Blueberry Tea Cake

Ingredients
Cake
3/4 cup sour cream, heaping
1/2 teaspoon baking soda
12 tablespoons unsalted butter, at room temperature, plus more for the baking dish
1 1/2 cups superfine sugar, heaping
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
3 large eggs
2 cups fresh blueberries
3 cups all-purpose flour, scant
1 1/2 teaspoons baking powder
Frosting
8 ounces cream cheese, room temperature (1 block)
1/2 cup unsalted butter, room temperature
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
juice from 1/4 lemon
16 ounces powdered/icing sugar (4-5 cups, Just keep adding sugar until you get the frosting
consistency that you would like)

Directions
1. Preheat the oven to 350 degrees. Butter a 9 x 13 inch baking pan and line it with parchment
paper, allowing the excess paper to hang over the edge of the pan.
2. Combine the sour cream and baking soda in a small bowl and let stand for 5 minutes. In a
separate bowl whisk together the flour and baking powder, set aside. Place the blueberries in
a separate bowl and toss with a spoonful of the flour mixture, just to coat the berries.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and creamy. Add
the lemon zest and vanilla and beat until combined. Beat in the eggs, 1 at a time, then add the
sour cream mixture and beat just until combined.
4. Add the remaining flour mixture to the wet ingredients and mix just until combined. Gently
fold the flour-coated blueberries into the batter, being mindful not to overmix.
5. Spoon the batter into the prepared pan and bake for about 45 minutes, until a toothpick
inserted in the center comes out clean. Let cool in the pan for about 10 minutes, then

carefully remove the cake to a wire rack to cool completely, either by using the parchment
paper as handles or by inverting the cake onto a wire rack and then inverting it again.
6. When the cake is completely cool, frost with cream cheese frosting.
7. To make the frosting, beat all of the ingredients except the sugar with an electric mixer until
light and fluffy. Gradually mix in the sugar and beat until smooth. Use immediately.

Buffalo Chicken Meatballs

Ingredients
1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Franks)
Serves 4

Directions
1. Preheat oven to 400F.
2. In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and
season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score
it into four portions using the side of your hand. Shape each portion into four balls you
should have sixteen meatballs in total.
3. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the
oven and bake until the meatballs are cooked through and golden brown, about 10-12
minutes.

4. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the
hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Serve
with blue cheese, carrots, and celery sticks as an appetizer OR serve over rice.

Roasted Spiced Sweet Potatoes and Classic Creamy Coleslaw

Ingredients
Roasted Spiced Sweet Potatoes
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/2 teaspoon dried hot red pepper flakes
1 teaspoon kosher salt
2 lb medium sweet potatoes, washed (skin on), cut lengthwise into 1 inch wedges
3 tablespoons vegetable oil or olive oil
Classic Cream Coleslaw
Salad
6 cups green cabbage, thinly sliced/shredded
1 cup red cabbage, thinly sliced/shredded
1 cup carrot, coarsely grated
1 cup green onions/scallions, thinly sliced
Dressing
1 cup mayonnaise (I use Hellman's half fat mayo)
1/4 cup cider vinegar
2 tablespoons sugar
2 teaspoons celery seed
1 teaspoon kosher salt
1/2 teaspoon black pepper

Directions
Roasted Spiced Sweet Potatoes
1. Preheat oven to 425 degrees (increase to 450 at any point if they are not browning enough).

2. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice
grinder or with a mortar and pestle. Stir together spices and salt.
3. Toss wedges with oil and spices (I add another 1/2 teaspoon of salt to the sweet potatoes at
this point) in a large roasting pan and roast in middle of oven for 20 minutes. Turn wedges
over with a spatula and roast until tender and golden, 15 to 20 minutes more.
Classic Cream Coleslaw
1. Combine cabbage, carrot and onion in a large bowl.
2. In a small bowl whisk together the dressing ingredients. Taste and adjust to your liking. Add
a little more sugar or more mayo if it's too tangy/vinegary.
3. Pour the dressing over the prepared vegetables and mix well. It's best if it can sit for an hour
before serving.

Smothered Pork Chops

Ingredients
4 bone-in center cut pork chops (about 1 inch thick)
Kosher salt
1 teaspoon Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 large onion, sliced 1/4 inch thick
1 tablespoon fresh thyme, chopped (I omitted this)
1-1/2 cups chicken broth
2/3 cup buttermilk (I used regular milk)
Serves 4

Directions

1. If pan roasting chops preheat oven to 350F.

2. Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a
shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve
the remaining flour.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until
browned, 2-3 minutes per side. Transfer to a plate.
4. Add the butter, onion, thyme, and a pinch of salt to the skillet. Cook, stirring occasionally,
until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to
the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until
reduced by one-third, about 2 minutes.
5. If cooking pork chops on the stovetop (in the gravy): Add the buttermilk (or regular milk)
and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to
medium low and cook until the sauce is thickened and the chops are just cooked through, 1012 minutes.
6. If pan roasting the pork chops: Continue to make the gravy by adding the buttermilk (or
regular milk) to the pan you seared the chops in. You will need another oven safe pan to pan
roast the chops in (preferably cast iron). Season the oven safe pan with about 1- 2 teaspoons
of olive oil, add the pork chops, and place in the oven (uncovered) for about 30 minutes.
Remove from the skillet, top with the gravy, and serve.

Herb Roasted Chicken

Ingredients
1 whole chicken (4-5 lbs)
1 lemon
zest from one lemon
4-5 garlic cloves (give or take) minced
Grainy Dijon mustard
fresh parsley, sage, rosemary & thyme (sing it) I use about 1 tablespoon of each
Extra-virgin olive oil about 1/3 cup (80 mL)
salt and pepper
Assortment of root vegetables, peel and chopped

Directions
1. Preheat oven to 450 degrees F (232C)
2. Wash chicken in cold water. Pat dry with a paper towel. Squeeze the juice from 1/2 lemon.
3. In a small bowl combine lemon zest, lemon juice, garlic, grainy mustard, and fresh herbs.
Mix together. Carefully lift the skin away from the breast of the chicken.
4. Place a heaping spoonful of the herb mixture under the skin to coat breast meat.
5. Place another spoonful into the cavity of the chicken. Rub remaining mixture over the entire
chicken.
6. Place both lemon halves inside the cavity of the chicken.
7. Tie legs together and place in preheat oven. Bake for 15 minutes.
8. Lower temperature to 350 degrees F (176C).
9. Arrange vegetables around chicken and continue to bake for 1 hour 15 minutes to 1 hour 30
minutes OR until temperature of the leg meat reaches 165 degrees F (74C). Allow to rest for
10 minutes before carving. Serves 4-5

Spicy Tuna Salad Sandwich with Apple and Chicory

Ingredients
Bread, 2 good buns, or a piece of a baguette
1 can chunk light (or white) tuna (packed in water)
1 tablespoon Sriracha sauce
2 tablespoons mayonnaise
2 green onions, finely sliced (white and most of the green)
1 cup chicory, roughly chopped (or other bitter greens)
2 teaspoons cider vinegar
1 teaspoon olive oil

1 crispy apple, cored and sliced thinly

2 tablespoons honey mustard (or sweet mustard)
salt and pepper

Directions
1. In a medium bowl, combine tuna, Sriracha, mayonnaise and green onion. Season with salt
and pepper and mix.
2. In a separate bowl, toss chicory with the cider vinegar and olive oil, season with a little salt
and pepper.
3. When you are ready to assemble your sandwich, slice the apple. Spread a tablespoon of
mustard on your bread, layer with greens, tuna salad and apple.
4. Makes 2 generous sandwiches.

