Chef's Original: Spiced Okra Onion Soup

This was just sort of thrown together after work today when I got home. I heard some amazing news about an issue in my life and decided that I would cook to celebrate. Well this is the result.

Ingredients:
12 Okra
4 Scallions
9 Boiler Onions
1/2 stick Butter
1 cup Sherry
1/2 cup Lime Juice
1/4 cup Teriyaki Sauce
1/4 cup Soy Sauce
1/4 cup Olive Oil
Ground Black Pepper
Ground Turmeric
Sea Salt
Fennel Powder
Fenugreek Powder
Paprika
Italian Herb Mix
Shredded Asiago Cheese

Alright, I began by gathering some of my ingredients. I don't say all because some just happened to be in arms reach and found their way into this recipe.

Next I threw the Butter into the large saucepan I use for almost everything.

I chopped up the white portions of the Scallions. I then chopped the Boiler Onions in half. Now, this is where I turned the heat to MEDIUM for the Butter.

Once the Butter was mostly melted, I added in the spices. Just a heavy pinch or two of each and maybe a little more Ground Black Pepper than that. Then I tossed in the Scallions and Boiler Onions.

Mix them up!

Once they were going strong, I sliced up the Okra and threw that into the saucepan. Stir.

Once the Boiler Onions are noticeably soft and caramelized everything should be done so turn the heat off.

I chose to plate this dish in a new bowl I picked up the other day and decorate the edging on it with some hot sauce making a pattern. I topped it off with a sprinkle of Italian Herb Mix and Shredded Asiago Cheese. Enjoy.

Chicken Caesar Salad

This dish is a very very simple recipe to throw together when you want something quick and easy. I decided to do this a couple days ago and finally got around to it for dinner this evening.

Ingredients:
1 cup Italian Caesar Salad Dressing (FAT FREE)
1 lb Chicken Breast
Salad Mix
Bacon Bits
Parmesan/Romano Cheese Mix
Olive Oil

Alright, seems quite simple doesn't it?

Well that's because it is!

The marinade is literally just the Italian Caesar Salad Dressing. That's it. Boom, so easy. I put it in a bag due to the ease of marinating the Chicken in it.

I cut the Chicken up into smaller strips so it would cook faster and absorb the marinade quicker. Then into the marinade the Chicken goes!

I put a saucepan on the stovetop and turned the heat to medium. I added in a drizzle of Olive Oil.

About 15 seconds after turning the heat on, I poured the marinade and Chicken into the saucepan.

I turned the Chicken strips over about 2 minutes later.

This is what the look like when done. Total cook time should take about 6 minutes, but check to be sure by cutting one of the pieces open.

After they were done I turned off the heat and got my Salad Mix out. It is a simple Salad Mix from the store so I did nothing more than take it out of the container, wash it, and plate it. To this I added some Bacon Bits (fake bacon but tasty) which the Chicken went on top of. Topped with a healthy dose of Parmesan/Romano Cheese Mix. Enjoy.

Sweet Potato Fries

A few of my friends know about my cooking this recipe before, however it's been awhile. This is a recipe I first made back in 2007 or 2008 for my Thanksgiving down here in Texas. I have only made it maybe three times since then and it's about time to put it on here!

Ingredients:
1 Sweet Potato
Olive Oil
Italian Herb Mix
Ground Black Pepper
Sea Salt

My oven was already on at 400 degrees which made beginning this recipe quite easily.

I chopped the Sweet Potato into fry like chunks and put into a mixing bowl. Once in there I added some Olive Oil along with a pinch or two of each spice listed. Then shaken to mix/coat the fries.

Now using a cooking sheet, I drizzled some Olive Oil on.

I then placed the fries on there with some space in between them.

Into the oven they went, where I had my Root Vegetable Salad already cooking. Delicious, no?

After about 15 to 20 minutes they should be done. They look tasty.

Now just plate and serve. Enjoy.

Root Vegetable Salad

This recipe has been bouncing around inside my head for the past couple weeks and I finally found Parsnips so cooking had to happen! It's my first time cooking something like this, so this should be fun!

Ingredients:
5 Parsnips
10 Carrots
7 Red Potatoes
Sea Salt
Ground Black Pepper
Italian Herb Mix
Olive Oil

Turn your oven to 400 degrees BAKE. Make sure it's empty.

Now this recipe I began by finding Parsnips at the grocery store for once! I then gathered everything together.

I went in order Parsnips first, Carrots second, and Potatoes third. By that, I mean I cut them into large pieces as evidenced by the cut up Parsnips in this picture.

