easy to impress recipes

Ingredients:

• 2 lbs. fresh French green beans.
• 1 cup chopped Pancetta.
• 1/2 cup thinly sliced red onion.
• Pinch of Herbs de Province.
• Salt and pepper to taste.
• 1/4 cup of sliced roasted almonds.
• 1/4 cup of Parmesan cheese.

Preparation:

• Microwave in bag the green beans.
• Heat a sautée pan, add the chopped pancetta, cook until almost crispy, partially drain (leave a little fat in the pan) then add the almonds and the green beans toss until pancetta is crispy.
• Sprinkle the parmesan cheese.
• Salt & pepper to taste.

Ingredients:

• 2 tbsp olive oil
• 1 tsp truffle oil
• 8 oz mixed mushrooms, sliced
• 1 medium red onion, sliced
• 1 tsp minced garlic
• 1 tsp balsamic vinegar
• 1/4 tsp red pepper flakes
• 10oz baby spinach
• 1 tbsp parmesan
• Salt & pepper

Preparation:

• In a large skillet, heat oil add mushrooms, cook until browned
• Add onion, salt, pepper & garlic, stir, lower heat cook until onions are caramelized
• Add vinegar and red pepper, cook 1-2 min
• In medium-high, add spinach and toss with the onions and mushrooms
• Add truffle oil & parmesan

Ingredients:

• 2 cups chicken broth.
• 1 cup whole milk.
• 1 cup orzo pasta.
• 1/4 cup cream cheese.
• 1 cup Parmesan cheese, grated.
• 1 tsp garlic, minced.
• 1 tsp herbs de province.
• 1 tsp Italian seasoning.
• 4 oz. baby spinach.
• Salt & Pepper.

Preparation:

• Combine chicken broth, milk, dry seasoning in saucepan and bring to a boil.
• Add orzo and cook for 8-10 minutes, stirring occasionally.
• Reduce heat to medium-low add cream cheese, spinach and Parmesan. 
• Cook for about 3 minutes, taste the orzo.
• Add salt & pepper to taste.

Ingredients:

• 10 oz. young asparagus.
• 2 tbsp salted butter, melted.
• 3 garlic cloves, minced.
• Salt & pepper.
• lemon juice.
• Parmesan cheese.

Preparation:

• Cut the bottom part of the asparagus stems, 1-2 inches.
• Heat up a skillet on medium add the melted butter & garlic, cook until slightly browned before adding the asparagus, toss to combine.
• Add salt, pepper and lemon juice.
• Cook for about 1-2 minutes or until tender, remove from heat and serve immediately.
• Sprinkle fresh grated parmesan if desired.

Ingredients:

• 2 cups Brussels sprouts.
• 2 tbsp olive oil.
• 3 stripes bacon, chopped.
• 1 tsp herbs de province.
• 1 tsp garlic powder.
• 1 tbsp lemon juice.
• Salt & pepper.

Preparation:

• Preheat oven to 425 F.
• Line a baking sheet with aluminum foil.
• Cut off the brown ends of the Brussels sprouts, remove any yellow or dark leaves and cut in half.
• In a bowl mix all the ingredients, place on the baking sheet, bake for 25min. until tender and charred.
• Check every 7-8 min. to prevent burning.

Ingredients:

• 1 tbsp olive oil.
• 4 heads gem lettuce, halved lengthwise.
• ½ cup of bacon bits.
• 12 cherry tomatoes.
• ½ avocado, sliced.
• ¼ red onion,  sliced lightly grilled.
• 2 oz. crumbled bleu cheese.
• Salt & pepper.
• Champagne vinaigrette.

Preparation:

• Brush cut halves of each gem with oil and season with salt & pepper.
• Sear on a  grill, cut-side down, for 30 seconds.
• Remove gems and transfer onto a platter.
• Top grilled gems with bacon, cherry tomatoes, avocado, red onion, crumbled bleu cheese and dressing.

Ingredients:

• 1 lb  carrots.
• 1/2 stick  salted butter.
• 2 tbsp olive oil.
• 1 tbsp  honey.
• 1 tsp  herbs de province.
• Salt & Pepper.

Preparation:

• Preheat oven to 425 degrees.
• Cut carrots into 1 in. pieces diagonal
• In a bowl mix the ingredients then toss the carrots in it.
• Place carrots in a single layer on a  baking sheet.
• Bake for 10-15 min, flip halfway through cooking for an additional 10 min.
• Broil if you want extra caramelization on high for 1min.
• Serve immediately with fresh chopped chives  salt & pepper.

Ingredients:

• 4 Lbs Yukon or Russet potatoes.
• 1 tsp garlic puree.
• 1 tsp dried minced garlic.
• 1/2 cup hot milk.
• 1 tbsp of chopped chives green onions.
• 1/2 Stick butter.
• 1 tsp dried parsley.
• Salt & pepper.

Preparation:

• Peel potatoes and chop into equal cubes, boil until fork tender, drain.
• Add butter, salt, garlic puree and hot milk, mash using a  fork then whip with a hand mixer adding the hot milk little by little until whipped.
• Top with minced garlic, dried parsley, chopped green onion/chives.
• Salt & Pepper.

Ingredients

• 4 potatoes, cut into 1 inch pieces.
• 3 slices of thick bacon cut small.
• 1 red bell pepper, diced.
• 1 small red onion, thinly sliced.
• 3 tbsp olive oil.
• Garlic powder.
• Herbs de province.
• Salt & pepper.
• Fresh chopped parsley/green onion.

Instructions

1. In a sauté pan, over medium heat, add in the olive oil, potatoes, bacon, peppers and onions.
2. Season with salt and pepper, garlic powder and herbs de province.
3. Cook until the potatoes are fork tender then crank the heat to crisp up the potatoes a bit.
4. Turn 

Ingredients:

• 6 Yukon gold potatoes.
• 2 eggs.
• 2 celery stalks diced.
• 2 tbsp fresh dill.
• 1/2 cup mayo.
• 1/4 cup Miracle whip.
• 2 tsp white vinegar.
• 2 tsp dijon mustard.
• Salt & pepper to taste.

Preparation:

• Boil the potatoes unpeeled and eggs in salted water until tender, cool completely.
• Peel the potatoes by hand with a help of a knife.
• Cut the potatoes into 1in pieces, chop the boiled eggs.
• Mix all dressing ingredients in a large bowl.
• Add remaining ingredients and toss well.
• Refrigerate two hours before serving.

Ingredients:

• 3 egg yolks.
• 1 tbsp lemon juice.
• 1 tsp Dijon.
• 1/4 tsp salt.
• Pinch Cayenne Pepper.
• 1/2 cup of melted butter.

Preparation:

• Melt the butter in a microwave for 1m until hot.
• Mix egg yolks, lemon juice, dijon, salt and cayenne pepper into a  blender and blend for 5 sec. 
• Heat up butter and slowly stream in the hot butter into the mixture as the blender is running.
• Pour the sauce into a small bowl and drizzle over your meal!

Ingredients:

• Eggs
• 1tbsp vinegar
• Cooking spray
• Paprika, salt & pepper

Preparation:

• In a saucepan coat  with cooking spray then add 2/3 full with water
• Bring water to a light boil then reduce the heat add vinegar
• Crack eggs into the pan one at a time gently moving the eggs to prevent sticking, poach up to 4 eggs at a time.
• Remove from heat, cover  and let sit for  4 min, remove the eggs one by one. Let the water drain off from the spoon over a paper towel. S&P.
• Use in any recipe that calls for poached eggs