PORTFOLIO in

KITCHEN
ESSENTIALS and
BASIC FOOD
PREPARATION (HM
151)
Submitted by: Nathan Lou D. Cadabuna
Submitted to: Rey G. Robles

APPETIZER

Spiced Olive
• INGREDIENTS
• Olive Oil
• Lemon
• Orange
• Red Pepper
• Flakes Garlic
•
• Instructions
• Heat 1/3 cup olive oil with 1 strip each lemon zest and orange zest, 1/4 teaspoon red
pepper flakes and 1 smashed garlic clove. Stir in 1 cup mixed olives and a few thyme
sprigs.
 Radish-Anchovy Canapes

Ingredients
Anchovies
Parsley
Lemon
Butter
Cocktail Bread
Radish

Instructions
Finely chop 1 to 2 rinsed anchovies, 2 tablespoons parsley and 1 teaspoon grated lemon zest;
mix with 1 stick softened butter. Spread on pumpernickel cocktail bread and top with thinly
sliced radishes and a squeeze of lemon juice.
 Shaved Brussels Sprout Salad

Ingredients
Blue Cheese
Pecans
Celery
Honey

Instructions
Mix 1/2 cup soft blue cheese with 2 tablespoons chopped toasted pecans.
Spread on celery sticks or crackers and drizzle with honey.
 Kale-Artichoke Dip

Ingredients
Kale
Artichoke hearts
Cream Cheese
Swiss cheese Milk
Parmesan Cheese
Garlic
Salt
Cayenne and
Worcestershire Sauce
Pita chips or crackers

Instructions
Thaw 1 1/2 cups frozen kale and 1/2 cup frozen artichoke hearts; squeeze dry, then roughly
chop. Combine with 4 ounces softened cream cheese, 1/2 cup each shredded Swiss cheese
and milk, 1/4 cup grated Parmesan, 1 minced small garlic clove, 1/2 teaspoon salt and a dash
each of cayenne and Worcestershire sauce in a microwave-safe dish. Cover and microwave 5
minutes, then stir. Serve with pita chips or crackers.
 SAVORY PARTY BREAD

Ingredients
1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds
Instructions
Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf.
Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces.
Place cheese in cuts in bread. In a small bowl, mix butter, green onions and poppy seeds;
drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake until
cheese is melted, about 10 minutes longer.
 SOUPS
SAUSAGE, POTATO AND SPINACH SOUP

INGREDIENTS:
1 tablespoon olive oil 1 pound spicy Italian sausage, casing removed 3 cloves garlic, minced 1
onion, diced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/2 teaspoon crushed red
pepper flakes, optional Kosher salt and freshly ground black pepper, to taste 5 cups chicken
broth 1 bay leaf 1 pound red potatoes, diced 3 cups baby spinach 1/4 cup heavy cream

DIRECTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and
cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain
excess fat. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently,
until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about
10 minutes. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until
heated through, about 1 minute; season with salt and pepper, to taste. Serve immediately.
 CAULIFLOWER CHOWDER

INGREDIENTS:
4 slices bacon, diced 2 tablespoons unsalted butter 2 cloves garlic, minced 1 onion, diced 2
carrots, peeled and diced 2 stalks celery, diced 1/4 cup all-purpose flour 4 cups chicken broth 1
cup 2% milk 1 head cauliflower, roughly chopped 1 bay leaf Kosher salt and freshly ground
black pepper, to taste 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and
crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in the
stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-
4 minutes. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender,
about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in
chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4
minutes. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15
minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as
needed until desired consistency is reached. Serve immediately, garnished with bacon and
parsley, if desired.
 CREAMY CHICKEN AND MUSHROOM
SOUP

INGREDIENTS:
1 tablespoon olive oil 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks Kosher
salt and freshly ground black pepper 2 tablespoons unsalted butter 3 cloves garlic, minced 8
ounces cremini mushrooms, thinly sliced 1 onion, diced 3 carrots, peeled and diced 2 stalks
celery, diced 1/2 teaspoon dried thyme 1/4 cup all-purpose flour 4 cups chicken stock 1 bay leaf
1/2 cup half and half, or more, as needed* 2 tablespoons chopped fresh parsley leaves 1 sprig
rosemary

