Wild Mushroom Risotto With Truffle Oil

Wild Mushroom Risotto With Truffle Oil

The Tease

Sexy shrooms, marvelous mushrooms, whatever you want to call them, I love 'em. This dish is amazing. Vegetarians are going to go for nuts for it. This risotto is second after lobster or Monkfish risotto. You will love it!

Time To Cook:
• Novice cook: 45 minutes + 30 minutes to reconstitute the dried mushrooms
• Experienced cook: 35 minutes + 30 minutes to reconstitute the dried mushrooms


There are over 10,000 kinds of mushrooms. Don't even think about eating wild mushrooms from some forest or garden. Without proper knowledge, 1 of 4 things can happen to you:
1) Nothing
2) You get violently ill
3) You start "trippin" and the world melts around you in your head
4) You die


• 1/4 cup of butter

• 1 garlic clove, minced

• 1 and 1/4 cup of assorted fresh mushrooms (crimini, oyster, shitake)

• 1/2 cup of dried, wild, sliced mushrooms Get a 1 oz bag. (reconstituted…meaning soaking in warm water for 30 minutes until they become soft)

• 2 tablespoons of extra virgin olive oil

• 4 tablespoons of truffle oil to finish the dish

• 1 small onion – small dice

• 2 cups of chicken stock

• 2 cups of wild mushroom stock

• 1 1/2 cups aborio or other grain rice

• fresh ground pepper and salt to taste (as needed).

• 1 cup of freshly grated parmesan cheese

• 2 tablespoons of dried parsley

• 2 tablespoons of dried thyme

• 1 cup of white wine


• Medium stock pot

• Small stock pot

• Sauté pan

• Ladle

• Wooden spoon

• Strainer

• Cutting boards and chef's knife

Preparation (Do it!)

1) Bring 2 and 1/2 cups of water (which will later be your mushroom stock) to a boil in the small stock pot. Take your 8 oz pack of mixed wild dry mushrooms and put them in the water. Cover the pot and let it seep like tea for 30 minutes. Drain well and reserve the stock in a measuring cup or larger container. Slice the mushrooms

2) During the time the mushrooms are soaking, it would be a great idea to dice your onion and mince your garlic. In the medium stock pot combine the chicken stock, mushroom stock, and 1/2 cup of white wine. Bring to a simmer and reduce to keep warm, but do not turn off your burner completely.

3) Over medium heat, in the sauté pan combine 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. After the butter has melted, add the garlic and sauté for 1 minute, then add all of the sliced mushrooms and cook for about 8 minutes. Add 1/2 cup of white wine and sauté for 1 minute. Take off of the heat and reserve the mushrooms in a bowl.

4) Without washing the sauté pan, return it to the burner. Over medium-high heat add the other tablespoon of olive oil and 2 tablespoons of butter. When the butter is melted, add the rice and stir a few times. Let the rice toast for two minutes. Add 1 cup of white wine and cook until the liquid has been absorbed. Then ladle in your stock a few at a time.

Risotto is not hard to make. You just have to pay attention to it. The trick to making great risotto is to ladle in the stock little by little. (And having the best ingredients helps, of course.)

5) Ladle the simmering broth into the risotto a few ladles at a time. Stir mixture constantly. Continue to slowly add broth, a few ladles at a time, until rice is cooked - about 20-25 minutes.

6) After about 15-18 minutes, add your reserved mushrooms. .

7) When the risotto is done, combine with truffle oil, cheese and dried herbs.

Source: http://www.culinaryseductions.com/

Vodka Penne with Sexy Salmon

Vodka Penne with Sexy Salmon

The Tease

I can't express how delicious this dish is. Make sure you get decent canned tomatoes with basil.

Time To Cook:

• Novice cook: 35-40 minutes
• Experienced cook: 20-25 minutes


Vodka is a colorless liquid containing ethanol purified by distillation from a fermented substance such as grain, potatoes, molasses, beets, and a variety of other plants. Rye and wheat are the classic grains for vodka. Its roots are Eastern European.


