Grape Nehi cocktail. This is alcoholic cocktail recipe. Delicious vodka based mixed drink.Very easy to make!
Makes 1 serving

Ingredients:

• 1 oz (30 ml) vodka
• 3/4 oz (25 ml) Chambord Raspberry liqueur
• Sweet Sour Mix
• 7-Up

Cooking Method:

1. Place crushed ice in a tall glass.
2. Pour over vodka and liqueur.
3. Add sweet sour mix.
4. Finish with splash of 7-Up.

Slow cooker blueberry French toast.Delicious dessert cooked in slow cooker.

Ingredients:

• 1 cup (250 g) brown sugar
• 1 1/4 teaspoons ground cinnamon
• 1/4 cup (60 g) melted butter
• 12 slices bread
• 1 1/2 cups (370 g) fresh blueberries
• 5 large eggs,lightly beaten
• 1 1/2 cups (370 ml) milk
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• syrup,whipped cream and fresh blueberries for garnish

Cooking Method:

1. In a small mixing bowl,combine brown sugar,ground cinnamon and melted butter.
2. Mix well.
3. Grease slow cooker with nonstick cooking spray.
4. Coat the bottom of slow cooker with 1/3 sugar mixture.
5. Add 6 bread slices,then another 1/3 sugar mixture.
6. Sprinkle with fresh blueberries.
7. Add remaining bread slices and sugar mixture.
8. In a mixing bowl,combine beaten eggs,vanilla,milk and salt.Beat well.
9. Pour egg mixture over bread and press down lightly.
10. Cover slow cooker and refrigerate several hours.
11. Remove from refrigerator.
12. Cook on low-heat setting for 3-4 hours.
13. Serve blueberry French toast with syrup,whipped cream and fresh blueberries.

Prosciutto,peach and arugula appetizer.Very easy and delicious recipe.Adapted from http://www.nuggetmarket.com

Ingredients:

• 1 ripe peach,pitted and sliced into 12 wedges
• 6 slices Prosciutto,cut into halves
• fresh arugula leaves

Cooking Method:

1.  Place a few fresh arugula leaves on top of each peach wedge.
2. Wrap with Prosciutto half.
3. Serve immediately.

Mango Margarita drink.Very popular Margarita recipe.tequila based mixed drink.
Adapted from http://houseofyumm.com
Makes 2 servings.

Ingredients:

• 3 oz (90 ml) tequila
• 1 1/2 oz (45 ml) Triple Sec liqueur
• 1 cup (250 ml) mango juice
• freshly squeezed juice of 1/2 lime
• Margarita salt
• 2 cups (500 g) cubed ice

Cooking Method:

1. Refrigerate margarita glasses to frost them.
2. In a mixing bowl,combine tequila, lime juice,mango juice and Triple Sec.Stir well.
3. Place cubed ice in a blender.Blend it until snow-like.
4. Remove glasses from the freezer and , using squeezed lime juice from the other half of the lime, get the rim wet and then dip into homemade margarita salt.
5.  Place half of blended ice into each margarita glass,then pour half of tequila mixture into each glass.
6. Garnish mango Margarita drink with a wedge of lime.

Grilled shrimp with avocado salsa. Shrimp with homemade avocado salsa.Very delicious recipe! Adapted from http://www.nuggetmarket.com
Makes 6 servings

Ingredients:

• 24 raw medium shrimp,peeled and deveined
• 18 cherry tomatoes
• 2 tablespoons freshly chopped thyme
• 3 tablespoons shallots,minced
• 1 tablespoon ground cumin
• 2 tablespoon fresh basil,chopped
• 1/4 cup (60 g) extra-virgin olive oil
• kosher salt and cracked black pepper to taste
• half of lemon
• 6 bamboo skewers,soaked

For Avocado Salsa:

• 1 ripe avocado,peeled,pitted and diced
• 1 small red onion,peeled and diced
• 1 small Roman tomato,seeded and diced
• 2 tablespoons fresh cilantro,chopped
• freshly squeezed lemon juice of 1/2 lemon
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• kosher salt and cracked black pepper to taste

Cooking Method:

1. In a mixing bowl,combine all shrimp ingredients,except cherry tomatoes and lemon.
2. Mix well,then add shrimp,stir again and set aside for ,at least,4 hours.
3. Preheat your grill at medium-high heat.
4. Tread marinated shrimp alternative with cherry tomatoes onto skewers.
5. Grill 3-4 minutes per side.
6. Sprinkle with lemon juice and season with salt and black pepper,to taste.
7. Serve over homemade avocado salsa.

