Bok Choy Gratin
I had a bunch of baby bok choy in my fridge that needed to get used before making its way to the trash can. I grew up in a household that didn’t believe in wasting food and it pains me to throw food out. I would rather create a disaster meal then throw food away. This is how I created this dish and it actually turned out quite tasty.
INGREDIENTS
1 Sliced Yellow Onion
1 Diced Tomato
10 Chopped Garlic Cloves
8 Ounces Unsalted Butter
6 Small Bunches Baby Bok Choy
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Panko Bread Crumbs
1 Cup Grated Parmesan Cheese
Preheat your oven to 350° F. Tear off the bok choy leaves, wash & dry them. In a large skillet melt the butter over a medium low heat. When the butter is melted add the garlic and onions. Stir and cook for 1 minute. Add the tomatoes and bok choy leaves. Season with the salt and pepper. Stir and cook for 2 minutes. Remove from the heat and pour into a large glass baking dish. In a small bowl mix together the panko bread crumbs and Parmesan cheese. Sprinkle the bread crumb mixture over the vegetables. Place, uncovered into the oven and bake for 35 minutes until done. Remove from the oven and serve hot. Serves 4
Organic Beer Can Chicken
I love cooking this chicken on a charcoal grill. You can use a gas grill or cook in the oven if you like. Cooking time should be between 1 to 2 hours depending on the size of your chicken and how hot your grill is. Be careful not to spill the HOT beer and burn yourself!
INGREDIENTS
1 Large Organic Whole Chicken
1/3 Cup Victoria’s Dry Rub or Your Favorite Spices
2 Fresh Limes
12 Garlic Cloves
4 Ounces Butter
1/2 Can of Beer
Wash and pat dry your whole chicken. Remove any giblets from the cavity. Pour out half of the contents the beer. You can drink it if you’re thirsty and don’t like to waste good beer! Place the chicken over the half full beer can that you placed in the rack. You can get these beer can chicken racks at hardware stores or online. These racks are about $5 in the hardware stores. Williams Sonoma has one for $30 which is a bit much I think. Stuff the neck cavity with the 12 garlic cloves so that you seal in the vapors. Slice two limes and squeeze the lime juice all over the skin. Mix your spices with the butter and smear all over the bird. Place on a prepared grill and cook, covered, for 1 to 2 hours.The juices should run clear. Remove from the grill and transfer to a serving platter. Let sit for 10 minutes and then serve. The one that I made last night was incredibly moist and full of flavor. Serves 4
If you cook in the oven place the chicken on the rack in a pie pan with a cup of water added to the pie pan. Cook at 350° F for 1 to 2 hours. Use a meat thermometer checking the thigh to make sure that the temperature reaches 180° F. When done use tongs and a long fork to carefully transfer the entire rack in its upright position to a serving platter. Let stand for 10 minutes. Carefully remove the chicken from the rack.
Grilled Veal Chops
I love a thick grilled veal chop. For many of us, veal is a special treat, because it tastes so good. Veal is one of the leanest meats to eat and has the highest amount of protein of all meats. Veal is an ideal protein compliment to health conscious eaters who don’t want to give up meat.
INGREDIENTS
4 Veal Chops (12 Ounces Each/1 Inch Thick)
1/3 Cup Olive Oil
6 Tablespoons Lemon Juice
5 Crushed Garlic Cloves
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
In a medium size bowl whisk together the olive oil, lemon juice, garlic cloves, salt and pepper. Arrange the veal chops in a glass baking dish. Pour the marinade over the chops and turn to coat. Let the chops marinate for 1 hour. Turn the chops over after 30 minutes so that both sides absorb the marinade. Prepare your barbecue to a medium high heat. Remove the chops from the marinade. Grill the chops for 6 minutes per side for medium-rare or until cooked to your desired doneness. Transfer the chops to a serving platter and serve with asparagus. Serves 4
Greek Yogurt Chicken
Because the chicken has marinated in the yogurt mixture overnight it comes out super moist. I love this recipe. If you don’t have a food processor then use a mixer. All you need is a little time to plan ahead.
INGREDIENTS
4 Chicken Breasts
10 Garlic Cloves
4 Green Onions
16 Ounces Plain Greek Yogurt
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Red Pepper Flakes
Preheat your oven to 350° F. In a food processor chop the garlic, onions (both white and green parts). Pulse for 30 seconds. Add the plain Greek yogurt, salt, pepper and red pepper flakes. Pulse for another 30 seconds. Pour the yogurt mixture into a large ziplock bag. Add the chicken breasts and put in the refrigerator overnight. When you are ready to cook the chicken remove from the ziplock bag and place on a broiler pan lined with aluminum foil. Throw away the left over marinade. Place the chicken breasts on the broiler pan and let sit for 10 minutes. Place in the oven and cook for 45 minutes. Remove from the oven and transfer to a serving platter. Serves 4
Avocado & Corn Salad
This salad is a nice change of pace and super easy to make. I served this salad with lamb chops last night.
