Brioche Dinner Rolls

 BRIOCHE DINNER ROLLS

Based on the recipe found here.

Will type recipe out later.

Salmon Tacos

 SALMON TACOS

Based on the recipe found here.

1 lb. salmon fillets, fresh or frozen and thawed

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. chili powder

1/2 tsp. ancho chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1-1/2 Tbsp. olive oil

small corn tortillas

coleslaw mix

Cilantro crema

In a small bowl, combine the salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder.

Pat salmon dry, spread light coating of olive oil on the top of the salmon and season with the seasoning mixture.

Cook salmon in air fryer set at 375 degrees for 12-15 minutes depending on the thickness of the salmon.

Heat tortillas in skillet and spread cilantro cream. Build tacos with salmon, coleslaw mix, and drizzle of cilantro crema.

• ▢ 1 teaspoon kosher salt
• ▢ 

Creamy Hashbrown Potatoes

CREAMY HASHBROWN POTATOES

Based on the recipe found here.

 1 32-oz package frozen hashbrown potatoes

1 10-3/4 oz can cream of potato soup

2 c. shredded cheese

1 c. sour cream

1/2 tsp. pepper

1 8-oz container spreadable chive & onion cream cheese

Pour hashbrowns into a large bowl. In a medium bowl, combine the soup, cheese, sour cream, and pepper. Pour mixture over potatoes and mix well.

Spoon potatoes in a lightly greased 4-qt. slow cooker, cover, and cook on low for 3-1/2 to 4 hours. Stir in cream cheese.

Cranberry Sauerkraut Meatballs

 CRANBERRY SAUERKRAUT MEATBALLS

Based on recipe found here.

1 14-oz can whole-berry cranberry sauce

1 14-oz can sauerkraut, rinsed and well drained

1 12-oz bottle chili sauce

3/4 c. brown sugar

1 32-oz package frozen meatballs, thawed

In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low until heated through, 4-5 hours. 

Pumpkin Waffles

 PUMPKIN WAFFLES

Based on the recipe found here.

1-1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 c. canned pumpkin puree
2 eggs
3 Tbsp. butter, melted
1⁄4 c. dark brown sugar
1 c milk

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.

In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and milk until well combined.

Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix. 

Cook in hot waffle iron.

Curried Pumpkin Soup

 CURRIED PUMPKIN SOUP

Based on the recipe found here.

3 Tbsp. olive oil

2 medium onions, diced

3 garlic cloves, minced

1 12-oz canned pumpkin

1 medium butternut squash seeded, peeled, and cubed

2 Tbsp. curry powder

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1 tsp. salt

1/2 tsp. black pepper

6 c. vegetable stock

1/2 c. coconut milk

Heat the oil in a large dutch oven or heavy soup pot, sauté onions until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes. 

Prepare the butternut squash. Cube into 1-2” chunks. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir and bring to a boil. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.

Puree the soup in a food processor or blender. Return it to the pot. Add the coconut milk, additional salt and pepper, if needed, and heat over medium heat.

Sugar Cookies

 SUGAR COOKIES

Based on the recipe found here.

3/4 c. butter, softened

3/4 c. sugar

1 large egg, room temperature

2 tsp. vanilla

2-1/4 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

In mixer combine butter and sugar. Mix on high for 2 minutes until smooth and creamy. Add egg and vanilla. Mix until combined, about one minute, scraping as needed. Whisk dry ingredients together and then add to the butter mixture until combined.

Dough will be relatively soft. If it is too sticky to roll out, add an additional tablespoon of flour. Roll into two even disks that are 1/4" thick. Place parchment under each disk and wrap with plastic wrap. Refrigerate for at least 2 hours and up to 2 days.

Cut into shaped. Bake at 350 degrees for 11-13 minutes or until lightly browned.

Cranberry Orange Scones

 CRANBERRY ORANGE SCONES

Based on the recipe found here.

