Pepperoni Pizza Poppers

Makes 12 poppers

Ingredients

• 1/4 cup grated mozzarella
• 1/4 cup grated parmesan
• 1/4 cup cream cheese (low-fat)
• 1/8 tsp basil
• 1/8 tsp oregano
• Pepper to taste
• Crushed red pepper (optional)
• 1/4 cup chopped pepperoni
• 12 whole peppadew peppers (seeded)
• 1/2 cup spaghetti sauce
• Additional 1/4 cup mixed parmesan and mozzarella

Directions

1. Preheat oven to 400 degrees
2. Mix mozzarella, parmesan, cream cheese, basil, oregano, pepper and crushed red pepper
3. Add pepperoni and stir until equally distributed
4. Stuff each pepper with as much cheese mixture as possible
5. Place stuffed peppers in a deep baking dish
6. Pour sauce over top of peppers
7. Sprinkle with remaining cheese
8. Bake for 10 minutes, or until hot throughout

Orange Chicken

Adapted from A Cook's Quest · Serves 2-3

Ingredients

• 1 lb boneless, skinless chicken breast (bite-sized)
• 1 tsp orange zest
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp granulated garlic
• 6 oz orange juice (3 medium oranges)
• 3 Tbsp brown sugar
• 3 Tbsp ketchup
• 2 tsp soy sauce
• Crushed red pepper to taste

Directions

1. Place raw chicken in a bowl
2. Sprinkle with orange zest, 1/4 tsp salt, pepper, garlic. Rub into chicken
3. Mix remaining ingredients in a separate bowl
4. Heat 1 Tbsp olive oil in a sauce-pan over medium-high heat
5. When oil sizzles, add chicken. Cook until browned (about 7 min)
6. Slowly add sauce mix, loosening browned bits first
7. Bring to a boil, reduce to low simmer, cover for 20 minutes
8. Optional: remove lid, boil to reduce sauce to desired thickness
9. Serve over your favorite rice or grain

Shakshuka

Serves 2

Ingredients

• 1 Tbsp olive oil
• 1/2 medium onion (chopped finely)
• 1 small red pepper (chopped finely)
• 1/2 jalapeno (seeded, chopped finely)
• 2 garlic cloves (chopped finely)
• 1/2 tsp paprika
• 1/2 tsp cumin
• 2 medium vine-ripe tomatoes
• 1/2 tsp salt
• 1 Tbsp shredded parmesan
• 2 large eggs

Directions

1. Pre-heat oven to 350 degrees
2. Heat olive oil in an oven-proof skillet over medium heat
3. Add onion, pepper and jalapeno, reduce to medium-low
4. Cook until soft, about 20 minutes
5. Pulse tomatoes in food processor 5-8 times
6. Increase heat to medium-high, add garlic, cook 3 minutes
7. Add cumin & paprika, cook until fragrant, about 1 minute
8. Add tomatoes, simmer 10 minutes stirring occasionally
9. Turn heat off, sprinkle parmesan over mixture
10. Slowly crack eggs over the top — don't break the yolk
11. Bake 7-8 minutes until whites are solid, yolks still "wobbly"
12. Remove and serve in skillet. Enjoy!

Homemade Meatballs

Based on Rao's recipe · Makes ~18 meatballs

Ingredients

• 1 lb Ground beef, sirloin or pork (or combo)
• 1 Large Garlic Clove (crushed)
• Salt & Pepper to taste
• 1 Egg (room temperature)
• 3/4 cup Water (room temperature)
• 3/4 cup fresh Reggiano or Pecorino (grated)
• 1/2 cup Seasoned Breadcrumbs

