directions

1. Preheat oven to 450°. Grease a baking sheet with cooking spray or line it with parchment paper.

2. In a large bowl, whisk flour, water, garlic powder, paprika, salt and pepper until batter is smooth. Add cauliflower to batter and toss to coat.

3. Spread cauliflower onto the prepared baking sheet in a single layer with space between them. Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.

4. In another small bowl, combine the hot sauce, melted butter and lemon juice until well blended. Brush the buffalo sauce mixture on the cauliflower.

5. Return to the oven and bake until they start to brown, about 15 minutes.

6. Serve hot with ranch dressing, celery and carrots, if desired

directions

1. To make the dough: mix the milk, vegetable oil and sugar in a small sauce pan. Warm over medium heat just until the sugar is dissolved and the mixture reaches 95–100°F (lukewarm) on an instant read thermometer. Remove from the heat and pour into a large mixing bowl. Cool, if needed, until the milk reaches 95°to 100° on an instant read thermometer.
2. Sprinkle the yeast over the lukewarm milk mixture and set aside for 5–10 minutes. Add 4 cups of the flour and stir until combined (you can do this by hand with a wooden spoon or use the dough hook of a stand mixer). Cover and let rise for one hour in a warm location. The mixture should be bubbly and puffed.
3. In a small bowl or 1 cup measure, combine the remaining ½ cup of flour, baking powder, baking soda and salt. Stir together until blended. Add the flour mixture to the dough and mix until all flour is incorporated. Loosely cover the bowl with plastic wrap and refrigerate overnight, or for a day or two, if desired. If rising for more than a day, watch the dough and punch down if needed to prevent overflowing.
4. To make the cinnamon rolls: grease 3 (9-inch) cake pans with melted butter; set aside.
5. Heavily flour a large, clean work surface. Lightly punch down the dough and scrape out onto the countertop. Using floured hands, and a floured rolling pin, press and roll the dough into a rectangle at least 30-inches wide and about 18 to 20-inches deep. The dough will be very thin.
6. Brush 12 tbsp of melted butter over the surface of the dough, leaving a 1-inch border along the 30-inch side farthest away from you.
7. Sprinkle ⅔ cup of sugar over the butter layer, followed by the ground cinnamon.
8. Roll the dough into a log starting at the 30-inch side closest to you. Gently pull the dough toward you, then tuck and roll, and repeat, keeping it pretty tight as you go. Next, pinch the seams to seal.
9. Using a ruler as a guide, cut the rolls into (30) 1-inch slices. You can use a large, thin, sharp knife to cut the rolls, or a long piece of dental floss works very well, too. Place the rolls, cut side down, into the prepared pans.
10. Preheat oven to 375°.
11. Let the rolls rise in a warm location for 30 to 40 minutes. Once risen, the unbaked rolls should be puffed and smooth. To ensure the rolls have risen properly, gently press the edge of a roll with a knuckle. If the dough does not quickly and completely fill back into the depression, the rolls are ready. Bake at 375° until light golden brown, about 15 to 20 minutes.
12. Transfer the pans to a rack to cool while preparing the frosting.
13. To make the frosting: Using an electric mixer or whisk, combine the frosting ingredients and blend until smooth. The frosting should be thick, but pourable. Generously drizzle over the warm rolls. Feel free to go little crazy and don’t skimp on the frosting. Serve immediately.

directions

1. In a large measuring cup or bowl, mix together the milk, water, melted butter, sugar, and yeast.
2. In a stand mixer fitted with the dough hook, add the flour and salt. With the mixer on low speed, add the milk mixture.
3. Increase to medium speed and knead until the dough is smooth, 5 to 7 minutes. Add additional flour a couple tbsp at a time only if the dough is sticking to the bottom of the sides of the bowl. After kneading, the dough should be soft, supple and slightly sticky without leaving a lot of dough residue on your fingers.
4. Place the dough in a lightly greased bowl, cover, and let the dough rise until doubled, 1 to 2 hours.
5. Spread the softened butter evenly in a 12-cup bundt pan, using a pastry brush or piece of wax or parchment paper to ensure all the nooks and crannies of the pan are well-buttered. Set aside.
6. Lightly punch down the dough. On a very lightly floured or greased countertop, press the dough into a thick rectangle or square, about 8 or 9 inches across.
7. Use a bench scraper or pizza cutter to cut the dough into 64 small pieces. Roll each piece into a round ball shape. It doesn’t have to be perfect.
8. Combine the brown sugar and cinnamon in a bowl or shallow dish.
9. Dip the dough pieces in melted butter and then roll evenly in the sugar mixture.
10. Place the dough pieces in the prepared Bundt pan, offsetting the dough balls so they aren’t stacked exactly on top of each other. Cover the Bundt pan and let the bread rise until noticeably puffy and nearly doubled, 1 to 2 hours.
11. Preheat the oven to 350 °. Uncover the bundt pan and bake until the bread is golden brown and the bread is baked through, 30 to 35 minutes. An instant-read thermometer inserted into the bread should read 190 to 200 °.
12. Cool the monkey bread in the pan for no longer than 5 minutes (any longer and the bread will be too sticky and hard to remove!).
13. Turn the bread onto a platter.
14. In a small bowl, whisk the confectioners’ sugar and milk together until smooth.
15. Drizzle the glaze over the top and sides of the warm monkey bread. Serve warm.

