The Little (Big) Cookbook for KTB

MADE BY KATELYN VAN HOOSEN

introduction breakfast snacks, apps & sides pasta chicken

beef, pork & etc. sandwiches, wraps & more soups seafood desserts

hello hello

welcome to your comprehensive (and kinda insanse so sorry) cookbook! i’ve compiled recipes from pinterest, some white mom blogs, and ofc alice <3

i hope you enjoy this and find lots of good things to eat!

random tips !

some tips from my mom, the internet, and other things i’ve figured out over the years!

i like to use salted butter when cooking, especially for baking when baking desserts, always bake on the low side. for things like muffins, cakes, etc., use a toothpick to test if it’s done. if the toothpick comes out clean, it’s ready! use low sodium broth when cooking - it’s always easier to add more salt in pretty much always add more garlic to recipes - 1 clove is never enough lol a cast iron skillet is DEFINITELY worth it. esp for things like steak, burgers, etc., if you don’t have a grill, it’s a great alternative. just make sure that you never use soap to wash it – after using, rinse and sprinkle salt over it. use steel wool to scrub, and after dried, spread a few drops of oil around the pan to keep it coated parchment paper is so much easier to use too. i find it especially great if i’m roasting potatoes in the oven, or for baking i use vegetable oil in place of olive oil a lot since it’s cheaper. but, if it’s being used for something like a marinade, i would use actual olive oil with cooking, i’m kinda lazy about measuring, especially with spices. once you make things, you’ll start to figure out the kinds of tastes you like and can just eyeball it! but with baking, i would always fully measure everything. if you need to broil something, make sure you keep an eye on it! things can burn super fast, and i will somtimes keep the oven door cracked open a little to watch it.

pantry essentials !

some things i always have on hand for cooking!

spices: garlic powder, onion powder, chopped dried onion, paprika, french fry seasoning, garlic butter seasoning, mrs. dash (original), montreal steak spice, italian seasoning, cajun seasoning, crushed red pepper better than boulion

vinegar - white and rice sriracha + chili garlic sauce parchment paper, aluminum foil, wax paper, saran wrap

how to split recipes!

i end up cutting a lot of recipes in half, here’s cheat sheet to halving some measurements/measurement equivalents!

half measurements:

3/4 cup — 6 Tbsp

1/3 cup — 2 Tbsp + 2 tsp

1/4 cup — 2 Tbsp

1 Tbsp — 1 + 1/2 tsp measurement equivalents:

1 cup — 16 Tbsp

3/4 cup — 12 Tbsp

1/2 cup — 8 Tbsp

1/3 cup — 5 Tbsp + 1 tsp

1/4 cup — 4 Tbsp

1/8 cup — 2 Tbsp

4 oz — 1/2 cup

recipe resources !

places where i found quite a few recipies from! (besides my mom lol)

8 oz — 1 cup websites: halfbakedharvest.com theforkedspoon.com budgetbytes.com kitchenswagger.com epicurious.com hellofresh.com

others: hy-vee — website, also have a “seasons” magazine each month that has recipes cookbooks from the library pinterest

notes about these recipes !

i often use a general italian seasoning in places of things like parsley, basil, and oregano since i don’t always have all of them on hand preparing dish/pan — spraying with cooking oil, line with tin foil/parchment paper, etc. season with salt & pepper — i always add other seasoings, usually ones that i listed under pantry essentials pictures not always accurate lol

COOK + PREP TIME: 5 MINUTES

1 + 1/2 cups strawberries (frozen or fresh)

1/2 banana (frozen or fresh)

3/4 cup milk (add more if needed)

3 tbsp peanut butter

1 scoop protein powder (optional) chocolate chips (optional) cinnamon (optional) lemon juice (optional)

COOK + PREP TIME: 5 MINUTES

1 banana (frozen or fresh)

1 cup blueberries (frozen or fresh)

1 tbsp vanilla protein (optional)

1 tbsp peanut butter

1 cup milk (add more if needed)

strawberry banana smoothie blueberry smoothie green smoothie

COOK + PREP TIME: 5 MINUTES

1/2 avocado

1 cup fresh spinach or 1/2 cup frozen spinach

1 banana (fresh or frozen)

1/4 cup mango or pineapple (fresh or frozen)

1 cup milk (add more if needed)

1 scoop protein powder (optional)

SERVINGS: 1 SMOOTHIE

Add all ingredients to blender. Add ice and blend until smooth.

SERVINGS: 1 SMOOTHIE

Add all ingredients to blender. Add ice and blend until smooth.

SERVINGS: 1 SMOOTHIE

Add all ingredients to blender. Add ice and blend until smooth.

tropical smoothie

COOK + PREP TIME: 5 MINUTES

1 cup of pineapple (frozen or fresh)

1/2 half of a whole mango (frozen or fresh)

1/2 of banana (frozen or fresh)

1/2 cup of yogurt

1/2 cup of coconut water or orange juice

SERVINGS: 1 SMOOTHIE

Add all ingredients to blender. Add ice and blend until smooth.

Turn any smoothie into a smoothie bowl! Add toppings like fruit, nuts, and granola.

breakfast burritos

COOK + PREP TIME: 1 HOUR

2 cups frozen tater tots

2 tablespoons olive oil

8 links breakfast sausage

8 large eggs, lightly beaten

1/3 cup half and half salt & pepper to taste

8 (8-inch) flour tortillas

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

2 roma tomatoes, diced

1/4 cup chopped fresh cilantro leaves

* The fillings for these could be anything! Peppers, feta, onion, broccoli, ham, bacon, spinach, mushrooms, etc.

* These burritos are freezer friendly! To freeze, cover each burrito tightly with plastic wrap or aluminum foil. They are good for up to 1 month. To reheat, microwave for 4-6 minutes, flipping it halfway .

SERVINGS: 8 BURRITOS

Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.

Cook tater tots according to package instructions, then set aside.

Heat olive oil in a skillet over medium high heat. Add sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Drain excess fat, reserving 1 tablespoon in the skillet.

Add eggs to the skillet and cook until they begin to set. Whisk in half and half and season with salt and pepper. Continue cooking no visible liquid egg remains, about 3-5 minutes and set aside.

Spread beans down centers of tortillas; top with tater tots, sausage, eggs, cheeses, tomatoes and cilantro. Fold into a burrito, and place them seam-sides down, onto the prepped baking sheet. Cover with tinfoil.

Place into oven and bake for 12-15 minutes.

breakfast egg muffins

COOK + PREP TIME: 15 MINUTES

5 large eggs

1/4 lb cooked ham, diced

1 cup grated cheddar

1 tomato, diced

1/2 green bell pepper, diced

1 scallion, sliced salt & pepper to taste

1/2 teaspoon Italian seasoning

1/2 teaspoon crushed chili pepper flakes cilantro for garnish (optional)

* The fillings for these could be anything! Peppers, feta, onion, broccoli, sausage, bacon, spinach, mushrooms, etc.

SERVINGS: 6 MUFFINS

Preheat your oven to 400°F. Grease a muffin pan with oil or non-stick cooking spray.

In a large mixing bowl, crack in eggs and whisk together with salt and black pepper.

Stir in tomato, bell pepper, ham, scallion, cheddar cheese, Italian seasoning and red chili pepper flakes.

Divide evenly into muffin cups filling each about 2/3 full. Bake in preheated oven for 12-15 minutes, or until set. Allow to cool a bit and serve immediately.

make-ahead breakfast bowls

COOK + PREP TIME: 40 MINUTES

One 32-oz bag frozen hash brown potatoes

4 tablespoons olive oil

1 pound ground sausage and/or bacon

2 roma tomatoes, diced 1 onion, diced 12 eggs

1/4 cup milk

2 cups shredded cheddar cheese

* The fillings for these could be anything! Jalapeño, feta, broccoli, ham, spinach, mushrooms, etc.

* These bowls are freezer friendly! To freeze, cover each bowl securely with plastic wrap. To reheat, microwave for 1 minute, stir, then microwave for 30 seconds more and stir again. Continue microwaving at 30 second intervals until heated through.

SERVINGS: 12 BOWLS

Bake frozen hash browns according to package instructions.

Heat a nonstick skillet over medium high heat. Brown up sausage and/or bacon until cooked through. Drain grease and set aside.

Saute your choice of veggies until softened, around 5-8 minutes on medium high heat. Remove from heat and set aside.

In a large bowl, whisk together eggs and milk. Scramble eggs in the same large skillet. Remove from heat and set aside.

Divide the potatoes, meat, veggies, eggs and cheese among 12 paper bowls and stir.

buttermilk pancakes

COOK + PREP TIME: 15 MINUTES

1 + 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 Tablespoon sugar

1/4 teaspoon salt

1 1/2 cups buttermilk*

1 large egg

2 Tablespoons butter, melted

* To make a substitute buttermilk, add 1 Tbsp of vinegar or lemon juice to 1 cup of milk. Stir mixture and let sit for 5-10 minutes until it thickens.

1.

2.

3.

SERVINGS: 10-15 PANCAKES

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

In a separate medium bowl, whisk together the buttermilk, egg and melted butter. Stir the wet ingredients into the dry ingredients just until combined, there should be lumps in the batter.

Heat up a nonstick pan or griddle over medium-low heat. Grease it with butter or cooking spray. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

blueberry lemon ricotta pancakes

COOK + PREP TIME: 30 MINUTES

PANCAKES

1 + 1/2 cups buttermilk* or whole milk

3/4 cup whole milk ricotta cheese

2 large eggs

2 tablespoons salted butter, melted

1 tablespoon honey

2 teaspoons vanilla extract

1-2 tablespoons lemon zest

2 tablespoons lemon juice

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon kosher salt

1 + 1/2 cups fresh or frozen blueberries

3-4 tablespoons blueberry jam (optional)

POPPY-SEED LEMON SYRUP

1/2 cup maple syrup

1 tablespoon poppy-seeds

2 teaspoons lemon zest

* To make a substitute buttermilk, add 1 Tbsp of vinegar or lemon juice to 1 cup of milk. Stir mixture and let sit for 5-10 minutes until it thickens.

3.

SERVINGS: 10-15 PANCAKES

In a large mixing bowl, whisk together the buttermilk, ricotta, eggs, butter, honey, vanilla, lemon juice, and lemon zest. Stir in the flour, baking powder, and salt. Stir until just combined, it should be a little lumpy. If the batter feels a little too thin, add 1/4 cup additional flour.

Fold in the blueberries, and if desired 2-4 tablespoons of the blueberry jam, for an extra berry filled pancakes. Allow the batter to sit 5-10 minutes.

Heat up a nonstick pan or griddle over medium-low heat. Grease it with butter or cooking spray. Drop dollops of the batter onto the hot pan. Once bubbles form, flip the pancakes once and continue cooking 1 to 2 more minutes until the pancakes are cooked throughout. Serve immediately with maple syrup or other toppings.

Serve the pancakes topped with the poppyseed syrup, butter, and fresh blueberries

PANCAKES POPPY-SEED LEMON SYRUP

Warm the maple, poppy-seeds, and lemon zest over low heat.

baked french toast

COOK + PREP TIME: 1 + 1/2 HOURS SERVINGS: 4-6

1 pound french bread baguette, cut into 1 inch thick slices

3 eggs, beaten

1 cup milk, whole or 2%

1 tablespoon ground cinnamon

1–2 tablespoons brown sugar

1 teaspoon, powdered sugar

1/4 teaspoon vanilla extract pinch of salt fresh fruit (strawberries, blueberries, raspberries) and maple syrup for topping

2. 3. 4. 5.

Preheat oven to 350°F. Slice bread and arrange face up in a greased cast iron skillet or baking dish. Pack as tightly as possible with no overlap.

Combine whisked egg, milk, cinnamon, vanilla extract, and salt in a bowl. Whisk to combine and pour evenly over the bread in the skillet. Sprinkle each piece with a little brown sugar.

Let rest for at least 30-60 minutes so the bread can soak everything up. It’s Ok if there is egg/milk mixture in the bottom of the skillet. It will continue to soak into the bread as it bakes.

Bake for 40-45 minutes. The tops of the bread slices should be just crispy. Top with powdered sugar, fruit, and drizzle all over with maple syrup. Serve immediately.

baked strawberries and cream stuffed french toast

COOK + PREP TIME: 45 MINUTES SERVINGS: 8

4 large eggs

1 cup whole milk

1 tablespoon + 1 teaspoon vanilla extract

1/2 teaspoon salt

6-8 small-day-old croissants

8 ounces cream cheese, room temperature

1/3 cup strawberry jam

3 tablespoons melted salted butter

2 tablespoons brown sugar

2 tablespoons maple syrup

1 cup fresh strawberries, sliced horizontally whipped cream and maple syrup, for toppings

Preheat the oven to 375° F. Grease 2 baking sheets with butter.

Whisk together the eggs, milk, 1 tablespoon vanilla, and the salt.

Make a 1 inch slit at the top of each croissant, being careful not to poke through to the other sides.

In a bowl, stir together the cream cheese and strawberry jam, leaving streaks of red and white. Spoon the mix into a ziplock bag and snip the corner off the bag. Squeeze 2 tablespoons of the strawberry cream into each croissant. Dip each croissant into the egg mixture, allow it to sit 1 minute per side. Arrange croissants on the baking sheets.

Brush each croissant with a little leftover egg batter. Bake for 20-25 minutes or until the croissant is golden.

Melt together the butter, brown sugar, and 2 tablespoons maple syrup. Spoon the butter evenly over each croissant. Bake for another 10 minutes, until the croissants are caramelized on top and crisp. Toss the berries with 1 teaspoon vanilla, and 1 tablespoon maple syrup. Serve the french toast warm, topped with whipped cream, berries, and maple syrup.

chocolate chip muffins

COOK + PREP TIME: 30 MINUTES SERVINGS: 20-24 MUFFINS

2 + ½ cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2cup unsalted butter, melted and cooled

1 cup granulated sugar

2 large eggs

1 cup buttermilk*

1 tbsp vanilla extract

1 + ½ cups semi-sweet chocolate chips

* To make a substitute buttermilk, add 1 Tbsp of vinegar or lemon juice to 1 cup of milk. Stir mixture and let sit for 5-10 minutes until it thickens.

1.

Preheat oven to 425°F. Spray muffin trays with non-stick cooking spray or line with paper liners.

2.

In a large bowl, toss together the flour, baking powder, baking soda, salt and chocolate chips. Set aside.

3.

In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Slowly add to the dry ingredients. Gently fold together until just combined.

4.

Divide the batter into the muffin cups and bake at 425°F for 5 minutes. Then reduce the oven temperature to 375°F and continue to bake for another 12-15 minutes or until a toothpick inserted into the center comes out clean. Do not overbake or the muffins will be dry. Let cool for about 5-10 minutes and enjoy warm.

blueberry muffins

COOK + PREP TIME: 50 MINUTES

MUFFINS

1 + 1/2 cups all-purpose flour

2 tsp baking powder

3/4 tsp salt

1/4 tsp cinnamon

1/8 tsp nutmeg

1 cup plain yogurt

1/2 cup granulated sugar

4 Tbsp melted butter

2 Tbsp cooking oil

1 large egg

1 + 1/2 tsp vanilla extract

1 cup blueberries

CRUMBLE TOPPING

1 Tbsp melted butter

2 Tbsp granulated sugar

1/8 tsp cinnamon

2 Tbsp all-purpose flour

SERVINGS: 8 MUFFINS

MUFFINS

Preheat the oven to 375ºF. Spray muffin trays with non-stick cooking spray or line with paper liners.

Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a large bowl until well combined.

In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla.

Pour the wet ingredients into the bowl of dry ingredients and stir until they’re about 75% combined. If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. Avoid over stirring!

Divide the batter between a greased or lined muffin tin. Top the unbaked muffins with the crumble topping. Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

CRUMBLE TOPPING

Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand.

cinnamon coffee cake muffins

COOK + PREP TIME: 40 MINUTES

MUFFINS

1 + ½ cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg, room temperature

1 teaspoon vanilla extract

1/3 cup vegetable oil

1/3 cup milk, whole or 2%

1/3 cup sour cream or plain Greek yogurt

CINNAMON FILLING

1/2 cup brown sugar

3/4 teaspoon cinnamon

1/2 teaspoon cocoa powder (optional)

STREUSEL TOPPING

1/2 cup granulated sugar

1/3 cup all-purpose flour

1 + ½ teaspoons cinnamon

1/8 teaspoon salt

1/4 cup unsalted butter, cut into cubes and room temperature

MUFFINS

SERVINGS: 12 MUFFINS

Preheat the oven to 400ºF. Spray muffin trays with non-stick cooking spray or line with paper liners.

In a large bowl mix together flour, sugar, baking powder and salt.

Make a well in the bowl of dry ingredients. Add egg, vanilla, vegetable oil, and milk and mix until just combined. Add sour cream and mix just until combined. Avoid overmixing!

Spoon a tablespoon of batter into each muffin liner. Sprinkle each evenly with the cinnamon filling, about a good teaspoon each. Spoon another tablespoon of batter on top. Sprinkle the tops with the streusel.

Bake for 18-20 minutes, let cool then remove and enjoy.

Mix all ingredients into a small bowl.

CINNAMON FILLING STREUSEL TOPPING

Add all ingredients into a bowl and mix with your fingers until the butter is evenly dispersed and pea sized crumbs form.

blueberry yogurt granola bars

COOK + PREP TIME: 2 HOURS SERVINGS: 12 BARS

GRANOLA BARS

1 + 1/2 cups old fashioned oats

1/2 cup brown rice crisps

3 tablespoons cornmeal

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 tablespoon ground flax (optional)

1/4 cup honey

2 tablespoons coconut oil

1 teaspoon vanilla extract

1/2 cup blueberry jam

YOGURT GLAZE

3 tablespoons plain Greek yogurt

1 tablespoon honey

1 teaspoon vanilla

1 1/4 cups powdered sugar

2 teaspoons meringue powder (optional)

GRANOLA BARS

Preheat oven to 350ºF. Line a 9×9 inch square pan with parchment paper or spray.

In a bowl, mix the oats, brown rice crisps, cornmeal, salt, baking soda, and flax, if using.

In a small pot, melt together the honey and coconut oil over medium heat. Bring to a boil for 30 seconds. Remove from the heat and stir in the vanilla. Pour over the oats. Mix well to coat.

4.

Dump the oats into the prepared pan. Firmly press the mix into an even layer, really packing it tight.

Bake 15 minutes. Remove from the oven and carefully spread the jam over the bars. Bake another 10 minutes. Let the bars cool 10 minutes then remove from the pan. Let cool another 30 minutes, then cut into twelve bars.

Dip or drizzle each bar with the glaze. Let dry at least 1 hour, ideally overnight. The bars will be sticky if you don’t let them really dry. Store in an air-tight container.

YOGURT GLAZE

Warm the yogurt and honey together for 15 seconds in the microwave. Add the vanilla, then whisk in the powdered sugar and meringue powder, if using.

SNACKS, APPETIZERS

herb cream cheese

COOK + PREP TIME: 10 MINUTES SERVINGS: 8 OZ

8 oz. cream cheese, room temperature

2 Tbsp finely chopped fresh parsley

2 Tbsp finely chopped fresh cilantro

1 green onion, thinly sliced

1/8 tsp garlic powder

1/8 tsp salt

1 Tbsp lemon juice

Add all of the ingredients to a bowl and use a fork to mash them together until everything is evenly mixed. Use immediately, or refrigerate for up to 5 days.

guacamole

COOK + PREP TIME: 15 MINUTES

1 fresh lime

2 roma tomatoes

1 jalapeño, seeds removed

1/4 red onion

2 Tbsp chopped fresh cilantro

3 medium avocados

1/2 tsp salt

3.

4.

SERVINGS: 4-6

Start by preparing the guacamole add-ins first. Juice the lime. Finely dice the tomatoes, jalapeño, and red onion. Chop the cilantro.

Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.

Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, about 1 Tbsp of lime juice and 1/4 tsp salt.

Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. Serve and enjoy!

tzatziki

COOK + PREP TIME: 10 MINUTES SERVINGS: 4-6

1/2 cup finely grated cucumber

1 cup thick whole milk greek yogurt

1 Tbsp lemon juice

1/2 Tbsp extra-virgin olive oil

2 garlic cloves, minced

1/4 tsp sea salt

1 tsp chopped dill

1 tsp chopped mint (optional)

1.

2.

Finely grate cucumber. Place on a towel and gently squeeze out the excess water.

In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.

jalapeño queso

COOK + PREP TIME: 25 MINUTES SERVINGS: 8

1 Tbsp butter

1/2 yellow onion, chopped

2 jalapeños, seeded and chopped

3 cloves garlic, minced

1 tsp cumin

1 pinch salt

2 oz cream cheese, at room temperature

1 + ½ cups whole milk

12 oz sharp cheddar cheese, shredded

12 oz Monterey jack cheese, shredded

2 Tbsp all-purpose flour

2 chipotle peppers, minced salsa, avocado, and chips for serving

2.

Heat the butter in a large skillet over medium heat. Add the onion, jalapeños, garlic, cumin, and a pinch of salt. Cook until the onion is fragrant, about 5-10 minutes. Add the cream cheese and milk. Cook over medium heat until the sauce is smooth and the cream cheese has melted.

3. In a bowl, toss together the shredded cheese with the flour. Little by little, add the cheese to the warm milk, whisking until the sauce is smooth. Stir in the chipotle peppers. Serve warm topped with salsa and avocado.

SNACKS, APPS, & SIDES ✿

bruschetta

COOK + PREP TIME: 20 MINUTES SERVINGS: 10

16 oz baguette, cut into 1/2 inch slices

1 tsp garlic powder

3 tbsp extra virgin olive oil

3 cloves garlic, minced

4 oz cream cheese, softened

4 cups tomatoes, diced

1/4 cup purple onion, diced

1/4 cup basil, thinly sliced into ribbons

1 Tbsp balsamic vinegar

1 tsp salt

1 tsp black pepper

2. 3. 4. 5.

Preheat oven to 400°F.

Brush bread slices on both sides lightly with 1 Tbsp oil, sprinkle with garlic powder and place on baking sheet. Toast bread for 5 to 10 minutes, turning halfway through.

Add the 3 Tbsp of olive oil to a small skillet over medium heat. Once warm, add in the garlic and stir briefly before removing from heat. Don’t burn the garlic! Place the garlic infused oil in a large bowl to let cool.

Once the oil is cooled, add in the diced tomatoes, onion, basil, balsamic vinegar, salt and pepper. Gently stir to combine.

Spread cream cheese on bread. Top with tomato mixture and serve.

oven fried feta rolls

COOK + PREP TIME: 40 MINUTES

FETA ROLLS

8 oz feta cheese, crumbled

2 Tbsp fresh chopped dill

1 clove garlic, grated

16-20 sheets frozen phyllo dough, thawed

1 Tbsp olive oil, plus more for brushing

HONEY SAUCE

1 Tbsp salted butter

1 Tbsp oil

1-2 tsp chili flakes

1/2 tsp cumin seed

1/3 cup honey

SERVINGS: 12-16 ROLLS

FETA ROLLS

Preheat the oven to 425° F. Line a baking sheet with parchment paper or tin foil.

In a bowl, combine the feta, dill, and garlic. Place 1/4 cup of oil in a bowl for brushing.

Place 1 sheet of phyllo dough on a clean surface and gently fold it in half crosswise. Brush the phyllo with a little olive oil around the edges. On the short end of the dough, add 1 Tbsp of feta.

Roll the phyllo up over the filling, folding the side edges in, to seal burrito style. Place the roll seam-side down on the prepared baking sheet and repeat to make 12-16 rolls.

Brush the top of each phyllo roll with olive oil. Bake for 20 minutes, or until the rolls are golden brown on top. Serve the rolls warm with honey sauce for dipping/drizzling.

HONEY SAUCE

Melt together the butter, oil, chili flakes, and cumin in a small skillet. Cook over medium heat until fragrant, about 1-2 minutes. Remove from the heat and stir in the honey.

garlic parmesan bread

COOK + PREP TIME: 30 MINUTES

6-8 garlic cloves, peeled 10 Tbsp butter, room temperature

1 sourdough baguette or french bread

1 Tbsp dried basil

2 tsp dried oregano

2 tsp dried parsley

1/4 cup grated parmesan cheese

1/4 cup grated asiago cheese red pepper flakes salt & pepper to taste

APPS, & SIDES

SERVINGS: 12 SLICES

Preheat the oven to 400° F. Melt together the garlic cloves and 1 Tbsp butter in a small skillet over medium heat. Cook, stirring occasionally, until the garlic softens and turns golden, 5-10 minutes. Remove from the heat, and finely mash the garlic with a fork.

Slice the baguette into 1 + ½ inch slices, being careful not to actually slice all the way through the bread. Place the baguette on a large piece of foil.

In a small bowl, combine the butter, basil, oregano, parsley, chili flakes, parmesan, asiago, and mashed garlic. Season with salt and pepper. Generously spread the garlic butter inside each slit.

Wrap in foil and bake for 15 minutes. Open the foil and return to the oven. Bake for another 5 minutes, until golden. Tear the bread apart and serve with extra parmesan and your favorite Italian sauce.

