ANTIPASTO ROLLS

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RECIPE

INGREDIENTS

• 1/2 Pound Dry Salami cut into strips
• 1/2 Pound Mozzarella or Provolone Cheese diced
• 12 Pieces Frozen Dinner Roll Dough
• 1/2 Can each Chopped Artichoke Hearts & Roasted Red Peppers
• 1 Roma Tomato diced
• 1 Small Zucchini diced
• 1/4 Cup diced Red Onion
• Fresh Basil and Oregano Chopped
• Balsamic Glaze
• 1 Egg (for egg wash)
• 1 Cup Shredded Parmesan Cheese

DIRECTIONS

Place the frozen roll dough in a baking dish that has been sprayed with non stick cooking spray. Cover with plastic wrap that has also been sprayed. Place in the refrigerator overnight or on the counter for 3-4 hours until the dough has doubled in size.

Mix the vegetables and herbs in a bowl. 

When the dough is ready, dress the vegetables with balsamic glaze and toss together. Lightly flour a work surface and pre heat the oven to 350 degrees.

Press each roll into an oblong shape and place about 1 Tablespoon of the vegetable blend evenly over the surface. Top with 4 or 5 strips of the salami and about 1 Tablespoon of the diced cheese. Stretch the sides of the dough and fold it over the filling. Pinch to seal. Fold the top and bottom edges of the dough over the filling and pinch the seam to completely enclose the filling. Place the Antipasto Rolls seam side down about 2 inches apart on a baking sheet lined with parchment. Beat the egg and brush each roll with the egg wash. Sprinkle about a Tablespoon of shredded Parmesan cheese on each roll and press lightly to adhere. Bake the Antipasto rolls for 20-25 minutes until golden brown. Lightly tap the surface of the roll. If it sounds hollow it’s done.

RECIPE

INGREDIENTS

FOR THE CHICKEN

• 1 Pound Boneless Skinless Chicken Thighs pounded to 1/2 inch thick
• Salt and Pepper to Taste
• 1 Sleeve Buttery Crackers (such as Ritz or Town House) crushed
• 1/2 Bag Shredded Coconut
• 2 Eggs beaten

FOR THE SAUCE

• 2 Tablespoons Butter
• 1/4 teaspoon Black Pepper
• Pinch Crushed Red Pepper Flake
• 1 Tablespoon All Purpose Flour
• 2 Cups Half and Half
• 1 teaspoon Chicken Base (like Better Than Bullion) or 1 Bullion Cube
• 1/2 Cup Cream of Coconut
• 1 Small Can Crushed Pineapple

FOR THE RISOTTO

• 2 Tablespoons Butter
• 1 Cup Arborio Rice
• 3 Cups Chicken Broth
• 1/2 Sweet Onion diced
• Corn Kernels cut from 2 Ears of Corn
• 1 small Red Bell Pepper diced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon Dried Basil

DIRECTIONS

Pre-heat the oven to 375 degrees. Coat the chicken pieces with Flour, then Egg, then Coconut Cracker Crumbs. Bake for about 20 minutes until the internal temperature reads 165 degrees. Melt 2 Tablespoons of butter in a sauce pan over medium heat. Season with the Pepper and Red Pepper Flake. When the butter is bubbly, add the flour and stir to form a thick roux. Add the half and half in an even stream while stirring constantly with a whisk. Add the Chicken Base and continue to whisk until the sauce is smooth and thickened, abut 10-15 minutes. Stir in the Cream of Coconut and Crushed Pineapple until well blended.

In a skillet, melt the 2 Tablespoons of Butter for the Risotto over medium heat. Add the diced pepper and onion and season with salt, pepper and basil. Add the corn kernels and stir to incorporate. When the vegetables begin to soften, add the rice and stir to blend. Keep stirring until the rice begins to brown. Add 1 cup chicken broth and stir. Lower the heat to medium low and continue to stir until the broth is almost completely absorbed (about 10 minutes). Add another cup of broth and stir frequently until the liquid is mostly absorbed (10-15 minutes). Add the final cup of broth and stir until the risotto has a creamy texture and the rice is tender to the bite (15-20 minutes).

