Honey Red Wine Vinaigrette

1/2 C red wine vinegar

1/2 C honey

1-2 cloves garlic

1 tsp salt

1 tsp pepper

1/2 C canola oil

In a blender, combine vinegar, honey, garlic, salt, and pepper. Blend on high. Then add oil. Stores for 2-3 weeks.

Cashew Sweet and Sour Pork

2 tbsp cornstarch, divided

1 tbsp apple juice

1 lb pork tenderloin, thinly sliced

1/3 C water

1/4 C sugar

1/4 C cider vinegar

3 tbsp soy sauce

3 tbsp ketchup

1 tbsp oil

1/3 C chopped cashews

1/4 C green onions

2 tbsp minced or grated fresh ginger

2 tsp fresh garlic, minced

6-8 oz snow peas, trimmed

1 8oz can pineapple chunks, drained

Cut pork thin while it is partially frozen. Begin cooking rice. Combine 1 tbsp cornstarch, apple juice and pork and toss well. Combine 1 tbsp cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk making sure there are no lumps. Heat 1-2 tbsp canola oil in a large fry pan over medium high heat. Add pork and stir fry 3 minutes. Add onion, ginger, and garlic. Stir fry 1 minute. Add peas and pineapple. Stir fry 3 minutes. Whisk sauce ingredients again and add to pan. Allow to boil. Cook 1 minute stirring frequently. Stir in cashews and serve over hot rice. Garnish with cashews and green onions.

Grilled Chicken and Berry Salad

1/2 head romaine lettuce, chopped

6-8 oz spinach

12-16oz chicken, grilled and sliced

8oz strawberries, sliced

8oz blueberries

4 oz crumbled feta or shredded parmesan

1 C sliced almonds, toasted

Dressing:

1/2 C white wine vinegar

1/2 C honey or sugar

1-2 cloves garlic

1 tbsp grated onion

1 tsp salt

1 tbsp pepper

1 C berries

2/3 C canola oil

1 1/2 tsp poppy seeds

Oreo Stuffed Cookies

1 C shortening
1 C packed brown sugar
1/2 C white sugar
2 large eggs
2 tbsp vanilla
3 C flour
1 tsp salt
1 tsp baking soda
1 C chocolate chips
1 package Oreo Cookies

Preheat oven to 350. In a large bowl cream shortening, and sugars together until well blended. Beat in eggs and vanilla. In a seperate bowl, mix flour, salt, and baking soda. Slowly add to mixer along with chocolate chips until just combined. Form balls with the dough. Place one ball on top of an oreo, and one on the bottom. Seal edges together by pressing between hand until Oreo is fully enclosed in dough. Place onto parchment lined baking sheets and bake for 13 minutes or so until golden brown. Let cool for 5 minutes before transferring to cooling rack.

Thai Peanut Noodles

1/2 C chicken broth
3 tbsp creamy peanut butter
1-2 tsp sriracha chili sauce, 2 is HOT
1 1/2 tbsp honey
3 tbsp soy sauce
1 1/2 tbsp fresh minced ginger
2-3 cloves garlic, pressed or minced
8oz linguine noodles
chopped green onions
chopped cilantro
2 limes cut into quarters
chopped peanuts

Cook noodles in salted water. Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, peanuts, and 2 lime quarters. Squueeze juice over noodles before eathing and stir to combine.

To add meat: Stir fry thinly sliced chicken in evoo with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of sriracha chili sauce. Toss with noodles.

Honey Butter

2 cubes real butter
2/3 C honey
3/4 C powdered sugar

Leave the butter on the counter about 20 minutes or so to soften. Place it all in a bowl and beat with a hand mixer about 30 seconds.

Bowtie Pasta Salad

1 lb bowtie pasta
1 jar girards champagne salad dressing
1 bag baby spinach
1 carton gorgonzola cheese
2-3 tomatoes, diced
1-2 avocados, diced
shredded parmesan cheese

Spinach Mushroom Salad

Dressing:
3/4 C oil
1/3 C apple cider vinegar
small chunk white onion
1/2 tsp dry mustard
3/4 tsp salt
1/3 C sugar
1 tbsp poppy seeds
Blend all together well.

