LeBron James Blueberry Super-fruit Smoothie Recipe

Let's cool down a bit ;-)

Enjoy a secret recipe for LeBron James' favorite super-fruit
smoothie which could replace your store-bought energy drink!

This recipe calls for salba seeds which are an amazing natural
source of Omega 3 fatty acids and fiber.  You can buy salba seeds
at a health foods store

2 cups frozen blueberries
1 each banana
1/4 cup dried goji berries (softened in warm water)
1 tablespoon salba seeds
1/2 cup acai juice
1 cup pomegranate juice
1/4 cup 0% greek yogurt
1 tsp agave nectar
1/4 tsp fresh ground cardamom
1 cup ice

Fruit can be bought fresh or frozen. Just add all the ingredients together and blend in blender (I use a Vitamix) till smooth.

If youprefer your smoothies to be thicker, try adding more ice until you have reached your desired consistency.

Source: LeBronJames.com
  

Panda Express Sweet Fire Chicken

Don't everybody just love chicken?  :-)


Today I have a secret recipe for a popular spicy chicken dish at
Panda Express.  This recipe is perfect for a mid-week dinner since
it is super easy to prepare.

You can adjust the heat in this dish by using more or less sweet chili sauce.
You can find sweet chili sauce in the Asian section of your grocery store or
you can make your own sauce ;-)

1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2" x 1/2")
1/3 cup Diced Onions (1/2" x 1/2")
1 cup Pineapple Chunks
1 Tbsp Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Bake chicken nuggets according to package instructions.

Heat clean cooking pan and add 1 tbsp. of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget
pieces into pan.

Mix until all ingredients are well covered.

Serves: 2-3

Source: ABC 4 TV Salt Lake City 

Ciopinot's 'No Work' Cioppino

This is a 5 star restaurant secret recipe for Cioppino.

I'm sure you are saying "What is Cioppino?"  Well, it's a fish stew
that originated in San Francisco and is considered an
Italian-American dish.

This recipe comes from Ciopinot in San Luis Obispo, California.  On
the menu they call this dish "No Work Cioppino".  Once you have all
simple steps and it makes for a delicious dinner.

1 onion, thinly sliced  
1/2 pound (about 1 1/2) leeks, ends trimmed, halved lengthwise and
sliced diagonally 1/2-inch thick
1 small clove garlic, pressed or minced
1 tablespoon chopped parsley
1 dried bay leaf
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
1/4 teaspoon saffron threads
1 1/2 cups peeled and diced tomatoes, cut into 3/4-inch dice
8 ounces tomato sauce
1 cup dry white or red wine
1/2 to 1 cup clam juice
Salt
Hot sauce
4 to 6 ounces large shrimp (16 to 20 count per pound), shelled and deveined
1/2 pound large scallops
6 ounces firm, light-flesh fish steaks (such as swordfish), cut
into 1 1/2-inch pieces
2 tablespoons cold butter, chopped
Freshly chopped basil and oregano, for garnish

In a medium, heavy-bottom pot heated over medium-high heat, add the
oil, then stir in the onions, leeks, garlic, parsley, bay leaf,
oregano, thyme, pepper and saffron. Cook, stirring frequently,
until the onion is translucent and the herbs are fragrant, 6 to 8
minutes.

Stir in the tomatoes, tomato sauce and wine. Cover and simmer
gently to develop the flavors, 30 to 45 minutes. Thin if desired
with 1/2 cup to 1 cup clam juice. Season with 2 teaspoons salt and
1 tablespoon hot sauce, or to taste. The cioppino base can be made
ahead of time to this point; remove from heat, cover and
refrigerate up to one day (reheat before continuing).

To the pot, add the shrimp, scallops and fish. Cover and simmer
gently just until the fish and shellfish are firm and opaque, about
10 minutes. Uncover the pot and remove from heat. Stir in the
chopped cold butter, stirring just until the butter melts to add a
little richness to the broth. This makes about 5 cups cioppino.

Ladle the cioppino into wide bowls, garnishing each serving with
freshly chopped basil and oregano. Serve immediately.

Servings: 4
Source: LA Times

BLD's Fresh Vegetable Salad

A Restaurant secret recipe for a fresh
vegetable salad that I absolutely love.

This recipe comes from BLD in Los Angeles. This is a bright and
colorful salad of crunchy fresh corn, edamame, roasted bell
peppers, green beans and more. They toss the salad in a sweet and
tangy dressing and top it with fresh sprouts and nutty hemp seeds.

Hemp seeds are full of nutrition and make for a great salad topper.
You can find hemp seeds in most health food stores or you can
order them online



Salad dressing:

1 1/2 teaspoons grated fresh ginger
1 1/2 teaspoons coarsely chopped shallot
1 1/2 teaspoons coarsely chopped fresh rosemary
2 tablespoons soy sauce
2 tablespoons honey
3 tablespoons sweet rice vinegar
1 1/2 tablespoons fresh lemon juice
1/2 cup canola oil

In a blender, grind the ginger, shallots and rosemary to a paste.

