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SASCHA RENÉE SMITH

CULINARY LIFESTYLE

Dairy Free Blueberry Oatmeal 

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Dairy Free Blueberry Oatmeal

INGREDIENTS
(makes 4 Servings)
4 Cups of Water 
1/8 tsp of Salt 
2 Cups of Old Fashioned Oats 
1 tsp Vanilla 
2 Tbsp Brown Sugar 
1 Cup of Fresh Blueberries
1/2 cup Vanilla Almond Milk   

Toppings: 
Agave  
Granola 
Dairy Free Whipped Cream 
Fresh Blueberries
Sprinkle of Cinnamon 

Preparation:

1. Put water and salt in a pot. Bring to a boil. 

2.In boiling water, add Oats and stir.  

3.Add Vanilla, Brown Sugar, and Blueberries to the pot with Oats.

4.Cook uncovered for about 10 minutes. Until oats have thickened and are tender. The oatmeal should have turned purple from the blueberries and the blueberries should be soft. 

5.Add Vanilla Almond milk to make the Oatmeal nice and creamy. *If the oatmeal is too thick you can add more almond milk till you reach your desired consistency*

6.Place in a bowl and serve. 

7.Top with Agave, your favorite granola, Non Dairy Whipped Cream, Fresh Blueberries and a sprinkle of cinnamon. 

ENJOY!

( Watch my IGTV on a step by step tutorial video)


GRILLED ARTICHOKE WITH VEGAN GARLIC AIOLI SAUCE 

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GRILLED ARTICHOKE WITH VEGAN GARLIC aioli SAUCE

INGREDIENTS
4 Artichokes
4 Tablespoons of Vegan Melted butter
Salt to taste
Pepper to taste
Parsley to Garnish
Red Pepper Flakes

Garlic Aioli Sauce
1/2 Cup Vegan Mayonnaise
Juice of 1/2 a Lemon
1 Tablespoon Chopped Parsley
2 Cloves Garlic
Pepper (Dash)
Salt (Dash) 

Preparation:

1. Place cleaned and cut in half artichoke in pot and steam for 25-30 minutes. Or until the artichokes are tender.

2.While the artichokes are steaming till tender start preparing the aioli sauce.

3.In a bowl mix mayonnaise, garlic, parsley, lemon juice, salt, and pepper together. Set in refrigerator till ready to serve

4.Remove artichokes from steamer.

5.Heat Grill pan, or outside Grill and spray with avocado oil, coconut oil, or olive oil.

6.Brush half of the melted butter on the inside of the steamed artichokes and place on heated grill. (Inside of the artichoke face down on the grill). Cook till charred and grill marks present. No turning needed.

7.Remove grilled artichokes and brush with the rest of the melted butter.
Garnish with parsley, red pepper flakes, salt, and pepper.
Serve with garlic aioli

ENJOY!

( Watch my IGTV on a step by step tutorial video)


TOASTED COCONUT COQUITO

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Toasted Coconut
Coquito

INGREDIENTS
1 can Cream of Coconut (14 oz)
1 can Evaporated Milk (14 oz)
1 can Sweetened Condensed Milk (14 oz)
1/4 cup Bacardi White Rum 
1/4 cup Captain Morgan Spiced Rum 
1/2 cup Water
1/4 teaspoon ground cloves
1 teaspoon vanilla extract 
1 teaspoon ground cinnamon
2 tablespoons of toasted coconut 

* If you want more of a boozy taste add 1/2 cup instead of 1/4 cup of white rum & spiced rum*

Preparation:

Mix everything in a blender and blend for about 30 seconds or until
everything is well mixed. Pour into glass bottles and Chill overnight.
Serve over ice (optional)

Enjoy!

VEGETARIAN SKILLET STUFFED SHELLS 

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vegetarian skillet 
stuffed shells

INGREDIENTS 
1Bag Conchiglie Pasta
2 Tablespoons Olive Oil 
1/2 Cup Cremini Mushrooms 
1/2 Cup Dry White Wine 
5 oz Baby Spinach
2 Tablespoons Butter
6 Cloves of Garlic Thinly Sliced 
3 cups marinara sauce 
Crushed red pepper flakes (use to your liking)
1/2 Tablespoon Brown Sugar (optional)
2 Cups whole milk ricotta
3 oz Grated Parmesan Cheese
3 Tablespoon chopped Oregano 
2 teaspoon of Salt 
1 tsp of Pepper 

Preparation:
1. Cook noodles until very Al Dente in salted boiling water, according to directions on the box. Once cooked run under cold water to stop cooking.

