Beef Taquitos

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Ingredients:

• 5 lbs roast
• onion soup mix (optional)
• 2 cups cheddar cheese, grated
• garlic powder
• onion powder (optional)
• 1 1/2 cups picante sauce or 1 1/2 cups salsa or 1 (14 ounce) can diced tomatoes, undrained
• 1/4 cup onion, finely chopped
• 48 corn tortillas
• cheese sauce (optional)
• salsa (optional)
• sour cream (optional)
• guacamole (optional)

Directions:

1. Cook roast in roasting pan (or slow cooker), pouring onion soup mix, dissolved in 1 cup water, over it.
2. Cook at 325F for 34-38 minutes per pound.
3. Let cool thoroughly overnight in fridge.
4. Finely chop (or shred) roast beef and mix with cheddar cheese, garlic and onion powder, salt and pepper, picante sauce and onion in a large bowl.
5. Portion 1/4 cup mixture onto each corn tortilla in the lower 1/3 of the tortilla.
6. Roll up tortilla.
7. To soften tortillas, microwave between two damp paper towels for a few seconds.
8. To freeze for later, simply put seam side down on cookie sheets and freeze.
9. Flash freeze on wax papered covered cookie sheets.
10. When firm, transfer to ziplock freezer bags.
11. To Re-heat: Thaw, then lightly fry in hot oil until brown and crispy.
12. To eat them now, continue with directions for frying below.
13. Heat electric skillet to 300°F covering bottom with oil.
14. Fry taquitos with open edge down to seal.
15. Turn over fry other side.
16. Serve hot with condiments.

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Calamari Cajun Style With Lime

Ingredients:

Calamari

• 500 g squid, tubes
• 125 g flour
• 1 teaspoon cajun seasoning

Lime Vinaigrette

• 3 tablespoons fresh lime juice
• 1/4 bunch fresh coriander, chopped
• 1 1/2 tablespoons rice vinegar
• 1 1/2 tablespoons soy sauce
• 1 1/2 teaspoons light brown sugar
• 2/3 cup canola oil
• 1 tablespoon sesame oil
• salt

Directions:

Calamari:.

1. Slice squid tubes in to rings.
2. Combine flour and cajun seasoning in a ziploc bag and toss.
3. Deep fry for 30/40 seconds.

VINAIGRETTE:.

1. In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Add chopped coriander.
4. Place into a bowl for 30mins for the flavours to develop.
5. Serve on the side or drizzle some of the vinaigrette over the calamari.

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Bacon and Cheese Cocktail Swirls

Ingredients:

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons onions, finely chopped
• 1 teaspoon milk
• 2 tablespoons hormel real bacon bits (can substitute 5 slices bacon, crisply cooked, crumbled)
• 1 tablespoon parmesan cheese, grated

Directions:

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
3. In small bowl, mix cream cheese, onion and milk; beat until well blended.
4. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
5. Sprinkle each with bacon.
6. Roll up, starting at longest side; pinch edges to seal.
7. Cut each roll into 8 slices.
8. Place on ungreased cookie sheet.
9. Sprinkle with cheese.
10. Bake 12 to 15 minutes or until golden brown.
11. Serve warm. Store in refrigerator.

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Chunky Ham Spread

Ingredients:

• 1 1/2 cups ground cooked ham
• 1/4 cup celery, chopped
• 1/4 cup onion, chopped
• 1 hard-boiled egg, chopped
• 3 tablespoons sweet pickle relish
• 1/4-1/3 cup mayonnaise (depends on your preference in spreads)
• 1 teaspoon yellow mustard
• black pepper, to taste
• 1/8 teaspoon cayenne pepper (optional)

Directions:

1. In mixing bowl, combine all ingredients to blend.
2. Chill for about 10 minutes.
3. Cover and refrigerate left-overs.

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Quinoa Pilaf With Salmon, Spinach and Mushrooms

Ingredients:

