Carrot Cake Overnight Oats (Ashley Anwiler)

* These need some work

Ingredients

•  1/2 c rolled oats
  
• 1/3 c yogurt
  
• 2/3 c milk
  
• 1/2 c shredded carrot
  
• 1 tbsp maple syrup
  
• 1/2 tsp cinnamon
  
• 1 tbsp pumpkin seeds
  
• 1 tbsp chia seeds
  
• 2 dates chopped
  
• pinch of salt
  
• 1/2 tsp vanilla extract

Instructions

Mix in bowl, store in airtight container for 4 hours or overnight

BLT Rotini (Ashley Anwiler - Parents Mag)

 Ingredients:

• 8oz rotini pasta
• 6 slices bacon
• 1 c red onion. chopped
  
• 2 garlic cloves, minced 
• 2 c cherry tomatoes, halved
• 1 red pepper, chopped
• 1/2 c Italian dressing
• 1/2 c freshly grated Parmesan (plus more to serve)
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 2 c arugula or baby spinach

Instructions

1. Cook rotini in boiling salted water according to package instructions. Reserve 2/3 c pasta water, then drain
2. While pasta is cooking, cook bacon until crisp, then chop. Drain fat from pan, reserving 1 tbsp
3. Over med heat, cook red onion until tender (5 min)
4. Add garlic, tomatoes and red pepper and cook until softened (2 min)
5. Add rotini, reserved pasta water, salt, pepper, dressing and Parmesan and stir until cheese melts
6.  Add arugula and bacon and stir until greens wilt
7. Serve with Parmesan

Serve with chicken, italian sausage or shrimp for protein.

358 Calories | 4 Servings

 

Pizza - Matt Kuerbis (Hoss & Soss)

Put pizza stone in oven and preheat to 450

Dough

• 4 cups flour
• 1.5 cups warm water (about 110 degrees)
• 2.5 tsp active dry yeast (instant yeast works too)
• 1 tsp sugar
• 4 tbsp vegetable oil
• 2 tsp salt

Add yeast and sugar to warm water, stir gently and allow to bloom for 5 minutes.

Mix flour and salt in stand mixer (or mixing bowl).

Create a well in the middle and add oil, then yeast mixture once bloomed.

Mix for 5 min in stand mixer with dough hook (or if using mixing bowl, mix well with wooden spoon, then transfer to floured countertop and knead/fold for 10 min) Add flour as needed until it no longer sticks to hands.

Form dough into smooth ball.

Use olive oil to coat sides/bottom of mixing bowl, add dough ball to bowl, cover with a cloth and allow to rise for 30 min in a warm area.

Tomato sauce

• 1 1/2 Tbsp extra virgin olive oil
• 2 tsp minced garlic
• 3 Tbsp tomato paste
• 1 (15 oz) can crushed tomatoes
• 2 Tbsp chopped fresh basil (or 1 tsp dried)
• 1 1/2 tsp dried oregano

Add oregano to oil in sauce pan at medium heat and let cook for a minute or two until fragrant. 

Add garlic and cook for another minute.

Add tomato paste and combine well.

Add crushed tomatoes and basil and continue to cook at a low temp.

Pizza

• Mozzarella Cheese
• Toppings
  

Once dough has doubled in size, divide into 3 pieces. 

Roll with rolling pin on floured (don't be stingy with the flour) countertop to desired thickness. Form shape with your hands first if you want it to be more round.

Move with fish spatula onto well floured peel

Top with sauce, cheese and toppings. Bake for 12 minutes or until done to your liking

Witch Cocktail - Eric Anwiler

 1 part lemon juice

.5 part black currant liquer 

1.5 parts bourbon 

.25 part simple syrup 

3 dashes lavender bitters 

Combine and shake with ice

Macaroni Salad - Ben Clutter

1 box family Mac and cheese (Velveeta)
A bunch of bacon
1 red bell pepper
1 orange or green bell pepper
1/2 cup of miracle whip or more to taste

Cook Mac and cheese as directions state
Fry up bacon and chop up to small pieces
Dice bell peppers

After Mac and cheese is cooked and mixed - add in diced peppers, bacon, and miracle whip. Stir a lot. Store in fridge until cold.

Vegetarian Quesadillas - Ashley Anwiler

2 sweet potatoes
1 container sliced baby bella mushrooms
EVOO
salt & pepper
1 can black beans, drained
Shredded cheddar cheese (preshredded bag or 2 c grated block)
1 c. salsa (I like Trader Joes Hatch Valley Salsa)
6 tortillas
butter
cilantro

Turn oven on to 425.
Peel (or don't peel- up to you) and chop sweet potatoes into roughly 1.5 in squares (about the same width as the mushroom slices, so they cook evenly).
Place chopped sweet potatoes and mushrooms on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper and mix.
Place in the oven for 20 min or until cooked through, giving a stir halfway through.
Grate cheese, if necessary.
Pour sw potatoes and mushrooms into a bowl, add black beans and salsa. Stir.
Fold tortilla in half, and fill inside with sweet potato mixture and cheese. Pinch closed

Add some butter or oil to the griddle or pan you want to cook the quesadillas in, or butter the tortilla.
Cook quesadillas on medium heat until slightly brown on one side, flip and cook until slightly brown on the other.
Top with extra salsa, cilantro, guacamole, sour cream or whatever you want! There are lots of modifications for this one- adding spices to the potatoes, adding onions, etc.

