Best Ever Instant Oatmeal

Ingredients

1/2 cup Oatmeal
1 Tbsp Flaxseed Meal
1 Tbsp Sliced Almonds
1 Tbsp Blueberries
1/2 tsp Cinnamon
2/3 c water
2 tsp Raw Agave Nectar

Mix all ingredients
Microwave for 1 minute
Stir in raw agave
Enjoy!!!

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Vegan Quesadillas made w/Vegetable Pulp

Rather than toss the pulp from your juicer use it as a soup base, to make vegetable dip or in the following Quesadilla recipe

1 cup veggie pulp makes 1 quesadilla

Ingredients:

1 c Vegetable Pulp (the pulp pictured above is a mix of carrots, bell peppers & kale)

1/4 cup sautéed onion
1 12 inch flour tortilla
1 Tbsp Olive or Grape seed Oil
1/2 c Veggie Shreds or any Vegetable "cheese"
1/2 tsp minced garlic
Salt & Pepper to taste

In a medium bowl, mix pulp, salt, pepper, onion & garlic

In a 14 inch skillet or large griddle, heat oil over medium low heat

Place tortilla in skillet

Layer half of tortilla with half of cheese, pulp and remaining cheese

Cover cheese with other half of tortilla

Cook until cheese melt

Serve with salsa and avocado

Enjoy!

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Plantains w/Raw Agave & Coconut Oil

Ingredients:

1 ripe plantain, sliced
2 tbsp Coconut Oil
2 tbsp Raw Agave Nectar
1 tsp Nutmeg

To Bake:

Preheat oven to 375°
Place parchment paper on cookie sheet or spray with pan spray
Toss plantains in 1 tbsp of coconut oil
Bake for 20 minutes
Mix remaining coconut oil, raw agave and nutmeg
Toss warm plantains in oil mixture Serve warm

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Perfect Punch

This delicious, easy to make punch will definitely be a hit!

Makes a 1/2 gallon

2 1/2 c Cranberry Juice
2 1/2 c Pineapple Juice
2 1/2 c Ginger ale
1 Tbsp Almond Extract
Fruit Slices for garnish (optional)

Mix 1st 4 ingredients in a large pitcher or punch bowl
Refrigerate

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Baked Parmesan Chicken Breast

Servings: 4

Prep Time: 10 minutes

Cook Time:

Ingredients:

1 ½ c Seasoned Bread Crumbs

1/3 c Fresh Parsley Leaves

1/2 c Freshly Grated Parmesan or Asiago Cheese

½ tsp Salt

1 tsp Garlic Powder

1 tsp Fresh Rosemary

1 ½ lb Boneless Skinless ½ inch thick Chicken Breast, room temperature and patted dry

4 Tbsp Melted Butter or Olive Oil

• Preheat Conventional Oven to 375˚
• Spray cookie sheet with Non stick cooking spray
• Process Parsley & Rosemary together
• In a medium bowl whisk together breadcrumbs, parsley mixture, seasonings and cheese and set aside
• Coat each chicken breast in butter, shake off excess and coat with breadcrumb mixture
• Place chicken on cookie sheet with 1/2 inch sides
• Bake for 30 – 40 minutes or until a thermometer inserted reads 165 degrees

Jerk Pot Roast Sliders

GRRRRRREAT for game day!

Servings: 6
Prep Time: 4 1/2 hours
Cook Time: 2 1/2 - 3 hours

Ingredients
3 lb Pot Roast
8 oz bottle jerk marinade
1 tsp Black Pepper
1 tsp Garlic Powder
2 Tbsp oil
16 oz Beer
2 c Cooking Wine
1 Tbsp Thyme
1 tsp Smoked Paprika
1 Tbsp Minced Garlic
1 large Onion, halved
1 large Bell Pepper, halved with seeds removed
Aged Cheddar Cheese
Roasted Red Peppers
12 Mini buns or 6 regular buns

• Using a dish with sides high enough to cover roast, pour marinade into dish.
• Place roast into dish, flipping to cover all sides with marinade.
• Cover dish and refrigerate for 4 hours.
• Remove from fridge and bring roast to room temperature, about a half hour.
• Season with salt, pepper & garlic powder.
• Heat oil in a Dutch oven.
• Place roast in pan and brown on all sides.
• Transfer roast to a plate and set aside.
• Preheat oven to 250 degrees.
• Add beer, wine, thyme, paprika & minced garlic to dutch oven & bring to a boil
• With tongs, carefully place onion & bell pepper halves, cut side down, & not touching each other, in dutch oven forming a circle.
• Carefully balance roast on vegetables & cover dutch oven
• Place covered Dutch Oven in oven and cook for 2 1/2 to 3 hours
• Remove from oven, divide roast between buns, cover with cheese and roasted red peppers

ENJOY!

