Pop Tart Cookie Bars *

 4 cups super fine almond flour
1 1/3 cup tapioca flour
1/2 tsp kosher salt
1/4 tsp baking soda
6 Tbsp butter, melted
1/3 cup maple syrup
2 tsp vanilla extract
1 large egg
2/3 cup strawberry preserves
1 cup powdered sugar (if using sugar substitute, do 1/2 substitute and 1/2 real)
2 Tbsp almond milk
1/2 tsp vanilla extract
1 Tbsp rainbow sprinkles

Preheat oven to 350.  Line 9x9 baking pan with parchment paper and spray with nonstick spray.  In a large bowl, add almond flour, tapioca flour, salt, and baking soda.  Whisk to combine until there are no lumps.  Add melted butter, maple syrup, vanilla, and egg.  Stir until well combine and a dough forms.  Transfer half of the dough into prepared pan and press into an even layer.  Next, spread strawberry preserves onto base and spread into an even layer.  Take two sheets of parchment paper about 10x10 each.  Place first sheet on counter and place remaining dough in center.  Top with second piece of parchment paper and use a rolling pin to roll the dough into a 9x9 square.  The parchment paper/rolling pin is necessary as dough will likely be very sticky and difficult to shape.  Gently slide the rolled dough with the bottom sheet of parchment paper off the counter and carefully flip on top of the jam.  Gently press down on the edges until most of the jam is covered.  Bake for 20 minutes until the top is golden brown.  Remove from oven and let cool in the pan for at least an hour.  Once cooled, transfer to a baking rack to finish cooling.  In a medium bowl, whisk together powdered sugar, almond milk, and vanilla.  You may have to adjust amount of almond milk to get to a spreadable consistency.  Once bars are completely cooled, add frosting, spreading with a spatula and top with sprinkles.  Place in fridge and allow frosting to harden, at least 15 minutes. 

Creamy Cajun Salmon *

 1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1/4-1/2 tsp cayenne pepper, according to your spiciness preference
4 salmon fillets, for a total of 2 pounds
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp EVOO
2 garlic cloves, minced
1/2 cup finely diced shallot
1 red bell pepper, diced
2 tsp dijon mustard
1 cup unsweetened full fat coconut milk
1/2 cup chicken broth
2 Tbsp lemon juice
2 cups baby spinach
2 Tbsp finely chopped fresh parsley

In small bowl, mix paprika, oregano, rosemary, thyme, and cayenne.  Pat the fish very dry with paper towel.  Season both sides with salt, black pepper, and 3 tsp seasoning mixture.  Cover baking sheet with parchment paper and place fish on sheet.  Set rest of seasoning mixture aside for veggies.  Preheat oven to 375.  Cook fish for approximately 10-12 minutes.  Cooking time may need to be adjusted (more or less time) depending on thickness of filets.  Cook to internal temperature of 135 degrees (this is not a fully cooked temp, but fish will continue to cook in a later step).  Add EVOO to large skillet and heat at medium heat.  Add garlic, shallot, and bell pepper and cook, stirring occasionally, until bell pepper is tender, about 3-4 minutes. Add reserved seasoning mixture and cook, stirring, toasting the spices until fragrant, about 1 minute.  Add mustard, coconut milk, stock and lemon juice and stir to combine.  Bring sce uato a simmer and cook, stirring, until the sauce begins to thicken a little bit, about 3-4 minutes.  Stir in spinach until just wilted.  Reduce heat to light simmer and nestle cooked fish into the sauce.  Continue to cook, uncovered, until the fish is cooked through and flakes easily with a fork, 3-5 minutes (or internal temperature of 145).  Garnish with parsley.  

Chocolate Pumpkin Cheesecake *

 Crust:

9 oz oreo cookies
2 Tbsp butter, melted

Filling:

16 oz plain cream cheese, at room temperature,
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
3 Tbsp a.p. flour
1 Tbsp pumpkin pie spice
1/2 tsp salt
4 oz dark chocolate, chopped

Preheat oven to 350 degrees.  Line bottom and sides of 8-inch square baking dish with parchment paper, leaving overhang on all sides.  In a food processor, blend cookies until finely ground, add butter, and pulse until moistened.  Transfer crumb mixture to prepared pan and gently press into bottom.  Bake until fragrant and slightly firm, 12-14 minutes.  Set aside to cool.  Place cream cheese in food processor; blend until smooth.  Add sugar, pumpkin puree, eggs, flour, pumpkin pie spice and salt.  Process until combined.  Set aside.  Pour remaining pumpkin mixture into prepared pan.  Drop dollops of chocolate mixture onto pumpkin mixture, swirl.  Bake until cheesecake is set but jiggles slightly when gently shake, about 40-50 minutes.  Cool in pan.  Cover; chill until firm, at least 2 hours.  Using overhang, transfer cake to work surface.  With a knife dipped in water, cut into 16 squares.  Store in airtight container in refrigerator.  These can also be frozen and set out to come to room temperature before serving.  

Spicy Curried Shrimp and Veggie Couscous *

 Curry Sauce:

1 cup plain greek yogurt
2 Tbsp EVOO
2 garlic cloves, minced
1 Tbsp curry powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne, decrease to 1/4 tsp if you want it more mild

Spicy Curried Couscous:

1 1/2 cups israeli couscous (or orzo pasta)
1 1/2 tsp salt
1 tsp black pepper
1/4 cup freshly chopped cilantro
1 zucchini, halved lengthwise and sliced into half moons
1 red bell pepper, diced
1/2 red onion, diced
2 Tbsp EVOO

Shrimp:

1 pound peeled deveined and tail off shrimp
1/4 cup curry sauce
1/2 tsp salt
1/2 tsp black pepper

Bring a medium pot of water to boil.  Meanwhile, add all curry sauce ingredients to a large bowl.  Whisk until well combined.  Set 1/4 cup sauce mixture aside in a separate bowl to use for the shrimp later.  Add couscous (or orzo) and cook until al dente according to package directions.  When done, drain then add to the large bowl with curry sauce mixture and toss so that the couscous is well coated.  Add 1 tsp salt and 1/2 tsp pepper and cilantro.  In a large skillet, heat EVOO.  Add zucchini, red bell pepper and onion.  Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper and stir.  Cook on med low heat for 3 minutes.  while veggies are cooking, brush shrimp on both sides with reserved marinade and sprinkle both sides with salt and pepper.  Add shrimp to skillet.  Cook shrimp with veggies until shrimp is cooked through and no longer transparent, about 3-4 minutes (flip shrimp about halfway through cooking process).  

