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Week One

May Meal Planning 2015 – www.5speckledfrogs.wordpress.com


AVOCADO CAPRESE SALAD

INGREDIENTS:

4 boneless skinless chicken breasts

pepper

salt

2 cups fresh mozzarella balls (halved)

4 avocado (diced)

24 ozs salad (fresh spring mix, about 3-4 cups)

2 cups cherry tomatoes (halved)

1 cup basil (fresh diced)

4 garlic cloves (minced)

4 tsps basil

4 tbsps dijon mustard

4 tbsps lemon juice

1 cup balsamic vinegar

11/3 cups olive oil

pepper

salt



ONE POT WONDER CHICKEN LO MEIN RECIPE

INGREDIENTS:

1 lb. boneless skinless chicken breast, cut into small chunks

1 ½ lb of linguini or fettuccini pasta, broken in half (I used spaghetti)

4 medium carrots, peeled and cut in thin 3 inch long strips

2 medium red bell pepper, cut in thin 3 inch long strips

1 bunch green onions, white part sliced and green part cut in 3 inch long strips

6 cloves garlic, minced

½ cup soy sauce

2 teaspoon garlic powder

2 teaspoon corn starch

2 tablespoon sugar

½ teaspoon red pepper flakes

6 cups chicken or vegetable broth

2 teaspoons extra virgin olive oil

INSTRUCTIONS

Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.

Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.

Remove the lid and let the dish rest for 5 minutes before serving.



BIG KAHUNA CHICKEN TERIYAKI SANDWICHES

INGREDIENTS:

4 chicken breasts, split in half

1 bottle Teriyaki sauce

¾ c. brown sugar

8 slices deli ham

1 lg can sliced pineapple (or you can use fresh which would be even better)

8 slices Pepper Jack cheese

8 buns of your choice (I like homemade Pretzel Buns)

Instructions:

Pound chicken breasts until they are about ¼" thick all around. Place in a large Ziploc bag. Combine Teriyaki sauce and brown sugar until sugar dissolves. Add ½ of the mixture to the bag with the chicken and seal tightly. Place bag in refrigerator for at least 45 hours. Separate remaining Teriyaki mixture into 2 separate bowls (to prevent cross contamination use 2 separate brushes too) one for the pineapple, one for the chicken. Open pineapple can and save a little of the juice in a bowl. Place chicken and pineapple on the grill (medium heat). Brush with Teriyaki sauce every few minutes until chicken and pineapple are done try to only flip the chicken and pineapple once. Either on the grill or in a frying pan, cook ham with a little of the pineapple juice until it becomes nice and hot. Slice open hamburger buns and place a piece of cooked chicken on each bottom bun. Top with cheese, ham, grilled pineapple, and bun top. Serve immediately with remaining grilled pineapple.



SUMMER VEGETABLE PASTA SALAD

INGREDIENTS:

12 oz. bow tie pasta

2 medium roma tomatoes

1 medium summer squash

1 medium zucchini

1 medium broccoli crown

½ medium red onion

⅔ (15 oz.) jar roasted red peppers

½ bunch parsley

VINAIGRETTE

¼ cup vegetable oil

¼ cup olive oil

⅓ cup red wine vinegar

1 Tbsp dijon mustard

1 tsp dried oregano

1 tsp minced garlic

¾ tsp salt

to taste fresh cracked black pepper

Instructions:

Bring a large pot of lightly salted water to a boil. Add the pasta and boil for 5-7 minutes or until tender. Drain in a colander.

While you’re waiting for the pasta water to boil and the pasta to cook, prepare the vegetables (squash, zucchini, broccoli, tomato, onion, parsley, red pepper). Give the vegetables a good wash and then cut into bite sized pieces (onions and red pepper thinly sliced; parsley removed from stems and chopped).

While the pasta is cooling, prepare the vinaigrette. In a small bowl whisk together the vegetable oil, olive oil, red wine vinegar, dijon mustard, oregano, minced garlic, salt, and pepper.

Combine the cooked pasta, chopped vegetables, and vinaigrette. Stir until everything is well mixed and coated with vinaigrette. Serve immediately or refrigerate until ready to eat.



TOMATO BASIL FRENCH BREAD PIZZA

4 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1/4 teaspoon chili flakes

2 large french baguette

1 28 oz can petite diced tomatoes

4 cups shredded mozzarella

1 cup grated parmesan

2 tomatoes, thinly sliced

1 cup fresh basil, sliced

Preheat oven to 350 degrees F. Line a baking sheet with foil (for easier clean up).

Heat a sauce pot over medium heat. Add the oil and allow to heat through. Throw in the garlic, oregano, basil and chili flakes. Reduce heat to low and cook for about 5 minutes.

Cut the french bread in half down the middle and then half again horizontal, so you end up with four pieces. Brush the bread (cut side) with half of the garlic herb oil. Bake for about 5 minutes. Remove from oven and set to the side.

Return the remaining garlic oil to the stove, over medium heat, and throw in the canned tomatoes. Bring to a simmer, reduce to low and cook down for about 10 minutes. Spoon the sauce over the toasted bread halves. Sprinkle each with cheeses and top with sliced tomatoes. Bake for about 10 to 15 minutes or until the cheese has melted and the bread is golden brown and crispy.

Remove from oven and sprinkle with fresh basil. Enjoy!



CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH

INGREDIENTS:

1 cup firmly packed brown sugar

1/2 cup white sugar

1 c. butter, softened

2 teaspoons vanilla extract

2 whole eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons salt

1 cup (heaping) milk chocolate chips

3/4 cup semisweet chocolate chips

3 tablespoons flax seed, crushed in a mortar/pestle

Vanilla ice cream, slightly softened

Miniature chocolate chips

Miniature candy-coated chocolates

Directions:

Preheat the oven to 375 degrees F.

In a mixer, combine the brown sugar, white sugar, and butter until combined. Add the vanilla and eggs, and stir together. In a separate bowl, stir together the flour, baking soda, and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips and flax seeds.

Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool.

Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours.



BACON WRAPPED CHEESE HOT DOGS

INGREDIENTS:

16 hot dogs

1/2 cup shredded cheese

1 lb bacon

16 pretzel dog buns

Directions

Slice each hot dog lengthwise down the middle almost, but not all the way through. Fill the pocket with a little shredded cheese.

Wrap the hot dog with two slices of thin-sliced bacon. Secure bacon with toothpicks if necessary.

Grill or bake about 10 minutes until completely hot.



PASTA SALAD WITH PEAS AND TOMATOES

INGREDIENTS:

1 lb box of small pasta shells

2 small diced tomatoes

1 small bag of frozen peas

2 slices of bacon, finely chopped and browned

1 bottle ranch dressing (or homemade ranch)

Salt and pepper to taste

Cook pasta according to directions on box in last minute of cooking add frozen peas. Drain and cool under running water (or in a shock bath). Add tomatoes, bacon and dressing. Stir well and add salt and pepper to taste. Cool until ready to serve. Can easily be doubled.



PRINCESS TIANA’S LOUISIANA MUFALETTA

INGREDIENTS:

1 1/2 cup quality pimento-stuffed olives, crushed or coarsely chopped

1/2 cup pitted kalamata olives, crushed or coarsely chopped (standard black olives may be used)

1 cup giardiniera (Italian pickled salad including cauliflower , carrots, celery, and onion. This can be found in the pickle aisle at the grocery store.)

2 pepperoncinis, chopped

2 Tbsp. capers, chopped

2 large stalks celery, finely chopped

3-4 fresh cloves garlic, minced

1 tbsp. fresh oregano, chopped

1 tbsp. fresh Italian parsley, chopped

2 tbsp. red wine vinegar

1 tbsp. fresh lemon juice

1 tsp. crushed red pepper

1 cup quality extra-virgin olive oil

Freshly ground black pepper, to taste

Combine ingredients and place in a jar with lid. Refrigerate over night (24 hours is best) to allow flavors to mingle. I made this first thing on Saturday morning.

1 10 inch round Italian bread, not sliced

1/4 pound mozzarella cheese

1/4 pound provolone cheese

1/4 pound ham

1/4 pound hard salami

1/4 pound mortadella

To assemble the sandwich, I sliced the loaf in half. Layered on the meat then cheeses. On the top half of the bread I scooped out some of the bread and spread a generous amount of the olive salad. Then put the top on the sandwich. Slice into 10 wedges.



