Recipes

First recipe; Lasagna rolls with spinach and ricotta. One of my all-time favorites… Serve 4 to 6 Its so easy to make… eee Ingredients Salt  1/2 pound (8 to 10) uncooked lasagna noodles Nonstick cooking spray 1 cup ricotta cheese 1 1/2 cups prepared marinara sauce 1 1/2 cups packed baby spinach 1/2 cup shredded mozzarella Method Preheat oven to 400°F. Meanwhile, bring a large pot of  salted water to a boil, add noodles and cook until al dente, 8 to 10  minutes. Drain well and gently transfer to a clean work surface.  Grease a small roasting pan or casserole dish with cooking spray;  set aside. Working with one noodle at a time, spread with about 2  tablespoons of the ricotta and 2 tablespoons of the marinara then top  with spinach. Starting at one end, roll up noodle snugly then arrange in  pan either seam-side down or with the rolls close enough together to  hold each other closed. Pour remaining marinara over assembled rolls  then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25  minutes.

First recipe; Lasagna rolls with spinach and ricotta. One of my all-time favorites…

Serve 4 to 6

It’s so easy to make… ♥♥♥

Ingredients

Salt 
1/2 pound (8 to 10) uncooked lasagna noodles 
Nonstick cooking spray 
1 cup ricotta cheese 
1 1/2 cups prepared marinara sauce 
1 1/2 cups packed baby spinach 
1/2 cup shredded mozzarella

Method

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. 

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Baked mushrooms Serve 4 to 8 Yummy and easy… love. eee Ingredients 8 large flat mushroomsa bunch of spring onions, trimmed and sliced1 clove of garlic, peeled and finely chopped a few sprigs of fresh thyme, leaves picked 250g Taleggio cheese, thinly sliced 2 thick slices of bread, made into breadcrumbs a small bunch of fresh flat-leaf parsley, chopped 4 handfuls of rocket, washed and dried juice of 1 lemon extra virgin olive oil  Method These mushrooms have an interesting meaty texture and gutsy flavour.  Topped with Taleggio cheese and fresh herbs, it’s a match made in  heaven. Go on, tuck in!Preheat the oven to 200°C/400°F/gas 6.Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms. Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. PS Theyre great on toasted ciabatta too!

Baked mushrooms

Serve 4 to 8

Yummy and easy… love. ♥♥♥

Ingredients

8 large flat mushrooms
a bunch of spring onions, trimmed and sliced
1 clove of garlic, peeled and finely chopped
a few sprigs of fresh thyme, leaves picked
250g Taleggio cheese, thinly sliced
2 thick slices of bread, made into breadcrumbs
a small bunch of fresh flat-leaf parsley, chopped
4 handfuls of rocket, washed and dried
juice of 1 lemon
extra virgin olive oil

Method

These mushrooms have an interesting meaty texture and gutsy flavour. Topped with Taleggio cheese and fresh herbs, it’s a match made in heaven. Go on, tuck in!

Preheat the oven to 200°C/400°F/gas 6.

Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.

Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms. 

Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.

Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. 

Strawberry Bruschetta eee Serves 4 Ingredients 12 slices whole wheat baguette, lightly toasted 4 ounces Humboldt Fog or other fresh goat cheese 1 cup diced strawberries 1 tablespoon extra-virgin olive oil 2 teaspoons balsamic vinegar 1/4 cup sliced fresh basil leaves Freshly ground black pepper  Method Spread the baguette slices with goat cheese and top with strawberries,  pressing to help the strawberry pieces adhere. Drizzle with olive oil  and balsamic vinegar and sprinkle with basil and a generous amount of  black pepper.

Strawberry Bruschetta ♥♥♥

Serves 4

Ingredients

12 slices whole wheat baguette, lightly toasted 
4 ounces Humboldt Fog or other fresh goat cheese 
1 cup diced strawberries 
1 tablespoon extra-virgin olive oil 
2 teaspoons balsamic vinegar 
1/4 cup sliced fresh basil leaves 
Freshly ground black pepper

Method

Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.

