Ratatouille Lasagne

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Serves 12

Ingredients:

1/2 large sweet onion, thinly sliced to 2 inch lengths
2 medium bell peppers, thinly sliced to 2 inch lengths
2 medium zucchini, yellow or green, sliced into 1/4 inch thick rounds
1 small eggplant, rinsed, patted dry, ends cut off, and sliced into 1/4 inch lengths
2-3 T olive oil
1 (15 oz) container ricotta, low-fat is fine
1 lb fresh mozzarella, shredded or chopped
3 eggs
1/4 t ground black pepper
3 t garlic powder
1 t thyme
1/2 t Mediterranean oregano
4 cups marinara or garlicky pasta sauce
1 (9 oz) box no-boil lasagne noodles
2 cups grated Parmesan cheese, divided use
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Grilled Lemon Chicken

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Ingredients:

3-4 lbs bone in skin on chicken breasts and/or thighs (the Spoon Mage loves thighs!)
Marinade

Marinade Ingredients:

2 T lemon zest
1 cup lemon juice
1/4 cup olive oil
6 cloves garlic, minced
2 t dried thyme
1 t dried rosemary
2 T fresh parsley
1/2 t red pepper flakes
1 teaspoon fresh cracked black pepper Read More

Baked Chicken Flautas

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Makes 8 large dinner-sized flautas

Looking for a great little flautas for an appetizer? Try Pan Fried Chicken Flautas.

Ingredients:

2 (1 lb total) chicken breasts, boneless skinless
2 T butter or oil
2 t chili powder
1 t cumin
1 t garlic powder
1/2 t onion powder
1/4 t turmeric
1/4 t black pepper
Pinch of cayenne, or to taste
8 oz queso fresco, crumbled
2 T green chilis, mild or hot, chopped
1 T cilantro, finely chopped
8 (9 inch) flour tortillas
Toppings: salsa, guacamole Read More

Roast Chicken Thighs with Crispy Kale

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Serves 6

Ingredients:

1/4 cup extra-virgin olive oil
2 t balsamic vinegar
1/2 t turmeric
1 t ground garlic
1/4 t ground pepper
Salt to taste (optional)
1 1/2 lb medium red potatoes, leave the skin on, clean, and slice into large chunks
1 medium onion, thinly sliced
1 sweet red pepper, cut into chunks
1 lb cremini mushrooms, washed, dried, and sliced into 1 inch pieces
6 oz kale, stems removed, leaves torn
6 large bone-in chicken thighs
1 T Seasoning Blend, see Spoon Mage™ Note
1/2 t smoky paprika Read More

Flank Steak and Portobello Fajitas

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Ingredients:

1 1/2 lb flank steak
2 portobello mushrooms

Marinade:
3/4 cup aged Balsamic Vinegar from Modena
1/4 cup good red wine with an assertive character
2 t good quality extra virgin olive oil
10 garlic cloves, rough chopped – or 1 (4 oz) container chopped garlic in olive oil.
1 t smoky paprika
2 T cilantro, chopped
1/4 t or so of freshly ground black peppercorns
a couple twists of the salt grinder

Peppers and Onions:
2 T olive oil
1 onion, sliced
1 sweet red pepper, deseeded and sliced
pinch of salt Read More

Creole Chicken and Rice Stew

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Serves 8
Ingredients:

1 T olive oil
2 cups carrots, sliced
1/2 cup celery, sliced – include a bunch of the leaves
1 small onion, chopped, approximately 1 cup
1/2 bell pepper, chopped
1 heaping T fresh chopped garlic
1 bay leaf
2 T Creole Seasoning mix
1 t dried basil
1/4 t fresh cracked black pepper, or to taste
2 cups chicken stock, low to no sodium
28 oz tomatoes, hand squished
1 cup brown rice
1 1/2 lb boneless skinless chicken breast, approximately 2 breasts
Dashes of Tabasco sauce to taste
2 T parsley
2 green onions, sliced Read More

Shrimp Po Boy

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Ingredients:

5 garlic cloves, peeled and quartered on the diagonal
1/2 cup butter
1 t dried parsley
2 lb large shrimp, peeled and deveined, head and tails removed
1 T paprika
1 T garlic powder
2 t onion powder
1 t salt
1 t ground black pepper
3/4 teaspoon cayenne
1 t oregano
1 t thyme
2 cups all-purpose flour
1 cup yellow cornmeal
1 t paprika
1 t garlic
1 t onion powder
Pinch of cayenne
6 French bread sandwich rolls, crispy outside, soft inside
Vegetable oil, enough to keep 1 inch deep in a pan for frying

Toppings: mayonnaise, Louisiana red pepper sauce, lettuce, tomato, dill pickles slices Read More