CRISPY “FROG” LEGS- CHICKEN FRIED POTATO WEDGES

Ingredients

For Potato Wedges:

6 Large Baked Potatoes, Chilled*

2 Large Eggs

½ Cup Milk

2 Cups All Purpose Flour

2 tsp Lawry's Seasoning Salt or Salt

1 tsp Pepper

1 tsp Garlic Powder

1 tsp Chili Powder

Oil For Frying

For Hot Pink Dipping Sauce:

1 Cup Mayonaise

⅓ Cup Ketchup

4 TBSP Sriracha Hot Chili Sauce

Directions

For Potatoes:

Place about 2 inches of oil in a large pot with deep sides and heat over medium high heat.

In a medium bowl whisk together eggs and milk.

In a large bowl whisk together flour, seasoning salt, pepper, garlic powder and chili powder.

Cut each potato in half lengthwise and then each half into thirds or fourths, depending on how big it is.

Dredge each potato wedge in the flour mixture and shake off excess flour. Completely dip the floured wedge into the egg mixture. Dip the wedge back into the flour mixture completely coating. Shake off excess flour.

Place 5-6 wedges at a time into the hot oil and fry for about 2 minutes on each side or until golden brown. Drain onto a paper towel lined cookie sheet and sprinkle with a little salt.

Repeat until all wedges are cooked. Serve hot with dipping sauce.



MAN CATCHING MINI-BEIGNETS

INGREDIENTS:

1 packet dry active yeast

¾ c. hot water from tap

¼ c. sugar

1 egg, beaten

½ tsp. salt

½ c. evaporated milk

3½ c. flour

⅛ c. shortening

vegetable oil for frying

powdered sugar for coating

1 lunch size paper bag

Instructions:

Combine the yeast, water, and sugar and let sit until frothy, about 5 minutes.

In a large bowl, or I just use my Bosch with the bread attachment on, combine the yeast mixture with the egg, salt, and evaporated milk. Blend in about half the flour, then add the shortening and blend in well, then add the rest of the four. You want the dough to be soft but not sticky, so add small amounts of flour as needed. I like when mine is just barely no longer sticking to the sides of the bowl. Cover loosely and let the dough raise in the fridge at least 3 hours or overnight.

Punch down the dough then remove from bowl onto a lightly floured surface. Roll the dough out into a large square. Using a knife or pizza cutter, cut the dough into 2 inch squares (for full size beignets make 4 inch squares). Remove squares to a cookie sheet lined with cooking spray and let raise for 30 to 40 minutes.

Pour vegetable oil into a deep fry pan over the stove on medium high to heat. When oil is hot, test a small piece of dough in the oil to make sure it's hot enough, the dough should float to the top and begin to brown within a few seconds. Prepare by setting out a large plate topped with paper towels and a large slotted spoon near the stove, these cook quickly! Also fill your paper bag with about a cup of powdered sugar. Carefully place several pieces of dough in the oil, when you see the edges turning golden, quickly flip them over and cook for a few seconds more. Use slotted spoon to remove dough to the paper towels on the plate. Let drain on paper towel for about 30 seconds then toss into the paper bag filled with powdered sugar. Seal the top and shake to coat. Add more powdered sugar as needed as you go. Remove coated pieces to a plate and serve immediately, they taste best warm!



Week Two:



ONE POT PASTA PUTTANESCA

INGREDIENTS:

2 lb spaghetti, uncooked and rinsed to remove excess starch

28 oz crushed tomatoes

1-2 oz tin flat fillet anchovies, minced

3 TBSP capers

4-5 cloves garlic, grated

3/4 cup kalamata olives, pitted (Can sub in uncured olives as well)

2 cups water

2 cups chicken stock

crushed red pepper to taste

Directions

Combine all ingredients in a deep sided skillet or saucepan.

Bring to a boil and cook for 10 minutes, uncovered, stirring occasionally. Make sure to scrap the bottom of the pan to prevent sticking. After 10 minutes, check pasta. If it is too al dente, add 1/4 cup of water and cook for an additional 3-5 minutes, stirring occasionally.

Remove from heat and serve immediately.



BREAD BONES

1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 T. oil

1 tsp. salt

3 1/2 C. flour

¾ C. melted butter

3/8 tsp. granulated garlic

½ tsp. dried parsley

1 tsp. salt

¼ c. Parmesan cheese

Mix the yeast, sugar and water and let sit for a couple of minutes to dissolve the yeast. Add the oil, salt and flour and knead by hand or with your mixer with a dough hook for about 5 minutes. Cover and let rise until double. Divide dough into 16 equal pieces.

Lightly flour your hands and roll the dough into about a 6-8” “snake”. Tie knots in each end and lay on a greased cookie sheet to raise. Meanwhile combine melted butter, garlic, parsley and salt.

Once your bones have doubled in size, brush with butter and sprinkle evenly with parmesan cheese. Bake at 400 degrees for 15-20 minutes, or until done.



MEXICAN TURKEY BURGERS WITH CHILI LIME PESTO

INGREDIENTS

For the Burgers:

Olive oil, to cook

2 lb ground turkey

4 jalapeno, seeded and minced

4 cloves garlic

4 teaspoons smoked paprika

1 teaspoon onion powder

2 teaspoon salt

1 teaspoon Mexican chili powder

1 teaspoon black pepper

Tomato, lettuce, red onion, and/or cheese, to top

8 pretzel buns

For the Pesto:

1 bunch cilantro

¼ cup pine nuts (walnuts or roasted pumpkin seeds also work well)

¼ cup parmesan

Juice of 1 lime

3 cloves garlic

¼ teaspoon salt

Olive oil

DIRECTIONS:

In a food processor, combine the cilantro, pine nuts, parmesan, lime juice, garlic, and salt. Process until blended, and stream in olive oil until slightly grainy but fully incorporated and unified. Transfer the pesto to a small container, and press plastic wrap directly onto the surface of the pesto to keep it from browning. Refrigerate until ready to use. Lightly coat a skillet with olive oil and heat over medium-high. In a large bowl, combine the turkey, jalapenos, garlic, and spices. Shape into 3 equally sized patties. Place the burgers in the skillet and cook until the burgers are done, about 5 to 6 minutes per side. Place the cheese slices, if using, on the burgers and cook until melted, about 1 more minute. Spoon one to two tablespoons of the pesto onto each bottom bun. Place the turkey burgers on top, and then top with tomato, lettuce, and/or red onion. Serve warm.



MEXICAN STREET CORN

6 ears fresh corn, husked

For the Spread:

1/4 cup mayonnaise

2 Tablespoons sour cream

1/4 teaspoon garlic salt

Juice from one lime

For the Topping:

1/4 cup grated Cotija cheese

1 teaspoon smoked paprika (or chili powder if you want heat)

Chopped cilantro, for garnish (optional)

Soak 6 wooden skewers in water for 30 minutes. Pierce a skewer halfway into the bottom of each corn cob.

Preheat the grill to medium heat (between 350-450 degrees F).

Place the corn directly over the heat, cover and let cook for 10 to 15 minutes, turning often, until the kernels are spotted brown.

Meanwhile, combine the spread ingredients in a small bowl, and the topping ingredients in another small bowl; set aside.

Carefully remove the corn cob from the grill and transfer to a large platter. Smear the spread all over each corn cob, then sprinkle evenly with the topping. Serve immediately.



CHOCO TACOS

INGREDIENTS:

8 Waffle Bowls

½ gallon Fudge Ripple Ice Cream

1/2 cup chopped Peanuts

Chocolate shell topping

Directions:

Take waffle bowl and wrap in a dampened paper towel and heat for 18 seconds.

At this point it should be soft enough to reshape bowl into taco shape

Allow top cool and harden.

Fill tacos with ice cream and return to freezer for 15 minutes to harden.

Carefully squeeze chocolate over exposed ice cream and edges of taco cone and sprinkle with crushed peanuts.

Return to freezer to harden.



POTSTICKERS

INGREDIENTS:

1 pound ground chicken

3 ounces shiitake mushrooms, diced

2 cloves garlic, pressed

2 green onions, thinly sliced

2 tablespoons reduced sodium soy sauce

1 tablespoon sesame oil

1 tablespoon freshly grated ginger

1 teaspoon rice vinegar

1/4 teaspoon white pepper

36 2-inch won ton wrappers

2 tablespoons vegetable oil

Soy sauce, for serving

INSTRUCTIONS

In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*

To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*

Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.

Serve immediately with soy sauce, if desired.

NOTES

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.



GEE BOW GAI (FOIL WRAPPED CHICKEN)

INGREDIENTS:

Chicken: use either breast or boneless thigh, cut into ½ “ pieces

Sauce:

1T sherry

1t sugar

2T oyster sauce

3T hoisin sauce

1T oil

1/2 garlic powder

1/2 onion powder

2 t fresh minced ginger

4 oz shoyu (soy sauce)

1 clove garlic minced

2 stalks green onion chopped

1T cornstarch

foil cut into 6" squares

Oil for cooking

Mix the sauce ingredients, add chicken let marinate for 30 minutes.

