Saturday, November 19, 2016

Butternut Squash Croquettes

1 medium sized butternut squash
⅓ cup flour
1 clove pressed garlic
½ tablespoon olive oil
½ teaspoon cumin
½ teaspoon smoked paprika
dash of cayenne
splash of maple syrup
¼ cup chopped scallions
¼ cup chopped cilantro
¼ cup crumbled feta cheese
salt & pepper to taste
1 cup panko bread crumbs, for rolling

1. Roast Squash until soft, about 40 minutes in 440 degrees.
2. Remove flesh and mash. Combine mash with flour, olive oil, garlic, cumin, paprika, cayenne, syrup, salt and pepper.
3. Fold in scallions, cilantro and feta.
4. Place panko in a large ziplock bag. Roll squash mixture into balls.
5. Place in bag one at a time and shake to coat in panko.
6. Bake for 20 minutes at 350 degrees.

Sunday, July 10, 2016

Zucchini Bread

1/2 cup vegetable oil
1.5 cups AP flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon kosher salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
dash of ground cloves
1/2 cup light brown sugar
1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 medium zucchini coarsely grated

1. Preheat oven to 350 degrees. Grease bread pan.
2. In medium bowl combine flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and cloves.
3. In large bowl (I use my stand mixer) combine oil, both sugars, eggs and vanilla. Mix in Zucchini. Add flour mixture and mix until just combined.
4. Pour batter into bread pan. Bake 50-60 minutes.

Sunday, May 29, 2016

Butterscotch Bananas

1/2 cup pecans
1 stick unsalted butter
1 cup brown sugar
1/4 teaspoon cinnamon
6 bananas, peeled and sliced
1/4 cup dark rum

1. Preheat oven to 375 degrees.
2. Lightly toast pecans, about 5 minutes, coarsely chop.
3. In large skillet, melt butter. Add sugar and cinnamon stirring occasionally until fully incorporated, about 5 minutes.
4. Gently stir in the bananas.
5. Remove from heat. Add rum and flambe.
6. Stir in pecans.

Serve over vanilla bean ice cream or waffles.

Cranberry Orange Bread

1.5 cups butter, softened
1.5 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
1.5 tablespoons orange zest
2.5 teaspoons vanilla extract
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1.5 cups dried cranberries

1. Preheat oven to 330 degrees. Spray cooking spray in two bread pans.
2. Cream butter and sugar together. Add eggs one at a time. Add orange juice, sour cream, orange zest, vanilla and cranberries
3. In a separate bowl combine flour, baking powder and salt. Add flour mixture to butter mixture until just combined (do not over mix).
4. Pour into bread pans.
5. Cook for 75 minutes.

Friday, April 15, 2016

Avocado Salad Dressing

1 large avocado
2 tablespoons lemon juice
1/3 cup mayonnaise
1 teaspoon tapatio
1/4 cup olive oil
2 garlic cloves, pressed
salt and pepper to taste

1. Combine all ingredients in food processor. Mix until well combined.
2. Store in refrigerator for up to one week.

Wonton Apple Pies

12 wonton wrappers
Apple pie filling
1 Tablespoon vanilla extract
1/4 cup caramel sauce

1. Spray muffin tin with non stick spray (I use coconut pam)
2. Mix pie filling, vanilla, and caramel.
3. place wonton wrapper in each muffin tin. Spread apple pie filling into each wonton wrapper.
4. Bake 350 degrees for 10-15 minutes.

Tuesday, December 8, 2015

Pineapple Ginger Smoothie

1 15 oz can pineapple chunks with juice
1 banana
1 6 oz container vanilla greek yogurt
1 tsp ginger
1/2 cup ice

1. Combine all ingredients in blender, blend until smooth.