Yummy Eats

This recipe is from Bobby Flay and is so good. I halved the recipe and omitted the cheese and scallions (because I didn't have any) and it turned out great! Ingredients: 1/2 cup fresh mint leaves, chopped 1/4 cup fresh cilantro or parsley leaves 1/4 cup white wine vinegar 1 to 2 teaspoons honey Kosher salt and freshly ground black pepper 6 large ears corn, husks and silks removed 1/4 cup light olive or canola oil Canola oil, for brushing 2 cups baby mixed greens 6 scallions, green and pale green parts thinly sliced 1/2 cup crumbled feta or farmer's cheese Directions: Combine the mint, cilantro, vinegar, 1 teaspoon of the honey and some salt and pepper in a blender, and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Taste, and then add more honey, salt and pepper as desired. Set aside for later use. Preheat the grill to medium-high. Brush the corn with some canola oil, and then season with salt and pepper. Grill, covered,

I had this salad at Epic and it was so delicious! I had to make it again at home. Ingredients: 1 small can mandarin oranges baby spinach sunflower seeds honey mustard dressing blue cheese crumbles directions: - mix together and serve!

BLTs - but of course I had to add avocado! (ALSO TRY BLUE APRON VERSION for Classic BLT - Thick white bread, Mayo, Heirloom tomato, Bacon, and butter lettuce) Ingredients: 3 strips of bacon per sandwich 1 avocado  Spicy chipotle mayo Lettuce Tomato  Buns Directions: - cook the bacon according to package directions - toast the buns while oven is heating, once done spread the bottom with mayo and the top with avocado - cut the lettuce and tomato into sandwich shape. - stack everything together once the bacon is done and Enjoy

Who doesn't like fried rice? This is so good and goes perfect with some wontons Ingredients: 3/4 cup uncooked rice, cold 1/2 cup onion 2 celery stalks 1/2 cup cabbage 1 Tbs Chinese 5 spice 2 Tbs butter 2 eggs 1/4 cup frozen peas 1/4 cup frozen corn jalapeno, diced (optional) sometimes i just use sriracha 3 large green onions, diced a few dashes of: fish sauce soy sauce sesame oil Directions: - cook rice according to package and then cool in fridge - saute veggies in EVOO and butter until tender,  - season with salt, pepper, and 5 spice. If not using Jalapeno, then add cayenne or sriracha - add 2 eggs and scramble into the mixture - add in frozen peas and corn - add the cold rice, season with a couple dashes of both fish sauce and soy sauce - saute the rice for about 3-4 min - remove from heat and add green onions and the sesame oil. - adjust seasoning and spiciness 

These turned out better than I could have ever hoped for. They were delicious and tasted just like the chick fil a nuggets that are so addicting! I used 1 chicken breast for each serving. I was also out of a few ingredients so i made the following substitutions and it was fine. Regular sugar for powdered, and I used extra dijon for regular mustard. INGREDIENTS · 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks · 1 cup dill pickle juice · 1 1/2 cups milk, divided · 1-2 cups frying oil · 1 large egg · 1 1/4 cups all-purpose flour · 1 tablespoon powdered sugar · Kosher salt and freshly ground black pepper, to taste FOR THE HONEY MUSTARD · 1/4 cup mayonnaise · 2 tablespoons honey · 1 tablespoon mustard · 2 teaspoons Dijon mustard · 2 teaspoons freshly squeezed lemon juice INSTRUCTIONS · To make the honey mustard, whisk together mayonnaise, honey, mustards and le

Perfect side dish for the grill!  I think Zuchini would also be good with some Italian dressing. Ingredients: 3 Zucchini cut lengthwise EVOO Emeril's essence Directions: 1) Sprinkle EVOO over the zucchini and then season with Emeril's. 2) Cook on medium high grill for 8 minutes, flipping once. Pictured with BBQ grilled Chicken - Just slap some BBQ on some chicken and grill!

ahh what to say about this delicious soup. It was so tasty, I think the homemade stock really is worth it. We used lobster instead of crab and Northern Pike instead of monkfish. Next time I want to try this with all scallops, because those are my favorite. A lot of the stock boiled off so next time I will try to cook with the lid on, or start with more water. Ingredients 1 pound large shrimp (32 to 36 per pound), peeled and deveined (save shells for stock) 1/2 pound scallops 1/2 pound monkfish 1/2 pound fresh lump crabmeat, picked over to remove shells 1/4 pound unsalted butter 1 cup peeled and medium-diced carrots (4 carrots) 1/2 cup medium-diced yellow onion (1 onion) 1 cup medium-diced celery (3 stalks) 1 cup medium-diced small white or red potatoes 1/2 cup corn kernels, fresh or frozen 1/4 cup all-purpose flour 1 recipe Seafood Stock (see recipe) 1 1/2 tablespoons heavy cream (optional) 2 tablespoons minced parsley Salt and freshly ground black pepper to taste Seafood Sto

