RECIPES FROM A TEAM WITH GREAT TASTE

RECIPES

 

Baked Potato Soup

  • 4 large baking potatoes

  • 1¼ cup shredded Colby jack cheese

  • 4 slices bacon

  • ¼ tsp salt

  • 6 cups milk 

  • ¼ tsp pepper

  • ½ cup flour

  • 8 oz. sour cream

  • 4 green onions, sliced

  • 1½ tsp Beau Monde seasoning

Pierce potatoes with fork; place on paper towel and microwave on HIGH for 15-20 minutes or until tender, turning once halfway through cooking. Cool slightly.

Meanwhile, cook bacon in Dutch oven or over medium heat until crisp. Remove from oven; drain on paper towels. Crumble and set aside. In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat. 

Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Add potatoes, bacon, 2 Tbsp green onions, 1 cup of the cheese, Beau Monde seasoning, salt and pepper to the milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated. Sprinkle servings with remaining onions and cheese.

Makes 7 servings.

NOTE FROM KIM:

Cooked potatoes cool faster when cut in half lengthwise. For smooth, creamy soup, add a little hot milk while mashing potatoes. For a get-together, put soup in crock pot and keep on low for up to 2 hours.

 

Creamy Fruit Salad

  • 2 bananas, diced

  • 1 juice of lemon (3 Tbsp)

  • 2 cups grapes

  • 1.5 oz. sugar-free, fat-free
    vanilla pudding mix

  • 20 oz. canned or fresh pineapple tidbits

  • 2 medium apples diced

  • 2 cup sliced strawberries

  • ¼ cup chopped pecans

  • ½ cup water

Combine bananas and apples in bowl and add lemon juice. Toss until evenly coated. Add pineapple (not the juice), strawberries, grapes and pecans. 

In another bowl, mix pineapple juice, ½ cup of water and pudding mix with a whisk. Add pudding mix to fruit and mix until evenly coated. Refrigerate until ready to serve.

Makes 10 servings.

 

Pork Gyoza

  • ½ lb. ground pork

  • 1 package wonton / dumpling wrappers

  • 1 cup finely chopped cabbage

  • 1 clove minced garlic (or powder)

  • 2 green onions chopped

  • 1½ tsp minced fresh ginger root

Mix all ingredients together. Put spoonful of mixture in middle of wonton or dumpling wrapper, fold over and seal with corn starch mixture paste. Dip one finger in a bowl of water and draw a circle around the outer ¼” of the wrapper with your wet finger until it’s wet all around. Fold the wrapper in half and pinch or fold in pleats to seal wrapper closed.

Heat the oil in a large non-stick frying pan over medium high heat. When the pan is hot, place the gyoza in a single layer, flat side down (in two rows or in a circular shape). Cook until the bottom of the gyoza turns golden brown, about 3 minutes. Add ¼ cup of water to the pan. Immediately cover with a lid and steam the gyoza for about 3 minutes or until most of the water evaporates.

Remove the lid to evaporate any remaining water. Add 1 tsp sesame oil around the frying pan. Cook uncovered until the gyoza is nice and crisp on the bottom. Transfer to a plate and serve with dipping sauce. For the dipping sauce, combine the sauce ingredients in a small plate and mix all together. 

**Optional sauce: ¼ cup soy sauce, 2 tsp vinegar, 2 tsp sesame oil.

Makes approx. 5 servings.

 

NOTE FROM KIM:

Gyoza and pot stickers are both prepared in similar manner with the combination of frying and steaming, so they are not too different. One of the distinctive differences is that gyoza usually come in smaller size with thinner skin. With thinner skin, you will find gyoza yield a much more crispy texture and bite. The filling is also finer in texture. Some say gyoza tend to be heavier on the garlic, which is great if you like garlic!

 

Hot Cocoa Dip

  • 1 (8 oz.) package cream cheese, softened

  • 1 (7 oz.) jar marshmallow creme

  • 3 (1 oz.) envelopes hot cocoa mix

  • 1 tsp vanilla 

  • 1½ cups whipped topping, thawed

  • ¼ cup miniature marshmallows

  • 1 box Nilla Wafers

In a mixer with a medium bowl, beat together the cream cheese, marshmallow creme, hot cocoa mix and vanilla until blended. Gently stir in the whipped topping and spoon into a serving bowl.

 

Turn on the broiler of your oven. Cover a baking sheet with foil and coat with cooking spray. Spread the mini marshmallows onto the prepared baking sheet and broil, 6 inches from the heat, 20-30 seconds or until golden brown.

Use a spatula to carefully transfer marshmallows on top of the dip. Serve with Nilla Wafers.

Makes approximately 26 servings.

 

NOTE FROM ANDREA:

The cream cheese mixture can be prepared ahead of time! Refrigerate for up to 24 hours. When you’re ready to serve, broil marshmallows and assemble the dip as directed.

 

3-Ingredient Mexican Dip

from Ann Willis

n a medium pan, brown and drain the sausage. Mix in all the ingredients to you taste (spicy, mild, etc.) and serve warm with nacho, tortilla or corn chips.

Serving size is up to you and your guests!

 

NOTE FROM ANN:

To serve, I put the finished dip into a crock pot on the “warm” setting.