Plate some of the Risotto, top off center with the Coconut Chicken and Sauce and Enjoy!

RECIPE

INGREDIENTS

• 6 Small Red or White Potatoes cut into a 1 inch dice
• 1/2 Package Baby Spinach
• 8 Ounces Smoked Ham Diced
• 4 Tablespoons Butter divided
• 8 Ounces Shredded Cheese (preferably American or Velveeta)
• 2 Cups Half and Half
• 1 Tablespoon All Purpose Flour
• Salt and Pepper to taste
• 1 Sleeve Buttery crackers such as Ritz or Town House

DIRECTIONS

FOR THE SAUCE

Melt 2 Tablespoons of Butter in a sauce pan. Season with salt and pepper. When the butter is bubbly, add the flour and whisk to incorporate into thin roux. Stir the roux for about 3 minutes to cook out the starchiness of the flour .While stirring slowly add the half and half and continue stirring until smooth and thickened. Add the cheese and stir until the cheese has melted and the sauce is smooth and creamy. Add the diced ham and stir to blend well.

FOR THE POTATOES

Pre heat the oven to 350 degrees. Spray a baking dish with non stick coking spray and dot with the remaining butter. Add the potatoes and 1 Tablespoon of water. Cover the baking dish with foil and bake for 45 minutes until the potatoes are cooked and a knife inserted slides in and out with no resistance. 

FOR THE CRUMB TOPPING

Place 1 sleeve of buttery crackers into a plastic bag. Crush them to a coarse consistency with a rolling pin,.bottom of a coffee mug, or hammer.

MAKE THE CASSEROLE

Add the spinach to the potatoes and gently mix them together. Add the ham and cheese sauce and stir to blend well. Top with the crushed crackers. Spray the cracker topping with non stick cooking spray. Bake the casserole uncovered for 20 minutes until browned and bubbly. Let the casserole rest for about 15 minutes so the potatoes can absorb all of the sauce as they cool. Spoon the Ham Spinach and Potato Bake onto plates and serve.

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 1 Cup Bacon cooked and crumbled
• 1 1/2 Cups shredded Swiss Cheese
• 2 Cups Mashed Potatoes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 3/4 Cup All Purpose Flour
• 2 Eggs beaten
• 1 1/2 Cups Panko Breadcrumbs
• 3 Cups Canola Oil (for frying)

DIRECTIONS

Crumble and cook the ground beef over medium heat until longer pink. Drain the fat and add the ground beef to a mixing bowl. Add the bacon to the ground beef. Season with salt and pepper. Add the cheese and mix well. Add the mashed potatoes and mix until well incorporated into the beef and cheese mixture. Scoop a heaping Tablespoon of the mixture into your hands and roll it into a ball. Repeat this procedure with the rest of the mixture. Set up your breading station with the flour, beaten eggs and panko crumbs. Heat the oil to 325 degrees. Coat the croquettes in the flour followed by the egg and then the panko pressing to make sure the crumbs are well adhered to the croquette. Drop 2 or 3 croquettes into the oil and fry 3-5 minutes until they are nicely browned. When they float, they are done. Remove the croquettes from the oil and place on paper towels to drain.Repeat until all of the croquettes are fried.

