1. 1. SEA SCALLOPS WITH BACON BRUSSELS SPROUTS
   6 cups chicken broth
   1 large russet potato
   3 tablespoons butter
   1/3 cup milk
   Salt and pepper to taste
   1/2 teaspoon garlic powder
   10 ounces Brussels sprouts, trimmed and halved lengthwise
   3 bacon slices (3 ounces), cut crosswise into 1/2-inch pieces
   1-2 cloves garlic, minced
   2-3 tablespoons olive oil
   1 cup low-sodium chicken broth
   8 large sea scallops tough muscle removed from side of each if necessary
   Salt and pepper to taste
   1 teaspoon cornstarch
   
   
   Pre-heat oven to 400 degrees. 
   
   Peel potatoes and boil in chicken broth until soft, mash with butter, milk, garlic powder and season to taste with salt and pepper. 
   
   Toss brussel sprouts with olive oil, garlic, salt and pepper and spread on baking sheet.
   Place in 400 degree oven and toss or stir every 5-10 minutes. 
   
   Cook bacon in a 10-inch heavy skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon with a slotted spoon to a paper towel to absorb excess oil and then add to brussel sprouts in the oven. Reserve bacon fat in another small bowl. 
   
   While Brussels sprouts are browning, pat scallops dry and season with salt and pepper. When brussels sprout are browning, heat 2 tablespoon bacon fat in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear scallops, turning over once, until golden brown and just cooked through, 4 to 6 minutes total. If large scallops, after browning, place in 400 degree oven for 3-5 minutes. Transfer to a platter as cooked and keep warm, loosely covered with foil. 
   
   Pour off and discard any fat from skillet used to cook scallops. Add remaining 3/4 cup broth and simmer, stirring and scraping up any brown bits, 1 minute. Stir cornstarch into remaining 2 teaspoons water in a cup, then stir into sauce along with any scallop juices accumulated on platter. Simmer, stirring, 1 minute, then remove from heat add salt and pepper to taste.
   
   To plate, start with mashed potatoes, top with brussel sprouts, scallops and sauce.

DRY RUBBED PORK TENDERLOIN WITH SPICED, ROASTED PEAS AND CARROTS

Original recipe found on Epicurious.com but like always, I made a few changes..... nice spices and really tender. Don't overcook or you'll lose all of the tenderness (Use your meat thermometer!!!!)

Veggies:
1 pound baby carrots
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 tablespoon butter, diced
2 garlic cloves, diced
1/2 teaspoon crushed red pepper flakes
1 teaspoon honey
1/2 teaspoon chile powder
1/2 teaspoon ground cumin
1/42teaspoon salt
1 cup frozen peas

Pork:
1 1-to 1 1/4-pound pork tenderloins
2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 teaspoon paprika
1/2 teaspoon chipotle powder
1 teaspoon salt
1 tablespoon olive oil

To Prepare:

Preheat oven to 400°F.

For veggies:
Clean and dry carrots and place on rimmed baking sheet. Whisk together remaining ingredients (except peas), pour over carrots and toss to coat. Cover tightly with foil. Roast carrot mixture covered until just tender, about 30 minutes.

Meanwhile combine oregano, cumin, chile powder, paprika, chipotle powder and salt.  Rub mixture all over tenderloin. Heat oil in a cast iron or nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes.

Remove foil from carrots and push carrots to the sides of the sheet.  Place pork among carrots, arranging carrots in single layer around pork.  Pour peas on top of carrots and mix.  Return to oven and roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, about 18 minutes. 

Remove pork from oven and let rest 5 to 10 minutes on cutting board.  Keep veggies in oven without heat (just to keep warm).

Cut pork crosswise into 1/2-inch-thick slices. Arrange veggies on platter. Top with pork slices, drizzling any pan juices over.

PECAN CRUSTED HALIBUT

Ingredients:
Olive oil
3/4 cup finely chopped toasted pecans
1/2 cup panko 
1/4 cup (packed) chopped fresh baby spinach
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh chopped green onion

1/2 teaspoon garlic powder
2 8-ounce Halibut or Mahi Mahi fillets (each about 1 inch thick)

1/2 cup chopped tomato (I used golden grape tomatoes) 

To Prepare:

Preheat oven to 450°F.  Grease a small baking sheet with light coat of olive oil.

Mix pecans, panko, spinach, basil and green onion in small bowl; sprinkle with salt and pepper and drizzle with 2 tablespoons olive oil.  Mix to combine.

Brush each fish fillet with olive oil and sprinkle with salt and pepper. Place fish on prepared baking sheet. Top fish with walnut/panko mixture, pressing to adhere. Sprinkle remaining mixture around fish.  Roast fish until just opaque in center and walnut/panko mixture is crispy, about 10 minutes. Transfer fish to plates and top with extra walnut/panko mixture.  Top with chopped tomato. Serve with your favorite veggie or a side salad.

SHRIMP & GRITS

2 lb medium to large shrimp
2 tablespoons olive oil
juice from 1/2 lime
2 cloves garlic, minced
1 teaspoon old bay seasoning

Water
1 cup grits (not instant)
3 tablespoons chopped jalepeno
4 tablespoons butter
1 cup sharp cheddar cheese
1/2 cup shredded parmesan cheese
1/4 cup heavy cream
Salt and Pepper to taste
Red pepper flakes (to taste)
1/4 cup chopped cilantro


Peel and clean shrimp.  Place in a bowl with next four ingredients and refrigerate while preparing grits.

Bring 4 cups water to a simmer and add grits.  Whisk until smooth and decrease heat to simmer.  Simmer stirring often.  If grits thicken, ad water 1/4 cup at a time until cooked, about 45 minutes.

Heat bbq .  Skewer shrimp on metal skewers (or soaked wood) and grill until pink, about 3 minutes each side.  Remove from bbq and remove from skewers.

Stir grits and add jalepenos butter and cheeses and stir until combined.  Decrease heat to simmer.  Add cream and whisk.  Season with salt and pepper to taste and plate.  Grits in bowl, topped with shrimp and sprinkle with red pepper flakes and cilantro.

BAKED POTATO SOUP

I was asked for this recipe today and I wrote this recipe from recall, would need to make again and record amounts.  So..... you might need to add a little more or less flour to make roux and more or less milk to achieve correct consistency.

4 Baking Potatoes
12 ounces bacon
1 stick butter
3/4 cup flour
6-8 cups milk
3 tablespoons chicken boullion (more or less to taste)


cheddar cheese
diced green onion

Bake potatoes in 350 degree oven for about 45 minutes (until fork tender).  Cool while prepping soup.

Cook bacon until crisp and crumble.  Reserve bacon grease.

In large pot, melt butter.  Add flour and whisk to combine. Cook for 2 minutes and then whisk in milk,  bouillon and 3-4 tablespoons bacon grease.

Cook over medium low heat until bubbling, stirring often.  If too thick, add more milk.

Cut potatoes in half and scoop out potato.  Add to milk mixture.

Add half of crumbled bacon to soup and reserve rest for topping.

Ater serving, top with chives, bacon and cheese.

Optional: After scooping out potato, place skins on sheet pan and bake at 350 for 10-15 minutes or until crispy.  Crumble and add to soup or use as topping.

COCONUT CURRY BEEF POT PIE

This recipe was inspired by a recipe I found for curry beef hand pies.  I added a little cayenne for heat, changed up the veggies (according to what I had one hand.... feel free to use any variety of veggies that you like), I added the coconut milk to give it a sauce and baked it with a top curst, like a pot pie.

Ingredients:

1 pound ground beef chuck (not lean)
3 tablespoon soy sauce1teaspoon sugar1 tablespoon olive or vegetable oil1 medium onion, chopped (1 cup)
3 tablespoons curry powder
1/2 - 1 teaspoon cayenne (depending on heat desired)1 medium sweet potato, peeled and cut into 1/4-inch pieces
3/4 cup diced carrots
6 tablespoons water
14.5 oz can coconut milk (light or regular)
1 teaspoon salt (or to taste)
3/4 cup frozen corn
2 cups baby spinach (packed)
single pie crust (purchased or homemade recipe below) or singe sheet puff pastry
1 large egg, lightly beaten

Directions:

1. Heat oil in a 10-inch cast iron (or non-stick) skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces.  Sprinkle with sugar and soy sauce and cook until just browned.  Drain beef.
2. Heat oil over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 2-3 minutes. Add curry powder and cayenne and cook, stirring occasionally, until onions are translucent, 3 to 5 minutes more. Add sweet potato and carrots.  Sauté for 3 minutes.  Add water and cover, stirring every few minutes, stirring and scraping up any brown bits from bottom of skillet.  Cook until liquid is absorbed and potatoes are tender.  Add corn to skillet and cook for 3-4 minutes.  Add coconut milk and cook until bubbling.  Return beef to skillet and stir in spinach and cook until wilted.  Scoop mixture into pie pan or crock to cool for 20-30 minutes.  Pre- heat over to 400 degrees.
3. Roll out one sheet of dough or pastry into a round the same size as pie pan or crock, on a lightly floured surface with a lightly floured rolling pin.  Place pastry over filling and tuck or pinch edges. Brush tops of pastry lightly with egg and bake until pastry is  deep golden brown, 25 to 30 minutes. Cool 5-10 minutes and serve.
2. *Can be made ahead wrapped tight and frozen.  Add addition 5-10 minutes to baking time.
3. *Can also be made in individual crocks, adjusting size of pastry accordingly.

