Name: A Perfect Pot of Mussels
Yield: 2 servings
Ingredients: 1 Large Leek or Onion (chopped or sliced); 2 Tbsp Olive Oil or Unsalted Butter; 2 Lbs Mussels (scrubbed and de-bearded); 1 Cup Seafood Stock (Water, Wine or Beer can be substituted); 2-3 Sprigs Rosemary (Thyme or Parsley can be substituted or a combo used)

A Perfect Pot of Mussels

May 24, 2018 By Liz

A Perfect Pot of Mussels

Ready in only 20 minutes!

Servings

servings

Ingredients

1 Large Leek or Onion chopped or sliced
2 Tbsp Olive Oil or Unsalted Butter
2 Lbs Mussels scrubbed and de-bearded
1 Cup Seafood Stock Water, Wine or Beer can be substituted
2-3 Sprigs Rosemary Thyme or Parsley can be substituted or a combo used

Servings

servings

Ingredients

1 Large Leek or Onion chopped or sliced
2 Tbsp Olive Oil or Unsalted Butter
2 Lbs Mussels scrubbed and de-bearded
1 Cup Seafood Stock Water, Wine or Beer can be substituted
2-3 Sprigs Rosemary Thyme or Parsley can be substituted or a combo used

Instructions

Heat 1 Tbsp oil in a large pan over medium-high heat
Add in the leek. Cook, uncovered and stirring often, until the leek begins to soften
Add in the stock, mussels and rosemary
Cover and cook until the mussels have opened completely. 3 to 5 minutes
Discard mussels that have not opened. Toss with remaining oil
Serve mussels and broth in shallow bowls with crusty bread

Pasta with Charred Broccoli, Feta and Lemon

March 20, 2018 By Liz

Pasta with Charred Broccoli, Feta and Lemon

Ready in about 20 minutes!

Servings

servings

Ingredients

2 cups Small Broccoli Forets
1 1/2 Tbsp olive oil
1 Tsp Kosher Salt
1/4 Tsp Crushed Red Pepper
4 oz Penne Pasta - uncooked
1 clove garlic minced
1/4 cup Heavy Cream
2 oz Feta Cheese crumbled
2 Tsp Lemon Rind grated
pinch Black Pepper freshly ground
pinch Flaked Sea Salt

Servings

servings

Ingredients

2 cups Small Broccoli Forets
1 1/2 Tbsp olive oil
1 Tsp Kosher Salt
1/4 Tsp Crushed Red Pepper
4 oz Penne Pasta - uncooked
1 clove garlic minced
1/4 cup Heavy Cream
2 oz Feta Cheese crumbled
2 Tsp Lemon Rind grated
pinch Black Pepper freshly ground
pinch Flaked Sea Salt

Instructions

Pre-heat oven to 425° F
Combine broccoli, 2 tsp oil, pinch of salt and red pepper on a baking sheet. Bake for about 20 minutes or until the broccoli is charred a bit. Stir after 15 minutes
While broccoli is baking, bring a large pot filled with water to a boil. Add salt and pasta. Cook pasta to al dente (about 10 - 15 minutes). Drain in a colander over a bowl and reserve about 1/2 cup of the cooking liquid
Heat the remaining oil and the garlic in a large skillet over medium heat. Cook about 2 minutes until the garlic is golden, stirring occasionally. Add in the cream and reserved cooking liquid, stirring constantly with a whisk.
Stir in the feta and continue to stir until feta begins to melt and sauce is thickened.
Add in broccoli, pasta and lemon rind and stir to coat.
Plate the pasta mixture. Sprinkle with black pepper and the flaked sea salt. Serve

Chicken and Mixed Peppers

March 20, 2018 By Liz

Chicken and Mixed Peppers

This easy and colorful dish makes a nice light supper.

