Basil and Yellow Pepper Chicken

2 large bell peppers, sliced
1 small onion, sliced
1 Tbsp orange juice
1 ¼ cup chicken or vegetable broth
4 thin chicken filets
3 oz cream cheese, softened
1 garlic, pressed
1 Tbsp minced fresh parsley
10-12 fresh basil leaves, sliced
Sea salt
Freshly cracked black pepper
2 slices of butter
Extra Virgin Olive Oil (EVOO)

In a medium sauce pan over med-high heat, drizzle EVOO and sauté peppers and onions. Cook for about 5 minutes. Add orange juice and stock, turn heat to low, cover and simmer.

Meanwhile, in a small bowl, combine cream cheese, garlic and parsley. Prepare chicken by season both sides with salt and pepper. Lay filets out and spread cream cheese mixture on one side. Sprinkle with fresh basil. Roll up each filet, tuck thin end in and secure with a toothpick.

In a separate frying pan, heat a few drizzle of EVOO and butter over med-high heat. Fry fillets for about 10 minutes, turning frequently, until browned and cooked all the way through.

While chicken is cooking, blend peppers and onions until smooth. Strain peppers through a sieve, or wire mesh strainer, and back into pan.

Serve chicken and sauce over noodles or rice. Garnish with fresh basil.

Spicy Indian Chicken with a Cool Cucumber Salad

4 chicken breasts
Juice of one lemon
2/3 cup plain Greek yogurt
2 garlic cloves, pressed
2 Tbsp Extra Virgin Olive Oil (EVOO)
2 tsp paprika
1 tsp freshly grated ginger
2 tsp garam masala
1 tsp crushed pepper flakes
1 tsp salt

In a small bowl, combine lemon juice and the next 7 ingredients. Score tops of chicken breasts. In a zip lock bag, add chicken and yogurt mixture. Marinate overnight.

The next day, cook chicken by baking on 425 degrees for 15 minutes on each side, or grill over high heat for 5-7 minutes on each side, or until no longer pink in the middle.

Plate over white long grained basmati rice cooked in chicken broth and tossed with freshly minced cilantro. Serve with a cool cucumber salad, below. Garnish with lemon wedges.

Cool Cucumber Salad

2 cucumbers, sliced thinly
½ small onion, sliced thinly
1/2 cup Extra Virgin Olive Oil (EVOO)
1/8 cup white wine vinegar
¼ cup water
1 tsp sugar
Sea salt
Freshly cracked black pepper

In a small bowl, whisk EVOO and next 3 ingredients together. Season with salt and pepper to taste. Pour over cucumbers and onions; let marinate for 1+ hours.

Spoon into a shallow bowl.

Grilled Teriyaki Salmon with Vegetable Stir Fry Rice

2 salmon filets
1/4 cup soy sauce
1 Tbsp brown sugar
Juice from one lime
1 cup white long grained basmati rice
2 cups vegetable or chicken broth
1 cup shredded cabbage
1 large carrot, peel of ribbons
½ yellow onion, sliced
About 5 asparagus, cut into ½” pieces
2 garlic cloves, minced or pressed
¼ cup roughly chopped fresh cilantro
Sea salt
EVOO

In a small bowl, whisk soy sauce, brown sugar and lime juice until combine. Marinate salmon for 30+ minutes.

Cook rice in chicken broth in rice cooker until done.

Preheat grill to med-high heat. Grill salmon skin side down until crispy. Flip filets and turn heat to med-low. Remove skin and cook until just flaky, but not over cooked.

In a wok or large sauté pan over med-high heat, drizzle EVOO and cook vegetables, garlic and cilantro for about 5 minutes. Season with salt and drizzle with a few dashes of extra soy sauce. Add cooked rice and mix together.

Serve grilled fish over a bed of vegetable stir fry rice.

Note: If you’d like to spice this up a bit, add freshly sliced jalapenos to the vegetable stir fry or add pepper flakes when seasoning.