SNACKS, APPS, & SIDES ✿

gamja jorim (korean braised potatoes)

COOK + PREP TIME: 25 MINUTES SERVINGS: 4

POTATOES

1 + ½ lb baby potatoes

2 Tbsp vegetable oil

1 Tbsp toasted sesame seeds green onions for garnish

SAUCE

1/4 cup soy sauce

3 Tbsp honey

4 cloves garlic minced

1/2 cup water

1 tsp red pepper flakes, optional

* Mini/baby potatoes, either red or yellow, are the best choice for this recipe, since they help the glaze to stick onto the potatoes. If your baby potatoes are larger than bite-size, slice in half before cooking.

1. 2.

POTATOES

Add salt and vinegar to a pot of boiling water. Add potatoes, cover, and cook until tender on medium-low heat, about 10-15 minutes. Drain and set aside.

In a large skillet over medium heat, add oil and pan-fry your potatoes for about 5 minutes until golden brown. Pour in the sauce and simmer until thickened, stirring frequently for even coating.

3. 1.

Turn off the heat and mix in sesame seeds. Garnish with green onions and serve.

SAUCE

Combine all ingredients into a bowl.

baked garlic parmesan potato wedges

COOK + PREP TIME: 50 MINUTES

POTATOES

4 large russet potatoes, cut into wedges

1/4 cup olive oil

1/2 cup finely shredded parmesan, plus more for serving

1 Tbsp of garlic powder salt & pepper, additional spices to taste

2 tsp minced rosemary (optional)

1 Tbsp minced parsley, for garnish (optional)

GARLIC BASIL FRY SAUCE

1/4 cup light mayonnaise

1/4 cup plain greek yogurt

1/2 tsp dried basil

2 + 1/2 Tbsp milk, more if needed

1/4 tsp garlic powder 2 pinches salt

SNACKS, APPS, & SIDES

POTATOES

Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line with parchment paper.

Scrub and rinse potatoes. Cut each potato in half then cut into wedges. Place potatoes on the baking sheet.

Drizzle potatoes with olive oil, and sprinkle evenly with parmesan, rosemary, garlic powder and season with salt, pepper and other spices. Toss lightly. Then spread into an even layer, laying potatoes on one cut side.

Roast in the oven for 30 - 35 minutes, turning potatoes to the opposite cut side halfway through. To crisp them up even more, broil during the last 1 - 2 minutes. Top with additional parmesan and parsley and serve.

GARLIC BASIL FRY SAUCE

Combine all ingredients into a bowl and serve with potatoes.

vicki potatoes

COOK + PREP TIME: 1 HOUR SERVINGS: 10-12

POTATOES

1 32 oz package frozen hash browns, thawed

1 can of cream of mushroom or chicken soup

1 cup sour cream

1/2 cup milk

2 cups cheddar cheese, shredded

1/2 tsp salt

1 medium onion, diced

CORNFLAKE TOPPING

2 cups cornflakes, crushed

1/4 cup butter or margarine, melted

* A Van Hoosen favorite recipe! My aunt Vicki always makes these for holidays, so they have been deemed Vicki Potatoes.

* Diced or shredded potatoes will do!

POTATOES

SNACKS, APPS, & SIDES

1. 2. 2.

Preheat oven to 350° F. Grease up a 9 x 13 baking dish.

In a large bowl, combine thawed hash browns, cream of mushroom/chicken soup, sour cream, milk, cheese, salt, and diced onion. Mix together.

3. 1.

Spread potato mixture evenly in the prepared dish. Top with cornflake mixture. Bake for 45 minutes and serve immediately!

CORNFLAKE TOPPING

Pour 2 cups of cornflakes in a large ziploc bag. Using a rolling pin, crush cornflakes. Pour crushed cornflakes into a large bowl.

Melt 1/4 cup of butter and pour into the bowl. Use a spatula to combine.

mashed potato puffs

COOK + PREP TIME: 40 MINUTES

2 cups mashed potatoes

3 large eggs, beaten

1 cup cheddar cheese, shredded

1/4 cup bacon bits

1/4 cup green onions, chopped

1/4 cup parmesan cheese, shredded salt & pepper to taste

SERVINGS: 12 MUFFINS

Preheat oven to 425°F. Spray muffin trays with non-stick cooking spray or line with paper liners.

Combine mashed potatoes, eggs, cheddar cheese, bacon bits and green onions.

Divide into muffin tin and sprinkle each cup with parmesan cheese. Bake for 30-35 minutes or until golden brown.

Cool for 5 minutes and serve warm with sour cream and top with green onions.

rice patties

COOK + PREP TIME: 15 MINUTES

1 cup of cooked rice*

1 egg, beaten

1/4 cup cheese

1 tsp garlic powder salt & pepper to taste

1 Tbsp oil

* Cold, day old (or two) rice works best! Any kind of seasonings will work too!

2.

SERVINGS: 4 PATTIES

Mix rice, onion, cheese, egg, garlic powder, salt, and pepper in a bowl. Form mixture into 4 patties.

Heat oil in a skillet over medium-high heat. Fry patties in until lightly browned, about 5 minutes per side. Serve immediately.

jalapeño poppers

COOK + PREP TIME: 45 MINUTES

12 jalapeno peppers, seeded

6 oz cream cheese, softened

1 tsp garlic powder

4 oz sharp cheddar, shredded

2 Tbsp chives, finely chopped

1/4 cup Panko bread crumbs

1 Tbsp butter, melted bacon bits, for toppings (optional)

Preheat the oven to 400°F. Line a baking sheet with parchment paper or tin foil.

Wearing gloves, slice the jalapenos in half lengthwise. Using a small spoon, scoop out the seeds and membranes.

In a bowl mix cream cheese, garlic powder, cheddar cheese and chives (if using).

In a separate bowl, combine Panko crumbs and melted butter.

Fill jalapenos with the cheese mixture. Top with crumbs. Place on a baking pan and bake for 18-22 minutes or until golden. Cool 5-10 minutes before serving.

mexican street corn

COOK + PREP TIME: 40 MINUTES

4 sweet corn kernels

2 Tbsp butter, melted

1 tsp garlic salt or powder

4 Tbsp sour cream

1/3 cup cotija cheese, crumbled

2-3 Tbsp fresh cilantro, chopped

1/2 tsp chipotle chili powder

1 lime cut, into wedges

1.

3.

4.

SERVINGS: 4

Preheat the oven to 350° F. Line a baking sheet with parchment paper or tin foil.

Cut 4 pieces of aluminum foil large enough to hold a cob, then place a cob on each piece. Brush each one with melted butter, and sprinkle generously with garlic salt. Seal the edges of your foil to form packets.

Bake, or grill, for 30-35 minutes or until tender. Once the corn is done, remove the foil and brush corn cobs sour cream.

Top with cheese, chili powder and cilantro on all sides. Squeeze lime over and enjoy!

SNACKS, APPS, & SIDES

stuffed portobello mushrooms

COOK + PREP TIME: 25 MINUTES

4 extra-large portobello caps, cleaned and stems removed

4 eggs

2 Tbsp butter

3 garlic cloves, minced

2 Tbsp parsley, chopped

1 cup cream cheese

1 cup shredded mozzarella

1/2 cup grated parmesan salt & pepper to taste

1. 2. 3. 4. 5. 6.

SERVINGS: 4 MUSHROOMS

Preheat oven to 450° F.

Gently scrape the black gills off the mushroom caps. Set a cooling rack over a baking sheet and place the scraped-out mushroom caps, scraped side down. bake for 5 to 7 minutes. Transfer mushroom caps to an ovenproof dish, scraped side up.

In a saucepan, add butter, minced garlic and parsley. Melt butter over medium heat and stir until garlic for 1 minute. Allow to cool a bit, then brush the mixture on the outside and inside of the mushroom caps.

In a bowl, combine cream cheese, salt, pepper, and grated cheese. Spoon the cheese mixture into each portobello caps, smooth right to the edges, and form a small hole in the center for the egg yolk.

One at a time, separate the eggs, reserving the whites for another use, and gently pour the yolk into each hole.

Top each mushroom and yolk with Parmesan cheese, and a pinch of black pepper. Pop back into the oven and bake for 4 to 5 minutes or until the cheese is melted, yolks should still be runny. Garnish with chopped parsley.

mayak eggs (korean marinated eggs)

COOK + PREP TIME: 25 MINUTES*

EGGS

6 large eggs, room temperature

1 Tbsp salt

1 Tbsp vinegar

green onions, seaweed flakes, and/or sesame oil for garnish (optional)

MARINADE

1/2 cup soy sauce

1/2 cup water

1/4 cup honey

1/4 onion, diced

1 green onion, diced

3 cloves garlic, minced 2 chili pepper, diced

1 Tbsp toasted sesame seeds

* These eggs need to be marinated for 6-24 hours, so prepare them the day before you plan to eat!

SERVINGS: 6 EGGS

In a bowl or a container, add the marinade ingredients and mix to combine.

Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes.

Immediately transfer eggs to an ice water bath after cooking. Allow the eggs to cool completely, for at least 5-10 minutes.

Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.

To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference. These eggs serve as an excellent garnish over a bowl of noodles or rice as well. Enjoy!

yaki onigiri (grilled rice balls)

COOK + PREP TIME: 40 MINUTES

ONIGIRI

2 cups uncooked rice 2 cups water

MISO FLAVOR

1 Tbsp miso

2 tsp mirin

2 tsp sake

2 tsp sugar

1 + ½ Tbsp butter chives and sesame seeds for garnish

SOY SAUCE FLAVOR

1 + ½ Tbsp vegetable oil

1 Tbsp soy sauce

1 + ½ Tbsp everything bagel seasoning

1 + ½ Tbsp butter

* Choose which flavor you want, and prepare that sauce!

* Shape the cooked rice (into any shape) while the rice is still warm. It will be a little difficult to shape when the rice has cooled.

ONIGIRI

Cook the rice by following the instructions as per your rice cooker.

MISO FLAVOR

Add the miso, mirin, sake, and sugar, together in a bowl and mix to combine.

Divide the cooked rice into 6 equal portions. Shape and squish the rice in a piece of cling wrap into a triangle shape.

Heat a pan over medium heat and add butter. Grill the onigiri for about 1 minute on each side and coat with the butter.

Brush the miso paste over each side of the rice balls and grill each side until crispy. Serve with the garnishes.

SOY SAUCE FLAVOR

Add the soy sauce, bagel seasoning, and butter, together in a bowl and mix to combine.

Divide the cooked rice into 6 equal portions. Shape and squish the rice in a piece of cling wrap into a triangle shape.

Heat a pan over medium heat and add oil. Brush the soy sauce over each side of the rice balls every time it is turned over (turn a few times). Grill each side until crispy.

Top the grilled rice balls with 1/2 tbsp each of butter. Garnish with rice seasonings.

SNACKS, APPS, & SIDES

greek chicken pasta salad

COOK + PREP TIME: 1 HOUR

MARINADE/DRESSING

1 lemon (1/4 cup of juice)

1/4 cup olive oil

4 cloves garlic, minced

1/2 Tbsp dried oregano

1/2 tsp salt pepper to taste

SALAD

2 boneless, skinless chicken thighs

8 oz. pasta (any shape)

1 bell pepper, diced

2 roma tomatoes, diced

1/2 onion, diced

1/2 cucumber, diced

4 oz. feta

1/4 bunch parsley (optional)

* You may need more dressing for the salad, depending on your preferences!

* Any shape of pasta will work! I prefer shells and spirals personally!

Use a zester or microplane, remove the zest from the lemon and set the aside. Squeeze the juice from the lemon into a separate bowl.

Mince garlic and combine the lemon juice, olive oil, oregano, salt, pepper, and a pinch of the lemon zest. Whisk these ingredients until well combined.

Place the chicken thighs in a small zip lock bag and add half of the dressing, saving the rest to add to the salad later.

Squeeze the air out and massage the bag to make sure the thighs are well coated. Refrigerate for at least 30 minutes.

MARINADE/DRESSING SALAD

Cook the pasta according to the package directions, drain, and set aside.

Heat a skillet over medium heat. Add the marinated chicken and cook until they are well browned, about 5 minutes each side. When finished, remove and let it rest for 5 minutes. Once cooled, chop into smaller, bite-sized pieces.

Dice the cucumber, bell pepper, onions and tomatoes. Pull the parsley leaves from the stems and give them a rough chop.

Build the salad by adding the pasta to a large bowl. Top with cucumber, bell pepper, tomatoes, parsley, and chicken. Crumble the feta over top and add a pinch or two of the lemon zest. Pour the remaining dressing over the salad and toss to coat. Serve immediately or refrigerate until ready to eat.

corn, tomato and avocado pasta salad

COOK + PREP TIME: 25 MINUTES SERVINGS:

1 pound pasta (any shape)

1 cup fresh basil, roughly chopped

1 cup cubed sharp cheddar cheese

1/3 cup olive oil

1/4 cup grated parmesan, manchego, or pecorino cheese

2 Tbsp lemon juice

1 Tbsp chopped chives

1 pinch crushed red peppers flakes salt & pepper to taste

4 ears grilled or steamed corn, kernels removed from the cobb

2 cups cherry tomatoes, halved 1 avocado, diced

* You may need more dressing for the salad, depending on your preferences!

* Any shape of pasta will work! I prefer shells and spirals personally!

1. 2. 3,

Cook pasta according to directions. Drain and set aside.

Add the basil, olive oil, cheddar, parmesan, lemon juice, chives, and a pinch each of crushed red pepper flakes, salt, and pepper to a large serving bowl. Add the hot pasta and toss vigorously to combine.

Add the corn, and tomatoes, tossing to combine. Top the pasta with avocado Season with freshly cracked pepper and salt and serve.

APPS, & SIDES

PASTA

cherry tomato, basil, spinach, and parmesan pasta

COOK + PREP TIME: 35 MINUTES SERVINGS: 4

8 ounces spaghetti

3 cups cherry tomatoes

2 cups baby spinach, chopped

10-12 basil leaves, chopped

4 garlic cloves, minced

1 tsp dried oregano salt & pepper to taste

1/4 cup parmesan cheese

1/4 tsp red pepper flakes (optional)

1 red chili pepper, chopped (optional)

* Any other kind of pasta will work too!

1. 2. 3. 4.

Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 3/4 cups of pasta water.

Heat olive oil in a large frying pan over medium heat. Add the garlic, and saute for 1 minute, until the garlic is beginning to color.

Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3 - 4 minutes. Add the chopped chili pepper and cook for 1 minute, until slightly softened.

Add the cooked pasta and reserved pasta water little by little until pasta is well coated and consistency is reached, usually around 1/2 cup. Allow to simmer for 1 minute, then add the red chili pepper flakes, spinach, basil and Parmesan cheese. Turn heat to low and gently toss to coat evenly. Add more pasta water if needed. Remove from heat and top with Parmesan cheese.

pasta primavera

COOK + PREP TIME: 40 MINUTES SERVINGS: 6

1 lb pasta, any shape

1 zucchini, chopped

1 yellow squash, chopped

1 cup grape tomatoes, halved

1 orange bell pepper, sliced

1 crown broccoli, chopped

3 garlic cloves, minced

1/2 red onion, chopped

3 Tbsp olive oil

2 tsp Italian seasoning

1 lemon, juiced

6 Tbsp butter

3/4 cup pasta water

1/2 cup parmesan cheese, shredded salt & pepper to taste

Prepare all the vegetables. Chop zucchini, squash, broccoli, tomatoes, bell pepper, and mince garlic.

Cook your pasta according to the package instructions. Drain and reserve 3/4 cups of pasta water.

3.

Add 2 Tbsp of olive oil, garlic, and onion to a large pan on the stove over medium heat. Sauté for about 5 minutes until fragrant.

Add the zucchini, squash, broccoli, tomatoes, and bell pepper into the pan. Add Italian seasoning, remaining 1 tbsp of olive oil, and lots of salt & pepper to taste. Sauté for about 10 minutes until all the vegetables are just cooked.

Turn the heat to low. Add the cooked pasta to the vegetables with the pasta water, butter, lemon juice, parmesan cheese, and salt & pepper. Combine everything evenly. Top with extra parmesan cheese and enjoy!

cacio e pepe

COOK + PREP TIME: 25 MINUTES

8 oz of spaghetti noodles

4 Tbsp butter

1 + ½ tsp freshly cracked black peppercorns

1 cup parmigiano reggiano cheese, grated salt to taste

SERVINGS: 4

Boil a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain pasta and reserve 1/2 cup of the pasta water. Set aside and keep warm. Add the butter to the pot over medium heat. Add freshly cracked black pepper and cook until fragrant, about 30 seconds to 1 minute.

Add around 1/2 cup of the reserved pasta water to the butter mixture. Stir in cooked pasta and cheese.

Remove from heat and allow cheese to melt and coat pasta. Add additional reserved pasta water to reach desired consistency.

lemon garlic pasta

COOK + PREP TIME: 30 MINUTES

12 oz of spaghetti noodles

1 Tbsp olive oil

4 cloves garlic, minced

1 pinch red pepper flakes

2 lemons, juiced (about 1/3 cup)

1 cup vegetable broth

1 + ½ cup heavy cream

1 cup parmesan cheese, shredded salt & pepper to taste

* One of my all time favorite recipes! I usually add some chicken to it too.

SERVINGS:

Boil a large pot of salted water to a boil. Cook pasta according to package directions. Drain set aside.

Heat a large skillet on medium low heat. Add oil, garlic and red pepper flakes. saute for 1 minute, until the garlic is beginning to color.

Add lemon juice, vegetable broth and heavy cream. Cook for 10-15 minutes.

Remove from heat. Season with salt and pepper. Add parmesan cheese and let it melt, stirring frequently.

Add cooked pasta, and mix in the sauce thoroughly to coat the pasta. Sprinkle with parsley, if desired. Enjoy!

mushroom stroganoff

COOK + PREP TIME: 30 MINUTES SERVINGS: 4

2 Tbsp olive oil

1 medium yellow onion, diced

12 oz mushroom, sliced

3 cloves garlic, minced

1/2 tsp dried thyme salt & pepper to taste

1/4 cup dry white wine

1 + ½ tsp worcestershire sauce

1/4 cup flour

2 cups vegetable broth

1 + ½ cups milk

8 oz pasta, any shape fresh parsley, chopped, for garnish

* You can use cremini or portobello mushrooms, but my personal favorite are shiitake mushrooms.

3.

Cook pasta according to directions. Drain and set aside.

Prepare vegetables. Dice onion, slice mushrooms, and mince garlic.

In a large pot, heat 1 Tbsp of olive oil over medium heat. Add onion and cook for 4-5 minutes, until onion is soft.

Add the mushrooms and cook for about 8 minutes, or until most of the juices have been evaporated.

Make a space in the center of the pot. Drizzle in the remaining Tbsp of olive oil and add the garlic, thyme, pepper, and salt. Cook for 2-3 minutes, until fragrant.

Add the white wine and Worcestershire sauce and stir until incorporated.

Add flour and stir until fully combined. Then add the vegetable broth, milk, and pasta, and stir until well-combined.

Cover and increase the heat to medium high. Let cook for 10-15 minutes, or until the liquid is creamy and pasta is cooked. Top with parsley and serve.

spicy vodka pasta

COOK + PREP TIME: 30 MINUTES SERVINGS: 2

1/4 cup olive oil

2 cloves garlic, minced

1/4 of a green onion

1/4 cup tomato paste

1/2 cup heavy cream

1 Tbsp vodka

1 tsp red pepper flakes

8 oz of shell pasta

1 Tbsp butter

1/4 cup parmesan cheese basil, chopped, for garnish salt & pepper to taste

5. 6. 7.

Cook pasta according to directions. Drain and reserve 1/4 cup of pasta water.

In a large saucepan, heat the olive oil over medium heat. Add onion and cook for 4-5 minutes. Add garlic and cook for an additional 1-2 minutes.

Add the tomatoes, oregano, salt and black pepper. Cook tomatoes for about 3 - 4 minutes. Add the chopped chili pepper and cook for 1 minute, until slightly softened.

Add tomato paste and cook until it appears darker in color, or a bit caramelized.

Add in the heavy cream and vodka and cook through until evaporated, about 2 minutes.

Add in the red pepper flakes, and season with salt and pepper. Keep stirring until combined and the sauce is mostly creamy and thickened.

Add in the butter. Stir over a medium heat until the butter has melted. Add in cooked pasta, pasta water, and parmesan cheese. Stir until combined. Add more salt and pepper if needed, and serve with parmesan cheese and basil.

lemon butter ricotta and zucchini pasta

COOK + PREP TIME: 25 MINUTES SERVINGS: 6

3 Tbsp salted butter

1 small shallot, chopped

3 cloves garlic, minced

2 Tbsp thyme leaves

2 tsp lemon zest pinch of red pepper flakes

1 lb pasta, any shape

2 zucchini or yellow summer squash, grated

4 cups chicken or vegetable broth salt & pepper to taste

1 cup ricotta cheese

1/2 cup shredded gouda or fontina cheese

1 cup basil, roughly chopped

* Penne, Rotini, or Cellentani shaped pasta works best!

1.

In a large pot on medium heat, melt together the butter, shallot, garlic, thyme, lemon zest and a big pinch of red pepper flakes. Cook until the butter is browning and the garlic is fragrant, about 3 minutes.

2.

Stir in the pasta and toss to coat in the lemony butter. Stir in the zucchini and broth. Season with salt and pepper.

3.

Bring to a boil over high heat. Simmer for 5-8 minutes and cook until the pasta is al dente, stirring often.

4.

Stir in the ricotta, fontina, and basil. Cook for another 2-3 minutes, until very creamy and the basil is wilted. It should be creamy, but with just a touch of liquid. Divide the pasta among bowls and top with thyme, basil, and chili flakes.

spinach and sun-dried tomato burrata pasta

COOK + PREP TIME: 30 MINUTES SERVINGS: 6

1 8 oz jar oil-packed sun-dried tomatoes

2 small bell peppers, thinly sliced

2 small shallots, sliced

4 cloves garlic, minced

1 Tbsp dried basil

1 tsp dried oregano

1 tsp dried dill pinch of chili flakes salt & pepper to taste

1 lb pasta, any shape

2 Tbsp red wine vinegar

3 cups baby spinach

1 cup marinated artichokes, quartered

8 oz burrata cheese, at room temperature fresh basil, for garnish

* Penne, Rotini, or Cellentani shaped pasta works best!

1. 2.

Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Set the tomatoes aside.

Set the pot over medium high heat. Add the bell peppers, shallots, garlic, basil, oregano, dill, chili flakes, salt, and pepper. Cook until the peppers deeply soften and the garlic is fragrant, about 5 minutes.

3.

Add 4 cups of water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 7 minutes.

4.

Stir in the vinegar, spinach, artichokes, and sun-dried tomatoes. Break the burrata over the pasta. Remove from the heat and let sit 2-3 minutes, then gently stir until the cheese is melty. Serve topped with basil.

bucatini amatriciana

COOK + PREP TIME: 20 MINUTES

1 lb bucatini pasta

1/4 cup chopped pancetta, or bacon

1/2 tsp crushed red pepper

3 14 oz cans of italian cherry tomatoes

1/4 cup Pecorino Romano cheese, grated salt & pepper to taste

2 sprigs fresh rosemary (optional) fresh basil, for serving (optional)

1. 2.

3. 4.

SERVINGS: 6

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and reserve some of the pasta water.

Heat a large skillet over medium heat and cook the pancetta or bacon until crisp. Add the rosemary and red pepper flakes, and cook until fried, about 1 minute.

Add the tomatoes, stirring to combine. Add the pasta and toss well, adding a splash of the reserved pasta cooking water, if necessary to bring it all together. Remove the pan from the heat and add the cheese and season to taste with pepper, and salt. Serve topped with fresh basil and additional cheese, if desired.

homemade hamburger helper

COOK + PREP TIME: 30 MINUTES SERVINGS: 6

2 Tbsp olive oil

1 lb lean ground beef

1 medium yellow onion, chopped

1 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1 lb pasta, any shape

1 zucchini, grated

2 cups beef broth

1 + ½ cups milk

1 + ½ - 2 cups shredded cheddar cheese

1 Tbsp ketchup salt & pepper to taste parsley, for serving

* Penne, Rotini, or Cellentani shaped pasta works best!

1.

In a large pot set over medium high heat, add the olive oil, onion and beef. Season with salt and pepper. Cook and break up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and garlic powder, cook for 1 minute.

2.

Add the pasta and zucchini and toss to coat, then pour in the broth and milk. Add the ketchup and stir to combine. Season with salt and pepper.

3.

4.

Bring to a boil over medium high heat. Simmer 5-8 minutes until the pasta is al dente.

Stir in the cheese and cook for another 2-3 minutes until very creamy. Top with fresh parsley if preferred.

chicken sausage rigatoni

COOK + PREP TIME: 30 MINUTES

PASTA

1 lb rigatoni pasta

1 Tbsp olive oil

1 lb italian chicken sausage

1 medium onion, diced

3 garlic cloves, minced

1 tsp italian seasoning

1/2 tsp red pepper flakes (optional)

2 Tbsp tomato paste

1 15-oz can fire-roasted diced tomatoes

1 cup shredded mozzarella cheese

1/2 cup parmesan cheese salt & pepper to taste

HERBY BREADCRUMB TOPPING

1 Tbsp olive oil

1 cup Panko breadcrumbs

1/2 tsp garlic powder

1/2 tsp italian seasoning

1/2 tsp salt

PASTA

Bring a large pot of salted water to a boil. Add your pasta and cook to al dente, according to the package ingredients. Drain and reserve around 1/2 cup of pasta water.

