Garden Fresh Stuffed Peppers

Stuffed peppers are fun to make all the time. Get creative with it... experiment with different meats, vegetables and cheeses. And as always, have fun with it.

 

Ingredients:

- 4 large peppers, sliced down the middle, seeds and stems removed

-  1 cup ricotta cheese

- 1/2 eggplant, peeled and cubed

- 1 bell pepper, diced

- 8 garlic cloves, minced

- 1 large onion, diced

- 1 tbsp. tomato paste

- 4 cups diced tomatoes, with juice

- 3 carrots, peeled and diced

- 2 celery stalks, diced

- 1/2 cup olive oil (added in gradually)

- 3/4 cup Parmesan cheese

- 1 ball fresh buffalo mozzarella sliced

- 1 lb. ground beef, turkey, chicken, or boca crumbles

- salt

- pepper

- crushed red pepper flakes

- oregano

- fresh parsley

- fresh basil

- 1 cup brown rice (cook according to package directions)

 

To Make:

 

In a large pot, drizzle 2 tbsp of olive oil and saute the crushed red pepper flakes for 1 minutes. Then add meat, (whichever meat you desire), eggplant, celery and carrots for 5-6 minutes on medium low heat until they start getting tender. Season with salt and pepper.

 

Note: pre-season the meat with salt and pepper

 

Next, add in onion, bell pepper and garlic and another 2 tbsp of olive oil. Mix together. Cook on medium low heat until all veggies are tender.

 

Add in diced tomatoes with juice and mix together. Then mix in the tomato paste. Season with salt and pepper. Add in 1 tsp. of dried oregano.

 

Mince a handful of fresh parsley and mix in.

 

Cook together for at least 25 minutes on low heat.

 

Turn off the heat in the pot and add in the Parmesan cheese and ricotta cheese. Add salt and pepper to the ricotta cheese. Mix thoroughly together. Add in the brown rice. Taste and season more if necessary.

 

Begin filling the pepper with the mixture. Arrange in a large baking dish and cover with aluminum foil. Place 1/2 cup water in the bottom of the Bake for 40 minutes. Remove from oven, uncover, add a slice of mozzarella cheese on each piece and broil for 5 minutes.

 

Let cool for at least 10 minutes. Serve with freshly diced basil on top. Enjoy!

 

Sweet Potato Cakes

Sweet Potato cakes are such an easy side dish and they go with basically any protein you're serving. Healthy, colorful and yummy make these a winner every way you look at it.

Ingredients:

- 4 medium sweet potatoes, peeled and sliced into 4 pieces each
- 2 long green onions chopped
- 3/4 cup Parmesan cheese
- olive oil
- 2 cups panko
- 2 eggs
- salt
- pepper
- garlic powder
- Shriacha Sauce


To Make:

Bring a medium pot of salted water to a boil. Boil the sweet potatoes until they are fork tender.

Using an electric mixer, mix together in a large bowl, the cooked sweet potatoes, 1 tbsp olive oil,  1 tsp salt, pepper and garlic powder. Mix in the Parmesan cheese and 2 eggs.

On a flat surface spread out the panko and season liberally with salt, pepper and garlic powder. Mix together with hands.

Stir in the green onions and begin forming into small cakes. Flatten with hands and coat in panko.

Heat 1/2 cup olive oil in a medium  pan and cook each cake for 2-3 minutes on medium heat until browned on both sides.

Place on paper towels to drain.

Serve with a drizzle of Shriacha sauce to finish.

Scallops with Sun-Dried Tomato Sauce

Scallops are succulent pieces of seafood that should be complimented and not hidden. I like to pair them with creative sauces that enhance their natural flavor. This sun-dried tomato sauce with a hint of lemon pairs perfectly with their delicate flavor.

 

Ingredients:

 

- 2 lbs. fresh sea scallops

- 1/2 cup sun dried tomatoes, diced

- 1 lemon

- 1/2 cup minced garlic

- 1 tsp. vegetable bullion

- sea salt

- olive oil

- fresh basil

 

To Make:

 

Dry scallops completely. Season with sea salt.

