Recipe exchange!

Hello!! After receiving some requests for this, I am starting a recipe exchange page. I will cover different themes, meals, and trends.. And the best part is, they will be meals and snacks that can be easily prepared onboard our corporate jets!
Cant wait to see all of the wonderful ideas we all come up with!!
See below for recipes!
Catering1

1. Pre- departure snacks
For am flights, I love little mini quiches! I prep at home usually if its a shorter flight.
Equipment needed: an oven and a cupcake baking pan.
ingredients: Eggs, veggie of your choice(spinach works great), bacon or ham, parmesan cheese, salt/ pepper. The above ingredients are totally versatile and the quantity depends on how much you making making. IE. for 6-8 baby quiches i would use :3-4 eggs, 1 cup chopped veggies, 1/2 cup cheese, 1/2 cup meat of choice, and a pinch of salt and paper. Thats it!!
Instructions:
Pre-heat oven to 350 ( on an a/c oven i would say 300.
mix all the ingredients together and pour into greased baking cups ( i use coconut oil)
Than bake for 15-20 min.
very easy and very yummy! small bites are always ideal for boarding snacks!

2 Watermelon / Balsamic

Cut seedless watermelon into neat, 1” cubes. Using smallest end of melon baller, cut out a half moon opening in center of one side, to make a small bowl like opening. Turn pieces over onto paper towel to drain, at least 20 minutes. At this point you can also cover with plastic wrap and chill till needed. (up to several hours) When ready to serve, add a few drops of Balsamic reduction into opening. Display on Mint or Basil leaf. Top with sprinkle of Sea Salt.

Watermelon / Serrano Skewers Williams-Sanoma

1 lb. Seedless watermelon, ¼ lb. Serrano Ham thinly sliced, 3 oz. Manchego cheese sliced thin
Cut watermelon into 1 inch cubes, Ham into1/2 inch wide strips, cheese into 1 inch thin squares
Stack watermelon, cheese, and 1 or 2 strips of ham on a pick. Add a drop or 2 of olive oil and grind of pepper. Should make 20 skewers

Avocado Bacon Bites

Slice a good quality bacon into thirds, and cook till crisp. (oven works best to keep pieces flat. 375, 10-15 minutes)
Use your favorite guacamole recipe, and make a little Bacon, Guac sandwich! Bacon, about a teaspoon of guacamole, and top with another piece of bacon.

Antipasto Stack

From the Deli department purchase 1 inch slices of Salami, small herb or marinated Bocconcini (mozzarella balls), and Marinated or stuffed olives. Cut the salami into 1 inch cubes or wheels. Top with Bocconcini, then Olive. Secure with pick.

Tomato Tulips

Oval shaped cherry tomatos. Slice down the length ¾ of the way to the stem end. Scoop out seeds and pulp. Fill with herbed cheese, (rondell), or creamy salad filling (chicken, tuna). Add chive or green onion as stems and display laying down like a bouquet of flowers.

tulips

Smoothies

Pineapple Whip 4-6
1 pineapple chopped and frozen, or 7 cups
1 cup almond milk
1 Tablespoon honey

Strawberry banana 2, 1 ½ cup servings
6 oz. Yogurt
1 ½ cups soymilk
1 cup strawberries sliced, frozen
1 medium banana sliced, frozen

THANKS PATTI !!!

3TEA SANDWICH: BACON, LETTUCE, & TOMATO

INGREDIENTS
Bacon strips
Very thin white bread
Cocktail tomatoes
Boston lettuce
Mayonnaise

DIRECTIONS
1. Line baking sheet with parchment paper. Cut bacon into thirds. Cook at 400°F for 15-18 minutes. Place bacon from oven onto paper towels to drain excess fat.
2. Use cookie cutter to cut circles out of the lettuce & bread. Slice tomatoes. Spread mayo on bread.
3. Assemble starting with bread, lettuce, tomato, & bacon. Repeat. Skewer with cocktail forks.

http://www.ohhowcivilized.com/blog/2013/7/9/tea-sandwich-bacon-lettuce-tomato.html

Four cheese stuffed mushrooms
Ingredients

24 large fresh mushrooms (1-1/2 to 2 inches in diameter)
1 tablespoon olive oil
8 dried tomatoes (not oil-packed)
Boiling water
1 cup light ricotta cheese
1/2 cup finely chopped fresh spinach
1/2 cup shredded Monterey Jack cheese (2 ounces)
3 tablespoons freshly grated Parmesan cheese
1 tablespoon snipped fresh basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup crumbled feta cheese (2 ounces)
Fresh basil leaves (optional)
Directions

