Tuesday, November 3, 2015

Chipotle Turkey Burger Melt

Yield 3-4 Burgers

Turkey Burger

Ground Turkey: 12 oz
Chiptole Peppers in Adobe: 2 peieces
Red Pepper, chopped fine: 1 each
Egg White: 1 large
Pecans, ground: 1 /4 cup
Onion: 1/4 cup
Garlic: 2 cloves
Water: 2 oz
Corriander: 1/4 teaspoon
Kosher Salt: 1 teaspoon
Fresh Ground Pepper: 1/4 teaspoon

1. Place onions, adobo peppers & 2 ounces of water in a food processor and purée until smooth.  

2.  Place in a bowl and add the rest of the ingredients.  Gently mix until fully incorporated and allow to rest for 30 minutes. 

3.  Form into patties, 4 or 5 depending on how large you want them. 

Pickles Vegetables

Carrot, peeled, thin sliced lengthwise: 2 each
Cucumber, peeled, thin sliced lenghtwise: 1 each
Shallots, sliced thin: 1 each
Fresh Thyme: 1 sprig
Kosher Salt: pinch
Fresh Ground Pepper: pinch
Apple Cider Vinegar: 1/2 cup
Sweet Tea: 1 cup

1.  Place all the ingredients in a sauce pan, except the cucumbers. Bring to a boil and then reduce to a simmer. When the carrots are almost fork tender add the cucumbers and allow to simmer until the entire cucumber has changed color and the carrots are finished. Remove the carrots and cucumber and reserve for your sandwich. 

To Assemble Melts

Wheat Bread: 8-10 slices
Coconut Oil: 2 Tbl
Provolone Cheese: as needed
Avocado: 4 slices for each sandwich
Pickled Vegetables: see recipe

1.  In a lightly oiled skillet, preferably non stick, sear turkey burgers on each side over medium high heat. About 3-4 minutes on each side until internal temperature reaches 165. Set aside. 

2.  Wipe skillet clean and add a little more oil and grill each slice of bread and add cheese. When the bread is grilled to your desired color and cheese is melted remove from heat and assemble sandwiches with burgers, pickled carrots and cucumbers & avocado. Close the sandwich and finish up the rest of the sandwiches. 

Friday, October 23, 2015

Grecian Omelette

Yields: 1 omelette
Eggs, large: 2
Olive Oil: 1 Tablespoon 
All Purpose Seasoning: 1/8 teaspoon 
Cucumber Sauce: 1/4 cup

Feta Cheese, crumbled: 1/8 cup
Sundried Tomato, chopped fine: 1 Tablespoon
Italian Seasoning: pinch

1. Mix feta, sundried tomato and Italian seasoning together. 

2. In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat Meanwhile in a bowl mix together the 2 eggs, seasoned feta cheese, tomato, spinach and all purpose seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil is hot, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg. Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette and allow to cook another minute, fold over and cook on both sides until desired doneness is achieved. 

3.  Plate and spread cucumber sauce over omelette and enjoy. 

Monday, October 19, 2015

Low Fat Greek Yogurt Cakes

This is one of the delicious recipes that I created for our restaurant menu.  Made with Greek yogurt and egg whites you can forget about the guilt and enjoy this low fat option right at home.

Yields: 5 - 4" cakes

Nonfat Greek Yogurt Container: 1 - 5.3 oz container
  (use blueberry yogurt)
Egg Whites: 2
All Purpose Flour: 1/2 cup
Baking Soda: 1 teaspoon
Baking Powder: 1/4 teaspoon
Salt: pinch
Blueberries, fresh: as needed

1.  Whisk together the yogurt and egg whites.

2.  Add your dry ingredients and whisk together until fully combined.

3.  Allow mixture to sit for about 20 minutes and whisk again.  Batter may be thicker than your regular pancake mix

4.  Heat a griddle over medium high heat and spray with non stick spray.  Using a 1/4 cup measure scoop and pour cakes onto hot griddle, do not crowd the pan, only cook what comfortably fits on your griddle.  Spread cakes out a little but so they are 4 - 5 inches wide.  Fill cakes with desired amount of blueberries.

5.  Allow to cook for 2 - 3 minutes until golden brown and carefully flip over and allow to cook for another 2 - 3 minutes, until pancake is no longer wet in the middle.

