Pecan Caramel Pumpkin Cheesecake

Pecan Caramel Pumpkin Cheesecake
With A Gingersnap Pecan Crust
Difficulty: Moderate
Prep Time: 30 minutes
Cooking Time: 1 hour 30 minutes 
Cooling Time: 8-10 hours

Ingredients
3 8oz. cream cheese package, room temperature
1/2 cup light brown sugar
1/2 cup sugar
2 large eggs
2 egg yolks
1 cup canned pumpkin
2 tsp vanilla extract
1/4 cup sour cream
1 1/2 tsp pumpkin spice mix

Crust
Ingredients
1 1/2 cups gingersnap cookie crumbs
3/4 cup pecans, finely chopped
6 tbsp butter, melted + greasing
1/4 cup sugar


Cooking Tools
Large mixing bowl
Medium mixing bowl
Medium saucepan
Spring form pan
Large roasting pan
Hand mixer
Foil

Directions
Preheat oven to 350 Degrees F. Grease springform pan and line outer pan with 2 layers of foil.  In a medium mixing bowl, mix in the ingredients for the crust until moist.  Pressed crust mixture into the bottom and seam of the spring form pan.  Bake in the oven for 10 minutes then remove to cool.
To prepare the cheesecake, add all the ingredients and use a hand held mixer, whip until smooth.  pour filling into the baked crust and place foil wrapped spring form pan into the roasting pan and pour enough water to come up 2 inches of the side of the spring form pan.  Bake in oven for 1 hour, cool to room temperature, refrigerate lightly covered cheesecake and chill for 8-10 hours.  Once ready to serve, prepare Caramel Pecan Sauce (recipe below) and pour on top of cheesecake.
Serves 8

Caramel Pecan Sauce
Ingredients
2 cups sugar
1 cup pecans, chopped
1/2 cup water
1 cup cream
1 tsp butter

Directions
In a medium saucepan, add sugar and add water around the perimeter of the sugar and cook on medium high heat.  Once the sugar turns a golden color, reduce heat. Cook until it turns a copper color and the add cream.  The cream will bubble up, take off heat and mix with a wooden smooth until creamy.  Add in chopped pecans, butter and mix.  Cool to room temperature, before pouring over cheesecake.

Stuffed Pork Chops With Potatoes & Apples

Stuffed Pork Chops With Potatoes & Apple
Served With A Apple Juice Gastrique!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour

Ingredients
4 double thick bone-in pork chops
2 cups bagged shredded raw potatoes
1 cup carrots, small dice
1 cup red onions, small dice
1 cup celery, sliced thin
1 apple, grated
1 tbsp lemon juice
1/2 tsp Herb De Provence
olive oil
salt
pepper

Cooking Tools
Cast Iron pan
Sheet Tray 

Directions
Preheat oven 400 Degrees F. In the cast iron pan, drizzle with olive oil on medium heat.  Add in; potatoes, carrot, celery, onions, Herb De Provence and saute until potatoes are done and the vegetables are tender.  Grate the apple and toss with some lemon juice to prevent browning.  Squeeze excess liquid from apples and place in the pan with the potatoes and cook for additional 2-3 minutes.  Remove potato apple stuffing to a dish to cool completely.  While the stuffing is cooling, prepare pork chop for the stuffing.  Create a slit down the middle of the pork chop lengthwise, continue to cut through the center to create a pocket.  Stuff cooled potato apple stuffing into the pork chops, do not over stuff. Salt and pepper both side of chops.  Add additional olive oil back into the cast iron pan on medium high heat to sear stuffed pork chops until golden brown, 3-4 minutes on each side.  Transfer pork chops to a sheet pan and bake in the oven to finish cooking for about 40-45 minutes.   Remove from oven and let rest for 5 minutes.  Place on a serving platter and spoon some Apple Juice Gastrique (recipe below) on top.
Serves 4

Apple Juice Gastrique
Ingredients
2 cups apple juice
1/4 cup sugar
1 tbsp apple cider vinegar

Directions
Use the same cast iron pan that you seared the pork chops.  Pour apple juice, sugar and vinegar on medium heat.  using a whisk, scrape off the bits and juices from searing the pork chops.  Reduce the liquid by half.  Spoon sauce over the stuffed pork chops.

