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 Summer Squash Tart

This savory tart is a great way to use all the fresh zucchini & yellow squash
available in abundance this time of year.
This is a great side dish or main course with a salad
For the tart crust
1-1/2 cups almond flour
1/2 cup grated parmesan cheese
2 Tbs. chopped garlic
1 tsp. herbs de provence
1/4 tsp. ground black pepper
1/3 cup olive oil
1 Tbs. water
Blend all ingredients in medium size bowl
press into 7 inch greased tart pan (a cast iron pan works well if you do not have a tart pan)
For the filling
1 cup part skim ricotta cheese
1/2 cup shredded part skim mozzarella cheese
1/4 cup parmesan cheese
1/4 cup chopped fresh basil
1 egg
1/2 tsp. black pepper
1 cup cooked artichoke hearts
1 cup roasted chopped red bell pepper
1/2 onion, roasted & chopped
1/2 cup roasted & chopped eggplant
1 lb. zucchini
1 Lb.yellow squash

.in medium bowl whisk ricotta, mozzarella, parmesan, pepper & egg together.
fold in artichoke, peppers, onion, basil & eggplant
Spread into tart shell evenly.
Slice zucchini & squash. Make sure they are all cut evenly so they cook
the same.
(use slicing blade on Cuisinart to slice them)
Arrange them evenly over the top of the tart,
Sprinkle a little parmesan over the top & bake in
375 oven on middle shelf for 30-4o minutes until top of tart is golden brown
Let cool 15 minutes before cutting


Thai Sweet Chili Shrimp

with a Carrot-Ginger Puree

By Chef Mike Neylan

How to prepare the shrimp:
• 1 Lb. large shrimp peeled & deveined
• 1 tsp. red curry powder
• 1 TBS. chopped fresh ginger
• 1 TBS. chopped garlic
• 2 TBS. sesame oil
Combine all ingredients in medium bowl and whisk. Add shrimp and marinate in the fridge for one hour. Then thread onto wooden skewers and grill at medium heat for three minutes per side. Be sure not to over cook the shrimp.

How to prepare Thai Sweet Chili Sauce:
• 3 cloves of garlic
• 1 red Thai chili pepper diced
• 1 jalapeno pepper diced
• 1/4 cup agave nectar
• 1/4 cup Splenda
• 1 cup water
• 1/4 cup rice vinegar
• 1/2 tsp. salt
• 1 TBS. cornstarch mixed with 2 TBS. water
Process all ingredients (except cornstarch) in food processor until smooth.
Transfer to medium saucepan and bring to simmer. Let cook for 10 minutes. Add cornstarch & let simmer a few minutes, but be sure to whisk a few times.

How to prepare Carrot-Ginger Puree:
• 1 Lb. carrots, peeled & chopped
• 2 cups chicken stock
2 tsp. fresh ginger
• 1 tsp. fresh grated orange peel
• 1/2 tsp. white pepper
• 1/4 to 1/2 cup milk
Roast carrots in 400 degree oven for 20 to 30 minutes until caramelized.
Transfer carrots to medium saucepan and simmer in chicken stock for 10 minutes.
Let cool and transfer to food processor. Add remaining ingredients, except milk, and process for two minutes. Wipe down the sides of the processor and check for consistency.
Then add 1/4 cup of milk if the mixture seems to thick. Puree another minute and check consistency, which should be like mashed potatos (not too thick or thin).
Add seasonings and serve with shrimp and sauce.


 Pineapple-Teriyaki Duck Breast
Preheat oven to 350 degrees.
Trim any excess fat and score the fat making sure not to cut through or pierce the duck meat.
Heat a cast iron or oven proof pan over medium high heat for five minutes. Add a few tablespoons of peanut oil and place duck breast flat side down in pan. Let cook for three to four minutes until some of the fat has rendered. Turn over and cook another three minutes.
Turn back over so fat side is facing pan and place in oven for five minutes, then remove from oven and place duck breast on cutting board. Let rest five minutes The fat can be easily sliced off and then slice the duck.


• 1 cup low sodium soy sauce
• 1/4 cup fresh orange juice
• 1/4 cup rice vinegar
• 1 TBS. brown sugar
• 2 tsp. chopped garlic
• 2 tsp. chopped fresh ginger
• 1 TBS. cornstarch mixed in 2 TBS water
• 1 cup pineapple diced
Heat large pan over medium heat for a few minutes. Add pineapple and sauté for three to four minutes.
Remove from pan and add remaining ingredients except cornstarch.
Bring to a simmer and reduce heat, then cook for five minutes.
Add cornstarch and whisk to incorporate. Add pineapple back into the sauce. Turn off heat and let cool.
Add to a food processor with blade attachment and process until smooth.
Serve with sliced duck breast.
Brown jasmine fried rice and steamed broccoli go great with this.


