MAPLE CARROTS

1 pound small-ish, multi color carrots (with green leafy tops if possible) scrubbed

1 tablespoon butter

2 tablespoon maple syrup

1/3 cup water

Pinch Kosher salt

Freshly ground black pepper

Parsley for garnish

• Cut carrots lengthwise

• Melt butter & oil in a large deep skillet, and cook carrots on high 3-4 minutes until sizzling

• Add water and maple syrup, stir well and cook until still crisp tender

• Serve, garnished with parsley

Blackened 5 Spice Tilapia Sando

Tilapia is cheap and has a great taste – you could also use catfish for this. This is a 10!

Makes 1 sandwich

INGREDIENTS

• 1 tablespoon Chinese 5 Spice 
• 1 teaspoon brown sugar
• pinch Kosher salt
• 3 teaspoons olive oil
• 1 Tilapia fillet, skin removed
• 1 cup mushrooms, sliced
• 1 teaspoon butter
• 1 tablespoon Soy sauce
• 1 teaspoon Sriracha
• 2 tablespoons Japanese mayo (Kewpie brand)
• 1 white bread roll (I used Mexican Torta Roll)
• 1/4 cup shredded icebreg lettuce

DIRECTIONS

1. Mix sauce: soy, Sriracha and mayo
2. Preheat medium skillet on high, add 1 teaspoon oil, cook mushrooms 3 minutes, add butter
3. Mix dry ingredients: 5 spice, sugar, salt
4. Grease both sides Tilapia with teaspoon oil, dust both sides with seasoning
5. Preheat skillet on medium, add 1 teaspoon oil, cook Tilapia each side 1 minute 30 seconds
6. Drizzle 1 teaspoon olive oil on roll, grill until toasted
7. Build: generous layer of sauce, lettuce, mushrooms, tilapia. Slice. Eat.

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Crab Roll (the New England kind, not the sushi kind)

Serves 4

INGREDIENTS

• 1/2 pound crab meat
• 1/4 cup greens onions, finely chopped
• 3 tablespoons curly parsley, finely chopped
• 1/4 cup celery, finely chopped
• 3 tablespoons dill, finely you know what
• 1 teaspoon Old Bay Seasoning
• 3 tablespoons mayo (I like Kewpie) 
• 1  1/2 tablespoons Sriracha
• Juice of 1/2 lemon
• 4 hot dog bun-type things

DIRECTIONS

1. Put all ingredients except buns in a large bowl and mix well to combine
2. Toast buns lightly if you want, add crab mix and serve.

Leftover Steak & Caramelized red onion Naan

This is so delicious. A great party food appetizer, if you are entertaining, the blue cheese pairs well with good bottle of red. 

Serves 2 as appetizer

INGREDIENTS

• 1/2 lb leftover pre-cooked chilled steak (I used filet, but anything you like)
• 1 naan bread
• 1 red onion
• 1 tablespoon butter
• 1 teaspoon canola oil
• 1 tablespoon brown sugar
• 1/2 cup balsamic vinegar
• 3 tablespoons blue cheese, crumbled

DIRECTIONS

1. Preheat broiler
2. In medium skillet on low heat, add butter, oil and red onions cook for 5 minutes or until sugars release and gets sticky
3. Add brown sugar to onions, cook 3 minutes
4. In small pot on med/low heat, bring balsamic vinegar to simmer, turn down as low as possible, reduce vinegar until consistency of maple syrup
5. In dry skillet heat naan for 1 minute each side, just to soften, put to one side
6. In skillet, high heat, lightly oiled, add waffer thin sliced steak, cook 1 minute
7. Build: naan, generous layer red onions, steak, top with blue cheese
8. Broil on high 1 minute
9. Evenly drizzle over 2 tablespoons balsamic reduction, cut and eat.

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LEFTOVER PHILLY CHEESESTEAK SLIDER

Next time you are cooking steak, cook and extra one or keep any leftovers and make this the next day. Love this. Love this! It only takes 10-15 minutes

Makes 2 sliders

INGREDIENTS

• 1/2 green peppers, sliced
• 1/2 yellow onion, sliced semi circles
• 3 teaspoons canola oil
• 1/2 lb pre-cooked chilled steak, sliced very thinly (I used ribeye... use whatever you have)
• 4 Crimini mushrooms, sliced
• 2 teaspoons soy sauce
• 4 Provolone cheese slices 
• 2 crusty rolls, oiled or buttered

DIRECTIONS

1. Preheat large skillet medium/high heat, add teaspoon oil, green peppers and onions, cook 5 minutes until softened
2. In separate skillet, add teaspoon oil, cook mushrooms 2 minutes
3. Add in cooked onions, peppers and soy, cook 1 minute
4. Grill your roll until golden
5. In separate skillet on high heat, add teaspoon oil, reheat steak 1 minute
6. Layer cheese slices on top of steak, cook 30 seconds
7. Build: roll, veggies, steak/cheese, veggies and eat!