Clam Chowder- Eric Anwiler

4 slices bacon, diced
1 large onion, diced
4 ribs of celery, diced
2 cloves garlic, minced
1/2 c sherry
4 tbsp flour
2 c clam juice + drained juice from 3 cans of clams (reserve meat)
1 c chicken broth
1.5 lb diced russet potatoes
1/2 tsp of thyme
1 bay leaf
Pepper (to taste)
(Optional: 1.5 tbsp cornstarch + enough half and half for roux texture)
1/2 lb haddock
1 tbsp Worcestershire sauce
1/2 tbsp Tabasco sauce
2 c heavy cream

In large dutch oven, cook bacon until crisp.
Add celery and onions and cook until translucent.
Add 2 cloves garlic and cook for one minute.
Deglaze pan with 1/4 c sherry.
Add flour and cook for 2 minutes.
Add all clam juice, chicken broth, potatoes, thyme, bay leaf and pepper and cook for 15 minutes.
Add other 1/4 c sherry.
(If desired add a roux of corn starch and half and half.)
Add haddock and clams reserved from cans.
Add Worcestershire sauce, Tabasco and heavy cream.

Butter Chicken - Ashley Anwiler

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Kosher salt to taste
1/4 teaspoon ground black pepper
1 tablespoon garam masala
1 teaspoon turmeric

1 teaspoon cumin
1 teaspoon paprika

1 cup Greek yogurt

1 lemon

2 tablespoons butter, unsalted
1 yellow onion, chopped
2 cloves garlic, finely chopped
1 teaspoon freshly grated ginger

1/2 seeded jalapeno chopped
1 cup frozen peas
1 15 ounce can crushed tomatoes

1/2 teaspoon cinnamon

1 cup chicken stock
1 5 ounce can evaporated milk

1.5 teaspoons tomato paste
Chopped fresh cilantro, for topping

Serve with jasmine rice or na'an

Instructions:

1. Marinate Chicken: (15 min-1 day) Season the chicken cubes all over with salt and ground black pepper. Combine the garam masala, turmeric, cumin and paprika in a large bowl. Add the chicken and toss to coat. Add yogurt and juice of the lemon.
2. Heat the butter in a large skillet until bubbly
3. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes
4. Add the garlic and ginger and cook, stirring, 1 minute
5. Add jalapeno and cook for 1-2 minutes
6. Add the crushed tomatoes, cinnamon and salt to taste and simmer for 5 minutes
7. Add the chicken mixture and simmer for 5 minutes
8. Add chicken stock and simmer for 5 minutes
9. Add frozen peas and simmer for 15-30 min
10. Stir in the evaporated milk and tomato paste and heat through. 
11. Serve the chicken mixture topped with fresh cilantro, if desired.

“Pizza Salad” - Ashley Anwiler

1lb Italian sausage
1c orzo
1 onion
1 green pepper
4 cloves garlic
2c chopped tomatoes
1tbsp Italian seasoning
1tsp crushes red pepper
24oz jar spaghetti sauce
Parmesan cheese

Cook orzo according to instructions.
Meanwhile, cook Italian sausage and drain. Remove sausage and cook pepper, onions and garlic. Once cooked, add meat back, orzo, tomatoes, Italian seasoning, red pepper and spaghetti sauce. Stir until well combined, sprinkle with Parmesan and serve with salad and garlic bread.

Asian Noodle Soup - Ashley Anwiler

Ingredients:
1 tablespoon vegetable oil
2 garlic cloves (finely chopped)
2 tablespoons freshly grated ginger

1 medium onion, chopped 

1 red pepper, chopped

Cremini mushrooms
6 cups chicken broth or stock (Or 4c broth, 2c water)

1 lime, juiced
2 tbsp. soy sauce
1 1/2 tbsp. sriracha hot sauce (optional)
1 tablespoons fish sauce

1 tablespoon hoisin sauce (optional)
1 lb aidells teriyaki meatballs OR 2 c shredded chicken (can add with onion and cook in broth for more flavor)
1 carrot (grated)
2 green onions (thinly sliced)   

1 lb rice or Udon noodles 

 
Garnishes: 

1 onion, thinly sliced and soaked in water for 5 min to lessen intensity

Jalapenos, slice into rings 

Fried shallots (https://www.splendidtable.org/recipes/crispy-fried-shallots)

Limes, quartered

Cilantro

1. Cook rice noodles according to package instructions; drain well and set aside (or just add at the end and cook in the broth)
   
2. In a large soup pot, add the oil and sauté the garlic and ginger until fragrant, about 1 minute. 
3. Add onion, mushrooms and red pepper and cook for a few minutes until all the vegetables begin to look soft and the onions begin to brown slightly.
4. Add in broth, hot sauce, lime juice, and soy sauce and bring to a boil. 
5. Reduce the heat and stir in carrot, green onions, hoisin sauce, and fish sauce
6. Add meatballs OR shredded chicken
7. Simmer 8-10 minutes until the vegetables are tender.
8. Divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and serve immediately. DO NOT PUT THE NOODLES INTO THE POT! They’ll soak up all the broth.
9. Garnish to taste.

Optional ideas for step 4: 2 tablespoon hoisin sauce, 1 tbsp. miso paste,1 tbsp. red chili garlic paste, 1 egg, beaten

Old Fashioned - Eric Anwiler

80g Whisky
40 g Port
6-7 drops of Bitters (shaken)
Large Ice Cube
Maraschino Cherry (optional)

Apple Crisp- Ashley Anwiler (Taste of Home)

1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup butter, softened
4 cups chopped peeled apples
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Preheat oven to 350°. In a large bowl, combine the first four ingredients. Cut in butter until crumbly. Press half into a greased 2-1/2-qt. baking dish or a 9-in. square baking pan. Cover with apples.

In a small saucepan, combine the sugar, cornstarch, water and vanilla. Bring to a boil; cook and stir 2 minutes or until thick and clear. Pour over apples. Sprinkle with remaining crumb mixture.

Bake 60-65 minutes or until apples are tender. Serve warm, with ice cream if desired.

Mushroom Pasta - Eric Anwiler

3/4 large pkg mushrooms (around 16 oz)
2 tbsp EVOO
4-6 slices of bacon, chopped
1 yellow onion
4-6 cloves garlic
1/2c white wine or chicken broth
1/2 c half and half
1 sprig fresh thyme
1/4 c parmesan
1/4 tsp crushed red pepper
1 pkg angel hair pasta

Start water boiling and make pasta.

