Roasted, Pesto Stuffed Mushrooms

Roasted, Pesto Stuffed Mushrooms

Ingredients:

10-12 large crimini mushrooms

2 Tbsp nama shoyu

2 Tbsp lemon juice

2 Tbsp olive oil


Pesto:

1 ripe avocado

1/3 cup raw shelled hemp seeds

1 bunch fresh basil

1/4 cup fresh marjoram

a few large kale leaves

1 garlic clove

juice of one lemon

sea salt to taste


Directions:

To make the mushrooms, remove the stems.  Combine the nama shoyu, lemon juice, and olive oil in a bowl and then toss the mushrooms in it.  Spread out on a lined dehydrator tray and dehydrate for 3-4 hours until softened and they look "roasted". Meanwhile, to make the pesto, combine all ingredients in a food processor and process until smooth. Spoon the pesto into the mushrooms when they come out of the dehydrator and serve!

Pesto Tortillini

Pesto Tortillini

Ingredients:

1/2 lb tortellini with your favorite filling

one avocado

one pint cherry tomatoes (halved)

3 slices bacon

1/2 a small onion

olive oil

3-4 tablespoons heavy cream

2 tablespoons pesto



Directions:

Chop up the bacon to small pieces and fry up until crisp. Blot off the fat and set aside.

Boil tortellini as directed and drain. (I find that spinach & ricotta or mushroom & gruyère filled tortellini work the best.)

Dice the onion and sweat in a pan with some olive oil until translucent.

Add the bacon, tortellini, pesto and cream (as needed). Stir well until pesto covers the tortellini evenly. If you work fast all the ingredients should still be warm, which helps spread the pesto paste.

Add the avocado and some tomatoes and mix carefully so that you don't destroy the avocado.

Avocado & Pesto Stuffed Tomatoes

Avocado & Pesto Stuffed Tomatoes

Ingredients:

30 cherry tomatoes

1/2  medium avocado, pitted, peeled, and cut up

2 ounces cream cheese, softened

2 tablespoons basil pesto

1 teaspoon lemon juice

fresh basil


Directions:

Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.

Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.

Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving.

Makes 30 appetizers.

Jalapeno Ranch Dressing

Jalapeno Ranch Dressing

Ingredients:

1/4 cup buttermilk

1/4 cup mayonnaise

1 jalapeno, stemmed and seeded

1 clove garlic

1 green onion

1 tablespoon lime juice (~1/2 lime)

1 handful cilantro

salt and pepper to taste

Directions:

Place everything in a food processor and puree.

Eggplant Pizza

Eggplant Pizza

Ingredients:

1 large eggplant, cut into 1/4 inch slices

1 tablespoon coarse salt

1 tablespoon oil

1 teaspoon Italian seasoning or oregano

salt and pepper to taste

1 cup pizza sauce

1 cup mozzarella, shredded

1 ounce pepperoni

Directions:

Sprinkle the eggplant with the coarse salt, let sit on paper towels for 20 minutes and wipe dry.

Brush the eggplant slices with oil and season with Italian seasoning, salt and pepper.

Roast the eggplant in a preheated 400F oven until it just starts to turn tender, about 15-20 minutes. 

Top the eggplant with sauce, cheese and pepperoni and broil until the cheese has melted, about 3-5 minutes.

Caprese Grilled Cheese Sandwich

Caprese Grilled Cheese Sandwich

Ingredients:

4 slices bread

2 tablespoons olive oil

4 tablespoons basil pesto

1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick

1 large ripe tomato, room temperature, sliced 1/4 inch thick

salt and pepper to taste

Directions:

Heat a non-stick pan over medium heat.

Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.

Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Cranberry Chicken Salad

Cranberry Chicken Salad 

Ingredients:

3 Cups of Shredded Chicken 

1/2 Cup of Mayonnaise

1/2 Cup of Sour Cream

1/4 Cup finely chopped white onions 

3/4 Cup of Craisin’s (or dried cranberries) softened and diced.

1 teaspoon Sugar

1 teaspoon Dried Parsley

1 teaspoon Dried Dill

1/2 teaspoon Garlic Salt

Directions:

Boil 2 Cups of water in microwave. Remove water from microwave and add the Craisin’s or dried cranberries to sit in water for 10 minutes to soften. After 10 minutes, drain water and dice the cranberries (cut in half is ideal).

In a large boil, mix the chicken/turkey with the mayonnaise, sour cream and onions. Add the softened and diced cranberries, sugar and seasonings. Mix with the backside of a fork to mash the cranberries into the mix. The more you mash the cranberries, the more cranberry flavoring is infused into the mix.

Cover and chill for at least two hours before serving. Mix again right before serving.

Greek Pasta Salad

Greek Pasta Salad

Ingredients:

1 – 12 oz. package of bow tie pasta cooked and drained

1/2 cup finely diced green onions

2 cups shredded cooked chicken 

1/2 cup balsamic vinegar

1 1/4 cup Greek salad dressing 

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1 cup sliced cherry tomatoes

2- 4 oz packages of feta cheese

2 tablespoons of dill weed

1 teaspoon garlic powder

1- 2.25 oz. can of sliced black olives

(optional) 1-2 cups diced cucumbers

Directions:

Mix the drained pasta with the dressing and balsamic first so the pasta will absorb the flavors. Next, add the chicken, black olives and green onions and mix well. Next, add the seasonings and mix well. Lastly, lightly toss the feta and tomatoes in the mix (I save about a half cup to sprinkle on the top for serving). The pasta will look like it’s pretty liquidy but after you chill for least 3 hours, the pasta will absorb the liquids.

