Beef Bourguignon and Parmesan Polenta

 Beef Bourguignon

1 1/2 Tbsp olive oil

3 lb chuck or rump beef roast

1 Tbsp kosher salt

2 tsp black pepper

2 leeks, cleaned, trimmed and sliced

3 cloves garlic

2 1/2 Tbsp tomato paste

3 cups roughly chopped carrots

1 lb Cremini mushrooms

1 cup pearl onions, frozen and slightly thawed

2 Tbsp all-purpose flour

2 cups beef stock 

1 1/2 cups red grape juice (100% juice o sugar added)

1/2 cup red grape vinegar

2 sprigs fresh thyme

2 bay leaves

1.  Preheat oven to 325 degrees.

2.  In a 6 or 8 quart Dutch oven, heat olive oil over medium heat.  While heating, cut the beef into roughly 1 1/2 inch pieces, removing any excess fat. Salt and pepper the pieces of beef making sure to coat all sides.  When the oil is heated add about 1/3 of the beef, making sure the pieces do not touch each other.  Allow to brown well on all sides, turning only once it is browned, about 2 minutes per side.  If the Dutch oven becomes too dark on the bottom between browning, add a few Tbsp of water to break up browned bits.  Add more oil before continuing.  Continue to brown meat and set aside on a plate.

3.  Once removed, add in the chopped leeks and garlic.  Stir to briefly saute, then add tomato paste.  Stir and cook the tomato paste until the bottom of the Dutch oven is coated, 2-4 minutes.  Add the carrots, mushrooms, and onions, along with the browned beef.

4.  Sprinkle the entire mixture with the flour and add the beef stock, grape juice, vinegar, thyme, and bay leaves.  Bring to a simmer and place in the oven without the lid.  

5.  Cook until the liquid has reduced by half and the beef is fall-apart tender, 3-4 hours.  Right before serving , make the polenta

Parmesan Polenta

4 cups water

1 Tbsp Kosher salt

1 1/2 cups polenta

3/4 cup heavy cream

1 cup grated Parmesan cheese 

3 Tbsp unsalted butter

1.  In a 6 quart stockpot, bring water to a boil.  Add salt.  While whisking, slowly add the polenta, making sure not to add too fast to prevent lumps from forming.

2.  Add the rest of the ingredients and continue mixing to a creamy  and smooth.

3.  Serve under the Beef Bourguignon

 

Garlic Parmesan Baked Eggplant

 1 large eggplant

6 Tbsp unsalted butter, melted

1 cup breadcrumbs

1/4 cup shredded Parmesan cheese

1/4 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp Italian seasoning

1.  Start by preparing the eggplant: Wash the eggplant and trim off the green end.  You can peel the skin but you don't have to. I like leaving it on. Next, slice eggplant into 1/2 inch disks.  Place all disks in colander or cooking rack set over baking sheet, sprinkle with salt and let sit for at least 30 minutes.

2.  Next, melt butter in a bowl.  Mix breadcrumbs, spices and Parmesan cheese in another bowl.

3.  Dip each eggplant disk into butter first, then breading mixture.  Place on aluminum foil or parchment paper lined baking sheet.

4. Bake in a 400 degrre oven for 15 minutes, then flip each disk and bake for 7 more minutes.  The eggplant should be golden brown and the breading crispy. 

5.  Serve as a side dish, appetizer or use in eggplant Parmesan.

Cabbage (Halushki) with Dumplings

1/2 lb ham, cut in small pieces

1 stick butter, cut into tsp pieces

1 onion, sliced

1 green cabbage 

salt and pepper

paprika (good amount)

sour cream (for garnish)

parsley (for garnish)

 

Over medium-high heat the butter and ham in a large pot to crisp up the ham.  Add onions, salt,pepper and paprika.Mix.  Add the cabbage and top with a lid to steam.  Uncover after a few minutes to continue browning.  

 

Dumplings

3 eggs

3 oz milk (or water)

salt and pepper

1 1/2 - 2 cups flour  

In a bowl mix together eggs, milk, salt and pepper.  Add flour slowly and mix.  Should be sticky but smooth.  Wet a wooden cutting board and place dumpling dough.  Wet a scraper and scrape evenly into a pot of rolling boiled salted water.  Continue boiling until dumplings float to the top and add 2-3 more minutes. Add 4 large soup spoonfuls of pasta water into the cabbage.  Mix.  Strain dumplings and add to cabbage.  Top with sour cream and parsley

Asparagus Soup

 2 bunches of asparagus, cut up into 2 inch slices

butter

1 onion, chopped

3 cloves garlic

6 cups chicken broth

salt and pepper

juice of 1 lemon

1/2 cup Parmesan cheese

parsley (for garnish)

Separate asparagus tops and set aside.  In a pan with butter saute onion and garlic. Add chicken broth, asparagus and salt/pepper.  Boil and then simmer for 30 minutes.  15 minutes with the lid on and 15 minutes with the lid off.  Use an immersion blender to mix up soup in pot until smooth.  Meanwhile, boil the tips in water. Squeeze the juice of 1 lemon and add 1/2 a cup of Parmesan cheese and mix together.  

Serve in bowls and add a few asparagus tips and a little Parmesan cheese and parsley.

Popcorn Balls

 12-14 cups popped popcorn (1/2 cup unpopped kernels)

1/2 cup sugar

1/3 cup water

3 Tbsp molasses

1 Tbsp butter

2 Tbsp white vinegar

1 tsp vanilla extract

1/2 tsp baking soda

1.  Pop the popcorn in one Tbsp oil and set aside in a large bowl.  A large heavy-bottom kettle works well..

2.  In a 4 quart heavy-bottom kettle, combine the sugar, water, molasses, butter, and vinegar.  Bring to a boil over medium-high heat, stirring until the mixture begins to boil.  Continue to boil until the temperature reaches 235 degrees on a candy thermometer.

3.  Remove from heat and add the vanilla an baking soda.  Stir to combine until the mixture is lighter in color and foamy.

4.  Pour over prepared popcorn.

5.  Stir until all the popcorn is coated in the caramel mixture.  Allow to cool slightly and become sticky, 3-5 minutes.  

6.  With well-oiled hands, create balls approximately 3 inches in diameter.  If the balls are not sticking together, allow popcorn additional time to cool.

