Orange-Rosemary Roast Chicken


Orange-Rosemary Roast Chicken
  • 2 medium oranges
  • 1 1/2 potatoes, cut into wedges or squares
  • 1 tbsp dry rosemary
  • 1/4 cup Olive Oil
  • 2 1/4 tsp salt
  • 1/4 tsp pepper
  • 5-6 chicken thighs (with skin or skinless)
  • 1 tbsp balsamic vinegar
  • 1/4 tsp honey
  • 1/2 cup olives pitted and cut into pieces
  • 1 oz parmesan cheese
  1. Place an empty baking pan in the oven and preheat to 425 degrees
  2. Slice 1.5 oranges into thin slices and place in a bowl. Add rosemary, potatoes, 1 tbsp olive oil, 3/4 tsp salt, and pepper to orange slices and toss to coat. Scatter this mix over the preheated pan. Bake until potatoes start browning (approx. 15min)
  3. Season chicken with 1 tsp salt and 1/8 tsp pepper. Heat 2 tbsp oil in a skillet and add chicken until it turns golden (5 to 7 minutes). Turn chicken and cook for about 5 minutes on the other side. Transfer to the baking sheet with the potatoes, return to oven and bake for about 20 more minutes. (Until potatoes are browned and chicken is done).
  4. Squeeze juice out of the remaining half orange and mix in a bowl with balsamic vinegar, honey, 1/2 tsp salt and 1 tbsp oil. Remove pan from the oven. Scatter olives and parmesan cheese and drizzle with the juice mixture
  5. Sprinkle with more rosemary if desired

BBQ Short Ribs


  • 1/4 cup soy sauce
  • 1/4 cup Coca-cola
  • 3 tbsp brown sugar
  • 1 tbsp olive oil
  • 1/2 pear (grated on the large holes of a box grater)
  • 2 garlic cloves, minced
  • 2 pounds beef short ribs
  • Salt
  1. Combine the soy sauce, coca-cola, brown sugar, oil, pear and garlic in a bowl. Mix until the sugar dissolves.
  2. Add the short ribs and let them marinate in the refrigerator for 1 to 4 hours
  3. Grill over high heat until desired doneness.
  4. Add salt to taste

Torta de piña


  • 1 cucharada de mantequilla derretida
  • 3 cucharadas de azúcar morena
  • 1 o 2 latas de piña en rodajas (depende de como se distribuyan en el molde). Reservar 1/4 taza del jugo
  • 1/4 taza de cerezas partidas por la mitad
  • 1 taza de mantequilla
  • 2 tazas de azúcar
  • 6 huevos batidos separadamente
  • 1 1/2 tazas de harina cernida
  • 2 cucharaditas de polvo de hornear
  • 1/2 cucharadita de esencia de vainilla
  1. Engrasar un molde con la mantequilla derretida y espolvorear con la azúcar morena
  2. Repartir las tajadas de piña en el fondo del molde y si se desea también en los lados. Colocar media cereza en el centro de cada tajada
  3. Batir la mantequilla con el azúcar hasta formar una crema.
  4. Agregar los huevos, harina, polvo de hornear, vainilla y jugo de piña y batir muy bien.
  5. Vertir en el molde y llevar al horno a 300 grados por aproximadamente una hora.

Phyllo Egg Cups


  • 1 Set of Phylllo Dough sheets
  • Shredded Cheddar cheese
  • 6 eggs
  • 3 Tbsp butter melted
  • Dry basil
  • Salt
  1. Preheat oven to 350 degrees
  2. Add eggs to a bowl and mix them. Add salt
  3. Grease 8 muffin cups
  4. Lay out the phyllo sheets and cut them into 8 rectangles
  5. Take a few layers of phyllo squares and put them on the bottom of the muffin cups
  6. Brush them with butter
  7. Add a couple more layers of phyllo squares (You will have leftover phyllo squares after this step)
  8. Brush them with butter
  9. Add shredded cheese
  10. Pour egg mix into the 8 muffin cups
  11. Add basil on top of each cup
  12. Bake them for about 20-25 minutes until the eggs look done

Chicken and Quinoa with Avocado Sauce


Quinoa:

  • 2 cups chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1/2 cup chopped green onion
  • 1 1/2 tsp lemon juice
  • 1/4 tsp salt
  1. Bring broth to a boil in a saucepan. Stir in quinoa and let it boil again.
  2. Reduce heat to low and simmer covered until quinoa is tender.
  3. Remove from heat and keep covered
  4. Before serving, mix in green onion, lemon juice and salt

Chicken:

  • 6 boneless skinless chicken breasts (approx. 2 pounds)
  • 1 1/2 tsp cumin
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp paprika
  • 1/8 tsp pepper
  • 1 tsp salt
  • 1 1/2 tsp vegetable oil
  1. Mix cumin, onion powder, paprika, pepper, salt in a small bowl
  2. Pat chicken dry with paper towels and rub spice mixture on all sides
  3. Heat oil in a skillet over medium-high heat. Add chicken, cover and reduce heat to medium. Cook until chicken is done (approx. 10 min).
  4. Transfer chicken to a plate and let it rest