Savory Pie Crust Recipe:

2 1/2 cups flour1 teaspoon salt1/2 cup cold shortening cut into 1/2" cubes1/2 cup cold butter cut into 1/2" cubesApprox 1/4 cup ice water

Food Processor Method:Add flour and salt to bowl of food processor and pules to mix.Add shortening and pules to mix.Add butter and pulse to mix.Add water, a little at a time and pulse until mixture starts to form into small pebbles.  Turn mixture out on to plastic wrap and wrap up to form a round disc.Refrigerate for 30 minutes or up to a week.When ready to use, recipe makes two single crusts.

Hand Method:Use same process as above but use pastry blender for combine flour with shortening and butter and use rubber spatula to add water.

THAI SEAFOOD CURRY

2 limes
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
1 red or orange bell pepper, 1/2" dice
1 1/2 tablespoons fresh grated ginger
2 tablespoons red curry paste
1/2 teaspoon cayenne (if you like spicy)
1 can lite unsweetened coconut milk
1/2 cup chicken or vegetable stock
1 tablespoon fish sauce (or soy)
2 tilapia fillets, cut into 2" pieces
15 medium sized shrimp, deveined and peeled
1/3 cup chopped cilantro
2 cups cooked brown basmati rice


Zest and juice 2 limes. Set aside.

Heat vegetable oil in large saucepan over medium-high heat. Add onion, garlic, diced red bell pepper, and minced ginger.

Sautè 2-3 minutes and add curry paste and cayenne. Cook for additional 2-3 minutes.

Stir in coconut milk, stock, fish sauce, lime zest and lime juice.

Simmer gently, stirring often, about 5 minutes.

Sprinkle fish and shrimp with salt and pepper. Add fish and shrimp to curry sauce.

Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes.

Season to taste with salt and pepper.

Serve over rice and top with chopped cilantro.

SOY CHICKEN, ASPARAGUS AND AVOCADO SALAD

As always, this is a fusion of a few recipes that I found.  It may not be that instructive but, if you don't know how to cook bacon or grill chicken, google it!!

CHICKEN & MARINADE:
2 bonesless, skinless chicken breasts
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar or lime juice
2 tablespoons agave nectar or honey
3 cloves garlic, diced
1 tablespoon sesame oil or vegetable oil

ASPARAGUS:
6 strips bacon
2 cups asparagus, trimmed and cut into 1" pieces
1/4 cup craisins
1/4 cup chopped pecans
Salt and pepper to taste
Toasted sesame seeds (optional)

DRESSING:
1/4 cup low sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons agave nectar or honey
4  tablespoon sesame oil or olive/vegetable oil
Red pepper flakes (to taste)

3 cups chopped spinach
1 large sliced avocado
3 Tablespoons thinly sliced fresh basil

Trim and butterfly each chicken breast.  Combine marinade ingredients in a zip top bag and add chicken, place in refrigerator for 30 min - 2 hours.

Cook bacon until almost crispy, remove and pace on paper towels to drain, when cool, tear apart and set aside.

Drain bacon grease from pan but do not clean and return to cook top.  Over medium heat, add asparagus and cook, stirring every few minutes.

While asparagus is cooking, grill chicken breast until internal temp is 165.

To asparagus, add bacon, raisins and pecans, toss and cook for another 3 minutes.  Sprinkle with sesame seeds, if desired.  Set aside.

TO PLATE:
Layer spinach, chicken breast, asparagus mixture, drizzle dressing and top with avocado and basil and serve!

CHILEAN SEA BASS WITH PINEAPPLE SALSA AND QUINOA

SALSA

1 1/2 cups diced pineapple

1/2 cup diced red bell pepper

1/4 cup diced poblano pepper

1/4 cup chopped cilantro

1/4 cup diced onion

1 tablespoon agave (or 2 teaspoons sugar)

juice from 1 lemon

salt and pepper to taste

Diced avocado

QUINOA

1 tablespoons olive oil

1/2 cup quinoa

1 cup chicken broth

1 teaspoon cumin

1 teaspoon chipotle chili powder

1/2 small onion, cut into 1" pieces

FISH

1-2 tablespoons olive oil

2 Chilean Sea Bass fillets

Crushed red pepper flakes

Salt and Pepper to taste

Combine all salsa ingredients except avocado, and set aside.  Stir occasionally.

Place olive oil in a medium saucepan and add quinoa, cumin and chipotle powder.  Place over medium heat and stir until quinoa begins to brown and become fragrant.  Add chicken broth and onions.  Bring to a boil and stir.  Decrease heat to simmer and cover.  Cook for about 30 minutes until broth is absorbed.  remove from heat and set aside.

Brush fish with olive oil and sprinkle with red pepper flakes and salt and pepper.  Heat cast iron skillet over medium heat and place fish in skillet.  Cook for about 3-5 minutes each side (depending on thickness of fillets).

To serve, place quinoa on plate, top with fish and finish with salsa and avocado.

SPICY BURGER SALAD

Spicy Sauce:
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1/4 cup chopped onions
1-2 tablespoons minced seeded jalapeño chile
1 teaspoon chipotle powder


Burgers:
1 pound ground beef
1/4 cup chopped onion
1 tablespoon Worchestershire sauce
1 tablespoon chopped seeded jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chipotle power
1/2 teaspoon cayenne pepper

Salad:
1 vine ripened tomato
4 cups shredded lettuce
3 tablespoons chopped cilantro
1/2 cup ranch dressing


Assembly Ingredients:
Monterey jack cheese
2 slices red onion (do not separte rings)
4 strips cooked crispy bacon


Combine sauce ingredients and stir until smooth and combined. Refrigerate.

Cook bacon until crisp. Set on towel to drain.

While bacon cooks, combine lettuce, tomato and 3 tablespoons chopped cilantro.

Heat grill. Combine burger inredients, shape into 2 patties and grill until desired doneness. While burgers are cooking, place onion slices on grill and cook until onion begins to soften and gets grill marks. During last couple minutes of cooking, top burgers with cheese.

To serve, toss salad with ranch dressing and divide between two plates, place burger on salad, top with spicy sauce, grilled onion and then bacon.... Serve!

BLACKENED MAHI MAHI WITH SHRIMP "CEVICHE'"

So, I was prepared to cook Mahi but didn't know what to serve with it. My mind went to shrimp but I didn't want to make a fattening sauce, so searched my brain for healthier alternatives (considering what I had in the fridge/pantry). This is what I came up with...... Turned out pretty darn good!

SHRIMP “CEVICHE’"
1/4 cup old bay seasoning
4 cloves garlic, minced
2 lemons
1 lb small shrimp (41-50/lb)
/2 cup fresh chopped cilantro
1/2 cup diced onion
3/4 cup diced jicama
2 diced, vine ripened tomatoes
1 diced avocado

BLACKENED MAHI:
2 Tablespoons paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
3 teaspoons ground pepper
1 teaspoon dried oregano
1 teaspoon dried thyme
olive oil
2 mahi fillets

MAKE CEVICHE’
Fill a medium sized pot with water and add Old Bay, garlic and 1/2 lemon (squeeze juice into water before adding lemon). Bring to a boil for 3-5 minutes. Meanwhile peel and clean shrimp, and add to boiling water. Once water returns to a boil, remove shrimp and place on ice to cool.

While shrimp cools, combine cilantro, onion, jicama, tomatoes and avocado. Add juice of remaining 1 1/2 lemons and toss.

When shrimp is cooled, add to veggie mixture, combine and refrigerate.

TO COOK MAHI:
Combine spices. Brush each side of mahi with olive oil and the sprinkle with spice mixture (whatever sticks and let the rest fall off). Add 2-4 tablespoons of olive oil to cast iron skillet and place over medium high heat. When warm, add mahi and cook until dark (about 2-3 minutes per side).

TO SERVE:
Place mahi on plate and top with ceviche’. Garish with cilantro if desired.

AFRICAN SPICED AHI WITH AVOCADO SALSA ON PICKLED CUCUMBER

AVOCADO SALSA:
3 cloves garlic
2 Avocados cubed into 1" pieces
5 green onions, sliced
1 cup chopped roasted red bell pepper
1/3 cup orange juice
1/4 cup lime juice
1/4 cup olive oil
salt and pepper to taste

ADOBO RUB:
1 1/2 teaspoons toasted and ground coriander seeds
1 teaspoon ground ginger
1 1/2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons freshly ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar

Four 6-ounce tuna steaks
Canola oil

Brown basmati rice, if desired



For the cucumbers:
2 1/2 tablespoons sugar, or to taste
1/2 cup Champagne vinegar
1 European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
preparation



For the salsa:
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.

Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.

For the adobo:
Mix all of the ingredients together in a bowl.

Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo (you may have left over) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
let rest for 3 minutes and slice.

To serve:
line a bowl or plate with the cucumbers, top with sliced tuna and top that with avocado salsa. Serve with rice, if desired.

GRILLED CHICKEN WITH PEAR AND PEPPER CHUTNEY

CHUTNEY:
2 pears, cored and diced
1/2 cup red onion, diced
1/2 poblano pepper, seeded and diced
1/2 red bell pepper,seeded and diced
1/2 orange bell pepper, seeded and diced
1 jalepeno, seeded and minced
1/4 cup chopped cilantro

CHUTNEY DRESSING
Juice from one lime
Zest from one lime
1/2 cup fresh squeezed orange juice
2 tablespoons honey
1 teaspoon chipotle chili power
1/2 teaspoon cumin
Salt and pepper to taste

CHICKEN
2 Boneless, skinless chicken breasts
1 clove garlic, minced
2 teaspoons "Chicken Lickin'" or 1 teaspoon season salt
1/2 teaspoon chipotle chili powder
Salt and pepper to taste

INSTRUCTIONS:
Chutney: Combine all chutney ingredients in a large bowl.
Place Chutney Dressing ingredients in a small bowl and whisk until smooth.
Pour over chutney mixture and set aside.
If not serving within the hour, refrigerate.
Keeps for 24 hours in the refrigerator but remove from refrigerator 1 hour before serving.

To make chicken:
Heat and oil grill.
Combine spices in a small bowl and sprinkle over both sides of chicken breasts.
Grill chicken 6-8 minutes on each side until internal temperature is 165 degrees.
Let chicken rest 5 minutes.

To Serve: Place a chicken breast on each plate and cover with chutney.

GRILLED CHICKEN WITH BOK CHOY AND SNAP PEA SALAD



4 skinless boneless chicken breast halves (about 1 pound)
2 cloves minced garlic
1 tablespoon grated fresh ginger
1 cup hoisin sauce
8 ounces lo mien
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
2 whole green onion plus 2 green onions, chopped
3 tablespoons soy sauce
8-10 ounces sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 cucumber peeled, quartered lengthwise, thinly sliced crosswise
1  jalapeño chile, thinly sliced
1/2 cup diced red ell pepper
1/2 cup ponzu
5tablespoons seasoned rice vinegar
5 tablespoons vegetable oil
2 tablespoons sesame oil
1/4 cup soy
1/2 tablespoon minced peeled fresh ginger


Combine garlic, ginger and hoisin and spread over both sides of chicken breast.   Let chicken marinate for about  30 minutes.  

While chicken marinates, fill a medium saucepan with water, add cilantro spring and 2 whole green onions and heat to boiling.  In a second saucepan, heat water to boil for lo mein.

While waters boil, prep veggies and herbs and combine in a large bowl.

When soy water boils, add snap peas and cook for 1-2 minutes.  Remove and rinse under cold water to stop cooking process.  Add to  prepared veggies and herbs.

When lo mien water boils, add lo mien noodles and cook per instructions on package.  Rinse under cold water until cool and add to veggies and herbs and toss.

Grill chicken, about 5-7 minutes per side (until internal temp is 165degrees) and let rest for 10 minutes then slice.

Whisk ponzu, vinegar, oils, soy and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.  Top with chicken and serve.

SEAFOOD STEW WITH CHICKEN AND ANDOUILLE

So.... This started out as paella, but I wanted to eliminate the rice, so it turned into a "stew". Also note that I was drinking white wine while cooking AND with dinner! I typed this just after dinner...... Therefore, it may not be exact!! :)

2-4 tablespoons olive oil
1 red bell pepper, 1/2"slices
1/2 yellow bell pepper, 1/2" slices
1/2 poblano pepper, 1/2" slices
2 boneless, skinless chicken breasts (or 4 chicken thighs)
8 ounces andouille sausage
1 large sweet, yellow onion, diced
8-10 cloves garlic, minced
1- 15 ounce can diced tomato
8 ounces clam juice
3 cups chicken broth
2 tablespoons smoked paprika
20 strands saffron
2 cans garbanzo beans
1 lb littleneck clams, soaked and shells scrubbed
8 oz fresh green beans, trimmed, cleaned and cut into 2" pieces
8oz cod, cut into 2" pieces
1 lb cleaned deveined shrimp
Lemon slices, chopped cilantro and crusty bread, optional


Warm olive oil in a wide bottomed pan or stock pot over medium heat. Add peppers and sautée until browned. Remove to a plate and set aside.

In same pan (add more olive oil if dry) cook chicken and brown both sides, remove from pan. Next, brown andoullie until cooked. Add chopped onion and diced garlic, cook for 3 minutes, stirring frequently. Add chicken back to pan.

Add tomato and cook until slightly thickened, 2-3 minutes. Add clam juice and chicken broth. Return to low boil until chicken is cooked (or when chicken pulls apart with two forks).

Remove chicken from pot and pull apart with two forks, into bite sized pieces and return to pot. Add smoked paprika and saffron to pot. Taste broth and adjust seasonings. Add more broth, salt, pepper or smoked paprika to taste.

Add garbanzo beans to pan and return to a slow boil. If too thick, add more chicken broth (or clam juice for more seafood flavor). You will need enough liquid to make room ro stir clams, shrimp, beans and cod into mixture.

Add clams to pot, cook for 2 minutes. Then add green beans and cod. Cook for 1-2minutes.

Add shrimp. Cook until shrimp are cooked through and clams open.

Serve in wide bowls and top with cilantro, lemon and crusty bread!!

SANTA FE CHICKEN

2 tablespoons olive oil
6 chicken thighs
1cup diced onion
6 garlic cloves, chopped
1 14 1/2 ounce Rotel
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
2 cups low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup bottled mild green taco sauce
2 chiptle peppers(optional)
1 1/2 cups frozen corn

Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Remove chicken and set aside. Pour off all but 1 tablespoon drippings from skillet. Add onion and garlic and cook until onion softens. Add Rotel, chilis, broth, 6 tablespoons cilantro and taco sauce. Bring to a boil. Add chicken. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 or 30 minutes. Add yams and chipotle. Cook for 25 minutes or until yams are tender. Add corn to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Cook until heated through, about 5 minutes. Sevrve in shallow bowls and garnish with remaining cilantro.

SHRIMP AND SPINACH

1 pound uncooked large shrimp, peeled, deveined
1/4 cup chopped cilantro
3 cloves garlic, minced
1 tablespoons fresh lemon (or lime) juice
1 tablespoon olive oil
2 teaspoons minced peeled fresh ginger

2 tablespoons olive oil
1 cup diced onion

2 tablespoons (1/4 stick) butter
2 tablespoons whipping cream

1/2 large onion cut into 1-2 inch peices
1/2 cup sliced mushrooms
2 cloves garlic, minced
11 ounces baby spinach leaves
Red pepper flakes to taste (about 1/2 - 1 teaspoon)

Toss shrimp, cilantro, garlic, 1 tablespoon oil, 1 tablespoon lemon juice and 1 teaspoon minced ginger in medium bowl. Sprinkle mixture with salt and pepper.

Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add onions and sauté 5 minutes. Add shrimp mixture; sauté until shrimp are almost cooked through, about 3 minutes. Add butter and cream; bring just to simmer. Season with salt and pepper.

Meanwhile, Heat remaining 1 tablespoon oil in another large nonstick skillet over high heat. Add onion and mushroom. Cook for 3-5 minutes or until softened. Add spinach and garlic sprinkle with salt and pepper. Toss until just wilted. Mound spinach mixture in center of plates; cover with shrimp and sauce. Sprinkle shrimp with chopped cilantro and serve.

MEXICAN SAUSAGE PASTA

In an effort to eat healther, we have switched from regular sausage to chicken sausage. When I decided to cook chicken sausage tonight David said, "it's so dry" ..... So I thought...... Maybe if I put it together with pasta and a sauce, it will be better. The sausage that I had bought was "Chicken and Cilantro Sausage" from Whole Foods. So, I decided to take it Mexican style...... I know, pasta is not that popular in mexican cusine but..... It was pretty good. Maybe I just don't know what to call it??? I will list the ingredients as I used them, but will alternatively list Thea unhealthier (maybe yummier) options as well.

