Recipes and tips from my culinary notebook
- 4 eggs
- 1 cup of milk (any milk is fine)
- 1 tbsp. cinnamon
- 12 pieces of texas toast
- 16 oz cream cheese
- 8 oz cranberry relish
- 1 stick of butter
- Blend together cranberry relish and cream cheese.
- Whisk together milk, eggs, and cinnamon.
- Heat non stick pan and add 1 tsp of butter.
- Take the dry bread and spread cream cheese on it.
- Dip sandwhich in the egg batter and begin to cook bread. About 4 mins each side.
- Let cool for about 1 min then cut diagnolly and enjoy!
- 1 can sweetened condensed milk
- 1 bag chocolate chips
- 3 tbsp. butter chopped
- pinch of salt
- Place a large pot of water on the stove top and bring to a simmer.
- In a bowl place chocolate chips and condensed milk mix together until chips are evenly coated.
- Once water is simmering place bowl on top of pot and begin melting chips and milk. Stir gently and frequently.
- Once the mixture is halfway melted add in butter and salt.
- Once melted and incorporated pour into a well greased pan lined with wax paper.
- Chill for 2 hours in refrigerator.
* To make different flavors of fudge just sub out chocolate chips for any other kind of chips you want. Toppings can be mixed in or put on top of fudge after it has been poured into a pan.
Shrimp & Dumpling Soup
- 1 pack of 16×20 raw shrimp
- 2 bay leaves
- 1 teaspoon chilli paste
- 1 tablespoon chilli powder
- 3 white onions
- 2 cups of sliced white mushrooms
- 1 tablespoon of minced garlic
- 3 tablespoons of miso paste
- 2 cups of flour
- 3/4 cups ice water
- salt and pepper to taste
- 1/2 cup chopped parsley
- 6 cups of water
Note: peel and devein shrimp, chop all vegetables, and make dumplings before starting soup.
- Combine 2 cups of flour, chopped parsley, salt and pepper, and slowly add 3/4 cups of ice water to make dumpling dough. If dough is very sticky add more flour. Set aside and let rest.
- Put 6 cups of water in large pot and turn heat on high. Add bay leaves and salt, let boil.
- While water is heating up, be sure that all shrimp is peeled and deveined.
- slice onions
- once water has boiled add in miso paste
- mince garlic
- once miso paste has dissolved, add in sliced onions cook for 5 mins
- Add in sliced mushrooms, and let cook for 5 minuets.
- Add chilli paste, minced garlic, let cook for 5 minuets
- Meanwhile begin forming small dumplings about the size of a large grape
- Taste broth and make sure it is seasoned properly. Then add in shrimp.
- Finish forming dumplings. about 15 will do as they expand while cooking.
- Add in all dumplings one at a time making sure to spread them evenly through out pot. cover and let cook for 12 mins
- Check broth one final time for seasoning then serve!
Adult Fruit Salad
An easy dessert that you can make the night before and leave in the refrigerator.
- 4 apples
- 3 pints of blueberries
- 3pints blackberries
- 3 pints raspberries
- 200 ml of vodka
- 1 bunch tarragon
- 2 cups of sugar
- Wash all fruit
- cut apples into desired size
- rough chop tarragon
- place of fruit into bowl
- pour vodka and sugar on top of fruit and mix well
- sprinkle tarragon on top and mix gently
- place in refrigerator for 2 hours minimum
Fluffy, buttery, sweet pancakes, one of the best breakfast treats out there. If you prefer large, thick, and tender pancakes this is the recipe for you. Recipe yields 9 large pancakes.
- 3 cups of flour
- 3 tablespoons of protein powder
- 1 tablespoon and 1 tsp of baking powder
- 1.5 cups of sugar
- 2 cups of milk ( more if you prefer thinner pancakes)
- 2 tablespoons of vanilla extract
- 1 stick of butter
- Gather a large bowl, whisk or hand blender, ladle, skillet, and butter
- in a large bowl put all dry ingredients in bowl and gently whisk together.
- Next, whisk or blend milk into dry ingredients, leave slightly lumpy.
- Heat skillet , once hot add butter. Enough to coat bottom of pan.