Cornbread

 6 Tbsp unsalted butter

1 /12 cups stone-ground cornmeal

1 cup all-purpose flour

1/2 tsp baking soda

2 tsp baking powder

1 3/4 tsp salt

2 tsp sugar

1 1/2 cups buttermilk

2 large eggs

1.  Preheat oven to 375 degrees.  Add butter to a 9 inch cast-iron skillet and place in the oven while preheating.  Once the butter has completely melted and browned, remove from the oven, 10-15 minutes.

2.  In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, sal, and sugar.  In another bowl, whisk the buttermilk and eggs.  Add the wet ingredients to the dry and whisk until combined.  Pour immediately into the hot skillet.

3.  Bake until the cornbread is golden brown and a skewer inserted in the middle comes out clean, 20-25 minutes.  Remove from oven and cool 10 minutes before slicing.

Ham and Beans

 1 lb dried white or navy beans (about 2 cups)

2 Tbsp olive oil

1 1/2 cups roughly diced carrot

1 cup diced celery

3/4 cup diced onion

2 tsp salt

1 tsp ground black pepper

1 ham bone/hock

1 4-6 inch Parmesan rind

6 cups chicken stock

1.  Cover dried beans with water and soak for 6-8 hours.  Once soaked, drain beans and set aside.

2.  Over medium heat, warm olive oil in a 6 quart stockpot or Dutch oven.  Saute the carrot, celery, and onion with salt and pepper.  Saute until  the onion is translucent, 5 minutes.

3.  Add soaked beans, ham bone, Parmesan rind, and chicken stock.  Bring to a boil and reduce to a simmer.  Cook until the beans are tender, 2-4 hours.

4.  Once the beans are tender, remove the Parmesan rind and ham bone.  Allow the beans to rest for 20 minutes so the liquid will continue to thicken.  Remove any meat from the ham bone and add back to the beans.  Alternatively, more ham can be added.  Adjust beans for salt to taset and serve with cornbread.

Rice Pudding

 3-4 eggs

3/4 cup sugar

2 cups milk

2 cups cooked leftover rice

1 tsp vanilla

2 handfuls raisins

6 Tbsp butter

In a large bowl mix together ingredients and top with the butter.  Pour into a 9x13 casserole dish and bake at 375 degrees for 30-40 minutes.  The pudding should have a little jiggle to it.

Zucchini Bread Squares

 2 zucchini, grated with the skins on

1 clove garlic

2 eggs

salt and pepper

 sesame

7 Tbsp flour

oil

In a small bowl add grated zucchini, garlic and eggs.  Mix together. Add salt, pepper and sesame and flour.  Mix all together.  Pour oil in a cast iron pan and heat up.  Pour all in evenly in pan and cook for 10 minutes.  Flip over (using a plate) and cook another 10 minutes.  Cut and serve.

Macaroni Salad

 1 lb elbow pata

bell pepper

carrots, par boil (boil in water until tender but still firm)

celery

cherry tomatoes (keep whole) 

ham, cut in cubes

1 cup Mayo

salt and pepper

2 Tbsp sugar

After pasta is cooked in a large bowl add rest of the ingredients.  Fold in the mayo and chill.

Turnip Root

 2-3 turnip roots

2 bacon slices

salt and pepper

Peel turnips and cut into small slices.  Add to a pot with water covering the turnips, salt/pepper and add bacon slices.  Boil until tender.

Rutabaga

 2-3 rutabaga

2 bacon slices

Take off skin and cut into small cubes (like potatoes).  Put in a pot and cover with water.  Add bacon slices  and boil until tender.

Fried Okra

 1 lb of okra (fresh or frozen, thawed)

salt and pepper

1 Tbsp buttermilk

1 cup corn meal

1/2 cup flour

Cut up okra in small bite size pieces.  In a bowl add okra, salt and pepper, buttermilk mix together and then add corn meal, flour and salt/pepper. You want the okra to separate individually not clumped together.

Mix gently together.  Heat 1-2 inches of oil in a heavy pan on high.  With hands jiggle between your fingers and when pan is very hot add okra.( the hotter the oil it won't hold onto too much oil and be too oily)  May need to fry in batches. Place a paper towel in a serving bowl to absorb excess oil.

Collard Greens with Smoked Ham Hock

collard greens, cleaned and cut into small pieces

ham hock

water

sugar

salt

1.  Put a ham hock in a largae pot covered with water for 40 minutes on low with the lid on. 

2.  Place clean and cut collard greens on top of ham hock in the water for 45 minutes.

3.  Add 2 tsp sugar and maybe 1 tsp salt.  ( the ham hock has a lot of salt so taste first)

4.  Remove ham hock it will be too boiled and not taste good.  You only needed it for flavor.  

Turkey

 Butterball 20 lb turkey

salt

pepper

butter

Clean turkey well.  Remove all giblets.  Place in a large pan lined with aluminum foil on all 4 sides.  Season with salt and pepper. Place tsp of butter all over turkey breast.  Wrap tightly with foil and place in a 500 degree oven for 30-40 minutes.  Then turn down to 325 degrees for an hour.  Turkey will steam nicely but won't brown.  It will be juicy and moist.

Easy Buttermilk Biscuits

 2 cups self rising flour

1-2 cups buttermilk

frozen stick of butter, 3/4 cup grated

 

In a mixing bowl add flour, and grated butter.  Mix gently. Add buttermilk. 1 cup at a time.  Fold it over to combine. Place on a floured counter and cover with more flour.  Fold on itself a few times to add layers into the biscuits.  With floured hands push into a circle with your fingers using the back of your hands.  Using a biscuit cutter or coffee mug cut into 8-12 biscuits. Spray a pan or oven proof skillet with nonstick cooking spray.  They should be touching each other.

Bake in oven at 450 degrees for 10-12 minutes or until golden brown. Could be up to 15 minutes.

Roasted Carrots with Dates and Pistachios

 2 1/2 lbs carrots, cut on the bias, 1/2 inch pieces (8-10)

2 Tbsp olive oil

1 1/2 tsp salt

1/2 tsp cumin

1 tsp coriander

1 tsp cinnamon

2/3 tsp garlic granules

1/2 cup pistachios, cut in small pieces

12 dates, cut it in small pieces

parsley for garnish

Preheat oven to 425 degrees.  Cut carrots and place on a baking pan.  Top with olive oil, salt, cumin, coriander,cinnamon, garlic granules and mix all together using your hands. Single file and no overlapping in the pan.  Roast for 20-25 minutes.  The exterior should be lightly brown and the center just tender.  Move to a serving platter and top with dates, pistachios and parsley. Serve.

