CITRUS VINARIGRETTE DRESSING

Ingredients

• 1/4 cup orange juice

• 3 tablespoons red wine vinegar

• 2 teaspoons honey

• 1-1/2 teaspoons Dijon mustard

• 1 tablespoon olive oil

  

Nutritional Facts

2 tablespoons equals 53 calories, 4 g fat (trace saturated fat), 0 cholesterol, 47 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

Directions

1. Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad. Yield: 1/2 cup.

Amazing Healthy Side Dish

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Want an amazing and healthy side dish?

Marinate sliced tomatoes with balsamic vinegar for 4-6 hours. Bake at 350 for about 7 minutes or a little tender. Meanwhile, sauté spinach and garlic with a dash of salt and lemon juice. Put spinach on top of tomatoes and sprinkle with cheese of your choice (I chose Italian blend) and broil til cheese is golden! Ta da. Delish and muffin top friendly! Enjoy!

Garlic Parmesan Cheese Bombs

Garlic Parmesan Cheese Bombs

 

INGREDIENTS

• 1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits)
• 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total)
• 4 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
2. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

NOTES

Makes 12 cheese bombs.

Caramel Chicken

Ingredients

• ¾ Cup Brown Sugar
• ½ Cup Water
• ⅓ Olive Oil
• ⅓ Cup Vinegar
• 1 Tablespoon Soy Sauce
• 1 Tablespoon grated Ginger
• 1 Tablespoon Vegetable Oil
• Aprox 2 lbs of Chicken cut into bite size pieces
• ½ cup peanuts

Instructions

1. In a medium bowl whisk brown sugar, water, olive oil, vinegar, soy sauce, garlic, and ginger together until brown sugar is completely dissolved. Set aside
2. In a large skillet heat oil over medium high heat. Stir in chicken and cook for a few minutes.
3. Stir in about ⅓ of the brown sugar mixture to the chicken. Cook for about 6-7 minutes. The mixture will turn into a syrup-like mixture.
4. Pour the rest of the mixture to the chicken and add peanuts. Cook for another 6-7 minutes or until chicken is fully cooked.
5. Garnish with green onions and serve with rice and enjoy!

Macedonia Limoncello

Macedonia Limoncello

Ingredients
2 banana diced
2 apple diced
3 kiwi diced
10 strawberries diced
2 peaches diced
1/2 melon diced
1 lemon juice
1/2 cup limoncello

Preparation
In a bowl mix lemon juice and limoncello then add fruits and stir then let season for 15 min.
Serve.

Melanzane Condite

Melanzane Condite

Ingredients
100% Organic Extra Virgin Olive oil
2 eggplant grilled
8 cherry tomatoes diced
pitted green olives diced
parsley chopped
basil chopped
pine nuts
salt
black pepper

Preparation
In a bowl mix tomatoes, olives, parsley, basil, pine nuts, salt, pepper and extravirgin olive oil then garnish the eggplant and let stand 30 min.
Serve.

Crowd Pleasing Easy Tortilla Bake

Layers of tortillas with seasoned ground beef, cheese, rice, beans, corn and a sauce made with sour cream and salsa.

• Ingredients:

1 lb	Ground Beef or Turkey
1	Medium Onion, thinly sliced
1 pkg	Chili Seasoning Mix
1 tsp	Salt
1 tsp	Pepper
2× 8.8 oz	Quick Cooking White or Long Grain & Wild Rice
1× 16 oz jar	Chunky Medium Salsa
1× 16 oz	Container Sour Cream
1× 15 oz can	Black Beans, drained
1× 15.25 oz can	Yellow Corn
7	Large Flour Tortillas
2× 8 oz bags	Shredded Cheddar Cheese

Directions:

Preheat oven to 400 degrees. Grease a 3 quart casserole dish. In a saucepan, brown meat on medium high heat. Stir often to break up meat. Add onion and cook until meat is cooked through, about 6 minutes. Onion should be tender, but not fully cooked. Pour chili seasoning mix over meat and onions. Add salt and pepper then stir thoroughly. Remove from heat and set aside. Cook rice per package instructions. Pour cooked rice in a large mixing bowl with beans and corn and stir to combine. In a small bowl, lightly mix salsa and sour cream. In a baking dish, layer a tortilla on bottom, then half of the meat mixture, a tortilla, half a bag of cheese, then half of the rice and beans mixture, a tortilla, then half of the salsa and sour cream mixture, a tortilla, then half of the bag of cheese, and repeat layers. Cover with foil and bake 20 minutes. Remove foil and bake until golden brown, 5-10 minutes. Let stand 10 minutes before serving. Cut wedges of layered casserole and place on plates to serve warm.

