Blog

Advantage Recipe Swap

Welcome to the Advantage Recipe Swap! 

Where you have full access to Advantage employees’ favorite recipes!
At Advantage, we help brands reach consumers through their passions — connecting with fans through their love of sports, entertainment, worthy causes, and lifestyle interests. Our passion for culinary inspires many of the events we produce for our clients!
Born during the Great Quarantine of 2020, we didn’t waste time while we were stuck at home. We dove right into the arts of cooking, baking, and cocktail making — all in the comfort of our homes. With recipes ranging from tailgate chilis to après ski apps to Summer sips, we’re sharing our culinary passions with you!
Enjoy, and try not to drool when you see these easy bites.

Rachael's Oatmeal Scotchies

DESSERT ∙ YIELDS 4 DOZEN
1 1/4 cups all-purpose flower
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup (2 sticks) butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
3 cups rolled oats
1 2/3 cups (11oz pkg) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Preheat oven to 375˚F.

Combine flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in large mixing bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tbsp onto ungreased baking sheets.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks or a plate to cool completely.

Sherry's Smashed Chinese Cucumber Salad

LUNCH ∙ 3 SERVINGS
1/2 lb Persian cucumbers,unpeeled (2 to 3 small cucumbers)
1 – 2 tsp rice vinegar
1 tsp sesame oil
1/2 – 1 tsp soy sauce
1/4 – 1/2 tsp crushed red pepper flakes or 1/2 finely sliced whole red finger chili pepper
1/2 tsp sesame seeds
1 – 2 garlic cloves
Kosher salt, to taste

Slice cucumbers in half lengthwise, then into 1-inch pieces. Place a few pieces cut-side down. Using a chef's knife, carefully smash cucumbers by pushing down with the palm of your hand onto the broad side of the knife. Place all smashed cucumbers in a bowl and sprinkle with salt. Set aside until cucumbers to release water (20 to 30 minutes), then drain excess cucumber water.

Mince the garlic. Lightly pan fry seseme seeds over the stove (low-med heat) until slightly brown and aroma has been released. Stir in toasted sesame seeds, garlic, rice vinegar, sesame oil, soy sauce, and red pepper flakes (or red finger chili pepper slices) with cucumbers. Toss until evenly coated. Let sit at room temperature or in the refrigerator (30 to 60 minutes).

Kayla's Acai Bowl - #ADVRecipeSwap

Kayla's Acai Bowl

BREAKFAST ∙ SERVES 1
1/2 frozen Banana
8 frozen Strawberries
1/4 frozen Spinach
1.5 tbsp Acai Powder
3/4 cup coconut milk
1/4 cup apple juice
1/4 banana (sliced)
1 tbsp flaxseed
1/8 cup of coconut flakes
1/4 cup granola
1/2 cup frozen or fresh mixed berries
Agave

Combine frozen banana, frozen strawberries, frozen spinach, acai powder, coconut milk, and apple juice in blender and blend until smooth. Add water as needed to achieve thick smoothie base.

Put smoothie in bowl and top flaxseed, sliced banana, coconut flakes, granola, and berries in sections. Drizzle agave over bowl and enjoy!

Rachael's Cast Iron Shepherd's Pie

DINNER ∙ SERVES 5
1 lb of ground beef
1/2 large onion
1 tsp olive oil
1 tsp minced garlic
Salt & pepper, to taste
3 tsp meat seasoning /rub of choice**
1 can of corn
5 servings of mashed potatoes
(4-6 potatoes, 2 tbsp butter, 4 tbsp cream)
1/2 cup shredded sharp cheddar cheese

Preheat oven to 400˚ F. Make mashed potatoes. Saute onions and garlic with olive oil in cast iron skillet (med temp). Season ground beef with salt, pepper, and meat seasoning/rub. Add beef to skillet when onions are sweaty and golden. Just when beef is no longer pink, remove the skillet from heat, and layer corn evenly across the top.*

Layer mashed potatoes evenly on top of beef and corn. Add salt & pepper. Sprinkle cheese on top and put entire skillet in the oven. Cook until cheese is fully melted, and the tops of the potatoes start to brown/crisp.

