Country Tomato with Gnocchi (for 2)
Creole Chicken and Shrimp with Brown Rice 'n Red Beans (for 1)
Jay's piquant Creole Chicken and Shrimp is prepared with diced chicken breast, sauteedshrimp, crushed tomatoes, celery, onion, bell peppers, garlic, parsley, thyme, and a bit of cayenne and white pepper (bam!) The Creole mixture is served over a bed of red beans and brown rice. Stir it up and dive in!
*Dairy-free, gluten free
Jay's Creole Sauce recipe appeared in the first of his twelve cookbooks ("Chutneys, Relishes and Table Sauces"). You can google it!
Vegetarian Jambalaya with Wild Rice Pilaf and Cheddar (for 1)
Jay Vegetarian Jambalaya starts with a classic Creole sauce (made with celery, onions, bell peppers, garlic, and crushed tomatoes) slowly simmered and stirred. We then add cauliflower, zucchini, and mushrooms and cook it until the flavors meld together and serve Creole veggies over long grain and wild rice pilaf and top with shredded Cheddar at the finish. #gloriousvegetarian
Shrimp and Broccoli Bowl, Cauliflower Rice Risotto (for 1)
Step #1: Sear copious amounts of shrimp with olive oil, garlic, and Chardonnay, then toss with broccoli. Step #2: Make the caulifower 'rice' by macerating cauliflower heads into hundreds of tiny pieces. Step #3: Prepare risotto by sauteing onion, garlic, and bell peppers, gradually stirring in arborio rice and water, keep stirring over medium heat, and when risotto is loose and creamy add the caulifower and Parmesan cheese; cook over low heat. To serve, ladle the cauliflower risotto into a bowl and spoon the shrimp and broccoli over the top. #glutenfree #ItalianAmericanIngenuity
Chicken Bolognese with Penne (for 1)
Jay's Chicken Bolognese calls for simmering dark and white chicken meat with arich tomato sauce made with onions, carrots, celery, mushrooms,and garlic. Milk and wine are added and the sauce reduces and cooks slowly over a low simmer. Once the pasta is sauced, shredded Parmesan goes over the top with a finishing flourish. #MondayMealRedux