twoapptay

Ingredients:
Corn on the Cob
Salmon Fillet (I used a 1.25lbs fillet)
4 large Lemons
1 large Beet
1/4 large Yellow Onion
Olive oil
Thyme, Salt, & Pepper to taste

Instructions:
-Preheat Oven to 400F
-Wash, peel, and dice Beets (medium-large cubes)
-On a large foiled sheet pan, place Beets in a single layer- taking up 1/3 of the pan
-Drizzle olive oil over beets then season with salt, pepper, and thyme. Evenly mix. 
-Bake Beets on middle rack for 25 minutes
-While baking, wash and slice 3 of the 4 lemons and husk corn

-Remove tray from oven and flip Beets. Lightly oil the rest of the pan. 
-Stack Lemons in middle of the tray, creating a bed of lemons. Place salmon fillet on lemon bed. 
-Season fillet with salt and pepper
-Place corn on the remaining portion of the tray. 
-Place Pan with Beets, salmon, and corn in the oven for 20-25min
-Flip corn half way through

-Slice remaining lemon longways to serve with dish

Ingredients:

1 sheet of Puff Pastry Dough

1/2 cup Nutella

 3 tablespoons granulated Sugar

1 egg

Instructions:

-Cut puff pastry into 9 squares, or 6 pieces for larger turnovers

-Beat egg for egg wash

-Scoop Nutella in center of puff pastry square.

-Brush egg wash on edges, fold, and seal puff pastry with a fork

-Place on buttered or greased baking tray

-Brush egg wash on turnovers

-Sprinkle sugar on top of turnovers. The sugar will absorb into the egg wash, place enough sugar on turnover so there are still dry granules before placing in oven

-BAKE 400F for 20- 25 minutes or until puff pastry is golden brown 

Ingredients:

1 pound Baby Potatoes

1 tbsp. minced Garlic

1/4-1/2 cup of grated Parmesan cheese (for topping)

1/4 cup of Olive Oil

Salt & Pepper to taste

Instructions:

Boil potatoes for 10-15 minutes or until tender

Place potatoes on a greased baking sheet

Using a measuring cup, lightly press down on the potatoes until crack/flatten

Mix the olive oil and garlic then brush on the potatoes

Sprinkle Parmesan cheese, salt, & pepper on the potatoes

BAKE 400F for 10-15 minutes

Ingredients:

1 bunch Red Kale

3-5 Mexican Sour Gherkins

2 tablespoons Dried Cranberries

2 tablespoons Crumbled Goat Cheese

1 tablespoon Slivered Almonds

Dressing of Choice

Instructions:

-Wash & dry kale and gherkins

-Chop kale & gherkins. Place in bowl

-Add goat cheese, cranberries, slivered almonds, and dressing of choice

Ingredients:

1 Butternut Squash

1 tsp. Thyme

1 tsp. Rosemary

Salt & Pepper to taste

1/4 cup Olive Oil

Instructions:

*TIP* Put squash in the microwave for 1 minute and it is easier to slice open

*TIP* Use a vegetable peeler to remove the skin of the squash, this way you don't waste any valuable squash by cutting it by hand!

PREHEAT oven to 400F

Peel, scoop, and dice butternut squash into 0.5-1 inch cubes

In a bowl, mix the olive oil, thyme, rosemary, salt, and pepper

Put on a foiled baking sheet and evenly scatter squash cubes

BAKE 30-40 minutes, flipping halfway through

Ingredients:

(Yields 4-6 three layer stacks)

2 Medium Eggplant

1 Box Spaghetti 

1/2 cup Ricotta Cheese

1/2 cup Tomato Sauce 

1 teaspoon Oregano

1 teaspoon Basil

1/4 cup shredded Mozzarella

2 tablespoon grated Parmesan Cheese

Salt & Pepper

Instructions:

-Cook Spaghetti per instructions

-Slice eggplant about 1/4 inch thick

-Mix ricotta cheese, oregano, and basil. Reserve some herbs to sprinkle on top before baking.

-In a ramekin, first layer tomato sauce, eggplant slice, ricotta cheese, tomato sauce and repeat making three layers

-Top off with mozzarella, Parmesan cheese, and some of the remaining herbs

-BAKE 350F for 20-25 minutes or until cheese is browned

-Mix remaining tomato sauce and cooked spaghetti (you may need a bit more depending on your sauce usage lol)

-Put Eggplant Lasagne on top of spaghetti & garnish with Parmesan cheese

Ingredients:

1 Yellow Peach

Whole Wheat Bread

Peanut Butter

Instructions:

-Toast bread

-Spread peanut butter on toast

-Slice peaches and place on toast

-Top with Honey if desired (its yummy!!)

