Grilled Lemon Herb Chicken Avocado Orzo Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad

Ingredients:

Dressing:

1/3 cup olive oil

3 tbsp honey

3 tbsp grainy dijon mustard

juice of one lemon

2 tbsp white balsamic vinegar

1/2 cup mixed herbs, chopped (rosemary, oregano, basil)

1 small shallot, grated (or finely diced)

2 colves, garlic, grated

Salad: 

3/4 pound boneless, skinless, chicken tenderloins

1 bell pepper, quartered and seeded

1 pound dry orzo pasta

1 cup cubed cheddar cheese

1/4 cup crumbled bleu cheese

2 cups shredded red leaf lettuce

1 cup cherry tomatoes, halved

6 slices cooked bacon, crumbled

1 avocado, sliced

Directions:

1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

2. In a large bowl, toss the chicken with 1/3 of the dressing. Let sit at least ten minutes. Grill the chicken until cooked through, about 10-12 minutes. At the same time, grill the bell pepper until slightly charred, then chop. Cut the chicken into 1/2" cubes.

3. Bring a large pot of salted water to a boil. Cook the orzo to al dente. Drain. Add the hot orzo, cheddar cheese, bleu cheese, and 1/3 of the dressing. Toss to combine. Add the chicken, bell pepper, lettuce, tomatoes, and bacon, tossing to combine.

4. Top the pasta with avocado. Season with fresh cracked pepper and salt to taste. Serve warm or cold. We preferred warm.

 

Air Fryer Crispy Shrimp Tacos

 

Cheesy Eggplant Caprese Gnocchi Skillet

Cheesy Eggplant CapreseGnocchi Skillet

Ingredients:

• 16 oz. pkg. Gnocchi (freezer section)
• 1tbsp olive oil
• 1/2 large onion or 1 small onion, chopped
• 1 tsp kosher salt
• 1 lb eggplant, diced (2 medium size)
• 2-3 cloves garlic, diced
• 5 oz fresh baby spinach
• 1 tbsp tomato paste
• 20 oz can San Marzano Style crushed tomatoes
• 6 leaves fresh basil
• 6 oz small mozzarella balls

Directions:

1. Bring water to a boil, cook gnocchi according to package directions and drain.
2. Meanwhile, set a large non-stick skillet over medium heat and add the oil.
3. When the oil is warm, add the onion, eggplant and salt to the pan and sauté for about 3 minutes, or until it begins to soften. Then add the garlic and cook until fragrant, another 1-2 minutes.
4. Gradually add the spinach, stirring until it wilts. Once it's all in the pan, sauté for 1-2 minutes, or until it cooks down.
5. Push it to one side of the pan with your spoon and add the tomato paste, stirring until it smells lightly caramelized and toasty.
6. Pour in the can of tomatoes and decrease the heat to medium.
7. Cover the pan and cook for 5-6 minutes, or until the eggplant is tender.
8. Add the cooked gnocchi, place the mozzarella on top. Cover the pan and cook 3-5 minutes, or until the mozzarella iis melty.
9. Garnish with torn fresh basil and serve.

Farfalle with Prawns and Walnut Cream Sauce

 Farfalle with Prawns and Walnut Cream Sauce

Ingredients:

10-12 cherry tomatoes, quartered

1-2 shallots, depending on size

1 lb. prawn, or jumbo shrimp (deveined and tailed)

3/4 cup heavy cream

Brandy, a couple shots worth

2 tbspn Balsamic vinegar

fresh parsley

Handful of walnut halves, rough chopped

Farfalle pasta ( 1 box)

Directions:
Heat up a pot of water for the pasta

Cook the shallot(s) in some olive oil and some butter until soft, Then add brandy and cook for a few minutes. 

Add the cream and balsamic vinegar and cook for a few more minutes, then take off the heat.

Cook the pasta to al dente and drain

Sprinkle the fresh parsley onto to the sauce and gently blend in

Spoon the sauce on to the pasta

Serve and enjoy

Old Bay Shrimp Quesadillas

Old Bay Shrimp Quesadillas

Ingredients:

8 large flour tortillas

3 cups shedded Monterey Jack Cheese (or similar)

2 cups chopped baby spinach

2 tbsp. butter

1 tsp. old bay seasoning

2 cloves diced garlic

1-1/2 lb. large shrimp, cleaned, deveined, tails removed, rough chopped

2 cups guacamole

1 medium tomato, chopped

1/4 cup cilantro, chopped

Directions:

1. Preheat oven to 400 F. and prep two sheet pans with parchment paper. Place two tortillas on each sheet      pan.

2. In a medium bowl, combine two cups of the cheese and spinach. Set aside.

3. In a large skillet over medium heat melt the butter, add the shrimp, old bay, and garlic. Saute      until          the shrimp are cooked through and pink.