Cheese & Tomato Tart

Cheese & Tomato Tart

Ingredients:

2 ripe tomatoes, cut into 1/8-inch slices 

1 sheet frozen puff pastry

3 tablespoons light mayonnaise

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

2 tablespoons finely chopped basil

Freshly grated Parmesan cheese, to taste

Kosher salt and freshly ground black pepper

Directions:

Preheat oven to 400°.

Lay out the tomato slices on a large sheet of paper towels. Cover with more paper towels and allow to drain for approximately 30 minutes (this is crucial to not getting a watery tart). Meanwhile, remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.

Unfold the puff pastry onto a parchment-lined baking sheet, pinching to close any holes in the seams. Using a fork, prick the dough all over to prevent it from puffing up during baking.

Spread a thin layer of mayonnaise over the entire puff pastry. Sprinkle evenly with shredded cheddar and mozzarella cheeses. Arrange the tomato slices over the cheese. Season generously with kosher salt and pepper. Grate a generous amount of Parmesan cheese on top and garnish with freshly chopped basil.

Bake for 30 minutes, until the pastry is golden brown and the cheese is melted. Remove the pastry from the baking sheet and let cool on a wire rack for 5 minutes. Cut into 9 squares and serve immediately.

Summer Squash Casserole

Summer Squash Casserole

Ingredients:

2 small yellow summer squash, sliced

1/4 cup chopped onion

1/2 teaspoon of salt, divided

1 egg

1/4 cup mayonnaise

2 teaspoons sugar

Pepper to taste

1/4 cup shredded cheddar cheese

2 tablespoons crushed cornflakes

1-1/2 teaspoons butter, melted



Directions:

In a small saucepan, combine squash, onion and 1/4 teaspoon salt.

Cover with water. Bring to a boil. Reduce heat; simmer, uncovered,

for 2 minutes or until squash is crisp-tender. Drain.
In a small bowl, whisk the egg, mayonnaise, sugar, pepper andremaining salt until blended. Stir in cheese and squash mixture.

Transfer to a greased 2-cup baking dish. Toss the cornflakes and butter; sprinkle over top.

Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly.

Apple Butter Hush Puppies

Apple Butter Hush Puppies

 

Ingredients:

The Batter

1/2 cup Musselman’s Apple Butter

1/3 cup diced Jalapeños

1/3 cup diced Onions

1 Apple..cut into matchsticks

1 cup Self Rising Flour

1/2 cup Self Rising Corn Meal

1/2 cup Milk

1 tbsp. Sugar

1 Egg


Directions:

In a medium bowl mix up the wet ingredients.

The Apple Butter, Egg and Milk, set aside.

Chop up the Onion, Jalapeño, and slice the Apple into small matchsticks… (small dice on the chop)  I like the texture and look of the matchstick Apples, but feel free to chop them up as well, if you prefer a smaller bite of Apple!

In a large bowl combine all of the chopped veggies into the wet ingredients, mix well.

Add then all of the wet into the dry…make a well in the center and fold it all in.

Using a small scoop so that your Hush Puppies are all uniform, start scooping balls…

Gently place them into the hot (350 degrees) Oil about 2 or three at a time…they like to mingle with each other in the oil, so don’t crowd them…

Drain them on some paper towel.

Beer Battered Fried Pickles

Beer Battered Fried Pickles

Ingredients:

Pickle Spears

Oil for frying

Ranch Dressing for dipping

The Batter:

1 bottle of your favorite Beer

2 cups Panko Bread Crumbs

1 cup Flour

1/2 cup Corn starch

1 tsp. Baking Powder

1 tsp. Garlic Powder

A dash of Salt & Pepper


Directions:

Dry off the pickles on some paper towel.

In a medium bowl mix together all the Batter ingredients until smooth (except the Panko).

Dip each pickle into the batter and then into the Panko.. getting a nice, even crust on there.

Fry them in the hot oil (350 degrees) until they’re golden on all sides.

Let them cool off on paper towel.

Cheese & Bacon Bombs

Cheese & Bacon Bombs

Ingredients:

1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits

Cubed Mozzarella Cheese (1-1″ cube per Bomb)

2 lbs. of Bacon (1 slice per Bomb)

Sticks

Oil for frying


Directions:

Cube up the Cheese, and cut each Biscuit into fourths.  Place one piece of Cheese inside a Biscuit quarter, and roll it up in there, nice and tight…

Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick…

In a med/large pot, heat up approx. 2″ of Oil (to 350 degrees) and fry them up in small batches.  Maybe one or two at a time, the oil will expand so stay close…

Drain them on some Paper Towel.

