Roasted Bar Nuts

Roasted Bar Nuts
Prep Time: 5 min      Cook Time: 7 min    Ready In: 12 min
Serving Size: 5 Cups


INGREDENTS

5 Cups of Mix Nuts
1/2 Cup Brown Sugar
1/4 Cup Praprika
2 Tbs Roasemary
1 1/2 Tbs Butter (Room Tempature)



DIRECTIONS

Preheat oven to 375 degrees. Place nuts onto a lined sheet pan.
Toast nuts for 5-7 mintues or until the oil starts to seep out from the nuts.

Place the hot nuts into a large bowl, mix in butter and toss. The heat of the nuts will melt the butter.
Add in brown sugar, praprika, roasemary and toss until well mixed.

Place nuts back onto the baking sheet to let cool.

Cucumber Noodle Salad

Cucumber Noodle Salad
Prep Time: 5 min    Cook Time: 0 min    Ready In: 5 min
Serving Size: 2


INGREDIENTS

1 Long English Cucumber
2 Tbs Olive Oil
1 Tbs Sesame Oil
1 Tsp Grated Ginger
1 Zest Lime
1 Juice of Lime
1 Tsp Chili Flakes
1 Tbs Soy Sauce
1 Tsp Rice Wine Vinegar
3 Springs of Parsley 


DIRECTIONS

In a small bowl, combine all of the ingredients except for cucumber and mix well.

Use a peeler to peel the cucumber to form a noodle like shape. Stop peeling the cucumber when you have reached to the seeded part. Discard the seeded part of the cucumber.

Place the cucumber noodles onto a serving plate and pour the salad dressing over and serve!

Spanakopita (Greek Spinach Pie)

Spanakopita (Greek Spinach Pie)
Prep Time: 20 min     Cook Time: 20 min     Ready In: 40 min
Serving Size: 8


INGREDIENTS

2 Bags of Ready to eat spinach
2 Tbs Pine Nuts
1 1/2 Cup Feta
1 Cup White Grated Cheddar
Sprinkle of Paprika
Sprinkle of Nutmeg
Sprinkle of Salt
Oil Spray
1 Tsp Oil
5 Eggs
16 Sheets of Phyllo
1 Tsp Rosemary


DIRECTIONS

Preheat oven to 350 degrees.
In a medium oven safe pan, brown pine nuts for about 1 minute. Set pin nuts aside. In the same pan, cook the spinach for about 2 minutes or until the greens are wilted with 1 Tsp oil.  Set spinach aside and try to drain all the liquid out of the spinach.

In a large bowl, mix together 5 eggs, crumble feta, cheddar and pine nuts.


On a large surface, place a sheet of parchment paper for working area.  Grease parchment paper and make a big square with 4 phyllo sheets. Make sure the edges of the phyllo sheets are overlapping by at least 2 inches. Spry on some oil , sprinkle salt, nutmeg and paprika onto the top of the phyllo. Layer on the remaining phyllo sheets and seasonings.

Make sure the phyllo square is bigger than the pan, about 1.5 times larger.

Drape the big phyllo sheet along with parchment paper onto of the pan. Place in the egg mix and cover the top of the drape. With the extra phyllo that is hanging over the pan edges, fold it back into the middle of the pie to cover the the top of the egg mix.


Bring the pan to medium high on the stove stop and cook for 5 minutes. Place pan into the oven for 15-20 minutes or until the phyllo sheets are browned.

Let pie rest for 5 minutes and serve!

Pork Souvlaki

Pork Souvlaki
Prep Time: 1 Day      Cook Time: 9 min      Ready In: 1 Day
Serving Size: 20


So I made souvlaki and I have forgot to take a photo during and after the process. Thankfully I have one picture of the last souvlaki!


INGREDIENTS

3 Lb Pork Tenderloin Cubed (1")
1 Cup Olive Oil
4 Cloves Garlic
3 Tbs Dry Oregano
2 Zest of Lemon
3 Juice of Lemon
2 Tbs Salt
2 Tbs Ground Black Pepper
1/4 Cup Onion Powder
20 Bamboo Skewers (Soak in water overnight)


DIRECTIONS

Soak bamboo sticks with water in a big bowl or a pan.
Put all other ingredients into an extra large zip log bag and mix well. Place into fridge and let sit overnight.

