Italian Grinder Salad

INGREDIENTS

For the grinder salad dressing

• 1/2 cup mayonnaise 

• 2 tsp red wine vinegar

• 2 tsp minced garlic

• 1 tsp sweetener (I used Monk Fruit)

• 1/2 tsp Italian Seasoning

• 1/2 teaspoon salt

• 1/2 teaspoon red pepper chili flakes

For the grinder salad

• 16 ounces shredded iceberg lettuce

• 4 ounces ham

• 4 ounces pepperoni

• 4 ounces salami

• 4 ounces of provolone cheese

• 1 pint grape tomatoes halved

• 1/2 cup sliced pepperoncini peppers

• 1/2 red onion diced

INSTRUCTIONS

1. Make The Dressing. Mix the mayonnaise, red wine vinegar, minced garlic, sweetener, Italian seasoning, red pepper chili flakes(if using), salt, and pepper until well combined.

2. Set it aside for a few minutes to allow the flavors to meld together.

3. Slice the ham, salami, and pepperoni into 1/4-inch slices and the provolone cheese into small cubes.

4. Use a mandoline or food processor to shred the iceberg lettuce thinly.

5. Add the shredded iceberg lettuce and the rest of the ingredients to a large salad bowl, then drizzle the dressing all over the ingredients and mix until well combined.




NUTRITION FACTS
Amount per serving.
Calories 445kcal
Total Carbs 9g
Net Carbs 7g
Protein 19g
Fat 38g
Fiber 2g
Sugar 4g

Almond Orange Cannoli Dip

 

Ingredients

• 15 ounces Ricotta cheese drained if needed
• 8 ouncesr Mascarpone cheese
• 1 1/2 cups powdered sugar
• 1 Tablespoon fresh orange juice
• 1 teaspoon fresh orange zest
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 teaspoon orange extract (optional)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup mini chocolate chips
• Topping (optional): Sliced almonds and/or fresh orange zest

Serving Suggestions:

• apple slices 
• graham crackers
• cannoli chips
• vanilla wafers
• ice cream cones broken into pieces

Instructions

1. Place ricotta, mascarpone, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.

2. Mix in orange juice, orange zest, vanilla, almond extract, cinnamon, and salt until well combined. Stir in mini chocolate chips.

3. Top with sliced almonds and/or orange zest and serve immediately or cover and refrigerate until ready to serve. 

Beer Cheese Fondue

Ingredients:

• 4 cups shredded cheese* (Gruyere, Emmenthaler, raclette, cheddar or other good melting cheese) 
• 1/4 cup flour (substitute with corn starch) 
• 1 cup flavorful, low bitterness beer** 
• 1/3 cup heavy cream (fresh, at room temperature) 
• grated garlic or onion (to taste, optional) 
• fresh or dry herbs (to taste)

BEST BEER STYLES TO USE FOR CHEESE FONDUE

Styles with low bitterness, bready/biscuity notes and herbal, earthy aromas (Noble hops or traditional English varieties) make the best candidates to use. To that end we recommend:

• Pilsner lagers (like Bohemian (Czech) and Munich Helles)
• Dunkel and bock lagers
• Doppelbock lagers (especially well suited with more aged cheeses)
• Saisons and strong Belgian ales (nothing sour)
• Wheat ales, especially if fermented with clean American yeast (not fruit flavored of course and nothing sour)
• English pale ales, English mild
• Amber and brown ales (low bitterness, mostly aroma hops)

Avoid sour beers (including kettle sours) as their higher acidity may cause the heavy cream to curdle, especially if it is not fresh heavy cream and has already began to sour in the carton.

Directions:

Step 1. To start – shred enough cheese to have about four cups worth. Coat it well with flour (this will facilitate the melting process). Set aside.

Step 2. Next, pour the beer into a cold pot, turn the heat to medium and bring to simmer to cook off the alcohol. After the beer has simmered for a couple of minutes, add the cream and simmer for a few more minutes.

TIPS: 1. If you add beer to a hot pan/pot it will foam excessively. 2. If you’d like to add a bit of grated garlic or grated onion and/or any dry or fresh herbs such as picked fresh thyme leaves, add them to the beer to infuse with their flavor.

Step 3. Remove the pan from the heat and fold in the cheese in batches while gently stirring. Once all the cheese has melted, transfer to a pre-heated fondue pot, taste and if needed season with salt & pepper, then serve.