Chocolate Cobbler

I was on Pinterest last week and saw a pin of Chocolate Cobbler. Since I'm not a huge fan of chocolate, the images posted didn't look so appetizing (neither does mine). I was really intrigued because I had never heard of this dessert, so I asked my buddy Joyce if she had made it or ever tasted it. She hadn't made or had it either. I googled the recipe and added a couple of ingredients to it. I gave my version of the recipe a try on Labor Day and I'm glad I did. It is awesome! The next time I make it I'll add some some cream cheese to the "large bowl."

Prep Time: 10 minutes

Cook Time:  40 - 45 minutes

Makes 1, 12 inch cobbler

Ingredients

1c Unsalted Butter

1 1/4 c Sugar

1 1/2 c Flour

1 tsp Baking Powder

3/4 c Whole Milk

2 tsp Pure Vanilla Extract

1 tsp Pure Lemon Extract

1 cup Sugar

6 Tbsp Cocoa

2 cups boiling water

• Place 12 inch dutch oven on center rack in oven
• Preheat oven to 350 degrees
• Place butter in dutch oven to melt
• While butter is melting boil water
• Mix 1 1/4 cup sugar and next five ingredients in a medium bowl. Set aside
• In a small bowl whisk sugar and cocoa 
• When butter has melted, pour ingredients from large bowl over butter. DO NOT STIR
• Sprinkle sugar/cocoa mixture over flour mixture. DO NOT STIR
• Pour boiling water over cocoa mixture. DO NOT STIR
• Bake for 40 - 45 minutes
• Squeeze a lemon wedge over cobbler

Top with whipped cream and ENJOY!

Scallop & Shiitake Mushroom Risotto

This year I celebrated my 20 year high school reunion by taking a cruise to the Bahamas with my classmates. On the last night of the cruise one of the appetizer options at dinner was Scallop Risotto. I, along with 4 others at my table, ordered it and IT WAS DELISH!!! It was so delicious that we all asked our server for seconds. That risotto has been on my mind since. I made it today and I'm pleased with the result. I was not so pleased with the amount of stirring required for this recipe but the end result is worth the effort. I added Shiitake mushrooms to my version of this dish. Let me know what you think.....

Servings: 6 Main Course, 10 Side dishes
Prep Time: 5 minutes
Cook Time: 40 Minutes

Ingredients:
3 Tbsp Olive Oil
2 Tbsp White Truffle Oil
1 Onion, diced
1 lb Shiitake Mushrooms, stems removed, coarsely chopped
1 Tbsp Minced Garlic
1 Tbsp Fresh Thyme
1 tsp Sea Salt
1 tsp White Pepper
2 c Arborio Rice
6 c Chicken Broth
1 lb Scallops seasoned with black pepper and garlic powder ( I used the 80 - 110 ct per lb scallops.)
1 c Parmesan Cheese, shredded
Salt & Black Pepper to taste

1. Heat both oils in a heavy, non stick pan over medium heat.
2. Add onion and saute' for about 3 minutes
3. Add mushrooms, garlic, thyme, sea salt & white pepper and stir constantly for 2 minutes
4. Stir in rice and continue stirring for 1 minute
5. Stir in 1 cup of broth stirring constantly until absorbed
6. Repeat step 5 until rice is tender and creamy but firm Add the scallops with the last cup of  broth.
7. Stir in Parmesan 
8. Salt & pepper to taste

ENJOY!

Oven Fried Chicken

Today I was in the mood for comfort food. I, like so many others, really enjoy fried foods. But, like  so many others, I HATE the fried food clean up. This recipe gives you the taste of fried chicken without the mess.

