1 Lb pork tenderloin
2 tsp crushed fennel seeds
Salt and Pepper
2 Tbsp olive oil
3 Tbsp minced garlic
1 tsp freshly grated orange peel
2 Medium fennel bulbs
1/4 Cup white wine
1 tsp orange juice
1/4 Cup chicken broth
1 Tbsp butter

Preheat oven to 350F
Rinse pork tenderloin, pat dry and sprinkle with salt and pepper.
Apply crushed fennel to all sides of tenderloin and set aside.
Remove core center of fennel bulb and slice into wedge lengths.
Heat olive oil over medium high heat in saute pan.
Brown tenderloin on all sides and remove from pan placing aside.
Add to the saute pan orange peel, fennel wedges and garlic over medium heat until fennel turns golden in color.
Add white wine and swirl fluid.
Add orange juice, chicken broth and butter.
Cook at a light boil for about 3 minutes to reduce liquid.
Pour fennel mixture into casserole dish and place tenderloin on top.
Add more orange peel zest to top of tenderloin for added flavor.
Bake for 15 – 20 minutes.
Remove from oven when inside temperature reached 145F and let loin sit for 10 minutes.
Slice and serve.

14 oz can medium enchilada sauce

16 oz can refried beans

2 Tbsp diced roasted red peppers

7 - 6inch round flour tortillas

1 Cup green onion, chopped

2 Cups grilled chicken breast, chopped

1 Tbsp cumin

1/2 Tbsp chili powder

1 tsp cinnamon

1-1/2 Cup Monteray Jack cheese, grated

1/2 Cup Queso Fresco [crumbly mexican cheese] or Romano can be substituted

Diced tomatoes

Sour cream

Preheat oven to 350F.

Simmer enchilada sauce in 6inch saute pan.

Combine refried beans, peppers and 1 cup Jack cheese, heat in sauce pan over low heat until smooth; turn heat off.

Combine chicken, cumin, chili powder and cinnamon together.

Dip tortilla in enchilada sauce for 10 seconds coating both sides and place in the bottom of a casserole dish [Le Creuset works].

Spread 1/3 refried bean mixture over tortilla and sprinkle with green onions.

Dip next tortilla in enchilada sauce, same as above and place over bean mixture.

Spread 1/3 chicken mixture over tortilla and sprinkle with green onion and queso fresco.

Continue dipping tortillas where your final stack should be:

Tortilla, beans, Tortilla, chicken, Tortilla, beans, Tortilla, chicken, Tortilla, beans, Tortilla, Chicken and topped with last Tortilla!

Bake for 20 minutes until hot.

Cut into 4 sections and garnish with Diced tomatoes, green onions and sour cream.

This recipe is a simple and easy dish to prepare pleasing many different young taste buds. No spices… like no little ‘green things’, no veggies, no sauce; just pasta and parmesan cheese.

1 LB pasta de jour

4-6 quarts of water

1/2 tsp salt

4 Tbsp butter

1/2 Cup Parmesan cheese

Cook pasta per instructions on the box in 4-6 quarts of salted water. Strain pasta after desired cook time is reached and add to serving dish. Add butter and Parmesan cheese. Stir until butter melts and is completely blended… delicious!

Tip: Cook extra pasta and add a squirt of olive oil to keep pasta from sticking. Refrigerate stored in a ziplock bag for future meals. Heat by dropping in very hot water for a 10 -15 seconds. Add butter and cheese and serve.

This is a favorite companion dish to a Fenway Frank or two for all those little members of Red Sox Nation.

All you need is a cold glass of whole milk! And maybe a hot roll with butter, no garlic please!

