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TRUFFLED GARLIC MASHED POTATOES

2/13/2022

Truffled Garlic Mashed Potatoes
(Serves 8)

Ingredients:

2 Lbs russet potatoes, peeled, cut into 1-inch pieces
1 Cup half and half cream
1/2 to 1/3 Cup butter, room temperature
3 cloves garlic, crushed
1 Tbsp white truffle oil
Course kosher salt and freshly ground black pepper to taste
1 Tsp chopped black truffle (optional)*

Instructions:

Simmer potatoes in large pot of boiling salted water (enough cold water to cover by at least 2 inches) about 20 to 30 minutes or until tender when pierced with a fork; remove from heat and drain.
Return potatoes to pot and stir over medium heat until excess moisture evaporates, about 1 minute. Remove from heat.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Mash potatoes with a potato masher or ricer (do not use your electric mixer) until there are no lumps.
Add garlic half and half; blend well (the amount of liquid needed may vary, so add slowly until potatoes are fluffy and still have body).
Add butter and truffle oil. Season to taste with salt and pepper. Stir in chopped truffles, if desired.
Transfer to a serving bowl and serve.

Chef’s Note: You can substitute all dairy ingredients with plant-based products to make this recipe into a completely vegan dish.

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Honey & Rosemary Brined Turkey with Herb Riesling Gravy

11/20/2021

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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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SPICY BUTTER SHRIMP

4/19/2021

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Spicy Butter Shrimp
(Serves 1-2)

Ingredients:

12 Medium/Large local fresh shrimp {these are South Florida shrimp}
1 tsp Trader Joe’s Italian Bomba Hot Pepper Sauce
2 tbsp room temperature pure Irish Butter
2 cloves garlic, finely minced
Himalayan Pink Salt to taste

Instructions:

On a cold skillet add butter, garlic and bomba sauce, turn heat on to medium-low and stir ingredients evenly incorporating them until butter starts turning golden brown.
Add shrimp and stir making sure every shrimp is coated with butter mixture, cook until shrimp are cooked thoroughly, about 5-6 minutes.

Chef’s Note: Double/Adjust the ingredients for larger servings.

Serving Suggestions:

Serve over white rice with sliced avocado and a sprinkle of lime.
Toss into pasta with extra virgin olive oil and top with Pecorino Romano cheese.
Add to top of avocado toast with a sprinkle of lemon.

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PORT SALUT & CARAMELIZED ONION GRILLED CHEESE SANDWICH

4/13/2021

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Port Salut & Caramelized Onion Grilled Cheese Sandwich
(serves 1)

Ingredients:

2 slices of bread of choice (I used Little Northern Bakehouse Millet & Chia GF Bread)
2 oz of Port Salut Cheese cheese {about 2 slices of cheese or as much as your heart desires}
1.5 - 2 tbsp Caramelized Onions
1 tbsp Black Truffle Oil (or fat of choice)

Directions:

Add cheese to one slice of bread, layer Caramelized onions over cheese. Add cheese on the other slice and form sandwich.
Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of oil.
Place sandwich on skillet and cook until lightly browned, 3 to 4 minutes.
Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 more minutes.

Click HERE for video.

Chef’s Note: Here are other delicious combos to inspire you for future cheesy creations.

Swiss and rye, brushed with mayo.
Cheddar and brioche, brushed with butter.
Pepper jack and sourdough, brushed with chili oil.
American and white bread, brushed with butter.

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ROASTED RADISHES

4/6/2021

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Who knew a radish can be a potato, but TikTok taught me otherwise. Here is my take on a TikTok keto recipe that is also a perfect GlutenFree & healthy alternative the One Dish At A Time way!

Roasted Radishes
(Serves 4-6)

Ingredients:

2 bunches of radish (halved or quartered)
Fresh Rosemary
Sea salt
Fresh back pepper
Garlic powder
Extra-virgin olive oil

Instructions:

Shake all ingredients in a ziplock bag (mixing in a bowl works too) let sit for 30mins {I prefer to let them sit over night for maximum flavor}
Preheat oven to 400*
Line a baking sheet w parchment paper of foil
Drain any excess moisture from the radish, spread evenly on baking sheet (make sure to get the rosemary on there) and put in the oven for 15mins. Flip and bake for another 10 mins

Click HERE for video!