Pineapple Strawberry Cooler by Raeann Serve 8 to 10 This recipe just puts me in summer mood.  Ingredients 1 12-ounce pineapple juice concentrate1 6-ounce limeade concentrate4 cups cold water * 1 liter club soda, chilledIce cubesFresh strawberries (optional)Short (6-inch) wooden skewersAssorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs Method In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries. Serve with Fruit Swizzle Sticks, if desired.  Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed. PS: You can add spirits like Vodka, Gin or Tequila&

Pineapple Strawberry Cooler by Raeann

Serve 8 to 10

This recipe just puts me in summer mood.

Ingredients

1 12-ounce pineapple juice concentrate
1 6-ounce limeade concentrate
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Method

In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

PS: You can add spirits like Vodka, Gin or Tequila…


 

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Picture of Chicken Chili Recipe

Chicken Chili

 Ingredients

  • 4 cups chopped yellow onions (3 onions)
  • 1/8 cup good olive oil, plus extra for chicken
  • 1/8 cup minced garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 teaspoons kosher salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper

For serving:

  • Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. 

Picture of Carrot Coconut Muffins with Honey Butter Recipe

Ingredients

  • Canola oil cooking spray
  • 1 (19-ounce) box fat-free apple cinnamonmuffin mix
  • 4 (4-ounce) jars pureed organic carrot baby food
  • 1/4 cup apple juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup sweetened shredded coconut, toasted
  • Honey Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oilcooking spray; set aside.

Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.

Honey Butter:

  • 1 stick unsalted butter, softened
  • 2 tablespoons honey

Combine butter and honey in a mixing bowl. Blend with an electricmixer until combined and fluffy. Serve with warm muffins.

Oven-Roasted French Fries

Ingredients
3 very large and very fresh potatoes
olive oil
sea salt
freshly ground black pepper

I know, the list of ingredients is freakishly small, but go with it. They’re perfect.

Now here’s the trick: the technique, or should I say the process. Start by cutting your potatoes to a uniform size, using a mandoline if you have one. You can toss the cut potatoes in olive oil and spread them evenly on a roasting sheet, or you can spray the pan with olive oi, spread out the potatoes and spray again.

Then, season with salt and pepper.

Cook at 400 degrees convection roast if you have it, or 425 degrees bake, flipping potatoes halfway through cooking time. Cook for approximately 30 minutes or when potatoes are a deep, golden brown. Then shut off your oven and leave them in for 5 more minutes. You can also put the potatoes in the oven before it reaches the desired temperature. This is they key to getting them crunchy, so don’t leave out the low temperature cooking part.

Well, it’s also important to use potatoes as fresh as you can get and as starchy as you can get, because they will definitely turn out crunchier.

 

 

Triple Chocolate Scones
Yield: 12-14 large scones
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
3 ounces milk chocolate, cut into 1/4-inch pieces
1/4 cup dutch-process cocoa powder, sifted after measuring
1/2 cup sugar
2 2/3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
6 tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch chunks
1 large egg
6 ounces bittersweet chocolate, cut into small pieces
3/4 cup milk, (I used buttermilk)

Directions:
Set a rack in the middle level of the oven and preheat to 400℉. Combine the milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate is finely ground. Don’t over-process or the chocolate will melt.

Add the flour, baking powder, and salt and pulse five to six times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, ten to twelve pulses. Add the bittersweet chocolate chunks to the bowl.

Quickly whisk the egg and milk together and add to the bowl. Pulse three or four times rapidly, until all is thoroughly incorporated but the dough doesn’t form a ball.

Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing. Use a bench scraper or a knife to divide the dough into three equal pieces. Pat each piece of dough into a disk about five inches in diameter. Use a floured bench scraper or a knife to cut each disk into four wedges. Arrange the scones on the prepared pan, keeping them about 1 1/2-inches apart all around.

