A preservative free taco mix!

Who doesn't love tacos? But who wants to take the time to marinade or put together seasonings, when the store has it done for you? The only problem with that is they often contain ingredients such as silicon dioxide (sand), MSG(monosodium glutamate) and sulfites. This recipe allows you to enjoy your tacos with less guilt and pure ingredients. It is great on vegetables and beans as well!

Taco Seasoning Mix

Yields-approximately 3 cups

• 1 1/4 Cups Chili Powder
• 1/2 Cup plus 2 Tablespoons Ground Cumin
• 1/2 Cup Cornstarch
• 3 1/2 Tablespoons Granulated Garlic
• 1/2 Cup plus 2 Tablespoons Ground Coriander
• 2 Tablespoons Cayenne Pepper

Combine all ingredients until well mixed. Store in an air tight container.

To use: Place 2 tablespoons of oil in a skillet. Heat until shimmering. Add 1 pound ground meat of your choice. Cook until browned and cooked through. Stir to break into pieces. Add 1/4 cup taco seasoning and 1/2 cup water or broth(chicken, beef). Cook until mixture thickens. Top meat with your choice of veggies (avocado, lettuce, tomato, onion, cilantro, jalapenos) and serve with your choice of cheese. Keep this mix on hand to make a quick and easy dinner! Enjoy your taco night without the preservatives!

A spring pasta!

Pasta Primavera is a culinary classic! It screams spring with vegetables such as zucchini, peppers, and peas. You can adjust the spring vegetables according to what you have on hand. Asparagus is fabulous addition in this dish! The fresh herbs bring fantastic and fresh flavors. The cream gives it just enough richness to carry all the amazing flavors. Make this dish at home and taste spring!

Lemon Zest

Onions

Peppers

Basil

Peas

Mushrooms

Garlic

Sauteed mushrooms and tomatoes

Sautéing onion and mushrooms

Pasta Primavera

Serves: 6-8 servings      Cook Time:  15 min   Prep Time: 5 min

1 Lb. Fettuccine
1 Tablespoon olive oil
1/2 vidalia onion, diced

Reducing the sauce

3 cloves garlic, minced
1 zucchini. halved and sliced 1/4" on bias
1 yellow zucchini halved and sliced 14" on bias
1 red pepper, sliced thin
8 oz cremini, quartered
1 cup peas
3/4 cup white wine
1/2 cup chicken or vegetable stock
1/3 cup heavy cream
1 tsp. dried thyme
1 lemon, zested
1 cup fresh basil, chiffonaded
1/2  cup italian parsley, chopped
10 oz heirloom or cherry tomatoes,quartered
parmesan or romano cheese to garnish

Adding fresh herbs at the last minute to preserve flavor

Directions

Heat large pot filled with water. Bring to a boil. Add sliced zucchini to water and cook for approximately 1 minute or al dente. Remove and run under cold water or place in an ice bath. Repeat with yellow zucchini or squash and peppers. Meanwhile, heat a large saute pan with olive oil. Add onions and cook until translucent. Add garlic and cook approximately 30 seconds or until fragrant. Add cremini mushrooms. Cook throughly. Then add tomatoes, thyme and salt and pepper to taste.  Once tomatoes have cooked slightly.  Add white wine and cook until reduced by half. Then add chicken stock and let reduce by half. Finish with heavy cream. Season with salt and pepper to taste. Once sauce has thickened slightly, add lemon zest, parsley and basil. Garnish with additional basil, parsley and cheese.

Gorgeous Pasta!

A fall quesadilla!

Quesadillas are often filled with chicken, beef, shrimp or veggies. This recipe takes them in a different direction. It's inspired by my favorite restaurant in Athens Ohio, Casa Nueva. They served a quesadilla similar to this. It was featured in the fall and it changed what I believed a quesadilla should be. The flavors compliment each other and it keeps you coming back for more. I kept returning to the restaurant hoping it would be on the menu again, but was always disappointed. Saddened by this turn of events, I had to create my own of version of the wonderful fall delight! I promise you won't be displeased by this beautiful and satisfying appetizer!

