OrganicPositivity
 Welcome to my Recipe Page.  Below, you'll find an assortment of recipes that I've enjoyed making. Some have been passed along to me and others are my own creation; the result of my life long passion for cooking and my obsession with blending flavors. In most cases they are based on my carefully designed pesonal diet plan. I'd love to hear your comments on any of these you might choose to try.
Disclaimer:  All measurements are approximate. I have a very nice set of measuring spoons and some nice measuring cups but I just don't use them very often. *Some Recipes have been modified

Recipe #1: Baked Chicken Medallions
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​Baked Chicken Medallions
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​PREP TIME:  35 minutes   BAKE TIME: 45 -50  minutes
These Chicken Medallions make a nice dinner for a cold winter evening. I served them along side Oven Roasted Cabbage
​Ingredients:
  • 2 Large  Boneless Chicken Breasts. I used Free  Range Chicken From Earth Fare.
  • 2-3 Large  Garlic Cloves, Minced
  • 1 Medium Yellow Onion, Diced
  • 1/2 tsp Celtic Sea Salt
  • Freshly Ground Black Pepper to Taste
  • 1/2 tsp Grass Fed Butter. (I used Kerry Gold)
  • 2 Scallions, Coarsely Chopped 
  • Handful of Leaves from Celery Heart, Finely Chopped
  • 3 Medium Tomatoes, Sliced
  • 1/4 cup  Tomato  Juice
  • 1 tbsp Tomato Paste 
  • 1/2 tsp Dried Oregano
  • 2 -3 tbsp Shredded Parmesan Cheese
Directions:
  1. Preheat the oven to 400 degrees.
  2. Heat butter, yellow onion, and garlic in a medium skillet (covered to keep moisture in).
  3. Remove cover and quickly brown both sides of chicken breasts over med-high  heat.
  4. Once the chicken  breasts are nice and golden brown, remove them from the skillet and cut cross-wise to medallion shaped slices. Return the sliced medallions to the pan, and quickly brown both sides,. Do not overcook.  The idea is to sear in  moisture and the natural flavors. -They do not need to be cooked all of the way through. 
  5. Add remaining ingredients to a saucepan and heat over medium heat until the tomatoes are soft. 
  6. Place  the tomato mixture in a 9 x 12 Pyrex baking dish, then add the chicken
  7. Sprinkle with the Parmesan cheese and bake at 400 degrees for 40 minutes.
  8. Remove from oven, cover with foil and let rest for 5-10 minutes
  9. Drizzle with  chili oil if desired. ​

Recipe #2: Spicy Beef Toastadas

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​​TOTAL TIME:   3 hours and 5 minutes
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​Ingredients:
  • 1 cup organic beef broth
  • 2 cloves garlic- minced
  • 1/2 tsp Celtic Sea Salt
  • 2 tbsps tomato paste
  • 1-1/2 lb lean steak (I prefer NY Strip Steak)
  • 1 red pepper, seeded and diced
  • 3 fresh tomatoes - diced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 tsp dried oregano
  • 6 fresh medium size flour tortillas 
Directions:
  1. Heat Onions, Garlic,  1/2 Cup Beef Broth,  and salt to a boil in a saucepan over medim high heat 
  2. ​When onions become clear, add steak and one diced tomato to the mixture. 
  3. Continue cooking until the steak as browned on all sides
  4. Add Red Pepper , Cumin, Chili Powder, and Oregano
  5. Continue cooking for 10 minutes
  6. Add Remaining Beef Broth, Basil, and sprinkle with Red Pepper Flakes.
  7. Cover, Reduce heat and simmer for 2 hours
  8. In a dry stainless steel skillet, brown the tortillas over medium high heat
  9. Serve steak mixture over tortillas and garnish with diced tomatoes, lettuce, and spicy guacamole. 

Recipe #3: Salmon Florentine 

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​Salmon Florentine 
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​PREP TIME:  5 minutes   Cook TIME: 35-40  minutes
This recipe uses coconut milk and feta cheese.
​Ingredients:
  • (2)  4 oz Wild Caught Salmon Fillets
  • 1/4  tsp Grass Fed Butter (I used Kerry Gold)
  • 3 Cloves Garlic, Minced
  • 3 tbsp Filtered Water
  • 1 Medium Yellow Onion - Sliced
  • Freshly Ground Black Pepper to Taste
  • 6-7 Cups (tightly packed) Organic Spinach 
  • 1/4 Cup full fat Organic Coconut Milk
  • 3 Tbsp Feta Cheese
Directions:
  1. In a small skillet, Heat butter, yellow onion, and garlic in over medium heat (covered to keep moisture in).
  2. Remove cover and cook Salmon until flaky (3-4 minutes per side) ​ Note Let the moisture evaporate just enough to lightly brown both sides of each Filet. and, if it gets too dry,  add  1 tbsp of water. 
  3. Remove the  Salmon, onions and garlic and set aside.
  4. Add 2 tbsp of water to the skillet along with the Coconut Milk and Feta Cheese and cook/stir until creamy( Medium/Low Heat)
  5. Add  spinach and cover, stirring  occasionally until spinach is cooked (don't overcook)
  6. Return Salmon to skillet and bury it in the Spinach mixture
  7. Remove from heat, sprinkle with red pepper flakes (optional), cover, and let it rest for 5-10 minutes before serving.

Recipe #4: Parmesan Crusted Chicken

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   Parmesan Crusted Chicken
PREP TIME:  10 minutes   Cook TIME: 40-50  minutes
​Ingredients:
  • 2 Large Boneless Chicken Breasts
  • 5 tbsp Organic Avocado Oil
  • 2 Cloves Garlic, Minced
  • 2 tsp  Italian Seasoning
  • 4 tbsp Parmesan Cheese
  • 2 tbsp Panko Crumbs​
Directions:
  1. Preheat Oven to 425 Degrees
  2. In a shallow bowl mix Oil, Garlic, and Italian Seasoning together
  3. Place Chicken in the bowl, turning over several times ensuring that it is thoroughly coated with the mixture.  Set aside. 
  4. In a second shallow bowl, mix Panko Crumbs and Parmesan Cheese together.  
  5. Dredge the chicken through the Panko/Cheese mixture until  both pieces are evenly covered. 
  6. Place coated Chicken in a 9"x9" glass  baking dish. 
  7. Pour any leftover oil into the dish around but not on the chicken,
  8. Bake at 425 degrees for 40-50 minutes or until juices run clear. ​