To serve, plate veggies and shrimp on top of couscous.  

Serves 4

Korean Meatball Rice Bowls *

For Meatballs:

1 pound ground turkey
1 egg
2 Tbsp soy sauce, divided
4 cloves garlic, minced
1 Tbsp finely chopped ginger
4 Tbsp gochujang, divided
1/2 cup breadcrumbs
2 green onions, thinly sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame seeds

For Vinaigrette:

2 Tbsp rice wine vinegar
1 Tbsp kimchi brine
1/4 cup kimchi, drained and diced
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1/4 cup EVOO
2 Tbsp honey
2 garlic cloves, minced
1 Tbsp ginger, grated
2 Tbsp toasted sesame seeds

For Herb Salad:

2 ups mixed greens
1/4 cup cilantro leaves
4 green onions, thinly sliced
2 persian cucumbers, thinly sliced
1 asian pear, thinly sliced (or a pink lady apple)
2 cups cooked white rice

Meatballs:  Heat oven to 350.  Line a baking sheet with parchment paper.  In large bowl, combine ground turkey, egg, 1 Tsp soy sauce, garlic, ginger, 2 Tbsp gochujang, breadcrumbs, green onions and cilantro.  Carefully combine everything with your hands until ingredients are evenly mixed.  Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping Tbsp each.  If meat mixture is too moist to hold ball shape, add additional bread crumbs 3-4 Tbsp at a time until consistency is right.  Combine remaining 2 Tsp gochujang, remaining 1 Tbsp soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto baking sheet.  Bake 20-25 minutes.  Remove from oven and sprinkle with toasted sesame seeds.  

Vinaigrette:  Whisk all ingredients together and set aside.  

Salad:  Combine salad ingredients in a large bowl

Assembly:  Portion rice into equal amounts in 4 bowls.  Add equal amounts of the salad and meatballs.  Drizzle with vinaigrette and serve immediately.  Serve additional kimchi on the side.  

Serves 4

Italian Braciole *

2/3 cup shredded parmesan cheese
1/2 cup bread crumbs
1/3 cup chopped fresh parsley
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/4 cup EVOO
1 1/2 pounds top sirloin steak
1 tsp salt
1/4 tsp freshly ground black pepper
6 slices prosciutto
2 Tbsp EVOO
24 oz jar spaghetti sauce
1/4 cup shredded parmesan cheese
2 Tbsp chopped fresh parsley

Preheat oven to 325.  In medium bowl, combine 2/3 cup parmesan, bread crumbs, 1/3 cup parsley, garlic, red pepper flakes and 1/4 cup EVOO.  Stir until mixed and set aside.  Trim any excess fat off sirloin.  Cut sirloin pieces to make 6 equal pieces.  Flatten each sirloin piece with mallet to 1/4 inch thickness.  Season both sides of filets with salt and pepper.  Place a slice of prosciutto on top of each filet.  Evenly divide parmesan filling over each slice.  Carefully roll up each slice to make a roulade.  Place toothpick in each piece to keep closed.  In a large skillet, heat EVOO over medium high heat.  Transfer beef to skillet and sear on all sides until a golden brown crust forms, about 2-3 minutes on each side.  Transfer browned roulades into 9x13 dish.  Arrange them into a single layer.  Pour spaghetti sauce evenly, making sure each piece is covered.  Cover the dish tightly with foil and bake until beef is very tender, about 45 minutes.  Remove the foil and remove toothpicks.  Sprinkle with parmesan and parsley and let rest for 5 minutes before serving.  

Peanut Butter Blondies *

 1 cup creamy peanut butter (can sub with almond butter or cashew butter)
1/2 cup pure maple syrup
2 tsp vanilla
2 large eggs
1 Tbsp avocado oil
2 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
1/2 cup coconut flakes
1/2 cup chopped pecan pieces

Preheat oven to 350.  Spray 9x9 dish with nonstick cooking spray.  In large bowl, combine the almond butter, maple syrup, vanilla, eggs, and avocado oil and stir until smooth.  Add flour, baking soda, and salt and stir until well combined.  Fold in white chocolate chips and coconut.  Pour into prepared baking pan and spread into an even layer.  Sprinkle with chopped pecan pieces.  Bake until cooked through and toothpick inserted into the center comes out clean, about 30-40 minutes.  

Green Chile Cheeseburger Meatballs *

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Mexican Cheesecake *

 2 (8 oz) packages of cream cheese, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 (8 oz) cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preheat oven to 350.  Mix cream cheese, eggs, 1 cup sugar, and vanilla.  Roll out 1 can of crescent rolls and places on bottom of greased 13x9 baking dish.  Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture.  If seams come apart, pinch together.  Mix 1/2 cup of sugar and 4 tsp cinnamon in different bowl.  Spread softened butter on top of crescent rolls.  Sprinkle sugar mix on top of butter.  Place in oven for 35-45 minutes until knife inserted in center comes out clean.  Texture is more like a moist regular cake than a cheesecake.

