Christmas Fruit Tart!

For the crust:
1 1/4 c. flour
3 T. sugar
1/2 t. salt
8 T. butter
4 T. ice water

For the custard:
3 egg yolks
6 T. sugar
1 1/2 T. cornstarch
1 c. milk
1 T. butter
1 T. heavy cream
1 t. vanilla

For topping:
3 kiwi
1 c. raspberries

Combine flour, sugar, and salt in a food processor.  Cut butter into 1/4 inch pieces and add to food processor.  Pulse 10 time or until butter forms small bits.  Add ice water and continue pulsing until the dough comes together.  Shape the dough into a disc and cover with plastic wrap.  Refrigerate for 30-45 minutes.  Roll the dough into a large circle.  Place the dough into a pie pan.  Cover with foil and bake for 10 minutes at 375 degrees.  Remove the foil and prick the crust with a fork.  Bake for another 20 minutes.  Use an electric mixer to beat egg yolks and sugar for 3 minutes or until light yellow.  Beat in cornstarch at low speed.  Bring milk to a simmer in a saucepan and slowly pour warm milk into the egg mixture, whisking steadily.  Then pour the mixture back into the saucepan.  Cook over medium heat while stirring constantly with a whisk until thick, about 4 minutes.  Bring to a boil, then bring heat to low and cook for 3 more minutes.  Remove from heat and mix in butter, vanilla, and cream.  Pour through a strainer and into a bowl.  Place plastic wrap directly onto the custard and refrigerate until cold.  Pour chilled custard onto the cooled crust and place fruit slices on top.

 

Huevos Rancheros Hot Dish!

Cooking spray                                    

16 oz. pkg. frozen tater tots

6 eggs

1/2 c. milk

1  t. oregano                                 

1 t. cumin

1 t. chili powder                                    

1 t. garlic powder

1 poblano pepper, seeded and diced

1/4 c. cilantro

8 oz, shredded cheese

1 avocado, diced

salsa

yogurt

 

Coat an 8 x 9 inch baking dish with cooking spray.  Spread tater tots on the bottom of the dish.  In a large bowl, whisk together the eggs, milk, spices, peppers, and cilantro.  Pour over the tater tots and bake at 350 degrees for 35 minutes.  Sprinkle cheese on top and bake for 5 minutes more.  Top with avocado, salsa, and yogurt before serving.

 

                                                      

Apple Upside-Down Cake!

 4 T. butter, softened
¼ cup brown sugar
2 apples, peeled  and sliced
8 T. butter, softened
1 cup sugar
2 eggs
1 t. vanilla extract
½ c. yogurt
1½ c. flour
1 t. baking powder
½ t. baking soda
1/4 t. salt
1 T. cinnamon

Coat the bottom and sides of a 9 inch pie pan with 4 T .butter.  Sprinkle brown sugar over the butter.  Layer apple slices over the top in a circular pattern.  Beat 8 T. butter and 1 c. sugar until light and fluffy,  Add eggs, vanilla, and yogurt and mix until smooth.  Add flour, baking powder, baking soda, salt, and cinnamon and stir until just combined.  Pour the cake batter over the apple slices and bake at 350 degrees for 45 minutes or until fully cooked.  Let cool for 15 minutes.  Run a knife around the edge and invert the cake onto a large plate.  Let cool 10 minutes or more before serving.

Coconut Chicken Curry Soup!

2 T. olive oil

2 carrots, diced

2 onions, diced 

3 cloves garlic, minced      

1 small bunch bok choy                              

4 c. chicken broth

1 c. coconut milk

8 oz. skinless, boneless chicken thighs, cut into 1-inch pieces

1 T. curry powder

1 T. ginger

1 t. pepper

1 t. cayenne

 

Saute carrots and onion in olive oil.  Add garlic and cook a minute more.  Add bok choy, broth, coconut milk, chicken, and spices.  Simmer for 10 minutes or until chicken is fully cooked.  Remove the chicken and shred it before returning to the pot.  Cook for a minute more before serving.

                   

Peppermint Cheesecake Bars!

3/4 c. graham cracker crumbs
1/4 c. butter, softened
Two 8 oz. pkg. cream cheese, room temperature
3/4 c. sugar
3 eggs
1/4 c. peppermint mocha coffee creamer
2 large Hershey's candy cane chocolate bars, broken into pieces

Crush the graham crackers in a food processer until crumbs.  Add the butter and pulse until combined.  Press graham cracker mixture into an 8 x 8 inch pan lined with foil.  Refrigerate while preparing the filling.    Beat cream cheese with sugar using a paddle attachment in a large mixer.  Add eggs one at a time.  Stir in coffee creamer and fold in one of the chopped chocolate bars.  Pour the filling onto the graham cracker crust.  Bake for 45 minutes at 325 degrees.  Turn off the oven and slightly open the door.  Let the cheesecake cool in the oven for one hour.  Melt the remaining chocolate bar pieces in the microwave for 30 second intervals.  Drizzle the melted chocolate over the cheesecake and let cool in the fridge for 3 hours or overnight before serving.

Cuban Sandwiches!

