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Honey Hoisin Chicken Legs with Lime Ginger Rice and Vegetables

2014-02-10T13:18:00.000-05:00

This is a delicious Chinese style dish that the whole family will love.

Zest of one lime
2 Table spoons grated ginger (fresh is best)
1 Teaspoon red chili flakes
1 Tablespoon garlic powder
1/4 Cup melted coconut oil
1 Tablespoon rice vinegar
1 Tablespoon teriyaki sauce
1/4 Cup lite soy sauce (low sodium)
Juice from one lime
1/2 Onion grated
4 Large cloves of garlic grated or finely minced
Salt and pepper to taste
Skin on, chicken legs 4-5

2 Cups brown rice
4 Cups water
2 Tablespoons lite soy sauce
1/2 Onion roughly chopped
4 Cloves of garlic smashed
The peal from the juiced lime
2 Tablespoons grated ginger
2 Cups broccoli florets
2 Cups chopped baby spinach
3 Carrots diced

1/4 Hoisin sauce
1/4 Good quality honey

2 Tablespoons toasted sesame seeds
4 Green onions cut on the bias

In a large mixing bowl combine all of the ingredients for the marinade minus the chicken legs and whisk to combine. Place the chicken legs into a zip top freezer bag and cover with the marinade. Set this in the refrigerator for at least 30 minutes, the longer the better. The coconut oil will solidify again but this is ok. Once the chicken has been marinating for a while place the legs on a cooling rack over a baking sheet and place in a 375 degree over for 35-45 minutes or until the chicken reaches at least 165 degree internally. While the chicken is in the oven combine the ingredients for the rice in a sauce pot and prepare according to package directions. In a large heavy bottom skillet over medium high heat sauté the vegetable in 1 tablespoon of coconut oil until tender then set aside. Once the chicken is done remove from the oven and let rest for 5 minutes. Combine the hoisin sauce and honey in a small bowl and brush over the chicken like a barbecue sauce. stir the vegetables into the cooked rice being sure to remove the lime peal, and serve, sprinkling with green onions and toasted sesame seeds. For more on this recipe or any others please email me at alesia.leach @gmail.com

Spiced Swordfish Steaks with Wilted Greens and Citris Butter Sauce

2014-01-27T14:54:00.002-05:00

Who doesn't love a beautiful swordfish steak?

3-4 swordfish steak
1 Tablespoon salt
1 Teaspoon black pepper
1 Teaspoon garlic powder
1 Teaspoon Cumin
1 Teaspoon chili powder
1 Teaspoon Seven Spice (optional)
1 Teaspoon Kabsah seasoning (optional)
1 Teaspoon Turmeric powder
1/2 Teaspoon paprika
1/2 Teaspoon onion powder
1/2 Teaspoon crushed red pepper flakes
The zest of one lemon and one naval orange
The juice from 1/2 the lemon and 1/2 the orange
1/4 cup extra virgin olive oil

2 Tablespoons olive oil
1/2 of a medium onion chopped
2 Cups chopped rainbow chard
2 Cups baby spinach
Salt and Pepper to taste
1/8 Teaspoon ground nutmeg

juice rendered from cooking the fish
3 Tablespoons butter
3 Green onion chopped fine
1/4 Cup flat leaf parsley chopped fine
The juice from the other half of the lemon and orange

In a medium mixing bowl combine the spices, zest, juice and oil. Place the swordfish steaks in a zip top bag and pour over the spice mixture. Place in the refrigerator for 30-45 minutes. Once the fish has been marinating for a while place steaks in a baking dish in a 400 degree oven for 20-25 minutes or until the internal temperature reaches at least 125 degrees. While the fish is baking, heat a large heavy bottom skillet over medium- high heat and add the olive oil. Put the onions in the pan with some salt and let them start to sweat for about 5 minutes. Once the onions start to turn translucent add the greens and let them wilt down. They will reduce by more than half. Add salt, pepper and nutmeg and set aside. Once the fish is cooked through pour the juice rendered into a sauce pan with low sides. Let this reduce by half then melt in the butter and finish with the herbs. Remove this from the heat promptly. Cut the fish on the bias and serve over a bed of wilted greens. Pour the sauce over the fish and enjoy. For more on this recipe or any others please email me at alesia.leach @gmail.com

Bacon Cheese Burger Pizza

2013-10-25T14:28:00.001-04:00

This is a great way to have the best of both worlds.