Pumpkin Pie Milkshake

Pumpkin Pie Milkshake
Just Because We can!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: No cooking required

Ingredients
1 Pumpkin pie slice, crust included!
1 1/2 cups pumpkin ice cream
1/2 cup milk
whip cream

Cooking Tools
Blender 

Directions
Place the first 3 ingredients into the blender and blend until smooth.  Place in a serving glass and top with whip cream.
Serves 1

Chicken Meatball Subs

Chicken Meatball Subs
Healthier Alternative Without Loosing Any Flavor!
Difficulty: Easy
Prep Time: 35 minutes
Cooking Time: 50 minutes

Ingredients
1 1/4 lbs. ground chicken
1/4 lb. bulk Italian chicken sausage
4 cups marinara sauce
1 cup green pepper, sliced
1 cup red pepper, sliced
1 cup onion, sliced
2 cloves garlic, pressed
2 + 1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning mix
1/2 tsp dried oregano
1/2 cup panko bread crumbs
1/4 cup water
1/2 tsp salt
1/4 tsp pepper
1 egg
4 sub rolls
1 cup Mozzarella cheese, shredded
minced parsley for garnish

Cooking Tools
Medium mixing bowl
Sheet tray
Large skillet

Directions
Preheat oven to 400 Degrees F.  In a mixing bowl, add ground chicken, chicken sausage, 1 tbsp olive oil, garlic powder, onion powder, Italian seasoning mix, dried oregano, bread crumbs, water, egg, 1/2 tsp salt, 1/4 tsp pepper.  Mix well and shape into meatballs and place on sheet pan and bake in oven for 30 minutes.  In a large skillet, heat 2 tbsp. olive oil and saute red peppers, green peppers, onions and pressed garlic.  Cook for 10 minutes, then add marinara sauce and reduce heat to a simmer.  Remove meatballs out of the oven and transfer to the sauce and finish cooking the meatballs for an additional 15-20 minutes. Place 3 meatballs and sauce with the onions and peppers into the sub rolls, sprinkle with some cheese and place under the oven broiler to toast and melt the cheese. Garnish with minced parsley and serve hot!
Serves 4 

Shrimp Bisque

Shrimp Bisque
Popular In So Many Restaurants, Why Not Make It At Home!
Difficulty: Easy
Prep Time : 40 minutes
Cooking Time: 30 minutes

 Ingredients
1 lb. large shrimp, peeled and deveined, shells reserved
5 cups seafood stock
3 tbsp olive oil
1 1/2 cups onion, small dice
3 cloves garlic, minced
1/4 cup Cognac
1/4 cup Sherry
1/2 stick butter
1/4 cup flour
2 cup half half
1/2 cup cream
1/3 cup tomato paste
minced parsley
salt
pepper

 Cooking Tools
Stock Pot
Medium sauce pan
Large skillet
Food Processor

Directions
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Heat the olive oil in the stock pot add the onions and cook them for 10 minutes over medium-low heat, or until the onions are tender but not browned. Add the garlic and cook 1 more minute.  Add shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the Sherry and cook for 2 minutes longer. (Set aside 2-3 cooked shrimp to chop and use as garnish for the soup). Transfer the shrimp, onions and liquid to a food processor and process until pureed ( Does not have to be perfectly smooth). In the same stock pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a whisk . Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, stock, cream, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season to taste with salt and pepper, serve hot. Garnish with some chopped shrimp and minced parsley.
Serves 4

Pan Fried Grouper

Pan Fried Grouper
Served With Citrus Slaw!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 10 minutes

Ingredients
4 fillet, skinless, boneless Grouper
1 cup flour
2 cups panko bread crumbs
2 eggs, whisked
1 bag of mixed shredded slaw
1 cup mayonnaise
1 tbsp apple cider vinegar
2 tbsp agave syrup
2 tbsp orange juice
1 tbsp lemon juice
vegetable oil
salt
pepper

