Nutella Popcorn

Not only ridiculously easy, but dangerously addictive!

Ingredients:
Yield: 6 cups popcorn

• 1/3 cup Nutella
• 6 cups popcorn

1. Microwave Nutella for 10 seconds and stir, microwave again and stir again; repeat this process until smooth. Drizzle Nutella over popcorn and toss around with a spoon until popcorn is coated. Enjoy!!!

Tomato, Mozzarella & Prosciutto Sandwich

Ingredients:
Yield: 4 Sandwiches

• 4 pieces of bread of your choice, halved
• 2 teaspoons mustard
• 1 tablespoon fresh oregano, chopped
• 80 g prosciutto
• 125 g mozzarella cheese
• 1 big tomato, sliced
• 50 g Rucola salad

1. Spread bread with mustard and add oregano. Add prosciutto and mozzarella and grill until cheese melts
2. Add tomato and Rucola and serve immediately

Chocolate-Chip Buttermilk Pancake Cupcakes

These were absolutely perfect!!! moist and fluffy, these were easy to make and they saved me all the time in front of the stove... though the normal pancakes also have their charm! you can try this mix however you prefer, in cupcake form or the old style pancake form. Enjoy!

Ingredients:
Yield: 10 Cupcakes

• 1 1/2 cup all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 1/4 cup buttermilk
• 1 egg
• 3 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• whipped cream

1. Pre-heat oven to 170° C (340° F). Butter cupcake tins generously
2. In a big bowl, mix together flour, baking powder, salt and sugar. Add buttermilk, egg, butter and vanilla and mix just until combined. Do not over beat. Fold in chocolate chips
3. Fill tins with mixture to 3/4 and bake for 20-25 minutes. Remove them from cupcake tins, add whipped cream and maple syrup and enjoy!

Sloppy Joes

Ingredients:
Yield: 4 servings

• 1/2 onion, chopped
• 1 green bell pepper, seedless and chopped
• 500 g ground red meat
• 1/2 cup tomato sauce
• 1/2 cup ketchup
• 1/2 teaspoon garlic powder
• 2 tablespoons brown sugar
• 1 teaspoon thyme
• salt and pepper
• 4 hamburger buns

1. Over a large sized, lightly oiled skillet, cook onion in medium heat for 3 minutes, or until slightly yellow. Add bell pepper and cook for 2 more minutes
2. Add meat and cook until all liquids are gone, about 5 minutes. Add tomato sauce, ketchup, garlic powder, sugar, thyme and season with salt and pepper. Cook in low heat for 30 minutes. Serve with hamburger buns and enjoy

Three Mustards Pork Cutlets

Ingredients:
Yield: 2-3 Servings

• 3 Pork cutlets
• 1/2 teaspoon white wine
• 1 teaspoon Dijon mustard
• 1 teaspoon grain mustard
• 1 teaspoon normal mustard
• 1/4 teaspooon thyme

1. Preheat oven to 180° C (360° F). Season pork with salt and pepper; mix mustards, white wine and thyme and spread over pork cutlets. Cook for 20 minutes and serve

Apple, Bree & Honey Sandwich

Ingredients:
Yield: 2 sandwiches

• 4 slices bread
• 2 teaspoons Dijon mustard
• 2 slices ham
• 1/2 apple, thinly sliced
• 100 g Bree cheese
• 2 tablespoons honey

1. Spread mustard over slices of bread. Add ham, apple, cheese and drizzle with honey. Grill until cheese is melted

Easy Mustard Salmon

Ingredients:
Yield: 2 servings

• 2 salmon fillets
• 2 tablespoons mustard
• 1 tablespoon lemon juice
• pinch dry garlic

1. Season fillets with salt, pepper and garlic. On a slightly oiled skillet, cook salmon in medium heat, about 2 minutes from each side
2. Mix mustard and lemon in a smal recipient. Spread mustard mix over fillets and serve

Creamy Salmon Sandwich

 
Ingredients:

Yield: 3 Sandwiches

• 2 Salmon fillets
• 1 teaspoon onion, chopped
• 1/8 cup cream
• 1 teaspoon dry basil
• 6 slices of black bread
• 3 slices cheese
• mustard

1. Season fillets with salt and pepper. Heat a skillet on medium heat and cook onions until lightly yellow
2. Add fillets and cook them. When fillets are almost done add cream, basil and season with salt and pepper. Tear fillets into small pieces and cook until cream becomes thick
3. Spread mustard into breads and add a slice of cheese. Add salmon and grill until cheese is melted. Serve immediately

Feta Filled Chicken

Ingredients:

Yield: Serves 2

• 2 chicken breasts
• ¼ cup crumbled feta cheese
• ½ teaspoon dry basil
• ¼ teaspoon thyme

1. Mix feta and basil
2. Open a pouch in the chicken, starting from the thickest part, pivoting the knife carefully, without making any holes. Close with toothpicks (I cut them in half and used both parts, 2 for each chicken)
3. Season chicken with salt, pepper and thyme
4. Heat a slightly oiled skillet in medium-low heat and add chicken. Cook for 7-9 minutes in both sides, covered, until done. Remove toothpicks and serve