 

Heat olive oil in small pan. Add garlic and saute for 1 minute on medium-low heat. Add diced sun dried tomatoes. Squeeze 1/2 lemon juice into mix. Heat up the vegetable bullion in microwave with 1/2 cup water for 1 minute. Add into the sun-dried tomato mixture. Mix together and cook for 2 minutes until thickened. Turn off heat.

 

In medium pan, heat olive oil and cook scallops 2-3 minutes per side.

 

Arrange scallops on a plate, spoon sauce over top. Add lemon zest if desired. Serve with fresh basil over-top.



Lobster Ravioli

Fried Cod, Red Potatoes and Orange Asparagus

This dish is simple, delicious and very pleasing. Cod is a hearty, yet flaky white fish which pares well with anything. Red potatoes make this meal comforting and the orange asparagus gives a bit of surprise and unexpected kick to the dish.

The Sexy Chef Liz's Fried Cod with Red Potatoes & Orange Asparagus

Ingredients:
- 1 lb. Cod fillet
- 1 lb. small asparagus, bottoms removed
- 1 orange
- 1 lb red potatoes, washed
- 1/2 onion, diced
- olive oil
- salt
- pepper
- paprika
- garlic powder
- parsley
- 1/2 cup vegetable stock



To Make:
In a large sauce pan, drizzle olive oil and add in the diced red potatoes skin on. Season with salt, pepper and garlic powder. Cook on medium heat for about 5 minutes, uncovered until their sides begin browning. Next, add in the onions and mix together. Add a dash more olive oil. Cook another 2 minutes. Then add in the vegetable stock, mix together and cover. Reduce to medium low heat. Cook another 5 minutes.

In a large skillet, add 4 tbsp of olive oil and bring to high heat. Season both sides of the cod fillets with salt, pepper, garlic powder and paprika. Slowly add in the cod and cook for 3 minutes on each side.

In another large skillet. Add 2 tbsp olive oil and bring to medium heat. Add in the asparagus and season with salt and pepper. Then add 1 tsp of orange zest over the asparagus and mix together. Cook about 2-3 minutes in total on medium high heat.

Test the potatoes to make sure they are done, then serve and enjoy!

Mini Scallops with Spicy Spinach Spaghetti

I love mini scallops. In my opinion, they are absolutely perfect for pairing with pasta because you get a bite of scallop with every twirl! I really wanted to make this dish POP, so instead of using regular spaghetti I used spinach but I decided to give it even more of an edge by adding a habanero pepper to the sauce! This dish is comfort, elegance and heat all in one! Enjoy!

The Sexy Chef Liz's - Mini Scallops with Spicy Spinach Spaghetti

Ingredients:
- 1 lb. mini scallops, fully drained and patted dry
- 1 large red bell pepper, diced
- 1 habanero pepper,  minced
- 1/2 lb spinach spaghetti
- 1/2 cup Parmesan cheese
- 1/4 cup feta cheese
- 1/2 onion, diced
- 4 garlic cloves, diced
- 6 large fresh basil leaves
- 1 lemon
- olive oil
- crushed red pepper flakes
-  salt
- pepper



To Make:
In a large pot, bring salted water to a boil and cook the pasta according to the package directions, no more than 9 minutes or until al-dente.

In the meantime, in a large skillet, drizzle some olive oil and toast 1/2 tsp. of crushed red pepper flakes for about 30 seconds on medium heat. Next add in the onion, garlic and red bell pepper. Next add in the habanero pepper. Mix together. Saute on medium for about 4 minutes. Season with salt and pepper.

In a food processor, add the veggie mixture, the feta cheese and the basil. Turn on the processor and blend until smooth, slowly adding in another tbsp of olive oil.

Remove from the processor, place back into the saute pan and cook on low heat, slowly mixing in the Parmesan cheese.

Lastly, in another medium saute pan, drizzle with olive oil and heat until hot. Add in the mini scallops and cook for 1 minute, 30 seconds on each side. Season with salt, pepper and lemon juice. Add directly into the sauce and mix together.

