Cream of Spinach Soup

Cream of Spinach Soup

  

            

       Ingredients

 1 large Gold potato, peeled and thinly sliced 

 3 leeks, cleaned and thinly sliced 

 1 quart chicken broth or  Homemade chicken stock

 Two 10-ounce bags spinach leaves

 1/2 cup heavy cream

 Salt 

 Black Pepper            

 Directions

  

 1. In a soup pot, combine the potato, leeks, and broth, 

bring to a simmer, and simmer for about 20-25 minutes, 

or until the potatoes and leeks are soft.

 2. Add the spinach and bring back to a simmer, and 

remove from the heat. 

 3. Puree the soup with a blender and then strain it into 

a clean pot. 

 4. Add the cream, bring to a simmer, and season with 

salt and black pepper.

Spicy Breakfast Burritos

Spicy Breakfast Burritos

  

            

       Ingredients

 1 lb hot breakfast sausage 

 1 cup chopped green pepper 

 1 chopped jalapeno pepper

 8 large eggs 

 2 tbsp whole milk

 2-3 dashes of Tabasco sauce 

 4 oz. cream cheese 

 8 flour tortillas            

 Directions

  

 1. Fry the sausage, pepper and jalapeno pepper 

for 10 minutes. Drain the fat, but leave sausages in 

the skillet.

 2. Mix the eggs, tobasco sauce and the milk.  

Add the mixture to the skillet.

 3. Cook until the eggs are just cooked. Add the 

cream cheese and continue cooking until the cream cheese 

is blended. Keep the mixture warm.

 4. Warm the tortillas in a skillet. Divide the sausage 

mixture onto each tortilla. Roll up tortilla and fold to close.

 Can be topped with Shredded cheese, Salsa or 

Chopped avocado.

Triple Melon Smoothie

Triple Melon Smoothie 

  

            

       Ingredients

 2 cups watermelon, seeded and cubed

 1 cup honeydew melon, cubed

 1 cup cantaloupe melon, cubed

 1/2 cup ice cubes

 1/2 cup Sprite           

 Directions

  

 1. Combine all ingredients into a blender; 

blend at high speed until thick and smooth.

Pumpkin Cookies

Pumpkin Cookies 

  

            

       Ingredients

2 1/2 cups Flour, All-purpose  

1 tsp. Baking powder  

1 tsp.  Baking soda 

2 tsps. Ground cinnamon  

1/2 tsp. Ground nutmeg 

1/2 tsp. Ground cloves  

1/2 tsp. Salt  

1/2 cup Butter, softened 

1 1/2 cups White sugar 

1 cup Pumpkin puree, canned  

1 Egg 

1 tsp. Vanilla extract 

2 cups Confectioners’ sugar  

3 tbs. Milk  

1 tbs. Melted butter  

1 tsp Vanilla extract           

 Directions

  

 1. Preheat oven to 350 degrees.

 2. In medium mixing bowl and add in baking powder, 

flour, cinnamon, nutmeg, baking soda, salt, and 

ground cloves. Set the mixture aside.

 3. Take a medium bowl, add sugar and butter; cream 

it together. In the mixture of butter, mix in egg, pumpkin, 

and vanilla. Continue beating until becomes creamy. Now 

add in all dry ingredients into it. Spread it evenly over 

cookie sheet by tablespoonful; gradually flatten it.

 4. Let it bake for about 20-25 minutes in the oven. 

Take out and cool down cookies. Now with the help 

of a fork or spoon, drizzle glaze.

5. For making of Glaze: Into a medium bowl, add in milk, 

confectioners’ sugar, vanilla (1tbs.), and melted butter 

(1 tbs.). Mix in more milk if needed, to get desired consistency.

Coconut-Lime Shortbread Cookies

Coconut-Lime Shortbread Cookies 

  

            

       

  Ingredients

1 ¼ cups all purpose flour  

3 tablespoons sugar  

½ cup butter room temperature  

1 teaspoon lime zest  

1 tablespoon lime juice  

2 tablespoons shredded coconut           

 Directions

  

 1. Combine flour, sugar, and shredded coconut in a 

medium mixing bowl  Cut in butter and lime zest until 

the mixture resembles fine crumbs.

 2. Form the mixture into a ball and knead until smooth.  

Roll or pat the dough into a circular loaf shape about 

3 inches wide and 8 inches long.

 3. Cut the loaf into about 16 circles and place them 

about 2 inches apart on a cookie sheet covered in parchment 

paper.

 4. Bake at 325 degrees F for 25 to 30 minutes or until 

bottom of cookie just starts to brown.  Transfer cookies 

still on parchment paper to a wire rack to cool.

Chipotle Crab Cakes

Chipotle Crab Cakes  

  

            

       

  Ingredients

 1 pound jumbo lump crabmeat 

 1 large egg 

 1 tablespoon mayonnaise 

 1 teaspoon Dijon mustard 

 1/2 teaspoon Worcestershire sauce 

 2 tablespoons finely chopped fresh cilantro

 salt and ground pepper 

 1/2 cup fresh corn kernels 

 1/2 cup finely diced red bell pepper 

 1 tablespoon finely minced fresh jalapeño 

 2 tablespoons finely diced shallot

 1/4 cup panko bread crumbs

 2 tablespoons vegetable oil

 For the Chipotle Dipping Sauce: 

 3/4 cup mayonnaise 

 1/3 cup sour cream 

 1 can chipotle chile in adobo sauce 

 1 tablespoon adobo sauce from chipotle chile in adobo sauce) 

 salt and ground pepper             

 Directions

  

To make the chipotle sauce: 

 In a food processor puree the mayonnaise, sour cream, 

chipotle chile, and adobo sauce until smooth. Season with 

salt and pepper to taste. Cover and refrigerate until ready 

to serve.

 To make the crab cakes:

 1. Pick through the crabmeat to remove any extra shell.

 2. In a medium mixing bowl, whisk together the egg, 

mayonnaise, mustard, Worcestershire sauce, and cilantro. 

Season with salt and pepper to taste.

 3. Gently fold the crabmeat, corn, red bell pepper, 

jalapeño, shallots, and bread crumbs into the egg mixture. 

Shape into 8 crab cakes. Cover with plastic wrap and 

refrigerate for 1 hour.

 4. In a large cast-iron skillet over medium-high heat, 

warm the oil until a few droplets of water sizzle in skillet. 

In batches, so as to not overcrowd the skillet, cook the 

crab cakes until golden brown on both sides, about 5-6 minutes 

per side. Serve the crab cakes with a generous spoonful of 

the chipotle sauce. Serve immediately.

Oatmeal Fruit Smoothie

Oatmeal Fruit Smoothie  

  

            

       

  Ingredients

 1 cup 2% milk

 1/2 cups rolled oats

 1 banana, chopped

 12 frozen strawberries

 1/2 tsp. vanilla extract

 2 Tablespoons honey             

 Directions

  

1. Combine all ingredients into a blender; 

blend at high speed until thick and smooth.