Avocado Salsa: 

1. In a mixing bowl,combine all salsa ingredients.
2. Refrigerate for 15 minutes.

Slow cooker bacon-wrapped BBQ chicken. Chicken breasts with bacon,BBQ sauce and fresh apples cooked in slow cooker. Very delicious recipe

Makes 4 servings

Ingredients:

• 4 boneless and skinless chicken breasts
• 1 cup (250 ml) BBQ sauce
• 1/4 cup (60 g) brown sugar
• 1 oz (30 ml) freshly squeezed lemon juice
• 5 small apples,peeled,cored and chopped
• 8 slices bacon

Cooking Method:

1. In a small mixing bowl,combine BBQ sauce,brown sugar,lemon juice and chopped apples.
2. Mix well and set aside.
3. Grease slow cooker with nonstick cooking spray.
4. Wrap each chicken breast with tow slices of bacon and place in a single layer in slow cooker.
5. Pour barbecue-apple mixture over bacon-wrapped chicken breasts.
6. Cover slow cooked and cook on low-heat setting for 6-8 hours or until chicken id done.

Spinach and ricotta stuffed shells. Very fast and delicious recipe. Adapted from http://www.forkknifeswoon.com

Makes 4 servings

Ingredients:

• 16 jumbo pasta shells , uncooked
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 4 cups fresh spinach leaves,chopped
• 12 oz (360 g) ricotta cheese
• 1 cup (250 g) shredded mozzarella cheese
• 1/2 cup (125 g) grated Parmesan cheese
• 1 large egg,beaten
• 1 tablespoon freshly chopped basil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups (310 g) marinara sauce

Cooking Method:

1. Preheat your oven to 375 F (190 C) .
2. Cook pasta,according cooking instruction and set aside.
3. In a large nonstick skillet,heat olive oil over medium-high heat.Add minced garlic and cook,stirring,until browned.
4. Add chopped spinach leaves and cook , stirring occasionally , until leaves begin to wilt ,for about 3-4 minutes.
5. Remove from the heat,set aside and allow to cool.
6. In  a mixing bowl,combine spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and black pepper. Stir well and set aside.
7. Pour half cup of marinara sauce into the bottom of shallow baking sheet.
8. Stuff each cooked pasta shell with ricotta mixture.Place in prepared baking sheet.
9. Cover stuffed pasta shells with remaining marinara sauce,then cover with aluminum foil.
10. Bake in preheated oven for 25 minutes.
11. Remove aluminum foil and bake for a further 10-15 minutes or until the top begins to brown and the sauce begins the bubble.
12. Sprinkle with Parmesan cheese and serve.

Wild berry Mojito. Rum based mixed drink. very popular Mexican drink. Adapted from http://www.nuggetmarket.com

WILD BERRY MOJITO

Ingredients:

• 1 1/2 oz (45 ml) Bacardi rum
• 1 oz (30 ml) simple syrup
• 3 fresh strawberries,cut into halves
• 6 fresh blueberries
• 6 large mint leaves
• chilled Club Soda

Cooking Method:

1. Place fresh berries and mint leaves in a highball and muddled them.
2. Add crushed ice,Bacardi rum and simple syrup.
3. Using a cocktail spoon,stir well.
4. Top with chilled Club Soda.
5. Garnish wild berry Mojito with fresh berry and mint leaf.

