Spinach, Red Pepper, & Scallion Frittata

INGREDIENTS

6-8 large eggs

1/2 teaspoon kosher salt, divided

1/4 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

2 cups baby spinach (2 ounces)

3/4 cup chopped green onions (scallion)

2 cloves garlic, minced

1 red pepper sliced thinly

2 tablespoons olive oil

INSTRUCTIONS

Preheat the oven to 400°F.

Beat the eggs and 1/2 teaspoon salt together in a small bowl; set aside.

Sauté the green onions, red pepper, and garlic for 2-4 minutes until soft. Pile the spinach into the pan and stir for 30 seconds to1 minute or until spinach wilts.

Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes. If the eggs are set, pull the frittata from the oven. For a browned and crispy top, place the frittata under the broiler for a minute or two after cooking.

Cool in the pan for 5 minutes then slice into wedges and serve.

Lonnie’s Rockin’ Rosemary Lemonade

INGREDIENTS

12 sprigs rosemary

8 cups water

6 large lemons (juice only; about 1 cup)

1 1/2 cups sugar

sprigs of rosemary for garnish

INSTRUCTIONS

In a large pot over medium-high heat, bring the water to a boil. Reduce the heat to medium-low so bubbles are just breaking the surface.

Add the rosemary sprigs; cover and steep for 45 minutes. Remove the pot from the heat and remove the rosemary sprigs (if necessary, strain the mixture to remove loose leaves). Add the sugar and stir until dissolved. Set aside to cool.

Place the lemon juice in a large plastic or glass container. Add the cooled rosemary syrup and stir until combined. Refrigerate until cold. Serve over ice garnished with rosemary sprigs.

Blood Orange Spritzer

INGREDIENTS

2 oz vodka or tequila

1 oz freshly squeezed blood orange juice, chilled

1/4 cup club soda

blood orange slices for garnish

INSTRUCTIONS

Fill a glass halfway with ice.

Add blood orange juice and liquor.

Top with a splash of club soda and garnish with orange slices.

Roasted Vegetable Salad with Balsamic Reduction

Ingredients

4 cups of baby kale

1 large eggplant

1 - 2 large sweet potatoes

I lb Brussel Sprouts

1 Ripe Avocado

1 cup green onions (chopped)

2 Red bell peppers (can use orange or yellow as well)

1 Purple Cabbage

3/4 - 1 cup Shredded Carrot

1 tablespoon Dijon mustard

1 garlic clove , minced

1/3 cup Extra Virgin Olive Oil

1/4 cup Unfiltered Organic Apple Cider Vinegar

2 tablespoons fresh lemon juice

1 tablespoon honey , as needed for sweetness

salt and pepper to taste

I cup balsamic Vinegar

2 tablespoons honey

Instructions

Preheat oven to 425 degrees F

Balsamic Reduction Instructions

• Add the balsamic vinegar and any sweetener to a small pot. 

• Bring it to a boil, then reduce the heat and simmer for 10-15 minutes or until the sauce coats the back of a spoon.

• Use immediately or store in a sealed container in the fridge.

Roasted Red Peppers

Roasted Vegetable Prep

Dice sweet potatoes, and eggplant into cubes, drizzle with oil and sprinkle with salt, pepper and smoked paprika

cut off stem ends of brussel sprouts, cut each sprout in half or quarters, drizzle with oil and sprinkle with salt, pepper and smoked paprika

rub peppers with 1 tablespoon of oilve oil

Toss eggplant, potato and brussels to coat and place on a parchment or aluminum lined baking sheet and place into the over for 35-45 mins based on your desired level of doneness add the peppers in a separate pan in the oven at the same time to roast

in a small bowl make the dressing for the cabbage slaw.

combine vinegar, garlic, honey, lemon or lime juice salt and pepper and olive oil. Wisk until combined. Add cabbage and carrot to the bowl and toss thoroughly

Remove potatoes, brussels, eggplant and peppers from the oven remove stems and seeds from peppers and slice the pepper flesh into slices

Assembly

Add kale to a plate or shallow bowl. Add about 3/4 cup each of sweet potato, eggplant, red pepper, red cabbage/carrot slaw and brussels to the salad. garnish with a handful of green onion and 1/4 -1/2 of a sliced avocado. Drizzzle with balsamic reduction