Ingredients:

1.5 cups Flour

1-2 cups Buttermilk (depends on desired thickness)

1 tablespoon Granulated Sugar

1 Egg

1/2 teaspoon Vanilla Extract

1 tablespoon Butter

1/4 teaspoon Salt

1 teaspoons Baking Powder

1/2 teaspoon Baking Soda

Instructions:

-Mix all ingredients together to your desired thickness which is determined by how much buttermilk you use

-BUTTER pan over medium-high heat

-Using a 1/4 cup measuring cup, scoop batter onto pan and cook 2-3 minutes on each side or until pancake bubbles/ golden brown

Ingredients:

1 sheet Puff Pastry Dough, thawed 

9 Black Mission Figs

1 small log Soft Goat Cheese of Choice

Honey

Instructions:

Cut thawed puff pastry dough into 9 squares 

BAKE 425F for about 15 minutes, though keep an eye on them

Slice figs

Slice goat cheese log into 9 pieces length-wise

Once the puff toasst is done baking, carefully cut a thin piece off the top of the squares, leveling it out (as you would do to a top-rounded cake before icing)

Top puff toasts with a slice of goat cheese and fig slices

Drizzle with honey and serve

Ingredients:

3 Purple Potatoes

1 Medium Yellow Onion

2 cups shredded White Cheddar Cheese

2 cups Whole Milk

3 tablespoons Flour

4 tablespoons Butter, reserve one to butter baking dish

Salt & Pepper 

Instructions:

-Wash & peel potatoes

-Slice potatoes, about 1/4 inch thick

-Slice onions

-Grate cheese. Reserve 1/2 cup (to top)

-Butter baking dish with 1 tablespoon butter

-Place potatoes in dish creating a single layer. Add layer of onions. Season with salt and pepper. Repeat (should make 3 layers of each)

-In a pot over medium-high heat, melt 3 tablespoons of butter.

-Add flour to create a roux

-Add milk and whisk until roux is dissolved

-Season with salt & pepper to taste

-Whisk in 1.5 cups of grated cheddar cheese until melted

-Pour cheddar sauce over potatoes and onions

-Top with remaining 1/2 cup cheddar cheese

-BAKE 350F for 60 minutes or until cheese is bubbling and browned on top

Ingredients:

3 Chicken Breasts

2 Lemons

1 stick of softened Butter 

1 tablespoon Thyme

1 tablespoon Rosemary

1 tablespoon Basil

1 tablespoon Oregano

OR 4 tablespoons of Herbes de Provence can substitute if you don't have all herbs on hand

Salt & Pepper to taste

Instructions:

-Combine and crush herbs using a pestle & mortar. If you don't have a pestle and mortar no worries, just use ground herbs!

-Season chicken breasts with salt & pepper

-In a bowl, combine butter, herbs, and the juice of one lemon.

-Once combined, cover chicken with lemon & herb butter and place in a baking dish.

-Slice the other lemon and put one or two slices on the top of the chicken.

-BAKE 350F for 25-30 minutes or until chicken is thouroughly cooked.

Ingredients: 

1 ball Pizza Dough

1 pound Brussels Sprouts

1 cup Ricotta Cheese

1-2 balls large of Fresh Mozzarella 

1 tbsp Chopped Fresh Basil

1 tbsp Minced Garlic

1 tsp Red Pepper Flakes

1/4 cup Olive Oil

Salt & Pepper to taste

Instructions:

Preheat oven to 450F 

Mix ricotta with basil, red pepper flakes, garlic, salt & pepper

Shred 2/3 of mozzarella at hand, slice the other 1/3 

Chop/shred 3/4 lb of brussels sprouts

Cut the remaining brussels sprouts in half and toss lightly in olive oil, add salt & pepper

Roll out dough to about 10-12 inches in diameter

Using olive oil, grease a foil lined baking sheet and transfer dough

Using your fingers, press dough out so it is thinner in middle and thick on the outside. I like to create an almost deep-dish structure, fits more toppings!

First, spread 1/4 of prepare ricotta on the dough, leaving space for crust.

Sprinkle 1/4 of the shredded mozzarella

Layer shredded brussels sprouts.

Repeat the last 3 steps a total of four times (reserving a layers worth of ricotta for final topping)

Over the last layer of shredded brussels sprouts and add last layer of ricotta 

Add slices of mozzarella and halved brussels sprouts

Bake pizza in the oven for 15-20 minutes or until golden grown and brussels sprouts are roasted

Remove from oven and sprinkle with salt & pepper

Serve

Ingredients:

Pizza Dough

1 cup shredded Mozzarella Cheese

1 small Zucchini

1 small Yellow Squash

1 bunch Swiss Chard

1 medium Eggplant

1 medium Red Onion

2 Garlic Cloves

1 large Heirloom Tomato

3-4 tablespoons Tomato Paste

Olive Oil

Salt & Pepper

Instructions:

-Roll out pizza dough into a rectangle and transfer to a GREASED baking sheet. To have a thicker crust, push more dough out to edges

