Ingredients
1 pound baby Dutch yellow potatoes 3 ears corn, cut into 6 pieces 4 cloves garlic, minced 1 tablespoon olive oil, divided 1 tablespoon Creole seasoning, divided 4 links (6 ounces) Andouille sausage, sliced into coins 2 pounds medium-sized raw shrimp, peeled and deveined 1 lemon, juiced ¼ cup fresh parsley, chopped 1 lemon, cut into wedges (for garnish)
Instructions Preheat oven to 375 degrees F. Add potatoes, corn and garlic to a large bowl. Add half of the olive oil and Creole Seasoning. Toss to combine. Spread evenly onto a baking sheet and bake for 25 minutes. Meanwhile, in the same bowl toss to combine sausage, shrimp, and remaining olive oil and Creole seasoning. Set aside. Remove potato mixture from the oven and arrange shrimp mixture on top. Be sure to evenly spread the meats over the potatoes. Bake for 15-20 minutes, until shrimp is cooked through. Remove from oven. Top with fresh lemon juice and chopped parsley. Serve hot, garnished with a lemon wedge. 1
Ingredients 2 tablespoon olive oil 1 1/4pound skinless, boneless chicken breast halves, cut into strips 1/2teaspoon salt 1/4teaspoon ground black pepper 1 jar (14.5 ounces) Prego® Roasted Garlic Parmesan Alfredo Sauce 8 ounce (1/2 of a 1-pound package) fettuccine pasta, cooked and drained (about 4 cups) 2 tablespoon chopped fresh parsley Instructions Heat the oil in a 12-inch skillet over medium-high heat. Sprinkle the chicken with the salt and pepper. Add the chicken to the skillet and cook until the chicken is cooked through, stirring occasionally. Remove the chicken from the skillet and keep warm. Reduce the heat to medium. Stir the Alfredo sauce in the skillet and heat through. Add the chicken and fettuccine and toss to coat. Sprinkle with the parsley and serve immediately.
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Ingredients
1/4 cup butter /cubed 2 Tbsp. brown sugar 1/2 tsp salt 1 cup water 1 cup flour 1 tsp vanilla 4 eggs cooking oil spray oil for frying cinnamon sugar ice cream hot fudge and caramel topping (optional) 6-12 cup muffin tin
Instructions In a medium saucepan over medium/high heat - add butter, brown sugar, salt, and water - bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs). 3
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip. Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight). Heat oil in a deep pot to 350ËšF (175ËšC). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry. Fry them in batches, until nicely browned - no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with your favorite ice cream and toppings. Enjoy!
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Ingredients
Servings: 15-20 25 chocolate sandwich cookies 2 egg yolks 2 cups half & half ¼ cup granulated sugar ¼ cup cornstarch 1 cup water 8 tablespoons butter ½ cup flour 4 eggs
Instructions Preheat oven to 425°F. Using a knife, separate the cream from the cookies, and place them in two separate bowls. Crush cookies in a blender or a food processor until fine. Set aside. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
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Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. Microwave the remaining cookie cream for 30 seconds, stirring until smooth. Dip the top of each filled cream puff into the cookie cream, dripping off any excess. Sprinkle any remaining cookies crumbs on top of each cream puff. 6
Ingredients
2 1/2 cups cauliflower, grated (about 1/2 a large head) 1 large egg, lightly beaten 1 1/4 cups shredded part-skim mozzarella cheese 2 tablespoons grated parmesan cheese Kosher salt and freshly ground black pepper 1/4 cup tomato sauce 1 cup grape tomatoes, sliced in half 1/4 teaspoon crushed red pepper flakes
Instructions Line a rimmed baking sheet with parchment paper, and preheat oven to 425ºF. Grate the cauliflower using a box grater until you have two cups of cauliflower crumbles. Place in a large bowl and microwave for seven to eight minutes, or until soft. Remove from the microwave and let cool. Mix in the egg, one cup mozzarella, parmesan cheese, and salt and pepper. Once combined, pat into a 10-inch round on the prepared pizza pan. Spray lightly with nonstick spray and bake for 10 to 15 minutes, or until golden. Top the pizza with the sauce, 1/4 cup mozzarella, grape tomatoes, garlic, and red pepper flakes. Bake in the oven until melted and bubbly, another 10 minutes. Top with basil before serving. 7
Ingredients
1 seedless watermelon, sliced into 1-inch thick rounds 1 kiwi, peeled and thinly sliced 1 pint blueberries 1 pint strawberries, diced 1 ½ cups plain Greek yogurt 1 teaspoon vanilla extract 2 tablespoons honey 1 tablespoon orange zest (1 orange) 2 tablespoons of orange juice (half an orange)
Instructions Slice the watermelon into 1-inch thick rounds. In a medium bowl, combine the Greek yogurt, vanilla, honey, orange zest, and orange juice and mix until well-combined. Pour some of the yogurt mixture onto a watermelon round and smooth with a spatula so that the mixture covers the entire round. Place the kiwi, blueberries, and strawberries decoratively on top of the yogurt sauce. Cut the pizza into 6 even slices and serve.
