Flavor Savvy Recipes

Apple-Almond Turnover



3 large Pink Lady apples, peeled, halved, cored

1/2 cup apple cider vinegar

1/4 cup (packed) light brown sugar

1/2 vanilla bean, halved lengthwise

1 14-oz package frozen puff pastry (Dufour’s or Pepperidge Farm), thawed

All purpose flour (for dusting)

3 1/2 oz can of almond paste

4 tbsp. unsalted butter, cut into small squares

1 large egg, beaten to blend

2 tbsp. granulated sugar

vanilla bean ice cream for serving (optional)


Preheat oven to 400º. Place apples in a large baking dish and add vinegar, brown sugar, and 3/4 cup water. Scrape in seeds from vanilla bean and add the pod. Toss to coat the apples and roast, turning apples occasionally. Add a splash of water if pan looks dry at any point, until apples are tender, starting to brown and juices are syrupy; 35-40 minutes. Let apples cool in pan; discard vanilla pod. Reduce oven temperature to 375º.

Roll out full puff pastry on a lightly floured surface to a 11×4″ rectangle. Transfer to a parchment lined baking sheet. Place/spread almond paste on the left-hand side of the pastry, leaving a 1 1/2″ space on the left side. Arrange apple halves in a single row, slightly overlapping on top of almond paste and drizzle any pan juices over. Dot apples with butter squares and fold the long side of the pastry up and over the apples to create one long rectangle. Using a fork crimp all open edges firmly to seal; trim crimped sides just enough to clean up the edges.

Whisk egg with 1 tsp. water in a small bowl and brush pastry with it; sprinkle top with granulated sugar. Cut several slits in top of pastry to vent. Bake turnover, rotating baking sheet halfway through, until pastry is puffed and deeply browned, 40-45 minutes. Let cool slightly. Serve slices of turnover with scoops of ice cream and enjoy!



∗ Recipe inspiration from Bon Appétit magazine 






Chicken Lula with lemon pepper veggies

Chicken Lula Ingredients:
2 pounds ground chicken thigh and/or breast
1 cup chopped green onions
1/4 cup finely chopped flat-leaf parsley
1 large egg
2 teaspoons ground cumin
1 tablespoon paprika
1/2 teaspoon garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
Juice of 1/2 lemon
Sautéed Veggies:
3 sliced medium bell peppers (yellow, orange and red)
1 small white onion chopped into small squares
Lemon pepper marinade:
  • 1 tablespoon lemon rind, grated
  • 3 tablespoons lemon juice
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons minced garlic
  • 1 tablespoon coarse black pepper or crushed black peppercorns
  • 1teaspoon sea salt


Mix marinade ingredients together in small glass bowl, cover and refrigerate. Mix all chicken lula ingredients in a large bowl,  place rounded balls of meat onto a parchment lined cookie sheet. Cover sheet with plastic wrap and if you have time, chill 30 minutes to let flavors meld and firm up meat. Heat oven to 350F. Bake for 35 minutes, until browned and juices run clear.

During the last 10 minutes of baking time, heat olive oil in a saute pan over med heat and add veggies. Cook for 5 minutes, then add lemon pepper marinade and simmer for 3 minutes on med-low heat. Place chicken lula atop basmati rice and drizzle with lemon pepper veggies. Serve immediately.





Soft batch cream cheese chocolate chip cookies

The best chocolate chip cookies I've ever made! The whole Fam loved them!
The best chocolate chip cookies I’ve ever made, you can’t even taste the cream cheese! The whole Fam loved them!


