- 1 bottle hard lemonade
- 1 bag (7.2 oz) Yoplait Frozen Smoothie triple berry
Blend hard lemonade and frozen smoothie contents.
Yield: 4 to 6 dinner-sized servings
- 1/2 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 2 boneless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1/2 onion, sliced
- 1 bell pepper, sliced
- 1 clove garlic, minced
- cooking spray
- 1 1/2 cups shredded Mexican blend cheese
- 1 cup avocado and mango salsa (see below for recipe)
- 8 tortillas
- Combine the cumin, oregano, garlic powder, salt and pepper in a small bowl.
- Place the uncooked chicken pieces in a mixing bowl and season with the spices, stirring to evenly mix.
- Heat 1 tablespoon olive oil in a large skillet. Brown the chicken until cooked through; remove from the pan and shred into smaller pieces; set aside.
- In the same skillet, heat the other tablespoon olive oil then cook the onions and peppers with the salt and pepper until tender. Add the minced garlic and sauté until just fragrant, about 1 minute. Remove the peppers and onions from the pan and set aside.
- Spray a tortilla with cooking spray and place, spray side down, in the skillet. On half of the tortilla, layer some cheese, chicken, onions/peppers and salsa. Fold the other side of the tortilla over the fillings and let cook until the bottom of the tortilla is golden and crispy. Flip and let cook until the other side is also golden and crispy.
- Transfer the quesadilla onto a plate and cut into 4 wedges. Repeat with remaining tortillas and ingredients. Serve immediately.
Yield: 5 servings
- 1 mango, peeled and diced
- 1 avocado, peeled and diced
- 1 Roma tomato, seeded and diced
- 1 clove garlic, minced
- 1 jalapeño, seeded and diced
- 1/4 cup chopped fresh cilantro
- Juice from one fresh lime
- 1/4 cup chopped red onion
- 1 Tablespoon olive oil
- Salt and pepper, to taste
Stir together all ingredients in a medium bowl. Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.
Yields: 8 servings
Cook Time: 50 minutes
- 4 cup heavy cream
- 2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 cup sugar
- 2 teaspoon pure vanilla extract
- 12 large egg yolks
- 1 large ripe persimmon, peeled and sliced 1/4-inch thick
- Heat the oven to 300 degrees F. Place eight 6-ounce crème brûlée dishes in a roasting pan; set aside.
- In a medium saucepan, heat the cream, cinnamon, ginger, nutmeg, and 1/2 cup sugar over medium heat just to a simmer and remove from the heat.
- Stir in vanilla and cool to room temperature.
- Whisk the egg yolks with 1/2 cup sugar in a large bowl.
- Gently whisk the cream mixture into the yolk mixture.
- Pour the custard into the dishes and transfer to the oven’s middle rack.
- Pour hot water into the roasting pan until it reaches halfway up the side of the dishes.
- Bake until set but still jiggly in the center — about 50 minutes. Cool completely.
- Cover and chill up to 2 days.
- Brûlée the tops, heat the broiler or prepare a kitchen torch.
- Place a persimmon slice on each crème brûlée and sprinkle 1 tablespoon sugar over the top of each.
- Place dishes on a baking sheet and broil, watching carefully, or use a torch to melt the sugar until bubbling and golden brown.
- Let rest until the sugar hardens to a crisp shell.
- 1 lb large strawberries
- 1 (8 oz) package cream cheese, softened
- 1/4-1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4-1/2 cup graham cracker crumbs
- Hollow out each strawberry.
- In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
- Transfer cream cheese mixture to a piping bag. Fill strawberries with mixture.
- Sprinkle or dip tops with graham cracker crumbs.
- Refrigerate if not serving immediately.
Yields: 10-12 servings
- 1 (11 oz) can of mandarin oranges
- 1 (8 oz) can of crushed pineapple
- 2 cups sweetened shredded coconut
- 2 cups miniature marshmallows
- 1 (8 oz) tub Cool Whip Whipped Topping
- Gently fold all ingredients together in a large serving bowl.
- Refrigerate until ready to serve.
- 3 lbs salmon filet
- 1 cup olive oil
- 1/2 cup soy sauce
- 1/2 cup Dijon mustard
- 1 large pineapple (cut into 4 or 5 very large pieces)
- 1/3 large red onion (finely diced)
- 1 jalapeno pepper (seeded and minced)
- juice of 2 small limes
- 1/2 cup cilantro leaves (chopped)
- 1 tsp salt
- Whisk together olive oil, soy sauce, and dijon mustard. Place salmon in a large dish and cover with mixture. Let marinate for 1-12 hours.
- About 45 minutes before you want to eat, preheat oven to 450 degrees.
- 25 minutes before you want to eat, line a baking pan with parchment paper and place salmon on it. Place in oven for 15 minutes.
- Remove and let stand for about 3 minutes before cutting into portions. Serve with grilled pineapple salsa.
