Marinated Grilled Greek Chicken

Simple yet delicious. Make the marinade with any amount of what you like more, and grill the chicken off to make a delicious bite size meal that can be served with any side.

Ingredients:
              Yogurt
              Feta Cheese
              Lemon Zest
              Lemon Juice
              Fresh Garlic
              Oregano
              Olive Oil
              Salt
              Pepper
              Chicken Breast, diced
              Skewers-soaked in water for 10 minutes
              *Preheat oven to 350

1. Mix together all the ingredients with amounts of your liking

2. Let chicken marinade for 20 minutes

3. Skewer the chicken pieces and place on parchment line sheet pans

4. Bake for 10 minutes at 350

5. When done, place onto grill to finish cooking

Apple Cinnamon Court Bouillon

If you wanna poach a protein, this court bouillon is delicious to use. Again there are no amounts because you make it the way you like, but it has a great flavor that gives the protein your poaching a delicious taste.

Ingredients:

              Olive Oil

              Shallots, peeled and rough chopped

              Vegetable Stock

              Apple Cider

              Marsala Wine

              Cinnamon Sticks

              Nutmeg

              Juniper Berries

              Maple Syrup

              Fresh Thyme

              Bay Leaves

              Peppercorns

              Salt

1. Sweat the shallots in olive oil over medium heat with a lid until they begin to break down and release their juices (aprx 5 min)

2. Add the marsala wine and deglaze pan

3. Add the remaining ingredients and bring to a boil

4. Turn the heat down to a simmer and continue to cook until the ingredients have released their flavor

5. Taste and adjust flavor

6. Strain the court bouillon through a fine chinois, saving the liquid and discarding the solids

7. Add the liquid back to the pot, bring to a boil, reduce the heat so it is in the proper poaching temperature (160-185) (sometimes keep around 149)

8. Add your protein to the court bouillon and cook to the desired internal temperature

Grilled Pineapple-Tomatillo Salsa

This salsa is good served on top of fish, especially halibut, or can be used as a chip salsa depending on what your in the mood for. It has a sweet taste that makes you crave more.

Ingredients:

              1 Fresh Pineapple

              4 Tomatillos

              Olive Oil as needed

              2-3 tbsp Red Onion, finely diced

              1-2 tbsp Jalapeño, thinly sliced

              2-3 tbsp Fresh Cilantro, washed, finely chopped

              2-3 tsp Fresh Squeezed Lime Juice

              Salt to taste

              Pepper to taste

1. Peel the skin off the pineapple, cut into quarters through the core. Cut out the core from each piece

2. Cut each quartered piece into two lengthwise pieces, brush with oil and lightly grill each side

3. Remove the husk from the tomatillos and briefly wash in warm water

4. Brush tomatillos in oil, salt and pepper and roast until brown and blistered

5. Fine dice the pineapple and tomatillos, toss with the onion, jalapeños, cilantro and lime juice. Taste and adjust seasoning as needed

Quinoa and Black Forbidden Rice Salad

This dish can be eaten as is, or is also a good filling for maybe a taco, or a calzone. It has a small kick due to the chipotle pepper liquid but is balanced out by all the vegetables and herbs.

Ingredients:
              3/4 cup Black Forbidden Rice
              3/4 cup Quinoa
              1/2 cup Green Onion, chopped fine
              1/2 cup Corn, husked and shaved off the ear
              2-3 tbsp Roasted Poblano Pepper, charred, peeled, diced
              1 cup Roma Tomato, finely diced
              3 tbsp Fresh Orange Juice
              2-4 tsp Fresh Lime Juice
              1-2 tsp Orange Zest
              1 tsp Canned Chipotle Pepper Liquid
              2 tbsp Fresh Cilantro, finely chopped
              2 tbsp Fresh Parsley, finely chopped
              Salt to taste
              Pepper to taste

1. Cook the black forbidden rice and quinoa pasta style in separate pots until soft and tender to the bite

2. Drain both grains separately in a chinois (strainer), rinse with cold water and allow to drain until dry

3. Toss the onion, corn, poblano pepper, tomato, lime juice, orange juice, zest, chipotle liquid, cilantro and parsley together. Season with salt and pepper, tasting to adjust flavors as necessary

4. Mix 1 cup each of the quinoa and rice in a medium bowl. Slowly add the corn-tomato mixture until all of the grains are thoroughly covered and flavored

Steamed Broccoli with Roasted Beets and an Orange-Dried Cranberry Gastrique

There are no amounts because this recipe is made to taste. Use what you want but know that it will make a perfect sauce gastrique that compliments many vegetable dishes and some meat dishes.

