Dutch Oven Lasagna

1 pound lean ground beef

1/2 onion, chopped

salt & pepper

3 cups cottage cheese (I like Daisy brand)

2 eggs

3/4 teaspoon dried basil

3/4 teaspoon dried oregano

1 1/2 - 2 jars (28-ounces each) pasta sauce (I like Rao's)

1 box (9-ounces) no-boil lasagna noodles

3 cups shredded mozzarella cheese

1 cup shredded Parmesan cheese

*We have a 12", 6 quart, Dutch oven. I adapted/reduced the original recipe to fit it. I prefer, in advance,  to assemble and freeze the lasagna in a foil Dutch oven liner.

In a 12-inch skillet over medium heat, cook the ground beef, onions, salt and pepper, breaking the meat into small pieces, until the meat is no longer pink, 5 to 7 minutes. Drain excess grease. Set aside. 

To a blender, add the cottage cheese, eggs, basil, oregano and pinch of salt and pepper. Blend until smooth. Set aside. 

To assemble the lasagna, lightly grease a 12" Dutch oven liner. Spread about a cup of the pasta sauce on the bottom. Layer the following:

4-5 noodles, give or take to cover the bottom (break to fit, it doesn't have to be perfect)

1/3 cottage cheese mixture

1/2 meat mixture

1/3 remaining sauce

1/3 of the mozzarella and Parmesan cheeses

Repeat those layers two more times (except for the meat, it will just be layered one more time). 

Prepare about 36 briquettes, using a chimney starter. It will take 15-20 minutes. Place the liner in the Dutch oven. Place the lid on top to cover.

Place 10 to 12 hot coals in a circle a bit smaller than the diameter of the bottom of the Dutch oven and place the Dutch oven on top of the coals. Place 15 to 18 hot coals evenly spaced on top of the Dutch oven lid. Cook the lasagna for 45 to 60 minutes until hot, bubbly, and cooked through. When removing the lid, do so carefully so ash doesn't get into the lasagna.

Image and recipe adapted from Mel's Kitchen Cafe

Caprese Skewers

16 oz fresh mozzarella pearls or balls

3/4 cup olive oil
4 cloves garlic, pressed
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp crushed red pepper
1/2 tsp salt

1 pkg fresh basil leaves

8 oz grape tomatoes

balsamic glaze

In a bowl, combine the olive oil, garlic, basil, oregano, red pepper, and salt. Separate the mozzarella pearls and add to the oil mixture. Allow to marinate in the fridge for several hours.

To assemble skewers, place mozzarella balls, fresh basil leaves, and tomatoes on each skewer as desired. Cut basil leaves in half if they are too large. For smaller pearls, I prefer 2 mozzarella pearls, 1 basil leaf, 1 tomato, 1 basil leaf, and 2 more mozzarella pearls.

Before serving, drizzle balsamic glaze over the skewers.

Chicken Tortilla Soup

1 tablespoon olive oil

1 carrot, large, peeled and chopped
1/2 onion, chopped
1 rib celery, chopped
1 red bell pepper, chopped
1 ½ teaspoons garlic powder
3 teaspoons taco seasoning (I like Kinder's brand)
2 roma tomatoes, quartered
15 oz fire roasted diced tomatoes, drained
4 oz green chiles, drained
1/3 cup Monterey Jack or Mexican shredded cheese
1 can black beans, drained and divided
1/2 avocado
10 tortilla chips
2 cups chicken broth
2 cups water
3 chicken breasts, cooked and shredded
1 ½-2 cups corn
1 ½ teaspoons salt
1/4 cup cilantro, chopped fresh

Heat the olive oil in a pot over medium heat.
Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.
Add 1/2 the can of black beans (reserving the rest) and the tortilla chips. Pulse a few times leaving chunks in the soup.
Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil.
Stir in the cilantro and serve with fresh avocado, chips and cheese!

From OhSweetBasil.com

Baked Oatmeal Cups

5 cups rolled oats 

2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon (opt)
2 large egg
3 cups milk

1/2 cup pure maple syrup
Optional mix ins: chopped apples, bananas, berries, nuts, mini chocolate chips

Preheat the oven to 350 degrees F and lightly grease 2 12-cup muffin pans (you can also use silicone muffin cups). Set aside.

In a large bowl, combine all ingredients.

Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).

Bake for about 25 minutes, until light golden brown on top and completely set.

Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Makes 24 muffin cups. May be refrigerated or frozen.

Egg Muffins

72 Tater Tots

1 lb ground sausage, cooked and crumbled (or diced ham)
1/2 cup diced peppers (optional)
13 eggs
1/4-1/2 cup milk
shredded cheese
Salt to taste
Pepper to taste

Preheat oven to 400.
Grease 2 muffin pans liberally, or use silicone or regular cupcake liners.
Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes.
Remove and press the tots down to form a base using a glass or measuring cup.
Return to oven and bake for 5 more minutes.
Remove from oven.
Reduce oven temperature to 350.
Top each cup with a little sausage (or ham), and peppers if desired.
Whisk together the eggs, milk, salt, and pepper. Pour the mixture into each muffin tin nearly to the top.
Sprinkle each with a little shredded cheese.
Bake for 20 minutes or until egg is cooked.

Makes 24 muffins. May be frozen.

