Healthy Green Salad With Sherry-Dijon Vinaigrette

Are you unsure about what type of salad you should serve at your next or upcoming family gatherings? If you want to prepare an easy and different salad this time around, cook this healthy salad full of green veggies.

Ingredients

Salad:

• 3/4 pound of mesclun
• 1 tbsp of lemon juice
• 1 tbsp of sherry wine vinegar
• 1/2 tsp of Dijon mustard
• 1 garlic clove (peeled and minced)
• 3/4 tsp of salt (kosher)
• 1/8 tsp of ground black pepper
• 1/3 cup of olive oil

Preparation

1. Wash the vegetables in the sink with cold water.
2. Place the vegetables in a bowl of water and fluff them to clean off the residue.
3. Place the vegetables in salad spinner to dry them.
4. Place the vegetables in a bowl, cover it with a damp cloth, and put it in the fridge.
5. To make the vinaigrette, combine lemon juice, mustard, garlic, sherry, salt, and black pepper in a bowl and mix.
6. Gradually add in oil.
7. Toss the vegetables in 2 tbsp of the vinaigrette and mix to coat.
8. Serve.

Watermelon Gazpacho Served With Shrimp Ceviche

This recipe screams sophistication. This time around, you are sure to impress your family members with this recipe. Serve your guests with a dish you will only see on a high-end restaurant’s menu. Get ready to impress!

Ingredients

Gazpacho:

• 1 red bell pepper
• 1 ear of corn
• 3 cups of watermelon (seedless)
• 2 1/2 pounds of tomatoes
• 1 pound of cucumber (peeled and seeded)
• 1 chipotle in adobo sauce (without seeds and chopped)
• 2 tsp of chipotle adobo sauce
• 2 scallions (chop white and green)
• 1 clove of garlic
• 3 tbsp of lime juice
• 1/3 cup of cilantro leaves (chopped)
• 2 tbsp of olive oil
• 1 tbsp of salt (kosher)

Shrimp Ceviche:

• 1/2 lb. of baby shrimp (deveined)
• 1/2 cup of lime juice
• 1/4 tsp of salt (kosher)
• 1 tbsp of cilantro leaves (chopped)

Preparation

1. Over an open flame, roast the bell pepper until blackened.
2. Place them in a paper bag for 5 minutes, take off the blackened skin, remove the seeds, and the stem.
3. Over an open flame, roast the corn, until it is charred.
4. To make the puree, chop the tomatoes, watermelon, cucumber, jalapeño, red bell peppers and place them in the blender. Remove the corn from the cob and put in the blender. Add the adobo sauce, the chipotle, garlic, lime juice, scallions, oil, salt, and cilantro in a blender. Puree it and pour it in pitcher.
5. Combine the lime juice, shrimp, and cilantro, and let it stand for 3 hours.
6. Drain off the juice and serve.

Coriander And Cinnamon Steak

This mouthwatering recipe will get you the acclaim you need from family members. After you serve them with this juicy steak, they will call you the greatest cook. Cook this steak at your family gathering to see your family member’s reaction when they take the first bite.

Ingredients

Spice Rub:

• 6 cloves of garlic (minced to form a paste)
• 1/4 cup of oil
• 1 tbsp of kosher salt
• 1 tbsp of ground cumin
• 1 tbsp of ground coriander
• 2 tsp of black peppercorns
• 1 tbsp of paprika
• 1 tsp of ground cinnamon
• 1/8 tsp of ground cloves
• 2 pounds of trimmed skirt steak
• Cilantro

Preparation

1. Preheat your oven to 400 degrees Fahrenheit.
2. Combine oil, garlic, and salt in a cake pan.
3. Place the coriander, peppercorns, and the cumin in a grinder and grind to make powder.
4. Transfer the spice mixture into the pan along with paprika, cloves, garlic paste, cinnamon, and mix to combine.
5. Rub the trimmed steak with spice mixture.
6. Preheat your grill to medium-high heat.
7. Put the steak on the grill and cook each side for 2 minutes.
8. Place the steak in the pan, put it in the oven, and cook for 5 minutes.
9. Garnish with cilantro and serve.

Grilled Chicken With Salsa And Lemon

Ingredients

Salsa Verde:

• 1 tsp of oregano leaves
• 1/4 cup of mint leaves
• 1 cup of flat leaf parsley
• 1 clove of garlic (peeled)
• 1 packet of salty anchovy (rinsed and without bones)
• 1 tbsp of salty capers (rinsed)
• 1/2 tbsp lemon juice
• 3/4 cup of oil

Skewers:

• 1/2 tsp of salt (kosher)
• 1 1/2 pounds chicken thighs (boneless and sliced into 1-inch cubes)
• 1 loaf of Italian bread (sliced into 1-inch cubes and toasted 350 degrees Fahrenheit for 10 minutes)
• 2 lemons (sliced and cut in half)
• 10-inch skewers

Preparation

1. To make the salsa verde, place all the ingredients in a blender to pulse them. Divide the salsa into two bowls.
2. Lightly coast the chicken with salt, place the cubed meat in a salsa verde bowl, and mix to coat.
3. Add the bread cube, the chicken, then the slice of lemon on the skewers, and repeat.
4. Over medium heat, grill the skewers for about 15 minutes.
5. Reduce the heat to medium-low and cook each side for 7 minutes.
6. Serve.