Recipe serves 4

1 Tbsp canola oil
1 Cup sweet onions, chopped
3/4 Cup baby carrots, chopped
1 LB lean ground beef
3/4 Cup beef broth
2 Tbsp worcestershire sauce
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp cardamon
1 tsp fresh rosemary
1 Tbsp fresh parsley
1 tsp corn starch
2 Cups frozen shoepeg corn, grilled
4 Cups Yukon golden potatoes, cubed
3 Tbsp butter
1/3 Cup milk
Salt & pepper

Preheat oven to 375F
Heat canola oil in saute pan over medium high heat.
Add onions and carrots cook for a few minutes.
Add beef cooking for 10 minutes or until beef is browned.
Drain fat and add beef broth, worchestershire, brown sugar and spices.
Simmer uncovered for another 10 minutes to reduce liquid.
Pull out a few tablespoons of liquid placing into a small bowl and add 1 tsp corn starch, mix and add back to beef mixture to thicken.
Pour beef mixture into baking dish.
In medium sauce pan cook potato cubes in salted water until tender.
While potatoes are cooking toss frozen corn into saute pan grilling for 5 minutes.
Add corn into baking dish as the next layer of your pie right on top of the beef mixture.
Drain potatoes, add butter, milk and salt/pepper and mash.
Spread potatoes over corn in baking dish as your pie’s top layer.
Sprinkle with paprika and cook for 30 minutes.

Nutritional facts per serving [daily value]: Calories 380Kcal; Protein 18g [38%]; Total Fat 18g [28%][Sat. 8g [42%]]; Chol. 71mg [24%]; Carb. 36g [12%]; Fiber 3g [11%]; Sugars 8g; Calcium 68mg [7%]; Iron 3mg [18%]

Raspberry Vinegarette

4 oz fresh raspberries

3 Tbsp white wine vinegar

1.5 Tbsp sugar

1/2 Cup canola oil

1 tsp coarse kosher salt

1 tsp black pepper

Chicken

2 boneless chicken breasts, cut in half

1 Cup pecans, chopped finely

1 Cup panko [Japanese breadcrumbs]

4 tsp coarse kosher salt

2 tsp black pepper [split in two]

1/3 Cup honey mustard

1 Tbsp Dijon mustard

1/4 Cup mayonnaise

2 Tbsp Canola oil

Preheat oven to 375F

Puree raspberries, vinegar, sugar until smooth. Add canola oil slowly to form emulsion. Season with salt and pepper.

In a shallow bowl blend together mustards, mayonnaise, 3 tsp kosher salt and 1 tsp black pepper. In second  bowl mix together pecans, panko, remaining 1 tsp salt and remaining 1 tsp black pepper.

Pound halved chicken breast to get a uniform height. Drop in mustard-mayo mixture and then in  pecan panko mixture to coat chicken, place on paper plate. Here is were you can freeze portions if desired.

Heat canola oil to saute pan over medium-high heat. Add chicken to saute pan reducing heat to medium and cook for 2 minutes per side.

Transfer to baking dish and bake for 20 minutes.

Serve with Salad greens, diced English cuke, tomatoes, carrots and pecans topped with Raspberry Vinaigrette, garnish with fresh raspberries.

Nutritional facts per serving [daily value]: Calories 650kcal; Protein 10g [19%]; Total Fat 66g [103%] [Sat. 5g [27%]]; Chol. 24mg [8%]; Carb. 9g [3%]; Fiber 4g [15%]; Sugars 4g; Calcium 51 mg [5%]; Iron 2 mg [13%]

Recipe serves two

12oz salmon

1/8 tsp cayenne pepper

1/2 tsp old bay seasoning

1/4 tsp salt

Dash black pepper

8oz Spinach Linguine, cook al dente

1/2 LB asparagus, trimmed, cut into bite size pieces

3/4 Cup heavy cream

1 Tbsp horseradish, drained

2 Tbsp fresh dill, chopped

Combine cayenne pepper, old bay, salt and pepper, coat salmon and broil until flaky. Set aside.

Cook pasta per directions. Add asparagus to pasta for the last 3 minutes of cook time. Drain pasta and asparagus, sprinkle with a little olive oil.

In saute pan heat cream, horseradish and dill over medium high heat for about 1 minute to thicken sightly. Add pasta and asparagus to the cream mixture. Top with salmon.

