Chocolate-Hazelnut and Banana Ravioli

Ingredients:

•  16 won ton wrappers
• 1 banana, peeled and diced
• 1/4 cup dark brown sugar
• 1/3 cup finely chopped walnuts
• 1 egg, beaten
• 1/3 cup Nutella (chocolate-hazelnut spread)
• vegetable oil for frying

In a small bowl, combine the banana, sugar and walnuts.

Using a pastry brush, lightly brush the edges of each won ton wrapper. 

Put 1 teaspoon of the banana mixture and top with a teaspoon of the chocolate-hazelnut spread in the centerof each wrapper.

 

Fold 1 corner of each won ton wrapper diagonally over the filling to form a triangle. Press the edges together to seal and refrigerate for 15 minutes.

Fill a large frying pan with about 3/4-inch oil. 

Heat over medium heat until a deep frying thermometer inserted in the oil reaches 375 degrees F. 

Fry the ravioli 3 at a time, turning occasionally, until golden, about 1 minute on each side. 

 Drain on paper towels. 

Cool for 2 minutes and serve warm. 

***The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.***

Clam Chowder

Ingredients:

• 3 (6.5 ounce) cans minced clams
• 2 medium diced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup unsalted butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tbsp red wine vinegar
• 1 1/2 teaspoons salt
• 1/2 tsp ground black pepper 

Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil. 

Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper. 

Serve warm with some whole grain croutons on top. 

Plum Tart With Meringue Topping

Ingredients:

2 1/4 sticks butter
3 cups all-purpose flour
3 egg yolks
3 tbsp powdered sugar
1/2 tsp baking powder
1 1/2 lb plums
1 tbsp cinnamon
2 tbsp bread crumbs

Meringue:
3 egg whites
5 tbsp powdered sugar

 Preheat the oven to 385 F

Mix together butter, flour, egg yolks, powdered sugar and baking powder into a bow. Refrigerate for about 30 minutes.

After 30 minutes put the pastry onto a lightly floured surface and knead for a few seconds until it is smooth. Save 1/4 of the dough for some crumble on top.Roll out the rest of the dough thinly into a 23 cm (9 in) round. Use the pastry to line a 20 cm (8 in) round tart tin with a removable base, pressing down firmly. Trim the edges, then lightly prick the base with a fork. Put the pastry case into the refrigerator to chill for additional 15  minutes.

Meanwhile, make the filling. Halve and stone the plums.
Spread 2 tbsp bread crumbs on top of the pastry, add the plums, sprinkle the cinnamon on top of he plums and crumble the remaining dough on top of the tart. 

Bake the tart for about 20 minutes.

When the tart is baking make the meringue, put 3 egg whites into a clean bowl and whisk until they form soft peaks. Add 1 tablespoons of sugar at a time, whisking well between each addition, until the meringue is stiff and shiny.

After 20 minutes lover the temperature of the oven to 350 F, take the tart out and spoon the meringue on top of the pie and spread it evenly 

Bake the tart for additional  20 minutes until the meringue is golden brown.

 

 

 

 

Chocolate Wafers

Ingredients:

• 1 box of ready wafers sheet
• 1 1/4 sticks of butter
• 1/2 cup sugar
• 1/2 cup milk
• 2 tbsp unsweetened cocoa powder
• 1 cup milk powder

In a saucepan, under low heat combine the butter, sugar, milk and cocoa powder; bring to a boil.
Cool at room temperature. When the mixtures is cooled add the milk powder and mix until smooth.
Spread the mixture on wafer's sheet and top it with another, cover the second one and continue until you have 7 layers top with plain sheet.
Store it in a plastic container.

Cheesy Chicken Taquitos

Ingredients:

• 12 flour tortillas
• 4 cups chicken, cooked and shredded
• 4 ounces philadelphia cream cheese
• 2 cups mexican four cheese, shredded
• 1/3 cup ortega taco sauce
• 2 tbsp butter
• 1 tsp mrs.dash seasoning
• 1 tsp garlic powder
• 1 tbsp tabasco hot sauce
• 2 tbsp vegetable oil
• 1 can light red kidney beans
• salt

Preheat oven to 425 F.

In a sauce pot over medium heat melt butter. Add mrs. dash and garlic powder. Stir to combine and cook for 1 minute. Add cream cheese and stir until melted and combined with butter and seasonings.
Whisk with taco sauce, tabasco sauce and milk and simer 8 minutes. Add kidney beans and salt to taste. Combine chicken with the sauce mixture.