Sun Dried Tomato Basil Chicken *

4 small boneless, skinless chicken breasts, cut into chunks
1 tsp salt
1/2 tsp black pepper
2 Tbsp flour
2 Tbsp EVOO
1 pint cherry tomatoes
1 tsp crushed red pepper flakes, adjust to your heat preference
2 garlic cloves, minced
1/2 cup shallot, thinly sliced
3/4 cup juilienne cut sun dried tomatoes
2 Tbsp tomato paste
1 cup chicken broth
1 cup plain greek yogurt
2 tsp chopped dried basil

Season chicken with salt and pepper.  In a medium bowl, place flour and chicken and toss to coat.  In large deep skillet, heat oil over medium heat.  Place the chicken into the skillet and cook until lightly golden brown, about 3-4 minutes.  Add cherry tomatoes, red pepper flakes, garlic, shallot, and sun dried tomatoes to skillet.  Cook, tossing often, until tomatoes begin to blister and soften and until chicken is cooked through, about 4-5 minutes.  Add tomato paste and stir until well combined.  Tomatoes may begin to burst open and that's ok.  Stir in chicken broth until the tomato paste is well incorporated and  sauce is reduced by half, about 3-4 minutes.  Stir in greek yogurt and bring to a rapid simmer.  Once simmering, reduce heat to low to achieve a light but steady simmer.  Top with basil.  Cook, simmering uncovered, until sauce has thickened.  

Serves 4

Chili Cheese Dip *

 8 oz cream cheese, softened

1 can (15 oz) chili

1 cup shredded cheddar cheese

1/2 can rotel, drained

1/3 cup sliced green onions

Fresh jalapeno slices, if desired

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.  Microwave on high for 3 minutes or until dip is heated through and cheese is melted.  Top with rotel and onions.  Add a few fresh jalapeno slices if desired.  Serve with tortilla chips.

Italian Beef Stew *

 1 pound beef stew meat
1 tsp salt 
1 tsp beef bouillon
3 large carrots, cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
2 cloves garlic, minced
1 onion, coarsely chopped
1/4 tsp pepper
1 can cannellini beans, rinsed and drained
1 can (28 oz) crushed tomatoes in puree, undrained
1 jar (12 oz) beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans

Place beef, salt, bouillon, carrots, celery, garlic, onion, pepper, beans, tomatoes and gravy in slow cooker.  Cover and cook on low heat 10-12 hours. Stir in italian seasoning, sugar and frozen green beans.  Increase heat setting to high.  Cover and cook 20 minutes or until green beans are tender.

Almond Streusel Cherry Cheesecake Bars *

 Cookie Base and Topping
1 pouch sugar cookie mix
1/4 cup cold butter
4 oz cream cheese
1/2 cup sliced almonds

Filling
20 oz cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1 tsp almond extract
2 eggs 
1 can (21 oz) cherry pie filling

Heat oven to 350.  Spray 13x9 pan with cooking spray.  Place cookie mix in large bowl.  Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 12 minutes.  Meanwhile in large bowl, beat 20 oz cream cheese, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Spoon pie filling evenly over cream cheese mixture.  Sprinkle with reserved topping and almonds.  Bake 40-45 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Store covered in refrigerator.

Chocolate Honey Bun Cake *

 1 box chocolate cake mix
1/2 cup water
2/3 cup butter, melted
4 eggs
8 oz sour cream (use plain greek yogurt for less calories)
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup semisweet chocolate chips
2 tsp cinnamon
Rich and Creamy chocolate frosting

Heat oven to 350.  Grease 13x9 pan with nonstick cooking spray.  In bowl, beat cake mix, water, melted butter, eggs, and sour cream on low speed for 30 seconds.  Beat on medium speed 2 minutes.  Spread half of the batter in the pan.  In a small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan.  Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.  Bake 48-54 minutes or until top springs back with touched lightly.  Cool 10 minutes.  Poke top of warm cake every 1/2 inch with chopstick or something of that nature.  Carefully spread desired amount of frosting evenly over warm cake.  Run knife around sides of pan to loosen cake.  Cool completely, about 1 1/2 hours.  

Unstuffed Southwest Chicken Poblano Skillet *

 3 Tbsp avocado oil

4 poblano peppers, stem and seeds removed and cut into 1/2 inch wide strips

1/2 yellow onion, thinly sliced

1 tsp salt

1/2 tsp pepper

4 cups shredded rotisserie chicken

1 bottle SideDish southwest dressing

1/4 cup chicken broth

1 cup shredded  monterey jack cheese

1/4 cup panko breadcrumbs

Hot cooked rice

Preheat oven to 400.  Heat an oven safe skillet over medium high heat.  Add 2 Tbsp oil, poblano peppers, onion, salt and pepper.  Cook, tossing, until the veggies are crisp-tender, about 5 minutes.  Remove from heat and add chicken, southwest dressing and broth and stir to combine.  Spread contents in skillet in single layer.  Sprinkle top with cheese.  In small bowl, combine bread crumbs and 1 Tbsp avocado oil and stir until well combined.  Sprinkle over top of cheese in even layer.  Transfer to oven and bake until hot, bubbly and browned on top, about 10 minutes.  Remove from heat and let cool slightly before serving over rice.  

Serves 4

Italian Mac and Cheese Bake *

 1 pound ground italian sausage

1/2 large onion, diced

2 cloves garlic, minced

10 oz elbow macaroni, cooked and drained

24 oz four cheese tomato sauce

Salt and pepper, to taste

5 oz plain greek yogurt

1 cup shredded mozzarella cheese

Preheat oven to 350.  In large oven safe skillet, cook sausage until no longer pink.  Add onion and garlic.  Cook, stirring, until soft, about 5 minutes.  Add cooked pasta, tomato sauce, and season with salt and pepper.  Stir in yogurt and simmer until well combined.  remove from heat and stir in half of mozzarella.  Sprinkle with remaining mozzarella. Bake until cheese is bubbly and golden, about 10 minutes.  

Serves 3

Creamy Sesame Shrimp Stir Fry *

 1 pound peeled and deveined shrimp

1 tsp salt 

1/2 tsp pepper

2 Tbsp tapioca flour

2 Tbsp avocado oil

1 red bell pepper, sliced into 1/4 inch thick strips

1 shallot, thinly sliced

2 baby bok choys, roughly chopped

1/3 cup creamy sesame dressing

1 Tbsp toasted sesame seeds

1-3 tsp crushed red pepper, adjust to desired heat preference

1 lime, cut into lime wedges

Hot cooked rice

Pat shrimp dry then add to a large bowl with salt, pepper, and tapioca flour.  Toss to combine.  In large deep skillet, heat oil over med-high heat.  Add shrimp in a single layer and cook until shrimp is browned and cooked through, about 2 minutes per side.  Remove from skillet and set aside.  Reduce heat beneath skillet to medium then add bell pepper, shallot, and thicker portions of bok choy.  Add additional oil if skillet is dry.  Saute, stirring until the veggies begin to soften, about 5 minutes.  Add leafy portions of bok choy and toss until it begins to wilt.  Add shrimp back to skillet.  Add creamy sesame dressing, sesame seeds and crushed red pepper.  Toss until shrimp and veggies are well coated.  Serve with lime wedge.