Potato Casserole with Corn Flake Topping

Ingredients
4 lbs Red potatoes
1/4 cup butter, cut into small pieces
2 cans cream of chicken soup
2 cups sour cream
1/3 cup onion, finely chopped
1/2 lb. sharp cheddar cheese, shredded
2 teaspoons salt
Topping:
1 cup crushed corn flakes
2 tablespoons melted butter.

Directions

1. Wash, boil, cool, peel then shred the potatoes. Set aside. In a medium-saucepan mix and heat
the butter, soup, sour cream, onion and salt. Cook until butter is melted and sauce in smooth.
Remove from the heat and stir in the cheese. The cheese does not have to be completely
melted. Stir 2/3 of the mixture into the shredded potatoes. Pour into a greased 9 x 13-inch
baking dish. Spread with remaining sauce. Sprinkle with corn flake topping. Bake at 350
degrees for 40 minutes uncovered.
2. To make the topping, mix crushed corn flakes with melted butter. Reserve for potato
casserole topping.

Mint Oreo Truffles

Ingredients
1 container Mint Oreos (not double stuffed) 15.25oz
8oz Cream Cheese
12oz White Chocolate Chips (can use dark or milk if you prefer)
Directions
1. In a food processor or blender beat the Oreos until they are super fine crumbles no big
chunks! Add the cream cheese and beat that into the oreos until it is completely incorporated.
Place in the fridge for 20-30 minutes to firm up. Scoop the mix into approximately 1/2 balls.
2. Place back in the fridge or even the freezer for 10 min or so.
3. Place your chocolate chips in a microwave safe bowl and microwave in 30 second intervals
stirring after each 30 seconds. In approximately 1.5-2.5 minutes your chocolate will be
completely melted DO NOT over cook!!! It will re-harden and never go back to that nice
liquid chocolate state. (or you can melt in the top of a double boiler)
4. Now you want to dunk your truffle into the chocolate, roll it around to cover it and gently
pick it up with a fork, and let the excess chocolate drip off, then place on a piece of wax
paper to harden. Repeat with the remaining balls and when done and harden move to a
covered container and keep refrigerated.

Roasted Garlic and Lemon Shrimp Pasta

Ingredients
8oz Pasta
1lbs Shrimp Peeled & De-veined
4-6 Garlic Cloves Separate the the cloves, but leave in their papery shell.
2tsp Olive Oil
1 Zucchini Chopped
1 Onion Chopped
1-2 Plum Tomatoes Seeded & Chopped
1TB Lemon Zest
Juice of 1 Lemon (Approx 1/4C)
1C Chicken Stock
2TB Cream Cheese I use 1/3 Less Fat
1/4C Parmesan Cheese Shredded
1tsp Corn Starch
1tsp Basil (Or 1TB fresh if you have it!)
Salt & Pepper

Directions
1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to
the side. While the pasta is cooking set a large skillet over medium heat and add the whole
garlic cloves paper and all in the pan with NO oil. cook for 8-10 minutes browning on
each side, try not to let them burn, little brown spots are okay. They are ready when you push
down on them and can tell they are soft inside. Remove the garlic from the skins and set to
the side.
2. In the same skillet add 1tsp of olive oil with the zucchini, onion and some salt and pepper.
Cook for 6-8 minutes until the onions are translucent and the zucchini is cooked through,
remove to the side. Add the remaining tsp of olive oil to the pan and add the shrimp with
some salt, pepper and half of the basil. Cook for 4-5 minutes until the shrimp are completely
cooked through. Add the shrimp to the vegetables on the side.
3. To make the sauce; toss the ingredients into the blender, stock, lemon zest and juice, cream
cheese, parmesan cheese, corn starch, remaining basil.

4. Lastly peel the papery shell off of the garlic cloves and toss the cloves into the blender and
blend until smooth. Once the sauce is fully blended pour it into the skillet over medium heat
and stir constantly as it warms up. Once it starts to boil it will thicken pretty quickly. When
the sauce has reached a gravy like consistrncy add it to the pasta with the shrimp and veggies,
stir to incorporate evenly, then cover with a lid and let it sit for a minute or two then serve
and enjoy.

Victoria Bar

Ingredients
Base:
1 3/4 Cup Unsweetened Coconut
1 1/2 Cup Walnuts
1/4 Cup + 2 Tbsp. Dates
3 Tbsp. Maple Syrup (or liquid sweetener of choice)
4 Tbsp. Coconut Oil
3 Tbsp Cacao Powder
1/8 tsp Sea Salt
Middle:
1 1/4 Cup Cashews (soaked overnight)
4 Tbsp Coconut Oil
5 Tbsp Maple Syrup (or liquid sweetener of choice)
1 tsp Vanilla
1/8 tsp Sea Salt
Top:
1/4 Cup + 2 Tbsp Cacao Powder
2 Tbsp. Cocoa Butter
2 Tbsp. Coconut Oil
2 Tbsp. Honey (or liquid sweetener of choice)
1/8 tsp Sea Salt

Directions

1. Base: Puree all the ingredients together in a food processor. Once the mixture comes
together, press into a parchment lined 8" by 8" pan. Set in the refrigerator while you make the
filling.
2. Filling: Puree the soaked and drained cashews in a food processor until very finely ground.
Add the oil, maple syrup, vanilla, salt, and continue to puree until smooth. Spread the filling
over the base (using the back of a spoon helps to create a smooth surface) and refrigerate
until the filling is set, approximately 30 minutes.
3. Top: Melt all the ingredients over a double boiler and pour over the filling.
4. Swirl the pan a bit to spread the chocolate all the way to the sides.
5. Set in refrigerator until the chocolate is hard. Before slicing into bars, it's best to let it warm
up a bit on the counter as to not crack to chocolate top.
6. Store in the refigerator.