1 head red or green leaf lettuce
1 lg bunch spinach
1 red onion, thinly sliced
3/4 lb sliced mushrooms
1 C cottage cheese, rinsed with cold water
1 lb bacon rinsed
3/4 lb grated swiss cheese

Red Enchiladas

3 C shredded cooked chicken
12oz cheddar cheese
2 1/2 C enchilada sauce
4-8oz chopped green chilies
1/2 C minced cilantro
tortillas

SAUCE:
1 tbs vegetable oil
1 onion, minced
1/2 tsp salt
3 tbs chili powder
2 tsp cumin
2 tsp sugar
2 8oz cans tomato sauce
1/2 C water
pepper
Heat oil in skillet over medium. Add onion and salt and cook until soft. Stir in chili powder, garlic, cumin, and sugar. Cook until fragant. About 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened.

Heat oven to 400. Combine chicken, 2 C of cheddar, 1/2 C of enchilada sauce, chilies, and cilantro. Spread 1/3 C of mixture down the center of each tortilla. Roll tortilla around the filling and lay seam side down in a 9x13 baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Cover with foil and bake 20-25 minutes.

Almond Poppyseed Bread

3 C flour
2 1/2 C sugar
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/8 C canola oil
3 eggs
1 1/2 C milk
2 tsp poppy seeds
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring
1 1/2 tsp almond flavoring

GLAZE
3/4 C white sugar
1/4 C orange juice
1/2 tsp vanilla
1/2 tsp butter flavoring
1/2 tsp almond flavoring

Preheat oven to 350. In a medium bowl, sift flour, salt, and baking powder. In a large mixing bowl, combine eggs, oil, sugar, and flavorings and beat for 2 minutes. Alternate adding flour mixture and milk, then mix until combined. Add poppyseeds and mix until combined. Pour into prepared pans, 5 mini or 2 regular. Bake for 35-40 minutes for mini and 1 hour for regular. When done, place on cooling rack for 10 minutes. Remove from pans and allow to cool completely on racks. While cooling prepare glaze by combining all ingredients. Drizzle over loaves and allow to harden.

Pumpkin Chocolate Chip Muffins

2 spice cake mixes, Duncan Hines is best
1 30oz can pumpkin
1 12oz bag semi sweet chocolate chips

Preheat oven to 350. Combine cake mixes and pumpkin. Add chocolate chips. Spoon mixture into lined muffin tins. Bake for 22-25 minutes.

Flour Tortillas

2 1/2 C flour
1 C very hot water
1 tsp kosher salt
1/4 C shortening

In a heavy duty mixer, combine flour and salt. Add in shortening and mix well until well combined. Add hot water. The heat of the water is the key so make it hot enough to melt the shortening. For best results, get relatively warm water from the tap and then heat it for 45-60 seconds in the microwave. After you add the water, the dough will start to come together. When it is fully mixed, remove from mixer and divide into portions and roll them into balls.

Preheat a non stick skillet to medium low heat. Spray with cooking spray. Press ball flat with your hand, then roll the dough into a flattened ball trying to keep the circle shape as best as possible. Place tortilla on preheated skillet. You want big fat slow bubbles, so if they are too blistery, then its too hot. After the bubbles reach their peak, flip the tortilla and cook for another 45 seconds or so. They will remain soft if they are just lightly browned.

Stuffed Pizza Rolls

1 roll refrigerated pizza dough
pizza sauce
2 T parmesan cheese
2 T olive oil or melted buttert
1 t dried italian seasoning
mozzarella cheese
pizza toppings

Preheat oven to 400. Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so its about 12" by 8". Cut it into 24 squares. Place cheese and desired toppings on each square. Next lift each square and close the dough around the toppings. Pinch to make sure that it is shut, then place seam side down in a sprayed pie pan. Brush the tops with olive oil and sprinkle with garlic, italian seasoning, and parmesan. Cook them for about 10-20 minutes until golden brown. Served with warm marinara sauce.

Baked Chicken Bacon Alfredo

8 oz penne or bowtie pasta

1 recipe guiltless alfredo sauce

2 grilled chicken breasts, chopped

3/4 C cooked bacon

1 14oz jar marinated artichoke hearts, drained and chopped

1/2 C chopped green onions

1 C shredded mozzarella, divided

SAUCE:

2 C lowfat milk

1/3 C lowfat cream cheese

2 tbsp flour

2 tsp salt

1 tbsp butter

3 garlic cloves

1 C grated parmesan

Blend milk, cream cheese, flour, and salt. Process until smooth and set aside. In a non-stick pan, melt butter on med-high heat and add garlic. Let the garlic saute about 30 seconds.