Chicken + Veggie Grain Bowl With Lemon Dressing

Ingredients

Bowl

• 2 boneless skinless chicken thighs

• 1/4 cup grape tomatoes (sliced lengthwise)

• 1/4 cup Baby Bella Mushrooms

• 1/4 cup Cooked Quinoa

• 1 small red onion (sliced thinly)I

• 4 cups baby spinach

• 1 tsp garlic powder

• 1tsp onion powder

• salt + pepper to taste

• 2 tablespoons extra virgin olive oil

  Dressing

• 1/2 cup extra virgin olive oil

• 2 tbsp fresh lemon juice

• 2 tbsp balsamic vinegar

• 1 tsp salt

• 1tsp pepper

• 1 clove minced garlic

• 1 tsp honey

Instructions

Dressing

Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.

Bowl

Preheat over to 450 degrees.

Season chicken with salt, pepper, onion and garlic powder on both sides

Bake In a cast iron skillet for 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.

Remove from oven and let rest for 5 minutes. Pull chicken into bite sized pieces using a fork or your hands.

Place the same skillet on medium heat and add mushrooms and red pepper and salt and pepper to taste and sauté until soft and caramelized, adding a splash of water as needed (if the pan gets too dry)

Assemble the bowl by adding spinach on the bottom and topping it with the mushroom onion mixture, chicken, tomatoes and quinoa.

Drizzle with desired amount of dressing.

Greek Salad With Salmon

Ingredients

Salad

• 1/3 Cup Feta Cheese crumbled

• Salad Greens of your choice ( I used romaine)

• 1/3 cup Grape Tomatoes (cut in half length wise)

• 4oz filet of Salmon (cooked)

• 1/3 cup Kalamata olives

• 1/3 cup red pepper (sliced)

Greek Vinaigrette Dressing

• 1/2 cup red wine vinegar

• 3 garlic cloves, minced

• 1 tablespoon fresh chopped basil (or 1 teaspoon dried)

• 1 teaspoon fresh chopped oregano (or 1/2 teaspoon dried)

• 1/2 teaspoon dried marjoram (optional)

• 3 tablespoons lemon juice (about 1 lemon)

• 3/4 cup olive oil

• Salt, to taste

• Freshly ground pepper, to taste

Quick Pickled Onions

• 1/2 cups apple cider vinegar

• 1 tablespoon sugar

• 1 1/2 teaspoons kosher salt

• 1 red onion, thinly sliced

• 1 cup water

Instructions

Quick Pickled Onions (prepare an hour prior)

Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.

Salad

Arrange salad greens on a plate or bowl. Add remaining toppings in desired pattern or toss it all in

Greek Vinaigrette

Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper.

Pucker Up Pomegranate Lime Mimosa

INGREDIENTS

1 bottle extra dry or brut champagne

2 cups 100% pomegranate juice

1 lime

INSTRUCTIONS

Add about 1/3 cup of pomegranate juice to a champagne flute.

Fill the rest of the glass with champagne.

Cut the lime in half widthwise and cut thin lime rings.

Squeeze juice from one of the lime rings into the glass and top with a ring for garnish.

Extra Crispy Fried Catfish

INGREDIENTS

4 Filets of catfish

3 cups vegetable oil

2 cups all purpose flour or cornmeal

2 tablespoons Old Bay Seasoning

1 tablespoon onion powder

1 tablespoon garlic powder

fresh cracked black pepper to taste

INSTRUCTIONS

Rinse fish and pat dry with a paper towel.

Sprinkle each side with Old Bay, garlic and onion powder and black pepper.

Add flour and fish to a medium sized paper or plastic bag. Seal and shake bag vigorously to coat all sides with flour.

In a cast iron pan, heat oil to 375° F.

Shake off excess flour before adding fish filets to the pan one at a time.

Fry for 2-4 minutes on each side or until golden brown.

Remove the fish from the oil and drain on a rack or paper towel lined plate.

Serve immediately with a dash of hot sauce. if you dare! (wink).

Lonnie's Signature Cocktail

INGREDIENTS

I cup seltzer water

1/3 cup 100% Pineapple Juice

1 shot of your favorite tequila

1 tablespoon lime juice

lime slices for garnish

ice

INSTRUCTIONS

Add all ingredients into a glass. Stir and garnish with lime.