Prosciutto Wrapped Chicken Breast

Ingredients
2 3 Tbsp. extra virgin olive oil
4 large chicken breast, boneless & skinless
8 slices prosciutto
for dusting flour
1 14 oz.can chicken broth
2 sprigs fresh rosemary with stems
1/2 med onion, chopped very small
2 cloves garlic, minced
Zest of a lemon
Juice of 1 lemon
1/2 tsp. kosher salt, plus more to season chicken
1/4 tsp. black pepper, plus more to season chicken

Directions

1. Generously season chicken breast with kosher salt and pepper.

2. Lay 2 slices of prosciutto on a flat surface slightly overlapping each other. Place chicken
breast in the middle and fold up both sides of the prosciutto to completely wrap the chicken
breast through most of the middle.
3. Lightly flour chicken and shake off excess.
4. Heat a large skillet or heavy bottom pot over med high heat and cook chicken breast in olive
oil for 5 min. (dont move or turn for the whole 5 minutes to get a nice golden brown. Flip
the chicken and cook for an additional 3 to 4 min.
5. Remove chicken from the pan and set aside. Add rosemary to the oil in the pan and cook for
10 20 seconds to bring out the flavor. You will see the rosemary wilt quickly.
6. Add onions and garlic and cook till soft.
7. Add chicken broth, lemon juice, lemon zest , 1/2 tsp. kosher salt and 1/4 tsp. black pepper to
the pot and bring to a boil.
8. Add back the chicken pieces and lower heat to low. Cover and let simmer for 15 minutes.
9. Remove chicken to a serving platter and bring heat back up to high. Allow sauce to boil and
reduce by 1/3. It will still be very thin but full of flavor. Pour sauce over chicken.
10. Garnish with lemon slices and rosemary springs.

Italian Pasta Bake

Ingredients
1 1/2 c. uncooked mostaccioli or penne pasta
1/2 lb. bulk pork Italian sausage
1 medium onion, chopped
1 medium stalk celery
1 small zucchini, sliced
1 small yellow squash
4-5 sliced mushrooms (or one small can of mushrooms)

10-15 quartered pepperoni slices (opt.)

1 can tomato sauce (15 oz.) (You can also do one large can of spaghetti sauce in place of the
tomato sauce and diced tomatoes)
1 can diced tomatoes with basil, garlic and oregano (14.5 oz)
1/2 cup shredded mozzarella cheese

Directions
1. Heat oven to 350 F. Spray 8 in. square pan (I used a round corning ware dish). Cook and
drain noodles according to package directions.
2. In a skillet, cook the sausage and onion over medium-high heat, stirring occasionally until
sausage is no longer pink and onion is tender. Drain. Stir in zucchini, squash, tomato sauce,
diced tomatoes and mushrooms. Heat to boiling; reduce heat. Cook 5-10 minutes. Remove
from heat and stir in pasta. Pour into baking dish. Cover and bake 15 minutes.
3. Uncover and sprinkle with cheese. Bake uncovered 5-10 more minutes until casserole is
bubbly and cheese is melted.

Easy Banana Puff

Ingredients
1 sheet puff pastry
1 Tbsp.oil or soft butter
2 Tbs.brown sugar
1 tsp.cinnamon
Pinch kosher salt
1 1/2 med bananas, cut into 1/4 inch slices

Directions
1. Defrost puff pastry for a half hour on the counter or overnight in the fridge.

2. Mix brown sugar, cinnamon and kosher salt in a small bowl and set aside.
3. Unfold puff pastry and lightly flour; roll gently to make an even square.
4. Brush puff pastry with oil or soft butter and evenly sprinkle brown sugar mixture.
5. Cut pastry into 4 squares, then ,cut each square into 2 triangles to get a total of 8 triangles.
6. Place 4 slices of banana on each triangle; fold top point of triangle over bananas; then fold in
the sides to form a pouch.
7. Place on a cookie sheet and bake in a 400 degree oven for 15 minutes or until golden brown;
let cool for 10 minutes before serving.

Zingy Lemon and Crunchy Coconut Pudding

Ingredients
125g unsalted butter, softened
180g caster sugar
225g plain flour
1 1/2 tsp baking powder
1 egg
110g lemon curd
Coconut topping
1 egg white, lightly beaten
140g caster sugar
130g desiccated coconut

Directions
1. Preheat the oven to 350F/180C/gas 4 and lightly grease a square baking dish with butter and
leave to one side.

2. In a large bowl add the butter and sugar and beat with a wooden spoon until smooth and
creamy. Beat in the egg until just combined then sift over the flour, beat well until smooth
and even coloured.
3. The mixture will be very thick so use a spatula to pour the mixture into the prepared dish.
Use the spatula to ease the mixture evenly into the dish, right into the corners and lightly
smooth the top. Place in the oven for 15 minutes until light golden.
4. To make the coconut topping; place the egg white, sugar and coconut into a bowl and mix, it
should be quite crumbly.
5. When the sponge layer is ready remove from the oven and whilst still hot evenly spread over
the lemon curd. Sprinkle over the coconut topping until completely covered and return to the
oven for 10 minutes.
6. Serve hot or allow to cool then place in the fridge and enjoy cold.
7. Note you can purchase ready made lemon curd or make homemade.

Spinach Ricotta Pasta

Ingredients
8 oz [multigrain] angel hair or spaghetti
6 c of raw baby spinach
1 c cherry tomatoes, chopped
2 garlic cloves, minced
1/2 TBSP olive oil
1 c light ricotta cheese
1 c light shredded mozzarella cheese
Salt & pepper
Serves 4

Directions

1. Boil a pot of salted water and cook pasta according to directions.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add garlic and cook for a few
minutes until lightly browned. Add tomatoes and cook for about 5 minutes.
3. Add a large handful of spinach to the pan. Cook until wilted, then add more spinach a
handful at a time until all of its wilted.
4. In a bowl, combine the ricotta and mozzarella cheese. Mix together well.
5. Once pasta is done cooking, drain then return to the pot. Mix the cheeses and veggies in with
the pasta. Add salt and pepper to taste, and combine everything well. Serve immediately.

Peppermint Patties

Ingredients
1/2 cup coconut oil
1/4 cup agave nectar
1/2 tsp peppermint oil (organic if you can)
1/2 to 1 cup dark chocolate chips, melted (whatever brand you use)
(For daily free use a chocolate that does not contain milk)
This is a gluten free vegan recipe.

Directions
1. In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.
2. Smash clumps of coconut oil against side of bowl until mixture is smooth.
3. Freeze the mixture for a few minutes until it starts to harden, then remove from freezer.
4. Using a 1-1/2 tsp scoop, or small spoon, measure out little balls onto a parchment lined plate.
Place the plate in the freezer to firm up the mint balls; when firm, remove from freezer.

5. Squish balls down into flat little patties on parchment paper.

6. Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip &
remove).
7. If your chocolate is too hot when dipping the patties in, it will just melt right off and not
stick. Your chocolate needs to be cool enough not to melt the patty, but not too cold that its
too thick.
8. Getting it just right may take a little practice. Place patties on parchment paper to harden
(takes about 10 minutes or so).

