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cre8tive kitchen – Pear and Sausage Asian Salad


Pear and Sausage Asian Salad
Pear and Sausage Asian Salad


12 OZ Pre-cooked Chicken Apple Sausage, cut diagonally

6 OZ Baby Spinach

2 Large Pears (Asian, preferably), cored and sliced thin

1/2 Cup Extra-Virgin Olive Oil

1/4 Cup Fresh Lemon Juice

2 TBSP Sesame Seeds

1 TSP Soy Sauce

1 TSP Dijon Mustard

1/2 TSP Sesame Oil


Toast the sesame seeds in a 12″ skillet over high heat for 2 minutes. Transfer to a plate to cool.

Place 1 TBSP of the oil in the skillet with the sausages and cook for 5 minutes or until browned. Turn off heat to cool when done.

While the sausage is cooking, whisk the lemon juice, mustard, soy sauce, and sesame oil until mixed. Then slowly mix in the remaining olive oil. Whisk together until thickened.

In a large bowl, toss the spinach, pears, and sausage. Add dressing slowly to taste while mixing. Plate the salad, sprinkle sesame seeds and serve.

Bon Appetit!



cre8tive kitchen – Basil Chicken Stir Fry


Basil Chicken Stir Fry
Basil Chicken Stir Fry

This is a great, fast dinner for two.


2 Boneless, Skinless Chicken Breasts

1 Cup Fresh Basil Leaves

2/3 Cup Low-Sodium Chicken Broth

1 TBSP Extra-Virgin Olive Oil

1 TBSP Minced Ginger (Fresh or Bottled)

1 TBSP Soy Sauce

2 TSP Cornstarch

1/4 TSP Hot Chile Flakes


Cut chicken into 1/8″ strips.

Heat a 12″ frying pan on high. Add oil, garlic, ginger, chile flakes. Stir a couple times around the pan. Add the chicken. Stir often until the chicken is no longer pink.

As the chicken is cooking, mix the broth, soy sauce, and cornstarch in a small bowl. Add to pan and stir for 2 minutes.

Add basil leaves briefly and stir, until they just begin to wilt.

Serve on a bed of white rice.

Bon appetit!

cre8tive kitchen – Spinach Apple Side Salad


Spinach and Apple Salad


2 Cups Spinach

1 Golden Delicious Apple

1/2 Cup Roasted Pecans

Crumbled Gorgonzola Cheese

Raspberry Vinaigrette


Roast the pecans at 450° on a flat cookie sheet for about 5 minutes. Chop the apple into smaller-than-bite-size pieces.

Place the spinach in a bowl with the chopped apple. Once the pecans are roasted, let them cool slightly then chop into smaller pieces. Place in bowl. Add raspberry vinaigrette (not too much, just enough to add a little flavor). Toss, then place on plates. Top with a small amount of crumbled gorgonzola cheese. Salt and pepper to taste.

The portions in this can be wildly adjusted to suit your personal taste. This makes a perfect small starter salad.

cre8tive kitchen – Pecan Haricots Verts

PECAN HARICOTS VERTS (Serves 2, with leftovers)

Pecan Hericots Vertes
Pecan Haricots Vertes


12 oz Haricots Verts or thin green beans

1/2 Cup Roasted Pecans

1/4 Cup Extra-Virgin Olive Oil

3 TBSP Sherry Vinegar

1 TSP Sugar

1 TSP Lemon Zest



Preheat oven to 425°. Spread pecans in a single layer on a baking sheet and roast about 5 minutes. Chop smaller once roasted.

Bring a large pot of water to boil, trim the ends of the Haricots Verts and add them to the pot with a pinch of salt. Cook until crisp (about 5 minutes) then drain.

While the beans are cooking, whisk the sherry vinegar, sugar, and 1/4 teaspoon salt together in a large bowl. While whisking, slowly pour in the olive oil until fully blended (it will thicken as well). Also, grate 1 teaspoon of fresh lemon zest.

Add the beans and pecans, mix well. Top with the lemon zest. Add pepper to taste.

Bon appetit!