This dish is prepared by "cooking" the shrimp in a marinade.
Author: Fr Andrew Umberg
1lbraw large shrimppeeled and deveined
1/4cupfresh lemon juiceabout two lemons
1/4cupfresh lime juiceabout 3 limes
1jalapeno pepperseeds and vein removed, minced
1/2cupchopped fresh cilantro
1/4cupred onionfinely chopped
kosher salt and fresh ground pepper
2TbspVirgin Olive Oil
First, blister the Jalapeno Pepper either over an open flame or in the oven using the broiler until the skin is blackened. Let it cool in a bowl that is covered with plastic wrap. Once cooled, remove skin and seeds and dice the pepper.
Next, dice the raw Shrimp into the small pieces (about 1/2 inch) and put them in the bowl and add both the lemon and lime juice. Stir in the Jalapeno, garlic, onion, and 1/4 c chopped parsley.
Add the Cayenne Pepper, olive oil, salt, and Black Pepper.
Lastly, chill for about 2-3 hours. Then plate and serve the Ceviche.
Saute onion, garlic and meat in pan, stirring frequently until browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half of parsley; mix well.
Add tomatoes, tomato paste, and ½ cup water mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally, until thick 1 ½ hours. In a kettle bring 3 quarts of water and l tablespoon salt to boiling. Add lasagna, 2 or 3 at a time. Return to boiling, boil uncovered and stirring occasionally about 10 minutes. Drain in a colander. Preheat oven to 3750. In a medium bowl, combine ricotta, egg, remaining parsley, and salt; mix well. In the bottom of 13 x 9 x 2-inch baking dish, spoon 1 ½ cups sauce. Layer with 6 lasagna noodles, lengthwise and overlapping, to cover. Spread with half of the ricotta mixture, top with a third of mozzarella. Spoon I ½ sauce over cheese; sprinkle with ¼ Parmesan. Repeat layering, starting with 6 lasagna noodles and ending with 1 1/2 cups sauce sprinkled with parmesan. Spread with remaining sauce; top with rest of mozzarella and parmesan. Cover with foil, tucking around the edge. Bake 25 minutes· remove foil· bake uncovered 25 minutes longer, or until bubbly. Cool 15 minutes before serving.
In a small skillet pour the olive oil and heat up till hot then add your orange zest
Spread the zest around the skillet let boil for a few seconds and turn off heat add sugar, salt, and Balsamic Vinegar. Let it cool to room temperature then add the pecans and craisins.
Put the Arugula in a bowl add dressing mix well and serve or refrigerate for 30 min.
10ozfrozen mixed vegetables (carrotscorn, peas, green beans,) or use fresh
1cupfat-free beef broth
1tsprosemary(Dried or fresh)
1tspthyme leaves(Dried or fresh)
kosher salt and pepperSeason to Taste
kosher salt and pepper
Boil potatoes in a medium pot of salted water until cooked and soft.
Drain and mash with chicken broth, sour cream, 1/2 tsp salt, and pepper, set aside.
Preheat oven to 400°F.
In a large sauté pan brown meat over medium to high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. I drained the liquid off and used a fork to break it up more.
When cooked, set aside on a plate.
Add the oil, onion, mushrooms, and celery and sauté on medium heat about 5 to 7 minutes, until the vegetables are tender.
Add the flour, frozen or fresh vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. ( I added a sprinkle of Cheese to the topping)
Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden.
Remove from oven and let it cool 5-10 minutes before serving.
Serving Size: 1/6th of pie
Amount Per Serving:
Calories: 275 calories
Total Fat: 7g
2Tbspheavy cream(you may use a little more for consistency)
Salt and Pepper to taste
Cook sausages in medium saucepan or skillet until they are browned and cooked thoroughly.
In the same pan add butter, olive oil, and onions, cook for 3-5m minutes until their lucent.
Add Chicken stock and red wine and cook for another 3-4 minutes until reduced. Add Heavy Cream and cook another minute or two. Season with Salt and Pepper.
