Spinach and Artichoke Dip
Contains dairy
Ingredients
8 oz. cream cheese, well softened
1/4 cup sour cream
1/4 cup mayonnaise
1 garlic clove, minced (1 tsp)
2/3 cup (76g) finely shredded parmesan cheese
1/2 cup (56g) finely shredded mozzarella cheese
Pepper, to taste
1 (14 oz) can quartered artichoke hearts, can liquid drained, squeeze artichokes to drain excess liquid, chopped
6 oz. frozen spinach, thawed, squeezed to drain excess liquid
Instructions:
Preheat oven to 350 degrees. Spray a small (1 quart) baking dish with non-stick cooking spray.
In a mixing bowl stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper.
Stir in artichokes and spinach.
Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes.
Serve warm with tortilla chips, crackers or toasted baguette slices
Modern Deviled Eggs
Contains dairy
Ingredients
12 hard-boiled eggs
1/3 cup mayonnaise
1 tablespoon freshly-squeezed lemon juice (or Distilled vinegar)
2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
sea salt and freshly-cracked black pepper
toppings: smoked paprika and chopped fresh chives
Instructions:
Slice the hard-boiled eggs in half lengthwise. Scoop out the egg yolks and transfer them to a small mixing bowl*.
Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo, lemon juice, Dijon, garlic powder, and a generous pinch of salt and pepper and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed. Or if the mixture seems too thick, just add in some more Mayo or a tiny splash of water.
Either using a spoon or a small cookie scoop or a piping bag, fill the inside of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives, and serve immediately.
Mini Fried Chicken and Waffles W/ Honey Bourbon Glaze
INGREDIENTS
FOR THE MARINADE
2 pounds chicken tenderloins
1 cup buttermilk
1-1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
FOR THE BREADING
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
3 tablespoons buttermilk
3-4 cups vegetable oil, for cooking
INSTRUCTIONS
To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
BBQ Pulled Pork W/ Homemade Coleslaw
INGREDIENTS
1/4 cup brown sugar
1 tablespoon chile powder
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
1 pork shoulder roast (also called pork butt)
4 onions, cut into halves
INSTRUCTIONS
Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.
Preheat the oven to 300 degrees F.
Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
Homemade Coleslaw-
1 medium cabbage (about 2 pounds), outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup (170 grams) mayonnaise, try our homemade mayonnaise recipe
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
Instructions
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Herbed Marinated Grilled Flank Steak W/ Orzo Pasta Salad
Ingredients for the marinade
1 cup extra virgin olive oil;
2 lbs of Flank Steak
3 garlic cloves, minced;
2 shallots, minced;
3 tbsp. fresh basil, minced;
2 tbsp. fresh parsley, minced;
2 tbsp. fresh rosemary, roughly chopped;
2 tbsp. fresh thyme, roughly chopped;
2 tsp. dried oregano;
3 tbsp. red wine vinegar;
Sea salt and freshly ground black pepper;
Instructions:
In a bowl, combine all the ingredients for the marinade and season to taste.
Pour half of the marinade into another container. Add the steaks, and marinate for 20 minutes at room temperature.
Preheat a grill or skillet over a high heat.
Cook the steaks for 4-6 minutes per side for a medium-rare steak (or adjust to your preferred doneness level).
Spread the remaining marinade (the half that you didn’t use for the steaks) over a cutting board, and press both sides of each steak onto the marinade-covered board to pick up the herbs.
Slice the steaks and serve well coated with the marinade
Orzo Pasta Salad
Ingredients
½ (16 ounce) package uncooked orzo pasta
½ pint cherry tomatoes, halved
½ cup diced red onion
1 cup diced cucumber
1 cup pitted Mediterranean olives, cut in half
1 cup finely diced Asiago cheese
Vinaigrette:
1 ½ teaspoons minced fresh garlic
½ cup extra-virgin olive oil
½ cup red wine vinegar
½ lemon, juiced
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup chopped fresh basil
2 tablespoons chopped fresh parsley
Instructions:
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 9 minutes. Drain well. Rinse with cold water and drain well again.
Combine orzo, cherry tomatoes, red onion, cucumber, olives, and Asiago cheese in a large bowl.
Whisk garlic, olive oil, red wine vinegar, lemon juice, salt, and pepper together in a small bowl to make the vinaigrette. Drizzle over the orzo mixture and toss lightly to combine. Add basil and parsley and mix well. Let sit for 20 minutes for flavors to blend, stirring occasionally.
Citrus Shrimp Cocktail
Contains shell fish
Ingredients:
2 pounds Medium - shrimp peeled and de-veined, tail-on
1 cup Olive oil
2 tablespoon Orange zest
2 tablespoon Lemon zest
2 tablespoon Lime zest
1/2 cup Orange Juice
1/2 cup Lemon juice
1/2 cup Lime juice
3 tablespoons Garlic minced
1/4 cup Parsley finely chopped
1/4 cup Cilantro finely chopped
1 teaspoon Salt
1/2 teaspoon Pepper
Instructions
In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, parsley, cilantro, salt, and pepper. Whisk together.
Steam Shrimp until pink in color and cooked through.
Chill Shrimp until cooled down in temperature.
Place the shrimp into a large bowl or container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag.
Hold shrimp Chilled until ready to serve.
Spicy Cocktail Sauce
Ingredients:
1 cup ketchup
2 teaspoons prepared horseradish
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (recommended: Tabasco)
1 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Instructions:
In a small bowl, combine all the ingredients and stir to blend well. It will keep, covered and refrigerated, up to 1 week