Brie, Mango, Crab and Green Chili Quesadilla

This is a simple appetizer to make. A crab, Brie, mango and green chili quesadilla. You get the creaminess of the Brie, the cool taste of the mango, a little spice from the chilies and who doesn't love succulent king crab. All blanketed in a soft flour tortilla. This dish is guaranteed to be a big hit at any event.

 Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• 2 large flour tortillas
• 6 oz Brie cheese
• 1 Mango
• 2 green chilies (either canned or roasted and peeled)
• 2 king crab legs

Peel and dice the mango in about 1/2 inch cubes. Dice the green chilies into about the same size. Remove the crab meat from the shell and shred it.

 

Lay one of the flour tortillas out on your work surface. Slice the brie and place it on the tortilla. Do not worry about covering the entire tortilla. When you cook it, everything will spread out. Top the brie with the mango, crab and green chilies. Finally, top it with a little more Brie.

Place the remaining tortilla and cook the quesadilla in a hot pan or on a griddle. Place a piece of foil on the quesadilla and use another pan to weigh it down while it cooks.

Allow the quesadilla to rest for 5-10 minutes before cutting it into wedges to allow the cheese to time to set up.

 Enjoy!

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Seared Ahi with Asian Slaw

Tender succulent ahi spiced and barely seared topped with a little wasabi mustard. I serve it on a bed of Asian slaw. Cool, crisp and delicious, it compliments the ahi perfectly. It’s a little bit of heaven on a plate. This makes a beautiful presentation for any occasion and will impress your guests. In addition, I’ll show you how to serve it as finger food for your next party.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Olive oil
• 1 TB chopped fresh ginger
• 1 clove of garlic, chopped fine
• 2 TB seasoned rice wine vinegar
• 2TB sesame oil
• 2 cups shredded cabbage
• 2 carrots, peeled and julienned
• 1/2 red bell pepper cut into match stick size strips
• 1/4 - 1/2 cup of chopped fresh cilantro, depending on your taste
• 2 green onions, thinly sliced
• 2 TB minced red onion
• 1/2 jalapeno finely chopped
• Cajun seasoning or cayenne pepper
• 1/4 cup sesame seeds
• 1 piece of sushi grade ahi
• Wasabi mustard
• Sriracha sauce (optional)

Begin by making the dressing. In a hot pan, add a little olive oil. To that, add 1 TB of chopped fresh ginger and 1 clove of garlic chopped. Lightly sauté it just to bring out the aromatics. We don’t want to brown it. After about a minute, remove it from the heat and let it cool. After the ginger garlic mixture has cooled, place it in a small jar or shaker container. To that add 2 TB of seasoned rice wine vinegar and 2 TB of sesame oil. Shake the dressing to blend.

In a medium size bowl, combine the cabbage, carrots, bell pepper, cilantro, green onions, red onions and the jalapeno. Toss it with the dressing and set it aside.

Toast the sesame seeds in a hot pan until they're golden brown. Season your ahi with the Cajun seasoning making it as mild or as spicy as you like. Press the seasoned ahi into the sesame seeds forming a nice crust on both sides.

 Heat about 1/4 inch of vegetable in a hot pan until it's almost smoking. Carefully place the ahi in the pan and sear it for 20-30 seconds on each side. Remember, we are just searing the ahi, we are not cooking it.

To plate this dish, cut the ahi into small slices and arrange it on top of some of the Asian slaw. To spice it up a bit, top it with some wasabi mustard and a little
Sriracha sauce.

Enjoy!

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Salad Made with Leftover Meat

Do you ever have leftover meats and wonder what to do with them besides reheating them the same way they were originally prepared? I'm going to show you how to make a simple salad and vinaigrette that utilizes the left over meat. Whether you have chicken, pork roast or a steak leftover, you can make this simple salad. I'm going to use pork for this recipe. Chances are you already have all of the other ingredients in your refrigerator and pantry. It's fast, light and healthy.

 

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• 1 tomato, coarsely chopped
• 2-3 green onions, chopped
• 2 cups of chopped romaine lettuce
• The juice from a lime
• 1 jalapeno, sliced
• 2 TB. red wine vinegar
• 2 TB. olive oil
• Honey to taste
• Salt and pepper to taste  
• 1 1/2 cups of left over meat, shredded or chopped. For this recipe, I am using some left over pork roast.

 Begin by adding a little olive oil to a hot pan. Add your meat and the sliced jalapeno to the hot pan. Brown the meat to bring out additional flavor. Finally, stir in the lime juice. Simmer for 1 minute and remove from heat.

Now let's make the vinaigrette. In a small jar or shaker container, add 2 oz of olive oil, 2 oz of red wine vinegar and a dsh of honey. If you want a sweeter dressing, add a little more honey.

Shake to blend and season to taste with salt and pepper.

In a medium size bowl,  combine the lettuce, tomatoes and green onions. Toss it with as little or as much of the vinaigrette depending on your taste.

 Place the salad in a serving bowl and top it with the meat mixture.

Enjoy!

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Chicken and Applesauce Dog Biscuits

Your dog will be even more of a best friend if you make them these chicken and applesauce dog biscuits.  After all, what dog doesn't love chicken?! In addition, this recipe uses all natural ingredients so you'll know you little pooch is getting the best. Savory chicken bouillon with naturally sweet applesauce my this a wholesome treat you furry friend will love.

For this recipe, you will need the following:

• 3 cups of whole wheat flour
• 1/4 cup sunflower seeds, shelled
• 1/4 cup applesauce
• 1/4 cup vegetable oil
• 1 T. molasses
• 1 tsp. honey
• 1 egg
• 1 chicken bouillon cube dissolved in a half cup of hot water

Preheat your oven to 350 degrees. Combine all ingredients into a mixer. Mix until all ingredients are incorporated. The dough will be pretty stiff.

 

Roll the dough out onto a floured surface until it is about 1/2 inch thick. Using your favorite cookie cutter, cut shapes out for your furry little friend.

 

Bake for 30 minutes until they are nice and crunchy. Allow them to cool on a wire rack. This allows air circulation so the biscuits don't get soft.

 

Enjoy!

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