Preheat oven to 350 degrees F. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450 degrees F.
Meanwhile, in a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes. In a medium bowl, combine snipped tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, garlic, salt, and pepper. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops.
Bake filled caps in the 450 degree F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves. Makes 24 appetizers.
Make Ahead Tip

Make-ahead Directions: Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450 degrees F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.

http://www.diabeticlivingonline.com/recipe/appetizers-snacks/four-cheese-stuffed-mushrooms

Shrimp Taco Bites
Yield: makes 24 bites

Ingredients

24 large raw shrimps, peels and tails removed
non-stick cooking spray or olive oil spray
1 tsp salt, divided
1 tsp grated lime zest, + juice 1 tbsp lime juice
2 tsp chili powder
1 large avocado, diced
1/3 cup sour cream
1 tsp chipotle chilies in adobo sauce, finely minced
2 tbsp freshly chopped cilantro
24 tortilla chip scoops
Instructions

Pre heat oven to 375 degrees F.
Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
Combine the sour cream and minced chipotle pepper in a different small bowl.
Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, then top with a chili-lime shrimp.
Sprinkle with the chopped cilantro. Enjoy!

http://www.iwashyoudry.com/2014/01/22/shrimp-taco-bites/

THANKS ANDI!!!

BREAKFAST

Breakfast deviled eggs
bacon/ cheese
6 eggs
¼ cup finely grated sharp cheddar, plus more for garnish
¼ cup mayonnaise
2 slices bacon, cooked and chopped, plus 2 tsp. rendered bacon fat reserved
Kosher salt and freshly ground black pepper, to taste
Hot sauce, such as Sriracha, to garnish

INSTRUCTIONS
1. Put eggs into a 4-qt. pot of water and bring to a boil. Remove pan from heat, cover, and let sit 15 minutes. Drain eggs and crack each shell slightly. Transfer eggs to a bowl of ice water and let cool. Peel eggs. Halve each egg; using a small spoon, transfer yolks to a medium bowl. Using a fork, mash yolks. Add cheddar, mayonnaise, ¾ of the chopped bacon, and bacon fat; season with salt and pepper. Stir vigorously with spatula until smooth.

2. Transfer mixture to a plastic bag or a piping bag fitted with a smooth tip and pipe into egg whites. Garnish eggs with the remaining bacon, more cheddar, and hot sauce and serve cold or at room temperature.
7-Bacon_and_Cheese_Deviled_Egg_400

BUTTERMILK CARAMEL SYRUP
1 1/2 cup buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter
1 tsp. baking soda
1 tsp. vanilla

In large sauce pan, over medium heat, bring buttermilk, sugars and butter to boil. Let boil for 30 sec – 1 minute. Remove from heat, and whisk in baking soda and vanilla. *** It will bubble up a lot *** Bubbles will disappear as it cools. This is a thin syrup, not thick.

I like to serve warm. It will keep for 2-3 weeks in the frig, but I’m sure it won’t last that long because you wont be able to resist it! When it is cold, it will separate. Just warm it up and give it a shake. Serve on pancakes, waffles, french toast, toasted muffins, bread pudding, pound cake, ice cream, apple or banana something, etc. It’s good on anything, including just a spoon!
Hint – You can freeze your leftover buttermilk in 1/2 cup portions for another time.

Big Pancake (Dutch Baby)
Serves 4 to 6

2 large eggs
1/2 cup whole or 2% milk
1/2 cup all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
2 to 3 tablespoons unsalted butter

To serve:
Lemon wedges
Powdered sugar
Berries
Pure maple syrup

Preheat oven to 425°F.

Whisk the eggs, milk, flour, sugar and salt in a large bowl, or whiz in a blender. Let the mixture stand for 30 minutes at room temperature.
Place the butter in a 9- or 10-inch cast iron skillet or glass baking dish. Place in oven until the butter melts. Remove the pan, swirling butter to coat the sides. Pour the batter into the pan, place the pan back in the oven, and quickly close the door. Bake until golden-brown on top, puffed in the middle, and the edges of the pancake have crawled up the sides of the pan, about 12 to 15 minutes.
Slice the pancake into wedges and serve with dusting of powdered sugar, berries and lemon juice, or just some good maple syrup.

