SPAGHETTI AL PESTO

iNGREDIENTS

¾ cup extra virgin olive oil

2 - 3 medium garlic cloves

3 cups packed basil leaves

1 teaspoon Kosher salt - or to taste

½ teaspoon pepper

4 ounces feta cheese

INSTRUCTIONS

Quickly, gently, rinse the basil leaves in warm/hot water and drain.

If using a food processor, pulse all ingredients except the oil then drizzle in the oil and process until you have a smooth sauce.

If using a blender, add in your ingredients and blend until smooth stopping as needed to push down ingredients.

Serve with your favorite pasta.

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Chocolate Pudding

Ingredients

1 cup self raising flour
⅓ cup castor sugar
2 tablespoons cocoa
 ½ cup milk
 40g butter, melted
 1 free range egg, lightly beaten
 ½ teaspoon pure vanilla essence
  1 cup brown sugar
 2 tablespoons cocoa (extra)

 1 cup boiling water
  Cream, for serving

Instructions

Preheat oven to 180˚C (160°C fan-forced). Grease a 4 cup ovenproof dish. Sift flour, sugar and cocoa into a mixing bowl. Combine milk, butter, egg and vanilla in a jug and pour into the dry ingredients. Mix gently until just combined. Pour into the prepared ovenproof dish. Combine brown sugar, extra cocoa and boiling water into another jug, mix well. Gently pour the sauce mixture into dish and bake for 20-25. Serve warm with cream.

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Potato Salad

Ingredients:

1. 3 lbs Red Potatoes - cut into large chunks
2. 3 Celery Stalks - sliced or chopped
3. 2 Large Dill Pickles - chopped
4. 3 Tablespoons Pickle Juice (liquid from jar)
5. 6 ounces Medium Black Olives - chopped
6. 1/4 Cup Finely Chopped Red Onion
7. 5 Hard Boiled Eggs - peeled and chopped
8. 1 Cup Mayonnaise
9. 1 Tablespoon Mustard
10. 1/2 teaspoon Sea Salt
11. 1/4 teaspoon Ground Pepper
12. Fresh Chopped Dill - to taste

Instructions:

1. Cover potato chunks with water and boil until tender but not falling apart. Drain and refrigerate potatoes until cooled.
2. Place eggs in medium pot and cover with water. Bring to a boil, remove from heat and cover for 10 minutes. Remove eggs after 10 minutes and refrigerate to cool.
3. In a large bowl, combine all ingredients.
4. For best results refrigerate potato salad overnight. (optional)

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Mashed Patato Puffs

INGREDIENTS:

2 eggs

1/3 cup sour cream, plus more for serving

1 heaping cup shredded sharp cheddar cheese

2 tablespoons grated Parmesan

2 tablespoons chopped chives

salt and black pepper, to taste

3 cups mashed potatoes

INSTRUCTIONS:

1. Preheat oven to 400 degrees F. Butter 8 - 9 of the wells of a cupcake pan - preferably nonstick.
2. In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
3. Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.
4. Spoon them into the pan filling the cups just to the top or a little below.
5. Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.
6. Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream.

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Parmesan Crusted Chicken

Ingredients:

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

4 tsp. Italian seasoned dry bread crumbs

Instructions:

1. Preheat oven to 425° F.
2. Combine mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
3. Bake 20 minutes or until chicken is thoroughly cooked.

