Oven Fried Veggies

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Oven Fried Veggies

We love vegetables from the garden. But during the end of some seasons the vegetable choices are slim pickings. How do you use the same vegetable night after night and yet make it seem totally different? Here is how I mix it up! (No pun intended.)

Total Time:

20 minutes

Serves:

5

Ingredients

  • 2 c. organic breadcrumbs
  • 4 Tbsp. freshly grated parmesan cheese
  • 1 tsp. smoked paprika
  • 4 tsp. Italian seasoning or Herbs de Provence
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 c. small cut veggies cauliflower, broccoli, zucchini, eggplant
  • 1 bottle organic olive oil spray

Directions

  • Spray baking sheet.
  • Combine the breadcrumbs, cheese, paprika, salt and pepper in a baking dish for ease of breading.
  • Place the veggies of your choice into a mixing bowl and spray with the olive oil then roll each piece into the breadcrumb mixture and then place onto a baking sheet. (Or you can place the breadcrumb mixture into a bag and put the veggies into the mixture and shake till covered.)
  • Place on a baking sheet spaced apart so they roast not steam.
  • Bake 10 to 20 mins until they are tender and golden brown. Enjoy!

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Jicama Fries

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Jicama Fries

I am always looking for things that are delicious and different to bring a smile to the faces of my guests and family. I had heard of Jicama fries but was not successful finding a recipe for them. Most of them called for the fries to be deep fried, and that sort of defeated the idea for me of a healthy alternative to French Fries. So, let the experimenting begin! I found that smoked paprika is the key to this recipe’s great taste. Your guests will never know they are eating jicama unless they suddenly ask (and they might). The jicama is so much sweeter than potato fries. It takes a moment but watch your family and guests’ eyes sparkle when you tell them what they are eating.

Total Time:

20 minutes

Serves:

7

Ingredients

  • 2 large whole jicamas or 2 to 3 packages of pre-sliced jicama from the market
  • 3-4 Tbsp. of EVOO or olive oil spray so as to cover all of the jicama
  • 1-2 Tbsp. of smoked paprika
  • 1 ½ Tbsp. Kosher salt

Directions

  • Pre-heat oven to 425 degrees
  • Skin the Jicama and then slice it in half lengthwise.
  • Place the flat side of the jicama on the cutting board and proceed to slice cross-wise creating about ½ to ¾ inch slices.
  • Then, cut the slices that may be up to 2 inches wide into ½ to ¾ inch long slices to look like French fries. If you are using pre-packed cut jicama sticks (so much easier) start here.
  • Place the jicama sticks on a cookie sheet spray or sprinkle generously with the EVOO.
  • Sprinkle the fries with the smoked paprika and begin to toss with your hands until all of the fries are covered well on all sides with the paprika. The paprika allows the fries to look browned like real French fries and sweet potato fries and gives them a very smoky taste.
  • Sprinkle generously with Kosher salt and toss again.
  • Place them into the oven for 20-30 minutes until they are sizzling and browned and ready to devour.

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Moroccan Chicken

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Moroccan Chicken

I love shopping at the Temecula Olive Oil Company. I find so many things that inspire me. My TV sponsor is Moroccan and when he was scheduled to be on the show with me, I wanted a Moroccan recipe to make with him. I had to have a winner – I really wanted to impress him. This dish won him over. Enjoy!

Total Time:

1 hour 30 minutes

Serves:

6

Ingredients

  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 whole chicken cut up
  • 3 Tbsp. Moroccan Spice Rub by Temecula Olive Oil Company if you wish to make your own rub, combine white pepper, ginger, allspice, mace, nutmeg, rosebuds and cinnamon.
  • 1 ½ tsp. Kosher salt
  • 2 shallots chopped
  • 1 preserved lemon (inside scraped out) skin thinly sliced (Temecula Olive Oil Company preferred brand)
  • 1 c. pitted mixed marinated olives chopped
  • 1 c. sun-dried tomatoes in oil drained and chopped
  • 1 ½ c. white wine
  • 1 ½ c. chicken stock
  • 2 Tbsp. dried oregano
  • 1 Tbsp. Basil chopped
  • 1 Tbsp. Italian parsley chopped

