Recipes

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Guacamole

Guacamole Course: Appetizer Cuisine: Mexican Prep Time: 20 minutes Resting Time: 1 hour Total Time: 20 minutes Servings: 10 servings Calories: 135 kcal Print Ingredients 4 avocados pitted, scooped and mashed 1 lime juiced 1/2 tsp fine sea salt 1/2 tsp fresh black pepper coarse-ground 2 tsp fresh jalapeno seeded and finely minced 1/2 cup red onion finely diced 3 tbsp fresh cilantro chopped 1 Roma tomato finely diced Dash Tabasco sauce or other favorite hot sauce optional Instructions In a medium bowl, mash together the avocados. Add lime juice, salt and pepper. Mix in jalapeno, onion, cilantro and tomatoes. Add hot sauce if using. Place in airtight bowl for 1 hour to allow flavors to meld or serve immediately with fresh tortilla chips. About 10 ¼ cup servings. Recipe Notes Recipe by Mary C. Merola - June 2010. Function Junction Culinary Studio Nutrition Facts Guacamole Amount Per Serving Calories 135 Calories from Fat 99 % Daily Value* Total Fat 11g 17% Saturated Fat 1g 5% Cholesterol 0mg 0% Sodium 122mg 5% Potassium 423mg 12% Total Carbohydrates 8g 3% Dietary Fiber 5g 20% Sugars 1g Protein 1g 2% Vitamin A 3.8% Vitamin [...]

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Almond Biscotti

Almond Biscotti Course: Snack Cuisine: Italian Servings: 30 cookies Calories: 185 kcal Print Ingredients 1 1/4 cups whole almonds lightly toasted 1 3/4 cups all-purpose flour 2 tsp baking powder 1/4 tsp salt 2 eggs large, plus 1 large white beaten with pinch salt 1 cup sugar 4 tbsp butter, unsalted melted and cooled 1 1/2 tsp almond extract 1/2 tsp vanilla extract vegetable oil spray Chocolate Glaze 1/3 cup water 1/3 cup corn syrup 1 cup sugar 8 oz bittersweet chocolate Instructions (The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.) Adjust oven rack to middle position and heat oven to 325 degrees. Grease baking sheet and place silicone baking mat on it. Pulse 1 cup almonds in food processor until coarsely chopped; transfer to bowl and set aside. Process remaining 1/4 cup almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine. Transfer flour mixture to second bowl. Process 2 eggs in now [...]

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Jalapeno Poppers

Jalapeno Poppers Course: Appetizer Cuisine: Mexican Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 18 poppers Calories: 51 kcal Print Ingredients 18 Jalapeno peppers large straight 6 oz cream cheese softened at room temp for 30 minutes 2 oz sour cream ¼ cup Colby or cheddar cheese grated ¼ cup white center bread torn into small pieces 1/8 cup red peppers finely diced 1 tbsp sweet onion grated 2 tbsp cilantro finely chopped ¼ tsp oregano dried ¼ tsp black pepper fine 1/2 tsp sea salt 1/2 tsp cumin 1/2 tsp chili powder ¼ tsp garlic powder Instructions Preheat oven to 375 degrees Line a jelly roll or half sheet pan with a silicone baking mat or parchment paper Cut off the stem end of the peppers Using a jalapeno corer, remove all membrane, pith and seeds Mix half of the Colby cheese with remaining ingredients until well blended Stuff each pepper with the above mixture, leaving a bit of space at the top of the pepper Place filled pepper in a chili pepper rack and fill top of each pepper with the [...]

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Potato and Basil Frittata

Potato and Basil Frittata Course: Breakfast Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 8 people Calories: 483 kcal Print Ingredients 1 stick unsalted butter divided 2 cups potatoes peeled and diced 8 eggs extra-large 15 ounces ricotta cheese 3/4 pound Gruyere cheese grated 1/2 tsp kosher salt 1/2 tsp black pepper freshly ground 3/4 cup fresh basil leaves chopped 1/3 cup flour 3/4 tsp baking powder Instructions Heat the oven to 350 degrees F. Melt 3 tablespoons of butter in a 10-inch ovenproof omelet or shallow frying pan over medium-low heat. Add the potatoes and fry them until cooked through, turning often, about 10 to 15 minutes. Melt the remaining 5 tablespoons of butter in a small dish in the microwave. Meanwhile, whisk the eggs, then stir in the ricotta, Gruyere, melted butter, salt, pepper, and basil. Combine the flour and baking powder and stir into the egg mixture. Pour the egg mixture over the potatoes and place the pan in [...]

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Black Eyed Peas

Black Eyed Peas Course: Soup Cuisine: American Prep Time: 30 minutes Cook Time: 2 hours 30 minutes Total Time: 3 hours Servings: 12 Calories: 299 kcal Print Ingredients 1 lb dried black-eyed peas sorted 8 cups water 4 cups water 1 tbsp plus 1 tsp salt divided 3 cloves garlic large, halved 2 bay leaves place in cheesecloth and tie 2 carrots peeled and large diced 2 onions medium, large diced 2 ribs celery diced 1/2 cup bacon drippings or lard 2 smoked ham hocks or meaty ham bone 1/2 tsp black pepper finely ground Instructions Day before serving, place dry beans on counter and sort to remove any stones. In a large Dutch oven or stock pot, cover the black-eyed peas with 8 cups of water and one tablespoon of the salt. Let beans soak overnight. Drain beans and place back in stock pot with 4 cups fresh water. Set aside. In a separate pan, sauté the onions, carrots and celery on medium low in bacon grease for about 15 minutes [...]