Take out the pork cubes and place onto skewers, discard the marinade.
Preheat the grill to medium-high and cook the pork for 7-9 minutes and serve.

Heirloom Tomato Salad

Heirloom Tomato Salad
Prep Time: 10 min    Cook Time: 0 min     Ready In: 10 min
Serving Size: 8


INGREDIENTS

2 Cups of Basil Leaves
2/3 Cup Olive Oil
1/2 Tsp Salt
1/2 Tsp Ground Black Pepper
1/2 Tsp White Wine Vinegar
5 Cups Assorted Heirloom Tomatoes


DIRECTIONS

Place basil, olive oil, salt, pepper and vinegar into a blender and blend well.
Spread the pesto sauce onto the base of a serving plate.
Cut the tomatoes into what ever shapes you like and place them on top of the pesto.

Tip: You can prep this salad a head of time for any party, the colours of the tomatoes are just wonderful!!

Baked Tuna & Egg in Phyllo

Baked Tuna & Egg in Phyllo
Prep Time: 10 min      Cook Time: 6-8 min     Ready In: 18 min
Serving Size: 4


INGREDIENTS

2 Cans of Tuna in Water
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Bunch of Parsley Finely Chopped
Oil Spray
5 Phyllo Sheets
4 Eggs
1 Cup of White Grated Cheddar


DIRECTIONS

Preheat oven to 450 degrees.
Drain tuna and place in a big bowl. Flake tuna with a fork and add in parsley, salt and pepper. Mix in cheddar and put the bowl a side.

Place phyllo sheets onto a clean surface, cut phyllo sheets into long strips about 3 inches thick.
Line phylo strips shape into a star shape spraying oil in between each layer.

Place the tuna mix into the middle of the phyllo star. Make a well in the middle of the tuna and place an egg in the the center. As the picture of the above.

Take the ends of the phyllo strips and bring them towards to the center and form the shape below.
Place the tuna phyllo onto a baking sheet.

Bake for 6 minutes for a runny egg and 8 minutes for a fully cooked egg!

Enjoy ( :

Salmon Wellington

Salmon Wellington

Prep Time: 15 min   Cook Time: 35 min   Ready In: 50 min

Serving Size: 3

INGREDIENTS

1 Package Rolled Puff Pastry

3 Pieces Salmon

1 Tsp Salt

1 Tsp Ground Black Pepper

3 Tsp Truffle Paste (Ava. at Bosa Foods)

1 Egg

Tip: Try to buy a thicker cut of salmon so the fish will not be over cooked in the pastry.

DIRECTIONS

Preheat oven to 425 degrees.

Season salmon with salt and pepper. Divide the pastry into 3 portions.

Place the salmon into the middle of the pastry and spread a layer of truffle paste onto the top side of the fish.

Wrap salmon with the pastry, make sure all the sides are sealed by pinching the pastry with your fingers.

Beat an egg in a small bowl, brush eggs onto the top of the pastry as an egg wash. Make two scores on the top of the pastry.

Bake salmon for 35 minutes and let cool for 5 minutes before serving.

Rockfish Taco

Rockfish Taco
Prep Time: 20 min     Cook Time: 5 min    Ready In: 25 min
Serivng Size: 12


INGREDIENTS

3 Tbs Oil
1/2 Onion Sliced
1 Tsp Cumin Seeds
2 Lb Rockfish , cut into 1" chucks
1/2 Lime Juice
12 Tortillas
1/4 Cup Purple Cabbage, Finely Chopped
1/4 Cup Green Cabbage, Finely Chopped
1/4 Cup Radishes, Finely Chopped
1/4 Cup Feta Cheese, crumbled
8 Springs Parsley, Finely Chopped


DIRECTIONS

In a medium pan, saute onions with oil, add cumin seeds. Add in fish and cook for 5 minutes on medium high heat.

The fish is cooked when it turns white and starts to flake. Add lime juice and set the fish a side.

Heat the tortilla on a grill and arrange fish, cabbage, radishes, cheese and parsley on top of it.

