Thursday, November 28, 2013

Corn Soufflé


1. 3 cans of whole corn 
2. 3 cans of cream corn 
3. 7 eggs
4. 3 1/2 tablespoons of sugar
5. 1 teaspoon of salt
6. 1 cup of non-dairy creamer or milk 
7. 3 tablespoons of margarine or butter 

1. Pre heat oven to 350 degrees.
2. Grease a 9x13 baking pan with 1 tablespoon of margarine or butter. 
3. Place the whole corn and cream corn in a large bowl.
4. In a separate bowl, whisk eggs and then combine with corn.
5. Add sugar, salt, and creamer to the mixture.
6. Pour mixture in a baking pan. 
7. Sliver remaining margarine and place on top of mixture. 
8. Bake for approximately 1 hour and 45 minutes or until golden brown. 

Chili Pepper Brussel Sprouts

Serving: 12

1. 3 lbs of brussel sprouts 
2. 1/3 cup of extra virgin olive oil 
3. 2 tablespoons of garlic powder
4. 1 tablespoon of salt
5. Dash of chili pepper 

1. Pre heat oven to 350 degrees.
2. Wash brussel sprouts thoroughly.
3. Once washed, place brussel sprouts in a bowl and mix together with the extra virgin olive oil, garlic powder, salt, and chili pepper. 
4. Place in the oven for 25 minutes.
~Happy Thanksgiving~

Wednesday, November 27, 2013

Apple Cranberry Crumble

Serving: 6

1. 3 green apples
2. 1 1/2 cup cranberries
3. 1 cup brown sugar
4. 1/2 cup flour 
5. 3/4 cup oats
6. 7 tablespoons margarine
7. 1 tablespoon cinnamon   

1. Preheat the oven to 375 degrees. 
2. Spray the bottom of pan with cooking spray.
3. Cut the apples into bit size cubes.
4. Mix the cranberries and apples together and place in bottom of the pan. 
5. In a bowl, mix together the brown sugar, flour, oats, margarine, and cinnamon. 
6. Pour the mixture over the apples and cranberries and place in oven for 30 minutes.
7. Remove from the oven and let cool.
~Happy Holidays~ 

Tuesday, November 26, 2013

Cranberry Sauce

Serving: 6

1. 12 oz. of cranberries
2. 1 cup sugar
3. 1 cup water 
4. 11 oz. can of mandarin oranges (drained)
5. 2 tablespoons of fresh orange rind 

1. Wash cranberries thoroughly
2. Add water and sugar to saucepan and bring to boil
3. Once the water begins to boil, add cranberries, mandarin oranges, and fresh orange rind
4. Return to boil and let simmer for one hour, stirring occasionally
5. Let cool and refrigerate until ready to serve!  
Serve as a side dish as part of your Thanksgiving meal! 

Monday, November 18, 2013

Pecan Latkes

**We decided to develop a "Thanksgivukkah" recipe using the Manischewitz Potato Pancake Mix in response to the Manischewitz Recipe Contest.  We'd appreciate all of your votes as each one will make us one step closer to winning.  Clicking here will take you directly to the voting page.
~Happy Holidays~

Serving: 20 latkes
1. One 6-ounce box of Manischewitz Potato Pancake Mix
2. 1 cup of pecans
3. 2 large eggs
4. 1 pinch of salt
5. 1 cup of cold water
6. 1 cup of vegetable oil

1. In a medium bowl, beat two eggs.
2. Add a pinch of salt.
3. Add 1 cup of cold water and mix well.
4. Stir in contents of Manischewitz package and mix.  Allow batter to thicken for 3-4 minutes.  Mix again.
5. Place pecans in a blender and mix until finely chopped.  Add the pecans to the potato mix.  
6. On a medium-high heat, drop a spoon size of the potato mixture into the frying pan.  Make sure the latkes are flat and spaced out in order to evenly cook.  
7. Once the bottom of the latkes are brown, flip over and repeat process. 
8. Continue to add vegetable oil when needed for your additional batches.  
9. When latkes are ready to be taken out of the frying pan, have a plate ready to place the latkes on.  It is best to have a paper towel underneath the latkes in order for the excess oil to be soaked out.  

This dish is best served with applesauce and/or sour cream.   

