Lemony Quinoa Salad

“Quinoa is a high-protein, good for you grain; it can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.”


1/4 cup pinenuts
1 cup quinoa (cook using package directions)
sea salt to taste
1/4 cup fresh lemon juice
2 stalks celery, chopped
1/4 red onion, chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1 bunch fresh parsley, chopped


  1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
  2. Transfer the cooked quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

How simple is that???

(Recipe from allrecipes.com)

On the Go Breakfast Burrito


Watch this video for a super simple, quick and easy breakfast for every day of the week.

Stuff Your Burger

Jazz up your burgers with these super simple recipes.

Stuffed Burgers by Chef Payton Curry

Start with 2lbs lean ground beef

SouthWest  Burger:  Black beans, Cilantro, Corn (we used grilled corn but you can use canned)

Bruschetta Burger:  Chopped Tomatoes (fresh or canned), Feta Cheese, Olives

Blue Cheese:  Caramelized onions and blue cheese

Mixed into your burger meat and freeze if needed.  Once you place the patty on the grill, LET IT COOK!  With additives to the beef it is more likely to flake and fall apart so flip carefully.  Remember when you close the grill you are baking not grilling!

Email for Chef Curry:  payton_curry@yahoo.com

Quick Salsa recipe


¼ cup avocados

2 T Cilantro chopped fine

2 T prepared (in a jar) salsa

5 Super Simple Snacks

Takes hardly any time, yet provides a nourishing treat!

150 calories or less

  • 1 Cup cantaloupe ½ cup low fat cottage cheese
  • 10 unsalted almonds & 1 small apple
  • ½ thin whole wheat bagel & 2 tsp peanut butter
  • Salsa (Terri’s recipe) & 10 whole grain chips
  • 10 Hershey’s Kisses

5 Minute Appetizers


1 pkg Puff Pastry
1 pkg cherry tomatoes
4 oz crumbled cheese
1 T olive oil


Preheat oven to 400 convection or 425 without.  Roll Puff dough out on a floured surface and cut into shapes or 1 ½ inch squares.  Brush with olive oil and place a tomato cut side up and garnish with favorite cheese crumble.  Season with salt and pepper, bake until golden brown and delicious.


Terri O Tips:

· Look for puff pastry in the frozen food isle of your grocery store.

· Let it thaw out before you unfold it. Otherwise it breaks apart.

· For a quick desert you can add apple filling or your favorite pie filling for a sweeter side of this pastry.

· Experiment with different ingredients. I used some left over caprese salad, made mini pizza’s and even rolled them in powdered sugar and cinnamon, yummy!

· If you have any pieces left over cut them up into bite size pieces and sprinkle with garlic powder. They make delicious crutons.

Mixing Spices

Save yourself some time in the kitchen. Pre mix your spices and serve up a tasty meal for the family.

Spice mixes for poultry, beef and fish

Curry Spice:  Curry, Onion powder, Garlic, Basil, turmeric

Blackening:   Chile Powder, Smoked Paprika, Black Pepper, Onion Powder, Basil, Cumin

Sweet:   Cinnamon, Sugar, Dried Ginger, Nutmeg

Tuscan:    Fennel Seed, Coriander, Chile flake, salt

Burger/meatloaf:   Oregano, garlic, Onion, Chile Flake

Chef Curry recommends-

  • Mixing these spices in equal parts and adjusting to your liking from there.
  • If you add salt consider using sea salt. It’s healthier for you.
  • Using the spice mixtures to add to any noodle or rice dish for extra flavor.
  • To keep your spices fresh use an air tight container or ziplock bag. Use within 2 to 4 months for a better taste.

Courtesy of Chef Payton Curry.

Follow him on Twitter.com@chefp8n

One Pot Meal

Easy Family Meal


Chef Payton Curry came up with this dish. It is so easy and no doubt when you add your families favorite ingredients it will be a hit! Here is Chef Curry’s version but feel free to modify it as you please.

One Pot Dinner

1 ½ to 2  lbs beef stew meat

1  lb package quick frozen Vegetables

1  pt red wine (optional)

2 qts chicken Stock

Brown each side of meat in the pan and drain off excess fat once all is browned.  Add 2 cups of red wine and scrape the bottom of the pan.  Once wine is almost to syrup add meat back and add stock.  Bring to a simmer and cook until the meat is tender.  Add vegetables 20 minutes prior to serving and heat through.

Grill Your Dinner


1 ea rib eye marinated and seasoned
1 ea romaine Heart
2 ea lemon

Assorted Veggies to Grill


Preheat grill to high on one side and medium high on the other.  Grill meat 3-4 minutes per side on the hot side and Toss the vegetables in olive oil and season with salt and cook on medium-high side until tender.

Slice the hearts of Romaine and season with olive oil and salt and grill on the hottest spot on the grill until slightly charred.  Chop and season with olive oil and lemon juice.

Tips and Tricks

When using a grill always have two different zones of heat.  On the High Heat side you can finish grilling your corn or crisping up the burgers or steak.  On the medium heat side you can cook vegetables thru without charring the outside.

When mixing spices always check the expiration date.  Previously ground spices are “awake” for 3 to six months after they have been ground.

When grilling bread, brush the bread with nice finishing olive oil and place on the hottest part of the grill.  Brush a stroke of garlic clove over the bread once it comes off of the grill.

When grilling always start with clean grill plates.  To achieve this every time when you are done grilling turn the heat all the way up and shut the lid.  Leave the lid down for 5 minutes and turn your grill off and brush clean.

Steak spice mix: Chile Powder, Smoked Paprika, Black Pepper, Onion Powder, Basil, Cumin
Chef Payton Curry would love to hear from you. If you have questions you can e-mail him at:
Follow him on Twitter.com@chefp8n
Or visit him at Café Boa

Breakfast Casserole


1 (10-oz.) box Green Giant® Frozen Broccoli & Cheese Flavored Sauce
1 (10.2-oz.) can (5 biscuits) Pillsbury® Grands!® Flaky
Layers Refrigerated Original Biscuits
10 eggs
1 1/2 cups milk
1 teaspoon dry ground mustard
Salt and pepper, if desired
2 cups diced cooked ham (you can buy this pre-packaged)
1/3 cup chopped onion
4 oz. (1 cup) shredded Cheddar cheese (buy pre-packaged)
4 oz. (1 cup) shredded Swiss cheese (buy pre-packaged)
Fresh Mushrooms (pre-sliced)


Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.

Meanwhile, spray bottom only of 13×9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.

In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.

Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

(From Pillsbury.com)