Strawberry pie recipe

Ingredients

• 2 quarts fresh strawberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 3-ounce package strawberry flavored gelatin
• 1 shortbread pie crust, pre-baked

Instructions

1. Wash strawberries and pat dry with paper towels. Hull and slice in half. Set aside.
2. Whisk together sugar and cornstarch in a small saucepan over medium heat. Add boiling water, whisking until it has thickened. Remove from heat and whisk in vanilla extract, lemon juice and strawberry gelatin. Allow to cool completely to room temperature.
3. Place strawberries into pre-baked shortbread crust and arrange to the final result you would like for your strawberry pie. Pour the cooled filling over top of the strawberries, being sure to coat them completely. Refrigerate until the strawberry pie has completely set, about 1½ - 2 hours.

Trout with garlic lemon butter herb sauce

Ingredients

• 1.5 pounds trout - 2 large fish fillets with skin on the bottom
• 2 tablespoons olive oil
• 1 tablespoon Italian herb seasoning
• salt, to taste
• 4 garlic cloves, diced
• 3 tablespoons lemon juice, freshly squeezed
• 2 more tablespoons white wine
• 2 tablespoons butter, softened
• 2 tablespoons parsley, chopped

Instructions

1. Season the top of fish fillets with Italian herb seasoning and salt. Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet, heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned. Flip the fillets over to the other side, skin side down. Cook for another 2-4 minutes on medium heat (to prevent oil from burning). Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.
3. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
4. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
5. Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.

Sunrise detox smoothie

Ingredients

• 1 frozen banana
• ½ cup frozen mango
• ½ cup pineapple
• ½ cup frozen raspberries
• 1 cup coconut water
• juice of one lemon

Instructions

1. Place ingredients into a high speed blender and blend until smooth.

Chicken escalope with mushroom sauce

Ingredients

• 2 8-ounce chicken breasts
• 1 cup flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 eggs
• ¼ cup of milk
• 1 cup seasoned bread crumbs
• 1 14-ounce can chicken stock or home made
• 1 cup whole milk
• 4 tablespoons butter
• 4 ounces shallots,sliced
• 8 ounces button mushrooms, sliced
• 1 tablespoon fresh thyme, minced
• 2 tablespoons flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• Zest from one whole lemon
• 2 tablespoons butter
• 2 tablespoons vegetable or canola oil
• Juice from half a lemon
• 2 tablespoons fresh parsley, chopped

Instructions

1. Butterfly the chicken breasts to get them uniform in size before pounding. To do this, run a sharp knife under the tenderloin side from the inside center, through the thick tenderloin, almost to the edge and then fold it open. Then turn the breast around and do the same by running the knife from the center through the thickest part out almost to the edge and fold that open. Cover with plastic wrap and pound to about ¼ inch thick. Repeat for other breast then cut both breasts in half to yield four pieces.
2. Mix flour, salt and pepper in a medium bowl. Mix eggs and milk in a second bowl. Place seasoned bread crumbs in a third bowl.
3. Dredge each piece in the flour, shake off excess and then coat with egg wash. Finally coat with the breadcrumbs and lay out on a plate. Place the plate in the refrigerator while making the sauce.
4. In a small pan, cook stock and reduce to one cup. Add milk, heat and hold on low.
5. In a medium skillet over medium heat, melt the 4 tablespoons of butter and add shallots. Cook for two minutes and add mushrooms and thyme. Continue to cook. The mushrooms will give up some liquid then the liquid will evaporate, about five minutes. Add flour and stir and cook for three more minutes.
6. Add milk and stock mixture to mushroom mixture one third at a time, stirring as you go.
7. Season with salt, pepper and lemon zest. Reduce flame to low and hold while you cook chicken.
8. In a large sauté pan over medium to medium high heat, melt 2 tablespoons of butter with the two tablespoons of oil until hot.
9. Remove chicken from refrigeration and fry pieces in hot fat until browned on both sides. Because they are pounded thin, they will only take but a few minutes on each side.

