Crustless Spinach Quiche

INGREDIENTS

1 tablespoon vegetable oil
1 onion, chopped
2 cups fresh spinach, chopped
5 eggs, beaten
3 cups Muenster cheese, grated
1/4 teaspoon salt
1/8 teaspoon black pepper

1.  Preheat oven to 350 degrees F.  Lightly grease a 9 inch round pie pan.

2.  Heat oil in a skillet over medium heat.  Add onions and stir until lightly brown.  Stir in spinach and cook for about five minutes until excess moisture has evaporated.

3.  In a large bowl, combine the eggs, cheese, salt and pepper.  Add the spinach mixture and stir until well blended.  Pour into pie pan and bake for 30 minutes.  Allow to cool down for about 10 minutes before serving.

Hard Lemonade

INGREDIENTS

fresh berries
2 oz vodka
ice
lemonade

Sometimes hard doesn't have to be difficult.  Take this libation for an example.  Add a spoon full of fresh berries to the bottom of a libation glass.  Add vodka and gently muddle.  Fill the glass with ice and top off with lemonade.  The perfect drink for those hard, hot summers.  Enjoy.

Pesto Pita Pizza

INGREDIENTS
(for one pita)

Whole wheat pita bread, 6 inch round
3 tablespoons pesto
1/2 cup feta cheese, crumbled
2 tomato slices, halved
4 large basil leaves
1 tablespoon red or white onion, chopped
spritz of olive oil

1.  Preheat oven to 360 degrees F.

2.  Place pita(s) on a large baking sheet.  Top pita with pesto (swirl over top with a spoon), feta, tomato, basil, onion and olive oil.

3.  Bake for 8 - 10 minutes.  Serve hot.

Do not over bake or the basil leaves will burn and turn brown.  Even though the feta cheese will not be melted, the pita will be hot, and yummy.

Chocolate Coconut Bars

INGREDIENTS

6 cups ground graham crackers, or other dry cookie crumbs
1/2 cup sugar
1 1/2 cup butter, melted
1 1/2 cup pecan pieces
1 cup semi sweet chocolate pieces, or dark chocolate pieces
1 cup butterscotch pieces
1 cup salted caramel pieces
2 cans (28 oz) sweetened condensed milk
1 1/2 cups shredded coconut

1.  Preheat oven to 375 degrees F.  Lightly grease and flour a 12 x 15 baking sheet.

2.  In a large bowl, combine the cookie crumbs, sugar and butter.  Pour the mixture into the baking sheet and press evenly along the bottom and up the sides.  Bake for 5 minutes, rotate, then bake for another 5 minutes.  Set aside and allow to cool for about a half hour.

3.  In a large bowl, combine the chocolate, butterscotch, salted caramel pieces and pecans.  Spread evenly over cooled cookie crust.  Pour the milk evenly over the top.  Sprinkle the coconut evenly over the top.  Bake for another 20 - 25 minutes, rotating every five minutes until the coconut has turned a golden brown.  Allow to cool on a rack before serving.

Chicken Fajita Pizza

INGREDIENTS

Pizza Dough
3/4 cups lukewarm water
1 teaspoon active dry yeast
2 cups flour
1 1/2 teaspoons salt

Pizza Toppings
1 lb chicken, cooked and sliced into strips
olive oil
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon salt
1 small onion, diced
1 green bell pepper, cored and sliced into strips
1 red bell pepper, cored and sliced into strips
1/2 cup mild salsa
2 cups Mexican style shredded cheese blend

1.  Combine the water and yeast in a large bowl until dissolved.  Add flour, salt and mix.

2.  Lay the dough out on a clean surface, along with any loose flour, and knead the dough until the flour is mixed.  About 5 minutes.  The dough should feel slightly moist and tacky.

3. Set dough aside in a medium bowl, cover with a clean cloth, and allow to rise for about an hour and a half.

4.  When ready to make the pizza, preheat the oven to 500 degrees F.


5.  Heat 2 - 3 tablespoons oil in a large skillet over medium heat, add chicken and stir frequently until lightly browned.