• 5 ounces wild salmon fillets
• 1 tablespoon white wine or 1 tablespoon sake
• 1 cup quinoa
• 1 tablespoon olive oil
• 1/4 large onion, diced
• 1 garlic clove, minced
• 7 mushrooms, sliced
• 3 bunches spinach, roughly chopped
• salt
• pepper

Directions:

1. Salt and pepper the salmon fillet and sprinkle 1 Tbsp of white wine or sake.
2. In the meantime, wash and chop all the vegetables.
3. In a saucepan, place quinoa and 2 cups of water and bring to a boil.
4. Place the salmon fillet with the skin side down, reduce to a simmer, and cover. Cook until all water is absorbed, for about 10 – 15 minutes.
5. Heat a Tbsp olive oil in a skillet, add onion and garlic and sauté for about 2 minutes. Add mushrooms and sauté. Finally add spinach and sauté until the spinach is completely wilted. Season with salt and pepper.
6. When the quinoa is done, turn off the heat. Carefully remove the salmon skin and flake the salmon with a fork. Mix with the quinoa.
7. Add the vegetables and mix again. Season with salt and pepper.
8. Infuse love into food and serve!

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Gluten Free Asparagus With Almond Butter Sauce

Ingredients:

• 1/2 teaspoon salt
• 15 asparagus spears, cut into 2-inch pieces (large)
• 1 red pepper, sliced thin (small)
• 2 tablespoons almond butter
• 1 tablespoon tamari
• 1 teaspoon coconut sugar crystals or 1 teaspoon other raw sugar
• 1 teaspoon lemon juice
• 1 teaspoon hot water
• salt
• pepper

Directions:

1. Boil water in a pan, add 1/2 tsp of salt and cook asparagus for about 3 minutes. Don’t overcook.
2. Immediately immerse asparagus in cold water.
3. In a medium bowl, place almond butter, tamari, sugar, lemon juice, and hot water and mix well.
4. Add asparagus and red pepper slices and coat them with the sauce. Season with salt and pepper.
5. Refrigerate for at least a couple of hours.
6. Infuse love and serve!

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Gluten Free Korean Salmon and Scallion Pancake

Ingredients:

• 8 ounces salmon fillets
• salt
• pepper
• 1 tablespoon sake (optional) or 1 tablespoon white wine (optional)
• 1 cup gluten-free flour or 1 cup rice flour
• 1/2 teaspoon salt
• 1 egg (or Egg Replacer for 1 egg)
• 200 ml water
• 1 tablespoon sesame oil
• 1 1/2 cups scallions, cut into 2-inch length
• oil for cooking the pancake

Sauce

• 2 tablespoons tamari soy sauce
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon red chili paste
• 1 teaspoon white sesame seeds
• 2 tablespoons scallions, thinly sliced (white part only)
• 1 garlic clove, grated

Directions:

1. Place the salmon fillet in the center of an aluminum foil piece. Season with salt and pepper and pour sake or wine on top (if using).
2. Wrap the salmon with the foil and cook in the oven or oven toaster for 20 – 25 minutes at 400°F/200°C.
3. In a small bowl, mix all the 6 ingredients for the sauce and set aside.
4. In a larger bowl, mix flour, salt, egg, water and sesame oil.
5. When the salmon is cooked, remove the skin and flake the salmon with a folk.
6. Add scallions and salmon flakes to the pancake mixture and mix.
7. Heat a large non-stick frying pan and spray oil.
8. Pour the pancake mixture and cook both sides for about 5 minutes each until lightly browned. (To flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side.).
9. Transfer the pancake to a large plate and slice it.
10. Infuse love and serve with the sauce.

