Saturday, June 27, 2020

Sunday Dinner June 28, 2020

On the Menu

El Pollo Loco Chicken
Caprese Pasta Salad
Sauteed Spinach with Roasted Garlic
Minty Watermelon Water 

El Pollo Loco Chicken
4 Servings
¾ cup Heinz chili sauce
1 lemon, juiced
1 large orange, juiced
2 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon Worcestershire sauce
Tabasco sauce to taste
4 boneless chicken breasts

With the exception of the chicken, mix all ingredients in a baking dish
Add the chicken and marinate for at least 4 hours or up to 24 hours
Remove chicken from the refrigerator and bring to room temperature.  Remove from the marinade, and grill for 
6 - 8 minutes on each side or until internal temperature reaches 166 degrees F.  Let chicken rest 10 minutes before slicing.

Caprese Pasta Salad
8 Servings
8 cups of water
1 pound pasta (angel hair, orzo or penne)
2 teaspoons sea salt
¼ - ½ cup extra virgin olive oil
1 teaspoon black pepper
1 pound fresh mozzarella, ½” dice
3 Roma tomatoes, diced
1 small bunch fresh basil, chiffonade

In a large pot, bring 8 cups of water to a boil, add pasta and bring the pot back up to a rapid boil then stir.
Cover pot, turn off the burner, and let the pasta sit, undisturbed 6 – 8 minutes (see package for exact cooking time).
Drain pasta in a colander then transfer to a large bowl.  While pasta is still hot, stir in the salt and mix thoroughly.
Add ¼ cup olive oil mix until pasta is coated with oil then refrigerate until pasta is cool.
Once pasta is cool, add pepper, mozzarella, tomatoes, basil, and remaining oil if needed.
Mix thoroughly and refrigerate until salad is cold.

Sauteed Spinach with Roasted Garlic
4 Servings
2 tablespoon olive oil - divided
½ teaspoon crushed red chili peppers
10 - 13 garlic cloves, roasted
I pound baby spinach
Juice of ½ lemon
1 teaspoon sea salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
Freshly ground black pepper to taste

Preheat oven to 350 degrees F. 
Place garlic cloves in a small ovenproof pan, add 1 tablespoon olive oil and mix until all cloves are covered with oil. Place pan in the oven and bake 35 - 45 minutes or until cloves are golden brown. 
Heat 1 tablespoon of olive oil in a large sauté pan, add the chili peppers and sauté until flakes are lightly browned. Add the spinach, roasted garlic, and all remaining ingredients and sauté until spinach is wilted. Taste for flavor and adjust ingredients as needed. Remove from heat and serve immediately.

Minty Watermelon Water
Yields ½ gallon
64 ounces water
1 sprig fresh mint
3 watermelon wedges
Place all ingredients in a glass jar with a lid.  Refrigerate for at least an hour before drinking.  Refill container three times or when flavor fades before discarding ingredients.

Saturday, June 20, 2020

Father's Day June 21, 2020

On the Menu

Steaks Grilled to Perfection
4 Servings

4 - 6-ounce steaks of your choice
granulated garlic, to taste
granulated onion, to taste
coarse sea salt, to taste
coarsely cracked black pepper, to taste 

Remove steaks from the refrigerator 30 minutes before grilling and season both sides with granulated garlic, onion, salt, and pepper. 
Preheat grill to high, cook for 3 to 6 minutes per side for medium-rare. 
To create attractive cross-hatched grill marks, using tongs, give the steaks a quarter-turn halfway through cooking on each side.
When done, allow the steaks to rest for 10 minutes before cutting them. This helps them retain their juice.  
Note: Use your finger and poke your steaks.   As steaks cook, they become firmer and firmer.  A rare steak has a lot of give,  [like pudding]; a medium steak feels springy [like jello]; a well-done steak feels very taut [no movement].

Bleu Ribbon Potato Salad
6 – 8 Servings

3 pounds red potatoes cut into 1” dice
1 bay leaf
2 tablespoons white wine vinegar
1 teaspoon salt
1 teaspoon pepper
2 stalks celery, chopped
1 medium red onion, chopped
½ bunch parsley, coarsely chopped
6 ounces gorgonzola cheese
¼ cup vegan mayo
¼ cup fat-free sour cream

Wash potatoes and scrub with a vegetable brush, cut off any bad spots or blemishes, but do not peel. Cut potatoes into 1” dice.
Place potatoes and bay leaf in a pot of cold water and bring to a boil.  Boil until potatoes are fork-tender about 13 minutes. 
Thoroughly drain potatoes, discard bay leaf, and place potatoes in a bowl. 
While potatoes are still hot, season them with salt and pepper then mix in the white wine vinegar.
Spread potatoes out to cool on a sheet pan [cookie sheet] and let them sit for about 15 minutes on the counter before placing them in the refrigerator. Let potatoes cool in the refrigerator uncovered for 30 minutes. 
Once potatoes have cooled down, add in all vegetables and mix thoroughly then add the cheese, mayo, and cream and mix thoroughly.
Cover, return to the refrigerator until salad is cold.

