Stuffed Peppers with Chipotle Tomato Sauce

6 Bell Peppers

1 pound Ground Beef (90/10)

1/2 cup chopped Onion

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

1/4 cup Green Onion, chopped

1 1/2 cups cooked Quinoa 

1/4 cup Low Fat Sour Cream

2 tablespoons Olive Oil

Salt, Pepper, to taste

Cut off top of peppers and reserve them; scoop the seeds out and white membranes.

Preheat a skillet to medium-high heat, add one table spoon of olive oil.  Saute onions for 2-3 minutes, add ground beef.  Season with salt and pepper, and saute for about 8-10 minutes.  Turn the heat off.  Add garlic, cilantro, green onion, quinoa, and sour cream.  Adjust seasoning as needed.

Preheat an oven to 425 degrees F.

Stuff peppers with beef-quinoa mixture; cover with the pepper tops.  Arrange stuff peppers in a baking dish.  Brush them with the rest of the oil.  Cover with some foil and bake for about 30 minutes.  Turn on a broiler.

Uncover the peppers and cook for another 2 minutes, until tops are golden brown.

Serves 4-6

To serve:  Scoop some Chipotle-Tomato Sauce on the bottom of a plate and place Stuffed Pepper in the center.

Chipotle-Tomato Sauce

2 pounds Tomatoes, halved

1 Sweet Onion, chopped into large pieces

5 Garlic Cloves

1 tablespoon Extra Virgin Olive Oil

2 Chipotle Adobe Peppers, plus 2 tablespoons of Liquid

1/2 cup Cilantro, chopped

Salt, Pepper to taste  

Preheat an oven to 400 degrees F.  Arrange tomatoes, chopped onion, and garlic cloves on a baking sheet.  Season with salt and pepper, and drizzle with olive oil.  Bake for 30 minutes.  Let it cool for about 15 minutes.  In food processor, blend roasted veggies.  Add cilantro and adobe peppers.  Blend together for another minute.  Adjust seasoning as needed.  

Preheat a skillet to low heat.  Transfer the sauce into a skillet and warm it up while peppers are baking.

*Can be made a day ahead.  Just warm up the sauce in a skillet before serving. 

Blackened Salmon with Tomato-Bean Ragu and Crispy Shallots

Blackened Salmon

 1 teaspoon Smoked Paprika

1 teaspoon Ancho Powder

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 teaspoon Italian Seasoning

1 teaspoon Cumin Powder

1 teaspoon Sea Salt

1/2 teaspoon Black Pepper

 1/4 teaspoon Cayenne Pepper

One pound Salmon, cut into four pieces

Olive Oil Spray, for grilling

Extra Virgin Olive Oil, for final drizzle

Lemon Zest

In a small bowl, mix first nine ingredients.  Season salmon with the rub, on both sides.

Preheat a grill to 500 degrees F.  Spray with cooking spray.

Grill salmon for about 8-10 minutes, flipping once, depending on a thickness of the salmon. 

Move onto a plate.

Mean while prepare the Ragu

Tomato-White Bean Ragu 

2 cups Marinara Sauce, recipe to follow

1 14oz can White Beans

2 tablespoons Extra Virgin Olive Oil

Salt, Pepper, to taste

Pinch of Chili Flakes

Preheat a skillet to medium heat.  Add all of the ingredients and cook for about 8-10 down, reducing the sauce.  Add Blackened Salmon into the Ragu, and cook for another 8-10 minutes.

Crispy Shallots

2 Shallots, thinly sliced

2 tablespoons Corn Meal

2 tablespoons Flour

Salt, Pepper

1/4 cup Canola Oil

Preheat a skillet to medium heat, add the oil.  

In a small bowl, add corn meal, flour, and fresh black pepper.  Add sliced shallots and toss in corn-flour mixture.  Fry shallots in two batches, about 4-5 minutes per batch.  Move onto a plate, lined with paper towel.  Season with a pinch of salt while shallots still hot. 

To serve, scoop some Ragu and top it with a  piece of salmon.  Grate some lemon zest and drizzle good olive oil over the top.


Serves 4

Marinara  Sauce

8 Tomatoes, cut in half

1/2 Sweet Onion, cut in large pieces

5-6 Garlic Cloves

1 Serrano Chili

2 tablespoons Extra Virgin Olive Oil

6-7 Basil Leaves

Salt, Pepper, to taste

 

Preheat an oven to 425 degrees F.  Drizzle veggies with olive oil and season with salt and pepper, toss to coat.  Roast for 25 minutes.  Cool off for 10 minutes.  Blend in the food processor.  Add a pinch of salt and fresh basil and process for another 30 seconds, or until basil is all chopped.  Store in an air-tight container up to seven days in a refrigerator. 

Makes about 3 cups.

Black Bean Fiesta Salad

1 14 oz can Black Beans, rinsed and drained

1 pint Cherry Tomatoes, cut in half

1 small Cucumber, thinly sliced

1 Avocado, seed removed and cubed

1 small Chili Pepper, diced

4 tablespoons Cilantro, chopped

1 Garlic Clove, grated

1 1/2 tablespoons Rice Vinegar

2 tablespoons Extra Virgin Olive Oil

Salt, Pepper, to taste

In a large bowl, add all the vegetables.  Season with salt and pepper.  Drizzle vinegar and oil.  Toss all together and serve.