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Baked Chicken, Potatoes and Zucchini in a Buttery, Lemony Garlic Sauce

Ingredients:

4 boneless, skinless chicken breasts

sea salt and fresh black pepper

4 - 5 cups cubed potatoes (if the peels look good, leave them on unless you dislike them)

4 - 5 cubs cubed zucchini (cut it a little bigger than the potatoes), peels on, some of the seeds scraped out

1 large yellow onion, thickly sliced

6 cloves garlic, sliced

1 cup chicken broth

2 tablespoons melted butter

the zest of 1 lemon, then quarter it

Sauce:

2 tablespoons butter

4 cloves garlic

3/4 cup broth

1/2 cup heavy cream or half & half

1 tablespoon cornstarch

the zest of 1 lemon

1 tablespoon lemon juice

1 teaspoon chopped parsley

Instructions:

1. Preheat oven to 400 degrees F. Place the chicken breasts in a large roasting pan, big enough to hold the vegetables too (they don't have to be in a single layer). Season it well with salt and pepper.
2. Add the vegetables to the pan with the lemon quarters (don't squeeze them) placing them all around the chicken. Sprinkle them with salt and pepper.
3. Whisk the broth, butter and lemon zest together with a few good dashes each of salt and pepper. Pour it over the chicken.
4. Bake about 40 - 45 minutes until the chicken is cooked through and the vegetables are tender. Toss the vegetables at the halfway mark.

Make the sauce:

5. In a medium saucepan melt the butter over low heat and add the garlic with a dash of salt, cook until fragrant about 2 minutes.
6. Add the broth and then whisk in the half & half. Turn heat up to medium-high and bring to a simmer.
7. In a small bowl whisk the cornstarch into 2 tablespoons water until dissolved. Add it slowly to the broth, whisking constantly. Bring to a simmer and cook 5 minutes, stirring often.
8. Remove from heat and whisk in the lemon zest, juice and parsley. Serve over the chicken and vegetables.

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Raspberry Shortbread Cookies

Ingredients

• 1 cup butter
• 2/3 cup white sugar
• 1/2 teaspoon almond extract
• 2 cups flour
• 1/2 cup seedless raspberry jam

            For Glaze:

• 1/2 cup confectioners' sugar
• 3/4 teaspoon almond extract
• 1 -2 teaspoons milk

Instructions

1. Beat together butter, sugar, and 1/2 teaspoon almond extract in a large bowl until light and fluffy.

2. Gradually mix in flour until combined.

3. Heat oven to 350°F.

4. Use a small cookie scoop to measure dough; roll dough into 1- inch balls.

5. Place dough balls 2 inches apart onto ungreased cookie sheet.

6. Using your thumb or a small cap, make an indention in the center of each cookie.

7. Fill each indention with about 1/4 teaspoon of jam.

8. Bake for 14 - 16 minutes or until the bottoms of the cookies are very lightly browned.

9. Allow cookies to cool for about a minute on the cookie sheet, then move to a cookie rack to cool completely.

10. To make the glaze, combine confectioners' sugar, almond extract, and milk in small bowl, adding the milk gradually until the desired consistency is achieved; drizzle over cooled cookies.

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Nutella Cherry Hand Pies

Ingredients:

Hand Pies

1. 1 Package of Pillsbury Pie Crusts (2 crusts)
2. 2-3 Tb Smucker's Tart Cherry Preserves
3. 2-3 Tb Nutella
4. 1 Egg

Glaze

1. 1/2 Cup Powdered Sugar
2. 2-3 tsp Hot Water

Instructions:

Hand Pies

1. Preheat oven to 350°
2. Let both pie crusts sit out at room temperature for 15 minutes.
3. Unroll crusts and cut out desired shapes. (I used a cup that was the size circle that I wanted)
4. Transfer half of the circles to a greased cookie sheet.
5. Spread about 1 tsp of Nutella on the pie crust circles that are on the cookie sheet. Do not spread all the way to the edges.
6. Top Nutella with 1 tsp Tart Cherry Preserves. Feel free to add a little extra filling but don't go overboard or the pies will burst while cooking.
7. For the egg wash - mix egg and 1 tsp water with fork until combined. (if you don't have an egg, heavy cream works just as well)
8. Brush inside edges of the circles with the egg wash.
9. Top the filled crusts with the remaining pie crust circles.
10. Use a fork to crimp and seal the edges.
11. Brush the top of each pie with egg wash.
12. Bake at 350° for 10-13 minutes or until golden brown.
13. Allow pies to cool for about 5 minutes before glazing.

