Garlic & Roasted Red Pepper Hummus

Ingredients:
3 Cans Garbanzo Beans – Drained & Rinsed
5 Cloves Garlic
½ tsp. Cumin
¼ cup Parsley – Use the stems as well as leaves
A few drops of Toasted Sesame Oil
1 tsp. Lemon Juice
½ cup Roasted Red Peppers
1 tsp. Salt
½ tsp Pepper
EVOO

Directions:
Place beans, garlic, parsley, peppers in food processor. Pulse until coarsely chopped. Add in cumin, sesame oil, lemon juice, salt, pepper. Turn on food processor and as it’s blending, slowly add in EVOO until a smooth blend. May be a little chunky for texture if you like. Adjust seasoning to taste. Serve with toasted pita chips or tortilla chips.

Zesty Sauteed Spinach

Ingredients:
½ Onion, finely chopped
2 tbsp garlic flavored EVOO
1 tbsp Butter
1 lb Spinach
3 Cloves garlic, finely chopped
¼ tsp Chili flakes
½ tsp Salt
¼ tsp Pepper
1 tsp Balsamic Vinegar

In a medium heat pan, add evoo, butter and then onion. Sautee onion a few minutes until softened, add garlic then about 1 minute later, add chili flakes. Sautee about 1 minute.

Add in spinach until wilted, constantly mixing in the pan. When almost fully wilted add salt and pepper. Sautee 1 more minute. Then add balsamic vinegar and stir. Remove from heat and ready to eat.

Lentil And Brown Rice Rolls

Ingredients
• Butter, for greasing the baking dish
• 6 large Swiss chard leaves (about 1 1/4 pounds)
• Salt, pepper
• Mozzarella Cheese, sliced

Filling:
• * 2 cups cooked short grain brown rice
• * 1 cup cooked lentils
• 1 packed cup baby arugula leaves, chopped
• ½ cup goat cheese, at room temperature
• ½ cup mozzarella cheese, diced
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt, plus extra for seasoning
• ½ teaspoon freshly ground black pepper, plus extra for seasoning
• 3 cloves garlic, minced
• One 26-ounce jar marinara or tomato-basil sauce
• 1/2 cup grated Parmesan (2 ounces)
• 2 tablespoons olive oil, or unsalted butter diced into 1/4-inch pieces

* I cook the brown rice and lentils in chicken stock w/ 1 smashed garlic clove in each, but you can use vegetable stock to make it a vegetarian meal. I also use homemade stocks and marinara but store bought is fine, just use low sodium.

Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish. Set aside.

Remove the thick stem from the center of each chard leaf. Cut each leaf in half lengthwise. Trim the ends from the leaves to make each leaf-half about 7 inches long and 5 inches wide. Bring a large pot of salted water to a boil over high heat. Add the chard leaves and cook for 45 seconds. Remove the leaves and rinse with cold water. Drain on paper towels and set aside.

For the filling: In a medium bowl, mix together the brown rice, arugula, goat cheese, mozzarella, lentils, olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and garlic. Season with additional salt and pepper.

Spoon 1/3 cup of the filling onto the end of each chard leaf and roll up like a jellyroll.

Spoon 1 cup marinara sauce on the bottom of the prepared pan. Arrange the rolls, seam-side down, in a single layer on top of the sauce. Spoon the remaining sauce on top and place a slice of mozzarella cheese on top of each roll, sprinkle with the Parmesan. Drizzle with olive oil or dot the top with butter, if using, and bake until the cheese begins to brown and the rolls are heated through, about 25 minutes. Cool for 5 minutes and serve.

Broccoli & Cheddar Soup w/ Jumbo Croutons

Ingredients:
2 Large heads of Broccoli
2 Celery Stalks – diced
2 Carrots – peeled and diced
1 Cup Crimini Mushrooms – diced
2 Med. Onions – diced
4 Cloves of Garlic – crushed
2 Sweet Potatoes – peeled and diced
2 Large White Potatoes – peeled and diced
1 ½ Cups White Wine
2 Cups Water
4 Cups Chicken Stock
2 Cups Half & Half Cream
2 Cups Cheddar Cheese – shredded
2 Tbsp Butter
Salt
Pepper
Garlic Infused Extra Virgin Olive Oil (EVOO)

Directions:
Heat Oven to 400 degrees. Largely chop broccoli and in a large bowl, coat with EVOO, salt and pepper. Mix well and then spread out onto a baking sheet. Roast about 45 minutes or until slightly browning. Set aside 2/3 of roasted broccoli and chop it.