 

Black Bean Salsa

Mix all the ingredients together in a large bowl and chill in the refrigerator for at least 1 hour so everything can marinate. Serve with chips and enjoy!

 

3-Minute Chili Cheese Dip

  • 1 (8 oz.) block of softened cream cheese

  • 1 (15 oz.) can of high quality chili
    (I use Hormel Chili No Bean)

Warm ingredients until fully blended in a pot on the stove. Serve with tortilla chips or bread.

Makes 5-6 servings.

NOTE FROM LISA:

VERY easy any occasion chip dip!

 

Baked Oatmeal

  • 1 small apple, chopped into small cubes

  • ¼ cup raisins

  • 2 cup oats

  • 1 egg

  • 2 cup unsweetened vanilla hemp milk (or almond milk)

  • 2 Tbsp maple syrup

  • 1 tsp vanilla

  • 1 ¼ tsp cinnamon

  • ½ tsp baking soda

  • ¼ tsp salt

  • Dash of nutmeg

  • ¼-¹⁄3 cup pecan bits for topping

Grease an 8x8” glass baking dish and place the apple chunks evenly across the bottom. Sprinkle the raisins in next, then top with the oats.

In a medium bowl, mix the eggs, milk, vanilla, syrup, spices, salt, soda and pour over the oats. Sprinkle the top with the pecan bits.

Bake at 375°F for 22 minutes. Remove and check to see if center is set. Rotate and bake for an additional 5-10 minutes if needed. Baking time will vary slightly depending upon your oven. In my experience, 30 minutes total is usually the sweet spot.

Makes 4 servings.

 

Butternut Squash &
Sausage Stuffed Shells

  • 1 butternut squash, peeled & cubed

  • 1 onion, sliced

  • ¾ cup milk

  • ¾ cup vegetable broth

  • 1 lb. sausage

  • 2 cups spinach

  • 3 cloves garlic

  • 1 lb jumbo shells, cooked al dente

  • 15 oz. ricotta

  • 1 egg

  • ¼ cup Parmesan, shredded, plus additional for garnish

  • Olive oil

  • Salt & pepper

Preheat the oven to 400°F. On a lined baking sheet, arrange the onions and butternut squash in an even layer. Drizzle with olive oil and season with salt & pepper. Roast for 40 minutes.

While the vegetables are roasting, cook the sausage over medium heat. When the sausage is mostly browned, add the spinach and garlic. Cook until spinach is just wilted, then remove from heat.

Place the roasted butternut squash and onion in a food processor and pulse until a smooth puree forms. Allow to cool. Stir in the milk and vegetable broth. Pour the butternut squash sauce into the base of a 9x13” baking dish.

In a large mixing bowl, stir together the ricotta, Parmesan and egg. Add the sausage and spinach mixture and stir until the mixture is evenly distributed.

Fill the cooked pasta shells with 3-4 Tbsp of sausage and ricotta mixture. Arrange the shells in the butternut squash puree already in the baking dish. Cover with aluminum foil and bake for 45 minutes, uncovered for the last 15 minutes. Top with additional Parmesan and serve.

Makes 3-4 servings.

 

NOTE FROM AMANDA:

Buy pre-cut butternut squash from the produce section to save time & effort!

 

Uncle Jack's Mac & Cheese

  • 1 (16 oz.) packageelbow macaroni

  • 1½ cups heavy cream

  • 1 (12 oz.) can evaporated milk

  • 4 large eggs, lightly beaten

  • ½ cup butter, melted

  • 1½ tsp salt

  • ½ tsp freshly ground black pepper

  • 4 cups (16 oz.) shredded extra-sharp cheddar cheese
    (Alt: 2 cups cheddar + 2 cups pepperjack)

  • Vegetable cooking spray

Cook the macaroni according to the package directions. In a large bowl, stir together the heavy cream, evaporated milk, eggs, butter, salt, pepper, cooked macaroni and 2½ cups of the cheese.

Coat a 6-quart slow cooker with cooking spray and pour in the macaroni mixture. Top with the remaining 1½ cups of cheese, cover and cook on high for 1 hour. Reduce the slow cooker to low and cook an additional 2 hours. (Keep the temperature high for longer if you like a more charred, crunchy crust.)

Makes 8-10 servings.

 

NOTE FROM CINDY:

If you like to experiment, try adding chopped bacon or shredded rotisserie chicken!

 

Healthy Cookie Skillet

  • 1 egg (or “flax egg:” 1 Tbsp ground flax, 3 Tbsp water, let sit for 5 minutes)

  • 3 Tbsp honey (or maple syrup)

  • ¼ cup melted coconut oil 

  • ¹⁄3 creamy nut butter 

  • 1 tsp vanilla extract

  • 1 Tbsp almond milk (or coconut milk)

  • 1 cup almond flour 

  • ¼ tsp baking soda

  • ½ tsp cinnamon

  • ½ cut chocolate chips

  • ¼ tsp sea salt

Preheat oven to 325°F. Melt coconut oil and nut butter in a bowl. Mix all of the ingredients together (spoon or fork works just fine, no need to get out a mixer).

Very lightly grease the pan with coconut oil. Pour ingredients into pan, it wont hit the sides so I just form it into a circle in the middle and then it expands in the oven. Cook for 19 minutes.

