Recipes

Cucumber Salad with a Lemon Lime Vinaigrette

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 cucumber, peeled and diced
  • 3 celery stalks, chopped
  • 3 large tomatoes, diced
  • 1 bunch fresh basil, chopped
  • 1 cup cubed cheese
  • 1/2 cup cubed salami
  • 1 red bell pepper, diced
  • 1 buch parsley or cilantro, chopped
  • 1 apple, cored and diced
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar
  • zest and juice of 2 lemons
  • zest and juice of 2 limes
  • 1/3 cup sugar
  • 1 tbsp Italian blend herbs
  • salt and pepper to taste

Directions:

  1. In a large bowl combine the diced cucumber, chopped celery, diced tomatoes, chopped basil, cubed cheese and salami, chopped parsley or cilantro and the diced apple. Toss every together to combine. Set aside.
  2. To make the dressing, combine the olive oil, apple cider vinegar, zest and juice of the lemons and limes, sugar, and Italian herb blend in your blender. Add salt and pepper to your own tastes. Blend the dressing together for about 30 seconds or until well blended.
  3. When ready to serve the cucumber salad, pour the dressing over the salad or serve it to the side. Enjoy!

One Pot Macaroni and Cheese

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 2 cups elbow macaroni
  • 2 cup sliced tomatoes
  • 1 onion, thinly sliced
  • 1/4 cup diced garlic
  • 1 tsp red pepper flakes
  • 2 tbsp dried basil
  • 4 1/2 cups water
  • 1 can evaporated milk ( 12 oz can )
  • 2 cups grated cheddar cheese
  • 1 cup shredded parmesan cheese
  • extra virgin olive oil
  • salt and pepper to taste

Directions:

  1. Add the uncooked macaroni, tomatoes, onion, garlic, pepper flakes, basil, water, evaporated milk, cheddar cheese and parmesan cheese to a large pot. Drizzle with olive oil.
  2. Bring to a boil and gently stir the pasta to prevent it from sticking.
  3. Simmer for about 10 minutes or until the macaroni is tender and most of the water has boiled out and you are left with a creamy and delicious cheese sauce. If needed, add additional milk to adjust consistency of the cheese sauce.
  4. Season with salt and pepper. Serve and Enjoy!

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Pad Thai Noodles with Shrimp

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Blueberry Lime Filled Cream Puffs

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Lemon Cherry Feuilletee

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1 pkg puff pastry
  • 2 cups lemon curd
  • 2 cups sweet cherries, pitted and chopped
  • egg wash

Directions:

  1. Thaw the package of puff pastry and carefully unfold both sheets on a lightly floured work surface.
  2. Preheat your oven to 400 degree’s.
  3. Spread about 1 cup of lemon curd of the sheet of puff pastry and 1 cup of chopped cherries.
  4. Roll up from the long side (like cinnamon rolls). Slice into 1/2 inches medallions.
  5. Place each of the prepared lemon cherry feuilletee’s medallions into a “large” 6 top muffin tin. One per compartment.
  6. Brush the tops with egg wash (1 egg plus 1 tbsp water whisk together).
  7. Bake in a 400 degree preheated oven until golden brown. Remove, cool and remove from the muffin tins. Serve and enjoy!

Lemon Curd

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 8 large egg yolks
  • 1 cup sugar
  • 3/4 cup freshly squeezed lemon juice
  • lemon zest from lemons
  • 1 stick chilled butter cut into cubes

Directions:

  1. In a large bowl whisk together the egg yolks, sugar, lemon juice, and lemon zest.
  2. Place the bowl over a pan with simmer water and cook, stirring frequently until very thick (about 25 minutes).
  3. Add butter one piece at a time and stir until all the butter is incorporated.
  4. Strain curd through a course strainer into a bowl. Cover with plastic wrap and refrigerate until needed. Enjoy!!

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Lemon Mousse with Fresh Berries

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Slow Cooker French Dip Sandwiches

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Corn Dogs with Sriracha Ketchup and Ranch Dip

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Hawaiian Loco Moco

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 1/4 pound ground beef, can use pulled pork too
  • 2 eggs
  • 2 cups rice, cooked
  • 2 cups brown gravy, prepared
  • salt and pepper to taste

Instructions:

  1. Form the ground beef into 2 patties. In a frying pan over medium high heat, cook the patties until they are fully cooked. Set aside until ready to use.
  2. Fry the eggs in the hamburger grease sunny-side up.
  3. To assemble, scoop about 1 cup of rice in a bowl and top with the cooked hamburger and fried eggs. Ladle about 1 cup of hot gravy over the eggs. If desired, use some hot sauce, ketchup or soy sauce for condiments. Serve and enjoy!

Crockpot Greek Chicken with Lemon Potatoes
Recipe Courtesy The American Heart Association

Ingredients:

1 medium onion, sliced
1 pound potatoes, cut into 2 inch pieces
1 cup low sodium chicken stock
3 tbsp freshly chopped oregano or Italian spice blend
1 - 3 lb whole roaster chicken
1/2 tsp garlic
2 lemons, zested and juiced (about 1/2 cup juice)
2 tbsp chopped parsley

Directions:

In the bottom of your slow cooker, add the sliced onions, lemon zest, potatoes, chicken broth, about a teaspoon of the chopped oregano. Stir to combine.Remove and discard the skin from the chicken and excess fat. Place the prepared chicken breast side down on the potatoes and onions. Sprinkle with remaining oregano and garlic. (Salt and pepper to your dietary needs)...

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