Banh Mi

Banh Mi
Vietnamese Sandwiches With A French Influence
Difficulty: Easy

Ingredients
4 Brioche buns or French baguette
1 1/4 lb. ground chicken, dark/white meat mix
2 tsp garlic, minced
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp hoisin sauce
1 tbsp mirin/ sweet rice wine
1 tbsp fresh cilantro, minced
1/4 cup red onion, minced
Directions
Preheat grill or grill pan inside on medium heat. In a mixing bowl, add all the ingredients and mix well.  Make 4 patties slightly larger then the bun.  Grill patties until they are done.  Place chicken on the bun and top with the peanut slaw (recipe below).

Peanut Slaw
Ingredients
1 bag of broccoli/ shredded carrot slaw mix
1 small bag of shredded red cabbage
1/4 cup red onion, sliced thin
3 tbsp peanut sauce
2 tbsp hoisin sauce
3 tbsp rice wine vinegar
2 tsp sesame oil
1 tbsp palm sugar
1/2 tbsp sriracha
1 tbsp lime juice
salt
pepper
Directions
In a mixing bowl, first add rice wine vinegar and the palm sugar, whisk until sugar dissolves.  Add hoisin, peanut sauce, sesame oil, sriracha, lime juice, salt and pepper.  Mix well, than add the slaw mix, red cabbage and onion; Toss well and refrigerate until ready to use.  Place on top of the chicken Banh Mi.
Serves 4

Hawaiian Loco Moco

Hawaiian Loco Moco
An Authentic Taste Of The Islands!
Difficulty: Easy

A Lunch Time Favorite!

Ingredients
Hot cooked Japanese Rice
Burgers:
1 pound ground beef (80/20 blend)
1/4 cup diced Maui onion or sweet onion
salt
pepper
Canola oil
Gravy:
2 tbsp unsalted butter
2 cups cremini mushrooms or button mushrooms, sliced
3/4 cup Maui onion or sweet onion, sliced
1 1/2 cups low-sodium beef broth
1 tsp Worcestershire sauce
1 tbsp cornstarch/ 2 tbsp water
1 clove garlic, minced
salt
pepper
Eggs:
Canola oil
4 large eggs
2 to 3 tbsp chopped fresh flat-leaf parsley, for garnish (optional)

Directions
For The Burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
For The Gravy:
Add the butter to the pan with the drippings. Sauté the garlic, mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
In a separate bowl, mix the cornstarch with 2 tbsp of water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
For The Eggs:
Add some canola oil to a nonstick sauté pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
To serve: Place the cooked rice on a plate, place the burgers on top, then the mushroom gravy and finally the egg. Garnish with parsley.
Serves 4

Greek Honey Cake

Greek Honey Cake
This Cake Is Light And Aromatic
Difficulty: Easy

Ingredients
1/2 cup butter
3/4 cup sugar
2 eggs
1/2 cup buttermilk
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp cloves
1 tbsp orange zest
1 cup flour
1/2 cup nuts (pistachios, walnuts in any combination), crushed
*fresh berries optional
powdered sugar for dusting
Honey Syrup
Ingredients
1/2 cup honey
1/2 cup water
1 tbsp lemon juice
zest of 1/2 lemon

Directions
Cream butter and sugar. Add eggs one at a time. Combine dry ingredients, zest and 1/2 cup of the nuts. Add to butter and sugar mixture alternating with buttermilk. Pour into 10" spring form pan. Bake at 350 for 30 minutes. Cool cake in the pan.
Bring syrup ingredients to a boil and simmer for 5 minutes.
Slowly spoon honey syrup over the cake. Cover and let sit at least several hours to absorb all the syrup.
Remove spring form sides. Dust with powdered sugar, serve with sweetened whipped cream and fresh berries

Serves 6-8 



Stuffed Salmon And French Lentils

Stuffed Salmon And French Lentils
With Tarragon Butter
Difficulty: Easy

An Elegant Presentation For Your Next Salmon Dinner!