MAKE THE SAUCE

INGREDIENTS

• 1/2 Cup Ketchup
• 1/2 Cup Mayonnaise
• 1 Tablespoon Dijon or Yellow Mustard
• 1 Tablespoon Prepared Horseradish (more or less according to your heat preference)

DIRECTIONS

Mix all of the sauce ingredients in a bowl and whisk until well blended and smooth

Serve the Croquettes with the Sauce

RECIPE

INGREDIENTS

FOR THE CHICKEN

RUB

• 1 teaspoon Seasoned Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder

MOP

• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Lime Juice
• 1 teaspoon Olive Oil

• 2 Chicken Leg Quarters
• 1 Cup of your favorite BBQ Sauce

DIRECTIONS

Mix all of the dry rub ingredients together. Mix all of the mop ingredients whisking to make sure the oil is incorporated. Season the Chicken all over with the dry rub. Let the seasoned chicken sit at room temperature for about 2 hours. Spray the grill grates with non stick cooking spray. Pre-heat your Grill to high heat. Place the seasoned leg quarters on the grill. Brush with the mop mixture. Lower the temperature of your grill to medium low. If your grill has 2 burners side by side keeping one on  high turn off the other one. Place the chicken on the unlit side of the grill. Close the cover of the grill and cook the chicken for10 minutes. Baste again, cover and cook an additional 10 minutes. Turn the chicken over and baste. Close the cover and cook for 10 minutes. Baste again and cover and cook for 10 more minutes. Check the temperature. If it is below 145 degrees keep cooking.When the internal temperature of the chicken reaches 145 degrees, pour your BBQ sauce over the chicken and spread it all over to completely cover the chicken. Close the grill cover and cook for15 minutes. Turn the chicken over and coat the other side with BBQ sauce and cook an additional 15 minutes. When the internal temperature of the chicken is 165 degrees, it is done. If not keep cooking until 165 degrees is reached. Remove from the grill and give the chicken leg quarters another coating of BBQ sauce if desired.

FOR THE MACARONI SALAD

INGREDIENTS

DRESSING

• 1/2 Cup Mayonnaise
• 1/3  Cup Sour Cream
• 2 Tablespoons Apple Cider Vinegar
• 2 teaspoons Dijon Mustard
• 1 Tablespoon Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon True Lime Seasoning or a splash of Lime Juice

• 1/2 Pound Fusilli Pasta cooked according to package directions
• 1/2 Cup diced Celery
• 1/2 Cup diced Red Onion
• 1 Tablespoon chopped Fresh Parsley

DIRECTIONS

Mix together the dressing ingredients and set aside

Place the Pasta, Celery, Onion, and Parsley in a mixing bowl and stir to incorporate. Add the dressing and mix well. 

Note: this salad is best the next day when the flavors have had a chance to marry.

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RECIPE

INGREDIENTS

• 2 8” OR 1 12” Flour Tortillas
• 4 Jumbo (16/20) Shrimp tails removed
• 2 Slices Cooked Bacon (1 Tablespoon rendered fat reserved)
• 2 Cups Torn Romaine Leaves
• 1 Cup Shredded Parmesan Cheese
• 2-3 Tablespoons  Caesar Salad Dressing
• Salt and Pepper to Taste

DIRECTIONS

Place the bacon fat in a small skillet over medium heat. Add the Shrimp and season with salt and pepper. When the shrimp are pink and curley remove from the heat and cut into 3/4 inch pieces. In a mixing bowl, add the torn romaine, Parmesan cheese, Caesar salad dressing and Shrimp and toss well. Warm the tortilla (s) in the microwave oven for 10 seconds to make it pliable and place the tortilla (s) on a plate. Add the salad to the tortilla(s) down the center and crumble the bacon on top. Fold up the bottom of the tortilla to cover the salad in the center. Fold in the sides like an envelope and roll, tucking in any filling as you go until the tortilla is rolled up all the way and the filling is enclosed. Place the wrap seam side down on the plate, cut in half and serve.