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PUMPKIN MAC AND CHEESE

This nice and easy switch up from the norm, will have the whole family coming back for more. With the added bonus, of the nutritional benefits, pumpkin is rich in Vit A & K and packed with fibre.

Serves 4

INGREDIENTS

• 1 pound pasta - elbow, curly, penne – it’s up to you
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 7 tablespoons butter, divided (means you"ll just use it at different times)
• 1/4 cup flour
• 2 cups milk
• 2 tablespoons Dijon mustard
• 1 cup Monterey Jack cheese, shredded
• 1 cup white cheddar, shredded
• 1 ½ cups canned pumpkin puree - be sure it's not pumpkin pie filling
• 1/4 - 1/2 teaspoon cayenne
• Salt & pepper to taste
• 1/2 cup panko bread crumbs

DIRECTIONS

1. Preheat oven to 350 degrees
2. Cook pasta in a large pot of boiling, salted water - about 1 minute less than directions
3. While the pasta cooks, melt 1 tablespoon of butter in a medium sized pot, add onions and garlic and cook over medium heat until softened - about 5 minutes
4. Add 4 more tablespoons of the butter and when it melts sprinkle flour over the top then whisk in to make a thick & relatively lump-free paste
5. Stir in the milk until smooth and slightly thickened – then add in the Dijon, both cheeses, pumpkin, cayenne & salt & pepper
6. Stir well until you have a rich, thick & beautiful sauce - then add drained pasta and combine well - place into an oven proof dish
7. Melt the remaining butter in a non-stick pan, add breadcrumbs and mix well to coat - add to the top of the macaroni
8. Put in the oven and bake 30 minutes or until golden brown & serve

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STIR FRIED STEAK & SNOW PEAS

Not sure much is easier (and healthier) than this. 

Serves 2

INGREDIENTS

• 3/4 lb New York steak – put in freezer 10 minutes, remove fat strip, finely slice across the grain
• 1 big handful snowpeas (remove the tough end)
• 2  1/2 tablespoons canola oil
• 1/2 cup beef broth
• 2 teaspoons corn starch
• 1 tablespoon soy sauce
• 1/2 teaspoon seasame oil
• 1'' cube fresh ginger, peeled, finely diced
• 1 garlic clove, finely diced
• 1/2 orange, zest and juice
• 2 teaspoons seasame seeds

DIRECTIONS

1. In a bowl, mix the broth, corn starch, soy
2. Preheat wok on high, add 1 tablespoon oil and snowpeas, keep them moving, cook 1 minute, remove
3. In same hot wok, add 1 tablespoon oil and beef, break up clumps, keep it moving, cook 1 minute
4. Add snowpeas back in wok with beef
5. Add 1/2 tablespoon oil add garlic and ginger, cook 30 seconds, mix well
6. Add broth mixture, add orange zest and juice, stir on high heat, cook 1 minute – until sauce thinkens
7. Sprinkle over seasame seeds and eat!

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Chinese Corn Chowder

Classic ‘hot & sour’ soup. Though you can certainly add chicken, pork or whatever you like, we’ve made this with only shiitakes & tofu…but you won’t miss the meat, trust me.

Serves 4

INGREDIENTS

• 1/4 cup finely diced smoked ham
• 1 teaspoon canola oil
• One 15 ounce can creamed corn
• 1 cup chicken broth
• 2 teaspoons cornstarch + 2 tablespoons water
• 1 tablespoons soy sauce
• 1 egg, beaten
• Kosher salt & fresh ground pepper to taste
• 2 green onions, finely diced

DIRECTIONS

1. Cook ham with oil in a small pan until crispy - set a side
2. In medium saucepan bring corn and chicken broth to a low simmer
3. In small bowl mix corn starch & water until smooth, and stir into the broth, let simmer about 5 minutes
4. While stirring corn broth in a circular direction, pour in the egg from several inches above the pot in a very slow stream (while stirring) to create ribbons
5. Stir in soy, sauce and salt & pepper to taste - simmer a couple minutes
6. Serve topped with ham & green onions

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Quick polenta with Spinach & mushrooms & fried egg

Under 15 minute and only approx 300 calories, gets you a healthy and totally delicious breakfast... I think it's worth it, for school mornings or before work. Honestly, the time could easily be wasted going to drive-thru.