Garlic, Rosemary, and Chive Muffins

Ingredients
2 1/4 cups blanched almond flour
1 1/2 tsp sea salt
3/4 tsp baking soda
6 Tbsp garlic infused olive oil
4 large eggs
2 egg whites
1/2 cup fresh chives, chopped
1/4 cup fresh rosemary, finely chopped
pinch of freshly ground black pepper
Makes 12 muffins

Directions
1. Preheat oven to 350 degrees.
2. Line a muffin tin with paper liners or lightly grease with coconut oil.
3. In a large mixing bowl combine almond flour, sea salt, baking soda and black pepper, set
aside. In a separate bowl whisk together olive oil, eggs and egg whites until frothy.

4. Blend the wet mixture into the dry mixture using a handheld mixer until thoroughly
combined, fold in chives and rosemary.
5. Divide evenly between the muffin cups (You can use an ice cream scoop or 1/4 cup
measuring cup).
6. Bake for 25-30 minutes or until they pass the toothpick test. Remove from oven and cool in
the pan on a wire rack for 20 minutes, serve warm with a pat of butter.

Roasted Strawberry Cupcakes

Ingredients
Roasted Strawberry Cupcakes
5 ounces unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste
1 cup sour cream
1 & 1/2 cups AP flour
1 & 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup roasted strawberries (1 batch)
Mascarpone Frosting
8 ounces mascarpone
8 ounces heavy cream
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 cup powdered sugar
*You will need another batch of roasted strawberries to top the cupcakes.

Directions
Roasted Strawberry Cupcakes
1. Preheat oven to 350 degrees.

2. Cream butter and sugar till light and fluffy.

3. Add eggs one at a time.
4. Add vanilla bean paste.
5. Whisk flour, baking powder, baking soda, and salt in separate bowl.
6. Add dries to mixture alternating with sour cream.
7. Fill cupcake tins and place 2-3 roasted strawberries on top of each cupcake. Bake at 350
degrees for 22-25 minutes rotating once halfway through.
Mascarpone Frosting
1. Whip heavy cream, powdered sugar and vanilla till stiff.
2. Fold into mascarpone. Use right away.
3. Top with roasted strawberries.
Notes
1. Cupcakes are best served the day they are made. If needed store in air tight container in the
fridge and bring to room temp before serving.
2. Mascarpone frosting should be used right away.
3. You can also use regular whipped cream to top these if you like.
4. Top with strawberries right before serving. This is not a cupcake you want to frost and
decorate and leave hanging around in the fridge!

Creamy Mashed Potato Casserole

Ingredients
4 pounds russet potatoes (about 8 medium), peeled and cut into 1-inch cubes
3/4 cup half-and-half

1/2 cup chicken broth

1 stick butter, cubed
1 garlic clove, minced
2 tsp Dijon mustard
1 tsp salt
4 eggs
1/4 cup fresh chives, finely chopped
Serves 8

Directions
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes and
water in large pot over high heat to boil. Reduce heat to medium-high and simmer until
tender, about 20 minutes.
2. Heat half-and-half, chicken broth, butter, garlic, salt, and mustard in saucepan over medium
heat until smooth, about 5 minutes. Keep warm. Drain potatoes and transfer to large bowl.
With electric mixer on medium-low beat potatoes, slowly adding half-and-half mixture, until
smooth and creamy, about 3 minutes. Scrape down bowl and add eggs 1 at a time until
incorporated, about 2 more minutes. Fold in chives.
3. Pour into greased 139 inch baking dish, mixture will be loose but will bake up firm. Use a
fork to swirl peaks on top to promote browning and because its pretty. Bake for 28-30
minutes until potatoes rise and begin to brown. Let cool 10 minutes and serve.

Sausage and Sweet Potato Zucchini Lasagna

Ingredients
3 large zucchini
1 lb. ground pork
2 large sweet potatoes (4-5 cups when cooked and cut)
1 cup milk
1/2 cup chicken broth
2 tablespoons olive oil

5 cloves garlic
2 teaspoons ancho chili powder (in the spice aisle)
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 cup chopped cilantro
1/2 cup chopped green onions
2 cups shredded Mozzarella or Provolone cheese

Directions
1. Cut the zucchini into thin strips lengthwise.
2. Lay them on paper towels and sprinkle with salt. Let rest while you prep the other ingredients
- the excess moisture will seep out of them and you can press them with paper towels when
they're ready.
3. While the zucchini is resting, in a large skillet, brown the ground pork with 3 cloves minced
garlic, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1/2 teaspoon salt. Set aside.
4. Meanwhile, wash the sweet potatoes, poke with a fork several times, wrap once in a paper
towel, and microwave for 5-7 minutes or until soft. You can also bake them in the oven if you
prefer. Cut into chunks, transfer to a blender, and puree with the milk, chicken broth, olive
oil, 2 garlic cloves, 1 teaspoon ancho chili powder, 1 teaspoon cumin, and 1 teaspoon salt
until smooth and creamy.
5. Preheat the oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
6. Layer the zucchini noodles, sauce, sausage, chopped cilantro and green onions, and cheese;
repeat layers three times.
7. End with a final layer of zucchini noodles covered with a little sauce and cheese. Cover with
greased foil so the cheese won't stick and bake for 30-45 minutes. Remove from the oven and
let stand for at least 15-20 minutes before cutting.
Notes:
1. You can use any kind of ground meat (pork, turkey, beef, etc) and any kind of cheese.
2. For a more traditional lasagna you can also use cooked whole wheat lasagna noodles in place
of or in addition to the zucchini.

3. If you do this, you'll need to add a little more chicken broth to the sweet potato sauce to help
the lasagna stay moist.
4. The noodles soak up excess liquid whereas the zucchini noodles add liquid.

Creamy Chicken and Mushroom Skillet

Ingredients
8 boneless skinless chicken thighs
1/2 cup flour seasoned with salt and pepper
2 tablespoons butter
2 tablespoons olive oil
1 pound sliced mushrooms (I used cremini but any will do)
1 large clove garlic, chopped
1 1/2 cups white wine or chicken broth
1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
1/2 cup Asiago cheese (or other hard cheese like Parmesean)
2 tablespoons Dijon mustard
1/2 cup cream

Directions
1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and saut in butter/olive oil mixture until golden brown.
About 5 minutes on each side. Remove from pan and set aside.
3. Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly
limp.
4. Add white wine and thyme - scraping up all the bits in the bottom of the pan.
5. Add chicken back to pan and simmer for about 15-20 minutes.
6. Remove chicken from pan (yes, one more time!).

