Ingredients

Brussel Sprouts
2 tablespoons olive oil
Salt and pepper
2 tablespoons of butter
2 tablespoons of honey
1 teaspoon of cinnamon
handful of roasted pecans

Instructions

Preheat oven to 400 F
Chop the brussel spouts into quarters, making sure to remove the bottoms
Coat the brussel sprouts with olive oil and then season with salt and pepper
Bake for 20-30 minutes total, stirring half way through
Meanwhile, melt the butter, honey and cinnamon in a sauce pan 
Once the brussel sprouts are done cooking, pour the honey butter over them
Top with chopped up pecans
Enjoy!  

Prepare the box mix of brownies as directed and add a tablespoon of vodka. Once you’ve taken the brownies out of the oven, let them cool just a couple minutes and then prick them all over with a toothpick. Brush a thin layer of vodka over the top of the brownies and let cool completely.

Slice and enjoy with a shot of your favorite vodka!

We found this recipe on Joy the Baker’s website and couldn’t resist trying it out for a girls night!
It’s as amazing as it sounds! Happy Valentines Day! 

Ingredients: 

Jam
Puff Pastry
Brie
butter (for greasing the pan)

Instructions:

Roll out your puff pastry dough
Cut into 16-24 equal squares (depending on the size of your puff pastry sheet)
Place half of the squares on a greased cookie sheet (spread out with enough room for popsicle sticks)
Take your popsicles sticks and put in center of your pastry square (see picture) 
Put a chunk of brie and bit of jam in the  center of the pastry squares
Cover with  another pastry square
Use a fork around the edges to seal the brie pops! 
Bake at 375 for 12-14 minutes
Try to let them cool down before devouring them!  

Curry chicken, coconut kale, mango curry and broccoli with tofu! Everything was delicious! Don’t forget to order the paan as your appetizer, the garlic dipping sauce is amazing!

Melted brie wrapped in puff pastry on a stick. With just a smudge of jam. Need I say more?

Full recipe and instructions coming soon.

Ingredients:

3 small zucchini
1 onion, chopped
2 pieces of bacon (cooked)
6 eggs total
1/2 cup parmesan (shredded)
1/2 cup feta (shredded)
8 oz Monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley
2 pieces of toast cut up into small pieces

Instructions:

Preheat an oven to 350 degrees F
Grease a quiche dish or a 9-inch pie pan, and set aside
Chop the zucchini, onion and bacon
Whip up the eggs, then add the cheeses, parsley, salt, and pepper
Scrape the mixture into the prepared quiche dish
Bake for 1 hour, or until set
The quiche is done when a knife inserted into the center comes out clean!

Ingredients:

One 3.5-4 lb whole chicken
salt
4 limes
2 Tbsp Penzey’s Mural of Flavor spice mix
Cusiniart 4 in 1 Multicooker (or oven)

Instructions:

Rinse and dry chicken, Salt generously inside and out
Allow to come to room temperature – (a few hours out of the fridge)
Preheat Cusiniart 4 in 1 multicooker or oven to 400 degrees
Sprinkle Penzey’s “Mural of Flavor” inside and out of the chicken
Cut limes and stuff inside cavity
Put into Multicooker for two hours (or oven at 350 for 1-1.5 hours)

Ingredients:

1/2 red Onion
2 small leeks – white and light green pieces only
3 Tbls butter
2 lbs tomatoes (from our garden!)
2 cups chicken stock
1/2 tsp fresh ground blk pepper
sea salt and pepper
1 1/2 tbsp dried dill
herbed goat cheese to top it off

Instructions:

Sautee tomatoes in a hot pan until soft
Run thru the de-seeder, de-skinner machine
Put onion and leeks thru Cuisinart to chop or slice
Melt butter in pan and saute onions and leeks until soft
Add tomatoes and stock, bring to a boil and skim
Add pepper and simmer 15 minutes
Puree soup with hand blender
Season to taste and add dill
Simmer for about 5 minutes and serve with a dollop of goat cheese

Spinach
Celery
Asparagus
Eggs
Tomato
Cucumber
Salsa
Waffles (optional)

Sauté the spinach, chopped up celery and bite-size chunks of asparagus
Add the eggs and scramble
Top with sliced tomatoes and cucumbers, smother with salsa!
Serve over a waffle or two!