Directions

1. Preheat oven to 425
2. Place meat in a tall mixing bowl and press into the bowl
3. Put garlic on top, lightly rub around
4. Sprinkle with salt & pepper
5. Crack egg on top — you have NOT mixed yet, you are layering
6. Pour water over the mixture
7. Sprinkle cheese over the water like a tablecloth
8. Cover cheese with breadcrumbs
9. Mix from the outside to the middle and fold. Go around twice. Do NOT over handle
10. Roll into meatballs, place on a greased cookie sheet
11. Bake 15-18 minutes until tops start to brown
12. Place in your favorite sauce and simmer at least 30 minutes
13. Serve over pasta or on hoagie rolls

Causa Rellena

Based on a traditional Peruvian dish · Serves 4-6

Chicken Salad

• 2 cups cooked chicken breast, shredded
• 1/2 cup mayonnaise
• 1/2 tsp yellow mustard
• 1/2 tsp brown mustard
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/4 tsp paprika

Mix all ingredients with a fork, breaking chicken down further. Set aside.

Mashed Potato Salad

• 1.5 lb Yukon Gold Potatoes, peeled and cubed
• 1/2 tsp chili powder
• 2 garlic cloves, crushed
• 1 tsp olive oil
• Juice of 1 large lime
• Salt & pepper to taste

Boil potatoes 12 minutes. Drain, mash with spices, oil and lime. Set aside.

Tapanade

• 1/2 cup fresh parsley
• 20 Stuffed Manzanilla Olives
• 2 cloves garlic
• 1 tsp olive oil

Pulse in food processor 10-20 times.

Assembly

1. Potato salad and chicken salad should still be warm
2. Line a bowl with plastic wrap, leaving overhang
3. Place potato salad into the bottom and smooth down
4. Spread the tapanade over the potato layer
5. Smooth chicken salad onto the top. Cover and refrigerate until cold
6. When cold, place serving dish upside down on the bowl, flip over, remove plastic wrap
7. Top with parsley, olives and hard boiled eggs

Southwest Pizza

Adapted from Life and Kitchen · Makes 4 individual pizzas

Ingredients

• 1 tube of refrigerated biscuit dough (using 4 biscuits)
• Cooking spray
• 2 cups prepared black beans (rinsed)
• 1 chipotle chile en adobo, minced + 2 tsp adobo sauce
• 1/2 tsp chili powder
• 1/2 tsp cumin
• Salt to taste
• 1 small tomato, diced
• 1/2 cup monterey jack cheese, shredded
• 1/2 cup cheddar cheese, shredded
• 1/4 cup cilantro, roughly chopped

Directions

1. Preheat the oven to 375
2. Cover a cookie sheet in foil and spray with cooking spray
3. Take each biscuit and press flat to about 5 inches in diameter. Place on cookie sheet
4. Bake dough until it just begins to brown, about 4 minutes. Remove and press flat
5. In a bowl, add beans, chipotle, adobo and spices. Mash together leaving some chunks
6. Salt mixture to taste
7. Spread 1/4 of the bean mixture onto each pizza dough
8. Sprinkle the tomato on each pizza
9. Bake for approximately 3 minutes, or until beans are warm
10. Remove and sprinkle evenly with both cheeses
11. Return to oven and bake until cheese melts (about 3-5 minutes)
12. Remove and sprinkle with cilantro

Bacon Beef Stew

Slow cooker recipe · Serves 4-6

Ingredients

• 2 lb bottom round (bite-sized pieces, or pre-cut stew beef)
• 8 slices thick cut bacon (chopped, separated into 2 portions)
• 2 large bay leaves
• 4 whole cloves
• 10 whole peppercorns
• 1 dried chili pepper of choice (optional)
• 2 tsp each: salt, pepper, paprika
• 2 tsp Goya Adobo Seasoning with Pepper
• 1 tsp French thyme
• 2 medium russet potatoes (1 inch cubes)
• 1 medium purple top turnip (1 inch cubes)
• 1 lb carrots (peeled and sliced)
• 1 medium onion (quartered)
• 3 large garlic cloves (roughly chopped)
• 8 dashes Worcestershire sauce
• 14 oz can diced tomatoes
• 14 oz Beef Broth
• 1 cup water
• 1 tsp sugar

