Garlic lemon shrimp and pasta

• 
  
• 8 oz
   linguine
• 2 tablespoons
   olive oil
• 8 tablespoons
   unsalted butter, 1 stick
• 4 cloves garlic, minced
• 1 teaspoon
   red pepper flakes
• 1 ¼ lb
   large shrimp
• salt, to taste
• pepper, to taste
• 1 teaspoon
   dried oregano
• 4 cups
   baby spinach
• 2 tablespoons
   fresh parsley, chopped
• 1 tablespoon
   lemon juice

Preparation

1. In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
2. Drain and set pasta aside.
3. In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
4. Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until wilted.
6. Return cooked pasta to the pot, add remaining butter, and parsley. Stir until well mixed and the butter is melted.
7. When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.

Chicken ramen

Ingredients

• 2 chicken breasts (boneless, skin-on)*
• kosher salt and freshly-ground black pepper, to season
• 1 tbsp unsalted butter
• 2 tsp sesame or vegetable oil
• 2 tsp fresh ginger, minced
• 3 tsp fresh garlic, minced
• 3 tbsp low-sodium soy sauce
• 2 tbsp mirin
• 4 cups rich chicken stock
• 1 oz dried shitake mushrooms (or 1/2 cupfresh)
• 1–2 tsp sea salt, to taste
• 2 large eggs
• 1/2 cup scallions, sliced
• 2 (3 oz) packs dried ramen noodles

Instructions

1. Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
2. Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
3. Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
4. Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
5. Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

Chicken gnocchi soup

• Chicken breasts
• Olive oli
• Butter
• Flour
• Onion
• Garlic
• Chicken broth
• Milk
• Carrots
• Parsley
• Salt & pepper
• Gnocchi
• Spinach

Directions:

• In large dutch oven or stock pot, melt butter and olive oil together.
• Add your onions, carrots and garlic and cook until onions become translucent.
• Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
• Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
• Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
• Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.

Bacon guac grilled cheese

ingredients

• 2 slices bacon
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1/2 cup jack and cheddar cheese, shredded
• 2 tablespoons guacamole, room temperature

directions

1. Cook the bacon until crispy and set aside on paper towels to drain.
2. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up.
3. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.

Avocado green goddess dressing

INGREDIENTS

• 1 clove garlic
• 3 green onions
• 2 tsp anchovy paste OR 5 kalamata olives
• 1/4 cup apple cider vinegar
• 1 cup parsley
• 1/4 tsp sea salt
• 2 tbsp lemon juice
• 1 cup mayo or Greek yogurt 
• 1 avocado pitted
• 1 tbsp tarragon dried

INSTRUCTIONS

1. In a food processor pulse the garlic, olives, and green onions until they resemble a fine mince. 
2. Add the rest of the ingredients and pulse to combine.
3. Store in a container with a lid and allow the flavors to "meld" for 24 hrs in the fridge. 

Pesto chicken meatballs

Ingredients

• 1 lb ground chicken
• 1 shallot, minced
• 1/2 c panko breadcrumbs
• 1/4 c grated parmesan
• 1/4 c basil pesto fresh or store-bought
• 1 egg
• 1/4 tsp. salt
• 1/4 tsp. black pepper

Homemade pesto:

• 2 cups packed fresh basil (large stems removed)
• 3 Tbsp pine nuts or walnuts
• 3 large cloves garlic (peeled)
• 2 Tbsp lemon juice
• 3-4 Tbsp nutritional yeast (optional)
• 1/4 tsp sea salt (plus more to taste)
• 2-3 Tbsp extra virgin olive oil
• 3-6 Tbsp water (plus more as needed)

*blend all in food processor 

Instructions

1. Preheat oven to 400 degrees. Line a baking sheet with a silicone baking mat, set aside.
2. In medium mixing bowl, combine ground chicken, shallot, breadcrumbs, pesto, egg, salt and pepper. Using a spatula or your hands, mix until combined.
3. Roll mixture into balls about 1 1/2 inches in diameter. Place onto prepared baking sheet and lightly spray with oil.
4. Place into oven and bake for 20-25 minutes or until they reach an internal temperature of 165 degrees. Remove from the oven and serve with pasta tossed in rest of pesto.

