JAG

Semper Fit is a community based tax exempt non profit corporation founded by two US Marine Corps Veterans and a Hurricane Katrina Survivor.

Semper Fit provides Wellness Education and Programs to Military Veterans, First Responders and their families.  Our team of professionals provide fitness, nutrition, yoga, acupuncture, massage therapy, health promotion and education and mental health counseling.  The mission of Semper Fit is to encourage, support and inspire healthy life styles by providing programs that promote personal involvement and responsibility.

Health and Wellness Promotion is a combination of art and science that helps those we serve discover, achieve, and maintain an optimum state of wellness.  Unhealthy lifestyles are the major cause of illness and death in our country and an enourmous burden to society.  Semper Fit provides programs and education that help to recognize and prevent chronic illness in addition to providing avenues to change unhealthy behaviours.  Semper Fit  strives to make a positive impact on the health and lives of all Veterans, First Responders, and their Families.

www.Semperfit.org 

The following recipes are courtesy of "Chef JAG" Joshua Adam Garcia Chef de cuisine and former United states marine.

 1-01-2010

3 Roma tomatoes sliced

1 eggplant thickly sliced 

2 chicken breast fillets grilled 

 1/2 cup grated Oaxaca cheese 

1/2 cup grated Parmesan cheese 

1 teaspoon olive oil 

Salt and pepper to taste 

Preheat your oven to 350... Line a baking tray with parchment paper. Place eggplant slices on the tray topping with tomatoes. Season with salt and pepper and drizzle with olive oil. Top with grilled chicken breast Oaxaca and Parmesan cheese. Bake until cheese is slightly golden(about 10-15 min) Drizzle with marinade and serve.  

Marinade

3 tablespoons olive oil

2 tablespoons balsamic vinegar 

1/8 teaspoon Dijon mustard

1 Tablespoon clover honey 

1 teaspoon chopped cilantro

1 teaspoon chopped basil 

1 clove fresh garlic fine chopped 

1 pinch crushed red pepper

1 pinch dried oregano 

Toss it in a bowl and mix it up!  Drizzle this flavorful marinade over the top of your finished dish.  Your done!

1-11-2010

2 hearts of baby Romaine lettuce

½  oz. Spanish olive oil

Salt & Pepper to taste

2oz. Grilled chicken breast diced

1 Slice of apple wood smoked bacon sliced

½ oz. crumbled Taleggio cheese

1 tablespoon shaved Asiago cheese

2 Roma Tomatoes large diced

1 teaspoon aged balsamic vinegar

2 tablespoons fresh basil thinly sliced

Preheat grill pan to high heat.  Oil and season baby Romaine and diced tomato.   Mark the romaine hearts on a high heat grill 10 seconds each side. Plate… Top with diced grilled chicken, sliced bacon, and diced Roma tomato. Drizzle with aged balsamic and garnish with Asiago, taleggio cheese and fresh basil. Your done! 

 1-18-2010

4 oz pork tenderloin (thinly pounded pieces)

Kosher salt and freshly cracked black pepper to taste

 1 cup all purpose flour

 1 Tbsp whole salted butter

 1 oz Spanish olive oil

 2 oz wild mushroom blend

 ¼ teaspoon chopped shallot

 ¼ teaspoon chopped garlic

 2 oz sherry

 1 oz demi glace or beef gravy

 ¼ teaspoon white truffle oil

 ¼ teaspoon fresh thyme

Season and dredge thinly pounded pork loin pieces in flour and shake off excess.  In sauté pan at medium high heat, add olive oil and butter.  Add pork and sauté 30 seconds on each side or until lightly golden.  Add wild mushrooms, garlic, and shallots. Sauté until tender (about 1 minute).  Deglaze with sherry and flame, add demi glace and reduce by ¼.  Remove pork and finish sauce with whole butter, fresh thyme and white truffle oil. Add pork to sauce. Your done!

 1-25-2010

Two 6 oz. Pork Shanks

Salt and Pepper to taste

2 cups all purpose flour

4 oz. Spanish olive oil

1 T chopped Cilantro

Braising Liquid

1/4 cup diced carrots

1/4 cup diced celery

1 onion diced

6 cloves Garlic crushed

2 cups red wine

3 cups chicken stock.

