Juicy Citrus Grilled Chicken with Garlic and Rosemary Wild Rice

Healthy eating is a way of life!

Watch me make it here: https://youtube.com/shorts/90VvDH5MhVg

Ingredients
  • 1 bulb garlic, end cut to expose the cloves
  • Extra Virgin Olive Oil, for drizzling
  • 1 cup wild-and-brown rice blend, such as Whole Foods brand, or make your own blend from bulk bins at market (1 part wild rice to 4 parts brown rice)
  • 2 1/4 to 2 1/2 cups chicken stock
  • 3 tablespoons fresh rosemary, 3 stems, finely chopped
  • 1/4 cup toasted pine nuts
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds boneless, skinless chicken
  • 1/2 teaspoon crushed red pepper*
  • Salt and pepper*
  • 2 lemons, halved
  • 1 blood orange or navel orange, halved
  • Baby kale or arugula, a few handfuls to garnish (optional)
Directions
  1. Preheat oven to 400°F. Place garlic bulb on a piece of foil, drizzle with oil and wrap tightly. Roast 40 minutes or so until cloves are soft and light golden in color. Cool to handle then squish cloves from skins into a bowl and mash into a paste.
  2. Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon olive oil. Whisk in garlic paste and add rosemary, salt and pepper. Bring to boil then reduce heat to simmer. Simmer 30 minutes, stirring occasionally, turn off heat and let stand 10-15 minutes. Fluff with fork and add the pine nuts. If rice gets a little dry before it’s fully cooked, add another 1/4 cup stock.
  3. Heat a grill pan over medium-high heat or prepare an outdoor grill.
  4. Dress chicken with about 2 tablespoons olive oil. Season with red pepper and liberally with salt and black pepper or use your favorite seasoning blend.
  5. Grill the chicken and place to platter.  Grill cut citrus until charred and well-marked, about 4 minutes. Douse the chicken with grilled citrus juices and let stand for about 15 minutes and up to 1 hour.
  6. Serve a bed of wild rice. Top with a few leaves of arugula or baby kale.  

Easy and Healthy Greek Style Turkey Burgers

New Year resolutions to eat healthier should include these!

Watch me make it here: https://youtube.com/shorts/t5PJDPYFXUI?feature=share

Ingredients

Burgers

  • 1 -1/2 lb. ground turkey
  • ½ cup crumbled feta cheese
  • ½ cup chopped red onion
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon fine grain salt
  • ⅛ teaspoon ground black pepper
  • Sliced cucumbers, tomatoes, lettuce and extra dill for toppings
  • 4 Brioche buns

Tzatziki Sauce

  • 1 English cucumber
  • 3 cloves garlic
  • ¼ teaspoon kosher salt or sea salt
  • 2 cups plain Greek yogurt (or use regular plain yogurt for a more sauce-like consistency)
  • 2 tablespoons minced fresh herbs such as mint, dill, cilantro, purslane, or parsley
  • 1 tablespoon extra-virgin olive oil
Directions

For the sauce:

  1. Coarsely grate the cucumber into a cheesecloth-lined colander or fine mesh strainer over the sink and let drain, 15 minutes. Use your hands to squeeze out excess water.
  2. Meanwhile, pound garlic cloves and salt together into a paste using a mortar and pestle. In a large bowl, combine yogurt with garlic paste, grated cucumber, and herbs.
  3. To serve, transfer to a medium bowl and drizzle with olive oil.

For the burgers:

  1. In a large bowl combine turkey, feta cheese, mint, onion, parsley, salt, and pepper.
  2. Using your hands mix until thoroughly combined but don’t over mix or the burgers will become dry.
  3. Divide meat mixture into 4 parts and shape into patties.
  4. Heat a grill or a grill pan over medium-high heat. Grill the burgers until cooked through and the inside of the burger is no longer pink.
  5. Add toppings of your choice and include your Tzatziki sauce.

Quick Chicken Enchilada Skillet Casserole

Only requires one pan!

Watch the video here: https://youtube.com/shorts/Ia4RbBDu75o

Ingredients
  • 2 tablespoons olive oil
  • 1 cup fresh or frozen corn kernels
  • ½ cup diced green bell pepper
  • ½ cup diced red bell pepper
  • ½ cup diced onion
  • 5-ounces baby spinach
  • 2 ½ cups shredded cooked chicken breast
  • 8-ounce pouch red or green enchilada sauce
  • 1 ¼ cups prepared fresh salsa
  • 8 6-inch corn tortillas, cut into 1-inch-thick strips
  • 1 ½ cups shredded cheddar cheese
  • 1 cup coarsely chopped grape tomatoes
  • ¼ cup chopped fresh cilantro
  • ¼ cup matchstick-cut radishes
  • Sour cream
Instructions
  1. Preheat oven to 350°F.
  2. Heat oil in a large cast-iron skillet. Add corn, green and red peppers, and onion; cook, stirring occasionally, until charred, 7 to 10 minutes.
  3. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.
  4. Stir in cooked chicken, enchilada sauce, and salsa until combined.
  5. Gently stir in tortilla strips.
  6. Sprinkle with cheese.
  7. Transfer to the oven and bake until bubbly, around 15 minutes.
  8. Top the casserole with sour cream, tomatoes, cilantro, and radishes.

