Veronique Salad

This is a beautiful Veronique salad. Veronique dishes are usually prepared with chicken and garnished with grapes. This is a great salad choice to serve when you have guests over. It can be prepared in advance and stored in the fridge when you are ready to serve it.

Ingredients:

• 4 split chicken breasts
• Olive oil
• Sea salt & ground black pepper
• 1/2 cup mayonnaise
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 cup small-diced celery
• 1 cup green grapes, cut in halves

Directions:

1. Preheat oven to 350º.
2. Rub the chicken breasts with olive oil and place on a sheet pan. Sprinkle with salt & pepper, use generous amount. Roast for 35 minutes or until chicken is cooked through. Set aside to cool.
3. After the chicken is cool, cut the chicken into 3/4 inch dice or bite-size. In a bowl, combine chicken, mayonnaise, tarragon leaves, celery, grapes, salt & pepper. Toss well and serve.

Italian Vegetable Soup

A hearty & warm vegetable soup inspired by what we had at an authentic Italian restaurant last week. The sausage and vegetables in this soup makes it a satisfying meal all by itself. I recommend serving this heart-warming soup with toasty garlic bread.

Ingredients:

• 1 pound Italian sausage
• 4 cloves garlic, minced
• 2 (14 ounce) cans beef broth
• 1 (14 ounce) can Italian-style stewed tomatoes
• 1 cup carrots, sliced
• 1 (14 ounce) can great Northern beans, undrained
• 2 small zucchini, cubed
• 2 cups spinach, torned
• Sea salt & ground black pepper

Directions:

1. In a stockpot, saute the sausage and garlic until brown. Add broth, tomatoes, and carrots. Reduce heat and simmer for 15 minutes.
2. Add in beans, zucchini, and season with salt & pepper. Simmer until the zucchini is tender which is about 20 minutes. Add in spinach and simmer for 5 minutes. Serve & enjoy.

Chocolate Cluster Candy

These chocolate candies are so much better than the ones you buy at the store. Handmade candies are extra special too and would be perfect for gift-giving. I like to use walnuts as its one of the healthiest nut but you can always use other nuts that you prefer.

Ingredients:

• 1 cup walnuts or almonds or pecans, coarsely chopped & toasted
• 1/2 cup dried cranberries, coarsely chopped
• 6 ounces chocolate or chocolate chip
• 3 tablespoons sugar

Directions:

1. Toast nuts at 350º for 12 minutes. Let cool and chop coarsely with the dried cranberries then toss in a bowl. Line a baking pan with waxed paper.
2. In a small pot, melt the chocolate and add in sugar. Stir til sugar is well blended by using the lowest heat level. Pour the nuts mixture into the chocolate syrup mixture. Stir and spoon out immediately heaping tablespoon sized clusters of the chocolate mixture onto the baking sheet. Set each chocolate candy cluster about 1 inch apart. 
3. Put the cluster candy in the refrigerator for 30 minutes. Serve the beautiful & delicious candy!

Coconut Macaroons

We love serving coconut macaroons as an afternoon snack and during family gatherings. It's the perfect alternative to chocolate chip cookies.

Ingredients:

• 14 ounces sweetened shredded coconut
• 14 ounces sweetened condensed milk
• 3 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Directions:

1. Preheat oven to 325º.
2. In a large bowl, combine shredded coconut, condensed milk, and vanilla. In an electric mixer, whip egg whites and salt on high speed until you see foam peaks. Add the egg whites to the coconut mixture.
3. Drop batter on to baking sheet using an ice cream scoop. Bake until golden brown which is about 30 minutes.

Raisin Nuts Cupcakes

Cupcakes are baking! These cupcakes have the perfect density and softness as we'll be using cake mix. It's one of the secret ingredient to fast & delicious cupcakes. I like to add raisins and walnuts to make it a healthy snack. Walnuts are one of the best source for omega-3.

Ingredients:

• 1 (18.25 ounce) package yellow cake mix
• 3 eggs
• 1 1/2 stick butter, melted
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1/2 cup walnuts
• 1/2 cup raisins

Directions:

1. Preheat oven to 350º.
2. In a mixture, combine yellow cake mix, sugar, and butter. Blend for 2 minutes and add in eggs, one at a time. Mix in vanilla extract and cream until smooth which is about 4 minutes. Sprinkle in walnuts and raisins. Put mixer on medium power and blend until walnuts are folded in. 
3. Line paper cups in cupcake pan. Scope dough mixture into each cupcake pan. Fill each cupcake pan only half full as it will rise when baked. Bake for 30-40 minutes.