SPICY CHICKEN CHEESEBALLS

Tasty and amazing appetizer

Servings:  4

Cooking / Baking Temperature: 350 degrees

Serving Temperature: 80 .C

Cooking Time:  25 minute

Prep Time: 15 minutes

Total Time: 40 minutes

Ingredients

3 cups all-purpose baking mix

1 pound ground chicken     

2 tablespoons Tapatio Salsa Picante hot sauce

4 cups sharp cheddar cheese, shredded

1/2 cup milk

1/2 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

dash or salt and pepper

Instructions

Preheat oven to 350 degrees, and line a large sheet pan with parchment paper.

In a large bowl combine all of your ingredients, and mix until they are just combined. 

Form into 2 inch balls, and place on your lined sheet pan. 

Bake for 20 to 25 minutes or until they are golden brown.

Blackened Chicken with Avocado Cream Sauce

A low Fat high protein dish so deliciously flavorful

Servings:  4

Cooking / Baking Temperature: 85 .C

Serving Temperature: 80 .C

Cooking Time:  15 minute

Prep Time: 5 minutes

Total Time: 20 minutes

Ingredients

4 boneless, skinless chicken breasts

2 tablespoons blackened seasoning

Avocado Cream Sauce:

½ cup plain, 0% Greek yogurt

½ avocado

1 teaspoon lemon juice

½ teaspoon garlic powder

⅛ teaspoon salt

For Serving:

2 tablespoons green onions, thinly sliced

Instructions

Place the chicken breasts and blackened seasoning in a large resealable bag. Seal and shake a few times to evenly coat the chicken.

Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Add the chicken and cook until cooked through, 12 to 15 minutes per side.

Meanwhile, in a food processor, combine the yogurt, avocado, lemon juice, garlic powder, and salt and pulse until smooth and creamy.

To serve, top each chicken breast with 2 tablespoons of the creamy avocado sauce and garnish with ½ tablespoon green onions.

Shredded Chicken Parmesan Sandwich

Incredibly delicious and easy to prepare

Servings: 2

Cooking / Baking Temperature: 85.C

Serving Temperature: 80 .C

Cooking Time:  10 Minutes

Prep Time: 5 minutes

Total Time: 15 minutes

Ingredients

1 cup shredded chicken

8 ounces tomato sauce

1 teaspoon minced garlic

¼ teaspoon basil

¼ teaspoon oregeno

pinch of onion powder

pinch of salt

½ cup shredded Mozzarella cheese, divided

¼ cup shredded Parmesan cheese, divided

4 slices cheesy Texas Toast (store bought, frozen)

Instructions

Preheat the oven and bake toast according to package directions.

Heat a teaspoon of olive oil in a small saucepan and cook garlic for 30 second; until fragrant. Add tomato sauce and seasonings and bring to a boil. Reduce heat and simmer for 5-7 minutes. Stir in chicken and cook until heated through. Stir in half of cheeses until melted.

Divide chicken mixture over two slice of cheese toast. Sprinkle remain cheese on top and place under the broiler for 2-3 minutes, or until cheese is melted.

Garnish with fresh parsley or basil (if desired) top with another slice of toast and serve hot.

Strawberry goat cheese crostini

This elegant appetizer is simple and easy to make

Servings: 12

Cooking / Baking Temperature: 375 degrees

Serving Temperature: 0 to 5 .C

Cooking Time:  30 minute

Prep Time: 8 minute

Total Time: 38 minute

INGREDIENTS

2 cups strawberries, thinly sliced

1 teaspoon packed brown sugar

2 tablespoons basil, cut into a chiffonade (plus more for garnish)

Pinch of salt

Pinch of black pepper

½ baguette, cut into ½ inch slices

½ cup White flour

¼ tea spoon yeast

¼ tea spoon sugar

¼ cup Water

4 ounces goat cheese

Instructions

Preheat oven to 375 degrees.

Combine strawberries, vinegar, sugar, basil, salt, and black pepper together in a small bowl. Let set for 30 minutes to an hour.

In the meantime, place crostini slices on a large rimmed baking sheet. Bake until slightly crisp about 8 minutes. Let cool.

Spread goat cheese on toast and then layer balsamic strawberries over. Sprinkle with more basil.

Slow and Savory Veggie Soup

A healthier and easy to make soup

 Servings: 6

Cooking / Baking Temperature: 85 .C

Serving Temperature: 80 .C

Cooking Time:  45 min

Prep Time: 7 minute

Total Time:  52 minute

INGREDIENTS

3 diced carrots

3 diced potatoes

2 stalks celery, chopped

1 diced onion

2 c chopped cabbage

2 c green beans

4 c diced tomatoes

1/2 c barley

2 T dried parsley

1 t dried basil

2 T Bragg Liquid Aminos

PREPARATION

Place all ingredients in crock-pot. Add enough water or Homemade

Vegetable Broth to cover vegetables. Turn temperature to low and

cook until tender, 45 minutes.  

Cherry Ripe Slice Recipe No Bake

Easy to make this perfectly delicious cake

Servings: 15

Cooking / Baking Temperature:

Serving Temperature: 0 to 5 .C

Cooking Time: 

Prep Time: 15 minutes

Total Time: 1 hour 45 minutes

Ingredients

250g (8oz) packet plain chocolate biscuits

125g (4oz) butter, melted

4 cups desiccated coconut

395g (14oz) can sweetened condensed milk

2 x 100g packets red glace cherries, quartered

125g (4oz) copha, melted

Rose pink food colouring

1 1/2 cups Dark Choc Melts, melted

Instructions

Step 1 -: Grease an 18cm x 28cm slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.

Step 2 -: Place coconut, condensed milk, cherries and copha in a large bowl. Mix well to combine. Tint mixture with a few drops of rose pink food colouring. Mix well. Spoon mixture over prepared base. Using the back of spoon, press mixture to cover base evenly and level top. Refrigerate for 15 minutes.

Step 3-:  Spread melted chocolate over top of slice. Stand for 1 hour or until set. Cut into squares. Serve.

Avocado Egg Rolls

These are delicious appetizers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 8

Ingredients

FOR THE EGG ROLLS:

•          2 large avocados, diced

•          4 sundried tomatoes packed in oil, sliced

•          1/4 cup red onion, diced

•          1/2 jalapeno, finely diced

•          1 tablespoon cilantro, chopped

•          1 tablespoon lime juice (~1/2 lime)

•          8 egg rolls

•          1 egg white

FOR THE CASHEW AND TAMARIND DIPPING SAUCE:

•          1/4 cup oil

•          1/4 cup cashews, chopped or ground

•          1 teaspoon tamarind concentrate or 2 tablespoons lime juice

•          1 teaspoon balsamic vinegar

•          2 tablespoons honey

•          1/4 cup cilantro, chopped

•          1 clove garlic, chopped

•          1 teaspoon ginger, grated

•          chili sauce sauce as sriracha to taste

•          salt to taste

Directions

FOR THE EGG ROLLS:

1.                  Mix the avocado, sundried tomatoes, red onion cilantro and lime juice, divide the mixture between the egg roll wrappers and roll them sealing with the egg white.

2.                  Heat some oil in a small pan over medium-high heat add the egg rolls and fry until golden brown and crispy, about 3-5 minutes and set aside on paper towels to drain.

FOR THE CASHEW AND TAMARIND DIPPING SAUCE:

Puree the oil, cashews, tamarind, balsamic vinegar, honey, cilantro, garlic, ginger, chili sauce and salt in a food processor.