Grandma's Creamy Cucumber/Mac. Salad

"You're gonna love the simple, minimal ingredients, and how will it goes with all your picnic favs. and grilled fare!" Editor's note: not my Grandma.
(no serving size)

For the Salad:
1 lb. elbow macaroni, prepared al dente/firm
2 large cucumbers (any type)
1 small onion, chopped (I am making this tomorrow, and I am gonna use green onions*)
2 t. fresh minced garlic

For the Dressing:
1 cup sour cream - not low fat, or Greek yogurt
1 cup real mayonnaise
3 T. Dijon mustard
4 T. dill pickle juice or white vinegar
1/2 cup freshly grated Parmesan cheese
3???* T. sugar
3 T. fresh dill
1 t. Lawry's Seasoned Salt
Freshly ground blk pepper, to taste

Prepare macaroni according to pkg. instructions for al dente/firm. Drain well and rinse under cold water until pasta is cold. Drain well a second time and transfer pasta to a large mixing bowl or food container with a tight fitting lid. Peel cucs., split them in half horizontally, and remove all the seeds. Slice cuc. halves into 1/2" thick pieces. Add them to the mac. Stir to combine. Toss in the onion, and garlic. Mix so everything is evenly incorporated. Place all dressing ingredients in a med. mixing bowl, and whisk until smooth. Pour dressing over mac. salad. Mix well. Chill for at least 2 hours before serving.

Editor's note: I think I will add small diced ham to the salad for protein.

"Jesus redeems us from the slavery of sin."

Love,

Chef Deb

Caprese Salad

This classic Italian salad - made with fresh mozzarella, juicy tomatoes, basil, and tangy balsamic dressing - is the perfect way to bring a taste of Capri to your home!
(serves 2-4)

1/2cup balsamic vinegar
2 T. honey
10 oz. cherry toms., halved
8 oz. cherry size whole milk mozzarella balls, halved
1/4 cup fresh basil, chopped
Kosher* salt, and freshly ground pepper, to taste
1 T. EVOO

In a small pot, combine balsamic vinegar and honey. Over high heat, bring mixture to a boil. Reduce heat; simmer until syrupy, 10-15 nub,; remove from heat. In a bowl, combine remaining ingredients. Drizzle with balsamic mixture; toss to combine. Drizzle with olive oil.

"Knowing our power-source personally gives us confidence in our role as servants to the King".

Love,

Chef Deb

Strawberry Key Lime Pie

Oh, MY!!!! This no-bake Key lime cheesecake gets even more fresh fruity flavor with a luscious strawberry sauce. Note: this has to chill overnight in the fridge, so plan accordingly.
(serves 16)

Coconut* oil cooking spray
3 cups 2" gingersnap cookies, abut 27 cookies, finely ground
1/4 cup Kerrygold* butter, melted
1/4 cup + 1 T. fresh lime juice (use Key limes, if you can find 'em)
2 envs. (1/4 oz. each) unflavored gelatin
3 pkgs. (8 oz. each), at room temp.
1&1/3 cups + 2 T. confectioners' sugar
3 conts. (5.3 oz. each) Key lime blended Greek yogurt
1 T. grated lime zest
5 cups strawberries, sliced
2 T. water

Coat the bottom of a 9" springform pan with cooking spray. Mix cookie crumbs and butter; press into bottom of pan. In a microwave save bowl, mix cup lime juice and 1/4 cup cold water. Sprinkle gelatin over top; stir to blend. Let stand 5 min. Microwave on High in 10 sec. intervals until melted; reserve.
On med. speed, beat cream cheese and 1&1/3 cups sugar until smooth. On low, beat in yogurt and zest. Transfer 2 cups to separate bowl; whisk in gelatin until smooth. Fold back into remaining cream cheese mixture. Spread in crust. Cover; refrigerate overnight. In a blender, combine 1 cup strawberries, water, remaining sugar, and lime juice. Cover; blend until smooth. Combine 1/2 cup sauce with remaining strawberries. Run knife around edge of cake; remove side of pan. Serve with strawberry mixture.