Cook cauliflower until tender. Mash* and add butter and cheese whip till you have the consistency of Mashed Potatoes. Fold in Cheese.
*Add hot cooked cauliflower to a food processor. Add butter and cream and pulse until the consistency of mashed potatoes. Pour into serving bowl and fold in cheese.
Plate the Sausage and onions and the gravy add ½ cups Mashed Cauliflower to the plate and serve. Garnish with Parsley.
Nutrition Per Serving
Fat 31 g
Protein 15 g
3.5ozIrish/Scottish steel cut/pinhead oats(Divided: 1/3 cup and 1/4 cup) Toasted
1/3cupScotch whisky (I used Glenfiddich (or use a top quality brand)
3Tbsporganic raw honeyDivided
2cupsorganic heavy whipping creamit’s important to use good quality whipping cream
4Whiskey Glasses or Dessert Glasses
The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats. Next, put these oats in a bowl and cover with 1/3 cup (3 oz) of whiskey. Cover and let stand overnight to soak.
Oats and Berries
When you are ready to make the Cranachan, toast the second batch (1/4 cup) of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
Now, choose a few choice raspberries to decorate the tops and set them aside.
Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) 🙂
This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of the whiskey. Continue to whip until stiff peaks form. Next, gently fold in the whiskey-soaked oats.
At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
1 1/2cupsEnglish Cucumberschopped and seeds removed
1lbGround Turkey or Ground Chicken
1cupmatchstick carrots(You can also coarse grate the carrots)
2Tbsp Fresh Mint, Parsley, or Cilantro
1/4cupchopped roasted peanuts(unsalted are best)
Combine 2 tablespoons oil, soy sauce, sugar, and vinegar in a bowl, stirring with a whisk.
Heat remaining 1 Tablespoon oil in a large nonstick skillet over medium heat. Turkey or chicken and cook for 7 minutes or until lightly browned, stirring to crumble. Add 1/4 cup soy sauce mixture; cook 4 minutes or until liquid is absorbed.
Place about 3 Tablespoons Turkey or chicken mixture in each lettuce leaf; top evenly with cucumber, carrot. Drizzle evenly with remaining soy sauce mixture. Sprinkle with mint, parsley, or cilantro. Top with chopped peanuts.
Calories 426 Fat 20g Protein 32g Carb 24 g Fiber 7 g Sugars 13 g Potassium 45%DV Sodium 538mg
1/2tspDried BasilSubstitute: 1/2 cup fresh chopped basil
1/4tspdried Oreganoyou can use fresh oregano –chopped
1/4tspcoarsely ground pepper
In a large saucepan, heat canola oil over medium-high heat. Add onion and celery; cook and stir 2-4 minutes or until tender. Add remaining ingredients. Bring to a boil. Reduce the heat; simmer, uncovered, 10 minutes to allow flavors to blend.
Puree the soup using an immersion blender. If you are using a regular blender, make sure the opening on top is open and cover with a dish towel.
Top with croutons, day-old bread cut up into cubes (French bread). Serve in small bowls.
You can freeze the soup, as well, just make sure it is completely cool before freezing.
Serving size, 1 1/4 cups, is 76 calories
627 mg sodium
13g carbs (9g sugars, 4 g fiber)
18 inch Rounded Rye or Wheat Bread – Cut off the top of the round bread and scoop out the Breadthe center as you are using this as a serving bowl for the soup.
Melt butter in a large pot or skillet set over medium heat. Add flour and whisk until smooth. Cook 2-3.
Add broth, beer and stir until thick. Next, add Cayenne and Black pepper, ground mustard, and Worchester sauce.
Once all is combined, stir in the cheeses. Continue cooking until cheese is melted.
Reduce heat and simmer 10 min.
Serve in a Bread Bowl. Will serve 2 to 5 people.
Rather than getting one round loaf, purchase smaller bread bowls and serve individually.
