Mexican Salad with croutons

This is a simple bread salad, using one of my favorite cheeses, Cotija. Delicious!

INGREDIENTS

• 1 small can diced jalapenos, use 4 tablespoons 
• 3 tablespoons cilantro, finely chopped  
• 1/2 cup, peeled cucumber, 1'' diced
• 1/2 cup skimmed milk cojita cheese, crumbled
• 1/2 cup mini baby tomatoes, halved
• 1 cup homemade croutons (see my recipe)

Dressing: 

• 1 clove garlic, crushed
• 6 tablespoons olive oil
• 1 lime, juice
• 1 teaspoon honey
• 1 tablespoon liquid from can jalapenos

DIRECTIONS

1. Mix dressing, give it a good shake for 1 minute to emulsify
2. Mix salad ingredients in large bowl
3. Thow in the croutons, coat with approx 4 tablespoons of dressing, and allow to soak in for 2-3 minutes, eat!

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Black Bean Shrimp & Bok Choy

I have a couple of variations of this duo, Shrimp & Bok Choy, this one calls for Chili Black Bean sauce, so you can forget tak out tonight!

Serves 4

INGREDIENTS

• 1 clove garlic, crushed
• 1 tablespoon Chili Black Bean sauce
• 1 tablespoon neutral oil (peanut, canola, vegetable etc)
• 1 pound shrimp, peel & deveined
• 1 pound baby bok choy, ends removed & leaves separated
• Rice for serving
• 2 green onions, white & light green parts only - diced for garnish

DIRECTIONS

1. Heat wok until almost smoking and add oil, and garlic (don't let it burn), cook 30 seconds
2. Put in shrimp and cook about a minute, then add bok choy. Stir everything until shrimp are just done and bok choy is wilted – 2 to 3 more minutes. Add sauce, mix through well and serve on rice.
3. Garnish with green onion.

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Grilled Brussels Sprouts

So you hate brussels sprouts - I know. But when when you grill grill them like these, they're just kinda magical. Just keep an open mind, ok? And get a Grill Basket for this one (I got mine at Bed Bath & Beyond).

Serves 2-4

INGREDIENTS

• 2 cups Brussels Sprouts, peeled and halved
• 1 cup water

Dressing:

• 3 tablespoons olive oil
• 1 garlic clove, crushed
• big pinch Kosher salt
• 6 grinds fresh black pepper
• 1/2 - 1 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard

DIRECTIONS

1. Preheat grill to high
2. In a medium microwave proof bowl add water and sprouts, cover with cling film, microwave 3 minutes
3. While this is happening, mix dressing in a small bowl
4. Drain sprouts, wrap in paper towels, remove water residue
5. Toss sprouts in the dressing, throw in the Grill Basket, keep moving, grill 2 minutes.

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Grilled asparagus

Super simple! Healthy grilling.

Serves 4 

INGREDIENTS

• 1lb asparagus 
• 3 teaspoons extra-virgin olive oil
• 2 tablespoons grated Parmesan cheese
• 1/2 lemon
• 2-3 grinds fresh black pepper
• 1 big pinch Kosher salt

DIIRECTIONS

1. preheat your grill to high
2. Remove 1-2" bottom of the stalks
3. toss in 2 teaspoons extra-virgin olive oil
4. grill 3-4 minutes, keep turning
5. dress asparagus: squeeze of lemon juice, drizzle 1 teaspoon extra-virgin olive oil, pinch salt and fresh black pepper and grated Parmesan

GREEN ONION STIR FRY

I love green onions – make this, eat this, love this. I’ve got nothin’ else to say.

Serves 2

INGREDIENTS

• Pack chow mein noodles
• 2 tablespoons canola oil
• 1 cup chopped green onions
•  3 tablespoons fresh ginger finely diced
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil

DIRECTIONS

1. boil a large pan water, cook noodles 3 minutes
2. preheat wok to high
3. mix in small bowl, oyster sauce, soy and sesame oil
4. add to wok: oil, green onions and ginger cook 1 to 2 minutes
5. add sauce mix, coat noodles, keep moving, cook 1 minute

RED WINE ONION GRAVY

INGREDIENTS

• 2 medium red onions, diced
• 1 tablespoon salted butter
• 1 tablespoon olive oil
• 2 tablespoons all purpose flour
• 1 cup goodquality beef broth
• 1 cup good red wine
• 1 pinch Kosher salt  
• 3 grinds Fresh black pepper
• 2 tablespoons soy sauce (or you can sub Worcestershire sauce)
• 2 tablespoons dijon mustard

DIRECTIONS

• In large skillet, low/medium heat add oil and butter, cook onions 25 minutes until caramelized
• Add flour to onions, coat thoroughly, cook 2 minutes
• Add stock, wine, soy, mustard, salt and pepper, mix well, turn heat up to a simmer 4-5 minutes
• Enjoy with a good steak!