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Gluten Free Grilled Eggplant in Spicy Marinade

Ingredients:

• 2 -3 long oriental eggplants
• olive oil, for brushing
• 1 cup water or 1 cup kombu dashi soup
• 2 tablespoons tamari soy sauce
• 1 teaspoon fresh ginger, grated
• 1 tablespoon raw sugar
• 1 teaspoon hot chili paste
• 1/2 cup daikon radish, grated
• 1 scallion, sliced
• 1 teaspoon sesame seeds, toasted
• 1 dash nanami togarashi (option)

Directions:

1. Slice eggplants lengthwise into 1/2-inch-thick slices and soak in water for 10 minutes to remove the bitter taste.
2. Heat water or dashi in a sauce pan and add tamari, ginger, sugar and chili paste to make a marinade. When the sugar is dissolved, remove from heat and set aside.
3. Spray or brush olive oil on one side of eggplant slices and grill them with the oiled side down for a few minutes until they are nicely browned.
4. Spray or brush olive on the top side of the eggplant slices, flip and grill the other side as well.
5. Soak the grilled eggplant slices in the marinade. Refrigerate if you are going to serve it cold.
6. When you are ready to serve, place eggplant slices with some marinade in a dish, put grated daikon radish and scallion slices on top, and sprinkle sesame seeds and shichimi togarashi.
7. Infuse love and serve!

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Gluten Free Turkish Zucchini Fritters

Ingredients:

Yogurt sauce

• 1 cup plain yogurt (regular or Greek cowâ s milk yogurt or non-dairy regular or Greek yogurt)
• 1/4 cup cucumber, finely diced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lime juice (from a 1/2 lime)
• 1 garlic clove, grated (optional)
• salt
• pepper

Zucchini Fritters

• 2 1/2 cups zucchini
• 4 tablespoons green onions, chopped
• 2 tablespoons fresh dill, chopped
• 2 eggs
• 4 tablespoons gluten-free flour or 4 tablespoons rice flour
• 1/2 teaspoon salt
• 3 ounces feta cheese, crumbled (I used goat milk feta cheese.)
• oil (for cooking)

Directions:

1. Shred zucchini and set aside.
2. In a small bowl, mix yogurt, cucumber, dill, lime juice, garlic (if used), salt and pepper to make a yogurt sauce. Set aside.
3. Squeeze water out of the shredded zucchini.
4. In a bowl, mix zucchini, green onions, dill, eggs, flour and salt. Fold in cheese.
5. Heat a frying pan, spray oil and pour the zucchini mixture (1/6 of the mixture for each fritter).
6. Cook each side about 3 minutes or until nicely browned. You need to cook all the fritters in two batches if you don’t have a large griddle.
7. Infuse love and serve with the yogurt sauce.

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Pizza Scrolls

Ingredients:

• 1/2 small red capsicum, chopped finely
• 100 g ham or 100 g salami, chopped fine
• 1/2 cup cheese, grated
• 1/4 cup pizza sauce
• 2 sheets ready rolled puff pastry

Directions:

1. Preheat oven to 200c.
2. Combine the chopped capsicum, ham and cheese in bowl.
3. Spread the sauce onto each sheet of pastry, leaving a 2cm border along one side, and sprinkle the capsicum mixture over the top.
4. Roll up the pastry to enclose the filling (like a swiss roll), leaving the plain edge until last.
5. Brush the edge lightly with water and fold to seal.
6. Cut each roll into 1cm rounds (use serrated bread knife) and place on lined oven trays.
7. Bake for 20 min or until golden.

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Vegetarian Lentil Taco

Ingredients:

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 teaspoon canola oil
• 1 cup dry lentils, rinsed
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 14 ounces water
• 2 vegetable bouillon cubes
• 1 cup salsa

Directions:

1. Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed.
2. use as you would a meat taco filling.