Lemon Butter Spaghetti Squash

1 spaghetti squash

2 Tbsp unsalted butter

1 Meyer lemon, juiced and zest freshly grated

1 garlic clove, finely minced

1/4 tsp freshly cracked black pepper

pinch of salt

2 Tbsp crumbled feta cheese

2 Tbsp sliced almonds, toasted 

2 Tbsp chopped fresh herbs, like parsley or basil 

1.  Preheat oven to 400 degrees.  Line a baking sheet with parchment or foil.

2.  Slice the spaghetti squash in half lengthwise, right down the center.  Scrape out the seeds and place it on a baking sheet.  Spritz or brush it with olive oil and sprinkle with salt and pepper.

3.  Roast the squash for 35-40 minutes, or until the strands easily scrape away from the sides.  

4.  Right before the squash is finished roasting, heat a skillet over medium-low heat and add the butter.  Once melted, stir in the garlic and cook for 30 seconds.  Stir in the lemon juice, zest and a sprinkle of salt and pepper.  Bring the mixture to a simmer then turn off the heat.

5.  Once the squash is all scraped from the skins, place it in a bowl or on a plate and gently toss with the lemon butter.  I kind of swirl it with my fork so most of the pieces get coated.  Sprinkle on the feta, almonds and herbs.  Serve immediately.

Raspberry Chia Yogurt

 2 cups Greek yogurt or coconut yogurt

1 cup coconut milk

2 tsp vanilla extract

1/4 cup raw honey or maple syrup1/4 cup chia seeds

Raspberry Puree: 

 2 cups fresh raspberries 

2 tsp fresh lemon zest 

In a mixing bowl or glass container add all of your chia pudding ingredients.  Whish thoroughly to combine well.  

Divide the chia pudding base among individual serving mason jars or glasses.  Refrigerate for at least 4 hours to overnight.

Just before serving, place the fresh raspberries in a bowl together with the lemon  zest.  Using a fork mash until pureed.  Top your chia pudding with the lemony raspberry puree.  stays good refrigerated for up to 2-3 days.

Bruschetta Quinoa Zucchini Boats

 Prep Time:  20 minutes    Cook Time:  25 minutes   Total Time:  45 minutes

Serves: 4

1 1/2 cups cooked quinoa

1 pint tomatoes, halved or quartered

1 shallot, diced

4 garlic cloves, minced

1/4 cup finely grated parmesan cheese, plus extra for sprinkling

2 Tbsp olive oil

2 Tbsp chopped herbs, like basi or parsley, plus more for sprinkling

kosher sat adn pepper

4 medium zucchini sliced in half lengthwise

balsamic glaze, for drizzling 

4 oz fresh mozzarella cheese, chopped

1.  Preheat the oven to 400 degrees.

2.  In a bowl, stir together the cooked quinoa, tomatoes, shallots, garlic, parmesan, olive oil, herbs and a big pinch of salt and pepper.  Stir until combined.  Tast and season more if needed.  You really want to season each layer of this (the zucchini and the quinoa)

3.  Slice each zucchini in half lengthwise.  Place them on a baking sheet.  Scoop out the center using a spoon to create a well.  You can discard this zucchini or stir it into the quinoa if you don't want to waste it.

4.  Sprinkle each zucchini boat with salt, pepper and garlic powder.  Drizzle each with balsamic glaze.  Scoop the quinoa mixture into the center of the zucchini and repeat with each one.  Top each boat with a cubes for mozzarella.

5.  Bake for 20 to 25 minutes, or until the cheese is melted and bubbly.  remove and sprinkle with extra Parmesan cheese and herbs.  Drizzle with more balsamic glaze if you'd like.  Serve immediately.

Balsamic-Roasted Vegetables

 Prep Time: 15 minutes   Cook Time: 1 hour 15 minutes   Total Time: 1 hour 30 minutes

Serves: 8

cooking spray

10 medium potatoes, peeled and cubed, or more to taste

4 large carrots, peeled and cut into 1/2 inch chunks

1 medium onion, cut into 1/4 inch slices

1/3 cup balsamic vinegar

1/4 cup unsalted butter, melted

8 sprigs fresh thyme

1 tsp minced garlic

1 tsp salt

1/2 tsp ground black pepper

1.  Preheat the oven to 425 degrees.  Coat a 9x13 baking pan with cooking spray.

2.  Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl.  Spread mixture into the prepared pan in an even layer.  Cover with foil.

3.  Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.

4.  Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Note:  You can use 1 tsp of dried thyme instead fresh.  Balsamic vinegar might stain plastic, so use a glass bowl when mixing together.

Fried Rice

 Prep Time: 15 minutes   Cook Time: 30 minutes   Total Time: 45 minutes

Serves: 8

2 cups enriched white rice

4 cups water

2/3 cup chopped baby carrots

1/2 cup frozen green peas

2 Tbsp vegetable oil

2 eggs

soy sauce to taste

2 Tbsp sesame oil, to taste

1.  In a sauce pan, combine rice and water.  Bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.

2.  In a small saucepan, boil carrots in water about 3 to 5 minutes.  Drop peas into boiling water, and drain.

3.  Heat wok over high heat.  Pour in oil, then stir in carrots and peas; cook about 30 seconds.  Crack in eggs, stirring quickly to scramble eggs with vegetables.  Stir in cooked rice.  Shake in soy sauce, and toss rice to coat.  Drizzle with sesame oil, and toss again.

Sheet Pan Pierogies

 Prep Time:  15 minutes      Cook Time:  25 minutes     Total Time:  40 minutes

4 Tbsp unsalted butter

2 Large sweet onions, thinly sliced

kosher salt and pepper

1 to 2 Tbsp balsamic vinegar

16 oz frozen pierogies

2 Tbsp olive oil

1/2 tsp garlic powder

1/2 tsp smoked paprika

fresh chives or parsley for topping

Chipotle Sour Cream

2/3 cup sour cream

1 diced chipotle pepper

2 tsp adobo sauce from the can of chipotes

Whisk ingredients together until combined. 