DIRECTIONS:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with
salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes;
set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms,
onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in
thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk
in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly
thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes;
season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed
until
desired consistency is reached. Serve immediately.
 Creamy Potato Soup

Ingredients
4 slices bacon 3 potatoes, peeled and chopped 1 onion, chopped 1 carrot, chopped 1 cup
chopped celery water to cover 4 cups milk 2 teaspoons salt 1 teaspoon ground black pepper 1
cup sour cream 2 tablespoons all-purpose flour 2 teaspoons paprika

Directions
Step 1 In a large saucepan cook bacon until crisp. Set bacon aside, along with 3 tablespoons of
bacon drippings.
• Step 2 Add potatoes, onion, carrot and celery to drippings. Add enough water to cover
vegetables and cook over low heat until tender, stirring occasionally.
• Step 3 Stir in milk, salt and pepper. Bring to a boil.
• Step 4 In separate bowl, stir together sour cream, flour and paprika. Gradually stir 1 cup of hot
soup mixture into sour cream mixture.
• Step 5 Pour sour cream mixture into soup mixture. Cook until small bubbles break soups
service. Top with chopped bacon pieces.
 Wild Rice and Mushroom Soup

Ingredients
 1 pound baby portobello mushrooms, chopped
 2 tablespoons olive oil
 2 packages (6 ounces each) long grain and wild rice mix
 1 carton (32 ounces) reduced-sodium beef broth
 1/2 cup water
 2 cups heavy whipping cream

Directions
 In a Dutch oven, saute mushrooms in oil until tender. Add the rice, contents of seasoning
packets, broth and water. Bring to a boil. Reduce heat; cover and simmer for 25 minutes.
Add cream and heat through.
 SALAD
Asian Slaw

Ingredients
Dressing ¼ cup cashew or peanut butter 2 tablespoons white miso paste 2 tablespoons lime
juice 1 teaspoon sesame oil 1 teaspoon grated ginger 2 to 5 tablespoons water, or as needed
For the slaw: 6 to 7 cups shredded red and/or green cabbage Mix of peppers: I used 3 Anaheim
and 3 banana peppers; or use 1 red bell and 1 poblano. 2 scallions, chopped ½ cup chopped
cilantro, including stems ½ cup fresh basil, Thai basil, and/or mint 2 Thai chiles or 1 serrano
pepper, diced Sea salt ¼ cup toasted peanuts, pepitas, and/or sesame seeds 1 ripe peach,
thinly sliced

Instructions
Make the dressing: In a small bowl, whisk together the cashew butter, miso paste, lime juice,
sesame oil, and ginger. Whisk in enough water to create a drizzable consistency. Set aside. In a
dry cast-iron skillet over medium heat, char the peppers whole, rotating until the edges have a
little char, about 2 minutes per side. Remove. When cool to the touch, slice in half lengthwise,
remove the stem, ribbing, and seeds and slice horizontally into thin strips. In a large bowl,
combine the cabbage, peppers, scallions, cilantro, basil, chiles, and ¾ of the dressing. Toss
until combined. Add the remaining dressing, if desired, and season to taste with a few pinches
of sea salt. Serve topped with the toasted nuts, seeds, and sliced peaches.
 Best Broccoli Salad

Ingredients
1 pound broccoli crowns 3 tablespoons extra-virgin olive oil 3 tablespoons mayo, I like Sir
Kensington's or vegan mayo 1½ tablespoons apple cider vinegar 2 teaspoons Dijon mustard 1
teaspoon maple syrup or honey 1 garlic clove, minced ¼ teaspoon sea salt, more to taste ⅓ cup
diced red onions ⅓ cup dried cranberries Smoky tamari almonds ½ cup almonds ½ cup pepitas
1 tablespoon tamari ½ teaspoon maple syrup ¼ teaspoon smoked paprika, more to taste

Instructions
Preheat the oven to 350°F and line a baking sheet with parchment paper. Chop the broccoli
florets into ½-inch pieces and any remaining stems into ¼-inch dice. Peel any woody or course
parts from the stem first. In the bottom of a large bowl, whisk together the olive oil, mayo, apple
cider vinegar, mustard, maple syrup, garlic, and salt. Add the broccoli, onions, and cranberries
and toss to coat. Place the almonds and pepitas on the baking sheet, toss with the tamari,
maple syrup, and smoked paprika and spread into a thin layer. Bake 10 to 14 minutes or until
golden brown. Remove from the oven and let cool for 5 minutes (they’ll get crispier as they sit).
Toss the almonds and pepitas into the salad, reserving a few to sprinkle on top. Season to taste
and serve. Notes *Note: Chop the florets into roughly ½-inch pieces. Dice the stem into smaller
¼-inch pieces.
 Shaved Brussels Sprout Salad

