Ingredients

• 2 frozen bananas, skins removed and cut in chunks
• 1/2 cup frozen blueberries
• 1 cup orange juice
• 1 tablespoon honey (optional)
• 1 teaspoon vanilla extract (optional)

Directions:

1. Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

Nutritional Information:

Amount Per Serving  Calories: 87 | Total Fat: 0.4g | Cholesterol: 0mg

Serves: 4 servings

Ingredients:

• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice
• 1 tablespoon cinnamon stick
• 1 red onion, chopped
• 3 green onions, chopped
• 1/4 cup extra-virgin olive oil
• 1 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 1/4 cup fresh thyme sprigs
• 1 lime, juiced
• 3 garlic cloves
• 1 Scotch bonnet pepper
• 1 (2-inch) piece fresh ginger, peeled
• Salt
• Pepper
• 2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch pieces
• Mango Salsa, recipe follows

Directions:
In a food processor, combine all ingredients except chicken; puree until smooth. Add all but 1/4 cup of the mixture in a 1 gallon plastic sealable bag. Add the chicken to the bag and let marinate in the refrigerator for 1 to 2 hours.
Heat grill to medium-high. Skewer chicken pieces and grill on 1 side for about 5 minutes. Flip and grill the other side until cooked through and grill marks appear.
Top with the Mango Salsa and serve with 1/4 cup reserved (unused) marinade as a dipping sauce.

Mango Salsa:
• 2 tablespoons brown sugar
• 3 tablespoons freshly squeezed lime juice
• 1/2 teaspoon hot sauce
• 1 tablespoon minced ginger
• 1 mango, diced
• 1 English cucumber, diced
• 2 green onions, diced

In a medium bowl, combine sugar, lime juice, hot sauce, and ginger. Mix thoroughly and add the remaining ingredients. Toss and refrigerate for 1 hour.

Enjoy, Dean Stefanic

Ingredients:
• 12 Brussel Sprouts, sliced very thin
• 1 tsp olive oil
• 1 tsp butter
• 1/2 lemon (juiced)
• salt and pepper to taste

Instructions:
Step 1
Use knife to cut the Brussel Sprouts into half, then remove the root or the stem. Slice the Brussel Sprouts up, the thinner the better.
Step 2
Add 1 tsp olive oil and 1 tsp butter in a cold pan, then put it on high heat. When the butter is melted, add the Brussel Sprouts and the juice of 1/2 lemon. Cook for 40-45 seconds. Add some salt and pepper. Give it a stir.
Step 3
Remove and transfer to a serving plate.
Step 4
The secret of is the super fast cooking time and the slicing method. Seriously, this could be your new favorite veggie.

Ingredients
• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup confectioners’ sugar
• 1/4 cup red maraschino cherries, quartered
• 1/4 cup green maraschino cherries, quartered

Directions 
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine butter, flour, and confectioners’ sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green.
3. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper.

Ingredients:

• 4 tablespoons butter
• 1 teaspoon salt
• 2 large red onions, thinly sliced
• 2 large sweet onions, thinly sliced
• 1 (48 fluid ounce) can chicken broth
• 1 (14 ounce) can beef broth
• 1/2 cup red wine
• 1 tablespoon Worcestershire sauce
• 2 sprigs fresh parsley
• 1 sprig fresh thyme leaves
• 1 bay leaf
• 1 tablespoon balsamic vinegar
• salt and freshly ground black pepper to taste
• 4 thick slices French or Italian bread
• 8 slices Gruyere or Swiss cheese slices, room temperature
• 1/2 cup shredded Asiago or mozzarella cheese, room temperature
• 4 pinches paprika

Directions:

1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!

Ingredients

• 1 Bone in Ham
• 1 cup dark brown sugar, packed
• 1 1/2 teaspoons dry mustard
• 1 teaspoon lime rind, grated
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 tablespoon fresh lime juice
• 24 pecan halves

Directions

1. Prepare and heat ham.
2. Meanwhile, prepare sugar rub. Combine brown sugar with dry mustard, lime rind, ginger, allspice and cloves in bowl. Mix thoroughly with fork. Stir in lime juice to moisten sugar mixture evenly. Set rub aside.
3. Remove ham from oven 30 minutes before meat is done. Pat and rub sugar mixture over your Cook’s ham, covering top end first, then smearing mixture down the sides as evenly as possible. Press pecan halves into sugar covering at regular intervals over ham. Secure nuts with toothpick, if desired, to avoid sliding off.
4. Heat, uncovered, 30 to 45 minutes, basting meat with pan juices every 15 minutes. Remove ham from roasting pan; set onto cutting board face down. Let rest 10 to 15 minutes loosely covered with aluminum foil.
5. Carve ham and serve

Blanco Latte

Ingredients:
2 tablespoons hazelnut syrup, or more to taste
1/2 cup milk
1 scoop French vanilla or hazelnut ice cream
fresh whipped cream
Fresh nutmeg, grated, for garnish
A few hazelnuts, ground in a spice mill on nutmeg grater, for garnish

Directions:
In a small pot, steam milk until it foams. Pour hazelnut syrup into a glass or mug. Add ice cream. Gently pour in the steamed milk and spoon the foam on top. Do not stir. To finish, sprinkle grated nutmeg and ground hazelnut on top.

Toasted Almond Milk with Honey

Ingredients:
8 ounces sliced or slivered almonds
4 cups milk
4 1/2 tablespoons honey
4 shots amaretto (optional)
 Directions:
Preheat oven to 350. Spread almonds in a single layer on a rimmed baking sheet, and toast until golden and fragrant, about 10 minutes. Remove from oven; let cool, and roughly chop.

Place almonds and milk in a medium saucepan; cook over medium heat just until milk begins to steam, 5 to 6 minutes. Remove from heat; let steep, covered, about 30 minutes.

Strain milk mixture into a warmed pitcher or another saucepan; stir in honey until combined. Divide among four coffee cups; add a shot of amaretto, if using, to each. Serve immediately.

Ingredients

• 3 cloves garlic, minced • 2 tablespoons minced fresh ginger root • 1 lime, zested and juiced • 1/4 teaspoon crushed red pepper flakes • 1/2 cup water • 1/4 cup soy sauce • 1/4 cup Worcestershire sauce • 1 tablespoon white sugar • 6 skinless, boneless chicken breast halves

Directions

1. In a medium nonporous bowl, combine the garlic, ginger, lime zest, lime juice, crushed red pepper flakes, water, soy sauce, Worcestershire sauce and sugar. Mix well and place the chicken in the sauce, turning several times to coat. Cover and marinate in the refrigerator for 4 to 24 hours.

2. Preheat an outdoor grill for high heat and lightly oil grate.

3. Grill chicken over high heat for 6 to 8 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

3 eggs
1/2 cup of grated cheddar cheese
butter
milk (about 1 Tablespoon)
green & red peppers
chopped onions, celery & tomatoes
cooked sausage or ham chopped or bacon
 
Mix eggs and milk in bowl with a fork until completely mixed together and yolks are broken.
 
Add the cheese and sausage/ham into eggs and milk. Then add the peppers, onions, celery, tomatoes and salt and pepper.
 
Melt butter in a pan and fry the omelet well on both sides.

Ingredients
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Enjoy, Dean