My Latest Greatest

Tuesday, 9/16/14

Pan-seared Chilean sea bass filets with olive oil, S&P. Topped with chopped kalamata olives, capers, lemon wedges, lemon juice, and fresh oregano. 
Mixed romaine and arugula salad with tomatoes and avocado tossed in an organic Caesar dressing.

Tuesday, 9/16/14

Pan-seared Chilean sea bass filets with olive oil, S&P. Topped with chopped kalamata olives, capers, lemon wedges, lemon juice, and fresh oregano. Mixed romaine and arugula salad with tomatoes and avocado tossed in an organic Caesar dressing.

Monday, 9/15/14

Dinner of leftovers. Rosemary and garlic baked chicken thighs. Sautéed lentils and leeks. Red quinoa with sautéed kale, carrots, cabbage and roasted kabocha squash.  
Mixed romaine and arugula salad topped with tomatoes, mini cucumbers and avocado in a mustard vinaigrette.

Monday, 9/15/14

Dinner of leftovers. Rosemary and garlic baked chicken thighs. Sautéed lentils and leeks. Red quinoa with sautéed kale, carrots, cabbage and roasted kabocha squash.
Mixed romaine and arugula salad topped with tomatoes, mini cucumbers and avocado in a mustard vinaigrette.

Monday, 9/15/14

Lunch for the week: Curry chicken quinoa bowls. 
Diced boneless skinless chicken thighs sautéed with sliced white onions simmered in light coconut milk with chicken stock, red curry paste, minced ginger, garlic, lime juice, scallions, cilantro, S&P.  Red quinoa cooked in water and light coconut milk. Lightly steamed chopped kale, red cabbage and carrots sautéed with extra virgin coconut oil. Served with fresh scallions, cilantro and lime.

Monday, 9/15/14

Lunch for the week: Curry chicken quinoa bowls.
Diced boneless skinless chicken thighs sautéed with sliced white onions simmered in light coconut milk with chicken stock, red curry paste, minced ginger, garlic, lime juice, scallions, cilantro, S&P. Red quinoa cooked in water and light coconut milk. Lightly steamed chopped kale, red cabbage and carrots sautéed with extra virgin coconut oil. Served with fresh scallions, cilantro and lime.

Sunday, 9/14/14

Baked boneless skinless chicken thighs marinated in olive oil, lemon, garlic, S&P. Sautéed Chinese broccoli in olive oil and sliced garlic. Near East quinoa blend with brown rice rosemary and olive oil.

Sunday, 9/14/14

Baked boneless skinless chicken thighs marinated in olive oil, lemon, garlic, S&P. Sautéed Chinese broccoli in olive oil and sliced garlic. Near East quinoa blend with brown rice rosemary and olive oil.

Saturday, 9/13/14 

Pan-seared salmon filet topped in a mustard sauce made with whole grain mustard, butter, thyme, lemon juice, salt and pepper.  Served over sautéed lentil and leeks sautéed in butter, S&P. 
Romaine and arugula salad tossed in a garlic vinaigrette with sliced cucumbers.

Saturday, 9/13/14 

Pan-seared salmon filet topped in a mustard sauce made with whole grain mustard, butter, thyme, lemon juice, salt and pepper. Served over sautéed lentil and leeks sautéed in butter, S&P.
Romaine and arugula salad tossed in a garlic vinaigrette with sliced cucumbers.

Wednesday, 9/10/14

Pan-seared bone-in chicken thighs seasoned with flour, S&P. Simmered with lemon juice, white wine, garlic, shallots, capers, thyme, rosemary, and topped with parsley. Sautéed mushrooms and spinach in pan-sauce.  Near East almond rice pilaf. Mixed green salad with tomatoes and cucumbers in a mustard vinaigrette.

Wednesday, 9/10/14

Pan-seared bone-in chicken thighs seasoned with flour, S&P. Simmered with lemon juice, white wine, garlic, shallots, capers, thyme, rosemary, and topped with parsley. Sautéed mushrooms and spinach in pan-sauce. Near East almond rice pilaf. Mixed green salad with tomatoes and cucumbers in a mustard vinaigrette.

Sunday, 9/7/14

Turkey hot dogs on grilled buns topped with kimchi and ketchup and mustard. Cucumber and tomato salad with soy sauce, rice vinegar, rice wine, red chili pepper, agave nectar, and sesame seeds. Mixed green salad with diced chicken breast and tomatoes in an Asian sesame vinaigrette.

