Reel Nice Productions

Fruit Salad Spritzer

1 sliced kiwi fruit
1/3 cup sliced strawberries
1/3 cup chopped peaches
1/3 cup red grapes, halved
2 teaspoon sliced candied almonds
1 cup sparkling water
1/4 cup pomegranate juice
1 Small bunch fresh mint, 1 tbsp washed & chopped

Combine the fruit, juice, sparkling water and chopped mint in a bowl and toss well.
Pour the mix into a serving bowl and top with the candied almonds and fresh mint.

Enjoy!

Croissant French Toast

5 large eggs
1 cup half-and-half
1 tablespoon sugar
1 teaspoon ground cinnamon
1/4 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
4 croissants, split horizontally
1 tablespoon unsalted butter, melted
Pure maple syrup, warmed

Whisk eggs, half-and-half, sugar, cinnamon, orange zest, and nutmeg in a large bowl to blend. Add croissants to egg mixture; turn to coat evenly on both sides.

Heat a griddle or large skillet over medium-low heat. Brush with melted butter. Lift croissants from batter, allowing excess to drip back into bowl. Cook croissants on griddle until browned on both sides and just cooked through, about 5 minutes per side.

Serve croissants with warmed maple syrup and fresh fruit.

Enjoy!

Sauteed Shrimp with Arugula, Tomatoes and Goat Cheese

1 Lb large shrimp, peeled and deveined
1 cup grape tomatoes
4 ounces baby arugula (4 cups)
½ Cup Crumbled Goat Cheese
1 garlic clove, minced
1 small handful fresh parsley, washed, dried and chopped
1 Tbsp fresh lemon juice
Salt and pepper, to taste
1 tablespoon olive oil

Heat a large skillet over medium heat with the Olive Oil. Add the shrimp and sauté for 2 minutes. Add in the tomatoes and garlic and turn the shrimp over. Cook the shrimp until they are opaque about 4-5 minutes. Add the arugula and season with salt and pepper, and toss until the arugula is wilted about 1 minute. Add lemon juice and toss to combine.

Place the shrimp mix onto a serving plate and top with the crumbled goat cheese and some fresh chopped parsley.

Enjoy!

Grilled Quesadillas with Steak & Cheese

1 lb Flank Steak
8 10inch flour tortillas
6 Button Mushrooms, left whole
1 Bell Pepper, cut into large slices
1 Sweet Onion, cut into ½ inch thick wheels
2 Cups Pepper Jack Cheese
1 Cup Fresh or Jarred Salsa
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp Paprika
½ Tsp Cayenne Pepper
½ Tsp Chili Powder
½ Tsp Cumin

Preheat your grill on medium heat for 5 minutes. In a small bowl combine the salt, pepper, paprika, cayenne, chili powder and cumin. Season both sides of the flank steak with the spice mix and place the steak on the grill.
After about 4-5 minutes turn the flank steak ¼ turn and continue to cook for 4-5 minutes before flipping it over. Grill the steak for 7-10 more minutes depending on the doneness you are looking for.
Let the meat rest for 5 minutes before slicing. After resting, slice the meat against the grain into thin strips.

Place the mushrooms, pepper and onions onto the grill while the steak is cooking. Grill the vegetables until they are lightly charred and cooked through. Remove the veggies from the grill and slice them into strips on a cutting board and set aside for assembly.

Brush the grill to clean off any charred remnants then lightly oil the grates with a paper towel soaked in oil.

Lower the heat on the grill to low. Place 4 tortillas directly on the grill and sprinkle some cheese onto each. Next place a portion of the sliced meat and veggies onto each and top with some salsa, a little more cheese and another tortilla.
Allow the quesadilla to cook until the tortilla is lightly browned. Check for brown by carefully lifting one side of the quesadilla. Carefully flip over and continue to grill until the quesadilla is browned on the other side.

Remove the quesadillas from the grill when done. Slice them into wedges and serve with more salsa, sour cream and a tall margarita.

Enjoy!

Grilled Ham & Gouda Baguette

1 Baguette Loaf, Split lengthwise
½-3/4 lb Good Deli Ham, sliced but not to thin
¼ Sliced Smoked Gouda
1 Sweet Onion cut into wheels, ¼ inch tick
1 Firm Tomato, Cut into wheels
3-4 Tbsp Dijon Mustard
Salt & Pepper, To taste

Preheat your grill with one side on medium heat and one side on low heat and rub the grill with oil.
Spread the Dijon mustard evenly on the inside of the baguette.
Season the onion and tomato wheels with salt and pepper. Place the onion and tomato on the grill and cook until lightly browned. Take care not to damage the tomato slices to much while grilling.
Place the ham onto the grill in small handfuls and lightly grill while cooking the onion and tomatoes.

Place the Bottom of the baguette on the low heat side of the grill and top the grilled ham, tomatoes and onions, smoked gouda and finally the bread top.

Use a heavy fry pan to gently press the sandwich. Allow the sandwich to toast on each side until lightly browned. Carefully remove it from the grill slice and serve.

