Recipes

Easy (No bake) Cheesecake (September ‘24 Coyote Caller)
2-8 oz soften cream cheese
2 cups powdered sugar
2 cups of cool whip
1 teaspoon Vanilla
Fresh strawberries or cherries (optional)

In a bowl, combine cream cheese, powdered sugar, cool whip, and Vanilla.
Blend with mixer until smooth.
Place in cooked pie crust or Graham-cracker crust.
Top with fresh strawberries or cherries.
Refrigerate for at least 2 hours.
Serve cold.

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Greek Chicken Skewers for Air Fryer or Oven (August ‘24 Coyote Caller)
4 Boneless Skinless Chicken Breasts
1/4 cup Olive Oil
1/4 cup Lemon Juice
4 cloves Garlic, minced
2 tsp Dried Oregano
1 tsp Kosher Salt
1/2 tsp Black Pepper
Parsley, for garnish

Note: If you are using wooden skewers, soak them in water for at least 30 minutes.

Cut the chicken breasts into bite-sized pieces.
In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
Add the chicken pieces and toss to coat evenly.
Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Thread the marinated chicken pieces onto skewers.
Preheat your air fryer (or oven, if you don't have an air fryer) to 400°F.
Place the chicken skewers in the air fryer basket in a single layer, making sure not to overcrowd them.
Cook for 12-15 minutes, flipping halfway through, until the chicken is cooked through and has a nice char.
Garnish and Serve. Transfer the cooked chicken skewers to a serving platter. Garnish with fresh chopped parsley and a squeeze of lemon juice for an extra burst of freshness.
Serves 6-8 as a main dish

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Asparagus with Pecans (July ‘24 Coyote Caller)
2 lbs. asparagus, trimmed and cooked crisp-tender
2 to 3 tbs. (1/4 – 3/8 stick) unsalted butter
½ cup crushed pecans
Salt and Freshly ground pepper

Preheat oven to 350 degrees F
Generously butter 8- or 9-inch square baking dish
Place asparagus in dish, dot with butter and sprinkle with pecans
Bake until heated through, about 15 minutes
Season with salt and pepper and serve immediately.
Serves 6-8 as a side dish

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Shrimp Fried Rice (June ‘24 Coyote Caller)
1 tsp sesame oil
½ Cup cooked medium grain brown rice
¾ Cup frozen peas and carrots
3 oz cooked shrimp or chicken (defrosted, if frozen)
1 large egg
2 tsp low sodium soy sauce (or to taste)
½ TBSP scallions, chopped

Heat oil in a medium to large nonstick skillet over medium-high heat.
Add rice and heat thoroughly.
Add peas, carrots, and shrimp; toss and heat thoroughly.
Push rice mixture to side of pan and crack egg in middle; scramble egg.
Stir egg into rice mixture and sprinkle with soy sauce.
Garnish with scallions.
Makes 1 serving.

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Asparagus with Pecans (May ‘24 Coyote Caller)
2 pounds asparagus, trimmed and cooked crisp-tender
2 to 3 TBSP (¼-⅜ stick) unsalted butter
½ cup crushed pecans
Salt and freshly ground pepper

Preheat oven to 350 F
Generously butter 8 or 9 inch square baking dish.
Place asparagus in dish, dot with butter, and sprinkle with pecans.
Bake until heated through, about 15 minutes.
Season with salt and pepper and serve immediately.
Serves 4.

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Cinnamon Sugar Apple Puff Pastry (09/28/23 cooking class)
1 sheet puff pastry, thawed
½ C sugar
2 tsp ground cinnamon
¼ tsp salt
1 large egg + 1 tsp water
1 large apple, sliced very thin
Caramel for serving, if desired

Preheat oven to 425F.  Line a baking sheet with parchment paper.
In a bowl, stir together the sugar, cinnamon, and salt.
Place the puff pastry on the parchment paper.
Whisk the egg and water together and brush it all over the puff pastry.
Sprinkle half of the cinnamon sugar mixture all over the puff pastry.
Place the apple slices on top, in whatever direction or pattern you choose.
Sprinkle the remaining cinnamon sugar mixture all over the sliced apples.
Bake for 25min, or until golden and puffed.
Remove it from the oven and cut into squares.
Serve with caramel sauce drizzled on top (optional).