Recipe #5 Homemade Nut Butter Spread 

Shown on whole grain sourdough toast
TOTAL TIME:  18 Minutes
​Ingredients:
  • 1/2 cup each of Walnuts, Pecans, and Raw Almonds
  • 5 tbsp Apple Cider Vinegar with Mother
  • 2 tbsp MCT Oil
  • 1 tbsp  Raw Unfiltered Honey
  • 6 Dried Medjool Dates (pitted)
  • 2 tbsp Organic Cinnamon 
  • 2 cups Organic Unfiltered Pineapple Juice
Directions:
  1. Put all ingredients into a powerful blender or 900w Nutribullet  (note: blending the nuts can be a challenge for blenders and can burn up the motor- monitor carefully and add more Pineapple Juice if needed to thin the mixture.
  2. Store in refrigerator up to 2 weeks

Recipe #6 Shredded Chicken Bake

Shredded Chicken Bake (formerly known as "Al")
No oil is used in this recipe
PREP TIME:  10 minutes   Cook TIME: 30-40  minutes
​Ingredients:
  • 2 Large Boneless Chicken Breasts
  • 1 Large Yellow Onion Diced
  • 1 Large Red Pepper
  • 2 Cloves Garlic, Minced
  • Juice from 1 small fresh lemon
  • 1/cup water
  •  1/2 cup shredded Parmesan Cheese
  • 1 Large Tomato coarsely diced​
  • 1/2 cup chicken broth
  • 1 slightly rounded tsp of Celtic Sea Salt
Directions:
  1. Preheat Oven to 375 degrees
  2. Put Chicken breasts in a small skillet with the onion, lemon juice and water.
  3. Cook over medium heat until chicken is fully cooked and the onions are caramelized. 
  4. Remove chicken from pan and place  on a cutting board. 
  5. Shred chicken
  6. Place Chicken in a 9" x 12" glass baking dish. 
  7. Add Tomato, Pepper, Garlic, Chicken Broth and Salt. Mix thoroughly.
  8. Place in the oven and bake for 15 minutes
  9. Stir in the Parmesean Cheese and continue baking for another 15 minutes or until cheese is fully melted and is no longer visible.
  10. Remove from the oven, cover with foil, and let rest for 10 minutes before serving

Recipe # 7 Vegan Cinnamon Raisin Biscuits

Vegan Cinnamon Raisin Biscuits
No oil or yeast used in this recipe

PREP TIME:  10 minutes   Cook TIME: 20  minutes
​Ingredients:
  • 3 Cups Unbleached Whole Grain Flour
  • 1 tbsp Baking Powder
  • 6 tbsp Unsweetened Organic Applesauce (at room temperature) 
  • 1-1/8 Cup Organic Cold Coconut Milk
  • 1 tbsp Cinnamon
  • 1/2 Cup Organic Raisins 
Directions:
  1. Preheat Oven to 425 degrees
  2. Mix  Flour, Baking Powder, and Cinnamon together
  3. Work Applesauce into the mixture using a fork or your fingers
  4. Slowly mix in the coconut milk
  5. Knead dough into bread consistency, adding in the raisins. 
  6. Place dough on a floured surface
  7. Roll out to a 3/4" rectangle, then fold in half and re-roll until the it reaches 3/4" thickness again
  8. Cut the dough using a cookie cutter in to 3" circles
  9. Place in the oven and bake for 20 minutes
  10. Serve warm
  11. Stores up to one week at room temperature if well wrapped.

Recipe #8 Chicken and Mushroom Sauté (Shown served over Rice Vermicelli)

No Oil or Salt added. 
​PREP TIME:  10 minutes   Cook Time: 30-40  minutes
​Ingredients:
  • 2 Large Boneless Chicken Breasts
  • 1 Large Yellow Onion Diced
  • 2 Cloves Garlic, Minced
  • 9 - 10 Mushrooms- - quartered
  • 1 Medium Size Fresh Tomato- Diced
  • 1/2 cup Organic Chicken Broth
  • 1 tbsp low sodium soy sauce
Directions:
  1. Put Chicken breasts in a small skillet with the onion, garlic and  1/4 Chicken Broth.
  2. Cook over medium-high heat, turning chicken frequently until the water is reduced and the outside layer of the chicken is nicely browned.
  3. Remove chicken from pan and place  on a cutting board.  
  4. Add mushrooms and tomato to skillet
  5. Cut the Chicken Breasts into 3/4" Cubes
  6. Return chicken to skillet and add soy sauce
  7. Add the remaining Chicken Broth to the pan and continue to cook, constantly stirring mushrooms and  chicken until chicken is completely cooked and the broth and soy sauce are completely reduced. ​
  8. Remove from heat and serve over rice, pasta or rice vermicelli while hot. 

Recipe #9 Hearty Beef Stew

Made in one pot - with Grass fed Beef, Organic Veggies, and red wine.
PREP TIME:  15 minutes   Cook Time: 2 hours and 15  minutes
​Ingredients:
  • 1/4 cup flour (I used King Arthur's 100% whole wheat, organic flour)
  • 1/2 - 1 lb very lean grass fed and grass finished Sirloin Steak
  • 3 tsp Organic Avocado Oil
  • 1 Large Yellow Onion Diced
  • 2 Cloves Garlic, Minced
  • 1/4 tsp finely ground black pepper .
  • 2 tsp Celtic Sea Salt
  • 1/2 tsp Oregano
  •  1/2 cup Dry Red Wine
  • 5 Medium Carrots, chopped
  • 3 to 4 cups chicken or beef bone broth (I used a blend of each)
  • 3-4 medium yellow potatoes, coarsely diced
Directions:
  1. Place the flour and beef in to a large bowl and work until beef is completely covered.
  2. Coat the bottom of your stew pot with Avocado Oil- pouring off any excess
  3. Heat over medium-high heat until the oil is hot
  4. Brown the beef thoroughly on both sides. 
  5. Remove the beef from the pot and place on a cutting board. 
  6. Pour the wine into the pot and using a wooden spoon or spatula, scrape the bottom of the pot to release the browned coating left there from the meat.
  7. Add the Salt, Pepper, Oregano, Garlic, Onions, and 3 cups of the broth to the pot.
  8. Cut the beef into bite size pieces and return to the pot.
  9. Cover and simmer for 1 hour and 30 minutes. 
  10. Increase heat to medium, add Carrots and cook for 10 minutes.
  11. Add the potatoes, cover and continue cooking for 1/2 hour or until potatoes are soft. 