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 12 Large Jalapeno Peppers
• 12 Strips of Bacon cut in half
• 1/2 Large Onion Diced
• 1 Cup Corn Kernels
• 8 ounces Cream Cheese
• 1 Cup Shredded Cheddar or Jack Cheese
• 1 teaspoon Salt
• 1/2teaspoon Black Pepper
• 1 teaspoon Chili Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Garlic Powder
• 1Tablespoon Dried Cilantro

DIRECTIONS

Spray a skillet with non stick cooking spray over medium heat. Pre-heat the oven to 375 degrees. Break up the ground beef onto the skillet and season with the listed spices. Stir over medium heat breaking up the  ground beef with a wooden spoon until the beef is browned and very well crumbled. Add the corn kernels and stir until they are well incorporated and heated through. Drain the beef mixture over a bowl reserving 2 Tablespoons of the seasoned fat. Add the reserved fat to the skillet with the diced onion and sauté’ until the onion is softened and translucent. Add the drained ground beef and corn backing the pan with the onion and stir. Add the cheese and stir frequently until it is melted and the filling is well blended. Remove from the heat. Slice the Jalapeño peppers in half lengthwise. Using a spoon or a knife, remove the seeds and ribs from the peppers. Remember, when working with hot peppers, wear gloves or wash your hands thoroughly when you are done. This will prevent you from getting hot pepper juice in places you don’t want…like your eyes. When the peppers are prepped, spread a layer of cream cheese into the bottom each one, leaving enough room for the beef filling. Lay a strip of bacon on a flat surface. Fill a Jalapeño with about 1 teaspoon (depending on the size of your pepper) of the beef mixture and place the stuffed Jalapeño on the bacon. Wrap the bacon around the Popper and place seam side down on a baking rack. Secure with a toothpick if necessary. Repeat the process with the remaining peppers. Bake the Poppers for about 25 minutes until the peppers are crisp tender and the bacon is crispy. If you like really crispy bacon, you can place the Poppers under the broiler for 3-5 minutes. Watch them closely if you do this so they won’t burn. 

RECIPE

INGREDIENTS

• 2 Cups Spialized Zucchini
• 1 teaspoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Minced Dehydrated Onion
• 1/4 teaspoon Garlic Powder
• 1 teaspoon Dried Basil
• 1 Tablespoon Cream Cheese (optional)
• 1-2 Tablespoons Ricotta Cheese
• 10 Jumbo Shrimp (16/20)
• 1/2 Cup Parmesan Cheese
• 1/2 Cup Panko Bread Crumbs

DIRECTIONS

Spray a skillet with non-stick cooking spray. Add the Olive Oil and heat over medium heat. Add the Zoodles to the skillet. Add the seasonings and stir to blend. Sauté’ the Zoodles for10-12 minutes. Add the Cream Cheese and Ricotta and continue stirring until the cheese has melted and creates a creamy sauce. Set aside and prepared the shrimp.

Pre-heat the one to 375 degrees. Place the Parmesan Cheese and Panko to a food processor and pulse until the mixture is finely chopped and well blended. Put the Shrimp in a ziplock bag. Add the Parmesan Crumbs. Shake the bag well until the Shrimp are well coated with the crumbs. Spray a baking rack with non-stick cooking spray and place the coated shrimp on the rack. Spray the Shrimp with more non-stick cooking spray and bake for 15 to 20 minutes until the shrimp have curled and turned golden brown and crispy. Warm the creamy Zoodles and serve with the shrimp.

RECIPE

INGREDIENTS

FOR THE CHICKEN WINGS

• 1 Pound Chicken Wings split
• 1 Tablespoon Seasoned Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Cumin
• Pinch of Cayenne Pepper
• 2 Tablespoons of the Salad dressing (below)
• 2 Tablespoons Honey

FOR THE SALAD

• 1/2 Bunch Kale, stems removed and torn into bite sized pieces
• 1/2 European Cucumber cut into 3/4 inch pieces
• 1 Roma Tomato cutting 3/4 inch pieces
• 5 Basil Leaves roughly chopped
• 1/2 Cup White Wine Vinegar
• 1 Tablespoon Dijon Mustard
• 1 teaspoon Honey
• Salt and Pepper to taste
• 1/4 Cup Olive Oil
• 1/2 Cup Parmesan Cheese

FOR THE CROUTONS

• 2 Cups 1 Inch bread Cubes
• Salt and Pepper to Taste
• A Generous drizzle Olive Oil

