Mini Lemon Cream Pies

Mini Lemon Cream Pies
• 15 phyllo cups
• 6 ounces plain non fat Greek yogurt
• 3 ounces low fat cream cheese, softened
• 3 1/2 tablespoons powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/4 teaspoon vanilla extract
Whipped Cream
• 1/3 cup heavy whipping cream, cold
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. In the bowl of a stand mixer or with a handheld mixer beat the Greek yogurt, cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla together until they are totally combined and smooth.
2. Evenly spoon or pipe the lemon cream filling into each of the mini phyllo cups.
3. Clean out the bowl that the lemon cream filling was made in and add in all of the whipped cream ingredients.
4. Using the whisk attachment, beat the whipped cream on high until stiff peaks form.
5. Using a piping bag and a star tip, pipe the whipped cream on top of each mini lemon cream pie.
6. Serve immediately.

Notes

The pies are best assembled right before serving to prevent the phyllo cups from becoming soft.

Creamy Chicken Tortellini Soup

Ingredients:

• 1 tablespoon DeLallo Extra Virign Olive Oil
• 1 large sweet onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 cups sliced carrots
• 4 garlic cloves, minced
• 1 1/4 pounds boneless skinless chicken breast (2 large breasts)
• 9 cups chicken broth
• 8.8 ounce package DeLallo Three Cheese Tortellini
• 1/4 - 1/3 cup heavy cream
• 2 tablespoons packed frozen spinach (1/2 cup fresh baby spinach leaves)
• 2 tablespoons fresh chopped parsley
• 1 1/2 teaspoons dried thyme leaves (1 tablespoon fresh thyme leaves)
• 1/2 teaspoon crushed red pepper
• Salt and pepper

Directions:

1. Place a large sauce pot over medium heat. Add the olive oil and chopped onions. Saute for 3 minutes to soften. Then add the chopped bell pepper, carrots, and garlic. Saute another 3 minutes.
2. Add whole chicken breasts, chicken broth, dried thyme, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground black pepper to the pot. Bring to a simmer. Lower the heat a little and simmer 15 minutes, until the chicken in cooked through. Remove the chicken and place on a cutting board.
3. Turn the heat back to medium. With the broth still simmering, stir in the DeLallo Three Cheese Tortellini. Stir well so it doesn't stick together. Then chop or shred the chicken and place back in the soup.
4. Once the tortellini is cooked through, about 10-14 minutes, turn off the heat. Stir in 1/4 cup heavy cream, spinach, and parsley. Add a little more cream if desired. Taste, then salt and pepper as needed.

Spicy Tuna Wraps

Ingredients

1 4 oz can Wild Selections® Tuna
1½ - 2 tbsp mayonnaise (adjust based on your preferred level of creaminess)
1 tsp soy sauce
2 tsp Sriracha
2 wraps
⅔ cup matchstick carrots
½ Hass avocado, sliced
½ cucumber, peeled and sliced into long sticks

Instructions

1. In a small bowl, mix together the tuna, mayonnaise, soy sauce, and sriracha.
2. Divide the tuna salad between the two wraps.
3. Divide the vegetables between the two wraps.
4. Wrap and enjoy!

Creamy Chicken Cordon Bleu Pasta Casserole

INGREDIENTS

• ½ lb dry rotini pasta
• 1 boneless, skinless chicken breast, cooked
• 8 oz ham
• Salt, fresh cracked black pepper
• ½ cup heavy cream
• ½ cup chicken stock
• 1 Tbsp butter
• 8 oz Monterrey Jack cheese, preferably block
• 1 cup Mozzarella cheese
• ¼ cup ranch dressing

INSTRUCTIONS

1. Cook pasta, drain and place in a large mixing bowl.
2. Dice cooked chicken breast (you can just cook it in a pan with some salt and pepper while cooking pasta) and add it to the bowl with pasta. Dice ham and add it to pasta as well. Mix until evenly combined. Set aside.
3. Preheat oven to 350 and lightly grease a 1.5 quart casserole dish.
4. In a small sauce pot, melt butter and add chicken stock and heavy cream. Stir well and heat through.
5. Grate Monterrey Jack cheese into the sauce pot and slowly stir until melted. Season with some salt and pepper.
6. Pour cheesy sauce into the bowl with pasta and mix thoroughly. Transfer the mixture into prepared casserole dish and spread evenly. Spread mozzarella cheese evenly over the top.
7. Bake for 15-20 minutes.
8. Let casserole cool for a few minutes and drizzle with some ranch dressing.

