Ingredients 2 cups water 2 cups sugar 2 bags Tazo Passion Tea Gin Club Soda
Start with the tea. Bring the 2 cups of water to a boil in a saucepot on the stove. Steep the tea bags in the water for 5-6 minutes.
Next turn the tea into simple syrup. Stir in the sugar until completely dissolved. Once dissolved you can let the syrup cool and put it in a bottle in the fridge. It should keep for a couple of weeks.
Once all of that is done you’re ready to make your drink. Mix 1.5 oz gin with 1 oz of the passion fruit tea simple syrup in a pint glass full of ice. Fill the glass the rest of the way with club soda, top with a lime wedge, and enjoy.
Ingredients 1 sheet puff pastry, thawed 2 pieces tilapia (fresh or thawed) 6 medium-sized shrimp, chopped 2 tbsp chopped red onion 2 tbsp chopped cilantro 1 tbsp lemon juice salt and pepper to taste
Preheat your oven to 375.
For the filling, mix the shrimp, onion, cilantro, lemon juice, salt, and pepper in a bowl and let them sit while you prepare the rest of this dish.
Place the puff pastry onto a cookie sheet. Place the tilapia fillets on one side of the pastry lengthwise.
Top the fish with the filling you prepared earlier and fold the other half of the puff pastry over the top of your fish. Crimp the edges shut with your fingers.
Bake for 25 minutes until the crust is golden brown.
Ingredients 1 3-4lb chuck roast 12oz jar pepperoncini peppers 1 packet ranch dip mix salt and pepper to taste
Combine all ingredients (including juice from jar of peppers) in slow-cooker and cook on low temp for 8 hours. Shred beef and serve over rice or mashed potatoes.
Ingredients 1 pound box of pasta, cooked and drained 2 medium chicken breasts, cooked and shredded 1/2 onion, chopped 4 slices bacon 1-1/2 cups blue cheese dressing 1/2 cup buffalo wing sauce 1 cup shredded mozzarella cheese
Instructions Preheat oven to 375.
Cook the bacon strips in a skillet over medium heat until they are dark brown and crispy. Using tongs remove the bacon strips from the pan and place them on a few pieces of paper towel to drain the excess oil.
Cook the onion in the bacon grease until the pieces are soft and translucent.
Crumble the bacon into a large bowl and add the onion, pasta, chicken, blue cheese dressing, and buffalo wing sauce. Stir until the ingredients are combined and the sauce coats all of the pasta.
Pour mixture into a large baking dish.
Cover the pasta with the shredded mozzarella and bake for 20 minutes or until the cheese is melted and beginning to brown. Serve immediately.
Ingredients: 1 can spam 1 can condensed cream of mushroom soup 2 slices of American cheese 2 tbsp milk 1/4 cup mayo 3 cups macaroni 1 bag lays original potato chips
Cook the macaroni according to the directions on the package.
Combine the spam, cream of mushroom soup, cheese, milk, and mayo in a food processor and pulse away until the spam is chopped up into small chunks.
When the macaroni is cooked, drain it and add it immediately to a large bowl with the spam mixture and mix everything together.
Put the mixture into a lightly greased microwave-safe dish and top it with crushed potato chips.
In a separate bowl beat the butter till softened. Add the sugar and beat till fluffy. Add the egg and 1/2 teaspoon of almond extract and beat well. Add the flour mixture and beat till well mixed.
Divide the dough into fourths, form each portion into a 12 inch roll. Place 2 of the rolls 4 to 5-inches apart on an ungreased cookie sheet. Flatten each roll till it is about 3 inches wide. Repeat with the remaining rolls. Brush each flattened roll with milk and sprinkle about 2 tablespoons of almonds each.
Bake for 12-14 minutes or till edges are lightly brown.
While still warm, cut crosswise on the diagonal into 1 inch strips. Cool completely on a wire rack.
Stir together the powdered sugar, the almond extract and enough of the milk to make a drizzling consistency. Drizzle the icing over the cool bars.
Ingredients: 1 can spaghetti sauce 1 can diced tomatoes 1 can tomato sauce 1 lb ground beef 1 package of frozen spinach (wring to remove excess water) 1 large package of frozen cheese ravioli (you’ll need about 48 ravioli) 1 c shredded mozzarella cheese Italian spices/garlic to taste 9×13 baking dish
Preheat oven to 350.
Mix the spaghetti sauce, tomato sauce, diced tomatoes, garlic, various Italian spices, and about a cup of water in a saucepan on low heat.
Ladle about 1/4 of the sauce onto the bottom of the baking dish.
In a sauté pan brown the ground beef and drain off the fat. Then add the beef to the saucepan.
Next layer the ingredients in the baking dish in the following order:
Ingredients 32 oz whole white button mushrooms 1 large yellow onion 4 cloves garlic 2-3 mild italian sausage links (approx 1/3 lb italian sausage meat) 1/3 cup chardonnay or other dry white wine 12 oz cream cheese 1 egg yolk 1 oz grated pecorino romano or parmesan cheese 1-1/2 tbsp sriracha or other hot sauce 1/4 tsp fresh cracked black pepper (1/2 tsp if not fresh) 1/4 tsp salt
Instructions
Preheat your oven to 350 degrees.
Wash the mushrooms gently under cold running water to remove any dirt and pop out the stems. Dice the mushroom stems finely and set them aside. Peel and dice the onion, and peel and mince the garlic.
Remove the sausage links from their casing and cook over medium heat in a frying pan until cooked fully. Transfer the sausage meat to a plate to cool.
Add the onion and garlic to the same pan and sauté until the onion begins to become translucent. Add the white wine and stir the pan to deglaze all of the sausage bits that were left behind. When the wine has fully cooked down (there is no more liquid left) add the chopped mushroom stems. Cook this until the mushrooms have darkened in color and have softened – about 10 minutes more. Remove onion-mushroom mixture from heat.
In a large mixing bowl combine the cream cheese, sriracha, egg yolk, salt and pepper and mix them together completely. Add the pecorino romano and stir again. Finally add the sausage and the onion-mushroom mixture.
Stuff the mushrooms and place them on a foil-lined cookie sheet.
Bake the mushrooms in your 350 degree oven for 25 minutes.
Leftover stuffing?
Chicken Breast Stuffing: just butterfly the breasts, add about 1/2 cup of the filling inside each breast and bake at 350 for 50 minutes.
Dip to serve with crackers: add the stuffing to an oven-safe dish, bake at 350 for 15 minutes, and top with some additional pecorino romano.
Ingredients: 2 tbsp butter or margarine 1/4 cup lemon juice 3/4 cup white wine (dry Riesling recommended) 1 lb boneless chicken breasts or tenders 2 eggs 2 tbsp milk flour salt and pepper vegetable oil your favorite kind of pasta
Start by pounding out the chicken between some sheets of plastic wrap until the chicken is an inch thick.
Place the flour plus salt and pepper in one pie dish and the milk and eggs into another.
Coat the chicken with a layer of flour, then dredge it in the egg mixture, and then back into the flour again.
Put the chicken in a pan on medium high heat with a little bit of vegetable oil. Cook the chicken on one side and flip it over. It should only take a few minutes on each side to get nice and crispy.
After the chicken is cooked on both sides add the butter, lemon, and white wine and continue cooking it until the butter is completely melted. Serve on top of pasta.
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