Monday, November 11, 2013

Roasted Edamame

Serving: 2-3
1. 2 cups of cooked edamame
2. 2 tablespoons of olive oil
3. 1/4 teaspoon of crushed garlic
4. Salt to taste

1. Pre heat oven to 375 degrees. 
2. Place edamame in a bowl.
3. Add olive oil, salt, and crushed garlic into the bowl of edamame.  Mix Well. 
4. Take a baking sheet and spray with cooking spray.
5. Evenly spread edamame mixture onto the baking sheet.
6. Place in the oven for 15 minutes.
7. Remove the edamame from the oven and place in the broiler for 10 minutes on the same temperature.  (The broiler will give your edamame a crispy texture).  
8. Continuously check on the edamame in the broiler, as every oven is different, therefore do not wait until the 10 minute mark to make sure that the edamame has not burned.  

Friday, November 8, 2013

No Bake Pumpkin Cheesecake In A Jar

Serving: 6 Mason Jars

1. 1 package of Golden Oreo cookies (16.6 oz)
2. 1 8 oz. package of cream cheese
3. 1/4 cup sugar
4. 1 teaspoon of vanilla
5. 1 teaspoon of cinnamon 
6. 15 oz. can of pumpkin puree
7. 8 oz. tube of Cool Whip 

1. Using a food processor, add the Oreo's until they are a crumb like texture. Set aside
2. In a separate bowl, whip the cream cheese and sugar until slightly fluffy
3. Add vanilla and cinnamon to the cream cheese mixture and continue mixing
4. Continue mixing while adding in the pumpkin puree to the cream cheese mixture
5. Fold in the Cool Whip gently
6. Place about an inch of the crumbs into the Mason Jars and fill 3/4 of the jar with the pumpkin cheesecake mixture. Add about another inch of the crumbs, and top if off with the pumpkin cheesecake mixture, and a few crumbs to top it off! 
7. Let it chill in the fridge for about 2 1/2 hours

Friday, October 18, 2013

Breaded Cauliflower

Serving: 6

1. Head of cauliflower
2. 3 egg whites 
3. 1 1/2 cups of seasoned breadcrumbs 
4. 3/4 teaspoon of salt

1. Preheat oven to 400 
2. Line a baking sheet with tinfoil and set aside
3. Cut the cauliflower into small florets and wash thoroughly
4. Set two bowls aside, one with the egg whites, and the other bowl with the breadcrumbs and salt
5. Dip each floret into the egg and then into the breadcrumbs until it is fully coated
6. Place the fully coated floret onto the baking sheet until all the florets have been covered
7. Bake for about 30 minutes or until golden brown, turning over the florets halfway through baking 
8. Enjoy while hot! 

Wednesday, October 9, 2013

Chocolate Banana Oats for breakfast

Serving: 15

1. 4 ripe bananas
2. 1 cup of chocolate chips
3. 1/3 cup of vegetable oil
4. 1 teaspoon of vanilla
5. 2 teaspoons of cinnamon
6. 2 1/2 cups of rolled oats

1. Preheat oven to 350 degrees
2. In a bowl, smash the bananas until no clumps are left
3. Add in the remaining ingredients to the smashed bananas and mix all the ingredients together 
4. Add the mixture to cupcake holders until about 2/3 full
5. Bake for about 25-30 minutes
Enjoy Breakfast!

Thursday, October 3, 2013

Wednesday, September 18, 2013

Wednesday, September 11, 2013

Fried Chocolate Vanilla Cookies

Serving: 11

1. 2 cups of flour
2. 3 tablespoons of sugar 
3. 3 1/2 teaspoons of baking powder 
4. 2 eggs
5. 11/2 cup milk 
6. 1 tablespoon of vegetable oil, and additional vegetable oil for frying
7. 22 Chocolate Vanilla Cookies (chocolate cookies with vanilla cream in the middle)

1. In a bowl, add the flour, sugar, and baking powder together and mix well
2. Add in the eggs, milk, and vegetable oil to the dry ingredients and mix until both dry and wet ingredients are well combined
3. Using a frying pan, place about an inch or two of vegetable oil and turn to medium heat 
4. Dunk the cookie into the batter and place into the frying pan until both sides are golden brown
5. Remove and let cool on a paper towel. Enjoy while its still warm!

Wednesday, September 4, 2013

Mozzarella Stuffed Tomatoes

We created this recipe for the website She Scribes.  
Click here for the recipe!

