Tuesday, July 31, 2012

London Broil

Serving: 6
1. 6 strips: 2" wide x 10" long
2. 1 jar of sweet roasted red peppers
3. 1/4 cup of olive oil
4. 2 tablespoons of garlic powder
5. 2 tablespoons of onion powder
6. 3 pinches of salt

1. Place the london broil in a bowl.
2. Pour peppers in the bowl. Marinate for 1 hour.
3. Take a baking dish and lightly coat with olive oil.
4. Remove the london broil out of the bowl and place in the baking dish.
5. Take each piece of meat and lightly coat with onion and garlic powder, leaving a 1/4 of a teaspoon left over for peppers.
6. Season the peppers in the bowl with salt, and the rest of the garlic and onion powder.  
7. Pre heat the broiler to 450 degrees for 10 minutes. 
8. Lower the temperature to 400 degrees. Place the meat in the broiler for 8-10 minutes. Turn the meat over for 2-4 minutes.
10. Take out when brown.

Sunday, July 29, 2012

Reese's Peanut Butter Mousse

Serving: 10
1. 3 oz. chocolate chips
2. 2 8 oz. packages of cream cheese
3. 1/2 cup sugar
4. 1/4 cup milk
 5. 2 cup of Cool Whip Whipped Topping 
6. 10 Resse's cups (regular size) crushed up 

1. Combine the cream cheese, sugar, & milk 
2. Melt chocolate chips in microwave for about 45 seconds until melted and then combine with cream cheese mixture
3. Add in the Resse's cups and blend together (save about 1/2 cup for the topping)
4. Refrigerate for about 3 1/3 hours before serving

Thursday, July 26, 2012

Salmon Campanelle

Serving: 8
1. 1 box of campanelle pasta
2. 1 1/2 lb of salmon
3. 1 cup of vodka sauce
4. parmesan cheese
5. 1 can of green peas
6. salt
7. 1 1/2 tablespoons of olive oil

1. Pre heat oven to 350 degrees
2. Boil water.  
3. Place salmon in a baking dish and lightly coat olive oil on each side.
4. Place salmon in the oven and let cook for 15-20 minutes. It can dry out fast so check after 10 minutes to see if it is done early.  You can check if it needs to be in the oven for longer by opening the middle of the salmon to see if it is raw.  
6. Once the water is boiled, place the pasta and let cook. 
7. Sprinkle of couple pinches of salt in the pot of pasta
8. Once the pasta and salmon is cooked, cut salmon in 1/2 inch pieces.
9. Take a large bowl and place salmon, vodka sauce, and peas. Mix.
10. Sprinkle parmesan cheese on top.  (Amount to your liking)

Tuesday, July 24, 2012

Blueberry Scones

Serving: 13
1. 2 cups flour
2. 1/4 cup sugar
3. 1 tablespoon baking powder
4. 6 tablespoons margarine
 5. 1/2 cup heavy cream
6. 2 eggs
7. 1 1/2 cup blueberries 

1. Pre-heat oven to 400 degrees
2. Mix flour, sugar, and baking powder together
3. Cut margarine into small pieces and place in bowl with dry ingredients
4. Whisk the heavy cream and eggs together until well combined
5. Place the heavy cream and eggs with the dry ingredients and fold in batter
6. Mix blueberries into mixture
7. Make 13 large circle or squares, 1 1/2 inches high. Place on baking sheet & bake for 20 minutes or until golden brown
8. Cool for about 15 minutes before serving

~Lemon Glaze~
Double for cake
1. 1 cup of confectioners sugar
2. 2 Tablespoons of lemon juice

1. Combine the confectioners sugar and lemon juice until a smooth glaze.

Sunday, July 22, 2012

Skirt Steak

Serving: 4
1. 1 lb of skirt steak
2. 1 large potato
3. 16 ounces of barbecue sauce

1. Cut potato in 1 inch pieces
2. Take a bowl and fill it with cold water.
3. Place the potatoes and steak in the water. (Allowing the potatoes to soak up the excess salt)
Fact: Potatoes can remove excess salts from a variety of foods.
4. Let it soak for 15 minutes, pour out the water, and repeat this process 2 more times.
5. Once drained, soak the meat in the barbecue sauce for 20 minutes.
6. Barbecue or Broil:
6a. Barbecue: Place on barbecue and flip over every 2 minutes.  Repeat this process for 12-16 minutes. Take the steak off the barbecue when top becomes well browned and crusted.
6b. Pre heat oven to 350 degrees, and put in the broiler for 6-8 minutes on each side.
Note: skirt steak shrinks when cooks.