"One person can make a difference, and everyone should try."  ~ John F. Kennedy

Happy Friday and with love,

Chef Deb

Mini Breakfast Casseroles

Make every day better with this healthy and hearty breakfast cuz the main ingredients - spinach, eggs, cheese, and ham - are filled with compounds that will lift your levels or serotonin, oxytocin, and dopamine, leaving you happier and healthier!
(serves 4)

4 eggs
3 T. milk
2 T. grated Parmesan cheese
Freshly* ground pepper, to taste
1 heaping cup chopped baby spinach, stems removed*
4 slices uncured (no nitraits or 'trites*) ham

Preheat oven to 350. Whisk eggs, milk, 1 T. cheese, and pepper in a med. bowl until blended. Add spinach; stir gently to mix. Line 4 greased 10 oz. ramekins or custard cups with ham, pressing against bottoms and sides (cut slits in ham slices as needed to make it lie flat). Spoon egg mixture over ham, dividing evenly. Place ramekins on a baking pan or sheet; bake in center of oven until custard is just set (approx. 20 min.). Remove from oven; let stand 5 min. Sprinkle with remaining Parm.

"You are more powerful than any problem!"

Back after a fab. vaca. Even saw 2 seals in the Hood Canal. Beautiful Weather.

Love

Chef Deb

Honey Baked Salmon

This is a very healthy and slimming way to YUM!
(serves 1)

1 t. EVOO
1 t. honey
1 garlic clove, crushed
Kosher* salt
Freshly* ground pepper
3 oz. salmon filet

Whisk together first 5 ingredients. Place salmon on a small rimmed baking sheet. Spread honey mixture over top and tides. Bake at 350 for 10 min or until flaky. Serve with 1/2 cup cooked brown rice, spinach or any veggie sautéed with minced garlic in 2 t. olive oil.

Editor's note: I am leaving today for a couple of nights in Hoodsport (on the Olympic Peninsula (WA). I prob. won't have a way to write my blog posts, so as always when I am away, I encourage you to scroll down through the past years to see which recipes might float your boat.

Be safe, sane, and don't forget to have some FUN. See ya on the flip side (Wednesday)!

"Those who say we are in a time when there are no heroes just don't know where to look."

Love,

Chef Deb

Crab Cake Pitas

A touch of Old Bay seasoning is the secret to these authentic mini crab cakes topped with zesty tartar sauce and stuffed into a pita!
(serves 6)

1&1/4 cups tartar sauce (store bought or make your own with fresh dill*)
2 T.+1/4 cup chopped fresh flat-leaf parsley
4 T. fresh lemon juice
2 T. Dijon mustard
3 cans (6 oz. each) fancy white crab-meat, drained and picked over for shells*
3/4 cup plain breadcrumbs
1 egg
2 T. finely chopped1+1/4 cup sliced red onion
2 t. grated lemon zest
1 t. Old Bay seasoning
4 T. oil
3 (6&1/2") pita breads, halved crosswise
6 green leaf lettuce leaves, shredded
2 large tomatoes, sliced

Combine 1 cup tartar sauce, 2 T. parsley, 2 T. lemon juice, and 1 T. mustard; reserve. Line rimmed baking sheet with wax paper. Combine crabmeat, 1/2 cup breadcrumbs, egg, chopped onion, zest, seasoning, and remaining 1/4 cup tartar sauce, 1/4 cup parsley, 2 T. lemon juice, and 1 T. mustard.
Shape mixture into 12 (2&1/4" diameter) patties, scant 1/4 cup each. Coat patties in remaining 1/4 cup breadcrumbs. Transfer to baking sheet. Cover with plastic wrap. Refrigerate at least 1 hour. In a large nonstick skillet, heat 2 T. oil over med. heat. Add patties, in batches; cook, turning once and add remaining oil as needed, 5-6 min. per side until golden brown. Drain on paper towels. Serve in pitas with lettuce, tomato, sliced onion, and reserved tartar sauce mixture.