Turn the oven to broil and cook for 1 to 1 ½ minutes.

Makes 4-6 servings.

 

NOTE FROM ERIN:

This recipe is dairy-free and can be egg-free!

 

Healthy Pot Pie

  • Carrots (2-3)

  • Celery (2-3) 

  • Red potatoes (2-3) 

  • Canned or frozen peas

  • Onion & garlic (optional)

  • Chicken (1 cup) 

  • Chicken broth (approx. 1 cup)

  • Full fat coconut milk
    (if possible, just the cream part of the unmixed can)

  • Approx. ¼ cup flour (or chickpea) 

  • Rosemary 

  • Thyme 

  • Italian seasoning

  • Puff pastry

Cut up veggies and pre-heat oven to 375°F. Put some oil in your cast iron and cook the onion and garlic until translucent. Add in your veggies, Italian seasoning, rosemary, thyme, salt/pepper, and cook for 5-10 minutes, don’t need to be fully cooked since they will cook in the oven. 

 

Add in broth and coconut milk, shouldn’t be soupy but should be covered in liquid. Add flour to mixture (more or less, depending on how thick you want it). It will still be a bit liquidy and will thicken up in the oven. 

 

Top with your puff pastry, mine shrunk a little so let it hang over the edge quite a bit to make sure you have full coverage. Put in the oven for 30-35 minutes or until puff pastry is browned. 

 

Makes 4-6 servings.

 

NOTE FROM ERIN:

This recipe is dairy-free, egg-free and nut-free!

 

Mozza Ball Appetizer

  • Mozzarella cheese ball 

  • 2 containers of cherry tomatoes 

  • 5 cloves of garlic 

  • 1 bunch of thyme 

  • Fresh basil 

  • ¼ to ½ cup olive oil (depending on the size of the pan) 

  • 1 loaf of bread (I prefer sourdough)

Preheat oven to 375°F. Put the cherry tomatoes, garlic and thyme in a pie pan. Cook tomatoes for 25-30 minutes (until tomatoes are toasted). 

 

Slice up your bread and toast while your tomatoes are cooking. Put the ball of cheese on your serving platter and pour the hot tomato liquid over. Make sure you use a platter with edges since there will be oil involved.

 

Makes 4-6 servings.

 

NOTE FROM ERIN:

I use a bowl to serve this because the cheese melts too much for a plate!

 

Prosciutto Mushroom Pasta

  • 2 Tbsp olive oil

  • 8 oz. mushrooms, sliced 

  • 3 garlic cloves 

  • 1 Tbsp Italian seasoning 

  • ¼ - ¹⁄3 cup sun-dried tomatoes, sliced
    (just depends how many you want) 

  • 1 pack of prosciutto, sliced 

  • 2 cubes bouillon (I have used chicken and beef, both are good so use what you have)

  • 1 cup full fat coconut milk 

  • Shredded Parmesan 

  • Fresh basil 

  • Red Pepper flakes 

  • Fettuccine pasta (I use the Cappello’s pasta because it is healthier, and it cooks in 90 seconds)

Put a little bit of oil in a pan and crisp up the prosciutto medium-low heat. Once it is cooked pull from the pan. While these are cooking get your pasta water on the stove so it can start boiling. 

Depending on how much oil you have left in the pan, add a bit more and put your mushrooms and garlic in to cook on medium-high heat. Add in your Italian seasoning. Cook veggies all the way through and then add the sun-dried tomatoes and reduce heat to medium. 

Dissolve 2 cubes of your bouillon cubes in 2 cups boiling water (make sure it’s a 1 : 1 ratio). 

Add your broth to the veggie skillet and cook the broth on medium heat until the broth has reduced, there still should be some broth so it feels like a sauce. 

 

Add in the coconut milk and let it reduce until it’s the consistency you want. Just remember you want enough to coat the noodles so don’t let it reduce too much since the pasta should absorb some of the sauce. Reduce heat and add in however much Parmesan you want. 

Cook your pasta al dente (since it will cook a bit more while its soaking up the sauce.) Drain pasta and rinse with cold water to stop it from cooking. Add pasta to the sauce and cook on medium heat for a couple minutes, stirring constantly. Cook until you have the desired thickness/pasta is coated in sauce. 

 

Add fresh basil and red pepper flakes for a little kick.

 

Makes 4-6 servings.

 

NOTE FROM ERIN:

Don’t add any salt to the dish… Bouillon is very salty on its own so you won’t need it, I promise! Dairy free recipe if you don’t add the Parmesan.

 

Warm Spinach Salad with Fried Egg & Potatoes

  • 4 Tbsp olive oil

  • 2 baking potatoes (about 1 lb. total), scrubbed and cut into ½-inch cubes

  • Coarse salt and ground pepper

  • 2 Tbsp red-wine vinegar

  • 1 Tbsp Dijon mustard

  • 1 shallot, minced

  • 2 oz. Parmesan, shaved with a vegetable peeler 

  • 4 large eggs

  • 2 bunches flat-leaf spinach (2 lbs. total), thick stems removed, leaves washed well and roughly torn

In a large nonstick skillet, heat 2 Tbsp oil over medium. Add potatoes, season with salt and pepper. Cook, tossing occasionally, until potatoes are tender and browned, 12 to 14 minutes.