Directions

1. Place beef in the bottom of the slow cooker
2. Put bay leaves, cloves, peppercorns and chili pepper in a cheesecloth or tea filter bag. Place on top of beef
3. Mix together salt, pepper, paprika, adobo and thyme. Set aside
4. Add potatoes, turnip, carrots, onion and garlic to the crockpot
5. Sprinkle seasoning mix over the ingredients
6. Add Worcestershire, then tomatoes, broth, and water
7. Sprinkle half of the chopped bacon over the top
8. Cook on high for 4 hours (or low for 8 hours)
9. Remove seasoning bag. Stir in sugar. Adjust salt to taste
10. Before serving, cook remaining bacon until crispy
11. Ladle stew into bowls and sprinkle crispy bacon over the top

Homemade Green Bean Casserole

Serves 6-8 as a side dish

Crispy Onion Topping

• 2 large onions, thinly sliced into rings
• 1/2 cup flour (or gluten-free flour)
• 1/2 tsp salt
• 1/4 tsp pepper
• Oil for frying

Mushroom Cream Sauce

• 2 Tbsp butter (or dairy-free butter)
• 8 oz cremini mushrooms, sliced
• 2 garlic cloves, minced
• 2 Tbsp flour
• 1 cup chicken or vegetable broth
• 1 cup heavy cream (or full-fat coconut cream for dairy-free)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg

Casserole

• 1.5 lbs fresh green beans, trimmed and halved
• Salt for blanching water

Directions

1. Preheat oven to 375°F
2. Onion topping: Toss onion rings in flour, salt and pepper. Fry in batches until golden and crispy. Set aside on paper towels
3. Green beans: Blanch in salted boiling water for 5 minutes. Transfer to ice bath, then drain well
4. Sauce: Melt butter over medium heat. Add mushrooms, cook until golden (about 5 min). Add garlic, cook 1 minute
5. Sprinkle flour over mushrooms, stir 1 minute. Slowly whisk in broth, then cream
6. Simmer until thickened, about 3-4 minutes. Season with salt, pepper and nutmeg
7. Toss green beans with the mushroom sauce. Transfer to a baking dish
8. Top with half the crispy onions
9. Bake 20-25 minutes until bubbly
10. Top with remaining crispy onions and serve immediately

Easy Frittata

Infinitely customizable · Serves 4

Ingredients

• Cooking spray
• 1.5 cup of your choice of fillings, chopped or sliced (if using meat, it should be precooked)
• 1.5 cup of your favorite shredded cheese
• 7 large eggs
• 1.5 Tbsp water or milk
• 0.5 tsp seasoning salt
• 1 Tbsp cream cheese

Directions

1. Preheat oven to 380 degrees
2. Spray a 9×9 metal pan with cooking spray
3. Spread your filling evenly over the bottom of the pan
4. Spread your cheese evenly over the filling
5. In a separate bowl, beat together the eggs, water or milk, and seasoning until it begins to foam on top
6. Pour egg mixture evenly over the ingredients in the pan
7. Divide your cream cheese into dime-sized dollops and place evenly over the pan
8. Place the pan in the oven and bake for approximately 20 minutes, or until the entire top of the frittata is dry
9. Remove from the oven and let cool for 5 minutes. Enjoy!

Masoor Ki Daal

Adapted from Chocolate & Chillies · Serves 2-3

Ingredients

• 1.5 inch ginger root (peeled & chopped)
• 3 large garlic cloves (peeled)
• 1 tsp + 1 Tbsp olive oil
• 2 Tbsp water
• 1 cup split red lentils (soaked 15 min, drained)
• 2.5 cups water
• 1/2 tsp red chili flakes
• 1/2 tsp salt
• Juice from 1 large lemon (~3 Tbsp)

Directions

1. Place ginger, garlic, 1 tsp olive oil and 2 Tbsp water in a food processor. Blend until almost smooth
2. Place lentils, 2.5 cups water, ginger/garlic paste, chili flakes and salt in a 4-quart pot
3. Bring to a boil, reduce to a simmer and partially cover
4. Simmer for 10 minutes or until lentils are cooked
5. Remove from heat and stir in lemon juice
6. Place 1 Tbsp olive oil in a large skillet over high heat
7. When oil is very hot, slowly add lentils
8. Simmer for 1 minute
9. Taste for salt, pepper and additional lemon
10. Serve with fresh crusty bread & enjoy!

