Nick’s Picks: Mexican Quinoa Ingredients 1 Tbsp Extra Virgin Olive Oil 2-3 Minced Garlic Cloves 1 Red Onion Diced 8oz Uncooked Quinoa, Rinsed 1 Jalapeno, Minced 1 Pepper Diced 1 Cup Zucchini Diced 1 Cup Black Beans, Drained and Rinsed (canned) 2 Tomatoes Diced 1 Cup Frozen Corn 1/2 Tsp Chili Powder 1 tsp Salt
Nick’s Picks: Easy Chicken Gyros Ingredients 1.5 Pounds Boneless Chicken Thigh 2 Cloves of Garlic, Minced 1 Tsp Coriander Ground 1/2 Tsp Red Pepper Flakes Salt and Pepper 1 Tsp Paprika 1 Tsp Dried Rosemary 1/2 Cup Olive Oil Juice from one Lemon Pita or flat bread 1 Red Onion Sliced 1 Tomato Sliced Olive
Nick’s Picks: Cajun Shrimp Sausage and Veggie Pocket Ingredients 1 Pound Peeled Raw Shrimp 1 Pound Andouille or Smoked Sausage, Sliced Baby Potatoes 2-3 Zucchini Sliced Fresh Lemon Juice 1-2 tbsp Cajun Seasoning 1/2 Tsp Cayenne (Optional) Method- Make 4 squares of heavy-duty aluminum foil and spray each one. (12×12) In a large bowl, combine
Audrey’s Desserts First- Caramel Apple Trifle Ingredients 3 tablespoons butter 4 cups chopped peeled tart apples (about 5 medium) 1 cup chopped walnuts 1/2 cup packed brown sugar 1 teaspoon apple pie spice, divided 1 package (8 ounces) cream cheese, softened 1 jar (12-1/4 ounces) caramel ice cream topping, divided 1 carton (12 ounces) frozen
Audrey’s Desserts First German Chocolate Pie Ingredients Filling- 4oz German Chocolate 1 Can Sweetened Cond Milk 1/4 Cup Unsweetened Cocoa 4 Egg Yolks 1 Tsp Vanilla 1 Cup Chopped Pecans Topping- 1/2 Cup Brown Sugar 1/2 Cup Heavy Cream 1/4 Cup Cold Butter, Cubed 2 Egg Yolks 2 Cups Sweetened Shredded Coconut 1 Tsp Vanilla
Nick’s Picks- Sausage and Pear Stuffing Ingredients 1 Stick of Butter 20 Oz Andouille Sausage Chopped 1 Sweet onion Chopped 3 Ribs Celery Chopped 1 Tbsp Salt 1/2 Tsp Pepper 10 Cups Cubed Bread 1 Cup Dried Cranberries 2 Tbsp Fresh Chopped Sage 4 Pears Diced (I used Red Pears) 1 Tbsp Poultry Seasoning 2