Chinese Coleslaw


1 head red cabbage
8 Tbsp. salted sunflower seeds
8 green onions, sliced
1 large can mandarin oranges, drained
1/4 c. butter
2-3 oz. sliced or slivered almonds
2 packages ramen noodles, crushed
2-4 Tbsp. sesame seeds
2 Tbsp, sugar
1/3 c. rice vinegar
3/8 c. oil
2 Tbsp. soy sauce
1/4 tsp. pepper

Chop cabbage in food processor finely. Put in large bowl with sunflower seeds, green onions and mandarin oranges. In medium pan melt butter and saute almonds, noodles and sesame seeds. Let cool. In small bowl mix sugar, rice vinegar, oil, soy sauce and pepper until emulsified. Combine all ingredients and toss.

Broccoli Craisin Salad


2 broccoli heads, cut into bite-size pieces
1/2 red onion, chopped finely
1/4 c. dried cranberries
1/2 c. salted sunflower seeds
8-10 slices bacon, cooked & crumbled
1 c. mayonnaise
2 Tbsp. apple cider vinegar
1/2 c. sugar

Combine broccoli, onion, cranberries, sunflower seeds and bacon in large bowl. In small bowl mix mayonnaise, vinegar and sugar until smooth. Pour over salad and toss to coat. Refrigerate for several hours before serving.

Erik's Taco Salad


2 lbs. hamburger or ground turkey
2 c. sour cream
1/3 c. chili sauce
2 tsp. finely chopped onion
1 c. red onion
2 cans (15 oz) kidney beans
2 pkg taco seasoning
2 c. water
2 heads of lettuce
2 avocados
2 tomatoes
1 c. olives, sliced
tortilla chips
3 c. shredded cheddar cheese 

Combine sour cream, chili sauce and onion and place in refrigerator. Brown meat with onion then drain. Add kidney beans, taco seasoning, and water. Simmer for 10 minutes. Toss with lettuce, avocado, tomato, olives, chips, and cheese. Then add dressing from the refrigerator.  

Simple Brownies


1 c. sugar
2 large eggs
1/2 c. coconut oil, melted
1 tsp. vanilla
1/4 tsp. baking powder
1/3 c. cocoa
1/4 tsp. salt
1/2 c. flour

Beat sugar and eggs for 60-90 seconds until sugar is dissolved and mixture is pale yellow. Add oil and vanilla. Fold in dry ingredients. Pour into greased 9x9 pan. Bake 350 F for 20 minutes. Cool completely before cutting.

Can double recipe and use 9x13 pan but baking time is longer.

Champagne Vinaigrette

Based on the recipe found here.


1 garlic clove, finely chopped
2 Tbsp. dijon Mustard
1/4 c. champagne vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. honey
2 or 3 dashes hot sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 c. extra virgin olive oil

Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puree until smooth.

Macaroni and Cheese

Based on the recipe found here.


Mac and Cheese Sauce
3 c. whole milk
1 c. heavy cream
6 oz. cream cheese, room temperature, cut in 12 pieces
1/2 c. butter
1/4 c. flour
3/4 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
1/2 tsp. salt
1/4 tsp. granulated garlic
10 oz. shredded cheddar and Monterey jack cheese blend

Per Serving
1 c. Mac and Cheese Sauce
1 c. cooked cavatappi (spiral tube macaroni)
1/2 c. shredded cheddar cheese
1/4 c. Panko bread crumbs
1 Tbsp. melted butter

In a saucepan, heat milk and cream on medium heat, stirring often, just until boiling but do not allow to boil. Stir in cream cheese and stir until melted. Keep hot, do not allow to boil. In a large, heavy pot, melt butter on medium heat. Whisk in flour, peppers, salt and garlic; let cook for 2 minutes, whisking continuously, then stir into hot milk-cream mixture. Let cook, stirring continuously, until it thickens. Stir in cheese and cook, stirring often, until cheese melts. In small bowl toss Panko crumbs with butter.

Spread about 1/4 cup Mac and Cheese Sauce in bottom of individual oven-proof dishes. Top with cavatappi, then cheddar, then 3/4 cup Mac and Cheese Sauce. Top with buttered Panko. Bake at 450 F for 7 to 10 minutes until hot and Panko turns golden.

Creamed Spinach

Based on the recipes found here and here.


1 Tbsp. unsalted butter

1 medium yellow onion, chopped
2 cloves garlic, roughly chopped
pinch crushed red pepper flakes
3  (16 oz.)  packages frozen chopped spinach, thawed with water squeezed out
1/4 tsp. nutmeg
salt and pepper
1  (8 oz.) package cream cheese, cut into six pieces
heavy cream
1-1/3 c. Parmesan cheese, grated and divided
1/2 c. Gruyere cheese, grated

Melt butter in a large skillet over medium-high heat. Add onions and cook until translucent, about 4-5 minutes. Stir in garlic and red pepper flakes and cook for another minute. Add spinach  a little at a time to the skillet incorporating onions and garlic. Stir in nutmeg, and season with a pinch of salt and fresh cracked pepper. Slowly stir in cream cheese and let it sit in the spinach mixture for about 5 minutes to melt and then stir into the spinach until well incorporated. Add cream as needed. To finish the creamed spinach mixture, stir in 1 cup Parmesan cheese.

Transfer creamed spinach to a  9 x 13 inch baking dish and top with remaining Parmesan cheese and Gruyere cheese. Bake at 350 F for 30-35 minutes, or until mixture is bubbling and the edges are golden. Serve warm.