Ginger Scallion Chicken Bowls

8 oz bagged cole slaw mix

1 yellow bell pepper, cut into matchsticks

1 red bell pepper, cut into matchsticks

3 oz mushrooms, sliced

1 Tbsp EVOO

2 cooked chicken breasts, chopped into bite size pieces

Ginger/Scallion sauce:

1 bunch scallions, thinly sliced

2 Tbsp minced ginger

2 cloves garlic, minced

2 tsp toasted sesame oil

4 Tbsp soy sauce

2 Tbsp rice vinegar

4 Tbsp EVOO

1/2 - 1 tsp red pepper flakes (adjust to your spice preference)

Toppings:

English cucumber, sliced

2 cups cooked white rice

Other topping ideas:  sliced jalapenos, avocado, sliced carrots, cilantro, mung bean sprouts, shredded lettuce, chopped peanuts, chili crisp

In a large bowl, combine cabbage and peppers.  In skillet, saute the mushrooms in oil until golden brown, about 8-10 minutes.  Once golden, remove and add to the cabbage mixture along with cooked chicken breasts.  Combine the ingredients for ginger scallion sauce in a bowl.  Put half of the sauce aside to use for more drizzling, and combine the remaining half with the cabbage and chicken mixture and toss to combine.  Top each cabbage mix serving with rice and cucumber and a drizzle of extra sauce.  

Serves 4

Praline Crumb Caramel Cheesecake Bars

 1 pouch sugar cookie mix (17.5 oz)
1/2 cup cold butter
3/4 cup chopped walnuts
3/4 cup toffee bits
2 pkg (8 oz each) cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1/2 cup caramel topping
1 tsp vanilla
1 egg

Heat oven to 350.  Spray 13x9 pan with nonstick spray.  Place cookie mix in bowl.  Cut in butter using fork until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 10 minutes.  Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup caramel topping, vanilla and egg with electric mixture on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Sprinkle with reserved crumb topping, walnuts and toffee bits.  Bake 35-40 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Drizzle with remaining 1/4 cup caramel topping.  Store covered in refrigerator.  

Chicken Broccoli Au Gratin

 1 Tbsp EVOO
1 cup sliced mushrooms
1 small onion, sliced
10 oz pkg frozen broccoli and cheese sauce
1 1/2 cup ricotta cheese
2 cup chopped cooked chicken
1 can refrigerated crescent dinner rolls

Heat oven to 375.  In skillet, heat oil over med-high heat.  Add mushrooms and onion; cook 5-7 minutes, stirring frequently, until tender.  Meanwhile, microwave broccoli with cheese sauce as directed on package.  Spread ricotta cheese in bottom of 9x9 pan. Top with chicken, mushroom mixture, and broccoli.  Unroll dough; press seams together and place on top of chicken mixture.  Bake 20-25 minutes or until top is golden brown and edges are bubbly.  

Serves 4

Vietnamese Fresh Spring Rolls

 2 oz rice vermicelli noodles
8 dried rice paper sheets, dried not frozen
8 jumbo cooked shrimp, peeled, deveined and halved lengthwise
3 Tbsp finely chopped fresh mint leaves
3 Tbsp finely chopped fresh cilantro
4 tsp finely chopped fresh thai basil
2 large romaine leaves, chopped
Dipping sauce:
1/4 cup water
2 Tbsp sugar
2 Tbsp lime juice
4 tsp fish sauce
1/2 tsp garlic chili sauce
1 clove garlic, minced
3 Tbsp hoisin sauce
1 tsp finely chopped peanuts

Cook noodles until al dente, 3-5 minutes.  Drain and rinse noodles and drain again.  Cot noodles into shorter pieces.  Fill a large baking dish with hot water.  Dip 1 rice paper sheet briefly into water to soften slightly, about 1 second, then lay on a work surface.  Arrange 2 shrimp halves over half of sheet closest to you, then sprinkle with about 3 Tbsp noodle, 1 rounded tsp each of mint and cilantro, 1/2 tsp basil and 2 Tbsp lettuce, leaving 2 inches uncovered on each side.  Starting with bottom edge, begin to roll up sheet tightly around filling.  After 1 roll, fold in ends of rice paper like a burrito, then finish rolling.  

Stir together water, sugar, lime juice, fish sauce, chili sauce, and garlic in a small bowl until sugar dissolves.  Stir together hoisin and peanuts in another small bowl.  Serve with rolls.