-Lightly coat pizza dough with olive oil

-Mince garlic and sprinkle on pizza dough

-Spread tomato paste on dough leaving room for a crust to form

-Thinly slice tomato and place slices evenly on dough

-Sprinkle 1/2 cup of mozzarella over tomato slices, reserving the other 1/2 cup

-Chop swiss chard and spread over cheese

-Thinly slice zucchini and yellow squash. I used the side of a cheese grater or you can use a veggie peeler if you don't have a slicer

-Thinly slice eggplant, no larger 1/4 inch thick, and lay out on pizza

-Lay out zucchini and squash on pizza

-Slice onions about 1/4 inch thick and sprinkle on pizza

-Sprinkle remaining mozzarella cheese over veggies

-Season with salt and pepper to taste

-BAKE 400F for 20-25 minutes or until crust is cooked as desired

Ingredients:

2 cups Freshly Squeezed Lemon Juice

8 cups Water

1.5 cups Granulated Sugar

7-10 Ginger Root Slices

Instructions:

-In a pot, boil water. Once boiled reduce heat to medium and add sugar and ginger slices. Simmer for 10-15 minutes stirring occasionally so the ginger slice don’t burn on bottom.

-Remove from heat and add lemon juice through a strainer. Stir.

-Depending on your love for ginger, you can remove it if it is to your liking before chilling or if you're like me you can keep the slices in

-Chill overnight

SIDE NOTE: This batch size of lemonade fits perfectly in a 1/2 gallon mason jar

Ingredients:

1.5 cups Flour

1 cup Whole Milk

1 Egg

1 tablespoon Granulated Sugar

1/2 teaspoon Vanilla Extract

2 tablespoon Butter

1/2 teaspoon Salt

3 teaspoons Baking Powder

AND OF COURSE ANY EXTRAS YOU WANT TO ADD IN! Chocolate Chips? Cinnamon? DO IT UP

-Combine all ingredients

-Using a 1/4 cup measuring cup, create pancakes on hot pan and cook over medium-high heat

-Cook about 2-3 minutes each side or until pancakes bubble/ are browned 

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Instructions:

In a pot, simmer 2 cups of milk

Once milk starts to slightly bubble, add chocolate a little at a time while whisking

When chocolate and milk are completely combined, serve with whipped cream

Ingredients:

1 bunch Baby Romaine Lettuce

1 bunch Red-Purple Lettuce

1 bunch Arugula

1 bunch Spinach

OR 1 large package of store-bought Mixed Greens

1 carton Cherry Tomatoes

2 small Cucumbers (I used ones about 5 inches long)

1 small package of Feta Cheese

1 medium Red Onion

1/4-1/2 cup Dried Cranberries

Dressing of Choice

Instructions:

-Wash & dry greens. Place in bowl.

-Slice onion. Add to greens.

-Thinly slice cucumbers (If you have, use slicer. I used the side of my cheese grater). Add to greens.

-Add tomatoes whole, feta cheese, dried cranberries, and dressing of choice. 

Ingredients:

Golden Watermelon

Red Watermelon

Mint

Feta Cheese

Instructions:

-Ball watermelon using a melon baller

-Sprinkle Feta

-Sprinkle Mint

-Mix

Ingredients: (Serves 4)

DRESSING RECIPE RELREASED TOMORROW!

1/4 Head Purple Cauliflower

1/4 Head Green Cauliflower

1/4 Head Yellow Cauliflower

5 oz. package Mixed Greens (or lettuce of choice)

1 Cucumber

1 pint Cherry Tomatoes

Instructions:

Using a mandoline, stalk first, slice the cauliflower heads using the traditional blade

Layout greens and shaved cauliflower

Add cucumbers and cherry tomatoes to salad

**cucumbers and tomatoes are juicy vegetables, this compliments the raw cauliflower very well. Any juicy fruit or veggie will pair nicely with the cauliflower.

Ingredients:

1 lb Beef Chunks, about 1 in. x 1 in.

1/2 lb Kale Sprouts

1 Yellow Onion

Olive Oil

Salt & Pepper

Instructions:

-Place beef, kale sprouts, and onions on skewer alternating. About three of each ingredient will fit on one skewer

-Drizzle with olive oil to lightly coat kebabs

-Season salt & pepper to taste

-BAKE in oven at 400F or GRILL until meat is thoroughly cooked and kale sprouts are crunchy on top. (tip: kale sprouts cook like brussels sprouts) (Grilling yeilds best results)   

Ingredients:

WATERMELON! ( I'm obsessed with Golden Watermelon, if you can find it GRAB IT!)

Instructions:

Before we start, if you have a proper juicer- go you, use it! If you don't like me, I actually used a citrus juicer and it worked well!

-Slice watermelon into large chunks

-Juice!