directions

1. In a small bowl, add the sugar, warm water, and yeast together. Stir to combine well. The yeast should be activated when it becomes foamy, about 10 minutes. Transfer the flour to a flat surface and make a well in the middle.
2. Add the yeast mixture, yogurt, salt, and oil, and knead the dough until the surface becomes smooth and shiny, about 10 minutes. Cover the dough with a damp cloth and let it rise in a warm place (for example: beside the stove top or warm oven). The dough should double in size in about 1 hour.
3. Divide the dough into 8 equal portions. Roll each piece of dough to an 8” circle with a rolling pin.
4. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to prevent the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles, and burnt spots appear, flip it over and cook the other side. Repeat the same until all the dough is done.
5. Brush the naan with melted butter or ghee, then sprinkle with fresh cilantro. Serve warm and enjoy!

directions

1. Grease the bottom and sides of the slow cooker insert using coconut oil, cooking spray, or butter.
2. Combine the steel-cut oats, water, milk, maple syrup, brown sugar, cinnamon, vanilla, and salt together in the slow cooker.
3. Place the lid on the slow cooker and cook for 6 hours on low for a firm texture and 8 hours on low for a softer texture. Alternatively, cook on high for 3–4 hours.
4. To serve, dish up oats and top with additional maple syrup and chopped nuts if desired.

directions

1. Soak rice in water for at least 2 hours or overnight to soften.
2. In a heavy saucepan, combine 3 cups coconut milk, ginger, cinnamon sticks, cloves, and salt to boil. Add rice.
3. Reduce heat to low and cook for 30 minutes without stirring.
4. After 30 minutes, stir and add sugar, raisins, and 1 more cup of coconut milk.
5. Cook on low heat for 30 more minutes, stirring every 10 minutes.
6. Serve in a deep dish and sprinkle with cinnamon powder.

directions

1. Preheat oven to 400°.
2. Mix ingredients except blueberries in a large mixing bowl. Then, gently fold the blueberries into the mixture.
3. Line a muffin pan with wrappers and pour batter into each one until they are at least ¾ full.
4. Bake for about 20 minutes.
5. Insert a toothpick to check for doneness; it’s done if it comes out clean.

directions

1. Drain the coconut water by puncturing the three eyes of the coconut and pouring the water into a bowl. (You can use a clean screwdriver and tap it through with a hammer.) Reserve.
2. Score the coconut along its equator and split the shell in half by tapping along the line with a hammer. Continue breaking it into smaller pieces.
3. Remove the flesh of the coconut from the shell pieces with a spoon or table knife.
4. Add the coconut flesh and coconut water to a blender, and add hot water to reach 6 cups of volume total. Blend until smooth.
5. Strain the coconut milk through cheesecloth into a large bowl to remove solids. Squeeze the cheesecloth to extract as much liquid as possible.

directions

1. Grease an 8×8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
2. Into a cup, add milk and vinegar. Allow it to sit on the counter for 5–10 minutes to activate while you prep the rest of your ingredients.
3. In a medium bowl, whisk the hot melted butter and sugars. Whisk for 2–3 minutes until the mixture is homogenous and not oily on the sides.
4. Whisk in the milk mixture. This has to be smooth in order for the brownies to turn out good. If it’s clumpy, place into the microwave or use a double boiler method and heat for 2–3 minutes. Then continue whisking until smooth.
5. Whisk in the cocoa powder until well combined.
6. Mix in the flour, baking powder, cornstarch, and salt until no dry streaks are showing. Mix in chocolate chips.
7. Transfer the batter into the prepared 8×8 pan and spread evenly. Top with extra chocolate chips.
8. Bake the brownies for 45–55 minutes at 350℉. Bake until a toothpick inserted into the batter (not chocolate chip) is fudgy and not batter-like. You’ll know it’s ready when you move the brownie pan and the center of it doesn’t jiggle.
9. Cool, slice, and enjoy!