• 2 cups penne pasta

• 2 cups crushed tomatoes with basil - get canned from your market

• 1/2 cup vodka

• 1/4 cup heavy cream

• 1/4 cup grated Parmesan

• 4 cloves garlic, minced

• 3/4 cup red onion, small dice – get a medium onion

• 3/4 red pepper, small dice – use a large pepper

• 3/4 pound salmon fillet, cut into one inch, bite-size pieces

• 1 tablespoon butter

• 2 tablespoons extra-virgin olive oil

• 1/3 cup basil, minced


• medium stock pot for the pasta

• large skillet for the sauce

• medium, non-stick pan to sauté the fish

Preparation (Do it!)

1) Fill a stock pot 2/3 full with water, add a pinch of salt and bring to a boil. Cook the pasta until it offers slight resistance when bitten into, but isn’t overly soft or overcooked. (This is known as “al dente.”) Drain the cooking water and return the pasta to the stock pot. Do not rinse your pasta with water.

2) Place your non-stick skillet over medium-high heat and add a tablespoon of butter.

3) When the butter is melted, add the minced onion and peppers and cook until translucent, about 5-6 minutes. Stir occasionally and season with a pinch of salt and pepper.

4) Add the garlic and sauté for 1 minute.

5) Add the tomato sauce slowly, so it won’t splatter and bring to a simmer for 3-4 minutes.

6) Add the vodka and continue cooking until the liquid is reduced by 1/4.

7) While the sauce is reducing, add the olive oil to your other non-stick skillet and heat on medium high.

8) Add the salmon and cook for 2 minutes on one side and 1 minute on the other side. Season with salt and pepper. Reserve on plate with paper towel.

9) Add the cream to the tomato sauce and let it thicken for 3-4 minutes.

10) Add the salmon, Parmesan and basil and cook for 1 minute.

11) Toss the pasta with the sauce, serve in a bowl and top with basil leaves.

Source: http://www.culinaryseductions.com/

Scrumptious Grilled Salmon with Micro Greens

Scrumptious Grilled Salmon with Micro Greens

The Tease

This is a fairly easy (the sauce is the hardest part), tasty and healthy dish that will be sure to make her swoon for more. Serve with Champagne and she will love you-- at least for a moment. Note: if you can't find micro greens at your grocery store chop up some spinach instead. It will work just the same. This can be served as an appetizer too.

Time To Cook:

• Novice cook: 60 minutes • Experienced cook: 35-40 minutes


Salmon is a super sexy fish that is fantastic for your system. Salmon meat contains large levels of omega-3 fatty acids, which studies show can lower your risk of heart disease, stroke, Alzheimers and depression. The American Heart Association recommends people eat at least two servings of fatty fish per week.


• 1/2 pound of fresh salmon, skinned

• Juice of 1 lemon

• 1 red bell pepper

• 1 tooth of garlic, peeled

• 1 tablespoon of fresh ginger, peeled

• Juice of two freshly squeezed oranges (blood oranges are best)

• 1-2 tablespoons of honey

• Salt and pepper

• 1/2 cup of extra virgin olive oil (higher quality works best)

• Micro greens (available at your grocery store) or spinach


• Hand blender or blender

• Saute pan, griddle pan or bbq

• Plastic wrap

• Tongs

Preparation (Do it!)

1) Roast the pepper. Put the pepper directly onto your gas burner on your stove top. Keep turning until the entire fruit (yes, it's officially a fruit) is black. If you have an electric stove, roast in the oven at 350˚ for 25-35 minutes, until it's black. When done, wrap in plastic foil and wait until it has cooled down to peel off the skin. When taking off the skin, you will also easily be able to take the seeds out.

