Jerk Chicken with Mushroom Cream Sauce

Tired of the same chicken week after week? 

2 Chicken breasts

2 tablespoons Extra virgin olive oil

5-10 large button mushrooms

1 clove garlic 

1/4 teaspoon cinnamon

1 tablespoon jerk chicken spice blend

1/2 cup half and half

5 fresh leaves of sage

salt and pepper

In a large frying skillet heat on medium-high heat the olive oil. Place the chicken breast in the skillet and cook for about 10-15 minutes on each side until the juices run clear. Try not to move the chicken breast once it has been placed in the pan. This will give you a nice crust on each side of the breast. In the last 5 minutes of cooking dust the chicken with the jerk chicken spice blend and finish cooking. 

While the chicken breasts are cooking finely chop the garlic clove and slice the mushrooms into small pieces. 

Remove the chicken from the pan and let rest. Toss the garlic and mushrooms into the frying pan that had the chicken in it. and stir them around for about a minute until they have absorbed all the remaining olive oil and juice. Next add the half and half making sure to scrap the bottom of the pan and get all the flavors stud to it. Add the cinnamon and reduce the heat to low to a simmer. continue to stir until the rue is thick and reduced. Add the fresh roughly chopped sage and stir once more. Finish with salt and pepper to taste. 

Spoon the rue sauce over the chicken and serve. 

Eggs and Toast

4 free range large eggs

Arugula salad mix

4 slices sourdough bread

1 tablespoon butter 

3 tablespoon olive oil 

2 tablespoons Lemon flavored balsamic

salt and pepper 

Take the four slices of bread and with a basting brush, coat both sides of the bread with 1 tablespoon of olive oil and toast until lightly brown. In a salad bowl add the arugula and toss with the lemon balsamic and the remaining olive oil and put to the side. In a large skillet heat the butter up. add the egg and fry it until the whites have firmed up add salt and pepper to taste to the cooking egg. 

For assembly lay the toast on the plate top with salad and then add the egg on top. When you cut into the yolk the rich egg yolk will make a dressing for the salad. Delicious and easy. 

Honey Bourbon Apple Blueberry Pie

1 pie crust

3 green sour apples

1/2 cup blueberries

1/4 c Honey

1/3 cup honey bourbon

3 tablespoon corn starch

2 tablespoons butter

1/4 teaspoon salt

Pre-heat oven to 350 degrees. 

Lightly brown the pie crust in the oven. 

Core and slice the apples into 1/2 inch cubes. Rinse and dry the blueberries. Heat the skillet on medium heat and add the apples and blueberries. stir in the honey, butter and salt. 

Next after juice has started to form add the bourbon and cook for about 5 minuets and then stir in the corn starch 1 tablespoon at a time. after the corn starch is combined turn off the heat and let sit for about 5 minutes. Take the pie shell and put the filling in it. Place in oven on a cookie sheet and bake for 10 minutes or until the edges of the pie shell are golden brown. Finish with vanilla Ice cream. 

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.