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Recipes
Orange Julius
By NicoleP
Combine all ingredients, except the ice cubes
- 6 oz orange juice, from frozen concentrate, unprepared
- 1 cup milk
- 1 cup water
- 1/4 cup sugar
- 1 tsp vanilla
- ice (around 8 large ice cubes)
Orange Chicken
By NicoleP
Sauce: Combine all ingredients in small bowl and set aside
- Orange Sauce:
- 2 lbs boneless chicken pieces, skinned
- 1 egg
- 1 1/2 tsp salt
- white pepper
- oil (for frying)
- 1/2 cup plus 1 tbsp cornstarch
- 1/4 cup flour
- 1 tbsp minced ginger root
- 1 tsp minced garlic
- dash crushed hot red chilis
- 1/4 cup chopped green onions
- 1 tbsp rice wine
- 1/4 cup water
- 1/2 to 1 tsp sesame oil
- 2 tsp minced zest and 1/4 cup juice from large orange
- 1/2 tsp sugar
- 2 tbsp chicken stock
- 1 tbsp light soy sauce
Green Goddess
By NicoleP
In a food processor, combine all ingredients
- 1 1 1 cup packed mixed fresh herbs, chopped
- 1 1 1 garlic clove
- 2 2 2 green onions
- 1 1 1 lemon, juiced
- 2 2 2 tbsp olive oil
- 3/4 3/4 3/4 cup plain greek yogurt
- salt and pepper
Spinach Bacon Bleu Stuffed Chicken Breast
By NicoleP
Place chicken inside a 1 gallon freezer bag
- 4-6 boneless, skinless chicken breasts
- 2 eggs
- 1 cup seasoned bread crumbs
- 1 pkg frozen spinach
- 6 oz crumbled bleu cheese
- 4-6 slices cooked crumbled bacon pieces
- 1 small onion, finely chopped
Creamy Basil Sauce
By NicoleP
In a food processor, combine all ingredients
- 1/2 cup 1/2 cup plain yogurt
- 1/4 cup 1/4 cup sliced basil
- 1 tbsp 1 tbsp chives
- 1 small 1 small garlic clove
- 1 tbsp 1 tbsp honey
- 1/2 1/2 lemon, juiced
- salt and pepper
Baked Potato Soup
By NicoleP
Preheat oven to 400 degrees and bake the potatoes for one hour or until done
- Garnish:
- 2 medium potatoes (about 2 cups chopped)
- 3 tbsp butter
- 1 cup diced white onion
- 2 tbsp flour
- 4 cups chicken stock
- 2 cups water
- 1/4 cup cornstarch
- 1 1/2 cup instant mashed potatoes
- 1 tsp salt
- 3/4 tsp pepper
- 1/2 tsp basil
- 1/8 tsp thyme
- 1 cup half & half
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled cooked bacon
- 2 green onions, chopped (green part only)
Pesto Grilled Squash with Balsamic Glaze
By NicoleP
Heat grill to high heat. In a colander, toss the squash and zucchini with 2 tsp salt; drain for 30 minutes
- 1 1/2 lbs yellow squash and zucchini, sliced diagonally into 1/2" thick ovals
- 2 tsp + 1/4 tsp kosher salt
- 1 cup packed fresh basil leaves
- 1/4 cup + 2 tbsp extra virgin olive oil
- 2 tbsp grated Parmesan cheese
- 1 clove garlic
- 1/4 cup pine nuts, plus extra for garnish
- Balsamic glaze, for garnish
Sweet & Spicy Grilled Pineapple Pork Chops
By NicoleP
Preheat grill to medium-high heat
- 2 lbs boneless, center-cut pork chops
- Salt & pepper, to taste
- 1 can (20 oz) sliced pineapple, juice reserved
- 2 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 1/8 tsp crushed red pepper flakes
- scallions (optional)
Caprese Zoodle Salad
By NicoleP
Combine zucchini noodles, tomatoes and mozzarella in a large bowl
- 4 medium zucchini, cut into noodles using a spiralizer or similar tool
- 4 oz red cherry tomatoes, halved
- 4 oz gold cherry tomatoes, halved
- 8 oz small balls of Buffalo mozzarella, drained
- 1/2 cup prepared pesto
- Fresh basil leaves, for garnish
Caramel Pumpkin Pie Dip
By NicoleP
In a bowl, mix cream cheese with confectioner's sugar and vanilla extract until well-combined
- Optional:
- 1 pkg (8 oz) cream cheese, softened
- 2 tbsp confectioner's sugar
- 1 tsp vanilla extract
- 1 can (15 oz) pure pumpkin
- 1 tsp pumpkin pie spice
- 5 graham crackers, crushed and divided
- 3 tbsp caramel sauce, divided
- Apples, sliced for serving
- whipped cream, crushed pecans