In a large bowl add remaining 1/3 of broccoli, mushrooms, garlic, sweet potatoes and white potatoes.

In a large pot on medium / high heat add 2 tbsp of EVOO & butter. Add in celery, carrots and onions. Sautee about 10 minutes.

Add in the broccoli, mushrooms, garlic, and potatoes. Sautee another 10 minutes.

Add 1 tsp salt and ½ tsp pepper, stir. Add in 1 ½ cups white wine. Reduce heat to simmer and cover w/ lid cracked for 20 minutes or until almost all wine is reduced, stirring occasionally.

Add in 4 cups chicken stock (I make my own but if you buy it from a box make sure it’s low sodium). Simmer for about 20 minutes then add in 2 cups water. Simmer 1 hr covered with the lid slightly cracked.

Once all the vegetables are soft, blend in a blender or immersion mixer. Add back into the pot and add in the remaining 2/3 chopped broccoli. Simmer for about 10 minutes then add in Half & Half. Simmer another 10 minutes and then add in Cheddar Cheese.

Once cheese is melted, adjust seasonings with salt and pepper to taste. Simmer ½ hour. If the soup is too thick, thin out with a little more chicken stock.

Croutons:
Take a large baquette and either chop or break into about 1 inch chunks. In a large bowl w/ bread add in EVOO, salt, pepper and paprika. Mix well then spread out on a baking sheet. When you put the broccoli to roast, add in the croutons too. Bake the croutons for about ½ hour or until they are golden brown. Set aside to cool.

Ladle the soup into a bowl and add the croutons for garnish. Enjoy.

Chocolate Chip Banana Bread

Ingredients
2 cups all purpose flour
1 tsp baking soda
¼ tsp salt
½ cup butter – room temperature
¾ cup brown sugar
¼ tsp cinnamon
2 eggs, beaten
1 egg white, whipped but not stiff peaks
2 1/3 cups mashed overripe bananas
¼ cup bittersweet chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan

In a large bowl combine flour, baking soda, salt and cinnamon. In a separate bowl cream together butter and brown sugar. Stir in beaten eggs and bananas until well blended. Stir banana mixture into flour mixture, stir just to moisten. Fold in chocolate chips until mixed and then fold in whipped egg white. Pour batter into prepared pan.

Bake for 60-65 minutes or until a toothpick comes out clean from center of cake.

Banana Topping
Melt ½ cup butter, ½ cup brown sugar & 1 tsp vanilla on stove. Add in chopped bananas. Stir about 1 minute then serve over Choc. Chip Banana Bread.

*** There are a few tricks I do for this recipe that I won't reveal because they are secret but if you follow the recipe above you'll still have a delicious dessert.

Lima Bean Soup w/ Spicy Tempura Fried Leeks

Ingredients:
4 Cloves of Garlic – Chopped
2 Celery Stalks – Diced
2 Carrots – Diced
1 Large Red Onion – Diced
1 Small Russet Potato – Peeled & Finely Diced
2 20 oz bags of Lima Beans – thawed (use fresh if you can get them)
2 tbsp Butter
2 tbsp Extra Virgin Olive Oil (EVOO)
Salt
Pepper
Pinch of Red Pepper Flakes
1 tsp Cumin
1 ½ tsp Dijon Mustard
¼ cup White Wine
4 Cups Veggie Stock + 2 Cups Water

In a large pot, melt butter and 2 tbsp EVOO, sauté celery, carrots, onion, potato. Add 1 tbsp salt, 1 tsp pepper, red pepper flakes and cumin. After about 5 minutes add in garlic and Dijon mustard. Sautee another 5 minutes. Add in white wine and sauté another 5 minutes. Add in 1 ¼ bag of lima beans and veggie stock and water. Season with another tbsp of salt and 1 tsp pepper.

Bring to a boil and then simmer for 30 minutes or until the lima beans become soft.