- ladle batter into skillet. flip once bottom is brown.
This is a simple French classic of roasted local vegetables. I decided to take the classic an spin it with some flair. Traditionally the dish is served with a tomato sauce. The ingredients below are only for the ratatouille, a separate post on tomato sauce will be made!
Wine pairings include: French rose, crisp whites such as unoaked chardonnay, or a syrah .
· 2 zucchini
· 2 carrots
· 1 plantain
· 2 summer squash
· 2 japanese eggplant
· 4 rutabaga
· 3 tomato
1. Cut vegetables into thin circles
2. Marinate them in olive oil, salt, pepper, garlic, and onion powder.
3. Arrange vegetables in a pan or ramekins
4. Roast for 45 mins
5. Serve with tomato sauce
One of the easiest things to make at home that will prove itself useful. simple syrup can be used in place of honey, molasses, agave or sugar. I like to use simple syrup in my iced coffee instead of regular sugar so that there are no crystals in my drinks!
All you need to do is boil together 1 cup water with 1 cup sugar and as an option any seasoning( lemon, herbs, flowers, fruits, ect) once it is boiled remove it from the pot so it does not stick to it.
Easy as that! Until next time, Cheers!
Making buttercream frosting is a lot simpler than most of us think. If you are fan of baking and want to cut back on preservatives I highly recommend making your own frosting. I chose to give you the recipe on American buttercream because it is simple, can last in your refrigerator for a week, and only requires 5 ingredients
2 sticks or 1 cup of butter
3 cups of powdered sugar
Pinch of salt
1 -3 tablespoons of milk ( depending on how much powdered sugar you use)
1 cup coco powder ( for chocolate)
1. Butter should be room temperature, I highly recommend leaving your butter out the night before to achieve maximum success if not at least have it sitting at room temp for 6 hours.
2. In a bowl whip the butter for about 30 seconds.
3. Next add in all ingredients and whip for about 2 min. Check for consistency. Once the frosting peaks it is ready.
· 3 celery stalk
· 2 carrots
· 1 pound cauliflower
· 4 tablespoon soy sauce
· 1 tablespoon butter
· 1 tablespoon oil
· 1 tsp Black pepper
· ½ or 1 tsp of red pepper flakes
· ½ tsp garlic powder
· ½ tsp onion powder
· 1/3 tsp molasses
1) Wash and chop vegetables
2) Heat saute pan and place down butter and oil
3) Once fat starts to bubble place in chopped vegetables
4) Give a quick stir and add in dry seasonings
5) Cook for about 2 mins
6) Add wet seasonings, stir to coat all pieces then let cook for 5 min
7) Once vegetables are fork tender. Remove from heat.
8) Next add about 1 tsp of butter in same pan.
9) Once butter is hot enough to start popping carefully add in 1 egg.
10) Cook until whites of egg are firm and gently remove from heat.
11) Place on top of stir fry and serve.
Poaching is the process of slowly cooking and infusing your food with tons of flavor by letting it absorb juices from the poaching liquid. In the case of the bacalao( dried, salted cod) what I did was mix butter and olive oil enough so that it covered the fish. Seasoned the liquid with vegetables and dried herbs and let the fish sit in the liquid over low heat for about an hour. After this process, the fish was rehydrated and super yummy.
You can poach pretty much anything, I recommend poaching for softer items like fish or shell fish and fruits.
Thanks for reading, Cheers!
½ cup good olive oil
4 tbsp lemon juice
1 tsp seasonings ( salt, black pepper, dried herbs)
*whisk together or shake until it is smooth and thick.
- 1 box of jumbo shells
- 4 quarts of water
- 1 carton of ricotta or cottage cheese
- 6 basil leaves
- 1 large mild sausage
- 1 bag of mozzarella
- 1 onion
- 2 scallions or green onion
- 2 tsp black pepper
- Pasta sauce (sausage flavor optional)
- 1 egg
1) Dice all vegetables/herbs and put aside
2) Boil water with salt and oil and cook jumbo shells just before they reach al dente
3) Set shells aside to cool completely
4) Dice 1 onion and season with salt pepper and paprika, sauté with olive oil/butter
5) Cook onions for about 3 mins
6) Add in crumbled sausage
7) Cover and cook for about 6 mins
8) Once cooked carefully remove sausage from sauté pan and place in a bowl to cool. keep liquid in pan
9) Next in a large bowl gently mix egg, ricotta or cottage cheese with diced scallions, black pepper, basil. (can be made a day in advance)
10) Add in cooled sausage
11) Taste and adjust seasonings as needed. Then set aside
12) Take juices from cooking sausage and mix it with your pasta sauce.