Place a tablespoon in center of foil, fold into triangle, then crimp the edges.

Heat ½ inch of oil in a skillet. Add chicken 5-6 pieces at a time. Cook for 2-3 minutes.



CHICKEN LETTUCE WRAPS

INGREDIENTS:

1 tablespoon sesame oil

1 pound ground chicken

1 large onion, chopped

2 tablespoons garlic, minced or pressed

1 tablespoon soy sauce

¼ cup hoisin sauce

2 teaspoons fresh ginger, minced

1 tablespoon rice wine vinegar

3 teaspoons sriracha sauce

1 can (8 ounces) sliced water chestnuts, drained and finely chopped

1 small bunch green onions, sliced

2 teaspoon sesame oil

salt to taste

Iceberg, Bibb or butter lettuce leaves, rinsed and drained

Soy sauce, hoisin, spicy mustard sauce for dipped (optional)

Roasted peanuts, chopped (optional)

Fried mung bean noodles (optional)

Instructions

In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.

Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.

Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.

Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.



FILIPINO PORK BBQ

INGREDIENTS:

2 Lbs. of Pork butt or belly (if using pork belly remove the skin)

1 Cup of soy sauce

1 Whole garlic peeled & smashed

1 Small onion minced

2 Lemons

½ Cup of 7-UP

1 Tsp. Ground black pepper

5 Tbs. Dark brown sugar

1 Cup of Banana sauce (ketchup)

Directions:

Soak bamboo skewers in water overnight to avoid splitting and burning before using.

Tips:

Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.



GRILLED FRUIT SKEWERS

INGREDIENTS:

Fruit Ideas:

Any kind of Melon

Strawberries

Pineapples

Mangos

Bananas

Kiwis

For Basting:

Honey

Coconut Flakes

white balsamic

For the Yogurt Dip

1 small (personal size) of your favorite light yogurt- for this recipe I did a Greek Key Lime Yogurt

¼ c. Marshmallow fluff

2 oz. light cream cheese (1/4 of an 8 oz. brick)

1 tsp key lime juice (or regular lime juice)

Instructions:

If you use wood skewers, soak them in cold water first to avoid burning on the grill. Turn on grill to medium heat. Thread each skewer with your favorite fruits. Warm some honey in the microwave so its nice and warm and runny. Baste each kabob lightly with honey then sprinkle with coconut flakes. Grill until the fruit gets some nice grill marks on each side. Remove to a serving plate (optional: drizzle with a little white balsamic).

For the Yogurt Dip:

Beat the light yogurt, marshmallow fluff, light cream cheese, lime juice, and coconut flakes together and put in a small dish for dipping. Keep refrigerated.



CHERRY CHEESECAKE FLUFF

INGREDIENTS:

21 ounce canned cherry pie filling

1/2 of a 3.45 ounce instant pudding mix, cheesecake flavor

16 ounces Cool Whip

10 ounces miniature marshmallows

Instructions

In a large bowl, mix the cherry pie filling and the instant pudding mix (remember, only half the package) until the pudding mix is dissolved. Fold in the cool whip.

Mix in the miniature marshmallows until marshmallows are completely coated.

Cover and chill for about an hour before serving.



HONEY LIME CHICKEN SKEWERS

INGREDIENTS:

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

juice of one lime


1-2 teaspoon Sriracha

red pepper flakes, to taste

2 tablespoon cilantro

11/2 pounds skinless, boneless chicken breasts

Instructions

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.

Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.

Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.



LIME SCENTED RICE

INGREDIENTS:

2 Tbs. olive oil

2 Tbs. minced shallot

2 medium clove garlic, minced

2 cup white long grain rice

Kosher salt and freshly ground black pepper

2 Tbs. fresh lime juice

1 Tbs. finely grated lime zest

In a 3-quart saucepan, heat the olive oil, shallot, and garlic over high heat until lightly browned, about 1 minute. Stir in the rice, 1 tsp. salt, and 1/4 tsp. pepper. Add 4 cups water and bring to a boil. Cover, reduce the heat to low, and cook until the rice is tender and has absorbed the water, 15 to 20 minutes. With a fork, immediately fluff in the lime juice and zest, cover, and let sit for a few minutes. Season to taste with salt and pepper and serve.



PUERTO RICAN PINK BEANS

INGREDIENTS:

Pink Beans:

1 tablespoon olive oil

½ onion, diced

2 cloves garlic

1 green chile pepper such as cubanelle or green chile, finely diced

¼ cup sofrito

¼ cup recaito

2 15.5 ounce cans pink beans, rinsed and drained (or use 4 cups of cooked pink beans)

1 8 ounce can tomato sauce

½ cup water

2 potatoes, peeled and cubed

salt

pepper

1 envelope Goya sazon con achiote (or use ¼ teaspoon ground cumin, ½ teaspoon Mexican oregano, ¼ teaspoon ground coriander seeds, ¼ teaspoon ground annatto seed)

cilantro, chopped

Heat a medium dutch oven over medium heat and add oil. Add onion, garlic, chile, sofrito and recaito. Saute until fragrant.

Add beans, tomato sauce, water and potato. Bring to a boil and lower heat to a simmer.

Add salt, pepper, and sazon (or cumin, oregano, coriander, and annatto. Continue to simmer until sauce thickens and potato is fork-tender. Garnish with cilantro.



COXINHAS

INGREDIENTS:

1.5 pounds chicken breasts (about 4 halves)

4-5 cups of chicken broth

1 carrot

2 onions

2 bay leaves

2 tablespoons butter

2 cloves garlic

Juice of 1 lime

1 8-ounce package of cream cheese, softened

2-3 cups of flour

2 eggs

2-3 cups of very finely grated bread crumbs

Vegetable oil for frying

Salt and pepper to taste

Place the chicken breasts in a large shallow pot. Cover them with the chicken broth, adding water if necessary to make sure the chicken breasts are covered by at least 1/2" of liquid. Add the carrot and one of the onions (peeled and halved) as well as the bay leaves. Bring liquid to a gentle simmer, and cook for 15-20 minutes, or until chicken is just cooked through (barely pink in the middle of the thickest part). It's necessary to cut into the chicken to tell when it is done. If some of the breasts cook more quickly, you can remove them earlier. Set chicken aside to cool, and strain the broth. Reserve broth. Shred the chicken into very small pieces. I use a food processor fitted with the plastic blade for this step, but you can also use your fingers. Stir the softened cream cheese and lime juice into the shredded chicken. Finely chop the second onion and the garlic. Sauté the onion and garlic in 2 tablespoons of butter until golden and soft. Add the hot onions and garlic to the chicken mixture and stir until everything is well mixed. Measure the chicken broth (you will probably have about 3 1/2 cups). If you have less than three cups, add more canned chicken broth to make 3 cups. Bring the chicken broth to a boil in a saucepan, and gradually stir in the same amount of flour as you have broth (so if you have 3 1/2 cups broth, add 3 1/2 cups flour). Stir vigorously and cook for 2-3 minutes. Mixture will become a stiff dough. Remove from heat and chill in the refrigerator for 1 hour. At this point, you can chill the chicken mixture and the dough for several hours or overnight. To shape the coxinhas, take a piece of the dough about the size of a golf ball with floured hands. Roll it into a ball, then hollow out the middle for the filling. Press a golfball size (about 1 1/2 tablespoons) piece of the chicken filling



flouring hands as necessary. Stand the coxinhas on a baking sheet, so that the pointed end sticks upwards. Continue until you run out of dough or filling. Whisk the eggs together in a bowl. Place the bread crumbs in a shallow pan (like a cake pan) and season with salt and pepper. Dip the coxinhas in the egg, then in the breadcrumbs to coat. Chill the breaded coxinhas for 1 hour. Fill a heavy-bottomed pot with enough oil to cover the coxinhas. Heat the oil to 360 degrees. Fry the coxinhas in batches until deep golden brown. Serve warm.inside the ball of dough, and press the dough closed around the filling. Shape into an approximate drumstick shape,



MOQUECCA

INGREDIENTS:

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions

3 cloves garlic, minced

4 Tbsp lime or lemon juice

Salt

Freshly ground black pepper

Olive oil

1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced

1/4 cup green onion greens, chopped

1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)

2 cups chopped (or sliced) tomatoes

1 Tbsp paprika (Hungarian sweet)

Pinch red pepper flakes

1 large bunch of cilantro, chopped with some set aside for garnish

1 14-ounce can coconut milk

Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro. Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.