 Cooking Tools
Large skillet
Medium mixing bowl

Directions
To prepare Grouper: Prepare a dipping station with 3 plates. First with flour, then the whisked eggs and last, the panko bread crumbs.  Season fish with salt and pepper and bread the fish in that order.  On medium heat, place enough oil in the skillet so it when the fish are placed in the skillet, its half way up the fish. Cook fish 3-4 minutes on each side or until cooked and golden brown. (Cooking time depends on the thickness of the fish). Drain excess oil from fish on paper towels.  To prepare Citrus Slaw: In a medium mixing bowl, add in mayonnaise, apple cider vinegar, agave syrup, orange juice, lemon juice and whisk until well incorporated. Toss slaw mix in the the mayonnaise mixture, season with salt and pepper. Serve on top of the fried Grouper.
Serves 4

Chicken Marsala Fettuccine

Chicken Marsala Fettuccine
The Perfect Pasta Version Of This Classic Dish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

Ingredients
2 packages Buitoni's fresh Fettuccine http://www.buitoni.com/pasta-products/pasta-noodles.aspx
1 1/2 lbs boneless, skinless chicken breast, sliced thin
8 oz. Cremini mushroom, sliced
2 tbsp olive oil
1/2 stick butter
1 1/4 cup Marsala wine
4 cloves garlic, sliced thin
1/2 tsp dried oregano
1 cup cream
1 cup milk
1/2 cup pasta water
1 tbsp flour
salt
pepper
minced parsley
Parmesan cheese

Cooking Tools
Stock pot
Large skillet 

Directions
Cook pasta according to package directions. In a skillet on medium high heat, add in olive oil and butter until melted.  Add in sliced chicken breast and saute until slightly browned.  Place mushrooms and garlic into the skillet and saute for additional 5 minutes.  Add in flour and mix until flour is absorbed.  Pour in the Marsala wine and loosen the brown bit off the bottom of the skillet.  Add in the cream,  milk, oregano and reduce heat and cook for additional 15 minutes until sauce thickens and the chicken is cooked through.  Drain pasta, reserve 1/2 cup pasta water. Place drained pasta into the skillet and toss with the Chicken Marsala, pour in the pasta water and cook for additional minute, salt and pepper to taste.  Place in serving bowls and garnish with minced parsley and Parmesan cheese.
Serves 4

Southwestern Meatloaf

Southwestern Meatloaf
This Meatloaf Is Also Great For Sandwiches!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour, 15 minutes

Serve With Some Cheesy Mashed Potatoes!

Ingredients
1 lb. ground beef
1 lb. ground pork
1 cup canned pinto beans, rinsed and drained
1 1/2 cups green pepper, small dice
1 cup onions, small dice
1 cup cilantro leaves, minced
2 tbsp Worcestershire sauce
2 tsp Laury seasoned salt
2 tsp cumin
1/2 cup ketchup
1 cup panko bread crumbs
1 cup shredded cheddar cheese
1 tbsp sugar
1 tsp chili powder
2 eggs
1 tsp salt
1/2 tsp pepper

 Cooking Tools
Large mixing bowl
Foil lined sheet pan

Directions
Preheat oven to 375 Degrees F.  In a large mixing bowl, place all the ingredients and mix well, be careful not to crush the beans.  Place meat mixture on a foil lined sheet pan and mold into a football like shape.  Spread the Ketchup Sauce on top of the loaf (recipe below) and bake in the oven for 1 hour - 1 hour, 15 minutes.
Serves 6

Ketchup Sauce
Ingredients
1/2 cup ketchup
1 tsp Worcestershire sauce
1 tsp chili powder

Directions
Mix ingredients in a small bowl and spread on meatloaf.