DIRECTIONS

FOR THE CHICKEN WINGS

Mix together the Rub ingredients. Rub the wings with the mixture and refrigerate overnight. Spray the chicken wings with non stick cooking spray. Place the rubbed Chicken Wings on a hot grill sprayed side down. Spray the other side of the wings and grill for 8-10 minutes. turn over and grill an additional 8-10 minutes. Take the wings off the grill and place on a baking rack. Mix 2 Tablespoons of the Salad Dressing (below) with 2 Tablespoons Honey. Brush the honey mixture on both sides of the Chicken wings and Bake at 350 for 25 minutes. While the chicken wings are baking, make the salad.

FOR THE DRESSING

Whisk together the vinegar, mustard,  honey and seasonings. Add the Olive Oil in a steady stream whisking  continuously until the dressing is smooth and emulsified.

FOR THE SALAD

Add the Kale to a bowl. Pour all but 2 Tablespoons of the dressing into the bowl with the kale. Message the dressing into the kale for about 5 minutes until the dressing is absorbed and the kale is bright green. Add the cucumber, Tomato and Basil and toss to blend. Add the croutons and Toss. Sprinkle the Salad with the Parmesan Cheese.

RECIPE

INGREDIENTS

• 2 Tablespoons Butter
• 5 or 6 Sausages of Your Choice Cooked
• 1/2 Loaf of Italian Bread
• 1 Granny Smith Apple cut into 1/2 inch chunks
• 1/2 Large Onion Diced
• 1/2  teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/4 teaspoon Garlic Powder
• Pinch of Nutmeg
• Pinch Crushed Red Pepper Flake
• 1 Can Beer
• 2 Tablespoons Dijon Mustard
• 1 Tablespoon Prepared Horseradish
• 1 Cup Shredded Cheddar Cheese

DIRECTIONS

Heat the butter in a skillet over medium heat. Add the Apples, Onions and seasonings. Saute’ for about 5 minutes until the onions and apples begin to soften. Slice the cooked sausages. Add to the onion and apple mixture and stir to blend. Increase the heat to high. Pour in the beer and bring to a boil. Continue boiling until all of the liquid has evaporated. While the filling is reducing,  Cut the bread in half crossways and then again the long way to yield 2 pieces.  Using your fingers, hollow out the bread to create “boats”. Place the bread “boats” on a rack over a baking sheet lined with parchment or aluminum foil. Toast the bread in a 350 degree oven for 10-15 minutes until it is nicely toasted. Mix together the mustard and horseradish. Spread the horseradish mustard evenly on the inside of the “boats” Fill the bread “boats” with the with the sausage and apple mixture. Top with the shredded cheddar. Bake at 375 for 15 minutes until the cheese is melted, sightly browned and bubbly. Let the Sausage and Apple Boats rest for about 5 minutes, slice and serve.

RECIPE

INGREDIENTS

• 12 Ounces White Mushrooms
• 1/2 Small Onion Diced
• 2 Cloves Garlic Minced 
• 2 Tablespoons Butter
• 1 Cup Arborio Rice
• 2 Cups Chicken Stock
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon Dried Tarragon
• Pinch Crushed Red Pepper Flake
• 1/2 Cup Shredded Parmesan Cheese

DIRECTIONS

Slice the Mushrooms into1/2 inch slices or coarsely chop them. Melt the butter in a skillet over medium heat. Add the onion and seasonings and sauté until the onion is slightly softened. Add the mushrooms and garlic and stir for about 5 minutes. Add the rice and stir to blend. Cook the rice and mushroom mixture stirring occasionally for 5-8 minutes. Add 3/4 cup of the chicken stock and stir to blend. Continue stirring constantly until most of the stock is absorbed. Add an additional 3/4 cup of stock and continue to constantly stir the risotto. When most of the liquid has absorbed, repeat the process and continue stirring until all of the chicken stock has been added, absorbed and the rice is tender to the bite. Remove the risotto from the heat and stir in the cheese. Stir until the cheese is melted.