Saturday, 9/6/14

Pan-seared Coho salmon filets marinated in soy sauce, ginger, garlic, Chinese cooking wine, and Chinese leeks. Served with sautéed Chinese broccoli sautéed in the salmon marinade along with oyster sauce.

Saturday, 9/6/14

Pan-seared Coho salmon filets marinated in soy sauce, ginger, garlic, Chinese cooking wine, and Chinese leeks. Served with sautéed Chinese broccoli sautéed in the salmon marinade along with oyster sauce.

Thursday, 9/4/14

Spicy coconut curry chicken salad. Boneless skinless chicken thighs marinated in coconut milk, red curry paste, Sriracha, minced ginger, garlic, scallions, cilantro, lime juice, S&P.  Pan-seared in coconut oil then baked. 
Near East quinoa and brown rice medley cooked in coconut milk. 
Served over mixed Asian veggies and romaine lettuce topped with avocado, cilantro, scallions, chopped roasted peanuts and fresh lime.

Thursday, 9/4/14

Spicy coconut curry chicken salad. Boneless skinless chicken thighs marinated in coconut milk, red curry paste, Sriracha, minced ginger, garlic, scallions, cilantro, lime juice, S&P. Pan-seared in coconut oil then baked.
Near East quinoa and brown rice medley cooked in coconut milk.
Served over mixed Asian veggies and romaine lettuce topped with avocado, cilantro, scallions, chopped roasted peanuts and fresh lime.

Tuesday, 9/2/14

Happy 2 year wedding anniversary dinner!
Appetizer of Beausoleil raw oysters topped with American Hackelback cavier.
Steamed seafood platter with lobster, clams, prawns, spicy and sweet sausage, corn, and leftover BBQ pork ribs seasoned with old bay, tarragon and chives. Served with garlic herb butter and a mixed green salad with cherry tomatoes in an anchovy garlic dressing.
Dessert of banana pudding made with instant banana creme Jell-O pudding, fat free milk, Nilla wafers, sliced bananas and strawberries. Topped with whip cream.

Saturday, 8/30/14

BBQ Pork Ribs. Oven-roasted pork ribs marinated in ketchup, soy sauce, brown sugar, bourbon, garlic and red chili flakes. Boiled corn on the cob with butter, old bay seasoning, S&P. Mixed green salad with avocado, cherry tomatoes and mini cucumbers in a garlic vinaigrette. Side of leftover lentils and leeks.

Friday, 8/29/14

Baked King salmon filets topped with mustard butter sauce made with whole grain mustard, butter, tarragon, chives, S&P. Served over cooked green lentils and sliced leeks sautéed in mustard butter sauce. Mixed green salad with tomatoes and cucumbers.

Friday, 8/29/14

Baked King salmon filets topped with mustard butter sauce made with whole grain mustard, butter, tarragon, chives, S&P. Served over cooked green lentils and sliced leeks sautéed in mustard butter sauce. Mixed green salad with tomatoes and cucumbers.

Thursday, 8/28/14

Blackened chicken thighs and drum sticks marinated then baked in soy sauce, sesame oil, mirin, brown sugar, ginger, garlic, S&P. Sautéed broccoli in chicken marinade. Romaine lettuce salad with tomato and avocado in a fish sauce vinaigrette.

Thursday, 8/28/14

Blackened chicken thighs and drum sticks marinated then baked in soy sauce, sesame oil, mirin, brown sugar, ginger, garlic, S&P. Sautéed broccoli in chicken marinade. Romaine lettuce salad with tomato and avocado in a fish sauce vinaigrette.

Monday, 8/25/14

Surf and turf dinner. Pan-seared grass fed boneless rib-eye steak with thyme. Lobster rolls made with steamed lobster, mayonnaise, butter, celery salt, shallots and chives in a toasted potato hot dog bun. Steamed corn on the cob with butter and old bay seasoning. Romaine lettuce salad with cucumbers and sliced tomato in a garlic vinaigrette.

Saturday, 8/23/14

Baked Asian style chicken thighs and drumsticks marinated in soy sauce, mirin, brown sugar, ginger, garlic, S&P.   Broccolini sautéed in same marinade with sliced long green peppers. Mixed green salad with fish sauce vinaigrette.

Saturday, 8/23/14

Baked Asian style chicken thighs and drumsticks marinated in soy sauce, mirin, brown sugar, ginger, garlic, S&P. Broccolini sautéed in same marinade with sliced long green peppers. Mixed green salad with fish sauce vinaigrette.