Archive for August, 2014

0 Comments

Plum Baked Chicken

Posted in American Dishes, Asian, Chicken, Main Course, Recipes
Plum Baked Chicken
[recipe]   Plum Baked Chicken Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 tbsp freshly chopped ginger 1 bunch green onion, chopped 1 tsp freshly chopped thyme 1 tsp freshly chopped rosemary 4 chicken quarters (can use breasts if desired) 1 cup freshly chopped plums olive oil salt and pepper to taste   Instructions:   Heat a large oven safe sauté pan on the stove and add Read More
0 Comments

Salmon with Honey-Balsamic Glaze

Posted in Fish, Main Course, Recipes
Salmon with Honey-Balsamic Glaze
[recipe]     Salmon with Honey-Balsamic Glaze Recipe Courtesy The American Heart Association   Use simple ingredients likely to be found in your kitchen to create a far-from-ordinary glaze for this easy entrée.   Ingredients:   Cooking spray 1 1/2 tablespoons light mayonnaise 1 1/2 tablespoons balsamic vinegar 1 tablespoon honey 1 1/2 teaspoons sesame seeds 3/4 teaspoon dried oregano, crumbled 3/4 teaspoon olive oil 1 medium Read More
0 Comments

Green Smoothie

Posted in Drinks, Recipes
Green Smoothie
[recipe]   Green Smoothie Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 apple, cored 1 pear, cored 1 nectarine, seed removed 2-3 plums, see removed 4-5 celery stalks, cut into 2 inch pieces 1 medium size tomato, stem removed 1 large handful of kale 1 large handful spinach 1 small bunch of basil, stems and all 1 1/2 cups water (can use orange juice) 1 tbsp Read More
0 Comments

Pork Chops with Fresh Sage

Posted in Main Course, Pork, Recipes, Salads
Pork Chops with Fresh Sage
[recipe]   Pork Chops with Fresh Sage Recipe Courtesy Chef Bryan Woolley   Ingredients:   1/4 cup flour 2 tbsp freshly chopped sage 4 pork chops 1 yellow onion sliced into rings juice and zest from one lemon 2 tsp sugar 4-6 tomatoes, quartered salt and pepper olive oil Salad greens and favorite dressing   Instructions:   Heat a large sauté pan and add just enough olive oil to lightly Read More
0 Comments

French Dip Sandwiches

Posted in Beef, Main Course, Recipes, Sandwiches
French Dip Sandwiches
[recipe] French Dip Sandwiches Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 – 3 to 4 pound beef roast 5 garlic cloves, minced 2 cups beef broth 1 onion, minced 1 bunch green onions, minced horse radish sauce (optional) swiss cheese hard artisan style mini baguette salt and freshly cracked pepper   Instructions:   Place roast in an oven safe roasting dish.  Cover roast with minced garlic, Read More
0 Comments

Minestrone Soup with Grilled Cheesy Tuna Fish Sandwiches

Posted in Fish, Italian, Main Course, Mediterranean, Recipes, Sandwiches, Soups
Minestrone Soup with Grilled Cheesy Tuna Fish Sandwiches
[recipe]   Minestrone Soup with Grilled Cheesy Tuna Fish Sandwiches Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 cup shredded cabbage 1 cup uncooked elbow macaroni 2 cups chicken stock 1 teaspoon Italian seasoning 2 medium stalks of celery, thinly sliced 1 small zucchini, sliced 1 medium onion, chopped 1 clove garlic, minced 1 can (28 ounces) diced tomatoes, undrained 1 can (15-16 ounces) large Read More
0 Comments

Three Klondike Potato Cooking Techniques

Posted in Blog, Potatoes
Three Klondike Potato Cooking Techniques
Here’s a great video that shows you how to cook KlondikePotatoes three different ways!  
0 Comments

Spicy Italian Rotelle Pasta

Posted in Italian, Main Course, Pasta, Recipes
Spicy Italian Rotelle Pasta
[recipe]     Spicy Italian Rotelle Pasta Recipe Courtesy Chef Bryan Woolley   Ingredients:   1/2 cup diced bacon 3 garlic cloves, minced 1 fresh red chili pepper, seeds removed and diced 1 tsp beef bullion 3 cups crushed tomatoes in sauce 1 tbsp Italian Seasoning 1/2 cup red wine 6 cups cooked Rotelle pasta olive oil salt and pepper   Instructions:   Heat a large sauté pan on the stove Read More
0 Comments

Tex-Mex Corn and Zucchini

Posted in Mexican, Recipes, Side Dishes
Tex-Mex Corn and Zucchini
[recipe]   Tex-Mex Corn and Zucchini (diabetic friendly recipe) Recipe Courtesy The American Heart Association   Serves 4; 1/2 cup per serving   Ingredients:   1 tablespoon light tub margarine 2 small zucchini (about 6 ounces each), cut crosswise into 1/4-inch slices 1 cup frozen whole-kernel corn 2 medium garlic cloves, minced 1 medium fresh jalapeño pepper, seeds and ribs discarded, chopped 1/2 teaspoon Read More
0 Comments

Spicy Summer Shrimp

Posted in Italian, Main Course, Mediterranean, Pasta, Recipes, Seafood
Spicy Summer Shrimp
[recipe]   Spicy Summer Shrimp Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 pound shrimp, deveined and shelled 1/4 cup lemon juice 1 tsp lemon zest 1 tsp red pepper flakes 1/4 cup freshly chopped basil 1 tbsp freshly chopped parsley 8 cups cooked curly pasta Olive oil Salt and pepper to taste   Instructions:   Heat a large sauté pan and add just enough oil to lightly Read More