• 1/2 pound of fresh (cleaned) calamari tubes
• 4 oz. jar of quartered marinated artichokes
• 2 large tomatoes
• 3 cloves of garlic
• splash of balsamic vinegar
• EVOO
• 1 whole large lemon
• 1/2 cup crumbled feta cheese
• Salt
• Pepper

• Strain the artichokes (reserving the liquid) and chop them up into bite sized pieces along with the tomatoes.  Set aside.
• Rinse calamari tubes, and with a very sharp knife slice into narrow rings around .5cm wide.  Mix calamari rings in a bowl with one minced garlic clove and a pinch or two of both the salt and the pepper and set aside as well.
• Drizzle the bottom of a medium sized pan with EVOO and set on medium high heat.  Add 2 cloves of minced garlic to EVOO and cook until it begins to brown.
• Toss tomatoes and artichokes into pan with the 1/2 cup of reserved artichoke marinade and cook for two minutes or so.
• Add calamari rings and a splash of balsamic vinegar to the pan and stir 2-3 minutes as the rings pop and cook through.  Be careful not to overcook the squid – it will get too tough very quickly.  Taste test when you think it’s done… but as a general rule with calamari – if you think it might be done… it is.
• With a slotted spoon scoop out the tomatoes, artichokes and calamari and transfer to a bowl.  Add 1/2 cup of feta cheese and the juice of one lemon and toss well.

This recipe will serve 3-4, as a side.  Feel free to change the recipe to accommodate more for a cocktail party.  Also tastes great cold!

• Two thin chicken cutlets
• Handful of cashew halves
• Two cloves of garlic, minced
• One red pepper
• One yellow pepper
• Low sodium soy sauce
• Stir fry sauce
• White wine
• 2 tbs butter
• Dash of cayenne pepper
• Fresh ground pepper
• Lime juice

• Preheat oven to 350F.
• Pepper the two chicken cutlets and set onto a baking sheet covered in tin foil.
• Cut up your peppers into narrow strips, making sure to remove all seeds.
• In a small skillet, melt the butter over medium-high heat and cook the minced garlic until it becomes aromatic.
• Add in the pepper strips and the cashews and let simmer until the peppers soften.
• Add a dash of cayenne pepper to the peppers… being careful to make sure that the steam doesn’t get in your eyes… ouch.
• At this point, add a splash of soy sauce and around 2 tbs of sweet stir fry sauce.
• Mix with soft spatula and add a splash of white wine and lime juice.
• Spoon the pepper/cashew mixture on top of the two chicken cutlets.
• Toss in oven and bake until fully cooked.  Since we’re using thin cutlets… I would check them at 20 minutes.

• 4 tablespoons of butter
• Handful of baby carrots (or large carrot) – chopped up
• 1/2 cup of flour (plus more if you need to thicken sauce)
• 3 cups of chicken broth
• 1 cup white wine
• 2-3 cups of cooked chicken (leftovers are great for this!)
• 1-2 cups of cauliflower chopped
• 1 package of potato gnocchi
• 1 cup dried cranberries

• Bring a medium pot of water to boil and add gnocchi, scooping them out as they rise to the top, straining them and and setting aside in a bowl.
• Melt the butter in a large skillet and add chopped carrot and cauliflower.  Cook on medium heat until veggies soften.
• Add the 1/2 cup of flour to the vegetables and butter and mix with a soft spatula until flour is completely mixed and skillet contents take on a paste-like consistency and brown a bit.
• Add 1 cup of white wine and 3 cups of chicken broth slowly, whisking as you go.
• After about 10 minutes, when mixture begins to thicken, add your cooked chopped chicken and cranberries to the skillet and let simmer until it reaches the consistency of the inside of a chicken pot pie!  If you need to, feel free to add another cup of chicken broth.
• Add in cooked potato gnocchi, combine well and serve with a side of cranberry sauce!

Pre-Thanksgiving in under 45 mintues!  La la laaa.

I was browsing through the grocery aisles talking to my best friend on the phone when I came face to face with a package of pre-made gnocchi. I was looking for artichoke hearts but there it was… the gnocchi. It sat in my pantry until I was bored, and wanted to try something I’d never done before. Soooo I took out an arm full of ingredients, and jumped into a gnocchi adventure. Not going to lie – this was one of my favorite dishes to date. See people!? Challenge yourselves to step outside of the box (or in this case a vacuum sealed package )… and your stomach will be rewarded!