 

Korean Kalbi Short Ribs

Korean Kalbi Short Ribs
No Need To Go To A Korean Restaurant To Get These Delicious Short Ribs!
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 2 hours, 30 minutes

Ingredients
3-4 lbs. beef short ribs
1 cup soy sauce
1 cup pear juice
1 cup apple juice
1 cup water
3/4 cups Mirin
1 cup brown sugar
1 Asian pear, peel & grated (optional)
2 tbsp vegetable oil
1 tsp sesame oil
3 garlic cloves, pressed
1 tsp ginger, grated
1 tsp lemon grass, puree
1/4 tsp pepper
2 large carrots, peeled & chopped
1/2 onion, peeled & chopped
1 tbsp green onions, chopped
cooked rice

Cooking Tools
Dutch oven
Hand strainer

Directions
Place vegetable oil in heated dutch oven, sear short ribs on all sides until browned.  Remove short ribs to a platter.  Pour soy sauce, pear juice, apple juice, water, Mirin, brown sugar, grated Asian pear, sesame oil, garlic, ginger, lemon grass and pepper.  Bring liquid to a rolling boil and then reduce to a low heat.  Add back in the seared short ribs, place lid on and cook for 1 hour, 15 minutes.  Place carrots and onions into the Dutch oven with the short ribs, cover with lid and cook an additional 1 hour.  Remove short ribs to a platter and carrots & onions to a separate bowl. Skim off excess oil from the braising liquid and strain your liquid before pouring back over the short ribs. Serves with hot rice and the side of carrots and onions. Garnish short ribs with chopped green onion.  Cook's Note: If the short ribs are large, have your butcher cut the ribs in half.
Serves 4

 

Butterfinger Caramel Corn

Butterfinger Caramel Corn
Snack Time! Anytime! Especially Movie Time!
Difficulty: Easy
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients
1 bag natural microwave popcorn
1 cup Butterfinger Bits
1 cup chocolate chips
1 cup sugar
1/2 cup water
1/2 cup heavy cream
1 tsp butter

Cooking Tools
Double broiler
Parchment lined sheet pan
Small saucepan
Microwave 

Directions
Microwave popcorn according to box directions.  Place popped corn on the parchment lined sheet pan.  In a small sauce pan add sugar and pour 1/2 cup of water around the perimeter of the sugar and cook on medium heat until golden, then reduce heat and cook until a medium copper color, total cooking time is approximately 10 minutes. Using caution, drizzle caramel onto the popcorn and using a wooden spoon toss popcorn around to coat.  Sprinkle Butterfinger bits throughout the popcorn while the sugar is still warm. In a double broiler, add water to the base and add the chocolate to the upper portion of the double broiler and cook on medium heat. As the chocolate is melting, whisk in heavy cream until melted and smooth.  Whisk in the butter until incorporated and shiny.  Using the whisk, drizzle chocolate back and forth over the popcorn.  It's not necessary to use all the chocolate.  Take caution in breaking apart some of the caramel that has cooled and hardened.  This will be a sticky job, but it is well worth it!
Serves 4

Salmon With Fruit Relish

Salmon With Fruit Relish
This Recipe Is Quick, Easy And Delicious!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 25 minutes

Ingredients
1 1/2 lbs. Wild Salmon
1/2 cup pomegranate seeds
1/2 cup mango, diced
1/2 cup golden berries, husks removed
1/4 cup red radish, diced
1/4 cup red onion, small dice
1 cup assorted grape tomatoes, halved
1 tbsp parsley, chopped
1/2 cup mango infused vinegar
1/2 cup sugar
2 tbsp pomegranate juice
olive oil for drizzle
salt
pepper

 Cooking Tools
Parchment lined sheet pan
Small mixing bowl

Directions
Preheat oven to 375 Degrees F.  Place salmon on parchment lined sheet pan.  Drizzle salmon with olive oil and season with salt and pepper and bake in the oven for 25 minutes.
In a small mixing bowl, add; mango infused vinegar, sugar and pomegranate juice and whisk until sugar has dissolved.  Add into the vinegar mixture the pomegranate seeds, mango, golden berries, radish, red onion, tomatoes and parsley.  Toss all the ingredients and set aside a room temperature.  The last five minutes of the salmon cooking, place the fruit relish on the salmon to heat through.  Serve over cooked wild rice.
Serves 4