Meg's Easy Vegan Curry

LUNCH/DINNER ∙ SERVES 4-6
2 tbsp refined coconut oil
3 Cloves garlic, minced
1 tbsp ginger, minced
2 ½ tbsp red curry paste
15 oz Coconut milk, 1 can
3 Cups vegetable broth
1 tbsp agave
7 oz tofu, cubed
2 cups Broccoli floret
1 Red bell pepper, thinly sliced
1 tbsp lime juice
Salt, to taste
Fresh cilantro, to serve

"In a large pot, melt the coconut oil over medium heat. Once the oil begins to shimmer, add the garlic and ginger and cook for 2-3 minutes, until fragrant.

Add the red curry paste and cook another 2-3 minutes. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil. Once boiling, stir in the agave. Then turn down to lowest heat.

Add the tofu, broccoli, and bell pepper, and stir to combine. Cook for 3-5 more minutes, until the the broccoli is tender. Take off heat entirely. Don’t turn the heat up to high, the veggies get mushy! Stir in the lime juice and add salt to taste. Serve with rice and cilantro.

David's Keto Fritatta

BREAKFAST ∙ SERVES 5
1/3 lb bacon, cooked and chopped
16oz bag frozen spinach, thawed and squeezed dry
6 large eggs
1/4 onion (med) thinly sliced or minced
3/4 cup heavy cream
8oz Swiss or cheddar cheese, grated
3/4 tsp salt
1/4 tsp pepper
Add any meats, cheese & veggies of your choice:
(turkey, mushroom, bell peppers, feta cheese)

Preheat oven to 350˚F. Thaw the spinach and squeeze dry. Cook the bacon until crisp and chop. Slice the onion very thinly into half rounds or mince. Grate the cheese. Add spinach, bacon, onions, cheese, eggs, heavy cream, salt and pepper into a large bowl; then mix with a hand mixer until totally combined.

Grease a pie plate or 8x8 glass dish. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for ~40 minutes.

Meggy's Margarita

COCKTAIL ∙ SERVES 1
3 oz Tequila
1.5 oz. Triple Sec
Juice of 1/2 lime
1 tsp agave
Splash of club soda
Ice
Salt & lime for garnish

Preheat oven to 400˚ F. Make mashed potatoes. Saute onions and garlic with olive oil in cast iron skillet (med temp). Season ground beef with salt, pepper, and meat seasoning/rub. Add beef to skillet when onions are sweaty and golden. Just when beef is no longer pink, remove the skillet from heat, and layer corn evenly across the top.*

Layer mashed potatoes evenly on top of beef and corn. Add salt & pepper. Sprinkle cheese on top and put entire skillet in the oven. Cook until cheese is fully melted, and the tops of the potatoes start to brown/crisp.

Tracey's Vegan Quinoa & Sweet Potato Chili

LUNCH/DINNER ∙ SERVES 6
29oz can black beans, rinsed and drained
6oz can tomato paste
32oz veggie stock
1 white onion, chopped
5 cloves garlic, minced
1 tbsp chili powder
1 tbsp cumin
1 tsp oregano
1 tbsp olive oil
1 sweet potato, cut into bite-sized chunks
1 cup dry quinoa
Salt & pepper, to taste
Avocado & cilantro for garnish

'Heat the oil in a large soup pot over medium-low heat. Add onions, and cook until soft / start to turn brown (about 10 minutes). Add the garlic, and cook for about 2 minutes. Add the tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, potatoes, salt and pepper. Cook for about 5 minutes.

Add the uncooked quinoa, continue cooking for about 15 minutes to 30 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili becomes too thick for your liking. Garnish with avocado and chopped cilantro.

Rachael's Baked Lemon Chicken Thighs

DINNER ∙ SERVES 4
2lb chicken thighs, Bone-in with skin (about 4 thighs)
3 tbsp butter
1/3 cup chicken broth
4 tbsp fresh lemon juice
1 tbsp honey
2 tsp minced garlic
2 tsp Italian seasoning
salt & pepper, to taste
Fresh rosemary and lemon slices for garnish

Preheat oven to 400˚F. ln a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, salt, and pepper. Rub butter all over and in each thigh and place evenly in a casserole dish. Pour mixture over chicken. Cut and place 3 slices of lemon in the dish.

Bake 25-35 min**, use a meat thermometer to ensure its cooked through (165˚F). After 15 minutes, spoon the sauce mixture from the pan over the chicken every 5 minutes until finished cooking.

