What's Cooking? by Georgia Hospital Association

Lët’s Çøøk GHA staff and sponsors have pulled their favorite go-to recipes to share with our members. We hope you enjoy!

Çøñtëñts Breakfast Appetizers

Bread

Salads

Stews & Chili Vegetarian

Poultry

Beef

Pork

Seafood

Drinks

Desserts

Notes

Vërÿ Våñïå Frëñçh Tøåst Submitted by Lynn Hale, Assistant to the President

Ingredients 1 cup milk 1 (3 oz.) package cook-and-serve vanilla pudding mix 1 egg ½ teaspoon ground cinnamon 8 slices Texas toast 2 teaspoon butter

Directions 1. In a bowl, whisk the milk, pudding mix, egg, and cinnamon for 2 minutes or until well blended. 2. Dip toast in pudding mixture coating both sides. 3. Melt butter on a griddle; cook french toast for 2-4 minutes on each side or until golden brown.

Ñåññÿ Møåt’s Håsh Brøwñ Çåssërølë This was a recipe handed down from my paternal grandmother to my mother and now me. We tried it for the ﬁrst time this past Easter and it has quickly become a family favorite. I feel conﬁdent this dish will be a staple moving forward. It’s the perfect hash brown casserole! Leigh Beakley, Vice President, Membership Services

Ingredients 1 package of frozen hash browns 1 can of cream of chicken soup ½ onion, diced 3 teaspoons crushed garlic 2 teaspoons paprika 1 teaspoon pepper 1 (16 oz.) sour cream 2 tablespoons melted butter 1 (8 oz.) package shredded cheddar cheese Salt and pepper to taste

Directions 1. Preheat oven to 375°F and grease a 9” x 13” casserole dish 2. Place the hash browns in the dish and add salt and pepper as desired. 3. Next, combine all other ingredients (except cheese) and spread on top of hash browns. 4. Sprinkle cheese on top and bake for 50 minutes.

Føøl-Prøøf Bïsçüïts After many failed attempts to recreate my granny’s biscuits, I found this fool-proof recipe that is quick to make and a Sunday crowd pleaser. Just top with your favorite jam, honey, or gravy. Mike Jernigan, Vice President, Metro Atlanta Ambulance Service

Ingredients 2 cups White Lily® Enriched unbleached self-rising ﬂour ¼ cup butter or shortening (I use cold Crisco! ) ¾ cup buttermilk or milk 2 tablespoons butter, melted

Directions 1. Heat oven to 475°F. 2. Lace flour in a large bowl. Using a pastry cutter or fork, work butter or shortening into flour until crumbs are the size of peas. (Consider using a food processor to save time.) Add buttermilk, stir with fork just until flour is moistened. 3. Turn dough onto lightly floured surface. Gently roll dough with floured rolling pin until 1 inch thick. Cut out biscuits using a floured 2-inch biscuit cutter or the rim of a cup. Place biscuits on a baking sheet where the edges touch. Reform the scrap dough to make additional biscuits. 4. Bake 8 to 10 minutes or until golden brown. Remove from oven. Brush tops with butter and enjoy. Recipe Tips Prep Time: 10 minutes Cook Time: 12 mins Total Time: 25 min Yield: 1 dozen

Åppëtïzërs

Hot Corn Dip

Black Bean & Corn Salsa

Pimento Cheese Sausage Balls

Sausage Dip Stuffed Peppers

Høt Çørñ Dïp This is my go-to for any party or social gathering. It’s so easy to make, especially since we normally have all the ingredients on hand, and it can be eaten with chips, crackers, or even veggies. My brother hosted Thanksgiving at his house for the ﬁrst time and he actually requested that I bring this as my dish. It’s not a pretty dish, but it sure is TASTY! Kati Hyland, Director, Afﬁliated Societies

Ingredients 1 (15 oz.) can yellow corn drained 1 (2 ¼ oz.) can black olives drained 1 (4 oz.) can green chilies drained ½ cup grated Parmesan cheese 1 cup (4 oz.) shredded Monterey Jack cheese 1 cup mayo ½ teaspoon cumin Optional: diced jalapeños

Directions 1. Preheat oven to 350°F. 2. Combine all ingredients. 3. Bake for 30 minutes. 4. Serve with your choice of chips, crackers, or raw vegetables.

Blåçk Bëåñ & Çørñ Sålså This goes well with just chips or add to your favorite dish. Carley Elsberry, Communications and Business Development Coordinator

Ingredients 1 (15 oz.) can yellow whole kernel corn, drained 1 (15 oz.) can black beans, drained and rinsed ½ a red onion, chopped 4-6 roma tomatoes chopped 3-4 jalapeños seeded and chopped ¼ cup fresh cilantro chopped Juice from 2 limes 1 tablespoon of cumin 2 tablespoons olive oil ½ teaspoon salt and pepper (more or less to taste) Tortilla chips

Directions 1. Combine corn and black beans, red onion, roma tomatoes, jalapeños and cilantro in a large bowl. 2. Next add lime juice, olive oil, cumin and salt and pepper and stir. Mix well. 3. Serve with tortilla chips. For best results, make 30 minutes to one hour ahead and store in refrigerator. Mix well before serving.

Recipe Tips This goes great with Crispy Fish Tacos on page 74.

Pïmëñtø Çhëësë Såüsågë Bås Submitted by Lynn Hale, Assistant to the President

Ingredients 1 lb. pork breakfast sausage 1 (12 oz.) Palmetto Cheese pimento cheese of choice 2 ¼ cup Bisquick Dash of paprika and red pepper

Directions 1. Preheat oven to 375°F. 2. Add sausage and pimento cheese in a large mixing bowl. Mix to combine. 3. Add Bisquick and spices (if using). Kneed with hands until it is all combined into a large ball. 4. Scoop and roll into 1-inch balls. 5. Place balls on a baking sheet lightly sprayed with cooking spray or line with a silicone baking mat. You can keep them closer together since they don’t spread. 6. Bake for 15-18 minutes, until they are golden brown on top. 7. Store in air-tight container or zip-lock bag in refrigerator for up to a week. Recipe Tips If you don’t eat pork, you can substitute turkey sausage. It works just as well. If you are using turkey sausage, and 1 to 2 tablespoons oil to make up for the fat. Also, the sausage is easier to work with if it is not super cold.

Såüsågë Dïp Stüffëd Pëppërs Submitted by Mallory Garrett, Emergency Preparedness Communications Manager

Ingredients 1 roll of sausage 1 can of Rotel dices tomatoes and green chillies 1 package of cream cheese Parmesan cheese 8-12 jalapeños and/or sweet peppers

Directions 1. Cook sausage in a medium pot then drain. 2. Add the can of Rotel, cream cheese and a cup of Parmesan cheese, mix well. 3. Cut lengthwise and seed the jalapeños and/or sweet peppers. 4. Add sausage dip to the peppers and sprinkle shredded Parmesan on top. 5. Bake at 350°F for 15-20 minutes. Recipe Tips If you do not like jalapeños or sweet peppers you can always eat the dip with Fritos or tortilla chips.

Brëåd No Knead, Dutch Oven Bread

Ñø Kñëåd, Dütçh Øvëñ Brëåd I found this recipe in a magazine about 15 years ago, and we were going to have lasagna the next night, so I made it. It was so good! We just love a good crusty outside, soft inside bread, and this is it! Frank Corker, Director, IT

Ingredients ¼ teaspoon active dry yeast 1½ cups warm water 3 cups all purpose ﬂour, plus more for dusting (can use white, whole wheat or both) 1½ teaspoon salt Cornmeal or wheat bran for dusting

Directions 1. In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended. The dough will be shaggy and sticky, cover bowl with plastic wrap. Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70°F. 2. The dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes. 3. Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal. Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal. Cover with another towel and let rise for about 1 to 2 hours. When it’s ready, the dough will have doubled in size and will not readily spring back when poked with a finger. 4. At least 20 minutes before the dough is ready, heat oven to 475°F. Put a 6-to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up. The dough will lose its shape a bit in the process, but that’s OK. Give the pan a firm shake or two to help distribute the dough evenly, but don’t worry if it’s not perfect, it will straighten out as it bakes. Cover and bake for 30 minutes. 5. Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned. Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing. 17

Sålåd

Jalapeno Slaw

Quinoa Tabbouleh Salad

The Salad

Almond Topped Slaw

Simple Summer Salad

Jålåpëñø Slåw I found this recipe in the Skinnytaste (www.skinnytaste.com) One & Done cookbook and since added the honey, mayo and sour cream to make it more of a creamy slaw. It is perfect for tacos, burgers or even as a side. Carley Elsberry, Communications and Business Development Coordinator

Ingredients 1 green cabbage, thinly sliced 1 red onion, thinly sliced 2 fresh jalapeño peppers, seeded and thinly sliced Chopped fresh cilantro, to taste Juice of 2 limes ½ teaspoon salt 2 tablespoon honey ½ cup mayo ½ cup sour cream

Directions 1. Cut up the cabbage, red onion, jalapeños and cilantro. Add to a big bowl and stir. 2. Add lime juice, salt, honey, mayo and sour cream. Stir. If your bowl has a lid, put the lid on and shake. 3. Chill in the refrigerator until ready to serve. 4. Stir before serving.

