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Most popular recipes:
Chicken and mushrooms in cream sauce over fettuccine pasta, Chicken, broccoli, cheddar calzone,
Chicken orzo pasta salad
, Chick-fil-A chicken nuggets and dipping sauce,
Sunday Chicken
, tempura batter, Buffalo chicken blue cheese dip

Chicken paillard and olive raisin sauce
with warm fennel and potato salad.
chicken paillard and olive raisin sauce

The chicken was already cut into pieces. (YAY!)
tradesman premium cuts
cooking the chicken

Chicken tagine with dates and couscous.
chicken tagine

Steam buns steaming
steam buns steaming
salad and chicken

Spicy Korean chicken bao with green beans
and tomato salad.
chicken bao

Cooking the chicken.
cooking in the pan

Ancho chile chicken tacos with blistered shishito peppers
and red cabbage slaw. Om nom nom sooo good.
ancho chile chicken tacos

Stuffing for peppers

1lb ground turkey
4 large green bell peppers, tops cut and de-seeded
4 cups cooked white rice
28oz crushed tomatoes
14.5oz diced tomatoes
1 egg
1/4 cup bread crumbs
1/2 cup Locatelli cheese
1 clove garlic, grated
pink salt, pepper, (dried or fresh) basil, oregano, mint, red pepper
flakes and cayenne pepper to taste
shredded mozzarella and grated Locatelli for garnish (if desired)

Mix 2 cups of cooked rice with 14.5oz diced tomatoes and 1 clove of grated garlic.
Add salt to taste, if desired. If rice is still hot, allow mixture to cool to room temp.
In a separate bowl, mix one egg, breadcrumbs, 1/2 cup locatelli cheese and spices.
Add room temp rice mixture to this and stir to combine. Add turkey and combine.
Add a small amount of salt to the inside of the peppers, if desired. Add 1 or 2 tbs of
crushed tomatoes to each pepper then stuff with stuffing. Replace tops and place in crock
pot with a small amount of crushed tomatoes at the bottom. Pour remaining tomatoes over the
top and cook according to your crock pot's manufacturer's specifications. (I cook mine on low for 6 hours.)
Serve with the remaining rice and top with shredded mozzarella and/or Locatelli.
(No photo of the finished product as they tend to look a little mushy. They still taste delish!)

stuffing for peppers

Chicken, broccoli, and cheddar cheese calzone
Recipe here
chicken, cheese, broccoli calzone
steamed broccoli
broccoli pieces
chicken, cheese, mayonaise, broccoli filling
chicken, cheese, broccoli calzone
egg wash
chicken, cheese, broccoli calzone
chicken, cheese, broccoli calzone

Chicken orzo pasta salad
With chicken breast, orzo pasta, grape tomatoes, sauteed onions and mushrooms,
green onion, feta cheese, red pepper flakes, and toasted cashews and slivered almonds.
Orzo pasta salad with chicken
Sauteed onions for Orzo pasta salad with chicken
Orzo pasta salad with chicken
Orzo pasta salad with chicken
Orzo pasta salad with chicken

Shred the chicken with forks
Orzo pasta salad with chicken

yellow grape tomatoes

Slivered almonds and whole cashews
toasted nuts for Orzo pasta salad with chicken

Chicken and mushrooms in cream sauce over fettuccine pasta
Recipe below
Chicken and mushroom fettuccine

Recipe for Chicken and mushrooms in cream sauce over fettuccine pasta

1 1/2 lb chicken,
2 cups mushrooms sliced or whole, your choice. If I'm in the mood to slice, I slice.
3 large cloves of garlic, grated
1/4 cup green onion, sliced (optional)
14 oz chicken or beef broth, depending on which protein you are using
1 cup whole milk
One 13.5 oz can of coconut milk
One 12oz can of evaporated milk
4 tablespoons butter
1 tablespoon virgin coconut oil
1/2 tsp corn starch
1/2 tsp ginger (optional)
1/2 lb fettuccine
Locatelli cheese
salt and pepper to taste
red pepper flakes to taste

In a large pan, melt 2 tbls butter with coconut oil, add chicken, mushrooms and garlic, red pepper flakes, salt and pepper.
Cook slowly until chicken is no longer pink and mushrooms are cooked the way you like them.
Remove chicken and mushrooms from pan with slotted spoon (sometimes I use a large fork),
do not drain the pan. Add 2 tbls butter, when melted add the broth and simmer for 8-10 minutes to reduce.
Add the the whole milk, simmer 8-10 minutes to reduce. Add the evaporated milk, simmer 8-10 minutes.
Finally, add the coconut milk, and ginger (if using), and simmer 8-10 minutes to reduce.
Whisk in cornstarch, taste for seasoning, add if needed, and simmer another 2-3 minutes.
Add the chicken and mushrooms back to the pan with the green onion and simmer lightly while you cook the fettuccine.

**The pasta should never wait for the sauce,
the sauce should always wait for the pasta

When the fettuccine is al dente, add it to the pan with the chicken. Turn off the heat and allow it to
stand for about 5 minutes for the sauce to thicken and the pasta to start absorbing the flavor.
Sprinkle with Locatelli.

Chicken and mushroom fettuccine
Chicken and mushroom fettuccine

Chicken and mushrooms in cream sauce over fettuccine pasta
Chicken and mushroom fettuccine

Tempura fried chicken
Tempura fried chicken

Turkey meatballs
sunday sauce