Serves 2

  

Cochinita Pibil *

 2.5 pound pork shoulder or pork loin, trimmed of excessive fat and cut into 1 1/2 inch chunks

3/4 cup orange juice

1/4 cup lime juice

2 oz achiote paste 

3/4 tsp ground cumin

2 poblano peppers, seeded and diced

Salt and pepper

Combine achiote paste, OJ, lime juice and cumin in food processor and blend until combined.  Place pork and peppers in crock pot and drizzle with achiote marinade.  Toss to combine.  Cook on high for 5 hours or low for 8 hours, until pork is tender and shreds easily with a fork.  Shred pork and toss in marinade.  Taste and season with salt and pepper.  Add additional lime juice if desired.  Serve with desired toppings, such as sour cream, cheese, guacamole, onion, cilantro, etc.  Serve on tortillas or rice. 

Serves 4

 

I found achiote paste on Amazon, but it might be worth checking in a hispanic market.  Cochinita Pibil roughly translates to "baby pig cooked in ground oven" and is a yucatan style bbq pork. 

Cheesy Monkey Bread *

 1 cup shredded monterey jack

1 cup shredded mozzarella

1/3 cup shredded parmesan

1/3 cup cold butter, shredded 

1 shallot, chopped

6 garlic cloves, chopped

1/4 cup chopped parsley

1/2 tsp crushed red pepper flakes

Salt and Pepper

1 pound pizza dough, cut into 1 inch pieces

Sauces for dipping:  marinara, basil vinaigrette, alfredo, or your preference

Toss cheeses, butter, shallot, garlic, parsley, and red pepper in a bowl; season generously with salt and pepper.  Transfer 1/3 of cheese mixture to a small bowl and set aside.  Add dough pieces, a few at a time, to remaining cheese mixture in original bowl and toss gently to coat.  Lightly coat medium cast iron skillet with nonstick spray.  Arrange dough in skillet in an even layer; pour any leftover cheese mixture (NOT reserved cheese in small bowl) in the bowl over the pizza dough balls.  Let sit in a warm place until beginning to puff slightly, 30-40 minutes.  Meanwhile, preheat oven to 375.  Bake bread until top is lightly browned and cheese is melted, 18-22 minutes.  Top bread with reserved cheese mixture.  Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing, 10-15 minutes more.  Serve hot with desired sauce.  

Serves 8

Unstuffed Bell Pepper Soup *

1 Tbsp EVOO 

1/2 cup diced yellow onion

1 green bell pepper, diced

1 red bell pepper, diced

2 garlic cloves, minced

1/2 pound ground beef

1/2 pound mild italian sausage

1.5 Tbsp tomato paste

3/4 tsp salt

1/4 tsp black pepper

1/2 tsp crushed red pepper flakes

15 oz can fire roasted diced tomatoes

15 oz can tomato sauce 

2 cups beef broth

1/2 tsp oregano

1/2 tsp basil

1 cup minute rice

In large pot, heat EVOO over medium high heat.  Add onion, bell peppers, and garlic.  Cook, stirring until tender, about 5 minutes.  Add beef and italian sausage and cook.  Break up meat with spatula and cook until no longer pink, about 5 minutes.  Drain off excess fat.  Add tomato paste, salt, pepper, and red pepper flakes and stir until well combined.  Pour in diced tomatoes, tomato sauce, broth, oregano, basil.  Bring soup to a simmer.  Reduce heat to a light simmer, cover and cook for 15-20 minutes.  Add rice during last 3 minutes of cooking.  

Dole Whip *

 4 cups frozen pineapple chunks (can replace with your desired frozen fruit)

 2 bananas, sliced and frozen

1 1/2 cups pineapple juice (may replace with other juice that would compliment other chosen fruits)

1 cup canned unsweetened coconut milk

2 Tbsp lime juice

Blend pineapple chunks, bananas, pineapple juice, coconut milk, and lime juice in blender until fully combined and smooth, about 2 minutes. Transfer to airtight container and freeze until firm, about 2 hours.  Texture should be like soft serve ice cream.  

Taco Bell Chicken Quesadilla Dupe *

 Creamy Jalapeno Sauce:

1/4 cup mayo
1/4 cup ranch dressing
2 garlic cloves, minced
1/2 Tbsp hot sauce
1/2 Tbsp pickled jalapeno juice
1 Tbsp taco sauce, whatever your heat preference
1/2 cup drained sliced pickled jalapeno
1 Tbsp lime juice
1 tsp white vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp salt

Chicken Filling:

2 Tbsp avocado oil

1 pound boneless skinless chicken breast, cut into 1/2 inch cubes

1 tsp salt

1/4 tsp black pepper

1/2 tsp ground cumin

1 tsp chili powder

Quesadilla:

2 Tbsp avocado oil

4 burrito size tortillas

1 1/2 cups shredded sharp cheddar cheese

1 1/2 cups shredded Monterey jack cheese

Make the creamy jalapeno sauce.  In a blender, combine all ingredients.  Blend until completely smooth.  Set aside.  

Make the chicken filling.  In a large skillet, heat the avocado oil over med-high heat.  When the skillet is hot, add the diced chicken and spices.  Toss to combine.  Cook, stirring occasionally, until the chicken is golden brown on all sides and cooked through (about 5-7 minutes).  Transfer to a plate and set aside.  

