Peach Caprese Salad
Contains dairy
INGREDIENTS
6oz ball fresh mozzarella cheese, sliced 1/2" thick
1 ripe peach, sliced 1/2" thick
1 vine-ripened tomato, sliced 1/2" thick
12 leaves fresh basil
extra virgin olive oil
good balsamic vinegar OR reduced balsamic vinegar
salt and pepper
DIRECTIONS
Layer mozzarella cheese slices with peaches, tomatoes, and basil. Drizzle with extra virgin olive oil and balsamic vinegar, sprinkle with salt and pepper, then serve
SSgt Castillo Bacon Roasted Brussels Sprouts with Cranberries
Ingredients
16 oz Brussels sprouts
4 slices bacon
salt and pepper
1/2 cup fresh cranberries
Instructions
1. Cook bacon in a large saucepan until crispy. Remove onto a paper towel lined plate. Reserve bacon grease.
2. Preheat oven to 400 degrees F.
3. Trim Brussels sprouts. Place on a parchment paper lined large baking sheet. Season with salt and pepper. Pour bacon grease over sprouts. Toss gently. Add fresh cranberries.
4. Roast for 20 minutes or until the Brussels sprouts are tender and cranberries burst.
5. Chop bacon and sprinkle over vegetables.
6. Serve immediately.
GySgt Fall Farro Salad
Contains pecans
FOR THE FARRO
1 cup uncooked whole farro, see notes
3 cups water or stock, try our veggie stock or chicken stock
1 bay leaf
FOR THE SALAD
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1/4 cup extra virgin olive oil
1 medium apple, cored and sliced into 1-inch pieces
3 cups arugula or salad greens
Handful fresh herbs, torn into small pieces, see notes for suggestions
1/2 cup pecan halves, toasted and chopped
1/2 cup golden raisins or other dried fruit
1 1/2 ounces crumbled goat cheese, optional
Salt and fresh ground black pepper
DIRECTIONS
· COOK FARRO Add water or broth, farro, bay leaf, and a big pinch of salt to a medium saucepan. Bring to a boil, and then reduce to a simmer. Cook, partially covered, until farro is tender, 30 to 40 minutes. Drain the farro.
1. MAKE DRESSING In a large salad bowl, whisk together the lemon juice, mustard, and honey or maple syrup until blended. Gradually add the oil, whisking constantly, until the dressing looks well blended and creamy. Season to taste with salt and fresh ground black pepper.
1. TO FINISH Add the sliced apples, cooked and drained farro, arugula, herbs, nuts, and the raisins. Toss well. Crumble goat cheese on top, and then serve.
Lobster Sauce
Ingredients
· 4 tablespoons (1/2 stick) unsalted butter
· 1 tablespoon vegetable oil
· 1/2 cup finely chopped yellow onion
· 1/4 cup finely chopped celery
· 1/4 cup finely chopped carrots
· 2 tablespoons minced shallots
· 1 tablespoon minced garlic
· 2 tablespoons all-purpose flour
· 1/4 cup cognac, or other brandy
· Shells from 2 (1 1/2-pound) lobsters
· 4 cups shrimp stock, or canned low-sodium chicken broth
· 3 tablespoons tomato paste
· 1 teaspoon kosher salt
· 1/4 teaspoon paprika
· 1/8 teaspoon cayenne
· 1 cup heavy cream
Instructions
Gather the ingredients.
Add the butter and oil to a medium, heavy stockpot over medium-high heat.
Once the butter has melted, add the onion, celery, and carrots and then cook until soft, about 4 minutes. Add the shallots and garlic and cook until softened, about 2 minutes.
Stir in the flour and continue to stir until the mixture is a light blond color, about 2 minutes.
Add the cognac and stir for 30 seconds, scraping the bottom of the pot with a wooden spoon to release any browned bits
Add the lobster shells, then stir in the shrimp stock. Bring to a boil over high heat.
Reduce the heat to medium-low and add the tomato paste, salt, paprika, and cayenne. Simmer uncovered, stirring often, until the sauce is slightly thickened, about 1 hour.
Remove the shells and strain the sauce through a fine-mesh strainer into a medium saucepan.
Add the heavy cream and bring to a boil over medium-high heat. Reduce the heat to medium and simmer briskly until the sauce is reduced to about 3 cups, about 15 minutes
Use warm with seafood dishes or as a finishing sauce. Enjoy
Corn Succotash
INGREDIENTS
4 ears of corn in their husks
1 Tablespoon Extra-Virgin Olive Oil Try Caraluzzi's Extra Virgin Olive Oil
1 cup diced zucchini squash
1 cup chopped tomato peeled and seeded
1 cup cooked lima beans
½ cup scallions thinly sliced on diagonal
¾ cup low-sodium vegetable broth
1 Tablespoon chopped parsley
2 teaspoon chopped tarragon
Salt and pepper to taste Try Caraluzzi's Sea Salt and Five Pepper Blend
INSTRUCTIONS
1. Preheat oven to 400 degrees. Dampen corn husks with cold water and place directly on the oven rack. Roast corn until kernels are tender and cooked through, 10 -15 minutes.