 Braised Red Cabbage & Apples

1 small head red cabbage shredded

1 cup apple cider

2 Tbs apple cider vinegar

1/2 tsp salt-1/2 tsp black pepper

3 red delicious apples (peeled, cored and chopped)

2 Tbs caraway seeds

 Saute cabbage in  1Tbs of olive oil for af ew minutes. Add apple cider, salt and pepper and caraway seeds, cover and simmer for 5 minutes

Add chopped apples and cider vinegar and mix well, cover and cook until cabbage is tender (about 8-10 minutes) 



Watermelon-Limoncello Sorbet



• 2 lbs. peeled, seeded and chopped watermelon
• 1/4 cup limoncello liqueur (substitute 2 TBS lemon juice for an alcohol free version)
• 1/4 cup granulated Splenda
• 1/4 cup agave nectar
Pour watermelon in food processor until smooth. Add Limoncello, Splenda and agave nectar and process a few minutes. . Pour into ice cream maker and follow manufacturers instructions. If you do not have an ice cream maker the mixture can be frozen in Popsicle molds or in small cups and eaten like Italian ice. Enjoy


Pork Souvlaki with a Tzatziki Sauce

1-1/2 lbs Pork Tenderloin cut into 1-1/2 inch chunks

1/4 cup olive oil

3 Tbs red wine vinegar

6 clove of garlic finely chopped

3 Tbs oregano

zest and juice from 1 lemon

1 tsp salt and  1 tsp pepper

Lg red onion peeled and cut into quarters

Container of cherry tomatos

Wooden skewers (soaked in water for an hour)

In medium bowl whisk together olive oil, red wine vinegar, garlic, oregano and S & P

Add pork cubes and let marinate in fridge for a few hours

Thread chicken onto wooden skewers and then red onion and cherry tomatos onto skewers

Heat grill to medium high and brown skewers over the hottest part of grill.

Tzatziki sauce

2 Cups Greek yogurt

1 cucumber peeled and seeds scooped out chopped fine

2 Tbs chopped fresh dill

2 tsp garlic chopped fine

Juice form 1/2 lemon

salt and pepper to taste

combine all ingredients in bowl and blend well

Sserve well chilled with prok souvlaki

A tossed salad and flatbread pitas warmed on the grill make great side dishes! 



Seared Scallops with a Thai-Coconut Curry Sauce

1 lb Sea scallops

1/2 Jalapeno chopped fine 

1 tsp red curry paste

3 cloves chopped garlic

1 medium chopped shallot

1/4 tsp red chili flakes

1 tsp ginger peeled and chopped

2 Tbs chopped Cilantro

1 cup coconut milk

2 tsp fish sauce

1 Tbs soy sauce

Heat a large cast iron skillet over medium high heat for 5-7 minutes until very hot

(i usually heat on stove and then transfer carefuly outside to a hot grill because of the smoke it produces)

Make sure scallops are dry by resting on paper towl before cooking

season with salt and pepper and place 2 Tbs peanut oil in pan

sear scallops until golden on one side then turn over and finish cooking thru

For sauce in medium saucepan heat 1 Tbs of sesame oil over medium heat and add Jalapeno-garlic-shallots and ginger.

Saute for 3-4 minutes then add curry paste

Add Coconut milk, fish sauce, chili flakes and soy sauce

Bring to simmer and whisk for 5-7 minutes

(taste for heat and add a little more curry paste if you like it more spicy.

finish with cilantro and serve over scallops

Bulgur wheat pilaf and Okra go great as sides 


Irish Soda bread

4 Cups of all purpose flour

2 Tbs Sugar

1 tsp salt

1 tsp baking soda

4 Tbs cold butter cut into small chunks

1 cup raisins

1 egg

1 cup of Buttermilk

1 cup of sour cream

Preheat oven to 400 degrees 

Blend all dry ingredients in stand mixer

Add butter and blend until mixture is grainy

Add buttermilk and sour cream and raisins blend until just combined 

Place on counter with a litlle flour and work into a round loaf 

Place on parchemnet lined baking sheet and bake for 30-40 minutes

untill golden brown and when tapped on bottom has a hollow sound



Deviled Short Ribs with a horseradish cream

4Lbs Beef Short Ribs

3 Chipotle chilies in adobo chopped

4 cups beef stock

2 Tbs Butter

3 Tbs all Purpose Flour

1 shallot chopped

3 cloves garlic chopped

salt and pepper to taste

1/4 tsp dried chipotle pepper


Pat dry short ribs with clean kitchen cloth and slat and pepper all over

Sear on grill or cast iron skillet until browned all over

Transfer to pressure cooker and add remaining ingredients except butter and flour