BRAZILIAN LEMONADE

9 fresh limes, quartered

1 cup sweetened condensed milk

1 cup sugar

12 cups cold water

INSTRUCTIONS

Pulse limes, sweetened condensed milk, sugar, and as much water as you can until everything is combined.

Pour the liquid through a strainer to remove the chunks of limes. Pour the remaining water (do not exceed the 12 cups) through the strainer to remove any sugar or pulp that was left behind.

Stir and serve immediately over crushed ice. Makes a little over 3 quarts.



CHURROS

INGREDIENTS:

1 cup of water

2 tablespoons of brown sugar

½ teaspoon of salt

1/3 cup of butter

1 cup white flower

Two eggs

½ teaspoon vanilla extract

¼ cup of sugar

1 teaspoon of ground cinnamon

Star-tipped decorating tool

Instructions to prepare:

1 Preheat oil in a deepfryer to 375 degrees F

2 In a seperate dish mix your sugar and cinnamon and leave it aside for later

3 In a sauce pan put the water, brown sugar, salt, and butter. Next heat it to a good boil. Remove from the heat and add flour a little at a time. Stir until well blended.

4 In another bowl blend the eggs and vanilla together and then later add this mixture to the mixture in step 3

5 Stir the whole mixture until well blended and without lumps

6 Fill cake decorating tube with the churro dough

7 Test oil by dropping in a small piece of dough it should bubble fast

8 Squeeze 4-5 inch strips of dough into the oil (as many as you can fit in the fryer)

9 Cook them for 1 to 2 minutes or until golden brown and crispy, flip over it you need to.

10 Remove churros from oil and use a paper towel to remove excess oil

11 Roll churros into the sugar mixture

12 ENJOY



Week Three:



CAESAR TORTELLINI SALAD

INGREDIENTS:

2 pkg frozen cheese tortellini

4 plum tomatoes, chopped

2 cans (3.8 ounces) sliced ripe olives, drained

2 medium ripe avocado, peeled and chopped

8oz cubed cheddar cheese

1 cup creamy Caesar salad dressing

16 thin slices hard salami, cut into 2-inch strips

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine tortellini and remaining ingredients. Refrigerate until serving



ONE POT ZUCCHINI MUSHROOM PASTA

INGREDIENTS:

2 pounds spaghetti

1 pound cremini mushrooms, thinly sliced

2 zucchini, thinly sliced and quartered

1 cup peas

2 cloves garlic, thinly sliced

2 sprigs thyme

Kosher salt and freshly ground black pepper, to taste

½ cup grated Parmesan

½ cup heavy cream

INSTRUCTIONS

In a large stockpot or Dutch oven over medium high heat, combine spaghetti, mushrooms, zucchini, peas, garlic, thyme and 8 cups water; season with salt and pepper, to taste.

Bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Stir in Parmesan and heavy cream.



SUPER EASY BRUSCHETTA RECIPE

INGREDIENTS:

5-7 Fresh Basil Leaves

2 Roma Tomatoes

Baguette

Olive oil

Balasmic Glaze

Instructions

Chop the basil into strips, I like to roll it up and use kitchen scissors to cut it

Cut the Roma Tomato into small pieces

Slice the baguette into 1/2 inch slices and drizzle with olive oil

Place the baguette slices on a hot griddle or the barbecue and heat the slices for a couple of minutes on each side until you can see light brown lines across the bread

Combine the basil and tomatoes in a bowl, toss with a bit of olive oil

Spread tomatoes and basil on top of the baguette slices

Drizzle with Balsamic Glaze



VIETNAMESE BAHN MI STREET TACOS

2 tablespoons coconut oil

2 pounds boneless skinless chicken thighs

1/2 cup fresh lime juice

1/3 cup fish sauce

1/4 cup granulated sugar

1 jalapeno


For the Spicy Mayo

3/4 cup mayonnaise

1-2 tablespoons sriracha

1 tablespoon rice vinegar

1 tablespoon granulated sugar

For the Street Tacos

2 packages Flour Tortillas (taco size)

3 carrots, shredded

1 english cucumber, sliced thin

2 bunches radishes, sliced thin

4 jalapenos, sliced

1 bunch fresh mint or cilantro

2 limes, cut into wedges

Directions:

For the Vietnamese Banh Mi Chicken: Pour the fish sauce, lime juice and sugar in a medium microwave-safe bowl. Microwave for 1-2 minutes, until the sugar dissolves. Cut the chicken thighs into very small (1/4 inch) pieces. Place in a bowl along with jalapeno slices and minced garlic. Stir and refrigerate for at least 1 hour. (3 hours is best!) For the Spicy Mayo: Place the rice vinegar and sugar in a small microwave-safe bowl. Microwave for 1 minute to dissolve the sugar. Then mix in the mayo and sriracha. Add more sriracha for extra kick. Refrigerate until ready to serve.



Prep all the veggies. Once the chicken has marinated, drain off the marinade. Then heat a large skillet to medium-high heat. Once hot, add 1 tablespoon coconut oil to the skillet. Then add half the chicken to the skillet. Sear for 4-5 minutes, stirring to caramelize on all sides. Remove and repeat with the remaining chicken.

To Serve: Place a scoop of chicken in tortillas. Top with shredded carrots, cucumber slices, radishes, fresh mint leaves and jalapeno slices. Drizzle with spicy mayo and serve with fresh lime wedges.



CRISPY CHICKEN WAFFLE WRAP

INGREDIENTS:

Crispy Chicken:

2 - 3 Chicken Breast

Buttermilk (enough to cover chicken, 1½ - 2 cups)

1 tsp Salt

½ tsp Pepper

4 cups flour

2 tsp Salt

1 tsp Pepper

4 tsp Garlic Powder

1 Tbls Smoked Paprika (can use Spanish Paprika if preferred)

Waffles:

5 cups Bisquick or All Purpose Baking Mix (or favorite waffles mix)

2 Egg

3 cup milk

4 tbls Oil

2 tsp Salt

1 tsp Pepper

1 cup shredded Cheddar Cheese (Sharp, Medium are best, can also use Monterrey Jack, Gouda or your favorite hard cheese)

Maple Balsamic Vinaigrette

6 Tbls Maple Syrup

2 Tbls Balsamic Vinegar

INSTRUCTIONS

For the Crispy Chicken:

In a gallon size ziploc bag, pour in the butter milk and add 1 tsp of salt and ½ tsp pepper. (Can also add in hot sauce or chili powder if desired). Seal the bag, place in the fridge for at least 4



hours or preferably overnight to marinate. Take out of fridge for at least 15 minutes prior to frying so it can come to room temperature.

Heat at least 3 inches of oil in a dutch over (or deep fryer) to about 375°F.

In a ziploc bag or shallow bowl mix together the Flour (Bisquick), Salt & Pepper, Garlic Powder and Smoked Paprika until well blended.

Place the buttermilk soaked Chicken one piece at a time into Flour mixture and generously coat all over.

Carefully place all the coated Chicken once at a time into the hot oil and deep fry for 5 - 6 minutes.

Remove, drain on a paper towel lined plate and let the chicken rest for 5 minutes.

Add the Chicken back to the hot oil once more this time for 4 - 5 minutes or until golden brown, remove, drain and keep warm in 300°F oven until ready to serve.

For the Waffles:

In a bowl, mix together Bisquick/Baking Mix, Egg, Milk, Oil, Salt & Pepper and your favorite shredded cheese. Mix well.

Heat waffle iron, spray with cooking spray, pour about ¼ cup or recommended amount of batter for your waffle iron, so that you don't have a spill over, close cover and cook for about 4 - 5 minutes or until just golden.

For the Dressing:

Mix Maple syrup and Balsamic vinegar in small bowl and set aside until ready to use.

To Assemble:

Fold a warm large round waffle in half add 1 chicken breast, lettuce, crispy smoked bacon and generously drizzle Maple Balsamic Vinaigrette and serve with additional Vinaigrette on the side. Can add tomatoes and extra cheese if desired.

Serve and Enjoy.



ICE CREAM SANDWICHES

INGREDIENTS

1 gallon ice cream, softened (any flavor you love)

honey graham crackers

INSTRUCTIONS

1. Line an 9x13 baking dish with parchment paper making sure the edges come up on two sides.

2. Spread the softened ice cream evenly in the lined pan and place in the freezer overnight.

3. Break the graham crackers in half .

4. Using the edges of the parchment paper, lift the ice cream on to a cutting board.

5. Slice the ice cream into 18 equal squares and sandwich between two graham cracker squares. If desired, spread melted chocolate on all the graham cracker squares and press the chocolate side onto the ice cream.