Avocado Salmon Rice Bowl

INGREDIENTS

• Rice:
• 1 cup jasmine rice
• 1½ cups of water
• Salt
• Juice from ½ large lime
• 2 Tbsp minced fresh cilantro
• 1 Tbsp honey
• 3 Tbsp chicken or vegetable stock
• Salmon:
• 2 8oz salmon fillets, skin on
• 1 Tbsp lime juice
• 1 Tbsp honey
• 2 Tbsp minced fresh cilantro
• Salt
• Avocado:
• 1 ripe avocado
• 1 tbsp lime juice
• 1 tbsp minced fresh cilantro
• ¼ tsp chili powder (less for milder topping)
• Salt

INSTRUCTIONS

Rice:
Cook rice in salted water per package instructions. Take off heat when it's just done.
Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. 

Pour the mixture into the preheated pan and let it simmer for about a minute. Take the pan off heat and mix rice into the liquid. Season with a little bit more salt, mix well, and set aside.

Salmon:
Preheat oven to 425 and cover a rimmed baking sheet with aluminum foil and grease it.
Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.

Mix lime juice, honey, and cilantro together and rub salmon fillets with it on all exposed sides. You can pour more glaze over the top and season with some salt. (Some glaze will likely run down onto the baking sheet, it will most likely get quite scorched in the oven. Don't be scared it's not your salmon burning, it's the glaze that ran down.)

Bake salmon for 12-15 minutes, depending on the thickness of your salmon fillets.

Avocado:
Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.

To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.

Hawaiian Chicken Kebabs

Ingredients

• 1/3 cup ketchup
• 1/3 cup packed dark brown sugar
• 1/3 cup low-sodium soy sauce
• 1/4 cup canned pineapple juice
• 4 Tbsp olive oil, divided, plus more for brushing grill
• 1 1/2 Tbsp rice vinegar
• 4 garlic cloves, minced (4 tsp)
• 1 Tbsp minced ginger
• 1/2 tsp sesame oil
• Salt and freshly ground black pepper
• 1 3/4 lb boneless, skinless chicken breast, chopped into 1 1/4-inch cubes
• 3 cups (heaping) fresh cubed pineapple (about 3/4 of 3 lb pineapple)
• 1 1/2 large green peppers, diced into 1 1/4-inch pieces
• 1 large red onion, diced into 1 1/4-inch pieces

Directions

1. In a mixing bowl whisk together ketchup, brown sugar, soy sauce, pineapple juice, 2 Tbsp olive oil, rice vinegar, garlic, ginger and sesame oil. Stir in 3/4 tsp pepper and season with salt if desired. Place chicken in a gallon size resealable bag. Reserve 1/2 cup of the marinade in refrigerator then pour remaining marinade over chicken. Seal bag and refrigerate 1 - 2 hours (meanwhile soak 10 wooden skewer sticks in water for 1 hour).
2. Preheat a grill over medium heat to 400 degrees. Meanwhile, drizzle remaining 2 Tbsp olive oil over red onion, bell pepper and pineapple and toss. Season red onion and bell pepper with salt and pepper, then thread red onion, bell pepper, pineapple and chicken onto skewers until all of the chicken has been used. 
3. Brush grill grates with olive oil then place skewers on grill. Grill 5 minutes then brush along tops with 1/4 cup of remaining marinade. Rotate to opposite side and brush remaining 1/4 cup of marinade on opposite side and allow to grill about 4 minutes longer, or until chicken registers 165 degrees in center on an instant read thermometer. 
4. Serve warm.

Garlic Parmesan Duchess Potatoes

Ingredients

• 2 1/2 lbs Yukon gold potatoes, peeled and diced into 1 1/2-inch portions
• Salt and freshly ground black pepper
• 6 Tbsp butter, divided
• 4 cloves garlic, finely minced
• 3 - 4 Tbsp half and half
• 1/2 cup (slightly packed) finely shredded parmesan cheese
• 4 large egg yolks
• Minced fresh parsley, for garnish (optional)
• Finely grated parmesan, for serving (optional)

Directions

1. Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Preheat oven to 425 about halfway through potatoes cooking. Drain potatoes well.
2. Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes. Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.
3. Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer). Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed, if mixture seems a little too runny for piping let it cool slightly.
4. Line a 18 by 13-inch baking sheet with parchment paper. Transfer mixture to a large piping fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.