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/4 cup wheat bran
1/4 cup ground flax meal
1 tablespoon dry yeast
1 tablespoon sugar
1 teaspoon salt
1 cup plus 2 tablespoons very warm water

1 pound ground turkey
12 slices of turkey bacon
1/2 onion diced
1/2 cup shredded cheddar

4 tablespoons butter
4 tablespoons flour
2 cups milk
2 1/2- 3 cups shredded cheddar jack
salt, pepper and nutmeg to taste
1 Tablespoon Dijon mustard or to taste

In your stand mixer with the hook attachment add all of the dry ingredients minus the yeast and sugar. in a small bowl combine the yeast, sugar and two tablespoons water. Set this aside for about five minutes to bloom. Once it gets foamy on top and starts to expand add this to the dry ingredients and mix on low, slowly adding in the rest of the water until the dough forms a ball. This should not be too sticky. let this run on low for 10 minutes. Cover with a clean towel and let rest in a warm, draft free place for at least 30 minutes. While the dough is rising place the turkey bacon on a cooling rack over a baking sheet and place in a 400 degree over. Place the ground turkey in a large heavy bottom skillet over medium high heat. Let this meat brown through then set aside. Once the dough has doubled in size punch it down then roll it out to about 1/4 inch think. Sprinkle your baking sheet with corn meal then lay your dough on the sheet. Place the dough in the oven with the bacon for a few minutes until it just starts to turn a very light brown. remove this from the oven and let cool for a minute. In a medium sauce pot over medium heat melt the butter then sprinkle in the flour. Whisk to combine then let bubble for one minute. Whisk in the milk and let this come to a bubble stirring often as not to burn. Let this bubble until thickens then remove from the heat and whisk in the cheese, salt, pepper and nutmeg. Spread the cheese sauce over the crust then layer on the ground turkey. Remove the bacon from the over and give it a rough chop. Sprinkle on the bacon, onions and cheese. place this back in the 400 degree oven for 15-20 minutes or until golden brown. For more on this recipe or any others please email me at alesia.leach @gmail.com

Buffalo Ranch Chicken Casseole

2013-10-18T20:13:00.001-04:00

This is a delicious way to satisfy your hot wing craving without the deep fryer!

6 boneless skinless chicken breast cut into bite size cubes

1 packet of ranch dressing seasoning

1/2 teaspoon cayenne pepper

1 1/2 cups brown rice

1 bullion cube

4 cups water

1 onion minced

1 green bell pepper minced

1/2 red bell minced

1/2 orange bell pepper minced

2 stalks celery sliced thin

1 package power greens (baby spinach will work fine)

4 tablespoons butter

4 tablespoon flour

2 cups milk

3/4 cup ranch dressing

1/2 cup wing sauce (I used Frank's)

2-3 tablespoons canola oil

1 cup shredded cheddar jack

7 oz blue cheese crumbles (optional)

Place the chicken pieces In a large bowl and coat with the ranch powder and the cayenne pepper. Place a large heavy bottom skillet over medium high heat and add half of the oil. Brown the chicken, remove from pan and set aside. Add the rest of the oil and the vegetables to the pan. Cook until tender then add the butter and sprinkle on the flour let this bubble for one minute. Slowly stir in the milk and let it come to a bubble. Stir in the ranch and wing sauce. Let this bubble until it starts to thicken then stir in the chicken and rice. Pour this into a deep, 4 quart casserole dish and top with the cheese. Place in a 400 degree oven and bake for 20-25 minutes or until golden brown.

Chicken Curry Meatloaf

2013-10-10T21:12:00.001-04:00

A fun delicious way to use up those chicken breasts in you freezer!

2 carrots grated

1/2 green bell pepper minced

1 onion minced

3 cloves galic minced

3 chicken breasts cubed

1/2 cup old fashioned oats

1 beaten egg

1/4 sour cream

2 teaspoons curry powder

Salt and pepper to taste

In your food processor pulse the cubed chicken along with 2-3 tablespoons crushed ice(this will keep the chicken from sticking to the blade) until ground completely. In a large mixing bowl combine the ground chicken and all of the other ingredients. Place in a loaf pan and bake at 400 degrees for 55-65 minutes or until it reaches an internal temperature of 165 degrees. Serve with your favorite side dish. We had left over Mac and Cheese! For more on this recipe or any others please email me at alesia.leach@gmail.com

Tuna lintel casserole

2013-10-01T07:16:00.001-04:00

This is a new look at an old family favorite.

1 medium onion chopped

1 yellow bell pepper minced

1 cup white mushrooms sliced thin

1 cup baby spinach chopped

2 cloves garlic minced

4 tablespoons butter

1 tablespoon caper berries minces

Salt and pepper to taste

1/4 cup flour

1 1/2 cups lintels

1 1/2 cups beef stock

2 tablespoons woestershire sauce

1 cup half and half or milk

2 cans tuna drained

1 bag frozen peas

Salt and pepper to taste

In a large heavy bottom skillet melt butter over medium heat. Add the onions, peppers and mushrooms. Let this cook for 5 minutes then add the garlic, spinach and caper berries. Let this cook for another 5 minutes then sprinkle in the flour, salt and pepper and lintels. Add the woestershire sauce, beef stock and milks stir to combine well. Let simmer for 3-4 minutes or until slightly thickened. Stir in the tuna and mix well to combine. Pour into a greased casserole dish and top with shredded cheese and and bread crumbs. Bake at 375 degrees for 45 minutes or until the cheese is golden brown and the lintels are cooked through. For more on this recipe or any others please email me at alesia.leach@gmail.com

Calzones

2013-09-26T13:25:00.001-04:00

A calzone is like an inside out pizza with no sauce. This is a fun way to incorporate whole grains and vegetables into the diet for the whole family.

