Filet Mignon Dinner

Ingredients:

2 filet of Filet Mignon (or any steak)

Salt and pepper

2 cubes butter - sliced

8 cloves garlic

8 sprigs of fresh Rosemary - 4 sprigs, peel off of stem and chop

1/2 cup apricot preserves

1/3 cup heavy cream

1 onion - sliced

1 lb. fingerling potatoes - sliced in half

1 bunch asparagus

Olive oil

1. Toss fingerling potatoes with chopped rosemary, olive oil, salt and pepper. Place on parchment lined cookie sheet. Bake in oven at 375 for 30 min.

2. On a parchment lined cookie sheet, lay asparagus out, drizzle olive oil, salt and pepper. Bake at 375 for 10 min. **don’t put these into the oven until the last ten minutes of cooking everything**

3. Season filet Mignon with salt and pepper, both sides. Get your sauté pan hot, high heat with a drizzle of olive oil and 3 T. Butter. Sear one side for 3 minutes. Turn over to sear the other side for 5 minutes and add 4 sprigs of fresh rosemary, garlic cloves, 1 cube sliced butter.

4. Remove Filets from heat, place on a plate and cover with foil. Now make sauce.

5. Keep pan on medium high heat, using tongs remove the rosemary sprigs. Add the apricot preserves, stir. Then add heavy cream, stir and remove from heat.

6. Assemble plate and enjoy your romantic dinner! 

Pizza Spoons

16 Spoons

1 Pillsburry Breadsticks

1 1/2 C. Shredded Mozzerella

1/2 C. Pizza Sauce

1/2 C. Mini Pepperonis

Garlic Salt, Kosher Salt, Fresh Basil, Olive Oil

Preheat oven to 375 F

Use parchment lined cookie sheet.

Form each breadstick into spoon form.

1/2 tsp sauce, mozzerella, pepperoni, fresh basil. Assemble spoons.

Bake for 15 minutes. 

Spider Web Pancakes

3 C. Flour

1/2 C. Sugar

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 tsp Baking Powder

2 Eggs

1/2 C. Sour Cream

1 C. Milk

1. Combine dry ingredients.

2. Combine wet ingredients.

3. Add together.

Make a total of 3 cups of batter. 4.Remove 3/4 cup of batter into a different bowl. Add 1/4 cup Cocoa powder and 1/2 cup milk. Mix well.

5.Scoop a normal size scoop of pancake batter on the griddle, then pour 1 T. of chocolate batter into the center.

6.Now add 1 tsp. of regular pancake batter in the center of the chocolate. Take a tooth pick and drag it from the center towards the outer part.

Pumpkin Belgian Waffles

1 3/4 C. Flour

2 tsp. Baking Powder

3 Tbs. Sugar

1/2 tsp. Salt

3 Beaten Egg Yolks

1 3/4 C. Milk

1/2 C. Melted Butter

1 tsp. Vanilla

3 Egg Whites- Beaten stiffly

3/4 C. Pumpkin Puree

2 tsp. Cinnamon

1/2 tsp. Nutmeg

1/8 Ground Cloves

1. Combine dry ingredients

2. Combine pumpkin and spices in a separate bowl

3. Separate egg whites from egg yolks. Using whisk attachment beat egg whites tell they are light and fluffy.

4. Combine all egg yolks, melted butter, and milk. Whisk together.

5. Add dry ingredients.

6. Add pumpkin. Mix until fully combined.

7. Add fluffy egg whites, gently fold in with a rubber spatula.

*See Salted Caramel Sauce recipe, add 1/2 C. syrup.*

Butternut Squash Soup

3 Tbs. Butter

1 Onion- Diced

1 Butternut Squash-Diced

1 tsp. Sugar

2 Thyme Sprigs

5 C. Water

Salt and Pepper

3 Tbs. Heavy Cream

1. Heat/Saute butter and onion

2. Add squash and sugar and let caramelize

3. Add thyme, water, salt and pepper bring to a boil.

4. Puree in a blender or using a hand blender.

5. Add heavy cream.

Ham and Cheese Slider

12 pack Hawaiian Rolls

12 slices of Ham

12 slices of Swiss cheese

Sauce:

1 stick Butter - melted

2 T. Dried Minced Onion

1 T. Yellow Mustard

2 T. Worcestershire Sauce

1 tsp Poppy Seeds

1/4 tsp Salt

1. combine all sauce ingredients in a bowl.