Helpful Tips:

Hot salsa can be substituted for medium salsa if you like more spice. Also, the cheddar cheese can be changed to a Mexican mixed blend of cheeses, if desired.

Fruit Salsa

 

Fruit Salsa
1 qt. strawberries chopped
2 apples peeled and chopped
1 orange chopped
1 mango diced...
1/2 cup red onion chopped
2 tbsp. brown sugar
2 tbsp. apple jelly
1/4 cup orange juice
1/2 cup fresh mint optional
graham crackers for serving

 

 

 In a bowl combine brown sugar, apple jelly and orange juice whisk well set aside. Combine all fruit in a bowl stir in Brown sugar mixture mix well. Sprinkle fresh mint on top mix well. Serve with graham crackers.

One Pan Balsamic Chicken and Veggies

One Pan Balsamic Chicken and Veggies

Ingredients

• 1/4 cup + 2 Tbsp Italian salad dressing (I recommend using Kraft light Italian it's the perfect consistency for this and it's what I used)
• 3 Tbsp balsamic vinegar
• 1 1/2 Tbsp honey
• 1/8 tsp crushed red pepper flakes (more or less to taste)
• 1 1/4 lbs chicken breast tenderloins
• 2 Tbsp olive oil
• Salt and freshly ground black pepper
• 1 lb fresh asparagus, trimmed of tough ends, chopped into 2-inch pieces (look for thinner stalks. Green beans are another good option)
• 1 1/2 cups matchstick carrots
• 1 cup grape tomatoes, halved

 

Directions

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet. Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

Cannoli Icebox Cake

Cannoli Icebox Cake

Yield: 9x13 icebox cake

Ingredients

32 oz mascarpone cheese*, room temperature

1 1/4 cups powdered sugar

1/2 tsp cinnamon

1 tsp vanilla extract

8 oz Cool Whip, divided (or homemade whipped cream)

14.4 oz box graham crackers

1/2 cup mini chocolate chips

Instructions

1. Beat mascarpone cheese, powdered sugar, cinnamon and vanilla extract until well combined.

2. Fold in half of the Cool Whip.

3. Put a single layer of graham crackers in the bottom of a 9x13 pan. You might have to break some to fill in the gaps. I used about one sleeve per layer (there were 3 sleeves in the box).

4. Top graham crackers with half of the mascarpone mixture and spread evenly.

5. Add another layer of graham crackers.

6. Top with the other half of the mascarpone mixture and spread into an even layer.

7. Add a third layer of graham crackers.

8. Top with remaining half of Cool Whip and spread into an even, thin layer.

9. Sprinkle the mini chocolate chips over the top of the Cool Whip.

10. Refrigerate 5-7 hours, or overnight. The longer it sits, the more time the graham crackers have to soften. Dust with powdered sugar, if desired.

*Can substitute half of the mascarpone cheese for ricotta, if desired. I'd recommend straining the ricotta.

Summery Iced Teas with a Twist

Summery Iced Teas with a Twist

 

Here in SW Florida, a tall glass of refreshing iced tea is welcomed just about any day of the year! While it’s easy to just make a pitcher of plain iced tea, with a few simple tweaks such as adding fruit juices, citrus and other fresh fruits, herbs and spices you can enjoy a glass of “Wow” any time the temperatures soar.

Instructions

A Few Basic Iced Teas...

Mint

1. To 4 cups boiling water, add 4 large sprigs of fresh mint OR 5 mint tea bags. (more if you like your tea extra-minty) Steep for 4 minutes. Discard mint sprigs or tea bags.
2. Pour tea into an 8 cup or larger pitcher. Stir in 4 cups cold water. Chill. Serve over ice with fresh mint sprigs.

Pomegranate

1. To 4 cups boiling water, add 4 to 5 tea bags of your choice. (or more depending on desired strength) Steep for 4 minutes. Discard tea bags.
2. Pour tea into an 8 cup or larger pitcher. Stir in 2 cups cold water and 2 cups unsweetened 100% pomegranate juice (like POM). Chill. Serve over ice.

Green

1. To 4 cups of almost boiling water, add 4 to 5 green tea bags. (or more depending on desired strength) Steep for 4 minutes. Discard tea bags.
2. Pour tea into an 8 cup or larger pitcher. Stir in 4 cups cold water. Chill. Serve over ice.

Note on Sweetening:

1. These iced teas are prepared without sweetening. However, if you like your iced tea sweeter, stir natural honey (to taste) into the hot steeped tea. (If you try to stir honey into chilled tea, it will settle to the bottom and not dissolve.)

