[Ogdog13]

Ingredients:

• 2 tablespoons olive oil
• 12 ounces boneless, skinlesschicken breast halves, cut into 2-inch by 3/8-inch strips
• 1 red bell pepper, cut into 3-inch by 3/8-inch strips
• 1 yellow bell pepper, cut into 3-inch by 3/8-inch strips
• 1/2 green bell pepper, cut into 3-inch by 3/8-inch strips
• 1 medium onion, cut into 3-inch by 1/4-inch strips
• 1/4 cup fresh lemon juice
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon freshly ground pepper, or to taste

Directions:
Heat half of the oil in a large nonstick skillet or sautι pan over medium-high heat. Add the chicken; cook, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through.

With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.

Heat the remaining oil in the skillet. Add the bell pepper and onion strips; cook, stirring occasionally, for about 5 minutes or until tender. Reduce the heat to medium; add the cooked chicken, lemon juice, rosemary, and pepper; stir gently for about 1 minute, or until heated through. Taste and adjust the seasoning.

[Ogdog13]

Ingredients:

• 4 Boneless skinlesschicken breasts
• 2 Jalapeno; seeded
• 1/4 cup Chopped cilantro; or italian
• 1 lemon, juiced
• 4 cloves Garlic
• 1 teaspoon Ground cumin
• 1/2 teaspoon Kosher salt; (i use regular)
• 1/2 teaspoon Ground black pepper
• 2 tablespoons Olive oil

Directions:
Combine marinade ingredients in blender. Marinate chicken in refrigerator for 24 hours. Remove chicken from marinade. Do not wipe. Bake, saute, broil or grill. Enjoy!

[Ogdog13]

Ingredients:

• 4 smallchicken breasts
• 2 tablespoons olive oil
• 1 teaspoon cumin seed, crushed
• 3 cloves garlic, minced
• 1 small white onion, chopped
• 1 1/2 cup frozen corn
• 2 medium zucchini
• 1 can (10-ounce size) diced tomatoes with roasted garlic
• 1/2 cup water (more as needed)
• salt and pepper

Directions:
Cut chicken breasts into bite-size pieces. Heat olive oil in a Dutch oven or large skillet. Saute chicken with half of the cumin seed and half of the garlic until brown. Add onion halfway through browning. While chicken is browning, remove corn from cob and dice squash. When chicken is browned, add remaining ingredients, including enough water to achieve desired consistancy. Cover pan and simmer until squash and corn are tender.

[Ogdog13]

Ingredients:

• 4 boneless chicken breasts
• 2 teaspoons chile powder
• 2 tablespoons olive oil
• 1 can (14 1/2 ounce size) Mexican-style tomatoes
• 1 can chopped green chiles
• 2 tablespoons fresh lime juice
• 1 tablespoon hot pepper sauce
• shredded lettuce

Directions:
Rub chicken with chile powder. In large nonstick skillet, over medium heat, heat oil. Add chicken, cook 4 to 5 minutes on each side, or until browned.

Meanwhile, in medium bowl, combine tomatoes, chiles, lime juice and pepper sauce, add to skillet. Reduce heat to medium-low, cover and simmer 12 to 15 minutes, or until chicken is cooked through.

To serve, place chicken on bed of shredded lettuce, top with sauce from skillet.

[Ogdog13]

Ingredients:

• 4 uncooked boneless, skinlesschicken breast halves, cubed
• 1 medium-sized onion, chopped
• 1 small-medium-sized green bell pepper, chopped
• 1 cup celery, chopped
• 1 quart low-sodium stewed, or crushed,tomatoes
• 1 cup water
• 1/2 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons brown Splenda
• 1 teaspoon black pepper

Directions:
Combine all ingredients in slow cooker.

Cover. Cook on low 7 hours.

[Ogdog13]

Ingredients:

• 4 bone-in chicken breast halves, with skin
• 1 1/2 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• 1 tablespoon minced onion
• 1 clove crushed garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon ground sage
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon hot pepper sauce

Directions:
Make basting sauce by combining olive oil, grated onion, garlic, salt and pepper, herbs, and chili sauce.

Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.

Roast at 425degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.

[Ogdog13]

Ingredients
• 1 1/2 pounds Brussels sprouts
• 3 tablespoons good olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.

[Ogdog13]

Ingredients:

• 1 small onion
• 1 pound Brussels sprouts
• 1/4 cup olive oil
• 1/2 teaspoon thyme
• 1/2 teaspoon marjoram
• 1/2 cup stock

OR

1. 1/2 cup water and a bouillon cube
2. salt or soy sauce to taste

Directions:
Saute the onions in the olive oil. Add the sprouts and briefly sear. Add the remaining ingredients, cover, and simmer until sprouts are tender.

[Ogdog13]

• 8 lg Dried Mushrooms
• 1 1/3 c Vegetable Broth
• 2 ts Lemon Juice
• 2 ts Dijon Mustard
• 1 ts Dried Thyme
• 2 lb Brussels Sprouts; stemmed & halved

Soak mushrooms in stock until tender, about 1/2 - 1 hour.
Reserve the stock that the mushrooms have been soaking in. If mushroom stems are tough, remove and discard. Thinly slice mushrooms.
Pour stock into a nonstick frying pan and bring to a boil. Whisk in lemon juice, mustard and thyme. Boil until liquid is reduced by one third, about 3 min. Immediately add mushrooms and brussels sprouts. Toss well.