Recipe #10 Shredded Chicken Chili Cheese Bake

Comfort Food for a Sunday Evening- No Oil or Salt used in this recipe.
PREP TIME:  10 minutes   Cook Time: 1 hour and 50  minutes
​Ingredients:
  • 1 Large Yellow Onion Diced
  • 3 Cloves Garlic, Minced
  • 1/2 tsp  Hot Chili Powder
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Tomato Paste
  • 1-1/2 Cups Diced Tomatoes 
  •  16 oz  Bush's Chili Beans ( I use 1/2 can, freezing 1/2 for future use)
  • 2 Large Boneless Free Range Chicken Breasts
  • 1-1/2 Cups Water
  • 1/3 Cup  Shredded Parmesean
Directions:
  1. Combine  Onions, Garlic, and 1/2 cup water in a large saucepan over medium-high heat 
  2. When water begins to lightly boil, place the chicken breasts in the pan.
  3. Turn Chicken frequently, and as you do, carefully sprinkle Paprika and Chili Powder over both sides of  Chicken.
  4. Continue to cook over medium-high heat until onions begin to caramelize and the chicken becomes nicely browned on both sides 
  5. Remove the Chicken from the pan and place on a cutting board. 
  6. Add remaining Water and Tomato Paste to the pan and continue cooking, Note; Add more water as needed to prevent the pan from running dry.
  7. Using the 2 Fork Method- Shred the Chicken and return it to the pan.
  8. Add Tomatoes and 1/2 can beans - continue to cook until water cooks down (8-10 minutes)
  9. Set oven to Broil and Preheat
  10. Move cooked mixture to a 9x9 Baking Dish and thoughly blanket with Parmesan Cheese.
  11. Place on top rack in Oven and Broil until the Cheese is nicely browned.
  12. Remove from Oven and let rest for 5 minutes before serving 

Recipe #11 Turkish Chicken with Vegetables (Köylü Kebab)

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Traditional Turkish Comfort Food.
​Ingredients:
  • 1 Medium Yellow Onion- Diced
  • 4 Cloves Garlic, Minced
  • 1 tbsp Avocado Oil
  • 1/8 tsp  Garam Masala
  • 1/4 tsp Dried Basil
  • 3 tbsp Marinara Sauce
  • 3 Smallish Tomatoes- cut into wedges 
  • Celtic Sea Salt and Ground Peppercorns (to taste)
  • 2- Medium, Boneless Free Range Chicken Breasts, cut into bite-size pieces
  • 1/2 Cup Water
  • 1/4 Cup White Wine
  • 6-8 Baby Yellow Potatoes- cut in half
  • 1 Red Pepper + 1 Green Pepper
  • 1-Medium Bunch Scallions 
Directions:
  1. Combine  Onions, Garlic, and 1/2 cup water in a large pan over medium-high heat 
  2. Lightly Sprinkle Garam Masala over Chicken Breasts
  3. Place the chicken breasts in the pan.
  4. Stir frequently, adding Salt, Pepper and Basil.
  5. Continue to cook over medium-high heat until onions begin to caramelize and the chicken becomes nicely browned on both sides Add White Wine,Marinara Sauce, Scallions, Potatoes Red and Green Peppers. 
  6. Continue to cook until Chicken is thoroughly cooked and the Potatoes are tender
  7. Add Tomatoes and -continue to cook until Tomatoes are soft (8-10 minutes)
  8. Remove from heat and allow mixture to rest for 5 minutes before serving 