1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks


  1.  Combine the butter, cream cheese (measure it by smashing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes in a stand mixer or 7 minutes with an electric hand mixer.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  3. Add chocolate chips, and fold in by hand.
  4. Using a spoon or an ice cream scooper form heaping mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

  1. Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy centers). Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.
  2. Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Unbaked cookie dough can also be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Recipe adapted from http://www.averiecooks.com





Filet Mignon stir fry with garlic butter noodles


Pkg. of skinny dry egg or rice noodles

1/4 cup chopped scallions

1 tablespoon minced garlic

1 tablespoons brown sugar

1 teaspoon fish sauce

1 tablespoon oyster sauce

4 tablespoons butter
For stir fry:
2 small filet mignon steaks cut into cubes
 1 teaspoon each Sea salt and pepper
1 tablespoon olive oil
1 small onion sliced
asparagus cut into quarters
1 yellow squash sliced

1. Cook noodles according to package directions, drain and set aside. Heat olive oil in a medium wok and add the steak. Season with salt and pepper, cook steak until browned. Add veggies once meat is cooked, and saute together for 5 minutes. Set aside

2. Fry the aromatics: In the wok, heat about 3 tablespoons butter over medium-low heat. Before the butter gets too hot, add the scallions and garlic. Fry until fragrant, but careful not to let it burn. Slowly frying on med-low heat will flavor the butter. Add brown sugar, fish sauce and oyster sauce. Stir.

3. Add the drained noodles to sauce and fry for 3 minutes. Top noodles with stir fry and serve immediately.





White bean chicken chili:

Photo Credit: RickyHornejr.com
Photo Credit: www.RickyHornejr.com

What you will need:

1/2 pound boneless skinless chicken breasts, cut into cubed chunks

1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 tablespoons olive oil
1 medium onion, chopped
2 tablespoons minced garlic

1 small Jalapeno pepper, seeded and chopped

1 can diced tomatoes with bell peppers and/or jalapeños (optional)

2 teaspoons dried oregano
1 teaspoon ground cumin
3 to 4 cans (15 ounces each) white kidney, or Cannellini beans,
rinsed and drained
3 cups chicken broth
1/2 bunch chopped fresh cilantro (optional)
Optional Garnish: shredded cheese, sour cream, cilantro leaves

1. Season chicken with salt, pepper and garlic powder. In a large skillet over medium high heat,  cook chicken in oil for 3 minutes

2. Stir in onion, garlic and jalapeños; cook 3 minutes longer Sprinkle with oregano and cumin; cook 2 minutes longer or until chicken is browned and vegetables are tender. Transfer to your Crock-pot or large stove-top pot

 3. In a small bowl, mash 1 cup of the beans. Add 1/2 cup of the broth; stir until blended

Add to your pot with the remaining beans and broth.

 4. Cover and cook on low for four hours or until chicken juices run clear. Stir before serving.

5. Add your garnish and make with or without rice.





Strawberry spinach salad w/candied pecans and goat cheese

This salad is a perfect addition to your Spring/Summer menu!


What you will need:

Fresh baby spinach

Fresh strawberries cut in halves

Crumbled goat cheese
1 cup pecan pieces
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon salt
Favorite vinaigrette salad dressing
Grilled chicken or turkey, sliced (optional)

1. Rinse spinach and strawberries, set aside in bowl

2. melt butter in small saucepan, add brown sugar and salt
3. once mixture is melted, add pecan pieces and stir until each piece is covered
4.  remove from heat once pecans are covered, lay pecans on wax paper to cool
5. Add pecans to salad once cooled, sprinkle with goat cheese
*Delicious with balsamic vinaigrette or raspberry-walnut vinaigrette salad dressings



Lemon-cilantro Thai grilled chicken (gluten free)


what you will need:

2 tablespoons fresh lemon juice
1/2 cup cilantro
1 tablespoon asian fish sauce, 1 tablespoon GF soy sauce
1 tablespoon toasted sesame oil
2 tablespoons minced garlic

Put all of the above ingredients into a blender or food processor and blend until smooth

Four boneless skinless chicken breast, or chicken drummettes with or without skin (optional), 1 teaspoon salt

1. Season chicken with salt, pour sauce over chicken and marinate for 30 minutes in the refrigerator

2. Prepare your grill or broiler, cook until 165 degrees on a meat thermometer

3. squeeze fresh lemon over meat while cooking (optional)

