A|P Cookbook

cookbook 25+ recipes from our A|P Family to yours.

recipes:

2

Appetizers

9

EntrĂŠes

21

Snacks

26

Smoothies

31

Desserts

Key: Dairy Free

Low Carb

Gluten Free

Vegan

Nut Free

Vegetarian

Sugar Free

1

Cream Cheese Cucumber Bites from THE KITCHEN of JOYCE SISSUM

20 minutes

TOTAL TIME

Approx. 1 hour, 20 minutes

INGREDIENTS

2 large cucumbers peeled & sliced into 1-inch slices 18 oz. package of cream cheese soften to room temperature 1 packet of dry Hidden Valley® ranch dressing 1 small container of grape tomatoes Oscar Mayer bacon bits Fresh dill

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PREP TIME

PREPARATION 1. Peel and slice the cucumbers and remove small scoop from the center using a small melon scoop. Set aside when finish.

2. Place cream cheese in a food processor and add Hidden Valley® ranch dressing to taste but at least half of a package. Fold in bacon bits to your liking.

3. Cut tomatoes in half long way.

4. Fill in the scoop in cucumbers with the cream cheese mixture, place tomatoes standing up and add a small sprig of dill.

5. Refrigerate for one hour and serve!

2

Putla Jelly from THE KITCHEN of CAROL LEVY

15-20 minutes

TOTAL TIME 1 hour

INGREDIENTS 1 whole eggplant

1 tsp. minced fresh onion 1 tsp. minced fresh garlic 1 medium tomato, chopped 1 tbsp. olive oil (or more if desired) Juice of 1/2 fresh lemon (or more if desired) Salt and pepper to taste

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PREP TIME

PREPARATION 1. Bake a whole eggplant, with peel and stem, for 35-40 minutes. When done, cool or refrigerate for min. of 1 hour.

2. Peel eggplant and pull out the meat, chop it, and put it in a bowl. The colder the eggplant, the easier it will be to peel.

3. Add onion, garlic, tomato, and chop it. (I use an electric infuser but you can also use a blender.) Once everything is blended, add the lemon juice, salt and pepper, and olive oil. Mix well.

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Can be served warm or cold.

Onion and garlic are to taste, you might want to add more!

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This is a Romanian dish that comes from my mother's family.

Very healthy and low on calories and carbs.

Great on crackers or as a dip!

3

Shrimp Stuffed Jalapeno Peppers from from THE KITCHEN of of SHERRI VERRET

30 minutes

TOTAL TIME 40 minutes

INGREDIENTS

10 large jalapeno peppers 1 pound of defrosted shrimp 1/2 cup of shredded cheddar cheese 6 ounces of cream cheese 2 tbsp. butter Garlic

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PREP TIME

PREPARATION 1. Cut jalapenos in half and remove seeds.

2. Sauté the shrimp and garlic in butter until cooked through and shrimp are pink.

3. Add cream cheese cheddar cheese to shrimp.

4. Stuff the peppers with the shrimp mixture.

5. Bake at 350 degrees for 10 minutes or until the cheese is melted. Serve warm.

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My husband is Cajun and likes anything spicy.

Always a hit for guests.

4

Rooster Bullets from THE KITCHEN of SHERRI VERRET

5 minutes

TOTAL TIME 20 minutes

INGREDIENTS 6 large eggs Mayonnaise Dry mustard Salt Pepper Paprika Jalapeno peppers slices or black olive slices

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PREP TIME

PREPARATION 1. Boil eggs and cool in an ice bath. Cut in half and scoop out the yolk and mash.

2. Add mayonnaise to liking, mustard, salt, and pepper to taste.

3. Sprinkle with paprika and decorate with jalapeno slices or black olive slices.

Refrigerate.

Optional Step: 4. Top with fried bacon.

(No longer a vegetarian dish.)

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I am from Kentucky and have been making the rooster bullets for years. This is a favorite from the South - they go quick!

5

Oriental Cole Slaw from THE KITCHEN KITCHEN ofof SHERRI DEDEE COHEN from THE VERRET

30 minutes

TOTAL TIME 1 hour

INGREDIENTS

1/4 red cabbage and 1/2 white cabbage grated (or purchase 2 pkg of grated cabbage) 1 bunch of scallions diced 1 pkg ramen oriental noodles 1/3 cup vegetable oil 3 tbsp. white vinegar 2 tbsp. white sugar 1/3 cup slivered almonds 1 small jar of sesame seeds 1/2 cup honey-roasted peanuts

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PREP TIME

PREPARATION 1. Brown almonds and sesame seeds in oven. Mix with peanuts and chopped ramen noodles. Set aside.

