My baby girl requested fish tacos for dinner ( well, she’s no baby she’ll be 14 next week YIKES) so here we are. I did a more southern style dish with fried catfish (more…)
Month: March 2014
How to Host Brunch
How to Host Brunch
Sometimes, as a personal chef, you are challenged to cook in tough situations. Last weekend I had the opportunity to prepare brunch for 75 people for a groundbreaking ceremony. The site is a vineyard currently under construction. (more…)
My friends at Shazzy fitness have a challenge for us, a 7 day workout challenge to dance alonge with their FANtastic Christian hip hop (more…)
wanted needed to make a dessert that could help me keep my sanity while Doing the Daniel Fast. Something slightly sweet, all fruit with no sugar added. I think I’ve come up with a good one. Here’s a 2 ingredient Pina Colada Sorbet recipe that I made in my Nutri Bullet. Just freeze some diced pineapple and blend it in the Nutri Bullet with 1/2 a cup of sugar free, pure coconut water with pulp. (adjust the amounts to fill at or below the fill line on your Nutri Bullet or blender) Pour into a container and freeze for about an hour or two, remove from the freezer before its frozen solid. Scoop and serve…..that’s It!
This is as easy as it looks. used;
1 cup frozen pineapple chunks (cut up some fresh pineapple)
1/2 cup coconut juice, no sugar or additives
Blend, Freeze (not solid) until scoopable….that’s it!
I’m a meat lover, that’s no secret, but once in a while the time comes to lighten up. Well, for me that time has come, so I’m starting the Daniel fast to help get me on track. This recipe for Sweet Potato Steaks with roasted vegetables really filled the bill. The fennel turns candy sweet when roasting; it’s absolutely incredible.
Sweet Potato Steaks with Roasted Vegetables
2 yellow squash
1 red bell pepper
4 Roma tomatoes
1 fennel bulb
2 cloves of garlic
3 sprigs of fresh thyme
¼ cup olive oil
Salt and pepper to taste
|Chop all vegetables and place in a roasting pan that is about 2 inches deep.
Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper. Mix thoroughly and roast at 400° for 1 hour and 15 minutes.
Directions for Sweet Potato Steaks
This quick video shows you how to mix and shape your fresh, homemade pasta
Pasta dough recipe
2 cups all-purpose flour
1 tablespoon olive oil
½ teaspoon salt
Handmade Pasta Drirections
Put your flour into a large bowl. Add beaten eggs, olive oil and salt. Mix all the ingredients together and put onto a lightly floured counter top. Knead your pasta dough until it becomes smooth, about 5 minutes. Be careful not to knead in too much flour, it’s better to have a softer dough than a stiff one.
Wrap the pasta dough in plastic wrap and let it rest for 30 minutes.
Cut off a piece of pasta dough (keep the rest of the pasta dough wrapped in plastic until you are ready to use it) and roll it into a rope. Cut off 1/2 inch piece of dough and flatten it out with the heel of you hand. Roll the pasta around the lightly floured handle of a wooden spoon. Slide the pasta off the spoon handle and continue with the rest of your dough.
Let the pasta dry on a sheet pan lined with parchment paper for about 10 minutes.
Boil the pasta in salted water for 3-4 minutes or until its tender. Drain your pasta, add it to your sauce and simmer for 1 minute. Serve and enjoy
I served my pasta with the a braised chicken sauce and it was absolutely delicious. My kids went nuts for it
Braised Chicken Pasta Sauce
|2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cut into 1 inch chunks
5 chicken Italian sausage links, casing removed
1/2 cup chopped onion
1/4 cup chopped carrots
2 cloves chopped garlic
2 tablespoons tomato paste
2 cups chicken stock
1-14.5 ounce can diced tomatoes
1/2 teaspoon dried oregano
Salt to taste
½-1 cup of water
|Heat olive oil in a wide, heavy bottomed pan over medium heat. Brown chicken thighs and remove from pan. Break the sausage into chunks with a spoon in the pan and brown sausage. Remove from pan.
Lower the heat. Sauté onions and carrots until they begin to soften, about 4 minutes. Add garlic and sauté for an additional 30 seconds.
Add tomato paste into the pan with the carrots, onion and garlic and stir for 30 seconds. Add chicken thighs and sausage to the pan. Next add the chicken stock, diced tomatoes, oregano and salt to the pan and stir to combine.
Let this simmer over medium-low heat for about an hour adding a ½ -1 cup of water if the sauce gets too thick.