3 medium zucchinis
3 tbsp lime juice
2 tbsp rice vinegar
1 12 tsp honey
2 skin on salmon fillets
1 firm ripe mango peeled and cu into thin stripes
1 medium cucumber, peeled into ribbons
4 scallions chopped
3 tbsp toasted sesame seeds
In a small bowl whisk together the sesame oil, conaola oil, lime zest , lime juice, vinegar, honey and 1tsp salt.
Season salmon with salt and pepper. Place salmon skin side up on baking sheet and broil in oven until the salmon 6 minutes. Leave broiler on but place on low broil. Let salmon oil and then peel kin off and arrange it on a backing sheet. Broil the salmon skins until crisped and browned. 2-3 minuets. Add noodles to a skillet and drizzle with a little olive oil. Sauce until they start to soften. Then in a large bowl add spiraled noodles mango, cucumbers, scallions, Chile, and dressing and toss gently. Place salmon on top with skin crackles. Sprinkle with sesame seeds and enjoy!
1 lb ground beef
8 oz shells medium
1 yellow onion
4 garlic cloves
1 cup beef stock
1 15oz marinara saue
3/4 cup heavy cream
1/4 cup sour cream
2 tbsp flour
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 tsp paprika
First cook pasta as directed. Then in sauce pan brown beef and drain and set aside. In pan add in diced onion and minced garlic. Add in 2 tbsp olive oil and saute until onions and garlic are soft and fragrant. Then add in the flour and make a rue. Slowly add in the beef stock, heavy cream and marinara sauce. Add in seasoning and bring to a boil. Boil until sauce thickens. About 7 minutes. Then add in the meat, shells and cheese. Mix and then add sour cream. Serve hot with a side salad! Enjoy
2 medium spagetti squash
1 small head of kale chopped stems thick stem removed
1/2 cup sun-dried tomatoes drained
1/2 cup chopped walnuts
2 garlic bulbs
For the squash cut in half lengthwise, drizzle with a little olive oil and sprinkle with salt and place on a sheet pan facedown with a little water underneath to help steam. For the garlic chop the tops off buns and then drizzle with olive oil and sprinkle with salt. Wrap in foil and place in oven with squash. Bake at 400 degrees for 45 minutes. Check to make sure it is soft and the garlic is brown and carmalized. Let cook so you can handle. Using a fork in a large bowl place squash and began to shredded the squash into bowl. Peel the garlic cloves and give them a good smash and chop. Then add into bowl with squash. Heat olive oil in a large skillet over medium heat and add chopped kale. Cover and cook until kale is wilted about 3 minutes. Add the sun dried tomatoes and walnuts to bowl with squash. Once kale is done add and then mix. Drizzle a small amount of lemon juice over top along with salt and pepper. Then Enjoy!
(Freeze half the meatballs and sauce and reheat for a later date)
Place everything into a large bowl and mix well. Very well so that everything is one color.
Line a baking sheet with foil and turn oven to broil setting.
Roll meat into 2 inch balls and place onto pan.
Brown in oven for 3-4 minutes on each side until they are firm and dont fall apart when rolled.
Get water boiling for noodles or if doing zoodles “zoodle” them up!
Dice onions, mince garlic and chop parsley.
In a sauté pan add butter and add onions. On medium heat stir until they began to soften then add minced garlic and sauté a few minutes more. Then add wine, chicken stock and clams. Squeeze 1/2 lemon into sauce and bring to a boil. Then add parsley and red peppers. Let boil until it begins to reduce. About 5-7 minutes. Add in 1/4 cup fresh Parmesan cheese.
Cook and drain pasta and place into serving dish. Pour sauce all over top of noodles or zoodles. Garnish with fresh parsley, lemon wedges, fresh Parmesan and red peppers! Serve with crusty garlic bread to sip up all the yummy leftover sauce and side salad!
First cook noodles, drain and set aside in a serving bowl.
In sauté pan drizzle with olive oil then drop in sliced cooked chicken. Add 1 tbsp oregano and 1 tsp basil and garlic salt and mix well. Heat chicken until starting to brown then remove and place into serving bowl.
For sauce: in pan used for chicken, drizzle with olive oil and add 2 tbsp butter, sauté onions and garlic until translucent. Then pour in crushed tomatoes, and diced tomatoes, Add in 1 tsp basil and 1 tsp oregano, 1 tbsp crushed red pepper and salt to taste. Bring to a boil then add in heavy cream and mix turn off heat and stir for another minute or so. Pour sauce over noddles. Top with fresh chopped parsley and fresh grated Parmesan cheese. (If you like a little heat serve with crushed red peppers)
That’s it serve with cooked chicken, garlic bread and side salad! Enjoy!
Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!
Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗
Check out my roasted hummus garlic recipe.
Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊
(If you have roasted red peppers chop and add these, these add extra flavor of yummy but aren’t needed)
In a pan brim water to boil and cook noodles. If you haven’t cooked chicken cook through and then slice.
In a sauté pan add minced garlic and olive oil and sauté. Add in cherry tomatoes and heat until they began to burst (make sure on medium heat so you don’t burn your garlic and tomatoes) when they began to split add in 1 tbsp flour and make a rue. Then pour in 2 cups chicken stock and bring to a boil. Add in seasoning basil & oregano. Then add in heavy cream and bring to a boil. Drop in slices chicken and let boil a few minutes in sauce to pick up flavors of sauce. Add 1 cup mozzarella cheese and Walt & pepper to taste. Pour over cooked pasta and top with fresh basil, red peppers and Parmesan cheese! Serve with side salad & crusty bread! Enjoy!
First you need to thaw your shrimp and set aside. I cooked my risotto in my pressure cooker this time and it turns out great. So first chop and mince all veggies. Then in pot add diced squash, chopped kale, chicken or veggie stock, and rice. Sprinkle with salt and pepper to taste. In a skillet add olive oil to bottom of pan and add half the chopped onion and half the garlic and began to sauté until tender. Then add to pot also! Then place lid on pressure cooker and set time for 22 minutes. While that is cooking, in same sauté pan add a little more olive oil and 2 tbsp butter. Add in remaining onions and garlic and began to sauté. Then pour in shrimp and sprinkle with salt, pepper, paprika, oregano and basil. (I like a little heat so I sprinkled in cayenne pepper also) mix well, pour in wine and cook shrimp until all is pink and cooked through, about 3-5 minutes. That’s is the shrimp is done!
To assemble in a large bowl pour risotto on bottom layer then add shrimp to top. Sprinkle with fresh chopped parsley and place a few lemon slices on side of bowl for serving. I served green beans with his dish so just simple cut ends of beans off, steam for a few minutes in pan and add a little butter and Parmesan cheese! Enjoy!!!