Ingredients
Olive oil
Garlic
White Onions
Gluten Free Pasta
Pancetta
Peas
2 cups chicken broth
Generous amount of lemon juice and the zest of 2 lemons
Mint
Parmesan
Directions
1. In a pan saute garlic, olive oil and white onions
2. After add chicken broth, peas, and uncooked pasta to the pot. Cook for about 15 min stirring occasionally. Broth should be nearly gone and pasta will be cooked.
3.While the pasta is cooking in separate pan cook the pancetta
4. When pasta is about to be done add lemon juice and lemon zest to the pot and mix.
5. Then add the pancetta and Parmesan to the pot and incorporate.
6.Garish with more Parmesan and fresh mint.
Ingredients
Chicken of choice usually do thighs or breast
-Marinate- (typically will do this in the morning if making for dinner)
Generous amount lemon juice
Zest from a whole lemon + the lemon
Olive oil
Fresh and/or dried thyme, oregano, rosemary
Herbs de Provence
Salt + pepper
Chopped Red onions
Minced garlic
Lemon
Optional: greek dressing
Directions
-Baked-
1.Marinate Chicken
2.Preheat oven to 400-425 degree
3.Line a pan and place chicken (I also like to add the lemon slices onto the pan while the chicken cooks)
4.Cook for about 20 min then increase oven to 425 degree. Cook until golden and crips (optional finish chicken on the grill)
-Pan Seared-
1.Marinate Chicken
2.Spray a pan and place chicken (I also like to add the lemon slices to the pan while the chicken cooks). Flip often to ensure the chicken does not burn.
3.When the chicken is golden + right before you are going to take it off the pan add the extra juice from the marinate and cook for 2-5 min. Flip constantly during this step.
Ingredients
2/3 tablespoons butter
Olive Oil
1 chopped yellow onion
5 cups bone broth
2 cups risotto (arborio)
Frozen Peas
1 tablespoon garlic
1 zest of a lemon
2 tablespoons lemon juice
Abt 1-1/2 cup Parmesan
Directions
1. Start to caramelize onions with butter + olive oil + salt & pepper + zest of 1 lemon
2. Once butter is melted and onions start to soften add risotto then stir for 1-2 min
3. Then add broth in no more than 1/4 cup increments. Not adding more until broth is evaporated.
4. Right before you are finished with broth add peas & lemon juice. Then mix rest of broth in.
5. Once everything is incorporated mix in the parmesan
Serve with more Parmesan
Ingredients Salmon Honey Seeded Dijon Cayenne Salt Garlic or garlic powder Olive Oil
Directions 1.In a bowl mix together honey, seeded Dijon, cayenne, chili powered, salt + pepper + olive oil & coat salmon 2.Preheat oven to 425 or air fryer to 400 3. Bake or Airfy for 15-20 min
Ingredients
Lemon Juice (5/6 lemons)
Zest of 1 lemon
Olive Oil
1/2 cup butter
Salt + Pepper
Grated Parmesan
Italian seasoning
Dried or Fresh Parsley
Gluten Free Pasta
Directions
1.Cook pasta
2.When pasta is cooking in a pan simmer together lemon juice, zest of 1 lemon, 1/2 cup of butter, salt + pepper, drizzle of olive oil, grated parm, and a sprinkle of Italian seasoning
3.Continue to mix and simmer the sauce while pasta is cooking
4.Once pasta is done add 1-2 spoonful's of pasta water to sauce w/ cooked noodles
5.Garnish with sliced lemons, parsley, drizzle of olive oil, and parm
-Marinade- Generous amount lemon juice Zest from a whole lemon + the lemon Olive oil Fresh and/or dried thyme, oregano, rosemary Herbes de Provence Salt + pepper Chopped Red onions Minced garlic Lemon
Directions
1. Slice fingerling potatoes in half
2.Marinate Chicken with potatoes (typically will do this in the morning if making for dinner)
3. Preheat oven to 400 degree.
4. Line a pan and place chicken
5. Cook for about 20 min then increase oven to 425 degree. Cook until golden and crips (optional finish chicken on the grill)
Ingredients
Sliced sirloin or skirt steak
OJ
Lime & Lemon Juice
Apple Cider Vinegar
Garlic
Cumin
Cayenne Pepper
Chili Powder
Chopped Cilantro
Frontera Steak Skillet Sauce (Chipotle & garlic)
Suggestions for toppings/serving:
Tortilla
Cotija cheese or
Yellow onions
Guacamole
Salsas: pineapple salsa, regular salsa, salsa verde
Directions
1. Slice steak thin & put into a container
2. To marinate put: OJ, Lime & Lemon Juice, Apple Cider Vinegar, Minced Garlic, Chopped Cilantro, Cumin, Cayenne Pepper, Chili Powder, & the Frontera Steak Skillet Sauce (Chipotle & garlic). Mix together and store in fridge for at least 2 hours.
3. Spray a pan and start to cook meat on medium heat. Cook for about 10/15 min. There is going to be a lot of juice in the pan so pour a little NOT all out once this starts to happen.
4. Remove meat from the pan and place the juice of the pan on simmer to allow to start thicken.
5. In a separate pan or grill pan preferably if you have cook the meat so it begins to have a little char.
6. The juice in the pan should be thicker, so once the meat is cooked to how you liked place meet back into the pan with sauce to coat. Repeat this process till all the meat is cooked
7. Dump access on top of meat in the pan you serve & squeeze a little lime to finish.
Ingredients 2 C Olive oil 1 1/2 tablespoons Garlic 1 1/2 tablespoons Dried Parsley 1 1/2 tablespoons Dried Oregano 1 1/12 tablespoons Dried basil Red pepper flakes Salt and pepper Italian sausage (mix of spicy & regular) Tomato sauce GF pasta Parm
Directions 1. In a pot sauté for about 5-10 min olive oil, minced garlic, dried parsley + oregano + basil, red pepper flakes, salt & pepper. Watch carefully so doesn’t burn 2. De-case Italian sausage and crumble into small pieces 3. Add tomato sauce and Italian sausage to pot. Put on low heat and cover for 3 hours. Stirring every 45-1hr 4. Once sauce is about to be done boil pasta. Drain pasta and add sauce to mix together. Top with parm