Bring to simmer and attch pressure cooker lid.

simmer on medium pressure for 50-60 minutes

when pressure is released take out ribs carefully.

Take off fat floating on top of remaining liquid

Transfer liquid to container and melt butter over medium heat and whisk in flour

cook out for a few minutes and add the rib liquid back while whisking

bring to a simmer and cook for 10 minutes whisking often

add ribs back and serve with egg noodles and Horseradish cream

Recipe Follows


Horseradish Cream

1 cup sour cream

1/2 tsp white pepper

1 tsp salt

2-3 Tbs Prepared Horseradish (depending on how hot you like it)


Mix all ingredients in medium bowl and drizzle cold over short ribs



Apricot-Amaretto Glazed Ham


1/2 cup Amaretto

2 TBS Lemon Juice

1 TBS Dijon Mustard

1 LB of Dark Brown Sugar

1- 5-7 Lb Smoked Ham


In food processor Blend all glaze ingredients (except Ham of course)  Haha!


In preheated 325 degree oven bake ham for 1/2 an hour

Take ham out and pour 3/4 of the glaze over ham.

Put ham back in oven and baste with glaze that accumulates in the pan every 20 minutes

When ham is heated thru (go by instructions that came with the ham you bought)

Take out of oven and continue to baste with glaze as it cools.


Heat remaining glaze in small saucepan and serve alongside ham






Mesquite-Pecan Crab Cakes

1 Lb Jumbo Lump Crab Meat

1/3 cup crackers (crushed in food processor)

1/4 cup Mesquite flour (can be found in health food or specialty stores)

1/3 cup chopped green onion

1/2 cup chopped red bell pepper

1 egg

1/4 cup mayo

1 Tbs Worcestershire sauce

1 tsp mustard powder

1/2 tsp garlic powder

1 tsp salt

1/2 tsp ground chipotle powder

2 cups ground pecans (process in food processor)

 Heat oven to 350 degrees


In a medium bowl break apart crabmeat checking for cartilage as you do.

Add remaining ingredients except Ground pecans

Blend with hand and form into 8 equal size patties

Gently dip each side of crab cakes in ground pcans and coat all round


in larg cast iron pan or skillet heat 3-4 Tbs peanut oil over medium heat

(to high heat will burn the pecan coating)


Saute crab cakes in batches until light brown on each side and transfer to baking pan


Bake in 350 oven for 8-10 minutes


Serve over a mixed green salad or with your favorite side dish and vegetable






Apple-Chicken Burgers with a Ginger-Tomato Chutney
1 Lb ground chicken
2 eggs
1 Tbs Worcestershire sauce
1/4 cup apple sauce
2 granny smith apples, peeled, cored and diced
1 Tbs chopped fresh sage
1/2 cup parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1 tsp black pepper
1/ tsp nutmeg
in large bowl blend all ingedients together
portion into 4 equal size balls and form into patties
(Portion into 8 patties for appetizer size burgers)
Grill over medium high heat until an internal temp of 165 is reached
Serve on toasted bun or over mixed greens with Ginger-Tomato Chutney
(recipe Follows)
Ginger-Tomato Chutney
4 vine ripened tomatos chopped
1 medium shallot diced
1 inch piece fresh ginger, peeled and chopped
1 small can diced tomato
2 cloves garlic chopped
1/4 cup rice vinegar
1/4 cup brown sugar
1/2 cup golden raisins
2 Tbs olive oil
1 tsp salt
1 tsp pepper
Saute shallots, garlic and ginger in olive oil for 3-4 minutes
Add rice vinegar and brown sugar, cook for a few minutes
Add canned tomato and chopped vine tomatos
Bring to a simmer
Add raisins and simmer for 5-10 minutes
Serve hot with Apple burgers or cool down and serve as a cold condiment




Diabetic Tucson Personal Chef