Prepare the quesadillas, one at a time.  Heat 1/2 Tbsp avocado oil over med-heat.  Lay the tortilla in the oil and quickly fry on each side until flexible and easy to fold, about 20-30 seconds on each side.  Spread about 1/4 cup of the jalapeno sauce over tortilla, ensuring sauce reaches the edges.  On half of the tortilla, add 1/3 cup of the chicken, 1/3 cup cheddar and 1/3 cup Monterey jack.  Gently fold the tortilla in half to form a quesadilla.  Cook until golden brown on one side, about 2-3 minutes.  Using a large spatula, carefully flip the quesadilla and cook on the other side until golden brown, another 2-3 minutes.  Repeat quesadilla preparation until all are cooked. Using a pizza cutter, cut each into 3-4 triangles.  

Serves 4

Green Chile Stew *

 2 Tbsp olive oil

1 1/2 pound pork roast, fat trimmed

1 tsp kosher salt

1/2 tsp black pepper

1 yellow onion, diced small

2 cloves garlic, minced

1/4 tsp ground cumin

16 oz jar hatch green chiles (your preferred spice level, I use medium)

1 pound yukon gold potatoes, cut into 1/2 inch cubes

2 cups chicken broth

1 bay leaf

Optional toppings:  cilantro, cubed avocado, shredded cabbage, cotija cheese, tortilla chips, shredded cheddar cheese

Cut pork into 1/2 inch cubes and season with salt and pepper.  Heat oil in large skillet.  When hot, add pork and brown on all sides (about 2 minutes per side. It will continue to cook so it's ok if it is not fully cooked)  Place browned pork and all other ingredients (except optional toppings) in crockpot and stir to combine.  Let cook on low for 8 hours or until pork is very fork tender.  

Serves 4

Cornbread Cupcakes with Maple Butter *

 1 package (6.5 oz) cornbread mix

2 Tbsp butter, melted

1/2 cup canned cream style sweet corn

4 oz chopped green chiles

1 egg

1/2 cup cheddar cheese

Maple Butter:

1/4 cup butter, softened

1 1/2 Tbsp real maple syrup

2 1/2 tsp coarse salt

Heat oven to 400.  Place baking cups in regular size muffin pan (or spray with nonstick cooking spray).  In bowl, stir cornbread mix, 2 Tbsp melted butter, corn, chiles, egg and cheese just until moistened.  Spoon about 3 Tbsp batter into each muffin cup.  Bake 12-15 minutes or until light golden brown.  Immediately remove from pan.  Cool 10 minutes.  Meanwhile, in small bowl, beat softened butter and syrup with fork until well blended.  Spread topping on each cupcake; sprinkle each cupcake with about 1/4 tsp salt.  

Roasted Vegetable Quesadillas *

 1 onion, chopped

1 zucchini, chopped

1 red bell pepper, chopped

1 cup frozen corn, thawed

1 Tbsp olive oil

1/2 tsp ground cumin

4 tomato flour tortillas, burrito size

1 cup shredded cheddar jack cheese

In large bowl, combine vegetables, oil and cumin; toss to coat.  Arrange in a single layer in ungreased baking sheet.  Bake, uncovered, at 425 for 10-15 minutes or until tender.  Reduce heat to 350.  Divide vegetable mixture evenly between 2 tortillas.  Sprinkle with cheese.  Top with remaining tortillas.  Place on ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.  Cut each quesadilla 4-6 wedges.  

Chicken Scampi *

 8 oz uncooked linguine (or other pasta of your choice)

1 1/4 pounds boneless skinless chicken breasts, cut into bite size pieces

1/2 tsp salt

1/4 tsp pepper

2 Tbsp butter

2 green onions, chopped

2 cloves garlic, chopped

1/2 cup drained roasted red peppers, chopped

1 pound fresh thin asparagus spears, trimmed and cut into 2 inch pieces

1 cup chicken broth

1 lemon, zested

Cook pasta as directed on package (don't skip salting the water while cooking pasta!).  Sprinkle chicken with salt and pepper.  In skillet, heat 1 Tbsp butter over med high heat until melted.  Cook chicken in butter 5-7 minutes, stirring occasionally.  Add onions, garlic, roasted peppers and asparagus.  Cook 2-3 minutes longer until asparagus is crisp tender and chicken is cooked through.  Stir in broth and remaining 1 Tbsp butter; cook until butter is melted.  Drain pasta. Serve chicken mixture over pasta.  Sprinkle lemon zest over each serving.

Serves 4

Pecans Diablo *

 1/4 cup butter, melted

3/4 tsp dried rosemary, crushed

1/2 tsp cayenne pepper

1/4 tsp basil

5 cups pecan halves

2 tsp salt

In a large bowl, combine the butter, rosemary, cayenne and basil.  Add pecans and toss to coat.  Spread in a single layer on a cookie sheet.  Sprinkle with salt.  Bake, uncovered, at 325, for 18-22 minutes or until pecans are crisp, stirring occasionally.  Cool completely.  Store in airtight container.  

Fudgy Sourdough Brownies *

 9 oz semi sweet chocolate, chopped

8 oz butter

8 oz sugar

4 oz brown sugar

1/2 tsp salt

1 Tbsp vanilla

3 large eggs

8 oz sourdough discard

2 1/2 oz all purpose flour

Preheat oven to 350.  Grease a 13x9 pan.  Combine 9 oz semi sweet chocolate and 8 oz butter in large microwave safe bowl.  Microwave in 15-30 seconds increments, stirring after each one, until fully melted.  Add 8 oz sugar, 4 oz brown sugar, 1/2 tsp salt and 1 Tbsp vanilla, stir to combine.  Add 3 eggs, stir until combined then stir vigorously for 30 seconds.  Fold in 8 oz sourdough discard.  Add 2 1/2 oz all purpose flour and stir just until combined.  Spread batter evenly into prepared pan.  Bake until brownies puff a bit and toothpick inserted in the center comes out with a few moist crumbs (about 30 minutes).  Cool in the pan to room temperature then refrigerate until the brownies are firm.    