Miso Noodle Soup with Meatballs

 2 tsp toasted sesame oil
1/3 cup diagonally sliced green onions
3 garlic cloves, minced
2 tsp grated ginger
3 cups chicken stock
2 oz uncooked soba noodles
1 tsp honey
1 tsp chile paste
6 oz ground pork
2 tsp white miso paste
1/3 cup mung bean sprouts
1 serrano pepper, sliced

Heat oil in saucepan.  Add green onions, garlic and ginger; saute 6 minutes.  Add stock, bring to a simmer.  Reduce heat to medium low; cook 8 minutes.  Cook noodles separately according to package directions; drain.  Rinse with cold water; drain.  Combine honey, chile paste and ground pork.  Shape pork mixture into 8 meatballs.  Stir miso into stock mixture.  Add meatballs to pan; cook 6 minutes or until done.  Add noodles.  Sprinkle with mung bean sprouts and serrano.  

Jalapeno Lime Chicken Drumsticks

 1 jar (10 oz) red jalapeno pepper jelly
1/4 cup fresh lime juice
1 Tbsp sriracha
3 pounds chicken drumsticks
1 tsp salt
1/2 tsp pepper

In small saucepan, heat jelly, lime juice and sriracha over medium heat until melted.  Set aside 1/2 cup for serving.  Sprinkle chicken with salt and pepper. Place chicken on baking sheet.  Bake at 400 for 40 minutes or until internal temperature reads 170.  While chicken is cooking, turn occasionally.  During last 5 minutes of cooking, increase oven temperature to low broil.  Baste chicken with remaining jelly and allow chicken to get crispy under broiler.  Watch closely as it can burn easily.  

Creamy Noodle Casserole

 1 pkg (6 oz) egg noodles
1 pkg (8 oz) frozen broccoli cuts
1.5 cups cubed fully cooked ham
2 oz shredded mozzarella cheese
2 oz shredded parmesan cheese
1/4 cup butter, cubed
1/4 cup half and half cream
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

In a large pot, cook noodles in boiling water for 5 minutes.  Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.  Drain; return to pan.  Stir in the remaining ingredients.  Cook and stir over low heat until butter is melted and mixture is heated through.

Mound Bars

 2 cups graham cracker crumbs
2 Tbsp sugar
1 stick butter, melted
1 (14 oz) can sweetened condensed milk
1 cup sweetened flaked coconut
1 cup unsweetened shredded coconut
1 (10 oz) pkg semisweet chocolate chips

Preheat oven to 350.  Stir together graham cracker crumbs, sugar, and butter in a boil until moistened.  Press mixture into bottom of 13x9 pan.  Bake until edges are lightly browned, about 15 minutes.  Stir together condensed milk, flaked coconut and shredded coconut in a bowl, then spread gently over crust.  Bake until slightly puffed and light brown around edges, about 15 minutes.  Transfer to wire rack to cool.  Meanwhile, melt chocolate in a bowl set over a pan of simmering water, stirring until smooth.  Spread chocolate evenly over coconut, Let cool about 1 hour, then chill until chocolate is set, about 30 minutes.  

Hoisin Glazed Pork Tenderloin Bowls

 Marinade:
1/2 cup hoisin sauce
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp sriracha
2 Tbsp rice vinegar
1 Tbsp avocado oil
1 Tbsp toasted sesame oil
3 garlic cloves, minced
1 tsp grated ginger

Pork Tenderloins:
2 pork tenderloins, about 1 pound each, silver skin removed
1 tsp salt
1/2 tsp black pepper

Bowl:
8 oz fresh broccoli florets 
1 Tbsp avocado oil
1/2 tsp salt
3 cups prepared rice

In a bowl, combine hoisin sauce, sugar, soy sauce, sriracha, rice vinegar, avocado oil, sesame oil, garlic, and ginger.  Whisk until smooth and well combined.  Spoon 1/2 cup of the sauce into a small bowl and reserve for glazing and drizzling later.

Place pork tenderloins in a ziploc bag and pour remaining marinade over pork, turning to coat.  Refrigerate for at least 4 hours, up to 24 hours.

Place tenderloins in 13x9 pan and sprinkle all over with salt and pepper.  Place broccoli around pork and lightly drizzle with avocado oil and sprinkle with salt and pepper.  Bake at 350 for 40-50 minutes or until internal temperatures are 145-150.  During the last few minutes of cooking, brush pork with 1/3 cup of the reserved hoisin sauce.  

Pour the remaining reserved marinade in a small saucepan over med-low heat to warm up while pork finishes cooking.  

Let pork rest for 5 minutes before slicing into medallions.  Serve pork and broccoli over rice.  Drizzle with remaining warmed sauce.  