13) Next take a spoonful of cheese mixture and begin to stuff shells. ( this could take a while depending on how many shells you are making, be prepared)
14) Line baking sheet with shells, pour sauce over shells, then add shredded mozzarella on top.
15) Bake in oven for about 15 min.
16) Serve and enjoy!
2 cups of cooked rice
¾ cup bread crumbs
1 chopped scallion
1 tbsp paprika
½ cup of bread crumbs to roll
1 cup of cubed cheese (cheddar/mozzarella)
1. Take left over rice add in scallions, paprika, egg, and ¾ cup of bread crumbs.
2. Once you form the ball, make a thumb print and place a cheese cube in there, then close the ball up by pinching it closed.
3. Roll in bread crumbs and fry for about 5 mins
4. Serve and enjoy!
3 chicken breast
3 tbsp of olive oil
½ red onion
1 tbsp lemon juice
6 basil leaves
3 tbsp Craisins
3 tbsp walnuts
1 green bell pepper
1 celery stalk
5 tsp Salt Pepper onion powder, garlic powder blend
1) Marinate chicken in salt pepper seasoning blend over night of minimum two hours
2) Cook chicken on sauté pan about 5 min/side
3) Let chicken rest
4) While chicken is resting, prepare and wash other vegetables.
5) After all vegetables are rinsed chop them into a small dice.
6) Place diced vegetables in a container (or in whatever you will store salad in)
7) Once chicken has rested and cooled cut into small dice
8) Place all ingredients in bowl.( nuts and craisins included)
9) Take 3 tbsp of good olive oil place in bowl and mix.
10) Add in avocado mix into salad.
11) Next, mix in lemon juice
12) If you want a creamier salad add in another tbsp of olive oil until satisfied.
13) Can be stored for 4 days in refrigerator.
Easy sea salt, walnut, butterscotch pudding
12 oz butterscotch chips
2 cups/3 tbsp Almond milk ( or regular milk)
3 tbsp Cornstarch
1 ½ tsp sea salt
¼ cup walnut
1) Create a slurry of cornstarch and 3 tbsp of milk. Whisk together until paste has formed.
2) Heat 2 cups of milk just before simmer
3) Slowly whisk in butterscotch chips until all have been incorporated.
4) While whisking add in slurry and keep stirring until mixture begins to thicken.
5) Add in sea salt and stir after about 5 mins remove from heat, let cool.
6) After it has cooled check consistency. If you want it thicker, place on medium heat and let it cook for a few more mins.
7) Use walnuts as garnish and serve!
Dark Chocolate cookie
· 4 oz vegetable oil
· 6 oz of butter
· 2 cups of sugar
· 2 large eggs
· 1 tbsp. of vanilla extract
· ¾ cups of dark cocoa powder
· 2 cups all purpose flour
· 1 tsp baking soda
· ½ tsp salt
1. Cream together butter and sugar.
2. Next add in eggs and vanilla cream until smooth
3. Add in dry ingredients one by one blend until fully incorporated.
4. Refrigerate for 2 hours
5. Preheat oven to 350 and bake for 10 mins
Vanilla Cake balls with cream cheese glaze
· 1 ½ cups of all purpose flour
· 1 ¼ tsp baking powder
· ¼ tsp salt
· 1 stick butter, soft
· 1 cup of sugar
· 2 large eggs
· 2 tsp vanilla extract
· 2/3 cups of milk
For the glaze preparation combine all ingredients into a bowl and bend until smooth.
