Za’atar Pita Chips
These Za’atar Pita Chips are really pretty addictive. They are baked so they are much healthier than deep fried chips. If you want to leave the za’atar off then just use kosher salt and pepper as your seasoning.
INGREDIENTS
12 Pita Bread Pockets
1/2 Cup Olive Oil
3 Tablespoons Victoria’s Za’atar
Preheat your oven to 400º F. Slice each pita bread into 10 triangles. Place the triangles on a parchment paper lined baking sheet. In a small size bowl combine the olive oil and the za’atar. Brush each triangle with the oil & za’atar mixture. Place in the oven and bake for 6 to 8 minutes. You will want them to be light brown and crisp. Be careful because if left unattended they will burn. Serves 12
*If you need my za’atar recipe it’s on my website or send me an email and I’ll send you some.
Sopa Avocado
This is beautiful green soup that is terrific served hot or cold. Make sure that you have good quality avocados for this soup. Garnish with sour cream, diced tomatoes and green onions.
INGREDIENTS
2 Large Avocados
6 Cups Chicken Broth
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Diced Tomato
1/2 Cup Sour Cream
2 Diced Green Onions
Cut the avocados into halves and remove the pits. Scoop out the flesh into a small size bowl. In a medium size sauce pan add 4 cups of the chicken broth and turn the heat to medium low. Pour the remaining 2 cups chicken broth into either a blender or food processor. Add the avocado flesh, kosher salt, pepper and pulse to a smooth puree. Pour the avocado mixture to the saucepan and stir to combine with the heated chicken broth. Cook for 10 minutes on medium low. Do not let this soup boil. Remove from the heat and pour into individual bowls. Garnish with diced tomatoes, diced green onions and sour cream. Serves 4
Shrimp Tacos
Healthy and delicious Shrimp Tacos are just in time for Cinco de Mayo! You can either sauté the shrimp or grill them on your grill. Either way you’re sure to have a delicious feast.
INGREDIENTS
Vegetables:
1/2 Sliced Red Onion
1/2 Sliced Into Thin Strips Orange Bell Pepper
1/2 Sliced Into Thin Strips Yellow Bell Pepper
1/2 Sliced Into Thin Strips Red Bell Pepper
1 Teaspoon Dried Mexican Oregano
1 Teaspoon Apple Cider Vinegar
1/2 Juiced Lime
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Shrimp:
1 Pound Raw Shrimp That Has Been Deveined & The Tails Removed (Fresh Not Frozen)
1 Tablespoon Olive Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Teaspoon Chipotle Seasoning
Corn Tortillas
In a large size bowl combine all of the vegetable ingredients and set aside. In a separate large size bowl combine the shrimp, kosher salt, pepper and chipotle seasoning. Heat a heavy cast iron skillet or sauté pan over a high heat until hot. Add the olive oil to the pan. Add the shrimp and sauté for 2 to 3 minutes until the shrimp turns a bright pink. Stir constantly. When the shrimp are done remove from the heat. Spoon the vegetable mixture into a corn tortilla and top with the shrimp. Garnish with sour cream and cilantro is you like. Serve guacamole, salsa, grilled chiles and limes if you like. Makes about 6 tacos.
**Chipotle Seasoning is a powdered seasoning that blends chipotle chile powder, salt and spices. It is such a versatile seasoning that goes with many dishes.
Macadamia Nut Pesto
I absolutely LOVE macadamia nuts and have never been that wild about pine nuts so I decided to try making pesto with macadamia nuts instead. This pesto turned out to be the best pesto I’ve ever tasted. You can use it in pasta dishes or anything that you would make with regular pesto. I grilled brined pork chops and garnished them with a dollop of my Macadamia Nut Pesto.
INGREDIENTS
3 Garlic Cloves
2 1/2 Cups Packed Fresh Basil Leaves
1/4 Cup Whole Macadamia Nuts
1/2 Cup Olive Oil
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/2 Cup Grated Romano, Parmesan or Pecorino Cheese
You will need a heavy duty blender or food processor for this recipe. Wash and dry the fresh basil leaves. You will want to make sure to get any dirt and grit off of them. Add the garlic, basil leaves and macadamia nuts to your blender or food processor. Pulse until the ingredients are coarse. Add the olive oil, salt and pepper and pulse until nice and smooth. Transfer to a storage container with a tight lid. Right before you are going to use the pesto mix in the grated cheese. Makes about 1 cup
Curry Sauce
Curry Sauce is extremely versatile and can be served with lamb, chicken, fish and vegetables. The cooking time varies with the ingredients used. Uncooked fish needs about 15 to 20 minutes; uncooked meat or chicken needs about 1 to 2 hours; vegetables need about 30 minutes to 1 hour. All curry sauces should be thoroughly cooked, to develop the flavor and blend the ingredients.