Ingredients
4 8oz. portion skinless salmon
1 red pepper, sliced thin
1 small onion, sliced thin
2 cups fresh shitake mushrooms
1 clove garlic, pressed
1 tbsp fresh tarragon, minced
3 tbsp olive oil
2 tbsp clarified butter (ghee) melted
salt
pepper
French lentils cooked (cook according to directions)

Directions
preheat oven 350 Degrees F.  In a skillet, add olive, red pepper, onion, garlic , salt, pepper and shitake mushrooms, sauté until tender.  Set side vegetables until cool. Prepare the salmon by inserting a sharp knife in the center of salmon through to the opposite side, slice towards each end of salmon without slicing through. creating a see through center pocket.  Stuff the cooled vegetables in each salmon pocket.  Place on baking sheet; add the minced tarragon into the melted butter and add salt.  Brush the melted butter onto the salmon and bake in oven for 30 minutes.  Serve over top of cooked lentils.
Serves 4

 

Herb Roasted Chicken

Herb Roasted Chicken
Served With Roasted Vegetables
Difficulty: Easy

The Roasted Vegetable Will Compliment The Flavors Of The Chicken!!

Ingredients
4-6 lb. chicken cut up
1 tsp garlic powder
1 tsp dried minced rosemary
1 tsp dried thyme
1 tsp dried tarragon
1 tsp dried parsley
1/2 tsp dried sage
1/2 tsp fennel seeds, crushed
salt
pepper
2 tbsp clarified butter, melted (ghee)

Directions
Preheat oven to 325 Degrees F.  Wipe off excess moisture off chicken, brush on melted clarified butter and place on a baking sheet.  In a small bowl, mix all the seasonings and spread all over the chicken pieces.  Bake for about 1 1/2- 2 hours or until the chicken juices run clear.  Serve with your favorite roasted vegetables.
serves 4

 



Easy Breezy Pineapple Upside Down Cake

Easy Breezy Pineapple Upside Down Cake
A Family Favorite!
Difficulty: Easy

Ingredients
3/4 cup butter =  (1 1/2 sticks)
1 1/4  cup packed brown sugar
1 tsp of vanilla extract 
1  can (20 oz.) pineapple slices in juice, drained, juice reserved
3/4 cup crushed pineapple or pineapple tidbits
1  jar (6 oz.) maraschino cherries without stems, drained   
1  box Betty Crocker® SuperMoist® yellow cake mix   
Vegetable oil and eggs called for on cake mix box

Directions
Preheat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice (if you wipe off the excess juice from the cherries, this prevents the red from bleeding into the pineapple slices.), and arrange remaining cherries around slices; press gently into brown sugar.
Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water, add vanilla and crushed pineapple, mix.  Pour batter over pineapple and cherries.
Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
* cook's note: There are individual pineapple pans at baking stores like the one that was used in the picture.
Serves 6

Osso Buco

Osso Buco
Served with Buttered Parsley Spaghetti and Gremolata
Difficulty: Moderate

Ingredients
4 veal shanks with bone in
2 cups carrots, cut on a angle
1 onion, quartered
1 1/2 cups celery, cut on an angle
4 bay leaves
1/2 tsp of rosemary, minced
1/2 tsp fresh oregano leaves
3 cloves of garlic, minced
2 cups marinara sauce
1/2 cup red wine
2 tbsp olive oil
salt
pepper
parmesan cheese for topping

Directions
Preheat oven to 350 degrees F.  Wipe off excess moisture from the veal shanks, salt and pepper.  In a large oven proof skillet on medium high, add olive oil and then veal shanks.  Sear shanks until brown on each side, deglaze the pan with the red wine.  Add the rest of the ingredients, add the marinara sauce last covering the shanks.  Place the skillet into the oven and bake for 2 hours.  Serve with buttered parsley spaghetti, and top with Gremolata ( recipe below)  and parmesan cheese.

Gremolata
Ingredients
1/4 cup chopped fresh parsley
1 clove garlic, minced
2 tbsp olive oil
fresh grated lemon zest
Directions
Mix ingredients in a small bowl, and place on top of Osso Buco.



Baked Fontina

Baked Fontina
Better Than Fondue!
Difficulty: Easy

Ingredients
1 1/2 cups Fontina Cheese, cubed
1 garlic clove, thin slices
1/2 tsp fresh oregano leaves
1 tsp butter
pepper
fresh French bread, slices

Directions
Preheat oven 350 Degrees F.  In a small 5 inch cast iron skillet; place a pat of butter, garlic slices and oregano.  Top with the cubed Fontina cheese, sprinkle with fresh ground pepper.  bake in oven for 25-30 minutes or until bubbly.  Serve immediately with French bread.
Serves 4



Cabo Fish Tacos With Citrus Slaw

Cabo Fish Tacos With Citrus Slaw
South Of The Border Flavor!
Difficulty: Easy

Serve With Yellow Rice And Refried Pinto Beans!