Sausage:
2 tableoons olive oil
4links of cilantro chicken sausage (or any sausage)
1 onion cut into 1" pieces

Sauce:
4 tablespoons olive oil
1/4 cup chopped onion
3 cloves garlic, diced
3 tablespoons flour
2 tablespoons tequila
2-3 cups chicken broth
1 tablespoon diced chipotle pepper
1 cup skim milk

4 cups cooked fusilli, penne, rigatoni or pasta of your choice

1 cup queso fresco or cheddar cheese
1/2 cup chopped cilantro

Cook sausage:
Add olive oil to pan and place over medium heat. Add sausage links and cook, turnin occasionally to brown on all sides.
Remove from pan and slice diagonally. Return to pan over medium heat and add onion. Cook until sausage is cooked through and onion begins to soften. Remove from pan, put in metal or glass bowl, cover and place close to stove to keep warm.

Begin pasta according to directions on package.

Cook sauce:
Without cleaning pan from cooking sausage, add 4 tablespoons olive oil over medium low heat. Add onions and garlic and cook until onions begin to spften. Add flour and stir. If alll of flour is not absorbed, add a splash more olive oil. Cook for 3-5 minutes.
Add tequila and whisk. Add chicken broth, srape up browned bits from bottom of pan and continue to whisk until smooth ( some onion chunks will remain). Add chipotle pepper and stir to combine. Decrease heat to simmer while finishing pasta.

When pasta is cooked, drain and place in large bowl. Ad sausage and onion to pasta.
Add milk ro sauce and increase heat to medium high. Return to boil, while whisking. pour sauce over pasta and sausage and toss to combine.

To serve, ladel mixture I to bowls, top with chess and cilantro.

ANDOUILLE, CHICKEN AND CHICKPEA STEW

2 slices thick cut bacon, cut into 1/4-inch dice
2 tablespoons olive oil
5 garlic cloves, minced
3 fresh jalapeño chiles, seeded and minced
1 red bell pepper, cut into 1/4-inch dice
1 fresh poblano chile, ribs and seeds discarded and chile cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
1/3 cup chopped carrots, cut into 1/4-inch dice
1 - 22 ounce can crushed tomato
1 small fennel bulb, stalks cut off and discarded and bulb cut into 1/4-inch dice
2 tablespoon ground cumin
1 tablespoon coarse ground black pepper
2 Turkish bay leaves or 1 California
2 1/2 cups white wine, divided
4 cups chicken stock
2 tablespoons olive oil
6 Cloves garlic, peeled and smashed with side of knife
3/4 pound andouille sausage
2 pound chicken thighs and legs with skin and bones (about 4; preferably organic)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 - 15 ounce cans chick peas (garbanzo beans)
Queso Fresco

Heat large pot or dutch oven over medium low heat. Add bacon and cook, stirring, until just browned, about 3 minutes. Add 2 tablespoons olive oil until hot, then stir in garlic and jalapeños and cook, stirring, 1 minute.

Increase heat to moderately high and stir in bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 15 minutes. Stir in tomatoes, bay leaves, and spices and cook, stirring, 1 minute. Add 1 cup wine and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.

Preheat oven to 325 degrees. Place a colander over a bowl and scoop vegetables into colander. Pour 1/2 cup white wine over vegetables. Set vegetables aside and keep warm.

Add 2 tablespoons olive oil to dutch oven. Place over medium heat. Add smashed garlic to oil and cook for one minute. Meanwhile salt and pepper chicken legs. Place chicken legs in hot oil and garlic and brown on all sides. Add andouille sausage. Pour juices from vegetables over chicken. Add one cup white wine and 6 cups chicken broth to pot. Cover and place in 325 degree oven for 1 hour.

Remove chicken and sausage from dutch oven and rest until cool enough to handle. Set dutch oven with juices over low heat. Add vegetables and chick peas to broth and simmer.

Slice sausage on the diagonal into 1/4" slices. Tear all meat from chicken bones. Add sausage and chicken to broth in dutch oven. Heat to a boil and serve with queso fresco.

SHRIMP AND CRAWFISH "CAJEXICAN" STYLE

This recipe can be eaten alone as a chowder (no carbs), can be served over rice. you can also thicken it (see recipe footnote **) and make it into a soft taco or rolled up and baked in a corn tortilla. Or just use it as a filling in any way that you'd like...... maybe even Cajexican Lasagna :)

4 tablespoons vegetable oil
2 teaspoon chili powder
1 teaspoon chipotle pepper powder (or 1/2 chipotle pepper in adobo, diced)
1/2teaspoon cayenne
1 1/2 cup small diced onion
1/2 cup small diced poblano pepper
3 tablespoon flour
4 cups milk
1/2 cup seafood (or chicken) stock
1 cup grated cheddar cheese
12 ounces crawfish tails
1 pound shrimp, shelled, deveined and cleaned
Salt and freshly ground pepper to taste
cheddar or pepper jack cheese
1/2 cup copped cilantro


Flour tortillas, corn tortillas or rice

Heat oven to 350°F. Heat oil and spices in a 10-inch skillet. Add onion and cook for 3 minutes. Add poblano pepper and cook, stirring frequently, until soft, about 3-5 minutes. Add flour and stir to combine. Cook for 3 minutes. Add milk and stock. Bring to a boil, and reduce heat to simmer. (if making tacos or enchiladas, see note below and do that step now). Add cheddar cheese and stir to combine. Add shrimp and cook for 2-3 minutes. Add crawfish. Season with salt and pepper to taste. To serve, top with cheddar or pepper jack and cilantro.

** To make as a taco/enchilada filling, melt 3 tablespoons butter in a small skillet. Add 4-5 tablespoons flour (to thin peanut butter consistency) and cook, while stirring for 3-5 minutes or until begins to brown. Add one tablespoon at a time to above mixture and whisk until smooth. Add additional roux until mixture gets thick enough to roll into a tortilla.

SAIGON BEEF

This recipe is from epicurious.com. I just made a few small substitutions and it was really good, different ....... and low carb!

SAUCE:
3 tablespoons peeled and grated (or finely chopped) fresh ginger
4 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
1 cup rice wine vinegar
1 tablespoon sesame oil (or any vegetable oil)
2 tablespoons Sriracha sauce or other Asian hot chile sauce
4 tablespoons mirin or sherry
1/2 cup sugar (if you are going carb free, use stevia or splenda in proportions to equal 1/2 cup sugar)

BEEF:
2 lb sirloin, trimmed and cut into 1/2-inch cubes (or lean stew meat)
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons sesame oil (or any vegetable oil)
1/2 cup diced onion
1 tablespoon Sriracha sauce or other Asian hot chile sauce
1 cup mirin (Japanese sweet rice wine)
2/3 cup well-stirred canned unsweetened coconut milk
1 tablespoon sesame seeds (optional)

CONDIMENTS:
2 limes, cut into wedges
1 head Boston lettuce, leaves separated
1/4 cup chopped cilantro
3 scallions, chopped or 1/2 cup diced onion
6 baby carrots, thinly sliced

Make chile garlic sauce:
Stir together ginger, garlic, red pepper flakes, vinegar, sesame oil, Sriracha sauce, and mirin in a 1-quart heavy saucepan and boil over moderate heat 5 minutes. Stir in sugar and simmer until thickened and reduced to about 2/3 cup, about 5 minutes. Decrease to simmer.

Make beef:
Pat beef dry and sprinkle with salt and pepper. Heat oil in a large skillet over moderately high heat until hot but not smoking, then sauté steak, stirring occasionally, until browned on outside but still pink inside, about 3 minutes. Stir in onion, Sriracha sauce, and mirin and simmer, covered, stirring occasionally, until beef is tender, about 30 minutes. Stir in coconut milk and simmer, uncovered, until sauce is slightly thickened.

To serve:
Put beef, sauce, lime wedges (for squeezing), and remaining condiments each in a separate bowl. Spoon beef into lettuce leaves and top with condiments and sauce, then wrap up.

PORK TENDERLOIN AND SPAGHETTI SQUASH WITH MOROCCAN SPICES

I bought a spaghetti squash but didn't want to just use it like spaghetti and top it with sauce. So, I checked out my favorite site Epicurious.com and found this moroccan spaghetti squash recipe. From there I tried to find something to go with it and I had a pork tenderloin in the fridge. I was unable to find any "Moroccan Pork" recipes so I made my own. I mixed up my own moroccan spice rub with yogurt sauce to go with the spaghetti squash and it was REALLY YUMMY!!!!

PORK:
1 Package trimmed, pork tenderloin (two loins per package)
1/4 cup olive oil
1/2 cup chopped onion
2-3 cloves minced garlic
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 tablespoon coarse salt (or 1 teaspoon regular salt)
1/2 teaspoon black pepper

YOGURT SAUCE:
1 cup plain Greek yogurt
1/4 cup diced onion
1/2 teaspoon cayenne
1/2 teaspoon cumin
1/2 teaspoon salt (or to taste)
2 tablespoons chopped cilantro


SQUASH(from epicurious.com):
1 spaghetti squash
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro

Clean and trim and dry pork tenderloin. Poke holes all over tenderloinCombine remaining pork ingredients in a small bowl until combined. Rub all over pork tenderloin and let sit at room temperature 45 minutes to one hour.

