This is my favorite Chinese Chicken Salad.

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This vinaigrette is wonderful and this makes
a lot so you can use at another time, or if
you’re having a big crowd this should do the job.
Since summer is approaching, I am always looking
for a gourmet salad recipe, something that is
different and a wonderful home gourmet surprise.

Ingredients

* Chinese Vinaigrette:

* 1/2 cup sesame oil
* 1/2 cup soy sauce
* 1/2 cup rice wine vinegar
* 1/4 cup honey
* 2 tablespoons peanut butter
* 2 tablespoons brown sugar
* 1/4 cup toasted sesame seeds

* Grilled Chicken:

* 1/4 cup soy sauce
* 2 Tablespoons brown sugar
* 2 Tablespoons crushed fresh ginger
* 2 whole boneless chicken breasts

* Salad:

* 1/2 head napa cabbage, julienned (about 4 cups)
* 1/2 head red cabbage, julienned (about 4 cups)
* 2   baby bok choy, julienned (about 2 cups)
* 2   carrots shredded (abut 1 cup)
* 1   cup mixed baby salad greens
* 1   avocado
*     Optional fried rice noodles
*     bean sprouts/or micro greens for garnish
*     roasted peanuts or sweetened walnuts

Directions:

For the Vinaigrette:

Combine all the vinaigrette ingredients in a mixing bowl
and whisk well, making sure that the peanut butter has
dissolved and blended with the other ingredients.

For the Chicken:

Mix the soy sauce, brown sugar, and ginger and pour
over the chicken in a zip lock bag. Marinate for about
one hour, then grill the chicken until cooked through.
Cool, and slice the chicken.

For the Salad:

Combine the vegetables and nuts, add the Chinese
Vinaigrette, and top with the grilled chicken.
Then you can garnish with fried rice noodles
and bean sprouts, or micro greens.

It serves 4 to 6.

Gourmet Flank Steak
with a Parmesan Butter Sauce,
Sautéed garlic and Spinach
served over Risotto.

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If you would really like to Wow your Husband,
Wife or Friends this is definitely a wonderful
Home Gourmet meal. The presentation is
beautiful as well as the taste.  Flank Steak
is one of my favorite meats, it is low in fat
and, taste great. I hope you enjoy this
as much as I do.

Servings 4

1 1/2 pounds Flank Steak

1/4 cup Parmesan Cheese
2 Tablespoons Butter
Mix the Butter and the Parmesan Cheese together

4 cloves of garlic minced.
1 pound of organic baby Spinach
2 Tablespoons of olive oil

1 Cup Risotto
1 Large Garlic clove crushed.
1 Onion Chopped
3 Tablespoons Olive Oil
1 Tablespoon of Butter
3 Cups Boiling Chicken stock or Vegetable stock
3 Tablespoon Parmesan Cheese
Sea Salt and Pepper

Directions
Spray the Flank Steak with Olive Oil spray
Salt and Pepper Both sides.  Let the meat
rest at room temperature for about 30 minuets.
Start Grill

Grill the Flank Steaks about 4 minuets on each
side, remove from the grill, lather the butter
and parmesan cheese over the Flank Steak, cover
with foil and rest for about 10 minutes.
Then slice the Flank Steak thin.

Add two Tablespoons of olive oil to a pan,
add garlic, cook garlic for about a
minute then the spinach cook until wilted.

Meanwhile bring the Chicken or Vegetable stock
to a boil.

In another pan add two tablespoons of Olive Oil
and sauté the onion and garlic for about 5 minutes.
Then stir in the rice for about a minute until absorbed.

Add a quarter of the stock and simmer, stirring frequently
until absorbed.

Stir in remaining stock gradually, a cup at a time, allowing
stock to be absorbed each time. This should take about 15 – 18
minuets.

Finally mix and cheese and butter, serve immediately.

To Serve:
Place the Risotto on each plate, put the Spinach on top of the
Risotto, arrange 4 slices of the Flank Steak around the Risotto
and spinach.

These Tacos are really delicious,

especially if your coming home

late from work and need something

to fix that is fast and healthy.

Servings for two

2 – 8 ounces Tilapia

Blackened Seasoning
(I use Cajuns Blackened Seasoning)

Olive oil spray

Your favorite tarter sauce
(I use Trader Joes Tarter sauce)
*I add Tapitio to the Tarter sauce
and mix together.

8 oz Favorite Salsa
(I buy mine at a local Mexican
Restaurant which makes the Salsa Fresh daily)

Shredded Cabbage, and cilantro
Add the cilantro to the Shredded Cabbage

Corn Tortillas

Fresh Limes

Directions:  Heat Olive oil spray in pan, season the Tilapia
with the Blackened Seasoning on both sides. Cook Tilapia about
two minutes per side.

Heat Tortillas in the microwave, add the Tilapia, some tarter
sauce, the shredded cabbage and cilantro, add the salsa
and then squeeze some fresh limes over the taco.

Enjoy!

of this world, it is truly the top Gourmet Bison Burger.

It is not only a delicious dinner but a quick gourmet meal.

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Ingredients

* 2 tablespoons olive oil, divided
* 3 cups sliced onions (about 2)
* 2 pounds ground bison (buffalo)
* 4 tablespoons chopped shallots
* 1/2 teaspoon coarse kosher salt
* 1/2 teaspoon dried thyme
* 4 organic hamburger buns
* 6 ounces sliced white cheddar cheese
* Dijon mustard
* 1 bag of gourmet lettuce leaves

Directions
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Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. DO AHEAD Can be made 3 days ahead. Cool, cover, and chill.
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Preheat broiler. Gently mix the meat and next 3 ingredients in a large bowl. Shape the meat into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook the burgers until well browned, about 2 to 4 minutes per side for medium-rare. Add cheese on top of burgers to melt.
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Open buns and arrange, cut side up, on a rimmed baking sheet. Put hamburger buns under the broiler until toasted. Spread bottom halves with mustard. Top each with gourmet lettuce leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

For a lighter version, you can omit the hamburger bun and mix the gourmet lettuce leaves with some red wine and olive oil and put the hamburger on top the gourmet lettuce leaves and top the hamburger with the grilled onions.

This is healthy tasty, and quick to fix.

Servings 2

2 6 to 8 ounces of Wild Alaskan Salmon

5 oz Bag of Arugula
1 Red Onion
Cut in half and slice thin

1 Medium Fennel
Core, cut in half and slice thin

Dressing

1 lemon juiced
3 Tabelspoons Good olive oil
Salt and Pepper
Whisk together the lemon juice and olive oil until blended add
Salt and Pepper.

Directions:

Heat oven to 450, spray olive oil on Salmon
Cook Salmon 10 to 15 minuets until done

Add the dressing to the Arugula until well blended.

Optional* Microwave Organic Brown Rice

To Serve:

Plate Brown rice on plates add the Arugula mixed with the Fennel and Red Onion,
Top with the Wild Alaskan Salmon, add some shavings of Parmesan Reggiano

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