Dinners by Ali

Chef Alison Turner

Page 2 of 9

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 →

Patrick’s Favorite Lasagna with a Mixed Green Salad and Balsamic Dressing

Century Farm Grass Fed Beef and ground Italian sausage make the base of this rich and meaty lasagna. Layers of meaty sauce, noodles and a creamy herb mixture dotted with mozzarella cheese bake together until bubbly and delicious. To reheat:Just… Continue Reading →

Southwestern Quinoa Bowl

Quinoa is cooked in Vegetable stock until done. Then Sweet potatoes are cubed and tossed in a little olive oil, cumin, garlic, and chipotle and then roasted until tender. Black beans are seasoned with cumin, and green chilies. Avocados are… Continue Reading →

Chicken or Chickpea Lettuce Wraps served with a side of Vegetable Fried Rice

All the best Asian ingredients like fresh garlic and ginger, soy sauce, sriracha, Hoisin sauce, sesame oil and tomato paste come together to create the sauce for the lettuce wraps. finished with chopped green onion and sesame seeds all this… Continue Reading →

Dijon Sage Chicken with Bourbon Glazed Carrots and Wild Rice with Toasted Pecans

Chicken thighs are browned in a cast iron skillet and then the pan is deglazed with apricot preserves, chicken stock, garlic, dijon mustard and fresh sage. The chicken finishes cooking snuggled into the sauce until tender. Bourbon, honey and a… Continue Reading →

Parmesan Crusted Chicken with Garlic Mashed Potatoes and a Winter Salad with Champagne Dressing.

Chicken breasts are drizzled in olive oil and then crusted with panko and parmesan cheese with Italian herbs and cooked until crispy on the outside. Yukon gold potatoes are boiled and almond milk, a little butter and garlic are warmed… Continue Reading →

Korean Tofu Bowl with, Rice Marinated Cucumbers and Lime Slaw

Firm Tofu is pressed and then crumbled and cooked in a little oil until crisped. A spicy sauce of Korean Chili Paste, Garlic, Fresh Ginger, brown sugar and soy sauce is then added and cooked down until sticky and fulled… Continue Reading →

Corn, Sausage and Wild Rice Chowder with Homemade Corn Muffins

This is a healthier version of a rich chowder as it uses turkey smoked sausage, and pureed corn instead of cream to add the richness. Carrots, onion, sausage, and garlic are sautéed and then simmered in broth until soft and… Continue Reading →

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