Thai Style Chicken Curry Soup *

 32 oz chicken broth

3 Tbsp brown sugar

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 tsp curry powder

1 red bell pepper, coarsely chopped

1 jalapeno chile, seeded and finely chopped

2 cups chopped/shredded cooked chicken

2 Tbsp chopped fresh cilantro

In saucepan, mix all ingredients except chicken and cilantro.  Heat to boiling over medium high heat.  Reduce heat to medium.  Simmer uncovered 3-5 minutes or until bell pepper is crisp tender.  Stir in chicken.  Cook 1-2 minutes or until chicken is hot.  Add cilantro just before serving.

Serves 4

 

Peanut Butter Swirl Brownies *

 2/3 cup sugar

1/2 cup packed brown sugar

1/2 cup butter, softened

2 Tbsp milk

2 eggs

3/4 cup all purpose flour

1/2 tsp baking powder

1/4 tsp salt

1/4 cup peanut butter

1/3 cup peanut butter chips

1/3 cup baking cocoa

1/3 cup semisweet chocolate chips

Heat oven to 350.  Grease 9x9 pan.  Mix sugars, butter, milk and eggs in medium bowl. Stir in flour, baking powder and salt.  Divide batter in half.  Stir peanut butter and peanut butter chips into 1 half.  Stir cocoa and chocolate chips into remaining half.  Spoon chocolate batter into pan in 8 mounds, checkerboard style.  Spoon peanut butter batter between mounds of chocolate batter.  Gently swirl through batters with knife for marbled design.  Bake 30-35 minutes or until toothpick inserted in center comes out clean.  

Sourdough Biscotti *

 8 oz sourdough discard

2 large eggs

2 oz olive oil

2 tsp vanilla

2 lemons, zested

15 oz all purpose flour

12 oz sugar

1 Tbsp baking powder

1/2 tsp salt

8 oz toasted almonds, roughly chopped

1 egg (for egg wash)

Sugar for sprinkling on top

Combine sourdough discard, 2 eggs, olive oil, vanilla and lemon zest.  In another bowl, combine 15 oz all purpose flour, 12 oz sugar, baking powder and salt.  Mix dry ingredients for 30 seconds to combine.  Add egg mixture to dry ingredients and mix until almost combined.  Add almonds and mix until almost combined. Turn dough out onto a lightly floured surface and finish mixing by hand until all the flour is absorbed.  Cover dough with plastic wrap and allow it to rest 15-20 minutes.  Preheat oven to 350.  Line sheet pan with parchment paper.  Split dough into 2 equal portions.  Use hands to roll each piece of dough to a log 13 inches long by 2 inches wide.  Set logs onto sheet pan, leaving at least 3 inches between them.  Brush logs with egg wash and sprinkle generously with sugar.  Bake until golden brown and feels firm when pressed in the middle, about 35 minutes.  Allow cookies to cool completely.  Using a serrated knife to cut each log into 1/2 inch slices on a slight diagonal.  Lay cookies flat on sheet pan and bake 10-12 minutes until toasty and golden brown.  Flip cookies over and bake on other side for another 10-12 minutes.  Cool on a wire rack.

Sourdough Banana Bread *

 Butter, for coating the pan

375 grams (approx 1 1/2 cups smashed) overripe bananas

225 grams (1 1/4 cups lightly packed) brown sugar

1 1/2 tsp vanilla extract

2 large eggs

100 grams (approx 1/2 cup) bubbly, active sourdough starter

250 grams (2 cups) all purpose flour

1 1/2 tsp baking soda

1/4 tsp fine sea salt

125 mL (1/2 cup) vegetable oil

60 mL (1/4 cup) mik

Preheat oven to 360.  Lightly coat 9x5 inch loaf pan with butter.  Add bananas, sugar, and vanilla to bowl.  Cream with mixer, about 30 seconds to 1 minute.  Some small lumps of banana may remain.  Add eggs, one at a time, until fully incorporated.  Add sourdough starter.  Sift the flour, baking soda, and salt together in separate bowl.  Working in batches, add this to banana mixture.  Add milk and oil and mix until just combined.  Do not overmix or the banana bread will be tough.  Pour batter into prepared pan.  Bake for 60-70 minutes, until golden brown and toothpick inserted in center, comes out clean.  Cover with foil if loaf begins to brown too quickly.  Cool in pan for 20 minutes and then transfer to wire rack to cool completely.  

German Chocolate Cake Mix Brownies *

 1 box german chocolate cake mix

1/2 cup butter, melted

1 egg

5 oz evaporated milk

1 cup chopped pecans

1/2 cup milk chocolate chips

1 cup flaked coconut

Heat oven to 350.  Grease bottom and sides of 13x9 with cooking spray.  In large bowl, stir cake mix, melted butter, egg, milk and pecans until combined.  Fold in chocolate chips and coconut.  Batter will be thick.  Lightly and evenly press batter in pan.  Bake 30-40 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 2 hours. 

Serves 16

Sourdough Soft Pretzels *

 8 oz active sourdough starter

10 oz warm water

17 1/2 ounces all purpose flour

1 Tbsp granulated sugar

1 1/2 tsp table salt

2 quarts water

2 1/2 oz baking soda

1 egg white (lightly whisked)

Toppings as desired: Sesame seeds, sea salt, cinnamon/sugar, etc

DAY 1:

Combine starter and 10 oz warm water in bowl of stand mixer with paddle attached.  With mixer on low, add 2 cups of the flour and mix to form a smooth batter.  Cover the bowl and set it aside for 30-60 minutes.  Switch to the dough hook and add the sugar, table salt and remaining flour.  Knead on medium speed for 5 minutes.  The dough will cling to the hook (not the sides of the bowl) after kneading. (If you are kneading by hand, knead for 6-7 minutes) Scrape the dough into a lightly oiled owl, turning once to coat.  Cover the bowl and set aside at room temperature for 30 minutes.  Uncover the bowl, lift one side of the dough and fold it into the middle of the dough.  Repeat with the other three sides of the dough then flip the dough over.  Cover the bowl and set aside for 30 minutes.  Repeat folding procedure.  Cover the bowl and set aside for 60 minutes.  Repeat folding procedure again.  Cover the bowl and set aside for 60 minutes.  Fold the procedure one more time.  Dough should be elastic and airy.  If the dough still seems sluggish, give it another hour or two at room temperature.  Cover tightly and refrigerate overnight.  