Field Greens Salad
6 – 8 servings

1 ½ pounds salad greens
1 cup mandarin oranges
½ cup blue cheese, crumbled
1 cup pecans halves
¼ cup Balsamic Vinaigrette dressing

In a large bowl, toss the salad greens, oranges, blue cheese, and pecans.
Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.

Grilled Corn
Serves 6

½ cup extra virgin olive oil
1 teaspoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon crushed red chili peppers
6 ears of corn in the husk

Whisk together olive oil, lemon juice, and seasonings and set aside to spread on corn once it’s done.  
Purchase fresh corn on the cob. When you pick out your corn, be sure to partially peel back the husk and silk so that you can be sure you're getting a good ear.
Remove as much of the corn silk as possible without removing the husk. Excess silk will burn while the corn is on the grill.
Soak the corn in water for 15 to 20 minutes. This will ensure that you can cook the corn for a long enough time without it burning.
Take the corn out of the water, and shake off any excess. You want the corn wet, but not dripping.
Close the silk back around the corn and place the corn on the grill and then close the lid.
A gas grill should be on medium heat. If you're using a charcoal grill, make sure the coals are no longer flaming.
Turn the corn every 10 minutes, you want the corn to be evenly cooked and browned on all sides.
When the corn husk is charred and nearly black, your corn is done.
Remove the corn from the grill and carefully remove the husk and remaining corn silk. While the corn is still hot, use a pastry brush and brush each ear of corn with the olive oil spread.

New Age Easy Baked Beans
12 Servings
2 tablespoons grapeseed oil
1 cup chopped onion
¼ cup minced garlic
2 cans salt-free pinto beans, rinsed and drained
4 cans salt free vegetarian beans
2 cans salt-free diced tomatoes
1 teaspoon of sea salt
1 teaspoon ground black pepper
½ - 1 teaspoon crushed red chili peppers
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon ground allspice
¼ cup brown sugar
2 tablespoon molasses
2 tablespoons Worcestershire sauce
2 cups of barbecue sauce
1 cup of water
2 bay leaves

Preheat oven to 350 degrees F.
Heat a Dutch oven on top of the stove add oil, onions, garlic, and allow them to simmer for a few minutes.
Add pinto beans, vegetarian beans, tomatoes, seasoning, and spices, mix thoroughly.
Add brown sugar, molasses, barbecue sauce, water, and bay leaves.
Bring a  pot up to a boil, stir then cover, put the pot in the preheated oven.  Bake for 1 hour covered and undisturbed
Remove beans from oven, uncover and stir.  Taste for seasoning and adjust accordingly.
Remove bay leaves before serving.

Saturday, June 13, 2020

Sunday Dinner June 14, 2020

On the Menu

 Carolina Ribs
10 Pounds
10 lbs. pork ribs                   
2 teaspoons salt
2 teaspoons pepper
1 tablespoon crushed red peppers          
16 oz white wine vinegar  
8 oz water                 
5 oz onions, diced
3 garlic cloves, minced
4 oz green bell pepper, chopped
16 oz diced tomatoes                     
4 oz Tabasco sauce                       
10 oz brown sugar              
2 oz lemon juice

Combine the salt, pepper and red pepper flakes.
Rub this mixture over both sides of the ribs, coating them well.
Place the ribs in a large pot and add the vinegar and water.
Cover and refrigerate overnight.    
Preheat oven to 350 degrees.          
Uncover the ribs and bake, covered, for 45 min.
Remove the ribs from the liquid and place on a sheet pan presentation side up .
Bake in the oven for an additional 15 minutes or until the internal temperature reaches 145 degrees.
Prepare the sauce by pureeing the onions, garlic, bell peppers and tomatoes in a blender.
Pour this mixture into a sauce pan and add the remaining ingredients.
Simmer the sauce over low heat until it thickens, approximately 15-20 minutes.
Brush the sauce over the ribs and serve hot.    

Garlic Mashed Potatoes
4 - 6 Servings
2 pounds organic red skin potatoes
Water to cover
1 bay leaf
3 large garlic cloves
¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.
Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  
If you process too long potatoes will become sticky and gooey rather than light and fluffy.
You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.