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 - 50 minutes

Ingredients:
3 lb Chicken pieces
Seasoned Salt
1/4 c flour
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (optional)
1/2 stick melted butter

• Preheat oven to 425 degrees
• Rinse chicken in cold water and pat dry with paper towels
• Generously season chicken with seasoned salt
• In a large bowl mix flour and next 5 ingredients
• Coat chicken in flour mixture
• Pour melted butter into a shallow baking dish, coating bottom
• Place chicken, skin side down, in baking dish
• Bake for 30 minutes then flip chicken and bake for an additional 20 minutes

Normally I would pair this chicken with my 8 cheese baked macaroni & cheese and whole green beans. Today, I decided on a nice, lite garden salad with fresh vegetables from my buddy Keith's garden & my homemade Black Cherry Barbecue Sauce. YUM!

Shrimp & Grits

I HAD NO IDEA that smothered shrimp, chicken andouille sausage, and cheese grits was such an awesome combination! One of my good friends made this recently and I fell in love with the dish. I didn't get his recipe, but my pallet doesn't usually fail me. Here's my take on it.....

Servings: 4
Prep Time: 5 - 10 minutes 
Cook Time: 45 - 50 minutes

Ingredients:
3 tbsp Olive oil
1 medium onion, diced
1 small bell pepper, diced
1 poblano pepper, diced
1 tbsp minced garlic
1 tbsp Emeril's Essence
1/2 tsp white pepper
1 14 oz can of diced tomatoes or 6 fresh plum tomatoes, diced
1 15 oz can of chicken broth
32, 41-50 count shrimp tossed in 1 tbsp of Emeril's Essence
1 lb Chicken Andouille Sausage, cooked and cut in 16, 1 ounce slices

For Grits:

• 4 servings of grits, prepared according to package directions, with1 tsp of garlic powder, 1/2 tsp Paprika, 1 tbsp butter & 1 cup of the cheese of your choice. (I prefer a combination of smoked Gouda & Parmesan for this recipe.)

For Roux:

• 3 tbsp butter
• 1/2 c flour

For Shrimp & Sausage

1. In a Dutch oven, heat oil over medium heat
2. Add onions, bell pepper & poblano pepper. Saute, stirring occasionally, for about 5 minutes.
3. Stir in garlic and seasonings. 
4. Stir in tomatoes & saute' for about 1 minute
5. Pour in broth and stir
6. While waiting for broth to boil, melt butter in a heavy skillet over medium heat
7. Whisk flour into butter
8. Continuously stir roux until it's the color of peanut butter. DO NOT let roux burn!!!
9. Whisk roux into broth mixture. Bring to a boil, reduce heat and cover with a tight fitting lit.
10. When mixture is reduced by 2/3 add shrimp and sausage. Cook for another 3 - 5 minutes.
11. Serve over grits & enjoy!

Garlic Shrimp & Spinach Quesadillas

                                                                                                 

Servings: 2 - 4
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
30, 41 - 50 count p/lb raw shrimp
6 oz organic baby spinach
2 cups Chihuahua Cheese
1 tbsp minced garlic
4 tbsp butter (butter can be substituted for cooking spray)
1 tsp Emeril's Essence
2 12inch flour tortillas
Nonstick Cooking Spray

1. Melt butter in a large skillet over medium heat 
2. Toss shrimp in seasoning and minced garlic
3. Add to pan and saute until shrimp are pink
4. Remove shrimp from skillet leaving butter
5. Add spinach to pan. Stir until wilted.
6. Remove pan from heat
7. Heat a 12 inch griddle or skillet over medium heat
8. Spray with cooking spray
9. Place 1 tortilla in pan
10. Layer 1/2 of tortilla with a 1/2 c cheese, half of spinach, half of shrimp and another 1/2 c cheese
11. When cheese begins to melt fold tortilla, pressing edges together
12. Carefully flip quesadilla once. Cook for an additional 2 minutes.
13. Repeat steps 8 - 12

Serve with the salsa of your choice & sour cream. ENJOY!

Bacon Wrapped Jalapenos

There are so many versions of this recipe, all of which are pretty tasty. The great thing about the stuffing is that it can be whatever you like. Today I decided to use a combination of broccoli, onion, red peppers and Parmesan to make these poppers POP!