Recipe #12 Bourbon Steak with Mushrooms

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Grass Fed Beef with all Organic Ingredients
​Ingredients:
  • 1 Large Yellow Onion Diced
  • 1 tbsp Avocado Oil
  • 2 medium sized Rib Eye Steaks 
  • 2 Cloves Garlic, Crushed, not Minced
  • 1 tbsp  Hotel Tango Reserve Bourbon
  • 2 tsp Organic Soy Sauce
  • 1 cup chicken broth 
  •  2 cups sliced organic white mushrooms- sliced​
Directions:
  1. Combine  Onions, Garlic, and Oil  in a large saucepan over medium-high heat 
  2. When pan begins to  lightly smoke. add steak
  3. Continue Cooking until Onions are clear and Steak is nicely seared on both sides.
  4. Add Mushrooms, Soy Sauce, Bourbon and 1/4 cup chicken Broth
  5. Reduce heat to Simmer and continue Cooking until Mushrooms are thoroughly cooked and liquid is reduced to a minimum
  6. Add remaining  Broth only if the mixture begins to dry out.
  7. Remove from  heat and let rest for 5 minutes before serving 
Recipe #13 Parmesan - Parsley Oven Roasted Potatoes
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  Simple, tasty, and healthy  alternative to French Fries or Chips. 
PREP TIME:  10 minutes   Cook Time: 30-40 Minutes
​Ingredients:
  • (10-11) New Potatoes - I prefer yellow potatoes
  • 3 cups Chicken Broth
  • 1 Clove Garlic- Minced
  • 1 Medium Yellow Onion -  Diced
  • Celtic Sea Salt - Coarsely Ground
  • 3-4 Tbsp Finely Shredded Parmesan Cheese
  • 2 Tsp  Parsley  Flakes
:Directions:
  1. Rinse Potatoes well and put them into a medium sized saucepan and cover with Chicken Broth
  2. Add in the Onions and Garlic along with (1) slightly rounded tsp of Salt
  3. Bring to a boil over medium-high heat 
  4. Continue cooking until the potatoes can be pierced to the center with a  fork. Don't overcook. You don't want the potatoes to become mushy.
  5. Remove the potatoes from the broth with a slotted spoon and set aside to cool.
  6. Coat the bottom of a 9" x 9" Pyrex Baking  Dish with Avocado Oil
  7. Preheat Oven to  Broil (500 degrees) 
  8. Using a very sharp knife, cut each potato in half lengthwise  and arrange in the baking dish
  9. Sprinkle each with Parsley Flakes and Salt to taste
  10. Cover each Potato with Parmesan Cheese and Place dish on middle rack in oven
  11. Bake until the cheese is melted and the surface is nicely browned
  12. Serve as soon as the potatoes can be safely eaten without burning your mouth. 
Recipe #14 Slow Cooked Texas Style Beef with Potatoes
PREP TIME:  10 minutes   Cook Time: 65 Minutes
​Ingredients:
  • 1  1/2 Pound Lean Chuck Roast
  • 2 Cups Beef Broth
  • 1 Clove Garlic- Minced
  • 1 Medium Yellow Onion -  Diced
  • 1/2 tsp Celtic Sea Salt
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Hot Mexican Chili Powder
  • 1 tsp Dried Oregano
  • 1/2  tsp Smoked Paprika
  • 1- Medium Red Pepper
  • 2 - Medium Tomatoes
  • 1 -  Small Can Tomato Paste
Directions:
  • Place Onions, Broth Beef, Garlic, and Salt in to a  Large Saucepan.
  • Bring to a boil over medium-high heat 
  • Add Chuck Roast to Pan
  • Continue cooking until Beef is nicely browned on both sides (about 15 minutes)
  • Once Beef is browned, remove from pan and place on a cutting board.
  • Cutting with the gain, slice beef in to 1/4" thin slices, then using 2 forks, shred in to small pieces. 
  • Return to Pan and add Red Pepper, Tomato Paste, Cumin, Chili Powder, Oregano, and Smoked Paprika
  • Cover and allow mixture to simmer for 30 minutes.-stirring occasionally.
  • Add Tomato Slices, cover and continue then simmer for 10 additional minutes
  • Note: add water if needed to make sure that it doesn't cook dry. 
  • Can be served over mashed or boiled potatoes
​Recipe #15 Pho
PREP TIME:  10 minutes   Cook Time: 35 Minutes
​Ingredients:
  • 1  Large Bone-in Chicken Breast
  • 4 Cups  Chicken Bone Broth
  • 1 tbsp Avocado Oil 
  • 1 Clove Garlic- Minced
  • 1 Large Yellow Onion -  Diced
  • 1/2 tsp Celtic Sea Salt
  • 1/2 tsp Freshly Grated Ginger
  • 1/2 tsp Finely Chopped Fresh Parsley
  • 6-8 Cherry Tomatoes - sliced.
  • 3 Stalks Fresh Scallions
  • 1 Cup Prepared Vietnamese Rice Vermicelli 
Directions:
  • Place Avocado Oil, Onions, Garlic, and salt in to a  Wok or Large Saucepan.
  • Saute  lightly over medium-high heat 
  • Add Chicken Breast to the Pan
  • Continue cooking (turning often) until Chicken is nicely browned on both sides (about 15 minutes)
  • Once Chicken is browned, remove from pan and place on a cutting board.
  • Remove the bone, then cut in to small pieces. 
  • Return to Pan and add the Soy Sauce, Ginger,, and Chicken Broth.
  • Cover and allow mixture to simmer for 20 minutes.-stirring occasionally.
  • Add the Vermicelli, Tomatoes, Parsley, and Scallions, serve immediately
​Recipe #16 Beef and Potato Bake
PREP TIME:  20 minutes   Cook Time: 1 Hour and 25 Minutes
 ​Ingredients:
  • 3 -4  medium size Yukon Gold Potatoes. peeled and sliced to 1/8th inch slices. 
  • 1 -large Yellow Onion,  quartered and sliced
  • 1 medium Red Pepper, seeded and diced
  • 2 cups Organic Beef Broth
  • 1 large Garlic Clove, minced
  • 1 lb. Lean Beef  cut in 4-5 pieces
  • 1/2 tsp Chili Powder 
  • 1/2 tsp Ground Cumin 
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Celtic Sea Salt
  • Pinch of red pepper flakes
  • Ground Black Pepper
Directions:
  • Rub beef with a mixture of chili powder, cumin, salt and paprika 
  • Peel, slice, and wash potatoes -  place them in the bottom of a shallow dish, cover them  with 1-cup beef broth, cover and put in refrigerator.
  • Place onion, slices, diced red pepper, garlic, tomato paste, and 1-cup beef broth in a saucepan, heat over medium-high heat until it just begins to boil.​
  • Add red pepper flakes
  • Add beef, continue to cook until beef is browned on all sides, then reduce heat, cover, and simmer for 30 minutes.
  • Remove beef from pan and add the potatoes (including broth) in to the pan, cover pan and return  to a boil.
  • Preheat the oven to 400 degrees
  •  Slice the beef in to thin strips and shred it using the 2 fork method.
  • Remove half of the potatoes and return the beef to the saucepan and continue to simmer for 5 minutes.
  • Dish all of the saucepan ingredients in to  a dry 9" x 9" glass baking dish.  (Note: I left about 1/2 cup of the liquid in the pan)
  • Arrange the removed potato slices over the mixture, sprinkle with black pepper and bake for 1/2 hour. 
  • Remove from oven,  cover and allow to rest for 5 minutes before serving.
​Recipe #17 Frittata O'Dwyer (non-dairy)
PREP TIME:  10 minutes   Cook Time: 25 Minutes
​Ingredients:
  • 1 tsp Organic Avocado  Oil
  • 1/2 Cup Water
  • 6 - 7  Small size Yukon Gold Potatoes. washed and sliced to 1/8th inch slices. 
  • 1 -Medium Yellow Onion, diced
  • 1/2 Medium  size Red Pepper, seeded and diced
  • 6 Medium Free Range Chicken Eggs, Beaten
  • 1/2 tsp Celtic Sea Salt
  • Pinch of red pepper flakes
  • Ground Black Pepper
Directions:
  • ​Wash and Slice Potatoes, , Dice Onion and Red Pepper.
  • Beat Eggs in a small mixing bowl,  cover, and set aside
  • Heat Oil in Skillet over Medium-High Heat
  • Place onion, and Potato Slices in hot skillet, stirring frequently, and cook until potatoes are nicely browned on both sides
  • Add Diced Red Pepper, Salt, and 1/4 Cup Water
  • Preheat Oven to "Broil"
  • Reduce heat to simmer and continue to cook until mixture begins to dry out
  • Add the remaining 1/4 Cup Water and again simmer until mixture begins to dry out.
  • Spread the potatoes out evenly in the bottom of the pan and pour eggs evenly over the potatoes
  • Cook for 2-3 minutes until the bottom layer becomes firm.
  • Place skillet with mixture on the middle rack of the oven and broil until the top layer is no longer liquid.
  • Using  a plate, flip your Frittata and then return to the pan
  • Sprinkle with black pepper to taste and cook an additional 1-2 minutes to ensure egg are completely cooked. 
  • Serve immediately
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Credit: Lucille Hill (my Grandma)
Recipe #18 Grandma's Tuna Salad
​Ingredients:
  • 2 - 12 oz. cans StarKist Chunk Light Tuna in Water (drained)
  • 1 rounded tbsp  Kraft Miracle Whip Dressing
  • 1 rounded tbsp Hellmann's Real Mayonnaise  
  • 1 -medium stalk Celery - diced
  • 2-3 large Hard Boiled Eggs -diced 
  • 2 tbsp Sweet Pickle Relish 
Directions:
  • Mix all ingredients together in a medium size mixing bowl  (add more mayonaise if needed to acheive desired consistency)
  • Cover and Refrigerate for 1/2 hour before serving.
Recipe #19 Chicken Biryani चिकन बिरयानी
​Ingredients:
  • 1 tbsp Avocado Oil 
  • 3  chicken breasts boneless and skinless
  • 1 yellow onion - diced
  • 3 cloves garlic garlic - minced
  • 1/2 tsp Chinese ginger
  • 2 medium tomatoes - pureed 
  • 1/2 cup water
  • 1/4 green bell pepper sliced
  • 3 Pinches Celtic Sea Salt
  • 1/4 tsp cayenne pepper - if desired
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garam masala
  • 1/2 tsp coriander
  • 4 cups vegetable broth,
  • 2 cups Basmati rice rinsed and drained