16oz fettuccine, cook al dente

2LB boneless chicken breast, cut into bite size pieces

Salt & Pepper

4 Tbsp flour

3 Tbsp olive oil

12oz canned artichoke hearts, drained & cut in half

1 Tbsp fresh tarragon

1/2 tsp nutneg

1 Cup Cheddar cheese, shredded

1/2 Cup Fontina cheese, shredded

1/4 Cup Stilton, shredded

1-1/4 Cup Light Cream

Preheat oven @ 325F. Sprinkle chicken pieces with salt and pepper, coat with 2 Tbsp flour. Heat 2 Tbsp of olive oil in saute pan, add chicken to saute pan browning all sides over medium high heat. Remove chicken and place into oven proof dish.

Add tarragon to saute pan, cook for 1 minute add artichoke hearts and grill for 4-5 minutes. Remove from pan and add to chicken.

Add last Tbsp olive oil to saute pan over medium high heat add 2 Tbsp flour to make a roux. Add light cream stirring to thicken sauce. Add nutmeg and shredded cheese, stir and pour sauce over Chicken & Artichokes, mix. Place in preheated oven while cooking Fettuccine per directions.

Serve Fettuccine with sauce on top, sprinkle with shredded fontina.

2LB pork loin cut into 1/2 inch strips

olive oil

1/2 pineapple cut into 1/2 inch rings

1/2 large purple onion

1/2 cup orange juice

1/3 cup cider vinegar

1/8 cup chili powder

2 Tbsp minced garlic

1 tsp sea salt

1/2 tsp dried oregano

2 tsp cumin

1tsp cinnamon

1/4 cup fresh cilantro, chopped

Flour tortillas

Chopped tomatoes

Sour cream

Chop two pineapple rounds and purple onion. Combine in small bowl adding orange juice, vinegar, spices but keep fresh cilantro for later. Whisk liquid vigorously. Add pork strips. Transfer to one gallon zip lock bag. Place in refrigerator for at least 4 hours, possibly overnight.

In saute pan grill 4 pineapple round over medium-high heat with small amount of olive oil until charred. Remove from pan. Cut rounds into desired sections.

Add pork with small amount of marinade to saute pan grilling over medium-high heat for 3-4 minutes per side. Remove from heat and combine with pineapple sections. Toss with fresh chopped cilantro.

Heat flour tortilla in saute pan over medium high heat for 1 minute per side.

Add pork filling to Tortilla, top with fresh cilantro, chopped tomatoes and sour cream.

Optional: add avocado, lettuce or your favorite shedded cheese.

1 LB ground turkey

1/3 cup of chunky salsa

1/4 cup chopped shallots

1/3 cup chopped fresh cilantro

2 Tbsp olive oil, divided

1 Tbsp A1 steak sauce

2 tsp cumin

1 tsp cinnamon

1 tsp sea salt

1/2 tsp ground pepper

Mix ground turkey with salsa, shallots, cilantro, 1 Tbsp oil, A1 sauce, cumin, cinnamon, salt and pepper in bowl, refrigerate for one hour. Form into 4 patties and place in hot saute pan with remain 1 Tbsp of olive oil. Brown both sides [because the turkey is very lean be extra careful flipping these patties to keep their form].

Transfer patties to a oven proof pan and cook for additional 15 minutes in 350F preheated oven.

Serve on a roll garnish with sliced tomato.

1/2 stick or 1/4 cup of butter

2 cups chopped onions

2 Tbsp minced garlic

1 Tbsp fresh chopped peeled ginger

4 Tbsp curry powder

1 tsp salt

2 tsp cumin

1/4 tsp cayenne pepper

2 large boneless chicken breast, cut into 1inch pieces

Flour

1 can [14.5oz] diced tomatoes

1/3 cup fresh cilantro

1 cup sour cream

Cooked linguine or other pasta

Heat butter in saute pan over low heat. Add onions, garlic and ginger for about 5 minutes until mixture has softened. Add curry, salt, cumin and cayenne pepper for additional 2 minutes. Add chicken to brown and spinkled with a small amount of flour making a loose paste.

Add diced tomatoes with juice and cilantro. Simmer for about 35 minutes until chicken is cooked. Remove from heat and add sour cream. Serve over your favorite pasta.

Enjoy!