Pineapple Fried Chicken Recipe

Pineapple Fried Chicken Recipe

Ingredients:

3 lbs. whole chicken, cut into serving pieces

1 20 oz. can crushed pineapple

1 cup lemon soda (Sprite or 7-Up)

1 tablespoon dark soy sauce

3 teaspoons salt

1 teaspoon ground black pepper

2 large eggs, beaten

1 cup all-purpose flour

1 teaspoon garlic powder

2 cups cooking oil

Additional salt and pepper for rubbing


Directions:

In a large container, combine crushed pineapple, lemon soda, soy sauce, 3 tsp. salt, 1 tsp. ground black pepper. Stir.

Add the chicken pieces in the mixture. Marinate overnight. Make sure to place the container in the fridge while marinating.
Combine the flour and garlic powder. Set aside.

Separate the chicken from the marinade. Let excess liquid drip.
Heat the cooking oil in a frying pan.

Rub some salt and pepper over the chicken pieces and then dip each piece in the egg mixture. Dredge the egg coated chicken in the flour mixture.

Fry each chicken piece in low to medium heat for about 8 to 12 minutes per side. You can add more time depending on the thickness of the chicken.

Remove the cooked chicken pieces from the pan. Arrange in a plate lined with paper towels.

Creamy Guacamole Stuffed Jalapenos

Creamy Guacamole Stuffed Jalapenos

Ingredients:

12 jalapeño peppers

1 (8 ounce) package cream cheese

1 7oz package of Guacamole dip

24 slices of bacon



Directions:

Preheat oven to 425 degrees F

Slice jalapeños in half lengthwise. Using a spoon, scoop out the seeds.

Mix cream cheese and Wholly Guacamole dip together.

Stuff each jalapeño half with cream cheese mixture. Then, wrap a slice of bacon fully around each stuffed jalapeño half.

Place stuffed jalapeños on a medium baking sheet. Bake in oven for 20 minutes. Using tongs, turn over and cook for an additional 20 minutes or until bacon is fully cooked, browned and crispy.

Grill over indirect heat for 8-10 minutes or until bacon is fully cooked, browned and crispy.

Stuffed Zucchini

Stuffed Zucchini 

Ingredients:

1 ½ lbs lean ground beef

1 large onion (chopped)

1 green pepper (chopped)

1 jalapeño pepper (seeded and chopped)

1 ¼ cup soft breadcrumbs

1 egg (beaten)

1 tablespoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon Italian seasoning

1 teaspoon salt

¼ teaspoon pepper

2 (8 ounce) cans tomato sauce (divided)

2 medium tomatoes (chopped)

4-5 medium zucchini

2 cups shredded mozzarella cheese



Directions:

In a medium skillet brown ground beef. Drain and set aside to cool. In a large bowl mix cooled ground beef, onion, green pepper, jalapeno pepper, soft bread crumbs, egg, parsley, basil, Italian seasoning, salt and pepper. Mix in one can of tomato sauce. Stir in tomatoes.

Cut each zucchini in half length wise. Scoop out the center of each zucchini half to about ¼ inch from the edges. Fill each zucchini half with the meat mixture and place in two 13×9” baking dishes. Spoon the other can of tomato sauce over the top of each zucchini half.


Bake uncovered at 350 degrees for 45 minutes to 1 hour or until zucchini have reached your desired tenderness. During the last few minutes of baking top each zucchini half with mozzarella cheese.

Serves 6

Mediterranean Eggplant Wraps

Mediterranean Eggplant Wraps

Ingredients:

1 medium eggplant, diced

2 red bell peppers, diced

1 medium sweet onion, diced

6 to 8 garlic cloves, minced

3 tablespoons olive oil

 Salt and pepper, to taste

4 ounces chèvre

4 - 8 inch soft Mediterranean flat breads or flour tortillas

1 cup sliced fresh basil

Directions:

Preheat oven to 400°F (200°C).

Combine the eggplant, peppers, onion and garlic in a heavy ovenproof skillet, and toss with the oil, salt and pepper. Roast the eggplant mixture in the oven for about 30 to 35 minutes, until everything has cooked down and is highly fragrant. Let cool a bit.

Warm the chèvre for 15 seconds on low in a small bowl in the microwave to soften it.

Spread 1/4 of the warmed chèvre on each flat bread or tortilla. Spoon on some of the eggplant mixture and sprinkle on 1/4 cup basil. Roll up the wrap from one side, jelly-roll style.

At this point, cover the wraps in plastic and refrigerate until later, if need be. To serve, cut the eggplant wraps in half or slice them into appetizer size pieces.

Veggie Cheese Wrap

Veggie Cheese Wrap

Ingredients:

1 tablespoon olive oil

2 zucchinis, chopped into bite-size pieces

1/2 pint of cherry tomatoes

shredded cheese to taste

6 whole wheat tortillas

6 ounce bag spinach leaves

salt and pepper to taste

Directions:

Heat olive oil in a sauté pan over medium high heat

Add zucchini and tomatoes to pan and cook until they are soft, approximately 4 minutes. Remove veggies from the pan and set aside

Lay the tortilla on a clean surface and sprinkle cheese down the center. Add the sautéed vegetables and fresh spinach leaves on top of the cheese. Fold the top and bottom of the tortilla towards the middle, and then fold in the sides, making a small package

Heat olive oil in a sauté pan over medium high heat

Spray the one side of your wrap lightly with cooking spray

Place your wrap in the pan with the sprayed side down and cook it over medium heat for about 2-3 minutes or until the outside gets slightly brown

Spray the top of the wrap lightly with cooking spray and flip it over, browning the other side

Grilled Prosciutto And Cheese Stuffed Chicken Breasts

Grilled Prosciutto And Cheese Stuffed Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts

4 strips of prosciutto ham

4 slices provolone cheese

8 fresh basil leaves

Salt to taste

ground black pepper to taste

garlic powder to taste

italian seasoning to taste



Directions:

flatten the chicken breasts and trim any excess fat from the meat and cut off the small tenderloin flap if still attached.

