GRILLED CORN ON THE COBB WIITH GARLIC-SCALLION BUTTER
This Grilled corn is Soooo scrumptious, I make it all of the time and there’s never a kernel left!! This simple recipe goes so well with so many things. Last night I made it with my Garlic-Teriyaki Serloin Steak my oven-roasted 1/2 potatoes (recipes coming next week!) and it was a perfect meal!! Enjoy! Xxoxooo
4 Large White Corn on the Cobbs (or however many you want to
make!)
1 Stick of Organic Butter (room temperature)
2 Large Cloves of Garlic (crushed)
1 TBS finely chopped Scallions (You can also substitute Parsley if you don’t like
Scallions)
¼ Lemon (juiced)
Salt & Pepper (to taste)
Pull back the husks of the corn carefully, (do not take off) and clean out the inner threads. Wrap the husks back around the ear of the corn. Soak corn in large bowl of water (fully submerged) for at least 15 minutes.
While corn is soaking, make the butter. Crush 2 large cloves of garlic (I use a garlic press) into softened (room temperature) butter. Add the chopped scallions and lemon juice. Mix it all together with a fork until smooth. Salt and pepper to taste. Cover and set aside (keeping it at room temperature).
Pre-heat the grill over medium heat. Grill the corn for about 10 minutes turning once. Then carefully pull back the husks and grill the corn for approximately another 10 minutes turning until the corn is browned in spots. Smear the butter on the corn while it is hot with a butter brush or a butter knife.
These veggies are delicious!!! They’re so good you almost forget how good they are for you!! These are a great side-dish with any fish, chicken or steak entrée. They go with almost everything! Especially with your Turkey dinner, I make these for Thanksgiving every year…
1 Roasted Red Bell Pepper (Optional)
2 Tomatoes
9 or 10 Small New Potatoes, skin on (White, Red, Gold or Mixed for nice color)
8-12 ounces Cippolini Onions (Peeled)
1 Jalapeño Pepper (Optional)
4 Cloves Garlic (Whole, Peeled)
1/4 Cup Extra-Virgin Olive Oil
2 teaspoons Dried Rosemary
1 tbs Fresh Rosemary chopped and 2 whole sprigs (for garnish)
1 teaspoon Sea Salt (or to taste)
Freshly Ground Black Pepper (to taste)
½ tsp crushed red chili flakes (Toasted) Optional
Preheat oven to 400 Degrees
I like things spicy so I use crushed red chili flakes in this dish. You can leave them out if you don’t like things a bit spicy. If you are using them then you should toast them first to bring out their full flavor. TO TOAST CHILI FLAKES: Pour ½ tsp of chili flakes into a small sautee pan over medium heat. (Do not use any oil or butter, they must be toasted dry). Toast them for 30-45 seconds tossing continuously. Set aside.
Now begin by peeling your onions. To make this much easier, boil a large pot of water. Throw onions in (skin on) for 30 seconds. Remove with a slotted spoon and place into an ice bath to stop the cooking. (A large bowl filled with ice and water) Once you do this the skins will peel off easily.
Cut the potatoes into 4’s (in half and then in half again). Place into a large bowl. Place jalepeno pepper (whole), garlic cloves, onions, dried rosemary, salt and pepper into the bowl. Pour olive oil over ingredients and toss together. Spread all ingredients in a single layer onto baking sheet. Cut the tomatoes in half. Place tomatoes evenly spread out (cut side up) onto same pan. Drizzle them with a little oil. Bake for 45 minutes, carefully turning the ingredients 2 times throughout baking. Optional- (I like everything a deep brown so I broil them for 30 seconds at the end if they are not brown enough.) Just be careful not to leave unattended when broiling as they can EASILY burn! While veggies are baking, roast one red bell pepper. (See Roasted Red Pepper Recipe below). Once it has cooled, remove skin & seeds and cut into slivers. Set aside until dish is done and then add to dish. Garnish dish with chopped rosemary and then place the 2 rosemary sprigs on each end of plate.
Serve immediately. (Works well served with your Thanksgiving Turkey!!!!)
