Avocado cream sauce (alternate as a salad dressing)

Ingredients

 1/4 Cup mayo (I use vegan Just Mayo)

1/4 Cup sour cream

2-4 Tbsp non fat milk

1/2 white onion rough chopped

2 Cloves garlic

4 Tbsp fresh cilantro

1 Avocado

Squeeze of fresh lemon juice

Salt & Pepper

 

Directions

Combine all ingredients for the avocado sauce in a blender (the same one from the garlic olive oil is fine) and blend until smooth. Add milk as needed until you reach your desired consistency.  I wanted my drizzleable (What that's a word).  Attempt to not eat sauce with a spoon.  

Basil chicken

First off SERIOUSLY I KNOW THE PICTURE RIGHT! It doesn't look good. But y'all have you ever tried to make green sauce look good on film? Good luck with that. But trust me this taste fucking amazing and if you don't try it, well you will spend the rest of your life having never tasted the best basil creamy chicken ever on the planet. And then really, your life would be void.

This recipe was an accident. A few years ago for Christmas my mom got me cooking classes at this quaint little school here in Reno. The final class we made real tempura (not powder out of a box) then tempura'd (so not a word) some chicken. After that we made this raging good green curry and coconut sauce. We Then put the tempura chicken in the curry sauce. To offset the heat our final recipe was the most amazing basil sauce ever. Unfortunately in the move I lost my recipe books from there. Anyway Sunday night I'm at the store and I see this bag of basil. Right now basil is mostly shitty so when I looked up and saw these HUGE GIANT leaves of organic basil for an amazing price I nearly shit myself. I opened it, smelled it and it was like sex in a bag. I fucking love basil. Right away I said I wanted to make that chicken. I knew my husband wouldn't go for curry so I figured I would just make the basil sauce. Problem was I had no idea what was in it. So I winged it.

Anyway if any of you are wondering how I really honestly cook I'll tell you now. FIrst I threw about a cup of basil in the blender with about a cup of spinach. I used the spinach because it would keep the green color and it's healthy. I was chopping garlic to marinate the chicken in so I threw in about a clove of that. Then I tossed in some salt, pepper, and a half cup of water. I pushed blend but it wasn't enough water. In went another half cup. During this time I was also instant messaging my friend Mathers here is our conversation:

Shannon: the sauce needs something and i can't place it

Mathers: nutmeg

Shannon: im thinking lemon juice

Mathers: that was my next thought some acid
a dash of vinegar may be good too
beause of the spinach

Shannon: mmm good...i might have got heavy on the vinegar but good

So. As you can see I added in a splash of lemon juice and a dash of red wine vinegar. It was good but something was still missing. I thought perhaps some cream. I threw it in a sauté pan, let it reduce, tossed in some cornstarch because I was inpaitient and mulled over it. After getting all mad that my verdant green turned to a pee soup green I thought MILK! Normally I would use heave cream or half and half but I had neither so whole milk it was. Then I thought, what would Pioneer Woman do? So I did the only logical thing. I dumped a pound of cream cheese in there (half cup). Added in some milk, whisked it up and HOLY SHIT THAT SAUCE WAS BLOWING MY FUCKING MIND!

So now you know. When I cook I just wing it. I taste and discuss it, and then when all else fails...I add toss in some good ole cream cheese (or butter, or bacon or.....you know FLAVOR).

My husband devoured this. And he doesn't like fancy food. I poured my sauce over sautéd mushrooms and then spent the night upset that my stomach got full because I had to stop eating, but oh man am I counting the hours until lunch tomorrow.

With out further ado, the worlds best basil chicken ever in the world!