Bake the scones until they are well risen, firm to the touch, and the topping is deep golden color, about 15 minutes. Serve immediately after they are baked. I like to serve them with softened butter, whipped cream, or you can leave them plain. To freeze scones, double wrap in plastic wrap and when ready to serve, defrost and reheat in the oven at a low temperature for five minutes.

 

S’mores French Toast
makes 1 sandwich

  • 2 slices sandwich bread
  • handful of mini marshmallows
  • Nutella
  • 1/2 cup graham cracker crumbs
  • 1 egg
  • 2 tablespoons milk

Heat a skillet over medium heat.

Beat the egg and milk together in a pie plate or shallow dish. Pour the graham cracker crumbs in a second pie plate or shallow dish.

Spread Nutella on both slices of bread. Top one slice with mini marshmallows and then put the other slice of bread on top, Nutella side down. Squish it together a bit.

Place the sandwich in the egg mixture and turn to coat. Remove from the egg mixture and place in the graham cracker crumbs, turning the sandwich to coat each side with crumbs.

Place the sandwich on the skillet and cook until lightly browned and the marshmallows are melted. Let sit for a few minutes before cutting in half. Enjoy!

 

Coconut Curried Fried Rice

For the coconut rice:

1 1/4 cups water

1 cup basmati or jasmine rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick

1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

For the curry fried rice:

1/4 cup vegetable oil

3 large eggs, lightly beaten

1 garlic cloves, minced

1/2 tablespoon red Thai curry paste

1 medium carrot, peeled and diced

3/4 cup frozen peas

1 tablespoons soy sauce

1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.


 

Spicy Chicken and Pepper Jack Pizza

Ingredients

1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers (I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
1/2 cup salsa (I used fresh salsa)
2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken

Directions
1. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
2. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with cheese.
3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

chocolate-hazelnut-macaroons.JPG.jpg

Ingredients

  • 2 cups confectioners’ sugar
  • 4 ounces peeled and toasted hazelnuts (about 3/4 cup)
  • 3 tablespoons Dutch processed cocoa powder
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon fine salt

Mocha filling

  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon instant espresso powder or hot chocolate powder

DirectionsLine 2 baking sheets with parchment paper.

Grind 1 cup of the confectioners’ sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes.


Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn’t come through the strainer.

With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes.


Gradually add the remaining 1 cup confectioners’ sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry.


Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip.


Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.

Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder or hot chocolate powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
Preheat oven to 325 degrees F.


Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they’ll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

 Blueberry Butter Toast  Quickest healthiest meal in the morning if you like to eat light like me. Filled with antioxidants and healthy proteins. Sure to last you until lunchtime without a drop in insulin levels.  You will need: One slice of health nut bread (toasted) Almond Butter Local Honey Fresh Blueberries  Layer accordingly. NOM


Blueberry Butter Toast 

Quickest healthiest meal in the morning if you like to eat light like me. Filled with antioxidants and healthy proteins. Sure to last you until lunchtime without a drop in insulin levels. 

You will need:

One slice of health nut bread (toasted)

Almond Butter

Local Honey

Fresh Blueberries 

Layer accordingly. NOM

 kale, spinach & pear smoothie 1 bunch spinach1 bunch kale1 frozen banana1/2 a pear - i prefer bartlett1 1/2 cup milk - i used 1%1 tablespoon honey1 tablespoon almond butter *optional makes 2 16 oz servings  tear kale (discard the stem) and spinach into bits.  blend with milk until theres not more chunks.  add the rest of the ingredients and blend until smooth.  


kale, spinach & pear smoothie

1 bunch spinach
1 bunch kale
1 frozen banana
1/2 a pear - i prefer bartlett
1 1/2 cup milk - i used 1%
1 tablespoon honey
1 tablespoon almond butter *optional

makes 2 16 oz servings 

tear kale (discard the stem) and spinach into bits.  blend with milk until there’s not more chunks.  add the rest of the ingredients and blend until smooth.