6. Place the ice cream sandwiches back in the freezer for at least 10 minutes before serving.



BEEF NOODLE STIR FRY

INGREDIENTS:

4 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*


1 lb beef top sirloin filet, thinly sliced across the grain

8 ounces cremini mushrooms, sliced

1 lb broccoli florets

4 carrots, diced

FOR THE SAUCE

2/3 cup reduced sodium soy sauce

6 tablespoons oyster sauce

2 tablespoon brown sugar, packed

2 tablespoon freshly grated ginger

4 cloves garlic, pressed

21 teaspoon sesame oil

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon ground black pepper

INSTRUCTIONS

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.

In a large pot of boiling water, cook udon noodles according to package instructions; drain well.

Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.

Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

Serve immediately.



SPICY SMOKED SAUSAGE ALFREDO BAKE

INGREDIENTS:

Spicy Smoked Sausage Alfredo Bake

Ingredients

16 ounces dry pasta


2-3 cloves garlic, minced

3 tablespoons flour

1 cup chicken broth

2 cups half and half

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon red pepper flakes

1/2 cup Parmesan cheese

2 cups mozzarella cheese, divided

1-2 tablespoons chopped fresh parsley

1 (12 oz) fully cooked smoked sausage, any variety

Instructions:

Cook pasta according to package directions until just al dente; drain.

While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.

Whisk in chicken broth until smooth, then stir in half and half. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.

Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.

Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese. Broil for 2-3 minutes, or until cheese is bubbly and golden.



MIKEY’S CROCK POT PIZZA SAUCE

INGREDIENTS:

24 oz Tomato Paste (2 12 oz cans)

16 oz Tomato Sauce

3 tbsp Olive Oil

2 to 4 Cloves of Garlic, crushed, to your taste

2 tbsp Dried Oregano

1 tbsp Dried Basil

2 to 4 tbsp Minced Fresh Flat-leaf Parsley, to your taste

1 to 2 tbsp Sugar, to your taste

1/4 cup Water, or as needed

3 tbsp Freshly Grated Parmesan, Romano, or Asiago Cheese

Salt and Freshly Ground Black Pepper to taste

Directions

Place the tomato paste and sauce, oil, garlic, herbs, and 1 tablespoon of the sugar in the slow cooker. Add just enough water to smooth out the sauce. Cover and cook on LOW for 10 to 14 hours, stirring occassionally if you can, until thickened.

Taste for sugar, adding more if necessary, then stir in the cheese. Season with salt and pepper. Let the sauce cool to room temperature before using. It will keep, refrigerated, up to 4 days.

Makes about 6 cups, enough to cover four 14-inch pizzas.



SEWER OOZE PUNCH

INGREDIENTS:

Ingredients

2 .13oz packets unsweetened lemon-lime Kool-Aid

2 C sugar

1 bottle pineapple juice

12oz frozen lemonade concentrate, thawed

2- 2lt bottles ginger ale

ice

Directions :

Put 2 quarts of water in a 1gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well.

Just before serving, add the ginger ale and ice.



PINEAPPLE “MUTAGEN” MILKSHAKES

INGREDIENTS:

1 gallon vanilla ice cream

½ quart pineapple sherbet

½ cup crushed pineapple

2-3 cups milk

pinch of ground cinnamon

1 tablespoon caramel sauce

Optional: Garnish with fresh whipped cream, cake crumbles, chopped pineapple, caramel sauce and/or cherries

Add vanilla ice cream, pineapple sherbet, crushed pineapple, milk, ground cinnamon and caramel sauce into the steel mixing cup of your drink mixer and process until smooth and blended to your preference. Add more milk if you prefer milkshakes a bit thinner.

Pour milkshake into two glasses and garnish with toppings of your liking.



Week Four:



YOGURT MARINATED CHICKEN SOUVLAKI

INGREDIENTS:

For the Chicken Skewers:

1 kilo / 2 lb. chicken breasts or thighs, boneless, skinless

9 to 10 skewers

9 to 10 pitas

1.5 cup yogurt

1.5 tsp salt


½ tsp cumin

1 tsp cayenne pepper or chili pepper (optional)

1 tomato cut in slices

1 green bell pepper cut in squares

Some butter for sautéing the pitas

For the Yogurt/Mint Sauce:

2/3 cup Greek yogurt

1 tbsp fresh mint

¼ tsp dried mint

½ tsp sugar

½ tsp garlic powder or 1 garlic clove minced

½ tsp salt

1 tsp olive oil

Pinch of paprika

For the Onion:

1 onion chopped

2 tbsp fresh parsley chopped



For the Chicken Skewers Two to three days before the day of serving.

Cut the chicken in cubes about 3 cm / 1 in. each side. In a bowl mix the yogurt, salt, garlic, cumin and pepper. Add the chicken and mix to cover it. Put it covered in the fridge and let it stay for two to three days.

For the Yogurt/Mint Sauce

Mix all ingredients in a bowl and put it in the fridge for couple of hours before serving the souvlakia.

For the Chicken Souvlaki

Preheat oven to 225° C / 435° F.

The day of serving take the wooden skewers and put them in cold water for 15 minutes.

Take out of the fridge the chicken pieces and pierce about 5 pieces on each skewer and 1 piece of tomato and pepper alternately.

For example I put 1 chicken piece, 1 tomato piece, two chicken pieces, 1 pepper piece and I chicken piece to conclude, but you can do whatever you like, since this doesn’t affect the result.

Take a pan and cover it with parchment paper.

Place the chicken skewers and bake for about 30 to 35 minutes turning the skewers once.

For the Pitas

While the skewers are in the oven you can prepare the pitas.

In a skillet add a tsp of butter or margarine and in medium/high heat sauté each pita on both sides.

Repeat for every pita.

Salt them while warm.

Remove and keep warm.

Mix the onion and parsley.

Assembly

Take a pita, add the chicken skewer and cover with some onion and parsley.

Serve with the Yogurt/Mint sauce on the side.



GARLIC CHICKEN RANCH PIZZA

Dough for 2 large pizzas

For the pizza:

4 cups Mozzarella cheese, shredded

1 cup bacon, cooked and crumbled

2 cups chicken, cooked and shredded

4 tomatoes, thinly sliced

For the Garlic-Ranch Sauce:

4 Tbsp sour cream

6 Tbsp mayonnaise

5 Tbsp milk

1/2 teaspoon garlic salt

1/8 teaspoon chopped, dried chives

1/8 teaspoon dill

1/8 teaspoon dried parsley

dash of onion powder

Salt and pepper, to taste

Instructions

Mix all ingredients together for the garlic-ranch sauce. Spread mixture over the top of the pizza dough. Sprinkle 1 cup of the mozzarella cheese over top, followed by the chicken, bacon, and tomatoes. Sprinkle remaining cheese on top. Bake at 450 degrees F for 9-12 minutes, or until crust is golden brown and cheese is bubbly.

*For grilled pizzas: Oil your grill and turn heat to medium-low. Shape dough into long, slipper-shaped pieces. Brush dough with olive oil and grill for 2 minutes on one side, with the grill cover on. Flip to the other side and brush again with olive oil. Cook for 2 minutes, with the grill lid on. Remove crust to a plate and add toppings. Return to grill and cook just until cheese is melted, 1-2 more minutes.



BUFFALO CHICKEN BURGER

INGREDIENTS:

2 lb of ground chicken

¼ cup finely chopped onion

2 cloves of garlic, pressed

2 eggs

½ cup plain bread crumbs

Salt and pepper

1 tsp minced fresh dill weed

1 tsp minced fresh parsley

Burger buns

Buffalo sauce

Ranch Dressing

Blue cheese crumbles

Tomato slices

Chopped green onion

Sliced Mozzarella cheese

INSTRUCTIONS

Chicken Burgers:

Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.

When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and and cook the burgers in the sauce for about a minute on each side.

To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.



CORN AVOCADO AND BLACK BEAN SALAD

Veggies:

1 3/4 cup thawed frozen or fresh sweet corn

40 cherry tomatoes, halved

1 15 oz. can of black beans, rinsed and drained

2 avocados, diced

1 red onion, finely diced

1/4 cup cilantro, chopped (use the stems too!)

Dressing:

2 Tbsp. olive oil

1 lemon, juiced (or 2 limes)

1-2 tsp. cumin

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

Instructions

Prep all the veggie ingredients and add them to a large serving bowl. Toss well to combine.

In a small bowl or measuring cup, whisk together the dressing ingredients and pour over the veggies. Toss gently to coat evenly and let rest about 10 minutes.

Store in the fridge and serve alone, with chips, or in a pita!