"Accept the challenges so that you can feel the exhilaration of victory." ~ George S. Patton

Love,

Chef Deb

Hoisin Beef Kebabs

Can you just imagine the aroma that will be wafting about from these??
(makes 8 skewers)

2 T. hoisin sauce
1 T. low-sodium soy sauce (I would use Ponzu Citrus Sauce*)
2 t. dark or toasted sesame oil
1/2*-2 t. chili sauce or paste, such as Sriracha
1 lb. sirloin, cut into 3/4" pieces
8 scallion whites, chopped into 1/2" chunks
20 small Cremini* mushroom caps
2- cherry tomatoes
8 wooden skewers, soaked in water for 20 min.

Preheat a grill, grill pan* or broiler*. Combine the hoisin, soy, sesame oil, and chili sauce in a bowl and mix thoroughly. Transfer half to a separate bowl and reserve. Thread the beef, scallions whites, mushrooms, and tomatoes onto the skewers, alternating between the meat and veggies. Use a brush to paint the skewers with some of the remaining hoisin glaze. When the grill is hot, add the skewers and cook for 3-4 min. per side, basting with a bit more of the sauce as you go. The skewers are done when the meat and veggies are lightly charred and the beef is firm but still yielding to the touch. Brush the kebabs with the reserved glaze before serving.

:God's love for us is undeserved yet unchanging."

Happy Friday, and with love,

Chef Deb

       

Peruvian Chicken Soup

This soup is hearty, bright, and has a bit of a kick!
(serves 2)

1 small sweet* onion
1 celery rib
1 clove garlic
1 small jalapeno pepper
8 stems of flat-leaf parsley, or cilantro
1 T. EVOO
2 cups low sodium or no-salt chicken broth
1/4 cup dried quinoa
1 large boneless, skinless chicken breast half (tenderloin detached; about 11 oz.)
1/2 cup frozen petite* peas (optional)
Flaky sea salt (Maldon*)
Freshly ground black pepper
1-2 limes, for serving

Peel the onion, and cut it into quarters. Coarsely chop the celery. Peel the garlic and cut the flesh of the jalapeno away from its seed core (wear gloves*), discarding the latter. Add those 4 ingredients to a food processor, along with the parsley (leaves and tender stems), and oil; pulse to create a pestolike consistency (if the mixture proves difficult to break down, add a few T. of the broth to get things moving.). Pour the mixture into a med. saucepan or pot over med. heat. Cook for 1 min., stirring, then add the broth. Rinse the quinoa, if needed (read package directions), and then add it to the pan. Once the mixture starts to bubble, cover and cook for 15 min. Meanwhile, cut the chicken cross-wise into 5 or 6 pieces, adding them to the pot as you work. Cook, uncovered, for 10 min. or until the chicken and quinoa are cooked through; the quinoa will thicken and look "popped open", thickening the soup. Use tongs to transfer the chicken pieces to a cutting board; use 2 forks to shred the meat, then return it to the pot, along with the peas, if using. Once the peas are heated through and tender, taste and season the soup with S&P, as desired. Cut the limes into wedges. Serve the soup hot, with some lime for each portion. Serve with whole-grain crackers, and a tomato salad.

"God's peace helps us not to hurry."

Have FUN today!!!