Grilled Potatoes & Peppers

Perfect summer side · Serves 4

Ingredients

• 2 Tbsp olive oil
• 2 large Idaho potatoes (washed, cubed)
• 1 small red pepper (seeded, cut into 1/2 inch pieces)
• 1 small green pepper (seeded, cut into 1/2 inch pieces)
• 1 small vidalia onion (cut into 1/2 inch pieces)
• 14 oz can diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder

Directions

1. Pour 1 Tbsp olive oil into your grill-safe pan and spread to cover the bottom
2. Place pan on the grill and heat grill to about 450 degrees
3. Place prepped potatoes, peppers, and onions in a mixing bowl
4. Pour remaining olive oil over vegetables and mix well
5. Sprinkle seasonings over the vegetables and mix
6. Pour vegetable mixture into the hot pan on the grill
7. Pour diced tomatoes over the top and close the grill
8. After 15 minutes, stir the veggies making sure to get to the bottom
9. Cook for an additional 30-45 minutes until potatoes are cooked through, stirring occasionally
10. Serve with your favorite grilled protein!

Baked Chicken, Carrots & Potatoes

Comfort food classic · Serves 2

Ingredients

• 2 bone-in, split chicken breasts
• 3 medium carrots (peeled and sliced)
• 1 large Idaho potato (peeled, bite-sized chunks)
• 1 Tbsp + 1 Tbsp olive oil
• 1 Tbsp Adobo Seasoning
• 2 tsp black pepper
• 1 tsp salt

Directions

1. Preheat oven to 380 degrees
2. Bring a pot of salted water to a boil. Add potatoes and carrots, boil 10 minutes, drain
3. Mix together Adobo Seasoning, salt and pepper
4. Pour 1 Tbsp olive oil and 1/3 of the seasoning over the potatoes/carrots. Mix and set aside
5. Rinse and pat dry chicken breasts
6. Raise the chicken skin and sprinkle half the remaining seasoning underneath. Rub in
7. Sprinkle the rest of the seasoning over the skin. Rub in
8. Place potato/carrot mixture in the bottom of a greased baking dish
9. Place chicken breasts on top. Drizzle with remaining olive oil
10. Bake 40-55 minutes until chicken is cooked through
11. Halfway through, stir potato/carrot mixture
12. Optional: broil 5 minutes at the end to crisp the skin

Bacon & Spinach Stuffed Chicken

Also great as a dip! · Serves 2

Ingredients

• 2 boneless, skinless chicken breasts
• 4 slices thick cut bacon (diced)
• 1 large garlic clove (chopped)
• 3 oz fresh baby spinach
• 3 oz cream cheese (low-fat)
• 1/4 cup + 1/8 cup fresh shredded parmesan
• 1/4 tsp salt
• 1/2 tsp pepper (divided)
• 1/4 tsp paprika
• 1/2 tsp all-seasoning (like Adobo)
• 1/2 cup flour
• 1 egg (beaten)
• 1 cup panko bread crumbs
• Cooking spray
• 6 wooden toothpicks

Directions

1. Preheat oven to 375 degrees
2. Cook diced bacon in a frying pan until crispy. Remove to paper towels
3. Pour out grease leaving about 1 Tbsp. Add garlic, cook until translucent
4. Add spinach, toss and stir until wilted. Place in a mixing bowl
5. Mix together salt, 1/4 tsp pepper, and paprika. Rub onto both sides of chicken
6. Cut a horizontal slit through the middle of each breast for stuffing
7. Stir cream cheese, parmesan, 1/4 tsp pepper, and bacon into the spinach
8. Stuff each chicken breast with half the mixture. Close with toothpicks
9. Set up breading station: flour → beaten egg → panko mixed with all-seasoning
10. Coat each stuffed breast: flour, egg, panko. Place in sprayed baking dish
11. Spray tops with cooking spray
12. Cover with foil and bake 12 minutes
13. Remove foil and bake another 25 minutes until cooked through
14. REMOVE THE TOOTHPICKS before serving. Enjoy!