Ingredients:

1 pound Kale Sprouts

1/2 Red Onion- chopped

2 Garlic Cloves- minced

2 tbsp. Extra Virgin Olive Oil

Salt & Pepper to taste

Instructions:

Chop 1/2 pound of kale sprouts in half lengthwise. Keep any leaves that may detach- they'll get nice and crispy!

Heat olive oil in a pan over medium-high heat

Add onions, garlic, and kale sprouts to pan. Cook for a few minutes or until they start to brown slightly

Saute until kale sprouts are crispy and tender

Add salt & pepper to taste then serve 

Inspired by the Beef Barley Soup

Ingredients:  (serves 4 people)

4 Orange Bell Peppers

1 medium-large Carrot 

1 medium-large Celery Stalk

1/2 Yellow Onion

1 cup Barely

1/2 lbs. Beef Strips

2 tbsp. Tomato Paste

3 tbsp. Butter

Salt & Pepper

Instructions:

Cook barley per package instructions 

Cut out a Jack-o-Lantern in each pepper

Bake  375F for 20-25 minutes

Dice carrot, celery, and onion

Once diced, saute with butter in a pan over medium-high heat

Add beef strips and saute until fully cooked

Once the meat if fully cooked, add the barley and tomato paste and mix well

Add salt & pepper to taste

Stuff each pepper with Beef Barley stuffing and serve!

This post is sponsored by Penguin Random House and Doubleday Books for The Captain’s Daughter by Meg Mitchell Moore

Ingredients:

2 pounds Lobster

4 Long Rolls

1 stick Butter

1 tbsp Lemon Zest

3 tbsp Lemon Juice

½ cup Olive Oil

1 tsp Old Bay

1 tsp Sriracha Sauce (more/less if desired)

Salt & Pepper to taste

Instructions:

Boil Lobster *SEE BELOW FOR COOKING TIMES*

Remove Lobster from the boiling water and place in an ice bath until cool OR let rest for 5 minutes, remove meat, chop into large pieces, and chill in refrigerator for at least 30 minutes and up to 24 hours

In a saucepan, melt butter with lemon zest over low heat

In a bowl, whisk olive oil, lemon juice, salt & pepper to create dressing

Separate dressing equally in three different bowls: for old bay dressing, spicy dressing, and lemon (plain) respectively

Add sriracha to one bow/, add old bay to second bowl, and leave third bowl as is

Cut each long roll into three pieces

Coat buns with lemon infused butter and toast buns on stove top

Lightly dress lobster with each dressing creating a: Traditional Lobster Roll, Spicy Lobster Roll, Old Bay Lobster Roll

Add lobster salad to toasted buns

Top off lobster rolls with a drizzle of lemon infused butter

Serve.

*LOBSTER BOIL TIMES

1 pound: 8 minutes

1.25 pounds: 9 minutes

1.5 pounds: 11 minutes

1.75 pounds: 12 minutes

2 pounds: 15 minutes

2.5 pounds: 20 minutes

3 pounds: 25 minutes

4 pounds: 30 minutes

5 pounds: 35 minutes 

Ingredients:

(Makes 4 Shots)

2 oz.  Ginger Lemonade

2 oz. Vodka of Choice

1/4 cup Granulated Sugar

4 tablespoons Water

4 thin Ginger Slices

4 Lemon Slices/Wedges 

Instructions:

-Mix vodka and lemonade with some ice. Shake.

-Place water on a small plate

-Place sugar on a small plate

-Dip the rims of the shot glasses in the water and then the sugar

-Place thin ginger slice in glass

-Pour cocktail over ginger

-Serve with a lemon slice or wedge

Ingredients:

2 Tomatoes

2 Eggs

1/4 Yellow Onion

2 Tablespoons Shredded Parmesan Cheese

Salt & Pepper

Instructions:

-Hollow out tomatoes

-Dice onions

-Place onions and Parmesan cheese in tomatoes

-Season with salt & pepper

-Crack eggs into tomatoes

-Season again with salt & pepper

-Bake 400F for 15-20 minutes or until eggs are set 

Ingredients:

6 Lemon Tea Bags

1 gallon Water

1/4 cup sugar (optional) 

Instructions:  

-Boil water and sugar

-Pour into container large enough to hold 1 gallon (I used two 1/2 gallon mason jars)

-Place jars/containers onto a coaster or towel on counter top

-Let 6 tea bags seep until dark (if using two containers, put 3 tea bags in each, three containers 2 tea bags each, etc)

-Let cool on counter top for an hour or so before placing in fridge (and sealing if using jar or container) 

-Chill in refrigerator overnight 

Ingredients:

1 lb Ciliegine Mozzarella 

1 box of Mezzi Rigatoni

1/2 cup Pesto

1/2 lb Cherry Tomatoes 

Instructions:

-Cook pasta per instructions.

-Mix pesto into pasta

-Chill at least 2-3 hours, overnight or until next day okay

-When ready to serve, add in mozerella and cherry tomatoes. 