Add milk mixture to pan. Stir constantly 3-4 minutes until it just comes to a simmer. Keep stirring a few minutes more until thickened. Remove from heat and add cheese. Stir and cover immediately.

Preheat oven to 350. Prepare pasta according to package directions. While pasta is cooking, prepare alfredo sauce. When pasta is done, drain and add to sauce. Toss with chopped chicken, bacon, artichoke hearts, green onions, and 1/2 C mozzarella. Transfer to an 8x8 baking dish and sprinkle with remaining cheese. Cover with foil and make for 20 minutes until heated through.

Baked Creamy Chicken Taquitos

1/3 C cream cheese
1/4 C green salsa
1 tsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp garlic powder
3 tbsp chopped cilantro
2 tbsp sliced green onions
2 C shredded chicken
1 C grated pepperjack cheese

Heat oven to 425. Heat cream cheese in microwave for about 20-30 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic. Stir to combine and add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. Place 2-3 tbsp of chicken mixture on the lower third of a tortilla, keeping it 1/2 in from the edges. Roll it up tight. Place seam side down on the baking sheet. Lay on baking sheet and make sure they aren't touching. Bake for 15-20 minutes until crisp and ends are golden brown.

Coconut Rice

2 C jasmine rice
1 can coconut milk
2 C water
1 tsp salt
splash of white vinegar
2-3 tsp white sugar
handful of chopped green onion for garnish

Combine rice, milk, water, salt, vinegar, and sugar in saucepan and bring to a boil. Return heat to low and cover for 20 minutes or until most liquid is absorbed. Allow to stand 5 minutes.

Thai Noodle Salad

Dressing:
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 tbsp rice wine vinegar
2 tbsp soy sauce
3 tbsp honey
2 cloves garlic, chopped
1 tbsp minced ginger
1/2 C roughly chopped cilantro
1/2 C vegetable oil
1/4 tsp salt
2-3 tsp sriracha
2-4 tbsp water

Blend until smooth.

8oz linguine
4 C shredded greens, any combo of napa cabbage, romain or spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 red onion, thinly sliced
3 C diced, grilled chicken
1/2 C honey roasted peanuts

While cooking pasta, chop veggies. Mix veggies together and pour dressing on top stirring until you have enough dressing to coat.

Asian Wonton Salad

Dressing
2/3 C rice vinegar
1 C canola oil
2 tbsp sesame oil
4 cloves garlic
2 tbsp soy sauce
1/2 C sugar
4 tbsp sesame seeds
Combine ingredients. Store in fridge.

Salad:
2 heads romaine lettuce
3 chicken breasts
cherry tomatoes
1 red onion, thinly sliced
1 cucumber, sliced
1 pkg wontons
cashews

Spinach Mandarin Salad

1/2 bag baby spinach
1/2-1 head romaine, chopped
1/2 red onion, thinly sliced
1 lg avocado, cubed
8 oz shredded mozzarella
12oz bacon, crumbled
1 lg can mandarins, drained
Combine ingredients. When ready to serve, toss with dressing and serve immediately.

Poppyseed Dressing
1/3 C white vinegar
1 tsp kosher salt
black pepper
3/4 C sugar
1 tsp mustard
1 green onion
1/2 C vegetable oil
1 tsp poppy seeds

In a blender, combine ingredients.

Jalapeno Dip

2 8oz packages cream cheese, softened
1 C mayonaisse
1 C parmesan cheese
2 cloves garlic, minced
1 4oz can roasted green chilies
1/2-1 4oz can diced jalapenos, drained
(1/2 can is mild, 1 can is pretty spicy)
1 C bacon, crumbled
1-2 sourdough baguettes

Pre-heat oven to 350. If using bacon, reserve 2-3 tbsp and sprinkly on top before baking. Combine cream cheese, mayo, parmesan, and garlic and stir until smooth. Add jalapenos and green chilies. Stir in bacon. Spread dip into pie plate or small baking dish. Sprinkle with remaining bacon. Bake for 20-25 minutes.

Breakfast Taquitos

2 tsp evoo
12 lg eggs
1/2 C sour cream
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 1/2 C grated pepper jack
1/4 C roasted red bell peppers, chopped
1/4 C green onions, diced
1/4 C cilantro
1-2 tsp hot sauce

16 6" flour t3ortillas

Dipping Sauce:
1 1/2 C sour cream
1 tbsp lime juice
1/4 tsp chili powder
1/2 tsp salt

Preheat oven to 425. Line baking sheet with foil and spray.
Heat olive oil in non-stick skillet over medium heat. Crack eggs into large mixing bowl. Whisk in 1/2 C sour cream, salt, pepper, and garlic powder. When skillet is hot, add egg mixture to pan. Using a rubber spatula gently scrape the bottom of the pan and fold eggs over to scramble. Remove from heat when slightly undercooked. Add cheese, peppers, onions, cilantro, and hot sauce. Gently fold to combine.

