Sorry for taking so long.

My old Windows Vista Laptop crashed and I lost my recipes that I was going to post up. Good things I had saved them on a flash drive, but it took forever to go out and buy my new MacBook Pro! Well here are two entrèe dishes with an appetizer and a salad. I had to do a lot of experimenting to get these down so without further ado let's get started!


The first thing is the King Greek Salad. Now this is a recipe in which you can add as much as you want or as much as everyone wants. First you'll need some mixed Field Greens. Then some nice Romaine Lettuce. Now for the software, some cucumbers, Kalamata olives, and crumbles feta cheese. Now to finish, make some greek yogurt dressing. For the dressing you will need to mix 1/2 cup of greek yogurt, a handful of fresh chopped parsley, 1 tablespoon of finely diced red onion, juice of a whole lime, 2 tablespoons of olive oil, 1/2 teaspoon of cumin, and salt and pepper to taste. Then chill it in the fridge for an hour and pour over and mix in with your salad.


Now we have a more hearty appetizer, but still healthy in a sense of being a vegetarian. These are Spicy Garlic Chicken Lettuce Wraps. What you will need is 1 lb ground skinless lean chicken breast,1/2 tsp cayenne pepper, 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp ground turmeric, 2 Tablespoons canola oil, 4 cloves garlic, minced, 1 tsp ground ginger, 2/3 cup water, 6 green onions sliced, 2 Tablespoons fresh cilantro, chopped, 2 Tablespoons fresh lemon juice, and a head of Iceberg lettuce.  Then mix ground chicken, cayenne pepper, ground coriander, ground cum and ground turmeric. Cover and let sit for approximately 1 hour. Heat oil in wok on high heat. Add garlic and ginger and let sizzle for a few seconds. Add chicken and stir fry for approximately 3 minutes. Add water and continue cooking until all liqued has been absorbed. Mix in scallions, cilantro and lemon juice. Stir fry for 1 additional minute. Serve in your lettuce leaves and enjoy. 


Beast Mode Steak will get you into the mentality of a beast!
I'm too lazy to put this recipe into word form so here's the recipe form straight from the USB device.


4 cups boiling water (to cover mushrooms)
2 1/2 to 3 ounces dried morel mushrooms
4 teaspoons plus 2 tablespoons olive oil
6 tablespoons minced shallots or green onions
Coarse salt and freshly-ground black pepper to taste
1/4 cup brandy
1 cup dry white wine
1/2 cup beef broth
1 cup heavy cream
4 (1 1/2-inch thick) Beef Tenderloin (Filet Mignon) steaks, approximately 8 ounces each

Mix water and mushrooms in large bowl. Let stand 30 minutes. Drain, reserving 1 cup liquid. Finely chop 1/2 of the mushrooms. Slice remaining mushrooms.

Heat 4 teaspoons olive oil in a medium skillet over medium heat. Add 2 tablespoons shallots and sauté 1 minute. Add chopped mushrooms; sauté 5 minutes. Season stuffing with salt and pepper.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add remaining 4 tablespoons shallots; sauté 3 minutes. Add sliced mushrooms; sauté 4 minutes. Mix in brandy and boil until almost no liquid remains, about 2 minutes. Add white wine; boil 3 minutes. Add beef broth and reserved mushroom liquid, leaving any sediment behind; boil 5 minutes. Add cream; boil until thickened, about 8 minutes.

Cut small slits or pockets (2 1/2-inch-wide by 1 1/2-inch-deep) in the side of each steak. Press 1/4 of mushroom dressing into each pocket. Secure with toothpicks.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat (I like to use my Cast-Iron Pots & Pans). Sear the steaks, moving them with tongs a little so they don't stick to the bottom, for 5 to 6 minutes per side. Use a meat thermometer to test for doneness:

Rare - 120 degrees F 

Medium Rare - 125 degrees F 

Medium - 130 degrees F

And now a final dish that will also be from the recipe USB which is a Cilantro-Tequila Grilled Chicken. You will need 2 (1-ounce) packages cilantro leaves. 5 garlic cloves, peeled. 1 shallot, roughly chopped. 1/2 serrano pepper, seeded and chopped. 1 tablespoon toasted cumin seeds. 1/4 cup fresh lime juice. 1/4 cup olive oil. 1/4 cup tequila. 1/2 teaspoon freshly ground black pepper. 1 teaspoon salt. 4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on). Salt and freshly ground black pepper. Fresh cilantro sprigs, for garnish. Lime wedges, for garnish.

Combine the first 10 ingredients in a blender or food processor and puree until smooth, stopping to scrape down the sides as needed. Place the chicken pieces in a baking dish or zip-top plastic bag and pour the marinade over the chicken. Marinate for 2 hours, or up 4 hours, turning occasionally to coat.

Preheat the grill to medium.

Remove meat from marinade, discarding the marinade, and pat the chicken dry with paper towels. Lightly season the chicken pieces with additional salt and pepper on both sides. Place the chicken on the grill and cook for 8 to 10 minutes on the first side. Turn and cook an additional 8 to 10 minutes. Turn chicken, as needed to keep from burning and to get grill marks until chicken is cooked through and tender, about 25 to 30 minutes total for thighs and legs and 35 to 40 minutes for chicken leg quarters. (An instant-read thermometer inserted into the thickest part of the chicken should register 165 degrees F, when fully cooked through.)

Remove chicken from the grill and let stand for 5 minutes before serving. Garnish chicken with fresh cilantro sprigs and lime wedges before serving.

That's all I got for now. Next week I will be consistently releasing two unique recipes and one unique drink recipe as well.