Current Recipe

Grilled Chicken Margarita with Zucchini

1. Grill or Bake the chicken until the internal temp of poultry has been reached.
2. Place the chicken in a baking dish, top with marinara sauce and cheese and bake for 5 minutes.
3. Remove from oven and top with the tomato/artichoke mixture.
4. Roast the zucchini on a baking sheet at 400 for 10 minutes.

Creamy Beefaroni

1. Boil the pasta and drain and transfer to a casserole dish.
2. In a non stick pan over medium heat add some oil.
3. Add the onion and beef  and salt and pepper and cook until crumbly .
4. Add the sauce and simmer for 20 minutes .
5. Add the sauce to the pasta in the casserole and pour over the cheese sauce and mix but leave some unmixed.
6. Top with the cheese and cover and bake at 400 for 20 minutes and uncover and brown the top for a few minutes.

Baked Feta Pasta with Roasted Veggies

Instructions

1. Preheat oven to 400 degrees F. 
2. Place the feta and vegetables on a parchment-lined baking sheet. 
3. Bake in the oven for 15 minutes or until the tomatoes have burst. 
4. Meanwhile, boil the pasta in very salty water according to package directions. Drain and set aside. 
5. When the vegetables and feta are done baking, combine the feta and pasta in a large bowl. Stir the feta is evenly dispersed over the pasta. Then add the vegetables, some olive oil, salt and pepper, lemon juice, and arugula and stir gently till combined. 
6. Serve immediately or save in the refrigerator for up to 4 days. 

Mongolian Beef

1. Heat 1-2 tablespoons oil a large nonstick skillet over HIGH heat until very hot and sizzling. add the ginger garlic and saute for 1 minute.
2. Cook the beef in batches,  but don't overcrowd the pan or it will boil instead. Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover. Repeat.
3. Add 1 tablespoon oil to the now-empty skillet; heat over high heat. Add the bok choy and saute for 30 seconds. Add 3 tablespoons water, cover pan, and lower heat to medium. Steam for 2 minutes.
4. Remove the Bok Choy and return the beef to the skillet and add the sauce and cook while stirring constantly, until the sauce is thickened,  about 1-2 minutes. 
5. Top with green onions.
6. Heat the rice

Maple Glazed Salmon with Roasted Veggies

1. Preheat the oven to 400.
2. Transfer the veggies to baking sheet, drizzle with oil and salt and pepper.
3. Roast for 15-17 minutes or until the potatoes are tender.
4. Transfer the salmon to a baking sheet and cook for 8-10 minutes.
5. Warm the sauce in the microwave for a few seconds and drizzle the sauce over the salmon.

Fav Air Fried Chicken with Roasted Grelot  Potatoes

1. Place the Chicken in the Air fryer with the marinade and air fry for 12 minutes (flipping over half way through the cooking time).
2. Transfer the potatoes on a baking sheet and roast in the  oven at 400 for 15-17 minutes                                                                                                                                                                                                                                                                                                                                                                                                                              A date with Justin Brie-burger with Fries

1. Grill the Burgers for 4-5 minutes per side or until internal temperature of beef has been reached. 
2. During the last 2 minutes, top the burger with the Brie, bacon and date.
3. Slice the bun in half and butter it and grill them in a non stick pan until they are golden. 
4. Spread the bun with some spicy mayo and add the burger to the bottom bun 
5. Top the burger with arugula.
6. Transfer the potatoes to a baking sheet and roast in oven at 400 for 15-17 minutes.

Quesadilla Burger with Roasted Potatoes 

1. Preheat the oven to 400 and transfer the potatoes to a baking sheet and roast for 13-15 minutes . 
2. Grill the burgers until the internal temperature of beef has been reached.
3. Toast the buns.
4. Top the burger with the cheese and some pico di gallo.
5. Enjoy!

Prosciutto, Fig and Arugula Pizza

1. Spray or brush the pizza crust with some olive oil and bake in a preheated oven at 375 for about 3-4 minutes.
2. Tear up the Prosciutto and arrange it over the baked pizza crust
3. Arrange  the figs over the pizza.
4. Add the goat cheese in dollops over the proscuitto.
5. Place back in oven and bake until the crust is golden.
6. Take it out of the oven and drizzle some of the balsamic glaze and top with the arugula. 

Turkey Meatballs 

In a preheated oven (400), place the meatballs on a baking sheet lined with parchment paper. Spray the tops with some oil and bake  until lightly browned and nearly cooked through, 15–18 minutes. Brus the hoisin over meatballs. Continue to bake until hoisin has set into a glaze, 3–5 minutes longer.

Cook the noodles for a few minutes so that they soften, drain and set aside (i add a little oil to them to prevent them from sticking).

Heat 1 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Add the snowpeas and cook, tossing occasionally, just until they become bright green and partly tender, about 2 minutes. 

Place the noodles in a bowl, top with snowpeas and meatballs.

Pan Seared Chicken with Coconut Curry Brothy Rice

1. Heat oil in a large skillet over  medium heat.

2. Add chicken thighs to the skillet. Cook for 5-7 minutes without moving, and then flip only when the chicken easily releases on its own. Cook for 7-10 minutes more.

3. Pour in the chicken broth to deglaze the bottom and sides of pan with the crispy browned bits until they’re no longer sticking to the pan.

   Remove from heat and let chicken cool on a cutting board before slicing.

   In a saucepan over  medium heat, add some oil and , add the ginger and garlic, stirring for one minute. Add in the curry, Stir for another 2 minutes then add in the coconut milk, fish sauce and lime.