Chocolate Covered Apples

Serving: 6

1. 6 lollipop sticks 
2. 6 Granny Smith Apples 
3. 1 1/2 cups of crushed up roasted peanuts 
4. 1 1/2 tablespoons of margarine
5. 14 oz. of bittersweet chocolate 

1. Wash the apples and make sure the apples are completely dry (or else the chocolate will not stick)
2. Place the sticks on top of the apples to hold and to make easier to dip
3. Line a baking sheet with wax paper to place the apples on after being dipped in chocolate. Place peanuts in a bowl and set aside
4. Over a double boiler, place the margarine and chocolate and continue to stir until a creamy smooth texture 
5. Holding by the stick, dip each apple in the chocolate and immediately after roll the bottom half of the apple in the peanut bowl and place on wax paper
6. Continue step number 5 with each individual apple
7. Place in fridge for about an hour before serving. Enjoy! 

Tuesday, August 27, 2013

Chocolate Bar Pie

Serving: 6

1. 6 mini graham cracker pie crusts 
2. 2 tablespoons of margarine
3. 2 8 oz. containers of Cool Whip
4. 2 Hershey's Milk Chocolate with Almonds bar  
5. 8 mini Take 5 bars 

1. Put aside the 6 mini pie crusts 
2. Over a double saucepan, on medium-low heat, place a tablespoon of margarine and allow to melt. Once melted, place one of the Hershey's Chocolate bar in with the margarine and continue to stir until both are well combined and melted
3. Place about two tablespoons of the melted chocolate on the bottom of each pie crust. 
4. Place the mini pie crusts in the fridge to cool
5. Place the cool whip in a bowl and set aside
6. Meanwhile, place a tablespoon of margarine over a double saucepan on medium-low heat. Once melted, add in the second Hershey bar and the Take 5 bars until the chocolate is creamy. 
7. Continue to stir for about a minute off the burner and pour the creamy chocolate in the bowl with the cool whip
8. Fold the smooth chocolate in with the cool whip 
9. Evenly divide the cool whip mixture between the 6 mini pie crusts
10. Place in fridge for about 30 minutes. Enjoy! 

Friday, August 9, 2013

Stuffed Tomato

Serving: 6
1. 4 cups of cooked red Quinoa 
2. 8 large tomatoes
3. 2 chicken thighs
4. 1/2 cup of sweet barbecue sauce
5. 2 cups of spinach leaves
6. 1/4 tablespoon of breadcrumbs

1. Pre heat oven to 350 degrees.
2. Place chicken thighs in a baking pan.  Pour barbecue sauce over chicken, and let marinate until oven is heated to 350 degrees.
3. Bake chicken for 30 minutes.
4. Once the chicken is removed from the meeting, let cool off for 10 minutes.  
5. Chop chicken into 1/4th inch or bite size pieces and set aside.
6. Make sure that the oven still remains on 350 degrees in order to bake the stuffed tomatoes
7. In a large pot, add your cooked quinoa with the chopped chicken.  Turn stove onto a medium-low heat and and stir quinoa mixture.  Add spinach.  Continuously stir until well mixed.  Set aside.
8. Cut the top of each tomato and remove the inside in order to create space for the quinoa mixture.
9. Add the filling into the tomatoes.
10.  Sprinkle breadcrumbs on top of the tomato, making sure that it covers the mixture. 
11. Take a baking tray and spray with cooking oil.  
12. Place the tomatoes on the baking tray and into the oven for 10-12 minutes or until the tomato skin begins to crack.   

Sunday, August 4, 2013

Sautéed Mushroom Parmesan

Serving: 3
1. 2 tablespoons of olive oil
2. 1 teaspoon of paprika
3. 2 1/2 cups of chopped mushrooms
4. 1/4 cup of corn
5. 1/4-1/3 cup of grated fresh parmesan cheese
6. 1 cup of chopped onions
7. salt to taste

1. Take a large frying pan.  Coat the bottom with olive oil.
2. Add chopped onions into the frying pan.  Sauté on a medium-high heat.  Stir occasionally.
3. Pour your chopped mushrooms into a bowl and add paprika.  Mix until mushrooms become fully coated.
3. Sauté the onions until they turn slightly brown, and then add mushrooms and corn.  Stir occasionally
4. Turn to a medium heat and continue to stir for about 10-12 minutes or until mushrooms shrink and the onions become a dark golden brown.
5. While stirring during this 10-12 minute period add salt to taste.  (I tend to add about 3 pinches of salt).
6. Once finished, remove mixture from frying pan.  Using a grater, grate some parmesan cheese on top of your side dish.