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Baked Bean Chili

Ingredients:

• 1 lb dried kidney and pinto beans (or a blend of your choice - 1 1/3 cups)
• 2 medium onions, chopped
• 1 (28 ounce) can fire-roasted crushed tomatoes
• 4 garlic cloves, chopped
• 3 tablespoons molasses
• 1 tablespoon ground cumin
• 1 tablespoon Market Pantry® chili powder
• 1 teaspoon dried oregano
• kosher salt & freshly ground black pepper

Directions:

1. In a large bowl, cover the beans with cold water by 2 inches. Soak for at least 6 hours or up to overnight.
2. Drain and rinse the beans. In a 6-quart slow cooker, stir the beans, onions, tomatoes, garlic, molasses, cumin, chili powder, oregano, and 3 cups water. Cover and cook on low until the beans are tender, about 8 hours.
3. Uncover and season to taste with salt and pepper.

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Mini Vegetable Quiches

Ingredients:

• 8 ounces baby portabella mushrooms
• 1 medium leek
• 1/2 medium red pepper
• 1/2 medium green pepper
• 3 garlic cloves
• salt
• pepper
• 3 eggs
• 7 egg whites
• 1 cup 1% low-fat milk
• 1 teaspoon paprika
• 1/2 teaspoon hot sauce
• 1/4 cup parmesan cheese

Directions:

1. Sauté mushrooms for 2-3min in a pan sprayed with cooking spray over med heat.
2. Add leeks, peppers and garlic and saute for another 5-7min.
3. Add salt and pepper to taste.
4. Turn off heat and put aside to semi-cool.
5. Beat together eggs, milk, paprika, and hot sauce.
6. Spray a muffin pan and pour egg mixture in muffin tins filling them 3/4 of the way full.
7. Then add the vegetable mixture to each one and top with Parmesan cheese.
8. Bake at 350 for approx 25min until golden brown.
9. Eat immediately or cool on cooling rack and store in the fridge.
10. To reheat put them on high in the microwave for 30sec to 1min or in the toaster oven on 400 degrees for 7-10min.

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Salmon Patties

Ingredients:

• 1 can salmon
• 2 eggs
• buttery cracker, crushed (I use Ritz)
• parsley flakes
• red pepper flakes (to taste)
• salt & pepper (to taste)

Directions:

1. Drain salmon well, and remove skin& bones.
2. Place into medium mixing bowl& mash up with fork.
3. Add all other ingredients& mix together (mixture should be stiff enough to form patties, but not too dry).
4. Form into patties & place in a pre-heated skillet, sprayed with a little non-stick spray.
5. Cook until golden brown on both sides.

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Stuffed Mushrooms

Ingredients:

• 1 lb mushroom
• 3 slices bacon, chopped fine
• 1/2 cup chopped onion
• 1 clove garlic, finely chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup soft breadcrumbs
• 1/4 teaspoon oregano
• 1/4 teaspoon salt

Directions:

1. Remove stems from mushrooms and chop fine.
2. Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil.
3. Cook until onion is soft, then drain.
4. Stir in remaining ingredients.
5. Stuff mushroom caps with this mixture.
6. Bake on a cookie sheet at 375F degrees for 10 minutes

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Tostadas

Ingredients:

• 1 lb lean ground beef
• 1/2 cup chopped onion
• 2 teaspoons crushed red pepper flakes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder (store bought, Chili Seasoning Mix or your own recipe)
• 1 (15 ounce) can refried beans
• 4 tostadas or 4 corn tortillas
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 2 medium Tomatoes, seeded and diced
• 2 cups shredded Lettuce
• Optional Toppings
• salsa or pico de gallo
• jalapeno pepper, seeded and minced
• onion, minced
• green onions or scallion, chopped
• fresh cilantro, chopped
• Avocado, diced
• guacamole
• sour cream

Directions:

1. Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles.
2. Stir in refried beans.
3. Place equal amounts of the beef and bean mixture on each tostada shell.
4. Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.