1 1/2 cups all purpose flour
1 1/2 cups whole wheat flour
1/4 cup ground flax meal
1/4 wheat bran
1 tablespoon sugar
1 tablespoon dried yeast
1 1/2 teaspoons salt
other dried herbs or spices to taste
very warm water
olive oil to coat.

1/2 yellow onion minces
1/2 green bell pepper mined
6 white mushrooms sliced thin
1 cup baby spinach leaves roughly chopped
3 cloves of garlic minced
1 bag fully cooked turkey sausage crumbles

1 package turkey peperoni
1 cup part skim ricotta cheese
1 cup Monterey jack cheese

1 beaten egg
pastry brush

Your favorite pizza sauce served hot for dipping

In a small bowl combine the sugar, yeast and a little bit of warm water and let bloom for 5 minutes or until it starts to foam. While the yeast is blooming combine the rest of the dry ingredients in the bowl of your stand mixer with the hook attachment. Once the yeast is bloomed stir this in and slowly add enough water to form a dough ball (about 3/4 of a cup) let this mix on low for 10 minutes. Coat the dough with olive oil and cover with a clean towel placing in a warm place to rise for at least 30 minutes. (the top of the preheated oven will work fine) While the dough is rising place all of your vegetables in a large heavy bottom skillet with a drizzle of olive oil over medium high heat. Let this cook for about 10 minutes then add the sausage. Let this cook for another 10 minutes then remove from the heat and set aside. Once the dough has doubled in size, punch it down and place on a lightly floured surface. Roll the dough to about 1/4 inch thick and lay a cereal bowl on top of the dough upside down and cup around it with your pizza cutter. peel away the remaining dough and set aside. In a medium mixing bowl combine the 2 cheeses with a fork. Place about a tablespoon of cheese in the middle of the discs of dough, place 5 peperoni in the center on top of the cheese and then a tablespoon of the sausage filling. Fold the discs in half and roll the edges to seal. Brush the tops with the beaten egg and cut a small hole to vent. Place these in a 425 degree oven for 15-20 minutes or until golden brown. For more on this recipe or any others please email me at alesia .leach@gmail.com

Roast Chicken Shepherd's Pie

2013-09-09T20:06:00.001-04:00

This is a delicious way to use leftovers

2 cups shredded roast chicken

1 cup chicken or turkey gravy

2 cups mashed potatoes with green peas

1 cup grated Parmesan cheese

Mix the chicken and the gravy together and place in a 8x9 baking dish. Spread the potatoes on top and sprinkle on the cheese. Bake in a 375 degree oven for 20-25 minutes or until bubbly and golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Biscuit Breakfast Pizza

2013-08-21T20:57:00.001-04:00

Make a pizza that no one can resist!

1 cup all purpose flour

1 cup whole wheat flour

1/8 cup flax seed meal

1/8 cup wheat bran

3 teaspoons baking powder

1 teaspoon salt

1 tablespoon sugar

1/2 cup vegetable shortening

3/4 cup milk

4 tablespoons butter

4 tablespoons flour

2 cups milk

Salt and pepper to taste

1 bag fully cooked turkey sausage crumbles

1/2 onion minced

1 red bell pepper minced

5 white mushrooms sliced

1/2 cup baby spinach chopped

4 slices turkey bacon minced

6 eggs

6 tablespoons milk

2 tablespoons butter

1 tablespoon olive oil

Season to taste

1/2 cup cheddar cheese

In a medium mixing bowl combine the dry ingredients and cut in the shortening until it looks like wet sand. Stir the milk I with a fork until the dough ball pulls away from the side. Turn out onto a lightly floured surface and kneed 10 times (no more). Press into the bottom of a round pizza pan and prick with a fork. Place in a 450 degree oven bake for 12 minutes or until just starting to turn golden. While the crust is in the oven melt the butter in a large heavy bottom skillet. Whisk in the flour and let bubble for one minute. Whisk in the milk slowly and let simmer for 5-7 minutes or until thick. Stir in the salt, pepper and sausage. Set aside to cool slightly. In a large heavy bottom melt the butter and the olive oil together. Add the vegetables and bacon, let cook for 5 minutes. Add the eggs and milk to a medium mixing bowl and whisk together until frothy. Pour the eggs into the pan and scramble. Remove the crust from the oven and spread the gravy on then evenly distribute the eggs and sprinkle with the cheese. Place back into the 450 degree oven for 10 minutes or until bubbly and golden brown. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chorizo meat loaf and broccoli chowder