Parmesan Chicken over Spicy Tomato Sauce

My spicy spin on Chicken Parmigiana.

Spicy Tomato Sauce:

1 yellow onion. sliced

½ green bell pepper, sliced

½ red bell pepper, sliced

1 jalapeno, deveined and seeded, sliced

3 garlic cloves, roughly chopped

Extra Virgin Olive Oil (EVOO)

1-14.5 oz can of diced tomatoes

6 oz tomato sauce

¼ cup minced freshly parsley

1 tsp sugar

Salt and pepper to taste

Parmesan Chicken:

2 Chicken breasts, sliced in half to make four ½” pieces

1 cup of flour

Salt and pepper

2-3 slices of butter

Freshly shredded Parmesan cheese

½ package of Fettuccine

In a pot over med-high heat, drizzle EVOO and sauté vegetables for sauce. Cook for about 5 minutes until tender. Transfer veggies to a blender with diced tomatoes. Puree until smooth. Return mixture back to pot, stir in tomato sauce, parsley, sugar, salt and pepper; simmer covered for 30 minutes, stirring occasionally.

In a sauté pan, drizzle EVOO and add butter until bubbly. In a shallow bowl, season flour with salt and pepper. Dredge chicken in flour and then add to sauté pan; cook each side for 2-3 minutes. Turn heat to low, cover chicken with sauce and simmer for 10 minutes to continue cooking chicken through.

Meanwhile, cook Fettuccine according to directions to box (about 10-12 minutes). Drain.

Add pasta to plate, spoon sauce over pasta, top with chicken, sprinkle with Parmesan cheese and garnish with extra parsley.

Corned Beef with Colcannon

‘Tis the day to wear your greenest sweater with matching socks, and to wash down green food with a cold Guinness. We celebrated by cooking traditional Irish dishes, in a not so traditional way. Instead of boiling the corned beef and cabbage, we roasted and sautéed.

Corned Beef

4 lb brined corned beef

Preheat oven to 380 degrees.

Drain and remove corned beef from packaging. Rinse off with water and place fat side down in a Dutch oven or roasting pan. Add about 1” of water, or until its half way up the beef. Cover with aluminum foil and bake for about 40 minutes per pound, or until beef easily shreds off with fork.

Let rest for 10 minutes, place on cutting board and cut at a diagonal, across the grain, into ½” thick slices.

Colcannon

5 Tbsp milk
4 medium red skinned potatoes, cubed
1/3 head of green cabbage, shredded
2 garlic cloves, minced or pressed
½ yellow onion, sliced
Pinch of nutmeg
Sea salt
Freshly cracked black pepper
Extra Virgin Olive Oil (EVOO)

In a medium pot, bring milk to a boil and add potatoes; simmer for 15-20 minute until tender.

In a sauté pan, add a drizzle of EVOO over med-high heat. Add cabbage, garlic and onion, sauté for about 5 minutes.

Add cabbage mixture to potatoes. Stir in nutmeg, salt and pepper; mash together.

Plate a small mound of colcannon on a plate. Make a shallow hole at the top and place a slice of butter.

Plate colcannon with sliced corned beef. Serve Key Lime Pie for dessert!

Happy St Patrick’s Day!

Key Lime Pie

A creamy Key Lime Pie in a graham cracker crust. The perfect green dessert for St Patrick's Day!

Crust:
2 cups crumbled graham crackers
3 Tbsp brown sugar
1 tsp cinnamon
½ tsp nutmeg
1/16 tsp salt
6 Tbsp unsalted butter, melted

Filling:

1 large egg yolks, room temperature
Finely grated zest of 1 lime
1-14 oz can sweetened condensed milk
1 cup fresh lime juice

Preheat oven to 350 degrees.

In a medium mixing bowl, combine crumbs, brown sugar, cinnamon, salt and nutmeg. Stir in melted butter. Press mixture into a 9” glass pie plate. Refrigerate for 15 minutes.