2 pounds boneless skinless chicken
1 Cup fresh basil
1 Cup fresh spinach
1 tsp salt
1 tsp pepper
5 cloves garlic chopped)
1 tsp lemon juice
1 tsp red wine vinegar
1 tsp corn starch
1 cup water plus 2 tbsp water
4 oz cream cheese
3 tbsp whole milk (heavy cream and half and half will work)
5 tbsp olive oil

In large baggy combine chicken 4 cloves garlic and olive oil. Marinate for about 20 minutes. Preheat grill and place chicken on grill on low. In blender combine spinach, basil, garlic, salt, pepper, lemon juice, vinegar, and water. Blend until smooth. Check your chicken, if it easily lifts off the grill it is time to turn. Pour your sauce in a sauté pan and stir over low until it begins to bubble. Combine cornstarch and 2 tbsp cold water in a small bowl and add to your basil sauce. Simmer and then add cream cheese. Whisk until combined. Add milk, whisk and allow sauce to simmer on LOW. Remove chicken from grill and place it in sauce. Turn to coat it and serve.

Right here is where you add in a giant hunk of creem cheese. The color will change but fuck it taste good.

Oh baby I could eat you on a spoon

See those grill marks. That is because I left the chicken alone until it was ready to flip, I didn't fiddle fuck around with it.

Printable version click to enlarge

Turkey spaghetti

1 package Jenny-o ground turkey
2 14 oz cans garlic basil diced tomatoes
1 14 oz can tomato sauce
1 6 oz can tomato paste
4 tbsp olive oil
6 cloves garlic diced
1 medium yellow onion diced
1 package baby bellas sliced
2 packs button mushrooms sliced
2 tsp garlic powder
1 small pinch crushed red pepper flake
1/4 tsp salt
1/2 tsp pepper

Heat large dutch oven (or pot) over high heat. Add 2 tbsp olive oil and 1/2 mushrooms. Brown mushrooms. Add half of garlic and onions and reduce to medium. Cook until onions are translucent. Add diced tomatoes and tomato sauce. Cook over low heat for 1 hour stirring frequently. Over high heat add remaining olive oil and mushrooms to large skillet brown mushrooms and add remaining garlic and onions. Sauté until onions are translucent. Add turkey, salt, both peppers and garlic powder. Stir until turkey is nearly cooked. There will be no fat to drain so pour turkey and mushroom mixture straight into tomato sauce. Combine and add tomato paste. Cook for additional 15 minutes. Taste and season accordingly.

Quick Marinara

INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 teaspoons minced garlic
28 ounce can crushed tomatoes
1 teaspoon oregano, dried
1 teaspoons basil, dried
olive oil
salt
pepper

DIRECTIONS
1. Heat oil in large pot over medium heat. Add onion and garlic, sauté for 3 to 5 minutes until the onions turn translucent.
2. Stir in the tomatoes. Add in the oregano, basil, salt and pepper.
3. Lower the heat and continue to simmer for 30 minutes stirring occasionally.

Garlic scallops with spicy mayo dip

20 Fresh scallops
7 Cloves garlic sliced
2 Pinches pepper
5 Tbsp olive oil
1 Tbsp pepper

1 Cup mayo
1.5 Tbsp Cajun seasoning
1 Tsp hot sauce
1 Tsp Chili powder
1 Pinch Cayenne pepper
1 Tbsp Lemon juice

1 Hour before serving scallops combine all ingredients for mayo sauce and mix well. Store in fridge to allow flavors to combine. Serve chilled.

Wash scallops in cold water, carefully, they will tear, they are soft. In large bowl GENTLY toss scallops with olive oil, garlic and pepper. Let sit for up to 10 minutes outside of fridge or 2 hours in fridge. Heat non stick sauté pan over medium heat with 1 tablespoon butter* and 1 tablespoon olive oil from marinade. When butter and oil combine GENTLY place scallops flat side down. Cook until scallops caramelize on the bottom and begin to brown about 1/8 inch down the side. GENTLY flip scallop and repeat on second side. Add reserved garlic and oil from marinade at this point. Do not add it sooner you will burn your garlic. You want the center to still appear clear while the flat sides are caramelized. Remove from heat and serve immediately with sauce.

*Your butter and oil might brown, this is fine.

