Recipes

Twisted Tots

1 cup of any cooked protein of your choice (shredded up)
1 bag of Tater tots
1 or 2 types of cheeses of your choice ( I use any type of cheddar cheese)
5 cooked slices of bacon ( to crumble over your taters)
3 jalapenos (optional if you want to spice it up, don’t forget to slice them)
Barbecue sauce of your choice ( I love Sweet Baby Rays)
Sour cream (optional for finished product)

1. Preheat oven to 450 degrees Fahrenheit.
2. Line a sheet pan with parchment paper.
3. Start layering your ingredients starting with the tater tots. Top off with barbecue sauce.
4. Place in oven and let bake for 20 minutes.
5. When pulled out the oven top with sour cream.
6. Enjoy!

Seafood Risotto

© Frances JanischActive TimeN/ATotal Time30 MINYieldServes : 6By GRACE PARISIFebruary 2009

  

Ingredients

• 3 cups bottled clam juice
• 2 1/2 cups water
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• Salt and freshly ground pepper
• 1 1/2 cups arborio rice (10 ounces)
• Pinch of saffron threads
• 1/2 cup dry white wine
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 1/2 pound cooked shrimp, cut into thirds
• 1/2 pound lump crab meat, picked over
• 2 tablespoons chopped flat-leaf parsley
• 1/2 cup mascarpone cheese

How to Make It

Step 1    

In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.Step 2    

In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook for 1 minute, stirring to thoroughly coat. Crumble the saffron into the wine and add it to the rice. Cook, stirring until the wine is absorbed. Add 1 cup of the warm clam juice and cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the juice 1/2 cup at a time, and stirring constantly until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a thick, creamy sauce, about 20 minutes total. Season with salt and pepper.Step 3    

Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp and crab and cook until just heated through. Scrape the seafood into the risotto and stir in the parsley and mascarpone. Serve immediately.

https://www.foodandwine.com/recipes/creamy-seafood-risotto

Strawberry Summer Salad

Ingredients Serving size: 2 Prep time: 15 mins

5 large Strawberries sliced

1 small Red onion sliced

1 cucumber sliced

2 cups of Spinach

2 cups of Mixed greens

Croutons *optional*

Shredded Sharp cheddar cheese *optional*

2 Tablespoons of a vinaigrette of your choice (per serving)

1. Rinse your greens, vegetables, and fruit in warm water with a tablespoon of vineager.

2. Greens, vegetables, and fruits should be completely dry.

3. In a large bowl combine all ingredients. Grab two bowls and split evenly.

4. Add dressing and enjoy!