In another bowl, combine egg yolks and lime rind. Beat with an electric mixer on high for 8 minutes, until pale yellow and fluffy. Gradually add condensed milk and continue to beat for another 7 minutes, until fluffy. Reduce speed to low and slowly add lime juice, beat for 2 minutes. Pour filling into chilled pie shell.

Bake for 12 minutes, until filling is set. Transfer to a wire rack and cool completely. Refrigerate 3 hours before serving.

Top with whipped cream and garnish with lime zest or a lime slice, if you’d like.

Vegetable Frittata

My parents are in town and I had some nice asparagus and tomatoes on hand, thus the perfect recipe for a frittata brunch! Serve warm with toast, or serve cold with a small salad for a light lunch.

6 eggs

2 Tbsp minced fresh parsley

1 Tbsp minced fresh Rosemary

½ tsp sea salt

Freshly cracked black pepper

¼ cup diced red onion

About 5 asparagus

About 5 red bell pepper rings, quartered

About 5 tomato slices

Extra Virgin Olive Oil (EVOO)

Freshly shredded Parmesan and sharp Cheddar cheese

Preheat oven to broil.

In a 10” skillet over med-high heat, drizzle EVOO and sauté onion, asparagus and bell peppers for about 4 minutes. Remove asparagus and bell peppers from pan; set aside.

In a medium mixing bowl, whisk eggs, herbs, salt and pepper. Add eggs to skillet over onions. Allow mixture to cook and set, lifting edges and allowing runny middle underneath. Arrange tomato slices, asparagus and bell pepper on top of eggs while they are still soft.

Sprinkle with cheese and set under broiler for 2-3 minutes. Cut into wedges and serve.

Variations: Add crumbled sausage, chopped steamed broccoli or goat cheese.

Chimichurri Steak

Chimichurri is a delicious South American sauce famous in Argentina. It’s a great marinade and sauce for steak or chicken.

3 garlic cloves

¼ small onion

1 ½ cup fresh parsley

½ cup fresh cilantro

½ cup Extra Virgin Olive Oil (EVOO)

2 Tbsp red wine vinegar

1 Tbsp lime juice

½ tsp red pepper flakes

Sea salt to taste

¾ lb sirloin, hanger or skirt steak

In a food processor, pulse garlic and onion until chopped. Add parsley, cilantro, EVOO, vinegar, lime juice, red pepper and salt; pulse until combine.

In a zip lock bag, marinate steak in Chimichurri sauce for at least 30 minutes. Save extra marinade to top steak.

Grill steak over med-high heat until medium rare, or to your liking. Let rest before slicing.

Arrange sliced steak over rice or green rice. Spoon extra sauce over steak. Enjoy!

Chimichurri Chicken Pita

Chimichurri is a delicious South American sauce famous in Argentina. It’s a great marinade and sauce for steak or chicken.

3 garlic cloves

¼ small onion

1 ½ cup fresh parsley

½ cup fresh cilantro

½ cup Extra Virgin Olive Oil (EVOO)

2 Tbsp red wine vinegar

1 Tbsp lime juice

½ tsp red pepper flakes

1 lb chicken tenders

1 small onion, sliced

1 green bell pepper, sliced

Sea salt to taste

2 oz herbed goat cheese

1 Tbsp sour cream

2 tsp lemon juice

Whole wheat pitas

In a food processor, pulse garlic and onion until chopped. Add parsley, cilantro, EVOO, vinegar, lime juice, red pepper and salt; pulse until combine.

In a zip lock bag, marinate chicken in Chimichurri sauce over night.

Grill chicken over med-high heat for about 2 minutes per side, or until cooked all the way through.

In a small bowl, combine goat cheese, sour cream and lemon juice. Blend with an electric mixer; set aside.

In a small sauté pan over med-high heat, drizzle EVOO and sauté onions and peppers for about 5 minutes until tender.

To serve, spread goat cheese mixture on pitas, place onions and peppers on one side and lay chicken on the other side. Fold each half of pita together like a taco. Enjoy!