Add the soy sauce, honey, vinegar, lemon juice to the ginger
mixture and blend until fairly smooth.

With the blender running, slowly add the oil. This makes about
three-fourths cup dressing, more than is needed for the remainder
of the recipe. The dressing will keep, up to 3 days, covered and
refrigerated.

Fresh vegetable salad:

2 cups shelled edamame beans
1 cup raw fresh yellow corn
2/3 cup diced avocado
2/3 cup toasted and salted cashews
1/2 cup sliced or diced roasted and peeled red bell peppers
1 1/2 cups French green beans (haricot vert), blanched, shocked and
chopped
2 cups diced jicama
1/2 cup salad dressing, more as desired
1 cup daikon sprouts
1/4 cup plus 2 tablespoons hemp seeds

In a large bowl, combine the edamame, corn, avocado, cashews,
peppers, green beans and jicama. Add one-half cup of the dressing
and toss to coat. Taste, and add additional dressing if desired.
Divide the salad among 4 plates and garnish with the daikon sprouts
and hemp seeds. This makes about 8 cups of salad. Serve immediately.

Servings: 4 to 6

Source: LA Times

Mortons The Steakhouse Peppercorn Sauce (Au Poivre)

A secret recipe for Mortons The Steakhouse peppercorn
sauce.

This sauce goes great on steaks and I love to use it on hamburgers.
This sauce is commonly used to make the French dish steak au poivre.

To prepare steak au poivre, first coat a filet mignon or any steak
with cracked peppercorns. Next sear in a hot skillet over high heat
for a couple minutes on each side. Let rest for several minutes
then serve with the peppercorn sauce.


1 Tablespoon unsalted butter

1 1/2 Tablespoons chopped shallots
2 Tablespoons cracked red, green, white and black peppercorns
1/2 cup Cognac
3 Tablespoons undiluted store-bought veal demi-glace
3/4 Cup heavy cream
Salt

In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.

Add the Cognac, raise the heat to medium, and cook until the Cognac evaporates almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves.

Add the cream and bring to a simmer. Cook for about 5
minutes or until thickened. Season to taste with salt.
Set aside to cool. When cool, cover and refrigerate for up to 3
days.

Makes about 2 cups

Source: FOX 4 Dallas, TX

Marinated Beef Kebabs

A recipe for marinated beef kabobs. This dish is easy
to prepare and cooks quickly on the grill or under the broiler.


1 1/2 lbs lean sirloin steak, cut 1 1/2" cubes

1 large red onion, cut 1" cubes
1 large green and red bell peppers, cut 1" squares
1/2 lb mushrooms, stems removed
1/2 cup low-calorie Italian salad dressing
1/4 cup burgundy wine

Place cubed meat and prepared vegetables together in a shallow dish.

In a small bowl, combine the salad dressing and the wine; blend well. Pour the marinade over the meat and vegetables.
Cover,refrigerate, and let marinate for at least 8 hours, stirring
occasionally.

Alternate the meat and vegetables on 6 skewers. Grill kabobs over
medium heat, turning often, for 15 to 20 minutes or until desired
degree of doneness. Arrange on a platter and serve.

Serves 6
Source - The Complete Beef Cookbook

Lavo Fried Oreo Zeppole

A 5 star restaurant secret recipe for a yummy dessert
that is served at the New York City hot spot, Lavo.

Lavo is an Italian restaurant and nightclub with locations in Las
Vegas and New York. At Lavo, New York, Chef John LeLoach serves a
delicious menu featuring his refined cooking styles.

One of their popular desserts is this simple fried Oreo zeppole
that is served with a vanilla milk shake. What's not to love?

Enjoy!

Lavo Fried Oreo Zeppole


20 oz all purpose flour

4 oz granulated sugar
1 tbsp baking powder
Dash of salt
3 whole eggs
3 cups of club soda
6 Oreo cookies

Mix all dry ingredients in mixing bowl. Whisk eggs and club soda together, then whisk into dry ingredients until well blended.
Chill in refrigerator.

Dip Oreo cookies into batter and fry until golden brown in 350
degree F oil. When cooked, place on paper towel.

Arrange on long narrow plate, sprinkle with confectionery sugar and
chocolate syrup.


Lavo Milk Shake

7 oz vanilla ice cream
1 oz milk
1 oz heavy cream

Put all ingredients in a high-speed blender and whip on high speed
for 20 seconds. Pour into sundae cup and garnish with an Oreo
cookie.