Ingredients
2 8oz. portions Halibut filet, skinless and boneless
1 package of corn tortillas
1 bag of slaw and baby kale mix
1/4 cup cilantro, chopped
juice of 1/2 lemon, 1/2 lemon for garnish
juice of 2 limes
1 tomato diced
1 avocado diced
1 cup queso fresco crumbled
3/4 cup slaw dressing
1 tbsp olive oil
salt
pepper

Directions
In a mixing bowl add the slaw mix, cilantro, slaw dressing, lemon and lime juice.  Mix thoroughly, place in refrigerator to chill.  Slice the fish into 1 inch long strips.  Coat the Halibut filets with olive oil, salt and pepper and grill either on a indoor or outdoor grill.  Cook until done.  To assemble the fish tacos, warm the corn tortillas on the grill to make it pliable.  Place slaw mixture in center of the tortilla as a base for the fish, add fish then layer the rest of the ingredients.  Add lemon slices for garnish.
Yields 6 tacos

The Citrus Slaw Makes The Flavors Pop!

 

 

Fig And Blackberry Salad

Fig And Blackberry Salad
With French Bread And Fig Butter
Difficulty: Easy

How Easy To Create The Perfect Outdoor Lunch!

Ingredients
1 bag spring salad mix ( baby arugula, kale, spinach)
3 Roma tomatoes, sliced
1/2 cup red radish, sliced
5 fresh figs, quartered
1 1/2 cups blackberries, rinsed and dried
1/2 cup dried apricots, julienned
1/4 cup red onion, sliced
1/2 cup carrots, matchsticks
Directions
Place all ingredients in a serving bowl!  Serve with your favorite dressing.
Serves 4

Fig Butter
Ingredients
2 tbsp butter, room temperature
1 tbsp fig jam
Directions
Mix the ingredients, serve with French bread.

French Bread Crouton
Ingredients
2 cups French bread, cubed
drizzle of olive oil
salt
pepper
Directions
Preheat oven 350 Degrees F.  Coat bread with olive oil, salt and pepper on baking pan.  Place bread in oven for 15 minutes until crusty. Place on top of salad before serving.

Serve With Your Favorite Dressing!

Steak And Egg Griddle

Steak And Egg Griddle
A Breakfast Sandwich On The Go!
Difficulty: Easy

Ingredients
1 large Ribeye steak
1 cup buttermilk pancake mix (Dancing Deer Baking Co.)
3 + 1 eggs
2/3 cup milk
2 tbsp butter, melted, plus additional for cooking
veg. oil for frying eggs
3/4 cup shredded white cheddar cheese
salt
pepper
red pepper flakes (optional)

Directions
Salt and peeper steak and cook to your preference. ( let steak stand for at least 8 minutes before slicing)  In a mixing bowl add pancake mix, 1 egg, milk and melted butter.  Mix thoroughly.  In a nonstick frying pan, add pats of butter and ladle batter into small pancakes, you will need to make 2 pancakes per sandwich.
Set aside pancakes in a warm oven until ready to make sandwiches.  In a nonstick  greased frying pan, cook eggs over easy and when you flip the eggs, add some shredded cheese on top of each egg until melted, salt and pepper (red pepper flakes).  Assemble the sandwich.
Yields 3 sandwiches

Krispy Kreme Rocky Road Bread Pudding

Krispy Kreme Rocky Road Bread Pudding
Chocolate Decadence!
Difficulty: Easy

Ingredients
6 Krispy Kreme brownie doughnuts
4 eggs
2 cups milk
1/2 tsp vanilla extract
1 tsp instant coffee
1/2 tsp cinnamon
3/4 cup mini marshmallows
1 cup chopped walnuts

Directions
Preheat oven 370 Degrees F.  Cube the brownie doughnuts, set aside.  In a small mixing bowl; mix in eggs, milk, vanilla, instant coffee and cinnamon.  Add cubed doughnuts until it soaks in liquid, add the marshmallows and walnuts and mix thoroughly.  Place mixture into a greased baking dish and bake for 45-50 minutes. Check by using a toothpick and poke in the center to see if it comes out clean.  Let rest for 15 minutes before serving.  Serve with the Chocolate Sauce.
Serves 6-8

Chocolate Sauce
Ingredients
2 cup chocolate chips
1/2 cup cream
1 tbsp butter
pinch of cinnamon
Directions
Place all ingredients in a double broiler, (Bain Marie) and stir until chocolate has melted.  Spoon over bread pudding!