Adapted from midwestmodernmomma.com

Avery's Frog Eye Salad

1 package 3.4 oz, instant vanilla pudding
2 cups milk
2 cans 15 oz, mandarin oranges
1 can 20 oz, crushed pineapple
1 lb strawberries, diced
8 oz acini di pepe pasta
8 oz Cool Whip, thawed
2 cups mini marshmallows

In a bowl, mix milk and pudding together and whisk well. Refrigerate for at least five minutes until set well.

Into a medium saucepan, drain the juice of the oranges and crushed pineapple (as best as you can for the crushed pineapple) and set the fruit aside. Add 2 cups water to the juice in the saucepan. Bring pan to a boil and stir in Acini Di Pepe pasta. Cook according to pasta package directions (about 10 minutes). When Acini Di Pepe pasta is done, drain in a fine mesh strainer and rinse with cold water to cool.

In a large mixing bowl, combine oranges, crushed pineapple, strawberries, and pasta. Stir in pudding and thawed whipped topping. Fold in mini marshmallows. Refrigerate for 4 hours before serving to allow mixture to thicken up a bit.

Thai Peanut Noodles

1/2 cup chicken broth

3 tablespoons creamy peanut butter
1–2 teaspoons Sriracha chili sauce
1 1/2 tablespoons honey
3 tablespoons soy sauce
1 1/2 tablespoons finely minced fresh ginger
3 cloves garlic, pressed or minced
8 ounces linguine noodles
1 bunch chopped green onions
1/2 cup chopped cilantro
2 limes cut into quarters

1/4 cup chopped peanuts
Shrimp or grilled, sliced chicken or steak (about 8-10 ounces)

INSTRUCTIONS

Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions.

While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.

To prepare sauce, in a separate sauce pan, combine the broth, peanut butter, Sriracha, honey, soy sauce, ginger, and garlic. Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined.  Cook on a very low simmer for 2-3 minutes until slightly thickened.

When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. Serve immediately.

Recipe and image from Our Best Bites

Apple and Cinnamon Baked Oatmeal

3 cups old-fashioned rolled oats

1 ½ teaspoons baking powder
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¾ teaspoon salt
½ cup brown sugar
2 ½ cups milk
2 large eggs
1 teaspoon vanilla extract
4 tablespoons butter, melted
2-3 large tart sweet apples, (like Honey Crisp or Gala), peeled, cored and diced

INSTRUCTIONS 

Lightly grease a 9x13-inch baking pan with nonstick cooking spray and set aside. 

In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.

In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.

Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.

Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).

Bake for 35-45 minutes at 325* until the top is golden and the mixture is setup and not super jiggly.

Serve warm or at room temperature with a little milk poured over the top, if desired.

recipe and image from Mel's Kitchen Cafe

Flaky Pastry Dough (Pie Crust)

Makes two 9-inch pie crusts or one 9-inch covered pie crust 

2 ½ cup all purpose flour 
1 teaspoon white sugar 
1 teaspoon salt 
½ cup shortening 
½ cup butter (cold) 
1/3 cup + 1 tablespoon ice water (plus a little more if needed) 

Instructions 

1. Put about 1 cup water and ice in a glass and set aside. 

2. In a medium size bowl, combine flour, sugar, and salt and whisk together to combine. 

3. Cut shortening into small chunks and add to dry ingredients. 

4. Cut cold butter into small chunks and add to dry ingredients. 

5. Blend in food processor or with pastry cutter. When you are through, some of the fat should remain in pea sized pieces and the rest should be reduced to coarse crumbs. 

6. Pour 1/3 C + 1 tablespoon ice water into a measuring cup, and then drizzle over the mixture. 

7. Combine until the dough just comes together. If the dough is not coming together, add 1 tablespoon water at a time until it just comes together. The dough should still look rough, not smooth. 

8. Press together with your hands and then divide into two portions. Press each portion  into a round flat disk and cover tightly to refrigerate for at least 30 minutes or up to two  days before rolling out. 

9. Dough can also be wrapped air-tight and frozen for up to 6 months. If frozen, then thaw  completely before rolling out.

from Joy of Cooking

Chocolate Chip Cookie Bars

3 cups all purpose flour

1 teaspoon baking soda
1/4 teaspoon table salt
1 cup (2 sticks) butter, melted and cooled slightly
1 1/2 cups packed brown sugar
3/4 cups white sugar
2 large eggs
1 tablespoon vanilla extract
2 cups chocolate chips (any kind you like, or a mix)
1/2 cup toffee bits (optional)

Preheat oven to 350 degrees.  Line a 9×13 inch baking pan with foil and lightly spray the bottom with cooking spray.  Set aside.

Combine flour, baking soda, and salt in a bowl and whisk to combine.  Set aside.

In a mixing bowl, thoroughly combine brown sugar, white sugar, and melted butter.  Add eggs, one at a time, stirring between each addition, and vanilla.  Add dry ingredients a little at a time until incorporated. Stir in chocolate chips (save a few for the top if desired).  Once dough is thoroughly mixed, press into the prepared baking pan.

Bake for about 25 minutes (all ovens are different, set timer for 20 minutes to start checking on them.  They will bake for 20-30 minutes, but some readers have reported they took longer).  Remove from oven when edges are golden brown and center appears set, but still soft.  Cool completely to room temperature and then cut into squares.

*To fit a cookie sheet, increase recipe by 1 1/2.