6.  Stir in garlic, chili powder and salt.


7.  Add onions, peppers, and cook for 5 minutes or until vegetables are tender yet firm.

8.  Line a large baking sheet with parchment paper, and lay the dough in the middle of it.  Using your hands, work the dough from the middle out until the dough is about 1/4 inch thick.  The dough will stick to the parchment paper as you work it out.  This will help make the process easier to form a 12 to 14 inch round.  Pierce the dough liberally with a fork.  Bake for 5 minutes.


9.  Remove pizza crust from oven, spoon salsa over crust, add chicken, vegetables and cheese.  Bake for 10 minutes or until cheese is melted and crust turns a golden brown.

Mango Salsa

INGREDIENTS

5 garlic cloves, finely chopped
3 large ripe vine tomatoes, chopped
3 green onions, chopped
2 mangoes, chopped
2 yellow mangoes, chopped
1 green bell pepper
1 yellow bell pepper
1 jalapeno,  finely chopped
1 lime, juiced

1/4 cup cilantro, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Combine all ingredients into a large bowl and mix well together.

Serve this colorful and flavorful salsa with tortilla chips, or as topping over white fish.  Refrigerate overnight allows the juices and flavors to set up for an exceptional spicy sweet salsa.

Electric Screwdriver

INGREDIENTS

Absolute Mandarin vodka
Sparkling Clementine soda

1.  Fill a libation glass full of ice.  Add two shots vodka, then fill the rest with soda.

Cheers!

Garlic Pasta with Chicken and Asparagus

INGREDIENTS

1 package spaghetti
1 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
2 tablespoons butter, melted
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

2 chicken breasts

Asparagus

1.  Grill or bake the chicken breasts with a little butter or olive oil.  Cut the grilled or baked chicken into cubes.

2.  Saute the asparagus with a little butter or olive oil.  Asparagus should not be over cooked.

3.  Prepare spaghetti according to package directions.

4.  In a medium bowl, combine the parsley, chives, garlic, butter, olive oil, salt and pepper.

5.  Drain finished spaghetti, then place into a large bowl and add the sauce and chicken.  Serve in a small bowl and lay asparagus across the top.

Shrimp Enchiladas

INGREDIENTS

8 large flour tortillas
32 oz (two cans) green chile enchilada sauce
16 oz (26-30 pieces) bag of cooked and peeled shrimp, remove tails

16 oz can whole kernel corn, drained
16 oz can black beans, drained
4 oz can diced green chiles
3 cups shredded Mexican style cheese blend

1.  Preheat oven to 425 degrees F.

2.  Quarter the shrimp then place into a large mixing bowl.  Add the corn, beans and chiles and mix together.  Set aside.

3.  Into a large baking dish add one can of green chile enchilada sauce.  Place one tortilla into the sauce, add several heaping spoonfuls of shrimp mixture and cheese.  Roll tortilla up and move to one end of dish.  Repeat this process until dish is full.  Pour one can of green chile enchilada sauce over rolled enchiladas.  Cover with foil and bake for 25 minutes.  Remove foil, sprinkle remaining cheese over enchiladas and bake for another 5 minutes or until cheese is melted.

Caprese Pizza

INGREDIENTS

Pizza Dough
3/4 cups lukewarm water
1 teaspoon active dry yeast
2 cups flour
1 1/2 teaspoons salt
1 teaspoon ground oregano

Pizza Toppings
1 tablespoon olive oil
3 cloves garlic, chopped
1 1/2 cups cherry, grape or other small tomatoes, cut in half.
2 cups mozarella cheese, shredded
1/2 cup fresh basil leaves
3 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1/4 teaspoon salt

1.  Combine the water and yeast in a large bowl until dissolved.  Add flour, salt, and oregano and mix.

2.  Lay the dough out on a clean surface, along with any loose flour, and knead the dough until the flour is mixed.  About 5 minutes.  The dough should feel slightly moist and tacky.