1 lb. pork roast
1 orange, juiced
1 lime, juiced
2 cloves garlic, minced
1 t. salt
1/2 t. red pepper flakes
1 loaf ciabatta bread
Dijon mustard
swiss cheese slices
ham slices
dill pickles, thinly sliced
butter

Place pork loin in a greased slow cooker. Cover with orange juice, lime juice, garlic, salt, and red pepper.  Cook on low for 6 hours.  Let sit before slicing.  Spread mustard on the ciabatta bread and top with pork, cheese, ham, and pickles.  Spread butter on the outside of the sandwich before grilling in a Panini press. until bread is golden and cheese is melted.

Candied Sweet Potatoes!

6 c. sweet potatoes, peeled and cubed
1/4 c. maple syrup
1/4 c. butter
1/4 c. half and half
2 T. cinnamon
1 t. nutmeg
3/4 c. chopped walnuts
3/4 c. marshmallows

Boil the sweet potatoes in a large pot of water for 20 minutes or until tender.  Drain and mash the potatoes with maple syrup, butter, half and half, cinnamon, and nutmeg.  Spread the mashed sweet potatoes into a crockpot and top with walnuts and marshmallows.  Broil the top of the marshmallows with a crème brulee torch before serving.

Caramel Apple Cheesecake Bars!

For the crust:
2 c. flour
1/2 c. brown sugar
1 c. butter

For the cheesecake filling:
3 (8 oz) pkg. cream cheese, softened
3/4 c. sugar
3 large eggs
1 T. vanilla extract

For the apple topping:
3 granny smith apples, peeled, cored, and chopped
2 T. sugar
1 t. cinnamon
 1/4 t. nutmeg

For the streusel topping:
1 c. brown sugar
1 c. flour
1/2 c. oats
1/2 c. butter, softened

For the caramel sauce:
1/2 c. sugar
1/4 c. heavy cream

To make the crust, combine the flour and brown sugar.  Cur in butter with a fork until mixture is crumbly.  Press into a 9 x 13 inch pan lined with foil.  Bake at 350 degrees for 15 minutes or until lightly browned.  In a mixing bowl, beat the cream cheese with 3/4 c. sugar at medium speed until smooth.  Add the eggs one at a time, and then the vanilla.  Pour over the warm crust.  In a separate bowl, stir together apples, sugar, cinnamon, and nutmeg.  Spoon evenly over the cheesecake layer.  Then combine the brown sugar, flour, oats, and butter with your fingers to make the streusel topping and sprinkle over the apples.  Bake 40 minutes or until the filling is set.  To make the caramel sauce, heat sugar in a thin layer in a large saucepan until amber brown and bubbling.  Remove from the heat and add the heavy cream.  Pour the caramel sauce over the top of the bars.

Homemade Granola!

1/4 c. canola oil
1/4 c. honey
2 T. brown sugar
1 T. cinnamon
1 T. vanilla
2 c. quick oats
1/4 c. almonds

Melt oil, honey, sugar, cinnamon, and vanilla in a medium saucepan.  Add oats and almonds and stir until coated.  Spread mixture in a thin layer on a greased sheet pan.  Bake for 30 minutes at 300 degrees.  Let cool and remove with a spatula before storing in a sealed container.

S'mores Ice Cream Cake!

12 graham crackers
2 T. butter, room temperature
2 c. chocolate chunks
14 oz. sweetened condensed milk
2 T. vanilla
2 c. heavy cream
1 c. marshmallows

Pulse 8 of the graham crackers in a food processor until fine crumbs.  Add the butter and pulse until it resembles wet sand.  Press into the bottom of a pie pan or glass dish.  Bake for 8-10 minutes at 350 degrees.  Let cool.  Meanwhile, melt 1/2 c. of the chocolate chunks for 1 minute in the microwave, stirring after 30 seconds.  Using a mixer, beat the melted chocolate, half of the condensed milk and half of the vanilla.  Add half of the cream and beat until stiff peaks form.  Fold in the marshmallows and spread over the graham cracker crust.  Using a clean bowl and mixer, beat the remaining condensed milk, vanilla, and cream until stiff peaks form.  Fold in 1 c. of the chocolate chunks and spread over the chocolate layer.  Break the remaining 4 graham crackers into tiny pieces and sprinkle over the top.  Also sprinkle the remaining 1/2 c. chocolate chunks over the top.  Cover and freeze until firm (8 hours).

Caramel Pumpkin Flan!

1/2 c. sugar (for caramel)
1/4 c. sugar (for flan)
4 eggs
1 c. pumpkin puree
2 t. cinnamon
1/4 t. salt
1/2 t. ginger
1/4 t. nutmeg
1 c. half and half
2 t. vanilla

Heat 1/2 c. sugar in a medium skillet until sugar is melted and golden brown.  Immediately pour into an 8 inch pie pan.  Tilt to coat the bottom and sides of the pan.  Beat eggs, 1/4 c. sugar, pumpkin, and spices at medium speed until well blended.  Add half and half and vanilla and beat until smooth.  Pour over caramel in the baking dish.  Bake the flan for 45 minutes at 350 degrees, or until set.  Cool and refrigerate for 6 hours or overnight.  To unmold, run a knife around the edge of the dish to loosen.  Cover with a serving plate and invert the flan onto the plate.  Cut into wedges and spoon extra caramel over the top.

