July 2021 Newsletter—Popcorn Snack Mix

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Popcorn Snack Mix

Ingredients:

  • Popcorn kernels
  • Cooking oil (olive, vegetable, or canola)
  • Salt
  • Pretzels
  • M&Ms or chocolate chips
  • Cheerios or Choice of Cereal
  • Mini Marshmallows
  • Nuts of choice (dependent on nut allergies)

Equipment:

  • Campfire
  • Lighter
  • Tongs
  • Heat Resistant Gloves
  • Dutch Oven
  • Slotted Spoon
  • Plastic Bags
  • Napkins

Instructions:

  • Add half the olive oil into the bottom of a Dutch oven and place over part of the fire.
  • Add 3 to 4 kernels and cover until they can be heard popping.
  • Pour in the rest of the popcorn kernels, cover, and let them heat up until they pop, shaking about every 30 seconds.
  • Remove popcorn from the fire using the slotted spoon and divide popcorn into plastic bags. Add desired salt.
  • Add toppings to the bag and shake them up to mix ingredients.
  • Enjoy!

June 2021 Newsletter—Quinoa Cranberry Salad

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Quinoa Cranberry Salad

Ingredients:

  • 1 1/2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1 1/2 teaspoons garlic powder
  • 1/4 cup chopped fresh parsley
  • 2 orange- 1 juiced, zested and the other segmented- add segments to salad
  • 1/4 cup toasted nut (cashews, walnuts or almonds)
  • 1/2 cup orange segments
  • 1/2 cup dried cranberries
  • 1 TBS of honey
  • ¼ cup of Balsamic Vinegar
  • salt and ground black pepper to taste

Directions:

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes. Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the red bell pepper, yellow bell pepper, red onion, garlic powder, parsley, orange juice and zest, orange segments, sliced almonds, celery, and cranberries. Whisk together balsamic and honey then add to salad. Season to taste with salt and pepper. Chill before serving.

Nutrition Facts:

Calories: 311kcal | Carbohydrates: 44g | Protein: 9g | Fat: 13g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 423mg | Fiber: 6g | Sugar: 18g | Vitamin A: 1195IU | Vitamin C: 12.9mg | Calcium: 88mg | Iron: 2.4mg

May 2021 Newsletter—Hummus and Salad Flatbread Pizza

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Hummus and Salad Flatbread Pizza

Servings: 4 servings
Prep time: 5 minutes
Cook time: 5 minutes
Total time: 10 minutes

Ingredients:

  • 2 medium flatbread or pita bread
  • 1 cup prepared hummus
  • 2 cups baby arugula
  • 1 cup spring mix
  • 1/4 cup fresh parsley
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 1/4 cup shaved parmesan cheese
  • 1/4 cup toasted pine nuts (optional)
  • 1 tablespoon of sun dried tomatoes

Directions:

Preheat oven to 350F degrees.

Place flatbread or pita bread on a sheet pan and toast for 4-5 minutes until warm and edges are crispy.

Remove from oven and immediately spread hummus on top.

In a bowl, toss together the arugula, spring mix, parsley, olive oil, lemon juice, salt, and pepper. Pile on top of the two pizzas. Top with parmesan cheese, pine nuts and sun dried tomatoes.

Slice and serve immediately.

Chef Notes:

Feel free to use any greens or lettuce you’d like on this pizza.

To toast pine nuts: set in a clean pan over medium low heat for 3-4 minutes, stirring once or twice, until lightly browned. (Optional)

Nutrition Facts:

Calories: 230kcal, Carbohydrates: 11g, Protein: 10g, Fat: 17g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 350mg, Potassium: 248mg, Fiber: 5g, Sugar: 1g, Vitamin A: 861IU, Vitamin C: 49mg, Calcium: 119mg, Iron: 2mg

May 2021 Newsletter—Classic Hummus

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Classic Hummus

Homemade hummus is very easy to make and it tastes much better than anything you can buy at the store. If you don’t have any tahini, a paste made from sesame seeds, you can try making it yourself or leave it out and replace it with peanut butter!
Makes 6 servings or about 1 1/2 cups

Ingredients:

  • 1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
  • 1/4 cup fresh lemon juice (1 large lemon)
  • 1/4 cup well-stirred tahini or peanut butter
  • 1 small garlic clove, minced
  • 2 tablespoons extra-virgin olive oil, plus more for serving
  • Salt to taste
  • 2 to 3 tablespoons water
  • Dash ground paprika for garnish

Directions:

In the bowl of a food processor or blender, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.

Add the olive oil, minced garlic and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor or blender and process for roughly 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.

Chef’s Tips:

If you like a strong garlic flavor in hummus, you might want to increase the garlic by a clove or you can add roasted garlic or add other flavors like pesto or roasted red pepper.