Lay out a tortilla, fill with 1/3 cup chicken mixture and 3 tbsp mexican four cheese. Tightly roll up the tortilla and place on a greased baking sheet. Brush each taquito with vegetable oil on all sides.

Bake for about 16 minutes until golden brown ( rotate the taquitos every 5 minutes ).
Serve with salsa or taco sauce.

Baked Zucchini Fries

Ingredients:

• 2 medium zucchini, sliced into 1/4 inch chips
• 1 cup bread crumbs
• 1/2 cup parmesan cheese
• 1 tsp each paprika
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp chili powder
• 1/2 tsp each black pepper
• 1/2 tsp thyme
• 1/3 cup all-purpose flour, for dredging
• 2 eggs

Slice your zucchini, sprinkle lightly on both sides with salt and set on a baking rack for about 20 minutes to drain some of their liquid.

 In the meantime, mix the bread crumbs, cheese, and herbs/spices.

Pat dry the zucchini slices, then dredge them all on both sides in the flour. Set aside again while you set up your breading station with the eggs and the bread crumbs.

Dip the zucchini slices in the bitten eggs, then gently lay them on both sides in the bread crumb mixture. Make sure they get good coverage.

Put the zucchini slices on baking racks on a sheet pan. That way they’ll get hot air above and below evenly, and you won’t have to flip them halfway through the bake.

Slide the pans into a 425°F oven for about 20 minutes or until the breading is browned in spots.


Meanwhile make the dipping sauce:

Ingredients:

• 1 tsp dried onion
• 2 cloves garlic, minced
• 2 tsp chipotle sauce
• 1/2 tsp tabasco sauce
• 2 tsp dijon mustard
• 2 tbsp cider vinegar
• 2 tbsp honey
• 2/3 cup mayonnaise
• 1/3 cup plain greek yogurt 

Mix all the ingredients in a bowl, chill for about 6 minutes and serve with warm zucchini fries.
Inspired by foodiesarsenal

Coffee Popsicles

Ingredients:

• 7 oz sweetened condensed milk (you can add less or more-depending on how sweet you like it)
• 3 tbsp instant coffee
• 2 1/4 cup milk
• 5 ice cubes

Combine milk, sweetened condensed milk and instant coffee.
Stir everything until the instant coffee dissolves. ( You may need to heat the mixture to dissolve the coffee ).
Cool the mixture then add the ice cubes and blend everything in the blender until the mixture is smooth.
Pour into ice pop mold and freeze for about 5 hours.

Blueberry Zucchini Bread

Ingredients:

• 3 eggs
• 1 cup vegetable oil
• 3 tsp vanilla extract
• 2 1/4 cups sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tbsp cinnamon
• 1 pint fresh blueberries

Preheat oven to 350 F.
Lightly grease 2 loaf pans.

In a bowl beat together the eggs, oil, vanilla and sugar. Beat in the flour, salt, baking powder, baking soda and cinnamon. Gently fold in the zucchini and the blueberries.
Transfer to the prepared loaf pans.

Bake 1 hour 10 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pan, then turn out onto wire racks to cool completely.

Refreshing Ginger Lemonade

Ginger Syrup Ingredients:

• 1 1/2 cups water
• 1/2 cup sugar
• 1/2 cup ginger,minced

Lemonade Ingredients:

• 5 cups water
• 3/4 cup sugar
• juice from 12 fresh limes
• zest of 2 limes

GINGER SYRUP:

Combine the ginger, sugar and water in a pot. Bring the mixture to a boil  then reduce the heat and simmer for 1 hour.
Remove from heat and  strain out the bits of ginger .


LEMONADE:

Combine the sugar, lime zest and 1 cup of water in a pot. Bring the mixture to a boil, stir to dissolve the sugar.
Remove from heat and let it cool.
Place the lime juice in a pitcher .Pour the simple syrup in to the lime juice. Add up to 4 cups of water to taste.

Add the ginger syrup to the lemonade. Stir and serve.

Grilled Asian Steak

Ingredients:

• 1 1/2 lbs new york steak
• 1 1/2 cups reduced sodium soy sauce
• 2 garlic cloves, minced
• 1 1/2 tsp fresh ginger, minced
• 1 tbsp lime juice
• 1 tsp sesame oil
• 1 tsp rice vinegar
• 2 tsp agave nectar
• 1 tbsp chili paste (optional)

In a large resealable plastic bag, combine all the ingredients; add steak. Seal bag and turn to coat; refrigerate for about 3 hours.

Drain and discard marinade. 
Grill steak, covered, over medium heat for 6-7 minutes on each side (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). 

  

 Let stand for 5 minutes.