In large skillet, cook mushrooms down with evoo and reserve.
Add bacon, cook til crispy an reserve (leave grease in pan)
Cook onion 3-5 minutes, until translucent.
Add garlic cook 2 min
Put mushrooms and bacon back in and cook for 2-3 min
Add wine or chk broth and cook down to reduce by half
Add half & half, thyme, parmesan and crushed red
Serve over pasta

Ashley's Chili Recipe - Ashley Anwiler

1.5lb browned and drained ground turkey
1 medium onion, chopped
1/2 green pepper, chopped
1 carrot grated
2 cloves garlic, minced
1 can petite diced tomatoes
1 can Rotel
1 small can tomato sauce
2 can chili beans (black/pinto/etc)
Chili Seasoning

In a large pot, brown turkey with onions and garlic, add peppers in toward the end. Drain. Add all other ingredients, bring to a boil, reduce heat to medium low and cook for at least 25 minutes.

For chili seasoning OR Carroll Shelby's:
2 tbsp chili powder
3 tsp ground coriander
2 tsp ground cumin
1.5 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper

Coffee Cocktail - Eric Anwiler

1.5 oz chocolate vodka
1.5 oz coffee infused dark rum (or rum poured through coffee grounds)
.75 oz Averna Siciliano
.75 oz cold brew coffee
1.5 oz espresso simple syrup (4oz water, 4oz sugar, 4 oz espresso)

Fancy Beef Stew - Eric Anwiler

3lb chuck roast
Salt and pepper
1/2 c flour (for dredging)
4-6 tbsp evoo
1 yellow onion, diced
1 carrot, diced
1 rib of celery, diced
7 cloves of garlic, peeled and smashed
4 slices bacon, cut into bite sized pieces
3 tbsp tomato paste
2 tbsp balsamic vinegar
2 c dry red wine
2 c beef broth
2 c water 
4 sprigs of thyme
2 bay leaves
1/2 lb baby carrots
1.5 lb new potatoes, halved
2 c pearl onions cook
2 celery stalks, sliced down the middle and cut into 3 in pieces
Cremini mushrooms, stemmed and halved 

Preheat oven to 325
Trim and cut chuck roast into 2 inch pieces

Season beef with salt and pepper, then dredge in flour 

Heat 2-3 tbsp evoo (per batch) in dutch oven and sear beef on medium high heat (sear in batches so meat isn't crowded- sear on all sides)

Dice one each: onion, rib of celery, and carrot 

Start to render bacon for 4 minutes

Add chopped onion, cook for 5 minutes

Add diced carrot, celery and garlic and cook for 5 minutes

Add tomato paste, balsamic vinegar, wine, beef broth and water to deglaze- scraping bottom of pan

Add thyme and bay leaves

Place dutch oven in oven and cook for 1.5 hours at 325

Add baby carrots, new potatoes, pearl onions and celery stalk

Cook for 45 min, stir and add mushrooms

Cook for 45 more minutes

Miller Girls Coffee Cake - Katherine and Christy Miller

1/2 c soft margarine
1 c sugar
2 eggs
1 c sour cream
1 can blueberry pie filling

Dry ingredients:
2 c flour
1/2 tsp salt
1 1/2 tsp baking powder
1tsp vanilla
1/2 tsp baking soda

Topping:
1/4 c butter
1/2 c sugar
1/2 c flour
1/2 c pecans (optional)
1 tsp cinnamon
Mix til crumbly

Preheat oven to 350. Cream margarine and sugar in mixer, add eggs and sour cream, then dry ingredients. Pour 1/2 batter into greased 9x13 baking pan, then blueberry pie filling, then remainder on top. Add topping (spread over top) and bake 40-50 minutes.

Chili - Lisa Miller (Susan Gore)

1.5lb ground beef
1 diced onion
1/2 c green pepper
1 tbsp chili powder
1 tsp salt
1 can tomato soup
1 can chopped tomatoes
1 can chili beans
1/2 tsp pepper
1/2 tsp garlic powder

Brown Onion and ground beef. Drain any grease. Add other ingredients and simmer one hour.

Dijon Chicken - Eric Anwiler

6 chicken breasts
2 tbsp EVOO

2 shallots, sliced
4 cloves garlic, minced
1 c white wine
1 qt heavy cream

Salt and pepper
~2 tbsp Dijon mustard (to taste)

Cook chicken breasts in EVOO 8 min/side on med/high. Remove chicken. Add shallots, cook for 3 min, then add garlic. Deglaze pan with wine (1-2 min). Add heavy cream with medium low heat, as such: 8oz, allow to bubble, then 4 oz increments, allowing to bubble, etc until you get to 24-30 oz. Add salt, pepper, and Dijon mustard.

Server over pasta or fingerling potatoes.

Asian Stir Fry- Ashley Anwiler (Aidells)

• 3/4 c orange juice
• 3tbsp soy sauce
• 1 tbsp ground ginger
• 1 tbsp honey
• 1 tbsp cornstarch 
• 2 tablespoon vegetable oil
• 1 package Aidells Chicken Teriyaki Meatballs
• 1 red onion (sliced)
• 1 red bell pepper
• 8oz sugar snap peas
• Large pinch of crushed red pepper 

 
In a small bowl, whisk together juice, soy sauce, ginger, honey and soy sauce. 
 
Place the oil in a wok or large skillet over high heat and add onion, red pepper and crushed red pepper. Stir fry 30 seconds, then add meatballs. Stir fry for 4 minutes or until onion is crisp tender and meatballs are slightly browned. Add peas and juice mixture. Toss until sauce thickens and comes to a boil and peas are crisp tender. Serve over rice or noodles.
 