Place a chicken breast between two sheets of plastic wrap and gently pound the breast to a consistent 1/4" thickness.

Sprinkle salt, pepper, garlic powder and italian seasoning over each flattened chicken breast.

Lay a strip of prosciutto over each breast.

Place a piece of provolone cheese over each strip of prosciutto and 2 basil leaves on top of the cheese.

Carefully roll up the stuffed breasts from the wide end to the narrower end.

Roll these as tightly as you can and tie with butchers twine.

Lightly rub the outside of the stuffed breasts with oil and season with kosher salt and black pepper.

Clean and oil the grates of the BBQ. Preheat the grill to 375F - 425F.

When grill reaches temperature place the stuffed chicken breasts on the grill.

Every 5 - 6 minutes lift the lid and roll the chicken breast over so each side gets grilled.

After 15 minutes or so the chicken should be cooked to 165F and can be removed from the grill.

Enchilada Casserole

Enchilada Casserole

Ingredients:

9 six-inch flour tortillas

2 cups shredded chicken

4 cups of salsa, either red or green

1 1/2 cups of cheddar

1 1/2 cups of Monterrey Jack

1/2 cup of diced onion

1/2 cup of sliced black olives

1/2 cup of cilantro

Salt and pepper to taste



Directions:

Preheat oven to 350 degrees.

Pour one cup of salsa into a 9×12 pan.

Layer 3 flour tortillas along the bottom

Add one cup of chicken, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro and 1 cup of cheese.

Layer 3 flour tortillas on top, and again add 1 cup of chicken, 1 cup of cheese, 1/4 cup each of onion, olives and cilantro.

Add last 3 tortillas on top, sprinkle over them 1 cup of salsa and 1 cup of cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes or until bubbly

Honey Dijon Chicken

Honey Dijon Chicken

Ingredients:

4 boneless, skinless chicken breast halves

1 Tbsp oil

1 can Condensed Low Fat Cream of Chicken Soup

½ cup water

3 Tbsp Dijon-style mustard

1 Tbsp honey



Directions:

Brown 4 chicken breast halves in 1 tbsp (15 ml) hot oil, in skillet.

Add 1 can of soup mixed with 1/2 cup (125 ml) water, 3 tbsp (45 ml) Dijon-style mustard and 1 tbsp (15 ml) honey. Cover and simmer until chicken is cooked through.

Grilled Pine Nut & Pesto Chicken

Grilled Pine Nut & Pesto Chicken

Ingredients:

2 boneless chicken breasts

2 cups lightly packed baby spinach leaves

1/4 cup pine nuts, toasted

2 tablespoons fresh lemon juice

1 to 2 teaspoons grated lemon peel

1/3 cup plus 2 teaspoons olive oil

Salt and freshly ground black pepper

1/3 cup freshly grated Parmesan



Directions:

Cook Chicken on the grill over medium flame . Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Grilled Summer Stuffed Onions

Grilled Summer Stuffed Onions

Ingredients:

1 lb. of ground beef, turkey or pork

1/2 clove of garlic finely chopped

3/4 cup of Ketchup

1/2 cup of crushed saltine crackers

1 slice of bread torn into small pieces

Salt and pepper to taste

3/4 cup of shredded cheese

1/3 cup of parmesan cheese

optional – meatloaf seasoning packet or any extra spices or herbs that you like


Directions:

Mix all of this up with your hands as you would with meatloaf. You want about the same texture as you would with meatloaf as well. If it seems too dry, add a bit more ketchup or a splash of milk. If it feels too wet, add a little more crushed crackers.

Now it’s time to assemble. Start with the largest pair of onion halves. Make a large meatball and place it in one side of the onion half and place the other onion half over the top. Basically squishing the meatball between the 2 onion halves. Continue to fill the rest of the onion halves up with the meat mixture.

Wrap each onion in aluminum foil. You want to have enough room so that you can leave a little twist at the top so you can easily pick them up off the grill because they’re hot! Now it’s time to grill them. Grill and cook for about 8-10 minutes. Flip them over on their opposite side and cook an additional 8-10 minutes.

Grilled Artichoke Pesto Zucchini Bites

Grilled Artichoke Pesto Zucchini Bites

Ingredients:

2 lbs zucchini

9 oz artichoke hearts, remove excess water

zest of 1 lemon

1 tbsp lemon juice

2 cloves garlic, roughly chopped

1 cup fresh parsley leaves

1/4 cup walnuts

pinch of salt and pepper

1/4 cup extra virgin olive oil

1/2 cup parmigiano reggiano, grated



Directions:

Cut the stem off the zucchinis, then use a mandolin to slice them into long thin ribbons. They should be about 1/8 inch thick, if they're too thin they won't stand up on the own, but if they're too thick, they won't be flexible enough to roll. Give each one a little sprinkle on both sides with salt and pepper.