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Baked Tomatoes With Crab

Ingredients:

• 1/2 cup finely ground nuts, like pecans or 1/2 cup walnuts
• 2 large Tomatoes, halved
• 1 cup fresh lump crabmeat, well drained
• 1 cup shredded reduced-fat monterey jack cheese
• 1/2 cup black olives, finely chopped
• 1/2 cup mushroom, finely chopped
• 1/2 cup parsley, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil

Directions:

1. Preheat the oven to 350. Coat a baking sheet with cooking spray. Place the ground nuts on a plate. Coat both sides of the tomato halves with cooking spray. Dip the cut sides into the nuts to coat well. Place the tomatoes, cut side up, on the baking sheet.
2. In a large bowl, combine the crab meat, cheese, olivess, mushrooms, parsley, garlic, oregano, and basil. Evening divide the crab mixture among the tomatoes. Bake for 15 minutes or until hot and bubb4lly.

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Spanish Tapas Shrimp Cocktail

Ingredients:

• 3 large Avocados
• 1 lb shrimp, cooked (or raw)
• 3 tablespoons extra virgin olive oil
• 1 green onion, chopped finely
• 1 garlic clove, chopped
• salt
• 5 ounces whipping cream, unsweetened
• 5 tablespoons extra virgin olive oil

Optional

• Shredded Lettuce

Directions:

1. Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
2. Peel avocados, remove the pits and crush/mush with green onion, garlic, olive oil and cream to form a velvety smooth purée using a hand blender Season to taste.
3. Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado purée.
4. Refrigerate until serving.

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Chinese Dumpling

Ingredients:

• 2 cups cabbage, finely chopped
• 1 teaspoon salt
• 1/2 lb shrimp, peeled, deveined and finely chopped
• 1 lb lean pork, ground
• 2 tablespoons light soy sauce
• 2 tablespoons rice wine, sherry or 2 tablespoons white wine
• 1 tablespoon green onion, chopped
• 1 tablespoon sesame oil
• 2 teaspoons fresh ginger, chopped
• 2 garlic cloves, minced
• 64 wonton wrappers (usually 1 pkg)
• 1/4 cup vegetable oil
• 1 cup chicken stock

Dipping sauce:

• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, minced

Directions:

1. Sprinkle salt over the shredded cabbage and let stand for 5 minutes, then squeeze out liquid.
2. Squeeze out any liquid from the shrimp.
3. Mix cabbage, shrimp, pork, soy, wine, onion, oil, ginger and garlic (filling can be mixed and refrigerated for up to 6 hours in advance).
4. On each wrapper (keep them covered with a damp cloth so they do no dry out) place about 2 tsp of the mix and seal the edges, use a bit of water on the edge, try to press out all the air and ensure they are tightly sealed (At this point you can freeze them individually on a cookie sheet and them place in a plastic bag. They will keep for a month. Defrost in fridge before continuing).
5. In 2 large skillets heat 1 tbsp oil, fry 16 dumplings for 1 minute or until golden on one side add 1/4 cup of stock into the pan, reduce heat to low, cover and cook, without turning for about 7 minutes or until the dumpling is translucent and most of the liquid has evaporated Uncover and on higher heat cook for another 5-7 minutes or until the bottoms are dark brown, drain put on a platter and keep warm.
6. Repeat for the remaining 32 dumplings.
7. Mix the dipping sauce and serve with warm or hot dumplings.

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Grilled Tomato Bruschetta

Ingredients:

• 1 loaf crusty bread, sliced into 10 slices
• 2 garlic cloves, minced
• 1/3 cup olive oil
• 3 plum tomatoes, diced
• 1 teaspoon finely diced onion
• 2 teaspoons chopped fresh basil or 2 teaspoons fresh rosemary or 2 teaspoons parsley
• salt & pepper
• 1/2 teaspoon balsamic vinegar

Directions:

1. Mix oil and garlic let sit 10 minutes.
2. Lightly brush oil mixture on both side of bread. Grill over high heat to mark and toast both sides of the bread.
3. Meanwhile mix tomatoes, onion, herbs into the remaining oil and garlic adding the balsamic, salt and pepper to taste.
4. This is quick so don`t go away from the bread!
5. Top each slice with some mixture and serve.

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