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Ingredients
1 cup granola 1 Tbsp. butter (melted) 1 Tbsp. Honey 24 oz. yogurt of choice Fruit of choice (we used blackberries, raspberries, and chopped strawberries)
Instructions In a bowl, combine one cup granola, one Tbsp. melted butter, and one Tbsp. honey. Mix well. Fill a muffin tin with cup liners and divide granola mixture across all, evenly covering the bottoms. Fill each cup with yogurt and top with fruit. Freeze for two or more hours.
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Ingredients
1 banana 1/2 cup chocolate chips 1 tsp. coconut oil 2 graham crackers 1/4 cup marshmallow fluff
Instructions Slice the banana into 12 slices. Crush the graham cracker crumbs in a sealed plastic bag. Melt the chocolate chips with the coconut oil in the microwave for one minute, in 30 second intervals. Coat the bananas with the chocolate, and lay on wax paper on a baking sheet. Sprinkle with graham cracker crumbs. Freeze for 15 minutes, then sandwich two bananas together with marshmallow fluff. Enjoy!
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Ingredients
3 carrots, peeled & cut into chunks ½ head cauliflower, broken up 1 head broccoli, broken up 2 cloves garlic, chopped 1 egg ½ teaspoon onion powder 1 teaspoon salt ½ teaspoon pepper 1¾ cup plain bread crumbs
Instructions In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined. Add 1¼ cup of bread crumbs and blend just until incorporated. Scoop a tablespoon of the mixture and form a small circular shaped “nugget.” Place the remaining ½ cup of bread crumbs in a bowl and cover each nugget with the bread crumbs. Either pan-fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or you can bake them on a piece of parchment paper at 400˚F/200˚C for 25 minutes, flipping after the first 15 minutes. Serve with your favorite dipping sauce.
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Ingredients
16 oz. Greek Yogurt 3 tbsp. Dried Parsley 1 tsp. Garlic Powder 1 tsp. Onion Powder 1/4 tsp. Pepper 1/2 tsp. Salt 1 tsp. Dried Basil 1 Tbsp. Green Onions
Instructions In a medium size bowl, combine Greek yogurt, dried parsley, garlic powder, onion powder, pepper, salt, dried basil, and green onions. Mix until well combined. To prepare the platter, cut an assortment of your favorite vegetables into the shape they are easiest to dip with. (We used cauliflower, cucumber, green bell pepper, broccoli, celery, yellow bell pepper, carrots, red bell pepper, radishes, and cherry tomatoes.) Surrounding a bowl, lay vegetables on top of a bed of kale and fill the bowl with the dip. Optional: Sprinkle with some green onions, dried minced garlic, and dried minced onion. Serve & enjoy!
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Ingredients
½ pomegranate ½ lemon ½ cup water Champagne
Instructions Cut the pomegranate in half, and hit it over a bowl with a wooden spoon to release the seeds. Squeeze half a lemon over the pomegranate seeds. Pour a half cup of water over the seeds and lemon juice, and spoon the mixture into ice tray of choice. Freeze the cubes for an hour or until solid. In a glass, put one cube and then top with champagne. Watch the drink transform while the ice cube melts.
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Ingredients
8 cups boiling water 7-8 black tea bags 1 1/2 cups whiskey Peach Simple Syrup: 2-3 fresh peaches, diced 1 cup sugar 1 cup water 1 lemon, juiced 1-2 peaches, sliced 1 lemon, sliced Mint sprigs
Instructions In a large pitcher, pour hot water over tea bags, letting steep 5 minutes. Bring syrup ingredients to boil, then reduce heat to medium. Strain syrup through a fine strainer to remove fruit pieces. Add syrup and whiskey to tea, then chill until ready to serve. Serve over ice, with sliced peaches, sliced lemons, and a mint sprig.
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