Ingredients 1 CU chicken pieces
linguini or angel hair pasta – enough for two
pasta water – don’t discard
1 CU milk
1 onion (diced)
1 can diced tomato
1 TBL fresh chives
1 TBL fresh parsley
3 cloves garlic
1 tsp corn oil
parmesan and rigiano cheese (used for topping)
chives (used for topping)

Instructions
1. Brown chicken in large fry pan in corn oil
2. Add onion and cook until onion is translucent
3. Add remaining ingredients (except pasta)
4. Cook until reduced to almost no liquid
5. Add 1/4 cup of the pasta water and cook two minutes
6. Add 1 CU milk and bring up to heat
7. Add drained pasta and toss
8. Plate and top with chives and cheese

Substitute 1 tsp for spices if fresh is not available

2 TBL apple cider vinegar
1 CU whole milk

Instructions
1. Mix vinegar and milk
2. Let set for 15 minutes

Butter – Saturated fat increases bad cholesterol and increases good cholesterol.

Margarine – Trans-fat, hydrogenated decreases good cholesterol raises bad cholesterol only slightly.

Artificial margarines – Gums & tropical oils, 80% fat=margarine (hard) like butter,

Taste Winners –
Land O’ Lakes, soft baking butter with canola oil
Olivio, Olive oil spread
Land O’ Lakes, Sweet Cream unsalted butter.

1 LB medium-lean ground beef (formed into patties)
4 strips bacon
1 ripe avocado
1 tsp lemon juice
2 TBL chives (chopped)
2 roma tomatoes (see Special Steps) sliced thin
1/2 red onion (sliced thin)
1 OZ Blue cheese
1 OZ Shart Cheddar cheese
1 OZ Gruyere cheese
4 leaves Romaine lettuce
Ketchup, mustard and mayonayse (to taste) See Additional Notes
4 pepperoncinis or banana peppers (chopped)
2 dill pickles (sliced thin vertically)
salt and pepper to taste

Instructions
1. Fry bacon (not too crisp) and set aside
2. Remove avocado from shell and combine with lemon juice, salt, pepper, chives and chopped peppers
3. Crumble or grate cheeses
4. Cook burger patties being careful not to overcook. Flip frequently essentially slow-cooking them.
5. Sprinkle on cheese near the end of the cooking cycle.
6. Top with remaining ingredients, and serve on high-quality deli-style burger bun using onion and lettuce to protect the bun from touching the meat (keeps it from getting soggy)

Cut the tomato around the equator and ROLL the halves over the sink. This loosens the seeds and removes the part that makes your burger soggy.

For the best taste, use Heintz ketchup, Grey Poupon deli mustard and Hellman’s manynnaise.

APPLE CEREAL
CHICKEN
CHIPOTLE
GRILLED APPLES WITH PEANUT BUTTER SAUCE AND CINNAMON

PICKLE JUICE
KABOB SANDWICH
GRILLED CHICKEN MARINATED
ONION, PROCHUTO

MOLASSES AND SOY TOPPING AND GINGER
BROILED CHICKEN
SERVED OVER MIXED GREENS AND VINAGRETTE

MAYONAISE
SEARED SAYMON, COUS COUS , SPINACH SALAD
PEPPERS

SMAL-IDAY

FIRST FLAT BOWL
FLOUR, PEPPER, SALT

SECOND FLAT BOWL
EGG – WHISKTOGETHER

THIRD FLAT BOWL
BREAD CRUMBS, CHEESE, PARSLEY

BAKE CUTLETS – LOW HEAT IN OVEN
FRY FOR EXTRA CRISPH
TOP WITH CUTLET TOPPING

SKILLET WITH HOT OIL

PUMPKIN POLENTA
3 cu stock
add 1 CU quick-cook polenta
WHEN NEAR DONE MIX IN 16 OZ PUMPKIN (NOT PUMPKIN PIE FILLING)
ADD A BIT MORE JPARMESAN CHEESE
2 TBL BUTTER
BIT OF FRESH NUTMET
SQUEEZE OF HONEY
MIX AND IT’S DONE

CUTLET TOPPING

HANDFUL MINCED ARUGULA LETTUCE
HANDFUL CHIFONADE SWEET BASIL
SWEET GRAPE TOMATOES
LEMON, SALT, PEPPER, EVOO
TOSS

4 CU chicken broth
3 CU broccoli (chopped)
1 CU onion (diced)
1 bay leaf
1/4 CU all purpose flour
1/3 CU (2 OZ) ham (dced)
1/2 CU heavy cream
1/4 tsp salt and pepper

Instructions
1. Combine all except flour, ham and cream and bring to a boil
2. Cover and simmer 30 minutes
3. Transfer 2 CU at a time to blender or food processor
4. Chop, but do not purify
5. Pour blended mixture back into the pan
6. Sprinkle flour in SLOWLY blending constantly with a whisk
7. Add diced ham and cream, and simmer 15 more minutes

2 cube steaks (high quality)
2 TBL crumbled bleu cheese
2 TBL finely chopped red onion

Instructions
1. Preheat broiler
2. In skillet, brown cube steaks to your liking
3. Blot off grease and place in broiler pan.
4. Top each steak with bleu cheese and onion
5. Put under broiler for a few minutes

1 Can Black Beans (drained and rinsed)
1 bunch cilantro
1/2 red onion (diced)
lime juice
2 TBL EVOO
Salt and pepper to taste

Instructions
1. Drain and rinse beans
2. Mix wet ingredients
3. Mix in beans and toss to coat
4. Mix in all else and toss to mix
5. Marinate 1-3 hours, but never more than 3 hours

Baby Spinach Leaves
Baby Arugula
3 Types of Berries: (eg) Raspberry, Strawberry, Blueberry
1 TBL Balsamic Vinegar
3 TBL Olive Oil
Grated Parmesean or Mozzerella to taste

