Category: Uncategorized

INGREDIENTS:
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 apples (peeled, cored and chopped)

For Topping:

1/2 cup sugar

1/2 cup butter, cubed

1/3 cup all-purpose flour

1 1/2 tsp cinnamon

INSTRUCTIONS:
Preheat oven to 400˚F.
For the muffins, mix flour, sugar, salt, baking powder and cinnamon. Mix in oil, egg and milk, then fold in the apples.
Spoon batter into greased muffin cups.
Mix together the remaining ingredients in a small bowl, then sprinkle on top of unbaked muffins. Bake for 20-25 minutes, until a toothpick comes out clean.

INGREDIENTS:

1/2 cup butter

softened 3 oz cream cheese

softened 1 cup all-purpose flour

1/2 cup finely chopped pecans

1 1/4 cup peach preserves 1 tsp lemon zest

1/4 tsp ground nutmeg

3 fresh small peaches

sliced Sliced almonds for garnish

1/2 cup butter

INSTRUCTIONS: Combine butter and cream cheese with an electric mixer at a low speed. Gradually beat in flour until mixture can be shaped into a ball. Cover with plastic wrap, and chill for two hours. Shape the tarts either into a large round pan, or into smaller tarts. Sprinkle the bottom with the pecans. Preheat oven to 400˚F and bake for 10 to 12 minutes, until lightly browned. Cool for one hour. To serve, combine preserves, lemon zest, and 1/4 tsp nutmeg. Add the filling to the tart, and top with peach slices and almonds. Sprinkle remaining nutmeg on top.

INGREDIENTS:

1 Maui Gold Pineapple

1 cup small cooked shrimp

½ carrots

1 red bell pepper

½ yellow onion, chopped

1 green onion

1-2 hot Japaleno peppers

2 tablespoon oil for stir frying

1 teaspoon minced garlic

1 teaspoon minced ginger

2 cups cold cooked rice

1-2 tablespoons light soy sauce

Sugar to taste

1 teaspoon curry powder

DIRECTIONS:

-Cut the shrimp in half if desired. Cut the Maui Gold Pineapple into wedges.

-Wash and grate the carrot. Wash the bell pepper. Remove the seeds and cut into bit-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno Peppers.

-Heat wok or frying pan over medium to medium-high heat. Add the oil, and rotate the pan so that it coats the bottom and sides.

-When the oil is hot, add the garlic, ginger and chopped Japlapenos. Stir-fry for 1 minute, then add the red bell peppers and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

-Add the rice and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

-Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use a garnish. Serve hot.

-Garnish suggestions: raisins, toasted coconut, crushed peanuts, and/or fresh mint sprig or cilantro

INGREDIENTS

1 mango-peeled, seeded, and diced

4 tomatoes, chopped

2 cucumbers, finely chopped

1 lime, juiced

Kosher salt and freshly ground black pepper to taste

2 lb cod fillets

1 (15.5oz.) can of garbanzo beans (chickpeas), rinsed and drained

1 tbsp minced pickled jalapeno pepper

2 tsp red pepper flakes

2 tbsp chopped fresh lemon basil

2 tsp paprika, or to taste

¼ cup canola oil, or as need

4 flour tortillas

DIRECTIONS

– Stir the mango, tomato, cucumber, garbanzo beans, lime juice, lemon juice, jalapeno pepper, red pepper flakes, and lemon basil in a bowl; season with kosher salt. Set aside.

– Preheat an outdoor grill on high heat, and lightly oil the grate.

– Season the cod with the paprika, salt and pepper; brush with canola oil.

– Cook the cod on preheated grill until the fish flakes easily with a fork, about 3 minutes per side. Quickly warm the tortillas on the grill just before the cod is finished. Serve the cod in warm tortillas topped with mango salsa.

Ingredients:

¼ cup fresh blueberries

¼ cup fresh strawberries

¼ cup fresh kiwi

¼ cup fresh raspberry

½ a banana

1 tbsp honey

½ cup ice

Directions:

Start by blending the ice, banana, honey, strawberries and blueberries on a high speed.