2013-07-23T20:13:00.001-04:00

1 lb ground ground turkey

1 lb ground beef
1/2 cup cider vinegar
2 tablespoons chili light powder

2 tablespoons ancho chili powder
2 tablespoon sweet paprika
2 teaspoon ground cumin
1 teaspoon table salt
2 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground black

1 onion minced

1 tablespoon minced garlic

1/2 cup bread crumbs

1/2 cup milk

4 tablespoons chopped parsley

1 cup taco cheese

1 onion minced

1 tablespoon minced garlic

2 carrots peeled and chopped

3 stalks of celery chopped

3 potatoes peeled and chopped

2 pablano peppers roasted

1 head of broccoli roasted

1 can corn drained and rinsed

1 bullion cube

6 cups water

Salt and pepper to taste

1 teaspoon dried oregano

1 bay leaf

2 teaspoons ancho chili powder

4 tablespoons butter

4 tablespoons flour

2 cups milk

2 cups Mexican cheese blend

In a large mixing bowl combine the ground beef and spices very well until the meat is a dark red color. Let this sit for at least 15 minutes, over night is better. In a large stock pot over medium heat add the onions, garlic, carrots, celery and potatoes. Drizzle with olive oil and season with salt and pepper. Stir in the ancho powder and the oregano. Look for about 10 minutes then add the bullion, water and bay leaf. Bring to a boil then simmer for 30-35 minutes. While this is simmering peel the broccoli stalks and chop it. Drizzle with olive oil and place in a 375 degree oven for 20-30 minutes or until tender. Add the broccoli to the pot and the corn. In a small sauce pot melt the butter and sprinkle in the flour let bubble for one minute then slowly whisk in the milk. Let this simmer for 5-7 minutes until thick then remove from heat and stir in the cheese. Add this to the soup pot and stir well. Let simmer to thicken. While the soup is cooking add the onions, parsley, garlic, bread crumbs, milk, eggs and cheese to the chorizo mixture. Place in a loaf pan and bake at 375 degrees for 50-60 minutes. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com

Boneless Buffalo Ranch Chicken Bites and Buffalo Ranch Fries

2013-07-19T13:20:00.001-04:00

This is a fin way to have those spicy bites we all love, and never leaving the comfort of our homes.

4 boneless, skinless chicken thighs cubed

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 tablespoon ranch powder

2 beaten eggs

2 tablespoons flour

1/2 cup seasoned bread crumbs

1/4 cup shredded Parmesan cheese

Salt and pepper to taste

3 potatoes peeled and cut into fries (match stick size)

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 tablespoons ranch powder

2 tablespoons olive oil

1/2-1 cup buffalo sauce of your choice

Place the chicken into a gallon storage bag and coat with the spices. Place in the refrigerator for at least 30 minutes. Once the chicken has marinated dredge in a small amount of flour and dip in the egg. Dredge in the flour and bread crumb mixture and place on a cooling rack over a baking sheet. Set aside. In a medium mixing bowl mix all of the spices and oil, place the potatoes in the bowl and turn to coat all over. Place these on a baking sheet. Place both baking sheets in a 400 degree over for 25-30 minutes or until the chicken is crispy and cooked through the the potatoes are crispy. Once the chicken is cooked remove it from the oven, place the buffalo sauce in the bottom of a large mixing bowl with the chicken pieces and turn to coat. Serve with your favorite dipping sauce. For more on this recipe or any others please email me at alesia.leach@gmail.com

Taco Stffed Crust Pizza

2013-07-12T10:18:00.004-04:00

Who doesn't love a good pizza? Fill the crust with cheese and it makes it that much better.

1 pizza dough recipe ( you can use mine or your favorite.)

10 string cheese

1/2 can vegetarian refried beans

3-4 tablespoons of taco sauce

1 pound ground beef

1 medium onion minced

1 yellow bell pepper minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

salt and pepper to taste

1 can fire roasted tomatoes in sauce

1/2 cup water

shredded cheddar jack cheese

1 head shredded iceberg lettuce

Spread the pizza crust on your baking sheet with a 1 inch over lap and place your string cheese along the edge and fold it over making sure to seal it. Place this in a 425 degree over for 7-8 minutes or until just slightly brown. Remove and spread with the beans and taco sauce. In a large heavey bottom skillet brown the beef with the onions and peppers. Once browned drain and replace in the pan. Add the spices and the tomates. Pour in the water and simmer uintil the liquid is gone. About 8 minutes. Spread the meat mixure over the beans and sprinkle with cheese. Place this in a 425 degree over for 15 minutes or until golden brown. Once the pizza has cooked sprinkle the top with the lettuce and more cheese. You can also drizzle more taco sauce over the top. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chicken and Fig Tagine

2013-07-11T09:26:00.001-04:00

This is a delicious twist on a Moroccan classic.