Spinach and Cheese Stuffed Chicken!

For the sauce: 

2 T.olive oil

½ onion, diced

1 garlic clove, minced

28 oz. crushed tomatoes

1 T. Italian seasoning

Salt and pepper

 

For the chicken:

2 T. olive oil

½ onion, diced

2 garlic cloves, minced

4 c. spinach

Salt and pepper

1 c. shredded mozzarella cheese

½ c. shredded Parmesan cheese

1 lb. chicken breasts, pounded thin

2 c. bread crumbs

1 T. Italian seasoning

1 c. shredded mozzarella cheese

Fresh basil

Make the sauce by sautéing the onion in olive oil until tender.  Add the garlic and cook a minute more. Add the tomatoes and Italian seasoning and simmer until the sauce is flavorful, 25 to 30 minutes. Season with salt and pepper.  While the sauce is cooking, sauté the onion in a large skillet with olive oil until tender.  Add the garlic and spinach; cook until the spinach is fully wilted. Season with salt and pepper. Let cool slightly, then stir the shredded mozzarella and Parmesan cheeses into the spinach. Spoon about ¼ cup spinach mixture on one end of a chicken breast, then roll the cutlet to encase the filling. Secure each piece with toothpicks. Repeat with the remaining cutlets and filling.
Pour the bread crumbs into a small bowl. Carefully roll each chicken bundle in the bread crumbs until it’s evenly coated. Set aside.  Pour the cooked tomato sauce into a large dish. Place the stuffed chicken on top of the tomato sauce. Top each piece of chicken with shredded mozzarella.
Bake at 375 degrees for 30 minutes, or until the chicken is cooked through, the sauce is bubbly and the cheese is melted.  Garnish with fresh basil before serving.

Crunchy Thai Salad!

1 c. quinoa
2 c. vegetable broth
1 t. ginger
1/2 head of red cabbage, shredded
1 red bell pepper, diced
2 green onions, sliced
3 large carrots, shredded
1/2 c. cilantro, chopped
1 c. edamame
1 lime, juiced
1/4 c. peanut butter
1 t. ginger
2 T. soy sauce
1 T. honey
1 T. rice wine vinegar
water to thin the dressing
1 c. cashews

Simmer quinoa in broth and ginger for 15 minutes or until fully absorbed.  Let cool and toss with remaining chopped vegetables in a large bowl.  Microwave the peanut butter and whisk together with lime juice, ginger, soy sauce, honey, and vinegar.  Add water to thin the dressing and pour over the entire salad.  Stir in cashews before serving.

Italian Wedding Soup!

1 T. olive oil
1 small onion, diced
3 carrots, diced
2 cloves garlic, minced
2 t. Worcestershire sauce
1 t. Italian seasoning
3 c. chicken broth
1 parmesan cheese rind
1/4 c. grated parmesan cheese
1/2 lb. ground pork
3 T. panko breadcrumbs
3/4 c. orzo
4 c. baby spinach

Saute onion and carrot in olive oil in a large pot.  Add half of the garlic and Worcestershire sauce and cook for one minute.  Add the broth, 3 cups of water, and the parmesan rind and bring to a boil.  Cover and simmer for 7 minutes, or until vegetables are tender.  Meanwhile, mix the pork the pork, breadcrumbs, 1 T. parmesan, 1 t. Worcestershire sauce and Italian seasoning in a bowl.  Form into 1-inch meatballs.  Bring the soup to boil and stir in the orzo.  Cook for 6 minutes.  Add the meatballs and cook until they are firm and float to the top, about 4 more minutes.  Stir in the spinach and cook until wilted. Ladle the soup into bowls and top with more parmesan.

Cabbage Rolls!

 

10 cabbage leaves

½ c. uncooked brown rice

1 egg, beaten

¼ c. water

½ onion, diced

1 clove minced garlic

1 t. salt

1 t. pepper

1 lb. lean ground beef

15 oz.  tomato sauce

2 T. brown sugar

1 T. apple cider vinegar

2 t. worcestershire sauce

1 t. cayenne

1 t. cumin

 

Boil a pot of water and add head of cabbage.  Cook for 2 minutes or until the leaves are soft.  Combine rice, egg, water, onion, garlic, beef, salt, and pepper in large bowl. Place ¼ c. of the  meat mixture in the center of leaf and roll up like a burrito. Place seam side down in a slow cooker.  Mix tomato sauce, brown sugar, vinegar, worcestershire, and spices and pour over the rolls. Cook on low for 8 hours.

Coconut Chickpea Soup with Grilled Cheese!