2. When corn is cool enough to handle, pull away husk and silk. Cut kernels from cob and reserve.
3. Heat oil in a large sauté pan over medium high heat until it shimmers. Add corn and zucchini (squash) and sauté, stirring occasionally, until zucchini is tender about 3 minutes.
4. Add tomato, lima beans, scallions, and broth. Continue to sauté until all ingredients are very hot about 4 minutes.
5. Remove pan from heat. Stir in parsley and tarragon. Season to taste with salt and pepper. Serve immediately.
GySgt Lewis Beurre Monte Shrimp with Succotash and Lobster Sauce
Contains shell fish & dairy
Ingredients
1 cup butter
1 cup water
10-15 garlic cloves, chopped
1 (2 pound) bag Peeled and Deveined Frozen Shrimp
1 bunch scallions, chopped
salt and pepper to taste
Directions
1. In a medium pot over medium heat, combine butter, water and garlic. Season with salt and pepper. bring to a simmer and melt butter.
2. Add shrimp and cook for about 15 minutes, or until shrimp turn pink. Add scallions. Season with salt and pepper.
SSgt Castillo Marsala Honey Pear Crostini with a Gorgonzola Spread
Contains dairy
Ingredients
2 pears (approximately 1 pound total weight) each cut into 1/8's unpeeled and uncored)
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala
2 tablespoons honey
1/2 cup walnut halves
1 pound ripe gorgeous Gorgonzola in perfect condition; it should never have seen the inside of your fridge
Directions
While you are cutting the pears, let the oil heat in a large frying pan/skillet.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and honey together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.
Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over. Remove them to the plate with the pears and add the Gorgonzola.
Beurre Monte Shrimp with a Corn Succotash and Lobster Sauce
Sgt Ocasio Fennel & Leek Arancini
Contains dairy
Ingredients
7 cups chicken or turkey stock, simmering
1/2 tsp dried thyme optional
2 tbsp butter
1 leek, green parts removed and sliced as shown above
1 fennel, chopped as shown above, reserving fronds for garnish
4 eggs
1 cup milk
1 container Italian seasoned breadcrumbs
2 cups flour
Enough canola oil for frying
1 garlic clove, minced
2 cups arborio rice
3/4 cup white wine
1 cup fontina cheese, shredded
1/4 cup Parmigiano cheese, grated
salt and pepper, to taste
Instructions
Bring the chicken or turkey stock to a simmer, stir in dried thyme if using.
In a large dutch oven, melt butter on medium high heat. Add leeks and sauté, stirring, for 3 minutes.
Add fennel and garlic and cook for 5 minutes. Salt lightly.
Add the white wine and cook for 2 minutes longer until most of it has evaporated.
Add the arborio rice and stir to ensure each grain of rice is coated with butter and cook until the rice is translucent, about 2 minutes.
Gradually begin adding the broth, 1 ladle full at a time. Cook, stirring, until the liquid has been absorbed by the rice before adding more broth. Continue adding broth and cook, stirring, until the rice is slightly al dente, or until desired doneness. This will take approximately 20 minutes. Add salt and pepper, to taste.
When the rice is ready, remove from heat and stir in the shredded Fontina and Parmigiano cheeses. Serve hot with fennel fronds as a garnish and extra Parmigiano cheese at the table.
Notes
Arborio, a short grain Italian rice, is typically used for making risotto. Carnaroli or Vialone Nano are also good choices.
Never add cold stock to your risotto! Be sure to keep the stock simmering as you add it to the risotto.
You'll know it's time to add more stock to your risotto when you drag a wooden spoon across the bottom of the pot, and it leaves a gap that doesn't immediately fill in with the rice mixture.
Risotto is ready when the rice is al dente or has a slight bite left in it.
Once Risotto is done place on a sheet pan to cool in the refrigerator for at least and hour.
Make and Egg Wash in a bowl, mix together Italian seasoned breadcrumbs. Place unseasoned flour in a bowl.
Remove Risotto from the refrigerator and roll out a tiny ball with your hands, then dip in the flour mixture, then into the egg wash and then into the breadcrumbs.
Fry at 350 until golden brown.