Put soup through a food mill or if you don’t have a food mill then a blender and then strain. Add soup back into pot, taste to adjust any seasonings and then add in the remaining lima beans and cook on stove until whole lima beans are warmed through.

I topped my soup with spicy tempura friend leeks but garlic croutons would be a nice touch too or just serve as is.

Double Chocolate Fudge Chocolate Chip Espresso Brownies w/ a Ganache Frosting

Ingredients
2/3 cup + 2 tbsp. all purpose flour
1 cup sugar
½ cup unsweetened cocoa
½ cup bittersweet chocolate – melted
¼ cup butter –melted
2 tbsp coffee (I use leftover from my morning coffee)
1 ½ tbsp espresso granules
1 tsp vanilla extract
½ tsp baking powder
1 large egg
1 large egg white – whipped but just shy of stiff peaks
¼ cup milk chocolate chips
¼ tsp course sea salt
¼ cup hot fudge topping

Ganache Frosting:
4 oz. chocolate (mix bittersweet & milk chocolate)
1 pat of butter
2 tbsp cream

Over double boiler mix ingredients until melted.

Preheat oven to 350 degrees

Coat bottom of 8 inch square baking dish with butter, then line with parchment paper with enough paper to go up and over the sides to pull out on all 4 sides as handles.

In a large mixing bowl combine sugar, unsweetened cocoa, butter, coffee, espresso, vanilla, baking powder and 1 egg. Mix until blended. Add in melted chocolate and sift in 2/3 cup flour. Mix well. Gently fold in the beaten egg white. In a small bowl add the chocolate chips and 2 tbsp flour. Shake until coated and then sift out flour. Add all but a few of the choc. chips into the batter.

Pour ½ of the batter into the baking dish and spread out evenly. Add in hot fudge topping and spread evenly. Add in remaining batter and top w/ remaining choc. chips.

Bake for 35 minutes until a toothpick comes out cleanly. Let cool about 10 minutes before frosting w/ the ganache. Sprinkle top w/ coarse sea salt. Let cool completely and ganache has somewhat hardened. Brownies will be VERY gooey and a VERY messy. Perfect for an ice cream topping or to eat with a spoon.

Spicy Roasted Corn Soup

Ingredients:
8 Ears of Corn
2 Tomatoes cut in half
2 Carrots, diced
2 Celery Stalks, diced
1 Red Onion, quartered
4 Cloves of Garlic
3 Jalapenos (I like it pretty spicy so I used 3, use 2 for more subtle spice)
6 cups vegetable stock
1 Scallion chopped
Butter
½ pint cream
1 tsp Cumin
Salt
Pepper
Extra Virgin Olive Oil

Directions:

Take 7 of the ears of corn and place them in tin foil w/ extra virgin olive oil, butter, salt and pepper. Wrap up tightly and place on baking tray in 400 degree oven for 1 hour. Coat the jalapenos in extra virgin olive oil and place on the tray with the corn and roast for 40 minutes, flipping them over after 20 minutes.

In a baking dish place the tomatoes, carrots, onion and garlic (unpeeled). Mix with salt, pepper, olive oil. Place in 400 degree oven for 50 minutes, stirring occasionally.

Once cooked, shave down 6 ears of corn and put in a large sauce pot with the other roasted vegetables. Shave down the 7th & 8th ear of corn and set aside separately.

In the pot with the veggies, pour in 6 cups of hot vegetable stock. Simmer for 40 minutes.

After 40 minutes pour soup through a food mill. If you don’t have a food mill you can use a blender or a food processor or an emersion blender, but then just use a fine strainer and return to the pot and back on the stove.

Add the remaining roasted corn that you shaved and reserved, ½ pint of cream (I used ½ and ½), ½ teaspoon salt (or to taste) and 1 teaspoon of Cumin. Simmer 10 minutes.

Garnish with the remaining 8th ear of raw corn and scallion.

Coconut Cream Pound Cake

Ingredients:
2 cups white sugar
1 cup butter – room temperature
5 eggs – room temperature
2 cups all purpose flour
1 ½ tsp baking powder
½ cup coconut milk
4 oz. cream cheese - softened

Frosting:
1/2 cup coconut milk
1/2 cup water
1 cup confectioners sugar

Preheat oven to 350 degrees and butter and flour a loaf pan. The traditional recipes that I got the inspiration from used a 10 inch tube pan but I didn’t have one so my cooking time was a little off and I had to wing it.

