Peanut Butter Cookies

Peanut Butter Cookies
Prep Time: 1hr 15 min       Cook Time: 10 min     Ready In: 1hr 25 min
Serving Size: 4 Dozen


INGREDIENTS

1 Cup Unsalted Butter (at room temperature)
1 Cup Crunch Peanut Butter
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
2 1/2 Cup Flour


DIRECTIONS

In a mixing bowl, mix together butter, peanut butter, sugars and eggs.
In a separate bowl, sift in flour, baking powder, baking soda and salt. Stir dry mix well.
Mix together the dry and wet mix until well blended. Put the batter in to fridge for 1 hour.
Preheat oven to 375 degrees.

Roll dough into 1 inch ball and put onto a baking sheet. Flatten each ball with a fork, making a criss-corss pattern. Bake cookies for 8-10 minutes. Do not over bake cookies, they burn really easily. So have a close look at them at the 8 minute mark.

Lychee Slush

Lychee Slush
Prep Time: 5 min     Cook Time: 0 min     Ready In: 5 min
Serving Size: 6


INGREDIENTS

1/2 540-ml Can Lychees
2/3 Cup Lychee Syrup (from can)
1/2 Apple Juice
3/4 Cup Ginger Ale
1/3 Cup of Soho (or any lychee liqueur/vodka/omit)
2 Tbs Lime Juice
2 Cup Crush Ice
6 Lime Wedges
12 Blackberries/ Raspberries


DIRECTIONS

In a blender, puree lychees, syrup, apple juice, ginger ale, lime juice and Soho. Add in ice and blend until slushy.

Pour into individual cups, garnish with lime wedge and berries.

Pork Roast

Pork Roast
Prep Time: 10 min     Cook Time: 2 hr      Ready In: 2hr 30 min
Serving Size: 6


INGREDIENTS

3 Lb Pork Roast
1 Onion
1 Carrot
1 Spring of Rosemary
1 Bay Leaf
4 Cloves of Garlic
1L Milk
3 Tbs Salt
2 Tbs Ground Black Pepper
2 Tbs Butter
2 Tbs Vegetable Oil


DIRECTIONS

Preheat oven to 325 degrees.
Salt and pepper roast. In a dutch oven, brown roast with oil and butter on a stove top. Half onion and carrot.
Once the roast is brown, add in milk, onion, carrot, rosemary, bay leave and garlic into the dutch oven. Bring mixture to a boil.

Place dutch oven into the oven and bake for 1 hour and flip the roast and cook for another hour.

Remove roast from oven and wrap with foil to let it rest. Puree the remaining liquid in the dutch oven.
Slice roast about 1" thick and pour liquid mixture onto the pork and serve!

Egg & Basil

Basil & Egg
Prep Time: 2 min    Cook Time: 5 min     Ready In: 7 min
Serving Size: 1


This is an easy recipe for breakfast, lunch or dinner!!


INGREDIENTS

4 Eggs
6 Fresh Spring of Basil
1/4 Cup of Shredded Cheddar Cheese
Salt to Taste
1 Tbs Vegetable Oil


DIRECTIONS
Beat eggs in a small bowl. Add salt to taste. Chop basil finely.
Bring a pan up to medium heat and add oil. Pour in eggs and cook for 1 minute. Sprinkle basil on top of the egg mixture and cook for 2 minutes. Add in cheese to the middle of the pan. With a flipper, bring tow ends to the middle. Cook for two more minutes until the eggs are cooked and not runny and the cheese are melted.

Kale Salad

Kale Salad
Prep Time: 5 min        Fridge Time: 30 min    Ready In: 35 min
Serving Size: 4


INGREDIENTS
1 Bunch Kale
1 Carrot
1/4 Red Onion
1 Avocado
2 Tbs Lemon Juice
2 Tbs Toasted Sesame Seeds
1/2 Tsp Soy Sauce

DIRECTIONS
Remove stem from kale and chop finely. Shred carrot and red onion.
Cut avocado into cube and toss with lemon juice. Mash avocado into kale, toss with carrot and red onion. Set aside at room temperature for 30 minutes before serving to allow kale to soften. Top with sesame seeds and mix with soy sauce.

Stuff Mushroom

Stuff Mushroom
Prep Time: 5 min      Cook Time: 15 min     Ready In: 20 min
Serving Size: 9


INGREDIENTS

9 Medium Size Crimini Mushroom
1 Egg
3/4 Cup Bread Crumb
1/2 Stalk Celery, Finely Diced
1 Shallot, Finely Diced
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Tsp Celery Salt
1/2 Tsp Oregano
1/2 Tsp Sage


DIRECTIONS

Preheat oven to 375 degrees.
In a small bowl, mix together egg, bread crumb, celery, shallot, salt, pepper, celery salt, oregano and sage.
Clean mushroom and remove stem. Spoon mixture to top mushroom and bake for 15 minutes.

Remove mushroom from oven and let cool for 3 minutes and serve immediately!

Salmon Tatare

Salmon Tatare
Prep Time: 30 min      Cook Time: 0        Ready In: 30 min
Serving Size: 4


INGREDIENTS

3/4 Lb Sashimi Grade Salmon
2 Tbs Mirin
1 Tbs Sake
1 Tsp Wasabi Paste
3 Tbs Soy Sauce
1/2 Tsp White Miso
1/2 Tsp Sugar
1 Tsp Lemon Juice
4 Tbs Caviar
4 Tbs Wasabi Mayo
4 Tbs Paprika Mayo


DIRECTIONS

In a non-metallic bowl, mix together mirin, sake, wasabi, soy sauce, miso, sugar and lemon juice. Dice salmon into cube 1/2 cm by 1/2 cm. Add into marinate and let it sit in the fridge for at least 30 minutes and up to 2 hours.

Drizzle serving plate with wasabi mayo and paprika mayo. With a circle cookie cutter, pack down salmon so the salmon will hold the shape. Take off the cutter and top with caviar and serve immediately!