Recipes

Try this amazing fresh summer salad recipe!!!

Summer Corn Salad

• 6 large ears of corn
• 2 cups cherry tomatoes, cut in half
• ½ cup yellow onion, chopped fine
• 1 cup fresh basil, chopped small
• 1 teaspoon sugar
• 2 tablespoons rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• ½ teaspoons black pepper

1. Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
2. In a small glass dish, combine the sugar and the rice vinegar. Microwave on high for 30 seconds to dissolve the sugar. Add the mayonnaise and olive oil. Whisk well.
3. In a large bowl, toss together the corn, tomatoes, onion, and basil. Pour the dressing over it and season with salt and pepper. Stir well and refrigerate until serving.

The magical combination of asparagus and bacon…so easy and SO good!

Bacon Wrapped Asparagus

• 2 pounds asparagus (thin stalks are better for this recipe)
• 1 pound bacon, not thick cut
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

1. Cut woody stems from asparagus.
2. In a large bowl, toss the asparagus with olive oil. Sprinkle with kosher salt and pepper and toss again.
3. Lay 3 asparagus stalks on a cutting board. Take one slice of bacon and wrap around the stalks. Try to keep the stalks flat as you’re wrapping them with bacon (think of it like a raft). Tuck the ends of bacon inside, so they cannot come loose on the grill.
4. Preheat grill to medium-low.
5. Grill asparagus for 4 minutes with the lid closed. Turn over and grill for 4 more minutes. Turn asparagus again and cook for 4 more minutes.
6. Serve immediately.

My Lemon Bars are out of this world! A client favorite dessert recipe for you to make at home.

Lemon Bars

• 1 cup butter
• ½ cup sugar
• ¼ teaspoon salt
• 2 cups flour
• 4 large eggs
• 1 ½ cups sugar
• ¼ cup flour
• 1 tablespoon flour
• ⅔ cup fresh lemon juice
• ⅓ cup powdered sugar, for sprinkling on top

1. Preheat oven to 350 degrees,
2. In a medium bowl, blend together softened butter, 2 cups flour, 1/4 teaspoon salt, and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. Cut into uniform 2 inch squares and sprinkle with powdered sugar.

Tater tots are so trendy these days!! Watch me make a tasty dish using tater tots, ground beef, cheese, salsa, pickled jalapenos, , green onions, olives, and sour cream!

Tater Tot Taco Bake

• 2 pounds tater tots
• 1 ¼ pounds ground beef
• 1 cup water
• 1 packet taco seasoning
• 1 cup cheddar cheese
• ¾ cup salsa
• 1/3 cup pickled jalapenos
• ½ cup sour cream
• ½ cup olives, sliced
• ½ cup green onions

1. Preheat oven to 425. Bake tots on a foil lined cookie sheet for 25 minutes. Keep the oven on.
2. While the tots are baking, brown ground beef in a skillet and crumble well. Add packet of taco seasoning and 1 cup water. Cover and cook for 5 minutes.
3. In a large cast iron skillet, or (13 X 9 casserole dish), place the hot tater tots. Cover evenly with the hot ground beef and then sprinkle with cheddar cheese. Add the pickled jalapeno slices, if desired.
4. Bake for 10 minutes at 425.
5. Remove from oven and top with salsa, green onions, sour cream, and black olives.

This recipe is AMAZING!! Make it ahead of time, and have an incredibly easy meal ready for the grill!

Bacon Wrapped Rosemary Chicken

• 4 small chicken breasts, boneless & skinless
• 4 sprigs fresh rosemary
• Sea Salt (I love Jacobsen sea salt)
• Black pepper
• Garlic Powder
• 8 slices thick cut bacon
• 12 wooden skewers, soaked in water

1. Pick all leaves off the rosemary sprigs. Place the trimmed chicken on a large plate. Season both sides with the garlic powder, sea salt, black pepper, and rosemary leaves.
2. On a large cutting board, lay two slices of bacon side by side. Place one chicken breast on the bacon slices. Wrap the bacon slices around the chicken breast, and secure it with 3 wooden skewers per chicken breasts. Repeat with the remaining chicken breasts.
3. Preheat grill to medium high. Grill chicken breasts for 8 minutes on the first side, then flip over. Grill for 6 to 7 minutes on the other side. Cut chicken to ensure meat is cooked through.

Your family will love you for this recipe! Flour tortillas, pizza sauce, cheese, oregano, pepperoni, olives, and garlic salt are all you need!

Pizzadillas

• 4 flour tortillas
• 2/3 cup pizza sauce
• 1 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder
• 1/2 teaspoon oregano
• 2 tablespoons sliced olives
• 16 pepperoni slices

1. Lay flour tortillas out on a clean work surface. Spread two tablespoons pizza sauce out, to cover half of each tortilla. Sprinkle cheese on top of the pizza sauce. Next, sprinkle garlic powder and oregano on top of the cheese. Place four pepperoni slices on each tortilla. Place a few sliced olives on top of the shredded cheese. Fold tortillas in half and press lightly.
2. Heat a large non-stick skillet over medium heat. Spray with non-stick spray. Place two pizzadillas in the skillet, and brown for 2 or 3 minutes per side. Press flat with a pancake turner.
3. Slice into quarters and serve.
4. These are a very convenient lunch to send to school with your child!