2. slice bread in half. Lay out ham and cheese. put top bread back on.

3. Using a pastry brush, spread sauce all over on top. be generous with sauce, the more the better.

4. Bake at 375 for 15 min.

Mini Egg White Omelet

2 cups Egg Whites

2 Roma Tomatoes - diced

6 Green Onions - diced

1/2 cup Bell Pepper - diced

1/2 cup Ham - diced

1/2 cup Cooked Sausage

1/2 cup Shredded Parmesan Cheese

Salt and Pepper

1. Pre heat oven to 350 degrees.

2. Using a muffin tin, spray really well with pan spray.

3. Divide tomatoes, ham, cheese, peppers, sausage and green onions into muffin pan.

4. Sprinkle each one with salt and pepper.

5. Pour egg whites over filled muffin cups, fill to top.

6. Bake for 15 min.

7. Serve hot or place in ziplock bags, freeze and reheat later.                 

Buffalo Chicken Slider

12 pack Hawaiian Rolls

2 cups Shredded Chicken

1/2 cup Hot Wing Sauce

1 stick of Butter - melted

1 T. Dried Minced Onion

2 T. fresh Cilantro - chopped

1 tsp Salt

1/4 tsp Black Pepper

fresh Cilantro

1/2 cup Blue Cheese Crumbles

1. In a small bowl combine melted butter, onion, cilantro, salt and pepper.

2. In a separate bowl combine shredded chicken and hot sauce.

3. Cut bread in half. Using a pastry brush, brush on melted butter mixture. Add chicken, spread around to make it even.

4. sprinkle on blue cheese crumbles and fresh cilantro.

5. Put top bread back on to chicken. Drizzle butter mixture all over top of buns.

6. Bake at 375 for 15 min.

French Dip Slider

12 pack Hawaiian Rolls

12 slices Roast Beef

12 slices Provolone Cheese

1 small Onion, sliced and saute in butter

Sauce:

1 stick of Butter - melted

1/3 cup Au Jus

1 T. Dried minced onions

1/4 tsp. black pepper

1. In a small bowl combine melted butter, au jus, dried onions and pepper.

2. Slice bread in half. Using a pastry brush, drizzle half of sauce on to bread.

3. Spread out sauted onions, then layer cheese and then the roast beef.

4. Place top bread on meat. Drizzle remaining sauce on top of rolls.

5. Bake at 375 for 15 min. 

Meatball Slider

12 pack Hawaiian Rolls

12 Italian Meatballs

12 slices of Mozzarella Cheese

1 cup Pizza Sauce

Butter Garlic Sauce:

1 stick of Butter - melted

1 T. California Garlic salt

1 T. Dried Minced Onion

1. In a small bowl combine Garlic butter sauce.

2. Slice bread in half. Spread pizza sauce on both sides of bread.

3. place one meatball on each slider. put one slice of mozz cheese on top of each meat ball.

4. Put top bread on top, press down so meat ball gets formed into the bread.

5. Drizzle garlic butter sauce all over on top of rolls.

6. Bake at 375 for 15 min.

Chicken Verde

1 Yellow Onion

6 Anaheim Peppers (no seeds)

1 bunch Cilantro

8 Chicken Breasts

2 cups Chicken Stock, or water

1. Blend onion, Anaheim peppers, and cilantro in blender until it becomes a puree.

2. In a medium saucepan on high heat, add a T. of oil and sear chicken until golden brown.

3. Put seared chicken in crockpot.

4. Add pepper puree mixture.

5. Cook on high in a crockpot for 4-5 hours.

6. You can do this on stovetop in 30 minutes.

7. Shred chicken.

Breakfast Nachos

1. Puree black beans, put in squeeze bottle.

2. Fry potatoes with red bell pepper and yellow onion (you could use the frozen breakfast potatoes as a substitute).

3. Fry egg (3 each).

4. Sliced avocado.

5. Shredded cheddar cheese.

6. Make Pico de Gallo (see recipe below).

7. Sour cream, put in squeeze bottle (1/2 cup sour cream + ¼ cup milk, shake).

8. Garnish with fresh chopped cilantro.

9. Garnish with chopped green onions.

10. Assemble nachos on a cookie sheet lined with parchment. Put under broil for a few minutes, until cheese is melted.

11. Add fried egg and fresh toppings after cheese is melted.