· 3 cups of confectioners’ sugar
· 2 tbsp cream cheese
· 1 tbsp. of vanilla
· ½ cup milk
1. Cream together butter, eggs. Next beat in sugar.
2. Add in dry ingredients and beat together.
3. Next add in milk and vanilla and blend until incorporated.
4. Bake at 375 for 15 to 20 mins- while baking make glaze
5. Take out and shape into balls while still warm.
6. Cover in glaze and place into freezer so that it form cleanly.
7. Serve and enjoy
· 1 ½ tbsp active dry yeast
· 2 tbsp molasses
· 3 ½ cups all purpose flour
· 2 tsp salt
· 3 ice cubes
· 1 cup warm water
· ½ cup warm water
· 2 Sheet pan
1) Activate yeast by combining molasses, ½ cup warm water and yeast. Let sit until it has foamed any where between 5 to 20 mins depending on the yeast .
2) In large bowl mix flour and salt while mixing slowly add yeast mixture.
3) Slowly add in 1 cup of warm water as you might not need the whole thing.
4) Dough should come together in a ball that is not sticky
5) Put dough onto a floured surface and need for about 5 mins or until the dough is elastic and bounces back.
6) Form into a ball and place in oiled bowl, cover with damp cloth. Let rise for 30 mins in warm place ( I put mine in an off oven
7) After it has risen, cut dough and shape ( this case a baguette) place on sheet pan and let rise again for 25 min
8) Preheat oven to 450 F
9) Place dough in oven and throw in ice cubes on separate sheet tray and quickly close oven. (steam will help create a crispy crust
10) Bake for 15 mins
Honey, orange, vanilla, almond milk pudding
· 2 cups almond milk
· 3 tbsp cornstarch
· 2 tbsp vanilla extract
· 1 orange zested
· 2 tbsp. honey
· ¼ tsp salt
1. Combine cornstarch and a small amount of almond milk about 3 tbsp, enough to form a slurry (or paste).
2. Zest orange and save for later.
3. Take the rest of the almond milk heat it up just before a simmer.
4. Slowly whisk in the slurry
5. Add in vanilla extract
6. Add in honey and orange zest
7. Once thickened remove from heat and cool (the longer you heat the pudding the more solid it will form to when cooled)
Spring couscous Salad
· 1 cups Israeli couscous
· 1 whole lemon
· Half bunch of parsley washed
· Salt and pepper
· 1 whole cucumber
· 3 beets
· 3 tbsp olive oil
1. Cook couscous : boil water and stir in couscous, remove from heat and let sit for 5 to 10 mins (verify with directions on package since each type of couscous cooks differently)Let cool and mix in olive oil.
2. Chop cucumber, parsley and beets and mix into couscous.
3. Mix all together and season with salt and pepper and lemon.
Indian inspired roasted chicken
- 1 extra large Ziploc bag
- 2 carrots
- 1 large yellow onion
- 4 celery stalks
- 6 chicken thighs
- ¼ cup olive oil
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp coriander grinded
- 2 tsp clove grinded
- 2 tsp cinnamon grinded
- 2 tsp bay leaf grinded
- Place chicken in Ziploc bag
- Pour in olive oil and seasonings
- Refrigerate and let marinate for at least 1 hour
- Pre heat oven to 350
- Chop celery, carrots, and onion and place in a baking pan ( this is called mirepoix)
- Place chicken on top of mirepoix
- Bake for at least 1 hour at 350 uncovered
- Serve and enjoy!
Mushroom and Spinach Lasagna
· 16 oz container of spinach
· 1 box or Barilla oven ready lasagna noodles
· 2 garlic cloves
· 12 oz of mushrooms
· 1 yellow or white onion
· Salt and pepper
· 1 ½ cup shredded mozzarella
· Grated asiago cheese
· Chicken stalk
· 1 cup flour
· 2 tbsp butter
1. Take butter and melt in saute pan. Add flour and cook for about 5 mins. Slowly add in chicken stock whisking until smooth and has a gravy like consistency. Reserve one cup of sauce aside. With remaining sauce Add in garlic and spinach stir in and set aside. (optional add in grated asiago)
2. In a different saute pan cook onions and mushrooms with salt and pepper until all the liquid is cooked away, about 10 mins on medium- high heat