Ingredients:

2 Chicken Breasts

10 slices of Bacon

1 cup BBQ Sauce

1 Red Onion

Olive Oil

Salt & Pepper

Instructions:

-Cut chicken breasts into bite sized pieces

-Cut all 10 bacon strips in half

-Slice onion

-Wrap bacon slices around chicken breasts and seal with a tooth pick

-Place on a GREASED baking dish

-Brush BBQ sauce on bacon wrapped chicken

-Place onions in a baking dish. Drizzle with olive oil and season with salt & pepper

-BAKE 400F for 20-25 minutes or until thoroughly cooked. Brush with more BBQ sauce with about 5- 10 minutes left

Ingredients:

2 cups Whole Milk or Milk of Choice

1/2 cup Semi-sweet Chocolate 

1 tbsp. Granulated Sugar

1 tsp. Chili Powder

Instructions:

In a sauce pan, warm milk on low heat, DO NOT BOIL 

Add sugar and whisk until disolved

Add chocolate and whisk until well combined

Add chili powder

Whisk for 1-2 minutes or until frothy

Remove from heat and pour into desired glass through a sifter, this will make the hot chocolate more smooth

Serve with homemade whipped cream 

Ingredients:

1 Roll

4 strips of Bacon

2 large Eggs

2 slices American Cheese

Instructions:

-Slice & toast roll

-Cook bacon

-Fry eggs

-Place fried eggs on bottom bun

-Add 1 slice cheese

-Add bacon

-Add other slice of cheese

-Complete sandwich by adding top bun

Ingredients:

1 lb. Brussels Sprouts

3 tablespoons Olive Oil

Salt & Pepper

Instructions: 

-Wash, dry, and trim brussels sprouts

-Cut brussels sprouts in half length wise. Add to bowl.

-Add olive oil, salt, and pepper to brussels. Mix well.

-Lay out brussels sprouts on a baking dish.

-BAKE 400F 30-40 minutes flipping halfway through or until browned and crispy.

-Season with salt and pepper again before serving 

Ingredients: 

1 Grapefruit (I used red)

1 bottle Sparkling Water

Ice

Instructions:

-Using a citrus juicer, juice grapefruit.

-Fill a glass with ice

-Fill glass 1/4 way up with grapefruit juice

-Top the glass off with sparkling water

Ingredients:

1/2 cup Honey (your favorite kind!)

Candy Thermometer 

Lollipop Sticks 

Instructions:

Pour honey in a pan and boil over medium- medium low heat. KEEP YOUR EYES ON IT!

Boil honey until it reaches 300 degrees F and stir occasionally- honey will boil and if too hot will boil over. If this happens, reduce heat.

Place lollipop sticks on a silicone mat about 1.5-2 inches apart.

Once honey reaches 300 degrees F, remove from heat and let cool for 1-3 minutes. (makes it easier to shape lollipops)

With a spoon, pour honey over lollipop sticks into a circle or any shape you desire. 

Let cool until hardened & enjoy! 

Ingredients:

1 bunch Spinach

5 cloves of Garlic 

3 tablespoons Olive Oil

Salt & Pepper

Instructions:

-Mince garlic

-Wash & dry spinach

-In a saute pan, heat up olive oil over medium-high heat

-Add garlic. Cook until slightly browned

-Add spinach, salt, and pepper. Mix and cook until all leaves are tender.

-Season with salt and pepper again before serving 

Ingredients:

Bread of choice

1 Avocado

1 Egg Yolk

1 Radish, thinly sliced

Red Pepper Flakes

Instructions:

-Toast bread of choice.

-Scoop out avocado onto toast

-Mash avocado on bread with a fork.  Play with the designs, have fun with it!

-Add radish slices, red pepper flakes, or any other garnish you like.  I just happened to use radishes and extra avocado. 

-POACH EGG YOLK: (actually super easy) Boil water in a small pot. Once water is boiling, create a cyclone in the water by stirring it fast.* While water is swirling, add egg yolk. Try and keep the water moving. Cook for about 30 seconds. GENTLY remove yolk and place it on the Avocado Toast.

*Depending on the type of pot you use, sometimes the yolk can stick to the bottom so that is why swirling the water is important. If you know your pans and they won't stick, then just keep doin' you!

This post is sponsored by Penguin Random House and Doubleday Books for Pieces of Happiness by Anne Ostby

Ingredients:

1.5 ounces Absolut Hibiskus Flavored Vodka

8 ounces Club Soda

Flower Ice Cubes

Instructions: 

In a drinking glass, pour vodka and club soda. Stir lightly. 

Add flower ice. Serve.

Sponsored by Penguin Random House and Doubleday Books for A French Wedding by Hannah Tunnicliffe

Ingredients:

10-12 ounces of Prime Beef Tenderloin

1 tsp Dijon Mustard

1 dash Worcestershire

1 tsp finely chopped White Onions

1 tsp finely chopped  Cornichon

1 Egg Yolk

1 wedge of lemon

Salt & Pepper to taste

Instructions:

-Finely chop beef tenderloin 

-Combine chopped beef tenderloin, onions, cornichon, dijon, juice of lemon wedge, Worcestershire, salt and pepper. Mix well.

