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Recipe of the Month
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Recipe of the Month
The latest dishes from our kitchen!
Quinoa Salad
If you have a recipe you would like to share please contact: Recipe@CallYourPersonalChef.com
Ingredients:
1 cup Quinoa
2 cups Water
½ Can of Pinto Beans
½ Cup of Chopped Tomatoes
¼ Cup Chopped Red Onion
1 Cup Chopped Fresh Cilantro
¼ Cup Extra Virgin Olive Oil
Approximately 2 cap fulls of Red Wine Vinegar (To Taste)
Pepper To Taste
Salt To Taste
Method:
1. Put 1 cup of Quinoa and 2 cups of water in a sauce pan bring to a boil. Reduce to simmer (small bubbles) and cover , cook 15 minutes until all the water is absorbed.
2. Transfer to a bowl and let cool in refrigerator about 2 hours. Turning occasionally.
3. Mix remaining ingredients into the quinoa, season with salt and pepper to taste.
Stuffed Tomato
If you have a recipe you would like to share please contact: Recipe@CallYourPersonalChef.com
Ingredients:
4 large tomatoes, cut in half horizontal10 slices of bread
½ red bell pepper, chopped fine
1 bunch of green onions, chopped fine
2 Tbsp. parsley, chopped fine
3 Tbsp. melted butter
Italian dressing
Salt and pepper
Serves 6
Method:
2. On a large baking sheet place the tomatoes cut side up. On each tomato put a thin layer of Italian dressing and then place a small handful of the stuffing to cover it. Be careful how high you pile it and you don’t want to mash the stuffing to fit more, the stuffing will be very dense and not warm all the way through.
3. Turn oven on broil 450 degrees. Once oven gets to temperature place the stuffed tomatoes on the top rack and cook about 5 minutes. Keep your eye on them they go fast but you want to make sure the stuffing starts to crisp up. Don’t be afraid if they get a little black. Place on platter and serve.
Scallop Ceviche in Cucumber
If you have a recipe you would like to share please contact: Recipe@CallYourPersonalChef.com
Ingredients:
½ pound sea scallops (raw), finely chopped1 tomato, finely chopped
1 jalapeno, finely chopped
3 Tbsp chopped cilantro
1Tbsp olive oil
4 dashes of Tabasco
1 Tbsp kosher salt
1 dash of black pepper
4-6 limes, juiced well
3 cucumbers
Appetizer Serves 4-6
Method:
2. Add enough lime juice to cover the scallops. Season with salt and pepper.
3. Put in the refrigerator and cover for at least 8 hours, stirring occasionally.
4. Cut cucumber to desired shape and scoop out the center, don’t cut all the way through or the juices will leak out.
5. When ready to serve lightly salt the cucumber cups and fill cups with ceviche and serve.
You can substitute shrimp (raw or cooked) for the scallops, or use both!