Summer Shrimp Ceviche with Mango & Peach Salsa

You will need:

1 lb. Raw Large Shrimp
3-4 Ripe Mangoes
3 Ripe Avocados
4-5 Ripe Peaches
1 Med-Large Purple Onion
2 Bunches Fresh Cilantro
1/4 Cup Fresh Lemon Juice
1 Tbsp. Lemon Grass
Orange Juice
Olive Oil
2 Cloves Garlic
1 Tbsp. Fresh Oregano
Salt/Pepper

Prepare Salsa:

Peel skin from Mangos and Peaches and dice up into 1/2" cubes and put into a large glass bowl. Dice up onion into small pieces and toss into salsa mixture. Add 1 Tbsp. lemon juice, toss lightly and set aside.

Prepare avocado and dice into bite sized pieces and immediately toss into salsa mixture - folding gently with a rubber spatula (this will coat the avocado with the citric acid from the lemon to prevent browning).

Roughly chop cilantro leaves and place into blender. Spoon a couple tablespoons of fresh cilantro and gently fold into salsa mixture - place bowl, covered with plastic wrap, in fridge.

Add 2 cloves minced garlic to chopped cilantro (in blender), add oregano, lemon grass (I use Garden Gourmet in the squeeze tube) and pulse until combined. slowly add orange juice (few tablespoons) with blender on and then add olive oil (just enough until it's a thick liquid mixture) and add salt/pepper to taste.

For the Shrimp: Peel the shrimp (and de-vein if needed) - place shrimp flat down on cutting surface and cut shrimp in half length-wise (you should have to pieces of shrimp the same size). Bring a pot of water to a boil and add sea salt (yes, make it salty!). Immediately add shrimp for about 30 seconds and then place immediately into ice water (to stop them from cooking any further). Once chilled, remove shrimp and place in bowl and add lemon juice; toss lightly and place into fridge (covered with plastic wrap) for about a 1/2 hour. Drain shrimp and place into sealed plastic bag.

To prepare: Spoon out salsa mixture into bowl. Add pieces of shrimp on top and drizzle with desired amount of cilantro sauce!

Bon Appetite!

Sauteed Asparagus and Roasted Tomatoes with Bow Tie Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You will need:

2 Pints of Cherry Tomatoes
2 bunches of Asparagus
1 lb (box) of Bow Tie Pasta (or your favorite)
Italian Seasoned Breadcrumbs
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Rosemary
3 Cloves of Chopped  Garlic
Grated (or Shredded) Parmesan Cheese
Olive Oil
2 Tbsps. Unsalted Butter
Salt & Pepper (to taste)

Preparation:

Prepare Pasta ahead of time: Boil pasta according to directions (al-dente is preferred). Add salt to water prior to full boil. Drain and add 2 tablespoons of olive oil and and unsalted butter. Gently stir and set aside.

Finely chop garlic and set aside. Chop asparagus into "tip" sizes (see photo) and set aside. Chop thyme and rosemary and set aside.

Take a cookie sheet and line it with aluminum foil. Slice cherry tomatoes (length-wise) with a sharp knife (filet knife can be used) and place cut side up on foil. Sprinkle salt and pepper on the cut tomatoes. Sprinkle herbs on top, then the garlic. Generously coat all the tomatoes with italian breadcrumbs and place in a 350 degree oven for approximately 12-15 minutes (or 8-10 minutes on low broil). While the tomatoes are cooking, saute the asparagus.

Place a few tablespoons of olive oil in a pan (I use cast iron) and turn on medium-high heat. Once heated, add the asparagus tips and season with salt and pepper. Continue stirring asparagus (with a wooden spoon) for approximately 5-7 minutes and remove from heat.

Remove tomatoes from oven.

Putting it all together:

Scoop out desired amount of pasta into dish. With a spatula, scoop up the tomatoes and slide onto the pasta. Take the asparagus and place on top of that. Sprinkle with shredded (or grated) parmesan cheese and top off with a little more salt and pepper.

Bon Appetite!