Using tongs, take the cooked pasta directly out of the pasta water and place into the sauce. Gently mix together with tongs.

Serve immediately while hot and enjoy!

Pasta Fagioli (Hearty Italian Bean Soup)

This soup takes me back to childhood where I remember sitting with my parents at our favorite Italian Restaurante - Giuseppe's and me always ordering Pasta Fagioli - "Fagioli" means "beans" in Italian. This delicious soup is traditionally made with white beans, pasta and vegetables. I've recreated my favorite childhood soup and I think I've really mastered the flavors that I so dearly remember and love. This soup is perfect for any time of year so I hope enjoy it as much as I have.

Ingredients:
- 1 lb. pasta, any variety. I used veggie pasta
- 4 cups water
- 1 cup vegetable stock
- 2 cups diced tomatoes in tomato juice
- 1 vegetable bullion cube
- 3 tbsp tomato paste
- 1 onion, diced
- 4 garlic cloves, diced
- 4 carrots, finely diced
- 2 celery stalks, finely diced
- 2 parsnip roots, finely diced
- 1 tsp crushed red pepper flakes
- olive oil
- 1/2 cup parmasan cheese
- 1 handful fresh basil leaves
- salt
- pepper
- dried oregano
- paprika
- garlic powder

To Make:
In a large soup pot, add about 1/4 cup olive oil, heat on medium heat and add in 1 tsp crushed red pepper flakes. Toast the flakes for about 30 seconds on medium heat. Next add the parsnips, celery and carrots. Mix together and season with salt and pepper. Cook for 5 minutes on medium heat. Next add in the onions and garlic. Lightly season with salt. Add more olive oil if needed. Once the veggies have sauteed for about 8 minutes total, add in 1 cup vegetable broth and stir in the tomato paste. Mix together until the mixture is thick.

Next, add in the diced tomatoes in tomato juice. Mix together. Then add the water and the vegetable bullion cube. Mix together. Add 1 tsp of the following: pepper, dried oregano, paprika, garlic powder. Add 1/4 tsp more of salt. Mix together. Cook on medium heat for 5 minutes before slowly adding in the cheese. Mix while adding the cheese. Add in half of the diced basil.

Cook for 20 minutes on medium heat stirring every 5 minutes then reduce to medium low and cook an additional 10 minutes.

Lastly, boil the pasta until al-dente. Drain and mix with olive oil.

To serve, place a heap of pasta in the middle of a soup bowl. Ladle in 3 scoops of soup. Top with freshly chopped basil.

Begin by salting a pot of water and bringing it to a boil on the stove.

Spicy "Krab Kakes"

Spicy "Krab Kakes" - for those of you who are not able to eat shell-fish, this dish is a great replacement for traditional crab cakes. Packed with tons of flavor and spice, these may be your go-to cakes for dinners, parties and anything in-between. Enjoy!

Ingredients:
- 1 lb. package "imitation crab meat"
- 1/4 onion,
- 1/4 orange bell pepper
- 1/4 red bell pepper
- 1/4 yellow bell pepper
- 1 cerrano pepper
- 1 habanero pepper
- 1 egg
- 1/2 cup Panko bread crumbs
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp Shiracha Sauce
- 1 tsp garlic powder
- 1 tsp honey
- 1 tsp hot sauce
- 1 tbsp. olive oil
- vegetable oil

To Make:

Combine onion, all bell peppers, cerrano and habanero pepper, salt, pepper, shiracha, garlic powder, honey and hot sauce in a food processor. Pulse 6-7 times while adding the olive oil slowly through the top.

Next, add in the "crab meat" and pulse another 4 times. Remove mixture from food processor. Stir in one egg and panko crumbs.

Heat a large skillet and fill with 1 cup vegetable oil. Form the cakes with your hands, pressing firmly together making them about 3 inches around.

Fry for 3-4 minutes until golden brown, then drain.

I served these with Yucca fries and salad. Enjoy!

Homemade Baked Manicotti

This dish is decadent and really makes your guests (or just you) feel special. The great part is that this dish is one of the easiest to make! Just make some of your favorite sauce and follow this recipe and you're all set!

