Elixer Recipes
TM ELIXER ZUCCHINI GLUTEN FREE WRAPS
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INGREDIENTS FOR WRAP
- 1 medium-sized zucchini
- 1 egg
- 1/2 cup shredded cheese
- 1 tsp TM Elixer Spice
INSTRUCTIONS FOR COOKING
- Heat oven to 400
- Cut up the zucchini into chunks put in the blender
- Add the egg to the blender
- Add the half cup of shredded cheese
- Blend until completed mixed into a chunky liquid form
- Spread on a baking sheet on parchment paper
- Spread into a rectangular shape
- Bake for 25 minutes
- Until the edges of the wrap is lightly browned.
- Let cool - one wrap makes two sandwiches
- Fill with any of your favourite sandwich mixes
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TM ELIXER MINUTE STEAK AND BACON WRAPPED ASPARAGUS
INGREDIENTS FOR STEAK
- 2 cups milk, 1/2 & 1/2 cream for the dredge
- 2 pounds of beef (steak)
- 2 tbsp. TM ELIXER
- 1 tbsp. salt
- 1 tbsp. pepper
- 1 1/2 cups flour
- 2 cups Panko
- 2 tbsp. grape seed oil
INSTRUCTIONS FOR STEAK
- Heat oven to 375
- Cut all the beef into easy frying pieces
- Mix together the flour, TM Elixer, salt and pepper in a bowl big enough to dredge the meat through
- Dip beef into the milk or half and half cream.
- Dredge the beef into the TM Elixer & flour dry mixture
- Dip in the milk for second time
- Dredge in the Panko flakes
- Heat frying pan so its hot
- Fry the beef pieces until golden brown on both sides
- Place on a cookie sheet and bake for 15 min. You can also air fry for approx. 12-15 min.
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INSTRUCTIONS FOR ASPARAGUS
- Precook bacon until half cooked but still flexible enough to wrap the asparagus.
- Asparagus uncooked lightly cover with olive oil
- Sprinkle TM Elixer spice
- Wrap with bacon already half cooked
- Place on parchment paper on a cookie sheet
- Bake on 375 until desired tenderness.
TM ELIXER SALAD DRESSING
INGREDIENTS
- 3 Tbsp. Lemon juice
- 1/4 Cup Extra virgin olive oil
- 2 tbsp. Worcestershire
- 1 tsp. minced garlic
- 1 tsp. TM ELIXER
- 1/8 tsp. pepper
- 1 1/2 tsp. Red wine vinegar
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INSTRUCTIONS
- Whisk all ingredients well except oil.
- Slowly drizzle in EVOO ( Olive Oil) while constantly whisking.
- Dressing is good for all types of salads.
- Left overs when placed in the fridge will solidify alittle and that is ok let stand room temperature for 15minutes.
- Shake it up and Enjoy!
- For a creamy option add a tablespoon of sour cream or plain greek yogurt!
TM ELIXER ROASTED POTATO SALAD
INGREDIENTS
- Red potatoes, cut into 1-inch cubes
- Medium onion, chopped
- 4 hard-boiled large eggs, sliced
- 6 bacon strips, cooked and crumbled
- 1 cup mayonnaise
- 1/2 teaspoon TM ELIXER
- Sprinkle of paprika and parsley for garnish
INSTRUCTIONS
- Place the potatoes in a greased 15x10x1-in. baking pan.
- Bake, uncovered, at 400° until golden brown and tender, stirring occasionally, 25-30 minutes.
- Cool for 20 minutes.
- Transfer to a large bowl; add onion, eggs, bacon, mayonnaise, TM ELIXER. Toss to coat. Cover and refrigerate for several hours or overnight.
- If desired, sprinkle with paprika and parsley.
SHEET PAN SHRIMP AND VEGETABLES WITH RICE
INGREDIENTS
- 2 tablespoons olive oil
- 1 tablespoon minced garlic (about 3 garlic cloves)
- 1 pound raw medium shrimp, peeled and deveined
- 1 cup sliced mushrooms
- 1 medium zucchini, cut diagonally into 1/2-inch slices (about 1 cup)
- 1 medium-size red pepper, cut diagonally into 1/2-inch slices (about 1 cup)
- 1/4 cups sliced red onion
- 1/4 tsp. TM ELIXER
- Lemon, cut into quarters
- 1/4 tsp. kosher salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice
- Parlsey garnish
INSTRUCTIONS
- Preheat broiler with rack about 6 inches from the heat
- Stir together olive oil, garlic, TM ELIXER shrimp and mushrooms in 2 separate bowls. Combine zucchini and yellow squash, and onion in a third bowl. Toss each with one-third of oil mixture.
- Heat a rimmed baking sheet in the oven, 2 minutes.
- Add zucchini, pepper, onion, and lemon (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.
- Add mushrooms, and bake until mushrooms are draining well, about 5 minutes.
- Stir in shrimp; bake until shrimp are cooked through and zucchini is tender and lightly browned, about 5 minutes.
- Remove from oven, and sprinkle with salt and pepper. Squeeze juice from roasted lemon over vegetables; stir to combine.
- Cook rice according to package directions. Divide rice, shrimp, and vegetables among 4 plates. Garnish with parsley.