-Place beef tartare mixture in a ramekin to shape, place upside down on dish of choice, remove ramekin 

-Place egg yolk on top of beef tartare

-Serve chilled. 

Ingredients:

Hot Peppers

Instructions:

-Dry in an open light space (kitchen counter top) for 6 weeks for small peppers and about 2 months for larger peppers. You will be able to tell when they are ready. No harm in drying longer

-Grind dried peppers with a pestle & mortar until you reach your desired flake size. 

Ingredients:

2 Chicken Breasts

1 Italian Bread Loaf

1.5 cups Seasoned Bread Crumbs

1 medium Mozzarella Ball

1 cup Tomato Sauce

2 Eggs

1 cup Flour

1/4 cup Shredded Parmesan Cheese

3 tablespoons seasoned salt

1 teaspoon Oregano

1 teaspoon Basil

Olive Oil

Salt & Pepper

Instructions: 

-Slice chicken breasts

-Slice mozzarella cheese

-Beat eggs in a shallow dish

-Pour bread crumbs on a large plate

-On a separate large  plate, mix flour and seasoned salt. Add salt & pepper to taste

-Warm on low heat tomato sauce in a small pot. Add oregano and basil. Season with salt & pepper to taste

-Slice Italian bread loaf, wrap in foil, and BAKE 350F until ready to use

-Coat chicken thoroughly in flour

-Drench floured chicken in egg

-Coat chicken thoroughly with bread crumbs

-Pour olive oil in a large pan, about 1/4-1/2 inch deep. Heat over medium heat. (oil is ready for chicken when a bread crumb sizzles- doesn't take long) 

-Cook breaded chicken for 3-4 minutes on each side or until golden brown

-When finished cooking, transfer chicken to a paper towel lined plate to drain oil

-Place mini chicken cutlets on a baking dish

-Top the mini chicken cutlets with tomato sauce

-Add a slice of mozzarella cheese then top with a pinch or Parmesan cheese

-REMOVE bread from the oven

-BROIL HIGH for about 5 minutes but KEEP AN EYE ON IT as it will burn quickly

-To prepare sandwich, coat bottom slice with tomato sauce. Add mini chicken Parmesan, and top with another slice of Italian bread.

SIDE NOTE: I love to serve this dish with Sauteed Spinach & Garlic. Serve on the sandwich (SO GOOD) or as a side!

Ingredients:

1 cup Quick Oats

1 cup Whole Milk

2 tablespoons Butter

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

1 teaspoon Brown Sugar

Salt

Instructions:

-Simmer milk

-In a microwave safe bowl, heat cinnamon, butter, sugar, and brown sugar in 20 second intervals, stirring in between. Should be paste like

-Pour oats into bowl

-Pour warm milk over oats while stirring. (1 cup is an estimate, some people like soupier oatmeal rather than thick so pour until its to your liking)

-Season with salt to taste

-Add cinnamon swirl mixture

-Serve warm

Ingredients:

1 large Sweet Potato, Spiralized

1 large Egg, whisked

1 cup Flour

1 tbsp. Chili Powder

Salt & Pepper to taste

Vegetable Oil (for frying)

Instructions:

Combine salt, pepper, and chili power with flour, mix well

In a large, deep pan, heat up vegetable oil over medium-high heat- fill pan about halfway

Take spiralized sweet potatoes and coat with flour mixture

Then coat with egg

Coat again with flour 

Place coated sweet potatoes into the hot oil and reduce heat to medium. KEEP AN EYE ON THE SWEET POTATOES as you will have to flip, move, and make sure it is fried evenly

Once golden brown, place fried sweet potatoes onto a paper towel to drain and top with salt

Serve with your favorite condiments! 

Ingredients:

1 Roll

4 strips of Bacon

1 large Egg

2 slices Gruyere  Cheese

Instructions:

-Slice & toast roll

-Slice cheese. (I used the side of a cheese grater, or you can do it in strips using a vegetable peeler)

-Cook bacon

-Cook egg sunny side up

-Arrange bacon on bottom bun

-Add cheese

-Add egg

-Complete sandwich by adding top bun

Ingredients:

Pancake Batter (or favorite boxed mix!)

