Tortilla Crusted Swai Filets

Swai is a mild farmed river catfish from southeast Asia. It has wonderful neutral flavor,  is low fat and is good for baking, sauteing or frying but is not firm enough to poach. This is a super easy recipe and is gluten-free as long as the chips you use are as well. If you want some bold colors, use tri-color tortilla chips.

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Tortilla Crusted Swai Filets

Yield: 4 servings

1 lb. Swai filets portioned to 4 oz. servings
4-5 oz. tortilla chips
2 teaspoons Mrs. Dash™ original seasoning
Chili flakes to taste
Olive oil pan spray


Place chips in a reseal able bag. Seal making sure most of the air is out of the bag and use a rolling pin to crush the chips. Add Mrs. Dash and chili flakes to breading. Spray a cookie sheet and the filets with olive oil pan spray. Coat fish on both sides by pressing the tortilla breading into the fish. Bake till the thickest part of a filet reaches 145 degrees.

Serving suggestion: Serve with sautéed zucchini and red peppers as pictured


©2015 Aron Bradley

Roast Chicken Provençal

The rustic and flavorful taste of Provence comes through with this easy chicken recipe. An aioli, like the one we create here really helps keep the chicken moist and imbues flavor as well. This one features fresh herbs and coconut oil which has a pro-biotic effect on overgrowth of candida albicans in the G.I. tract. It also has a wonderful flavor when infused with fresh herbs. Gluten-free, diabetic friendly.

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Roast Chicken Provençal

Yield: 4 servings

1 whole fresh natural chicken
2 lbs. red potatoes
1 white onion cut into 2 inch pieces as pictured
1 pkg. fresh poultry herb blend (rosemary, sage and thyme)
½ cup coconut oil
1 egg yolk
6 cloves of garlic
Juice from 1 lemon
2 teaspoons salt
Fresh cracked pepper

Salt and pepper the chicken inside and out and place in a roasting pan. Remove herbs from their stems and add to coconut oil. Heat herbs, salt, pepper, 2 cloves of chopped garlic and oil 1 minute in microwave, set aside. Cut onion and add to roasting pan with chicken, 4 garlic cloves, and potatoes as pictured. Make aioli with an immersion blender or balloon whisk by whipping the egg yolk rapidly then adding lemon juice and slowly drizzle the seasoned herb oil till emulsified. Spread all over the chicken and roast in a 375 degree pre-heated oven till the thickest part of the bird reaches 165◦. Serve.

©2015 Aron David Bradley

Oyster Mushroom Risotto with Pesto

My first recipe for 2015 is a yummy risotto. Many cooks are intimidated by risotto because it is tricky to prepare, It does require patience, which my wife and I will agree is in very short supply in my case. But it is a dish that is well worth the effort. The only tricky part is under-cooking or overcooking it. Arborio rice is an Italian short-grain rice. It is named after the town of Arborio, in the Po Valley northern Italy, where it is grown. Arborio rice is a high-starch, short-grained rice used for making risotto. Cooking arborio rice releases its starch, giving risotto its creamy consistency. This recipe is gluten-free, meatless and delicious!

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Rice fields in the province of Vercelli, eastern Piedmont.

Rice fields in the province of Vercelli, eastern Piedmont.


Oyster Mushroom Risotto with Pesto

Yield: 6 servings

1 lb. oyster mushrooms chopped
12 oz. Arborio rice
4 cups organic vegetable stock
1 cup white wine
1 cup pesto
1 cup half and half (cream and milk)
½ yellow onion chopped
1 cup shredded Parmesan cheese
2 teaspoons salt
2 tablespoons E.V. olive oil or butter
Fresh cracked pepper to taste

In a heavy bottomed saucepan, sauté onions mushrooms and rice in olive oil or butter. Add white wine and 1 cup of stock. Reduce to a simmer and cover. Stir frequently with a rubber spatula to scrape the bottom. As stock reduces add more stock a cup at a time. When rice is cooked but still somewhat firm textured (al dente) add pesto, Parmesan and half & half. Adjust salt and pepper to taste. Cook till rice can pour onto plate but has absorbed most of the liquid and is creamy (like grits). Serving suggestion: Serve with Caprese salad with balsamic vinegar plated as pictured.

©2015 Aron Bradley

Thai Pineapple Fried Rice with Shrimp

This is one of my favorite Thai dishes and is really easy to prepare. To keep the rice from being too moist, use a one to one ratio of water in your rice steamer. Assemble all ingredients before stir frying. This is great casual main dish entree or it also works well as a side. Gluten-free, low fat and delicious.