Love,

Chef Deb

Spring Radishes

"Herb-flecked butter + radishes = Love" so says Leah Eskin of the Chicago Tribune!
(serves 4)

2 bunches radishes with leaves - look for a variety of colors and sizes
1/2 cup unsalted Kerrygold* butter, softened
1-2 T. chopped fresh dill
1-2 T. chopped fresh flat-leaf* parsley
1-2 to. freshly squeezed lemon juice
1/4 t. finely chopped garlic
Kosher salt
Maldon flaky salt
Crusty rye or French bread

Trim: Wash and dry radishes. Slice each in half from stem to root Using kitchen scissors, trim root so it trails off decorously. Snip away most leaves, letting each radish retain a sprightly leaf or two or, alternatively, give it a short spiky 'do. You want the impression that radishes recently sprang, fresh washed and cut, from the garden.
Swirl: Drop butter into a food processor. Sprinkle in the dill and parsley. Pour in the lemon juice, the garlic, and kosher salt. Swirl smooth. Taste.
Serve: Find a big rustic cutting board or platter. Spread on all the butter in two or three dramatic swaths. Dot the butter with radishes, cut sides down. Sprinkle the composition with flaky salt. Serve as is, or with warm bread.

"We can experience God's powerful presence even in the storms of our lives."

Love,

Chef Deb

Nigella Lawson's Easy Asian Chicken (Butterflied Chicken with Miso and Sesame Seeds) with Bashed Cucumber and Radish Salad

Here is Nigella's twist on the traditional roast chicken: a bold-flavored bird and colorful spring salad.
(Chicken serves 4 - Salad serves 4-6))

How to Spatchcock a Chicken: the reasons are both practical and delicious. For one, the bird will lie flat in a roasting pan or on the grill so it cooks more evenly and a bit faster. Two, the chicken will be both crispy and juicy.
     Lay chicken breast-side down on a cutting board.
     Using poultry shears or sturdy kitchen scissors, cut along both sides of the backbone to remove it.
     Turn chicken breast-side up and gently press down on the breastbone with the palm of your hand
        until you hear it crack.

Butterflied (spatchcocked) Chicken with Miso and Sesame Seeds:
1 T. veg. oil
2 t. toasted* sesame oil, divided
4 t. white miso
1 T. soy sauce (I would use Ponzu Citrus Sauce*)
2 t. fish sauce
1 T. finely grated peeled ginger
1 large garlic clove, minced
1 (4 lb.) butterflied chicken
2 t. sesame seeds (white or black or both)

Combine all ingredients (except chicken and seeds) in a small bowl. Place chicken in a large zip-top plastic bag. Add oil mixture. Seal bag, turning to coat chicken with marinade. Place bag in a dish. Refrigerate oven night. One hour before roasting chicken, transfer chicken and marinade to a shallow roasting pan or rimmed baking sheet, placing breast-side up. Let come to room temp. Preheat oven to 400. Cover chicken with foil. Roast 45 min. Remove from oven; remove foil. Baste with pan juices, drizzle 1 t. sesame oil, and sprinkle with seeds. Roast, uncovered, 20 min. or until skin is browned, chicken is done, and juices have caramelized. Cut into quarters. Serve drizzled with pan juices.

Bashed Cucumber and Radish Salad:
3 T. rice wine vinegar
2 t. sugar
1 t. kosher salt
1 t. finely grated peeled ginger
1 large garlic clove, minced
1&1/2 b. cold English cucumbers (about 2 med.)
12 oz. radishes (about 3 cups), halved
1 t. toasted* sesame oil
1 t. black sesame seeds

In a large bowl, combine rice vinegar, sugar, salt, ginger, and garlic. Using a veg. peeler, shave skin off cucumbers in strips so you have dark and pale green striped cucumbers. Halve cucumbers lengthways; scrape out seeds with a teaspoon. Chop into 1&1/2" long chunks. Place cucumber pieces cut-side up on a cutting board, gently bash with the spiky side of a meat tenderizer or a rolling pin. Add cucumber pieces to dressing, tossing to coast. Let stand 15-20 min. Add radishes, sesame oil and seeds to bowl.; toss to coat. Serve immediately.

"No danger can come so near that God is not nearer still."

