Spicy Chicken Chili

Spicy Chicken Chili

1/2 onion, chopped
6 cloves garlic, chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1 teaspoon paprika
8 tablespoons chili powder
1 teaspoon oregano
1 or 2 jalapeño, seeds removed, chopped
salt and black pepper
3 cups tomato juice
2 cups beef stock
1 tablespoon tomato paste
2 cups kidney, black, and pinto beans
4 tablespoons olive oil
1 pound ground chicken breast

In a frying pan, saute coriander seeds, cumin, 1 tablespoon of onion, and 1 tablespoon of garlic in 2 tablespoons of olive oil over medium heat. Then, add the chicken, salt, and 2 tablespoons of chili powder. Mix the chicken with the spices and saute ingredients.

As the chicken cooks, in a stock pot, saute remaining onions in 2 tablespoons of olive oil. When the onions are tender, add the remaining chopped garlic and jalapeño. After about 2 minutes, add the beef stock. Allow to come to a boil, then add tomato juice, remaining chili powder, oregano, paprika, and salt. Stir, and allow to come to a boil, and simmer for 15 minutes. Then, add the beans, chicken, and tomato paste. Simmer for an additional 15 minutes, or until thickened.

Serves approximately 8.

Pork Milanese with Lemon Greens

Pork Milanese with Lemon Greens

1 cup bread crumbs
1/2 cup grated pecorino romano cheese
4 boneless pork chops, pounded thin
2 eggs
salt and black pepper
paprika
4 cups baby greens
1 lemon
5 grape or cherry tomatoes
4 tablespoons olive oil

For the pork chops:

Beat eggs and place into a large shallow plate. Then, combine breadcrumbs, cheese, paprika, salt, and black pepper.

Dip pork chops into egg mixture, then generously into the breadcrumb mixture. In a frying pan with olive oil, fry the pork chops, in batches.

For the salad dressing:

Combine and beat 2 parts of olive oil with 1 part of lemon juice, salt, and black pepper.

For the salad:

Toss chopped tomatoes and greens together.

To plate, place the pork chops next to greens topped with lemon juice dressing.

Enjoy!

Tapioca Noodles with Steak and Pepper Sauce

Tapioca Noodles with Steak and Pepper Sauce

For the pepper sauce (combine all ingredients into a bowl):

4 tablespoons fish sauce
2 tablespoons sriracha sauce (for a spicier sauce, add an additional amount)
juice of 1/2 of a lime

For the noodles:

1 package (about 10 oz.) tapioca noodles
4 stalks green onion, chopped
2 tablespoons extra-virgin olive oil

For the steak:

2 pounds flank steak, seasoned with salt on both sides
4 tablespoons extra-virgin olive oil

Boil water, and cook noodles according to package instructions, being careful not to overcook.

Meanwhile, in a frying pan, heat olive oil over medium-high heat. Then, add the flank steaks, cook (turn only once) for 3-5 minutes on each side for medium-rare. Remove from pan, and allow to rest for 5 minutes.

Then, add the pepper sauce (save a small amount for the steak), oil, and green onions to noodles. Salt may be added if desired. Mix until evenly incorporated.

Next, slice steaks into 1/4 inch slices, and rub with pepper sauce. To plate, top noodles with steak.

Enjoy!

Fish Casserole: Fiskgratäng

This dish is a popular Swedish casserole. With the delicious buttery cream sauce, it is comforting and perfect for cold weather months. Enjoy!

Fish Casserole: Fiskgratäng

3 pounds cod, or other white fish (salted on both sides)
5 cloves garlic, chopped
black pepper
salt
1 teaspoon dried dill
2 pints heavy cream
1 cup dry white wine
2 large russet potatoes, cubed
2 cups grated gouda cheese
8 tablespoons olive oil

In a large frying pan, saute fish in 3 tablespoons olive oil over medium heat. Cover, and allow to cook for 3-5 minutes. Only fry on one side.

Meanwhile, in a saucepan, saute garlic in 1 tablespoon of olive oil. Add heavy cream, salt, black pepper, white wine, and dill. Allow to simmer until the alcohol in the wine has boiled away.