2. In a blender mix oil, vinegar, white sugar, and ramen season packet.

3. Mix dressing with slaw and let sit until absorbed.

4. Right before serving toss nuts, noodles, almonds, and sesame seeds.

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Great for a BBQ dinner addition!

6

Jalapeno Popper Crisps from THE KITCHEN of SHARON VIVERETTE

10 minutes

TOTAL TIME 25 minutes

INGREDIENTS

Yields about 30 crisps: 4 slices of bacon (I use turkey bacon) 1 cup finely shredded parmesan cheese (works better if you grate your own) 1/2 cup shredded aged, sharp cheddar cheese (again, works better if you grate your own) 1 jalapeno, sliced very thin Fresh ground black pepper

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PRO TIP: When serving to guests, remove the seeds and veins to reduce the heat of the jalapeno slice.

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PREP TIME

PREPARATION 1. Heat oven to 375 degrees.

2. In a non-stick skillet cook bacon until crispy. (About 8 minutes) Drain on a paper towel after cooked and chop bacon then set aside.

3. Spoon about 1 tablespoon of parmesan cheese into a small mound on a large baking sheet covered with a silpat mat or baking parchment paper.

4. Top each mound of parmesan with about a tablespoon of cheddar cheese. Carefully pat down cheeses and top with a jalapeno slice.

5. Sprinkle with bacon and season with black pepper. Repeat with the remaining ingredients.

6. Bake in oven until crispy and golden.

(About 12 minutes) 7. Let cool slightly on pan before serving.

7

Caprese Salad from THE KITCHEN of JULIO CHIROLDES from THE KITCHEN of SHERRI VERRET

15 minutes

TOTAL TIME 15 minutes

INGREDIENTS

2 whole ripe tomatoes 5 ounces of fresh burrata cheese 2 tbsp. olive oil 1 tbsp. glazed balsamic vinegar 8 big fresh basil leaves 1/2 tsp. sea salt 1/4 tsp. black pepper

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PREP TIME

PREPARATION 1. Cut the tomatoes in 1/4 inches slices.

2. Cut the burrata in 8 equal slices.

3. Spread out the tomatoes slices on a plate. Salt and pepper the slices.

4. Place the burrata over the tomatoes.

Drizzle oil and balsamic vinegar.

5. Place the basil over each piece.

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Pairs well with Chardonnay wine. (if over 21 years old)

8

White turkey chili from THE KITCHEN of GINGER ASHTON

1 tbsp. avocado or olive oil 16 oz. pack of JENNIE-O® ground turkey Salt and pepper to taste 1 small onion 3 peppers (1 orange, 1 red, and 1 yellow) 1 tbsp. of minced garlic or 1 medium garlic clove 1 ½ tsp. ground cumin 1/2 tsp. dried oregano 1/4 tsp. ground cinnamon 1/8 tsp. cayenne pepper 2 cans of great northern beans 1 can petite diced tomatoes 1 container of organic chicken stock

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INGREDIENTS

PREP TIME 10-15 minutes

TOTAL TIME 1 hour

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One of my favorites and I make it about once per week. Hope you enjoy!

PREPARATION 1. Sauté onions and peppers. Brown ground turkey and then combine all ingredients.

2. Bring to a boil for about 15 minutes on high, then reduce to medium for about 30 minutes.

Top with fresh cilantro 9

Arroz con Gandules from THE KITCHEN of OSCAR ROMAN from THE KITCHEN of SHERRI VERRET

5 minutes

TOTAL TIME 20-25 minutes

INGREDIENTS

1 can of gandules (Green Pigeon Peas) 2 cups of rice 3 cups of water 3 heaping tbsp. of sofrito 1 pack of sazón seasoning 3 tsp. of adobo seasoning 2 tsp. of salt

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PREP TIME

PREPARATION 1. Add water to a large pot and bring to boil.