Ingredients:

- 2 cups all purpose flour
- 3 eggs
- 6 garlic cloves, minced
- 1/2 onion, diced
- 1 cup sun dried tomatoes, packed in olive oil, chopped
- Sauce (your favorite recipe or My Ultimate Sauce Recipe)
- salt
- olive oil
- Fresh Basil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 tbsp. dried basil
- 1 tbsp. dried oregano
- 1 tbsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. crushed red pepper flakes
- pasta machine
- rolling pin

To Make:

Pre-heat oven to 365


clean a large surface and dust with flour. Take 2 cups of flour and arrange in the center. Dig out the middle to form a well with high walls. Crack 3 eggs into the center of the well. Season with salt and drizzle with olive oil. Using a fork, gently begin beating the eggs in the middle and slowly begin incorporating the flour into the eggs. Do not break the well. When the dough begins forming, use your hands to knead the rest of the flour into the mix. Knead for 5-6 minutes, then form into a ball and cover with plastic wrap and set aside for 10 minutes.

In the meantime, in a large pan, saute the diced onions, garlic and sun-dried tomatoes in olive oil for 5 minutes. Set aside.

In a large bowl, mix together all three cheeses, add in the sauteed garlic, onion and tomato mixture then add the spices: dried oregano, dried basil, garlic power, pepper, season with salt and the crushed red pepper flakes.

Mix well.

Next, set up the pasta machine. Unroll the dough and cut into 4 sections. Roll out with the rolling pin and try to form long rectangles. Cut the dough to make these shapes before passing through the pasta machine. Run the dough through the pasta machine all the way to the last setting. Then cut the long strip in half or in threes depending on how long it comes out.

Continue this process with all the dough until you have several pieces of rectangular shaped pieces roughly 8-10 inches long. 

Place the cheese mixture longways down one side of the pasta. Roll the pasta up and set fold side down. Continue until all is done.

In a large baking dish, arrange a thick layer of sauce on the bottom. Gently place the manicotti in the dish. Spoon sauce over top covering the manicotti. The sauce will cook the pasta in the oven.

Cover with tin foil and bake for 34-40 minutes.

Cool for 5-10 minutes before serving. Then serve with fresh basil over top.

Scallop & Bok Choy Noodle Bowl

Bok Choy is found in a lot of Asian meals. The flavor is superb and really melds well with lots of different flavor combinations. My favorite way to eat bok choy is with noodles. Enjoy this dish.

Ingredients:
- 2 medium bok choy
- 2 carrots
- 1 large jalapeno
- 4 garlic cloves, minced
- 2 red chili peppers, (dried and chopped)
- 1/4 pound whole wheat spaghetti, linguini, vermicelli, (your choice)
- 1/2 pound Jumbo Scallops
- vegetable broth
- salt
- pepper
- olive oil

To Make:

Begin by boiling a large pot of water for the pasta. Make sure to salt the water and cook pasta according to package directions, about 9 minutes or until al-dente.

In the meantime, peel the carrots then cut them in half and thinly slice them.  Then drizzle olive oil into a large pan and saute the carrots for about 4 minutes on medium heat. Season with salt and pepper. Add  in the minced garlic. Slice the jalapeno down the middle and remove the seeds. Then thinly slice and add into the mixture. Add in the red chilies. Cook about 5-6 minutes until tender. Next, cut the bottoms off of the bok choy and slice into thin strips. Add into the pan. Drizzle extra olive and season with salt and pepper. Mix together. Cook another 5 minutes or until the bok choy is tender.

Once the pasta is ready, do not drain. Add directly into the pan with veggies. Toss together. Keep on low heat and set aside.

In another medium pan, drizzle with olive oil and set to high heat. Make sure the scallops are completely dry before placing them into the pan. Season them with salt and pepper. Once the pan is ready, cook then about 2 minutes on each side.

To Plate:

Arrange the veggie and pasta mixture in the bottom of a large soup bowl. Place scallops on top. Add 1/2 cup hot vegetable broth over top and serve while hot.

