White Pasta Sauce with Chunks

Prep 5 m
Cook 25 m
Ready In 30 m

  • Lemon juice from 1 lemon squeezed (3 TBSP)
  • ½ cup chicken Broth
  • ½ cup white wine
  • 1 chopped shallot
  • 3 cloves of garlic
  • 1 ½ tablespoon of parsley
  • 1/2 teaspoon kosher salt
  • Dash of black pepper
  • ½ tablespoon of Mediterranean Herb paste
  • ½ cup near frozen butter
  • 1 tablespoon Heavy Whipping Cream if needed

Saute shallot and garlic with 2 tablespoon lemon for 30 seconds

Add ½ cup chicken broth – heat high – reduce. Add ½ cup wine – reduce

Work in butter by rolling pan. Remove heat

Add salt and pepper. Stir and taste. If needed, add the last ¼ tablespoon lemon

Add parsley

Combine with penne or other pasta

Top with parmesian

Swordfish or Mahi Mahi with Mango

Prep 30 m
Cook 30 m
Ready In 2 h

Servings: 4

  • 2 tablespoons olive oil
  • 1 1/2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 1 clove garlic, crushed
  • 2 teaspoons red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon minced fresh ginger root
  • 2 tablespoons chopped green onion
  • salt to taste
  • 4 (4 ounce) swordfish/ mahi-mahi fillets
  • 2 cups uncooked jasmine rice
  • 2 cups water
  • 1 cube chicken bouillon
  • 1 tablespoon butter (optional)
  • 3/4 (14 ounce) can coconut milk
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons butter
  • 1 1/2 tablespoons white sugar
  • 1 1/2 cups fresh mango, cubed

Whisk together the olive oil, soy sauce, lemon juice, garlic, red pepper flakes, black pepper, ginger, green onion, and salt in a bowl

Add the fish and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour

Preheat the oven’s broiler and set the oven rack in the middle of the oven

Bring the rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the liquid has been absorbed, about 20 minutes

Pour in the coconut milk and 2 tablespoons of sugar. Stir and simmer uncovered until the rice has absorbed most of the coconut milk

While the rice is cooking, remove the fish from the marinade, and shake off excess

Discard the remaining marinade. Place fish in a large baking dish in a single layer

Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If the fish browns too quickly, cover the baking dish with a sheet of aluminum foil

Melt 1 1/2 teaspoons butter and 1 1/2 tablespoons of sugar in a skillet over medium-high heat

When the mixture begins to bubble, stir in mango cubes. Cook and stir until mango is tender, about 5 minutes

Serve by placing a fish fillet over a scoop of hot rice and top with the mango salsa

Smoky Roasted Mushrooms

Prep 10 m
Cook 30 m
Ready In 40 m

  • 2 pounds Whole mixed Mushrooms
  • 1 1/2 Tablespoons Olive Oil
  • 1 1/2 Tablespoons Butter
  • 3 Thinly Sliced Garlic Cloves
  • 1/2 Teaspoon Smoked Paprika
  • Salt and Pepper to season

Preheat oven to 425 degrees F

Toss mushrooms, olive oil and salt and pepper to taste in a bowl

Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned for 30 to 35 minutes

Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms

Sprinkle with chopped parsley and salt

Bang Bang Shrimp

Prep 20 m
Cook 6 min
Ready In 26 m

  • 1 pound raw shrimp, peeled and deveined, tails removed (I used 31-40 count shrimp)
  • 1/2 cup mayo (Hellman’s is best)
  • 1/4 cup Thai Sweet Chili Sauce
  • 4-8 drops Sriracha Hot Sauce
  • 1 teaspoon peanut butter
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 1 cup corn starch
  • 3 eggs
  • 6 tablespoons canola or vegetable oil
  • 1/2 of a green onion, diced

In a large bowl, toss the shrimp with salt, black pepper, and garlic powder

Place corn starch in a shallow dish like a cake pan

In another cake pan, lightly whisk three eggs together to create an egg wash

Dredge each piece of shrimp in corn starch, then dip in the egg wash to coat

When all the shrimp have been coated in corn starch and dipped in egg, heat 6-8 tablespoons of oil in a large skillet on high heat

When the oil is nice and hot, CAREFULLY add the shrimp to the pan. You may need to cook the shrimp in two batches so that you don’t overcrowd the pan

The shrimp cook fast! When the bottoms of the shrimp are crispy, flip the shrimp so that the other side can cook. This should only take about 30 seconds-1 minute per side if the oil is nice and hot

Remove the cooked shrimp to a paper towel lined plate

In a small bowl, whisk together the Thai Sweet Chili Sauce, Sriracha Sauce, Mayo, Crushed Red Peppers and Peanut Butter

When the mixture is smooth, carefully toss the shrimp in it. You may not need all of the sauce, it just depends on how “saucy” you want the shrimp

To present it, place one large leaf of iceberg lettuce on a plate. Place the shrimp on top, then sprinkle chopped green onion on top

Salmon Fillets with Creamy Dill

Prep 5 m
Cook 40 m
Ready In 45 m

  • 1 1/2 cups mayonnaise
  • 1/2 cup prepared mustard
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon chopped fresh basil leaves
  • 1 1/2 pounds salmon fillets
  • 2 teaspoons dried dill, or to taste