[Ogdog13]

• 3/4 lb Trimmed Brussels sprouts, halved
• 1/2 ts Grated lemon rind
• 1 tb Fresh lemon juice
• 1 ds Salt
• Coarsely ground pepper

Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain.
Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Yield: 2 servings.

[Ogdog13]

• 2 pounds Japaneses Eggplant, preferably the small dark purple variety
• 3 tablespoons Olivee Oil
• 1 tablespoon minced Garlic
• 1 teaspoon Ground Chili Paste
• 2 tablespoons minced Fresh Ginger
• 1/2 small Yellow Onion, cut into thin wedges
• 3 cups Broccoli Florets, cut into bite-size pieces, blanched, and shocked in ice water
• 2 tablespoons Soy Sauce
• 2 tablespoons Vegetarian Oyster Sauce
• 1/2 cup Water
• 1/2 Red Bell Pepper, julienned
• 1/4 cup Fresh Thai Basil Leaves, halved
• 6 Fresh Cilantro Sprigs, for garnish

Preparation:

1. Mix water with cornstarch. Set aside.
2. Slice eggplant in half lengthwise. Slice eggplant halves into approximately Ύ” slices.
3. Soak eggplant in water to prevent discoloration.
4. Remove eggplant from water.
5. Heat oil in wok over medium heat. Add garlic, ground chili paste, and fresh ginger to wok. Stir-fry 20 seconds.
6. Add eggplant to wok. Stir-fry 4 minutes. Add onion wedges, broccoli florets, soy sauce, and oyster sauce, reduce heat and stir-fry 3-4 minutes.
7. Stir cornstarch mixture. Add 1 tablespoon at a time and stir to thicken sauce. Stop when sauce coats back of spoon nicely.
8. Add red bell pepper and basil. Remove from heat.
9. Transfer to serving dish.
10. Garnish with cilantro.

[Ogdog13]

Ingredients
• 1 tablespoon finely chopped garlic
• Salt and pepper
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon red chili flakes
• 4 Asian eggplants, halved lengthwise
• Vegetable oil
• Chopped fresh mint or cilantro leaves
Directions
Make a paste by smashing the garlic with a little salt and add to a small bowl. Whisk in the vinegar, soy, sesame oil, and red chili flakes.
Heat grill to high. Brush eggplant with oil and season with salt and pepper. Grill until slightly charred and just cooked through. Slice each half into 1/2-inch slices and place on a platter. Drizzle with the vinegar mixture and sprinkle with mint or cilantro.

[Ogdog13]

Ingredients
• 2 medium eggplants, peeled
• 1 red bell pepper, seeded
• 1 red onion, peeled
• 2 garlic cloves, minced
• 3 tablespoons good olive oil
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 3 tablespoons chopped parsley, plus extra for garnish
Directions
Preheat the oven to 400 degrees F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

[Ogdog13]

• 1/2 head of romaine
• 1/2 head of Boston lettuce
• 1 small bunch of frisιe (curly endive)
• 1/2 bunch of watercress, coarse stems discarded
• All lettuces should be rinsed, spun or patted dry, and coarsely chopped
• FF Ham
• 1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
• 1 tomato, seeded and chopped fine
• 2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
• 2 tablespoons chopped fresh chives

Compose the salad. Arrange the chicken, the ham, and the tomato decoratively over the greens and garnish the salad with the grated egg and the chives.

[Ogdog13]

Steak
• 1 2-lb "Cowboy Steak" (flank steak)
• Salt
• Pepper
Chimichurri
• 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
• 4-6 garlic cloves
• 3 Tbsps fresh oregano leaves
• 3 Tbsp white wine vinegar
• 3/4 cup olive oil
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
METHOD
1 Prepare the chimichurri sauce/marinade. Finely chop the parsley, garlic and oregano (can do with a food processor), place in a small bowl. Stir in the vinegar, oil, salt, pepper, and red pepper flakes. Set aside two thirds of the sauce for serving with the steak (cover with plastic wrap and let sit at room temperature). The remaining third of the sauce will be for the marinade.
2 Place steak in a bowl or large ziplock bag. Take about a third of the prepared chimichurri sauce and coat the steak for a marinade. Cover completely with plastic wrap or remove air from ziplock bag and secure close. Let steak marinate for several hours. Remove steak from refrigerator 2 hours before cooking so that it gets close to room temperature before cooking. Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
3a Grilling Instructions Prepare grill so that one side has high, direct heat and another side has indirect heat. Brush grill grates with vegetable oil. Place steak first on the side of the grill with high, direct heat, so that it sears. Grill for a minute or two on each side, enough to brown the meat. Then transfer the steak to the indirect heat side of the grill. Cover the grill, try to maintain a grill temperature of 350°F. Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat off the gril at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5 minutes before serving.
3b Stovetop/Oven Instructions Preheat oven to 350°F. Heat a large cast iron skillet on medium high to high heat. Hold the steak fat-side down to render a little of the fat into the pan. Then sear each side until nicely browned, about a minute or two each. Transfer the steak (if using cast iron pan, can place the whole pan in the oven) to the oven to finish to desired doneness, anywhere from 5 to 15 minutes, depending on the thickness and size of the steak and how well done you like it. You can use the finger test to check for doneness, or a meat thermometer. For rare, pull the meat out of the oven at an internal temp of 120°F. For medium rare, 125-130°F. Remove the meat to a plate and cover with aluminum foil. Let rest for 5-10 minutes before serving.

Serve steak with remaining chimichurri sauce.