Nutrition facts:

Serving Size 1/4 cup / Calories 190 / Protein 6 g / Carbohydrate 18 g / Dietary Fiber 5 g / Total Sugars 3 g / Total Fat 11 g / Saturated Fat 2 g / Cholesterol 0 mg

April 2021 Newsletter—Healthy Shamrock Shake

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Healthy Shamrock Shake

This refreshing shamrock shake recipe has flavors of vanilla and mint with a nutrient and color boost from spinach and avocado. A treat you can enjoy and feel great about after eating it!

Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2 large shakes

Ingredients:

  • 2 cups milk of choice or yogurt
  • 1 tsp mint extract
  • 2 tsp vanilla extract
  • ½ avocado peeled
  • ¼ cup maple syrup or raw honey or vanilla stevia to taste
  • 1 cup raw spinach packed
  • 4 cups ice cubes

Directions:

In a blender combine the milk, mint extract, vanilla, avocado, maple syrup or honey, and spinach. Blend until very smooth.

Add the ice cubes and blend just until it forms a shake consistency. Add more milk if it’s too thick for your blender.

Pour the milkshake into cups and enjoy!

Chef Notes:

Have fun customizing this healthy shake to fit your preferences. Choose the type of milk and level of sweetness that works for you!

Nutrition Facts:

Serving: 2cups | Calories: 377kcal | Carbohydrates: 50.7g | Protein: 9.4g | Fat: 15.7g | Saturated Fat: 5.9g | Cholesterol: 20mg | Sodium: 142mg | Fiber: 3.4g | Sugar: 46.5g

A Little Shamrock Shake History:

Shamrock Shakes were first introduced in the 1970s but they didn’t gain much popularity and were discontinued. Over the years this shake has morphed from a lemon and lime sherbet concoction, to a vanilla sundae with disturbingly neon-green shamrock sauce, then into a milkshake, and eventually evolved into the mint and vanilla flavored drink that’s so popular.

The McDonald’s Shamrock Shake relies on artificial green coloring, artificial flavor, and loads of high fructose corn syrup. This real food shamrock shake uses pure peppermint oil extract and naturally green foods like spinach and avocado.

Even though there are veggies hiding in this dessert, all that’s tasted is creamy, minty goodness.

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More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a full color, limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020

March 2021 Newsletter—Air Fryer Chicken Wings

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Air Fryer Chicken Wings
Prep Time: 4 minutes Cook Time: 16 minutes Total Time: 20 minutes
Servings: 4 people

Ingredients:

  • 1 lb chicken wings split into flats and drummettes
  • 1 Tbsp olive oil
  • 2 tsp garlic salt
  • 1 tsp lemon pepper

Directions:

  • Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.
  • Coat in 1 Tbsp oil then sprinkle on 2 tsp garlic salt and 1 tsp lemon pepper. Toss to evenly coat with seasoning.
  • Place on air frying basket, spacing evenly and air fry at 400˚F for 8 minutes per side, or a total of 16 minutes, or until chicken wings are crisp and golden brown on the outside.

Chef Notes:

  • If doubling the recipe: air fry for 18-22 minutes, or until the skin is crisp, flipping the wings half way. Bake time will vary based on the surface area of your air fryer basket.

Nutrition Facts: 6 wings

  • Calories: 659kcal | Carbohydrates: 4g | Protein: 53g | Fat: 46g | Saturated Fat: 13g | Cholesterol: 222mg | Sodium: 861mg | Potassium: 848mg | Fiber: 1g | Sugar: 0g | Vitamin A: 1610IU | Vitamin C: 2mg | Calcium: 178mg | Iron: 3.7mg

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More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a full color, limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020

February 2021 Newsletter—Brownie Kebobs

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Brownie Kebobs

Ingredients:

  • 24 fresh strawberries
  • 12 large marshmallows
  • 12 Brownies bites (one box of brownie mix)
  • mini skewers
  • optional – caramel sauce, chocolate sauce or hot fudge sauce.
  • lollipop sticks or wooden skewers

Directions:

  • Clean, pat dry and cut the strawberries so both ends are flat.
  • Preheat oven to 350 degrees F and coat a large sheet pan with non-stick spray or butter
  • Combine brownie ingredients into a large bowl and whisk until smooth
  • Pour batter into prepared dish and bake for 25-30 minutes until a toothpick comes out clean when poked through the center of the brownie
  • Remove brownies from oven and let cool completely
  • Cut brownies into small 1″ pieces and assemble kabobs by adding pieces of brownie, strawberry, blueberry and marshmallow
  • Layer the pieces on the skewers in this order, strawberry, brownie, marshmallow & lay them out on a wax paper-lined cookie sheet.
  • Chill until ready to serve.
  • Melt sauce in the microwave and drizzle
  • Transfer back to the fridge to allow the sauce to set until ready to serve.