In a large bowl, cream together the sugar, cream cheese and butter. Whip it till it’s light but not over beaten. Add in the eggs 1 at a time, fully incorporating the egg before you add the next. Add in coconut milk and blend till light and creamy.

In a separate bowl sift together the flour and baking powder.

Add the flour in 3rds to the creamed mixture, fully incorporating the flour before adding the next 3rd. Pour into the prepared baking pan. *Fill to the rim but you might have a little extra left over.

Here’s where it gets tricky. Because I changed the baking pan to a loaf pan and ovens vary in temperatures, here’s what you do: Bake for about 50 minutes.  I saw the middle still hadn’t set so I kept increasing the time in 5 minute increments. All in all I baked it for almost an hour. Keep checking till you can insert a wooden skewer in the center and it comes out clean.

For the icing, combine coconut milk, water and confectioners sugar in a sauce pan. Whisk and bring to a boil. Reduce heat to a simmer and occasionally whisk until it turns into a syrup like consistency. You may have to add a little more water or sugar depending.

Once cake is out of the oven, flip out of the pan and place on a cooking rack. After about 10 minutes when the cake is not hot, but still warm, take a pastry brush and basically baste the cake (top and sides) and continue to let cool. You will have icing left over but that’s ok. You can drizzle it over slices or use it in the whip cream like I did:

Take an 8oz container of whipping cream and beat till (almost) stiff peaks in a chilled glass bowl. Just before you fully beat it, add in a little of the icing mixture. I added in about 2 tbsp. Then finish whipping until stiff peaks.

Slice the cake, top with whipped cream and maybe some strawberries like I did and enjoy.

Spicy Toasted Chick Peas

2 cans chick peas - drained and rinsed
1 tsp salt
1 tsp fresh rosemary – finely chopped
1 tsp cumin
1 tsp cayenne pepper
½ tsp onion powder
½ tsp garlic powder
4 tbsp extra virgin olive oil

Toss in a bowl and spread out on a cookie sheet in a single layer. Cook in a 400 degree oven for 30 minutes, stirring about every 10 minutes. When finished they should almost resemble the texture of a peanut.

Perfect little snack, full of protein, similar to peanuts. Also, play around with the ingredients and spices to mix it up a bit.

Split Pea W/Ham Soup W/Garlic Croutons

Approx measurements

4 Carrots – small dice
4 Celery stalks – small dice
2 Medium Onions – small dice
4 Garlic cloves, minced
2 Cups split peas (1 bag)
1 Bay Leaf
Extra Virgin Olive Oil (EVOO)
Butter
Salt
Pepper
Ham Hock (optional)
2 Cups Ham – Diced or Sliced
6 Cups Turkey or Chicken Stock
2 Cups Water
1 tbsp Mint Leaves – finely chopped

Directions:

Sautee carrots, celery, onions, 1 tbsp. each of salt and pepper, 1 tbsp of EVOO and 2 tbsp of butter, about 8 – 10 minutes over med-high heat. After about 3 minutes add in minced garlic.

Remove mixture from pot and set aside. In same pot add in ham with about 1 tbsp of EVOO. Cook over heat just enough to brown the ham a bit. Remove ham from pot.

In a large pot add in the veggies, ham hock (optional) and bay leaf. Cover with about 6 cups of turkey or chicken stock (I make my own stock but store bought is ok, just look for low sodium, but turkey stock works best here) and 2 cups water.

Simmer 2 hours with a lid ½ covering the pot. Remove ham hock if used and bay leaf. Add in split peas. Simmer another ½ hour.

Blend mixture in a food processor or blender (in batches) or with an immersion blender. You’re looking for a smooth texture but not silky. Ok to have a little texture to it.

Put back in pot, add in ham and mint. Simmer about 10-15 minutes.

Top with giant garlic croutons and serve. *Croutons: Slice a store bought baguette in ½, drizzle with EVOO. Toast in oven until golden brown. Take a peeled raw clove of garlic and rub on baguette. Largely dice up baguette, place back in oven for about another 5 minutes to toast the other sides. Place on top of soup and enjoy.