7. Add cream, asiago, dijon and salt and pepper to taste.

8. Add chicken back to pan to reheat and serve!

No Bake Strawberry Cheesecake

Ingredients
250 g digestive biscuits
100 g butter, melted
300 g cream cheese
120 g sour cream
125 g icing sugar
zest of 1 lemon
300 ml double cream
420 g strawberries, hulled and quartered
2 tbsp icing sugar
1 tbsp water

Directions
1. Butter and line a 9 inch springform or loose bottom baking tin with parchment. Put the
biscuits into a bag and pound with a rolling pin until crushed to crumbs. Pour into a bowl and
mix with the melted butter until thoroughly incorporated. Tip into prepared tin, pressing
down gently, and refrigerate until firm. About 1 hour.
2. Place the cream cheese, sour cream, icing sugar and lemon zest into a bowl and beat with an
electric whisk until smooth, about 2 minutes. Add the double cream and beat for a further
minute or so until well combined. The mixture will thicken slightly but you don't want to
over beat the cream (the consistency will be like cake batter). Spoon the mixture on top of the
biscuit base, making sure there are no gaps or air bubbles. Smooth the top using a spatula. Set
in the fridge for at least 4 hours or overnight.
3. Bring the cheesecake to room temperature before unmoulding. Use a sharp knife dipped in
hot water and slice all the way round the tin in one smooth action. Open the springform and

slip the cake from the base (it will slide easily because of the parchment) to a platter. You can
also slide the parchment paper off if you wish.
4. Combine the strawberries with icing sugar and let it sit whilst the cheesecake is coming to
room temperature. When ready to serve, blend half the strawberry mixture with water until
smooth. Strain and pour over cheesecake. Top with remaining strawberries and serve
immediately.
Notes: The amount of icing sugar in the strawberries will vary depending on how sweet your
berries are. Make the strawberry puree on day of serving.
Serves: 6-8 people

Marshmallow Chocolate Bars

Ingredients
1 1/2 cups semi-sweet chocolate chips, for melting
1/3 cup Creamy Biscoff Spread or Cookie Butter Spread (peanut butter may be substituted
although the flavor will not be the same)
3 to 3 1/2 cups mini-marshmallows
1 cup Biscoff Cookies (10 to 12 cookies) or Bistro Biscuits, roughly chopped (substitute with
about 2 full-size sheets chopped (cinnamon) graham crackers)
1/4 cup semi-sweet chocolate chips, for sprinkling (white chocolate, butterscotch, peanut butter,
or cinnamon chips may be substituted)

Directions
1. Line an 8-by-inch pan with aluminum foil, spray with cooking spray; set aside.
2. In a large microwave-safe bowl, add 1 1/2 cups chocolate chips and heat on high power for 1
minute to soften and begin to melt. Add Biscoff spread and heat on high power for 30

seconds to melt, stirring to combine. Heat in 15-second bursts until the mixture can be stirred
smooth, taking care not to overheat it.
3. Add the marshmallows, Biscoff cookies, and toss to coat evenly. Pour mixture into prepared
pan, smoothing it lightly with a spatula. Sprinkle 1/4 cup chocolate chips evenly over the top.
Place pan in the refrigerator for at least 2 hours to set-up, or until chilled and bars can be
sliced. Bars will keep in an airtight container at room temperature for 1 week, in the
refrigerator for up to 2 weeks, or in the freezer for up to 3 months. I prefer to keep them in
the freezer (mine don't freeze solid) and serve them chilled.
4. Optional Variations: Add slivered almonds, macadamia nuts, or a handful of shredded
coconut to the batter. Omit the Biscoff cookies or graham crackers and instead use Nilla
wafers or chopped Oreos. Sprinkle white chocolate chips, cinnamon chips, peanut butter or
butterscotch chips, toffee bits, diced peanut butter cups, or Rolos on top. Mix and match as
desired.

Dark Chocolate Almond Butter Cups

Ingredients
2 cups dark chocolate chips (melted)
1/2 cup almond butter
1/4 cup diced almonds

Directions
1. Line a mini muffin tin with liners, or spray with cooking spray.
2. Fill bottom of liner with a tablespoon of melted chocolate, continue on to do about 15. Next
top chocolate with a teaspoon of almond butter, making sure the almond butter cover the
chocolate, and is a good thick layer.
3. Now, cover the almond butter layer with more chocolate. Sprinkle with chopped almonds, or
dried fruit if desired.

4. Place in freezer for 30 minutes, until chocolate is completely firmed and chilled. Remove
from muffin tin, and enjoy.
5. Keep any leftover in the freezer or fridge until ready to enjoy!

Basic Hot Milk Cake

Ingredients
4 eggs, room temperature
2 cups sugar
1 teaspoon vanilla extract
2 cups cake flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 and cups whole milk (or any kind of milk)
10 Tablespoons unsalted butter, cubed

Directions
1. Preheat oven to 350 degrees. Grease a 9 by 13 pan and set aside. I also lined the pan with
parchment paper for easy removal.
2. In a large bowl, beat the eggs for five minutes or until they are lemon yellow and very thick.
3. Gradually add the sugar one cup at a time and beat until the mixture is light and fluffy.
4. In a separate bowl, mix together the flour, baking powder and salt. Slowly add to the
egg/sugar mixture on low speed and until just smooth. Do not over mix.
5. In a small saucepan, heat the milk and butter just until the butter is melted. Gradually add to
the batter. Beat until just combined. Do NOT over mix.
6. Pour the batter into the prepared 9 by 13 pan. Bake for 30-35 minutes or until a toothpick in
the center of the cake comes out clean.

Hot Milk Cake with Broiled Coconut Icing

Ingredients
For the cake:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs , room temperature
2 cups granulated sugar
4 tablespoons unsalted butter
1 cup milk
1 teaspoon vanilla extract
For the icing:
9 tablespoons unsalted butter , melted
3/4 cup packed light brown sugar
6 tablespoons sweetened condensed milk
1 1/2 cups sweetened shredded coconut

Directions
For the cake:
1. Adjust an oven rack to the middle position and heat the oven to 350-degrees F. Grease and
flour a 13 by 9-inch broiler-safe (metal) baking pan.
2. Whisk the flour, baking powder, and salt in a large bowl. Heat the butter and milk in a
medium saucepan over medium heat until the butter melts. Stir in the vanilla.
3. Meanwhile, beat the eggs and granulated sugar on medium-high speed with a hand mixer (or
in a stand mixer) until pale and thick, about 4 to 6 minutes. Fold in the flour mixture in two
batches, stirring just until incorporated, and then stir in the milk mixture until blended. Pour
the batter into the pan and bake until a toothpick inserted in the center comes out clean, 30 to
35 minutes. Let cool a bit in the pan about 10 minutes.

