Awsm Turkey Meatloaf with Red Pepper Sauce

Ingredients

Meatloaf:

• 2 pounds ground turkey (preferably dark meat only)
• 2 eggs
• 3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
• 1 teaspoon salt
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 cup plain bread crumbs
• 1 small onion, finely chopped
• 2 cloves garlic, pressed

Red Pepper Sauce:

• 3 ounces tomato paste (from reserved 1/2 can)
• 1 small onion, roughly chopped
• 1 clove garlic, peeled
• 1 small red pepper, seeded, cored, and roughly chopped
• 1 cup water
• 1/2 teaspoon salt
• 15 grinds black pepper

Directions

Meatloaf:

Preheat oven to 350 degrees F.

In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.

Red Pepper Sauce:

Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.

Awsm Mahi Mahi With Asparagus and Almond Sauce

Ingredients

• 1/4 cup sliced almonds
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon honey
• 1 1/2 teaspoons dijon mustard
• Kosher salt and freshly ground pepper
• 1 tablespoon finely chopped fresh parsley
• 2 pounds asparagus, tough ends trimmed
• 1 teaspoon finely grated lemon zest
• 4 6-ounce skinless mahi mahi fillets (about 1 inch thick)

Directions

Preheat the broiler. Spread the almonds on a rimmed baking sheet and broil, stirring frequently, until golden, 2 to 3 minutes. Combine the toasted almonds, 2 tablespoons olive oil, the lemon juice, honey, mustard, 1/4 cup water, 1/4 teaspoon salt, and pepper to taste in a blender and blend until smooth. Transfer to a bowl and stir in the parsley.

Toss the asparagus with the remaining 1 tablespoon olive oil, 1 tablespoon water, the lemon zest, and salt and pepper to taste on the same baking sheet. Spread in a single layer and broil until the asparagus is bright green and crisp-tender, about 4 minutes. Transfer to a plate and keep warm.

Sprinkle the fish with 1/4 teaspoon each salt and pepper and arrange on the same baking sheet, rounded side down; broil until opaque, about 3 minutes. Turn the fillets, brush with some of the almond sauce and continue broiling until just firm and cooked through, 3 to 5 more minutes. Divide the fish and asparagus among plates and top with the remaining almond sauce.

Awsm Summer Fruit Salad

A healthy dessert or snack for summer, this fruit salad is quick and tasty. Serves 4.

Ingredients:

• 1 green apple
• 1 red apple
• 1 nectarine
• 1 cup red grapes
• 2 stalks celery
• 1/2 cup dried cranberries
• 1/2 cup toasted walnuts (chopped)
• 8 ounces lemon flavored yogurt

Instructions:

1. Prepare all fruit by peeling, removing core or pit, and slicing into chunks.
2. Toss fruit in a large bowl, then mix in the lemon yogurt. Chill before serving.

Awsm Deep Fried Spring Rolls

This spring rolls recipes is fantastic to make as a side dish and is packed with flavor. Makes 20.

Ingredients

• 3 oz of pork mince
• 3 oz of chicken mince
• 2 oz of shrimp, chopped
• 2 cups of vegetable oil
• 2 tablespoons of sesame oil
• 1 tablespoon of soy sauce
• 4 spring onions, chopped
• 1 tablespoon of fresh ginger, chopped
• 2 garlic cloves, chopped
• 1 cup of cabbage, chopped
• 3 tablespoons of sugar
• 20 spring roll wrappers
• 1/4 cup of vinegar

Cooking Instructions

To make the filling for the spring rolls, heat oil in a large frying pan or wok. Add the garlic and cool for 30 seconds, until browned. Add the chicken, pork and shrimp, and continue to stir fry for 1 minute, until the meat has softened and changed color. Place the salt, sugar, and some soy sauce into the meat mixture and continue to stir fry for 2 minutes. Remove from he heat and transfer the meat mixture to a bowl. Set aside.

Spoon 2 tablespoons of filling in each egg roll. Place some water on the edge of each wrapper so you can seal them easily.

Heat 3 cups of cooking oil in the same wok or you can use a deep frying pan. When the oil is very hot, add the spring rolls, one at a time. Deep fry them in batches of 10.

Transfer the spring rolls to a serving plate with spring onion and parsley on top as garnish.

Awsm Pumpkin Cheesecake

This delicious cheesecake is perfect for the season, with plenty of spices and pumpkin flavor. Makes 2 pies.

Ingredients:

• 16 oz. packaged cream cheese
• 3/4 cup white sugar
• 15 oz. canned pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 teaspoon salt
• 2 8″ pastry crusts
• whipped cream topping

Instructions:

1. Heat oven to 350 F (175 C).
2. In a bowl, combine cream cheese and the sugar, and beat. Mix in the pumpkin and spices, mixing thoroughly. Then, add in the eggs and salt and beat until smooth. Pour the mixture into pie crusts, dividing evenly.
3. Bake in preheated oven for about 50 minutes, or until the center has set. Let cool on wire rack at room temperature, then top with whipped cream.

Awsm Creamy Squash Soup

A delicious soup made with squash and cheddar cheese, perfect for the fall season! Serves 4.

Ingredients:

• 6 crookneck squash (prepared)
• 1 large bell pepper (chopped)
• 1 large onion (chopped)
• 2 cups cheddar cheese
• 2 tablespoons heavy cream
• salt and pepper to taste

Instructions:

1. Prepare squash by peeling, de-seeding and chopping into cubes.
2. In a stew pot, place squash, pepper and onion with enough water to cover the vegetables. Once boiling, lower heat to a simmer and cook until tender, then drain the water.
3. In a food processor, blend vegetables and then return to the pot. Place in cheese cream and cook over medium heat until smooth.

Awsm Creamy Pumpkin Soup

Just in time for the fall season, this creamy soup is made with fresh pumpkin and heavy cream. Serves 8.

Ingredients:

• 6 cups chicken broth
• 1 1/2 teaspoons salt
• 3 1/2 cups pumpkin (cut into cubes)
• 1 cup onion (diced)
• 1/2 teaspoon thyme
• 1 clove garlic (minced)
• 1/2 cup heavy whipping cream
• Pepper to taste

Instructions:

1. In a medium pot, bring chicken both, pumpkin, onion, garlic, and thyme to a boil, then reduce heat to a simmer, cooking for half an hour.
2. In a blender, puree mixture until smooth and creamy.
3. Return soup to pot and boil once more, then reduce and let simmer for another half hour. Mix in the cream, and season with pepper to taste.