For the soup:

1 T. olive oil

1 small onion, diced

3 medium tomatoes, diced

2 garlic cloves, minced

1 T. red wine vinegar

1 T.  sugar

1 t. curry powder

1 t. cumin

1/2 t. cayenne

1 t. salt

1 t. pepper

2 sprigs thyme

15 oz. chickpeas

15 oz. coconut milk

1 1/2 c. water

fresh basil leaves

 

For the sandwich:

2 slices bread

2 oz. brie

1 t. butter

 

Saute onion and tomatoes in olive oil until soft.  Add garlic and cook for a minute more.  Add vinegar, sugar, spices, and thyme.  Add chickpeas, coconut milk, and water and simmer for 10 minutes.  Puree soup with an immersion blender and garnish with basil.

 

Meanwhile, layer the brie in between slices of bread and spread butter on the outside.  Grill in a panini press until golden brown.

 

Pumpkin Poke Cake!

For the cake:
1 box yellow cake mix
15 oz. pumpkin puree
2 t. cinnamon
1/2 t. nutmeg
14 oz. sweetened condensed milk

For the topping:
1 1/2 c. heavy cream
3 T. sugar
1 c. heath candy pieces

For the caramel sauce:
1/2 c. sugar
1/4 c. heavy cream

Mix together dry cake mix with pumpkin and spices.  Bake in a greased cake pan at 350 degrees for 35 minutes.  Let cool completely.  Poke holes in the cake with a fork.  Pour sweetened condensed milk over the cake and let it chill in the refrigerator for one hour.  Beat the heavy cream with sugar on high until thick.  Spread whipped cream over the cake and top with heath bits.  Meanwhile, make the caramel by heating sugar in a small saucepan until bubbly and amber colored.  Add the cream and remove from the heat.  Pour caramel into a bowl and let cool.  Drizzle over the top of the cake before serving.

Chicken Korma!

For the marinade:
1 garlic clove, minced
2 T. curry powder
1 T. ginger
1 T. cumin
1 lemon, juiced
1 1/2 c. yogurt
2 lbs. chicken breast, cut into cubes

For the sauce:
1 T. olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeno, minced
 2 T. curry powder
1 T. cumin
1 t. salt
1 t. pepper
28 oz. can whole tomatoes
1 c. chicken broth
3/4 c. cashews
1/4 c. heavy cream

Serve with:
2 c. rice simmered in 4 c. chicken broth

Mix together marinade ingredients and pour over the chicken.  Refrigerate while you make the sauce.  In a large pot, sauté the onion until soft.  Add the garlic and jalapeno and sauté one minute more.  Add the spices and cook for another minute.  Stir in the tomatoes and broth and cook while breaking the tomatoes up with a spoon.  Bring to a simmer and add the cashews.  Simmer for 15 minutes before transferring the mixture to a blender and pureeing.  Drain the chicken of the marinade and sauté in the now empty pot until golden brown.  Pour the finished sauce into the pan and add the cream.  Bring to a simmer and cook until the chicken is very tender, 20 minutes more.  Serve over cooked rice.

Tres Leches Cake!

For the cake:
1 c. flour
1 1/2 t. baking powder
1/4 t. salt
5 eggs
1 c. sugar
1 t. vanilla
1/3 c. milk
1 can evaporated milk
1 can sweetened condensed milk
1/4 c. heavy cream
fresh berries

For the icing:
1 pt. heavy cream
 3 T. sugar

Combine flour, baking powder, and salt in a large bowl.  Separate eggs.  Beat egg yolks with 3/4 c. sugar on high until yolks are pale yellow.  Stir in milk and vanilla.  Pour egg mixture over the flour mixture and stir gently until combined.  Beat egg whites on high until soft peaks form.  Pour in remaining 1/4 c. sugar and beat until stiff.  Fold egg whites into the batter gently until combined.  Pour into a greased 9 x 13 inch cake pan and bake at 350 degrees for 35 minutes or until cake is set.  Turn cake onto a plate and let cool.  Combine condensed milk, evaporated milk, and cream in a small container.  When cake is cool, pierce the surface with a fork several times.  Drizzle all but 1 cup of the milk mixture over the cake, especially around the edges.  Allow the cake to absorb the milk for 30 minutes.  Whip 1 pt. heavy cream with 3 T. sugar until thick.  Spread whipped cream over the cake and top with fresh berries.

Raspberry Cheesecakes!

8 oz. cream cheese, room temperature
1/3 c. sugar
pinch of salt
1 t. vanilla
1 egg
12 ginger snaps or vanilla wafers
1/4 c. raspberry jam, warm
12 whole raspberries

In a food processor, puree the cream cheese, sugar, salt, vanilla, and eggs until smooth.  Grease a muffin tin and place a cookie in the bottom of each well or cupcake liner.  Spoon cream cheese mixture over the top of each cookie.  Spoon a few drops of warm jam onto each cheesecake and swirl with a knife.  Top each cheesecake with a fresh raspberry and bake at 325 degrees for 22 minutes.  Cool in the refrigerator for 4 hours before serving.

Mozzarella Eggplant with Meat Sauce!

1 large eggplant, sliced
1 T. olive oil
4 oz. mozzarella, sliced
2 c. "Tyler Zogby's Meat Sauce"
fresh basil

Bake eggplant on a greased sheetpan for 25 minutes at 400 degrees.  Drizzle oilve oil on top.  Flip halfway through so they cook evenly and do not stick to pan.  Top with mozzarella and bake for an additional 10 minutes.  Top each slice with meat sauce and basil.

