Guacamole

 4 ripe avocados

3 T squeezed lemon juice

8 dashes tabasco sauce

1/2 cup small diced red onion

1 large garlic clove, minced

1 t kosher salt

1 t black pepper

1 medium diced tomato

In a large bowl, combine lemon juice, Tabasco, onion, garlic, salt and pepper and toss well. Dice avocados into pieces and add to bowl. Add the tomatoes. Mix well and taste if it needs more salt or pepper.

White Cheddar Macaroni and Cheese

 

Ingredients

For the Mac and Cheese

• 18 ounces white cheddar cheese Buy blocks and grate it yourself!
• 1 lb pasta of your choice
• 6 tbsp salted butter
• 1/3 cup + 1 tbsp all-purpose flour 
• 4 cups milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg

Brown Butter Breadcrumbs

• 2 tbsp salted butter
• 1/2 cup panko breadcrumbs
• optional – fresh herbs like thyme and sage, or a pinch of dried herbs

Instructions

• Make the Brown Butter Breadcrumbs: Melt the butter in a medium saucepan, and add a handful of fresh herbs (optional) while it browns. It will brown in just a few minutes – be sure to stir the whole time. Once the butter is a deep golden brown color, add the breadcrumbs and stir to combine. Toast, stirring, for a few minutes until the panko is browned. Transfer to a small bowl and set aside. 
• Prep: Shred your cheese (this can be done up to a day or two ahead). Cook your pasta according to package directions, then drain and set aside. 
• Make the White Cheddar Sauce: Melt the butter in a large dutch oven over medium heat. Add the flour and whisk until it's combined and no lumps remain. Slowly pour in the milk, stirring constantly to avoid any lumps. Cook over medium heat for 3-4 minutes, stirring lazily, to thicken. See photos above for reference – it should coat the back of a spoon, and hold a trail when you drag your finger across the back of the spoon. Season with the salt, pepper, and nutmeg. Add the grated cheese, a few handfuls at a time, stirring until completely melted before adding more cheese. This will help ensure a smooth sauce. Once the cheese is all added, stir in the pasta. Taste the mac and cheese and add additional seasonings as desired. 
• Serve + Store: Serve immediately with plenty of brown butter breadcrumbs on top! Store leftovers in an airtight container in the fridge for 4-5 days. Add a splash of milk when you reheat to revive the creaminess.

Crock Pot BBQ Ribs

 

Ingredients  

• ▢ 2 racks baby back ribs about 3-4 lbs
• ▢ 1 onion
• ▢ 4 cloves garlic
• ▢ ½ cup water

BBQ Rib Sauce

• ▢ ¼ cup ketchup
• ▢ ½ cup chili sauce
• ▢ ½ cup your favorite BBQ Sauce

• Instructions 

  • Combine all rub ingredients (below).
  • Remove silver membrane from the back of the ribs. Rub front and back of the ribs with spice mixture.
  • Place onion, sliced garlic, water and ribs in a slow cooker.
  • Cook ribs on high 4 hours or low 8 hours or until fork tender.
  • Preheat broiler. Combine ketchup, chili sauce and barbecue sauce.
  • Brush ribs with sauce mixture and broil (or grill) 3-5 minutes or until charred.

Steak Street Tacos

 

INGREDIENTS

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 ½ pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• ¾ cup diced red onion
• ½ cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

INSTRUCTIONS

• In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
• In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
  • Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
  • Serve steak in tortillas, topped with onion, cilantro and lime.

Thai Yellow Curry

 

Ingredients

  

• ▢ 1 tablespoon oil
• ▢ 1/2 large onion , chopped
• ▢ 1 pound boneless skinless chicken breasts , cut into bite-sized pieces
• ▢ 2 medium gold potatoes (or about 10 baby gold) ½’’ cubed
• ▢ 1 large carrot , thinly sliced
• ▢ 3-4 Tablespoons yellow curry paste *or homemade curry paste
• ▢ 2 teaspoons freshly grated ginger
• ▢ 2 cloves garlic
• ▢ 27 ounces coconut milk (2- 13.5 ounce cans)
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon fish sauce (optional)
• ▢ 1 Tablespoon lime juice
• ▢ 1.5 tablespoons brown sugar
• ▢ Hot cooked rice , for serving (white, jasmine, brown)
• ▢ Garnish with fresh cilantro and/or siracha and serve over rice.
• Instructions

 

• Heat the oil in a large pot over medium low heat. Add the onion and saute for a few minutes until softened. Add the chicken, carrots, potatoes and cook for a minute or two. Add ginger, garlic and curry paste and saute for 3 minutes.
• Add 1 ½ cans of coconut milk to the pot. Stir cornstarch into remaining ½ can of coconut milk and add to the pot.
• Bring to a boil. Reduce heat and simmer for 20-30 minutes or until the chicken and potatoes are cooked through. Adjust the thickness of the curry by adding more water to thin, if needed.
• Stir in the fish sauce, brown sugar and lime juice. Simmer 5 more minutes.
• Serve with any type of rice (white, brown, and jasmine are my favorites) or over zoodles, spaghetti squash or quinoa.

Chicken Tikka Masala (Bombay House)

• 1.5 Ibs chicken chopped into pieces (marinade)
• 1 cup plain yogurt
• 2 Tbsp lemon juice
• 2 tsp cumin
• 2 tsp red pepper
• 2 tsp black pepper
• 1 tsp cinnamon
• 1 tsp salt
• 1 tsp ground ginger (sauce)
• ¼ cilantro
• 1 Tbsp unsalted butter
• 2 garlic cloves minced
• 1 jalepeno minced
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garam masala
• ½ tsp salt
• 1 can (14.5 oz) tomato sauce
• 1-2 cup heavy whipping cream

Directions:

• Cut the chicken in 1 inch cubes
• Mix marinade. Add to chicken in bowl or zip-lock
• Put in fridge for 1-2 hours and then discard marinade
• Grill or cook chicken in a skillet until done.

Sauce

• Melt the butter over medium heat. Add garlic and jalepeno and cook for 1 minute. Add coriander, paprika, garam masala, and salt. Stir to combine. Stir in tomato sauce and simmer for 15 minutes until thickened. Add the cooked chicken to the sauce and stir in cream according to desired heat. (1 cup for hot-medium. 2 cup for medium-mild).
Serve with white rice and garnish with cilantro.