Love,

Chef Deb

Cheddar Ham Cheese Ball with Pecans

This easy crowd-pleasing snack is perfect for everyday snacking, TV-watching, or any gathering that's in need of a tasty treat! Editor's note: to any new readers, Welcome! If you see an asterisk* in any menu I suggest, it denotes a change or suggestion I have made.
(serves 10)

16 oz. cream cheese, softened*
1/2 lb. deli ham, roughly chopped (I use uncured "natural" luncheon meats with no nitrates or 'trites*)
4 oz. sharp* Cheddar cheese, shredded
1 T. Dijon mustard
1 t. granulated garlic or garlic powder
1/4 t. kosher salt
1 cup chopped pecans
Crackers, pretzels, tortilla chips, and cut* veggies

In a large bowl, combine cream cheese, ham, and Cheddar. Beat with an electric mixer until well combined. Add mustard, garlic, and S&P. Beat again to mix seasonings thoroughly. Place a sheet of plastic wrap on the counter. Scoop cheese ball mixture onto the plastic and roll into a ball. Refrigerate at least 1 hour. Place pecans in a pit plate or on a rimmed plate. Roll chilled cheese ball in pecans, pressing firmly to make them stick. Serve immediately or store in an airtight container and refrigerate until ready to serve. Serve with crackers, pretzels, tortilla chips and veggies.

"Don't just spend time - invest it!"

Love,

Chef Deb

Mediterranean Egg Mug

Enjoy a healthy breakfast in a flash with this protein-packed low-fat dish that's ready in just five min.!
(serves 1)

Coconut* oil cooking spray
1 cup chopped baby* spinach leaves, stems removed*
1/4 cup chopped seeded tomato (I would use Campari*)
2 T. chopped red onion
3/4 cup egg whites, about 6 large
1/8 t. dried oregano
Dash of freshly* ground black pepper
2 T crumbled Mediterranean* feta cheese

Coat large microwave-save mug with cooking spray. Add spinach, tomato, and onion. Microwave 1 min or until spinach has wilted, and tomato and onion have slightly softened. Blot away excess moisture. Add egg whites, oregano, and pepper. Stir; microwave 1 min. Mix in feta. Microwave 1 more min. or until set.

Here is a reason to sing: "God loves to hear the voices of His children."

Editor's note:
I have been gone all weekend at our Women's Retreat where I got to play my purple tambourine and sing on the mic. in our Worship Team Band. Huzzah. Home now. Safe and Sound!!

Love,

Chef Deb (formerly know as Machete Milletti)

Horseradish-Crusted Roast Beef

Requiring just 6 ingredients and 10 min. of prep time, this showstopping roast makes an effortlessly easy centerpiece to a mouthwatering meal!
(serves 12)

1 (5 lb.) boneless chuck roast
Kosher* salt
Freshly* ground black pepper
1/2 cup Dijon mustard, divided
4 T. prepared horseradish, drained
1&1/2 cups seasoned bread crumbs

Heat oven to 425. Season beef generously with S&P on all sides. Place beef on a rack set in a roasting pan. Brush with half the mustard. Roast 30 min. Reduce oven temp. to 325. Roast 1&1/2 hours. more. DO NOT OVEN THE OVEN*!! In a bowl, stir together prepared horseradish, bread crumbs, and remaining mustard. Season to taste with S&P. Remove beef from oven; pat mixture over top. Return beef to oven; roast 10 min. or unto 125-230 for med. rare. Lightly cover with foil.; let sit 20 min. before carving.

"Trusting Jesus is a moment-by-moment choice. Choose to trust Him in all circumstances."

Love,

Chef Deb

Mom's Fav. Olive Burgers

These tasty burgers used to be served at Coney Island. Who knows, maybe they still are!
(serves 4)

1 lb. ground beef
2 t. reduced-sodium soy sauce
2 t. Worcestershire sauce
1/4 t. garlic powder
1/4 t. onion powder
1 T. Kerrygold* butter
1/2 cup sliced green olives with pimentos, drained
1/4 cup mayonnaise
1 T stone ground mustard
4 hamburger buns, toasted
1/4 cup crumbled feta cheese, optional
Bibb lettuce leaves, optional

In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder, and onion powder: mixing lightly but thoroughly. Shape into 4 1/2" thick patties, indenting the center slightly. Melt butter in a large nonstick skillet, cook burgers over med. heat until a thermometer reads 160, 4-6 min. on each side. Meanwhile, in a small bowl combine olives, mayo, and mustard. Serve burgers on buns with olive mixture. If desired top burgers with feta, and lettuce.