Enjoy!

Ultimate Man’s Cheesy Bean Dip

1 Can Refried Beans
1 Small Pkg Velveeta, Cut 1 inch into cubes
¾ Cup Salsa

Combine the ingredients in a pyrex (microwaveable) glass bowl.
Cover the bowl with plastic wrap and heat on high for 3-5 minutes depending on the strength of your microwave. Carefully remove the plastic and stir to combine.
Recover with wrap and repeat the process until the cheese is completely melted and everything is well combined.

Serve hot with a bag of your favorite nacho chips.

Enjoy!

Cheese Steak Quesadillas

1 1/2 lb Sirloin Steak, Sliced Thin
1 Sweet Onion, Jullianed
1 Bell Pepper, Jullianed
2 Fresh Jalapeños, Seeds and ribs removed and jullianed
1-2 Cups Shredded Cheddar Cheese
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Paprika
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Salt
½ Tsp Black Pepper
½ Tsp Cayenne Pepper
8 Flour Tortillas, 12 inch
2 Tbsp Oil
Preheat your oven to 350 degrees
Heat a sauté pan over medium high heat with the oil.
Combine the seasonings in a small bowl and toss with the thinly sliced sirloin until well coated.
Add the seasoned sirloin to the hot pan and sauté until browned then add the onion, pepper and jalapeño and continue to sauté until the onion is soft.
Remove the pan from the heat and set aside.

Line 2 cookie sheets with foil and spray lightly with cooking spray.
Lay 2 tortillas on each cookie sheet side by side then spread the sirloin mix evenly on all 4 tortillas. Sprinkle each tortilla generously with cheese and top with the 4 remaining tortillas.

Bake the Quesadillas in the oven for 10-12 minutes or until lightly browned on the edges.
Remove them from the oven and cool slightly before cutting each quesadilla into 6 pieces like a pizza.

Serve warm with Salsa and Sour Cream.

Enjoy!

Blackened Salmon

2 Salmon Steaks, 8oz each
1 Tbsp Vegetable Oil

1 tbsp. sweet paprika
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Combine the dry seasonings in a small bowl and mix them together thoroughly then spread the mix out on a flat dish. Coat the salmon steaks on both sides by laying them in the seasoning mix and pressing gently so it sticks.

Heat a cast iron or heavy bottomed pan over medium heat with one tbsp of vegetable oil until the oil begins to smoke. Carefully lay the salmon steaks into the pan and cook for 2-3 minutes before turning. (If the pan smokes to much remove it from the heat for 30 seconds then return it to the burner.) Reduce the heat to low and flip the salmon steaks over and continue to cook for 4-5 minutes then remove the pan from the heat and let the steaks sit in the hot pan for 2 more minutes to finish.

Serve the Salmon steaks with your favorite rice dish and a vegetable.

Enjoy!

Blackened Chicken & Cheese Sandwich

2 Chicken Breasts, Split lengthwise the flat way
1 Pkg Boursin Cheese
1 Tbsp Vegetable Oil
2 Bulky Rolls
Lettuce and Tomato Slices

1 tbsp. sweet paprika
2 tsp. salt
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. cayenne pepper
3/4 tsp. white pepper
3/4 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

Combine the dry seasonings in a small bowl and mix them together thoroughly then spread the mix out on a flat dish. Coat the chicken breasts on both sides by laying them in the seasoning mix and pressing gently so it sticks.

Heat a cast iron or heavy bottomed pan over medium heat with one tbsp of vegetable oil until the oil begins to smoke. Carefully lay the chicken breasts into the pan and cook for 2-3 minutes before turning over. . (If the pan smokes to much remove it from the heat for 30 seconds then return it to the burner.) Turn the breasts over and reduce the heat to low. Continue to cook for 5-6 minutes then remove the pan from the heat and let the breasts sit in the hot pan for 2 more minutes to finish. Break 1 breast open to insure they are cooked through.

Split each bulky roll in half and spread the boursin cheese on both sides. Place 2 breasts onto each roll bottom then top it with lettuce and tomato and the roll top.

Slice the sandwiches in half and serve with homemade French Fries or chips.

Enjoy!

Creamy Pumpkin Pie

1/2 cup cold milk
1 pkg. (6-serving size) vanilla flavor instant pudding & pie filling
1/4 tsp each, cinnamon, nutmeg, ginger, cloves
1 cup canned Pumpkin
2 1/2 cups frozen whipped topping, thawed
1 Graham Cracker Pie Crust
Homemade Whipped Cream

Combine the milk, pudding and cinnamon, nutmeg, ginger and cloves in a medium sized bowl until the pudding is completely dissolved and the mixture is very thick.

Mix in the canned pumpkin until well combined.

Gently fold in the whipped topping then pour the mix into a graham cracker crust shell.

Refrigerate the pie for at least 2 hours before cutting.

Top with fresh whipped cream and serve.

Enjoy!