Serves 2

INGREDIENTS

• 1/2 cup polenta
• 2 cups water
• 1 tablespoon salted butter
• 1 teaspoon olive oil
• 3/4 cup Crimini mushrooms, sliced
• 1 clove, finely diced garlic
• 4 big handfuls of spinach
• 2 eggs
• Kosher salt
• Fresh ground pepper

DIRECTIONS

1. In a bowl, add polenta, salt, water, mix well, cover with cling film, microwave high 8 minutes
2. While that cooks do the rest....
3. In hot pan, add 1/2 teaspoon oil, mushrooms, cook 2 minutes, turn down heat, add garlic, cook 2 minutes 
4. In another medium heat skillet/wok, add 1/2 teaspoon oil and spinach, cook 1 minute
5. Season spinach and mushrooms with pinch Kosher salt and 3 grinds fresh pepper
6. Fry 2 eggs over-easy
7. Remove polenta (careful of the steam!!) whisk polenta until smooth, season pinch Kosher salt, 5 grinds fresh pepper, add butter, mix well
8. Serve it up! Polenta, spinach, mushrooms and top with fried egg (or Poached if you want to be super healthy). 

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HUEVOS HANDCHEROS

Healthy on-the-go breakfast for early starts like school or work – tasty protein and only approx 200 calories. To make it fast, just prep at beginning of the week sautee the veggies and keep them in the fridge. 

Serve 1

INGREDIENTS

• 2 tablespoons pre-sauteed chilled veggies: onions, red onion, green onion, fresh green chili, red bell pepper (make a bunch of this and store in the fridge)
• 1 tablespoon salted butter
• 1 tablespoon shredded Monteray Jack cheese
• 1 teaspoon salsa verde
• 1 light flour tortillas
• 1 egg
• 1 teaspoon Cholula

DIRECTIONS

1. Preheat skillet medium heat, butter, chilled veggies, cook 30 seconds
2. Remove from heat, crack in the egg mix quickly for 30 seconds, add cheese, salsa verde and mix
3. Warm your tortilla
4. Build: tortilla, Cholula, egg mix, roll it up.... and off you go!

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KALE QUESADILLA

Don't overlook Kale for a quesadilla filling, it stands up well and holds it's texture, I love this. Try it.

Serves 2

INGREDIENTS

• 1/4 red onion, diced
• 1 tablespoon olive oil
• 1/4 red bell pepper, diced
• 1/2 Green Hatch Chile, diced
• 1  1/2 cups Organic red Kale leaves, washed, middle stem and vein removed, finely diced
• 1 clove garlic, crushed
• 4 small flour tortilla
• 1/2 cup shredded Monteray Jack cheese
• 1/4 cup Sour cream
• squeeze lemon
• pinch Kosher salt
• pinch cumin

DIRECTIONS

1. Preheat large skillet/wok on medium/high heat, add oil, onion, red pepper, chile, cook 4 minutes
2. Turn down heat, add garlic, mix cook 30 seconds
3. Throw in kale, mix and keep it moving in pan cooking for 2 minutes
4. Warm 4 tortillas, evenly sprinkle half the cheese on two of them, then layer kale mixture, sprinkle another layer of the remaining cheese, top with tortilla, flip and cook another minute or 2, until cheese is melted 
5. Mix sour cream, lemon, Kosher salt and cumin
6. Slice quesadillas, dip and eat

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GRILLED STEAK SALAD

This is a staple meal in our house – protein with a bunch of greens, so quick and delicious. I can get it on the table in 10 minutes.

Serves 2, as an appetizer

INGREDIENTS

• 1 boneless New York steak
• 1 teaspoon olive oil
• Kosher salt
• Fresh black pepper
• 10 grape tomates, halved
• 1/2 avocado, diced
• big handful watercress
• big handful baby arugula
• big handful frozen peas
• 1/4 sliced onion
• handful blue cheese crumbles

DRESSING

• 1/3 cup olive oil
• big pinch Kosher salt
• 6 grind fresh black pepper
• 1 tablespoon grainy Dijion mustard
• 1 teaspoon honey
• 1/2 lemoon

DIRECTIONS

1. Preheat dry cast iron pan or skillet until smoking hot
2. Throw all dressing ingredients in a jar and shake well
3. Rub steak with little oil and season well on both sides
4. Cook steak for 3 minutes, flip cook 2 minutes – let meat rest 3 minutes
5. While thats cooking, defrost peas in a collinder under running hot water for 1 minute 
6. In large bowl, drizzle 3 tablespoonsof dressing over leaves, onion, avo, tomatoes and peas, toss the salad
7. Crumble over the blue cheese
8. Serve the salad, topped with sliced steak (cutting against the grain), drizzle over a little more dressing.