Warm tortillas in microwave to ease rolling. Place a 1/4 C egg mixture into the center and roll. Place on a baking sheet seam side down so they arent touching each other. Spray tops and bake for 15 minutes until edges are golden brown and crisp.

While taquitos are baking, combine dip ingredients and store in fridge. Let taquitos cool for 5 minutes, then serve.

You can prepare the taquitos ahead of time and cover with plastic wrap and bake the next day.

Mango Pico De Gallo

1 C small cubes of mango
1/2-1 lg jalapeno
1/4 C chopped cilantro
1/4 of a medium red onion, finely chopped
juice of 1 lime
2 cloves garlic, minced
salt to taste
Combine ingredients. Last for 1-2 days so serve fresh.

Korean BBQ Beef

1 1/2 lb sirloin steack, cut against the grain in 1/4" slices
1/2 C rice wine or pear juice
2 tbsp low sodium soy sauce
2 tbsp minced garlic
1 tsp sriracha chili sauce
1 1/2 tsp sesame oil

Combine wine, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add slice steak. Marinate at room temp for 1 hour or up to 8 hours in the refrigerator. Preheat the grill and thread steak onto skewers. Cook over medium high heat for about 3-4 minutes per side.

No Bake Cookies

2 C sugar
4 tbsp cocoa
1 stick butter
1/2 C milk
1 C peanut butter
1 tbsp vanilla
3 C oatmeal

In a saucepan bring to a boil sugar, cocoa, butter, and milk. Bring to a boil and let boil for 1 minute. Add peanut butter, vanilla, and oatmeal. On a sheet of waxed paper, drop by spoonful until cooled and hardened. About 45 minutes.

Baked Beans

1 can navy beans
1 can baby butter beans
1 can pinto beans
2 cans stewed tomatoes
1/3 C molasses
2 tbsp light brown sugar
2 tbsp mustard
1 tsp salt
1/2 tsp tabasco or hot sauce
1/2 bag of cooked bacon, divided
1 medium onion, thinly sliced

Preheat oven to 350. Cook all but 2 slices of bacon in a large skillet. While its cooking, drain and rinse beans. Transfer to a large baking dish. Pulse the tomatoes in a food processor until they are breaking down, but not smooth. Pour over beans. Add molasses, brown sugar, mustard, salt, and pepper. When the bacon has cooked, remove from pan and cook the onions in the bacon grease. While the onions are cooking, crumble the cooked bacon over the beans. Add onions and combine all the ingredients well. Cut remaining slices of bacon into 1" pieces and place over the beans. Cover and bake 1 hour. Allow to stand for 5 minutes, then serve.
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Frozen Banana Split Cake

\12 ice cream sandwiches
4 medium bananas
3/4 C hot fudge sauce
3/4 C caramel sauce
1 C sliced strawberries
8oz cool whip
2 butterfinger bars, crushed

Line the bottom of a 9x13 with ice cream sandwiches. Slice the bananas and arrange on sandwiches. Spread the hot fudge and caramel on top of bananas. Then arrange strawberries. Add whipped topping then sprinkle with candy bars. Freeze for at least 4 hours.

Thai Coconut Curry Noodles and Veggies

1 lb linguine
12oz stir fry veggies
1/2 C green onions
1 medium red bell pepper, thinly sliced
1 C sliced mushrooms
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
1 tbsp curry paste
2 limes
2-3 tbsp olive oil
1 can coconut milk
2 tbsp soy sauce
2-3 tbsp sweet chili sauce
black sesame seeds for garnish

Cook pasta according to package directions. In a small mixing bowl whisk coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. While the pasta is cooking, microwave veggies according to package directions, but for 1/2 the time.

In a large non-stick skillet heat the oil over medium high heat. Add green onions, mushrooms, ginger, and garlic and cook until mushrooms are tender. Stir constantly to prevent garlic from burning. Add peppers, and vegetables. Stir fry 1 minute, then add coconut milk mixture and cook until boiling. Remove from heat and add noodles. Toss to combine and allow to stand for 5 minutes. Toss again with sesame seeds. Squeeze lime juice on top before serving.

