Roasted Chicken & Black Bean Salsa-Stuffed Red Pepper with Hatch Chile Romesco Sauce


6-8 chicken thighs with skin and bones

Marinade: garlic powder, black pepper, paprika, cayenne pepper, cilantro, lime juice, olive oil

3-4 red peppers

1 cup quinoa

2 cups chicken or vegetable broth

Romesco Sauce:

4 hatch chiles

4 tomatillos

3 garlic cloves

juice from 1 large lime

1 piece white whole wheat bread

3 tbsp sliced almonds

1 tsp olive oil

salt and pepper to taste

Black Bean Salsa:


1 can black beans

1/4 cup sweet corn, roasted

3 tbsp roasted red pepper, diced

juice from 1 large lime

cayenne, garlic powder, salt, pepper to taste

Marinade chicken thighs for 2-4 hours. Broil red pepper, hatch chiles, tomatillos, and garlic, turning constantly, until skin of peppers blister and tomatillos and garlic roast. Put the chiles in a plastic bag for about 10 -15 minutes to allow the skin to lift from the peppers. Preheat oven to 400. Remove skin carefully and cut red pepper in half. Use three hatch chiles for the romesco sauce and reserve one to slice for garnish.

Roast chicken at 400 for 35-40 minutes until chicken browns and reaches 160 degrees.

Blend tomatillos, garlic, lime juice, olive oil, salt, pepper, and hatch chiles until thoroughly blended. Toast bread and almonds and add to blender and continue blending until sauce is incorporated.

Combine black beans, corn, roasted red pepper, lime juice, salt, pepper, garlic powder, cayenne, and cilantro.

Add quinoa and broth in a pot and bring to a boil and then simmer on low for 10-15 minutes.

Plate the roasted red peppers by stuffing with quinoa and black bean salsa. Add roasted chicken and top with romesco sauce and sliced hatch chiles and some cilantro. Enjoy!

Sausage and Mushroom Risotto with Truffle Oil Salsa


2 links hot Italian sausage

2 cups wild mushrooms of your choice

2 tbsp butter

1 cup asparagus, cooked al dente

1/2 c diced organic tomatoes

1 c arborio rice

4 cups chicken broth

2 cloves garlic, minced

1 onion, diced

1/4 c dry white wine

salt, pepper

2 tsp truffle oil

1 tsp lemon juice

1 tsp tarragon

1/4 c cream or half & half

1/4 cup shredded Parmesan cheese

Thinly sliced fresh basil ribbons

Warm the chicken broth on low on the stove. Brown sausage and set aside. Caramelize mushrooms in 1 tbsp butter until golden and set aside. Make tomato salsa by combining tomato, truffle oil, lemon juice, salt, pepper and tarragon. Let sit at room temperature while you cook. Dice the onion and mince the garlic and sauté on medium high until softened then add the rice and toast the rice for about 2-3 minutes. Add the wine and stir until the alcohol cooks off and the add 1 cup of warm chicken broth and stir the risotto constantly until there is only a small amount of liquid. Continue to add 1 cup of chicken broth in the same manner until about all the liquid is absorbed. Make sure your rice is not too al dente. Add the cream and the cheese when the rice is very close to being finished. Serve the risotto topped with the sausage and mushrooms and drizzle the salsa over the top. Add thinly sliced basil ribbons and a bit more Parmesan cheese to the top. Enjoy!

Chicken White Bean Stew



6 chicken thighs with bones and skin

6 tbsp flour

1 tbsp butter

6 pieces bacon

1 whole onion, diced

3 garlic cloves

1 red pepper, diced

1 green pepper, diced

1 cup baby carrots

1/2 cup green beans, chopped

3 organic tomatoes, chopped

1/4 cup port wine

2 cans white beans

1 cup chicken broth

salt, pepper, cayenne, oregano, garlic powder, paprika to taste

fresh thyme, parsley garnish

Brown bacon and reserve a small amount of the fat. Dredge the chicken in the flour and spices. Brown the chicken in the fat until thoroughly browned. Remove the chicken and add the butter and scrape the bits off the bottom of the pan. Sauté the onions, garlic, green and red pepper, and carrots in the butter for 3 minutes. Add the port wine, and burn the alcohol off. Then add tomatoes and beans. Chop the bacon and add it to the stew and top the stew with the browned chicken. Add chicken broth until it just covers the chicken. Simmer for  20-30 minutes and add more seasoning to taste. Top with fresh parsley and a small amount of fresh thyme and serve with bread or tortillas. Enjoy!



Open-Faced Tuna Melt


1-2 cans tuna packed in oil
2 tbsp olive oil mayo
2 tbsp sliced almonds
2 tbsp diced celery
2 tsp diced tomato
Sliced cucumber
Spinach leaves
Sliced pepper jack cheese
Whole grain white bread
Cayenne, tarragon, black pepper to taste

Toast the bread until lightly toasted. In a bowl mix tuna, most of the mayo, almonds, celery, tomato, and spices. Coat the bread with the remaining mayo, a touch of Dijon mustard, and add the spinach leaves and thinly sliced cucumber. Heap a generous portion of the tuna mixture onto the bread and top with cheese. Broil until lightly browned. Enjoy!