Avocado Sauce:

  • 1/2 large avocado or 1 small one peeled and pitted
  • 1/2 cup water
  • 1/4 cup plain greek yogurt
  • 2 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  1. Mix avocado, yogurt, water, lemon juice, garlic powder and salt in a blender until smooth

Serve chicken on top of quinoa and add avocado sauce

Sweet Chicken


  • 1/4 cup soy sauce
  • 2 Tbsp honey
  • 1 tsp dry ginger
  • 2 tsp minced garlic
  • 1 Tbsp brown sugar
  • 4 boneless skinless chicken breasts (approx. 1 1/4 pound) cut into thin strips
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 Tbsp vegetable oil
  1. Mix soy sauce, honey, ginger, garlic and brown sugar in a bowl.
  2. Sprinkle chicken with salt and pepper
  3. Heat oil in a skillet. Add chicken and brown on both sides (add more oil if needed).
  4. Pour sauce over chicken. Simmer uncovered until sauce thickens (approx. 10 minutes)
  5. Serve with white rice or cauliflower rice

Flank Steak Tacos with Strawberry Salsa


Steak Tacos with Strawberries
  • 1 pound Flank Steak
  • 2 tsp vegetable oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Corn tortillas

Salsa:

  • 2 cups chopped strawberries
  • zest and juice of 1 lime
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup finely chopped onion
  • 1 Tbsp cilantro
  1. Season steak with salt and pepper. Heat 2 tsp oil in a large skillet over medium heat. Add the steak and cook turning halfway through. Approx. 3 to 4 minutes per side. Transfer to a cutting board, let it rest for 10 minutes and thinly slice it against the grain
  2. To prepare the salsa, combine the strawberries, lime juice and zest, balsamic vinegar, honey, salt and pepper. Stir the onions and cilantro.
  3. Divide the steak and salsa among warmed tortillas. Serve with more cilantro if desired

Lentil Soup with Lemon


  • 3 Tbsp olive oil
  • 2 cups minced onion
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 5 cups water
  • 2 chicken Bouillon Cubes
  • 1 cup dried lentils
  • 3/4 cup peeled and diced carrots
  • Juice from 1 lemon
  • 3 Tbsp chopped fresh cilantro
  • Sour cream
  1. Heat oil in a large pot. Stir in onion and garlic and stir occasionally until browned (approx. 5 minutes)
  2. Stir in tomato paste, cumin, salt, pepper. Stir for about 2 minutes
  3. Stir in lentils, chicken cubes, water and carrots. Bring to a boil over high heat
  4. Reduca heat to medium low and simmer covered for about 20-25 minutes until lentils are soft
  5. Stir in lemon juice and cilantro.
  6. Serve with sour cream (optional)

Moussaka


  • 2 pounds eggplant
  • Salt
  • 2-3 tbsp olive oil

Meat Sauce:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 pound ground beef ▢ 1/2 cup red wine , dry (optional)
  • 1 can 14 oz crushed tomatoes
  • 3 tbsp tomato paste
  • 1 cup water
  • 1.5 beef bouillon cube
  • 2 bay leaves
  • 1.5 tsp sugar
  • 2 tsp dried oregano
  • 3/4 tsp salt

Bechamel Sauce:

  • 4 tbsp butter
  • 5 tbsp flour
  • 2 1/2 cups milk
  • 1/4 tsp nutmeg
  • 1/2 cup parmesan cheese
  • 1 egg
  • 1 egg yolk
  • 1 chicken bouillon cube
  • 1/4 tsp pepper

Topping:

1/2 cup panic crumbs

PREPARATION

  1. Cut eggplant – thin slices. Place eggplant on a paper towel. Sprinkle with salt. Leave to sweat for 30 minutes. 
  2. Meanwhile, make Meat Sauce and Béchamel Sauce.
  3. Preheat oven to 450F. 
  4. Cover eggplant with paper towels and tap dry
  5. Lay on parchment paper lined trays, brush with oil., and bake 15 – 20 minutes. Remove and set aside to cool slightly.
Meat Sauce:
  1. Heat olive oil in a large skillet, then cook the garlic and onion for 2 minutes. 
  2. Add the beef nd cook until it changes from pink to brown
  3. Add wine cook for 2 minutes
  4. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
Bechamel Sauce:
  • Melt butter in a pan. Add flour and cook for 1 minute, stirring constantly.
  • Stirring constantly, slowly add the milk. Then stir regularly for 3 to 5 minutes or until it thickens. Add chicken cube, pepper and nutmeg
  • Remove from the stove and whisk in cheese
  • Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
Assemble:
  1. Lower oven to 350F
  2. Place half the eggplant in the bottom of a baking dish then top with the meat sauce
  3. Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. 
  4. Bake for 30 – 40 minutes or until golden brown.