3. Set dough aside in a medium bowl, cover with a clean cloth, and allow to rise for about an hour and a half.

4.  When ready to make the pizza, preheat the oven to 500 degrees F.

5.  Line a large baking sheet with parchment paper, and lay the dough in the middle of it.  Using your hands, work the dough from the middle out until the dough is about 1/4 inch thick.  The dough will stick to the parchment paper as you work it out.  This will help make the process easier to form a 12 to 14 inch round.  Pierce the dough liberally with a fork.  Bake for 5 minutes.

6.  In small bowl, mix the olive oil and garlic.  Remove pizza from oven and spread mixture over crust.  Top with tomatoes, basil, and cheese.  Bake for 12 minutes or until cheese melts and crust has turned a golden brown.

7.  While pizza is baking, bring the balsamic vinegar to a simmer in a small saucepan over medium - low heat.  Simmer for about 10 minutes or until the vinegar is reduced by a half.

8.  Remove pizza from oven.  Drizzle with vinegar, and sprinkle with salt and pepper.  Top of with any left over small basil leaves.
  

Lasagna Casserole

INGREDIENTS

1.5 to 2 lbs hot Italian sausage or turkey sausage
2.5 to 3 cups white or yellow onion, chopped
4 to 5 cloves garlic, finely chopped
8 oz can tomato paste
2 bay leaves
2 teaspoons oregano
28 oz diced tomatoes
12 oz Rotini pasta

16 oz ricotta
1 cup Parmesan cheese
pepper to taste
mozzarella, shredded for topping
fresh basil, chopped for topping

1. In a large pasta pot add the sausage, crumble it with a wooden spoon, and stir it occasionally until it starts to lightly brown.  Add the onion, garlic and mix it into the sausage.  Let cook for about 5 minutes.

2. Add the tomato paste, bay leaves, oregano and diced tomatoes.  Mix well together and then add 7 cups of chicken stock.  Simmer for 30 minutes, stirring occasionally.

3.  Add the Rotini and boil for 10 - 12 minutes.

4.  Meanwhile, in a large bowl mix together the ricotta, Parmesan and pepper.

Serve the lasagna casserole in single serving bowls.  Top each with a tablespoons of the ricotta mixture, and sprinkle with mozzarella and some fresh chopped basil.
 

Chocolate Gingerbread Yule Log

INGREDIENTS

Chocolate bark:
8 oz semisweet baking chocolate

Gingerbread cake:
5 large egg whites
1/8 teaspoon cream of tartar
1/4 cup sugar

3/4 cup cake flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon salt

5 large egg yolks
1/3 cup brown sugar, packed
1/4 cup molasses
2 tablespoons canola oil
1 tablespoon fresh ginger root, finely chopped


dark cocoa powder

Filling
16 oz Marscapone cheese
2/3 cup powder sugar
4 tablespoons heavy cream
1/4 teaspoon salt
2/3 cup mini semisweet chocolate chips

Chocolate Buttercream frosting:
6 oz dark chocolate, melted and cooled
2 large egg whites
1/2 cup sugar
1/8 teaspoon salt
3/4 cup unsalted butter, softened

*Read the directions carefully before beginning.  Depending upon how many mixing bowls you have, you may need to transfer mixed ingredients into temporary bowls.

1. For the chocolate bark, finely chop the baking chocolate and then melt it in a double boiler.  Line a large cookie sheet with wax paper and spread the melted chocolate in a thin layer.  Refrigerate for at least 30 minutes.

2. Pre-heat oven to 350 degrees F.  Line a large cookie sheet with wax paper, and grease it with butter.

3. Now for the gingerbread cake.  First, set egg whites aside in a large mixing bowl, and allow to stand at room temperature for about 30 minutes.  In a medium bowl, sift the flour, spices and salt together at least twice, set aside.

