¼ Cup of walnut oil ¼ cup of olive oil
1 cup of orange juice salt and pepper (to your liking)
3 to 4 cloves of garlic minced shredded Parmesan
1 tsp of red pepper flakes ¼ cup of lemon juice
The best way I have made this is adding all of the ingredients and slowly whisking in the olive oil and walnut oil and add the Parmesan cheese at the end. Pour the mixture over your favorite Kale ( either Tuscan or regular) and let it sit for no less than 20 minutes. If your pressed for time like I always am you can use your favorite pulp free orange juice or if you can freshly squeeze 2 to 3 oranges. It’s so good. Before eating toss with a little more Parmesan cheese and chopped walnuts. Enjoy!!
1 ½ cups of smoked almonds 4 tbsp tomato paste
1 cup of raisins 3 canned chipotles in adobo sauce
2 tbsp of ground cumin 1 tbsp of adobo sauce
3 tsp of ground cinnamon 6 cloves of garlic
1 vidalia onion/ sweet onion 4 tbsp of unsweetened cocoa
1 tsp of salt
This mole can used for any meat of your choice. Steak, chicken or pork. I used chicken and it always comes out full of flavor and good.
So, I have been creating a few new things on my own, that whole process of trial and error. This week it was homemade farm stand pasta primavera. Some vegetables looked better than others. Covered it with cheese and the kids loved it. Finished product and recipe are soon to come.
Sometimes when things go wrong, they actually go right! This was suppose to be a corn and rice chowder but turned into a really good and creamy side. Something I feel was perfect for the New England Fall weather. The chicken breast came out perfect and the corn and rice had so much flavor.
Cider, caramel vodka and cinnamon sticks
Add the cider, caramel flavored vodka and a cinnamon stick in a small pot and simmer for 10 minutes or so. I like to put brown sugar around the rim for a little sweetness. I like to serve this drink warm. Perfect for the fall!!
What I love about this vegetable is that you have many different ways to cook it. This time my cuts were long and I mixed them with garlic, brown sugar, salt , pepper, and extra virgin olive oil. Roasted them for 45-55 minutes in a 400 degree oven. They were so good.
Perfect for this New England fall weather