Meanwhile, in a large bowl, combine remaining 2 Tbsp oil with vinegar, mustard, and shallot; season with salt and pepper, and whisk to combine. Add spinach and Parmesan (do not toss); set aside.

When potatoes are done cooking, immediately transfer to bowl with spinach and dressing (reserve skillet). Toss salad until spinach is slightly wilted, and divide among 4 plates.

Heat skillet over medium, and gently crack eggs into skillet without breaking yolks; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, turn off heat, and let stand until whites are just set but yolks are still soft, about 2 minutes more. Top each salad with a fried egg, and serve immediately.

Makes 4 servings.

 

Chipotle Turkey Chili

  • 1 lb. ground turkey

  • 2 Granny Smith apples, 1 peeled, both chopped

  • 1 large shallot or 1 small onion, chopped

  • 2 gloves garlic, minced

  • Salt and pepper

  • 2 Chipotle peppers in Adobo sauce, chopped + 1 Tbsp sauce

  • 2 tsp chili powder

  • 2 tsp cumin

  • 15 oz. can tomato sauce

  • 1 cup chicken broth 

  • 1 cup apple cider

  • 1 bay leaf

  • 1 cinnamon stick

  • Shredded cheddar cheese

  • Tortilla chips

In a large soup pot over medium-high heat add turkey, the peeled chopped apple and shallots/onion. Season with salt and pepper then cook until turkey is no longer pink, breaking it as it cooks. Add garlic then cook for 1 more minute. Add chopped Chipotle chilies and sauce, chili powder and cumin then stir and cook for 1 more minute.

Add tomato sauce, chicken broth, apple cider, bay leaf and cinnamon stick to the pot then turn up the heat to high and bring chili to a boil. Reduce heat up to high and bring chili to a boil. Reduce heat to medium then cook for 10 more minutes. Scoop into bowls then top with shredded cheddar cheese and crushed tortilla chips. Chop remaining apple (do not peel) then sprinkle on top.

Makes 6 servings.

 

Italian Chicken Orzo Pasta

  • 2 chicken breasts chopped into bite size (approx.1 lb.)

  • 1 Tbsp olive oil

  • 3 Tbsp pesto, divided

  • ½ onion, chopped

  • 1 cup sliced carrots

  • 1 cup zucchini, quartered

  • 1 red bell pepper, chopped

  • 1 cup uncooked orzo

  • 2 garlic cloves, minced

  • 1 (14.5 oz.) can crushed tomatoes

  • 2 cups low sodium chicken broth

  • 1 tsp chicken bouillon, optional

  • ½ tsp dried oregano

  • ¼ tsp salt 

  • ¼ tsp pepper

  • ¼ tsp red pepper flakes

  • ½ cup freshly grated Parmesan cheese

  • Garnish (optional)

  • Freshly gratedParmesan cheese

  • Fresh parsley

Heat olive oil in a large nonstick pan over medium high heat until very hot. Toss chicken with 1 Tbsp pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.

 

Stir in crushed tomatoes, 2 Tbsp pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn’t burn, covering pot after each stir.

 

Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).

 

Makes 6 servings.

 

Korean Beef Bowls

Dry Rub:

  • 1 Tbsp brown sugar

  • 1 tsp ground ginger

  • ½ tsp pepper

  • ½ tsp red pepper flakes

  • ½ tsp salt

Korean Beef:

  • 2 lb. chuck/arm beef roast

  • 1 Tbsp olive oil

  • 1 medium yellow onion, sliced

  • 5 cloves garlic, smashed

Brown Rice:

  • 2.5 cups short grain brown rice

  • 5 cups water

Sauce:

  • ½ cup soy sauce

  • ¼ cup maple syrup

  • 1 tsp fresh ginger

  • 1 Tbsp sriracha

  • 2 Tbsp cornstarch

Peppers:

  • 1 Tbsp extra virgin olive oil

  • 2 bell peppers, any color, sliced

  • Salt to taste

Optional Toppings:

  • Kimchi

  • Sesame seeds

  • Sriracha

Mix dry rub spices in a small bowl. Rub roast with dry rub spices, making sure all of the meat is covered. Set your Instant Pot to sauté and add olive oil. When olive oil is fragrant, add the roast to the Instant Pot and cook for 3-4 minutes on each side.

 

Remove roast from Instant Pot, add onions, garlic, and all ingredients for the sauce (minus the cornstarch) into the Instant Pot. Mix well and place chuck roast on top of onion mixture. Close Instant Pot, turn pressure gauge to seal, set Instant Pot to manual, low pressure, and cook for 2 hours.

 

While the beef is cooking, prepare short grain brown rice. Place rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and let simmer for around 30-40 minutes or until all water has absorbed. Set aside.

 

When the meat is done, quick release pressure and remove roast. Add 2 Tbsp of cornstarch to the sauce in the Instant Pot. Stir well. Place roast back into the instant pot and shred with two forks. Close instant pot and turn to warm.

 

Next, heat olive oil in a large skillet. Sauté bell peppers in pan for 3-4 minutes. Season with salt, to taste. Serve beef with peppers, short grain brown rice, sesame seeds, and kimchi.

 

Makes 8 servings.