Heat a large skillet over medium high heat and add the olive oil. Add the sausage and cook, breaking it up until it is crumbled and cooked through, about 5 minutes.

Add the onion, garlic, dried herbs, and red pepper flakes to the pan and cook for 5 minutes, until the onion is starting to soften. Stir in the tomato paste and allow it to melt and coat everything. Stir in the canned tomatoes and bring the mixture to a simmer.

Once the pasta is done, add it to the skillet with the sausage sauce. Add 1/2 cup pasta water and toss everything together until the sauce is coating the pasta noodles well.

Stir in the cheeses and season with salt and pepper. Cook until the cheeses are melted and gooey. Add more pasta water, as needed, to keep everything saucy.

HERBY BREADCRUMB TOPPING

In a small skillet, heat the olive oil over medium heat.

Add the panko and seasonings and cook, stirring frequently, until the panko is toasty and golden brown.

southern style creamy parmesan chicken pasta

COOK + PREP TIME: 30 MINUTES

1 lb chicken cutlets or tenders

1 cup panko breadcrumbs

1 + ½ cups grated parmesan

4 Tbsp olive oil salt & pepper to taste

1 lb pasta, any shape

1 medium yellow onion, chopped

2 bell peppers, chopped

3 cloves garlic, minced

3-4 tsp cajun seasoning crushed red pepper flakes

2 cups milk

1/2 cup heavy cream

2 oz cream cheese, room temperature

2 Tbsp parsley, chopped

* Bowtie, Penne, Rotini, or Cellentani shaped pasta works best!

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside. Meanwhile, place the Panko and 1/2 cup parmesan in a shallow bowl. Coat both sides of the chicken well with the mixture. Place the chicken on a plate. Set aside.

Heat 2 Tbsp olive oil over medium high heat. Add the onion and cook until soft, about 5 minutes. Add the bell peppers, and garlic, cook for another 5 minutes, until the peppers are soft.

Stir in the cajun seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook for 1 minute, until the spices are fragrant. Pour in the milk and cream. Add the cream cheese and whisk until smooth. Bring the sauce to a gentle simmer and cook for 5-8 minutes, until thickened slightly.

Heat 2 Tbsp of oil in another skillet over medium high heat. Add the chicken and cook until golden brown, 3-4 minutes on each side. Transfer to a cutting board and season with salt. Slice into thin strips. Add the parmesan to the sauce. Add in the pasta and cook for 3-5 minutes, then remove from the heat and stir in the parsley. Top with chicken and parmesan cheese.

creamy chicken carbonara

COOK + PREP TIME: 30 MINUTES

CHICKEN

2 chicken breasts, cut into strips

12–14 oz linguine pasta

4 strips thick-cut bacon, chopped into 1/2 inch pieces

2 cloves garlic, minced salt & pepper to taste

CARBONARA SAUCE 4 eggs

3/4 cup grated parmesan cheese

1/3 cup heavy cream

1/4 cup chopped fresh basil salt & pepper to taste

CHICKEN

Bring a large pot of salted water to a boil and cook linguine al dente. Drain and reserve 1/2 cup of pasta water.

Cook bacon in a cast iron skillet on medium heat for 8-12 minutes, depending on how crispy you like it. Remove cooked bacon from the skillet and place on a paper towel lined plate. Keep 1-2 Tbsp of bacon grease in the skillet and discard the rest.

Add minced garlic and sliced chicken to the skillet. Season with salt and pepper and cook until chicken is fully cooked through, about 5-7 minutes.

Return bacon to the skillet, add the warm linguine and toss with chicken and bacon. Turn the burner down to low and let the skillet cool for 2-3 minutes. If the skillet is too hot you run the risk of scrambling the eggs in the sauce.

Add sauce to the skillet and toss with the pasta until fully incorporated. Stir in 2-3 Tbsp of reserved pasta water until creamy, adding more if needed. Serve with extra Parmesan cheese and garnish with fresh basil.

CARBONARA SAUCE

Combine eggs, cream, parmesan, basil, and a pinch of salt and pepper in a medium bowl. Whisk thoroughly and set aside.

cajun chicken pasta

COOK + PREP TIME: 45 MINUTES SERVINGS: 4

2 boneless, skinless chicken breasts

2 Tbsp olive oil, divided

1 tsp cajun seasoning

8 oz pasta, any shape

2 Tbsp butter

3 cloves garlic, minced

1 cup heavy cream, more to taste if needed

1/2 tsp lemon zest

1/4 cup freshly grated Parmesan salt & pepper to taste

2 roma tomatoes, diced

2 Tbsp parsley, chopped

* Penne, Rotini, or Cellentani shaped pasta works best!

1. 2.

In a gallon size Ziploc bag, add chicken, 1 Tbsp olive oil and cajun seasoning, shaking to coat thoroughly. Marinate for 15-30 minutes.

After the chicken has been marinated, heat remaining 1 Tbsp olive oil in a pan over medium high heat. Add chicken and cook, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.

3. 4. 5. 6.

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.

Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring until fragrant, about 1-2 minutes.

Whisk in heavy cream and lemon zest. Cook and whisk until incorporated, about 1-2 minutes. Stir in parmesan until thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed. Season with salt and pepper, to taste.

Stir in pasta and gently toss to combine. Serve immediately with chicken, garnished with tomatoes and parsley.

caprese pesto orzo bake

COOK + PREP TIME: 30 MINUTES SERVINGS: 6

2-3 cups cherry tomatoes

3 Tbsp olive oil

4 cloves garlic, minced

1 shallot, chopped

1/3 cup basil, chopped pinch of chili flakes salt & pepper to taste

1 lb dry orzo pasta

1 8 oz jar basil pesto

2-3 Tbsp sliced pepperoncinis

1 + ½ cups shredded mozzarella cheese

1.

2.

Preheat the oven to 400° F. Prepare a 9 x 13 in. baking dish.

In the dish, combine the tomatoes, olive oil, garlic, shallots, basil, chili flakes, salt, and pepper. Roast 10 minutes.

3.

To the same pan, add the orzo, pesto, and pepperoncinis. Pour over 2 + ½ cups of water and stir to combine. Return the dish to the oven and bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.

4.

Stir the pasta around, then sprinkle over the cheese. Bake for another 10 minutes, until the cheese has melted and the sauce bubbling. If there’s a lot of oil from the pesto on top, drain off the excess. Top with fresh basil if preferred.

easy baked mac and cheese

COOK + PREP TIME: 45 MINUTES SERVINGS: 8-10

1 16 oz package of cellentani pasta, uncooked

1 cup milk

2 cups chicken broth

4 cups shredded cheese

8 oz cream cheese, cubed (optional)

2 tsp onion salt or chopped onion salt & pepper to taste

1/2 cup flour

1/2 cup panko bread crumbs

* Cellentani pasta works best, but you can use a different shape!

* You can use any kind of shredded cheese. I usually do a mix of cheddar, mozzarella, and pepper jack cheeses.

1.

2.

Preheat the oven to 375° F. Prepare a large casserole dish.

In a large bowl, mix all ingredients, starting with the milk and chicken broth, and stir. Add flour, salt, pepper, and onions, and stir. Add the uncooked pasta, cream cheese and shredded cheeses, leaving around 1/2 cup of shredded cheese for the topping.

3. Add mixed ingredients to the prepared dish. Top with the rest of the cheese and Panko. Bake for 30-40 minutes. Let cool for a few minutes and serve immediately.

buffalo chicken mac and cheese

COOK + PREP TIME: 30 MINUTES SERVINGS: 6

PASTA

12 oz. pasta, any shape

3 Tbsp butter

3 Tbsp flour

2 + ¾ Cups Milk salt & pepper to taste

1/4 cup sriracha

1 cup monterey jack cheese

2 + ½ cups rotisserie chicken, shredded

BREADCRUMB TOPPING

1 Tbsp Butter

1/2 cup breadcrumbs salt & pepper to taste

1 tsp garlic powder pinch of paprika

* Penne, Rotini, or Cellentani shaped pasta works best!

3. 4.

CHICKEN

Bring a large pot of salted water to a boil. Cook pasta according to the package, al dente. Drain and set aside.

In a skillet, melt the butter over medium high heat. Whisk in the flour. Pour in milk and cook until it begins to thicken, for about 3 minutes. Add in the sriracha and whisk to combine. Season with salt and pepper.

Turn the heat off and add in the cheese by small handfuls, stirring until combined. Add in the chicken and cooked pasta and turn the heat on to low. Stir to combine. Top with breadcrumb topping and green onions.

BREADCRUMB TOPPING

1. In a skillet, melt butter over medium heat. Add in the breadcrumbs, salt, pepper, garlic, and paprika. Stir until lightly toasted.

chicken alfredo baked ziti

COOK + PREP TIME: 40 MINUTES SERVINGS: 6-8

PASTA

12 oz ziti pasta, uncooked

2 cups shredded, cooked chicken

1 + ½ cups shredded mozzarella cheese parmesan cheese and chopped basil or parsley for topping

ALFREDO SAUCE

1 Tbsp olive oil or butter

4 cloves garlic, minced

3 Tbsp all-purpose flour

1 cup chicken or vegetable stock

1 cup low-fat milk

3/4 cup grated parmesan cheese

1/2 tsp salt

1/4 tsp pepper

* Ziti pasta works best, but you can use a different shape!

* You could use rotisserie chicken or cook some separately. I usually cook 2 chicken breasts in a pan or the oven!

1.

2.

3.

4.

1.

2.

Preheat the oven to 375°F. Prepare a baking dish with cooking spray.

Bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions. Drain and return pasta to the pot, and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into the prepared baking dish. Sprinkle evenly with 1 cup of mozzarella. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella.

Bake for 20-25 minutes until the cheese is melted and golden. Remove and serve immediately, sprinkled with additional toppings if desired.

PASTA ALFREDO SAUCE

Heat olive oil in a saucepan over medium high heat. Add garlic and saute 1 minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for 1 minute to cook the flour, stirring occasionally.

Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for 1 minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

spinach lasagna rolls

COOK + PREP TIME: 1 HOUR SERVINGS: 9 ROLLS

2 cups marinara sauce, plus more for serving

9 uncooked lasagna noodles

10 oz package frozen spinach, thawed

2 cups ricotta cheese

1/2 cup parmesan cheese, grated

1 large egg salt & pepper to taste

1/3 cup mozzarella cheese, shredded

Preheat the oven to 350° F. Ladle 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, drain and set aside.

Combine spinach, ricotta, parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles, making they are are dry. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

5.

Ladle remaining sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese. Put foil over the baking dish and bake for 40 minutes, or until the cheese melts. To serve, ladle a little sauce on the plate and top with a lasagna roll.

thai drunken noodles

COOK + PREP TIME: 30 MINUTES SERVINGS: 6

8 oz wide rice noodles

1/3 cup soy sauce

3 Tbsp oyster sauce

1 Tbsp fish sauce

2 tsp honey

2 Tbsp sesame oil

1/2 lb chicken breast, cut in strips (optional)

2 shallots, thinly sliced

3 cloves garlic, minced

1-2 red Fresno peppers or jalapeño peppers, seeded and chopped

4 green onions, chopped

1 medium zucchini, chopped

1 red bell pepper, thinly sliced

2 carrots, cut into ribbons or chopped

1 cup Thai basil or regular basil, chopped

* You can use other noodles, but the wide rice ones work best to soak up the sauce.

* I prefer using liquid aminos over soy sauce - less salty but still has the flavor! I also usually leave out the fish sauce, instead adding a bit of extra oyster sauce!

6.

Cook the rice noodles according to package directions. Drain and set aside.

Combine the soy sauce, oyster sauce, fish sauce, honey, and 1/3 cup water in a bowl.

Heat the sesame oil in a large skillet over medium heat. When the oil shimmers, add the chicken, if using. Season with salt and pepper, and cook for 4-6 minutes.

Add the shallots, garlic, Fresno peppers, and green onions. Cook for 2-3 minutes, until shallots are soft and garlic is fragrant.

Add the zucchini and bell peppers, cook for 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium high heat and cook until the sauce coats the chicken, about 5 minutes.

Stir in the noodles, carrots, and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil and sesame seeds if preferred.

udon noodle stir fry

COOK + PREP TIME: 20 MINUTES

STIR FRY

16 oz. udon noodles

2 Tbsp oil

1 bunch green onions sliced , 1/2 cup dark green parts reserved

2 cloves garlic, minced

8 oz. shiitake mushrooms, sliced

1/4 cup basil leaves and/or cilantro (optional)

SAUCE

1/4 cup soy sauce

1 Tbsp ginger, finely grated (optional)

2 tsp sesame oil

1 Tbsp rice vinegar

1 Tbsp honey

2 tsp chili garlic sauce or sriracha (more or less depending on spice level)

1/3 cup water or chicken/vegetable broth

* You can use other kinds of noodles, but udon will work best for this. I usually buy frozen udon from an Asian grocery store!

* You can also use cremini or portobello mushrooms, but shiitake has the best flavor.

* I prefer using liquid aminos over soy sauce - less salty but still has the flavor!

* Add any kind of protein to this if you like, or different vegetables!

Prepare noodles according to directions on the package. Drain and set aside.

Heat the oil in a large deep skillet over medium heat. Add the light green and white parts of the green onions and garlic. Sauté for about 2 minutes, until onions are softened and garlic is toasted and fragrant. Add the mushrooms to the skillet and sauté until browned and softened, for 5 minutes.

Add the sauce and the prepared noodles to the skillet. Stir together. If things are sticking to the bottom, add 1/4 cup of water and use a wooden spoon to scrape anything from the bottom of the skillet.

Add the dark green onion slices and basil/ cilantro leaves if using. Stir together and serve topped with sesame seeds.

STIR FRY SAUCE

In a small bowl or glass measuring cup, mix the soy sauce, ginger, sesame oil , rice vinegar, chili garlic sauce/sriracha, honey and water/broth.

spicy sriracha noodles

COOK + PREP TIME: 15 MINUTES

NOODLES

4 oz. noodles*

2 Tbsp butter

1/4 tsp crushed red pepper

2 large eggs

1 green onion, sliced

1 handful fresh cilantro (optional)

SAUCE

1 Tbsp brown sugar

1 Tbsp soy sauce

2 Tbsp sriracha

* My favorite noodles are somen and udon!

You could also use lo-mein, rice noodles, or even spaghetti.

* I tend to use the chili garlic sauce (same brand as sriracha) instead of sriracha.

NOODLES

Prepare noodles according to directions on the package. Drain and set aside.

Crack the eggs into a bowl then whisk lightly. Heat the butter in a skillet over medium heat, then add the eggs and crushed pepper and lightly scramble the eggs.

Add noodles to the skillet, then drizzle the sauce over top. Toss to coat in the sauce. Top the noodles with fresh cilantro and sliced green onion, then serve.

SAUCE

In a small bowl, stir together the brown sugar, soy sauce, and sriracha. Add more sriracha for extra spice.

korean corn cheese ramen

COOK + PREP TIME: 20 MINUTES

1 package ramen

1 cup corn, fresh or frozen

1 Tbsp Kewpie mayonnaise

1 Tbsp sugar

1 Tbsp butter

1 cup shredded mozzarella/cheddar cheese

1 Tbsp sliced green onions sesame seeds, for garnish

* Kewpie mayo is Japanese mayo and it tastes much better!

* Any kind of ramen will work. Make sure you keep the soup/seasoning packets!

Bring a pot of water to a boil and cook ramen according to the package. Drain and set aside.

Heat a pan over medium high heat. Add the butter to the pan and allow it to melt. Add the corn and saute for 2-3 minutes.

Add the sugar, ramen seasoning packet, and mayonnaise to the pan. Cook and stir constantly for 2-4 minutes.

Add cooked ramen to the pan, stirring well. Top with the cheese and put a lid on the pan. Turn the heat down to medium low and allow the cheese to melt for 1 minute.

Remove the lid and transfer to a bowl. Top with the green onions and sesame seeds.

CHICKEN

oven baked chicken parmesan

COOK + PREP TIME: 30 MINUTES

2 Tbsp olive oil

2 chicken breasts

1 egg

1 cup panko bread crumbs

1/2 cup parmesan cheese, grated

1 tsp dried oregano

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp black pepper

1 cup marinara sauce

1 + ½ cups shredded mozzarella minced parsley for garnish

* Broiling is between 500 - 550° F, make sure you keep an eye on it because it will burn easily!

Preheat the oven to 400° F. Line a baking sheet with foil and brush with olive oil.

Cut the chicken breasts in half and pound to even thickness. Pat chicken dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, parmesan cheese, salt, pepper, garlic powder, oregano, and pepper. In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture.

Place chicken breast on a prepared baking sheet, and repeat with remaining pieces of chicken. Bake for 15 minutes.

Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until the cheese is melted and bubbly, and the edges of chicken are browning.

garlic parmesan chicken tenders

COOK + PREP TIME: 25 MINUTES

1 + ¼ lb chicken tenders, cut into strips

1/2 cup flour salt & pepper to taste

6 Tbsp olive oil or butter

3 tsp garlic, minced

1 tsp dried basil

1/2 tsp paprika

1 cup Panko

2/3 cup parmesan, grated

SERVINGS: 6 TENDERS

Preheat the oven to 400° F. Prepare a baking sheet with foil or parchment paper.

Set out three bowls. Fill one with the flour, salt, pepper, and additional seasonings if you would like.

Fill the next bowl with the olive oil or melted butter and minced garlic.

In the last bowl, place the basil, paprika, Panko, and parmesan cheese in the last.

Place the tenders in the flour mixture, then the garlic oil, then the panko mixture, making sure to evenly and thoroughly coat each piece. Place the tenders on the prepared sheet and place in the oven.

Cook for 15 minutes and flip the tenders, cooking for another 5-8 minutes.

parmesan chicken roll-ups

COOK + PREP TIME: 30 MINUTES

8 pieces chicken tenderloins

1 can refrigerated crescent dinner rolls

1/2 cup mayonnaise

1/4 cup parmesan, grated

4 slices mozzarella cheese

3 Tbsp butter

1 cup marinara sauce salt & pepper to taste

SERVINGS: 8 ROLL-UPS

Heat the oven to 375° F and prepare a baking sheet with tin foil or parchment paper.

Season chicken with salt, pepper, and other other seasonings if you prefer. Melt 2 Tbsp of the butter in a skillet over medium high heat. Cook the chicken for 4-5 minutes on each side, and set aside.

In a small bowl, mix together the mayonnaise and 1/4 cup of parmesan cheese.

Unroll each triangle of crescent rolls and place one piece of chicken at the wide end of each one. Spread a good layer of the mayonnaise mixture on top of each piece of chicken. Divide the mozzarella slices in half to create 8 slices, and add to the top of each piece of chicken.

Roll the crescent dough around each piece of chicken and place on the prepared baking sheet. Melt the remaining Tbsp of butter in the microwave and brush over the tops of each crescent roll. Sprinkle each roll-up with the remaining grated parmesan cheese. Bake for 14-15 minutes or until the roll-ups are golden brown. Serve with warmed marinara sauce.

baked garlic cream cheese chicken

COOK + PREP TIME: 35 MINUTES

1 lb chicken breast (2 pieces)

4 oz cream cheese, softened

1/4 cup sour cream (optional)

3 cloves garlic, minced salt & pepper to taste

1 tsp italian seasoning

1/4 cup mozzarella cheese

1/2 cup parmesan cheese

1/4 cup onion, diced (optional)

* One of my favorite recipes, I make probably once a week!

* I like to add other spices, especially paprika on top. I usually serve it with steamed rice.

4.

SERVINGS:

Preheat the oven to 375° F. Prepare a baking dish with cooking spray, preferably a glass one if you have one.

Cut the chicken breasts in half and pound to even thickness. Pat chicken dry with a paper towel, then season with salt and pepper. In a bowl, combine the softened cream cheese, sour cream, garlic, salt, pepper, italian seasonings, onion, and 1/4 cup of the parmesan cheese.

Place chicken on the baking dish, and spread an even amount of the cream cheese mixture on the chicken. Top with the additional 1/4 cup of parmesan and mozzarella cheese. Bake for 25-30 minutes and top with green onion.

crispy cheddar chicken with loaded mashed potatoes

COOK + PREP TIME: 40 MINUTES

CHICKEN

10 oz chicken (2 pieces)

1/2 cup cheddar cheese

1 Tbsp fry seasoning

2 Tbsp sour cream

1/4 cup panko breadcrumbs

1 Tbsp butter salt & pepper to taste

LOADED POTATOES

12 oz potatoes, diced

4-6 slices bacon

2 Tbsp sour cream

1 green onions, chopped

1 Tbsp of butter salt & pepper to taste

* If you don’t have fry seasoning, you can do a mixture of other spices.

CHICKEN

Preheat the oven to 425° F. Prepare a baking sheet with cooking spray.

Melt 1 Tbsp of butter in a bowl. Stir in panko, half the fry seasoning, 1/4 cup cheddar cheese, salt, and pepper.

Season chicken with remaining fry seasoning, salt, and pepper. Place on the prepared baking sheet. Spread a thin layer of mayonnaise over the chicken and top with the Panko mixture. Bake chicken for 15-20 minutes, until golden.

LOADED POTATOES

While the chicken roasts, place diced potatoes in a large pot and fill with water, adding 1-2 Tbsp of salt. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.

Heat a pan over medium high heat. Place bacon in the pan and cook for 6-10 minutes. Transfer to a paper-towel-lined plate. Once bacon is cool, roughly chop.

After the potatoes are done cooking, mash thoroughly. Add sour cream, 1/4 cup cheddar, 1 Tbsp of butter, half the chopped bacon, and splashes of potato water if needed. Top with remaining bacon and green onions.

chicken pot pie with biscuits

COOK + PREP TIME: 35 MINUTES

3 cups cooked chicken, shredded

2 cans cream of chicken soup

3 cups frozen vegetables

4 cloves garlic, minced

1/2 tsp pepper

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

16 canned biscuits (2 cans)

2 tbsp butter, melted

* You could use rotisserie chicken, or make some separately.

Preheat the oven to 375°F. Prepare a baking dish with cooking spray.

In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses. Mix until combined, and pour the mixture into the baking dish.

Open the cans of biscuits. Cut each biscuit into quarters and place in a large bowl. Drizzle with melted butter, and toss to coat.

Spread the biscuits over the chicken and vegetable mixture in the baking dish. Bake for 20-25 minutes.

charred chicken caprese

COOK + PREP TIME: 30 MINUTES SERVINGS: 2

1 pint grape tomatoes

4 Tbsp olive oil

1 tsp salt

6-8 oz chicken breasts (2 pieces)

1 tsp pepper

2 Tbsp vegetable oil

8 oz mozzarella pearls, torn into pieces

1/4 c. basil, chopped balsamic glaze, for garnish (optional)

Preheat the oven to broil (500°F). Prepare a baking sheet with tinfoil.

Toss tomatoes with 1 Tbsp olive oil and 1/2 tsp salt in a bowl. Spread on the baking sheet and broil for 12-15 minutes. Place in a bowl after cooking.

Season chicken with salt and pepper. Heat vegetable oil in a skillet on medium high. Add chicken and cook for 6-8 minutes.

Add mozzarella, basil, 3 Tbsp olive oil, and 1/4 tsp pepper to the bowl with tomatoes and combine. Serve with chicken, and top with balsamic glaze.

garlic butter creamed corn chicken

COOK + PREP TIME: 40 MINUTES

1 + 1/2 lb chicken breasts

2 Tbsp olive oil

1 Tbsp chopped thyme salt & pepper to taste

1/4 cup all-purpose flour

4 slices thick cut bacon, chopped

1 small yellow onion, chopped

2 Tbsp butter

4 ears corn, kernels removed from cob

2 cloves garlic, minced

1 tsp crushed red pepper flakes

3/4 cup dry white wine

1/2 cup heavy cream

1/2 cup parmesan or asiago cheese fresh basil, for garnish

2. 3. 4. 5.

SERVINGS:

Rub the chicken all over with 1 Tbsp olive oil, thyme, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.

Heat a large skillet over medium high heat and cook the bacon until crisp, 6-10 minutes. Remove the bacon from the pan and drain onto paper towels.

Add the chicken to the pan and sear on both sides until golden, about 5 minutes each side. Remove the chicken from the pan.

Add the remaining 1 Tbsp olive oil. Add the onion and cook until fragrant, about 5 minutes. Add the butter, corn, garlic, and red pepper flakes. Cook for another 5 minutes or until the corn is golden.

Reduce the heat to medium low and pour in the wine and 1/2 cup water. Add the chicken back to the skillet and bring to a simmer over medium heat. Simmer the chicken for 10-15 minutes until cooked through. Stir in the heavy cream and parmesan, cook for 2-4 minutes. Remove from the heat and top with bacon, thyme and basil.

* Pinot Grigio or Sauvignon Blanc are good wines for this.

smothered mushroom chicken

COOK + PREP TIME: 40 MINUTES SERVINGS: 2

4 oz mushrooms, sliced

2 green onions, chopped with whites separated from greens

10 oz chicken (2 pieces)

1 Tbsp sour cream

1 unit chicken stock concentrate

1/4 cup monterey jack cheese

1 Tbsp oil

1 Tbsp butter salt & pepper to taste

* You can use cremini, portobello, or shiitake mushrooms.

