Gluten Free Black Bean Chicken Flautas

Yields: 12

12 small gluten free or wheat flour tortillas

1 cup cooked shredded chicken

1 cup cooked black beans

1 large diced shallot

Handful chopped fresh cilantro or parsley

2 crushed garlic cloves

1 small chopped green chili, remove seeds

1 tablespoon cumin powder

Sea salt and black pepper

Extra virgin olive oil

Freshly grated parmesan cheese

Add extra virgin olive oil to a large skillet. When hot, saute chili, shallot, cilantro, cumin, and garlic until softened. Add chicken and black beans. Season with sea salt and black pepper.

Pre heat oven to 400 F.

Put one tablespoon of the chicken mixture in the center of a tortilla and sprinkle parmesan cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. Sprinkle parmesan cheese over the rolled tortillas. Bake for 15 to 25 minutes, turning them over half way until crispy and golden brown.

Enjoy hot with dipping sauce of your choice.

Turkey Cranberry Black Olive Sub with Horseradish Spread

This recipe has been chosen for my upcoming book, "Rustic Modern Cuisine". To pre-order your copy, please click here.

Available for a limited time only!

Veggie Wrap with Grapes and Gorgonzola Sauce

Wrap:

1 large spinach herb wrap

1 roasted red bell peppers

3 garlic stuffed olives (coarsely chopped)

8 black grapes, coarsely chopped

1/2 cups baby spinach

Small handful red onion, thinly sliced

1 large avocado, sliced

1 teaspoon capers  

1 tablespoon sliced almonds

Sea salt and black pepper

Dressing:

1 roasted red bell peppers

1 tablespoons capers 

2 garlic stuffed green olives

2 tablespoons gorgonzola cheese

1/4 cup cream cheese

1/2 teaspoon black pepper

Blend all the ingredients until smooth (add a little sour cream if you require a thinner consistency).  Refrigerate.

Spread a layer of dressing to cover the wrap, followed by a thick layer of baby spinach. Divide the remaining ingredients evenly over 1/3 of the wrap (closest to you), drizzle lightly with extra dressing (optional), and roll tightly. Cut at an angle into four equal pieces and secure with a toothpick.  Make sure to serve with extra dressing on the side as a dip.

Crispy Avocado Rolls with Cranberry Balsamic Sauce

Sauce :

1 tablespoon balsamic vinegar

1/2 cup cranberry sauce

Whisk all the ingredients to fully combine. Simmer on low heat until it thickens and reduces (about 10 minutes).

Rolls:

3 large avocados, remove skin and pit, slice into strips

10 Vietnamese spring roll sheets

Sea salt and black pepper

Fill a large bowl with warm water (not hot) Dip one wrapper at a time to soften (about 2 seconds).  Wrapper will get softer by the time you roll it.

Lay wrapper flat. Leaving about 2 inches uncovered on each side. In a row across the center, place avocados (about 4 strips). Drizzle your desired amount of sauce on top. Fold uncovered sides inward, then tightly roll the wrapper. Heat a deep sided frying pan with enough pure vegetable oil to cover the bottom of the pan (about 4 tablespoons) on medium heat until oil is ready for frying. Add 4 rolls at a time so as not to overcrowd the pan. Fry until crispy and brown (about 8 minutes on each side). Remove from the oil and drain on paper towels. Season with salt and black pepper.

Serve immediately with extra dipping sauce on the side.

Egg Chorizo Aged Cheddar Breakfast Sandwich

6 thick slices of bread of your choice

1 cup chorizo

4 large eggs

3 large slices aged cheddar cheese

1 small white onion, finely chopped

Extra virgin olive oil

Sea salt and black pepper

Whisk eggs to combine. In a large pan, add one tablespoon of olive oil. When hot, add onions and chorizo to cook (about 4 minutes). Add eggs. Saute until cooked (about 1 to 2 minutes). Season with sea salt and black pepper.

On a flat surface line three slices of bread. Add cheese to the bottom, followed by chorizo and egg scramble. Add the remainder of the bread to the top. Press down firmly.

Add sandwiches to a hot skillet. Turn over frequently until toasted and cheese melted.

Serve immediately.