 

Pistachio Crusted Greek Chicken

  • 4 Tbsp olive oil, use divided

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 (10 oz.) package frozen spinach, thawed

  • Kosher salt and black pepper

  • 1 tsp dried oregano

  • 1 lemon, juiced and zest finely grated

  • 4 oz. feta cheese, crumbled

  • 4 boneless, skinless chicken breasts

  • ¾ cup pistachios, chopped

  • 1 pint cherry tomatoes, halved

Preheat oven to 425°F. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Sauté the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Squeeze all the liquid from the spinach and add to the onions. Add 1 tsp salt, ½ tsp pepper, the oregano and the lemon zest. Raise the heat to high and cook until all the liquid is gone, about 1 minute. Take off the heat and let cool while preparing the chicken.

 

Butterfly the chicken breasts by laying each one flat on a cutting board, placing one hand on top and with the edge of a sharp knife parallel to the cutting board, begin cutting down the length of the side of the breast. Carefully slice the breast in half width-wise almost to the other edge. Open up the chicken breast like a book.

 

Add the feta (if you are using it) to the spinach and stir to combine. Stuff each chicken breast with one forth of the stuffing, letting it overflow at the edges. Drizzle 1 Tbsp of olive oil in a rimmed baking dish and place the stuffed breasts on the baking dish, squeeze the lemon juice over and top with the chopped pistachios. Top the pistachios with a good pinch of salt and pepper and drizzle with 1 Tbsp of olive oil.

 

Place the halved tomatoes on the other baking dish and drizzle with the remaining Tbsp of olive oil, add 1 tsp salt and ½ tsp pepper. Toss to coat. Put both baking dishes in the oven and roast for 20 minutes or until the juices of the chicken run clear. Top the chicken breasts with the roasted tomatoes.

 

Makes 4 servings.

 

Roasted Red Pepper & Sausage Alfredo

  • ¾ lb Italian sausage

  • 4 cloves garlic, finely chopped

  • 1 Tbsp olive oil

  • 1 ½ cups milk, plus ¼ cup for the sauce

  • 1 ½ cups chicken broth, plus ¼ cup for the sauce

  • 1 (16 oz.) jar roasted red peppers, drained and pureed (you can do this in a food processor or blender)

  • 8 oz. goat cheese

  • ½ cup grated Parmesan

  • Salt and pepper, to taste

  • 3 handfuls fresh spinach

  • Kosher salt and freshly ground black pepper, to taste

  • 12 oz. pasta of your choice

Remove the casing from the sausage and discard the casing. To do this, simply cut along the side of the sausage with a sharp knife and peel off the pierced casing with your fingers.

 

In a large pot or high-walled pan, sauté the sausage meat with the garlic and olive oil over medium heat, until browned.

 

Stir in chicken broth, pureed roasted red pepper, milk and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional milk and chicken broth.

 

Stir in spinach, 1 handful at a time, and cook until wilted and hot.

 

Stir in the goat cheese and Parmesan. Continue to stir until melted. Remove from heat and serve.

 

Makes 6 servings.

 

Spinach & Pesto Pasta with Roasted Red Peppers & Ricotta

Pesto:

  • 1 clove garlic

  • ¼ cup fresh basil

  • 1 cup fresh packed baby spinach

  • 2 Tbsp hazelnuts

  • ¼ cup Parmesan cheese

  • 2 Tbsp olive oil

  • 2 Tbsp lemon juice

  • ¼ tsp sea salt

Pasta:

  • 8 oz. whole wheat pasta

  • 1 roasted red pepper, diced

  • ¹⁄3 cup fresh ricotta cheese

To make pesto, pulse garlic in a blender or food processor to mince. Add the remaining ingredients for the pesto and pulse until well combined. Taste and adjust flavors with olive oil, lemon juice, or sea salt if needed. If pesto needs to be thinned down slightly, add 1-2 Tbsp of extra olive oil or water.

Bring a pot of water to a boil with a pinch of salt. Add pasta, turn heat down, and cook until pasta is tender, 8-10 minutes. Remove from heat, drain, and place in a bowl. While pasta is still hot, add pesto and roasted red peppers. Sprinkle ricotta on top and fold into the pasta dish. Serve pasta while still warm.

Makes 2 servings.

 

Chicken Ritz Casserole

  • 4-5 chicken breasts

  • 1 can cream of chicken soup

  • ¾ cup sour cream

  • 1 Tbsp curry powder

  • Ritz crackers

  • Butter

Boil 4-5 chicken breasts until cooked then shred and put into a mixing bowl. Mix in can of cream of chicken soup, sour cream and curry powder. Put into a baking dish (doesn’t matter what size, mixture should be about 1-2 inches deep, I use 8x10”). Once chicken mixture is spread evenly, top entire dish with crumbled Ritz crackers and then pour a bit of melted butter over the top.

Bake at 350°F for ~45 minutes, the top should start to look crispy.

Makes 4-5 servings.

 

Sims Quiche

  • 1 Pillsbury pie crust

  • ¼ cup chopped green onion

  • 4 oz. Swiss cheese

  • 4 oz. sharp cheddar cheese

  • ½ cup mayo

  • 4-5 eggs

  • ½ cup milk

  • ¼ tsp salt

  • ¼ tsp dill

  • ½ cups mushroom

  • Spinach (line bottom)

  • Bacon / sausage

Combine all ingredients, bake at 400°F for 30 minutes. Rest pie for 10 minutes and serve.

