David's family family owns a large catering company in Las Vegas. He grew up in the food industry. He specializes in high end corporate functions. He worked through college cooking for his family business. He understands the importance of creating flavorful and exciting meals on any budget.
This recipe works great as an appetizer or as an entree. Today I am using feta cheese, I like the flavor. If you do not care for feta you could replace with ricotta or a gruyere. If you don’t have seasoned bread crumbs on hand just add about a tablespoon of Italian seasoning to the plain bread crumbs.
4 large Portobello mushrooms
¼ cup extra virgin olive oil
2 garlic cloves minced
½ cup feta cheese crumbled
1 tsp. lemon pepper
¼ cup fresh basil
1 cup cottage cheese
¼ cup seasoned bread crumbs seasoned
Remove stems and gills from mushrooms. Combine oil and garlic and brush onto mushrooms, set aside about 30 minutes. Combine cheese, bread crumbs, lemon pepper and basil. Preheat oven to 350, and bake mushrooms for 15 minutes. Turn mushrooms onto their tops and fill with the cheese mixture. Cover and bake an additional 20 minutes. Uncover and bake an additional 10 minutes.
I like to serve this with a little tomato sauce, a side of pasta and a nice salad. I am sure if you try this recipe, it will become one of your favorites, as it has at my house.
This is a hearty comforting dish that I have been making for years now. The smoked cheddar really compliments the ham well. I have done it with regular sharp cheddar but you really should try it with the smoked cheese. I don’t add salt to the dish. I find that the ham brings enough saltiness. If you are using a low-sodium ham, you may want to salt the potatoes to taste.
4 large russet potatoes peeled and sliced about 1/8th inch thick.
2 cups shredded smoked cheddar cheese
2 cups ham ½ cubes
1 tablespoon dry parsley
½ cup cream cheese
Spray a casserole dish with non-stick cooking spray. Line the casserole dish with a layer of the 1/3 of the sliced potatoes. Combine 1 ½ cups of smoked cheddar, cream cheese and parsley. Spread 1/3 of the cheese mixture over the potatoes and smooth. Repeat with the same technique 2 more times. Sprinkle top layer with reserved shredded cheese. Preheat oven to 350. Cover and bake for 30 minutes. Remove cover and bake an additional 15 minutes or until potatoes are soft and cheese is melted and golden colored. Remove from oven and allow to set up for 10-15 minutes.
I like to serve this dish with steamed veggies or a simple salad. It is great for a cold winter night or makes a great brunch item as well. It is easy to multiply the recipe and serve a crowd.
We love this authentic traditional Indian dish at my house. This dish has so many interesting flavors and a creamy base that brings it all together.
Marinating the Chicken
3-4 boneless chicken breasts, skins removed and cut into bite-sized pieces
½ cup thick natural yogurt
1 tablespoon fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoon chili powder
2 teaspoon fresh cracked pepper
Creamy Tomato Curry
1 15oz can chopped roasted tomatoes
1 cup heavy cream
2 garlic cloves, minced
2 red chilies, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika powder
1 tablespoon ghee or clarified butter
Handful of coriander leaves/cilantro, chopped
Salt and pepper to taste
Mix all of the ingredients for the marinade in a large bowl. Mix until the chicken is nicely coated. Cover and refrigerate overnight.
In a large sauté pan, heat ¼ cup vegetable oil on high for three to 5 minutes. Add Chicken to oil and cook until browned on all sides. Remove and set aside. In the same pan reduce to medium heat, add ghee/ clarified butter. Add the garlic and chopped chilies until fragrant. Sprinkle the ground cumin, paprika powder and a pinch of salt. Sauté for a further minute or two until the mixture turns into a paste-like texture. Add the chicken, and tomatoes to the sauce and simmer for 15 minutes or until chicken is cooked through. Finish with the cream, stir to incorporate.
I like to serve this over basmati rice. It is also great with traditional naan bread. I am sure you’ll love this dish.
Pesto sauce is commonly made with basil, however pesto refers to the preparation style of this sauce. The name comes from the mortar and pestle that were traditionally used to make it.
I created this roasted tomato version of pesto sauce for those that may not be big fans of basil. I really prefer the cherry tomatoes for this sauce. I have used Roma tomatoes as a substitute, but it wasn’t quite as good. Another note, use a good shredded Parmesan cheese, not the kind that you sprinkle out of the can. The texture and taste of the cheese is key to this recipe.
3 cups cherry tomatoes
4 cloves garlic whole
¾ cup Parmesan cheese shredded
½ cup olive oil
¼ cup pine nuts
In a large bowl, combine cherry tomatoes, garlic, and black pepper to taste. Drizzle with olive oil and toss to coat. Spread tomatoes and garlic on a baking sheet and roast under broiler until just starting to get dark edges. Remove from broiler and cool.
Add tomatoes, garlic, Parmesan cheese and pine nuts into a food processor. With processor running drizzle ½ cup of olive oil slowly until emulsified. Refrigerate to cool.
I love to serve this pesto sauce on toasted crusty bread as an appetizer. It is also great on chicken and shrimp. It makes great pasta as well, just cook your spaghetti and drain, toss with the pesto for a quick and delicious meal. I also use it for sandwiches in place of mayonnaise.
These potstickers are a real crowd pleaser. It takes a bit of work but they are well worth it. The pork could be substituted with shrimp, chicken, or even firm tofu.
1/2 cup finely chopped Napa cabbage
1/4 cup finely chopped green onion
1/4 cup chopped water chestnuts
1 pound ground pork
2 teaspoon dark soy sauce
2 teaspoons rice wine vinegar
1 teaspoon Asian sesame oil
Dash white pepper
1 package wonton or gyoza wrappers (about 48 wrappers)
1 tablespoon cornstarch mixed with 2 tablespoons water, or 1 lightly beaten egg white
1 cup water, or as needed
Combine the first 8 ingredients in a large bowl, using your fingers to mix everything together.
Fill each wrapper with a heaping teaspoon of the pork filling. Add the filling in the middle of the potsticker wrapper, using your finger to spread it out toward the sides. Be sure not to overfill or to spread the filling too close to the edge of the wrapper. Moisten the edges of the wrapper with the egg white or mixture of water and cornstarch (this makes it easier to seal). Gently lift the edges of the moistened wrapper over the filling. Crimp the edges of the wrapper and pinch together to seal. Cover the remaining wrappers with a damp cloth to keep them from drying out while filling and folding the dumplings. Heat a wok or nonstick skillet on medium-high heat and add 1 tablespoon oil. Add 10 – 12 potstickers, and cook for 2 to 3 minutes, until the bottom is browned. Add 1/3 cup water, cover, and steam the dumplings until the liquid is absorbed (about 5 minutes). Remove and cook the remainder of the dumplings.
Serve alone, with Dumpling Dipping Sauce, hot chili oil, or with soy sauce combined with freshly chopped ginger or a few drops of Asian sesame oil. I like to put them on a large platter, family style with stir-fried veggies in the middle and potstickers all around.