Served the Risotto with a nice Steak and a Green Salad.

RECIPE

INGREDIENTS

FOR THE CHICKEN MEATLOAF

• 1 Pound Ground Chicken
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon dried Mint
• 1/2 teaspoon Garlic Powder
• Pinch Crushed Red Pepper Flake
• 3/4 Cup Panko Breadcrumbs
• 1 Egg
• 1 Tablespoon Olive Oil
• 1/2 Medium Onion Diced
• 2 Cups Baby Spinach Leaves
• 1/2 Cup Crumbled Feta Cheese
• 1/2 teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1 teaspoon Dried Oregano

FOR THE SAUCE

• 2 Cups Non Fat Greet Yogurt
• 1/2 European Cucumber Shredded
• 1 teaspoon Salt 
• 1/2 Teaspoon Black Pepper
• 2 Tablespoons Dried Minced Onion
• 1 Tablespoon Dried Chives
• 2 teaspoons Dried Dill Weed
• 1/2 teaspoon Garlic Powder
• Pinch Crushed Red Pepper Flake

FOR THE ROASTED POTATOES

• 4 Small Red Potatoes Quartered
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon Dried Chives

DIRECTIONS

Add the olive oil to a skillet over medium heat. Add the onion and seasonings and sauté’ 5-10 minutes until the onion is softened and translucent. Add the spinach leaves and feta to the pan and stir until the spinach is wilted and the feta is melty. Cool.

Mix the ground chicken with the seasonings, eggs and bread crumbs and mix well, kneading until the chicken mixture holds together when picked up. Spray 3 ramekins with non stick cooking spray. Divide1/2 of the meatloaf mixture evenly in each one. Press with the back of a spoon or your fingers pressing the mixture into the bottom and  slightly up the sides creating a well in the center. Place1/3 of the spinach mixture in each ramekin. Place the remaining chicken mixture on top of the filling and work it until the the filling is completely enclosed.Spray the tops of each meatloaf with non stick cooking spray and bake in a 350 degree oven for 25 minutes until an internal temperature of 165 is reached.

FOR THE SAUCE

Combine all of the sauce ingredients a bowl and mix well. Refrigerate for at least 4 hours allowing all the flavors to “marry”.

FOR THE POTATOES

Place the quartered potatoes in a bowl and add the olive oil and seasonings. Toss to coat. Place the potatoes on a baking sheet and roast in a 350 degree oven for about 30 minutes until they are easily pierced with knife or cake tester. 

RECIPE

INGREDIENTS

FOR THE FILLING

• 4 Cups Shredded Cooked Chicken
• Corn Kernels cut from 2 Ears of Corn or 12 ounces frozen Corn
• 1 15 ounce can Black Beans rinsed and drained
• 1 Tablespoon Minced Garlic
• 3/4 Cup Diced Onion
• 1 teaspoon Salt
• Pinch Crushed Red Pepper Flake
• 1Tablespoon Dried Cilantro
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Chili Powder
• 3/4 Cup Sour Cream
• 2 Cups Shredded Cheddar Cheese divided
• 5-6 Flour Tortilla’s

FOR THE SAUCE

• 1 Tablespoon Canola Oil
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Cilantro
• 1 Tablespoon All Purpose Flour
• 2 Cups Milk or Half and Half
• 1 Tablespoon Chipotle in Adobo Puree’

DIRECTIONS

Combine all of the filling ingredients except the tortilla’s and set aside. In a Sauce Pan heat the oil. Season with Pepper and Cilantro. Sprinkle the flour over the seasoned oil and stir to blend. Stir and cook the roux for about 5 minutes. Add the milk and stir to blend. Add the chipotle puree and stir constantly until the sauce is smooth and creamy.