Ingredients:

              Olive Oil

              Baby Beets, washed

              Broccoli, washed and cut into florets

              Shallots, sliced thin

              Orange Juice 

              Balsamic Vinegar

              Maple Syrup

              Dried Cranberries

              Salt

              Pepper

1. Toss the whole beets with olive oil and salt and pepper. Wrap them in tin foil and roast in a 375 degree oven until soft and sweet (aprx 40 minutes)

2. Remove the beets from the oven, allow to cool, peel and cut into quarters or sixths, depending on the size

3. Place the shallots, orange juice, vinegar, maple syrup and cranberries into a small sauce pan. Reduce over medium heat until the mixtures begin to thicken

4. Pan steam the broccoli until slightly tender but still bright green

5. Toss the beats with gastrique, also drizzle a small amount over the broccoli, season both with salt and pepper

6. Plate the beets and broccoli together, be careful not to stain the broccoli with the beets

Zucchini Parmesan

Tired of chicken parmesan, and want something different? Zucchini parm has a similar taste to chicken parm with the sauce, but instead it is made with deep fried zucchini.

Ingredients:

             1.5 qt Marinara Sauce

             13 oz Bread Crumbs

             12 oz Egg whole liquid 

             1/2 cup Parmesan Cheese

             6 oz Flour

             2 tsp Salt

             2 tbsp Italian Seasoning 

             1 tsp Black Pepper

             1 tsp Garlic Granulated

             3 cups Shredded Mozzarella Cheese

             1.5 lbs Squash Zucchini, cut 1/4 thick length wise

             1 tbsp Parsley

1. Add salt, pepper, and granulated garlic to flour. Add italian seasoning to bread crumbs 

2. Dredge zucchini in flour, egg wash and seasoned bread crumbs and place on a sheet pan 

3. Deep fry zucchini in 350 deg oil. Deep fry 1.5 minutes on each side or until golden brown

4. Once finished cooking place on clean sheet pan lined with paper towel to soak up excess oil 

5. In a 2 inch half hotel pan, place 4 oz of marinara sauce on the bottom

6. Add zucchini, making sure to cover the bottom of the pan. These slices can slightly overlap

7. Top zucchini with 3 ounces of sauce and spread evenly

8. Top with 1/2 cup mozzarella cheese spreading evenly

9. Repeat steps 6-8 three more times

10. Top the final layer with 12 ounces of sauce. Wrap with plastic wrap and foil

11. Place into a 350 degree oven for 15 minutes or until temperature reaches 165 degrees

12. Place 1/2 cup parmesan cheese and 1 cup mozzarella on top 

13. Place back into oven uncovered for 5 minutes or until cheese has melted 

14. Remove from oven and garnish with parsley 

Enchilada Sauce

If you want a spicy sauce that tastes great, this sauce is the one you need. The chili powder and cumin give a spicy kick, while the tomatoes and tomato paste mellow it out just enough to make it desirable.

Ingredients:
              2 tbsp Spice Chili Powder
              1 tbsp Spice Cumin Ground
              1 tbsp Salt
              1 lb Onion: rough chopped
              1 #10 Can Tomato Whole Peeled Plum: crushed by hand
              1 can Tomato Paste

1. In a large sauce pot over high heat, add oil

2. Saute onions for 4 minutes

3. Add chili powder, cumin, salt and pepper. Continue to sauté for 30 seconds

4. Add tomatoes and tomato paste

5. Stir to incorporate and bring to a simmer

6. Remove from heat and burr mix sauce in pot until smooth

7. Return pan back to heat, and bring to a simmer

8. Simmer for 20 minutes and remove from heat

Note: Recipe Yields 1 Gallon