Rosemary Mustard Chicken

Rosemary Mustard Chicken
Prep Time: 5 min     Cook Time: 25 min    Ready In: 30 min
Serving Size: 8


INGREDIENTS

8 Chicken Thighs (You can use white meat, my husband prefers red meats)
1 Tbs Salt
1 Tbs Ground Black Pepper
3 Tbs Mustard Powder
1 Tbs Rosemary
3 Tbs Mustard
2 Tbs Oil



DIRECTIONS

Preheat oven to 425 degrees.
Season chicken with salt, pepper, rosemary and mustard powder.

Bring a large pan to medium high. Add oil and sear chicken for 2-3 minutes each side.
Line pan with foil and spread a thin layer of mustard onto the foil. Place chicken skin side up onto a baking foil.  Bake chicken for 20 minutes. Let chicken rest for 5 minutes before serving.

Serve chicken with your favorite side.

Mushroom Chicken Alfredo

Mushroom Chicken Alfredo
Prep Time: 10 min     Cook Time: 20 min   Ready In: 30 min
Serving Size: 6


INGREDIENTS

2 Cups Chicken Cubes
1/2 Red Bell Pepper
1/2 Green Pepper
1/2 Onion
2 Cups Mushrooms
1 Can Alfredo Sauce
1/2 Package of Angel Hair Pasta
1 Tsp Salt
2 Tbs Oil


DIRECTIONS

Cook pasta as per directions provided on the package.
Dice all vegetables into large cubes.

Preheat a large pan to medium high. Add in oil and saute onion and chicken for 5 minutes.
Add in vegetables and salt, let simmer for another 5 minutes.

Add in Alfredo sauce and stir in pasta. Bring the pasta and sauce to a boil and serve immediately.

Meatloaf

Meatloaf
Prep Time: 10 min    Cook Time: 40 min   Ready In: 50 min
Serving Size:  8


INGREDIENTS

1 Lb Lean Ground Beef
1/2 Lb Lean Ground Pork
1/2 Onion
1/2 Green Pepper
1/2 Red Bell Pepper
1 1/2 Cup Bread Crumbs
1 Egg
4 Dashes Worcestershire Sauce
2 Tbs Ketchup
1 Tbs Mustard
1 Tbs Salt
1 Tbs Ground Black Pepper
1 Stalk Celery



DIRECTIONS

Preheat oven to 375 degrees.

Grease a loaf pan with oil.

Dice all the vegetables into mini cubes.

In a large bowl, mix all ingredients until well incorporated.

Fill the pan with the meat mixture. Bake the meat for 40 minutes.

Let meat loaf rest for at least 5 minutes before serving!

Thai Curry

Thai Curry
Prep Time: 30 min     Cook Time: 15 min    Ready In: 45 min
Serving Size: 8



This was my first time making curry from scratch and I really like this recipe : )

INGREDIENTS

8 Pieces of Skinless, Boneless Chicken Thigh
2 Cups Green Peas
1 Can Coconut Milk

2 Lemongrass
1/2 Bunch of Coriander
1 Tbs Tomato Puree
1 Red Bell Pepper
1 Chili
2 Cloves Garlic
1 Ginger (Size of a thumb)
5 Lime Leaves
3 Tbs Oil
2 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tbs Sesame Oil
1/2 Lime Juice


DIRECTIONS


Pre-heat oven to 450 degrees. Cut the red bell pepper into quarters and spray on some oil.
Grill the pepper for 15 minutes. Place the pepper into a food processor.

Spank the lemongrass and cut them into two inches long. Put the lemongrass and all other ingredients EXCEPT for chicken, green pea and coconut milk into the food processor.

Process the spices until it is paste like thick consistency.

Bring a pot to medium heat. Sear chicken with 1 Tbs oil for about 5 minutes. Add in curry paste and coconut milk, cook for 5 more minutes.

Add in peas and let curry simmer for another 5 minutes.

Serve curry over a bed of rice and enjoy!

Cookie within Cookie

Cookie within Cookie
Prep Time: 20 min       Cook Time: 15 min      Ready In: 35 min
Serving Size: 8


INGREDIENTS

1 Pkg Chocolate Cookie Mix
1 Egg
1 Stick of Butter (soften)
8 Oreo Cookies



DIRECTIONS

Preheat oven to 375 degrees.

