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.