Eliana's Eats

E L I A N A ' S E A T S

F a v o r i t e s f r o m f a m i l y , f r i e n d s , t h e h o m e k i t c h e n & m o r e

E L I A N A ' S E A T S

D e d i c a t e d t o e v e r y o n e w h o h a s e v e r b r o u g h t j o y i n t o m y l i f e t h r o u g h f o o d - t h a n k y o u

SWEETS

HOMEMADE NAAN

Yields: 10 pieces | Recipe by Sylvia Fountaine (Feasting at Home)

Ingredients:

2 cups unbleached all-purpose flour (or a combo of ½ wheat and ½ unbleached white bread flour)

1 tsp sugar

1 tsp instant yeast

1.5 tsp salt, plus more for sprinkling

¾ cup warm water

¼ cup plain yogurt

1 tbsp olive oil

Ghee for brushing

2 cloves garlic, minced (optional)

1-2 tbsp fresh cilantro for garnish (optional)

Water spritz bottle

Steps:

1. In a large bowl, whisk flour, sugar, yeast, and salt together. If adding whole spices, add them now.

2. In a medium bowl, stir ¾ cup warm water with olive oil and yog urt.

3. Pour the yogurt mixture into the flour mixture and combine with a fork. With a floured hand, knead the dough for 1 -2 minutes. The dough should feel soft, but not sticky. If sticky, add a little more flour. Form a ball. Drizzle with a little olive oil to coat all sides of the ball and place it back in the same bowl. Cover with plastic wrap.

4. Place the bowl in a warm spot and let rise until it almost doubles in size, roughly 45 -60 minutes.

5. When dough has risen, place it on a well -floured surface, and roll into a 10 -inch log, then divide the log into 10 pieces.

6. Roll each piece out into a ⅛-¼ inch thick oval, about 4x7 inches long. They don’t have to be perfect and can be any shape, just make sure thickness is uniform and not more than ¼ inch thick. If adding garlic, press some of the finely minced garlic into the dough on one side, just using your fingers.

7. Heat a dry cast iron skillet over medium to medium -high heat. Spray one side of a naan piece, and place it spritzed side-down in the hot skillet. Coo k until bubbles appear on the surface, and bottoms are golden before flipping. Cook on the other side until the bubbles are deeply golden. Make them one at a time and set aside as you go.

8. When all naan are cooked, brush each one with ghee. Right before serving, sprinkle with chopped cilantro or parsley.

BAKED BUFFALO WINGS

Yields: 6 servings | Recipe by Sara Welch ( Dinner at t he Zoo)

Ingredients:

3 pounds “party style” chicken wings

1 tbsp baking powder

1 tsp salt

½ tsp pepper

½ tsp garlic powder

½ tsp onion powder

½ cup Frank’s Red Hot Sauce

4 tbsp butter, melted

1 tbsp honey

Optional: celery sticks and ranch dressing for serving

Steps:

1. Preheat the oven to 400 ° F. Line a sheet pan with foil and place a nonstick oven safe rack on top of the pan.

2. Place the chicken wings in a bowl. Add the baking powder, salt, pepper, garlic powder and onion powder.

3. Toss to coat the chicken evenly with the baking powder and spices.

4. Place the wings on the rack in a single layer.

5. Bake for 45 minutes or until wings are light golden brown and crispy.

6. In a small bowl, whisk together the hot sauce, butter and honey.

7. Pour the sauce over the wings and toss to coat evenly.

8. Serve with celery sticks and ranch dressing.

EASY BAGUETTES

Yields: 2 baguettes

Ingredients:

3 ¼ cups all-purpose, unbleached flour (or 50/50 mixture of bread flour), divided into 1 cup and

2 ¼ cup porti ons, plus more for hands and pan

2 tsp instant yeast

2 tsp kosher salt

1.5 cups cool water

1 tbsp chopped fresh herbs, 1 tsp dried (rosemary, thyme, and basil are best)

Olive oil or one egg for brushing

Cornmeal for dusting pan

Steps:

1. In a large un -greased bowl, stir yeast, salt, herbs (optional), and one cup of the flour together. Pour in the cool water and stir with a wooden spoon or rubber spatula until smooth, no lumps.

2. Gradually add in the rest of your flour, stirring until it becomes difficult and you need to work the dough with floured hands on a clean surface.

3. Knead until your ball of dough is smooth and sticky, but not so sticky it is wet.

4. Place your dough back into your bowl and cover with a kitchen towel or plastic wrap. Let rise at 2-3 hours at room temperature or outside, if it is warm. Dough should double in size.

5. Flour your hand and punch down the dough. Take a knife and separate the dough into two balls. ( Optional: for best flavor, wrap the dough balls securely in plastic wrap, and let set in the refrigerator for up to 3 days before moving on to the next step.)

6. Lightly flour one large nonstick baking sheet with flour or cornmeal. Flour your hands and then shape your dough balls into baguettes (about 9x3 inches), placing one on each side of the sheet. (It’s ok if your baguettes deflate during this process.)

7. Loosely cover with your kitchen towel and allow to rest at room temperature for 45 minutes.

8. Preheat the oven to 475° F. When ready to bake, use a very sharp knife to score the bread loaves with 3 slashes, about 1/2 inch deep.

9. Brush the loaves with either olive oil or an egg wash.

10. Bake for 17 -20 minutes or until the crust is golden brown. Bread is done when it sounds hollow when it is tapped. Cool for at least 5 minutes before slicing and serving.

RICE COOKER GOLDEN RICE

Yields: 4 servings | Recipe by Denise Bustard ( Sweet Peas and Saffron)

Ingredients:

1 cup basmati rice

1 tbsp coconut oil (or unsalted butter)

½ tsp turmeric

¼ tsp ground ginger

¼ tsp salt

½ tsp onion powder

½ tsp garlic powder

2 cups chicken stock

Steps:

1. Before cooking, rinse the rice in a colander under the tap 2 -3 times until water becomes clear.

2. Add the rinsed basmati ric e, coconut oil, turmeric, ground ginger, salt, onion powder, garlic powder and chicken stock to your rice cooker. Stir until evenly distributed.

3. Once the cook time is up, fluff with a fork and enjoy!

GRANDMA FLORENCE’S BAKED SAUERKRAUT

Yields: 4 -5 servings

Ingredients:

1 quart sauerkraut (4 cups)

¼ cup sliced onion

2 tbsp butter or bacon grease

2 or 3 medium sliced baking apples (rome preferred)

1.5 cups white wine

½ cup beef stock

1 tsp brown sugar

1 tsp celery seeds

Steps:

1. Drain sauerkraut of its brine slightly.

2. Sauté onion in butter or bacon grease until transparent. Add sauerkraut and stir, cooking slowly.

3. Wash, peel, and core apples. Dice into bite size pieces and add to pan.

4. Add white wine and enough stock to cover. Simmer uncovered on low for 30 minutes.

5. Preheat oven to 325° F.

6. Add brown sugar and celery seeds. St ir, pour mixture into glass baking dish and bake for 30 more minutes.

KHACHAPURI

Yields: 4 -5 servings

Ingredients:

Dough:

1 lb of pizza dough (equivalent to one ball of dough, Sugar Spun Run recipe preferred)

Optional: a sprinkle of fresh dill and a sprinkle of onion powder

1 egg, lightly beaten in a small dish for wash

Filling:

4 cups shredded sulguni cheese

¼ tsp fresh dill

1 tsp onion powder

1 egg, room temperature

Topping (optional):

4 small pats of butter

Sprinkle of fresh shredded parsley

1 egg, cracked into a small bowl

Steps:

1. Make your pizza dough per instructions. ( Optional: add a little fresh dill and onion powder to the dry ingredients before adding the wet).

2. While your dough is rising (30 minutes, if using Sugar Spun Run recipe), shred your cheese into a large bowl. Add dill and onion powd er and stir.

3. In the bowl, make a little well in the center and add your egg. Lightly beat the egg with a fork before mixing it with the rest of the cheese.

