Category Archives: Savory

Ingredients:

• 3 pounds of chicken wings
• 1 16 ounce can of IPA beer
• 3 shallots
• 2 TBSP of peppercorns
• 2 TBSP of salt
• Sprinkle of red pepper flakes
• 3 sprigs of parsley
• 1 TBSP of garlic powder, onion powder, paprika
• 1 TSP of ground red pepper
• S&P to taste
• 2 TBSP of EVOO

1. IPA Brine. In large bowl, add chicken wings, entire can if beer, 3 shallots roughly chopped, peppercorns, salt & red pepper flakes. Allow to sit in the fridge overnight for best results.
2. Remove chicken wings from brine mixture making sure to remove as much of the shallots, peppercorn and parsley.
3. Dry seasoning. Add brined wings to clean bowl. Add garlic powder, paprika, onion powder, ground red pepper and S&P to taste. Toss wings to ensure they are evenly coated
4. Cook wings. Heat oven to 450. For best results, use a baking sheet with a lifted grate or convection air fryer.
5. Add wings to baking sheet, skin side up.
6. With basting brush, brush each wing with EVOO.
7. Place and oven and bake at 425 for 20 minutes or until the skin is crispy and the fat has been rendered.
8. Set oven to broil, and crisp wings for 5 minutes before flipping.
9. Remove wings from oven and flip. With basting brush, brush the flipped sides of the wings.
10. Cook on 425 for an additional 10 minutes or until crispy.
11. Garnish with fresh parsley, serve & enjoy!

Ingredients:

• 2 Chicken Breasts
• 2 TBSP of EVOO
• 1 TBSP of Paprika
• 1 TSP of ground red pepper
• S&P to taste
• Red Pepper flakes to taste
• 1 cup of chicken broth
• 1 cup of Frank’s Red Hot
• 1/2 cup of ranch dressing
• 1 cup of shredded cheddar cheese
• 1 cup of mozzarella cheese

1. Cook chicken. Heat Dutch oven at medium heat on stove top. Add EVOO.
2. Coat chicken with paprika, red pepper, S&P and red pepper flakes.
3. Add to heated dutch oven. Cook on each side until crispy or for approximately 7-9 minutes per side.
4. Lower heat to a low simmer. Add chicken broth. Cook on low heat until the chicken is tender and shreds by the use of a fork. This should take approximately an hour an half.
5. Assemble dip. Remove from dip and shred chicken.
6. Add franks red hot and ranch dressing.
7. Add cheddar and mozzarella cheese. Add back to heating element on low. Cover and allow cheese to fully melt, stirring frequently.
8. Serve & enjoy!

Ingredients:

• 3/4 cup of Arborio rice
• 4 cups of broth, warmed
• 1/4 cup of dry white wine
• 1 lemon worth of lemon juice
• 1 TBSP of EVOO
• 3-5 sprigs of fresh thyme
• S&P to taste
• 1/4 cup of shaved Parmesan (or more)

1. Heat Dutch oven at medium-low heat. Add EVOO. Add rice. Cook rice completely coating in EVOO for approximately 5 minutes.
2. Add dry white wine & salt. Bring to simmer.
3. Add thyme sprigs & fresh lemon juice.
4. Add broth slowly 1/2 cup at a time slowly, stirring constantly. Add broth slowly only when dissolved.
5. Repeat until broth is absorbed. Remove thyme sprigs.
6. Lower heat to low. Add Parmesan, and slowly stir until melted.
7. Serve with extra Parmesan and enjoy.

Ingredients:

• 2 cups of arugula
• 1 Bosc pear
• 1/8 cup of pistachios, finely chopped
• 1/8 cup of shaved Parmesan
• 1/4 cup of honey
• 1/8 cup of EVOO
• 1/4 cup of fresh lemon juice
• S&P to taste

1. Honey Lemon Dressing. Add honey, EVOO & freshly squeezed lemon juice into a bowl. Whisk until combined. S&P to taste.
2. Assemble salad. Add arugula. Layer thinly sliced pears.
3. Sprinkle with shaved Parmesan & pistachios.
4. Add dressing, serve & enjoy!

Ingredients:

• 1 1/2 pounds of salmon
• 1 TBSP of paprika
• 1 TBSP of onion powder
• 1 TBSP of garlic powder
• 1 TSP of ground cayenne pepper
• S&P to taste
• 1/2 TBSP of EVOO
• 6 corn tortillas
• 2 jalapeños
• 2 Serrano peppers
• 1 head of garlic
• 1/4 cup of cilantro
• 1 lime, juiced
• 1/2 cup of sour cream
• Pickled red onion
• Fresh avocado, sliced

1. Season salmon. Create the dry rub mixture by mixing paprika, onion powder, garlic powder, ground cayenne and S&P to taste.
2. Rub dry rub mixture on both sides of the salmon.
3. Cook salmon. Heat pan at medium heat. Add salmon, cook until crispy on both sides for approximately 15 minutes. Set aside and let cool.
4. Make crema. Heat oven to 350. Roast Serrano & jalapeño peppers for 20-25 minutes. Allow to cool.
5. In food processor, add sour cream, lime juice, roasted peppers (with stems and seeds removed), roasted garlic, and cilantro. S&P to taste.
6. Assemble taco. Layer tortilla, crema, fresh avocado & pickled red onions.