(See that center one there on the left, thats what happens if you aren't GENTLE with your scallops, they tear)

Herb Chicken Fettuccine

INGREDIENTS
1 1/2 pounds boneless, skinless chicken breasts
1 tablespoon flour
1 tablespoon salt
1 tablespoon pepper
1 tablespoon oregano
1 tablespoon crushed rosemary
fettuccine pasta, cooked according to package directions
olive oil
2 tablespoon garlic, chopped
1 roasted red bell pepper, julienne cut
1/4 cup fresh basil, chopped
1/2 cup apple juice
5 ounces whole leaf spinach
1 pint heavy cream
1 cup Parmesan cheese, grated

DIRECTIONS
1. Cut chicken into 1 inch strips. Season each side with salt, pepper, garlic, rosemary and oregano. 2. Coat large sauce pan with olive oil and heat on medium high heat. Cook chicken about 6 minutes on each side, or until thoroughly cooked and no longer pink. Set chicken aside on a plate and cover with aluminum foil to keep warm.
3. Add about 2 tablespoons of olive oil, 1 tablespoon of garlic, and red bell pepper to the pan. Cook 1 minute.
4. Stir in 1 tablespoon of flour, apple juice, spinach, basil, and cream and bring to a boil. Once the spinach is wilted, stir in the Parmesan cheese.
5. Serve pasta topped with chicken and sauce. Garnish with extra Parmesan cheese.

Tangy asian bbq sauce & marinade

Makes 2 cups marinade or 1.5 cups sauce

Marinade
1/2 cup soy sauce
6 oz pineapple juice
2 tangerines or Clementine's - juiced
1 tsp ground ginger
1 tbsp Dijon mustard
1 pinch crushed red pepper flakes
1 pinch pepper
3 cloves garlic - chopped
1 small shallot - thinly sliced
1 large green onion - chopped in 1/4 inch rounds

BBQ Sauce
2 Tbsp cold water
1 Tsp corn starch

To make bbq sauce bring all marinade ingredients to a boil. Combine corn starch and water and pour mixture into boiling sauce. Reduce heat to low and whisk until sauce thickens. Strain and use as a bbq sauce or dipping sauce.

This recipe is a great marinade for chicken or pork and a terrific sauce for bbq chicken or as a glaze on pork tenderloin. I will be making pork tenderloin in the marinade and then topped with the reduced glaze.

As a sauce!

Paprika chicken with onion garlic sauce

Chicken
1 package boneless skinless chicken cut into halves (quarters for breasts)
1/4 cup flour
2 tsp paprika
1/2 tsp pepper
1/2 tsp salt
1 pinch crushed red pepper flakes
2 tsp favorite poultry seasoning
1 tbsp olive oil

Sauce
1/3 cup white wine
1/2 red onion sliced in strips
3 cloves garlic
1/2 cup chicken stock
1 tbsp COLD water
2 tsp corn starch
1 tsp pepper
1 tsp salt
1 pinch crushed red pepper flakes
1/2 tsp ground coriander seed
1/4 tsp favorite poultry seasoning

Preheat non stick pan with oil over medium high heat. Combine all ingredients for chicken on plate. Coat chicken and place in pan. Cook for 8 minutes and flip. Cook for 8 minutes and check that the inside runs clear when you cut it with a knife. If so you are done, if not keep cooking. When chicken is done remove it and set it on a plate covering it in foil. In same pan pour wine, chicken stock and seasonings in and bring to a boil. Using a rubber spatula pick up all the bits from the bottom of the pan and stir those in with your liquid. Mix cornstarch in cold water. Reduce sauce to about 2/3 and add in corn starch mixed in water and bring back to a boil. Reduce heat and allow sauce to thicken. Pour of chicken.

Note: If sauce is not thick enough you can add more cornstarch a teaspoon at a time. If it is too thick add 1/4 cup chicken stock.

Shrimp pasta alfredo

Shrimp
1.5 lbs shrimp peeled & deveined, halved (aprx 30 large shrimp)
1/2 lemon juiced
4 cloves garlic roughly chopped
1 shallot sliced thin
2 tbsp butter
3 tbsp olive oil
2 tsp pepper
1 pinch salt
1 generous pinch crushed red pepper

Alfredo
2.5 tbsp butter
3.5 cups whole milk
1.5 cups fresh grated parmigiano-reggiano
1/2 lemon juiced
1 tsp pepper
2.5 tbsp flour
pinch salt