Shrimp Ala Vodka

Shrimp Ala Vodka
Delicious And Easy!
Difficulty: Easy

Ingredients
2 Tbsp olive oil
1/2 large red onion, thinly sliced
2 garlic cloves, minced
1 tbsp minced oregano
2 tbsp. chopped basil
1/2 cup frozen peas
2 cups marinara sauce
1/2 cup vodka
1 cup heavy cream
lb. medium shrimp (35 to 40 per lb.), peeled and deveined
salt
pepper
1 package of dried conchiglie, lumaconi or penne, cooked

Directions
Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 3 minutes. Add the garlic, oregano, and basil; stir for 30 seconds. Add the marinara sauce, stir well, and cook for 10 minutes.  Remove the pan from the heat and add the vodka. (By removing the pan from the heat, you reduce the chance that the alcohol will flame. If the vodka does flame, simply place the lid over the pan to put out the flame.) Stir until the vodka is well incorporated with the tomato mixture. Place the pan back over medium heat and add the cream. When the sauce comes to a simmer, add the raw shrimp, and cook, stirring constantly, until pink and firm, about 2 minutes.  Add frozen peas and simmer for a minute, then put in the cooked pasta and toss until everything is coated, season with salt and pepper.
Serves 4

 



Asian Potstickers

Asian Potstickers
A Flavorful Appetizer For Your Next Party!
Difficulty: Moderate

Ingredients
3/4 lb. ground pork
1/4 lb. fresh shitake mushroom
1/2 red onion chopped
2 tsp garlic pressed
1/2 tsp fresh grated ginger
1/4 cup panko bread crumbs
1 egg
1/2 tsp white pepper
1/2 tsp salt
1/2 tbsp sesame oil
1 package of round potsticker wrappers, thawed
2 tbsp canola oil plus more for cooking
small bowl of water

Directions
In a large skillet, add 2 tbsp of canola oil and shitake mushrooms, chopped red onion.  Cook for 6-8 on medium heat until the mushrooms and onions are sweated down.  Cool completely and put into a food processor and pulse until finely minced.  In a large mixing bowl, add ground pork, cooked and minced shitake mushrooms and onions, garlic, ginger, panko, egg, white pepper, salt and sesame oil.  Use your hands to mix.  you will need to mix for at least 5 minutes.  This will be one of the rare times that over mixing is a good thing! To prepare to make the potstickers, have a bowl of water and start separating the wrappers. Line some water around the perimeter of the round wrapper, place a small spoonful of pork mixture in the center, and fold one side of the wrapper to the other and seal along the edges, it should look like a half moon.  Place potstickers on a sheet as you make them one by one.  Should yield around 30 pieces.  In a large non stick frying pan, add small amount of oil to pan on low heat.  Add some potstickers to the pan, do not overcrowd.  Place cover on to also steams the potstickers.  Once the potstickers start to turn golden on the one side, add a 1/4 cup of water and place lid back on for about 2-3 minutes.  Then turn carefully, each potsticker on the other side for a few more minutes until fully cooked.  Be carefully not tear into the wrapper when turning.  Keep repeating the step until all the potstickers are cooked.  Serve with soy sauce. Garnish with green onions (optional).

Yields 30 pieces

Spanish Gazpacho

Spanish Gazpacho
A Chilled And Refreshing Soup
Difficulty: Easy

A Refreshing Soup For The Summer!

Ingredients
1 1/2 cups of English cucumbers chopped
1 cup zucchini chopped
1/2 cup red onion chopped
1 cup roasted red peppers chopped
2 large tomatoes, pulp and seeds removed
2 cups V8 tomato juice
1 clove garlic
1/2 tbsp red wine vinegar
salt
pepper
olive oil for drizzle

Directions
In a food processor, mince each ingredient separately and place in a mixing bowl, add the 2 cups of V8 and red wine vinegar, salt and pepper to taste, then mix. Place in refrigerator for a few hours until nice and chilled.  Serve in bowls and drizzle with a little olive oil.  Add some red pepper flakes for some heat.
Serves 4



Lemon Buttermilk Biscuits

Lemon Buttermilk Biscuits
Served With Fresh Lemon Curd
Difficulty: Easy

Serve With English Devon Cream And Lemon Curd!