2. Remove water from gandules.

3. Add gandules, sofrito, sazón , adobo, and salt to boiling water.

4. Let boil for 2 minutes.

5. Add rice, reduce heat to low, and cover.

6. Stir occasionally until rice is cooked through and there's no more water in the pot.

10

Marinated Greek Souvlaki Chicken Kabobs on Grill from THE KITCHEN of JOE JACKSON

Makes 10-12 (12-inch) skewers Chicken: 2 ½ lbs. organic boneless, skinless chicken breast, trimmed and cut into 1 ½ inch squares Marinade: 10 garlic cloves, peeled and finely chopped Juice of 1 lemon 2 tbsp. dried oregano 1 tsp. dried rosemary 1 tsp. sweet paprika 1 tsp. kosher salt & black pepper 1/8 cup of apple cider vinegar * 1/8 cup of water * 1/4 cup of EVOO 2 bay leaves * You may substitute 1/4 dry white wine for the apple cider vinegar and cup of water.

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INGREDIENTS

PREP TIME

30 minutes plus time to marinate

TOTAL TIME

1 hour for food prep and grilling (doesn't include marinating time)

PREPARATION 1. Prepare the marinade. Start with the fresh garlic. Peel 10 cloves of garlic and chop them finely. Combine the chopped garlic with oregano, rosemary, paprika, salt, pepper, olive oil, vinegar, water, and lemon juice into a mixing bowl. Do NOT add the bay leaves yet. Mix ingredients together well.

2. Boneless skinless chicken breasts - Clean 2 ½ lbs. of uncooked chicken breasts. Use a paring knife to trim off any remaining fat.

Slice breasts into 1 ½ inch squares. Place all sliced chicken into a large mixing bowl and add bay leaves on top. Pour marinade on top of the sliced chicken. Toss together to combine, making sure all chicken is well-coated with marinade.

3. Refrigerate chicken in marinade - Cover the mixing bowl full of chicken and marinade with an airtight cover or plastic saran wrap.

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Refrigerate for a minimum of 45 minutes. If you have time, let the chicken marinate longer in the refrigerator. For best results, leave in the refrigerator overnight.

4. Remove the bowl of marinated chicken from the refrigerator and let sit at room temperature for 20-30 minutes.

5. Thread chicken onto metal or wooden skewers. Try to leave a quarter-inch gap between the pieces of chicken for optimal grilling results. Metal skewers are recommended for kabob and vegetable grilling. They are a bit easier to work with (and reusable) but wooden skewers can be used as well. If using wooden skewers, you'll need to soak them in water for 35-45 minutes before skewering the chicken and grilling.

6. Prepare outdoor grill. Spray grilling grates with non-stick grill spray or brush grates with a little oil. Preheat gas grill to medium-high heat. Place skewers side-by-side, approx 1-inch apart on the grill. Rotate skewers every 3-4 minutes. Be sure to turn skewers evenly to cook on all sides. Total cooking time is 10-15 minutes total depending on the heat of the grill and your temperature preference of meat. If using a meat thermometer, grill the kabobs until charred with grill marks and the internal temperature of meat registers at 155 degrees on an instant-read thermometer.

7. Transfer chicken kabobs from grill to serving platter. Let chicken rest on skewers for 3-4 minutes before serving.

12

Pan-Seared Shrimp with Rosemary Spaghetti Squash from THE KITCHEN of SHARON VIVERETTE

10 minutes

TOTAL TIME 20 minutes

INGREDIENTS

2 tsp. olive oil, divided 6 oz. raw large peeled and deveined shrimp 1/4 cup thinly sliced red onion 1/2 teaspoon minced garlic 1 ½ cups baked spaghetti squash or raw zucchini noodles (whichever you like) 5 cherry tomatoes, halved 1 tsp. fresh lemon juice 1/4 chopped fresh rosemary

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PREP TIME

PREPARATION 1. Heat 1 tsp. olive oil in a medium skillet over medium-high heat. Add shrimp, cook two minutes on each side. Remove from pan and keep shrimp warm.

2. Return skillet to medium-high heart adding the other 1 tsp. of olive oil, swirl to coat pan.

Add the onions and garlic, sauté for four minutes or until onions are tender.

3. Add squash, tomatoes, lemon juice, rosemary, and salt. Cook 2 minutes or until warmed through. Top with shrimp 4. If you use spaghetti squash make sure you bake it before you prepare the dish. Raw spaghetti squash is not good in this dish. The raw zucchini noodles work great and can be purchased precut from the grocery store.