Glaze

1. Add the hot water to the powdered sugar 1 tsp at a time and mix with fork. 2-3 tsp until desired consistency.
2. Drizzle glaze over hand pies.

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Homemade Marshmallow Cream

Ingredients:

3 large egg whites

2/3 cup plus 2 tablespoons sugar

3/4 cup light corn syrup

1 teaspoon pure vanilla extract

Instructions:

1. Beat egg whites together until light and frothy using an electric stand mixer with the whisk attachment. With the mixer running, slowly pour in 2 tablespoons sugar; beat until soft peaks form.
2. In a large saucepan, combine 1/3 cup water, corn syrup, and remaining 2/3 cup sugar. Place over medium heat and cook until boiling. Start cooking over medium heat stirring occasionally but never taking your eyes off it. Raise heat to medium high and continue cooking until mixture reaches the soft-ball stage, about 240 degrees F on a candy thermometer, it will take about 10-15 minutes. (The hot syrup may bubble up the sides, turn heat down briefly or remove pan from heat, once the syrup goes back down raise heat and continue cooking.)
3. Drape an old, clean kitchen towel over the front and side of the mixer, leaving one side open to pour in the syrup. With the mixer on low, slowly add hot syrup to egg-white mixture ( make sure kids and pets are not nearby, this could scar you for life, people(!) and scares the living daylights out of me!). Increase mixer speed to high and continue beating for 6-8 minutes. Add vanilla and continue to beat until mixture looks like marshmallow cream, 2-4 minutes more.
4. Allow to cool, spoon and store in tightly sealed jars in the refrigerator up to a month.

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Carrot Cake with Maple Cream Cheese Frosting

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup granulated/castor sugar
1 cup packed light brown sugar
1 cup canola oil
1 8-ounce can pineapple slices
1 teaspoon vanilla extract
4 large eggs, room temperature
3 cups/650 grams grated peeled carrots (from about 5-6 large carrots)
2 inches fresh old ginger, finely grated
1 cups walnuts (optional)
1/2 cup raisins (optional)

Instructions:

Preheat oven to 350°F/180°C/gas mark 4.

For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them.
For layered cakes: Butter two 9-inch-diameter or three 8-inch-diameter cake pans. Line bottom of pans with parchment, butter and flour paper; tap out excess flour.

If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. Leave to cool before processing them finely.

Meanwhile, whisk flour, baking soda, salt, cinnamon, nutmeg and ground ginger in medium bowl to blend. Set aside. Place the pineapple slices in a blender and add some of the juices from the can. Discard excess liquid. Puree until smooth and set aside.

In a separate large bowl, whisk sugars, pineapple puree and oil until well blended. Whisk in eggs, one at a time. Add in the flour mixture and stir until blended. Stir in the vanilla, carrots and fresh ginger. Add in the walnuts and raisins, if using them.

For cupcakes: Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for about 5 minutes. Transfer cakes to a cooling rack. Let cool completely before icing them.

For layered cakes: Divide the batter equally between the prepared pans, and bake the layers for about 30 minutes each for 8-inch cakes or about 40 minutes each for 9-inch cakes; or until a tester inserted into center comes out clean. Cool cakes in pans for about 15 minutes. Turn out onto cooling racks. Peel off parchment; cool cakes completely before icing.

Maple Cream Cheese Frosting

Ingredients:

2 (8-ounce/226-gram) packages cream cheese, softened at room temperature
1 stick/4 ounces/113 grams unsalted butter, room temperature
2 cups/230 grams confectioners’/icing sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup pure maple syrup

Instructions:

In a stand mixer with the paddle attachment, beat all the ingredients on medium speed until fluffy. Chill the frosting for about 20 to 30 minutes or until it has set up enough to spread smoothly and hold its shape.

For cupcakes: Place the maple cream cheese frosting into a piping bag fitted with your tip of choice and pipe onto cooled cupcakes accordingly.

