Red Skinned Potato Salad

Ingredients

• 910 g clean, scrubbed new red potatoes
• 6 eggs
• 455 g bacon
• 1 onion, finely chopped
• 1 stalk celery, finely chopped
• 475 ml mayonnaise
• salt and pepper to taste
• 
  
• Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Preparation Time:

1 Hr.

Ready In:

2 Hr.

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Fiery Fish Tacos with Crunchy Corn Salsa

Ingredients

• 155 g corn
• 85 g diced red onion
• 130 g peeled, chopped jicama
• 80 g diced red bell pepper
• 45 g fresh cilantro leaves, finely chopped
• 1 lime, zested and juiced
• 30 g sour cream
• 10 g cayenne pepper
• 6 g ground black pepper
• 35 g salt
• 672 g tilapia
• 30 ml olive oil
• 12 corn tortillas, warmed
• 
  
• Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
4. Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Preparation Time:

30 Min.

Cook Time:

10 Min.

Ready In:

40 Min.

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Alyson's Broccoli Salad

Ingredients

• 10 slices bacon
• 1 head fresh broccoli, cut into bite size pieces
• 40 g red onion, chopped
• 70 g raisins
• 45 ml white wine vinegar
• 25 g white sugar
• 235 ml mayonnaise
• 145 g sunflower seeds
• 
  
• Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.

Preparation Time:

15 Min.

Cook Time:

15 Min.

Ready In:

30 Min.

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Pina Colada

Ingredients

• 235 ml coconut milk
• 235 ml pineapple juice
• 120 ml rum
• 50 g white sugar
• 8 cubes ice
• 
  
• Directions

1. In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.

Preparation Time:

4 Min.

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Grilled Pork Tenderloin

Ingredients

• 908 g pork tenderloins
• 3 g garlic powder
• 6 g salt
• 2 g ground black pepper
• 235 ml barbeque sauce
• 
  
• Directions

1. Prepare grill for indirect heat.
2. Season meat with garlic powder, salt, and pepper.
3. Lightly oil grate. Place tenderloin on grate, and position drip pan under meat. 
4. Cook over indirect heat for 30 minutes.
5. Brush tenderloin with barbeque sauce. 
6. Continue cooking for 15 minutes, or to desired doneness. Slice pork, and serve.

Preparation Time:

10 Min.

Cook Time:

45 Min.

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Pizza Snacks

Ingredients

• 55 g shredded Cheddar cheese
• 55 g shredded mozzarella cheese
• 126 g sliced mushrooms, drained
• 75 g chopped pepperoni
• 80 ml mayonnaise
• 40 g chopped onion
• 25 g chopped ripe olives
• 5 English muffins, split
• 
  
• Directions

1. In a bowl, combine the first seven ingredients; mix well. Spread over cut side of each muffin half. Cover and freeze for up to 2 months.

Preparation Time:

10 Min.

Ready In:

10 Min.

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Cream Cheese Tart Shells

Ingredients

• 85 g cream cheese, softened
• 115 g butter, softened
• 125 g all-purpose flour
• 
  
• Directions

1. Blend cream cheese and butter or margarine. Stir in flour just until blended. Chill about 1 hour. This can be made ahead and chilled for up to 24 hours.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Shape dough into 24 one-inch balls and press into ungreased 1 1/2 inch muffin cups (mini-muffin size) to make a shallow shell. Fill with your favorite filling and bake for 20 minutes, or until the crust is light brown.

Preparation Time:

40 Min.

Cook Time:

20 Min.

Ready In:

2 Hrs.

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Bacon Cheddar Deviled Eggs

Ingredients

• 12 eggs
• 120 ml mayonnaise
• 4 slices bacon
• 15 g finely shredded Cheddar cheese
• 15 ml mustard
• 
  
• Directions

1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Preparation Time:

30 Min.

Cook Time:

10 Min.

Ready In:

40 Min.

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BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Ingredients

• 4 cooked pork chops, sliced
• 440 g mixed greens
• 2 nectarines, cut into 12-wedges each
• 1 grapefruit, segmented
• 2 avocados, cut into wedges
• 16 cherry tomatoes
• 15 ml salad oil
• 10 g slivered, toasted almonds
• salt and black pepper
•  
• Honey Balsamic Vinaigrette:
• 30 ml balsamic vinegar
• 30 ml honey
• 8 ml Dijon mustard
• 30 ml mayonnaise
• 3 g chili powder
• 6 g salt
• 2 g black pepper
• 90 ml salad oil
• 
  
• Directions

1. For the Vinaigrette: In a blender, combine all ingredients except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 cups greens with 2 tablespoons dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more dressing and sprinkle with toasted almonds. Serve immediately.

Preparation Time:

20 Min.

Ready In:

20 Min.

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Jalapeno Snacks

Ingredients

• 224 g cream cheese, softened
• 115 g shredded Cheddar cheese
• 60 ml mayonnaise
• 1 (1 ounce) package dry ranch salad dressing mix
• 4 g garlic powder
• 20 large jalapeno peppers, halved and seeded
• 455 g sliced bacon, cut in half
• 
  
• Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan.
3. Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.

Preparation Time:

15 Min.

Cook Time:

20 Min.

Ready In:

35 Min.

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