Using a knife, remove sausages from their casings and chop into small pieces.
(The sausages I use are already fully cooked. If you are unable to find this variety, sauté the sausage until browned, drain off excess grease and then follow
Preheat a large skillet over medium heat. Add vegetable oil, potatoes, onions, peppers, chorizo and seasonings. Stir until evening coated with oil.
Cover skillet and let cook for 10 minutes. Toss and cook on other side for an
additional 5 minutes. Remove from heat.
While hash is cooking, warm 4 tortillas by wrapping in wax paper and
microwaving for 20 seconds. Serve alongside hash with sour cream and salsa as a
Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼
cup of the batter into the pan and tilt the pan in all directions so that the batter
coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from
the pan and is lightly browned. Flip and cook on the other side for 30 seconds or
until center is set.
Place crepes on wax paper and cool completely.
Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.
Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set
In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and
baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture
resembles coarse crumbs. Add the dried cranberries and mix well.
Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
Turn the dough out onto a floured surface. Knead dough by patting and folding
into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough
circle into 8 wedges (like a pie).
Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted
butter and sprinkle with the coarse cane sugar (This will add shine and help them
to brown evenly)
Bake for approximately 20 minutes or until bottom of the scones are golden. Cool
on a baking sheet for 5 minutes. Serve warm.
Preheat oven to 400 degrees. Place the thawed pastry dough onto a lightly floured
surface. Smooth any lumps or cracks with a rolling pin. Using the cookie cutter, cut out heart shapes and place onto an ungreased cookie sheet. (I was able to get
10 hearts out of one sheet but this will vary based on the size of cookie cutter.)
Bake for 1015 minutes until pastry is puffed and golden. Remove from the heat
and transfer hearts to a wire rack. Cool completely.
While pastry is baking, stir in honey with sliced strawberries to sweeten. Refrigerate to allow flavors to combine and berries to render juices.
Once hearts are cooled, use a knife and hearts in half like sandwiches. Be careful
as pastry is very delicate.
Melt the Nuttela for 30 seconds in the microwave. Spread the nuttela between
each heart to make a sandwich.
Put 23 heart sandwiches on each plate. Spoon strawberries around the pastry.
Add a dollop of whipped cream on top. Dust with powdered sugar and garnish
with a sprig of fresh mint.
Tools heart shaped cookie cutter, and a fine sieve for dusting the powdered sugar
Combine all ingredients in a food processor or blender until smooth. Scrape the
sides with a spatula to ensure there are no lumps. Mixture should be a little
thinner than peanut butter. If too thick, add more water, one teaspoon at a time.
Set aside. Hummus is better served at room temperature.
Meanwhile assemble seasonal vegetables to dip into the hummus i.e. marinated
artichokes, kalamata olives, carrots, asparagus spears, yellow pepper, grape
tomatoes, sugar snap peas, celery, etc
In a blender, combine all ingredients except the olive oil and blend until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the
vinaigrette over seasonal vegetables and toss to coat. Serve with hummus, pita
chips, and tortillas.