Lemon Shrimp with Yucca Mash

If you're a shrimp lover, then this dish will hit the spot! Mix it up a bit with Yucca Mash instead of regular potatoes.

Ingredients:

- 1 pound shrimp (cleaned)
- 3 Yucca, peeled
- 3 tbsp. minced garlic
- 3 red beets
- 1/2 green bell pepper
- 1 jalapeno
- Fresh Basil
- Fresh Italian Flat Leaf Parsley
- 2 large lemons
- olive oil
- salt
- pepper
- garlic powder
- crushed red pepper flakes

To Make:

Begin by boiling the beets (unpeeled) for 12-20 minutes) until you can easily insert a fork into them. Once done, remove from water and let cool. Once they are cooled, peel the skin off.

While the beets are boiling, peel the Yucca and slice into cubes. Place into salted water and boil until they are fork tender. About 15-20 minutes. Set aside.

In a food processor, combine bell pepper, jalapeno, basil, parsley, pinch of salt, black pepper, pinch of garlic powder, crushed red pepper flakes (to taste), the juice of one lemon and some lemon zest. Pulse together. Add 2 tbsp olive oil. Blend well. Place into pan and cook for 5 minutes.

In a medium pan, saute the remaining 2 tbsp. garlic for 1-2 minutes. Add in the shrimp. Squeeze the remaining lemon juice over top the shrimp and zest in 1 tsp of lemon. Add salt, pepper and a pinch of garlic powder. Cook for 2-3 minutes until Shrimp are cooked.

Slice the beets in long strips and toss with olive oil.

Drain the yucca and mash with a fork, adding salt, pepper and olive oil.

Serve all together with the green sauce over the yucca. ENJOY!

Grilled Tuna with Sweet Potato Mash & Tangy Fennel Salad

This dish is the perfect start to summer. The flavors meld together so well that while I'm eating, I can see myself sitting at a restaurant along the beach, watching the waves burst against the beach. The dish may sound complicated but rest assured, it's not. It's fun and easy to make and it will WOW your guests or your family.

                                                                                  Ingredients:

- 2 Tuna Fillets
- 1/2 bulb fennell
- 1/2 yellow bell pepper
- 1 large sweet potato
- 1 jalapeno, diced
- 1/2 small white onion, diced
- 4 garlic cloves, minced
- 1 lemon
- olive oil
- 2 tbsp. red wine vinegar
- salt
- pepper
- garlic powder
- 1/2 cup Bulgarian Feta Cheese
- 1/4 cup milk (your choice)
- Fresh Italian flat leaf parsely
- Fresh basil

To Make:

Start by boiling a medium pot with salted water. Peel the sweet potato and chop into large chunks. Once the water is boiling, add the sweet potato and boil for 10-12 minutes until the sweet potato is fork tender. Shut off and leave sit in water until ready to use.

In the meantime, saute the onions, garlic and jalapeno in olive oil for 5 minutes until tender. Season with salt and pepper. Set aside.

Heat a large grill pan for the tuna. Allow this to heat up while you prepare the fennel salad.

To make the salad: Thinly slice the fennel bulb and yellow bell pepper into long thin strips. Place into a large bowl. Add in a few of the flowery pieces of the fennel into the salad for an extra blast of color.


To make the vinaigrette: In a small bowl, squeeze the juice of an entire lemon, add 2 tbsp. olive oil, a pinch of salt, a pinch of freshly grated black pepper, 2 tbsp. red wine vinegar, freshly chopped Italian flat leaf parsley and freshly chopped basil. Whisk together and toss over top salad. Set aside.

Season the tuna fillets with salt and pepper and drizzle with olive oil. Place them gently on the hot grill pan. Cook 2-5 minutes on each side depending on how well-done you prefer. This dish was 2 minutes on each side.

While the tuna steaks are cooking, drain the sweet potatoes and add into a large bowl. Add in the feta cheese, milk and 2 tbsp. of olive oil. Season with salt, pepper and garlic powder. Using a mixer, mix on high for 2 minutes. Then mix in the sauteed jalapeno, onion and garlic mixture.