Makes as many servings as you want to share...

 

Stuffed Acorn Squash

  • 2 medium acorn squash, halved, seeds removed

  • 4 slices bacon, diced

  • 1 medium onion, trimmed and diced

  • 1 green apple, peeled, cored and diced

  • 1 lb. ground beef or turkey

  • ¼ cup packed dark brown sugar

  • 1 tsp pumpkin pie spice

  • ½ tsp dried sage

  • ¼ tsp salt

  • ¼ tsp pepper

  • 2 Tbsp dry breadcrumbs

Heat oven to 350°F. Place squash halves cut-side down on a rimmed dish. Add 2 cups of water to dish and bake for 40 minutes. Meanwhile, cook bacon in a large nonstick skillet over medium heat for 4 minutes. Add onion and apple. Cook an additional 4 minutes, stirring occasionally. Stir in ground beef/turkey. Cook, breaking meet apart with a wooden spoon, for 5 minutes. 

 

Add brown sugar, pumpkin pie spice, sage, salt and pepper. Cook 1 minute. Remove from heat and stir in breadcrumbs. Drain water from baking dish and flip over squash. Spoon meat mixture into squash halves. Return to oven and bake at 350° for 20 minutes. Serve warm.

 

Makes enough servings.

 

Baked Salmon with Garlic & Dijon

  • 1½ lb salmon fillet

  • 2 Tbsp fresh parsley chopped

  • 2 Tbsp light olive oil (not extra virgin)

  • 2 Tbsp fresh lemon juice

  • 3 garlic cloves pressed

  • ½ Tbsp Dijon mustard

  • ½ tsp salt we use sea salt

  • ¹⁄ tsp black pepper

  • ½ lemon sliced into 4 rings

Preheat oven to 450˚F and line a rimmed baking sheet with SILPAT or foil. Slice salmon into 4 portions and arrange them on a lined baking sheet, skin side down. In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, ½ Tbsp Dijon, ½ tsp salt, and ⅛ tsp pepper.

 

Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don’t over-cook.

 

Makes 4 servings.

 

Chicken Avocado Burgers

  • 1 lb. ground chicken

  • 1 large ripe avocado, cut into chunks

  • 1 clove garlic, chopped

  • ¹⁄ cup gluten-free Panko crumbs or Almond meal 

  • 1 Poblano or Jalapeño pepper, minced
    (optional, but recommended)

  • ½ tsp salt

  • ¼ tsp pepper

Add all ingredients to a large bowl and toss gently. Shape into desired size patties. Grill 4-5 minutes on each side on an indoor grill pan or an outside grill at medium heat or until the internal temperature reaches 165°F.

 

Makes 4 servings

NOTE FROM STEPHANIE:
To keep it gluten-free, I usually serve without a bun and topped with white cheddar, garlic aioli and arugula!

 

Turkey Sweet Potato Skillet

  • 2 Tbsp extra virgin olive oil

  • 1 lb. free-range extra-lean ground turkey (or grass-fed beef)

  • 1 tsp garlic, minced

  • ½ cup onions, diced

  • ½ cup yellow pepper, diced

  • 1½ cups sweet potato, diced

  • Salt and fresh-ground black pepper

  • Pinch of red chili flakes

  • ½ cup mozzarella cheese, shredded

  • Fresh parsley for garnish

In a cast iron skillet, heat the olive oil over medium-high heat. Add the ground turkey and garlic. Using a wooden spoon to stir and break up the turkey, cook for about 5 minutes. Add the onions and yellow peppers and cook until the onions are soft and translucent. Add the sweet potato, red chili flakes, salt and pepper.

 

Preheat the oven to 400°F. On the stovetop, cover the skillet and cook until the sweet potatoes are tender, stirring occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potatoes faster.

 

When the sweet potatoes are tender, add the shredded mozzarella cheese and put the skillet in the preheated oven. When the cheese is melted and golden brown, remove from the oven. Garnish with parsley and serve.

 

Makes 4 servings.

 

Smoky Pork Pappardelle

  • One 2 lb. piece of boneless pork shoulder

  • Smoked sea salt

  • 2 Tbsp canola oil

  • 1 Granny Smith apple, cut into 1-inch dice

  • 1 medium onion, cut into 1-inch dice

  • 1 carrot, cut into 1-inch dice

  • 1 celery rib, cut into 1-inch dice

  • 2 garlic cloves, crushed

  • 3 thyme sprigs

  • ½ cup tomato paste

  • 1 cup dry white wine

  • 2 cups chicken stock or low-sodium broth

  • ¹⁄ cup Champagne vinegar

  • 3 Tbsp honey

  • 3 Tbsp mascarpone cheese

  • Freshly ground pepper

  • 1 lb. pappardelle pasta

  • 1 Tbsp chopped flat-leaf parsley

  • Extra virgin olive oil, for drizzling

Preheat the oven to 300°F. Season the pork with 1½ Tbsp of smoked salt. In a medium, enameled cast-iron casserole, heat the canola oil until shimmering. Add the pork and cook over moderately high heat, turning, until browned on all sides, 15 minutes. Transfer the pork to a plate.