 Orange Ginger Glazed Carrots
6 Servings

1 pound baby carrots thoroughly washed
1 teaspoon grated orange rind
1 orange juiced
2 teaspoons olive oil
2 teaspoons maple syrup
1 to 3 teaspoons freshly grated ginger*
½ teaspoon sea salt
¼ teaspoon pepper

Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.

 4 - 6 Servings

1 head romaine lettuce 
½ bunch dino kale
½ cup Organic soy milk 
½ cup grapeseed oil
juice of ½ lemon  
1 - 3 cloves garlic 
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese 
½ - 1 anchovie fillet

Wash lettuce and kale and cut into bite-size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.

Saturday, June 6, 2020

Sunday Dinner June 7, 2020

On the Menu

Sweet and Spicy Chicken Wings 
4 Servings 


1 red chili pepper, finely chopped
1 teaspoon of a ground chili pepper
1 teaspoon ground ginger
Zest of 1 lime
12 chicken wings
¼ cup of vegetable oil
2 tablespoons soy sauce
3 ½ tablespoons honey
1 tablespoon cilantro, coarsely chopped

Mix the fresh chili pepper, ground chilis, ground ginger, and lime zest together. Rub the mixture into the wings let sit for a minimum of 2 hours or overnight. Heat a wok or large frying pan and add the oil. When the oil is hot, add the wings and fry until crisp and golden brown which should take about 5 minutes. Turn and continue frying until crisp and golden brown, approximately a total of 10 minutes. Drain on paper towels.
Add to the pan the soy sauce and honey, stir for a minute or two then add the chopped cilantro and remove from heat. Serve the wings with the sauce drizzled over them and slices of lime on the side. 

New Age Greens 
4 – 6 Serving
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
4 - 6+ garlic cloves, sliced
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup of orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon of sea salt
½ - 1 teaspoon pepper


Heat the olive oil in a large skillet or wok over medium-high heat.
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds. Lower the heat to medium, add the garlic and continue sautéing approximately 1 minute, do not let the garlic brown. Add the greens, orange juice, granulated garlic, granulated onion, salt, and pepper, mix until all ingredients are well incorporated.
Bring the pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally.
That is a sufficient amount of time for the greens to be done. Taste for flavor and adjust seasoning accordingly.

1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
2. Any type of mushroom can also be added to the sauté prior to adding the greens.
3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
5. ½ teaspoon liquid smoke1, hot sauce, and vinegar can be added along with the juice.

Note: When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and go well with bitter greens caramelized tomatoes will work also.

1 Liquid smoke if you use too much will make your food bitter so be careful.

Mexican Raw Corn Salad 

6 Servings


5 ears of corn, shucked

1 small red onion/scallion, diced

1 Roma tomato, diced

1 jalapeno, diced

1 lime juiced

3 tablespoons extra virgin olive oil

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

½ cup cilantro, julienned


For the raw version, cut corn off the cob, rinse and let drain in a colander.

For the cooked version:

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.

Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Raw/Cooked version:

Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro

Taste for seasonings and serve cold or at room temperature.

Strawberry Caprese Salad 
4 – 6 Servings 


3 tablespoons balsamic vinegar
1 small garlic clove, minced
¼ teaspoon sea salt
freshly ground pepper
3 tablespoons olive oil
¼ cup fresh basil, chiffonade
8 ounces fresh mozzarella, sliced or diced
4 cups halved fresh strawberries

Whisk together balsamic vinegar, minced garlic, salt, freshly ground pepper, and olive oil in a large bowl until smooth. Add basil (save some for garnish) and mozzarella then toss until coated. Cover and chill a few hours. Stir in strawberries and let stand at room temperature 30 minutes, stirring occasionally. Serve over fresh salad greens or on baguette slices. 
Garnish with fresh basil. 

Wednesday, June 3, 2020

Strawberry Caprese Salad

Strawberry Caprese Salad 
4 – 6 Servings 


3 tablespoons balsamic vinegar
1 small garlic clove, minced
¼ teaspoon sea salt
freshly ground pepper
3 tablespoons olive oil
¼ cup fresh basil, chiffonade
8 ounces fresh mozzarella, sliced or diced
4 cups halved fresh strawberries

Whisk together balsamic vinegar, minced garlic, salt, freshly ground pepper, and olive oil in a large bowl until smooth. Add basil (save some for garnish) and mozzarella then toss until coated. Cover and chill a few hours. Stir in strawberries and let stand at room temperature 30 minutes, stirring occasionally. Serve over fresh salad greens or on baguette slices. 
Garnish with fresh basil.