1.  Preheat the oven to 400 degrees.

2.  Heat the butter in a skillet over medium heat.  Add the sliced onions with a big pinch of salt and pepper.  Cook stirring often, until the onions slightly soften, about 10 minutes.  Reduce the heat to low and stir in the balsamic vinegar.  Continue to stir and cook the onions for 5 more minutes.  The onions should be soft and slightly caramely looking.  Turn off the heat.

3.  Spray a sheet pan with olive oil or nonstick spray- make sure the bottom of the pan is covered so the pierogies don't stick and rip.  Place the pierogies on and too them or brush them well in the olive oil.  You want all edges of the pierogies covered.  Sprinkle with salt, pepper, garlic powder and smoked paprika.  Spoon the caramelized onions from the pan (along with any butter in the pan)  all over the pierogies.

4.  Roast for 20 to 30 minutes, flipping the pierogies once in between.  Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.

Note: alternatively, you can place raw sliced onions (and even peppers) on the baking sheet and toss with olive oil and balsamic. Place the pierogies on top. This eliminates the onion caramelizing step- but they won't be as caramely. 

Quinoa and Vegetable Bowls

 Quinoa

roasted sweet potatoes

black beans

shredded lettuce

bell peppers, diced

cilantro

shredded cheddar cheese

cilantro

avacado slices

mango salsa 

Cook the quinoa, sweet potatoes and black beans. Add other ingredients and mix together.

Layered Green Salad

2-3 handfuls Romaine lettuce, cut up

1/2 bag of frozen peas, thawed

1 bell pepper, diced

3-4 green onions, diced

handful of shredded cheddar cheese

3-4 bacon, cut up into small pieces

Layer each ingredient and set aside in fridge until ready to serve adding dressing last right before.

Dressing:

1 cup mayo

3 Tbsp sugar, divided

2 Tbsp white vinegar, divided

In a small bowl add mayo and 2 Tbsp of sugar.  Mix well. Then add 1 more Tbsp of sugar.  Add 1 Tbsp of vinegar. Mix. Then add 1 more Tbsp of vinegar. Mix well.  Taste.  It should be sweet and tangy.  If needed add more sugar or vinegar. Put dressing on right before serving.

Tuna Macaroni Salad

1lb box of macaroni pasta (elbow)

1/2 cup mayo

1/4 cup red wine vinegar

2 Tbsp sweet pickle relish

1 Tbsp dijon mustard

1-2 Tbsp sugar

1 tsp salt

1/2 tsp pepper

1/4 cup minced fresh dill

3 5 oz cans white Albacore tuna

5 hard boiled eggs, finely cut up

1 cup frozen peas, thawed

4 celery rib, diced

1/2 red onion, diced

Cook pasta according to package directions.  Drain water and rinse well with cold water.  In a large bowl mix together sauce ingredients and add pasta.  Mix.  Add tuna, peas, celery and onion.  Mix well.

Cover with plastic wrap and chill in the fridge for 1 hour and serve.

Scrambled Egg Muffins

12 eggs

1/2 tsp seasoned salt

3 Tbsp onions, diced

1 cup  ham, cooked and diced 

pepper to taste

1/4 tsp garlic powder

1/4 red pepper, diced

1/4 cup fresh mushroom, diced and sauteed

1 cup sharp cheddar cheese, shredded

1/2 cup baby spinach leaves, finely shredded

 

1.  Preheat oven to 350 degrees

2.  Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners.

3.  In a large mixing bowl, beat eggs.  Add in remaining ingredients and mix together.

4.  Scoop 1/3 cup of mixture into each muffin liner.

5.  Bake for 20-25 minutes or until the center of the muffin is completely cooked.   

Note:  You can also use cooked bacon or sausage in place of the ham.

Vegetable Lasagna with Butternut Squash

 Lighter version of Lasagna from 730 calories to 363 calories

3 cups cubed peeled butternut squash

1 cup plus 1 Tbsp organic vegetable broth, divided

1 cup fat-free milk

4 garlic cloves

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

dash of ground nutmeg

2 oz cave-aged Gruyere cheese, shredded (about 1/2 cup)

3 oz par-skim mozzarella cheese, shredded (about 3/4 cup), divided

1 Tbsp olive oil

1 small onion, chopped (about 3/4 cup)

1 lb sliced cremini mushrooms

1 bunch Swiss chard, trimmed and very thinly sliced (about 5 cups)

3 Tbsp pine nuts, toasted and chopped

cooking spray

handful of Parmigiano Reggiano cheese

6 whole-wheat lasagna noodles (such as Bionaturae), cooked

1.  Preheat oven to 375 degrees.

2.  Combine squash, 1 cup broth, milk, and garlic in a medium saucepan; bring to a boil  Reduce heat to medium; simmer until squash is tender (about 20 minutes).  Remove from heat.

3.  Place squash mixture in a blender.  Add salt, pepper, and nutmeg.  Remove center piece of blender lid (to allow steam to escape) ;secure blender lid on blender.  Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.  Place blended squash mixture in a bowl; add Gruyere cheese and 5 oz mozzarella cheese, stirring until cheese melts and mixture is smooth.

4.  Heat a large skillet over medium heat.  Add oil to pan, swirl to coat.  Add onion and mushrooms; cook 7 minutes or until browned and liquid evaporates.  Add chard and remain 1 Tbsp broth  Cover and cook 2 minutes or until chard wilts.  Place chard mixture in a fine sieve; drain 5 minutes.  Place chard mixture in a bowl.  Add pine nuts; toss to combine.

5.  Spread 1/2 cup squash sauce in bottom of a broiler-safe 11x7 inch glass or ceramic baking dish coated with cooking spray.  Arrange 3 noodles over sauce; top with half of chard mixture.  Dollop ricotta cheese on top of chard.  Spread half of remaining sauce over top.  Arrange 3 noodles over sauce.  Top with remaining chard mixture; top with remaining sauce.  Sprinkle evenly with remaining 5 oz mozzzarella cheese and Parmigiano-Reggiano Cheese.  Cover with foil coated with cooking spray.  Bake at 375 degrees for 35 minutes.  Uncover and bake an additional 10 minutes or until bubbly.

