Oatmeal Banana Smoothie

Knock your oats off.
Cook time: 5 minutes            |           Total time: 5 minutes         |             Yield: 2 servings

Ingredients:
. 2 ripe bananas 
. 2 cups Ice
. 1/3 cup greek yogurt

. 1/2 cup Cooked oatmeal

. 1/3 cup Almonds 

.  A drop of honey

Directions:

1. Cook oatmeal.

2. Blend ingredients together and enjoy!

Source: Chiquita Banana.

Prosciutto Arugula Pizza

Arugamazing!
Cook time: 20 minutes              |           Total time: 1 hour            |            Yield: 1 pizza

Ingredients 

Pizza Dough:
. 2 1/4 teaspoon (1 package) instant dry active yeast
. 1 cup warm water (not hot!)
. 1/2 tablespoon sugar
. 3 cups bread flour, or as needed
. 2 tablespoon olive oil
. 1 1/2 teaspoon salt

Toppings:
. Extra-virgin olive oil
. 2 garlic cloves minced
. 8 ounces fresh mozzarella, shredded
. 8 slices (3 ounces) prosciutto
. 4 cups fresh arugula
. 1/2 cup grated Parmigiano cheese

DirectionsPizza Dough:
1. In a small bowl, dissolve yeast in warm water. 

Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread  flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. 

Beat well until a stiff dough has formed.

 Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

3. Turn dough out onto a well floured surface. Form dough into a round and roll out into a pizza crust shape. 

Toppings:

4. Brush pizza with olive oil and sprinkle minced garlic on top.

5. Add shredded mozzarella and parmigiano cheese.

6. Top with strips of prosciutto.

7. Bake in oven until golden brown, about 20 minutes.

8. Add arugula on top and enjoy!

Source: Pizza dough: All Recipes

Goat Cheese, Brussel Sprout, and Lemon Spaghetti

The perfect summer pasta.
Cook time: 25 minutes          |           Total time: 30 minutes          |          Yield: 5 servings

Ingredients

.  1 pound spaghetti
.  15 brussel sprouts, cut in half
.  1/4 cup olive oil

.  3 cloves of garlic, minced
.  1 tablespoon finely grated lemon peel
.  2 teaspoons chopped fresh tarragon
.  3-4 ounce log soft fresh goat cheese
.  Fresh lemon juice to taste

.  Pepper and salt to taste

Directions
1. Saute brussel sprouts with a few tablespoons of olive oil and 3 cloves of garlic. Add pepper and salt to taste.
2. Cook spaghetti in a large pot of water until it is almost tender.  Drain pasta, reserving 1/4 cup of pasta water.
3. Meanwhile, combine remaining olive oil, lemon peel, tarragon, and cheese in a large bowl, breaking up the goat cheese as you put it in. 
4. Add hot pasta, brussel sprouts, and garlic to bowl, along with a couple slashes of the pasta water. 
5. Toss until smoothly combined, adding more pasta water if needed. 
6. Season with salt, pepper, and lemon juice. 

Source: Chef Hannan

Mini Lamb Gyros

Opa!

Cook time: 12 minutes         |         Total time: 30 minutes          |            Yield: 12 cups

Ingredients

. 1/2 lb of marinated grilled lamb

 (suggested: Trader Joe's burgundy marinated lamb tips)
· 1/8 of white onion
· 1 small tomato
· 12 small square wonton wrappers 

(near the tofu in the refrigerated section of the produce dept)
· feta cheese for topping

Tzatziki Sauce:
· 8 ounces plain yogurt
· 1 medium cucumber, peeled, seeded, and finely chopped
· 4 cloves garlic, finely minced
· 1 tablespoon olive oil
· Pinch kosher salt

Directions
1. Preheat oven to 375ºF.
2. To make tzatziki sauce, combine the yogurt, cucumber, salt, garlic, and olive oil in a medium mixing bowl.
3. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
4. Layer lamb, onion, tomato, and tzatziki sauce. Repeat.
5. Bake for 12 minutes.
6. Top with feta cheese.
7. Let the cups cool, remove them from the pan, and enjoy!

Source: Chef Hannan.

Vanilla Bean Panna Cotta with Strawberry and Rhubarb Compote

Indulge in spring awakening. 
Cook time: 20 minutes              |            Total time: 4 hours              |               Yield: 3-4

Ingredients
Vanilla Bean Panna Cotta:
· 2 tablespoons water
· 1 1/4 teaspoon unflavored gelatin
· 1 3/4 cups cream
· 1/3 cup sugar
· 1 cup half and half
· Pinch salt
· 1 - 2 drops fresh lemon juice

· 1 drop of vanilla extract
· 1 vanilla bean, seeds only

Strawberry Rhubarb Compote:
· 2 cups 1/2-inch pieces fresh rhubarb
· 2 cups strawberries, hulled and chopped
· 1 1/2 cups sugar
· 3 tablespoons fresh lemon juice
· 2 teaspoons cornstarch, if desired (to thicken)

Directions

Vanilla Bean Panna Cotta:
1. Sprinkle the gelatin over the of water in a small
 bowl. Let sit to soften.
2. Put the half and half in a small saucepan 
with the sugar over medium heat and heat 
until bubbles form around the edges. Whisk
 until all the sugar is dissolved. 

3. Take off the heat and whisk in the gelatin mixture until completely dissolved. Whisk in the cream, salt, lemon essential oil, and vanilla bean seeds.
4. Divide the panna cotta mixture between four 6 - 8 ounce individual serving containers and chill until set. Before serving, top with spoonfuls of strawberry rhubarb compote.

Strawberry Rhubarb Compote:

1. Combine rhubarb, sugar, and 2 tablespoons lemon juice in a heavy large saucepan. Stir over medium heat until sugar dissolves. 

2. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 4 minutes. Add the cornstarch to the remaining 1 tablespoon lemon juice and add to the rhubarb mixture. 
3. Add strawberries, and simmer for 2-3 minutes, uncovered.
4. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. 

Source: Adapted from Good Life Eats

Mozzarella Sticks

Celebrate the oozy gooey. 
Prep time: 20 minutes                  |             Total time: 2.5 hours             |             Yield: 12

Ingredients

· 12 stick s of string cheese

· 1 1/2 cups panko-style breadcrumbs 

· 4 teaspoons Italian seasoning

· 1/2 teaspoon table salt
· Freshly ground pepper to taste

· 4 eggs
· 1 cup of all-purpose flour

· Canola oil for frying

Directions

1. Spread the flour and breadcrumbs on separate plates (pie plates work well for this). Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well. Place the eggs in a small bowl and beat them lightly.
2. Drop a piece of cheese into the flour and roll it around until it is well covered. Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated. One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating. Set aside on a clean plate and repeat with the remaining cheese sticks. Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.
3. Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches. Heat oil until it reaches a temperature of 350°. Fry the mozzarella sticks in batches until crispy and browned on the exterior, about 5 minutes. Drain on paper towels.

Source: Food People Want

Cookie Dough Peanut Butter Cups

For the love of chocolate.

Prep time: 20 minutes                |            Total time: 1 hour             |             Yield: 24 cups

Ingredients
· 2 1/2 cups chocolate chips
· 1/2 cup unsalted butter
· 1/3 cup packed brown sugar
· 1 teaspoon vanilla extract
· 1/4 cup creamy peanut butter
· 3/4 cup powdered sugar
· 2 tablespoons all-purpose flour
· 1/4 teaspoon salt
· 1/2 cup mini chocolate chips

Directions

1. In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, 

then let it bubble for 1-2 minutes. Remove from heat and 

whisk in peanut butter. The mixture will be liquidly. 

Whisk in vanilla. Let sit and cool completely, about 30 minutes.
2. Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted. Drop 1 teaspoon of chocolate into each liner, then use a spoon to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. 

3. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips (if some melt, let it cool longer and add more chips). The dough will be wet, but pop it in the fridge for 15 minutes to harden.
4. Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. 

5. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. 

Source: Adapted from How Sweet Eats

Spaghetti Carbonara

Eggcelent pasta. 
Prep time: 20 minutes              |            Total time: 40 minutes            |              Yield: 8 servings

Ingredients
· 1 pound spaghetti
· 1 tablespoon olive oil
· 8 slices pancetta, diced
· 1 tablespoon olive oil
· 1 onion, chopped
· 1 clove garlic, minced
· 1/4 cup dry white wine (optional)
· 4 eggs
· 1/2 cup grated Parmesan cheese
· 1 pinch salt and black pepper to taste
· 2 tablespoons chopped fresh parsley
· 2 tablespoons grated Parmesan cheese

Directions
1. In a pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
2. Cook chopped pancetta until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. 

4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
5. Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese.

Source: All Recipes

Maple-Bacon Waffles

Breakfast of champions. 

Prep time: 5 minutes                  |               Total time: 45 minutes                |           Yield: 6

Ingredients 
· 3 cups all-purpose flour
· 1 Tablespoon baking powder
· 1 teaspoon baking soda· 1 teaspoon salt
· 2/3 cups canola or grape seed oil
· 4 large eggs
· 2 teaspoons vanilla extract
· 2½ cups buttermilk

· 6 tablespoons maple syrup

· 6-8 slices of bacon

Directions

1. Preheat oven to 375ºF. Line a rimmed baking sheet with parchment paper. Lay bacon on sheet and brush both sides with 2 Tbsp. maple syrup. Bake, turning once, until crisp and browned, 25 to 30 minutes or until crispy. Coarsely chop bacon.
2. In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend.
3. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and store. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.
4. Preheat a 7-inch waffle iron. Brush with a bit of oil and add 1/2 cup batter. Cook until lightly browned and crisp, 6 minutes. Place waffle on a plate in oven; cook remaining waffles.
5. Serve with additional maple syrup, if desired.

Source: Adapted from MyRecipes

Petite Lasagnas

Perfectly petite, but NOT in flavor. 

Prep time: 30 minutes             |           Total time: 45 minutes          |         Yield: Makes 12

Ingredients

· 6 oz raw ground beef

· 6 oz raw sausage 

· 4 cloves garlic, minced

· 3 tsp dried oregano, divided

· 1 cup chopped onion

· 1 teaspoon pepper·
· 1/4 teaspoon salt· 14.5 oz can tomato sauce
· 1/2 tsp dried basil
· 1 1/2 cups part skim ricotta cheese
· 24 small square wonton wrappers (near the tofu in the refrigerated section of the produce dept)

· 1 1/2 cups shredded mozzarella cheese

Directions
1. Preheat oven to 375ºF. 

2. Heat a skillet over medium heat. Add the beef, sausage, onions, salt, and pepper. Saute the mixture for about 10 minutes, or until the meat is cooked through. Add the garlic and stir constantly for a minute
3. Add the tomatoe sauce and 2 tsp of oregano. Bring the pan to a gentle boil. Reduce the heat to low and simmer for 10 minutes. Remove from heat and set aside.
4. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Stir to mix well. Set aside.
5. Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
6. Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the turkey tomato sauce, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella.
7. Gently press another wonton wrapper on top of the mozzarella layer.
8. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
9. Bake for 12 minutes, or until the cheese has melted.
10. Let the cups cool, remove them from the pan, and enjoy!

Source: Adapted from Food.com