6.  Keep finished cake warm and repeat for the rest of the batter.

7.  Serve with a reduced calorie pancake syrup if desired.

Chicken Fajita Omelette

Chicken Fajita Omelette
Recipe makes 1 omelette

Eggs, large- 2
Onions, chopped small- 1- 1/4” slice
Green Peppers, chopped small- 1/2 each
Grilled Chicken Breast, chopped small- 1/8 cup
Pepper jack Cheese- 2 slices
Taco/Cajun Seasoning- 1/4 teaspoon
Olive Oil- 2-3 Tablespoon
Salsa- as desired
Sour Cream- as desired

1.  In a non stick pan, grill a chicken breast with 1 tablespoon oil, a little salt, pepper and oregano until the breast in no longer pink.  Place on a cutting board and chop into small pieces.

2.  In the same pan (add a little more oil if needed) cook the onions and peppers until soft with a sprinkle of salt & pepper.

3.  In a small non stick pan (6-8 inches), heat 1 tablespoon oil, over a medium high heat  Meanwhile in a bowl mix together the 2 eggs, chopped chicken, chopped/cooked vegetables and taco seasoning.  Be sure to use a whisk and really stir some air into the eggs.  You should see little bubbles forming.  Making sure the oil first, pour your egg mixture into the pan and allow to spread to the sides.  Without touching it allow to cook for about 30 seconds to 1 minute.  Slowly run a rubber spatula against the edges of the pan to loosen the egg from the sides, being careful not to rip the egg.  Once the egg is completely cooked on the bottom carefully stick the rubber spatula under and flip over the omelette.  Once the Omelette is flipped, place your cheese on the one side and allow to cook another minute or 2 depending the doneness you desire.

4.  Fold the omelette in half and remove from the pan onto the plate.  Serve with salsa and sour cream. 

Monday, August 17, 2015

Apple Honey Chicken

Apple Cider Vinegar- 3/4 cup
Mustard, use your favorite- 1 Tablespoon
  I prefer a spicy mustard 
Garlic, minced- 2 teaspoons
Kosher Salt- 1 Tablespoon
Black Pepper- 1/4 teaspoon 
Olive Oil- 1 Tablespoon 
Honey- 1/4 cup 


Thin Sliced Chicken Breast- 1 lb 
Butter- 2 tablespoon 
Olive Oil- 2 tablespoons 

1.  Combine all the ingredients for the marinade in a bowl large enough to fit the chicken also. Whisk together and add the thin slices chicken and allow to marinate for 30 minutes to 1 hour. 

2.  In a non-stick frying pan heat 2 tablespoons oil and carefully place chicken (reserving marinade to the side) in hot oil and cook 2-3 minutes on each side until no longer pink in the center.  Be careful not to crowd the pan. Once chicken is done place on a plate and cook the reminder chicken if any. 

3.  Once all the chicken is cooked, over medium high heat add the marinade to deglaze the pan and with a rubber spatula scrap up anything stuck to the pan. Bring to a boil then turn down the heat to medium and cook for about 2-3 minutes, until it reduces and thickens up a bit then add the butter. Stir the butter and cook until melted. Pour sauce over the chicken and enjoy. 

Saturday, May 30, 2015

Mocha Oatmeal Muffins

This muffin is one of my favorites.  I hope you give it a try at home and enjoy it as much as I do.  

Yields: 12 muffins

Mocha Oatmeal Muffin Pictured in Front
All Purpose Flour:  1 1/2 cup
Cocoa Powder: 1/3 cup
Light Brown Sugar, packed: 1 cup
Baking Soda: 1 teaspoon
Baking Powder: 1/2 teaspoon
Kosher Salt: 1 1/4 teaspoon
Cinnamon: 1/2 teaspoon
Quick Cooking Oats,: 1 1/4 cup
   plus extra for sprinkling
Eggs, lg: 4 each
Unsalted Butter, room temperature: 1 1/2 sticks
Buttermilk: 1 cup
Coffee, room temp: 1/2 cup
Pure Vanilla Extract: 1 teaspoon
Chocolate Chips: 1 cup
Pecans, chopped: 1 cup