Recipe and image from Our Best Bites

Broccoli Cheese Soup

4 cups (1 quart) chicken broth

½ cup finely diced onion

1 teaspoon salt

½ teaspoon pepper

5-6 cups about 30-36 ounces chopped fresh broccoli

4 cups milk, 2% or whole

½ cup all-purpose flour, use 2/3 cup if you want it extra thick

3 cups freshly grated cheddar cheese (medium or sharp)

1 cup freshly grated Swiss cheese

INSTRUCTIONS 

In a large saucepan, add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli. Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.

In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.

Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed. Serve immediately (the soup will thicken as it cools).

Recipe and image from Mel's Kitchen Cafe

Cheesecake Fruit Salad (Red, White and Blue)

1 box (3.4oz) cheesecake pudding mix

12 oz whipped topping

18 oz strawberry yogurt

1 tsp vanilla

1 lb strawberries, sliced

2 cups blueberries

2 cups mini marshmallows

 Combine whipped topping, pudding mix, vanilla, and yogurt in a large bowl. Whisk until fully combined and smooth. Cover and refrigerate for 1 hour, or until ready to serve.

Fold in strawberries, blueberries, and marshmallows. Serve immediately.

Recipe and image adapted from Sweet and Savory Meals

Overnight Tater Tot Breakfast Casserole

16 ounces pork sausage

1 jalapeno, minced
½ cup small diced onion
6 large eggs
1 cup milk
½ cup sour cream
½ teaspoon salt
Pinch of black pepper
24 ounces frozen tater tots
1 cup grated cheddar cheese
1 cup grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)

INSTRUCTIONS 

In a large skillet over medium heat, cook the sausage, pepper and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease.

In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.

Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).

Sprinkle sausage and veggies over tots. Sprinkle cheese evenly across the top.

Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won’t break down quite as much, but it is still delicious.

Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.

Recipe and image from Mel's Kitchen Cafe

Hulk Muffins

2 ½ cups white whole wheat flour

2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 large egg
¾ cup granulated sugar
¾ cup buttermilk
¼ cup oil
1 teaspoon vanilla extract
6 ounces baby spinach
2 mashed very ripe bananas

INSTRUCTIONS 

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.

Blend until pureed and smooth.

Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don’t overmix or the muffins can be dry.

Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.

Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.

Recipe and image from Mel's Kitchen Cafe

Applesauce Oat Muffins

1 cup old-fashioned rolled oats

1 cup unsweetened applesauce
½ cup milk
1 large egg
1 teaspoon vanilla
¼ cup butter, melted
1/3 cup granulated sugar or honey
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt

INSTRUCTIONS 

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside.

In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Make a well in the center and pour in the applesauce mixture. Stir until just combined (don’t overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!

Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don’t overbake or the muffins will be dry.

Remove the muffins to a rack to cool completely.

Recipe and image from Mel's Kitchen Cafe

Banana Chocolate Chip Muffins

2 cups all-purpose or whole wheat flour

1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon, optional
½ teaspoon salt
2 to 2 ¼ cups mashed bananas, 4-5 medium bananas
1 cup light brown sugar
½ cup melted butter
¼ cup sour cream
2 tablespoons milk
2 large eggs
1 ½ cups add-ins (chocolate chips, nuts, etc), optional

INSTRUCTIONS 

Preheat the oven to 375 degrees F. Line two 12-cup muffin tins with paper liners or lightly grease with cooking spray.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

In a medium bowl, whisk together the mashed bananas, brown sugar, melted butter or oil, sour cream, milk and eggs until well-combined.

Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined and no dry streaks remain. If adding add-ins like chocolate chips, stir them in when there are still a few dry streaks remaining. Don’t over mix or the muffins might be tough and dry in texture.

Scoop the batter into the prepared muffin tin, filling the muffin cups 2/3 full. Bake for 15-17 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs and the top of the muffins spring back lightly to the touch.

Let cool for 1-2 minutes in the muffin tin before removing to a wire rack to cool completely.

Recipe and image from Mel's Kitchen Cafe

S'mores Chocolate Chip Cookies

¾ cup salted butter, softened

1 cup packed light brown sugar
1/3 cup sugar
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup graham cracker crumbs (about 9 rectangle crackers crushed)
2 cups chocolate chips or chunks
1 cup freeze-dried miniature marshmallow bits

Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

Add the eggs and vanilla and mix until evenly combined.

Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.

Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Recipe and image from Mel's Kitchen Cafe

Favorite Chicken Noodle Soup

This is the chicken noodle soup we make most often!

1 tablespoon oil 

1 cup diced celery
1 cup diced carrots
½ cup diced onion

2 cloves garlic, minced or pressed
1 bay leaf
¾ teaspoon dried parsley
¼ teaspoon dried thyme

2 quarts (8 cups) chicken broth or stock

½ teaspoon salt
8 to 12 oz noodles* 
2 cups cooked diced chicken
Additional salt and pepper to taste

INSTRUCTIONS 

In a 4 or 5-quart pot, combine the oil celery, carrots, and onion. Saute over medium heat until onions are translucent. Add garlic and herbs and cook for 2 min.

Add chicken broth and salt, cover, and bring to a boil over med-high heat. Stir in the noodles, cover, and simmer on med-low according to package directions until al dente.

Add the chicken and heat for another 1-2 minutes. Season to taste with additional salt and pepper and serve. 