Ingredients
4 cups Brussels sprouts ¼ cup extra-virgin olive oil, plus extra for drizzling ¼ cup fresh lemon
juice ½ cup pine nuts, toasted ⅓ cup dried cranberries ⅓ cup grated pecorino cheese, optional
⅓ cup chopped chives Sea salt and freshly ground black pepper

Instructions
Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium
bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives,
and pinches of salt and pepper. Let the salad sit at room temperature for 15 minutes, then taste
and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.
 Easy Pasta Salad

Ingredients
3 cups uncooked fusilli pasta 2 heaping cups halved cherry tomatoes 1 ½ cups cooked
chickpeas, drained and rinsed 2 cups arugula 1 cup Persian cucumbers, sliced into thin half
moons 1 cup crumbled feta cheese 1 cup basil leaves, torn ½ cup minced parsley ½ cup
chopped mint ¼ cup toasted pine nuts Dressing ¼ cup extra-virgin olive oil, more for drizzling 3
tablespoons lemon juice 1 teaspoon Dijon mustard 3 garlic cloves, minced 1 teaspoon herbes
de Provence, or dried Italian seasoning ¼ teaspoon red pepper flakes ¾ teaspoon sea salt

Instructions
Bring a large pot of salted water to a boil. Prepare the pasta according to the package
directions, or until slightly past al dente. Meanwhile, make the dressing. In a small bowl, whisk
together the olive oil, lemon juice, mustard, garlic, herbes de Provence, red pepper flakes, and
salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad
ingredients). Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let
it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula,
cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat.
Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.
 Rainbow Orzo Salad

Ingredients
1 red pepper, diced 1 ripe mango, cubed 1 small cucumber, chopped (1½ cups) ½ small red
onion, diced (1/3 cup) 1 small garlic clove, minced 1 (14-ounce) can chickpeas, drained and
rinsed ½ chopped fresh herbs (mint, basil, and/or cilantro) ½ cup uncooked orzo Extra-virgin
olive oil, for drizzling 1 packed cup arugula ¼ cup toasted pine nuts for the dressing: 2
tablespoons tahini 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1
tablespoon sherry or white wine vinegar ½ teaspoon cumin ½ teaspoon sweet paprika 2
tablespoons water ½ teaspoon sea salt, more to taste freshly ground black pepper

Instructions
In a large bowl, combine the red pepper, mango, cucumber, red onion, garlic, chickpeas, herbs,
salt, and several grinds of fresh black pepper. Cook the orzo according to the package
directions or until al dente. Drain, gently rinse, toss with a little olive oil oil and set aside to cool
to room temp before adding to the salad. Make the dressing. In a small bowl, stir together the
tahini, olive oil, lemon juice, vinegar, cumin, sweet paprika, salt and pepper. Add a few
tablespoons of water until it's a drizzle-able consistency. Add the orzo, dressing, and arugula to
the salad and toss to coat. Season to taste and top with toasted pine nuts. Notes Serve a
slightly bigger group by doubling the amount of orzo (and make extra dressing). This salad is
also delicious with crumbled feta cheese on top. Store leftovers in the fridge for up to 2 days. It's
a great make-ahead salad for lunch the next day.
 MAIN COURSE/MAIN DISH
Cardamom Maple Salmon

Ingredients
1 ½ teaspoons salt 1 teaspoon paprika 1 teaspoon ground cardamom 1 teaspoon ground
coriander ½ teaspoon ground black pepper ¼ cup grapeseed oil 2 tablespoons maple syrup 1
(2 pound) salmon fillet, cut into 3-inch pieces

Instructions
Step 1 Stir salt, paprika, cardamom, coriander, and black pepper together in a bowl. Add oil and
maple syrup and stir until evenly combined. Step 2 Preheat a non-stick frying pan over medium-
high heat, about 350 degrees F (175 degrees C). Step 3 Dredge salmon pieces through the
maple syrup mixture until evenly coated on all sides. Step 4 Cook salmon in the preheated pan
until fish flakes easily with a fork, 5 to 7 minutes per side.
 Spicy Pork Tenderloin with Apples and
Sweet Potatoes