2) To make the sauce, put the olive oil, orange juice, ginger, garlic and roasted pepper in the blender and puree. (High speed for the hand blender.) Add the honey to taste and season with salt and pepper.

3) Lightly coat your fish with lemon, some olive oil and salt and pepper. Cook on a heated grill pan or grill approx. 3-5 minutes each side. When the fish is half cooked, turn it over. Make sure you don't cook it too long or you'll dry it out. The internal temperature of the cooked fish should be 125˚F or 50˚C. Do not overcook. You want this fish wet.

4) Mix the greens with some balsamic vinegar and salt and pepper to taste.

5) Heat up the sauce on the stove top in a small sauce pot on low, or microwave for a minute or so.

When you're done, plate the fish on the micro greens and drizzle the sauce on top of and around the fish.

Source: http://www.culinaryseductions.com/

Prosciutto-Wrapped Asparagus

Prosciutto-Wrapped Asparagus

The Tease

This is a classic combination of two wonderful flavors blending together in perfect harmony. "Prosciutto" in Italian means ham. It is a cured meat and some of the best comes from Parma in Italy. Serve this as a starter or unique side dish.

Time To Cook:
All cooking levels: 5 minutes


Sexy Factoid: Asparagus has been misclassified as an aphrodisiac. It's not. People used to think the shape of a fruit or veggie was a clue as to what part of the body it would help. Anything with a phallic shape, well that must be an aphrodisiac! But don't worry, asparagus has plenty of other benefits. It's low in calories and jam packed with vitamins A, B and C.


• 4 oz of fresh asparagus, bottoms trimmed

• 2 slices of lean prosciutto or ham

• Slices of Parmesan cheese, to garnish


• Medium stock pot

Preparation (Do it!)

1) Boil or steam the asparagus until just tender. It should only take a few minutes. The less you cook your vegetables, the more nutrients you retain.

2) Drain the asparagus and dry it with paper towels.

3) Cut the slices of prosciutto lengthwise into long strips and wrap the asparagus. Leave the tip of the asparagus head exposed and about 1/4 to 1/2 inch at the bottom exposed.

4) Add Parmesan cheese just before serving.

You can make this in advance. Wrap with plastic wrap and put in the refrigerator until needed.

Source: http://www.culinaryseductions.com/

Spicy Carrot and Ginger Soup (Wolfgang Puck)

Spicy Carrot and Ginger Soup (Wolfgang Puck)

The Tease

This soup is a zinger. It brings a happy tingle to your nose and your belly. It can be great as a main course served with bread and unsalted butter or you can start with this as a delicious first course for a multi-course meal.

Time To Cook:

• Novice cook: 1 and 1/2 hours
• Experienced cook: 1 hour


Carrots are amazing for you. They are packed full of antioxidants and they are the richest vegetable source of vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision, especially night vision.

Plus, they're practical - remember that scene in Fast Times at Ridgemont High where Phoebe Cates' character was demonstrating to Jennifer Jason Leigh's character how to eat a man's carrot properly?


• 1 pound orange carrots

• 1 pound yellow carrots

• 1 pound white carrots

• 1/4 cup peanut oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1 tablespoon minced green onion

• Pinch red pepper flakes

• 1 tablespoon salt

• 1/2 teaspoon freshly ground white pepper

• 1/2 teaspoon turmeric

• 1 tablespoon honey, or to taste

• 8 cups vegetable stock

• 1 cup heavy cream

• 4 ounces butter

• Oil, for deep-frying

• 1/2 cup julienne ginger


• Large stock pot

• Hand blender or regular blender

• Vegetable peeler

Don't forget your measuring cups and spoons and cutting board.

Preparation (Do it!)

1) Peel the carrots and slice thinly. In a stockpot, heat the oil and sauté the garlic, minced ginger, green onions and pepper flakes for 1 to 2 minutes or just until glossy. Do not allow to develop color. 2) Add the carrots, salt, pepper, turmeric and honey. Sauté for 2 minutes, stirring constantly. 3) Add the stock and bring to a boil. Lower to a simmer and add the cream. Cook for 40 minutes or until carrots are tender.