Loaded Potato Cake Benedict

There’s a lot going on here, but worth all the effort when you hear your husband say it’s the best breakfast ever. It consists of my Loaded Potato Cakes on a bed of sautéed spinach and steamed asparagus, topped with a fried egg and homemade Hollandaise sauce. Enjoy!

Loaded Potato Cakes (I had some leftover from this recipe and froze them for future use. I thought this would be a delicious substitution for hash browns.)

5 eggs, separate the yolks from 3 eggs, save the whites
3 tsp butter, sliced, room temperature
1 Tbsp lemon juice
1 Tbsp water
Sea salt
Freshly cracked black pepper
6-8 thick asparagus spears, ends trimmed
2-3 large handfuls of fresh baby spinach
Extra Virgin Olive Oil (EVOO)

In a double broiler, add 3 egg yolks, 1 slice of butter, lemon juice, water, salt and pepper. Whisk rapidly. Once butter melts, continue to add another slice of butter until it’s all whisked in and sauce thickens. Do not let sauce curdle or scramble. Once thickened, remove from heat and set aside.

NOTE: If you don’t have a double broiler, just use a large pot, fill with 1” of water and bring to a boil. Then place a glass bowl over the pot. The glass bowl has to be larger than the opening of the pot so water does not get into the bowl.

Once the Hollandaise sauce is done, add asparagus to the pot of boiling water, add a little salt and cook for 2-3 minutes, until tender. Drain and place asparagus in an ice bath to stop the cooking. Drain and set aside.

In a large frying pan, drizzle EVOO over med-high heat. Fry potato cakes on each side for about 3-4 minutes, until crispy and brown. Transfer to a paper towel lined plate to soak up excess oil.

Once potato cakes are done, add a little more EVOO to the same pan and sauté spinach until wilted. Sprinkle with a little salt to season. Once spinach is finished, start to plate by creating a little bed of spinach on each plate. Stack a few asparagus spears on spinach. Top with two potato cakes.

In the same frying pan, add more EVOO over high heat. Add remaining egg whites and two whole eggs to pan. Let eggs bubble and edges turn crispy and golden. Flip eggs and fry for another 1-2  minutes, depending on how soft you want your yolks. If the egg whites spread and all run into each other, use your spatula to cut in half and flip one half at a time.

Top potato cakes with eggs (you might need to fold it in half if it’s too wide). Spoon Hollandaise over eggs. Stack nice and tall for an extra wow factor.

Grilled Chicken Pita with Avocado Goat Cheese Spread

1 large chicken breast or 2 thighs

Lemon Pepper seasoning
1 tsp minced fresh thyme
1 Tbsp Extra Virgin Olive Oil (EVOO)
Whole wheat pitas
1 large ripe avocado
2 oz goat cheese (herb flavored)
1 Tbsp sour cream
2 tsp lemon juice
Sprouts
Cucumber, peeled and sliced
Red bell pepper, sliced
Red onion, sliced

In a large zip lock bag, marinate chicken in lemon pepper, thyme and EVOO. Marinate for at least 30 minutes and up to a couple hours. The longer the better so the marinade has a chance to penetrate deep into the chicken meat.

Grill chicken over medium heat until no longer pink in the middle. Let rest before slicing so all the juices don’t escape. While chicken is cooking make spread.

In a food processor, or bowl with a hand held electric mixer, combine avocado, goat cheese, sour cream and lemon juice. Mix until smooth.

Spread avocado goat cheese mixture onto pita. Cover with sprouts. Layer cucumber slices on one side and bell pepper and onion on the other half. Add sliced chicken over one half. Close like a taco and enjoy.

Serve with a cool couscous salad.

Steamed Artichoke with Lemon Garlic Mayo

I love making steamed artichokes because it reminds me of being a kid and eating them as a special treat with my family. I don’t think my husband quite understands what  the hype is all about. Maybe he feels like it’s more fuss than it’s worth. I try to tell him that you have to work for the most delicious part, the heart!