Heat the grill to high, and do a quick sear of the zucchini. Since they are really thin, they should only be on the grill for about 30-60 seconds, just enough to take the raw edge off and give them some pretty little grill marks. Remove the grilled zucchini ribbons to a plate.

In a food processor, throw in the artichoke hearts, lemon zest, lemon juice, garlic, parsley, walnuts, and a big pinch of salt and pepper. Let the food processor run for a good 20 seconds, until everything is chopped up, and be sure to stop and scrape down the sides from time to time. With the food processor running, stream in the olive oil. Scrape the pesto out into a bowl, and stir in the grated parmesan. Taste it to check for proper seasoning.

Place a spoonful of artichoke pesto into each zucchini ribbon, and roll it up into a little roll

Roasted Red Pepper & Ranch Pasta Salad

Roasted Red Pepper & Ranch Pasta Salad

Ingredients:

8oz dried pasta 

1/4 cup chopped roasted red bell pepper (about 2 peppers)

1 cup buttermilk ranch dressing

1 Tbsp poppy seeds (optional)

Directions:

Cook the pasta according to package directions. Drain, rinse with cold water, then drain again. Transfer to a large bowl and set aside.

Process the roasted pepper and Ranch dressing in a food processor or blender until smooth. Pour over the pasta and gently toss to combine. 

Sprinkle on the poppy seeds (if using) and toss to combine. Chill for about 1-2 hours before serving.

Roasted Red Pepper Soup

Roasted Red Pepper Soup

Ingredients:

2 tablespoons extra-virgin olive oil

2 large potatoes, peeled and cut into small pieces

2 stalks celery, chopped

2 shallots or 1/2 red onion, chopped

Kosher salt and freshly ground pepper

1 12 -ounce jar roasted red peppers, drained and rinsed

4 to 5 sun-dried tomatoes

4 cups low-sodium chicken or vegetable broth

2/3 cup sour cream

1/4 cup chopped fresh cilantro

1/3 cup shredded pepper jack cheese


Directions:

Heat the olive oil in a large Dutch oven or pot over medium-high heat.

Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes.

Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.

Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro.

Sweet Potato Frittata

Sweet Potato Frittata

Ingredients:

1 medium sweet potato

1 sweet, mild onion, 

1 green bell pepper, coarsley chopped

1 tablespoon vegetable oil

¾ cup sliced, julienned country ham

1 tablespoon butter

6 eggs

Salt and pepper to taste

Directions:

Peel sweet potato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.

Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweet potatoes and ham; sauté 1 minute. Add butter.

Beat eggs and season with salt and pepper. Pour eggs into omelet pan and stir with a fork. Cover pan and cook about 3 minutes to set egg. Uncover and place pan under hot broiler until top of frittata is firm, about 1 minute.

Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.

Pepper Slaw

Pepper Slaw

Ingredients:

1 large head cabbage

2 large red bell peppers

1⁄3 cup mayonnaise

2 tablespoons plain yogurt

2 tablespoons Dijon-style mustard

Kosher salt and freshly ground black pepper to taste



Directions:

Split the cabbage, remove the core, and slice as thinly as possible; you should have about 6 cups.

Seed and core the peppers and slice into thin shreds as close as possible to the size of the cabbage shreds.
Combine with the mayonnaise, yogurt and mustard and let stand 30 minutes.

Taste for seasoning and add salt and pepper, if needed.
Refrigerate 1 hour to overnight.

Grilled Stuffed Mozzarella Tomatoes

Grilled Stuffed Mozzarella Tomatoes

Ingredients:


8 large tomatoes or 16 plum tomatoes

2 tablespoons butter, melted

16 ounces fresh mozzarella cheese, cubed

1/2 cup soft breadcrumbs

2 tablespoons dry basil

1/4 teaspoon fresh ground pepper

1 tablespoon fresh parsley



Directions:


Halve tomatoes and scoop out insides leaving 1/2-inch thick shell. Chop pulp and set aside.

Combine breadcrumbs, butter, basil, salt and pepper. Stir in cheese and tomato pulp.

Fill tomato halves with cheesy breadcrumb.

Place tomato halves in disposable pan and wrap top loosely with foil.

If grilling, set over grill for at least 10 minutes.

If oven baking, bake at 350° for 15 minutes and broil until cheese is browned and bubbly.

Sweet Potato Cornbread

Sweet Potato Cornbread

Ingredients:

1 cup all-purpose flour

1 cup yellow cornmeal

4 teaspoons baking powder

1 teaspoon salt

1/2 cup sugar

3 sweet potatoes or 1 (16 ounce) can sweet potatoes

2 eggs

6 tablespoons milk

3 tablespoons oil



Directions:


Mix together this dry stuff: 1 cup all-purpose flour, 1 cup yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon salt, and 1/2 cup sugar.