Qüïñøå Tåbbøülëh Sålåd I got this recipe from the Food Babe (www.foodbabe.com). This is my go-to recipe because even people who don’t cook (like me) can make it. All you have to do is chop things up and mix them with quinoa. It is delicious, healthy, and makes you feel good. I could eat it every day! Erin Stewart, Director, Digital Media and Marketing

Ingredients 1 cup dry quinoa 1 large bunch parsley chopped (remove long stems) ⅓ cup mint leaves chopped 1 cup of grape or cherry tomatoes cut in half ¼ of a yellow or white onion ﬁnely diced 1 garlic clove minced 1 tablespoon olive oil Juice of one lemon ½ teaspoon salt ¼ teaspoon cracked black pepper Optional toppings: Sheep’s milk feta cheese Avocado

Directions 1. Make quinoa according to package instructions. 2. While quinoa is cooking, prepare rest of the ingredients in a bowl. 3. When quinoa is ﬁnished cooking, combine all ingredients together and stir.

Thë Sålåd This is a recipe my wife originally found in a magazine; then we changed it up a bit over the years. It’s become known simply as “The Salad” in our house, and the sweetness of the fruit is balanced with the acid and spice of the dressing. It’s a great accompaniment to grilled chicken - we like to use Soy Vey brand teriyaki marinade with chicken thighs. You can also substitute peaches for mangos when they’re in season. Andy Cobb, Vice President, Education

Ingredients 5 oz. baby arugula 5 oz. mixed ﬁeld greens 1 mango, diced ¼ cup cranberries ¼ cup walnuts, chopped ½ feta, crumbled 3 tablespoons extra -virgin olive oil 2 tablespoons raspberry vinegar ¼ teaspoon Sriracha sauce (or to taste) 1 teaspoon lime juice

Directions 1. Combine extra-virgin olive oil, raspberry vinegar, siracha sauce and lime juice to create the dressing. 2. Mix, arugula, mixed ﬁeld greens, mango, cranberries, walnuts and feta.

Ålmøñd Tøppëd Slåw It’s a different kind of slaw that my mom has been making for years and one of our favorites. I like to prep everything ahead, even a day ahead and then mix about an hour before serving. Leslie Sainovich, Senior Director, Data Services

Ingredients 4 cups shredded cabbage (or bagged cabbage) 1 cup chopped celery ½ cup sour cream ½ cup mayonnaise ½ cup chopped peeled cucumber ¼ cup chopped green bell pepper ½ cup slivered almonds 1 tablespoon butter 2 tablespoons grated Parmesan

Directions 1. Mix sour cream, mayonnaise, cucumber and green bell pepper together. (Dressing can be made up to a day before and refrigerated.) 2. Add the cabbage and celery one (1) hour before serving. 3. For the toppings, melt the butter in a skillet and toast almonds until golden. Remove from heat and cool. 4. Mix Parmesan in the almond mixture until coated. 5. Top the mixed slaw with almonds right before serving.

Sïmplë Sümmër Sålåd This is a simple recipe that brings back the feeling of eating on the back porch with my grandparents. Adam Cooper, Desktop Support Specialist

Ingredients One pre-washed bag arugula Block of Feta cheese Fresh cut watermelon Balsamic vinaigrette dressing

Directions 1. Cut up watermelon and break feta cheese into smaller pieces. 2. Combine arugula, watermelon, feta and top with balsamic vinaigrette dressing.

Stëw & Çhïlï Creamy Southwest Chicken Chili

Hungarian Gulyas Scott’s Brunswick Stew

Çrëåmÿ Søüthwëst Çhïçkëñ Çhïlï This was a recipe that a prior co-worker used for a chili cook-off. Now it’s a staple to kick off college football season! Keith Ohrstrom, Area Senior Vice President, Health & Welfare Consulting, Gallagher

Ingredients 4 chicken breasts, frozen 1 large jar (24 oz.) salsa 2 cans kidney beans (you can use one light red & one dark red) ¾ cup diced onion, fresh or frozen 1 cup corn, canned or frozen 1 tablespoon cumin 1 (8 oz.) package cream cheese Ground cayenne pepper, if desired, to taste

Directions 1. Combine all ingredients except cream cheese and put into crock pot. 2. Cook on high for 3.5 hours. 3. Remove chicken breasts to chop. 4. Add cream cheese and allow a few minutes to soften then stir. Add chicken back in and stir.

Hüñgårïåñ Gülÿås This came from my parents’ best friend, Liz Nelson, who immigrated from Hungry. She now lives in Acworth, Georgia, but hasn’t forgotten her roots or family cooking! Leigh Beakley, Vice President, Membership Services

Ingredients 3 onions, chopped 4-5 cloves of pressed garlic ¼ cup olive oil 2 lbs of meat Salt and pepper to taste 1 tablespoon ground caraway seeds 2-3 tablespoons red sweet Hungarian paprika, Szeged brand Optional: ½ teaspoon Hot Hungarian paprika, Szeged brand

Directions 1. Sauté onions and pressed garlic in olive oil until caramelized. 2. Sauté meat selected and remove from heat. 3. Mix meat, onions/garlic and paprika. 4. Combine all and add water to cover ingredients. 5. Add caraway seeds and salt and pepper to taste. Bring all to a boil, reduce heat and simmer chicken or pork for 45 minutes, but cubed beef takes longer so simmer for approximately 2 ½ hours. 6. Taste either meats for doness. Gulyás always tastes better when reheated. Serve with dumplings, noodles, boiled potatoes or rice. Recipe Tips Szeged brand Hungarian paprika is available in most larger grocery chain stores.

Sçø’s Brüñswïçk Stëw There are a million ways (probably) to make Brunswick stew. This recipe started off using Castleberry’s BBQ Pork and Swanson’s Chunk Chicken to make it a quickprepare recipe. Over the years, the canned meat has been replaced with chicken and pork smoked on a Big Green Egg. While the above measurements came from the original quick-prepare recipe, Scott has made it so many times, he tweaks them based on the color and texture of the stew as it’s cooking. For anyone wanting to make Brunswick stew, this is a good foundation that can be amended depending on your own tastes. Carie Summers, CFO and Senior Vice President, Health Care Finance

Ingredients 10 oz. of cooked pork (recommend using lean pork; grilled or smoked) 10 oz. of cooked chicken (recommend using white meat or a rotisserie chicken works well) 1 can creamed corn 1 small can of whole kernel corn 1 can crushed tomatoes (if you want it chunkier, use diced tomatoes) 2½ tablespoons of butter (1/3 stick) 3 tablespoons of ketchup 3 tablespoons of apple cider vinegar Louisiana Hot Sauce (to taste upon serving) Salt and pepper (to taste upon serving)

Directions 1. Spray slow cooker with cooking spray (makes for easier clean up). 2. Combine all ingredients in a slow cooker. You can also use the stove top at low heat. 3. Cook for 1½ to 2 hours stirring occasionally.

Recipe Tips Use a food processor to chop the pork and chicken to your desired consistency. For the creamed corn and whole kernel corn you can use more or less depending on your taste.

Vëgëtåblë Fast or Slow Cooked Creamed Corn

Satilla Asparagus

Corn & Zucchini Salad with Basil

Spinach & Feta Stuffed Mushrooms

Fåst ør Sløw Çrëåmëd Çørñ This is an easy creamed corn recipe that can be made quickly in a pressure cooker or slowly in a slow cooker. Submitted by Carley Elsberry, Communications and Business Development Coordinator

Ingredients 24 oz. frozen corn (2 - 12 oz. packages) 8 oz. cream cheese ¼ cup butter, sliced 2 tablespoons sugar 1 teaspoons salt ½ teaspoon pepper Water (for pressure cooker only)

Directions Slow Cooker 1. Add corn, cream cheese, butter, sugar, salt and pepper. 2. Cook on low for 4 hours or high for 2 hours. Stir occasionally. Pressure Cooker 1. Place corn in the instant pot and cover with water, stir to make sure the corn is not stuck to the bottom. 2. Seal and cook on manual, high for 5 minutes. 3. Quick release and strain off water. 5. Add cream cheese, butter, sugar, salt and pepper to corn and stir until completely combined.