Servings

servings

Ingredients

4 Boneless, Skinless Chicken Thighs
Bread Crumbs with Italian Herbs
1 ea Red, Yellow, Orange and Green Bell Peppers coarsely chopped
1 Lemon juiced
Salt taste
2 Tbsp olive oil

Servings

servings

Ingredients

4 Boneless, Skinless Chicken Thighs
Bread Crumbs with Italian Herbs
1 ea Red, Yellow, Orange and Green Bell Peppers coarsely chopped
1 Lemon juiced
Salt taste
2 Tbsp olive oil

Instructions

Roll the chicken thighs in bread crumbs and set aside
Place olive oil in skillet and begin to heat it
When oil is hot, place breaded thighs in skillet to brown
Turn the thighs and add in the chopped peppers
Add in lemon juice and salt
Turn heat down and let cook for about 10 minutes
Enjoy!

Gingered Carrot Soup

March 11, 2018 By Liz

Gingered Carrot Soup

This simple and easy to make soup is one of the most nourishing foods. Paired with a salad this makes a wonderful lunch or a light supper.

Servings

servings

Ingredients

3 Tbsp Unsalted Butter
1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
2 Cups White or Yellow Onion chopped
Salt to taste
1 Tsp Fresh Ginger Root minced
2 Cups Chicken or Vegetable Stock
2 Cups Water
3 large strips Orange Zest
Chives, Parsley, Dill or Fennel for garnish chopped

Servings

servings

Ingredients

3 Tbsp Unsalted Butter
1 1/2 Lbs Carrots (6-7 large) cleaned and sliced
2 Cups White or Yellow Onion chopped
Salt to taste
1 Tsp Fresh Ginger Root minced
2 Cups Chicken or Vegetable Stock
2 Cups Water
3 large strips Orange Zest
Chives, Parsley, Dill or Fennel for garnish chopped

Instructions

Melt butter in a soup pot over medium heat
Cook onions and carrots until the onion is translucent, stirring occasionally. About 5 - 8 minutes. Do not let them brown.
Sprinkle a teaspoon of salt over the carrots and onions as they cook
Add stock and water, ginger, and orange zest. Bring to a simmer. Cover and cook about 20 minutes or until the carrots are soft.
Remove the strips of orange zest. If you forget and purèe the soup with the zest still in it, the soup may be too bitter.
Purèe the soup in a blender or food processor until completely smooth. Only fill blender bowl a third full of the hot liquid. Keep one hand on the cap of the blender to keep it from popping off. Add more salt to taste.
Ladle into bowls and garnish with chives, parsley, dill or a swirl of heavy cream. A dollop of sour cream also works well.

Roasted Sweet Potatoes with Smoked Paprika

November 4, 2017 By Liz

Roasted Sweet Potatoes with Smoked Paprika

What's Thanksgiving without sweet potatoes? Most sweet potatoes are huge, so figure 1/2 potato per person or less.

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

4 Sweet Potatoes
1 tsp olive oil
3 Tbsp Butter
2 Tbsp Honey
1 Tbsp Smoked Paprika or Hungarian paprika
2 Tbsp Cilantro - fresh chopped
3/4 tsp Kosher or Sea Salt

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

4 Sweet Potatoes
1 tsp olive oil
3 Tbsp Butter
2 Tbsp Honey
1 Tbsp Smoked Paprika or Hungarian paprika
2 Tbsp Cilantro - fresh chopped
3/4 tsp Kosher or Sea Salt

Instructions

Preheat oven to 400 Degrees F.
Scrub the potatoes.
Pierce the potatoes with a fork and rub them with the oil.
Place potatoes on a sheet pan and bake for about 1 hour- until tender.
Remove from oven and slice potatoes lengthwise in quarters. Arrange on a serving platter.
Combine the butter, honey and paprika in microwave-safe bowl. Heat in microwave for about 1 minute.
Drizzle the butter mixture over each potato wedge.
Sprinkle with chopped cilantro and salt. Serve.