Kale and Squash Farro!

1 c. farro
2 c. chicken broth
1 t. curry
1 t. cinnamon
1 t. cumin
1 t. nutmeg
1 1/2 c. squash, diced
1 T. olive oil
3 c. kale, stems removed and diced
3/4 c. pomegranate seeds

For the dressing:
1 lime, juiced
2 T. chicken broth
1 t. salt
1 t. pepper
1 T. olive oil
1 T. cider vinegar
1 clove garlic, minced

Boil farro with broth and spices in a small saucepan.  Simmer for 10 minutes and fluff with a fork.  Meanwhile, roast squash with olive oil and more spice in a 400 degree oven for 30 minutes.  Let farro and squash cool before tossing with pomegranate seeds and kale.  Whisk together dressing ingredients and toss with salad before serving.

Peaches and Cream Cake!

For the cake:
1/2 c.  butter, softened
3/4 c. sugar
2 eggs
1 t. vanilla
1 1/2 c. flour
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. salt

For the filling:
1 1/2 c. peaches, peeled and sliced
2 T. brown sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. ginger
1/4 t. vanilla

For the glaze:
3/4 c. powdered sugar
2 t. vanilla
1 T. milk

Cream together butter and sugar.  Add eggs one at a time and beat until creamy.  Add vanilla, flour, and spices, and beat until just combined.  In a separate bowl, mix together peaches, sugar, and spices for the filling.  Spread half of the cake batter into the bottom of a greased 9 inch baking dish.  Evenly distribute peach filling over the top.  Drop spoonfulls of remaining batter over the peaches.  Bake for 30 minutes of until cake is set.  While cake is cooling, stir together ingredients for the glaze.  Drizzle over the top of the cooled cake.

Samoa Bars!

Cookie Base:
1/2 c. sugar
3/4 c. butter, softened
1 egg
1 t. vanilla extract
2 c. flour
1/4 t. salt

Topping:
3 c. shredded coconut
12 oz. caramels
1/2 t. salt
3 T. milk
10 oz. chocolate chips,

Cream together sugar and butter until fluffy.  Add egg and vanilla.  Gradually add flour and salt until the mixture resembles wet sand.  Press into a pan and bake at 350 degrees for 20-25 minutes.  Let cool.  Toast coconut at 300 degrees for 20 minutes or until golden.  Stir frequently and watch so it doesn't burn.  Microwave caramels with salt and milk for 3 minutes or until smooth.  Fold coconut into the caramel sauce and spread over the cookie base.  Microwave chocolate chips in 30 second intervals, stirring so they don't burn.  Cut the cookie caramel bars and dip each in melted chocolate and place on parchment paper to cool.  Drizzle remaining chocolate on top.  Let chocolate set and store in an airtight container.

White Bean Cakes with Avocado Cream!

1 clove garlic

1 jalapeno, seeded

1/4 c. cilantro

1/4 c. chives

2 cans canellini beans, rinsed

1 t. cumin

1 t. chili powder

1 t. pepper

1 c. oats

1 egg

1 c. cornmeal

1 T. canola oil

1 avocado, pitted

1/2 c. yogurt

1 lime, juiced

1 t. salt

1/4 c. toasted pumpkin seeds

Pulse together garlic, jalapeno, cilantro, and chives in a food processor.  Add beans, cumin, chili powder, pepper, oats, and egg and pulse until combined.  Form into eight patties and dredge in cornmeal.  Place on parchment paper and chill in the refrigerator for 15 minutes.  Cook patties in a large skillet sprayed with canola oil.  Meanwhile, combine avocado, yogurt, lime juice, and salt in the cleaned food processor and puree until smooth. Top each bean cake with the avocado cream and garnish with pumpkin seeds and cilantro.

Chicken Gyros!

1 lb chicken, sliced
1 bell pepper, sliced
1 onion, sliced
1 t. olive oil
1/2 t. salt
1/2 t. pepper
4 sprigs oregano
4 sprigs thyme
1/2 c. yogurt
1/2 cucumber, diced
1/2 lemon, juiced
8 lettuce leaves
1 roma tomato, diced
4 large pitas

Saute chicken, peppers, and onion in olive oil in a large skillet.  Season with salt, pepper, and herbs. Meanwhile, mix together yogurt, cucumber, an lemon juice to make the sauce.  Fill each pita with lettuce, tomato, chicken, peppers, onions, and cucumber sauce.

Garden Greek Salad!

