Rosemary Chicken with Mushroom Marsala Wine Sauce

Chopped fresh rosemary, tablespoon of honey, 2 limes, paprika, oil is the marinate for the chicken. Once marinated and placed on cooking tray place some springs of rosemary on top of chicken and later removed. Bake in oven for 2 hours on 350. For the sauce first saute mushrooms in pot with some water and dry white wine, 3 cups of beef broth. Salt and pepper is added for taste. Keep cooking mushrooms until cooked. To thicken sauce and create a dairy free mixture, make a rue using water and flour and add into sauce and continue mixing until everything is broken down.

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Meatballs & Potatoes Two Ways

In both of these recipes you will first need to sauté sliced white onions with oil, salt, pepper, paprika, tumeric, and cumin. I also add in some water to help onions break down. Once cooked place onions on the bottom of the tray, next add in season potatoes ( seasoning includes paprika, oil, salt, pepper, cumin) for the meatballs I season with salt, pepper, paprika, tumeric, cumin, cayeene pepper. Create some meatballs out of mixture and place meatballs on top of potatoes, Cover with foil and place in oven on 350 for 1 hour. You can remove the foil the last ten minutes of cooking.

Once cooked these meatballs were placed in tomato paste with paprika, salt, pepper, garlic powder, cayenne pepper. Flat Leaf parsley was add into the potato mixture

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Chicken and Vegetable Soup

You will need to boil two chicken breast and a package of chicken necks which is like 6 pieces. Necks are inexpensive and are just used to make the broth, they can be tossed away once you're ready to serve the soup. Boil the chicken with one whole white sliced onion, 5 garlic cloves, 3 peeled whole carrots and some celery sticks. Once everything is cooked take vegetables out slice them, shred and cube chicken off the bone and remove necks. Place everything back in the soup once finished and allow to cook until everything is ready. If needed you can include one small can of chicken broth for flavor, salt and pepper as well.

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Appetizers

ORZO PASTA

BREADED BAKED GOAT CHEESE BALLS

BRUSCHETTA

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Breaded Baked Sole

For this recipe you want to set up 3 stations, One station with just beaded eggs, another with flour thats mixed with paprika, salt and pepper and lastly with bread crumbs of your choice that have been mixed with fresh Flat leaf parsley. Dip your sole or any fish of choice into the egg wash then flour then back into the egg wash and finally the bread crumbs. Place all the fish on a oiled tray and place in oven on 375 for about 30 mins and flipping it once so it cooks evenly. Cooking time also depends on thickness of the fish!

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Garlic and Parsley infused Mash Potatoes

On a frying pan put in a half stick of butter or margarine, 5 whole garlic cloves and a hand full of chopped flat leaf parsley. In another pot boil your potatoes of choice once they are ready mash them up and pour in liquids from the frying pan, if you're a garlic lover add in the garlic too and smash everything together! You can do this recipe with any herb of choice.

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Red Quinoa Salad

First Boil the quinoa in a pot and allow to simmer until all the water has evaporated. Next Chop some red and yellow bell peppers and green onions. You want to squeeze 4 limes, the quinoa soaks up liquids so you want to make sure it has enough. A little bit of oil, salt and pepper and lastly throw in some chopped flat leaf parsley!

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Tuna Tartare

For the tuna tartare you want to make sure you are using sashami grade tuna, this is the only way you can eat the tuna raw. I get my tuna from whole foods, it's a little on the pricy side about $24.00 a pound as far as fish, but it's just so yummy. Half a pound of fish is enough for 4 people to enjoy this appetizer. You can use either wonton wrappers or egg roll wrappers depending on your preference. Open the package and cut the wrappers into four squares, next you want to lightly fry them in sesame oil, make sure to flip them and fry both sides. Once fried leave the wrappers on top of a paper towel to get rid of any excess oil. Chop up tuna into small pieces and continue to chop until all the tuna is minced, add in some soy sauce, saracha, cut up green onions, salt, pepper, sesame oil, cubed avocado. Mix everything together and place into the refrigerator for 30 mins.

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