4. Lightly flour a cookie sheet and rolling pin.

5. Roll out your dough to stretch it across most of your cookie sheet. Let rest for five minutes and preheat your oven to 375 ° F.

6. Line the edges of your dough with cheese, then fold the longest sides over one time and pinch closed to make a cheesy crust. Next, carefully fold the shortest ends into a rounded corner, and then twist each side to form a bread knot. This will make a boat.

7. Brush the crust of the boat with egg wash (spare the boat center).

8. Fill the boat with your remaining cheese filling. Bake for 20 minutes.

9. When 20 minutes have passed, remove your bre ad and turn the oven to a low broil. Add two pats of butter to each side of the cheese filling, and pour your egg in the center on top. Quickly put the boat back in the oven, and broil for about one minute, or until you can see the yolk turning white.

10. Serve immediately by using a fork to mix the egg with the gooey cheese.

ARJAN’S BREAD PAKORA

Yields: 20 pieces

Ingredients:

Stuffing:

1 tsp chili powder

½ tsp cumin

½ tsp freshly cracked black pepper

1 tsp coriander powder

¾ tsp salt

2 garlic cloves, minced ( equivalent to 2 tbsp)

½ tbsp freshly minced ginger

1 shallot, finely chopped

1 large russet potato

2 green chilis, chopped (equivalent to half of a standard 4 oz can, drained)

Batter:

1 tsp chili powder

¼ tsp salt

2 cups chickpea flour

½ cup cilantro, chopped

1 cup water (add more as needed)

10 slices of white bread

Neutral oil for frying

Chaat Masala topping

Steps:

Stuffing:

1. Boil a few cups of water. As the water is boiling, peel and chop your potato. Add to the boiling water and cook until fork tender. Drain and mash in a medium bowl.

2. Prep and mince your fresh vegetables/herbs: garlic, ginge r, shallot, and green chilis, keeping cilantro separate.

3. In a dry frying pan, add your chili powder, cumin, pepper, coriander, and salt. Toast until fragrant and add to the bowl with the mashed potato.

4. Add your chopped chilis, garlic, ginger and shallot. M ix and set aside to let rest at room temperature.

Batter:

1. In a separate bowl, combine chickpea flour, chili powder, and salt. Add water and whisk until a smooth batter forms.

2. Add the chopped cilantro, stir again, and let rest.

Assembly:

1. Evenly spread a layer of the potato stuffing on a piece of bread, being careful not to rip it. Place another slice of white bread on top and press down to make a sandwich. Cut the sandwich into 4 triangles and repeat with remaining bread and potato mixture. ( Tip: press down one more time again afterwards to make for easier dipping.)

2. In a large frying pot or deep cast iron pan, add any neutral oil for frying. Heat to at least 350° F.

3. While the oil is getting hot, dip your sandwich triangles in the batter and be sure to coat the sides evenly.

4. Add your pieces to the hot oil, taking care to not crowd the pan. Fry until golden brown on both sides. Place onto a wire rack lined with a paper towel to soak up excess oil when done.

5. Set the fried pakora on a plate and lightly sprinkle w ith chaat masala. Serve with mint chutney or ketchup (optional) and eat while hot.

HOMEMADE SAUERKRAUT

Yields: one quart

Ingredients:

One head of green cabbage

4 tsp fine salt

Equipment:

One quart -sized jar

Two layers of muslin fabric or cheesecloth, cut into two roughly 4x4 inch squares or one 4x8 piece folded over One rubber band

Large bowl

Chef’s knife

A shot glass or ferment weight

Steps:

1. Completely sanitize a chef’s knife, cutting board, quart jar, large bowl, and shot glass with hot soapy water. Dry and set on a clean towel (it is important to not cross -contaminate or introduce foreign bacteria).

2. Peel off the top layers of your cabbage until you can no longer see any dirt. Place the remaining cabbage on the cutting board and then thoroughly wash your hands.

3. Peel the cabbage layers and discard the core.

4. Chop layers into ⅛ strips and add to your large bowl. Cover with 4 tsp fine salt, massage lightly, and let sit for 20 minutes.

5. Massage salt into the cabbage with clean hands to produce more brine. Pour into your jar, and press your shot glass/weight down over top to ensure the brine completely covers the cabbage.

6. Cover with your cloth and secure with a rubber band around the mouth of the jar. Let sit in a cool place with little s unlight for at least 7 days before testing flavor with a clean fork. Check periodically during this time frame to make sure mold hasn’t developed and that small bubbles are forming. Cover with a regular lid and keep in the fridge when you decide you’re don e fermenting. (Tip: the best “good” bacteria start developing around 20 days, however the longer you ferment, the softer the texture. If you prefer crunchier kraut, 7 -10 days will produce this. As a rule of thumb, colder temperatures and more salt produce slower fermentation. Warmer temperatures and less salt produce faster fermentation but are more likely to produce mold.)

SPANAKOPITA

Yields: 8 large pieces

Ingredients:

2 tbsp fresh parsley

2 tbsp fresh dill

1 tbsp fresh spearmint

¼ cup diced green onions

1 clove minced garlic

10 oz thawed frozen spinach

Heapin g 1/3 cup feta (if using pre-crumbled feta, add ½ tsp salt to mix)

Steps:

1. Thaw your puff pastry per box directions.

¾ cup ricotta cheese

Black pepper

1 box of puff pastry (2 sheets)

1 egg

Olive oil

Flour for dusting

Optional: garlic salt

2. Chop your herbs. Dice your green onion and garlic clove. Add all to a medium bowl.

3. Drain your thawed frozen spinach in a colander by pressing out the water with your hands. Add to the bowl.

4. Add the feta and ricotta cheese to the bowl. Freshly g rate some black pepper over top. Stir everything together (add salt if using pre -crumbled feta).

5. Preheat oven to 375° F.

6. Prepare an egg wash by beating an egg with a fork in a small dish. Add a little olive oil and a pinch of garlic salt (optional).

7. Flour one large cookie sheet. Also flour a cutting board for your puff pastry.

8. Unroll and cut your first puff pastry sheet into 4 even squares on the board, keeping your other sheet unexposed so it doesn’t dry out.

9. Brush egg wash onto the squares and fill abo ut 2 spoons worth of filling into the pastry. The best way to place it is on only one half of the square, in a triangle shape, leaving “clean” edges so you can fold the plain side over top.

10. Fold diagonally over the stuffing to form your spanakopita triangl es. Press with your fingers and then use a fork to seam the edges. Then use the fork to poke 3 little holes on the top of each pastry. Move to cookie sheet and brush tops with egg wash again.

11. Repeat the process with the other puff pastry sheet.

12. Bake for 20 -25 minutes or until golden.

AUNT CINDY’S MEATBALLS

Yields: 16 servings (great for parties)

Ingredients:

1 (32 oz) bag frozen fully -cooked meatballs

1 jar (12 oz) Heinz chili sauce

1 jar (10 oz) grape jelly, Welch’s preferred

Steps:

1. Add all ingredients to a crock pot. Cook on low for 4 -6 hours or on high for 2 -3 hours.

2. Serve hot (easiest way is to turn the crock pot to warm and eat with toothpicks).

GREEN BEAN CASSEROLE

Yields: 6 -8 servings

Ingredients:

3 cans (14.5 oz) of fresh cut green beans

1 can (10.5 oz) cream of mushroom soup

1.5 cups crispy fried onions (divided into 1 cup and ½ cup portions)

1 tsp Worcestershire sauce

¼ tsp pepper

Additional salt to taste

Steps:

1. Preheat oven to 350 F.

2. Combine green beans, cream of mushroom soup, 1 cup of fried onions, Worcestershir e sauce, and pepper in a casserole pan.

