Herb Garlic Butter

                                                                       

Ingredients:

1/2 pound butter, at room temperature
1 teaspoon lemon juice
1 tablespoon chopped fresh parsley leaves
1 teaspoon minced fresh tarragon
1 green onion, chopped
1 clove garlic, minced
1 teaspoon crushed red pepper flakes                    


Directions:

1. Combine the butter, lemon juice, parsley, tarragon,
green onion, garlic, and pepper flakes in a blender
and process until well combined.
2. Wrap the butter in plastic wrap
and roll it into a tight cylinder;
chill until firm, at least an hour.

APRICOT MARTINI

    

                                                          

Ingredients:  

1 part gin 

1 part apricot brandy    

Splash of dry vermouth   

Splash of lemon juice                           

Directions: 

Stir with ice and strain into a cocktail glass. 

Fresh Tomato Salsa

      

 
Ingredients:

4 tomatoes, seeded, chopped, and drained
1⁄2 cup diced green bell pepper 
1⁄2 cup chopped yellow onion
1 tablespoon seeded and minced jalapeño pepper
2 cloves garlic, minced
Juice of 1 small lime
1 tablespoon olive oil
1⁄4 cup chopped fresh cilantro or parsley
1 tablespoon chopped fresh oregano, or 3⁄4 teaspoon dried oregano
1⁄2 teaspoon salt
Freshly ground pepper to taste

In a medium bowl, stir together all ingredients. Cover and let
stand at room temperature at least 1 hour, then store in
refrigerator up to 3 days. Drain, if necessary, before using.

Jalapeno Glazed Chicken Wings

       

                                                                      

Ingredients:

24 chicken wings 

1 teaspoon salt 

2 teaspoons freshly ground black pepper 

1 tablespoon ground cumin 

4 cloves garlic, minced 

2 cups jalapeño jam 

2 cups freshly squeezed orange juice 

2 jalapeño chiles, minced, including the seeds 

¼ cup chopped cilantro sprigs

1. Cut off the wing tips.

2. In a small saucepan, combine all the remaining ingredients. Bring to a simmer, stirring to combine. Let cool to room temperature.

3. In a bowl large enough to hold the wings, combine the wings and the jam mixture. Marinate the wings in the refrigerator for 3 to 24 hours.

4. Preheat the oven to 375°F. Line a shallow baking pan with foil. Coat a wire rack with nonstick cooking spray and place the rack in the baking pan.

5. Drain the chicken and reserve the marinade. Arrange the wings on the rack (smooth surface down) and roast for 30 minutes. Drain the accumulated liquid from the pan. 

6. Baste the wings with the reserved marinade, turn them over, and baste again. Roast until the wings turn a mahogany color, about another 30 minutes. Cut the wings in half through the joint. Serve hot or at room temperature.

Shrimp-Stuffed Avocados

       

                                                                         

                                                                 

Ingredients  

 2 cups cooked shrimp 

 1 cup drained pineapple bits 

 2 tablespoons reserved pineapple juice 1 tablespoon lime juice 

 2 tablespoons natural plain yogurt 

 2 green onions, finely chopped 

 1/2 teaspoon crushed red pepper, or to taste 

 Salt, to taste 

 4 ripe avocados, peeled 

Directions  

1. In a large mixing bowl, combine the shrimp, pineapple, reserved pineapple juice, lime juice, yogurt, green onions, crushed red pepper, and salt. Stir to mix well

2. Cut the avocados in half lengthwise, removing the pit in the middle.

3. Fill the avocados with the shrimp mixture and serve.

COCONUT LIME BARS

                                                    

CRUST :

1½ cup graham-cracker crumbs

2 Tbsp. coconut oil

2 Tbsp. melted butter

2 Tbsp. granulated sugar

Pinch salt

FILLING:

3 Tbsp. granulated sugar

2 Tbsp. cornstarch

1 can (14-oz.) low-fat sweetened condensed milk

1 egg.

⅓ c. fresh lime juice

¼ c. low-fat coconut milk

1 tsp. finely grated 

lime zest

MAKE THE CRUST:

Heat the oven to 350°F. Grease an 8-inch x 8-inch baking pan with nonstick cooking spray. In a small bowl, combine the graham-cracker crumbs, oil, butter, sugar, and salt. Press the crust into the bottom of the prepared pan. Bake for 10 minutes or until lightly brown, remove from oven, and let cool at room temperature.

MAKE THE FILLING: 

In a medium bowl, whisk together the sugar and cornstarch. Whisk in the condensed milk, egg, lime juice, coconut milk, and zest, whisking until smooth. Pour the filling over the prepared crust.

Bake for 25 minutes until lightly set in the center, taking care not to overcook. Let cool at room temperature for 30 minutes and then transfer to the refrigerator to cool for 1 hour or until well chilled. Cut into squares. Add toasted coconut to the top for garnish if desired.

