BACON ENCRUSTED BAKED COD FILETS

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RECIPE

INGREDIENTS

• 1 pound Fresh Cod Filets
• 6 slices Bacon cooked 
• 1 Tablespoon Bacon Fat
• 1 1/2 cups Fresh Bread Crumbs
• 1 teaspoon Salt divided
• 1/2 teaspoon Black Pepper divided
• 1 Tablespoon Freeze Dried (or Fresh) Chives
• 1 Tablespoon Sweet Relish
• 1 Tablespoon Butter
• 1 1/2 Tablespoons Mayonnaise

DIRECTIONS

In a Skillet over medium heat, melt the Bacon Fat and when it gets bubbly, add in the Bread Crumbs, season with 1/2 teaspoon of the Salt and 1/4 teaspoon of the Black Pepper and stir to blend. Pulse the Bacon in a food processor until finely chopped and stir it in with the Crumbs. Stir in the Relish and let the mixture toast, stirring frequently. When the Bacon Relish Bread Crumbs are lightly browned and crispy, remove them from the heat and set aside to cool. Preheat the oven to 350 degrees. Break up and add the Butter to a baking dish and place it in the oven until the Butter is melted. Place the Cod Filets in the baking dish on top of the melted Butter and season with the remaining Salt and Pepper. Spread the Mayonnaise in a moderately thin layer over the tops of the Fish Filets and sprinkle the Fish with the Bacon Relish Bread Crumbs and press to adhere the Crumbs to the Fish. Bake the Bacon Relish Cod Filets for 15-25 minutes until the Crumbs are nicely browned and the Cod is flakey when pressed. Serve with your favorite side dish. 

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons Sweet Onion grated or minced
• 1 teaspoon minced Garlic
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Freeze Dried Chives
• 1 Tablespoons chopped Fresh Tarragon
• 1 Large Egg beaten
• 1 Tablespoon Water
• 2/3 cup crumbled Gorgonzola Cheese
• 3-4 6 inch Pita Pockets
• 1/3 cup Grape Jelly
• 2/3 cup Chili Sauce
• Shredded Lettuce for topping

DIRECTIONS

Place the Ground Beef in a mixing bowl and season with the Salt, Pepper, Onion, Garlic, Dijon Mustard, Chives and Tarragon. Add the beaten Egg, Water and Gorgonzola Cheese and using your hands or a spoon, mix all the ingredients together until very well incorporated. Divide the Burger Mixture into 3 to 4 equal portions and roll the pieces into balls and press onto a baking sheet lined with parchment forming 3-4 flat Burger Patties. Chill the Patties in the refrigerator for about 10 minutes to let them set up. While the Smash Burgers are chilling, in a sauce pan over medium heat, mix together the Grape Jelly and Chili Sauce and cook, stirring frequently until the Jelly is completely melted and the Sweet and Sour Sauce is heated through. Remove the Sauce from the heat and set aside. Spray a skillet with non stick cooking spray and place over medium high heat. Press a Gorgonzola Burger Patty on one of the Pita Pockets and press to cover. Transfer the Meat covered Pita into the skillet Meat side down and smash down the whole thing. Weigh down the Smash Burger and cook for 5-7 minutes until an internal temperature of 130-135 degrees is reached. Place a cover on the skillet and cook an additional 2-3 minutes to soften the Pita Pocket so that it is foldable. Remove the Gorgonzola Pita Smash Burger from the skillet and transfer to a plate. Spread with 1-2 Tablespoons of the Sweet and Sour Sauce and top with the Shredded Lettuce. Pick up the Smash Burger and fold it in half like a Taco and serve with Fries or Chips.    

RECIPE

INGREDIENTS

• 8 Jumbo Shrimp
• 2 cups Water
• 1 Tablespoon Dehydrated Onion
• 1 teaspoon Pickling Spice
• 15 Phyllo Shells
• 6 ounces Cream Cheese Softened
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper 
• 1 Tablespoon Freeze Dried (or fresh) Chives
• 1 Tablespoon plus 1 teaspoon Lemon Juice
• 1 Tablespoon Prepared Horseradish
• 1/2 cup Chili Sauce
• Chopped Fresh Parsley (for garnish)

