Roasted Shrimp and Balsamic Spring Vegetables
Ingredients: serves 5
- olive oil
- salt
- pepper
- 6 red potatoes, cubed in bite-sized pieces
- 1 pound asparagus, cut in 2-inch pieces
- 2 cups sliced carrots
- 2 cups quartered baby portebello mushrooms
- 2 tablespoons balsamic vinegar
- 1 1/2 pounds shrimp (21 - 25/pound) peeled and deveined
- 1 1/2 teaspoons grill seasoning
Instructions:
Preheat oven to 425 degrees. On a large, rimmed baking sheet, place red potatoes and toss with about 2 tablespoons olive oil and sprinkle with salt and pepper. Roast for 20 minutes, stirring once. Remove sheet form oven and add asparagus and carrots and drizzle with another tablespoon of olive oil and sprinkle with saltPan Smoked Salmon and Shiitake Mushroom Risotto
- 1 1/2 cups aborio rice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup smoked salmon
- 1/4 cup scallions, chopped
- 1/2 cup white wine
- 14 fluid ounces low sodium chicken broth (1 box Trader Joe's chicken broth)
- salt to taste
- 8 fresh shiitake mushrooms, sliced
- 1/4 cup heavy cream
- 1/4 cup parmesan cheese, grated
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Preheat a cast iron skillet to medium heat with olive oil. Add rice and toss to coat the rice in the oil. Quickly add the wine and cook until the wine has cooked in.
-
Add
Apple Cider Ham
- 1 tbsp olive oil
- 1 tbsp butter (or coconut oil)
- 2-3 lb ham (presliced is perfectly fine)
- 3 cups Simply Apple
- 1 apple, cored and quartered
- 1 tsp salt
- 1/4 tsp allspice
- In a pressure cooker, heat the oil and butter on "brown." Place the ham in the cooker and add Simply Apple, salt, apple slices, and allspice. Lock the lid and cook on "high" for 65 minutes.
- Let the
Salmon with Magical Butter Sauce Recipe
- 1/2 cup butter
- 3 tablespoons fruit preserves (like apricot, mango-jalapeno, blackberry, etc.)
- 1 1/2 tablespoons balsamic vinegar
- salt and pepper
- 1 tablespoon minced herbs (like parsley, cilantro, basil, chives)
- 1 piece skinless salmon fillet, about 5-6 inches long
- salt and pepper
- Vegetable oil, for cooking
- Season the salmon with salt and pepper. Roll the salmon. Use kitchen twine to tie the salmon in 4 places, evenly spaced. Make sure you tie
Shrimp and Quinoa
- For the quinoa
- 1 1/2 cups of water
- 1 cup uncooked quinoa
- In a large pot bring water to boil, then add in quinoa.
- Cover and reduce heat to low and simmer for 15 minutes.
- Once cooked remove from heat and set aide for 10 minutes or, until all liquid is absorbed.
- 2 tablespoons olive oil
- 1 red onion, fine chopped
- 1/2 green bell pepper, fine chopped
- 1/2 cup sliced mushroom
- 6 asparagus spears, trimmed and evenly chopped
- 1/4 cup golden raisins
- 1 tablespoon minced fresh ginger root
- 1/4 cup of cilantro, fine chopped
- 1/4 cup dill, fine chopped
- salt and pepper to
Ingredients: FOR TWO
- 1/2 lb pasta (rigatoni or similar)
- 2 Tbsp olive oil
- 1 large eggplant cubed
- 4 cloves garlic finely chopped
- 1/2 tsp chile flakes
- 2 cups canned tomatoes finely diced or crushed
- 1/4 cup
Ingredients
- 1.3 kg turkey fillet
- 1/2 tsp black pepper, ground
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp chili pepper, ground
- 1/2 tsp mustard, cereal
- 4-5 garlic cloves, minced
- 2 Tbsp olive oil
- 2 Tbsp salt
- 1 tsp parsley
- 1 tsp dill
How to make Cold boiled turkey in multicooker
- Wash turkey fillet under cold water. Dry thoroughly by paper towels.
- Mix black ground pepper, paprika, turmeric, ground chili pepper, cereal mustard, dill, parsley, minced garlic cloves, olive oil and salt in separate bowl.
- Smear the turkey fillet with this mixture. Pour two spoons of olive oil and 40 ml of water in the multicooker. Also put turkey fillet in it.
- Cook in Baking mode for 2-3
Easy Beef Tenderloin
Ingredients:
- Beef Tenderloin, Chateaubriand cut if available (1.5-3 pounds)
- High Country Wild Mushroom and Sage Olive Oil
Instructions:
High Country Wild Mushroom and Sage Olive Oil. Place in zip-seal plastic bag in refrigerator for 3-5 hrs. Remove from refrigerator and bring to room temperature (2-3 hours). Sear meat quickly on all sides in non-stick frying pan, then place meat on roasting rack in 400 degree oven. Cook until internal temperature is 140 degrees, about 15-30 mins depending on roast size. Let roast sit for 10-15 mins. Slice and serve with your favorite starch and vegetable.
Pork Chops with Red Apple Balsamic
- 4 Tbsp all-purpose flour
- 4 - 4 oz. boneless center-cut loin pork chops
- 1/3 cup minced shallots (about 2)
- 2 tsp minced garlic
- 8oz. package presliced mushrooms
- 2 tsp fresh thyme, chopped
- 1/4 cup High Country Red Apple Balsamic
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
Place flour in a shallow dish. Dredge pork in flour. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan, cook 4 minutes on each side or until browned. Remove pork from pan and keep warm. Add shallots, garlic and mushrooms to pan. Saute 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well. Sir in High Country Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth. Return pork chops to the pan and cook 2-3
Peach Balsamic Glazed Fish
Ingredients:
- 3 Tbsp High Country Peach Balsamic
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon mustard
- 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
- 1/2 tsp High Country Arbequina EVOO
- salt and pepper to taste
Instructions:
Mix High Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly with High Country Arbequina EVOO and sprinkle with salt and pepper. Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the center, 4-5 minutes. Transfer to plates.