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Parmesan Buttermilk Cornbread

Parmesan Buttermilk Cornbread Course: Side Dish Cuisine: American Prep Time: 30 minutes Cook Time: 25 minutes Total Time: 55 minutes Servings: 12 Calories: 154 kcal Print Ingredients 1 cup all-purpose flour 1 cup cornmeal stone ground 1/4 cup parmesan cheese freshly grated 1/2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 egg beaten 1 cup buttermilk 3/4 cup water 1/4 cup vegetable oil 2 tbsp yellow onion chopped Instructions Preheat oven to 425 degrees F. Grease a 10 inch cast iron skillet and place in the oven while it preheats. Works best not to use a glass baking dish. In a large mixing bowl, stir together the flour, cornmeal, cheese, baking soda, baking powder and salt. Set aside. In another bowl, whisk together the egg, buttermilk, water, oil and chopped onion. Pour into the dry ingredients all at once and stir until thoroughly blended. Allow mixture to sit for 15-30 minutes. This allows the ingredients to activate. Pour the batter into the hot [...]

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Baked Parmesan Tomatoes

Baked Parmesan Tomatoes Course: Side Dish Servings: 6 servings Calories: 54 kcal Print Ingredients 2 Tomatoes 2 tsp Olive Oil 1/2 c Shredded Parmesan 1/2 tsp Basil Salt and Pepper 1/2 tsp Oregano 1/2 tsp Garlic Powder Instructions Preheat oven to 450° F. Slice tomatoes about ¼” thick horizontally and place on a paper towel to dry. Place tomatoes cut side-up on a baking sheet. Drizzle with olive oil. Sprinkle with salt & pepper. Sprinkle with chopped herb or seasoning of your choosing. (ex. Basil, oregano, garlic powder are some ideas.) Top each tomato slice with approx. 1 tbsp of Shredded Parmesan Bake about 15 minutes. Remove from the oven. Let cool slightly before serving. Recipe Notes Adapted from EatingWell.com Nutrition Facts Baked Parmesan Tomatoes Amount Per Serving Calories 54 Calories from Fat 27 % Daily Value* Total Fat 3g 5% Saturated Fat 1g 5% Cholesterol 5mg 2% Sodium 135mg 6% Potassium 104mg 3% Total Carbohydrates 2g 1% Dietary Fiber 0g 0% Sugars 1g Protein 3g 6% Vitamin A 8.1% Vitamin C 6.8% Calcium 10.3% Iron 1.2% * Percent Daily Values are based on a 2000 calorie [...]

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Candied Carrots

Candied Carrots Course: Side Dish Servings: 8 servings Calories: 123 kcal Print Ingredients 2 lbs Carrots 1/4 cup Butter 1/4 cup Brown Sugar Salt and pepper to taste Instructions Peel and cut carrots to desired size. Melt butter in saute pan, add brown sugar and carrots. Cover and cook, stirring occasionally, until fork tender and brown sugar has thickened. Add salt and pepper to taste. Garnish with parsley if desired. Serve warm. Recipe Notes Recipe by Martin Leon Nutrition Facts Candied Carrots Amount Per Serving Calories 123 Calories from Fat 54 % Daily Value* Total Fat 6g 9% Saturated Fat 3g 15% Cholesterol 15mg 5% Sodium 130mg 5% Potassium 372mg 11% Total Carbohydrates 17g 6% Dietary Fiber 3g 12% Sugars 12g Protein 1g 2% Vitamin A 382.4% Vitamin C 8.1% Calcium 4.5% Iron 2.2% * Percent Daily Values are based on a 2000 calorie diet.

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Classic Middle Eastern Hummus

Classic Middle Eastern Hummus Course: Appetizer Cuisine: Mediterranean Servings: 8 servings Calories: 138 kcal Print Ingredients 3 cloves garlic 16 oz canned chickpeas drained, liquid reserved 1 tsp sea salt 2 tbsp sesame tahini paste 1 lemon juiced (be sure to remove seeds) 1/4 c olive oil 2 tbsp liquid from the chickpeas 1/4 tsp Tabasco or other favorite hot sauce optional 1/4 c minced flat parsley Instructions Peel and finely mince the garlic. Use a garlic press or the food processor fitted with the steel blade. Blend the tahini to mix the oil and solid paste. Add the garlic, chick peas, salt, tahini and lemon juice to the food processor and process until the hummus is coarsely pureed. Slowly pour in the olive oil while the processor is running. Check texture and add the liquid from the chick peas. Process to form a smooth consistency. Add Tabasco and taste for seasoning. Garnish with parsley. Serve chilled or at room temperature. Recipe Notes Recipe by Mary [...]

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Fresh Spring Rolls

Fresh Spring Rolls Course: Appetizer Servings: 8 servings Calories: 137 kcal Print Ingredients 4 ounces uncooked rice vermicelli 8 rice wrappers 8.5 inch diameter 8 large cooked shrimp - peeled deveined and halved, lengthwise 2 cloves garlic - peeled and smashed optional 1 tbsp peanut oil 1 cucumber julienne cut including peel 1 small carrot peeled, julienne cut 4 tsp Thai basil chopped fresh 4 tsp mint leaves chopped fresh 4 tsp cilantro chopped fresh 3 leaves lettuce chiffonade cut Instructions Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes (follow directions on the package) and drain. Rinse with cold water and place in bowl. Saute shrimp in peanut oil and garlic (optional). Do not overcook. Fill a large bowl with warm water. Dip three wrappers, one at a time, into the water for a second to soften. Let each wrapper drip and lay it flat on a cutting board. In a row across the center of [...]

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