Banana cocktail.Vodka based mixed drink.Very easy to make! Adapted from http://www.nuggetmarket.com
Makes 1 serving

BANANA COCKTAIL

Ingredients:

• 1 1/2 oz (45 ml) Absolute vanilla vodka
• 1/2 oz (15 ml) KeKuyper Creme de Banana
• 1/4 oz (8 g) whipped cream
• 2 ripe bananas,peeled and sliced (reserve 1 for serving)
• 3/4 cup (180 g) cubed ice
• chocolate shavings for garnish
• whipped cream for garnish
• Brulee bananas for garnish (see recipe below)
• 4 tablespoons granulated sugar
• 1 banana,peeled and sliced

Cooking Method:

1. In a blender,combine vodka,creme de banana, 1/4 oz whipped cream,1 banana and cubed ice.
2. Blend well and pour mixture into margarita glass.
3. To make brulee bananas,sprinkle both sides of each banana slice with granulated sugar.
4. Place in a single layer on a heatproof surface.
5.  Using a brulee torch, apply heat until sugar turns a golden brown
6. Garnish banana cocktail with whipped cream,chocolate shavings and brulee banana slices.

French onion soup.There are so many versions of this famous delicious soup.Try to prepare this recipe!

FRENCH ONION SOUP

Ingredients:

• 1/2 cup (125 g) unsalted butter,melted
• 4 medium yellow onions,peeled and sliced
• 2 garlic cloves,peeled and chopped
• 2 bay leaves
• 2 fresh thyme sprigs
• 1 cup (250 ml) dry red wine
• 3 tablespoons all-purpose flour
• 2 quarts (2 L) beef broth
• 1 French baguette,sliced
• 1/2 pound (240 g) grated Gruyere
• kosher salt and freshly ground black pepper,to taste

Cooking Method:

1. In a large pot,heat melted butter over medium heat.
2. Add sliced onions,garlic,bay leaves and thyme.
3. Season with salt and black pepper.
4. Cook,stirring occasionally,until onions are very soft and caramelized,for about 25 minutes.
5. Add dry red wine and bring to boil.
6. Reduce heat to low and simmer until wine has evaporated,for about 5 minutes.
7. Discard the bay leaves and thyme.
8. Sprinkle the onions with all-purpose flour and stir.
9. Cook for a further 10 minutes.
10. Add beef broth and simmer again for 10 minutes.
11. Season to taste with salt and black pepper.
12. Meanwhile,preheat a broiler.
13. Place the baguette slices in a single layer on baking sheet.
14. Sprinkle baguette with grated Gruyere cheese.
15. Broil until cheese bubbly and golden brown.
16. Ladle soup in soup bowls and top with broiled Gruyere croutons.
    
    
    
    

Fried eggs with quinoa and mushrooms.Very easy and healthy recipe.Cooked quinoa is very good for your health.

Ingredients:

• 2 large eggs
• 1/2 red bell pepper,cubed
• 10 oz (300 g) tomatoes,sliced
• 1 small yellow onion,peeled and cubed
• 2 cloves garlic,peeled and finely chopped
• 3 1/3 oz (40 g) uncooked quinoa
• 5 oz (150 g) mushrooms,washed and cubed
• olive oil for frying
• 1/4 teaspoon paprika
• dash of ground chili pepper
• 1/2 teaspoon dried oregano
• fresh parsley and oregano
• grated Parmesan cheese
• salt and freshly ground black pepper to taste

Cooking Method:

1. Cook quinoa,according a cooking instruction. Set aside.
2. Heat olive oil in a large nonstick skillet over medium-high heat.
3. Add chopped garlic and cubed onion.Fry until translucent.
4. Add red bell pepper and mushrooms and fry for a further 2-3 minutes.
5. Add tomatoes,spices and greens.Reduce heat to low and simmer,stirring, for 5 minutes.
6. Add cooked quinoa and mix thoroughly.
7. Using a wooden spoon,make two nests in vegetable mixture.Beat in eggs.
8. Season with salt and black pepper and cook until eggs rich desired consistency.
9. Sprinkle with grated Parmesan and serve immediately.