DAY 2:  (These directions will provide you with pretzel logs. Pretzel shape instructions below)

****Remove dough from refrigerator.  Line 2 baking sheets with parchment paper and coat parchment paper with vegetable oil.  Turn cold dough out onto a lightly floured surface and divide into about 20 even pieces.  Shape each piece into a rope.  Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards the other end.  If the dough gets sticky, dip your hands in flour and continue.  The dough should stick to the surface just a little so the friction will allow you to pull the dough into a long rope.  Try to get the rope to about 12- 15 inches.  Place on oiled parchment paper. Cover the tray with oiled plastic wrap and set aside for 1 hour to bring the dough to room temperature.  Combine the 2 quarts of water and baking soda in large pot and bring it to a boil.  Preheat oven to 450.  Drop the pretzels into boiling water for 10 seconds, flip and boil another 10 seconds.  Only place a few in pot at a time to boil so they are not overcrowded.  Set boiled pretzels back onto the baking sheets lined with oiled parchment paper.  Brush each pretzel with egg white and sprinkle topping of your choice (unless the topping has sugar in it!).  Bake until puffed and golden brown, about 15 minutes.  Turn the sheets halfway through baking so they brown evenly.  

***To make into pretzel shapes:  

Beginning at Day 2 instructions:  Remove dough from refrigerator.  Line 2 baking sheets with parchment paper and coat parchment paper with vegetable oil.  Turn cold dough out onto a lightly floured surface and divide into about 15 even pieces.  Shape each piece into a rope.  Using flat hands, roll the dough back and forth moving your hands in opposite directions from the middle of the rope towards the other end.  If the dough gets sticky, dip your hands in flour and continue.  The dough should stick to the surface just a little so the friction will allow you to pull the dough into a long rope.  Try to get the rope to about 20-24 inches.  To form a pretzel, lift the dough rope on either end and allow the middle to sit on the surface, forming a "U" shape.  Twist the ends of the rope together twice and fold the twist over and rest on the center of the U.  Lift the pretzel by the two top loops and Place on oiled parchment paper. Cover the tray with oiled plastic wrap and set aside for 1 hour to bring the dough to room temperature.  Combine the 2 quarts of water and baking soda in large pot and bring it to a boil.  Preheat oven to 450.  Drop the pretzels into boiling water for 10 seconds, flip and boil another 10 seconds.  Only place a few in pot at a time to boil so they are not overcrowded.  Set boiled pretzels back onto the baking sheets lined with oiled parchment paper.  Brush each pretzel with egg white and sprinkle topping of your choice (unless the topping has sugar in it!).  Bake until puffed and golden brown, about 15 minutes.  Turn the sheets halfway through baking so they brown evenly.  

If you chose to use a topping with sugar, as soon as pretzels are out of the oven, spray pretzels with water and dust with the topping.

My pretzel shapes were not pretty.  So I pivoted to doing logs.  They may not be as impressive of a shape, but they were more even in shape (read: prettier) and cook in my experience.  

Sourdough Crackers *

1 cup (227 grams) sourdough starter, unfed discard

1 cup (113 grams) whole wheat flour

1/2 tsp flaky sea salt

4 Tbsp butter, room temperature

2 Tbsp dried herbs of your choice (ex rosemary, crushed red pepper, black pepper, etc.)

oil, for brushing

coarse salt for sprinkling

Mix sourdough, flour, salt, butter, and herbs to make a smooth (not sticky) cohesive dough.  Divide the dough in half, and shape each half into a small rectangular slab.  Cover with plastic wrap and refrigerate for 30 minutes or until the dough is firm.  Preheat oven to 350.  Working with one piece of dough at a time, place dough onto a lightly floured piece of parchment paper and roll it to about 1 1/16 inch thick.  Transfer dough and paper onto a baking sheet.  Trim dough to fit on baking sheet and place those scraps with other set of dough.  Lightly brush with oil and sprinkle with salt. Cut dough into 1 1/4 inch squares.  Prick each cracker a couple times with a fork.  Repeat with remaining dough.  Bake crackers 20-25 minutes, until they're starting to brown around the edges.  Midway through turn sheets to ensure even browning. When fully browned, remove crackers from oven and place pans on rack to cool.  Store crackers in airtight container.

Sourdough Whole Wheat Crackers *

 8 oz sourdough discard

4 oz warm water

5 oz all purpose flour

3/4 oz honey

1 oz butter, melted

2 tsp salt

1 Tbsp crushed red pepper flakes

5 oz whole wheat flour

1 egg white, whisked until foamy

Sesame seeds for topping

In bowl of stand mixer, combine sourdough discard, water and all purpose flour.  Mix to form a thick batter.  Cover the bowl and set aside for 30-60 minutes.  Add honey, butter, salt, red pepper flakes, and whole wheat flour.  If using a stand mixer, switch to the dough hook.  Knead the dough for 5 minutes until it forms a cohesive dough that clings to the hook and clears the sides of the bowl.  If working by hand, knead 5-6 minutes.  Turn dough onto a lightly floured work surface and knead to form a smooth ball.  Place the dough into a lightly oiled bowl, turn once to coat the dough.  Cover tightly and est at room temperature for 1 hour or refrigerate for as long as 2 days.  Divide the dough in half.  Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface.  Transfer the dough to a piece of parchment paper and continue rolling until the dough is about 1/8 inch thick.  If there is too much dough to fit on a large baking sheet, trim to fit.  Trim edges to make a neat rectangle.  Using a pizza cutter, cut dough into 2x2 squares.  Don't pull crackers apart.  Brush crackers with egg white and sprinkle with sesame seeds (and additional crushed red pepper if desired).  Pat the seeds to stick them to the dough.  Slide the paper onto a baking sheet. Repeat process with remaining dough.  After crackers are on baking sheet, preheat oven to 375.  Allow the crackers to rise while the oven preheats.  Bake crackers until golden brown and crisp, about 10-15 minutes.  Cool on rack for 5 minutes.  Break apart crackers.  Cool completely.  Stored in air tight container, crackers will keep well for a week.  

