Triple Cheese Quesadillas

List of ingredients:

2 small cloves of garlic, unpeeled
2 tbsp salted butter, kept at room temperature
8 ounces Monterey Jack, grated
1-1/4 ounces Parmigiano Reggiano, grated finely
4 ounces fresh goat cheese, crumbled
4 flour tortillas

Method:

You want to heat the oven to 200 degrees F and position a rack in the center of the oven. Take a small pot and bring two cups of water to a boil over a medium to high heat. Place your garlic cloves to the water and cook for about 5 minutes. Drain the garlic, allow it to cool and then peel it and put it into a bowl. Take a fork out and use it to mash the garlic, then you will add the butter to the garlic and continue to mix it together.

Now, take out a medium bowl and combine the Monterey Jack, Parmigiano, and goat cheese together in the bowl. Spread the garlic butter on one side of the tortillas and set the tortillas on a plate, buttered side down. Place the cheese mixture on the tortillas, making sure to cover only half of each tortilla and leaving a 1 inch uncovered area at the edge. Fold your tortillas in half.

Take a nonstick pan and place it over a medium heat. Cook two of your quesadillas at a time on the pan. You want to cook them for about 4 minutes and then flip each quesadilla. Continue cooking them until the other side is a nice golden color, then remove them from the pan and repeat the process for the others. Once all of them are cooked, you will want to cut them into quarters and serve them with some salsa if you choose. These quesadillas will be delicious and definitely hit the spot.

More like this: Tortilla Recipes.

Simple Mustard-Crusted Pork Roast

Ingredient list:

2 lbs of boneless pork loin roast.
Salt and pepper, to taste.
2 tablespoons of spicy mustard.
1 cup of crushed garlic croutons.

Instructions for cooking:

Preheat your oven to 400F.

Season the roast with salt and pepper, then place in a shallow pan and roast for 30 minutes.

Remove from the oven, then spread surface with mustard and cover with crushed garlic croutons.

Return to your oven and continue to roast for another 10-15 minutes, until a meat thermometer registers 160F.

Source: Pork Roast Recipe.

Make your own Biscotti

Biscotti is becoming a very popular snack in coffee shops throughout the world, but did you know just how easy it is to make it yourself at home? Below is an easy recipe for cinnamon hazelnut biscotti from the hazelnut recipes website:

List of ingredients:

¾ cup of butter, softened.
1 cup of white sugar.
2 medium eggs.
1 ½ teaspoon of vanilla extract.
2 ½ cup of all-purpose flour.
1 teaspoon of ground cinnamon.
¾ teaspoon of baking powder.
½ teaspoon of salt.
1 cup of hazelnuts.

Method:

Preheat your oven to 350°F (175°C).

Grease a cookie sheet or line sheet with parchment paper.

In a bowl, cream together the butter and white sugar.

Add the eggs and vanilla extract; then mix until smooth.

Sift together the flour, ground cinnamon, baking powder and salt; then stir into the egg mixture.

Stir in the hazelnuts.

Shape the dough into two equal logs approximately 12 inches long.

Place the logs on baking sheet and flatten to about ½-inch thickness.

Bake for 25 minutes; then allow to cool slightly.

With a serrated knife, slice the logs diagonally into ½ inch wide slices.

Lay the slices on their side on the cookie sheet.

Return to the oven for another 10 minutes, or until hard and crunchy.

Leek Soup

Leek Soup Ingredient List:

1 cup of chopped leeks (the white part).
1 cup of milk.
2/3 cup of water.
¼ cup of cream.
3 tablespoons of butter.
1 teaspoon of chicken stock.
1 medium potato, boiled.
Chopped chives, to garnish.

Preparation of Leek Soup:

In a suitably sized skillet, melt the butter over medium heat.

Cook the leeks in the skillet for 5 minutes.

Add the chicken stock and the water; then bring to a boil and reduce heat.

Cover and simmer for 10 minutes.

Stir in the milk and cream.

Add the medium potato after mashing, or put it in a blender at low speed.

Garnish with the chopped chives.

Source: Leek Recipes.

Chewy Coconut Cookies

Cookie Ingredient List:

2 cups of flour.
1/2 cup of dark corn syrup.
3/4 cups of sugar.
3/4 teaspoon of baking soda.
1/4 teaspoon of salt.
3 tablespoons of vegetable oil.
1 teaspoon of vanilla.
1 teaspoon of coconut extract.
2 medium egg whites.
1/2 cup of flaked coconut.
Vegetable cooking spray.
2 tablespoons of coconut, toasted.

Preparation Instructions:

Preheat your oven to 350F.

In a large bowl, combine the flour, sugar, baking soda and salt; blend thoroughly.