DIRECTIONS

Place the Dehydrated Onion and Pickling Spice in the 2 cups of Water in a sauce pan over high heat and bring to a boil. Reduce the heat to medium and add the Shrimp. Cook, stirring occasionally for 8-10 minutes until the Shrimp are pink, curly and firm to the touch. Remove the Shrimp from the Water, rinsing off the solids and transfer to a cutting board. Set aside to cool. While the Shrimp are cooling, add the softened Cream Cheese to a bowl and season with the Salt, Pepper, Chives and 1 teaspoon of the Lemon Juice and mix together until creamy and well blended. Transfer the Seasoned Cream Cheese into a pastry bag fitted with a 1/2 inch round tip. In another bowl, add the prepared Horseradish, 1 Tablespoon Lemon Juice and the Chili Sauce and mix well. This is our Cocktail Sauce. Cut the Shrimp into 1/2 inch pieces. Place the Phyllo Shells on a plate or a work surface and pipe about 1 teaspoon of the Seasoned Cream Cheese into each Shell. Top with a heaping teaspoon of the chopped Shrimp and gently press the pieces into the Shells. Top with about 1/2 teaspoon of the Cocktail Sauce and garnish the Shrimp Cocktail Cups with the chopped Fresh parsley and serve right away to insure that the Phyllo Cups remain crispy.

RECIPE

INGREDIENTS

CRUST

• 30 regular Oreos
• 
  
• 1/2 cup (8 Tbsp Butter, melted

PEANUT BUTTER FILLING

• 24 ounces Cream Cheese, softened to room temperature

• 1 cup Granulated Sugar 

• 1/4 cup Sour Cream, at room temperature 

• 1 cup Creamy Peanut Butter 
• 
1 teaspoon Vanilla Extract 

• 1/8 teaspoon Salt 

• 3 large Eggs, at room temperature

CHOCOLATE TOPPING

• 1/2 cup Butter 

• 1 heaping cup Chocolate Chips

DIRECTIONS

Preheat oven to 350°F .

 Line the bottom and sides of a 13 X 9 inch baking Dish with parchment, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.

CRUST

In a food processor pulse 30 Oreos (I used Oreo Thins) into a fine crumb. Add the melted butter to the processor and pulse a couple of times to combine. The mixture will be thick and quite wet. Pour the mixture into prepared pan. With medium pressure using the back of a spoon pat the crumbs down into the bottom to make a compact, thick crust. Bake  for 10 minutes. Remove from the oven and set aside.in the refrigerator. Leave oven on and reduce the temperature to 325 degrees

FOR THE PEANUT BUTTER FILLING

 Using a handheld or stand mixer fitted with a paddle attachment, beat the Cream Cheese and Granulated Sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the Sour Cream and beat until fully combined. Then add the Peanut Butter, Vanilla Extract, and Salt and beat until fully combined. On medium speed, add the Eggs one at a time, beating after each addition until just blended. After the 3rd Egg is incorporated into the batter, stop mixing. Pour the Cheesecake Filling onto the crust. Spread evenly on top with a rubber spatula or back of a spoon. 

Bake for 50-60 minutes or until the Cheesecake appears set on top and the edges are browned. The bars will be puffy, but will sink slightly down as they cool. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3–4 hours (and up to 1 day) before topping with chocolate. 

FOR THE CHOCOLATE TOPPING

Cut the Butter into Tablespoon-size pieces and place in a sauce pan over medium low heat. Pour Chocolate Chips on top. Stir constantly until smooth. Let the mixture cool for 2–3 minutes, then pour and spread evenly over chilled Cheesecake Bars. Chill in the refrigerator for 45–60 minutes until the Chocolate Topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate Topping must be completely set and solid on top of the Cheesecake Bars before slicing. To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.

RECIPE

INGREDIENTS

4 Small Cucumbers sliced into 1/4 inch slices

1/2 Red Onion thinly sliced

2 Tablespoons Kosher Salt

2 cups White Vinegar (or Apple Cider Vinegar)

