Recipes

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Valentine Recipes

Chocolate Covered Strawberries

Ingredients
Fresh strawberries
Chocolate chips (milk, dark, or white)
Optional toppings (sprinkles, chopped nuts, shredded coconut)


Directions
Wash and dry the strawberries thoroughly.
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Dip each strawberry into the melted chocolate, covering it halfway or entirely.
Place the dipped strawberries on a parchment-lined baking sheet. Sprinkle with your desired toppings, if using.
Refrigerate until the chocolate sets, about 30 minutes.

Chocolate Dipped Pretzels

Ingredients

Pretzel rods or twists
Chocolate chips (milk, dark, or white)
Optional toppings (sprinkles, crushed nuts, shredded coconut)

Directions
Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each pretzel into the melted chocolate, covering it halfway. Place the dipped pretzels on a parchment-lined baking sheet. Sprinkle with your desired toppings while the chocolate is still wet.
Let the chocolate set by either refrigerating or leaving at room temperature.

Heart-Shaped Rice Krispie Treats

Ingredients
6 cups Rice Krispies cereal
4 cups mini marshmallows
3 tablespoons unsalted butter
Red food coloring
Heart-shaped cookie cutter

Directions
In a large saucepan, melt the butter over low heat.
Add the mini marshmallows and stir until completely melted and smooth.
Add a few drops of red food coloring to achieve the desired pink or red color.
Remove from heat and stir in the Rice Krispies cereal until well coated.
Press the mixture into a greased 9x13-inch pan and let it cool slightly.
Once cooled but still slightly warm, use a heart-shaped cookie cutter to cut out heart-shaped treats.
Let them cool completely before serving

Heart-Shaped Sugar Cookies

Ingredients

Store-bought refrigerated sugar cookie dough or homemade sugar cookie dough
Heart-shaped cookie cutter
Red, pink, and white icing Valentine's Day-themed sprinkles

Directions

Preheat your oven to the temperature specified on the cookie dough package or recipe.
Roll out the cookie dough on a floured surface and cut out heart shapes using the cookie cutter.
Place the cookies on a baking sheet lined with parchment paper and bake according to the package or recipe instructions.
Allow the cookies to cool completely before decorating.
Decorate the cookies with icing and sprinkles to your liking.

Easy Cookout Recipes

Fruit Salad

Ingredients
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup pineapple, diced
1 cup grapes, halved
1 tablespoon honey
1 tablespoon lime juice
Fresh mint leaves (optional)

Instructions:
In a large bowl, combine strawberries, blueberries, pineapple, and grapes.

In a small bowl, whisk together honey and lime juice.

Pour the honey-lime dressing over the fruit and toss gently to combine.

Garnish with fresh mint leaves if desired.

Serve immediately or chill in the refrigerator until ready to serve.

Classic Potato Salad

Ingredients:
Potatoes
Mayonnaise
Dijon mustard
Celery
Red onion
Salt and pepper

Instructions:
Boil potatoes until tender, then drain and let cool.

Dice potatoes and mix with mayonnaise, Dijon mustard, diced celery, and diced red onion.

Season with salt and pepper to taste.

Chill in the refrigerator before serving

Grilled Veggie Skewers

Ingredients:

Bell peppers
Zucchini Cherry tomatoes
Red onion
Olive oil
Salt and pepper

Instructions:
Preheat grill to medium heat.

Cut vegetables into chunks and thread onto skewers.

Brush with olive oil and season with salt and pepper.

Grill for 10-12 minutes, turning occasionally, until vegetables are tender and slightly charred

Pasta Salad 

Ingredients:
12 oz rotini pasta
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, diced
1/2 cup black olives, sliced
1/2 cup feta cheese, crumbled
1/2 cup Italian dressing

Instructions:
Cook pasta according to package instructions.

Drain and let cool.

In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, black olives, and feta cheese.

Pour Italian dressing over the salad and toss to coat.

Chill in the refrigerator for at least an hour before serving.