Pickled Red Onion Jam

2 med - large red onions, sliced
1 large clove of garlic, chopped finely
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
1/2 cup apple juice
1/2 cup chicken stock
2 heaping tbsp of brown sugar
1/2 tsp. fresh thyme
pinch of salt & pepper

Stir everything in a sauce pan on high till boiling. Reduce to simmer for about an hour stirring occasionally until liquid is evaporated and onions are caramelized.

Marinaded Grilled Chicken, Roast Corn & Cole Slaw

Cole Slaw

** All measurements and seasoning's are approx.

1 head of cabbage shredded - Green or Purple or mixed.

1 carrot shredded

½ onion sliced thin

½ of a ¼ cup (is that an 1/8th?) of bread & butter pickle juice

½ of a ¼ cup (is that an 1/8th?) of red wine vinegar

½ of a ¼ cup (is that an 1/8th?) of extra virgin olive oil

1 ½ tablespoons dijon mustard

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon onion powder

¼ teaspoon garlic powder

Use a food processor to shred your cabbage or slice it thinly by hand. Same with carrot. Add onion.

Mix together in large bowl.

In small bowl combine pickle juice, vinegar, evoo, mustard, salt, pepper, onion powder and garlic powder. Wish till combined.

Pour over cabbage and mix thoroughly.

Let sit at least 1/2 hour before serving.

Marinated Grilled Chicken

** All measurements and seasoning’s are approx

4 boneless, skinless chicken breasts

¼ cup Bread & Butter pickle juice

¼ cup White Wine

1 teaspoon salt

1 teaspoon pepper

1 teaspoon crushed garlic

Season chicken breasts w/ salt & pepper. In large zip lock bag combine pickle juice, white wine and garlic. Mix. Add chicken breasts to bag and massage the marinate into the chicken making sure everything is coated. Seal the bag making sure to get all the air out. Put on plate to avoid any spilling and place in the fridge for ½ to 1 hour, turning every so often.

Shake off any excess marinade and place chicken on grill. Don’t move chicken. Leave on grill about 3-4 minutes, then lift up chicken. If it doesn’t stick to the grill then turn it ¼ turn on the grill to get the criss cross grill marks. Leave on grill about a minute or so. Flip chicken and repeat. Depending on thickness of chicken, time may vary. I like to then put them in a sealed container to continue w/ the carry over cooking in case it’s not fully cooked through while it rests but also retaining it’s moisture.

Roasted Corn on the Cob

4 ears of corn

Butter

Extra Virgin Olive Oil

Salt

Pepper

Garlic Powder

White Wine

You can wrap each ear of corn individually in aluminum foil or do 2 per package. Rub corn w/ butter. You don’t want to coat it, just get the butter on there for flavor. Sprinkle salt, pepper and garlic powder on corn and drizzle EVOO over corn. Roll the corn around to coat it with everything. Just before you fully close the corn in the foil, splash it with a bit of white wine. Seal corn firmly.

Place corn in a 350 degree oven for 1 hour or so. Corn can be eaten raw so this is just a matter of cooking it till you want. You can raise the temp of the oven to 400 and cook for 45 minutes if you’d like.

Grilled Steak Bruschetta

This is a very versatile recipe as you can change up many of the ingredients/measurements.

1 loaf Italian or French Baguette
5 cloves garlic – 1 whole, 4 minced
1 bunch basil – thinly sliced
½ red onion finely diced
½ cup Crimini mushrooms – chopped
2 cups fresh (or canned) chopped tomatoes
Mozzarella cheese
4 tablespoons Extra Virgin Olive Oil (EVOO)
4 tablespoons Balsamic Vinegar
1 tsp. sugar
1 tsp. Salt
1 tsp. Pepper
Grilled steak – thinly sliced


In medium bowl combine minced garlic, ¾ of the basil, onion, mushrooms, tomatoes, EVOO, Balsamic vinegar, sugar, salt, pepper. Stir to incorporate ingredients and set aside to marinate.

Slide Mozzarella cheese. Slice bread on angle to give a larger service area. Drizzle bread with EVOO. Grill bread until golden brown. Rub remaining whole garlic clove on grilled bread, grating the garlic into the bread.