For layered cakes: To assemble a layered cake, with an offset spatula, frost the top of one cake and place the other cake on top. Repeat for a three-layered cake. Frost the sides and top with a thin layer of frosting, chill the cake for about 30-45 minutes. Frost the cake completely to cover and decorate with swirls on the top. Chill cake for at least 30 minutes or till frosting is set. Bring to room temperature before serving.

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Cinnamon Puff Pastry

Ingredients

1 8 1/2-oz sheet puff pastry dough
3 tbsp softened butter
1/4 cup sugar
1 tsp cinnamon
1/4 cup miniature chocolate chips
1 egg, lightly beaten
6 oz chocolate candy coating
Crushed nuts for decorating,optional

Instruction

You need to start with puff pastry dough that is thawed but still cool, so take it out of the freezer and let it sit at room temperature for about 30 minutes before you’re going to need it. Preheat the oven to 400 degrees Fahrenheit. Cover two baking sheets with parchment paper. Dust your work surface with flour, then roll out the sheet of puff pastry until it is about 14 inches long by 10 inches tall. Cut the sheet in half lengthwise, so you’re left with two long rectangles. Spread the butter on one half of the pastry. Mix together 2 tablespoons of sugar and the cinnamon, and sprinkle it generously on the buttered dough. Spread the chocolate chips evenly on top of the cinnamon. Brush the second pastry half with the beaten egg. Carefully lift the dough and place it, egg side down, on top of the chocolate chips. Press along the edges, then lightly run a rolling pin on top of the dough to seal them together. Use a pizza cutter or a sharp knife to cut the dough crosswise into 24 strips that are each about 1/2-inch wide. Gently twist the strips several times, then set them on a parchment-covered baking sheet. Press the ends down so they stay flat on the sheet. Repeat until all of the dough is formed into twists. Brush the twists with the beaten egg, and sprinkle them with the remaining 2 tablespoons of sugar. Bake at 400 degrees for 10-12 minutes, until they’re puffed and golden brown throughout. Rotate the trays halfway through baking so they bake evenly. Let the twists cool completely at room temperature. Melt the chocolate candy coating, then dip each end in the coating. If you want to add chopped nuts, sprinkle them on top of the coating while it’s still wet. 

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Frozen Bananas

INGREDIENTS

5 large bananas
10 wooden sticks
24 ounces sweet chocolate
Assorted toppings:sprinkles, nuts, coconut or what you want.

INSTRUCTIONS

Peel the bananas and cut them in half so you have 10 banana pieces. Skewer the cut end of each banana with a wooden stick, inserting it in until it’s stable. Line a baking sheet with parchment or waxed paper, and place the bananas on the baking sheet and freeze until firm, about 1 hour. Place the chopped chocolate in a microwave-safe bowl and melt it in 30-second increments. Stir until the chocolate is melted and smooth. Place your toppings in shallow bowls and have them nearby the chocolate hardens quickly, so you’ll want them to be easily accessible. When your chocolate is melted and your toppings are ready, remove the bananas from the freezer. Hold one banana over the bowl of chocolate. Use a large spoon (a small ladle works well for this purpose) and spoon a generous amount of chocolate over the banana, rotating it and spooning on more chocolate until it’s covered. It’s important to work quickly, since the chocolate will start to set soon after it touches the cold banana. Let the excess chocolate drip back into the bowl. Quickly move the banana over one of the bowls of toppings, and sprinkle the toppings over the banana, letting the extra drop back into the bowl. Place the banana back on the baking tray, and repeat until all of the bananas are coated with chocolate. The frozen bananas can now be served. If you won’t be eating them right away, store them in an airtight container or zip-top plastic bag in the freezer. If you are serving them straight from the freezer, allow them to sit at room temperature for 10-15 minutes before serving.