Recipes

First recipe; Lasagna rolls with spinach and ricotta. One of my all-time favorites… Serve 4 to 6 Its so easy to make… eee Ingredients Salt  1/2 pound (8 to 10) uncooked lasagna noodles Nonstick cooking spray 1 cup ricotta cheese 1 1/2 cups prepared marinara sauce 1 1/2 cups packed baby spinach 1/2 cup shredded mozzarella Method Preheat oven to 400°F. Meanwhile, bring a large pot of  salted water to a boil, add noodles and cook until al dente, 8 to 10  minutes. Drain well and gently transfer to a clean work surface.  Grease a small roasting pan or casserole dish with cooking spray;  set aside. Working with one noodle at a time, spread with about 2  tablespoons of the ricotta and 2 tablespoons of the marinara then top  with spinach. Starting at one end, roll up noodle snugly then arrange in  pan either seam-side down or with the rolls close enough together to  hold each other closed. Pour remaining marinara over assembled rolls  then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25  minutes.

First recipe; Lasagna rolls with spinach and ricotta. One of my all-time favorites…

Serve 4 to 6

It’s so easy to make… ♥♥♥

Ingredients

Salt 
1/2 pound (8 to 10) uncooked lasagna noodles 
Nonstick cooking spray 
1 cup ricotta cheese 
1 1/2 cups prepared marinara sauce 
1 1/2 cups packed baby spinach 
1/2 cup shredded mozzarella

Method

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface. 

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

Baked mushrooms Serve 4 to 8 Yummy and easy… love. eee Ingredients 8 large flat mushroomsa bunch of spring onions, trimmed and sliced1 clove of garlic, peeled and finely chopped a few sprigs of fresh thyme, leaves picked 250g Taleggio cheese, thinly sliced 2 thick slices of bread, made into breadcrumbs a small bunch of fresh flat-leaf parsley, chopped 4 handfuls of rocket, washed and dried juice of 1 lemon extra virgin olive oil  Method These mushrooms have an interesting meaty texture and gutsy flavour.  Topped with Taleggio cheese and fresh herbs, it’s a match made in  heaven. Go on, tuck in!Preheat the oven to 200°C/400°F/gas 6.Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms. Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. PS Theyre great on toasted ciabatta too!

Baked mushrooms

Serve 4 to 8

Yummy and easy… love. ♥♥♥

Ingredients

8 large flat mushrooms
a bunch of spring onions, trimmed and sliced
1 clove of garlic, peeled and finely chopped
a few sprigs of fresh thyme, leaves picked
250g Taleggio cheese, thinly sliced
2 thick slices of bread, made into breadcrumbs
a small bunch of fresh flat-leaf parsley, chopped
4 handfuls of rocket, washed and dried
juice of 1 lemon
extra virgin olive oil

Method

These mushrooms have an interesting meaty texture and gutsy flavour. Topped with Taleggio cheese and fresh herbs, it’s a match made in heaven. Go on, tuck in!

Preheat the oven to 200°C/400°F/gas 6.

Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.

Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms. 

Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.

Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. 

Strawberry Bruschetta eee Serves 4 Ingredients 12 slices whole wheat baguette, lightly toasted 4 ounces Humboldt Fog or other fresh goat cheese 1 cup diced strawberries 1 tablespoon extra-virgin olive oil 2 teaspoons balsamic vinegar 1/4 cup sliced fresh basil leaves Freshly ground black pepper  Method Spread the baguette slices with goat cheese and top with strawberries,  pressing to help the strawberry pieces adhere. Drizzle with olive oil  and balsamic vinegar and sprinkle with basil and a generous amount of  black pepper.

Strawberry Bruschetta ♥♥♥

Serves 4

Ingredients

12 slices whole wheat baguette, lightly toasted 
4 ounces Humboldt Fog or other fresh goat cheese 
1 cup diced strawberries 
1 tablespoon extra-virgin olive oil 
2 teaspoons balsamic vinegar 
1/4 cup sliced fresh basil leaves 
Freshly ground black pepper

Method

Spread the baguette slices with goat cheese and top with strawberries, pressing to help the strawberry pieces adhere. Drizzle with olive oil and balsamic vinegar and sprinkle with basil and a generous amount of black pepper.