* For the chicken stock, use either 1 bouillon cube, or 1 tsp of Better than Bouillon.

1. 2. 3. 4.

Season chicken with salt and pepper. Heat a pan over medium high and add chicken, cooking for 3-5 minutes on each side.

Transfer to a plate.

When chicken is removed, add mushrooms and scallion whites. Season with salt and pepper and cook for 2-4 minutes.

Add stock concentrate and 1/4 cup water. Bring to a boil, then reduce to a simmer. Cook until thickened, 1-2 minutes.

Turn heat to medium low and add sour cream, butter, salt and pepper. Add chicken back in and spoon sauce over top. Top with cheese and scallion greens.

marry me chicken

COOK + PREP TIME: 35 MINUTES

1 Tbsp olive oil

3-4 large chicken breasts salt & pepper to taste

2 cloves garlic, minced

1 tsp thyme

1 tsp red pepper flakes

3/4 cup chicken broth

1/2 cup heavy cream

1/2 cup sundried tomatoes, chopped

1/3 cup parmesan cheese, grated basil, for garnish

SERVINGS: 6-8

Preheat the oven to 375°F. Season chicken with salt and pepper. Heat an oven-safe skillet over medium high heat, and cook chicken for 4-5 minutes per side. Transfer chicken to a plate.

After chicken is removed, add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan.

Return chicken to skillet and spoon sauce over the top of it. Bake for 15-18 minutes. Garnish with basil and parmesan cheese.

cheesy chicken patties

COOK + PREP TIME: 25 MINUTES SERVINGS: 8-10

1 + ½ lb ground chicken

2 eggs

1/3 cup flour

1 cup mozzarella cheese, shredded

1/4 cup parmesan cheese, grated

3 jalapeños, seeded and diced

1 green onion, sliced for garnish

2 Tbsp parsley, chopped

1 tsp garlic powder salt & pepper to taste

1 Tbsp olive oil

1. 2. 3.

In a large bowl, add chicken, flour, eggs, mozzarella, parmesan, green onion, jalapeño, parsley, garlic powder, salt, and pepper. Mix well to combine. Form into a patty shape.

Heat oil in a large pan over medium low heat. Fry patties on the pan, cooking for 3-4 minutes on each side, until golden brown. Garnish with green onion and serve with your favorite dip.

skillet pineapple bbq chicken

COOK + PREP TIME: 30 MINUTES

1 Tbsp oil

6 chicken thighs salt & pepper for taste

20 oz. can pineapple slices, in juice

1/2 cup bbq sauce

1 jalapeño, sliced (optional)

2 green onions, sliced

Preheat broiler to high (500°F).

Season chicken with salt and pepper. Heat an oven-safe skillet over medium. Cook 4-6 minutes on each side, and move to a plate when done.

Open pineapple and save juice. After chicken is removed, turn heat to low and 1/2 cup of pineapple juice, and stir. Add BBQ sauce and stir until it thickens. Add salt and pepper to taste, and more pineapple juice if needed.

Add cooked chicken and pineapple to the pan. Spoon sauce over the top. Broil for 5 minutes, until the sauce caramelizes. Top with jalapeño and green onion.

chicken enchiladas

COOK + PREP TIME: 1 HOUR

ENCHILADA SAUCE

1 tsp olive oil

4 garlic cloves, minced

1 can chipotle peppers in adobo sauce

* need 1 Tbsp of the sauce and 2 of the peppers, diced

1 16 oz can tomato sauce

1 tsp dried oregano

1/2 tsp chili powder

1/2 tsp ground cumin

1 cup vegetable or chicken broth salt & pepper to taste

CHICKEN & VEGGIES

1 + 1/2 tsp olive oil

2 cups cooked chicken, shredded

1/2 cup frozen corn, thawed

1/2 cup cooked black beans

1/2 medium yellow onion, diced

3 cloves garlic, minced

1/4 cup cilantro

1/2 tsp chili powder

1/4 tsp cumin

1/2 cup enchilada sauce, from above

ENCHILADAS

8 7-inch flour tortillas

1 + 1/2 cups shredded Mexican cheese, green onions, jalapeños, cilantro, for topping plain Greek yogurt or sour cream (optional) sliced avocado (optional)

ENCHILADA SAUCE

In a pan over medium heat, add oil and sauté garlic until fragrant, about 1-2 minutes. Add chipotle peppers, adobo sauce, tomato sauce, oregano, chili powder, cumin, broth, salt and pepper.

Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

CHICKEN & VEGGIES

Heat oil in a skillet over medium high heat. Sauté onions and garlic for 4-5 minutes.

Add chicken, corn, black beans, cilantro, chili powder, cumin and 1/2 cup enchilada sauce to the skillet. Stir to combine and cook for another 4-5 minutes. Remove from heat.

ENCHILADAS

Preheat the oven to 400°F. Prepare a baking dish with cooking spray.

Fill each tortilla with 1/3 cup of the chicken and vegetable mixture, a sprinkle of cheese, and roll it up.

Place each rolled tortilla into the baking dish, seam side down. Once all the tortillas are filled, cover with remaining sauce and sprinkle remaining cheese over top.

Cover with aluminum foil and bake in the oven for 20-25 minutes, or until cheese is melted and enchiladas are warm throughout. Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado and Greek yogurt and/or sour cream.

CHICKEN

white chicken chili bake

COOK + PREP TIME: 45 MINUTES SERVINGS: 6

2 Tbsp olive oil

1 yellow onion, chopped

1 lb chicken breasts, cubed

4 cloves garlic, minced

2 poblano peppers, seeded and chopped

1 red bell pepper, seeded and chopped

1 jalapeño, seeded and chopped

2 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder salt & pepper to taste

1 cup long grain rice

2 + ½ cups salsa verde

1 can white beans, drained

1/2 cup fresh cilantro, chopped

3/4 cup cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded avocado, green onions, lime zest and juice, for serving

1. 2. 3. 4.

Preheat the oven to 425° F.

In an oven safe skillet, heat oil over high heat. Add the onion and chicken and cook for 5 minutes. Stir in the garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, salt, and pepper, and cook for 5-10 minutes.

Stir in the rice, cook 1-2 minutes, until lightly toasted. Add 2 cups of water and bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes, until most of the liquid has been soaked up. Stir in the salsa verde, beans, and cilantro.

Remove from the heat and sprinkle the cheeses over the chicken/rice. Bake in the oven for 10-15 minutes, until the cheese is melted. Serve topped as desired with avocado, cilantro, and lime. Enjoy!

skillet chicken adobo

COOK + PREP TIME: 45 MINUTES

2 lbs chicken breasts (3 pieces) salt & pepper to taste

2 Tbsp olive oil

3/4 cup soy sauce

1/2 cup white wine vinegar

2-3 Tbsp honey

1-2 jalapeños, seeded and sliced

6 cloves garlic, smashed

4 dried bay leaves

1 cup pineapple chunks

avocado, cucumber, green onions, for serving

SERVINGS:

Mix together soy sauce, vinegar, honey, and 1/2 cup of water in a bowl.

Season chicken with salt and pepper. Heat the oil in a skillet over high heat. Add the chicken and sear for 4-5 minutes per side.

Add the garlic and cook for 1-2 minutes. Reduce to low and pour in the soy sauce mixture. Add the jalapeños and bay leaves. Cover and simmer over low heat for 15 minutes, uncover and cook another 10-20 minutes. Stir in the pineapple.

Remove the bay leaves and discard. Top chicken with avocado, green onions, jalapeños, and cucumber.

hot honey popcorn chicken

COOK + PREP TIME: 40 MINUTES

CHICKEN

1 egg

2 lbs chicken breasts, cubed

1 + 1/4 cups corn flakes, finely crushed

2 Tbsp flour

1/2 tsp smoked paprika salt & pepper to taste

HOT HONEY SAUCE

6 Tbsp salted butter

4-6 cloves garlic, diced

3 Tbsp honey

1-2 tsp cayenne pepper

1 tsp chili powder

1 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp chili flakes

CHICKEN

Preheat the oven to 425° F. Prepare a baking sheet with parchment paper.

Beat eggs in a bowl, add the chicken and toss to coat. In a separate bowl, combine cornflake crumbs, flour, paprika, salt and pepper.

Dredge chicken through the crumbs, covering. Place on baking sheet and drizzle with olive oil. Bake for 15-20 minutes, turning halfway through. Top with hot honey sauce.

HOT HONEY SAUCE

In a skillet, melt butter and garlic over medium heat. Cook for 1-2 minutes. Remove from the heat and whisk in the honey, cayenne, chili powder, paprika, onion powder, and chili flakes.

korean fried chicken bites

COOK + PREP TIME: 25 MINUTES

CHICKEN

1 lb chicken breasts, diced

1 egg

1/2 cup corn flour

1/4 tsp salt

1/4 tsp white pepper

1/2 tsp garlic powder sesame seeds and green onions, for serving

SAUCE

1 Tbsp butter

3 Tbsp sesame oil

1 tsp ginger (optional)

1 Tbsp brown sugar

2 Tbsp honey

7 Tbsp sriracha

1 Tbsp soy sauce

* I use the chili garlic sauce (same brand as sriracha) instead of sriracha, and liquid aminos instead of soy sauce.

CHICKEN

SERVINGS: 6 TENDERS

Place diced chicken in a bowl, and coat with the beaten egg. In another bowl, place corn flour, salt, white pepper and garlic powder, and mix to combine.

Heat a deep skillet over medium heat with enough oil for frying. Coat each piece of chicken in cornstarch mixture, and fry each piece until golden, 4-6 minutes. Place on a paper towel lined plate to drain.

Add chicken back into sauce and stir to coat evenly. Top with sesame seeds and green onions if desired.

SAUCE

Heat a saucepan over medium low heat. Melt butter and add sesame oil, ginger, brown sugar, honey, sriracha, and soy sauce, and mix throughly to combine. Heat for 3-4 minutes until combined.

korean bulgogi chicken with spicy garlic butter corn

COOK + PREP TIME: 30 MINUTES

CHICKEN

1 lb chicken breasts, thinly sliced

2 Tbsp cornstarch

3 Tbsp sesame oil

2 cloves garlic, minced

3 green onions, chopped, yum yum sauce*, sesame seeds, for serving

SAUCE

1/2 cup soy sauce

3-4 Tbsp gochujang

1 Tbsp ketchup

1 inch ginger, grated

2 cloves garlic, minced 1/4 cup water

CORN

3 Tbsp butter

4 ears corn, removed from cob

2 medium shallots, chopped

2 cloves garlic, minced

1 jalapeño, seeded and chopped

1/4 cup fresh cilantro, roughly chopped

* You can buy or make your own yum yum sauce. To make, Combine 2 tablespoons of Gochujang, 1 Tbsp ketchup, and 1/4 cup plain Greek yogurt, sour cream, or olive oil mayo. Season with salt.

In a medium bowl, toss together the chicken, cornstarch, and 1 Tbsp oil.

Heat the 2 Tbsp oil in a large skillet over medium heat. Add chicken and cook until it becomes crispy, about 5 minutes. Pour in sauce and bring to a boil over medium high heat, cooking for 5 minutes.

Stir in the green onions, then remove from the heat. Serve chicken with rice and green onions, cilantro, and yum yum sauce.

SAUCE

In a glass jar, combine the soy sauce, Gochujang, ketchup, ginger, garlic, and 1/4 cup water. Mix and set aside.

CHICKEN CORN

Heat a skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook for 5 minutes or until the corn is golden. Stir in the cilantro and remove from the heat.

chicken fried rice

COOK + PREP TIME: 40 MINUTES

2 cups cooked rice

3 Tbsp + 1 tsp vegetable oil

1 chicken breast

1 yellow onion, diced

1 carrot, peeled & diced

3 green onions, thinly sliced

2 cloves garlic, minced

3 tsp soy sauce

2 tsp toasted sesame oil salt & pepper to taste

1 Tbsp mirin

1 cup frozen baby peas

2 large eggs, beaten

Cook the rice according to package directions. Set aside and let cool.

Heat 1 Tbsp of oil in a skillet over high heat, until smoking. Add the rice and stir for 3-4 minutes. Transfer the rice to a small bowl and set aside.

Turn heat to medium, heat 1 Tbsp of oil and cook chicken for 3-4 minutes on each side. Transfer the chicken to a cutting board and cut into small pieces.

Heat 1 Tbsp of oil in the skillet and add the diced onion, carrot, scallions and garlic. Cook for 2-3 minutes.

Add the rice and peas and stir to combine. Add the cooked chicken, soy sauce, sesame oil and mirin, stir and cook for another 2 minutes. Season with salt and pepper.

Push the rice mixture to the sides of the skillet and add 1 tsp oil to the middle of the skillet. Add the beaten eggs and season with salt & pepper. Scramble the eggs and stir to combine with the chicken/rice mixture. Cook, stirring continuously, for 3-4 minutes. Top with sesame seeds and green onion.

sheet pan sticky gochujang chicken meatballs

COOK + PREP TIME: 35 MINUTES SERVINGS: 14-16 MEATBALLS

MEATBALLS

1 lb ground chicken

2 Tbsp soy sauce

1-2 Tbsp gochujang

3 green onions, chopped

1 inch ginger, grated

1 clove garlic, minced

2 Tbsp sesame oil

rice, sesame seeds, chiles, and kimchi, vegetables for serving

SAUCE

1/3 cup soy sauce

2 Tbsp honey

2 Tbsp rice vinegar

1-2 Tbsp Gochujang

1 inch ginger, grated

2 cloves garlic, minced

1 Tbsp sesame oil

1/4 cup plain greek yogurt

MEATBALLS

Preheat the oven to 450° F. Prepare a baking sheet with parchment paper or tinfoil.

Add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic, to a bowl. Mix until just combined. Roll the meat into tablespoon-size balls. and place on the prepared baking sheet. Bake for 15 minutes.

Remove meatballs from over and pour about half the sauce over the top, and toss to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds.

SAUCE

In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 cup water. Bring sauce to a boil for 5 minutes, until the sauce thickens. Remove from the heat and set aside.

Combine 2-3 Tbsp of the sauce with the yogurt to make a dipping sauce.

peanut sauce chicken bowls

COOK + PREP TIME: 25 MINUTES

PEANUT SAUCE

1/3 cup peanut butter

3-4 Tbsp water

1 + ½ tsp soy sauce

1 Tbsp + 2 tsp rice vinegar

1 tsp sesame oil

1-2 tsp chili garlic sauce

3-4 garlic cloves, minced

2 tsp ginger, grated

1 Tbsp honey

CHICKEN & BROCCOLI

1 lb chicken, cubed

4-6 cups broccoli florets

1 Tbsp canola oil salt & pepper to taste

PEANUT SAUCE

Whisk together peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, garlic, ginger and honey. Add the water, 1 Tbsp at a time until desired consistency.

CHICKEN & BROCCOLI

Heat oil in a saute pan over medium high heat. Add chicken and season with salt and pepper. Cook until brown, 6-8 minutes.

Add broccoli to the pan and cover with a lid. Allow to steam until broccoli is bright green and tender, about 4 minutes.

Turn off heat and add sauce, stir to coat. Top with sesame seeds and green onions, and serve with rice.

sweet chili chicken stir fry

COOK + PREP TIME: 30 MINUTES

2 chicken breasts, cubed

1 Tbsp oil

1 cup sweet chili sauce

1 8oz. can pineapple tidbits in juice

1 bell pepper, chopped

1. 2.

SERVINGS: 4

Season chicken with salt and pepper. Heat 1 Tbsp of oil in a skillet over medium high heat. Add chicken and cook for 6-8 minutes, until chicken is browned. Add bell pepper and cook until soft, 3-5 minutes. Drain pineapple, then add to the skillet with the sweet chili sauce. Stir and heat the sauce and pineapple through, about 2 minutes. Serve with rice, vegetables, and top with sesame seeds and green onions.

lemon chicken stir fry

COOK + PREP TIME: 25 MINUTES

SAUCE

1 cup chicken broth

2 Tbsp lemon zest

1 Tbsp lemon juice

1 Tbsp soy sauce

1 + ½ tsp sesame oil

4 garlic cloves, minced

1/2 tsp fish sauce

1 Tbsp + 2 tsp cornstarch

STIR FRY

1 chicken breast, cut into strips

1 zucchini, chopped

6 oz mushrooms, sliced

1/2 onion, diced (1 cup)

2 tsp sesame oil

* You can also use cremini or portobello mushrooms, but personally I think shiitake has the best flavor.

* You can switch out the fish sauce for oyster sauce too!

Add chicken broth, lemon zest and juice, soy sauce, sesame oil, garlic, fish sauce, and cornstarch to a bowl. Mix and set aside

SAUCE STIR FRY

Heat the skillet on high heat with 1 tsp sesame oil, until just smoking. Add chicken and stir until cooked, about 5 minutes. Remove from the skillet and set aside.

Heat skillet or wok again on highest heat until just smoking, with an additional 1 tsp sesame oil. Add onion and stir fry until onions are slightly brown, about 2 minutes.

Add zucchini and mushrooms and cook for 3-5 minutes. Remove from the skillet and set aside.

Place the skillet back on high heat. Add the sauce to the skillet. It will thicken in about 1 minute over direct heat. Add chicken and veggies back into the pan and stir until the sauce thoroughly coats the stir fry. Take off heat and serve with rice and green onion.

BEEF, PORK & ETC.

italian sausage and veggies

COOK + PREP TIME: 45 MINUTES SERVINGS: 4-6

2 large carrots, peeled and sliced

2 small red potatoes, chopped

1 medium zucchini, chopped

2 red peppers, chopped

1 head broccoli, chopped into florets

13 oz italian turkey or chicken sausage, chopped

1/3 cup parmesan cheese, grated

4 Tbsp olive oil

2 tsp garlic powder

2 Tbsp italian seasoning

1 tsp onion powder

pinch of red pepper flakes (optional) salt & pepper to taste parsley for serving

1.

Preheat the oven to 400° F. Line a baking sheet with parchment paper or foil.

3.

Place all chopped vegetables and sausage on the prepared sheet. Drizzle the olive oil over everything. Add all the seasonings, garlic powder, italian seasoning, onion powder, red pepper flakes, salt and pepper, on top. Toss to coat in the oil and seasonings. Spread out on the baking sheet, and make sure nothing is overlapping. Roast for 15 minutes. Remove the sheet to flip the vegetables and sausage, and return to the oven to cook for an additional 10-20 minutes. Top with Parmesan cheese, parsley, and serve with rice.

BEEF, PORK + ETC.

steak and potato foil packs

COOK + PREP TIME: 2 HOURS

4 Tbsp butter

4 Tbsp cream cheese, softened

2 green onions, chopped,

2 cloves garlic, minced salt & pepper to taste

4 cups potatoes, chopped

2 12 oz steaks, cut into 1/4 inch strips

8 oz bacon, cooked and chopped

* New York Strip Steak works well for this!

* Broiling is between 500 - 550° F, make sure you keep an eye on it because it will burn easily!

Stir together butter, cream cheese, green onions, garlic, salt, and pepper in a small bowl. Shape mixture into a log using plastic wrap. Wrap tightly and freeze for 30 minutes

Cook potatoes in salted water in a large saucepan for 5 minutes. Drain and set aside.

Preheat the oven to 425° F. Cut four sheets of foil. Place potatoes and steak on the center of each sheet. Top with 1 Tbsp of the butter mixture and fold foil packets. Place on a baking sheet and cook for 8-10 minutes.

Turn broiler to high. Open packets and pull back edges. Broil for 4-5 minutes. Top each with butter mixture, bacon, and green onions.

BEEF, PORK +

cajun butter steak and peppers

COOK + PREP TIME: 30 MINUTES

1 + 1/2 lb steak, cubed

2 Tbsp thyme leaves

1 Tbsp smoked paprika

2 tsp chili powder

1 tsp dried oregano

1 tsp onion powder

1 tsp cayenne pepper salt & pepper to taste

2 Tbsp olive oil

3 bell peppers, sliced

4 Tbsp salted butter

3 cloves garlic, minced juice from 1 lemon

3 cups steamed rice, for serving

1 avocado, sliced basil, cilantro, and or mint for serving

* Beef tenderloin, Ribeye, or flank steak work well!

* Cook in a cast iron skillet for best flavor!

1.

In a medium bowl, toss together the steak, thyme, paprika, chili powder, oregano, onion powder, cayenne, and a pinch each of salt and pepper.

Heat 1 Tbsp of oil in a large skillet over high heat. Add peppers and season with salt and pepper. Cook for 5 minutes or until the peppers are soft and tender, remove from skillet to a plate.

Return the skillet to high heat and add the remaining oil. Add the steak and cook, undisturbed for 3-5 minutes. Stir and cook, for another 3-5 minutes until the steak is taking on color.

Add the butter and garlic, toss to coat and cook until the garlic is fragrant, 2-3 minutes. Remove from the heat and stir in the lemon juice. Serve the beef and peppers over rice. Top with avocado and the herbs.

BEEF, PORK + ETC. ✿

black pepper stir fry

COOK + PREP TIME: 25 MINUTES

STIR FRY

2 tbsp vegetable oil

8-10 oz beef flank, skirt cut, or tenderloin, thinly sliced

1 tsp baking soda

1 tsp each soy sauce, sesame oil, cornstarch to marinate the meat

3 cloves garlic, minced

1 tsp ginger, minced

1/2 each red + green bell pepper, sliced

1/2 medium onion, sliced

2 green onion, chopped

SAUCE

2 tbsp soy sauce

1 tbsp oyster sauce

1/2 tbsp dry sherry

1 tsp sugar

3/4 tsp black pepper, freshly ground 2 tbsp water

* Rice wine would work in place of the sherry.

To tenderize meat, add baking soda to your meat, mix to combine, and set aside for at least 15 minutes. Rinse under cold water and pat dry before moving on to the marinade.

Add soy sauce, sesame oil, and cornstarch to the beef, mix together, and set aside.

Heat a Tbsp of oil in a pan over medium high heat. Add the beef and cook for 4-6 minutes, until browned. Transfer back into the bowl and set aside.

Add the remaining oil to the pan. Add garlic and ginger and cook until fragrant. Add onion and bell pepper, and stir fry for 2 minutes.

Add the beef and sauce and stir fry for 1-2 minutes, until the sauce is thickened and the beef is cooked through. Top with green onions and serve with rice.

STIR FRY SAUCE

Add soy sauce. oyster sauce, sherry, sugar, pepper, and water to a bowl, mix to combine.

korean beef tacos

COOK + PREP TIME: 35 MINUTES

KOREAN BEEF

2 Tbsp brown sugar

2 Tbsp soy sauce

1 tsp sesame oil pinch of red-pepper flakes pinch of ground ginger

2 tsp vegetable oil

2 cloves garlic, minced 8 oz ground beef

KIMCHI

2 tsp sesame oil

1 cup kimchi, chopped

1 tsp sugar

SRIRACHA MAYONNAISE

1/4 cup mayonnaise

1 Tbsp Sriracha

2 tsp lime juice

TACOS

12 mini flour tortillas

1/4 cup diced red onion

2 Tbsp cilantro, chopped sesame seeds for serving

PORK + ETC.

SERVINGS: 12 TACOS

KOREAN BEEF

In a small bowl, whisk together the brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.

Heat oil in a large skillet over medium high heat. Add garlic and cook until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks. Drain the excess fat by placing it on a paper towel lined plate.

Stir in soy sauce mixture until well combined, allowing to simmer until heated through, 2 minutes, and set aside.

Heat sesame oil in a small skillet over medium high heat. Add kimchi and sugar, and cook, until caramelized and heated through, about 3-5 minutes, and set aside.

In a small bowl, whisk together mayonnaise, Sriracha and lime juice, and set aside.

KIMCHI SRIRACHA MAYONNAISE TACOS

Serve ground beef mixture in tortillas, topped with the kimchi, red onion, cilantro and sesame seeds, and drizzled with Sriracha mayonnaise.

BEEF, PORK + ETC.

brown sugar bourbon pork chops

COOK + PREP TIME: 35 MINUTES

PORK CHOPS

12 oz pork chops (2 pieces)

1 unit chicken stock

2 tsp brown sugar bourbon seasoning

1 tsp olive oil

2 tsp vegetable oil salt & pepper to taste

APPLE PAN SAUCE

1 apple

2 green onions (whites)

1 Tbsp butter

1/2 tsp sugar

1 tsp olive oil

* For the chicken stock, use either 1 bouillon cube, or 1 tsp of Better than Bouillon.

* McCormick brand has a good brown sugar bourbon seasoning!

PORK CHOPS

Pat pork dry with paper towels, and prick all over with a fork. Season with the Brown Sugar Bourbon Seasoning.

Heat oil in a large pan over medium heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Turn off heat and transfer pork to a plate. Wipe out the pan after as well.

Return pork to the pan in the last 2 minutes of cooking that sauce. Season with salt and pepper, and serve with the apple sauce over the pork.

APPLE PAN SAUCE

Halve, core, and dice the apple into 1/4 inch pieces. Trim and thinly slice green onions, separating whites from greens.

