Nick’s Picks: Gluten Free Spinach Quiche Cups Ingredients 12 Eggs 1 Cup Milk or Cream 8oz Fresh Mushrooms 2-3 Garlic Cloves 5 oz Fresh Baby Spinach Salt and Pepper Olive Oil 1 Tsp Thyme Method- Slice the mushrooms about 1/4 inch thick and mince the garlic. In a large skillet, heat a little olive oil
Nick’s Picks: Peanut Butter Stuffed French Toast Ingredients Toast- 1 Loaf unsliced bread 8 oz Cream Cheese Softened 1 Cup Peanut Butter 1 Cup Powdered Sugar 2 Tbsp Vanilla 4 Eggs 1 Pint Heavy Cream 1 Tbsp Cinnamon Butter Cinnamon Sugar- 1/4 Cup Sugar 2 Tbsp Cinnamon Method- Slice the bread about 1″ thick. Insert
Nick’s Picks: Buffalo Chicken Stuffed Peppers Ingredients 1 to 1 1/2 pounds fresh chicken tenders Salt and Pepper 1 Pound finely chopped or riced cauliflower Olive Oil 1/2 Tsp Cayenne Pepper 8oz Softened Cream Cheese 2 Cups Shredded Pepper Jack 1 Bunch Chopped Scallions 1/4 Cup Hot Sauce 8 Peppers, tops removed and seeded Method-
Nick’s Picks: Shrimp and Veggie Skillet Ingredients 1 Pound Shrimp, thawed, peeled and deveined 1/2 Tsp Smoked Paprika 1/2 Tsp Cumin 1 Tsp Lime Juice 1 Tsp Olive Oil 1/2 Tsp Salt 2 large Peppers Sliced 1 Medium Zucchini Chopped Large 3-4 Garlic Cloves 1 Cup Cooked Brown Rice Method- In a medium bowl, marinate
Nick’s Picks: Gluten Free Chipotle Chicken Taquitos Ingredients Shredded Mild Cheddar Cheese 2 Cups Shredded Chicken 3-4 Chipotle Peppers, chopped 1 Cup Shredded White Cheddar Cheese 1 Cup Salsa 1 Tsp Cumin 3-4 Scallions Chopped 2 tbsp Fresh Cilantro Chopped Method- Place cheddar cheese in 3-inch circles on a silicone baking mat on a baking
Nick’s Picks: Philly Cubed Steak Ingredients 2 Pounds Cubed Beef Steak 1 Tbsp Worcestershire Sauce 1 Tbsp Montreal Steak Seasoning 2 Tbsp Olive Oil 2 Bell Peppers, Sliced 1 Sweet Onion, Sliced Salt and Pepper Provolone Cheese Method- Sprinkle the meat with seasoning and Worcestershire sauce. Set aside. In a large skillet, heat the olive