Directions

  • Dry the chicken skin completely with a paper towel and sprinkle evenly with the salt and Moroccan spice rub.
  • Heat the olive oil and butter in a large skillet over medium high heat.
  • Place the breasts into the hot skillet skin side down and cook without touch or moving for about 6 to 7 minutes.
  • Flip the chicken to the bone side and cook for another 5 minutes.
  • Remove to a plate and begin to make the sauce. In the same pan, add the shallots and sweat them stirring occasionally until they are soft and translucent, about one minute.
  • Add the lemon, olives and sun-dried tomatoes and stir to combine.
  • Deglaze the pan with the white wine, scraping the pan to loosen all the brown bits from the bottom and simmer for 3 minutes to reduce the liquid slightly.
  • Add the chicken broth and return to a simmer.
  • Add back the chicken and the dried oregano and cover the pan and simmer gently for about 25 minutes.
  • Turn off the heat and while covered let it sit for about 10 minutes to absorb the juices.
  • To serve sprinkle with parsley and basil and serve right out of the pan.

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Chili Pistachio Pesto

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Chili Pistachio Pesto

I love pesto and I love this pesto recipe. Here’s why: Sometimes if you are having a lot of dairy in your main course, dairy in an appetizer is just overwhelming. One family meal I was serving Caprese Salad, Eggplant Parmesan as a main course, and Carrot Cake with cream cheese frosting for dessert. Way too much dairy. I had already decided to make a pesto crostini for appetizer but the thought of more dairy was just way too much. Probably all the other dairy was way too much at one meal, too, but it was too late. My fix? I left the parmesan out and discovered a pesto that is great for fish, meat and crostini, even pasta. Hope you love it as much as we do, and the chili flavored pistachios are a home run.

Total Time:

15 minutes

Serves:

5

Ingredients

  • 2 cloves garlic chopped
  • 1 tsp. dried oregano or ½ tsp. fresh oregano chopped
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 ½ c. basil chopped
  • ½ c. chili roasted pistachio nuts you can find them at Whole Foods or Costco
  • 1/3 c. olive oil

Directions

  • In a food processor (Cuisinart works best but use what you have), combine all of the ingredients except the oil and blend until everything is fully chopped and combined.
  • While the blender is running, slowly pour the oil through the food tube and watch it all come together.
  • That’s all there is to it. Enjoy!

Notes

Tip: This makes a great topping for a mild white fish.

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Chicken Crepes

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Chicken Crepes

This is an old 70s recipe that was given to me years ago by my college roommate. I don’t ever remember making it with her in our apartment, but I suspect that when I visited her home her mother made this for me, and I fell in love with it. When I got married and first began entertaining, I used this recipe over and over again. It was the only thing I could cook, and as long as whoever was coming had never eaten it before, it was my go-to recipe. All these years later, it is still a crowd pleaser. Enjoy!

Total Time:

1 hour 30 minutes

Serves:

7

Ingredients

  • 2 ½ lbs. boneless skinless chicken breasts and thigh combination
  • 1 ½ c. chicken stock
  • 1 sweet yellow onion diced
  • ¼ c. butter
  • 3 Tbsp. flour
  • 2 c. Half & Half
  • 1 Tbs. curry
  • 1 c. raisins
  • Entrée Crepe Ingredients
  • 1 c. whole milk
  • 3 eggs
  • 2/3 c. flour

Directions

  • Pre-heat oven to 350 degrees
  • Directions for the Curried Chicken:
  • Season the chicken lightly with salt and pepper and place in a Pyrex dish with chicken stock. Cover tightly and bake for one hour.
  • Sauté the onion in the butter and add the flour. Stir with a wooden or silicone spoon until smooth.
  • Add the Half & Half slowly and stir until it begins to thicken. Add the curry and raisins off the heat.
  • Set aside about 1/4 of the sauce. Once the chicken has cooled shred and add the chicken into the rest of the sauce. Mix thoroughly.
  • Direction for the Entrée Crepes:
  • Combine the milk, eggs and flour and mix well. Let the batter stand 30 minutes before frying.
  • Using either a crepe maker or a 6-inch sauté pan, spray with avocado oil and place a thin coat of crepe mixture in the pan. Turn when bubbling like a pancake the whole process should take no more than three minutes per crepe.
  • Combining and Rolling
  • Place about 2 Tbsp. of the curry chicken mixture onto a crepe and roll. Place each rolled crepe into a large baking dish and, when the dish is full, cover with the remaining sauce.
  • Tip: At this point the crepes can be covered and refrigerated as a make ahead dish. When ready to reheat, place in a 300 degree oven for 30 minutes. Sprinkle with raisins and parsley for color.

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