Slow-Cooked Beef Bourguignon in a Rich Red Wine Gravy

This meal is comforting and perfect for the cold months.

Watch the video here: https://youtube.com/shorts/DuYgXQOM6pg

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 5-6 slices bacon cut into ¼-inch slices
  • 3 pounds boneless beef chuck and cut into 1½-inch cubes
  • 1-2 carrots sliced 1/2-inch thick
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 1 pinch coarse salt and freshly ground pepper
  • 1 tablespoon tomato paste
  • 1 cup soy sauce
  • 16 oz. pearl onions thawed (optional)
  • 3 cups red wine like Merlot, Pinot Noir, or a Chianti — for a milder sauce, use only 2 cups of wine
  • 2 cups beef stock
  • 1 teaspoon fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 2 bay leaves
  • 1 pound fresh small white or brown mushrooms, quartered
  • 2 tablespoons butter
Instructions
  1. In a large skillet cook bacon over medium high heat until crisp. Put bacon in slow cooker. Salt and pepper the beef and add to the skillet and sear on each side for 2-3 minutes. Transfer beef to the slow cooker.
  2. Add the red wine to the slow cooker.
  3. Add beef broth, tomato paste, and soy sauce to the slow cooker.
  4. Add garlic, thyme, onions, carrots, pearl onions, and mushrooms to the slow cooker.
  5. Give it a good stir and cook on low until beef is tender for 8-10 hours. Your whole house will smell incredible!
  6. Serve with truffle mashed potatoes, and garnish with fresh thyme or parsley.

Easy and Colorful Baked Feta Pasta

I like to call it Christmas Pasta with all its holiday colors.
INGREDIENTS
  • 8 ounces dried Cavatappi pasta or pasta of choice
  • 2 pints cherry tomatoes
  • 8- ounce block feta cheese
  • ½ cup extra virgin olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 garlic cloves minced
  • ¼ cup packed chopped fresh basil plus more for serving
INSTRUCTIONS
  1. Preheat oven to 400°F. Place the cherry tomatoes in an oven-safe baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.
  2. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes and flip a couple times to coat it with the olive oil and seasoning.
  3. Bake in the preheated oven for 35 minutes, until the cherry tomatoes burst, and the feta cheese melts.
  4. While the tomatoes and feta are baking, cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking liquid in case you’d like to toss it in.
  5. Immediately add the garlic and basil leaves to the cooked tomatoes and feta and toss everything to combine.
  6. Transfer the cooked pasta to the baking dish and toss to combine. Garnish with more fresh basil and serve warm.

Easy, Creamy Red Pepper Pasta with Burrata & Herbs

I’m much rather eat pasta and drink wine! 

Watch the video here: https://youtu.be/DFZpENXr5co

Ingredients
  • ¼ cup olive oil
  • 2 shallots, thinly sliced
  • 2 lbs. (about 5 ea.) red bell peppers, stemmed + thinly sliced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 1 sprig fresh rosemary
  • kosher salt
  • freshly cracked black pepper
  • 4 cloves garlic, minced
  • ¼ cup balsamic vinegar
  • 1 ½ cups vegetable stock
  • 1 lb. linguine or bucatini
  • ¼ cup heavy cream
  • ¼ cup grated parmesan cheese, plus more for garnish
  • ¼ cup parsley leaves, finely chopped for topping
  • 1 (8 oz) ball burrata cheese
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the olive oil. Once hot, add the shallots. Sauté for a couple of minutes until golden. Add the red peppers, fresh thyme, oregano, and rosemary. Season well with salt and pepper.
  3. Cook the peppers until soft and caramelized, about 15-18 minutes, stirring often. Add the garlic and balsamic vinegar. Cook for another minute or so. Add the vegetable stock. Bring to a simmer and cook over medium-low heat for 5 minutes.
  4. Meanwhile, drop the pasta. Stir well and cook for 1 minute less than the package’s instructions. Remove the herb stems from the sauce and stir in the cream. Transfer the sauce to a blender and blend for at least 90 seconds until smooth and creamy.
  5. Drain the linguine and add it back to the pot. Pour in the sauce and grated parmesan cheese. Over low heat, stir for a minute to coat the pasta and allow the parmesan to melt.
  6. Plate the pasta with the burrata cheese torn over top. Drizzle with a little olive oil, top with more parmesan, freshly cracked black pepper, and any extra herbs.

