Dinners by Ali

Chef Alison Turner

Page 2 of 10

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 →

Salmon Quinoa Cakes with a Spring Salad of Green Leaf lettuce, Fresh Peas, Radish, Fennel, Pistachios, and a Citrus Champagne Vinaigrette

Tri colored quinoa, fresh Atlantic salmon, shallots, dijon mustard and old bay seasoning are combined and made into a “cake” and then pan sautéed until cooked through and crispy on the outside. The cakes are served with a fresh springy… Continue Reading →

Spinach Artichoke and Sun Dried Tomato Penne with Grilled Chicken

garlic, onions, artichokes and julienned sun dried tomatoes are sautéed in the herb infused sun dried tomato oil, and then added to the cooked penne pasta. Fresh spinach is added to a light creamy sauce of chicken stock and milk… Continue Reading →

Chipotle Lime Shrimp Tacos with Mexican Coleslaw and Southwestern Quinoa

Shrimp, onions and green chiles are sautéed until cooked and then sauced with a mixture of chilis, limes, cumin, chipotle etc. Served inside corn tortillas and topped with Mexican Cole slaw made creamy and flavorful with sour cream, lime juice… Continue Reading →

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