Beef Tacoes

1 C canola oil
12 corn tortillas
salt
1 medium onion, chopped
1 lb ground beef
2 cloves garlic, minced
1 recipe taco potion
2/3 C beef broth

Seasoning:
2 tbsp chili powder
1 tbsp ground cumin
2 tsp cornstarch
1/2 tsp salt
1 1/2 tsp paprika
1 tsp coriander
1/4 tsp cayenne pepper

Combine the seasoning in a small bowl and set aside.

To prepare the taco shells, heat 1 C canola oil in a large skillet on medium. While the oil is heating, rip off 2 5ft sheets of foil and fold in half until they are about 6 inches. Place a corn tortilla around the shell and hold onto it with tongs. Place one side in the oil and hold it there for a minute until golden brown and crispy. Flip and cook for an additional minute. Transfer the whole thing, foil and shell, to a paper towel and season lightly with salt. Allow to cool 1 minute, then remove from foil and set aside.

Drain all but 1-2 tbsp of oil from the pan and over medium heat add the onions and garlic. Cook until fragrant and soft. Add the ground beef and cook through. Add the seasoning and beef broth until mixture has thickened. Remove from heat and serve with desired toppings.

Roasted Tomatillo Salsa

1 lb tomatillos, husks removed
3-4 cloves garlic, unpeeled
1 small onion, peeled and quartered
1 jalapeno, cut in half lengthwise
butter spray
3/4 tsp salt
1/2 tsp pepper
1/2 C chopped cilantro
juice of 1 lime
1/4-1/3 C green onions, chopped

Pre-heat the oven to 500. Line a baking sheet with foil and set aside. Rinse the tomatillos well in cool water. Cut the stems and hard portions. Cut large ones in half. Combine the tomatillos, garlic, onion, and jalapeno on the baking sheet. Spray with butter spray 50 times and toss with your hands to make sure they are all well coated. Bake for 15 minutes. If the veggies havent charred turn on the broiler and cook for 3-5 minutes until skins begin to blacken. Remove from oven and allow to cool.

When the veggis have cooled, squeeze the skin of the garlic, releasing the soft roasted garlic clove in the jar of a blender or food processor. Add the remaining roasted vegetables and add salt, pepper, and lime juice. Process until the desired consistency is reached. Stir in the chopped cilantro and green onion.

Glazed Bacon Wrapped Meatloaf

Glaze:
1/2 C chili sauce
4 tbsp brown sugar
4 tsp cider vinegar

Meat Loaf:
2 tsp vegetable oil
1 medium onion, chopped
2 medium cloves garlic, minced
2 large eggs
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground black pepper
2 tsp dijon mustard
2 tsp worcestershire sauce
1/4 tsp hot sauce
1/2 C plain yogurt or milk
1 lb ground beef
1 lb ground pork
2/3 C quick oats
1/3 C fresh parsley, minced
8-12 slices bacon

For the glaze, mix all ingredients in a small saucepan and simmer for 2-3 minutes until slightly thickened.

For the meatloaf, heat oven to 350. Heat oil in a medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, worcestershire sauce, pepper sauce, and yogurt. Add egg mixture to meat in large bowl along with oats, parsley, and cooked onion and garlic. Mix with a fork until evenly blended and meat mixture doesnt stick to bowl. If it is still sticky, add milk a tbsp at a time until it isnt sticky.

Turn onto work surface. With wet hands, pat mixture into a loaf shape. Place on foil lined shallow baking pan. Brush with half of the glaze, then arrange bacon slices over loaf and tucking ends under the bottom.

Bake until bacon is crisp, about 1 hour.Cool 10-15 minutes. While cooling, heat remaining glaze and brush over the top of the meatloaf. Slice and serve with extra glaze.

Cilantro Lime Salad

Dressing:
1 C cilantro
1/2 C EVOO
1/4 C lime juice
1/4 C orange juice
1/2 tsp salt
1/2 tsp pepper
pinch of minced garlic
1/2 C plain yogurt or sour cream
pinch of cumin
Puree in a food processor or blender until smooth.

Salad:
romaine lettuce, chopped
roasted corn
shredded carrots
jicama, diced
tortilla strips
avocado, diced
green onion, diced
crumbled cojita cheese

Mexican Dip

120z sausage or chicken
8 oz cream cheese
1 C salsa

Brown the meat. Drain the fat if necessary. Add the cream cheese and salsa to the pan and heat through. Serve with tortilla chips. Garnish with grated cheese and green onions.