BACON AND BROCCOLI MAC AND CHEESE

1 lbs uncooked elbow macaroni

4 cups small-chopped broccoli florets

3 cups milk (any)

2 to 4 teaspoons Dijon mustard (depending on how strong you want the flavor)

1 tablespoon Worcestershire sauce

1 1/2 teaspoons chopped fresh thyme


4 tablespoons Flour

4 cups shredded medium or sharp cheddar cheese

6 slices crisp, cooked bacon (chopped)

salt and pepper, to taste

DIRECTIONS:

1. Cook pasta according to package directions. Add broccoli during the last two minutes of cooking. Drain.

2. In a medium bowl, whisk together the milk, Dijon, Worcestershire and thyme.

3. Melt the butter in a medium skillet over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the milk mixture, and bring to a boil. Keep whisking until the mixture has thickened a bit. Whisk in the cheese and stir until melted.

4. Stir the pasta/broccoli and bacon into the sauce. Spoon into dishes and serve immediately.



OOEY GOOEY CREAMSICLE BARS

Ooey Gooey Orange Creamsicle Bars

PRINT

Ingredients

1 cake mix (Orange is preferred, if using white, add orange food coloring)

2 egg

1/2 cup oil

4 teaspoons orange extract, divided

7 oz container marshmallow cream

1½ tablespoons butter

6 cups mini marshmallows

Orange gel food coloring

6 cups Rice Krispies

Instructions

To make the first layer, mix together one ounce orange cake mix, egg, 2 teaspoon orange extract and oil. Press into a greased 9x13 ″ pan. Bake at 350 degrees for 10-12 minutes.

For the second layer, slowly spread a 7 ounce container of marshmallow cream over the first, still warm, layer.

For the top layer, make orange Rice Krispie treats. Microwave 1½ tablespoons of butter for 20 seconds in a large bowl, until melted. Add 6 cups of mini marshmallows and stir to coat. Microwave for 45 seconds and stir until smooth. (If the marshmallows aren’t completely melted, microwave for an additional 30 seconds.) Add orange gel food coloring and 1 teaspoon orange extract. Stir until the color is even.

Mix in 6 cups of Rice Krispies. Drop by large spoonfuls over the marshmallow cream layer and carefully spread out evenly.

Allow the bars to cool and set before cutting into pieces.



PASTA PUTTANESCA

2 Tbsp olive oil

1/2 cup minced onion

3 cloves garlic, chopped

3-4 canned anchovies, chopped

2 Tbsp tomato paste


1 28-ounce can crushed tomatoes

2 teaspoons dried oregano

2 Tbsp small (non-pariel) capers

3/4 cup pitted olives (black or green), roughly chopped

1/4 cup chopped fresh parsley

1 1/2 pound spaghetti

Salt

Olive oil for drizzling

Method

1 Heat the olive oil over medium-high heat in a large, deep saute pan. When the oil is hot, sauté the onions until they're soft and translucent, about 4-5 minutes. While the onions are cooking, stir in the chopped anchovies along with some of the oil from the can. Add the garlic and cook another minute.

2 Mix in the tomato paste and cook it for 2 minutes, stirring occasionally. Add the crushed tomatoes, oregano, chili pepper flakes, and olives. Turn the heat down to a gentle simmer.

3 Bring a large pot of salted water to a boil. When you add the spaghetti to the boiling water to cook, add the capers to the sauce and continue to simmer it gently. Cook the pasta according to the package instructions, to al dente, cooked but still slightly firm.

4 Drain the pasta and put in a large bowl. Drizzle a little olive oil over the pasta and mix to combine. Stir the parsley into the pasta sauce. Add a ladle's worth of sauce to the pasta and mix to combine. Serve in shallow bowls with more sauce on top.



STUFFED BURGERS

2 lb lean turkey or beef (not extra lean)

½ lb bacon, raw and finely diced

salt & pepper to taste

8 oz. shredded cheddar cheese

3 fresh jalapeno pepper, diced (seeds removed if you prefer less spice)


Rolls & Toppings as desired

1. Preheat grill to medium or oven to broil on high.

2. In a small bowl combine bacon, cheddar cheese, and diced jalapeno.

3. Combine meat, salt & pepper and minced onion. Divide meat into 8 even pieces (16 if making sliders). Take each ball of meat and divide it in half. Flatten one half. Take a generous tablespoon of cheese filling and place in the middle of the flattened patty. Flatten the other half of the meat and cover the cheese. Using your hands, form the patty around the cheese filling.

To Grill

1. Grill burgers over medium heat for 67 minutes on each side or until completely cooked.

To Broil

1. Place burgers on a foil covered pan approximately 6" from the broiler. Broil 56 minutes on each side or until completely cooked



SUPERCALIFRAGELISTIC PICNIC OR “PLOUGHMAN’S LUNCH”

(taken from http://www.theguardian.com/lifeandstyle/wordofmouth/2014/mar/31/how-to-eat-a-ploughmans-lunch)

Bread, cheese, ham and some sort of pickled dimension. Traditionalists may question the necessity of ham, but without it this is just bread 'n' cheese, not a ploughman's.

The bread needs to function as a platform for teetering piles of ham and cheese. Think: the big, blundering country cousin of canape toasts. Therefore, mid-sections of baguette are ideal. Whatever you go for, though (good rustic white; nutty multigrain), it must be thick-cut and/or toasted to give it backbone. No huge, affected ornamental "farmhouse" wedges, please; no rolls; no crackers; no (for the love of god) pitta pockets; and – pub chefs – no last-minute microwaving of baguettes so they come out all pappy and steaming. Try and apply hard butter (a separate, unforgivable misdemeanour) to such damp baguette flesh, and it simultaneously melts away and clots, unnaturally.

In terms of cheese, the optimum is two or three hard or semi-hard British cheeses, of contrasting flavours and textures, served at room temperature. For example, a rich, lavishly savoury cheddar and a dry, sharp crumbly lancashire. Obviously, if there is a blue on there, it needs isolating like an infectious disease until you have eaten its companions and you are ready to pull on the Hazmat suit, and take it on. This is no place here for soft cheeses on the brie-goat axis. They are both difficult to cut and distribute with the tools at hand and, when smeared on bread, produce a very claggy mouthful.

Similarly, there is no place (in life), for the ersatz sophistication of herbed or cranberry-studded cheeses or those weird compressed, supermarket trios of gloucester, cheddar and lancs. You like highly-processed cheese? So do I (Dairylea and Babybel, mainly), but not when it pretends to be something that it isn't, and certainly not on a ploughman's.

The ham should be baked, thick-cut, "proper" pig. You don't want any limp, wet boiled ham on there; no thin, pallid, suspiciously uniform slices. Nor is this any place for charcuterie. A ploughman's is about relatively big, strident, readily understandable flavours which, even if the component ingredients are pretty one-dimensional (sadly, they often are), combine to produce something vibrant. A ploughman's assembled from quality produce of character is a pleasure, but spending big on gourmet ingredients isn't a necessity. In this context, it might even be a waste.

People drive-down the pH on a ploughman's to ludicrously acidic levels. You need some sharpness, but pickled gherkins or sweet silverskin onions provide sufficient pep. Authentic pickled onions, those fat little bruisers that ride roughshod over everything and leave your nerves jangling, are, presumably, a throwback to a time when no one could actually taste anything because they were all smoking 60 Capstans a day. I want modest sharpness on my plate, not armageddon.

In the same realm, hold the piccalilli. Theoretically, I get it, but the execution invariably produces a sweet, harshly spicy gloop. Go with dark beer/onion chutneys or a tomato one, which is a workable compromise between having tomatoes (questionable on a ploughman's) and none.



BERT’S FAVORITE BRIE AND JAM PRETZEL HAND PIES

Ingredients:

1 1/2 cups warm water

1 tablespoon granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast

4 1/2 cups unbleached all-purpose flour

2 teaspoons salt

4 tablespoons unsalted butter, melted

10 cups water

2/3 cup baking soda

1/2 cup seedless raspberry jam

1/4 lb brie, cut into 1-inch pieces

1 egg yolk beaten with 1 tablespoon water (egg wash)

Sea salt, for sprinkling

Directions:

Combine water, sugar and yeast in the bowl of a stand mixer; let sit 5 minutes until foamy. Add flour, salt and butter; stir to combine. Using a dough hook, knead dough on medium speed 5 minutes until smooth, elastic and slightly tacky (alternatively, you can turn the dough out onto a lightly floured surface and knead by hand 10 minutes until smooth, elastic and slightly tacky). Shape dough into a ball and place in a large, lightly greased bowl. Cover with lightly greased plastic wrap and let rise in a warm place 1 hour until doubled. When dough is nearly doubled, combine water and baking soda in a large stockpot. Bring to a boil. Heat oven to 400 degrees F. Punch down dough. Roll out on a lightly floured surface to 1/4-inch thickness. Use a round biscuit or cookie cutter to cut out circles of dough. Re-roll out scraps as needed. Spoon a teaspoon or so of jam into the center of half the dough circles. Top with a piece of brie. Top with another dough circle to form a pie; use fingers or fork tines to seal the edges. Transfer pies to a lightly floured baking sheet or platter. Place about 3 hand pies at a time in the boiling water bath; boil 30 seconds. Using a slotted spoon, remove pies and transfer to a parchment paper or silicone mat-lined baking sheet. Repeat with remaining pies, placing pies about 1 inch apart on baking sheets. Lightly brush tops of pies with egg wash, then sprinkle with sea salt. Bake 12 to 14 minutes until golden brown and puffed. Cool slightly on a cooling rack before serving.