Meanwhile, make yogurt sauce. Combine all sauce ingredients in a bowl and refrigerate.

Heat grill to medium high and grill pork on all sides until internal temp reaches 145 degrees.

While pork is cooking, prepare squash. Pierce squash one inch deep all over with a small sharp knife to prevent bursting. Cook in a microwave oven on high power for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.

While squash is cooking, melt butter in a small heavy saucepan over moderately high heat. Add garlic and cook, stirring, until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced butter and cilantro.

When pork is cooked to an internal temperature of 145 degrees, remove from grill and let rest for 5 minutes.

To serve, slice pork, top with sour cream sauce and spaghetti squash on the side.

LISSA'S SALSA

You may need to "play" with the amounts depending on your taste and hot pepper tolerance. Most of the "heat" in this recipe comes from the chipotles (you can find these in a can in the mexican food section of most grocery stores)


4 cloves garlic
1 large onion
28oz can whole tomatoes
1-10oz can mexican rotel
1-10 oz can regular rotel
1 tablespoon season-all
1/4 cup cilantro
1-2 chipotle peppers (in adobo sauce)
1-2 jalepenos
1 small can tomato sauce

Heat cast iron skillet over medium heat. Smash garlic cloves and cut onion into 1" peices. Place in dry skillet and cook until onion and garlic begin to brown.

Add whole tomatoes (reserve juice) and continue to cook until most liquid is gone. Scrape bottom of pan so that any black bits will incorporate into mixture.

Add rotel and juice from whole tomatoes and cook until heated through. Scrape bottom again.

Place mixture in food processor or blender and process until smooth.

Add cilantro, season-all, chipotle and jalepeno and process again until smooth.

Check flavors. Add additional season-all if desired. If mixture is too thick or too spicy, add tomato sauce in small portions until desired taste and consistancy are obtained.

Serve with tortilla chips.

BANANA COCONUT CAKE WITH COCNUT PECAN FILLING

This recipe is amazing because it combines a moist banana cake with nutty/coconut yumminess (like in german chocolate cake frosting) and cream cheese frosting, which makes everything better!!!


CAKE
White Cake Mix
2 eggs
1/2 cup vegetable oil
1/2 cup packed light brown sugar
1 cup water
1 cup mashed bananas
1/2 cup coconut

FILLING
1 cup sugar
4 tablespoons butter
4 tablespoons flour
1 cup milk
1/2 cup pecans or walnuts
1/2 cup coconut
1/2 teaspoon salt
2 teaspoons vanilla

CREAM CHEESE FROSTING (Please don't ruin this amazing cake with canned cream cheese frosting!!!!)
10 tablespoons butter at ROOM TEMP
16 ounces cream cheese, COLD
2 tablespoons vanilla
5 cups powdered sugar

Pre-heat oven to 375 degrees. Grease and flour three 8" round pans.

Combine cake mix, eggs, oil, sugar and water and beat well. Add bananas and pecans if desired.

Pour batter into prepared pans. Sprinkle the top of each with coconut.

Bake at 375 for 25-30 minutes. Cool on rack for 10 minutes. Scrape sides of pan and remove cakes. Wrap in saran and cool completely.

While cake is cooling, prepare filling:
Combine sugar, flour, milk/cream, and butter in saucepan. Cook over medium heat, stiring constantly until thickened. Add nuts, coconut, salt and vanilla. Mix well and cool.

Prepare frosting:
Blend cream cheese and butter with mixer, scraping bowl occasionally.
Add vanilla and beat again
Add powdered sugar one cup at a time, beating and scraping well after each addition.
Beat until smooth. Refrigerate until ready to use.

Place first cake layer on cake plate and top with pecan mixture, place next layer and repeat coconut-nut mixture. Place top layer, coconut side up. Frost sides and 1" of top egde with cream cheese frosting. Leave center unfrosted.

CHOCOLATE CAKE WITH CARAMELIZED NUT CRUNCH

This is one recipe that I had forgotten about. I don't know where I originally found this recipe but, just came across it again. This is an amazing dessert that always got rave reviews, chocolate, crunch and whipped cream.... what more could you ask for?? As a side note..... you MUST use parchment paper where called for. Wax paper WILL NOT work, trust me!! :)

1 1/2 cups chopped nuts
38 Nilla wafers crushed
1 cup packed brown sugar
1 cup melted butter
1 box Duncan Hines chocolate cake mix
Whipped cream ( i prefer homemade)


Spray and then line three 8" round pans with parchment paper (do not use wax paper!!)

Stir together nuts, brown sugar and butter and press on top of parchment paper.

Prepare cake mix according to directions on box and pour over nut mixture.

Bake at 350 for 20 minutes.

Cool cakes for 10 minutes, scrape sides of pan, remove cake and peel off parchment paper.

Place layer #1 on cake plate, top with whipped cream. Repeat with remaining layers and serve.

LISSA'S WHITE CHICKEN LASAGNA

Many years ago I found a recipe for a white lasagna that had some different, more elaborate and expensive ingredients in it and it was delicious. Since then, I played with the recipe and adapted it for readily available, less expensive ingredients. This was a common request for a lot of my catered events and my go-to meal when cooking for a crowd. It is great because you can make ahead and bake when ready and it is soooo tasty!!!

2 pounds chicken breasts
2 cups italian dressing
1 pound bacon
10 ounces mushrooms
2 medium onions, sliced
2 boxes no cook lasagna noodles
6 tablespoons butter
1/2 cup flour
8 cups whole milk
1/4 cup chicken boillion
2 tablespoons basil
4 cloves garlic, diced
1 cup prmesean cheese
3 cups mozarella cheese, shredded

Place chicken breast and italian dressing in a ziplock bag and marinate for 3-4 hours or overnight.

Remove chickn from marinade and pan fry or grill until cooked through. Shred or chop into peices.

Cook bacon and crumble. Reserve drippings in pan. Add onion and mushrooms to pan and cook until tender.

Combine cicken, onion, mushroom and bacon in bowl and refigerate while you make the sauce.

For sauce, melt butter in large saucepan, add flour and stir to make a roux.

Add milk slowly while whisking. Add chicken boillion, garlic and basil. Cook until boiling and thick. Add parmesean cheese. and stir. Remove from heat.

TO ASSEMBLE:
In a large baking dish, spoon 1/2-1 cup sauce to coat bottom, layer noodles and top with more sauce, chicken mixture and some mozarella cheese. Top with another layer of noodles and repeat process until pan full. Finish with layer of noodles and sauce topped with cheese.

Bake at 350 for 45 minutes to 1 hour.

BACON-CREAM CHEESE STUFFED MUSHROOMS

This is a super easy recipe.... anyone can do this!!! It's also great because you can assemble ahead of time, place in the fridge and pop in the oven when the guests arrive!

8 ounces cream cheese, softened
4-6 strips of bacon fried and crumbled, reserve fat
1 small onion finely chopped
20-25 large mushrooms, stems removed and (stems) finely chopped

Sautee onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion, stems and softened cream cheese until the mixture is workable.

Stuff each mushroom with cream cheese mixture and bake at 350 for 10-15 minutes. Finish under broiler just until tops are golden. Serve warm

MARINATED, GRILLED CHICKEN, QUINOA AND VEGGIES

I found quinoa in the health food/organic section of the grocery store and thought I'd try it because I had heard that it was high in protein but feels like you are eating carbs. (see note below) I looked for a recipe and found one on my favorite site, epicurious.com, made some adjustments and discovered my NEW FAVORITE RECIPE!!!! I couldn't remember when I was as happy with a dish.... hope you enjoy it as much as I did!!

Here is a snippet from wikipedia about the nutritional value of quinoa:
Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.

1 large onion, roughly chopped
zest from one lime
2" piece of ginger, grated
1/2 cup vegetable oil
1/2 cup fresh lime juice
2 tablespoons soy sauce
4 tablespoons brown sugar
1 1/2 teaspoons salt, plus more to taste
2 teaspoons freshly ground black pepper
2 teaspoons ground coriander

4 boneless, skinless chicken breasts or one whole chicken, cut up and skinned

2 tablespoons vegetable oil
3/4 cup red quinoa
1/4 cup diced onion
1 teaspoon red pepper flakes
1 1/2 cups chicken broth

3 tablespoons vegetable oil
Veggies..... whatever you like or have in the fridge.... But this is what I used
1 cup green beans, cleaned and ends snipped
2 Yellow squash, sliced 1" thick
1 red bell pepper, cored, seeded, and thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 poblano pepper, cored, seeded, and thinly sliced

1/4 cup chopped cilantro

Marinade:
Puree onion, lime zest, ginger, 1/2 cup oil, lime juice, soy, brown sugar, salt, pepper, and coriander in a food processor or blender until smooth. Reserve 1 cup marinade and set aside. Place chicken in a zip top bag and add remaining marinade and chill 1 to 2 hours.