Nutrition Facts:

Serving: 1 | Calories: 236kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 136mg | Fiber: 4g | Sugar: 27g

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More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a full color, limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020

 

January 2021 Newsletter—Baked Beef Meatballs

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Baked Beef Meatballs

Serves 24

Ingredients:

  • 2 pounds ground beef
  • 4 cloves garlic, minced
  • ¼ cup yellow onion minced
  • 2 teaspoons dried oregano
  • 2 tablespoons fresh Italian Parsley chopped
  • ½ teaspoon crushed red pepper
  • 1 cup rolled oats
  • 2 eggs
  • salt and pepper to taste

Directions:

  • Pre-heat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray and set aside. I use an olive oil spray.
  • Combine all the ingredients in a large mixing bowl and shape into about 24-one inch sized meatballs.
  • Spread the meatballs out on the prepared baking sheet. You will likely need to bake two batches.
  • Spray the tops of the meatballs with non-stick cooking spray before placing the sheet in the oven.
  • Bake for 10 minutes, flip each meatball and bake for an additional 10-15 minutes until they are cook through.
  • Combine with your favorite marinara sauce and pasta/veggie noodles (GF option) or serve with BBQ sauce as an appetizer.
  • Serve immediately and enjoy!

Nutrition Facts:

  • Per Serving (8 meatballs):
    298 calories; protein 19.6g; carbohydrates 8.1g; fat 8.6g; cholesterol 65.1mg; sodium 351.3mg.

Chef Tips:

  • Substitute beef with turkey to make it a leaner option.
  • These meatballs easily freeze and make a quick meal on a busy weeknight or they would be great for meal prep.

 

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More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a full color, limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe for 2020.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020

December 2020 Newsletter—Peppermint Truffles Recipe

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Peppermint Truffles

Serves 24

Ingredients:

  • 1 (14-ounce) can sweetened condensed milk
  • 3 cups white chocolate and peppermint chips
  • 3 cups dark chocolate
  • 1 tablespoon coconut oil
  • 12 Candy canes (optional)

Directions:

  • Combine the sweetened condensed milk and white chocolate peppermint chips in a large bowl. Microwave for 1 minute. Stir the mixture together. If the chocolate hasn’t fully melted, microwave it for another 30 seconds.
  • Place the mixture in the fridge for 1-2 hours, or until it has set.
  • Scoop the mixture into 1” balls. I recommend using a 1 tablespoon cookie scoop to ensure all of the truffles are the same size.
  • Melt the dark chocolate and coconut oil in the microwave at 30-second intervals– stirring between each interval— until it is fully melted. It should take 1-2 minutes.
  • Dip the truffles one at a time into the melted dark chocolate. Allow any excess to drip off and then place the truffles on a parchment-lined baking sheet to set. Top with crushed candy canes
  • Allow the truffles to set fully before enjoying. Store in an airtight container in the refrigerator for up to 3 days.

Chef’s Tip:

  • The Coconut oil is used to help the chocolate set up. If you don’t use this then you will find the outer coating will stay somewhat soft and not harden the way you want.
  • Have a glass of warm water nearby and dip your cookie scoop into it before scooping each ball. It will make them easier to scoop and release the truffles easier.
  • You can use a double boiler on the stove if you don’t want to use the microwave.
  • Plan to make these in advance, as it will take just a bit for the truffles to set up. 

 

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More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a full color, limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe for 2020.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020

November 2020 Newsletter—Black Bean Brownies Recipe

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Black Bean Brownies

Total Time: 45 minutes • Yield: 9 – 12 brownies

Ingredients:

  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp. cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup or honey
  • 2 tbsp. sugar
  • 1/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup to 2/3 cup chocolate chips (Not optional. Omit at your own risk)
  • optional: more chips or add sprinkles for presentation

Directions:

Black Bean Brownies Recipe: Preheat oven to 350 F. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well.  Stir in the chips, then pour into a greased 8×8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit undercooked, you can place them in the fridge overnight and they will firm up! Makes 9-12 brownies.

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More Recipes from Chef Scott:

Want more recipes from Chef Scott? Check out our 2020 Taps + Trails package which includes a limited edition cookbook, IKUS silicone pint glass and $5 in coupons to Trail Point Brewing Company. The cookbook includes recipes from all four years of Taps + Trails including appetizers, salads, entrees and desserts plus a surprise new recipe for 2020.

Order now at:
http://weblink.donorperfect.com/tapsandtrails2020