JUST A SPOONFUL OF SUGAR RASPBERRY CORDIAL

Ingredients:

2 (300 g) packages frozen raspberries

1 1/4 cups sugar

6 cups boiling water

3 lemons

1 – 2 ltr bottle of lemon lime soda

Directions:

Put the unthawed raspberries into a saucepan and add sugar. Cook on medium, stirring occasionally until all the sugar has dissolved. Using a potato masher, mash the raspberries and syrup thoroughly. Pour the mixture through a strainer, extract all the juice. Squeeze two of the lemons and strain the juice, add it to the raspberry juice. Add the boiling water to the raspberry juice. Allow the cordial to cool, then chill it in the refrigerator. Once chilled, add lemon lime soda and serve over ice.



Week Five:



GYROS

INGREDIENTS

1 ½ lb ground chicken or 2lb chicken breasts freshly ground

1 tablespoon mediterranean seasoning (you can substitute Italian seasoning in a pinch)

1 red onion, finely diced

¼ c. Italian style breadcrumbs

1 egg

2 T. Greek yogurt

8 pitas (I like to make my own)

optional: lettuce, feta cheese crumbles

tzatziki sauce:

½ English cucumber, peeled and diced

2 cups cold plain Greek yogurt

4 teaspoons minced garlic

⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)

1½ Tbsp freshly squeezed lemon juice (juice of ½ medium lemon)

½ tsp salt, or to taste

⅛ tsp black pepper

INSTRUCTIONS

Puree all sauce ingredients in a blender or food processor (see note below recipe first!). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)

Combine chicken, seasoning, onion, egg, breadcrumbs and yogurt. Salt and pepper generously. Form into oval shaped patties and bake on a cookie sheet at 425 until chicken is done.

Lay pitas on a clean surface. Cut chicken in half and lay on pita with sliced cucumbers, tomatoes and red onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".



DEEP FRIED FETA

INGREDIENTS:

1 pound feta cheese

2 egg

2 teaspoons finely chopped fresh

oregano

1 cup all-purpose flour

1/4 cup olive oil

freshly ground black pepper

4 large ripe tomatoes, sliced

2 lemon, cut into wedges

DIRECTIONS:

1.Slice feta into 2x3/8 inch squares, about 16 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.

2.Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.

3.Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.



FETA, CUCUMBER, TOMATO AND COUSCOUS SALAD

3 medium ears sweet corn, husks removed

1 cup reduced-sodium chicken broth or vegetable broth

1 cup uncooked couscous

1 medium cucumber, halved and sliced

1-1/2 cups cherry tomatoes, halved

1/2 cup crumbled feta cheese

1/4 cup chopped red onion

3 tablespoons minced fresh parsley

3 tablespoons olive oil

3 tablespoons lemon juice

1 teaspoon dried oregano

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

1. Place corn in a Dutch oven; cover with water. Bring to a boil; cover and cook for 6-9 minutes or until tender. Meanwhile, in a small saucepan, bring broth to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-10 minutes or until water is absorbed. Fluff with a fork and set aside to cool slightly.

2. In a large bowl, combine the cucumber, tomatoes, cheese, onion and parsley. Drain corn and immediately place in ice water. Drain and pat dry; cut the kernels from the cobs. Add to cucumber mixture. Stir in couscous.

3. In a small bowl, whisk the oil, lemon juice and seasonings. Pour over couscous mixture; toss to coat. Serve immediately or cover and refrigerate until chilled.



MEDITERRANEAN QUICHE

2 pie crusts (store bought or homemade)

2 tablespoons clarified butter

1 onion, medium diced

1 medium zucchini, medium diced

1 red pepper, medium diced

1-2 cloves garlic, minced

4 ounces oil-packed sun-dried tomatoes, drained and chopped

2 ounces (about 1 cup) fresh basil, leaves only

2 teaspoons fresh thyme, chopped

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

3 large eggs

1-1/4 cups half-and-half

1-1/2 cups grated gruyère

1/2 teaspoon crushed red pepper

4 ounces goat cheese, crumbled

DIRECTIONS

Preheat oven to 375ºF. Put pie crusts in pie tins if necessary and place them on a rimmed baking sheet.

In a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally until caramelized, about 6 minutes. Add zucchini and cook until zucchini is soft, about 6 minutes. Add red pepper and cook, stirring occasionally, until vegetables are wilted, about 4-6 minutes.Add garlic and cook for 1 minute.

Turn off heat and stir in tomatoes, basil, and thyme and season lightly with salt and pepper. Set aside to let cool. In a medium-sized bowl, beat eggs and half-and-half together. Add salt, pepper, grated gruyère, and crushed red pepper.

Divide vegetable mixture between two pie crusts, then pour egg mixture over each. Crumble goat cheese over tops. Bake for 45 minutes, or until set and cheese begins to brown on top. Remove from oven and cool for 30 minutes before serving.



GRILLED SALMON WITH AVOCADO SALSA

INGREDIENTS

2 lbs salmon, cut into 8 pieces

1 tbs olive oil (I used light extra virgin olive oil)

1 tsp salt

1 tsp ground cumin

1 tsp paprika powder

1 tsp onion powder

½ tsp ancho chili powder

1 tsp black pepper

for the Avocado salsa:

1 avocado, sliced

½ small red onion, sliced

Juice from 2 limes

1-2 tbs finely chopped cilantro (depending on how big of a cilantro lover you are)

Salt to taste

INSTRUCTIONS

Mix the salt, chili powder, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix

refrigerate for at least 30 minutes.

Pre-heat the grill.

Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well, chill until ready to use.

Grill the salmon to desired doneness. (I grilled for about 5 minutes)

Top with avocado salsa and enjoy!



EXTRAS (OPTIONAL):



SNICKERS APPLE SALAD

INGREDIENTS

6 regular size Snickers Candy Bars

4 medium apples, I used Red Delicious

1 (5.1 oz.) package Vanilla Instant Pudding, dry, do not prepare

½ cup milk

1 (16 oz.) tub cool whip, thawed to room temp

½ cup caramel ice cream topping

INSTRUCTIONS

Whisk vanilla pudding packet, ½ cup milk and cool whip together until well combined.

Chop up apples and Snickers into bite size pieces.

Stir chopped apples and Snickers into pudding mixture.

Place in a large bowl and drizzle with caramel ice cream topping.

Chill for at least 1 hour before serving.



CAPRI SUN TAFFY

INGREDIENTS

2 cups sugar

2 T. Cornstarch

1 cup light corn syrup

¾ cup Capri Sun Roarin' Waters, any flavor

2 T margarine

½ tsp. salt

¼ tsp. Wild Orange essential oil or food grade oil flavoring of choice

Food coloring (optional)

INSTRUCTIONS

Get a baking pan or cookie sheet and spray it with cooking spray or wipe with butter

Mix sugar and corn starch together and put into a heavy bottom sauce pan

Pour in Capri Sun Roarin' Waters and light corn syrup

Add in salt and margarine and food coloring if using a food dye

Stir together and bring to a boil on medium-high heat.

Turn temperature down to medium heat, and put a candy thermometer into your pot, stir until temperature reaches soft ball stage 250 degrees.

Remove from heat, stir in essential oil or cooking oil flavoring

Pour into prepared pan or cookie sheet, and let cool until you can comfortably touch it

Once cool enough to touch, spray hands with cooking spray, and pull taffy, folding it over itself, and continue to do this for about 20 minutes, until it turns milky in color.

Pull into a long rope, and cut into one inch pieces, and wrap in wax paper.



OCEAN WATER

9 tablespoons water

9 tablespoons sugar

3 teaspoon coconut extract

6 drops blue food coloring

2 ltr bottle of lemon lime soda

Instructions

In a small microwave-safe bowl, combine water and sugar. Heat in microwave for about 1 minutes. Stir until sugar is completely dissolved.

Pour the sugar mixture into a pitcher. Add coconut extract, food coloring, and soda. Stir to combine. Enjoy over ice.