Sgt Monroe Best Oreo Cheescake
Contains dairy
Ingredients
Crust
· 35 Oreos (3 cups |403g Oreo crumbs)
· 5 tbsp (70g) butter, melted (salted or unsalted is fine)
Filling
· 24 ounces (678g) cream cheese, room temperature
· 1 cup (207g) sugar
· 3 tbsp (24g) all purpose flour
· 1 cup (230g) sour cream
· 1 1/2 tbsp vanilla extract
· 4 large eggs, room temperature
· 1 cup (134g) Oreo crumbs (from about 11–12 Oreos)
· 20 Oreos, cut into quarters
White Chocolate Ganache
· 7 oz white chocolate chips
· 4 tbsp (60ml) heavy whipping cream
· Chopped Oreos
Whipped Cream
· 1 cup (240ml) heavy whipping cream, cold
· 1/2 cup (58g) powdered sugar
· 3/4 tsp vanilla extract
· Oreos, cut in half
Instructions
CRUST
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 8-10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
FILLING
1. Reduce oven temperature to 300°F (148°C).
2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Gently stir the Oreo crumbs into the filling.
5. Pour a third of the cheesecake filling into the crust and spread evenly. Top it with half of the quartered Oreos.
6. Add another third of the cheesecake filling and spread evenly, then the other half of the Oreos.
7. Top the cheesecake with the remaining filling and spread into an even layer. It should be a thick enough layer to keep the Oreos from floating to the top. Try not to jostle the cheesecake around too much, or the Oreos will come to the surface. You want to avoid that so that you don’t end up with cracks in the top of your cheesecake. If some Oreos or air bubbles surface, use a toothpick to push down the Oreos and pop the bubbles.
8. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. Bake for 1 hour 20 minutes. The center should be set, but still jiggly.
10. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
13. Remove the cheesecake from the springform pan and place on a serving dish.
14. To make the ganache, place the white chocolate chips in a medium heat proof bowl.
15. Heat the heavy cream just until it begins to boil.
16. Pour the hot cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If not completely melted and smooth, heat in 10 second increments, stirring between each until fully melted.
17. Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly.
18. To make the whipped cream, add the heavy whipping cream and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
19. Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
20. Finish the cheesecake off by adding additional chopped Oreos to the center of the cheesecake and an Oreo half to piped whipped cream swirls.
21. Refrigerate until ready to serve. Cheesecake is best for 4-5 days.
SSgt Prunty Pumpkin Crumb Cake Muffins
Contains dairy
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree
2 large eggs, at room temperature
1/4 cup (60ml) milk, at room temperature*
Crumb Topping
3/4 cup (94g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice*
6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional)
1 and 1/2 cups (180g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
2 Tablespoons (30ml) milk*
Instructions
1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
SSgt Prunty Lemon Bars
Contains dairy
Ingredients for Crust
2 Cups Flower
1 Cup Butter Softened
1 Cup Powder Sugar
For Crust combine all ingredients to for a mixture that resembles coarse gram cracker mixture and place into mini muffin pans, bake at 350 for 15 minutes to set the crust them remove from the oven and let cool.
Ingredients for Filling
½ Cup of Flower
2 Cups of Sugar
4 Eggs
½ Cup of Lemon Juice
1 Teaspoon of Lemon Extract
In a mixer whip sugar and eggs until they combine and make a light airy mixture that doubles in size. Then add ½ cup flower and combine. Once the mixture is combined add the remaining ingredients being careful not to over mix. Pour into your mini muffin pans over you beautifully bake crust and bake for another 25 minutes until the lemon mixture has set. Remove from the oven and let cool. Top with some powdered sugar for garnish and would pair perfect with anything blue berry
SSgt Prunty Baked Chicken Dijon
Contains dairy
Ingredients & Instructions
4 Boneless Skinless Chicken Breast
Marinade= 5 teaspoons of Dijon mustard, 1 stick of butter and 1 clove chopped garlic. Blend all ingredients in a saucepan. Once combined and melted cool.
Mix 1 container of breadcrumbs, 1 cup parmesan cheese, dried Italian seasoning, salt and pepper.
Dip chicken breast in the marinade and then coat evenly all sides with the bread crumb mixture and set in the refrigerator for 1 hr to let the breading set.
Remove from the refrigerator and bake at 350 for 25 minutes until chicken reaches internal temp of 165.
In a bowl combine half a cup of mayo, ¼ cup of Dijon mustard, and 1 table spoon of Garlic Powder and use as a sauce for the Baked chicken.
Sgt Vargas Lumpia
Contains dairy
Ingredients
2 pack ground Pork
2 eggs 1 pack shredded carrots
1 onions
1 bulb garlic
S&P to taste
Maggie sarap to taste
Half box of bread crumbs
Lumpia wrapper
Instructions
Mix all ingredients, spoon mixture into the Lumpia wrappers. Fry in oil at 350 until golden brown and cooked through