6ozbulk pork, turkey or Chicken SausageLinks can be used, just cut out of the skins.
1/2cuppanko bread crumbsJapanese
2 1/2Tbspthinly sliced green onionsdivided
32oz cartonreduced-sodium chicken broth
1Tbspreduced-sodium soy sauce
1bunchbaby bok choycoarsely chopped, (optional - 2 cups fresh spinach)
1cupuncooked extra-wide egg noodles
1/2cupFresh Basilcoarsely chopped
cup½coarsely chopped fresh basil
Combine sausage, bread crumbs, egg, and 2 Tbsp. green onion; mix lightly but thoroughly. Shape into ¾-inch balls.
In a large saucepan, bring the chicken broth and soy sauce to a boil. Carefully drop meatballs into soup. Stir in the bok choy (or spinach), celery, and noodles; return to a boil. Cook, uncovered, until the meatballs are cooked through and noodles are tender, 10-12 minutes. Stir in basil and remaining green onions; remove from heat and serve delicious!
Nutrition 1 cup:
13g fat ( 4g sat. fat)
15g carb. (2g sugars, l g fiber)
powdered sugar, fresh mint sprigs, and whipped cream
Optional garnish: powdered sugarfresh mint sprigs, and whipped cream
Preheat oven to 350° F.
In a large sauté pan on medium-high heat, sauté apples in butter for 6–8 minutes. Stir in cinnamon, nutmeg and brown sugar. Cook for an additional 3–4 minutes. In a small cup, mix cornstarch and vanilla extract until dissolved. Stir into apple mixture and cook for an additional two minutes on medium-high heat.
Turn off heat and set mixture aside.
Phyllo dough pastries:
Lightly grease a large 6-muffin tin pan.
Starting with the first sheet of phyllo dough, brush each side with melted butter then dust with the powdered sugar and cinnamon mix. Continue until all 6 sheets have been buttered and dusted with sugar and cinnamon mix, stacking one sheet on top of the other as you go.
Cut each stack into 6 squares. Line the bottom and sides of each muffin cup using one stack of squares, leaving some of the squares hanging over the edges of the muffin cups.
Fill each phyllo-lined muffin cup halfway to three-quarters full with the apple mixture (this will depend on how big the apples are cut), making sure each phyllo-lined muffin cup has equal amounts of apple mixture.
Fold excess phyllo dough over the apples in each muffin cup.
Bake in preheated oven at 350° F for 8–10 minutes or until golden brown.
Optional: Garnish with powdered sugar, fresh mint sprigs and/or whipped cream.
Dry Rubbed Turkey Wings – by Chef McCargo’s Receipe
7whole turkey wings
Chef McCargo’s Barbecue Spice Rub:
1cuppacked dark brown sugar
1teaspoonred pepper flakes
2teaspoonsdehydrated onion flakes
2teaspoonsdark chili powder
14tablespoonslow-sodium barbecue sauce2 Tbsp per wing
Preheat oven to 375° F.
Spice Rub Directions:
In a small bowl mix, brown sugar, black packed dark brown sugar, black pepper, red pepper flakes, smoked paprika, granulated garlic, dehydrated onion flakes, chili powder.
Pat wings dry and pierce with fork on both sides. Rub wings liberally with spice rub, saving 1 tablespoon for later. Place wings on baking sheet tray and bake wrapped in foil for 30 minutes. Remove wings from oven and discard foil, flip over and cook for an additional 30 minutes. Sprinkle rest of seasoning on wings and flip back over. Turn off oven and let wings sit in oven for 15 minutes,
Roast Pork Loin With Sweet and Tart Apple Stuffing
Course: Main Dish
Cherry Marmalade Glaze:
½cupsugar-free orange marmalade
2cupspacked cubed Hawaiian rollsor any white bread
½cupfinely diced Granny SmithMacintosh or Honey Crisp apple
2tablespoonsfinely diced onions
2tablespoonsfinely diced celery
1tablespoonfresh thyme or ½ teaspoon dried thyme
½cuplow-sodium chicken stock
Roast Pork Loin:
1poundHormel® natural boneless pork loin
2 18-inch piecesbutcher twine
Cherry Marmalade Glaze:
Mix all glaze ingredients in a small saucepan over medium-high heat until marmalade is melted and starts to simmer. Turn off heat and set aside.
