Sorrel Pesto

Prep: 5 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

Sorrel is a lovely, lemony flavor. I remembered this lemon asparagus pasta sauce recipe that I used to make all the time. I thought the sorrel pesto would be interesting, with the addition of the cheeses that a traditional pesto has.

Because I feel sorrel is lighter than basil, I used a combination of pine nuts and walnuts as the nut addition. If you have extra sorrel around, try this for a simple, yet unique pasta dish.

Ingredients

• 3 cups Packed Sorrel Leaves, Thouroughly Washed And Dried
• 4 cloves Garlic, Roughly Chopped
• ¼ cups Pine Nuts
• ½ cups Walnuts
• ¾ cups Greek Extra Virgin Olive Oil (I Like Athena Brand)
• ¾ cups Grated Parmesan Reggiano Cheese
• ⅓ cups Grated Pecorino Romano (Locatelli) Cheese
• Salt And Pepper, to taste

• 3 cups Packed Sorrel Leaves, Thouroughly Washed And Dried
• 4 cloves Garlic, Roughly Chopped
• ¼ cups Pine Nuts
• ½ cups Walnuts
• ¾ cups Greek Extra Virgin Olive Oil (I Like Athena Brand)
• ¾ cups Grated Parmesan Reggiano Cheese
• ⅓ cups Grated Pecorino Romano (Locatelli) Cheese
• Salt And Pepper, to taste

Preparation

In a large food processor, combine sorrel leaves, garlic, pine nuts and walnuts. Process until almost a paste. Scrape bowl.

With machine on, slowly drizzle in olive oil. Scrape bowl again. Add the cheeses, a big pinch of salt and 12 grinds of fresh pepper. Process again, taste and add more salt, if necessary, to your liking.

Baked Garlic and Parmesan Chicken Wings

Prep: 10 mins

Cook: 1 hr 30 mins

Level: Easy

Serves: Updated

5

Description

A great appetizer for game day. These chicken wings are baked, then coated with an awesome, buttery spice rub.

Ingredients

• 2 pounds Chicken Wings
• 2 teaspoons Seasoned Salt
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Cracked Black Pepper
• 2 teaspoons Garlic Powder
• 4 Tablespoons Unsalted Butter
• 3 Tablespoons Grated Parmesan Cheese

• 2 pounds Chicken Wings
• 2 teaspoons Seasoned Salt
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Cracked Black Pepper
• 2 teaspoons Garlic Powder
• 4 Tablespoons Unsalted Butter
• 3 Tablespoons Grated Parmesan Cheese

Preparation

Start by breaking down your chicken wings. I love to keep the wing tips on, but you can remove them if desired. My kids love them as they get nice and crispy, so I leave them intact.

Preheat oven to 325ºF.

Line a large baking sheet with parchment paper. Add the wings. Bake for about 1 hour, or until they are golden and crispy. I like my wings a bit on the dry side, overcooked if you will, but you cook them to your desired doneness.

Once cooked, add them to a large mixing bowl. In a small bowl, add all of the seasonings and mix well.

Add the melted butter to the chicken wings, then shower on the Parmesan cheese and seasoning. Toss the wings a few times to get everything well coated.

Add to a serving plate and dig in.

These wings were loaded with tons of awesome flavor. Salty, spicy, and all balanced by that little bit of butter. My entire family loved them so much I wish I made double the order.

Honey Granola & Chocolate Swirl Ice

Prep: 30 mins

Cook: -

Level: Easy

Serves: Updated

10

Description

Have fun with your granola and add some protein to your dessert! Honey Granola & Chocolate Swirl Ice Cream is my best ice cream creation yet.

Ingredients

• 2 whole Eggs
• ¾ cups Sugar
• 2 cups Heavy Cream
• 1 cup Whole Milk
• ¼ teaspoons Ground Cinnamon
• 1 teaspoon Vanilla Extract
• 1 cup Nature Valley™ Protein Crunchy Oats N’ Honey Granola
• 4 Tablespoons Chocolate Sauce

• 2 whole Eggs
• ¾ cups Sugar
• 2 cups Heavy Cream
• 1 cup Whole Milk
• ¼ teaspoons Ground Cinnamon
• 1 teaspoon Vanilla Extract
• 1 cup Nature Valley™ Protein Crunchy Oats N’ Honey Granola
• 4 Tablespoons Chocolate Sauce

Preparation

In a large bowl, whisk eggs until light in color and fluffy, about 1 to 2 minutes. Gradually pour in sugar and continue whisking until well blended. Add cream, milk, cinnamon, and vanilla and stir until combined.

