Butternut Squash Lasagna

Butternut Squash Lasagna

2 pounds butternut squash, with the skin and seeds removed
1 box oven ready lasagna
8 oz. ricotta cheese
2 cups mozzarella cheese
1 egg
salt
1 teaspoon nutmeg
1 teaspoon cajun seasoning
5 cloves garlic, chopped
black pepper
2 tablespoons extra-virgin olive oil

In a pot, saute garlic in olive oil. When it is tender, add butternut squash with salt. Stir, and then add nutmeg, cajun spices, and black pepper. When the mixture is warm, turn off the heat, and set aside to cool. When it is room temperature, stir in 1 egg.

In a lasagna pan, add butternut squash mixture to the bottom. Then, layer the lasagna with ricotta cheese, butternut squash, and mozzarella cheese.

Bake for approximately 40-50 minutes, or until the cheese is bubbling. Let stand for 10 minutes prior to serving. Happy Thanksgiving!

Sauerkraut and Bratwurst Soup

Sauerkraut and Bratwurst Soup

3 cups sauerkraut
32 oz. chicken stock
5 cloves garlic, chopped
1 small onion, chopped
salt
1 tablespoon fish sauce
1 habanero pepper, halved
3 bratwurst sausages, cut into chunks
3 potatoes, chopped
1 bay leaf
1/2 teaspoon caraway seeds
6 tablespoons extra-virgin olive oil

In a stockpot, saute potatoes, onions, habanero, bratwurst, and bay leaf in olive oil until the potatoes are tender. Add salt. Then, add garlic, caraway seeds, and sauerkraut. Cook until the mixture simmers. Next, add fish sauce and chicken stock. Cook for an additional 10-15 minutes, or until the sauerkraut is tender. Happy Oktoberfest!

Habanero Soup with Basil-Pepita Pesto Topping

Habanero Soup with Basil-Pepita Pesto Topping

For the soup:
1 red savina habanero, halved
2 cups cannellini or pinto beans, cooked
1/2 cup dried lentils
1 small onion, chopped
5 cloves garlic, chopped
salt
8 cups water
3 tablespoons olive oil
2 tablespoons tomato paste
shredded parmesan cheese

For the pesto:
1/2 cup pepitas
1 cup basil leaves
2 cloves garlic
8 tablespoons extra-virgin olive oil
salt

In a stockpot, saute onions in olive oil. Allow to cook to tenderness, then add habanero and garlic. Cook for 1 minute, then add 4 cups of water and salt. Cover and simmer for 20 minutes over medium-high heat.

Meanwhile, in a food processor, combine ingredients for the pesto. Mix until the ingredients are evenly incorporated.

Next, add lentils, tomato paste, and salt if needed. Allow to cook for 10 minutes (covered), stirring to mix in the tomato paste. Then, add 4 cups water, beans, and salt if necessary. Cook for an additional 20 minutes (or until the soup has thickened) over medium-high to high heat, uncovered.

Serve in soup bowls with a dollop of pesto and shredded parmesan on top. Enjoy!

Bhut Jolokia Bean Soup

Bhut jolokia, an Indian hot pepper, is one of the world's hottest chillies. To reduce the heat, you may use half of the pepper, and remove the seeds. Be sure to wear gloves when handling any part of the bhut jolokia.

Bhut Jolokia Bean Soup

1 bhut jolokia pepper, halved
3 tablespoons extra-virgin olive oil
7 cloves garlic, chopped
salt
32 oz. vegetable stock
6 cups water
1 teaspoon dried Italian herbs
1 small onion, chopped
1 large bay leaf
2 cups black beans, cooked
2 tablespoons tomato paste
1 large russet potato, cubed
grated parmesan cheese (optional)

In a stockpot, saute onions, potatoes, bhut jolokia, and bayleaf in olive oil. When onions are tender, add garlic. Allow the garlic to slightly brown, then add 4 cups water and Italian herbs. Cover, and cook for 15 minutes over medium heat. Then, add tomato paste, and cook covered for another 15 minutes. Next, add beans, vegetable stock, 2 cups water, and allow to simmer for 50-60 minutes. Halfway, remove the pepper halves if needed (to reduce heat). Serve individual portions with drizzled olive oil and grated parmesan (if desired).

Enjoy cautiously!

Penne alla Vodka (Penne in Vodka Sauce)

Vodka sauce is a delicious pink-colored sauce. Although you can't taste the vodka since the alcohol is burned off in the cooking process, it still helps to bring out otherwise inaccessible flavors in tomatoes. The result is rich, delicious flavors in an amazing, thick sauce.