13

Homegrown Oyster Mushrooms from fromTHE THEKITCHEN KITCHENofofSHERRI CARINEVERRET YHAP

2 weeks

TOTAL TIME 2 weeks

INGREDIENTS

1 organic mushroom grow kit * 1 tbsp. of olive oil A pinch of garlic or onion powder Salt and pepper to taste Optional: herb(s) of choice * Order grow kit online from www.BackToTheRoots.com or your brand of choice.

Follow the instructions on the box or watch the online video and harvest beautiful oyster mushrooms in 2 weeks.

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PREP TIME

PREPARATION 1. Once harvested, wash and dry.

2. Preheat oven or grill to 300 degrees.

3. Place in an oven-safe pan, pot, tray, or dish.

4. Toss in oil to evenly coat.

5. Season with garlic, salt, and pepper.

6. Cook for 10-15 minutes until edges are browned.

7. Serve as a side or vegetarian entree.

14

Summer Vegetable Kabobs on Grill from THE KITCHEN of JOE JACKSON

30 minutes

TOTAL TIME 45 minutes

INGREDIENTS

Serves roughly 10 people.

Marinade: 1/4 cup of EVOO Cajun seasoning (or seasoning of your choice) Vegetables: 4 zucchini squash 3 yellow squash 2 red onions 2 pints of whole ("baby bella") portobello mushrooms 1 pint of fresh cherry tomatoes 4 ears of fresh summer corn (Yellow or White) Two 12 oz. bags of baby bell peppers (variety pack of red, orange, and yellow peppers)

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PREP TIME

PREPARATION 1. Chop vegetables: • Slice the zucchini and yellow squash in horizontal slices, about ½ inch thick each.

• Slice mushrooms in half (cut vertically from top to bottom) • Slice peppers in half or into thirds (cut vertically from top to bottom) and clean out all seeds.

• Cut onions into 4 quarter wedges and separate each of the onion layers before skewering.

• Shuck corn and remove all "silky hairs" from the cob. Cut each ear into three equal-sized pieces • Wash cherry tomatoes.

2. Place all vegetables into a large, metal mixing bowl (you may need two bowls).

3. Pour EVOO over vegetables and mix well so all vegetables are covered.

4. Sprinkle cajun seasoning generously over vegetables and toss together well.

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For a caramelized sweetness taste, add in fresh pineapples!

5. Thread the seasoned vegetables on skewers. Recommend using FLAT metal skewers but wood ones can work as well. If using wood skewers, soak them in water for 35-45 minutes before threading vegetables.

When threading, alternate the order of vegetable 'type" (that is, thread a zucchini, then onion, then a pepper, and so on...with mushrooms, yellow squash, corn, and cherry tomatoes). Try to allow for 1/8 to 1/4 inch of space between vegetables to allow for uniform exposure to heat and charring on the grill.

6. Preheat grill to medium-high heat. Spray grilling grates with non-stick grilling spray or brush with oil.

7. Place vegetable kabobs on the grill. Cook about 3-4 minutes per side until slightly charred around the edges. Rotate kabobs every 3 minutes or so to vary direct exposure to the grilling flames.

8. The total grilling time is 10-12 minutes depending on your personal preference for "charring".

9. Transfer vegetable kabobs to a serving platter.

16

30-minute chili from THE KITCHEN of NELSON MARTINEZ

1 whole onion, diced 1 ½ lb. ground beef 1 packet taco seasoning mix (about 1 oz) Two 10 oz. cans diced tomatoes with chiles, undrained 1 can chili beans in sauce (15–16 oz), undrained 1 can red kidney beans (15–16 oz), undrained One 15.5 oz. can hominy, drained One 15.25 oz. can southwestern corn with peppers, drained One 10 oz. can mild enchilada sauce One 11 oz. SANTITAS® yellow corn tortilla triangles (gluten-free) One 14 oz. daisy sour cream

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INGREDIENTS

PREP TIME 15 minutes

TOTAL TIME 30 minutes

PREPARATION 1. Preheat a large nonstick sauté pan on medium-high for 2–3 minutes and throw in the diced onion.

2. Place beef in a pan and let brown for 5–7 minutes, stirring to crumble meat, or until no pink remains.

3. Stir in taco seasoning; you may add extra cumin and chili powder for flavor.

4. Combine remaining ingredients in a pot; stir in meat. Cover and cook on high for 25 minutes while stirring occasionally.

