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…

Shrimp, Chicken and Potato Stew Italian Style


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This may be viewed as Cajun gumbo crossed with an Italian seafood stew. The result is savory and very satisfying especially during the cooler evenings of the year when a hearty hot dish is appreciated. Enjoy! From time to time we publish recipes that on the…

Chipotle Crab Cakes, Garden Veggies, Greens and Cheese


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Snow crab is plentiful in the grocery store at present and as such is relatively inexpensive. It also provide the wonderfully light meat that makes for an exceptional crab cake. The following meal is terrific for those warm summer nights when you want the contrast of…

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!

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…

One Chicken – Three Meals


Recipe and article courtesy of Chef Bren Ankrum – Culinary Editor All of us find balancing quality of food, cost, and availability to be challenging. Add to that time constraints, social and family demands, home duties, etc. and we can probably agree that preparing a quality meal two or three times per day can be,…

Shrimp and Goat Cheese Grits with Roasted Mushrooms


Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor and Chef Bren Ankrum – Culinary Editor This is a twist on a mushroom and grits dish that we found originally in The Occasional Vegetarian. We had tried the recipe and thought that with a few tweaks it could be an excellent shrimp and grits dish…

Savory Smoked Turkey Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of posts ago I presented a recipe for slow smoked whole turkey. Considering the size of the bird and that only two of us would be partaking for the initial meal a good deal of turkey would be left for future consumption. A really…

Low and Slow Smoked Whole Turkey


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The holidays were very busy and had little time to post, however that does not mean we were not cooking.  Donna was on call for twelve days in a row through December 27th, our twelve days of Christmas, so we stayed close to the house and…

Spicy Ginger Sauce Stir Fried Shrimp with Two Rice Pilaf


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The complex flavors of this recipe bring a decidedly spicy, sweet and sour sauce into harmony with crunchy vegetables and succulent shrimp. Other than the rice the prep and cooking time is no more than 30 minutes and, as a one pan cooking technique, reduces clean…

Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion


https://nutritionhealthnet.wordpress.com/wp-admin/post.php?post=3038&action=edit Recipe courtesy of Chef Bren Ankrum – Culinary Editor Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver.  Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken…

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…

Buttermilk Fried Okra


Recipe Courtesy of Chef Bren Ankrum – Culinary Editor This is a little twist on Southern style fried okra. Rather than cutting the okra into little chunks and dredging in corn meal I prefer to split the pod lengthways, soak in buttermilk, dredge in a little seasoned flour prior to frying. These cook up very…

Spicy Jerk Shrimp on the Grill


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Typically I like to do this fruity, spicy, and hot version of grilled shrimp as an appetizer or as a portion of the entree. The last time we served the jerk shrimp, I used the appetizer size paired with half a Dungeness crab smoked in banana…

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…

Roasted Red Pepper, Sundried Tomato, Chipotle Bisque


Recipe courtesy of Chef Bren Ankrum – Culinary Editor I usually have on hand in the pantry dried chiles, roasted peppers and sundried tomato paste among other storable goodies. I like to have ingredients stored that I can throw together quickly for lunch or a quick appetizer round for friends and family that drop in…

Sautéed Portabella Mushroom with Asparagus and Pesto Pasta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Each day I try to plan to pass through the produce area in one of our local markets, on my way home, to see what is fresh or on sale that I can use for the evening meal. Shopping daily also allows me to get in…

Shrimp with Chile Paste Basil Pesto over Linguine


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a one bowl meal that easily can come together in 20 minutes or less. If you’re a Chile Head you’ll appreciate the chile sauce together with the fresh basil and garlic. It’ll bring a little perspiration and release a few of the desirable endorphins…

Sockeye Salmon with Winter Greens and Mozzarella Salad


Recipe courtesy of Chef Bren Ankrum – Culinary Editor The best thing about growing vegetables and other edibles in containers around our house is being able to eat them. This time of year the early greens are coming in as the temperatures have dropped into the sixties at night. The tomatoes, greens, beets, and more…

Gumbo


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There are many versions of gumbo, most combining shrimp, sausage, and vegetables with rice. This is a little different spin, using seasonal vegetables without rice, substituting mushrooms instead to enhance the richness of this brown sauce gumbo. Throw in a tasty salad a glass of wine…

Sautéed Shrimp, Khorasan Wheat (Kamut) and Peppers


Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor One of the many ways to use Kamut wheat. Equipment: Sauté pan, medium sauce pot with lid, chef’s knife, cutting board, measuring utensils. Ingredients: 1 cup dried Khorasan Wheat (Kamut) 4 cups water or unsalted vegetable stock ½ lb fresh asparagus spears, stalk end trimmed (save for…

Rustic Chicken Stew and Biscuits


Recipe courtesy of Chef Bren Ankrum – Culinary Editor A couple of recipes ago I roasted a whole chicken on the grill stuffed with celery, sage and rosemary. That roasting and the subsequent saving of the breasts, the stuffing and the pan drippings form the basis and are essential for the deep savory flavor of…

Roasted Whole Chicken, Sweet Corn and Asparagus


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Down home and hearty, easy to put together and super easy when it all can be cooked together on the grill. This is, in many ways a go to, comfort food classic. Mashed potatoes would be appropriate but I decided asparagus would be a better choice…

Quicker Cioppino – Shrimp, Clams and Mussels


Recipe courtesy of Chef Bren Ankrum – Culinary Editor If you enjoy shellfish this is a classic. It is a quicker version of my favorite Italian seafood stew which may depending on what you start with may take a couple of hours to develop the stew prior to adding the shellfish if you use a…

Two Bean Quick Vegetarian Chili


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a fairly quick fix for lunch or dinner and very hearty, especially if you add a couple of pieces of gunslinger or regular corn bread. You can use already soaked & cooked red beans and black, or if you don’t have stored a mother…

ItalianTomato and Fresh Basil Soup


Recipe courtesy of Chef Bren Ankrum – Culinary Editor There is lots of basil available in the yard this time of year in containers and random plants throughout the yard from seeds that have blown around. You can never have too much basil and a quick lunch that is really tasty and easy to make…

Mussels in a White Wine, Olive Oil, Garlic, and Basil Sauce


Recipe courtesy of Chef Bren Ankrum – Culinary Editor This is a super easy recipe and delicious complete meal in one bowl to throw together assuming you are sure to clean the mussels well. The easiest way to be sure the mussels are free of grit is to purchase them ahead of time, (be sure…

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…

Italian Style Vegetable Ragu over Quinoa Pasta


Recipe courtesy of Chef Bren Ankrum – Culinary Editor Pasta’s in Italy are as diverse as you can imagine from region to region and range from very simple pasta’s with the pasta, oil, and cheese to more complex vegetable combinations called ragu. The following is a combination of ingredients high in nutritional value, and combined…