Penne alla Vodka (Penne in Vodka Sauce)

1.5 cups vodka
3 x 28-32 oz. cans of plum tomatoes (crushed by hand)
1.5 cups cup heavy cream
2.5 cups parmesan cheese (shredded or grated)
14 cloves garlic, chopped
5 tablespoons extra-virgin olive oil
salt
2 tablespoons tomato paste
2 pounds penne pasta

Allow water to come to a boil in a large pasta pot.

Saute garlic in olive oil until tender. Then, add tomatoes, tomato paste, salt, and vodka, and simmer for 20-30 minutes, and until the alcohol has boiled away.

In the pasta pot, once water has come to a boil, add pasta.

Then, add heavy cream, stir, and fold in parmesan cheese.

Add pasta to the sauce, stir.

Spicy Hot Curried Chicken Wings

Spicy Hot Curried Chicken Wings

For the wings:
2 pounds chicken wings
4 tablespoons canola oil
salt

For the sauce:
3 tablespoons tomato paste
2 tablespoons extra-virgin olive oil
1 teaspoon sriracha sauce
salt
1 teaspoon curry powder
3 cloves garlic, chopped
1 teaspoon red pepper flakes
1/4 cup beef broth
2 stalks scallions, chopped

In a frying pan, saute wings in olive oil. Season with salt, and cover. Cook for 20-30 minutes over medium heat, or until the wings are cooked thoroughly.

Meanwhile, in a saucepan, saute red pepper flakes and garlic in olive oil until tender. Then, add beef broth, tomato paste, salt, and curry powder. Cook until the sauce is thickened. Next, add sriracha sauce, and stir.

Combine the wings with the sauce in a large mixing bowl, top with scallions, and toss until the wings are evenly coated.

Serves approximately 4.

Arroz con Pollo

Arroz con Pollo

1.75 cup arborio rice (uncooked)
3.5 cups chicken stock
1 teaspoon turmeric
1 orange, yellow, or red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, chopped
1 teaspoon dried thyme
1/2 teaspoon Spanish paprika
1.5 pounds chicken thighs (boneless, skinless)
1/2 cup crushed tomatoes
3 tablespoons extra-virgin olive oil
salt

In a large pot (or large frying pan), saute onions in olive oil. After about 2-3 minutes, add the peppers. Then, add salt, and allow the onions and peppers to become tender. Next, stir in garlic. When the garlic is cooked, add chicken stock, turmeric, thyme, and paprika. Make sure the mixture is stirred, and evenly pour rice into the pot. Add salt. Cover for approximately 15-20 minutes. Then, add chicken on top of the rice. Allow the meat to cook for an additional 10 minutes, and top with crushed tomatoes, and salt. Finally, cook the dish uncovered until most of the water has boiled away.

Serves approximately 4.

Spaghetti with Chicken and Tarragon Pesto

Spaghetti with Chicken and Tarragon Pesto

Chicken, cooked and shredded
Spaghetti, cooked al dente
Parmigiano Reggiano cheese, grated (optional)

For the Pesto
1 cup loosely packed tarragon
1 clove garlic
1/4 cup walnuts
salt
black pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh-squeezed lemon juice
1/2 teaspoon fennel seed

Combine pesto ingredients in a food processor, and blend until smooth.

Serve individual plates with 1 cup spaghetti, 4 ounces chicken, and 2 tablespoons pesto. Toss. Top with parmesan cheese if desired.

Tart Cherry Martini

Tart Cherry Martini

6 oz. Patrón tequila
1 cup tart cherry concentrate
2 cups water
1/8 cup fresh lemon juice

Combine ingredients in a cocktail mixer with ice and shake, then serve evenly into martini glasses.

Garnish with a Bing cherry (stems removed).

Makes 4 martinis.

Sauteed King Trumpet Mushrooms and Quinoa

Sauteed King Trumpet Mushrooms and Quinoa

1 cup quinoa
8 oz. chicken breast, cooked and shredded
4 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
6 oz. King Trumpet mushrooms, chopped
4 tablespoons fresh squeezed lemon juice
1 tablespoon fresh dill, chopped
salt
shredded pecorino romano cheese

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

Meanwhile, in a frying pan, saute garlic with mushrooms in olive oil. Add salt, stir, and cover. Allow to cook for approximately 3-5 minutes, or until the mushrooms are tender. Then, add lemon juice and chicken. Saute for an additional minute.

Then, add cooked quinoa and fresh dill to the frying pan, and stir to combine.

Top with pecorino romano.

Enjoy!