4. While the cake is resting, preheat the broiler, keeping the rack at the middle position. Prepare
the icing by combining the butter, brown sugar, sweetened condensed milk, and coconut in a
medium bowl. Spread the topping evenly over the cake and Broil until the topping bubbles
and just begins to brown 2 to 3 minutes.
5. Serve warm or store, covered, at room temperature, reheating slices in the microwave for
about 30 seconds.

Asiago Cheese Rolls

Ingredients
1 cup milk (warmed in microwave for 30 seconds or in a saucepan on the stovetop)
1/2 cup warm water
1 packet active dry yeast
1/4 cup olive oil
1 tablespoon honey
1 1/2 teaspoon salt
4 cups all purpose flour
1/2 cup asiago cheese (shredded)
EGG WASH
1 egg (beaten with 1 TBSP of milk)

Directions
1. In the bowl of a stand mixer, add milk, water, and yeast. Let stand for 10 minutes until yeast
becomes foamy.
2. Add oil and honey. Then add 2 1/2 cup of flour to the bowl. Turn the mixer on the low speed
and mix using the dough hook attachment.
3. Add more flour, 1/4 cup at a time, until a dough ball forms away from the sides of the bowl
and dough is not sticky.
4. Transfer dough ball to a large bowl that has been prepared with olive oil and flour. Cover
with a kitchen towel until dough has doubled in size, about 1 to 2 hours.

5. Place dough onto a work surface that is well floured. Use a dough cutter to split into 10 equal
size pieces.
6. Flour your hands and shape each piece into a round roll. Place on a baking sheet lined with
parchment paper. Cover again with a kitchen towel and let rise for 1 to 2 hours.
7. Preheat the oven to 400 degrees. Brush each roll with egg wash. Sprinkle asiago cheese on
top of each roll, pressing the cheese down lightly.
8. Bake for 15 - 18 minutes, turning the pan after 9 minutes. Remove when rolls are golden. Let
cool completely.

Caramel Apple Brownie Cheesecake

Ingredients
3/4 cup pecans
2 (8-oz. or 227 grs.) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, divided and at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter, melted
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups baking apples (e.g. Granny Smith or Cortland), peeled and diced
Caramel Apple Topping (recipe follows)
1/4 cup unsalted butter
1/2 cup sugar
1 teaspoon fresh lemon juice
5 large Granny Smith apples, peeled and cut into 1/2-inch-thick ( about 1.25 cm) wedges
Caramel Sauce (recipe follows)
1 cup firmly packed light brown sugar
1/2 cup unsalted butter
1/4 cup heavy whipping cream

1/4 cup honey

1 teaspoon pure vanilla extract

Directions
1. Preheat oven to 350F (180 C). Bake pecans in a single layer in a shallow pan for about 7-8
minutes or until lightly toasted and fragrant, stirring halfway through.Remove from oven, let
cool down, and chop. Reserve.
2. Reduce oven temperature to 325F (about 160 C). Grease and flour a 9-inch (22.5 cm)
springform pan. Sprinkle pecans over bottom of the prepared pan and reserve.
3. In a heavy-duty electric stand mixer, beat cream cheese, granulated sugar, and vanilla at
medium speed until well-blended and smooth. Add 3 eggs (1 at a time), beating after each
addition until just blended. Reserve.
4. In a separate large bowl, whisk together brown sugar, melted butter, and remaining egg until
blended. Then stir in the flour, cinnamon, baking powder, and salt. Add the peeled and diced
apples to the mixture and stir gently. Spoon batter into prepared pan. Carefully spoon cream
cheese mixture over batter.
5. Bake at 325F ( about 160 C) for 70 minutes or until set. Remove from oven, and gently run
a knife around outer edge of cheesecake to loosen from sides of pan but do NOT remove
sides of pan. Cool completely in pan on a wire rack for about 2 hours. Remove side of the
pan and transfer to a serving plate.
6. Meanwhile, prepare Caramel Apple Topping and Caramel Sauce. Spoon topping over
cheesecake; drizzle with 1/2 cup Caramel Sauce. Reserve 1 cup Caramel Sauce to drizzle
over the cheesecake later if you have not served the whole dessert at once.
For the Caramel Apple Topping:
In a large skillet over medium heat, melt the butter; then, add both the sugar and lemon juice.
Cook, stirring constantly with a long-handled wooden spoon, for 5 to 6 minutes or until mixture
turns a light golden brown. Add the apple wedges and cook, stirring often, for 15 to 18 additional
minutes or until apples are tender and caramelized. Remove from heat and let cool for 20
minutes.
For the Caramel Sauce:

In a medium saucepan over medium-high heat, bring the brown sugar, butter, whipping cream,
and honey to a boil, stirring constantly; then, boil stirring constantly for 2 minutes. Remove
from heat, stir in the vanilla, and cool 15 minutes before serving.

Death by Chocolate Mousse Cake

Ingredients
For the cake:
1 and 1/2 cups whole-wheat flour
1 tsp baking soda
4 tablespoons cocoa powder
1/2 tsp salt
2/3 cup sugar
1 and 1/2 tsp vanilla extract
1/3 cup coconut oil
2 tsp white vinegar
3/4 cup cold water
For the mousse:
1 package silken or firm tofu (such as 12.3 oz Mori-Nu or Mori-Nu lite)
1 tsp cocoa powder
1 tsp pure vanilla extract
2 tablespoons almond milk
scant 1/8 tsp salt
8 to 10 oz chocolate chips (a little over 1 and 1/3c or more)
melted dark chocolate to drizzle on top

Directions
1. Preheat the oven to 375.
2. Grease a 9-inch round pan or 8-inch square pan. If youre planning on removing the cake
from the pan, line with parchment paper and grease very well.

3. Sift together the flour, cocoa, soda, salt, and sugar directly in a medium bowl. In a 2 cup
measuring cup or small bowl, measure and mix together the oil, cold water or coffee, and
vanilla.
4. Pour the liquid ingredients into the dry ingredients and mix with a fork or a small whisk.
When the batter is smooth, add the vinegar and stir quickly. There will be pale swirls in the
batter as the baking soda and vinegar react. Stir just until the vinegar is evenly distributed
throughout the batter and put it in the oven right away. Bake for 25 to 30 minutes and set
aside to cool.
For the mousse:
1. Puree tofu in a food processor, scraping down the sides as needed, until completely smooth.
2. Add the cocoa powder, vanilla, milk, and salt to the mixture, and process until smooth.
3. Melt the chocolate chips in 30-second intervals in the microwave.
4. Add chocolate mixture to tofu in food processor. Pulse mixture until smooth and completely
combined, scraping down the sides as needed.

Sweet and Sour Chicken Bites

Ingredients
Chicken Ingredients
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce Ingredients
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Directions
1. Cut boneless chicken breasts into chunks. Season with salt and pepper.
2. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked
through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour
over chicken.
3. Bake for one hour at 325 degrees.
4. Turn chicken every 15 minutes.
5. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop.
6. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8
minutes.

