Candied Pecans

Ingredients:

• 1 pound pecans
• 1 cup sugar
• 1 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread pecans over a baking sheet. Roast for approximately 8 to 10 minutes or until pecans start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine pecans with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after pecans are completely cool.

Crunchy Chicken Tenders

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 17)
• 4 garlic cloves, minced
• Salt and black pepper
• 3 tablespoons balsamic vinegar
• 1 cup Italian-style seasoned bread crumbs

Directions:

1. Preheat the oven to 500º.
2. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
3. Mash the garlic in a medium bowl and whisk in the vinegar then the remaining 1/2 cup of oil. Season with salt and pepper. Transfer the vinaigrette to a small serving bowl.
4. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 15 minutes.
5. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Brisket with Veggies

Ingredients:

• 6 pounds beef brisket
• Salt and black pepper
• 4 cloves of garlic, minced
• 2 teaspoons dried oregano leaves
• 1 pound carrots, peeled and cut into 2-inch chunks
• 8 stalks celery, cut into large chunks
• 6 yellow onions, peeled and sliced
• 6 dried bay leaves
• 1 (46-ounce) can tomato juice

Directions:

1. Preheat the oven to 350º.
2. Place the brisket in a heavy roasting pan. Combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper then with aluminum foil. Don't skip the parchment paper because the tomato juice will react with the aluminum foil. 
3. Bake for 4 hours or until the meat is tender. Remove the meat from the pan then place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes or until the sauce is thickened. Keep the meat warm and serve when the sauce is ready.

Penne with Spinach Pesto

Ingredients:

• 1 pound whole wheat penne pasta
• A handful of walnut pieces
• 1 cup packed spinach or baby spinach leaves
• 1/2 cup packed arugula leaves
• 1/3 cup chopped basil
• 2 cloves of  garlic, peeled and smashed
• 1/3 cup extra-virgin olive oil
• Salt and pepper
• 2/3 cup grated parmigiano-reggiano cheese
• 1 tablespoon honey

Directions:

1. Bring a pot of salted water to a boil then add the pasta and cook until al dente. Drain and reserve 1 cup of the cooking water.
2. In a small skillet, toast the walnuts over medium heat for 5 minutes. In a food processor, puree the nuts, spinach, arugula, basil and garlic then season with salt and pepper. With the machine on, pour in the olive oil and honey. Mix until a thick paste forms. Transfer the pesto to a large pasta bowl and stir in the parmigiano-reggiano and reserved pasta cooking water.
3. Add the pasta to the pesto, toss to combine and serve.

Shrimp & Tomato Pasta

Ingredients:

1 pound fettuccine pasta

1/4 cup extra-virgin olive oil

3 flat fillets anchovies

1 hot red or green chile, finely chopped

4 cloves garlic, finely chopped

1/2 cup dry white wine 

1/2 cup chicken stock

One 28-ounce can Italian tomatoes in puree

1/2 teaspoon dried oregano

Salt and pepper

3/4 pound large shrimp—deveined, tails discarded, and halved lengthwise

Juice of 1/2 lemon

2 tablespoons butter

10 basil leaves, chopped roughly

Directions:

Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water. 

Heat the olive oil in a pan. Stir in the anchovies, chile, and garlic then cook for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the chicken stock, the tomatoes, and crush the tomatoes with a masher. Season with oregano, salt and pepper. Simmer over medium heat until reduced which is about 20 minutes. 

Season the shrimps with salt and the lemon juice. In a large skillet, melt the butter over medium heat then add the shrimps and cook until pink which is about 2 minutes. Add to the sauce. Stir in the pasta, reserved pasta cooking water, basil, and toss to combine. Serve immediately!

Oatmeal Raisin Walnut Cookies

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 1 cup walnuts, roughly chopped
• 2 teaspoons vanilla extract

Directions:

 1. Preheat oven to 375º.

 2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.

Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Corn Bisque

Ingredients:

• 1 (16 ounce) package Smoked Sausage
• 1 medium onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• Salt and black pepper
• 1 can whole kernel corn, drained
• 4 cups milk
• 2 cups cubed potatoes, cooked, drained

Directions:

1. Cut sausage into 1/2 inch cubes. Melt butter in large saucepan over medium heat then add onion. Cook until tender. Add flour, salt and pepper. Add milk and increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage and return to a boil.
2. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes and cook for 5 minutes. Serve. 