This was wonderful! I used Swiss cheese because I am not too found of Gruyere and it worked out great. I halved the recipe for Wes and I, perfect for 4. Ingredients 6 tablespoons (3/4 stick) unsalted butter, plus extra for topping 1 pound yellow onions, cut in 1/2 and sliced (3 large) 2 pounds zucchini, sliced 1/4-inch thick (4 zucchini) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/4 teaspoon ground nutmeg 2 tablespoons all-purpose flour 1 cup hot milk 3/4 cup fresh bread crumbs 3/4 cup grated Gruyere Directions Preheat the oven to 400 degrees F. Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dis

  I made this without the gravy and cooked the chicken on the grill instead. It was delicious. Instead of rolling the chicken I also just stuffed the chicken. I used a soaked bamboo skewer to keep the chicken closed. Ingredients: 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup chicken broth 1 tablespoon fresh lemon juice 4 medium chicken cutlets Kosher salt and freshly ground black pepper 4 paper-thin slices prosciutto 1/2 cup ricotta cheese 1 cup fresh spinach, chopped 3 tablespoons olive oil Directions: In a medium saucepan, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, about 1 minute. The roux should have a wet sand consistency. Add the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer and whisk constantly until thickened, about 5 minutes. Set aside. Season both sides of the chicken cutlets with salt and pepper. Lay a slice of prosciutto on each piece of chicken, spread with some ricotta and top with so

Easy side dish on the grill! Serves 4 Ingredients: 3 Large potatoes, diced into cubes 1 Tbs butter 1/2 tsp seasoning salt 1 Tbs EVOO Salt and Pepper 1/4 cup cheese Directions: 1) Place potatoes on the foil and drizzle some EVOO over the potatoes. Season with salt, pepper and seasoning salt to your liking. Mix with your hands. 2) Dice the Butter into small cubes and spread around the potatoes.  3) Cook on the grill for 30-35 minutes on medium high. 4) Once done sprinkle the cheese over the potatoes and then cover the foil back up so the cheese can melt. 

These were soooo good. I did not make the cilantro dipping sauce, but I want to try that next time. I just mixed together soy sauce, hoisin and sweet red chili sauce and used that for sauce.   Ingredients  1 cup vegetable oil  3 avocados, halved, peeled and seeded  1 roma tomato, diced  1/4 cup diced red onion  2 tablespoons chopped fresh cilantro leaves  Juice of 1 lime  Kosher salt and freshly ground black pepper, to taste 8 egg roll wrappers  For the cilantro dipping sauce: 3/4 cup fresh cilantro leaves, loosely packed  1/3 cup sour cream  1 jalapeno, seeded and deveined, optional  2 tablespoons mayonnaise  1 clove garlic  Juice of 1 lime  Kosher salt and freshly ground black pepper, to taste  Instructions  1) To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.  2) Heat vegetable oil in a large skillet or Dutch oven over

These were delicious! A yummy shortbread layer, topped with caramel and chocolate! And a big hit at the Superbowl party I took them too. INGREDIENTS Shortbread Layer: ⅔ cup Unsalted Butter, softened ½ cup sugar 2 Eggs (yolks only) 1 teaspoon vanilla 1½ cups all-purpose flour Caramel Filling: 14 soft caramel candies (like Kraft Caramels) 3 T. heavy cream Chocolate Drizzle: 6 ounce milk chocolate chips INSTRUCTIONS To make the shortbread layer: Preheat oven to 375 degrees. In a medium sized bowl, combine ⅔ cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely. To make the caramel fi

This was delicious! Only thing I would do next time is maybe decrease the cheese by 1/2-1/4 cup. Garlic-Ranch Chicken Pizza Ingredients Dough for 1 large pizza For the pizza: 2 cups Mozzarella cheese, shredded 1/2 cup bacon, cooked and crumbled 1 cup chicken, cooked and shredded 2 tomatoes, thinly sliced For the Garlic-Ranch Sauce: 2 Tbsp sour cream 3 Tbsp mayonnaise 2 1/2 Tbsp milk 1/2 teaspoon garlic salt 1/8 teaspoon chopped, dried chives 1/8 teaspoon dill 1/8 teaspoon dried parsley dash of onion powder Salt and pepper, to taste Instructions Pre-cook the pizza dough as instructed on container, and then flip over and use that side.  Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough. Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top. Bake at 450 degrees F for 9-12 minutes, or until crust is golden brown and cheese i

