Orange Chinese Chicken with Sesame seeds

Ingredients 3 boneless, skinless chicken breast halves, nearly thawed 2 tablespoons soy sauce 2 tablespoons orange marmalade 1 tablespoon sweet rice cooking wine (aji mirin), or white wine 1/2 teaspoon crushed red pepper flakes 1/2 cup flour 2 tablespoons sesame seeds 3 tablespoons butter, melted Rice, for serving Directions Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper or foil. Cut the chicken breasts into 1-inch cubes (easiest when not completely thawed). In a medium bowl, mix together the soy sauce, orange marmalade, wine, and crushed red pepper flakes. Toss in the chicken cubes and marinate for at least 10 minutes and up to 8 hours in the refrigerator. In another bowl or plastic bag, mix together the flour and sesame seeds. Drain the chicken cubes and blot any excess liquid, and then toss in the flour to coat lightly. Spread the chicken cubes on the prepared baking sheet and drizzle with the melted butter. Bake until the chicken is crispy but not dry, about 20 minutes, turning the cubes halfway through. Serve with rice.

Super Simple Apple Tarte

This is super easy, if you have a Kitchen Aid mixer! It's a great go-to pie tart and one to be enjoyed, even if its just a casual night in.

Pie Crust Ingredients:

1 1/4 cups all-purpose flour

1/4 teaspoon salt
1/2 cup cold Butter
4 to 5 tablespoons cold water
Special Equipment: 9 1/2-inch tarte pan

Directions:

Preheat oven to 350*F. Combine flour and salt in the mixing bowl; cut in butter until mixture resembles coarse crumbs.

Stir in on level 2, one tablespoon of cold water at a time until flour is moistened. Shaple the dough into a ball, roll out ball of dough on lightly floured surface into 12-inch circle. Place dough into 9-inch pie pan, pressing firmly against bottom and sides. Crimp edges with fork.

Apple Tarte filling Ingredients:

4-5 Medium sized Green apples (peeled, cored, sliced)

1 Tablespoon Fresh lemon juice
1 Teaspoon Ground cinnamon
1/4 Cup Sugar
Vanilla ice cream, for serving

Directions:
(Refrigerate the crust while you prepare the apples)
Peel the apples, cut into quarters, core, and then slice thinly. Place in a bowl and toss with the lemon juice, the remaining 1/4 cup sugar, cinnamon, and a pinch of salt. Remove the crust from the refrigerator and add the apples onto the crust, spreading them evenly. Brush the whole tarte with melted butter and bake until the tarte is golden and the apples have cooked down a fair amount, about 1 hour. Cool for at least 15 minutes before cutting. Serve with vanilla ice cream.

Steel Cut Oatmeal with Cranberries & Walnuts

Ingredients:
1/4 Cup Steel Cut Oats
1/2 Cup Water
1/4 Cup Milk
2 Tbsp. Dried Cranberries
2 Tbsp. Walnuts
Pinch of Salt

Directions:
Boil milk, water, and a pinch of salt. Add oats and berries, reduce heat to low, and cook for 20 minutes. Top with walnuts for an extra kick.

Arugula Pesto

Arugula pesto is a great alternative the classic basil pesto which can be both costly and caloric. Enjoy this recipe in pastas, lasagnas, on sandwiches (mix with a little mayo) and as a chicken salad base.

Ingredients:
3-4 Cups packed fresh Arugula
4 Cloves garlic (peeled and halved)
1/2 Cup Parmesean Cheese
1/3 Cup EVOO
1 Tsp. Salt
1/2 Tsp. Ground Pepper

In a food processor combine the arugula with 4 cloves of peeled and halved garlic. Add parmesean cheese and pulse in mixer.  While processor is running, slowly add EVOO, salt and pepper. Allow processor to mix well. Add additional salt and pepper to taste.

Vegetarian Black Bean Burger

Ingredients:

1 (16 ounce) Can Black beans (drained and rinsed)
3 Cloves garlic (pressed)
1 Egg
1 Tbsp. Chili powder
1 Tbsp. Cumin
1 Tsp. Thai chili sauce (or hot sauce)
1/2 Cup Bread crumbs

Directions:
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375* F, and lightly oil a baking sheet.

In a medium bowl, mash black beans with a fork until thick and pasty. Stir in pressed garlic to mashed beans.

In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. Gently wrap each patty in aluminium foil and allow to firm in refridgerator or store in freezer for future use.

If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Stuffed Sweet Peppers

Ingredients (Makes about 20 stuffed peppers):
About 20 Sweet Peppers
1 Package of Knorr "Pasta Sides - Cheddar Broccoli"
1/2 Cup of fresh broccoli
2 Tbsp. Cream Cheese
1/2 Cup Bread Crumbs
1 Tsp. Salt
1/2 Tsp. Pepper

Directions:
Cook the package of Knorr "Pasta Sides - Cheddar Broccoli" as directed. In food processor, blend the broccoli into small pieces. Combine the cooked pasta by stirring in the broccoli, cream cheese, bread crumbs, salt and pepper in a bowl. Set aside.

Prepare the sweet peppers to be stuffed by creating a "boat cut" in the center of the pepper, removing the inside seeds.

Stuff each pepper with about a tablespoon (or more) of filling and replace pepper cut out top.

Bake 350* about 30-45 minutes until warmed throughout.