Slow Cooker French Dip Sandwiches - Ashley Anwiler (The Kitchn)

For the sandwiches:

• 3 pounds boneless beef chuck roast
• 2 to 3 teaspoons vegetable oil
• 1 large onion, sliced thinly
• 1 can french onion soup
• 1 c beef broth
• 1 bay leaf
• Salt and ground pepper, to season the roast

To serve:
6 to 8 crusty French sandwich rolls, sub buns, or hoagie buns

Sliced provolone or Swiss cheese

Instructions

1. Season the chuck roast: Remove the roast from its packaging and pat dry. Generously season on all sides with salt and pepper.
2. Sear the roast: Warm 2 teaspoons of oil in a skillet over medium-high heat. Add the roast and sear for 5 to 10 minutes, until it releases easily from the pan and has formed a brown crust. Flip and sear the other side. When done, transfer the seared roast to the slow cooker.
3. Cook the onions: If the pan is dry, add another teaspoon of oil. Add the onions and a half teaspoon of salt. Cook, stirring occasionally, until the onions just start to soften and turn translucent around the edges — they will finish cooking through in the slow cooker.
4. Add the broth, soup, and bay leaf to the slow cooker. Stir to combine.
5. Cover and cook on low for 6 to 8 hours.
6. (OPTIONAL) Slice the meat midway through cooking: If you're nearby at around the 4-hour mark, remove the roast from the slow cooker and slice into 1/4- to 1/2-inch-thick pieces. It's easier to slice the roast at this point, but isn't strictly necessary for the recipe. Return the sliced meat to the slow cooker and continue to cook for the remaining time.
7. Toast the buns: When it's close to time to serve, warm the oven to 400°F. Butter both halves of the buns and place cut-side up on a baking sheet. Toast in the oven until the buns are just starting to turn golden, about 5 minutes. Remove from the oven. If you like, spoon a little of the cooking juices onto the bottom half of the buns before adding the meat.
8. Lift the meat from the juices: If you sliced the roast already, lift it from the juices with tongs and divide it equally between the bottom halves of the buns. If you did not yet slice the roast, lift it to a cutting board and slice it as thinly as you can, or shred the meat if it will no longer hold together in slices. Divide the meat between the bottom halves of the buns, and spoon a little extra cooking juice on top, if you like.
9. Top with cheese and toast: Top the piles of roast beef with cheese. Switch the oven to broil, and toast the bottom halves of sandwiches until the cheese starts to melt, about 1 minute.
10. Strain the liquid: Strain the cooking liquid into a measuring cup or serving bowl. Pick out the onions and either serve with the sandwiches or use for another purpose. As the jus sits, skim the fat that rises to the top.
11. Serve with jus: Top the sandwiches with the top halves of the buns. Serve with bowls of the cooking juices on the side for dipping.

Alternate method:

Instead of soup and broth, use 1/2 cup dry red wine and 2 cups low-sodium beef broth.

After Step 3. Deglaze the pan: Still with the pan over medium-high heat, add the wine. As it bubbles and simmers, scrape up any browned bits from the bottom of the pan, then pour the wine and the onions over the roast in the slow cooker.

Omelet Cups - Eric Anwiler (Martha Stewart)

• 5 tsp butter (divided)
• 4 cups frozen hash browns (1 lb) (thawed)
• 2 egg whites 
• 1/2 small red onion (diced small)
• 1 small red pepper (stemmed, seeded, diced small)
• 4 oz ham steak (diced small)
• 3 oz cheddar cheese, grated (3/4 c)
• 6 large eggs
• Salt and Pepper

Step 1

• Preheat oven to 475 
• Coat 6 nonstick jumbo muffin cups with 1/2 tsp butter. 
• In a large microwave safe bowl, melt 4 tsp butter. 
•  Add hash browns and 2 egg whites. 
• Season with salt and pepper and mix thoroughly. 
• Place 1/2 c mixture into each muffin cup, firmly pressing into bottom and up side of each cup. 
• Bake 15 minutes. 

 Step 2

• Meanwhile, in a small nonstick skillet, melt 1/2 tsp butter over medium. 
• Add red onion, red bell pepper and ham steak.
• Cook, stirring occasionally, until onion is softened, about 7 minutes. 
• Season with salt and pepper. 

 Step 3

• Divide vegetable mixture evenly among cups and top with cheese. 
• Bake 2 minutes. 
• Remove from oven and crack 1 egg into each cup. 
• Season with salt and pepper and bake until whites are set, but yolks are still runny (8-10 minutes)
• With a small offset spatula, remove cups from pan and serve immediately. 

Serves 6

Bibimbap - Eric Anwiler

Gochujang Sauce:
4 tbsp gochujang paste
2 tbsp brown sugar
2 tbsp sesame oil
1 tbsp apple cider vinegar
2 tbsp toasted sesame seeds
3 garlic cloves- minced

Beef:
2-3lb beef- sliced thin

Vegetables:
3-4 carrots thin sliced round or matchsticked
2 cucumbers matchsticked
1 red pepper sliced thin
8 oz shitake or other mushrooms

Spinach Salad:

• 250g baby spinach
• 1 tsp fine sea salt – to add to the water
• 6 cups of water 
• Seasoning Sauce 
• 1 tsp finely chopped spring onion/scallion
• ½ tsp minced garlic
• ¼ tsp fine sea salt (You can adjust the amount of salt per your requirement)
• 1 tsp roasted sesame seeds
• 1 Tbsp sesame oil 
• Bring salted water to a boil. Once the water starts to boil, plunge the spinach into the pot and leave it for 30 seconds. Drain the boiled water away and run cold water on the spinach for 1-2 minutes. Squeeze the spinach to remove excess water. Add the seasoning sauce and mix well with your hands.

