Grilled Mojito Skirt Steak

This is a Cuban-inspired mojito marinade for skirt steak just in time for your summer bbq’s. Once you’ve tasted this, there’s no going back! Quite possibly the best steak I have ever made! Cooked on the grill and very tender. The citrus flavors don't overpower, they accent and bring out the beef. 

• 2 pounds skirt steak
• 1/4 cup mango juice
• 3 limes, juiced
• 1/4 cup olive oil
• 6 cloves garlic, finely minced
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle pepper
• 1/2 cup fresh chopped cilantro
• Lime wedges for serving

Cut skirt steaks in half so it's easier to fit them into a dish.

Whisk mango juice, lime juice, olive oil, garlic, salt, pepper, oregano, and chipotle pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. 

Place in resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate overnight.

Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.

Grill on high first side 4 to 5 minutes. Turn and grill second side about the same amount of time. Watch for the meat juice to come to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.

Slice and arrange on a serving plate. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. 

Serve with lime wedges.

Fresco Seafood Salad

• 2 Meyer lemons, juice and zest of
• 1/4 cup extra-virgin olive oil 
• 2 tablespoons chopped garlic
• 1 teaspoon fresh ground black pepper 
• 1 cup cherry tomatoes, halved 
• 1/2 cup Kalamata olives, pitted, sliced 
• 1/2 cup Green olives, pitted, sliced 
• 2 tablespoons capers, drained 

• 1 lb Squid
• 1 lb Lagostinos
• 1 lb Shrimp, medium
• 1 lb Mussel meat
• 1 lb Crabmeat or Imitation Sea Legs

Bring 8 cups salted water to a boil over medium-high heat, and add the shrimp. Put in other seafood except squid rings. Gently poach the seafood until cooked through and tender, about 10 minutes adding squid rings the last 3 minutes. Remove the seafood, strain. Refrigerate for 30 minutes.

For the seafood salad: In a large mixing bowl, combine first 8 

ingredients. Whisk well. Add chilled cooked seafood to the bowl along with other ingredients and toss well. Refrigerate overnight.

Gluten Free Thanksgiving Sides You'll Love!

Please note that these sides may contain dairy and/or soy. Enjoy!

CREAMY CORNING PUDDING

• 2 cups whole milk
• 1/3 cup yellow cornmeal
• 1 tablespoon butter
• 1 teaspoon salt
• 4 large eggs, separated
• 1.5 cups cream-style corn (Del Monte is gluten free)

Preheat oven to 425°.

Bring milk, cornmeal, corn, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.

Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Spoon bread collapses quickly so don't worry, it's the that counts!

BRUSSEL SPROUTS GRATIN

• 1 lb Brussels sprout
• 1 white onion halved and sliced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 8 oz bacon cooked & crumbled
• 1 tsp garlic powder
• Pepper to taste
• 1/2 cup heavy cream
• 1/2 cup fontina cheese grated

Preheat oven to 425º.

Slice sprouts in half

Place brussels sprouts and onion on a baking tray.

Cover brussels sprouts with olive oil and salt.

Bake for 20 minutes.

Fli once

Bake for another 20 minutes.

Transfer into baking dish and toss with heavy cream. Sprinkle with fontina and bake at 400º for 15 minutes or until golden on top.

ROASTED BUTTERNUT SQUASH 

with Cranberry & Pecans

• 2 pounds butternut squash
• ¼ cup sliced pecans
• 2 Tablespoons olive oil
• 1 teaspoon dried parsley
• Salt & pepper to taste
• 1 Tablespoon butter
• ¼ cup dried cranberries
• 1 ½ Tablespoons maple syrup
• 1 Tablespoon cider vinegar

Preheat oven to 375°.

Rinse and peel squash. Cut squash into even-sized cubes.

Coarsely chop pecans. Set aside.

In a large bowl, add squash. Toss with oil, parsley, salt and pepper.

Spread squash evenly on a baking sheet. Roast, stirring once, until tender, about 35 minutes.

In a small skillet over medium heat, melt butter or heat oil. Add pecans and cook until fragrant, about 2 minutes. Remove from heat. Stir in cranberries, 1 tablespoon cider vinegar and maple syrup.

Combine all of the ingredients and serve!

RICE & APPLE STUFFING WITH SAUSAGE

• 1/2 cup water chestnuts, chopped 
• 1 1/2 cups water 
• 2 cups cooked blend of Brown Rice and White Rice 
• Salt & Pepper to taste 
• 1 teaspoon chicken bouillon granules 
• 2 tablespoons olive oil 
• 2 tablespoons butter 
• 1 large onion, diced 
• 1 teaspoon dark brown sugar 
• 12 oz All Natural Pork Sausage Roll 
• 2 Granny Smith apples, peeled and diced 
• 2 teaspoons fresh parsley, chopped 
• 1/2 cup ice water 

Preheat oven to 350°. Spread water chestnuts on ungreased baking sheet and bake 5 minutes. Watch closely and don’t burn. 

In medium saucepan, bring water, rice, salt, black pepper and chicken bouillon granules to boil over high heat; stir and cover, reduce heat to low and simmer 15 minutes. Without removing lid; turn off heat and let stand 5-10 minutes. 

Place oil and butter in large skillet Add diced onions, sprinkle with salt and pepper, stir and turn heat to medium. Let onions cook until tender and golden brown. Add brown sugar and stir well. Cook 1-2 minutes more, stirring often; remove from heat and set aside. 

In large skillet, cook sausage over medium heat, crumbling as it cooks. Add apple and cook until tender and sausage is cooked through. 

