Aug 27

Glazed Sweet Potatoes

This is a different take on glazed sweet potatoes whether they are for the upcoming holidays or your everyday meal. Rum extract can be used in place of the dark rum or bourbon. After the sweet potatoes are cooked and cooled this dish comes together very quickly, so if you are short on time in the evening a tip would be to precook the potatoes at an earlier time. Enjoy!

Glazed Sweet Potatoes
2 lb. sweet potatoes, unpeeled
1/2 C. fresh orange juice
1/4 C. butter
1/4 C. firmly packed light
brown sugar
1/4 C. honey
2 Tbsp. dark rum or bourbon
1/2 tsp. ground ginger
1 Tbsp. butter
Sea Salt

Preheat oven to 425 degrees. Pierce potatoes several times with a fork. Bake 25 to 35 minutes or until just tender. Cool completely (about 30 minutes).

Meanwhile, bring orange juice and next 5 ingredients to a simmer in a small saucepan over medium-low heat. Simmer, stirring often, 5 minutes or until thickened. Remove from heat.

Peel sweet potatoes, and cut crosswise into 1-1/2 inch pieces.

Melt 1 Tbsp. butter in a 10-inch cast-iron skillet; cook over medium heat 1 minute or until butter begins to brown. Carefully add sweet potatoes, cut sides down, and cook 5 minutes. Do not stir.

Pour orange juice mixture over potatoes, and cook 10 minutes or until glaze is slightly thickened. Transfer potatoes, seared sides up, to a serving platter; pour glaze over potatoes, and sprinkle with salt.

Aug 15

Grilled Mahi with Avocado and Corn Salsa

It is hot everywhere! For some school is already back in session. Both of these are great reasons for a quick and easy meal that will fit into anyone’s weekday schedule. Mahi seasoned with cumin and chili powder, grilled, and served with a delicious corn salsa that is fresh and bursting with flavor. If you don’t have fresh corn, I have used frozen and it works great also. Enjoy!

Grilled Mahi with Avocado and Corn Salsa
4 Mahi Mahi Fillets
2 Tbsp. olive oil
2 tsp. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper

For Salsa:
2 fresh ears of corn, shucked and removed from the cob
1 Poblano pepper, seeded and chopped
1 firm, rip avocado, cubed
1/3 C. chopped purple onion
1 Tbsp. sugar
1 Tbsp. vinegar
1/2 tsp. salt
1/4 tsp. pepper

For the Salsa: Combine all ingredients in a large bowl. Chill while fish is grilling.

For Mahi: Heat grill to medium high. In a small dish, combine olive oil, cumin, chili powder, salt and pepper. Brush on to uncooked Mahi fillets.

Grill about 4 minutes on each side (depending on thickness of the fillet), until cooked through and fish flakes easily. Serve with Salsa.

Aug 08

Cuban Pork

Guillermo Pernot, a James Beard Award-winning chef, developed this Cuban pork dish to embrace his wife’s native cuisine. Pork takes center stage at nearly every special occasion in Cuba. The pork for this dish is marinated in citrus and spices, then slow-roasted until falling-apart tender and served with a garlicky Sour Orange Mojo sauce. I have found that we do not need the entire recipe for the mojo sauce so I only make half. This is going to be another one of your favorites! Enjoy!

Cuban Pork

3-lbs. boneless pork shoulder, tied
4 Tbsp. kosher salt
1 Tbsp. black pepper
Juice of 6 fresh limes
2 C. orange juice concentrate
1 C. olive oil
1 quart water
1 Tbsp. ground cumin
2 bay leaves
3 garlic cloves, minced
1 Tbsp. dried oregano

Make 3-inch slits over entire surface of the meat, and rub generously with salt and pepper. Mix remainder of ingredients in a deep, heavy-bottomed roasting pan. Add pork and enough water to bring liquid halfway up the sides of the meat. Marinate for 4 hours or up to 3 days.

Preheat oven to 325 degrees. Cover pan and roast the pork in the marinade, for 4 hours. Uncover and continue cooking for another 30 minutes. Remove meat from pan and allow to cool. Cut into large chunks and serve with Sour Orange Mojo (recipe below).

Serves: 4

Sour Orange Mojo:
1 C. olive oil
10 garlic cloves, minced
1/2 onion, minced
juice of 1 large orange
juice of 8 limes
1/2 tsp. oregano
2 tsp. ground cumin
1 tsp. salt
1 tsp. pepper
1/4 C. chopped fresh parsley

Heat 2 tbsp. olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring constantly, until golden brown, 2 to 3 minutes. Stir in juices, oregano, cumin, salt, pepper, and 2/3 cup water, and bring to a rolling boil. Remove from heat, add remaining oil, and let cool. Stir in parsley and serve.