Heat 1 TBSP butter and a drizzle of oil in the pan used for pork over medium high heat. Add apple and scallion whites, and season with salt and pepper. Cook, stirring occasionally, for 4-6 minutes.

Stir in stock concentrate, 1/2 cup water, and 1/2 tsp sugar. Cook until sauce is thickened and apple is tender, 5-7 minutes.

BEEF, PORK +

ground pork stir fry

COOK + PREP TIME: 25 MINUTES

STIR FRY

1 lb. ground pork

4 cups cabbage, chopped

2 heads baby bok choy, ends trimmed

1 carrot shredded

3 garlic cloves, minced

2 green onions, for topping

SAUCE

1/3 cup soy sauce

1/4 cup water

2 Tbsp honey

1 tsp toasted sesame oil

1 tsp cornstarch

pinch of red pepper flakes

1. 2. 3.

1.

Add the pork to a large skillet or wok and cook it over medium heat, for 6-8 minutes, until it’s no longer pink. Let it sit undisturbed for 3-4 minutes, allowing it to crisp up. Remove the pork with a slotted spoon and set aside.

Add the green onions and cabbage to the skillet and sauté for 2 minutes. Then, add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Add the garlic and sauté for 1 more minute.

Add the pork back into the skillet and reduce the heat to low. Pour the sauce into the skillet, stirring the pork and veggies to be coated in the sauce. Serve over rice and top with green onions and sesame seeds.

STIR FRY SAUCE

Whisk soy sauce, water, honey, sesame oil, cornstarch and red pepper flakes together in a small bowl and set aside.

tonkatsu (japanese pork cutlet)

COOK + PREP TIME: 35 MINUTES

12 oz pork cutlets (2 pieces)

1 tsp garlic powder

1/2 cup panko breadcrumbs

2 Tbsp sour cream

4 Tbsp katsu sauce

1 Tbsp oil

1 Tbsp butter

2 green onions, for serving salt & pepper to taste

Pat pork dry with paper towels. Place panko, garlic powder, salt and pepper in a gallon size zip-close bag.

Place sour cream in a medium bowl and add pork, turning to evenly coat. Add pork to a bag with seasoned panko and seal to close. Shake until pork is evenly coated.

Heat a 1/4 inch layer of oil in a large nonstick pan over medium high heat. Cook until panko is golden brown, 2-3 minutes per side. Transfer to a paper towel lined plate.

Place katsu sauce in a bowl and microwave until warmed through, 30 seconds. Serve over pork with rice, topped with salt, pepper, green onions, and sesame seeds.

BEEF,

bulgogi pork tenderloin

COOK + PREP TIME: 35 MINUTES

10 oz pork tenderloin

2 scallions, greens and whites separated

4 oz bulgogi sauce

1 tsp oil

2 Tbsp butter salt & pepper to taste

Preheat the oven to 425° F. Prepare a baking sheet with cooking spray.

Season pork with salt and pepper. Heat oil in a pan over medium heat. Add pork and sear, turning occasionally, for 4-8 minutes.

Transfer pork to the baking sheet and bake for 10-12 minutes.

Chop and separating the whites from greens of the scallions. Melt 1 TBSP butter in the pan over medium high heat. Add scallion whites and cook until fragrant, 1-2 minutes. Stir in bulgogi sauce and 1 TBSP water. Bring to a simmer for 2-3 minutes.

Serve pork with rice and pour sauce over the top, with scallion greens and sesame seeds.

mojo pork tacos

COOK + PREP TIME: 15 MINUTES

1 lime

1 Tbsp cilantro

1 tsp cumin

1 tsp dried oregano

4 Tbsp sour cream

1 orange

2 units chicken stock concentrate

1 tsp garlic powder

6 flour tortillas

& pepper to taste

1 tsp oil

1 tsp sugar

6 TACOS

Heat oil in a pan over high heat. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, for 3-5 minutes.

While pork cooks, squeeze juice from the orange and half of a lime into a small bowl. Stir in cumin, stock concentrates, oregano, garlic powder and sugar.

Once pork is browned, pour in mojo sauce. Cook until sauce has reduced and pork is cooked through, 2-3 minutes more.

Wrap tortillas in damp paper towels and microwave until warm, 30 seconds. Build tacos with the pork, sour cream, and any other fillings you would like. Top with cilantro and lime.

BEEF,

* Add toppings like coleslaw, lettuce, vegetables, or whatever you prefer!

mexican street tacos

COOK + PREP TIME: 15 MINUTES*

2 Tbsp, soy sauce

2 Tbsp lime juice

2 Tbsp oil

3 cloves garlic, minced

2 tsp chili powder

1 tsp ground cumin

1 tsp dried oregano

1 + ½ pounds skirt steak

12 mini flour tortillas

3/4 cup red onion, diced

1/2 cup cilantro, chopped

1 lime, cut into wedges

* You need to marinate for at least an hour, so prep ahead of time!

1. 2. 3.

SERVINGS: 12 TACOS

In a medium bowl, combine soy sauce, lime juice, 1 Tbsp oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag, combine soy sauce mixture and steak and marinate for at least 1 hour, and up to 4 hours.

Heat 1 Tbsp oil in a skillet over medium high heat. Add marinated steak and cook, until steak has browned and marinade has reduced, about 5-6 minutes. Serve steak in tortillas, topped with onion, cilantro and lime.

cheesy gordito crunch

COOK + PREP TIME: 35 MINUTES

TACOS

2 Tbsp extra oil

1 lb ground chicken, beef, or turkey

1 yellow onion, chopped

2-3 tsp chili powder

2 tsp smoked paprika

1 + 1/2 teaspoons ground cumin

1 tsp garlic powder

1/3 teaspoon crushed red pepper

1/2 tsp dried oregano

1 tsp kosher salt

1 + ½ cups mexican cheese blend

2 Tbsp cheesy doritos seasoning*

8 mini taco size tortillas

8 hard taco shells spicy ranch dressing*

2 cups romaine lettuce, shredded

1/2 cup cheddar cheese, shredded cilantro, limes, avocado, for serving

CHEESY DORITO SEASONING

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder salt & pepper to taste

2 Tbsp parmesan cheese

SPICY RANCH

1/2 cup plain greek yogurt or sour cream

2 Tbsp buttermilk

2 Tbsp buttermilk

2 green onions, diced

1 jalapeño, diced

1 tsp dried parsley

1 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

SERVINGS: 8 TACOS

Preheat the oven to 400° F.

In a large skillet, heat the olive oil over high heat. Add the ground meat and onion. Cook, breaking up the meat as it cooks until it is browned, about 5 minutes.

Add the chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, about 10 minutes. Keep warm over low heat.

Lay the flour tortillas flat onto 2 baking sheets. Evenly divide the Mexican cheese blend between each tortilla. Sprinkle the Doritos seasoning over the cheese and bake for 3-5 minutes, until the cheese is melted.

Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake for another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese.

Create the taco by adding the meat, spicy ranch, lettuce, and cheddar cheese. Serve with additional toppings like, avocado, hot sauce, yogurt, cilantro, salsa.

TACOS CHEESY DORITO SEASONING

In a small bowl, mix onion powder, garlic powder, cumin, smoked paprika, chili powder, salt, pepper, and parmesan cheese. Stir to combine.

SPICY RANCH

Add Greek yogurt, buttermilk, green onion, jalapeño, parsley, dill, garlic powder, onion powder, salt, and pepper to a small bowl. Stir to combine.

BEEF, PORK + ETC. ✿

queso fundido taquitos

COOK + PREP TIME: 40 MINUTES

TAQUITOS

1/2 lb ground chorizo

1 yellow onion, chopped

1 cup cheddar cheese, shredded

1 cup monterey jack cheese, cubed

1/2 cup mozzarella cheese, shredded

1 poblano pepper, seeded and chopped

1 chipotle chile in adobo, chopped 16-20 corn tortillas, warmed yogurt, cilantro, salsa, lettuce, for serving

AVOCADO LIME CREMA

2 avocados, halved

1/2 cup cilantro

1 clove garlic, minced juice from 2 limes flaky salt

* You could also use ground chicken, turkey, beef or pork!

TAQUITOS

Preheat the oven to 450° F.

In a large skillet over medium high heat cook the chorizo and onion, breaking up the meat as it cooks until the chorizo is browned and cooked through, about 8-10 minutes.

Stir in the poblano pepper, and chipotle pepper, then remove from the heat. Drain off any excess grease.

In a bowl, combine all the cheeses.

Warm the tortillas for 30 seconds in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 1-2 Tbsp of the cheese mixture down the middle of the tortilla, add a sprinkle of chorizo mixture then roll up and place seam-side down on the baking sheet.

Take the chorizo mix and stuff it into either end of the taquito to better enclose the cheese. Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp. Serve the taquitos topped with crema, pico de gallo, and any other desired toppings.

AVOCADO LIME CREMA

Add the avocados, cilantro, garlic and lime juice to a blender and blend until smooth. Season with salt.

BEEF, PORK + ETC. ✿

firecracker meatballs

COOK + PREP TIME: 40 MINUTES

MEATBALLS

10 oz ground beef

2 scallions (green onions)

1 thumb ginger, grated

1 Tbsp + 1 tsp soy sauce

1/4 cup panko breadcrumbs

1 tsp red pepper flakes salt & pepper to taste

1 tsp oil

SAUCE

2 Tbsp mayonnaise

2 Tbsp sour cream

2 Tbsp honey

2 tsp soy sauce

1 tsp sriracha

* You could also use ground chicken, turkey, or pork!

SERVINGS: 10-12 MEATBALLS

Preheat the oven to 425° F. Prepare a baking sheet with cooking spray or oil.

Trim and thinly slice scallions, separating whites from greens. Mince the whites, and peel and mince ginger.

Combine beef, panko, ginger, scallion whites, soy sauce, salt and pepper. Form mixture into 10-12 meatballs.

Place meatballs on the baking sheet. Cook until browned and tender, 14-16 minutes. Add cooked meatballs to the bowl with prepared sauce. Serve over rice with remaining sauce, sesame seeds, scallion greens, and red pepper flakes.

MEATBALLS SAUCE

In a large bowl, combine mayonnaise, sour cream, honey, soy sauce and sriracha to taste. Set aside.

spinach turkey and feta meatball prep

COOK + PREP TIME: 35 MINUTES

MEATBALLS

1 lb ground turkey

2 eggs

1/4 cup panko bread crumbs

1/4 cup red onion, chopped

2 handfuls spinach; chopped

2 cloves garlic, minced

1/2 cup feta

1-2 tsp paprika salt & pepper to taste

SALAD

2 red bell peppers, chopped

1/2 cup cucumber, chopped

1/2 cup cherry tomatoes, chopped

1/4 cup red onion, chopped

1/4 cup kalamata olives, chopped (optional) choice of salad base

TZATZIKI

1 cup plain greek yogurt

1/2 cup cucumber, shredded and drained*

2 cloves garlic, minced

1 tbsp lemon juice

1 tbsp olive oil 1 tsp dill salt & pepper to taste

* Be sure to get as much water out of the cucumber as you can! Place shredded cucumber on a paper towel and squeeze out water.

* For the salad base, you could use lettuce, spinach, arugula, or a mixture.

* Quinoa,or pasta would go well with these meal preps too!

MEATBALLS

Preheat the oven to 400° F.

Add ground turkey, eggs, Panko, red onion, spinach, garlic, feta, paprika, salt, and pepper to a large bowl. Mix to combine.

Roll mixture into meatballs, about 10-12 meatballs. Bake for 18-20 minutes.

Meal prep by adding 3-4 meatballs topped with tzatziki, portion of the salad, and rice.*

BEEF, PORK + ETC. ✿

Add bell peppers, cucumber, tomatoes, onion, and olives to a bowl. Stir to combine and serve over preferred greens.

SALAD TZATZIKI

In a medium bowl, mix yogurt, cucumber, garlic, lemon juice, olive oil, dill, salt and pepper. Add more lemon or dill if needed.

BEEF, PORK + ETC.

ham and cheese croissant bake

COOK + PREP TIME: 1 HOUR

12-16 croissants, roughly torn and day-old

2 Tbsp salted butter

2 Tbsp olive oil

2 cups mushrooms, chopped salt & pepper to taste

2 cloves garlic, minced

2 tsp thyme

1 cup heavy cream

1 cup whole milk

3 large eggs, beaten

2 Tbsp dijon mustard

1/2 tsp cayenne pepper

3 oz deli ham, torn

4 oz brie cheese, cubed

1/2 cup swiss or fontina cheese, shredded

2 Tbsp everything bagel spice

Preheat the oven to 350° F. Grease a 9 x 13inch deep baking dish.

Arrange torn croissants in the baking dish and lay 2 Tbsp of thinly sliced butter over the croissants. Transfer to oven and bake for 5-8 minutes, until croissants are lightly toasted.

Meanwhile, heat oil in a skillet over medium heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Add the garlic and thyme, cook for 1 minute. Remove from the heat and set aside.

In a bowl, whisk together the cream, milk, eggs, mustard, cayenne, salt and pepper. Add the toasted croissants, mushrooms, ham, and Brie cheese, gently toss to combine. Pour the mixture back into the casserole dish. Top evenly with Swiss cheese and sprinkle with everything bagel spice.

Cover the dish with foil and bake for 30 minutes. Remove the foil, then continue baking for another 10-15 minutes or until the croissants are golden on top.

SANDWICHES, WRAPS, & MORE

caprese grilled cheese

COOK + PREP TIME: 25 MINUTES

4 slices bread

2 Tbsp butter

4 slices mozzarella cheese

1 cup cherry tomatoes, sliced in halves

1/4 cup shallots, diced

2 cloves garlic, minced

1 tablespoon olive oil

1 tablespoon red wine vinegar salt & pepper to taste

2 Tbsp pesto

4 leaves basil (optional)

* Onions will work in place of shallots!

* I usually add chicken to this as well!

Butter one side of each bread slice and set them aside.

Combine sliced tomatoes, diced shallots, minced garlic, olive oil, red wine vinegar, salt and black pepper in a bowl. Let the tomatoes marinate for 15-20 minutes.

Heat a skillet or a cast iron pan over medium heat. Place two slices of the bread, butter side down. Layer on mozzarella, then the marinated tomatoes. Add a few dollops of pesto, and some fresh basil leaves. Top with the second slice of bread, butter side up. Sear both sides until golden brown and the cheese is melted.

roasted garlic and zucchini flatbreads

COOK + PREP TIME: 40 MINUTES

1 zucchini, chopped

2 cloves garlic

1 Tbsp italian seasoning

1 Tbsp flour

4 Tbsp cream cheese

1 tsp chili flakes

4 oz grape tomatoes

2 green onions, chopped

2 flatbreads

1 tsp garlic powder

1 teaspoon

1/2 cup mozzarella cheese

1 Tbsp oil

1 Tbsp butter salt & pepper to taste

Preheat the oven to 450° F. Prepare a baking sheet with tinfoil or parchment paper.

Peel garlic and place in the center of a small piece of aluminum foil. Drizzle with oil, salt, and pepper. Cinch into a packet and place on a baking sheet.

Place tomatoes in a medium bowl and toss with oil, 1 tsp Italian Seasoning, salt, and pepper. Set aside to marinate.

Place zucchini on a baking sheet, topped with oil, 1 tsp Italian Seasoning, salt, and pepper. Roast for 14-16 minutes and remove zucchini, but leave the garlic.

Add cooked zucchini to the bowl with tomatoes and toss to combine.

Leaving the garlic on the sheet, add the flatbreads and toast for 5-7 minutes.

While flatbreads toast, melt 1 Tbsp butter in a pan over medium high heat. Add flour, garlic powder, and remaining Italian Seasoning. Whisk for 30 seconds, and reduce heat to medium low, adding in the cream cheese and 1/2 cup water until melted and combined. Season with salt and pepper and simmer until thickened, 1-2 minutes. Remove the pan from heat.

Once garlic is done, transfer to a cutting board and roughly chop. Heat broiler to high. Evenly top flatbreads with sauce, roasted garlic, veggies and mozzarella.

Broil the flatbreads until the cheese melts, 1-2 minutes. Slice flatbreads into pieces, and top with green onions and chili flakes.

SANDWICHES, WRAPS, & MORE ✿

sheet pan vodka pizza

COOK + PREP TIME: 45 MINUTES SERVINGS: 8

1/2 lb pizza dough

2 Tbsp virgin olive oil

1 shallot, chopped

4 cloves garlic, minced

1 tsp dried oregano

1-2 tsp crushed red pepper flakes

1/2 cup tomato paste

1/4 cup vodka

3/4 cup basil pesto salt & pepper to taste

1 cup heavy cream

1 Tbsp butter

1 cup provolone, shredded

1/2 cup mozzarella, shredded

1/4 cup parmesan, grated

3 oz pepperoni, thinly sliced oregano or basil, for serving

2. 3. 4. 5. 6.

Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F for at least 30 minutes before baking. Prepare a sheet pan with oil.

Place the pizza dough on the oiled sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you make the sauce.

Heat a large skillet over medium low heat. Add the shallot, garlic, and oregano. Cook until fragrant, about 5 minutes.

Reduce the heat to low, add the tomato paste and red pepper flakes, and cook for 4-5 minutes, until thickened.

Stir in the vodka, cook for 2 minutes. Stir in the pesto, cream, and butter. Season with salt and pepper and remove from the heat.

Grab the dough and spread on the sauce evenly. Add the provolone and mozzarella, then the pepperoni and parmesan. Bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh oregano or basil.

spinach artichoke pizza with cheesy crust

COOK + PREP TIME: 30 MINUTES SERVINGS:

2 Tbsp butter

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

1/2 tsp dried thyme pinch of red pepper flakes

1 Tbsp olive oil salt & pepper to taste

16 oz fresh baby spinach

1 cup mozzarella, cubed

1/2 lb pizza dough

1 cup fontina, gouda, or mozzarella cheese, shredded

1/3 cup parmesan, grated

1 8 oz jar marinated artichokes, drained

Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F for at least 30 minutes before baking. Prepare a sheet pan with oil.

In a skillet over medium heat, melt the butter, basil, oregano, thyme, and red pepper flakes over medium heat. Cook until the garlic is golden and crisp, 3-4 minutes. Pour the garlic butter out of the skillet and set aside.

In the same skillet over medium heat, add the olive oil, baby spinach, and a pinch each of salt and pepper. Cook for 5 minutes, until the spinach is wilted, making sure to get all the excess water out.

On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Arrange the cubed mozzarella around the edge of the dough. Fold the edges of the dough over the cheese, pinching to seal the cheese inside.

Spread on the garlic butter, then the spinach. Sprinkle on the shredded cheese and parmesan. Toss the artichokes with a drizzle of olive oil, then arrange them over the pizza.

Bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh basil.

baja chicken quesadilla

COOK + PREP TIME: 30 MINUTES

1 red onion, diced

10 oz chicken breast, cut into strips

1 Tbsp blackening spice

1 lime, juice + zest

1 roma tomato, diced

2 Tbsp sour cream

2 tortillas

1/2 cup mozzarella cheese

1/2 cup mexican cheese blend

3 tsp oil

1 Tbsp butter salt & pepper to taste

Heat oil in a pan over medium high heat. Add chicken, 3/4 cup onion, Blackening Spice, salt, and pepper. Cook for 4-6 minutes. Turn off heat and transfer to a large bowl.

In a medium bowl, combine tomato and the rest of the onion. Add lime juice for 1 wedge and season with salt and pepper.

In a small bowl, combine sour cream, lime zest and juice from 1 wedge. Add water, 1 tsp at a time, until mixture reaches drizzling consistency. Season with salt and pepper. Sprinkle mozzarella and Mexican cheese onto each tortilla. Top cheese with chicken filling, and fold in half.

Heat oil and butter over medium high heat. Add quesadillas and cook until golden brown, 1-2 minutes on each side. Slice and serve with salsa, lime crema, and hot sauce.

SANDWICHES, WRAPS,

broccoli cheese quesadilla

COOK + PREP TIME: 35 MINUTES

QUESADILLA

1 head broccoli, cut into florets salt & pepper to taste

1 zucchini, sliced into rounds

1 shallot, diced

1/2 cup cilantro or basil, chopped

4 tortillas

3/4 cup monterey jack cheese, shredded avocado and limes, for serving

CHIPOTLE SESAME SAUCE

2 chipotle peppers in adobo, chopped

2 Tbsp adobo sauce

3 Tbsp oil

1 Tbsp apple cider vinegar

1 Tbsp honey

sesame seeds, salt & pepper to taste

QUESADILLA

Heat oil in a skillet over high heat. Add the broccoli and let cook, for 4-5 minutes.

Add the zucchini and shallots and cook for 3-4 minutes. Remove from the heat and stir in the cilantro and/or basil.

Layer the cheeses, broccoli and zucchini, chipotle sauce, on 2 tortillas, topping with the other 2.

Heat oil in a skillet over medium heat. Place the quesadillas and cook 4-5 minutes per side. Serve with avocado, lime, and sauce.

CHIPOTLE SESAME SAUCE

Add the peppers, adobo sauce, oil, apple cider vinegar, honey, sesame seeds, salt and pepper into a bowl. Stir to combine.

smothered pepper jack burgers

COOK + PREP TIME: 35 MINUTES

1 yellow onion, diced

1 green pepper, diced

2 tsp bbq seasoning

10 oz ground beef

1/2 cup pepper jack cheese

2 buns salt & pepper to taste

1.

3.

SERVINGS:

Heat oil in a pan over medium high heat. Add onion and green pepper and cook, for 7-9 minutes. Season with salt and pepper and transfer to a plate.

In a bowl, combine meat, BBQ Seasoning, salt, and pepper. Form into two patties. Add 1/4 cup of pepper jack between the two patties. Fold edges of meat around cheese, and season all over with salt and pepper.

Heat oil in a pan over medium high heat. Add patties and cook for 4-7 minutes per side. Top each patty with veggies and pepper jack, covering the pan to melt cheese. Serve on buns with your choice of sauce.

* A cast iron skillet works best for burgers if you don’t have a grill!

gouda vibes burgers

COOK + PREP TIME: 30 MINUTES

1 yellow onion, chopped

1 roma tomato, chopped

1 tsp paprika

1 unit stock concentrate

10 oz ground beef

2 slices gouda cheese

2 buns

1 tsp sugar salt & pepper to taste

* For the chicken stock, use 1 bouillon cube or 1 tsp of Better than Bouillon.

* A cast iron skillet works best for burgers if you don’t have a grill!

1.

2.

SERVINGS: 2

Heat oil in a pan over medium high heat. Add onion and cook for 8-10 minutes. Add tomato, stock concentrate, paprika, and 2 Tbsp water. Cook, stirring, until caramelized, 2-3 minutes. Season with salt and pepper and transfer to a bowl.

Form beef into two patties and season all over with salt and pepper. Heat oil in a pan over medium high heat. Add patties and cook to desired doneness, 3-5 minutes per side. Top each patty with gouda and cover pan to melt cheese. Build burger with patties, tomato/onion jam, and your choice of sauce.

cheese belly chicken burgers

COOK + PREP TIME: 45 MINUTES

1/4 cup sour cream

2 Tbsp lime juice

2/3 cup cream cheese

1/4 cup cilantro, chopped

1 jalapeño, seeded and chopped

16 oz ground chicken salt & pepper to taste

8 mozzarella pearls

4 buns

lettuce, tomato, avocado for topping

* A cast iron skillet works best for burgers if you don’t have a grill!

Combine sour cream and lime juice in a small bowl, and refrigerate until serving.

Stir together cream cheese spread, cilantro, and jalapeno in small bowl and set aside.

Combine ground chicken, salt, and pepper in a large bowl. Form mixture into 8 patties, and cover and refrigerate for 10 minutes.

Spoon 1 Tbsp cream cheese mixture onto each center of 4 patties and add 2 mozzarella pearls to each. Cover with remaining patties, pressing edges to seal. Heat a pan over medium high heat. Cook patties for 12-14 minutes, turning once halfway through. Build burger with patties, Top bun lettuce, tomato, avocado, and sour cream mixture.

SANDWICHES, WRAPS, & MORE

cajun chicken sandwiches

COOK + PREP TIME: 30 MINUTES

4 Tbsp sour cream

1/2 cup flour

1 Tbsp cornstarch

2 Tbsp cajun spice 10 oz chicken (2 pieces)

2 buns salt & pepper to taste

2 Tbsp butter

* A cast iron skillet works best for burgers if you don’t have a grill!

SERVINGS:

In a bowl, mix sour cream with 4 Tbsp water, salt and pepper. In a dish, mix flour, cornstarch, 1 Tbsp Cajun Spice, salt and pepper.

Season chicken all over with remaining Cajun Spice, salt, and pepper. Coat chicken in flour mixture, then dip into sour cream mixture. Repeat and shake off excess flour.

Heat a 1/3 inch layer of oil in a pan over medium high heat. Add coated chicken and cook for 3-5 minutes per side. Transfer to a paper towel lined plate after cooking, and season with salt and pepper. Build sandwich with chicken, your choice of toppings, and your choice of sauce.

nashville hot chicken meatball sliders

COOK + PREP TIME: 50 MINUTES

SLIDERS

1 lb ground chicken

1 Tbsp hot sauce

1 Tbsp brown sugar

1 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp cayenne pepper

2 cloves garlic, minced

2 oz blue cheese

2 Tbsp butter

1 Tbsp oil

12 slider buns

SAUCE

8 Tbsp (1 stick) butter

1/2 cup hot sauce

2 Tbsp honey

2 Tbsp brown sugar

2 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

2 Tbsp parsley, chopped

* I personally hate blue cheese, I would do it with feta or mozzarella balls instead!