ITALIAN CREAM SODA

(FOR EACH SODA)

1 cup club soda

4 Tbsp. Torani syrup (any flavor that you would like)

1 Tbsp. half and half

Ice

Whip cream

Soiree Maraschino Cherries

1. Fill cup with ice. Add 4 Tbsp. Torani syrup to the ice, and fill glass with club soda. Stir.

2. Slowly pour in the half and half. This is the best part! When the half and half combines with the ice and cold soda it makes beautiful creamy swirls that look amazing! If you are careful and don’t move the cup around too much, you can keep the swirls in place when serving these drinks to guests. Add whip cream and a cherry to the top and serve!



DING-DONG CAKE

for the cake

3 ounces semi sweet baking chocolate (you can use chocolate chips)

1 1/2 cups brewed coffee

3 cups sugar

2 1/2 cups all purpose flour

1 1/2 cups unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

3 eggs

3/4 cup vegetable oil

1 1/2 cups buttermilk, room temperature

1 teaspoon vanilla

for the cream filling

5 tablespoons all purpose flour

1 cup milk

1 teaspoon vanilla

1 cup butter

1 cup granulated sugar

for the ganache

1 12 ounce bag semi-sweet chocolate chips

1 cup heavy cream

1 tablespoon butter

Instructions

for the cake Chop chocolate so no pieces are larger than a chocolate chip. Place chocolate in a medium bowl or a 2 cup measuring cup and pour hot coffee over chocolate. Let sit for 5 minutes then stir, making sure all chocolate is melted and well combined with coffee. Set aside to cool.



Sift all dry ingredients together-sugar, flour, cocoa, baking powder, baking soda and salt.

In the a large mixing bowl (or the mixing bowl of your stand mixer) beat eggs on medium speed until frothy.

Slowly add oil, buttermilk, vanilla and chocolate-coffee mixture to eggs, beating well to blend.

Add in sugar/flour/cocoa mixture, one cup at a time, mixing just to combine after each addition.

Pour batter into 2 9 inch cake pans that have been well greased and lined with parchment paper on the bottom.

Bake in a preheated 325 degree oven for 45-50 minutes, using toothpick to test for doneness.

Let cakes cool completely in pan. Using a plastic knife, run knife around edges to loosen before turning out onto rack or plate.

for the cream filling

Pour cold milk into a small saucepan. Before turning on the heat, whisk in flour so no lumps remain. Turn heat on to medium low, and stirring, heat until mixture is thick, like a roux. Remove from heat, stir in vanilla and let cool completely.

Cream together butter and sugar on medium high speed, until fluffy, about 8 minutes.

Add in the milk mixture and beat again until mixture resembles a whipped cream.

to assemble

Place one layer of cake on an 8 inch cake circle, top side down. Cover with a thick layer of cream filling then place top layer of cake, top side down, on top of filling gently pressing down to secure layers. Place cake on a wire rack on top of a wax paper lined cookie sheet.

ganache

Place chocolate chips in a large measuring cup.

Heat cream and butter in a medium saucepan over medium heat until boiling, careful not to scorch.

Pour heated cream over chocolate chips and let sit for 5 minutes. Stir chocolate to make sure completely melted and smooth.

Slowly pour ganache over top of cake, letting it drip down the sides. If needed use a spatula to help spread ganache on top over sides.

When ganache is set, cake can be transferred to a serving plate.

Chill cake for 4 hours before serving.



RANCH PRETZELS

Ingredients

1 c. popcorn oil

1 tsp dill weed

1 tsp garlic powder

1 pkg (dry powder) Ranch dressing

1 bag of pretzel sticks

1 bag of butter flavored pretzels

Instructions

Put pretzels in a large bowl or bag. Mix with the rest of the ingredients.

Bake them at 250 degrees for one hour on two jelly roll pants. Stir them every 15 minutes while baking.



GOLDFISH CRACKERS

1 cup plain flour

8 oz sharp/ extra sharp cheddar cheese – shredded

2T unsalted butter, cold (cut into cubes)

¼ -½ teaspoons salt

2 tablespoons cold water

Using a pastry blender, cut butter into the flour until it forms coarse crumbs.

Add salt to mix together.

Add shredded cheese and cut into the mixture.

Add water, 1 tablespoon at a time.

Use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).

Preheat oven to 170°C. Line baking trays with parchment papers.

Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookies cutters (note 4) and transfer to baking tray.

Use chopstick or toothpick to make the eye balls, and the prong of a fork (I used crab forks) to carve a curvy lip. (This step is optional)

Gather all the trimmings and re-roll. Repeat until all the dough is used up.

Bake for approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Store in an airtight container.



ORANGE CREAMSICLE SHIRLEY TEMPLE

4 bottled orange sodas

4 bottled cream sodas

cherry grenadine

maraschino cherries

sliced oranges to garish

For the Colored Sugar:

1 cup of Zulka Morena Pure Cane Sugar

3 drops neon orange gel food coloring

Instructions

Mix Colored sugar ingredients well and set aside.

Dip glass rim in water and place in sugar and coat rim of glass well.

Pour in soda, about 1/2 tablespoon of grenadine and finish off with sliced oranges, cherries and a little cherry juice if desired.

Don't forget the ice!



PIZZA ROLLS

{Note: the original recipe also included 1/2 teaspoon of ground fennel, which was intended to lend some sausage flavor without actually adding sausage. I didn’t have any on hand, and the filling was plenty flavorful without it, but I’ll leave the decision up to you.}

2 tablespoons extra-virgin olive oil

3 tablespoons tomato paste


1/2 teaspoon dried oregano


1 (14 oz) can diced tomatoes, drained well (juice reserved) and chopped fine

3 tablespoons cornstarch

2 cups (8 oz) shredded 6-cheese Italian blend

3 tablespoons minced fresh basil

5-6 dozen wonton wraps

vegetable oil for frying

Add the oil to a 12-inch nonstick skillet and set over medium heat. When the oil shimmers, add the tomato paste. Cook, stirring continuously, for about 3 minutes, or until the mixture is a deep rust color. Add the garlic, oregano, and red pepper flakes to the pan. Cook for about 30 seconds, or just until fragrant. Mix in the chopped tomatoes and the reserved juice. Allow the mixture to come to a simmer, then continue cooking until it has thickened and reduced to a thick paste. This will take about 10 minutes, and when it’s done, you should have about 1 cup. Transfer to a heatproof bowl and refrigerate for at least 30 minutes, or up to 2 days.

Meanwhile, line rimmed baking sheet with parchment paper. Using a fine mesh sieve, dust about half of the cornstarch onto the parchment.

Add the cheese and the basil to the chilled tomato mixture and stir to combine. Season the mixture to taste with salt and pepper. To assemble: Place the wonton wraps on a plate and cover with a damp towel (this will prevent them from drying out). Fill a small bowl with water and set on your work surface. Working with a few wrappers at a time, lay them on your work surface. Add 1 teaspoon of filling to the center of each wrapper. Dip your finger in the water, and moisten



the edges of one of the wrappers. Fold the bottom of the wrapper up and over the filling, then continue to roll toward the opposite edge. When you finish, the seam should be on the bottom. Gently press your fingers on either side of the filling to work out any air, then press the edges to seal completely. This is optional but the sides will be a bit long, so feel free to trim them down (I did). Transfer to the prepared baking sheet (seam side down). Repeat the sealing process with the other wrappers then continue to fill and seal using the remaining filling and wrappers. (Note: place additional sheets of parchment dusted with the remaining cornstarch between layers of pizza rolls on the baking sheet.)

Once you’ve assembled all of the rolls, cover the baking sheet with plastic wrap and transfer to the freezer for at least 30-60 minutes (until they are firm) or up to 1 month.

Meanwhile, set a wire rack inside a rimmed baking sheet. Top the rack with a layer of paper towels. Add enough vegetable oil to a pot to measure about 1 1/2 inches deep – you can do this in a large Dutch oven or a smaller pot but just be aware that you should fry fewer rolls at a time in the smaller pot so as not to overcrowd and drop the oil temperature too much. Set the pot over medium to medium-high heat and heat the oil until it measures 375 F on a candy thermometer. Add the pizza rolls (how many depends on how big a pot you used) and cook for about 2 minutes, stirring and flipping them over a few times so both sides brown evenly. Try to maintain the oil temperature between 350 and 375 F – adjust the heat under the pot as necessary. Use a spider strainer to transfer the pizza to the wire rack you prepared earlier to allow any excess oil to drain. Return the oil to 375 F before frying the next batch of rolls. Continue until they’ve all been fried.

The rolls will be very hot when they come out of the oil so let them cool for a few minutes before serving. Serve as is or with marinara sauce for dipping.


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