Half the quesadilla with filling

Adding remainder of cheese

Sautéed apples

Heating through butternut squash

Butternut Squash, Apple and Cheddar Quesadilla

Ready to serve!

Serves: 2-4  Cook Time: 40 min      Prep Time:  20 min

• 2 cups Butternut squash, peeled,diced and roasted
• 1 teaspoon butter or olive oil
• 1 sweet tango apples, cored and diced
• 5 fresh sage leaves, chiffonaded or 10 small sage leaves
• 1 teaspoons honey 
• 8 oz cheddar, shredded
• large tortillas
• salt and pepper to taste

Directions

Heat skillet and add butter. Add sage and let cook for 30 seconds. Add apple and saute for 1 to 2 minutes. Once slighted softened, add butternut squash, honey, salt and pepper. Continue to cook for 1 minute more. To assemble: Place 1/8 cup of cheddar on one half the quesadilla, then add 1/2-3/4 cup of apple and squash mixture.  Next add 1/8 cup of cheddar. Fold over tortilla on top of cheese.  Heat a cast iron griddle on medium on heat.  Place quesadilla on pan.  Cook on one side for 2-3 minutes and then flip.  Cook remaining side, 1-2 minutes more until cheese is melted and filling is warm.  The tortilla should be golden brown and charred on both sides.  Using a pizza cutter or knife cut into 3 or 4 pieces.  Enjoy as appetizer, lunch or dinner!

Healthy and delicious quesadilla!

Turkey for Two!

Turkey is a must at Thanksgiving! But who wants to buy an entire turkey for only two people? It is just to much food and such an expense. This quick and easy dish will solve all your problems. If you wish, you can purchase a much larger turkey breast in order to have leftovers. Just remember the cooking time will increase as well.

Turkey Cutlets with Herbed Reduction Sauce

Serves: 2        Cook Time: 25 min        Prep Time: 5 min

• 2 boneless skinless turkey breasts, seasoning with salt and pepper
• 2 tablespoons grapeseed oil
• 1 1/4 turkey broth
• 1/4 cup dry white wine
• 2 sprigs thyme
• 2 sprigs sage
• 2 tablespoons minced onions
• 1/3 cup heavy cream
• salt and pepper to taste

Directions

Preheat oven to 350 degree Fahrenheit. Heat saute pan until oil shimmers and smokes. Add turkey breast skin side down. DO NOT TOUCH for 3-4 minutes and repeat on other side. Transfer turkey to sheet pan. Place in oven and bake 5-7 minutes or until the internal temperature reaches 165F.

Deglazing with Wine

Adding Herbs and Stock

Final Reduction

Add wine to deglaze the pan. Reduce by wine half and add onions. Next add broth, thyme, sage, salt and pepper and cream. Reduce by about half or until it coats the back of the spoon. Serve with Turkey. Don't forget these classic sides: Stuffing with Dried Cranberries and Herbs and Herbed Infused Mashed Potatoes.

A fabulous fish dish!

I love to eat fresh fish. Fish shines when cooked correctly and benefits from a simple preparation method. A compound butter compliments trout like you wouldn't believe. The brightness of the lemon and freshness of the herbs, bring out the best the fish has to offer. This is a great meal for entertaining, because the butter can be made the night before. When the butter is piped out, it makes a gourmet presentation. The  herbed jasmine rice and  sauteed green beans make delicious sides for a complete meal. Once you make this, your family will frequently request it.

Ruby Red Trout with Lemon Herb Compound Butter

Serves: 2           Cook Time: 15 min        Prep Time: 15 min

• 1/2 lb. Ruby Red Trout, skin removed
• 2 sticks unsalted butter, softened
• 1 lemon, zested and juiced
• 1/4 Cup parsley, chopped
• 3 Tablespoons basil, chiffonade
• 3 Tablespoons chives, chopped
• salt and pepper, to taste

Directions

Step 1: Combine

Step 2: Mix

Step 3: Pipe onto tray

Combine the softened better with herbs,lemon zest and juice, and salt and pepper. Once blended, you may roll in saran wrap into a log or pipe out on parchment, using the tip of your choice. The place in the refrigerator. This butter can be frozen once done and placed in a plastic bag. This can be used as emergency sauce or just butter to dip your bread in.  When using it to serve, let it soften slightly so it melts on to your fish beautifully.  To make the fish, heat pan on high heat.  Add 1 tablespoon oil.  Add seasoned fish.  Let sit 2-4 minutes or until golden brown.  Continue to cook on the other side for 2-4 minutes.  Cook to at least 145 degrees F.