Såtïå Åspårågüs My wife Allison and I discovered this dish many years ago during a GA/FL weekend spent on the Satilla river in Southeast GA. It is easy to prepare and a great side dish that will compliment any grilled entree. We hope you enjoy. Wes Sterneberg, Partner, Drafﬁn & Tucker, LLP

Ingredients 2 bundles fresh asparagus, ends trimmed 1 can Italian stewed tomatoes 1 onion, chopped 1 red bell pepper, chopped ½ package thick bacon, diced Shredded Cheddar cheese Salt and pepper to taste

Directions 1. Preheat oven to 350°F. 2. Place asparagus in a 9x13 casserole dish. Add salt and pepper to taste. 3. Pour can of tomatoes on top. 4. Saute onions, peppers, and bacon. Place on top of tomatoes. 5. Bake for 15-20 minutes. 6. Sprinkle cheese on top, and bake an additional 10 minutes.

Çørñ & Züççhïñï Sålåd wïth Båsïl Fresh and ﬂavorful side dish to accompany your favorite burger or grilled protein. Make ahead and refrigerate for serving ease. Add a protein to it such as cooked shrimp or crumbled goat cheese, or fresh small tomato halves. Tracy Rutland, Quality Improvement/Patient Safety Specialist

Ingredients 6 ears silver queen or other fresh corn (mixture of white & yellow if possible) 1 tablespoon butter 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh ginger 1 large shallot, minced 2 small or 1 medium zucchini, seeded & grated (large holes on box grater) 2 tablespoons fresh squeezed lemon juice 2 tablespoons extra-virgin olive oil 6 large leaves basil, chiffonade 2 tablespoons chives, minced Kosher salt Fresh ground black pepper

Directions 1. Cut corn from cob and sauté in the butter and olive oil (1 tablespoon each) until cooked and lightly caramelized, about 5 minutes. 2. Add the ginger, shallot & zucchini and then sauté for 1 minute more. Remove from heat and cool slightly. 3. Whisk together the lemon juice and olive oil and then add the basil, chives, and oil/ lemon mixture to the corn. 4. Toss gently and then season to taste with salt and pepper. 5. Refrigerate if not serving immediately. Recipe Tips You can add 1 lb. cooked, chopped shrimp or crumbled goat cheese if desired.

Spïñåçh & Fëtå Stüffëd Müshrøøms I found this recipe in the Skinnytaste Air Fryer cookbook (www.skinnytaste.com). I wasn’t sure at first if I would like it but it is so flavorful and filling. Carley Elsberry, Communications and Business Development Coordinator

Ingredients 4 large portabello mushroom caps Olive oil spray Salt 2 medium plum tomatoes, chopped 1 cup baby spinach, roughly chopped ¾ cup crumbled feta cheese 1 shallot, chopped 1 large garlic clove, minced ¼ cup chopped fresh basil 2 tablespoons Panko bread crumbs, regular or gluten free 1 tablespoon chopped fresh oregano 1 tablespoon freshly grated Parmesan cheese ¼ teaspoon pepper 1 tablespoon olive oil Balsamic glaze for drizzling (optional)

Directions 1. Use a small metal spoon to carefully scrape the black gills out of each mushroom cap. Spray both sides of the mushroom with olive oil and season with a pinch of salt. 2. In a medium bowl, combine the tomatoes, spinach, feta, shallot, garlic, basil, panko, oregano, Parmesan, ¼ teaspoon salt, pepper and olive oil and mix well. 3. Carefully ﬁll the inside of each mushroom cap with the mixture. 4. Preheat the air fryer to 370°F. 5. Working in batches, arrange a single layer of the stuffed mushrooms in the air fryer basket. Cook for 10 to 12 minutes, until the mushrooms are tender and top is golden. (For a toaster oven-style air fryer, place the basket in the lower rack position and cook at 375°F for about 10 minutes.) 6. Use a ﬂexible spatula to carefully remove the mushrooms from the basket and transfer to a serving dish. Drizzle the balsamic glaze (if using) over the mushrooms and serve.

Pøültrÿ Chicken Paprikash

Curry Chicken Grilled Chicken Breast with Barbecue Glaze

One-Pan Chicken & Potato Bake

Loaded Buffalo Chicken Stuffed Sweet Potatoes

Chicken & Broccoli Stir Fry

King Ranch Casserole

Chicken Spaghetti

Fiesta Chicken

Easy Chicken Pot Pie

Chicken Burgers

Big Green Egg Turkey Breast

Çürrÿ Çhïçkëñ This was a recipe my mom handed down. I had written the recipe down over the phone with her right after I got married. It stayed on that yellow piece of paper for probably 35 years, with stains that accumulated on it by having it to close to the process of making the dish. Finally I re-wrote it so I could read it. Almost every year I make this and substitute that leftover fried turkey meat from Thanksgiving or Christmas. It’s delicious with homemade pear chutney. If you want it a little spicier, use hot Hungarian Paprika. Frank Corker, Director, IT

Ingredients 1 cup diced onions 1 cup diced apples 5 tablespoons butter 1 teaspoon salt 4 teaspoons paprika Dash celery salt Parsley sprinkle 3 cups chicken broth 2 cups cooked chicken – chopped / diced 4 tablespoons ﬂour 1/3 cup cold water 1 tablespoon curry

Directions 1. Place ﬁrst 8 ingredients in 6-8 qt. pot and simmer for 30 minutes. 2. Mix 4 tablespoon ﬂour & 1/3 cup cold water until dissolved. 3. Pour this mixture into the pot slowly and mix. 4. Add chicken. 5. Add 1 tablespoon curry. 6. Simmer 15 minutes, serve over rice.

Çhïçkëñ & Brøççølï Stïr Frÿ This recipe is easy and quick. Lemlem Kirstos, Accounting Manager

Ingredients 1 lb. chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced 2 tablespoons sugar 1 tablespoon dark sesame oil 1 tablespoon dry sherry 1 tablespoon soy sauce 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon, plus 1 teaspoon cornstarch Kosher salt and freshly ground black pepper About 1/3 cup water 3 tablespoons vegetable oil 5 to 6 cups broccoli ﬂorets and sliced stalks (keep the 2 cuts separate) ¾ to 1 teaspoon red chili ﬂakes, optional 1 tablespoon hoisin sauce Toasted sesame seeds, for serving, optional Rice

Directions 1. In a medium bowl, toss the chicken with the scallion whites, sugar, sesame oil, sherry, soy sauce, about half the garlic, half the ginger, 1 teaspoon of the cornstarch and 1 teaspoon salt. Marinate at room temperature for 15 minutes. Mix the remaining 1 tablespoon cornstarch with 1/3 cup water in a small bowl and reserve. 2. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the vegetable oil and heat. Add the broccoli stems and stir-fry for 30 seconds. Add the ﬂorets and the remaining garlic and ginger, 2 tablespoons water, ¼ teaspoon salt and some black pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. 3. Get the skillet good and hot again, and then heat the remaining 2 tablespoons vegetable oil. Add the chicken and red pepper ﬂakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. 4. Serve with rice. 45

Kïñg Råñçh Çåssërølë Because of the name, many think this casserole was created at the famous King Ranch in South Texas. This connection, however, seems to be only mythical; the ranch has never laid claim to the dish and its legacy continues to be based in cattle, not the poultry found in the casserole. Most likely this dish was developed the same way many others were – a budget-minded homemaker used available ingredients to feed her family – and this particular South Texas homemaker had a ﬂair for the dramatic when it came to naming her new casserole. The dish became so popular in Texas that it was among one of the recipe staples that Ladybird Johnson, wife of President Lyndon B. Johnson, liked to have served at her LBJ ranch Carie Summers, CFO and Senior Vice President, Health Care Finance

Ingredients 10 (6-inch) corn tortillas Vegetable oil spray 1 teaspoon granulated garlic 1 teaspoon chili powder salt and pepper 2 teaspoons canola oil 1 lb onions, chopped ﬁne 2 jalapeño chilies, stemmed, seeded and minced 2 teaspoons ground cumin 2 - 10oz cans Rotel diced tomatoes and green chilies 6 tablespoons all-purpose ﬂour 3 cups low-sodium chicken broth 1 ½ lbs boneless, skinless chicken breasts, trimmed and halved lengthwise 6 oz. Colby Jack cheese, shredded (1 ½ cups) 4 oz. cream cheese, cut into ¼ inch pieces 2 tablespoons minced fresh cilantro