Servings: 4 or 2 pieces per person
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:
4 Jalapenos, halved with seeds removed
2 Tbsp Mayo
2 Tbsp Sour Cream
1 Tbsp diced onion
1 Tbsp diced red pepper
2 Tbsp diced broccoli
1/4 C grated Parmesan
1 tsp minced garlic
2 Tbsp bread crumbs
1/2 tsp black pepper
4 slices of Pork Bacon cut in half
8 toothpicks


Preheat conventional oven to 400 degrees
In a small bowl mix mayo, sour cream, onion, peppers, broccoli, Parmesan, garlic, bread crumbs & black pepper
Spoon mixture into jalapenos
Wrap jalapeno with bacon and secure with a toothpick
Place on a shallow baking/cookie sheet with 1/2 inch sides
Bake for 25 - 30 minutes.
Serve immediately

*This recipe can be doubled as needed.

Hummus

Every now and then we discover a treat that is tasty & healthy.

Makes: 1 1/2 cup
Prep Time: 10 minutes


Ingredients:
1 can of garbanzo beans
1/4 c diced red peppers
2 tsp Tahini
2 tsp minced garlic
1/4 c grated Parmesan (optional)
juice of  a half lemon
salt & pepper to taste

• Drain beans reserving 1/4 cup of juice
• Place all ingredients in a blender/food processor 
• Blend/process until smooth
• Serve with a veggie platter and pita bread

Scallop Fritters

These wonderful little apps were inspired by my friends Monday dinner nights, where the theme was Under the Sea.

Servings: 12 or 2 fritters per person
Prep Time: 40 minutes
Cook Time: 30 minutes

Ingredients:
1 1/2 c Flour
1 1/2 c Corn Meal
1 Tbsp Baking Powder
1/2 c Grated Romano and or Parmesan Cheese
1 tsp Black Pepper
1 tsp Salt
1 tsp Paprika
1/2 c Green Onion, chopped
1/2 c Red Pepper, chopped
2 large eggs
1 cup milk
1 lb scallops coarsely chopped
1 tsp Lemongrass
Vegetable oil

• In a large bowl whisk 1st 7 ingredients
• Stir in onions and peppers, set mixture aside
• Add eggs to a small bowl. Whisk in lemongrass and fish sauce
• Add eggs & milk to flour mixture
• Stir in Scallops, cover and refrigerate for a 1/2 hour
• Preheat oil in a large skillet with 4 inch sides or deep fryer
• Drop tablespoons of fritter mixture into hot oil and fry for about 6 minutes or until fritters are golden brown
• With a slotted spoon place fritters on a plate with paper towels
• Serve with a garlicky aioli and lemon wedges

Pizza Dumplings

These little dumplings make great appetizers. There is no wrong filling choice. You can use sausage, ground meats, diced chicken, steak or pork, seafood or make them vegetarian.

Makes: 20 dumplings
Prep Time: 30 minutes
Cook Time: 12 minutes 

Ingredients:
1 1/2 cup pizza sauce
1/3 cup grated Romano or Parmesan
2 tsp oregano
1 1/2 tbsp fresh basil, minced
1 cup prepared, ground chicken sausage, room temperature
10 oz fresh mozzarella cut into 20 identical pieces
1/2 cup mascarpone
20 won ton wraps
1 bowl of water, room temperature
Wax Paper
Olive Oil

• Preheat conventional oven to 400 degrees
• Butter a large cookie sheet with 1/2 inch sides
• In a medium bowl mix pizza sauce with Romano, oregano & basil. Set aside.
• Place a won ton on waxed paper
• Place 1 piece mozzarella, 1 tsp mascarpone, 2 tsp sausage, 1 tbsp pizza sauce

• Brush sides of won ton with water
• Press opposite corners of won ton together
• Twist top of won ton with wet fingers

• Place on cookie sheet
• Repeat steps 4 through 9
• Brush each with olive oil
• Bake for 12 minutes

ENJOY!

Freezing Herbs - Basil

Herbs are expensive! I'm either overpaying for not enough of them in a grocery store or buying them in bulk at a wholesale warehouse and purchasing way more than I will get a chance to use prior to them spoiling. Either way it's a waste of money or food. So I have started freezing fresh herbs in ice cube trays. The trays are awesome  because most of them make 1 oz cubes, perfect for baby food, herbs and concentrated liquids.

