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Recipes

Grill Chicken with Avocado Red White and Blueberry Salsa

Published on 25 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 18 Fathers Day Grill Chicken Copy 

INGREDIENTS

½ sweet white onion, minced
1 teaspoon minced fresh ginger
1 serrano chile, stemmed, seeded and minced
1 tablespoon low-sodium soy sauce
1 tablespoon canola oil
4 boneless, skinless chicken thighs
saLsa:
½ sweet white onion, minced
2 ripe red tomatoes, diced
2 serrano chiles, stemmed, seeded and minced
1 tablespoon minced fresh mint, cilantro or basil
1 large ripe fresh Avocado, peeled, seeded and diced
½ cup fresh blueberries
¼ teaspoon sea salt

 

PREPARATION

Prepare the salsa: Gently combine all ingredients. 
Let rest for at least 10 minutes before serving to 
let the flavors blend.
To make the marinade, combine onion, ginger, 
Chile, soy sauce and oil in a bowl. Place chicken in 
a gallon-size zip-lock bag. Add the marinade to the 
bag, seal and knead the bag to coat the chicken. 
Let rest at room temperature for 30-60 minutes. 
Discard the marinade.
Over a medium-hot grill, grill the chicken for 
about 10 minutes per side, or until cooked through. 
Top with salsa and serve.
Makes 4 servings.

 

Rugala Martini

Published on 11 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 11 Rugala Martini Copy 

INGREDIENTS

1/4 cup sugar
1 teaspoon cocoa
Martini glass
Lemon slice
1/2 cup vanilla ice cream, softened
2 pieces Rugala: 1 chocolate and 1 raspberry
1/2 cup fresh whipped cream
1/4 cup fresh raspberries

PREPARATION

Mix sugar and cocoa together and place on a saucer.
Wipe the rim of the martini glass with the lemon slice

and dip in cocoa-sugar mixture to coat rim.
Press softened ice cream into the bottom of the martini glass.

Place in the freezer for 1 hour.
Remove martini glass from the freezer

and crumble chocolate rugala over the ice cream.

Layer half of whipped cream over crumbled rugala.
Crumble raspberry rugala over whipped cream.

Layer remaining whipped cream over crumbled rugala.
Top with fresh raspberries. 
Makes 1 serving.

 

Shrimp Scampi Fettuccine with Asparagus and Red Bell Pepper

Published on 11 June 2015 Category: BlogRecipes Written by Andrea
Recipe June 11 Shrimp Scampi Fettuccine Copy   
INGREDIENTS

8 ounces Shrimp Scampi
2 cups fresh asparagus tips (top 4 inches of stalk)
1 cup thinly sliced red bell pepper
2 cups cooked fettuccine

PREPARATION

Prepare Shrimp Scampi according to the sauté directions on the 
package, sautéing for 5 minutes.
After 5 minutes of sautéing, add asparagus and red bell pepper. 
Continue to sauté the mixture over medium heat for 4-5 minutes.
Remove from the heat and toss with cooked fettuccine.
Makes 2 servings.