Directions 1. Adjust oven racks to upper middle and lower middle positions and heat oven to 400°F. Divide tortillas between two baking sheets and spray both sides lightly with vegetable oil spray. Bake until brown and crisp, 10 to 12 minutes, switching and rotating sheets halfway through baking; cool slightly. Pulse 2 tortillas, ½ teaspoon garlic, ½ teaspoon chili powder, and ½ teaspoon salt in food processor until coarsely ground, about 12 pulses; set aside. Break remaining 8 tortillas into bite sized pieces. 2. Heat oil in Dutch oven over medium heat until simmering. Add onions, jalapeños, cumin, ½ teaspoon salt, and ½ teaspoon pepper and cook until lightly browned, about 6 minutes. Add tomatoes and their juice, ½ teaspoon garlic, ½ teaspoon chili powder and cook until most liquid has evaporated, 5 to 7 minutes. Stir in flour and cook for 1 minute. Slowly whisk in broth and bring to boil. Reduce heat ot medium-low and simmer until thickened, about 3 minutes. Add chicken, return to a simmer and cook until no longer pink (165°F), about 12 minutes. 3. Remove pot from heat and transfer chicken to place. Add Colby Jack, cream cheese and cilantro to pot and stir until cheese is melted. Once cool enough to handle, shred chicken into bite-sized pieces and return to pot. 4. Scatter half of bite-sized tortilla pieces into a 9 by 13-inch baking dish. Spoon half of filling evenly over tortillas. Scatter remaining bite-sized tortillas over filling, then top with remaining filling. Sprinkle spiced, coarsely ground tortilla mixture evenly over top of casserole. Spray lightly with vegetable oil spray. Bake on upper-middle oven rack until filling is bubbling and topping is brown, 15 to 20 minutes. Let cool for 15 minutes and serve.

Çhïçkëñ Spåghëï Submitted by Leslie Sainovich, Senior Director, Data Services

Ingredients 3 lbs. chicken 1/3 cup lemon juice 10 oz. thin spaghetti 1/3 cup white wine 4 tablespoon butter ½ teaspoon cayenne 4 tablespoon ﬂour 1 teaspoon dry mustard 1 cup cream or milk 1 teaspoon salt 1 cup chicken broth ½ teaspoon garlic powder 1 cup sour cream 8 oz. fresh mushrooms 1 cup mayo 4 tablespoon butter 1 cup Parmesan cheese

Directions 1. Boil and bone chicken (I use boneless chicken breast and bake it and then shred). 2. Break spaghetti into thirds and boil in chicken stock. 3. Make basic white sauce. Melt butter, add ﬂour and cook until bubbly. Add cream and chicken broth, stirring and cooking until thickened. Add mayonnaise, sour cream, Parmesan, lemon juice, wine and seasonings. 4. Saute mushrooms in butter. Place mushrooms, chicken, and spaghetti in 3 qt. casserole. Add sauce and mix well. ( I mix it all together before putting it in the casserole dish) 5. Sprinkle paprika and additional Parmesan on top. Bake at 350 for 30-40 minutes or until bubbly. May be made ahead of time and frozen.

Ëåsÿ Çhïçkëñ Pøt Pïë Someone brought this to me after my daughter was born. It quickly became a family favorite at my house. You can add whatever vegetables you prefer and if you want it vegan don’t add chicken and change out the Cream of Chicken to Cream of Celery. I have shared this many times with people and they have adjusted it to their liking. For example, instead of using Bisquick, top with a puff pastry! Lynne Hall, Quality Improvement Specialist

Ingredients 1 can cream of mushroom soup 1 can cream of chicken soup 1 can sliced carrots 1 can peas 2 chicken breasts 1 cup Bisquick ½ stick of butter ½ cup water

Directions 1. Cook chicken and slice into cubes. 2. Mix soups, carrots, peas and chicken and put in an oven safe casserole dish or bowl. 3. For crust: Mix Bisquick, butter and water together. It should be thick consistency. 4. Spread it out over the top of the ingredients. 5. Bake at 350°F 45-60 minutes.

Çhïçkëñ Bürgërs Submitted by Carley Elsberry, Communications and Business Development Coordinator

Ingredients 1 lb. ground chicken 1 egg 1 cup Italian bread crumbs 1 Ranch seasoning packet Shredded cheese 2 jalapeños 1 large avocado Salt and pepper Olive oil

Directions 1. Preheat air fryer to 375°F. 2. Combine all ingredients and form into patties. 3. For more of a chicken sandwich, coat patties in bread crumbs and spray with olive oil. If you do not add bread crumbs, spray patties with olive oil. 3. Place a single layer in the air fryer and cook for 7-9 minutes. 4. Flip and spray other side with olive oil and cook for another 7-9 minutes or until internal temperature is 165°F.

Çhïçkëñ Spåghëï Submitted by Leslie Sainovich, Senior Director, Data Services

Fïëstå Çhïçkëñ This is my go-to meal if I have to feed a bunch of people. It is so easy just dump everything in and go. If you have any leftovers this goes great in a quesadilla or over nachos! Carley Elsberry, Communications and Business Development Coordinator

Ingredients 3-4 chicken breasts 1 can whole corn, drained 1 can black beans, drained and rinsed 1 can of Rotel diced tomatoes and green chilies 2 packages of cream cheese ½ a jar of salsa Salt and pepper Rice

Directions Slow Cooker 1. Season chicken with salt and pepper. Place in the bottom of your slow cooker. 2. Add corn, black beans, Rotel and salsa. 3. Cook on low for 4 hours or high for 2 hours. 4. After it has ﬁnished cooking shred the chicken and add cream cheese. Stir well. 5. Serve over rice. Pressure Cooker 1. Season chicken with salt and pepper. Place in the bottom of your pressure cooker. 2. Add corn, black beans, Rotel, salsa and cream cheese. Stir so the chicken doesn’t stick to the bottom of the pressure cooker. 3. Select pressure cook manual for 25 minutes. 4. Let it naturally release. Shred the chicken and stir until cream cheese is fully melted. 5. Serve over rice. Optional toppings: sour cream, cheese, chives and hot sauce.

Ingredients 1 can cream of mushroom soup 1 can cream of chicken soup 1 can sliced carrots 1 can peas 2 chicken breasts 1 cup Bisquick ½ stick of butter ½ cup water

Çhïçkëñ Bürgërs Submitted by Carley Elsberry, Communications and Business Development Coordinator

Ingredients 1 lb. ground chicken 1 egg 1 cup Italian bread crumbs 1 Ranch seasoning packet Shredded cheese 2 jalapeños 1 large avocado Salt and pepper Olive oil

Bïg Grëëñ Ëgg Türkëÿ Brëåst Submitted by Chuck Adams, Executive Vice President

Ingredients Turkey breast Olive oil Lemon pepper Bud Light Lime

Directions pepper. 2. Prepare Big Green Egg (BGE) or smoker for indirect cooking at 220-230°F. 3. Place drip pan under grate with two Bud Light Lime Beers in the drip pan. (See step 8.) 4. Can use a small amount of apple wood for smoke if desired. 5. Cook turkey breast to internal temperature of about 155°F for 4 to 4.5 hours. 6. Raise temperature on BGE to 350°F and cook turkey to internal ﬁnal temperature of 167°F about 20 minutes. 7. Remove turkey and let rest for 30 minutes before slicing. 8. Optional: Drink the remaining 4 Bud Light Lime beers from the six pack while cooking.

Bëëf Grilled Flank Steak Tacos

Unbeatable Sloppy Joes

Poor Man’s Steak

Beef Bulgogi & Green Beans

Beef Bourguignon

Grïëd Flåñk Stëåk Tåçøs Love to serve with grilled ﬂour (taco size) tortillas, sautéed onions, yellow, red and orange peppers, fresh avocado, cilantro and a fresh lime wedge. Chips and a beer go along great with this meal. Shearl Lesser, PHA Program Assistant

Ingredients ½ cup olive oil (or vegetable oil) ¼ cup fresh lime juice ⅓ cup packed cilantro leaves 4 chipotle peppers in adobo sauce (chopped) 2 tablespoons adobo sauce 1½ tablespoons honey 1 tablespoon white vinegar 2 cloves garlic (minced) 2 lbs. ﬂank steak salt & pepper

Directions 1. Add first 8 ingredients to a blender and blend for 30 seconds. Pour into a large ziploc bag. 2. Add flank steak and refrigerate for at least 8 hours (I like overnight) up to 24 hours. 3. Let flank steak sit at room temperature for 30 minutes. 4. Grill to your desired temperature. If you wish to use the marinade, pour into a small sauce pan and boil for 5-10 minutes. Remember to always slice against the grain and slice thin for tacos.

Üñbëåtåblë Sløppÿ Jøës Submitted by Lynn Hale, Assistant to the President

Ingredients 1 lb. ground beef 1 onion, chopped ½ cup ketchup ½ teaspoon chili powder 1 large tomato, chopped 6 hamburger buns 6 slices of cheese 12 slices bacon, cooked and drained

Directions 1. Brown meat in large skillet on medium heat; drain. 2. Add onions; cook 5 min. or until tender, stirring occasionally 3. Add ketchup, chili powder and tomatoes; cook 5 min. or until heated through, stirring occasionally. 4. Spoon meat mixture onto bottom halves of buns. Top with cheese and bacon and tops of buns.