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Onion Jelly

INGREDIENTS

• 2 big ass yellow onions, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• about 6 grinds fresh black pepper

DIRECTIONS

• In a large skillet on low heat, add butter oil and cook onions until caramelized 25 minutes
• Add rest of ingredients, stir, cook down 10 minutes, let it cool 
• Store in the fridge, then enjoy with grilled cheese sandwich!

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Dukkah

Serve this or take this to a party and you will be the coolest person ever. Make a bunch put it in a jar and give it as a gift – spread the word!

Serves 4

INGREDIENTS

• 1 white baguette, sliced
• 1 cup Macadamia nuts
• 1/4 cup good quality Extra Virgin olive oil
• 2 tablespoons ground coriander
• 3 tablespoons ground cumin 
• 1/3 cup toasted sesame seeds
• large pinch of Kosher salt
• 1/4 teaspoon fresh black pepper

DIRECTIONS

1. Preheat oven 350
2. Toast nuts in oven until slightly golden, keep an eye on them, don't leave them
3. Blitz nuts until resemble coarse breadcrumbs
4. In a bowl, mix nuts and all dry ingredients
5. Slice baguette, dip in oil then generously dip in dry mix, enjoy!

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FRESH BOURBON TRIFLE

This is little trifle is bourbonsentric! The nuts go perferctly with the bourbon. It's dead easy.

Serves 4

INGREDIENTS

• 8 strawberries, sliced
• 12 raspberries
• handfull blueberries
• 2 tablespoons salt butter
• 1/2 cup pecan pieces
• 1/2 cup steel cut oats
• pinch Kosher salt
• 1 cup whipping cream
• 2 tablespoons honey
• 1/3 cup bourbon whisky

DIRECTIONS

1. Heat buter in small pan on low heat, add oats and pecans, keep moving, cook 4 mins
2. Whip cream in processor, 10 secons on high, add bourbon and honey, whip 20 seconds, it should be thick and light
3. Get layering: fruit, oat/nut mix, cream, fruit, oat/nut mix, fruit, cream. Eat!

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GORGONZOLA, ONION & BACON SCONES

I know when people hear scone, they think morning and they think sweet. And even though this version is savory, it would still make an amazing addition to any brunch. Just make em.

Serves 4

INGREDIENTS

•  ½ pound bacon, diced
• 1 medium red onion, diced
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 stick cold butter
• 1 cup buttermilk
• 8oz Gorgonzola, crumbled
• 1 egg
• 2 tablespoons water

DIRECTIONS

1. Preheat 400
2. In a skillet, cook bacon until crispy – remove & drain on paper towels
3. Using a little of the bacon grease, cook onions in the same skillet, until nicely softened
4. Sift flour into large bowl, stir in baking powder, kosher salt and pepper
5. Grate butter into flour mixture and using fingers mix together until it resembles fine breadcrumbs
6. Add onions, bacon, Gorgonzola, buttermilk – mix into a ball
7. Flour surface, flatten dough into approx 8" flat circle, 1" deep
8. Let it rest 45 minutes in a warm corner of the kitchen
9. Cut into 12 wedges, place on greased baking sheet
10. Whisk egg and water, brush egg wash over scones, cook 20-25 minutes

ROASTED CHICKPEAS

Serves 3

INGREDIENTS

• 1 can chickpeas, rinsed, drained, dry on paper towels
• 1 tablespoon olive oil
• good pinch Kosher salt
• 3-4 grinds fresh ground pepper
• pinch red pepper flakes
• 1/2-1 teaspoon curry powder  

DIRECTIONS

1. Preheat oven to 400
2. Mix everything in large bowl, coat well
3. Spread flat on baking sheet
4. cook for 30-40 minutes

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homemade granola

My sister-in-law Cheryl turned me on to this crazy good granola. Make it once and you won’t be buying it from the store anymore.

