FRESH &FANCY
You’ll need:
6oz smoked salmon flakes
8oz cream cheese
3 tbsp sour cream
1 tbsp horseradish sauce
1 tbsp lemon juice
3 tbsp fresh dill chopped
1 tsp garlic salt
2 1/2 tsp capers
Out all I gradients I to food processor and pulse until smooth if it’s to thick add a little milk to thin out as needed. Add salt or more dill to taste. Setviecwith crackers or bead. If you want a yummy bite of heat stuff jalapeños with his dip and bake until hot! Enjoy!
You’ll need:
I cup thawed baby’s scallops
12-16 peeled uncooked shrimp
2 tbsp butter
1/2 cup feta cheese crumbles
1/3 cup diced red pepper
1/2 cup arugula
Red onions sliced
1 handful fresh basil (6-8 big leaves)
1/2 cup olive oil (for sauce) more for drizzling
1 tbsp lemon juice
1 garlic clove
1/2 tsp salt
1/2 tsp oregano dried
1/3 tsp basil dried
1/3 cup Parmesan cheese sliced
2 slices flat bread
First heat oven to 450 degrees. Place flat bread into pan and drizzle with olive oil and sprinkle with dried basil and oregano (a little garlic salt also if you would like) bake for about 5 minutes to help get a little crispy.
Make sure shrimp and scallops are thawed, drained and dried well. Then sprinkle seafood with garlic salt, basil, oregano and red pepper flakes (only if you like a little heat add pepper flakes) Then in a sauté pan heat butter and olive oil, pour in shrimp and scallops and cook until shrimp is nice and pink and scallops start to get a little browning on outside. Remove from heat and place into bowl.
For veggies chop some red onion and red peppers about 4 tbsp of each and add to sauté pan and let heat to bring out flavor.
For sauce in a food processor add 1/3 cup olive oil, handful of basil, 1 tbsp lemon juice, 1 garlic clove and a sprinkle of salt. Blend until smooth. Taste and season to liking.
To assemble take heated flat bread and then spoon on the sauce, add the sautéed veggies to top the. Top with a handle full of arugula, a handful of feta cheese then seafood. Then top with fresh sliced veggies, a few more pieces arugula and cheese. Place into oven for about 7 minutes until the bread is crispy, cheese is melted and veggies cooked. Remove and drizzle a few tbsp of basil dressing, top with fresh Parmesan and arugula and enjoy! For left overs wrap in tin foil and keep in fridge to re heat open tin foil bake at 400 until heated and enjoy all over again!
Avocado cilantro:
1 avocado
1 garlic clove
1/4 cup fresh cilantro
1 tbsp lime juice
A pinch of salt (1/4 tsp)
1/4 cup olive oil
1/4 cup sour cream or Greek yogurt
2 tbsp water (more if needs more thinning)
Put all ingredients into food processor or blender and blend until creamy smooth. Keep in air tight container for up to 4 days in refrigerator.
Red wine vinaigrette:
1/3 cup red wine vinegar
1/2 cup olive oil
1 tsp salt
1 tbsp honey or guava
Put all ingredients into mason jar and shake shake shake! Put over table salads!
Balsamic Vinaigrette:
1/3 cup balsamic vinegar
1/2 cup olive oil
1 tsp sugar
Put ingredients Into mason jar and shake shake shake! Enjoy!!
You’ll need:
4 cups cooked and diced chicken
1 cup miracle whip
4 tbsp white vinegar
3 tbsp whole grain mustard
1/2 cup chopped dried cranberries
1 cup chopped celery
1/2 cup diced red onion
1 tsp black pepper
2 tsp salt
Chop chicken into little cubes. Add to a bowl and mix all ingredients in. Mix well until sauce is creamy try not to smooth chicken to much though. Then let sit in refrigerator 30 minutes to let flavors meld together. Will make 8 1/2 cup servings. Serve in pita bread, on a sandwich, or top of a salad. Enjoy!
You’ll need:
1 can 12oz garbanzo beans or chick peas
4 tbsp of olive oil
2 tbsp water
4 roasted garlic cloves
1 tsp garlic salt
Parsley for garnish
First you will need to drain the garbanzo beans and rinse. Then pour into a food processor (or bowl if mixing by hand) pour in olive oil. (I use the oil that I keep my roasted garlic in, in the refrigerator) add in 4 cloves garlic, garlic salt and pulse. With a spatula push down and keep pulsing until all mixed. While pulsing add in 2-4 tbsp of water. Start with 2 it should help become a smooth texture. That’s is! Serve on a sandwich use as a dip with pita chips or if your like me just eat by the spoonful!! 😊 Enjoy!