For the salad:
3/4 lb. chicken breast
2 large basil leaves
4 sprigs of thyme
4 sprigs of oregano
1/2 t. salt
1/2 t. pepper
1/2 lemon, juiced
1 head of romaine lettuce,
1 pt. cherry tomatoes, halved
1 cucumber, seeded and diced
15 oz. artichoke hearts, halved
4 oz. black olives, sliced
1 c. feta crumbles

For the dressing:
2 large basil leaves
4 sprigs of thyme leaves
4 sprigs of oregano leaves
4 sprigs of mint leaves
2 T. olive oil
1 T. red wine vinegar
1/2 large avocado
1/2 c. water
1/2 lemon, juiced
1/2 t. salt
1/2 t. pepper

Bake chicken with herbs and lemon juice at 400 degrees for 30 minutes.  Cool and dice the chicken.  Toss chicken with diced vegetables and feta.  Meanwhile, puree dressing ingredients in a food processor until smooth.  Toss salad with the dressing.

Avocado Pesto Linguine with Chicken and Tomatoes!

1 lb. chicken breasts
1/2 c. pesto
2 cloves garlic
1 c. basil leaves
1 T. olive oil
1/2 lemon, juiced
1 avocado, pitted
1/2 c. water
1 t. salt
1 t. pepper
8 oz. linguine
1 pt. cherry tomatoes, halved

Coat chicken in pesto and bake for 30 minutes at 400 degrees. Dice the chicken into pieces.  Meanwhile, puree garlic, basil, olive oil, lemon juice, avocado, water, salt, and pepper to make a sauce.  Boil the linguine until al dente.  Toss the hot linguine with the avocado sauce, chicken, and tomatoes.  Garnish with more fresh basil.

Tofu Creme Brulee!

12 oz. silken tofu, drained
3/4 c. sugar
1/4 c. vanilla almondmilk
2 T. cornstarch
1/2 t. cinnamon
1/4 t. salt
1 T. vanilla

Add all ingredients in a blender and mix for a minute, or until smooth and foamy.  Grease 6 ramekins and fill with the custard.  Place ramekins in a dish filled with 2 c. hot water.  Bake at 350 degrees for 45 minutes, or until the custard pulls away from the sides.  Refrigerate for 45 minutes or more.  Top custard with 1/4 c. sugar and brulee with a torch until golden.  Let cool for a minute before eating.

PB Chocolate Chip Cookie Bites!

14 oz. chickpeas, rinsed
1/4 c. honey
1/2 c. peanut butter
1 T. vanilla extract
1 t. baking powder
1/2 c. chocolate chips

Puree chickpeas, honey, peanut butter, vanilla, and baking powder in a food processor until smooth. Stir in chocolate chips.  With wet hands, form into balls and place on a baking sheet lined with parchment paper.  Bake for 15 minutes at 350 degrees.

Quinoa Spinach Salad!

3/4 c. quinoa
1 1/2 c. vegetable broth
14 oz. extra firm tofu, diced
1 sweet potato, diced
1/2 t. cumin
1/2 t. ginger
1/2 t. curry powder
1 red bell pepper, diced
4 c. baby spinach
2 limes, juiced
2 T. olive oil
2 T. rice wine vinegar
1 t. black pepper
1/2 c. chopped cilantro

Simmer quinoa with broth and spices of 15 minutes or until cooked.  Bake diced tofu and sweet potato with spices on a greased sheet pan for 40 minutes, toss with a spatula halfway through.  Chill quinoa, tofu, and sweet potato in the refrigerator for 30 minutes or until it has cooled to your likeness.  Toss quinoa, tofu, and sweet potato with bell pepper, spinach, lime juice, olive oil, vinegar, pepper, and cilantro.

Monte Cristo!

2 slices of sourdough wheat bread
2 T. raspberry jam
2 oz. of sliced ham
2 oz. of gruyere cheese
1 beaten egg
1 t. powdered sugar
2 T. maple syrup

Spread jam on each slice of bread and top with ham and cheese.  Press the two pieces together to make a sandwich and dip in a beaten egg.  Cook on a greased skillet until golden on each side.  Top with powdered sugar and maple syrup.

Ice Cream Cake!

10 T. melted butter
2 eggs
3/4 c. sugar
1/4 c. brown sugar
4 T. brewed coffee
1 T. vanilla extract
3/4 c. cocoa powder
1/4 t. salt
1/2 c. flour
1 jar of fudge sauce
1 quart of cookie dough ice cream
1 tub of cool whip
decorating gel
sprinkles

To make the brownie batter, melt the butter and let it cool before adding eggs, sugars, coffee, and vanilla.  Whisk to combine.  Add cocoa powder and salt and whisk until smooth.  Add flour and stir just until combined.  Spread batter into a greased dish.  Bake at 350 degrees for 26 minutes.  Let cool and top with fudge sauce.  Freeze for 20 minutes while thawing the ice cream.  Top the fudge layer with the entire carton of ice cream.  Smooth with a spatula and freeze until firm.  Spread whipped cream topping over the top and freeze again.  Decorate with gel and sprinkles.  Let thaw for a few minutes before slicing into pieces.

Tomato and Artichoke Dip with Rosemary Flatbread!

For the dip:
15 oz. artichoke hearts, drained
1/2 c. sun-dried tomatoes in oil
1/2 c. feta
1 garlic clove, minced
1/2 lemon, juiced
basil

Puree artichokes, tomatoes with some oil, feta, garlic, and lemon juice.  Top with more feta and basil.