Chef’s Note: this is the same exact recipe I use for roasting potatoes, so go ahead and roast some potatoes too!

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ITALIAN LOLLIPOPS

4/3/2021

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Caprese Salad, reinvented......an innovative take on one of the great classics!! Great for a cocktail party or for an impressive appetizer for your next dining gathering!!

Italian Lollipops
(makes 12 lollipops)

Ingredients:

12 cherry tomatoes
1-2 tbsp sun-dried tomato tapenade
12 mini fresh mozzarella
½ tsp lemon zest
2 tbsp Extra Virgin Olive Oil
1 tbsp chopped parsley
12 kabob skewers

Instructions:

Cut 1/4 of the top of the tomatoes, remove the seeds.
Fill tomatoes with a little tapenade, top with mini mozzarella. Prick with skewer.
In a small bowl, mix the lemon zest, olive oil and parsley. Coat themozzarella skewer and arrange in a glass or skewer dispenser.

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BAKED CHICKEN WINGS

3/31/2021

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Baked Chicken Wings (serves 6-8)

Ingredients:

24 chicken wings (about 4 pounds)
½ cup hot sauce
1 teaspoon garlic salt
¾ tsp onion salt
½ tsp pepper
¼ tsp cayenne pepper
¼ tsp jalapeño powder
½ tsp smoked paprika
4 tbsp olive oil
Blue cheese dressing – store bought is fine (I prefer ranch)
Fresh Parsley

Instructions:

In a large pot, fill ¾ with water. Place chicken wings, seasoning, ¼ cup of hot sauce and boil for 30 – 35 minutes.
When cooked thoroughly, drain and place wings in a baking pan. Mix olive oil with the remainder of the hot sauce and drizzle evenly over wings.
Heat oven to 450 degrees F. Bake 15 minutes, turn over and bake for an additional 15 minutes.
Place wings on serving platter. Place dressing in dipping dish, serve with celery and/or carrot sticks. Sprinkle fresh parsley for garnish.

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PROTEIN LOVER PERSONAL OMELETTE

1/19/2021

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Protein Lover Personal Omelette (serves 1)

Ingredients:

2 eggs - 1 whole and 1 white
2 strips of bacon
4-6 slices of salami
1-2 slices of black forest ham
2 tbsp reduced fat feta cheese
1 each - baby yellow, red, & orange bell pepper
2 tbsp fresh salsa
Salt and pepper to taste
Avocado
Scallions

Instructions:

Chop meats and peppers into small pieces.
In a bowl mix eggs together with desired amount of salt & pepper and set aside.
Heat pan on medium-high heat (nonstick pan preferably), once hot, spray pan with olive oil spray and add the meats and peppers to sauté for 1-2 minute.
Add salsa and mix well. Add eggs, stir everything together and let sit 1-2 minutes.
Add feta cheese, flip, lower heat to medium-low and let sit for 1-2 minutes. Turn off heat, let sit for 1 minute.
Place omelet on a plate, top with avocado and scallions to your liking.

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SAVORY OATS WITH FRIED EGG

12/6/2020

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Savory Oats With Fried Egg (serves 2)

Ingredients:

2 tsp oil (avocado or EVOO)
2-3 garlic cloves, minced (or the amount that your heart desires)
1 cup gluten-free steel cut oats
2 cups stock (you can use water)
1/4 cup of shredded/grated cheese of preference
1-2 tbs sliced green onions
2 eggs
Everything bagel seasoning
Paprika
Salt and pepper

Instructions:

Take 1tsp of oil in a pan over medium-high heat and sauté garlic for 15-20 seconds. Ad stock and bring to a boil. Stir in oats, lower heat to medium and cook for about 2-3 mins stirring occasionally to desired consistency {you can change consistency by adding broth if necessary}. Stir in cheese, remove pan from heat and set aside.
In a separate pan (preferably non-stick) heat up the remaining oil and fry the eggs (preferably one by one) seasoning w salt & pepper.
Divide the oats into bowls. Sprinkle with everything bagel seasoning. Top with fried egg, sprinkle with paprika and garnish with desired amounts of green onions.

Note: you can sprinkle some red pepper flakes for a spicy kick.

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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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