1 large onion sliced

Stems from 1 bunch of parsley

1/2 cup chopped parsley

2 tablespoons butter

2 tablespoons olive oil

1 red bell pepper sliced

2 tablespoons ras el hanout

2 boneless, skinless chicken breast cubed

3 potatoes peeled and cubed

4 carrots peeled and quartered

8 fresh figs halved

1/2 cup of water

Coat the chicken in half of the ras el hanout and set aside. Place the tagine over medium low heat on the stop top. Add the butter and oil. Layer the onions, parsley stems, pepper, chicken, carrots, potatoes, parsley and fig. pour the water over the top and cover. let this cook on medium low (no higher) for 2-3 hours. Serve hot. For more on this recipe or any others please email me at alesai .leach@gmail

Grilled Chicken Enchiladas

2013-06-25T14:22:00.001-04:00

Here is another way to use those leftovers that no one can protest!

1 1/2 grilled chicken breasts shredded

8 whole wheat tortillas

1 can vegetarian refried beans

1 cup shredded cheddar cheese

1 can red enchilada sauce

Spread about 1/4 cup of the enchilada sauce in the bottom of a 13x9" baking dish. Spread about 1 tablespoon of beans on each tortilla and sprinkle in about 2 tablespoons of chicken and 1 tablespoon of cheese. Roll title and place seam side down in the baking dish. Repeat this eight times then spread the remaining beans, chicken and sauce over the tortillas and top with the cheese. Place in a 425 degree over for 15 minutes or until the cheese is melted and bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chipotle Chicken with Cheesy Mashed Potatoes and Chick Peas

2013-06-17T20:56:00.001-04:00

Chicken is a very versatile protein the whole family can love time and again.

8 boneless, skinless chicken thighs

1 tablespoon lemon zest

Juice from one lemon

1/2 an onion grated

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon cayenne

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon mustard powder

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/4 cup canola oil

2 tablespoon southwestern ranch dressing

1 chipotle pepper minced

3 potatoes peeled and cubed

1 can chick pease drained and rinsed

2 tablespoons butter

2 wedges laughing cow white cheddar

1/2 cup milk

6 ounces shredded cheddar cheese

Salt and pepper to taste

In a medium mixing bowl combine the lemon zest, juice, spices, chipotle and salad dressing. Whisk in the oil and pour over the chicken in a large freezer bag. Set aside in the refrigerator for at least 30 minutes. Once the chicken in ready to grill start your outdoor grill or your counter top grill. Add the potatoes to a 4 quart sauce pot with enough water to cover the potatoes. Bring this to a boil for 20-25 minutes or until the potatoes are fork tender. While the potatoes are cooking place the chicken on a grill with a medium flame. Let this grill on each side for 15 minutes being sure not to burn it. Once the chicken reaches an internal temperature of 165 degrees. Once the potatoes are tender add the click peas and let boil for another 2 minutes then drain and mash with the butter, laughing cow, salt, pepper and milk. Stir in the shredded cheese. Serve the chicken over the potatoes and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com

Barbecue Grilled Chicken Thighs and Potatoes

2013-06-13T21:43:00.001-04:00

Grilled chicken with barbecue sauce is a summer favorite in most every home.

4 skinless chicken thighs (bone in)

Dry Rub:

1 tablespoons salt

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon Hungarian paprika

1/4 teaspoon mustard powder

Barbecue Sauce:

1 tablespoon tomato paste

2 tablespoons basalmic vinegar

1 tablespoon yellow mustard

1/4 cup ketchup

1 tablespoon light brown sugar

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon black pepper

Grilled Potatoes:

1 onion sliced

1 yellow bell pepper sliced

4 potatoes peeled and sliced thin

2 tablespoon butter

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon ground ginger

1/2 teaspoon garlic powder

Combine all the spices for the dry rub in a small mixing bowl and sprinkle 1 teaspoon on each side of all four chicken breasts. Place the chicken in a freezer bag and set in the refrigerator for at least 30 minutes. Get about 12 inches of heavy duty aluminum foil and add all of the onions, peppers, potatoes, spices, butter and olive oil. Seal tightly and put it on the out door grill over a high flame for 40-45 minutes. Turn one side of the grill down to a medium flame and put the chicken on. Turning after 7 minutes. Turn once every 7 minutes for 28 minutes. While the chicken in grilling place all of the barbecue sauce ingredients in a medium sauce pan and whisk to combine well. Let this simmer over medium low heat. Once the chicken has cooked for 28 minutes brush one side with the barbecue sauce then flip the chicken and brush the other side. Cook for 3 minutes then flip and February. Do this about 6 times. Once the chicken reaches an internal temperature of 175 degrees remove it from the grill and cover with foil rest. Serve this with a green salad. For more on this recipe or any others please email me at alesia.leach@gmail.com

Stuffed Perch Casserole

2013-06-12T20:58:00.001-04:00

Stuffed perch is a delicious meal the whole family will love.