Directions:
  1. Add Avocado oil in a large dutch oven over medium-high heat.
  2. Add the chicken and cook until browned on both sides.
  3. Add in the onion, and cook until translucent, about 3-4 minutes.
  4. Stir in garlic, ginger, tomatoes, and 1/2 cup water.
  5. Bring to a simmer, and cook until the water has evaporated, about 20 minutes.
  6. Add in the bell pepper, salt, cayenne, black pepper, garam masala, and coriander, stirring well.
  7. Add in the chicken broth and bring to a boil.
  8. Add in the basmati rice, reduce to low heat and cook (covered) for 18-20 minutes.
  9. Turn off the heat and let sit, covered, for five minutes before opening and serving.
Recipe #20 Valinda's Cranberry Sauce 
Credit: Suzanne Williams. Also featured in Holiday Favorites 
​Ingredients:
  • 1 1/4 cups sugar
  • 1/2 cup fresh orange juice
  • 1/4 cup water
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon fresh grated ginger
  • 4 cups cranberries
  • 1/2 cup chopped toasted pecans (optional)
Directions: 
  • Bring first 5 ingredients to simmer in heavy large saucepan over medium high heat.
  • Heat, stirring until sugar dissolves.
  • Add cranberries and cook until berries pop, stirring occasionally, about 5 minutes.
  • Stir in pecans.
  • Pour into bowl, cool, over and refrigerate until well chilled. ​
Recipe #21 Spaghetti Sauce  *This Recipes has been modified
Credit: Janet Kendall (my Mom)
Ingredients:
  • 1 tablespoon of avocado oil.
  • 1 lb. lean ground turkey (I used 97% fat free)
  • 1 large onion, peeled, and chopped
  • 3-4 cloves garlic, minced
  • 16 ounces mushrooms, sliced
  • 1- 28 ounce cans crushed tomatoes
  • 1- 14.5 ounce cans diced tomatoes
  • 2 tbs tomato paste
  • 2 tablespoons Worcestershire Sauce
  • 1/4 cup filtered water
  • 1/4 cup dry red wine
  • 1 tablespoon dried basil
  • 1/4 teaspoon dried sage
  • 2 teaspoons dried parsley
  • 1 teaspoon oregano
  • 1/2 tablespoon sugar
  • 1/3 teaspoon ground black pepper
  • salt, to taste
Directions: 
  • In a 3 1/2 quart or larger sauté  pan, heat 1 tablespoon of the avocado oil over medium heat.
  • Add onions, Worcestershire sauce and garlic, and sauté for 5 minutes.
  • Add the ground turkey.
  •  Break the ground turkey into small pieces and cook until the meat has browned.
  • Add the water and wine, coninue to simmer reducing liquid down to half.
  •  Add the mushrooms, salt, and pepper, to taste.
  • Sauté until the liquid has evaporated and the mushrooms are browned and softened, about 5 minutes. 
  1.  In a seperate large pot, heat the crushed tomatoes, basil, oregano, parsley, sage, sugar, and tomato paste.
  2. Add the sautéd mixture to the large pot and stir well.
  3. Salt and Pepper to taste.
  4. Simmer over medium low heat for 30 minutes to 1 hour, and serve over  pasta.
Recipe #22 Crab Cakes 
Contributed by: Marianne Gill (from Phillips Seafood Cookbook) *This Recipes has been modified
Ingredients:
  • 8 oz Phillips Crabmeat. 
  • 2 tbsp. Parsley - Chopped.
  • 1/2 cup Ritz Crackers - Crushed.
  • 1 Large Egg.
  • 1/3 Medium Onion, finely chopped.
  • 1/2 tsp Worcestershire Sauce.
  • 1/2 tsp Fresh Lemon Juice
  • 3/4 tsp Dijon Mustard
  • 3/4 tsp Seafood Seasoning (I made my own) Click HERE for recipe.
  • 1/3 cup Mayonnaise
Directions: 
  • Combine Egg, Worcestershire Sauce, Lemon Juice, Seafood Seasoning, Mustard and Mayonnaise in a bowl. 
  • Place Crab Meat, Parsley, Crackers, in a seperate bowl. Mix lightly to combine.
  • Add the wet ingredients to the dry ingredients and combine gently. 
  • Portion into 2-3 cakes and set in refridgerator for 15-30 minutes.
  • Broil, Bake or Pan Fry (I broiled) until brown on both sides and internal temperature reaches 165 F. degrees. 
Recipe #23 Chicken Masala 蘑菇雞肉咖哩(Chinese/Indian Fusion)
My Signature Dish 
Ingredients:
  • 1 teaspoon of avocado oil.
  • 2 Lean Boneless Chicken Breasts
  • 1 Cup Water
  • 1 Large Onion, peeled, and chopped
  • 2 Large Garlic Cloves, minced
  • 1  tablespoon Soy Sauce
  • 1-2 cups baby bella mushrooms, sliced
  • 2 medium Tomatoes. diced
  • 1/2 Sweet Red Pepper, diced
  • 1 scant pinch Garam Masala
  • 2 pinches coarse Celtic Sea Salt
  • 1 Cup Wide Rice Noodle- Cooked
Directions: 
  • In a 3 1/2 quart or larger sauté  pan, heat 1 teaspoon avocado oil over medium heat.
  • Add onions and garlic, and sauté for 5 minutes.
  • Add Chicken Breast, Tomatoes, Water, Garam Masala and Salt.
  •  Cook for 4-5 minutes, until the chicken is cooked on both sides, but not thoroughly cooked.
  • Remove Chicken, place on cutting board and cut into bite size pieces, return to pan and cook until the meat is thoroughly cooked.
  • Add the Mushrooms and Red Pepper
  • Continue cooking over Medium Heat until the mushrooms are softened, about 5 minutes. 
  •  In a seperate saucepan, cook Rice noodles according to package directions, leaving them slightly undercooked.
  • Drain Noodles.
  • Add the Noodles to the Chicken/Mushroom Mixture and cook for 1-2 minutes while stirring the noodles into the mixture.