Layer bread with steak. Spoon tomato mixture over steak. Place slice of cheese (cut to fit bread) on top. Bake in 500 degree oven until cheese is melted and bubbling and browned on top. Sprinkle lightly with salt and add remaining sliced basil as garnish.

Turkey & Italian Pork Sausage Lasagna w/ Mozzarella, Provolone, Asiago, Romano, Parmasean & Ricotta Cheese. Home made sauce and parmasean garlic bread

Ingredients:

Sauce:

2 Carrots

2 Celery Stalks

1 Peppers (red or green)

½ Large Onion

2 Zucchini

4 Cloves of Garlic

1 tsp. Thyme

1 Bunch Basil

2 cans crushed tomatoes or 2 jars of your favorite sauce

Extra Virgin Olive Oil (EVOO)

Salt

Pepper

2 tbs. Sugar

Meat:

1 package or tube of Italian Pork Sausage

1 package of Ground Turkey (ground Beef is optional)

4 Cloves of Garlic – Finely chopped

½ Onion – Finely diced

1 Cup Mushrooms - Sliced

1 Bunch Basil

Salt

Pepper

2 Pats Butter

1 box uncooked lasagna

16 oz. Ricotta Cheese

Parmesan Cheese – Shredded/Grated

Mozzarella Cheese - Shredded

Asiago Cheese - Shredded

Provolone Cheese - Shredded

Romano Cheese - Shredded

* Easier to buy multi shredded cheeses and mix together in large bowl. They usually come in 8 oz packages.

Butter

1 Egg

2 Tbs. Sugar

Salt

Pepper

In a food processor put carrots, celery, peppers, onion, zucchini, garlic, thyme. Pulse until grinded into a pulp. In the bottom of a large sauce pan on high, coat the bottom of the pan with EVOO. Add mixture from food processor. Constantly stirring. Season with salt and pepper. After about 2 minutes reduce heat to medium high and stir occasionally. Looking for mixture to cook about 10-15 minutes total and start to break down. Once broken down add tomato sauce and 2 table spoons of sugar. Add more salt and pepper to season. You need to season every layer. Simmer, stirring occasionally for 30-45 minutes. Add a handful of basil chopped or un-chopped to the sauce and stir in until wilted. Set sauce aside.

In a large heated (on high) skillet add 1 teaspoon of EVOO and 2 pats of butter. Add in onion and mushrooms. Sautee until mushrooms and onions start to caramelize. Add in garlic. Salt and Pepper to taste. Add in Italian Pork Sausage and Ground Turkey. Keep breaking up the meat and stirring. Salt and Pepper to taste. Brown meat and stir in ½ bunch of finely chopped basil at the end. Drain oil from meat. Set meat aside.

In medium bowl stir in Ricotta Cheese, 1 egg (beat egg separately), 2 tbs. sugar and salt and pepper. Combine well and set aside.

After boiling a box of lasagna noodles in salted water (box may say to cook 13-15 minutes but undercook to about 10-12 minutes because they will continue to cook in oven), drain noodles and lay on flat surface. Pat dry if needed.

Butter the bottom and sides of a large casserole dish. Spoon some of the sauce and lightly coat the bottom of the dish. Layer the noodles slightly overlapping on the bottom of the dish. Spread a layer of the Ricotta Cheese then a layer of the meat then a layer of sauce then sprinkle the cheese. Repeat layers until top of casserole dish end w/ noodles. Sprinkle a generous layer of cheese on top of noodles. Drop pats of butter (about ¼ of a pat of butter each time) across the top of the lasagna.

Bake uncovered for 45 minutes – 1 hour at 375 degrees until top is golden brown and bubbling.

Split a large loaf of Italian Bread or French Baguette in half or cut off individual large slices. Drizzle with EVOO. Toast in oven until golden brown. Brush bread with 1 clove of fresh garlic. The garlic’s oils will grate into the toasted bread. Sprinkle with Parmesan Cheese. Pop back in oven for about 2 minutes to let the cheese melt into bread.

Depending on the size of the casserole dishes this will probably make 2 family size lasagna’s which is a perfect way to make dinner and at the same time have a whole other lasagna to pop in the freezer for another night w/o having to double up on the work.