INGREDIENTS
2 Peeled & Diced Avocados
2 Chopped Green Onions
10 Halved Cherry Tomatoes
1 Cup Fresh Cooked Corn
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
4 Ounces Vinaigrette Salad Dressing
In a large serving bowl, toss together the tomatoes, avocados, green onions, tomatoes and corn. Dust lightly with the black pepper and kosher salt. Pour the vinaigrette over the salad. Cover and chill for at least one hour before serving to blend the flavor. Serves 4
Delicious Buttered Peas
All peas taste best when harvested young and tender. They are the sweetest at this stage because the sugars have not transformed into starch. Peas take longer to cook than one might expect. I find that it takes at least 6 minutes, in salted boiling water, to cook the peas. Keep tasting them and drain them when they’re done.
INGREDIENTS
2 Cups Shelled Peas
2 Large Sliced Shallots
3 Minced Garlic Cloves
1/2 Cup Cubed Ham
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
6 Ounces Butter
2 Tablespoon Olive Oil
In a medium size pot boil the peas in salted water for 6 minutes or more if needed. While the peas are boiling sauté the shallots, garlic and cubed ham in a medium size sauté pan. Cook for 3 minutes over a medium heat stirring constantly. Turn off the heat when done. Drain the peas and return the peas to the pan. Add the butter, sauté ingredients, salt and pepper. Stir until the butter has melted. Serve immediately. Serves 4
Chicken Breasts Cooked In Parchment Paper
I just cannot believe how easy it is to cook a meal in parchment paper. The chicken breasts came out very tender and flavorful. If you have not tried this method of cooking before you might want to give it a try.
INGREDIENTS
2 Chicken Breasts
8 Strips of Organic Bacon
1/2 Cup Chopped Green Onions
6 Chopped Garlic Cloves
1 Cup Salsa
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Chopped Jalapeno Pepper
Preheat your oven to 350° F. In two large pieces of parchment paper place 4 strips each of the organic bacon. On top of the bacon sprinkle the chopped green onions, chopped jalapeno and chopped garlic. Place the chicken breasts on top of the bacon pile and salt and pepper the tops of the chicken. Place 1/2 cup salsa on top of each chicken breast. Close up the parchment paper up around the contents and tie the top with butcher string. Place in a baking pan and cook for 1 1/2 hours. Remove from the oven and let sit for 5 minutes. Open the parchment packages and transfer to either a serving platter or individual plates. Serve with a green salad and diced pineapple. Serves 2
Cooking Parchment
I love cooking in parchment packets or “en papillote.” It gives big rewards without much effort. Cooking chicken or fish with vegetables in a sealed parchment paper packet may look fancy, but it’s actually a great no frills technique. Just place a few ingredients into the packets and let them do their work. You can prepare most ahead of time. They lock in flavor and moisture and are impressive looking. You can fold pretty much any way you want as long as you create a tight seal. Create your own recipes with protein, vegetables and herbs that you have on hand. Cook in the oven or on the grill.
Technique: Fold a 14×12” piece of parchment paper in half. Using kitchen shears cut the parchment into a heart shape. Arrange vegetables and herbs on one side of the paper. Top with fish or chicken. Add olive oil or butter and a splash of wine to keep the meat moist and create a sauce. Season with salt and pepper. Brush the edges of the paper with a beaten egg white for a tighter seal. Working from one end begin by tightly folding the open edge of the paper. Continue folding the paper’s open edge to form a seal. Transfer the packet to a rimmed baking sheet and bake or grill.
Grilled Split Chicken
I love this recipe. It is so easy to make and absolutely delicious. Goes well with grilled zucchini.
INGREDIENTS
1 Cup Olive Oil
1 Cup Black Olive Tapenade
2 Sprigs Thyme
1 Tablespoon Freshly Ground Pepper
Split a while chicken in half. In a large size bowl combine the olive oil, tapenade, pepper and thyme. Take the split chicken pieces and soak both sides in the olive oil mixture. Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight. Cover and place in the refrigerator. Prepare your grill and remove the bowl of chicken. Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes. Remove from the grill and transfer to a serving platter. Serves 2
Chicken Asiago Burgers
These burgers are absolutely EXCELLENT! A nice change of pace, but still satisfies the burger urge.
INGREDIENTS
2 Pounds Ground Chicken
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Teaspoon Garlic Powder
1 Tablespoon Olive Oil
1 Cup Grated Asiago Cheese
4 Hamburger Buns
Mix the ground chicken, salt, pepper, garlic powder, olive oil and Asiago cheese in a large size bowl. Form the mixture into 4 patties. Place the patties on a plate. Cover with plastic wrap and place in the refrigerator for 2 hours. Preheat your grill. When you are ready to grill the burgers remove from the fridge and let sit out for 10 minutes. You want to take the chill off of the meat before putting on the grill. Cook the burgers on the frill for 5 minutes on each side until well done. Place one burger on the bottom half of each bun. Garnish as you like. Serves 4
