Author: pcmscAdmin

• Toss together apples and lemon juice.
• Stir in fruits and celery.
• Mix mayo and yogurt.
• Fold into apple mixture.
• Cover and chill 2 – 24 hours.
• Sprinkle with nuts.

• Mix broccoli, onions, and raisins.
• Mix dressing ingredients and pour over vegetables; stir well.
• Refrigerate several hours.
• Add bacon just before serving.

Crust:

• Preheat Oven to 350°. Mix finely crushed oreo's sugar and melted butter and press in bottom of springform pan. Bake 10 minutes and let cool.

Filling Directions

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in cooled chips, creme de menthe, flour, creme de cacao and extract. Add eggs; beat on low speed just until blended. Pour half the batter over crust; sprinkle with crushed Oreos. Carefully spoon remaining batter over top. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
• Bake until center is just set and top appears dull, 75-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
• Remove rim from pan. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Spread over cheesecake.

• For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10×11 inch rectangle. Carefully transfer to your baking sheet.
• Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.
• For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.
• To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.
• Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Meyer Lemon Curd

• Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
• Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
• Set bowl over a saucepan of simmer water and cook, whisking. Once mixture gets warm, add the butter in 4 additions, whisking well after each until incorporated. Continue whisking until thickened and smooth and an instant read thermometer registers 160 degrees F.
• This can take anywhere from 6 to 15 minutes (depending on how well your bowl is conducting heat). Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
• *Of course you can make this recipe with regular lemons as well. In that case increase the sugar to 3/4 cup. This curd will keep well covered in the refrigerator for about 1 week.

Blueberry Sauce:

• Using a fork, mix the cornstarch and lemon juice together in a small bowl until the cornstarch has dissolved. Set aside.
• Warm the blueberries and sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries as best you can against the bottom and sides of the pan to help break them up.
• Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up as desired.
• Remove sauce from heat and set aside at room temperature until step 6. Makes about 1/2 – 2/3 cup blueberry sauce and you’ll use about half for the swirl. (Reserve extra for garnish/serving.)

Crust:

• Preheat oven to 350°F (177°C).
• Mix the melted butter, sugar, vanilla extract, and salt together in a medium bowl. Add the flour and stir to completely combine. The dough will be a little greasy and very thick.
• Using a silicone spatula or your hands, press dough firmly into a 9-inch tart pan (no need to grease it), making sure the layer of crust is even on the bottom and all around the sides. It may seem like it won’t fit, but it will. You can use the bottom of a measuring cup to pack the crust in too, but sometimes it sticks.
• Bake for 15 minutes or until the edges are very lightly browned. Remove from the oven. Using a fork, poke a few holes all over the top of the warm crust (not all the way through the crust). This helps the filling stick.

Filling:

• Whisk all of the filling ingredients together until combined. Pour into warm crust.
• Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. If it’s too thick, warm it in the microwave for 5-10 seconds. Drop spoonfuls of blueberry sauce all over the top, using about half of the sauce. Reserve the rest of the sauce for serving. Using a toothpick or knife, gently swirl the sauce and filling together. Shimmy the pan back and forth 2-3 times to let the sauce and filling settle down into the crust a bit.
• Bake for 17-19 minutes, just until the center of the tart no longer jiggles when you give the pan a light tap. It will still be a little sticky on top. Avoid over-baking because the tart will taste rubbery. (Tip: Err on the side of under-baking because the filling also has a chance to set up in the refrigerator. You want a creamy soft filling.)
• Remove tart from the oven and place on a cooling rack. Cool completely at room temperature, then chill in the refrigerator uncovered for at least 2 hours and up to 1 day. If chilling for longer than 2 hours, cover it. After chilling, remove the sides of the tart pan if your pan has removable sides.
• Slice and serve with optional garnishes including any leftover blueberry sauce.
• Cover leftovers tightly and refrigerate for up to 1 week.

• Marinate shrimp – In a medium bowl, mix the shrimp, cornstarch, salt, and pepper. Let marinate at room temperature for 10 minutes.
• Cook the shrimp – Heat a large non-stick skillet on medium/high heat. When a bead of water sizzles and evaporates, swirl in 2 Tbsp of cooking oil and add shrimp to the hot skillet and spread them out in a single layer. Cook 1 minute per side, or until cooked through and opaque. Remove to a bowl.
• Add beaten egg – Over medium heat, add beaten eggs to the same skillet. Break up the eggs with a spatula and cook until no longer runny. Remove to a bowl.
• Cook green onion – Wipe down the skillet with a paper towel and return to medium/high heat. Add 1 Tbsp oil and onions, and cook green onions until fragrant, 30 seconds.
• Spread rice – Stir in rice, then spread it evenly over the pan and cook for 1 to 2 minutes without disturbing it, then stir and sauté another 1 to 2 minutes. Rice should sizzle.
• Add sauces and veggies – Drizzle 2 Tbsp soy sauce (or add to taste) over rice and stir well. Add sesame oil and thawed vegetables and mix well.
• Add cooked shrimp and cooked eggs back to the pan and mix well. Continue to cook until the rice is hot and sizzles, stirring frequently. Add more soy sauce to taste, if desired.