4) Transfer to a blender; add the butter and process to a puree. Strain soup into a new stockpot. If the soup is too thick, add extra stock. Taste and adjust seasoning with salt, pepper and honey. Keep warm.

5) Preheat oil to 300˚F. Deep-fry the ginger and drain on a plate lined with a paper towel.

To serve: ladle 6 to 8 ounces of soup. Garnish with fried ginger. Serve immediately.

Tip: Cook this over a two-day process for a more intense flavor. If you can't get yellow and white carrots just use the regular orange ones.

Source: http://www.culinaryseductions.com/

Don't Step on My Walnut Pesto

Don't Step on My Walnut Pesto (with Shrimp on the Side)

The Tease

Originating from Northern Italy, "pesto" simply means crushed herbs. Basil, Italian parsley, Parmesan cheese, garlic and olive oil.

Time To Cook:

• Novice Cook 25 Minutes
• Experienced Cook 15 Minutes


Basil in Greek means "king." The ancient Greeks called basil "the herb of kings" and many cooks now call this the "king of herbs." This awesome herb belongs to the mint family. There are about 10 kinds of basil from Genova, the sweet Italian kind to Lemon basil used in Indonesian food and Dark Opal basil which is a redish-purple color. A very sexy thing about basil are its health benefits. Did you know that adding fresh basil to uncooked foods such as salad kills potential harmful bacteria (even if it is infused with vinegar.) Basil is also a good source of magnesium, which promotes cardiovascular health by prompting muscles and blood vessels to relax, thus improving blood flow and lessening the risk of irregular heart rhythms or a spasming of the heart muscle or a blood vessel. Also basil is a very good source of iron, calcium, potassium and vitamin C.

Walnuts are a super-sexy, powerful food that are very good for your system. They are high in omega 3 fats and they are a decent source of providing antioxidants. Walnuts also protect healthy cells, detoxify potential harmful cells that cause cancer and stop cancer cells from duplicating.

There are twenty-one species of walnuts and several hybrids exist. That's a lot of nuts. The black walnut prevails throughout North America.


• 3/4 cup of walnuts

• 1 bunch of basil

• Bunch of Italian parsley

• 3-5 teeth of cleaned fresh garlic

• 1 cup of extra-virgin olive oil

• 1 cup (you may need less) of freshly grated Parmesan cheese

• 1 tablespoon of fresh, cracked pepper

• Salt to taste

• Pre-cooked cocktail shrimp


• Hand blender, food processor or blender

Preparation (Do it!)

1) Roasting the walnuts is optional, but adds a great nutty flavor. To roast walnuts, place them in a pre-heated 350 degree on a cookie sheet for 7-12 minutes. Check on them to make sure they don't burn. If they do, you must start over.

2) Take the stems off the basil and Italian parsley and add them to a blender.

3) Add garlic, nuts, 1/2 cup grated Parmesan cheese, pepper and a pinch of salt to the blender.

4) Add the extra virgin olive oil.

5) Blend all of the ingredients together until a thick paste is created.

6) Season to taste with left-over Parmesan cheese, salt and pepper.

Source: http://www.culinaryseductions.com/

Exploding Popcorn for Movie Night and Beyond

Exploding Popcorn for Movie Night and Beyond

The Tease

Don't feel like doing dinner and a movie? How about popcorn, beer and a DVD? Popcorn is a very healthy snack when you pop it yourself. Below is a simple recipe that will have her snatching up that last popped kernel before you do.

Time To Cook:

• All cooking levels: approximately 10 minutes


Popcorn is high in fiber, low in calories (if you don't add butter or too much olive oil), contains no sodium or sugar and is fat free.