Meg's Whole Fruit Margarita

COCKTAIL ∙ SERVES 3-4
1 orange
1 lemon
1 lime
1 tbsp of sugar
1/4 cup Triple Sec
1 cup Tequila
3 cups of ice
Splash of water

Peel orange, lemon, and lime. Put all ingredients in blender and blend until smooth. Serve in a glass with a salted rim and garnish with lime.

Fresh Fruit Caipirinha

COCKTAIL ∙ SERVES 1
1 ½ oz LEBLON® Cachaça
Your favorite fresh fruit:
4 chunks of watermelon, pineapple, mixed berries
2 tsp superfine sugar or 1 oz simple syrup

Muddle the fruit and sugar in a shaker. Fill shaker with ice and add LEBLON® Cachaça. Shake well and serve in a rocks glass. Garnish with a lime wedge.

Cilantro Avocado Salad

LUNCH ∙ 4 SERVINGS
1 cup cherry tomatoes
1 cucumber
2 avocados
¼ cup cilantro
1 tsp garlic powder
¼ cup red onion
2 tbsp of extra virgin, olive oil
¼ tsp black pepper
Dash of salt
Option: add 1 lb shrimp
Cilantro lime dressing -
1 large avocado
3 garlic cloves
½ bunch of cilantro
Juice from 2 limes
2 tbsp ACV
½ cup olive oil
¼ cup water

Cut tomatoes into halves. Cut cucumber lengthwise and then half. Pit and chop avocado. Chop red onion. Either chop cilantro or just remove long stems. Mix all ingredients into bowl! Dress salad to taste.

Meg's One Pot Chicken

DINNER ∙ SERVES 4
1 tbsp olive oil
8 boneless/skinless chicken thighs
3 strips bacon cut into small pieces
1 medium onion, chopped
3 scallions, sliced
4 cloves garlic, minced
2 tbsp flour
1.5 cups full-bodied red wine
1.5 cups chicken broth
12-16 small red potatoes, halved
3-5 carrots, thickly sliced
2 tbsp fresh thyme
1 tsp fresh rosemary, minced
1 bay leaf
Salt & pepper to taste

Warm oil in large pot. Salt and pepper chicken thighs, brown in oil. Remove and set aside. In the same pot, cook bacon and onions for 5 minutes. Add scallions and garlic, cook 1 minute. Add flour, cook 2 minutes — stirring constantly. Add wine and stir while scraping up brown bits from the bottom of the pot. Add remaining ingredients, and add chicken back to the pot. Simmer on low, stirring occasionally for 35 minutes. Serve with warm crusty bread and salad. Layer mashed potatoes evenly on top of beef and corn. Add salt & pepper. Sprinkle cheese on top and put entire skillet in the oven. Cook until cheese is fully melted, and the tops of the potatoes start to brown/crisp.

Kayla's Peanut Butter Cups

DESSERT ∙ YIELDS 12
1 cup chocolate chips
1 tbsp melted coconut oil
1/2 cup peanut butter
1/4 cup honey or maple syrup*
1 tbsp melted coconut oil

Line a muffin tin with paper or foil liners. Melt chocolate chips and coconut oil in the microwave for 30 seconds and stir. Repeat until chocolate is completely melted. Distribute evenly between the muffin tin. Place in freezer for 20 minutes.

While chocolate base is in freezer, combine peanut butter, honey, and coconut oil and microwave for 30 seconds and stir. Repeat until peanut butter is melted. Take the chocolate layer out of the freezer and distribute melted peanut butter evenly among the muffin tin. Freeze immediately for 1 hour.

French 75 Cocktail Recipe

Tracey's French 75

COCKTAIL ∙ 1 SERVING
2oz bubbles
1oz gin
.5oz freshly squeezed lemon juice
.25oz simple syrup
Lemon peel for garnish

For the simple syrup, boil 1 cup of water and 1 cup of sugar until sugar evaporates, stirring constantly.

Fill cocktail shaker with ice; combine gin, lemon juice, and simple syrup; shake vigorously. Pour into champagne flute, top with champagne and lemon peel twist.

Join the Swap!

Share your own recipes and creations by using the hashtag #ADVRecipeSwap and tagginus!