TOMATO & BURRATA SALAD

Equal parts arugula & spinach

Juice of a lemon

Olive Oil

Salt & Pepper

Tomatoes (use a variety: sliced Roma, garden fresh, heirloom cherry etc.) 

Burrata, 2-3 balls 

Pesto 

French, Artisan or Sourdough Bread

Slice bread and drizzle with olive oil.  Broil in over until crispy.  Meanwhile, mix olive oil, lemon juice, salt & pepper to taste and then toss over greens. Place greens on a large platter. Add tomatoes. Place burrata balls in the center.  Dot greens, tomatoes and burrata with dollops pesto. Drizzle lemon dressing over everything.  Place crispy French bread slices around edge of platter.  Can be eaten as a salad or bruschetta. 

CEREAL SNACK CANDY

2 cups sugar
3/4 cup Karo Syrup 
1 cup butter
- cook till sugar dissolves then add:
1 cup cream
Pinch of salt
1 teaspoon vanilla
Cook to softball stage then pour over 16-20 cups cereal (Chex, kix, Cheerios, coconut). 

BANH MI PICKLED VEGGIE SLAW

2 mini cucumbers, thinly sliced 
2 carrots, grated
Small bunch of cilantro, roughly chopped 
Lime, juiced
Shallot, thinly sliced 
2 teaspoons sugar 
Salt & pepper 

Combine & let pickle. Top burgers or sandwiches or just eat as salad.

PALEO SWEET POTATO CHILI

2 lbs hamburger
1 red onion chopped
1 teaspoon minced garlic
1 can tomato sauce 29.5 ounces
2 cups petite diced tomatoes with juice
3 cups beef stock
1 cup carrots sliced
5 cups sweet potatoes peeled and cubed
2 bay leaves
1/2 teaspoon thyme
2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup chili powder
dash of oregano
dash of red pepper flakes
Instructions

In a large saucepan, brown hamburger, onions and garlic. Drain off the fat. Add the remaining ingredients to the saucepan. Mix well, bring to a boil and simmer, covered, for about 30-40 minutes or until the sweet potatoes and carrots are cooked through. Remove and discard the bay leaves. Then serve!
Slow Cooker Option: Instead of simmering the chili on the stove, you can brown the ground beef, drain off the fat and place it into the slow cooker. Add the other ingredients and let it simmer on low all day (6-8 hours on high for 4-5 hours).

CHOCOLATE PEANUT BUTTER NO BAKE COOKIES

1 stick butter

2 cups sugar

½ cup milk

¼ cup cocoa

1 cup peanut butter

2 teaspoon vanilla

3 cups quick cook oats

¼ teaspoon salt

In a large bowl stir together oats and salt. Set aside.  In a small saucepan, over medium-high heat, whisk together butter, sugar, milk, and cocoa.  Bring the mixture to a boil for about a minute and then remove from heat.  Whisk in peanut butter and vanilla until well combined.  Pour chocolate peanut butter mixture over oats and stir until combined.  Line a baking sheet with wax paper. Drop cookies onto the wax paper using a medium cookie scoop.  Let the cookies cool. Store in the refrigerator once cookies are cool and dry.

PEANUT BUTTER FINGERS

1 cup butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

1 cup creamy peanut butter 

1 teaspoon baking soda

½ teaspoon salt

2 cups flour

2 cups quick oats

½ cup butter, softened (1 stick)

½ cup milk

1 teaspoon vanilla

5 to 6 tablespoons unsweetened cocoa

5 to 6 cups powdered sugar

Preheat the oven to 350°F.  In a mixer (or by hand), mix the butter and sugars together. Then add in the rest of the ingredients making sure they are fully mixed.  Press the dough in to a greased half sheet/jelly roll pan.

Bake for 15 minutes.  You will know they are done when the edges start to turn a golden brown and a toothpick comes out clean when poked in the middle.

Let the bars cool completely before frosting.  For the chocolate frosting add the butter, milk, vanilla, powdered sugar and cocoa to a mixer or bowl and mix fully. 

MAGIC BARS

½  cup unsalted butter

¼ cup light brown sugar, packed

2 cups graham cracker crumbs, approximately 15 to 16 full sheets

1 cup semi-sweet chocolate chips

1 cup shredded sweetened coconut

¾ cup pecans, coarsely chopped

1 2/3 cups sweetened condensed milk

Preheat oven to 350 degrees.

