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Salmon with California Salsa

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Serves 4 4 Salmon steaks, 5-8 ounces each 2 Tablespoons extra virgin olive oil 1 teaspoon each salt and pepper, divided between the salmon steaks. Heat a skillet on medium high heat with the extra virgin olive oil. Season both sides of the salmon with salt and pepper.  Cook the salmon on the first side for 5-7 minutes.  Flip the salmon and cook for another 5 -7 minutes.  The meat should be opaque and not pink. Place salmon onto 4 plates. California Salsa 1 cup cherry tomatoes, cut in half 1/2 jalapeno, diced 1 bunch fresh cilantro, chopped 1/4 cup chopped red onion 1 avocado peeled, pitted and diced 1 teaspoon extra virgin olive oil 3 tablespoons freshly squeezed lime juice Salt and pepper to taste. Add all the ingredients into a medium sized mixing bowl.  Gently mix together making sure the lime juice is well incorporated. Make the salsa and refrigerate it before cooking the salmon  Spoon over salmon.   Wine Pairing Suggestions: 2023 Deer Hill Vineyar...
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Watermelon Caprese Skewers

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Makes 10 skewers ½ medium sized watermelon 8 slices of prosciutto 20 mini mozzarella balls, drained 20 fresh basil leaves ⅛ teaspoon salt ⅛ teaspoon pepper 1 tablespoon Balsamic vinegar  10 skewers Slice watermelon in half. Take one of the halves and cut 2 large pieces that are 2 inches thick.  Using a melon baller or scoop, cut out 20 watermelon balls. Set aside. Slice each piece of prosciutto in half. Fold each half into a square To create the pattern on the skewer, start with a watermelon ball, then a prosciutto square, a mini mozzarella ball and finally a basil leaf.  Do this pattern twice on each skewer. Place all the skewers on a serving tray and sprinkle with salt and pepper.  Drizzle with balsamic vinegar over the top.  Serve chilled.   Wine Pairing Suggestions-  Occasio Winery Sparking Rosé and 2024 Murrieta’s Well Sauvignon Blanc
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Pickle Dip

  8 oz. cream cheese 8 oz. sour cream 1 cup of chopped sweet dill pickles 1 tablespoon of  pickle juice 3 green onions, diced 2 tablespoons fresh dill, chopped ½ teaspoon garlic powder ¼ teaspoon each salt and pepper Combine cream cheese and sour cream and stir to combine.   Add chopped pickles, pickle juice, green onion, dill, garlic powder and salt and pepper to the cream mixture. Stir to combine. Place in an airtight container and refrigerate for 2 hours.    Serve with veggies, pita chips and crackers.
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Summer Veggie Frittata

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  2 tablespoons butter ½ yellow onion, diced ½  zucchini, diced ½  yellow squash, diced 1 cup heirloom cherry tomatoes, cut in half ¼ teaspoon salt ¼ teaspoon pepper 6 eggs ¾ cup half and half  1 cup shredded mozzarella cheese 2 tablespoons chopped chives for garnish Preheat the oven to 400 degrees F. Melt the butter in an oven safe skillet on medium high heat.  Add the onions and saute for 2-3 minutes. Add zucchini, squash and cherry tomatoes along with the salt and pepper.  Saute until the veggies are soft and most of the liquid has evaporated from the skillet.  This will take 5-7 minutes. In a medium size bowl, beat the eggs and cream together.  Add the egg mixture to the skillet with the veggies.  Stir to distribute the veggies throughout the egg mixture. Add the mozzarella to the top of the mixture and place in the oven for 8-10 minutes until the eggs are cooked and the top has started to brown.
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Apricot and Blueberry Muffins

1 ¾ cups white or whole wheat flour plus 1 teaspoon 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅓ cup extra virgin olive oil ½ cup maple syrup 2 room temperature eggs, slightly beaten 1 cup plain Greek yogurt 2 teaspoons vanilla extract ½ cup blueberries ½ cup apricots, diced Preheat the oven to 400 degrees F.  Either spray a 12 cup muffin tin with non-stick spray or use muffin liners. In a large mixing bowl, mix together 1 ¾ cup flour, baking powder, baking soda and salt.  Mix together with a whisk.   In a medium mixing bowl, combine the extra virgin olive oil and maple syrup and beat together.  Add the eggs and beat well to combine.  Add vanilla and yogurt, Mix well.   Pour wet ingredients into the dry ingredients and mix with a large spoon just until it's combined. In a small bowl, toss blueberries and apricots with remaining 1 teaspoon of flour.  Gently fold the fruit into the batter.  This will be a very thick ba...
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Dr. Pepper Baked Beans

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12oz. Dr.Pepper 10 slices of bacon 1 cup diced onion 1 15 oz. can Great Northern Beans, drained 1 15 oz. can red kidney beans, drained 1 15 oz. can pork and beans, NOT drained  ½ cup brown sugar ½ cup ketchup 1 tablespoon yellow mustard ¼ cup molasses 2 tablespoons BBQ sauce ¼ teaspoon salt ½ teaspoon pepper OVEN DIRECTIONS: Preheat the oven to 375 degrees F. Spray a 9x13 baking dish with non-stick spray. Cook bacon in a large saute pan on medium high heat.  Allow bacon to cool and then chop. Set aside. Saute the onions in the same saute pan in a tablespoon of the bacon drippings for 3-4 minutes or until the onions have softened.  In a large mixing bowl, combine all the beans, brown sugar, ketchup, mustard, molasses, BBQ sauce, salt and pepper.  Mix well to combine.  Add Dr. Pepper and stir.   Pour the bean mixture into the baking dish and bake for 30-35 minutes.   CROCKPOT DIRECTIONS: Add cooked chopped bacon, sauteed onions, and the bean mi...
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Green Chili Nachos

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1 tablespoon extra virgin olive oil 2 tablespoons minced garlic 1/2 cup white onion, chopped 2 lbs. Ground beef 3 tablespoons taco seasoning  1 roma tomato, seeded and diced 1 4oz. Can of diced green chiles 1 jalapeno, thinly sliced 1 bag of blue corn tortilla chips 1 bag of white corn tortilla chips Queso Recipe: 2 tablespoons butter 1  4oz. can of diced green chiles ½ cup white onion, chopped 1 cup milk 4 ounces cream cheese 1 teaspoon salt 16 oz shredded Mexican blend cheese, divided In a large skillet over medium high heat, add extra virgin olive, garlic and onion. Saute for 2 minutes and add ground beef and taco seasoning.  Cook until beef has browned.  This will take 5-7 minutes. Drain any excess fat.   Make queso by heating butter in a large skillet over medium high heat.  Add diced chiles and onions.  Saute for 3-4 minutes or until the onion has softened. Add cream cheese, milk and salt.  Stir until the cream cheese is melted and the ...
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