Whether you are a foodie, chef or just someone that enjoys to cook here are a few recipes for you to try.

Appetizers

Antipasto Skewers

Soups

Minestrone Soup

Entrees

Pasta

Salads

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Desserts

Desserts

Drinks

Drinks

Antipasto Skewers

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Preparation Time: 10 minutes
Total Time: 10 minutes

Ingredients:

  • 4 sweet banana wax peppers, cut in half
  • 8 golden peppercorncini
  • 8 artichoke hearts
  • 8 black olives
  • 8 marinated cherry tomatoes
  • 8 marinated fresh mozzarella balls (Bocconcini or Ciliegine)
  • 8 cheddar cheese chunks
  • 8 pickled crimini mushrooms
  • 8 slices of genoa salami
  • 8 slices of prosciutto
  • 8 slices of sopressata
  • 8 skewers

Instructions:

Take a skewer in hand. Slide one of each ingredient onto the skewer. Repeat until all skewers are full. Refrigerate until ready to serve.


Watermelon Lemonade

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Ingredients:

6 cups cubed seedless watermelon, chilled (2 lbs after peeling)*
4 cups cold water
3/4 cup fresh strained lemon juice, chilled
2/3 cup granulated sugar (more or less to taste)
Ice and fresh mint for serving

Directions:

Add watermelon to a blender and pulse until well pureed (there should be about 4 cups). Pour through a fine mesh strainer into a bowl.
In a large pitcher whisk together water, lemon juice and sugar until sugar has dissolved. Stir in pureed watermelon. Stir in ice and mint (alternately add ice and mint directly to individual cups and pour lemonade over). Store in refrigerator.
*If you don’t have time to chill the ingredients then just use more ice in place of some of the water.


Roasted Tomato Basil Soup

Roasted Tomato Basil Soup

 

Ingredients

2 1/4 lbs Roma tomatoes, halved lengthwise
1 1/4 lbs Cherry tomatoes
4 1/2 Tbsp olive oil
Salt and freshly ground black pepper
8 cloves garlic, peeled and left whole
2 small yellow onions, sliced just under 1/2-inch thick
2 cups (32g) lightly packed fresh basil leaves
4 – 5 cups vegetable broth
Grilled cheese croutons (optional), see notes

Directions

Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 – 35 minutes until edges are golden, and tomatoes 40 – 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn’t do this with mine but later wished I would have so I’d recommend it so the soup isn’t loaded with peels. If you want some peel then I’d peel at least half). Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.


Lobster Stuffed Mushrooms

Lobster Stuffed Mushrooms

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Ingredients:

2 lobster tails, rough chopped into ¼-1/2″ pieces
2 shallots, cut into quarters lengthwise and sliced thin
3 oz cream cheese
2 tsp Old Bay
2 T chives
⅓ cup shredded gouda cheese
8 oz mushrooms, stems removed
Chopped green onions, for garnish
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Instructions:

In a small skillet, heat 2 T olive oil over medium heat. Add the sliced shallots to the pan and saute until caramelized.
Add the lobster, cream cheese and Old Bay to the skillet and turn the heat to medium low. Stir frequently until the cheese has melted and lobster is partially cooked, 3-4 minutes. Remove from heat and stir in the chives.
Place the mushrooms in a baking dish so the opening is facing up. Spoon the mixture into the mushrooms caps, then sprinkle with the gouda.
Heat a broiler on HI. Place the mushrooms under the broiler until the cheese has melted, 2-3 minutes.

Garnish with the green onions and serve hot.


Filet Mignon with Red Wine Pan Sauce

Filet Mignon with Red Wine Pan Sauce

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Ingredients:

2 lbs Yukon Gold Potatoes, peeled and quartered
4 Garlic Cloves, peeled
½ lb Fresh Asparagus, washed and trimmed
4 Tablespoons Extra Virgin Olive Oil, divided
2 8 oz Filet Mignons, at room temperature
Kosher Salt
Fresh Cracked Pepper
1 Tablespoon Shallot, minced
½ Cup Red Wine
½ Cup Beef Stock
8 Tablespoons Unsalted Butter, melted
¼ Cup Heavy Cream, warm

Directions:

First: Preheat oven to 425 degrees F. Heat a large pot of water over medium high heat. When water comes to a boil, add potatoes and garlic cloves and cook 11-13 minutes, or until fork tender; remove from heat and set aside. Next, lay out asparagus in a single layer on a baking sheet; drizzle with 2 tablespoons of oil, season with salt and pepper, and toss to coat each spear.

