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

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 Curry

1/2 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

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.

Sticky Toffee Pudding - Eric Anwiler

Ingredients
12 large dates- stoned
1.5 c flour AND 2 tbsp
1 stick butter- room temp
2 tsp baking powder
1/4 tsp salt
1 c sugar
2 large eggs
1 tsp vanilla extract
Preheat oven to 350. Put dates and 2 tbsp flour in food processor and finely chop. Boil 3/4 c water and add to date/flour mixture. Let sit for at least 10 min. Cream sugar and butter using mixer until light and fluffy. Add one egg at a time, beating well in between. Whisk together flour, salt and baking powder in a bowl. Fold in date mixture to egg mixture. Fold in flour mixture just until moistened. Pour into buttered and floured 8x8 pan and bake for 45- 60 min or until toothpick comes out clean. Poke holes in top and put 1/2 c toffee sauce over, allowing to soak in for at least 20 min. Serve with additional toffee sauce.

Toffee Sauce:
1.75 stick butter
10 oz heavy cream
1.25 c brown sugar
1/2 vanilla bean, split and scraped
Melt butter on medium heat. When melted, add other ingredients and bring to a boil for 5-10 minutes until slightly thickened.

Pasta alla Carbonara- Bianca Willis

1 tbsp unsalted butter
1 yellow onion minced
2 bulbs garlic
4 oz pancetta, diced
1 lb linguine
4 large egg yolks at room temp
3/4 c heavy cream at room temp
3/4 c finely grated Parmesan at room temp
Freshly ground black pepper
1/4 tsp crushed red pepper

Heat butter and pancetta in a large pan on medium to medium high heat for approximately 2 minutes. Add onion and cook until onion is translucent and pancetta is crisp. Add garlic and cook for 1 minute. Remove from heat.

Prepare sauce: Mix cream, Parmesan, pepper, egg yolks and red pepper together.

Bring salted water to a boil and cook linguine according to package directions until al dente. Prior to draining pasta add aproximatley 1/4 to 1/3 a cup of the pasta water to the sauce. Drain pasta.

Add pasta to onion/pancetta mixture, then add sauce. Turn heat to medium and allow to thicken.

Cheesy Ham and Potato Chowder - Lisa Miller

6 yukon gold potatoes (diced) - more if they're small
2 large carrots (ground)
1 large onion (finely chopped)
2 stalks celery (ground)
1 green pepper (ground)
1 lb fully cooked diced ham
4 chicken bouillon cubes (dissolved)
4 c water
Pepper

Slow boil above ingredients uncovered until potatoes are tender.
Stir in and thicken with:

1 lb Velveeta cheese (diced)
3/4 lb. sharp cheddar (grated)
1/2 c flour (dissolved in milk)
6 c milk

When soup thickens, it's ready to serve. Freezes well and pairs well with Ritz Crackers. Serves 12-18.

Ranch Dressing- Eric Anwiler

2 tsp Hidden Valley Ranch Mix
200g (1c) Mayonnaise
120g (1/2c) Buttermilk
1/4 tsp Black Pepper
1/8 tsp Paprika
1/2 tsp Garlic Powder

Mix well and serve.

Crockpot Potato Soup- Amy Clutter

1 30oz bag frozen shredded hash browns
3 14oz cans chicken broth
1 can cream of chicken soup
1/2 c chopped onion
1/4 tsp ground pepper
1 pkg cream cheese (not fat free- it won't melt)

In a crockpot, combine everything EXCEPT the cream cheese. Cook for 6-8 hours on low heat. About one hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or other toppings

BBQ Green Beans - Amy Clutter

4 slices chopped bacon
4 c chopped onions
1/2 c ketchup
1/4 c brown sugar
1 tbsp worcestershire sauce
2 cans french cut green beans, drained

Brown bacon and onions, drain fat and add ketchup, brown sugar and worcestershire sauce. Simmer two minutes. Place beans in casserole and pour mixture over, but do not stir. Bake a 350 for 30 minutes.

Chicken with Mustard Marscapone Marsala - Kristi Kingsley (Giada De Laurentiis)

3 boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
1 chopped yellow onion
1.5 pound cremini mushrooms, sliced
4 tablespoons minced garlic
1 cup dry Marsala wine
12 ounces mascarpone cheese
3 tablespoons Dijon mustard
12 ounces dried fettuccine or other pasta

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top and serve

Street Tacos - Annie Lutz

Corn Tortillas
Frozen Shrimp
Emeril's Bayou Blast Seasoning
Butter
Boursin or Cheddar Cheese, crumbled

Salsa: Finely chopped pineapple, green pepper, red pepper and lime juice

Cook shrimp in a pan with butter and seasoning. Add to tortilla with cheese and salsa.