Follow the directions as per the cookie mix. Stir together egg and butter with cookie mix until well blended.

Wrap cookie dough around Oreo cookies, make sure the Oreo is covered completely with chocolate dough mix.

Place dough onto a baking sheet and bake for 15 minutes or until golden brown.

Let cookie cool for at least 5 minutes and enjoy the cookie goodness.

Thai Chicken Saute Skewers

Thai Chicken Saute Skewers
Prep Time: 20 min      Cook Time: 20 min     Ready In: 40 min
Serving Size: 8 Skewers


INGREDIENTS

16 Bamboo Skewers
1 Brunch Cilantro
1 Nib Ginger (Thumb Size)
1 Thai Chile
3 Tbs Peanut Butter
1 Clove Garlic
2 Tbs Soy Sauce
2 Zest of Lime
1 Tbs Olive Oil
1 1/2 Juice of Lime
3 Tbs Water
3 Cups of Chicken Cubes
1/2 Cup Honey



DIRECTIONS




Soak bamboo skewers in water for about 20 minutes.
This prevents the skewers from burning during cooking.
Preheat oven to 424 degrees.

Blend all of the ingredients besides the bamboo skewers, chicken and honey until smooth.
Skewer chicken cubes into the bamboo stick.
Coat chicken with the sauce.




Bake chicken for 15 minutes. Take out the chicken and drizzle with honey and return to oven for 5 minutes.
Let cool and enjoy!

Purple Pepper Salad

Purple Pepper Salad
Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min
Serving Size: 6


I was shopping and came across some purple bell peppers. I couldn't resist, so I brought a couple home to try out. Compare to the yellow and red bell peppers, purple ones do not have as much water content, but it is definitely still worth a try!


INGREDIENTS

2 Purple Peppers
1 Can Black Beans
1 Can Corn
1 Cucumber
4 Tomatoes
8 Springs of Parsley
1 Tsp Salt
2 Tbs Olive Oil



DIRECTIONS

Dice peppers, tomatoes and cucumber into large cubes. Rinse black beans under cold water. Drain corn, and finely chop parsley.

Add all of the ingredients into a bowl and mix well.

Avocado & Crab Salad

Avocado & Crab Salad
Prep Time: 10 min       Cook Time: 0 min   Ready In: 10 min
Serving Size: 2


INGREDIENTS

1 Lb Crab Meat
1 Avocado
1 Lime (Juice & Zest)
8 Springs Parsley
2 Tbs Mayo



DIRECTIONS

Cut avocado into large cubes. Put the avocado into a medium size bowl.

Add in zest of a lime and pour the juice of the lime onto the avocado to prevent it from browing.

Add in finely chopped parsley and crab meat. Mix in mayo and place onto a serving plate.

Cake Pop Halloween

 

Halloween Cake Pop

Prep Time: 1hr    Cook Time: 0 min    Ready In: 1 hr

Serving Size: 50

INGREDIENTS

1 Cake (any flavor)

2/3 Cup Frosting (any flavor)

6 Cups White Chocolate

Food Colouring

Fondant

Decorating Gel

Tic Tac

50 Wilton Cake Pop Sticks

1 Block Styrofoam

DIRECTIONS

In a mixing bowl, crumble a cake with your hands. Add in frosting and mix well.

Line 3 sheet pans with wax paper. Roll cake into a ball, about the size of a ping pong ball.

Place cake balls onto sheet pan and freeze for 20 minutes.

Melt chocolate in a double boiler. Make sure that the pot is deep enough to submerge the whole cake ball. I have used orange colouring for pumpkin cake pops and lavender for the monster pops.

Tip: Dip one end of the stick into melted chocolate and stick a cake ball onto the stick. This will help the cake to adhere to the stick.

Put the cake with stick into the fridge for 5 minutes. Dip each cake into melted chocolate.

Pumpkin: add a green tic tac onto the top of the cake pop to from the stem part of the pumpkin. I have also drawn eyes and month of the pumpkin with black gel.