*Homestyle egg noodles or rotini pasta (we like tri-color).

Recipe and image adapted from Mel's Kitchen Cafe

Easy 15-Minute Sweet and Sour Chicken

SAUCE
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon light brown sugar, packed
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch

CHICKEN
2 large chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
2 green onions, sliced into thin rounds, optional for garnishing
1 tablespoon sesame seeds, optional for garnishing

MAKE THE SAUCE

To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.

To a small bowl, add the water, cornstarch, and stir to combine.

Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.

MAKE THE CHICKEN 

To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.

To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.

After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.

Optionally garnish with green onions, sesame seeds, and serve immediately.

Recipe and Image from Averiecooks.com

Peanut Butter Chocolate Chip Bars

¾ cup salted butter
½ cup creamy peanut butter
2 large eggs
1 ½ cups packed light brown sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips

Preheat the oven to 350 degrees F. Line a 9X13-inch metal baking pan with foil (the foil part is optional but helps the bars come out in one big slab after cooling and provides easy clean-up). Spray the foil with nonstick cooking spray. Set aside.

  
In a large microwave-safe bowl, melt the butter. Whisk in the peanut butter, eggs, brown sugar and vanilla extract.

Gently stir in the flour, baking soda and salt until just combined. Add the chocolate chips and stir until no dry streaks remain and the chips are evenly combined.

Press the dough evenly in the prepared pan. Bake for 20-25 minutes until set in the middle and lightly browned on the edges. Don’t overbake! We’re going for soft and delicious here. Let cool completely in the pan before cutting into squares.

Double the recipe to fill a cookie sheet.

Recipe and image from MelsKitchenCafe.com

Cream Cheese Crepe Filling

Avery introduced us to this delicousness! Now we won't be able to enjoy our crepes without it! It is especially good with strawberries on top.

1 (8 oz.) package cream cheese, softened
1 1/4 cups powdered sugar
1 teaspoon vanilla
1-2 teaspoons lemon juice
1 cup heavy cream

In a large bowl, beat the cream cheese, powdered sugar, vanilla and lemon juice with an electric mixer until smooth and fluffy.

In a separate bowl, beat the heavy cream with an electric mixer until stiff peaks form. Fold whipped cream into cream cheese mixture.

Refrigerate until serving. 

Recipe and image from letsdishrecipes.com

Instant Pot Cuban Sandwiches

Pork:
1 tablespoon coarse, kosher salt
1 teaspoon coarsely ground black pepper, use less for finely ground black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
Pinch of red pepper flakes
4 cloves garlic, finely minced
Juice of 2 limes, about 3 tablespoons
Juice of 1 large or 2 medium oranges, about 1/2 cup
½ cup chicken broth, only needed if using a pressure cooker
3 to 5 pounds boneless pork sirloin roast or pork shoulder roast, excess skin/fat removed, cut into 3- or 4-inch cubes

Sandwiches:
4- inch or so soft sub rolls or hoagie buns (see note)
Yellow mustard
Deli ham slices
Swiss cheese slices
Dill pickles, thinly sliced
Red onions, thinly sliced

For the pork, in a small bowl, mix together the salt, pepper, cumin, oregano, red pepper flakes, garlic, lime juice, and orange juice.

Place the pork in the bottom of the pressure cooker and pour the spice mixture and chicken broth over the top, tossing to evenly coat the pork. Seal the lid of the pressure cooker and cook on high pressure for 55 minutes. Let the pressure naturally release for 10 minutes, then quick release the remaining pressure.

Shred the pork into pieces and return to the slow cooker or pressure cooker (with any remaining juices) to keep warm while assembling the sandwiches.

For the sandwiches, slice each roll/bun in half lengthwise and spread mustard on both cut halves. On the bottom half, layer ham, Swiss cheese, shredded pork, pickles and onions. If desired, the sandwich can be grilled or pressed in a panini griddle for a hot, melty version (if doing so, slap cheese on both halves of the bread before assembling). Serve immediately.

Recipe and image from Mel's Kitchen Cafe

Bourbon Chicken and Vegetables

Chicken:
2 lbs Chicken Thighs, boneless/skinless
1 Teaspoon Salt
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Pepper
1-2 Tablespoon Olive Oil

Sauce:
1/2 Teaspoon Garlic Powder
3/4 Teaspoon Ground Ginger
1/3 Cup Apple Cider
1/4 Cup Water
1/2 Cup Brown Sugar, light
1 Tablespoon Rice Vinegar
2 Tablespoons Low Sodium Soy Sauce
Vegetables:
1 Tablespoon Olive Oil
2 Cups Baby Carrots, cut lengthwise
2 Zucchinis, small, cut into bite size pieces
2 Yellow Squash, small, cut into bite size pieces
1 Yellow Onion, quartered and cut into bite size pieces
3-4 Cloves Garlic, minced
Salt and Pepper, to taste
Green Onions, chopped, for garnish

For the Sauce:

Heat a skillet over medium high heat now. Add all sauce ingredients, stirring to combine. Bring to a boil and then turn down to medium low to simmer for 20 minutes.

For the Chicken:

Mix the seasoning for the chicken together and sprinkle evenly, front and back of the chicken. Heat oil in a large skillet or heat a grill to high heat. Drizzle a little oil on each side of the chicken.

