King Ranch Casserole

 2 Tbsp EVOO
1 red bell pepper, finely diced
1 cup finely diced yellow onion
1 cup seeded and finely diced poblano pepper
1/4 cup seeded and finely diced jalapeno pepper
1 cup finely diced mushrooms
2 tsp salt
1 tsp black pepper
4 cups chopped COOKED chicken
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp ground cayenne pepper
2 Tbsp flour
1 cup chicken broth
1 can diced tomatoes and green chiles
1 can (4 oz) diced green chiles
5 oz plain greek yogurt

8 (6 inch) round corn tortillas, halved and sliced into 1/2 inch strips
2 Tbsp lime juice
2 cups shredded cheddar cheese
Cilantro for garnish, if desired

Preheat oven to 400.  Heat oil in large deep OVEN SAFE skillet over medium heat.  Add bell pepper, onion, poblanos, jalapenos, mushrooms, salt and pepper.  Cook, stirring, until veggies are tender, about 5 minutes.  Add chicken, garlic, cumin, oregano, and cayenne pepper.  Stir to combine.  Sprinkle in flour and stir until well combined.  Cook about 2 minutes more lightly toasted the flour.  While stirring, slowly pour in broth until it is well incorporated.  The mixture should be thick.  Reduce heat to low.  Stir in can of diced tomatoes and green chiles, green chiles, and yogurt until well combined.  Top with corn tortilla strips, lime juice, and 1 cup cheese.  Gently fold into mixture until well combined.  Spread into an even layer and sprinkle the top with the remaining 1 cup of cheese.  Transfer to oven and bake until the cheese is melty, bubbly, and lightly browned, about 15-20 minutes.  Remove from the oven and let rest for 5-10 minutes for the sauce to cool slightly.  Garnish with cilantro if desired.

Serves 4

Chicken Fajita Pasta

 1 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 pound boneless, skinless chicken breasts, cut into bite size pieces
1 Tbsp EVOO
1/2 red onion, cut into 1/2 inch wedges
2 cloves garlic, minced
1 cup chicken broth
2 cups water
1/2 pound penne pasta (or other medium length tube pasta)
2 bell peppers, thinly sliced
1/3 cup whipping cream
1 cup salsa
2 cups shredded mexican 4 cheese blend
Chopped fresh cilantro

For spice blend, combine chili powder, cumin, salt, onion powder, garlic powder and oregano in a small bowl.  Sprinkle half of the spice blend over uncooked chicken.  Heat EVOO in large pot (or deep skillet) over medium high heat.  Cook chicken, stirring occasionally, until lightly browned, 5-6 minutes.  Transfer to a plate.  Chicken will not be cooked fully at this point.  Add more oil to pot if needed.  Cook onion and garlic, stirring frequently, until softened, 2-3 minutes.  Add broth and use a wooden spoon to scrape any browned bits from bottom of pot.  Stir in water and pasta.  Add chicken and peppers and bring to a boil.  Make sure all pasta is submerged in liquid to cook.  You may need to add water (1/4 cup at a time) to ensure all pasta is covered, but don't go overboard adding water.  Reduce heat to low and simmer gently, covered and stirring occasionally until pasta is cooked through, about 15 minutes.  Stir in remaining spice blend, cream and salsa.  Add cheese and stir until melted.  Sprinkle with cilantro.

Serves 5

Coconut Chickpea Curry

 2 Tbsp EVOO
1 yellow onion, chopped
3 cloves minced garlic
1 Tbsp minced ginger
2 Tbsp thai red curry paste
1 can (14 oz) can unsweetened coconut milk, shaken well
1 cup vegetable broth
1/2 tsp salt
2 (15 oz each) cans chickpeas, rinsed and drained
5 oz baby spinach, rinsed
1 Tbsp lime juice
2 cups cooked rice
1/2 cup coarsely chopped crunchy roasted edamame, sea salt or sriracha flavored (The Only Bean brand is what I use) **substitutes - toasted cashews, toasted peanuts, toasted almonds
Toppings:  chopped fresh cilantro, lime wedges, toasted naan

Heat oil in large skillet.  Cook onion, stirring frequently, until softened, about 4 minutes.  Add garlic and ginger to skillet; cook, stirring constantly, until fragrant, about 1 minute.  Add curry paste; cook, stirring constantly, until slightly darkened and vegetables are coated, about 1 minute.  Stir in coconut milk, broth and salt.  Increase heat to med-high and bring to a boil.  Stir in chickpeas.  Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, 15-20 minutes.  Remove from heat and add spinach; stir until wilted, about 1 minute.  Stir in lime juice.  Divide rice among 4 bowls; spoon curry over rice and sprinkle with edamame, cilantro and serve with lime wedges and naan.

Serves 4

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