• Chicken Florentine recipes
    Chicken,  Main Course

    Chicken Florentine

    I remember making this elegant dish for the first time as a romantic dinner for my husband and I in my cramped little kitchen in our tiny little apartment back in the early years of our marriage. It turned out great, he loved it and was very impressed. Its a perfect specimen of Spa Cuisine which you can make right in your very own kitchen.  Spa Cuisine is healthy, low calorie, beautiful looking, and most of all, delicious tasting gourmet food. 1 + ¼      tbsp. olive oil 1              onion, finely chopped 1              carrot, peeled and shredded 1              garlic, finely chopped 1 + ½      tsp. basil 1 +…

  • Individual Beef Wellington with Bordelaise Wine Sauce
    Beef,  Main Course

    Beef Wellington with Bordelaise Wine Sauce

    You’ll find this dish on the menu of only the finest restaurants. Dazzle your guests at your next extra special dinner party, when you serve this masterpiece from your very own kitchen… 8 beef tenderloin steaks (5 oz.) 1 tbsp. cooking oil 1 pkg. (17 ¼ oz.) frozen puff pastry sheets 1 egg 1 tbsp. water 8 slices liver paté, ¼” thickness Lightly brown steaks in hot oil over medium high heat. Blot oil off steaks with paper towel. Allow to cool. Thaw pastry for 20 minutes. Preheat oven to 400º F. Place one slice of paté, cut to fit steak, on top of each steak. On a lightly floured…

  • coq au vin recipe
    Chicken,  Main Course

    Coq au Vin

      4 slices bacon, diced 1Tbl butter or margarine 3lb chicken, cut up (bone in, skin on) Salt Fresh ground pepper 18 – 20 very small white onions, peeled 2 c thickly sliced mushrooms 2 garlic cloves, chopped 2 tbl flour ¼ c brandy 1 ¾ c strong, red fruity wine such as burgundy (or you can substitute Marsala wine using these directions) 1/3 c chopped parsley 1 bay leaf ¼ tsp dried thyme 1 c. carrots, chopped (optional, I haven’t used. I added this option to the recipe since I’ve seen it in other Coq au Vin recipes, but it wasn’t in this original recipe)   Preheat oven to…

  • Apricot Wild Rice Recipe
    Side Dishes

    Apricot Wild Rice

    Another delicious recipe passed down to me by my Aunt Bea, after one of her always enjoyable dinner parties back in the early 2000s. ½ c. uncooked wild rice 2  tbsp. butter 2/3  c. chopped dried apricots 1  celery stalk, sliced 2  green onions, chopped 1½ tsp. dried thyme 2 c. chicken broth or beef broth 1 c. uncooked white rice 1  tbsp. grated orange zest ¼ c. slivered almonds toasted Prepare wild rice according to package directions.  Meanwhile, in a medium size pot, melt butter over medium heat. Add apricots, celery, green onion, and thyme. Cook about three minutes or until just softened.  Add broth.  Increase heat to high. …

  • Elegant fondant potatoes
    Potatoes,  Side Dishes

    Fondant Potatoes

    Crispy crust on the outside, tender and creamy goodness on the inside. Elegant fondant potatoes create “perfect textures and contrasts between the creamy potato center and the crusty edges. The key here is to use russet potatoes; it’s a texture thing. You’ll cut them into cylinders. Next you’ll brown the tops and bottoms in a hot, hot skillet before adding butter and thyme—and finish the potatoes by roasting them in chicken stock in the oven”.  These are elegant – perfect for a special dinner. Recipe by: Chef John I first made these in July 2013, for a romantic dinner with my husband outside on our terrace on a beautiful summer…

  • Baked Chimichangas - chi chis recipe
    Main Course

    Chi Chi’s Chimichangas Recipe

    Serves 4 2 tablespoons unsalted butter 4 tablespoons vegetable oil 1 yellow onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, diced (remove seeds for less heat) 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon sea or kosher salt 1 small tomato, chopped, plus more for topping 2 tablespoons chopped fresh cilantro 2 1/2 cups shredded rotisserie chicken or cooked chicken, cut into bite-size pieces 1/4 cup sour cream, plus more for serving 1 (15-oz.) can refried beans 4 (10-inch) flour tortillas 1 cup shredded Monterrey jack cheese, plus more for topping Mexi-sauce, for topping (recipe below) shredded lettuce, for topping Mexican rice, for serving…

  • balsamic glazed turkey loaf
    Chicken,  Clean Eating,  Main Course,  Meatloaf

    Balsamic Glazed Turkey Loaf

    Good diet-compliant food, would make again. First made on 10-22-2013 Update: This is definitely good, but Check out my other Balsamic Basil Turkey Loaf that I like even better… (the glaze/ sauce is lighter and less sharp, and I prefer that). 1 Tbsp extra-virgin olive oil 3/4 cup finely diced sweet yellow onion 1 cup diced red bell pepper (omitted and subbed couple pinches red pepper flakes) 1 pound ground turkey 1 tsp sea salt (optional) 1/2 tsp freshly ground black pepper 1 tsp dried thyme 1/2 tsp ground cumin (a little less) 1/2 tsp fennel seeds (sub a couple good pinches ground caraway) 1 large egg, beaten (or sub…

  • garlic and vinegar kale chips
    Healthy Snacks

    Garlic and Vinegar Kale Chips

    Garlic and Vinegar Kale Chips  (Sept 2013 – Yum!) Preheat oven to 200 degrees. Toss the kale with 1 tablespoon of olive oil and 1 tablespoon of vinegar. Sprinkle 1 tablespoon of garlic and parsley seasoning, or your choice of seasoning on top. Give the kale another toss to coat the kale in seasoning. Spread the kale  evenly across a baking sheet.  Sprinkle extra seasoning on top. Note: Another recipe says you can bake for 15 to 20 minutes at 300 degrees – could try that too.