Cheesey Shrimp Crustini

Ingredients:

• 1/2 pound fresh or fresh frozen shrimp
• 1 Tbsp. butter
• 1 tsp. Old Bay seasoning
• salt & pepper to taste
• 1 Sourdough baguette thinly sliced and toasted
• 1/2 cup Mayonnaise
• 1/4 cup fresh chives, chopped
• 2 cloves garlic, minced
• 1 cup of cheddar jack cheese
• Squeeze of lemon juice

Directions:

1. Remove the tails from the shrimp and set aside. In a large saute pan, melt the butter of medium heat. Add the shrimp and old bay seasoning. Cook just for a minute or two until coated well with the seasoning. Remove from heat and let cool. When cooled, chop into small pieces.
2. Preheat oven to 350 degrees F.
3. Place the shrimp in a medium bowl with the mayo, garlic, chives, lemon juice and cheese. Season with salt and pepper to taste. Spread onto toasted baguette slices.  Line a baking sheet with parchment paper and bake for 10-13 minutes. Ovens vary so check it at 10 minutes to see if it looks completely warmed through and that the cheese is melted. Serve warm.

-Andrew Field

Scott's Meatballs

Cut low moisture mozarella into 3/4" cubes and refrigerate while preparing meat.

In large mixing bowl combine:

1 lb. ground beef
1 lb. hot Italian sausage
1/2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 c Italian breadcrumbs
1/4 c parmesean cheese
2 eggs
1/2 c whole milk
1/2 c chopped parsley

Roll golf ball sized meatballs. Squish mozzarella cubes into center and cover with edges of meatball.

Slightly brown all sides in olive oil. Arrange meatballs in crockpot and cover with Prego original sauce. Cook on high for 2.5-5 hours.

-Scott Tobler

Asian Chicken Thighs

5 teaspoons olive oil
5 boneless skinless chicken thighs
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ginger
2 teaspoons cornstarch
2 tablespoons cold water

Sliced green onions

Hot cooked rice, optional

Directions
In a large skillet, heat oil over medium heat. Add chicken; cook 7-8 minutes on each side or until no longer pink.

In a small bowl, whisk
water, brown sugar, orange juice, soy sauce, ketchup, vinegar,
garlic, pepper flakes and five-spice powder. Pour over chicken.
Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until chicken is tender, turning chicken occasionally.

In a small bowl, mix cornstarch and cold water until smooth; stir
into pan. Bring to a boil; cook and stir 1 minute or until sauce is thick.

Mango Salsa

1 ripe mango
1 large avocado
1/2-1 seeded or not jalepeno
1 lemon juiced
2-3 teaspoons olive oil
A lil salt & pepper

Chopped cilantro (optional)
Red onion (optional)

Dice mango, avocado and jalepeno. Coat with rest.

Yummy on margarita grilled chicken, fish, tacos, shrimp or just over rice.

-Laura Field

Asparagus Chicken Pasta

1/2 lb Pasta (mezzo penne)
1 bunch asparagus
1-2 chicken breasts (optional)
3 T olive oil
3-4 garlic cloves
1/2-1 c parmasean cheese
3 T sundried tomatoes
2 T butter (optional)
Salt & Pepper
1/2 t red pepper flakes
Cook pasta. While pasta is cooking sauté chicken in olive oil, set aside. Then stir fry chopped asparagus in same pan as chicken. Add chopped garlic and red pepper flakes 30 seconds before adding pasta. Add cooked pasta and a few tablespoons of pasta water to asparagus. Add cooked chicken. Grate 1/2-1 cup FRESH parm and toss together. Add more pasta water, olive oil and butter if needed.

Pumpkin Bars

4 eggs
1 2/3 cup sugar
1 cup vegetable oil
1 16 oz can pumpkin
2 cups flour sifted
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/4 tsp nutmeg

Frosting:
4 oz cream cheese (half a brick)
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar

Instructions

In a large bowl beat eggs, sugar, oil and pumpkin until incorporated. In a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Add to pumpkin mixture. Don't over mix. Spread in greased 15x10 inch pan aka jelly roll pan. Bake at 350 for 25 minutes, or until lightly browned. Cool.

For frosting cream together room temperature cream cheese, butter and vanilla. Gradually add powdered sugar. Beat until smooth and creamy. Frost on pumpkin bars when cool.

Location:E Redlands Ave,Fresno,United States

Spaghetti Sauce

Saute until meat is no longer pink, then drain fat:
1 T​ olive oil
1 ​large yellow onion finely diced
3-4​ large cloves of garlic minced
1 t​ salt
2 lbs ​ground beef
1​ green bell pepper finely diced
​handful of sliced mushrooms - optional
Add and bring to boil:
30 oz​ tomato sauce
24 oz​ tomato paste
28 oz diced tomatoes
3 c​ water
2 T​ sugar
2 t​ dried oregano
​handful fresh basil finely diced
1 t​ salt – or to taste
​cracked pepper to taste
Cover and reduce heat to simmer. Let it get nice and thick by simmering all day. Occasionally you may need to stir and add a little water or tomato juice if it is reducing too quickly.

-Carla Tobler