Bananas Foster Parfaits

Posted in Dessert, Recipes

Ingredients:

  • 2 large ripe bananas
  • 6 tbsp dark brown sugar
  • 2 tbsp unsweetened apple juice
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 2 cups plain Greek yogurt
  • 1/4 cup chopped pecans, toasted
  •  

Peel bananas, and cut each banana in half lengthwise.  Cut each half into 3 pieces.  Combine sugar and next 3 ingredients in a non-stick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble.  Add bananas  to pan; cook 2 minutes or until bananas begin to soften.  Spoon 1/2 cup yogurt into the bottom of each of 4 parfait glasses. Divide banana mixture evenly among glasses.  Top each serving with 1 tbsp. pecans.

 

Beef & Blue Cheese Pizza

Posted in Dinner, Recipes

Ingredients:

  • 1/2  of a medium sized red onion, sliced in slivers
  • 2 tbsp. olive oil
  • 12 inch pizza shell
  • 8oz thinly sliced cooked roast beef
  • small sweet pepper
  • 4oz Blue Cheese crumbles

 Position the rack in the center of the oven.  Preheat to 425°. Cook the onion and 1 tbsp. of olive oil in a large skillet on medium heat (3-5 min).  Place the pizza shell on the baking sheet and brush over with the rest of the olive oil.  Bake this for about 5 minutes.  As this is cooking, slice beef into strips.  Layer the pizza shell with beef, sweet pepper, onion and blue cheese.  Set the oven the oven to broil, and broil the pizza for 4-5 minutes.

 

 

Potato Chip Grilled Cheese

Posted in Lunch, Recipes

Ingredients:

  • 2 Tbsp. butter, cut into three even pieces
  • 2 slices hearty white bread
  • 2 slices American, Cheddar, or Jack Cheese
  • 1 big handful potato chips
  • Kosher Salt

 

Melt 1/3 of butter in a large non-stick skillet over medium heat until foaming subsides.  Add both bread slices and cook, until pale golden brown on bottom side, about 2 minutes. Transfer to a cutting board toasted-side-up. Place cheese slices on top of one slice, add potato chips pressing down to break them gently, then close sandwich, with both toasted sides facing inwards.  Melt one more piece of butter in the skillet and reduce heat to medium low.  Add sandwich and cook, until  golden brown, about 5 minutes.  Remove sandwich. Add the remaining butter.  Return sandwich to skillet cooked-side-up. Season with salt.  Cook, until second side is golden brown and cheese is melted, about 5 minutes. 

 

Joe’s Watermelon & Feta Salad

Posted in Lunch, Recipes

Ingredients:

Dressing:

  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. lime juice
  • 1/4 tsp. each salt & pepper

 Salad:

  • 1/4 small red onion, thinly sliced
  • 1 lb  piece seedless watermelon, rind removed, cut into thin chunks
  • 1/2 seedless cucumber, cut in half horizontally, sliced
  • 3 cups baby arugula
  • 3 oz feta cheese crumbled

 In a bowl, whisk together dressing ingredients. Add onion and let sit 10 minutes.  Add watermelon, cucumber and arugula to bowl. Gently toss to combine.  Top salad with crumbled feta and serve. 

 

Judy’s Potato Pancakes

Posted in Dinner, Recipes

 

 Ingredients:

  • 1 16oz Reser’s Hash Browns
  • 1 large egg, beaten lightly
  • 6 Tbsp. all-purpose flour
  • 1 small onion, chopped
  • Salt and Pepper
  • 1/2 cup vegetable oil, for frying

 Combine the potatoes and the eggs in a bowl  and then stir in the flour thoroughly.  Add the chopped onion and salt and pepper as needed.  In a large heavy skillet, heat the oil over moderately high heat until it is hot but not smoking.  Fry heaping tablespoons of the potato mixture, flattening them slightly with the back of the spoon, for 1 minute on each side, or until they are golden brown.  Drain on paper towels if necessary.  Serve with apple sauce and sour cream , if desired.

 

White Chicken Chili Dip

Posted in Appetizers, Recipes

Ingredients:

  • 1 1/2 cups White Chicken Chili Soup (from our soup Bar)
  • 2 oz. red bell pepper, diced
  • 2 oz. yellow bell pepper, diced
  • 1 oz. red onion, diced
  • 1 oz. scallion, sliced into rings
  • 1 Tbsp. cilantro, finely chopped
  • 2 oz. Greek-style yogurt
  • Sea Salt, to taste
  • Fresh black pepper, to taste

Combine all ingredients in a microwave-safe container. Place container in microwave and cook on high for one minute. Stir and then cook on high for another minute.

Serve with baguette slices or crackers

Nutty Blue Cheese & Apple Bites

Posted in Appetizers, Recipes

Ingredients:

  • 2 4 oz pkg. Crumbled blue cheese
  • 1/2 cup unsalted butter, softened
  • 1/2 cup chopped toasted walnuts
  • 1 green apple, thinly sliced
  • 1 French baguette, sliced

Mix together the crumbled blue cheese, butter and nuts, either in a
food processor or whisk by hand.

Top each baguette slice with one slice of the green apple and a spoonful of the cheese mixture.

Put the slices on a baking sheet and quickly toast them in the oven, until the cheese mixture is soft.

Broiled Ricotta – Tomato Toast

Posted in Appetizers, Recipes

Ingredients:

  • 4 slices crusty bread or sliced baguette
  • Ricotta cheese
  • Cherry tomatoes, cut in half
  • Olive oil

Lightly toast bread. Spread each piece of bread with ricotta cheese.
Layer tomato slices over ricotta. Drizzle with small amount of olive oil.
Sprinkle with salt & fresh ground pepper. Broil for 1–2 minutes until cheese is bubbly.

Hummus, Red Onion & Swiss Panini

Posted in Lunch, Recipes

 

Ingredients:

  • 2-8 inch pitas
  • 1 tbsp. olive oil 
  • 1/4 cup hummus
  • 2 oz Swiss cheese, thinly sliced
  • 4 slices red onion
  • 1/2 cup alfalfa sprouts
  • Pinch salt & pepper

Brush one side of each pita with oil. Place one pita on a work surface, oiled side down, and spread with hummus. Layer with cheese, onion and sprouts. Sprinkle with salt & pepper. Cover with remaining pita, oiled side up, and press gently to pack. Place sandwich in grill, close the top plate and cook until golden brown, about 3-4 minutes. Cut into wedges.

Aidell’s Teriyaki Meatballs

Posted in Appetizers, Recipes

Ingredients:

  • 1/4 c soy sauce
  • 1/4 c rice wine vinegar or white wine vinegar
  • 3 tbsp. sugar, 1/2 tsp. ground ginger, 1 tbsp. vegetable oil
  • 1 pkg. Aidell’s Chicken Teriyaki Meatballs
  • 1 onion, sliced, 2 cloves garlic, chopped
  • 1 pound sliced vegetables (carrots, celery, broccoli, green beans, snow peas, red or green pepper)
  • 1 tsp. cornstarch. mixed with 2 tsp. water

In a small bowl, whisk together soy sauce, vinegar, sugar and ginger, set aside. Place oil in a wok or large skillet over high heat and add meatballs. Sauté for 3 min. Stir in the onion and garlic and sauté 2 min. Add the vegetables, pour in the soy sauce mixture and bring to a boil. Reduce the heat, cover and simmer 3-5 min. until veggies are tender. Stir in the cornstarch mixture and the sauce back to a boil for 1-2 min. to thicken the sauce. Serve over rice or noodles.