WATCH ME MAKE THIS

(btw... in the video, I forgot the red onion and blue cheese, doohhhh!) 

SUMMER SALAD WITH ANCHOVY DRESSING

Before you say no effing way because of the anchovies – try it. It’s ridiculous. 

Serves 2, as main

INGREDIENTS

• 2 boiled eggs, quartered
• handful asparagus spears
• 1/2 romaine lettuce head (the crunchier bottom half), chopped
• 1 large tomato diced (I used a yellow tomato)
• big pinch fresh parsley, finely chopped
• few grinds fresh black pepper

DRESSING

• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 tablespoon Dijion mustard
• 4 anchovies finely chopped, or 2 teaspoons anchovy paste
• 1 clove garlic, crushed
• 1/2 teaspoon worcestershire sauce
• small pinch Kosher salt
• 5 grinds fresh black pepper
• 1 tablespoon fresh lemon juice

DIRECTIONS

1. In microwaveable dish, add asparagus and few tablespoons water, cover cling film microwave 2.5 minutes, place in ice bath to keep them green
2. add all dressing ingredients into a jar, shake well to emulsify
3. cut asparagus into 1'' pieces
4. In a large bowl, throw in asparagus, lettuce, tomato, eggs, parsley – coat with 3-4 tablespoons of the dressing
5. season with pepper, sprinkle over the parsley, eat!

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QUICK ROASTED CORN

This is awesome way to have that roasted flavor without laboring 40 minutes over a hot grill....

Serves 2​

INGREDIENTS

• 2 fresh corn cobs (husk and silk threads removed)
• cling film
• 2 tablespoons butter

DIRECTIONS

1. Wrap and seal corn in cling film
2. Microwave for 7 minutes (maybe 10, if you have an old microwave)
3. Remove with towel, beware the steam!
4. Brush butter all over
5. Turn gas up high, place cob directly on the burner, turn every 5 seconds allowing to roast a little on the surface (if you dont have gas, place in hot dry skillet).

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Stir Fried Veggie Cous Cous

Enjoy your summer evening without feeling heavy. Try this light and amazingly delicious meal, it is a great way to use up the summer veg you have sitting in the fridge. 

Serves 2

INGREDIENTS

• 2 tablespoons olive oil
• 1/2 red pepper, sliced lengthways
• 1/2 medium red onion, thinly sliced semi circles
• 6 asparagus spears, tough ends removed, 2'' pieces
• 5 shiitake mushrooms, sliced
• 1/2 large zucchini, cut lengthways into 1/2 strips
• 1 cup cous cous
• 1 cup water
• 2-3 tablespoons EVOO
• Kosher salt
• fresh black pepper
• 1 tablespoon chili oil

DIRECTONS

1. In a large bowl, add aparagus and 4 tablespoons water, cover with saran wrap, microwave 5 minutes (be careful of the steam!)
2. In medium pot on medium heat, add cous cous, water and pinch salt, stir and remove from heat, cover for 5 minutes, then fluff with fork
3. Preheat wok on high, add oil, add red pepper, onion, cook 2 minutes 
4. Add mushrooms and steamed asparagus, cook 1 minute
5. Add zucchini, cook 1 minute
6. In large bowl add cous cous, EVOO, big pinch kosher salt and plenty black pepper, fluff and mix well
7. Serve cous cous topped with stir fried veg and drizzle with chili oil.

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WARM SCALLOP SALAD

Bacon and scallops, 2 of my favorite things. This salad makes perfect summer evening eating and super impressive looking, but it's really quick and easy. 

Serves 2 as main, 3 as appetizer

INGREDIENTS

• 8 scallops (fresh from Catalina Offshore Products)
• 6 bacon strips, diced
• 8 cherry tomatoes, slice in half (from Specialty Produce) 
• 1/2 bag mixed leaf lettuce

Dressing

• 6 tablespoons EVOO
• 2 tablespoons lemon juice
• pinch Kosher salt
• 6 grinds fresh black pepper
• 1 garlic clove, crushed
• 1 tablespoon Dijion mustard
• 1 teaspoon worcestershire sauce

DIRECTIONS

1. Allow scallops to get to room temperature, pat dry with paper towels
2. Pan fry tomatoes in a little oil for 2 minutes, put to one side
3. Cook bacon until crispy but still soft, put to one side, keep 1 tablespoon fat in pan
4. Heat bacon fat on medium/high, sear scallops 2 minutes each side
5. Mix all vinaigrette dressing ingredients, shake well
6. Dress the lettuce leaves - toss in the vinaigrette
7. Mix bacon, tomatoes, lettuce, top with scallops and drizzle over a few tablespoons of vinaigrette 

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COUNTRY STYLE PORK RIBS

Featured on TV episode: We're in the Backyard Day >>> WATCH EPSIODE <<<

Boneless, simple and so great. Who says you need a long time marinating?