 

Creamy Mushroom Cavatappi

Creamy Mushroom Cavatappi 
Perfect Alone Or As A Sidedish
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 50 minutes

Ingredients
1/2 lb. Cavatappi pasta
8 oz. mixed mushroom
2 cloves garlic, pressed
1/2 stick butter
2 tsp Better Than Bouillon Mushroom Base
2 tbsp flour
2 cups milk
1/2 cup half & half
2 cups smoked Gouda cheese, shredded
salt
pepper

Cooking Tools
Large stock pot
Large skillet
Baking dish
Small mixing bowl

Directions
Preheat oven 375 Degrees F.  In a large stock pot, boil and salt water for pasta.  Cook pasta according to box directions, drain pasta.  In a large skillet on med-high heat and saute mushroom and garlic for 10 minutes.  Sprinkle in the flour and mix until all the flour dissolves, about 1-2 minutes.  Pour in the milk and half & half, whisk until no lumps.  As the sauce thickens, add in the mushroom base and whisk until dissolved.  Toss in the cooked and drained pasta and the smoked Gouda cheese, blend ingredients until well coated, salt and pepper to taste.  Place pasta in a baking dish and top with the Parmesan Breadcrumbs (recipe below).  Bake for 35-40 minutes.
Serves 6

Parmesan Breadcrumbs
Ingredients
1 cup panko breadcrumbs
1/2 cup Parmesan cheese, grated
1/2 stick butter, melted
1 tbsp minced parsley

Directions
In a small mixing bowl, toss in all ingredients until well coated.  Sprinkle breadcrumbs on top of pasta.

 

Harvest Trail Baked Apples

Harvest Trail Baked Apples
A Power Breakfast, High In Omega-3!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 30-35 minutes

Ingredients
4 Macintosh apples
2 cups trail mix
1/2 cup brown sugar
1/4 stick butter, melted
juice of 1/2 lemon
maple syrup

Cooking Tools
Small baking dish
Small mixing bowl
Melon baller
Foil

Directions
Preheat oven 375 Degrees F.  Slice top portion of apple and using a melon baller, scoop out center pulp (see picture below). Coat cut side of apple with lemon juice to prevent the apple from browning. In a mixing bowl, add; trail mix, brown sugar, melted butter and toss well. Place apples in a baking dish and stuff each apple with the trail mixture. Loosely cover with foil and place in oven and bake for 30-35 minutes.  Remove foil after 20 minutes of cooking. Place baked apple into serving bowls and drizzle with maple syrup.  Serve the baked apples hot.
Serves 4

Leave Enough Edge For Support.

Pick You Favorite Trail Mix!

Stuff The Apples High!

Enjoy!

Pumpkin Mascarpone Gnocchi

Pumpkin Mascarpone Gnocchi
With A Walnut & Sage Brown Butter Sauce!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 15 minutes
Cooling Time: 1 hour

 

 Ingredients
1 1/4 cup flour + 1/4+ cup for dusting & rolling
1/2 cup mascarpone cheese
1/2 cup canned pumpkin
1 egg + 1 egg yolk
1/2 cup Parmesan cheese, grated + topping
pinch of fresh grated nutmeg
pinch of salt
minced chives for garnish

Cooking Tools
Large mixing bowl
Parchment lined sheet tray
Medium skillet
Large pot (for boiling water)
Hand held strainer