1 large artichoke
2 Tbsp mayo
1 garlic clove, pressed
1 tsp fresh lemon juice
2 tsp minced fresh parsley

In a large pot, bring about 1” of water to a low boil. Steam artichoke for about 40 minutes, or until a leaf is easily released when lightly pulled.

In a little bowl, combine mayo, garlic, lemon juice and parsley; set aside.

When artichoke is done, let cool so you can handle it and serve with lemon garlic mayo.

Variations for the mayo:

Try adding chopped capers or Kalamata olives.

How do you eat an artichoke, you ask?

Pull a leaf off, dip the meaty part into the mayo, turn upside down, scrape the meaty part off with your teeth and discard the rest. Once you get down to the center, scrape off the “hair”, cut off the excess stem, smear the center with mayo and enjoy the best part! Well worth all the hard work. J

Green Vegetable Rice

I love making this rice because it’s a great way to add tons of veggies to a meal and use up veggies if you need to. It’s a perfect side dish for any protein: pan fried pork chops, grilled chicken or sautéed salmon.

1 cup long grained basmati rice

2 cups chicken broth (cooking rice in broth adds extra flavor)

EVOO (Extra Virgin Olive Oil)

1 small leek, sliced (or 1 small onion diced)

1 small zucchini, diced

About 10-15 asparagus stalks cut into ½” pieces

1-2 large handfuls of fresh baby spinach, roughly chopped

1-2 garlic cloves, minced or pressed

¼ cup minced fresh parsley

Salt

Freshly cracked black pepper

In a rice cooker or over stove top, cook rice in broth and 1 tsp EVOO until tender. While rice is cooking, prepare vegetables.

Over med-high heat, drizzle EVOO in a large sauté pan. Sauté leeks or onion, zucchini and for 3-4 minutes. Add spinach and garlic; sauté until spinach is wilted.

Once rice is done, add to sauté pan and combine with veggies. Stir in parsley and season with salt and pepper to taste.

Enjoy as a tasty and healthy side dish for any meal!

Israeli Couscous Salad

I love Israeli couscous and all the different salad variations you can create with it. Sometimes when I’m sick of eating salads with just lettuce for lunch at work, I made a large bowl of couscous salad and eat it for 2-3 days straight!

1 cup dry Israeli couscous
1 ¼ chicken broth (cooking pasta in broth gives more flavor)
Extra Virgin Olive Oil (EVOO)
½ large red bell pepper, diced
½ large green bell pepper, diced
½ small red onion, minced
About 10 asparagus stalks cut into ½” pieces
¼ cup minced fresh parsley
Zest from one lemon
Juice from one lemon
Freshly cracked black pepper
Crumbled feta cheese

In a large pot, bring broth to a boil. Add couscous and 1 tsp of EVOO, cover and simmer for about 8 minutes. Set aside and let cool.

In a large bowl, combine cooled couscous, veggies, parsley, lemon zest, lemon juice, pepper and feta cheese. Drizzle with EVOO and mix altogether.

Note:

Let couscous cool before drizzling EVOO and lemon juice so it acts like more of a dressing. If it’s warm, the pasta absorbs the EVOO right away and the pasta will be dry.

Variations:

·         Try using sliced green onions instead of minced red onion.
·         Add slivered radishes
·         Use cubed Cheddar cheese instead of feta

Grilled Cilantro Chicken with Tomato & Avocado Salsa over Mexican Rice

 This colorful recipe is full of fresh citrus and vegetable flavors.

Chicken:

2 chicken breasts

2 Tbsp Extra Virgin Olive Oil (EVOO)

Juice from one lime

2 tsp freshly minced cilantro

1 tsp salt

Freshly cracked pepper

In a small bowl, whisk EVOO, lime juice, cilantro, salt and pepper together. Marinate chicken in a bowl or bag for 30 minutes up to overnight. Grill chicken over medium heat until cooked all the way through; about 6-8 minutes per side depending on thickness. 

