Maple-Bourbon Shrimp

 Ingredients

• 3 tablespoons maple syrup
• 2 tablespoons bourbon
• 1 tablespoon teriyaki sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 24 jumbo shrimp (about 1 1/2 pounds) 
• *Optional: 6 very thin slices prosciutto or ham (about 3 1/2 ounces)*

Preparation

1. Preheat broiler (or grill).
2. Combine the first 5 ingredients in a bowl, and stir with a whisk. 
3. Peel the shrimp, leaving tails intact. 
4. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. 
5. *Optional: Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. * 
6. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done (or grill them). 

Serve shrimp over Lemon Couscous or Rice Pilaf

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Original recipe: Idk

Posted by Jasmine

Bacon, Brie, and Apricot Grilled Cheese with Balsamic Reduction

 Ingredients

• A few slices of bacon
• Sandwich bread (sourdough would be awesome)
• Apricot preserves (or jam) 
• Brie cheese
• Butter 
• About 1/3 cup balsamic vinegar
• Fresh Basil

Directions

1. Cook the bacon and remove from pan. Cool on paper towel.
2. Spread apricot preserves on both slices of bread. Add slices of brie and the cooked bacon and sandwich together. 
3. Liberally butter both sides of the sandwich on the outside and cook, covered, over medium heat, flipping halfway through until the bread is browned and the cheese is melted (or press it in a panini press).
4. Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave. Stir every minute until it starts to boil. Then stir every 20 seconds until syrupy (you can also do this on the stove).
5. Drizzle the finished grilled cheese with the balsamic reduction and garnish with basil if desired. Enjoy.

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Original recipe: Yammies Noshery

Posted by Jasmine

Apple, Honey & Brie Cheesy Pull-Apart Bread

INGREDIENTS

• 1 round loaf sourdough bread (or other round crusty bread)
• ½ cup (1 stick) unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Pinch of sea salt
• ½ apple, sliced thin
• ½ lb brie cheese, cut into thin 1 inch slices
• 2 Tbsp honey
• Thick sea salt (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Line a baking sheet with tin foil.
2. In a microwave safe bowl, melt butter at 30 second intervals. Add fresh thyme and generous pinch of salt.
3. Using a serrated knife, cut the top of bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Be careful not to cut all the way through. Gently fan the bread out slightly to accentuate the squares of bread.
4. Pour butter mixture all across the top of bread and into the crevices.
5. Place slices of brie and apple in between all the squares of bread. There is no such thing as too much in this step. Just stuff as much as you can.
6. Drizzle with honey and top with thick sea salt if desired. You can also add some additional herbs at this point on top, but it’s not necessary.
7. Place bread on top of foil lined baking sheet. Cover loosely with another piece of tin foil. Bake for 10 minutes.
8. Remove piece of foil. Bake another 10 minutes, until bread is golden and crisp, and cheese is oozing. Serve immediately.

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Original recipe: Kveller

Posted by Jasmine

Mujadara (Brown Lentils and Rice with Caramelized Onions)

This is the world's cheapest recipe, but it's very filling and comforting.  It's not cheese, but maybe the next best thing.

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 large Spanish onions (about 1 1/2 pounds), halved and thinly sliced
• 1 1/4 cups large brown or green lentils, rinsed (9 ounces)
• 5 cups water
• 1 1/4 cups long-grain rice (8 1/2 ounces)
• Salt and freshly ground pepper

• 1 cup plain yogurt
• 1 small garlic clove, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cumin

Directions

1. Heat 3 tablespoons of the olive oil in a large skillet. Add the onions, cover and cook over med (4) heat, stirring occasionally, until softened, about 10 minutes. 
2. Uncover and cook, stirring from time to time, until the onions are golden brown, about 10 minutes longer. 
3. In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. 
4. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking. 
5. Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they don't stick to the bottom of the skillet and burn. 
6. In a small bowl, combine the yogurt with the garlic, lemon juice and cumin. 
7. Transfer the lentils and rice to a shallow bowl and drizzle the remaining 1 tablespoon of olive oil over them. 
8. Sprinkle with the caramelized onions and serve. Pass the yogurt separately.

Make Ahead This dish can be refrigerated overnight. Let it come to room temperature before serving

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Original recipe: ?

Posted by Jasmine