In the above picture I process about 8 ounces of fresh basil leaves and a 1/2 cup of olive oil. Then I spooned it into the tray. Cover tightly with plastic wrap and freeze. Once frozen pop the herbs out of trays and place in a  freezer bag or freezer safe, air tight container.  I use olive oil because when adding basil to a recipe, I'm typically adding olive oil as well. However, if you'd rather not use oil, pour a tablespoon of water into each section of tray, process basil or fresh parsley, spoon into trays, cover with plastic wrap and freeze.

Fried Chicken Leg Sandwich

Bite Cafe' serves this sandwich on french bread. It's awesome!!!!

Recipe makes 2 sandwiches

Ingredients

2 Fried Chicken Legs with bones removed

1/4 cup coleslaw

2 tsp Tabasco

2 Hamburger Buns or Rolls toasted

 Dill Pickles

Spread coleslaw and 1 teaspoon of Tabasco on each bun

Divide chicken between buns

Top with pickle 

Serve & Enjoy!

Lobster Ravioli

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Blueberry Pancakes

I love blueberries! They are awesome in everything from smoothies to oatmeal to sauces. In the following pancake recipe I make my normal lemony, fluffy pancakes and place the berries in each pancakes individually.




(This picture came from Allrecipes.com/ Todd's Blueberry Pancakes)



Servings: 4 (2 pancakes per serving)
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:
1 cup flour
1 Tbsp baking powder
1 tsp salt
4 Tbsp Sugar
1/2 tsp cinnamon
1 large egg
1 cup milk
2 Tbsp lemon juice
1 Tbsp Pure Vanilla Extract
1 cup blueberries
Cooking Spray

• In a medium bowl sift together the flour, baking powder, salt, cinnamon and sugar
• Form a well in the middle of flour mixture
• Pour egg, milk, lemon juice and vanilla in well and stir, making sure to scrap sides of bowl, until mixture is smooth with only a few lumps, about 20 strokes.
• Pour mixture into a 2 cup liquid measuring cup or use a ladle to pour batter
• Preheat large pan or griddle on medium heat.
• Spray pan with cooking spray
• Add batter to pan 1/4 cup at a time
• Drop berries into pancakes one at a time (this way you get a blueberries in each bite)
• When pancakes are light brown flip.
• Remove from pan when pancakes look fluffy and edges are cooked.
• Serve with your favorite syrup and enjoy!

I like mine with sour cream mixed with raw agave and topped with pecans. YUM!

Pot Roast with Potatoes and Parsnips

Now that football season is over, I thought I would have a farewell "party" for beef. All season long I have  unapologetically tantalized my loved ones with steaks, roasts, burgers, etc...Now that I can see spring at the end of the tunnel, it's time to lighten things up. BUT FIRST POT ROAST!!!!!!

Prep Time: 5 minutes
Cook Time: 3 hours


Things You'll Need: 
5 Quart Dutch Oven

Ingredients:
3 lb Boneless Chuck Roast
2 Tbsp Olive Oil
Seasoned Salt
Garlic Powder
1 Large Onion coarsely chopped
2 Large Red Peppers coarsely chopped
1 14 - 15oz can of diced tomatoes
1 Cup Red Wine
1 Tsp Kosher Salt
3 Cloves Minced Garlic
1 Tbsp Fresh Basil, chopped
4 Sprigs Fresh Thyme
3 Large Russet Potatoes cut into 8 pieces each
3 Parsnips cut into to 10 pieces each



Preheat oven to 350 degrees
Preheat olive oil, in Dutch oven, over medium heat
Sprinkle seasoned salt and garlic powder on all sides of pot roast
Brown pot roast on all sides for a total of about 5 minutes
Remove roast from pan
Place onions, peppers and salt in pan. Stir and saute until tender.
Rub roast with garlic, making sure that you press garlic into the creases, and place in pan with wine, tomatoes, basil & thyme
Bring mixture to a boil and cover. Place in oven for 90 minutes
Meanwhile season potatoes and parsnips with ground pepper, salt and nutmeg.
Add potatoes and parsnips to Dutch oven and cook for an additional hour.
Remove from oven and ENJOY!

   

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