Sweet Onion Marmalade

This gorgeous marmalade is so simple to make.. It’s sweet its savory its perfect!

Ingredients

1 medium sweet or yellow onion

2 Tablespoons sugar

2 Tablespoons organic butter

1 teaspoon molasses

1 teaspoon balsamic vinegar

1/2 teaspoon sea salt

Directions

1. Dice the onion and set aside.

2. In a skillet, on medium heat, add the butter and sugar and cook for 1 minute. Then add the balsamic, molasses and sea salt. Stir and cook for another minute. Then place the diced onion into the mixture, set on medium low heat, cover and cook for 20-25 minutes until the onions are tender.

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Lemon Thyme Chicken

This Lemon Thyme Chicken is perfect for a simple and elegant meal. With only a few ingredients and some time in the oven, your meal will be ready in no time!

Ingredients

2 Organic Chicken Breasts (I used the wings as well)

1 whole lemon cut into thick slices

4-6 Springs of fresh Thyme

2 Tablespoons Organic Olive Oil

Sea Salt and Pepper

Directions

Preheat the oven to 350 degrees F. Simply place the chicken into a baking dish and coat with the olive oil, thyme, lemon slices and season well with sea salt and pepper. Place the baking dish into the oven for 35-45 minutes until the chicken is baked through. *No need to cover the chicken with foil, it hold enough moisture from the lemon and olive oil.

This dish pairs beautifully with Sweet Potato Gnocchi with Fried Chestnuts and Thyme or Arugula Salad with Roasted Beets Goat Cheese and Pistachio

Organic Chicken and Red Beet Pot Pie

Whenever I think about Chicken Pot Pie I remember the first time my mom made it for dinner, I was probably about 5 or 6 years old and I tried it and I wanted nothing to do with it! Lets just say after my dad attempted to spoon feed me, and I refusing the chicken pot pie, I got sent to my bed room. So, after a long and dramatic few hours, I got to come out and go back to the kitchen and try again.. and before my eyes was a perfectly made Peanut Butter and Jelly Sandwich,  waiting for me on a white paper plate with the words”I Love You” written on it… I love my mama 🙂

As a child Chicken Pot Pie was obviously not a food favorite of mine, but now as a women with matured taste buds, it is way up there on my list of favorites! With this recipe, I wanted to combined a taste of traditional with something a little bit different and more simple.

So here is goes for my Organic Chicken and Red Beet Pot Pie

Ingredients

4 oz Organic Unsalted Butter, Cold and Cubed

5 Tablespoons Ice Cold Water

1/2 Cup Whole Wheat Flour

3/4 Cup All Purpose Flour

1/2 teaspoon Sea Salt

1 Organic Chicken Breasts, Seasoned, Cooked and Cubed

1/2 Cup Onions, Chopped

1 Cup Organic Red Beets, Peeled and Cubed

1/2 Cup Organic Chicken Stock

1 Tablespoon Fresh Chives, Chopped

1 1/2 Tablespoon Fresh Parsley, Chopped

2 teaspoons Fresh Thyme, Chopped

2 Tablespoons Organic Unsalted Butter

Sea Salt and Pepper

Directions

In a bowl combine the flour, butter and salt. Begin to work the dough with your hands and slowly add the water until it resembles a sand like texture then form it into a ball, cover with plastic wrap and set in the fridge to chill for about 20 minutes.

Meanwhile…

In skillet over medium heat combine the butter, beets and onion. Cook until the beets are tender and the onions are browned. Then you may add in the cubed chicken, herbs, stock and a pinch of sea salt and pepper. Turn heat down to low and allow to simmer for about 10-15 minutes. Set aside to slightly cool.

When you are ready to assemble your pot pies, retrieve the dough from the fridge and roll out to the width of a pie crust. Cut to fit the ramekins and place one piece on the bottom, then layer in some of the pot pie filling then top with another piece of the dough and press together with your fingers. When I made my pies I got so excited to make them that I hurried and pilled in the filling before realizing I forgot to put a piece of dough in the bottom of the ramekin.. So mine only has a “Top.” But it still turned out fantastic!

When you are ready to bake, preheat the oven to 375 degrees F and bake for 35-45 minutes until the dough is browned and flaky.

Enjoy this semi-traditional delicious Organic Chicken and Red Beet Pot Pie

Parmesan and Ricotta Cheese Pizza with Pistachios Bacon and Micro Greens

I adore making pizza at home… I seem to be making it more and more these days, because it is so versatile. Whatever flavors you crave you can turn it into a pizza! I chose to combine salty Parmesan with crunchy Pistachios and sweet Applewood Smoked Bacon topped with Beautiful peppery Micro Greens.