Rice:
 4-6 servings of white rice using slightly less water than package directions(leave in pot)

1. Mix beef with half the sauce (reserve the rest for serving). Marinate 30 min-1hr
2. Cook rice
3. Chop veggies and put in separate bowls
4. Put a crack of salt on vegetables and let sit for 20 minutes
5. Cook vegetables in 1 tsp sesame oil one at a time
6. Cook meat in batches
7. Finish cooking rice until bottom layer gets crispy
8. Serve with extra sauce

Baked Oatmeal - Andrea Kurtz (Kitchen Nostalgia)

• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract (I usually add more, probably a tablespoon, but I don't measure it.)
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 1.5 cups (3 large) mashed bananas
• 2.5 cups old fashioned oats
• 8 ounces frozen blueberries
• I also add a healthy amount of cinnamon and sometimes a little apple pie spice or cardamon to mix it up.
• Sometimes I add a handful of chocolate chips.

Instructions

1. In a large bowl, combine eggs, sugar, vanilla, salt, and baking powder. Stir in milk, mashed bananas and oats.
2. Add frozen blueberries (do NOT thaw blueberries or the mixture will turn purple) and immediately pour into a greased 8×8 inch baking dish. Bake in the 375 F preheated oven for about 1 hr.
3. Serve warm or cold. If well covered, baked oatmeal will keep in the fridge for one week.

Serves 6

Pizza Omelet - Jeff Clutter

• 2/3 cup carton egg whites (make sure ingredients only include egg whites)
• 1/4 cup Mozzarella or Italian cheese blend
• 4 slices deli ham, diced (I use Hormel Natural Choice smoked ham, no added hormones or nitrates)
• 8 slices pepperoni, diced (Use Hormel pepperonis, either turkey , 50% less sodium regular pepperonis, or 25% less fat regular pepperoni)
• 1/5 cup chopped green peppers
• 1/4 cup pizza sauce (optional, but basically what gives it that pizza taste)

1. Add diced peppers, pepperonis, and ham to small skillet. Cook them about 5 minutes on medium and remove.
2. Add egg whites to skillet (still on medium heat). Do not stir, and let the egg set (i.e. wait until egg whites are no longer liquid).
3. Add cooked peppers/pepperoni/ham mix and cheese to skillet, and flip one side of egg onto the other, forming an omelet
4. Let omelet cook on one side for 30 seconds before flipping and repeating (or, until cheese melts inside omelet)
5. Remove omelet from skillet and add pizza sauce. Enjoy.

1 serving = 340 calories Estimated macros: Fat - 16,7g; Carbs - 9.5g; Protein - 35.8g

Baked Sweet Potato Fries - Ashley Anwiler

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil

Preheat oven to 450°F. Peel and cut potatoes. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes.
 
TOPPINGS:
Regular:

• 1/2 tsp salt (or to taste)

Sweet:

• 1 tbsp cinnamon sugar

Thyme:

• 4 large garlic cloves, minced
• 1/3 cup fresh thyme leaves
• 6 fresh thyme sprigs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes

Roasted Chicken Thighs with Red Potatoes - Eric Anwiler (Eating Well)

• 12 ounces new potatoes, quartered
• 2 red onion, chopped same size as potatoes
• 4 tablespoons extra-virgin olive oil, divided
• ¾ teaspoon ground pepper, divided
• ½ teaspoon salt, divided
• 4 large boneless, skinless chicken thighs (1-1¼ pounds), trimmed
• 2 tablespoons sherry vinegar
• 2 tablespoons chopped fresh herbs, such as dill, thyme and/or parsley
• 1 tablespoon whole-grain mustard
• 1 tablespoon finely chopped shallot

1.  Preheat oven to 450°F.
2. Toss potatoes and onions with 4 teaspoons oil and ¼ teaspoon each pepper and salt in a large bowl. Spread evenly on a large rimmed baking sheet. Place chicken on top; drizzle with 2 teaspoons oil and sprinkle with ¼ teaspoon each pepper and salt. Roast until an instant-read thermometer inserted into the thickest part registers 165°F and the potatoes are tender, 18 to 20 minutes.
3. Meanwhile, whisk the remaining 2 tablespoons oil and ¼ teaspoon pepper with vinegar, herbs, mustard and shallot in a small bowl. Serve drizzled over the chicken and vegetables.

Creamy Chicken, Brussels Sprouts & Mushrooms One-Pot Pasta - Eric Anwiler (Eating Well)

8 ounces whole-wheat linguine or spaghetti
1 pound boneless, skinless chicken thighs
4 cups sliced mushrooms
2 cups sliced brussels sprouts
1 medium onion, chopped
4 cloves garlic, thinly sliced
 1/2 container Boursin cheese
1¼ teaspoons dried thyme
¾ teaspoon dried rosemary
¾ teaspoon salt
4 cups water
2tbsp fresh chives 

Combine pasta, chicken, mushrooms, brussels sprouts, onion, garlic, Boursin cheese, thyme, rosemary and salt in a large pot. Stir in water. Bring to a boil over high heat. Boil, stirring frequently, until the pasta is cooked and the water has almost evaporated, 10 to 12 minutes. Remove from heat and let stand, stirring occasionally, for 5 minutes. Serve sprinkled with chives

Asian Chicken - Lisa Deane

4 chicken breasts
1/3 c brown sugar
1/3 c vinegar
1/4 c Sprite
2 tsp minced garlic
2 tbsp soy sauce
1 tsp black pepper

Put chicken in bag. Mix remaining ingredients and pour over chicken. Allow to marinate, or to freeze: remove air, seal and lay in freezer.

Cook on low 6-8 hours.
Serve over rice, in a wrap or on a salad.

