Image

This is a Wolfgang Puck recipe, and definitely a favorite. Easy to prepare, delicious and healthy.

  • 4 chicken breast halves, boneless, skin-on
  • 12 cloves garlic, peeled
  • 1/4 cup Italian parsley leaves
  • Salt
  • Freshly ground white pepper
  • 2 tablespoons (1 ounce) unsalted butter
  • Juice of 1 large lemon
  • 1 tablespoon parsley, finely chopped
In a small saucepan, blanch the garlic cloves in boiling water for 1 minute. Drain and slice the garlic thinly. Toss them in a small bowl with the parsley and a little salt and pepper.Stuff a little of the garlic mixture into the pockets under the skin of the chicken breasts (about 2 teaspoons per chicken). Transfer the chicken to a plate, cover with plastic wrap and chill until ready to use. 
 
Heat a charcoal or gas grill until moderately hot. Grill the chicken 8 to 10 minutes per side until cooked through. Do not overcook. 
 
Heat the butter in a sauté pan and gently sauté the remaining garlic mixture. Add the lemon juice and chopped parsley, and season to taste with salt and pepper. 
Advertisements

Image

Found this recipe recently, and it’s become one of my favorite things to eat.  Healthy, easy and delicious!

4 Large Beets, roasted, peeled and cubed
1 ½ C Grapefruit sections, cut into cubes
2 Avocados, cut in half, pit removed and cubed
2 C. Arugula leaves
½ C. Pine nuts

Dressing

2 T. Grapefruit Juice
2 T. Maple Syrup
¼ t. Cumin
1 T. Olive oil
pinch of salt

Coat the beets with olive oil, and bake for about an hour at 350 degrees, until tender when pierced by a fork. Remove from the oven and let cool. Peel and cut into small pieces. 

Place the Arugula leaves on the bottom of each plate. Layer with the beets then the avocado and finally the grapefruit, then drizzle the dressing over the top. Sprinkle with the pine nuts and top with a few micro greens on top of each one. Enjoy


Image

Ingredients

  • 1 tablespoon plus 2 more tablespoons extra-virgin olive oil
  • 1 medium head green cabbage, cut into 1-inch-thick rounds
  • Coarse salt and ground pepper
  • 1 teaspoon caraway or fennel seeds

Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.


 

This healthy, delicious recipe, takes very little time to prepare. Image

Marinade:
  • The cloves from 1/2 head of garlic, peeled, crushed, minced
  • 2 Tablespoons of fresh lime juice
  • 3/4 teaspoon of coarse salt
  • 1 Tablespoon of sweet paprika
  • 2 1/2 teaspoons of dry cumin
  • 1 1/2 teaspoons of freshly ground black pepper

Other:

  • 1 1/2 to 2 pounds of salmon, cut into 2-inch pieces (largish-bite sized pieces)
  • Olive oil
  • 2 medium onions, sliced
  • 1 large bell pepper, seeded, de-stemmed, and sliced
  • 2 medium tomatoes, sliced
  • Salt and freshly ground pepper
  • 1 14-ounce can thick coconut milk
  • 1 large bunch fresh cilantro, chopped, 1-2 cups
  • Freshly cooked rice for serving

METHOD

1 Mix together the marinade ingredients. Let the salmon marinate in this paste for at least 2 hours. The longer, the better.

brazilan-salmon-stew-1.jpg brazilan-salmon-stew-2.jpg
brazilan-salmon-stew-3.jpg brazilan-salmon-stew-4.jpg

Coat the bottom of a pan with a couple tablespoons of olive oil. Add sliced onions, and then a layer of sliced bell peppers, and a layer of sliced tomatoes. Place the fish pieces, with the marinade, on top of everything, and start layering again – onions, bell peppers, and tomatoes. Sprinkle generously with salt and pepper. Add about half of your fresh cilantro to the top. Pour coconut milk over the top. Drizzle olive oil over the top.

brazilan-salmon-stew-5.jpg brazilan-salmon-stew-6.jpg

3 Bring to a boil, reduce heat to low, cover and let simmer for 30 minutes to an hour, until the vegetables are cooked through.

Serve with brown rice. Top with remaining cilantro.

Serves 6-8.

 


RED LENTIL COCONUT SOUP

Lentils are a great source of protein.  They do don’t need to be soaked before cooking and an entire cup of cooked lentils contains just 200 calories.  This soup tastes rich and decadent but won’t weigh you down.  It can be served with some quinoa or brown rice or yogurt.

Ingredients:

  • 2 cups red split lentils
  • 1 onion, finely chopped
  • 1 red bell pepper cut into 1/2 inch dice
  • 1 fresh jalapeno or serrano chili, finely chopped, including seeds
  • 1 tablespoon fresh peeled and minced ginger
  • 2 garlic cloves, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons salt
  • 1/3 cup tomato paste
  • 7 cups water
  • 1 can unsweetened light coconut milk
  • 1 15-ounce can of chickpeas
  • 1 tablespoon freshly squeezed lime juice
  • fresh cilantro and lime wedges for serving

ImageHeat the tablespoon of olive oil in a dutch oven or large soup pan and add the onions, bell pepper and jalapeno and cook for 5-7 minutes until the vegetables have softened and start to take on some color.  Add the garlic, ginger, spices and tomato paste and continue to cook for 2-3 more minutes until the mixture is toasty and fragrant.  Add the water, coconut milk, lentils and chickpeas and cook uncovered for 20 to 25 minutes adding the lime juice at the end of cooking.  Taste and adjust with more salt or more lime juice if desired.  Serve the soup topped with a sprinkling of fresh cilantro and some extra limes on the side.


At Houston Yacht Cub for the Opti Nationals.  Not sure who dropped their sandwich in the water causing these seagulls to fly between me and the sailors.

La Porte, Texas