Spinach & Gorgonzola Dolce Puffs

Spinach & Gorgonzola Dolce Puffs
Easy To Make, Easy To Eat!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour

 Ingredients
1 puff pastry sheet
1 bag of frozen spinach leaves, thawed & drained
1 tbsp olive oil
1 tbsp of butter
1/2 cup Gorgonzola Dolce, crumbled
salt
pepper
1 egg

 Cooking Tools
Parchment lined sheet pan
Small mixing bowl
Skillet

Directions
Preheat oven to 400 Degrees F. In a skillet on medium high heat, add; olive oil and butter to melt.  Stir in spinach leaves and cook  until all liquid has evaporated, salt and pepper to taste.  Set aside spinach to cool completely.  Prepare the puff pastry sheet by smoothing out any seams in the dough.  Lay puff pastry on parchment, so not to stick on a surface.  Spread cooled spinach leaves evenly on the surface of the puff pastry dough, but leave about a 1/2 inch at the end of the dough.  Spread Gorgonzola Dolce crumbles evenly on top of spinach.  Roll from one end to the other side with the 1/2 inch gap.  In a small mixing bowl, whisk egg.  Use the egg at the 1/2 gap as a glue to hold the seams together.  Take a sharp knife and cut 3/4 inch slices of pinwheels and lay on the parchment lined sheet pan.  (Wipe knife between slices, if the dough starts to get to soft for slicing, place in freezer for about 10 minutes to firm up).  Bake in oven for about 25-30 minutes or until nice and puffed, golden brown and the dough is cooked through.
Yields 10-12 Puffs

Jhal Muri

Jhal Muri
A Vegetarian Street Food Of India!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: No cooking required

Most Of The Ingredients Can Be Found In An India Grocer!

 Ingredients
1 1/2 cups puffed rice
1 cup fried chickpea noodles & fried lentils (Dal mix)
1/2 cup unsalted peanuts
1 cup tomatoes, small dice
3/4 cup cucumbers, small dice
1 tbsp cilantro leaves, minced
1/4 cup green onion, sliced
1 shallot, minced
1/2 cup coconut shavings, dried or fresh
juice of half of a lime
1 tsp tamarind concentrate
1/4 tsp grated ginger
1 tbsp coconut water
1 tbsp honey
1/4 tsp garam marsala seasoning
2 tsp sweet and tangy mustard seeds
1 heaping tbsp mango chutney

Cooking Tools
Medium mixing bowl
2 paper cones (optional)

Directions
In a mixing bowl, add; lime juice, tamarind concentrate, ginger, coconut water, honey, garam marsala, mustard seeds, mango chutney and mix well.  Mix in the tomatoes, cucumber, cilantro, coconut shavings, green onion and shallots.  Fold in peanuts, puffed rice, fried chickpea noodles and lentils until well coated.  Place in cones and serve immediately, don't let it sit or the puffed rice will get soggy!
Serves 2

Crunchy, Sweet, Sour, Spicy And Healthy!

Herb Chicken For Everything

Herb Chicken For Everything
I Use This Chicken In My Soups, Salads, Sandwiches And Casseroles!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients
pick of the chick, white & dark meat
2 tbsp fresh tarragon, minced + leaves
2 tbsp fresh sage, minced + leaves
2 tbsp fresh thyme + leaves
1 tbsp Herb de Provence
juice + zest of 1 lemon
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1/2 tsp pepper

Cooking Tools
Parchment lined sheet pan

Directions
Preheat oven to 350 Degrees F. Place chicken parts on a parchment lined sheet pan.  Pour the juice of 1 lemon equally on the chicken parts. Place all the herbs, lemon zest and seasonings equally on the pieces of chicken.  Bake in oven for 1 hour until all parts are fully cooked and the juices run clear.  Can be eaten as is or let it cool down and refrigerate and use for soups, salads, sandwiches and casseroles!
Yields 3 lbs. cooked chicken

