Daine’s Gruyere Potatoes

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What you’ll need:

  • 4 lbs Russet Potatoes
  • 2 cups of half & half
  • 16 ounces of grated gruyere cheese
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 TBS salted butter

Preheat your oven to 350°. Peel the potatoes and slice them thinly. Heat the half and half in a saucepan and bring to a boil. Add the cayenne and black peppers and reduce the heat to low. Continue cooking until the half and half thickens and add the slices of potatoes. Butter a 9 x 13 inch glass baking dish. Pour half of the potato mixture in the dish and top with half of the grated gruyere cheese, followed by the rest of the potato mixture and top with the remaining gruyere cheese. Bake at 350° for 35-40 minutes or until the potatoes are tender and the cheese is bubbly and brown.

Maple Roasted Acorn Squash

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Okay so you’re going to have to roast these bad boys for an hour, but we promise the sweet scent of maple and savory rosemary that will fill your kitchen, will make it worth it.

What you’ll need:

  • 4 medium acorn squash
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 tablespoons of Coombs maple syrup
  • 4 tablespoons of butter
  • 4 tablespoons of light brown sugar
  • 1 tablespoon of finely chopped fresh rosemary
  • 1 tablespoon of finely chopped fresh thyme

Preheat your oven to 450 degrees. Cut each squash in half and scoop out the seeds. Put the squash, cut side up, in a large rimmed baking pan and add ¼ inch of water to the pan. Sprinkle the squash with salt and pepper. Drizzle each squash with 1 tablespoon of syrup, 1 tablespoon of butter, and a ½ tablespoon of brown sugar. Then, sprinkle each squash with the chopped herbs. Roast for 1 hour or until tender and golden brown, basting frequently with the remaining syrup. YUM!

Grilled Pesto Shrimp Tacos

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We promise you this will be a party hit! The cilantro and pistachio pesto gives the shrimp a buttery and savory flavor that is out of this world.

What you’ll need:

  • 1 cup of fresh Cilantro
  • 1 Lime
  • 1/8 tsp of ground Coriander
  • Shredded Cabbage
  • Lime wedges
  • ¼ cup of Extra-Virgin Olive Oil
  • ½ tsp of Kosher Salt
  • ½ cup of toasted, unsalted Pistachios
  • Corn Tortillas, warmed
  • 1 lb of large Shrimp (26/30) peeled and deveined

First, heat your grill to high heat. Put the cilantro, oil and the zest and juice of 1 lime in a blender. Pulse a few times just until the leaves are chopped. Add the salt, coriander and pistachios and blend until smooth. Toss the shrimp and the pesto in a bowl making sure the shrimp is coated evenly. Thread the shrimp onto skewers (if you’re using wooden skewers, make sure you soak them in water for about 20 minutes, first) and grill until pink, about 3 minutes on each side. Serve with warmed corn tortillas, shredded cabbage and lime wedges. Serves 4 people.

Tomato Orecchiette

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This summer time pasta salad is simple and elegant and goes great with your favorite Chardonnay. The brie melts making the perfect sauce.

What you’ll need:

  • 1 16oz package of Don Peppe Orecchiette pasta
  • 1 large tomatoes, chopped
  • 4 oz. brie cheese, sliced
  • 1 tbsp of minced garlic
  • ¼ cup of Roland extra virgin olive oil
  • 1 tsp. salt
  • ½ tsp pepper
  • ½ cup of fresh basil leaves, chopped
  • 1 package of cooked bacon, cooked and chopped (optional)

Cook the pasta according to the package directions, drain and return to the pot. Add the tomatoes, brie cheese slices, garlic, olive oil, salt and pepper and gently toss together. Stir in the chopped basil leaves and bacon (if desired). Serve at room temperature.

Cranberry Casserole

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This easy and elegant side dish will seriously wow your guests! It’s nutty, creamy, tangy and tart and goes great with turkey.

What you’ll need:

  • 1 cup of wild rice blend
  • 2 ½ ounce goat cheese
  • 2 large eggs
  • ½ cup of reduced fat sour cream
  • 2 tsp of Dijon Mustard
  • 1 tbsp of olive oil
  • 1 cup of chopped leeks (white and green parts)
  • 1 tbsp minced garlic
  • 1 cup of dried cranberries
  • 1 tsp of chopped fresh thyme

Heat the oven to 350° with the rack in the center position and lightly oil a 2 quart baking dish. Then, prepare the wild rice per package instructions. Drain if necessary and put in a large bowl. In another bowl, whisk together cheese, eggs, sour cream, and mustard. Heat the oil in a large skillet over medium heat. Add the leeks and garlic and cook for about 2 minutes. Stir in the cranberries and thyme. Add the leek mixture to the rice and then fold in the cheese mixture. Put everything into the baking dish and cover with foil. Bake 25 minutes, then remove the foil and bake until golden (about 10 minutes more).

Recipe compliments of Prevention magazine, 11-11.

Tequila-Glazed Chicken Thighs

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What you’ll need:

  • 1 ½ tsp of ground cumin
  • 1 tsp of chili powder
  • ¾ tsp of salt
  • 6 bone-in chicken thighs (about 2 lbs), skinned
  • ¾ cup of pineapple juice
  • 1/3 cup of tequila (if you are not crazy about tequila, you can just omit this)
  • ¼ cup of honey
  • 2 tsp of cornstarch
  • 2 tsp of water
  • 2 tsp of grated lime rind
  • 3 tbsp of fresh lime juice
  • ¼ tsp of crushed red pepper
  • Cooking spray

First, preheat your grill to medium-high heat. After preheating, turn the left burner off (leave the right burner on). Combine the first 4 ingredients in a small bowl and rub evenly over chicken. Bring the pineapple juice, tequila, and honey to a boil in a small sauce-pan and cook until reduced to ¾ cup (about 10 minutes). Combine cornstarch and water in a small bowl and stir well. Add the cornstarch mixture to the juice mixture, stirring with a whisk. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and stir in lime juice and red pepper.