1 cups Granulated Sugar

1/4 cup Pickling Spice

DIRECTIONS

Place the sliced Cucumbers and Onion in a mixing bowl and sprinkle them with the Kosher Salt. Toss together to coat the Vegetables well and let sit for about 2 hours. While the Pickles and Onions are resting in the salt, begin heating a sauce pan over medium high heat and add the Vinegar, Sugar and Pickling Spice and stir to blend. Bring the Vinegar and Sugar mixture to a boil stirring frequently until the Sugar is completely dissolved. Simmer the Pickling Liquid for 2-3 minutes and remove from the heat. Cover and let the Spices steep in the Liquid until the Vegetables are ready. When the 2 hours are up, fill the bowl with water to cover and swish the Vegetables around to remove as much of the Salt as possible. Drain the rinsed Vegetables in a colander for 10-15 minutes. Strain the Pickling Spices through a fine sieve and retain for another use if desired. Pour the strained Pickling Liquid backing the sauce pan and return to the stove over medium high heat. Add the drained Cucumbers and Onions into the Liquid and bring to the boiling point. Reduce the heat to low and simmer 1-2 minutes then remove the Pickles from the heat. Completely cool the Bread and Butter Pickles and transfer them to a jar with just enough of the Liquid to cover. Place any left over Pickling Liquid into a separate jar and save for another Pickling Project if desired.

RECIPE

INGREDIENTS

FOR THE DRESSING

• 2 Tablespoons Lemon Juice
• 1 Tablespoon Champagne Vinegar
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Dried Basil
• 1 clove Fresh Garlic minced
• 2 teaspoons Dijon Mustard
• 1 tablespoon Olive Oil
• 2/3 cup Mayonnaise

FOR THE CHICKEN SALAD

• 1 Large Boneless Skinless Chicken Breast cooked and cut into 1/2 to 3/4 inch dice
• 1/2 small Red Onion diced
• 1 medium sized Cucumber seeded and diced
• 3/4 cup Baby Spinach Leaves roughly chopped
• 1/4 cup Kalamata Olives sliced
• 2/3 cup crumbled Feta Cheese
• 1/2 cup seeded and diced Roma Tomatoes (optional)
• Your Favorite Bread or Pita Pocket (optional)

DIRECTIONS

In a mixing bowl, whisk together the Lemon Juice Champagne Vinegar, Salt, Pepper, Basil, Oregano and Dijon Mustard until well blended. Whisk in the Olive Oil and Mayonnaise until the Dressing is creamy. Place the Greek Chicken Salad Dressing in the refrigerator while you compose the Chicken Salad.

In another mixing bowl, toss together all of the Chicken Salad Ingredients until well blended. Pour in the Salad Dressing and stir together to coat all the Chicken Salad Ingredients. Serve on a Spinach or Lettuce lined plate and top with the seeded and diced Tomatoes or serve in a Pita Pocket or your favorite Bread or Roll. 

RECIPE

INGREDIENTS

• 1 8-ounce package of Cream Cheese at room temperature
• 2 Tablespoons Sour Cream
• 1 Tablespoon Mayonnaise
• 1 teaspoons  fresh Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 Garlic Clove, minced
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon Hot Pepper Sauce
• 14 ounces Artichoke Hearts, drained, coarsely chopped
• 1  cup Baby Spinach chopped
• 1/2 cup each Mozzarella and Parmesan Cheeses
• 1Tablespoon Dried Minced Onion
• 1 Tablespoon Freeze Dried Chives
• 2 teaspoons minced seeded Jalapeños
• 2 Tablespoons Roasted Garlic Oil or Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Dried Oregano
• 1 1/2 Tablespoons All Purpose Flour
• 2 cups Half & Half or Cream (or even Milk)
• 10-12 Lasagna Noodles cooked according to package directions
• 1 cup shredded Mozzarella Cheese

DIRECTIONS

In a large mixing bowl, blend together the softened Cream Cheese and the next 7 ingredients until well mixed and smooth. Add the Artichoke Hearts, Baby Spinach, Jalapeños, Minced Onion, Chives and the Mozzarella and Parmesan Cheeses and mix well. This is the Artichoke Spinach Dip. Melt the Roasted Garlic Oil or Butter in a sauce pan over medium heat and when it gets bubbly, sprinkle in the Flour and Seasonings and stir constantly for 3-5 minutes to create a medium thick Roux. Add the Half & Half and cook 5-7 minutes whisking constantly until the White Sauce is smooth and creamy. Preheat the oven to 350 degrees. Spray a baking dish with non stick cooking spray and spread half of the White Sauce over the bottom of the dish going all the way out to the edges. Lay the cooked Lasagna Noodles one at a time on a work surface, and spread with 1/4 to 1/3  cup of the Artichoke Spinach Dip from end to end. Roll up the Noodles packing in the sides as you go and place the Roll Up seam side down on top of the White Sauce in the baking dish. Continue with the remaining Lasagna Noodles and Dip creating 2 rows of Artichoke Spinach Dip Lasagna Roll Ups. Top the Roll Ups with the remaining White Sauce and finish with the shredded Mozzarella Cheese. Sprinkle some additional Freeze Dried Chives on top of the Cheese for a little color if desired and bake for 20-25 minutes until the Roll ups are tender and bubbly and the Mozzarella is lightly browned. 