Recipe Tips To keep warm for serving, transfer hot mixture to slow cooker set on Low.

Pøør Måñ’s Stëåk In the mood for steak? Don’t want to go out and spend a lot of money? Don’t trust yourself not to ruin an expensive cut of meat that you tried to cook yourself? You should try a Poor Man’s Steak. Rhett Partin, Senior Vice President, Clinical Services & Public Health

Ingredients 2 lbs beef ﬂank steak (inexpensive thin-cut piece of meat) Dales Steak Seasoning (it’s an inexpensive marinade) (substitute - soy sauce) Brown sugar Optional Ingredients: Olive oil (about 1 glug) Pepper (can’t have too much) Minced garlic (take it easy, it’s just an accent) Additional dry seasoning spices as preferred (here’s your chance to get creative) Lime (one good long squeeze from a cut half)

Directions 1. Place the flank steak in a gallon ziploc storage bag (that’s the best way to marinate anything with no clean up). Fill the bag half full of Dales. Dump in a good handful of brown sugar along with any optional ingredients. Leave in the refrigerator overnight. (If you’re not a good planner, you’ll at least need 3 – 4 hours.) 2. Whether you are cooking on a grill or flat top, cook flank steak like any other steak, direct high heat for a short amount of time – maybe 5 min or so per side or to an internal temp no more than 150°F. 3. Wrap it up in aluminum foil, grab another beer, when your almost finished with it, the steak will be ready to cut and serve. 4. You must cut it against the grain. (That makes it easier to bite off and appear more tender.) Cut strips according to however you plan to serve it. Serving it plain (larger pieces) is absolutely fine; however, you can also cut it in to skinny strips, heat up a flour tortilla on the flat top and make street tacos.

Bëëf Bülgøgï & Grëëñ Bëåñs Submitted by Amy Krieg, Manager, Government Relations

Ingredients 1½ lbs. beef (bavette steak, strip, ribeye – your choice), thinly sliced 2 tablespoons soy sauce ¼ cup brown sugar 1 tablespoon minced garlic 2 teaspoons sesame oil 2 teaspoons mirin 2 teaspoons water 3 green onions, for garnish Toasted sesame seeds, for garnish Green beans

Directions 1. Add the soy sauce, brown sugar, garlic, sesame oil, mirin, and water to a bowl and stir until well mixed making sure the sugar is dissolved. 2. Add the sliced beef and mix until the meat is evenly coated. Cover the bowl and let marinade in the refrigerator for at least an hour. 3. Heat a wok, or any skillet, and dump in the contents of the bowl. Cook for a few minutes (this depends on type of steak used and how thin the meat was sliced). Be careful not to overcook. 4. Serve with rice and veggies. Sprinkle the green onion and sesame seeds on top once plated with your choice of side. My favorite is below, but bok choy or broccolini are also good. 5. Green Beans – sauté in a covered pan on medium heat with sesame oil, soy sauce, and mirin until just soft. Remove cover and turn heat up to medium-high and cook for another two minutes. This will glaze the beans. Be sure to stir frequently so the beans do not burn. I don’t typically measure these ingredients. Use about 3 tablespoons sesame oil, 2 tablespoons soy sauce, 1 teaspoon mirin.

Bëëf Bøürgüïgñøñ Submitted by Mallory Garrett, Emergency Preparedness Communications Manager

Ingredients 1 tablespoons extra-virgin olive oil 6 oz. (170g) bacon, roughly chopped 3 lbs. (1½ kg) beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks 1 large carrot sliced ½-inch thick 1 large white onion, diced 6 cloves garlic, minced (divided) 1 pinch coarse salt and freshly ground pepper 2 tablespoons flour 12 small pearl onions (optional) 3 cups red wine like Merlot, Pinot Noir, or a Chianti, for a milder sauce, use only 2 cups of wine 2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock) 2 tablespoons tomato paste 1 beef bullion cube, crushed 1 teaspoon fresh thyme, finely chopped 2 tablespoons fresh parsley, finely chopped (divided) 2 bay leaves 1 lb. fresh small white or brown mushrooms, quartered 2 tablespoons butter

Directions 1. Preheat oven to 350°F (175°C). 2. Heat the oil in a large Dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside. 3. Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon. 4. In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with ½ teaspoon coarse salt and ¼ teaspoon ground pepper. Sprinkle with ﬂour, toss well and cook for 4-5 minutes to brown.

5. Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, beef bullion and herbs. Bring to a simmer on the stove. 6. Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly). 7. In the last 5 minutes of cooking time, prepare your mushrooms: 8. Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside. 9. Place a colander over a large pot. Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs. 10. Return the beef mixture back into the Dutch oven or pot. Add the mushrooms over the meat. 11. Remove any fat off the sauce (if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface. 12. You should be left with about 2½ cups of sauce thick enough to coat the back of a spoon lightly. 13. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. 14. Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables. 15. If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through. 16. Garnish with parsley and serve with mashed potatoes, rice or noodles. We prefer egg noodles. Crusty bread is also a great accoutrement with this dish.

Pørk Honey-Gingered Pork Tenderloin

Easy Pork Tenderloin

Mama’s Pork Chop Casserole

Pork Tenderloin with Maple Mustard Glaze

Høñëÿ-Gïñgërëd Pørk Tëñdërløïñ This recipe has become a staple at our house and is the star offering on New Year’s Day with Hoppin’ John and homemade applesauce. Marty Fallon, Vice President, Ofﬁce of Rural Health and Strategic Initiatives, Peach State Health Plan

Ingredients 4 (1½ lbs.) pork tenderloins ½ cup honey ½ cup soy sauce 1 cup oyster sauce 4 tablespoons brown sugar 2 tablespoons plus 2 teaspoons minced fresh ginger root 2 tablespoons minced garlic 2 tablespoons ketchup ½ teaspoon onion powder ½ teaspoon ground red pepper ½ teaspoon ground cinnamon

Directions 1. Place pork tenderloins in large ziplock bags - I usually can ﬁt two tenderloins in each ziploc bag. 2. Combine honey, soy sauce, oyster sauce, brown sugar, ginger root, garlic, ketchup, onion powder, red pepper and cinnamon. Pour evenly over the tenderloins. Marinate in refrigerator for 24 hours. 3. Remove tenderloins from marinade, reserving marinade. 4. Grill tenderloins over medium heat, turning often and basting with reserved marinade. 5. Pork is done when the meat thermometer inserted into the thickest portion of the tenderloin registers 160°F. Slice thinly to serve.

Ëåsÿ Pørk Tëñdërløïñ I don’t cook much any more but, if I do, it has to be easy! This is my go-to for a special meal for guests. Donna Hatcher, Vice President, Managed Care Policy

Ingredients ½ cup soy sauce ½ cup orange juice 2 tablespoons brown sugar 1 teaspoon ground ginger 2 cloves garlic, pressed 2 (about ¾ lb) pork tenderloins

Directions 1. Combine soy sauce, orange juice, brown sugar, ginger and garlic in a ziploc bag. 2. Add tenderloins so they are covered in marinade and refrigerate, turning often. Marinate for at least a few hours. 3. Remove and discard marinade. 4. Cook, covered with grill lid, over hot coals (400-500°F) for 12 to 15 minutes or until meat thermometer is at 160°F. 5. Cut into medallions. 6. If it isn’t grilling weather, it is also good to make in the oven. Brown on the stove then roast in preheated 400°F oven for about 20 minutes until reaches internal temperature of 160°F. Do not overcook. Let rest 5 minutes before slicing. 7. This is good served with grilled, steamed or roasted small potatoes, carrots and asparagus.

Måmå’s Pørk Çhøp Çåssërølë Submitted by Lindsey Cason, Director, Distance Learning

Ingredients 2 cups long grain white rice 3 cans beef consommé soup 1 stick butter 4-6 center cut pork chops

Directions 1. Set oven to 350°F. 2. Spray a casserole dish with non-stick cooking spray. 3. Add two cups of uncooked, long grain white rice to the dish. 4. Pour three cans of beef consommé soup over the rice and stir to make sure rice is coated. 5. Place 4-6 (depending on size) center cut pork chops on top of the rice and soup mixture. 6. Cut a stick of butter into small pieces and evenly cover the top of the pork chops and rice with the butter. 7. Cover the dish with tin foil. 8. Cook with tin foil covering the dish for about 25-30 minutes. Then, remove tin foil and allow to cook for 10-15 additional minutes (depending on your oven) until the pork chops reach the correct temperature, and the rice has absorbed all of the soup and butter mixture.