Then, remove the fish carefully with a spatula and place into a casserole dish. Use the same frying pan to cook the potatoes. Add 4 tablespoons of olive oil, and add potatoes. Season with salt and dill. Cook over medium heat, covered, until the potatoes are close to being finished (they will finish cooking while baking). Be sure to stir throughout to prevent sticking or burning to the bottom of the pan.

Then, add cream sauce to the potatoes, stir, and pour into casserole dish. Top casserole dish with grated gouda.

Bake for 375 for about 30 minutes, or until the cheese is melted and bubbly.

Tapioca Noodles with Shrimp

Tapioca is a starch made from yucca, or cassava, a plant native to South America. Its noodles are popular in East Asian cuisine, and have a delicious chewy texture and translucent appearance. They can be found at your local Asian market, or even online. This dish is spicy, and when combined with slight acidic notes from the lime juice, provide a unique combination everyone is sure to enjoy!

Tapioca Noodles with Shrimp

1 pound tapioca noodles
1/2 pound shrimp, de-veined and peeled
4 tablespoons soy sauce
Juice of 1 lime
3 stalks green onion, chopped
3 cloves garlic, chopped
1 teaspoon red pepper flakes
5 tablespoons red-pepper infused sesame oil (method follows)
salt (optional)

Cook noodles according to package instructions. If no instructions are present, soak noodles in cold water for 20 minutes. Then, add to boiling water and remove when tender, or about 3 minutes. Unlike Italian pastas, tapioca noodles tend to overcook and become gummy if left to boil for too long, so be sure to monitor throughout the cooking process.

Meanwhile, in a wok, add oil and garlic, and allow to saute with red pepper flakes. Next, add the shrimp, and saute until cooked. Then, when the noodles are done, add to the wok with lime juice, soy sauce, and salt (if needed). Toss and top with green onions.

Serves approximately 6.

Red Pepper Infused Sesame Oil

2 teaspoons red pepper flakes
2 cups sesame oil

Combine, and allow to infuse for 3 days, or until a reddish color develops.

Red Salmon Quinoa

Canned salmon can be just as delicious as fresh salmon when paired with the right ingredients. Lemon and its zest add summery flavors, while fresh herbs finish the dish with fresh flavor.

Red Salmon Quinoa

1 14.75 oz can red salmon
5 tablespoons extra-virgin olive oil
5 cloves garlic, chopped
salt and black pepper
1/2 cup chopped basil
3/4 cup chopped Italian parsley
1 large portabello mushroom, chopped
2 3/4 cup quinoa, dry
Juice of 1 lemon, plus the zest

Cook quinoa according to package directions. Be sure to season water with with salt.

Meanwhile, in a frying pan, saute garlic in 3 tablespoons olive oil until tender. Next, drain salmon and add to the pan. Stir, add salt if necessary. Allow to cook for 5-7 minutes. Then, add lemon juice, half the parsley, and zest.

While the salmon cooks after adding salt, add chopped portabello mushrooms to a saucepan with 2 tablespoons olive oil. Add salt after 3 minutes. Allow to cook until tender, or about 10 minutes. Then, add to the salmon.

Toss the mixture with quinoa, chopped basil and remaining parsley.

Tandoori Spiced Chicken

Tandoori refers to the clay oven used to prepare the dishes. In this recipe, the oven is not used. Instead, I mix in the spices classic to tandoori dishes into a thick and savory sauce. The result is pure deliciousness!

Tandoori Spiced Chicken

1 pound boneless skinless chicken thighs
3 tablespoons tandoori spice mix
salt
black pepper
1 teaspoon red pepper flakes
5 tablespoons extra-virgin olive oil
1/2 cup plain fat-free yogurt
1 1/2 tablespoon tomato paste
6 cloves garlic, chopped
1 small onion, chopped
fresh cilantro, chopped
1 pound baby portabello mushrooms

In a large frying pan, saute onion in 2 tablespoons of olive oil. When onions are tender, add chicken, garlic, and red pepper flakes. Top with salt, black pepper, and 3 tablespoons of tandoori spice mix. Then, after 2-3 minutes, add about 1/4 cup of water to the pan. Make sure to get all the bits from the bottom of the pan, and also flip the chicken periodically. Cover.

