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CHILEAN SEA BASS CEVICHE

7/10/2020

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Chilean Sea Bass Ceviche
(Serves 6)

Ingredients:

1lb Chilean Sea Bass Fillet
6oz Diced Tomatoes
4oz Diced Red Onions
2-3oz Chopped Cilantro
2oz Finely Diced Green Peppers
1/2 cup Extra Virgin Olive Oil
1qt Lime Juice
1 Diced Hass avocado
Salt & Pepper to Taste

Instructions:

Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.
In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add oil, salt and pepper to taste and set aside.
Drain the fish leaving 15% of the juice.
Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.
Chill for another half hour, dice avocado and gently mix in with the other ingredients.

Serve with tortilla or plantain chips.

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4TH OF JULY RED, WHITE & BLUE CUPCAKES

7/3/2020

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Here is an easy and show stoping recipe for a fireworks worthy 4th of July cupcake dessert.

4th of July Red, White & Blue Cupcakes
(makes 12 cupcakes)

Ingredients:

For the Blue Vanilla Cupcakes:

1½ cups all-purpose gluten-free flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
6 tablespoons blue food coloring (liquid)
12 medium sized strawberries

For the White Frosting:

1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)

Instructions:

Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, vanilla and food coloring; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Wash and cut of the tops of strawberries. Frost cupcake and top with strawberry.

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SUMMER MELON SALAD w FETA CHEESE

6/29/2020

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Summer Melon Salad w Feta Cheese (serves 4-6)

Ingredients:

1/2 small seedless watermelon
1/2 medium cantaloupe
Feta cheese
1/4 med size onion
4tbsp Extra Virgin Olive Oil
3tbs White wine vinegar
Salt & Pepper

Instructions:

Clean and cut melons into 1/2” cubes
Thinly slice onion
In a large bowl combine, melons, onions, crumbled feta, EVOO and vinegar. Mix together and start tasting depending on the juiciness of your melons you will need to adjust to taste. Now you are ready to add salt and pepper, also taste.

NOTE: Remember that feta is naturally salty, so go easy on the salt!

Serve with your favorite grilled protein!

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HOW TO: GOLDEN ROASTED CHICKEN

2/21/2020

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Roasting Methods:
We are going to concentrate on two methods for roasting a whole chicken: Traditional and High Heat.

Before roasting. season whole thawed out chicken to your preffered liking.

1 Traditional method:
• Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chicken for 20 minutes per pound, plus an additional 15 minutes.

2 High heat method (this creates a crispy, darker skin):
• Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the traditional method.)

Both methods require basting every 20 minutes of baking.

Let chicken rest, cut into desired pieces and serve with your favorite sides.

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CARAMEL CREAM CREPES FOR TWO

2/13/2018

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This crepe is one of my favorite decadent and Low-Fat recipes from taste of home, so I had to make it Gluten-Free for us allergy sufferers to enjoy!

Caramel Cream Crepes for Two
2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose gluten-free flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Yield: 2 servings.

Courtesy of Taste of Home

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STEAK AU POIVRE FOR TWO

2/8/2018

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Steak au Poivre for Two
2 beef tenderloin steaks (5-7 ounces each)
2 tablespoons olive oil, divided
1 tablespoon whole white or black peppercorns, crushed
1/4 teaspoon salt1 tablespoon finely chopped shallot
1/4 cup port wine1 tablespoon balsamic vinegar
1/4 cup condensed beef consomme, undiluted
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 ounce bittersweet chocolate, chopped

Brush steaks with 1 tablespoon oil; sprinkle with peppercorns and salt. In a small skillet over medium heat, cook steaks in 2 teaspoons oil for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.

In the same skillet, saute shallot in remaining oil until tender. Add wine and vinegar, stirring to loosen browned bits from pan. Bring to a boil, cook and stir for 2-3 minutes or until slightly thickened. Add beef consomme and rosemary. Bring to a boil. Add chocolate, stirring until melted and sauce is thickened. Serve sauce with steaks.

Pairs well with home style, fried, or mashed potatoes as well as asparagus.

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Grilled Sausage with Spicy Sauce

2/3/2018

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This recipe is as easy as it will ever get. Perfect for a last minute dish that will deliver many satisfied smiles to all of your guests.

Grilled Sausage with Spicy Sauce (serves 6-8)
1 tablespoon vegetable oil
2 pounds good-quality kielbasa or other smoked sausage, cut into bite-size pieces
3/4 cup ketchup
3/4 cup spicy brown mustard
1 tablespoon hot sauce

Soak 8 to 10 wooden skewers in water for about 20 minutes.
Preheat a grill to medium and brush with the oil. Thread the sausage onto the skewers, leaving space between each piece. Grill until slightly crisp, 3 to 4 minutes per side.
Mix the ketchup, mustard and hot sauce in a bowl. Serve with the sausage for dipping.