6.  Preheat broiler to high.  (keep lasagna in oven)

7.  Broil lasagna 3 minutes or until cheese is golden brown.  Remove from oven; let stand 10 minutes.

Chicken Cordon Bleu

 4 chicken breasts

1 tsp salt

1 tsp pepper

8 slices ham

8 slices swiss cheese

1/2 cup flour

1 egg

 1 Tbsp water

1 cup plain bread crumbs

Creamy Dijon Mustard Sauce (optional)

2 Tbsp butter

1 Tbsp cornstarch

1 cup milk

1 Tbsp dijon mustard

1 Tbsp brown sugar

1 tsp apple cider vinegar

1.  Working one at a time, place chicken breast between two pieces of parchent paper or plastic wrap.  Use a mallet to pound chicken to 1/4 inch thickness. Season bother sides with salt and pepper.

2.  Layer 2 sices of ham and 2 slices of swiss cheese on each chicken breast.  Roll up tightly.

3.  Spread flour onto one plate, and bread crumbs out onto another.  In a shallow bowl, whisk together egg with 1 Tbsp water.

4.  Roll stuffed chicken in flour to coat.  Dip in egg mixture, and then roll in bread crumbs to coat.

For Frying:  Heat 1/2 cup of vegetable oil in a large heavy skillet to 350 degrees.  Place chicen in oil and cook for 4 to5 minutes per side, until chicken is golden brown (I use olive oil)

Bread Pudding

 day old biscuits, rolls or bread

handful of raisins

6 eggs

4 cups milk

1 Tbsp vanilla

1 cup sugar

1/2 cup butter, melted (1 stick)

1 tsp cinnamon

 

Tear biscuits, rolls or bread into small pieces and cover the bottom of a 9x13 pan. Sprinkle raisins on top.  In a bowl mix together, eggs, milk, vanilla, sugar, butter and cinnamon.  Pour mixture over biscuits, rolls or bread and cover completely.  Bake in a preheated 325 degree oven for 45 minutes to 1 hour.  It is done when there is still a slight jiggle. 

Topping for Bread Pudding:

1/2 cup butter, (1 stick)

1 cup sugar

1 tsp vanilla

1 tsp cinnamon

1 egg

Cook for a few minutes in a pan over the stove being careful not to cook the eggs (take off the heat if you need to).  Mix constantly until it thickenes,  Pour topping over the cooked bread pudding.

 

Pea Salad

 4 cups frozen peas (2 bags) microwaved in 90 second increments for a total of 3-4 minutes

4 oz sharp cheddar cheese, diced into small cubes the size of a pea

1/4 cup cooked bacon

1/2 purple onion, diced small

Dressing:

2 Tbsp Mayo

2 Tbsp sour cream

1 Tbsp apple cider vinegar

1 tsp dried dill

salt and pepper

Mix together in a bowl.  Cover and chill for 1 hour

Yellow Squash and Onions

 4 yellow squash, cut into small slices with the skin on

1/2 onion, sliced

1 cup corn meal

oil for cooking

salt

2 to 3 Tbsp butter

Add cut up squash and corn meal to a ziplock bag and mix to coat.  To a pan add 1/3 to 1/2 cup of oil. When hot add the squash, onion  and salt and start cook.  Folding over the squash on itself instead of stirring. Add butter on top. You want a golden brown on the squash.

Chocolate Fondue

 1/2 cup coconut cream

2-3 Tbsp raw honey, or pure maple syrup

9 oz  dark chocolate pieces or chocolate chips

1 tsp vanilla extract

toothpicks for serving

To serve:  Fresh pineapple, strawberries, raspberries, blueberries, pear, kiwi, bananas

In a small saucepan, or double boiler, add the coconut cream, honey, vanilla, and chocolate.  Place over medium-low heat and whisk until chocolate is melted and smooth.

Place your chocolate dip into a fondue pot/bowl and ser immediately with fruit of your choice.

Serves: 4-6 

Perfect for Valentines Day or parties

Crock Pot Ground Turkey Hobo Dinner

 1/2 tsp salt

 1/2 tsp ground black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp paprika

1/4 tsp parsley

3 russet potatoes, scrubbed and thinly sliced

1 yellow onion, thinly sliced

1 lb carrots, sliced

1/2 lb fresh green beans, ends trimmed

1 1/2  lb ground turkey, uncooked

10 3/4 oz condensed cream of mushroom soup

1/2 cup bbq sauce

1/2 cup shredded sharp cheddar cheese

 

1.  Spray crock pot with non-stick cooking spray.

2.  In a small bowl, mix together the salt, ground pepper, onion powder, garlic powder, paprika, and parsley.  Set aside.

3.  In another medium-sized bowl, mix together cream of mushroom soup and BBQ sauce.

4.  Layer half of the potatoes, half of the onions, half of the carrots, and half of the green beans in the bottom of the crock pot. 

5.  Break the ground turkey in small bite-sized pieces (uncooked) and place half over the vegetables.

6.  Spoon halaf of the sauce mixture over the meat.

7.  Repeat the entire process all over again, layering it on top of each other.

8.  Place the lid on top of the crock pot and cook on low for 6-7 hours or on high for 3 1/2 - 4 hours.

9.  Scoop servings into bowls and top with shredded cheddar cheese (and mire BBQ sauce or even ketchup, if desired).

Roasted Chickpeas

 chickpeas

paprika

garlic powder

oregano

salt and pepper

 

Preheat the oven to 425 degrees.  Place the chickpeas on a towel and lightly towel dry them so they aren't wet from rinsing.  You can remove any loose skins at this time too. 

Place the chickpeas on a baking sheet and drizzle with the olive oil.  Toss to coat, then sprinkle with the paprika, garlic powder, oregano, salt and pepper.  Shake the pan a few times to distribute the seasoning.  Rotate the chickpeas for 15 minutes, then toss and roast for 10 to 15 more.

Bone Broth

 save bones from your roasted chicken

 include lemon wedges and rosemary that were cooked with the whole roasted chicken (but optional)

salt

water

 

 

Add to a large pot or Dutch oven.  Top with filtered water until generously covered (about 12 cups).  Add a bit of salt to season the broth.  Then add 1-2 Tbsp apple cider vinegar, which is added as the acidity that breaks down the collagen and makes it more abundant in the broth.  You can also sub lemon juice, but we prefer apple cider vinegar.  Bring to a boil, then reduce to a simmer and cover.  Cook for at least 10-12 hours or until reduced by 1/2 or 1/3, leaving you with 6-8 cups of bone broth.  The more it reduces, the more intense the flavor becomes and the more collagen is extracted.  Strain and use or store.