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Crispy Ritz Chicken

INGREDIENTS

FOR CILANTRO RICE
1 1/2 c. of uncooked rice
1/8 c. lime juice
2 tbsp. tried cilantro

FOR THE CHICKEN
3 chicken breasts
2 sleeves of Ritz crackers or roasted veggie flavor
1/2 c. of buttermilk or regular milk
2-2 1/2 c. of shredded cheese or mozzarella
Salt and Pepper to taste

FOR THE SAUCE
1-10oz can of cream of chicken
3 tbsp. of sour cream
2 tbsp. butter

Dried cilantro for garnish

INSTRUCTIONS

Preheat Oven to 350F Degrees

For the rice:
Combine 1 1/2 c. of uncooked rice-- my favorite are Jasmine or Basmati rice-- and 3 c. of water. Set rice cooker to cook. Once the rice cooks, in a large pot or bowl, mix together rice and lime juice together. Then add cilantro and toss together. Set aside.

For the Chicken:
There is a bit of set up first.  Grease a large baking tray with cooking spray, butter or shortening. In a food processor grind Ritz Crackers into fine crumbs, mix with salt and pepper to taste. Place the crumbs in a pan or shallow dish. In a bowl, pour the buttermilk. And in another dish, spread the shredded cheese. I set up my pans/dishes/trays in this order: milk bowl, then cheese dish, then crumbs, and finally baking tray.

First dip the breasts into the milk. Then roll into shredded cheese- the cheese will not stick too great so use your hands to press in the cheese. Finally, cover with crumbs. Do not worry- the cheese will fall into the crumbs- that is okay! Place the breast onto the baking tray. Repeat for the remainder of chicken breast cutlets. Once all the cutlets are on the baking tray- sprinkle any non-covered areas with additional crumbs. Bake for 30-35 minutes until breasts are thoroughly cooked and center is no longer pink.

For the sauce:
In  a small pot, over medium-high heat, bring cream of chicken, sour cream and butter to a boil. Remove from heat, whisk together and allow to cool.  Serve chicken breast on top a scoop of cilantro rice. Serve sauce over chicken. 

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Cinnamon Roll Cheesecake Bites

INGREDIENTS

Crust:

• 4 sheets of graham crackers
• 1 tbsp. white sugar
• 2 tbsp. butter, melted

Cheesecake:

• 1 package (8 ounces) cream cheese, at room temperature
• 1/2 cup white sugar
• 1/2 tsp. vanilla extract
• 2 tsp. flour
• 1 egg, at room temperature

Cinnamon-sugar swirl

• 1/2 cup butter, at room temperature
• 1/2 cup brown sugar
• 2 tsp, flour
• 1 and 1/4 tsp. cinnamon

Cream cheese topping

• 1 and 1/2 cup powdered sugar
• 1/4 cup butter, at room temperature
• 1/2 tsp. vanilla extract
• 1 ounce cream cheese, at room temperature

INSTRUCTIONS

Crust

1. Preheat the oven to 350 degrees F. Line a regular sized muffin tin with 8 liners and fill up half of the other empty spaces with water. This ensures even baking. Spray the liners with non-stick spray. (Cinnamon sugar mixture gets sticky!)
2. In a food processor, pulse the graham crackers to crumbs. Stir in the sugar and melted butter. Press an even amount of graham cracker crust into the bottom of each muffin liner.
3. Press down the crust with a milk cap or the backside of a tablespoon measuring spoon and set aside.

Cheesecake

1. In a medium sized bowl, combine the softened cream cheese and white sugar. Beat until smooth and creamy. Add in the vanilla extract, flour, and a lightly beaten egg. Beat until combined.