Notes

• To cook rice for fried rice: rinse until the water runs clear, cook rice on the stovetop, then cool to room temperature. Spread it into a casserole dish or baking sheet to cool faster then cover and refrigerate until chilled.

Storage and Reheating:

• Cool the fried rice by spreading it into a shallow container and refrigerating it uncovered until cool. Cover and store in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat, thaw in the fridge overnight, or heat from frozen in a covered saucepan over medium heat. Stir until heated through (165°F). You can also microwave a thawed portion for 30-second intervals (stirring between intervals) until the food registers 165°F.

• Peel shrimp and dry on paper towels. Lightly season shrimp with salt and pepper and saute in 2 tablespoons olive oil over medium/high heat, just until cooked through, about 3 minutes, flipping the shrimp halfway through cooking. Set aside.
• Put the tomatoes, onion, chili flakes, basil, garlic and butter in a heavy pan, season with salt and pepper. Add the wine and cook over med/high heat until mixture is soft and most of the wine has evaporated. You will have about 1/4 cup liquid remaining.
• Cook pasta in salted water with 1 tablespoon olive oil, according to the package instructions until al dente (tender but firm to the bite). Rinse, Drain and set aside.
• Once the sauce has mostly evaporated, stir in the cream and add the shrimp. Warm through gently for 2 minutes. Season to taste with salt and pepper.
• Toss the pasta with the sauce. Sprinkle with Parmesan and serve!

• Preheat the oven to 400 F.
• Heat a skillet on medium heat with 1 TBS of olive oil. Place your chicken breasts on the skillet and season up-facing chicken with 1TBS of greek seasoning.
• After 4 minutes of cooking, flip the chicken and repeat with the seasoning. Cook until internal temperature of chicken is 165F. Remove from heat , cut into bite-sized pieces and set aside.
• With your naan bread on a flat surface, spread 2-3 TBS of Tzatiki on the top. Next, place about 1/2 Cup of diced chicken on top.
• Follow with 1/2 Cup diced spinach leave, 1/4th cup Kalamata olives and 1/2 cup of cherry tomatoes, cut in half length-wise.
• Top with 3/4 Cup of feta.
• Bake for 10-12 minutes.
• Remove from oven and enjoy!

Notes

• -The recipe above is for use on ONE Naan flatbread. If using two, just double the ingredients.
• -All measurements for pizza toppings are based on a ratio we prefer. Leave off ingredients you don’t like and add more of anything you love! This is definitely customizable!

• Adjust oven rack to middle position and preheat oven to 350°F (175°C). In the bowl of a food processor, combine flour, light brown sugar, raw cane sugar, salt, and baking soda. Process until well-combined; add cold butter and pulse to form a dry and powdery mix; comparable results cannot be produced by hand or with a stand mixer. Add chocolate chips and pulse once or twice to combine. This mixture can be refrigerated up to one week in an airtight container or used immediately in the next step.
• Transfer the cookie “mix” to a large bowl; add egg and vanilla, stir well; the mixture will seem alarmingly crumbly and dry at this stage. Once the wet ingredients have been absorbed, knead mixture by hand until it comes together like classic dough.
• Divide into about 56 portions with a 1-tablespoon scoop. If you like, these can be transferred to a zipper-lock bag and refrigerated for up to 1 week or frozen for up to 3 months; soften to about 68°F (20°C) before baking.
• Arrange portions on a parchment-lined half-sheet pan (do not use a silicone mat), leaving about 2 or 3 inches between cookies to account for spread. Bake until thin and golden brown, with an even color from edge to center, about 16 minutes. Cool cookies directly on the baking sheet until room temperature. Transfer to an airtight container and continue cooling an hour more; the cookies will not be fully crisped until then. At cool room temperature, the cookies will keep at least 6 weeks in an airtight container.

• Place the salmon in a glass baking dish and sprinkle with garlic, ginger and pepper.
• Combine the soy sauce and in maple syrup in a small measuring cup and pour over the salmon.
• Allow the salmon to marinate in the dish with the maple syrup and spices for about 30 minutes. Flip your salmon over half way through marinating so the skin side is up and pink part is immersed in the sauce – this will help spread the flavours through the whole piece. I allow mine to marinate in the dish on the counter while I prep anything else I’m going to be serving with the salmon. You can also marinate this over night if you like.
• Before cooking your salmon, flip it back over so the pink side is facing up. Spoon some of the sauce over top. Set your oven to broil and cook the salmon for about 15 to 20 minutes. While the salmon is cooking, be sure to check on it a few times and spoon some of the maple syrup mixture from the bottom of the dish over top of the salmon.
• The top of the salmon should become golden and the texture should be flaky when done.
• Split the salmon into about four pieces and serve with rice and veggies. Don’t forget to spoon some of that delicious sauce from the bottom of the pan onto the tops of your salmon.

Notes

• If you marinate the salmon in the fridge, please make sure that you take it out ahead of time and allow it to reach room temperature before cooking. This is very important since cooking the salmon while it's ice cold or chilled will result in uneven cooking.
• If you're cooking a bigger piece of salmon, you can double or triple the marinade recipe. Follow the same instructions as above but you may need to increase the cook time.