Ingredients
cooking spray 1 tablespoon ground ginger 1 tablespoon light brown sugar 1 teaspoon chipotle
chili powder, or to taste salt and ground black pepper to taste 2 (1 1/2 pound) pork tenderloins 4
apples, peeled and cut into 8 pieces each 1 large sweet potato, peeled and cut into 1 1/2-inch
pieces 4 tablespoons butter, cut into small pieces 1 ½ cups apple cider 1 lime, juiced ½
teaspoon granulated garlic ½ teaspoon ground ginger ⅛ teaspoon chipotle chile powder ⅛
teaspoon garam masala salt and ground black pepper to taste aluminum foil
INSTRUCTIONS
Step 1 Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with
cooking spray. Step 2 Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder,
salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork
tenderloins, using the entire amount. Step 3 Place apples and sweet potatoes in the bottom of
the prepared pan; dot with butter. Step 4 Mix together apple cider, lime juice, garlic, 1/2
teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour
over apples and sweet potatoes and place tenderloins on top. Step 5 Bake in the preheated
oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over,
and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat
thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63
degrees C). Step 6 Remove apples and sweet potatoes to a serving platter using a slotted
spoon. Place tenderloins on top and cover with aluminum foil. ove apples and sweet potatoes to
a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
Step 7 Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-
high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by
one half, 10 to 15 minutes. Step 8 Drizzle sauce over pork, apples, and sweet potatoes. Slice
tenderloins and serve.
 Al's Burmese Chicken Curry

Ingredients
1 teaspoon butter, or as needed 8 shallots, thinly sliced 3 tablespoons red curry paste, or more
to taste 2 tablespoons hot curry powder 1 tablespoon ground red chile pepper 2 ½ pounds
chicken thighs 1 lemongrass, smashed and cut into 1-inch pieces 10 bird's eye chile peppers,
chopped, or to taste 1 tablespoon ground coriander 2 kaffir lime leaves, or to taste 3
tablespoons fish sauce water to cover 1 (14 ounce) can coconut milk 4 tomatoes, quartered ½
small bunch fresh cilantro, chopped, or to taste

Instructions
Step 1 Melt butter in a wok over medium heat. Add shallots and fry until golden, about 10
minutes. Remove shallots and set aside. Add curry paste to the wok and toast until fragrant,
about 3 minutes. Stir in curry powder and ground chile. Add chicken and cook, stirring, until
lightly browned, about 5 minutes. Stir in lemongrass, chiles peppers, coriander, and lime leaves.
Step 2 Pour in fish sauce and enough water to cover chicken. Add coconut milk; cook for 10
minutes. Toss in tomatoes and cook until starting to soften, about 10 minutes more. Reduce
heat to low and simmer until flavors blend, 2 to 3 hours. Step 3 Remove lemongrass and lime
leaves. Garnish curry with the fried shallots and cilantro.
 Sweet Potato and Venison Shepherd's Pie

Ingredients
Toppings: 1 large sweet potato 2 tablespoons unsalted butter, softened 2 tablespoons milk, or
more as needed ½ teaspoon salt, or to taste ¼ teaspoon ground black pepper, or to taste ¼
teaspoon dried sage 1 pinch freshly ground nutmeg ½ cup shredded sharp Cheddar cheese
Filling: 2 tablespoons vegetable oil 1 (8 ounce) package cremini mushrooms, sliced 1 large
onion, chopped 2 carrots, peeled and chopped 1 stalk celery, chopped 4 cloves garlic, chopped
salt to taste 1 pound ground venison 1 teaspoon dried thyme 1 teaspoon dried oregano 1
teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon ground black pepper, or to taste
½ teaspoon dried sage 2 tablespoons all-purpose flour ⅔ cup dry white wine 1 cup low-sodium
chicken broth 1 cup frozen peas
Instructions
Step 1 Preheat the oven to 375 degrees F (190 degrees C). Step 2 Pierce the sweet potato
several times with a fork and wrap in aluminum foil. Place on a baking sheet. Step 3 Roast in
the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven
and let cool enough to handle, 5 to 10 minutes. Step 4 Reduce oven temperature to 350
degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed
baking sheet to prevent bubbling over. Step 5 Peel skin off the sweet potato and place flesh into
a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until
ingredients are combined. Mix in Cheddar cheese gently. Set aside. Step 6 Heat vegetable oil in
a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic.
Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme,
oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine,
breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
Step 7 Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any
browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes.
Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to
10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and
let cool slightly. Step 8 Pour filling into the prepared pie plate. Top with sweet potato mixture
and spread gently across the top, covering most of the filling. Step 9 Bake in the preheated
oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before
serving.
 Gemelli Pasta with Roasted Pumpkin and
Pancetta