Pørk Tëñdërløïñ wïth Måplë Müstård Glåzë This is a versatile, easy recipe from one of our neighbors that never fails to please! The glaze celebrates the ﬂavor of pure maple syrup yet is not cloyingly sweet thanks to the vinegar and mustard. Sweet potatoes, carrots, haricot verte or roasted vegetables pair well with this dish. Tracy Rutland, Quality Improvement/Patient Safety Specialist

Ingredients 2 (12-14 oz.) pork tenderloins, cleaned 2 teaspoons crumbled, dried sage leaves Kosher salt and fresh-ground black pepper 1 tablespoon butter or olive oil (or mixture of both) 6 tablespoons pure maple syrup 5 tablespoons apple cider vinegar 2 teaspoons Dijon mustard

Directions 1. Preheat oven to 350°F. 2. Whisk together the maple syrup, apple cider vinegar and Dijon mustard in a small bowl. Set aside. 3. Rub tenderloins all over with sage and then season with salt and pepper. 4. Heat a large skillet over medium-high heat. Brown the pork on two or three sides until golden. Place pork on a sheet pan and ﬁnish cooking in the oven at 350°F until the internal pork temperature reads 145°F. 5. While the pork is cooking, heat the maple syrup, vinegar and Dijon mixture in the skillet (don’t wash it!), scraping up the browned bits in the pan. Cook over medium heat while stirring for a few minutes. 6. Return pork to the pan to coat with sauce. Remove and rest for 5-10 minutes. Slice and serve with sauce. 7. If you grill the tenderloin, make the sauce separately in a skillet and then coat tenderloin after grilling. Any leftover pork makes great topping for salad or a tasty sandwich. 67

Sëåføød

Grouper Picatta

Gordon Ramsay’s Spicy Tuna Fish Cakes

Scallops in Garlic Cream Sauce

Crispy Fish Tacos

Grøüpër Pïçåå Picatta has always been one of my favorite Italian dishes. I usually do chicken, in days past, veal. I make it all the time at home. I went to an Italian place up in Blue Ridge when we lived in the mountains, and they had Grouper Picatta on the menu. I ordered it and it was to die for. Now I make it at home, and you can substitute any good ﬁrm white ﬁsh, such as Chilean Sea Bass. Frank Corker, Director, IT

Ingredients 2-4 large grouper filets Salt and pepper to taste 1/3-½ cup flour ¼- 1/3 cup olive oil 1 clove garlic, minced ½ cup dry white wine 1/3-½ cup chicken stock 1 lemon 2-3 tablespoon drained capers ½ stick unsalted butter 2 tablespoons finely chopped fresh parsley

Directions 1. Season the fish with salt and pepper, coat with flour, shaking to remove any excess. 2. Heat the oil in a 12-inch cast-iron skillet, add the fish and sauté for 2 to 2½ minutes or until lightly browned. Then turn carefully and sauté on the other side for 2 to 2½ minutes or until light brown. 3. Remove the fish and place on a warm platter on the bottom rack in a 200°F oven. 4. Add the garlic to the skillet and sauté for 10 about seconds, then add the wine to the skillet, stirring with a wooden spoon to scrape up the yummy browned bits. Simmer until reduced by half, stir in the chicken stock and the juice of ½ of the lemon. Simmer until reduced by half again, adding the capers and simmering for about 1 minute at the end, then remove from the heat and add the butter, stirring until melted. 5. Stir in the fresh parsley, spoon out the sauce over the fish and garnish with thinly sliced lemon (the half you have left from above).

Gørdøñ Råmsåÿ’s Spïçÿ Tüñå Fïsh Çåkës I tried this recipe recently watching YouTube videos for ideas on what to cook. I came across this recipe and it has soon become one of my favorites. It’s quick and easy! I was able to tweak the seasoning and learned about water chestnuts. Also, you can use canned tuna (I’m surprised this is Gordon Ramsey’s recipe, haha)! Sheriffa Nivose, Data Integrity Specialist

Ingredients 400g good-quality tinned tuna 6 tinned water chestnuts, drained and finely sliced 3 spring onions, trimmed and sliced 3 cm piece of fresh root ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, de-seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrate for 5 minutes in boiling water if dried)

2 teaspoon Thai ﬁsh sauce 2 eggs, beaten Vegetable oil, for frying Sea salt and freshly ground black pepper For the Dipping Sauce: Good pinch of caster sugar 2 tablespoon Thai ﬁsh sauce 1 tablespoon rice vinegar Juice of ½ lime 2 tablespoon chopped coriander

Directions 1. Drain 2 cans of solid white tuna and add it to a mixing bowl. Finely dice a chili pepper (de-seed it for less heat) and add to the tuna. Mince the garlic cloves and add that to the tuna as well. Peel and grate about ¼ teaspoon of fresh ginger directly into the bowl. Finely slice the green onion, chop the cilantro and them to the mix. 2. Add the fish sauce to the bowl and mix everything together with a fork. Drizzle a little chili oil (optional) over the top. Whisk the two eggs well, add it to the tuna and mix it all well. 3. Using your hands, take a handful of the tuna mixture and make a ball about 2 inches big and flatten it out gently, making a patty. (Don’t pack the mix too hard. Instead, with a loose hand, simply shape the patties till they barely stick together. You want them light and airy, not dense.) 4. Heat some oil in a frying pan on medium-high heat and carefully fry the fishcakes for about 4-5 minutes on each side, until they turn golden. You want to be very careful while flipping them over as they are quite delicate. Serve with some sweet-salty cilantro dipping sauce. 71

Sçåøps ïñ Gårlïç Såüçë This dish is super tasty and surprisingly quick to make (which is perfect for me, because I’m often hungry by the time I start cooking dinner)! Becca Hallum, Associate General Counsel

Ingredients 1 1¼ lb. (600 grams) of large scallops, thawed 2 tablespoons of olive oil 2 tablespoons of unsalted butter, divided 4-5 large garlic cloves, minced Salt and fresh ground black pepper to taste ¼ cup dry white wine or broth 1 cup of heavy cream 1 tablespoon of lemon juice ¼ cup chopped parsley

Directions 1. Season scallops with salt and pepper to taste. 2. Heat olive oil in a large pan or skillet over medium-high heat until it begins to sizzle. 3. Add scallops in a single layer without over-crowding the skillet (work in batches if needed). 4. Fry scallops for two (2) to three (3) minutes on one side (until a golden crust forms underneath), then ﬂip the scallops and fry again for two (2) to three (3) minutes until they are crisp, lightly browned, and cooked through. Scallops will become opaque when cooked through. Remove the scallops from the skillet and transfer to a plate. 5. Lower the heat to medium and melt two (2) tablespoons of butter in the same skillet, add in the garlic, and cook until fragrant (a little less than a minute). 6. Pour the wine or broth into the skillet and bring to a simmer for two (2) minutes or until wine or broth reduces by about half. 7. Add heavy cream to the skillet and allow it to simmer until slightly thickened. 8. Remove skillet from the heat, stir in lemon juice, and add the scallops back into the pan to warm through slightly and coat with sauce. 9. Garnish with parsley and serve over pasta. 72

Çrïspÿ Fïsh Tåçøs Submitted by Carley Elsberry, Communications and Business Development Coordinator

Ingredients Fish Strips Olive oil spray 1 lb. cod or tilapia cut long-wise 1 teaspoon salt 1 large egg 1 cup panko bread crumbs ¼ teaspoon ground cumin ¼ teaspoon garlic powder ¼ teaspoon cayenne pepper

Tacos Fajita size tortillas, corn or ﬂour Guacamole 2 medium avocados 4 tablespoons chopped tomato 4 tablespoons chopped fresh cilantro Juice of 1 lime ½ teaspoon salt Jalapeño Slaw (see page 19)

Directions 1. For the guacamole: in a small bowl, mash the avocados with a fork. Add the tomatoes, cilantro, lime juice, and salt. Stir well, cover and set aside. 2. For the fish strips: preheat an air fryer to 400°F. If you are using the oven, preheat to 425°F. 3. Line a cutting board or sheet pan with parchment paper. Season the fish with ½ teaspoon of the salt. Place the egg in a shallow bowl. On another plate, combine the panko, cumin, garlic powder, cayenne, and remain ½ teaspoon of salt. Dredge the fish pieces first in the egg, then in the panko mixture, shaking off any excess as you go. Place on the prepared cutting board or sheet pan. Spray both sides of the fish with oil. If you are using the oven, cook for 10 minutes flipping halfway. If you are using an air fryer, add just enough fish strips to the air fryer basket to make a single layer and cook for 4 minutes. Turn the fish and cook for 2 minutes longer, until golden and crisp. Repeat with more batches of the remaining fish strips. 4. For the tacos: place 1-2 strips of fish on each tortilla. Top with jalapeño slaw and guacamole. Optional: you can add the black bean and corn salsa (page 12) to the tacos as well.