Vanilla Granola

3 Cups Old Fashioned Oats (not instant)
2 Cups Rice Krispies
1/4 Cup Pure Maple Syrup
1/4 Cup Vegetable Oil
1/4 Packed Light Brown Sugar
4 Tsp. Pure Vanilla Extract
Pinch Salt


Combine Oats and Rice Krispies in a large bowl. In smaller bowl, combine maple syrup, brown sugar, oil and extract with a whisk. Pour over oat mixture and gently fold with rubber spatula until thoroughly coated. Press down into an air-bake cookie sheet or jelly roll pan (I use a piece of wax paper and press down with the palm of my hand) and bake at 300 degrees for 40 minutes. Allow to cool before breaking apart. Store in air tight container.

Variations: You can coconut, nuts or dried fruit if desired. This recipe is an all-around good one for yogurt toppers or just to snack on! The added rice krispies really give this an added crunch!

Bon Appetite!

Maple Mousse Pie

This mousse pie is made with Grade A Dark Amber pure maple syrup, topped with Caramal Maple Syrup on a chopped pecan graham cracker crust.

Pecan Graham Cracker Crust:

1/2 Cup Finely Chopped Pecans
1/2 Cup Crushed Nilla Wafers
1 Cup Graham Cracker Crumbs
1/4 Cup Packed Light Brown Sugar
5 Tbsps. Salted Butter

Blend pecans and crumbs together in a bowl. Melt butter and pour over mixture. Combine with fork until butter is incorporated and press into a 10" round springform pan. Bake at 350 degrees for 8-10 minutes. Remove from oven and allow to cool.

Mousse:

1 Cup Pure Maple Syrup
4 Large Egg Yolks
1 Packet of unflavored gelatin
1-1/2 Cups of Whipping Cream

Bring maple syrup to a light boil and remove from heat.

In a large bowl, whisk egg yolks and pour a little of warmed maple syrup into egg mixture (to temper). Then slowly add (with whisk) egg mixture into maple syrup.

Next, measure 1/4 cup of whipping cream in a small bowl and sprinkle gelatin on top - let rest for 5 minutes. Heat this mixture in the microwave for about 30 seconds and stir until all gelatin is dissolved. Whisk into syrup mixture and set aside for approximately 1 hour (stirring occasionally) until it sets and has the consistency of a raw egg.

Whip the remaining whipping cream and fold in syrup mixture just until blended and pout into spring form pan. Place into freezer (NOT the fridge) for at last 1-2 hours before cutting. The fluffiness of this mousse is the best consistency when frozen and provides a very creamy texture to this pie!

Caramel Maple Syrup:
1/4 Cup unwrapped caramels
1/2 Cup Maple Syrup
1 Tsp. Vanilla

Place unwrapped caramels and syrup into bowl and microwave for 30 seconds and whisk. Repeat this step until the caramels are completed melted. Allow to COMPLETELY cool. Use a spoon to drizzle on top of Mousse and sprinkle with chopped pecans.

Bon Appetite!

Rotisserie Chicken w/Orzo

If you're looking for a new idea on rotisserie chicken, I've come up with a nice dish with either a store-purchased rotisserie chicken or make your own!






1 2-2.5 lb Rotisserie Chicken (I use honey glazed store bought, but you can use Bourbon too or make your own).
2 Cups cooked Orzo
1 Bunch Fresh Parsley
1/2 Tsp. Onion Powder
1/2 Tsp. Garlic Powder
1 Tsp. Oregano
1/2 Tsp. Celery Seed
1 Cup Chicken Stock
Fresh cracked pepper (to taste)

Directions:

Cook orzo according to directions, drain, add 2 tablespoons of olive oil, gently toss and set aside.

Peel skin from chicken and set aside. Cut chicken into bite-sized strips (or chunks) and place in a bowl. Then cut up skin into very small pieces with a chef's knife and place in small bowl.

Heat up large skillet on medium heat and add 2 tablespoons of olive oil. Add chicken pieces and saute for a couple minutes stirring occasionally.  Add a couple more tablespoons of olive oil if needed. Add onion powder, garlic powder, celery seed and pepper. Saute for another minute or so and then add the chicken stock. Add the orzo and mix together with chicken. Add the cut up chicken skin (this adds NICE flavor to this dish!) Cook a few more minutes and then add the fresh parsley (about a cup).

Remove from heat and add 2 tablespoons of butter on top and gently stir into mixture.


If you want some texture, add in cashews or pine nuts 2 minutes before removing from heat.
Bon Appetite!