Ingredients
2 cups peeled, cubed pumpkin 2 tablespoons extra-virgin olive oil, divided 1 teaspoon fresh
thyme ¼ teaspoon salt ⅛ teaspoon ground black pepper ½ (16 ounce) package gemelli pasta 1
(4 ounce) package diced pancetta 1 cup chicken broth ¼ cup grated Parmigiano-Reggiano
cheese

Instructions
Step 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment
paper. Step 2 Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and
toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper. Step 3 Bake
in the preheated oven for 20 minutes. Remove and set aside. Step 4 Bring a large pot of
unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
Step 5 Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until
starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3
minutes more. Pour in chicken broth and bring to a boil. Step 6 Drain pasta and add to the pan
with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2
minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.
 Beef Stroganoff with Ground Beef

Ingredients
2 tablespoons butter 1 cup sliced fresh mushrooms ⅓ cup chopped onion 1 pound lean ground
beef 2 tablespoons all-purpose flour 1 teaspoon garlic powder 1 teaspoon seasoning salt ½
teaspoon ground paprika ¼ teaspoon ground black pepper 1 (10.75 ounce) can condensed
cream of mushroom soup ¾ cup sour cream, or more to taste 1 tablespoon liquid smoke, or to
taste (Optional) 1 tablespoon Worcestershire sauce

Instructions
Step 1 Melt butter in a large skillet over medium-high heat. Add mushrooms and onions and
saute until onions have turned translucent, about 5 minutes. Add ground beef and cook and stir
until browned and crumbly, 5 to 7 minutes. Sprinkle with flour, garlic powder, seasoning salt,
paprika, and pepper;
stir until mixed in. Step 2 Add condensed soup, sour cream, liquid smoke, and Worcestershire
sauce. Reduce heat to medium, and cook and stir until sauce has thickened, 5 to 7 minutes.
 Low Carb Turkey-Stuffed Peppers

Ingredients
nonfat cooking spray 1 tablespoon olive oil 1 pound ground turkey ½ cup diced onion 3
tablespoons diced fresh jalapeno pepper, or to taste 2 cloves garlic, chopped 2 cups frozen
cauliflower rice (such as Green Giant®) 1 (14.5 ounce) can diced tomatoes, undrained 1 (8
ounce) can tomato sauce ½ cup water 2 teaspoons sambal oelek chili paste ½ teaspoon salt ½
teaspoon freshly ground black pepper 2 large bell peppers, any color - cut in half lengthwise,
cored, and seeded 4 (1 inch) cubes Colby-Jack cheese aluminum foil ⅓ cup shredded Colby-
Jack cheese 4 teaspoons reduced-fat sour cream 8 slices pickled jalapeno peppers (Optional)

Instructions
Step 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking
spray. Step 2 Heat olive oil in a large skillet over medium heat. Stir in ground turkey, onion,
jalapeno, and garlic. Cook and stir until turkey browns and vegetables are tender, 8 to 10
minutes. Drain grease from the skillet. Add frozen riced cauliflower, tomatoes, tomato sauce,
water, chili paste, salt, and pepper; stir until well incorporated. Reduce heat and simmer for 5
minutes. Step 3 Place bell pepper halves in the prepared baking dish. Place 1 Colby-Jack
cheese cube in each pepper half, and fill with turkey mixture. Spoon remaining turkey mixture
into the dish around the peppers. Step 4 Cover dish with aluminum foil, and bake in the
preheated oven for 30 minutes. Remove foil and sprinkle each pepper with shredded Colby-
Jack cheese. Bake, uncovered, until peppers are soft and cheese has melted, about 10 minutes
more. Step 5 To serve, spoon a little turkey mixture onto a plate, and place a bell pepper half on
top of it. Top each serving with 1 teaspoon sour cream and 2 jalapeno slices.
 Copycat Fried Chicken Sandwich