RECIPE

INGREDIENTS

• 6 Breakfast Sausage Links castings removed and Meat crumble and cooked
• 5 strips Bacon cooked and crumbled
• 1/4 pound Honey Ham chopped
• 3 Eggs scrambled
• 1 1/2 cup Shredded Cheddar Cheese, 1/2 cup reserved for topping.
• 8 ounces Cream Cheese softened
• 1 1/2 cups Sour Cream
• 1 bunch Scallions sliced
• Salt and Pepper to taste
• 6 Everything Bagels sliced 1/8-1/4 inch thick
• 3 Tablespoons Butter
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder

DIRECTIONS

Preheat the oven to 225 degrees. Lay out the Bagel slices on a baking sheet lined with parchment. Place the Butter, Onion Powder and Garlic Powder in a microwave safe bowl and microwave on high for 30 seconds. Stir the melted Butter and brush the Bagel slices. Bake for 15-20 minutes until the slices are slightly browned and crispy. Increase the oven temperature to 350 degrees. In a mixing bowl and mix together the first 9 ingredients until well blended and smooth. Spray an oven proof casserole dish with non stick cooking spray and add the Breakfast Dip and smooth it out so that it is nice and evenly distributed. Sprinkle the 1/2 cup of reserved Cheddar Cheese on top and bake for 20-30 minutes until the Dip is lightly browned and bubbly. Broil the top if necessary to make it browned. Serve the warm Breakfast Dip with the Bagel Chips.

RECIPE

INGREDIENTS

FOR THE BECHAMEL SAUCE

• 2 Tablespoons Roasted Garlic Oil or Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 teaspoon Dried Basil
• 1/2 teaspoon Dried Oregano
• 1 1/2 Tablespoons All Purpose Flour
• 2 cups Half & Half or Cream (or even Milk)

FOR THE LASAGNA

• 1 Pound Ground Beef
• 1/2 Sweet Onion diced
• 1 cloves Fresh Garlic minced
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 2 teaspoons Dried Basil divided
• 2 teaspoons Dried Oregano divided 
• 1 teaspoon Crushed Red Pepper Flake divided
• 2 1/2 cups Tomato Sauce
• 2 cups Ricotta Cheese
• 1 Large Egg beaten
• 1 Tablespoon Olive Oil
• 9-12 Lasagna Noodles cooked according to package directions 
• 1 1/2 cups Shredded Parmesan Cheese
• 2 1/2 cups Shredded Mozzarella Cheese
• Fresh Basil chopped for garnish (optional)

DIRECTIONS

FOR THE BECHAMEL SAUCE

Heat the Roasted Garlic Oil or Butter in a sauce pan over medium heat and when it gets bubbly, add the Flour and Seasonings and stir to create a medium thick Roux. Cook the Roux an additional 1-2 minutes to eliminate the starchiness of the Flour, then whisk in the Hall & Half. Cook the Sauce stirring constantly for 5-7 minutes until it reaches the boiling point. Adjust the thickness of the Sauce with more liquid if necessary. Set aside to cool.

FOR THE LASAGNA

In a skillet over medium heat, cook the Ground Beef, Onions, and Garlic for 8-10 minutes until no longer pink. Season the Ground Beef, Onions and Garlic with half of the seasonings retaining the remainder of the seasonings for the Ricotta Cheese.  When the Ground Beef is cooked through, divided it into 2 equal portions and separate them. Add 3/4 cup of the Tomato Sauce to half of the Ground Beef and add the 3/4 cup of the Bechamel Sauce to the other half. Mix the Ricotta Cheese, remaining Seasonings and the beaten Egg in a mixing bowl and stir to blend well. Preheat the oven to 350 degrees and brush a baking dish with the Olive Oil across the bottom and up the sides. Spread the remaining Tomato Sauce in the bottom of the baking dish and place 3-4 of the Lasagna Noodles in the dish to evenly cover the bottom. Spread 1/2 of the Ricotta Cheese Mixture evenly over the Noodles working all the way out to the edges to completely cover them. Top the Ricotta Cheese Mixture with the Ground Beef in the Bechamel Sauce. Sprinkle the Meat Sauce with half of the Parmesan and Mozzarella Cheeses. Place another layer of Noodles over the White Meat Sauce and Cheese layer. Spread the second Noodle Layer with the remaining Ricotta Cheese Mixture followed by the Ground Beef in the Tomato Sauce, again making sure to completely cover the Noodles. Sprinkle the Remaining Parmesan Cheese over the second layer. Arrange the remaining Lasagna Noodles over the second layer and press down on it gently to make sure the layers are even. Top the final layer of Noodles with the remaining Bechamel Sauce and Mozzarella Cheese. Sprinkle with a little Dried Basil for color if desired and bake for 30-45 minutes until the Cheese is lightly browned and the Lasagna id bubbly. Let the Red & White Lasagna rest for 10-15 minutes then slice and serve garnished with the Fresh Basil if using.

