Cobb Salad

Cobb Salad (4 servings)

2 hard boiled eggs cut in wedges
1 head of bib or green leaf lettuce, washed
1 avocado, peeled and cut in bite size pieces
1/4 c. green onion finely sliced
1/2 seedless cucumber sliced thinly 2 grilled chicken breasts diced
1/4c. bleu cheese crumbles 2 slices cooked bacon, crumbled
1/2 c. grape or cherry tomatoes sliced in half 1/4 c. Savory Caesar dressing

  • Place dried lettuce on a serving platter, build the salad by placing each ingredient in rows, drizzle dressing over the salad.
Salad Niqois

Salad Niçoise (4 servings)

1 head green leaf (or red) lettuce, washed and roughly chopped
2–3 green onions, finely chopped
1 (12-ounce) can white albacore tuna in water (drained)
1/4 cup sweet gherkins, sliced
2 tablespoons sliced black olives
1 tomato, chopped
1/4 cup carrots, julienned
1/2 cup canned artichoke hearts, quartered
1/4 cup balsamic vinaigrette

  • Place dried lettuce in salad bowl. Cut one-fourth of cucumber into 1/8-inch slices. Place on top of salad. Sprinkle green onions over salad.
  • Flake tuna, using fork, and add to center of salad. Sprinkle gherkins over salad.
  • Finally, arrange olives, tomatoes, carrots, and artichokes on top. Serve with salad dressing.
Beef Roast

Beef Roast with Mushroom Gravy (8 servings)

Choose an eye round, top round,ribeye, or sirloin 3-4 lbs. (This will feed at least 8).
8 oz. baby potabellos or shitakes, stems removed, cut in quaters
3oz. shallots, thinly sliced
2Tb.zesty garlic seasoning (like Montreal steak)
1/3 c. all-purpose flour
4Tb. butter
2c. low sodium beef broth ( 1 can)
Take the dry seasoning rub generously all over the roast, let it sit in the refrigerator at least an hour
Preheat oven to 400F

  • Cook roast for 1/2 hour, lower oven temperature to 325F.
  • Continue roasting for 18 minutes per pound (approximately) 45 minutes to an hour.
  • Place your oven thermometer dead center of the roast when it reads 120 this will mean the center is medium rare and the ends will be medium.
  • While the meat is resting, sauté the shallots and mushrooms in the butter until soft, whisk in the flour, cook on low heat about a minute, add beef broth making your mushroom gravy.
  • Slice roast and top with gravy.
Caribbean Paella

Caribbean Paella (6 servings)

1 mango, cut in bite-size pieces
1 red bell pepper, cut in bite-size pieces
1 medium sweet onion
1/2 poblano chile pepper, finely chopped
1 (12-oz) package fully-cooked apple chicken sausage, cut into bite-sized pieces
3 cups water 1 cup orange juice
2 tablespoons butter
2 cups white rice
1/2 teaspoon ground allspice
1/4 teaspoon saffron threads
3/4 lb peeled/deveined shrimp
1 tablespoon fresh lime juice

  • Preheat large stock pot on medium-high 2–3 minutes. Add water, orange juice, and butter; bring to a boil. Stir in all remaining ingredients (except shrimp and lime juice). Return mixture to a boil; cook 1–2 minutes.
  • Reduce heat to medium-low and cover with tight-fitting lid; cook 20 minutes (without removing lid) or until rice is tender.
  • Stir in shrimp and lime juice, then cover; let stand 5 minutes or until shrimp is opaque. Serve.
Grilled Portabellow Burgers

Grilled Portabello Burgers (4 servings)

1 yellow bell pepper 4 tomato slices
1/3 cup green onions large resealable food storage bag
2 teaspoons roasted garlic
2 teaspoons favorite steak seasoning
1/2 teaspoon liquid smoke flavoring (optional)
2 tablespoons soy sauce
2 tablespoons olive oil
4 large portabella mushroom caps
4 Brioche hamburger rolls vegetable cooking spray
2 slices swiss cheese 4 bibb lettuce leaves, cleaned and dried

