Chef Alison Turner

Author Ali

Teriyaki Chicken and Vegetable Stir Fry with “Fried Rice”

A colorful medley of vegetables are sautéed and added to some browned garlic chicken pieces. A sauce of Mirin, rice wine vinegar, fresh ginger, and stock is cooked and tossed with the chicken and veggies for a satisfying asian meal…. Continue Reading →

Chicken Sate with a Peanut Sauce, Cashew Rice and Marinated Cucumbers

All the flavors of Thai food (Garlic, Turmeric, soy, curry powder, ginger and honey) are added to create the marinade for the chicken tenderloins, which are then grilled to perfection and served with a peanut sauce made from coconut milk,… Continue Reading →

Pork Carnitas Tacos with Lime Jalapeño Slaw and Mexican Street Corn

Century Farm Pork is slow cooked in carnitas spices such as cumin, oregano, chili powder until fall of the bone cooked and juicy. Fresh lime juice, honey, cumin and garlic is tossed with fresh jalapeño and a cabbage mix to… Continue Reading →

Chicken and Vegetable Skewers with Savory Rice, Sun-dried Tomato vinaigrette and whipped Feta

Chicken breasts are marinated in a Moroccan inspired mixture of cumin, paprika, garlic, ginger, & cinnamon, and then skewered with asparagus, peppers, and artichoke hearts, and grilled until slightly charred and cooked through. Long grain rice is cooked in stock,… Continue Reading →

Chicken Enchiladas with Mexican Salad served with a Cilantro Lime Dressing

Chicken slow cooked in spices is tossed with roasted corn and some of the creamy enchilada sauce that is dotted with green chilies. The chicken mixture is then added to flour tortillas and rolled and placed in an oven safe… Continue Reading →

Ratatouille (with/without Crumbled “Sausage Works” Italian Stallion Sausages) over Penne Topped with Burrata Cheese

Diced zucchini, yellow squash, peppers, shallot and eggplant are sautéed with olive and and fresh thyme leaves until soft and caramelized and then added to a tomato sauce to create a chunky satisfying sauce to serve over penne. Once reheated… Continue Reading →

Century Farm Beef Shepard’s Pie Accompanied by a Mixed Salad and White Balsamic Dressing

Grass fed beef, straight from our Friend’s cattle farm, is browned with onion and carrot and then slow cooked in beef stock until soft and cooked through. Peas are added for an extra vegetable and some color. Yukon Gold potatoes… Continue Reading →

Lemon Thyme Chicken and Veggie Kebabs with Toasted Quinoa with Apricots, Pistachios, Mint and Feta

Fresh lemon zest and juice are combined with fresh thyme leaves, garlic, olive oil, and marinated and then skewered with tri-colored peppers, zucchini and onion and then grilled. Quinoa is toasted in a little olive oil and then cooked in… Continue Reading →

Chicken Fajita Tacos with Black Bean Salad

Mulitcolored peppers, sweet onion and chicken breasts are all sliced thinly and sautéed with a blend of garlic and Fajita seasonings. Black beans, corn, cherry tomatoes, red onion and yellow pepper are all mixed together and dressed with a chili… Continue Reading →

Greek Turkey Meatballs with Savory Rice, Minted Snap Pea Salad and Tzatziki Sauce

Ground lean turkey is seasoned with Camino Bakery whole wheat breadcrumbs, mint, parsley and oregano, grated zucchini and a little red onion and then pan sautéed. Basmati rice is cooked in chicken stock and greek seasoning, until fluffy and ready… Continue Reading →

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