Drïñks Creamy Hot Chocolate

Çrëåmÿ Høt Çhøçølåtë Submitted by Lynn Hale, Assistant to the President

Ingredients ½ cup baking cocoa 1 can (14 oz.) sweetened condensed milk 1/8 teaspoon salt 6 ½ cups water 1 ½ teaspoons vanilla extract Miniature marshmallows (optional)

Directions 1. In a large saucepan combine the cocoa, milk, and salt. 2. Cook and stir over medium heat. 3. Gradually add water; cook and stir until heated through. 4. Stir in vanilla. 5. Top each serving with marshmallows if desired.

Dëssërts Mom’s Quick Chocolate Mousse

Cream Cheese Banana Bread Almost Chocolate Stuff

White Chocolate Brownie Pie

Dark Chocolate Pecan Cookies

Double Chocolate Brownies Lemon Pudding Bundt Cake Fruit Galette Fresh Strawberry Cake

Georgia Summer Ambrosia

German Chocolate Cake

Oreo Dirt Cake

Big Sugar Cookies with Lemon or Lime Icing

Møm’s Qüïçk Çhøçølåtë Møüssë This recipe has been a Christmas Eve tradition in my house since I was a little girl. It is so highly anticipated that even on a warm day, sleigh bells may already be ringing in the distance. We had a little bit of a crisis this year by discovering there was not enough Courvoisier in the house to make enough servings (with leftovers of course!). So a Woodford Reserve was substituted and it was phenomenal! Stephanie Taylor, Data and Analytics Specialist, Data Services

Ingredients 1½ cup half & half 1 cup chocolate chips 2 tablespoons Cognac 2 egg yolks

Directions 1. Heat half & half to just below boiling. 2. Combine chocolate chips, Cognac, and egg yolks in a blender and whirl until smooth. 3. With the blender running, gradually add the hot half & half. 4. Pour into dessert glasses. Chill two hours or more. Make in the morning and it will be set perfect for dinner. Recipe Tips Makes 4 servings. *Make with good Cognac, e.g., Courvoisier or Remy Martin.

Ålmøst Çhøçølåtë Stüff Warning: This is not at all healthy but I miss the Chocolate Stuff! I fell in love with Barbara Jeans’ famous Chocolate Stuff at GSMC Summer Meetings at St. Simons Island for many years. I couldn’t ﬁnd their real recipe but this one is pretty close. Donna Hatcher, Vice President, Managed Care Policy

Ingredients 2 eggs 1 cup sugar ½ cup ﬂour ¼ teaspoon salt 1 stick unsalted butter, melted 2 heaping tablespoons good quality cocoa 1+ teaspoon real vanilla extract

Directions 1. In a bowl, beat eggs with sugar; add ﬂour, then salt. 2. In another bow, melted butter and stir in cocoa. Add to bowl with eggs, sugar, ﬂour and salt, mix well. Add vanilla. Stir well. 3. Pour into greased loaf pan; set in a pan of water. Put in 300°F oven. 4. Bake for 40-50 minutes. Tap at 40 minutes to see if top has hardened. 5. Inside should still be pretty moist. Serve warm with real whipped cream or vanilla ice cream.

Çrëåm Çhëësë Båñåñå Brëåd I’ve been making cream cheese banana bread for 30 years. I used to only make it at Christmas and now we make it all year. It’s a simple recipe and fun for kids to help with. This delicious quick bread recipe has two of my favorite things – cheesecake and moist banana bread, all combined into a delicious loaf that your whole family will love! Irene Gillen, Administrative Coordinator, Legal

Ingredients 2 to 3 very ripe bananas, peeled (about 1 ¼ to 1½ cups mashed) 1/3 cup melted butter 1 teaspoon baking soda Pinch of salt ¾ cup sugar 1 large egg, beaten 1 teaspoon vanilla extract 1½ cups of all-purpose ﬂour

Cream Cheese Filling 8 oz. cream cheese, at room temperature 1 large egg ¼ cup sugar 2 tablespoons ﬂour

Directions 1. Preheat the oven to 350°F (175°C) and grease a 4 x 8-inch loaf pan. 2. Make the banana bread batter: in a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. 3. Make the cream cheese swirl: in another bowl, beat together all the ingredients for the cream cheese filling. 4. Swirl the batters in the pan: pour half of the banana bread batter in the loaf pan. 5. Top the batter with half of the cream cheese filling: one dollop at a time. Top with remaining batter. Top with the remaining cream cheese filling one dollop at a time. 6. Insert a butter knife about halfway into the batter and run through the batter vertically and horizontally to swirl the cream cheese into the banana bread batter. 7. Bake for 55-60 minutes or until toothpick comes out clean; if the top starts to brown too much before the middle is done, tent the top with foil.

Ingredients 2 eggs 1 cup sugar ½ cup ﬂour ¼ teaspoon salt 1 stick unsalted butter, melted 2 heaping tablespoons good quality cocoa 1+ teaspoon real vanilla extract

Whïtë Çhøçølåtë Brøwñïë Pïë Crowd pleasing, easy dessert for any time of year. Top with fresh summer berries and whipped cream or ice cream for added tasty goodness! Tracy Rutland, Quality Improvement/Patient Safety Specialist

Ingredients 1 stick plus 1 tablespoon softened butter 1 cup sugar 2 eggs 1 teaspoon vanilla ½ cup all-purpose ﬂour 3 tablespoons cocoa ½ teaspoon espresso powder ½ cup white chocolate chips tossed with 1 teaspoon ﬂour (optional)

Directions 1. Preheat oven to 350°F and if using a cake pan, line it with parchment paper. Grease and flour the pan. 2. Cream butter and sugar until light. Cream in eggs one at a time, then add vanilla. 3. Sift flour, cocoa and espresso powder and stir until well blended. Slowly add to butter mixture and mix just until combined. Fold in chocolate chips if using. 4. Pour into a pie pan or parchment-lined cake pan. Bake 30 -35 minutes. Remove from oven and cool for 15 minutes. Run a knife around the edge of the pan to keep the cake from sticking and then cool completely. If using a cake pan, turn over on a flat surface (cutting board or plate) and allow brownie to be removed from the pan, peel off the parchment, and place on a cake stand or serving dish. 5. Cut and serve with ice cream, whipped cream, fudge sauce or fresh berries.

Recipe Tips Substitute any ﬂavor chocolate, butterscotch or peanut butter chips if desired for the white chocolate chips. Or add the same quantity toasted, chopped nuts without the ﬂour.

Dårk Çhøçølåtë Pëçåñ Çøøkïës These cookies are easy to make and sure to impress. If you haven’t tried pecans with some dark chocolate, now is the time. They are chewy, crunchy, and the perfect dessert. Vikki Carter, Business Development Manager, Sound Physicians

Ingredients 2½ cups ﬂour 1 stick butter 1 egg and 1 egg yolk ½ cup sugar 1 cup brown sugar 1 teaspoon salt

1 teaspoon baking soda 1 teaspoon vanilla 2 cups dark chocolate chips or chocolate of choice 1 cup chopped pecans

Directions 1. Turn oven on to 350°F. 2. Add flour, salt, and baking soda to separate small bowl. 3. Add sugar, brown sugar, and softened butter to a large bowl or mixer. Mix until well combined. 4. Add in 1 egg, mix well. Then add in the egg yolk and mix until combined. 5. Slowly add the flour mixture, about a half a cup at a time, to the wet mixture. Mix until all flour is fully combined. 6. Add in 1 teaspoon of vanilla and mix well. 7. Add in your chopped pecans and chocolate chips; mix well. 8. Cover the cookie dough with Saran Wrap and let sit in the fridge for 30 minutes. 9. Roll the dough into balls, about 3 tablespoons of dough each. 10. Let cook for 10-12 minutes, and take out when tops are slightly golden. 11. Let cool and ENJOY!

Døüblë Çhøçølåtë Brøwñïës Submitted by Lynn Hale, Assistant to the President

Ingredients 1/3 cup butter ¾ cup sugar 2 tablespoon water 2 cups semi-sweet chocolate chips – divided 1 teaspoon vanilla 2 eggs ¾ cup all-purpose ﬂour ¼ teaspoon salt ¼ teaspoon baking soda ½ cup nuts (optional)

Directions 1. Preheat oven to 325°F. 2. Combine butter, sugar and water in a saucepan, bring to just a boil. Remove from heat. 3. Stir in 1 cup chocolate chips until mixture is smooth. Add vanilla and stir. 4. Gradually blend in ﬂour, salt and baking soda. Stir in remaining 1 cup of chocolate chips 5. Optional, add nuts to the batter. 6. Spread into a greased 9” square baking pan and bake for 30-35 minutes. Recipe Tips Yield - 16 squares If you are doubling the recipe use a 9x13 baking pan.