Apple Pecan Crisp *

 Fruit Mixture:

3/4 cup sugar

2 Tbsp self rising flour

1/2 tsp ground cinnamon

6 cups sliced peeled golden delicious apples (6 medium)

Topping:

1 cup self rising flour

1 cup packed brown sugar

10 Tbsp butter

1 cup rolled oats

1/2 cup chopped pecans

Heat oven to 350.  Grease 13x9 dish with nonstick cooking spray.  In large bowl, mix sugar, 2 Tbsp flour and cinnamon.  Add apples; stir to coat evenly.  Pour into baking dish.  In medium bowl, mix 1 cup flour and brown sugar.  With pastry blender or fork, cut in butter until mixture looks like coarse crumbs.  Stir in oats and pecans.  Sprinkle crumb mixture evenly over fruit mixture.  Bake 30-35 minutes or until topping is golden brown.  

Serves 8

Chicken Enchilada Skillet *

 2 small boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp fresh ground black pepper

1 Tbsp a.p. flour

1 Tbsp EVOO

1 garlic clove, minced

1 red bell pepper, sliced into 1/4 inch strips

1/4 of a yellow onion, thinly sliced

1 zucchini, halved lengthwise then sliced into 1/4 inch thick half moons

2 15 oz cans black beans, rinsed and drained

1 15 oz can red enchilada sauce

1/2 cup shredded cheddar cheese (sub with pepper jack or monterey jack)

1/4 of a jalapeno, thinly sliced

Optional toppings:  sour cream, cilantro, jalapenos, avocado, lime

Preheat oven to 375.  Season both sides of chicken with salt and pepper.  Add flour to shallow bowl and dredge each chicken breast in flour, shaking off any excess.  In large deep oven safe skillet, heat oil over medium high heat.  Add chicken and sear until golden brown on both sides, about 3 minutes per side.  remove from skillet and set aside.  (The chicken will not be cooked through).  Reduce heat beneath the skillet to medium and add garlic, bell pepper, onion and zucchini.  Saute, stirring, until the veggies begin to soften, about 2-3 minutes.  Add black beans and stir to combine.  Spread veggie mixture into a single layer across bottom of skillet.  Place the chicken into the center of the skillet and pour enchilada sauce over chicken and veggies.  Top each chicken breast with cheese and jalapeno slices.  Place into oven and bake, uncovered until chicken is cooked through and cheese is melted and bubbly, at least 10 minutes (may need to cook longer depending on thickness of chicken.  Using a meat thermometer, check temperature in center of each breast.  Remove when 165 degrees).   Add any toppings you desire before serving. 

Serves 2

Peanut Butter Ripple Brownies *

 3/4 cup sugar

1/2 cup peanut butter

1/4 cup a.p. flour

2 eggs

1 box supreme brownie mix (with chocolate syrup pouch)

1/4 cup water

1/4 cup vegetable oil

2 eggs

chopped peanuts

1 cup vanilla frosting

1/3 cup peanut butter

2-3 teaspoons milk

Heat oven to 350.  Grease bottom only of 13x9.  In small bowl, beat sugar, 1/2 cup peanut butter, flour and 2 eggs with electric mixer on medium speed for 2 minutes.  In medium bowl, stir brownie mix, chocolate syrup, water, oil and 2 eggs until well blended.  Spread in pan.  Drop peanut butter mix by Tbspful onto batter.  Swirl through batter with knife.  Bake 40 minutes.  Cool completely, about 1 hour.  In medium bowl, stir frosting, 1/3 cup peanut butter and milk, using spoon, until smooth and spreadable.  Spread frosting over cooled brownies; sprinkle with peanuts.  

Italian Ramen Skillet *

 2 pkgs (3 oz each) beef flavored ramen noodle soup mix

1 pound ground beef

24 slices turkey pepperoni

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 cup water

1 small green bell pepper, cut into 1/2 inch pieces

2 - 3 oz fresh baby spinach

1 cup shredded mozzarella cheese

In large skillet, cook beef and pepperoni until beef is browned, drain and return to skillet.  Stir tomatoes, water, both seasoning packets into beef mixture.  Heat to boiling. Stir in noodles, bell pepper and spinach.  Cook 3-5 minutes, stirring occasionally until noodles are tender.  Sprinkle cheese on dish.  Cover and let stand 5 minutes before serving. 

Serves 4

Lamb Ragu Rigatoni *

1 Tbsp EVOO

3/4 cup chopped yellow onion

1 cup matchstick carrots

1 cup diced fennel

1 pound ground lamb

2 tsp minced garlic

2 tsp whole fennel seeds, roughly chopped

2 Tbsp tomato paste

14 oz can crushed tomatoes

1 1/4 cup beef stock

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

8 oz dry rigatoni

1 egg

1/2 cup plain greek yogurt

1/2 pound fresh salted mozzarella

1/4 cup grated parmesan cheese

Heat EVOO in large skillet.  Add onion, carrots, and fennel.  Saute for 10 minutes or until veggies begin to brown.  Add lamb, garlic and fennel seeds and cook for 8 minutes.  Drain fat and return meat mix to skillet.  Stir in tomato paste, tomatoes, stock, oregano, red pepper flakes, 2 tsp salt and 1/2 tsp black pepper.  Bring to a boil, lower the heat and simmer, partly covered, for 30-40 minutes, stirring occasionally.  Preheat oven to 350.  Bring a large pot of water to boil.  Once boiling, add 1 Tbsp salt and pasta.  Cook according to package directions, until al dente.  Reserve 1/3 cup pasta water.  Drain pasta.  In a large bowl, whisk together egg and yogurt.  Add pasta and toss well.  Grate 1/4 pound mozzarella into pasta mixture and mix well.  Add pasta to lamb mixture.  Add 1 tsp salt and 1/2 tsp black pepper and toss well.  Transfer to 13x9 pan.  Sprinkle with parmesan.  Slice the remaining mozzarella and arrange it on top.  Bake 30-45 minutes, until the sauce is hot and bubbly and some of the pasta is crusty on top. 

Serves 4