Serves 4

Sausage Rolls with Hot Honey

1 pound breakfast pork and sage sausage
1/2 cup shredded sharp cheddar cheese
1/2 cup panko breadcrumbs
2 eggs
2 Tbsp dijon mustard
1 Tbsp fresh thyme leaves
1 (17.3 oz) box puff pastry
2 Tbsp everything but the bagel seasoning
Hot honey

Preheat oven to 400 and line a baking sheet with parchment paper.  In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg and fresh thyme.  In a separate small bowl, whisk together the remaining egg and 1 Tbsp water until well combined.  Unroll puff pastry on a floured surface.  Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly.  Cut the pastry in half to create two long strips.  Repeat with the second puff pastry dough, so that there are 4 long equal strips.  Divide the sausage mixture into fourths, shaping each portion into a long log.  Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.  Brush one side of the puff pastry with the dijon mustard, then brush the other side with the egg wash.  Roll the pastry around the sausage, letting the egg wash act as flue, pushing the puff pastry together until it seals.  Flip it over so that the seam is on the bottom.  Using a sharp knife, score small slits into the top.  Cut into 1/2 inch rolls.  Place each seam side down on the prepared baking sheet.  Brush the tops with remaining egg wash and sprinkle with everything but the bagel seasoning.  Bake 18-20 minutes, or until the pastry is puffed and golden brown and sausage is cooked through.  Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

 

Lime and Coconut Cocktail

 2 oz Malibu Coconut Rum
2 oz Coconut Milk (or coconut cream for a thicker drink)
1 oz Coconut syrup
1 oz lime juice
1 oz guava syrup (or to taste)
Ice

Add all ingredients to a cocktail shaker with a generous amount of ice.  Shake vigorously for 10-15 seconds until well chilled.  Strain over fresh ice in a tall glass.

Quick Pickles

 1 cup water
3/4 cup vinegar
2 Tbsp sugar
1 tsp salt
2 cloves minced garlic
2 med-large cucumbers, cut to your liking

Whisk all ingredients (except cucumbers) to dissolve sugar and salt.  Place cut cucumbers in a sealable container.  Pour liquid over cucumbers.  Seal and refrigerate for 24 hours.

Watermelon Ice Cream for Dogs

1 cup pureed (and strained) watermelon
5 oz plain greek yogurt

Stir together watermelon and yogurt.  Pour into ice cube trays or popsicle molds.  Freeze for 3 hours.  This is good for humans too!

Prairie Fire Dip

 2 cans pinto beans
4 Tbsp sriracha
1/2 cup pickled jalapenos
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic salt
1 tsp onion powder
1 1/3 cup velveeta cheese, roughly chopped
4 oz roasted red peppers
4 oz green chiles, canned
1 can (14.5 oz) fire roasted diced tomatoes
1 pound ground beef
shredded colby jack cheese

In a large pot, add all ingredients except beef and colby jack cheese.  Over medium heat, bring to a simmer while stirring frequently.  In a saute pan brown the beef, making sure to smash out any large chunks.  Drain the grease and set aside.  After the velveeta is completely melted in the large pot, lightly mash beans with the back of a spoon.  Mix in ground beef and top with shredded colby jack cheese.  Serve with your favorite chips or put in a flour tortilla and make a burrito.

Puff Pastry Pizza Bites

 1 sheet puff pastry dough, thawed but still chilled
3/4 cup marinara
1/3 cup ricotta cheese
1/2 cup shredded parmesan cheese
12 pepperoni slices, cut into smaller pieces

Preheat oven to 400.  Lightly grease a 12 cup muffin tin with nonstick cooking spray.  Roll out the puff pastry on a lightly floured surface to slightly enlarge the sheet.  Cut into 12 equal squares.  Gently press each puff pastry square into the muffin tin cups, letting the edges stick out slightly.  Add about 1 Tbsp of marinara sauce into each pastry cup.  Spoon a small dollop of ricotta cheese on top of marinara.  Sprinkle shredded parmesan cheese over the ricotta and marinara layers.  Add pepperoni pieces, distributing evenly across the cups.  Bake 15-18 minutes or until the puff pastry is golden brown and puffed.  

Strawberry Lemonade Poke Cake

 1 pkg lemon cake mix
2 1/4 cup cold water
3 large eggs
1/3 cup vegetable oil
1 lemon, zested and juiced
1 (3 oz) pkg strawberry flavored gelatin mix
1 (3.4 oz) pkg instant lemon pudding mix
1/2 cup milk
8 oz cool whip

Preheat oven to 350.  Coat a 9x13 baking pan with cooking spray.  Beat together cake mix, 1 cup water, eggs, oil and lemon zest and juice in a bowl with an electric mixer at low speed until combined.  Increase speed to medium and beat 2 minutes more.  Pour batter into prepared pan.  Bake according to package directions or until a toothpick inserted in the center comes out clean.   While cake is still warm bring 1 cup water to a boil in small saucepan.  Add strawberry gelatin mix; stir until dissolved.  Stir in remaining 1/4 cup cold water.  Use a toothpick to poke holes all over the cake.  Pour gelatin mixture evenly over top.  Chill until completely cool.  Stir together lemon pudding mix and milk in a bowl until slightly thickened.  Fold in whipped topping.  Spread pudding mixture over chilled cake.  

