Greek yogurt (from Walmart) with fruit, nuts, and honey
Greek Salad. https://www.mygreekdish.com/recipe/greek-feta-salad/
Greek yogurt (from Walmart) with fruit, nuts, and honey
Greek Salad. https://www.mygreekdish.com/recipe/greek-feta-salad/
Appetizer: Strawberry Yogurt clusters
Main Course- Naan Pizza and Mediterranean Tacos
Peach Pizza:
Ingredients: Peach (frozen or fresh. If frozen, just slice into thin pieces), Prosciutto, goat cheese, Monterey Jack, 4 large naan flatbreads, olive oil, garlic, fresh basil, balsamic reduction
Preheat oven to 450 and place baking sheet on top rack to heat up. Prepare your Naan on tinfoil by Brushing Naan with olive oil and minced garlic. Season with salt and pepper, then lay prosciutto onto naan. Dollop ricotta or goat cheese onto pizza, then add the mozzarella, Asiago or Monterey Jack, and sliced peaches. Place tinfoil with Naan on baking sheet in the oven and Bake for 6min. Before serving, sprinkle pizza with fresh basil and balsamic reduction.
To make Balsamic reduction: Pour 1c balsamic vinegar and 1/4c honey into a large, deep skillet.. Allow the mixture to simmer for around 15 minutes, or until the vinegar has reduced. Once cooled, it will thicken quite a bit.
BBQ Pineapple Pizza
Ingredients: Red onion, pineapple, balsamic vinegar, poblano pepper, fresh mozzarella, Monterey Jack cheese, 4 large naan flatbreads, bbq sauce, Portuguese sausage (I buy the Silva Linguica brand at smiths)
Preheat oven to 450 and place baking sheet on top rack to heat up. Prepare your Naan on tinfoil by spreading it evenly with BBQ sauce. Heat a drizzle of oil in a large pan over medium heat and add 1/2 a red onion sliced thin. Cook until softened (about 6-8min).
While the onion cooks, very thinly slice a poblano pepper into strips, toss in a bowl with a drizzle of olive oil, salt, and pepper. Dice mozzarella, pineapple (about 1/2c), and Portuguse Sausage into 1/2-inch pieces (I use 1 long link).
Once cooked onion is softened, increase heat to medium high and add the pineapple tidbits and chopped Portuguese sausage. Cook, stirring until pineapple is lightly browned (2-3min). Stir in 5 tsp of Balsamic or Red wine vinegar, stir for 1-2 min more on the heat until it all thickens a bit. Turn off heat and season with salt and pepper.
Top bbq covered naan with the onion & pineapple mix, then diced mozzarella and some Monterey Jack cheese, then poblano strips. Place tinfoil with Naan on baking sheet in the oven and bake for 6min.
Med Tacos
https://sunbasket.com/recipe/chicken-and-hummus-flatbread-tacos-with-greek-kale-salad
Black Bottom Banana Cream Pie
Ingredients needed (oreos, hazelnuts, bananas, 1qt. heavy whipping cream, cream cheese, 8oz of melting chocolate). The rest of the ingredients you probably have on hand!
Preheat oven to 350 degrees F. Grease a pie pan (or 14 ramekins) with nonstick cooking spray or melted butter. Place cookies and hazelnuts in the bowl of a food processor and pulse for 1-2 minutes or until cookies are finely crushed. Add in melted butter and salt and process again until well combined. Press in Pie tin (or one spoonful into each ramekin), bake for 10 min. Then let cool.
For the Ganache
Place the chocolate in a bowl. Heat the cream, until it just begins to boil. Pour the hot cream over the chocolate and stir until the chocolate completely melts. Pour the warm ganache into the pie crust.
Custard Filling (make 1.5x the recipe for 14 ramekins)
Combine 2 Tbsp. cornstarch, 1/2 C. sugar, 1/4 tsp. salt, 2 large eggs, 1 C. milk, and 1 Tbsp. butter in a heavy saucepan over medium heat, whisking constantly. Bring to a boil. Reduce heat to low and cook 30 sec. or until thick. Remove from heat. Add 2 tsp. of vanilla extract. In a separate bowl beat 2 oz. of softened cream cheese until light (about 30 sec.). Add 1/4 C. of the hot custard to cream cheese, and beat just until blended. Stir in remaining custard.
This custard seems to take a little over 5 hrs. to cool and set so to be on the safe side I just make the pie a day in advance.
For a pie:Arrange banana slices on the ganache. Pour about half of the custard filling on top of the ganache and banana slices. Arrange another even layer of banana slices on top of the filling. Cover the banana slices with the remaining custard filling. Refrigerate until thoroughly cooled.
**For Ramekins: pour one large spoonful of custard into each ramekin (on top of ganache and banana slices). Refrigerate until cooled then top with more banana slices then whip cream.
Beat the heavy cream with the sugar and vanilla until thick.
Top the pie with the whipped cream. Sprinkle with chocolate shavings, if desired. Refrigerate until ready to serve.
Balsamic Strawberry and Goat Cheese Crostini
Steak Marinade and Chicken Marinade
Roasted Sweet Potatoes (Brittany used the seasoned version)
Flourless chocolate Cake (Brittany felt this was the better of the 2 chocolate cakes)
Appetizer: brand "32 crisps" crackers with goat cheese and sour cherry jam for the bloody fangs
Fall Salad with cornbread croutons
Nashville hot fried chicken dip
*Tennessee
INGREDIENTS
INSTRUCTIONS
Served with my homemade sourdough toasted.
Mexican Brussel salad
*New Zealand
Ingredients:
Pistachio Shortbread
Ingredients:
*Use this flavor sparingly; it's strong, and a little goes a long way.
Instructions:
Jalapeño peach chicken
*Georgia
2 peaches, 1 jalapeño
Peach Glaze
½ cup (160 g) peach preserves
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
Chicken
2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chili powder
2 tablespoons extra virgin olive oil
1 medium jalapeno pepper, thinly sliced
Instructions
Peach Glaze
To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.
Chicken
Pat chicken dry.
In a small bowl, combine salt, black pepper, and chili powder.
Apply the seasoning mixture to the chicken.
To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.
Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.
Mint ice cream with salted watermelon Granita.
*Texas
Ingredients:
fresh mint ice cream
salted watermelon granita
salted watermelon granita:
Add watermelon, sugar and lemon juice to the bowl of a food processor/blender and puree until smooth.
Add the mixture to a shallow freezer proof dish such as a glass or metal 9 by 13 baking dish and place in the freezer.
After 30 minutes, scrape the mixture with a fork moving any ice crystals from the edges to the middle and breaking up any large pieces. Continue to scrape every 30 minutes until the mixture is fully frozen (about 3-4 hours).
Sprinkle the granita with sea salt before serving.
Fresh Mint Ice Cream:
In a heavy saucepan over medium heat, heat the milk, sugar and 1 cup of heavy cream until it just begins to bubble on the edges. Remove from heat, then add mint leaves. Cover and let steep for 1 - 2 hours.
In a medium bowl, whisk together the egg yolks until smooth.
Reheat the mint mixture. Then, Drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. Pour the tempered egg yolks to the saucepan, and slowly heat until thicken and the mixture coats the back of the spoon.
Pour the mixture through a fine mesh strainer into a bowl and mix in the remaining cup of heavy cream.
Chill completely, then follow the instructions on your ice maker to churn.
I have a ninja creami so I just did an overnight freeze.
Assembly:
Layer scoops of granita and ice cream in a small dish.