2 c. flour

1/2 c. sugar

2-1/2 tsp. baking powder

1/2 tsp. salt

2 tsp. orange zest (about one orange)

1/2 c. unsalted butter, frozen

1/2 c. heavy cream plus one Tbsp divided

1 large egg

1 tsp. vanilla

1 heaping cup frozen cranberries

course Turbinado sugar

Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. Grate the frozen butter and add it to the flour mixture. Combine with a fork or fingers until mixture is pea-sized crumbs.

In small bowl, whisk 1/2 c. heavy cream, egg and vanilla. Drizzle over flour mixture and add cranberries. Mix everything together just until moist.

Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife and cut into 8 wedges.

Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.

Heat oven to 400 degrees. Pull scones out of fridge and brush with 1 Tbsp cream and sprinkle with Turbinado sugar. Bake for 20-25 minutes until golden brown.

Pollo Fundido Sauce

 POLLO FUNDIDO SAUCE

Based on recipe found here.

4 oz. cream cheese, softened

1/2 c. sour cream

2-3 Tbsp. canned, diced jalapeños

2 Tbsp. milk

1/4 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. salt

1/8 tsp. black pepper

Blend all ingredients together in food processor. Season with additional salt and pepper, if needed. Pour over burritos, sprinkle with cheese, and broil for 2-3 minutes.

Browned Butter Cinnamon Ice Cream

 BROWNED BUTTER CINNAMON ICE CREAM

Based on recipe found here.

6 Tbsp. butter

1 c. whole milk

1/2 c. sugar

1/2 c. brown sugar

pinch of salt

2 tsp. cinnamon

5 large egg yolks

2 c. heavy cream

In small saucepan, melt butter over medium-low heat. Continue cooking, stirring frequently, until golden brown. Watch carefully as it goes from browned to burned really quickly. Remove from heat and set aside.

Combine the milk, sugar, brown sugar, and salt in a medium saucepan over medium heat. Stir until sugar is melted and mixture is smooth. When it starts steaming and little bubbles appear around the edges, remove from heat. Add cinnamon.

Whisk the egg yolks together in a large bowl. immediately pour milk mixture in a small stream into the egg yolks, while whisking constantly.

Return egg and milk mixture to the saucepan and place over medium high heat. Cook mixture until it coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and add the browned butter a little at a time while stirring. Strain, if desired. Stir in heavy cream and refrigerate for at least 4 hours or until thoroughly chilled. Freeze according to manufacturer's instructions.

Chicken Pot Pie

 CHICKEN POT PIE

Based on the recipe here.

6 Tbsp. butter

1 medium onion, chopped

2 medium carrots, thinly sliced

3 minced garlic cloves

1/3 c. flour

2 c. chicken broth

1/2 c. heavy cream

2 tsp. salt

1/2 tsp. black pepper

1 tsp. dried rosemary

4 c. shredded, cooked chicken

2 c. frozen mixed vegetables

1 double crust pie crust

In large pot, melt butter over medium heat. Sauce onion and carrots until soft (about 8 minutes). Add garlic and flour; stir constantly for 2 minutes. Add chicken broth and cream. Bring to a simmer and thicken to a gravy consistency. Add salt, pepper, and rosemary. Season to taste. Add shredded chicken and frozen mixed vegetables. Take off heat to let cool while preparing the crust.

Roll out bottom pie crust to a 12" diameter. Place in pie plate. Spoon filling into crust. Roll out top crust to 10" diameter. Place on top of pie filling and crimp edges. Cut 5 slits in top crust to allow venting. Wrap crust edges with foil.

Bake at 425 degrees for 30-35 minutes. Remove for last 10 minutes to brown. Let pie rest 10 minutes after removing from oven before cutting.

Slow Cooker Hot Chocolate

 SLOW COOKER HOT CHOCOLATE

Based on the recipe found here.

6 c. whole milk, divided

1/4 c. unsweetened cocoa powder

14-oz can sweetened condensed milk

2 c. heavy whipping cream

2 tsp. vanilla

2 c. semi-sweet chocolate chips

Scald 1 cup milk in small saucepan on medium-low heat. Gently whisk in cocoa powder.