3. Bake for 18 minutes. Top with the remaining ½ cup of fried onions and bake for another 5.

S U P P E R

MEDITERRANEAN CHICKEN KABOB

Yields: 5-6 servings

Ingredients:

For the marinade:

Juice of one lemon

2 tsp thyme

4 tsp oregano

2 tsp paprika

1.5 tsp kosher salt

6 cloves garlic

½ cup olive oil

Generous freshly ground black pepper

Other ingredients:

1.5 pounds boneless, skinless chicken thighs

1 red onion, diced

1 zucchini, diced into bite sized pieces

2 bell peppers, diced into bite sized pieces

Steps:

1. Combine marinade ingredients in a large bowl. Divide and refrigerate half of mixture to use later.

2. Add your chicken thighs to the bowl and rub in the marinade. Cover and let sit in the fridge for at least 30 minutes, up to 2 hours. (Tip: if opting for only 30 minutes, dice your chicken into bite sized pieces before marinating.)

3. Thirty minutes before you’re ready to th read your skewers (either at the same time as you prep your chicken or 1.5 hours into marinating it), chop your vegetables and pour the remaining half of your marinade over them in a new medium bowl. If opting for a 2 hour chicken marinade, dice your chicken into bite size pieces and stir to coat again before setting in the fridge for the remaining 30 minutes.

4. Thread your skewers by alternating vegetables and chicken.

5. Grill on medium-high heat for about 5 -10 minutes on each side until chicken is cooked through. Serve with yellow rice and garlic yogurt.

Note: If using wooden skewers, soak them in cold water for at least 20 minutes before grilling so they don’t ignite.

MOM’S PUMPKIN SOUP

Yields: 5 servings

Ingredients:

½ stick butter or margarine (equivalent to ¼ cup)

1 small onion, chopped

1 clove garlic, finely chopped

2 tsp packed brown sugar

1 can (14.5 oz) chicken broth

½ cup water

½ tsp salt

¼ tsp ground black pepper

1 can (15 oz) pumpkin puree

1 can (12 oz) evaporated milk

⅛ tsp ground cinnamon

Steps:

1. Melt butter in a large saucepan over medium heat.

2. Add onion, garlic, and sugar. Cook for 1 to 2 minutes or until soft.

3. Add chicken broth, water, salt, and pepper. Bring to a boil, stirring occasionally.

4. Reduce heat to low and cook for 15 minutes, stirring occasionally.

5. Stir in pumpkin puree, evaporated milk, and cinnamon. Cook, stirring occasionally, for 5 more minutes.

SHANNON’S CROCK POT CHICKEN AND DUMPLINGS

Yields: 4 -5 servings

Ingredients:

Initial additions:

2 thawed chicken breasts, both sides seasoned with salt and pepper ( ok if still slightly frozen )

1 cup onion

1 cup celery

1 cup carrots

3 cloves garlic

1 tsp garlic powder

1 tsp onion powder

1 tsp ground black pepper

1 tsp rosemary

Dash of nutmeg

2 bay leaves

2 cups chicken broth

Second additions:

½ cup of half and half milk mixed with ¼ cup flour ( make a roux; do not add separately)

1 cup frozen peas

1 can Grand Flakey Pillsbury biscuits, cut in quarters on top

Steps:

1. Combine the initial ingredients in a crock pot and cook on low for four hours.

2. After four hours have passed, shred chicken and remove bay leaves. Add back to the crock pot as well as your second additions.

3. Cook on high for one more hour. Preheat oven to 4 00° F.

4. Move the crock pot to the oven and for about 10 minutes, or until the tops of the “dumplings” are golden.

5. Optional but recommended: Remove the ceramic pot from the cooker and broil on low for 1.5 minutes until the dumplings have a more characteristic golden -brown topping (be careful not to cook any longer or the tops will burn).

BENEDETTO FAMILY FETTUCCINE ALFREDO

Yields: 4 servings

Ingredients:

1 box fettuccine noodles

¾ cup butter

2 cups heavy or heavy whipping cream

¾ cup grated Parmesan cheese

¼ tsp ground nutmeg

2 tsp chopped fresh parsley

Salt and pepper to taste

Steps:

1. Cook fettuccine to package instructions.

2. Melt butter over low heat. Add cream, Parmesan cheese and nutmeg. Stir: heat until boiling, and then immediately remove from heat.

3. Pour over fettuccine and toss well to combine.

4. Add parsley. Add salt and pepper to taste.

5. Let stand for 3 -5 minutes to thicken before eating.

BUTTER CHICKEN

Yields: 5-6 servings

Ingredients:

Chicken marinade:

2-3 boneless and skinless chicken breasts or equivalent tenderloins, cut against the grain into bitesized pieces

½ cup plain Greek yogurt

1.5 tbsp minced garlic

1 tbsp grated ginger

1 tbsp lemon juice

2 tsp garam masala

1 tsp turmeric

1 tsp ground cumin

1 tsp chili powder

1 tsp kosher salt

Sauce:

1 cup heavy cream

2 cups crushed tomato

2 tbsp butter

1.5 tsp kosher salt (more to taste)

1 tsp sugar

Sprinkle of cayenne pepper

Steps:

1. Prep your marinade at least 3, up to 24 hours in advance of when you plan to start cooking. Simply combine all of the marinade ingredients, adding the cut-up chicken last, and stir to coat. Cover and refrigerate.

2. Heat your skillet to medium high heat and add about 1 tbsp of butter. Set aside a plate.

3. Sear your chicken in batches (so as to not crowd) in a deep skillet, just enough to brown the sides but not burn them or cook all the way through. Move the seared chicken to the plate as you go.

4. Add your sauce ingredients to the skillet and stir. Bring to a simmer.

5. Add the chicken back in and let it simmer on medium-low for 20-30 minutes, stirring occasionally. Prep your rice and serve with naan.

PERFECT PIZZA SAUCE

Yields: 3 cups of sauce | Recipe by Don Pintabona ( Food Network)

Ingredients:

1 can (28 -ounces) whole peeled tomatoes, in juice

1 small white or sweet onion, finely diced and minced

1 clove garlic, peeled and minced

Pinch of salt

Pinch of fresh ground black pepper

3 to 4 fresh basil leaves

1 tsp dried oregano

Optional: pinch of sugar

2 tbsp olive oil, to sauté

Steps:

1. Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.

2. In a heavy bottom 2 -quart saucepot, add the olive oil, over a medium high heat and heat it a little. Add the onions and sauté until slightly translucent.

3. Add the garlic and sauté about a minute until golden.

4. Quickly add the crushed tomatoes to the mix. Stir wel l and bring to a simmer.

5. Season with salt and pepper, to taste, and add the fresh basil and oregano. You can add a touch of sugar if desired or if the tomatoes are tart.

6. Simmer on low, stirring often for at least 15 minutes. If not using right away, cool down and store in an airtight container in the refrigerator, up to 1 week.

PIZZA DOUGH

Yields: 1 lb dough (one 10 -12 inch pizza) | Recipe modified from Sugar Spun Run

Ingredients:

2 to 2 ⅓ cups all-purpose unbleached flour OR bread flour

2 ¼ tsp instant yeast (1 packet)

1.5 tsp sugar

¾ tsp salt

Steps:

⅛ to ¼ teaspoon garlic powder and/or dried basil (optional)

2 tbsp olive oil + additional for bowl

¾ cup warm water

1. Combine 1 cup of flour, instant yeast, sugar, and salt in a large bowl. Add garlic powder and dried basil if desired . Add olive oil and warm water . Use a wooden spoon to stir very well.

2. Brush a separate, large, clean bowl generously with olive oil . Set aside.

3. Gradually add another 1 cup of flour to your bowl with the dough. Add any additional flour as needed (sometimes up to an additional ⅓ cup), stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides o f the bowl. The dough will still be slightly sticky , but still should be manageable with your hands.

4. Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl tightly with plastic wrap and place it in a warm place. Allow dough to rise for 30 m inutes or until doubled in size.