Monster: let the first coat of chocolate dry. Add more chocolate onto the ball by drizzle, dab and dot with a fork, to give the texture/3D effects. Roll out some white fondant to about 1/8" thick. I have a eye shape cookie cutter, you can use a circle cutter and adhere fondant with chocolate to the cake pop. Dab a blue gel dot onto the center of the fondant to make a one eye monster cake pop.


Put the cake pop onto the styrofoam and return to fridge for 5 minutes and serve!!




 



 

Wild Rice with Tilapia

Wild Rice with Tilapia
Prep Time: 10 min    Cook Time: 45 min    Ready In: 55 min
Serving Size: 4


INGREDIENTS

1 Cup Wild Rice
2 Cups Chicken Stock
2 Cups Water
4 Tilapia Fillet
1 Red Bell Pepper
1 Green Pepper
1 Orange Bell Pepper
1 Yellow Zucchini
8 Mushrooms
2 Tbs Vegetable Oil
1 Tsp Salt
1 Stick Salted Butter
1 Tsp Ground Black Pepper
4 Cloves Garlic



DIRECTIONS

Rinse the wild rice with water. In a pot, combine 2 cups of water, 2 cups of chicken stock and 1 cup of wild rice. Bring mixture to a boil then lower to simmer for about 45 minutes. Use a fork to fluff the rice when it is done.

Meanwhile, cube peppers, mushrooms and slice zucchini to about 1/8" thick.
Bring a pan to medium high, add in oil, saute vegetables for 5 minutes or until cooked. Add in salt to taste and set vegetable a side.

In a large pan, melt butter and 1 tbs of oil. Add in dice garlic and saute for 1 minute. Sear the fish for 3 minutes a side adding ground black pepper for seasoning.


Plate 3-4 Tbs of rice onto the middle of the plate. Place vegetables onto the right side of the plate and the fish on the left side.

Enjoy!!

Malaysian Satay Burger

Malaysian Satay Burger
Prep Time: 50 min               Cook Time: 10 min         Ready In: 1hr
Serving Size: 6


INGREDIENTS


BURGER
3/4 Lb Ground Beef
1 Shallot
3 Tbs Ginger
4 Cloves Garlic
1 Jalapeno
1 Tbs Cumin
1 Tbs Coriander
1 Tbs Turmeric
1/4 Cup Coconut Milk
2 Tbs Salt


COLESLAW
1/4 Cup Hot Water
1 Tbs Sugar
1 Tbs Salt
2 Tbs Vinegar
4 Tbs Olive Oil
6 Springs Cilantro
1/2 Asian Pear
2 Cups Broccoli Slaw


SAUCE
3 Tbs Hoisin Sauce
3 Tbs Peanut Butter
1 Tbs Water
1 Tbs Rice Wine Vinegar
1/2 Tsp Hot Sauce



DIRECTIONS

In a processor mix together shallots, ginger, garlic, jalapeno, cumin, coriander, turmeric, coconut milk and salt until a paste.

With a large bowl, mix together ground beef and paste. Marinate for 30 minutes and up to 8 hours. After 8 hours the burger should be freeze or consumed.

Slaw: In a small bowl, add in hot water, sugar and salt until dissolved.  Let the water cool off a bit and then add in vinegar and oil. Wish together, add in slaw, pear and cilantro. Toss well and cover and chill until serve.

Sauce: In a small bowl, stir hoisin sauce, peanut butter, water, vinegar and hot sauce together.
Set aside until serving time.

Preheat grill to 425 degrees. Form hamburger into 6 equal portions. Form them into patties. Cook patties 6 minutes each side.

Serve on sesame buns, topped with one inch thick layer of slaw and a spread the sauce on the bottom bun!

Radish Salad

Radish Salad
Prep Time: 10 min    Fridge Time: 2 hr     Ready In: 2 hr 10 min
Serving Size: 2


INGREDIENTS

1 Tbs Dried Dill
1 Tbs Lemon Juice
4 Springs Green Onions
1 Tbs Salt
1/2 Tbs Sugar
1 Tsp Mustard
1/4 Cup Olive Oil
1 Pinch Ground Black Pepper
1 Bunch Multi-Colour Radishes (Ava. Whole Foods)

DIRECTIONS
Thinly sliced radishes and dice green onions.
In a bowl, combine all ingredients and marinate the radish in the fridge for 2 hours.
Drain before serving salad.

