4 Servings
Ingredients 4 – 6 oz boneless, skinless chicken breast halvesMarinade:½ cup olive oil½ cup white wine (Chablis)1 teaspoon sea salt½ teaspoon crushed red peppers1 tablespoon granulated garlic1 tablespoon granulated onion2 sprigs fresh rosemary, stems removed, finely chopped
MethodPreheat oven 350 degreesLine a cookie sheet with parchment paper or wipe lightly with oil.
In a large bowl, whisk together all marinade ingredients.Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.
• Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.• Cook until you see the outer rim of the breast change color/texture about 3 – 5 minutes• Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill• Grill another 3 minutes then remove from grill• Place breast on sheet pan and bake uncovered in the oven approximately 15 – 20 minutes.• Remove from oven and let breast sit and rest 10 minutes before cutting• By letting the chicken rest, you are allowing it to continue cooking.
Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast
The best way to insure that your chicken is done is to use a meat thermometer. The internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.
Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.
Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.
6 Servings
Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It’s also vegan.
IngredientsFor the Peas:1 cup dried black eyed peas3 cups water1 bay leaf1 chili pepper, dried, whole1 teaspoon granulated garlic1 teaspoon granulated onion1 teaspoon sea saltFor the Salsa:1 cup whole kernel corn1, drained1 small onion, chopped1 jalapeno pepper, diced 1 tomato, seeded and chopped¼ cup cilantro, choppedFor the Italian Dressing:¼ cup olive oil ¼ cup balsamic vinegar 1 teaspoon Creole or other spicy mustard½ teaspoon granulated garlic½ teaspoon granulated onion¼ teaspoon rosemary¼ teaspoon oregano¼ teaspoon thyme¼ teaspoon basil
MethodSort and rinse black eyed peas thoroughly. Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches. Bring to a boil, and then lower heat to a simmer.Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl. Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine. In a small bowl, whisk together olive oil, vinegar, mustard and seasonings. Pour dressing over salad and toss to combine.Serve at room temperature or refrigerate and serve cold.
1 I use raw corn, just cut it off the cob, rinse and toss it in the salad.
Lemon Rice4 ServingsIngredients1 cup brown basmati rice1 teaspoon sesame seed oil1 tablespoon grape seed oil½ teaspoon black mustard seeds1 teaspoon black lentils1 teaspoon yellow split peas/lentils1 red chili pepper, dried1 green chili pepper, dried1 teaspoon onion powder1 teaspoon ginger, minced¼ teaspoon turmeric, ground2 bay leaves2 tablespoons carrots, grated1 lemon, juiced½ teaspoon sea salt¼ cup cashews, chopped
Method Cook rice as directed on the package. Let it cool for 10 minutes, then spread it in a plate, mix a teaspoon of sesame seed oil to it, so that the grains will not stick together. Set aside for later use.Heat grape seed oil in a skillet; add mustard seeds, when seeds start to pop, add lentils, chilies and onion powder.When yellow lentils turns slightly brown, add ginger, turmeric powder, bay leaves and carrots.Sauté until the carrots are slightly cooked.Squeeze lemon juice in a cup, add the salt and mix it in the rice.Add the rice to the skillet and mix thoroughly.Taste for flavor and add more lemon juice if desired.Top with cashews and serve. 8 – 10 ServingsIngredients
1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 – 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped
Method
In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt. Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.
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