directions

1. Preheat oven to 350°.
2. In a large bowl, soften butter and shortening using a spoon.
3. Add sugar and almond extract, mixing well.
4. Gradually add flour until everything is combined.
5. Form mixture into 1-inch balls with your hands.
6. Place on aluminum foil or a cookie sheet.
7. Press with the palm of your hand.
8. Place a halved cherry, jam, or chocolate in the center of each cookie.
9. Bake for 25 minutes or until golden brown.

directions

1. Preheat oven to 350°. Coat two 8-inch round cake pans with cooking spray. Line the bottoms of each pan with wax paper.
2. Combine cocoa powder, boiling water, and melted butter in a bowl; whisk until blended. Cool and set aside.
3. In a large bowl, combine sugars, stirring well until blended. Add egg substitute and beat for 2 minutes or until light and creamy. Add cocoa mixture and continue beating for 1 minute.
4. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt in a separate bowl.
5. Gradually add flour mixture to the sugar mixture; beat for 1 minute or until blended. Stir in the vanilla extract.
6. Pour batter into prepared pans. Bake for 28 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes on a wire rack. Remove from pans.
7. Wrap cake layers in plastic wrap and freeze for 2 hours or until slightly frozen.
8. Spread softened ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze for 4 hours or until firm.
9. Place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
10. Combine whipped topping and peppermint extract; stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints.
11. Freeze until ready to serve. Let cake stand at room temperature for 10 minutes before slicing.

directions

1. Preheat the oven to 350 °. Trace the bottom of a 9-inch spring-form pan on parchment paper, and cut out a circle to lay in the bottom of the pan.
2. Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and egg and pulse a few more times to combine.
3. Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches. Bake for 10–12 minutes.
4. Once out of the oven, cut a parchment paper strip 4 inches high, and a little over 2 feet long, to line the perimeter of the pan. Tuck the parchment paper strip carefully between the crust walls and the sides of the pan. Adjust the paper ring to fit snugly around the crust the secure with a paper clip. Press the crust back gently if it has slumped a little.
5. Spread the entire can of dulce de leche over the bottom of the crust. Then place the crust in the freezer for 15 minutes to chill.
6. Scoop the ice cream into the crust and press down using a piece of wax paper. Smooth the top with a spatula. Place back in the freezer to firm up—30–60 minutes.
7. Then release the sides of the spring-form pan and remove the ring and parchment paper. Shake the chocolate magic shell vigorously, then drizzle around the edges. Once the edges of the cake are covered in chocolate, drizzle the magic shell in the middle of the cake. Quickly top with candied pecans, before the magic shell hardens. Place back in the freezer until ready to serve. If you plan to wait more than 1 day to serve the cake, wrap it well with foil, followed by a layer of plastic wrap.

directions

1. If using an egg white, dry shake to make foam, add ice, and whip shake.
2. Shake all ingredients together. Garnish with fresh grated cardamom and star anise.

directions

1. Mix all ingredients in a blender.
2. Refrigerate for about an hour before serving.
3. Serve cold.

directions

1. Shake all ingredients well.
2. Double strain and garnish with three coffee beans.

directions

1. Shake whiskey, Campari, orange bitters, lemon, and simple syrup together.
2. Strain into highball glass with ice. Top with club soda and 2 spritz of saline. Garnish with a cocktail cherry.

directions

1. Shake the Gin, Campari, Amaro, lemon, simple syrup, and bitters together.
2. Double strain into a coupe glass and garnish with a lemon peel.

directions

1. Combine milk, nutmeg, and cinnamon stick in a medium saucepan over medium heat; bring to a simmer, stirring constantly.
2. Add white chocolate chips, stirring until melted.
3. Remove from heat; stir in vanilla. Remove the cinnamon stick and discard.
4. Serve with whipped topping and sprinkle with additional nutmeg, if desired.

directions

1. Combine brandy, peach schnapps, and sugar in a large pitcher; stir to dissolve sugar.
2. Stir in wine, lemon, orange, apple, and peach. Chill at least 2 hours or until cold.
3. Stir in sparkling water and serve.