Ingredients
Marinade: 1 cup buttermilk 2 teaspoons kosher salt 1 dash hot sauce, or to taste 1 tablespoon
dry ranch dressing mix (such as Hidden Valley Ranch®) 4 (5 ounce) skinless, boneless chicken
breast halves Breading: 1 ⅓ cups all-purpose flour 2 tablespoons cornstarch 2 teaspoons
kosher salt 1 teaspoon freshly ground black pepper 1 ½ teaspoons cayenne pepper (Optional) 1
tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®) Wash: 1 large egg, beaten
½ cup buttermilk ¼ cup milk The Rest: canola oil for frying 4 soft hamburger buns, toasted and
buttered 6 tablespoons mayonnaise, or to taste 12 dill pickle slices, or to taste

Instructions
Step 1 Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut
diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated.
Transfer to the refrigerator to marinate for 2 to 4 hours. Step 2 Meanwhile, make the breading:
Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
Step 3 Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
Step 4 Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the
breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate
surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire
rack to dry, at least 15 minutes. Step 5 Heat oil in a deep-fryer to between 350 degrees F (175
degrees C) and 375 degrees F (190 degrees C). Step 6 Fry chicken breasts in the hot oil until
golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through.
Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
Step 7 Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.
 Instant Pot Vegan Korma

Ingredients
1 red onion, quartered, divided 1 green bird's eye chile pepper, stemmed ½ cup water, divided
¼ cup raw cashews 2 cloves garlic 2 tablespoons tomato paste 1 (1 inch) piece fresh ginger 5
whole cloves 3 green cardamom pods 1 black cardamom pod 1 bay leaf 1 teaspoon cumin
seeds ¼ teaspoon whole black peppercorns ¼ teaspoon ground coriander ¼ inch cinnamon
stick ¼ cup light vegetable oil 8 ¾ ounces cauliflower, cut into large pieces 5 ¼ ounces broccoli,
cut into large pieces 2 tomatoes, cut into large chunks 1 cup canned chickpeas (garbanzo
beans), drained with liquid reserved 1 carrot, sliced 1 red bird's eye chile pepper, chopped ½
tablespoon garam masala ½ teaspoon ground turmeric ¼ teaspoon chili powder 1 cup baby
spinach leaves 1 cup full-fat coconut milk ½ cup vegan yogurt 2 ounces roasted cashews,
chopped ½ cup chopped fresh cilantro
Instructions
Step 1 Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste,
and ginger together in an electric blender, adding extra water if necessary, until paste is creamy
and has the consistency of a pesto. Set aside. Step 2 Combine cloves, green and black
cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar.
Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion
quarters. Step 3 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select
Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in
oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red
chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close
and lock the lid. Step 4 Select high pressure according to manufacturer's instructions; set timer
for 5 minutes. Allow 10 minutes for pressure to build. Step 5 Release pressure using the
natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and
remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and
serve with roasted cashews and cilantro on top.
 Sicilian Roasted Chicken

Ingredients
cooking spray 1 whole chicken, cut into 8 pieces 1 teaspoon salt 1 teaspoon ground black
pepper 1 teaspoon ground paprika 1 teaspoon garlic powder 1 teaspoon dried oregano

Instructions
Step 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking
spray. Step 2 Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic
powder, and oregano over both sides. Step 3 Roast in the preheated oven until chicken is
browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the
bone should read 165 degrees F (74 degrees C).
 DESSERTS
Mini Twix Caramel Cheesecakes

Ingredients
For the Crust 1 1/2 Cups Graham Cracker Crumbs about 1 1/2 Packages 4 Tablespoons Melted
Butter 1 Teaspoon Sugar For the Cheesecakes 2 8 oz each Packages Cream Cheese, softened
1/3 Cup Sugar 1 Teaspoon Vanilla Extract 1/4 Cup Caramel Sauce 2 Large Eggs 1 Cup Halved
Mini Twix divided * see note