Ingredients:

• 1 1/2 lbs of chicken thighs
• 1 TBSP of paprika
• 1 TBSP of cumin
• 1 TSP of salt & pepper
• 1/2 lemon worth of lemon juice
• 1 TBSP of EVOO
• 1 eggplant, chopped
• 1 TBSP of EVOO
• 1 TSP of salt & pepper
• 1 TBSP of paprika
• 1/2 lemon worth of lemon juice
• 1 cucumber, grated
• 1 cup of full-fat Greek yogurt
• 1 lemon worth of lemon juice
• S&P to taste
• 5 sprigs of fresh dill, finely chopped
• 3 sprigs of basil, chopped
• 10 green olives (optional)

1. Cook chicken. Heat pan at medium heat. Heat oven to 350.
2. Season chicken on both sides with paprika, cumin, S&P, and lemon juice. Make sure it is fully coated on both sides.
3. Add EVOO to the pan.
4. Cook chicken on medium high for approximately 10 minutes on each side until crispy.
5. Finish cooking in oven depending on size or chicken thighs.
6. Garnish with finely chopped dill & basil.
7. Roast eggplant. Finely chop eggplant.
8. Cover in EVOO, and add salt & pepper, lemon juice, and paprika. Fully coat.
9. Add to baking tray and cook for 20-30 minutes until tender.
10. Top with finely chopped basil & dill.
11. Tzatziki. In bow, grate cucumber with cheese grater.
12. Add chopped dill, lemon juice, and S&P to taste.
13. Mix completely.
14. Plate together, add olives, serve & enjoy!

There’s beauty in golden simplicity.

Ingredients:

• 8-10 yellow & white carrots
• 2 parsnips
• 1 TBSP of EVOO
• 8 cups of veggie broth
• 1/2 TSP of saffron threads
• 2-3 bay leaves
• S&P to taste

1. Roast the root veggies. Heat oven to 350.
2. Peel skins of carrots and parsnips. Cut into 1/2 inch large pieces. Coat with EVOO and S&P to taste.
3. Spread evenly on baking sheet.
4. Bake for 20 minutes, or until tender.
5. Assemble soup. In soup pan add veggie broth, and bring to a boil.
6. Add roasted root veggies.
7. Add saffron threads and S&P to taste.
8. Lower heat to medium low. Cover and simmer for a half an hour or until root veggies are tender.
9. Blend. Blend in blender or magic bullet until fully incorporated.
10. Serve, garnish with fresh ground pepper and enjoy!

Ingredients:

• 1 lb of ground turkey
• 1/8th of a yellow onion, finely chopped
• 1 TSP of dried oregano & basil
• S&P to taste
• 1 TBSP of EVOO
• 1 egg
• 1/4 cup of breadcrumbs
• 1/4 cup of chopped celery, onion and carrot (each)
• 8 cups of veggie broth
• 8 oz of rigatoni
• 1 cup of baby spinach
• S&P to taste
• 3 sprigs of fresh basil

1. Make the meatballs. In a bowl, combine ground turkey, chopped onions, dried oregano & basil, S&P to taste, EVOO, egg & bread crumb.
2. Heat pan to medium heat. Add drizzle of EVVO. Shape meatballs with normal sized spoon making each meatball about half the size.
3. Cook on each side for 3-4 minutes or until crispy.
4. Heat oven to 350. Cook meatballs for 7-10 minutes.
5. Assemble soup. Heat soup pot at medium. Add drizzle of EVOO. Add celery, carrots and onions. S&P to taste and cook for 7-10 minutes.
6. Add broth and bring to a boil.
7. Add rigatoni and cook for 7 minutes.
8. Lower heat, add meatballs and baby spinach.
9. Garnish with fresh basil.

Turkey meat. I use turkey meat in this recipe simply because I prefer it for my everyday recipes. This could easily be substituted with ground beef.

Shirataki noodles. Shirataki noodles is something I use from time to time to have lower carb meals. This once again is a preference of mine, and could be substituted with a ramen alternative.

Ingredients:

• 1 LB of ground turkey (may sub ground beef)
• 1 egg
• 1/4 cup of bread crumbs
• 1/8th of a yellow onion, finely chopped
• 1 TSP of salt and pepper
• 1 TSP of ground ginger
• 1 TBSP of sesame oil
• 1 TBSP of mushroom soy sauce
• 8 oz of shiitake mushrooms
• 8 oz of baby bella mushrooms
• 4-6 green onions
• 1 TBSP of sesame oil
• 8 cups of vegetable broth
• 1 TSP of ground ginger
• 1 TBSP of mushroom soy sauce
• S&P to taste
• 1/2 cup of edamame
• 7 oz of shirataki noodles (may sub ramen)

1. Make the meatballs. In a large bowl, add ground beef, chopped yellow onions, egg, bread crumbs, 1 TSP of salt & pepper, ground ginger, and 1 TBSP of sesame oil & mushroom soy sauce. Mix until fully incorporated.
2. Heat pan at medium heat. Add sprinkle of sesame oil.
3. Shape meatballs by using normal sized spoon. Try to make the meatballs uniform in shape, making each about half a spoon worth.
4. Cook on medium heat for 2-3 minutes on each side until crispy.
5. Heat oven to 350. Bake for 10 minutes in oven. Remove and allow to cool.
6. Assemble soup. Heat soup pot at medium heat. Add 1 TBSP of sesame oil. Add mushrooms and the finely chopped bottom halves of green onions. S&P to taste. Sauté for 5-7 minutes.
7. Add broth. Turn heat up to high.
8. Stir in 1 TBSP of ground ginger & mushroom soy sauce and bring to a boil.
9. Add noodles and lower heat. Cook for 5-7 minutes.
10. Add cooled shelled edamame and meatballs.
11. When serving, too with green tops of green onions generously.