Green Avocado Smoothie

      

                                                               

  

Ingredients:

3/4 cup Coconut Water

1/2 cup Kale  

1/2 cup Spinach  

1/2 cup Avocado  

2 cups Seedless Grapes  

1 Pear  

4 - 5 Ice Cubes

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Chilled Cucumber Soup

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Ingredients :

1 onion, diced

2oz butter

1lb 4oz cucumber, diced

3 pints vegetable stock

2 tablespoons chopped fresh parsley

juice of 1⁄2 lemon

1pt single cream

salt and freshly ground black pepper

1. In a heavy saucepan, gently sweat

the onion in the butter until soft and

translucent, but not coloured. Add

the cucumber and continue to cook

gently for a further 5 minutes.

2. Pour in the stock and bring to the

boil. Reduce the heat, season with

salt and pepper, and simmer for

5 minutes. Add the parsley and

lemon juice, and continue to cook

for a further 5 minutes.

3. Blend or process the soup to a

purée. Allow to cool, then transfer

to the refrigerator to chill.

When ready to serve, whisk in the

single cream. Serve chilled.

Pecan Pie Squares

                                                              

Ingredients :

3 cups all-purpose flour

1/4 cup plus 2 Tablespoons sugar

3/4 cup butter, softened

3/4 teaspoon salt

4 eggs beaten

1 1/2 cups sugar

1 1/2 cups light corn syrup

3 Tablespoons butter, melted

1 1/2 teaspoons vanilla

2 1/2 cups pecans, chopped

1. Preheat oven to 350 degrees.

2. Grease jelly roll pan.

3. Beat first four ingredients in mixing bowl until crumbly.

4. Press mixture firmly into pan and bake for 20 min. or until light brown.

For the filling:

1. Mix eggs, sugar, corn syrup, butter and vanilla. Stir and mix well and add pecans.

2. Pour evenly over baked layer and bake for 25 min. or until filling is set.

3. Cool before cutting into squares.

Tropical Green Smoothie

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Ingredients:

1 cup spinach
1/2 cup pineapple
1/2 cup mango
1 medium kiwi, peeled
1 cup almond milk
1/2 cup ice

1. Combine all ingredients into a blender; blend at high speed until thick and smooth.

Peach, Banana and Date Smoothie

                                                                   

Ingredients:

1 cup spinach 
1/2 cup peaches 
1/2 medium frozen banana 
1 cup almond milk 
3 dates, pitted

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Citrus Blast Juice

 
                                                                           

  Ingredients :

1 orange
1 red bell pepper
3 carrots
1/2 lemon

1.  Peel the lemon and orange.
2.  Wash all ingredients.
3.  Add all ingredients through juicer or blender


                          

GINGER PUMPKIN SOUP

GINGER PUMPKIN SOUP 1 small pumpkin, peeled, seeded, cubed  1 cup chopped onion  1 tablespoon chopped gingerroot  1 teaspoon minced garlic  3 cups Chicken Stock   1/2 cup dry white wine   1/2 teaspoon ground cloves  Salt and pepper, to taste 1. Heat all ingredients, except salt and pepper, to boiling in large saucepan; reduce heat and simmer, covered, until pumpkin is tender, about 20 minutes.  Process soup in food processor or blender until smooth. Return to saucepan and heat until hot; season to taste with salt and pepper.

Americano Cocktail

Ingredients

1fl oz Campari 
1fl oz sweet vermouth 
ice cubes 
soda water to top 
lemon zest to sprit
orange slice

Directions

1. Pour the Campari and vermouth into a glass filled with ice and stir. 
Top with a splash of soda water. 

2. Squeeze the oil from the lemon zest over the surface of the drink and discard, and garnish with half an orange slice.

Oat Cookies Recipe

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 egg
1 cup vegetable oil
1 teaspoon vanilla
3 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup regular oats, uncooked
1 cup crushed corn flakes
1 cup pecans, chopped

Directions

1. Cream butter, gradually add sugar and beat well with electric mixer. Add egg and beat well. Add oil, vanilla and mix well.

2. Combine and sift flour, soda and salt. Add to creamed mixture. Stir in oats, crushed corn flakes and pecans.

3. Using a scoop, place dough on cookie sheet and press down slightly a fork.

4. Bake at 325 F for 15-20 minutes.

5. Cool slightly for about 5-10 minutes before removing from cookie sheet.

Chilled Avocado Soup

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Ingredients

2 ripe avocados
1pt chicken stock
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1⁄2 teaspoon chilli powder
salt
2 tablespoons sour cream, to serve


Directions

• Peel and stone the avocado. Blend
or process the flesh into a purée.
Add the remaining ingredients,
except the sour cream, and blend
until smooth. Allow to chill for a
few hours before serving.
• To serve, add the sour cream, stir
through and serve the soup chilled.

Key Lime Martini

Superfine sugar for rim
6 ice cubes
3 ounces gin
2 ounces orange liqueur
3 ounces fresh Key lime or other lime juice
1/4 cup superfine sugar
2 lime wheels for garnis

1. Coat the rims of 2 chilled cocktail glasses with sugar. Chill until needed.

2. Fill a cocktail shaker with the ice and add the gin, orange liqueur, lime juice, and sugar. Shake vigorously to blend and chill.