6 perch fillets

1 onion minced

3 cloves garlic minced

1 pound spinach chopped

6 strips turkey bacon cooked crispy and chopped

1/2 cup white mushrooms minced

1/4 teaspoon ground nutmeg

Salt and pepper to taste

2 cups brown rice

4 cups water

1 bullion cube

4 tablespoons butter

4 tablespoons flour

2 cups milk

8 ounces sharp cheddar cheese shredded

In a 4 quart sauce pot combine the rice, water and bullion, bring to a boil then reduce heat cover and simmer. St this simmer for 45-50 minutes. Place the bacon in a large heavy bottom skillet over medium heat. Let this crisp then remove and set aside. In the same pan drizzle with olive oil and add the onions, mushrooms and garlic. Season with salt and pepper, let cook for 5 minutes. Slowly add the spinach letting it wilt. Add the nutmeg and let cook until reduced by half. Remove from heat. In a medium sauce pot melt the butter over medium heat sprinkle in the flour and whisk to combine. Let this cook for 1 minute then slowly whisk in the milk. Let this cook for another 3-5 minutes then remove for the heat and whisk in the cheese. Spread the rice in the bottom of a casserole dish then place 1 tablespoon of the spinach mixture in the center of each fish filet then roll. Spread any leftover stuffing over the rice. Place the stuffed fish rolls on the spinach then pour the cheese sauce over the top. Place this in a 375 degree oven for 25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Grilled Chicken Salad with Garlic Parmesean Chips

2013-06-06T15:57:00.001-04:00

Tomatoes stuffed with chicken salad is a fresh and healthy alternative. Serve this with homemade baked potato chips and you have a delicious meal the whole family will love.

8 Bone in, skinless chicken thighs

1 teaspoon fresh thyme

1 tablespoon lemon zest

juice from 1 lemon

2 cloves garlic grated

2 teaspoons dried oregano

1/4 cup olive oil

salt and pepper to taste

6 steakhouse tomatoes topped and insides scooped out. (reserve for a tomato sauce)

salt and pepper to taste and turned upside down on paper towels

4 ears of corn grilled

1/2 orange bell pepper minced

1/2 medium onion minced

1 tablespoon mayonnaise

1 tablespoon brown mustard

2 tablespoons lemon juice

1/4 cup olive oil

salt and pepper to taste (should not need much)

grilled chicken thighs chopped

1 Romain heart chopped

4 potatoes peeled and sliced paper thin (or as thin as you can get them cut safely)

2 tablespoons canola oil divided

salt and pepper to taste

1 tablespoon Parmesan cheese

2 teaspoons garlic powder

In a large bowl combine the herbs, salt, pepper, lemon zest, garlic, lemon juice and olive oil. mix well then add to a large freezer bag with the chicken. Seal and let marinate for at least 30 minutes. Once the chicken is ready light your back yard barbecue or turn on your counter top grill. Place the chicken on the grill until it is cooked through to 165 degrees internally. Once the chicken is cooked set aside to cool. Place the corn on the grill and turn often as not to burn. Once the corn is cooked about 12 minutes remove from the heat and set aside to cool. Now we are done with the grill. In a large mixing bowl combine the mayonnaise, mustard, lemon juice and oil mix well. Remove the chicken from the bone and rough chop it and remove the corn from the cob. Stir the peppers, onions, chicken and corn into the wet mix. Chop the Romain lettuce and stir it into the chicken salad mixture. Stuff your tomatoes with the mixture. While the chicken is grilling brush a rimmed baking pan with 1 tablespoon of the canola oil. In a large bowl combine the salt, pepper, remaining oil and potato slices. Toss to coat then place in a thin layer on the baking sheet. Place in a 400 degree over for 30 minutes turning once half way through. Once the chips are crispy place in a lidded bowl and sprinkle with the garlic powder and cheese. Serve immediately. For more on this recipe or any others please email me at alesia .leach@gmail.com

Coconut Chicken Curry

2013-06-04T11:07:00.001-04:00

This is a fun and easy dish that will keep them quiet at the dinner table.

