Recipes
Here are some easy ones. If you have some to share send and I’ll pass them along.
Cooking Light’s Chicken Piccata:
Dredge 4 chicken cutlets in flour. Cook in oil until done. Remove chicken. Add sliced shallot and 2 teaspoons garlic to same pan. Add 2 tsp lemon juice and a thinly sliced lemon. Add 1 Tbl each of capers and butter. When butter melts pour all over chicken.
Guy Fieri’s Bloody Mary Flank Steak:
Put together marinade of 1 cup V-8, ½ cup vodka, 1 tsp sea salt, black pepper, hot sauce, onion powder and 1 Tbl of lemon juice, Worcestershire sauce, horseradish, 4 Tbl olive oil, and 2 garlic cloves crushed. Add flank steak for 8-24 hours. Cook 8-10 minutes.
Beef and Black Bean taco Dip:
1 lb. ground beef
1 packet taco seasoning
2 tsp minced garlic
2 cans diced tomatoes with green chilies
2 cans black beans
2 cups shredded Monterey jack cheese
Cook beef, taco seasoning and garlic. Mash ½ of beans. Drain tomatoes. Add beef, beans, tomatoes, and half of cheese. Slow cook until warmed. Add remainder of cheese on top.
Make deviled eggs and add the below to the yolk mixture:
Tomato, mozzarella and basil
Red bell pepper and red onion
Smoked salmon, capers lemon juice and dill
Chicken, celery, and hot sauce
Ham, avocado, onion
Mozzarella and pepperoni
Giada’s Coffee Granita Dessert
3 cups heated coffee
½ cup sugar
Pinch salt
1 tsp vanilla extract
Whisk above and freeze 2 hours. Scrape with a fork and freeze another 2 hours. Put in glasses and top with whipped cream.
Boozy Chocolate pudding
In a saucepan over medium heat combine 2 cups whole milk, 1 cup Bailey’s Irish Cream, a 5 oz. package of chocolate pudding and 2 oz bittersweet chocolate, chopped. Bring to a boil whisking until smooth. Transfer to a bowl and put plastic wrap on surface of pudding. Refrigerate until cold. Serve in bowls with whipped cream on top. (Think I like whipped cream?)
Drink
Wines to try (and fairly easy to find):
Red: Hahn pinot noir $13, Joel Gott 815 cabernet sauvignon $17
Bogle, Mark West, Mondavi, and Columbia Crest
White: Kendall Jackson Chardonnay, Kim Crawford or Oyster Bay Sauvignon Blanc
Chateau Ste Michelle, La Crema, Josh
Lastly cocktails:
Try adding a small amount of orange liqueur to your next mimosa
Corpse Reviver #2: ¾ oz. each of gin, Lillet Blanc, orange liqueur, and lemon juice.
(gotta love the name, been around almost a hundred years in one form or another.)
Healthy Living,
Peter McKenna, M.D.
513.793.5772
McKenna Cosmetic Surgery Center . 10577 Montgomery Road . Cincinnati . OH . 45242
A Cincinnati Magazine “Top Doc” since 1998