   Simmer SauceCover, reduce heat to low and let simmer for 5 minutes.

4. Heat the  rice.

5.  

   Assemble your bowls with rice on the bottom, 1 sliced chicken breast, and a generous pour of the broth on top.

   Top with chili oil and cilantro.

    

    

    

    

Deconstructed Won Ton Soup 

• To make the broth, heat some olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger, shitake mushrooms and  garlic bag , and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.
• Pour in the broth and the small  sesame oil mixture and stir. 
• Simmer for 30 minutes.
• Strain the broth and discard the veggies.
• Return the broth to the pot over medium high heat.
• Carefully drop teaspoon sized balls of the meat mixture into the broth and cook for 15 minutes, covered.
• Add the bok choy and simmer for 2 minutes.
• cut the won ton wrappers in 4 and drop them in the bubbling broth (seperate them as you are dropping them in).
• Cook for 3 minutes.
• Serve the soup with a drop of chili oil and sprinkle with green onions and parsley.

One Pot Shawarma Chicken and Rice Bowl

1. Preheat the oven to 400.
2. On a parchment lined baking sheet, arrange the chicken so that it's not crowded.
3. Roast for 15 minutes, turn over and roast another 10 minutes but cooked through.
4. Slice the chicken
5. Heat the rice.
6. Layer rice, chicken, some of the salad and dollops of hummus.

 Tomato Mozerella Flatbread Pizza

1. Spread the seasoned oil over the flatbreads.
2. Slice the tomatoes in half and arrange over the flatbreads, 
3. Place the fresh mozerella over top and sprinkle with basil.
4. Bake in 400 degrees oven for 10 minutes.

Chicken or Tofu Enchiladas (these can be prepared and frozen before the baking part)

1. Spread half of the enchilada (red) sauce over the bottom of a deep baking dish with sides and spread it around the bottom of the pan (pick a pan size for the amount of servings).
2. Preheat oven to 400.
3. Heat a non stick skillet over medium high heat and add 1-2 tablespoons olive oil. Cook the chicken till lightly browned on all sides.
4. Add the cream cheese, spinach and corn and with the lid on, cook for 4 minutes.
5. Add half of the shredded cheese and salt and pepper to taste. Set aside.
6. Take 1 tortilla and fill with 1/2 cup or a little more of the filling. Roll up and place seam side down into the aluminum dish (that has some enchilada sauce in it).
   Top with the remaining sauce  (being careful not to put any on the edges of the enchiladas..so only the centre). Top with the cheese and bake in oven for 20 minutes or until cheese is bubbly.

    

    

   Ground Beef Protein Bowl

   1. In a pan over medium high heat, add some oil to a pan.
   2. Add the beef and spices and cook until crumbly.
   3. Transfer the potatoes to a baking sheet and roast in the oven at 400 for 15 minutes or until potatoes are soft and browned on the edges.
   4. layer up the beef, potatoes, cottage cheese  and diced avocado.
   5. Heat the honey and drizzle over the bowl.

Smashed dumpling tacos

Spread the seasoned meat ball over each tortilla

1. Heat a nonstick pan over medium high heat
2. start cooking the side without meat and let it crisp  a little 
3. flip it over and cook the meat side for 3-4 minutes and flip over again for about 1 minute . 
4. top with slaw and sauce and fold into a taco 

Butternut Squash Pasta with Bacon and Parm

1. Place the butternut squash on a parchment lined baking sheet and roast in the oven at 400 for 15 minutes.
2. Add the onion and bacon to the baking sheet and cook for 15 minutes or until the bacon is cooked and the onions are brown around the edges.
3. Boil the pasta and reserve some of the water and drain.
4. Transfer the squash mixture to a large bowl and add the pasta and stir.
5. Add the parm cheese and some of the water mixing well to incorporate the cheese.Top with the  parsley/chive herbs.
   • Better than takeout Drunken Noodles

   Start by cooking your noodles.

   For the noodles: Bring a large pot of water to boil, add noodles and stir to separate. Cook for 1.5-2 minutes or until tender. Drain and toss with a little oil (of choice) to prevent them from sticking.

   1. In a large wok or non stick skillet over high heat, add some oil and add the  chicken .Season with salt and pepper. Stir fry until the it is is golden on all sides, 
   2. Add the veggies to the skillet and cook for 3 minutes. 
   3. Add the sauce and the noodles and stir, stir stir, stir, to combine. 
   4. Serve immediately or the noodles will soak up all the sauce as it stands.  

    

 Chicken Cordon Bleu Meatballs

1. In a non stick skillet over medium high heat, drizzle some oil. Cook the meatballs on all sides (about 15 minutes) being careful not to burn them
2. Cook the noodles in salted water and drain.
3. Pout some oil or butter in the noodles and stir. 
4. Pour the sauce over the meatballs and cook for 15 more minutes.
5. Top with the cheese and parsley and serve over the noodles.

   Salmon Patties 

   In a non stick pan coated with a little oil over medium high heat , cook the patties on each side for 4 minutes or lightly golden . 
   
   

   Serve with a dollop of dip over top

1. Cook the chicken in a skillet.
2. Heat the pitas in a dry skillet on both sides.
3. Spread the baba ganouche on the pita.
4. Top the chicken with the salad.

1. Shrimp tacos
2. Cook the shrimp either on the BBQ or in a skillet for 2-3 minutes per side (as long as they are pink throughout). 
3. Heat the tortilla in a dry pan for 30 seconds per side or as long as they need to be pliable and soft. 
4. top with some salsa and some sour cream.