• 2 tablespoons of popcorn kernels

• 1 tablespoon of canola oil

• 2 tablespoons of extra virgin olive oil

• Salt to taste


• Deep, large, nonstick pan with a lid or a stock pot with a lid

Don't forget your measuring cup and spoons!

Preparation (Do it!)

1) Heat your non-stick pan on a stove top burner at medium heat and add the canola oil.

2) Wait 30 seconds and add the popcorn kernels to the pan or pot.

3) Shake your kernels once in a while. Cook until the popping slows.

4) Remove from heat and place popcorn in the bowl. Add the olive oil, toss it and salt to taste. Note: Higher quality extra virgin olive oil works best.

Source: http://www.culinaryseductions.com/

Nice Insalada Caprese

Nice Insalada Caprese

The Tease

Great as a starter. Fresh mozzarella cheese, basil leaves, on the vine tomato, olive oil, salt and pepper salad.

Time To Make:
All Skill Level Cooks 10 Minutes


The salad was invented in 1950's at the "Trattoria Da Vincenzo" on the beach Marina Piccola of Capri, Italy. The La Caprese salad was born so that the ladies could "have a nice lunch while still fitting into their bikinis."


• 1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick

• 2 large ripe tomatoes, sold on the vine, sliced 1/4-inch thick

• 1 cup fresh basil leaves

• Salt and freshly ground pepper

• 1/4 cup extra-virgin olive oil or, even better, olive oil infused with truffles


• A plate for presenting your salad

Preparation (Do it!)

1) On a large plate, layer cheese, tomato and basil in individual layers. Drizzle olive oil over salad and season with salt and pepper. Or do a freestyle presentation.

Source: http://www.culinaryseductions.com/

Heavenly Herbed Cheese Spread

Heavenly Herbed Cheese Spread

The Tease

This dish is influenced by Italian, French and Greek culinary cultures. You can make it a day in advance and store it in the refrigerator. Soft cheeses such as feta, goat cheeses, fresh herbs, thyme, garlic. Serve it cold or at room temperature.

Time To Cook:
• Novice cook: 30-40 minutes
• Experienced cook: 15-20 minutes


Ricotta cheese is a wet, creamy, mild, fresh cheese that is soft in texture and has a slightly sweet flavor. Traditional Italian cheese-makers originally produced ricotta from the whey that remained after making mozzarella and provolone cheeses. Ricotta literally means "re-cooked."


• 1 tablespoon of unsalted butter

• 1/2 tablespoon of minced garlic

• 1/4 cup freshly grated parmesan cheese

• 1 cup of crumbled feta or goat cheese

• 1 cup of ricotta cheese

• 1 tablespoon of chopped fresh thyme

• 1/2 tablespoon of chopped fresh parsley

• 1/2 tablespoon of chives

• 1/2 tablespoon of chopped fresh basil

• 1 tablespoon of fresh ground pepper

• Juice of half a lemon


• Large bowl

• Small saucepan

• Hand blender, blender or food processor

Preparation (Do it!)

1) In a small frying pan, heat the butter over medium heat and let it melt. Add the garlic and cook the garlic until tender, about 1 minute. Don't let the garlic turn brown.

2) Transfer butter and garlic mixture to a food processor or hand blender and add the rest of the ingredients.

3) Salt and pepper to taste. If the flavor is too strong, you can add more ricotta cheese.

Source: http://www.culinaryseductions.com/

Sassy Spinach and Shrimp Salad

Sassy Spinach and Shrimp Salad

The Tease

I had her at the salad. This was course one of a special two-course dinner I made for Valentine's day. It's unique, tasty and healthy. What makes this salad unique are the zucchini chips. I got the idea to fry up thinly sliced seasoned chips while working out on the treadmill an hour before cooking. Damn yummy. Serve with a glass of Champagne and let the games begin.