Combine the dark corn syrup, vegetable oil, vanilla, coconut extract and egg whites; blend thoroughly.

Stir into the dry ingredients, until just combined.

Add the 1/2 cup of flaked coconut.

Drop by level tablespoons onto a baking sheet coated with vegetable cooking spray.

Sprinkle with the toasted coconut.

Bake for 8 minutes; then remove to wire racks to cool.

See the official cookie recipes site for more great recipes for cookies.

Asparagus Shrimp Salad

Ingredients:

SALAD
1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.

DRESSING
½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper.

Method: 

DRESSING
Combine all of the dressing ingredients.

SALAD
Cook the shrimp; drain and set aside.

Cook the asparagus until crisp-tender; drain well.

Place the shrimp, asparagus and slice of lemon in mixing bowl.

Pour the herb dressing over all, cover and refrigerate, stirring once or twice.

Combine the red bell pepper, onion and parsley.

To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese.

Serve with the pepper/onion/parsley mixture.

If you like this, more similar articles about asparagus recipes and shrimp recipes are available.

Banana Nut Pancakes

Ingredients:

1 ripe banana, mashed.
1 medium egg.
3 oz (1 packet) of cream cheese, softened.
1 cup of pancake mix.
¾ cup of milk.
½ cup of chopped pecans.
½ cup of whipped topping.
1 tablespoon of sugar.
2 teaspoons of vegetable oil.

Preparation Instructions:

In a mixing bowl, beat the cream cheese until it is smooth.

Mix in whipped topping until stiff; then set aside.

In another bowl, combine the pancake mix and the sugar.

Beat the egg, milk and vegetable oil; then add to pancake mix and mix thoroughly.

Fold in the mashed banana and chopped pecans.

Pour the batter by quarter cupfuls onto a lightly greased hot griddle; then turn over when bubbles form on top of pancakes, cooking until second side has turned a golden brown color.

Serve with the cream cheese as topping.

Source: This recipe came from the banana recipes website.

Cauliflower Soup

Ingredients list:

1 cauliflower, chopped.
10 oz of canned chicken stock.
2 onions, chopped.
1 celery stalk, chopped.
1 garlic clove, quartered.
1 bay leaf.
3 cups of water.
1 cup of milk.
2 tablespoons of fresh chives, chopped.
½ teaspoon of salt.
½ teaspoon of pepper.
¼ teaspoon of nutmeg.

Instructions:

In a suitably sized saucepan, combine the chopped onions, garlic, celery, bay leaf, nutmeg, chicken stock and water; bring to boil.

Reduce heat to medium; then cover and simmer for 15 minutes.

Add the chopped cauliflower; cover and cook for another 15 minutes or until the cauliflower is tender. Remove and discard bay leaf.

Purée in food processor or blender in batches. Whisk in the milk, salt and pepper until smooth.

Return to saucepan and heat through.

Sprinkle with chopped chives.

Source: http://www.souprecipes.us/cauliflower-soup.html

Basic Pan-Fried Porkchops

Ingredients:

1 ½ lb of wafer-thin boneless pork chops.
½ cup of all-purpose flour.
¼ cup of vegetable oil.
1 teaspoon of salt.
1 teaspoon of seasoned pepper.

Preparation Instructions:

In a shallow dish, combine the flour, salt and pepper.

Dredge pork chops in the flour mixture.

Fry in hot vegetable oil in a suitably sized starsol skillet over medium-high heat for 60 seconds on each side or until browned. Depending on how big a skillet you have, you may need to do this in 2 or 3 batches.

Drain on paper towels and serve.

Almond Beef with Broccoli

Ingredients:

¾ lb of fresh broccoli, cut in two-inch lengths.
1/3 lb of beef sirloin, cut into thin strips.
½ cup of blanched almonds, toasted.
4 tablespoons of vegetable oil.
3 tablespoons of white wine.
1 tablespoon of soy sauce.
½ teaspoon of cornstarch.
½ teaspoon of sugar.
¼ teaspoon of garlic powder.
Pinch of ground ginger.
Boiling water.

Preparation Instructions:

Combine the beef, white wine, cornstarch, soy sauce, sugar, garlic powder and ginger.

Marinate for 30 minutes.

Split each length of broccoli into four pieces, then drop into boiling water and boil for 2 minutes; then drain.

Heat 2 tablespoons of vegetable oil in a wok or a skillet, then add the broccoli and stir-fry for 2 minutes.

Arrange broccoli in a ring at the edge of a serving plate.

Add the remaining 2 tablespoons of vegetable oil to your wok or skillet.

Lift the beef from the marinade and stir-fry for 1 minute.

Add the marinade and cook, stirring until glazed.

Pour into center of broccoli and sprinkle almonds over top.

Source: This recipe comes from the Broccoli Recipes website.