"You can't give a smile away. It always comes back!"

Love,

Chef Deb

Spicy Asian Breakfast Crepes

"This savory crepe is inspired by jianbing, a savory/spicy/crunchy Chinese street-food breakfast that's starting to make its way stateside. Doubling up on the crepes makes them easier to turn for an impressive inside-out effect."
(serves 4)

Canola oil
8 ready-to-use 9&1/2-10" French-style crepes (such as Mellissa's)
4 large eggs, room temp., lightly beaten
2 bunches green onions, thinly sliced
1 cup cilantro leaves
2 T. sesame seeds (black, regular, or both)
8 t. hoisin sauce, divided
8 t. chile-garlic sauce, divided
3/4 cup drained kimchi or other Asian-style picked veggies
1 (3.5oz.) package crisp wonton strips (such as Fresh Gourmet)
Sriracha hot sauce (optional)

Preheat oven to 200. Place a baking sheet in the oven. Heat a large nonstick skillet or griddle pan over med. heat. Lightly brush with oil. Stack 2 crepes in pan. Add one quarter of the eggs, spreading to cover surface of crepe. Sprinkle with one quarter of onions, 1/4 cup cilantro, and 1&1/2 t. sesame seeds. Cook 2 min. or until egg sets. Flip and press down with back of a spatula. Fold up bottom one-third. On this fold, spread 2 t. hoisin, and 2 t. chile-garlic sauce. Top with 3 T. kimchi and about 1/3 cup wonton strips. Fold up (as you would fold a letter). Cut in half crosswise. Place in oven to keep warm. Repeat with remaining ingredients. Serve with Sriracha, if desired.

"The name of Jesus is the powerful prayer that leads us into His mighty presence."
Love,

Chef Deb

Honey Garlic Dijon Chicken

Easy peasy, and only takes 5 min. of prep time; 25-30 min. cooking time! This application would also work on pork.
(yields 8 pieces)

1.5 lbs. boneless, skinless chicken thighs (8 pieces)
Kosher* salt
1 large sweet* onion, cut into large pieces
1/3 cup good EVOO
3 t. Dijon mustard
2 t. honey
6 garlic cloves, minced
1 t. ground coriander
3/4 t. smoked* paprika
1/2 t. freshly* ground pepper
1/4*-1/2 t. cayenne pepper (optional
Fresh

Preheat oven to 425. Take chicken out of the fridge. pat dry and salt on both sides. Set aside for a few min. Make the honey garlic Dijon sauce: In a large bowl, combine all ingredients from olive oil down through cayenne, including a pinch of salt. Mix. Add chicken to the sauce. Coat each piece well, then transfer to a large lightly oil cast iron skillet or rimmed baking sheet. Pour any leftover sauce on the chicken. Add the onion. Bake for 25-30 min. or until thighs are cooked through (165 internal temp.). Remove from heat and garnish with parsley. Serve with a Mediterranean salad.

"Let food be thy medicine, and medicine be thy food."  ~ Hippocrates

Don't forget to have some FUN today!!

