Risotto with Peas and Parmesan

6-8 cups chicken stock
Boiling water, as needed
3 tablespoons unsalted butter, divided
1/3 cup peeled and minced shallots
2 cups Arborio rice
Salt and freshly ground pepper
1 cup fresh or frozen thawed green peas
3/4 cup grated parmesan cheese

Bring chicken stock to a boil over high heat.  Reduce heat to low, cover and keep hot.  Fill a small saucepan with water and heat over high heat until boiling.  Lower heat, cover, and keep hot.

In another large saucepan, heat 2 tablespoons butter over medium high heat until butter foams. When foaming subsides, cook shallots until soft, stirring frequently with a wooden spoon, about 3-4 minutes.  Add rice and cook, stirring constantly until evenly coated with butter and heated through, about 3 minutes.

Increase heat to medium and, using a ladle, add about 1 cup of hot stock to the rice.  Cook the rice, stirring constantly with a wooden spoon, over medium heat until stock is almost fully absorbed.  Add the remaining stock, 1/2 cup at a time, stirring constantly and adding more stock only after the previous addition has been absorbed, until the rice begins to pull away from the sides of the pan, about 16-20 minutes.

Adjust the heat so the rice simmers rapidly throughout the cooking.  Use boiling water if stock has been used and rice requires more cooking time.  The risotto is done when it is creamy and the grains are plump and tender with a slight resistance to the bite.  Taste and adjust seasoning with salt and pepper.  Remove from heat and stir in the remaining 1 tablespoon butter, peas, and Parmesan.  If risotto is thick, use any leftover stock or water to thin as needed.

To server: ladle risotto into 4 shallow bowls, top with grated parmesan cheese and serve immediately.

Braised Chicken in Chipotle Tomato Sauce (Makes great tacos)

1 tablespoon vegetable oil
1 cup diced white onion
1/4 pound tomatillos, husks removed, rinsed and chopped
1 pound fresh tomatoes, chopped
1 teaspoon salt
2 teaspoons minced garlic
1 teaspoon mexican oregano
1 teaspoon ground cumin seed
4-5 chipotles in adobo sauce, chopped
1 tablespoons tomato paste
1.5 cups chicken broth
1 bay leaf
1 pound (about 3 cups) roasted and shredded chicken
2 limes, quartered

Serve with: flour tortillas, cilanto, sliced avocado, and lime wedges

Heat oil in large pot over medium high heat until shimmering.  Add onion and tomatillo and cook until browned, about 5 minutes.  Add tomatoes along with salt, garlic, spices, chipotles, tomato paste, broth, and bay leaf.  Bring to a boil, cover and reduce heat to a simmer for 10 minutes.

Stir shredded chicken into the sauce and cook over medium heat until flavors combine, about 10-15 minutes.  Remove from heat, taste, and adjust seasoning with salt.

To serve: spoon chicken on to p of warm flour tortillas and top with cilantro and sliced avocado.  Serve with lime wedges.

Shrimp Salad Stuffed Endive

250 grams salad shrimp 

2 green onions, thinly sliced 

1/4 cup finely chopped red bell pepper 

1/4 cup finely chopped celery 

1/4 cup light mayonnaise 

1 tsp. chopped fresh dill, plus small sprigs for garnish 

Splashes lemon juice, Tabasco and Worcestershire sauce 

Salt to taste 

18–22 Belgian endive leaves (about 2–3 medium Belgian endive)

Place all ingredients, except endive and garnish, in a bowl and mix to combine. Cut out the core from each Belgian endive and separate into individual leaves. Spoon about 2 teaspoons of the shrimp mixture into each endive leaf and set on a platter. (You may not need all the leaves; save any leftover ones and use in a salad.) Cover and refrigerate the endive until needed. When ready to serve, garnish each with a dill sprig and enjoy.

Sauteed Brussels Sprouts with Bacon & Onions

• 2½ pounds Brussels sprouts, trimmed4 slices bacon, cut into 1-inch pieces
  1 tablespoon extra-virgin olive oil
  1 large onion, diced
  4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  1 teaspoon salt
  Freshly ground pepper to taste
  2 teaspoons lemon juice (optional)
• Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain
• Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
• Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Lobster Rolls

Ingredients

4 cups cooked lobster meat, cut into bite-size pieces

1/2 cup low-fat mayonnaise

1/4 cup chopped green onions

1 tablespoon chopped celery

1 tablespoon fresh lemon juice

1/2 teaspoon salt

Dash hot sauce

4 hot dog buns

Preparation

Combine first 7 ingredients. Spoon 3/4 cup salad into each bun.