Strawberry Cake

Strawberry Cake
The Perfect Dessert For The Summer!
Difficulty: Easy
Prep Time: 25 minutes 
Cooking Time: 45-50 minutes
Cooling Time: 2-3 hours 

Ingredients
1 box white cake mix
1 (3 oz.) box strawberry-flavored instant gelatin
1 1/2 cups fresh strawberries, pureed
3 cups fresh strawberries, halved for topping
1 tsp vanilla extract
4 large eggs
1/2 cup vegetable oil
1/4 cup butter melted
1/4 cup water
2-4 drops red food coloring (optional)
Fresh whipped cream

Cooking Tools
9 inch spring form pan
Hand mixer
Food processor

Directions
Preheat oven to 350 degrees F. Lightly grease pan and set aside.  Puree strawberries in the food processor, to yield 1 1/2 cups.  In a large bowl, combine cake mix and gelatin. Add pureed strawberries, vanilla extract, eggs, oil, butter and water.  You can add food coloring to make the cake batter more red. Beat at a medium speed with an electric hand mixer until smooth. Pour into prepared pan, and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Completely cool cake in pan and release sides of pan and remove.  Place fresh whipped cream on top of cooled cake and layer with fresh strawberry halves.  Serve immediately.
Serves 8
 

Caramelized Balsamic Fig Crostini

Caramelized Balsamic Fig Crostini
The Pure Essence Of Figs!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20 minutes

Great Accompaniment To A Salad Or A Beautiful Appetizer!

Ingredients
1 small multi grain baguette, 8 slices
8 fresh figs
8 slices Brie cheese
8 tbsp brown sugar
8 tbsp Vanilla Fig Balsamic Vinegar + drizzle http://gourmetblends.us/
olive oil for drizzle

Cooking Tools
2 small parchment lined sheet pans

Directions
Preheat oven 350 Degrees F.  Place figs on the baking sheet and cross cut the top of the figs 3/4 of the way down the fig.  Spoon 1 tbsp of brown sugar inside the fig then spoon 1 tbsp of the Vanilla Fig Balsamic Vinegar on top of the brown sugar.  Bake in oven for about 20 minutes.  The fig will start to open up like a flower and the sugar will start to caramelize.  Remove from oven and set aside to cool for a few minutes. Place baguette slices on and sheet pan and drizzle with olive oil and place in oven for 10 minutes. Remove from oven and add the Brie slices on each crostini and place back in oven for additional 10 minutes, just to soften the cheese. Once baked, remove from oven and place the caramelized figs on top of each crostini with the Brie and drizzle with some more Vanilla Fig Balsamic Vinegar.  Garnish with chopped parsley (optional).
Serves 4

Cook's Note: The figs and crostini can be baked at the same time, just put the figs on the rack above the crostini.

 

Shepherd's Pie

Shepherd's Pie
This Recipe Was Made With Leftover Chuck Roast And Mashed Potatoes! Cooked Ground Beef Or Lamb Is Traditionally Used In This Dish.
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour

Ingredients
3 cups leftover cooked chuck roast or brisket
4 cups leftover mashed potatoes
1 1/2 cups carrots, diced
1 cup celery, sliced
1 1/2 cups onions, diced
3/4 cup frozen peas
3/4 cup frozen corn
1/2 cup parsley, chopped
2 cups beef stock
2 egg yolks
2 tbsp butter
2 tbsp vegetable oil
2-3 tbsp tomato paste
1 tsp Herb De Provence
salt
pepper
Cooking Tools
4 oven proof baking bowls
Skillet with lid
Medium mixing bowl
Sheet Tray

Place Bowls On A Sheet Pan To Catch Any Spill Overs!