Mouthwatering Caprese Burgers

A Great Italian/American dish!
Ingredients

(for homemade basil pesto)

  • 2 cups basil leaves
  • 1/4 cup salted roasted almonds
  • 1 garlic clove
  • 1/2 cup extra-virgin olive oil, plus more for brushing
  • 1/4 cup grated Pecorino-Romano cheese
  • (you can also purchase fresh basil pesto from your deli/grocer)
  • Salt
  • Freshly ground pepper
  • 1 pound ground beef chuck
  • 1 pound ground beef sirloin
  • 8 ounces fresh mozzarella, cut into 6 slices
  • 6 brioche hamburger buns, split
  • 2 tomatoes, sliced
Directions
  1. For the basil pesto, in a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
  2. Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick.
  3. Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted.
  4. Assemble your burger by spreading some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Add some fresh basil if you like. Serve immediately…add a side of truffle fries!

Herbes de Provence Shrimp with Basil and Pea Couscous 

Sounds fancy, but it’s really quick and easy to make!
Ingredients
  • 1 c. couscous
  • 3/4 c. frozen peas, thawed
  • 1/4 c. fresh basil, chopped
  • 1 tsp. lemon zest, plus 2 tablespoons lemon juice
  • 3 tablespoons olive oil, divided
  • Kosher salt and freshly ground pepper
  • 1 lb. large shrimp, peeled and deveined
  • 2 tsp. fresh thyme
  • 2 tsp. fresh marjoram, oregano, or savory, chopped
  • 1 tsp. fresh rosemary, chopped
  • 1/2 tsp. dried lavender
  • 1 tbsp. fresh tarragon, chopped
Directions
  1. Cook couscous per directions. Fold in peas, basil, lemon zest, and 1 tablespoon oil. Season with salt and pepper.
  2. Combine shrimp, thyme, marjoram, rosemary, lavender, and 1 tablespoon oil in a bowl. Season with salt and pepper.
  3. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, turning once, until opaque throughout, 2 to 3 minutes. Remove from heat and add lemon juice and tarragon; toss to combine.
  4. Place couscous in bowl and serve shrimp on top. Add additional herbs for taste.

Lemon Chicken Gnocchi

Grilled chicken with silky pasta in a luxurious lemon cream parmesan sauce.
INGREDIENTS
  • 2 chicken breasts cut in half lengthwise
  • 1/2 teaspoon garlic powder
  • 1 teaspoon lemon pepper seasoning see note
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup heavy/whipping cream
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
INSTRUCTIONS
  1. Cut the chicken in half lengthwise so you have two thinner cutlets. Add garlic powder and lemon pepper to each side. If the lemon pepper seasoning you’re using doesn’t have salt, make sure to salt the chicken as well.
  2. Put the oil and butter in a pan and heat it over medium-high heat for a few minutes. Sear the chicken for about 5 minutes per side, or until it’s golden and cooked through. Place the chicken on a dish. You can also tent with foil to keep warm.
  3. Turn the heat down to medium, add the garlic, and cook for about 30 seconds.
  4. Mix in the chicken broth and lemon juice and scrape up any brown bits from the bottom of the pan.
  5. Add the gnocchi and cream. Give it a good stir and make sure the gnocchi is covered by the liquid. Let it bubble gently, uncovered, for 5–7 minutes, stirring every so often, or until the gnocchi is done and the sauce has thickened. Do not cook the gnocchi ahead of time. As the gnocchi cooks, it will give off starch, which will thicken the sauce. Don’t let the sauce get too thick, because it will get thicker as it cools (add a splash more broth if needed).
  6. Take the pan off the stove and add the spinach and Parmesan cheese. Toss until the spinach is well mixed in and has started to wilt. Add the chicken and any juices from the plate back to the pan, and then spoon some sauce on top. 

Classic American Goulash

Originating in Hungary, this is a quick and easy satisfying dish that can cook in just one pot!
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 ½ cups chopped onion
  • 1 pound lean ground beef
  • 2 large cloves garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 (14 ounce) can no-salt-added diced tomatoes, undrained
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 cup low-sodium beef or chicken broth
  • 1 1/4 cups whole-wheat elbow macaroni
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Heat oil in a large saucepan over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes.
  2. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute.
  3. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes.
  4. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes.
  5. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan or add a dollop of sour cream, if desired.