12 slices Black Forest ham
1 1/2 cup well beaten egg
12 ounces grated/crumbled cheese
3 TBL chopped fresh chives
ground black pepper to taste
Preheat oven to 400 degrees.
Gently fit one ham slice into each cup of well oil muffin tin, the edges will protrude over the top.
Add a bit of cheese to center of each, then pour egg substitute on top.
Top with cheese and cracked pepper.
Bake for 15 minutes, or until set.
Remove from pan, sprinkle with chives and serve.
NOTE: Choose thick smaller slices of ham thin slices.
4 boneless, skinless chicken breast
2 tablespoons Desert Spice Mix
4 tablespoons safflower oil
1 medium onion, sliced
1 small rep bell pepper sliced
Fresh baked hamburger buns or whatever you prefer
1 chipotle chile in adobo, minced
1 cup mayonnaise
1 tspsmoked paprika
1 TBL fresh cilantro, chopped
2 cloves garlic, minced
2 TBL lemon juice
1 TBL of Basic Rub Spice Mix
Wash and pat dry the chicken. Place each breast between two sheets of clear plastic wrap and pound near flat with the palm of you hand.
They should flatten out to the point were you can cut them in half when cooked and make two sandwiches.
Place on plate and season with 1 tablespoons of the Angel Dust seasoning. Set aside.
Heat a skillet over medium high heat and add 2 of the 4 tablespoons of oil.
Then add the onions and peppers and the remaining tablespoon of seasoning mix and saute until onions are caramelized.
Remove vegetable mixture and set aside. Add remaining butter to the skillet and saute the chicken breast until done, turning once.
To make the mayo, just mix all the ingredients together. Then build your sandwich and eat it!
39 ozs salmon steaks (1 in thick 6 to 7 oz)
1 cup dry red wine – cabernet sauvignon)
2 12 cups fresh blackberries
2 TBL shallots (minced)
2 TBL fresh ginger (minced)
2 TBS sugar
1 TBL grapeseed oil
In a highspeed blender, combine wine and 2 cups berries. Press mix through a fine strainer into a 2qt pan.
Add shallots, ginger, and 2 tablespoons sugar.
Bring to a boil over high heat stirring often. Continue until reduced to 1 cup.
Remove from heat, taste and adjust as necessary.
Rinse salmon and pat dry.
Skewer salmon and lay on an oiled grill over a solid bed of hot coals or high heat on a gas grill.
Cook fish, turning once, until opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
Set a salmon steak, spoon berry coulis, and garnish with remaining whole berries.
1 lb beef
2 Tbs chopped onion
1 egg beaten
1 cup soft gluten free breadcrumbs
Spice Rub/Mix to taste
Favorite tomato or vinegar based BBQ sauce to taste
1-8 1/4 oz can pineapple tidbits
1 – 8 oz can whole cranberry sauce
1/2 cup BBQ sauce
1 TBL Arrowroot or other flour (if thickener is needed)
Mix meatball indredients into a large bowl. Hand knead for best results.
Make the meatballs, shape into balls.
Cook in hot oil, drain fat. Drain pineapple, reserving syrup.
Set pineapple aside.
Add water to syrup to make 3/4 cup.
Combine syrup mixture, cranberry sauce, BBQ sauce, dash salt and pepper.
Pour over meatballs in skillet.
Bring to boiling. Reduce heat.
Cover and simmer 15 to 20 minutes.
Cook and stir until thickened and bubbly.
Serve over rice.
2 tablespoons oil
3/4 pound sweet or hot Italian sausage, cut into chunks
1 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1/4 cup sorghum flour
1 small onion, chopped
2 bell peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine (optional)
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley (optional)
Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.