Directions
Preheat oven to 350 Degrees F.  In a skillet on medium heat, add; butter, oil, carrots, celery and onions.  Saute, lower heat and place  lid on and allow vegetables to get slightly tender. Mix in beef, frozen peas, corn, beef stock, Herb De Provence, parsley, tomato paste, salt, pepper to taste and cook for additional 10 minutes to evaporate some of the liquid. In a mixing bowl, add; leftover mashed potatoes and egg yolks and mix well.  Place beef & vegetable mixture into individual bowl, top with mashed potato mixture evenly divided.  Place bowls on sheet pan and bake in oven for 30 minutes.  Can be place under broiler for the last minute of cooking to brown the top.  Please allow to cool down for at least 5 minutes, because it will extremely hot!
Serves 4

Hawaiian Pulled Pork Sandwich

Hawaiian Pulled Pork Sandwich
This Sandwich Is Made With Our Hawaiian Kalua Pork Recipe!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 8 hours

 

Ingredients
Kalua Pork, recipe post May 2015
1 bag shredded slaw mix
2 cups bean sprouts
1/4 cup green onions, sliced
6-8 buns
6-8 slices fresh pineapple
juice of 1 lime
1 tbsp rice wine vinegar
2 tbsp mirin
1/2 tsp sesame oil
2 tsp sugar

Hoisin BBQ Sauce
Ingredients
1/3 cup Hoisin sauce
1/2 cup ketchup
1/3 cup sweet red chili sauce
1/3 cup brown sugar
1/4 tsp sesame oil
1 tbsp mirin
1/4 tsp ginger, grated
juice of 1 lime
1/2 tsp white wine vinegar

Cooking Tools
Medium mixing bowl
Small sauce pan
Grill pan

Serve With Some Sweet Potato Fries!

Directions
In a mixing bowl, add; juice of 1 lime, rice wine vinegar, mirin, sesame oil and sugar.  Whisk until sugar has dissolved. Add shredded slaw mix, bean sprouts, green onions and toss & set aside.  Grill pineapple slices on grill pan on high heat and sear on both sides, set aside.
In a small sauce pan on a low simmer, add all the ingredients for the Hoisin BBQ Sauce.  Cook sauce for 10 minutes until bubbly.
Assemble the Hawaiian Pulled Pork Sandwiches with a layer of Kalua Pork, spoon Hoisin BBQ Sauce on top.  Layer of slaw mix and top with grilled pineapple and spoon more of the Hoisin BBQ Sauce on top the grilled pineapple.
Serves 6-8

Hawaiian Kalua Pork

 Cook's Note: The Kalua Pork can be made a day in advance, just remove pork from the banana leaves and completely cool before placing in the refrigerator until ready to use.  Just reheat before using the pork for the Hawaiian Pulled Pork Sandwiches!

Seafood Gumbo

Seafood Gumbo
This Dish Takes Me Back To New Orleans!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
Cooked Rice
1/2 lb. sea scallops, 10/20 count
1/2 lb. shrimp, 20/30 count, deveined, tail on
1/2 lb monk fish or firm white fish
1 Smoked Andouille sausage, sliced
1 cup celery, sliced
1 cup green pepper, diced
1 cup onion, diced
1 cup okra, sliced
2 garlic cloves, sliced
1 tsp Old Bay Seasoning
2 tbsp flour
3 cups seafood stock
1 cup marinara sauce
3 tbsp butter
2 tbsp vegetable oil
Louisiana hot sauce
chopped parsley for garnish
salt
pepper 

 Cooking Tools
Medium pot

Directions
In a Medium pot, add oil and butter until bubbly.  Sprinkle in the flour to create a roux.  Lower heat and cook the flour for about 10 minutes. Cook's Note: You can achieve a dark roux by allowing for more time for cooking the flour in the oil, but I achieve it through the use of marinara sauce.  Add in all the vegetables and garlic, continue to saute in the roux for about 5 minutes.  Add in the marinara sauce, seafood stock, Old Bay seasoning and the sliced Andouille sausage. Simmer for 30 minutes, then add the seafood into the pot and cook for an additional 15 minutes or until the seafood is cooked.  Salt and pepper to taste and couple dashes of hot sauce.  Ladle Gumbo over hot rice and garnish with chopped parsley.
Serves 4