Chocolate Peanut Butter Parfait

Ingredients
Graham crackers, crumbled
1 cup peanut butter
1 (8 ounce) block cream cheese, softened
4 tablespoons powdered sugar
2 cups fresh whipped cream
1 (12 ounce) bag milk chocolate chips
1/2 cup milk

Directions
1. Combine the peanut butter, cream cheese, and powdered sugar in a large bowl.
2. Mix together until combined into a thick mixture.

3. Fold in the whipped cream.

4. Reserve one cup of whipped cream for topping and layers.
5. In a separate bowl add the milk and chocolate chips. Microwave in 30 second intervals on
low, stirring after each cycle until it's melted, then assemble.
6. You can use a single glass bowl or 4 glasses.
7. Start with a layer of crumbled graham crackers.
8. Then add some of the peanut butter mixture.
9. Then chocolate ganache.
10. Then some whipped cream.
11. Then keep going with the crumbled graham crackers, peanut butter mixture and chocolate
ganache until you run out of the peanut butter filling.
12. Top with whipped cream and a graham cracker or you could use mini peanut butter cups.
Cover with plastic wrap and store in the refrigerator.

Cookies and Cream Blondie

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos, divided

Directions
1. Preheat oven to 350 F. Spray an 88-inch baking pan with nonstick cooking spray. Line the
pan with parchment paper, leaving an overhang on opposite sides so you can lift the bars out.
Spray the parchment with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand
mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed
until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg
and vanilla extract, beating until incorporated. With the mixer on low, add the dry ingredients
in two additions, mixing just until combined. Use a rubber spatula to fold in 3/4 cup of the
Oreos.
3. Transfer the dough to the prepared pan and press into an even layer. Sprinkle the remaining
Oreos over the top of the dough. Bake for 25-30 minutes, or until a toothpick inserted in the
center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and
let the bars cool completely in the pan. Use the parchment handles to lift the bars out and
cut into squares for serving.

Potato Cheese Puffs

Ingredients
About 1 C. leftover refrigerated mashed potatoes (you want them cold so they are somewhat
firm)
2 eggs beaten
1/2 C. Milk
1/4 Tsp. Baking powder
1/2 C. all purpose Flour
2 C. shredded cheddar cheese or cheese of your liking
1/4 tsp. nutmeg
1 clove garlic minced or crushed
Salt and pepper to your liking
1 Tbls. chopped fresh basil (or parsley)
about 2" of oil in a frying pan or deep fryer

Directions
1. Mix together all of the ingredients except the cheese. If it's too loose, add a little more flour.
You want it thicker than a pancake batter, so you can drop spoonfuls into the oil without it
flattening too much.
2. Now mix in the cheese and blend throroughly
3. Add the fresh chopped basil or whatever herb you are using and mix it in.
4. Heat your oil to 375 degrees. When ready, drop spoonfuls of the mixture into the oil
carefully.
5. You can use two spoons, one to hold the batter and the other to push it off and sort of "fold" it
over as it goes into the oil.
6. Don't overcrowd the pan. You want room to turn them over as they brown.
7. When the bottom is good and browned, gently turn them over using a spider strainer or a
fork. You may have to loosen them from the bottom a bit while cooking if they start to stick.
You can use a fork and gently go under them to loosen them up.
8. When they get browned enough, transfer to a paper towel lined plate to drain off the excess
oil.

Pot Roasted Chicken in White Wine and Garlic

Ingredients
2 packets of Free Range Chicken Pieces
20gm of unsalted butter
2 tbs of extra virgin olive oil
3 rosemary sprigs
8 thyme sprigs
8 unpeeled garlic cloves, bruised with the side of your knife
1/2 tsp of dried chilli flakes
11/2 cups of dry white wine
2 tbs of chopped continental parsley

Sea salt and cracked black pepper

Serves 4

Directions
1. Preheat the oven to 200C/400F. Heat a large, ovenproof casserole over medium heat. Melt
the butter in the pan with the olive oil (to prevent the butter burning). Season the chicken
generously with salt and pepper and place skin side down in the pan. Brown on all sides until
nice and golden. Do this in batches.
2. When the chicken is brown all over arrange all the pieces in the pan and add the garlic,
thyme, rosemary, chilli flakes and white wine. Allow it to bubble for about 2 minutes before
popping the lid on and transferring to the oven for approximately 40 minutes or until chicken
is cooked through. Remove from the oven and stand, uncovered for 10 minutes before
sprinkling with chopped parsley and serving.

How to Roast Garlic

Ingredients
whole garlic bulbs (as many as you want to roast)

Directions
1. Take the whole bulb of garlic and cut the top off about 1/4 inch or so... save as much as you
can while still exposing the cloves and place flat side down in a roaster or on foil.
2. Sprinkle top with your choice of herbs and salt. Drizzle with olive oil. Bake at 350 degrees
until you start to smell it (about 30 mins) and then let it go another 15 or 20 minutes. it is
done when it browns slightly and the cloves are buttery soft.

Chocolate Profiteroles with Chocolate Passion Fruit Cream

Ingredients
for the pastry cream:
1 cup half-and-half
1 cup whole milk
1/2 cup sugar
pinch salt
6 large egg yolks
3 tablespoons cornstarch
1/2 cup passionfruit juice
6 oz dark chocolate chips
1/4 cup cream
for the pte choux:
1 cup all purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup water
4 large eggs, lightly beaten
for the chocolate ganache glaze:
4 oz chocolate, chopped into small pieces
1/3 cup heavy cream

Directions
1. to make the pastry cream: heat the half-and-half and milk, 6 tablespoons of the sugar, and
the salt in a saucepan over medium-high heat until simmering, stirring occasionally to
dissolve the sugar. meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a
medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy,
about 15 seconds. whisk in the cornstarch until combined and the mixture is pale yellow and
thick, about 30 seconds.
2. also, while waiting for the milk mixture to simmer, heat the 1/4 cup cream in the microwave
for 30-45 seconds until it comes to a boil ( you want it hot enough to melt the chocolate).