5. Once the dough has risen, use your hands to gently deflate it. If you intend to bake this dough into a pizza, preheat your oven to 425 ° F at this point so that it will have reached temperature once your pizza is ready to bake. If you intend to let your dough rest longer, wrap it in cling wrap and set it inside a bowl in your fridge for up to 3 days.

6. Transfer your dough to a lightly floured surface and knead briefly until smooth (about 3 -5 times). Use the heel of your hands and pick the dough up in the air to work it into a 12" circle. For best taste, do not overwork the dough.

7. Transfer dough to a cast iron or parchment paper lined pizza pan. Fold the edges over to form a crust. Drizzle about 1 tbsp olive oil over the top of the pizza and use a pastry brush to cover the entire surface of the pizza , including the crust , with the oil.

8. Use a fork to poke holes all over the center of the pizza. Bake the dough on the top rack without any additional toppings at 425 ° F for 3 -4 minutes to prevent sogginess.

9. Add sauce and toppings of your choice and bake for 8 -10 more minutes or until done. (Tip: Shred mozzarella from frozen to prevent cheese from burning.)

CHINESE CHICKEN WITH BROCCOLI AND CASHEWS

Yields 4 servings | Recipe modified from Omnivore’s Cookbook

Ingredients:

1 lb boneless skinless chicken breast

Marinade:

1 tbsp cornstarch

1 tbsp Shaoxing wine (or dry sherry)

½ tsp salt

Sauce:

3 tbsp oyster sauce

2 tbsp Shaoxing wine (or dry sherry)

½ tbsp dark soy sauce (or regular soy sauce)

¼ cup chicken stock

Steps:

1 tbsp sugar

1 tbsp cornstarch

¼ tsp salt

Stir-fry:

1 head broccoli, chopped into bite -sized florets (equivalent to 3.5 cups chopped)

1 cup roasted salted cashews

2 tbsp peanut oil (or vegetable oil)

4 cloves garlic, minced

1 tsp ginger, minced

1. Slice the chicken against the grain into thin bite -size pieces, no thicker than 1/4” inch, and transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Cover and let sit for 10 minutes while preparing other ingredients.

2. Combine all the sauce ingredients in a bowl. Stir to mix well.

3. Mince your garlic and grate your ginger. ( Tip: Start your rice cooker now if you are making rice.)

4. Bring ⅓ cup of water to a boil in a large nonstick skillet over medium -high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.

5. Add the oil to the pan and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is lightly browned. Flip to cook the other side for a few seconds. Stir and co ok until the surface is lightly charred and the inside is still pink.

6. Add the garlic and ginger. Stir a few times until you can start to smell it.

7. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Add in your cashews.

8. Cook and simmer, stirring occasionally, until the sauce thickens (about 5 -10 minutes). Serve hot with steamed rice.

BASIC GLUTEN -FREE BREADED CHICKEN

Yields: 4 servings

Ingredients:

Brine:

2 cups lukewarm water

2 tbsp salt

1 tbsp of minced garlic

2 bay leaves

1 tbsp honey

1 tsp lemon juice

Sprinkle of thyme

Sprinkle of parsley

Fresh grated black pepper

1 lb chicken, thinly sliced

Other:

2 eggs

1 ¼ cups gluten free flour blend (separated into ¾ cup and ½ cup)

½ tsp paprika

¼ tsp chili powder

¼ tsp black pepper

¼ tsp garlic powd er

¼ tsp onion powder

¼ tsp cayenne powder

½ tsp salt

Steps:

1. Mix up brine ingredients until the salt dissolves. Submerge chicken and cover for 30 minutes.

2. Make a bowl with the eggs and scramble with a fork. On a plate, lay out ½ cup of plai n gluten-free flour. In a separate large bowl or plate, mix up the rest of the (¾ cup) flour with the spices.

3. Remove chicken from brine and pat as dry as you can with paper towels. Dip each piece of chicken in the plain flour, then the egg, and then coat w ith the flour/spice mixture.

4. To cook with an air fryer, brush the pan with olive oil and cook at 370° F for 12 -14 minutes, flipping once halfway through. To cook with a stovetop, heat olive oil at medium heat and cook on each side until golden and cooked through (about 7 -8 minutes each side). Let rest for 5 -10 minutes before slicing into pieces.

SPAGHETTI CARBONARA

Yields: 4 servings | Recipe by Ian Fisher ( New York Times Cooking)

Ingredients:

2 large eggs and 2 large yolks, room temperature

⅓ packed cup grated pecorino Romano (equivalent to 1 oz), plus additional for serving

⅓ packed cup grated Parmesan (equivalent to 1 oz)

Pinch of salt

Freshly cracked ground black pepper

1 tbsp olive oil

3.5 ounces of pancetta or bacon, sliced into pieces ab out ¼ inch thick by ⅓ inch square 12 ounces spaghetti (about ¾ box)

Steps:

1. In a mixing bowl, whisk together the eggs, yolks, pecorino, and Parmesan. Season with a pinch of salt and generous freshly cracked black pepper.

2. Place a large pot of lightly salted water (no more than 1 tbsp salt) over high heat, and bring to a boil.

3. Meanwhile, heat oil in a large skillet over medium heat. Chop your pork into small pieces roughly ½ inch in size.

4. Add the pork to the pan, and sauté until on the edge of crispness but not hard. Remove from heat and set aside.

5. When water has reached a rolling boil, pour about 1 cup of the water into a large bowl for serving before adding your pasta into the pot.

6. Cook the pasta until a bit firmer than al dente. Reserve an additional 1 cup of pasta water for the sauce, then drain pasta and add to the skillet over low heat. Stir for a minute or so.

7. Empty serving bowl of hot water. Add in the hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water as needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.

ASIAN SHRIMP STIR FRY

Yields: 4 -5 servings

Ingredients:

1 lb shrimp, peeled and deveined

2 small zucchini, diced

2 bell peppers, diced

2 tbsp olive oil

For the sauce:

3 cloves garlic, minced

1 tsp fresh ginger (grated)

2 tbsp soy sauce or coconut aminos

2 tsp raw honey

1/2 tsp red pepper flakes

Optional: Sesame seeds to top

Steps:

1. Whisk together sauce ingredients in a small bowl and set aside. If serving with white rice (recommended), start your rice cooker at this time.

2. Heat olive oil in a large pan. Sauté your vegetables until softened (a few minutes).

3. Add your shrimp to the pan and cook until pink. Pour sauce over top and stir to c oat. Add sesame seeds if desired and serve with white rice.

HEARTY THAI RED CURRY CHICKEN

Yields: 4 servings | Recipe base by Jenn Segal ( Once Upon a Chef)

Ingredients:

1 - 1.5 cups frozen stir fry veggies

1 tbsp vegetable oil

1 small bunch green onions, diced

3 cloves garlic, chopped

1 tbsp green chilies (equivalent to 1 jalapeño pepper, seeded and diced)

1 (14 oz) can unsweetened coconut milk

2 tbsp Thai red curry paste

2 tbsp fish sauce

2.5 tbsp packed dark brown sugar (or light brown sugar with a drop of molasses)

1.5 pounds chicken tenderloins, thinly sliced and cut into 1 -inch cubes

1 tbsp lime juice

¼ cup chopped fresh cilantro

Steps:

1. Bring a medium pot of water to boil. Add stir fry vegetables and cook to package directions (typically 7 -8 minutes). Drain and set aside when done. If making j asmine rice, start the rice cooker now.

2. Heat oil over medium-low heat in a large nonstick pan. Add the green onions, garlic, green chilies and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

3. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes.

4. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes, no longer. ( Tip: Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.)

5. Add in the cooked stir fry vegetables. Stir in the lime juice and cilantro. Taste and adjust seasoning with more lime, if necessary. S erve with jasmine rice.