Smoke Salmon Pasta

Smoke Salmon Pasta
Prep Time: 10 min     Cook Time: 25 min    Ready In: 35 min
Serving Size: 6



INGREDIENTS

1 Pkg Angel Hair Pasta
1 Jar of Alfredo Sauce
20 Pieces of Smoke Salmon
1 Zucchini
1 Tbs Vegetable Oil
Salt & Black Pepper to Taste


DIRECTIONS
Cook pasta as per directions provided. Drain cooked pasta and rinse with cold water.
Cut the zucchini in semi circle about 1/8" thick.

Bring a pan to medium heat.  Add in vegetable oil and zucchini. Cook for 3 minutes and add in sauce and smoke salmon. Bring the mixture to boil and into drained pasta.


This is a really nice recipe as it could be serve hot or chilled.

Kansas City Rub Steak

Kansas City Rub Steak
Prep Time: 5 min     Cook Time: 7 min    Ready In: 12 min
Serving Size: 2


INGREDIENTS

This recipe makes about 1 cup of dry rub, if you have any left over store it in an airtight container and cool place.

1/2 Cup Brown Sugar
1/4 Cup Paprika
1/2 Tbs Black Pepper
1 Tbs Salt
1 Tbs Chili Powder
1 Tbs Garlic Powder
1 Tbs Onion Powder
1 Tsp Cayenne

2 Steaks




DIRECTIONS

Preheat grill to 425 degrees.
Mix all dry ingredients in a small bowl. Rub about 2 teaspoon of spices onto each side of the steaks.

Grill steak for 3 about 3 minutes each side and serve!

Malbec Beef Kabobs

Malbec Beef Kabobs
Prep Time: 2 hrs     Cook Time: 7 min         Ready In: 2 hrs 7 min
Serving Size: 4


My husband and I usually cannot finish a bottle of wine. So here is a way to use up some of it.


INGREDIENTS

1 Cup of Malbec or Dry Red Wine
1 Cup of Balsamic Salad Dressing
1/4 Cup of Brown Sugar
2 Clove of Finely Chopped Garlic
3 Cups of Stewing Beef


DIRECTIONS

In a bag, mix together all ingredients and marinate beef for at least 2 hour.
Preheat the grill to 400 degrees. Skewer beef cubes and grill for 7 minutes, turning the kabobs once.

Homemade BBQ Sauce with Chicken

Homemade BBQ Sauce with Chicken
Prep Time: 2hr      Cook Time: 35 min         Ready In: 2hr 35 min
Serving Size: 12


INGREDIENTS

1/2 Cup Brown Sugar
1/2 Cup Water
1/4 Cup Cider Vinegar
1/2 Cup Ketchup
1/3 Cup Vegetable Oil
1 Tbs Salt
1 Tbs Mustard Powder
1 Tbs Worcestershire sauce
12 Chicken Drumsticks



DIRECTIONS

In a bag, mix all the ingredients and add in drumstick and put in the fridge for at least 2 hours.
Preheat oven to 400 degree.
Pour content into a pan and bake for 35 minutes and serve!

Shepherd Pie

Shepherd Pie
Prep Time: 30 min      Cook Time: 40 min      Ready In: 70 min
Serving Size: 6


INGREDIENTS

1/2 Lb Lean Ground Beef
1 Onion, Finely Diced
1 Stalk Celery, Finely Diced
1 Carrot, Finely Diced
3 Cups Wild Mushrooms, Finely Diced
2 Tbs Worcestershire Sauce
1 Cup Gravy
4 Potatoes
5 Tbs Garlic Butter
1/2 Cup Cream
1 Tbs Salt
2 Tbs Olive Oil
2 Cloves of Garlic


DIRECTIONS

Boil potatoes for 30 minutes. Drain water and remove skin. Mash the potatoes and add in cream, garlic butter and salt.  Mash the potatoes until there are no lumps.

Bring a pan to medium heat. Add in oil, garlic, onion, carrot, celery, mushroom and beef. Cook until the beef is brown. Add in worcestershire sauce and gravy.