Ingredients

Honey Wheat Pizza Dough Recipe

1/2 Cup Ricotta Cheese

1/2 Cup Parmesan Cheese, Grated

2 Tablespoons Extra Virgin Olive Oil

1/2 teaspoon Pepper, Fresh Ground

1/4 teaspoon Sea Salt

1/4 Cup Pistachios, Chopped

4 Strips Applewood Smoked Bacon, Sliced into 1-2″ strips

1/2 Cup Micro Greens

Directions

Preheat the oven to 500 degrees F. Prepare the dough and sprinkle a small amount of corn meal on a pizza stone or baking pizza pan to prevent the pizza from sticking. In a bowl combine together the Ricotta, Parmesan, Olive Oil, Sea Salt and Pepper, mix well then place the mixture atop of the prepared pizza dough. Then layer with the Bacon and half of the Pistachios.

Bake the Pizza for 14-18 minutes until the dough is browned and the bacon is crispy.

Before serving garnish with the remaining Pistachios and  the Micro Greens.

This pizza can be served as an appetizer, an elegant lunch or simple dinner. It also pairs nicely with a glass of Malbec!  Specifically my new favorite “Tilia Merlot 2008,” A gorgeous Syrah and Malbec blend.

Bon Appetit!

Sauteed Mushroom Ravioli with Manchego Thyme and Pepper Cream


If I could rename “Ravioli” I would call it “Pocket Full of Goodness!” Because that it truly what it is. Not only is ravioli so much fun to make, but you get to choose what goes inside!

For this particular ‘Packet Full of Goodness’ recipe, I chose to fill them with gorgeous sauteed mushrooms, a thin slice of Manchego Cheese and tossed them in a delicious cream sauce.

Dough

1 1/2 Cups Organic Flour

3 Organic Eggs

1 teaspoon Sea Salt

1 teaspoon fresh Thyme

Directions

Combine the flour, eggs, salt and thyme. Using your hands or a wooden spoon mix until well incorporated. Roll out the dough using a pasta machine until the sheets are very thin. Set aside on parchment paper to prevent the sheets from sticking. When your filling is done and cooled cut your sheets of pasta into 3″ x 3″ pieces. To put together the ravioli layer 2 mushrooms then a piece of the Manchego then 1 mushroom on top. Complete as many ravioli as you would like to serve then set aside on parchment paper dusted with a little flour to again, prevent sticking.

Filling

1 Cup Crimini Mushrooms, chopped

2 Tablespoons Organic Sweet Cream Butter

Manchego Cheese, thinly sliced into 1” pieces

Sea Salt and Pepper

Directions

In a large pan saute the butter, mushrooms, salt and pepper over low-medium heat until the mushroom are wilted and beautiful. Then set aside in a bowl to cool for about 15 minutes.

Cream Sauce

1 Cup Organic Cream

1/3 Cup Manchego Cheese

1/2 teaspoon Black Pepper, fresh cracked

Few sprigs of Thyme

Directions

In a small pot heat the cream and Manchego until it is melted. Add in the sea salt, pepper and Thyme. Stir with a whisk to

prevent to much clumping. (A little clumping is good because it gives it that cheesy texture.)

To cook the ravioli, bring a large pot of sea salted water to a soft boil and add in your ravioli one at a time. Do not overcrowd the pot. Cook until tender 8-10 minutes. (All dough has a different cook time, so just test the ravioli to make sure it is to the consistency you would like.)

When your ravioli is ready to be served, top with the gorgeous cream sauce and garnish with a pinch more of pepper and fresh Thyme.

Date and Goat Cheese Tarts with Oyster Mushrooms and Pistachios

There is something about the combination of Dates and Goat Cheese that I just adore. The sweet with the tang and creaminess, it just works together.

This gorgeous recipe combines these flavors along with crunchy Pistachios and earthy Oyster Mushrooms all laying upon buttery Puff Pastry.

Ingredients:

1 Sheet of Puff Pastry

1 Organic Egg

1/2-3/4 Cup Organic or Local Goat Cheese

1/3 Cup Oyster Mushrooms, wiped clean with a dish towel, then chopped

6-8 Dates, Chopped into pieces

Handful of Pistachios

Sea Salt and Pepper

Chives

Directions:

Preheat the oven to 400 degress

Cut a pre rolled 9 x 9 sheet of Puff Pastry in to 6 pieces. Brush with egg wash and lay the pieces on a parchment paper covered baking sheet.