 

Add the apple, onion, carrot, celery, garlic and thyme to the casserole and cook, stirring, until it deepens in color, about 2 minutes. Add the wine and bring to a boil. Add the chicken stock, vinegar and honey and bring to a simmer. Add the pork, cover and transfer the casserole to the oven. Braise the pork for about 3 hours, turning once halfway through, until very tender.

 

Transfer the pork to a plate. Strain the sauce into a large bowl, gently pressing on the solids. Pour the sauce back into the pot. Using 2 forks, shred the pork; discard any large pieces of fat. Transfer the shredded pork to the sauce and stir in the mascarpone. Season the sauce with smoked salt and pepper. Cover and keep warm.

 

Meanwhile, in a large pot of boiling salted water, cook the pappardelle until al dente. Drain the pasta and transfer to the casserole with the sauce. Toss the pasta with the sauce and the parsley over moderate heat until well coated, about 1 minute. Transfer the pasta to warm bowls. Drizzle with olive oil, sprinkle with smoked salt and serve.

 

Makes 6 servings.

 

NOTE FROM PETE:

For the luscious meat sauce here, I braise the pork with apples and honey, which adds some unexpected sweetness. I finish the pasta with a sprinkling of smoked salt. Once made, the sauce can be refrigerated for up to three days.

 

Rigatoni with Sausage & Fennel

  • 3 Tbsp good olive oil

  • 3 cups chopped fennel (1 large bulb)

  • 1 ½ cups chopped yellow onion

  • 1 ¼ lbs. sweet Italian sausages, casings removed

  • 2 tsp minced garlic (2 cloves)

  • ½ tsp whole fennel seeds, crushed with a mortar and pestle

  • ½ tsp crushed red pepper flakes

  • Kosher salt and freshly ground black pepper

  • 1 cup dry white wine

  • 1 cup heavy cream

  • ²⁄ cup half-and-half

  • 2 Tbsp tomato paste

  • 1 lb. rigatoni, such as De Cecco

  • 1.2 cup chopped parsley leaves

  • 1 cup freshly grated Italian Parmesan cheese, divided

Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onions and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt, and 1 tsp black pepper and cook for 1 minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.

 

Meanwhile, bring a large pot of water to a boil, add 2 Tbsp salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and ½ cup of the Parmesan. Serve hot in shallow bowls with the remaining ½ cup Parmesan on the side.

 

Makes 6 servings.

 

NOTE FROM HELEN:

This recipe works well if you make it ahead of time! Just spoon the pasta into gratin dishes, sprinkle with Parmesan, and refrigerate for up to a day. Bake for 20 minutes at 375°F.

 

Buttermilk Banana Chocolate Chip Muffins

  • 1¹⁄3 cup sugar

  • ½ cup butter, softened

  • 2 eggs

  • ½ cup buttermilk

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 2 cups flour

  • 1 tsp vanilla

  • 1¼ cups mashed ripe bananas

  • ½ cup semi sweet or milk chocolate chips

  • ½ cup dark chocolate chips

Preheat the oven to 300°F. Cream the butter and sugar together, then add the eggs one at a time, mixing well. Stir the baking soda into the buttermilk, then add to the sugar mixture. 

 

Sift the baking powder together with the flour and blend into the creamed mixture. Add the vanilla and ripe banana and mix until combined. Fold in the chocolate chips.

 

Grease and flour a cupcake tin (or use cupcake liners), then fill each compartment ¾ full with the batter. Bake at 300°F for 30-45 minutes, or until a toothpick comes out clean. Cool for 20-30 minutes and serve.

 

Makes 12-15 muffins.

 

Nutella Stuffed Chocolate Chip Cookies

  • 2¼ cup all-purpose flour

  • 1¼ tsp baking soda

  • ¼ tsp salt,

  • 2 sticks (1 cup) unsalted butter

  • 1¼ cup packed dark brown sugar

  • ¼ cup granulated sugar

  • 1 large egg, plus 1 yolk

  • 1½ tsp vanilla extract

  • 1 Tbsp plain Greek yogurt

  • ¾ cup semi-sweet chocolate chips

  • ½ cup milk chocolate chips

  • ½ cup dark chocolate chips

  • 1 jar Nutella

  • Coarse sea salt for garnish

In a medium bowl, whisk together the flour, baking soda and salt and set aside. 

 

To make the brown butter: cut the sticks of butter into Tbsp-sized pieces, then melt in a saucepan over medium heat. The butter will begin to foam, so make sure you whisk continually. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.

 

With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla and yogurt until combined. Slowly add the pre-mixed dry ingredients to the wet ingredients and mix on low until well combined. Add the chocolate chips and mix again until just combined. Cover the bowl and chill the dough in the refrigerator for 2 hours, along with the jar of Nutella.

 

Preheat the oven to 350°F. Once it is chilled, roll the dough into about 1½ Tbsp balls and flatten thinly into the palm of your hand. Place 1 Tbsp of chilled Nutella in the middle and fold the dough gently around it into a ball (doesn’t have to be perfect). Place the dough balls on a cookie sheet, 2 inches apart, and flatten VERY gently with your palm. 

 

Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets and sprinkle with a little coarse sea salt. After at least 2 minutes, remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Continue the baking process until all the dough is used.