Three Types of Homemade Salsa

Traditional Salsa

• 1 lb tomatoes (use your favorite type)
• 1 jalapeno (deseeded, or include seeds for heat)
• 1 small vidalia onion (peeled and quartered)
• 3 cloves of garlic (peeled)
• 1/2 cup fresh cilantro
• Juice of 2 large limes
• Salt to taste

1. Place all ingredients except lime juice and salt in a blender or food processor
2. Blend to your desired consistency — pulse for chunky salsa
3. Place salsa in a bowl and add lime juice and salt to taste
4. Cool in the refrigerator for at least an hour
5. Salsa will keep in the refrigerator for about 1 week

Roasted Tomatillo & Poblano Salsa

• 3/4 lb tomatillos (peeled, washed and halved)
• 1 large poblano (stem removed)
• 3 garlic cloves (do NOT peel)
• 1 small vidalia onion
• 1/2 cup fresh cilantro
• 1/8 tsp salt

1. Turn oven onto broil
2. Place tomatillo (cut side down), poblano (whole) and garlic on a cookie sheet under the broiler
3. When poblano blisters, flip it. Remove when 2nd side blisters
4. Remove garlic at the same time. Remove tomatillo when it blisters
5. Peel poblano skin and garlic peel
6. Place all roasted veggies, onion and cilantro in blender. Blend to desired consistency
7. Stir in salt. Refrigerate and eat cold

Citrus Corn Salsa

• 2 cups corn kernels (about 2 cobs fresh)
• 1/2 large granny smith apple (peeled, chopped to corn kernel size)
• Juice of 1 orange (1/4 cup)
• Juice of 1 lime
• 1 tsp grated lime zest
• 1/2 tsp sugar
• Pinch of cayenne pepper (optional)
• Salt to taste

1. Mix corn and apple in a bowl
2. In a separate bowl, mix orange juice, lime juice, lime zest, sugar and cayenne
3. Pour liquid over the corn mixture
4. Salt to taste
5. Allow to marinate for at least an hour before serving

Chicken & Dumplings

Serves 4

Ingredients

• 1 lb cooked boneless, skinless chicken breast
• 3 Tbsp butter or butter substitute
• 1 large russet potato (peeled, 1/4 inch cubes)
• 2 stalks celery (chopped)
• 2 carrots (peeled and chopped)
• 2 garlic cloves (chopped)
• 1/2 small vidalia onion (chopped)
• 3 dashes worcestershire sauce
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/4 tsp thyme
• 1/3 cup flour
• 4 cups chicken broth
• 1 cup water
• 1 cup broccoli florets
• 1 cup Bisquick
• 1/4 cup milk
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Directions

1. Melt butter in a large stock pot over medium-high heat
2. Add potato, celery, carrots, garlic and onion
3. Add worcestershire, pepper, salt and thyme. Cook until carrots begin to soften, about 5 minutes
4. Add flour and stir well for 30 seconds
5. Add 1 cup broth and stir to deglaze. Add remaining broth and water
6. Bring to a boil, reduce to low simmer
7. Add chicken and broccoli
8. Mix Bisquick, milk, pepper, garlic powder and paprika in a separate bowl
9. Drop Bisquick mixture into soup by the teaspoon
10. Simmer 5 minutes, stir, then simmer 10 more minutes