4 Boneless, skinless chicken breast cubed

1/4 cup curry powder (you can buy this pre-made or make your own)

1 onion sliced thin

1 yellow bell pepper cut into strips

6 white mushrooms sliced thin

2 bags stir fry vegetables

4 cloves minced garlic

2 tablespoons coconut oil divided

1 can chicken broth

1 can lite coconut milk

3/4 cup labna or plain Greek yogurt

2 tablespoons tomato paste

2 Cups brown rice

1 bullion cube

4 cups water

In a 3 quart sauce pot combine the rice, water and bullion and bring to a boil. Reduce heat to simmer for 45-50 minutes. Place the chicken and the curry powder in a large freezer bag and seal. make sure to coat all of the the chicken with the spices then set aside in the refrigerator. In a large heavy bottom skillet over medium heat add 1 tablespoon of the coconut oil and the onions, mushrooms and peppers. Let this cook for about five minutes then add the garlic and the other vegetables. let this cook for another 10 minutes then remove from the pan and set aside. Now add the second tablespoon of oil then add the chicken. let the chicken cook for 10-12 minutes then add the tomato paste and stir well. Let this cook for another 2 minutes then stir in the chicken brother and the coconut milk. let this simmer for about 10 minutes then stir in the labna (yogurt) and the vegetables. Serve this hot over rice and enjoy! For more on this recipe or any others please email me at alesia .leach@gmail.com

Moroccan Ground Beef Kabobs and Grilled Chili Lime Corn

2013-05-29T21:24:00.001-04:00

Who doesn't love street food? This is a delicious combination of across the Atlantic and south of the border.

4 lbs ground beef
1 medium onion, grated
4 garlic cloves, minced
2 tablespoon fresh parsley, finely chopped
2 teaspoon paprika
2 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/4teaspoon cayenne pepper
1 teaspoon ras el hanout spice

6 shucked ears of corn

1/2 teaspoon salt

Juice from one lime

1 tablespoon chili powder

1 teaspoon cumin

Mix the ground beef, onions, garlic, parsley and spices in a large mixing bowl and set I the refrigerator for an hour, you can also do this the night before. Once the beef has marinated take 8 metal skewers and pack 1/8 of the meat around the skewer in the shape of a sausage. Leave these cover at room temperature as you place the corn on a grill set to high heat. Cook the corn about 12 minutes turning occasionally. Once the corn is dark in places and tender to the touch remove from the grill and cut in half. Place in a freezer bag and squeeze the lime over and add the spices. Seal the bag and shake and set aside. Place the kabobs on the grill. Let this cook for 10 minutes turning occasionally. Once the meat reaches 165 degrees internally it is ready. Serve with crusty bread. For more on this recipe or any others please email me at alesia.leach@gmail.com

Tuna Rice Casserole

2013-05-22T13:42:00.001-04:00

This is a fun easy dish that tastes as good as it looks.

1 Cup brown rice
3 Cups water
1 Bullion Cube

1 zucchini finely chopped
1 onion minced
1 yellow squash finely chopped
1 can chick peas drained and rinsed
1 cup frozen peas
2 can tuna in water drained
4 tablespoons butter
4 tablespoons flour
2 cups milk (skim)
8 oz shredded cheddar cheese

Italian style bread crumbs
shredded Parmesan cheese

In a medium sauce pot combine the rice, water and bullion stir well and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes. heat a large heavy bottom skillet over medium heat. drizzle with olive oil and place the vegetables in the pan. Season with salt and pepper and cook for 5-7 minutes. Add the chick peas and the butter. Let the butter melt then sprinkle in the flour. Stir well and let cook for another 2-3 minutes. Slowly add the milk stirring to remove any lumps. bring to a bubble until thickened. Stir in the cheddar cheese and let melt. Remove from the heat and stir in the tuna and green pease. Stir in the rice and place all of the ingredients in a greased 3 quart casserole dish. Sprinkle the bread crumbs and the parmesan cheese on top. Place this in a 400 degree over for 25-30 minutes or until golden brown. For more on this recipe or any other please email me at alesia.leach@gmail.com

Linguine with Chicken Ragu

2013-05-15T11:10:00.004-04:00

4 Boneless, Skinless Chicken breast cut into cubes

8 Roma (Plum) tomatoes peeled and sliced

1 Can diced tomatoes

1 tablespoon tomato paste

1/2 chicken stock

2 tablespoons fresh basil chopped

2 tablespoons fresh parsley chopped

2 teaspoons dried basil

2 teaspoons dried oregano

3 gloves garlic sliced thin

1/2 onion minced

1 cup chopped spinach

Salt and Pepper to taste

1 box whole linguine

1/2 pound fresh asparagus chopped

1 large pot boiling salted water

Place the chicken cubes in a large heavy bottom skillet over medium high heat. Drizzle with olive oil and add 1 teaspoon of dried basil and 1 teaspoon of dried oregano and salt and pepper to taste. Cook for 15 minutes or until all of the chicken is browned and cooked through. Remove from pan and set aside. In the same pan drizzle more olive oil then add the onion and garlic. Let this cook for another 3 minutes then add the can of tomotes being sure to scrap all of the chicken bits off the bottom of the pan. Add the fresh tomatoes, spinach and tomato paste. Stir in the chicken stock and fresh and dried herbs season with salt and pepper then let simmer for 45-50 minutes adding the chicken at about 35 minutes of cooking. Once the sauce is ready to serve bring the large pot of water to a boil and add the pasta. let this cook for about 5-7 minutes then add the asparagus. Let this boil for another 3-5 minutes or until the noodle are aldente. Drain and toss with the sauce.