* A cast iron skillet works best!

WRAPS, & MORE ✿

SERVINGS: 12 SLIDERS

SLIDERS

Preheat the oven to 375° F.

Mix the ground chicken, hot sauce, brown sugar, smoked paprika, salt, black pepper, cayenne and garlic in a bowl. Divide the meatball mixture and make 12 meatballs. Push a piece of cheese into each meatball and pinch to seal.

Heat the butter and oil in an oven-safe pan over medium heat. Add the meatballs and brown on all sides, 5-8 minutes. Transfer the pan to the oven for 10 minutes.

Pour the sauce over the cooked meatballs, toss to coat, and sprinkle with parsley. Build the sliders by placing a meatball on a bun with your choice of toppings.

SAUCE

Combine the butter, hot sauce, honey and brown sugar in a saucepan over high heat. Stirring, bring to a boil, and cook until the mixture comes together, 2-3 minutes.

Remove from the heat, mix in the garlic powder, salt and pepper, and stir.

SANDWICHES, WRAPS, & MORE ✿

ham & cheese hawaiian roll sliders

COOK + PREP TIME: 30 MINUTES SERVINGS: 12 SLIDERS

SLIDERS

1 package hawaiian rolls, 12 count

12 slices black forest ham

6 slices Havarti cheese

MUSTARD GLAZE

4 tbsp butter

1 tsp Dijon mustard

1/4 tsp worcestershire sauce

1/4 tsp onion powder

1 Tbsp poppy seeds

Preheat the oven to 350° F. Prepare a baking sheet with butter.

Slice the entire block of rolls in half without separating the rolls. Remove top half of Hawaiian rolls and set aside. Place the bottom half of the rolls on the baking sheet.

Layer each roll with a slice of ham and a half slice of cheese. Add the top layer of rolls and brush with the mustard butter glaze.

Loosely cover with foil and bake for about 15 minutes. Remove foil and bake an additional 5 minutes or until cheese is melted and tops of buns are golden brown.

SLIDERS MUSTARD GLAZE

In a bowl, cover and heat butter for about 30 seconds or until melted. Stir in Dijon mustard, Worcestershire sauce, onion powder and poppy seeds.

buffalo ranch chicken pull apart bread

COOK + PREP TIME: 45 MINUTES

CHICKEN

1 loaf ciabatta bread

2 Tbsp oil

1/4 cup parsley, chopped

1 Tbsp chives, chopped

2 cloves garlic, minced

6 oz cream cheese, room temperature

1/4 cup jalapeño ranch*

1/2 cup buffalo sauce

1 + 1/2 cups shredded chicken

1+ 1/2 cups shredded cheddar cheese

1/2 cup crumbled blue cheese

JALAPEÑO RANCH

1 cup sour cream or plain greek yogurt

1 Tbsp dried parsley

2 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/4 cup pickled jalapeños, chopped

2 Tbsp jalapeño brine

2 Tbsp apple cider vinegar

1 tsp kosher salt

2 Tbsp chives, chopped

* I personally hate blue cheese, I would do it with feta or mozzarella balls instead!

* For the chicken, rotisserie chicken would be the easiest, or you can cook separately!

SANDWICHES, WRAPS, & MORE ✿

Preheat the oven to 375° F.

Slice the bread horizontally and vertically to create 1 inch cubes, being careful not to actually slice all the way through the bread. Transfer to a baking sheet.

In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix.

In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, blue cheese, and pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts. Drizzle over additional buffalo sauce, then stuff with the remaining cheddar.

Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired.

CHICKEN JALAPEÑO RANCH

Combine sour cream, parsley, dill, garlic powder, onion powder, jalapeños, brine apple cider vinegar, salt and chives. Mix to combine.

chicken gyros with feta tzatziki

COOK + PREP TIME: 50 MINUTES

GYROS

1/3 cup plain greek yogurt

1/4 cup olive oil

1+ 1/2 lb chicken breasts, cubed

1/4 cup fresh lemon juice

6 garlic cloves, minced

2 shallots, chopped

1 Tbsp smoked paprika

1 Tbsp oregano, chopped red pepper flakes, salt & pepper to taste

6 pitas, warmed red onion, lettuce, dill, and parsley for serving

FETA TZATIKI

1 cup plain greek yogurt

1/2 cup cucumber, shredded and drained

2 cloves garlic, minced

8 oz feta

1 tbsp lemon juice

1 tbsp olive oil

1 tsp dill salt & pepper to taste

* Be sure to get as much water out of the cucumber as you can! Place shredded cucumber on a paper towel and squeeze out water.

* Broiling is between 500 - 550° F, make sure you keep an eye on it because it will burn easily!

GYROS

SERVINGS: 6 GYROS

In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake for 15 minutes, flip and bake another 5-10 minutes, or until cooked through.

Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges. To assemble gyros, spread each pita with tzatziki and chicken. Add your choice of vegetables, like onion, lettuce, dill, and etc.

FETA TZATIKI

In a medium bowl, mix yogurt, cucumber, garlic, feta, lemon juice, olive oil, dill, salt and pepper. Add more lemon or dill if needed.

SANDWICHES, WRAPS, & MORE ✿

SANDWICHES, WRAPS, & MORE ✿

greek goddess chicken wraps

COOK + PREP TIME: 45 MINUTES

WRAPS

4 Tbsp olive oil

1 lb chicken, cut into strips

2 cloves garlic, minced

1 Tbsp smoked paprika

1/4 cup oregano, chopped

1 lemon, sliced salt & pepper to taste

2 potatoes, cut into matchsticks

4 pitas, warmed

1 head butter lettuce

2 cucumbers, cut into matchsticks

1 avocado, sliced

1/3 cup kalamata olives, options

feta cheese, pickled red onion and microgreens, for serving

PISTACHIO BASIL GODDESS SAUCE

1/2 cup roasted pistachios

2 Tbsp lemon juice

1 clove garlic

1 cup basil

1 jalapeño, seeded and halved salt & pepper to taste

In a large ziplock back, combine 2 Tbsp olive oil, the chicken, garlic, smoked paprika, oregano, lemon and a large pinch of both salt and pepper. Marinate in the fridge for 30 minutes or up to overnight.

Preheat the oven to 425° F. Prepare a 9x13 baking dish and large baking sheet.

Place chicken into the baking dish. Transfer to the oven and roast for 20-25 minutes or until the chicken is cooked through.

During the same time, toss together the remaining 2 Tbsp olive oil, potatoes and a pinch each of salt and pepper. Transfer the potatoes to the oven and bake for 20-30 minutes, tossing halfway through cooking until golden crisp.

To assemble, layer the lettuce inside a warm pita. Add the fries and chicken. Top with cucumber, avocado, olives, feta, onion, and greens. Serve drizzled generously with Goddess Sauce.

WRAPS FETA TZATIKI

Combine pistachios, lemon juice, garlic, basil, jalapeño, salt, pepper and 1/4 cup water to a blender. Blend until combined, adding water if needed to thin.

fajita chicken and avocado ranch salad wraps

COOK + PREP TIME: 25 MINUTES

WRAPS

4 tortillas

3 cups shredded lettuce

1 cup cooked quinoa

1-2 Tbsp fajita seasoning*

1/2 cup shredded cheddar or pepper jack

1 cup cooked black beans

1 cup corn, cooked

1 roasted bell pepper, sliced

1 + 1/2 cups chicken, shredded*

1 cup cilantro, chopped

AVOCADO RANCH

1 avocado, pitted and peeled

1/2 cup sour cream or plain greek yogurt

1/4 cup pickled jalapeños

2 tsp lemon juice

3 Tbsp chives, chopped

2 Tbsp dill, chopped

1 tsp onion powder

1 tsp garlic powder salt & pepper to taste

* For the chicken, rotisserie chicken would be the easiest, but groceries stores may sell fajita marinated chicken to cook.

* Homemade Fajita Seasoning: mix 2 Tbsp chili powder, 1 Tbsp smoked paprika, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp ground cumin, 2 tsp dried oregano, 1-2 tsp cayenne pepper, 1 tsp each salt and pepper. Makes 1/2 cup.

WRAPS

In a large salad bowl, combine the lettuce, quinoa, fajita seasoning, cheese, black beans, peppers, corn, and cilantro. Toss with 1/2 of the dressing.

Place one tortilla at a time in the microwave for 20 seconds. Spread on a layer of ranch then add the salad and chicken. Drizzle over more ranch and fajita seasoning. Fold the tortilla over the ingredients. Fold sides and ends of tortillas over filling and roll forward.

Repeat with remaining ingredients. Serve at room temperature or place in a skillet with olive oil to warm.

AVOCADO RANCH

Combine avocado, sour cream, jalapeños, lemon juice, chives, dill, onion powder, garlic powder, salt, pepper, and 1/3 cup of water to a blender. Blend until creamy, adding more water as needed to thin. Taste and adjust the salt and pepper.

SANDWICHES, WRAPS, & MORE ✿

crispy buffalo chicken wraps

COOK + PREP TIME: 25 MINUTES

WRAPS

1 cup shredded chicken, cooked

1/4 cup plain greek yogurt

1/3 cup buffalo sauce

2 Tbsp chives, chopped

1 Tbsp dried parsley

1 tsp dried dill

4 large tortillas

2 cups lettuce, shredded

1-2 jalapeño, seeded and chopped

3 green onions, chopped

1/2 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

JALAPEÑO RANCH

1 cup sour cream or plain greek yogurt

1/2 cup cilantro, chopped

1 tsp garlic powder

1 tsp onion powder

1/4 cup pickled jalapeños, chopped 2 Tbsp jalapeño brine juice from 1 lime

1 tsp kosher salt

* For the chicken, rotisserie chicken would be the easiest, or you can cook separately!

SANDWICHES, WRAPS, & MORE

In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, and dill.

To assemble, cut down from the center of the tortilla to the edge. Don’t cut all the way, you’ll be folding these into 4 parts!

Spread the chicken in the bottom left corner, then add a handful of the lettuce, jalapeño, and green onions on the top left corner.

Spread the ranch on the top right corner, and the cheese on the bottom right corner.

Fold the buffalo chicken over the lettuce. Then, working clockwise, folding that quarter over the ranch. And finally, fold that quarter over the cheese.

Heat oil in a skillet over medium heat. Add wraps and cook 2-3 minutes per side until crisp and golden brown. Serve warm with extra buffalo sauce, ranch, and lettuce.

WRAPS JALAPEÑO RANCH

Combine sour cream, cilantro, garlic powder, onion powder, jalapeños, brine, lime juice, and salt. Mix to combine.

homemade runzas

COOK + PREP TIME: 30 MINUTES

1 package hot roll mix

1 lb ground beef

1/2 cup celery, chopped

4 cups cabbage, shredded

1/2 tsp garlic salt

1 tsp salt

1 tsp pepper

1/4 cup onion, diced

10-12 slices of cheese, your preference

SERVINGS: 10-12 RUNZAS

Follow directions on the hot roll mix to make into a dough, and let rise.

Preheat the oven to 375° F. Prepare a baking sheet with oil.

In a skillet over medium heat, cook the beef, celery, and cabbage for 6-8 minutes. Transfer to a paper towel lined plate to drain.

Roll out dough and cut into 3 inch triangles. Place one piece of cheese and the meat mixture onto each triangle. Pinch up the corners so the dough is completely sealed on each Runza. Bake for 10 minutes.

SANDWICHES,

homemade pizza rolls

COOK + PREP TIME: 40 MINUTES

1 cup mozzarella cheese, shredded

1 cup provolone cheese, shredded

3/4 cup parmesan cheese, grated

3/4 cup marinara sauce

1/3 cup pepperoni, chopped

1 clove garlic, minced

1 Tbsp dried basil

1 Tbsp dried oregano pinch red pepper flakes salt & pepper to taste

1/2 cup panko breadcrumbs 36-40 square wonton wrappers

Preheat the oven to 425° F. Prepare 2 baking sheets with olive oil.

Combine the mozzarella, provolone, half the parmesan, marinara, pepperoni, garlic, basil, oregano, red pepper flakes, salt, and pepper.

In a shallow bowl, combine breadcrumbs and rest of the parmesan.

Brush 4 wrappers with water. Add 1 Tbsp of cheese mix to each. Fold both sides of the wrapper over the filling, overlapping and pressing to seal. Flip the 2 ends of the wrapper over the fold, press to seal. Repeat with the remaining wrappers and filling.

Dip roll in water, then coat in the breadcrumb mixture. Place rolls on the baking sheets. Drizzle each roll with olive oil. Bake for 10-12 minutes, and serve with warmed marinara.

SOUPS

broccoli cheddar soup

COOK + PREP TIME: 30 MINUTES

4 Tbsp butter

1/2 cup onion, diced

1 cup carrots, shredded

2 + ½ cups broccoli florets, chopped

1 + ½ cups chicken broth

1 cup milk

1 cup heavy whipping cream

1/4 cup flour salt & pepper to taste pinch of red pepper flakes

2 cups cheddar cheese, shredded

1.

3.

SERVINGS:

In a large pot over medium high heat, melt butter. Add in onions, carrots and broccoli. Cook to soften, about 5 minutes.

Slowly add in broth, milk, and cream. Sprinkle with flour and add salt, pepper and red pepper flakes. Continue stirring and heating over medium heat until thickened, about 10-15 minutes.

Once thick, add cheese and stir until melted and smooth. Top with cheddar cheese and serve with bread.

corn chowder soup

COOK + PREP TIME: 50 MINUTES

8 ears sweet corn, kernels cut from cob

3 Tbsp butter

1 yellow onion, chopped

1/4 cup all-purpose flour

1 clove garlic, minced

5 cups chicken broth

1 lb potatoes, cubed

1/2 tsp dried thyme

1 bay leaf salt & pepper to taste

1 cup half & half

1 Tbsp honey

2 - 3 Tbsp chives, chopped

Melt butter in a large pot over medium heat. Add the onion and cook for 8-10 minutes. Add flour and garlic and cook for 1-2 minutes.

Pour in the broth and bring to a boil, then stir in corn kernels and potatoes. Add in thyme and bay leaf and season with salt and pepper.

Bring to a boil, then reduce heat to medium low and allow to simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

Remove bay leaf, then stir in half and half and honey. Sprinkle each serving with chives and optional cheddar.

spinach tortellini soup

COOK + PREP TIME: 30 MINUTES

2 Tbsp butter

1 onion, diced

3 garlic cloves, minced pinch of red pepper flakes

1/4 cup flour

6 cups vegetable broth

1 12 oz package tortellini

1 14 oz can quartered artichoke hearts, drained and chopped

2 cups spinach, chopped

1/2 cup heavy cream salt & pepper to taste

Cook tortellini according to the package. Drain and set aside.

Melt butter in a large pot over medium heat. Add onion, salt and pepper, and saute until softened, about 10 minutes.

Stir in garlic and red pepper flakes and cook for 30 seconds. Add flour into a pot, then cook for 2 minutes, stirring constantly. Slowly whisk in vegetable broth. Bring to a boil.

Stir in artichokes and spinach. When spinach is wilted, add heavy cream. Add the cooked tortellini to the pot, and cook for an additional 2-3 minutes. Season with salt and pepper, and serve with parmesan cheese.

* When storing leftovers, store the tortellini in a separate container!

smoky tomato soup

COOK + PREP TIME: 30 MINUTES

2 Tbsp olive oil

1 yellow onion, diced

2 cloves garlic, minced

2 Tbsp tomato paste

2 tsp smoked paprika

1/2 tsp cumin

2 15oz. cans fire roasted diced tomatoes

1 cup vegetable broth

1/2 tsp brown sugar salt & pepper to taste

1. 2. 3.

Heat a large soup pot over medium heat with oil. Add the onion and garlic and cook for about 6-8 minutes.

Add the tomato paste, smoked paprika, and cumin to the pot. Continue to stir and cook for about 2 minutes to slightly caramelize the tomato paste and toast the spices.

Add the cans of fire roasted tomatoes, vegetable broth, brown sugar, and some freshly cracked pepper. Stir to combine and heat through, about 10 minutes. Serve topped with sour cream and bread.

french onion gnocchi soup

COOK + PREP TIME: 50 MINUTES

6 Tbsp butter, cubed

4 sweet onions, thinly sliced

2 cloves garlic, minced

2 Tbsp brown sugar

3 Tbsp flour

1 + 1/2 cups red wine

8 cups beef broth

1 Tbsp worcestershire sauce

2 bay leaves

3-4 fresh thyme sprigs (optional) salt & pepper to taste

16 oz potato gnocchi

1 + 1/2 cups gruyere cheese, shredded

* Vidalia are good sweet onions for this!

* Broiling is between 500 - 550° F, make sure you keep an eye on it because it will burn easily!

Preheat the broiler to high. Melt the butter in a large soup pot over medium high heat. Add onions, garlic and brown sugar and cook for 10 minutes, stirring frequently, until softened. Continue cooking, stirring often, until the onions are deep golden in color and caramelized, 15 minutes.

Reduce heat to low and sprinkle flour over the onions, stirring the flour into the onions. Cook for 5 minutes, until the raw flour taste is eliminated. Add the wine, beef broth, Worcestershire sauce, bay leaves, and thyme.

Increase the heat to medium high and return the soup to a simmer. Stir in the gnocchi and cook until the gnocchi floats, 5 minutes. Remove thyme sprigs and bay leaves from soup. Season, to taste with salt and pepper.

5.

Increase the heat to medium high and return to a simmer. Stir in the gnocchi and cook until the gnocchi floats, 4 minutes. Remove the thyme sprigs and bay leaves from the soup. Season, to taste with salt and pepper.

6.

Ladle the soup into oven safe bowls and top evenly with cheese. Place each soup bowl on a baking sheet and transfer to the oven, broil until bubbly and golden brown, 3 to 5 minutes. Serve with croutons.

egg drop soup

COOK + PREP TIME: 15 MINUTES

4 cups chicken stock

1/2 tsp sesame oil

3/4 tsp salt

1/8 tsp sugar

1/8 tsp white pepper

1/2 tsp turmeric

3 Tbsp cornstarch, mixed very well with 1/3 cup water

3 eggs, lightly beaten

1 scallion, chopped

1. 2.

3.

SERVINGS:

Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, and white pepper. Add in the turmeric and taste to adjust seasoning if needed. Add the cornstarch and water mixture. Stir the soup continuously as you drizzle in the mixture. Let the soup simmer for 2-3 minutes, then check to see if the consistency is to your liking.

Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Serve topped with scallions.

hot & sour soup

COOK + PREP TIME: 20 MINUTES

8 cups chicken broth

8 oz shiitake mushrooms, thinly sliced with stems discarded

1/4 cup rice vinegar

1/4 cup soy sauce

2 tsp ground ginger

1 tsp chili garlic sauce

1/4 cup cornstarch

2 large eggs, whisked

8 oz firm tofu, cut into 1/2-inch cubes

4 green onions, sliced

1 tsp sesame oil salt & white pepper to taste

* You can also use cremini or portobello mushrooms, but personally I think shiitake has the best flavor.

* For a more “sour” soup, add in more rice wine vinegar. For a spicier soup, add in more chili garlic sauce.

4.

6-8

Add 7 + 3/4 cup broth, mushrooms, rice wine vinegar, soy sauce, ginger and chili garlic sauce to a large stock pot, and stir to combine. Heat over medium high heat until the soup reaches a simmer, 10-12 minutes.

While the soup is heating, whisk together 1/4 cup broth and cornstarch in a small bowl until completely smooth. Once the soup has reached a simmer, stir in the cornstarch mixture and stir for 1 minute or so until the soup has thickened.

Continue stirring the soup in a circular motion, then drizzle in the eggs in a thin stream, while still stirring the soup.

Stir in the tofu, half of the green onions, and sesame oil. Season the soup with salt and a pinch of white pepper. Serve garnished with the extra green onions.

wonton soup with sesame chili oil

COOK + PREP TIME: 25 MINUTES

SOUP

3 Tbsp sesame oil

4 baby bok choy, halved

2 shallots, chopped

1 cup shiitake mushrooms, sliced

2 cloves garlic, minced

1 inch fresh ginger, peeled and grated

6 cups chicken broth

3 Tbsp soy sauce

2 Tbsp rice vinegar

20-30 fresh or frozen wontons/dumplings, or potstickers

green onions and sesame seeds, for serving

SESAME CHILI OIL

1/4 cup sesame oil

1-2 tsp crushed red pepper flakes

1 tsp soy sauce

1 tsp balsamic vinegar

* You can also use cremini or portobello mushrooms, but personally I think shiitake has the best flavor.

1.

SOUP

Heat 2 Tbsp oil in a large Dutch oven over medium high heat. Add the bok choy and cook 3-4 minutes, until charred on the edges. Transfer to a plate.

To the same Dutch oven, add 1 Tbsp oil, the mushrooms, shallots, garlic, and ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil over high heat.

Add the wontons and cook until they float, 2-3 minutes. Stir in the bok choy, soy sauce, and rice vinegar. Remove from the heat. Top each bowl with green onions and serve the chili oil on the side.

SESAME CHILI OIL

Add the sesame oil, red pepper flakes, soy sauce, and balsamic vinegar in a bowl and mix to combine.

spicy thai coconut chicken soup

COOK + PREP TIME: 30 MINUTES

2 tsp oil

1 cup shiitake mushrooms, sliced

1/2 cup red bell pepper, chopped

4 tsp fresh ginger, peeled and minced

4 garlic cloves, minced

1 3-inch stalk lemongrass, halved lengthwise

2 tsp chili paste

3 cups chicken broth

1+ ¼ cups light coconut milk

4 tsp fish sauce or oyster sauce

1 Tbsp sugar

2 cups shredded chicken breast, cooked

1/2 cup green onion, chopped

3 Tbsp fresh cilantro, chopped

2 Tbsp lime juice

* You can also use cremini or portobello mushrooms, but personally I think shiitake has the best flavor.

* For the chicken, rotisserie chicken would be the easiest, or you can cook separately!

1.

2.

3.

SERVINGS: 4

Heat a Dutch oven or large soup pot over medium heat. Add oil to the pot and swirl to coat. Add mushrooms, bell pepper, ginger, garlic, and lemongrass. Cook for 3-4 minutes, stirring occasionally.

Add chile paste and cook for 1 minute. Add chicken broth, coconut milk, fish/oyster sauce, and sugar, and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.

Add chicken to pot and cook for 1 minute or until thoroughly heated. Discard the lemongrass. Top with green onions, cilantro, and lime juice.

zuppa toscana soup

COOK + PREP TIME: 40 MINUTES

1 lb spicy italian ground sausage

4 Tbsp butter

1/2 white onion, diced

2 cloves garlic, minced

6 cups chicken broth

2 cups water

4-5 yellow potatoes, cut into 1-inch pieces

3 tsp salt

1 tsp pepper

2 cups heavy cream

4 cups kale, chopped chopped bacon or bacon bits and grated parmesan cheese for topping

In a large pot, saute the sausage over medium heat for 5-6 minutes, until browned. Transfer sausage to a paper towel lined plate to drain the excess grease.

In the same pot used earlier, add the butter and saute the onions over medium heat for 5-7 minutes. Add the garlic and saute until fragrant, around 1-2 minutes.

Add chicken broth, water, potatoes, salt, and pepper and bring to a boil. Boil until potatoes are tender, 10-15 minutes.

Stir in the kale and heavy cream. Add the cooked sausage back into the pot, and heat thoroughly, 2-4 minutes.

Taste and add salt and pepper if needed. Serve garnished with grated parmesan cheese if desired.

italian wedding soup

COOK + PREP TIME: 50 MINUTES

MEATBALLS

8 oz lean ground beef

8 oz ground pork

1/2 cup white bread crumbs

1/4 cup parsley, chopped

2 tsp oregano, minced

1/2 cup parmesan, shredded

1 large egg salt & pepper to taste

1 Tbsp olive oil

SOUP

1 Tbsp olive oil

1 + 1/4 cups carrots, diced

1 + 1/4 cups yellow onion, diced

3/4 cup celery, diced

4 cloves garlic , minced

9 cups chicken broth

1 cup dry acini de pepe or orzo pasta

6 oz fresh spinach, chopped parmesan, for serving

3.

MEATBALLS

Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.

Heat 1 Tbsp olive oil in a skillet over medium high heat. Add half of the meatballs and cook until browned, turning occasionally, about 4 minutes total.

Transfer meatballs to a plate lined with paper towels while leaving oil in the skillet. Repeat the process with remaining meatballs, note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup.

SOUP

While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium high heat. Add carrots, onions and celery and saute until veggies have softened, about 6-8 minutes. Add garlic and saute 1 minute.

Pour in chicken broth, season with salt and pepper, and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil, about medium or medium low heat.

Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

pasta e fagioli soup

COOK + PREP TIME: 50 MINUTES

2 Tbsp olive oil

1 lb lean ground beef*

1 + 1/2 cups yellow onion, chopped

1 cup carrots, diced

1 cup celery, diced

3 cloves garlic, minced

3 8 oz cans tomato sauce

4 cups chicken broth

1/2 cup water

1 15 oz can diced tomatoes

2 tsp sugar

2 tsp dried basil

1 tsp dried oregano

3/4 tsp dried thyme salt & pepper to taste

1 cup dry ditalini pasta, keep separate

1 15 oz can dark red kidney beans, drained and rinsed

1 15 oz can great northern beans, drained and rinsed parmesan cheese, for serving

3 Tbsp fresh parsley, minced

* I like to use a mixture of beef and Italian sausage, using 1/2 lb of each!

* Keep the pasta separate to avoid them getting soggy!

Heat 1 Tbsp olive oil in a large pot over medium high heat, crumble in ground beef and cook, stirring occasionally until cooked through, 6-8 minutes. Transfer to a paper towel lined plate to drain the grease.

Heat remaining 1 Tbsp olive oil in the same pot. Add onions, carrots, and celery and saute over medium high heat until tender, about 6 minutes, add garlic and saute 1 minute longer.

Add chicken broth, tomato sauce, water, canned tomatoes, sugar, basil, oregano, thyme, and cooked beef, then season with salt and pepper to taste.

Bring to a boil, then reduce heat to medium low and cover with a lid. Bring to a simmer, stirring occasionally until veggies are soft, about 15-20 minutes.

Prepare ditalini pasta according to directions on the package, cooking to al dente. Drain and set aside.

Add beans to the soup, and thin with a little more broth or water if desired. Allow to cook 1 minute longer and stir in parsley. To serve, add the desired amount of pasta, soup, and top with parmesan cheese.

loaded baked potato soup

COOK + PREP TIME: 35 MINUTES

4 potatoes, scrubbed

8 bacon slices

4 tbsp butter

2 garlic cloves, minced

1/4 cup yellow onion, diced

1/3 cup flour

2 cups low fat milk

1 cup half & half

2 cups chicken stock

1 tsp salt

1/2 tsp garlic salt

1/2 tsp black pepper

1 cup mild cheddar cheese

1 cup sharp cheddar cheese

1 cup sour cream

fresh chives, for garnish

Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. Carefully halve the potatoes and let cool. Once cool enough, remove the skins, and cut into chunks.

Meanwhile, cook the bacon in a skillet over medium high heat until crisp, 5-8 minutes. Transfer to a paper towel lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.

In a large pot, melt the butter over medium low heat. Add the reserved bacon fat, garlic and onion and cook for 2-3 minutes, or until the onion is tender.

Whisk the flour into the pan and stir for 1-2 minutes. Slowly whisk in the milk and half & half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until mixture has thickened, about 5 to 7 minutes.

Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces. Serve hot, topped cheese, bacon and green onions.

chicken gnocchi soup

COOK + PREP TIME: 30 MINUTES

4 Tbsp butter

1 yellow onion, diced

1 stick of celery, diced

1/2 cup carrots, chopped

2 garlic cloves, minced

1/4 cup a flour

2 cups half & half

4 cups chicken broth

1 tsp thyme

1/2 tsp mustard powder

2 cups cooked chicken, diced 16 oz potato gnocchi

1 cup fresh spinach, roughly chopped pinch of red pepper flakes salt & pepper to taste

* For the chicken, rotisserie chicken would be the easiest, or you can cook separately!

Melt the butter in a large pot over medium heat. Add the diced onions, celery, and carrots and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Add the flour and stir to combine. Cook for 2 minutes, until the flour begins to turn a golden color.

Add the chicken broth and half and half in splashes, stirring to incorporate. Don’t add it too quickly or you will break the roux.

Add the thyme, mustard powder, and cooked chicken. Let the soup simmer until desired consistency is obtained, it will continue to thicken.

Add the gnocchi and simmer for about 5 minutes, refer to package instructions for exact amount of time.

Reduce heat to low and add the spinach, red pepper flakes, and any salt/pepper to taste. Simmer until spinach is wilted, about 1 minute. Serve topped with parmesan.

creamy chicken with parmesan sage dumplings

COOK + PREP TIME: 30 MINUTES

SOUP

2 Tbsp olive oil

2 shallots, thinly sliced

4 cloves garlic, diced

2 celery stalks, chopped

6 carrots, chopped

2 Tbsp fresh thyme leaves

1 bay leaf

1/3 cup dry white wine

8 cups chicken broth

1-2 cups shredded chicken

1/2 cup heavy cream

DUMPLINGS

1 + 1/2 cups flour

2 tsp baking powder

2 Tbsp chopped fresh sage salt & pepper to taste

1 cup milk

1/3 cup grated parmesan cheese

* Pinot Grigio is a good wine for this!

* For the chicken, rotisserie chicken would be the easiest, or you can cook separately!

SERVINGS:

Heat the olive oil In a large pot over medium heat. Add the shallots and cook for 3-5 minutes. Add the garlic, celery, carrots, thyme, and 1 Tbsp of the sage. Season with salt and pepper and cook for 5 minutes.

Pour in the wine and broth, add the bay leaf, and bring to a boil over high heat. Stir in the chicken and heavy cream.

Bring the soup to a boil over medium high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.

Divide the soup and dumplings between bowls and serve topped with pepper.

SOUP DUMPLINGS

In a medium bowl, whisk together the flour, baking powder, sage, and a pinch each of salt and pepper. Add 1 cup milk and cheese and mix until just combined.

ramen chicken noodle soup

COOK + PREP TIME: 25 MINUTES

1 package chicken ramen noodles

1 carrot, peeled and sliced

1 celery stalk, sliced

1/2 onion, chopped

2 cloves garlic, minced

2 + ½ cups water

1 tsp. better than bouillon paste

1 chicken breast, cubed

1 Tbsp oil salt & pepper to taste

* This is actually a recipe from my high school cooking class, but I’ve changed a little to make it better! A really quick and easy chicken noodle soup!

3.

SERVINGS:

Season chicken with salt, pepper, and other seasonings of your choice. Heat oil in a large pot over medium heat. Add chicken, onion, garlic, and celery until everything is cooked through, about 7-10 minutes.

Add the water, seasoning packet from the ramen, and bouillon paste to the pot. Stir everything well, and bring mixture to a boil. After it boils, turn heat to medium low, letting it simmer for 10 minutes.

Add the Ramen noodles. Cover the pot and turn the heat to low. Let it simmer for 5 minutes. Serve immediately.

too easy tortellini soup

COOK + PREP TIME: 25 MINUTES

1 lb ground chicken

4 cups chicken broth

1 9 oz package cheese tortellini

1 15 oz can white cannellini beans, drained

1 15 oz can italian diced tomatoes, not drained

2 tsp dried basil salt & pepper to taste

1 Tbsp vinegar

* When storing leftovers, store the tortellini in a separate container!

* I tend to add some extra vinegar, it brings out the flavors a lot!

4-6

Season chicken with salt and pepper. Heat a skillet over medium high heat and add chicken to it. Cook through, about 10 minutes. Transfer to a paper towel lined plate.

Cook pasta according to package directions. Drain and set aside.

In a large pot over medium heat, add the chicken broth, beans, and tomatoes. Cook for 4-6 minutes. Add in the cooked chicken, and heat for another 10-15 minutes.

Add the cooked pasta, basil, salt, pepper, and vinegar, and simmer on medium low heat for 5-7 minutes. Serve topped with parmesam.

lemon chicken and rice soup

COOK + PREP TIME: 30 MINUTES SERVINGS: 4

6 cups chicken broth

2 cloves garlic, minced

1/2 large onion, diced

1 cup celery, sliced

1 cup carrots, sliced

2 bay leaves

2 tsp dill

2 Tbsp lemon juice

2/3 cup basmati rice

1 large chicken breast, cut in half

1/2 tbsp olive oil salt & pepper to taste lemon slices for serving

1. 2. 3.

Add olive oil to dutch oven or pot and heat it to medium high heat. Add garlic and onions and sauté for 1-2 minutes. Add carrots and celery to pot, saute for 1-2 minutes.

Add chicken broth, bay leaves, dill and lemon juice. Bring soup to a boil. Add chicken breast and rice. Cook for 10-12 minutes, or until the chicken is cooked.

Remove and shred chicken. Then bring shredded chicken back into the soup. Remove bay leaves, and add salt and pepper to taste. Remove from heat. Serve and enjoy!

chicken ramen

COOK + PREP TIME: 40 MINUTES

RAMEN EGG

4 eggs

1/4 cup soy sauce

1/4 cup rice vinegar

3/4 cup water

RAMEN

1 Tbsp oil

1 onion, sliced

1 Tbsp fresh ginger, grated

4 garlic cloves, minced

1 Tbsp chili garlic sauce

2 Tbsp oyster sauce

1 Tbsp fish sauce (optional)

1/2 cup soy sauce

1/4 cup rice vinegar

4 oz shiitake mushrooms, stems removed and sliced

1/2 lb baby bok choy, sliced into quarters

1 lb chicken 4 cups chicken broth

1 cup water

3-4 packages noodles green onion, cilantro, sesame seeds, and lime for serving

* Make the ramen egg first, the longer you can let the egg sit in the marinade the better!

* I like somen noodles, but you can also use ramen, rice noodles or soba.

* You can also use cremini or portobello mushrooms, but personally I think shiitake has the best flavor.

* Save noodles separately to avoid them getting soggy!

RAMEN EGG

Whisk together the soy sauce, rice vinegar and water, set aside.

Bring a pot of water to boil, making sure there’s enough water to cover eggs. When boiling, lower the eggs into water. Cook for 7 minutes, then remove from the pot and place eggs in the ice bath.

Leave in the ice bath for 3 minutes. Remove and gently peel the egg. Place in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for as long as possible, up to overnight.

RAMEN

Prepare noodles according to package directions. Drain and set aside.

Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes.

Add the sliced mushrooms and sauté for 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don’t burn.

Add chicken broth, water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, and stir to combine. Bring to a simmer.

When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through.

Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. To serve, add desires amount of noodles to a bowl, the soup, and top with ramen egg, green onion, cilantro, and sesame seeds.

spicy miso chicken katsu ramen

COOK + PREP TIME: 30 MINUTES

RAMEN

2 strips bacon, chopped

6 cloves garlic, minced

2 medium shallots, chopped

1 inch fresh ginger, thinly sliced

1 tsp red pepper flakes

8 cups chicken broth

3/4 cup milk

1/4 cup soy sauce

1/4 cup white miso paste

2-4 Tbsp chili paste (gochujang)

3-4 packages of noodles

4 cups baby spinach, chopped

1 Tbsp sesame oil soft or hard boiled eggs, for serving toasted nori sheets, sesame seeds, green onions, and chili oil, for serving

CHICKEN KATSU

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally

1 cup Panko

3 Tbsp sesame seeds salt & pepper to taste

* I like somen noodles, but you can also use ramen, rice noodles or soba.

* You could do pork instead of chicken!

* Keep the pasta separate to avoid them getting soggy!

RAMEN

Cook noodles according to the package. Drain and set aside.

Heat a large Dutch oven or a pot over medium high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, until caramelized, about 3 minutes.

Pour in the broth, milk, and soy sauce, whisk in the miso and chili paste. Reduce heat to medium low and simmer for 10 minutes.

Add spinach, and sesame oil. Cook for 5 minutes, stirring occasionally.

To serve, add desired about of noodles to a bowl, the soup, and sliced chicken. Top as desired with eggs, green onions, sesame seeds, and chili oil.

CHICKEN KATSU

Place the Panko and sesame seeds in a shallow bowl. Season with salt. Dredge both sides of the chicken through the Panko, pressing to adhere.

Heat oil in a large skillet over medium high. Add the chicken and cook until golden brown, 3-4 minutes on each side. Transfer to a cutting board and season with salt. Slice into thin strips.

asparagus salmon foil packets

COOK + PREP TIME: 25 MINUTES

4 salmon filets

1 lemon, sliced

1 tsp paprika

1 tsp garlic powder salt & pepper to taste

1 lb asparagus, ends trimmed

8 Tbsp butter, melted

1 lemon, juiced

3 cloves garlic, minced

2 Tbsp basil

and lemon wedges for serving

Preheat the oven to 400°F. Prepare a baking sheet with foil.

Cut 4 sheets of foil, and place 2 lemon slices in each.

Mix paprika, garlic powder, salt and pepper together, and rub it over the salmon. Place each salmon filet in the center of the lemon slices in the foil.

Divide the asparagus and arrange next to the salmon on each foil piece.

In a small bowl, mix together the melted butter, lemon juice, garlic and basil. Pour the butter mixture evenly over each piece of salmon and asparagus.

Wrap the salmon and asparagus in foil, and secure and seal the edges to create a packet. Bake for 15-20 minutes. You can broil for an additional 1-2 minutes, or serve with additional lemon juice and basil.

spicy chipotle honey salmon bowls

COOK + PREP TIME: 40 MINUTES

SALMON

4 (4-6 oz) salmon filets, cut into chunks

6 Tbsp olive oil

1-2 Tbsp chopped chipotle in adobo

2 Tbsp + 2 tsp honey

1 Tbsp soy sauce salt & pepper to taste

1 Tbsp apple cider vinegar

1/2 cup fresh cilantro, chopped

3-4 cups cooked rice

AVOCADO FETA SALAD

2 avocados, diced

2 cucumbers, chopped

1 jalapeño, seeded and sliced

1/2 cup fresh cilantro, chopped

1/2 tsp ground cumin

1/2 cup feta cheese

2 Tbsp olive oil

1 Tbsp lemon juice

1 Tbsp lime juice

SALMON

Preheat the oven to 450° F. Prepare a baking sheet with tinfoil.

On the baking sheet, toss the salmon pieces with 3 Tbsp olive oil, chipotle in adobo, 2 Tbsp honey, soy sauce, and a pinch each of salt and pepper. Arrange in a single layer.

Roast for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly charred. Set the salmon aside.

In a small bowl, whisk together 3 Tbsp olive oil, 2 tsp honey, and the apple cider vinegar. Stir in the cilantro and season with salt and pepper. Set the sauce aside for serving.

To serve, spoon the salmon over the bowls of rice. Top with the avocado salad and drizzle the cilantro lime sauce over everything. Add some spicy mayo if you prefer.

AVOCADO FETA SALAD

Combine the avocado, cucumbers, serrano pepper, cilantro, cumin, and feta in a bowl. Toss with the olive oil, lime, lemon juice, and season with salt.

salmon patties

COOK + PREP TIME: 20 MINUTES

1 14.75 oz can of tun 1 egg

1/3 cup panko breadcrumbs sprinkle parmesan cheese

1 tsp paprika*

2 green onion, chopped salt and pepper to taste

* Old Bay Seasoning is a good one to use, and/or whatever spices you’d like!

1. 2.

SERVINGS: 4

Drain and reserve liquid from canned salmon. Place in a medium bowl and add bread crumbs, onion, and egg. Mix well to combine. Shape mixture into patties, adding reserved liquid from salmon if the mixture is too dry.

Heat oil in a large skillet over medium heat and add patties and cook until golden brown, about 3 to 4 minutes per side. Drain on paper towels and serve.

ginger sesame crusted salmon

COOK + PREP TIME: 40 MINUTES

4 salmon filets, cut into bite-size chunks

1 egg white

1/2 cup sesame seeds olive oil, for drizzling

1/4 cup soy sauce

3 Tbsp honey

1-2 Tbsp chili sauce

2 Tbsp toasted sesame oil

1 Tbsp fresh ginger, grated

3-4 cups cooked rice for serving

Preheat the oven to 450° F. Grease a baking sheet with olive oil.

Place the sesame seeds in a shallow bowl. Add the egg white to a separate bowl. Toss salmon through the egg, then coat in seeds. Place on the prepared baking sheet.

Drizzle the salmon with olive oil. Bake for 10-15 minutes or until the salmon is cooked to your liking.

In a small bowl, whisk together the tamari, honey, chili sauce, toasted sesame oil, and ginger. Serve salmon over rice, topped with the sauce.

coho salmon puttanesca

COOK + PREP TIME: 30 MINUTES SERVINGS: 4

1 Tbsp butter

1 shallot, chopped

2 cloves garlic, minced

2 Tbsp parsley, chopped

2 Tbsp basil. chopped

1 lb salmon filet, skin removed

1 Tbsp olive oil

1/2 kalamata olives, drained and halved

2 Tbsp capers, drained (optional)

1 tsp red pepper flakes

1 cup cherry tomatoes

1 28 oz can san marzano tomatoes, undrained

8 oz angel hair pasta

4. 5.

Melt butter in a large cast iron skillet over medium heat. Add shallot, 1 clove minced garlic, 1 Tbsp parsley, and 1 Tbsp basil. Cook over medium heat for 2-3 minutes or until shallot is softened, stirring frequently.

Pat salmon dry with paper towels and cut into 4 portions. Add salmon to the skillet. Cook over medium high heat for 4-7 minutes or until salmon flakes easily with a fork, turning halfway through. Remove salmon from skillet and cover to keep warm.

Stir cherry tomatoes and canned tomatoes into the olive mixture. Simmer, uncovered, over medium low heat for 10 minutes, stirring to break up canned tomatoes. Meanwhile, cook pasta according to package directions. Drain and reserve 1/2 cup pasta water.

Stir reserved pasta water into tomato mixture. Stir in pasta. To serve, divide pasta mixture among 4 serving dishes. Place salmon on top and garnish with additional parsley and basil, if desired.

kimchi bokkeumbap (kimchi fried rice with tuna)

COOK + PREP TIME: 15 MINUTES

3 tbsp cooking oil

3 cloves garlic, minced

1 green onion, chopped

1 can tuna, drained

1 cup aged kimchi, chopped

2 Tbsp kimchi juice from the kimchi container

2 Tbsp gochujang

2 Tbsp soy sauce

1/2 tsp sugar

2 cups cooked rice, cooled or day-old

2 tsp sesame oil sunny-side-up egg, green onion, toasted sesame seeds, seaweed flakes, for garnish

* You could also do bacon, ham, chicken, pork, etc. instead of tuna. Be sure to saute the meat in small pieces before adding to the kimchi mixture.

* Aged kimchi will have better flavor. If you don’t have any naturally aged kimchi, set it aside in a container at room temperature overnight to speed up the process.

1.

RAMEN

Heat oil in a large skillet over medium heat. Add garlic and green onion and cook until aromatic, about 1-2 minutes. Add tuna and kimchi and mix to combine.

Add Gochujang, soy sauce, and sugar, and mix together until the kimchi is cooked through, for about 2 minutes.

Reduce the heat to low. Add rice and kimchi juice and mix together, ensuring all grains are evenly coated. Finish with sesame oil and remove from heat. Garnish with your choice of toppings and serve.

seared ahi tuna steaks

COOK + PREP TIME: 15 MINUTES SERVINGS:

2 ahi tuna steaks (about 4 oz. each, 1” thick)

2 Tbsp soy sauce

1 Tbsp toasted sesame oil

1 Tbsp honey

1/2 tsp kosher salt

1/4 tsp black pepper to taste

1/4 tsp cayenne pepper (optional)

1 Tbsp olive oil green onions, toasted sesame seeds, and lime wedges for serving (optional)

* A cast iron skillet would work best!

1. 2. 3. 4.

Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce, toasted sesame oil, honey, salt, pepper and cayenne pepper until honey is fully dissolved.

Pour honey mixture over the ahi tuna steaks and turn over to coat completely. You can also reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.

Heat a medium skillet on medium high and add oil to the pan. Sear the tuna for 1-2 minutes on each side, depending on how done you want it.

Remove to a cutting board. Slice into 1/2 inch slices and serve over a salad or rice, garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.

honey sriracha tofu

COOK + PREP TIME: 45 MINUTES

14 oz. extra firm tofu

2 Tbsp sriracha

2 Tbsp honey

2 tsp soy sauce

1/4 tsp crushed red pepper

2 Tbsp cooking oil

1 Tbsp cornstarch

2 green onions, sliced

Press the tofu for 30 minutes to remove the excess moisture. You can do this by either using a tofu press, or placing the block of tofu on a rimmed plate or tray, then topping with something flat like a cutting board and placing a heavy object on top. After pressing for 30 minutes, pour off the extra liquid.

While the tofu is pressing, make the honey sriracha sauce. In a small bowl, combine the sriracha, honey, 1 tsp soy sauce, and the crushed red pepper. Set the sauce aside. Cut the pressed tofu into 1/2 inch cubes. Use a paper towel to lightly pat dry.

Add the cooking oil and 1 tsp soy sauce to a large bowl. Lightly whisk the soy sauce into the oil. Add the cubed tofu and gently stir until the tofu is coated in oil and soy sauce. Sprinkle 1 tsp cornstarch over the cubed tofu and gently stir. Repeat two more times, until all the cornstarch has been added to the tofu.

Heat a non-stick skillet over medium heat. When the skillet is hot, add the prepared tofu. Cook the tofu, stirring occasionally, until brown and crispy, about 10 minutes.

Pour the honey sriracha sauce over the tofu and continue to stir and cook for 1-2 more minutes, or until the glaze is thick and sticky. Top with sliced green onions and serve.

spicy tuna poke bowls

COOK + PREP TIME: 30 MINUTES

POKE

2 4 oz sushi grade tuna steaks, cubed

1/4 cup soy sauce

1 Tbsp sesame chili oil or regular sesame oil

2 tsp ginger, grated

1-2 tsp crushed red pepper flakes

1/4 cup green onions, chopped

1 Tbsp toasted sesame seeds

1 cup cucumbers, sliced

1 Tbsp rice vinegar

1 tsp honey

3-4 cups rice, cooked avocado, ginger, nori sheets for serving fried shallot crumbs*

FRIED SHALLOT CRUMBS

2 Tbsp sesame oil

2 shallots, thinly sliced

1/3 cup panko breadcrumbs

2 Tbsp sesame seeds salt & pepper to taste

POKE

In a medium bowl, combine the tuna, soy sauce, sesame chili oil, ginger, red pepper flakes, green onion, and sesame seeds. Toss to mix.

On the baking sheet, toss the salmon pieces with 3 Tbsp olive oil, chipotle in adobo, 2 Tbsp honey, soy sauce, and a pinch each of salt and pepper. Arrange in a single layer.

In another bowl, toss together the cucumbers, rice vinegar, honey, and a pinch each of chili flakes and salt.

To assemble the poke bowls, add rice to bowls, top with avocado, cucumber salad, poke, pickled ginger, green onions, and nori. Spoon over spicy mayo, if you prefer, and sprinkle on the fried shallot crumbs.

FRIED SHALLOT CRUMBS

In a skillet, combine sesame oil and shallots over medium heat. Cook until golden, 4-5 minutes. Remove from the heat and add Panko and sesame seeds. Season with salt and pepper.

parmesan crusted white fish

COOK + PREP TIME: 30 MINUTES

20 oz firm white fish

2/3 cup panko breadcrumbs

1/3 cup parmesan, grated

2 Tbsp butter, room temperature

1 clove garlic, minced

1 lemon, zested and juiced

1 tsp salt

1/2 tsp pepper

1/2 tsp cayenne (optional)

* White fish options: cod, halibut, tilapia, mahi mahi, haddock.

Preheat the oven to 425° F. Prepare a baking sheet with foil and cooking spray.

In a small bowl, use a fork to mix together the Panko, parmesan, butter, garlic, lemon zest, salt, pepper and cayenne.

Place fish on baking sheet and gently press mixture on top. Bake for 18-20 minutes. Drizzle fish with lemon juice before serving.

cod with garlic herb butter

COOK + PREP TIME: 30 MINUTES

GARLIC HERB BUTTER

6 Tbsp butter, softened

2 cloves garlic, minced

1 tsp parsley, chopped

2 tsp basil, chopped salt to taste

FISH

2 Tbsp olive oil

6 cod filets (4 oz each) salt & pepper to taste parsley for garnish

1.

GARLIC HERB BUTTER

Mix butter, garlic, parsely, basil and salt in a bowl. Place mixture onto plastic wrap and refrigerate for 15-20 minutes.

FISH

Pat cod dry with a paper towel and season with salt and pepper. Heat olive oil in a skillet over medium high heat. Cook for 2-3 minutes. Reduce heat to medium and flip.

Top with herb butter and continue cooking for another 3-4 minutes. Remove from the skillet and drizzle with melted herb butter and garnish with parsley, if desired.

fish tacos

COOK + PREP TIME: 30 MINUTES SERVINGS: 8 TACOS

TACOS

1 + ½ lb white fish

1 + ½ tsp chili powder

1 tsp smoked paprika

1/2 tsp garlic powder

1/4 tsp salt

1 Tbsp olive oil

8 small tortillas

1/2 red cabbage, shredded

1 avocado, sliced

1/4 cup fresh cilantro, chopped

1 lime, cut into wedges

SAUCE

1/2 cup plain Greek yogurt

1 + ½ Tbsp lime juice

1/2 tsp garlic powder

1/3 - 1/2 tsp sriracha sauce salt & pepper to taste water, as needed to thin sauce

* White fish options: cod, halibut, tilapia, mahi mahi, haddock.

Pat the fish dry with paper towels. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.

Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook for 4-7 minutes per side. Remove from the pan and keep warm.

Warm and slightly crisp the tortillas, one at a time, in a hot skillet on the stove.

To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. You could also add other toppings, like cheese, tomatoes, etc. Serve with lime wedges on the side.