A delicious meal!

A fabulous vegetarian sandwich!

I made this sandwich when I lived in my apartment at Ohio University. I didn't want to do to much cooking, but wanted something very flavorful and quick. Now it is a family favorite, even by meat eaters alike. This sandwich could easily become carnivorous or be made vegan depending on your preferences. I love this sandwich because it can be made all year round.  Just swap out with whatever is in season.  I have made this with butternut squash and even cabbage. The vegetables can be grilled, sautéed or roasted depending on the amount time you have. I love this sandwich, it takes me back to my pre-culinary school days. I knew much about cooking but not nearly as much as I know now. This sandwich is great served with baked sweet potato fries or chips.

Grilled Vegetable Panini

Serves: 6-8         Cook Time: 20 min         Prep Time: 15 min

• 1 small zucchini, thinly sliced
• 1 small yellow squash, thinly sliced
• 1 small eggplant, thinly sliced
• 1 orange pepper, squared off
• 3 portabello mushroom caps, gills removed and sliced
• 5 tablespoons olive oil
• salt and pepper to taste
• 1 loaf ciabatta bread 
• 8 oz. basil pesto
• 8 oz gruyere, sliced thin
• olive oil or butter

Directions

Toss squash, zucchini, peppers and mushrooms in olive oil and salt and pepper. Lightly oil your grill pan and heat until smoking. Grill eggplant and set aside. Grill each vegetable for 2-3 minutes, grilling both sides. Using two pieces of ciabbatta bread, slather one side with pesto. Place eggplant, zucchini, squash, pepper and mushrooms on sandwich. Top with sliced gruyere cheese. Top with second slice of bread. Press firmly to flatten sandwich slightly. Heat pan to medium high heat. Add enough olive oil to coat pan. Place sandwich cheese side down and press firmly. Cover with lid and cook 2-3 minutes per side or until golden brown. Repeat on other side. Enjoy!

Boozed up bratwurst!

Bratwurst and beer is a classic combination. There are many takes on this duo of flavors. If you are a lover of beer and brats this recipe is for you!

Beer Brats

Serves: 2        Cook Time: 10-12 min              Prep Time: 5 min

• 1/2 Tablespoon butter
• 1 Onion, julienned
• 1 Red Pepper, julienned
• 1 12 ounce Beer
• 2 Bratwurst
• 2 Hot Dog Buns

Directions

Heat pan on medium high heat. Add butter and onions. Cook until slightly softened, 2-3 minutes. Add beer and bring to a simmer. Add peppers. Add bratwurst and cook three quarters of the way through. Making sure to turn about half way through. Mean while heat up grill until very hot. This can be an indoor or outdoor grill. Once your bratwurst are ready, brush both sides with canola oil and oil grill. Place bratwurst on grill and cook 2 minutes. Then rotate 90 degrees for grill marks and cook for another minute. Do this on the other side as well. Serve with the peppers,onions and some of the sauce on a toasted bun. Enjoy!

Tip- Cooking with beer is just like cooking with wine. Therefore, choose a beer that you would drink. A Belgian wit, German hefeweizen, lager, pale ale or IPA would work well with this recipe. Enjoy a beer while cooking this recipe!

A simple grilling recipe for hot summer evenings!