Cinnamon-Sugar Swirl

1. Combine the butter, brown sugar, flour, and cinnamon. Stir until completely combined.
2. Spoon half of the cheesecake filling between the 8 cups. Then place about 1 teaspoon of the cinnamon sugar swirl on top of the cheesecake. Swirl the cinnamon sugar into the cheesecake with a toothpick.
3. Top the rest of the cheesecake filling on top and then place drops of the cinnamon sugar swirl on top of the cheesecake.
4. Swirl the cinnamon sugar (again) on top of the cheesecake with a toothpick (The cheesecakes should fill the muffin liners to the brim) and bake for 20-22 minutes. The centers will still jiggle a little bit, but the edges should be a very light brown.
5. Remove from the oven and let cool at room temperature for 1 hour and then transfer to the fridge and let cool for at least 2 hours.
6. The cheesecakes may have risen in the oven and will deflate quite a bit while cooling.

Cream cheese topping

1. Cream together the powdered sugar, butter, vanilla extract and cream cheese.
2. Spoon over the cooled cheesecakes and drizzle extra cream cheese frosting on top.

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Strawberry Chocolate Chip Muffins

Ingredients:

• 1 and 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup + 2 Tablespoons unsweetened applesauce
• 1 egg white, beaten
• 2/3 cup diced strawberries
• 1/3 cup mini chocolate chips

Instructions:

Preheat oven to 350F degrees. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large bowl, gently toss the flour, baking soda, and cinnamon. Set aside. In a separate bowl, whisk the brown sugar, granulated sugar, and applesauce together until no brown sugar lumps remain. Whisk in the beaten egg white until fully incorporated. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula or large wooden spoon until just combined - do not overmix. Fold in the strawberries and chocolate chips.

Divide the batter evenly between 10 muffin cups. Bake for 15-20 minutes. Muffins will be lightly golden in color and a toothpick inserted in the middle should come out clean. Mine took about 17 minutes. Remove from the oven and place pan on a wire rack. Allow muffins to cool and enjoy!

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Chocolate Rum Swiss Roll Cake

INGREDIENTS

For cake

• Vegetable-oil cooking spray
• 1/4 cup sifted unsweetened Dutch-process cocoa powder, plus more for pan
• 1/3 cup plus 2 tablespoons sifted cake flour (not self-rising), plus more for pan
• Pinch of salt
• 3 large whole eggs plus 2 large egg yolks
• 1/2 cup granulated sugar
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled completely

For filling

• 1/4 cup water
• 1/4 cup plus 1 tablespoon sugar
• 2 tablespoons light rum
• 1 1/4 cups heavy cream

For decorating

• Unsweetened Dutch-process cocoa powder

INSTRUCTIONS

1. Prepare oven and baking sheet: Heat oven to 450 degrees, with rack in bottom half. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa powder and tap out excess.
2. Combine dry ingredients: Whisk together cocoa powder, flour, and salt in a bowl.
3. Combine eggs and sugar: Bring about 2 inches of water to a simmer in a medium saucepan. In the heatproof bowl of an electric mixer set over (not in) simmering water, whisk eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with whisk attachment; beat on medium-high speed for 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
4. Add dry ingredients: Sift cocoa mixture over egg mixture; using a large rubber spatula, carefully fold. When almost incorporated, pour melted butter down side of bowl; gently fold to combine.
5. Bake: Using an offset spatula, spread batter evenly into prepared sheet. Bake cake until golden brown and springy to the touch, 6 to 7 minutes. Meanwhile, dust a clean kitchen towel with cocoa powder. Run a knife around sides of cake. Invert onto prepared towel, and remove parchment.
6. Roll into log and cool: While the sheet cake is still warm, gently roll, starting from one short side, into a log, incorporating the kitchen towel. Let the cake cool completely, rolled. (This will give the cake a "shape memory," so it will be easier to roll again with filling.)
7. Meanwhile, make rum syrup: In a small saucepan, combine the water and 1/4 cup sugar. Bring to a boil; reduce heat, and simmer until sugar has dissolved, about 3 minutes. Remove from heat; add rum, then let cool completely.
8. Fill cake and reroll: Unroll cake. Brush entire surface generously with cooled rum syrup. Whip cream and remaining tablespoon sugar until soft peaks form; spread over cake leaving a 1/2-inch border all around. Roll cake to enclose filling (without towel), starting at a short end. Wrap the towel around rolled cake, securing with clips or clothespins to help retain the shape.
9. Chill and serve: Refrigerate 30 minutes (or up to 3 hours). Dust with cocoa powder, cut into slices with a serrated knife, and serve.

