Orzo Bean Stew

Now that Fall is upon us, it's time to start making those one-pot-wonders that just have that warming feel-good effect. This dish exemplifies that. It makes a great lunch or add some ground beef, turkey or pork and serve for dinner.









Ingredients: (serves 2)

-3/4 cup orzo
- 2 cups sauce (see my other sauce recipes)
- 1/4 onion, diced
- 1 cup frozen peas
- 1 can dark red kidney beans
1/4 cup olive oil
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp salt
- 4 fresh basil leaves

To Make:

In a small pot, fill with water and boil. Add salt and cook the orzo until tender. Drain and do not rinse.

In the meantime, saute the onions with the olive oil on medium heat. Add in the frozen peas and cook for about 5 minutes. Season with salt, garlic powder and pepper. Mix together. Next drain and completely rinse off the kidney beans. Add them into the mixture. Next, mix in 2 cups of your favorite sauce. Season lightly with the remaining garlic powder, salt and pepper and add in the crushed red pepper flakes.

Take the cooked orzo and mix into everything. Let this cook for about 5 minutes, covered on medium low heat.

Take a handful of fresh basil and drizzle on top. Serve while hot!

Garden Fresh - Black Bean Tacos

I made these for lunch because they are quick and satisfying. You can have these really anytime. Since my husband planted a garden, we've have tons of fresh (yellow) tomatoes, fresh green bell-peppers and other various veggies and herbs. The freshness in the tomatoes and peppers really make a difference in these tacos. You can always add meat but if your in a hurry, these are perfect.

Ingredients:

Pico De Gallo:
- 1/4 onion, diced
- 1 small bell-pepper, diced
- 1 medium tomato, diced
- 1 jalapeno pepper, diced
- 2 tablespoons canola oil

Black Beans:- 1 can black beans (drained)
- corn tortillas
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper

Garnish:
- Hot Sauce (any variety)
- Parmesan Cheese

To Make:

On the stove, combine all the ingredients for the black beans in a pot and mix together. Cover and cook on medium low heat for about 10 minutes.

To make the pico de gallo, combine the ingredients in a large bowl and mix together. Let sit until the black beans are ready.

If you have a gas burner, turn it on medium low heat and place each corn tortilla over the burner. Let sit for about 20-30 seconds until slightly browned on one side. Remove and place 2 tablespoons of black beans in the center of the tortilla, then top with a spoonful (or two) of the fresh pico de gallo. Sprinkle Parmesan cheese and hot sauce over top and ENJOY!

Jalapeno Shrimp & Tomato

This makes the perfect appetizer because it's light and full of flavor. The addition of the jalapeno in this dish mixed with the fresh tomatoes is perfect. When you take a bite, you get the sensation of the tangy tomato that has literally melted into the dish and then you get the slight kick of the jalapenos. I like to top it with fresh basil to give it that extra punch of flavor. This definitely will WOW your guests.

Ingredients:

- 1 pound fresh shrimp (tails on)
- 2 jalapenos, sliced longways
- 1 large tomato, chopped
- 10 fresh basil leaves, chopped
- 1/2 onion, chopped
- 4 garlic cloves, chopped
- olive oil
- pinch of crushed red pepper
- dried oregano
- salt
- pepper


To Make:

In a large pan, drizzle with olive oil and turn on medium heat. Add the onions and the garlic and cook for 2 minutes. Season with salt and pepper. Add in the jalapenos and cook for another 3 minutes on medium high heat. Stir occasionally.

Next, add in the fresh shrimp. Season with a teaspoon of the following. salt, pepper, oregano and crushed red pepper. Mix together. Add a drizzle more of the olive oil. Cook for about 3 minutes until the shrimp are almost done. At the last minute, add in the fresh tomato and mix together. Season the tomato with salt and pepper. Cook for another minute.

Remove and place on serving dish. Top with loads of fresh basil. ENJOY!

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!