Serves 6

INGREDIENTS

• 2-3 pounds boneless country style pork ribs 
• 1 tablespoon paprika
• 1 tablespoon chipotle chili powder
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 big pinches Kosher Salt
• 10 grind fresh black pepper
• 2 tablespoons white sugar

DIRECTIONS

1. Mix dry ingredients to make the dry rub
2. Coat pork thoroughly on every side, cover with foil, marinate 1 hour min or 4 hours if you have time
3. Preheat grill on med/high, cook 5 minutes on all 4 sides with lid open (pork temperature guide: 145 degrees)

View fullsize

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Sambal Chicken Sandwich

Grilled chicken in summer is classic, and with the Sambal, this sandwich is a new favorite of mine.

Serves 4 appetizer or 2 hungry people

INGREDIENTS

• 2 chicken breasts, flattened 1/2'' thickness
• 1/4 cup Sambal chili sauce (keep a tablespoon for mayo mix)
• 2 garlic cloves crushed
• 3 tablespoons olive oil
• big pinch Kosher salt
• 4 slices white Sourdough bread
• 2 tablespoons butter
• 2 slices Munster cheese
• 1 tablespoon mayonaise (I use Japanese Mayonaise - Kewpie)
• 1/2 head romaine lettuce, chopped

DIRECTIONS

1. Mix Sambal, olive oil, garlic, salt and then coat flattened chicken with sauce mix
2. Cover, and marinate the chicken refridgerate for 1 hour at least, 3 hrs is great...  overnight is perfect, but whatever you can do
3. Preheat griddle or skillet to high, cook chicken presentation side first for 3-4 minutes, flip and repeat but lay the cheese on top to melt (or grill on medium, 8 minutes a side)
4. Butter bread, grill in hot skillet until golden
5. Mix 1 tablespoon Sambal with mayo
6. Build your sandwich: Bread, mayo mix, lettuce, chicken with melted cheese, bread. 

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SUCCOTASH

Could this be the perfect hot or cold accompaniment to any summer meal? Me thinks yes!

Serves 4

INGREDIENTS

• 1 medium yellow onion, diced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 medium garlic cloves, crushed
• 1 cup canned corn (drained) or fresh
• 1 red pepper, diced roughly 1/2'' pieces
• 10 oz frozen lima beans, rinsed
• 1 zucchini, diced roughly 1/2'' pieces
• huge pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 tablespoon fresh basil, chopped

DIRECTONS

1. In large skillet on medium heat, add oil and butter cook onions until soft 
2. add red pepper, garlic, lima beans cook 2 minutes, stir occasionally
3. add zucchini, corn, Kosher salt, pepper and cayenne then cook for 10 minutes stirring occasionally
4. Serve garnished with basil. Eat while hot or chill in fridge for later

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SHIITAKE MUSHROOM RISOTTO

Serves 4

This is the most delicious risotto. And while shiitakes are certainly not 'magic' mushrooms, the effect will be nearly the same. You'll be like "oh crap...what just happened?

INGREDIENTS

• 2 cups shiitake mushrooms, sliced

• 2 tablespoons butter

• 1 small onion, diced

• 2 garlic cloves, crushed

• 5 cups of chicken broth

• 1 3/4 cup Arborio rice

• 1/2 cup dry vermouth

• 1/2 cup frozen edamame

• 1 pinch Kosher salt

• 6 grinds fresh black pepper

• 1/2 cup Parmesan cheese

• 1/4 cup of butter

DIRECTIONS

1. In large pot on medium/high heat, add 2 tablespoons butter add shiitake and onion, stir, cook 2 minutes

2. Add garlic, cook 1 minute

3. Add rice stir to coat with butter, let it toast a little for 1 minute

4. Simmer chicken broth in a separate pan

5. Add vermouth to rice mixture, stir, cook 1 minutes or until absorbed

6. Add chicken broth about a half cup at a time to rice mix, wait until absorbed each time – stir frequently throughout

7. Add one pack of frozen edamame, cook 2 minutes

8. Add Kosher salt, black pepper, Parmesan cheese, butter and stir well.

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