Spaghetti
4 servings of pasta
1 tbsp salt
1 tsp olive oil

I like to have everything chopped and prepared for this meal before I begin cooking as it goes very fast. In large pot bring water to a boil, add salt and olive oil, break spaghetti in three pieces and boil on medium. In large sauté pan melt butter and olive oil for shrimp over medium low heat. Add shrimp, salt, pepper & crushed red pepper. Saute until shrimp begins to get pink all around and add in shallot and garlic. After about 10-15 minutes remove shrimp from pan. Add butter and flour and whisk until golden brown. Begin with 2 cups of milk bringing heat up to high. Whisk quickly picking up all of the bits from the bottom of the pan with your whisk. Add in pepper, salt and lemon. When sauce thickens reduce heat to low. Whisk in cheese (reserving some to top pasta with). If sauce is too thick add milk as necessary. At this point taste for seasoning. Check for enough cheese, and pepper. If necessary add more lemon (you want it as a background flavor). When sauce is to your desired thickness add shrimp back to pan and toss in sauce. Drain pasta and add to pan. Toss to coat. Top with remaining cheese and serve.

Will make 2 large portions or four small portions. To reheat add a small amount of milk.

Quick gravy (beef)

4 cups water
5 bullion cubes
salt
pepper
3 tbsp butter
3 tbsp flour

In small sauce pan bring water and bullion cubes to a boil. After bullion is dissolved pour into heat safe bowl. In same pan add butter and flour and whisk on high heat until butter and flour are combined and bubbling. Add pepper to taste. Allow color to darken slightly until mixture no longer smells like flour. While still on high heat pour broth back into pan and whisk quickly until sauce combines and begins thickening. Lower heat and stir occasionally until serving time. Sauce should be thick and glossy.

Tip. I pour my broth into a large measuring cup making it easier to pour back into the pan. Only butter works for this not margarine.

When all else fails spaghetti sauce

While I would love to pretend I was some glamorous stay at home mom who had the chance to always make things from scratch, in my real life that isn't possible. While some people frown on things that aren't 100% home made, they don't have kids and work full time! On weekends, yes I can take the time to make a beautiful spaghetti sauce and let it simmer on the stove all day. But during a normal work week I just don't have the time, also I have a gas stove and no part of me is brave enough to leave my house with an open flame on the stove simmering sauce. Huge kitchen fire, NO THANKS! So on the week nights my husband requests spaghetti I have two options, pour some sauce in a jar on it, OR turn the sauce in a jar into something special. SO! That being said, this is how I turn jar sauce into, semi home made sauce. (Chris I will fuck you up if you comment about my jars and cans)!

1 Jar favorite pasta sauce (I like the Bertoli olive oil and basil)
6 cloves garlic minced
1 medium yellow onion chopped
2 pounds ground beef
1 tbsp dry basil
1 package mushrooms cleaned and sliced
1 can tomato paste
1 12 oz can diced tomatoes
1-2 cups vegetable stock
2 tbsp pepper
1 tsp salt
pinch red pepper flakes

In large pot sweat down half the onions and garlic in a bit of EVOO add the diced tomatoes and basil, and half of your salt and pepper, and red pepper flakes. Cook it together for a minute and dump in your jar sauce and tomato paste. If the sauce gets to thick add some of the veggie stock until you get a consistency you like. I like mine thick so I didn't use more then a cup. While that is simmering on low add your beef, and the remaining onions garlic salt and peppers to a sauté pan. While that is cooking toss your mushrooms and a bit of EVOO in another pan to brown them. When the mushrooms are done toss em into the meat and then drain the fat out of your beef (or keep it for extra flavor), when the meat is still a little pink pour your sauce over it and continue cooking on low in the sauce so your red sauce gets the flavor of the meat fully combined with out soaking up all the grease. Anyway like I said I like my sauce thick so I keep it that way. At this point you can thin yours out again if you like. Pour a heaping spoon full on top of your pasta and top with some fresh shaved Parmesan cheese. This is a quick and easy way to turn a jar sauce into something semi home made with a little heart in it.