Potato Gratin with Boursin - Annie Lutz

2 cups whipping cream
1 5oz pkg Boursin cheese
3 lbs red new potatoes (unpeeled, thinly sliced)

Preheat oven to 400. Butter a 9x13 baking dish. Stir cream and cheese in a pan over medium high heat until smooth. Layer 1/2 of potatoes, generously season with salt and pepper and 1/2 of cream mixture. Repeat and bake for 1 hour.

Mark's Famous Salmon - Mark Lutz

12-18" Salmon Filet
2 Tbsp Olive Oil
Emeril's Bayou Blast Seasoning
Dill, Garlic Powder, Thyme
Optional: Lemon Juice or Thin Slices
1/4 Stick Butter
1/2-1 Cup Parmesan Cheese, Shredded
Heavy Duty Foil

Spread the olive oil on the salmon, generously sprinkle Emeril's seasoning on top, then lightly sprinkle with dill, garlic powder and thyme.

Flip the salmon upside down on grill. When the spices are seared on, remove from grill and put on double foil lined tray with foil turned up on the sides, skin side down. Place foil and salmon back on grill. Place pads of butter on top of the salmon (this will allow the meat to separate from the skin)- also, you may add the optional lemon at this time. Cook until the meat flakes, then sprinkle cheese on top. When cheese is melted, place a spatula between the meat and the skin, carefully slide salmon away and put on platter. Skin should be stuck to the foil. Salmon is ready to serve.

Cedar Plank Salmon- Eric Anwiler

2 (12 inch) untreated cedar planks
1/4 cup pineapple juice
1/3 cup soy sauce
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon olive oil
3/4 cup honey
1/4 cup packed brown sugar
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
6 (6 ounce) skinless, boneless salmon fillets
1 pinch salt and pepper to taste

Directions
Soak the cedar planks in warm water for 1 to 2 hours. Add a splash of bourbon to the water if desired.

Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes. Set the sauce aside.

Preheat an outdoor grill for medium heat. Place the planks on the grate. They are ready to cook on when they start to smoke and crackle just a little.

Season the salmon with a light sprinkling of salt and pepper. Place the fillets onto the smoking cedar planks, close the lid of the grill, and cook for 10 minutes. Spoon a small amount of the sauce over the salmon fillets, and continue cooking until the fish turns opaque in the center, about 5 minutes more. Serve with the remaining sauce.

Alternative Glaze:
1/3 c Orange Juice
1/3 c Soy Sauce
2 tbsp White Vinegar
1 tbsp Olive Oil
1/3 c Honey
3 tbsp Brown Sugar
1/2 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
2 tbsp Dijon Mustard

Beef Bulgogi- Eric Anwiler (Martha Stewart)

1.5 lb steak, trimmed of excess fat

Marinade (for extra sauce, use 1.5 times marinade):
1/4 c soy sauce
1 tbsp hot chile sesame oil (if you can't fins this, add a dash of red pepper flakes to 1 tbsp toasted sesame oil)
2 tbsp dark brown sugar
6 garlic cloves, minced
1 tbsp finely grated peeled fresh ginger
(If you want it a bit spicier, add red pepper flakes for extra heat, to taste.)

2 med red onions, halved and cut lengthwise into 1 in wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2 in strips
4 tsp vegetable oil
1 small head lettuce, separated into leaves (OR rice)

Freeze the beef for 20 minutes; transfer onto a clean work surface and slice diagonally (across the grain) into 1/8 in strips. In a small bowl, whisk together the soy sauce, sesame oil, brown sugar, garlic, and ginger. Place the onions and peppers in a small bowl; toss with half the soy marinade. Toss the steak in the remaining marinade; let stand for 15 minutes

Heat 2 tsp of the vegetable oil in a large nonstick skillet over medium high heat. Add the onions and peppers; cook until softened, about 5 minutes. Transfer to a plate. Wipe the skillet clean with a paper towel.

Heat the remaining 2 tsp vegetable oil over high heat. Cook half the meat (or all of it, if it fits), turning often, until browned, about 2 minutes. Transfer to a plate. Cook the remaining meat. Return the first batch and any accumulated juices to the pan; add the onion mixture. Cook, tossing, until heated through, about 1 minute. To serve, roll up the beef mixture in lettuce leaves, or serve over rice.