WHAT TO DO IF YOUR BEER CHEESE FONDUE BREAKS

If your beer cheese sauce breaks (most likely due to adding cold cheese to too hot of a liquid base) you might end up with clumps. This is easy to fix!

Simply use an immersion blender or transfer the entire broken mess into a blender and process it until no more clumps are visible. Strain and add a few tablespoons of cream to the cheese sauce and warm it up over very gentle heat while stirring.

Chocolate Fondue

 

Ingredients

• 2 cups heavy cream
• 1 pound premium semisweet chocolate (recommended: Lindt or Callebaut)
• 1 tablespoon pure vanilla extract (I used Coffee Extract)
• 1 tablespoon brandy
• Strawberries, bananas, pineapple, brownies, marshmallows, cookies or any other dipping item of your choice

Directions

Special equipment:

• 1 saucepan 
• 1 mixing bowl (that will sit on top of saucepan) 
• Measuring cup 
• Measuring spoons 
• Whisk Fondue serving set 
• Fondue skewers 

1. Put approximately 4 inches of water in the saucepan and bring to a slow boil. Place the mixing bowl on top and pour in the heavy cream; let heat. Meanwhile, break up or chop chocolate into small pieces. When the cream feels hot to the touch, add chocolate and whisk until smooth. Whisk in vanilla and brandy. 

2. Pour into the fondue pot and light the handy fuel underneath; keep the flame low as not to burn the fondue. Arrange strawberries, bananas, pineapple, brownies, marshmallow, cookies or any of your favorite items on a platter and enjoy.

Cilantro-Lime Chicken with Avocado-Tomato Salsa

Ingredients

• 2 avocados
• 2 lb chicken thighs, boneless skinless
• 1 small bunch cilantro
• 4 cloves garlic
• 1 pint grape tomatoes
• 2 limes
• 1 medium red onion
• black pepper
• extra virgin olive oil
• salt

Directions

1. Wash and dry the fresh produce

- 1 pint grape tomatoes 2 avocados 2 limes 1 small bunch cilantro

2. Pat the chicken dry with paper towels and place in a medium bowl.
- 2 lb chicken thighs, boneless skinless

3. Juice the limes; add half of the juice to the bowl with the chicken and the other half to a separate medium salad bowl.

4. Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add half to each bowl.

5. Trim off and discard the root end of the garlic; peel and mince or press the garlic. Add to the bowl with the chicken and 4 cloves garlic.

6. To the bowl with the chicken, add olive oil, salt, and pepper. Turn the chicken until well coated with the marinade. Set aside for 5 minutes. Add the 2 tbsp extra virgin olive oil 1 tsp salt ½ tsp black pepper

7. Preheat a grill pan or regular skillet over medium-high heat.

8. While the chicken marinates, halve the grape tomatoes crosswise. Add to the salad bowl.

9. Once the grill pan / skillet is hot, add the chicken and cook until it is golden brown and cooked through, 3 to 5 minutes per side.

10. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and small dice the flesh. Add to the salad bowl.

11. Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 1/4 inch pieces). Add to the salad bowl.1 medium red onion

12. Add olive oil, salt, and pepper to the salad bowl; toss to combine.
2 tbsp extra virgin olive oil 1/2 tsp salt 1/4 tsp black pepper

13. To serve, divide the chicken between plates and top with the salsa. Enjoy!


Original recipe found at:

• https://www.mealime.com/recipes/cilantro-lime-chicken-thighs-avocado-tomato-salsa/3892

Hungarian Goulosh

Ingredients

• 1/3 cup vegetable oil 
• 3 onions, sliced 
• 2 tablespoons Hungarian sweet paprika 
• 2 teaspoons salt 
• 1/2 teaspoon ground black pepper 
• 3 pounds beef stew meat, cut into 1-1/2 inch cubes 
• 1 (6 ounce) can tomato paste 
• 1-1/2 cups water 
• 1 clove garlic, minced
• 1 teaspoon salt

Directions:

• Step 1: Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
• Step 2: In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Sausage & Crescent Roll Casserole

 

Ingredients

• 1 pound bulk pork sausage
• 1 tube (8 ounces) refrigerated crescent rolls
• 2 cups shredded part-skim mozzarella cheese
• 8 large eggs
• 2 cups 2% milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Preheat oven to 375°. In a large skillet, cook sausage over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Unroll crescent roll dough into a greased 13x9-in. baking dish. Seal seams and perforations. Sprinkle with sausage and cheese.

• In a large bowl, whisk eggs, milk, salt and pepper. Pour over sausage and cheese.

• Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

• Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time as necessary until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.