Saturday, September 15, 2018

Sunday Dinner September 16, 2018

On The Menu

Firecracker Chicken

4 – 6 Servings


4 – 6 boneless, skinless chicken breasts

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

¼ - ½ teaspoon cayenne pepper

1 tablespoon oil

Sauce Ingredients

¼ cup maple syrup

1 medium – large chipotle pepper in adobo sauce

3 tablespoons adobo sauce

2 tablespoons apple cider vinegar

½ teaspoon butter

2 garlic cloves

¼ cup light brown sugar

Chicken Directions

Combine the sea salt, granulated garlic, granulated onion and cayenne pepper then season chicken thoroughly with it.  Let the chicken marinate in the seasoning at least an hour or overnight.
To bake: Preheat oven to 350 degrees F. Spray or wipe a sheet pan lightly with oil. Place breast on pan and bake 40 - 45 minutes (depending on size of breast) or when the internal temperature reaches 165 degrees F. 

To grill: Preheat an outdoor grill for medium-high heat, and lightly oil. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.

Sauce Directions

In a blender or food processor, combine the maple syrup, chipotle pepper, adobo sauce, apple cider vinegar, butter, garlic and light brown sugar and process until smooth. Transfer product to a small sauce pan and simmer over medium heat. Allow it to come to a boil, reduce heat to a low simmer. Leave it simmering until chicken is done, stirring occasionally. When chicken is ready, pour the sauce over it and serve.

Sweet Potato Veggie Bake
4 Servings

2 sweet potatoes, ½” cubes
1 zucchini, quartered ½” pieces
1 yellow squash, quartered ½” pieces
1 medium red bell pepper chopped
3 garlic clove sliced
¼ teaspoon rosemary, chopped
2 tablespoons olive oil
1½ teaspoons Creole Seasoning 1 teaspoon sea salt 

Preheat oven to 425 degrees F.
In a medium size bowl toss together all the ingredients, Place them in a single layer on a baking sheet leaving a little space between the pieces and bake for 35 minutes, until potatoes are tender.   You can also cook them on the grill.
Cuban Black Beans and Rice  
8 Servings
½ cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid.  Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.

  Grilled Cabbage Slaw

6 servings


½ cup white wine vinegar

½ cup olive oil

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

½ teaspoon sea salt

½ teaspoon pepper

1 teaspoon granulated garlic

1 medium red cabbage, quartered leave core in tact

1 medium green cabbage quartered leave core in tact

1 bunch scallions


Preheat grill to medium-high heat, wipe down grates with oil.

 Whisk vinegar, oil, mustard, tarragon, salt, pepper and garlic in medium bowl.

Brush cabbages and green onions with some of the dressing.

Grill cabbages until dark grill marks form, 3 to 4 minutes per side.

Grill green onions until charred on 1 side, 2 to 3 minutes.

Transfer vegetables to a chopping board and let cool.

Chop scallions and cabbages; place in large bowl, discarding cores.

Add remaining dressing; toss until coated.

 Lemon Bundt Cake
8-10 Servings
For the Cake
2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
5 large eggs, room temperature
¼ cup lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons kosher salt
1 cups freshly squeezed lemon juice, divided
1 cups buttermilk, room temperature
1 teaspoons vanilla extract
The Icing
1 cups powered sugar
2 tables freshly squeezed lemon juice
Preheat oven to 350 degrees.  Flour & grease a bunt cake pan.
Use a mixer with the paddle attachment, cream butter with 2 cups granulated sugar until fluffy.  Place mixer on medium speed, add the eggs, 1 at a time them add the lemon zest.
Sift the flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine ½ cup lemon juice, buttermilk and vanilla.
Place the mixer on low and add the flour and buttermilk mixtures to the creamed butter and sugar mixture, alternating between the dry and wet ingredients and ending with the flour. 
Transfer mixture to cake pan, smooth the top and bake 45 minutes to an hour or until the tester comes out clean.
Combine ½ cup of granulated sugar with ½ cup of lemon juice in a small saucepan and cook over low heat until sugar dissolves.  When cake is done, let it cool for 10 minutes. 
Place cake on a plate  and spoon the lemon syrup over the cake then let it cool completely.
For the icing, combine the powered sugar with lemon juice in a bowl, mixing with a whisk until smooth.  Pour over the top of the cake and allow it to drizzle down the sides.

Saturday, September 1, 2018

Labor Day 2018

On the Menu

Curried Deviled Eggs
8 Servings
8 large hard-boiled eggs
1 teaspoon Dijon mustard
pinch cayenne pepper - optional
½ - 1 teaspoon curry powder
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons minced chives

Peel the eggs and cut them lengthwise in half. 

Remove the yolks and place in a small bowl. 
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives. 
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving. 

Stuie's Lemon Teriyaki Grilled Salmon

4 Servings


1 teaspoon granulated garlic

1 teaspoon granulated onion

½ teaspoon black pepper

¼ teaspoon cayenne pepper

½ teaspoon sea salt

4 salmon fillets

1 tablespoon grapeseed oil

4 cloves garlic, minced

1 tablespoon honey

1 cup teriyaki sauce

Juice of l lemon

lemon slices for garnish

fresh mint for garnish


In a small bowl, combine all the dry seasonings and generously sprinkle it over both sides of the fillets. Let fillets marinate in the seasoning for at least an hour or overnight.

Heat the oil in a small sauce pan, add the garlic and saute until lightly browned. Add the honey, teriyaki sauce and lemon juice. Simmer over low heat until sauce reduces, stirring occasionally.

Pre heat the grill to medium high and grill fillets approximately 3 – 5 minutes each side, depending on how thick they are, just do not over cook them. Spoon the lemon teriyaki sauce over each fillet add a sprig of mint and lemon slice before serving. 

 Cilantro Lime Grilled Yams
 8 Servings

4 sweet potatoes/yams, unpeeled
1 teaspoon sea salt
1 lime, juiced
¼ - ½  teaspoon crushed chili pepper
¼ cup grapeseed oil
1 tablespoon minced garlic
¼ cup chopped fresh cilantro
Parboil  the potatoes: Place in a pot of water and boil until just fork-tender.
Cool them down by dipping them in an ice bath [equal parts ice and water].
Once cool drain and slice each potato lengthwise into eighths.
In a large bowl, whisk together the salt, lime, chili peppers, oil, garlic and cilantro.
Add sweet potatoes and toss gently until wedges are coated with the mixture.
Preheat a grill to medium; using a towel and tongs, wipe down the grill with grapeseed oil to prevent sticking.
Place the potatoes on the grill and grill until golden brown on all sides, about 1½ minutes per side.

  Greek Pasta Salad

8 Servings
1 pound pasta (orzo, elbow macaroni, bow tie, etc.)
2 quarts water
sea salt
1 tablespoon olive oil
1 medium red bell pepper, diced
¼ cup sun dried tomatoes, diced
2 cups baby spinach, torn
½ - 1 cup kalamata olives, sliced
1 small red onion, diced
1 cup diced or crumbled feta cheese
¼ cup extra virgin olive oil
¼ cup red wine vinegar
½ teaspoon basil leaves
1 teaspoon oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion


Bring water to a boil, add pasta to the boiling water and stir gently.

Let water come back up to a rapid boil, remove pot from the heat and cover.

Let pasta sit covered and undisturbed for the amount of cooking time as stated on the box.  Orzo is usually 9 minutes.

Remove from heat and rinse quickly with cold water to stop the cooking. Drain well.

Transfer to mixing bowl, add 1 tablespoon oil and 1 teaspoon sea salt and mix thoroughly.

Place pasta in the refrigerator and let it cool for approximately 1 hour.

Once cold, remove from refrigerator; mix in bell pepper, tomatoes, spinach, olives, onions, and cheese.

In a separate bowl, whisk together the olive oil, vinegar, basil, oregano, granulated garlic and onion. Pour dressing over the pasta and mix until all ingredients are combined. 

Refrigerate until ready to serve. 

Jalapeno Burgers
6 Servings
2½ pounds ground beef or turkey1
2 teaspoons sea salt 
1 teaspoon freshly ground black pepper 
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 small onion, diced
1 jalapeno pepper, diced
2 garlic cloves minced
2 tablespoons grapeseed oil 

In a bowl, combine the ground meat, salt, pepper, granulated garlic, granulated onion, onions, jalapeno peppers and garlic and mix well.
Form the mixture into 6 patties.
Heat a cast-iron skillet over high heat until it begins to smoke. Add 1 tablespoon of the grapeseed oil to the pan and reduce the heat to medium. Add 3 of the patties to the pan and cook until the first sides are seared, 3 to 5 minutes. Flip and cook until the burgers are cooked completely through, about 5 minutes. Repeat with the remaining tablespoon grapeseed oil and the other 3 burgers.
Or cook on a preheated grill 3 - 5 minutes each side.

1For a flavorful burger, if using ground turkey mix all ingredients 24 hours prior to cooking.

Melon Salad
8 – 12 Servings
⅓ cup honey or agave syrup
½ cup orange juice
Juice of 1 lemon
¼  teaspoon crushed red chili peppers - Optional
2 tablespoons chopped fresh mint leaves
1 cantaloupe, seeded, peeled, diced
1 honeydew melon, seeded, peeled, diced
1 watermelon, seeded, peeled, diced

In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.
Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

Spicy Cucumber Mint Salad
4 Servings
2 large hot house cucumbers, diced
1 small onion, sliced thin
1 jalapeno pepper, sliced thin
½ teaspoon crushed red chili peppers
½ teaspoon sea salt
½ teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon dried mint leaves, crushed
Juice of ½ lemon
1 tablespoon extra virgin olive oil

Combine all ingredient in a bowl, cover and refrigerate for at least an hour before serving.

  Strawberry Lemonade
Yields 1 Gallon
3 ½ quarts [14 cups] cold water
2 cups sugar
2 cups strawberries
10 ounces [1¼ cup] freshly squeezed lemon juice [6 – 8 lemons]

The secret to perfect iced drinks is to start by making a simple syrup. Dissolving equal parts sugar and water effectively disperses the sugar in the liquid, instead of having the sugar sink to the bottom.
In a medium saucepan, bring 2 cups of water and 2 cups of sugar to a boil.
Reduce the heat to medium low and simmer, uncovered stirring occasionally, until the sugar dissolves [This is a simple syrup].
Add strawberries and cook 10 – 13 minutes stirring occasionally. 
Remove from heat and let cool to room temperature before using.
Pour remaining water and the lemon juice into a large container.
Using a mesh strainer, strain the strawberry syrup.  Use a spoon and gently mash the strawberries through the strainer.  Discard the seeds and any pulp remaining in the strainer.
Pour 3 cups of syrup into the lemonade and mix thoroughly.
Refrigerate until lemonade is cold, then serve over ice.