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Thai Pineapple Fried Rice with Shrimp

Yield: 5 servings

12-13 oz., 16-20 shrimp P&D tail on
2 cups cooked, cold jasmine rice
½ large fresh pineapple cut into small wedges
1 red bell pepper small diced
½ red onion small diced
1 tablespoon fish sauce
1 tablespoon coconut oil
1 tablespoon curry powder
2 teaspoons soy sauce
1 teaspoon white pepper
1 cup whole roasted cashews
2 eggs
Optional: 1-2 teaspoons chili flakes depending on heat preference
Carve pineapple bowls for service.

Cook and cool jasmine rice, Chop shrimp saving some whole with tails on for garnish. Mix soy sauce, fish sauce and other seasonings and set aside. In a wok or sauté pan, stir fry shrimp, red peppers and onions till shrimp is cooked. Set aside. Crack 2 eggs into the wok and break the yolks. When almost cooked add the rice, stir fry then add sauce combination. Add pineapple and stir fry till heated. Add shrimp minus the whole garnish shrimp and cook for 30 seconds. Portion fried rice onto plates and garnish with interlocked shrimp and cashews as pictured.

2014 Aron David Bradley

Turkey Pozole (Quick and Easy)

This is a great way to use that  leftover holiday turkey or just roast some turkey thighs for the meat portion of this recipe. Pozole or Posole means hominy and is a pre-Columbian Mexican pork stew. I actually prefer using turkey although you can go traditional with some diced lean pork if you prefer. This recipe would also work well in a crock pot on a low setting. The kind of chile pepper you use will determine the heat level you prefer. This recipe is diabetic friendly and gluten-free if your enchilada sauce doesn’t contain any flour.

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Turkey Pozole (Quick and Easy)

Yield: 12-14 generous servings

3-4 lb. diced cooked turkey
2-30 oz. cans enchilada sauce
1-28 oz. can hominy drained
1-28 oz. can Peruvian or great northern beans drained
2 cups chopped carrots
1 large yellow onion diced
1 yellow, green or red bell pepper diced
½ bunch cilantro chopped
1 red or green jalapeno or serrano pepper chopped fine
2 tablespoons brown sugar
1-1/2 tablespoons salt
1 tablespoon garlic chopped fine
1 tablespoon ground cumin
2 teaspoons olive oil

In a large heavy bottom pot, sauté onions, peppers, carrots and garlic in olive oil. Add remaining ingredients and bring to a boil then reduce heat stirring occasionally to keep food from sticking to the bottom. Simmer on low heat for 45 minutes to 1 hour. Serve.

© 2014 Aron David Bradley


Easy Gourmet Granola Bars

The Holidays are here and I thought I would post a great recipe I developed for granola bars that is rich, chewy and decadent and at a quantity you can share or gift to friends and relatives. Granola bars that you buy in stores always miss the mark for me but these are sure to be a hit at your party or family gathering. Keep refrigerated until use.

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Easy Gourmet Granola Bars

Yield: about 40 1-1/4 x 3 inch bars

8 cups granola
2 cups dried fruit (dried cranberries, blueberries, raisins, cherries etc.)
1 cup semi-sweet chocolate chips
1 cup deluxe mixed nuts

3 cups mini marshmallows
2 sticks butter
1 cup brown sugar
1/3 cup honey
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg


In a very large bowl, mix your favorite granola, mixed nuts, and fruit together. In a saucepan, melt butter, brown sugar, honey, vanilla and spices till syrupy. Add mini marshmallows and whisk till smooth. Pour mixture over granola mix and stir till completely coated. Stir in chocolate chips and pour into a greased baking pan so granola mixture is 1-1/4 to 1-1/2 inches thick. Use a spatula to press firm all over. Refrigerate till firm (about an hour) and slice into bars. Serve.


© 2014 Aron David Bradley

Cornish Game Hens with Lemon Herb Aioli

Aioli comes from Provençal and is basically an emulsified dressing to enhance meats, seafood, boiled vegetables etc. My recipe uses mayonnaise as a base for convenience. Although a freeze wiped out many herbs from my garden, I still got some sage, rosemary and oregano and added some frozen basil. I suggest using only fresh herbs for this recipe but if you must use dry, freshen them with a bit of hot water then stain them with a tea strainer before adding them to the mayonnaise. Gluten-free

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Cornish Game Hens with Lemon Herb Aioli

Yield: 2-4 servings
2 cups mayonnaise
3 cloves garlic minced
1 tablespoon each of:
Fresh basil
Fresh oregano
Fresh sage
Fresh rosemary all chopped
Zest and juice from 1 lemon
1 teaspoon salt
1 teaspoon fresh cracked pepper

2 Cornish game hens w/out giblets
2 cups small multicolored potatoes
2 cups baby multicolored carrots

Mix aioli in a small mixing bowl and rinse and pat game hens dry with paper towels. Coat hens generously inside and out with aioli and bake in a preheated 365◦ oven till the thickest part of the hen reaches 165◦.
While hens are cooking steam your carrots and potatoes. Serve either half or whole hens plated as pictured.

©2014 Aron Bradley