Preheat oven to 400° F.
Sauté all ingredients in canola oil except for chicken stock for 2–3 minutes in large sauté pan over medium-high heat. Slowly add chicken stock until moist, but not too wet. (You may not need it all, depending on how much juice is released from the apples during cooking.)
Remove from heat and chill to room temperature.
Pork Loin Directions:
Meanwhile, cut five slits about 1 inch apart along the length of the loin, forming several pockets. Stuff each pocket with about 2 tablespoons of stuffing (there should be a little left over). Tie one long piece of twine around the length of the loin and tie additional twine across the shorter length as needed to keep the stuffing in place.
Place remaining stuffing on a baking sheet tray, place tied stuffed pork on top and bake for 45 minutes at 400° F or until you reach an internal temperature of 160° F.
Spoon on the dried cherry marmalade glaze, shut oven heat off and let rest in oven for 10–15 minutes. Remove pork loin, slice into portions then serve.
Mix lemon juice, lemon zest, ¼ cup olive oil, cheese, rosemary, pepper, oregano and red pepper flakes in a large bowl.
Pasta and Vegetables
Cook orzo pasta according to box directions, drain and let sit. (Do not rinse.) Sauté peppers, onions, and zucchini on medium-high heat with 2 tablespoons of oil in large pan until translucent. Add sautéed vegetables and orzo pasta into the large bowl and fold gently until well mixed. Pour lemon mixture over pasta and vegetables. Mix gently.
Serve at room temperature or cold.
3tablespoonschives or any other herbfresh or dry to taste
nonstick cooking spray or parchment paper
Preheat oven to 400° F.
Spray cookie sheet with nonstick cooking spray or line with parchment paper.
In a large bowl, mix flour, cream of tartar and baking soda. Then mix in mayonnaise with a fork until the mixture resembles coarse cornmeal. In a small bowl, combine milk and herbs, and add to the flour mixture. Stir until combined.
Preheat broiler. Heat olive oil in a large ovenproof skillet over medium heat. Add garlic, if using, sauté, add peppers, sauté for 2 minutes. Add anchovies, capers, olives, basil, oregano, broth & wine. Stir until blended & cook 3-4 minutes. Add salt & pepper. Place spoonful of mixture on toasted Italian bread. Sprinkle each with breadcrumbs & drizzle with olive oil. Broil on low for 2-3 minutes, until topping is golden.
In olive oil, cook onion, garlic, celery over medium heat until lightly browned. Add beans, tomatoes & broth. Add seasonings (basil, oregano, parsley, garlic or regular salt, pepper. Cook for 30 minutes, bring to a boil & add pasta. Stir and check pasta at 8-10 minutes, may need slightly longer for your taste. Serve with grated Parmesan cheese.
Preheat oven to 400 degrees F (200 degrees C).
Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter.
Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven.
Coat both sides of cod in melted butter in the baking dish.
Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes.
Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Course: Main Dish, Side Dish
1cupdry white wine
1/2cupPanko Bread Crums
1/2teaspoon Rock Salt
1 or 2FiletsCod
Take Cod and Marinate in 1 cup of White wine and place lemon slices on top in a dish and cover and refrigerate for about 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Spray Baking Pan with Pam Spray or Olive Oil Spray
use 9 x11 baking dish.
Coat both sides of cod in melted butter then coat with Panko Crumbs on both sides and then place in in the baking dish.
Bake cod in the preheated oven for 15 minutes. Remove from oven; bake until fish is opaque and flakes easily with a fork, Garnish baked cod with parsley and green onion. Serve with lemon wedges.
Preheat the oven to 375F
Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..