Baked Creamy Chicken Taquitos- Claire Abely (Our Best Bites)

http://ourbestbites.com/2014/07/baked-creamy-chicken-taquitos/

Yields 12

Ingredients

• 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon granulated garlic, or garlic powder
• 3 Tablespoon chopped cilantro
• 2 Tablespoon sliced green onions
• 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
• 1 C grated pepperjack or plain jack cheese
• small flour or corn tortillas
• kosher salt
• cooking spray or olive oil

For the filling

1. Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
2. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
3. Stir to combine and then add cilantro and green onions.
4. Add chicken and cheese and combine well.
5. (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For the taquitos

1. Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
2. If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
3. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For the freezer instructions

1. Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

Southwestern Chicken and Veggies - Lisa Deane

15 oz Frozen Corn

Frozen Bell Pepper Strips

1 diced onion

1 tbsp chopped cilantro

Juice of 1 lime

4 boneless skinless chicken breasts

3 tbsp Taco Seasoning

1 tbsp cumin
1 tsp chili powder

Cook on Low in slow cooker for 4-6 hours

Shred Chicken, drain excess liquid
Serve in tortillas or on a salad

Coconut Curry Mussels - Eric Anwiler

3lb of Mussels (cleaned and debarred)
2 tbsp Olive Oil
1 Shallot Sliced
4-6 Cloves of Chopped Garlic
1/4 c Thai Red Curry1/2 Stalk Lemon Grass
1 can Coconut Cream
1 tbsp Fish Sauce
Juice of 2 Limes (~4tbsp)
1 tbsp of Brown Sugar
1 c White Wine
8-10 Fresh Leaves of Basil
Cilantro
2 loaves of french bread

• Heat dutch oven over medium heat
• Add two tablespoons of olive oil, add garlic and shallot sliced sauté a minute, add curry paste and saute for two minute
• Add crushed lemon grass stalk, coconut cream, fish sauce, lime juice, brown sugar, and wine bring to a simmer.
  Raise heat to medium high
• Add mussels, steam with lid closed for two minutes
• Stir mussels, cover and let steam 6-8 minutes (Add basil after 4 min)
• Turn off heat and stir in cilantro
• Discard unopened mussels and serve with french bread

Carbonade Flamande - Eric Anwiler

3 pounds beef
Three onions thickly sliced
4 slices bacon rough chopped
two carrots sliced
one rib of celery sliced
16 ounces Belgian beer Rodenbach or similar
1/2 teaspoon thyme or 3 sprigs thyme
2 Bay leaves
6 cloves garlic
cherries and or apricots 1/4 cup of each
6 slices bread with dijon mustard spread on top
1 cup beef stock
salt and pepper to taste
1tbs tomato paste
2tbs butter and olive oil

Cube the beef in 2 in chunks marinate overnight in beer smashed garlic cloves, and one bay leaf.

Remove beef from marinade reserving marinade for later braising.

Dredge beef in seasoned flour.

Heat dutch oven over medium high to medium heat, add butter and olive oil in batches sear meat for 3-5 minutes per batch.

Reduce heat to medium and render fat from bacon add onions for two to three minutes. Add celery and carrots and cook until onions are carmelized. Return beef to pan with marinade add thyme, fruit, beef stock, bay leaf, tomato paste. Line top with bread (mustard side face down).

Place in oven at 275 for 2-3 hours stirring once half way through.

depending on acidity or sweetness add 2-3 tablespoons brown sugar and or two tablespoons of red wine vinegar

Chicken Tortilla Soup - Eric Anwiler

1 container knorr concentrated stock in 4 c water

1 can rotel

1 bag frozen corn

4-5 cooked and chopped chicken breasts

1/2 onion chopped

1can black beans

8oz velveeta

Boil water and dissolve stock. Add rotel, corn, onion and chicken and simmer for 30 minutes. Add beans and velveeta until melted. Serve with chips and garnish with cilantro.

Roasted Butternu Squash with Feta and Cranberries - Virginia Olson

1 large butternut squash, peeled, cut into 1 in cubes (about 5 c)
1 tbsp EVOO
1/4 tsp sea salt
1/4 tsp ground black pepper
2 c fresh whole cranberries
2 tbsp finely chopped fresh thyme (optional)
2 tbsp raw honey
1/2 tsp ground cinnamon
1/2 c crumbled feta cheese

Preheat oven to 400. Combine squash, oil, salt and pepper in a large bowl and toss gently to coat.
Place on baking sheet and bake for 25 minutes. Add cranberries and thyme; toss gently to blend. Bake 10-15 min or until cranberries start to soften and burst. Remove from oven and add honey, cinnamon and cheese; toss gently to coat. Serve immediately.

Yield: 6 servings

Bacon Cranberry Brussel Sprouts - Emily Bryant

2 tbsp vegetable oil
5 slices bacon, chopped
1 large onion, chopped
1 tbsp fresh thyme leaves, chopped
salt and freshly ground pepper
2 10-oz boxes brussel sprouts, defrosted (or fresh cooked a little longer)
1/2 c dried cranberries
3/4 c chicken stock or broth
1/2 c fresh flat parsley leaves, chopped

Preheat a nonstick skillet over med high heat with the oil. Add bacon and cook until crispy (2-3 min). Add onions and thyme, season with salt and pepper and cook for 3-4 more minutes. Add the brussel sprouts to the bacon and onions, toss and stir to combine. Add the cranberries and chicken stock to the pan and continue to cook for 3-4 minutes or until brussel sprouts are heated through and the cranberries have plumped. Finish with the chopped parsley.

Banana Bread- Bianca Willis

Makes 4 - 7x3 inch loaves

1/4 cup white sugar
1 teaspoon ground cinnamon
-----------------------------------
3/4 cup butter
3 cups white sugar
3 eggs
7 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups flour
1 cup chopped pecans (optional)

Directions

1. Preheat oven to 325 degrees F. Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.2. In a large bowl, cream butter and sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

Mushroom Soup - Eric Anwiler

1.5 lb crimini mushrooms roughly chopped
1 Spanish onion roughly chopped
4 cloves garlic minced
1 qt chicken stock
6 oz heavy whipping cream
Salt and pepper
2tbs Evoo
2tbs butter

Sauté onions over med high heat for 5 min in butter and oil. Add garlic and mushrooms; sauté for 5 min. Add chicken stock and simmer for 20-30 min. Blend. Add cream. Salt and pepper to taste.
Serve with crostini.

