Recent Recipes

Zucchini with Mediterranean Spices
Arugula and Grilled Mozzarella Cheese Salad
Easy Fruit Trifle
Pan Fried Chicken With Pesto
A Taste of Bali
Steak Thai Noodle Salad
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Zucchini with Mediterranean Spices

Posted in Italian, Main Course, Recipes
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Spicy Roasted Zucchini

Zucchini with Mediterranean Spices

Recipe Courtesy Chef Bryan Woolley

 

Ingredients:

 

  • 2 medium size zucchini’s
  • 2 bacon strips, finely chopped
  • 1 small onion, finely chopped
  • 2 tbsp finely chopped red or green chili’s
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 3 tbsp olive oil
  • 1/4 cup water
  • fresh lemon juice
  • Freshly chopped parsley and cilantro
  • salt and pepper to taste

 

Instructions:

 

  1. Preheat the oven to 425 degree’s.
  2. Cut the zucchini into quarters lengthwise and place in a baking dish.  Sprinkle with the chopped bacon.
  3. To make the spice rub simply combine the onion, chili’s, paprika, cumin, and olive oil in a small bowl and mix together.
  4. Pour the spice rub over the zucchini and bacon.  Rub the spice rub over the zucchini and add the water to the baking dish.
  5. Place the zucchini in the oven and roast for about 15 minutes.
  6. Transfer the roasted zucchini to a serving platter, and squeeze some fresh lemon juice over them and sprinkle with the freshly chopped parsley and cilantro.  Serve and Enjoy!

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Arugula and Grilled Mozzarella Cheese Salad

Posted in French, Mediterranean, Recipes, Salads
Arugula and Grilled Mozzarella Cheese Salad
Print This Post       Arugula and Grilled Mozzarella Cheese Salad Recipe Courtesy Chef Bryan Woolley   Ingredients:   8 slices of french bread (baguette is ideal) 8 slices of mozzarella cheese 1/2 cup apricot jam 2/3 cups white wine 1 tbsp dijon mustard 8 cups of arugula greens (washed and dried) 4 tomatoes, sliced into quarters 1 small red onion sliced into rings 1 cup Read More

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Easy Fruit Trifle

Posted in Desserts, Fruit, Recipes
Easy Fruit Trifle
Print This Post     Easy Fruit Trifle Recipe Courtesy Chef Bryan Woolley     Ingredients:   1 package instant vanilla pudding 2 cups milk 1 prepared pound cake 1 cup fresh blueberries 1 cup fresh raspberries 1 cup fresh strawberries   Instructions:   I like to use 6 separate wine glasses to prepare individual trifles in.  You can prepare this in a large glass bowl or trifle Read More

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Pan Fried Chicken With Pesto

Posted in Chicken, Main Course, Mediterranean, Recipes
Pan Fried Chicken With Pesto
Print This Post     Pan Fried Chicken with Pesto Recipe Courtesy Chef Bryan Woolley   Ingredients:   4 boneless chicken breasts 1 cup freshly prepared pesto (recipe below) olive oil salt and pepper to taste   Instructions:   Salt and pepper the chicken breasts as desired. Heat a large skillet on the stove and add enough olive oil to lightly coat the bottom of the Read More

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A Taste of Bali

Posted in Asian, Chicken, Main Course, Recipes, Salads, TV Show
A Taste of Bali
Print This Post     A Taste of Bali Recipes Courtesy Real Foods Market and Leslie Smoot   Mini Lime Smoothie’s   Ingredients:   3 tbsp fresh lime juice 1/2 tsp lime zest 1/2 cup mint leaves 1 – 16 oz bottle original Kombucha Handful of Ice 1 tbsp palm sugar Mint for garnish   Instructions:   Blend everything together in a blender.  Sweeten to taste. Pour into glasses and Read More

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Steak Thai Noodle Salad

Posted in Asian, Beef, Main Course, Recipes, Salads
Steak Thai Noodle Salad
Print This Post     Steak Thai Noodle Salad Recipe Courtesy Chef Bryan Woolley   Ingredients:   1 large sirloin steak (about 2 lbs) 8 cups salad greens 4 cups cooked rice noodles 1/2 cup diced red onion 1/2 cup chopped cilantro 1/4 cup chopped mint 1 cup chopped basil salt and pepper   Dressing:   2 tsp soy sauce 1/4 cup fish sauce 1/4 cup lime juice 2 tbsp honey (can Read More

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Broiled Dijon Tilapia

Posted in Fish, Main Course, Recipes
Broiled Dijon Tilapia
Print This Post   Broiled Dijon Tilapia Recipe Courtesy The American Heart Association Serves 4; 3 ounces fish per serving   Ingredients:   3 tablespoons light mayonnaise 1 teaspoon Dijon mustard (lowest sodium available) 1/2 teaspoon dried oregano, crumbled 4 tilapia fillets (about 4 ounces each), rinsed and patted dry 1/8 teaspoon pepper and 1/8 teaspoon pepper, divided use 1/2 cup whole-wheat panko Read More

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Avocado, Orange and Almond Salad

Posted in Italian, Main Course, Recipes, Salads
Avocado, Orange and Almond Salad
Print This Post   Avocado, Orange and Almond Salad Recipe Courtesy Chef Bryan Woolley   Ingredients:   2 medium tomatoes, deseeded and chopped 2 avocados, peeled and diced 1/3 cup toasted sliced almonds 1/3 cup freshly chopped parsley 1 cup black olives (or olive of choice) 1 cup cured diced Italian salami, cut into 1/2 inch cubes 2 oranges, peeled and cut into Read More

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Jicama Salad with Oranges, Avocado and Grilled Pork Loin Medallions

Posted in American Dishes, Pork, Recipes, Salads
Jicama Salad with Oranges, Avocado and Grilled Pork Loin Medallions
Print This Post     Jicama Salad with Oranges, Avocado and Grilled Pork Loin Medallions Recipe Courtesy Chef Bryan Woolley   Ingredients:   4 pork loin medallions (about 2 inches thick) juice from one lime fresh orange juice from naval oranges 2 tbsp olive oil pinch of cayenne pepper 1 small Jicama, peeled and julienned 2 naval oranges, peeled, segmented (membranes removed) 1 avocado, quartered Read More

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Hamburgers and Potato Salad

Posted in American Dishes, Beef, Main Course, Potatoes, Recipes, Salads, TV Show
Hamburgers and Potato Salad
Print This Post     Classic Burger Recipe Courtesy Chef Bryan Woolley Ingredients:   2 pounds ground hamburger (80/20) Assorted condiments (We used ketchup and yellow mustard) salt and pepper to taste   Instructions:   Simply shape four burgers as desired. Salt and pepper grilling hamburger as desired. Cook until internal temperature is at least 160 degree’s. Prepare with assorted condiments and enjoy!     Classic Ranch Read More