Ingredients
2 cups Bisquick Mix
1/2 stick of melted butter
1 tbsp sugar
zest of 2 large lemons
1 cup whole buttermilk

Directions
Preheat oven 350 Degrees F.  In a large mixing bowl, mix all the ingredients.  On a greased baking sheet, drop and form biscuits. Will make 6 large biscuits or 12 small biscuits.  Bake for 20 minutes, if the top is not completely golden brown, put under the broiler for about 30 seconds.  Serve with Fresh Lemon Curd (recipe below)
Serves 6 or 12

Fresh Lemon Curd 

 Ingredients
3/4 cup fresh lemon juice
1 tbsp grated lemon zest
3/4 cup sugar
3 eggs
1/2 cup unsalted butter, softened
Directions
In a saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat and whisk continuously until it thickens, about 6-8 minutes.  Let it cool and place in a jar and place in refrigerator until ready to use.


Mediterranean Turkey Meatloaf

Mediterranean Turkey Meatloaf
A Healthy And Delicious Recipe!
Difficulty: Easy

Serve With Your Favorite Vegetable.

Ingredients

1 1/2 lbs. ground turkey, preferably dark meat

1/2 cup panko bread crumbs

1/4 cup fresh flat-leaf parsley minced (optional)

1/2 cup oil and herb-marinated sun-dried tomatoes, chopped

2 cloves garlic, minced

1/2 cup onions diced

2 eggs, lightly beaten

3 tbsp whole milk

1/2 cup crumbled feta cheese

1/2 cup drained and sliced black olives

1/2 tsp dried oregano

1 1/2 tbsp ketchup

1 tbsp olive oil

salt

pepper

Directions
Preheat oven to 350 degrees F.  In a mixing bowl, place all the ingredients and mix thoroughly.  Place in a greased loaf pan or the way I always make my meatloaf
is to free form a elongated half dome on a greased baking sheet or lined with parchment paper. Evenly coat the top of the loaf with Balsamic Ketchup Glaze  (recipe below) Cook for 45 minutes to and hour, depending on the thickness of your loaf.
Cook until the juices run clear. The internal temperature registers 165 degrees F on an instant-read thermometer.
Let rest for 5-10 minutes before slicing.
Serves 6

Balsamic Ketchup Glaze
Ingredients
1/2 cup ketchup
1 tbsp balsamic vinegar
1 tbsp brown sugar
Directions
In a small mixing bowl, whisk all ingredients.

 

Chicken Chipotle Penne

Chicken Chipotle Penne
A Taste Of The Southwest!
Difficulty: Easy

Ingredients
2 skinless chicken breast, sliced thin
1/2 red onion, sliced
1  red pepper, sliced
2 cloves garlic, minced
3/4 cup frozen corn
1/4 cup cilantro, chopped
3 tbsp butter
3 tbsp olive oil
1 tsp chili powder
1 tsp chipotle powder
1 cup milk whole
1 cup cream
salt
pepper
1 box penne, cook according to directions.

Directions
In a large skillet on medium heat, sauté chicken breast in olive oil and butter until done, Add vegetables and seasonings until semi tender. Add liquids, reduced heat until it is reduced and thickened.  Add cooked and drained penne and cilantro and toss.  Cook for a few more minutes, then serve.
4 servings

Brown Sugar BBQ Ribs

Brown Sugar BBQ Ribs
Grilled Low, Slow And Caramelized!
Difficulty: Easy

Serve With Our Easy Pickle Recipe.

Ingredients
1 rack of ribs
3/4 cup brown sugar
1/4 tsp black pepper
1/4 tsp salt
1/4 tsp ground cloves
1/2 tsp cinnamon
pinch of nutmeg
pinch of cumin
pinch of allspice
1/4 tsp chipotle pepper powder
1/4 tsp dry mustard
1/4 tsp Chinese 5 spice
1/2 tsp garlic powder
1/4 tsp lawry's seasoning

Add You Favorite BBQ Sauce On The Side!

Directions
In a mixing bowl, add ingredients 2 through 14 and mix.  Place the brown sugar mix evenly over the rack of ribs, and place the ribs sugar side up on a prepared outdoor grill. ( top rack on grill is best) Low and slow is the key to great ribs.  Cook until done.  Can be served with you favorite BBQ sauce.
Serves 2

Asian Shrimp Salad

Asian Shrimp Salad
Refreshing And Flavorful!
Difficulty: Easy

Ingredients
l lb. medium shrimp, grilled, peeled & deveined and chilled
1 bag of red, purple and green cabbage slaw mix
1 1/2 cup broccoli florets
1 medium red bell pepper, julienned
1 large carrot, peeled and julienned (match sticks)
1/2 onion, julienned
1/4 cup green onion, sliced thin
1/2 cup fried wonton strips
1/2 cup sweet chili sauce
1/8 cup hoisin sauce
2 tbsp lime juice
1 tbsp cilantro, chopped
1 tbsp sesame oil
2 tbsp peanut sauce
3 tbsp rice wine vinegar
salt
pepper