Spinach, Leek, and Shrimp Pasta

INGREDIENTS

1. 1pound gemelli, fusilli, or other short pasta
2. 3tablespoons unsalted butter
3. 4leeks (white and light green parts only), halved lengthwise then crosswise
4. kosher salt and black pepper
5. 1pound peeled and deveined medium shrimp (raw)
6. finely grated zest of 1 lemon
7. 1cup heavy cream
8. 10ounces baby spinach (about 12 cups)

DIRECTIONS

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the butter in a large skillet over medium heat.
   Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook,
   stirring occasionally, until the leeks have softened, 3 to 5 minutes.
3. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp
   is opaque throughout, 4 to 5 minutes more.
4. Add the cream and ½ teaspoon salt to the pasta in the pot and cook over
   medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp
   mixture and the spinach and toss to combine.

Spinach Tomato Tortellini Pasta

Ingredients

• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil 

• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of water to a boil. Add the tortellini, and cook until tender, about 10 minutes.
2. While you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. Cook and stir until the mixture begins to bubble.
3. In a medium bowl, whisk together the flour, milk and cream. Stir this mixture into the saucepan along with the Parmesan cheese. Heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
4. Drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. Stir to coat, and serve.

Bolognese Tortellini Bake

INGREDIENTS

• 2 tbsp. extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 lb. ground beef
• 1/2 c. red wine
• 2 tbsp. tomato paste
• 1 (28-ounce) can crushed tomatoes
• 1/4 tsp. oregano
• kosher salt
• Freshly ground black pepper
• 2 9-oz packages refrigerated cheese tortellini
• 8 oz. mozzarella cheese, grated (about 2 cups)
• 2 tbsp. grated Parmesan cheese
• 1/4 c. torn basil, for garnish

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease a medium casserole dish and set aside.
2. Heat 2 tablespoons olive oil in large pot over medium heat. Sauté onion until soft. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and cook, stirring occasionally, until no longer pink. Pour in wine and use a wooden spoon to scrape any browned bits on bottom of pan. Add the tomato paste, crushed tomatoes, and oregano. Season with salt and pepper. Bring mixture to a simmer and cook until slightly reduced, about 10 minutes. Set aside.
3. Add tortellini to prepared baking dish. Pour the meat sauce on top and stir so that pasta is evenly coated. Top with grated mozzarella and sprinkle with Parmesan. Cover with foil and bake until the cheese is melted and the pasta is cooked through, 25 minutes.
4. Garnish with basil.

Guacamole

Ingredients

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Great Grilled Chicken Marinade

Ingredients

• 1/4 cup balsamic vinegar
• Juice of 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 2 tablespoons brown sugar, packed
• 1 tablespoon Worcestershire sauce
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried rosemary
• Kosher salt and freshly ground black pepper, to taste
• 4 boneless, skinless chicken breasts
• 2 tablespoons chopped fresh parsley leaves

Instructions

• In a medium bowl, whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano and rosemary; season with salt and pepper, to taste. Reserve 1/4 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine balsamic vinegar mixture and chicken; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat. Add chicken to grill and cook, flipping once and basting with reserved 1/4 cup marinade until cooked through, about 5-6 minutes on each side.
• Serve immediately, garnished with parsley, if desired.

Grilled Lime Coconut Chicken

INGREDIENTS

Chicken and Marinade/Sauce:
• 3 tablespoons oil
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground coriander
• 2 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons salt
• 2 tablespoons sugar
• 2 teaspoons curry powder
• 1/2 cup canned coconut milk, light or regular
• pinch cayenne pepper
• 2 pounds boneless, skinless chicken breasts (see note above)
• 1/4 cup chopped fresh cilantro
• Fresh limes, cut into wedges
Coconut Rice:
• 1 cup jasmine rice
• 1 cup canned coconut milk, light or regular
• 1 cup water
• 1/2 teaspoon salt

DIRECTIONS

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.
3. Preheat a charcoal or gas grill (see note above if not grilling) to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with lime wedges and additional sauce.

Baked Salmon Dijon

Ingredients

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans

• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Firecracker Grilled Salmon

Ingredients

• 8 (4 ounce) fillets salmon
• 1/2 cup peanut oil
• 4 tablespoons soy sauce
• 4 tablespoons balsamic vinegar
• 4 tablespoons green onions, chopped
• 3 teaspoons brown sugar

• 2 cloves garlic, minced
• 1 1/2 teaspoons ground ginger
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1/2 teaspoon salt

Directions

1. Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
2. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.