Heat an oven to 350 degrees. Add chicken to the hot pan or grill, and after a minute or two of browning, turn to medium heat and cook 3-5 minutes per side.

Remove chicken from pan and place in the oven safe skillet with the sauce. You can move everything to an oven safe dish if needed.

Bake at 350 for 30 minutes. Remove the chicken to a cutting board for 5 minutes, draped in foil, then chop the chicken, throw it back in the sauce and serve with rice.

For the Vegetables:

While the chicken is baking, slice the baby carrots, yellow squash, zucchini (you can buy little packages of precut baby squash if you want) and onion.

Drizzle the olive oil in a skillet over medium high heat and sauté the onion until it is almost translucent.

Toss in the other veggies and salt and pepper them. Let them sauté until they are golden on one side and then flip them and repeat. 

If you're looking for even easier, sometimes I just toss everything in a little olive oil, s & p them and throw them in the oven on 425 degrees for 20-25 minutes and roast them.

Recipe and image from Oh Sweet Basil

Katrina's Alfredo Sauce

From my sister Katrina, I present the best alfredo sauce in all the land:

1 cup milk

1 cup heavy cream

1/2 cup butter

2 tablespoons cream cheese, cut into cubes

3/4 cup fresh, shredded parmesan cheese

1 cup shredded mozzarella cheese

1 teaspoon garlic powder

Heat milk, cream, and butter until hot and steaming, but do not boil.

Add cream cheese, parmesan, mozzarella, and garlic powder. Whisk until melted and smooth.

Serve with your choice of pasta. We like to serve the sauce and pasta separate, so we can pour some over our vegetables too! It's excellent with steamed broccoli and cauliflower.

Image from Valentina's Corner

Southwest Quinoa Salad

Salad:

2 teaspoons olive oil
2 cloves garlic, minced
1 cup quinoa, well rinsed and drained
1 can (14.5 oz) chicken or vegetable broth
1 cup frozen corn
1 can (15 oz) black beans, rinsed and drained
1 red bell pepper, chopped
4 green onions, sliced
2 tablespoons minced fresh cilantro

Cooked, shredded chicken (I use about 14 oz rotisserie chicken)

Vinaigrette:
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon chili powder
1/2 teaspoon cumin
salt and pepper, to taste

Heat the 2 teaspoons olive oil in a medium saucepan over medium heat. Add the garlic and saute until fragrant, stirring, about 1 minute. Add the quinoa and stir to toast 1-2 min. Add vegetable broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-16 minutes. Remove from the heat.

While the quinoa cooks, prepare the lime vinaigrette. In a small bowl, combine the dressing ingredients. Whisk until well combined.

Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, bell pepper, green onions and cilantro. Add the dressing and stir gently to combine. Taste and adjust seasonings as necessary.

Serve salad warm or cold, with guacamole or sliced avocado if desired.

Recipe and image from Kristine's Kitchen

Cilantro Lime Rice

1 tablespoons butter
1 ¼ cups rice, long grain white rice or jasmine rice works best
2 ¼ cups low-sodium chicken broth
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
Juice and zest of 1 large lime
2 tablespoons chopped cilantro
¼ teaspoon ground cumin

In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes.

Add remaining ingredients and bring to a boil. Reduce heat, cover and cook for 15-16 minutes.

Remove from heat and let stand, covered, for 10 minutes. Fluff with fork and serve.

Recipe and image from Mel's Kitchen Cafe

The Best Fish Tacos

Fish:

2 pounds white fish, like tilapia, cod, rockfish or halibut
¼ cup olive oil
¼ cup fresh lime juice
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon coarse, kosher salt, use a bit less if using table salt
⅛ teaspoon cayenne pepper, more or less to taste

Sauce:

½ cup sour cream

½ cup mayonnaise

3 tablespoons fresh lime juice

1 teaspoons sriracha sauce

1 teaspoon garlic powder

Tortillas + Toppings:

12 (6-inch) corn or flour tortillas

finely shredded cabbage

fresh cilantro

diced avocados

pico de gallo (see note)

Cotija or queso fresco cheese

lime wedges

Place fish in shallow dish or ziploc bag. Whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt and cayenne. Pour the marinade over the fish and toss to coat all sides of the fish. Cover and place in the refrigerator to marinate for 30-45 minutes.

For the sauce, whisk together all the ingredients until well-combined. Refrigerate until ready to use. The sauce can be made several days in advance.

Cook the fish using a grill, air fryer, oven or stovetop. Timing will depend on the thickness of the fish and exact temperature. Keep a close eye on the fish and cook until it easily flakes with a fork and is no longer translucent/raw in the center. An instant-read thermometer should register 140 degrees F at the thickest part.

Grill: preheat a grill to medium-high, lightly oil the grates (or use a grill basket), and cook the fish for 2-3 minutes per side.

Air Fryer: preheat an air fryer to 370 degrees for 2-3 minutes. Lightly grease insert of air fryer. Add fish in a single layer and cook for 6-7 minutes.

Oven: preheat oven to 375 degrees F. Line baking dish with aluminum foil and lightly grease with cooking spray. Add fish in a single layer and bake for 3-5 minutes per side.

Stovetop: heat 1-2 tablespoon olive oil in a large nonstick skillet over medium heat. Add the fish in a single layer (don't crowd the pan; may need to cook in batches), and cook for 3-4 minutes per side.