Serves 4 | Total Time: 45 minutes

Aunt Sara's Salad - Sara Bishop

Romaine Lettuce
Crumbled Bacon
Provolone Cheese (Cut Up Slices)

Dressing:
1/2 cup oil
3/4 cup cider vinegar
3/4 cup water
1/2 cup sugar
1 pkg. Italian Dressing Mix

Summer Pasta - Amy Clutter

4 pints cherry tomatoes, halved
EVOO
2 tbsp minced garlic (six cloves)
1 small container basil leaves, julienned
1/2 tsp crushed red pepper
Salt and epper
1 lb pasta (your choice)
1.5 c freshly grated parmesan cheese

Combine the cherry tomatoes, 1/2 c olive oil, garlic, basil, red pepper fakes, 1 tsp salt and 1/2 tsp pepper in a large bowl. Cover with plastic wrap and set aside at room temp for about four hours.

Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tbsp salt to a boil and add the pasta. Cook al dente according to package directions. Drain well and add to the bowl of tomatoes. Add the cheese and some extra basil leaves and toss well. Serve in bowls with extra cheese on each serving.

Tuscan White Bean Soup - Eric Anwiler

1 c carrots (finely chopped)
2/3 c celery (finely chopped)
1 med white onion (finely chopped)
1 tbsp fresh thyme
3 pieces thick cut bacon
1 tbsp EVOO
Salt and pepper
2 tbsp chopped garlic
3 cans cannellini beans, drained
5 c chicken broth
Optional:
Parmesan rind
1/2-1 tsp crushed red pepper
Grated parmesan

In a large soup pot, brown bacon in EVOO for 5-8 minutes or until crispy. Add vegetables, salt and pepper and cook for 8 minutes. Add garlic and cook 1 minute. Add beans, chicken stock and parmesan rind. Bring to a simmer and simmer for 15 minutes. Remove rind, and if desired blend with immersion blender to thicken. Add crushed red pepper and cook 5 minutes. Serve with additional parmesan.

Balsamic Penne with Roasted Asparagus - Amy Clutter

1-2 bunches of asparagus
1 tablespoon olive oil
Salt and Pepper
5-6 Tbsp Balsamic Glaze (we like Blaze brand)
1 pound penne
1/2 stick butter
1 cup grated Parmesan cheese

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, glaze, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. (Or serve with Parmesan on top.)

If you don't have balsamic glaze:
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar 
Put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Pasta Salad - Amy Clutter

1 box tri-color rotini
Colored peppers diced in small bite sized pieces
Grape tomatoes cut in half
Fresh sliced mushrooms cut in half or bite size
1 small can of sliced black olives
Colby/jack cheese cubes cut in half
1 bottle fat free zesty italian dressing

Make the night before event.

Prepare pasta and run under cold water until cool. 
Add other ingredients and put 1/2 bottle of Italian dressing
Cover and refrigerate.
The next day, stir pasta and add more Italian dressing to coat salad.
(You can add onion if you want; green onions might be best)

Lasagna - Eric Anwiler

1 lb Ground Beef
1 lb Italian Sausage
1 large jar Pasta Sauce (Prego Original)
Lasagna Noodles (no cook, soaked in salt water for 10 minutes)
2 16oz Ricotta Cheese
1 Egg
1/2 cup Grated Parmesan Cheese (plus extra)
1 cup Shredded Mozzarella Cheese (plus extra)
1 tsp Salt and Pepper

Brown sausage and ground beef, drain and put sauce in. Simmer for 5 minutes to allow the sauce to absorb flavor. Combine all other ingredients in a bowl (besides noodles). Put meat layer on bottom of pan, then noodles, then cheese layer (with a sprinkle of mozzarella and parmesan over top). Repeat until you reach desired amount. Bake at 350 for 45 minutes (cover with foil for first 25).

Shepherd's Pie - Eric Anwiler

6 Cloves Garlic
1/2 White Onion
2 tbsp Butter
3 Sprigs Fresh Thyme
2 tbsp Flour
1 Small Container Beef Stock
1-1.5 lbs Ground Beef
1 Package Frozen Vegetables (carrots, corn, green beans, and peas)
Salt and Pepper
2 cups Cheddar Cheese

Mashed Potatoes:
2-2.5 lbs Potatoes
4 oz Cream Cheese
Splash of Milk
6 tbsp Butter
Salt and Pepper
(Peel, cube and boil potatoes until cooked. Drain and mash with cream cheese, butter, salt, pepper and add milk until they reach desired consistency.)