  • Cover the pan, remove from heat, and allow to rest 5+ minutes, then serve.​
Recipe #24 Beef Lo Mein 在牛肉罗
​#KendallsKitchen2020
Ingredients:
  • 1 teaspoon of avocado oil.
  • 1 lb Lean Sirloin Steak - approximately 1" thick.
  • 1 Cup Organic Vegetable Broth.
  • 1 Small Onion, peeled, and diced.
  • 2 Large Garlic Cloves, minced.
  • 2  tablespoons Soy Sauce.
  • 1 teaspoon Sesame Seeds
  • 1 Medium Red Pepper - sliced into s 1/4" strips.
  • 2 Medium Carrots cut into shavings. (I used a potato peeler)
  • 1 medium Tomato - Peeled and crushed. 
  • 6 Scallions - cut into 1/4" pieces. 
  • 1 teaspoon freshly ground Ginger Root.
  • 2 pinches coarse Celtic Sea Salt.
  • Ground Pepper - to taste.
  • 2 Cups Lo Mein Noodles- Slightly Undercooked.
Directions: 
  • Cut Steak into strips approximately 2" long and 3/8" wide.
  • Put Steak, Soy Sauce, Tomato, Sesame Seeds, and Garlic in a zip lock bag and massage until the meat is evenly coated. Place in refridgerator to marinate for at least 1 hour.
  • In a 3 1/2 quart or larger sauté  pan, heat 1 teaspoon avocado oil over medium heat.
  • Add Diced Onions and Steak, and sauté for 5 minutes. Do not fully cook the steak.
  • Remove meat mixture from pan and set aside.
  • Put Carrots, Red Pepper, Sea Salt, Ginger and Vegatable Broth in Pan and simmer until Vegetables are soft. 
  • Return the Beef mixture to the pan and add Ground Pepper to Taste.
  • Cover and continue cooking over Low Heat for about 5 minutes. 
  • Add Lo Mein Noodles to the pan and blend in. 
  • Cover the pan, remove from heat, and allow to rest 5+ minutes, then serve.​
Recipe #25 Chicken Fried Rice ارز مقلي بالدجاج
​#KendallsKitchen2020
Ingredients:
  • 1 tbsp  Avocado Oil.
  • 3 medium boneless Chicken Breasts.
  • 2  Cups Organic Vegetable Broth  - divided.
  • 1 medium Tomato - Peeled and crushed.
  • 1 medium Onion - Peeled, and diced.
  • 2 Large Garlic Cloves, minced.
  • 4  tablespoons Soy Sauce - divided.
  • 4 cups fresh Bean Sprouts, washed and drained.
  • 3 Free Range Eggs- lighltly beaten.
  • 4-5 Scallions - cut into 1/4" pieces. 
  • 1 teaspoon freshly ground Ginger Root.
  • 2 pinches coarse Celtic Sea Salt.
  • Ground Pepper - to taste.
  • 3 Cups Cooked (2 cups uncooked) Short Grain White Rice- Slightly Undercooked.
Directions: 
  • Cut Chicken into approximately 1/2" square cubes.
  • In a 3 1/2 quart or larger sauté  pan, heat Avocado Oil over medium/high heat.
  • Add Diced Onions, Tomato, Salt, and Garlic - sauté for 5 minutes or until onions become clear and transparent.
  • Add Chicken, 2 tbsp Soy Sauce, Ginger Root, and Vegetable Broth; cover and simmer for at least 1/2 hour. Do not allow it to cook dry. 
  • Add Eggs, and Black Pepper, then stir until Chicken is well coated and Eggs are fully cooked. 
  • Add one cup Vegetable Broth, 2 tbsp Soy Sauce, Cooked Rice and Bean Sprouts.
  • Add Scallions, Cover and continue cooking over Low Heat until liquid has almost completely cooked down. 
  • Remove covered pan from heat, and allow to rest for 10 minutes, then serve.​
Recipe #26 Spicy Avacodo Spread
​#KendallsKitchen2020
​Ingredients:
  • 3  Ripe Acocados- (Keep the Pits)
  • 1/3 medium sized onion -finely diced
  • 2 medium garlic cloves- minced
  • Juice from 1/2 Fresh Lime
  • 2 Pinches Celtic  Sea Salt to taste.
  • Sprinkle with Pepper Flakes to taste. I used Flat Iron Pepper Company Flakes
Directions: 
  • Remove Acocados from their shell and place in bowl.
  • Mash Avocados to your desired consistency.
  • Add Remaining ingredients and mix thoroughly.
  • Serve Immediately..
  • Note: to preserve freshness- place pits in a bowl with mixture, cover tightly and refrigerate. (the pits are said to help keep the mixture from turning brown,)
Recipe #27 Ground Turkey Bake
​#KendallsKitchen2020
​Ingredients:
  • 1 lb Lean Ground  turkey
  • 2 medium garlic cloves- minced
  • 1 Medium Onion Diced
  • 1 Tbsp Avacodo Oil 
  • 3  Medium Tomatoes -diced
  • 1/2 Cup Water
  • 1/2 Tsp Organic Italian Seasoning Blend.
  • ​Salt to taste
  • 14.5 oz can Chicken Broth
  • 15 strands of Linguine - broken to small pieces
  • 1/ 2 Cup of Free Range, non GMO Mozzarella Cheese - Shredded
Directions: 
  • Place Onions, Garlic, and Turkey in a  Dutch oven and cook over medium heat.
  • Cook until Onions are clear and Turkey is thoroughly Cooked.
  • Add Tomatoes, Water, Italian Seasoning, and Salt. 
  • Continue Cooking for 5 minutes, stirring frequently, then place on simmer. 
  • Preheat oven to 400 Degrees
  • In a Saucepan, Cook Linguine per package instructions using the chicken broth in place of the water.
  • Remove Linguine from heat when it is slightly undercooked (Al dente)
  • Drain and stir the linguine to the turkey mixture  
  • Cover with Mozzarella Cheese and place in oven.
  • Bake for 5-7 minutes or until the cheese is melted and nicely browned.
  • Remove from oven and allow to rest for 5 minutes before serving.
Recipe #28 Ground Turkey with Potatoes and Garlic Roasted Broccoli
​#KendallsKitchen2020 #QuarantineGrub