I did my best to mix them up and ended up having enough cut to fill two entire glass cooking dishes with the ingredients.

I then poured on a heavy dose of Olive Oil. On top of that I added 2 pinches of Sea Salt, 3 of Ground Black Pepper, and 1 large pinch of Italian Herb Mix. This is per glass dish. Then they went into the oven. Yes, I was cooking these at the same time as I was cooking Sweet Potato Fries.

They should cook for about 45 minutes.

Take them out and use a spatula to serve. I dusted with some Italian Herb Mix. Enjoy.

Veggie Surprise!

I decided to have this last night as a healthy-ish dinner alternative to eating meat. I know it sounds weird, however too much meat isn't really the best idea ever.

Ingredients:
1 cup Frozen Corn
1 cup Frozen Peas
1 box Ditalini Pasta
1/4 cup diced Scallions
1/2 lb Green Beans
Ground Black Pepper
Italian Herb Mix
Parmesan Cheese
Sea Salt
1/4 stick Butter

I began this by gathering my ingredients.

I then started the water boiling for my Pasta. Once that began to boil, I added in my pasta. I also added a pot of water with the 2 cups of frozen vegetables as well. Heat on MEDIUM once boiling.

Now, I turned to the Green Beans. I put a saucepan on the stovetop with the Butter in it. Heat to MEDIUM. Once the Butter is mostly melted, add in your Green Beans. Mix to coat. Lightly dust with 2 pinches of Sea Salt and 3 of Ground Black Pepper. Mix again.

Now that you have everything going, step back and enjoy the satisfaction of cooking your own meal. Yes, it's nice.

Ok back to business! Make sure to mix your Green Beans up until they are done cooking. Taste test to determine. You could also tell that about the time your Pasta is done, everything else is as well.

Now I strained out the Pasta first and put it in a large mixing bowl. I then added in the Peas/Corn that I strained. I mixed this all together.

I plated that mixture and topped with the Green Beans and Scallions. A light dusting of Italian Herb Mix and Parmesan Cheese to top it all off. Enjoy.

Chef's Original: Zesty Sauce on Farfalle

Now, this was a spur of the moment dish when I was digging through the fridge looking for stuff to cook today. I had all the ingredients and thought that they would make a great sauce for pasta.

Ingredients:
2 LG Tomatoes
1 Sm Tomato
1 cup Basil Leaves
2 White Onions
6 Scallions
5 Carrots
Italian Herb Mix
Ground Cumin/Coriander
Cayenne Chili Powder
Sea Salt
Ground Black Pepper
Fennel Powder
Turmeric Powder
Fenugreek Powder
Dry Sherry
Olive Oil
Teriyaki Sauce
Soy Sauce

This dish began by gathering the ingredients.

Now, I took the Basil Leaves and cut them up into smaller pieces. Along with the Carrots I chopped up into small pieces, go into the deep saucepan.

Step 2 of this was to add in the diced Scallions and diced White Onions. Make sure there is air flow cause the Onions make you tear up and that's no good when you are using a knife.

Step 3 is dicing up the Tomatoes. They don't have to be that small of pieces since everything gets pureed later on.

Now put the saucepan on the stove and turn the heat to MEDIUM. Pour in about a half cup of Olive Oil. Add a good quarter cup of the Teriyaki Sauce and Soy Sauce too.

Then season it. I did a dusting of the Fennel Powder, Fenugreek Powder, Turmeric Powder, and Ground Black Pepper. The Cayenne Chili Powder measured about a 1/3 of a spoonful. Too much of that will make the sauce too spicy, so do that if you dare! I added a couple of pinches of the Italian Herb Mix coupled with 3 spoonfuls of the Ground Cumin/Coriander mix.

Then mix together thoroughly. Add in your 1/4 cup of Dry Sherry as well. Mix again.

Now it should take a good 5 to 7 minutes for it to be done cooking. It should be mostly mushy and soft when it is done cooking. The carrots might still be hard, but that's of little consequence.

Turn the heat off and grab your blender or food processor. Pour the contents you just cooked up into the blender or food processor. Puree until smooth. I used a blender and had to do it in 2 batches. I served on some Farfalle Pasta. I did not include how to cook the Farfalle Pasta here since it's easy to cook. You also might know it as Bowtie Pasta.

I plated the Farfalle Pasta with a healthy serving of this Zesty Sauce on top. A garnish of a pinch of Shredded Asiago Cheese topped it off. Enjoy.