Serves 3-4

*Remove the seeds from the chili if you like less spice in your salad.

*Fast and delicious...perfect with steak, albacore tuna, or shrimp...

Watermelon Salad with Crispy Pancetta

4 cups Watermelon, cubed

1/2 cup Cherry Tomatoes, cut in half

6 slices Pancetta

2 tablespoons Basil, chopped

1 tablespoon Balsamic Vinegar

1 tablespoon Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper, to taste

10 Parmesan Crisps, optional

Preheat an oven to 400 degrees F.  Place pancetta on a baking sheet.  Bake for about 10-12 minutes, until crisp.  Place pancettta on a paper towel to drain.

In a large bowl, mix watermelon, tomatoes, and basil.  Drizzle balsamic and olive oil over the vegetables.  Season with cayenne, salt, and pepper.  Crumble pancetta over the salad.  Toss it all together.

Serve with Parmesan Crisps.  Substitute Parmesan Crisps for shaved Parmesan Cheese.

Serves 4

Crispy Pancetta

Parmesan Crisps

Calamari Steaks with Tomato-Wine Sauce

One pound Calamari Steaks, tenderized

1/2 cup Flour

1 Egg, lightly beaten

1 cup Panko Bread Crumbs

Pinch of Cayenne

Salt, Pepper, to taste

3 tablespoons Olive Oil, for frying

Tomato-Wine Sauce

3/4 cup of Wine

2 tablespoons Butter

12 Kalamata Olive, chopped

1 Tomato, chopped

1/2 teaspoon Chili Flakes

1/2 teaspoon Brown Sugar

Salt, Pepper, to taste

3 tablespoons Fresh Cilantro, chopped

In a small skillet, melt the butter.  Add wine, reduce it by half.  Add olives and tomatoes.  Season with chili flakes, sugar, salt,and pepper.  Cook for another 5 minutes.  Finish the sauce with fresh Cilantro.

Preheat a medium size skillet, add the oil.  Season calamari with salt and pepper, on both sides. 

Season egg mixture with cayenne and little salt.

Dredge the calamari steaks in the flour, egg, and then bread crumbs.  Fry calamari for about 4 minutes, flipping once.  Very important not to over cook it.

To serve:  Place the calamari steak on a serving plate and top with the tomato-wine sauce.

Serves 4

*The sauce is very light.  Perfect with the fried Calamari Steaks.

Slow Cooked Beef Stew

2 pounds Beef for stew, cut into large pieces

1/2 cup Flour

1/2 pound Crimini Mushrooms, sliced

1 small Onion, chopped

2 Carrots, sliced

3 Garlic Cloves, chopped

1 1/2 cups Dry Red Wine

1 28 oz can Marinara Sauce

2 cups Water, or Stock

1 tablespoon Ancho Chili Powder

1/2 teaspoon Chili Flakes

2 Bay Leaves

Zest of one Orange

2 tablespoons Fresh Rosemary, chopped

3 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Chives, optional

Season the beef with salt and pepper.  Lightly dust each piece of meat with flour.

Preheat a large pot to medium-high heat, add 2 tablespoons of olive oil.  Add the meat.  Cook for about 5 minutes, flipping once, until the meat is golden.  Move the meat over onto a plate.

In the same pot, add the rest of the oil.  Add mushrooms, onion, carrots, and garlic.  Season with salt, pepper, Ancho powder, and chili flakes.  Saute for about 5-6 minutes. 

Add Red Wine, and cook for about 2 minutes.  Turn the heat to high.  Add Marinara Sauce and water.  Bring it to boil.

Turn the heat to medium-low.  Add the meat back into the pot.  Add Bay Leaves, Orange zest, and fresh Rosemary.  Season with salt and pepper, as needed.

Cover with the lid, and simmer on low for about 90 minutes.

Top with fresh chives and enjoy.

Serves 5-6

*One pot meal!!!!  Got to LOVE it!!!

Pan-Seared Mahi Mahi with Tomato Sauce

One pound Mahi Mahi

2 Garlic Cloves, chopped

2 Anchovy Fillets

1 14 oz can Fire Roasted Tomatoes with Green Chilies

3 tablespoon Capers

1 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Parsley, chopped

Preheat a skillet to medium-high heat, and add olive oil.  Pet fish dry with a paper towel.  Season with salt and pepper on both sides.  Pan sear the fish for 5 minutes, flipping once.  Transfer fish to a plate.

Turn the heat down to medium.  In the same skillet, add chopped garlic and anchovy fillets.  Cook for one minute.  Add tomatoes, capers, fresh ground pepper, and stir the sauce.

Add fish back into the skillet, and scoop some of the sauce over the fish.  Cook for another 6-8 minutes, depending on a thickness of the fish.

Top with chopped parsley and enjoy!!!!