Time To Cook:
• Novice cook: 35 minutes
• Experienced cook: 20 minutes


Shrimp pack a powerful protein punch - a four ounce serving of shrimp supplies 23.7 grams of protein (that's 47.4% of the daily value for protein.) At 112 calories and less than a gram of fat, this makes them a super-efficient protein provider. Shrimp are also a very good source of vitamin D, selenium and vitamin B12. While they are found throughout almost the entire world (and many countries farm-raise shrimp,) much of the world's supply comes from the United States, South and Central America, Japan, Thailand and Taiwan." Source http://www.whfoods.com/genpage.php?tname=foodspice&dbid=107


• 3/4 pound of small, cleaned and shelled shrimp

• 1 small bag of organic baby spinach

• 3 medium green squash or zucchini, thinly sliced

• 1-2 tablespoons of steak seasoning, such as Lawry's

• 1/4 cup of canola or vegetable oil (used for frying the zucchini)

• 3-4 teeth of garlic, minced

• Zest of one lemon

• Juice of half a lemon

• 2 tablespoons of balsamic vinegar

• 3-4 tablespoons of extra virgin olive oil

• 1 tablespoon of sea salt

• Pepper to taste


• Frying pan

• Large bowl

• Citrus zester (hint you can use the fine teeth of a cheese grater if you don't have a zester)

• Food processer

• Mandolin (it's a French cutting contraption that makes perfect sized and cuts every time)

Don't forget your measuring cups and spoons and cutting board!

Preparation (Do it!)

1) Wash your spinach thoroughly and pat dry with a paper towel. You can also use pre-packaged, pre-washed, organic spinach and put that in a bowl after washing and drying.

2) Shell and clean the shrimp (de-vein) or (my suggestion) get shrimp that are already cleaned. Set aside.

3) Use a mandolin (a great chef's tool), food processor, or a knife to thinly slice the zucchini and season with steak/meat seasoning.

4) Fry the chips in the canola oil until brown. Set aside and pat dry with paper towel.

5) Heat up the olive oil in a saute pan. Add the shrimp and cook for approximately one minute on each side. Add the zest, lemon juice and garlic and cook for another minute.

5) Add the balsamic vinegar, toss the mixture with the spinach and season the salad with sea salt and pepper to taste.

Source: http://www.culinaryseductions.com/

Love Me Long Thyme Chicken Salad

Love Me Long Thyme Chicken Salad

The Tease

This is a Lebanese style chopped chicken salad, with thyme, garlic, paprika, lemon, and olive oil.

Time To Cook:
• Novice cook: 30 minutes (not including overnight marinade time)
• Experienced cook: 15 minutes (not including overnight marinade time)

The ancient Egyptians used thyme to preserve their dead pharaohs. They believed it was a symbol of great courage. The Greeks used to burn thyme as incense at sacred temples.

Thyme is a versatile healer. It's high on the list of anti-oxidant foods and is a traditional, natural medicine used to help with chest and respiratory problems such as bronchitis and coughs.


• 2 pounds of boneless chicken breast - cut into one inch pieces

• 5 cloves of crushed garlic

• 2 teaspoons of minced fresh thyme

• 1 teaspoon of paprika

• 1/2 teaspoon of cayenne pepper (omit if you don�t like spicy food)

• 1 teaspoon salt

• 1/2 teaspoon of freshly ground pepper

• 1/2 cup of fresh squeezed lemon juice

• 1/2 cup of extra virgin olive oil

• 1 heart of romaine lettuce, cleaned and chopped

• Balsamic vinegar

• 1 small red onion chopped

• 2 tomatoes chopped


• Bowl to mix and marinade the chicken

• Cast-iron pan or grill

Don't forget your measuring cups and spoons and cutting board!

Preparation (Do it!)

1) Combine the chicken, garlic, thyme, paprika, cayenne pepper, salt, pepper, lemon juice and olive oil in a bowl. Cover with plastic wrap and marinate overnight.