Serve with loveeeeeeeeee!
Xoxoooooooooooooooooooo
SHANA'S BAKED ARTICHOKE AND RED-PEPPER DIP
Oh this is sinfully good!!! Always a hit a parties or for game-night. I make this for holiday appetizers always as well….
1 Cup mayo
¾ Cup Organic Sour Cream
2 Cups freshly grated Parmesano Romano (separate ½ cup of cheese)
3 tbs Cider Vinegar
2 Garlic Cloves (minced0
2 cans (13 ½ ounce) Artichoke hearts or Artichoke quarters (Drained, patted dry & Chopped)
1 Roasted Red Pepper (jarred or see roasted pepper recipe below)
1 Can Diced Green Chiles
2 tbs Chopped Fresh Basil plus one whole leaf for garnish (optional)
½ Cup Bread Crumbs (unseasoned)
1 tbs Organic Butter
Sea Salt & Pepper (approx. 1 tbs of each or to taste)
Pre-heat oven to 350 Degrees.
Combine mayo, sour cream, 1 ½ cup of Parmesan, vinegar, garlic, chiles, basil, red pepper, and salt & pepper in a bowl. Mix well. Fold in artichoke hearts. Pour evenly into a pyrex pan (approx 10 ½ in by 8 in) or (any shallow baking dish of approximate size). Sprinkle remaining parmesan cheese evenly on top. Sprinkle bread crumbs evenly on top of cheese. Cut butter into tiny cubes and place evenly over bread crumbs.
Bake for 45 minutes. I like to broil it for approximately 30 seconds at the very end just to get it extra brown and crunchy. Garnish with whole basil leaf. Serve with your favorite tortilla chips, pita chips, or crusty loaf of bread. Enjoy!!!!!!!!! Xoxoo
ROASTED RED PEPPER
These roasted peppers are super-easy to make and go with so many different things! You don't have to buy jarred ones because making them yourself is so easy, fun and delicious! I use them in veggie sandwiches, salads, white bean dip, bruschetta, eggs… anything! You can also roast yellow peppers, jalepeno peppers or any other peppers you like…
Wash & dry the pepper (s). Place directly on stove over low flame. Allow to blacken & blister on all sides. The whole pepper should look black when ready. Remove from stove and place directly into a large plastic baggie. Seal bag tightly and then wrap entire bag in a towel. Set aside and allow to steam and cool. At least 10 minutes or more. Carefully remove from bag and when cool peel off the blistered skin. I use a paper towel to just wipe it off. It's a bit messy but simple & fun! Remove stem and scrape out seeds. (I use the back of a knife or a spoon for this). Then slice and serve!!!!!
SHANA'S PAN-TOASTED TORTILLA CHIPS
These are SO much better than store-bought chips and they always impress people at a dinner party, but they are so easy to make!!
10 small Flour Tortillas
10 Corn Tortillas
Olive Oil
Sea Salt
Brush olive oil onto both sides of corn tortillas. Pile 5 tortillas up evenly then cut crosswise into 4 sections. (Making an X and forming 4 chips out of each tortilla). Do the same with the remaining 5 corn tortillas. Do the same thing with the flour tortillas (except cut flour tortillas into 6 slices rather than 4 because they are bigger.) Heat 2 tbs of olive oil in a large skillet over medium/low heat. Lay the corn tortillas flat in pan in a single layer. (Do not overlap or they will not toast properly). Sprinkle salt on tortillas. Toast in pan until golden brown on bottom side. (About 5 minutes). Flip over and salt the other side, then toast until golden brown and crispy on this side. Remove from pan and place in dish lined with paper towel (to absorb excess oil). Continue the same way with the rest of the tortillas. (You may add more oil to pan as needed.)
Enjoy with the following guacamole recipe and serve with looveeee!!!
SHANA'S GUACAMOLE
Ahhhh…. Guacamole. Once of my favorite foods in the world! I make this all of the time for a snack and also with my Mexican dinners!! Soooooooo good!!