INGREDIENTS
2 Medium Onions
2 Tablespoons Butter
1 Tablespoon Curry Powder
1 Teaspoon Curry Paste
1 Tablespoon Unbleached Flour
1 Clove Crushed Garlic
1 Cup Vegetable Broth or Coconut Milk
1 Teaspoon Kosher Salt
1/4 Teaspoon Cayenne Pepper
2 Tablespoons Chutney
1 Tablespoon Half & Half
Slice the onions and chop them finely. Melt the butter in a large sauté pan, over a medium high heat. Add the onions and sauté for 5 minutes until golden brown. Add the curry powder, curry paste and flour. Cook for 6 minutes. Add the garlic, the broth or coconut milk and bring to a boil over a high heat. Add the seasonings and chutney. Reduce the heat to medium low and cover with a lid. Simmer for 30 to 40 minutes. Remove from the heat and add the half & half immediately before using. Makes about 1 1/2 cups
Asian Asparagus
Asparagus doesn’t have to be treated with kid gloves and will actually stand up to aggressive flavors. Spice up your spring asparagus and serve as a main meatless dish.
INGREDIENTS
1 1/2 Pounds Trimmed Asparagus
2 Tablespoons Grapeseed Oil
6 Dried Red Peppers
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1 Teaspoon Chinese Chile Paste
2 Teaspoons Grated Garlic
2 Teaspoons Grated Ginger
1/2 Teaspoon Grated Orange Zest
1 Chopped Jalapeño Pepper
3 Teaspoons Sesame Oil
1/2 Cup Chopped Cilantro
4 Slivered Green Onions
2 Tablespoons Toasted Sesame Seeds
Wash and snap off the asparagus bottoms. Cut the asparagus into 2 inch pieces. Place a wok or a heavy sauté pan over a high heat. Add the grapeseed oil. Add the dried peppers and cook until they sizzle. Add the asparagus. Toss well to coat in the oil. Add the salt and pepper. Sauté for 1 minute. Add the chile paste, garlic, ginger, orange zest and jalapeño peppers. Cook for 1 minute or until the asparagus is cooked, but still firm. You don’t want to overcook the asparagus as it will continue to cook after removed from the heat. Remove from the heat and transfer to a serving platter. Drizzle the asparagus with the sesame oil. Sprinkle the top of the asparagus with the cilantro, green onions and sesame seeds. Serves 4
Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
INGREDIENTS
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
Prime Rib
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
INGREDIENTS
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Broccolini & Garlic Sauté
I like to cook this broccolini recipe in my trusty grill pan. I don’t know what I would do without it. If you don’t have a grill pan then a sauté pan or skillet will do just fine.
INGREDIENTS
1 Pound Broccolini
4 Teaspoons Olive Oil
1/2 Teaspoon Kosher Salt
3 Sliced Garlic Cloves
1/8 Teaspoon Red Pepper Flakes
Slice off the stems of the brocolini. Cut the spears in half lengthwise. In a small size sauté pan heat 2 teaspoons of the olive oil over a medium heat. Add half of the broccolini. Cook for 4 minutes. Stir occasionally. Season with the kosher salt. Transfer to a plate and set aside. Add the remaining olive oil to the pan and cook the remaining broccolini. Add the sliced garlic cloves and red pepper flakes. Cook for 3 minutes. Stir constantly. Return the first batch of cooked broccolini to the pan. Toss and cook for 1 minute. Remove from the heat and transfer to a serving plate. Serve immediately. Serves 4
Sausage Stew
This recipe is great for the slow cooker. If you have a busy week or busy weekend then let your slow cooker make this delicious Sausage Stew!
INGREDIENTS
1 Diced Yellow Pepper
1 Diced Red Onion
4 Cloves Minced Garlic
2 Cups Cooked Kidney Beans
2 Cups Diced Tomatoes
4 Chopped Andouille Sausages
1 Cup Uncooked White Rice
8 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Thyme
2 Tablespoons Hot Sauce
Place the diced yellow and red onions into the bottom of your slow cooker. Add the minced garlic and the kidney beans. Stir. Add the diced tomatoes, chopped sausages, white rice, chicken broth, kosher salt, thyme and hot sauce. Mix well and cover. Cook on high for 5 hours. Ladle into bowls and serve with crusty bread. Serves 4