1 carton Strawberries

1 carton Blueberries

1 carton Blackberries 

Instructions:

-Dice strawberries to desired size and cut blackberries in half

-Melt butter in a pan over medium-high heat

-Using a 1/4 cup measuring cup, scoop out batter onto pan

-Once batter touches pan, add fruit

-Cook on each side for about 2-3 minutes or until pancake is bubbling/ golden brown

-Serve warm

Ingredients:

1 bag of Mini Marshmallows

1 pack of Hersey's fun sized chocolate bars

2 packages Graham Crackers (not box)

2 cups of Marshmallow Fluff

1 cup chocolate chips

2 tablespoons Butter

Instructions:

-Break up Hershey's chocolate bars

-Break, not crush, 1 package of Graham Crackers into small pieces

-Mix chocolate, broken up graham crackers, and marshmallows into Fluff

-Place mixture into greased pan, level, and cut into squares creating the bars

-Melt chocolate chips and butter in microwave at 30 second intervals, stirring at each interval

-Crush remaining package of graham crackers and place on large plate

-Dip bar into chocolate to coat the bottom

-Dip in crushed graham crackers

-Cool for at least 20 minutes 

This recipe was in partnership with Sipp Sparkling Organics. Every beverage is USDA Organic Certified 

Ingredients: (2 servings)

1 bottle of Mojo Berry Sipp Sparkling Organics

3 oz. Rum of choice

1 tsp. Sugar

Ice

Lime Slices for garnish

Instructions:

In a large glass, pour in the rum, Mojo Berry beverage and stir

Add the sugar and stir well, yet lightly 

Fill drinking glasses with ice

Pour the Mojo Berry Mojito over ice

Garnish with a Lime slice and serve! 

Ingredients:

1 Puff Pastry Sheet thawed

1/2 cup Shredded Mozzarella 

3 tablespoons Grated Parmesan Cheese

1 Egg

Salt & Pepper

Instructions:

-Beat egg for egg wash

-Lay out puff pastry sheet

-Sprinkle mozzarella and Parmesan cheese over puff pastry 

-Season with salt & pepper to taste

-Starting with the longest side, roll puff pastry to create a coil. Seal with egg wash

-Cut small pieces, about 1/4 inch and place pinwheels on a parchment paper lined baking sheet

-Brush pinwheels with egg wash

-BAKE 400F for 15-20 minutes or until puff pastry is golden brown

-Serve warm 

Ingredients:

1 stick of butter (melted)

1 cup granulated sugar

1/4 cup of cinnamon

2 Large Apples (recommended: Honey Crisp Apples)

1 sheet of puff pastry dough

1 egg

Instructions:

-Remove the core & skins off the apples

-Cut peeled apples into thin slices, roughly 3 centimeters

-Combine sugar and cinnamon in a bowl

-Lay out puff pastry on foiled baking sheet (tart will leak a little so this makes for easy clean up

-LIGHTLY mark dough creating three "columns"

-Dip the apple slices in butter

-Then dip the buttered apple slices in the cinnamon sugar mixture

- Within the middle section of the puff pastry, place the apples on the puff pastry starting at the top, alternating between cinnamon dipped apple slices and plain apple slices

-When placing the apples on the puff pastry, make sure the “outside” of the apple is facing the top of the

pastry and you create TWO columns of apple slices to fill the middle section of the pastry

-Beat egg for egg wash

Once the middle section of your puff pastry is filled with two columns of apple slices, it is time to make

the braid

Creating the Braid:

-With your knife, start at the seam and cut upwards almost creating a “V”

-Each cut should be about an inch apart

-Once you finish cutting the pastry equally on both sides, start over lapping the strips

-When overlapping, the end of strip should roughly land in the middle (where the two apple slice

columns meet) and cover the end of each previous strip

-Once the puff pastry is braided, brush it with your egg wash and sprinkle some of the left over cinnamon sugar mixture on top

-BAKE 400 degrees Fahrenheit for 25 minutes or until the puff pastry is golden brown

Ingredients:

1 roll of Biscuit Dough (I use store-bought for this recipe, 6 large biscuits)

6 American Cheese Slices*

6 Bacon Slices

3-4 tablespoons Butter

Instructions: 

-Cook bacon

-Cut biscuit dough in half, creating 12 pieces

-Using you hands, spread dough into a circle

-Fold 1/2 American cheese slice into a small square/rectangle 

-Crumble 1/2 strip of cooked bacon on top of cheese

-Seal bacon and cheese in biscuit dough creating a ball

-Place seal side down on a GRADES baking sheet

-Place thin butter slices on each ball before baking

-BAKE 350F for 10-15 minutes or until biscuits are browned

*Feel free to use any cheese you like. I made a batch of these with cheddar cheese and they were absolutely amazing, too!

Ingredients:

1 bunch of White Asparagus

1/4 cup Balsamic Vinegar 

Salt & Pepper

Olive Oil

Instructions:

-Lightly coat asparagus with olive oil and season with salt & pepper

-BAKE 400F for 15 minutes

-In a pan, reduce balsamic vinegar until it thickens on medium-low heat. The longer it reduces, the thicker it will be

-Drizzle balsamic reduction over white asparagus

My very good friend at Midnight & Vine introduced me to Bryan Disanto a couple months back. We both love to cook and develop recipes so we decided to do a recipe swap! I chose to make his super easy & fun Spiralized Sweet Potato Bagels ! 