Friday, July 20, 2012

Scotch Shortbread

Serving: 12 bars
1. 1 cup butter
2. 1/2 cup sugar
3. 2 1/2 cups flour
4. 2 tablespoons of cinnamon
5. 2 tablespoons of sugar

1. Preheat oven to 350 degrees
2. Cream butter and sugar
3. Add flour
4. Refrigerate for 2 hours
5. Use 9x9 pan and pat on non-greased cookie sheet
6. Slice into 4x2 bars before baking (or 1" squares if preferred)
7. Bake for 45 minutes
8. Prick with a fork when done
9. Sprinkle with cinnamon and sugar

Wednesday, July 18, 2012

Coconut Chocolate Delight

Serving: 40
1. 2 cups shredded coconut
2. 3 1/2 cups of chcolate chips
3. 1 1/2 teaspoon of almond extract 
 4. 1/3 cup of crushed almonds
5. 20 almonds for decoration (optional)

1. Set oven to 350 degrees
2. Spread the shredded coconut onto parchments paper and bake for about 7 minutes or until golden brown.
3. Using a double saucepan, melt the chocolate chips until all of the chocolate chips are melted into a smooth texture.
4. Mix the melted chocolate, baked coconut, almond extract, and crushed almonds together until well combined.
5. Using baking cups or parchment paper, place 1-2 tablespoons of the mixture into the holder and place in a refrigerator for about 30 minutes before serving. 

Monday, July 16, 2012

Pastrami Wrapped Sausage

1. Sausage of your choice (package of 8)
2. 4 bell peppers. 2 red, 2 green
3. 1 tablespoon of olive oil
4. 1/4 cup of barbecue sauce
5. 1/4 teaspoon of onion powder
6. Cinnamon
7. 1/3 lb of pastrami

1. Pre heat oven to 325 degrees
2. Cut bell peppers into 1 inch cube like pieces
3. Mix the olive oil and onion powder with the bell peppers in a bowl
4. Wrap pastrami over sausage and cut into 1 inch pieces
5. On a baking sheet spray cooking oil
6. Place peppers and sausage wraps on the baking sheet.
7. Sprinkle some cinnamon on top.
8. Bake for 20-25 minutes.
9. Flip over and bake for another 20-25 minutes
10. Take sausage wraps out and leave peppers in for another 10 minutes.

Sunday, July 15, 2012

Parmesan Crisps

Serving: 4
1. Small baguette bread
2. 1/4 cup of grated parmesan cheese
3. onion powder
4. 1/4 cup of olive oil

1. Pre heat oven to 350 degrees
2. Slice bread a quarter of an inch diagonally
3. Cover baking pan with tin foil and lay bread on top.
4. Lightly spread olive oil on each side.
5. Place in the oven for five minutes.
6. Flip bread over and sprinkle parmesan cheese on top
7. Place back in for 5 minutes.
8. Flip bread over and sprinkle parmesan cheese.  Lightly drizzle some onion powder.
9. Place back in for another 5 minutes.

Tip:  Serve with salsa! 

Friday, July 13, 2012

Stuffed Portobello Mushrooms

Serving: 6
1. 2 large or 3 small bell peppers (multi color)
2. 3/4 cup of garlic & onion barbecue sauce
3. 2 cups of chopped boneless chicken (thighs or breast) 
4. 1 1/2 cups of matzo farfel
5. 4 pinches of salt
6. 3 tablespoons of olive oil
7. 6 portobello mushrooms

1. Dice the bell peppers
2. Once diced, pre heat oven to 375 degrees
3. In a frying pan, lightly coat the bottom with olive oil.
4. Add in the chicken, matzo farfel, barbecue sauce, and bell peppers.  
5. Once mixed for a good minutes sprinkle the salt over the mixture. Mix.
6. Cover pan and let cook for about 15 minutes.  Uncover pan every minute to stir.
7. Taking a baking pan and cover in tin foil.  Spray the foil with cooking spray.
8. With a spoon, take the gills out of the mushroom and place the flat side on the bottom of the pan.
9. Once mixture is finished, fill mushrooms.
10. Place in the oven for about 10 minutes.
11.  Put in the broiler for an additional 5 minutes or until mushrooms become brown.  Constantly check to make sure the top doesn't burn.

Wednesday, July 11, 2012

Barbecue Meatballs

Serving: 8
1. 3/4 cup of barbecue sauce
2. 3 lbs of ground beef
3. tablespoon of sweet basil leaves
4. 3/4 a cup of chopped onions
5. 1 cup of bread crumbs
6. 2 eggs

1. Pre heat oven to 400 degrees 
2.  Add ground beef, eggs, bread crumbs, basil, and onions in a bowl. Mix.
3. Take 2 tablespoons of beef mixture and roll into a ball. 
4. Lightly coat in barbecue sauce.
5. Lay all meatballs on a baking pan. (Lay tin foil on the pan).
6. Bake for 25-30 minutes or until they begin to brown.

