0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
      Total
      Check Out Continue Shopping

      Main Entree

      Topics
      Butternut Squash Risotto with Shrimp

      Butternut Squash Risotto with Shrimp

      Ingredients:

      • 1/4 Cup Extra Virgin Olive Oil
      • 1 Yellow Onion, Diced Finely 
      • 2 Cups Arborio Rice
      • 3 Cups Butternut Squash, Peeled and Chopped into Small Pieces
      • 1 Cup White Wine
      • 6 Cups Vegetable Stock
      • 1 Lb Shrimp, Peeled & Deveined
      • 2 Teaspoons Fresh Thyme
      • Kosher Salt
      • 1/2 Cup Grated Parmesan Cheese

      Instructions:

      1. Heat Olive Oil Over Medium Heat in a Large Pot. Add the Onion and Cook until Soft, while Stirring. 
      2. Add the Rice and Cut Butternut Squash, stir for about 2 to 3 Minutes, or until the rice is translucent (except for the white center). 
      3. Add White Wine and Stir Well.
      4. Slowly, Pour the Stock in 1 Cup at a time, continuously stirring with spoon. Allow the Stock to absorb before adding the next cup. Once all Stock has been added, allow the Rice to be cooked al dente. This process should take about 20 to 25 Minutes.
      5. Add the Shrimp and Thyme in a few minutes before its done. Stir well and cook Shrimp is cooked through. 
      6. Season with Salt and Stir in the Parmesan Cheese.
      7. Serve and Enjoy!

      Red Hot Raspberry Wings

      Red Hot Raspberry Wings

      Ingredients:

      • 3 Lbs Chicken Wings
      • 1 Tablespoon Baking Powder
      • Salt To Season 
      • 1/4 Teaspoon Garlic Powder
      • 1/2 Cup Raspberry Bonne Maman Preserves
      • 1/2 Cup Red Hot Sauce
      • 1/4 Cup Trucchi's Maple Syrup
      • 2 Tablespoons Unsalted Butter
      • 1 Tablespoon Apple Cider Vinegar
      • 1 Teaspoon Red Pepper Flakes 

      Instructions:

      1. Prepare a Baking Sheet by lining with Parchment Paper. Put a wire cooling rack on top. Preheat your oven to 400ºF. 
      2. Pat Chicken down well with Paper Towels until dry.
      3. Coat the Wings evenly with Salt, Garlic Powder, and Baking Powder in a bowl.
      4. In a single layer, distribute wings onto rack. Flipping Halfway, Bake for 45 to 50 Minutes. 
      5. Meanwhile, Add Raspberry Preserves, Hot Sauce, Maple Syrup, Butter, Apple Cider Vinegar, and Red Pepper Flakes into a small Saucepan over Medium Heat.
      6. Allow mixture to simmer for 4-5 Minutes or until the Butter has melted. The sauce will becoming a smooth glaze.
      7. Bring wings to a large bowl. Pour Hot Sauce over the Wings and coat well.
      8. Serve and Enjoy!

      Spiced Tuna Steak

      Spiced Tuna Steak

      Ingredients:

      • 1/4 Cup Extra Virgin Olive Oil
      • 6 Garlic Cloves, Minced
      • 3 Tablespoons Soy Sauce
      • 1/4 Teaspoon Dry Mustard
      • 1.5 Teaspoons Paprika
      • 1/4 Teaspoon Cayenne Pepper 
      • 3 Tablespoons Fresh Lemon Juice
      • 1/4 Teaspoon Fresh Ground Pepper
      • 2 Tuna Steaks
      • 1 Lemon, Sliced in Wedges

      Instructions:

      1. Combine Olive Oil, Garlic, Soy Sauce, Mustard, Paprika, Cayenne Pepper, Lemon Juice, and Pepper into a bowl.
      2. Take Tuna Steaks and Rinse under cold water. Pat Dry. 
      3. Lay Tuna down in a shallow bowl. Cover with Marinade. Refrigerate for an Hour. 
      4. Grill Tuna until opaque on both sides (5-7 Minutes per side). Marinate as they cook.
      5. Serve with Lemon Wedges and Enjoy!

      Coconut Pork Ribs

      Coconut Pork Ribs

      Ingredients:

      • 3 Lbs Country Style Pork Ribs 
      • 1 Cup Unsweetened Coconut Milk
      • 1/4 Cup Soy Sauce
      • 3 Tablespoons Brown Sugar
      • 3 Cloves Garlic, Minced
      • 2 Tablespoons Roughly Chopped Ginger Root
      • 1 Teaspoon Red Pepper Flakes
      • Salt and Pepper, To Taste

      Instructions:

      1. Season Ribs with Salt and Pepper.
      2. Place Skillet over Medium High Heat and sear Ribs until browned on all sides.
      3. In a bowl, Whisk together Coconut Milk, Soy Sauce, Brown Sugar, Garlic, Ginger, and Red Pepper Flakes.
      4. Lay Ribs down in Crock Pot. Pour Coconut Sauce over the Ribs. 
      5. Set Crock Pot on Low and let Cook for 6 Hours, or very tender.
      6. Serve and Enjoy!

      Grilled Chicken in Spicy Peach Glaze

      Grilled Chicken in Spicy Peach Glaze

      Ingredients:

      • 2 Lbs Boneless Chicken Breasts
      • 3/4 Cup Peach Preserves
      • 1/4 Cup Soy Sauce
      • 1/4 Cup Apple Juice
      • 3 Tablespoons Olive Oil
      • 1/4 Teaspoon Vanilla Extract
      • 1 Tablespoon Dark Brown Sugar
      • 1 Tablespoon Balsamic Vinegar
      • 4 Garlic Cloves, Minced
      • 1 Jalapeño Seeded and Diced Finely
      • 2 Teaspoons Dijon Mustard
      • 1 Teaspoon Dried Thyme
      • 1/4 Teaspoon Red Pepper Flakes
      • Salt and Pepper To Taste
      • 4 Peaches, Halved and Pitted, For Serving

      Instructions:

      1. Pound Chicken Breasts to 1/2 Inch Thickness. Please in Shallow Baking Dish and set aside.
      2. Combine all remaining Ingredients in a Large Bowl using a Whisk. Reserve half of Marinade.
      3. Add remaining Marinade over Chicken Breasts. Toss to Coat. Cover dish and refrigerate for at least 6 Hours.
      4. Preheat Grill on Medium High. Lightly grease the grates. 
      5. Shake off excess Marinade and Grill Chicken until fully cooked. Transfer to serving dish and set aside.
      6. Brush Olive Oil over Peaches and Grill cut side facing down for about 3 minutes or until they have a nice char. Set aside. 
      7. Meanwhile, add Reserved Marinade into a small Saucepan over Medium Low heat. (Note: You may want to add a little Water to help loosen). Allow Marinade to simmer until warmed through. Then remove from heat. 
      8. Brush Grilled Chicken with Glaze. Garnish with Grilled Peaches.
      9. Serve and Enjoy!