Author: Kirk

Key Lime Pie

Ingredients

  • 3/4 Cup Key Lime juice
  • 1/2 Cup Sour cream
  • 3 Cups Sweetened condensed milk
  • 1 Lime – zest
  • 1 Lime – halved and sliced
  • Whip cream

Directions

  1. Pre-heat your oven to 350 degrees (F).
  2. Combine the sweetened condensed milk, key lime juice, sour cream, and all but 1/2 Tsp of the lime zest in a bowl and mix well.
  3. Pour the mixture into 9 or 10 inch graham cracker crust pie and place it onto a baking pan.
  4. Bake in the oven for 7 to 10 minutes until bubbles are on the top of the pie.
  5. Rest the pie on a wire rack to cool, then place it in the refrigerator to chill completely for around 90 minutes.
  6. Top with the remaining 1/2 Tsp of lime zest, sliced limes, and whipped cream, if desired.

Classic Spinach Dip

Ingredients

  • 8 oz Frozen Chopped Spinach – thawed
  • 1 C Mayo
  • 1 C Sour Cream
  • 1 Packet Knorrs Vegetable Dip
  • 8 oz Water Chestnut – minced
  • 1/4 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne

Directions

  1. Squeeze the excess liquid from the thawed chopped spinach and chop the spinach again to ensure the pieces are small.
  2. Mince the water chestnuts into smaller pieces.
  3. Combine all of the ingredients in a medium size bowl and mix well.
  4. Place the mixture into the refrigerator to chill and season for at least 4 hours before serving.
  5. Serve with pieces of Kings Hawaiian bread or the chips of your preference.

Chicken Tikka Masala Meatball Wrap

Ingredients

Meatball

  • 1 lb Ground chicken
  • 1 egg
  • 1/2 Cup Panko breadcrumbs
  • 2 Tbs Greek yogurt
  • 2 Tsp Salt
  • 1 Tsp Tumeric
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Chili powder
  • 1/4 Tsp Ground black pepper

Finishing Simmer Sauce

  • 1 Jar Favorite Tikka Masala sauce

Raita

  • 1 Cup Greek yogurt
  • 1/4 Cup Mint
  • 2 Garlic cloves
  • 1 Tsp Salt
  • 1 Tsp Cumin

Cucumber and Onion Salad

  • 1 English cucumber – peeled, seeded, and diced
  • 1/2 Red onion – diced
  • 1 Lemon – juiced
  • 1 Tbs Mint – finely chopped

Additional Items

  • 4 to 6 Servings of Naan
  • 1 Cup Tomatoes – Plum finely diced or cherry tomatoes halved
  • Lettuce – shredded

Directions

Meatballs

  1. Preheat your oven to 400 degrees (F).
  2. Combine all ingredients for the meatballs and mix well.
  3. Line a baking pan with aluminum foil.
  4. Roll the mixture into 1.5 oz meatballs, makes approximately 20, and place them on the baking pan.
  5. Bake for 16 to 18 minutes.
  6. While the meatballs are baking warm the jar of tikka masala sauce in a sauce pan over medium heat. Stirring occasionally to avoid burning. Bring to a simmer and lower heat to medium low.
  7. Remove the meatballs from the oven and place in the sauce pan to finish.
  8. Finish the meatballs in the tikka masala sauce for 5 to 7 minutes to incorporate some of the sauce into the meatballs.

Raita

  1. Blend all ingredients together for 10 to 15 seconds.
  2. Place in a jar and refrigerate until needed.

Salad

  1. After dicing the ingredients, place in a bowl and add the juice of a lemon.
  2. Add the chopped mint, stir to combine, and chill until needed.

Assembly

  1. Warm the Naan in the microwave or over a medium heat stovetop for 1 minute flipping frequently to avoid burning.
  2. Place some shredded lettuce on the Naan. And then top with an amount of meatballs that is preferred for the eater and add a couple of spoons of the tikka masala sauce. Or as much as the eater would like.
  3. Top with the salad, raita, and tomatoes.
  4. Wrap the Naan and enjoy!!

