Chicken Provencal Wrap

003 (18)

Chicken Provencal Wrap

Package of Tomato Basil Wraps; set aside

6 cups shredded cooked chicken

1 red onion, cut in half and sliced into rings

1 Tablespoon butter

1 Tablespoon olive oil

1/2 cup sun dried tomatoes, chopped

one 15 oz. can/jar of water packed quartered artichoke hearts, drained

3 Roma tomatoes, diced

2 tablespoon capers, drained

6 large basil leaves, chiffonade


1/4 cup balsamic vinegsr

1/2 teaspoon red pepper flakes

1 Roma tomato, diced

2 green onions, sliced

1 clove garlic, minced

1 tablespoon capers, drained

3 large basil leaves, chiffonade

1/4 cup olive oil

1/2 cup canola oil

salt and pepper; to taste

Hearty Greens

Caramelize the red onion in the 1 tablespoon of olive oil and 1 tablespoon of butter. Place cooled caramelized onions in a large bowl. Add the remaining ingredients and toss.

Line the center of the wrap with hearty greens and add some of the filling; wrap.

Chicken Strawberry Wraps

001 (15)

Chicken Strawberry Wraps


1/2 cup balsamic vinegar

3 tablespoons olive oil

1/4 cup honey

juice and zest from 1 lime

salt and pepper; to taste


1 roasted chicken, skinned and meat shredded

7 oz. soft goat cheese

1/4 cup slated and roasted sunflower seeds

1 lb. strawberries, sliced

5 oz. diced pancetta, cooked crisp and drained

1/2 lb. pencil thin asparagus

Roasted on foil lined baking sheet with a drizzle of olive oil , salt and pepper ; to taste. Bake until tender, Cool. Squeeze lime juice over the top of roasted asparagus.

5 oz. baby spinach

5 green onions, sliced

package of 6 count spinach wraps/tortillas

Combine the dressing ingredients and whisk. Adjust seasoning , if needed.

Place wraps out and divide and spread evenly the goats cheese over the top.

Divide the roasted asparagus among the cheese covered wraps. Divide evenly the baby spinach among the wraps .

In a bowl combine the cooked chicken, cooked pancetta, onions and sunflower seeds; toss. Pour dressing over the top of the chicken mixture and toss until combined. Divide evenly among the wraps. Place the sliced strawberries evenly among the wraps. Roll and wrap in plastic if not serving right away.

Merguez Sausage Sliders with White Bean Spread

Merguez Sausage Sliders with White Bean Spread

Merguez Patties:

1 lb. ground lamb

3 cloves garlic, minced

1 Tablespoon harissa spice blend

1 tablespoon parsley, minced

1 tsp. paprika

1/2 tsp. ground coriander

1/2 tsp. cumin

1/4 tsp. fennel seed

salt and pepper, to taste

4 tablespoons olive oil

Harissa Spice Blend:

4 tsp. ground coriander

3 tsp. ancho chili powder

2 tsp. garlic powder

2 tsp. paprika

1 tsp. cumin

1 tsp. salt

1/2 tsp. cayenne

Grind up in spice grinder.

White Bean Spread:

1 (15 oz.)can white beans, rinsed and drained

1/4 cup olive oil

1/ 2 cup onions, chopped

3 cloves garlic, minced

2 tablespoons mint leaves, chopped

2 tablespoons cilantro, chopped

1/4 tsp. cayenne

1/2 tsp. black pepper

1/2 tsp of 4 spice mixture

1/4 cup lemon juice

Salt, to taste.

4 Spice Blend:

2 tsp. whole cloves

1 tablespoon black pepper corns

2 tsp. nutmeg

1 tsp. ground ginger

Grind up in spice grinder

Small Rolls

Fresh Baby Spinach

Combine the merquez sausage ingredients and form into small patties. Cook in a hot pan with a small amount of oil. Sear and cook through.

Place the ingredients of the bean spread into a food processor bowl fitted with a metal blade. Process until smooth.

Spread bean spread on both sides of the inside of the sliced roll and top with a sausage patty and top with spinach.