COPYCAT CHIC -FIL-A SANDWICH

Yields: 3 -4 sandwiches | Recipe by Hilah Johnson (Hilah Cooking)

Ingredients:

1 boneless, skinless chicken breast

¼ cup pickle juice (sour dill preferred)

1 egg

¼ cup milk

½ cup flour

1 tbsp powdered sugar

½ tsp paprika

½ tsp salt

¼ tsp black pepper

¼ tsp garlic powder

¼ tsp celery seed

Peanut oil for frying

For serving: buns (buttered and toasted) and dill pickle slices

Steps:

1. Gently pound the chicken breast on a cutting board until even.

2. Cut the breast in half lengthwise once, and then in half widthwise once as evenly as possible. You will make four pieces.

3. Marinate the chicken in the pickle juice for 30 minutes up to o ne hour in the fridge.

4. Beat the egg with the milk in a bowl.

5. Combine the flour, sugar, and spices on a plate.

6. Generously dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.

7. Cover the bottom of a deep skillet with peanu t oil and heat to medium-high heat. Prep a plate with a paper towel to set aside your chicken when cooked.

8. Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

9. Serve on toasted buns with pickle slices.

AKERS FAMILY CHILI

Yields: 8 servings

Ingredients:

2 lbs ground beef

1 large onion, chopped

1 can (14.5 oz) diced tomatoes with green chilis, drained

1 can (14.5 oz) black beans, drained

1 can (14.5 oz) kidney beans, drained

1 can (8 oz) tomato sauce

1 can of beer (pilsners and pale ales preferred)

2 tbsp red chili powder

1 tbsp paprika

1 tsp cumin

1 tsp salt

Toppings:

Sour cream

Chopped jalapeno peppers

Shredded cheddar cheese

Fritos

Steps:

1. In a large pot, combine the ground beef and onions. Cook until meat is browned a nd onions are soft.

2. Drain fat and return to pan. Add the rest of the ingredients and stir.

3. Simmer over medium-low heat on the stovetop for at least 30 minutes, or move to the crockpot and cook on low for 3 hours. (The longer it cooks, the better it tastes.)

4. Serve with toppings of choice.

GEMELLI WITH ROASTED GARLIC AND CAULIFLOWER

Yields: 2 -4 servings | Recipe by Saveur

Ingredients:

1 medium head of cauliflower, cored and cut into one -inch florets

3 cloves garlic

2 tbsp finely chopped fresh parsley

½ cup olive oil

2 tsp ground cumin

Kosher salt and freshly ground black pepper to taste

8 oz dried gemelli pasta

⅓ cup fresh bread crumbs

½ cup slivered almonds, toasted

⅓ cup golden raisins

Juice and zest of 2 lemons

Steps:

1. Heat oven to 500° F.

2. Chop the cauliflower, mince the garlic, and chop the parsley.

3. Toss 1⁄4 cup of the oil, and add cumin, garlic, cauliflower, and salt and pepper to a bowl. Stir to combine and then evenly spread it onto a baking sheet. Bake until cauliflower is golden brown and tender, about 25 -30 minutes.

4. Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 13 minutes.

5. Toast your slivered almonds and bread crumbs while pasta is cooking. Zest and juice your lemons.

6. Toss cauliflower mixture with remaining oil, drained pasta, almonds, raisins, parsley, lemon juice and zest. Season with kosher salt and freshly ground black pepper. Serve topped with the bread crumbs.

THAI BASIL CHICKEN

Yields: 5 -6 servings

Ingredients:

1 red bell pepper

4 large cloves garlic

1 onion

1 lb chicken

1 cup fresh basil

Peanut oil (for frying)

Sprinkle of coriander (optional)

Chicken marinade:

1.5 tbsp Chinese cooking wine

1 heaping tbsp cornstarch

Steps:

Heaping .5 tbsp salt

Sauce:

3 heaping tbsp oyster sauce

2.5 tbsp light soy sauce

1.5 tbsp dark soy sauce

Side (optional):

Sunny side up eggs (1 per serving)

1. Dice your onion and garlic cloves , and julienne your red bell pepper. Set aside.

2. Stir Chinese cooking wine, cornstarch and salt until smooth in a bowl and set aside.

3. Dice your chicken breasts horizontally as thinly as you can (usually you can halve your breasts about 3 -4 times each) and then cut against the grain vertically into strips or pieces. Add your chicken pieces into the m arinade bowl and mix to cover them evenly. Let this chicken marinade for as long as it takes to cook the other ingredients first.

4. Heat a nonstick skillet to medium heat and add peanut oil. Sauté the red bell peppers and onion until soft and beginning to ye llow, about ten minutes. Add in the garlic last, and sauté for about one more minute.

5. While vegetables are sauteing, mix up your sauce in a bowl. (This is also a good time to start your rice cooker, if you are making rice.)

6. Remove the vegetables from the pan and set aside on a plate. Add more peanut oil to the pan if needed, and sear your c hicken until just white and browning on both sides. Do this in batches so as not to crowd; no need to cook all the way through. Set aside as you go.

7. When all the chicken has been seared, add it all back to the pan. Add the pepper/onion/garlic mixture back as well. Cover everything with your sauce and stir until your chicken just finishes cooking through.

8. Add the basil in and cook until wilted, about one minute. ( Optional: Sprinkle some coriander and stir again.) Use the same pan to cook sunny -side up eggs, if desired.

GRILLED CHIPOTLE CHICKEN

Yields: 4 -6 servings | Recipe modified from Chungah Rhee ( Damn Delicious )

Ingredients:

½ cup chicken stock

½ yellow onion

2 cloves garlic

1 chipotle chili pepper plus 1 tbsp adobo sauce

2 tbsp vegetable oil

2 tbsp lime juice

2 tsp chili powder

1.5 tsp cumin

1 tsp oregano

1 tsp kosher salt

½ tsp freshly ground black pepper

2 pounds boneless, skinless chicken thighs

Steps:

1. Blend all ingredients except for the chicken in a food processor. Pour over the chicken in a bag or covered bowl and refrigerate to marinate for at least 30 minutes, up to 4 hours.

2. Heat a grill to medium-high heat. Place your chicken on a plate using tongs, reserving the marinade.

3. Grill on each side until the chicken is just cooked through. Let it rest o n a new plate for 10 minutes, and then dice into bite sized pieces.

4. Heat a pan on the stovetop to medium -high, and add the reserved marinade. Sauté your chicken pieces for a few minutes for maximum “Chipotle” effect. Serve with cilantro lime rice and toppi ngs of choice.

GROUND BEEF STUFFED BELL PEPPERS WITH CHEESE

Yields: 3 -4 servings | Recipe inspired by Cindy Hartlin ( Food.com )

Ingredients:

8 bell peppers

1 lb ground beef

½ diced yellow onion

1 can diced Italian tomatoes, drained (16 oz)

1 tsp salt, plus more for sprinkling

Dash of pepper

1.5 tsp Worcestershire sauce

1 cup shredded cheddar cheese

½ cup long grain rice (uncooked), plus 1 cup water for cooking

Steps:

1. Start boiling a large pot of water. Separately, start cooking your rice, either with a rice cooker or on the stove.

2. Cut off the tops of your peppers and set aside. Discard seeds and membranes.

3. Chop about ¼ cup of pepper from the tops, discarding or freezing any excess you do not use. Dice your onion.

4. Shred your cheese and set aside.

5. Preheat oven to 350 ° F.

6. Using tongs, place your peppers in the boiling water and cook until soft (about 5 minutes). When done, invert to drain well. Place them upright in a pan where they will be supported by the edges and not fall over (either two bread loaf pans or one 9x13 pan is usually best, depending how large your peppers are).

7. Sprinkle the insides of your peppers with salt.

8. In a skillet, cook the beef, onion, and chopped pepper on medium heat until meat is brown and peppers are tend er.

9. Drain fat and add mixture back to pan. Add drained tomatoes, salt, Worcestershire, dash of pepper, and your cooked rice. Add ¾ cup of the cheese and stir, saving the remaining ¼ cup for topping. Stuff your peppers.

10. Bake for 25 minutes. Add your remaini ng cheese to the top, and then broil for one and a half minutes, until the cheese is just golden.

