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Archive for February, 2010

When working for Inspired Chef, this was a favorite. I will be making it for clients tomorrow.

Paella Del Sol
1/4 cup olive oil
4 boneless chicken thighs, cut in half
4 smoked sausages, sliced
1 lb shrimp, peeled and deveined
2 cloves garlic, chopped finely
1 small onion, chopped
1 1/2 cups diced tomatoes, drained
6 cups chicken stock
1 tsp fresh rosemary, chopped fine
1 tsp sweet paprika
1/4 gram saffron threads
3 cups paella rice
1/2 lb green beans, cut into 2″ pieces
1. Heat olive oil in large paella pan or saute pan. Brown the chicken and sausages and set aside. In the juice remaining, saute the garlic, onion and tomatoes until softened. Return the chicken to the pan, add the rosemary, paprika, saffron and rice. Saute until the rice is well coated. Add 1 cup of chicken stock and stir well to scrape up anything stuck to the bottom of the pan.
2. Add the remaining chicken stock. Cook for several minutes over hight heat, then reduce the heat. When much of the liquid has been absorbed, stir in the shrimp, sausage and green beans and cook gently until the rice is tender, about 20 minutes. Allow to stand 10 minutes before serving.

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I did a simple BBQ party for some guests last night. Problem was they didn’t have a grill. I have an easy solution, Cameron’s Professional Cookware, SAVU Smoker Bags. They are a foil bag that has a porus double bottom layer that has wood chips in it. As you cook, either in the oven or over a grill or camp fire Natural Hickory Chips help to flavor the foods. You can find them in some grocery stores or at http://www.cameronscookware.com. Good luck

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I’m off to network at LA Fitness at 12700 South OBT tomorrow morning. I’m bringing some home made granola bars. Here’s the recipe

Breakfast Bars
Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
2 eggs
1/3 cup honey
1/2 cup peanut butter(I used crunchy)
1/4 cup oil or melted butter
Combine in mixer until mixed. Add the following
4 cups of your favorite granola
2 packages of instant apple oatmeal
1/2 cup whole wheat flour
1 cup dried cranberries
Add above to wet ingredients and mix on slow speed until mixture comes together. Line cookie sheet with parchment paper. With wet hands, pour mixture onto cookie sheet and bake for about 15-20 minutes or until starts to brown. Cut into pieces and store in an air tight container.

Best wishes, let me know what you think

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Quick Shepherd’s Pie

I’m making shepherd’s pie for a client today. Mine uses fresh cut green beans, carrots, onions and corn on the cob. Here is an easy way for you to make it tonight for your Family
Brown 1 pound of ground beef in a saute pan with 1 small onion, chopped. Add 2 Tbls of your favorite steak sauce and 1 can of undiluted Tomato Soup. Add 3 cups of your favorite frozen vegetables(corn, peas, mixed veg??) and pour into a casserole dish. Top with thawed (frozen) mashed potatoes and top with a little grated cheese. Bake, uncovered in a 350 degree oven 35-45 minutes until hot throughout. A quick and easy way to make dinner and maybe get the kids to eat their vegetables. Bon appetit,Linda

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I will be at the Fresh Market in Altamonte this weekend making the Fillet with Gorgonzola Butter and Italian Pasta. Please stop in between 1 and 4 to get a taste.

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Happy Valentine’s Day

Cooked dinner last night in a vacation home for Brian and Angie Littlewood and their friends. We had a classic shrimp cocktail for an Appetizer, Fillet mignon for an entree and Chocolate Mousse and Lemon Chiffon for dessert. You can find out more about their vacation rentals at www.disneyfloridaholidays.com

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New appetizer

Here is a new shrimp recipe I am making for a special surprise birthday! This is a recipe from a company I used to work with, Inspired Chef.

Caribbean Shrimp with Mango Salsa

1 tsp allspice

1/2 tsp ground cinnamon

1 tsp black pepper

1/4 tsp nutmeg

1/2 small red onion, finely chopped

4 green onions

2 cloves garlic

1/2 jalapeno pepper, seeds removed and chopped finely

1 1/2 tsp fine sea salt

2 Tbls soy sauce

1/4 cup vegetable oil

1 lb large shrimp, peeled and deveined

Mango Salsa

2 ripe mangos, peeled and cut into 1/4″ cubes

1/2 jalapeno pepper, seeded and finely chopped

1/2 small red onion, finely chopped

4 Tbls chopped cilantro

zest and juice of 2 limes

1 tsp sugar

1. In a food processor, puree together all teh marinade ingredients, to form a thick paste. Coat the shrimp well with the marinade, about 8 hours.

2. Salsa- toss all ingredients together gently in a non-reactive bowl.

3. Soak 10-12 skewers in water for 20 minutes. Place 3 shrimp on each skewer and cook on a very hot grill or grill pan for 1 1/2 minutes on each side. Serve warm or at room temperature with salsa.

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