• 1 package potato Gnocchi
• Pinch of salt
• 1 can lobster bisque ( I bought the organic kind – up to you though)
• 1/2 cup of your favorite white wine
• 1 can chopped clam
• 1 cup heavy cream (or milk in a pinch)
• Fresh basil
• 10-15 medium cleaned shrimp
• 1/2 cup mascarpone cheese
• 2 oz goat cheese
• Fresh ground pepper

• Set a large pot of lightly salted water to boil. Once water begins to boil, drop in half of the gnocchi. I do this because it’s easier to keep an eye on them if it’s not so many at a time. While this probably isn’t the most efficient way to cook them – I was paranoid about over cooking. So I literally stood next to the pot with a slotted spoon. Everytime one of the gnocco (yes I googled the singular of gnocchi – don’t judge! haha!) popped up and started floating, I scooped it out with the spoon and set it aside in a bowl. I’m sure that if you just waited until a majority of the gnocchi were floating – you’d be fine.
• In a sauce pan (or medium pot), empty out your can of lobster bisque and begin to heat it up on a low-medium setting. When you can smell the deliciousness – add in the half cup of your favorite wine (I used a good Sauvignon Blanc) and stir. Continue to stir on low-medium heat for 4 minutes, and then add the heavy cream to the mix and stir until entire sauce is creamy and lighter in color.
• Chop up some leaves of fresh basil with a sharp knife and toss into pot.
• Scoop 1/2 cup of mascarpone cheese and 2-3 oz. of goat cheese into sauce and stir until cheese is fully melted into the sauce.
• Strain can of clams and toss into pot with 10-15 cleaned, deshelled/detailed shrimp.
• Let reduce on medium heat, stirring frequently until shrimp are curled and pink in color. When the shrimp are fully cooked, the sauce is done.
• Salt and pepper to taste.
• Add cooked gnocchi to the sauce pan and combine!

Seriously this dish is so rich, creamy and filling that it probably is good for three or four main course servings. Feel free to add more shrimp, or more gnocchi as well!

Enjoy!!! Tell me if you come up with any good alterations too!

They recently sent me their recipe for Salmon and Goat Cheese Napoleon – a dish that they actually prepared on The Today show earlier this year with Kathy Lee and Hoda Kotb!  I checked it out and was excited to give it a try because as you know, I’m a fan of anything with soft cheese and roasted red peppers!   Their recipe was straightforward and their ingredients were simple and easy to find but the result was still absolutely delicious!!

Check out the picture – their cookbook version is on the left and my shot at it is on the right.  :).

• 10 oz. salmon filet
  
• Salt & Pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon dill
• 2 tablespoons EVOO
• 1 zucchini
• 2 cloves minced garlic
• 2 tablespoons finely chopped fresh chives
• 1 roasted red pepper
• 1/4 pound goat cheese

1. Season salmon by sprinkling it with the salt, pepper, thyme, and dill.
2. Heat EVOO in a nonstick frying pan and cook salmon on medium for 5 minutes on each side until cooked all the way through.
3. Cut zucchini in half width-wise, then in thin slices lengthwise.  Sauté or grill until tender with the garlic and chives.
4. Cut roasted red pepper, goat cheese and salmon to match zucchini slices.
5. Layer salmon, goat cheese, zucchini and roasted red pepper strips to form a tower.  Secure with toothpick  if necessary.
6. Serve with wild rice pilaf.  (In my case I gave the dish a little Miami spice and used rice and beans.  :) )

Check out more about Eli & Max at their website www.freshmaninthekitchen.com.

xo.

• Two chicken breasts
• 1/2 Haas Avocado
• 3/4 cup of milk (not skim)
• 1/2 cup shredded sharp cheddar
• 5-6 Mozzarella bocconcini sized balls
• 2 Tbs butter
• 2 Tbs flour
• Paprika
• Salt & Pepper
• EVOO
• Habanero sauce
• Lime juice