Mediterranean Salad

1 1/2 C green leafy lettuce
1 1/2 C baby spinach
1/4 C chopped roasted red pepper
2 tbsp finely chopped red onion
2-3 tbsp chopped black olives
1/4 C marinated artichoke hearts, chopped
1/4 C feta cheese
1/2 C chopped grilled chicken
2 tbsp italian salad dressing
3-4 tbsp garbanzo beans

In a container with a lid, combine all ingredients. Shake until dressing and ingredients are evenly distributed. Serve immediately.

Peanut Butter Popcorn

2 bags popped popcorn
2 C honey roasted peanuts
3 C peanut butter chips
2/3 C semi sweet chocolate chips
1 tbsp shortening or oil

Place the peanuts and popcorn in a very large bowl. In a microwave safe bowl, combine the peanut butter chips and oil and heat for 2 1/2 minutes until smooth, stirring every 30 seconds. Drizzle over tje popcorn and peanuts and toss to combine. Spread the popcorn onto a wax paper lined baking sheet. In a ziplock, heat the semi sweet chips until just melted and smooth, about 1 1/2 minutes, mashing the bag every 20-30 seconds). Cut a small corner in the ziplock and drizzle the chocolate over the popcorn. Allow to stand until chocolate sets. Break into bite size pieces and enjoy.

Southwest Cobb Salad

Vinaigrette:
3 tbsp white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp red pepper
2 tbsp canola oil

Salad:
4 tbsp crumbled bacon
8 oz cooked chicken cut in 1/2 in pieces
1/4 tsp salt
8 C romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C feta or shredded pepper jack
1/4 C chopped green onions
1 can black beans drained and rinsed

To prepare vinaigrette, combine all ingredients in a medium bowl and whisk to combine. Set aside.

To prepare salad, sprinkle chicken with salt and add to pan. Saute until done, about 4 minutes.

Arrange 2 C lettuce on 4 plates and divide ingredients among them. Drizzle vinaigrette evenly over salad.

Shoestring Onions

1 lg onion, thinly sliced
1 egg
1 tbsp milk
3/4 C flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
oil for frying

Heat 2 in oil to 350 degrees. With a handful at a time, dip onions in egg mixture and let excess drip off. Dredge in flour and toss lightly to coat. Place onions in hot oil and cook until golden brown. Place on paper towels to absorb oil. Makes 4 C of onions. Usually, just 1/2 the recipe.

Spanish Rice

6-8 oz bacon
1 med onion, chopped
3-4 cloves garlic, minced
1 small green bell pepper, seeded and chopped
1 28oz can stewed tomatoes
1 1/2 C water
2 tbsp worcestershire sauce
1 1/4 tsp salt
1 1/4 tsp chili powder
a few shakes tabasco
1 1/4 C long grain rice

Cook bacon until crisp. Remove from pan and drain grease, reserving 2 tbsp in the pan. Return pan to medium heat and add onion, garlic, and bell pepper. Cook until onions are translucent. While the onions are cooking, place tomatoes in the blender and pulse 2-3 times to chop them. Add the remaining ingredients and bring to a boil. Stir and cover and reduce heat to low. Cook for 20-25 minutes stirring occaisonally until rice is cooked.

Buttermilk Ranch Dressing

1 C mayo
2/3 C buttermilk
1/4 tsp white vinegar
1 tsp parsley
1/8 tsp dill
1/4 tsp garlic powder
1/4 tsp onion powder
1 1/2 tsp dried chives
1/8 tsp pepper
1/4 tsp salt
1/8 tsp dry mustard

Combine mayo and buttermilk. Whisk together until it is lump free. Add in vinegar and spices. Stir well. Make ahead of time and store in the fridge so the herbs can let their flavors out.

Cowboy Quesadillas

1/2 C white rice
1/3 C black beans
1 C diced cooked chicken
1/2 C frozen corn kernels
2/3 C diced tomato
3 tbsp sliced green onions
1 1/2 C shredded cheese
1/4 C bbq sauce
6 small tortillas

Combine rice, beans, chicken, corn, tomato, green onion, and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3C of mixture on half of a tortilla and fold over to close. Heat a skillet to medium. Spray with cooking spray. Cook for 2-4 minutes until golden brown and slightly crisp. Flip and repeat. Cool and serve with equal parts bbq and ranch.