Blackened Chicken Sandwich

Serves 4

Blackened Seasoning

• 1.5 Tbsp paprika
• 2 tsp salt
• 1.5 tsp garlic powder
• 2 tsp onion powder
• 1/2 tsp ground cayenne pepper
• 2 tsp black pepper
• 1/2 tsp french thyme
• 1/2 tsp oregano

1. Mix all ingredients together
2. Store in air-tight container

Cajun Mayo

• 1 Tbsp mayo
• 1 tsp ketchup
• 1/4 tsp horseradish
• 4-10 dashes hot sauce
• Blackened seasoning to taste

1. Mix all ingredients together
2. Refrigerate at least 20 minutes before serving

Blackened Chicken

• 2 boneless, skinless chicken breast halves (pounded)
• 4 Tbsp blackened seasoning
• 1 Tbsp butter (divided into 8 pieces)
• 4 crusty bread rolls

1. Cut each chicken piece in half lengthwise
2. Coat each piece liberally with blackened seasoning, pat into chicken
3. Heat grill pan with non-stick spray over medium-high
4. Cook chicken 5 minutes per side, adding butter pats when flipping
5. Continue cooking until done, flipping and buttering
6. Serve on toasted rolls with Cajun mayo and pickles

Corned Beef & Cabbage

Serves 4-6

Ingredients

• 1 corned beef (3-4 lbs)
• 1 tsp mustard seed
• 1 tsp peppercorns
• 2 bay leaves
• 3 Tbsp horseradish (divided)
• 1 head cabbage (cored, cut into eighths)
• 1 lb russet potatoes (peeled and cubed)
• 1 lb carrots (peeled and sliced)
• 2 Tbsp butter
• 2 Tbsp flour
• 1 Tbsp yellow mustard
• 1 Tbsp capers (rinsed)
• Salt & pepper to taste

Directions

1. Place corned beef, mustard seed, peppercorns and bay leaves in a large pot. Cover with water (1 inch over top)
2. Bring to a very soft boil, cover and simmer ~3 hours until fork-tender
3. Remove beef to a plate and cover with foil
4. Bring liquid to a rolling boil. Add 1 Tbsp horseradish and cabbage
5. Cook cabbage until tender (~4 min). Remove and cover
6. Add potatoes and carrots to liquid. Boil ~15 minutes. Remove and cover
7. For sauce: melt butter in a saucepan over medium-low
8. Add flour, stir to form a dough ball
9. Add cooking liquid one ladle at a time, stirring smooth between each
10. Add remaining horseradish, mustard, capers, salt and pepper
11. Slice corned beef and serve with veggies and sauce

Stove Top Wings

Serves 4

Ingredients

• 2 lbs raw chicken wings
• 4 cups chicken broth
• 1/2 cup barbecue sauce
• 1/4 cup hot sauce (optional)
• 4 dashes worcestershire sauce
• 1 dried pasilla pepper
• 2 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp mesquite seasoning (optional)
• 4 Tbsp vegetable oil

Directions

1. In a large pot over medium-high, add wings, broth, BBQ sauce, hot sauce, worcestershire and dried pepper
2. Bring to a low boil, cook 10 minutes until chicken is cooked through
3. Mix flour, salt, pepper, paprika, garlic and mesquite seasoning in a bowl
4. Heat oil in a heavy pan over medium-high
5. Remove wings from liquid, sprinkle flour mixture on each side
6. When oil sizzles, add wings in batches
7. Cook ~1 minute per side until nicely browned
8. Remove to paper towel-lined plate
9. Serve as-is or with your favorite dipping sauce

White Bean Dip

Ingredients

• 1 – 14.5 oz can of white kidney beans
• 1 heaping tablespoon of plain yogurt
• 1 garlic clove (peeled)
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/4 tsp chili powder

Directions

1. Put all ingredients in blender or food processor. Blend until desired consistency
2. Adjust seasoning to taste
3. If too thick, add a teaspoon of yogurt at a time and blend
4. Serve with tortilla chips, Pretzel Crisps, or veggies