Healthy Recipes

Quinoa Stuffed Peppers

Ingredients
4 large bell peppers (any color)
1 cup quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper to taste
1 cup diced tomatoes (fresh or canned) 1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped, for garnish (optional)
Directions
1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly to help them stand upright in a baking dish.
3. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
4. While the quinoa is cooking, heat olive oil in a skillet over medium heat. Add diced onion and garlic, and sauté until softened. Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
5. Once the quinoa is cooked, combine it with the bean and corn mixture. Stir in diced tomatoes. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack the filling.
6.Place the stuffed peppers in a baking dish. Top each pepper with shredded cheese. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the peppers are tender.
7.Optional: For a golden brown cheese topping, uncover the dish for the last 5-10 minutes of baking. Garnish with chopped cilantro if desired, and serve hot.

Gingerbread Cookies

Ingredients

2 cups diced tomatoes of mixed colors 2 jalapeños, stemmed, seeded and minced
1/2 cup diced red onion
1/4 cup cilantro leaves Juice of
1 lime Salt

Directions
In a bowl, toss the tomatoes with the jalapeños, onion, cilantro and lime juice. Season to taste with salt and serve immediately. Makes 2 ½ to 3 cups Recipe courtesy of ABQ cuisine expert Gwyneth Doland

Banana Ice Cream

Ingredients
Ripe bananas
Optional flavorings (e.g., cocoa powder, vanilla extract, peanut butter, frozen berries, etc.)

Directions
Peel and slice ripe bananas into small rounds.

1. Place the banana slices in a freezer-safe container or bag and freeze for a few hours until solid.
Once frozen, transfer the banana slices to a blender or food processor.
2. Blend the frozen banana slices until they become creamy and smooth.
3. Optional: Add flavorings of choice, such as cocoa powder or peanut butter, and blend again.
4. Serve the banana ice cream immediately as a delicious and healthier alternative to traditional ice cream.

Spiced Fruit Salad

Ingredients
110g (1/2 cup) of caster sugar (superfine) 4 slices of fresh ginger
1 small red chili, cut in half
4 ounces (1/2 cup) water
Juice and zest of 2 limes
fruit, a mixture of watermelon, honeydew melon, mango, banana, cherries,pineapple, kiwi
fruit etc., sliced and chopped (enough for 4 portions)

Directions
Put the sugar into a saucepan over medium heat along with the water, ginger and chili. Heat until the sugar melts. Remove from the heat and allow to cool to room temperature. Add the lime juice and zest.

Remove the chili and ginger. Put the fruit into a bowl. Pour the syrup over. Place in the fridge to marinate for 30 minutes. Serve chilled on it's own or with some ice cream or sorbet if desired.

Holiday Recipes

Biscochitos

Ingredients
6 c. flour
3 tbsp. baking powder
1 teaspoon salt
1/2 c. water
1/4 c. sugar 2 c. shortening
1 c. sugar 2 teaspoon anise seed
2 egg yolks, slightly beaten
1 tbsp. cinnamon

Directions
Cream shortening with 1 c. sugar and anise seed. Add in the egg yolks. Sift together the flour, baking powder and salt. Fold in the water.

Combine the two mixtures and knead till well mixed. Roll out to a 1/3 inch thickness and cut into fancy shapes. Combine the 1/4 c. sugar and cinnamon and dust the top of the cookies. Bake at 350 degrees for 8-10 min or possibly till lightly browned.

Gingerbread Cookies

Ingredients:
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup dark brown sugar, packed
1 large egg
1/2 cup molasses
1 teaspoon vanilla extract

Instructions
Preheat Oven: Preheat your oven to 350°F Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves. Set aside.

 In a large bowl, cream together the softened butter and brown sugar until light and fluffy.

Beat in the egg until well combined. Then, add the molasses and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together. It may be a bit sticky.

Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling the dough makes it easier to handle.

On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out gingerbread shapes.

Place the cut-out cookies on the prepared baking sheets. Bake for 8-10 minutes or until the edges are firm.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Once the cookies are completely cooled, you can decorate them with icing, sprinkles, or other festive decorations.

Classic Christmas Cookies

 Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg 1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional for Decorating: Icing, sprinkles, and decorations of your choice

Instructions

Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

 If the dough is too soft, you can refrigerate it for about 30 minutes to make it easier to handle.


On a lightly floured surface, roll out the dough to your desired thickness (usually about 1/4 to 1/2 inch). Use cookie cutters to cut out festive shapes. 

Place the cut-out cookies on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes or until the edges are just beginning to turn golden.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Once the cookies are completely cooled, you can decorate them with icing, sprinkles, and other festive decorations. Store: Store the cookies in an airtight container to keep them fresh.