4 Ripe Organic Avocados
2 Small Organic Tomatoes (Or 1 Large one) (Diced)
1/2 Red Onion (chopped)
2 tbs Chopped Cilantro (Optional)
1 Jalapeño Pepper (Diced)
2 cloves garlic (minced)
1 Lime (juiced)
1 tbs Habanero Sauce or Tabasco (or your favorite hot or mild sauce)
Lemon Pepper (to taste)
Sea Salt and Pepper (to taste)
Freshly Grated Parmesan or Romano Cheese
Cube the avocados and place them in a large bowl. Add the onion, cilantro, jalapeño pepper, garlic, lime juice and hot sauce. Add lemon pepper and salt and pepper to taste. Toss the diced tomatoes into the mixture. Mix together all of the ingredients with the fork until well blended and smooth. (OR you can leave it chunkier if you prefer).
Place in refrigerator for at least a 1/2 hour to allow all of the flavors to blend and the guacamole to chill. When ready to serve, grate 2 or 3 tbs of parmesan on top of guacamole and serve with your favorite chips and a tablespoon of loooveeee!!!!
Shana's Lump Crab Dip
This is one of my favorite appetizers. It is very easy to make and super-tasty!!! It goes great with a nice cold glass of Sauvinon Blanc or Chardonnay. It is great on top of table water crackers and even toasted pita chips…
1 Can Fancy Lump Crab Meat
1 Can Sliced Water Chestnuts (Chopped)
2 tbs Chopped Scallions
1 Cup Mayonnaise
1 tbs Soy Sauce
Cayenne Pepper (to taste)
Mix first 5 ingredients in a bowl. Chill for 1 hour before serving. Sprinkle cayenne pepper on top before serving. Enjoy with crackers!!!
Xoxoooooooooooo
SHANA'S MIXED GREEN SALAD
This is my staple salad. I make this particular dressing ALL of the time. You can also vary the ingredients in your salad, (sometimes I add sliced apples instead of the tomatoes, sometimes I toss in Goji Berries or toasted cashews) but the dressing is my absolute favorite!!
SALAD
2 Cups Organic Mixed Greens
1 White Onion (thinly sliced)
½ Avocado (cut into cubes)
2 Roma Tomatoes (Cut)
1/3 Cup Sliced Water Chestnuts (chopped)
DRESSING
1/3 Cup Low Sodium Soy Sauce
1 TBS Dijon Mustard
½ Lemon (juiced)
Sea Salt & Pepper (to taste)
2/3 Cup Olive Oil
Wash all of the lettuce thoroughly and then dry. Wrap loosely in paper towels. (Almost like a lettuce burrito) Place back into the refrigerator to chill. Lettuce for salads should always be chilled, it makes for a much better salad! J Meanwhile, slice your onion. Dice avocado, & tomato. Place all into a big salad bowl. Add the diced water chestnuts. Make the dressing. (See below) Mix the lettuce in with the salad ingredients. Pour the dressing onto the salad when ready to serve. Then toss well. (The more you toss, you will see the avocado mash slightly into the lettuce and create a beautiful texture.) Serve and enjoy!!!
To make the dressing:
Place all ingredients into a bowl except for the Olive Oil. Whisk together. Slowly drizzle the olive oil into the mixture while whisking rapidly until emulsified.
Dressing can be made ahead of time and stored in tight container in refrigerator. Whisk again before tossing on salad.
Xoxoooooooo
SHANA'S BLACKBERRY MARGARITA'S!!!
1 Package fresh Blackberries (washed and drained)
1 Cup crushed Ice
1 Cup Silver Tequila (Patron, or whatever your favorite silver tequila is)
1/2 Cup Couintreau
2 Cups SanPellegrino Limonata Sparkling Beverage
2 whole Lemons (1 Juiced and 1 sliced into wedges)
2 whole Limes (1 Juiced and 1 sliced into wedges)
Sea Salt (optional)
Mint Leaf (for garnish- optional)
Puree blackberries in blender until smooth. Place in plastic container in freezer for 1 hour. When ready to serve margaritas, place ice in individual glasses. Scoop one tablespoon of blackberry puree into individual glasses. Pour tequila, lime juice, lemon juice and couintreau into a large shaker. Shake up well. Pour over ice in individual glasses until 1/2 full. Pour SanPelligrino into glasses until full. Squeeze one lemon wedge and one lime wedge into glass and leave inside. Stir drink with stirrer or straw. Garnish with a mint leaf our salt the rim of glasses before-hand (optional).