I made these for my company this past weekend and they loved them! I omitted the white chocolate chips and they turned out great still. Ingredients    2-1/2 sticks   Butter, Softened    2 cups   Sugar    2 whole   Eggs   3 teaspoons   Vanilla Extract    2 cups   Flour    3/4 cups   Cocoa Powder    1-1/2 teaspoon   Baking Soda    1 teaspoon   Salt    1-1/2 cup   Good Quality Semi-sweet Chocolate Chips    2 cups   Good Quality White Chocolate Chips (optional)   Directions: Preheat oven to 350°F. Using a mixer, cream butter and sugar until fluffy, scraping the sides once. Add eggs one at a time, mixing after each addition. Mix in vanilla. Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition. Gently blend in chocolate chips. Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 chocolate chips if you'd like them to really show up on top. Bak

Ingredients: 1 puff pastry for the filling: 1/4 cup butter 1/2 cup brown sugar, packed 1-1.5 Tbs cream Scant 1/8 Tbs baking soda 1/2 Tbs cinnamon 1 egg + 1 Tbs water (egg wash) for the icing: 1/2 cup powdered sugar 1 Tbs milk Instructions: 1) Heat oven to 400, and let puff pastry defrost. 2) In saucepan over medium heat, melt butter. Add in sugar and whisk and bring to boil. Let boil for 1 min and then remove from heat and stir in cream. Add baking soda and cinnamon and whisk. 3)Spread out your puff pastry sheet on parchment-paper-lined tray. On the outside sections, cut diagonal strips that are about 1/2 inch wide. Cut small slits on the creases at the top and bottom of the pastry. Spread the filling in the center of the pastry sheet, leaving room on the ends. Fold the top and bottom of the pastry over the filling, and start folding the strips over the filling, alternating between the left and right side. Make sure there are no gaps. Cut the wings off the corners and p

I cooked some potatoes in the oven along side the meatloaf and served with gravy. It was very good. I saved some of the lipton onion mix for the gravy and it worked good. Meatloaf 1.25 lbs ground beef 1/2 cup bread crumbs 2-3 Tbs milk 1 egg 1 tsp dried parsley 2-3 dashes Worcestershire sauce salt and pepper Lipton onion soup packet 1/3 cup ketchup 1/2 tsp dried mustard 3-4 dashes hot sauce Instructions: 1) Mix together the first 8 ingredients and form into a loaf. 2) heat oven to 350 and bake for 45 minutes. 3) Top with ketchup and then cook another 15-25 minutes (until the internal temp is 155) 4) Let rest 10 minutes, then slice and serve.

These are one of my favorite cookies. They always go great at parties! Ingredients 48 HERSHEY'S KISSES Brand Milk Chocolates 1/2 cup shortening 3/4 cup Creamy Peanut Butter 1/3 cup granulated sugar 1/3 cup packed light brown sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla extract 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Additional granulated sugar(optional) Directions 1. Heat oven to 375°F. Remove wrappers from chocolates. 2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granu

Ingredients: Candied Pecans Mixed salad Baby greens 1 Roma Tomato, sliced thin Gorgonzola cheese Melting Pot's Raspberry Black Walnut Vinaigrette Directions: Mix everything together and enjoy! Candied Pecans: Recipe From Gimme Some Oven Ingredients: 1/2 cup granulated sugar 1/2 cup brown sugar, packed 1 Tablespoon ground cinnamon 1 teaspoon salt 1/8 teaspoon cayenne 4 cups (12 ounces) pecans halves, unsalted 1 egg white, whisked Directions: Preheat oven to 300 degrees F. Add the granulated sugar, brown sugar, cinnamon, salt and cayenne to a large bowl or ziplock bag. Toss or whisk until evenly combined. Set aside. In a separate bowl, add pecans and egg whites, and gently toss until combined and the pecans are evenly coated. Add in the sugar mixture, and toss until combined. Spread the mixture out in a single layer on a parchment-lined baking sheet. (If your baking sheet is not that large, you may need to split the batch onto two baking sheets.) B