Fried calamari

Ingredients

Calamari

• 1 lb calamari, bodies sliced into ½ inch rings, tentacles left whole
• 1½ cup buttermilk
• 1 cup flour
• 2 tsp paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp cayenne
• 1 tsp red chili flakes
• oil for frying
• chopped parsley for garnish
• lemon wedges

Lemon aioli

• ⅓ cup mayonnaise
• zest and juice of 1 lemon
• dash of Tabasco
• salt and pepper to taste

Insructions

1. Prepare lemon aioli by whisking together mayonnaise & Tabasco.
2. Season with salt and pepper.
3. Soak calamari in buttermilk for 20-30 minutes.
4. Preheat frying oil to 350 degrees F.
5. Combine flour with seasonings from paprika - red chili flakes.
6. Dredge calamari in seasoned flour, tossing evenly to coat.
7. Carefully drop a handful of the calamari into the hot oil.
8. Cook until golden brown, about 1-2 minutes.
9. Remove with slotted spoon and transfer to a paper lined baking sheet.
10. Repeat with remaining calamari.
11. Sprinkle parsley on top. 
12. Serve with lemon wedges and lemon aioli.

Oven-baked bbq chicken

Ingredients

• 6 tablespoons packed light brown sugar, divided
• 1 1/4 teaspoons kosher salt, divided
• 2 teaspoons freshly ground black pepper, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 3-pound chicken, cut into 2 wings, 2 breasts, 2 drumsticks and 2 thighs
• 1 1/2 cups ketchup
• 1/4 cup Worcestershire sauce
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons vegetable oil

Instructions

1. Preheat the oven to 350F. Line a large baking sheet with parchment paper.
2. In a small bowl, combine 2 tablespoons of the brown sugar, 1 teaspoon of the salt, 1 teaspoon of the pepper, the paprika and the garlic powder to a small bowl. Stir to combine. Rub the mix on the chicken pieces.
3. Combine the ketchup, Worcestershire, mustard, vinegar, lemon juice and the remaining 4 tablespoons of brown sugar, 1/4 teaspoon of salt, 1 teaspoon pepper in a medium saucepan. Cook over medium-low heat, stirring, for 5 minutes.
4. Heat the oil in a Dutch oven or heavy bottomed pan. In batches, add the chicken to the hot pan and cook until browned on both sides, about 3 minutes per side. Transfer the browned chicken pieces to the prepared baking sheet. 
5. Add 1/2 cup of the prepared bbq sauce to a small bowl and brush over both sides of the chicken. Bake for 25 to 35 minutes, or until cooked through. Remove from the oven and brush with additional sauce and serve the remaining sauce for dipping.

Copycat hooters buffalo shrimp

Ingredients

• 20 large shrimp, peeled, deveined
• 1 egg, beaten
• 1 tablespoon sandwich mustard
• 2 teaspoons creole seasoning
• 2 teaspoons black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• cooking oil
• minced parsley to garnish

Corn Flour Batter

• 1 cup cornmeal
• 1 cup flour
• 2 teaspoons creole seasoning
• 1 teaspoon black pepper

Buffalo Sauce

• 1 stick butter, unsalted
• 1 cup hot sauce
• 1/2 lemon juiced
• 1 teaspoon garlic powder

Instructions

1. Pre heat oil in a large pot to 350 degrees.
2. Rinse, peel, devein shrimp, leave tail intact if desired.
3. Mix egg with mustard.
4. Place shrimp in a large bowl, coat with spices, egg/mustard mixture and set aside.

Corn Flour

1. Mix all ingredients together in a freezer bag, shake well.
2. Dip shrimp in the corn flour, coat well, and place into hot oil, making sure not to overcrowd the pan.
3. I would do this in 2-3 batches.
4. Cook shrimp for 2 minutes on each side.
5. Drain on paper napkin.
6. Immediately toss shrimp in buffalo sauce

Buffalo Sauce

1. Mix all ingredients together in a saucepan, bring to boil, reduce heat and simmer until butter is melted.
2. Stir

Boozy strawberry lemonade slushies

Ingredients

• 1/2 cup sugar
• 1 cup water + 2 cups water
• 3 cups fresh strawberries, hulls removed
• 3/4 cup fresh-squeezed lemon juice
• 3/4 cup vodka
• 1/3 cup Cointreau liqueur
• Additional strawberries and lemon slices for garnish, if desired

Instructions

1. Add sugar and 1 cup water to a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and add remaining 2 cups water. Add to the pitcher of a blender along with strawberries, lemon juice, vodka, and Cointreau. Puree until completely smooth.
2. Pour into a large freezer-safe container and seal with lid or plastic wrap. Carefully transfer to freezer. Freeze until solid, 4-6 hours.
3. Remove from freezer. Scrape with a fork to loosen ice; stir with a spoon to mix ice and the rest of the ingredients back together if necessary. Spoon into glasses, decorate the glass with a strawberry and a lemon slice if desired, and serve with a straw and a spoon.