For frozen version; Place ice, 1 cup blackberry puree, 1 cup tequila, 1/2 cup couintreau, lemon juice, lime juice and San Pelligrino into blender. Blend until smooth. Pour into glasses. Squeeze 1 of each lemon and lime wedge into glass and leave inside. Garnish with either salt on rim or a mint leaf and a straw. Enjoy!!!
SHANA'S CHICKEN AND SPINACH PASTA
This is my family recipe. My nana used to make this all of the time, then my mom and now me. I've taken my family's recipe and adjusted it a little bit to create this recipe, which I make all of the time for my family and friends. You can also make this sauce (without the chicken) ahead of time and freeze it in plastic baggies and just re-heat on the stove whenever you want a simple pasta. This pasta dish is PERFECT with my Spanish-Style Garlic Bread!! (See recipe below)
1 lb Rigatoni Pasta
1 package Ground Chicken Breast (about 1 lb or a little over)
3/4 Box Frozen Chopped Spinach, defrosted and drained (10 oz package)
1 Can Organic Diced Tomatoes, no salt added (15 oz can)
1 Can Organic Tomato Sauce, no salt added (15 oz can)
½ cup Red Wine (Optional)
Organic Olive Oil
1 White Onion, halved and sliced
2 cloves Garlic, chopped
1 Jalapeño Pepper, chopped
1 tsp Crushed Red Chili Flakes
1 tbs Lemon Pepper
1tbs Garlic Powder
1 sprig of Rosemary
2 tbs Thyme, chopped
Sea Salt & Pepper, to taste
Freshly Grated Parmesan or Romano Cheese (to taste)
Heat about ¼ cup of olive oil in a sauce pan over low heat. Add chopped garlic and crushed chili flakes and sauté for about 30 seconds. (Do not let garlic burn or it will taste bitter) Add sliced onion and sauté until soft (about 3 minutes). Salt & pepper the onions. Then add the diced tomatoes and the tomato sauce and stir together. Turn heat up to med/low. Add the chopped jalapeño pepper, chopped thyme, & garlic powder to sauce. Salt & pepper again. Add the red wine and stir together. Add the rosemary sprig, (whole) to sauce. Allow sauce to simmer while you brown the chicken and cook the pasta. Bring 5 quarts of water to rolling boil, (for pasta). In a separate large pan, brown the ground chicken on med/low heat. Salt & pepper the chicken while browning. When the chicken is brown, drain fat. Add lemon pepper to chicken. Add the thawed, drained spinach to the chicken and stir together. Add ½ the sauce to the chicken and spinach and stir together. (I like to reserve the other ½ of sauce to add to the individual bowls when you serve.) Allow mixture to come to a boil. Then turn heat down to low and allow to simmer while cooking pasta, stirring occasionally. Heavily salt the boiling water before adding the pasta. Cook pasta until al-dente, about 8-10 minutes. Do not over-cook pasta. (I find that the cooking times on the box are usually too long and produce soft, mushy pasta. Check pasta after 7-8 minutes and drain when pasta is cooked but still firm in center.) Serve pasta in bowls and add freshly grated parmesan or Romano cheese on top.
Serve with love and enjoy!!!!!!!!! Xoxooooooo
SHANA'S SPANISH-STYLE GARLIC BREAD
This is my version of the garlic bread they serve you in Spain . I fell in love with it over there and I make this all of the time!
1 large loaf of good, crusty bread, cut in half
2 heads of Garlic
4 Organic Tomatoes
Organic Olive Oil
4 sprigs Thyme
Sea Salt & Pepper
Pre-heat oven to 350 degrees F.