2) The next day, combine the lettuce, onion and tomato. Add a splash of oil and balsamic vinegar. Season with salt and pepper to taste, then set aside.

3) If you are grilling, you can put the pieces on metal or wooden skewers or rosemary twigs. Cook for 5-10 minutes on high turning every 3 minutes, or

4) If you are sauteing, cook over medium high heat until chicken is brown on each side. 5) Serve chicken hot over the cold salad.

Source: http://www.culinaryseductions.com/

Fun N' Fire Farafalle Pasta

Fun N' Fire Farafalle Pasta

The Tease
Bowtie pasa with with roasted veggies, basil, pine nuts, Parmesan cheese and red pepper flakes. This isn't a saucy dish and you won't have to worry about dealing with a potential splatter and stain problem.

Time To Cook:
• Novice cook: 50 minutes
• Experienced cook: 30 minutes


Farfalle pasta is bowtie pasta. Its English translation means butterflies.


• 1 pint of mini, sweet bell peppers, diced

• 1 large Italian squash or zucchini, medium-diced

• 1 small red onion, medium-diced

• 3 cloves of minced garlic

• 1/2 tablespoon of crushed red pepper

• 1 tablespoon of white balsamic vinegar

• 2 tablespoons of extra-virgin olive oil

• 1/4 cup of roasted pine nuts

• 3 tablespoons of minced, fresh basil

• Basil leaves, to garnish

• Salt and fresh ground pepper, to taste

• 2 cups of farfalle pasta


• Large stockpot, to cook the pasta

• Mixing bowl to mix the veggies, herbs and other liquids

• Glass or aluminum pan (the one that comes with your oven is fine) to roast the veggies

• Cheese grater for freshly grated Parmesan cheese

Preparation (Do it!)

1) Pre heat your oven to 450˚F
2) Mix the peppers, onions, zucchini, garlic, red pepper, vinegar, olive oil, one tablespoon of basil and salt and pepper.

3) Put the mixture in a casserole dish or pan and roast at 450˚F for 20-25 minutes, until the veggies start to brown slightly.

4) Follow the directions on your farfalle pasta and cook in large stock pot.

5) Combine cooked pasta, veggies, pine nuts, and basil. Sprinkle grated Parmesan cheese over mixture to taste. Season with salt and pepper to taste.

6) Serve in a shallow bowl and garnish with a fresh basil leaf.

Source: http://www.culinaryseductions.com/

Wild and Frisky Mushroom Quesadillas

Wild and Frisky Mushroom Quesadillas

The Tease
I was once told by a sexy young lass that this was the best quesadilla she has ever had. I consider this a great complement, since it came from a gal who has lived in Southern California her entire life. A quesadilla is a large flour tortilla filled with cheese and other Time To Cook:
• Novice cook: 30 minutes
• Experienced cook: 20 minutes


Mushrooms are a fungus, which means they have no roots, seeds, flowers or leaves. Health benefits include lots of B-vitamins and selenium, which studies show can help prevent prostate cancer.


• 6 oz of sliced white or crimini mushrooms

• 3 cloves of minced garlic

• 1 small onion, diced

• 1 chopped green pepper

• 1 small, store-bought Jar of Salsa Verde. This is a green salsa. It's made with tomatillos and other love

• 1 10 oz bag of Mexican cheese

• 1 packet of 12 inch flour tortillas

• 1 tablespoon of dried thyme

• 1 tablespoon of dried basil

• 1 table spoon of dried parsley

• 1/4 cup of white wine

• 2 tablespoons of butter

• 2 tablespoons of extra virgin olive oil

• Fresh ground pepper and salt, to taste (as needed)

• 1 can of non-stick vegetable spray


• Large non-stick skillet (cast iron is what I like best)

• Smaller cast iron pan or something that is heavy which can sit on top of the tortilla and act as a press.

• Cutting board and knife

Preparation (Do it!)

1) Slice your mushrooms and set aside.

