Category Archives: Favorites

Horseradish Chicken

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6oz of skinless chicken breast
3T vegenaise or mayonnaise
1t horseradish
dash of cayenne
1T olive oil

Preheat the oven to 350 degrees.

Combine the vegenaise/mayonnaise, horseradish and cayenne together in a medium bowl.

Slather the mixture over both sides of the chicken breast. Place the chicken in an oven-safe skillet with 1T of olive oil and place in the oven.

Cook chicken on one side for 15 minutes, then flip and cook for an additional 15 minutes.

Remove from the oven and deglaze the pan with ¼C of sweet vermouth and place back in the oven to cook for an additional 5-8 minutes.

Remove and it’s ready to serve! A really easy and delicious option for chicken.

Real Heart Candy Chocolates *sugar free

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chocolate hearts

1/2 cup of coconut oil
1/2 cup of almonds
3/4 cup of cacao powder
1/2 cup of shredded, unsweetened coconut
1 teaspoon of maple syrup
2 teaspoons of almond butter
1/2 teaspoon of Madagascar vanilla paste
2 tablespoons of wildflower honey
1/4 teaspoon of cinnamon
1 teaspoon Maldon salt

In a medium sauce pan, over medium-low heat, melt the coconut oil.

In a food processor, finely chop the almonds and add them to the melted oil.  Add the cacao powder and shredded, unsweetened coconut.  You can use medium or large shreds.  Turn heat off and add maple syrup, almond butter (you can also use peanut butter), Madagascar vanilla paste, wildflower honey, cinnamon and Maldon salt and then wisk together.

The cinnamon highlights the other flavors in the chocolate. You can also add ¼ teaspoon of cayenne, chipotle or red pepper if you want your chocolate to have a kick.

Spoon the chocolate into a silicon mold.  I used a heart shaped mold.  Place in the freezer to set, this can take up to 1 hour.  Serve promptly after removing from the freezer, because they will start to melt.

chocolate mold

Cooking the chocolate will give them a really glossy look when they are set.

The Sweet Potato Salad

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sweet potato salad
This potato salad uses 3 varieties of sweet potato that all vary in color and sweetness. Garnett, Jewell and Japanese sweet potatoes are perfect choices, because of their contrasting colors and also their varying sweet flavors.

Sweet potatoes are high in vitamin A vitamin C, manganese plus high in antioxidants.

Note** Anthocyanin and other color-related pigments in sweet potato are equally valuable for their anti-inflammatory health benefit.

This is a truly delicious way to eat healthy.
Roast 4 mixed variety of sweet potato in oven for one hour @ 375 degrees.
Let cool for 30 minutes. Can place in refrigerator to cool off.
Cut the Sweet Potatoes in bite size cubes. Pour dressing over 20 minutes before ready to serve to blend flavors.

Sweet Maple Dressing
¼ cup olive oil
3 tablespoons of rice vinegar
3 cloves garlic
1 tablespoon maldon salt
Dash of cayenne pepper
1 tsp. garlic powder
2 tablespoons honey
2 tablespoons maple syrup

Blend well all above ingredients in food processor until creamy texture. Dress the sweet potatoes and add hazelnuts and dried fruit.

¼ cup crushed hazelnuts
2 tablespoons of dried fruit like apricots or dates or raisins

The Ultimate Superbowl Sub

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superbowl sandwich

2 medium red onions, sliced
2 tbsp olive oil
½ lb Pepperoni
¼ lb sopressata
¼ genoa salami
½ lb provolone cheese
3 oz sun dried tomatoes
2 T white balsamic vinegar
pinch of salt
1/2 c of balsamic glaze
3 portobello mushroom caps
1 lb loaf of Italian sesame bread

In a pan, saute the red onions in 2 tbsp of olive oil. When caramelized, add 1/4 cup of balsamic glaze and toss. Remove from heat and set aside to cool.

In a food processor, blend the sun dried tomatoes and vinegar, until it becomes close to a paste. Reserve on the side for use when assembling the sandwich.

Grill the portobello caps over medium heat. When almost finished cooking, drizzle with 1/4 cup of balsamic glaze. After 1 minute, drizzle with a little olive oil and remove from grill to cool.

Slice the loaf in half the lengthwise to begin assembly.

Start by layering salami, pepperoni and then the sun dried tomato paste. Layer the red onions, mushrooms, then sopressata and the provolone cheese.

Fold the top over the sandwich and then wrap it in plastic wrap. Then weigh the bread down using a large pan on top of it to weigh it down. This will help to meld the flavors together. This sandwich can me made ahead in the morning, then later unwrapped and cut to serve.

sandwich

 

Truffle Sweet Potato Fries

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sweet potato fries

3 medium sized sweet potatoes, I used a garnet, jewel and japanese varieties
2 tbsp olive oil
1 tbsp white truffle oil
1 tsp truffle salt
1/2 tsp garlic powder, but you can add more if you would like
1/4 cup asiago cheese, shredded

sweet potatoes
Right garnett, front left Japanese, and jewel is back left

Preheat the oven to 400 degrees.

Clean the potatoes and slice them the long way and place in a roasting pan.  You don’t need to peel them, but it’s up to you.

Drizzle the potatoes with oils and sprinkle with salt and garlic powder. Toss the potatoes and spread out the potatoes so that they aren’t touching. It’s important for them to be separated for roasting and crisping.

roasting sweet potatoes

Place the roasting pan in the oven and cook for 35 minutes.

Remove from the oven and toss the potatoes and return to the oven at 450 degrees for another 10-15 minutes, or until the fries are crisper.

When they are out of the oven, prior to serving, sprinkle with asiago cheese.