Ingredients:
  • 1 lb  Lean Ground Turkey
  • 2 Tbsp Avocado Oil - divided
  • 5 medium garlic cloves - minced and divided
  • 1 Medium Onion - diced
  • 1-1/2 Cups Frozen Broccoli Florets-Rinsed in warm water to thaw.
  • 1 Tsp Lemon Juice
  • 2 Tbsp Soy Sauce
  • 10-12 Baby Potatoes - Cut in Half
  • ​Salt and Pepper to taste
  • 1 Cup Chicken Broth
Directions: 
  • Place 1 Tbsp Avocado Oil and 3 Cloves of  Minced Garlic in a skillet and cook over medium-high heat until the Broccoli is nicely browned. Add Lemon Juice, Salt and Pepper, then move to a  medium bowl and set aside.  
  • Add remaining  oil and garlic, to skillet and heat over medium heat until until garlic begins to brown. 
  • Add Onions and Turkey. Continue cooking until Onions are clear and Turkey is  fully cooked. 
  • Add  Potatoes, Chicken Broth and Soy Sauce and continue cooking  over medium heat until Potatoes are soft. 
  • Return Broccoli to mixture and simmer for 5-10  minutes before serving.
Recipe #29 Penne Pasta with Italian Chicken
​#KendallsKitchen2020 #QuarantineGrub
Ingredients:
  • 1 lb  Rotisserie Chicken. (I used 2 legs, 2 thighs, and one wing  all with bones along with 1/4 cup breast meat) 
  • 3 Cups Water- Divided
  • 1/4 Cup Dry White Wine
  • 3 medium garlic cloves - minced
  • 1 Medium Onion - diced
  • 1/2 Cup Frozen Spinach
  • 1/2 Tsp Oregano 
  • 1/2 Tsp Dried Basil
  • 1-2  Cups Penne Pasta
  • 2 Tbsp Shredded Mozzarella Cheese
  • ​2 Tsp Celtic Sea Salt 
  • Fresh Ground Pepper to taste
Directions: 
  • Place Minced Garlic,Onion, Chicken Parts and 1 cup water in a Large Sauce Pan or Dutch and cook over Medium-High Heat until Onions look clear. 
  • Add White Wine  and Spinach to the  Pan and continue to cook for 2-3 minutes
  • Remove Chicken Parts and Place on a Large Plate
  • Once Chicken  has cooled down enough to handle, remove and discard all bones and skin by hand
  • Shred the Chicken meat by hand and return to Pan.
  • Add 2 Cups Water, Oregano, and Basil - heat until mixture is briskly boiling. 
  • Add  the Penne Pasta and cook for 3 minutes
  • Add the Mozzarella Cheese to the mixture and simmer for an additional 3-4  minutes before serving.
Recipe #30 Mexicali Casserole  
​#KendallsKitchen2020 #QuarantineGrub
Mexicali Casserole
​PREP TIME:  15 minutes   COOK TIME: 45 -50 minutes
​Ingredients:
  • 2 tbsp Avocado Oil
  • 1-pound Lean Ground Turkey
  • 2 Large Garlic Cloves - Minced
  • 2 Medium Yellow Onions - Diced
  • 1- Small Green Pepper - Chopped
  • 1 can, (14.5 ounce) Diced Tomatoes - undrained
  • 1 can, (16 ounces) Red Beans - undrained
  • 1/2 tsp Celtic Sea Salt
  • ¼ tsp Freshly Ground Black Pepper.
  • 1 tsp Hot Mexican Chili Powder
  • ¼ tsp each of Cumin, Oregano, and Smoked Paprika
  • 2/3 Cup uncooked White Rice
  • 1 cup Chicken Broth
  • ½ - ¾ Cup Shredded Mexican Cheese Blend.
  • 1 Medium Tomato - Halved then Sliced
Directions:
  1. Over medium - high heat, place Oil, Onion, Green Pepper. and Garlic in a medium sized Dutch oven or 12” skillet that can go into the oven.
  2. Cook the onions until they begin to look clear, add the Ground Turkey, stirring and chopping until meat is nicely browned. Note: (add a little water if necessary, to prevent the mixture from sticking to the pan),
  3. Reduce heat to Medium, then Stir in the Salt, Pepper, Cumin, Oregano, Smoked Paprika, Chili Powder and Tomatoes
  4. Continue Stirring over Medium heat for 5 minutes.
  5. Add the Chicken Broth and Rice, bring to a slight boil and continue cooking until Rice is almost fully cooked, slightly al dente.
  6. Set the oven temperature to “Broil” (500 degrees).
  7. Add the Beans and continue cooking until the beans are as warm as the mixture.
  8. Remove from stovetop, cover with Shredded Cheese, arrange tomato slices randomly in cheese topping, put in oven and broil until Cheese is nicely browned,
  9. Serve immediately.
Recipe #31 Chicken Rice Soup
​#KendallsKitchen2020 #QuarantineGrub
Chicken Rice Soup
​PREP TIME:  10 minutes   COOK TIME: 40-35 minutes
Ingredients:
  • 2 Large Chicken Breasts
  • 3  - 4 Cups  Chicken Broth
  • 1 tbsp Avocado Oil 
  • 2 Cloves Garlic- Minced
  • 1 Medium Yellow Onion -  Diced
  • 1/2 tsp Celtic Sea Salt
  • 2 Teaspoons Organic Soy Sauce
  • 4 Tablespoons Finely Chopped Celery Leaves
  • 1 Medium Carrot, sliced thinly 
  • 1 Cup White Rice, Uncooked​
Directions:
  • Place Avocado Oil, Onions, Garlic, and salt in to a  Wok or Large Saucepan.
  • Saute  lightly over medium-high heat 
  • Add Chicken Breast to the Pan
  • Continue cooking (turning often) until Chicken is nicely browned on both sides (about 15 minutes)
  • Once Chicken is browned, remove from pan and place on a cutting board and cut in to small pieces. 
  • Return to Pan and add the Soy Sauce, Celery and Chicken Broth.
  • Cover and allow mixture to simmer for 20 minutes.-stirring occasionally.
  • Serve immediately
cIngredients:
  • 3  Medium Sliced Boneless and Skinless Chicken Breasts 
  • 2 Tablespoons  Organic Avocado Oil, Divided
