Combine all ingredients for Teriyaki sauce in a saucepan over medium heat and stir until bubbly and thick, about 15 minutes. Remove from heat and let cool to room temperature.

Rinse chicken breasts, pat dry and cut into ½ inch cubes.

Reserve half of the Teriyaki sauce and set aside. Pour the other half of the Teriyaki sauce in a glass dish with chicken cubes, coat chicken in sauce and cover. Marinate the chicken in the refrigerator overnight.

Wednesday, January 31, 2018 - 19:36

Heat and oil the grill. Sprinkle steak with chili powder and grill to desired wellness. Remove steak from grill and set aside to rest.

Once rested, slice steak against grain, into thin strips and divide evenly among corn tortilla shells. Divide red onion, avocado slices, queso fresco and cilantro evenly among tacos. Lightly squeeze lime juice over finished tacos and serve with your favorite guacamole and salsa. 

Wednesday, January 31, 2018 - 19:30

Add olive oil to skillet pan over medium heat. Add Arborio rice to olive oil and stir to toast the rice for a few minutes. Begin adding stock to rice in heated pan a little at a time, allowing the rice to absorb the warm stock. Once all of the stock has been added, cook until all liquid is absorbed for 20-30 minutes, stirring regularly.

Meanwhile, prepare pesto by adding basil, pine nuts and garlic to food processor. Pulse several times, then begin adding in the olive oil a tablespoon at a time while continuing to pulse until smooth.

Wednesday, January 31, 2018 - 18:50

Wash butternut squash, peel and chop into large cubes.

Bring squash to a boil in a large pot with water. Cover pot and cook until squash is tender when pierced with a fork. Drain the squash and put cooked squash cubes in food processor. Add milk and cream to squash and pulse the food processor until just smooth. Remove sauce mixture from food processor and put back into saucepan over medium heat.

Meanwhile, begin cooking the tortellini pasta according to package instructions.

Wednesday, January 31, 2018 - 18:44

Preheat oven to 400 degrees. Spray foil-lined baking sheet with nonstick cooking spray.

In a mixing bowl, combine butter, bread crumbs, onions, dill, garlic and basil.

Place salmon fillets across pan (skin side down) and top each with ¼ of the bread crumbs mixture. Bake salmon for 10 minutes until flakes easily with a fork.

For the sauce:

In a medium saucepam, boil wine and green onions until reduced and most  liquid has evaporated. Add heavy cream and reduce to one cup. Add dill and Dijon and simmer a few minutes.

Sunday, December 31, 2017 - 23:48

Preheat oven to 400 degrees. Add olive oil to coat the bottom of a ceramic baking pan. Add onion, bell pepper, salt and pepper to the pan and toss in oil. Cook vegetables in oven for 15 minutes. Add garlic to vegetables in the pan and stir then cook for 5 more minutes.

Meanwhile, cook quinoa according to package – except replace water with chicken stock. When quinoa is done, add drained black beans and olives to saucepan and toss with quinoa. Squeeze the juice of 1 lime over quinoa and black bean mixture.

Sunday, December 31, 2017 - 23:42

Preheat oven to 350 degrees. In a mixing bowl, combine crushed tomatoes, herbs (fresh and dry), salt, pepper, garlic, hot sauce, olive oil and vinegar. Spread the mixture into the bottom of a 9x12 glass baking pan. Arrange the veggies in rows, with stacks of alternating veggies in a uniform pattern. Line the rows of vegetables in the pan so there are about 3 rows of veggies filling the baking pan. Sprinkle the breadcrumbs over the top of the vegetables. Sprinkle the Parmesan cheese over the top of the breadcrumbs.

Sunday, December 31, 2017 - 13:14

Preheat oven to 400 degrees. In a baking pan, toss all vegetables in half of the olive oil with Italian herbs, ½ salt and ½ pepper. When veggies are tender, remove from oven and set aside.

In large pot, bring salted water to boil and cook penne pasta according to package, except drain and stop cooking when the pasta is still partially hard (uncooked). It will finish cooking in the oven.

In a large mixing bowl, combine pasta, vegetables, marinara sauce, remaining salt and pepper, cheeses (leave ½ parmesan for topping at the very end), and sun-dried tomatoes.

Sunday, December 31, 2017 - 13:08

Heat olive oil in a large soup pot over medium heat. Add the onion and stir frequently until translucent. Add the garlic, red pepper, diced tomatoes, and Ecco Domani Pinot Grigio. Stir the liquid mixture and bring to boil. Add the mussels to the liquid and cover the pot with a lid. Cook mussels for about 2½-3 minutes. Every 20 seconds grip the handles of the pot with lid over it and give the pot a shake to separate the mussels.

Thursday, November 30, 2017 - 20:36

For the sauce, combine all ingredients in a small mixing bowl and whisk together. Set the sauce aside.

Rinse scallops and gently pat dry with paper towels to remove excess liquid. Add flour, salt, and pepper to a one-gallon plastic zipper bag and shake to mix it up. Add scallops to the bag, close it and shake it until scallops are evenly coated.

Thursday, November 30, 2017 - 20:30