• Cube chicken into medium sized bits and set aside in a bowl.
• Drizzle a bit of EVOO over chicken.
• Sprinkle paprika, salt and pepper over chicken and set off to the side.
• In a small skillet, on low heat, melt the butter completely and then add flour while whisking to create the rue.
• Once paste begins to form, add 1/4 cup of milk and continue to whisk.
• Cut avocado in half, scoop out fruit with spoon and pulse a few times with a food processor. (If you don’t have one – that’s okay… use the back of a fork to puree the avocado.)
• Add avocado to the skillet and whisk until completely combined.
• Add rest of milk and the shredded cheese and whisk while it melts into sauce.
• After cheese has melted into sauce, check out the consistency. If it’s too thick, add a little extra milk and whisk until it’s the desired consistency.
• Add 5-10 drops of Habanero sauce (depending on how hot you like it!)
• Salt and pepper to taste.
• In a separate skillet toss the chicken, EVOO and spices mix over medium – high heat until browned and cooked throughout. While it’s cooking squirt some lime juice to add extra juiciness.
• Turn oven broiler to low.
• Pour sauce over chicken in skillet and drop Mozzarella balls over the top.
• Sprinkle a bit of paprika on top, and with the oven door open, set the skillet on the top shelf of the open with the plastic handle on the OUTSIDE of the oven.
• Keep a super close eye on the Mozzarella and when it has melted like a margherita pizza – using a oven mitt pull it out.

Serve over pasta or alone with a salad.

• Two chicken breasts
• One large palm full of crumbled Gorgonzola cheese
• 1/2 can of drained chickpeas (low sodium Goya is my favorite)
• 2.5 Tbs of butter
• 2 Tbs of flour
• 4 oz of low sodium chicken broth
• 4 tbs (or just a big splash) of your favorite white wine (mine is Robert Mondavi Chardonnay for cooking and Sauvignon Blanc for drinking!)
• 1/4 cup of milk (at least 2%)
• 2 tbs basil paste (found in the fresh herbs isle… or sometimes in the canned sauces area)
• EVOO

• Okay so to start off we need to brown the chicken a bit so we can get it in the oven. Preheat your oven to 350 degrees and in a skillet on medium-high heat drizzle some EVOO and when it’s hot, carefully add in chicken.
• Turn chicken often and watch to make sure that it browns evenly.
• When the chicken has a nice golden hue all over it, drain chicken and place on a tin foiled baking sheet and toss into the oven. Set the pan you used to cook the chicken off to the side to cool. The chicken should cook for around 15-20 more minutes – which is just about the amount of time it will take to make the sauce.
• Set a separate burner than the one you already used to low-medium heat. You don’t want the burner to be too hot and mess up the sauce.
• To get the sauce started, we’re going to make a rue. In the same pan that you cooked the chicken in, melt two tbs of butter. Using a soft spatula, scoop together all of the brown bits left over from the chicken to add to the flavor of the sauce.
• Once butter is melted, add 1 tbs of flour and stir quickly with a whisk as mixture thickens. Add second tbs and repeat whisking process. Now you have a pasty mixture in the pan, and this is your rue. .
• Add in half of your milk while whisking until sauce combines and smooths, and then repeat with the rest of the milk.
• Drop in two tbs of basil paste and whisk thoroughly.
• At this point, add half of your chicken broth and whisk until smooth.
• Slowly take palm-full of Gorgonzola cheese and add to the pan. The thing with this cheese is that the clumps can be rather slow in breaking up on their own. I use a fork to mash the larger lumps a bit and help make the sauce uniform.
• Once cheese is in the pan and melting, add your splash of white wine and let sit as you whisk it for a minute or two to let the alcohol cook out.
• At this point, check out the amount and the creaminess of your sauce, if it’s too thick, add some more chicken broth slowly until you are happy with the consistency. If you find that the opposite is true and that it’s too runny, add a bit more flour, very slowly and whisk until it thickens.
• Once you’re happy with the sauce, add half of a can of drained chickpeas and fully coat them in the sauce. Let sit on low heat for a few minutes until the chickpeas are nice and warm.
• Check on your chicken – cut one piece open in the middle to make sure that there is no pink on the inside.
• Once chicken is done, set on serving plate and with a ladle, spoon over creamy sauce and chickpeas.

• Wheat Thins
• Round of queso fresco
• Medium sliced ham (I love black forest ham)
• Freshly ground pepper
• Dried apricots
• Balsamic vinegar

• Rip off a nice chunk of queso fresco (if you don’t know what it is… wikipedia compares it to a mild feta combined with Indian paneer… I suppose they’re right… but it’s best just to get some!)
• Stack cheese onto of folded ham and sprinkle pepper all over… top with a half/whole dried apricot.
• It tastes great with a drizzle of balsamic on the top – but I found out that it seriously cuts into the amount of time you have to eat it before the cracker gets too soggy to pick up.