Crockpot Tortilla Soup

Ingredients

  • 1 1/2 lb Chicken Breasts
  • 1 Package Old el Paso mild taco seasoning
  • 1 Tsp Ground black pepper
  • 1/2 Tsp Chili powder
  • 10 oz can Rotel, mild
  • 2 Cups Red enchilada sauce
  • 1 Can Mexicorn – drained
  • 1 Can Black Beans – drained and rinsed
  • 4 Cups Chicken broth, low-sodium

Toppings

  • Shredded cheese
  • Tortilla strips
  • Cilantro
  • Lime
  • Sour cream
  • Avacado – sliced

Directions

  1. Combine all of the ingredients in a 6 or 8 qt crockpot and cook on high for 4 hours or low for 6 to 8 hours.
  2. Remove the chicken breasts from the crockpot and shred using two forks or whatever you choose. You can also chop the chicken if you prefer some chunks in your soup.
  3. Place the chicken back in the crockpot stir to combine.
  4. Serve in a bowl and top with the toppings of your choice

Taco Dip

Ingredients

  • 24 oz Sour cream
  • 1 1/2 packages Old el Paso mild taco seasoning
  • 16 oz Jarred salsa. Pace mild or hot are good options
  • 2 Cups Cheese – shredded (Taco cheese)
  • Lettuce – shredded
  • 2 Roma tomatoes – seeded and diced
  • 2.5 oz cans Black olives – sliced
  • Fresh cilantro – chopped

Directions

  1. In a large bowl, mix the sour cream and taco seasoning well.
  2. Evenly spread the sour cream on a baking pan.
  3. Using a spoon, top the sour cream with the salsa and spread evenly.
  4. Top with 1 1/2 Cups of the shredded cheese, followed by the shredded lettuce, diced tomatoes, and sliced black olives.
  5. Lastly, top the taco dip with the remaining 1/2 Cup of shredded cheese and fresh cilantro.
  6. Chill the taco dip until ready to serve. Use your favorite chip brand and style to enjoy.

Creamy Cheese Ravioli or Tortellini Soup

Ingredients

  • 1 lb Mild Italian Sausage
  • 1 Medium Yellow Onion – Diced
  • 4 Garlic cloves – Minced
  • 1/2 Tsp Crushed red pepper
  • 1/2 Tsp Salt
  • 1 Tsp Italian seasoning
  • 1/2 Tsp Ground black pepper
  • 2 Tbs Tomato paste
  • 28 oz Crushed tomato
  • 1 qt Chicken stock
  • 1 Cup Heavy Cream
  • 10 oz Cheese tortellini or ravioli
  • Fresh basil – chopped

Directions

  1. In a large pot or dutch oven, brown the mild italian sausage in 1 TBS of olive oil over medium high heat.
  2. Add the diced onions and the garlic to the italian sausage and cook for 3 to 5 minutes over medium heat until the onions are translucent.
  3. Add the tomato paste, salt, crushed red pepper, italian seasoning, ground black pepper and cook for 2 to 3 minutes over medium heat.
  4. Add the chicken stock and remove any fond from the bottom of the pot or dutch oven. Add the crushed tomatoes and bring to a simmer.
  5. Simmer for 15 to 20 minutes.
  6. Add the heavy cream and bring back to a simmer.
  7. Add your pasta and cook for 5 to 7 minutes.
  8. Serve in a bowl and top with fresh basil.

Almond Bars, You Can’t Just Have One… or Two

Ingredients


4 eggs
2 Cups Granulated sugar
2 Cups All-purpose flour
1 Cup Unsalted butter (melted)
2 ½ Tsp Almond extract

Frosting
¼ Cup Salted butter (room temperature)
1 Cup Powdered sugar
¼ Tsp Almond extract
1 ½ Tbs Milk

Optional Topping
Thinly sliced almonds

Directions

  1. Preheat the oven to 325 degrees (F) and use butter to grease a 13 x 9 baking pan.
  2. Beat together the eggs and sugar until lemon-colored. Add the butter, flour, and almond
    extract; mix well.
  3. Spread the batter in an even layer on a buttered 13×9-inch baking pan.
  4. Bake at 325 degrees (F) for 30 to 35 minutes, or until a toothpick or knife inserted in the center
    comes out clean.
  5. Remove pan from the oven and set aside to cool. Once cool, place in refrigerator while
    preparing the icing.
  6. Using a mixer, combine the room temperature butter, powdered sugar, milk, and almond
    extract until smooth. About 1 minute.
  7. Spread the icing evenly over the top of the cooled almond bar and place back into the
    refrigerator to set. About 30 minutes. (OPTIONAL) Top with thinly sliced almonds before placing
    back into the refrigerator to set.
  8. When cooled, cut into bars.