Quesadilla Casserole- Eric Anwiler

Ingredients:
1.5 lb ground beef
1/2 white onion- chopped

1 8 oz can tomato sauce
1 15 oz can Rotel
1 15 oz can black beans, drained and rinsed
1 8.75 oz can whole kernel corn, undrained
1 4.5 oz can chopped green chiles, undrained
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp oregano
1/2 tsp crushed red peppers

4-6 flour tortillas (8 in)- we like Trader Joes Jabanero Lime
2 c shredded cheddar

Directions:
Preheat oven to 350.
Brown beef and onion in a large skillet over medium high heat; drain. Add tomato sauce, Rotel, beans, corn and green chiles; mix well. Stir in spices (except red pepper). Bring to a boil, then reduce heat to low and simmer 5 minutes. Add red pepper to taste.

Spread 1/2 c beef mixture on the bottom of a 13x9 greased baking dish. Top with tortillas, overlapping as needed. Layer with 1/2 the remaining beef mixture and 1/2 the cheese. Repeat with remaining tortillas, beef mixture and cheese.

Bake in 350 oven for 15-20 min or until heated through. Let stand 5 minutes before serving.

Calories for whole pan: 3,468

Crockpot Chicken Tikka Masala - Ashley Anwiler (The Kitchn)

1 to 1 1/2 pounds boneless, skinless chicken thighs OR 4-5 chicken breasts
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2-4 cups cooked rice, to serve (basmati, jasmine or white are all good)

→ If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
→ If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
Cut the chicken into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low (may be done quicker than this). Fifteen minutes before the end of cooking, stir in the cream or coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe Notes

• Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
• For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.
• Serve with naan.

Serves 4 to 6 

Pizza Bun - Bianca Willis

1/2 lb each:
cooked cubed ham
hard salami
roasted red peppers
shredded mozzarella
sliced lightly sauteed mushrooms

Mix and Add:
1 c heavy cream
italian seasoning
hot pepper flakes

6 kaiser rolls

Scoop onto halved rolls and bake at 400 for 10 min

Serves 12

Fast Potato Soup - Sharon Smith

1 pkg frozen hash brown potatoes (regular size pkg.)

1 can chicken broth  (I buy those boxes of chicken broth and actually use about 1/2 to 2/3 of the box)

1 can cream of chicken soup

1 can cream of celery soup

2 cups of water

2 cups of milk

1 sausage (fried and drained)  (OPTIONAL)

(salt and pepper to taste, if wanted)

 

I bring the chicken broth, chicken soup, celery soup, water and milk (I added 4 oz cream cheese to the pot I brought to the house) to a bubbly boil and then add the frozen hash browns. Stir in hash browns and break up. Bring to boil again then lower heat and cook approx. 1 hour

(stirring periodically to prevent sticking).

 

Serve with grated cheese, bacon bits, and chives (if desired).  Enjoy!!!!

Chicken Karahi - Zaynab Siddiqui

Chicken Karahi.  [Pronounced car-hi] 

Ingredients

2 Tablespoons of vegetable oil

4 cloves of fresh garlic, minced

2 tomatoes, chopped and seeds removed

2 small Chicken Breast, sliced thin (like in a stir fry)

1 green chili pepper (jalpeno or serano), minced with seeds removed

1 green bell pepper, chopped

1 inch piece of ginger (sliced thinly or grated). I prefer grated

hand full of chopped cilantro

Spices

1/4 teaspoon turmeric powder

1/4 teaspoon Indian red chili powder (we call this lal mirch and its a spicier version of cayenne with a different flavor profile. You can use cayenne in this recipe but I'm pretty sure you can find lal mirch at Market District in the indian aisle.  If you omit the powder, then use more jalepeno for spice)

1/2 teaspoon salt

Pinch of Garam masala (indian all spice.- A blend of a ton of common spices)

Heat oil on a low heat and add the minced garlic.  Don't allow it to brown.  When it becomes aromatic, add the chopped tomatoes.  Mash up the tomatoes while they cook down for a few minutes.

Add turmeric and red chili powder to the pan and let those spices cook for a minute.

Increase heat to med/high and Add your chicken and cook it like a usual stir fry. Stir frequently and add salt.  (at this point you could do a shrimp version instead of a chicken.  I typically make this recipe with a half bone in chicken and a lot of flavor comes from the bone.  This is harder to cook for the first time so I'd just do boneless now and get the spice profile right)

When chicken is near completion, add your desired amount of green chili peppers to get it as spicy as you can handle.  Add ginger and green bell pepper at this time too.  Stir in and cook those flavors down for a minute.

If you can find Garam Masala powder at the grocery store, get it.  Its basically our version of all spice.  I put about 2 pinches of garam masala at the very end.

The end product should not be soupy but if its dried out add a little water so that you can pick up all the sauce with a piece of naan bread.  

When you are ready to eat, sprinkle chopped cilantro on top.

Enjoy fresh and hot.

Easy Cheesy Pull Apart Rolls - Katie Griffin

12 oz tube of refrigerated biscuits
1 cup shredded cheddar cheese (or crumbled blue cheese)
1 Tablespoon fresh diced parsley (or rosemary)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 Tablespoons olive oil


Directions
1.  Preheat oven to 375 degrees. Cut each biscuit into fourths and place in a large bowl.  Add in onion and garlic powder, parsley, cheese and olive oil.  Mix well.
2.   Place 3-4 pieces into each muffin cup ( prepared with non stick spray.)  I got 9 biscuits out of my tube. Bake at 375 degrees for 10-13 minutes, until biscuits are golden.