Monday, July 29, 2013

Puppy Chow

We enjoyed working with Joy of Kosher and developing beach snack recipes for the summer.
Please click here for the recipe.

Friday, July 26, 2013

Wednesday, July 24, 2013

Chocolate Croissant

Serving: 7
1. 1 egg
2. 1 tablespoon of water
3. 2 teaspoons of cinnamon 
4. 16 oz. of Puff Pastry Dough 
5. 3/4 cup of Semi Sweet Chocolate Chips 
6. Powdered sugar for sprinkling 

1. Thaw puff pastry dough until it is at room temperature 
2. Pre heat oven to 350 degrees 
2. Beat egg, water, and cinnamon in a bowl and set aside 
3. Cut pastry dough into squares, and then in half, into triangles
4. Along the longer side of the triangle, place about a tablespoon of chocolate chips in a row. Fold in the two corners, and then begin rolling the triangle starting from the longer side
5. Once folded, brush the croissant with the egg wash 
6. Place in oven for about 30 minutes or until golden brown. Serve warm and enjoy! 

Monday, July 22, 2013

Hershey's Cookies 'N' Creme Popcorn

Serving: 6

1. 6 cups of popcorn 
2  1 tablespoon margarine
3. 1/4 cup milk 
4. 8 oz. of Hershey's Milk Chocolate bar 
5. 8 oz. of Hershey's Cookies 'N' Creme bar 

1. Separate popcorn into 2 bowls and set aside
2. Divide the margarine and milk in half (half for the chocolate covered popcorn and the other half for the Cookies 'N' Creme covered popcorn)
3. Using a double saucepan, melt half of the margarine. Once melted, add in the Hershey's Milk Chocolate bar while slowly stirring in the milk. Continue stirring until all ingredients are a smooth thick texture
4. Pour mixture into one bowl of the divided popcorn and slowly mix the popcorn until it is completely covered in the chocolate
5. Repeat the process for the Cookies 'N' Creme bar for the second batch of popcorn 
6. Let both batches cool for about 15 minutes before combining into the same bowl. Enjoy! 

Tuesday, June 25, 2013

Veggie Pesto Pasta

Serving: 2-3
1. 2 cups of cooked spaghetti
2. 1/2 cup of chopped tomatoes
3. 1 sliced bell pepper
4. 3 tablespoons of pesto sauce
5. 2 tablespoons of olive oil

1. Coat a frying pan with olive oil and place on a medium-high heat.
2. Add the pesto sauce, chopped tomatoes, and bell pepper slices.  Stir for 2 minutes.
3. Add the cooked pasta into the pan and mix until spaghetti is coated with pesto sauce.
4.  Once the pasta is heated and fully coated in pesto sauce, take out of pan.

Thursday, June 20, 2013

Sea Bass

Serving: 6

1. 6 servings/ 4-6 oz. each
2. Salt
3. 6 tablespoons of butter
4. 3/4 cup of classic flavored bread crumbs 

1. Preheat over to 350 degrees 
2. Slightly salt the fish and place in strainer for 10 minutes
3. Rinse the fish after 10 minutes
4. Melt the margarine in a skillet. Once the margarine begins to melt, place the fish into the skillet
5. Brown the fish on all sides 
6. Place the fish in a baking pan and sprinkle the top of the fish with the bread crumbs
7. Bake the fish for 20 minutes 
8. Let cool before serving 

Tuesday, May 21, 2013

Wasabi Wings

We had a lot of fun making these using Gold's wasabi sauce.
You can check out the recipe on Joy of Kosher by clicking here.

Pan Seared Salmon

We enjoyed working with Gold's and Joy of Kosher when creating this recipe!
Please click here for the recipe!

Thursday, May 2, 2013

How to: The 'Perfect' Poached Egg

~No olive oil or cooking spray needed~
1. 2 eggs
2. 1-2 pinches of salt

1. Take a large frying pan and fill it half way with water.
2. Turn stove on medium-high heat and let the water boil.
3. When bubbles begin to rise, crack both eggs and place in water.
4. Add a pinch of salt.
5. Let eggs sit in water, and take excess foam away from water when pan begins to overflow.
6. When the egg white forms around the yolk, remove the eggs with a large spoon or ladle.  
7. If needed, add an extra pinch of salt onto eggs.  