Glass Block Holiday Jello

4-3oz packages assorted jello
2 packets unflavored gelatin
14oz can sweetened condensed milk

Spray 4 small tupperwares with cooking spray and set aside.

Bring 5+ C water to a boil. Combine 1 C boiling water with 1 package jello stirring until dissolved. Place the dissolved jello in one of the prepared containers. Repeat with the remaining packages of jello. Refrigerate for at least 4 hours, preferably overnight.

When the jello has set, bring another 1 1/2 C water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 C cold water. Allow to stand for 4 minutes. When the water is boiling, pour 1 1/2 C boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13 pan with non-stick cooking spray. Carefully cut the colored jello into cubes and gently toss to mix in the 9x13 pan. Pour the cooled milk mixture over the colored jello mixture and rearrange some of the colored jello if necessary. Place the 9x13 in the refrigerator and cool overnight. Cut into squares or rectangles or various shapes with cookie cutters.

Chocolate Chip Cookie Pie

1 unbaked 9in pie crust
2 lg eggs
1/2 C flour
1/2 C white sugar
1/2 C packed brown sugar
3/4 C real butter softened
1 C semi sweet chocolate chips
1 C chopped pecans
vanilla ice cream

Preheat oven to 325.

Beat eggs in large mixer bowl on high until foamy. Beat in flour, and sugars. Beat in butter. Stir in chocolate chips and nuts. Spoon into pie shell.
Bake for 55-60 minutes or until knife comes out clean. Cool on wire rack. Serve slightly warm with ice cream.

Streusal Topped Blueberry Muffins

1 3/4 C flour
2 3/4 tsp baking powder
3/4 tsp salt
1/2 C sugar
2 tsp grated orange or lemon peel
1 lg egg
3/4 C buttermilk
1/3 C canola oil
1 C fresh or frozen blueberries
1 tbsp flour
1 tbsp sugar

Streusal Topping
1/4 C sugar
2 1/2 tbsp flour
1/2 tsp cinnamon
1 1/2 tbsp butter

Preheat oven to 400. Lightly spoon flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a small bowl whisk together egg, buttermilk and oil. Add to the dry ingredients stirring until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the topping, combine sugar, flour and cinnamon. Cut in the butter with 2 butter knives until the mixture is crumbly. Sprinkly over the batter and bake for 18 minutes until the tops are golden brown and a toothpick comes out clean. Remove and allow to cool for 5 minutes, then transfer to cooling rack. Makes 12 muffins.

Strawberry Spinach Salad

1 10oz bag baby spinach
1/2 small red onion, thinly sliced
1 med cucumber, peeled, seeded, sliced
1 pint strawberries, sliced
1 C sliced almonds, toasted
1 recipe, lemon poppy seed vinaigrette
1/2 lb grilled chicken breasts, sliced
Toss ingredients and serve immediately.

Lemon Poppy Seed Vinaigrette
2-3 large lemons (1/3 C lemon juice)
1/4 C rice wine vinegar
1/4 C canola oil
3/4 tsp salt
1/4 tsp pepper
1/4 C sugar
2 tsp poppy seeds
1 tsp grated onion
1 clove finely pressed garlic
Shake ingredients together vigorously. If possible, refrigerate at least 1 hour, prior to serving.

Chipotle Pork Tacoes

1 lb pork tenderloin, sliced thin
1 1/2 tsp grated lime zest
1 tbsp fresh lime juice
1/2 tsp oregano
1 tsp brown sugar
2 tsp chopped chipotle chiles in adobo sauce (use the peppers for the heat, and the sauce for the smokiness)
2 tsp minced garlic
1/4 tsp kosher salt
3 tsp olive oil
1 C thinly sliced shallots or onions
8 corn tortillas
sour cream
chopped cilantro
Serve with lime cilantro rice and black beans

Combine thinly sliced pork, lime zest, lime juice, oregano, brown sugar, chipotles, garlic, and salt. Heat a large skillet over medium and add 1 tsp olive oil. Add onions and saute for 4 minutes until tender. Remove from pan and set aside. Add 2 tsp olive oil to pan and add pork mixture. Saute for 3-4 minutes or until cooked through. Add pork to onions. Warm tortillas on hot grill. Top with sour cream and cilantro.