directions

1. Preheat oven to 350°.
2. Boil chicken for 20 minutes.
3. Shred the cooked chicken into small pieces.
4. Warm enchilada sauce.
5. Pour 1 cup of sauce into a 12×8x2 inch casserole dish.
6. Dip each tortilla in sauce, covering both sides.
7. Divide shredded chicken among the tortillas, placing meat down the center of each tortilla.
8. Fold filled tortillas and place seam-side down in the dish.
9. Pour remaining sauce over enchiladas and sprinkle with cheese.
10. Bake for 20 minutes at 350°.

directions

1. Heat oil in a medium heavy pan over medium heat. Cook marinated pork (if using) until golden brown.
2. Add onion and cook until softened, about 5 minutes.
3. Add green pepper, mashed garlic, cilantro, and fresh tomato.
4. Add the can of gandules (including liquid), water, tomato sauce, alcaparado, and pimientos morrones. There should be 4 cups of liquid total, including gandules juice and tomato sauce. Add salt to taste.
5. Bring to a boil, then reduce heat to medium-low and simmer until the liquid is absorbed (about 15–20 minutes).
6. Reduce heat further to keep the rice burning. Once water is absorbed, turn gently from bottom to top once or twice.
7. Cover and cook on low heat until rice is tender, about 25 minutes total. Turn the rice one more time and serve.

directions

1. Marinate chicken with garlic salt and yogurt.
2. Brown chicken in olive oil in a heavy pan over medium heat for 5 minutes per side.
3. Remove chicken and set aside. Leave drippings in the pan.
4. Add onions and bell pepper to the pan until softened.
5. Add mashed garlic, cilantro, olives, capers, and paprika.
6. Return chicken to the pan. Add rice, tomato (or diced tomatoes/puree), and water (enough to reach 4 cups).
7. Add salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer until water is absorbed (about 15–20 minutes).
8. Reduce heat further, turn the rice from bottom to top, and continue to cook until done, about 25 minutes total. Turn the rice one more time and serve.

directions

1. Heat oil in a heavy pan over medium heat and soften the onions, about 5 minutes.
2. Add the bell pepper pieces, garlic, oregano, and sausages. Heat through.
3. Stir in alcaparrado, salt, rice, and tomato sauce. Add water to reach 4 cups of liquid.
4. Bring to a boil, then reduce heat to medium and simmer until the liquid is absorbed. Reduce the heat to low, turn the rice, and cook until the rice is done, about 20 minutes total.

directions

1. In a 3-quart slow cooker, combine ground beef and the next 7 ingredients (through pepper). Stir well.
2. Whisk together flour and beef broth in a small bowl until blended. Add to slow cooker; stir well. Cover and cook on high heat for 1 hour.
3. Reduce to low heat, and cook for 7–8 hours or until beef is tender. Turn off slow cooker; remove lid. Let stand 10 minutes. Stir in sour cream.
4. Serve over noodles.

directions

1. In a pot, cook noodles to al-dente, strain and set aside, leaving ½ cup of pasta water.
2. Put a stainless steel skillet over medium-high heat with vegetable oil. Add andouille sausage and onions.
3. After 2 minutes, add minced garlic and spinach. Cook until spinach is cooked down near a paste. Remove from pan and set aside.
4. In the same pan, add jalapeños and oil. Cook until fragrant. Add ½ cup of white wine to deglaze pan. Add butter and flour until a paste is formed, slowly streaming in cream until incorporated. Add most of cheese until a sauce is formed.
5. Add sausage-spinach mixture back into the pan, along with ½ cup of pasta water. Once incorporated, add pasta and stir. Pour into a well-greased 9×9 pyrex.
6. In a small skillet, add crushed red pepper and breadcrumbs and lightly toast. Top pasta with breadcrumb mix and leftover cheese. Place in oven at 350°for 10 minutes.
7. In a blender, add sour cream/creama, diced jalapeños, chipotle pepper, and the juice of two limes. Blend until smooth. Top pasta with the sauce and chopped green onions.