Fried chicken breasts with creamy sauce.Very delicious and easy chicken recipe.

Ingredients:

• 2 pounds (960 g)  boneless and skinless chicken breasts
•  1/4 cup (60 g) melted butter,divided
• 1/4 teaspoon cayenne pepper
• 2 cups (500 g) heavy cream
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt

Cooking Method: 

1. In a mixing bowl,combine salt,chili powder,garlic powder and cayenne pepper.Mix well.
2. Sprinkle mixture over both sides of chicken breasts.
3. In a large nonstick skillet,preheat 1 oz (30 g) of melted butter.
4. Cook chicken breasts over medium high heat for about 8-10 minutes or until done.
5. Remove fried chicken breasts from the skillet.
6. Pour sour cream and remaining butter into the same skillet.
7. Reduce heat to low and simmer until sauce thickens,for about 5-7 minutes.
8. Serve fried chicken breasts with creamy sauce over cooked pasta.

Grilled lamb kebab.Marinated lamb cooked on the grill. Delicious!

Ingredients:

• 3 pounds (1.44 kg) lamb leg or shoulder (fat trimmed), cut into chunks
• 1/2 cup (125 ml) olive oil
•  1/2 cup (125 ml) dry red wine
• 2 teaspoons dried oregano
• 2 garlic cloves,peeled and crushed
• zest and freshly squeezed juice of 2 lemons
• salt and freshly ground black pepper,to taste

Cooking Method:

1. In a large mixing bowl,combine lamb chunks, olive oil,dry red wine,oregano lemon zest and juice,crushed garlic and black pepper.Mix together so that all the lamb is completely coated.
2.  Cover and refrigerate overnight.
3. Remove marinated lamb chunks from refrigerator and drain marinade.
4. Tread meat onto metal skewers.
5. Preheat grill to medium-high heat.
6. Season meat with salt and cook,turning occasionally,for 10-15 minutes.
7. Serve grilled lamb kebab hot with fresh vegetable salad.

Grilled chicken souvlaki with tzatziki sauce. Delicious marinated chicken with excellent tzatziki sauce. Found here.

Ingredients:

• 1 pound (480 g) skinless and boneless chicken breasts,cut into cubes

For Marinade:

• 4 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic,peeled and minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper,to taste

For Tzatziki Sauce:

• 6 oz (180 g) plain Greek yogurt
• 1 small cucumber,peeled and grated
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1 tablespoon fresh mint,finely chopped

Cooking Method:

1. In a small mixing bowl,combine all marinade ingredients.Stir well.
2. Pour marinade into sealable container,add cubed chicken and toss to coat.
3. Seal tightly container and refrigerate for 2 hours.
4. Meanwhile,make tzatziki sauce.In a small mixing bowl,combine all sauce ingredients.
5. Stir well and set aside.
6. Remove marinated chicken chunks from refrigerator and drain marinade.
7. Tread marinated chicken chunks onto soaked bamboo skewers.
8. Preheat your grill to medium-high heat.
9. Grill chicken souvlaki,turning,until nicely browned (for about 8 minutes per side).
10. Serve grilled chicken souvlaki with tzatziki sauce.

Cooking Method:

1. In a mixing bowl,combine softened cream cheese,pineapple,green pepper,onion and seasoned salt.
2. Beat until well blended.
3. Cover and refrigerate for 30-45 minutes.
4. Remove from refrigerator.
5. Shape into a ball and roll in chopped walnuts.
6. Cover and refrigerate overnight.
7. Serve pineapple cheese ball with assorted crackers.

1. In a large nonstick skillet,cook ground beef and green chilies until beef is no longer pink.
2. Drain.
3. Add cream cheese,ground cumin and chili powder.Cool slightly.
4. Separate crescent dough into 24 triangles.
5. Spoon 1 tablespoon beef mixture along the short end of each crescent triangle.
6. Roll up.
7. Arrange point side down 2 inches (5 cm) apart on ingreased baking sheets.
8. Preheat oven to 375 F (190 C).
9. baked in preheated oven for 15 minutes or until golden brown.
10. Serve baked beef-stuffed crescents warm.

