SHEET PAN ROAST CHICKEN & CABBAGE

1 teaspoon neutral oil, for greasing

1 tablespoon sesame oil

1/4 cup melted coconut oil or olive oil

3 tablespoons soy sauce

1 tablespoon rice vinegar (or other)

1 tablespoon Sriracha, optional

8 pieces bone-in, skin-on chicken thighs or drumsticks

1 pinch kosher salt and pepper to taste

1 head cabbage, 2 to 3 lbs.

Directions
Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)

Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. 

Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

BALLARD'S EXQUISITE PIZZA SAUCE

 

EXQUISITE PIZZA SAUCE
Ingredients
1 (6 ounce) can tomato paste
6 fluid ounces warm water (110 degrees F/45 degrees C)
3 tablespoons grated Parmesan cheese
1 teaspoon minced garlic
2 tablespoons honey**didn't put in my sauce
1 teaspoon anchovy paste (optional)**didn't put in my sauce
3/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram**didn't have
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste


Directions
In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

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.