Spray an oven proof baking pan with non stick cooking spray. Spread a thin layer of the sauce to completely cover the bottom the pan. Pre-heat the oven to 350 degrees. Lay a tortilla on a flat surface and spoon about 1 cup of the chicken filling down the center of that tortilla. Fold in the sides of the tortilla then fold up the bottom edge to partially cover the filling. Roll up the tortilla tucking in the filling as you go until the filing is completely enclosed in the tortilla. Place the enchilada seam side down in the prepared baking dish. Repeat with the remaining  tortillas and filling. Hint…the more closely you place the enchiladas in the pan the less likely they are to unroll. Completely cover the enchiladas with the sauce. Cover the baking dish with foil and bake for 20 minutes until the enchiladas are heated through and the sauce is bubbly. Sprinkle the remaining 1 cup of cheddar cheese over the enchiladas and broil for 5 minutes until the cheese is nicely browned. Garnish and serve.

RECIPE

INGREDIENTS:

• 1/2 pound Bay Scallops or Sea Scallops cut into 3/4 inch pieces
• 1/2 Small Onion Diced
• 2 Ears Fresh Corn Kernels or 1 Cup Frozen Corn
• 1/2 bag Baby Spinach
• 1 Puff Pastry Sheet
• 2 Tablespoons Butter
• 3/4 Cup Half and Half
• 1 Tablespoon All Purpose Flour
• 1 teaspoon Chicken Base
• 1 teaspoon Seasoned Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon dried Chives
• Pinch of Crushed Red Pepper Flake
• 1 teaspoon Lemon Juice
• 1 Egg Beaten

DIRECTIONS:

Melt the butter in a skillet over medium heat. Add the diced onion and the seasonings and sauté until the onion begins to soften about 5 minutes. Add the corn kernels and continue cooking stirring  occasionally until the corn is heated through. Sprinkle with the flour and stir to blend. Continue to cook for about 5-7 minutes to cook out the starchy flavor. Add the half and half and stir to mix. Continue cooking and stirring until the mixture begins to thicken. Add in the spinach and stir until the spinach is wilted. Add the scallops and cook for about 10 minutes. Remove from the heat and add the lemon juice. Cool the scallop mixture.

Cut the puff pastry into 4 equal squares. Place 1/2 cup of the scallop mixture on each square. Working corner to corner, Fold the puff pastry around the filling pinch the top corners, then pinch down each side, stretching the pastry to accommodate the filling. Once you have pinched all the edges, lay the turnover on a flat surface and press the edges with your fingers. Finish the turn over by pressing a fork around the edges. Transfer the turnovers to a baking sheet and brush all over with the egg wash. Bake at 400 degrees for 20 minutes until the pastry in nicely browned and puffed. Serve with a salad or your favorite vegetable (or just pick them up and eat them!).

RECIPE

INGREDIENTS

• 1 Package Rigatoni cooked according to package directions
• 3 Chicken Sausages sliced into 1/2 inch “half moons”
• 10 Asparagus stalks cut into 1 inch pieces
• 1/2 Small Onion diced
• 1/2 Cup diced Bell Peppers
• 3/4 Cup Herbed Ricotta
• 3/4 Cup Truffled Spinach Almond Pesto
• 2 Tablespoons Butter
• 1Tablespoon Truffle Oil
• 1 teaspoon Truffle Salt
• Pinch Crushed Red Pepper Flake
• 1/2 teaspoon Garlic Powder

DIRECTIONS

Add the butter to a skillet and melt over medium heat. Add the truffle oil to the skillet with the melted mutter. Add the diced bell peppers and onion to the skillet and saute’ until the vegetables begin to soften. Add the Sausage and Asparagus pieces and stir to blend with the peppers and onions. Continue cooking, stirring occasionally until the sausage is heated through ad the asparagus is crisp tender. Add the herbed ricotta and  the truffled almond pesto and stir to blend. Cook, stirring occasionally until the sausage mixture is creamy and heated through. Cook and drain the rigatoni reserving 1 cup of the cooking liquid (for possible thinning). Add the rigatoni  to the sausage mixture and toss until well blended. Thin with the pasta cooking liquid to achieve your desired texture. Garnish with parmesan cheese and serve.

