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TRUFFLED GARLIC MASHED POTATOES

2/13/2022

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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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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.
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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!
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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
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​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!!
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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:
  1. ​Chop meats and peppers into small pieces.
  2. In a bowl mix eggs together with desired amount of salt & pepper and set aside.
  3. 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.
  4. Add salsa and mix well. Add eggs, stir everything together and let sit 1-2 minutes.
  5. Add feta cheese, flip, lower heat to medium-low and let sit for 1-2 minutes. Turn off heat, let sit for 1 minute.
  6. 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: ​
  1. ​​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.
  2. In a separate pan (preferably non-stick) heat up the remaining oil and fry the eggs (preferably one by one) seasoning w salt & pepper.
  3. 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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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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