Instructions
Preheat the oven to 350. In a bowl, add the butter, graham cracker crumbs and sugar, stirring to
combine. Press cupcake wrappers into the holes of a muffin tin and fill each one evenly with the
graham crackers. Bake for 5 minutes and remove to cool. In a bowl, beat the cream cheese with
a hand mixer until smooth and creamy. Add the sugar and vanilla extract and beat again. Next,
add one egg and beat on low smooth until just incorporated. Add the next egg and repeat.
Gently fold 1/2 Cup of twix into the batter and spoon evenly between the cupcake liners. Drizzle
a little caramel over each top and using a toothpick, swirl it carefully in. Sprinkle however many
remaining twix as you'd like over each top. Bake for 15-16 minutes and then remove to cool.
Once the cheesecakes have cooled for a bit, place in the fridge for 1-2 hours. Enjoy!
 Copycat Chili’s Molten Lava Cakes

Ingredients
Molten Lava Cakes 1 Box Duncan Hines Fudge Cake Mix 3 Large Eggs 1 Cup Milk 1/2 Cup Oil
1/2 Cup Sour Cream Vanilla Ice Cream , for serving Chocolate Shell Ice Cream Topping , for
serving Caramel Sauce , for serving Hot Fudge 1 14-oz. can sweetened condensed milk 1 12-
oz. bag semi sweet chocolate chips 4 tablespoons unsalted butter 1 teaspoon pure vanilla
extract 1 pinch salt Magic Shell 2 Cups Chocolate Chips (we do half milk, half semi-sweet or all
semi-sweet) 1/4 Cup Coconut Oil

Instructions
Make the Lava Cakes: In a large bowl, stir together the dry cake mix, eggs, sour cream, milk
and oil. Spray a large Cupcake pan with nonstick spray and evenly distribute batter 3/4 way full.
Bake according to package directions. Turn the cakes out onto their tops creating a "volcano"
and allow to cool. Using a pairing or serrated knife, gently cut a hole out of the center without
going clear to the bottom. Fill with hot fudge that is cool and then slice off the bottom circle of
the piece of cake you removed and place it on the hot fudge hole like a lid. Freeze for 30
minutes, up to 2 days with plastic wrap over the pan of cakes. Remove the cakes from the
freezer and reheat in the microwave until warm, about 30 seconds. Top with ice cream,
caramel, and magic shell.
 World’s Best Cinnamon Rolls

Ingredients
1 Cup warm water 1/2 Cup Heavy Cream may substitute whole milk 4 1/2 Teaspoons instant
yeast 1 Cup plus 2 teaspoons sugar divided 1/2 cup buttermilk at room temperature 2
teaspoons fine grain sea salt salt 2 large eggs lightly whisked 1/3 Cup Canola Oil 1/3 Cup
Melted Butter We like Land O Lakes 7-8 Cups all purpose flour We use Lehi Roller Mills or Gold
Medal 2 Dime Sized circles NO MORE [Soy Lecithin] For the Filling 12 Tablespoons softened
butter unsalted 2 Cups Plus 2 Tablespoons packed light brown sugar 1/2 Cup White Sugar 5
Tablespoons ground cinnamon 4 tablespoons cornstarch For the Frosting 6 oz. cream cheese
at room temperature 4 Tablespoons softened butter unsalted 1 1/2 Teaspoon vanilla extract 1
1/2 Tablespoon corn syrup light karo syrup 2- 2 1/2 cups powdered sugar

Instructions
In a glass measuring cup, add the water and cream. Heat in the microwave until warm, about 30
seconds to 1 minute. Make sure it's warm and not hot. Add the yeast and 2 teaspoons of sugar.
Allow to foam for 5-10 minutes. In another measuring cup, add the buttermilk and warm as well.
Making sure it's luke warm, add it to the yeast mixture. In another measuring cup, add the
remaining sugar, salt, oil, butter and eggs, whisking to combine. Add to the yeast mixture in a
standing mixer. Stir with a dough hook to combine. Add the flour over the top and the soy
lecithin. Mix until the dough begins to form a ball then mix for 3 minutes, adding an additional
1/4 cup flour if you were too light handed with the first measurement and it needs more. I never
do, but everyone measures differently
 Chocolate Chip Cookies

Ingredients
Unsalted Butter Brown Sugar White Sugar Eggs Vanilla Flour Salt Baking Soda Cornstarch
Semi-Sweet Chocolate Chips