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Beef fajitas

Ingredients

• 1 whole Beef Flank Steak
• 1/2 cup Olive Oil
• 3 Tablespoons Worcestershire Sauce
• 1/3 cup Lime Juice, Fresh Squeezed
• 3 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Sugar
• 2 whole Medium Onions, Halved And Sliced
• 1 whole Red Bell Pepper, Sliced
• 1 whole Orange Bell Pepper, Sliced
• 1 whole Green Bell Pepper, Sliced
• 1 whole Yellow Bell Pepper, Sliced
•  Oil, For Frying
•  Flour Tortillas, Warmed
•  Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
•  Salsa
•  Sour Cream
•  Cilantro Leaves

Instructions

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving and serve with all the fixins. Enjoy!

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Toasted Ravioli

Ingredients:

• 4 cups Vegetable Oil
• 6 whole Eggs
• 1/2 cup Half-and-half
• 2 cups All-purpose Flour
• 2 cups Seasoned Breadcrumbs
• 24 whole Frozen Ravioli or Homemade Ravioli
• 2 cups Jarred Marinara Sauce, Heated
• 1/4 cup Shredded Parmesan Cheese
• 1 Tablespoon Minced Fresh Parsley

Instructions:

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.

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Homemade Ravioli

Ingredients

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• ¾ cup water
• 2 teaspoons olive oil

SAUCE:

• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• ½ cup grated Parmesan cheese
• ⅓ cup water
• ⅓ cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon pepper

FILLING:

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• ⅓ cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• ⅛ teaspoon pepper

Instructions

1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a sauce pot, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5. Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli.

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Tomato Tart

Ingredients:

• 4 Tablespoons Butter
• 2 whole Large Onions, Halved And Sliced Thin
•  Salt And Pepper, to taste
• 2 whole Storebought Pie Crusts (or Homemade Crust)
• 1-1/2 cup Grated Fontina Cheese
• 1/4 cup Grated Parmesan
• 1/4 cup Grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes (yellow Or Red), Washed And Dried (more If Needed)
• 1 whole Egg
• 1/4 cup Milk
• 16 whole Basil Leaves, Chiffonade

Instructions:

Heat a large skillet over medium-low heat. Add the butter, onions, salt, and pepper and cook for 20 to 25 minutes, stirring occasionally, until the onions are soft and deep golden brown. Set aside.

Preheat the oven to 450 F.

Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.

Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carefully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and the crust should be deep golden brown.) If the crust is getting brown too fast, reduce the heat to 425 F.

Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

 

Enjoy!

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Homemade Pie Crust

Ingredients:

4 tablespoons unsalted butter, very cold
4 tablespoons shortening or coconut oil, very cold
1 and 1/2 cups all-purpose flour
1/4 teaspoon (heaping) table salt
1 teaspoon sugar
3 to 4 tablespoons ice water

Instructions:
Measure butter and shortening (or oil) and refrigerate until cold (you can pop it into the freezer for a few minutes). Place flour, salt, and sugar in the bowl of a food processor and pulse a few times to combine. Dice the cold butter and and shortening (or coconut oil) and add to food processor. Pulse for a few seconds until the butter and shortening are about the size of peas. With the machine running, slowly pour the ice water down the feed tube and pulse until dough begins to form a ball (you may not use all 4 tablespoons). Empty dough out onto a floured surface, roll lightly into a ball, gently flatten dough into a disc and wrap in plastic wrap. Refrigerate for half an hour (or up to 24 hours).

When ready to use dough, roll it out on a lightly floured surface, transfer to pie plate, flute as desired, prick all over with fork, and bake at 400 degrees until golden brown.

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