Separetely, mix together this wet stuff: 3 sweet potatoes, cooked and mashed (or you may use 1 16 ounce can of sweet potatoes, and in this recipe, it really is okay not to use home-cooked ones, I would tell you if it mattered), 2 eggs, 6 tablespoons milk, and 3 tablespoons

Then mix the dry stuff and the wet stuff, just until it's all moist (don't beat it to death), then put it in greased muffin tins and bake at 425 until done-usually about 15 to 20 minutes.

Classic Guacamole

Classic Guacamole

Ingredients:

8 large avocados, mashed

3 roma tomatoes

1 small white onion, diced

1 serrano pepper, diced

1/2 lime, juice of

1 dash salt, more to taste

1 dash coarse black pepper

1/2 teaspoon garlic powder, more to taste

1 pinch white pepper (optional)


Directions:


Cut avocado and remove from skin. Place in a bowl and drizzle lime juice to prevent from browning.Mash avocados with a fork.Chop tomatos, onions, pepper and add to avocados and mix.add salt, pepper and garlic powder.Taste, add more salt or garlic powder depending on taste.

Classic Macaroni Salad

Classic Macaroni Salad

Ingredients:


1 cup mayonnaise

2 tablespoons vinegar

1 tablespoon mustard

1 teaspoon sugar

1 teaspoon salt

1/4 teaspoon pepper

1/2 lb macaroni, cooked and drained

1 cup sliced celery

1/2 cup chopped green pepper

1/2 cup chopped red pepper

1/2 cup chopped green onion


Directions:


Combine dressing ingredients. Stir into remaining ingredients. Cover and chill.

Grilled Potatoes

Grilled Potatoes

Ingredients:

6 medium baking potatoes, sliced

1 teaspoon garlic powder

1 teaspoon seasoning salt

1/2 teaspoon paprika

1/4 cup parmesan cheese, grated

6 tablespoons butter



Directions:


On half of a 24-inch piece of heavy-duty aluminum foil, arrange the potato slices in overlapping rows. Combine garlic powder, seasoned salt, paprika and Parmesan cheese; sprinkle over the potatoes. Dot with butter. Seal foil over potatoes. Grill over medium heat for 30 minutes or until tender, turning once.

Classic Potato Salad

Classic Potato Salad

Ingredients:

6 medium potatoes (2 pounds)

1/2 lb bacon,

1 cup thinly sliced celery

1/2 cup finely chopped onion

1/3 cup sweet pickle relish

1 1/4 cups mayonnaise

2 teaspoons sugar

2 teaspoons celery seeds

2 teaspoons apple cider vinegar

2 teaspoons prepared mustard

1 1/2 teaspoons salt

2 hardboiled egg, coarsely chopped



Directions:


Cook potatoes in boiling, salted water until tender.Drain well.Peel and cube potatoes.Transfer to a large bowl.Add celery, onion, sweet relish and bacon bits.

Combine mayo, sugar, celery seed, vinegar, mustard, and salt.Add mayo mixture to potatoes.Toss lightly to coat potato mixture.Carefully fold in the chopped eggs.Cover and chill thoroughly.

Cannoli Dip

Cannoli Dip

Ingredients:

15 oz Ricotta cheese

8 oz Mascarpone cheese

2/3 cup powdered sugar

1 cup heavy cream

1/2 cup mini semi-sweet chocolate chips


Directions:

In a mixing bowl using a spatula, blend together Ricotta and Mascarpone cheese, while pressing mixture along bottom of bowl to smooth mixture. Fold in powdered sugar.

In a separate mixing bowl, whip heavy cream until stiff peaks form. Add half of whipped cream to Ricotta mixture and fold until combined, then add remaining half and fold until combined.

Fold in chocolate chips, reserving 1 - 2 Tbsp to garnish.

Serve topped with remaining chocolate chips, dusted lightly with powdered sugar if desired and serve with graham crackers, strawberries, cannoli chips or fried flour tortilla chips dusted lightly with cinnamon.

Crab Stuffed Bacon Cups

Crab Stuffed Bacon Cups

Ingredients:

1 lb Bacon,cut into 4ths

1 lb lump Crabmeat

8 ounces Cream cheese, softened 

1 cup Shredded Cheddar Cheese, sharp 

2 tsp Old Bay 

Salt and Pepper - To taste

1 tsp Dijon Mustard

Directions:

Pre-heat your oven to 425 degrees

Prepare your muffin/cupcake pan by laying strips of bacon in until you have the cup completely covered. The beauty of this recipe is they don't need to be perfect. In fact, it is better when they aren't because it gives a unique look to your cups. ( if you like your bacon crispier you can fry it for 2 to 3 minutes on each side before placing in pan. Just let it cool before you handle it.)

In a small bowl add your crab, cream cheese, shredded cheddar cheese, old bay, salt and pepper, and mustard. Mix until thoroughly combined.

Using a round teaspoon or 1 inch cookie scooper, scoop your crab dip into the cups, making sure to push them down just a little so they completely fill the cup. Sprinkle with cheddar cheese.

Put your pan in the oven and bake for 25 to 30 minutes or until bacon is done and cheese is bubbly and brown on top.

Let them sit in the pan for 5 to 7 minutes to cool. When cooled, remove from the pan and place on dish with paper towels to drain. Serve immediately after draining.

