Roasted Red Pepper Hummus

Roasted Red Pepper Hummus
Serve With Some Warm Pita Or Naan Bread!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required

Ingredients
15 oz. can Garbanzo beans, drained
1 whole roasted red pepper (jarred),chopped
2 tbsp Tahini (sesame paste)
1/2 cup olive oil
1/4 tsp smoked paprika
1/4 tsp Harrisa powder
2 cloves garlic, finely mince
juice of 1/2 lemon
salt
pepper

Cooking Tools

Food processor

Directions
Place all ingredients in food processor and puree until smooth, you can reserve some beans and chopped pepper for garnish.  Adjust seasoning to suit your taste. Drizzle with olive oil, serve with pita or Naan bread.
Serves 4 

 

Cheddar Cheese Puffs

Cheddar Cheese Puffs
Light, Crispy & Cheesy! 
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30-35 minutes

Ingredients

1 box puff pastry dough (frozen)

2 cups cheddar cheese, shredded

1 cup Parmesan cheese, grated

1 tsp garlic powder

1/2 tsp onion powder

1 tsp dried oregano

olive oil

salt

pepper

Cooking Tools

Sheet pan

Small mixing bowl

Popover baking pan

Pastry brush

Directions
Preheat oven to 400 Degrees F. Thaw and unfold pastry sheets (2). In a mixing bowl, add; cheddar, Parmesan, garlic powder, onion powder, oregano, salt & pepper. Toss ingredients and spread an even layer of the cheese mixture between the two sheets. Roll loosely from end to the other, seal the edge with a tiny bit of water. Cut each role into 3 logs. Drizzle inside each popover tin and using a pastry brush, spread oil up the sides. Place each third into the pan, not to press down too much. Drizzle a small amount of oil on top of each roll and sprinkle some Parmesan cheese.  Bake in oven for 30-35 minutes.
Yields 6 

 

Stuffed Manicotti

Stuffed Manicotti
Make This With Or Without Meat!
Difficulty: Easy
Prep Time: 35-40 minutes
Cooking Time: 40 minutes

Ingredients
8-10 dried Manicotti, boiled, drained & dried
4 cups marinara sauce
3 cups Ricotta cheese
1/2 cup grated Parmesan cheese + garnish
2 cups Italian blend shredded cheese
2 cloves garlic, fine mince
3-4 generous handfuls of fresh baby spinach
1/2 tsp dried oregano
minced parsley for garnish
olive oil
salt
pepper

Cooking Tools

Stock pot

Medium skillet/ fry pan

Medium size mixing bowl

1 large baking dish or 2 small

Directions
Preheat oven to 350 Degrees F.  Boil pasta in salted boiling water according to box directions, drain and dry. Saute spinach in 1 tbsp olive oil and let water evaporate.  Add in garlic and saute until all moisture is gone. Set spinach aside to cool.  In a mixing bowl, add; Ricotta cheese, 1/2 cup grated Parmesan cheese, 1 cup Italian blend cheese, the cooled sauteed spinach and garlic, 1/4 tsp oregano, salt and pepper to taste.  Fill manicotti pasta with the ricotta filling Cook's Note: If your going to add cooked ground beef, I usually add it to the filling. Pour 2 cups of marinara sauce at the bottom of baking dish. Place stuffed manicotti on top of sauce and pour the rest of the sauce on top. Spread 1 cup of shredded cheese and sprinkle with some Parmesan. drizzle with olive oil, dried oregano and minced parsley.  Bake in oven covered with loose foil, bake for 40 minutes.
Serves 4

Coconut Cream Tapioca Pudding

Coconut Cream Tapioca Pudding
Just Sweet & Simple Perfection!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 4 minutes

Ingredients
2 3/4 cups coconut milk
1/2 cup cream
3 tbsp quick cook tapioca
1/2 can sweet condensed milk
1/4 tsp vanilla bean extract
1/4 tsp cinnamon
pinch of nutmeg
1 egg
raspberries for garnish
mint leaves for garnish

Cooking Tools

Medium saucepan

Plastic wrap 

Directions
In a medium saucepan, whisk together all ingredients except the garnish. Let ingredients set for about 5 minutes without heat. Turn on heat on medium high until it start to boil.  Whisk often so the milk does not burn. Whisk at a boil for approx. 1 minute and remove from heat. As it start to cool, place a sheet of plastic wrap directly on top of pudding to prevent a skin from forming. Cool for 30 minutes, either serve warm in dessert glasses with garnish or place in refrigerator to chill.
Serves 4

 

Sticky Mango Chili Ribs

Sticky Mango Chili Ribs
Perfect For Football Game Day!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour, 45 minutes

Ingredients
1 rack pork ribs
2 cups Mae Ploy Sweet Chili Sauce
1/4 cup bbq sauce
1 ripe mango, diced
1/4 tsp Chinese Five Spice
1 clove garlic, minced
1/4 tsp sesame oil
garlic powder
salt
pepper

Cooking Tools

Sheet tray

Small Food processor

Large skillet 

Directions
Place ribs on sheet pan, Sprinkle with salt, pepper and garlic powder. Bake in convection oven at 350 Degree F.  Bake in oven for 1 hour 30 minutes. Remove from oven and let cool and slice each riblet. In a food processor, add; sweet chili sauce, bbq sauce, fresh mangoes, Chinese Five spice, garlic, sesame oil, salt & pepper. Puree ingredients and pour into skillet. Heat sauce on medium heat and toss in riblets, coat each riblet and cook an additional 10 minutes until the sauce start to caramelize on the ribs. 
Serves 2