RECIPE

INGREDIENTS

1 pound flakey White Fish (such as Cod or Haddock)

1 teaspoon Salt divided

1/2 teaspoon Black Pepper divided

1/4 cup Water

2 cups shredded Cabbage & Carrots (Cole Slaw Mix)

2/3 cup Mayonnaise

2 Tablespoons Lime Juice

1 teaspoon White Vinegar

1 1/2 Tablespoons Granulated Sugar

1/2 teaspoon Ground Cumin

1/2 teaspoon Smoked paprika

1/2 teaspoon Chili Powder

2 teaspoons Freeze Dried Chives

4 Tostadas or 4 inch Corn Tortillas (cut down to 3 inches)

8 8 inch Flour Tortillas 4 of them cut down to 6 inches

8 slices American Cheese

4 Tablespoons Fresh Salsa

Mexican Crema** for serving

DIRECTIONS

Preheat the oven to 350 degrees and place the Fish Filets in a baking dish. Add the Water and season the Fish with 1/2 teaspoon Salt and 1/4 teaspoon of Black Pepper. Cover the baking dish with foil or a cover and bake for 15-20 minutes until the Fish is White and Flakey. Fry the 3 inch Tortillas (if using) in 1/4 cup of Canola Oil until they are crispy like Tortilla Chips. In a mixing bowl, add the Mayonnaise, Lime Juice, Vinegar, Sugar, the remaining Salt and Pepper, Cumin, Smoked Paprika, Chili Powder, and Dried Chives and whisk together until well blended. This is our Cole Slaw Dressing. Dress the Cabbage and Carrot Mix with the Dressing and toss to coat well. Set aside in the refrigerator until you are ready to assemble the Crunch Wraps. When the Fish Filets are Poached, cut each Filet into 2 pieces (this should yield 4 equal portions) and let them cool down for 10-15 minutes. On a work surface, lay out one of the 8 inch Flour Tortillas and top with 1 slice of the American Cheese. Break up and place 1 of the Fish portions on top of the Cheese. Top the Fish with one of the Crispy Corn Tortillas (or Tostada, or even 3-4 Tortilla Chips). Spoon 1 Tablespoon of the Fresh Salsa on top of the Chip(s) followed by a heaping Tablespoon of the Southwestern Coleslaw and finish with another slice of Cheese. Place one of the 6 inch Flour Tortillas over the Crunch Wrap Filling and continuously fold up the edges of the bottom Flour Tortilla to cover the smaller Tortilla all the way around by at least 2 inches. Turn the Crunch Wrap over and place seam side down on a tray. Complete the process with the remaining Ingredients to make a total of 4 Fish Taco Crunch Wraps. Spray the basket of an Air Fryer with Non Stick Cooking Spray and place one or two of the Crunch Wraps in the basket seam side down. Spray the top of the Crunch Wrap(s) with a little more Cooking Spray and Air Fry for 4-5 minutes at 350 degrees. Turn the Crunch Wrap(s) over and spray the bottoms with a little more Cooking Spray and Fry for 4-5 additional minutes until the Crunch Wraps are lightly browned and crispy. Serve with the Mexican Crema** (if using) or Tartar Sauce.