3. In a baking dish put down the cup of reserved sauce on bottom.
4. Set down noodles on sauce and begin layering ( keep in mind to use sauce carefully to avoid a runny lasagna)
5. Once layering is complete pour on shredded mozzarella
6. Cover and cook for 30 min at 350 F
7. Let rest for 10 min serve and enjoy!
Sweet potato fries
· 1 lb sweet potato
· ½ tsp Garlic powder
· ½ tsp Onion powder
· Salt and pepper
· 8 to 14 oz light beer (depending on how thick you want your batter highly recommend pilsner, Belgian white, pale ale)
· ¼ cup cornstarch
· ¾ cup flour
1. Cut sweet potato into halves vertically, then into 4 equal slices to get medium sized steak style fries
2. Boil sweet potato for about 6 mins or before they become fork tender
3. Let cool and prepare batter
4. In a large bowl whisk all batter ingredients
5. Turn on oil and let reach 375 degrees Fahrenheit
6. Dip cooled fries into batter and fry for about 5 mins
7. Finish with salt and serve as hot as possible
· 4 cups Spring mix
· 3 Beets
· 2 Cucumbers
· 4 tbsp Olive oil
· 1 ½ tsp Lemon juice
· 1 tsp minced garlic
· 1tsp salt and pepper
1. in large bowl whisk together lemon juice, olive oil, minced garlic, and salt & pepper
2. chop beats and cucumbers place in bowl
3. add spring mix to bowl
4. toss and serve!
Movie theater Butter
· 2 tbsp of olive oil
· 2 tbsp of butter
· ½ tsp salt
· ½ tsp black pepper
Melt olive oil and butter together, pour over popcorn and sprinkle salt and pepper after.
Make it: Bread
· 6 cups of bread flour
· 1 tsp of sugar
· 2 tsp of salt
· 1 packet of yeast
· 2 cups of warm water
· 1 tbsp olive oil
· Large baking pan, or round oven safe pot if you want round bread like in the image
1. Combine sugar salt yeast and water to activate yeast until it starts to foam
2. Next combine flour and yeast mixture all together with olive oil knead until tight dough is formed
3. Let dough rest for 2 hours with a damp rag on top of it in a warm place (you could use your oven just make sure it is not on)
4. After dough has risen to about 4x its original size, knead again and let it rest for another 45 min
5. Bake at 375 degrees for 45 min
Fingerling potatoes are a great side to accompany any meal, the rich and soft sweetness from the fingerling potatoes are easily paired with many foods.
- Fingerling potatoes
- garlic powder
- salt, pepper
- sour cream
- frying oil
- boil potatoes for about 20 mins until almost fork tender
- deep fry potatoes for a bout 10 min in 375 degree oil until skin is snappy on outside and soft on the inside
- toss with seasoning
Roasted Garlic Soup
Last week we had a surplus of garlic at home and one thing I love to do is make soup with excess ingredients, thankfully from internet research I was able to find out that there are people in the world who love garlic and make it into soup! My mom on the other hand was totally NOT with the idea of garlic soup and refused to try it.
For those brave souls who are willing to try garlic soup I will tell you this, my body felt amazingly clear and detoxed after, my sinus cleared and for three days I felt rejuvenated, I would highly recommend it! The recipe I used was from the food network and if you interested here it is Garlic Soup
Cheese Burger Mini’s
You do not have to wait until the summer to make cheeseburgers at home! Making burgers in the winter is easily don with either a saute/frying pan or a griddle.
· 1 pound Ground beef
· 2 tablespoons Mayonnaise
· 1 cup Sofrito
· 1 tsp Salt pepper
· 1 tbsp Vegetable oil
· Cheese: my favorite ingredient!