Vegan Cheese

Ingredients

• 2 C. potatoes, diced large
• 1 C. carrots, diced large
• 1/2 C. water
• 1/3 C. olive oil
• 2 tsp. salt
• 1 Tbsp. lemon juice
• 1/2 C. nutritional yeast flakes
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• dash of cayenne
• 1/2 tsp. McKay's chicken-style seasoning, vegan

Instructions

1. Boil the potatoes and carrots until soft.
2. Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
3. Store in refrigerator for up to a week.

Grilled Lemon Chicken Flatbread Wraps with Spicy Garlic Sauce

Ingredients

• 1 pound skinless, boneless chicken breasts, cubed into bite-size pieces
• Olive oil
• 2 cloves garlic, pressed through garlic press
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon salt
• Pinch or two black pepper
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon coriander
• ¼ teaspoon paprika
• 4 middle eastern-style flatbreads
• Arugula greens
• Sliced tomatoes
• Spicy Garlic Sauce

Instructions

1. Place the cubed chicken into a medium-size bowl, and drizzle in about 2 tablespoons of olive oil; add in the garlic, plus the remainder of the ingredients up to and including the paprika, and using your hands, toss all of the seasonings/spices very well to coat the chicken.
2. Using 4 bamboo skewers, skewer the chicken so that there is equal portions of meat on each skewer, and allow the chicken to marinate for about 20 minutes, or even overnight, if making ahead.
3. When ready to grill, place a grill pan over medium-high heat, and drizzle in a little oil; once the oil gets hot, place the chicken skewers into the pan, and cook them for about 6-8 minutes, turning them occasionally so that they get a bit charred on all sides, or until cooked through; allow them to rest, lightly covered with foil, for about 5-10 minutes; then, remove the chicken cubes from the skewers and set aside.
4. To assemble, add a little drizzle of the Spicy Garlic Sauce onto the flatbread, followed by the greens; then, add a couple of slices of tomato, and about one skewer-worth of the lemon chicken; drizzle over a generous amount of the Spicy Garlic Sauce, and fold the sides towards the middle to form a “wrap”.

How To Make Spicy Garlic Sauce

Ingredients

• ½ cup mayonnaise
• ½ cup sour cream or full-fat, plain Greek yogurt
• 3 cloves garlic, pressed through garlic press
• 1 tablespoon tahini
• 2-3 teaspoons sriracha
• 1 teaspoon salt
• Pinch black pepper
• Pinch cayenne pepper
• ½ teaspoon lemon juice

Instructions

1. Add all ingredients to a medium-size bowl, and whisk together until completely smooth and creamy; use immediately, or keep in the fridge, covered.

Chicken with Tomato and Basil Cream Sauce

Ingredients

• 1 cup chicken broth
• ¼ cup white wine
• Juice from one lemon
• 2 cups whipping cream
• 2 Tablespoons butter
• ¾ teaspoons sea salt
• ¼ teaspoon black pepper
• ½ cup freshly grated Parmesan cheese
• 2 Tablespoons olive oil, divided
• 3 or 4 chicken breasts, pounded thin for even cooking
• ¼ cup all-purpose flour, approximately
• Salt and pepper
• 3 tomatoes, sliced to ¼" thickness
• 2 or 3 garlic cloves, minced
• 3 Tablespoons fresh basil, more if desired
• More Parmesan cheese, to taste

Instructions

1. Heat oven to 250F degrees.
2. In a medium sauce pan, heat chicken broth and white wine over medium-high heat. Boil until reduced by one third, about 5 minutes.
3. Reduce heat to medium-low, add lemon juice and whipping cream. Heat to a slow simmer and then add butter, one tablespoon at a time. Lower heat a bit and continue on a very low simmer, whisking occasionally while you make the chicken and tomatoes.
4. After chicken has been pounded to an even thickness, heat 1 tablespoon of the oil in a 12" skillet on medium-high heat. Lightly dredge chicken in the flour mixture, shaking extra flour off before placing chicken in pan. Heat chicken over medium-high heat until cooked through, about 4 minutes on each side. Place chicken on an oven-safe plate, cover with foil and place in oven to keep warm.
5. In the same pan you cooked the chicken, add the last tablespoon of oil and lower heat to medium. Add the tomatoes in a single layer, adding salt and pepper as desired. Let cook until tomatoes start to disintegrate and caramelize, about 4 minutes.
6. Stir tomatoes and add garlic cloves. Continue to cook, stirring only occasionally. The tomato mixture will stick to the pan a little. This is what you want, because it means they're breaking down correctly and the tomatoes natural fructose is working. Turn heat to low while you finish preparing chicken and sauce.
7. Remove chicken from oven and slice on diagonal, about 1" thick slices. Add chicken to the skillet and lightly toss with tomatoes.
8. Add ½ cup Parmesan cheese to your cream sauce now and stir until melted. Add ¾ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the chicken and lightly stir all ingredients together.
9. Sprinkle with fresh basil and more Parmesan cheese. The meal is ready to serve now, or it can be covered and returned to the 250 degree oven for up to 40 minutes while you prepare side dishes, etc. When you remove from the oven, the sauce needs a quick stir to incorporate back together.

