NHEG-Magazine-March-April

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OUR RECIPES
Mojo-Cuban Citrus Garlic Sauce Recipe
Ingredients:
• 1/2 cup olive oil
• 8 cloves garlic, thinly sliced crosswise
• 2/3 cup fresh lime juice
• 1/3 cup fresh orange juice
• 1 tsp ground cumin
• 1/2 tsp ground Mexican oregano
• 1 1/2 tsp kosher salt
OUR RECIPES
Easy No Bake Peanut Butter Bars Recipe
Ingredients:
• 1 cup salted butter (melted)
• 2 cups keebler graham cracker crumbs
• 1/4 cup brown sugar
• 1 3/4 cup powdered sugar
• 1 cup peanut butter
• 1/2 tsp. vanilla
• 1 (11 oz) bag milk chocolate chi
• 1/2 tsp garlic pepper
• 1/4 cup cilantro, minced
Directions:
1. Heat olive oil in a deep saucepan over medium heat. Add the garlic and cook until fragrant and pale golden
brown; about 3-4 minutes. Be careful not to burn the garlic or it will become bitter. Add the lime/orange juice and
the spices. Bring to a rolling boil. Taste for seasoning and adjust as necessary. Remove the sauce from the heat
and let cool completely. When cool emulsify in a blender until combined. Add minced cilantro and serve.
2. The sauce will keep refrigerated for a week.
Directions:
1. Combine all ingredients, except chocolate chips in a medium sized bowl.
2. Stir until the mixture is smooth and creamy.
3. Pour peanut butter mixture into a 9x13 pan.
4. Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes.
5. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula.
6. To even out chocolate, tap pan on the counter.
7. Refrigerate bars for one hour.
8. Cut while bars are still cool.
154 NHEG Magazine | January - February
January - February 2020 | NHEG Magazine