Category Archives: Dinner

Chicken Pop

No matter what your making it will always taste better if it looks better. Any simple recipe can be taken up a step if you make it eye appealing. This recipe is a play of my famous chicken wing but done in a whole new way.

Ingredients:

20 Chicken wings separated keep only the drumstick half
2 Tbs Olive Oil
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 tsp Salt
2 tsp Pepper
2 Tbs Paprika

Start by taking each chicken wing drum stick in one hand and a sharp pairing knife in the other. Gently slice the small tendon either side on the bone on the long skinny side. Then using the knife scrape the meat up towards the fatter end on the bone. Your trying to create something of a broccoli shape. Repeat this with each wing and then place in a bowl. Toss with olive oil and coat each wing well. Next, add all the seasoning and gently toss everything together coating everything in all the seasoning. Place each wing on an oiled and foiled baking sheet. Bake at 350 degrees for 40 minutes then flip each wing over and cook an additional 30 minutes or until golden brown. Serve hot and have fun plating the wings with different sauces and styles. Enjoy!

Check out a clip of me making this recipe in the video section of my blog.

20130623-143934.jpg

Balsamic Chicken

I am always looking for new fun ways to make a quick week night chicken. This is a great spring Italian recipe that you will want to make over and over again!

Ingredients:

1 Pound Chicken Breast Cut into 4 Pieces

1/3 Balsamic Vinegar

2 Tomatoes

1/2 Cut Cut Fresh Basil

1 Tbs Olive Oil

2 tsp salt (separated)

1 tsp pepper

1 tsp garlic powder

Start by pounding each piece of chicken with a mallet to help flatten. Dust chicken with pepper, garlic powder and half the salt in a large bowl. Pour balsamic over chicken and allow chicken to marinade for 2-4 hours in fridge. Once chicken is ready, place each piece on a hot oiled pan. Cooking each side for a few minutes until brown. While chicken is cooking dice tomatoes and in a bowl combine with basil, olive oil and remaining salt. Its important to do this last because tomatoes will start to break down as soon as they are cut and salted. When your ready to serve place each piece of chicken on a plate of top with the tomato salad.

20130620-225934.jpg

Tomato Salad

Tomatoes in season time to create a salad. Nice light salad in a bread bowl with impress any group.

Ingredients:
2 Tomatoes ( Seeded chopped)
1/2 cup Basil Chopped
1 Tbs Parmesan cheese
1 Tbs Olive Oil
1/2 tsb Salt
1/2 Pepper

Start by placing chopped tomatoes, oil, parmesan cheese, basil, salt, peppers in a bowl and mix. Now slice gluten-free roll in half and remove a little bit of the inside, spray or spread olive oil around outside and toast for a fee minutes. Remove from oven and fill with tomato salad. Serve as is.

20130825-083746.jpg

Pineapple Pork

One of Jays favorite foods is BBQ pork and I wanted to replicate it in a fun way for the bakery. This recipe is supper easy and would be great in taco’s or on sliders.

Ingredients:

2 Pounds Pork Tenderloin
1 Bottle BBQ Sauce
1 Can Diced Pineapple (separate juice from pineapple)
1 tsp Salt
1 tsp Pepper
1 tsp Onion

Start by coating pork with salt, pepper and onion. In a bowl mix BBQ sauce with pineapple chunks and about half the juice. Put both the pork and sauce in a slow cook and look on low for 8 hours. Then remove lid and pull meat apart with forks. Allow sauce to thicken by continuing to cook on high with out the lid for about 30 mintues.

20130618-200626.jpg

Italian Market Quinoa Salad

I love getting together with friends and creating a new recipe that I know everyone will love. I use quinoa for a lot of what I do but this recipe combined a lot of my favorites in one great dish. I am alittle spoiled with the italian market one block away. I have access to some ingredients that are very special.

Keep in mind I made this recipe to feed a crowd so feel free to change the amount if need to.