1. Bring beef to a about room temperature
2. In a bowl, mix together beef, sofrito, salt, pepper and mayo until well incorporated
3. Heat up pan and add vegetable oil
4. With hands form into patties and set aside
5. In hot pan, cook one side for about 4 once easily moved, flip to other side and place cheese on cooked side, cover for 2 minuets so that cheese melts properly
6. Repeat this until meat is cooked yields 10 mini’s
7. Serve on buns and enjoy!
The all-purpose, chewy sugar cookie recipe
· 2 ½ cups of flour
· ½ tsp baking powder
· ½ tsp salt
· 1 ½ cup of sugar
· 1 cup of butter room temp
· 1 ½ tsp of vanilla
· 1 egg
1. Beat sugar and butter until fluffy
2. Add vanilla and egg and beat
3. Next slowly add in flour, salt, and baking powder. Beat until smooth
4. Optional- add in any other ingredients (nuts, food coloring, dried fruit ect)
5. Optional- roll in sugar
6. Roll into balls
7. Bake for 12 mins or until edges are golden at 375.
A comforting dish for these chilly January days. I usually make this dish when I have produce that is going to go bad
· 4 carrots chopped
· 4 celery stalks chopped
· 2 onions chopped
· 1 lb of mushrooms chopped
· 3 tbsp of minced garlic
· ½ cup flour
· 6 cups of chicken/vegetable stock or water
· Red pepper flakes
1) Make a roux-melt half stick of butter and keep adding tablespoons of flour until all of the butter is soaked up . cook roux for about 4 mins
2) Slowly add in liquid- as you add in the liquid whisk or stir so that the liquid is incorporated and the roux is smooth
3) Next add in chopped carrots and let cook for about 5 mins
4) Repeat this step until all vegetables are added in
5) After the last vegetable has been added and cooked for 5 mins taste stew.
6) Adjust seasonings as need.
7) Once stew has thickened to smooth texture you may serve
Chicken, Cheese, and Pasta
This is a classic combination of ingredients that pleases all family members. I cooked the pasta and chicken separately, sliced the chicken then tossed it on top of the cooked pasta poured on cheese and placed it on the oven for about 5 mins to let the cheese melt.
· 2 Chicken breast
· Salt and pepper
· Ancho chile powder
· 2 cups of blended shredded cheese
· 2 boxes of pasta
· 1 can of crushed tomato
· 1 cup of wine
· 1 Spanish onion chopped
· 2 tbsp of minced garlic
· 1 cup of chopped parsley
· Adobe seasoning
· Olive oil
· Dried herbs
1. Season chicken with adobe
2. Roast in oven at 375 for about 35 mins
3. While the chicken is roasting in a medium sauce pan, put in butter
4. Once butter is sizzling put in chopped onion and season with salt and pepper cover and sweat until soft about 6 mins
5. pour in crushed tomato cook on medium heat for about 5 mins covered
6. stir and season tomato with ancho chile powder, salt, pepper
7. cover for about 4 mins
8. pour in 1 cup of wine (your choice I would do red wine or even a sweet rose)
9. lower heat and stir after about 5 mins taste and adjust seasoning
10. add in minced garlic and cook on low heat stirring occasionally for about 6 mins
11. taste and adjust as needed once it is to your liking remove from heat and prepare to boil pasta
12. in a large pot add salt and olive oil to water and bring to boil ( I also add dried herbs to my pasta water to infuse flavor)
13. once water is boiled cook pasta and strain
14. by this time chicken should be cooked. Remove from roasting pan and place on cutting board
15. put drained pasta in roasting pan that the chicken was in and spread evenly
16. pour tomato sauce over pasta, gently stir to coat all pasta
17. slice chicken breast and place chicken on top of pasta evenly
18. pour shredded cheese on top of chicken
19. turn off heat in the oven and place roasting pan in oven until cheese melts
20. while the cheese is melting chop parsley
21. once cheese is melted take out of oven and put chopped parsley on top
This is an amazing recipe I got from the food network and the cookies came out amazing, lasting only 2 hours in my house.
This cold soup is a tradition of Spain that I discovered this summer. Although unfamiliar at first, this soup is decidedly a great treat for the summer time especially for a barbeque. The balance of sweet and savory from the tomato is refreshing on the palate.