Honey Roasted Carrots

 8 carrots, washed and cut into 3 inch pieces on the bias

3 Tbsp melted butter

3 Tbsp honey

1 tsp salt

1/4 tsp black pepper

In a large bowl put in cut up carrots.  Top with butter, honey and salt and pepper.  Mix together.  Bake on a baking sheet at 400 degrees for 20 minutes.

Roasted Brussel Sprouts with Bacon

 Package of Brussel sprouts

1/2 onion, chopped

4-5 bacon cut into small pieces, uncooked 

balsamic glaze

Boil Brussel sprouts on stove or microwave. Smash them with the bottom of a glass and place on a baking sheet with parchment paper.  Add onions and bacon on top and sprinkle with balsamic glaze.  Bake at 425 degrees for 1 hour.  You may need to flip half way.

Homemade 1000 Island Dressing

 1/2 cup bread and butter pickles, sliced small

2 hard boiled eggs, grated

1 1/2 cup mayonnaise 

1/2 yellow onion, diced

2 Tbsp pimentos

1/4 cup chili sauce

2 tsp Worcester sauce

2 tsp white vinegar

1 Tbsp sugar

1 tsp sea salt

1/4 tsp pepper

 

Fold together and store in a Mason Jar

Homemade Balsamic Vinaigrette

 1/3 cup balamic vinegar

1/2 shallot, minced

8-10 fresh basil leaves (or half dried basil)

2 tsp whole grain mustard

3 Tbsp honey (or sugar or maple syrup)

1 tsp sea salt

1/4 tsp pepper

1 cup olive oil (50/50 blend olive oil and saflower oil

Mix together and store in a Mason Jar.

Homemade Italian Dressing

 1/3 cup red wine vinegar

2 tsp dijon mustard

2 garlic cloves, minced

2 tsp dried oregano

2 tsp dried basil

2 Tbsp fresh parsley, minced

pinch of red pepper flakes

1 Tbsp sugar

1/3 cup Parmesan Cheese, grated

1/4 tsp pepper

1 tsp sea salt

1 cup olive oil (50/50 olive oil and saflower oil)

Mix together. While stirring seasoning pour oil to emulsify. Store in a Mason Jar.

Homemade Blue Cheese Dressing

 1 1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

3 tsp garlic granuales

2 tsp sugar

1 tsp sea salt

1/4 tsp pepper

2 tsp Worcester sauce

2 tsp white vinegar

1/2 cup blue cheese

Whisk together ingredients and fold in blue cheese.  Pour into Mason Jar for fridge storage.

Homemade Ranch Salad Dressing

 1 1/2 cup myonnaise

3/4 cup buttermilk

2 tsp garlic granuales

2 tsp onion granuales

1 1/2 tsp dried dill

1 tsp sea salt

1/4 tsp pepper

Mix together in a small bowl.  Should not be too thin. Pour into a glass container  and store in the fridge.

Sunflower Broccoli Salad

2 cups fresh broccoli florets

2 bacon strips, cooked and crumbled

1 green onion, chopped

3 Tbsp raisins

1 Tsp sunflower kernels

 

Dressing:

1/3 cup mayonnaise

4 tsp sugar

2 tsp white vinegar

 

 In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels.  In a small bowl, combine the dressing ingredients; stir until smooth.  Pour over broccoli mixture and toss gently.  Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Broccoli and Apple Salad

 3 cups small fresh broccoli florets

3 medium apples, chopped

1/2 cup chopped mixed dried fruit

1 Tbsp chopped red onion

1/2 cup reduced-fat plain yogurt

4 bacon strips, cooked and crumbled

In a large bowl, combine broccoli, apples, dried fruit and onion.  Add yogurt; toss to coat.  Sprinkle with bacon.  Refrigerate until serving.

Baked Parmesan Zucchini sticks

 4 zucchini, quartered lengthwise

1/2 cup freshly grated Parmesan cheese

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp dried basil

1/4 tsp garlic powder

kpsher salt and greshly ground black pepper, to taste

2 Tbsp olive oil

2 Tbsp chopped fresh parsley leaves

1.  Preheat oven to 350 degrees.  Coat a cooling rack with nobstick spray and place on a baking sheet; set aside.

2.  In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.

3.  Place zucchini onto prepared baking sheet.  Drizzle with olive oil and sprinkle with Parmesan mixture.  Place into oven and bake until tender, about 15 minutes.  Then broil for 2-3 minutes, or until crisp and golden brown.

4.  Serve immediately, garnished with parsley

Roasted Zucchini with Tomatoes and Garlic

 3 to 5 zucchini (cut sideways and fan out)

olive oil

tomatoes, sliced

garlic, small slivers

On a baking pan put 1 tsp of olive oil.  Fan out zucchini.  Inbetween fans add cut tomatoes and garlic.  Season with salt and pepper and more olive oil on top.  Bake in a 400 degree oven for 20 minutes.

Yellow Squash Casserole

 4 cups yellow squash sliced (about 2 squash)

1 Tbsp olive oil

1 yellow oion, diced

2 cloves garlic, chopped

1/4 cups water

1 sleeve of Ritz crackers

1 cup cheddar cheese

2 eggs, beaten 

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

1/2 tsp pepper

2 Tbsp butter (cut into slices)

1.  Preheat oven to 400 degrees

2.  Heat olive oil over medium heat in a large skillet.  Saute onions and garlic for 2-3 minutes.

3.  Add the squash on top and then add the water to the pan.  Cover and allow to steam for about 5 minutes until squash is tender.

4.  In a medium bowl, crush crackers with your hands.  Add in cheese and toss.  Set half of the cracker/cheese mixture aside.

5.  Stir in the milk, beaten eggs, and melted butter.  Add in the squash mixture and season with salt and pepper.

6.  Pour into a greased 9x13 inch baking dish.  Top with the remaining cracker mixture and dab with 2 Tbsp butter.

7.  Bake for 25 minutes until cracker topping is slightly browned.  Serve warm.

Roasted Chick Peas

 2 to 3 cans of chick peas (garmanzo beans)

olive oil

salt and pepper

spicy lime seasoning

Drain cans and wash.  Dry.  On a baking pan add beans, olive oil and seasonings.  Bake at 425 degrees for 20 minutes. 

3-2-1-1 Vinaigrette

 3 Tbsp extra virgin olive oil

2 Tbsp red wine vinegar

1 Tbsp Dijon mustard

1 Tbsp water

Mix all ingredients in a Mason. jar.  After shaking for about 10 seconds, everything is mixed.It's a light, tangy vinaigrette that is perfect for side salads.