Second: Heat a cast iron skillet over medium high heat and season filets with salt and pepper. Add remaining oil and sear filets, undisturbed, for 2-3 minutes. Flip filets, and insert into the bottom rack of the oven until internal temperature is 135 degrees F for medium rare/medium, about 5-7 more minutes depending on the cut. Remove filets from oven and tent with foil to keep warm and rest. Meanwhile, place asparagus on the top rack of a 425 degree oven, roast for 8-10 minutes, shaking pan on occasion to ensure asparagus cooks evenly.

Third: Place the cast iron skillet used to cook steaks back on stovetop over medium high heat and sauté shallots for 1-2 minutes. Deglaze pan with wine, and reduce mixture by half. Add stock, and once again reduce mixture by half. Remove from heat, add 2 tablespoons of butter, and season the pan sauce to taste with salt and pepper.

Last: Drain potatoes; using either a potato ricer or masher, mash potatoes and garlic into a mixing bowl. Fold in the remaining butter and cream and season potatoes to taste with kosher salt and fresh cracked pepper. Plate a portion of potatoes on the center of plate, top with asparagus, and finish with the filet. Spoon the red wine pan sauce around the perimeter of the plate. Serve.

Stuffed Mushrooms

Stuffed Mushrooms

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Preparation Time: 10 minutes
Total Time: 10 minutes

Ingredients:

  • 24 ounces, White Button Mushrooms
  • ⅓ pound Hot Pork Sausage
  • ½ whole Medium Onion,
  • Finely Diced
    4 cloves Garlic, Finely Minced
  • 8 ounces, Cream Cheese
  • 1 whole Egg Yolk
  • ¾ cups Parmesan Cheese, Grated
  • ⅓ cup Dry White Wine
  • Salt And Pepper (to Taste)

Instructions:

Wipe off mushrooms with a damp rag. Pop out stems, reserving both parts.
Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.
Add onions and garlic to the same skillet; cook for 2 minutes over medium low he at. Pour in wine to deglaze pan, allow liquid to evaporate. Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese. Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot. Garnish with minced parsley if you’re feeling fancy.


Blue Cheese Wedge Salad

Wedge Salad

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For the Blue Cheese Dressing

1 cup light sour cream
½ cup mayonnaise
3 Tbsp buttermilk
3 tsp red wine vinegar
½ tsp Worcestershire sauce
¼ tsp garlic salt
1 ½ tsp freshly ground black pepper
4 ounces blue cheese (reserve a few chunks for garnish)
 
For the salad
 
1 head iceberg lettuce, cored and cut into 4 wedges
8 slices of bacon, cooked, cooled and crumbled
1 1/2 cups cherry tomatoes
1/2 cup chopped red onion
Pecans or walnuts, toasted, for garnish (optional)
 
Instructions

Add all of the dressing ingredients to a medium bowl and stir well to combine. Refrigerate for at least 30 minutes.

Place each lettuce wedge on a plate, drizzle with the blue cheese dressing and then sprinkle with crumbled bacon, tomatoes, onion, nuts (if desired) and any reserved blue cheese chunks. Garnish with fresh crushed black pepper, to taste.


Raspberry Mango Margaritas

Raspberry Mango Margaritas

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Preparation Time: 10 minutes
Total Time: 10 minutes
Yield: 1 large pitcher; 6-8 margaritas
Serving Size: 1-2 margaritas… or more

Fruity and fabulous, these Raspberry Mango Margaritas are swirled together to create the ULTIMATE Summertime drink! Treat yourself to a batch today.

Ingredients

For the Raspberry Margaritas:
1 1/2 cups frozen raspberries
1/3 cup fresh lime juice
3/4 cup tequila
1/4 cup chambord (or another raspberry liqueur)
1 tablespoon confectioners’ sugar (optional, for a sweeter drink)
2 cups ice (hearty cups!)
For the Mango Margaritas:
2 cups frozen mango
1/3 cup fresh lime juice
3/4 cup tequila
1/4 cup triple sec
1 tablespoon confectioners sugar (optional, for a sweeter margarita)
2 cups crushed ice

Instructions

For the Raspberry Margaritas:
Combine ingredients in the body of a blender and pulse until smooth. Pour into a large pitcher, wash out the blender and repeat for mango margaritas.