Some of the tantalizing and refreshing combos you can make… (see photo)

Mint Iced Tea Combos:

Mint-Berry

1. Follow directions above for making Mint Iced Tea.
2. Before serving, drop a few berries (blueberries, raspberries, strawberries, blackberries, etc.) into each glass. Top with a mini-skewer of berries. Garnish with a fresh mint sprig.

Cucumber-Mint

1. Follow directions above for making Mint Iced Tea except add the juice of 1 to 2 limes with the cold water.
2. Drop a few cucumber slices into each glass; garnish with a cucumber wedge or spear and a sprig of fresh mint.

Green Iced Tea Combos:

Thyme after Time

1. Follow directions above for making Green Iced Tea except steep tea bags with 6 sprigs of fresh thyme. After steeping, discard tea bags and thyme. Stir in the juice of 1 lemon with the cold water.
2. At serving time, add a few sprigs of fresh thyme to each glass before pouring tea.

Tropical Zing

1. Follow directions above for making Green Iced Tea, except steep a 1-inch piece of peeled fresh ginger, quartered, with the tea bags. After steeping, discard ginger and tea bags. Stir in the juice of 1 to 2 limes with the cold water.
2. Before serving, drop a few pieces of pineapple and mango into each glass. Top each glass with a mini-skewer of a lime wedge, pineapple and mango.

Pomegranate Iced Tea Combos:

Pomegranate-Basil

1. Follow directions above for making Pomegranate Iced Tea, except steep tea with 4 large sprigs of basil. Discard tea bags and basil sprigs.
2. Garnish each glass with a fresh sprig of basil.

Pomegranate-Melon Tease

1. Follow directions above for making Pomegranate Iced Tea.
2. Before serving, drop a few cubes of melon (watermelon, cantaloupe, honeydew, etc.) into each glass. Top each glass with a mini-skewer of melon balls and a lime wedge.

MPM Mini-Bites

Try switching up your herbs by infusing your hot tea with fresh sage, rosemary and lavender sprigs! Steeping vanilla or cardamom pods or cinnamon sticks also adds a wonderful pop of flavor

Tilapia with Asian Orange Sauce

INGREDIENTS

• 2 1 lb. fillets fresh Tilapia (from a clean farm!)
• (Homemade Asian Orange Sauce)
• 1 large orange-freshly squeezed to make 1/2 Cup of juice
• 1/2 inch piece of ginger-minced
• 1 large or several small cloves of garlic-minced
• 1 Tablespoon soy sauce
• 2 Tablespoons honey
• 2 Tablespoons rice vinegar
• 1/2 tsp. sesame oil
• 2 tsp. cornstarch
• 1/2 Cup water

INSTRUCTIONS

1. Make your orange sauce ahead and let cool to room temperature-Here's how
2. Put all orange sauce ingredients into a non stick frying pan and boil for a few minutes.
3. Whisk until the sauce starts to thicken.
4. Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency.(a syrup consistency works well).
5. Use the remaining cornstarch as necessary.Preheat the oven to 350 degrees F
6. Place the fillets in a shallow 8 x 8 inch baking dish
7. Pour the orange sauce over the fillets and thoroughly coat them
8. Bake uncovered for 20 minutes or until the fish is opaque and flakes apart. Do not overbake!

Bruschetta Pomodoro&Basilico

Bruschetta Pomodoro&Basilico

Ingredients
4 Tbsp 100% Organic Extra Virgin Olive oil
1 lb- bread
2 cloves garlic
½ lb- cherry tomatoes
Salt
Black pepper
basil

Preparation
Cut bread into slices and grill in the oven then rub with garlic.
Garnish with chopped tomatoes, extravirgin olive oil, chopped basil, salt and pepper.

Bananas Foster Oatmeal

Bananas Foster Oatmeal161

 Tidbit:

For even more banana flavor throughout, mash the banana before adding remaining ingredients. And for a wonderful topping, sauté a few extra slices of banana and a sprinkle of walnuts in a little butter and brown sugar.

Why eat instant oatmeal when you can cook a breakfast like this from traditional oats and real bananas in less than 5 minutes? 

 

Ingredients

• 1 ripe banana
• 1 1/4 cups rolled oats (non-instant oatmeal)
• 2 cups milk
• 1 tablespoon butter or margarine
• 2 tablespoons dark brown sugar
• 1 tablespoon sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon salt

Directions

1. Peel and dice banana and place in a 1.5-quart  mixing bowl or baking dish.
2. Cover with remaining ingredients and stir to combine.
3. Microwave on high 4 1/2 minutes, or until oatmeal is very bubbly. Carefully remove from microwave (dish will be very hot!) and stir well.
4. Let cool at least 5 minutes before serving. Serves 2-4, depending on portion size.