 

Makes at least 2 dozen cookies.

 

Uncle Mike's Banana Bread

  • 2 cups mashed very ripe bananas (6 brown bananas)

  • 4 eggs

  • ²⁄3 cup canola oil, plus a little more to grease the bundt pan

  • 2 cups all-purpose flour, plus a little more for dusting the bundt pan

  • 2 cups sugar

  • 1 (3.5 oz.) box JELLO vanilla instant pudding mix

  • 1 tsp baking soda

  • 1 ½ tsp kosher salt

  • ¼ cup semi-sweet chocolate chips

  • Salted butter, for serving

Preheat the oven to 325°F. In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well (but gently, don’t use an electric mix here). Fold in the chocolate chips.

 

Grease and flour a Bundt pan (wipe canola oil inside the pan dust it with flour and tip it upside down to shake out any extra flour). Pour the batter into the pan. Bake until the cake springs back with lightly pressed and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Test with a toothpick at 50 minutes.

 

Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate. Let it cool, and cut it into slices. Rewarm and serve slices with salted butter.

 

Makes 12 servings.

 

NOTE FROM JACKIE:

Please make this in a bundt pan as it keep the banana bread extra moist (I know the word ‘moist’ is gross). Also, please use 6 bananas (not 5 or 5 and a half) as this is a critical element to this recipe. Lastly, please use the Jello branded vanilla pudding mix not the Jello banana pudding mix as it makes ALL the difference!

 

Apple Crisp

  • 3-4 medium sized apples

  • ½ tsp cinnamon

  • ½ cup brown sugar

  • ½ cup oatmeal

  • ½ cup sugar

  • ½ cup butter

  • ½ cup flour

Slice apples into 8x8-inch buttered pan. Sprinkle with ½ cup sugar and ½ tsp cinnamon. Place over low heat and partially cook while mixing topping.

 

Mix remaining ingredients together and spread over apples. Bake at 350°F for about 25 minutes or until browned.

 

Makes 9 servings.

 

NOTE FROM KIM:

This one is easy to remember, as everything is measured by halves!

 

Kim's Banana Bread

  • 3 bananas mashed

  • ½ cup butter (room temp)

  • ½ cup chopped nuts

  • 1 tsp baking soda

  • 1 cup sugar

  • 2 eggs

  • 2 cups flour

Cream butter and sugar Separately, mash bananas and add baking soda. Add mashed bananas to butter and sugar. Add eggs and beat well. Add flour, nuts and optional flavoring (cinnamon/nutmeg). Blend thoroughly.

 

Grease pan. Fill ¾ full. Bake for 1 hour at 350°F. Done when toothpick comes out clean from center of pan.

 

Makes... a certain amount of servings. We won’t tell.

 

Double Layer Pumpkin Cheesecake

  • 2 (8oz.) packages cream cheese

  • ½ cup pumpkin puree

  • 1 pinch ground cloves

  • 1 pinch ground nutmeg

  • ½ cup white sugar

  • 2 eggs

  • ½ tsp cinnamon

  • 1 tsp vanilla

  • Pie crust of your choice
    (graham cracker pie crust is excellent)

Preheat oven to 325°F. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time.

 

Spread 1 cup of batter and spread into bottom of pie crust – set aside. Add pumpkin, cinnamon, cloves and nutmeg to remaining batter and stir gently until blended Carefully spread over batter in crust.

 

Bake for 35-40 minutes or until center is almost set. Allow to cool, then refrigerate.

 

Makes maybe two servings. One for now, and one to hide in the back of the fridge for midnight snacking.

 

Lemon Cheese Bars

  • 1 box yellow or lemon cake mix

  • ¹⁄3 cup oil

  • 1 Tbsp lemon juice

  • 1 egg

  • 8 oz. cream cheese (softened)

  • ¹⁄3 cup sugar

Mix cake mix and oil until crumbly. Reserve 1 cup. Lightly pat remaining mixture into ungreased 9x13” pan. Bake for 15 minutes at 350°F.

 

Beat cream cheese, juice, sugar and egg until slightly smooth. Spread over the baked layer. Sprinkle the 1 cup of reserve mixture (add 1 Tbsp flour to make more crumbly) over cream cheese mixture. Bake 15 minutes at 350°F.

 

Makes as many servings as you care to share.

 

Noel's Banana Bread

  • ½ cup (1 stick) butter, at room temp

  • 1 cup sugar

  • 2 eggs

  • 1 ½ cups flour

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 cup mashed very ripe banana

  • ½ cup sour cream

  • 1 tsp vanilla extract

  • ½ cup chopped walnuts or pecans (optional)

  • ¼ cup chocolate chips (optional)

Preheat oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan; set aside. (You can use multiple smaller size loaf pans – will just need to adjust baking time.) In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs and beat to incorporate.

 

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Optional: Stir in nuts and/or chocolate chips.

 

Pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

 

Makes 8-10 servings.

 

Yellow Cake Mix Cookies

  • 1 box yellow cake mix

  • 2 eggs

  • ½ cup oil

  • 1 bag chocolate chips

Combine cake mix, eggs and oil. Mix well. Add chocolate chips to your liking. Place rounded spoonfuls on ungreased cookie sheet. Bake at 350°F for 8 minutes.

Makes not enough servings.