Baked Rice Cake

Ingredients:

• 1 tablespoon Olive oil
• Japanese pre-sliced round rice cake (6 pieces)
• Japanese seaweed (6 pieces)
• 3/4 cup Chicken broth
• 2 slices Cheddar cheese
• 1 tablespoon Soy sauce
• 2 teaspoons Sugar
• 1 tablespoon fried onion pieces

Directions:

1. In a large skillet, heat the oil then add the rice cakes. Pan-fry the rice cakes with low heat until soft. 
2. Combine the soy sauce and sugar then brush the sauce on the rice cakes. Wrap each rice cake with a piece of seaweed and place in a baking dish. Set aside. Preheat oven to 250º.
3. In a saucepan, boil the chicken broth and add cheddar cheese. Stir until combined. Pour the cheese sauce over the rice cakes.
4. Bake the rice cakes for 10 minutes or until golden brown. Serve immediately. 

Garlic Mushroom Risotto

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 2 cloves of garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Sea salt and ground black pepper
• 3 tablespoons finely chopped chives
• 4 tablespoons butter

Directions:

1. In a saucepan, warm the broth over low heat.
2. In a large saucepan, warm the olive oil and stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and its liquid. Set aside.
3. Add 1 tablespoon olive oil to skillet and stir in the shallots and garlic. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
4. Remove from heat, and stir in mushrooms, butter, and chives. Season with salt and pepper to taste.

Strawberry Spinach Salad

Ingredients:

 • 1 bag of spinach, dried and chopped

 • 1 bag of romaine lettuce, dried and chopped

 • 1 pint of fresh strawberries, sliced

 • 1/2 cup mayonnaise

 • 2 tablespoons white wine vinegar

 • 1 tablespoon of sugar

 • 1/4 cup milk

 • handful of raisins

Directions:

 1. In a large salad bowl, combine the romaine, spinach, and strawberries.

In a jar with a tight fitting lid, combine mayonnaise, vinegar, sugar, and milk. Shake well and pour the dressing over salad. Sprinkle with a handful of raisins!

Almond Blueberry Cookies

Ingredients:

 • 2 cups all-purpose flour

 • 2 teaspoons baking powder

 • 1/2 teaspoon sea salt

 • 1 stick butter

 • 1 1/2 cup sugar

 • 1 egg

 • 1/4 cup milk

 • 1 teaspoon almond extract

 • 1/2 cup chopped almonds

 • 1 cup fresh blueberries

Directions:

 1. Combine flour, baking powder, and sea salt in a medium bowl.

 2. In another medium bowl, cream together butter and sugar. Beat egg into mixture then add milk and almond extract.

 3. Combine and stir the dry mixture into the wet mixture. Fold in the almonds and blueberries. Put the dough into the fridge for 30 minutes.

 4. Preheat oven to 375º. Drop cookies on to baking sheet and bake until golden brown around the edges which is approximately 15 minutes. Enjoy!

Shrimp on Garlic Toasts

Ingredients:

• 3 tablespoons olive oil
• 3 tablespoons butter
• 5 cloves garlic, chopped
• Salt
• 1/4 teaspoon red pepper flakes
• 8 slices of crusty french bread
• 1 1/4 pounds large shrimp, peeled and deveined, tails intact
• 3/4 cup dry white wine
• Juice of 1/2 lemon
• 1/3 cup chopped fresh chives

Directions:

1. Heat the olive oil and butter in a large ovenproof skillet over medium heat then add the garlic, salt and red pepper flakes. Cook for 2 minutes and remove from the heat. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted about 1 minute per side. Divide the bread among 4 bowls.
2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat then stir in the wine and lemon juice. Transfer to the broiler and cook until the shrimp are pink which is about 5 minutes then transfer to the bowls.
3. Return the skillet to high heat and boil the cooking liquid until slightly thickened then stir in the chives. Whisk in the remaining 1 tablespoon butter and pour over the shrimps. Serve immediately.