Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Ingredients:                                                                                                                                                                          

5 strips thick-cut baconBacon Avocado and Corn Salad Sept 18 Photo 4 large ears corn, husks and silks removed
1/2 cup crumbled feta
2 tablespoons chopped fresh cilantro
juice of 1 lime
1 large Hass avocado
coarse salt and freshly ground pepper, to taste

Directions:

1. Place a heavy skillet over medium heat. Arrange the bacon strips in the skillet and cook on both sides until the bacon is crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate to dry. Remove all but 1 tablespoon of the bacon fat from the skillet.

2. Cut the kernels off each cob by laying the cob flat on a cutting board and using a sharp knife to remove the kernels. Discard the cobs and transfer the kernels to the skillet with the bacon fat. Cook the corn over medium-high heat until it is just slightly golden brown, about 5 minutes. Turn off the heat, crumble in the cheese, and add the cilantro and lime juice. Let the mixture cool to room temperature. Roughly crumble the bacon into the corn mixture and toss to combine.

3. Cut the avocado in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin, and cut the avocado into 1/2-inch pieces. Transfer the avocado to the skillet and toss.

4. Taste and season with salt and pepper before serving. Serve immediately at room temperature, or refrigerate for later. Bring to room temperature before serving.

Ingredients:                                                                                                                                                                                      Tomato Cucumber and Avocado Salad August 18 Photo

  • 1½ cups of cherry tomatoes
  • 1 peeled and seeded then diced cucumber
  • 1 diced avocado
  • 4 oz cubed feta cheese
  • 2 tbs minced red onion
  • 1 handle or 2 tbs minced parsley
  • 2 tbs olive oil
  • 1 tbs red wine vinegar
  • Salt and pepper to taste

Instructions:

  1. Cut cherry tomatoes in half. Add to bowl.
  2. Peel and seed one cucumber and dice.
  3. Remove pit, dice avocado and using a spoon scoop out the
  4. avocado from the peel. Cube feta Add everything to a bowl.
  5. Add minced red onion and minced parsley to the bowl
  6. Whisk together olive oil, red wine vinegar and black pepper
  7. then pour over salad.
  8. Toss gently so the feta and avocado don’t break up.

   American Flag Fruit Platter July 18 Photo                                                                                                                                    

  • Strawberries (or Watermelon) cut into pieces                                 
  • Blueberries
  • White Chocolate Covered Pretzels (or yogurt covered pretzels depending on your preference)

Instructions

  1. Wash your blueberries and strawberries (or watermelon)
  2. Place Blueberries in a bowl, then place them in the upper left hand of the platter
  3. Slice your strawberries or watermelon and place in lines
  4. Place your chocolate or yogurt covered pretzels in between the strawberry or watermelon lines
  5. There you have it, a fruit American Flag that is perfect for any party!

Cheesy Garlic Roasted Asparagus June 18 Photo

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Ingredients

  • 1 pound asparagus spears, woody ends removed
  • 3 tablespoons olive oil
  • 1 tablespoon minced garlic (or 4 cloves garlic, minced)
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425°F. Lightly grease a baking sheet with nonstick cooking oil spray. 
  2. Arrange asparagus on baking sheet. Set aside.
  3. In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.
  4. Bake for 10-15 minutes until vibrant and just beginning to get tender.
  5. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
  6. Adjust salt and pepper, if needed. Serve immediately.

Prep time                     Churro Puppy Chow May 18 Photo                   

5 mins

Total time

5 mins

Serves: 10

Ingredients

  • 5 cups rice chex cereal
  • ¾ cup powdered sugar
  • 3 Tablespoons granulated sugar
  • 2 Tablespoons brown sugar
  • 1 Tablespoon + 2 teaspoons ground cinnamon
  • 1 cup white chocolate chips

Instructions

  1. Pour rice cereal into a very large bowl.
  2. In a separate bowl, thoroughly combine powdered sugar, granulated sugar, brown sugar, and ground cinnamon.
  3. In a microwave safe bowl, microwave the white chocolate chips in 30 second increments, stopping to stir between each heating (one minute total did the trick for me). Once the chocolate is completely melted and no lumps remain after stirring, pour the white chocolate over the rice cereal, mixing very well to evenly coat all squares.
  4. Moving quickly. Sprinkle the sugar cinnamon mixture over the chocolate coated cereal, and stir until all of the cereal is evenly coated, gently breaking up cereal chunks that may form.
  5. Transfer to a large piece of parchment paper to cool and set.