Crab Stuffed Zucchini Boats

 Crab Stuffed Zucchini Boats

Ingredients:

4 Zucchini, ends trimmed

1 Tbsp. unsalted butter

1/2 onion, finely chopped

1/2 yellow bell pepper, finely chopped

1 pound crab meat

1 tsp. smoked paprika

pepper to taste

1/4 cup white cooking wine

1 cup Panko bread crumbs

1/4 cup mayonnaise

1/2 cup shredded parmesan cheese

Directions:

Preheat oven to 350 degrees.

Slice the zucchini in half the long way, and scoop out the flesh leaving about 1/2-inch thick skins.  Place on a baking sheet.

Melt 1 Tbsp. butter in a skillet over medium heat; cook and stir onion and bell pepper until the onion is translucent (about 5 minutes).  Gently stir in the crabmeat, and cook for about 5 more minutes (until crab meat is hot).  Season the crab mixture with paprika and pepper.

Place the crab mixture into a mixing bowl, and lightly stir in panko bread crumbs, mayonnaise, and white wine.  Add a bit more mayonnaise to help the mixture hold together, if needed.  Spoon the filling into the prepared zucchini boats, and top each with ~ 2 Tbsp. parmesan cheese.

Bake in preheated oven until the cheese melts and the filling is hot (~15-20 minutes).

Zucchini Crab Fritters

Zucchini Crab Fritters 

Ingredients:

2 zucchini, thinly sliced lengthwise on a mandolin

1 lb fresh lump crab meat

1 egg white

Kosher salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, beaten

2 cups panko bread crumbs

Vegetable oil for deep frying

Grapefruit Aioli:

1/2 cup mayonnaise 

1/2 cup sour cream

1 grapefruit 

Directions:

Begin by slicing the zucchini on a mandolin so you have long thin strips.  Lay out in a single layer on a tray lined with a kitchen towel.  Sprinkle salt on the strips and set aside to allow the moisture to be drawn out and make the strips pliable.

Prepare the crab.   Drain the crab of any excess moisture then combine with egg white in a mixing bowl.  Season with salt and pepper and stir.   Take the strips of zucchini and place a spoonful of mixture on top.  Roll it up and place seam side down so it sticks and continue until you have used up all the crab.  Set up a breading station and coat the fritters in seasoned flour, then egg and finally seasoned panko.  Set aside in the refrigerator for 15 minutes to let the coating set.  Fry in 350 degree F oil until golden and crispy.  Drain on paper towels and

Prepare grapefruit aioli.  Add grapefruit juice and 1 teaspoon of grapefruit zest to a small saucepan and simmer until reduced by half.  Shut off heat and cool.  In a blender, combine mayonnaise, sour cream and grapefruit reduction.  Serve with warm fritters.

Country Ham & Cheddar Pretzel Bites

Country Ham & Cheddar Pretzel Bites

Ingredients:

1 1/2 teaspoons active dry yeast

2 tablespoons plus 1 teaspoon packed light brown sugar, divided

1/4 cup warm water (110-115º F)

1 cup warm milk (110-115º F)

2 1/2 to 3 cups all-purpose flour, plus more as needed

1/2 cup finely chopped country ham, divided

1/3 cup finely chopped sharp cheddar cheese, divided

6 cups water

4 teaspoons baking soda

1/2 stick unsalted butter, melted

1 to 2 tablespoons pretzel salt or coarse salt

Jalapeño Mustard Dipping Sauce:

1/2 cup Dijon mustard

2 tablespoons finely chopped seeded fresh jalapeños

1 tablespoon mild honey

Directions:

Stir together yeast, 1 teaspoon brown sugar, and warm water in a large bowl and let stand until foamy, 5 to 8 minutes. (If mixture doesn’t foam, start over with new yeast.)

In a separate bowl, stir remaining 2 tablespoons brown sugar into warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to yeast mixture and stir with a wooden spoon or rubber spatula until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Transfer to a clean bowl. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of ham and cheese into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan (leave about an inch between pieces, the dough will rise slightly). Repeat with remaining dough, ham, and cheese. Let rest at room temperature, uncovered, for 30 minutes.

Preheat oven to 400º F. with rack in upper and lower thirds. Line 2 sheet pans with parchment paper.

Bring about 6 cups water to a boil in a 4- to 5-qt saucepan. Reduce heat and stir in baking soda. Cook pretzel bites in batches in gently simmering water, turning once, until slightly puffed, about 20 seconds. Transfer with a slotted spoon to sheet pans.

Bake until puffed and golden-brown, about 15 minutes (cheese may ooze slightly).

Meanwhile, stir together mustard, jalapeños, and honey (can be made 1 day ahead and chilled).

Brush warm pretzel bites with butter and sprinkle with pretzel salt. Serve warm or at room temperature with jalapeño mustard for dipping.

Crab Stuffed Pretzel Roll Appetizers

Crab Stuffed Pretzel Roll Appetizers

Ingredients:

4 oz cream cheese (room temperature)

1 tbsp mayo

1 tbsp sour cream

1/2 teaspoon dry mustard

1/2 tsp old bay

2 scallions (diced)

3/4 tsp worschershire

1/4 tsp of lemon juice

1/2 pound Jumbo lump crab meat

Shredded cheese

Chives (finely diced)

German pretzel rolls



Directions:

First off…purchase some delicious pretzel rolls from your local German bakery.  Go home and preheat your oven to broil.