Directions
In a large mixing bowl add flour, your 1/2 cup mascarpone cheese, 1/2 cup pumpkin, 1 egg, 1 egg yolk, your 1/2 cup Parmesan cheese, nutmeg and salt.  Mix thoroughly until the dough becomes sticky. Once the dough is sticky, divide it into 2 balls that fit the size of your hand (size of a baseball).  On a floured surface, roll each ball into a 3/4 to 1 inch circumference rope (see link for reference of size).  http://womanandthewhisk.blogspot.com/2015/01/mascarpone-gnocchi-with-creamy-marinara.html  Cut your gnocchi to 1 inch width and you can either leave them as is or add ridges with a fork. Place your gnocchi on parchment lined tray without touching each other and cover with plastic wrap and place in refrigerator for an hour. In a large pot of boiling salted water, reduce heat and add half of the refrigerated gnocchi. The gnocchi will sink to the bottom and when all the gnocchi rise to the surface, using a hand held strainer, transfer drained cooked gnocchi to the skillet with the Walnut & Sage Brown Butter Sauce (recipe below) and toss and cook for 1-2 minutes on low heat.  Serve with a topping of Parmesan cheese and chives.  Serve the gnocchi immediately.
Serves 4

Walnut & Sage Brown Butter Sauce
Ingredients
3/4 stick butter
3-4 whole sage leaves
1 1/2 cups walnuts
1-2 tbsp olive oil
pinch of fresh grated nutmeg
salt
pepper

Directions
In a medium skillet on low heat melt butter, simmer butter until milk fat rises to the surface and dissipates.  Cooking time can vary from 8-10 minutes. Place sage leaves and walnuts into the butter as the it starts to turn a slight brown. Place cooked gnocchi and olive oil into the sauce and toss.  Season gnocchi to taste with nutmeg, salt and pepper and cook for additional 1-2 minutes.

Pumpkin Flan

Pumpkin Flan
Try Something Different For The Upcoming Holidays!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 45-60 minutes
Cooling Time: 4-5 hours

Ingredients
1 1/2 cups sugar
2/3 cup water
1 12 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
5 eggs
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp  ground ginger
pinch, fresh grated nutmeg
1 tsp vanilla extract
1 15oz. can pumpkin puree
hot water

Cooking Tools
6 Medium custard bowls or ramekins
Medium saucepan
Roasting pan
Blender

Directions
Preheat the oven to 350 degrees . In a medium saucepan over high heat, add the sugar and pour 2/3 cup water around the perimeter. Using a wooden spoon, cook, stirring, until golden, about 8-10 minutes. Reduce the heat to low and cook until copper-colored, 2-3 minutes. Pour into individual custard bowls using potholders, tilt to coat the bottom and the sides, then place in a roasting pan.  Using a blender, combine the remaining ingredients until smooth and pour into custard bowls. Fill the roasting pan with enough hot water to come halfway up the sides of the bowls.  Carefully place in oven and bake until set, 45 to 60 minutes. Transfer the bowls to a rack to cool completely, about 45 minutes. Refrigerate until the caramel is set, about 4-5 hours. Invert onto a serving plate.
Serves 6

 

Mexican Pulled Pork Tostadas

Mexican Pulled Pork Tostadas
The Extra Time Is Well Worth The Wait!
Difficulty: Moderate
Prep Time: 40 minutes
Cooking Time: 10 hours

Ingredients
7 lbs. pork shoulder
1 1/2 cups onions, diced
1 1/2 cups green peppers, diced
1 1/2 cups red peppers, diced
1 cup cilantro leaves, rough chop
1 tomato, diced
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper
2 tsp cumin
1 cinnamon stick
2 1/2 cups BBQ sauce
1-2 chipotle peppers in sauce, minced (canned)
6-8 flour tortillas
1 can black bean re-fried beans
1 cup frozen roasted corn
3 cups micro greens
1 cup shredded cheddar cheese
sour cream
minced parsley, garnish
oil