CREAMY TORTELLINI WITH TOMATO AND SPINACH

Yields: 5 -6 servings

Ingredients:

2 cans (14.5 oz each) Italian diced tomato, drained

1 bag frozen tortellini

1 bag baby spinach (8 oz)

32 oz vegetable broth

8 oz cream cheese

Put all ingredients in a crockpot on low for 6 hours.

SMOKED SAUSAGE OKTOBERFEST

Yields: 5-6 servings

Ingredients:

1 lb package of smoked sausage, cut into 4” lengths

1 tsp butter

1 medium onion, cut into wedges

2 cans (14 oz each) of sauerkraut, drained

2 medium apples, cut into wedges

4-6 medium potatoes, diced into squares

1 cup apple juice

Salt and pepper

Steps:

1. Brown sausage in butter in a 1 ½ qt Dutch oven or large casserole dish.

2. Arrange onion, sauerkraut, apples, and potatoes around sausa ge.

3. Top with apple juice, salt, and pepper.

4. Cover tightly and simmer over low heat, stirring once, for 30 -40 minutes or until potatoes are fork tender.

PENNE RUSTICA

Yields: 4 servings | Recipe by Todd Wilbur ( Top Secret Recipes )

Ingredients:

Sauce:

3 tbsp butter

2 tbsp minced garlic

3 tbsp marsala cooking wine

2 cups heavy cream

1 cup grated parmesan cheese

½ cup milk

½ cup chicken broth

1 tbsp cornstarch

1 tbsp Dijon mustard

2 tsp minced fresh rosemary

½ tsp salt

½ tsp minced fresh thyme

¼ tsp ground cayenne pepper

Pasta:

1 lb penne rigate pasta

2 skinless chicken breast fillets

12 medium shrimp, peeled and deveined

Olive oil

Salt

Pepper

½ cup (about 2 ounces) thick-sliced smoked prosciutto, chopped

Topping:

3 tbsp grated Parmesan cheese

1.5 tsp paprika

Steps:

1. Preheat your barbecue grill to high.

2. Prepare the gratinata sauce by melting 3 tbsp of butter in a medium saucepan over medium/low heat. Add the garlic and sweat it for about 5 minutes, making sure the garlic doesn't brown.

3. Add the marsala wine and cook for another 5 minutes. Add the remainin g ingredients for the sauce and whisk well until smooth. Bring the mixture to a simmer and keep it there for 10 minutes or until it's thick. Cover the sauce and remove it from the heat.

4. Cook the pasta al dente following directions on the package. Strain an d set aside.

5. Pound the thick end of your chicken breasts with a kitchen mallet to make the breasts a uniform thickness. Rub the chicken with olive oil, then sprinkle on a bit of salt and pepper. Spear the shrimp on skewers (6 per skewer should work fine), then rub them with oil, and sprinkle with salt and pepper.

6. Grill the chicken for 5 to 6 minutes per side. Grill the shrimp for 2 minutes per side. When the chicken is done, let it rest for a few minutes, and then slice each breast into strips.

7. Preheat your oven to 500 ° F. Add cooked pasta to 9-inch glass baking dish, then add the chicken, shrimp, and prosciutto. Cover with sauce, and lightly toss to combine. Add parmesan cheese and paprika. Bake for 10 -12 minutes, or until the tops begin to brown.

TOMATO BISQUE

Yields: 4 servings | Recipe by Diane Rossen Worthington ( Food & Wine)

Ingredients:

4 tbsp unsalted butter

1 medium onion (finely chopped)

1 medium carrot (finely chopped)

1 celery rib (finely chopped)

2 garlic cloves (finely chopped)

3 tablespoons all-purpose flour

4 cups chicken stock (or canned low -sodium broth)

Two 14 ½ ounce cans diced fire-roasted tomatoes (drained)

3 tbsp tomato paste

2 tsp sugar

¼ cup heavy cream

Salt and freshly ground white pepper (or black pepper)

½ cup garlic or cheese croutons (optional but recommended garnish)

Steps:

1. Finely chop your vegetables if you haven’t already.

2. In a medium saucepan, melt 2 tbsp of the butter. Add the chopped oni on, carrot, celery, and garlic, cover and cook over medium-high heat. Stir occasionally, until the vegetables are just beginning to brown (about 5 minutes).

3. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated.

4. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over medium heat. Stir occasionally, until the vegetables are tender (about 15 minutes).

5. Transfer half of the soup to a blen der and puree until smooth.

6. Return the puree to the saucepan, add the heavy cream, and stir. Cook until the soup is just heated through.

7. Season the soup with salt and pepper and swirl in the remaining 2 tbsp of butter. Ladle the soup into bowls, garnish with croutons, and serve.

MOM’S LASAGNA

Yields: 10-12 servings

Ingredients:

1 lb bulk Italian sausage (or ground beef)

2 eggs

1 container (15 oz) ricotta cheese

4 cups (16 oz) shredded mozzarella, divided two ways

1/2 cup grated parmesan cheese

1 box Barilla no-cook lasagna noodles, uncooked

2 jars (27 oz each) Victoria or Rao’s marinara sauce

Steps:

1. Preheat oven to 375° F. Spray 9x13 glass baking dish with cooking spray.

2. Cook and crumble the meat in a skillet. Drain fat and set aside.

3. In a medium bowl, beat the eggs using a fork. Stir in the ricotta, 2 cups of mozzarella, and the parmesan.

4. Spoon half a jar of sauce (12 oz) on the bottom. Layer with 4 noodles, half of the cheese mixture, and half of the browned meat. Add another half a jar of marinara sauce on top.

5. Top with 4 more noodles. Add remaining sauce and top with 2 cups of mozzarella.

6. Cover with foil and bake until bubbly, about 50 -60 minutes.

7. Uncover and cook for 5 more minutes, or until cheese is melted.

8. Let stand 15 minutes before cutting.

GLUTEN-FREE CHICKEN PARMESAN

Yields: 4 servings

Ingredients:

1 lb chicken breast, thinly sliced

1 ¾ cups gluten -free “panko” (plain Rice Chex cereal processed in a food processor), divided

3 eggs

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

½ tsp freshly ground black pepper

¼ cup fresh -grated Parmesan

1 ball of mozzarella cheese, sliced

¾ cup marinara sauce

2 tbsp olive oil (more as needed)

Steps:

1. Divide your “panko” into two large shallow bowls or plates, one with ½ cup and one with 1 ¼ cup. In a third bowl, beat 3 eggs with a fork.

2. In the bowl with more panko, mix in the oregano, basil, salt, pepper, and Parmesan. Set aside a clean plate to place your coated chicken at the end of your assembly line.

3. Thoroughly dry y our chicken breasts with a paper towel. Dredge the chicken first through the bowl with plain panko, then dip and coat with egg, and finally dredge through your panko that is mixed with cheese and spices.

4. Heat a skillet to medium heat and add 2 tbsp of olive oil (heat two skillets with olive oil if you don’t want to work in batches). Additionally, preheat your oven to a low broil.

5. Cook your chicken for 3 -6 minutes each side in the skillet, depending on thickness. When cooked through and golden on the out side, place pieces in a glass casserole, making sure to not overlap.

6. Pour marinara sauce over the centers, avoiding the sides. Add your cheese slices on top and broil for 3 -5 minutes, checking to make sure the cheese gets golden but does not burn.

