3 tablespoons toasted sesame oil, divided
10 oz medium shrimp, peeled and deveined
5 large eggs, lightly beaten
1 cup sliced green onions, divided
16 ounces fresh or frozen riced cauliflower
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
- Heat 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add shrimp; cook 3 minutes. Remove shrimp from pan.
- Return pan to medium-high. Add 1 1/2 teaspoons oil. Add eggs; cook 2 minutes or until almost set, stirring once. Fold cooked eggs in half; remove from pan. Cool, and cut into 1/2-inch pieces.
- Heat remaining 2 tablespoons oil in pan over medium-high. Add 3/4 cup green onions and cauliflower; cook 5 minutes, without stirring, or until browned. Stir in shrimp, eggs, pepper, and salt. Top with remaining 1/4 cup green onions.
By Vermont Village
½ cup Vermont Village apple cider vinegar.
½ cup maple syrup.
¼ cup Vermont Village ginger sipping vinegar.
1 tsp cayenne pepper.
2 garlic cloves chopped.
½ inch ginger chopped.
½ tsp salt.
- Mix all of the ingredients together in a bowl.
- Place two chicken breast in a glass baking dish and cover with marinade.
- Cover chicken and place in fridge for at least 2-3 hours, preferably overnight. ( turn chicken over halfway through)
- When ready to cook, uncover chicken and place in preheated oven at 425 for 15 minutes.
- Lower temperature to 350 and cook for another 35-45 minutes or until juices run clear.
- When done take chicken out of glass dish and heat the remaining marinade in a small sauce pan adding more maple syrup, heat until just before oil then reduce heat.
- Sauce will reduce and thicken once cooled. Drizzle over chicken before serving.
Courtesy of www.lakechamplainchocolates.com
The espresso in this Chocolate Chip Espresso Cookie recipe makes the cookies taste more chocolatey and the chocolate chips burst with even more flavor in each bite. If you don’t want to bake all of the cookies at once, freeze individual scoops and thaw and bake fresh cookies whenever you want.
2 cups flour
1 cup unsweetened cocoa powder
3⁄4 teaspoon baking soda
1⁄2 teaspoon baking powder
1 teaspoon finely ground espresso or coffee
2 1⁄2 sticks butter
1 1⁄4 cups brown sugar
1⁄2 cup sugar
1 teaspoon vanilla extract
1⁄2 teaspoon salt
1. Combine flour, cocoa powder, baking soda, baking powder, and espresso. 2. Cream the butter and sugars in a mixing bowl until smooth, light in color, and fluffy.
3. Add eggs, vanilla, and salt. Mix until just combined.
4. Add the dry ingredients in two additions, stirring until just combined.
5. Add chocolate chips and stir until evenly distributed.
6. Scoop dough onto a parchment lined cookie sheet, slightly flattening cookies.
7. If baking right away, refrigerate dough for 30 minutes at least…at this point, cookies can be wrapped and frozen until needed. Bring dough to room temperature before baking.
8. Preheat oven to 325F. Bake 10-12 minutes. Cookies will puff and still look wet in the center.
9. Allow cookies to cool on sheet 5 minutes before moving.
Courtesy of www.lesleystowe.com, makers of Raincoast Crisps
Muffuletta originated in New Orleans, where it’s used as a sandwich filling. Bursting with flavor, it makes an interesting addition to soups, tomato sauce, pizza and pasta and it’s great all on its own. Serve it on the original raincoast crisps or baguette slices, either straight up or partnered with fresh mozzarella burrata or fresh ricotta.
¾ cup green olives, stuffed with pimento
¼ cup Kalamata olives, pitted
¼ cup artichoke hearts
¼ cup sun-dried tomatoes, softened
1 Tbsp. capers, drained
2 cloves garlic
¼ cup olive oil
¼ tsp. sambal oelek*
1 tsp. balsamic vinegar
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh parsley
¼ tsp. dried oregano
¼ tsp. freshly ground pepper
*or chili sauce
STEP 1: Finely chop or pulse in a food processor the green and kalamata olives, artichokes, sun-dried tomatoes, capers, garlic.
STEP 2: Place in a bowl and stir to combine. Add oil, sambal oelek, vinegar, rosemary, parsley, oregano and pepper; stir again.
STEP 3: Season to taste with salt and pepper.
Courtesy of www.driscolls.com
- 3/4 Cup ground gingersnap cookies (about 14 cookies)
- 2 Tablespoons unsalted butter, melted
- 2 Teaspoons vanilla extract
- 1/4 Tsp. ground nutmeg
- 1/4 Tsp. salt
- 1 1/2 Packages (8 ounces each) cream cheese, at room temperature
- 3 Tablespoons sugar
- 1 Tsp. all-purpose flour
- 1/3 Cup eggnog
- 2 large eggs
- 36 Raspberries (about 1 cup)
- Preheat oven to 325°F.
- Lightly spray inside of mini-cheesecake pan with non-stick oil. If using a muffin pan, line up cups with paper liners.
- Process cookies into fine crumbs using a food processor. Combine cookies and butter in a small bowl. Press 1 tablespoon cookie mixture into each cup in pan or liner and pat down firmly (for muffin tin press cookie mixture into paper liners).
- Mix cream cheese, sugar, and flour in an electric mixer on low speed until blended, scraping down sides of bowl. Add eggnog, vanilla extract, nutmeg and salt and mix until blended. Add eggs, 1 at a time, on low speed until blended.
- Divide batter among cups in pan. Bake 15 to 18 minutes (see note) or until edges are set and center slightly jiggles (cheesecakes will puff slightly above pan). Let cool completely. Refrigerate at least 4 hours or until chilled throughout.
- To serve, carefully remove cheesecakes from pan and top each with 3 raspberries.