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Chard Wrapped Ground Chicken

I make a meatball mixture using ground chicken, chopped onion, garlic, bread crumbs, salt and pepper, and a beaten egg. I use that as my filling for stuffed swiss chard. An nod to a cabbage roll. I usually bake these in the oven with tomato sauce. I wanted something different and I found this fish recipe. I did not add the tomatoes when the recipe calls for. The ground chicken takes longer to cook than fish. I cooked this covered for 10 minutes and turned it over and cooked it 5 more minutes added the tomatoes and cooked 5 more minutes. This was so really good. Lemony and rich. https://www.epicurious.com/recipes/food/views/chard-wrapped-fish-with-lemon-and-olive

Heirloom Tomato Pizza

The flavor of this pizza was spot on. But the crust left something to be desired. I used a fresh pizza dough. I prebaked it a little. I should have baked it until the crust was crisp on the bottom. The tomatoes have so much moisture the crust couldn’t get crisp it was a little chewy.

Pizza crust

Pesto

Fresh mozzarella

Sliced fresh tomatoes

Fresh basil chopped

Preheat your oven to 450. If you are using a fresh dough bake it until crisp then assemble your pizza. If you are using a premade cooked crust assemble and bake. Take the pesto and cover the crust top with fresh mozzarella and sliced tomatoes. Salt and pepper the tomatoes and bake just until the cheese is melted. Top with chopped fresh basil.

Orecchiette with Italian Sausage and Spinach

This is a classic Italian combination with a little twist.

1/2 Pound of orecchiette

1/2 Pound of ground Italian sausage

8oz of Spinach

1 Clove of garlic grated or minced

1/4 Tsp oregano

1/4 Cup of olive oil

1 Large or 2 small tomatoes diced

8 Basil leaves chopped

Parmesan

Start by putting the pasta on to boil. Brown your sausage and remove most of the fat, leave about 1 tablespoon. Add the spinach and stir until wilted then add the garlic and oregano and cook for about a minute. Reduce pan temperature to medium low. Drain your pasta reserving 1 cup of the pasta water. Toss the pasta into the pan with the sausage and spinach add the olive oil and 1/2 cup of the pasta water. Stir to combine. Season with salt and pepper.Add more pasta water if you need more moisture. Turn off the heat add the diced tomato and the basil and parmesan to taste

Cashew Chicken

We love Asian food but to eat it out is to risky. My sweetheart is allergic to corn, therefore, corn syrup and corn starch. Most Asian sauces use corn starch as the thickening agent and sometimes corn syrup as the sweetener. This is one of my favorite take out dishes. So I came up with my version. The hoisin is a little sweet so I add the gochujang to add some heat. You get 2 kinds of crunch one from the water chestnuts and a big crunch from the cashews.

2 Tbls of coconut oil- or vegetable oil

1 Tsp of soy sauce

Dash of dried ginger

2 Chicken breasts diced

1/4 Onion chopped

1/2 Red bell pepper chopped

1/2 Can of whole water chestnuts cut into cubes

1 Jar of hoisin sauce

1 Tbls of Gochujang

1 Cup of unsalted roasted cashews

4 Green onions chopped

Heat your oil in a large skillet or wok. Add the soy sauce and ginger to the pan and heat for a few seconds. Cook the chicken pieces in batches cooking until mostly done and removing to a plate. When the chicken is finished add the onion and red pepper and cook until tender. Add the water chestnuts, hoisin and gochujang and combine then add the chicken to the pan. Simmer covered for about 10 minutes. Add the cashews and cook uncovered for 5 minures. Serve over rice and garish with the green onions.

Buffalo Chicken Tacos with Blue Cheese Coleslaw

Oh boy was this good. Spicy, creamy and crunchy!

2 Chicken breast cut into bite size pieces

2 Tbls canola oil

Salt and pepper

3 Tbls of hot sauce

1 Tbls of butter

Coleslaw in a bag

3 Green onions chopped

3 Radishes diced

Crumbled blue cheese

1/3 cup of ranch dressing

Red onion sliced

White vinegar

Tortillas

Put your coleslaw in a bowl and add the green onions, radishes, blue cheese and ranch dressing. Toss, and add more dressing to your taste. Put your sliced red onion in a bowl and cover with vinegar and add a pinch of salt and let them sit. Put your chicken pieces in a bowl pour over 1 tbls of the oil and toss to coat, then season with salt and pepper. Heat the other tbls of oil in a skillet and add in your chicken in batches cook until brown and cooked most of the way through. Add the hot sauce and butter to the skillet and cook until the mixture reduces and the chicken is well coated. Heat your tortillas. I use flour and blister them a little under the broiler.

Red Wine Braised Beef and Polenta

I made poutine a few months back and I had some leftover braised beef in the freezer. I made a red wine mushroom gravy and simmered the beef in that. I bought a tube of already cooked polenta and reconstituted it with milk and chicken stock, added in some parmesan and dinner is served.

Red Wine Mushroom Gravy

1 Tbls butter

2 Tbls of olive oil

1 Package of sliced mushrooms

1 Shallot minced

1 1/2 Cups of red wine

1 1/2 Cups of beef stock

Heat the butter and oil in a sauce pan. Add in mushrooms and shallots and cook until the mushrooms start to brown. Add in flour and cook one minute. Add in the wine and stock and bring to a boil, reduce to a simmer and whisk until thickened. Add in salt and pepper to taste.