A rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.
Ingredients 3 pounds bone-in beef short ribs 2 tablespoons vegetable or high smoking point oil 1 large onion, sliced 4 cloves garlic, minced 3 cups low-sodium broth or other liquid (alcohols, etc) 2 to 4 sprigs fresh herbs, such as rosemary or thyme Instructions Heat the oven and season the meat.
Crack Chicken Tenders 😋
Ingredients: 1 lb chicken tenders ½ cup mayonnaise ½ cup grated Parmesan cheese 1 packet Ranch seasoning mix ½ tsp garlic powder ½ tsp onion powder 1 cup crushed Ritz crackers
Instructions: Preheat oven to 375°F (190°C). Combine mayonnaise, Parmesan, Ranch seasoning, garlic powder, and onion powder. Coat chicken tenders in the mayo mixture, then dredge in crushed Ritz crackers. Arrange on a baking sheet and bake for 20-25 minutes until golden and cooked through
Measurements to “split” a box of Mac and Cheese. Perfect portions for our kids at the moment.
Ingredients 4 cups of water 85g of noodles 19g of cheese powder 2tbp of butter 1 oz milk Instructions Prep per box instructions
Ingredients Pizza Crust Pizza Sauce (whoel pizza) Margherita Side Fresh Basil Fresh Mozzarella Extra Side Bruschetta Goat Cheese Mozzarella Bacon Olive Oil Herbs (might experiment) Instructions Bake per Pizza Crust instructions Source An attempt to recreate one of our favorite Pizza combos after a bad experience at the local restaurant (Licari’s Pizza Kitchen)
Ingredients HOT DOGS & TOPPINGS: Marketplace Jumbo Beef Franks Colby Jack Cheese Bacon bits
GARLIC BUTTER: 3 Tbsp fresh parsley 1 Stick butter 3 Tbsp Parmesan 3 garlic clov
Instructions Chop Parsley Drissle Hot Dot buns with olive oil, grill on flattop In small cast iron pan on grill, cook Parsley Butter Parmesan Garlic (grated) Cross hatch hot dogs (either manually, or with somethign like this) Once buns are toasted, move to warning rack.
Ingredients 1-1 1/2 cups of a pasta of your choice 1/3 cup Hoosier Hill Farm Big Daddy Mac Mix 4 Tbsp Butter 1/4 cup Milk Instructions Bring a pot of water to a boil and cook noodles according to the package. In a small saucepan, heat up milk and butter over medium heat. Whisk Big Daddy Mac Mix into the milk and butter. Combine fully cooked noodles with cheese sauce and enjoy!
A wonderfully simple recipe, great for introducing the kids to cooking (with adult supervision of course!)
Ingredients White Bread Cheese 1 Butter Instructions Butter one side of bread Alternatively, can just slice 2 - 1 Tablespoon slabs and melt in pan right before cooking Place cheese between two slices of bread In pan over medium heat, fry each side until golden brown Serve and enjoy! Source/Story The grilled cheese I grew up on!
Ingredients 12 oz Potatoes 1 tsp Dried Oregano 1 Clover Garlic 1 Lemon 1 Tomato 4 Tbsp Mayonnaise 2 Tsp Dijon Mustard 2.5 oz Spinach 2 Tbsp Cream Cheese 4 Slices Sourdough Bread 1/2 Cup Feta Cheese 1/2 Cup Mozzarella Cheese Instructions Roast Potatoes Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1⁄2-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, oregano, salt, and pepper.
Ingredients 1 Long Green Pepper 1 Tomato 1 Clove Garlic 6 oz Cavatappi Pasta 1/2 Cup Panko Breadcrumbs 8 oz Heavy Cream + 1/2 tsp Carlic Powder (Replease Cream Sauce Base) 2 Tbsp Cream Cheese 1/2 Cup White Cheddar Cheese 1/4 Cup Monterey Jack Cheese 1/2 Cup Mexican Cheese Blend Instructions Prep Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil.
Ingredients 1 Carrot 1/4 oz Parsley 6 oz Cavatappi Pasta 1 lb Ground Beef 1 Tbsp Italian Seasoning 14 oz Marinara Sauce 2 Tbsp Cream Cheese 3 Tbsp Parmesan Cheese Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves. Cook Pasta Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
A delicious compo of a sweet and savory sauce with pan seared chicken, mashed potatoes, and roasted green beans.
Ingredients 12oz Potatoes 4oz Bacon 6oz Green Beans 2 Scallions 1.5 tbsp Sour Cream 10oz Chicken Cutlets 1 pkg Cherry Jam 1 pkg Chicken Stock Concentrate Instructions Make Mashed Potatoes Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into 1/2-inch pieces.
Ingredients 1 Red Onion 4oz Pineapple 5 tsp Red Wine Vinegar 1 Long Green Pepper 4 oz Fresh Mozzarella 1/4 oz Cilantro 2 Flatbreads 4 Tbsp BBQ Sause 1/4 Cup Monterey Jack Cheese Instructions Start Prep and Pickle Onion Place a foil-lined baking sheet on top rack and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and thinly slice onion. Drain pineapple over a small bowl, reserving juice.