Doro Wat

Doro Wat is a traditional, spicy Ethiopian chicken stew. My recipe is easy to prepare, and delicious. It is also heart-healthy, without the loss of flavor. Try this amazing recipe tonight!

Doro Wat

2 tablespoons tomato paste
4 cups chicken stock
1.5 pounds chicken thighs
6 hard boiled eggs, peeled
1 teaspoon ground cardamom
3 tablespoons berbere
3 tablespoons extra-virgin olive oil
6 cloves garlic, chopped
1/2 medium onion, chopped
1 teaspoon chopped ginger
salt

In a large stockpot, add salt, and saute chicken with onions in olive oil over high heat. After 2 minutes, add chicken stock, garlic, ginger, cardamom, and 1 tablespoon of berbere. Cook covered over medium heat for 1/2 hour. Then, add tomato paste, salt, 1 tablespoon of berbere, evenly incorporate, and cook uncovered for an additional 1/2 hour. Then, add the remaining 2 tablespoons of berbere, stir, and cook for an additional 20 minutes, or until the sauce has thickened.

Next, place eggs into a serving dish, then pour the ingredients from the stockpot over the eggs, and allow to sit for 15 minutes, covered.

Serve doro wat with injera, naan, or rice.

Enjoy!

Sauteed Shiitake Mushrooms

Sauteed Shiitake Mushrooms

2 cups shiitake mushrooms, chopped (tough stems removed)
1 teaspoon dried or fresh dill
3 tablespoons butter
3 tablespoons extra-virgin olive oil
salt
4 cloves garlic, chopped

Saute garlic with mushrooms in olive oil. Add salt and dill, cover and cook over medium or low heat for 10-15 minutes, or until mushrooms have cooked. Then, add butter, and allow to cook for an additional 2-3 minutes.

Serves approximately 4.

Broccolette with Lemon

Broccolette is a variety of broccoli, but is more tender and milder in flavor. With its fresh lemon flavor, it also goes well as a side with warmer weather main dishes. Just in time for spring!

Broccolette with Lemon

8 oz. broccoletti, cut
1/8 cup lemon juice
salt
4 cloves garlic, chopped
1 teaspoon dried thyme
1 tablespoon butter
2 tablespoons extra-virgin olive oil

Saute garlic with broccolette in olive oil. Add salt and thyme. Cover, and allow to cook for 2-3 minutes, until slightly tender but not overcooked. Then, add lemon juice, and allow to cook for 1-2 additional minutes. Finish with butter, and when melted, stir, and serve.

Serves approximately 3.

Shrimp and Grits

Shrimp and Grits

1 pound shrimp, peeled and de-veined
1 cup grated sharp cheddar cheese
5 cloves garlic, chopped
1 cup polenta
2 cups skim milk
4 tablespoons extra-virgin olive oil
2 stalks green onion, chopped
1/8 cup flat-leaf parsley, chopped
Juice of 1/2 lime
4 tablesoons Cajun seasoning
Salt

Saute half of the garlic in olive oil in a saucepan. When tender, add milk, and allow to come to a boil.

Meanwhile, in a frying pan, saute shrimp in remaining garlic and olive oil. Add 1 tablespoon of seasoning and salt. Cover.

Then, in the stockpot, add 3 tablespoons of Cajun seasonings, polenta, and salt. Cook until the polenta has thickened. Add cheese and stir.

In the frying pan, top shrimp with parsley, green onions, and lime.

In the saucepan, also add the parsley and green onion. Stir to distribute evenly through the polenta.

Top polenta with shrimp, and enjoy!

Brussel Sprouts in a Lemon-Dill Butter Sauce

Brussel sprouts may not be on the top of the list for people's favorite vegetables, but when properly cooked rather than served overcooked, they have a delicious delicate flavor. This recipe is tasty and sure to please even those who don't typically like Brussel sprouts!

Brussel Sprouts in a Lemon-Dill Butter Sauce

1 pound Brussel sprouts, halved with the ends removed
1 teaspoon fresh dill
Juice of 1/2 lemon
zest of 1/4 lemon
1 tablespoon extra-virgin olive oil
4 tablespoons butter
salt
1/4 onion, chopped
5 cloves garlic, chopped

In a large frying pan, combine sprouts and onions in olive oil. Top with salt. Stir and cover. Allow to simmer for 5 minutes over medium heat.

Then, add the chopped garlic to sprouts, and allow to cook uncovered.

Meanwhile, in a saucepan, over low heat, add butter, zest, and lemon juice. After the butter melts, stir in dill.

Then, top sprouts with the butter-dill sauce. Stir, serve, and enjoy!

Serves approximately 4.