Honey Zabaglione with Grapefruit

INGREDIENTS

• 2 red grapefruits
• 4 large egg yolks
• 1 1/2 tablespoons good-quality honey
• 1/4 teaspoon fresh lemon juice
• Pinch of coarse salt
• 1/2 cup heavy cream

DIRECTIONS

1. Remove peel and pith from grapefruits with a sharp knife. Working over a large bowl, carve out segments from between membranes, allowing them to drop into bowl. Refrigerate until ready to use.
2. Whisk egg yolks, honey, 1 tablespoon water, the lemon juice, and salt in a heatproof bowl. Set bowl over a pan of simmering water; whisk vigorously until doubled in volume, about 10 minutes.
3. Meanwhile, put cream into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Remove yolk mixture from heat. Using a rubber spatula, gently fold whipped cream into yolk mixture until combined. Refrigerate zabaglione 15 minutes.
4. Divide the grapefruit sections among serving dishes. Spoon zabaglione over top of grapefruit.

Homemade Dole Whip

Ingredients

• 2 20 ounce cans Dole crushed pineapple with juice
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 1/3 cup sugar
• 1 and 1/2 cups heavy whipping cream, whipped

Instructions

1. Drain pineapple; reserve 2 tablespoons juice. Set aside.
2. Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container; cover and blend until smooth.
3. Pour into two 1-quart freezer zipped bags and store bags flat in freezer.
4. Freeze 1-1/2 hours or until slushy.
5. Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.
6. Return to freezer until completely frozen, about 1 hour.

Lavender Arnold Palmer

Ingredients

• 6 cups water
• ¼ cup granulated granulated monk fruit sweetener or granulated stevia
• 4 lavender tea bags
• 1 cup fresh lemon juice
• Bourbon

Instructions

1. Bring water to a boil. Turn off the heat, add the stevia or sugar and stir until it dissolves.
2. While the water is still hot, steep the tea bags until the water has turned deep brown. Discard the tea bags.
3. Stir in the lemon juice, taste and adjust the flavors to taste by adding more water, lemon juice or sweetener.
4. Transfer mixture to the fridge to chill before serving.
5. When you’re ready to serve, add ice and 1 shot of bourbon to the glass, then top with about a cup of the Arnold Palmer and garnish with a lemon slice.

Skillet Chicken with Bacon Cream Sauce

Ingredients

• 2 tablespoons olive oil
• 5 chicken thighs
• salt and pepper
• 3 garlic cloves, minced
• 1 cup chicken stock
• 8 strips bacon
• 5 thin lemon slices
• 2/3 cup heavy cream
• 2 green onions, chopped

Instructions

1. Heat olive oil in a large skillet on medium-high heat. Generously season chicken thighs with salt and pepper - make sure to season under the skin too. Add chicken thighs skin side down to the hot skillet. Cook for about 5-7 minutes on high-medium heat, covered, skin side down, without flipping, checking occasionally, until the skin side is very well browned.
2. Remove chicken from the skillet.
3. Add minced garlic and a small amount of chicken stock to deglaze the pan and cook the garlic for about a minute. Add the remaining chicken stock. Add half the bacon.
4. Add chicken back to the pan, on top of bacon and in the chicken broth. Arrange 5 thin lemon slices around chicken thighs - and cook, simmering, covered, for about 20 minutes, until chicken is done and is no longer pink in the center.
5. After chicken is cooked, remove it from the skillet. Remove lemon slices from the skillet - it's very important that you remove them now, do not leave them in for the sauce otherwise it will be too sour. Add 2/3 cup heavy cream to the skillet. Bring to boil and mix everything well, scraping from the bottom. Immediately reduce to simmer, add chicken thighs back to the skillet and reheat.
6. To serve, spoon some of the sauce over the chicken thighs, and sprinkle with remaining chopped bacon and chopped green onions.