· 5 to 8 tomato
· 1 Garlic clove
· 1 cup Olive oil
· 1 tbsp Sherry vinegar
· ½ loaf stale bread
· Salt and pepper
· 3 hard boiled eggs
1. Heat tomato enough to peel skin off and remove core
2. Blend together
3. Break up bread into small pieces
4. Add bread and blend
5. Add olive oil blend
6. Add rest of ingredients and blend
7. Then adjust seasoning to taste
8. Hard boiled eggs and ham can be blended in or used as garnish (I prefer garish)
Chorizo with mussels and clams
This recipe itself is simple but I would warn you that cleaning out the seafood does take some time. Before attempting the recipe make sure to soak the mussels and clams in water a few hours before you begin, these animals naturally clean themselves and spit out sand that is inside of them when soaked in fresh water, kind of cool right! The second step is to remove the beard from the mussel. Easy to identify it’s a hairy string that sticks out of the mussel, all you need to do is pull it out. Don’t worry the beard isn’t anything weird, it is what the mussel uses to cling to rocks and such, with that said, this dish can be served as is or would make a lovely companion to any starch; happy eating!
· 2lbs Mussels
· 2 lbs Clams
· 1 cup chopped Chorizo
· 4 cups White wine *suggestion pinot grigio, sauvignon blanc, blended table white, dry riesling
· 3/4 stick Butter
· 4Tbsp. minced Garlic
· Large pot or 2 medium pots
* if using two pots divide ingredients evenly among them
*of course salt and pepper to taste
1) Let clams and mussels sit in cold water for about 3 hours before cooking
2) Chop chorizo, onion and garlic
3) In large pot (I used two separate pots since I didn’t have one large enough) heat pot and add butter
4) Once butter is melted and started to sizzle and chorizo saute (stir and brown) for a about 1 min
5) Add in chopped onion and sweat (or cover) for about 3 mins
6) Next add in white wine and cook for about 2 min
7) Add in chopped garlic
8) Stir and adjust seasoning usually some black pepper will do
9) Add in seafood and cover
10) Cook until shellfish pops open
11) Any unopened seafood is dead so throw away
A super salad is perfect for getting a start on eating better and helping to incorporate different foods into your diet. I love to base mine off of spinach, seasonal fruits, walnuts, goat cheese, and dressing that is olive oil salt and pepper.
- 2 cups of raw spinach
- handful of walnuts
- 2-4 oz blueberry vanilla goat cheese
- 1 pear
- 2-3 tbsp. olive oil
- salt and pepper to taste ( yes you must season your salad)
- rinse raw spinach
- chop pears bite size
- chop or crumble goat cheese to taste ( I love cheese)
- add walnuts
- mix all together
- drizzle olive oil
- sprinkle salt and pepper
Pickled and Marinated Veggies
Pickling is an awesome way to prolong the shelf life of veggies and even eggs. Now I would only recommend this if you enjoy a nice vinegar flavor. I love to throw pickled veggies on top of salads, or eat them as is, they can also be served as a side to accompany rich dishes. For the purposes of this recipe I used beets, green beans, and red onion.
• 2- 3 cup large mason jar
• ½ cup of extra virgin olive oil
• Apple cider vinegar to top (any vinegar that you like will do)
• 3 beets
• 1 pound green beans
• 1 red onion
• 3 tbsp. of pickling spice
1) Chop all vegetables and mix together in bowl.
2) Place all vegetables into mason jar leaving about 3 inches of room on the top
3) Pour in olive oil
4) Pour in pickling spice
5) Pour in apple cider vinegar until full
6) Put on cap tightly and let sit for at least one night
**Sidenote you can use this same method to marinate vegetables, this is perfect for appetizers and charcuterie boards. The only thing you need to do not use vinegar. After placing the veggies inside the jar pour olive oil to fill and season with salt, pepper, red pepper flakes, and dried herbs let sit for a minimum of one night.
While exploring the seafood section of the grocery store I came across something I had never had before; Crawfish. It appealed to me since it looked kind of like shrimp and I love shrimp so to me that equaled purchase! When I got home I realized that the crawfish was already seasoned with old bay along with extra cayenne and paprika. Now if you have never had crawfish it tastes like the ocean and the ocean floor (not quite as shrimpy as I hoped) but it was a ton of fun to try something new!
To try to make it my own here it what I added
- 3 tbsp. of salted butter
- 8 oz of hazelnut brown beer
1) In a hot sauté pan I added the butter and let it melt.