Cooking Tools
Disposable roasting pan
Small saucepan
Large skillet
Foil

Directions
Preheat oven to 325 Degrees F.  Place pork shoulder in roasting pan.  Place onions, green peppers, red peppers, cilantro and cinnamon stick around the pork.  Season the pork with garlic powder, onion powder, cumin, salt and pepper.  Place foil on top and seal edges.  Place in oven and cook for 10 hours.  The last hour of cooking the pork, place oil in the skillet on medium heat with enough oil, so when frying the tortillas it floats in the oil.  Cook tortillas for 1 minute on each side and drain on paper towels. In a small sauce pan, add your favorite BBQ sauce and minced chipotle peppers, simmer on low heat. Reheat re-fried black beans and roasted corn, set aside. Once pork is cooked, remove from oven and foil. Remove cinnamon stick and discard.  Shred pork in its juices and mix with the onions and pepper.  To Assemble Tostadas: Place fried tortillas on a serving plate, spread re-fried beans on the tortillas. Shredded pork, onions, peppers on top of beans and spoon BBQ sauce. Layer micro greens, tomatoes, roasted corn, cheese, sour cream and garnish with minced parsley.
Yields 6-8

 

White Chicken Chili

White Chicken Chili
Perfect For Those Who Do Not Like Tomato Based Chili!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35 minutes

Ingredients
4 cups cooked rotisserie chicken, chunks
1 1/2 cups green pepper, diced
1 1/2 cups onion, diced
1/2 cup cilantro leaves, chopped
2 cloves garlic, sliced
 1 1/2 cups canned garbanzo beans, drained, rinsed
1 1/2 cups canned cannellini beans, drained rinsed
1 cup canned green chilies, diced
1 cup avocado, diced
1 cup yellow tomatoes, diced
4 cups chicken broth
2 tbsp olive oil
2 tsp cumin
2 tbsp tomatillo salsa
salt
pepper 

Cooking Tools
Stock pot

Directions
Heat stock pot on medium heat, add; olive oil, green pepper, onion, garlic and saute for 5 minutes. Add into the pot, chicken, cilantro, beans, green chilies, chicken stock, cumin, tomatillo salsa, salt and pepper to taste.  Cook for 30 minutes to reduce liquid.  You can create a thicker chili by smashing some beans and mixing throughout the chili.  Garnish with diced avocado and  yellow tomatoes.
Serves 4

Passion Fruit Glazed Ribs

Passion Fruit Glazed Ribs
A Sweet, Fruity And Tangy Glaze!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour 15 minutes

Ingredients
1 slab baby back ribs
1/2 cup passion fruit pulp vinegar http://demedici.com/products/Fruit+Vinegars/A+L%27Olivier+Fruit+Vinegars/
1 cup ketchup
1 1/2 cups brown sugar
salt
pepper
minced parsley for garnish 

Cooking Tools
Outdoor grill
Small sauce pan

Directions
Preheat outdoor grill on high.  Season ribs with salt, pepper and place ribs on top rack and lower temperature to medium low.  Cook ribs low and slow for about an 1 hour to 1 hour 15 minutes.  In a small saucepan add; ketchup, brown sugar and passion fruit pulp vinegar and cook on low heat until sugar has melted.  Baste ribs with the glaze several times in the last 30 minutes of cooking.  Slice ribs, garnish with minced parsley and serve.
Serves 2

Butternut Squash & Apple Soup

Butternut Squash & Apple Soup
Perfect Soup For The Autumn Season!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35 minutes

Ingredients
4-5 cups butternut squash, peeled, diced
1 Granny Smith apple, peeled, diced
1 cup onions, diced
6 cups chicken stock
1/2 stick butter
1 cinnamon stick
1 slice fresh ginger, peeled
1 tbsp brown sugar
1 cup milk
1/4 tsp salt
1/4 tsp pepper
pinch of ground cinnamon
pinch of grated nutmeg
minced fresh parsley

Cooking Tools
Stock pot
Blender

Directions
In a stock pot on medium heat, add butter, butternut squash, apples, ginger and onion, saute for 5 minutes.  Add in chicken stock, cinnamon stick, brown sugar, milk, salt, pepper, ground cinnamon and nutmeg.  Cook on medium-low for about 30 minutes or until the squash is very tender.  Remove cinnamon stick and discard.  Place soup into a blender in batches and blend until smooth.  Be very careful with hot liquid. Only fill half way up the blender and place a towel over the lid when blending. Pour soup into mugs and garnish with minced parsley.
Serves 4