For the Mango Margaritas:
Combine ingredients in the body of a blender and pulse until smooth. Fill each glass with half of the raspberry mix, then top with half of the mango mix. Serve at once!


Classic Mint Mojito

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Preparation Time: 5 minutes
Total Time:    5 minutes

Ingredients:

2 tablespoons sugar
2 tablespoons water
20 sprigs fresh mint
1 lime, cut in small wedges
2 ounces white rum
ice
2 ounces sparkling water
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Instructions:

Add sugar and water to a small saucepan and bring to a simmer. Cook until sugar dissolves. Takes about 1-2 minutes to dissolve. Take off of heat and allow to cool.
Meanwhile, add mint and lime in a small pitcher or large glass.
Muddle together for about a minute until all of the juice is squeezed out of the lime and the oils have released from the mint.
Add cooled simple syrup and rum to the mint and lime.
Fill each glass with ice.
Pour half of the mojito mixture into each glass. Top with sparkling water.


Three Cheese Fondue w/ Champagne

Three cheese fondue

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Yield: Makes 2 Servings

Ingredients:

4 teaspoons cornstarch
1 tablespoon fresh lemon juice
1 1/4 cups dry (brut) Champagne
1 large shallot, chopped
2 cups coarsely grated Gruyère cheese (about 7 ounces)
1 1/3 cups coarsely grated Emmenthal cheese (about 5 ounces)
1/2 cup diced rindless Brie or Camembert cheese (about 3 ounces)
Generous pinch of ground nutmeg
Pinch of ground white pepper
1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Directions:

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta

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Preparation Time: 10 minutes
Cook Time: 20 minutes
Yield 4 servings

An easy peasy pasta dish that’s simple, flavorful and incredibly hearty. And all you need is 20 min to whip this up!

Ingredients

8 ounces fettuccine
1 pound medium shrimp, peeled and deveined
Kosher salt and freshly ground black pepper, to taste
8 tablespoons (1 stick) unsalted butter, divided
4 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups baby arugula
1/4 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Season shrimp with salt and pepper, to taste; set aside.
Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp.
Serve immediately, garnished with parsley, if desired.


The Best Key Lime Pie

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Preparation time: 10 minutes
Cooking time: 17 minutes
Total time: 27 minutes
Serves: 8 servings

Ingredients

Graham cracker crust
1½ cups ground graham crackers
⅓ cup granulated sugar
6 tbsp butter, melted
Key Lime Filling
2 14 oz cans sweetened condensed milk
½ cup light sour cream
¾ cup lime juice or key lime juice
zest from 2 regular limes or 4 key limes
Whipped Cream Topping
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract

Instructions

Graham cracker crust
Preheat oven to 375F.
Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8″ – 9.5″ pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling

Preheat oven to 350F
Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.
Let pie cool slightly before chilling. Chill for at least 3 hours.
Whipped Cream Topping
Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.


Lemon Butter Scallops

Lemon Butter Scallops

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Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Yield: 4 servings

All you need is 5 ingredients and 10 minutes for the most amazing, buttery scallops ever. Yes, it’s just that easy and simple!

Ingredients

1 tablespoon unsalted butter
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
For the lemon butter sauce
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves

Instructions

Melt 1 tablespoon butter in a large skillet over medium high heat.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
To make the lemon butter sauce, melt 2 tablespoons butter in the skillet. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in lemon juice; season with salt and pepper, to taste.

Serve scallops immediately with lemon butter sauce, garnished with parsley, if desired.


Mediterranean Grilled Chicken

Mediterranean Grilled Chicken

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Preparation Time: 10 minutes
Cook Time:  12 minutes
Total Time:  22 minutes
Serves: 8

Ingredients:
For the Dill Greek Yogurt Sauce:
1 garlic clove, minced
1 cup chopped fresh dill, stems removed
1¼ cup Greek yogurt
1 tbsp olive oil
Juice of ½ lemon or lime
Pinch cayenne pepper, optional
Salt, if needed

For the Grilled Chicken:
10 garlic cloves, minced
½ tsp paprika
½ tsp allspice
½ tsp ground nutmeg
¼ tsp ground green cardamom
Salt and pepper
5 tbsp olive oil, divided
8 boneless, skinless chicken thighs
1 medium size red onion, sliced
Juice of 1-2 lemons

Instructions:

First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate for at least one hour or until ready to use.
In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
Serve with a side of the dill Greek yogurt dip you prepared earlier!
To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.