One 7 oz. sargento® 4-cheese shredded mexican cheese 17

Burdie’s Chicken from THE KITCHEN of RANDY WEISBURD from THE KITCHEN of SHERRI VERRET

1 whole chicken

Blackening seasoning or cajun spice (or both) 16 oz. mushrooms 1 garlic clove 4 oz. heavy cream Butter

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INGREDIENTS

PREP TIME

15 minutes

TOTAL TIME

1 hour, 15 minutes

PREPARATION 1. Remove breast bone with kitchen shears, turn chicken over and push flat and clip and tuck in wings. Season generously with spices.

2. Create two sides to your grill; the hot coal side and the cooler side. Start cooking once the grill is at 400+ and cook skin side down for 10 minutes, flip the bird, and cook another 10 minutes.

3. Move to the cool side of the grill for the remaining 25 minutes. Remove when internal breast temperature reaches 160 degrees.

Place a few butter squares on the bird while hot. Let sit.

4. Meanwhile, heat a cast-iron skillet to very hot. Place garlic clove minced with mushrooms and butter, add salt and pepper to taste. Turn off the heat, add cream. Plate chicken and drench with the mushroom sauce.

18

Cheese Enchiladas from THE KITCHEN of KENT KNIPSTEIN

One 12-ounce jar jalapeno slices, drained 2 cups sour cream (room temperature) 1/2 tsp. ground cumin 1/4 tsp. cayenne pepper 3 green onions, sliced, plus more for sprinkling 4 cups grated sharp cheddar 18 corn tortillas Enchilada Sauce ingredients on page 20.

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INGREDIENTS

PREP TIME 25 minutes

TOTAL TIME Approx. 1 hour

PREPARATION 1. Preheat the oven to 375 degrees and heat a cast-iron skillet over medium-high heat until hot. Add the jalapeno slices to the dry skillet and cook until just starting to blacken. Set aside to cool.

2. Mix the sour cream, cumin, cayenne pepper, green onions, cooled jalapenos, and 2 ½ cups of the grated cheddar in a bowl.

3. Using tongs, char the tortillas one at a time over a gas flame for 5 to 10 seconds per side, then dunk each tortilla in the Enchilada Sauce.

Lay a tortilla on a plate, then spoon a good 2 to 3 tbsp. of the sour cream mixture in the middle.

Roll the tortilla, then place it seam-side down in a 9 x 13 inch baking pan. Repeat with the remaining tortillas and sour cream mixture.

4. Cover the dish with the remaining 1 ½ cups cheese, then bake until bubbly, 15 to 20 minutes. Sprinkle with extra green onions and serve immediately.

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Enchilada Sauce Ingredients: 1/4 cup olive oil 1/2 cup finely chopped red bell peppers 1/2 cup finely chopped onions 2 tbsp. finely chopped garlic 4 tsp. chili powder 2 tsp. ground cumin 1/2 tsp. cayenne pepper 2 beef, chicken or tomato bouillon cubes Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 1 cup chicken stock Two 15-ounce cans tomato sauce

Enchilada Sauce: 1. Heat oil in a medium saucepan over medium heat. Add the peppers, onions, and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cubes, and some salt and pepper and cook for 2 minutes.

Add the flour and cook for another minute. Add the stock and stir to combine. Add the tomato sauce and 3 cups water and bring to a boil.

Lower the heat to a simmer and cook until reduced by one-third, about 20 minutes.

2. Let the mixture cool slightly, then transfer to a blender and purĂŠe until smooth.

3. The sauce will keep in the refrigerator for up to a week and can also be frozen.

20

HEALTHY snack from THE KITCHEN of DORIBEL ABREU

2 minutes

TOTAL TIME 3 minutes

INGREDIENTS 3/4 cup of fat-free cottage cheese

1/2 cup seedless grapes (red or green) 1 tsp. chia seeds

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Its simple and the mix between sweet and salty makes it a good snack. Enjoy!

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PREP TIME

PREPARATION 1. In a bowl add cottage cheese and grapes.

2. Spread Chia seeds on top and enjoy!

21

Chocolate bars from THE KITCHEN of KIM BLOCH

10 minutes

TOTAL TIME 40 minutes

INGREDIENTS 2 cups dates

3/4 cup cashews (or another nut) 1/4 all-natural peanut butter 1/2 cup coconut flakes 2 tbsp. cocoa powder, unsweetened 1/8 tsp. salt

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PREP TIME

PREPARATION 1. Toss everything into a food processor until the mixture starts to smooth and clump into a ball. The dates will be chopped up but you will still have bits of nut.