¼ cup Tomato paste

1 T fresh Rosemary

¼ cup chopped Culantro

Season Pork shanks with salt and pepper.  Dredge in AP Flour shaking off excess.  Sear Pork shanks in olive oil until golden. Remove Pork and set to side.  Degrease pan then add Carrots, celery onion, garlic.  Cook for 5 min then and tomato paste. Stir to incorporate. Add red wine and chicken stock. Bring to a boil then reduce to simmer. Add Rosemary and Culantro.  Add pork shanks to poaching liquid and cover.  Braise in oven at 325 degrees for 3 hours. Remove and rest when fork tender. Season sauce with salt and pepper to taste. Serve with mashed potatoes or yellow rice. Garnish with fresh Cilantro. Your done!

 2-1-2010

2 cups long grain rice

3 1/2 cups chicken stock

1/2 cup Sofrito

2 cloves chopped garlic

1 slice of bacon thinly sliced

1 t spanish saffron

1 T Spanish olive oil

Salt and pepper to taste

Pre heat rice pot to mediem high heat. Rinse rice in a bowl with cold water. Drain well.  Add Chicken stock, Sofrito, salt and pepper to taste. Add olive oil to rice pot and saute bacon until slightly cooked through. Add garlic and saute for 1 min or until fragrant. Add rice mixture oil and saffron. Stir until incorporated. Bring to a boil then reduce to a simmer. Cover on low heat until water is consumed. stir once and cover again for 20 min or until tender. Your done!

 2-8-2010

2 Chicken breasts split and thinly pounded

Salt & pepper to taste

1 oz. extra virgin olive oil

2 Tbls. whole butter

2 oz. tequila (Preferably Patron)

1 lime

For the bruschetta:

4 large Roma tomatoes seeded and small diced

1/4  red onion small diced

2 large cloves of garlic minced

1/2 tsp. fresh basil chiffonade

1/4 tsp. Greek oregano chiffonade

1/2 tsp. fresh Cilantro fine chopped

1 oz. extra virgin olive oil

1/4 tsp. organic sugar

2 Tbls. Balsamic vinigar

Salt & Pepper to taste

Combine all bruschetta ingredients in a medium sized bowl and mix lightly and set to the side.   Season chicken with Salt, pepper, Lime juice and extra virgin olive oil.  Using a small cast iron skillet, griddle chicken until cooked through with fluids running clear!  Remove chicken and rest. In the same pan, on medium high heat, add butter and bruschetta.    Deglase your grill pan with Tequila and flame.  Add the chicken with the de-alcholized tequila to the pan with the bruschetta mixture and simmer for 1 min. Add a squeese of lime, remove chicken and top warm Tequila lime sauce.  Your done!

2-15-2010

 4 oz. pre-cooked pappardelle pasta

1/2 oz. Spanish olive oil

3 Tbls whole salted butter

2) large Shrimp

4) manila clams

2) extra large sea scallops

Salt and pepper to taste

1/2 Tbsp sliced garlic

1 Tbsp chopped shallots

2 oz. Sherry wine

2 oz. heavy cream

1 t Dijon mustard

1 oz. pecorino romano cheese

In a sauté pan over medium high heat add olive oil and 1 Tbls butter. Season and sear scallops and remove. Add shrimp and manila clams and  seasoning with salt and pepper to taste.   Add garlic, shallots and continue to sauté till fragrant and translucent. Deglaze with sherry and add heavy cream.  Reduce by 1/4 and add cheese and remaining 2 Tbls of butter. Finish with cooked scallops, Dijon mustard and  chopped cilantro. Lightly toss with Pappardelle pasta and garnish with Romano cheese. Your done!

2-22-2010

2 large chicken breasts quartered and pounded thin

Salt and pepper to taste

1 cup all purpose flour

 1 oz extra virgin olive oil

2 T whole salted butter

1 t chopped garlic

1 t chopped shallots

2 oz white wine

1 oz heavy cream

1 T parmesan cheese

1 T pecorino Romano cheese

 2 T chopped Italian basil

Season pounded chicken breasts with salt and pepper.  Dredge in flour and Shake off excess.  In a sauté pan over medium high heat, add olive oil and 1 T of butter.   Add chicken and sauté 1 minute on each side until lightly golden. Remove chicken and set to the side. Add shallots and garlic and continue to sauté 1 min or until garlic is fragrant. Deglaze with white zinfandel and reduce by half.  Add cream and remaining 1 T of butter.   Add chicken back to pan when sauce is slightly thickened. Reduce sauce until a rich consistency is reached and chicken is thoroughly cooked.  Finish with fresh basil and parmesan/Romano cheeses incorporating herbs and cheese in to the sauce. Plate chicken topping with basil cream sauce. You’re done!