Preheat oven to 400 degrees.

Separately the beef mixture into 6 equal parts and place into a ramekin. Top with mash potatoes.

Bake for 15 minutes and serve.

Cheesecake Lollipop

Cheesecake Lollipop
Prep Time: 2 hrs          Freeze Time: 4 hrs           Ready In: 6 hrs
Serving Size: 80


INGREDIENTS

1 New York Cheesecake
6 Cups of Semi Sweet Chocolate Chips
6 Cups of White Chocolate Chips
2 Zest Lemon
2 Cups of Sugar
1 Cup Finely Chopped Pistachio
80 Wilton Lollipop Sticks


DIRECTIONS

You would want your cheesecake semi frozen so that it is easy to shape.
Scoop out cheesecake balls with a small ice-cream scooper. Insert lollipop stick into the middle of the cheesecake.

Line the cheesecake with sticks on wax papers on baking sheets.
Freeze the small cheesecake balls for at least 3 hours.

In a bag, mix together lemon zest with sugar. Pour sugar lemon zest onto a plate.
Pour pistachio onto a plate.

Melt chocolate chips in a the microwave separately. Heating the chocolates 30 seconds at a time and stirring each interval.

Dip frozen cheesecake balls into chocolate. Before the chocolate sets, dip the cheesecake balls into pistachio and or sprinkle lemon zest onto the lollipops.


Place the lollipop back into the freezer for at least an hour before serving.

If you cannot finish all of the lollipops, freeze the lollipops.
These lollipop freezes really well, up to half year.
Defrost lollipop overnight in the fridge before serving.

Peppers & Scallops

Peppers & Scallops
Prep Time: 5 min      Cook Time: 10 min    Ready In: 15 min
Serving Size: 2


INGREDIENTS

1 Yellow Pepper
1 Red Pepper
6 Large Scallops
1 Clove Garlic
Salt & Ground Black Pepper to taste
1 Tbs Olive Oil


DIRECTIONS

Defrost scallops if frozen. Cube yellow and red pepper.
Bring frying pan to medium heat and add in oil and finely chopped garlic.
Sautee yellow and red pepper for 5 mintues. Pour pepper into a serving plate.
Sautee scallops with the same pan, about one minute each side and return pepper to pan.
Add in salt and ground pepper.

Serve immediately!

Grill Bacon wrap Asparagus

Grill Bacon Wrap Asparagus

Prep Time: 15 min     Cook Time: 7 min     Ready In: 17 min

Serving Size: 20

INGREDIENTS

1 Bunch of Asparagus

1 Package of Bacon

20 Toothpicks

DIRECTIONS

Preheat grill to 400 degrees.

Soak toothpicks under water for 5 minutes. This will prevent toothpick from burning when cooking on the grill.

Wash and chop the thicker end of the asparagus. Cut the asparagus to about 2" long.

One strip of bacon is long enough to wrap two bunches of asparagus, so chop the bacon in half.

Garb about 4-5 pieces of asparagus and bunch them up. Wrap the bacon around the asparagus and thread a toothpick through the bacon to hold its shape.

Grill the bacon wrap asparagus for 7 minutes or until the bacon is crispy on the outside. Keep turning the bacon warp to prevent burning on one side.

Grilled Eggplant & Mozzarella

Grilled Eggplant & Mozzarella
Prep Time: 5 min      Cook Time: 20 min     Ready In: 25 min
Serving Size: 6


INGREDIENTS

1 Eggplant, Divided into 6 Slice
6 Slice of Mozzarella
12 Pieces Sun Dried Tomato
1 Tbs Dried Basil
2 Tbs Olive Oil
1 Tsp Salt


DIRECTIONS

Preheat oven to 425 degrees.
Brush eggplant with olive oil and sprinkle with salt.
Place eggplant into the oven and bake for 10 minutes.
Take the eggplant out and turn it over. Add a piece of mozzarella onto the eggplant. Garnish with sun dried tomatoes and basil.
Return to oven and bake for another 10 mintues.

Israeli Couscous

Israeli Couscous
Prep Time: 10 min    Cook Time: 10 min   Ready In: 20 min
Serving Size: 6



This is my first time making couscous. It turned out great, my husband even said that it is a great alternative for rice and pasta!