In skillet, sweat onion in butter, adding 4 cloves chopped garlic when onions began to turn clear. Add ground beef, brown and drain. Add stock, 2 remaining cloves of garlic (smashed), thyme (half de-stemmed and half whole stem to be removed before baking), frozen veggies and simmer for 5 minutes. Add a rue of flour and 2 tbsp water and simmer for 3 minutes. Allow to cool for 5 minutes. In a 9x13 pan, pour mixture and cover with mashed potatoes. Bake 15 minutes, remove and top with cheddar cheese and bake 5-10 more minutes.

Liege Waffles - Eric Anwiler

2 cups flour

1 cup pearl sugar
1 cup melted butter
3 eggs - room temperature

1 (1/4 ounce) package yeast

1/3 cup warm water (approx 105 degrees)

1 1/2 tablespoons sugar or vanilla sugar
1/8 teaspoon salt

Warm water in microwave for approx 30 seconds and mix in yeast, regular or vanilla sugar and salt. Let the yeast develop for 15 minutes. Meanwhile, melt the butter, but be careful not to burn it (slice butter in small strips and heat for about 45 seconds or less to melt).



Take a large bowl and put in the flour, make a hole in the middle, pour in the yeast mixture. Add eggs and melted butter and knead until you get nice and even dough. Let it rest so the yeast does it's magic and the dough doubles (approx an hour).



Now take pearl sugar and gently mix it in.



Again, let it rest for 15 minutes, in the meanwhile you can turn on the waffle maker so its nice and hot.



Pour the waffle dough into the waffle maker and bake for 3-5 minutes. Because we mixed in the sugar late in the process it will melt and caramelize and give that special Liege waffle taste. Just be careful when you take them out of the waffle maker, caramelized sugar can make them sticky.

Toasted Ravioli and Pesto Dip - Eric Anwiler and Alicia Lemieux

1 pkg stuffed ravioli
1 c bread crumbs
1/2 c finely grated or microplaned parmesan
1 egg
1 tbl water

Dip ravioli in egg and water mixture, then in mixture of bread crumbs and parmesan. Spray pam on baking sheet and raviolis while placing on pan. Bake at 400 for 15-25 minutes.


For Dip:
Mix equal parts pesto and ricotta cheese for dip to serve with ravioli.

Potato Leek Frittata - Eric Anwiler (Martha Stewart)

1 tbl EVOO
1 leek (white and light green parts only) halved lengthwise, rinsed well and thinly sliced (1 cup) or 1/2 white onion
2 c cooked, cubed, peeled potatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 c part skim ricotta or cheddar

Preheat oven to 425. In a 10 in ovenproof nonstick skillet, heat oil over medium high, add leek and potato, and season with salt and pepper. Cook until leek is transparent, about 5 minutes. Add eggs and cheese, season with salt and pepper and stir to combine. Cook undisturbed until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10-13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

Portuguese Kale Soup - Alicia Lemieux

2 tablespoons olive oil
1 pound chorizo (Portuguese sausage), cut into 1/2-inch-thick slices
1 large onion, chopped
6 to 8 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 pound dried navy white beans, soaked overnight and drained
1/4 pound dried red beans, soaked overnight and drain
4 quarts chicken stock
2 large potatoes, peeled and diced
1 bunch kale, stemmed and torn
2 bay leaves
1/4 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
Ground black pepper to taste
Loaf of crusty Portuguese bread 

 

Directions

In a heavy 8 to 9 quart stockpot, heat the olive oil over high heat. Add the sausage and onion and sauté for 2 minutes. Add the garlic, parsley and beans and cook for 2 minutes. Add the chicken stock and bring to a boil. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans are tender, about 1 1/2 hours. Add the potatoes and kale. Continue to simmer for 30 minutes, or until the potatoes are tender. Skim the fat from the top with a large spoon. Serve with crusty Portuguese (or French) Bread

Soda Pop Cake - Gerry Adamson

Base:
1 white cake mix baked according to directions
Remove from oven, and make holes with a fork all over.
In pan on stove, mix 1/2 c boiling water, 1 pkg strawberry jello, and 1 c red soda pop. Pour all over cake.

Top:
Mix 1.5 c milk and 1 pkg vanilla instant pudding. Add cool whip and top cake. Refrigerate cake.

Hawaiian Bread Dip - Gerry Adamson

1 round pan Hawaiian Bread
1 envelope Knorr dry vegetable soup
1 can of deviled ham
1 can of deviled chicken
1 can of water chestnuts, cut up
1 16oz container of sour cream

Mix ingredients, pinch center of bread out and put on plate, put dip in the center of the bread. Put pinched bread around loaf.