Spicy lemon pepper tilapia

Ingredients

• 4-6 Tilapia Fillets
• 1 tbsp Lemon Juice
• 3 tbsp Butter
• 1 tsp Garlic Minced
• 1/2 tsp Red Chilli Powder
• Lemon-pepper panko 
• Salt to taste
• 1/2 tsp Black pepper 

Instructions

1. Wash the Tilapia fillets and pat them dry.
2. Arrange the fillets in a baking tray.
3. Mix lemon juice, butter, garlic, red chilli powder, salt and black pepper in a bowl.
4. Pour this mixture over the tilapia.  Top each piece of tilapia with Panko. Pat so it sticks to the fish.
5. Arrange lemon slices in between the fillets.
6. Pre heat the oven to 180 degrees C (350 Degrees F).
7. Bake the fish for 15-20 minutes.  Serve with rice or potatoes 

Tilapia in roasted red pepper sauce

Ingredients

• 1 lb tilapia fillets
• 3 tsp butter
• 1 medium onion, diced
• 2 garlic clove
• 6 oz roasted peppers, chopped 
• 6 oz roasted peppers, pureed 
• 3/4 cup heavy cream
• Cooked rice or potatoes 

Instructions

• Melt 2 tbsp. of butter in a large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through.
• Season the fish with salt and pepper, remove from the skillet and set aside. To the same pan, add the remaining 1 tbsp of butter and onion and saute for 5 minutes.
• Add garlic, chopped and pureed roasted peppers and keep cooking for another 5 minutes.
• Add heavy cream. Turn off the heat, stir, and taste if the sauce needs more salt.
• Return the dish to the pan and cover with sauce.  Serve with rice or potatoes. 

One pot mushroom chicken and rice

Ingredients

• 2 teaspoons olive oil
• 6-8 bone-in, skin on, chicken thighs
• 6-8 medium button mushrooms, sliced
• 1 medium onion, diced 
• 5-6 cloves garlic, minced
• 1 tablespoon dried parsley
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low sodium chicken broth
• 1/4 cup heavy cream (35%, whipping cream)
• 1 cup long grain white rice

Instructions

1. Preheat the oven to 350 degrees F.
2. In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
3. Season the chicken thighs with salt and pepper, and add them to the pan. Brown the chicken, about 4-5 minutes per side. The chicken won’t be cooked through.
4. Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
5. Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
6. Add the parsley, thyme, salt, and pepper and stir to combine. 
7. Add the chicken broth, cream, and rice and stir. Bring the liquid to a simmer (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
8. Place the chicken on top of the rice and put the lid on the skillet.
9. Bake for 35 minutes. Remove the lid and continue baking for another 10 minutes with the lid off, or until the rice is tender.

Bbq pork pastry puffs

INGREDIENTS:

• 1 (17.3-oz) package puff pastry, defrosted
• 3/4 pound pulled chicken (made in slow cooker)
• 3/4 cup BBQ sauce
• 1-1/4 cups shredded cheddar cheese
• 1 egg, beaten
• 1 Tbsp water

INSTRUCTIONS:

1. Preheat oven to 400ºF. Line baking sheets with parchment paper. Set aside.
2. Unfold pastry sheets. Cut each sheet into 9 squares.
3. Toss pulled chicken with BBQ sauce. Arrange pulled chicken and cheese down center of the pastry squares. 
4. Fold two opposite corners of each square over the filling and press edges to seal. Place on prepared baking sheet.
5. Combine egg and water. Brush each pastry with egg wash. 
6. Bake 15-18 minutes, until golden brown.  Serve warm or at room temperature

Salmon in coconut lime sauce

4 salmon fillets 

Salt and pepper

2 tbsp oil 

2 garlic cloves, crushed

2 tsp ginger 

1 lemongrass 

1 tbsp brown sugar

1 tsp chilli garlic paste 

1 tbsp fish sauce or soy sauce 

Lime juice , to taste

Rice or noodles 

Steamed Asian greens

Instructions

• Sprinkle both sides of salmon with salt and pepper.
• Heat 1 tbsp oil in a non stick pan or well seasoned skillet over medium high heat. Add salmon, skin side up, and sear for just 1 1/2 minutes until golden. Turn salmon and cook the other side just for 1 minute, then remove onto a plate (should still be raw inside).
• Turn heat down to medium low and allow skillet to cool.
• Heat remaining 1 tbsp oil. Add garlic, ginger and lemongrass. Cook until garlic is light golden ~ 1 minute.
• Add sugar and cook for 20 seconds until it becomes a caramel (see video). Then stir in chilli paste.
• Add coconut milk and stir, scraping the bottom of the skillet to dissolve any bits stuck on the base into the sauce.
• Stir in fish sauce, increase heat to medium. Simmer for 2 minutes.
• Place salmon into the sauce, lower heat and simmer gently for 4 minutes, or until just cooked.
• Remove salmon, stir in lime zest and juice to taste. Adjust salt to taste with fish sauce.
• Serve salmon over noodles or rice. Spoon over sauce, garnish with coriander and chili if using.