1.  Pre-Heat oven to 350 degrees.  Line a muffin pan with standard size baking cups.

2.  In a electric mixer or with a hand held, cream butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.

3.  Add eggs one at a time, while mixing on speed one until incorporated.

4.  Mix all dry in stages, mixing on speed one until incorporated, minus the chocolate chips and pecans.

5.  Add coffee, buttermilk & vanilla on speed one and mix until incorporated.

6.  Fold in chocolate chips and pecans by hand.

7.  Fill the baking cups 3/4 to the top with the batter & garnish with oats before placing in oven.

8.  Bake for 30-40 minutes, until a tooth pick inserted in the middle comes out clean. 

Wednesday, May 20, 2015

Pico De Gallo

Tomatos, chopped: 2 medium 
Jalapeño, chopped fine: 1/2 - 1 each
Green Pepper, chopped: 1 ea (medium)
Fresh Garlic, minced: 1 teaspoon
Red Onions, chopped fine: 1/8 cup
Cilantro, minced: 1/4 bunch 
Red Wine Vinegar: 1/8 cup 
Tomato Juice: 1/3 cup
Salt n Pepper: to taste
Sugar: 1 Tablespoon
Garlic Salt: 1/4 teaspoon

1.  Prepare all vegetables as stated & mix in a bowl.  
2.  Add vinegar & tomato juice and stir.
3.  Add garlic salt, sugar and adjust with desired salt and pepper.
4.  Allow flavors to come together for about an hour before serving.
5.  Store in an air tight container in refrigerator.  

Sunday, April 19, 2015

Cajun Chicken Skillet

Recipe makes 1 serving

Chicken Breast, partially cooked, diced: 4 oz
Cajun Seasoning: 1/2 teaspoon
Onions, chopped: 1- 1/4" thick slice
Sun-Dried Tomato, chopped: 2 Tablespoons
Jalepenos, chopped fine: 1/2 ea
Eggs: 2 Large
Salsa: 1 Tablespoons
Sour Cream: 1 Tablespoon
Shredded Mozzarella: 1/4 cup
Olive Oil: 1 Tablespoon

Home Fries
Idaho Potato, cooked, peeled & sliced: 1 ea
Bread Crumbs: 1/4 cup
Paprika: 1 t
All Purpose Seasoning: 1/4 t
Raw Onion, chopped: 1 T
Olive Oil: 1 T

1.  Home Fries:  In a small frying pan, over medium high heat, heat the olive oil and add the potato, bread crumbs, onions & seasoning and cook until the home fries start to crisp.

2.  When the home fries are starting to crisp turn down the heat a little and in another frying pan, over medium high heat, heat 1 Tablespoon of oil and add the cajun seasoning, onions, jalepenoes & sun-dried tomatoes.  Cook for about 1 minute then add the chicken.  Cook another 2 minutes until chicken is cooked all the way through.  Scramble the eggs in a separate bowl and add to the pan.  Stir the scramble until the eggs are cooked almost all the way through then add the mozzarella cheese and allow to melt.

3.  For Plating:  Once your home fires are crispy place on the center of a plate and add your scramble over it.  Then top with a dollop of sour cream and salsa.

Chipotle Chicken Panini

Recipe Makes 1 Sandwich

Grilled Chicken Breast, cooked, sliced thin: 4 oz
     season chicken with salt and pepper before cooking
Shredded Cheddar Jack Cheese: 1/4 cup
Chipotle Sauce: 1-2 Tablespoons
Baguette: 6" - 1 ea
Tomato: 2 slices
Bacon: 2 slices

1.  Prepare your grilled chicken, cook through and slice at a bias, set aside.

2.  Slice your baguette in half and place inside down on a slightly oiled pan.  Allow to toast for 1-2 minutes, then flip over and sprinkle cheese on both sides.  Spread chipotle sauce evenly on both sides over the cheese.  Place 2 slices tomato, 2 slices cooked bacon and grilled chicken on the bottom piece of baguette.  Close sandwich and press down with a cooking weight or another frying pan.  Allow to cook for 1 minute then flip entire sandwich over and press down again and cook for another 1-2 minutes, until cheese is melted and desired crunchiness is achieved.

3.  Serve with your favorite potato chips, fries or onion rings.

Notes: A spicy ranch dressing can be substituted for the chipotle sauce.  Substitute any french, Italian or club roll for the baguette.