Crush graham the crackers. Stir the brown sugar into the graham crackers; set aside.

Put the ½ cup butter into an 8 x 8 baking pan; heat in the oven until butter is completely melted.

Remove from the oven and evenly spread the graham cracker and brown sugar mixture over the melted butter.

In layers, alternate the chocolate chips, coconut, and the pecans. Evenly pour the sweetened condensed milk over the top. Bake for 30 minutes or until the coconut is lightly browned. Cool completely before cutting.

PORK MEDALLIONS

Pork tenderloin

½ cup almond flour

½ cup flour

¼ teaspoon garlic powder

salt & pepper

1 tablespoon olive oil

¼ stick of butter

1 cup chicken broth

Juice of a lemon

Capers

Slice pork tenderloin into ¼” slices.  Combine flours, garlic powder and salt and pepper in a shallow dish.  Fry in olive oil and butter in a frying pan until brown on both sides.  Add chicken broth and lemon juice and simmer with lid on until tender.  Add capers and serve.  

SLOW COOKER CHEESY SCALLOPED POTATOES

1 ½ cups heavy cream

3 cloves garlic, minced

½ teaspoon dried thyme

Pinch of nutmeg

2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices

Kosher salt and freshly ground black pepper, to taste

1 cup shredded Gruyere cheese

¼ cup freshly grated Parmesan

½ teaspoon fresh thyme leaves

In a medium saucepan, whisk together heavy cream, garlic, thyme and nutmeg over medium heat until heated through, about 1-2 minutes.  Add a layer of potatoes to a 4-quart slow cooker in an overlapping pattern; season with salt and pepper, to taste. Pour ½ cup cream mixture over potatoes; sprinkle with Gruyere. Repeat with remaining potato slices, cream mixture and Gruyere to create 2 more layers.  Cover and cook on high heat for 4-5 hours, or until potatoes are tender. Sprinkle with Parmesan. Cover and cook until melted, about 5 minutes.  Remove lid and let potatoes rest for 15 minutes, allowing the sauce to thicken as it sits.  Serve, garnished with thyme, if desired.

BRUSSELS SPROUTS AND BACON PESTO PASTA

4 slices of bacon, cooked and chopped

12 ounces brussels sprouts

1 clove garlic, grated or minced

¼ teaspoon red pepper flakes

Kosher salt and fresh ground black pepper to taste

8 ounces uncooked pasta shells or similar shape/size, gluten-free if needed

3 tablespoons pesto

1 lemon, juiced

¼ cup shredded Parmesan cheese

Cook the pasta according to package instructions and drain. While the pasta cooks thinly slice the brussels sprouts or use the shredding attachment on a food processor. In a large skillet cook the bacon. Drain on paper towels and chop when cool enough to handle. Reserve one tablespoon of the bacon grease in the skillet and discard the rest. Add in the shredded brussels sprouts and red pepper flakes, season with salt pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic and sauté another 30 seconds. Add the chopped bacon, pasta, pesto, lemon juice and Parmesan cheese into the skillet. Stir everything together until combined. Taste for seasoning and serve topped with extra Parmesan cheese.

THAI COCONUT RAMEN

1 bell pepper

6 green onions

1 head of bok choy

2 cloves garlic

4 tablespoons red curry paste

2 tablespoons fish sauce

1 tablespoon fresh ginger

½ cup peanut butter

2 tablespoons honey

¼ cup soy sauce

6 cups chicken broth

2 chicken breasts

2 ramen noodle blocks

1 can coconut milk

2 limes, juiced

Toppings: lime wedges, cilantro, basil, soft boiled eggs, green onions, sriracha, chopped peanuts 

In a large pot or dutch over, saute peppers, green onions, garlic and bok choy stalks (save leaves for later) in a drizzle of oil.  Add red curry past, fish sauce, fresh ginger, peanut butter, honey and soy sauce.  Stir together and cook for 2 minutes on medium.  Add chicken stock and scrape the bottom and edges of the pot.  Bring to a boil, add chicken and cook for about 12 minutes until chicken reaches 165 degrees Fahrenheit.  Remove chicken and shred, then add back to the soup.  Add noodles,  bok choy leaves, and coconut milk.  Boil for 5 minutes, finish with lime juice.  Serve with any combination of the toppings.