dukkah spiced yogurt dip

Ingredients

dukkah

• ¼ cup hazelnuts
• ¼ cup pistachios
• 1 tablespoon whole dried coriander
• 1 tablespoon sesame seeds
• 1 teaspoon dried peppercorns
• ½ teaspoon dried orange peel
• ½ teaspoon dried cilantro
• ½ teaspoon salt

yogurt dip

• greek yogurt
• olive oil
• squeeze of lemon
• pinches of salt

Instructions

1. Using a small, dry skillet over low heat, toast the hazelnuts for a few minutes, until fragrant. Next, add the pistachios and the coriander and toast for a few minutes more. Next add the sesame seeds, peppercorns, and orange peel. Toast those for one minute more, then remove the skillet from the heat, mix in the dried cilantro, and add a few pinches of salt.
2. Let the mixture cool, then crush it in a mortar and pestle or pulse it in a food processor. Instead of letting the mixture turn into a paste, stop mixing when it’s still a dry crumble.
3. Mix greek yogurt with salt and a bit of lemon juice. Sprinkle dukkah on top along with a drizzle of olive oil. Serve with toasted pita or pita chips.

BROWN BUTTER, PEAS, AND MINT OMELETTE

Ingredients

• 1⁄3 cup fresh or frozen peas
• 1 tbsp. olive oil
• 1 tsp. grated lemon zest
• Kosher salt and freshly ground black pepper, to taste
• 6 eggs
• 3 tbsp. unsalted butter
• 3 tbsp. grated pecorino romano
• 2 tbsp. thinly sliced mint leaves

Instructions

1. Bring a 1-qt. saucepan of salted water to a boil. Add peas and cook until tender, 1 minute, drain and transfer in a bowl. Stir in oil, lemon zest, salt, and pepper, set aside.
2. Whisk eggs, salt, and pepper in a bowl. Heat butter in a 12" nonstick skillet over medium heat, cook until milky foam settles at the bottom of the skillet and turns nut brown. Add eggs, cook, without stirring, until large curds form, 3-4 minutes, then gently stir until eggs are almost set. Using a rubber spatula, pat eggs into an even layer. Place peas, half the cheese, and mint leaves over eggs. Remove from heat and using spatula, roll omelette up and over filling; slide omelette onto a plate and garnish with remaining mint and cheese.

Creamy Fruit Salad

Ingredients

• 1 can pineapple chunks, drained
• 1 can mandarin oranges, drained
• 1 medium apple, cored and chopped
• 1 tsp lemon juice
• 1 cup grapes, halved
• 1/2 cup Plain Greek Yogurt
• 1/2 cup sweetened, shredded coconut
• 1 cup mini marshmallows

Instructions

1. Add apple to a large bowl and toss in lemon juice to keep from browning. Add the pineapple, mandarin oranges, grapes, coconut, and marshmallows and toss to combine. Stir in Greek yogurt, gently tossing to coat.
2. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled.

Passionfruit & ginger cocktail

Ingredients

Ginger passion fruit syrup

• 200g sugar
• 500ml water
• 1 x 5cm piece of ginger sliced
• pulp and seeds from 10 passion fruit
• juice and zest of 2 lemons

Serve

• light rum
• soda water/sparkling water
• fresh mint
• lemon slices

Instructions

1. To make the syrup, bring the sugar and water to a boil in a small saucepan.
2. Once the sugar has dissolved, add the passion fruit, ginger and the lemon juice and zest and remove from the heat. Allow to cool.
3. To serve, pour a little of the syrup into a glass filled with ice then add some light rum and fill up with soda water. Add the mint and lemon and serve.
4. Alternatively, combine all the ingredients in a large jug.

White Wine Sangria with Strawberry Basil

Ingredients

• 1 lemon, thinly sliced
• 1pound strawberries, hulled and thinly sliced
• 2cups basil leaves, loosely packed
• 1 750 ml bottle Sauvignon Blanc

Instructions

1. Place the lemon slices, half of the strawberries, and half of the basil in a large pitcher and fill it with the wine. Refrigerate for at least 1 hour and up to 6 hours.
2. Fill half to two-thirds of another large pitcher with ice. Then add the remaining strawberries and basil.
3. Strain the infused wine into the prepared pitcher and stir. Pour the sangria into four stemless white wine glasses.