Love,

Chef Deb

Orange and Pistachio Pilaf

Why serve ordinary rice when you can whip up this fragrant basmati pilaf made extra-delish with  garlic, orange zest, fresh cilantro, and crunchy pistachios?! Editor's note to new readers (and WELCOME!): When you see an asterisk* by a word, it denotes changes or suggestions I would make, do, or use.
(serves 6)

2 cups basmati rice
1 Cara Cara* orange
3 cup low sodium* chicken stock
2&1/2 T. Kerrygold* butter
1 sweet* onion, finely chopped
2 cloves garlic
1 cup organic* carrot matchsticks
1&1/2 t. Sugar in the Raw*
3 T. unsalted pistachios, chopped
3 T. chopped fresh cilantro

Put rice in sieve; rinse until water runs clear. Cut zest away from half of orange in wide strips, slice away white pith. Cut zest into fine julienne. Squeeze juice from orange; add to stock. Heat 1 T. butter in heavy pot; sauté onion until pale gold. Add garlic; cook 2 min. Add rice; stir until beginning to toast. Pour in stock; bring to a boil (rice will start to look pitted). Reduce heat to lowest setting; cover and cook 15 min. Do not stir or rice will become sticky. Check to ensure it isn't burning at bottom. Melt remaining butter in separate pot. Add carrots; sauté until tender. Remove carrots; add zest. Cook until softened, 2 min.; add sugar and stir until slightly caramelized. Stir zest, carrots, pistachios, and cilantro into rice. Serve hot or at room temp.*.

"Our positive actions toward others can show the world that we are able to live differently because of the Holy Spirit's work in us. Live so that others will want to know Jesus."

God Bless you, and with love,

Chef Deb



























++

Fish en Papillote with Potatoes or Asparagus and Parsley Sauce

"Any kind of white fish works, as long it looks nice and fresh, I'm partial to rockfish, aka Pacific snapper - it's firm, but luxurious, and performs like a much pricier fish when cooked en papillote. If you're making it with potatoes, Yukon Gold are good, but really, any kind is fine. And note that if you are using potatoes, that require a little ahead-of-time prep, as follows. If using potatoes: A couple hours or a day or two ahead of time, parboil one med. potato. Wash it thoroughly, and bring enough water to amply cover it to a boil. Add potato carefully, reduce heat to med.-high and cook for 15 min. Rinse with cold water, and put uncovered in a bowl in the fridge to cool before slicing.
(serves 2)

For the Veggies:
1 med. parboiled potato, sliced into very thin rounds (a mandoline helps a lot)
OR 1 bunch (about 12 stalks) asparagus, rinsed and butt-ends snapped off

For the Fish:
Parchment paper
2 pats of Kerrygold* butter
Kosher salt and freshly ground pepper
2 fish fillets, 4-6 oz. each of rockfish, cod, flounder, or any white fish
4 thin sliced of lemon
2 T. white wine

For the Parsley Sauce:
1 cove garlic
1/2 bunch parsley (about a cup loosely packed, not including larger stems)
1/2 t. kosher salt
1/4 cup EVOO

Preheat oven to 375.
Make the parsley sauce: Mince garlic and chop parsley finely, and add to small bowl. Add salt and stir to combine. Drizzle in olive oil slowly while stirring thoroughly with a fork - you also could use a food processor or immersion blender.
Assemble your packets: Tear off two large square of parchment paper, and crease them on the diagonal. On one diagonal half of each square, near the crease, arrange a slightly larger than fish fillet shaped layer of potatoes barely overlapping, or a slightly larger than fish fillet shaped raft of asparagus, and sprinkle with S&P. Put the fish fillets atop the potato or asparagus layer; sprinkle with S&P, then top each fillet with two slices of lemon and half the parsley sauce. Pour one T. of wine over each fillet. For each packet, for the parchment paper over diagonally, then fold and crimp the open sides tightly around the fish and veggie arrangement to create a half moonish shape. You want to create a good seal; if any spots seem like they might let the steam out, use uncoated paper clips to secure. them. Bake 20 min. for potatoes, 15 min. for asparagus. Slide each packet onto a large plate, then slit the top with a sharp knife and serve immediately, letting your guest tear theirs open more themselves. Voila: impressive and fun!

"Hold fast to your friends.

Happy Friday!!