Meanwhile, in another frying pan, add mushrooms, salt, and 1 tablespoon of tandoori spice mix. Allow this to saute in olive oil (2 tablespoons) until the water has been released from the mushrooms. Then, turn the heat off and set aside.

Then, combine yogurt and tomato paste in a mixing bowl, beating until smooth. Place this sauce into the frying pan with the chicken. Next, add the mushrooms. Stir, and cover, and cook for 10-15 minutes.

Serve over brown rice, topped with chopped cilantro.

Spicy Venison Sausage with Farfalle

Venison is a healthy option for red meat lovers. This sausage recipe is low in fat, but high in protein and nutrients. You also don't have to sacrifice taste with this recipe. The red wine helps to infuse the meat with rich flavors and helps to keep it moist.

Spicy Venison Sausage with Farfalle

1 pound farfalle
5 cloves garlic, chopped
1 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
1 teaspoon dried fennel seeds
salt and black pepper
1/2 teaspoon dried Italian herbs
1 teaspoon paprika
1/2 cup dry red wine
5 tablespoons extra-virgin olive oil
1 pound ground venison

Cook farfalle according to package directions until al dente.

Meanwhile, in a frying pan, saute garlic in olive oil with fennel, red pepper flakes, and 1/2 of the parsley. When the garlic is tender, add venison, salt, black pepper, Italian herbs, and paprika. Stir and break the meat into pieces to assure even incorporation of the seasoning. Cook until the meat is 1/4 of the way cooked. Then, add red wine, and cook until the meat is thoroughly cooked and the liquid has boiled away. Finally, add the sausage to the pasta, top with parsley, toss, and serve.

Serves approximately 5.

Steak and Potatoes

Steak and Potatoes

2 10-14 oz. New York strip steaks (about 1 inch thickness), both sides rubbed with salt and black pepper
4 medium Russet potatoes
1 teaspoon red pepper flakes
1 teaspoon combination of dried thyme, sage, oregano, basil, marjoram
1 teaspoon Spanish paprika
1/4 cup fresh flat-leaf parsley, chopped
6 tablespoons extra-virgin olive oil
salt and black pepper
1 small onion
5 cloves garlic

In a frying pan, heat 4 tablespoons of oil over high heat. When the pan and oil are hot, place the steaks into the pan. Cook each side for 4-5 minutes for medium-rare, 2-3 minutes for rare, 6-8 minutes for well-done. Make sure to flip the meat only once to assure the juices stay in the meat.

Meanwhile, heat 2 tablespoons of oil with parsley and red pepper flakes in a nonstick frying pan. Then, add the potatoes and onions. Stir in the herbs, paprika, salt, and black pepper. You may add a small amount of water if necessary. Then, cover, and cook for 15 minutes. Next, add the garlic. This will assure it will not burn in the pan. Then, cover and cook until tender.

Allow the meat to sit for 4-5 minutes before serving.

Serves approximately 2.

Baked Northern Pike

This recipe is simple but also full of fresh summer flavor!

Baked Northern Pike

1 lemon, sliced
1 pound Northern Pike filets
2 tablespoons extra-virgin olive oil
salt and black pepper
3 cloves garlic, chopped

Cut slits into the filets, then stuff with garlic. Season with salt and black pepper, then drizzle with olive oil. Finally, place lemon slices evenly onto the fish after squeezing the juice onto the fish.

Place fish in aluminum foil, wrap, then bake at 325 degrees for 25-35 minutes, or until the fish is flaky.

Avocado and Cilantro Quinoa and Black Bean Bowl

This recipe is easy and also healthy. The fresh cilantro on top pairs excellently with the mashed avocado and adds to the freshness of the dish.

Avocado and Cilantro Quinoa and Black Bean Bowl

2 cups quinoa
2 avocados, mashed
2 cups fresh cilantro, chopped
8 tablespoons salsa (homemade or store bought)
salt
1/4 cup black beans

Cook quinoa according to package directions, adding salt to the water to season.