In a 4-quart (or larger) slow cooker, combine sweetened condensed milk, whipping cream, vanilla, and chocolate chips. Then add the milk and cocoa mixture.

Cover and cook on low for about 2 hours, stirring often with a whisk to incorporate the chocolate chips as they melt.

This is VERY rich hot chocolate. But SO good!

Lemon Butter Cod

 LEMON BUTTER COD

Based on the recipe found here.

2 cod fillets

1 Tbsp. flour

1/2 tsp. paprika

1/2 tsp. onon powder

1/4 tsp. thyme

1/4 tsp. oregano

1/8 tsp. cayenne pepper

1/2 tsp. salt

3/4 tsp. pepper

2-1/2 Tbsp. butter, divided

1 Tbsp. olive oil

1 Tbsp. garlic

1-1/2 Tbsp. chicken broth

1-1/2 Tbsp. lemon juice

In a small mixing bowl whisk together flour, paprika, onion powder, thyme, oregano, cayenne pepper, salt and pepper. Sprinkle on both sides of the fillets.

Heat pan with 1/2 Tbsp butter and olive oil over medium heat. Cook cod for 3-4 minutes on each side to brown. Remove from pan

Reduce heat to medium and add remaining butter to pan. Sauce garlic until fragrant. Remove from heat and add chicken broth and lemon juice. Spoon over cod fillets.

Apple Cabbage Salad

 Based on the recipe found here.

APPLE CABBAGE SALAD

1/2 small head of red cabbage, thinly sliced

1 large head romaine lettuce, chopped

2 medium gala apples

2 medium carrots, peeled into short ribbons

2 cups finely chopped cauliflower

1/2 c. thinly sliced green onions

3 Tbsp. olive oil

1-1/2 Tbsp. mayonnaise

1-1/2 tsp. brown sugar

1/2 tsp. Dijon mustard

3 Tbsp. apple cider vinegar

salt

pepper

1/2 c. pepitas, roasted

Combine vegetables in a large bowl. In separate bowl, combine dressing ingredients. Add dressing to vegetables and combine well. Add pepitas.

(I feel the dressing is lacking in thickness and quantity for the amount of veggies in the salad for those that are used to a thicker dressing)

Short Rib Chili

 Based on the recipe found here.

SHORT RIB CHILI

1 Tbsp. olive oil

1-1/2 lbs beef short ribs

1 onion, diced

1 red bell pepper, diced

5 cloves garlic, minced

1 jalapeño, seeds removed, minced

2 Tbsp. chili powder

1 Tbsp. cumin

2-3 chipotle peppers in adobo, seeds removed, minced

2 tsp. Worcestershire sauce

1 tsp. cocoa powder

1 tsp. sugar

2 (15-oz) cans kidney beans, drained and rinsed

1 (15-oz) can hot chili beans, with liquid

3 (15-oz) cans fire roasted diced tomatoes

salt

pepper

1 Tbsp. apple cider vinegar

Heat olive oil in Dutch oven on medium-heat heat. Season ribs with salt and pepper. Sear all sides of the ribs, in batches if necessary. Remove ribs and set aside. 

Reduce heat to medium and without wiping out the pot, sauté onion and red pepper for 5 minutes. Add garlic and jalapeño. Saute for another minute. Add chili powder, cumin, Worcestershire sauce, cocoa powder and sugar. Stir until fragrant.

Add beans and tomatoes. Sprinkle salt and pepper to taste. Mix well.

Nestle ribs into chili and bring to a simmer. Turn temperature down to maintain simmer for 4-5 hours until ribs are tender and falling off the bone. 

Remove ribs and separate meat from bones and fat. Some fat may have rendered in the pot but should be floating on the surface. Use paper towels to drain excess fat. Add meat back in and add apple cider vinegar. Taste and add salt and pepper as needed.

Serve with your favorite chili toppings.