Broccoli Casserole - Amy Clutter

1 can cream soup
1 cup minute or pre-cooked rice
1 tbsp butter
1/4 c milk
1 small jar cheese whiz
1 pkg chopped broccoli

Bake at 350 for 45 minutes

Enchiladas - Eric Anwiler (Gimme Some Oven)

Total Time: 1 hour

Yield: 4 servings (2 per person)

Ingredients

• 2 Tbsp. oil (vegetable or canola)
• 1 (15.5 oz.) can mashed lentils or black beans, drained
• 2 cups or 16 oz cooked pork, chicken or beef diced or shredded *see note
• 1 medium onion, diced
• 2 (4 oz.) can chopped green chiles
• 8 oz / 2 c shredded sharp cheddar cheese
• 8 soft taco sized flour tortillas

Method

1. Preheat oven to 350 degrees. Lightly grease a large baking dish. 

2. In small skillet, heat 2 Tbsp. oil over medium heat. Add diced onion and green chiles. Saute until onions are cooked and translucent. Turn off heat and add chicken to mixture.

3. To assemble the enchiladas, set up an assembly line including: tortillas, sauce, beans, chicken mixture, and cheese. Lay out a tortilla, and spread a spoonful of sauce in a line down the center. Then add beans on top of the sauce, then some chicken mixture, and cheese. Roll up tortilla and place seam-side down in baking dish. Once all enchiladas are made, pour extra sauce over the top.

4. Bake at 350 degrees for 20 minutes. Then remove dish and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

(Measurements for our use: 1/2 c meat mix packed, 1/4 c beans (light), 3/4 oz cheese, half of 1/3c sauce) 
 

If you are beginning with raw chicken, cook in slow cooker with 1-2 cans enchilada sauce and 1 can green chiles (6-8hrs on low) or cook alongside the onions and chiles in skillet. Then dice or shred the meat afterwards.

Sauce

• 6 Tbsp. chili powder 
• 3 Tbsp. flour 
• 1 tsp. chipotle peppers
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken broth 
• 1 small can tomato paste 
• 2 Tbsp. oil (vegetable or canola)

 Heat 2 Tbsp. oil in saucepan over medium heat. Add in the first six ingredients to the oil and stir for 1 minute. Then add chicken broth and tomato paste. Bring mixture to a boil, stirring constantly. Reduce heat and simmer 10-15 minutes until thick.
 

Queso Blanco - Eric Anwiler (Foodie Bride)

• 1 Tbsp cooking oil (veggie, olive, canola - whatever you have)
• 1/4 cup white onion, diced
• 1 large jalapeno or serrano, seeds and stem removed; diced
• 12 oz white American cheese (get a chunk from the deli, not slices), shredded
• 4 oz Monterrey Jack cheese, shredded (optional; don't use pre-shredded)
• 1/4-2/3 cup cream, half-and-half, or whole milk
• 1 roma tomato, seeds removed and diced
• 1 small bunch cilantro, roughly chopped

Instructions

1. Heat the oil in a saute pan. Cook the onion and pepper until softened and reduce heat to medium-low.
2. Add the shredded cheese and 1/4 cup of the cream. Stir until mostly melted.
3. Add the tomatoes, cilantro, and additional cream a little at a time until you reach desired consistency.
4. Serve with chips, on migas, or my favorite - a stack of still-warm homemade tortillas.

White Chicken Chili - Eric Anwiler (Gimme Some Oven)

Prep Time: 5 minutes

Cook Time: 30 minutes
Total Time: 35 minutes

Yield: 6-8 Servings

Ingredients

• 1 Tbsp. olive oil
• 1 medium white onion, diced
• 1 jalapeno, chopped (you can remove the seeds for less heat)
• 4 cloves garlic, minced
• 4 cups chicken broth
• 3-4 cups cooked, shredded chicken
• 2 (4 oz.) cans chopped green chiles
• 2 cans white beans (I used Great Northern)
• 1 Tbsp. cumin
• 1 tsp. dried oregano
• 1/8 tsp. cayenne pepper
• pinch of white pepper
• 1 cup whole milk
• 2 Tbsp. masa harina (optional thickener)
• salt and pepper, to taste
• optional garnishes: shredded Monterrey Jack cheese, sliced avocados, sour cream, chopped fresh cilantro, salsa, warm tortilla "bowls"

Method

Heat oil in a large stockpot over medium-high heat. Add onion and jalapeno, and saute for 5 minutes, stirring occasionally, until the onion is translucent. Add the garlic and saute for an additional 1-2 minutes until fragrant.

Add the chicken broth, cooked chicken, green chiles, white beans, cumin, oregano, cayenne and white pepper, and stir to combine. Bring to a boil, then reduce heat to medium-low and cover. Let simmer for at least 10-15 minutes.

10 minutes before serving, whisk together the whole milk and masa harina in a separate bowl until combined. Then add the mixture to the soup and stir to combine. Increase heat to medium high, and stir the soup until thickened, about 5-10 minutes. Season with salt and pepper.

Serve with optional garnishes.

Maple Pork - Amy Clutter

2 lb of pork tenderloin
1/2 c soy sauce
2 TBS yellow mustard
4-6 TBS maple syrup
4 TBS olive oil
4 TBS diced dried onions
3 TSP garlic salt
Mix ingredients in a bowl and pour over pork in the crock pot. Cook on low for 6 hours.

Pizza Dough (Olive Oil Dough) - Bianca Willis

This versatile, rich dough works nicely in pizza, focaccia or olive bread. The fruitier the olive oil, the better the flavor.

Makes four 1-pound loaves. The recipe is easily doubled or halved. (Halved ingredient list in parenthesis.)

2 3/4 cups lukewarm water (1 1/3 c)
1 1/2 tbsp granulated yeast - 2 packets (1 pack)
1 1/2 tbsp kosher salt (2 1/4 tsp)
1 tbsp sugar (1 1/2 tsp)
1/4 c extra virgin olive oil (2 tbsp)
6 1/2 or 7 1/2 c unbleached all-purpose flour (3 1/2 c)

Mix the yeast, salt, sugar and oil with the water in a 5 qt bowl or a lidded (not airtight) food container

Mix in the flour without kneading, using a spoon, a 14 cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.

Cover (not airtight), and allow to rest at room temp until dough rises and collapses (or flattens on top) - approx 2 hours.

The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use within 12 days.