4. Add a handful of cheese/spinach mixture to each tortilla. Divide shrimp evenly over the four                        mixtures. Top with the remaining cheese/spinach, then more cheese.

5. At this point, you can either top each with the guac, cilantro, and tomato, or top with the the other              tortillas and then top with the condiments after baking for ten minutes. I like adding them before. 

6. After baking for the ten minutes, remove and serve immediately. Will feed six people. 

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

Ingredients:

2 - 9” pie crusts, or make your own (recipe below, need to be made ahead)

1-2 tablespoons olive oil

2 – boneless skinless chicken breasts, pounded thin

2 – tablespoons minced fresh rosemary

2 – tablespoons fresh parsley

Salt and black pepper to taste

2/3 cup chicken broth

1/3 cup butter

1 clove garlic, minced

1/3 medium onion, diced

½ teaspoon salt

¼ teaspoon ground black pepper

1/3 cup all-purpose flour

1-3/4 cups chicken broth

2/3 cup milk

1 (8 ounce) package frozen  mixed vegetables, thawed

aluminum foil

Directions:

1. Pre-heat oven to 425 F.

2. Lightly grease pie plate with butter

3. Place one pie crust in the pie plate

4. Heat oil in a 12” skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to skillet and sauté until golden brown, 2-4 minutes per side.

5. Reduce heat to medium-low and add 2/3 cups chicken broth. Simmer, careful not to overcook, just until chicken juices run clear, about 10-15 minutes. Transfer chicken to a plate. Reserve pan drippings.

6. Melt butter in the skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about a minute. Add onion, salt and pepper until onion is translucent. Whisk in flour until mixture thickens.

7. Add 1-3/4 cups chicken broth and milk, 1 cup at a time, whisking constantly. Remove from heat once mixture begins to thicken again.

8. Cut chicken into bite size pieces and mix with thawed vegetables and broth mixture. Pour into pie crust. Place top crust on and pinch the two together using a fork or your fingers. Trim off excess dough.

9. Place pot pie in oven for 3-40 minutes. Let stand at least 15 minutes before cutting and serving.

Crust(s):

Ingredients:

1. 1-1/4 cups all-purpose flour

2. ¼ teaspoon salt

3. ½ cup butter (one stick), chilled and diced

4. ¼ cup ice water

Directions:

1. In a large bowl, combine flour and salt. Cut in butter until      

mixture resembles course crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for at least ½ hour.

2. Roll dough out to about 11” diameter. Place crust in plate.

3. Make the top crust the same way and have ready. 

Sweet Potato Gnocchi with Sage & Garlic Butter

Sweet Potato Gnocchi with Sage and Garlic Butter

Ingredients:

2 - 3 large sweet potatoes (depending on size)

1 egg, beaten

2 cups all-purpose flour

2 tablespoons olive oil

2 tablespoons butter

6 leaves fresh sage, or more to taste

1 -2 garlic cloves diced

Directions:

1. Peel and microwave sweet potatoes for 12 minutes on high

2. Mash sweet potatoes in a large bowl (or use a ricer, it's easier!). Let cool, at least 15 minutes. Add the gg and mix with a fork. Mix in all-purpose flour gradually using a spoon. Knead together as dough becomes tougher. Wrap the dough in plastic wrap and refrigerate for at least 1/2 hour.

3. Dust your work surface with flour. Place your dough on the surface, cut into 8 pieces.

4. Take one piece, roll it out into a sausage about 1/2" diameter. Cut into 1/2" sections. Roll across a fork or gnocchi board to roll up into their final shape. Repeat with the remaining parts of dough.

5. Bring a large pot of water to boil. Cook the gnocchi until they float in the boiling water, about 4 minutes.

6.   Combine the olive oil, butter, sage, and garlic in a sauce pan over medium-low heat. Cook and stir until butter is melted and flavors are combined. Add the gnocchi.

7. Serve in bowls or plates. Top with Parmesan to taste.