Preheat oven to 375 degrees F

In a bowl, stir together mayonnaise and mustard. Stir in thyme, oregano, and basil

Place salmon fillets on a baking sheet, and spread with the mayonnaise mixture. Sprinkle with dill weed

Bake in preheated oven for 30 to 40 minutes, until the salmon is easily flaked with a fork

Roasted Chicken

Prep 10 m
Cook 1 h 15 m
Ready In 1 h 40 m

    • 1 (3 pound) whole chicken, giblets removed
    • salt and black pepper to taste
    • 1 tablespoon onion powder, or to taste
    • 1/2 cup margarine, divided
    • 1 stalk celery, leaves removed
    • Aluminum Foil

Preheat oven to 350 degrees F

Place chicken in a roasting pan, and season generously inside and out with salt and pepper

Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity

Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity

Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F

Remove from heat, and baste with melted margarine and drippings

Cover with aluminum foil, and allow to rest about 30 minutes before serving

Rice Chips

Prep 5 m
Cook 13 m
Ready In 18 m

  • 4 tsp BBQ flavor/ whatever powder flavor you want
  • 1 cup white rice flour
  • 1 cup brown rice flour
  • 1/4 cup olive oil
  • 1 1/3 cups water

Preheat oven to 400 degrees.

Spray olive oil spray on large cookie sheet.

Using a mixer, mix all dry ingredients. Slowly add oil. Once it is all clumpy, slowly add water.

Stop the mixer and scrape the sides and bottom making sure all ingredients is getting mixed.

Once it is all mixed, using a spoon, pour little puddles of the mix on the cookie tray in an alternating pattern making sure the puddles do not run into each other.

Dash some salt on the chips. Put tray (or trays) into oven

Bake 6 min. Flip chips (Do not take the pans out of the oven). Dash some salt on the chips

Spin the pan(s) 180 degrees around to ensure even baking

Bake 7 min if using two racks or bake 5 1/2 if using one rack

Makes 55 chips

Quiche

Prep 10 m
Cook 50 m
Ready In 1 h

  • 2 cups milk
  • 4 eggs
  • 3/4 cup biscuit baking mix
  • 1/4 cup butter, softened
  • 1 cup grated Parmesan cheese
  • 1 cup cubed cooked ham
  • 8 ounces shredded Cheddar cheese

Preheat oven to 375 degrees F (190 degrees C)

Lightly grease a 10-inch quiche dish

In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese

The batter will be lumpy. Stir in ham and Cheddar cheese. Pour into prepared quiche dish

Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown

Gluten Free Pasta

Prep 45 m
Cook 3 m
Ready In 48 m (double this for your first time)

    • 1/2 cup Gluten Free Brown Rice Flour
    • 1/2 cup Gluten Free White Rice Flour
    • 1/3 cup Bob’s Red Mill Gluten Free
    • Millet Flour (Or Gluten Free Sorghum Flour)
    • 2/3 cup Tapioca Flour
    • 1/4 cup Potato Starch
    • 1 tablespoon Xanthan Gum
    • 1 teaspoon Salt
    • Whisk together:
      • 3 large eggs
      • 2 tablespoons extra virgin olive oil

After mixing dry ingredients, SLOWLY add egg/olive oil mix into food processor while mixing.

SLOWLY add 2-4 tablespoons of water, 1 tablespoon at a time. Usually 2 will be enough. If you add too much water and the dough is very sticky, add a little bit more rice flour. If the dough is too dry, add a little bit more water. Mix in the food processor for about 1-2 Minutes until the dough is pliable and does not stick to your hands

Place the dough on the counter (you may need to add any flour to the counter)

Knead for about a minute. If you notice the dough “cracking”, then sprinkle more water until it becomes smooth

Divide the dough into 6 balls. Place on a kitchen cloth that has been moistened with water

Cover the dough balls so they won’t dry out and let rest 20-30 minutes

Take each ball separately, flatten and roll through pasta roller 5-6 times on the highest setting refolding the sheets in thirds each time to make a nice rectangular sheet. Make sure you cover up the other balls while you work on each one to avoid them drying out

Reduce roller size until it is at good size for the cutter. Run the sheet through the cutter and place pasta on drying rack or lightly floured cookie sheet

Bring 3 quarts of water to boil adding some olive oil to water

Add pasta to boiling water. Boil for 2 1/2 minutes for fettuccine and 1 1/2 minutes for spaghetti

Drain the pasta and drizzle with some extra virgin olive oil to reduce clumping

Hungarian Mushroom Soup

Prep 15 m
Cook 35 m
Ready In 50 m

  • 4 tablespoons unsalted butter
  • 2 cups chopped onions
  • 1 pound fresh mushrooms, sliced
  • 2 teaspoons dried dill weed
  • 1 tablespoon paprika
  • 1 tablespoon soy sauce
  • 2 cups chicken broth
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt ground black pepper to taste
  • 2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/2 cup sour cream

Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes

Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes

In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend

Cover and simmer for 15 more minutes, stirring occasionally

Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream

Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do NOT boil

Serve immediately