Cheesecake Stuffed Strawberries

Ingredients:
• About 20 strawberries
• 8 oz pkg softened cream cheese
• 1/2 cup powdered sugar
• 1/2 tsp vanilla
• 1 sleeve of graham crackers
• 1/2 cup mini chocolate chips (optional)

Directions:
1. Hollow out strawberries. You can use a small knife or an apple core.
2. Beat the cream cheese. Add powdered sugar and vanilla. Beat until smooth.
3. In a ziplock bag crush 3 graham crackers
3. Fill strawberries with cheesecake filling. Fill a ziplock bag and snip a bottom corner off. 
4. Sprinkle graham cracker crumbs on top
(5. Melt 1/2 cup of chocolate chips in a ziplock bag, snip corner off, and drizzle over strawberries.)

Enjoy!

Cowboy Caviar

Ingredients:

• 1 (15.5 ounce) can black beans, drained

• 1 (15.5 ounce) can black-eyed peas, drained

• 1 (14.5 ounce) can diced tomatoes, drained

• 2 cups frozen corn kernels, thawed

• 1/2 medium onion, chopped

• 1/4 green bell pepper, finely chopped

• 1/2 cup chopped pickled jalapeno peppers

• 1/2 teaspoon garlic salt

• 1 cup Italian salad dressing

• 3/4 cup chopped cilantro

Directions:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Enjoy!

Mexican Chicken Soup

Ingredients:

• 3 or 4 limes

• 2 bone-in, skin-on chicken breast halves, each about

• 10 oz.

• 1 tsp. kosher salt, plus more, to taste

• 1/2 tsp. freshly ground pepper, plus more, to taste

• 1 Tbs. extra-virgin olive oil

• 1 large white onion, chopped

• 5 garlic cloves, minced

• 1 jalapeño chili, seeded and minced

• 3 cups low-sodium chicken broth  

• 3 cups water

• 1 1/2 tsp. Mexican oregano

• 1 Haas avocado, pitted, peeled and diced

• 2 oz. queso fresco or mild feta cheese, crumbled

Directions:

• Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

• Season the chicken breasts with the 1 tsp. salt and 1/2 tsp. pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down, and cook until browned, about 5 minutes. Transfer the chicken to a plate. Add the onion to the pan and sauté until translucent, about 4 minutes. Add the garlic and chili and sauté until fragrant, about 1 minute. Add the broth, water, lime juice and oregano, then return the chicken to the pan.

• Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink when pierced with the tip of a sharp knife near the bone, about 40 minutes.

• Transfer the chicken to a carving board and let cool slightly. Meanwhile, keep the soup at a simmer. Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Stir the chicken into the soup. Adjust the seasonings with salt and pepper.

• Put the avocado, cheese and lime wedges in separate small bowls. Ladle the soup into warmed bowls and serve immediately. Pass the avocado, cheese and lime wedges alongside. Serves 4 to 6.

Enjoy!

Spinach - Strawberry Salad

Dressing:
• 2 tablespoons oil (sunflower, safflower, or non-virgin olive)
• 2 tablespoons apple cider vinegar
• 2 tablespoons organic sugar 
• 1 tablespoon sesame seeds
• 1 tablespoon tamari (or shoyu or soy sauce)
• 1 tablespoon orange juice 
• ½ tablespoon poppy seeds
• ⅛ teaspoon paprika

Salad:
• One 5 oz. bag of baby spinach, organic and pre-washed 
• 1 pint strawberries, trimmed and thinly sliced

Topping: 
• ½ cup sliced almonds, toasted 

Directions:
1. Whisk the oil, vinegar, sugar, sesame seeds, tamari, orange juice, poppy seeds, and paprika together to make the dressing. Set aside.
2. Place the spinach and strawberries in a large bowl. Top with the dressing and toss to combine.
3. Top with the almonds just before serving.

Enjoy!

Homemade Starbucks Coffee

10 cups coffee
1/2 cup sugar 
1/2 cup brown sugar 
1/2 cup vanilla creamer

Enjoy!

Fill me up!

Nutella Stuffed Strawberry French Toast

Ingredients: 
• sliced bread
• Nutella
• 2 eggs
• 1/2 cup milk, half and half or cream
• 1/4 teaspoon vanilla
• 1 tablespoon agave or honey
• olive oil or butter for cooking
• fresh strawberries for garnish

For syrup: 
• 1 cup fresh or frozen strawberries
• 1/4 cup maple syrup, I used grade B

Directions: 
• Preheat a large skillet over medium heat. Combine eggs, milk, vanilla and agave or honey in a large bowl. Whisk well.
• Spread Nutella on bread and make a sandwich. Dip in egg mixture and coat completely on both sides.
• Drizzle olive oil or melt butter in skillet. Brown French toast on each side.
• Combine strawberries and maple syrup in a microwave safe bowl for cooking in the microwave or in a small saucepan to cook on the stove. Heat through until strawberries are mushy.
• Serve warm strawberry maple syrup over French toast with a few fresh strawberries.

Enjoy!