Pineapple and Mushroom Burger

      Ingredients

 2 Portobello mushrooms
 2 slices fresh pineapple
 1/4 cup teriyaki sauce
 1 1/4 teaspoon honey
 Salt and black pepper                              

                     

                               
 Directions

 1. In a small mixing bowl mix the teriyaki sauce, honey and
a pinch of salt and black pepper.

 2. Heat a pan on a medium flame.

 3. Brush each side of the mushrooms and pineapple with
the sauce.

 4. Cook for 6-8 minutes on both sides until golden brown
and cooked through. Serve on warm buns.

Belgian Cheese Waffles

  

  

      Ingredients

 2 egg yolks

 2 cups milk

 2 cups all-purpose flour

 1 tablespoon baking powder

 1/2 teaspoon salt

 1/3 cup oil

 2 egg whites, stiffly beaten

                                    1-1/2 cups shredded cheddar cheese                                

                       

                                 

 Directions

 1. Preheat waffle maker.

 2. Put all ingredients except egg whites in a large mixing bowl. 

Beat on low until moistened. Increase to speed to medium, mix 

until smooth. 

 3. By hand, gently fold in beaten egg whites. 

 4. Pour 1/2 cup batter on waffle maker, cook till golden brown. 

Mexican Beef Brisket

Mexican Beef Brisket


      Ingredients

 2 tablespoons olive oil
3 pounds beef brisket, cubed
2 cups salsa
2 tablespoons vinegar
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/4 teaspoon cloves
1/4 teaspoon pepper                            

                     

                               
 Directions

 1. Heat oil in a skillet over medium-high heat and brown beef.
Place in crock pot.

2. Combine remaining ingredients. Pour over meat.
Cover and cook on low 10 to 12 hours.

3. Add water as needed.

Homemade Hot Mango Sauce

  

  

      Ingredients

 6 Thai chilies (Bird’s eye chili) 

 2 Habanero chilies 

 1/2 cup grated carrot 

 Zest of 1/2 a lemon

 Juice of 1/2 a lemon 

 1/2 cup onions, chopped roughly 

 5 ounces mango puree 

 1/4 cup white vinegar 

 1/4 cup sugar 

                                 1/2 teaspoon salt                                

                       

                                 

 Directions

 1. Blend together the Thai chilies, habaneros, carrot, zest of lemon, 

lemon juice, onions and mango puree.

 2. Transfer into a saucepan. Add sugar and salt Cook for about 

10-12 minutes.

 3. When cooled, transfer into the blender again. Add vinegar and 

blend again.

 4. Transfer into a jar. Keep covered and refrigerate. 

Braised Beef Short Ribs

Braised Beef Short Ribs


      Ingredients

 4 1/2 pounds beef short ribs
 1/2 teaspoon salt
 1/4 teaspoon black pepper
 2 cups dry red wine
 1 14.5-oz can diced tomatoes, undrained
 8-oz sliced button mushrooms
 5 garlic cloves, peeled
 6 fresh parsley sprigs
 1 bay leaf                            

                     

                               
 Directions

 1. Place the ribs in a lightly greased crockpot and sprinkle
with the salt and black pepper.

 2. Add the wine, tomatoes and their juices, mushrooms,
garlic, parsley, and bay leaf.

 3. Cover and cook on low for 8 to 9 hours.

 4. Remove and discard the parsley sprigs and bay leaf
before serving.

Tomato and Beet Salad

  

  

      Ingredients

 2 medium red beets 

 2 medium golden beets 

 3 tablespoons chopped fresh chives 

 2 tablespoons chopped fresh tarragon 

 2 tablespoons chopped shallots 

 1 tablespoon capers 

 3 tablespoons extra-virgin olive oil 

 2 tablespoons balsamic vinegar 

 1 teaspoon Dijon mustard 

 3 cups ripe cherry tomatoes, halved 

 2 pounds ripe tomatoes, sliced 

 1/2 teaspoon salt 

                                 1/4 teaspoon ground black pepper                              

                       

                                 

 Directions

 1. Preheat oven to 400°. 

 2. Trim roots and stems from beets. Pierce beets with a fork, and wrap in foil. 

Bake at 400° for 50-60 minutes or until tender. Cool and peel beets and cut into 

1/4-inch-thick slices.

 3. Combine chives and next 6 ingredients in a small mixing bowl, stirring with 

a whisk. Combine cherry tomatoes and about 5 teaspoons mustard mixture; toss 

to coat well.

 4. Place sliced beets and sliced tomatoes on each plate. Drizzle each serving with 

about 3 teaspoons remaining mustard mixture. Top each serving evenly with cherry 

tomatoes. Sprinkle with salt and pepper. 

Grilled Eggplant Quesadilla

Grilled Eggplant Quesadilla


      Ingredients

 4 12" tortillas
 8 oz. low fat shredded Pepper Jack cheese
 1 bunch fresh basil, chopped
 2 large eggplant, grilled
 3 tomatoes
 2 cups sliced roasted peppers
 olive oil
 red wine vinaigrette                          

                     

                               
 Directions

 1. Slice eggplant into 1/2" slices. Brush slices with red wine vinaigrette.
Grill eggplant over hot coals basting occasionally with more vinaigrette
until slices are very soft. Cover eggplant with foil until ready to use.

 2. Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
Fold tortillas in half.

 3. Brush outside of the tortillas with olive oil.

 4.Bake tortillasat 400 degrees until center is hot and outside is
brown and crisp.