Then, separate and place quinoa into 4 bowls, topping with avocado, black beans, and cilantro. Top with 2 tablespoons of salsa in each bowl.

Chicken and Green Bean Salad

The brine in this recipe allows for extremely tender chicken. Green beans are also in season, so take advantage of this recipe!

Chicken and Green Bean Salad

For cooking the chicken:
1 pound chicken breasts (boneless, skinless)
1 bay leaf
1 teaspoon oregano (dried)
1 teaspoon thyme (dried)
2 tablespoons salt
1 teaspoon black pepper

For the salad:
1/2 pound fresh green beans, ends trimmed, cut in half
5 cloves garlic, chopped
1 cup chopped fresh basil
3 tablespoons extra-virgin olive oil
1/4 cup sundried tomatoes, chopped
salt

In a saucepan, add water, bay leaf, salt, oregano, thyme, salt, and black pepper. Allow to come to a boil, then add the chicken breasts whole.

When the breasts are cooked (should take about 10 minutes), place onto a plate, and with two forks, shred the chicken.

Then, in a frying pan, saute garlic in olive oil for 1 minute. Then, add the chicken and salt. Cook for 2 minutes. Then, remove the chicken (leave the garlic in the pan), and add the green beans, and season with salt. Allow the beans to cook over low heat until tender.

Then in a large bowl, add the beans, chicken, basil, and chopped sundried tomatoes, and toss. Enjoy!

Serves approximately 4.

Chicken Enchiladas in Red Mole Sauce

Chicken Enchiladas in Red Mole Sauce

For the Mole:
1 cup bean stock (chicken, beef, or vegetable will also work)
4 cups vegetable juice
5 cloves garlic
1/2 small onion
1 teaspoon coriander seeds
1/2 teaspoon red pepper flakes
1 bay leaf
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 teaspoon Mexican paprika
1 oz. dark unsweetened chocolate (at least 78% cacao)
1/4 cup red wine vinegar
1 teaspoon black pepper
salt
1 jalapeño pepper, grated
1 teaspoon cumin (ground)
2 teaspoons ground cloves

For the enchiladas
6 corn tortillas
1 cup grated sharp cheddar cheese
1 chicken breast, boiled, and shredded
1 cup black beans
1 cup chopped cilantro

In a food processor, puree the onions, garlic, and coriander. Add and saute to olive oil in saucepan. Then, add bay leaf and red pepper flakes. Saute until the mixture is tender, but not browned. Next, add the stock, oregano, thyme, paprika, black pepper, cloves, and cumin. Simmer over medium heat for 1/2 hour. Next, add the vegetable juice, grated jalapeño, red wine vinegar, dark chocolate and continue to cook over low-medium heat until the sauce is thickened.

To make the enchiladas, pour a layer of sauce onto the bottom of the casserole pan. Then, place beans, mole, and shredded chicken in even amounts into each tortilla. Fold and place into the pan. Pour the remaining mole over the tortillas. Place shredded cheese on top, and bake at 375 degrees for 1/2 to 1 hour until the cheese begins to bubble. Top with cilantro when finished baking.

Serves approximately 6.

Pork alla Pizzaiola

Pork alla Pizzaiola

4 boneless pork chops, about 1 inch thin
1 14.5 oz can fire roasted tomatoes (diced)
3 cloves garlic, chopped
1/4 cup fresh basil, chopped
6 tablespoons extra virgin olive oil, extra for drizzling if desired
1/2 cup grated pecorino romano cheese, grated
salt

Heat 4 tablespoons of olive oil in a large frying pan over medium heat. When the pan is hot, add the pork chops. Cook until tender on each side (about 5 minutes, making sure to only turn once to prevent the natural liquid from leeching. This will assure the lean cuts of meat will be tender when they are finished cooking.).

Meanwhile, saute garlic in 2 tablespoons olive oil until tender. Then, add the tomatoes and cook until the sauce is thickened. Add salt at the end of the cooking process.

To plate the dish, place one pork chop in the center of the plate. Top with the sauce, then fresh basil, and finally, with grated cheese. Extra-virgin olive oil may be drizzled on the top if desired.

Serves 4.