4. In a large mixing bowl on medium - high speed, beat together the egg yolks while gradually adding the brown sugar until thick.  Beat in the molasses, oil and fresh ginger root.  Fold in the flour mixture.

5. Add cream of tartar to the egg whites and beat on medium speed until soft peaks form.  Gradually add the sugar and beat on high speed until stiff glossy peaks form.  Using a whisk, fold 1/4 of the egg white mixture into the cake batter, then fold in the remaining whites.  Spread the cake batter evenly onto the pre-greased baking sheet.  Bake 15 minutes or until the top of the cake springs back lightly when touched.  Cool 5 minutes.

6. Carefully invert cake onto wax paper dusted with dark cocoa powder.  Gently peel off original wax paper from the cake.  Roll up cake in dusted wax paper jelly roll style, and cool completely on a wire rack.

7.  For the filling, in a medium bowl, mix the Marscapone cheese, powdered sugar and salt until blended.  Stir in mini semisweet chocolate chips. Set aside, or refrigerate covered until later.

8. For the buttercream, melt the dark chocolate, then set aside and allow to cool.  Place egg whites, sugar and salt in a double boiler over medium heat, and whisk until blended.  Heat the mixture to 160 degrees F, whisking constantly.  The mixture will appear white and gooey when done.  Remove from heat, pour whites into a large mixing bowl, and whisk on high speed until stiff glossy peaks have formed and the mixture has cooled, about 5 minutes.  Gradually whisk in the softened butter and cooled chocolate.

8.  Carefully unroll the cake and gently spread the filling evenly to 1/4 inch from the edges.  Roll up the cake, while carefully removing the wax paper, and transfer to a serving platter.  Carefully spread buttercream all over the cake.  Break up the chilled chocolate into small pieces and decorate the cake.  Refrigerate, loosely covered, until ready to serve.  Cut cake with a serrated knife.

Cucumber Sandwich

INGREDIENTS

crusty bread, sour dough bread, or your favorite bread slices
mozzarella, sliced into 1/4 inch thick pieces
avocado, sliced into 1/4 inch thick pieces
cucumber, peeled and cut to 1/4 inch thick pieces
lettuce, preferably dark leafy greens
mustard

1.  Spread mustard on one slice of bread, then layer the cucumber, mozzarella, lettuce and avocado.  Cover with second slice of bread and gently press down...and enjoy.  Serve with your favorite crackers or crisps.

Cranberry Crush

INGREDIENTS

ginger ale
2 shots spiced rum
1 shot cranberry juice
lemon and lime wedges to garnish

1.  Fill a libation glass 1/3 full with ginger ale.

2. Add shots, and then fill the rest of the way with crushed ice.  Garnish with lemon and lime wedges.

Goat Cheese Stuffed Meatballs

INGREDIENTS

1 yellow bell pepper, chopped and roasted

3/4 cup dried bread crumbs
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 egg
1/4 cup milk
1 lb ground beef, or ground turkey, or ground chicken
2 oz goat cheese
olive oil

1.  Pre-heat oven to 350 degrees F.  Line a baking sheet with wax paper.

2.  To roast the yellow bell pepper, chop it up into 1/4 inch size pieces and place in a large saute pan pre-greased with olive oil.  Cook on medium heat, tossing the peppers every few minutes until they start to lightly brown.

3.  In a large bowl, combine the bread crumbs, garlic, salt, oregano, milk, egg and roasted pepper.  Add the meat and lightly mix together.  Try not to over mix, as doing so will result in a tougher meatball.

4.  Form 8 evenly sized meatballs and place onto the prepared baking sheet.  Break or slice the goat cheese into 1 inch sized cubes and press into the top of the meatball.  Drizzle olive oil across the tops of the meatballs, and then bake for 20 minutes until cooked through.

Serve with a warm bed of marinara sauce, along with garlic bread, polenta, or rice.