TACOS SAUCE

In a bowl, whisk together the plain Greek yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick you can thin it with a little water, a tsp at a time, until it reaches your desired consistency. Set aside.

teriyaki shrimp and rice

COOK + PREP TIME: 15 MINUTES

TERIYAKI SAUCE

2 garlic cloves, minced

2 tsp ginger, minced

1 tsp chili paste

1/4 cup soy sauce

1/4 cup vegetable broth

2 tsp cornstarch

2 Tbsp honey

1 Tbsp rice wine vinegar

SHRIMP

1 tbsp olive oil

1 lb large shrimp, peeled and deveined (tails on if desired)

2 green onions sliced

2 tsp toasted sesame seeds, for garnish rice, shredded carrots, and lemon wedges to serve

1.

2. 3.

Whisk together garlic, ginger, chili paste, soy sauce, vegetable broth, cornstarch, honey, and rice wine vinegar in a small bowl. Set aside until ready to use.

TERIYAKI SAUCE SHRIMP

Heat the oil in a large skillet over medium heat. Add the shrimp and cook for 3-4 minutes, stirring halfway through.

Pour over the teriyaki sauce, and cook, stirring continuously for 1-2 minutes. The shrimp is done when it’s pink and opaque, and the sauce should be thick to evenly coat the shrimp.

Garnish with green onions, sesame seeds and serve over cooked rice with your choice of vegetables.

garlic butter shrimp scampi

COOK + PREP TIME: 30 MINUTES

1 lemon, zested

1 tsp chili flakes

1 unit seafood stock concentrate

2 cloves garlic, minced

6 oz spaghetti

10 oz shrimp

1/4 cup parmesan cheese

1 Tbsp oil

3 Tbsp butter salt & pepper to taste

* For the seafood stock, use either 1 bouillon cube, or 1 tsp of Better than Bouillon (the fish base one).

1. 2.

4.

5.

SERVINGS:

Make spaghetti according to package directions, cooking al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

While pasta cooks, placebutter in a small microwave safe bowl. Microwave until just softened, 10 seconds. Add lemon zest, half the Parmesan, a pinch of garlic, and a small pinch of chili flakes if desired. Mash to combine. Season with salt and pepper.

Rinse shrimp under cold water, then pat dry with paper towels. Toss in a large bowl with a large drizzle of olive oil, remaining garlic, salt, and pepper.

Heat a large pan over medium high heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.

To pan with shrimp, add stock concentrate, drained spaghetti, garlic butter, and 1/4 cup reserved pasta cooking water, more if needed. Toss until everything is combined and coated in buttery sauce. Add a squeeze or two of lemon juice to taste and season with salt and pepper. Serve topped with parmesan, chili flakes, and lemon wedges.

spicy shrimp tacos with creamy lime sauce

COOK + PREP TIME: 25 MINUTES

TACOS

1 lb shrimp, peeled, deveined, tails removed

1 clove garlic, minced

1 Tbsp butter

6 tortillas

1 bag shredded cabbage

1 cup fresh cilantro, chopped

1 avocado, sliced lime wedges for serving

1 tsp paprika

1 tsp brown sugar

1/2 tsp chili powder

1/2 tsp cumin salt & pepper to taste

CREAMY LIME SAUCE

3 Tbsp sour cream

1/2 lime, juice squeezed

1 Tbsp water

1/4 tsp garlic powder pinch of chili powder salt & pepper to taste

SERVINGS: 6 TACOS

1.

2.

3.

Remove the tails from the shrimp and pat dry with a paper towel. Place in a medium bowl and squeeze juice from half a lime over the shrimp. Add paprika, brown sugar, chili powder, cumin, salt and pepper and toss until shrimp are fully coated.

Heat the butter over medium high heat in a cast iron skillet. Once melted, add the garlic and simmer for 30 seconds. Add the shrimp and cook for 4-5 minutes per side, or until golden brown and no longer transparent.

Warm the tortillas for 10-15 seconds in the microwave and assemble your shrimp tacos with your desired toppings: sliced avocado, shredded cabbage, cilantro and creamy lime sauce. Serve with extra lime wedges.

TACOS CREAMY LIME SAUCE

In a small bowl, combine sour cream, lime juice, water, garlic powder, chili powder, salt, and pepper. Mix to combine, and store in the refrigerator until ready to use.

cajun hot honey butter shrimp

COOK + PREP TIME: 15 MINUTES

SHRIMP

1 + 1/2 lb raw jumbo shrimp, peeled and deveined, tail-on or off

1 Tbsp + 2 tsp cajun seasoning salt & pepper to taste

2 Tbsp olive oil

4 Tbsp butter

4 cloves garlic, minced

2 tsp dried thyme zest and juice from 1 lemon

HOT HONEY

1/4 cup honey

2 Tbsp butter

1 tsp cayenne pepper

1/2 tsp chili powder

1/2 tsp smoked paprika salt & pepper to taste

2. 3.

SHRIMP

SERVINGS:

1.

Pat the shrimp dry, then toss with the cajun seasoning and a pinch of salt and pepper. Heat the olive oil in a large skillet over medium heat.

Add the shrimp and cook until pink, about 2 minutes per side. Add the butter, garlic, thyme, and lemon zest. Continue to cook the shrimp in the butter until the garlic begins to caramelize and turns a light golden brown, 1 to 2 minutes. Remove from the heat and stir in the lemon juice. Serve the shrimp topped with flaky salt and drizzled with spicy hot honey sauce.

HOT HONEY

In a small pot over medium low heat, melt together the honey, butter, cayenne, chili powder, paprika, and a pinch of salt.

DESSERTS

chocolate lava mug cake

COOK + PREP TIME: 5 MINUTES

Tbsp butter, softened

Tbsp sugar

Tbsp boiling water

Tbsp flour

Tbsp cocoa powder

tsp baking powder

Tbsp chocolate chips

2.

In a mug, stir together softened butter, sugar and boiling water until butter has melted. Stir in flour, cocoa powder, and baking powder until well combined.

Add chocolate chips to the center of the mug and microwave for 1 minute. Sprinkle powdered sugar on top.

chocolate chip mug cake

COOK + PREP TIME: 5 MINUTES SERVINGS: 1

1 Tbsp butter

2 Tbsp brown sugar

1/8 tsp vanilla extract

pinch of salt and baking soda

1 egg yolk

3 Tbsp flour

1 Tbsp chocolate chips

1. 2.

Place the butter in a mug and microwave for 30 seconds. Stir in the brown sugar, vanilla, and salt. Add the egg yolk in and stir until mixture is smooth. Stir in the flour and baking soda. Stir in two-thirds of the chocolate chips, and then sprinkle the remaining chips on the top. Microwave for 45 seconds, let cool for a few minutes before eating.

cinnamon swirl mug cake

COOK + PREP TIME: 5 MINUTES

BATTER

1/4 cup flour

1 Tbsp brown sugar

1/4 tsp baking powder

pinch of salt and cinnamon

1/2 Tbsp butter, melted

2 Tbsp milk

CINNAMON BUTTER SWIRL

1/2 Tbsp butter, melted

1 tsp brown sugar

1/2 tsp cinnamon

BATTER

In a mug , stir together the flour, brown sugar, baking powder, salt, and cinnamon.

Add the melted butter and milk and stir until a thick batter forms.

Drizzle cinnamon butter over, and slightly mix. Microwave for 50 seconds and let cool. Top with icing.

CINNAMON BUTTER SWIRL

In a bowl, melt butter for 15 seconds in the microwave. Stir in brown sugar and cinnamon.

vanilla mug cake

COOK + PREP TIME: 5 MINUTES

4 Tbsp + 1 teaspoons flour

2 Tbsp sugar

1/4 tsp baking powder pinch of salt

2 Tbsp butter, melted

3 Tbsp milk

1/2 tsp vanilla extract

1 tsp sprinkles

Add flour, sugar, baking powder, and salt to a mug and stir together.

Stir in milk, melted butter, and vanilla extract until smooth, being sure to scrape the bottom of the mug. Stir in sprinkles.

Cook in the microwave for 70-90 seconds and let cool.

s’mores skillet brownie

COOK + PREP TIME: 40 MINUTES

3/4 cup butter

1 cup chocolate chips

3/4 cups sugar

2 tsp vanilla extract

2 tsp espresso powder

3 large eggs, at room temperature

1/3 cup flour

1/3 cup cocoa powder

3/4 tsp baking powder

4 squares graham crackers, broken in pieces

1 Hershey chocolate bar, broken in pieces

1 cup marshmallow fluff, or 8-10 marshmallows would work

Preheat the oven to 350° F. Lightly butter a 10-12 inch oven-safe skillet or 9 inch pan.

In the microwave, melt together the butter and chocolate chips until melted and smooth. Stir in the sugar, vanilla, and espresso powder.

In a small bowl whisk the eggs for 1 minute until bubbly on top. Stir the eggs into the chocolate mix. Add the flour, cocoa powder, and baking powder. Stir until just combined.

Arrange 1/2 of the graham crackers and 1/2 of the chocolate bar pieces in the bottom of the prepared skillet. Spread 1/2 the brownie batter over the crackers.

Dollop the fluff over the batter and add the remaining Hershey’s pieces. Now add the remaining graham crackers. Top with the remaining batter, gently spreading.

Bake for 25-28 minutes or until the brownies are just set on top, but jiggly in the center.

Remove from the oven, let cool for 3-5 minutes. If you’d like to get your fluff extra toasted, you can switch the oven to broil and broil for 30 seconds.

double chocolate m&m cookies

COOK + PREP TIME: 25 MINUTES

4 Tbsp butter

3/4 cup brown sugar

1 egg

1 tsp vanilla extract

1 cup all purpose flour

1/4 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1 cup mini m&ms

1 cup chocolate chips

SERVINGS: 12-14 COOKIES

Preheat the oven to 350º F. Prepare a baking sheet with cooking spray.

In a bowl, beat the butter and brown sugar until combined. Add in the egg and vanilla extract, and beat again.

In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add the to wet ingredients, mixing with a spatula.

Form cookies and press mini M&Ms and chocolate chips all around the outside of the dough balls. Bake for 9-11 minutes.

cake mix cookies

COOK + PREP TIME: 20 MINUTES SERVINGS: 15-18 COOKIES

1 box cake mix 2 eggs 1/2 cup oil

* Use whatever cake mix you want!

* Some of my favorites: chocolate cake mix rolled in powdered sugar, (makes crinkle cookies!), yellow cake mix with chocolate chips, and funfetti.

1. 2.

Preheat the oven to 350º F. Prepare a baking sheet with cooking spray. In a large bowl, add cake mix, eggs, and oil. Mix to combine, adding any extra ingredients you may want depending on your cake mix, like chocolate chips, m&ms, etc. Bake for 9-10 minutes.

peanut butter cookies

COOK + PREP TIME: 20 MINUTES SERVINGS: 15-20 COOKIES

1/2 cup butter

1/2 cup peanut butter

1/2 cup brown sugar

1/2 cup sugar

1 egg

1 + 1/4 cup flour

1/2 tsp baking powder

1/4 tsp salt

3/4 baking soda

Preheat the oven to 375º F. Prepare a baking sheet with parchment paper or spray.

In a large bowl, cream together the butter, peanut butter, brown sugar, and salt. It should be lighter in color and fluffy. Beat in the egg.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Mix into the bowl with the butter and sugar.

Roll dough into 1 inch balls and place onto the prepared baking sheet. Flatten each ball with a fork, making a criss cross pattern on top. Wet the fork in a little water to make sure it doesn’t stick to the dough. Optionally, top with a sprinkle of salt.

Bake for 9-12 minutes, or until the cookies begin to brown.

snickerdoodle cookies

COOK + PREP TIME: 25 MINUTES

COOKIES

1 cup butter, room temperature

3/4 cup sugar

1/2 cup brown sugar

1 egg, plus 1 yolk

1 Tbsp vanilla

1 tsp baking soda

1 tsp cream of tartar

1/2 tsp kosher salt

1 tsp ground cinnamon

2 + 3/4 cup flour

CINNAMON SUGAR

1/4 cup sugar

1 Tbsp ground cinnamon

SERVINGS: 20-24 COOKIES

Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.

In a bowl, mix the butter, granulated sugar, and light brown sugar together until light and fluffy. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix to combine.

Add in flour, mixing until just combined. Roll cookie dough in a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated. Repeat until all dough is gone.

Place on a prepared baking sheet about 2 inches apart. Bake for 11-15 minutes, turning the cookie sheet halfway through baking. Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.

COOKIES CINNAMON SUGAR

Combine sugar and cinnamon in a bowl.

sugar cookies

COOK + PREP TIME: 30 MINUTES SERVINGS: 30-32 COOKIES

2 + 3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup butter, room temperature

1 cup + 2 tbsp sugar, plus an additional 1/4 cup sugar for rolling

2 Tbsp brown sugar

1 large egg

2 tsp vanilla extract

Preheat the oven to 350° F. Prepare baking sheets with parchment paper or some cooking spray.

Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.

Cream the butter and sugars together in a large bowl until light in color and fluffy. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Add the egg and mix until well combined. Then add the vanilla extract and mix until well combined.

Create 1 + 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.

Bake cookies for 7-8 minutes. Remove just before the edges begin to turn golden. Don’t over bake. Remove from the oven and allow to cool on baking sheets for 4-5 minutes.

lavender lemon sugar cookies

COOK + PREP TIME: 40 MINUTES

3/4 cup granulated sugar

2-3 tsp dried lavender

1 Tbsp lemon zest

1 cup butter, at room temperature

1 tsp vanilla extract

2 + 1/2 cups flour, plus more for rolling

1/2 tsp salt

1 egg white edible flowers, such as pansies, lavender, dahlias, and chamomile (optional)

* If you don’t have a food processor: you can grind the lavender in a coffee grinder, use a mortar and pestle to grind it down, or simply use your fingertips to crush the lavender up into pieces.

SERVINGS: 20-24 COOKIES

Preheat the oven to 325° F. Prepare a baking sheet with parchment paper.

Make the lavender sugar. Add the lavender to a food processor and pulse until finely chopped. Add the sugar and lemon zest, pulse to combine.

In a large mixing bowl, cream together the butter, 1/2 cup lavender sugar, and the vanilla until light and fluffy.

Add the flour and salt. Beat until combined, and the dough begins to form a ball. If the dough is crumbly, add 1-2 Tbsp milk or water until the dough comes together.

Roll out the dough between 2 sheets of lightly floured parchment to 1/4 inch thickness. Make sure you’re using enough flour or your dough will stick. Cut out the cookies using a 3 inch circle cookie cutter or cut into similar size squares. Transfer the cookies to the baking sheet using a spatula.

Cover the baking sheet with plastic wrap and place in the freezer. Freeze until firm, about 10 minutes. Roll out the leftover scraps, and repeat with the dough.

Brush each cookie with beaten egg white, then sprinkle with the remaining lavender sugar. If using edible flowers, gently push them into each cookie to adhere.

Bake the cookies for 12-14 minutes or until just lightly golden on the edges. Cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

microwave pudding

COOK + PREP TIME: 15 MINUTES

1 cup sugar

5 Tbsp cocoa powder

1/3 cup cornstarch

1/4 tsp salt

2 cups milk 2 eggs

2 Tbsp butter, room temperature

1 + 1/2 tsp vanilla extract

* One of my favorite family recipes, this one is from my Grandma Benes!

Add the sugar into a large bowl. Sift the cocoa powder into the sugar and mix.

Add in the cornstarch, salt, and 1/2 cup of milk until smooth. Stir in the remaining milk and mix. Microwave mixture for 6 minutes.

Crack the eggs into a bowl. When mixture is done, scoop a small spoonful into the egg and mix. Then, add the egg mixture into the pudding mixture. Microwave again for 1 minute, it will begin to boil.

Stir in the butter and vanilla until well mixed.

Let the mixture cool slightly, and place plastic wrap over the top. Serve with vanilla ice cream if you prefer.

serendipty

COOK + PREP TIME: 30 MINUTES

1 box yellow cake mix

1 12 oz bag of chocolate chips

1/2 bag mini marshmallows

2 eggs

1/2 cup oil

2 Tbsp water

* One of my mom’s go-to desserts! Bake for 23 minutes exactly, and these are best served after being in the fridge!

12-14

Preheat the oven to 350° F. Prepare a baking dish with cooking spray.

In a large bowl, mix the cake mix, chocolate chips, marshmallows, eggs, oil, and water and mix to combine.

Add mixture to the dish and bake for 23 minutes. Let cool completely before cutting into bars.

rice krispie bars

COOK + PREP TIME: 1 HOUR

6

butter

package mini marshmallows

vanilla extract

rice krispie cereal

BARS

Line a 9-inch square baking dish with parchment paper. Set aside.

In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until melted.

Pour into the prepared baking dish. Press gently until completely spread out. Allow to set, about 1 hour, then cut into bars.

no bake pretzel pb bars

COOK + PREP TIME: 2 HOURS SERVINGS: 24 BARS

1 cup graham cracker crumbs ( 8 sheets)

8 Tbsp butter

1 cup + 2 Tbsp peanut butter

1 cup powdered sugar

1 + ½ cups chocolate chips

mini pretzels

* If you don’t have a food processor, place the graham crackers in a large ziploc bag, and use a rolling pin to crush.

If your graham crackers aren’t already in crumb form, use a food processor to blitz them into a fine crumb.

Place the butter and 1 cup of peanut butter in a bowl. Microwave and stir in 30 second intervals, just until they’re warm enough to melt together. Stir until evenly combined.

Add the powdered sugar and graham cracker crumbs to the melted peanut butter mixture and stir until evenly combined.

Line an 8x8 inch baking dish with parchment paper, making sure some of the paper overhangs on the sides so you can lift the bars out of the dish later. Press the peanut butter mixture into the bottom, spread in an even layer.

Add the chocolate chips and the last 2 Tbsp peanut butter to a bowl. Microwave for 30 seconds, then stir. Continue to microwave and stir in 15 second increments until the chocolate is fully melted and smooth.

Pour the melted chocolate over the peanut butter base in the baking dish and spread it smooth. Add the mini pretzels on top.

Refrigerate the peanut butter bars for 2 hours, or until completely set. Once set, lift the bars out of the dish using the parchment paper. Use a sharp knife to cut them into bars.

chocolate vinegar cake

COOK + PREP TIME: 40 MINUTES SERVINGS:

1 + ½ cups flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt

3 Tbsp cocoa powder

1 Tbsp vinegar

1 Tbsp vanilla extract

1 cup warm water

6 Tbsp oil

powdered sugar/cocoa powder for dusting

* I know vinegar sounds a little weird but this is one of my favorite cakes to make!

Preheat the oven to 350° F. Prepare a cake pan with cooking spray.

In a large bowl, add flour, sugar, baking soda, salt, and cocoa powder. Mix to combine.

In a separate medium bowl, add the vinegar, vanilla, warm water, and oil. Mix to combine.

Make a well in the mixed dry ingredients and add the wet ingredients. If the batter isn’t very loose, add a little bit more warm water, 1 Tbsp at a time. It should be a fairly thin batter, since it will make a very moist cake.

Pour batter into the prepared cake pan and cook for 25-30 minutes. Once cooled, dust the powdered sugar or additional cocoa powder over the top. Serve with caramel sauce and ice cream, if you prefer.

monkey bread

COOK + PREP TIME: 50 MINUTES SERVINGS: 12

2 cans refrigerated biscuits

1/2 cup sugar

2 tsp ground cinnamon

1/2 cup butter

3/4 cup light brown sugar, packed

4.

Preheat the oven to 350 °F. Spray a 9 cup bundt pan with baking spray. Set aside.

Cut the canned biscuits into quarters using a knife or pizza cutter.

In a gallon size storage bag, combine the sugar and cinnamon. Add the biscuit pieces to the bag and shake and rotate the bag until all the pieces are covered with the cinnamon sugar mix.

Place the biscuit pieces into the bundt pan, creating an even layer. Set aside.

5.

1. 2. 3. 6.

In a small saucepan, combine the butter and brown sugar. Whisk over medium low heat until combined and smooth.

Pour over the biscuit pieces. Bake for 35-45 minutes or until the biscuits are fully cooked and no longer raw inside. Let cool in the pan for 5 minutes. Turn the bread out onto a plate and serve.

chocolate chunk chai banana bread

COOK + PREP TIME: 1 HOUR + 25 MINUTES

CHAI SPICE

4 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cardamom

1/2 tsp freshly grated nutmeg

1/2 tsp all-spice

1/2 tsp ground cloves

1/8 tsp ground black pepper

BANANA BREAD

4 overly ripe bananas, mashed

1/4 cup melted coconut oil

1/4 cup pure maple syrup

2 eggs 2 tsp vanilla extract

1 + 1/2 cups flour

1 + 1/2 tsp baking soda

1/2 tsp kosher salt 1 cup semisweet or dark chocolate chunks

WHIPPED MAPLE BUTTER

6 Tbsp salted butter

1/4 cup maple syrup

SERVINGS: 1 LOAF

CHAI SPICE

In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. You will not need all of this, save the blend for another use.

BANANA BREAD

Preheat the oven to 350° F. Grease a 9×5 inch bread pan.

In a bowl, stir together the bananas, coconut oil, maple, eggs, and vanilla until combined.

Add the flour, baking soda, 1-2 Tbsp chai spice, and salt, mix until just combined. Fold in the chocolate chunks.

Spoon the batter into the prepared pan. Bake for 50-60 minutes, or until the center is just set. Remove and let cool slightly.

WHIPPED MAPLE BUTTER

Whip together the butter and maple syrup until light and creamy, about 3 minutes using a hand whisk. Spread over the warm bread.

iced lemon loaf

COOK + PREP TIME: 2 HOURS SERVINGS: 1 LOAF

LOAF

8 Tbsp butter, at room temperature

1/2 cup honey

2 Tbsp lemon zest

3 Tbsp lemon juice

3 large eggs, room temperature

1 tsp vanilla extract

1/4 cup plain greek yogurt or sour cream

1 + 1/2 cups flour

1 + 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

4 ounces cream cheese, melted

ICING

1 cup powdered sugar

3-4 Tbsp lemon juice

2 tsp honey

LOAF

Preheat the oven to 350° F. Grease a 9×5 inch loaf pan.

In a large mixing bowl, beat together the butter, honey, and 1 Tbsp lemon zest until combined. Beat in the eggs, one at a time, until combined, then add the lemon juice, vanilla, and yogurt. It’s going to look curdled.

Add the flour, baking powder, baking soda, and salt. Beat until just combined.

In a bowl, whisk together the cream cheese and 1 Tbsp lemon zest.

Spoon 1/3 of the batter into the prepared pan. Dollop teaspoon size amounts of the cream cheese over the batter, using half the cream cheese. Gently swirl the cheese using a paring knife.

Spoon over another 1/3 of the batter, then swirl in the remaining cream cheese, then spoon the remaining batter over. It’s ok if all the cream cheese is not covered.

Bake for 45 minutes, or until the center is just set. If the cake is browning, cover with foil to finish baking. Let cool completely before frosting. After frosting, let it set for an hour or so before slicing.

ICING

In a bowl, whisk together the powdered sugar, lemon juice, and honey. Pour the glaze over the loaf.

cinnamon sugar croissant loaf

COOK + PREP TIME: 3 HOURS + 15 MINUTES

1 + 3/4 cups warm whole milk

1 Tbsp instant yeast

2 Tbsp honey

4 + 1/2 - 5 cups flour, plus more for rolling

2 tsp kosher salt

6 Tbsp salted butter, at room temperature

2 sticks (1 cup) cold salted butter, sliced into thin pieces

1/2 cup sugar

1 Tbsp ground cinnamon

1 egg, beaten, for brushing

* To Use Active Dry Yeast: Mix 1 packet active dry yeast with the warm milk and honey. Let sit for 5-10 minutes, until bubbly and foamy on top. Add the flour and follow the directions as listed for the remainder of the recipe.

SERVINGS: 2 LOAFS

In a large bowl, mix the milk, honey, 4 1/2 cups flour, yeast, and salt. Add 4 Tbsp room temp butter and mix until combined, adding the additional 1/2 cup flour if needed.

Cover the bowl with plastic wrap and let sit at room temp for 45 minutes to 1 hour.

Punch dough down and roll on a lightly floured surface, creating a large rectangle. Layer the slices of cold butter down the middle 1/3 the dough, pressing gently to adhere and layering the slices. Gently push the butter together with your hands.

Fold 1/3 of the dough over the butter, then fold other 1/3 over top of the first layer so you have 3 dough layers. Roll the dough out again into a large rectangle, fold into thirds. Wrap in plastic wrap and freeze for 20 minutes.

Remove the dough from the freezer. Roll the dough into a rectangle and fold into an envelope. Wrap in plastic wrap and freeze for 20 minutes again. Remove the dough from the freezer and roll into a rectangle. Spread the dough with 2 Tbsp softened butter and sprinkle the cinnamon sugar over. Starting with the edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.

Butter two (9x5 inch) bread pans. In a small bowl, combine the sugar and cinnamon.

Cut the dough log in half, then into 10-11 rolls. Arrange rolsl into the bread pans. Place seam side down, cover and let rise for 15 minutes

Preheat the oven to 350° F. Place pans on a baking sheet and brush with the beaten egg. Bake for 35-40 minutes. Let cool, then slice and serve warm.

to ktb, my best and forever friend ♡ 10/2022