7. Top with fresh oregano and parsley and use the rest of the marinara sauce to serve with spaghetti.

SAUSAGE ZUCCHINI SKILLET

Yields: 4 -5 servings

Ingredients:

1 package fully cooked Caprese sausage

2 zucchini

1 bell pepper

1 yellow onion

3 cloves garlic

½ tsp basil

½ tsp oregano

¼ tsp garlic powder

¼ tsp onion powder

½ tsp salt

Freshly ground black pepper to taste

Steps:

1. Chop your sausage into pieces. Cook in a little olive oil over medium -heat to brown the sides.

2. While sausage is cooking, chop your vegetables. Add to the pan. Add your spices.

3. Cook until vegetables are soft, adding minced garlic last (cook for 1 minute).

CREAMY GARLIC MUSHROOM CHICKEN

Yields: 4 -5 servings | Recipe inspired by Karina Carrel (Cafe Delights )

Ingredients:

For the chicken:

1.5 lb chicken breasts

1 tsp onion powder

1 tsp garlic powder

½ tsp dried thyme (equivalent to 1 tsp fresh)

½ tsp dried rosemary (equivalent to 1 tsp fresh)

½ tsp salt

¼ tsp cracked black pepper

2 tbsp olive oil

For the sauce:

1 tbsp butter

8 oz sliced brown mushrooms

4 cloves garlic, minced

½ tsp dried thyme (equivalent to 1 tsp fresh)

½ tsp dried rosemary (equivalent to 1 tsp fresh)

1.5 cups heavy cream

½ cup freshly shredded parmesan cheese

1 tbsp fresh chopped parsley

Steps:

1. Trim off excess chicken fat and thinly slice. Combine the onion powder, garlic powder, thyme, rosemary, salt, and pepper in a bowl and then coat the chicken evenly with the mixture.

2. Heat olive oil in a large skillet over medium -high heat. Sear chicken on both sides until browned on each side and cooked through. Do not crowd the pan (use two pans at once if necessary). Set cooked chicken aside on a plate.

3. In your large skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft (about 3 minutes).

4. Add the garlic, parsley, thyme, and rosemary. Sauté until fragrant (about 1 mi nute).

5. Stir in heavy cream and bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly.

6. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring. Serve with fresh parsley on top and a side of rice or mashed potatoes.

CREAMY TUSCAN CHICKEN

Yields: 4 servings | Recipe by Lena A braham (Delish)

Ingredients:

1 lb chicken breasts, thinly sliced

1 tsp dried oregano

Kosher salt

Freshly ground black pepper

1 tbsp olive oil

3 tbsp butter

3 cloves garlic, minced

1.5 cups cherry tomatoes, halved

3 cups baby spinach

½ cups heavy cream

¼ cups freshly grated Parmesan

Steps:

1. Season your chicken with salt, pepper, and oregano. If you haven’t already, halve your cherry tomatoes and set aside.

2. In a skillet over medium heat, heat olive oil. Add chicken and cook until golden and no longer pink, about 8 minutes per side. Remove from skillet and set aside.

3. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute.

4. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst.

5. Add spinach and cook until spinach is beginning to wilt. Stir in heavy cream and parmesan and bring mixture to a simmer. R educe heat to low and simmer until sauce is slightly reduced, about 3 minutes.

6. Return chicken to skillet and cook until heated through, 5 -7 minutes. Serve with pasta.

BAKED SALSA VERDE CHICKEN

Yields: 4 servings | Recipe by Lauren Miyashiro (Delish)

Ingredients:

1 lb boneless skinless chicken breasts

1 tbsp olive oil

1 tsp garlic powder

Kosher salt

Freshly ground black pepper

1 (16 oz) jar salsa verde

1.5 cups shredded Monterey jack cheese

Fresh cilantro, for garnish

Optional: cooked white rice, for serving

Steps:

1. Preheat the oven to 400° F. Place chicken in a large baking dish. Brush all over with oil and season with garlic powder, salt, and pepper.

2. Pour salsa verde over top and shake the pan until a little salsa also gets underneath the chicken.

3. Bake until cooked through, 35 minutes.

4. Remove chicken from oven and turn on broiler. Top with cheese and broil until melted and slightly golden, about 2 minutes. Garnish with cilantro and serve over rice.

KOREAN PORK AND BROCCOLI

Yields: 4 servings

Ingredients:

¼ cup brown sugar, packed

¼ cup soy sauce

2 tsp sesame oil

½ tsp crushed red -pepper flakes

1 tsp freshly minced ginger

1 tbsp vegetable oil

3 cloves garlic

1 lb ground pork

¼ cup diced green onions

12 oz frozen broccoli, steam-in-bag

¼ teaspoon sesame seeds

Steps:

1. Whisk together the ginger, brown sugar, soy sauce, sesame oil, and red pepper flakes in a bowl.

2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook until fragrant, about 1 minute.

3. Add ground pork and cook until browned, about 3 -5 minutes. Crumble as you go, leaving some large chunks. Drain excess fat once cooked. While pork is cooking, steam your broccoli in the microwave.

4. Stir in sauce mixture, green onions, and broccoli. Simmer for 2 minutes.

5. Serve immediately with sesame seeds on top if desired.

CREAMY CAULIFLOWER SOUP WITH ROSEMARY OLIVE OIL

Yields: 6 servings | Recipe by Lidey Heuck (New York Times Cooking)

Ingredients:

For the rosemary oil:

1 cup olive oil

4 (4 -inch) sprigs fresh rosemary

For the soup:

2 tbsp olive oil

1 medium yellow onion, chopped (equivalent to 1 cup)

Steps:

2 garlic cloves, minced

1 quart vegetable stock

1 medium head cauliflower, cored and broken into 1 1/2 -inch florets (about 2 ½ lb)

2 tsp kosher salt

1 tsp black pepper

Freshly grated zest of 1 lemon, for serving

1. Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick o f oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.

2. Make the soup: In a heavy pot or Dutch oven, heat 2 tbsp olive oil over medium -low. Add the onion and cook, stirring occasionally, u ntil tender and translucent, 6 -8 minutes. Add the garlic and cook only until fragrant, about 30 seconds.

3. Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when p ierced with a fork, about 10 minutes.

4. Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4-5 minutes. Transfer the croutons to a plate or board to cool.

5. Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and ¼ cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5-10 minutes to reduce slightly. (Remember: The soup will continue to thicken as i t cools.) Season to taste with salt and pepper.

6. Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. (Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week.)

S W E E T S

BEST VANILLA CUPCAKES

Yields: one dozen cupcakes | Recipe by John Kanell ( Preppy Kitchen)

Ingredients:

1 ⅔ cup all-purpose flour

1 cup granulated sugar

1/4 tsp baking soda

1/4 tsp kosher salt

1.5 tsp baking powder

¾ cup unsalted butter, melted (equivalent to 1.5 sticks, or 12 tablespoons)

3 egg whites, room temperature

1 tbsp vanilla extract

½ cup sour cream, room temperature

½ cup whole milk, warm

Steps:

1. Preheat oven to 350 ° F. Crack your eggs, collecting the whites into a small dish. Scoop your sour cream into a separate small dish and set aside. Let both sit on top of the oven while it’s preheating to bring to room temperature a s you are prepping the rest of the cupcakes.

2. Warm your milk for 15 seconds in the microwave. Melt your butter.

3. Place cupcake papers in a cupcake pan.

4. Sift the flour, sugar, baking soda, salt, and baking powder into a large bowl, and whisk together.

5. In a separate bowl, combine your melted butter, egg whites, vanilla, sour cream, and milk. Stir until smooth.

6. Add the wet ingredients to the dry ingredients. Stir until combined.

7. Distribute the batter evenly into cupcake papers.

8. Bake for about 18 minutes or unti l centers are springy to the touch. Let cool and top with preferred icing.

APPLE CRESCENT DUMPLINGS

Yields: 8 servings | Recipe by Pillsbury

Ingredients:

2 medium Granny Smith apples (about 2 cups)

2 cans (8 oz each) Pillsbury refrigerated crescent rolls

¾ cup butter, melted

1 cup packed brown sugar

1 tsp ground cinnamon

⅔ cup Sprite

Steps:

1. Preheat oven to 350° F. Spray a 9x13 inch pan with cooking spray.

2. Peel and core apples; cut into 16 slices.

3. Unroll dough and separate into 16 triangles. Place one apple slice on the shortest side of each dough triangle. Starting with the shortest side of the triangle, roll to the opposite point, wrapping dough around the apple slice. Arrange in pan.