2. Heat oil in large skillet. Add Mushrooms and cook till browned. Season with salt 
 
3. Add white wine to mushrooms and cook for 5 minutes. Making sure all the alcohol has been cooked out.

4. Place spinach in skillet with mushroom. Cover and cook for 5 minutes.

5. Uncover and stir spinach and mushrooms together. Remove from skillet and keep on the side.

6. In the same skillet heat the butter and add garlic. Cook garlic till fragrant making sure not to burn it.

7. Add Marinara sauce to the skillet with the garlic. Add red pepper flakes and brown sugar. Stir and cook on low.

8. While Marinara sauce cooks add spinach and mushroom mixture with ricotta, parmesan, oregano, salt, and pepper in separate bowl. Stir together. 

9. Stuff shells with the ricotta, spinach, and mushroom mixture. Place stuffed shells in the skillet with the marinara sauce. 

10. Cover skillet and cook till Done. About 15 minutes.

11. Garnish with Oregano and Parmesan cheese.

Enjoy!

SHRIMP SCAMPI PASTA

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SHRIMP SCAMPI PASTA

INGREDIENTS
1/2lb Angel Hair Pasta - cooked 
1lb Asparagus 
1 1/2 lb Shrimp
1/2 cup Lemon Juice
1/3 cup White Wine
1 1/2 tablespoon Lemon zest
1/3 cup Parsley finely chopped
6 cloves garlic
4 tablespoons butter
3 tablespoons olive oil
Lemon Pepper seasoning 
Salt
Pepper

Preparation:
1.Heat 1 tablespoon olive oil in pan. Add asparagus. Season with salt and pepper. Stir and cook for 5 minutes or until slightly soft. 

2.Remove and set aside.

3.In the same pan, add 2 tablespoons of olive oil and all the butter to the pan. Heat until butter is melted.

4.Add Garlic. Cook on low making sure not to burn garlic.

5.Once garlic is fragrant.Turn heat up to medium and add the shrimp to the pan. Season with salt and pepper. Cook until fully pink.

6.Add white wine. Cook for 2 minutes

7.Add lemon juice, lemon zest, and parsley to shrimp and wine, mix together.

8.Mix asparagus back in the pan with the shrimp. Season generously with
Lemon Pepper seasoning. Start off with a small amount and add more to your liking. 

9.Toss in Angel Hair Pasta and mix all ingredients together until all noodles are evenly coated with lemon sauce. 

10.Sprinkle with Parmesan cheese and parsley 
Enjoy!

CHICKEN SPINACH  LASAGNA

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CHICKEN SPINACH LASAGNA

Ingredients 
9 cooked lasagna noodles
1 10oz package frozen chopped spinach - defrosted & drained
1 lb chicken breast- cubed 
2 20 oz jar alfredo sauce 
2 8oz packages mozzarella cheese - 18 slices 
16 oz ricotta cheese
2 tbs olive oil - divided
2 tbs garlic - minced & divided   
1 egg
1 cup grated parmesan
1 tbs dried parsley 
salt 
pepper
fresh parsley for garnish 


Preparation
Preheat Oven to 375 degrees 
1. Heat 1 tablespoon olive oil in pan. Add Spinach and 1 tablespoon of garlic. Season with salt and pepper. Fully cook. About 5 minutes.

2. Remove Spinach from pan. Set aside.

3. In the same pan add the other tablespoon of Olive Oil. Heat. Add Chicken and the other tablespoon of minced garlic. 

4. Season chicken with Salt and Pepper. Cook until fully cooked and lightly browned. About 10mins.

5. Remove Chicken and set aside.

6. In a bowl mix together Ricotta Cheese, egg, parmesan cheese, and parsley. Season with Salt and Pepper.

7. In your pan. Pour enough Alfredo sauce to lightly cover the bottom. Place noodles on top of sauce. About 3 noodles depending on the size of the pan. 

8. On top of the noodles carefully spread ricotta mixture. Enough to cover all of the noodles evenly. 

9. Add chicken and spinach on top of ricotta mixture. Pour enough Alfredo Sauce to cover chicken and spinach. 

10. Place mozzarella cheese slices on top of Alfredo Sauce. 

11. Repeat Layers for a total of 3 layers. 

12. Finished layer should be noodles, alfredo sauce, and cheese.In that exact order.

13. Place in the oven and cook for 30-35 minutes. 

Let cool and garnish with parsley. 
Enjoy!