Tuesday, July 10, 2012

Macchiato Cupcakes With Caramel Icing

Serving: 30 mini cupcakes 
Macchiato Cupcakes

1. 1 1/2 sticks of margarine
2. 3/4 cup of sugar 
3. 3 eggs
4. 2/3 cup of self rising flour
5. 1 tsp of baking powder
6. 2 tsp of hot water
7. 2 tbsp of instant coffee
Optional: chocolate covered coffee beans for decoration 

1. Preheat oven to 350 degrees 
2. In a bowl, combine the margarine and sugar until a thick mixture (light yellow color)
3. In the same bowl with the margarine and sugar, add the eggs 
5. In a separate bowl, mix together the self rising flour and baking powder
6. Add the flour and baking powder to the mixture and combine well
7. Mix the coffee with the hot water in a cup, and add to the mixture
8. Pour evenly into cupcake holders, and bake for about 15 minutes (for small cupcakes)
9. Let cool for about 20 minutes before placing the frosting

Caramel Icing

1. 1 stick of margarine
2. 1 1/4 cup of brown sugar
3. 1/3 cup of evaporated milk
4. 3-4 cups of confectioners sugar
5. 1 1/2 tablespoons of vanilla

1. Melt the butter over the oven and add in the brown sugar
2. Mix together until well combined and smooth
3. Turn the burner to a medium low heat and add in the evaporated milk slowly while stirring
4. Stir in the vanilla
5. Slowly add in the confectioners sugar until the frosting becomes thick to your standard

Monday, July 9, 2012

Seared Ahi Tuna

Serving: 2
1. 2 tablespoons of olive oil
2. 2 pinches of salt
3. 2 pinches of pepper
4. 1/3 cup of Italian breadcrumbs
5. 2 pieces of ahi tuna

1. Sprinkle some salt and pepper on each side of the tuna
2. Coat the tuna in a light layer of olive oil on each side
3. Pour the breadcrumbs on the tuna making sure that there is a solid coat on each side
4. Pour some olive oil on the skillet to lightly coat it
5. Put the tuna on high and let cook on each side for a solid minute

Sunday, July 8, 2012

Lemon Poppy Seed Cake

 Serving: 12

1. 2 sticks of margarine
2. 1 1/2 cups of flour
3. 1 cup of poppy seeds
4. 1 teaspoon of baking powder
5. 1 1/3 cups of sugar
6. 3 tablespoons of lemon zest/1 tablespoon of the lemon juice
7. 4 eggs
optional: 1/2 a cup of walnuts

1. Preheat oven to 350 degrees and grease the pan (cake or loaf pan)
2. Mix together the flour and baking powder
3. In a separate bowl, combine the sugar, zest, and then add the lemon juice & eggs
4. In the same bowl, add in the melted margarine until together
5. Slowly add in the flour and baking powder and mix batter until all ingredients are well combined
6. Pour into cake pan and bake for about 50 minuties (loaf pans take about 30 to 40 minutes to bake)
7. Let cool for about 30 minutes before serving

Friday, July 6, 2012

Stuffed Peppers With Rice

Serving: 10

1. 10 large assorted peppers
2. 2 1/2 cups of basmati rice
3. 4 plum tomatos 
4. 1/2 a cup of fresh cilantro 
5. 3 quarters of a can of tomato paste  
6. 1/2 a cup of sugar 
7. 1/2 a tablespoon of sour salt (citric acid)
optional: 1/2 a cup of a white onion 

1. Soak rice in cold water for 20 minutes 
2. Chop tomatos, cilantro, and onion if using
3. Drain rice and add cilantro & chopped tomatos (optional: oil, salt and pepper)
4. Cut stem off peppers and clean peppers
5. Fill pepper 3 quarters to the top with mixture
6. In a separate bowl, mix tomato paste, sugar, sour salt, & 6 cups of hot water until all ingredients are dissolved
7. Place stuff peppers standing upright in pot
8. Pour sweet and sour sauce over peppers (tomato paste, sugar, & sour salt)
8. Bring to a boil and turn down to simmer
9. Cover and cook for approximately 40 minuties, basting pepers occasionally 

Wednesday, July 4, 2012

Turkey Burgers & Potato Chips

Turkey Burgers: 12 (mini)
Chips: 3

Turkey Burgers
1. 1 tablespoon of garlic and onion barbecue sauce
2. 3 bread rolls
3. 1 lb of ground turkey beef
4. 1 tomato
5. 1/3 of a cup of chopped onions
6. Mini pickles
7. Olive oil

1. Place the ground beef in a bowl and add the barbecue sauce.  Mix.
2. Take a frying pan and pour a light layer of olive oil in order that the pan is covered.
3. Take a small handful of the turkey meat and form into a patty.
4. Place on the frying pan on high
5. Once the side down begins to brown flip over.
6. In about 8 minutes check if meat is cooked in the inside by using one of your turkey burgers as a tester.  Once both sides are golden they should be done.
9. Take a frying pan and pour a light layer of olive oil until the pan is covered.
10.  Add the onions and cook on high.
11.  Take off when they begin to brown.
12. Cut the bun into 4 pieces.  
13. Spread some barbecue sauce on the bottom of one of the buns. Place the burger, then add a slice of tomato and pickle, and top off with grilled onions.

