Jalapeno Burgers

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

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

Serves 6

Tiramisu Cheesecake

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

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

Red Velvet Milky Way Brownies

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

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

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

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

Mexican Lasagna

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

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

Serves 6

Creamy Asparagus and Bacon Penne

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

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

Serves 6

Bacony Potato Soup

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

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

Serves 8

Bacon Bolognese

1 pound ground beef
1 pound ground mild italian sausage
1/2 tsp salt
1/4 tsp pepper
2 carrots, chopped
1 onion, chopped
6 slices bacon, chopped
8 garlic cloves, minced
2 1/2 cups chicken stock
1 can (28 oz) whole tomatoes, crushed slightly
1/2 cup water
1 pkg (16 oz) spaghetti
3 Tbsp butter, cubed
1 cup grated parmesan cheese

In a 6 quart stockpot, cook beef and sausage until browned.  Stir in salt and pepper.  Drain and set aside.  Add carrots, onion and bacon to same pot; cook and stir 6-8 minutes or until vegetables are softened.  Add garlic and cook for 1 minute.  Return meat to pot and add 1 cup of the chicken stock.  Bring to a boil, stirring to loosen browned bits on bottom of the pan.  Cook until liquid is almost completely evaporated.  Add tomatoes, remainder of stock, and water.  Stir and return to a boil.  Reduce heat, cover and simmer for 3-4 hours, stirring occasionally.  To serve, Cook spaghetti according to package directions.  Stir butter into meat sauce; add spaghetti and toss to combine. Serve with cheese. 

Serves 10

Honey Soy Pork Tenderloin

1/4 cup olive oil
1 cup chicken broth
1/4 cup soy sauce
1/2 cup honey
3 Tbsp Montreal Steak Seasoning
2 cloves minced garlic
pinch ground ginger
pinch red pepper flakes
1 teaspoon Sriracha sauce
1 (2-3 pound) pork tenderloin

Spray slow cooker with nonstick cooking spray.  Mix together olive oil, chicken broth, soy sauce, honey, steak seasoning, garlic, ginger, red pepper flakes, and sriracha in a small bowl.  Add pork tenderloin to the slow cooker and pour olive oil mixture over pork tenderloin.  Cook on low for 6 hours.

Serves 6

Mediterranean Green and White Beans

1/4 cup EVOO
1 large onion, thinly sliced
4 cloves garlic, minced
2 Tbsp tomato paste
1 (28 oz) can whole peeled tomatoes
2 pounds whole green beans, frozen
1/2 cup chopped Italian parsley
2 tsp dried fresh dill
3/4 tsp salt
1/2 tsp freshly ground black pepper
1 can (15 oz) white beans, rinsed and drained
1/2 cup plain low fat Greek yogurt

In large dutch oven, heat EVOO over medium heat.  Add onion and saute until softened, about 8 minutes.  Add garlic; cook, stirring for 1 minute.  Stir in tomato paste and cook until lightly caramelized, about 1 minute.  Add tomatoes with their juices.  Crush each tomato as it is stirred into the pot.  Add 1/2 cup water and bring to a boil.  Add green beans, parsley, dill, salt, pepper, and white beans.  Cover and simmer about 30 minutes.  Add yogurt and mix just before serving.


**You could also use fresh green beans.  Just increase the simmering time by about 30 minutes before adding the white beans.

Serves 8

Crispy Chicken Thighs with White Beans

2 Tbsp olive oil
4 skin on boneless chicken thighs (about 1 pound)
3/4 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 cup finely chopped red onion
1 jalapeno pepper, thinly sliced
1 can (15 oz) unsalted cannellini beans, undrained
1/3 cup prepared pesto

Heat large skillet over high heat and add 1 Tbsp oil to pan; swirl to coat.  Sprinkle chicken evenly with 1/4 teaspoon salt and pepper.  Add chicken to pan, skin side down.  Cook 2 minutes.  Reduce heat to med-high; place another heavy skillet, bottom side down, directly onto chicken.  If your skillet isn't heavy, you can place 2 canned goods on top to weigh it down.  Cook 5 minutes or until skin is crispy.  Remove top skillet.  Turn chicken over; cook 2 minutes or until done.  Remove chicken from pan.  Return pan to high heat.  Add remaining 1 Tbsp oil to pan.  Add onion and pepper to pan; saute 2 minutes or until lightly charred.  Add beans to pan; cook 1 minute.  Stir in remaining 1/2 tsp salt.  Gently stir in pesto.  Divide bean mixture onto 4 plates and place 1 chicken thigh atop the bean mix.

Serves 4