Lettuce Wraps

2 tsp canola oil
4 cloves garlic, minced
1 tbsp fresh ginger, minced
1 lb ground chicken
3 oz mushrooms finely chopped
1/2 tsp salt
4 C bagged coleslaw mix
1 8oz can water chestnuts, drained, rinsed, minced
1/2 C thinly sliced green onions
4 tbsp soy sauce
1 tsp sesame oil
3-4 tbsp lemon juice
1 tsp sriracha sauce
1/3 C chopped cilantro
1-2 heads iceburg lettuce

To prepare your own ground chicken, cut boneless skinless chicken breasts into large chunks and pules in a food processor until ground.

Dipping Sauce
4 tbsp soy sauce
4 tbsp rice vinegar
3 tbsp water
2 tsp honey
1-2 tsp finely mince ground ginger
Whisk all to combine.

Heat a very large skillet to medium-high. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds until fragrant, then add ground chicken, chopped mushrooms, and salt. Cook about 5 minutes, stirring often, until chicken is cooked through. If there is a lot of liquid, spoon it out so the chicken doesn't end up boiling. Add cabbage, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt. Add soy sauce, sesame oil, lemon zest and lemon juice. Remove from heat and stir in cilantro.

To serve, carefully remove leaves from head of lettuce. Place chicken mixture in leaves and serve with sauce.

Mango Quinoa Salad

2 C cooked quinoa
1 can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro
4 tbsp red wine vinegar
3 tbsp evoo
1-2 tbsp fresh lime juice
salt
pepper
Place quinoa in large bowl. Add mango, red pepper, green onion, black beans and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whick until smooth and pour on salad. Toss to combine and add salt and pepper to taste. Chill for at least an hour before serving. Serve over grilled chicken.

Bang Bang Chicken

Curry Sauce

2 tsp oil

1/4 C onion

2 tsp minced garlic

2 tsp ginger

1 C chicken broth

1/2 tsp cumin

1/2 tsp ground coriander

1/2 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ground mace

1/4 tsp turmeric

2 cans coconut milk

1 bag frozen peas and carrots

1 small zucchini chopped

Peanut Sauce

1/4 C creamy peanut butter

2 tbsp water

4 tsp sugar

1 tbsp soy sauce

1 tsp rice vinegar

1 tsp lime juice

Make curry sauce by heating oil in a large skillet over medium heat. When the oil is hot add onion, garlic, and ginger. Saute for about 30 seconds then add chicken broth. Add the spices and stir well. Simmer for 5 minutes then add the coconut milk. Bring mixture back up to a boil then reduce heat and simmer for 20 minutes until sauce has thickened. Add veggies and simmer for 10 more minutes.

Make peanut sauce by combining peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and oil in a small saucepan over medium heat. Heat until it begins to boil, then cover and remove from heat.

Toast coconut by spreading it on a baking sheet and toasting in the over for 20-30 minutes at 300 stirring every 10 minutes. Watch closely so that it doesnt get too dark.

Cut chicken into bite sized pieces. Coat with cornstarch and put into oiled skilled for a few minutes, turning until fully cooked, then add to curry sauce.

Pack rice into a cup and invert onto a plate. Spoon curry sauce around the rice. Drizzle peanut sauce over the dish, mostly on the rice. Sprinkle 1/2 tsp dried parsley over the center of the rice. Add chopped peanuts on top, and chopped green onions. Sprinkly toasted coconut over the chicken and shrimp.

1/2 tsp oil

White Chicken Chili

16oz canned white beans

1 lg onion, chopped

1 stick butter

1/4 C flour

3/4 C chicken broth

2 C half and half

1 tsp tabasco

1 1/2 tsp chili powder

1 tbsp cumin

1 tsp salt

1 tsp pepper

8oz diced green chilies

2-3 chicken breasts

1 1/2 C grated cheese

1/2 C sour cream

Coat chicken with salt and pepper and chili pepper and cook them in a large skillet with oil or butter. Leave them on each side for about 5 minutes, then flip them every few minutes until they are done. When the chicken has cooled, shred it well. Cook the onion in the same pan with 2 tbsp of butter until soft.

In a large pot, melt 6 tbsp of butter and whisk in flour. Cook for 3 minutes, whisking constantly. Stir in the onion and slowly add the broth and half and half whisking constantly. Bring the mixture to a boil and simmer stirring occaisonally for 5 minutes or until thickened. Stir in tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese. Cook over low heat for 20 minutes. Add sour cream. May be served immediately, but tastes amazing the next day.

Serve with cilantro, cheese, jalapeno, tomato, avocado, sour cream etc.