2. Turn the mixture out into an 8 or 9-inch square pan lined with parchment paper. Use your hands to firmly press the mixture into the bottom of a dish. Cover and refrigerate for 30 minutes.

3. Remove the mixture from the pan and cut it into pieces using a sharp knife. Enjoy these bars cold or frozen. Store in an air-tight container in the fridge or freezer.

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My children loved these growing up!

22

Twix Bars from THE KITCHEN of ZAINEL FIGUEROA

15 minutes

TOTAL TIME 1-2 hours

INGREDIENTS

Shortbread Layer • 1/2 cup coconut flour • 1/2 cup almond flour • 1/3 cup coconut oil, melted • 3 tbsp. maple syrup, warmed up (Alternative: Honey) Caramel Layer • 1/2 cup almond butter, creamy or crunchy (Alternative: Nut Butter) • 1/4 cup coconut oil • 1 tsp. vanilla extract • 1/4 cup maple syrup • pinch sea salt Chocolate Layer • One 2.5 oz dark chocolate bar OR substitute with 1/2 cup chocolate chips • 1 tbsp. coconut oil • 1/4 tsp. flakey sea salt

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PREP TIME

PREPARATION Shortbread Layer 1. Preheat oven to 350 degrees.

2. Combine coconut and almond flours with melted coconut oil and warmed maple syrup or honey in a large bowl. Stir out all the crumbles of flour until thoroughly combined.

3. Line a smaller baking dish (I prefer a 6 x 6 baking dish) with parchment paper and pack down shortbread mixture into the base using a silicone spatula. If shortbread mix starts to stick to spatula, dip in melted coconut oil and continue to gently press down evenly into the base of the dish.

4. Bake for 10-12 minutes, or until starting to turn golden brown. Remove once done and let cool completely.

Caramel Layer 1. Combine almond butter, coconut oil, vanilla, maple syrup, and sea salt in a saucepan over the stove on medium-low heat and heat until completely liquefied, whisking together, about 2-3 minutes.

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2. Remove from burner and let cool completely.

Chocolate Layer Break up the chocolate bar into a small bowl and add coconut oil. Warm in microwave for 30-sec intervals, stirring in between, until completely liquefied. Or, heat over the stove (double boiler style) Twix Bars 1. Once shortbread & caramel have completely cooled, pour caramel sauce over the base layer, spreading out evenly.

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PRO TIP: Set in freezer until it hardens completely, about 1-2 hours. (Freezing completely is very important!)

2. Remove from the freezer once frozen (if still soft, keep in the freezer until fully hardened) and pour chocolate over the top, spreading out evenly. Sprinkle flakey sea salt as the last touch and set back in the fridge for 5-10 minutes to harden.

3. Once chilled, remove the hardened mold from the pan by pulling on the sides of the parchment paper. Lay on cutting board and using a large chef's knife, slice into 1/2-inch strips, and from there, slice each strip into thirds.

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PRO TIP: If you leave the chocolate layer in the freezer for too long, it may crack when you cut into slices.

24

Honduras Re-fried Beans from THE KITCHEN of ROBERTO FIGUEROA

5 minutes

TOTAL TIME 15 minutes

INGREDIENTS

1 can of red beans (15-16 oz.)

1/4 cup of white or yellow onion (chopped or julienned) 1/2 cup of canola or vegetable oil 1 tsp. of cumin A pinch of salt Optional: Add complete seasoning.

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PREP TIME

PREPARATION 1. Sauté the onion before blending the beans, you will rough cut and sauté the 1/4 cup onion in oil on the stove. Allow the onions to be almost burnt but not quite. The smaller pieces will be charred while the larger pieces should be toasted a golden brown in the center and charred around the edges. Remove the onion to keep on burning and place them inside the blender.

2. After opening the can place the red beans in a blender with some of the broth and onions. Once both the onions and the beans are in the blender you will add the salt and cumin. You can now blend the beans until smooth.

3. Take the blended beans and add them to the skillet where you sautéed the onions. You’ll need a little extra oil in there as well. You will sauté the beans by letting them sit for a few minutes and then mix them. You can repeat this process until the beans have reached your desired consistency.

4. Once the beans are creamy and smooth, and they have thickened a bit, they’re ready to be served with your favorite corn or flour tortilla or any type of corn chip or toasted bread. Use your imagination!

