Seafood
Ingredients :
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 3 tablespoons lime juice
- 1 tablespoon red pepper, minced
- 1/2 pound shrimp, peeled and deveined
- 2 bundles thai noodles
- 4 cups romaine lettuce, shredded
- 1/2 cup cherry tomatoes, halved
- 1/2 cup sweet peppers, thinly sliced
- Crushed peanuts
- Salt & pepper
Instructions :
- To make dressing, whisk together olive oil, soy sauce, brown sugar, lime juice, and red pepper.
- In a skillet over medium heat, season shrimp with salt and pepper. Cook on each side for 2-3 minutes.
- Meanwhile, prepare thai noodles according to package instructions. Assemble salad in a bowl, layering lettuce, noodles, shrimp, cherry tomatoes, and sweet peppers.
- Top with dressing and crushed peanuts.
Seafood
Ingredients :
- 1/2 pound salmon filet
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 and 1/2 cups rice
- 1 lime, juiced
- 1/4 cilantro, chopped, plus additional for garnish
- 1 bell pepper, diced
- 2 carrots, diced
- Salt & pepper
Instructions :
- Season salmon with salt & pepper.
- In a small bowl, whisk together olive oil, honey, and dijon. Drizzle mixture over salmon.
- Prepare salmon according to this method.
- Add rice and water into rice cooker (or on stove top). Mix in lime and ¼ cup cilantro and cook rice.
- Shred cooked salmon and mix with bell pepper and carrot. Serve over lime rice and top with cilantro.
Beef
Ingredients :
- 1 onion, diced
- 1 carrot, diced
- 1 potato, diced
- 2 cloves garlic, minced
- 5 mushrooms, chopped
- 1 cup frozen peas
- 1 egg
- 1 pound ground beef
- 1 tablespoon thyme
- 2 sprigs rosemary
- 2 tablespoons dijon mustard
- 1 tablespoon worcestershire sauce
- 2 puff pastry sheets, thawed
- Salt & pepper
Instructions :
- Preheat oven to 350 degrees.
- Combine meat with onion, carrot, potato, garlic, mushroom, peas, egg, rosemary, thyme, dijon, and worcestershire. Season with salt & pepper.
- Shape into a log on a lined baking sheet. Cover meat with puff pastry sheets.
- Bake for 45-60 minutes.
Beef
Ingredients :
- 2 pounds chuck roast
- 2 tablespoons olive oil
- 3 carrots, sliced
- 2 celery, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 cups red wine
- 15 ounces vegetable broth
- 1 cup peas
- 2 cups mashed potatoes
- Fresh rosemary
- Salt & pepper
Instructions :
- Heat olive oil in a large stock pot over medium heat.
- Generously season chuck roast with salt & pepper. Slice meat into large chunks.
- Sear on each side for 3-4 minutes.
- Add carrots, celery, onion, and garlic to pot, cooking for 6-8 more minutes. Sprinkle flour into pot and stir.
- Add wine and broth to pot and bring to boil. Cover and simmer on low for 2 and ½ hours.
- Preheat oven to 375 degrees.
- Remove meat from pot and shred. Add peas to vegetables. Transfer meat and vegetables to baking dish.
- Spread mashed potatoes over top. Season with salt & pepper.
- Bake for 10-12 minutes. Top with fresh rosemary.
Salad
Ingredients :
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 12 ounces pasta, cooked al dente
- 1 pint cherry tomatoes, halved
- 1 red onion, diced
- 1/2 cup feta, crumbled
- 1 cucumber, sliced
- 1 bell pepper, diced
- 3 tablespoons red wine vinegar
- 3 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon oregano
- 1 teaspoon parsley
- Olive oil
- Salt & pepper
Instructions :
- Whisk together 2 tablespoons balsamic vinegar, sugar, garlic, 3 tablespoons olive oil, and salt & pepper.
- Marinade chicken in mixture overnight, or at least 2 hours.
- Preheat oven to 450 degrees. Roast chicken for 30 minutes, flipping halfway through.
- Slice cooked chicken and toss with pasta, tomatoes, onion, feta, cucumber, and bell pepper.