Ingredients:

• 8 oz (240 g) medium shell pasta,uncooked
• 1 pound (480 g) asparagus,trimmed
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 1/2 cup (125 g) basil pesto
• 1/3 cup (80 g) julienned sun dried tomatoes in olive oil,drained
• 1/3 cup (80 g) mozzarella cheese,cubed
• fried egg, for serving

Cooking method:

1. Preheat your oven to 425 F (210 C).
2. Lightly grease baking sheet with nonstick cooking spray.
3. Cook pasta,according the packing instruction. Drain well.
4. Arrange trimmed asparagus in a single layer onto greased baking sheet.
5. Drizzle with olive oil,season with salt and black pepper.Toss well to combine.
6. Roast in preheated oven for 10 minutes or until tender but crisp.
7. Remove roasted asparagus from the oven,set aside and let cool, before cutting into 1-inch (2.5 cm) pieces.
8. In a large mixing bowl,combine cooked pasta,asparagus,pesto,drained sun dried tomatoes and cubed mozzarella.
9. Stir well and serve immediately with fried egg.

Ingredients:

• 1/2 cup (125 ml) extra virgin olive oil
• 1/3 cup (80 g) packed fresh basil leaves plus sprigs for garnish
• 1 medium shallot,quartered
• 1 small cantaloupe,peeled,seeded and cut into 6 wedges
• 6 small fresh water-packed mozzarella balls,drained
•  6 thin slices prosciutto, halved lengthwise, gathered into ruffle
•  6 8-inch (15-20 cm) bamboo skewers

Cooking Method: 

1. In a blender or food processor,combine fresh basil leaves,olive oil and shallot. Process until basil and shallot are finely chopped.Set aside.
2. Cut each cantaloupe wedge crosswise in half.
3. Cut drained mozzarella balls into 6 cubes.
4. Tread alternative 1 cantaloupe piece,mozzarella cube and 1 piece ruffled prosciutto.
5. Arrange skewers on serving platter.
6. Drizzle with basil-shallot mixture.
7. Garnish with fresh basil sprigs and enjoy!

Cooking Method:

1. In a shallow bowl,combine all dry ingredients.Mix well.
2. Dredge the pork chops in flour mixture.
3. In a large pan,heat canola oil and butter over medium-high heat.
4. Add seasoned pork chops and cook for 3-4 minutes per side or until golden brown.
5. Serve fried pork chops with your favorite side dish.

1. In a small pot,combine 1 1/2 cups fresh blueberries,water,sugar and vanilla extract.
2. Stir well and bring to a boil over high heat.
3. Reduce heat to low and simmer until sugar is dissolved and blueberries are soft (for about 15 minutes).
4. Remove blueberry mixture from the heat and strain, pressing on the solids to extract as much liquid as possible.
5. Discard the solids.
6. Transfer the simple blueberry syrup to the glass container,cover tightly and refrigerate.
7. To 4 oz (120 ml) cocktail glass,add remaining blueberries,lime and 2-3 tablespoons symple blueberry syrup.
8. Using a muddle,smash blueberries and line.
9. Add tequila and stir well to combine.
10. Top with cubed ice and Seltzer water.

1. In a blender,combine all ingredients.
2. Blend until smooth.
3. Pour mixture into cocktail glasses.
4. Serve immediately.

Cooking Method:

1. In a large resealable plastic bag,combine soy sauce,orange juice and garlic powder.
2. Mix well.
3. Add chicken wings and refrigerate overnight.
4. Drain marinated chicken wings and discard marinade.
5. Grease baking sheet with nonstick cooking spray.Line with aluminum foil.
6. Arrange chicken wings in a single layer in a greased baking sheet.
7. Preheat your oven to 350 F (175 C).
8. Bake in preheated oven for 1 hour or until juices run clear,turning twice.