Five Cheese Calzone

Five Cheese Calzone
Carb Load, But Well Worth It!
Difficulty: Moderate
Prep Time: 1 hour  45 minutes
Cooking Time: 30 minutes

Ingredients
2 cups fresh marinara sauce
2 cups Ricotta cheese
2 cups Mozzarella cheese, shredded
2 cups smoked Gouda, shredded
2 cups Provolone cheese, shredded
2 tbsp parsley, chopped
Parmesan cheese for topping
olive oil
1 egg, whisk

Dough recipe
Use our Trio Flat bread recipe, April 2015


Cooking Tools
Parchment lined sheet pan
Pastry brush 

Directions
Preheat oven 425 Degrees F. Prepare flat bread dough and roll out either two large rounds or four smaller rounds.  On one half of the round dough, evenly add; marinara sauce then dollops of Ricotta cheeses, top with shredded Mozzarella, Gouda, Provolone cheese.  Sprinkle with fresh chopped parsley. Brush egg on the edges of the round, fold over the other side, seal and crimp. Place on parchment lined sheet pan, brush top of dough with olive oil and bake in oven for about 25-30 minutes.  Once out of the oven, sprinkle with some Parmesan cheese.
Yields 2-4

Blueberry Crumb Cake

Blueberry Crumb Cake
Perfect for Breakfast As Well As Dessert!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 50 minutes

Ingredients
Crumb Topping:
1/4 cup sugar
1/3 cup light brown sugar
1 tsp ground cinnamon
pinch ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups flour

Cake:
7 tbsp unsalted butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1 tsp vanilla extract
1 tsp grated lemon zest
2/3 cup sour cream
1 1/4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups fresh blueberries

 Cooking Tools
9" round baking pan or 8" square pan
2 medium mixing bowls
Electric hand mixer
Flour sifter

Directions
Cake: Preheat the oven to 350 degrees F.  Butter and flour the baking pan.  Cream the butter and sugar in the mixing bowl with a hand mixer on high speed for a few minutes, until light and fluffy.  Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until combined.  Fold in the blueberries and stir with a large wood spoon to be sure the batter is completely mixed. Place batter into the prepared pan and spread it out with a knife until level.  Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a tooth pick comes out clean. Cool completely before serving.
Crumb Topping: In a mixing bowl, add the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well while creating large and small crumbles and set aside.
Serves 6

Cap'n Crunch Shrimp

Cap'n Crunch Shrimp
Your Kids Will Love It!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 15 minutes

 Ingredients
1/2 lb. 20/30 count shrimp, shelled, deveined, tail on
1 1/2 cups of Cap'n Crunch cereal, crushed
1 cup flour
1 egg, whisked
oil for frying


Cooking Tools
Deep fryer pan
Spider
Paper towel lined sheet tray

Directions
Fill deep fryer with enough oil for the shrimp to float while frying.  Heat oil on medium heat (approx. 350 Degrees F). Dredge shrimp in flour first, then dip into whisked egg to coat shrimp.  Coat shrimp in the crushed Cap'n Crunch cereal.  Place a few pieces of shrimp in the fryer at a time, do not overcrowd .  Cook shrimp in batches, cook for 1 minute or 2 on each side.  Drain excess oil from shrimp on paper towel lined sheet tray.
Serves 2

 

Malaysian Laksa

Malaysian Laksa 
This Aromatic Noodle Soup Has An Incredible Flavor Profile And Is Highly Addictive!
Difficulty: Moderate
Prep Time: 35-40 minutes
Cooking Time: 35 minutes

   Ingredients
4 servings of cooked Asian noodles
2 cups skinless, boneless chicken breast, diced
2 cups Asian pumpkin or squash, diced
2 cups small eggplant, diced
7-8 baby bok choy
1 cup red onion, diced
1 cup bean sprouts
carrot slices for garnish (optional)
1 Curry Laksa paste packet
2 cans coconut milk
1 cup chicken stock
2 slices galangal root
3 curry leaves (optional)
2 tbsp tamarind liquid concentrate
1 tbsp ghee (clarified butter) or vegetable oil
1 lime, wedges
mint leaves