For the flatbread:
2 1/2 c. flour
1 t. salt
2/3 c. water
1 egg white
1 egg white for glazing
sea salt flakes
rosemary

Mix together flour, salt, water, and egg white.  Knead 5 minutes until smooth and elastic.  Roll out into 8 thin ovals.  Place on parchment lined baking sheets.  Brush with egg white and sprinkle with sea salt and rosemary,  Bake 8-10 minutes until bubbles form and golden.

Chipotle Turkey Wrap!

8 spinach tortillas
1/4 c. mayo
1/2 c. sun dried tomatoes in oil, diced
1 t. black pepper
1 t. Sriracha
4 c. baby lettuce
3 roma tomatoes, sliced
2 avocados, sliced
8 oz. chipotle cheddar cheese, sliced
12 oz. turkey, sliced

Mix together mayo, sun dried tomatoes, pepper, and sriracha.  Spread over each tortilla.  Top with lettuce, tomato, avocado, cheese, and turkey.  Roll and tuck edges like a burrito and cut in half.

Philly Cheesesteak!

12 oz. flank steak, sliced
2 portobello mushroom caps, sliced
1 green bell pepper, sliced
1 onion, sliced
1 t. black pepper
2 T. worcestershire sauce
6 hoagie rolls, sliced and toasted
1 t. flour
1/2 c. milk
1 t. mustard powder
6 oz. cheddar cheese

Grill steak, mushrooms, pepper, and onion in a large grill pan.  Whisk flour and milk in a small saucepan until thickened.  Add mustard and cheese and whisk some more.  Fill toasted hoagie rolls with grilled steak and veggies.  Spoon cheese sauce over the top.

Red Wine Risotto!

1 T. olive oil
1 onion, diced
2 cloves garlic, minced
1 1/4 c. arborio rice
1 c. dry red wine
4 c. chicken broth
1 c. almond milk
8 oz. mushrooms
2 c. peas
1 t. black pepper
1 t. salt
1 t. dried basil

Saute onion in olive oil until soft.  Add garlic and rice and cook for a minute more.  Add wine and stir until absorbed.  In a separate saucepan, heat chicken broth and almond milk and add a little at a time.  Continue to stir the rice the entire time.  Saute mushrooms until soft and stir in peas until warmed in a separate pan.  Add these vegetables to the cooked risotto with pepper, salt, and basil.   Stir until the liquid is absorbed and the rice is soft.  This should take a total of 30 minutes or so.

Hawaiian Panini!

1 sliced ciabatta roll
3 slices deli ham
2 oz. sliced cheddar
1/4 c. diced pineapple

Taco Pizza!

1 pizza crust
14 oz. refried black beans
1/2 c.  queso fresco
1/2 c. salsa
1/4 c. sliced black olives
2 roma tomatoes, diced
1 avocado, diced
1 c. chopped romaine

Spread beans and cheese over crust and bake at 450 degrees for 12 minutes on a pizza stone.  Top with salsa, olives, tomato, avocado, and romaine.  Serve with sour cream or yogurt drizzled on top if desired.

Sweet and Spicy Popcorn and Nuts!

5 T. butter
2/3 c. brown sugar
1/4 c. maple syrup
1 t. cayenne pepper
1 t. sea salt
8 c. popcorn (1/3 c. kernels)
2 c. peanuts

Melt the butter, sugar, syrup, pepper, and salt until dissolved.  Boil for one minute.  Drizzle over popcorn and nuts and pour onto two buttered baking sheets.  Bake at 300 degrees for 30 minutes.

Graham Cracker Bars!

1/2 c. butter
1 c. graham cracker crumbs
6 oz. chocolate chips
1 c. coconut
1 c. chopped nuts
14 oz. sweetened condensed milk

Melt butter and pour in the bottom of a 9 x 13 inch pan.  Add graham cracker crumbs, chocolate chips, coconut, and nuts.  Drizzle the sweetened condensed milk over the top.  Bake at 350 degrees for 20-25 minutes.

Shrimp Saganaki!

2 t. olive oil
1 onion, thinly sliced
2 cloves garlic, minced
2 c. grape tomatoes, halved
1/4 c. pitted kalamata olives
12 oz. shrimp
1 t. oregano
1 t. dill
1 t. parsley
1 t. black pepper
1/2 t. crushed red pepper
4 oz. feta
1 baguette

Sautee onion in olive oil.  Add garlic, tomatoes, olives, shrimp, and spices.  Stir in feta and serve with a baguette.

Lemon Chicken and Rice Soup!

1 lb. chicken breasts
1 c. brown rice
1 onion, diced
2 cloves garlic, minced
3 stalks of celery, thinly sliced
3 carrots, thinly sliced
2 sprigs of thyme
1 sprig of rosemary
2 lemons, juiced and zested
1 t. black pepper
1 t. salt
4 c. chicken broth
2 c. water
1 c. baby spinach leaves

Combine all ingredients except the in a slow cooker and cook on low for 8 hours.  Remove chicken breasts and shred.  Stir the shredded chicken and spinach into the soup until spinach is wilted.

BBQ Chicken Sandwiches!