- To make salsa: Preheat grill to medium-high. When hot, place pineapple pieces on rack. Close lid and cook for about 5 min on each side. Remove from heat and let cool completely. Dice into small pieces and toss with remaining ingredients.
Chicken and Apple Sauté
Yields: 2 servings
- 2 tsp olive oil
- 2 tart apples, peeled and chopped
- 1/2 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp dried thyme
- 1/4 tsp cinnamon
- 2 boneless, skinless chicken breast halves, pounded thin
- 1 cup apple juice
- 1/2 tbs apple cider vinegar
- 1 tbs cornstarch
- salt & pepper
- Heat 1 tsp olive oil in skillet over medium heat. Add apples, onion, garlic, thyme, and cinnamon. Cook until apples and onions are soft (about 5-6 minutes), sirring often. Transfer to bowl and set aside.
- Add remaining olive oil to skillet. Cook chicken breasts, turning once, for about 5 minutes total (until golden brown on both sides).
- Leave chicken in pan and reduce heat to medium-low.
- Set aside 1 tbs apple juice. Pour remaining apple juice in skillet along with apple cider vinegar. Cover and simmer for 6-8 minutes, until chicken is cooked through and juices run clear. Remove chicken and transfer to platter, leaving sauce in pan.
- In a small bowl, combine cornstarch with reserved tbs of apple juice. Stir into skillet juices and cook over medium-high for 2 minutes, until juices are thickened.
- Add apple-onion mixture to skillet. Cook until heated through. Season with salt and pepper to taste.
- Serve chicken and apple mixture over rice.
Streusel-Topped Jam Bars
Yields: 18 bars
- 1 cup packed light brown sugar
- 1 tsp baking powder
- 3 cups all-purpose flour
- 1/4 tsp kosher salt
- 1 cup unsalted butter, very cold
- 1 large egg
- 1 (8 oz) jar of jam, jelly, or preserves
- 1/2 cup rolled oats
- Preheat oven to 375 degrees. Prepare a 9x13 inch pan.
- Mix sugar, flour, baking powder and salt in a medium bowl.
- Add butter and mix until crumbs are the size of peas.
- Add egg and mix until combined.
- Press 2/3 of crumb mixture into bottom of pan, pressing firmly.
- Pour jam onto crumb base, spreading with a spatula or back of spoon.
- Add the 1/2 cup of rolled oats to remaining crumb mixture. Stir to combine. Sprinkle over jam layer.
- Bake for appx 30 minutes, until edges begin to brown.
- Let cool and cut into squares.
Yields: 4 1/2 dozen 2-inch cookies
- 2 1/4 cup bread flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup mashed bananas (appx 1 1/2 banana)
- 1/2 cup sour cream
- 8 tbs butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup toffee bits
- Mix bread flour, baking soda, baking powder and salt. Set aside.
- Mash bananas and mix in sour cream. Set aside.
- Brown butter by placing in small skillet and heating butter until it turns brown and starts to smell nutty. Remove from heat. Whisk in both sugars. Let sit for 5 minutes.
- Add egg and vanilla. Whisk to combine.
- Add banana and sour cream. Combine.
- Gently fold in flour mixture.
- Fold in chocolate chips and toffee bits.
- Refrigerate mixture for at least 30 minutes. Drop 1-inch balls of cookie dough on parchment-lined baking sheets.
- Bake at 350 degrees for 10-13 minutes, until edges turn golden brown.
- 1/2 Granny Smith apple
- 1 cup yogurt
- 1 green chillies
- 2 tsp onion, finely chopped
- 1/2 tsp ginger, finely grated
- salt to taste
- dash of lime juice
- Finely chop apple and green chillies.
- Whisk yogurt in mixing bowl.
- Add salt and other ingredients (except lime juice) and mix well.
- Mix in lime juice. Garnish and serve.
Yields: 6-8 servings
- pound cake
- 2 tbs strawberry preserves
- 3 oz pack instant vanilla pudding
- fresh strawberries
- whipped topping
- Make pudding according to directions.
- Crumble cake.
- Layer crumbles in trifle dish or individual glasses.
- Add a thin layer of strawberry preserves or jam (optional)
- Add a layer of vanilla pudding, then strawberries, and finally whipped cream.
- Serve chilled.
Total Prep and Baking Time: 2 hours
Yield: 24 stuffed dates
- 24 dates, pits removed
- 1 poached or roasted pear, cubed (recipe)
- 12 slices bacon, cut in half,
- toothpicks, for serving
- Preheat oven to 400 degrees.
- Remove pits from dates.
- Cut poached pears (recipe) into cubes small enough to fit inside dates. Stuff dates.
- Cut bacon slices in half. Wrap each date in bacon.
- Place dates on cooling sheet that has been placed on baking sheet (so that dates become crispy instead of greasy). Bake for 15-20 minutes, until bacon is crisp.
- (Optionally) Before serving, brush dates with poaching liquid from pears. Broil for 30 seconds to caramelize sugar.
- Stick toothpicks in dates and serve warm.