Directions
In a small mixing bowl, add sweet chili sauce, hoisin, lime juice, cilantro, sesame oil, peanut sauce, rice wine vinegar, salt and pepper; mix and place in refrigerator until ready to toss ingredients.  In a large bowl, place the rest of the ingredients and toss with the chilled dressing.  Serve immediately.
Serves 4

 

Edamame Hummus

Edamame Hummus
Difficulty: Easy

Ingredients
1 1/2 cups frozen shelled edamame (green soy beans)
1/4 cup tahini
1/4 cup water
1/2 tsp freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 tsp kosher salt
1/2 tsp ground cumin
4 tbsp extra-virgin olive oil
black pepper

Directions
Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes; Drain.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and pulse until smooth.
With the motor running, slowly drizzle in the olive oil and mix until absorbed.
Transfer to a small bowl, serve with pita or naan bread
Serves 4

 



Nacho Bowls

Nacho Bowls
A Great Fiesta Flavor
Difficulty: Easy

Ingredients
1 package Old El Paso Stand & Stuff Soft Flour Tortilla Bowls
Nacho Chips, break to smaller pieces if they are large chips
3/4 cup canned pinto beans, drained and rinsed (heat through)
2 cups cooked BBQ pulled pork (heat through)
1 large tomato, diced
1 avocado, diced
1/2 cup red onion, diced
3/4 cup black olives, sliced
1/2 cup pickled jalapeno pepper slices
1/2 cup green onions, diced
1 cup shredded cheddar cheese
Additional Toppings
salsa
sour cream

Directions
Preheat oven 350 Degrees F.  place individual tortilla bowls on baking sheet and bake for 10 minutes.  Place the next 8 ingredients (divided) in order in the baked tortilla bowls.  Place back in the oven for additional 1 to 2 minutes until cheese melts. Add any additional toppings, Serve immediately.  The entire bowl is edible!
Serves 6-8

The Entire Bowl Is Edible!

Cedar Plank Chilean Sea Bass

Cedar Plank Chilean Sea Bass
A Thai Inspired Dish
Difficulty: Easy

Serve With Your Favorite Side Dishes!

Ingredients
4  (6-8 0z) servings, Chilean Sea Bass
4 cedar cooking planks (soak in water for 2-3 hours)
Thai Marinade
Ingredients
3/4 cup mirin (sweet rice wine)
2 tbsp hoisin sauce
2 tsp soy sauce
2 tsp garlic pressed
2 tsp fresh grated ginger
1 tsp lemon grass puree (I use Gourmet Garden)
1 tsp fresh lime zest
4 kaffir lime leaves ( leave whole)
pinch of pepper

Directions
In a small mixing bowl, add all the ingredients for the Thai Marinade and whisk.  Place fish and marinade in a plastic freezer bag, and remove excess air out before sealing the bag. ( Marinade for a few hours).  Soak the cedar planks for a few hours in cold water before you grill.  Take the planks out of the water and drain.  Place marinated sea bass on the planks and set on hot outdoor grill.  Baste the sea bass occasionally during cooking with the left over marinade, no need to turn the fish.  Cook with the lid down for about 20- 25 minutes, depending on the thickness of the fish.  Serve on the cedar plank.
Serves 4

The Smoke From The Cedar Plank, Will Infuse The Fish With Great Flavor!

Cherry Clafouti

Cherry Clafouti
A Rustic French Dessert With Summer Cherries
Difficulty: Easy

Ingredients
3 cups fresh black or Bing cherries, pitted
2 tbsp unsalted butter, softened
1 1/2 cups whole milk
1/2 cup sugar
3 tbsp kirsch
1 tbsp vanilla extract
5 eggs
pinch of salt
1 1/2 cups flour
Confectioners' sugar, for dusting

Directions
Heat oven to 425 Degree F, grease a cast-iron skillet or baking dish with butter; set aside. Combine milk, sugar, kirsch, vanilla, eggs, and salt in a blender. Blend for a few seconds to mix ingredients, then add flour and blend until smooth, about a minute or two
Pour batter into buttered skillet, then distribute cherries evenly over top. Bake until a knife inserted into batter comes out clean and a golden brown crust has
formed on top of clafouti, about 30 to 35 minutes. Dust with confectioners' sugar before serving.
Serves 8