2) Next, I poured in the crawfish let them start to cook for a 1 minute, then added the beer. (The hazelnut beer is just what I had at home, but any beer, or white wine will do. Darker beer like the brown beer adds a roasted nut flavor, light styles like a pilsner will add a crisper more lemon flavor.)
3) Finally let the liquid reduce to half and serve with juices.
** Remember, cooking is love and creativity expressed through food! This recipe was on the fly and under a serious time constraint with that said, if you would like to add garlic, onion, and anything else by all means go ahead!
Turkey is a classic holiday tradition, this recipe adds a Latin flare to your meal and will make everyone’s taste buds light up! Happy Holidays!MEP
- Roasting pot
- Cutting board
- French knife
- ½ bottle Bodia Mojo marinade
- 1 whole Onion
- 2 whole Carrots
- 1 bunch Celery
- 4 tbsp. Black pepper
- 3 tbsp. Salt
- 3 tbsp. Granulated garlic
- 3 tbsp. Granulated onion
- 3 tbsp. Cayenne pepper
- 3 tbsp. Red pepper flakes
- 3 tbsp. Dried thyme
- 1 cup Brown sugar
- 1 cup Mayonnaise
1) Preheat oven to 375
2) Make sure turkey is thawed, if it is not the cooking will be longer. Then check and see if all the giblets, paper, and plastic pieces that come with a frozen turkey are removed.
3) In mixing bowl pour half the bottle of the Bodia marinade in bowl, then add all remaining ingredients and whisk together (should be tangy). Adjust to taste
4) Chop mirepoix and place inside roasting pan.
5) Put turkey inside pan
6) Pour marinade over turkey (if not thawed completely let sit for an hour at room temperature)
7) Cover with foil and place in oven. Depending on weight of turkey will determine how long it will need to cook for usually about an hour per pound.
8) Once cooked, remove from over and let rest for 10 to 20 min.
9) Carve and serve
Berenjenas con Miel
Eggplant and honey is a delicious treat if you are a fan of sweet of savory flavors. Essentially we are making eggplant chips drizzled with silky honey! Addicting and filling this is a great appetizer to have with cocktails or before dinner. One of my faves!Berenenjas con Miel
- 1 eggplant
- 2 cups of whole milk
- 1 cup vegetable oil
- 1 cup all purpose flour
- frying pan
- cutting board
- French knife
- 2 medium bowls
- peel eggplant and cut in half length wise.
- thinly slice eggplant about 1/4 inch ( chip size)
- place all slices into a bowl and pour the milk over it ( eggplant should be covered completely) this eliminates bitterness that eggplants release.
- let sit in refrigerator for minimum 2 hours.
- drain and dry off slices so that they are dry to the touch
- turn on heat and heat oil to smoking point
- dredge slices in flour, shake of excess
- only about 5 to 8 at a time depending on how large your frying pan is fry for about 4 mins
- remove when golden brown
- place on draining rack or plate with paper towels
- while warm top with finishing salt and drizzle of honey.
Seared fennel and Tomatoes
A traditional dish from Spain that combines the sweet almost licorice flavor of fennel paired with the tangy acidity from fresh tomatoes serves as a unique and robust side dish.
Seared Fennel and Tomatoes
MEP (Mis En Place)
- 2 fennel bulbs
- 2 tomatoes
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup olive oil
- stove top griddle (or actual grill)
- saute pan ( if no griddle available
- chef knife
- serving dish
- 2 bowls
- cutting board
- fork or tongs
MOP ( Method of Preparation)
- rinse tomatoes and fennel bulbs
- turn on heat to medium on either your saute pan or griddle (grill)
- cut fennel in half, then rough chop into bite size pieces (set aside in bowl) season with salt n’pepper
- save fennel tops for garnish
- slice tomatoes thick ( 1/2 inch) so that they do not fall apart
- place tomatoes in separate bowl and season with salt n’pepper
- brush hot grill with olive oil liberally if using saute pan coat bottom evenly and lightly
- first grill fennel so that there are char marks about 3 mins each side put in serving dish
- next re oil your grill and do the same with the tomatoes
- cook long enough to achieve marks
- put on top of fennel
- use fennel leaves as garnish and serve!