Flank steak is traditionally a tough cut of meat, although it has become much more trendy in the past few years. It is a cheaper cut of meat, but has a wide variety of cooking options. Using strips of flank steak is great way to top a salad and when marinated can be quite tender and flavorful. For this recipe, I decided to utilize the warm summer evening here in Ohio and grilled it with some vegetables and made a nice light chimichurri sauce to dip everything in. Chimichurri sauce originated in Argentina, and is often used with grilled meats. It is a very light and refreshing sauce that could be used as a marinade and to top a variety of foods. Dipping grilled peppers and zucchini in chimichurri is very delicious as well. In culinary school, we served chimichurri with our empanadas.

Grilled Flank Steak

Serves: 3-4        Cook Time: 10 min              Prep Time: 20 min

• 1 lb flank steak
• Olive oil to coat
• salt and pepper to taste

Directions

Allow steak time to reach room temperature. I let it sit out for about 20-30 minutes. Before you grill season with salt, pepper and olive oil to coat. Grill approximately 3-4 minutes per side depending on thickness for medium to medium rare.

Tip- Steak cooking 101

Chimichurri Sauce

• 1/3 cup white wine vinegar
• 1 small shallot, roughly chopped
• 3 garlic cloves, peeled
• 1 cup italian parsley, roughly chopped
• 1 cup cilantro, roughly chopped
• 1 teaspoon red pepper flakes
• 1/2 lime juiced
• 1/3 cup extra virgin olive oil
• salt and pepper to taste

Directions

Place garlic, shallot, vinegar, and lime juice in blender. Add parsley and cilantro then blend. Add olive oil and blend. Season with salt and pepper.

Grilled Vegetables

• 1 zucchini, cut in half
• asparagus, trimmed
• 1 bell pepper, cut into 4 flat sides
• Olive oil to coat
• salt and pepper to taste

Directions

Season with salt and pepper and coat with olive oil. Grill until tender and slightly charred.

Ready to plate and serve

How to make an impressive and quick meal!

This is not really a spring/summer dish other than the fact that is pretty light. It was not something that was planned to be in the blog, but taste suggested otherwise. This dish came about because I did not want to go to the grocery store and just wanted to use up what was in the fridge. I have discovered that some of these meals can be quite tasty. This dish also has the colors of spring and summer with bright greens and reds. It is quick and easy to make and does not involve much prep work at all. The stuffing in this recipe would also work great on portabella mushrooms!

Mediterranean Stuffed Chicken Breasts

Serves: 2            Cook Time: 25 min              Prep Time: 20 min

• 2 Boneless, Skinless Chicken Breasts (8 oz each)
• 1/4 Pound Spanish Feta, crumbled
• 1 Handful of Arugula, chopped
• 1/2 Cup Sun dried Dried Tomatoes in oil, drained, roughly chopped
• Salt and Pepper to taste
• 1/3 Cup Flour
• 2-3 Tablespoons Olive Oil

Directions

Preheat oven to 350 F. To make the stuffing combine feta, tomatoes, arugula and toss. Season with salt and pepper. In order to stuff the chicken, make a slit horizontally on the thickest side of the chicken. Make the slit about 2/3 of the way through the breasts horizontally. Then split the stuffing in half and stuff into each chicken breast. You may have to be a little forceful to make it all fit.

After the chicken is stuffed

Season the chicken with salt and pepper. Next dredge the chicken in flour and shake off the excess. Heat a large enough pan to fit both chicken breasts. Add oil and heat until it smokes. Add chicken on what would be skin side down. Now I know it will be hard but don't touch for 3-4 minutes in order to sear the breast. Then repeat on the bottom side.

TIP- Searing is a very important aspect of the culinary world. In order to sear, you want your pan and whatever fat you use to be VERY HOT! I know it is hard, but leave the item alone. The more it is touched, the less browning will occur. So leave it alone. Searing is important because it sears in the juices of the meat you are cooking. This will help keep it from becoming dry. Once seared, the meat can be braised, baked or roasted.

One more side to go

Once finished place on a parchment lined tray and bake 15-20 minutes or until the chicken reaches 165 F. Serve over dressed arugula.

Finished chicken served over arugula

Dressed Arugula

• 4 Cups Arugula
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 Lemon, juiced
• Season will salt and pepper

Toss arugula in lemon juice, olive oil and season.