BLACKENED CHIMICHURRI SHRIMP

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blackened chimichurri shrimp

Ingredients 
Chimichurri Sauce
1 cup Cilantro
1 cup Parsley
1/4 cup Oregano
4 Garlic Cloves finely chopped
1 Shallot, finely chopped
1 tablespoon Red Pepper Flakes       
4 Garlic Cloves finely chopped
½ cup Red Wine Vinegar
1/2 cup Extra-Virgin Olive Oil
Juice from One Lemon
Salt and Pepper to taste

Shrimp 
1lb of large Shrimp Peeled and Deveined 
1/2 tsp of Blackened Seasoning
Tablespoon Butter (vegan soy free butter alternative) 



Preparation

1. Finely chop Cilantro, Parsley, and Oregano or put in food processor and blend till fine.Place in bowl.


2. Add remaining ingredients in bowl. Stir together till all ingredients are well combined. Salt and pepper to taste. Set aside. 


3. In a separate bowl add Shrimp and Blackened Seasoning. Stir together till all Shrimp is covered in seasoning. 


4. Place butter in pan. Once the butter is melted add shrimp and cook for 2 minutes. 


5. Add half of the Chimichurri Sauce to Shrimp and mix till well combined. Cook until fully cooked, about 3-4 minutes 


6. Top with the rest of the Chimichurri and sprinkle with Red Pepper flakes (optional)


ENJOY! 

SPICED MOROCCAN VEGETABLE SOUP

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SPICED MOROCCAN VEGETABLE SOUP

Ingredients 
4 tablespoons olive oil
1 large onion-diced 
3 stalks celery- diced 
3 large carrots peeled & cut in rounds
1/2 teaspoon ground turmeric 
1 teaspoon ground cumin
1 teaspoon harissa
Salt & Pepper to taste
1 bunch parsley - chopped
1 bunch cilantro - chopped
15 oz can tomatoes - crushed
7 cups vegetable stock
1 15oz can chickpeas-drained
1 cup green lentils
2 cups water 
2 tablespoons all purpose flour
1 large egg
Juice from 2 lemons 




Preparation
1. Heat Oil in dutch pan. Once oil is heated, add Onion, Celery, and Carrots. 

2. Cook until Onions are translucent and start to brown. About 10 mins.

3. Add Turmeric, Cumin, Harissa. Season with salt and pepper. Stir well until incorporated.

4. Add 1 cup parsley, 1 cup cilantro, crushed tomatoes, and Vegetable stock. Bring to a Boil.

5. Add Chickpeas and Lentils. Cover and Cook for 25 minutes. 

6. While cooking. Whisk water with egg, flour, and lemon together.
 
7. After the 25 minutes. Slowly stir lemon, water mixture into the soup. Season with salt and pepper. Simmer for 5 minutes. 

8. Serve in bowl. Garnish with cilantro and parsley.  

Enjoy!

SPICY CITRUS SALAD

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SPICY CITRUS SALAD

Ingredients 
1-2 Chili Peppers (remove seeds)
1/3 cup lightly crushed Pistachios
3 Tablespoons Lemon Juice
2 1/2 Teaspoons Rose Water
3 Tablespoons Tarragon Leaves
1 Grapefruit 
1 Navel Orange
1 Blood Orange
1 Cara Cara Orange
1 Avocado 
Burrata Cheese
Arugula 
Olive Oil for drizzling
Salt to taste 





Preparation 
1. Cut Oranges and Grapefruit. Removing peel and white pith. Slice into rounds. 

2. Place all citrus rounds in a bowl. Add lemon juice, rose water, and salt to bowl. Mix and let sit for 5 minutes to release citrus juice.

3. Remove citrus rounds from bowl, leaving behind the juice.

4. Pour juice from bowl into a strainer. Discard any seeds in strainer. 

5. Set strained juice aside.

6. In your serving salad bowl. Add Arugula, Oranges and Grapefruit, Avocado, and Burrata. Top with pistachios, sliced chili peppers, and tarragon leaves. 