After cooking, season to taste with additional salt and pepper!

Serve the fish on warmed corn or flour tortillas piled high with toppings and drizzled with sauce.

Recipe and image from Mel's Kitchen Cafe

Mexican Street Corn Salad

3 to 4 cups frozen corn
1 tablespoon butter
1 tablespoon oil
¼ cup mayonnaise, light or regular
¼ cup sour cream, light or regular
¼ cup chopped fresh cilantro, plus more for topping
2 tablespoons fresh lime juice
1 teaspoon chili powder
1 teaspoon salt, I use coarse, kosher salt
¼ teaspoon ground cumin
⅛ to ¼ teaspoon smoked paprika, can sub regular paprika
Pinch black pepper, I use coarsely ground
¼ to ½ cup crumbled cheese, like queso fresco, cotija, or feta
Lime wedges or slices, for garnish

For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. Add the corn in an even layer and let cook for 1-2 minutes without stirring. Continue to cook, tossing, until sizzling and golden, another 2-3 minutes. 

For the dressing: in a medium bowl, whisk together the mayo, sour cream, cilantro, lime juice, chili powder, salt, cumin, paprika and pepper.

Add the corn kernels and stir to combine well (I like to add the corn when it is still slightly warm). Add additional salt and pepper to taste, if needed.

Sprinkle top of salad with cheese, additional cilantro, and serve with fresh lime wedges or slices. Salad is delicious warm, room temp, or chilled.

Recipe and image from Mel's Kitchen Cafe

Instant Pot Beef Stew

1 tablespoon oil

½ cup chopped yellow or white onions
1 (6-ounce) can tomato paste
3 cups low-sodium beef broth*

1/3 cup hulled barley (optional, see note)*
3 tablespoons soy sauce (or half soy sauce, half worcestershire)
2 tablespoons instant/minute tapioca
2 bay leaves
¼ teaspoon black pepper, I use coarsely ground
2-3 pounds stew meat, trimmed and cut into small pieces
2 to 2 ½ cups chopped carrots, about 1/2-inch pieces
2 to 2 ½ cups chopped potatoes, about 1/2-inch pieces
2 cups frozen peas

Select the sauté function on the Instant Pot (use the + or – button to adjust the heat to the normal setting). Add the oil and onions, and cook for 2-3 minutes, stirring often, until the onions start to turn translucent. Add the tomato paste, stirring it into the onions, and cook for 1-2 minutes.

Add the beef broth, soy sauce, tapioca, bay leaves and black pepper (and barley if desired). Whisk or stir to combine.

Add the stew meat and give a quick stir. Secure and lock the lid with the vent in the closed position. Cook on high pressure for 18 minutes (select “manual” or “pressure cook” and dial up or down to get to the right number, the IP will start on its own).

When finished cooking, let the pressure release naturally for about 10 minutes and then quick release the remaining pressure. Add the carrots and potatoes. Wipe the seal and inside of the lid dry and make sure the ring is pressed down all the way (if the ring is out of place or too wet, the IP may not come back up to pressure). Secure and lock the lid with the vent in the closed position. Cook on high pressure again for 5 minutes.

Quick release the pressure (or naturally release for 10 minutes and then quick release the rest). Take out the bay leaves. Stir in the frozen peas to heat through, and add additional salt and pepper to taste, if needed. The stew will thicken a bit as it cools.

*To add barley, increase the beef broth to 4 cups. In my experience, the barley causes the instant pot to get a food burn warning after coming to pressure. This is fine. Do a quick pressure release, then stir the mixture and scrape the bottom of the pan well to release stuck barley. Put the lid back on and re-start the IP.

Recipe and image from Mel's Kitchen Cafe

Easy Garlic Butter Parmesan Pasta

1 lb. fettuccine or linguine
salt
4 oz parmesan, grated (2 cups), plus extra for ­serving
5 tablespoons butter, cut into 5 pieces

3-4 cloves garlic, minced or pressed

Bring 3 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve 1 cup of the cooking water, then drain pasta. Set aside.

Turn the heat to low and add one piece of the butter to the empty pot. Melt the butter, then add the garlic. Stir and cook the garlic in the butter for 1 minute. Then add the drained pasta to the pot.

Sprinkle in the parmesan*, butter, reserved cooking water, and 1/2 teaspoon salt to pot. Set pot over low heat and using tongs, toss and stir really well to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.

Remove the lid and toss pasta again vigorously for about 45 seconds so the sauce thoroughly coats the pasta and any cheese clumps are emulsified into sauce. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.) Season with salt and pepper to taste. Serve immediately and sprinkle with extra cheese if desired.

*To incorporate the grated cheese without clumping, sprinkle it over the pasta in stages, tossing as you go.

Adapted from 5boysbaker.com

Easy Chocolate Lava Cakes

Ganache:

1 cup whipping cream

2 cups semisweet chocolate chips

Lava Cakes:

1 (15.25 oz) box devil's food cake mix (ignore box instructions)

1 (3.9 oz) box chocolate instant pudding

1 1/4 cups buttermilk

1/2 cup melted butter

3 large eggs

For Ganache: Heat heavy cream in the microwave until slightly steaming but not simmering, about 90 seconds. Pour over chocolate chips. Stir until melted and shiny. Let cool, cover, then refrigerate overnight or until firm (it should still be scoop-able). Keep ganache in the fridge until RIGHT when you’re ready to use it.