Barbecue Pork Tacos with Apple Slaw

 2 pork tenderloins (1 pound each)
1 can (12 oz) root beer
18 oz barbecue sauce
16 corn tortilla taco shells

Slaw:
10 oz shredded cabbage
2 granny smith apples, julienned
1/4 cup apple cider vinegar
1/4 cup minced fresh cilantro
1/4 cup lime juice
2 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper

Place pork tenderloins in slow cooker.  Pour root beer over top.  Cook on low until tender, 2 1/2 to 4 hours.  In a large bowl, toss slaw ingredients.  Refrigerate, covered, until serving.  Remove tenderloins to a cutting board; let stand 5 minutes.  Discard cooking juices.  Coarsely chop the pork; return to slow cooker.  Stir in barbecue sauce; heat through.  Serve in taco shells; top with slaw.

Serves 8

Southwest Chicken Enchilada Casserole

 2 cups shredded cooked chicken
1 (4 oz) can diced green chiles
1 (15 oz) can black beans, drained and rinsed
1/4 cup chicken broth
8 oz bottle southwest style dressing
8 flour tortillas (soft taco size)
1 cup shredded monterey jack cheese
1/4 cup thinly sliced jalapenos
freshly chopped cilantro for garnish if desired

Preheat oven to 375.  In a bowl, combine chicken, green chiles, black beans, broth and 1/4 cup southwest dressing.  Stir to combine.  In a skillet, pour 1/4 cup southwest dressing in the bottom and spread until it evenly coats the bottom in a thin layer.  Layer 3 tortillas over the sauce to cover the bottom of the skillet.  Top with half of the chicken mixture, then 1/3 cup cheese.  For second layer, lay 2 more tortillas on top, the remaining chicken mixture and 1/3 cup more of the cheese.  Finish by topping with 3 more tortillas, the remaining dressing and spread across the tops of the tortillas and remaining 1/3 cup of cheese.  Top with sliced jalapenos.  Transfer to oven and bake, uncovered until the cheese is bubbly and slightly browned, about 15 minutes.  Remove from oven and let rest for 5 minutes before serving.  Garnish with cilantro.

Serves 4

Steak and Gnocchi Hash

 8 oz sirloin steak, cut into 1/2 inch pieces
Salt and pepper
5 Tbsp EVOO
12 oz gnocchi
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, sliced into rings
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp rice wine vinegar
1/4 cup chopped fresh parsley

Season steak with 3/4 tsp salt and a few grinds of pepper in a bowl.  Heat 2 Tbsp EVOO in large skillet over med-high heat.  Add gnocchi and cook, stirring occasionally, and reducing the heat as needed.  Cook until browned and crisp all over, 6-8 minutes.  Season with a big pinch of salt; remove to a plate.  Add 1 more Tbsp EVOO to the skillet.  Spread out steak pieces in pan and cook, turning, until well browned all over, 2-3 minutes.  Remove to another plate.  Add remaining t2 Tbsp EVOO to skillet.  Add onion, bell pepper, jalapeno, 1 tsp salt and a few grinds of pepper.  Cook, stirring until the vegetables have softened and browned, 5-7 minutes.  Add garlic and paprika and stir for about 30 seconds, then drizzle in the vinegar and stir for a few more seconds.  Return gnocchi and steak to the pan and add half the parsley.  Stir until heated through, about 1 minutes.  Season with salt and pepper. Top with remaining parsley.

Serves 3

Chicken Dumpling Meatballs with Chili Sesame Sauce

 Meatballs:
2 Tbsp EVOO
2 pounds ground chicken
1 cup finely minced scallions
1/4 cup finely minced fresh cilantro
3 garlic cloves
2 tsp grated ginger
2 tsp toasted sesame oil
2 tsp sichuan chili crisp
2 Tbsp soy sauce
2 tsp salt
1/2 tsp ground white pepper
1 egg, lightly beaten
2 Tbsp tapioca flour (or cornstarch)

Chili Sesame Sauce:
1-2 Tbsp sichuan chili crisp
2 Tbsp soy sauce
1/2 tsp toasted sesame oil
1 Tbsp honey

Meatballs:  oven to 425.  Drizzle EVOO on large baking sheet and brush it to evenly coat the bottom of the baking sheet.  In large bowl, add ground chicken, scallions, cilantro, garlic, ginger, sesame oil, Chili crisp, soy sauce, salt, white pepper, egg and tapioca flour.  Using your hands, mix until well combined.  The chicken should be a paste like consistency.  Scoop meat mixture into small balls (about 1 tbsp size) and place onto prepared baking sheet.  Bake until golden and cooked through, about 15 minutes.

Sauce:  In a small bowl, add chili crisp, soy sauce, sesame oil and honey.  Whisk until well combined.  Set aside.