Mini-Quiches

INGREDIENTS

8 eggs
1/2 cup milk
1 teaspoon baking powder
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon black pepper

cheese, grated or cubed, whatever your favorite is
optional: cooked pepperoni, chopped

1/2 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 large tomatoes, chopped

1.  Preheat oven to 375 F degrees.  Grease a 12 cup cupcake tin.

2.  Saute the onion, peppers and tomatoes in a large frying pan.

3.  Mix together the eggs, milk, baking powder, oil, salt and pepper.

4.  Place a table tablespoon of the sauteed vegetables into each cup cake tin.  Next, layer in a tablespoon full of grated or cubed cheese, (add optional pepperoni).  Finally, pour the egg batter into each cup cake tin until just full.  Bake for 20-25 minutes, or until the tops of the egg cakes turn a golden brown.  Remove from oven and allow to cool for about 5 minutes before serving.

If you make enough in advance, you can freeze them, or store the egg cakes in the fridge for up to four of five days, and enjoy them daily for breakfast. 

Grilled Salmon with Lemon Dill Sauce

INGREDIENTS

The Salmon
1 lb salmon steaks or fillets
3 lemons
olive oil
ground pepper

The Dill Sauce
4-6 oz plain yogurt
1/2 cucumber chopped and minced
1 tablespoon dill weed
1 teaspoon mint leaves, finely chopped
1/2 lemon, juiced
1/2 teaspoon ground pepper

1.  Place salmon in a foil boat, drizzle with olive oil, and sprinkle with pepper.  Slice one lemon into four rounds and place on the salmon.  Juice 1 1/2 lemons and drizzle over salmon.  Close the foil boat, and grill until the salmon flakes away easily with a fork.  A one inch thick piece of salmon will grill for about 10 - 12 minutes.

2.  In a medium bowl, combine yogurt, cucumber, dill weed, mint leaves, pepper and lemon juice.  Serve over salmon.

Raspberry Limoncello Cocktail

INGREDIENTS

1 shot Limoncello
Pomegranate soda
Raspberry lemonade

1.  Fill a libation glass with ice.  Add a shot of Limoncello.  Fill to half way with soda, then top off with lemonade.  Light, refreshing, relaxing.

Cheesy Turkey Logs

INGREDIENTS

1 lb ground turkey
4 cloves garlic, finely chopped
2/3 cup bread crumbs
1 teaspoon pepper
1/2 teaspoon salt
1 block of jalapeno jack cheese, cut lengthwise into eight pieces

hot dog buns
favorite condiments

1.  In a large bowl mix together the turkey, garlic, bread crumbs, salt and pepper.

2.  Divide turkey mix into four balls.  Lay each turkey ball out onto a piece of wax paper or saran wrap and work the ball into a 1/4 inch thick rectangle.

3.  Place a cheese log onto one end of the turkey rectangle and carefully roll the meat over and around the cheese log, slowly peeling away the wax paper or wrap.  Use your fingers to tuck in and close off the ends.

4.  Remove cheesy meat logs from wrap, pre-grease grill with olive oil, and grill for 10 -12 minutes.  Turn the logs every few minutes so all four sides are evenly cooked.

Crostini, with Avocado

INGREDIENTS

1/2 loaf of french or crusty bread
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

8 oz mozzarella, cut to 1/4 inch thick slices
fresh basil leaves, cut into thin strips
1 large avocado, cut to 1/4 inch thick slices
20+ cherry tomatoes, halved
balsamic vinegar

1.  Pre-heat oven to 350 degrees.

2.  Cut the bread into 1/2 inch thick pieces.  Set evenly spaced on a baking sheet.
 
3.  In a bowl, combine the olive oil, salt, and pepper.  Slather each piece with the mixture.

4.  Add a slice of mozzarella to each piece of bread and bake in the oven for about 10 - 15 minutes.

5.  Remove bread from oven and place on a large serving plate.  Sprinkle the basil on top of each piece.  Add a slice of avocado and several tomatoes to each piece.  Drizzle the balsamic vinegar over each piece.  Serve as an appetizer or a meal.