Recipes from BigOven

linguine or fettuccine
olive oil
yellow or red onion
cloves garlic
mushrooms sliced
dry white wine
bite-sized broccoli florets
asparagus cut to 1-inch lengths
half and half
grated Parmesan
salt
black pepper
juice of one lemon
fresh basil
sun-dried tomatoes

Prepare the pasta according to package instructions.In a large skillet or sauce pan, heat olive oil over medium heat. Add the onion and sauté for 5 minutes, until soft and golden. Add the garlic and sauté for an additional 2 minutes. Stir in the mushrooms, cooking until tender, about 5-7 minutes.Add the white wine, broccoli and asparagus. Bring to a boil over high heat, then reduce back down to medium. Cook until wine is reduced by half and vegetables are tender. Stir in the half and half, parmesan, salt, and pepper, cooking until cheese has melted.Stir in the lemon juice, fresh basil, and sun-dried tomatoes. Serve with grated parmesan, if desired.

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4



inch tortillas ( I use a corn and flour blend)
Eggs (1 per serving....you can add more if you wan
cooked rinsed beans ( black bean
sliced or diced
garlic cloves-
diced
cumin
coriander
chipotle powder
smoked paprika
kosher salt
cracked pepper
water
Olive oil
Avocado-sliced
chopped fresh cilantro
-cut into wedges
crumbled cotija
Hot Sauce
Optional Additions: bell pepper

Preheat oven to 400F.In a large pan, saute onion in a little olive oil until tender, about 5 minutes. (At this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add and frac12; of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.Divide bean mixture, making little indentions with the back of a spoon, for the eggs to rest, so they stay in place. ( If using large skillet, layer the tortillas so they come up the sides of the skillet a bit ( you may need a couple extra), and spread all of the beans evenly over the tortillas, making indents for the eggs).Carefully crake the eggs and place them in the indentions. Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

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4



Meatballs:
ground chicken
egg
oyster sauce
soy sauce
ground ginger
Chinese Five Spice
ground white pepper
Panko breadcrumbs
water chestnuts
cilantro
zest of half a lemon
Lemon Sauce:
lemon juiced
chicken stock
cornstarch
soy sauce
oyster sauce
sugar
vegetable oil
rice wine vinegar
sesame oil
ground ginger
pinch of white pepper



Place ground chicken in a bowl and add a beaten egg, oyster sauce, soy sauce, fresh ginger, Chinese Five Spice and ground white pepper. Using my hands to incorporate.Add Panko breadcrumbs, half a can of chopped water chestnuts, chopped cilantro and the zest of half a lemon. Mix to incorporate.Roll or scoop into meatballs and brown on all sides in a skillet with some oil.Lemon Sauce:Place the juice from a large lemon, chicken stock, cornstarch, soy sauce, oyster sauce, sugar, vegetable oil, rice wine vinegar, sesame oil, fresh ground ginger and pinch of white pepper in a saucepan. Whisk together over medium heat until thickened. Add the diced and frac12; lemon pieces (optional). Pour over the meatballs and cover with lid to steam 3 minutes. Garnish with chopped cilantro over meatballs. Serve with steamed rice.

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4 servings (serving size 1 fillet and about 2 teas



chopped fresh cilantro
chopped fresh basil
finely chopped shallots
olive oil
fresh lemon juice
salt
freshly ground black pepper
Cooking spray
halibut fillets

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10 Servings
Chicken Mediterranean
collsxgrillm


chicken filets diced in 1-inch cubes
red bell peppers
green bell peppers
red onion

extra virgin olive oil
juice of 1 lemon
garlic
paprika
thyme
oregano
salt
freshly ground black pepper

Mix one HALF of all ingredients for the marinade in small bowl. Place chicken in a ziplock bag and pour marinade over it. Marinade in the fridge for at least 30 minutes.Mix the other HALF of the ingredients in the same bowl pour in zip lock bag with the vegetables. Marinade for at least 30 minutes.If you are using wood skewers, while the chicken and veggies are marinating, soak the skewers in water for about 15 minutes. You need to soak wooden skewers in water for about 20- 30 minutes to keep them from igniting right there on the grill. I have also noticed that it's much easier to slide out the meat and veggies on your plate if the skewers have been soaked before grilling.Thread the chicken and peppers and onions on the skewers. I usually place about 5-6 chicken pieces, and a combo of peppers and onion in between.Heat an outdoor grill or indoor grill pan over medium-high heat. Spray the grates lightly with oil and grill for about 5 minutes on each side, or until the center is no longer pink.You can also bake this Mediterranean chicken skewers in the oven if you want to. Preheat the oven to 425 F. Place chicken skewers on roasting racks over two foil lined baking sheets and bake for about 10-15 minutes, turn over once and bake for another 10 - 15 minutes on the other side, or until they are baked through.

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6 Servings
Sweet potatoes
collxveg, collxQEveg, collsxmakeover

Vegetable oil
Onion
garlic
kidney beans
water
Chili Powder
Ground Cumin
Prepared mustard
Cayenne pepper
Soy sauce
Sweet potatoes
Flour tortillas
Cheddar cheese

Preheat oven to 350 degrees Heat oil in a medium skillet and saute onion and garlic until soft. Stir in beans and mash. Gradually stir in water and heat until warm. Remove from heat and stir in the chili powder, cuming, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style and place on a baking sheet. Bake for 12 minutes in the preheated oven and serve.

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