LUNCH!

who doesn’t love grilled cheese??
check out this recipe!
1. http://www.thekitchn.com/this-tip-will-help-you-make-a-grilled-cheese-even-cheesier-tips-from-the-kitchn-203957?utm_source=tk&utm_medium=fb&utm_campaign=social

2, TEA SANDWICH: BACON, LETTUCE, & TOMATO

INGREDIENTS
Bacon strips
Very thin white bread
Cocktail tomatoes
Boston lettuce
Mayonnaise

DIRECTIONS
1. Line baking sheet with parchment paper. Cut bacon into thirds. Cook at 400°F for 15-18 minutes. Place bacon from oven onto paper towels to drain excess fat.
2. Use cookie cutter to cut circles out of the lettuce & bread. Slice tomatoes. Spread mayo on bread.
3. Assemble starting with bread, lettuce, tomato, & bacon. Repeat. Skewer with cocktail forks.

http://www.ohhowcivilized.com/blog/2013/7/9/tea-sandwich-bacon-lettuce-tomato.html

Advertisements
  1. TEA SANDWICH: BACON, LETTUCE, & TOMATO

    INGREDIENTS
    Bacon strips
    Very thin white bread
    Cocktail tomatoes
    Boston lettuce
    Mayonnaise

    DIRECTIONS
    1. Line baking sheet with parchment paper. Cut bacon into thirds. Cook at 400°F for 15-18 minutes. Place bacon from oven onto paper towels to drain excess fat.
    2. Use cookie cutter to cut circles out of the lettuce & bread. Slice tomatoes. Spread mayo on bread.
    3. Assemble starting with bread, lettuce, tomato, & bacon. Repeat. Skewer with cocktail forks. 

    http://www.ohhowcivilized.com/blog/2013/7/9/tea-sandwich-bacon-lettuce-tomato.html

    Four cheese stuffed mushrooms
    Ingredients

    24 large fresh mushrooms (1-1/2 to 2 inches in diameter)
    1 tablespoon olive oil
    8 dried tomatoes (not oil-packed)
    Boiling water
    1 cup light ricotta cheese
    1/2 cup finely chopped fresh spinach
    1/2 cup shredded Monterey Jack cheese (2 ounces)
    3 tablespoons freshly grated Parmesan cheese
    1 tablespoon snipped fresh basil
    2 cloves garlic, minced
    1/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/2 cup crumbled feta cheese (2 ounces)
    Fresh basil leaves (optional)
    Directions

    Preheat oven to 350 degrees F. Remove and discard mushroom stems. Brush mushroom caps with oil. Arrange in a shallow baking pan, stem sides down. Bake for 12 minutes. Drain off any liquid. Increase oven temperature to 450 degrees F.
    Meanwhile, in a small bowl, cover dried tomatoes with boiling water; let stand for 10 minutes. Drain tomatoes, discarding liquid. Coarsely snip tomatoes. In a medium bowl, combine snipped tomatoes, ricotta cheese, spinach, Monterey Jack cheese, Parmesan cheese, snipped basil, garlic, salt, and pepper. Turn mushroom caps stem sides up; fill caps with ricotta mixture. Sprinkle feta cheese over tops.
    Bake filled caps in the 450 degree F oven for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves. Makes 24 appetizers.
    Make Ahead Tip

    Make-ahead Directions: Prepare as directed through step 2. Cover and chill for up to 24 hours. Preheat oven to 450 degrees F. Bake mushrooms for 8 to 10 minutes or until heated through and lightly browned. If desired, garnish with basil leaves.

    http://www.diabeticlivingonline.com/recipe/appetizers-snacks/four-cheese-stuffed-mushrooms

    Shrimp Taco Bites
    Yield: makes 24 bites

    Ingredients

    24 large raw shrimps, peels and tails removed
    non-stick cooking spray or olive oil spray
    1 tsp salt, divided
    1 tsp grated lime zest, + juice 1 tbsp lime juice
    2 tsp chili powder
    1 large avocado, diced
    1/3 cup sour cream
    1 tsp chipotle chilies in adobo sauce, finely minced
    2 tbsp freshly chopped cilantro
    24 tortilla chip scoops
    Instructions

    Pre heat oven to 375 degrees F.
    Spray a large baking sheet or cookie sheet with non-stick cooking spray or olive oil spray, set aside.
    Combine 1/2 tsp salt, lime zest, and chili powder in a small bowl. Sprinkle all over the raw shrimp. Lay the shrimp on the cookie sheet and spritz with the non stick cooking spray or olive oil spray. Bake for 5-8 minutes or until the shrimps turn pink and curl in on themselves.
    Meanwhile combine the diced avocado, lime juice and remaining 1/2 tsp salt in a small bowl.
    Combine the sour cream and minced chipotle pepper in a different small bowl.
    Assemble your shrimp taco bites by placing a tsp of avocado mixture in a tortilla chip, followed by a 1/2 tsp of sour cream mixture, then top with a chili-lime shrimp.
    Sprinkle with the chopped cilantro. Enjoy!

    http://www.iwashyoudry.com/2014/01/22/shrimp-taco-bites/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s