Wednesday, April 17, 2013

Grapefruit-Lemon Popsicles

Serving: 16
1. 1 cup of water
2. 1 cup of sugar
3. 1 1/4 cup of grapefruit juice (about 2 grapefruits) 
4. 1/4 cup of lemon juice (about 1 lemon)

You will need:
1. 16 plastic shot glasses (Warning: Glass shots will crack in the freezer. Only use plastic!)
2. 16 popsicle sticks (You can also use chop sticks and cut them in half)

1. Cut the grapefruit in half and squeeze the juice into a bowl.  Refrain from squeezing out the seeds into the mixture.  Repeat this process with the lemon into the same bowl.
2. Using a knife, take out the excess pieces of fruit by scraping the side of the grapefruit and lemon.  Set the excess pulp in a separate bowl.
3. Add water and sugar into a pot and boil on high until the sugar has dissolved.  Once finished, removed the pot off of the burner.
4.  Add the juice into the pot.  Once mixed, add in the excess pulp.   
5. Pour mixture at the 3/4 mark of the plastic shot glass.  Place in the freezer for an hour. 
6. Once the mixture is forming into a solid, place the popsicle stick in the middle of the cup. (If the mixture isn't solid enough, wait an additional 15 minutes in order that the sticks will hold in place). 
7. Place back in the freezer for an hour. 
8. Once the cups are removed from the freezer, take the popsicles out from the cups by squeezing the cup and gently gripping on the stick to remove the popsicle.  

Enjoy this refreshing Spring dessert!    

Thursday, March 28, 2013

Cinnamon Carrots & Greens

Serving: 4
1. 16 oz bag of carrots
2. 12 oz bag of green beans
3. 1/2 teaspoon of cinnamon 
4.  2 tablespoons of margarine or butter
5. 1 1/2 tablespoons of brown sugar

1.  Cut ends of green beans.  Set aside.
2. On low heat, place 1 tablespoon of margarine to coat frying pan.
3.  Place carrots in a medium size frying pan, and let margarine absorb over.  Sauté until carrots begin to soften.
4. Add green beans to frying pan, and second tablespoon of margarine. Sauté for 4 minutes.
5.  Raise to medium-heat and drizzle brown sugar over vegetables.
6. Mix vegetables for 2-3 minutes, allowing brown sugar to absorb.
7. Add the cinnamon to the mixture, and stir for 3-4 minutes, until the cinnamon has absorbed.
8.  When done, the vegetables should have a brown cinnamon coat to it.
*Note:  You can adjust quantity of brown sugar and cinnamon to your taste.    

Wednesday, March 20, 2013

Strawberry 'Cheesecake' Parfait

We really enjoyed working with Joy of Kosher and TEMPTEE cream cheese to make this dish.
You can find our recipe by clicking "here".

French Toast Matzo with a Dill Cream Cheese Spread

We really enjoyed working with Joy of Kosher and TEMPTEE Cream Cheese to make this dish.
You can find the recipe by clicking "here".

Tuesday, March 19, 2013

Southwestern Chicken Stir-Fry

Serving: 4
1. 3 bell peppers (red, yellow, orange)
2. 14 oz can of corn
3. 14 oz can of black beans
4. 8 Boneless chicken thighs or breast
5. 1 1/2 cup of garlic and herb marinade
6. 1/2 cup of olive oil
7. 1/4 teaspoon of salt

1. Pre heat oven to 350 degrees.
2. Marinate the chicken in garlic and herb sauce.
3. Cut peppers into 1/4 inch pieces.
4. Once oven is at 350 degrees place chicken in baking dish and place in the oven for 15 minutes.
5. Take a large frying pan and coat with olive oil.
6.  Place chopped peppers in pan, and turn stove on medium-high heat.
7. Once peppers begin to cook for 2 minutes, add corn and black beans.
8.  Add salt while stirring mixture.  Turn stove on low-medium heat.
9.  Occasionally stir. Add extra oil when mixture becomes dry.  Take mixture off of stove when the corn begins to brown, and peppers soften.
10. Take chicken out of the oven and flip over.  Place back in the oven for an additional 10 minutes.  Take out when cooked through.
11. Place vegetable mixture over chicken.

