Sweet Pepper Relish

For those of you who enjoy a pepper relish but my heat seekers pepper relish is much too hot and spicy, then this one is for you. I developed the relish using sweet peppers, garlic, basil and olive oil. The sweet peppers have less heat than a green bell pepper. This makes an excellent topping for pasta, scrambled eggs, and my favorite, crostinis. However you choose to use it, I'm sure you will enjoy it.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

• Sweet chili peppers (found in the produce department of most grocery stores. They look like jalapeños but are usually an assortment of red, orange and yellow peppers)
• Roasted garlic extra virgin olive oil (you can also use regular extra virgin olive oil and add sliced garlic at the end)
• 1 tsp sea salt
• Several fresh basil leaves, julienned
• Sterilized mason jars

 

Washing the sweet peppers under cold running water and allow them to drain. Place them in a bowl and drizzle them with the roasted garlic olive oil. Add the sea salt and toss them until they are coated thoroughly.

 

 Then, spread the peppers out on a foil lined baking sheet. Place them under your broiler for 4 to 5 minutes until they begin to char. Once the peppers begin to char, turn them over. Continue this process until all sides are charred. Be careful not to over blacken them.

 

Once the peppers are charred on all side, in a bag and tie it closed for about 5 minutes.

Next, remove the peppers from the bag and place them back on the baking sheet. Peel the charred skin off each pepper and gently remove the green stem. Do not rinse them under running water. That will remove all of that fantastic charred flavor.

Once the peppers are peeled, place them on a cutting board and thinly slice them.

Finally, pack the peppers loosely into the mason jars leaving ½ to 1 inch at the top. Top it with the sliced basil. Next, you are going to top off the jar with the roasted garlic olive oil. If you plan to use extra virgin olive oil, Add a couple cloves of sliced garlic before topping with olive oil.

 

These will last in your refrigerator for several weeks. Continue to jar the rest of the peppers in the same manner. Allow the jars to sit for as few days so that the different flavors can mingle.

  Enjoy!

 

I welcome your comments. Click here to add your thoughts.

Orzo with Spinach and Roasted Peppers

This tasty side dish is as good as it is simple to make. Roasted bell peppers and spinach sautéed with garlic combined with orzo pasta make this dish a nice change from potatoes and rice. In addition, the ingredients for this recipe are readily available making this dish the perfect accompaniment anytime of the year.

Click here to view the video demonstration with additional tips.

For this recipe, you'll need the following:

•  3/4 cup of uncooked orzo (rice shaped pasta)
• 2 red bell peppers, roasted, peeled and seeded
• 4-5 cups of fresh spinach
• 2 TB olive oil
• 1 TB butter
• 2 cloves of garlic, chopped
• freshly grated Parmesan cheese

Cook the orzo in a pot of boiling water. Be sure not to over cook it as you will be placing it in a saute pan to finish cooking. Chop the bell peppers into 1/4 to 1/2 inch pieces. Chop the spinach in the same manner.

In a hot pan, add the olive oil and butter. Once the butter has melted, add the garlic and saute for 20 to 30 seconds being careful not to brown the garlic. Add the spinach and saute until it's just wilted. Add the bell peppers and stir until it is completely blended.

Finally, stir in the cooked orzo and season to taste with salt and pepper. Just before serving, top the orzo with freshly grated Parmesan cheese.

Enjoy! 

I welcome your comments. Click here to add your thoughts.

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!

I welcome your comments. Click here to add your thoughts.

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!

I welcome your comments. Click here to add your thoughts.

Pan Seared Tilapia with Chili Lime Butter and Corn Relish

Tilapia filets, lightly seasoned then pan seared. Served on top of a bed of sauteed spinach, topped with a chili lime butter sauce and corn relish, this dish will have your taste buds doin' the happy dance. All fresh ingredients and it tastes like summer on a plate. It may sound like a lot but it is in fact quite simple to make. The brightly flavored corn relish can also be used on chicken, pork or other kinds of fish. Serve it at your next dinner party and your guests will be amazed.

For this recipe, you’ll need the following:
 

Corn Relish:

• 2 strips of bacon, chopped small
• 2 ears of yellow corn, shaved
• 1 tomato, diced
• 1/3 of a bunch of cilantro, chopped
• Zest from a lime
• Salt and pepper to taste

Chili Lime Butter Sauce:

• 1/4 cup of unsalted butter
• 1 medium shallot, chopped fine
• 1 serrano chili, finely chopped (if you don’t like spicy, substitute a jalapeño)
• 1/4 tsp salt
• 1 lime

Tilapia:

• 2 tilapia filets
• Seafood seasoning (I prefer equal parts of coriander and fennel, lightly toasted in a dry pan and ground to a powder)
• Flour for dredging
• Oil for frying
• 2 cloves of garlic, chopped
• 4 cups fresh spinach

Begin by making the corn relish. In a hot pan, add the chopped bacon and brown it until its crisp, about 5-8 minutes. When the bacon is done, remove it from the pan and place it on paper towels to drain, reserving a tablespoon of fat. To the bacon fat, add the corn  and sauté until its done. Once the corn is cooked through, remove it from the heat and add the bacon back to the pan along with the tomato, cilantro and zest. Season it to taste with salt and pepper then set it aside.

 Now we will make the chili lime butter sauce. To a small sauce pan over medium heat, add the unsalted butter, shallot, chili and salt. Add the zest and juice from a lime and stir until the butter is melted. Remove from heat and set the chili lime butter sauce aside.

Now its time to pan sear the tilapia. Heat about 1/3 cup of vegetable oil in a skillet over medium high heat. Season the tilapia filets with your favorite seasoning (or mine). Dredge them in flour knocking off any excess. When the oil is hot, carefully add the tilapia filets. Cook them for about 2-3 minutes per side (depending on the thickness of the filet) until they are a light golden brown on both sides.

Sautéing the spinach. Place a little olive oil (about 2 tablespoons) in a hot pan. Add the garlic and sauté for about a minute. Do not let the garlic brown. This will result in a bitter taste. Add the spinach, tossing it in the hot oil and garlic until it is lightly sautéed.

 

 Now lets assemble our dish. Place some of the sautéed spinach on a plate. top the spinach with one of the tilapia filets. Next, drizzle a little of the chili lime butter over the filet. Finally, top the filet with some of the corn relish.

Enjoy!

I welcome your comments. Click here to add your thoughts.