Nick’s Picks: San Francisco Cioppino Ingredients 1/2 Fennel Bulb, Sliced 1 Onion, Sliced 3-4 Garlic Cloves, Minced Olive Oil 1 tsp Crushed Red Pepper Flakes 1 Cup Cooking Wine (optional) 1 28oz Can Crushed Tomatoes 1 Quart Seafood Stock 1 Tsp Fennel Seeds Salt and Pepper Clams, Shrimp, Crabmeat, Scallops Method- In a large pot,
Nick’s Picks: Kansas City Steak Soup Ingredients 1 Stick of Unsalted Butter 1/2 Cup Flour 4 10 oz cans beef consommé 2-3 Carrots, Peeled and Diced 2-3 Sticks of Celery Diced 1 Onion, Diced 2 Tomatoes, Diced 2 Tbsp Worcestershire Sauce 1 Bouillon Cube 1/2 Tsp Black Pepper 1 Tsp Rosemary 1 1/2 Pounds Shaved
Nick’s Picks: Mexican Quinoa Ingredients 1 Tbsp Extra Virgin Olive Oil 2-3 Minced Garlic Cloves 1 Red Onion Diced 8oz Uncooked Quinoa, Rinsed 1 Jalapeno, Minced 1 Pepper Diced 1 Cup Zucchini Diced 1 Cup Black Beans, Drained and Rinsed (canned) 2 Tomatoes Diced 1 Cup Frozen Corn 1/2 Tsp Chili Powder 1 tsp Salt
Nick’s Picks: Easy Chicken Gyros Ingredients 1.5 Pounds Boneless Chicken Thigh 2 Cloves of Garlic, Minced 1 Tsp Coriander Ground 1/2 Tsp Red Pepper Flakes Salt and Pepper 1 Tsp Paprika 1 Tsp Dried Rosemary 1/2 Cup Olive Oil Juice from one Lemon Pita or flat bread 1 Red Onion Sliced 1 Tomato Sliced Olive
Nick’s Picks: Cajun Shrimp Sausage and Veggie Pocket Ingredients 1 Pound Peeled Raw Shrimp 1 Pound Andouille or Smoked Sausage, Sliced Baby Potatoes 2-3 Zucchini Sliced Fresh Lemon Juice 1-2 tbsp Cajun Seasoning 1/2 Tsp Cayenne (Optional) Method- Make 4 squares of heavy-duty aluminum foil and spray each one. (12×12) In a large bowl, combine
Audrey’s Desserts First- Caramel Apple Trifle Ingredients 3 tablespoons butter 4 cups chopped peeled tart apples (about 5 medium) 1 cup chopped walnuts 1/2 cup packed brown sugar 1 teaspoon apple pie spice, divided 1 package (8 ounces) cream cheese, softened 1 jar (12-1/4 ounces) caramel ice cream topping, divided 1 carton (12 ounces) frozen