Hot Brown Sandwich: Thanksgiving Leftover Meal or Every Day Meal

Ingredients

  • Turkey or Ham – Sliced
  • Sliced Bread – White, Wheat, Sourdough
  • 2 Tbs Butter
  • 2 Tbs All Purpose Flour
  • 2 Cups Heavy Cream
  • 1/2 Tsp Black Pepper
  • 1/4 Tsp Ground Mustard
  • 1/4 Tsp Cayenne
  • 1 1/2 Cup Romano Cheese – Grated
  • 2 Tomatoes – Sliced
  • 8 Strips Cooked Bacon
  • Chives – chopped
  • Salt and Pepper to taste

Directions

  1. Cook the bacon according to its package instructions, crumble and then place to the side.
  2. Toast the bread and warm the turkey or ham.
  3. Preheat your oven to broil and ensure it a rack is on the top section.
  4. In a sauce pan, melt the butter and add the flour. Stir to combine and continue to cook until you eliminate the flour taste, about 3 minutes, when it smells toasted. Add the heavy cream and whisk to combine and ensure there are no lumps.
  5. Add the black pepper, ground mustard, cayenne, and a pinch of salt.
  6. Once it comes to a simmer, turn off the heat, and add 1/2 Cup of the cheese, melt, and stir to combine.
  7. On a sheet pan layer the sandwich with the bread on the bottom, then a layer of turkey or ham, and sliced tomatoes. Ladle the sauce on top of the sandwich and top with the remaining cheese.
  8. Place the sheet pan in the oven and broil the sandwich until the cheese is melted.
  9. Remove the sandwich and place each sandwich on a plate. Top each sandwich with the cooked bacon, chopped chives, and season with salt and ground black pepper.

NOTE: You can substitute with a white or yellow cheddar on top of the sandwich before broiling.

Turkey Salad: Thanksgiving Leftovers, Post-Holiday Meals

Ingredients

  • 4 Cups Turkey – Chopped
  • 1/2 Cup Celery – Stalks halved and diced
  • 1/4 Cup Shallots – Finely diced
  • 1/4 Cup Dill Pickles – Finely diced
  • 3/4 Cup Mayonnaise
  • 2 Tbs Spicy Mustard
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Sugar
  • 1/2 Tsp Salt
  • 1/4 Tsp White Pepper
  • 1/4 Tsp Cayenne
  • 1/8 Tsp Garlic Powder

Directions

  1. Combine all ingredients in a medium sized bowl. Mix well. Refrigerate for at least an hour.
  2. Serve on your choice of breading or eat it plain!

Creamy Lemon Chicken and Asparagus with Dill

Ingredients

Creamy Lemon Chicken

  • 4 Chicken Breasts
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs Butter
  • 3 Garlic Cloves – Minced
  • 1 Tsp Lemon Zest
  • 1 Tbs Lemon Juice
  • 1 Tsp Fresh Dill – Chopped
  • ¾ Cup Chicken Broth
  • 1 Cup Heavy Cream
  • Salt
  • Ground Black Pepper
  • Fresh Dill to top

Asparagus

  • 1 to 1 ½ Lbs Asparagus – Washed and Trimmed
  • 1 Tbs Butter
  • 1 Garlic Clove – Minced
  • 1 Tsp Lemon Zest
  • 1 Tbs Lemon Juice
  • Salt
  • Black Pepper

Directions

  1. In a medium sauce pan over medium heat, add 1 Tbs of Olive oil and butter. Salt and pepper both sides of the chicken breast and then place the 4 chicken breasts in the pan and cook for 5 to 7 minutes (if you have very thick chicken breasts the time may be increased just ensure that at the end of the process it is cooked to at least 165 degrees F).
  2. Flip the chicken breasts and cook covered for another 5 to 7 minutes.
  3. Remove the chicken and place on a plate to the side.
  4. Add the chicken broth to the pan and scrape the fond (crispy bits) from the bottom of the pan.
  5. Add the heavy cream, garlic, chopped dill, lemon zest and juice and stir.
  6. Continue to slowly stir over medium heat to ensure that it doesn’t burn. Once it reaches a simmer, reduce your heat to low and keep uncovered. Add the chicken breasts back to the pan and periodically spoon the sauce over the chicken. Reduce the sauce until it coats the back of your spoon.
  7. In a separate pan, over medium heat, add 1 Tbs of butter and the trimmed asparagus.
  8. Top the asparagus with the remaining garlic, a pinch of fresh dill, and squeeze the second half of lemon on top. Season with salt and ground black pepper.
  9. Continue to toss and cook the asparagus for another 3 to 4 minutes.
  10. When serving, plate the chicken and asparagus, and then add sauce and fresh dill on top of each.