Maple Apple Mustard Chicken

Chicken Ingredients

• 2 bone-in, skin on, split chicken breasts
• Salt
• 1 medium sweet apple (skin & seeds removed, chopped)
• 1/4 cup maple syrup
• 1/4 cup brown mustard
• 1/4 cup sweet white wine (Riesling)

Chicken Directions

1. Rinse and dry chicken, place in baking dish, sprinkle with salt
2. Blend apple, mustard, maple syrup and wine in food processor until almost smooth
3. Pour over chicken, marinate at least 1 hour (or overnight)
4. Remove from fridge 30 min before cooking
5. Preheat oven to 375°F, bake about 1 hour until cooked through
6. Rest 10 minutes before serving

Polenta Fries Ingredients

• 1 cup milk (not skim)
• 2 cups chicken broth
• 2 Tbsp Maple & Sea Salt Butter
• 1 3/4 cup Polenta or Corn Meal
• 2 Tbsp Maple Syrup (divided)
• Sea Salt to taste

Polenta Fries Directions

1. Boil milk, broth and butter in heavy sauce pan, stirring frequently
2. Add polenta, reduce heat, stir until it separates from sides of pan
3. Stir in 1 Tbsp maple syrup, spread on baking sheet
4. Drizzle remaining syrup, sprinkle with salt, refrigerate until cool
5. Cut into fry shapes, spray with cooking spray
6. Bake at 375°F for 1 hour or until browned

Fall Vegetable Hash

Hash Ingredients

• 3 strips thick cut bacon, diced (optional)
• 2 Tbsp butter
• 6 brussel sprouts (washed and diced)
• 1/2 large Idaho potato (diced, skin on)
• 1/2 large sweet potato (peeled and diced)
• 1/2 small onion (diced)
• 1/4 cup chicken or vegetable broth
• 4-10 dashes hot sauce (optional)

Hash Directions

1. Cook bacon until crispy, remove to paper towels, keep 1 Tbsp grease
2. Add 1 Tbsp butter, brussel sprouts, potatoes, onion, broth and half the hot sauce
3. Cover and cook 5 min, stir, add remaining butter, cover 5 more min
4. Remove lid, season, add remaining hot sauce and bacon
5. Turn heat to high, cook stirring frequently until browned

Mashed Potatoes & Gravy

Mashed Potato Ingredients

• 2 large Idaho Potatoes (peeled, cut in eighths)
• 1 Tbsp Adobo Seasoning
• 2 Tbsp butter
• 2 Tbsp sour cream
• 1/4 cup milk

Mashed Potato Directions

1. Boil potatoes with Adobo until fork-tender (~15 min)
2. Drain, add butter, sour cream and milk
3. Mix with hand mixer until desired consistency

Gravy Ingredients

• 2 Tbsp butter
• 2 Tbsp flour
• 1/4 cup turkey/chicken drippings
• 3/4 cup broth

Gravy Directions

1. Melt butter, add flour, stir until smooth ball
2. Gradually add broth mixture, stirring out lumps each time
3. Cook over medium-low 2 minutes, serve over everything!

Pot Roast Soup

Ingredients

• 1 Tbsp olive oil
• 1 small vidalia onion (halved and sliced)
• 1 Tbsp brown sugar + 1 Tbsp water
• 1 lb leftover cooked pot roast (bite sized)
• Additional veggies (carrots, potatoes, beans)
• 2 Tbsp butter
• 2 Tbsp flour
• 4 cups beef broth
• 1/2 cup sweet white wine or vermouth
• 8 oz tomato sauce + 8 oz water
• 1 tsp sugar, 2 bay leaves

Directions

1. Heat olive oil, cook onions with salt until soft (~7 min)
2. Mix broth, wine, tomato sauce and water; set aside
3. Sprinkle brown sugar and water over onions, cook on medium-high until absorbed
4. Add pot roast and veggies, cook 5 min, then remove to plate
5. Melt butter in empty pan, scrape brown bits, add flour and stir until smooth
6. Gradually add broth mixture, stirring out lumps
7. Bring to boil, add sugar, bay leaves, salt and pepper
8. Return pot roast mixture, simmer 20 min
9. Serve with fresh bread and butter!