Cooking Tools
2 medium stock pots

Directions
Fill 1 pot with water and set on high heat until boiling.  Cook noodles according to package directions ( Asian noodles come with a huge selection, pick one that you prefer). Drain and rinse noodles, the noodles have high level of starch.  In the second stock pot, add; ghee or oil on medium heat and add the diced chicken.  Stir chicken and cook chicken for 5 minutes.  Into the pot, add; pumpkin, eggplant, red onions and saute with chicken for an additional 5 minutes.  Lower heat and stir in Laksa paste, coconut milk, chicken stock, galangal slices, tamarind liquid, curry leaves and cook on low for 15 minutes.  Add in the baby bok choy and cook for the last 10 minutes. Remove the galangal slices and curry leaves.  To assemble the Laksa: In a serving bowl, add the cooked and drained noodles.  Ladle the Laksa Soup over the the noodles and garnish with bean sprouts, mint leaves, carrots and a lime wedge.
Serves 4

Some Of The Key Ingredients Can Be Found In Asian Markets.

Galangal Root, Pumpkin, Small Eggplant, Mint, Curry Leaves, Baby Bok Choy & Lime!

Crab Rangoon Deviled Eggs

Crab Rangoon Deviled Eggs
Courtesy Of My Mother!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20 minutes
Cooling Time: 1-2 hours

Beautiful To Look At And Delicious To Eat!

Ingredients
1 dozen eggs
6 smoked crab sticks (Kani Kama) shredded
3/4 cup mayonnaise
3 tbsp cream cheese
1 tbsp Mirin
1 tsp Dijon mustard or Chinese mustard
3 slices bacon, cooked crispy, chopped
1/2 cup cucumber slices, thin
salt
pepper

Cooking Tools
Large pot
Skillet
Medium mixing bowl
Deviled egg platter

Directions
In a large pot, add eggs and top with cold water.  Bring water to a boil, turn off heat and cover for 10 minutes. Cook bacon until nice and crispy while the eggs are cooking, drain off excess fat on paper towels.  Place boiled eggs in cold water to stop the cooking process. Once cooled, peel the eggs and cut in half.  Place yolk in a mixing bowl and using a fork, break down the yolk into tiny crumbs.  Add to the bowl; crab sticks, mayonnaise, cream cheese, Mirin, mustard and mix well.  salt and pepper to taste.  Fill each cooked egg white with the egg yolk mixture and chill in the refrigerator.  Garnish with chopped crispy bacon and cucumber slices (get as fancy as you want)!
Yields 24

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce

Corn Cake Tamales With Shrimp In A Corn Chayote Cream Sauce!
This Nontraditional Tamale Has A Fluffy Cake Like Texture!
Difficulty: Moderate
Prep Time: 2 1/2 hours
Cooking Time: 30 minutes

 Ingredients
1 lb. medium shrimp, de-veined, shelled and tail removed
1 fresh ear of corn, kernels removed
1  4 oz. can chopped green chillies
1 cup Chayote, peeled and diced
1 tsp garlic, pressed
1 tbsp cilantro leaves, minced
1 cup of cream
pinch of cumin
1/4 tsp chili powder
zest of 1 lime
sliced green onions (garnish)
7 dried corn husks
1  8oz. box of cornbread mix
1/2 cup creamed corn
1 tbsp sour cream
1 egg
salt
pepper