In a medium sized bowl thoroughly combine the first 8 ingredients.

Add the crab meat and mix thoroughly,again.

Cut the pretzel rolls in half and generously top each half with the crab meat mixture.

Top with some shredded cheese. Place your open faced crab pretzels on a baking pan and then in the oven.  Cook until the cheese has melted and is bubbly.

Remove for oven, plate and top with freshly chopped chives.

Strawberry & Peach Cobbler

Strawberry & Peach Cobbler

Ingredients:

Fruit:

1 1/4 pounds firm but ripe peaches, peeled, pitted, cut into 1-inch-thick pieces

3 cups strawberries, hulled

1/3 cup sugar

1 tablespoon cornstarch

1/2 teaspoon cinnamon


Topping:

1/2 cup flour

1/4 teaspoon baking powder

pinch of salt

1/2 cup unsalted butter, room temperature

1/2 cup sugar

1 large egg yolk

grated peel from 1 lemon

1/4 teaspoon vanilla extract

1/4 teaspoon almond extract



Directions:

Preheat the oven to 375 degrees.

Butter an 8-inch square baking dish or 9-inch round casserole dish. Mix the peaches, strawberries, sugar, cornstarch and cinnamon in a large bowl. Let stand until sugar dissolves, stirring occasionally, about 5 minutes. Transfer to the prepared dish.

For the topping, mix the flour, baking powder and salt in a small bowl. Using an electric mixer, beat the butter and sugar in a large bowl until smooth. Beat in the egg yolk, lemon peel, vanilla and almond extract. Add flour mixture; mix just until moist dough forms. Spoon dough atop fruit, spacing evenly. Bake until juices bubble thickly and topping is golden, about 55 minutes. Cool slightly.

Makes 6 servings.

Raspberry Miso Dressing

Raspberry Miso Dressing

Ingredients:

6 ounces raspberries

1/2 cup white wine vinegar

1/4 cup white miso

1/8 teaspoon ground white pepper

1/2 cup grape seed oil

1 tablespoon fresh mint leaves

1 teaspoon honey



Directions:


Bring 6 oz raspberries and vinegar to a simmer in a small saucepan. Turn the heat off and let them sit for a few minutes.

When they have cooled, strain the vinegar - mash gently on the solids to get all of the raspberry flavor out, leave the seeds behind.

Put all of the dressing ingredients in the blender and mix them. Taste. Chill the dressing.

Salmon Pie

Salmon Pie

Ingredients:

24 ounces canned Salmon, or equivalent, well-drained

2 cups mashed potatoes, salted and peppered to taste

1 large egg

1/2 teaspoon fresh dill, finely chopped

1/4 teaspoon black pepper

pinch garlic powder

2 rolled pie crusts


Directions:

Preheat oven to 425 degrees. In large bowl, flake drained salmon with fork. Add egg and stir well. Add mashed potatoes to salmon mixture and mash until combined. Assemble as you would any pie. Use fork to flatten the salmon filling in your bottom crust, but do not pack or press too hard. You don't want the pie to be too dense. Vent the top crust. Brush crust lightly with milk before placing pie in the oven. Bake for 20 minutes, then remove from oven and quickly protect edge crust with foil. Return to oven and bake another 15-25 minutes. Pie is finished when it is pleasantly golden brown. Cool for 15 minutes before serving.

Cranberry Crab Appetizers

Cranberry Crab Appetizers

Ingredients:

1-1/4 cups backfin crabmeat

1/2 cup  Cranberry sauce

 1/3 cup Cream cheese, softened

 2 Tablespoon Scallion, sliced

Mini-phyllo shells


Directions:

Preheat the oven at 350? F.

In a small bowl place the cranberry sauce and beat with a fork until smooth. Combine cream cheese, crab meat and green onion in a mixing bowl. Fill each shell with 1 teaspoon of the cream cheese mixture. Top with ? teaspoon cranberry sauce. Bake for 10 minutes in the oven at 350 degrees F.

Cheddar-Chive Biscuits

Cheddar-Chive Biscuits

Ingredients:

1-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon table salt

1/4 teaspoon cayenne pepper

3 tablespoons vegetable shortening, such as Crisco

5 tablespoons unsalted butter

1 tablespoon chopped chives

1 cup shredded sharp cheddar cheese

1-1/2 cups heavy cream



Directions:

Heat the oven to 375 degrees with the rack placed in the center.

Mix together the flour, baking powder, salt, and cayenne pepper until it is well combined. Chop the shortening and 3 tablespoons of the butter into small pieces (about 1-inch cubes) and add it to the flour mixture. Continue cutting until the cubes are about 1-inch.

Add in the chives and cheddar and lightly toss without overworking the flour.

Add in the cream and mix until the dough comes together. Do not overwork the dough or the biscuits will become tough.

With a round 3-inch cookie cutter, or a cup, cut out approximately 8 biscuits and place them on a non-stick sheet pan. Bake for 15 minutes until lightly done.

Makes 8 biscuits.