Creamy Zucchini Fries

Ingredients:
1 lb zucchini
1/2 cup whole wheat panko bread crumbs
1/4 grated parmesan cheese
2 eggs
Directions:

Preheat oven to 425°F and line a baking sheet with aluminum foil or parchment paper. Spray the sheet with non-stick cooking spray and set aside. Cut zucchini into thick “fries” and blot dry.

Whisk the eggs together. In a separate bowl, mix the grated parmesan and bread crumbs together. Dip the zucchini in the eggs and then shake the sticks to remove any excess egg. Roll the zucchini in the bread crumbs and then place them on the prepared baking sheet. Repeat with the remaining zucchini, making sure the zucchini pieces aren’t touching each other.

Bake for 10-12 minutes in the prepared oven then remove from oven, flip the fries, and bake for another 10-12 minutes or until the zucchini is not soggy and the coating is crisp and golden brown.

Rosewater

DID YOU KNOW? You can use Rosewater in recipes, or as an astringent, or spray as a natural perfume/pick me up. I just WISH I wasn't allergic to roses myself...

For every 1 firmly packed cup of petals, pour 2 cups boiling water over top.

Cover and steep until the liquid is cool.

Strain, squeeze out the liquid from the petals, and refrigerate the liquid in a sterilized jar.

O la la!!  :)

Stonewood Grill's Crab Cakes

CRABCAKE SAUCE INGREDIENTS:
Eggs 3 eggs
Mayonnaise 2 cups
Grain mustard ¼ cup
Fresh lemon juice ¼ cup
Chopped parsley ¼ cup
Blackening spice 1 tsp.
Salt 1 tsp.

CRABCAKE INGREDIENTS:
Lump crab meat 2 lbs.
Bread crumbs 4 tbsp.
Crab cake sauce 1 cup
CRABCAKE SAUCE:
Crack the eggs and place into a mixing bowl.

Add mayonnaise and grain mustard to the mixing bowl and mix until well combined.

Add the fresh squeezed lemon juice, parsley, blackening spice and salt to the mixing bowl. Mix well.
CRABCAKES:
Open crab meat and place onto a lined cookie sheet. Pick through the crab to remove any shells that may remain – careful not to break apart the lumps.

Add the crab and bread crumbs into a mixing bowl and gently mix until well incorporated.

Add the crab cake sauce into the bowl and gently fold until well blended.

Scoop portions of crab cakes and place onto a lined sheet tray. Repeat until all of the mix is portioned.
YIELD 5 servings

Tempeh with Spinach & Wild Rice

Ingredients:

1 Package of Three Grain Tempeh

1 tsp. EVOO

4 tsp. Bragg Liquid Aminos 

2 Cups Cooked Wild Rice 

3 Cups Freshly Sauteed Spinach

Using a large skillet, heat EVOO on medium-high heat. Slice tempeh medium to thin slices, then halve. Add sliced tempeh to hot pan, coating with EVOO. Add aprox. 4 teaspoons of Bragg Liquid Aminos to heated tempeh. Allow tempeh to brown and heat thoroughly. Serve with sauteed spinach, and wild rice.

Lemon Chicken Gyros with Tzatziki & Feta

Ingredients (makes 2 gyros):
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cloves garlic, minced
¼ teaspoon pepper
¼ cup fresh lemon juice
2 tablespoons extra-virgin olive oil
8 oz boneless, skinless chicken breasts, cut into strips
¼ cup plain Greek yogurt
2 teaspoons minced fresh dill
2 flatbreads
1 Roma tomato, thinly sliced
1/2 Cucumber, thinly sliced
½ Small red onion, thinly sliced
½ Cup crumbled feta cheese

In a medium bowl, whisk together the oregano, thyme, garlic, pepper, lemon juice, and olive oil. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour.

Remove the chicken from the bowl and saute in a large frying pan for about 5 minutes per side (or grill on George Forman Grill), until the pieces are no longer pink in the center.

Meanwhile, in a small bowl, combine the yogurt and dill. Spread the homemade tzatziki sauce onto a warmed flatbread, followed by chicken, sliced cucumber, onion, tomatoes, and feta cheese. Wrap in Aluminum foil and serve promptly.

Pomegranate Sangria

Ingredients
1 Bottle of fruity red wine
2 Cups Pomegranate juice
1/2 Cup Brandy
1/2 Cup Triple Sec
1/2 Cup Ginger Ale
1 large orange, juiced then halved and thinly sliced for garnish
1 green apple, cored, halved and thinly sliced for garnish

Mixed Berry Smoothie

Ingredients:
1 Cup Frozen Mixed Berries (raspberries, blueberries, strawberries and black berries)
1/2 Cup Vanilla Almond Milk
1/2 Cup Cranberry/Blueberry Juice
1 Banana (ripe)
1/2 Cup Vanilla Greek Yogurt
*Optional* 1 Scoop Protein Powder (Pina Colada or Vanilla)

Combine all ingredients in blender and mix well. Enjoy!!

Chicken/Steak Marinade

1 cup Vegetable oil
1 cup Apple cider vinegar
1 can Chipotle chiles in adobo sauce
4 tbsp. Thyme
6 Garlic cloves (peeled)

Combine all ingredients in food processor and blend.

Add 1-2lbs. of chicken or steak to marinade and allow to marinate for up to 24 hours.