Instructions
1. Emulsify oil and vinegar with whisk
2. Add a pinch of salt and mix again
3. Toss in leafy greens and gently toss, covering all leaves
4. Add half of your berries and toss again
5. Plate tossed salad mixture
6. Toss remaining fruit in remaining liquid
7. Top greens with remaining fruit
8. Sprinkle lightly with grated cheese

1 Red Beet
1 Yellow Beet
1/2 CU goat cheese
Olive oil
Rice – cooked (cooking instructions not included here)
1 lemon

Instructions
1. Wash beets and cover with olive oil
2. Roast @ 350 for 60 minutes
3. Remove from oven and cover. Let sit for another hour
4. Peel (using a towel)
5. Dice Red beet into small cubes (reserve juice)
6. Julienne Yellow Beat into thin “toothpicks”
7. Squeeze lemon over both beets
8. Use round measuring cup with push cylinder (or ring mold)
9. Layer in center of plate with rice on bottom, then red beet, then goat cheese, then more red beet
10. Surround with scattered yellow beets
11. Drizzle reserved red beet juice in circle around “tower”
12. Serve with parsley or micro greens on the side of the plate

4 crepes (see recipe – link below) leftovers work great

STRAWBERRY FILLING

• 1/2 C plus 1/2 C fresh strawberries or other fruit
• 1 TBL sour cream
• 2 TBL powdered sugar

1. Coarsely mix and mash above
2. Add in other 1/2 C strawberries
3. Let rest 30 minutes

BLUEBERRY FILLING

• 1/2 C blueberries, plus 1/2 C blueberries
• Zest and juice from one lemon
• 2 TBL honey
• 1/4 C sugar
• pinch of cardamom

1. Coarsely mix and mash above
2. Add in other 1/2 C blueberries
3. Let rest 30 minutes

CHEESE FILLING

• 1/2 CU cottage cheese
• 1/2 CU softened cream cheese (softened)
• 1/4 tsp vanilla
• 1 TBL sugar
• 1 TBL butter (softened)
• 1 tsp cinnamon

RICOTTA FILLING

• 1 egg
• 3 TBL honey
• Lemon and zest from one lemon
• 1 block softened cream cheese
• Salt, cardamom, cinnamon, nutmeg, almond extract
  (mix above)
• Fold in 1 C ricotta and cool at least 30 minutes

STEP BY STEP

1. Prepare FILLING
2. Lay CREPE flat (slightly warm)
3. Put 1/3 C filling a little off-center and fold over one third, then fold the ends in, then fold over the other third placing the folded end on the bottom
4. Put into the fridge for about 60 minutes to cool internally, then move to the cooking phase.
   • OVEN:  Bake on lightly greased parchment paper on high (450 F) until well-browned or for up to 10-12 minutes
   • MICROWAVE:  Heat in microwave 2 minutes during cook-time
   • SKILLET:  Brown in 1 TBL butter and 1 TBL canola oil 2 minutes per side
5. Top with fresh hot fruit and sour cream (or below topping)
6. Sprinkle with powdered sugar or Turbinado sugar

Crepes

Simple Crepe Batter Recipe

• 1 C milk
• 2 eggs
• 1/2 tsp salt
• 1 1/4 C AP sifted cake flour or other fine flour
• 2 TBL powdered sugar
• 1/2 tsp vanilla
• zest and juice from one lemon

1. Mix ingredients above and let rest in refrigerator for 60 minutes (or overnight)
2. Put 1/4 C of batter into hot non-stick skillet for 2 minutes
3. If you make them REALLY thin, you don’t even have to cook the other side.
   It will fully cook when they are finished in the oven.
   • (when filling, fill with the uncooked side up)
4. Stack them between sheets of parchment or waxed paper

Professional Crepe Recipes

Wholly Crepes

6 stalks of celery hearts (white part, not the green)
1/2 tsp red pepper flakes
3 sweet peppers or Pepperoncinis
10 Kalamata olives (pitted)
2 TBL red wine vinegar
2 TBL extra virgin olive oil
1/2 tsp minced garlic
3 anchovies
2 TBL red onion (julienned)

Instructions
1. Wash celery, rinse olives
2. Cut celery into 1/2 inch pieces
3. Slice peppers very thin
4. Add olives and peppers
5. (optional: Add cubed salami)
6. Slice anchovies thin
7. Chop fresh parsley
8. Add anchovies, parsley and red onion
9. Add vinegar and olive oil
10. Toss together gently
11. Serve immediately, although best if it can marinate for at least a few hours

3 large carrots
hot oil
favorite dipping sauce

Instructions
1. Cut carrot in the center on a very sharp angle
2. Using a slicer, slice thin pieces
3. Fry for about 15 seconds or until they turn brown
4. Remove and drain

1 cup nuts
1 tsp granulated sugar
½ tsp butter

Melt for quantity of nuts. Cook on medium heat for 5-10 min.

1/2 head cauliflower (pieces, stem removed)
1 med sized onion (chopped)
2 cloves garlic (grated)
1 stalk celery (chopped)
bayh leaf, rosemary, thyme
salt and pepper to taste

STOVE TOP OR OVEN TO CARMELIZE EVERYTHING

sweat onion in EVOO
add garlic
stainless steel bar to remove garlic and onion smell
add stalk of celery
add everything else
cook for over an hour
remove bay leaf
Put into food processor with a bit of stock
Put back onto stove
Add chicken stock to consistency you prefer
Let heat through
Add a bit of whole milk or cream to add some sweetness the last minute
Top with croutons or thin toasted slices of bread with grated gorgonzola cheese
If on slices of bread put back in oven to melt cheese
Put into bowl and float bread on top