4. wrap in foil for 5 minutes before serving to keep the juices in



Spicy Korean-style chicken wings (gluten free)


What you will need:
3-5 lbs Chicken wings, separated into wings and drummettes, discard tips

For the marinade
1 tablespoons gluten free soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon sesame oil
½ teaspoon ground black pepper

For the sauce
¼ cup honey
3 tablespoons soy sauce
2 tablespoons red pepper paste
2 tablespoons sake ( optional substitute is seasoned rice vinegar)
2 tablespoons minced garlic
1 tablespoons minced ginger
1 tablespoons sesame oil
1 tablespoons roasted sesame seed (roast in skillet over medium heat for 3 to 4 minutes)

Chopped scallions (green onions) for garnish

1. In a small bowl, mix together marinade ingredients, soy sauce, garlic, ginger, sesame oil and black pepper.

2. Wash chicken wings and pat dry. Rub marinade all over chicken massaging them well. Set aside and allow chicken wings to rest with marinade at least 30 minutes, or overnight. (If you’re going to allow them to sit in the marinade over night, then cover and refrigerate. If you’re going to cook in 30 minutes, leave wings at room temperature.)

3. Preheat oven to 350. Line roasting pan with tin foil.

4. Roast chicken wings for 40 to 50 minutes. While wings are baking, in a small bowl, make the sauce, mixing together honey, soy sauce, red pepper paste, sake, garlic, ginger, sesame oil and sesame seed. Remove wings from oven.

5. Increase oven temperature to 500. Brush sauce onto each wing, coating fully. Return wings to the oven, cooking for an additional 2 minutes, until sauce begins to caramelize.

6. Remove wings from heat, and spread one more layer of sauce. Return to oven, and cook an additional 3 to 4 minutes.

7. Sprinkle wings with scallions





Super tasty guacamole (gluten free)


What you will need:

4 medium ripe avocados, 1 lime
1 teaspoon kosher salt
1 teaspoon chili powder
1/2 bunch fresh cilantro, chopped
1 small roma tomato, chopped
1/2 medium onion, chopped

1. peel, take out pits and chop avocados. place in bowl 2. add chopped vegetables
3. cut lime in half, squeeze lime juice onto other ingredients then stir together with a fork
4. add salt and chili powder
 5. grab your favorite tortilla chips and enjoy!





Garlic toast bruschetta


What you will need:

1 box (8 slices) of any brand Texas garlic toast
4 large roma tomatoes
1/4 cup fresh basil leaves, chopped
16 thin slices of mozzarella or shredded mozzarella cheese
salt and pepper to taste

1. Preheat oven to 450 degrees F. 2. Place slices on sheet pan and bake 5 minutes
3. Remove from oven and top with ingredients
4. Return to oven and bake 3 to 5 minutes until cheese begins to brown



Sautéed chicken and veggies: A quick and simple meal that’s fragrant and delicious!


What you will need: 1/2 pound boneless, skinless chicken breasts cut into quarters
1/2 cup white wine or cooking wine (Chardonnay & Pinot Grigio are great cooking wines)
1 red, green or yellow bell pepper, sliced
1/2 medium red onion, sliced
1/2 cup mushrooms of choice
1 tablespoon minced garlic
3 tablespoons olive oil
1 teaspoon sea salt or organic no-salt seasoning if opting for a no-salt dish
1 teaspoon pepper
1 teaspoon garlic powder

1. heat olive oil in saute pan over medium high heat 2. rub rinsed chicken breast quarters with salt, pepper and garlic powder seasoning and place in pan
3. cook each side about 5 minutes or until seasoning is slightly browned
4. add white wine, cover and simmer for 12 minutes
5. add veggies, cover and simmer 10 more minutes or until vegetables are tender
6. Optional: sprinkle a little more salt and pepper on the veggies, serve with brown rice.



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