Greek Salad

GREEK SALAD

1 serving

1 head romaine lettuce, chopped

1 medium cucumber, peeled, cut lengthwise, sliced

1 medium tomato, cut in wedges

5 kalamata olives, pitted, sliced

Combine lettuce, cucumber, tomato, and olives in large bowl; mix well. You can add 3 oz. Grilled chicken breast and 1 Tbsp toasted pine nuts for a meal. Toss with 1 serving of Greek Dressing.

Greek Dressing

GREEK DRESSING
8 servings; 2 Tbsp per serving

1/2 c. EVOO

1/4 c. red wine vinegar

1 Tbsp. balsamic vinegar

1/4 c. lemon juice

2 tsp. dried oregano

1 clove garlic, crushed

1 tsp. Dijon mustard

1/2 tsp. Himalayan salt

2 Tbsp. parsley, chopped

Combine all ingredients in a pint jar and shake.

Soft Dinner Rolls

Based on recipe found here.

SOFT DINNER ROLLS

2 c. warm milk

2 Tbsp. yeast

1/4 c. sugar

2 tsp. salt

6 Tbsp. butter, softened

2 eggs

6 c. flour

Combine the milk, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam. Add in the salt, butter, eggs, and 5 1/2 cups of flour. Mix with the dough hook on low speed until well combined. Add the remaining half cup of flour. Change to medium speed and knead until the dough begins to pull away from the side of the bowl, approximately 4 to 5 minutes. The dough mixture should be slightly sticky and soft.

Transfer the dough to a lightly oiled mixing bowl. Cover with a towel and let rise 60 minutes, or until doubled in size.

Spray baking sheets. Punch down the dough and form into 35 rolls. Place into prepared pans, making seven rows of five in the pan. Cover and let rise 1 hour.

Preheat oven to 375 degrees. Bake the rolls for 15-18 minutes, until lightly browned on top and cooked through.

*Note: To freeze unbaked rolls, follow the recipe up through shaping the rolls. Place the rolls immediately into the freezer. Once frozen, transfer them to a freezer bag until you're ready to use them. To bake, place frozen rolls in a greased pan, cover and let thaw and rise, about 5 hours depending on the warmth of your kitchen. Bake as instructed above.

Herbed Butter

Based on the recipe here.

HERBED BUTTER

1/2 c. butter, softened

1 Tbsp. rosemary

1 garlic clove, minced

1 tsp. fresh lemon juice

Combine all ingredients together in a food processor. Store in air tight container in fridge.

Brown Bread Rolls

Based on recipe found here.

BROWN BREAD

2-1/4 tsp. yeast
1-1/4 c. warm water
1 Tbsp. sugar
2-1/2 c. bread flour
1-1/2 c. whole wheat flour
1-1/2 Tbsp. cocoa powder
1 tsp. salt
1/4 c. honey
2 Tbsp. molasses
1 tsp. espresso powder
1/4 c. cornmeal
1/4 c. rolled oats

Combine yeast, water and sugar in mixer bowl. Let sit for five minutes to activate yeast. Meanwhile, in a separate bowl, sift together the bread flour, whole wheat flour, cocoa powder and salt. Set aside.

Add the honey, molasses and espresso powder to the yeast mixture. Stir to combine and then add the sifted dry ingredients.. Mix for a couple of minutes to incorporate. Once fully mixed, knead dough until it pulls away from the sides of the bowl and is smooth, 8-10 minutes. Dough should be slightly tacky but not sticky.

Put dough in an oiled bowl and cover to sit and rise for 90 minutes, until double. Prep a baking sheet by lining it with parchment paper.

Spread a bit of cornmeal out on a piece of parchment paper. Turn out the dough onto a lightly floured surface and divide it into four equal portions. Roll each into a smooth log, about 12 inches long, and press the bottom of each loaf into cornmeal to lightly coat the bottom. Transfer loaves to a parchment-lined baking sheet about 4 inches apart. Gently brush the loaves with water and sprinkle lightly with rolled oats. Cover and let rise until double, about 60-90 minutes.

Preheat the oven to 350°. Uncover the loaves and bake for 25 to 35 minutes. Remove and let cool for at least 20 minutes prior to slicing.