3. Strain the mixture into the prepared glasses, dividing it evenly. Decorate each rim with a lime wheel and serve

Crock Pot Shrimp and Vegetable Soup Recipe

Crock Pot Shrimp and Vegetable Soup

Ingredients

1 can (14 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
2 cups vegetable broth or Homemade stock
1/2 cup orange juice
2 cups sliced mushrooms
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3 cloves garlic, minced
2 strips orange zest (3 in. long)
2 bay leaves
3/4 teaspoon dried marjoram
1/2 teaspoon crushed fennel seeds
1 pound Med. shrimp, peeled, deveined
Salt and pepper, to taste

 Directions

Combine all ingredients, except shrimp, salt, and pepper, in crock pot; cover and cook on high 3 to 4 hours, adding shrimp last 10-15 minutes. Remove and discard bay leaves; season to taste with salt and pepper.

DIRTY MARTINI RECIPE

DIRTY MARTINI

Ingredients:

1 part gin    
Splash of olive juice    
Dash of dry vermouth    
Garnish: 2 olives

Shake all ingredients, including garnish, with ice and strain into a cocktail glass.

Oreo Cheesecake

Oreo Cheesecake Ingredients

20 oz pkg Oreo cookies, crushed 1/3 cup melted butter 24 ozs cream cheese, softened 3/4 cup sugar 4 eggs, at room temperature 1 cup sour cream 1 teaspoon vanilla Directions 1. Reserve 1/3 cup cookie crumbs, combine remaing cookie crumbs with butter in bowl; mix well. 2. Press over bottom and up side of greased springform pan. 3. Beat cream cheese and sugar in mixer bowl until creamy. Beat in eggs, sour cream and vanilla. Fold in reserved cookie crumbs. 4. Spoon into prepared pan. Bake at 325 for 1 hour or until set. Cool on wire rack. Chill for 4 hours or longer. Garnish with Oreo cookies.

Espresso Martini

Espresso Martini

Ingredients

1 oz vodka
1 oz vanilla vodka
1 dash of Kahlua
1 dash of Amaretto
½ oz sugar syrup
1 freshly made double espresso

Directions

1. Shake ingredients very well with a lot of ice.
2. Double strain into a chilled glass.
3. Garnish with grated nutmeg.

Classic Bloody Mary

Classic Bloody Mary

Ingredients

1/2 cup less 2 tablespoons vodka
1 1/4 cups tomato juice
a good squeeze lemon juice
6 to 8 drops Worcestershire sauce
3 or 4 drops hot-pepper sauce
a pinch celery salt (optional)
freshly ground black pepper ice

Directions

1. Measure the vodka and tomato juice into tall glasses.
2. Add the remaining ingredients to taste, stir together.

Cactus Jack Cocktail

                                                                                       

Cactus Jack Cocktail

Ingredients

1 oz tequila
3/4 oz blue curacao
1 1/4 oz orange juice
1 oz pineapple juice
1/2 oz lemon juice






Directions


1. Shake all the ingredients together with ice in a cocktail shaker.

The Blue Flamingo Cocktail

                                                                                     

The Blue Flamingo

Ingredients

2 parts coconut liqueur
2 parts pineapple juice
1 part blue curaçao
Splash of strawberry liqueur



Directions

1. Build on ice in a highball glass and stir.

Frozen Watermelon Daiquiri

Frozen Watermelon Daiquiri

Ingredients

1½ ounces white rum
¾ ounce lime juice
1 cup seeded, chopped watermelon
¼ cup lime sorbet
½ cup crushed ice
Lime slice for garnish

Directions

1. Mix the liquid ingredients, watermelon, and lime sorbet in a blender with the crushed ice at high speed until smooth. Pour into a chilled cocktail glass. Garnish with a lime slice.

Blackberry Margarita

Blackberry Margarita

Ingredients

2 parts blackberry schnapps
1 part tequila
1 part triple sec

Directions

1. Shake with ice and strain into a cocktail glass.

Sky Blue Hawaiian

Sky Blue Hawaiian

Ingredients

1 part rum
1 part blue curaçao
1 part pineapple juice
1 part guava juice

Directions

1. Shake with ice and strain into a cocktail glass.

Crock Pot Tex-Mex Chicken Stew

Tex-Mex Chicken Stew

Ingredients

1 pound boneless, skinless chicken breast, cubed
2 14 1/2 ounces cans Mexican-style stewed tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed, drained
2 cups each cut green beans
2 cups whole-kernel corn
1/2 package (1.25 ounce-size) reduced-sodium taco-seasoning mix
Salt and black pepper

Directions

1. Mix all ingredients, except salt and black pepper, in a crock pot; cover and cook on low 6 1/2 to 8 hours. Season to taste with salt and black pepper.

Classic Piña Colada

2 ounces light rum
2 ounces cream of coconut
1 ounce coconut milk
1 ounce pineapple juice
1/8 cup chopped pineapple
1½ cups crushed ice
Pineapple wedge for garnish


Mix the liquid ingredients and the chopped pineapple in a blender with the crushed ice at high speed until smooth. Pour into a hurricane glass. Garnish with a pineapple wedge.