Place chicken on the right side of the grill rack coated with cooking spray. Cover and grill for 5 minutes on each side, basting with juice mixture. Move the chicken to the left grill and cover and grill for another 5 minutes on each side or until done, basting occasionally. Serve with recipes above for an all-around stand out meal!

Hamburger Chili

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This is a terrific recipe if you’ve got a crowd to feed. And get this, the leftovers are even better!

What you’ll need:

  • 1 ½ lbs of Ground Beef
  • 2 Medium Onions, Chopped
  • 4 cloves of Garlic, Minced
  • 4 cups of Knudsen Very Veggie Juice
  • 2 cups of Water
  • 3 large Potatoes, Peeled and Chopped
  • 2 Celery Stalks, Chopped
  • 3 Carrots, Chopped
  • 1 Zucchini, Chopped
  • 1 cup of Shredded Cabbage
  • 1 Anaheim Chili, Minced
  • ½ cup Green Bell Pepper, Chopped
  • 2 tbsp Chicken Bouillon
  • 2 tsp Sea Salt
  • 2 tsp Garlic Powder
  • ½ tsp Black Pepper
  • 1 tbsp Hot Sauce
  • 1 cup of Fresh Tomatoes, Chopped
  • Shredded Cheddar Cheese, Chopped Red Onions, Avocado Slices (optional toppings)

Cook the ground beef in a large pot until fully cooked and browned. Drain the oil, except for a small amount and add the chopped onions and minced garlic. Cook until the onions are soft and pour in the vegetable juice and water. Add the potatoes, celery, carrots, zucchini, cabbage, chili, green bell pepper, chicken bouillon, sea salt, garlic powder, black pepper, hot sauce and fresh tomatoes. Heat to boiling and then lower the heat. Cover and simmer 30-60 minutes or until all the veggies are tender. Serve with optional toppings and enjoy!

Butternut Squash Casserole

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So this could totally be a side dish OR a dessert (just add a scoop of vanilla ice cream) but either way, it’s a sweet seasonal dish that we just love. It serves about 6-8 people.

What you’ll need:

  • 2 medium sized butternut squash
  • 2 apples, peeled, cored and diced
  • ½ cup of chopped walnuts
  • 1 cup of crushed ginger snaps
  • ½ cup of light brown sugar
  • ¼ cup of chilled butter, diced
  • 1 tablespoon of flour
  • 1 teaspoon of salt
  • ¼ teaspoon of ground cinnamon
  • ¼ teaspoon of ground nutmeg
  • ¼ cup of maples syrup Vegetable oil for spraying your baking dish

So first, the butternut squash. Poke them both with a fork and microwave them on high heat for about 8 minutes. Carefully take them out, turn and poke some more and heat again for another 8-10 minutes or until a fork goes through them easily. Take them out, cut in half lengthwise (watch out for steam!) and scoop out the seeds. Then remove all the good stuff, place in a bowl and mash up. Preheat your oven to 350°. Combine the mashed butternut squash with the chopped apples and walnuts and spoon into a 2 quart greased baking dish. In a mixing bowl, combine gingersnaps, brown sugar, butter, flour, salt, cinnamon, and nutmeg with a fork. Sprinkle the coarse crust mixture evenly over the squash and drizzle maple syrup over all of it. Cover with foil and bake for 30 minutes. Uncover and bake for another 15 minutes longer or until the crust is golden brown and everything is heated through. The aroma alone will be intoxicating!

Tex Mex Pizza

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What you’ll need:

  • 1 cup of frozen corn kernels, thawed
  • 1 tablespoon of olive oil
  • 1 teaspoon of hot smoked paprika
  • 1/8 teaspoon salt
  • 1 pint grape tomatoes, halved
  • 1 (15-ounce) can organic black beans, rinsed and drained
  • 1 Pizza Romano frozen pizza crust
  • ¾ cup of shredded pepper jack cheese

Preheat your oven to 450 degrees. Toss together the corn, olive oil, paprika, salt, tomatoes and black beans and set aside. Spread the bean mixture evenly over pizza crust, leaving a ½ inch border and top with cheese. Bake on the bottom rack for about 20 minutes or until browned and the cheese is bubbly. Slice up and enjoy!

Curry Shrimp Linguini

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So let’s say your having some friends over tonight and you want to impress them with something delicious and a little out of the ordinary. Oh yeah, and you didn’t go to culinary school and your idea of gourmet cooking is boiling an egg. Well, some of us here are like that too, which is why we love this exotic and simple dinner recipe.

You’ll need these fancy shmancy ingredients:

  • 1 16 ounce package of linguine
  • 3 tsp of curry powder
  • 1 can of Roland lite coconut milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 ¼ lbs of uncooked medium shrimp
  • 1/3 cup of chopped cilantro

Okay so let’s use those boiling water skills of yours and cook the linguine according to the package directions. While that’s going, add the curry powder to a large skillet over medium heat, stirring frequently, for 2 minutes. Stir in the coconut milk, salt, and pepper. Bring to a boil and add the shrimp. Cook for about 5-6 minutes, or until the shrimp turn pink. Drain the linguine and toss with the shrimp mixture and fresh cilantro. It serves 4 or 2 really hungry people.