Pour into ice cream maker and follow manufacturer’s instructions. Add granola in the last minutes before ice cream has finished processing. Pour ice cream into an airtight container a few scoops at a time. Drizzle about 1 tablespoon of chocolate sauce in and fold into ice cream. Repeat until ice cream and chocolate sauce is used. Freeze until desired consistency is reached.

Yields 1 quart.

Pumpkin Spice Latte

Prep: 5 mins

Cook: 5 mins

Level: Easy

Serves: Updated

2

Description

A creamy latte made with real pumpkin, spices, and frothy milk.

Ingredients

• 2 Tablespoons Canned Pure Pumpkin
• ¼ teaspoons Cinnamon, Extra For Garnish
• 1 pinch Nutmeg
• ¼ teaspoons Vanilla Extract
• 1-½ teaspoon Brown Sugar
• 1-½ cup Milk
• 4 ounces, fluid Espresso

• 2 Tablespoons Canned Pure Pumpkin
• ¼ teaspoons Cinnamon, Extra For Garnish
• 1 pinch Nutmeg
• ¼ teaspoons Vanilla Extract
• 1-½ teaspoon Brown Sugar
• 1-½ cup Milk
• 4 ounces, fluid Espresso

Preparation

Combine pumpkin, cinnamon, nutmeg, vanilla, brown sugar, and milk in a small saucepan. Over low-medium heat, cook the milk mixture until hot. Stir constantly so milk does not burn on the bottom.

Add milk to a mug and top with espresso. Stir to combine. Garnish with whipped cream, cinnamon, or graham cracker crumbs.

Cheesecake-Topped Carrot Banana Muffins

Prep: 20 mins

Cook: 25 mins

Level: Easy

Serves: Updated

20

Description

Healthy carrot banana muffins topped with a bit of cheesecake—it’s healthy carrot cake for breakfast!

Ingredients

• FOR THE TOPPING:
• 8 ounces, weight Cream Cheese, Softened
• ⅓ cups Granulated Sugar
• 1 whole Large Egg (slightly Beaten)
• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• ½ teaspoons Cinnamon
• ½ teaspoons Nutmeg
• 3 whole Medium-sized Bananas, Peeled
• ½ cups Brown Sugar (lightly Packed)
• ⅓ cups Canola Oil
• ¼ cups Plain Greek Yogurt
• 2 whole Large Eggs
• 1 cup Carrots, Grated

• FOR THE TOPPING:
• 8 ounces, weight Cream Cheese, Softened
• ⅓ cups Granulated Sugar
• 1 whole Large Egg (slightly Beaten)
• FOR THE MUFFINS:
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• ½ teaspoons Cinnamon
• ½ teaspoons Nutmeg
• 3 whole Medium-sized Bananas, Peeled
• ½ cups Brown Sugar (lightly Packed)
• ⅓ cups Canola Oil
• ¼ cups Plain Greek Yogurt
• 2 whole Large Eggs
• 1 cup Carrots, Grated

Preparation

Note: I mixed all the wet ingredients together in a food processor, mostly because I’m lazy and hate grating carrots so it was faster. But also because I have a child that wouldn’t eat the muffins if he saw carrots bits, but gobbles them up if it’s a smooth batter! The wet ingredients could easily just be mixed together in a bowl though if you don’t have or don’t want to use a food processor. The batter would just be a little less smooth with mashed banana and grated carrots rather than a puree. Whatever you prefer would work just fine.

Preheat the oven to 350 F. Prepare two 12-count standard size muffin tins by lightly spraying with non-stick cooking spray or lining with paper liners. Recipe will actually yield 18-20 muffins. Set aside.

In a medium bowl, whip the cream cheese with an electric mixer until smooth and creamy. Add the sugar and the beaten egg and whip again until it is smooth. Set aside.

In a large bowl, combine the flour, baking soda, salt, cinnamon and nutmeg. Set aside. In a food processor, combine the bananas, brown sugar, oil, Greek yogurt, eggs and carrots and mix until smooth and well combined. (Alternately, you can whisk the bananas, sugar, oil, yogurt and eggs together in a bowl until smooth and then stir in the grated carrots.) Pour the banana mixture into the dry ingredients and stir until just combined.

Divide the batter between the muffin cups, filling each 1/2 to 2/3 full. Then place a spoonful of the cheesecake mixture on top of each muffin, about 1 to 1 1/2 tablespoons on each one. Bake the muffins for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow them to cool.

These keep well in an airtight container in the refrigerator for 7 days.

Source: Muffin base adapted from Mel’s Kitchen Cafe.