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  • Recipes for Meat Eaters and Vegetarians

    Strawberry and Spinach Chicken Salad in Lemon/Strawberry Vinaigrette

    6oz boneless chicken breast (cut in strips)

    2 tablespoons of extra virgin olive oil

    10 strawberries (sliced)

    1/4 cup red onion (finely chopped)

    3 cups fresh spinach 

    1 teaspoon of sea salt

    1/2 teaspoon of creole seasoning

    1/2 teaspoon ground black pepper

    Cook in Cast Iron Skillet on medium. Add olive oil to skillet and cook strips until golden brown on all sides. In bowl place spinach, strawberries and red onion. Top with chicken and the lemon vinaigrette.

    Lemon & Strawberry Vinaigrette Mix one cup of your favorite regular vinaigrette with fresh lemon juice, and crushed strawberries with a pinch of salt. 

    Serves 1

    Chicken Meat Loaf

    6oz boneless chicken breast (cut in strips)

    2 tablespoons of extra virgin olive oil

    10 strawberries (sliced)

    1/4 cup red onion (finely chopped)

    3 cups fresh spinach 

    1 teaspoon of sea salt

    1/2 teaspoon of creole seasoning

    1/2 teaspoon ground black pepper

    Cook in Cast Iron Skillet on medium. Add olive oil to skillet and cook strips until golden brown on all sides. In bowl place spinach, strawberries and red onion. Top with chicken and the lemon vinaigrette.

    Lemon & Strawberry Vinaigrette Mix one cup of your favorite regular vinaigrette with fresh lemon juice, and crushed strawberries with a pinch of salt. 

    Serves 3-5

    Stuffed Bellpeppers

    4-5 small red potatoes

    1/4 green onions 

    2 cloves garlic (finely chopped)

    1/2 lb ground chicken

    3 medium bell peppers

    3 teaspoons of olive oil

    Seasoning of choice

    1/2 cup of cheese (any) (optional)

    Boil potatoes until soft. Drain water and mash potatoes in large bowl. Cook ground chicken in olive oil using seasoning. Once chicken is almost cooked add garlic and green onions. Mix mashed potatoes, ground chicken, and cheese.  Cut off the tops of bell peppers (clean outside and inside). Coat with olive oil. Stuff bell peppers with mixture. Place in oven on Broil for 5-8 minutes. 

    Serves 2 people

    Oven Fried Fish

    2 fish fillets (your choice)

    1/4 teaspoon sea salt

    1/4 teaspoon creole seasoning

    1/2 cup corn meal

    1 teaspoon extra virgin olive oil

    Preheat oven to Broil

    Season fish. In separate bowl place corn meal. Shake fish in corn meal as if you were preparing to deep fry fish. Place olive oil in cast iron skillet (coat bottom of skillet. Broil on each side for 10 minutes each. 

    Serves 1

    Vegetarian Recipe

    Oven Fried Sweet Potatoes

    2 sweet potatoes 

    1/2 teaspoon extra virgin olive oil

    1/2 teaspoon sea salt

    1/4 teaspoon ground pepper

    Pre-heat oven on Broil. Cut potatoes into thin wedges and soak in cold water for 1 minute. In cast iron drizzle olive oil over potatoes. Cook for 20 minutes. Flip potatoes every 6 minutes to insure potatoes are oven fried perfectly on each side.

    Serves 2

    Guacamole Dip

    2 ripe avocados

    1 garlic clove 

    1/4 cup red onion

    1 vine ripe tomato diced

    1/4 sea salt

    1/4 teaspoon black pepper

    1/4 teaspoon creole seasoning (optional)

    Skin and mash avocados. Mix garlic tomato, and red onion. Add seasoning last for taste.

    Serves 2-3

    Garlic Red Potato Hashbrowns

    4 small red potatoes

    1 garlic clove (chopped)

    1/2 stalk green onion (finely chopped)

    Serves 2-3

    Spinach Pizza

    1 cup of semolina flour

    1/4 cup water

    2 cups fresh spinach (finely chopped)

    1/2 teaspoon extra virgin olive oil

    1/2 cup feta

    1/4 cup goat cheese (optional)

    1/2 cup sharp cheddar

    1 vine ripe tomato

    1 garlic clove

    1/4 cup mushrooms (chopped)

    1/2 teaspoon sea salt

    1/2 teaspoon ground pepper

    1/4 teaspoon of creole seasoning

    Preheat oven to 420 degrees. On sheet pan or cast iron skillet add 1/2 teaspoon of extra virgin olive oil to insure pizza will not stick. Mix semolina flour and water in bowl. Once the consistency is like dough (may need to add an extra teaspoon of water)  In blender mix garlic and tomato.  Flatten dough in cast iron skillet or on sheet pan.  Add tomato and garlic sauce on top of dough. Sprinkle evenly the creole seasoning. Place in oven for 11 minutes. Take out of oven. Add mushroom and cheese then add chopped spinach and remaining cheeses. Sprinkle sea salt and pepper on top. Add olive oil on top of spinach (light amount to keep spinach from being extra crispy. Place back in oven for 13-18 minutes (depends on thickness of dough.

    Serves 2-3