Chop the chives and sprinkle on the puff pastry. Then combine the Goat Cheese, Mushrooms, Egg, Salt and Pepper and put a few tablespoons of the mixture onto each of the pieces of pastry. Then a layer of chopped pistachios, dates and pistachios again.

Bake for 15-16 minutes until the edges of the pastry is puffed and golden brown.

Serve warm with a beautiful salad and a glass of wine

Brie Cheese and Spinach Dip

Brie Cheese.

When I was first introduced to this unique cheese, years ago, by my European raised fiance, I was honestly terrified.

Cheese  to me was not supposed to be covered with a white edible “wrapper” , nor was it supposed to smell and look funny, and to taste it I was expecting to have to plug my nose and allow my body to digest it as quickly as possible.

However, This cheese to my discovery was absolutely phenomenal! I was completely not expecting to well… Eat the whole thing. And the only remark from my fiance…”One bite huh?”

Now that Brie is a part of our almost daily lives, I have come up with many creative ways to enjoy it, this recipe came from what we just happened to have in the fridge that day and I was craving something gooey, warm and yummy! So this is what I came up with.

*Ingredients:

2 Cups Organic Fresh Spinach

1 Cup Organic Sour Cream

1 Cup Brie (Of course..)

1/4 Cup Grated Parmesan

1/2 Cup Chopped Artichoke Hearts

1/2 Teaspoon Sea Salt

Pinch of Chili Flakes

*You notice there are no measurements along with the ingredients because it was truly…

Directions:

…A little bit of this, a little bit of that, a pinch of this and a pinch of that! Put it in the oven 350 for 25-30 minutes and Whaa la!

Deliciousness!

Basil and Matcha Green Tea Muffins

Believe it or not these muffins are just as Delicious as they are Unique. Combining the flavors of bitter green tea with sweet basil is surprisingly amazing! I have had the idea of this recipe in my head for days! These flavors seem so unique and I adore them both in their own ways, so why not combine them? I am always looking for something completely different to introduce to myself and to others that are seeking new flavor combinations. Well I believe that I have definitely found one! I hope you see this new creation as a wonderful experience as I have. Don’t worry! I will admit that I was quite hesitant to try these at first… However, I am so glad that I did.

Ingredients:

2 C Organic All Purpose Flour

1 C scant, Organic Evaporated Cane Juice

1/2 t Baking Soda

1/2 t Pink Himalayan Sea Salt

2 T Matcha Green Tea powder

1/2 C Organic Milk or Cream

1/2 C Basil infused Olive Oil, cold pressed

2 Organic Eggs

Directions:

Preheat the oven to 350 degrees F. Combine the flour, cane juice, baking soda, sea salt and Matcha powder then mix it together with a whisk. In a separate bowl, combine the milk or cream with the basil olive oil and the eggs. Lightly wisk them together. Then combine the two mixtures together, slowly incorporating them… Do not over mix. The mixture will be a glossy green color, so beautiful!

Bake for 18-22 minutes. Test the muffins with a toothpick after 18 minutes, if it comes out clean they are done! Allow to cool before introducing this new creation to your palate.

New adorn flavors and simply beautiful!

Homemade Pizza with Prosciutto and Oregano

Prosciutto and Oregano.. Beautiful combination, especially on a pizza!

Ingredients

Homemade Pizza Dough

1/3 C of your favorite Organic Tomato Sauce

1 Organic Heirloom Tomato

6 half inch slices of Mozzarella Cheese

1-2 slices of Natural Prosciutto

1/4 C fresh grated Parmesan Cheese

Handful of fresh Oregano

1 spring of rosemary

A drizzle of Garlic infused Olive Oil

1 t Chili Pepper Flakes

Sprinkle of Corn Meal

Directions

Preheat the oven to 500 Degrees (That’s Hot!)

Prepare your dough like  a professional pizza maker, FLIP IT! FLOP IT! THROW IT! CATCH IT! … and if you happen to DROP IT! remember the 5 -10 second rule.

After your pizza dough is ready, place it on a round pizza baking sheet with a sprinkle of corn meal on the bottom to prevent it from sticking then begin to layer your pizza..

Start with the tomato sauce, then sprinkle on the oregano and rosemary, then the sliced tomato followed by the mozzarella. Top with the prosciutto and drizzle on the olive oil.

Bake your pizza for about 22-30 minutes. It will be done when the crust is browned and your nose can smell the fragrant aroma of fresh homemade pizza!

Allow to cool about 6 minutes before tasting. (If you could wait that long)

Before eating your pizza, enhance the flavor even more by adding your freshly grated parmesan cheese and chili flakes...

Delicious! and always Made with Love.