directions

1. The night before, mix the chicken and marinade ingredients in a large bowl. Cover and let the chicken marinate in the refrigerator overnight.
2. Chop the yellow onions and green bell pepper together roughly (½ inch pieces), with a food processor if available. Set aside.
3. Finely chop the ginger, garlic, and hot pepper (¼ inch pieces) in a food processor. Add to the chopped onions and bell pepper.
4. Heat about 3 tbsp of oil in a thick, wide saucepan or dutch oven on medium heat. Add chopped vegetables and cook until soft.
5. Add spices: turmeric, curry powder, oregano, cloves, paprika, bay leaves, cardamom, and black pepper. (If using cardamom pods, crack them open and add only the seeds inside.) Cook spices for 2–3 minutes.
6. Add the can of chopped tomatoes and cook for about 3 minutes.
7. Add marinated chicken and cook for 12–13 minutes, adding water only if necessary. Turn the chicken over every few minutes until nice and soft. Salt to taste.
8. If using, add the potato wedges to the curry and cook for about 10 minutes, until soft. Add water as necessary to maintain the curry’s consistency.
9. Reduce heat and let the curry sit and breathe for at least 5 minutes. Add garam masala and chopped cilantro on top. Serve with rice and naan and enjoy!

directions

1. Heat oil and butter in a large skillet over medium heat. Add garlic and peppers, sauté for a minute or two.
2. Season chicken generously with salt and pepper; add to pan and brown on both sides.
3. Sprinkle the sliced mushrooms over the top of the chicken.
4. Add cider or broth and apples (if using). Cover and simmer 25–30 minutes, or until chicken is done and very tender.
5. Remove lid and cook down to desired consistency, stirring in the balsamic vinegar at the last minute.
6. Serve over rice or mashed potatoes.

directions

1. Brown chicken in a little oil.
2. Add remaining ingredients and simmer until meat is fall-apart tender.
3. Serve over rice or in buns.

It tastes kind of like an asian sweet barbecue sauce. Surprisingly yummy!

directions

1. Sprinkle meat with salt and pepper.
2. Place in a crockpot with garlic and broth.
3. Cook overnight on low, or for a few hours on high.
4. Add peppers and some of their liquid; continue cooking until meat falls apart and shreds easily.

directions

1. In a bowl, combine all sauce ingredients and stir to combine well. Set aside.
2. In a wok or large skillet, heat olive oil over medium high heat until slightly smoking. Add onion and garlic, stirring 2–3 minutes or until aromatic and translucent.
3. Add ground beef and stir while breaking the beef up into small bits, about 1–2 min.
4. When beef is about halfway cooked, add your sauce mixture and stir to combine thoroughly with beef.
5. Continue to cook until beef is browned and cooked through.
6. Serve immediately over bowls of warm rice, gently mixing the beef into the rice a bit.
7. Garnish as desired.

directions

1. Boil pasta according to package directions.
2. Chop mushrooms and garlic finely in a food processor.
3. Heat olive oil and butter over medium heat. Add mushroom mixture, red pepper flakes, and cook until mushrooms release their liquid.
4. Add chicken broth and cook until a thick sauce forms, about 10 minutes.
5. Add sauce and cheeses to cooked pasta and serve with a green salad.

directions

1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat olive oil in a large saucepan over medium heat. Add onion and sugar; sauté 7–10 minutes or until golden and set aside.
3. Add sausage to pan; sauté 4 minutes or until browned, crumbling as you go. Add shallots; sauté 2 minutes. Add rice and sauté for 30 seconds.
4. Stir in white wine; cook 45 seconds or until nearly absorbed, stirring constantly. Stir in 1 cup hot broth; cook 2 minutes or until nearly absorbed, stirring constantly.
5. Add remaining broth, ½ cup at a time, stirring until each portion is absorbed before adding the next (about 20 minutes total).
6. Remove from heat; stir in reserved onion, arugula, cheese, and lemon rind.

directions

1. The night before, mix the pork and marinade ingredients in a large bowl. Cover and let the pork marinate in the refrigerator overnight.
2. Chop the yellow onions and green bell pepper together roughly (½ to ¾ inch pieces), with a food processor if available. Set aside.
3. Finely chop the ginger, garlic, and hot pepper (¼ inch pieces) in a food processor. Add to the chopped onions and bell pepper.
4. Heat oil in a thick pan over medium heat. Add the chopped vegetables and sauté until softened, about 5 minutes.
5. Add the spices: turmeric, curry powder, oregano, ground cloves, paprika, bay leaves, cardamom seeds, and black pepper. Cook the spices for 2–3 minutes.
6. Add the whole can of tomato sauce or chopped tomatoes and cook for 3 minutes.
7. Add marinated pork and cook with little to no additional water. Turn the pork every 3–4 minutes until tender (about 15 minutes). Salt to taste.
8. Add chopped spinach and cook, only adding water when absolutely necessary.
9. Let the curry sit for at least 5 minutes. Garnish with garam masala and chopped cilantro on top. Serve with rice and enjoy!