Serves about 8-10

INGREDIENTS

• 3 cups Old Fashioned Oats
• 1/2 cup shredded coconut
• 1 cup sliced almonds
• 1 cup coarsely chopped pecans
• 3 tablespoons brown sugar
• 1 teaspoon cinnamon  
• large pinch Kosher salt
• 2 tablespoons canola oil or coconut oil
• 1/3 cup honey

DIRECTIONS

1. Preheat oven to 300
2. Put all ingredients (except oil and honey) in a large bowl - stir well to mix
3. In small bowl mix honey and oil, microwave 1 minute
4. Pour honey/oil mixture over dry ingredients and mix until evenly coated
5. Spread out on large baking sheet, cook for 40 minutes, stirring well every 10 minutes
6. Cool and eat. I like mine with low fat Greek Yogurt - but really you can put it on old shoes and they'd taste great.

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Baby British Sausage Rolls (aka Pigs in Blankets)

Too simple? Perhaps. Not fancy enough? Perhaps. Delicious? You betcha. These little snacks have been pleasing the British for centuries - so who are we to argue?

Ingredients

• 1 package turkey or pork breakfast sausages (not the fully cooked kind)
• 1 package puff pastry sheets
• 1/2 cup steak sauce
• 2 tablespoons apricot jam
• flour

Directions

1. Let pastry defrost on counter about 20 minutes before using
2. Make a lengthwise slice in each sausage and remove casing
3. Cut pastry sheets into 3 sections, and lay one section on a floured work surface
4. Use rolling pin or bottle to make sheet section a little thinner and longer
5. Place 3 sausages (without their casings) end to end on pastry sheet
6. Roll sheet over sausages into a long snug tube, and cut off excess pastry
7. Cut each tube into 8 pieces and place on lightly greased baking sheet (you can use parchment or wax paper instead if you like)
8. Bake at 350 for 20-25 minutes until lightly brown
9. Mix steak sauce and jam and use as dipping sauce

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ASIAN CHICKEN TACOS

These spicy little tacos are silly good, and healthy too…. so what are you waiting for?

Makes about 4-6 tacos

INGREDIENTS

• 1 tablespoon peanut oil
• 1  1/2 cup broccoli coleslaw mix
• 1  1/2 cups deli roasted chicken, dark meat, shredded
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon Chili Paste (Sambal Oelek)
• pinch Kosher salt
• 1/4 cup sour cream
• 4-6 wheat tortillas

Slaw Dressing:

• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon peanut oil
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 lime, juice
• 1/2 teaspoon brown sugar

DIRECTIONS

1. In medium bowl mix all the dressing ingredients, throw in the slaw, mix again
2. Preheat smoking hot grill pan, add oil, chicken, ginger, salt, cook 2 minutes
3. Add chili paste, cook 30 seconds
4. Warm tortillas
5. Build your taco: Sour cream, slaw mix, chicken mix, eat!

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Baba Ghanoush

Baba Ghanoush Baba Ghanoush Baba Ghanoush! Sorry I just like the way it sounds, don't you? This is easy and packed full of flavor. No regrets here, just make it.

Serves 4

INGREDIENTS

• 2 eggplants
• 3 tablespoons olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon cumin
• good pinch kosher salt
• freshly ground pepper
• pinch cayenne  
• 3 tablespoons fresh curly leaf parsley, finely chopped
• finely chopped 

DIRECTIONS

1. Cut eggplant lengthways, use 1 tablespoon olive oil to coat each side, cook 40 mins
2. Scrap out insides and discard the skin, chop pulp several times to break it up
3. mix everything in a bowl, and serve with grilled flatbread 

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LOX EGGS & ONIONS MATZO BREI

This mashup is found in most Jewish deli's, but tastes all the better when made at home. I LOVE THIS!