*Be very careful not to over salt the sauce.  Capers and anchovies have natural salt, so make sure to taste the sauce before you add any salt.

Serves 4

*I buy the Fire Roasted Tomatoes with Green Chilies at Trader Joe's.  If you cant find it, just add 1/4 teaspoon Chili Flakes.

Slow Roasted Beef

3 pound Beef Shoulder

1 1/2 tablespoons Salt

1 tablespoon Pepper

1 tablespoon Paprika

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 14 oz can Crushed Tomatoes

2 cups Red Wine

3 Bay Leafs

2 tablespoon Olive Oil

In a small bowl, mix all the spices together.  Rub the spice mix all over the beef roast. 

Preheat oven to 300 degrees F.  Heat a heavy Dutch Oven on top of the stove over medium high heat.  Add olive oil, and sear meat for ten minutes, flipping once.  Pour wine, crushed tomatoes, and add the bay leafs.  Cover with the lid, and put it in the oven on a center rack.  Cook for 3 hours. 

Using two forks, shred the meat.

*This tender meat is perfect for Enchiladas, Roast Beef Sandwiches, and much more...

Chicken with Tomato-Mushroom Sauce and Fried Potatoes

2 Chicken Breast

1/2 cup Flour

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/4 teaspoon Cayenne Pepper

1 small Red Onion, chopped

1/4 pound Crimini Mushrooms, sliced

1/2 cup White Wine

1 large Tomato, chopped

3 tablespoons Capers

3 Garlic Cloves, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

2 tablespoons Olive Olive

1 tablespoon Butter

Fried Potatoes

3 Russet Potatoes

2 tablespoons Olive Oil

Salt, Pepper to taste

To make Fried Potatoes:  Peel and thinly slice potatoes, a Mandolin works great.  Preheat the skillet to medium heat and add oil.  Layer the potatoes in the skillet, cover with a lid and fry for ten minutes.  Flip once and cook for another ten, or until golden brown and tender.

Preheat  a skillet to medium-high heat, and add the olive oil. Cut the chicken breast in half length wise. You will have four thin pieces.  Season with salt and pepper on both sides.

In a bowl, mix together flour, garlic, onion powder, cayenne, salt, and pepper.  Lightly dunk the chicken in the flour mixture on both sides.  Fry the chicken breast for about 3 minutes on each side.  Move it onto a plate.

In the same skillet melt the butter, add chopped onion and mushrooms, then cook for about 4 minutes.  Add the wine, tomato, garlic, capers, and season with chili flakes, salt, and pepper.  Let the sauce thicken up for about 3-4 minutes and add the chicken back in.  Cook for another 5 minutes, letting the chicken to reheat back up.  Serve with fried potatoes.

Serves 3-4

*Elegant and Delicious....Perfect for a Date Night

Tomato Salad

3 Tomatoes

1 Cucumber

1 bunch Radishes

3 tablespoons Fresh Dill, chopped

1 Garlic clove, finely chopped

Juice of one Lemon

2 tablespoons Extra Virgin Olive Oil

Salt, Pepper to taste

Cut tomatoes into bite size wedges. Thinly slice cucumber and radishes.

In a medium size bowl add all the vegetables including dill and garlic. Pour lemon juice, drizzle olive oil, season with salt and freshly cracked pepper. Toss all together.

Serves 3-4

*Simple and delicious!!!!!

Caprese Salad with Prosciutto

2 Tomatoes

1 Bufala Mozzarella Ball

4 slices Prosciutto

1 tablespoon Extra Virgin Olive Oil

4-5 Basil Leaves, chopped

Salt, Pepper to taste

Thinly slice tomatoes and bufala mozzarella. Layer tomatoes and season with salt and fresh cracked pepper. Then add a layer of sliced mozzarella and drizzle with olive oil. Slices of prosciutto go right over the mozzarella. Top with fresh basil.

Serves 2-3

*So lite and yummy...the saltiness from the prosciutto and creaminess of bufala mozzarella make this salad extra delicious. And you will feel guilt-free when you're done eating :)

Fire Roasted Salsa

5 Tomatoes, medium size

1 Red Pepper

1 small Sweet Onion, chopped

4 Garlic cloves

1 Serrano Chili, chopped

1 Chipotle Pepper, canned

1/2 cup Cilantro, chopped

Juice of one Lemon

Salt, Pepper to taste

1 tablespoon Vegetable Oil

Pre-heat your grill to medium-high.  Cut tomatoes and pepper into large size pieces. Season with salt and pepper, drizzle with vegetable oil and toss them all together. Grill vegetables 5-6 minutes. Remove off the grill and let them cool for about ten minutes.

Meanwhile, in a food processor, blend onion, garlic, Serrano chili, chipotle pepper, lemon juice, season with salt. Put the onion blended mixture in a bowl.

After the vegetables cool, peel the skin of the roasted pepper, since it becomes really tough.

Add all grilled vegetables and cilantro into the food processor. Once all chopped add tomato mixture into the onion mixture, mix together.

Serve with chips or whatever you like!!!!

*Taste your salsa before serving, might need a little more salt...