Pre-heat oven to 350 degrees. Place cast iron (or other) skillet over medium high heat. Once warm, add chicken to skillet and brown on all sides, 2-3 minutes per side. Place skillet in pre-heated oven.

Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Cook quinoa until toasted, 3 to 4 minutes. Add onion and red pepper flakes. Stir, then add broth and bring to a boil. Cover, reduce heat and simmer until quinoa absorbs liquid, about 20 minutes. Turn off heat and let sit, covered, until ready to serve.

Heat a wok or skillet over medium-high heat. Add 2-3 tablespoons oil to wok. Add veggies to wok (add those that take longer to cook first. If you are using the same veggies that I did, add green beans and cook for 2 minutes, tossing often. Add squash and cook 2 more minutes, tossing often. Add peppers and cook 2 more minutes, tossing. Season with salt and pepper.

To serve, place quinoa and chicken on plate, top with reserved sauce and cilantro. Serve veggies on the side.

COCONUT CURRY SEAFOOD PASTA

2 tablespoons olive oil
1/2 large onion, chopped
1/2 -1 tsp red pepper flakes
2 cloves garlic, diced
1/2 pound shrimp, peeled, deveined and cleaned
1/2 pound bay scallop

2 tablespoons olive oil
1 pound Tilapia filets, blood line cut out
Salt and pepper to taste
1/2 large onion, chopped

3 tablespoons olive oil (may need additional)
2 cloves garlic, diced
1-2 tablespoons hot madras curry (depending on your heat preference)
1-2 tablespoons curry powder (depending on your heat preference)
1-2 teaspoons cayenne (depending on your heat preference)
2 cans coconut milk (I use one low-fat and one regular)
2 tablespoons brown sugar
3 tablespoons soy
2 teaspoons lime
2 cups chicken broth

2 10 ounce packages udon noodles
1/2 cup cilantro, coarsely chopped

In cast iron skillet, warm olive oil over medium heat. Sprinkle tilapia with salt and pepper and place in hot skillet. Brown on each side 3-5 minutes and add to shrimp and scallops.Add 1/2 cup chopped onion and red pepper flakes cook for 3 minutes. Add 2 cloves garlic and cook for 2 more minutes. Add shrimp and scallops and toss while cooking for 3 minutes. Remove shrimp and scallops from pan and place in bowl, cover. (ok to leave some onion and garlic in skillet).

To hot skillet, add 2 tablespoons olive oil, 1/2 large onion and 2 cloves garlic. Cook for 2 minutes. Add Tilapia and cook on each side 3-5 minutes. Remove tilapia, leaving inion and garlic and place tilapia in bowl with shrimp and scallops. Keep warm

Add curry powders and cayenne to onions and garlic. Add additional 1-2 tablespoons olive oil if dry. Cook for 2-3 minutes. Add coconut milk and whisk until mostly smooth (onions and garlic will remain chunky). Add brown sugar, soy and lime. Increase heat to medium high and cook until thickens, about 10 minutes. Add chicen browth and whisk until smooth. Drop heat to low and simmer.

While sauce is simmering, cook udon according to package directions. Drain udon. Add shrimp, scallops and fish to sauce and re-warm. Serve noodles with seafood sauce on top. Sprinkle with cilantro.

BLACKENED MAHI MAHI WITH SCALLOP(AND/OR SHRIMP) SAUCE

Serves 2

SAUCE:
3 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped into 1" pieces
4 cloves garlic, minced
2 tablespoons flour
2/3 cup chicken broth (or 1/3 cup broth and 1/3 cup clam juice)
1/2 pound bay scallops or shrimp

BLACKENED MAHI:
2 tablespoons sweet paprika
4 teaspoons salt
2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 1/2 teaspoons ground white pepper
1 1/2 teaspoons ground black pepper
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1/2 stick butter
2 Mahi Mahi fillets

Diced tomato
Chopped cilaantro


SAUCE:
In a medium saucepan, melt butter and add olive oil over medium to medium low heat until hot. Add onion and cook for 5 -7 minutes until softens and begins to brown at edges. Add garlic and cook another 2-3 minutes. Scoop onions and garlic out of oil/butter, cover them with foil to keep warm. Set aside. Leave oil/butter in skillet.

Rinse and dry scallops and sprinkle with salt and pepper. When hot, add scallops/shrimp and cook for 3-5 minutes. Remove scallops/shrimp and add to onion/garlic mixture, cover.

Add 2 tablespoons butter to skillet and melt over medium to medium high heat. Add flour to butter and whisk. Cook for 1-2 minutes until begins to brown. Add broth and/or clam sauce and continue to whisk. Mixture will begin to thicken. Add juice that has formed from onion and scallop/shrimp mixture and whisk again. Drop to simmer to keep warm, whisking occasionally.

BLACKENED MAHI:
Combine seasonings in a shallow bowl and mix. Melt butter in large cast iron skillet and pour unto shallow container, return pan to medium high heat. Dip Mahi fillets in butter, coating all sides and then dip into spice mixture. Place in hot skillet and cook 3-5 minutes on each side. Fish is done when the thickest part flakes easily with a fork.

PLATE:
Place mahi on plate. Cover with sauce and then top with scallops/shrimp and onion mixture. Top with diced tomato and chopped cilantro.

ASIAN TURKEY BURGERS

This is a great low fat, low carb burger with tons of flavor. You can serve on a bun if you want, just drizzle sauce on bottom bun before placing the burger. For my friends on their "special diet", you could eliminate the panko (burger patty be a little stickier from the moisture so you may want to cook in a skillet rather than the grill) and eliminate the sugar in the sauce..... just tastes a little more tart from the lime.

BURGERS
Zest from 1/2 lemon
3-4 garlic cloves, chopped
1/3 cup copped onion
1 tablespoon grated, peeled ginger
1 (3-inch) jalapeño chile, finely chopped, with some seeds
1 teaspoon water
3 teaspoons soy sauce
1 1/2 pounds ground turkey
1/3 cup panko (or regular) breadcrumbs

SAUCE
1/4 cup fresh lime juice
1/4 cup vegetable oil
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sugar
1/2 - 1 teaspoon dried hot red-pepper flakes

TOPPING
2 cups shredded lettuce
1/4 cup chopped cilantro leaves
1/4 small onion, sliced very thin
1/4 cup very thinly sliced red bell pepper

Place lemon zest, garlic, onion, ginger, and jalepeno with water and 3 teaspoons soy sauce in mini food processor, scraping down side frequently, until combined and thickened.

Mix paste, turkey and panko with your hands until just combined and form into 4 patties. Chill patties, covered with plastic wrap, 30 minutes or longer (up to 8 hours) to allow flavors to develop.

Whisk together lime juice, oil, honey, sugar, red-pepper flakes, and r3 tablespoons soy sauce until sugar is dissolved.

Toss together lettuce, cilantro, onion and bell pepper. Set aside.

Prepare grill or heat skillet. Grill patties, turning over once, until just cooked through, 10 to 12 minutes total. Internal temp should be 160 degrees.

Whisk lime juice sauce, pour a few tablespoons onto plate, place burger in juice, top with handful of salad greens and drizzle with more lime juice sauce. Serve

CHICKEN, ANDOUILLE AND SHRIMP GUMBO

This is another adaptation of an epicurious.com recipe..... Adapted to what I had on hand and our specific taste (moderately spicy, high in protein and low in carbs)... Loved it!!!

1/3 cup vegetable oil
1/3 cup flour
1 large onion, chopped
2 poblano peppers, seeded and chopped
2 ribs celery, chopped
5 cloves garlic,minced
1 teaspoon cayenne pepper
1 cup white wine
1 tablespoon thyme
1 14.5 ounce can diced tomatoes
1 1/2 cups chicken broth
8 ounces clam juice
1 pound andouille sausage
1 chicken breast
10 chicken wings
1 pound shrimp, cleaned, deveined and cut into bite sized pieces
1 cup okra (I omit this.... not a fan of okra)
Steamed Rice (optional)
Grated pepper jack (optional)

Heat oil in 5-6 quart pot over medium-high heat until hot. Add flour and whisk constantly until mixture turned medium brown, about 3-5 minutes. Add chopped onions, chopped poblano peppers, and celery and cook until onions are soft and brown, stirring frequently. Add garlic and cayenne and stir 2 minutes. Add wine and thyme. Bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth. Return to a boil, stirring frequently while mixture begins to thicken. Add chicken wings to pot and cook for 15 minutes, stirring often. Add chicken breast and andouille sausage and cook for another 15 minutes. Reduce heat to low and cook for 30 minutes. Add okra and cook for 5 minutes. Add shrimp and cook an additional 5 minutes. Serve alone or over rice. Top with pepper jack if you like cheese!

THAI MAHI MAHI

I found a similar recipe at epicurious.com and as always, adapted it to what I had/liked and it turned out really good!!! With the low fat coconut milk, this dish is pretty healthy!