directions

1. Bring broth and clam juice to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Melt butter in a large saucepan over medium heat. Add shallots; cook 2 minutes or until tender, stirring frequently. Add rice and saffron to pan; cook 30 seconds, stirring constantly. Add lemon juice; cook 15 seconds, stirring constantly. Stir in ½ cup hot broth mixture; cook 2 minutes or until the liquid is nearly absorbed, stirring constantly.
3. Add remaining broth mixture, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 18 minutes total).
4. Stir in tomatoes; cook for 1 minute. Stir in shrimp and scallops; cook for 4 minutes or until done, stirring occasionally. Remove from heat and stir in cream. Sprinkle with parsley, if desired.

directions

1. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently.
2. Add chicken to pan; cook 4 minutes or until cooked through, stirring frequently.
3. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.
4. Add tomatoes and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally.
5. Serve chicken mixture over rice; top each serving with yogurt.

directions

1. Add the beans, diced tomatoes, green chiles (if using), chicken broth, taco seasoning, and chicken breast to an instant pot and stir.
2. On top of the mixture, add 1 block (8 oz) cream cheese, cut into 6–8 pieces (lower fat cream cheese works well too).
3. Seal the instant pot and pressure cook on high for 30 minutes. I usually use the chili setting for 30 minutes.
4. Let the instant pot release pressure naturally, about 10–15 minutes. Shred the chicken by removing it onto a plate or cutting board and pulling apart with two forks. Use a masher to break up the pieces of cream cheese and mix it up. If the chili is too thick for your liking, add in additional chicken broth as needed.
5. Serve with Mexican cheese, green onions and cilantro. We also like it with a side of cornbread for a nice, comforting meal.

directions

1. Candied Pecans: Add everything but the pecans to a saucepan over medium heat and stir well, heating for 1 min. Add the pecans and stir well, then let cook for 3–5 minutes over medium heat, stirring often, until the glaze thickens and cooks down - it should look shiny and should be thick (if it’s not, they will not set).
2. Transfer to parchment paper to cool completely before breaking up. We only use half of this in the salad & the other half for snacking! If they are not crispy after cooling, you can put them in a 250˚F oven for ~10 minutes to further dry them out.
3. Salad: Using the shredder attachment on your food processor, a mandoline, a knife, shred your brussels sprouts into 1/16” shreds. You can also buy a bag of pre-shredded brussels sprouts at most grocery stores.
4. Combine the brussels sprouts, pomegranate, apple, pecans, cranberries and parmesan in a bowl.
5. Whisk together all of the dressing ingredients, pour over the salad, and toss.
6. Let the salad sit for about 30 minutes before serving. As it sits, the acid in the dressing will soften up the sprouts.
7. Serve with extra parmesan, pomegranate, and pecans.

directions

1. Preparing the citrus: Slice off both ends. Place flat side down on a cutting board and use a knife to cut off the peel and pith. Once all of the pith is removed, slice into thin rounds.
2. Assemble the salad on a large platter with the arugula, citrus slices, burrata (make sure to spread it out so each section has some), pomegranate, pistachios and mint.
3. Drizzle generously with olive oil, pomegranate molasses or balsamic glaze, and season with salt and pepper to taste.

directions

1. Place cream cheese in a large microwave-safe bowl and stir until smooth.
2. Mix in remaining ingredients.
3. Microwave for 3 minutes, stir, and then microwave for 2 more minutes.

Serve as chip dip, with vegetables, or as a sandwich spread.

directions

1. Preheat oven to 400°.
2. Peel all potatoes.
3. Chop potatoes into different shapes.
4. Place potatoes on a baking sheet, sprinkle with salt, and drizzle with olive oil. Toss together.
5. Put into oven for 20–23 minutes.
6. Enjoy!

directions

1. Combine all ingredients in a food processor.
2. Process until well combined.
3. Thin with water as desired.

directions

1. Brown meat and drain grease.
2. Add meat, green peppers, and jalapeño peppers (with or without seeds) to crockpot on high.
3. Cube cheese and add to crockpot. Stir until cheese melts. Turn crockpot to low.
4. Stir in tomato sauce and green onions. Let warm. Optional: top with fresh tomatoes.
5. Serve warm with chips of choice, or use as topping for baked potatoes or fries.