Ingredients:

2 Medium-Large Sweet Potatoes

2 Eggs

Olive Oil

Salt & Pepper to taste

Toppings of choice

Instructions:

Peel & spiralize sweet potatoes (1/4" cut).

Sautée "noodles" in olive oil until they begin to soften (~5 minutes). Add 1 tbsp. sesame seeds and a few pinches of salt & pepper. Drizzle extra olive oil as needed.

Preheat the oven to 425º. Allow the noodles to sit and cool for 5 minutes. Once cool, add 2 eggs and 1 tbsp. sesame seeds. Mix thoroughly.

Add noodles into the silicone mold. Make sure to press & compact the noodles as much as possible. Pour any excess egg over the noodles. Put in the freezer for 5 minutes to set.

Bake at 425º for 22 minutes. Remove from oven and check to make sure they're solid (they shouldn't be bubbling or liquid). If not, cook for an additional 5 minutes, or until set. Once done, allow bagels to cool before removing from mold.

Finish by pan-searing quickly on high OR toasting. Sprinkle the outside with your topping of choice.  I chose to make my own Everything Mix 

Ingredients:

1 Pomegranate 

1 bottle Pinot Grigio 

*The frozen pomegranate seeds act as ice cubes without diluting with wine.

Instructions:

-Chill Pinot Grigio

-Remove seeds from pomegranate and freeze at least 1-2 hours or overnight 

-When ready to serve, place frozen pomegranate seeds in bottom of glass. 

-Add chilled Pinot Grigio

Ingredients:

1 cup Quick Oats

1 cup Whole Milk (for oatmeal)

1/2 cup Chocolate Chips

1 tablespoon BUTTER

1/4 cup Powdered Sugar

2-3 tablespoons Milk (for glaze)

2 tablespoons Butter

1 teaspoon Cinnamon

1 tablespoon Granulated Sugar

1 teaspoon Brown Sugar

1/2 Apple 

Salt

Instructions:

-Simmer milk

-In a microwave safe bowl, heat cinnamon, butter, sugar, and brown sugar in 20 second intervals, stirring in between. Should be paste like

-Pour oats into bowl

-Pour warm milk over oats while stirring. (1 cup is an estimate, some people like soupier oatmeal rather than thick so pour until its to your liking)

-Season with salt to taste

-Dice apples into super small pieces

-Add cinnamon swirl mixture to apples then mix in thick oatmeal

-CHILL for at least 30 minutes

-Melt chocolate chips and butter in a microwave safe bowl in 30 second intervals until fully melted and mixed to create ganache

-Mix powdered sugar and milk to create a classic glaze

-After 30 minutes, remove chilled oatmeal from refrigerator

-Form small balls with the chilled oatmeal

-Top with glaze of choice: Classic Glaze or Chocolate Ganache  

-Serve chilled

Ingredients:

1 carton Red Raspberries

1 carton Sunshine Raspberries

1 carton Golden Raspberries

2-3 cups Lemonade

Instructions:

-Wash & dry raspberries

-Place raspberries in ice pop molds as desired* 

-Fill to the rim with lemonade

-Insert pop handles

-Freeze overnight 

*Feel free to experiment. Pour in lemonade and then add a couple raspberries (careful not to overflow!). Sometimes using the handle mold helps keep raspberries placed if desired. 

Ingredients:

2 Green Kiwis

2 Golden Kiwis

2-3 cups Water

Instructions:

-Peel & slice kiwis

-Place kiwi slices in ice pop mold as desired*

-Fill to the rim with water

-Insert pop handles

-Freeze overnight 

NOTE: the ice pop will taste like kiwis, the kiwi juice infuses with the water

*Feel free to experiment.  Sometimes using the handle mold helps keep kiwis placed if desired. 

Ingredients:

2 cups Granola of Choice

1/2 cup Peanut Butter

1/2 cup Marshmallow Fluff

1/4 cup Almond Slivers

1/4 cup Dried Cranberries

1/4 cup Mini Chocolate Chips

Instructions:

-In a large bowl, thoroughly mix all ingredients

-Chill for 20 minutes

-Form into balls

-Serve chilled or at room temperature  

Ingredients:

1 Red Watermelon

1 Gold Watermelon

Instructions:

-Slice watermelons in half

-Using the large end of a melon baller, ball out as much watermelon as you can from ONLY HALF of each gold & red

-On the remaining halves, slightly level off watermelon grind to stabilize the watermelon while exposing the flesh

-Place each red watermelon ball on a toothpick and stick them in the gold watermelon

-Place each gold watermelon ball on a toothpick and sick them in the red watermelon

-Chill until ready to serve!

Ingredients:

1 part Rum

1 part Simple Syrup

2 parts Watermelon Juice

Instructions:

-Mix and serve with ice!