INGREDIENTS

1/4 Onion, Finely Diced
1/2 Yellow Pepper, Diced
1 Tomato, Diced
6 Olives, Diced
1 Celery Stalk, Diced
1 Carrot, Diced
3/4 Cup Chicken Stock
1 Cinnamon Stick
1 Bay Leaf
1 Box Israeli Couscous ( Ava. Trader Joe's)
1 Tbs Olive Oil

DIRECTIONS

Preheat a large frying pan to medium heat. Add in oil and satuee all the vegetables for 5 minutes. Pour in chicken stock, add in bay leaf, cinnamon and couscous.

Bring the mixture to a boil and cover pan with lid for five minutes. Remove bay leaf and cinnamon stick.

Fluff the couscous and transfer to a serving plate.

Coleslaw

Coleslaw
Prep Time: 25 min    Fridge Time: 30 min    Ready In: 55 min
Serving Size: 4



INGREDIENTS

2 Cup Shredded Green Cabbage
3/4 Cup Shredded Red Cabbage
3/4 Cup Shredded Carrot
1/2 Lemon Zest
1 Tbs White Vinegar
1 Tsp Sugar
1/2 Cup Mayo



DIRECTIONS

In a large bowl, toss zest, carrot and cabbages together.
Add in vinegar, sugar and mayo. Mix ingredients together blended.
Let coleslaw chill in the fridge for at least 30 minutes before serving.

Beets & Yellow Squash

Beets & Yellow Squash
Prep Time: 5 min     Cook Time: 35 min    Ready In: 40 min
Serving Size: 4


INGREDIENTS

One Bunch of Beets (There are two parts: 1) beetroot 2) the leafy stem part chard
4 Yellow Squash
Salt & Pepper to taste
2 Tbs Olive Oil
1 Clove of Garlic



DIRECTIONS

Let's start with cooking the chard.
Rinse the chard and cut them 2" long.
Preheat a pan to medium heat and add in 1 Tbs oil. Add in finely diced garlic and chard.
Satuee chard for 5 minutes and serve.

Now onto the beetroot and squash.
Preheat oven to 400 degrees.
Peel the skin off the beetroot. Dice the beet and squash, about 1".
In a bowl, toss beet root and squash with salt, pepper and olive oil.
Place beetroot and squash into a baking sheet and bake for 35 minutes.

Let vegetable cool for at least 5 minutes before serving.

Sea Asparagus

Sea Asparagus
Prep Time: 5 min     Cook Time: 5 min     Ready In: 10 min
Serving Size: 2



INGREDENTS

Sea Asperagus (Ava. Farmer's Market $5/bag)
1 Clove Garlic
1 Tbs Oil

DIRECTIONS

Preheat a pan to medium heat.

Pour in oil and finely diced garlic.

Add in Sea Asparagus and cook for 5 minutes.

DO NOT ADD SALT.

Zucchini Flower

Zucchini Flower
Prep Time: 10 min    Cook Time: 6 min   Ready In: 16 min
Serving Size: 4

My husband brought me to the Farmer's Market over the weekend and we saw some zucchini flowers.
I cannot resist myself and brought 4 to try out at home.

I have heard so many good comments on how they test so good. So here is my recipe and I have to tell you it is worth a try.


INGREDIENTS

4 Zucchini Flowers
1/4 Cup Ricotta Cheese
4 Basil Leave
1 Can Club Soda
1/2 Cup Flour
1/2 Tps Salt
2 Cup Oil



DIRECTIONS

Cut the stem off the flower as follows:

In a bowl, mix together ricotta, salt and diced basil leaves.
Put this mixture into a pipping bag.


Open up the flower with your fingers to get enough room for pipping tip to fit in and fill flower.

When flowers are filled, twist the tip of the flower so the filling will not spill.

In another bowl, mix together club soda and flour.
holding the tip of the flower, dip whole flower into the batter.

Heat a pan with 2 cups of oil.. Deep fry the flower for 2 minutes turning once.

Cook one to two flower at each time only.

Let flower cool on a paper towel and serve!