Tuesday, March 12, 2013

Beef Turnovers

Serving: 17
1. 1 lb of ground beef
2. 2 cups of chopped onions
3. 17 puff pastry squares
4. 1 teaspoon of paprika
5. 1/2 teaspoon of garlic powder
6. 1 tablespoon of olive oil
7. 2 medium tomatoes

1. Pre heat oven to 350 degrees
2. Take a large frying pan and coat with olive oil
3. Pour chopped onions, and fry on medium to low heat. Stir occasionally.  
4. Chop tomatoes and then pour into frying pan.  Mix with the onions.  Turn stove on medium to high heat. 
5. When onions become golden, add ground beef.  Turn to high heat.  When the beef is cooked through, take the frying pan off of the stove.  
6. Spray baking sheet.  Lay out puff pastry squares.  
7. Place about 2 tablespoons of meat mixture into the middle of each puff pastry square.  Fold over into a triangle shape, pressing down on all ends to enclose meat mixture.
8. Once all are folded tightly, place in the oven for 20 minutes, or until pastry becomes flaky.  

Tuesday, March 5, 2013

French Toast Bagel

Serving: 1

1. 1 egg
2. 1 bagel
3. 2 tablespoons of butter
4. 1 teaspoon of vanilla
5. 1 teaspoon of cinnamon 
6. 2 tablespoons of milk 

1. Add the butter onto the saucepan on medium heat 
2. While waiting for the butter to melt, crack an egg into a small bowl, and add the milk, vanilla, and cinnamon and beat thoroughly  
3. Once the butter has melted, dip each bagel slice into the egg until the whole slice is covered with the egg mixture on both sides
4. Turn the oven top down to low heat and place as many bagel slices as the saucepan will fit without touching the others 
5. Cook until each side is golden brown, about 2 minutes on each side
6. Serve hot, with a nice addition of maple syrup or fruit! 

Sunday, March 3, 2013

Tuesday, February 26, 2013

Roasted Garlic Green Beans

Serving: 5
1. 12 oz package of green beans
2. 1 tablespoon of crushed garlic
3. 3 tablespoons of olive oil
4. salt to taste
5. 1 teaspoon of onion powder

1. Pre heat oven to 425 degrees
2. Chop ends of green beans
3. In a baking dish, place green beans.  Spread olive oil, crushed garlic, onion powder, and salt.  Mix together.
3. Place in the oven for 20 minutes.  Take out and mix. Place back in the oven for an additional 15 minutes.

Tuesday, February 19, 2013

S'mores In A Cup

Serving: 6 mini s'more cups

1. 6 2.7 oz. mini dessert cups
2. 8 oz. of whipping cream
3. 8 oz. of bittersweet chocolate chips
4. 12 tablespoons of graham cracker crumbs 
5. 6 tablespoons of marshmallow fluff
6. 1 banana 

1. Using a double boiler, melt the chocolate chips until creamy 
2. Set aside and let cool for a 3 minutes. 
3. Beat the whipping cream, and slowly pour the melted chocolate into the bowl of the whipping cream until both are well combined
4. Spread mixture onto a 9x13 pan and place in freezer for about 2 hours 
5. Once the mixture has become more a fluff texture, place 2 tablespoons in each mini dessert cups
6. On top of the chocolate mixture, place 1 tablespoon of graham cracker crumbs in the cup.
7. Afterwards, place 1 tablespoon of marshmallow fluff, and then another tablespoon of the chocolate mixture
8. Top if off with a tablespoon of graham cracker crumbs and a couple of pieces of sliced banana.
9. Leave in refrigerator for 45 minutes until ready to serve!  

Tuesday, February 12, 2013

Pastrami Beef Sliders

Serving: 8
1. 2/3 lb of pastrami
2. 1 1/3 lb of ground beef
3. 8 mini buns
4. 1 small tomato
5. 1 small brown onion
6. 1 pickle
7. barbecue sauce

1. Dice the pastrami.
2. Place the ground beef in a bowl. Add the diced pastrami. Mix.
3 Take about a tablespoon of beef mixture and roll into a ball.  Flatten into a small patty.
4. Once all are in a burger form, take a large frying pan.
5. Spray the pan with cooking oil, and place the patties.
6. Turn the stove on medium to high heat and cook through until bottom becomes brown.
7. Flip over until opposite side becomes brown, (cooked through) as well.
8. Once burgers are cooked take off the pan, so they don't burn.
9. Take your burger buns and place the inside of the bun on the pan to heat through for about 30 seconds.
10.  Slice onions thin, while keeping them as rings.
11. Take a frying pan, and spray with cooking oil.
12. Fry onions until golden brown.
13. Add barbecue sauce to bun, and top off with a beef pastrami patty, tomato, pickle, and some grilled onions!

