What You’ll Need
1
Place all ingredients in a blender and blend till smooth. Add ice cubes if a thinner consistency is desired.
So simple and delicious!
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What You’ll Need
1
Add 1/3 cup of the mix to one cup of hot water and stir with a cinnamon stick
Enjoy!
Store in an airtight container in a cool dry place
Will last for several months
Great surprise gift to send to your college student!
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Getting Started
What You’ll Need
1
In a large dutch oven over medium high heat drizzle the canola oil on the bottom and sear the roast on both sides for 1-2 minutes till brown; remove roast and set aside.
2
Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.
3
Lower heat to medium and add the chopped onion and garlic to the pot and cook for 1-2 minutes. Add the beef broth and bay leaves; simmer for 3-5 minutes. Stir in the tomatoes, tomato paste and spices; return the roast to the pot; cover and braise in the oven for 2-2 1/2 hours till the meat is tender and falls off the bone.
4
Serve on a large platter over pasta with shaved Parmesan cheese and fresh chopped flat leaf parsley or place the whole pot on the table with a large bowl of your favorite pasta for everyone to help themselves.
Serves 6-8
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Getting Started
What You’ll Need
1
In a medium size stock pot heat the oil and brown the chorizo sausage, add the chili and tomato’s; heat thoroughly.
2
Spray a 9×9 casserole dish with cooking spray and spread some chili on the bottom. Place 3 noodles on top; add more sauce and the cheese’s. Repeat; creating 3 layers.
3
Place the sliced peepers on top, cover with foil and bake for 35-40 minutes until hot and bubbly.
4
Remove from oven and drizzle with the table cream.
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What You’ll Need
1
Boil shrimp till orange in color, opaque throughout and shaped like a C. Remove shells; leaving tails on. Tip: bring 3 quarts of salted water to a boil; add shrimp and turn down heat to simmer and let shrimp steep Shrimp are best when cooked gently.
2
Combine all the above except the lemon slices; in a large mixing bowl. Gently toss to coat the shrimp with the mixture. Place the lemon slices on the top and cover. Let marinate in the refrigerator overnight or at least 7-8 hours.
3
Transfer to a clean glass bowl or large plate before serving and garnish with additional fresh herbs such as sage leaves, coriander or cilantro leaves.
Note: you will need 3 large scallops for each shell
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To Start
What You’ll Need
1
Make sure the scallops are blotted dry with a paper towel
2
In a medium size saute pan over medium heat, melt the butter. Brush each shell lightly with some of the melted butter. Add the garlic, Chile powder and bread crumbs to the butter and toast lightly; about 1 minute. Place one tablespoon of the crumb mixture on each shell; place three scallops on top of crumbs; squeeze a small amount of lemon juice on top of the scallops. Finish with another tablespoon of the crumbs on top; followed with a small pat of butter.
3
Bake for 20-25 minutes or till the scallops are opaque; remove from oven and top with slivers of cheese; return to the oven broiler for 1 minutes or less till cheese is melted
4
Garnish with a fresh flat leaf parsley
Note: you will need 3 large scallops for each shell
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What You’ll Need
1
Salt and pepper the tenderloin and place on a baking sheet, bake for 25-30 minutes until cooked through (140 degrees)
2
Remove from oven, cover with foil and let rest for 8-10 minutes
3
In a small bowl, whisk together the olive oil, chili powder, fenugreek leaves, garlic, salt and pepper; set aside
4
To make the sliders: slice the meat into thin slices. Top the buns with some sprouts, layer the meat on top, add some of the saute’ red onions and feta cheese.
5
Drizzle with the seasoned olive oil sauce, place the top of bun on and enjoy!
For the burger
1
This is an extra note from author. This can be any tip, suggestion or fact related to the recipe.
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What You’ll need
1
In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
2
Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
What you need
1
Place everything (except the cilantro) into the food processor. Start to blend the mixture and drizzle a little water
or extra lemon juice in until a smooth puree.
2
Place in a bowl or on a plate and carve circular groves through the hummus with a table knife.
3
Drizzle with additional olive oil (it will go into the groves) sprinkle with pine nuts, pepper flakes and cilantro.
4
Serve with Naan bread, pretzel chips or nachos
What you need
For the sauce
1
In a medium size sauce pan bring the eggs to a boil for 10 minutes; remove and place in a bowl of ice water.
Beat the extra egg and set aside
Mix the mayonnaise, mustard, celery seed, sugar, salt and pepper; set aside
2
Cook the bacon just slightly; do not crisp, you want it to have some soft fat. Chop the bacon and Canadian bacon together in a food processor.
3
Remove shells from eggs and roll in flour; then in the beaten egg; press the meat mixture around the egg and press into the crumbs
4
Gently lower the egg into the oil with a slotted spoon; fry at 350 degrees for 30-40 seconds or till just crisp Serve with the creamy mustard sauce
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