Mango Ale Pulled Pork Sliders

Mango Ale Pulled Pork Sliders


Pulled Pork:


4 pounds pork butt, trimmed of fat

1-12 oz bottle of  ale

1 tablespoon fresh grated ginger

1-11 oz can of mango nectar

2 tbsp brown sugar

1 tsp salt

1/2 tsp minced garlic

1/4 tsp freshly cracked pepper

1/2 tsp liquid smoke (optional)

1 dozen small rolls


In a medium sized bowl, whisk together peach nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside. In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the peach mixture.

Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.

When meat easily pulls apart, remove from pan, let it rest for 10 minutes.

Pull apart with forks and mix with Honey Mango Barbecue Sauce.

Honey Mango Barbecue Sauce:


1 1/2 cups Ketchup

1/2 cup Mango chutney

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup honey

1 tbsp honey mustard

1 tbsp Worcestershire sauce

2 tsp freshly ground black pepper

1/2 teaspoon minced garlic


Combine all ingredients in a medium sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.

Black pepper Coleslaw:


1 head, or 8 cups shredded cabbage

1/4 cup shredded carrot

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup milk

2 tbsp sugar

1 1/2 tbsp white vinegar

1 1/2 tbsp Spanish onion, grated

2 tsp freshly ground black pepper

1 1/2 tsp Hickory Mustard or honey mustard

1/2 tsp salt


In a large bowl, whisk together all ingredients except cabbage.

Stir in cabbage, and mix well.

Refrigerate until ready to use.

To make sliders:

Slice rolls in half. Lightly toast on low under broiler.

Top with Honey Mango Barbecue Pork and Black Pepper Coleslaw.

Serve immediately.

Makes 1-1/2 dozen sliders

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade

Eggplant Panini with Roasted Red Bell Peppers and Olive Tapenade


Marinated Eggplant

1 large eggplant

1/4 cup balsamic vinegar

2 cloves garlic , minced

1/2 cup olive oil plus 2 tablespoons

1 tsp black pepper


3/4 cup cured black olives, pitted and drained

1 anchovy fillet

1/2 tsp capers, drained

1/2 tsp lemon juice

2 tablespoons olive oil

1 Tomato, cut into 4 slices

Quality whole wheat sliced bread, 8 slices toasted

1 large roasted red bell pepper

4 slices mozzarella cheese

Slice eggplant into 1/4 inch slices. Combine the remaining of the marinated eggplant ingredients except 2 tablespoons olive oil. Place the eggplant slices in a ziploc bag along with the whisked together marinade. Allow to marinate for 30 minutes.

For the tapenade add all ingredients to a bowl a a food processor fitted with a metal baled and pulse until well combined. Set aside.

In a saute pan on high heat, heat 1 1ablespoon olive oil until very hot and saute as many eggplant slices as will fit in the pan without crowding until brown, about 3 minutes per side. Repeat with remainder of eggplant. Saute the tomato until tender with the remaining 1 tablespoon of olive oil.

Assemble the panini by spreading on one side of each slice of bread the olive tapenade. Place the eggplant on 4 slices on bread. Top that with tomato, roasted red bell pepper and mozzarella cheese and top the 4 slices with the other bread tapenade side down. Lightly brush bread with olive oil and place on grill or panini press until golden.

Slice in half and serve immediately.

Cheddar and Cucumber Sandwiches with Mango Chutney Mustard



8 slice seven grain bread

1 lb. sharp white cheddar, sliced

2 cucumbers, sliced into rounds


Mango Chutney Mustard

1 cup quality mustard

1/2 cup mango chutney

Process in food processor until smooth.

Spread one slice with mango chutney mustard. On the other slice place white cheddar then cucumbers and arugula. Put slices together.

Serbian Cevapcici Sandwiches-This sandwich may seem weird with the condiments . Trust me it’s the perfect flavor profile. I love these.



1 1/2 lbs. ground pork

1 lb. ground beef

1/2 lb. ground lamb

1 egg white

4 cloves garlic, minced

1 tsp. salt

1 tsp. baking soda

2 tsp. ground black pepper

1 tsp. cayenne pepper

1/2 paprika

Preheat a grill to med.-low heat.

Mix all ingredients well. With your hands form into finger length sausages about 3/4 inch thick.

Lightly oil the grill. Grill sausage until cooked through, turning as needed.

To serve:

Good quality flat bread or pita warmed or grilled.

Thinly sliced white onion

Stuff bread with sausages, and thinly sliced onions.