Apple Cider Vinaigrette

1/2 cup honey
1/4 cup apple cider vinegar
1/4 cup extra virgin olive oil
1 teaspoon mustard powder
1/2 teaspoon dried basil
1 small shallot, minced
Juice from 1 lemon
Salt and pepper

DIRECTIONS

1. Whisk together honey, apple cider vinegar, shallot, lemon juice, mustard powder, and dried basil.
2. Slowly pour in olive oil while whisking to emulsify.
3. Season with salt and pepper to taste.
4. Pour into jar with lid and refrigerate. Makes about 1 cup of dressing.

Original Recipe can be found Here.

Roasted Broccoli

1 large head of broccoli 

Olive Oil

1 lemon 

1 clove of garlic sliced

Kosher Salt

Black Pepper

Freshly Grated Parmesan Cheese

Preheat oven to 425 degrees. 

Cut your head of broccoli into nice florets.  Don't make them too small.

Toss all the florets with Olive Oil. 

Place them on a sheet pan.  Throw in the sliced garlic and sprinkle with Kosher salt and black pepper.

Roast in 425 degree oven for 20 to 25 minutes.  Until it just starts to get a little bit brown.

Take out of oven, and grate lemon zest over florets.  Squeeze the juice from 1/2 lemon over all.

Sprinkle with freshly grated Parmesan.

Parmesan Roasted Potatoes

Slice potatoes very thin. 
Toss in olive oil, italian seasoning, salt. 
Single layer on baking sheet. 
Bake at 450 for 20 minutes 
Sprinkle with Parmesan and broil until golden and crispy.

Peanut Butter Apple Dip

Mix 1 Cup nonfat Greek vanilla yogurt with 2 Tbsp peanut butter, 1 Tbsp honey, and 1/8 tsp cinnamon. 
Slice Apples to dip.
Oh so good!

Original Recipe can be found Here.

Herb Crusted Salmon

• 3 slices white sandwich bread
• 1 cup fresh parsley
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets, (6 ounces each)
• 2 tablespoons Dijon mustard
• 1. Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.
  2. Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere.Roast until salmon is opaque throughout, 11 to 13 minutes.

Original Recipe can be found Here.

Grilled Cilantro Lime Sweet Potatoes

3 sweet potato, peeled and cut in large cubes

1 kosher salt

2 tsp lime, zest finely grated

1 pinch cayenne pepper

1⁄4 cup canola oil

1 black pepper, freshly ground

1⁄4 cup fresh cilantro, finely chopped

1. Place in a pot of water and boil until fork-tender; let cool. (not fully cooked)
2. Preheat grill to medium. Mix 1 tablespoon salt, the lime zest and cayenne in a small bowl.
3. Brush the potato wedges with the oil and season with salt and pepper. Grill until golden brown and just cooked through, about 1 1/2 minutes per side. Transfer to a platter; immediately season with the salt mixture and sprinkle with cilantro.

Original Recipe can be found Here.

Honey Garlic Lime Chicken Skewers

Ingredients

• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• juice of one lime
• 2 garlic cloves, minced
• 1-2 teaspoon Siracha
• red pepper flakes, to taste
• 2 tablespoon cilantro
• 1 pound skinless, boneless chicken breasts

Instructions

1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.
4. 
   

Original Recipe can be found Here.

Basil Lime Chicken

Ingredients

• 3 Limes (juice and zest) Divided
• 3 T Olive Oil
• 1/4 Cup Olive Oil
• 3 T Dijon Mustard
• 3 T Worcestershire Sauce
• 3 T Soy Sauce
• 6 Green Onions Chopped Divided
• 4 Cloves Garlic Minced Divided
• 2 T Chopped Basil
• Salt and Pepper to taste
• 3 lbs Chicken Breasts

Instructions

1. Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, Soy, 3 onions, 2 garlic cloves salt and pepper and mix well.
2. Cut chicken into even cutlets and place in a gallon sized baggie.
3. Pour marinade over the chicken and marinate for 1 hour.
4. Preheat grill.  Grill chicken until cooked through.
5. Combine juice and zest of one lime with extra virgin olive oil, 3 chopped onions, 2 minced garlic cloves, basil.
6. Pour sauce over top and serve.

Original Recipe can be found Here.

Lemon Walnut Chicken

Ingredients
2 tablespoons very finely chopped parsley*
2 tablespoons very finely chopped toasted walnuts*
1/4 teaspoon finely grated lemon zest
4 medium skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
3 tablespoons diced shallots
1/4 cup low-sodium chicken broth
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 1/4 cups brown basmati rice, steamed

Directions
1. In a small bowl, mix together the parsley, walnuts, and lemon zest. Dust the chicken with the flour and season with the salt and black pepper.
2. In a very large skillet (or two medium-large skillets), heat the olive oil over medium heat. Add the shallots and saute until they begin to turn translucent, 1 minute. Push the shallots to one side of the pan, add the chicken breasts, and cook until golden, about 2 minutes per side.
3. Pour the chicken broth and lemon juice into the pan. Cover, and let simmer over low heat until the juices run clear when the chicken is pierced, 3 to 4 more minutes.

4. Use tongs to transfer the chicken to a serving dish, leaving the liquid and shallots in the pan. Bring the liquid to a boil over medium heat and stir until thickened, 1 minute. Stir in the parsley mixture. Pour the sauce over the chicken and serve over the rice with the lemon wedges.
Original Recipe can be found Here.

Pork Carnitas

Pork Carnitas

4 pound boneless pork butt, fat trimmed
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
1-2 C water
1 medium orange, juiced and keep the spent halves

1.  Combine all the ingredients in crock pot, including the spent orange halves and juice.  Cook on low until the meat falls apart, 4-6 hrs.