In large bowl, add cooked rice mixture, chestnuts, caramelized onions, cooked sausage mixture, parsley, Bouquet Garni and ice water. Mix well. 

Pour mixture into greased casserole. Bake at 350° for 30 minutes until heated thoroughly and golden on top. 

Apple Pear Cobbler

You can't go wrong with this combination of the tartness of an apple and the crispness of an Asian pear. This will become your go-to recipe for a quick dessert. Best during apple season!

• 1⁄4 cup  butter
• 1 cup  sugar
• 3⁄4 cup  self-rising flour
• 3⁄4 cup  milk
• 1 large Asian pear peeled seeded and sliced equal to the apple slices (sometimes called Apple Pear)
• 2 tablespoons honey
• 1(21 ounces) can apple pie filling
• cinnamon to taste 

Preheat oven to 350 degrees.
Cut butter into pieces and place in 9x8" pan.
Place pan in preheated oven to melt butter.
While butter melts, combine flour and sugar.
Slowly add milk to flour mixture, stirring to combine and set aside.
Combine pears with the apple filling.
When butter is melted, remove pan with butter from oven; pour in batter; do not stir.
Place apples and pears on top of batter; top evenly with drizzled honey.
Sprinkle with cinnamon
Bake in a 350-degree oven for 45 minutes.

"Moussaka" Inspired Casserole

When you want the wonderful taste of Moussaka without the hassle, here is a Greek inspired recipe from the real deal that takes half of the time, but still gives you that great taste!

• 1 Eggplant Peeled, Seeded And Cubed
• 4 Medium Sized Baked Potatoes Mashed
• 2 Tablespoons Olive Oil
• 1 Small Onion Minced
• 4 Cloves Roasted Garlic, sliced thin
• 1/2 Lb Lean Ground Beef
• 1 Cup Tomato Basil Sauce ( I Prefer Barilla)
• 3/4 Cup Fresh Prepared Baba Ganoush (Whole Foods or other)
• 3/4 Cup Prepared Alfredo Sauce mixed with 1 level tbl flour
• 1/2 Cup Shredded Parmesan Cheese
• Salt And Pepper To Taste
• Cooking Spray

In a large pot, brown ground beef until cooked and crumbled. Add olive oil, onion, garlic, salt, pepper and cubed eggplant. Sauté until eggplant is almost cooked. Add tomato basil sauce and simmer for about 5 minutes. Set aside.

Start by spraying a 9 x 13 pan with cooking spray. Press mashed potatoes into bottom to form a crust. Spray tops of potato with more cooking spray.

Add meat mixture and spread evenly and try not to disturb the layer of potato. 

Top with baba ganoush, spreading carefully. Top that with Alfredo Sauce and sprinkle with shredded parmesan cheese. Trust me on this one.

Bake in 350 degree oven for 45 minutes or until bubbly and slightly browned on top.

You are going to love it!

Chicken Vegetable Leek Soup

• 2 stalks celery diced
• 1 large carrot diced or shredded
• 2 small onion chopped
• 1 small zucchini cubed (optional)
• 2 stalks leeks sliced OR 1 bag frozen sliced leeks
• 1/2 bag fresh baby spinach
• 1 clove garlic minced
• 2 cups cooked white meat chicken (rotisserie or breast meat)
• Salt and pepper to taste
• 2 cups Manischewitz chicken broth
• 1 cup water
• 1 cup cooked white rice

Sauté celery, carrot, onion, zucchini, and garlic in pot with 2 tbs. olive oil until soft. Add 1 bag sliced Trader Joes leeks OR 2 stalk fresh sliced leeks and 1/2 bag fresh baby spinach. 

Sauté an additional 5 minutes. Add cubed or shredded white meat from a rotisserie chicken or already cooked breast meat. 

Pour in 1 box of chicken broth. I use the Manischewitz. Season with salt and pepper to taste. Bring to rolling boil and then cover and simmer until leeks are soft. 

Optional - At this point, you can add 1 cup cooked rice. I also add some water or additional broth if the liquid simmers away too much. Very rich in vitamins and goodness! You can add other veggies too!

Greek Keftedes Prassoselino - Meatballs Simmered With Celery and Leeks

For the Meatballs

• 1 lb ground veal
• 1 lb lean ground lamb
• 1 large onion, minced
• 2 tablespoons fresh mint leaves, finely chopped
• 1⁄2 cup flat leaf parsley, finely chopped
• 2 teaspoons sweet paprika
• salt & freshly ground black pepper
• 2 large eggs

Combine all the meatball ingredients in a large bowl and knead well. Cover and refrigerate for an hour.

When ready to cook them, shape into golf ball sized portions (around 30). Place a large, heavy skillet over medium heat. Add the meatballs and brown them on all sides; do this in batches (do not over-cook, they will cook further with the leeks).

For the Leeks

• 4 -6 tablespoons butter
• 3 leeks, large, cut into 2-inch pieces
• 3 -4 celery ribs, cut into 2-inch pieces
• 1 -2 teaspoon sweet paprika
• salt & freshly ground black pepper
• Chicken Broth (About 5 -6 cups)

• 1 cup cooked rice 

Saute the leeks and celery in butter, stirring occasionally for about 8 minutes. Season with salt, pepper and paprika. Add the meatballs and stir everything together. Add chicken broth just enough to cover the meatballs.

Cover and bring to a boil. Then simmer over very low heat for about an hour, checking occasionally to make sure there is sufficient liquid to prevent scorching. Add broth as you go if needed. It should be a little soupy.

Add about 1 cup of cooked rice at the end and heat through. Serve and enjoy!