Thursday, April 16, 2015

Slow-Roasted Coca Cola Pork Tenderloin

Yields: 2-3 people

Spice Rub

Brown Sugar: 4 Tablespoons
Paprika: 1 Tablespoon
Onion Powder: 1 teaspoon 
Garlic Powder: 1 teaspoon 
Tummeric: 1/2 teaspoon 
Mustard Powder: 1/2 teaspoon 
White Pepper: 1/2 teaspoon 
Salt, Kosher: 1 teaspoon

1.  Mix all spices in a bowl and spread out onto a plate.

Coke Marinade

Coca Cola: 1/2 can 
Stone Ground Mustard: 1
Garlic, minced: 1 teaspoon 
Ketchup: 1/4 cup 

1.  Whisk all ingredients into a bowl and set aside.

Pork Tenderloin: 1 lb
Olive Oil: 2 Tablespoon

1.  Pre-heat the oven to 250 degrees.

2.  Place pork tenderloin onto the plate you have placed the spices on and rub spices onto pork until completely covered.

3.  In a appropriate sized frying pan, heat the oil and sear on both sides, until the sugar caramelizes a bit.

4.  Place pork loin in an oven safe pan, pour marinade over the pork and cover the pan with foil.  Place in the oven for approximately 50-70 minutes (check at 30-40 minute mark) until the pork reaches an internal temperature of 135 degrees.  Allow the pork to rest for 5 minutes and then place on a cutting board and thinly slice at a bias.  Place on plate and pour 2 tablespoons of the juice over the pork.

*A thinker and or larger cut of meat may take longer in the oven.  It is important to take an internal temperature of the middle of the pork loin.

*If you are using a larger portion of meat, you may need to make double the spice rub and or double the marinade.

**If you want to cook the pork at 350 degrees the pork will take a lot less time, approximately 30-40 minutes.

Monday, March 23, 2015

Chipotle Honey Chicken Crispers

Serves 4

Chicken Tenderloins: 12 pieces
Canola Oil: 6 to 8 cups 

Egg: 1 
Milk: 1/2 cup
Chicken Broth: 1/2 cup
Salt: 1 1/4 teaspoons 
Pepper: 1/4 teaspoon
Garlic Powder: 1/4 teaspoon
All Purpose Flour: 3/4 cup
Baking Powder: 1/2 teaspoon

All Purpose Flour: 1 1/2 cup
Salt: 1 teaspoon
Paprika: 1 teaspoon
Black Pepper: 1/2 teaspoon
Garlic Powder: 1/2 teaspoon 

Honey Chipotle Sauce
Honey: 2/3 cup
Water: 1/4 cup
Ketchup: 1/4 cup
Apple Cider Vinegar: 1 Tablespoon
Chipotle Chili Powder: 1-2 teaspoon
Salt: 1/2 teaspoon 
Hot Sauce: 1/2 teaspoon 
Garlic, minced: 1/2 teaspoon 
Sugar: 1 teaspoon
Dijon Mustard: 2 teaspoon

1.  In a small saucepan combine honey, water, ketchup, vinegar, chili powder, salt, mustard, garlic and hot sauce. Bring to a simmer and cook for 3 minutes, stirring requently. Remove from heat. 

2.  To make batter, in a medium bowl whisk together egg, milk, chicken broth, salt, pepper and garlic powder. Whisk in flour. 

3. Combine all ingredients for breaking in a bowl and mix well. 

4. Heat oil in a Dutch oven to 350 degrees. Dip chicken in batter and then roll to coat in breading. 

5. Fry 4 at a time, frying until golden brown and cooked through, about 4 minutes. 

6. Place cooked chicken tenderloins in a large bowl and toss with honey chipotle sauce. 

Saturday, March 21, 2015

Feta Avocado Toast

Yeilds: 2 toasts 

Avocado, ripe: 1 ea
Wheat Bread: 2 slices
Feta Cheese: 4 Tablespoons
Italian Seasoning: 1/4teaspoon
Tomato, chopped: 1 thin slice 
Salt: to taste 
Pepper: to taste 
Hot Sauce: to taste (optional)

1.  Toast wheat toast to desired color. 

2. Meanwhile, mix the Italian seasoning and feta cheese. 

3. In another small bowl mash the avocado with a little salt and pepper and spread on the toast. Top with crumbled feta, chopped tomato and drizzle with hot sauce if desired.  

