Heath Chip Cookies - Declan Anwiler

• 1 c salted butter (2 sticks) softened
• 1 c sugar
• 1 c light brown sugar packed
• 2 eggs
• 2 tsp vanilla
• 3 c flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp kosher salt
• 2 c Heath milk chocolate toffee bits (1 bag)
   

• Preheat your oven to 375 degrees and line sheet pans with parchment paper.
• To a large bowl sift together flour, baking soda, baking powder and salt. Set aside.
• To a separate bowl or stand mixer, beat softened butter with sugar and brown sugar until fluffy.
• Add eggs, one at a time. Add vanilla. Blend until everything is incorporated.
• Slowly add the dry ingredients into the wet. Blend until incorporated.
• Pour toffee bits in the dough and fold in by hand.
• Use a cookie scoop and scrape along bowl to create the flat bottom.
• Bake on a parchment lined sheet pan for 10-12 minutes.
• Allow to cool for at least 10 minutes on the hot sheet pan before placing elsewhere to fully cool. 

MAX & ERMA’S–STYLE TORTILLA SOUP

Serves: 8–10

Ingredients

Soup Base

• 2 (10–11 oz) cans cream of mushroom soup

• 2 (10–11 oz) cans cream of chicken soup

• 2 (10–11 oz) cans cream of celery soup

• 2 (10–11 oz) cans cheddar cheese soup

• 4 cups chicken broth

• 1 (15 oz) can diced tomatoes

• 1 cup medium salsa

• 1 (4 oz) can diced green chilies

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1–1½ tsp chili powder

• ½ tsp cumin

• Salt & pepper to taste

Protein

• 3–4 cups cooked shredded chicken (about 4 breasts)

Tortillas

• 8 small flour tortillas, cut into thin strips

Optional Garnishes

• Shredded Colby Jack or Mexican blend cheese

• Sour cream

• Fresh cilantro

• Avocado

• Crispy tortilla strips

---

Instructions

1. In a large soup pot, whisk together all condensed soups and chicken broth until smooth.

2. Add tomatoes, salsa, green chilies, onion, garlic, and spices.

3. Bring to a gentle boil, then reduce heat and simmer 30–40 minutes.

4. Stir in shredded chicken and half of the tortilla strips.

5. Simmer an additional 20–30 minutes until thick and creamy.

6. Adjust seasoning. Add more broth if needed.

7. Serve topped with cheese, crispy tortilla strips, and desired garnishes.

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VEGETARIAN VERSION

Serves: 8–10

Ingredients

Soup Base

• 2 (10–11 oz) cans cream of mushroom soup

• 2 (10–11 oz) cans cream of celery soup

• 2 (10–11 oz) cans cheddar cheese soup

• 4 cups vegetable broth

• 1 (15 oz) can diced tomatoes

• 1 cup medium salsa

• 1 (4 oz) can diced green chilies

• 1 medium onion, finely chopped

• 3 cloves garlic, minced

• 1–1½ tsp chili powder

• ½ tsp cumin

• ½ tsp smoked paprika

• Salt & pepper to taste

Hearty Add-Ins (choose or combine)

• 2 cans black beans, drained (slightly mash one can for thickness)

• 1½ cups finely chopped mushrooms

• 1 package soy curls or shredded jackfruit (optional, for texture)

Tortillas

• 8 small flour tortillas, cut into thin strips

Optional Garnishes

• Shredded Colby Jack or Mexican blend cheese

• Sour cream or Greek yogurt

• Fresh cilantro

• Avocado

• Crispy tortilla strips

---

Instructions

1. In a large soup pot, whisk together condensed soups and vegetable broth until smooth.

2. Add tomatoes, salsa, green chilies, onion, garlic, and spices.

3. Bring to a gentle boil, then reduce heat and simmer 30–40 minutes.

4. Stir in beans, mushrooms (and soy curls/jackfruit if using).

5. Add half of the tortilla strips.

6. Simmer 20–30 minutes until thick and creamy.

7. Adjust seasoning and consistency with additional broth if needed.

8. Serve topped with cheese, crispy tortilla strips, and desired garnishes.

---

Notes for Both Versions

• Soup thickens more as it sits.

• Freezes well (cool completely before freezing).

• For extra heat: add cayenne or diced jalapeño.

• For thinner soup: add broth ½ cup at a time.

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