Key Lime Bars

Ingredients

Crust:

• 3 tbsp of brown sugar (light)
• 4 tbsp of butter (unsalted and melted)
• 5 oz. of sweet crackers (animal crackers)
• A Pinch of salt

Filling:

• A Pinch of salt
• 2 oz. of room temperature cream cheese
• 1/2 cup of Key lime juice
• 1 tbsp of lime zest (grated)
• 1 egg yolk
• 1 can of condensed milk (sweetened)

Garnish:

• 3/4 cup of toasted coconut (shredded and sweetened)

Preparation

1. Preheat your oven to 325 degrees Fahrenheit
2. Place foil in a baking pan (square and 8 inch)
3. Use a non-stick cooking spray to coat the pan
4. Grind the crackers in a food processor for 10 seconds
5. Add salt, brown sugar, and pulse to combine
6. Drizzle butter on top of the crumbs and pulse for 10 seconds to moisten the crackers
7. Use your hands or a flat spatula to press the crumbs down into the bottom
8. Bake the crumbs for about 20 minutes and place it on a wire rack to allow it to cool
9. In a bowl, combine lime zest, cream cheese, and salt
10. Add the condensed milk and mix to combine
11. Add egg yolk, lime juice, and combine
12. Pour the cheese filling over the crust and use a spatula to even it out
13. Bake for 20 minutes
14. Let it cool, cover it with foil, and place it in the fridge overnight
15. Cut into even length bars and serve

Mix Vegetable Pasta

Ingredients

• 1 cup of broccoli florets
• 1 cup of cherry tomatoes (halved)
• 1 cup of fresh corn kernels
• 1 cup of yellow squash (sliced)
• 1 tbsp of extra virgin olive oil
• 1/2 cup of basil (packed, sliced thinly, and divided)
• 1/4 cup and 2 tbsp of half & half
• 1/4 tsp of red chili flakes
• 2 chopped green onions
• 2 minced garlic cloves
• 2 tbsp of butter
• 2 tbsp of parmesan cheese (grated)
• 4 oz. of cooked penne pasta
• Black pepper and salt to taste

Preparation

1. In a skillet, heat butter and olive oil over medium heat.
2. Add green onions, garlic, and chili flakes
3. Cook onions for 2 minutes or until they soften
4. Increase the heat to medium high, add squash, broccoli, and season it with black pepper and salt for 3 minutes
5. Add corn and tomatoes, letting it cook for 2 minutes
6. Add cheese and half & half and cook for another minute
7. Add pasta, half basil, and mix to combine
8. Garnish it with basil and serve

Grilled Pesto Shrimp Skewers

Ingredients

• 1 cup of basil leaves (chopped)
• 1 garlic clove
• 1/4 cup of Parmigiano Reggiano (grated)
• 3 tbsp of olive oil
• 1 1/2 pounds of shrimp (peeled and deveined)
• Black pepper and salt to taste
• 7 metal skewers

Preparation

1. Pulse garlic, cheese, salt, black pepper, and basil in a food processor
2. Add olive oil
3. Combine pesto and raw shrimp in a bowl and leave it aside for a few hours
4. Over medium low heat, heat your grill
5. Place the shrimps on the skewers and grill them for eight minutes each side until it turns pink and opaque
6. Serve

Caprese Peach Salad

Ingredients

• 6 oz. of sliced mozzarella cheese
• 1 yellow peach
• 1 thickly sliced tomato
• 12 basil leaves
• Extra virgin olive oil
• Balsamic vinegar
• Salt and black pepper to taste

Preparation

1. Place the cheese with the tomatoes, peaches, and basil in layers
2. Drizzle vinegar and olive oil on top of them
3. Sprinkle black pepper and salt
4. Serve

Sweet and Spicy Chicken Breasts

Ingredients

• Salt
• 8 chicken breasts (skinless and boneless)
• 2 tsp of hot sauce
• 1/4 cup of olive oil
• 1/2 tsp of chili powder
• 1/2 cup of honey
• 1 tsp of lemon juice
• 1 pineapple (peeled, cored, and sliced into 8 thick rings)
• 1 finely chopped onion
• 1 finely chopped garlic clove

Preparation

1. Heat 1 tbsp of oil in saucepan over medium heat
2. Add garlic and onion, cooking until they soften and begin to brown, for about 8 minutes
3. Add hot sauce, honey, chili powder, and let it simmer for another minute
4. Take the pan off heat, add in lemon juice, and put aside
5. Preheat a grill on medium high heat
6. Coat the chicken breasts with 3 tbsp of oil and season it with salt
7. Grill for about 7 minutes, flip, and cook for 2 minutes
8. Place the chicken on a plate, glaze it with honey, cover it with foil, and let it sit for 5 minutes
9. Grill the pineapple for 4 minutes, flip, cook for 2 minutes, and serve with chicken