To Plate:

Arrange the sweet potatoes in the center of the dish. Place a tuna fillet over top. Top with fennel salad and serve.

Pasta Balls

I can't really take credit for this dish because it was my dad who created it. He's been talking about these things since he first tasted them 25 years ago. He described the ingredients and the concept to my mom and I and we decided to test them out. They turned out great and he was so thrilled. Try these pasta balls today, you will love them!

In order to get them perfectly fried and not greasy, you will need a deep-fryer. It's worth it.

 Ingredients:
- 1 lb spaghetti
- 2 pounds ricotta cheese
- 2 cups freshly grated mozzarella
- 1 onion, finely diced
- 4 garlic cloves, finely minced
- olive oil
- 3 eggs
- 1 cup freshly grated Parmesan cheese
- garlic powder
- salt
- pepper
- marinara sauce
- vegetable oil
- bread crumbs - Italian style
- freshly chopped Italian flat-leaf parsley
- freshly chopped basil

To Make:

Start by boiling a large pot of salted water. When the water is boiling, add the pasta and cook according the the package directions, making sure to keep the pasta al-dente.

In the meantime, mix together the ricotta cheese, mozzarella cheese, Parmesan cheese and 3 eggs. Season liberally with salt and pepper and add in 2 handfulls of freshly chopped parsely and garlic powder.

In a small saute pan, saute the onions and garlic in olive oil for a few minutes until tender. Mix them into the cheese mixture.

Once the pasta is done, drain and transfer to a large serving platter. Drizzle with olive oil to prevent sticking, then with a large knife and fork, cut the pasta into 2-3 inch pieces. Mix the pasta into the cheese mixture.

Now the mixture is ready to form into balls. Wash your hands and remove any rings. Begin forming the mixture into balls, about the size of a medium meatball. Roll the balls into the Italian style bread crumbs and set aside.

Deep fry them when you're ready to serve because then they'll stay fresh. Once they are deep fried serve on a bed of marinara sauce and top with fresh basil. You can also sprinkle with cheese if preferred. They'll make any occasion special :-D

Eggplant Lasagna

I've been making so many tasty dished with eggplant lately, it's really very exciting. This eggplant lasagna was really easy and quite delicious. Just one small eggplant can be the perfect portion for 2-4 people in one sitting. I paired this with some creamy risotto and had a delicious dinner.

Ingredients:
- 1 small eggplant
- 1/2 cup ricotta cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- salt
- pepper
- dried oregano
- dried parsley
- garlic powder
- dried basil
- crushed red pepper flakes
- 1 jar tomato sauce or home made sauce 
- 3 cups peanut or vegetable oil


To Make:
Begin by slicing the eggplant down the middle and making long strips about 1/4 inch thick. Next, lay out the eggplant and sprinkle generously with salt. Arrange in a colander and cover with a paper towel. Place several heavy objects over top the eggplant to allow excess moisture to drain out. Leave for at least one hour.

In the meantime, you can start making your sauce if you have not already or you can use the store bought sauce.

To Prep the Filling: 
In a large mixing bowl, combine all cheeses and mix together. Next add in 1 tsp of the following: salt, pepper, dried oregano, garlic powder, dried parsley, dried basil and 1/2 tsp of crushed red pepper flakes. Mix well and set aside and room temperature so it's easier to spread.

Once the eggplant has drained, remove each piece and dry again with a paper towel. Do not wash off the salt but make sure the eggplant are as dry as possible.

In a deep pan, add 3 cups of peanut or vegetable oil and heat. Dip in a piece of the eggplant and if it starts to fry, then it's ready.

Gently add in 3-4 pieces of eggplant at a time and fry in the oil for 1-2 minutes on each side. Remove with tongs and allow to drain on paper towels. Repeat until all eggplant is lightly fried.