  • 3 Tablespoons  freshly grated Parmesan  Cheese
  • 1-Cup of White Rice, Uncooked
  • 2- 14 oz Cans Chicken Broth
  • 1/2 Teaspoon Celtic Sea Salt
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon  Italian Seasoning
  • 1/4 Cup Dry White Wine
  • 2  Large  Garlic Cloves. Minced, Divided
  • 2 Tablespoons Grass-fed Butter
  • 1 Tablespoon Parsley  Flakes
  • Fresh squeezed Juice from  1 medium Lemon
  • 1 Tablespoon Basil 
  • Fresh Ground Pepper to taste
  • 3 Sprigs Fresh Rosemary 
Directions: 
  • In a  Bowl, combine the Parmesan Cheese, 1 Tablespoon Avocado Oil, Salt, Smoked Paprika, 1 Clove Garlic, and Italian Seasoning
  • Trim any visible fat from the Chicken and Dredge both sides of each piece through the Mixture
  •  In a large skillet melt the butter over medium-high heat, then add 1 Tablespoon Avocado Oil
  • Cook chicken until golden on each side and cooked through 
  • Remove the Chicken  and deglaze the pan with White Wine 
  •  Add the rice and stir continuously for  minutes.
  • Add the broth, remaining Clove of Garlic and lemon juice, bring to a boil.
  • Turn the heat to medium low and place the lid on the skillet until very little  liquid remains
  • Add the chicken back in along with  3-4 slices of fresh tomato, replace lid and continue to simmer for 2-3 minutes
  • Uncover, Sprinkle with Grated Parmesan Cheese, Parsley and Basil. 
  •  Add Rosemary Sprigs and place under broiler in oven for 2-3 minutes or until cheese is nicely melted. ​
  • Replace lid and allow to rest for 10 minutes before serving. ​
Recipe #32 Parmesan Chicken with Lemon Garlic Rice 
​#KendallsKitchen2020 #QuarantineGrub
Parmesan Chicken with Lemon Garlic Rice
​PREP TIME:  15 minutes   COOK TIME: 45 -50 minutes
Ingredients:
  • 3  Medium Sliced Boneless and Skinless Chicken Breasts 
  • 2 Tablespoons  Organic Avocado Oil, Divided
  • 3 Tablespoons  freshly grated Parmesan  Cheese
  • 1-Cup of White Rice, Uncooked
  • 2- 14 oz Cans Chicken Broth
  • 1/2 Teaspoon Celtic Sea Salt
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon  Italian Seasoning
  • 1/4 Cup Dry White Wine
  • 2  Large  Garlic Cloves. Minced, Divided
  • 2 Tablespoons Grass-fed Butter
  • 1 Tablespoon Parsley  Flakes
  • Fresh squeezed Juice from  1 medium Lemon
  • 1 Tablespoon Basil 
  • Fresh Ground Pepper to taste
  • 3 Sprigs Fresh Rosemary 
Directions: 
  • In a  Bowl, combine the Parmesan Cheese, 1 Tablespoon Avocado Oil, Salt, Smoked Paprika, 1 Clove Garlic, and Italian Seasoning
  • Trim any visible fat from the Chicken and Dredge both sides of each piece through the Mixture
  •  In a large skillet melt the butter over medium-high heat, then add 1 Tablespoon Avocado Oil
  • Cook chicken until golden on each side and cooked through 
  • Remove the Chicken  and de-glaze the pan with White Wine 
  •  Add the rice and stir continuously for 2-3 minutes.
  • Add the broth, remaining Clove of Garlic and lemon juice, bring to a boil.
  • Turn the heat to medium low and place the lid on the skillet until very little  liquid remains
  • Add the chicken back in along with  3-4 slices of fresh tomato, replace lid and continue to simmer for 2-3 minutes
  • Uncover, Sprinkle with Grated Parmesan Cheese, Parsley and Basil. 
  •  Add Rosemary Sprigs and place under broiler in oven for 2-3 minutes or until cheese is nicely melted. ​
  • Replace lid and allow to rest for 10 minutes before serving. 
Recipe #33 Cheesy Turkey - Rice Bake
​#KendallsKitchen2020 #QuarantineGrub
Cheesy Turkey-Rice Bake
​PREP TIME:  10 minutes   COOK TIME: 30 -40 minutes
Ingredients:
  • 1 lb. Lean Ground Turkey
  • 1- Tablespoon  Organic Avocado Oil.
  • 1/4 Cup  freshly grated Parmesan  Cheese
  • 1-Cup of White Rice, Uncooked
  • 2- 14 oz Cans Chicken Broth
  • 1/2 Teaspoon Celtic Sea Salt
  • 1- 14.5 oz Can Petite  Diced Tomato Bits with juice
  • 2 Teaspoons  Italian Seasoning
  • 1 medium  Yellow Onion, Diced 
  • 2  Large  Garlic Cloves. Minced
  • 1 Tablespoon  Soy Sauce
  • 1 Teaspoon Parsley  Flakes
  • 1 Teaspoon Basil 
  • Fresh Ground Pepper to taste
  • 1/4 Cup Scallions, cut to 1/8 lengths
Directions: 
  •  In a large dutch oven or oven-safe skillet heat 1 Tablespoon Avocado Oil
  • Cook Garlic and Onions until the Onions are transparent. 
  •  Add the turkey , stir and continue cooking until the turkey is thoroughly cooked.  6-10 minutes.
  • Preheat Oven to  400 degrees.
  • Add the Broth, Tomatoes, Soy Sauce, Salt, Pepper, Italian Seasoning, Parley, and Basil and bring to a boil.
  • Add the Rice, reduce the heat to low, and place the lid on the skillet until very little  liquid remains
  • Remove from heat, stir in the Parmesan Cheese, Cover and Bake in oven for 10 minutes or until the cheese begins to bubble. 
  • Remove from oven, Garnish  with Scallions, and allow to rest for 10 minutes before serving. ​
“The purpose of life is to live it. 
To taste experience to the utmost. 
To reach out eagerly, without fear, for a newer and richer experience.” 
― Eleanor Roosevelt

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