RECIPE

INGREDIENTS

• 1 Pound Large Shrimp peeled and deveined
• 1 Small Spaghetti Squash
• 3/4 Cup Onion diced
• 2 Tablespoon Fresh Ginger minced
• 1 Tablespoon Fresh Garlic minced
• 2 Tablespoons Chopped Fresh Basil
• 1 Cup Water Chestnuts Cut into 1/2 inch pieces
• 2 Cups Broccoli Florets
• 1 Cup Coconut Milk
• 1 teaspoons Chicken Base Paste or Bullion dissolved
• 1 Tablespoon dried Cilantro
• 1 Tablespoon dried Chives
• Pinch (or more) Crushed Red Pepper Flake
• 1/2 teaspoon Salt
• 1Tablespoon Flour
• 1 Tablespoon Lime Juice
• 1Tablespoon Canola Oil or Coconut Oil
• 3/4 Cup Shredded Coconut toasted

DIRECTIONS

Slice the Spaghetti Squash lengthwise and bake at 350 degrees flesh side down on baking sheet. When the squash is tender when pierced, remove the seeds with a spoon. Shred the squash with a fork rendering strings that resemble spaghetti. Set aside. Heat the oil in a skillet. When hot, add the Water chestnuts, Onion, Garlic, Ginger and Basil. Season with Salt, Cilantro, Chives, and Red Pepper Flake. Sauté until the Onion and Garlic begin to soften and become translucent. Add the Shrimp and Flour and continue to sauté until the Shrimp begins to turn pink. Stir the Coconut Milk to blend evenly and mix in the Chicken Base or Bullion. Place the Broccoli florets in a microwave safe bowl and cook for about 1 minute until the broccoli is par-cooked. Add the broccoli to the skillet and stir. Add the Coconut Milk mixture to the vegetables in the pan and stir to blend. Continue stirring while the shrimp curls and becomes more pink. Add the prepared Spaghetti Squash to the pan and stir until all the ingredients are well incorporated. Continue stirring until the Spaghetti Squash is heated through and the Shrimp are tightly curled. Remove from the heat and stir in the Lime Juice. Place the Coconut on an oven proof plate and bake 350 degrees stirring occasionally until the coconut is toasted. Serve the Thai Style Shrimp and Spaghetti Squash on a plate and garnish with the toasted coconut.

RECIPE

INGREDIENTS

• 1 1 Pound Pork Tenderloin
• 3/4 Cup Soft Goat Cheese
• 1/2 Cup Dried Cranberrys
• 1 Cup Baby Spinach (optional)
• 2 cups Pecan Halves Crushed or Coarsely Chopped
• 1 Cup all purpose Flour
• 2 Eggs Beaten
• Salt and Pepper to taste

DIRECTIONS:

Slice the pork tenderloin lengthwise almost all the way through. Open the pork and place on parchment or plastic wrap. Cover with another piece of parchment or plastic wrap and pound the meat with a mallet until you have a piece of pork that is uniformly 1/2 inches thick. Season with salt and pepper. spread the goat cheese evenly over the surface of the pork. Top with the dried cranberries and spinach. Turn in the short ends of the meat and press. Roll the tenderloin, tucking in the filling as you go. Place the pork seam side down while you prepare the crust ingredients. In 3 separate plates, add your flour, beaten egg, and chopped pecans. Dredge the pork tenderloin in the flour, rolling and dusting to coat all sides. Add the flour coated pork to the egg plate and roll in the egg mixture until completely coated. Add the coated pork to the pecan plate and roll and press to adhere the pecans to the tenderloin. Pre-heat the oven to 350 degrees. Spray a baking sheet with a rack with non stick cooking spray. Place the encrusted pork on the rack and spray with additional pan spray. Bake  in the oven for 45-50 minutes until the crust is crunchy and the internal temperature reaches 145-155 degrees. Let the tenderloin rest, slice and serve.