1 tablespoon olive oil
4 teaspoons fresh grated ginger
2 clover garlic, minced
14.5 ounce can unsweetened, low fat coconut milk
2 tablespoons fresh lime juice
2 teaspoons soy sauce
2 - 6.5 ounce cans of clams in juice
1 jalapeno, seeded and chopped
1/2 poblano pepper, seeded and chopped
1-2 teaspoons red pepper flakes (to your taste)
Salt and pepper to taste
4 tablespoons chopped cilantro
4 tablespoons chopped green onion ( or 2 tablespoons minced onion)
2- 6 ounce mahi mahi fillets

Prepare barbecue to medium high heat. In a medium sauce pan, combine olive oil, garlic and ginger. Cook over medium heat until aromatic. Add next 3 ingredients. Separate clams from juice and add juice to skillet, reserve clam for later in recipe. Add jalepeno, poblano and red pepper flakes, depending on level of heat desired. Boil until sauce thickens slightly and is reduced to 3/4 cup. Remove from heat. Season sauce with salt and pepper.

Dip fish in sauce, covering both sides with sauce. Grill fish until opaque in center and grill marks appear, 5 to 7 minutes per side, depending on thickness of fish. When fish almost cooked, add clams to sauce and bring to boil over medium heat. Then remove from heat. DO NOT overcook. Divide fish among 4 plates; top with clam sauce. Sprinkle with cilantro and green onions.

Serve with basmati rice and/or green beans.

STEAK AND SHRIMP WITH RED WINE MUSHROOM SAUCE

This recipe is amazing but, it works best if you have someone grill the steaks and shrimp while someone else prepares the mushroom red wine sauce. A great opportunity to cook together!!!


2 steaks of your choice, cooked to your liking
1 pound shrimp, grilled

6 tablespoons butter, divided
1/2 medium onion
3 cloves garlic, minced
14 ounces sliced mushrooms
1 cup red wine


Bring steaks to room temperature and clean shrimp.

In a skillet over medium low heat, melt butter, add onion and garlic. Cook until softened, about 3-5 minutes. Add mushrooms, cook for 2 minutes. Add wine and increase heat to medium high. Cook until liquid reduced to about 1/2 cup, about 5 minutes. In skillet, push mushrooms to side and add 3 tablespoons of butter to liquid (1/2 tablespoon at a time, while whisking) until melted and smooth. To serve, place steak on plate, top with mushroom sauce and grilled shrimp.

SHELLFISH CHOWDER

This is my adaptation of a recipe that I found on my favorite recipe site Epicurious.com. The first time that I made it, I used the packaged lump crabmeat from the seafood counter at the grocery store. Everything was looking and smelling so good until I added that lump crabmeat and turned the whole pot into dirt. It completely ruined it and we ended up at McDonalds at 9pm!! So, this last time that I made it, I bought everything from Central Market and it was amazing!!! Yes, their seafood is more expensive but so worth it!! This dish is a little pricey but, you don't need a lot of each shellfish and this recipe will serve 6-8 people.

1/2 pound bacon, chopped
2 potatoes, 1/4" dice (about 1 1/2 cups)
1 cup onion, diced
2 poblano peppers, seeded and diced.
16 ounces bottled clam juice
3 cups milk
4 tablespoons butter
1/3 cup flour
2-3 cups chicken broth
1 /2 - 1 teaspoon cayenne (to taste)
1/2 pound shrimp, shelled, deveined and cut into 1/2" pieces
1/2 pound bay scallops
1 lobster tail or 1/2 pound lump crab meat
1/2 pound fresh clams
fresh cilantro
chives, chopped

Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer bacon with a slotted spoon to paper towels to drain.

In same pan with bacon grease, add potatoes and cook over medium low heat until potatoes begin to brown. Add onion and poblanos and cook until they begin to soften. Add clam juice. Simmer, covered, until potatoes are tender and most of liquid is evaporated, about 10 minutes. Stir in milk and cayenne and 2 cups broth and return to a simmer.

In separate pan, make roux: melt butter over medium low heat and add flour. Cook, stirring constantly until bubbly and begins to brown, about 3-5 minutes. Return milk mixture to a low boil and add roux to milk mixture, whisking until mixture begins to thicken. If not thick enough, make more roux and add one tablespoon at a time, whisking, returning mixture to a boil after each addition until desired thickness is achieved. If too thick, add more broth. (unfortunately, I did this part without measuring so I am unsure how much roux I used.... next time I'll pay better attention and adjust the recipe!)

Once desired consistency is achieved, add shrimp and scallops and simmer, stirring occasionally, until shellfish is just cooked through, about 3 minutes. Stir in lobster and simmer 1 minute. Stir in clams and cook 1 minute more. Spoon into bowls, top with bacon, chives and cilantro and serve with crusty french bread, if desired.

TIRAMISU

Makes 6-8 servings

I had my first taste of Tiramisu in Vail Colorado at "The Left Bank" restaurant. They served it is a wine glass and I LOVED it!! After that trip, I tried it in several different places and it always came like a slice of cake. I didn't love it so much..... not enough mascarpone mixture and too much lady fingers. So, I decided to make my own and double the mascarpone. The mascarpone mixture is light and fluffy and not too sweet. Tastes kind of bland on it's own but when you pair it with the coffee-amaretto soaked lady fingers it is blissful!! I also used to make my own ladyfingers when I made this, but last night I cheated because I found some packaged ladyfingers at central market..... we were just as happy with the final outcome!

Note: This recipe has raw eggs in it... if you are worried about using raw eggs, use pasteurized egg substitute.

1 cup strong black coffee
4 tbsp amaretto
4 eggs
1 1/3 cup sugar
16 ounces Mascarpone cheese
2 tablespoons amaretto
2 1/2 heavy cream
1 package lady fingers
Chocolate shavings (use a potato peeler or cheese grater on a chocolate bar)


Mix the coffee with 4 tablespoons amaretto and set aside.

Combine the eggs and sugar in a bowl and beat until thick and light. Set aside.

Put the Mascarpone cheese into mixer bowl and add a little of the egg mixture, beat on slow to medium until incorporated. Continue adding egg mixture a little at a time while beating. Once all has been added, beat until smooth, scraping sides of bowl occasionally. Add cream and beat on medium to high speed until smooth and fluffy.

Break lady fingers into fourths and dip into coffee mixture. Quickly drop in to the bottom of a goblet or wine glass. Top with a layer of the mascarpone mixture. Repeat ladyfingers in coffee and mascarpone until glass is full. Drizzle a little coffee mixture over top and sprinkle with chocolate shavings.

Cover and chill.

CHICKEN POT PIE

1 whole chicken
Water

1 stick butter
1/2 cup flour

2 cups chicken broth
1 1/2 cups milk
chicken bouillon (to taste)

2 tablespoons butter
1/2 cup chopped carrots
1/2 cup chopped onion
1-2 cloves garlic, minced

Pie crust

Place whole chicken in stock pot, cover with water and place over medium high heat. Boil chicken until cooked through and legs pull off. Remove chicken from stock and place in cookie sheet to cool. Set stock aside.

Meanwhile, place butter in large pot and melt. Add flour and stir until bubbly and begins to brown, making roux. Add 2 cups of broth (from cooking chicken) and whisk until smooth. Add milk and whisk again. Bring to boil, whisking. Remove from heat.

Remove meat from bones and add to creamed mixture.

Melt 2 tablespoons butter in saucepan. Add carrots, onion and garlic. Sautee until begin to brown. Add to creamed mixture and combine.

Pour creamed mixture into baking dish and cover with appropriately sized pie crust. pierce 4 1" slices in center to vent. Brush top with egg wash and bake at 350 until browned and bubbly. Cool 10 minutes and serve.

LISSA'S CHILI

2-4 tablespoons olive oil
1 lb ground turkey (or beef if you don't have turkey)
2 chicken breasts, cut into bite sized pieces (or beef)
1 large onion, diced
6 cloves garlic, minced
2 poblano peppers, seeded and chopped
5 tablespoons chili powder
1 teaspoon cayenne pepper
3 tablespoons cumin
1 cup beef broth
6 ounces beer
1 14.5 oz can diced tomato
1 8 oz can tomato sauce
1 can white beans (drained and rinsed)
1 can black beans (drained and rinsed)
1 chipotle pepper, diced (in adobo sauce)
shredded cheese: cheddar or pepper jack
Sour cream

Coat pan with olive oil and place over medium heat. Add beef and chicken and cook until browned, breaking up chunks as you go.

Add onion, garlic and poblano pepper and cook until they begin to soften.

Add spices and cook 3 more minutes.

Add broth and beer and cook for 3-5 minutes or until boiling again. Add tomatoes and sauce. Return to boil, cover and cook at low boil for 10 minutes. Taste and adjust seasonings.

Add beans and return to a boil. Cook for 5 minutes.

Serve with cheese and sour cream.