Instructions:
Heat the oven to 375 and line baking sheets with silpats or parchment paper. In a mixer,
combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. Add the
eggs and vanilla and mix to combine. In a bowl, whisk together the dry ingredients. Turn off the
mixer and add the flour mixture. Mix until almost incorporated then add the chocolate chips. (We
prefer semi sweet or a combination of milk and semi sweet.) VERY IMPORTANT – Scoop
cookies by using a cookie scoop but do not scrape against the side of the bowl, merely scoop,
lift and round the bottom with the other hand then place on a cookie sheet, spread apart so they
don’t end up touching. Bake for 8-10 minutes, depending on your oven. Remove when the
bottoms look set but the tops are not yet brown, just golden in some places. Allow to cool for 2
minutes before moving to a cooling rack or into your mouth. Note – This recipe does not need
totally softened butter. When you can press one with a thumb and leave a nice thumbprint
without sinking through the butter, you’re ready. If you need to hurry, just cut into chunks to
speed up the softening.
 Lemon Poppy Seed Muffins

Ingredients
Flour Sugar Poppy Seeds Baking Powder Baking Soda Salt Sour Cream Whole Milk Vanilla
Almond Extract Lemon Eggs Canola Oil Lemon Glaze Powdered Sugar Whole Milk Almond
Extract Lemon Juice Coarse Sugar

Instructions:
Muffins Preheat oven line muffins tins . Whisk together all the dry ingredients. In a separate
bowl, combine all the wet ingredients. Pour wet ingredients into dry ingredients and fold together
until just combined. Fill the muffin tins. Bake. Glaze Whisk together all the ingredients. Brush
onto muffins and sprinkle with coarse sugar.
 BEVERAGES/DRINKS
ALPS MINT SORBET

Ingredients
8 cl lemon sorbet
2 cl Mixybar Alps
Mint Syrup

Preparation
Pour the sorbet into a flute glass, add the Mixybar Syrup and stir gently
 AMARENA AMORE MIO

Ingredients
100 ml prosecco
1 tsp AMARENA
FABBRI SYRUP

Preparation
Pour the Syrup the cherries come in into a glass and fill with prosecco. Decorate with a dripping
cocktail cherry on a pick
 AMARENA BEER

Ingredients
17 cl lager beer
3 cl Mixybar
Amarena Syrup

Preparation
Pour the beer into a beer glass then gently stir in the Syrup, being careful not to make too much
froth
 AMARENA CAIPIROSKA

Ingredients
1/2 Lime (4 wedges)
1 tsp cane sugar or 5 ml MIXYBAR\MIXYFRUIT
CANE SUGAR
3 AMARENA FABBRI
50 ml vodka 20 ml
MIXYBAR AMARENA

Preparation
Crush the lime and the cherries in a double rock glass, add the syrup and vodka, fill with
crushed ice and stir gently. Decorate with two cocktail cherries on a pick.
 AMARENA CHUPITO

Ingredients
4 cl vodka
1 Amarena Fabbri

Preparation
Pour frozen vodka into a shot glass and add a dripping cocktail cherry on a pick
 AMARENA TINI

Ingredients
70 ml gin
1 bsp AMARENA
FABBRI SYRUP

Preparation
Chill the ingredients in a mixing glass and then strain into a martini glass.
Decorate with two fruits of Amarena Fabbric
 AMARENA SUNRISE

Ingredients
4.5 cl Vodka
Orange Juice
1 cl cocktail
Amarena syrup

Preparation
Pour the vodka in a juice glass full of ice and fill with orange juice.
Finish off the a float of cherry syrup and decorate with a thin slice of orange and three cocktail
cherries on a pick.
 BANANA MOJITO

Ingredients
1/2 lime
2 pz banana
5 cl white rum
2.5 cl Mixybar
Banana Syrup
0.5 cl Mixybar
Mojito Syrup
4 or 5 mint leaves
Soda water

Preparation
Crush the fruit in a juice glass, add the Mixybar Syrup and the rum, fill with ice and soda water.
Decorate with a twig of fresh mint
 BELLINI

Ingredients
3 cl White Peach mixyfruit
12 cl Prosecco

Preparation
Pour the mixyfruit into a champagne glass then add the prosecco and stir gently.
 BITTER SUMMER

Ingredients
2 cl Mixybar
Bitter Syrup
2 cl Mixybar
Almond Syrup
2 cl lemon juice
4 cl grapefruit juice

Preparation
Shake the ingredients with ice and strain into a flute or serve on the rocks in a double rock or
highball glass. Decorate with a thin slice of orange