First make bacon waffles
Second fry up some eggs in the bacon grease
Then make fried chicken patties…

We used leftover chopped up chicken
Mixed it with mayonnaise
Dipped it in flour
Fried it in the leftover bacon grease

Finally pile everything together with garnishes
Enjoy with a beer! For breakfast?  Well, it was a binge day!

Here’s an easy recipe for busy mornings… pre-make individual serving egg dishes! Here’s what we used, per person:

3 eggs
1/4 cup chopped spinach
1/4 cup black beans
1 chopped up sausage (optional)

Mix everything together in individual oven-safe dishes

Bake at 350F for 45-60 minutes
(or until egg has cooked through)

Let cool.
Refrigerate if you’re going to eat them in the newt couple days, freeze if longer.
To reheat, place cold dishes in oven
Reheat at 250F for 30-60 minutes (cover with foil to prevent additional browning)
Now you have time to go for a run or get the kids out the door while your breakfast cooks!
Or simply microwave if you’re in a hurry!

Last minute invite to a party, currently without a functioning oven, still needed to make a yummy dessert… wanted to make the Fresh Blueberry Pie, but couldn’t find blueberries at my local supermarket. So… no-bake cheesecake to the rescue! Stirred up the crust as instructed but added lemon zest, added 2 tablespoons of lemon juice to the filling and refrigerated for an hour. Mixed up some greek yogurt and honey to spread over the top, drizzled with a bit more honey and decorated with lemon slices! Fabulous last minute dessert!

We had Schooner’s bite size tacos, their amazing chicken pizza and let’s not forget dessert… mint mud pie smothered in hot fudge!

Ingredients:

5 limes – juiced
8 lamb chops
1 tsp fresh ground pepper
2 tbls kosher salt
1/4 cup olive oil
1/8 cup chile olive oil

Instructions:

Combine all ingredients
Marinate overnight
Grill for a few minutes on each side

From the Alice Waters Cookbook!

Ingredients:

1/2 lbs potatoes
1 Tbs vinegar
salt
pepper
1/2 red onion finely chopped
1/4 cup mix of  Walnut Oil and olive oil
2 tablespoons of lemon juice (optional)
1 1/2 tsp dill weed

Instructions:

Cook potatoes in salted water until tender (a knife can puncture easily)
Drain & cool
Place in a mixing bowl
Mix together vinegar, salt & pepper
Pour over potatoes and stir.
Let sit 7 minutes so the potatoes absorb the vinegar
Add the red onion finely chopped, the walnut oil and olive oil
Mix carefully and taste
We added more vinegar and about 2 tablespoons of fresh lemon juice
Add the dill weed, toss and serve!

Ingredients:

2 large boneless, skinless chicken breasts
1 tablespoon olive oil
Salt
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt

Instructions:

BBQ the chicken
Let cool and shred or chop into small chunks
Mix the shredded chicken and celery, scallions, apple, walnuts, mayonnaise, sour cream, lemon juice, and parsley together in a large bowl
Add salt, pepper and celery salt to taste
Serve or refrigerate

Ingredients:

1 lb petrole sole
6 limes- juiced

1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco

Instructions:

Cut fish into 1″ strips, cover with lime juice & ‘cook’ overnight
Pour off excess lime juice and add the remaining ingredients
Stir it all together & serve with tortilla chips or crackers

Grandma’s secret recipe!

Ingredients:

1 cup oatmeal (either quick oats soaked in milk 1minute, or old fashion soaked overnight)
1 cup milk
juice of 1 lemon
½ cup orange juice
2 unpeeled apples, grated
2 oranges, sliced
2 pears, grated
blueberries
strawberries
grapes
blackberries
raspberries
pineapple
handful of raisins
slivered nuts

Instructions:

Mix everything together!

Slice the 3-4 large beefsteak tomatoes into 1/2 in slices
Slice the 3-4 large fresh mozzarella balls into 1/2 inch slices as well
Layer the mozzarella on top of the tomato slices
Layer with fresh basil leaves
Sprinkle with extra virgin olive oil and season with salt & pepper