Pierogi Empanadas

2013-05-13T21:33:00.001-04:00

This is a fun fusion of a tradition Polish dish and a South American dish.

1 cup whole wheat flour

1 1/2 cups all purpose flour

1/2 cup milk

1/2 vegetable shortening

1 teaspoon salt

2 potatoes peeled and cubed

1/4 cup sour cream

1/2 cup shredded Colby cheese

1/2 teaspoon Hungarian paprika

1/2 teaspoon cumin

Salt and pepper to taste

1/2 yellow quash finely diced

1/2 onion minced

1/4 yellow bell pepper minced

3 tablespoons minced parsley

1 bag veggie crumbles

1/2 teaspoon Hungarian paprika

1 teaspoon cumin

1 teaspoon dried oregano

Salt and pepper to taste

1 egg beaten with 1 teaspoon water

Place the potatoes on a medium sauce pot with 4-5 cups of water. Bring to a boil for 7-10 minutes or Neil potatoes are fork tender. (Insert and remove a fork easily). While the potatoes are cooking heat a large heavy bottom skillet over medium heat. Drizzle with olive oil and add the vegetables. Let this cook for about 5 minutes then add the veggie crumbles and let cook for another 5 minutes then add the parsley. Remove from heat and set aside. Once the potatoes are cooked drain them and return to the pot. Add the spices and sour cream. Mash with potato masher then stir in the cheese. Stir the vegetable mixture into the potatoes and set aside. In the bowl of your stand mixer combine the milk and shortening with the whisk attachment on medium speed until well combined. Slowly add the flour and salt. Once a dough ball forms turn off and let sit for 10 minutes. Once the dough has rested roll out to 1/4 inch thick. Using the open end of a drinking glass or a biscuit cutter cut circles out of the dough. Remove the edges and set aside for future use. Place about 1 tablespoon of filling in the center of each circle then fold to close. Pinch the edges to seal then place on a baking sheet. Brush the tops with the egg wash and place in a 400 degree oven for 20-25 minutes or until golden brown. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com

2013-05-10T13:02:00.002-04:00

Chicken Terryaki Meatloaf

This is a fun new meatloaf that is sure to please the whole family!

4 Boneless, skinless chicken breast cubed

1 Bottle of "Kraft brand" terriyaki ginger cooking sauce

1 tablespoon of terriyaki sauce

2 cloves of garlic grated

1 tablespoon balsamic vinegar

2 carrots peeled and shredded

1 zucchini shredded

1/2 cup old fashioned oats

1 egg

salt and pepper to taste

Place the cubed chicken into the bowl of a food processor and pulse until coarsely ground. In a medium mixing bowl combine all of the other ingredients and stir in the ground chicken. Place this mixture into a loaf pan that has been brushed with olive oil and place in a 375 degree oven for 45-55 minuted or until the internal temperature is 165 degrees. Serve with a salad and some garlic bread for a well rounded meal and take a break from the mashed potatoes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Vegetable Quiche

2013-05-06T21:13:00.001-04:00

This is a great way to get vegetables incorporated into your families daily lives!

1/2 onion minced
1 zucchini chopped
1 yellow squash chopped
1 pound turkey bacon chopped
2 cups fresh broccoli florets
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and pepper to taste

8 large eggs
1/4 cup sour cream
1/2 cup Parmesan cheese
1 cup Monterey Jack cheese
1/4 cup milk

1 pack soda crackers
1/2 cup Italian bread crumbs
1/2 cup Parmesan cheese
1 stick butter melted

Place the crackers in a food processor and grind to a fine powder. Place in a medium mixing bowl and combine the bread crumbs, cheese and butter. Press into the bottom of a 9 inch pie plate. Place this in the refrigerator for at least 10 minutes. In a large heavy bottom skillet cook the bacon over medium heat until crispy. Place in a bowl and set aside. Place the onions, zucchini and squash in the same pan and drizzle with olive oil and add seasonings. Let cook for 7 minutes then stir in the broccoli. Let this cook for another 5 minutes. While the vegetables are cooking beat together the eggs, sour cream, Parmesan, Monterey Jack cheese and milk. Take out your crust and fill with the vegetables then pour the egg and cheese mixture over the vegetables being sure that it goes through the vegetables to the bottom. Place in a 375 degree oven for 45-50 minutes or until the eggs are cooked through. For more on this recipe or any others please email me at alesia.leach@gmail.com