Party Perfect Appetizer!! Rotisserie Chicken, green onions, spices, and cheese rolled up into a tortilla!

Spicy Chicken Tortilla Roll Ups

• 1 ½ cups rotisserie chicken meat, chopped
• 1 10 ounce can Rotel diced tomatoes with chilies, drained
• 1 cup jalapeno jack cheese, shredded
• 8 ounces cream cheese, softened
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic salt
• ½ cup cilantro, chopped
• ½ cup green onions
• 6 large Jalapeno Cheddar tortillas

1. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add chicken and stir together.
2. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving ½ inch around the edge. Roll each tortilla tightly. Chill in the refrigerator for one hour.
3. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. Cover with plastic wrap and refrigerate until ready to serve.

Bacon is one of my favorite ingredients! In this recipe, I stuff large jalapenos with a sinful mixture of cream cheese, bacon, corn, ranch dressing, and spices…and topped with a crunchy seasoned breadcrumb mixture…. Bake and serve for your next tailgater!

Bacon and Corn Stuffed Jalapeno Poppers

• 12 large jalapenos, cut in half and seeded
• 8 ounces cream cheese, softened
• 1 cup sharp cheddar cheese
• ½ cup bacon bits
• ¾ cup corn, thawed
• 1 ½ teaspoon cumin
• ½ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper
• 2 tablespoons ranch dressing

Topping

• ½ cup panko bread crumbs
• ½ cup parmesan cheese
• 2 teaspoons garlic salt

1. Wearing gloves, cut the tops off the jalapenos, and cut in half lengthwise.
2. Make the filling by softening the cream cheese and then adding the following: cheddar cheese, bacon bits, corn kernels, 1 ½ teaspoon cumin, kosher salt, cayenne pepper, and ranch dressing. Fill the jalapeno halves with this mixture. Place on a foil lined cookie sheet.
3. Make the topping by combining the panko bread crumbs, parmesan cheese, and garlic salt. Sprinkle topping over the jalapenos.
4. Bake in a 375 degree oven for 30 minutes.

Watch this cute video and learn two kid-friendly recipes for Halloween! Decorate cupcakes with a spider web and create a black bubbling punch!

Spider Web Cupcakes & Spooky Halloween Punch

Spider Web Cupcakes

• 1 box Devil’s Food Cakemix, follow package directions to bake cupcakes
• 1 16-ounce tub vanilla frosting
• 1 3.5-ounce tube Wilton sparkle gel-black
• Wooden toothpicks
• 18 plastic spider rings

1. Bake cupcakes according to package directions. Let cupcakes cool completely.
2. Frost cupcakes with the vanilla frosting. Use black sparkle gel, and draw a spiral shape on top of each cupcake. Using a wooden toothpick, drag it through the gel icing from the center outwards. Repeat this process on all of the cupcakes. Top each cupcake with a plastic spider ring.

Spooky Halloween Punch

• 1 packet unsweetened Orange drink mix (.22 oz)
• 1 packet unsweetened Grape drink mix (.22 oz)
• 1 ½ cups white sugar
• 8 cups cold water
• 2 liters ginger ale
• 8 ounces dry ice **Do not handle with bare hands. Use tongs….adult participation required!

1. In a large glass punch bowl, combine the grape and orange drink mix packets.
2. Add the sugar and cold water.
3. Stir until sugar has dissolved.
4. Add the club soda.
5. Store in the refrigerator until party begins.
6. Just before guests arrive, place the dry ice into the punch bowl using tongs.

Watch this cooking demonstration on how to make one of my favorite recipes! Miso, ginger, soy sauce, sesame oil, and Japanese rice wine make the perfect marinade for fresh salmon, which cooks up quickly on a cedar plank!

Miso & Ginger Glazed Salmon on Cedar Plank

• 2 lbs salmon, boneless and skinless
• ½ cup miso paste, red, room temperature
• 1/3 cup Mirin (Japanese rice cooking wine)
• 1/3 cup rice vinegar, unseasoned
• ¼ cup soy sauce
• ¼ cup green onions, sliced thinly
• ¼ cup ginger root, grated
• 4 teaspoons toasted sesame oil
• Cedar plank

1. Soak cedar plank in water for 2 to 4 hours before cooking the fish.
2. In a glass bowl, combine the miso with the Mirin. Using a spatula, thoroughly combine the two ingredients, so no lumps remain. Once smooth, add the rice vinegar, soy sauce, green onions, ginger, and sesame oil.
3. Place the salmon filet in a Ziploc bag, and pour the sauce over the fish. Marinate for 2 hours before cooking.
4. Preheat grill to medium heat for 15 minutes. Place the cedar plank on the grill and close lid, to preheat the plank for 5 minutes.
5. Place salmon on top of the hot cedar plank. Pour remaining marinade over the fish. Close the lid and cook salmon for 12 to 18 minutes, depending on the thickness of your fish.
6. Serve immediately.