Pineapple Strawberry Cooler by Raeann Serve 8 to 10 This recipe just puts me in summer mood.  Ingredients 1 12-ounce pineapple juice concentrate1 6-ounce limeade concentrate4 cups cold water * 1 liter club soda, chilledIce cubesFresh strawberries (optional)Short (6-inch) wooden skewersAssorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs Method In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries. Serve with Fruit Swizzle Sticks, if desired.  Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed. PS: You can add spirits like Vodka, Gin or Tequila&

Pineapple Strawberry Cooler by Raeann

Serve 8 to 10

This recipe just puts me in summer mood.

Ingredients

1 12-ounce pineapple juice concentrate
1 6-ounce limeade concentrate
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs

Method

In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.

Serve with Fruit Swizzle Sticks, if desired.

Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Make-Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.

PS: You can add spirits like Vodka, Gin or Tequila…


 

Cheesy Chicken, Bacon & Avocado Quesadillas

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed. Eat & enjoy!

Makes 4 quesadillas.

Picture of Chicken Chili Recipe

Chicken Chili

 Ingredients

  • 4 cups chopped yellow onions (3 onions)
  • 1/8 cup good olive oil, plus extra for chicken
  • 1/8 cup minced garlic (2 cloves)
  • 2 red bell peppers, cored, seeded, and large-diced
  • 2 yellow bell peppers, cored, seeded, and large-diced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red pepper flakes, or to taste
  • 1/4 teaspoon cayenne pepper, or to taste
  • 2 teaspoons kosher salt, plus more for chicken
  • 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
  • 1/4 cup minced fresh basil leaves
  • 4 split chicken breasts, bone in, skin on
  • Freshly ground black pepper

For serving:

  • Chopped onions, corn chips, grated cheddar, sour cream

Directions

Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. 

Picture of Carrot Coconut Muffins with Honey Butter Recipe

Ingredients

  • Canola oil cooking spray
  • 1 (19-ounce) box fat-free apple cinnamonmuffin mix
  • 4 (4-ounce) jars pureed organic carrot baby food
  • 1/4 cup apple juice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup sweetened shredded coconut, toasted
  • Honey Butter, recipe follows

Directions

Preheat oven to 400 degrees F.

Lightly spray a 12 cup (2 1/2-inch) muffin tray with canola oilcooking spray; set aside.

Combine all ingredients in large mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full.

Bake in preheated oven 18 to 20 minutes or until golden brown. Serve with Honey Butter.

Honey Butter:

  • 1 stick unsalted butter, softened
  • 2 tablespoons honey

Combine butter and honey in a mixing bowl. Blend with an electricmixer until combined and fluffy. Serve with warm muffins.

Oven-Roasted French Fries

Ingredients
3 very large and very fresh potatoes
olive oil
sea salt
freshly ground black pepper

I know, the list of ingredients is freakishly small, but go with it. They’re perfect.

Now here’s the trick: the technique, or should I say the process. Start by cutting your potatoes to a uniform size, using a mandoline if you have one. You can toss the cut potatoes in olive oil and spread them evenly on a roasting sheet, or you can spray the pan with olive oi, spread out the potatoes and spray again.

Then, season with salt and pepper.

Cook at 400 degrees convection roast if you have it, or 425 degrees bake, flipping potatoes halfway through cooking time. Cook for approximately 30 minutes or when potatoes are a deep, golden brown. Then shut off your oven and leave them in for 5 more minutes. You can also put the potatoes in the oven before it reaches the desired temperature. This is they key to getting them crunchy, so don’t leave out the low temperature cooking part.

Well, it’s also important to use potatoes as fresh as you can get and as starchy as you can get, because they will definitely turn out crunchier.

