Heirloom Tomato Bruschetta

For the Bruschetta I used different colored Heirloom tomatoes, basil, garlic, olive oil, salt and pepper. Cut your tomatoes place into a bowl followed by some processed garlic, sliced fresh basil and then coated in olive oil, salt and pepper. Lastly you will want to get some fresh sourdough bread, slice some pieces and place in the oven until it crisps.

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Salmon 3 Different Ways!

I will provide you with 3 different salmon recipes that you can choose from. First I have a pesto salmon then a olive tapenade salmon and lastly a simple lemon and spice salmon. All delicious, but all very different. For all the salmons I created a foil pouch and cooked them sealed until the last 10 minutes. Make sure to oil the bottom and top of the salmon so they don't stick to the foil. The cooking process all the depends on the thickness of your salmon so about 40 minutes or so on 375 , but to make sure I cut a piece and make sure everything inside is nice and flakey.

Pesto Salmon-

You can use a already store bought pesto or you can follow my instructions for a home made pesto. For the pesto I used a food processor, handful of pine nuts, spinach, a few garlic cloves, olive oil, salt, pepper. Smother the top of the salmon with the pesto mixture.

Olive Tapenade Salmon-

You can use a already store bought olive tapenade or you can follow my instructions for a home made recipe. Using a food processor I processed some black and green olives, spoonful of capers, depending on how much garlic you like, use about 7 cloves, olive oil, salt, pepper. Cover the entire top of salmon with this mixture.

Lemon & spice Salmon-

This would be the simplest Salmon to choose from so if you like simple flavors then this would be your best bet! I sprinkle some lemon zest, salt, pepper, paprika and cumin and slice some fresh lemons and white onions on top.

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Baked Corn Flakes Fried Chicken

By far one of the most kid friendly and yummy recipes on this blog, you must try it! In one bowl add in some flour and paprika, in another some beaten eggs and in the last crushed up corn flakes. Cut your chicken breast into smaller pieces. Dip the chicken first in flour then egg and finally the corn flakes. Grease one baking tray with some oil and place all the chicken in the tray and lastly into the oven for 40 minutes flipping the chicken from time to time on 375.

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Mashed Butternut Squash

For this recipe I first cut two large butternut squashes in half and drizzled some olive oil and salt on top of them and placed them in the oven on 350 for about 40 minutes. Once softened take everything out the squash and place into pot and place on stove top. Add in about a cup of milk and a half a stick of butter. Using a hand masher, mash the entire mixture and add in more butter or milk if needed. Some prefer this dish sweet so if you do add some nutmeg or cinnamon if not then add in some salt and pepper.

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London Broil Steak with Mushroom & Tomatoes

This dish requires you to use a dutch oven. I start off the dish by sautéing some garlic and one whole white onion on the stove top. Next I placed the pieces of London Broil steak on top of the onions and garlic, added in some sliced white button mushrooms and cherry tomatoes. Lastly I add in 1 cup of red wine, tablespoon of tomato paste and about 3 cups of beef stock. Use salt and pepper according to your taste. Place the dutch oven with the lid on into the oven on 350 for about 2 hours. Once ready, remove all the meat, slice it and reduce the mixture on the stove for about 10 minutes so it thickens and serve.

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Non-Dairy Mash Potatoes

I made this dish non-dairy since I served it with a meat dish. I first boiled up some water and cut in half 8 or so white potatoes with the skin. Once boiled I drained almost all of the water out of the pot leaving a few tablespoons of boiling water inside the pot, next I used a hand masher to mash all the potatoes, added in 3 tablespoons of margarine and a few pinches of salt. Once everything is mixed together I poured the mash potatoes into the casserole dish and placed it into the oven on 350 for 20 minutes.

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Quinoa Salad

For this salad you will need to first boil water and place the amount of Quinoa that you would like to use in the pot of boiling hot water for about 15 minutes or until the Quinoa has cooked and opened up. Next strain the Quinoa and place the bowl of Quinoa into the freezer until it has cooled off. For the remainder of the salad I chopped up red and yellow bell peppers, onions, and parsley. For the dressing I juiced 4 whole limes, olive oil, salt and pepper. Lastly mix the entire mixture together and include the chilled Quinoa into the bowl. This is a healthy side dish for any meal.

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Baked Cheesy Mac N Cheese

In a dutch oven on medium heat on the stove I melt one stick of butter. Next I pour in 4 cups of milk and all the cheeses of your choice. Once all the cheeses are melted well I add in my already boiled elbow pasta. Make sure to mix all the pasta and cheese sauce all together. Flavor the pasta with salt and pepper and top off with a generous amount of cheese. For the final touch I sprinkle some bread crumbs on the top. Then I put the entire pot in the oven on 400 for 10 minutes.

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Dutch Oven Red Wine Roast

Make sure to use a dutch oven for this recipe. The first part of the recipe is cooked on the stove on medium heat.

To begin I sauteed 3 chopped carrot sticks, one chopped whole white onion, 5 chopped sticks of celery. Once all these veggies are chopped and sauteed next I add in 3 tablespoons of tomato paste, 5 cups of beef stock and one whole bottle of red wine of your choice. I used one pound of minute roast and placed it into the pot. Pick your fresh herb of choice and add that into the pot for flavor.

For the rest of the cooking turn on the oven on 350 and cook the entire dish with the lid on the pot inside of the oven. Cook for about 2 hours, of course checking it from time to time. After 2 hours of cooking I take out all of the veggies and meat and cook the remainder of the liquid on the stove on medium heat until the sauce thickens. Once the sauce is formed I placed everything back into the pot for about 10 minutes.

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Cabbage Salad

For the cabbage salad I first thinly sliced a half a purple cabbage. I next sliced up some red and yellow bell peppers, shredded carrots, some white onions, and added in some arugula. For the dressing I squeezed in some lemon juice, olive oil, salt and pepper. Leave the salad in the refrigerator for about 15 minutes so the dressing coats the entire salad.

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Oven Baked French Fries

So easy, yet so delicious. For the french fries I cut up some rustic potatoes and marinated them in some olive oil, paprika, salt, pepper, tumeric and cumin. Once mixed lay them on a oil coated baking pan for about 30 minutes on 350 or until ready.

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Oven Baked Schnitzel

This is a healthy version of Schnitzel, instead of frying the chicken I baked it in the oven. To make this dish first you will need to purchase Schnitzel chicken breast from your local kosher market. For the coating I first dipped the chicken into flour, then beaten eggs and lastly the bread crumbs of your choice. Lastly I coated the tray with some oil. Place the chicken in the cooking dish and cooked on 350 for about 20 minutes flipping them over once.



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