**1/2 cup Sour Cream

1/4 cup Mayonnaise

2-3 Tablespoons Lime Juice

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Ground Cumin

1/2 teaspoon Chili Powder

RECIPE

INGREDIENTS

• 1/2 pound Pork Tenderloin seasoned with Salt & Pepper to taste
• 10 ounces Fresh Ramen Noodles
• 2 Tablespoons Canola Oil
• 3 ounces Snow Peas
• 1 1/2 cups shredded Cabbage & Carrots (cole slaw)
• 1 ear of Fresh Corn kernels cut off the cob
• 3 cloves Fresh Garlic minced
• 1 Tablespoon minced Fresh Ginger
• 1 cup Kale Chips (optional)
• 3 cups Water
• 2 Tablespoons Rice Vinegar
• 1 Tablespoons Soy Sauce
• 1 teaspoon Chicken or Vegetable Base
• 3 Tablespoon Toasted Sesame Oil divided
• 2 Large Eggs
• 1 teaspoon White Vinegar

DIRECTIONS

Heat the Canola Oil in a skillet over medium high heat. When the Oil gets shimmery, add the Pork Tenderloin and sear on all sides until the Meat reaches and internal temperature of 145-155 degrees. Remove from the skillet set aside to rest. In the same skillet stir fry the Snow Peas, Cabbage, Carrots and Corn for about 2 minutes. Add the Garlic and Ginger and continue cooking, stirring constantly for an additional 5-7 minutes until the Vegetables are crisp tender and lightly browned. Remove from the heat. In a large sauce pan over high heat, add the Water, Rice Vinegar, Soy Sauce, Chicken of Vegetable Base and 1 Tablespoon of the Toasted Sesame Oil and bring to a boil. Add the Ramen Noodles and cook for about 2 minutes (or follow the package directions) until the Noodles are al dente. Drain the Noodles retaining the Broth and rinse them with cold water. Keep the Broth hot over medium low heat. Toss the Noodles with the remaining 2 Tablespoons of Toasted Sesame Oil to keep them from sticking together and set aside. In a small sauce pan, bring 3 cups of water and the White Vinegar to a boil. Gently lower the Eggs into the boiling water and cook for about 6 minutes (longer if you like your Eggs cooked harder). Transfer the Eggs to an Ice Water Bath and when they are cool enough to handle, peel them and sliced them in half lengthwise. Slice the Pork Tenderloin into 1/2 inch thick strips. To assemble the Ramen Bowls, place 1 serving of the Noodles in a bowl and arrange a few slices of Pork, the Vegetables and Half of a soft boiled Egg. Pour about 1/2 to 2/3 cup of the Hot Broth over the Meat, Vegetables and Noodles and enjoy.

RECIPE

INGREDIENTS

• 2 cups Israeli CousCous
• 1 cup chopped Pecans
• 1 cup Dried Cranberries
• 2 cups Baby Spinach and Baby Arugula Blend loose packed
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 tablespoons Butter
• 2 cups Chicken or Vegetable Stock
• Juice of 1 Lemon

DIRECTIONS

Heat the Butter in a skillet over medium heat and when it becomes bubbly, add the CousCous and the chopped Pecans. Season with the Salt and Pepper and cook, stirring frequently for 5-7 minutes until the CousCous and Pecans are lightly browned. Pour the Chicken or Vegetable Stock into the pan and continue cooking for about 15 minutes stirring constantly until most of the liquid is absorbed. Add the Dried Cranberries and the Spinach and Arugula Blend and continue cooking until the Greens are wilted and the CousCous is tender and creamy. Turn off the heat and squeeze the Lemon juice into the Toasted Pecan Cranberry CousCous and stir to blend. Serve alone or with a Protein of your choice.  

RECIPE

INGREDIENTS

• 9-10 Packaged Brie Bites or Brie Cheese cut into 10 2 inch pieces
• 1 Puff Pastry Sheet rolled into a 12 inch square
• 10 Tablespoons Hot Pepper Jelly
• 6 slices cooked and crumbled Bacon
• 1 Egg beaten (Egg Wash)

DIRECTIONS

Preheat the oven to 400 degrees. On a work surface, cut the Puff Pastry Sheet into 12 equal squares. Slice the Brie Bites or pieces in half to create a top and bottom. Place the bottom of the Brie onto 1 of the Puff Pastry squares and top with 1 Tablespoon of Hot Pepper Jelly. Top the Hot Pepper Jelly with about 1 teaspoon of the crumbled Bacon. Place the Brie top on and fold up the corners and sides of the Puff Pastry square and pinch the seams together to fully enclose the Cheese, Jelly and Bacon. Place on a baking sheet lined with parchment seam side down and form into a circler shape. Repeat the process with the remaining Puff Pastry, Brie, Jelly and Bacon. Brush the Bacon Hot Pepper Jelly Brie Bites with the beaten Egg and bake for 15-20 minutes until the Pastry is lightly browned and puffed up.