then pour it over the chocolate chips in a decent size bowl. mix the chocolate and cream
together until the ganache is form. set the chocolate aside.
3. now, when the half-and-half and milk mixture has reached a simmer, slowly add it to the egg
yolk mixture to temper, whisking constantly. return the mixture to the saucepan, scraping the
bowl with a rubber spatula. return the mixture to a simmer over medium heat, whisking
constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy,
about 30 seconds. off the heat, whisk in the melted chocolate and passionfruit juice. mix until
everything is incorporated. strain the pastry cream through a fine mesh sieve set over a
medium bowl. press plastic wrap directly on the surface to prevent a skin from forming and
refrigerate until cold and set, at least 3 hours and up to 2 days.
4. to make the choux pastry: preheat oven to 400f (200c) and place rack in center of oven.
line a baking sheet with parchment paper or lightly butter or spray the pan with a nonstick
vegetable spray.
5. in a bowl sift or whisk together the flour, sugar and salt.
6. place the butter and water in a heavy saucepan over medium high heat and bring to a boil.
(make sure that the butter melts before the water boils to reduce the amount of evaporation.)
remove from heat and, with a wooden spoon, add the flour mixture, all at once, and stir until
combined. return saucepan to the heat and stir constantly until the dough comes away from
the sides of the pan and forms a thick smooth ball (about 1-2 minutes). transfer the dough to
your electric mixer, or use a hand mixer, and beat on low speed to release the steam from the
dough (about a minute) &ndash actually, i just do everything in the saucepan, beat the dough,
adding the eggs, etc. once the dough is lukewarm start adding the lightly beaten eggs (dough
will separate and then come together) and continue to mix until you have a smooth thick
paste (dough will fall from a spoon in a thick ribbon). spoon or pipe small mounds of dough
onto the baking sheet, spacing about 2 inches (5 cm) apart. optional: you can gently brush the
tops of the dough with a lightly beaten egg if you like. i usually don't.
7. bake for 15 minutes and then reduce the oven temperature to 350f (180c). continue to bake
for a further 30 minutes or until the shells are a nice amber color and when split, are almost
dry inside. turn the oven off, poke a couple of holes in each puff and, with the oven door
slightly ajar, let the shells completely cool (and dry out).
8. to fill the puffs: use the tip of a paring knife to make a small cut perpendicular to the first,
creating an x in the side of each puff. fill a pastry bag fitted with a 1/4-inch plain tip with the
pastry cream. pipe some of the pastry cream through the x into the side of each puff until it
starts to ooze back out. repeat to fill all the puffs.

9. to make the chocolate ganache glaze: place chocolate and cream in a microwave-safe bowl,
cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins
to steam. whisk together thoroughly until completely mixed and glossy. allow ganache to
cool slightly before dipping the tops of the cream puffs. set the puffs on a rack to let the
chocolate glaze set completely. if you don't care for the chocolate ganache glaze, you can
sprinkle confectioner's sugar on top of the filled cream puffs. i personally prefer dipping
them in the ganache because it tastes yummier that way. serve within a few hours.
10. makes 40 decent size profiteroles. happy eating! :)

Chicken Baked with Feta Cheese and Peppers

Ingredients
4 chicken breasts (no bone, no skin)
3/4 cup Feta Cheese, crumbled into pieces
2 tblspn lemon juice
1/4 cup Red Pepper, finely chopped
2 tblspn dried parsley
Salt and pepper to taste

Directions
1. Preheat the oven to 180C/350F degrees.
2. Place the chicken in an ovenproof dish.
3. Sprinkle with half the lemon juice.
4. Mix the Feta Cheese, red pepper and herbs in a bowl
5. Sprinkle the cheese and pepper mixture over the chicken.
6. Season with the salt and pepper.
7. Sprinkle the remaining lemon juice over the chicken.

8. Bake for 35-40 minutes.

9. Eat and enjoy (and perhaps enjoy a text from your husband raving about how tasty this is!)

Five-Spiced Pork with Bok Choy and Green Onions

Ingredients
1 tbsp soy sauce
1 tbsp dry sherry or Shaoxing rice wine
1 tsp five-spice powder
1 tsp cornstarch
8 oz boneless pork (such as loin or tenderloin) thinly sliced
1 tbsp chicken stock or water
1 tsp brown sugar or granulated sugar
1 tsp salt or to taste
2 tbsp vegetable oil
2 tbsp chopped garlic
1 cup chopped bok choy (see Tip, below)
3 tbsp chopped green onions
Serves 4

Directions
1. In a bowl, combine soy sauce, sherry, five-spice powder and cornstarch and stir well into a
smooth sauce. Add pork and stir to coat evenly. Set aside for 10 minutes.
2. In a small bowl, combine chicken stock, sugar and salt and stir well. Set aside.
3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat the pan. Add
garlic and toss well, until fragrant, about 15 seconds.
4. Add pork mixture and spread into a single layer. Cook, undisturbed, until edges change color,
about 30 seconds. Toss well. Cook, tossing occasionally, until no longer pink, about 1 minute
more.

5. Add bok choy and toss well. Add chicken stock mixture and cook, tossing occasionally, until
pork is cooked through, 1 to 2 minutes more. Add green onions and toss well. Transfer to a
serving plate. Serve hot or warm.
Tip:
For 1 cup (250 mL) chopped bok choy, you'll need about 3 leafy stalks. Trim1 inch (2.5 cm)
from the base of each stalk and then halveit lengthwise. Chop resulting strips crosswise into 1inch (2.5 cm) lengths. You'll have bite-size pieces, roughly 112 inches-by 1-inch (4 cm by 2.5
cm). If bok choy leaves are very large, cut them lengthwise into 3 or 4 pieces, rather than in half.

Potato Apple Bacon Sausage Casserole with Irish Butter

Ingredients
1 Tablespoon of salt, for boiling potatoes and apples
4 large baking potatoes, peeled, cut in 1-inch cubes
2 large Fuji apples (or red delicious), peeled, cored, and sliced (slice them just before adding to
the pot to keep them from darkening)
1/2 cup salted butter, softened
1 medium onion, sliced
1 and 1/2 pounds Kielbasa sausages, sliced, about 2 1/2 cups
10 slices of bacon
Dash of salt and pepper
1/3 cup chopped scallions, for garnish

Directions
1. Preheat the oven to 400 F. Prepare a large skillet that is oven proof by brushing the inside
thoroughly with the butter. (If you dont have a pan that can go into the oven, then divide half
of the butter to saute in the pan, and the other half to coat a casserole pan for the oven).
2. Boil the cubed potatoes in a large pot salted with water. Boil and cook the potatoes for 8
minutes or until slightly tender. Add the apples and cook for 5 minutes more. Remove the
potatoes and apples from the stove top, drain, and set aside for later.

3. Cook the bacon strips in a medium skillet over medium high heat for 8 to 10 minutes, until
crisp. Drain on paper towels to remove excess oil. Crumble the bacon to small bits and set
aside for topping later.
4. In the large skillet that has been coated with butter, saute the onions in butter over medium
high heat for 3 to 4 minutes until they turn translucent. Add the sausages and cook for about
5 minutes, until the meat turns a rosy, darker hue. Add the drained cubed potatoes and apple
slices to this skillet. Mix all the ingredients, making sure the butter coats everything. Season
with salt and pepper.
5. Transfer the skillet to the oven, cover with foil and bake for 15 minutes. Remove from oven
and top with the crumbled bacon all over. Garnish with scallions and serve hot.