1 lb chicken breasts
1 t. cumin
1 t. chili powder
1 t. ginger
1 t. cayenne
1 t. mustard
1 t. black pepper
1/4 c. apple cider vinegar
2 cloves garlic, minced
1 red onion, sliced
1 c. barbecue sauce
6 ciabatta rolls

Cook chicken with spices, vinegar, garlic, and onion in a slow cooker on low for 8 hours or bake in a 350 degree oven for 1 hour.  Remove chicken from onions and juices and place in the bowl of a stand mixer.  Beat chicken breasts with the paddle attachment for 30 seconds or until chicken is shredded.  Mix chicken with barbecue sauce and serve in toasted ciabatta rolls.

Caramel Pretzel Brownies!

For the brownies:
10 T. melted butter
2 eggs
3/4 c. sugar
1/4 c. brown sugar
4 T. brewed coffee
1 T. vanilla extract
3/4 c. cocoa powder
1/4 t. salt
1/2 c. flour
1 c. pretzels

For the caramel sauce:
2 T. butter
1/2 c. brown sugar
1 t. salt
1 t. vanilla extract
1/4 c. heavy cream

Melt the butter and let it cool before adding eggs, sugar, coffee, and vanilla.  Whisk to combine.  Add cocoa powder and salt and whisk until smooth.  Add flour and stir just until combined.  Spread batter into a greased 9x9 inch baking pan.  Add pretzels on top of the batter.  Meanwhile, heat caramel sauce ingredients in a small saucepan and whisk for 5 minutes.  Drizzle caramel sauce over the pretzels.  Bake brownies at 350 degrees for 26-28 minutes.  Let cool before slicing with a serrated knife.

Carrot Cupcakes!

For the cupcakes:
10 T. butter, softened
1 1/4 c. sugar
2 eggs
1 t. vanilla extract
1 1/2 c. plain yogurt
3 c. flour
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
1 t. cinnamon
1 t. ginger
2 c. grated carrots
1 c. chopped walnuts

For the glaze:
4 oz. cream cheese
1/2 c. powdered sugar
3 T. milk

Cream the butter and sugar until light and fluffy.  Add vanilla and eggs one at a time and beat until smooth.  Add the yogurt, flour, baking powder, baking soda, salt, cinnamon, and ginger.  Don't over mix.  Fold in the carrots and walnuts.  Fill muffin cups with batter.  Bake at 375 degrees for 20-25 minutes.  Meanwhile, beat the cream cheese with powdered sugar and milk until smooth.  Drizzle over the cupcake tops.  Makes about 18-24 cupcakes.

Buffalo Pasta Salad!

8 oz. macaroni, cooked, drained, and cooled
10 oz. chicken breast, cooked and diced
3 stalks of celery, diced
1 small red onion, diced
1 c. crumbled blue cheese
1/2 c. plain yogurt
1/2 c. hot sauce

Toss together all ingredients in a large bowl.

Fruit Tarts!

For cookie tarts shells:
3/4 c. sugar
1/2 c. butter, softened
1 egg white
1 t. vanilla extract
1 1/3 c. flour
1/2 t. baking soda
1/4 t. baking powder

For cream filling:
4 oz cream cheese, softened
1/4 c. powdered sugar
1 t. vanilla extract
1/4 c. heavy cream, whipped

Toppings:
Kiwi
Strawberries
Blackberries
Pineapple


Cream together butter and sugar until smooth.  Beat in egg white and vanilla.  Gradually add flour, baking soda, and baking powder.  Press small balls of dough into a muffin tin.  Bake at 375 degrees for 7 minutes.  Immediately press the center of each cookie with a small shot glass to press into a tart shape. Remove from pan and let cool.  Meanwhile, beat cream cheese, powdered sugar, and vanilla.  Fold in the whipped cream.  Fill each cookie tart shell with the cream cheese filling,  Top with fresh diced fruit.

Pesto Panko Crusted Flounder!

4 flounder filets
1/2 c. pesto
1 1/2 c. panko breadcrumbs
1 t. black pepper
1 t. crushed red pepper

Brush each filet with pesto and press with panko.  Top with black pepper and crushed red pepper.  Bake on a greased baking sheet at 375 degrees for 15 minutes or until fish flakes with a fork.

Serve with a mixture of yogurt, horseradish, and sriracha sauce for dipping.

Oatmeal Cream Cakes!

2 T. butter
1/3 c. rolled oats
1/2 c. brown sugar, divided
1/4 c. yogurt, divided
1 t. vanilla extract
1 egg white
1/3 c. flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt

Cover oats with 1/3 c. boiling water and set aside.  Beat 1/4 c. brown sugar, 2 T. yogurt, 1 T. butter, vanilla, and eggs.  Stir in flour, baking soda, cinnamon, and 1/8 t. salt.  Then stir in oatmeal mixture.  Butter 4 small ramekins and fill with batter.  Bake at 350 degrees for 20 minutes or until the cake springs back when touched.  Once cooled, whisk together remaining 1/4 c. brown sugar, 2 T. yogurt, 2 t. butter, and 1/8 t. salt and frost each cake.