- Whisk together ¼ cup olive oil, red wine vinegar, lemon juice, dijo mustard, honey, oregano, parsley, and salt & pepper. Toss salad in dressing.
Salad
Ingredients :- 30 ounces black beans
- 1 mango, diced
- 1/2 red onion, diced
- 1 roma tomato, diced
- 1 orange bell pepper, diced
- 3 green onions, sliced
- 2 limes, juiced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 pound chicken breasts, grilled and shredded
- 1/4 peanuts, chopped
Instructions :- In a large bowl, stir together black beans, mango, red onion, tomato, bell pepper, and green onion.
- In a separate bowl, whisk together lime juice, red wine vinegar, olive oil, and salt.
- Toss salad in dressing and top with shredded chicken and peanuts.
Breakfast
Ingredients :
- 1 cup rice
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 pound bacon, cooked and chopped
- 2 eggs
- 1/4 cup green onion, sliced
- 3 tablespoons soy sauce
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flake
- 1 avocado, mashed
- Additional fried eggs
Instructions :
- Prepare rice with two cups water in a rice cooker or on the stovetop.
- Heat butter in a skillet over medium heat and sauce garlic for 2 minutes.
- Add cooked rice, bacon, eggs, green onion, soy sauce, pepper, and red pepper flake to pan.
- Stir over heat until eggs are cooked.
- Top with avocado and additional fried eggs.
Breakfast
Ingredients :
- 1 and 1/2 cups flour
- 3 tablespoons cocoa
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 and 1/2 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- 1 pint raspberries
- 1/4 cup pistachios, chopped
- 3/4 cup milk chocolate chips, melted
- Additional butter
Instructions :
- In a large bowl, stir together flour, cocoa, baking powder, salt, and sugar. Whisk in milk, egg, melted butter, and vanilla.
- Grease a large skillet with additional butter.
- Over medium heat, pour ¼ cup of batter into skillet. Once bubbles form, flip until cooked throughout, about 1 minute.
- Serve pancakes topped with raspberries, chopped pistachios and chocolate drizzle.
Slow Cooker
Ingredients :
- 2 pounds porkloin
- 1 yellow onion, chopped
- 1 green pepper, chopped
- 1 teaspoon rosemary
- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1/2 cup honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 20 slider buns
- Salt & pepper
Instructions :
- Place porkloin, onion, green pepper, and rosemary into slow cooker and cook on high for 4-5 hours.
- Meanwhile, bring vinegar, ketchup, brown sugar, honey, Worcestershire, dijon, garlic, and salt & pepper to a boil in a large skillet over medium-high heat.
- Reduce heat to low and simmer sauce for 20-25 minutes.
- Remove porkloin from slow cooker and shred.
- Return to slow cooker with sauce and cook on low for 1 hour.
- Serve on slider buns.
Slow Cooker
Ingredients :
- 3 boneless, skinless chicken breasts
- 1 cup salsa
- 3/4 cup lime juice
- 4 cloves garlic, minced
- 15 ounces black beans
- 1 tablespoon mexican seasoning
- 12 ounces tortilla chips
- 6 ounces shredded white cheddar
- 1/2 red onion, chopped
- 3 green onions, chopped
- 1 serrano pepper, sliced
- Cilantro
Instructions :
- Place chicken in slow cooker with salsa, lime juice, garlic, and black beans. Cook on low for 7-8 hours or high for 5-6 hours. Shred chicken. Season with mexican seasoning.
- Spread tortilla chips on a baking sheet. Layer on white cheddar and chicken. Broil in oven for 3-4 minutes. Top with red onion, green onion, serrano pepper, and cilantro.
Dessert
Ingredients :
- 1 and 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 3 egg whites
- 1 teaspoon vanilla
- 1/2 cup milk
- 1/4 cup rainbow sprinkles
- 2 and 1/2 cups vanilla buttercream frosting
Instructions :
- Preheat oven to 350 degrees.
- Stir together flour, baking powder, salt, and sugar. In a separate bowl, mix butter, vanilla, egg whites, and milk.
- Combine wet and dry ingredients in a mixer. Fold in rainbow sprinkles.
- Divide into a lined muffin tin.
- Bake for 18-20 minutes.
- Allow to cool and top with vanilla buttercream frosting and additional sprinkles.
