Mu Shu Pork *

1 Tbsp dark sesame oil

1 Tbsp minced fresh ginger

5 garlic cloves, minced

1 cup matchstick cut carrots

8 oz sliced fresh mushrooms

1 cup sliced green onions

4 cups thinly sliced napa cabbage

1/8 tsp salt

1 tsp sugar

12 oz boneless pork shoulder, trimmed and very thinly sliced

1 1/2 Tbsp water

2 Tbsp hoisin sauce

Cooked rice noodles or rice

Heat skillet over medium heat.  Add oil to pan and swirl to coat.  Add ginger and garlic; cook 30 seconds, stirring constantly.  Increase heat to medium high.  Add carrot and mushrooms; cook 2 minutes, stirring frequently.  Add onions and cabbage; cook 1-2 minutes or just until cabbage wilts.  Spoon cabbage mixture into a large bowl; stir in salt.  Wipe pan clean.  Return pan to medium high heat.  Combine pork and sugar; toss to coat.  Coat pan with nonstick cooking spray.  Add pork mixture to pan; cook 3 minutes or until pork is browned and done, stirring occasionally.  Carefully add 1 1/2 Tbsp water to pan, scraping pan to loosen browned bits.  Stir in hoisin sauce.  Add cabbage mixture to pan; toss gently to combine.  Spoon about 2/3 cup pork mixture atop rice or rice noodles.

Serves 4

Fried Egg Sandwich with Chorizo and Poblano *

1/2 cup sour cream
1 Tbsp minced chipotle in adobo
2 tsp olive oil
4 oz chorizo, removed from casing
1 poblano chile, cored, seeded and cut into 2 inch long strips
1/2 white onion, sliced into strips or thin rings
Coarse salt and freshly ground black pepper
2 large eggs
2 brioche style hamburger buns
1/2 avocado, pitted and thinly sliced

Stir together sour cream and chipotle.  Heat 1 tsp oil in large skillet.  Add chorizo and cook, stirring occasionally and breaking up into bite size pieces, until just cooked through and browned.  Transfer to a paper towel lined plate, leaving as much fat in pan as possible.  Add poblano and onion to skillet; season with salt.  .  Cook, stirring occasionally, until golden brown and beginning to soften, about 7-8 minutes.  Transfer to a plate. Wipe skillet clean and return to medium heat.  Add 1 tsp oil.  Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3-4 minutes.  Spread chipotle cream onto buns.  Divide chorizo, poblano, and onion between rolls.  Top with eggs and avocado. 

Serves 2

Chicken Zucchini Enchiladas *

1 tsp olive oil
1 zucchini, chopped
2 boneless skinless chicken breast, cooked and shredded
1/2 cup corn

1/2 cup canned black beans, rinsed and drains
1 cup onion, diced
2 cloves garlic, minced
salt
1/4 tsp oregano
1 tsp chili powder
1/3 cup chicken  broth
1/2 cup tomato sauce
8 whole wheat flour tortillas
enchilada sauce
1 cup shredded colby jack cheese

Heat olive oil in large skillet.  Saute garlic, onion and zucchini until soft.  Add chicken, beans, corn, salt (to taste), oregano, chili powder , chicken broth and tomato sauce.  Cook for 5 minutes and remove from heat.  Stir in 1/4 cup cheese.  Preheat oven 350.  Spoon thin layer of enchilada sauce on bottom of 13x9 pan.  Place about 1/2 cup of the chicken mixture in each tortilla and roll up.  Place prepared enchiladas in the pan.  Cover with enchilada sauce and sprinkle with remaining cheese.  Bake 25-30 minutes or until cheese is melted and enchiladas are hot.