 

 

Triple Chocolate Scones
Yield: 12-14 large scones
Prep Time: 10 minutes
Cooking Time: 15 minutes

Ingredients:
3 ounces milk chocolate, cut into 1/4-inch pieces
1/4 cup dutch-process cocoa powder, sifted after measuring
1/2 cup sugar
2 2/3 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
6 tbsp (3/4 stick) cold unsalted butter, cut into 1/2-inch chunks
1 large egg
6 ounces bittersweet chocolate, cut into small pieces
3/4 cup milk, (I used buttermilk)

Directions:
Set a rack in the middle level of the oven and preheat to 400℉. Combine the milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate is finely ground. Don’t over-process or the chocolate will melt.

Add the flour, baking powder, and salt and pulse five to six times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, ten to twelve pulses. Add the bittersweet chocolate chunks to the bowl.

Quickly whisk the egg and milk together and add to the bowl. Pulse three or four times rapidly, until all is thoroughly incorporated but the dough doesn’t form a ball.

Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing. Use a bench scraper or a knife to divide the dough into three equal pieces. Pat each piece of dough into a disk about five inches in diameter. Use a floured bench scraper or a knife to cut each disk into four wedges. Arrange the scones on the prepared pan, keeping them about 1 1/2-inches apart all around.

Bake the scones until they are well risen, firm to the touch, and the topping is deep golden color, about 15 minutes. Serve immediately after they are baked. I like to serve them with softened butter, whipped cream, or you can leave them plain. To freeze scones, double wrap in plastic wrap and when ready to serve, defrost and reheat in the oven at a low temperature for five minutes.

 

S’mores French Toast
makes 1 sandwich

  • 2 slices sandwich bread
  • handful of mini marshmallows
  • Nutella
  • 1/2 cup graham cracker crumbs
  • 1 egg
  • 2 tablespoons milk

Heat a skillet over medium heat.

Beat the egg and milk together in a pie plate or shallow dish. Pour the graham cracker crumbs in a second pie plate or shallow dish.

Spread Nutella on both slices of bread. Top one slice with mini marshmallows and then put the other slice of bread on top, Nutella side down. Squish it together a bit.

Place the sandwich in the egg mixture and turn to coat. Remove from the egg mixture and place in the graham cracker crumbs, turning the sandwich to coat each side with crumbs.

Place the sandwich on the skillet and cook until lightly browned and the marshmallows are melted. Let sit for a few minutes before cutting in half. Enjoy!

 

Coconut Curried Fried Rice

For the coconut rice:

1 1/4 cups water

1 cup basmati or jasmine rice

1/2 cup coconut milk

1/2 teaspoon turmeric

1/4 teaspoon salt

1 piece cinnamon stick

1/4 cup raisins

Combine all ingredients in a rice cooker and cook. Remove the cinnamon stick and either use immediately or you can refrigerate for a few days until you’re ready to make the fried rice.

For the curry fried rice:

1/4 cup vegetable oil

3 large eggs, lightly beaten

1 garlic cloves, minced

1/2 tablespoon red Thai curry paste

1 medium carrot, peeled and diced

3/4 cup frozen peas

1 tablespoons soy sauce

1 teaspoons fresh lime juice

Have all of your ingredients prepared and nearby before you begin to cook. (the rice should be ready at this point). Heat 1 tablespoon of oil in a large skillet or wok. Add the eggs and cook on medium-high heat. When the edges of the eggs begin to set, gently flip them over (you can also scramble if that’s easier. Once the eggs are completely cooked, remove from the pan and cut into pieces or strips. Wipe the wok clean with a paper towel.

Heat the rest of the olive oil on medium heat. Add in the carrot and cook for 1 minute, then add the garlic and curry paste and cook for a minute more, stirring constantly to begin scorching. Add the rice and peas and cook until heated through. Stir in the egg strips, soy sauce and lime or lemon juice.