Asian Inspired Spicy Wings

Ingredients

• 2 lbs chicken wings (whole)
• 1 cup chicken broth
• 1/2 cup soy sauce
• 2 tsp fresh chopped ginger
• 1/4 cup honey
• Red pepper flakes (optional)
• 1 cup Pepper Jelly

Directions

1. Preheat oven to 350°F
2. Whisk broth, soy sauce, honey and ginger
3. Place wings skin side up in deep oven-proof pan
4. Pour sauce over wings, marinate 15 min
5. Bake 30 min, flip wings, reduce to 300°F
6. Cook 30 min, flip again (skin up), bake 30 more min
7. Mix pepper jelly with 1/4 cup pan liquid, whisk smooth
8. Heat grill or pan to high
9. Dip wings in jelly mixture, cook until crispy both sides
10. Serve with your favorite dipping sauce!

Tomato Lentil Rice Soup

Adapted from The Mom 100 Cookbook

Ingredients

• 4-6 pieces thick cut bacon (chopped)
• 1 Tbsp Olive Oil
• 1 small onion (chopped)
• 1 large carrot (peeled and chopped)
• 1 cup long-grain rice
• 1 tsp crushed garlic
• 1 tsp thyme
• 3/4 cup lentils (red lentils)
• 28 oz can crushed tomato
• 8 oz can tomato sauce
• 4 cups chicken broth
• 1 cup water
• 1 tsp sugar
• Parmesan cheese (optional)

Directions

1. Cook chopped bacon until crispy, remove to paper towels
2. Remove all but 1 Tbsp bacon grease, add olive oil
3. Add onions and carrots, cook 5-8 min until tender
4. Add rice, thyme and garlic, stir well, cook 1 min
5. Add lentils, tomatoes, tomato sauce, broth and water
6. Bring to a boil, stirring frequently
7. Add sugar, salt and pepper to taste
8. Simmer on medium-low for 30 minutes
9. Top with bacon crumbles and parmesan

Smokey Spiced Bruschetta

Ingredients

• 8 oz Yellow Grape Tomatoes (chopped)
• 1/8 tsp salt
• 1-2 large garlic cloves (crushed)
• 1/8 vidalia onion (finely chopped)
• 1 smoked serrano pepper (rehydrated, chopped fine)
• 2 Tbsp chopped fresh basil
• 1/4 tsp sugar
• 1 Tbsp olive oil
• 1 Tbsp balsamic vinegar

Directions

1. Place chopped tomatoes in strainer, sprinkle with salt, let stand 2 hours
2. Combine tomatoes, garlic, serrano, onion and basil
3. Add sugar, oil and vinegar, stir well
4. Refrigerate 1 hour to overnight
5. Serve on crispy french bread, chicken, salads, or pretzel crisps!

Chile Berry Cooler

Spicy Mint Simple Syrup

• 3/4 cup sugar
• 3/4 cup water
• 10 rehydrated pequin peppers
• 1 Tbsp dried mint

1. Boil all ingredients over medium heat, stirring constantly, for 2 min
2. Strain through mesh into glass container, press remnants
3. Cool and refrigerate (makes 1 cup)

Berry Cooler

• 10 fresh bing cherries (pitted)
• 6 large strawberries (quartered)
• 1/4 cup spicy mint simple syrup
• Ice
• Seltzer, ginger ale, or prosecco
• 1/8 cup superfine sugar + 2 crushed pequin peppers
• 1 lime wedge

1. Blend cherries, strawberries and syrup until smooth
2. Mix sugar and crushed peppers on a plate
3. Rim glass with lime, press into sugar mixture
4. Fill with ice, add 1/8 cup berry mixture
5. Top with your liquid of choice, garnish and enjoy!