Ingredients 1 Lime 1 Long Green Pepper 14 oz. Black Beans 3 Tbsp Sour Cream 3 Tbsp Tex-Mex Paste (See Below) 2 Flour Tortillas 1 Cup Mexican Cheese Blend 1/4 Cup Monterey Jack Instructions Prep and Make Crema Wash and dry produce. Quarter lemon. Core, deseed, and dice green pepper. Drain and rinse beans. In a small bowl, combine sour cream with a big squeeze of lemon juice to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Ingredients 1 Long Green Pepper 1 lb. Ground Beef 2 Tbsp Beef Stock Concentrate 1/2 Cup Mexican Cheese Blend 2 Scallions 6 oz. Cavatappi Pasta 1 Tbsp Southwest Spice Blend 1.5 oz Tomato Paste 1.5 Tbsp Sour Cream 4 Tbsp Smoky Red Pepper Crema Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).
Ingredients 1/4 cup canola mayonnaise 1 (1 1/2 lb) eggplant, gut into 12 1/2-inch thick slices 3/4 cup Parmesan-seasoned breadcrumbs 1 1/2 cups bottled lower-sodium tomato-basil pasta sauce 1 1/2 cups (6 oz) shredded six-cheese Italian blend cheese Cooking Spray Instructions Preheat oven to 425 Thinly spread mayo evenly on both sides of eggplant slices; dip both sides of eggplant in breadcrumbs. Place eggplant on an ungreased backing sheet Back at 425 for 15 minutes or until tender and lightly browned.
A delicious beef-based pot pie.
Ingredients 1/2 lb ground beef 1/2 cup chopped onion 1 clove garlic, minced 1 1/2 Tbsp all-purpose flour 1/2 Tbsp Montreal steak seasoning 1/2 ( 15-oz) pkg frozen mixed vegetables 1 cup beef broth 1/2 cup heavy cream or Let’s try 1 tablespoon of cornstarch in 1/2 cup of milk to replace. Saw this article that had a few other options too. 1 (7.5-oz) pkg buttermilk biscuit mix (Let’s try just 1/2 of this to keep fat down…) Instructions Preheat oven to 400°F.
Ingredients 1 cup shredded rotisserie chicken 1/2 (8-oz) container guacamole, divided 6 soft taco-size corn-and-flour-blend tortillas (such as Don Pancho) 1/3 cup shredded reduced-fat colby-Jack cheese 1 Tbsp olive oil 1 cup shredded lettuce 1/4 cup reduced-fat sour cream 1/4 cup fresh salsa Instructions Preheat oven to 450°F. Microwave chicken at HIGH 1 minute or until thoroughly heated. Spread ¼ cup guacamole down centers of tortillas; sprinkle with chicken and cheese.
Ingredients 26 multigrain tortilla chips (2 oz) 1/3 cup mild white cheese dip 2/3 cup shredded rotisserie chicken, heated 1/3 cup fresh salsa 3 Tbsp chopped red onion 1 small avocado, sliced 3 Tbsp crumbled queso fresco cheese 3 Tbsp chopped fresh cilantro Instructions Preheat oven to 400°F. Spread chips on a parchment paper-lined baking sheet. Bake 4 to 5 minutes or until thoroughly heated and lightly toasted. Meanwhile, heat cheese dip according to package directions for microwaving.
Ingredients 12.5 ounce can white chunk chicken, drained 1/2 cup mayonnaise 1/2 cup sour cream 1 cup celery, chopped finely 1 teaspoon minced onion 1/2 teaspoon ground pepper 2 tablespoons lemon juice 2 cups sharp cheddar cheese, divided 1 cup potato chips, crushed Bonus: 1 can corn Instructions Preheat oven to 375 degrees. Bonus: Drain and pat dry can corn. Fry with a little oil over medium heat for 6 minutes, or until slightly browned Use a fork to work the chicken into smaller pieces – almost shredding it.
Ingredients 1 Long Green Pepper 1 clove Garlic 2 Stalks Scallions 2 lb Ground Beef 1 tablespoon Southwest Spice Blend 1 tablespoon Mexican Spice Blend 1.5 oz Tomato Paste 2 oz Beef Stock Concentrate 26 oz Black Beans 14 oz Crushed Tomatoes 1 tomato 4 tablespoon Smoky Red Pepper Crema 1/2 cup Cheddar Cheese Prep Wash and dry produce. Halve, core, and dice green pepper into ½-inch pieces. Peel and mince or grate garlic.
Ingredients 12 oz Potatoes 9 oz Carrots 1/4 Cup Panko Breadcrumbs 1 Tbsp Beef Stock Concentrate 10 oz Ground Beef 1/2 cup Cheddar Cheese 2 Tbsp Katchup 2 Tbsp Mayonnaise Instructions Prep
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Halve, peel, and thinly slice shallot. Roast Potatos Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet).
Ingredients Pasta, any pasta, we’re using linguine, 4 oz (fetticcini, 8/29) 2 cloves garlic 1 tbsp olive oil salt 1/2 bunch asparagus 1 small zucchini 1/2 can diced tomatoes 1/4 cup chicken broth Small bunch of fresh basil or parsley, optional 2 chicken breasts Prep Peel garlic cloves. If you LOVE garlic flavor, mince it too. The smaller the garlic is cut, the more garlic flavor will get into the dish.
Great to add random vegetables too
Ingredients 1 shallot (or 1/2 medium onion or a few cloves of garlic) 1 tbsp (~15 ml) extra virgin olive oil 1-2 cups (~100 g) baby spinach (or any other leafy green) Sea salt or kosher salt Freshly ground pepper 3 large eggs Prep
Peel and cut the shallots into thin slices. Can be done up to 5 days in advance if kept in the fridge in a sealed plastic bag or airtight container.