Avocado and Tomato Salsa:

1 large tomato, seeded and diced

1 ripe avocado, seeded and diced

1 Tbsp fresh lime juice

2 tsp freshly minced cilantro

Salt and freshly cracked pepper

In a small bowl, combine all ingredients; season with salt and pepper to taste. Set aside until ready to plate and top chicken.

Mexican Rice:

1 small onion, sliced

1 small bell pepper, sliced

½ can diced tomatoes with jalapenos, undrained

1 large garlic clove

1 cup rice

1 1/2 cups chicken broth

1 tsp salt

EVOO

In a small sauté pan over med-high heat, drizzle EVOO and sauté onion and bell peppers for about 4 minutes. Add  veggies to blender with canned tomatoes and garlic. Blend until smooth. Add mixture with rice, chicken broth, salt and a drizzle of EVOO to a rice cooker. Cook until rice is tender.

To serve, create a bed of rice, top with grilled chicken and spoon over salsa. Garnish with fresh cilantro.

Baked Pesto Salmon

This dish was so easy and fast to make.
It was very delicious and I plan on making it more often.

Pesto Salmon:

2 salmon fillets

Salt & pepper, to taste Pesto sauce

1 ripe tomato, sliced

Foil

Extra Virgin Olive Oil (EVOO)

Preheat oven to 425 degrees (I used my toaster oven).

Take a long piece of foil, drizzle with EVOO. Place salmon, skin side down on foil. Season with salt and pepper. Spoon pesto over salmon and top with tomato slices. Bring each side of foil together and crimp closed, to make a packet. Bake for 13 minutes. Let the fillets sit in the packet for 2-3 minutes before opening.

Mashed Potatoes:
2 large red skinned potatoes, quartered
2 Tbsp butter
1/4 cup milk or heavy cream
Salt & pepper, to taste

2 green onion sprigs, sliced

In a pot of boiling water, cook potatoes until fork tender, about 15 minutes; Drain. Return potatoes to pot with butter and milk; mash until smooth. Season with salt and pepper. Stir in green onions.

Serve salmon over a bed of mashed potatoes.

Queso Blanco with Homemade Tortilla Chips

I hope you enjoy this spicy Mexican white cheese dip with homemade tortilla chips.

Easy and cheesy!

Queso

1 cup heavy cream

1 cup sour cream

¼ cup jarred jalapeno juice (more or less depending on what you like)

1 ½ Tbsp butter

1 ½ Tbsp flour

½ cup shredded Cheddar cheese

½ cup shredded Monterey cheese

1 large jalapeno, seeded, deveined, minced

1 Roma tomato, seeded and diced

In a medium sauce pan, bring cream to a boil; mix in sour cream and jalapeno juice. While cream is heating up, create a roux by melting butter over med-high heat and whisk in flour to create a paste. Whisk roux into gently boiling cream mixture. Whisk constantly for a couple minutes until it thickens.

Remove from heat. Stir in cheeses, jalapeno and tomato. Save a little jalapeno and tomato to use as garnish by sprinkling over queso. Serve warm.

Chips

Corn tortillas, cut into chip sized pieces

Vegetable oil

Sea salt

In a large frying pan, heat about ¾ inch of oil over med-high heat. Once oil starts to sizzle, add one layer of tortillas. When they start to bubble, turn them over and cook for about one more minute, or until they are dark to your liking. Remove chips from pan and to a paper towel lined plate to soak up excess oil. Sprinkle with freshly cracked sea salt while the chips are drying. Repeat with all the tortillas.

Asparagus Soup with Baked Caprese

A vegetarian Valentine’s Day dinner so tasty and filling that my hubby didn’t even notice the missing meat!

Soup:

4 cups chicken or vegetable broth

1 small potato, cubed

2 lb asparagus, cut into 1” pieces

2 garlic cloves

Salt

Freshly cracked black pepper

½ cup cream or dollop of sour cream (optional)

In a large pot, add broth and potatoes. Bring to a boil and cook for 15 minutes. Add asparagus and cook for an additional 10 minutes. In batches, add mixture and garlic to a blender, puree until smooth. I like to save a little of the cooked potatoes and asparagus to add to the soup. Add soup back to pot over low heat and simmer. Add salt and pepper to taste. Stir in cream if you desire, or add a dollop of sour cream before serving.