Cooking Tools
Bain Marie (double broiler)
1 medium mixing bowl
Skillet

Directions
Pre-soak dried corn husks in water for 2 hours to make more pliable.  To prepare corn cake, in a mixing bowl, add; cornbread mix, 1/2 cup creamed corn, sour cream and egg.  Mix well and set aside. Take corn husk out of the water and dry off completely.  Place a couple of tbsp of cornbread mix into the center of the husk. Fold one side of husk over and completely cover the cornbread mix, then fold the other side of the husk over. Twist at the ends and tie with husk cut into strips.  Place enough water to the bottom portion of the Bain Marie and bring to a boil.  Place Corn Cake Tamales standing up right in the top half of Bain Marie and place on top of the boiling water, cover with lid and steam for 20 minutes.  While the Corn cake Tamales are steaming.  In a skillet, on medium heat add; olive oil, butter, corn and chayote.  Cook for 5 minutes, then add green chillies, garlic, cilantro, cream, cumin, chili powder and zest.  Lower heat and reduce liquid until a thicker consistency.  Add shrimp to the cream and cook for a few minutes until the shrimp is done (do not overcook shrimp).  Salt and pepper to taste.  Once the Corn Cake Tamales are cooked, cut one side of husk and open to reveal Corn cakes and place in a serving bowl.  Cook's Note: I leave the corn cakes in the husk for a beautiful presentation, but you can remove the corn cakes from the husk if you prefer.  Ladle Shrimp and cream sauce over the Corn Cake Tamales and garnish with sliced green onions.
Serves 6

Don't Over Fill The Husks!

Use One Of The Husk To Cut Into Strips For Ties!

Danish Ebelskiver

Danish Ebelskiver
With A Warm Chocolate Center!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 10 minutes

Ingredients
1 cup all-purpose flour
1 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 cup milk
2 egg yolks
2 egg whites
2-3 tbsp cooking oil or spray
1/2 cup mini chocolate chips
powdered sugar for dusting

Cooking Tools
Ebelskiver pan  http://www.williams-sonoma.com/products/ebelskiver-filled-pancake-pan/
2 medium mixing bowls
Hand held mixer

 

Directions
In a mixing bowl combine flour, sugar, baking powder, and salt. In another mixing bowl stir together milk and egg yolks until well combined. Add to flour mixture. Stir until smooth. In a small bowl beat egg whites with an hand held mixer on high speed until stiff peaks form. Gently fold beaten egg whites into batter, do not over mix batter. Place an Ebelskiver pan over medium heat and lightly brush each cup with oil or spray. When the oil sizzles, use about 2 tbsp of the batter to fill each cup 2/3 full.  Place 1/2 tsp of chocolate chips into the center of the batter. Cook for 1 to 2 minutes. As a shell forms, use a fork or wooden toothpick to gently invert the cooked portion and allow the uncooked portion to flow into the cup. Invert each Ebelskiver and cook until all shells are set and all sides are sealed. Continue rotating and cooking until they are evenly golden brown and a wooden toothpick inserted in their centers comes out clean. Use a fork or wooden toothpick to transfer each Ebelskiver to a plate and dust with powdered sugar.
Yields 2 Dozen

Can Be Stuffed With Something Savory Or Sweet!

Grilled Avocados With A Black Bean Salad

Grilled Avocados With A Black Bean Salad
By Grilling The Avocados Add A Smokey Flavor!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 2 minutes

 

Ingredients
3 ripe & firm avocados, halved, pit removed
2 cups grape tomatoes, halved
1 cup canned black beans, rinsed and drained
1 lime, halved
1/2 cup frozen corn, thawed
1/2 cup red onion, small dice
1/2 cup red pepper, small dice
1 tbsp cilantro, minced
2 tbsp parsley, minced
1/2 cup micro greens
1/2 tsp garlic, pressed
2 tbsp olive oil
salt
pepper

Cooking Tools
Outdoor grill
Medium mixing bowl

Directions
In a medium mixing bowl, add; grape tomatoes, black beans, juice of 1/2 a lime, corn, red onion, red pepper, cilantro, parsley, garlic, olive oil and toss.  Salt and pepper to taste. Place juice of half a lime on the cut side of each avocado, keep the outer skin intact.  Place avocado, cut side down on a preheated outdoor grill.  Cook avocados for a minute or two to get some grill marks, remove and stuff each one with the black bean salad and top with some micro greens.
Serves 6
 

Dragon Fruit Salad

Dragon Fruit Salad
The Salad With A Wow Factor!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients
1 Dragon fruit, halved
1 cup mangoes cubed
1 cup kiwi, cubed
2 tbsp agave syrup

