2 large whole chicken legs
1 cup pureed apricots
1 tsp. ground garlic
1 tsp. minced onion
1/2 tsp. red salt
1-2 bird eye peppers
1 tsp. orange peel
1/2 tsp. ground cinnamon
1/4 c. tarragon leaves roughly ground
2 tbsp. jalapeño olive oil
1/4 c. white honey ginger balsamic
Mix apricot puree with all the spices 1 tbsp. of oil. Coat legs with apricot mixture at least 1 hour prior to cooking.
Preheat oven broiler. Place chicken legs onto large sheet of foil and drizzle remaining oil over legs. Lightly broil both legs on top rack
for approximately 3-5 minutes per side.
Retain apricot marinade and add balsamic. Stir well and brush on throughout cooking process.
Drop temperature to 425 degrees and add a coating of remaining apricot marinade and wrap up chicken in foil to roast for 30 minutes. Turn chicken over half way through cook time and brush another coating of marinade.
Pull legs out and allow to rest for 5 minutes prior to serving.
Serve with fresh veggies and quinoa for a healthy dinner!
2lbs bone-in beef short ribs
1 tsp. Kosher salt
1 tsp. Pepper
2 Tbsp. Rosemary olive oil
2 lg. Shallots, minced
2 lg. Cloves garlic, minced
1/2 c. Traditional Dark balsamic
1/2 c. Red wine
1/4 firmly packed light brown sugar
2 1/2 c. Beef broth
1 sprig of rosemary, tarragon and thyme
Preheat oven to 270 degrees.
Season ribs in salt and pepper. Start with a dutch oven on the stovetop and heat oil to med
high. Add ribs and brown on all sides. When browned, remove ribs and add shallots. Sauté for
about 3 minutes. Add minced garlic and allow to soften with shallots. Add vinegar and wine
and bring to a simmer. Scrape brown bits off of oven and stir into sauce. Add sugar and stock
and bring to a boil. Return ribs to dutch oven, add herbs and cover tightly.
Place dutch oven in preheated oven and allow to cook for approximately 3 hours or more.
Serve hot with a bed of rice or other grain and a fresh veggies!
Submitted by Ben Stone
1lb. Moki bean soup mix
1lb. Pork stew meat, diced
1 lg onion, diced
1 lg bell pepper, diced
1 can stewed tomatoes
3 cloves garlic, minced
3 roasted green chili (about 1/2 c.)
1 tsp. Salt
1-1/2 tsp fresh cracked black pepper
1-1/2 tsp. Ground chili powder
Clean and soak beans in pot over night with a water level of 2 inches or more.
In morning, drain beans and put into a large crock pot. Add pork, onions, peppers, chilis and tomatoes. Add about 2 qts. Water to pot and cook on medium for the day.
Add minced garlic, and spices and stir occasionally.
Serve with warm fluffy tortillas and enjoy!
1 tablespoon Shallot Garlic olive oil
2 large carrots diced
1 medium yellow onion diced
1 pound of lamb
1 tablespoon butter
1/2 bag Frozen peas
1/2 bag Frozen Corn
2 tablespoons flour
1/2 cup dry red wine
1/2 cup beef stock
2 teaspoons dried thyme, black pepper, crushed Rosemary, and oregano
1 teaspoons Black salt and caraway
3 large minced garlic cloves
4 large potatoes mashed
Preheat oven to 425°. Heat a large skillet on medium heat. Add onions and carrots and sauté until tender. Add meat And brown. Add garlic and cook for two minutes. Drain pan. Return pan to stove top stir in butter add the peas and flour. As it begins to thicken it up add in the wine and beef stock as well as all the herbs. Reduce heat and simmer until the mixture is a thick. Remove from heat. Grease a nonstick casserole dish and add stove top mixture. Add mashed potatoes on top of mixture spreading to all sides of the casserole dish. Bake for 30 minutes or until potatoes are lightly brown on top. You can also add cheese if you’d like. Serve with a crusty Irish soda bread and dinner will be a hit!
A great recipe we found from Tutus Pantry's Website!
1 Ahi sashimi block (1/4 lb)
3 tbsp Lavender Macadamia nut seasoning
2 tbsp Macadamia Nut flour
1 tbsp Chili and garlic Macadamia nut oil
1/2 cup chopped fresh cilantro
1 tbsp Pineapple Hot Sauce
1 tbsp fresh lime juice
1 tbsp Organic Wild Honey
1 tbsp soy sauce
1 tbsp water
Season sashimi block with Lavender Macadamia Nut Seasoning (make sure to cover all four sides of the block with a heavy layer). In a saute pan heat Macadamia Nut oil to high. once oil is hot reduce heat to medium. Place seasoned sashimi block in the hot oil and seared each side counting ten seconds per each side. Remember that fish continues to cook even after is removed from heat so do not over sear it! Set seared ahi aside an place in the freezer for 10 minutes so it cools and it will be easier to cut.
Make the sauce by combining all ingredients in a bowl and mixing well. Pour sauce in a plate and set aside to place sliced Seared Ahi on top.
Once the Seared Ahi has cooled down, with a very sharp knife cut it in 1/2 inch slices. Place on prepped plate with Sauce. Garnish with shredded carrots, sliced cucumbers and bean sprouts.
2 chicken legs or breasts
1 med onion, chopped
1 small bell pepper chopped
1/2 jalapeño diced
1/2 tsp salt
1/2 tsp. Chili powder
3 - 4 garlic cloves, coarsely minced
1 1/2 c. Bloody Maria mix
1/2 c Cilantro Lime olive oil
Coat chicken with olive oil, salt and pepper, set aside. Chop, onions, peppers, jalapeños and garlic, separate and set aside. Put a small amount of olive oil into a skillet and heat up to med high. Add chicken and sear both sides for 1 minute. Lower heat and add peppers, onions and jalapeños. Sauté veggies until tender. Add garlic and stir in. Add Bloody Maria mix. Cover and lower temperature to simmer for 20 minutes.
Serve with Spanish or lime cilantro rice with a fresh salad!