25

Green Smoothie from THE KITCHEN of D’ANGELO HARRIS

5 minutes

TOTAL TIME 10 minutes

INGREDIENTS

1 frozen banana, sliced thick 2 cups chopped kale 1 cup of blueberries 1/4 cup vanilla almond milk 1/3 cup orange juice Optional: 1 tbsp. flaxseed meal Optional: 1 tbsp. coconut oil

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PREP TIME

PREPARATION Toss all ingredients together in a blender for 3 minutes and there you go – the best green smoothie ever!

26

PB & B Smoothie

from THE KITCHEN of LAKE BARNES

5 minutes

TOTAL TIME 7 minutes

INGREDIENTS 1 whole banana

13.5 oz. of almond milk 2 tbsp. honey 1 tbsp. flax seed 1/2 cup of raw oats 1/4 cup peanut butter 1 cup of ice Optional: A scoop of protein powder

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PREP TIME

PREPARATION 1. Ensure you are using a 24 oz. or a larger

blending cup or blender. Add ingredients as they are listed starting with fresh fruits, then add desired liquid.

2. Add all dry and sticky ingredients. Top off

with 5-6 full ice cubes.

3. Blend all ingredients using the blend or

extract setting for 2 minutes. Whichever setting helps create a more juice-like smoothie to help the oats and seeds not feel so coarse.

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a berry good smoothie from THE KITCHEN of PATRICIA TORRAS

4 minutes

TOTAL TIME 5 minutes

INGREDIENTS 3-4 ice cubes 1 banana 5 frozen strawberries A handful of frozen blueberries 2 tbsp. of Dr. Schulze’s Superfood Plus (or less as it can be a strong flavor) 1 scoop of Nature's Plus Hemp Enhanced Collagen 2 tbsp. of Chobani® Non-fat Greek Yogurt, Vanilla Blended Honey (as desired) Horizon Organic® Reduced Fat Milk (as desired)

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PREP TIME

PREPARATION In order of ingredient list, place ingredients into a blender and blend until a smooth consistency is achieved. For best results and easy clean up, use the Nutri Ninja blender cups.

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breakfast smoothie from THE KITCHEN of SHARON VIVERETTE

5 minutes

TOTAL TIME 10 minutes

INGREDIENTS

Yields about 1 large serving or 2 smaller servings 1 frozen banana 1 cup frozen mango chunks 1 cup spinach 1 - 2 medium-sized avocados 1 cup almond milk (I use dairy fat-free milk) Splash of vanilla extract Optional: Add a bit of honey

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PREP TIME

PREPARATION Place all ingredients in a blender and blend until smooth.

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healthy smoothie

from THE KITCHEN of ALICE ASHLEY

5 minutes

TOTAL TIME 15 minutes

INGREDIENTS 1 banana

1 avocado 2 cups mixed frozen berries (strawberries, raspberries, blueberries) A small sprinkle of cinnamon (less than 1/2 tsp.)

2 tbsp. natural honey 1/2 cup almond milk (or plain water) 1 -2 cups crushed ice

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PREP TIME

PREPARATION Blend the honey with the banana and avocado first, then add the other ingredients when ready.

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bread pudding from THE KITCHEN of DEDEE COHEN

30 minutes

TOTAL TIME 2 hours

INGREDIENTS

2 loaves of Pepperidge Farm cinnamon raisin bread 5 eggs 1 qt. skim milk 1 cup of sugar 1 tsp. vanilla Optional: 3 tbsp. of rum or bourbon, whipped cream, Nutella

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PREP TIME

PREPARATION 1. Cut bread in cubes and place in a buttered

casserole.

2. Beat eggs, add sugar, beat well, add

milk, vanilla, and rum if desired.

3. Pour mixture over cubed bread and let

sit until mixture is absorbed.

4. Bake at 350-375 degrees for 45 minutes

to 1 hour. Serve while warm with whipped cream and Nutella.

*

Not so healthy but, certainly delicious!

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Graham Cracker

Chocolate Layer Pudding from THE KITCHEN of LILIANA TORRADO

20 minutes

TOTAL TIME 40 minutes

INGREDIENTS

1 pkg. large chocolate pudding (Not instant) 3 cups of milk 1/2 pkg. graham crackers 1 can of evaporated milk

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PREP TIME

PREPARATION 1. Layer crackers in a rectangular or square

baking dish.