Using a small glass dish, take one ladel of sauce and spread evenly on the bottom. Line horizontally with a layer of eggplant. Next, spread the entire cheese mixture on this first layer of eggplant. Top with a thin layer of sauce. Begin layering the eggplant vertically this time and layer with a tin layer of sauce. Continue and top with a thick layer of sauce over top. Cover with tin foil and bake at 375 for 45 minutes.

Allow to cool for at least 20 minutes before serving so it will stay together when you cut into it. Enjoy! 

Linguini Carbonara

If you want to create a very authentic Italian dish that is also very simple, then make this your "go-to" dish. Typically you would use spaghetti but since I had none, I improvised with Linguini which was equally amazing. Lastly, I recommend using bacon or Parma Ham instead of sausage but use whatever you have and it will be delicious.

Ingredients:

- 3/4 pound of Linguini
- 3 egg yokes
- 1 whole egg
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup Romano cheese (grated)
- Parma Ham, or bacon, or sausage all diced
- salt
- black pepper


To Make:

Begin by boiling a large pot of water. Once the water has come to a boil, add salt. Cook the pasta according the the directions DO NOT OVER COOK. Approximately 9 minutes is perfect.

While the pasta water is heating up, sauce the meat until crisp.

In a large bowl, whisk together the egg yokes and add in 1 whole egg. Whisk together. Add the cheese in small doses and mix thoroughly. Season lightly with salt and liberally with black pepper. Your mixture should be a thick consistency.Mix in the meat.

Once your pasta is ready, DO NOT DRAIN. Take it immediately out of the boiling water and place directly into the bowl with sauce. Gently toss the pasta with the sauce until creamy. Serve immediately.

Thai-Peanut Noodle Saute

This dish was great. It had the right amount of spiciness, great color and texture. The fettuccine was perfect because it was sturdy enough to stand up to the peanut sauce. Fresh veggies were the key to this dish not being soggy. I planned to add chicken which I think would also be great but realized it was still frozen. Regardless, the dish was perfect.

Ingredients:

- 1/2 pound fettuccine
- 1 jalapeno pepper, sliced into circles, seeds removed
- 1 cup fresh broccoli, chopped
- 1/4 red bell pepper, sliced into 2 inch strips
- 1/4 green bell pepper, sliced into 2 inch strips
- 2 garlic cloves, minced
- 1 large carrot, cut into circles
- 5 fresh basil leaves
- 1/2 cup chunky peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons soy sauce
- 1/4 cup Shriracha Sauce
- salt
- pepper
- garlic powder
- olive oil

To Make:

Cook the pasta according the the package. Make sure to salt the water and not to overcook.

In the meantime, using a large pan, drizzle with olive oil and heat the pan on medium heat. Add in the carrots, jalapenos and peppers. Sprinkle with salt and cook for about 2 minutes. Then add the garlic and broccoli. Reduce to medium low heat and keep them moving around. Cook for another 5-8 minutes until tender but crunchy.

In a glass bowl, whisk together the peanut butter, rice wine vinegar, soy sauce and Shriracha sauce. Add salt, pepper and garlic powder to taste. Drain the pasta and add into the veggies. Add more olive oil. Add the peanut sauce in batches and mix together. Rip up the fresh basil and throw into the dish at the end. Mix together.

Serve while hot.

Sesame & Sprouts Lunch Bagel

Looking for a healthy, hearty quick lunch fix? Try this boca burger bagel sandwich. Complete with sprouts and tomato, this sesame bagel is refreshing and tasty too!

Ingredients:
- 1 sesame bagel
- 1/2 cup sprouts
- 2 tomato slices
- 1 boca burger (your choice)
- mustard
- salt


To Make:

Grill the boca burger and toast the bagel. Slice boca down the middle and arrange on the sides of the bagel. Cover top with mustard and arrange sprouts and tomato on top. Sprinkle a dash of salt on the veggies. Slice down the middle and enjoy!

Hearty "Fish" Stew

This was a creation that pushes the limits of traditional fish stews. I used imitation crab meat which has a great flavor and texture and incorporated traditional stew elements like potatoes, carrots, onions and crushed tomatoes. It turned out delicious. This is the essence of being a SEXY CHEF.

