Josh’s Entrées

Curry Chicken with Mint Rice

2lbs chicken breast chunked
1 red bell pepper
1 white onion
2 garlic cloves
1 hot chili pepper
3tbs curry seasoning
1tbs olive oil
2 cups of rice
handful of fresh mint leafs
1 box of low sodium chicken stock
1 can of lite coconut milk
2 medium carrots
salt and pepper

In a blender add the garlic, carrots, chopped bell pepper, onion, hot chili pepper, curry seasoning, and salt and pepper. Chop up to a paste like texture. In a hot pan add the olive oil and the curry paste. Saute for a few minutes then add the chucked chicken breast and begin cooking. After a few minutes add the chicken stock and lower the heat and simmer until the chicken stock reduces to about half (hour or two). Cook your rice anyway you want, I prefer my rice cooker but a stove or microwave works. Set aside the rice after cooked. Add the can of coconut milk to the simmering chicken, stir and let come back to temp then turn off the heat.  Tear up the fresh mint and add to the rice. Plate the rice and top with the curry chicken and garnish with a mint sprig. Enjoy!

Bibimbap

Steak or any beef you would like to use
Egg
Carrots
Green onions
Cilantro
Rice
Fresh chili
Red chili sauce (I found a Tobasco version)
Low sodium soy sauce
Salt and Pepper

In a rice cooker cook as much rice as you want. While that is going, peel the carrots and wrap in foil with butter, and S&P and cook till almost tender. Cook the beef any way you would like, then set a side and let rest. While that rests fry an egg. In a bowl add the rice and top with the carrots, beef, chili, green onion, cilantro, and egg. Pour red chili sauce on top mix together and enjoy! *Remember you don’t have to use these exact ingredients, make the dish with ingredients you love.

Great Burger

Ground steak or any other ground meat you choose
Fresh hot chili
Shallot
Bacon
Lettuce
Tomato
Egg
Dijon mustard
Salt and pepper
Olive oil
Whole wheat bun

In a bowl combine with your hands; the ground meat, small diced chili, small diced shallot, few splashes of olive oil, and salt and pepper. Make the burger patties and let rest in the fridge for an hour.  Preheat the grill or however you choose to cook the burgers. While doing that cook the bacon and set aside. Cook the burgers and set aside. Cook the egg sunny side up and season with salt and pepper. Assemble the burgers and enjoy!

Garlic Green Bean and Shrimp Risotto

Arborio Rice
Garlic
Fresh Shrimp
Fresh Green Beans
Fresh Parsley
White Wine
Lemons
Chicken Broth
Butter
Salt and Pepper

This dish is pretty much a traditional risotto without the cheese and add shrimp and green beans.  In a hot pan add olive oil, and chopped garlic, saute until golden. Add the rice and toast for a few minutes, add a splash of white wine and let cook off for a minute. Ladle over already simmering chicken broth into the rice a few ladles at a time, stirring and letting the rice absorb the liquid. Once you get about half way to the right consistency (al dente) add a few tbs of butter, lemon juice, shrimp, green beans, and salt and pepper. Cover and let the shrimp cook through, only a few minutes, add the fresh chopped parsley. Taste and re-season if necessary. Be careful not to over cook the pasta, you want the rice to have a small little crunch inside still. Serve immediately.

Lemon Basil Linguine


Box linguine noodles
Fresh Basil
Handful of arugula
Fresh parmesan reggiano cheese grated
Salt and pepper
2tbs olive oil
2 lemons squeezed
1 lemon zested

This is my favorite super fast go to pasta dish! Cook pasta according to the box instructions. While that is boiling rough chop the basil and the arugula, squeeze and zest the lemons, and grate the cheese. Drain the pasta, then toss the pasta with a handful of the basil and arugula, lemon and lemon zest, salt and pepper. Spin the pasta on to a plate and top with the cheese and more basil and arugula. Drizzle with a little olive oil and serve. Enjoy!

Sticky Honey Lemon Chicken


2 chicken breasts
1 lemon sliced
Salt and pepper
2 big handfuls of spinach
half cup of walnuts
2tbs of honey
3tbs olive oil
2tbs whole grain mustard

Preheat the oven to 400 degrees. Salt and pepper your chicken. In a large skillet heat some of the olive oil and brown your chicken on one side. When you flip the chicken coat with whole grain mustard, honey and slices of lemon and cover and place in the oven. Cook the chicken till the internal temp is 170 degress. Remove the chicken from the pan and set aside with the lemons still on the chicken, the chicken will rise to a safe 180 degrees as it rests. Add the walnuts and the rest of the olive oil to the pan and toss about on a medium burner for a minute, then add the spinach to warm up and place the chicken back in the pan. Enjoy!

Grouper in a Bag

1 8oz Grouper Filet
1 carrot chopped
1 lemon sliced
1 squash chopped
Handful of cherry tomatoes cut in half
1tbs butter
1tbs olive oil
1 rosemary sprig
good pinch of salt and pepper
Parchment Paper

Preheat oven to 400 degrees. Rub the fillet in olive oil and salt and pepper and half of the rosemary sprig and set aside. Get a good size piece of parchment paper and fold in half. On one side of the paper place your fillet and top will all the veggies. Break up the tbs of butter and place on top of the veggies with also a little more salt and pepper and a little more of the rosemary. Fold the other half of the paper over the food. Start at on end and roll/crimp the edge all the way around to seal the bag. Place on a baking sheet and bake for a bout 15min till the fish is done to your likeness. I will usually make a small on on the side for testing so you don’t have to interfere with the others for presentation. When done place the bag on a plate and serve. Your guests get to tear open the bag like a wonderful present! Careful of the steam. Whats so great about this is you can use any herbs, veggies or meat you like! It’s such a wonderful versatile way of cooking.