Serves 4

Roasted Salmon with Thyme and Honey Mustard Glaze *

10 thyme sprigs
3 pounds skin on salmon filet, bones removed
1/4 cup dijon mustard
2 Tbsp honey
1 tsp  rice wine vinegar
2  tsp fresh thyme leaves
1 tsp salt
1/2 tsp freshly ground black pepper
1 lemon, thinly sliced

Preheat oven to 450.  Line a baking sheet with parchment paper.  Arrange thyme sprigs on parchment.  Place salmon, skin side down, on top of the thyme.  Combine mustard, honey, and vinegar in a bowl.  Brush mixture evenly over top of salmon.  Sprinkle salmon with 2 tsp thyme leaves, salt and pepper.  Arrange lemon slices over salmon.  If salmon pieces are of different thickness, tent foil over baking sheet before placing in oven to help keep thinner pieces from getting too dried out.  Bake salmon at 450 in center of oven for 26 minutes or until desired degree of doneness.

Serves 6

Mixed Berry Smoothie *

1/3 cup orange juice
1/3 cup strawberries
1/3 cup raspberries
1/3 cup blueberries
1 cup ice cubes

Combine all ingredients in a blender.  Process for 45 seconds or until smooth. 

Serves 1

Jalapeno Burgers *

1 Tbsp EVOO
1 tsp butter
1 onion, halved and thinly sliced
Dash salt
Dash sugar
2/3 cup jalapeno pepper jelly
1 tsp salt
1/2 tsp pepper
2 pounds ground beef
Hamburger buns
4 Tbsp goat cheese, crumbled (or cut into slices)
Thinly sliced jalapenos

In small skillet, heat oil and butter.  Add onion, dashes of salt and sugar; cook and stir 3-4 minutes or until onion is softened.  Reduce heat to medium; cook 4-6 minutes or until deep golden brown, stirring occasionally.  In large bowl, mix jelly, salt and pepper.  Add beef; mix lightly but thoroughly.  Shape into 6 patties.  Grill burgers to desired doneness.  Serve on buns with caramelized onions, cheese and sliced jalapenos.

Serves 6

Tiramisu Cheesecake *

1 box (12 oz) Nilla Wafers
5 tsp instant coffee
4 pkg (8 oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
4 eggs
1 cup cool whip
2 Tbsp unsweetened cocoa powder

Preheat oven to 325.  Line 13x9 pan with foil.  Layer half of the wafers on bottom of prepared pan.  Dissolve 2 tsp. of the coffee granules in 2 Tbsp of hot water.  Brush wafers with half of the dissolved coffee mixture; set remaining aside.  Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended .  Add sour cream; mix well.  Add eggs, one at a time, mixing on low speed after each addition just until blended.  Dissolve remaining 3 tsp coffee granules in 1 Tbsp hot water.  Remove 3 1/2 cups of batter; place in medium bowl.  Stir in dissolved coffee.  Pour coffee flavored batter over wafers in baking pan.  Layer remaining wafers over batter.  Brush wafers with reserved dissolved coffee. Pour remaining plain batter over wafers. Bake 45 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or overnight.  Lift cheesecake from pan, using foil handles.  Spread with whipped topping; sprinkle with cocoa. Cut into 16 pieces to serve. 

Red Velvet Milky Way Brownies *

Brownies:
1 box red velvet cake mix
1 stick butter, melted
1 egg
1/2 cup evaporated milk
15-20 fun size Milky Way bars

Frosting:
4 Tbsp salted butter
2 Tbsp unsweetened cocoa powder
3 Tbsp whole milk
1/4 tsp vanilla extract
1 2/3 cups powdered sugar
4 oz white chocolate, melted

Brownies:  Heat oven to 350 degrees.  Line and 8x8 pan with foil.  Spray nonstick baking spray on foil and set aside.  Stir together cake mix, melted butter, egg, and evaporated milk in a large bowl until smooth.  Spread half of the batter into prepared pan.  Bake for 8 minutes.  Place Milky Way bars over the entire surface of the brownies, then spoon remaining batter over the top.  Spread so the batter covers them completely.  Bake for 20 minutes or until knife inserted in middle comes out with no red velvet uncooked material on it (knife will have some caramel/chocolate from bars though).  Set aside to cool.

Frosting:  In a small saucepan, melt butter over medium heat.  Whisk in cocoa powder and milk, whisking until mixture comes to a boil.  Remove from heat and whisk in powdered sugar and vanilla until smooth.  Pour over cooled brownies, spreading evenly.  Melt white chocolate and drizzle over brownies.  Cool to room temperature, then cover and chill until firm before removing foil and cutting into squares.

Mexican Lasagna *

2 onions, peeled and chopped
3 cloves garlic, minced
1 Tbsp olive oil
2 (15 oz each) cans pinto beans, rinsed and drained
1 (4 oz) can chopped green chiles
2 (15 oz each) cans chili style tomatoes
2 Tbsp chili powder
1 Tbsp cumin
8 corn tortillas
2 cups shredded cheddar cheese

Saute onions and garlic for a few minutes in olive oil.  Add beans, chiles, tomatoes, chili powder and cumin.  Simmer for 20 minutes, stirring occasionally.  Preheat oven to 350.  Spread 1/3 of the bean mixture in 9x13 dish.  Top with 4 tortillas and 1 cup of cheese.  Top with half of the remaining bean mixture, remaining 4 tortillas and remaining 1 cup of cheese.  Top with the remaining bean mixture.  Cover with foil and bake about 35 minutes.

Serves 6

Creamy Asparagus and Bacon Penne *

2 Tbsp all purpose flour
2 Tbsp butter, softened
1 tsp olive oil
3 oz chopped bacon
8 oz sliced mushrooms
2 Tbsp lemon juice
2 Tbsp water
1 tsp salt
4 cups chicken stock
3 cups milk
12 oz uncooked whole wheat penne
1 bay leaf
1 cup frozen green peas
12 oz asparagus, trimmed and cut into 2 inch pieces
1 Tbsp fresh thyme
3 Tbsp chopped fresh parsley
1 tsp grated lemon rind
3/4 tsp freshly ground black pepper

Combine flour and butter in a bowl until a paste forms.  Place a large high sided saute pan over medium high heat.  Add oil to pan; swirl to coat.  Add bacon; cook 2 minutes, stirring frequently.  Add mushrooms; saute 5 minutes or until browned and liquid evaporates.  Add lemon juice and water.  Cook 2 minutes or until liquid is absorbed, stirring to loosen browned bits.  Stir in 1/4 teaspoon salt.  Transfer mixture to a plate.  Add stock, 2 cups milk, penne, and bay leaf to pan; bring to a boil.  Cook 8 minutes, stirring occasionally.  Stir in peas, asparagus, and 1/2 teaspoon salt; cook 2 minutes, stirring frequently.  Stir in remaining 1/4 teaspoon salt, remaining 1 cup milk, and thyme.  Cook 2 minutes.  Add butter flour paste in pieces, stirring constantly to combine and thicken.  Remove from heat; stir in mushroom mixture, parsley, lemon rind and black pepper.

Serves 6

Bacony Potato Soup *

8-10 large red skinned potatoes
1 pound sliced bacon, cut into 2 inch pieces
1 stick butter
 1/2 cups onion, diced
2 teaspoons garlic, minced
3/4 cup flour
5 cups chicken broth
1 1/2 cups milk
1 1/2 cups heavy cream
2 teaspoons salt
1/4 teaspoon pepper
1/3 cup sour cream
1 1/2 cups shredded pepperjack cheese

Cook potatoes until tender but not completely done.  This can be done by baking, boiling, or microwave, whatever your preference.  Fry bacon pieces in a large stew pot.  Remove from pot to a paper towel lined plate.  Pour bacon grease out, but do not clean pot.  A little bacon grease left in is ok.  Add butter, chopped onion, and garlic.  Saute until soft.  Add flour and stir until dissolved.  Add milk and chicken broth.  Cube cooked potatoes and add to soup.  Reduce heat and simmer for 15 minutes.  Smash potatoes after this simmer if you desire.  Add heavy cream, salt, pepper and bacon to pot.  Bring to a boil.  Reduce heat and simmer an additional 10-15 minutes.  Stir in sour cream and cheese.  Stir until melted. 

Serves 8