4. In a medium bowl, stir together melted butter, brown sugar and cinnamon. Pour mixture evenly over dumplings.

5. Pour the Sprite in center and along the edges of pan. (Do not pour on top of dumplings.)

6. Bake for 33 to 36 minutes or until golden brown. Let stand 15 minutes before eating.

GRANDMA FLORENCE’S MOLASSES COOKIES

Yields: about 2 dozen cookies

Ingredients:

¾ cup shortening

1 cup granulated sugar

¼ cup molasses

1 egg

2 cups flour

2 tsp baking soda

1 tsp cinnamon

½ tsp ground cloves

½ tsp ginger powder

½ tsp salt

Additional granulated sugar on a small plate for coating

Steps:

1. Melt shortening in a large saucepan over low heat. Remove from heat and pour into a medium bowl to cool.

2. Add sugar, molasses, and egg to the bowl. Beat well.

3. Sift together flour, baking soda, cinnamon, ground cloves, ginger powder and salt in a separate medium bowl. Gradually add this dry mixture to your wet mixture, beating until no lumps (dough will remain shaggy ).

4. Cover the bowl and chill as you preheat your oven to 375 ° F. Grease two cookie sheets with additional shortening and prepare a small plate with sugar for coating.

5. Form one-inch balls with your dough, roll them in sugar, and then place them two inches apart on your cookie sheets. Bake for 8 -10 minutes. (Cookies will have a cracked appearance.)

HUFFMAN SAND CAKE

Yields: 6 -8 servings

Ingredients:

1 box (12 oz) Nilla wafers

1 container (8 oz) Cool Whip

6 oz cream cheese (equivalent to ¾ packa ge), softened

1 package (4 oz) vanilla instant pudding mix

1.5 cups milk

1 tsp vanilla extract

Clean sand bucket and shovel

Steps:

1. Make the “sand” by crushing the vanilla wafers in a plastic bag with a mallet or by pounding them with your fist.

2. In a medium bowl, combine Cool Whip, cream cheese, vanilla instant pudding mix, milk, and vanilla extract. Beat with a mixer.

3. In the sand bucket, layer 1/5 of the vanilla wafer crumbs. Top with a layer of the pudding mixture, and repeat, ending with a lay er of crumbs.

4. Cover and refrigerate for at least 30 minutes. Serve with shovel.

MOM’S MUD BARS

Yields: 9 squares

Ingredients:

1 cup + 2 tbsp flour

½ tsp baking soda

½ tsp salt

1 stick (equivalent to ½ cup) butter, softened

¾ cup brown sugar, packed

1 tsp vanilla extract

1 egg

12 oz semi -sweet chocolate chips, divided into 1 ⅓ cup and ⅓ cup portions

Steps:

1. Preheat oven to 375° F.

2. In a small bowl, combine flour, baking soda, and salt. Set aside.

3. In a large bowl, combine butter, brown sugar, and vanilla extract. Beat until creamy.

4. Add egg. Beat again.

5. Gradually add flour mixture and beat. Stir in 1 ⅓ cup chocolate chips.

6. Spread mixture into foil-lined 9 -inch square pan. Bake for 23 -25 minutes.

7. Sprinkle the rest of the chocolate chips on top. Give it a minute for them to start melting, and use the blunt side of a knife to lightly spread the chips into swirl patterns when shiny.

8. When the pan is no longer hot, “set” the chocolate swirls by placing the pan in the refrigerator for a brief 5 -10 minutes.

TRES LECHES CAKE

Yields: 8 servings | Recipe by Natasha Kravchuk (Natasha’s Kitchen)

Ingredients:

Cake:

1 cup all-purpose flour

1.5 tsp baking powder

¼ tsp salt

5 eggs

1 cup sugar (divided into ¾ and ¼ cups)

1 tsp vanilla extract

⅓ cup whole milk

Syrup ingredients:

12 oz evaporated milk

9 oz sweetened condensed milk (⅔ of a 14 oz can)

Whipped cream topping:

1 cup heavy whipping cream

1 tsp granulated sugar

½ tsp vanilla (optional)

Optional: 1 cup strawberries for garnishing

Steps:

1. Preheat oven to 350° F and butter a ceramic or glass casserole dish. Set up 3 medium-sized mixing bowls.

2. Sift the dry ingredients into the first bowl. Separate egg whites and yolks into the other 2 bowls.

3. Using an electric hand mixer, beat yolks with ¾ cup sugar on high speed, until pale yellow (2-4 min). Stir in ⅓ cup whole milk and add the teaspoon of vanilla.

4. With clean and dry egg beaters, beat whites on high speed until soft peaks form (a few minutes). With the mixer on, add remaining ¼ cup sugar and beat on high speed until whites are stiff but not dry (a few more minutes).

5. Pour egg yolk mixture over the flour mixture and use a spatula to blend together. Gently fold in egg white mixture until just combined. Pour batter into your prepared casserole dish and bake for 30-35 minutes. Let the cake cool afterwards.

6. Pierce the cake all over with a fork and slowly drizzle on the syrup mixture. Let rest 30 minutes at room temperature to soak up the syrup.

7. While your cake is resting, make your whipped cream by beating your heavy cream, granulated sugar and vanilla (optional) on high until thick.

8. Top the cake with the whipped cream and berries.

BANANA BIRTHDAY CAKE WITH CREAM CHEESE ICING

Ingredients:

For cake:

1 stick of butter (equivalent to ½ cup)

1 cup white granulated sugar

¾ cup light brown sugar

2 eggs

4 ripe bananas, mashed

2.5 cups flour

1 tbsp baking soda

1 pinch salt

⅔ cup buttermilk

½ cup chopped walnuts

For icing:

6 oz cream cheese (equivalent to ¾ of a package), room temperature

½ stick of butter (equivalent to 4 tbsp), room temperature

2 cups powdered sugar

1 tsp vanilla

1 tsp lemon juice

Steps to make cake:

1. Preheat oven to 350° F. Grease and flour a 9x13 cake pan.

2. In a large bowl, use a mixer to cream butter, white sugar, and brown sugar until light and fluffy. Add in eggs one at a time and beat.

3. Mix in the bananas.

4. In a separate bowl, stir together flour, baking soda, and salt.

5. Add the flour mixture alternately with the buttermilk mixture to the creamed mixture.

6. Stir in the chopped walnuts. Pour batter into pan.

7. Bake for 30 minutes.

To make icing, beat all ici ng ingredients with a mixer. Let cake cool before spreading.

PEANUT BUTTER CHOCOLATE SMOOTHIE

Yields: 2 servings | Recipe by Aimee Berrett ( Like Mother Like Daughter)

Ingredients:

¼ cup peanut butter

2 bananas

½ cup milk

½ cup vanilla Greek yogurt

2 tbsp cocoa powder

¾ cup ice

Blend all ingredients and serve.

MOM’S PUMPKIN BREAD

Yields: 2 loaves

Ingredients:

3.5 cups all-purpose flour

2 tsp baking soda

1.5 tsp salt

2 tsp cinnamon

2 tsp nutmeg

3 cups white granulated sugar

4 eggs, beaten

16 oz canned pumpkin (or 2 cups fresh)

⅔ cups water if using canned pumpkin (½ cup if using fresh)

A little under 1 cup of vegetable oil (roughly ⅞ cup)

Optional: 1 cup chopped walnuts

Steps:

1. Preheat oven to 350° F. Spray two 9x5 loaf pans with cooking spray.

2. Combine flour, bakin g soda, salt, cinnamon, nutmeg, and sugar in a large bowl. Add the eggs, pumpkin, water, and oil. Stir until smooth. ( Optional: add walnuts and stir again).

3. Pour the mixture into your pans. Bake for one hour, adding more time if the center is still signifi cantly gooey (check with a toothpick).

4. Cool slightly and then remove to cool the loaves on a wire rack. ( Note: This bread refrigerates nicely and tastes even better the next day).