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Honey & Rosemary Brined Turkey with Herb Riesling Gravy

11/23/2016

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Rosemary & Honey Brined Turkey with Herb Riesling Gravy (serves 8-10)

Ingredients:
For the Brine

4 cups water
3/4 cup kosher salt
1/2 cup honey
32 ounces low-sodium chicken broth
1 tablespoon black peppercorns
6 sprigs fresh rosemary
1 (12- to 14-pound) fresh turkey, neck and giblets removed and reserved (discard liver)

For Roasting the Turkey

1/2 onion, peeled and cut in half
1 Fuji or Honeycrisp apple, quartered
1 bulb garlic, halved
4 sprigs rosemary
1/3 cup canola oil

For the Gravy

Reserved turkey neck and giblets
1 tablespoon extra-virgin olive oil
1 yellow onion, unpeeled and chopped
1 carrot, unpeeled and diced
3 cups low-sodium chicken broth
1 cup Riesling
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose (gluten free) flour
1/4 cup flat-leaf parsley, finely chopped
2 stems rosemary, leaves removed and finely chopped
3 sprigs fresh thyme, leaves removed and finely chopped

Instructions:

For the brine, bring water to a boil in a saucepan. Add salt, honey, broth, peppercorns and rosemary and bring back to a boil, stirring to dissolve salt. Cool at room temperature, then refrigerate until needed.
About 6 to 8 hours before you plan to roast your turkey, place brine mixture in a large clean bucket, stock pot or cooler and stir in 1 gallon of ice water. Place turkey in the bucket, breast side down, cover and refrigerate 6 to 8 hours or overnight. Make sure the turkey is fully submerged, adding more ice water if necessary.
To roast the turkey, preheat oven to 450°F. Remove turkey from brine and rinse thoroughly, inside and out, with cool water; pat dry. Discard brine solution. Season turkey cavity with salt and pepper. Stuff turkey with onion, apple, garlic and rosemary. Place on a roasting rack set inside a large roasting pan and tuck the wings back. Brush the entire turkey with oil.
Cover breast portion with foil and place turkey on lowest rack in oven and roast 30 minutes, then turn heat down to 350°F and roast 2 to 2 1/2 hours longer, until a thermometer reads 165°F when inserted between the breast and thigh without touching the bone. Remove foil from breast about 45 minutes before the turkey is done. Remove turkey from pan, place on a platter and tent with foil. Let the turkey rest 20 minutes before carving.
For the gravy, heat oil in a large saucepan over medium heat. Add turkey neck and giblets, onions and carrots and cook until lightly browned, about 5 minutes. Add broth, bring to a boil, then turn down to a simmer and cook 30 minutes. Strain, discarding the solids, and refrigerate broth until ready to use.
While turkey rests, pour pan drippings into a measuring cup and freeze for 15 minutes. Skim off any fat. Heat roasting pan over medium heat and add Riesling, scraping up any browned bits. Pour in giblet broth and skimmed pan drippings and bring to a simmer over medium-high heat. Whisk in butter until melted, then whisk in flour. Cook until thickened, stirring constantly to avoid lumps. Stir in chopped herbs and add salt and pepper to taste.

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SAUSAGE AND KALE STUFFING

11/24/2014

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Sausage & Kale Stuffing (serves 10-14)

Ingredients:

1 loaf whole wheat or white hearth {gluten-free multigrain or white} bread (20 ounces), cut into 1/2-inch cubes (about 11 cups)
1 tablespoon extra-virgin olive oil
3/4 pound fresh breakfast sausage, removed from casings
1 bunch kale, tough stems removed, leaves very thinly sliced, divided
1 red onion, diced
4 cloves garlic, chopped
3 stalks celery, thinly sliced
3 tablespoons unsalted butter
3 Honeycrisp, Fuji, or other crisp apples, diced
2 1/2 cups low-sodium chicken broth
2 tablespoons chopped fresh thyme leaves
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper

Instructions:

Heat oven to 300°F. Spread bread cubes out on a large baking sheets and bake, stirring once, until dried but not browned, 15 to 20 minutes. Transfer to a large bowl.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add sausage and cook, breaking up chunks with the side of a spoon, until browned, about 6 minutes. Transfer sausage to bowl with bread with a slotted spoon. Return skillet to medium heat and add half the kale and 1/4 cup water. Cook, stirring, until kale is wilted; stir in remaining kale. Continue to cook, stirring frequently, until kale is tender, about 8 minutes, adding more water by tablespoons if necessary. Add onion, garlic, celery and butter and cook until vegetables are tender, about 6 minutes. Stir in apples and cook 3 minutes. Scrape vegetable mixture into bowl with bread and toss. Add broth, thyme, salt and pepper and toss again.
If using to stuff a turkey, cool completely before stuffing. If baking separately, heat oven to 350°F; bake in a buttered casserole dish until lightly browned and crisp on top, 50 to 60 minutes.

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CELERY ROOT AND POTATO GRATIN

11/24/2014

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Celery Root & Potato Gratin (serves 12)

Ingredients:

1/2 tablespoon butter
1 1/2 cup reduced fat (2%) milk
2 cups half-and-half
2 teaspoons chopped garlic
2 tablespoons gluten-free flour
Salt and pepper, to taste
2 pounds celery root, peeled and thinly sliced
1 3/4 pound Yukon gold potatoes, unpeeled and thinly sliced
1 1/2 cup gluten-free regular bread crumbs
1 cup grated Swiss cheese, such as Emmentaler or Jarlsberg
2 tablespoons chopped flat-leaf parsley

Instructions:

Preheat oven to 350°F. Butter a 13-x9-inch casserole dish and set aside.
Whisk together milk, half-and-half, garlic, flour, salt and pepper in a large pot over medium heat. Gently stir in celery root and potatoes and bring mixture to a boil. Reduce heat to medium low and simmer, stirring frequently and gently, until thickened slightly, about 10 minutes.
Transfer contents of pot to prepared dish and spread out evenly. Scatter breadcrumbs and cheese over the top and bake until tender, bubbly and golden brown, 45 to 50 minutes.
Set aside to let rest for 15 minutes. Garnish with parsley and serve.

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