Spicy Brussel Sprouts

1 Lb. brussel sprouts

3 tablespoons Baklouti Green Chili Olive Oil

1 cup Grapes

1 tablespoon butter

salt and pepper to taste

Rinse and dry the brussel sprouts. Take the sprouts and cut them in to quarter pieces. In a large iron skillet heat the olive oil on high heat. Add the sprouts and sauté for 10-15 minutes stirring them so they evenly cook. The edges should start to brown. Take the grapes and cut them in half. Turn off the heat and add the grapes and salt and pepper and butter to the pan. Toss until the butter has melted and everything is combined. Serve

The Texas Cuban

Everyone loves a little spice in their life. Take a big bite of this Cuban and you won't want anything else.

1lb. Smoked Brisket thinly sliced
1 whole sourdough loaf
4 tablespoons mustard
1 teaspoon sriracha
1 tablespoon honey
Baklouti green chili olive oil
sandwich style dill pickles
8 slices cheddar cheese
8slices provolone cheese
3 roasted whole hatch green chilies
1 large red onion

In a small bowl. Mix together the mustard, sriracha, and the honey until combined.

Cut the sour dough loaf into 1/2 inch slices with a bread knife. Heat a large skillet on the stove top. brush each piece of the bread on both sides with the baklouti green chili olive oil. place on a flat surface. Spread the mustard mixture on one side of the bread. Place one slice of the cheddar cheese down. next add the sliced hatch chilies and the brisket. Next add the thinly sliced red onion and the pickles.  Add one slice of the provolone cheese on top of that and close the sandwich. place the sandwich in the heated skillet and brown both sides until the cheese is melted. 

Butternut Squash Soup

1 whole butternut squash
1 large shallot
2 cloves garlic
3 tablespoons honey
1 tablespoon Balsamic vinegar
1/2 C almond milk
6 tablespoosn Leccino Olive Oil
2 tablespoons Roasted Butternut Squash seed oil (any nut oil will work)
6 large leaves fresh sage
salt and pepper to taste



Pre-heat your oven to 450 degrees F.

Peel the butternut squash and cut it into 1 inch cubes, place in a large baking dish and cover with a pinch of salt and 2 tablespoons of Olive oil. Add the peeled shallot and peeled garlic cloves to the roasting dish as well. Roast for about 45 min or until a fork slides easily in and out of the pieces.

Remove from the oven and let cool for about 15 min. in a food processor add the cooked squash, 2 tablsp. roasted butternut squash seed oil, and the honey. pulse for about a minute. Then add the remaining olive oil, almond milk, chopped sage and balsamic vinegar to the mixture and chop until smooth. you may need to add additional almond milk based on the size of your butternut squash. you are looking for a consistency like a baked potato soup where you can insert a spoon and the spoon will be evenly coated. Add salt and pepper to taste. 

Rum Apple Pie

Rum Apple Pie



4 Large Green Sour Apples
1/2 cup butter
1/2 cup light brown sugar
1/4 cup spiced rum
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon nutmeg
1/3 cup flour
1/4 cup almonds


Preheat oven to 375 Degrees



Peel and core all the apples and cut them into thin silver dollar slices. Lightly chop the almonds and add to a large skillet with the butter, cook them for about 3-5 minutes and then add the lemon juice, lemon zest, nutmeg, and rum. Cook this for about 5 minutes. Add the apples and toss in the liquid. Next add the flour and brown sugar and lightly toss until all combined. Cook until the apples become soft. turn off heat and let sit. Add to the slightly baked pie crust.

Topping


1/4 stick of butter
1/2 cup light brown sugar
1 tablespoon sugar
1 package of cinnamon graham crackers

In a small bowl melt the butter then add the brown sugar and sugar. Crush the graham crackers until they are a fine powder. Add them to the rest and mix together. Add to the top of the pie.

Crust

1 cup of butter melted

¼ cup of sugar

2 cups of sifted flour

In a large bowl mix butter, sugar, and flour, until dough is thoroughly mixed together. Spray muffin pan with non-stick spray. Then press an inch ball into a muffin pan forming a mini pie shape. Continue until dough is gone. When you take them out of the oven immediately press the air out of dough while in the pan with a spoon or measuring cup. Set aside to cool. Once the tarts are cooled use a cutting board to cover the top of the muffin pan.  Then turn them over to get the tarts out of the pan.

Roasted Sweet Potatoes with Brown Sugar butter.

Roasted Sweet Potatoes with toasted Walnuts and Brown Sugar Butter




3 Large Sweet Potatoes
4 tablespoons of butter
1/3 cup light brown sugar
1/2 cup chopped walnuts




In a large (3-5 qt.) pan bring about 2 quarts of water to a boil. Add a pinch of salt to flavor the water. Peel and chop the potatoes into bite size pieces about 1/2 an inch each. Parboil the potatoes for about 10 minutes then drain. Pre-heat oven to 400 degrees. Melt two tablespoons of butter in a 9x9 baking pan and make sure the entire bottom is covered. Add the sweet potatoes to the 9x9 baking pan and toss them around in the butter. Sprinkle on the 1/2 cup of chopped walnuts. Place in the center of the oven uncovered for 25 minutes. Then remove and add the other two tablespoons evenly spreading them out in small pieces. Now sprinkle the brown sugar over the top of the potatoes and place back in the oven for another 30-35 minutes. The edges of the potatoes should look lightly browned and the walnuts should be golden. Remove from the oven and toss with a spatula making sure to be delicate. Let cool for 2-5 minutes and serve.

Corn Soup

Corn Soup with Chipotle Peppers and Sun-dried Tomatoes

2 cans cream of corn
1 can whole sweet corn
4 sun-dried tomatoes packed in oil
1 chipotle pepper
1/2 white onion
2 cloves of garlic
olive oil
salt and pepper 


In a blender add one can of cream of corn, 3/4 of the can of whole sweet corn, garlic, sun-dried tomatoes, and the chipotle pepper. Blend until smooth. In a large 3-5 quart pot add olive oil and diced onions  along with the rest of the whole corn. Cook on medium high heat until onions are brown. Chop one of the tomatoes into small bits. Add the other can of cream of corn to the skillet with the diced tomato. Add the blended mixture to the pot and stir. Add salt and pepper to taste. Cook on medium heat until the soup boils. Take off heat and serve.

California Chicken

California Chicken

4 bone-in skin on chicken thighs

2 tablespoons olive oil

8-16 oz. water

basil

paprika

salt

alvacado

1 plumb

1/4 habanero pepper

1 clove garlic

1 teaspoon orange preserves

hand full cilantro

1 Whole chive

1/4 teaspoon white wine vinegar

salt

In a large skillet with a lid add the skin side down chicken thighs. Add the 8-16 oz. water and then sprinkle the paprika, basil, and salt over the chicken covering one side. Turn on medium heat and cover with the lid. Once the water in the pan is almost gone add the olive oil slowly and increase the heat to high. brown both sides of the chicken and remove from heat.

For the salsa take the plumb and pit it. Take the hand full of cilantro and finely chop it, and do the same with the chive. In a slap chopper add the plumb cilantro and chive and chop until it is all finely chopped. add to a small bowl. Add in the 1 teaspoon of orange preserves, pinch of salt, and the 14 teaspoon white wine vinegar and stir. Take the habanero pepper and make sure there is no white membrane or seeds on the inside. take the slap chopper and turn it into a paste. Add into the bowl and stir. Let this sit for about 20 minute before serving.

Take the cooled chicken and add about 4 slices of alvacado to the top then top with a spoon full of the plumb salsa. Eat, Enjoy, INDULGE!