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Recipes
Popcorn Truffle and Parm
By Pollin
Food Network Aaron McCargo Jr
- 4 tablespoons unsalted butter
- 1/4 cup chopped fresh chives
- 2 teaspoons black truffle salt or oil
- Salt and freshly ground black pepper
- 1 cup grated Parmesan
- 1 bag microwave popcorn, popped as directed
Eggplant
By Pollin
Directions: Cut the 2 ends off the eggplants
- 2 medium Italian eggplants, cut lengthwise into 10 (1/4-inch thick) slices (21 oz total when sliced)
- kosher salt and fresh black pepper, to taste
- 1 1/2 cups quick marinara sauce
- 1 large egg
- 1/2 cup part skim ricotta cheese
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
- 8 oz frozen spinach, heated through and squeezed well
- 1 garlic clove, minced
- 1 cup (4 oz) shredded part-skim mozzarella (Polly-O)
Chicken in Tarragon-Mustard Cream Sauce
By Pollin
***I found I would prefer the dish with more sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
- Salt and freshly ground pepper
- 1/2 pound white mushrooms, thinly sliced
- 1 large shallot, minced
- 3/4 cup dry white wine
- 1 1/4 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- 2 tablespoons grainy mustard
- 2 tablespoons chopped tarragon
- Buttered noodles, for serving
Roasted Garlic
By Pollin
Preheat the oven to 400°
- 6 * 6 heads garlic
- 1/4 * 1/4 cup extra-virgin olive oil
- 2 * 2 tablespoons salt
Cornbread Panzanella Salad
By Pollin
Combine all the ingredients in a large bowl
- 8 * 8 ounces cornbread, cut into cubes (about 2 cups)
- 1/2 * 1/2 cup halved cherry tomatoes
- 1/2 * 1/2 cup cubed fontina cheese
- 1/2 * 1/2 cup cubed cucumber
- 1/4 * 1/4 cup chopped fresh basil leaves
- 1/3 * 1/3 cup extra-virgin olive oil
- 1 * 1 lemon, zested and juiced
- 1/2 * 1/2 teaspoon kosher salt
- 1/2 * 1/2 teaspoon freshly ground black pepper
Thai Salad
By Pollin
Combine all of the dressing ingredients except the olive oil in a small blender or food processor and blend un...
- Dressing
- 2 tablespoons unsweetened almond butter
- 1 tablespoon water
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
- 1 clove garlic, crushed
- 1 tablespoon cilantro, chopped
- 1/3 cup extra-virgin olive oil
- Salad
- 1 large English cucumber
- 1 medium beet (preferably a golden beet, peeled
- 1 large carrot, peeled
- 1 medium jicama, peeled
- 1 1/2 cups cooked, shredded chicken
- 1/4 cup chopped Spicy Almonds (see note below)
- sea salt and fresh cracked pepper
- 1/4 cup fresh chopped basil
- 1 lime
Chicken Soup
By Pollin
1-2 Cups cooked of your starch, could be rice, could be pasta, could be beans could be potatoes but that would chan...
- 1 Whole Chicken or ideally 1 chicken carcass and 1 whole chicken
- 1 Cup Onion
- 1 Cup Celery
- 1 Cup Carrots - Remember this is your mirepoux, the exact amount is not all that important what is important is the proportion, it should all be equal parts.
- I used one container Trader Joe mirepoux.
- 2 Cups White Wine - Remember the rule for cooking with wine, if you wouldn't drink it at the table you shouldn't cook with it.
- 8-12 Cups cold water depending on the size of the pot and the size of the chicken
- I only used 6 cups water and had to had to more after.
- 4-6 Cloves Garlic
- 1-2 TBSP Oregano *** I used 1 tsp Italian season
- 1-2 TBSP Thyme *** I used a couple sprigs of thyme
- 1 TBSP Salt
- 1 TBSP Pepper
- 1-2 Large Tomatoes, Chopped
Almonds
By Pollin
Preheat the oven to 350°F
- 1 cup whole natural almonds
- 2 tablespoon extra-virgin olive oil
- 2 teaspoons coconut aminos
- 1 1/2 teaspoon maple syrup
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon cayenne
- 1/4 teaspoon paprika
Chili Paleo Crock Pot
By Pollin
Sauté onions and garlic together in a large saucepan over medium heat Add in ground beef (or turkey) to th...
- 2 lbs. of ground beef or turkey
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red and 1 green bell pepper, both diced
- 1 cup of carrots, finely diced
- 1 cup of celery, diced
- 1 jalapeno, minced
- (1) 28-ounce can of crushed or stewed tomatoes
- (1) 14-ounce can of diced tomatoes
- (1) 15-ounce can of tomato sauce
- 1/4 cup diced green chilies
- 1/2 TBSP adobo sauce
- Spices
- 3 Tbsp. of chili powder
- 1 Tbsp. of oregano
- 1 Tbsp. of basil
- 2 tsp. of cumin
- 1 tsp. of salt
- 1 tsp. pepper
- 1 tsp. onion powder
- 1/2 tsp. of cayenne
- 1 tsp. smoked paprika
- Garnish (optional but highly recommended!)
- 4 About 4 strips of cooked bacon, crumbled
- 1 or 2 avocados, diced
Malaysian Chicken Pizza
By Pollin
Preheat oven to 500°. Combine first 8 ingredients in a bowl; stir well with a whisk
- 3/4 * 3/4 cup rice vinegar
- 1/4 * 1/4 cup firmly packed brown sugar
- 1/4 * 1/4 cup low-sodium soy sauce
- 3 * 3 tablespoons water
- 1 * 1 tablespoon minced peeled fresh ginger
- 2 * 2 tablespoons chunky peanut butter
- 1/2 to 3/4 * 1/2 to 3/4 teaspoon crushed red pepper
- 4 * 4 garlic cloves, minced
- * Cooking spray
- 1/2 * 1/2 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 1/2 * 1/2 cup (2 ounces) shredded reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
- 1/4 * 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- 1 * 1 (12-inch) Basic Pizza Crust
- 1/4 * 1/4 cup chopped green onions