RECIPES

Grilled Chicken in White Wine Sauce:



Grilled chicken marinaded in white wine, EVOO, Sage, nutmeg, garlic, and sea
salt

 

Citrus Chick-kabobs:

 

Marinade: Orange x2 (squeeze the juice into the mix); Honey; Crushed Red Pepper; Sliced Garlic; Sea Salt;  Squeeze  a bit of lemon for extra zest

          Ingredients: 2 whole chicken breast; 1 Tomato; 1 Onion; Diced Pineapple; 1 Bell    Red Pepper  (Slice each up to fit onto a skewer and let them marinade together)

                   Place on the skewer cook on an outdoor grill or an indoor Foreman grill





 

 

 

Egg White Omelet w/ Spinach, Mushroom & Gorgonzola:

 If you didn't care for mushroom before; you'll love 'em now! 

Ingredients:  I buy preseparated egg whites [call me lazy]; a small container of mushrooms; 1 whole garlic; crushed red pepper, "Cavit" or "Bella Serra" Pino Grigio, white wine  [Imported from Italy if I recall correctly, and yet inexpensive]; frozen Spinach is okay; Sea Salt; Extra Virgin Olive Oil; Gorgonzola blue cheese crumbles

• In a small pan or pot pour in enough olive oil just enough to cover the entire surface.  At least a cm deep [and heat].  
• "cutting your mushrooms": cut off each stem, then slice vertically down the middle. at least 1/2 cm think or better
• Slice or mince some garlic  depending on how much you enjoy it.  I always overdue it purposely.  Once its hot,  place the the shrooms and garlic into the pan w/ the oil and add white wine [I use Pino mostly] and sea salt.  Let it saute for a bit.  You don't want to get them too dark or too hard.  Stir often so that it doesn't stick to the pan.  The wine tends to cause that!
• With Spinach the same rules apply with the EVOO.  Just heat and saute.  Spinach doesn't need to cook long at all, just let it sit so that it absorbs all of the flavor.  Your going to add powdered or sliced garlic as well.  Just two big chunks for flavor, you can remove them after its cooked.  The crushed red pepper is the key to this.  It give your breakfast a little bit in the morning.  You can cook it with it or once the entire omelet is complete you can sprinkle it on top.  I do both! 
• Once your egg white have a good structure, go ahead and lay both the mushrooms and spinach along with the gorgonzola.  Allow the cheese to just barley melt before you fold.  This is the hardest part to me!  Get you some fruit on the side...Buon apetite!