Serves 1

Source: Good Day NY

LongHorn Steakhouse Grilled Lime Shrimp With Guacamole Ranch Dipping Sauce

My favorite part of this dish is the guacamole ranch dipping sauce!
It complements the shrimp very well and many times I love to make
it as a dip for tortilla chips.

If you don't have access to a grill, you can also prepare this dish
using a grill pan or under a broiler.

=>>

20 Large easy-peel shrimp, peeled with tails intact
3 Limes (2 for juice, 1 for wedges)
4 Bamboo Skewers

Marinade:
1/4 cup salad oil
Juice from 1 lime
1/4 tsp. each salt and chili powder
2 Tbsp. chopped cilantro
1/2 tsp. cumin

Guacamole Ranch Dipping Sauce:
1/2 cup ranch dressing
1 ripe avocado
Juice from 1 lime
1/4 cup chopped cilantro
1/2 tsp. cumin
1/2 tsp. salt

Soak bamboo skewers in water for 30 minutes, cut lime into 6 wedges.

Take each skewer and put a lime wedge on first, followed by 5
shrimp in a U-shape; repeat for next 3 skewers.

Whisk together the ingredients for the marinade in a bowl. Reserve
half marinade.Brush both sides of the shrimp skewers with the
remaining marinade.

Blend together the ingredients for the guacamole ranch dipping
sauce in a blender or food processor and refrigerate.

Place the shrimp skewers on a medium heat grill. Grill 3 minutes on
each side till the shrimp are firm and pink.

Transfer shrimp to platter, pour some reserved marinade and squeeze
the grilled limes on the skewers. Serve with dipping sauce.

Source: LongHorn Steakhouse

Beef & Guiness Stew

One of my favorite Irish dishes is beef and Guinness stew. This
hearty stew is made with lean boneless beef that's cooked with
carrots and flavored with Guiness beer. Simmering it for about 2 hours
makes the meat and vegetables fork tender and absolutely delicious.

2 lbs. lean stewing beef

3 tablespoons oil
2 tablespoons flour salt
Freshly ground pepper
Pinch of Cayenne
2 large onions, coarsely chopped
1 large clove garlic, crushed
2 tablespoons tomato puree
1 1/4 cups Guiness stout
2 cups carrots, cut into chunks
A sprig of thyme

Trim the meat of any fat or gristle, cut into 2 inch cubes and toss in a bowl with 1 tablespoon of oil. Season the flour with salt,pepper and cayenne. Toss the meat in this mixture.

Heat the remaining oil in a wide frying plan over high heat. Brown
the meat on all sides. Lower the heat, add onions, crushed garlic
and tomato puree to the pan. Cover and cook for about 5 minutes.

Transfer the contents of the pan to a casserole and pour some of
the Guiness into the pan, bring to a boil and stir with a wooden
spoon to dissolve the caramelized meat juices in the pan. Pour this
onto the meat, add the remaining Guiness, carrots and thyme. Stir,
taste and add salt, if necessary.

Cover the casserole and simmer very gently until the meat is tender
- 2 to 3 hours (or place in a 300 degrees F oven for 2 to 3 hours).
Taste and correct seasonings.

Scatter with lots of chopped parsley and serve with plain boiled
potatoes or Colcannon.

Serves 4 to 6

Townhouse Wedge Salad

A signature salad recipe from a great 5 star
restaurant in New York City. Chef David Burke serves provocative
cuisine at Townhouse, a modern American restaurant.

The recipe below is Chef David Burke's version of the popular wedge
salad. This recipe calls for bacon lardons which is slab bacon,
thickly cut into 2-inch strips, cooked until crisp and fat is
rendered.

2 heads of baby iceberg lettuce, cut in half
1/2 cup of bacon lardons
28 baby shrimp
4 slices of red onions
1 corn off the cob
2 tablespoons of cranberries
16 pieces of marcona almonds
3 cherry tomatoes cut in half
1 teaspoon olive oil
Russian dressing (recipe below)

Place 2 tablespoons of dressing on bottom of plate to hold wedge in
place.

Place 1/2 of an iceberg on top of dressing.

Toss 1 teaspoon olive oil, corn, red onion, cherry tomatoes,
almonds, cranberries and season with salt and pepper to taste,
dress on top of lettuce.

Sautee shrimp on medium heat for 2 minutes until cooked through and
add bacon lardons until warm, place warm on top of wedge

Serves 4

Russian Dressing:

1/2 cup shallots minced
1/2 cup capers chopped
1/2 cup Dijon mustard
2 tablespoons paprika
1 1/2 quart mayonnaise
1 1/2 cups ketchup
1/2 tablespoon celery seed
1 1/2 cups white onion
1/2 qt water
1 1/2 tablespoon old bay

Place all ingredients in a food processor and blend till smooth.

Source: Good Day New York