Nick’s Picks: Pumpkin Pasta Ingredients 1 Pound Pasta, cooked as per box directions Olive Oil 1 Shallot, Minced 3 Cloves Garlic, Minced 2 Cups Fresh Baby Spinach 1 Cup Sliced Almonds Salt and pepper 1 15 oz can Canned Pumpkin 1 Pint Heavy Cream Method- Heat a little olive oil in a large skillet. Sautee
Nick’s Picks: Pumpkin Curry Ingredients 1 Small Pumpkin (I used a “pumpkin pie pumpkin” about 2.5 pounds) 1 Small Butternut Squash 1 Yellow Onion Sliced Thin 2 Garlic Cloves, Minced 2 Tbsp Fresh Minced Ginger Olive Oil 2 Tbsp Red Curry Paste 1 tsp Marjoram 1 Head Cauliflower, cut into large florets 1/2 Pound Bok
Nick’s Picks; Queso Chicken Ingredients 1 1/2 Pounds of Chicken Breast 1 Cup Buttermilk 1 Tsp Cumin 1 Tsp Salt 1 Tsp Chili Powder 1 Tsp Powdered Garlic 16 oz Can Diced Tomatoes with Chiles 12 Oz Fresh Queso Sauce 1 Cup Shredded Monterey Jack Cheese Method- Soak the chicken in the buttermilk by putting
Nick’s Picks: Easy Chicken Parm Ingredients 1 1/2 Pounds Chicken Breast 2 Eggs, Beaten 1/2 Cup Panko Breadcrumbs 1/2 Cup Shredded Parmesan Cheese 1/2 Tsp Salt 1/2 Tsp Garlic Powder 1-2 Cups Marinara Sauce 2 Cups Shredded Mozzarella Method- Slice the chicken breast in half width-ways (like you’re slicing a bagel). Pat dry with a
Nick’s Picks: Mashed Potato Casserole Ingredients 4 Cups of Peeled and chunked russet potatoes 2 Tbsp Salt 3 Tbsp Butter 1/3 Cup Sour Cream Salt and Pepper 1 Pound Chicken Tenders 1/2 Cup Frozen Corn 1/2 Cup Chicken Gravy 1 Cup Shredded Sharp Cheddar Cheese Method- Boil the potatoes with the salt. To check to
Audrey’s Desserts First: Mixed Berry Muffins Ingredients From Natasha’s Kitchen 2 large eggs room temperature 1 cup granulated sugar 1 cup Greek yogurt (or sour cream) 1/2 cup extra LIGHT olive oil (not extra virgin) 1 tsp vanilla extract 1/4 tsp sea salt 2 cups all-purpose flour 2 tsp baking powder 1/2 cup strawberries hulled