Lëmøñ Püddïñg Büñdt Çåkë Submitted by Lindsey Cason, Director, DIstance Learning

Ingredients Cake: 1 box of Duncan Hines Lemon Supreme Cake Mix 1 package instant lemon pudding 4 large eggs 1 cup of water 1/3 cup of vegetable oil Icing: Duncan Hines Lemon Supreme Icing

Directions 1. Set oven to 350°F 2. Spray Bundt pan with non-stick baking spray 3. Combine all ingredients in the bowl of a stand mixer 4. Beat the mixture for 2 minutes 5. Evenly pour mixture into prepared Bundt pan, and slightly shake pan to make sure there are no air bubbles or areas where the mixture is uneven 6. Bake for 40 minutes or until a toothpick entered into the center of the cake comes out clean 7. Cool for a few minutes 8. Remove cake from Bundt pan and place on cake platter 9. Place container of lemon supreme icing in the microwave for around 20 seconds to produce a slightly pourable effect 10. Drizzle icing over cake using a spoon (or pour straight from the icing container)

Früït Gålëë One of my favorite things to do during the pandemic was to visit area farms and farmers markets in order to support local businesses. I had a habit of buying more fruit than we could eat and needed a way to use the surplus! I found this recipe and through the summer and into the fall, I could easily make several of these with whatever fruit was in season and share them with neighbors and friends. Enjoy! Tynan Kugler, Principal, PYA, P.C.

Ingredients ½ teaspoon granulated sugar ¼ teaspoon kosher salt 1 ½ cups unbleached all-purpose ﬂower, plus more for surface 9 tablespoons cold unsalted butter, cut into ½-inch pieces 4-5 tablespoons ice water

Directions 1. In large bowl, whisk the flour, sugar, and salt. Use a pastry cutter or your fingertips to work butter into the mixture until most of it resembles coarse meal with some pea-size pieces. Form a well in the center. 2. Sprinkle with 4 tablespoons of the ice water. Mix with your fingertips until the dough holds together enough to form a ball. If too dry, add the remaining water by the teaspoon, and mix until the dough comes together. 3. Form the dough into a ball, put it between two sheets of plastic wrap and then press it into an 8-inch round. 4. Wrap it tightly in more plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. 5. When ready, roll it out to your preferred size and put whatever fruit or other sweet or savory filling in the middle. Strawberries, peaches, blueberries, blackberries, and figs all work well. Sweeten the fruit with a little sugar if desired. 6. Turn the edges over the fruit and brush with egg wash. 7. Bake in a 400°F oven, rotating the baking sheet ½ way through until the crust is golden brown, 40-50 minutes. 8. Let cool on a rack for 10-15 minutes. Serve warm or at room temperature. You can’t go wrong with a topping of vanilla bean ice cream or fresh whipped cream! 87

Frësh Stråwbërrÿ Çåkë Submitted by Bryan T. Wagoner, President/CEO, Core Management Resources Group, Inc.

Ingredients 1 box white cake mix - it’s OK to use a box mix -we won’t tell! 1 small package strawberry Jell-O 3 tablespoons sugar 3 tablespoons all-purpose ﬂour 1 cup water ½ cup Canola oil 2 large eggs, room temperature 1 cup ﬁnely chopped fresh strawberries Frosting ½ cup butter, softened 4-5 cups confectioner’s sugar ½ cup crushed fresh strawberries.

Directions 1. Preheat oven to 350°F. 2. Grease a 13 x 9 cake pan. 3. In a large bowl, combine cake mix, Jell-O, sugar and ﬂour. 4. Add water, oil and eggs. 5. Beat on low speed 30 seconds. 6. Beat on medium speed 2 minutes. 7. Fold in chopped strawberries. 8. Pour into prepared cake pan. Bake for 25-30 minutes. Cool cake before icing. 9. For frosting, beat softened butter until creamy. 10. Add confectioner’s sugar slowly. Mixture will be stiff. Add strawberries and beat until mixed well and ready to spread on cake.

Gëørgïå Sümmër Åmbrøsïå This recipe was developed for the Georgia Grown campaign and celebrates the summer bounty of Georgia fruits. It’s a great addition to brunch, lunch or dinner. Tracy Rutland, Quality Improvement/Patient Safety Specialist

Ingredients 2 ripe Georgia peaches, peeled, pit removed, cut into ½-inch slices 3 cup watermelon cubes, about ¾-inch dice 1¼ cup fresh blueberries, rinsed 2 ripe mangos, peeled, seed removed, chopped ½-inch dice 1 cup sweetened coconut (toasted if desired) 1/3 cup fresh-squeezed lime juice 1½ tablespoons Grand Mariner or Triple Sec 4 teaspoons honey Pinch kosher salt 1 cup toasted pecans, rough chopped

Directions 1. In a large bowl, combine the peaches, watermelon, blueberries, mango, and coconut. 2. In a small bowl, whisk together the lime juice, Grand Mariner, honey, and salt. 3. Pour the lime mixture over the fruit and toss to coat. 4. Cover and refrigerate for no more than 30 minutes. 5. Just before serving, mix in the pecans.

Recipe Tips Yield - 8 servings; 1 cup per serving Served cold, this colorful ambrosia with lime-honey dressing is sure to refresh!

Bïg Sügår Çøøkïës wïth Lëmøñ ør Lïmë Ïçïñg This is a great sugar cookie recipe that I’ve had and made a few times over the past two decades. Ryan Russell, Membership Coordinator

Ingredients 3⅓ cups all purpose ﬂour ¾ teaspoon salt ¾ teaspoon baking powder 1 ¾ cups granulated sugar ⅔ cup unsalted butter (slightly softened) ⅔ cup solid white shortening (at room temperature) 2 large eggs 1 tablespoon light corn syrup 1 tablespoon vanilla extract 1 teaspoon ﬁnely grated lemon zest ¼ teaspoon lemon extract ¼ cup sour cream

Directions 1. To make the cookies: in a medium bowl, thoroughly stir together the ﬂour, salt and baking powder; set aside. 2. In a large bowl, combine the sugar, butter, and shortening. With an electric mixer on medium speed, beat until well blended and ﬂuffy, about 1.5 min, scraping the sides of the bowl as needed. 3. Beat in the eggs, corn syrup, vanilla, lemon zest, and lemon extract until smoothly incorporated. 4. Beat in half the dry ingredients, stopping and scraping down the sides of the bowl as needed. On low speed, beat in the sour cream. Then beat or stir in the remaining dry ingredients just until the mixture is well blended and smooth. 5. Cover tightly and refrigerate for at least 6 hours and up to 2 days.

6. Preheat oven to 350°F. Grease several large baking sheets, or generously coat with nonstick spray. 7. On a sheet of plastic wrap or wax paper, shape the chilled dough into a 6-inch disk. Cut the disk into quarters and return ¾ of it to the refrigerator. Cut the remaining quarter into 6 pieces. 8. With greased hands, shape each piece into a ball. Arrange the balls on baking sheets, spacing them about 3 inches apart; these cookies really spread, so do not crowd. 9. Lightly dust your palm with flour and press down each ball until they are about ½ an inch thick. Continue shaping the cookies, leaving each dough portion in the fridge until needed. 10. Bake for 10 to 14 minutes, or until the edges are lightly browned and the tops just spring back when lightly pressed in the center. 11. Let the cookies stand for 2 to 3 minutes to firm up, then using a wide spatula, transfer over to wire racks to cool completely. 12. Lemon or Lime Icing: combine 1 tablespoon grated lemon or lime zest (colored part of the skin) and ½ cup granulated sugar in a food processor. Process until the zest is very fine and the sugar is lemon- or lime-colored. 13. Add ¼ cup fresh lemon or lime juice, 2 tablespoons very soft butter, 1½ tablespoons of corn syrup, and ½ teaspoon vanilla. If desired, add a drop of yellow or green food color. 14. Process until the sugar dissolves. In 3 or 4 batches, add 3½ cups of powdered sugar, processing after each addition. 15. If the icing is too stiff, add a little water. If it is too thin, add more powdered sugar. It should have a slightly runny consistency. 16. Using a small wide-bladed spatula, spreader, or table knife, immediately ice the cookies. 17. For best appearance, swirl the icing in the center of each cookie leaving a ¼ rim around the edges; the icing will then flow out toward the edges. (if the icing stiffens as you work, thin with a few drops of water.) Let the cookies stand until the icing sets, (at least 2 hours).

Ñøtës __________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________ 99

380 Interstate North Parkway SE Suite 150 Atlanta, GA 30339 770-249-4500 www.gha.org

Ñøtës __________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________ 97

Ñøtës __________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________ 99

380 Interstate North Parkway SE Suite 150 Atlanta, GA 30339 770-249-4500 www.gha.org