Jul 24

Coconut Pecan Chocolate Chip Granola

If you love coconut and chocolate you are going to love this granola. I find it hard to stop munching on it. Crunchy oats, toasted coconut and pecans and chocolate chips with a coating of coconut oil and honey. Yum! So simple, quick and delicious. Enjoy!

Coconut Pecan Chocolate Chip Granola

1/4 C. coconut oil
1/4 C. plus 2 Tbsp. honey
2 C. old-fashioned oats
1/2 C. shredded coconut
1/2 C. pecans, chopped
1/2 C. semi-sweet chocolate chips

Preheat oven to 300 degrees. Add coconut oil and honey to a microwave safe bowl. Place in the microwave for 15 to 30 seconds to slightly melt the coconut oil and honey. Add the melted coconut oil and honey to a large bowl with the oats, coconut and pecans. Toss to coat.

Place on a baking sheet sprayed with cooking spray. Bake for 30 minutes or until golden brown and allow the granola to cool. The granola will get crunchier as it cools.

Toss cooled granola with the chocolate chips. Store in an airtight container at room temperature for up to a week or freeze for up to 2 months.

Taken from chefsavvy.com

Jul 18

Dijon Chicken and Pasta

This dish is both quick and easy for either a weekday meal or an impressive dinner party. A creamy sauce seasoned with garlic, white wine and Dijon mustard over chicken and pasta will have your family and friends wanting more. This is also a great dish to use spiralized veggies instead of pasta for those cutting carbs. Enjoy!

Dijon Chicken and Pasta
3/4-lb pasta, cooked
4 boneless skinless chicken breasts
1 C. sliced crimini mushrooms (or mushroom of choice)
3 Tbsp. olive oil
Salt and pepper
4 cloves minced garlic
4-oz. white wine (or chicken stock)
2 C. whipping cream
3 Tbsp. Dijon mustard
Salt and pepper

Heat olive oil in a large frying pan over medium low heat. Season chicken breast with salt and pepper and add to the frying pan cooking until the juices run clear.

Remove chicken from pan and hold in a warm oven. Add the minced garlic to the pan cooking for a minute or less-do not burn. Add the white wine to the pan simmering until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to taste.

Simmer until sauce thickens enough to coat a metal spoon. Return chicken to the sauce, add the mushrooms and simmer for an additional 2 minutes. Serve over cooked pasta.

Jul 10

Baked Spaghetti Squash Boats with Grilled Chicken

Okay, I had never tried spaghetti squash before having this dish since I am not big on squash period. I was surprised that my husband and I both liked it. This is a very simple dish to prepare even if you make your own marinara sauce like I did. If you only have chicken breast instead of cutlets just pound them down to the same size. Simple and delicious! Enjoy!

Baked Spaghetti Squash Boats with Grilled Chicken
2 medium or 1 large spaghetti squash
salt, pepper to taste
4 thin chicken cutlets
garlic powder & oregano
2 C. warm marinara sauce
1/2 C. shredded mozzarella
1/2 C. fresh grated Parmesan

Preheat oven to 350 degrees. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper. Roast about an hour or until the skin gives easily under pressure and the inside is tender.

Meanwhile, while the squash is roasting, season chicken cutlets with salt, pepper, garlic powder and oregano. Grill chicken over medium-high heat, about 3-5 minutes.

Remove the spaghetti squash from the oven and carefully fluff the spaghetti-like strands on each half with a fork, leaving the squash in the shell. Season with salt and pepper, then spoon about 1/4 cup marinara in each boat.

Slice the chicken on the diagonal and place each piece on top of each squash half. Top the chicken with 1/4 cup each of remaining marinara sauce, then top with cheese and place back into the hot oven and cook until the cheese is melted and the sauce is hot, about 12 minutes.

Jun 16

Ricotta Meatballs

This beautiful idea for a tender, moist meatball comes from celebrity chef Fabio Viviani. Ricotta cheese is added to these meatballs as a foolproof way of avoiding a dry meatball. Cooking the onion and garlic before hand will caramelize the sugars in the onion and mellow the garlic flavor. The olive oil brushed on before baking prevents moisture from escaping from the meatballs so they stay juicy and tender. Enjoy!