1. 1 potato
2. 1 tablespoon of olive oil
3. 1/4 teaspoon of onion powder
4. 1/4 teaspoon of garlic powder
5. 1/4 of olive oil
6. 1/4 teaspoon of brown sugar
7. 2 pinches of salt

1. Pre-heat oven to 400 degrees
2. Peel the potato and then slice into thin pieces.
3. Mix the olive oil, garlic powder, onion powder and salt in a bowl with the sliced potatoes.
4. Individually place the potato slices in a baking pan.
5. Sprinkle some brown sugar over the potatoes.
6.  Put in the oven for about 6 minutes or until slightly turning brown.
7. Flip over and place back in for 6 minutes.  Make sure to take out before they start to turn brown.  They should have a lighter look to them.
8.  Once ready, feel free to sprinkle some extra onion powder. 

Tuesday, July 3, 2012

Peanut Butter Oreo Mousse

Serving: 12

1. 30 oreos 
2. 5 tablespoons of margarine
3. 12 oz cream cheese 
4. 1 1/4 cup of peanut butter
3. 1/2 cup of confectioners sugar 
5. 14 oz of sweetened condensed milk 
8. 1 cup of heavy cream

1. Put oreos into a blender or food processor until all oreos are in the form of crumbs. 
2. Put aside half a cup of oreo crumbs for the toping, and add margarine to the rest of the mixture until well blended.
3. Fill about half an inch of the dessert cups (or an inch if using as a pie crust) with the oreo mixture and put aside.
4. Combine cream cheese and peanut butter.
5. Add in confectioners sugar to the cream cheese and peanut butter.
6. Add in the sweetened condensed milk until creamy.
7. In a separate bowl, Use an electric mixer to beat the heavy cream until thick (usually takes about 5 minutes).
8. Add the heavy cream into the peanut butter mixture and mix together with an electric mixer.
9. Add the filling into the dessert cups (or pie) and lightly sprinkle the 1/2 cup of oreo crumbs on top of mousse. 
8. Refrigerate for about 15 minuties before serving.

Optional: Add oreo crumbs in between layers of mousse

Monday, July 2, 2012

Mini Tacos

Serving: 7
1. 1 lb of ground beef
2. 1 large tomato
3. 1/4-1/2 a bag of shredded lettuce
4. 2 and a 1/2 teaspoons of paprika
5. 2 teaspoons of onion powder
6. 1/3 cup of olive oil (you may not use all of it)
7. large round tortilla chips

1. Lightly spread a layer of olive oil in a frying pan, and put the ground beef on high.
2. While the meat is cooking, chop it up, into tiny pieces. 
3. If the meat looks like it is drying up, add in a tiny bit more olive oil.
4. Once the meat is almost cooked, add in the paprika and mix.  
5. Add 1 teaspoon of onion powder.  Mix.
6. When it's done, take a tortilla chip.  Put some shredded lettuce, add some chopped meat, and top it off with some chopped tomatoes.  
7. Sprinkle some onion powder. 

Sunday, July 1, 2012

Fried Eggplant

Serving: 8

1. 3 large eggplants 
2. Salt
3. 1 cup of vegetable oil (for medium size frying pan)

1. Slice eggplant lengthwise
2. Salt both sides well 
3. Let eggplant sit in a strainer and drain for 30 minuets to remove bitterness
4. Rinse, squeeze, and dry eggplant with paper towels
5. Heat oil to medium high
6. Fry until golden on both sides
7. Place on paper towel until cool 

Gluten Free Brownies

Serving: 12

1. 1 stick of margarine 
2. 10 oz of chocolate chips
3. 1 cup of sugar 
4. 2 eggs 
5. 1 1/2 table spoons of cocoa powder
6. 1 1/2 tablespoons of corn starch 
optionaal 1 cup of choped nuts

1. Pre heat oven to 350 degrees
2. Using a double sausepan, melt the margarine and choclate chips until smooth and creamy
3. Remove saucepan of melted choclate from the burner and mix in the eggs and sugar
4. Add in the cocoa powder and corn starch and continue to mix until well blended (add in nuts if using) 
5. Bake for about 25 minutes and let cool before serving