2.  When meat is done, remove from crock pot and separate into chunks. 

3.  Place meat on a foil lined baking sheet, sprinkle with some of the juice from the crock pot and set oven to broil.

4.  Broil meat just until browned on top and slightly crispy.

5.  Serve on tortilla with favorite toppings.
Original Recipe can be found Here.

Roasted Summer Squash

Ingredients:

• 4 large zucchini
• 2 large yellow squash
• 2 teaspoons Garlic powder
• 1/2 teaspoon Pepper
• Olive oil – In an oil sprayer
• 1/8 cup parmesan cheese

Directions:

1. Preheat oven to 350 degrees F.
2. Chop your squash into large, chunky slices about 1/2 to 3/4 inch thickness.
3. Spray a cookie sheet with a light coat of olive oil.
4. Line up your squash slices like little soldiers. Don’t worry about leaving any space between them. They’ll cook just fine scrunched together.
5. Spray a very light coat of olive oil over the top of the squash.
6. Sprinkle your spices, including the parmesan over the squash.
7. Bake for approximately 30-45 minutes, or until they have a very light golden hue to them, and you can easily push a fork through them.
8. Allow to cool slightly and serve.

Original Recipe can be found Here.

Peanut Butter Granola

Peanut Butter Granola

Ingredients:
Makes four ¼ c servings
2 tbsp. creamy peanut butter
2 tbsp. honey
¼ tsp. cinnamon
¼ tsp. vanilla extract
1 c. oats

Directions:
Preheat oven to 325 degrees. Spray cookie sheet with non-stick cooking spray and set aside. Combine peanut butter and honey in a bowl and microwave until peanut butter melts (approximately 20 seconds). Stir.

Stir cinnamon and vanilla into peanut butter and honey mixture. Add oats and stir until oats are completely covered in peanut butter mixture. Spread out oat mixture onto prepared cookie sheet and bake for 7 -8 minutes until granola is slightly browned. Let cool until granola is crunchy.

Original Recipe can be found Here.

Moist Chocolate Cake

I made this cake this past summer for my Mother-in-law's birthday.  And when they say moist, they aren't kidding.  So gooey yummy!  My biggest pet peeve is dry cake.  No chance of that here!  Love this cake!

Moist Chocolate Cake

Ingredients:
2 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
pinch of salt
1 cup milk
1/2 cup vegetable oil
1 tsp pure vanilla extract
1 cup hot prepared hot chocolate
2 eggs

Directions:
Preheat oven to 350 degrees and grease and flour a 9 inch cake pan. In a bowl, mix together all the dry ingredients. Create a well in the centre and add all the rest of the ingredients except hot chocolate. Mix well until combined and then add hot chocolate. Mix once again. Pour into greased pan and bake in the middle rack in the oven for 45-60 minutes or until a skewer comes out just clean. Cool on a wire rack.

CUSTARD FILLING

Ingredients:
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1 large egg
1 teaspoon vanilla

Directions:
Mix the sugar, flour and salt in a medium saucepan. Stir in 3/4 cup of the milk. Bring to a boil over medium heat, whisking constantly. Cook for another 2 minutes. Remove from heat. Whisk together the egg and remaining milk, then whisk that mixture into the saucepan. Return to heat and cook just until it starts to boil, about 1 minute. Remove from heat and stir in the vanilla. Transfer to a bowl; cover with plastic wrap directly on the surface of the custard. Chill for at least 2 hours, or overnight.

CHOCOLATE GANACHE

Ingredients:
8 ounces semisweet chocolate
1 cup heavy cream

Directions:
Break up the chocolate into a medium bowl. Heat the cream in a small saucepan just until it starts to boil. Pour into the chocolate and stir until the chocolate melts and becomes smooth and shiny. Let cool about 30 minutes. Stir through again before frosting the cake.

Original Recipe can be found Here.

Swig Sugar Cookies

I LOVE sugar cookies.  But sometimes it just takes too long to make the dough, refrigerate it, roll it out, cut with cookie cutters, then frost.  So I wanted to try these because it cut out a few steps.  Boy was I surprised to find they are my new favorite sugar cookie! So yummy and so much easier! Doesn't get better than that!

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)

3/4 C Vegetable Oil

1 1/4 C Sugar

3/4 C Powdered Sugar

2 T Water

2 Eggs

1/2 t Baking Soda

1/2 t Cream of Tarter

1 t Salt

5 1/2 C Flour

Sour Cream Frosting

1/2 C room temp butter

3/4 C Sour Cream

About 1 2lb package of powdered sugar

1 tsp salt

1/4 C milk

Red food coloring

For the cookies:

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.

Combine dry ingredients and slowly add to butter mixture.

Mix until everything is combined.  Your dough should be a little crumbly and not sticky at all.

Roll a golf ball sized ball of dough and place it on your cookie sheet.

Now its time to give these babies their signature rough edge.  Put 1/4 c of sugar in a dish (this is in addition to the sugar listed above.)  Stick the bottom of a glass in it.  This is going to be your cookie press.

Firmly press it into the center of your dough ball.  You want your dough to spill out over the sides of the glass.  If there is a lip its even better.

Bake at 350 for 8 minutes.  They should just barely be browning on the bottom.    Move cookies to a cooling rack to cool completely.

For the frosting:

Start by creaming together butter and sour cream and salt.  Slowly add powdered sugar.  When it gets so thick its not frosting like add a splash of milk.  Alternate this process until your frosting is the desired consistency.  Add 1 drop of red food coloring and whip on high for 1 minute.

Frost cookies and store in the fridge.

Original Recipe can be found Here.