Recipe:  Alex Guarnaschelli

Brown Butter Lemon Salmon

 Prep Time: 10 minutes  Cook Time:  10 minutes

Serves: 2-4 people

12 oz fresh salmon, cut into fillets, about 1 inch in thickness

kosher salt and pepper

4 Tbsp unsalted butter

3 lemons

2 Tbsp chopped fresh parsley

 

1.  Pat the salmon completely dry on both sides.  Season all over with salt and pepper. 

2.  Heat the butter in a skillet over medium heat.  After 2 to 3 minutes, brown bits should begin to form on the bottom of the pan. You don't want it to burn, so watch closely.  Place the salmon in the pan and cook on both sides, about 2 to 3 minutes per side, until flakey and opaque.  If at any time it appears that the butteris burning or getting to dark, lower the heat!

3. Slice 1 of the lemons and juice the other 2. Once the salmon if cooked through, add in the lemon slices and juice.  Increase the heat a bit so the mixture comes to a simmer.  Cook for 1 to 2 minutes.  Top with fresh parsley.  Serve immediately.

Veggie Stuffed Mushrooms

 8 large cremini, or portobello mushrooms

1-2 Tbsps avocado oil, or olive oil

2 large shallots, small diced

1 red bell pepper, chopped very small

3 gresh garlic cloves, chopped

3 celery ribs, small diced

1 large carrot, peeled and small diced

2 Tbsp ghee or clarified butter

1 Tbsp fresh rosemary, finely chopped

1 Tbsp fresh thyme, finely chopped

sea salt and freshly ground black pepper, to taste, about 1/4 tsp each

1/4 cup freshly shredded Parmesan cheese

Preheat your oven to 350 degrees and line a large rimmed bakig sheet with parchment paper.

Clean your mushrooms, remove the stems, and pat dry.  Arrange the mushroom , on your prepared baking sheet very lightly brush with oil, then roast until tender, about 12-15 minutes, depending on their size.  Once ready, allow to cook for a minute or two, then lightly pat dry again , with a paper towel.

Meanwhile, small dice your ushroom stems, shallots, bell pepper, celery, carrot, and garlic.

Melt the ghee in a large skillet over medium heat.  Add in all your chopped veggies, fresh herbs, and sea salt and pepper to taste, then saute, stirring often, for about 5 minutes.

Divide your sauteed veggie mixture among mushroom caps and sprinkle with shredded Parmesan and a few extra herbs if desired.

You may place your stuffed mushrooms back in the oven for a minute or two, just to melt the cheese if desired. 

Beet and Carrot Salad

 2 cups shredded peeled organic beets

2 cups unpeeled shredded organic carrot

2 Tbsp coconut oil

salt to taste

Mix together

Butternut Squash Chili

1.5 lbs lean ground turkey

2 Tbsp avocado oil, or olive oil

3 fresh garlic cloves, minced

1 large yellow or red onion, diced

2 large green bell peppers, seeded and diced

2 (15 oz) kidney, chili, and or black beans, rinsed and drained

1 (15 oz ) diced tomato, with juices, jar or fresh

1 cup low sodium bone broth, or stock (vegetable, chicken, or beef)

1 small butternut squash, peeled and diced (or about 4 cups)

2 tsp pumpkin pie spice

2 tsp chili powder

2 tsp dried oregano

2 tsp ground cumin

1 tsp sea salt, or to taste

 

Toppings:  diced avocado, fresh chopped parsley/cilantro, sliced chilies, sliced jalapenos, dried red onions shredded Mexican cheese blend, Greek yogurt, lime wedges, etc. 

Heat oil in large stockpot or Dutch oven over medium/high heat.  Add in ground meat and cook, stirring while crumbling, until no longer pin, about 5-7 minutes.  Drain grease if it's excessive.

Stir in all spices, diced bell pepper, garlic, and onion; continue cooking until the meat has browned and the onion has softened.  Add in the bean, tomatoes, broth, and butternut squash..

Cover with a lid and cook on LOW heat for an additional 30 minutes, stirring occasionally.  Garnish with your favorite toppings.

Crock Pot:  Cook your meat and then combine all ingredients in your crock pot, tnd ten cook on Low for 4-6 hours.

Cooked Spinach

 2 to 3 handfuls of fresh spinach

carmelized onions in oil

bacon bits

In a pan cook onions and bacon.  Add spinach and stir.  Turn off the heat an let it steam with the lid on. Cooks way down. 

Spaghetti Squash Fritters

 3 cups cooked spaghetti squash 

3 eggs

3 Tbsp almond flour

1 oz low fat feta cheese

2 tsp fresh oregano, chopped

2 tsp chili flakes

1/2 tsp salt

1/2 tsp pepper

1 Tbsp olive oil

Start cooking spaghetti squash.  Cut in half length- wise cook for about 40 minutes to an hour in a 400 degree oven.  Check once in a while to see that the squash is soft but not too soft. If you cook the squash too long, it will be filled with water and you won't be able to get the spaghetti strands out. Remove the spaghetti- pulp with a fork.  Place in a container.  

In another mixing bowl, mix egg with flour, salt and pepper, to form a thick dough, if the dough is too liquid, add more flour. Add chili flakes, oregano, salt and pepper to squash, mix well.  Add egg/flour mixture.  Mix well and then add feta cheese.  Mix using tip of your fingers not to break the feta, you want to keep some chunks.

Heat olive oil in a pan, and spoon one large Tablespoon of the mixture in pan.  Cook on both sides, at medium/low heat. 

Stuffed Cabbage Rolls

1 medium green cabbage

water

1 cup long-grain rice

 1/2 cup shredded yellow onion

1 tomato, chopped or diced

1/2 cup chopped fresh parsley

1/2 cup chopped fresh dill

salt and pepper

1 tsp ground cumin, more for later

1/2 tsp cayenne pepper, more to taste

1/2 tsp ground allspice

1/4 cup extra virgin olive oil

1 15 oz can tomato sauce, divided

1/2 cup chopped fresh parsley

1 medium yellow onion sliced

1-2 Roma tomato sliced

1.  Remove and discard the first couple leaves of cabbage.  wash in cold water.  Cut approx 1/4 in off the bottom of the head and place the whole head of cabbage in boiling water.  Boil about 2 minutes.  Peel off the softened leaves, using a pair of tongs.  Continue the same process, peeling off the blanched layers of cabbage leaves as they soften.  Set aside to cool briefly.