Ingredients:

- 1 pound imitation crab meat

- 6 red potatoes - peeled and diced

- 2 cans petite diced tomatoes

- 3 carrots, peeled and sliced

- 1 onion, diced

- 6 garlic cloves, minced

- fresh basil

- 1 tsp. shriatcha sauce

- 1 tsp. dried oregano

- 1 tsp. crushed red pepper flakes

- 1 tsp. dried parsley

- 1 tsp. smoked paprika

- 2 tsp. salt

- 1 tsp. black pepper

- 1 tsp. garlic powder

- olive oil

To Make:

In a large saute pan, drizzle olive oil and saute the onions, carrots and garlic on medium heat for 3-4 minutes. Season with salt and pepper and mix together. Add the crab meat and more olive oil and mix together.

In the meantime, peel the potatoes and place in a microwave for 3-4 minutes to make them semi-tender. Dice them up and add into the mix. Add more olive oil and season with salt and pepper. Mix together.

Add in the 2 cans of petite diced tomatoes WITH THE LIQUID. Season with salt and pepper and the rest of the dried ingredients and the shriatcha sauce. Mix together.

Cover, reduce to medium low heat and simmer for 20 minutes before serving. Top with fresh basil. Serve and enjoy!

Pistachio Encrusted Honey-Mustard Salmon

This fish was the BOMB.... the flavors burst in your mouth with this sweet and savory dish. Serve with any vegetables and your set. This is a low-carb, high protein meal with lots of great omega-fatty acids that are essential to good health! Who though eating right could be this delicious and feel this SEXY?

Ingredients:

- salmon fillets (2-4   6 oz. each)
- 1/2 cup mustard
- 1/2 cup honey
- 1 cup peeled pistachios
- 1/2 tsp. dried oregano
- 1/2 tsp salt
- 1/2 tsp. black pepper
- 1/2 tsp crushed red pepper flakes
- olive oil


To Make:
  
In a glass bowl, combine the mustard and honey and whisk together until combined. Remove skin from salmon and pour the honey mustard all over the salmon. Coat completely on both sides and place in the refrigerator until your ready to use.

In a food processor, combine all spices and pistachios. Pulse together until pistachios are made into small bits. Don't over process.

In a large pan, coat with olive oil and turn stove to medium low heat. Allow the pan to get hot for about 4 minutes before adding the salmon. Note: if you use any higher than medium low, you could get the oil too hot and burn the crust of the fish.

Slowly add each salmon fillet into the pan and cook on medium low heat for about 4-5 minutes on each side.

Serve with your choice of veggies and enjoy!

Mexican Chicken

This dish is really awesome because it's pretty much a "one-pot wonder..." it's fairly quick to make and is packed with loads of flavor, vitamins and protein. You can also eat over top of whole-grain rice or just by itself. Your choice. :-) I love choices!

Ingredients:

- 1-2 chicken breasts, (depending on how large) cubed

- 1 can kidney beans, drained

- 1 can black beans, drained

- 1 small onion, chopped (large chunks)

- 1 green pepper, diced

- 1 cup petite diced tomatoes with juice

- 1 cup water

- chopped fresh cilantro

- 1/2 cup olive oil

- oregano

- crushed red pepper

- paprika

- garlic powder

- salt

- pepper

- Plain yogurt or sour cream to top

To Make:

In a deep and large saute pan, heat the olive oil and add in the chicken... cook for about 5 minutes to get a nice sear on medium heat. Season with salt and pepper.

Add in the onions and peppers, mix together and season with salt, pepper, and 1 tsp. of garlic powder.

Cook another 5 minutes until the veggies are slightly tender and the chicken is cooked almost through. Next, add the tomatoes with juice, kidney beans and black beans and mix together. Season with salt and pepper and 1 tsp. of garlic powder, paprika, oregano and 1/2 tsp of crushed red pepper.

Mix together. Cook for another 10-15 minutes covered on medium low heat. Add in a cup of water and mix in for a juicier constancy.

Top with sour cream or plain yogurt and fresh cilantro.

Serve over rice or alone, enjoy!