Island Salad

Ingredients:

• 6 eggs
• 1/2 pound bacon
• 1 onion, diced
• 2 pounds spinach, rinsed and chopped
• 2 3/4 ounces croutons
• 1 package fresh mushrooms, sliced
• 2/3 cup white sugar
• 1 teaspoon sea salt
• 1 cup extra-virgin olive oil
• 1/3 cup cider vinegar
• 1/2 teaspoon ground black pepper
• 1 tablespoon dijon mustard

Directions:

1. Place eggs in a pot and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 minutes. Remove from hot water and cool. Once cool, peel, and chop.
2. Place bacon and onions in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Prepare the dressing in a blender by combining the sugar, salt, oil, vinegar, pepper, and Dijon mustard.
4. In a large salad bowl, combine the eggs, bacon, spinach, croutons, and mushrooms. Coat salad with dressing. Toss and serve.

White Wine Scallops with Herbs

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 1 small shallot, minced
• 2 cloves of garlic, minced
• 1 ½ pounds scallops (not in shell)
• salt and pepper
• 1 cup flour
• 1 cup dry white wine
• 2 more tablespoons cold butter
• ½ teaspoon fresh thyme, chopped
• 3 tablespoons toasted and seasoned bread crumbs

Directions:

1. Melt the 2 tablespoons butter and the olive oil together in a heavy saucepan over medium heat. Add the onion, shallot and garlic.
2.  Lightly dust the scallops in flour and add to the hot pan. Season with salt and pepper. Cook for about 2 minutes or until lightly brown. Turn the scallops and add the wine. Cook over medium heat until reduced to a glaze which is about 3 minutes.
3.  Swirl in the cold butter and herbs. Shake the pan gently until the butter is melted and the sauce is glazy. Season to taste. Spoon onto a platter and garnish with the toasty bread crumbs.

Bistro Shrimp Alfredo Pasta

Ingredients:

• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar Alfredo sauce
• 1/2 cup grated Romano cheese
• 2 teaspoons cayenne pepper
• Salt and pepper to taste

Directions:

1. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes or until al dente.
2. Melt butter together with the olive oil in a saucepan over medium heat. Stir in onion and cook until translucent which is about 2 minutes. Stir in garlic, red pepper, and mushroom. Cook over medium-high heat until soft which is about another 2 minutes.
3. Stir in the shrimp and cook until pink then pour in Alfredo sauce and Romano cheese. Bring to a simmer stirring constantly until thickened which is about 5 minutes. Season with cayenne, salt, and pepper to taste. Combine drained pasta into the sauce.

Flourless Peanut Butter Cookies

Ingredients:

 • 1 cup peanut butter
 • 1 cup white sugar
 • 1 egg


Directions:

 1. Preheat oven to 350º.
 2. Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake for 8 minutes. Let cool and serve.

BBQ Beef Sandwiches

Ingredients:

• 3 cups beef broth
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon fried onion
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 package dry Italian-style salad dressing mix
• 1 rump roast, approximately 5 Ibs.

Directions:

1. Combine broth with salt, pepper, oregano, basil, onion, garlic powder, bay leaf, and salad dressing mix in a saucepan then bring to a boil.
2. Place roast in slow cooker and pour mixture over the meat.
3. Cover and cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. When ready to serve, shred meat into into thin slices and serve on crusty rolls.