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Gluten Free “Mac’n Cheese” with Goat Cheese, Jalapenos and Turkey


Recipe courtesy of Chef Bren Ankrum – Culinary Editor As more folks seek out gluten free alternatives classic dishes such as macaroni and cheese lend themselves to this category by the replacement of wheat flours with the now available other flour choices such as quinoa or rice. I chose a quinoa pasta rotelle for this […]

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Chipotle Chicken Stew


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Turn up the heat a little with this chicken and chilies bowl of rustic tastiness! Add a garden fresh salad, a hunk of hot corn bread, a glass of wine and ….. Enjoy!

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JERK SHRIMP AND GRITS


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor We have created a tropical spin on a Southern classic. For those that love shrimp and grits, it’s fun to try different variations on the theme.  The jerk shrimp can be prepared in a sauté pan on the stove or on the flat iron over a hot […]

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Green Chile Chicken


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This dish may be served straight up with rice or polenta or as a fajita dish, tacos, wraps or other choice of presentation. The recipe is one that may be accomplished relatively quickly using fresh ingredients and a minimum of preparation. The sauce combines the classic […]

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Stuffed Turkey Breast with Gravy and Cranberry Relish Served with Savory Spaghetti Squash Pancakes


Recipe courtesy of Chef Bren Ankrum – Culinary Editor An eye appealing presentation and delicious combination of those holiday meal flavor favorites associated with Thanksgiving and Christmas Fall brings an abundance of various squash to the market. They are inexpensive, make eye catching center pieces, store for quite an long time at room temperature and […]

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One Pan Fresh Chicken Tacos with Smokey Tomatoes and Chiles


Recipe courtesy of Chef Bren Ankrum – Culinary Editor When we are in the mood for a smoky, spicy taco, this is one of our favorites. To do so we need 1 chicken breast and some previously smoked tomatoes and chiles from a mother batch made earlier in the week. Rather than buy chicken breasts […]

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mac_n_cheese

Country Style “Mac-n-Cheese” with Jalapeno Peppers


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The following version of macaroni and cheese is based on an old Southern style of preparation of the classic dish. Country style mac-n-cheese more closely resembles a cheese and, in this case, vegetable lasagna. It is al dente pasta held together with fluffy, rich, custard of […]

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Pappardelle with Red Sauce and Mushroom Meatless Balls


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I recently made a mother batch of red sauce, and this night I wanted something easy to throw together using the red sauce and pasta. While at the store earlier, keeping the red sauce in mind, I found a sale on a mix of fresh oyster, […]

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Roasted Cornish Game Hen, Sweet Potato Medallions and Grilled Okra


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Hearty, herby and a terrific combination of flavors, texture, color and smokiness and all prepared on the grill. This dinner is a favorite of the family, takes little prep time and just about cooks itself on an outdoor grill. Throw in a salad, crunchy bread, and […]

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Grilled Shrimp with Asian Style BBQ Sauce, Wild Rice with Veggies, and Grilled Asparagus


Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you like a spice with your shrimp and great flavor, give the following recipe a try. You can complete this recipe on your stove but I prefer to cook the shrimp and asparagus over a wood or charcoal grill on a flat iron to add […]

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Cilantro Pesto Stuffed Shrimp


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a very tasty and a little spicy dish with great eye appeal. I like to serve them with yucca fries with a honey mustard dip and a cold black bean and mango salad. Enjoy! Equipment/ utensils required: Chef’s knife, cutting board, cast iron skillet […]

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Roasted Summer Vegetables with Pork Rice and Chutney


Recipe courtesy of Chef Bren Ankrum – Culinary Editor We’ve discussed the idea of constructing plates of food following the Mediterranean style of proportion, 50 % vegetables, 25 % grains, rice or fruit, and 25% protein. The following dish is a pretty good example of such a construct using seasonal vegetables, rice, and pork left […]

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A “Smokin’” Mother Batch – Country Style Ribs with Baked Potato and Fresh Mozzarella Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor So it’s pretty warm around here in Florida during the summer and we prefer not to heat up the kitchen on occasion, when we’re cooking just for the two of us, and rather enjoy fresh foods prepared on the grill or in this case the combination […]

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Basic Pot Roast


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, ladle, stock pot or cast iron Dutch oven Ingredients: 2 lb. chuck roast 1 lb. small red potatoes

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Key West Pink Shrimp and Veggie Omelete


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board Medium size saute pan or frittata pan – non stick Ingredients: 4 eggs

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Key West Pink Shrimp Salad with Roasted Beets, Greens, Tomatoes, Cucumbers and more…


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface or sauté pan, mixing bowl Ingredients 12 Key West Pink shrimp wild caught, peeled and deveined

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Ahi Tuna Tacos with Bok Choy and Shrimp


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board, Flat grill or other grilling surface, Ingredients: 2 oz. shrimp (about 4 large), peeled, deveined, and butterflied.

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Lamb Chops, Broccoli, with Black Bean Mango Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Non-stick sauté pan, spatula, stock pot with steamer, measuring spoons and cups, chef’s knife, ramekin. Ingredients: 8 oz. lamb chops (Four chops needed, may not be exactly 8 oz.) 4 sprigs fresh thyme leaves removed and chopped fine

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Osso Bucco with Savory Gravy


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Medium or large stock pot, immersion blender or food mill, chef’s knife. Ingredients: 12 oz. lamb shank cut to a steak with bone left in or two 6 oz. shanks 2 oz. sweet onion (about ½ a large onion) 3 or 4 cloves […]

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Dandelion Salad with Goat Cheese and Tomato Dressing


Equipment/ utensils required: Blender or food processor, chef’s knife, medium or large sauté pan, large sauce pot, medium mixing bowl, sealed container, measuring spoons, liquid measuring cup, dry measure cup. Dressing 1/4 cup crumbled goat cheese 2 tbsp. white-wine vinegar 2 tsp. maple syrup 1/4 cup extra-virgin olive oil 2 plum tomatoes, seeded and chopped […]

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