Cooking Tools
Small mixing bowl

 Directions
Scoop out the whites of the dragon fruit, trying to keep it intact.  Cube Dragon fruit and place in mixing bowl with mangoes and kiwi.  Drizzle with agave syrup and toss until coated.  Use the Dragon fruit shell as a serving bowl.
Serves 2

Red, White & Blue Shortcake

Red, White & Blue Shortcake
Happy 4th Of July!!!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 30-35 minutes

 

Shortcake
Ingredients
2 cups flour
1 cup sugar
1 cup butter, small dice + greasing
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1 egg
1 tsp vanilla extract
homemade whipped cream or pre-made


Cooking Tools
(2) Medium mixing bowls
Pastry cutter
Baking dish
Hand mixer
Biscuit cutter

Directions
Preheat oven to 325 Degrees F.  In a medium mixing bowl, add; flour, baking powder, salt and butter. Using a pastry cutter, cut butter into the flour until the butter is the size of small pebbles.  Add in sugar, milk, egg and vanilla extract and mix well.  There will be tiny lumps of butter in the batter and the batter will be thick.  Place batter into a greased baking dish and bake for 30-35 minutes, use a toothpick to check the center of the cake, it it comes out clean, then its done.  Cool in pan until your ready to cut out shortcake rounds with biscuit cutter or squares. Place shortcake rounds on a serving dish and place berry mix (recipe below) on top with some of the juices from the berries and a dollop of whip cream.  You can layer the shortcake as high as you want.
Serves 4-6

Berry Mixture
Ingredients
3 cups fresh strawberries, quartered
2 cups fresh blueberries
1/2 cup sugar

Directions
In a mixing bowl add all ingredients and toss, let sit at room temperature until sugar dissolves and strawberries create their own juices.

Salsa Verde

Salsa Verde
This Italian Version Is Perfect On Grilled Steaks, Chicken & Fish!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Perfect For Any Grilled Meats & Fish!

Ingredients
1 cup parsley leaves
1/2 cup olive oil
2 cloves garlic, minced
1 tbsp fresh lemon or lime juice
2 tbsp capers
1 shallot, diced
2 tbsp green onion, chopped
1 tsp Dijon mustard
1-2 anchovies fillet
red pepper flakes (optional)
pinch of pepper



Cooking Tools
Food processor

Directions
Place all ingredients in the food processor and pulse until finely minced and blended, you can adjust the olive oil for a loose or thick consistency.  Serve on grilled steaks, chicken or fish.
Cook's Note:  No need for salt, you get enough salt from the anchovies and capers.
Yields 1 cup

Basil Pesto Chicken Salad

Basil Pesto Chicken Salad
On Focaccia  Bread!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: No cooking required

  

Ingredients
8 inch round Focaccia bread
4 cups cooked chicken breast, chunks
2 cups marinated artichokes, drained
1/4 cup red onions, small dice
1 cup fresh mozzarella, cubed
2 tbsp parsley, chopped
12 large basil leaves
1/2 cup mayonnaise
1/4 cup olive oil
1 clove of garlic
2 tbsp + 3 tbsp Pignoli nuts
1/4 cup Parmesan cheese, grated
3 cups arugula
2 tomatoes, sliced
salt
pepper

Cooking Tools
Food processor
Medium mixing bowl

Directions
In a food processor, add; olive oil, basil leaves, garlic, mayonnaise, Parmesan cheese, 2 tbsp Pignoli nuts.  Pulse on high until minced.  In a mixing bowl, add; cooked chicken, marinated artichokes, cubed mozzarella cheese, parsley, 3 tbsp Pignoli nuts, red onion and the Basil Pesto Mayonnaise, mix well.  Slice Focaccia round in half and place the chicken salad on the bottom half of the round, however high you like.  Place arugula and tomato slices on the chicken salad, then place the top half of the Focaccia.  Slice into 4 wedges.
Serves 4