2. Cook pudding as directed on box, when the

pudding is done, pour on top of the crackers, then the evaporated milk, then another layer of crackers. And so on until you finish.

3. Put in refrigerator for 20 minutes. Enjoy!

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Protein Pancakes

from THE KITCHEN of ESMERALDA BALTAZAR

15 minutes

TOTAL TIME 25 minutes

INGREDIENTS

1 cup of 1% fat small curd no salt added cottage cheese 6 egg whites 6 tbsp. coconut flour 1 scoop vanilla whey protein powder 1 tsp. baking powder 1 tsp. vanilla extract Small amount of oil or butter to coat pan

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PREP TIME

PREPARATION 1. Grab a pan and heat it over the stove on

medium. Coat the bottom of the pan with a little butter or oil.

2. Mix all the ingredients in a blender.

3. Pour the pancake batter onto the pan

using a 1/4 measuring cup. When you can see bubbles form on the top of the pancake, it’s ready to flip!

Next Page: Watermelon Pizza

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Light & Healthy Watermelon Pizza from THE KITCHEN of JOE JACKSON

10 minutes

TOTAL TIME 10 minutes

INGREDIENTS

1 large, oval-shaped, ripe watermelon 1 cup of fresh blueberries 1 cup of fresh strawberries (sliced in half) 1/2 cup of fresh raspberries 1/2 cup of fresh blackberries 10 fresh mint leaves 1 cup of Dannon vanilla yogurt (Substitute: Chobani® greek vanilla yogurt or Chobani® plain no-fat yogurt) Optional: Honey

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PREP TIME

PREPARATION 1. Use a sharp butcher knife to cut the watermelon in half. Cut it "width" wise, not "length" wise. Once the melon is in two pieces, slice a 2-inch thick piece. Again, cut it "width"-wise not "length" wise.

This 2-inch, round slice of watermelon will serve as the "Base" or "Dough" of the dessert pizza.

2. Place the watermelon slice on its side on a cutting board. Use a spatula to spread the yogurt around the red "fleshy" part of the watermelon. Do not spread the yogurt on the white watermelon rind.

3. Place the sliced fresh strawberries and various berries on top of the yogurt as you please. Tear fresh mint leaves into smaller pieces and sprinkle randomly on top of the berries.

4. Extra sugar and sweeteners are not needed but if you love a little extra note of sweetness, very lightly drizzle some honey on top.

5. Use a sharp butcher knife and cut the "watermelon pizza' the same way you cut a regular pizza into even slices.

34

Choco Flan from THE KITCHEN of KATHERINE SANZ

15 minutes

TOTAL TIME 3 hours

INGREDIENTS

Cake: 1 box Betty Crocker™ Super Moist™ triple chocolate fudge cake mix 1 cup of water 1/2 cup vegetable oil 3 eggs Flan: 1 can (14 oz) sweetened condensed milk 1 can (14 oz) evaporated milk 4 eggs 1 tbsp. of vanilla extract

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PREP TIME

PREPARATION 1. Heat oven to 350 degrees.

2. In a small, heavy saucepan over medium-

low heat, cook sugar, stirring, until golden.

Pour into a 12-inch bundt baking dish, tilting to coat bottom and sides. Set aside.

3. In a large bowl, beat cake mix, water, oil,

and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.

Pour batter over caramel topping in pan.

4. In a blender, place flan ingredients. Cover;

blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray a piece of foil with cooking spray, and place sprayed side down over the top of pan; cover tightly. Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.

5. Bake 1 hour 20 minutes to ensure cake AND

flan layer bake completely (toothpick inserted in center of cake will come out clean).

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Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in the pan, uncovered, 2 hours.

6. Remove from refrigerator; run thin metal

spatula around outer and inside edges of the pan to loosen cake. Place a serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from the pan over top of the cake.

Store loosely covered in refrigerator.

*

PRO TIP: This dessert can be made with any kind of cake batter. I personally like to make mine of coconut and add some coconut flakes for an extra crunch.

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GROWING Growing Better.

Ace is always looking to grow his book of recipes from his favorite A|P family members.

For a chance to be featured in A|P’s next cookbook, e-mail your healthy snack, appetizer, entrée, smoothie, or dessert recipe to: Design@apcompanies.com

2020 • Atlantic Pacific Companies Cookbook