Coconut-Lime Cupcakes

Ingredients

• 2 cups white sugar

• 1 cup butter

• 4 eggs

• 1 tablespoon coconut extract

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking powder

• ¼ teaspoon ground nutmeg

• 1 cup buttermilk

• ½ cup fresh lime juice

• 2 cups sweetened shredded coconut

• 2 tablespoons freshly grated lime zest

Directions

• Step 1

  Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.

• Step 2

  Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.

• Step 3

  Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.

• Step 4

  Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.

• Step 5

  Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Grilled Spicy Shrimp Tacos

Ingredients

Shrimp Marinade:

• 1 ½ cups lime juice

• 3 tablespoons olive oil

• 2 tablespoons chili powder

• 1 teaspoon mayonnaise

• 3 pounds uncooked medium shrimp, peeled and deveined

Chipotle Sauce:

• ½ cup enchilada sauce

• ½ (4 ounce) jar diced jalapeno peppers

• 5 teaspoons honey

• 3 teaspoons lime juice

• 1 pinch salt to taste

Red Slaw:

• ½ head red cabbage, shredded, or more to taste

• 2 bunches scallions, chopped

• 3 tablespoons olive oil

• 3 tablespoons white vinegar

• 1 small bunch cilantro, chopped

• 20 (8 inch) corn tortillas

Directions

• Step 1

  Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.

• Step 2

  Mix enchilada sauce, jalapenos, honey, lime juice, and salt together in a separate bowl for the sauce.

• Step 3

  Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for the slaw.

• Step 4

  Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.

• Step 5

  Preheat an outdoor grill for medium heat and lightly oil the grate.

• Step 6

  Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with the sauce and slaw.

Tomato Cucumber Kachumbar

Kachumbar is an Indian-style salad that is served on top of curry. Fresh herbs and lemon add a refreshing, tangy crunch.

Ingredients

• 1 cup halved grape tomatoes

• 1 cup diced cucumber

• ½ cup chopped green onions

• ½ cup chopped fresh cilantro

• 1 tablespoon fresh lemon juice

• 1 tablespoon chopped fresh mint

• salt and ground black pepper to taste

Directions

Mix grape tomatoes, cucumber, green onions, cilantro, lemon juice, mint, salt, and pepper together in a large bowl.

French Leek Pie

It's an original French recipe baked during the holidays. Great to eat with a salad during summer or even winter time. Absolutely Delicious!!! Can be prepared the day before and served as a starter or main dish. Can substitute Emmental for Gruyere cheese.

Ingredients

Ingredient Checklist

• 1 (9 inch) refrigerated pie crust

• 2 teaspoons butter

• 3 leeks, chopped

• 1 pinch salt and black pepper to taste

• 1 cup light cream

• 1 ¼ cups shredded Gruyere cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt butter in a large saucepan over medium-low heat.

3. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft.

4. Season with salt and pepper.

5. Reduce heat to low. Stir in cream and cheese, and warm through.

6. Pour mixture into pie shell

7. Bake in preheated oven for 30 minutes, or until custard is set and golden on top.

8. Allow to sit 10 minutes before cutting pie into wedges.

Lentil Soup

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Ingredients

• 1 onion, chopped

• 1/4 cup olive oil

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 teaspoon dried basil

• 1 (14.5 ounce) can crushed tomatoes

• 2 cups dry lentils

• 8 cups water

• 1/2 cup spinach, rinsed and thinly sliced

• 2 tablespoons vinegar

• salt to taste

• ground black pepper to taste

Directions

1. In a large soup pot, heat oil over medium heat.

2. Add onions, carrots, and celery; cook and stir until onion is tender.

3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

4. Stir in lentils, and add water and tomatoes.

5. Bring to a boil. Reduce heat, and simmer for at least 1 hour.

6. When ready to serve stir in spinach, and cook until it wilts.

7. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Italian Butter Cookies

Traditional Italian-American bakery-style butter cookies that will make you feel like you bought them from your favorite local bakery in New York! Fill them with raspberry or apricot preserves, or chocolate, or dip one side in chocolate and cover with sprinkles--or do both!

Ingredients

• 2 1/4 cups cake flour

• 1 1/2 cups all-purpose flour

• 1 1/4 teaspoons baking powder

• 1 teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup white sugar

• 1/2 cup vegetable shortening

• 4 ounces almond paste

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 teaspoon lemon juice

• 1/4 teaspoon almond extract

Directions

1. Preheat the oven to 350 degrees F.

2. Combine cake flour, all-purpose flour, baking powder, and salt in a medium bowl.

3. Combine butter, sugar, and shortening in a large bowl; cream with an electric mixer on medium speed until light and fluffy. Mix in almond paste until thoroughly combined. Add eggs, vanilla extract, lemon juice, and almond extract. Reduce the mixing speed to low and slowly add dry ingredients. Scrape down the bowl once all dry ingredients are added, then mix on medium speed until evenly combined, about 30 seconds.

4. Fill a large piping bag with batter. Pipe evenly sized cookies onto an ungreased cookie sheet 1 1/2 to 2 inches apart, giving cookies space to puff slightly during baking.

5. Bake in the preheated oven, in batches if necessary, until bottom edges are slightly browned, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely.