Smoky Chipotle Lime Marinated Chicken

 1/4 cup avocado oil
4 garlic cloves, minced
3 chipotle peppers in adobo, minced
2 Tbsp soy sauce
1/4 cup minced fresh cilantro
2 Tbsp honey
1 tsp smoked paprika
1 tsp regular paprika
1 tsp oregano
1/2 tsp cumin
Zest of 1/2 lime
2 Tbsp lime juice
2 tsp salt
1 tsp black pepper
2 pounds boneless skinless chicken thighs

In a shallow dish, whisk together avocado oil, minced garlic, chipotle peppers, soy sauce, cilantro, honey, smoked paprika, regular paprika, oregano, cumin, lime zest, lime juice, salt and pepper.  Set aside.  Place chicken in the marinade and toss until chicken is very well coated.  Cover and refrigerate for at least 2 hours, up to 24 hours.  After marinating, place chicken in slow cooker and cook on low 8 hours**.  Shred or slice chicken.  Serve with rice, vegetables, or taco fixings.

**Other ways to cook: grill until temp reaches 165 degrees or place on baking sheet and bake at 400 for 25-35 minutes or until temp reaches 165 degrees.  

Serves 6

Pork Schnitzel

 1/2 cup flour
1 egg
1 Tbsp water
2 tsp dried parsley (or 1 Tbsp finely chopped fresh)
1 1/2 cups panko bread crumbs
4 (1/4 inch thick) boneless pork loin chops (about 1 pound)
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp lemon juice

Preheat air fryer to 400.  Put flour in shallow dish.  In another shallow dish, beat together egg, water and parsley.  Put panko in third shallow dish.  Sprinkle pork chops with salt and pepper.  Brush with lemon juice.  Dredge each pork chop in flour, then in egg mixture, then in panko, pressing to adhere.  Coat both sides of breaded chops with cooking spray.  Working in batches if needed, arrange breaded chops in an even layer in air fryer basket.  Allow space between chops, do not crowd.  Cook 5 minutes.  Turn chops; lightly coat any dry areas with cooking spray.  Continue cooking until browned and crisp, about 5 minutes more.  

Air Fryer Coconut Shrimp

 1/3 cup mayo
1 tsp lime zest
1 Tbsp lime juice
2 tsp honey
1 tsp salt
1 serrano pepper, minced
1/2 cup flour
1 1/2 tsp black pepper
2 eggs
1 cup unsweetened flaked coconut
1/2 cup panko bread crumbs
1 pound frozen, peeled, deveined large shrimp, thawed and patted dry

For dipping sauce, whisk together mayo, lime zest, lime juice, honey and 1/4 tsp salt in a small bowl.  Stir in serrano.  Refrigerate until ready to serve.  In a shallow dish, stir together flour, black pepper, and 1/4 tsp salt.  In a second shallow dish, lightly beat eggs.  In a third shallow dish, stir together panko and coconut.  

Dredge each shrimp in flour, dip into egg, and then into coconut mixture.  Press to adhere coconut.  Transfer to a plate and coat with nonstick cooking spray.  Preheat air fryer to 390.  Arrange shrimp in a single layer in basket.  Leave space between shrimp, do not overcrowd basket.  Air fry, turning once halfway through, about 5-6 minutes or until golden.  Transfer to a wire rack and season with 1/4 tsp salt (do not skip this!!)

Serve with dipping sauce.

Brazilian Brothy Fish

 1 Tbsp EVOO
2 cups thinly sliced yellow onion
1 1/2 tsp salt
2 Tbsp tomato paste
4 tsp minced garlic
2 tsp paprika
1 tsp cumin
1/2 tsp cayenne pepper
1 can (13.5 oz) coconut milk
1 tsp soy sauce
1 thinly sliced red bell pepper
3/4 cup thinly sliced jalapeno
2 pounds frozen skinless sea bass, thawed and cut into 2 inch pieces (or cod/flounder)
1/4 cup chopped fresh cilantro
2 Tbsp lime juice
3 cups cooked white rice

Heat oil in large skillet over medium heat.  Add onions and 1 tsp salt; cook, stirring often until onion begins to soften, about 4 minutes.  Add tomato paste, garlic, paprika, cumin, and cayenne pepper.  Cook, stirring often, until mixture thickens to a dark red paste like consistency and browned bits begin to form on the pan bottom, about 3-4 minutes.  Stir in coconut milk, soy sauce, bell pepper and jalapeno.  Bring to a simmer over medium heat.  Add fish to skillet; stir gently.  Cook, covered, over medium heat just until fish flakes easily with a fork, about 5 minutes.  Remove from heat.  Gently stir in cilantro, lime juice and remaining 1/2 tsp salt.  Serve over rice.

Osso Buco

 4 large veal shanks (can use beef shanks or short ribs)
1 1/2 tsp salt
1 tsp black pepper
1 sprig fresh rosemary
2 sprigs fresh oregano
8 sprigs thyme
kitchen twine
6 oz diced pancetta
2 Tbsp butter
1 cup finely diced yellow onion
1 cup finely diced carrot
3/4 cup finely diced celery
2 Tbsp tomato paste
4 garlic cloves, minced
1 tsp crushed red pepper flakes
1 1/2 cups dry white wine (or chicken stock)

Gremolata:
1 cup finely chopped parsley
2 garlic cloves, minced
Zest of 1 lemon
Flakey salt

Pat meat dry with a paper towel.  Season generously with salt and pepper.  Dredge each piece of meat lightly in flour, shaking off any excess.  Tie herbs (rosemary, oregano and thyme) together with kitchen twine to create a bouquet.  Set aside.  Heat a large dutch oven over medium heat.  Add diced pancetta and cook until its crispy and golden, about 4-5 minutes.  Remove pancetta with a slotted spoon and set it aside, leaving fat in the pot.  Increase the heat to medium high.  Add meat to the pot and sear on all sides until they are golden brown, about 3-4 minutes per side.  Remove the shanks and set them aside with pancetta.  In the same pot, add the butter and let it melt.  Add the diced onion, carrot, and celery.  Saute until the vegetables are soft and translucent, about 5-7 minutes.  Add minced garlic, tomato paste, and crushed red pepper flakes, cooking for another 2-3 minutes until fragrant.  Pour in white wine,, scraping up any browned bits from the bottom of the pot.  Bring the mixture to a simmer and let it cook for about 5 minutes to reduce slightly.  Return the pancetta to the pot and stir to combine.  Nestle the meat into the sauce and nestle the herb bouquet into the sauce.  Ensure the liquid covers at least half of the meat.  Add additional wine or broth if needed.  Bring to a gentle simmer.  Reduce heat to low, cover the pot, and let the osso buco braise for about 1 1/2 to 2 hours.  The meat should be tender and easily fall off the bone.  Check occasionally and turn shanks ensuring they don't dry out.  In a small bowl, combine the parsley, garlic, lemon zest, and a pinch of flakey salt, stir to combine and set aside.  Once the osso buco is cooked, remove the herb bouquet and discard it.  Serve with shanks with the sauce spooned over them.  Finish with a spoonful of gremolata over the top for freshness.  

Serves 4

Nuoc Cham Brussels Sprouts

 Sprouts:
1 pound Brussel Sprouts, woody ends removed and halved lengthwise
1 1/2 tsp toasted sesame oil
2 Tbsp EVOO
1 tsp salt
1/2 tsp black pepper

Nuoc Cham Sauce:  
1 clove garlic, minced
1 fresno chili, thinly sliced
1 shallot, very thinly sliced
1/4 cup lime juice
1 Tbsp coconut aminos
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup roughly chopped dry roasted peanuts
1/4 cup fresh chopped cilantro

Preheat oven to 400 and line a large baking sheet with parchment paper.  Place brussels sprouts on the prepared baking sheet and drizzle with sesame oil, EVOO, salt and pepper.  Toss until well coated and then spread into a single layer.  Transfer to the oven to roast until tender and golden, about 30 minutes, tossing halfway through.  Meanwhile, in a small bowl, combine garlic, fresno chili, shallot, lime juice, coconut aminos, fish sauce, and sugar and stir until very well combined.  Set aside to allow the shallots and chiles to slightly pickle while the brussels are cooking.  When the brussel sprouts are done, transfer them to a large bowl and pour the nuoc cham sauce over them.  Toss until the brussels are well coated in sauce.  Top with peanuts and cilantro.  

Serves 4

Green Curry Chicken Soup

 2 Tbsp avocado oil
1/2 cup diced shallot
3 garlic cloves, minced
1 Tbsp ginger paste
2 cups stemmed and thinly sliced portabello mushrooms
3 oz thai green curry paste
6 cups chicken broth
1 (14 oz) unsweetened full fat coconut milk
2 Tbsp coconut aminos
2 Tbsp fish sauce
Grated zest of 1 lim
2 Tbsp lime juice
1 Tbsp sugar
1 1/2 pounds boneless skinless chicken breasts, thinly sliced (shortcut:  use 3 cans cooked chicken breast)
2 heads baby bok choy, roughly chopped
8-16 oz rice noodles (more if you want a less soupy version of this bowl)
For toppings:
Fresh thai basil leaves
Fresh cilantro, roughly chopped
2 green onions, thinly sliced

Bring a saucepan of water to boil for rice noodles.  Wait until end before actually cooking noodles though.  In a large pot, heat oil over heat.  Add shallot, garlic and ginger and cook, stirring, until the veggies are tender, about 2 minutes.  Add mushrooms and continue to cook, stirring until mushrooms are slightly tender, about 2 minutes.  Add green curry paste and stir until well combined.  Continue stirring and slowly pour in broth.  Add coconut milk, coconut aminos, fish sauce, lime zest, lime juice, and sugar.  Stir to combine.  Increase heat to medium heat and bring soup to a simmer.  Add sliced chicken, cover, and let simmer until the chicken is cooked through, 8-10 minutes.  (If you are using canned chicken, drain chicken and add to soup and allow it to warm up, about 2-3 minutes).  Stir in bok choy.  Right before serving, add rice noodles to the pan of boiling water and cook according to package directions.  Ladle soup into a bowl and place a nest of rice noodles into the broth.  Top with thai basil, cilantro, and green onions.  

Serves 5

Baked Beans

 6 slices bacon, halved
1 1/2 cups white onion, chopped

1 green pepper, chopped 
**1 jalapeno, minced, if you want some extra spice**
4 (14 oz) cans pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
3-4 Tbsp white vinegar (I use less due to family preferences)
2 tsp dry mustard

Preheat oven to 325.  Fry bacon in large skillet until bacon has very slightly partially cooked and released 3-4Tbsp drippings.  DO NOT FULLY COOK OR IT WILL BURN IN OVEN LATER.  Remove baocn from pan and place on paper towel lined plate.  Add onion and pepper(s) to bacon drippings and saute until tender, about 5-7 minutes.  Add beans and remaining ingredients to the pan; bring to a simmer.  Pour flavored beans into a greased 13x9 pan.  Top with bacon slices, then bake until beans are bubbly and sauce is consistency of pancake syrup, about 2 hours.  Let stand to thicken slightly before serving.

Loaded Potato Leek Soup

 6 slices bacon, diced
2 cups diced yellow onion
3 large leeks, white and light green parts only, well rinsed and sliced
6 garlic cloves, minced
2 tsp salt
1 tsp black pepper
2 1/2 pounds yukon gold potatoes, unpeeled, cut into cubes
6 cups vegetable broth
14 oz can unsweetened full fat coconut milk
3 bay leaves
1 tsp dried thyme
2 Tbsp lemon juice
Additional toppings, if desired:  chopped fresh chives, shredded cheddar cheese, sliced green onions, croutons (for a little crunch), etc

Add bacon to large pot.  Set the pan over medium heat and cook, tossing occasionally, until just crisp and fat has rendered, about 7 minutes.  Transfer cooked bacon to plate lined with paper towels and set aside, reserving the bacon fat in the pot.  Add onion, leeks, garlic, salt and pepper to the pot and cook, stirring, until the vegetables are tender, about 7 minutes.  Add potatoes, broth, coconut milk, bay leaves, and thyme.  Stir to combine and bring soup to a boil.  Reduce heat to a light simmer; cover.  Cook until potatoes are fork tender, about 15-20 minutes.  Discard bay leaves.  Using an immersion blender, blend the soup until just smooth.  Stir in lemon juice and add salt as needed to taste.  Top with reserved bacon bits and other toppings, as desired.  

Serves 6

California Turkey Salad with Raspberry Vinaigrette

 Raspberry Vinaigrette:
1 cup raspberries
1/4 EVOO
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp rice vinegar
2 tsp honey
1 garlic clove, minced
1/2 tsp chipotle chile powder
1 tsp salt
1/2 tsp black pepper

Salad:
8 cups baby arugula
2 cups alfalfa sprouts
1/2 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1 avocado, thinly sliced
1 pound thinly sliced smoked turkey
1 cup grated or shredded Havarti cheese
1/2 cup slivered almonds, toasted

Raspberry Vinaigrette:  In a blender, combine raspberries, oil, mustard, lemon juice, vinegar, honey, garlic, chile powder, salt and pepper.  Blend until dressing is smooth and fully combined.  

Salad:  Divide arugula, sprouts, onion, tomato and avocado between 4 plates.  Tear the turkey into bite size pieces and place it in the corner of each plate.  Sprinkle each plate with cheese and slivered almonds.  Drizzle with dressing.  

Serves 4