Friday, February 13, 2015

Sausage & Egg Quesadilla

Yields: 1 quesadilla 

Tortilla: 1-10 in 
Shredded Ched/Jack Cheese: 1/4 cup
Onions, chopped: 2 Tablespoon
Green Peppers, chopped: 2 Tablespoon
Tomatoes, chopped: 2 Tablespoon
Precooked Sausage Patties, chopped (2oz):1-2 ea
   If you prefer... Use chopped cooked
   Bacon 3-4 strips 
Eggs: 2-3 ea
Salsa: as needed
Guacamole: as needed 
Sour Cream: as needed 
All Purpose Seasoning Salt: to taste

1. In a medium size frying pan, heat up 1 tablespoon of oil.  Once the oil is hot add the sausage, peppers, onions & tomatoes and sprinkle with a little all purpose seasoning. In a separate large pan over medium high heat place tortilla with cheese spread to cover all the surface. Allow to sit and melt being careful not to burn the tortilla just crisp it. 

2.  Meanwhile, after a few minutes, when onions have some color, scramble your eggs in a bowl and pour into the pan with vegetables. Stir eggs in and allow to cook through. 

3.  Sprinkle with a little more seasoning if desired. Taste your food and decide if you want a little more seasoning salt. Place cooked eggs on the one side of your tortilla and fold tortilla over. If crispy on both sides remove and place on cutting board. Cut into 3 to 4 peices and serve with salsa, guacamole and sour cream. 


Wednesday, January 28, 2015

Creamy Mushroom Risotto with Rosemary Grilled Pork Tenderloin

Rosemary Pork Tenderloin with a Creamy Mushroom Risotto 
Serves: 4 

Pork Tenderloin:
      1 (1 1/2 to 2-pound) pork tenderloin
Olive oil:  1 TablespoonsKosher Salt:  1 teaspoon
Freshly ground pepper:  tt
Coriander, ground:  1/4 teaspoon
1 or 2 sprigs fresh rosemary leaves, 
  finely chopped, plus a few sprigs for     


1.  Rub tenderloin with oil, salt, pepper, coriander and rosemary. Cover with plastic wrap and let marinate for an hour or 2 in the refrigerator.

2.  Preheat oven to 375 degrees F.

3.  Heat a couple tablespoons of olive oil in an oven-safe pot or pan over high heat. Sear tenderloin on all sides until nicely colored all over. Transfer pan to oven and roast for 30-40 minutes or until internal temperature reaches 145 degrees F. Let rest for 5 to 10 minutes before thinly slicing on the bias. Serve with the risotto and garnish with a sprig of fresh rosemary.

Mushrooms: 2 cups
Boiling Water: 1 cup
Olive Oil:  3 Tablespoons
Shallot, minced: 1 ea
Arborio Rice: 1 cup
Chicken Stock, heated: 1 cup
Dry White Wine: 1/2 cup
Kosher Salt & Cracked Black Pepper:  to taste
Pinch Italian Seasoning
Butter: 2 Tablespoons
Pecorino Romano, grated: 1/2 cup
Fresh Parsley Leaves, chopped: 2 Tablespoons

1. Place mushrooms in a bowl and pour boiling water over them; cover and let sit 10 minutes.

2. Heat the oil in a large saucepan over medium heat. Add shallots and sweat until they start to turn translucent in color, just a couple minutes. Add rice and stir around until all the grains are covered with oil. To the rice, add the stock and wine. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly. Add the mushrooms with their liquid to the pot. Add salt, black pepper and Italian seasoning, raise heat to medium-high, and bring to a simmer. Stir well, reduce heat to low, cover, and cook for 20 minutes, stirring once more after 10 minutes. Remove from heat and stir in the butter, pecorino, and parsley. Serve with sliced tenderloin.

*Note: start risotto when pork has reached an internal temperature of 105 degrees. Risotto may be done first but just keep warm and heat back up when pork is ready.

Friday, January 16, 2015


This a great and easy appetizer. I usually serve it with toasted garlic buttered bread, but crackers work well also.

Roma Tomatoes, chopped: 3 ea
Garlic, chopped fine:  2 Tablespoons
Red Onion, chopped fine:  1/4 cup
Fresh Basil, chopped: 6 leaves
Salt: 1/4 teaspoon
Pepper: pinch
Italian Bread: 1 loaf
Garlic Butter Spread, soften:  2-4 oz

1.  Prepare all ingredients and mix together in a bowl.  Allow to marinate together for 1 to 2 hours covered in the refrigerator. 

2.  About 20 minutes prior to serving the Brushetta, pre-heat your oven to 375 degrees, slice your italian bread in 1/2 inch slices at a bias and spread with the garic butter.  Arrange on a baking sheet buttered side up and place in oven and toast until the edges are golden brown.  Remove from oven and arrange on a platter with your Brushetta.