Baked Caprese:

A loaf of crusty bread, sliced

Marinara sauce

Fresh mozzarella, sliced

Red, ripe tomato

Fresh basil, sliced

Extra Virgin Olive Oil (EVOO)

Preheat oven to 350 degrees.

Brush EVOO on one side of bread. Toast until oiled side is crispy.

Spoon sauce over each crusty side of bread. Top with a slice of tomato and mozzarella; bake for 15 minutes. Broil for the last 2-3 minutes until cheese is brown and bubbly. Sprinkle with basil and enjoy.

NOTE: I found if you skip the toasting with oil step, the sauce and juices from tomato make the bread very soggy after baking.

Shrimp Enchiladas in Jalapeno Cream Sauce

Sauce:

2 cup whipping cream
1 cup sour cream
1 tsp chicken base
2 Tbsp butter
1 Tbsp flour
1 jalapeno pepper, seeded and minced
1/4 cup jarred jalapenos juice
1/2 cup shredded Cheddar cheese

1/2 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees.

In a sauce pan over high heat, whisk cream to a boil then stir in sour cream. When sour cream dissolves, reduce heat to med-low. Stir in minced jalapeno, chicken base and jalapeno juice; simmer.

While cream is simmering, make a roux by warming butter in a saucepan over medium heat. Whisk in flour until it turns into a paste.

Turn cream to high again and just before cream mixture is about to boil, whisk in roux until it is incorporated. Remove from heat and stir in minced jalapeno and shredded cheese. Set aside.

Enchiladas:

1 small red bell pepper, sliced

1 small red onion, sliced

1 lb large shrimp, peeled and deveined, cut in thirds

2 garlic cloves, minced or pressed
Extra Virgin Olive Oil (EVOO)
About 10 corn tortillas
Shredded Monterrey jack cheese

In a medium sauce pan over high heat, drizzle EVOO and sauté peppers and onion for about 3-4 minutes. Remove veggies from pan and set aside. In the same pan, add shrimp and garlic; sauté until shrimp turns pink and remove from pan immediately.

Wrap tortillas in a damp paper towel and microwave for one minute to soften. Spread a small amount of sauce on the bottom of a casserole dish. Fill tortillas with shrimp and veggie mixture; roll up and place seam side down in dish. Spoon cheese sauce over the top and sprinkle with cheese. Bake for about 10 minutes, then broil for last 2-3 minute until cheese is brown and bubbly.

Serve and garnish enchiladas with minced peppers.

NOTE: Enjoy the Jalapeno Cream Sauce as a dip for chips too!

Double Chocolate Biscotti with Cherries and Almonds

Biscotti are twice-baked biscuits originating from Italy. They are pretty sturdy cookies so I thought they’d be the perfect treat to make and mail to my parents for Valentine’s Day.

2 cups flour

½ cup cocoa powder

1 tsp baking soda

1 tsp salt

¾ stick of unsalted butter, softened

1 cup sugar

2 eggs

¾ cup semisweet chocolate chips

1 cup toasted almonds, roughly chopped

½ cup dried cherries, roughly chopped

Zest from one orange

Preheat oven to 350 degrees. Lightly grease a baking sheet.

In a large bowl, whisk flour, cocoa, baking soda and salt; set aside.

In another bowl, or Kitchen Aide, beat butter and sugar together. Beat in eggs until combined. Stir in flour mixture until it forms a stiff dough. Stir in chocolate chips, almonds, cherries and orange zest.

With floured hands, create two flattened logs from dough onto baking sheet. Bake for 25 minutes. Remove from oven and let biscotti cool, leaving oven on.

Cut biscotti into ¾ inch slices. Arrange cut side down and bake for 9 minutes. Turn biscotti over and bake another 7 minutes.

Cool completely and enjoy with coffee. Store extras in an airtight container.