Tuesday, February 5, 2013

Cranberry Brown Rice

Serving: 6
1. 1 cup of brown rice medley
2. 1 cup of cranberries
3. 15 diced green beans
4. Salt to taste.

1. Boil 2 1/2 cups of water in a pot.
2. Add brown rice.
3. Cover pot.  Let cook for 35 minutes on medium to high heat. 
4. Turn to low heat, and let cook for 10 minutes. Stir occasionally.  When rice is cooked, and water has evaporated, put the rice in a bowl.
5. Add cranberries.  
6. Boil another pot of water.  Add green beans.  Add 2 pinches of salt into water.  After 5 minutes, take steamed green beans and cut into 1/4 inch pieces.
6. Add to rice mixture.  Stir all ingredients.    

Tuesday, January 29, 2013

Broiled Lamb Chops

Serving: 4
1. 4 lamb chops
2. 16 oz Italian zesty herb dressing

1. Marinate lamb chops in dressing over night.  Make sure lamb chops are thoroughly covered. 
2. Pre heat oven to 350 degrees
3. Damp dressing off the chop.  Place in the broiler for 10 minutes.
4. Take out, and flip over.  Place in the oven for 8 minutes.  

Tuesday, January 22, 2013

Mozzarella Salad

Serving: 3
1. 8 oz package of mozzarella cheese
2. 1 cup of chopped green olives
3. 1/4 cup of chopped scallions
4. 4 hearts of palm
5. 2 cups of spinach
6. 1 pint of baby tomatoes
7. 2 tablespoons of balsamic vinaigrette dressing

1. Take a large bowl.
1. 2 ways to cut mozzarella into bite size pieces.
a. You can take a garnish spoon and scoop out the mozzarella into circle pieces.  (You can also buy mozzarella balls).  
b. You can simply cut them with a regular knife into cube pieces.
2. Once mozzarella is cut, add to bowl.
3. Cut baby tomatoes and green olives in half. Add to bowl.
4. Dice scallions. Add to bowl.
5.  Add spinach to bowl.  
6.  Pour dressing into bowl and toss! 

Friday, January 18, 2013

Cinnamon Muffin Bites

Serving: 20 mini morning bites

1. 1 1/2 cup flour
2. 2/3 cup sugar
3. 2 teaspoons of baking powder
4. 1 1/2 tablespoons of cinnamon 
5. 1/2 cup of margarine 
6. 1 egg
7. 2/3 cup of 2% milk 

1. Preheat oven to 350 degrees 
2. Mix together the flour, sugar, baking powder, and cinnamon 
3. Once dry ingredients are combined, mix in the margarine
4. Add in the egg and milk until all ingredients are mixed together
5. Pour mixture into mini cupcake holders and bake for about 25 minutes 
6. Let cool and sprinkle a little sugar and cinnamon on top! 

Tuesday, January 15, 2013

Roast Beef Bruschetta

Serving: 9
1. 1/2 lb of roast beef
2. 2 medium size tomatoes
3. 1 baguette
4. 1 tablespoon of crushed garlic (preferably from a jar)
5. 1/4 teaspoon of onion powder
6. 1/4 teaspoon of sweet basil leaves
7. 1 tablespoon of olive oil

1. Dice tomatoes.
2. In a frying pan, coat with olive oil.  Add tomatoes.  Occasionally stir on medium to high heat.
3. Rip roast beef into bite size pieces and put in pan.  
4. Once sauce mixture has evaporated, take off stove.  
5.  Cut baguette bread on a slant in 1/2 inch pieces. 
6.  Take another frying pan and spray with cooking oil.  Spray each side of baguette slice, and put on the frying pan on high until the edges of the bread facing down begin to brown.  Flip over until the other side begins to brown, and repeat this process until finished.