Poached Prawns With Citrus Pistou And Herb

Ingredients

Bouillon Prawns:

• 10 cups of cold water
• 2 carrots (quartered and peeled)
• 2 celery stalks (quartered)
• 1 onion (quartered)
• 1 head of halved garlic
• 1 halved lemon
• 1/2 bunch of parsley
• 5 sprigs of thyme
• 2 bay leaves
• 1 pound of shrimp (26 per pound)
• Ice

Pistou:

• 1 1/4 cups of parsley leaves
• 1/3 cup of oregano leaves
• 10 basil leaves
• 1/3 cup of Parmigiano-Reggiano (grated)
• 1/3 cup of oil
• 1/4 cup of toasted pine nuts
• Juice and zest of 1 lemon
• 1/2 tsp of orange zest
• 2 tbsp of orange juice
• 1 garlic clove (peeled)
• 1/2 tsp of salt (kosher)
• 1/8 tsp of black pepper

Preparation

1. To make the bullion, place chopped veggies, water, and herbs into a pot over high heat and bring it to a boil.
2. Reduce the heat, place the cover partially on, and simmer for about 15 minutes.
3. Clean, devein, and rinse the prawns.
4. To make the poached prawns, drop the shrimp into the liquid and turn off the stove.
5. Cook the shrimp and stir occasionally, until they curl.
6. Place the shrimps in an ice bath.
7. To make the pistou, put all the ingredients to make the pistou in a blender and process to make a paste.
8. Pour the sauce in a bowl, garnish it with herbs, and serve.

Spinach Strata With Gruyere, Bacon, And Bell Pepper

Ingredients

• 1 pound of French bread (without crusts and sliced into 1-inch cubes)
• 1 red bell pepper
• 6 slices of bacon (chopped)
• 1/2 cup of yellow onion (minced)
• 1 clove of garlic (minced)
• 1 packet of frozen spinach (chopped, thawed, and dried)
• 3/4 cup of white wine (medium-dry)
• 6 eggs
• 2 cups of full-fat cream
• 1/2 cups of Gruyere cheese (grated)
• 2 tbsp of chopped parsley
• 2 1/4 tsp of salt (kosher)
• Cooking spray

Preparation

1. To make the dry bread, heat your oven to 375 degrees Fahrenheit.
2. Place the cubed bread on a pan and bake for 10 minutes to dry them.
3. Roast the bell pepper over an open flame, until they blacken.
4. Place them in a paper bag for about 5 minutes, and then remove the blackened skin, remove the seeds, discard the stem, and dice.
5. In a pan, sauté the bacon until they become crisp and remove, but do not discard the bacon fat.
6. In the same pan, sauté the onions for 5 minutes and add spinach, wine, bell pepper, and garlic.
7. Cook, stir for 5 minutes, and place them in a bowl.
8. In a bowl, whisk the eggs, add in cream, half of the cheese, vegetables, salt, parsley, mix, add the bread, and mix.
9. Let it stand for 5 minutes.
10. In 12 ramekins, pour the mixture, sprinkle cheese, bake for 30 minutes, and serve.

Ice Cream Cake

Ingredients

• 24 vanilla flavored ice cream sandwiches
• Vanilla Ice Cream
• 2 bottles of whipped cream
• 1 jar of hot fudge syrup
• 1 jar of caramel syrup
• 1/4 cup of pecans (chopped)

Preparation

1. In the bottom of a pan (9X13), place ice cream sandwiches, add whipped cream, hot fudge syrup, and caramel syrup.
2. Repeat the layers.
3. Sprinkle chopped pecans over them.
4. Add whipped cream, cover it with foil, and chill it in the fridge for 30 minutes.
5. Serve.

Blackberry Cobbler

Ingredients

• 1 cup of all-purpose flour
• 1 1/2 cups of white sugar (divided)
• 1 tsp of baking powder
• 1/2 tsp of salt
• 6 tbsp of butter (cold)
• 1/4 cup of hot water
• 2 tbsp of cornstarch
• 1/4 cup of cold water
• 1 tbsp of lemon juice
• 4 cups blackberries (rinsed and drained)

Preparation

1. Preheat your oven to 400 degrees Fahrenheit.
2. Use aluminum foil to line a baking sheet.
3. Combine 1/2 cup of sugar, flour, salt, and baking powder in a bowl.
4. Place the butter in the mixture and stir to crumble it.
5. Add in 1/4 cup of hot water to make the mixture moist.
6. In another bowl, add cornstarch and water to dissolve it.
7. Add in the rest of the sugar, blackberries, and lemon juice.
8. Transfer everything to an iron skillet, bring to a boil, and stir.
9. Drop the dough balls into the skillet, place the skillet on the baking sheet, and bake for about 25 minutes.