Stir and enjoy a great fruity smoothie!

INGREDIENTS:

¼ cup (1/2 stick) butter

1 small onion, chopped

½ cup diced red bell pepper

½ cup diced green bell pepper

1 cup canned chicken broth

1 cup milk (no low-fat or non-fat)

1 16 to 17 oz. can whole-kernel corn, drained, liquid reserved

½ tsp ground cumin

¼ tsp cayenne pepper

¼ cup all-purpose flour

Minced cilantro (optional)

DIRECTIONS:

-Melt butter in a large saucepan over medium heat. Add onion, red and green bell peppers, cumin and cayenne peppers and sauté for about 8 minutes until vegetables are tender.

-Add flour and stir for 1 minute. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth.

-Mix in corn and stir until corn is just heated through. Ladle soup into bowls. Garnish with cilantro if desired.

arm or cold.

INGREDIENTS

1 ½ cups brown sugar

¼ cup salad oil

1 egg

2 tsp vanilla extract

1 cup buttermilk

1 ½ cups finely diced rhubarb

½ cups pecan pieces

2 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

Topping

½ cup sugar

1 ½ tsp cinnamon

1 tbsp melted margarine

DIRECTIONS

-Preheat oven to 400°F (205°C). Grease 24 medium-sized muffin cups.

-Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir buttermilk, rhubarb and pecans into mixture.

-In another bowl, sift together  flour, baking powder, baking soda, and salt.

-Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.

-Fill muffin pan ¼ full with batter.

-Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.

-Bake in preheated oven on center shelf for 15 to 20 minutes.

INGREDIENTS

1 tbsp extra-virgin olive oil

1tsp chopped shallot

¼ lb asparagus, cooked and cut in 1-inch pieces

¼ cup risotto rice

1 cup dry white wine

¼ cup cooked shrimp

4 cups chicken stock

½ cup parmesan cheese

1 tbsp chopped parsley

DIRECTIONS

-Heat oil in a medium saucepan over medium heat. Add shallots and cook for 2 minutes stirring occasionally

-Add risotto and cook for 2 minutes, stirring. Add wine to saucepan; continue to cook until all of the liquid has been almost absorbed, stirring to prevent sticking.

-Gradually add chicken stock, ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.

-Add shrimp and asparagus, stir gently for 2 minutes. Add cheese and parsley, stir, and serve.

INGREDIENTS

3 pints fresh strawberries

½ cup white sugar

2 ¼ cups all-purpose flour

4 teaspoons baking powder

2 tablespoons white sugar

¼ teaspoon salt

½ cup shortening

1 egg

2/3 cup milk

2 cups whipped heavy cream

DIRECTIONS

-Slice the strawberries and toss them with ½ cup of white sugar. Set aside.

-Preheat oven to 425°F (220°C). Grease and flour one 8-inch round cake pan.

-In a medium bowl combine the flour, baking powder, 2 tablespoons of white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.

-Spread the batter into the prepared pan. Bake at 425°F (220°C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.

-Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

INGREDIENTS:

2 nice ripe peaches, grilled

Prosciutto (thinly sliced)

2 balls of buffalo mozzarella

A handful of wild rocket

A handful of baby spinach

Juice from half a lemon

Extra virgin olvie oil

Salt and pepper to taste

DIRECTIONS

-Halve and stone the peaches. The stones should come out fairly easily. Slice thick and grill on a BBQ for 3 minutes on each side.

-Drain the mozzarella balls and tear or cut them up into roughly the same size as the peaches.

-Wash and spin the salad leaves, then lay them out on a big plate or in a serving bowl, reserving one handful. Scatter the pieces of peach and mozzarella around, place prosciutto, then scatter the remaining salad leaves over the top.

-Squeeze the lemon juice into a small bowl, and add about twice as much olive oil as there is lemon juice. Season lightly with salt and pepper, and whisk it well to combine. Drizzle the dressing all over the salad (there’s not much need to toss it or the leaves might get bruised), and serve immediately after dressing.