  • Preheat grill.
  • Wash all vegetables. Remove mushroom stems, if needed. Slice pepper in half and remove seeds. Slice into 1/2-inch strips.
  • Slice off stem end of tomato. Cut tomato into 4 slices. Dice green onion into 1/4-inch pieces, including up to 1/2 of green section.
  • Place in food storage bag: garlic, steak seasoning, liquid smoke, soy sauce and olive oil; shake to mix. Add mushrooms, peppers and onions and shake to coat. Marinate for 5-10 minutes, turning occasionally.
  • Cut rolls in half. Spray grill with cooking spray and lay bread flat on grill. Close lid and grill for 1 minute. Remove rolls from grill and place on serving plates. 6. Place peppers on grill, close lid and grill for 2 minutes.
  • Remove peppers from grill and place on rolls. Lay cheese slice on top of peppers.
  • Place mushrooms on grill, grill cap side up. Pour half marinade over mushrooms. Close lid and grill for 2 minutes. Turn mushrooms over and pour remaining marinade over mushrooms. Grill for additional 2 minutes. Remove mushrooms from grill and place on top of cheese.
  • Place one lettuce leaf on top of each sandwich. Top with other half of roll. Serve.
Beef Stew

Beef & Vegetable Stew (4 servings)

1 medium yellow onion, coarsely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme, finely chopped
2 medium carrots, sliced 1 medium zucchini, sliced
1 1/2 lb beef top round roast
1 Tbsp. butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2/3 cup unsalted beef stock
1 (14.5-oz) can diced no-salt-added tomatoes (undrained)

  • Preheat large stock pot on medium-high 2–3 minutes. Add butter and melt. Season all sides of beef with salt and pepper. Place beef in pan; cook 1–2 minutes on all sides to brown meat. Remove beef from pan.
  • Coat onions, carrots, and garlic with spray and add to pan; cook 3–4 minutes or until lightly browned.
  • Reduce heat to low; return beef to pot. Add broth, tomatoes, and thyme, then cover; simmer 1 1/2–2 hours or until beef is fork tender.
  • Stir in zucchini; cook 4–5 more minutes or until zucchini is tender. Serve.
Chicken Carbonara

Easy Chicken Carbonara w/ No Egg (4 servings)

1/4 cup roasted red peppers, chopped
6 slices smoked bacon, chopped
1 lb boneless chicken breast, sliced in bite-size pieces
1/2 teaspoon kosher salt
1/4 cup pre-sliced green onions, divided
8 oz fettuccine pasta
1 (15-oz) jar Alfredo sauce

  • Preheat large sauté pan on medium-high 2–3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 4–5 minutes or until bacon begins to brown.
  • Cook pasta following package instructions. Add chicken to bacon; cook and stir 4–5 minutes or until fully cooked.
  • Reduce heat (on chicken) to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions; cover and cook 4–5 minutes or until heated. Drain pasta; stir into chicken. Serve.
Balsamic Chicken

Balsamic Chicken (4 servings)

1 1/4 lb boneless chicken cutlets
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/8 teaspoon fresh rosemary, finely snipped
1/4 cup balsamic vinegar 4 cups baby salad greens

  • Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
  • Place oil in pan, then add chicken and cover; cook 4–5 minutes on each side or until 165°F. Meanwhile, snip rosemary, leaves only, using kitchen shears.
  • Add remaining ingredients (including rosemary); rotate chicken to top of greens and cover. Remove from heat; let stand 1–2 minutes or until greens are wilted. Serve.
Balsamic Chicken

Pasta Carbonara (6-8 servings)

5-6 slices baco
1# chicken cutlets, cleaned and diced in about 1" pieces
1pint heavy cream
1/3 c. grated parmesan cheese
1 c. sliced roasted peppers
1/2c. sliced green onion
1# fettuccine In a 12" skillet

  • Saute bacon til softened and lightly browned, add diced chicken and cook thoroughly ( til completly white) remove from pan.
  • Add 1 pint of heavy cream, cook til tiny bubbles appear on the edges, whisk in 1/3 cup of grated parm cheese, cook til smooth. In the meantime in a 4qt. pan boil water add tsp. salt and olive oil, add 1# fettuccine, boil one minute then turn off heat and let pasta stay in the water til al dente ( about 9-10 minutes), drain and toss with a little olive oil.
  • While the pasta is cooking add cooked chicken, roasted peppers, and green onion to the sauce and cook for about 2 minutes.
  • Place pasta in large bowl or serving dish and mix sauce with chicken into it. Serve with a salad or steamed vegetables.
Balsamic Chicken

White Caesar Chicken Salad

1# chicken cutlets, cleaned
1/2 c. white caesar dressing
4 c. salad greens or 3 hearts of romaine chopped

  • Marinate chicken in 1/4 c. of the dressing 15-20 minutes. heat saute pan, sear chicken 4-5 minutes a side over med. heat.
  • Let sit a few minutes after cooking, then slice them on a diagnol.
  • Place over the greens that have been tossed in the remaining dressing.


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