2) Mince your garlic, onions and peppers and set aside.

3) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted, add the mushrooms and garlic and saute for 6 minutes. Add the wine and saute until its gone. Set aside.

4) Over a medium-high heat add 1 tablespoon of the extra virgin olive oil and 1 tablespoon of butter to the skillet. When the butter is melted add the onions and peppers and saute for untile the onions are lucid about 6-8 minutes.

5) Clean Skillet. Place back on stove top and spray to coat generously the top of the pan. Turn heat to medium.

6) take out a tortialla and spoon a 1/2 cup of cheese on one half of it. Take 1/2 cup of the mushrooms and place over the cheese. Take 1/4 cup of the onions and peppers and place over the cheese. Sprinkle some cheese, a few tablespoons worth over the peppers and onions. Take two tablespoons of salase verde and place on top of that. Fold the vacant tortilla over the other to form a half moon. Place in skillet and immediately place your makeshift press which is in the form of a smaller skillet of pot with some water in it. You don't want to press down too hard though. Cook for 3-4 minutes, until that side starts to just get a bit golden brown.

7) Flip and return press and cook for a few more minutes. Cut and serve. Serve with sour cream, quacamole and salsa verde.

Source: http://www.culinaryseductions.com/

Simply Amazing Guacamole

Simply Amazing Guacamole

This is a healthy treat that is great as a dip, condiment or sauce. Classically it goes with tortilla chips. However, I love to dip romaine lettuce instead of chips as a healthy alternative. This is best made fresh and consumed immediately.

Hass avocados are available throughout the year, though they are the most abundant and at their best during the spring and summer in California, and October in Florida. During the fall and winter months, you can find Fuerto, Zutano and Bacon varieties which are fine for making guacamole.

Avocado is derived from the Aztec word "ahuacatl."

Health Benefits: Although avocados are fruits, they have a high fat content of between 71 to 88% of their total calories - about 20 times the average for other fruits. A typical avocado contains 30 grams of fat, but 20 of these fat grams are health-promoting monounsaturated fats, especially oleic acid.


• 2 ripe Haas (or avocados the size of your fist) avocados. To check for ripeness, the avocado should be soft, but not mushy to the touch. To ripen avocados, keep them in a closed plastic or paper bag over night.

• 4 cloves of garlic, minced

• Half a small red onion, small dice

• 1 tomato, seeded (take out the meat! Cut it in half and scoop out the insides), small dice

• 1 tablespoon of chili powder

• Juice of a fresh lime

• Salt and pepper to taste


• Bowl

• Whip or potato masher

• Measuring spoon

Preparation (Do it!)

1. Cut your tomatoes, garlic and onions and set aside.

2. Using a chef's knife, cut the avocado in half. To do this, plunge your knife into the flesh and cut around the seed in the fruit. Twist off the halves with your hands. Take your knife, plunge it into the seed and pull it out to to remove it. With a spoon, scoop out the meat of the avocado. Put it in a bowl and whip or mash it.

3. Add the rest of the ingredients and adjust the seasoning to taste.

Catherine's Spicy Chicken Soup

Catherine's Spicy Chicken Soup


* 2 quarts water
* 8 skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon garlic powder
* 2 tablespoons dried parsley
* 1 tablespoon onion powder
* 5 cubes chicken bouillon
* 3 tablespoons olive oil
* 1 onion, chopped
* 3 cloves garlic, chopped
* 1 (16 ounce) jar chunky salsa
* 2 (14.5 ounce) cans peeled and diced tomatoes
* 1 (14.5 ounce) can whole peeled tomatoes
* 1 (10.75 ounce) can condensed tomato soup
* 3 tablespoons chili powder
* 1 (15 ounce) can whole kernel corn, drained
* 2 (16 ounce) cans chili beans, undrained
* 1 (8 ounce) container sour cream


1. In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.

2. In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Source: allrecipes.com