 

Spicy Chicken and Pepper Jack Pizza

Ingredients

1 Tbsp. canola or olive oil
1/2 cup chopped sweet onion
3 cups diced fresh red, yellow and green bell peppers (I used all red)
1 (13.8 oz.) tube refrigerated pizza dough (I used 1lb of homemade crust)
1/2 cup salsa (I used fresh salsa)
2 cups (8 oz.) Sargento® ChefStyle Shredded Pepper Jack Cheese
Chopped cilantro or dried oregano (optional)
1 ½ cups cooked and shredded chicken

Directions
1. Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add bell peppers; sauté 5 minutes or until crisp-tender.
2. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake in preheated 425°F 8 minutes. 3. Stir salsa into cooked vegetables; spread over partially baked crust. Top with cheese.
3. Bake 10 to 12 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro or oregano if desired.

chocolate-hazelnut-macaroons.JPG.jpg

Ingredients

  • 2 cups confectioners’ sugar
  • 4 ounces peeled and toasted hazelnuts (about 3/4 cup)
  • 3 tablespoons Dutch processed cocoa powder
  • 3 large egg whites, at room temperature
  • 1/8 teaspoon fine salt

Mocha filling

  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tablespoon instant espresso powder or hot chocolate powder

DirectionsLine 2 baking sheets with parchment paper.

Grind 1 cup of the confectioners’ sugar, the hazelnuts, and cocoa in a food processor until powdery, about 3 minutes.


Sift mixture through a medium mesh strainer onto a piece of parchment paper, then discard any large pieces of nuts that didn’t come through the strainer.

With an electric mixer, beat the egg whites and salt until they hold firm but not dry peaks, about 2 minutes.


Gradually add the remaining 1 cup confectioners’ sugar, a tablespoon at a time, scraping down the sides of the bowl as needed; this can take up to 3 minutes. Beat for an extra 30 seconds until the peaks are firm and shiny but still not dry.


Fold the nut mixture gently into the egg whites with a large rubber spatula. Transfer mixture into a large piping bag fitted with a 1/2-inch plain piping tip.


Pipe 32 2-inch by about 1/3-inch thick rounds, evenly spaced, on each of the prepared pans. Set aside to air dry for 30 minutes before baking.

Meanwhile make the filling: Put chocolate in a medium heatproof bowl. In a small saucepan, bring cream, with espresso powder or hot chocolate powder mixed in, to a boil. Pour cream over chocolate and shake bowl gently so cream settles around the chocolate. Set mixture aside until the chocolate is soft, about 5 minutes. Whisk gently until smooth, taking care not to incorporate too many air bubbles. Cool at room temperature until set up.
Preheat oven to 325 degrees F.


Bake macaroons until set and puffed, about 18 to 20 minutes. Take care not to overcook the macaroons or they’ll crack. Cool cookies for 5 minutes then gently peel from paper. Let cool completely.
Spread 1 teaspoon of mocha filling on a cookie and sandwich 2 cookies together.

 Blueberry Butter Toast  Quickest healthiest meal in the morning if you like to eat light like me. Filled with antioxidants and healthy proteins. Sure to last you until lunchtime without a drop in insulin levels.  You will need: One slice of health nut bread (toasted) Almond Butter Local Honey Fresh Blueberries  Layer accordingly. NOM


Blueberry Butter Toast 

Quickest healthiest meal in the morning if you like to eat light like me. Filled with antioxidants and healthy proteins. Sure to last you until lunchtime without a drop in insulin levels. 

You will need:

One slice of health nut bread (toasted)

Almond Butter

Local Honey

Fresh Blueberries 

Layer accordingly. NOM

 kale, spinach & pear smoothie 1 bunch spinach1 bunch kale1 frozen banana1/2 a pear - i prefer bartlett1 1/2 cup milk - i used 1%1 tablespoon honey1 tablespoon almond butter *optional makes 2 16 oz servings  tear kale (discard the stem) and spinach into bits.  blend with milk until theres not more chunks.  add the rest of the ingredients and blend until smooth.  


kale, spinach & pear smoothie

1 bunch spinach
1 bunch kale
1 frozen banana
1/2 a pear - i prefer bartlett
1 1/2 cup milk - i used 1%
1 tablespoon honey
1 tablespoon almond butter *optional

makes 2 16 oz servings 

tear kale (discard the stem) and spinach into bits.  blend with milk until there’s not more chunks.  add the rest of the ingredients and blend until smooth.

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