NEW YORK CHEESECAKE

I tried at least a dozen recipes before finally finding this one... not sure where I found it but it was the best. The original recipe called for lemon zest but I like to have a variety of toppings on my cheesecake and the lemon can interfere so I eliminated it. If you eat it plain you may to add the want to add the zest with the vanilla!


FOR CRUST
1/2 cups graham cracker crumbs
1/3 cup sugar
5 tablespoons melted butter
1/8 teaspoon salt

FOR FILLING
40 ounces room temperature cream cheese
1 3/4 cups sugar
3 tablespoons flour
5 large eggs
2 egg yolks
1 teaspoon vanilla

CHERRY TOPPING
2 cans tart unsweetened cherries packed in water, reserve juice
2/3 cup sugar
3 tablespoons cornstarch


Pre-heat oven to 500 degrees.
Grease 9" springform pan.

TO MAKE CRUST:
Combine graham cracker crumbs, sugar and butter and press into bottom of prepared pan. Set aside.

TO MAKE FILLING:
Beat cream cheese in bowl of stand mixer until softened. Add sugar and flour. Beat again. Add eggs and yolks,and beat again scraping sides of bowl frequently. Add vanilla and beat until fluffy.

Pour over crust and bake at 500 degrees for 12 minutes. Lower temperature to 200 and bake until center slightly wobbly about 45 minutes. To prevent cracking, when baking complete, turn oven off, open oven door and let sit for an hour. Then remove and set a room temp until cool. Then refrigerate.

TO MAKE TOPPING:
Place cherries and 1 can juice in saucepan. Add sugar and cornstarch and stir. Place over medium heat and cook, stirring often until mixture boils and begins to thicken. Be sure to stir but don't smash cherries. If cherries get too tick, add more cherry juice. If too thin, take some of the left over cherry juice (about 3-4 tablespoons) and add cornstarch to make gravy consistency. Add small amounts of this to the cooking cherries until desired thickness is achieved. Pour cherries onto cookie sheet to cool. Once cheesecake is cool, top with cherries.

CHINESE CHICKEN SOUP

1 whole chicken
About 1 gallon water
2-3 tablespoons chicken bouillon (more or less to taste)
1 cup soy sauce
3/4 cup rice wine vinegar
1/2 cup brown sugar
4 cloves garlic, minced
1 onion, chopped
1-2 teaspoons fresh grated ginger
4-6 dried chili de arbol (or red pepper flakes)

baby carrots
sugar snap or snow peas
broccoli
fresh spinach (add this after everything else has cooked through)
any other veggies you'd like!

Soba noodles, buckwheat noodles or lo mein noodles


Place whole chicken in large stock pot. Add all everything through the chili's. If chicken is not covered, add more water. Place pot over medium heat and boil until chicken is cooked through and begins to fall apart (about 45 minutes).

Remove chicken and place on cookie sheet to cool. When cool enough to handle, remove skin and shred chicken into bite sized pieces and add back into stock.

Cook noodles according to package directions.

Return stock to a low boil. Add veggies, firmest first because they need to cook the longest. Adjust seasoning, if too salty, add water. If not salty enough, add bouillon. Add more pepper to taste. When veggies cooked through, serve with noodles. Although it is totally not chinese, usually I like to top mine with asiago cheese but today I used pepper jack.... really yummy!

GREEK BURGERS WITH CUCUMBER SAUCE

This is a super easy recipe but, really needs to be cooked in a skillet and not on the grill. These burgers tend to stick to the grill so the oiled skillet is a must. You could use frozen spinach if that is all that you have but be sure and squeeze it out really good. We eat this as is but if you'd prefer, you can put it on a bun. You can also add olives but we hate them so they are not included.

Cucumber Sauce:
2 cucumbers, peeled and chopped into 1/2" to 1" pieces
1/3 cup sugar
2 tablespoons white vinegar
1 cup sour cream
Salt & pepper to taste
Dill to taste

Burgers:
1 1/2 pounds ground turkey (or lamb if you want truly Greek burgers)
2 whole eggs
1/2 onion, diced
1 cup chopped spinach
1/2 cup feta cheese
3/4 cup bread crumbs

Make sauce; Place cucumbers in bowl and cover with sugar. Let set 10-15 min so that it will make a juice. Add vinegar and mix. Add sour cream and mix again. Add salt & pepper to taste. Add more sugar and/or vinegar t taste. Add dill if desired.

Burgers:
Combine all ingredients in bowl and mix. If too mushy, add more bread crumbs. Form into burger patties and make a finger sized hole in the center to keep burger from shrinking.

Oil skillet (you know I prefer cast iron) and place over medium to medium high heat. Once oil is warm, add patties. Cook approx 5-8 minutes per side. Time varies depending on burger thickness. Internal temp must be 160 degrees.

Top with cucumber sauce and serve.

PASTA SALAD WITH SOY MARINATED CHICKEN AND MANGO-LIME SAUCE

Marinade:
1/2 cup soy sauce
1 tablespoon chili paste
1/2 medium onion, diced
1/4 cup red wine vinegar
3 cloves garlic, peeled and minced
1 tablespoon minced ginger
1/4 teaspoon black pepper

4 boneless chicken breast halves (1 lb)

1 pound pasta

Dressing:
4 tablespoons Dijon mustard
4 tablespoons rice vinegar
2 tablespoons sesame oil
5 tablespoons canola oil
2 tablespoons soy sauce
5 or 6 shakes of tabasco

Sauce:
2 mangoes, cubed
Juice from 2 limes
1 tablespoon vegetable oil

1 poblano pepper, cored, seeded and chopped
1/4 cup chopped roasted red bell pepper
1/2 medium onion chopped
Crushed red pepper to taste
Black pepper to taste
Extra soy sauce to taste


Combine marinade ingredients in zip top bag and add chicken. Marinate for 1-2 hours in refrigerator.

Combine dressing ingredients and whisk until smooth. Set aside.

Place cubed mango, lime juice and 1 tablespoon vegetable oil in blender and blend until smooth. Set aside.

Cook pasta according to package directions and grill chicken.

Toss pasta with poblano peppers, red bell peppers, onion, crushed red pepper, black pepper and soy sauce. Adjust seasonings.

To serve, plate pasta, top with grilled chicken and top chicken with mango sauce.

HOT SPINACH ARTICHOKE DIP

4 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1/3 cup flour
2 cups half and half
1 (14.5oz) can atrichoke hearts, coarsly chopped (RESERVE JUICE)
1/2 cup juice from artichoke hearts
4 oz cream cheese
2 cups jack cheese, shredded
1 cup mozzarella cheese, shredded
2/3 cup asiago or Parmesan cheese
2 teaspoons lemon juice
1 1/2 cups chopped fresh spinach, chopped
1/4 cup bacon bits (optional)
Pita chips or crackers



In a saucepan, melt butter and add onion and garlic, sautee until onions soften. Add flour and cook over medium heat for 3-4 minutes. Add half and half and whisk until smooth. Add cream cheese and cook (stirring) until cream cheese is melted. Add cheeses and cook until melted, add artichoke hearts and juice to thin it a bit. Add lemon juice and spinach. Stir to combine and pour into a casserole dish and sprinkle with bacon bits. At this point, you can refrigerate (or freeze) to cook at a later time. When ready, bake at 350 until bubbly. Serve with pita chips or crackers.

CLASSIC CHICKEN SOUP

This is a basic chicken soup recipe but it is really versatile and you can add anything that you like in a soup.... see some suggestions below.

1 whole chicken
water

1 large onion, chopped or diced
5-6 cloves garlic, minced
1 cup chopped carrots
1 cup chopped celery (I usually omit this.... David doesn't like celery)
3-4 tablespoons chicken bouillion (more or less to taste)

Chicken-Vegetable soup - add any veggies that you like, peas, broccoli, tomato, green beans etc. Top with parmesean or asiago cheese.

Mexican soup - add black beans, white beans, poblano peppers, tomatoes, corn, cilantro, chipotles and top it with cheddar or jalepeno jack and a dollop of sour cream.

Place whole chicken in a large pot and fill with water to cover chicken. Place over medium high heat and cook until chicken falls apart. Usually about an hour but the lobger you cook it, the more goodness you get out of the chicken.

Remove chicken from pot and if you have another pot, strain broth, if you don't, just scoop everything out of the broth. Let chicken cool until you can handle it.

While chicken is cooling, return broth to stove top and cook over medium heat. Chop carrots, celery, onions and garlic and add to broth. Add chicken bouillon.

Remove all of the meat from the chicken bones and add meat to broth. Heat to boiling. Taste broth and adjust seasonings. If it is not flavorful enough, add bouillon, if it is too salty, add more water.

If you want to add rice, now is the time to add it and turn the heat to low. Cook for the time written on the rice package. When rice is tender, add the rest of your veggies, beans etc.

If you decide to add veggies or beans, just remember not to cook it too long after you add them or else you'll have mushy veggies and beans.

Serve it with or without pasta. But cook pasta separately and add to soup when serving so that the soup doesn't soak too much into the pasta and make it mushy.