You’ll need:
For sauce: 1/2 cup frozen blackberries 1/3 cup soy sauce, 1/3 cup dark brown sugar, 1/3 cup lime juice, 1 tsp red pepper flakes. 1 tsp fresh grated ginger
2- 4oz salmon fillets (one for each person if serving as a meal) you decide on size to slice them in. If doing as an appetizer cut into 2 inch cubes. Then sear, if you don’t cute prior when you go to cut it will fall apart and you won’t have nice cubes to top each sticky rice cube.
4 cups fresh kale (if serving dinner size portion 2 cups if serving as appetizer)
4 cloves chopped garlic
2 tbsp butter
1 1/2 cup sushi sticky rice (or brown rice)
Garlic salt to taste
Fresh blackberries for garnish
First cook your rice as directed. Planning for 1/2 cup of rice per person if doing a meal or a table soon of rice for an appetizer.
In a pot bring blackberries and all other ingredients “for sauce” to a boil and stir continuously. In a medium heat boil for about 4-6 minutes until sauce begins to reduce and you can see sauce thickening. Turn to low and let simmer another 4-5 minutes then remove from heat and let sit.
In a cast iron pan drizzle bottom with olive oil. Salt and pepper each salmon fillet well then drop flesh side down into pan and sear for about a minute and a half until a nice golden sear is appearing. Flip over and sear the skin side down for another 2 minutes until skin is nice and crispy. Remove from pan and set into plate. In same pan you cooked salmon add 2 tbsp butter and a little more olive oil. Drop garlic into hot pan and let began to soften about 30 seconds, then drop in fresh kale sprinkle with salt and cover. Let char for about 45 seconds on high heat, stir and let cook another 15-30 seconds then remove and set into plate, remove as much garlic with it as you can.
To assemble first put down a dollop of sauce then add rice. You will want to have a round or cylinder measuring cup to pack the rice to hold its mold. If doing a half cup use half cup measuring spoon (meal potion) If doing appetizer size use a tbsp measuring spoon. Once you have rice set onto serving plate sprinkle with a little garlic salt (not much) then top with kale and garlic then seared salmon and last a tbsp of sauce. Serve with either charred Brussels or broccoli! Enjoy!
You’ll need:
Garlic heads (as many as you want to bake) 😉
1 tbsp olive oil (per garlic head)
2-3 thyme sprigs per garlic head
Salt for sprinkling
Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!
Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗
Check out my roasted hummus garlic recipe.
Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊
You’ll need:
1 fresh baguette slice
1 cup ricotta cheese
1 tsp lemon extract
1 tsp vanilla extract
1 tsp lemon zest
Fresh mint leaves
2 cup frozen raspberries
1/4 cup balsamic vinegar (for raspberries)
1/4 cup balsamic vinegar (for glaze)
1 tbsp sugar
In a bowl mix raspberries, 1/4 c. balsamic vinegar and 1 tbsp sugar (If you want sweet add a little more, I like tart so a tbsp was plenty) In a kettle on medium high heat, bring to a boil and stir continually until until the sauce begins to reduce and thicken. Remove from heat and let cook completely. It will thicken as cools also. Should be about a 10 minute process of heating and reducing. Rinse out kettle and pour in the other 1/4 cup vinegar, bring to a boil stirring continuously, let reduce by half and until it form as a glaze texture. Remove from heat and let cook in small bowl.
In a separate bowl add in ricotta cheese, lemon extract and vanilla extract, mix well and set aside.
Slice baguette into pieces and toast at 425 for 3-5 minutes until they crunch up and brown just a tiny bit.
To assemble. Take the sliced roast and spread a good amount of the ricotta mixture in top then spoon on a little of the raspberry sauce. Top with a fresh mint leaf you can chop so it is in tiny pieces but I loved how the leaf looked in top. Next zest lemon over the top and then either drizzle the balsamic glaze over top or put one nice size drop in middle of the toast. Sprinkle the tray with fresh raspberries, lemon zest and balsamic glaze! Enjoy! (Served 8-10 guests, 3 bite size pieces)
You’ll need:
4 lbs chicken wings and drummies
1 bottle franks red hot
1 stick salted butter
Celery stalks
Carrots
Ranch dressing
For crispy baked chicken this is the way to go! Make sure chicken is thawed. In a stock pot bring 8 cups water to a boil. Drop in chicken and boil for 8 minutes drain and then pay dry each chicken wing. It’s important to remove as much water as possible to get nice crispy chicken. Heat oven to 450 degrees and on a non stick pan stay well with cooking spray. Place chicken in single row into pan and then bake for 15-2″ minutes in middle rack. Make sure the chicken is looking nice and golden brown then remove from oven flip each piece and cook another 5-7 minutes until both sides are a nice golden brown. Remove and place into bowl. In a measuring cup pour 1 1-/2 cups hot sauce and add stick of butter place into microwave and heat, stir until butter is melted and smooth with hot sauce. Pour over top of chicken wings and coat each one. Slice celery and carrot sticks and put ranch into serving bowl. Pour chicken into serving tray and arrange celery and carrots and place ranch. Enjoy!