Ingredients: medjool dates ¼ cup of fresh, soft, crumbled goat cheese ¼ cup of heavy whipping cream ½ tablespoon of sugar (you can sweeten with honey instead) walnuts Directions: Combine the goat cheese, whipping cream, and sugar or honey and whisk until soft peaks form. Cut a slit lengthwise in the medjool dates. Remove the pits. Fill a small ziploc baggy or piping bag with the filling. If using the ziploc, cut a little bit off one of the ends. Fill the dates with the mixture and top with walnut pieces.
INGREDIENTS heirloom tomatoes (use a sweeter variety of tomatoes if you prefer less tart) pesto mozzarella (fresh log kind/buffalo) ciabatta rolls BALSAMIC AIOLI ½ cup mayonnaise ½ tbsp balsamic vinegar pinch of salt pinch of pepper INSTRUCTIONS To make the aioli, mix the ingredients in a bowl. To assemble sandwich, spread pesto on one half of the roll. Top with fresh mozzarella log slices. Top with tomato slices. Spread balsamic aioli on the other half of the roll, and top your sandwich. If desired, use a panini press or grill to grill the sandwich.
INGREDIENTS 2-3 lbs beef brisket ½ tsp garam masala or allspice 1 tsp garlic powder 1 tsp onion powder 1 tsp salt 2 tbsp worcestershire sauce 1.5 tbsp liquid smoke ½ cup BBQ sauce (homemade or store bought) INSTRUCTIONS Prepare the brisket a day before you would like to eat it. Place your brisket on a baking sheet lined with enough foil to cover the brisket. Mix the garam masala, garlic powder, onion powder, and salt. Massage the spice mix with your hands onto the brisket. Mix the worcestershire and liquid smoke. Pour onto the brisket. Turn the brisket to make sure the liquid goes to the other side as well. Cover tightly with foil and marinate overnight in the […]
Ingredients 1 pound Butter, Softened To Room Temperature ½ cups Chopped Fresh Cranberries ½ cups Honey 1 whole Orange (just The Zest) Instructions Such an easy recipe, it’s easy to adjust the ingredients to your personal taste. Want more orange flavor? Zest another orange! Want it less sweet? Reduce the amount of honey. Make it your own! Combine softened butter, chopped fresh cranberries, honey to taste (about 1/2 cup) and the ZEST ONLY of one orange. Mix until well blended. You’ll need to store this in the refrigerator.
Ingredients 13 ounces, weight Asparagus ½ Small Yellow Onion 2 cloves Garlic 1 teaspoon Olive Oil 5 Eggs 1 cup Milk 1 cup Swiss Cheese ½ teaspoons Salt ¼ teaspoons Pepper 3 cups Cooked Spaghetti Squash (1 Small Squash) Preparation Instructions Preheat oven to 400ºF. Cut off the woody ends of the asparagus. Chop the onion, mince the garlic, and cut the asparagus spears into 1-inch pieces. Heat the olive oil in a pan over medium heat, and saute onion and garlic for several minutes, until the onion is soft. Add the asparagus and continue to saute until the asparagus has turned bright green and is soft but not limp. Whisk together the eggs, milk, cheese, salt, and pepper. Grease a pie pan. Press the cooked spaghetti squash to the […]
Ingredients 2 sheet Puff pastry, thawed 2 c Gyuere Cheese shredded/grated 1 Egg 1 Tbsp Water 1 tsp Garlic powder 2 Tbsp Thyme 1 tsp Salt 1 tsp Pepper Instructions Preheat oven to 375°F. Unfold thawed puff pastry onto parchment paper or a silpat mat. Sprinkle a little flour on the puff pastry and roll it out into a 10″ x 12″ rectangle. Stir egg and water together and brush onto puff pastry. Sprinkle with pastry with cheese, thyme, garlic powder, salt, and pepper. Lightly roll ingredients into pastry. Using a pizza cutter cut the puff pastry into 12 thin strips. Twist each strip and lay on silpat baking mat on a baking sheet. Bake 15 mins, then flip and […]
Ingredients 1 bag Barilla Ready Pasta Penne 8 spears Asparagus , trimmed 4 oz Prosciutto , sliced 1/4 c Olive oil 3 Tbsp Red Wine Vinegar 1 tsp Rosemary , finely chopped Salt and Pepper to taste Instructions Tear top of Barilla Ready Pasta bag to vent and microwave for 60 seconds. Wet a paper towel and wrap it around the asparagus. Microwave on high for 3 minutes or until asparagus is tender. While the asparagus cooks whisk together olive oil, red wine vinegar, rosemary, salt and pepper in a small bowl. When asparagus is ready cut it into 1-inch pieces and place in a large bowl with sliced prosciutto and Barilla Ready Pasta Penne. Pour the vinaigrette over the pasta and toss to coat. Add more salt and pepper as needed. Enjoy!
Ingredients 1/2 lb Ground beef 1/2 lb Ground chorizo 1/2 packet Taco seasoning 10 oz RO*TEL 1/4 tsp Salt 2 c Cheddar cheese , shredded Toppings for taco: Sour cream , avocado, cheese, lettuce, etc. Instructions Preheat oven to 350F. On a baking sheet lined with parchment paper or a silicone mat place 2-3oz piles of cheese 2 inches apart. Press the cheese down lightly so it makes one layer. Place baking sheet in the oven and bake for 5-7 minutes or until the edges of the cheese are brown. Let the cheese cool for 2-3 minutes then lift it up and place it over the handle of a spoon or other utensil that is balanced on two cups. Let cheese cool completely then remove. While you continue to bake your cheese taco shells […]
Ingredients Cake: 2 box White cake mix 16 oz Sour cream 1/2 c Vegetable oil 6 Eggs 15 oz Cream of coconut (such as Coco López) Frosting: 16 oz Cream cheese 4 tbsp Milk 2 lbs Powdered sugar 2 tsp Vanilla extract 4 bags Fresh frozen coconut (about 24 oz) NOTE: The original recipe only made 2 layers but I always doubled it to make a beautiful three layer cake. I have adjusted the recipe for 3 layers. Just wanted to let you guys know in case you have printed this recipe previously and it looks different now! Instructions Cake: Heat oven to 350°F Mix cake mix, sour cream, vegetable oil, eggs, and cream of coconut in a large bowl. Pour cake batter into 3 9” pans that have been greased and floured. Bake approximately 30 minutes at 350°F or until […]
Ingredients 12 medium-sized, hard-cooked eggs, shells removed (see notes) 2 tablespoons water 1 cup plain hummus (we used Sabra) 1/4 teaspoon kosher salt For garnish 1 tablespoon finely crumbled, reduced-fat feta cheese 2 teaspoons minced kalamata olives 1/4 teaspoon fresh or dried parsley Instructions Slice each egg in half vertically. Remove the yolks and place about 8 of them in a separate bowl (reserving the remaining yolks for another use). Use a fork to break up the yolks into a fine, powdery crumble to measure ⅔ cup, adding a bit more yolk or removing some as needed to yield ⅔ cup. Stir water into yolks to form a relatively smooth paste. Add hummus and salt to yolk mixture and stir until […]