Enjoy

VERY BERRY FRENCH TOAST BAKE

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VERY BERRY FRENCH TOAST BAKE

Ingredients
French Toast Mix
1 Loaf of Brioche Bread
2/3 Cup of Brown Sugar
8 Eggs
2 Cups Heavy Cream
2 Teaspoons Vanilla
1 Teaspoon Cinnamon 
1 Cup of Strawberries cut in slices 
1 Cup of Blueberries

French Toast Crumble
1/2 Cup Brown Sugar
1/2 Cup Flour
1/2 Cup Cold Butter
1/4 Teaspoon Salt
1 Teaspoon Cinnamon 





Preparation
**This dish is to be made the night before** 
1. In a bowl place all the dry crumble ingredients and Mix together
Add the cold butter and Mix using a fork until mixture has a crumbled texture

2. Set crumble mixture aside in refrigeratoR

3. Grease baking dish

4. Add Brioche Bread in greased baking dish

5. In a bowl add the eggs, heavy cream, vanilla, brown sugar, and cinnamon. Mix together well

6. Pour french toast mixture on top of Brioche bread in baking pan

7. Mix together 

8. Add strawberries and blueberries and top with crumble mixture

9. Cover and place in refrigerator overnight 

10. When you are ready to bake your very berry french toast, Preheat oven to 350 degrees 

11. Bake for 45 minutes 

12. Sprinkle with powered sugar and serve.
Enjoy!

VANILLA BUTTERMILK BUNDT CAKE

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VANILLA BUTTERMILK BUNDT CAKE

Ingredients
Vanilla Buttermilk Bundt Cake
2 Cups Cake Flour (sifted)
2 Teaspoons Baking Powder (sifted)  
1 Cup Sugar 
1/2 Teaspoon Salt 
3/4 Cup Buttermilk (room temperature)
1/2 Cup unsalted butter (melted)
2 Large Eggs ( room temperature)
2 Teaspoons Vanilla Extract

Vanilla Chantilly Whipped Cream
1 Cup Heavy Cream (very cold)
3 Tablespoons Powdered Sugar 
1 Teaspoon Vanilla 





Preparation
1. Preheat oven to 350 degrees. Grease and lightly flour cake pan (to insure cake doesn’t stick)

2. In mixing bowl add melted butter and sugar. Mix till smooth (about 2 minutes). Should look whiter in color and creamy 

3. Add Eggs, Vanilla, and Buttermilk to bowl. Mix 

4. Slowly add in Flour. Once all flour is added, add in Baking Powder and Salt. Mix well

5. Pour cake batter in greased pan and place in oven. Bake cake for 35 minutes

6. While cake is baking, start preparing your Chantilly Whipped Cream

7. In the mixing bowl add Heavy Cream, (make sure your heavy cream is very cold, you can place it in the freezer as your making cake batter)

8. Whip Heavy Cream till frothy. Add Vanilla.Add Powdered Sugar to Heavy Cream and Vanilla

9. Whip until cream holds shape. Remove from bowl into a container and place into the refrigerator until ready to serve

10. Once the cake is done (you can check by sticking a toothpick in the cake if done the toothpick will come out clean) remove from oven. 

11. Loosen edges of cake with a butter knife remove from pan onto a wire rack. Cool

12. Serve with whipped cream and berries

Enjoy!

CRESCENT BREAKFAST BITES

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CRESCENT BREAKFAST BITES

Ingredients 
1 tablespoon olive oil
6 strips of turkey bacon
1/2 cup chopped red onion
2 garlic cloves minced
1 red bell pepper small diced 
1 green pepper small diced
2 cups spinach
2 teaspoons Italian seasoning
Salt & Pepper to taste 
2 packages crescent dough sheets, cut into 8 squares
6 eggs
1 cup cheddar
Chives for garnish 






Preparation
Preheat oven to 375 degrees 

1. Heat oil in pan. Add turkey bacon and cook until cooked and browned. 

2. Remove bacon from pan and set aside. 

3. In the same pan add onion, green pepper, red pepper, and garlic. Cook until the onion is translucent. 

4. Add Italian seasoning, salt and pepper. Mix together. 

5. Turn heat off and add spinach and cook until spinach is wilted. 

6. In a bowl whisk eggs, salt, and pepper until frothy. Set aside.

7. Grease muffin pan. Place crescent squares in each muffin cup. Pressing the edges down to the pan. 

8. Fill each cup with a spoonful of veggies and a spoonful of turkey bacon.

9. Pour egg mixture into each cup only half way up. Make sure you don't fill up each cup all the way. As the egg cooks it will rise. 

10. Top each cup with the shredded cheese.

11. Place in the oven and cook for 15-20 minutes. Making sure the egg is fully cooked and the crescents are slightly browned on the edges.

12. Remove pan from oven. Take out Crescent Bites from the muffin pan and let cool on wire rack. 

13. Garnish with chives.

Enjoy!

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