Ricotta Meatballs
1 medium yellow onion, diced
2 Tbsp. minced garlic
1-1/2 Tbsp. olive oil
1 egg, lightly beaten
1-1/4 lb. ground beef
1/2 C. freshly grated Parmesan cheese
8-oz. whole milk ricotta cheese
1/2 C. panko bread crumbs
1/4 C. fresh parsley, chopped
1/4 C. fresh basil, chopped
Marinara sauce

Preheat oven to 350 degrees. Prepare a baking pan with cooking spray or use parchment.

In a medium skillet cook onion and garlic in 1/2 Tbsp. of the olive oil 8 minutes or until translucent. Let cool. Meanwhile, in a large bowl combine egg, ground beef, Parmesan, ricotta, panko, parsley, basil, 1/4 tsp. salt, and 1/8 tsp. pepper. Add onion mixture. Using your hands, mix to combine. Shape into 2-in balls. Place on prepared pan.

Brush or drizzle remaining 1 Tbsp. olive oil on meatballs. Bake 22-25 minutes or until just cook through (165 degrees). Meanwhile, in a saucepan bring marinara sauce to boiling. Add meatballs; coat with sauce. Simmer 5 minutes.

Yields: 24-28 meatballs

Jun 12

Apple Cinnamon Oatmeal

Start your morning with a delicious bowl of warm oatmeal with chunks of apple, crunchy walnuts, and flavored with honey and cinnamon. Forget about those packets of oatmeal that have additives your body doesn’t need and take just a few minutes to prepare a bowl of oatmeal with fresh ingredients. It is so worth it! If you don’t care for milk in your oatmeal you can substitute with water. Enjoy!

Apple Cinnamon Oatmeal
1/2 Tbsp. unsalted butter
1 medium crisp apple, about 1-1/2 cups diced
pinch of salt
2 C. milk
1 C. old fashioned oats
1/2 C. chopped walnuts
1 tsp. cinnamon
3 Tbsp. honey, plus a little more to drizzle on top
extra milk if desired

In a medium saucepan, melt the butter over medium high heat. Add 1 cup of the apples, sprinkle in the salt and cook for 2-3 minutes until they are softened.

Pour in the milk, and when it starts to get hot add the oats and reduce the heat a little. Cook, stirring occasionally for about 3 more minutes.

Add the walnuts, cinnamon, and honey.

Continue cooking until most of the liquid is absorbed. Divide between bowls, sprinkle each with the remaining apples, drizzle with a little more honey, and splash with milk if desired.

May 16

Seasoned Salt

Looking through my spice cabinet for seasoned salt I found an old bottle and decided to look at the ingredient list. Surprise, not all of the ingredients were spices, some where chemicals. Well, that was easy to fix. Tossed out that bottle and found a great combo of spices that were already in my cabinet to make my own seasoned salt. So simple, and better for you. Enjoy!

Seasoned Salt

1/4 C sea salt
4 tsp. ground black pepper
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground red pepper

Stir all ingredients in an airtight container, seal, and shake to combine.

Apr 28

Black Bean Queso Dip

Everyone will love this cheesy black bean queso dip! The pepper jack cheese provides a nice pop to the dip without too much heat, but you could easily use Monterey jack or another creamy cheese of your choice. Quick and simple even for a last-minute appetizer. As a warning, you will find this difficult to stop eating! Enjoy!

Black Bean Queso Dip
3/4 C. tomatillo salsa verde
15-oz. refried black beans
8-oz. cream cheese, softened
1/4 tsp. cayenne pepper
8-oz. pepper jack cheese, freshly grated, plus a few extra
ounces for topping
1-oz. grated mozzarella, for topping
1/4 tsp. red pepper flakes for topping
1/4 tsp. dried parsley for topping
tortilla chips and veggies for dipping

Pre-heat oven to 350 degrees. Combine your beans and green salsa in a well-seasoned cast iron skillet on medium heat, stirring frequently.

Add softened cream cheese, and cayenne pepper, and mix thoroughly. Once the beans are hot and the cream cheese has fully melted, slowly add freshly grated pepper jack cheese, stirring constantly to incorporate. Taste and if needed season with salt.

Top with extra pepper jack, grated mozzarella cheese, parsley and red pepper flakes, and bake at 350 degrees for 10-15 minutes or until hot and bubbly. To make the cheese bubbly and golden, switch your oven to broil on high for just a minute or so.

Leftovers can be stored for up to 4 days in a covered bowl in the refrigerator and reheated in the oven or microwave.