KALE CHIPS

½ bunch green kale, stemmed and torn into chip-size pieces

½ teaspoon extra virgin olive oil

¼ teaspoon garlic or onion powder

¼ teaspoon seasoned salt or pink Himalayan salt

Preheat the oven to 300°F.  Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the powder and salt.  Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.

HONEY BUTTER SKILLET CORN

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn (it is really good with fresh corn cut from the cob)

2 ounces cream cheese cut into chunks

¼  teaspoon salt

¼  teaspoon black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.  Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.  Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

BUTTERY COUSCOUS

1 lemon 

4 tablespoons butter

1 cup Israeli couscous

1 ½ cups water 

2 tablespoons chicken stock concentrates (chicken base)

Salt & Pepper 

Zest and halve 1 lemon.  Melt 2 tablespoons of butter in a small pot over medium high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes. Add 1 ½ cups water and 2 tablespoons chicken stock concentrates. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid, if necessary. Stir 2 tablespoons butter into couscous until melted. Stir in lemon zest and lemon juice to taste; season with salt and pepper.

MINT JULEPS

¾ cup simply lemonade

¼ cup cold water 

2 tablespoon Torani signature mint syrup 

Serves one. Garnish with fresh mint and lemons. 

MACY’S AVOCADO TOAST

Good French or sourdough bread 

Ripe, mashed avocado

Extra virgin olive oil (EVOO)

Salt and pepper

Trader Joe’s Everything but the bagel seasoning

Trader Joe’s Chile Lime seasoning

Other Seasonings (optional)

Toast bread, spread with mashed avocado, drizzle with EVOO, sprinkle seasonings to your liking.

BACON JAM

1 ½ pounds apple wood smoked thick-cut bacon cut into one inch pieces

2 medium onions diced small

½ cup apple cider vinegar

2 teaspoons minced jarred garlic or 3 cloves garlic peeled and smashed

½ cup dark brown sugar

¼ cup 100% maple syrup

½ cup brewed coffee

1 teaspoon red pepper flakes

Place the bacon pieces in a large skillet, cook until light brown. Drain bacon on paper towels and set aside.  Drain all but one tablespoon of bacon grease from the pan. Add the garlic and onions to the pan and cook until soft.  Add the vinegar, maple syrup. brown sugar and coffee to the skillet with the onions and garlic. Bring mixture to a boil, stirring and scraping the bottom of the pan to release the bits on the bottom. Add the bacon and pepper flakes to the pan and stir.  Place the mixture into a 6 quart crock pot. Cook on high heat, uncovered for 3 - 4 hours until the liquid becomes syrupy.  Transfer the mixture to a food processor and process until it’s coarsely chopped. Let the Bacon Jam cool. Bake with Brie and spread on toasted baguette. 

LAURIE'S HOMEMADE GRANOLA

3 cups old fashioned oats
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
3 tablespoons chia seeds
2 tablespoons flax seeds
1 tablespoon cinnamon 
1/2 teaspoon salt
1/4 cup honey
2 tablespoons melted coconut oil
1/2 teaspoon vanilla

1. Preheat the oven to 300 degrees. 

2. In a large bowl, mix together oats, almonds, pecans, coconut, chia seeds, flax seeds, cinnamon, and salt.

3. In a small bowl, whisk together honey, coconut oil, and vanilla, then pour over the oat mixture and stir until combined.  

4. Spread granola onto a baking sheet covered with parchment paper or a baking mat in an even layer.

5. Bake for 30 minutes (stirring halfway through), then remove and let cool. 

6. Transfer to an airtight container and store at room temperature for up to 2 weeks.

NO KNEAD CRUSTY ARTISAN BREAD

3 c flour

1/2 t yeast

1 1/2 t salt

1 1/2 c warm water

*Mix ingredients in a bowl with a spoon and cover with plastic wrap. Leave out on the counter for 12-24 hours. Dough will be a little dry & flakey.
*When ready to bake, put empty enamel pot (with lid on) in the oven at 450 degrees to heat up.
*Remove dough from bowl, shape into a ball and put on a floured piece of parchment, spray with no stick spray, cover with plastic wrap and let sit for 30 mins.
*After 30 mins (carefully) remove hot pot from the oven. Set parchment and dough in the pot, cut a few slits in the top of the bread, and put the lid back on. *Return pot to the oven and bake for 25 mins. Remove lid and bake for an additional 13-15 mins to brown the top. (Brush with olive oil/garlic/rosemary etc. at this point if desired)
*Remove from oven and place bread on a cooling rack.