Cut top from each head of garlic, exposing the cloves. Place heads of garlic (cut side up), on a piece of aluminum foil. Drizzle olive oil over them and top with thyme sprigs. Season with salt and pepper. Wrap the foil tightly over the garlic. Place on a pan or cookie sheet and bake about 1 hour, (until cloves begin to pop out).
While garlic is baking, cut bread into half (or quarters if bread is extra long). Drizzle olive oil over all of bread or spread onto bread with a brush or knife. Cut the tomatoes in half horizontally. Drizzle olive oil on tomatoes, then season with salt and pepper. Place bread evenly on baking pan and arrange the tomato halves around them. When garlic is finished baking, remove from oven and foil and allow to cool. Place bread and tomatoes into oven for about 7 minutes. Then turn oven to broil and broil bread and tomatoes until golden brown. No more than 1 minute. (Keep a close eye on them because they can burn quickly when on broil.)
Remove from oven. Place roasted garlic and tomatoes in center of plate or serving platter and arrange bread slices around them. To eat, Spanish-style, squeeze garlic out and spread onto bread like butter. Then take tomato and smear onto bread. Serve with love and enjoy!!!!!!! Xoxooooooo
ITALIAN JUEVOS
My two favorite foods in the world are Mexican and Italian. So
why stick with just one! Here is my very simple egg dish with the best of
both worlds…similar to Mexican “Juevos Rancheros” but the Italian white beans
and Romano Cheese give it my Italian twist!
1 can White Cannelini Beans
Good Cold Pressed Extra Virgin Olive Oil
4 Small Flour Tortillas
½ lemon
4 Eggs (all natural and cage free)
Salsa Mexciana (Recipe follows)
Drain and rinse the can of cannellini beans. Pour into a cuisinart. (If you don't have one
You can place in small bowl and mash with fork). At juice of ½ lemon. Add
Approximately 1 tsp each of salt & pepper. Slowly drizzle olive oil just until beans blend
Together to make a chunky puree. Pour been puree into a small saucepan and heat up
Over very low heat just until warm.
Lightly coat a separate small saucepan with about a teaspoon of olive oil and heat for
10 seconds. Carefully crack one egg into pan. Season with salt and pepper to taste. Cook
until you are able to flip it over neatly with a spatula. Salt and pepper to taste on the
other side as well. Cook on the other side for about a minute or so until the yolk is
to desired doneness. (I like a semi-runny yolk so this does not take long at all. If you like your yolk cooked through it will take a few seconds longer. Just keep an eye on it and remove when it is cooked the way you like it!) Repeat with the rest of the eggs. (I always cook one egg at a time so that they turn out nicely and do not run together in the pan.)
While egg is cooking, warm a flour tortilla directly on the stove top over very low heat. Heat for about 30 seconds and then flip over and heat on the other side. (Keep an eye on tortilla because they can catch fire if flame too strong and can burn quickly.)
Place warm tortilla on plate. Scoop some of beans onto tortilla and spread. Sprinkle 1 teaspoon of grated romano cheese over beans. Lay the egg on top of the beans. Spoon 1 or 2 tablespoons of salsa Mexicana over the egg.
Repeat with remaining tortillas, beans, eggs and salsa.
Enjoy!!!
Xoxooooo
SHANAMACHOLITS
These are a HUGE hit every time I make them. There are NEVER any left over!!! And these couldn't be easier to make!
1/2 Stick Butter
1 and 1/2 cups Graham Cracker Crumbs
1/2 cup Choc Chips (semi-sweet or dark)
1/2 cup Butterscotch Chips
1 cup Shredded Coconut (in package)
1 can Eagle brand Sweetened Condensed Milk
Pre-heat oven to 375. Place butter in Pyrex pan and place in oven until it melts. Pour graham cracker crumbs on top of melted butter evenly. Then sprinkle choc chips evenly on top. Next sprinkle butterscotch chips on top evenly. Then follow with coconut, sprinkled evenly on top. Finally, pour condensed milk on top as evenly as possible. Bake at 350 for 20 minutes or until golden brown on top.
Serve with one heaping tablespoon of love!
Xoxooooooo
