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!



Grilled Eggplant with Fresh Basil

I love grilling fresh vegetables in the summertime, it's easy and fun too. This took no time at all and I topped this grilled eggplant with fresh basil, it was to die for!

Ingredients:
- 1 eggplant, sliced thin
- olive oil
- garlic powder
- salt
- pepper
- handful of freshly chopped basil

To Make:
Heat a grill pan on the stove (or the grill outside) If your grilling inside, drizzle olive oil liberally in the bottom before heating the pan, that way the eggplant won't stick.

Lay the eggplant in the grill pan once the pan is semi-hot. Drizzle liberally with salt and season with black pepper and garlic powder. Drizzle olive oil overtop of the eggplant as well. Allow this to grill on medium heat for about 10 minutes. Keep checking to make sure it's not burning or cooking too quickly, if so, reduce the heat.

You can also cover the grill pan also. Check after 6-7 minutes. If the color looks good, flip them.

Remove once the eggplant is very tender (to taste).

Finish with one last drizzle of olive oil and top with fresh basil.

Sun-Dried Tomato & Basil Pesto Pasta with Shrimp

I made this meal for my family a few nights ago and they RAVED. Realistically I'm not sure when they haven't raved, but this dish really stole the show for a while. The flavors are super intense and a crowd pleaser for sure. Try it out, modify for your tastes and let me know what you think!

Ingredients:
- 1 pound linguini or pasta of your choice
- 2 pounds fresh shrimp
- 25 fresh basil leaves
- 1 jar sun-dried tomatoes packed in olive oil
- Parmesan cheese
- 1/2 onion, diced
- 4 garlic cloves, minced
- 1/2 red bell pepper, diced
- salt / pepper
-oregano and garlic powder
- crushed red pepper
- olive oil


To Make:

Begin by boiling a pot of water for the pasta. Make sure you salt the water. Cook the pasta for 7-9 minutes depending on which type and until it's AL-DENTE!

In the meantime, begin sauteing in olive the onions, garlic and red bell pepper on medium low heat until almost tender. Remove the tails from the shrimp (if you prefer) and add into the peppers and onions. Season with salt, pepper, crushed red pepper, garlic powder and oregano. Cook until the shrimp are done, about 4 minutes.


While that is cooking on the stove and the pasta is boiling away, in a food processor, add in the container of sun-dried tomatoes with olive oil, 20 basil leaves and 2 tablespoons of Parmesan cheese. Add in a pinch of salt, pepper and garlic powder. Pulse together until it's smooth. Set aside.

Once the pasta is done, in a large bowl, pour the sun-dried tomato basil mixture over top the pasta and mix together. Slowly mix in the shrimp and pepper. Top with additional fresh basil leaves and Parmesan cheese. Add crushed red pepper to taste. ENJOY!