For Lava Cakes: Preheat oven to 350 degrees F and grease 2 (12 slot) non-stick muffin tins with cooking spray. In a large bowl, beat together dry cake mix, instant pudding, buttermilk, butter, and eggs.

Evenly scoop the batter into the prepared pans (about 3 tablespoons or a big cookie scoop worth - should fill 1/2 the muffin tin).

Place 1 level tablespoon ganache into the center of the batter and gently press down. Spoon a bit more cake batter over the ganache to cover.

One pan at a time, bake 15-20 minutes. The center will still be gooey, but an inserted toothpick in the edge of the cake will come out *mostly* clean. Let the cakes cool for 5 minutes in the pan. Run a knife along the sides of the cakes. Place a baking sheet on top of the muffin pan and flip them. The cakes should pop out.

Serve with powdered sugar, ice cream, whipped cream, hot fudge, etc. and enjoy!

Recipe adapted slightly from showmetheyummy.com

Lasagna Roll-ups

2 cups marinara sauce

9 uncooked lasagna noodles

8 oz ground sausage, cooked and crumbled small

10 oz package frozen chopped spinach, thawed and squeezed well

15 oz ricotta cheese

1/2 cup grated Parmesan cheese

1 large egg

kosher salt and fresh pepper

mozzarella cheese, shredded 

Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish. Cook noodles according to package directions, then drain.

Combine cooked sausage, spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take about 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with mozzarella cheese. Put foil over baking dish and bake at 350* for 40 minutes, or until cheese melts. Makes 9 rolls. 

Recipe adapted and image from skinnytaste.com

Instant Pot Beef and Noodles

Beef:

2-3 pounds chuck roast

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon Montreal steak seasoning

1/3 cup medium yellow onion chopped

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

4 cups beef broth

chopped fresh parsley for garnish 

Noodles:

2 large eggs room temperature

2 Tablespoons milk

2 teaspoons olive oil

1 teaspoon salt

2 cups all-purpose flour, plus more for dusting

Cut meat into thirds and season on all sides with salt, pepper, and steak seasoning. 

Place roast in a 6 or 8 quart instant pot and add onion, garlic, Worcestershire sauce and beef broth. Set the IP to high pressure for 60 minutes. Allow to naturally release for 10 minutes, then manually release the pressure.

While the meat is cooking, make the noodles: In a medium bowl, whisk together the eggs, milk, oil, and salt. Stir in one cup of flour until smooth. Add additional flour, a few tablespoons at a time, until the dough comes together in a ball, but is still slightly sticky. Dump dough out onto a floured surface. Use well floured hands to knead the dough until it’s no longer sticky, about 3-5 minutes. Cover and let dough rest for about 8 to 10 minutes. Roll out onto a lightly floured counter until very thin (less than 1/4” thick if you can). Use a sharp knife or pizza cutter to cut the noodles into long strips, however narrow or wide you like. Gather cut noodles onto a plate and toss with a little flour to separate (the flour will help thicken the meat mixture).

Remove the meat and shred using two forks, discarding any fat. Return the meat to the IP, then add the noodles a handful at a time, stirring gently so the noodles don’t stick together. Set the IP to saute and heat until noodles are cooked through (they cook quickly).

Ladle into bowl and eat on is own or serve over mashed potatoes.

Recipe adapted and image from 5boysbaker.com

Huli Huli Chicken

1 cup brown sugar

3/4 cup ketchup

3/4 cup soy sauce

1/3 cup pineapple juice

3 tablespoons apple cider vinegar

1 tablespoon fresh minced or grated ginger

1 tablespoon minced garlic

5–6 pounds boneless skinless chicken thighs*

*This amount feeds a crowd. Half the recipe for 2-3 lbs chicken

Whisk together all ingredients except the chicken. If desired, trim the excess fat off the chicken thighs. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal, and refrigerate for 6-8 hours.

When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate (or use grill mats), and then place the chicken on the hot grill and close the lid. Cook 5 minutes and then flip. Cook another 4 minutes or until an instant read thermometer is 165 F. Serve immediately.

Recipe and image from ourbestbites.com

Pico de Gallo

6 roma tomatoes, chopped

1 large onion (white, yellow, or red), chopped

1 large or 2 small jalapeno peppers, ribs and seeds removed, finely chopped

1 bunch fresh cilantro, chopped

juice of 1 lime

1 tsp salt

Combine in a medium bowl. If preparing in advance, reserve the salt until ready to serve. (The salt will draw liquid out of the tomatoes and make it watery - which is fine! Just serve with a slotted spoon.) Makes a big batch.

Image from cookieandkate.com 

Beach Street Lemon Chicken Pasta

1 pound linguine, spaghetti or fettuccine

2 tablespoons olive oil

1 teaspoon fresh lemon zest, from 1 medium lemon

2 to 3 tablespoons fresh lemon juice, from 1-2 medium lemons

2 to 3 green onions, finely chopped

¼ cup chopped fresh parsley

Salt and freshly ground pepper

½ to 1 cup grated Parmesan cheese

Marinade:

½ cup olive oil

4 cloves garlic, crushed or finely minced

2 tablespoons brown sugar

½ tablespoon Cajun seasoning

1/3 cup fresh lemon juice, from about 2-3 medium lemons

¼ cup minced fresh parsley

¼ cup soy sauce

1 to 1 ½ pounds chicken breasts, sliced into 1/2-inch strips or bite-size pieces

For the marinade, combine the olive oil, garlic, brown sugar, cajun seasoning, lemon juice, parsley, and soy sauce. Toss the marinade and chicken together in a shallow dish or ziploc bag. Cover and refrigerate at least an hour or up to 12 (better flavor the longer it marinades).

