Grilled flank Steak with Lime and Chile

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Grilled flank Steak with Lime and Chile
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Score the flank steak on both sides lightly. Place in plastic zipper bag
  2. mix lime zest and juice, green onions, garlic, cilantro, olive oil, coriander, cumin, chile powder, hot pepper sauce, salt, and pepper. put into bag and mix well coaring flank steak.
  3. Marinate in refrigeration overnight for 12 hours minimum.
  4. preheat grill. to medium high. put steat on grill. grill for 4-5 min a side for med. rare, 5-7 min per side for medium. 8-10 min a side for well done.
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Shrimp Provencial with Lemoncello®

This Dish is reminiscent of a dish I ordered many years ago in a fine French Restaurant in Quebec.

I remember calling it Shrimp Proffa Sally: I was a little kid after all. It looked so good but….. I couldn’t stand garlic, and would not eat one bit of if after I tasted the garlic.

Now I love this dish and This is pretty close to the original, only better with the Lemoncello® Sauce.

You can do the same thing with sea scallops.

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Shrimp Provencial with Lemoncello®
Cuisine European
Servings
Ingredients
Cuisine European
Servings
Ingredients
Instructions
  1. Assemble ingredients :note the garlic cloves are not pictured
  2. Devein peeled shrimp
  3. In large skillet over medium high heat melt clarified butter and add 2 tbsp. olive oil. Season shrimp with salt and pepper. add to the skillet and cook till lightly browned around edges, about 2 min.. Add garlic and stir well while cooking
  4. chop green ingredients:parsley, basil, cilantro
  5. Add remaining 2 tbsp olive oil to pan,along with tomato paste and capers. mix well add the lemon juice and the parsley, basil and cilantro. cook over low heat until shrimp are cooked through and sauce thickens 4-5 min.
  6. Transfer shrimp to serving plate and spoon some sauce over them put a drop of Lemoncello® on each shrimp. Serve with rice or crusty French bread.
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Carrot Top Hummus Lemoncello®

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Carrot Top Hummus Lemoncello®
Course Side Dish
Cuisine Vegetarian
Prep Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Vegetarian
Prep Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Blanch carrot tops briefly and run under cod water.
  2. Chop roughly and put in food processor, pulse until minced. Add tahini, chick peas, cumin, garlic, lemon zest and juice and 3Tbsp water. Process until pureed. Add olive oil and 1/2 tsp sea salt and mix until well combined, season with pepper
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Turkey Hash

Another great way to use that extra turkey from the holidays.

 

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Turkey Hash
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 60 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. In large pot. put 2 Tbsp olive oil, and onions. Cook over medium heat until translucent. about 4 minutes
  2. Add garlic, flour, and 2 Tbsp olive oil, 3/4 tsp salt, 1/2 tsp pepper, cook stirring frequently over medium low heat until a light brown roux is formed. about 4 minutes.
  3. Add turkey, carrots, potatoes, thyme and turkey stock. Mix well and bring to gentle boil. Reduce heat to simmer and cook for 45 minutes.
  4. Taste and add more seasoning if necessary. Thicken with 1 Tbsp flour mixed into1/2 cup of liquid from soup ad pour back into soup while stirring.
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Turkey Pozole

A perfect way to use the leftover turkey from the holidays.

No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.

Print Recipe
Turkey Pozole
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast seeded nacho chilies in dry pan till darkened, about 4 min.
  2. Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
  3. pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
  4. Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent. About 6 minutes.
  5. Add chili paste, it should be about 3 Tbsp, Cook mixture until it thickens, about 4 minutes.
  6. Add the 2 cans of hominy, turkey stock, and cooked turkey. season with salt and pepper. Simmer for 10-15 minutes
  7. Serve with tortilla chips, sliced avocado, cilantro sprigs, lime wedges
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Tabouli

Great light fare for summertime menu

Print Recipe
Tabouli
Course Lunch
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Lunch
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 0 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. In large mixing bowl, pour water over cracked wheat. Let mixture stand 20 minutes to allow wheat to become soft. Add the chopped herbs and vegetables to bowl and toss to mix. Combine oil, lime juice, salt, peppermolases, and pepper sauces in a bowl. Mix well. Add to wheat mixture, mix well. Chill and serve.
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Spicy Hummus

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Spicy Hummus
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Soak chickpeas overnight in a1 1/2 quart bowl. Drain and rinse chickpeas. Place in a large pot and fill with enough water to cover. Bring to a boil and simmer for 45 minutes.
  2. In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
  3. Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
  4. Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™. Pulse and blend until smooth. add more liquid if necessary. Put mixture in pint containers and refrigerate till firm.
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Spicy Black Bean Sandwich

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Spicy Black Bean Sandwich
Course Lunch, Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
peoplee
Ingredients
Course Lunch, Main Dish
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings
peoplee
Ingredients
Instructions
  1. Add oil and onion to large skillet cook over medium heat till golden brown. Add garlic, chili powdered cumin and black nocino™, stir in well. Next add the canned beans and broth, mix in well. Mash mixture with potato masher , and leave chunky. Add the lime and taste, correct seasonings using salt pepper and more hot sauce if necessary
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Baba Ghanoush

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Baba Ghanoush
Course Lunch, Side Dish
Cuisine Vegetarian, World
Prep Time 30 minutes
Cook Time 5 min
Servings
people
Ingredients
Course Lunch, Side Dish
Cuisine Vegetarian, World
Prep Time 30 minutes
Cook Time 5 min
Servings
people
Ingredients
Instructions
  1. Roast eggplant on grill. Place eggplant in bowl and cool. Remove skin; add tahini, garlic, Lemoncello™, cumin, salt, cayenne pepper, and 1 tbsp olive oil to the bowl. Mix until well combined ( use potato masher or fork. Add smoked paprika and stir gently. Chill and serve with pita bread.
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Moroccan Tagine Vegan

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Moroccan Tagine Vegan
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. heat oil in base of tagine, add onion and garlic and saute 5 min. Add the remain ingredients too tagine and cook for 45 min. to 1 hr. until vegetables are tender.
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