Feiry lemon cream sauce

Salt and pepper Three 3-inch piece peel of 1 lemon 1.5 cups heavy cream 4 pinches cayenne pepper 2 pinches poultry seasoning

In a small saucepan, cook the cream, lemon peel, salt, pepper, poultry seasoning and cayenne over medium-low heat until slightly reduced, about 15 minutes. Taste for seasoning a few times. This goes great on chicken, vegetables and salmon!

Pasta with chicken and a garlic cream sauce

Serving size: 4 with a little bit of left overs
1 pack vermicelli noodles (the small spaghetti noodles like angel hair)
5 cloves garlic rough chopped (at least this many, depends on how much you like garlic, personally I use more)
4 chicken breasts (Think one per person you are serving)
1 cup milk or heavy cream
2-3 cups chicken broth
1- package mushrooms, washed and sliced
1/2 large white onion preferably vidalia
1 large jar marinated artichoke hearts drained
2-3 Tbsp butter
2-3 Tbsp flour
Salt
Pepper
olive oil
Fresh Parmesan cheese

1. Boil pasta in large pot.
   
2. While pasta boiling preheat large deep skillet to medium low.
3. Cube chicken to bite size pieces
4. Coat pan with olive oil and add chicken, salt and pepper
   
5. Cook until chicken is almost done
   
6. Dice onions, mushrooms and garlic and add in with chicken (you don't add it at the beginning or you will burn your garlic.)
7. Move chicken to the outside of the pan and add butter and flour to center of pan, whisk until butter/flour mixture turns the color of toasted bread or a light golden color, this creates a roux (pronounced roo)
   
8. Mix chicken into your roux and add in the first cup of chicken stock raising heat to medium high, stir until thickens. Sauce will be very thick
9. Whisk in second cup of stock, up to three until desired consistency.
10. Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
    
11. Add in artichoke hearts, reduce heat to low and allow sauce to continue cooking and thickening.
12. At the very end add in your milk or cream starting with a half a cup first.
13. Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
14. Top with Parmesan cheese and enjoy.

If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor of mushrooms, and artichokes. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

**If you have a gluten or wheat intolerance, you can make this same dish by mixing about 2 Tbsp of cornstarch in with 1/2 cup cold chicken stock and adding that in place of flour and butter. This will also cause your sauce to thicken just as well. Like the roux, if it isn't thick enough simply dissolve more cornstarch in chicken sauce and add in. Both of these need heat to activate.

** You can make this same recipe vegetarian, by eliminating the chicken and using vegetable broth. I use thick chunked portobello mushrooms in place of chicken for my recipe.

Stuffed chicken or portabello mushrooms

4- Chicken breasts/thighs deboned
or
6- Portobello mushrooms with ribs scraped out
1- Container spreadable cheese (I use Aloutte) in the garlic and herb flavor or artichoke.
1/2 Cup- Shredded Parmesan cheese
1/4 Cup- Italian bread crumbs
Salt
Pepper

Combine all of above ingredients together (besides meat or mushrooms) in a small bowl. The mixture should be thick and formable. For chicken you will want to cut a hole in the middle an stuff the mixture inside of it tying with string to seal. Season the outside with more salt and pepper. For the mushroom you will want to first saute the mushroom on both sides until it is tender. Then place the mixture in the center of the mushroom and roll it up tying shut with string. Place both the chicken and mushrooms in a frying pan with some EVOO and cook until chicken is done or cheese is melted in the mushrooms. Cut off strings and serve. I like to serve this with a garlic cream sauce over it.

Garlic cream sauce
4 Tbsp- Butter
4 Tbsp- Flour
1 cup- Milk or cream
1 cup- Chicken or vegetable stock
salt
pepper
6 cloves- garlic peeled and chopped.
2 Tbsp- EVOO

Saute garlic in EVOO until soft. Add flour and butter making a rue and cook until the mixture makes a nice tan color. Whisk in broth, salt and pepper and turn heat to high causing mix to boil once it reaches a boil reduce heat to medium low and continue whisking until mixture is thick and add milk or cream. If mixture is too thick add more broth. If it is too thin whisk in more flour! Pour over chicken or mushrooms.

A nice added flavor for the stuffing mixture is to dice up some marinated artichoke hearts and add those in with the soft cheese.