2.  Once cooled, cut each cabbage leaf into halves or thirds, removing any thick veins.

3.  Now prepare the rice stuffing mixture.  In a large mixing bowl, combine the rice, shredded onions, chopped tomato, herbs, salt and pepper, spices, oil, 1/2 can of tomato sauce and 1/4 cup water.  Mix together with a spoon.

4.  Lightly oil a large Dutch oven or heavy cooking pot.  Line the bottom with the sliced onions and sliced tomatoes.

5.  Take a piece of cabbage and place on a flat surface, coarse side up.  Add 1 tsp (more if leaves are larger) of the rice stuffing mixture at the end of the leaf. Roll up the leaf to completely enclose the stuffing.  Repeat with the remaining cabbage.

6.  Layer the cabbage rolls, seam-side down, in the prepared Dutch oven/pot.  TOp with the remaining 1/2 can of tomato sauce, and about 1 1/2 can of tomato sauce, and about 1 1/2 to 1 3/4 cups of water (water should barely reach the top layer of cabbage rolls). Add a pinch more ground cumin.

7.  Top the cabbage rolls with a small plate.  Cook on high heat for 5-7 minutes until the liquid reduces to half.  Reduce the heat to low.  Leaving the small plate in, and cover the pot with its own lid.  Cook for 30 minutes, then remove the plate but cover with the lid only.  Cook for another 15 minutes or until the liquid has been completely absorbed and the rice stuffing mixture is cooked through.

8.  If you're not in a hurry, leave the cabbage rolls undisturbed before transferring to a serving platter.

Garlic Bread

 2 sticks butter, softened

2 cloves garlic, minced

1 scallion, minced

1 Tbsp Parmesan

1 Tbsp finely chopped parsley leaves

salt and pepper

1 French baguette

In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, salt and pepper.  Preheat broiler with rack 4 inches from heat.  Slice baguette horizontally.  Spread butter on both halves.  Place o a sheet pan and toast under the broiler, about 2 minutes.

Baked Zucchini

2 medium zucchini, sliced into 1/2 inch rounds

1 Tbsp olive oil

1/2 tsp Italian seasoning

salt and pepper to taste

1/3 cup Parmesan cheese, shredded and divided 

1.  Preheat oven to 425 degrees.

2.  Toss zucchini slices with olive oil, seasoning, salt and pepper and about 2 Tbsp of the Parmesan cheese.

3.  Place on a baking sheet ad top with remaining Parmesan cheese.  Bake 5 minutes.4.  Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.

Cabbage

 1 head green cabbage

1 tsp olive oil

1 tsp butter

salt and pepper

1/2 Tbsp apple cider vinegar

Cut up a head of cabbage into small pieces.  In a pot heat up oil and butter.  Add cabbage and salt and pepper.  Cook and stir.  Let it stick a bit to the bottom to get a golden brown crust for flavor.  Add apple cider vinegar.  Serve

Zucchini Sauce

 2 zucchini, cut up

olive oil

1/2 bullian cube

1 cup water

In a pan on the stove add zucchini to olive oil.  Add bullian cube and water.  Cook on low for 4 hours. 

Cauliflower Steaks

 Cut up a head of cauliflower into 4 to 5 steak slices.

oil

salt and pepper

On a baking pan place cauliflower steak slices. Top with olive oil and salt and pepper.  Bake at 400 degrees for 20 minutes.

Homemade Pizza

 Crust

3 to 4 1/2 cups bread flour

1 tsp yeast

1 1/2 Tbsp salt

2 cups water

 

Mix together in a bowl. Let rest for 2-3 minutes and mix again.  Cover for 1 hour.

 

Sauce

1 large can Marzano whole peeled tomatoes

little salt

 

Mix by hand in a bowl until blended

 

basil

Mozzerella cheese

Parmesan cheese

On a floured surface push out air from the dough and form a circle.  Sprinkle olive oil around edge of the crust.  Add tomato sauce and basil leaves.  In a high temperature oven 425 to 500 degrees bake for 5-10 minutes.  Take out and add cheese.  Put back in the oven until cheese melts.

 

Collard Greens

3 to 4 stalks of collard greens

1 to 1 1/2 tsp olive oil

1/4 tsp sea salt

2 cloves minced garlic

red pepper flakes

lemon juice

 

Clean well with water and cut/stripe stalks of collard greens.  Roll up and cut into smaller pieces.  In a pan with oil add the greens and salt. It will seem like a lot but it will cook way down. Every 30 seconds mix with a wooden spoon.  Try to let it get a crust on it because it enhances the flavor. You want brown edges.  Should take about 5-6 minutes.  Add garlic, red pepper flakes and lemon juice.  Serve

Million Dollar Dip for crackers

 1 8oz  softened cream cheese

3/4 cup mayo

1 cup grated sharp chedder cheese

1 cup grated swiss cheese

1/4 cu blue cheese crubles

8 pieces bacon (cut into very small pieces)

slivered almonds toasted ( 5 minutes on low in a dry pan until golden)

3 siced green onions

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp garlic powder

1/8 tsp cayanne

Mix together in a bowl.  Cover in fridge for 4 hours until ready to serve.  Serve with crackers

Recipe:  Pioneer Woman

French Onion Chicken Bubble Up

 1 can cream of chicken soup

1 cup French Onion Dip (Kraft)

1 cup chredded cheddar cheese

2 cups shredded cooked chicken

1 Grand Biscuit Jr. ( cut into 4 or 6 small pieces)

1/4 cup crispy onions

Mix all ingredients in a large bowl except onions.  Pour into a 9x13 pan and top with onions.  Bake at 350 degrees for 30 minutes.  Biscuits will puff up while baking. 

Loaded Crash Potatoes

 6-8 medium potatoes

olive oil

salt and pepper

sour cream

cooked bacon bites

chives

shredded cheddar cheese

Boil Potatoes in a large pot until fork tender,  15 to 20 minutes.  Place on a sheet pan and mash with a potato masher until flat and messy. Brush on olive oil and salt and pepper.   Bake in a 475 degree oven for 15 minutes.  Top with sour cream, chives, bacon and cheddar cheese.

Recipe: Pioneer Woman