Classic Eggnog Recipe

 Ingredients:
6 large egg yolks
3/4 cup granulated sugar
2 cups whole milk
1 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg, plus extra for garnish
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Optional: 1/2 cup to
1 cup of your favorite rum, brandy, or bourbon (adjust to taste)

Instructions:
In a medium bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.

In a saucepan over medium heat, combine the milk, heavy cream, vanilla extract, nutmeg, cinnamon, and cloves. Heat the mixture until it is just below a simmer, stirring occasionally.

Slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Gradually add the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Continue to cook over medium heat, stirring constantly, until the eggnog reaches a temperature of about 160°F (71°C) and thickens slightly. Do not let it come to a boil.

Remove the eggnog from the heat and let it cool for a bit. If you want to add alcohol, stir it in at this point.

Strain the eggnog to remove any potential bits of cooked egg or spices.

Cover the eggnog and refrigerate it for at least 4 hours or overnight to allow the flavors to meld and the eggnog to chill.

Before serving, give the eggnog a good stir. Pour it into glasses and garnish with a sprinkle of ground nutmeg.

St. Paddy's Day Recipes

Bangers and Mash 

Ingredients
1 pound turkey sausage
4 large potatoes, peeled and diced
1 tablespoon olive oil
1 onion, diced
2 teaspoons Dijon mustard
1 teaspoon freshly ground black pepper

Directions
1. Preheat the oven to 425 degrees F.
2. Bake sausages in a square pan until they are a bit crinkly and blackened slightly.
3. While the sausages are in the oven, cook the potatoes in a large saucepan with water to cover.
4. Cook for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes .
5. Heat oil in a skillet and cook the onion for about 20 minutes until caramelized.
6. Add onions to potatoes with mustard and black pepper. Use a ricer or masher to get nice creamy potatoes. Add a little milk if necessary.
7. Using an ice cream scoop make mounds of mashed potatoes and place on a cookie sheet.
8. Bake at 400 degrees F for 15 minutes until they brown a little. Serve with sausages.

Corned Beef and Cabbage

Ingredients
3-4 pounds corned beef flat cut
6 potatoes peeled and cut in half crosswise
1 cabbage cut in small wedges
2 onions cut in wedges
5-6 carrots peeled and cut to 2-inch pieces
1-1/2 teaspoons paprika
1-1/2 tablespoons garlic powder
dash of ground black pepper to flavor water

Directions
1. Remove corned beef from package and rinse under cold water.
2. Place it in a large enough pot and cover it completely with cold water.
3. Bring to a boil, reduce heat to medium-low and simmer for about one hour
4. Poke the corned beef on both side with a fork add paprika and garlic powder and simmer for about 1 1/2 hour.
5. Add potatoes, onions and carrots, simmer for 20 minutes then add the cabbage and simmer until all vegetables are tender.

Shamrock Shake

Ingredients:
2 cups vanilla ice cream
1 cup milk
1/2 teaspoon mint extract
Green food coloring
Whipped cream (optional)
Maraschino cherry (optional)

Instructions:
In a blender, combine the vanilla ice cream, milk, mint extract, and a few drops of green food coloring. Blend until smooth and creamy.

Pour the shake into glasses and top with whipped cream and a maraschino cherry if desired. Serve immediately

Irish Soda Bread

Ingredients:
4 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon salt
1 3/4 cups buttermilk

Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, whisk together the flour, baking soda, and salt.
3. Gradually stir in the buttermilk until the dough comes together.
4. Turn the dough out onto a floured surface and knead briefly until smooth.
5. Shape the dough into a round loaf and place it on a greased baking sheet.
6. Use a sharp knife to cut a cross on the top of the loaf. 7. Bake for 30-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Allow the bread to cool before slicing and serving.

Thanksgiving Recipes

Garlic Parmesan Mashed Potatoes

Ingredients
4 pounds of potatoes (Yukon Gold or Russet), peeled and cut into chunks
4 cloves of garlic, minced
1 cup of milk
1/2 cup of unsalted butter
1 cup of grated Parmesan cheese
Salt and pepper to taste C
hopped fresh parsley for garnish

Instructions
Place the potato chunks in a large pot of salted water. Bring to a boil and cook until the potatoes are fork-tender.

Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or use a potato ricer for a smoother texture.

In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to brown the garlic.

Pour the garlic butter mixture over the mashed potatoes.

Gradually add the milk while continuing to mash the potatoes. Mix in the grated Parmesan cheese until well combined. Season with salt and pepper to taste.

If the mashed potatoes are too thick, you can add more milk until you reach your desired consistency.

Transfer the mashed potatoes to a serving dish. Garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. These Garlic Parmesan Mashed Potatoes are sure to be a hit at your Thanksgiving table. Enjoy!      

Green Bean Casserole

Ingredients
1 1/2 pounds fresh green beans, trimmed and cut into bite-sized pieces
1/2 cup diced onions
2 cloves garlic, minced
8 ounces cremini or button mushrooms, sliced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups chicken or vegetable broth
1 1/2 cups milk Salt and pepper to taste
1/4 teaspoon dried thyme
1 1/2 cups crispy fried onions (store-bought or homemade)

Instructions
Preheat your oven to 375°F Bring a large pot of salted water to a boil. Add the green beans and cook for 4-5 minutes until they are bright green and slightly tender. Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain again and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onions and cook until they are softened. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are golden brown. Season with salt and pepper to taste.

Add the remaining 1 tablespoon of butter to the skillet. Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw taste of the flour. Gradually whisk in the chicken or vegetable broth and milk. Continue to whisk until the mixture thickens.

Add the dried thyme and adjust the salt and pepper to taste. Stir in the blanched green beans, making sure they are evenly coated in the sauce.

Transfer the green bean mixture to a greased casserole dish. Sprinkle the crispy fried onions evenly over the top of the green bean mixture. Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly, and the fried onions are golden brown.

Allow the casserole to cool for a few minutes before serving. 

Homemade Macaroni and Cheese

Ingredients
8 ounces (about 2 cups) elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon mustard powder
1/4 teaspoon garlic powder
2 cups milk
2 1/2 cups shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup breadcrumbs (optional, for topping)

Instructions
Cook the macaroni according to the package instructions. Drain and set aside.

In a large saucepan, melt the butter over medium heat. Add the flour, salt, pepper, onion powder, mustard powder, and garlic powder. Stir constantly until the mixture becomes a smooth paste and starts to bubble.

Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, usually about 5-7 minutes.

Reduce the heat to low, and gradually add the shredded cheddar cheese and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.

Add the cooked macaroni to the cheese sauce, stirring until the macaroni is evenly coated.

If you like a crunchy topping, transfer the macaroni and cheese to a baking dish, sprinkle breadcrumbs on top, and broil for 2-3 minutes until golden brown. Keep a close eye on it to prevent burning.

Serve the macaroni and cheese hot and enjoy! 

Homemade Stuffing

Ingredients
1 loaf of day-old French or Italian bread, cut into 1-inch cubes (about 12 cups)
1/2 cup (1 stick) unsalted butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2-3 cloves garlic, minced
2 teaspoons dried sage
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried parsley
1/2 teaspoon dried marjoram 1/2
teaspoon dried oregano
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
2-3 cups chicken or vegetable broth
2 large eggs, beaten Additional salt and pepper to taste

Instructions
Preheat your oven to 350°F (175°C).

Spread the bread cubes in a single layer on a baking sheet and let them sit out overnight to dry, or bake them in the oven for about 10-15 minutes until they are slightly toasted.

In a large skillet, melt the butter over medium heat. Add the chopped onions and celery, and sauté until they are softened, about 5 minutes. Add the minced garlic and sauté for an additional minute.

Stir in the dried sage, thyme, rosemary, parsley, marjoram, oregano, salt, and black pepper. Cook for another 2-3 minutes until the herbs become fragrant. In a large mixing bowl, combine the dried bread cubes with the sautéed vegetable and herb mixture. Gradually add the chicken or vegetable broth, mixing as you go, until the stuffing reaches your desired level of moisture. You want the bread to be moist but not overly soggy.

Stir in the beaten eggs, ensuring they are evenly distributed throughout the stuffing mixture. Transfer the stuffing to a greased baking dish and cover it with aluminum foil.

Bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown. Season with additional salt and pepper to taste if needed.

Serve the stuffing alongside your favorite holiday meal, and enjoy!