For the pasta, combine juice of one lemon, lemon zest, olive oil, green onions and fresh parsley together in a small bowl. Set aside.

Cook pasta in lightly salted water until al dente according to package directions. Drain and return to the pot off the heat. Pour the lemon juice/olive oil/green onion mixture over pasta and toss lightly to combine.

Heat a 12-inch skillet over medium heat; add the marinade AND the chicken to the skillet, moving the chicken pieces so they are in a single layer. Cook over medium-high heat until the chicken is cooked through, 4-5 minutes.

Pour the chicken and cooked marinade over the pasta in the pot. Toss with Parmesan cheese and season to taste with salt and pepper, if needed. Serve immediately with extra Parmesan cheese, if desired.

Recipe and image from melskitchencafe.com

Crunchy Asian Ramen Salad

1 (16-oz) bag coleslaw mix

2 (3-oz) packages of ramen noodles*, crumbled (discard seasoning packets)

10 oz frozen edamame, cooked and shelled

1 avocado, peeled, pitted and diced

1 mango, peeled, pitted, and julienned (or diced) OR 1 can mandarin oranges

1/2 cup sliced almonds

1/2 cup sliced green onions

1 teaspoon sesame seeds (optional)

For Vinaigrette:

1/2 cup avocado oil (or vegetable oil)

1/4 cup honey (or your desired sweetener)

1/4 cup rice vinegar (or cider vinegar)

2 teaspoons soy sauce

1/4 teaspoon toasted sesame oil

pinch of salt and black pepper

Heat oven to 425°F. Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine. Bake for about 5 minutes, or until the almonds and noodles are slightly toasted and golden. Remove baking sheet, and give the mixture a good stir to toss. Then return it to the oven and toast for an additional 3 minutes. Keep a very close eye on the mixture so that it does not burn. Remove and set aside.

To make the vinaigrette, whisk all ingredients together until combined.

Add ingredients together in a large bowl. Top with vinaigrette. Toss until combined.

Serve immediately, or cover and refrigerate for up to 3 days. (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

Recipe and image from gimmesomeoven.com

Floating Taco Bowls

1 ½-2 pounds lean ground beef or ground turkey

½ cup chopped onion

2-3 cloves garlic, finely minced or 1 teaspoon garlic powder

1 can (6-ounces) tomato paste

1 can (15-ounces) tomato sauce

3 cups chicken broth, I use low-sodium

½ cup long grain, basmati, or jasmine white or brown rice

1 can (15-ounces) black or pinto beans, rinsed and drained

1 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon salt

½ teaspoon paprika, smoked or sweet

½ teaspoon dried oregano

¼ teaspoon black pepper

Creamy Lime Dressing:

1 cup buttermilk

½ cup mayonnaise

4 ounces cream cheese, softened to room temperature

¼ cup fresh cilantro, more or less to taste

2 tablespoons fresh lime juice

1 teaspoon salt

½ teaspoon onion powder

½ teaspoon garlic powder

Pinch of black pepper

Toppings:

Corn chips (aka Fritos), lightly crushed

Shredded cheese

Chopped lettuce

Chopped tomatoes

Sliced olives

Diced avocados

Stovetop Directions: In a deep 12-inch skillet, electric skillet, or saucepan set over medium heat, cook the ground beef or turkey, onion, and garlic with a pinch of salt and pepper. Break the meat into small pieces as it cooks; continue cooking until the meat is no longer pink. Drain excess grease and return to the heat.

Add the tomato paste, tomato sauce, chicken broth, rice, beans, chili powder, cumin, salt, paprika, oregano and pepper. Stir well to combine. Bring to a simmer and cook for 30-35 minutes, uncovered, until the rice is tender. Stir often and moderate heat to prevent sticking.

For the dressing: combine all the ingredients together in a blender and process until smooth.

Serve the taco meat over crushed corn chips. Top with shredded cheese, lettuce, dressing, and any additional toppings your heart desires (like, tomatoes, olives, avocados, etc).

Recipe and image from melskitchencafe.com

Beef Tips with Mushroom Gravy

1 tablespoon olive oil

2 pounds sirloin steak cut into 1 inch pieces

salt and pepper to taste

3 tablespoons butter

8 oz sliced mushrooms

1/2 cup onion chopped

1 teaspoon garlic minced

3 tablespoons flour

1 1/2 cups beef broth

1 teaspoon Worcestershire sauce

1 teaspoon low sodium soy sauce

1 tablespoon chopped fresh parsley

Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste. Place the meat in the pan in a single layer. Cook for 3-4 minutes per side until browned. Remove the steak from the pan; cover to keep warm.

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste. Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds. Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the steak back to the pan and toss to coat with the sauce. Cook for another 1-2 minutes or until warmed through. Sprinkle with parsley, then serve over mashed potatoes (if desired).

Recipe and image from dinneratthezoo.com