Ingredients:
1 1/2 Cups Raw Quinoa
3 Cups Water
1 Large Bunch Basil Chopped Fine
2 Bell Peppers Chopped
1/2 Pound Fresh Mozzarella
1 tsp Salt
1 Tbs Agave
1/4 Pound Sun dried Tomato in Oil

Start by toasting raw quinoa in a hot pan. After a few minutes add water and salt. Bring to a boil and allow Quinoa to cook. While cooking chop mozzarella, basil and pepper. Separate tomatoes from oil, chop and add to other chopped ingredients. Save remaining oil to dress salad at the end. Once quinoa is done allow it cool while fluffing with a spoon occasionally. Once cool add quinoa to the mix of other ingredients, add agave and start adding oil from tomatoes one Tbsp at a time until everything is evenly coated. Mix well and enjoy!

20130429-085033.jpg

20130429-085044.jpg

Cucumber Salad

A simple and refreshing salad for a hot day.

Ingredients-

1 Large Seedless Cucumber Chopped
1 Container of Cherry Tomatoes Quartered
1 Lemon
1 Tbs Apple Cider Vinegar
1/2 tsp Salt
1/2 tsp Pepper
1 Tbs Olive Oil
1 Tbs Agave or Honey

Start by place lemon juice, salt, pepper, oil and vinegar in a bowl. Whisk together well. Then in a big bowl combine cucumbers and tomatoes. Slowly add dressing and mix together gently. Let it sit in fridge for at least an hour serve cold.

20130602-183452.jpg

Carrot Salad

I get asked to make this one for a lot and it is a great, easy recipe. I am always into anything that I know would get kids to eat a veggie and just makes eating a salad something different.

Ingredients:

4 Carrots Grated

¼ Cup Greek Yogurt

1/3 Cup White Raisins

1/2Cup Shredded Red Cabbage* optional for color

1 tsp Salt

2 tsp Honey* Optional

½ Tsp Cinnamon

Mix the grated carrot with everything and allow it to chill in the fridge for an hour. The raisins will soak up the yogurt as it chills. Serve as a side or add some grilled chicken for a fun summer salad, enjoy.

20130522-084135.jpg

Salsa Chicken and Rice

I am always looking for recipes that take little prep and are a good use of anything extra laying around. I always have rice and salsa sitting around so this recipe created its self.

Ingredients:
3 Cups Rice Cooker
2 Chicken Breast Cut Into Large Chunks
1 Cup Salsa
1/2 Tbs Pepper
1 tsp Salt
1/2 Cup Chopped Cilantro
1/2 Cup Grated Cheese Optional

Start by seasoning chicken with salt and pepper. Next pour in salsa, rice and cilantro. Mix all together making sure separate any clumps if rice. Pour mixture into a sprayed casserole dish. Sprinkle cheese on too and bake at 350 degrees. Cover for the first thirty minutes and uncover or the final 15. Total cooking time should be 45 minutes. Enjoy!

20130715-075216.jpg

Italian Tuna Salad

Tune salad does not need to be boring. Tuna can be spiced so many ways and never get old. It is one of those easy proteins that I considered a blank slate.

Ingredients:
1 Can Tuna
2 Celery Stalks Chopped
2 Tbs Pesto ( try my nut free version)
1 Tbs Mayo
1/2 Tbs Mustard
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 Cup Crush Green Olives Optional

Start by draining tune and breaking up in large bowl. Add garlic, onion, celery and mix well. Now add pesto, mustard and continue to mix. Now add mayo, adjust amount of mayo depending on the consistency to are looking for. Lastly add olives if you choose.

20130509-071328.jpg

Tropical Pasta Salad

Pasta salad in the gluten free world can be a challenge. You need to be able to give the salad flavor with out weighing it down with all the dressing. This recipe is filled with summer flavor.

Ingredients:

2 Cups Gluten Free Pasta Twist
1 Cup Cherry Tomatoes
1 Mango Diced
1/2 Cup Cilantro
Juice of 1 lemon
1/2 tsp Salt
1/2 Pepper
1 tsp Oregano
2 Tbs Olive Oil
1/2 Sugar

Cook pasta making sure you do over cook it. You want the pasta to be firm and not loss any shape. While pasta cooks, whisk together olive oil, lemon juice, salt, pepper, sugar and oregano.
When pasta is done run under cool water and drain well. Place the cooled pasta in a large bowl and add tomatoes sliced in half, cilantro and mango. Toss is all together and then add dressing before serving. Enjoy!

20130507-143449.jpg