Love,

Chef Deb

Guacamole with Lime

YUMOLA!!
(serve 8)

4 med. Hass avocados, ripe but not mushy
1/2 cup freshly lime juice (from 3-4 limes)
1 med. red onion, minced
1*-2 med. jalapeno peppers, seeded and minced (wear gloves*)
1-2 small garlic cloves, minced
1/4 cup packed fresh cilantro, leaves and tender stems, chopped
1&1/2 t. kosher salt, or more, as needed
1 t. freshly ground black pepper, or more, as needed
Tortilla chips, for serving

Slice the avocados in half, lengthwise. Remove the pits. Place the fruit in a large bowl and mash with a fork or potato masher, leaving some avocado chunks. Discard the pit and skins. Add the lime juice, onion, peppers, garlic (to taste), cilantro, and S&P, stirring with a spatula to incorporate. Taste, adding more salt/and or/pepper, to taste. Serve with tortilla chips. Note: you may want to adjust the amount of lime juice used in the recipe to taste. You can start by adding 1/2-3/4 of the lime juice, taste it, and then add the remainder, if desired.

"Those who say we are in a time when there are no heroes just don't know where to look."

Love,

Chef Deb

Red Flannel Hash

"Red Flannel Hash is a tasty mixture of beef, potatoes, and beets. It's a New England specialty, and takes it name and color from the red beets. This is a great recipe for leftover meat and potatoes. Simply add them to a skillet with some diced canned beets and the sauce ingredients from this recipe. There are many versions using all type of beef including corned beef. For this, I used thick sliced roast beef from the deli. Serve with a iceberg* wedge*".
(serves 2)

3/4 lb. red bliss potatoes, unpeeled, cut into 1/2-1" cubes
1 T. canola or veg. oil
1 cup sliced red onion
4 garlic cloves, crushed
2 cups drained canned beets, cut into 1/2" pieces
1 T. flour or corn starch* (GF)
1 cup fat-free, low sodium chicken broth
1&1/2 T Dijon mustard
3/4 lb. cooked deli roast beef, cut into short strips about a 1" wide
Kosher* salt, and freshly* ground pepper
1/4 cup chopped fresh parsley

Place potatoes in a microwave-safe bowl and microwave on high 2 min. Heat oil in a nonstick skillet over med.-high heat. Add the onion and sauté 1 min. Add potatoes and sauté 2 min. Add the garlic and beets and stir to combine. Stir the flour into the veggies. Mix the broth and mustard together and add to the skillet. Lower heat to med. and simmer 5 min., stirring occasionally. Add the roast beef and S&P to taste. Sprinkle with parsley.

"Don't you ever let a soul in the world tell you that you can't be exactly who you are."  ~ Lady Gaga

Love,

Chef Deb

Avocado Deviled Eggs

Did you know that avocados are a green Superfood? They are one of just a few fruits rich in heat-healthy monounsaturated fats. The fat in avocados also helps your body absorb vitamins A, D, E, and K.
(serves 12)

12 large hard-cooked eggs, peeled and cut in half lengthwise
1/4 cup EVOO
Zest and juice of 2 limes
1/4 cup cilantro
1 pitted and peeled avocado
Kosher* salt and freshly* ground pepper
2 sliced cooked and crumbled uncured* bacon

Spoon yolks into a food processor; arrange whites on a serving platter. To the food processor add olive oil, zest and lime juice, cilantro, avocado, S&P; pulse until smooth. Spoon mixture into a heavy-duty plastic bag (fitted with a star pastry tip, if desired). Snip 1 bottom corner; pipe avocado mixture into egg whites. Garnish with crumbled bacon. Serve immediately or cover loosely and refrigerate up to 1 day.

3 more deviled egg twists:
The Buffalo: Stir ranch dressing into filling; drizzle with Frank's RedHot sauce, and sprinkle with blue cheese.
The Chesapeake: Top with cooked crab; sprinkle with Old Bay
The Wasabi: Stir wasabi paste into filling; top with chopped cooked shrimp and thinly sliced green onions.

"Well done is better than well said."  ~ Benjamin Franklin

Hope you all had a fab. Easter. I know I did!!!

Love,

Chef Deb