Serves 2

INGREDIENTS

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1/2 white onion, 1/2'' diced
• 3 eggs
• 1  1/2 Matzo crackers, broken up
• pinch Kosher salt
• 3 grinds fresh black pepper
• 4oz Lox (cured salmon), diced
• 1 teaspoon parsley, finely chopped

DIRECTIONS

1. In large skillet on medium heat, add oil, butter, cook onions 4-5 minutes
2. Whisk eggs, add crackers, season, mix, let it sit for 2 minutes
3. Add salmon to onion, cook 30 seconds or until slightly opaque
4. Lower heat to low/medium, add mixture to skillet and keep moving until eggs are just cooked, add parsley

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INSTANT CHICKEN SOUP WITH MATZO BALLS

This version is super quick quick and delicious. And wait – don’t forget about the matzo balls of which even your Bubbe (if you have one) would even approve. 

Serves 2-4

INGREDIENTS

• 1 carton Organic Chicken broth

• 1 large carrot, sliced

• 1/2 onion, roughly chopped large pieces

• 1 celery stalk, sliced

• 2 whole stalks fresh thyme, keep leaves on stem

• Chopped Parsley for garnish

Matzo balls:

• 2 eggs beaten

• 1/4 cup water

• 2 tablespoons olive oil

• 1/2 cup matzo meal

• Big pinch kosher salt

• 6 grinds fresh black pepper

• 2 tablespoons curly leaf parsley, stalks removed, finely chopped

DIRECTIONS

1. In large bowl beat eggs, add water, oil and mix well

2. Then add matzo meal, kosher salt, pepper, parsley, mix well

3. Cover and refrigerate 30 mins

4. In medium pot heat broth, carrots, onion, celery, thyme – cook, lid on, low simmer 30 minutes

5. Boil large pot water

6. Form balls using a tablespoon of chilled matzo mix, drop them into boiling water, cook covered about 15 minutes

7. Serve, garnish with pinch parsley

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PASTRAMI & EGG TACO

What’s better than pastrami? A pastrami taco. And what’s better than a pastrami taco? A pastrami & egg taco. And what’s better than a pastrami & egg taco? One that has an over-easy egg in it. Boom! 

Makes 4

INGREDIENTS

• 8 slices Pastrami
• 4 Wheat tortillas
• 4 slices Provalone cheese
• 1 cup iceberg lettuce, shredded
• 2 tablespoons butter
• 4 eggs
• 1/2 cup French Fried Onions
• Kosher salt  
• fresh black pepper
• 2 tablespoons horseradish
• 2 teaspoons Dijion mustard

DIRECTIONS

1. Mix horseradish and Dijion
2. Preheat large skillet on high heat, cook pastrami 1 minute each side. Gather 2 slices per taco, add 1 slice cheese on top, cook until melted
3. warm tortillas
4. In another skillet heat butter, cook over-easy eggs
5. Build tacos: tortilla, spread sauce, lettuce, pastrami/cheese, egg, sprinkle French  onions.

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Ribeye Steak Tacos

Nothin’ amazing you say? Pretty normal ingredients you says? Perhaps, but the combination of ribeye, grilled onions and the rest are simply sublime. Sublime you say? Just try it.

Serves 2

INGREDIENTS

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 large Ribeye steak (chill in freezer for 10 minutes), thinly sliced
• 1 red onion, finely sliced
• 1/2 cup lettuce, finely shredded
• 4 White American cheese, slices
• 1/4 cup sour cream
• 2 tablespoons steak sauce
• 4 wheat tortillas
• black pepper

DIRECTIONS

1. Caramelize onions, in oil/butter on low heat for 10 minutes, mix sauce, warm tortillas
2. Preheat skillet, on high, add oil, add ribeye, black pepper,  cook for 2 minutes
3. Portion up the ribeye, add slice cheese on top heat for 30 second
4. Build taco: sauce, lettuce, beef/cheese top with red onion

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CREOLE CATFISH TACOS

You can't beat a simply cooked catfish taco. Wait... you don’t like catfish? What’s wrong with you?

Serves 2

INGREDIENTS

• 1 catfish fillet, diced
• 4 Wheat or corn tortillas
• 1/2 cup iceberg lettuce, shredded
• 1/4 cups our cream
• 1/2-1 teaspoon Creole seasoning
• 1 avocado, sliced

DIRECTIONS

1. Prep everything, warm the tortillas... the catfish will cook quick
2. Preheat skillet on medium/high, add oil, catfish, creole seasoning, cook 2 minutes
3. Build your tortilla: sour cream, lettuce, catfish, avo, pinch creole seasoning

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