directions

1. Cube bread the day before. Place in bowl on counter and let dry, stirring occasionally.
2. Melt the butter and pour over bread cubes. Mix.
3. Add the onion, sugar, allspice, and raisins. Mix well.
4. In separate bowl, thoroughly beat eggs. Add milk and mix well. Pour over the bread cubes and mix well. It should be moist, but not soggy. Shape into ball.
5. Butter some foil and put the dressing on it. Bake at 375°for an hour, or with the last hour of the turkey.

directions

1. Mix vinegar, water, sugar, and salt in a small saucepan and bring to a boil.
2. Add the sliced red onion into a jar and pour the vinegar mixture over them.
3. Add a few black peppercorns. Add crushed red pepper and/or a few jalepeño coins to add heat if desired.
4. Chill and serve with other recipes.

directions

1. Mix water, yeast, and sugar. Allow to bloom.
2. In a mixing bowl, add salt, flour, and oil. Begin mixing with dough hook. Stream in water-yeast mixture and allow to mix for five minutes, scraping the sides to incorporate the loose flour.
3. Let rise in mixing bowl for at least one hour.
4. Move to a well-greased loaf pan and let rise again for at minimum one hour.
5. Preheat oven to 350°and bake for 45 minutes, or until top is brown.
6. Optionally top with butter, honey, and salt.

directions

1. Blot dry red peppers with paper towels.
2. In a food processor, combine peppers, cream cheese, and salad dressing mix; process until smooth.
3. Serve with bread or tortilla chips.

directions

1. Combine refried beans, green chiles, and taco seasoning in a bowl. Spread in a 11×7 inch dish.
2. Combine avocados and ½ cup taco sauce. Spread over the bean layer.
3. Spread sour cream on top of the avocado layer.
4. Layer with lettuce, tomato, cheese, and olives (if using).
5. Top with remaining taco sauce.
6. Serve with tortilla chips. Enjoy!

directions

1. Preheat oven to 375°.
2. In a small baking dish, mix together all ingredients. Cover dish.
3. Bake until heated through and bubbly, about 25 minutes.

directions

1. Heat oil over medium heat.
2. While the oil is heating up, peel the green plantains and cut into ¾-inch slices, diagonally.
3. Fry slices in hot oil until soft and light golden. Drain on paper towels.
4. When cool enough to handle, press plantain slices flat and round. A tostonera (plantain press) works best of course, but a flat-bottomed plate or sturdy spatula will work.
5. Fry at a higher temperature until crispy and golden brown. Remove them and drain on a large plate covered in paper towels.
6. Serve tostones with mayo, ketchup, and garlic mixed in a small bowl, or just ketchup.

directions

1. Combine dal and water in a thick pan. Add ½ tsp oil to prevent sticking. Add the salt or Adobo.
2. Bring to a boil over medium-high heat, stirring frequently.
3. Reduce the heat to medium and simmer until dal is soft. This takes about 20 minutes. Add water as needed to maintain the desired consistency.
4. Turn off the heat and let sit.
5. Finely chop the onion, pepper, garlic, hot pepper and ginger (¼ inch pieces) with a food processor if available.
6. Heat 1–2 tbsp oil in a small pan over medium heat. Add chopped vegetables and simmer until onions and peppers soften.
7. Add the turmeric, curry powder, cumin, ground cloves, oregano, and black pepper. Cook the spices for 2–3 minutes.
8. Add the cooked vegetables and spices to the dal, and put the mixture on low heat to let the flavors mingle.
9. Salt to taste and mix in ½ tsp garam masala and chopped cilantro. Serve with white rice and/or naan.

directions

1. Heat the oil in a large pot over medium heat.
2. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften.
3. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme.
4. Cover and simmer for 20 minutes.
5. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through.
6. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired.

directions

1. In a large pot, heat 3 tbsp oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, ¼ tsp each salt and black pepper and the chili powder, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.

directions

1. Place quinoa in a large bowl; cover with water and let stand 5 minutes. Drain and rinse well.
2. Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover, and fluff with a fork. Let cool to room temperature.
3. Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and remaining ingredients; toss well.

directions

1. Cook rice according to package directions, omitting salt and fat. Transfer rice to a large bowl, fluff with a fork, and cool.
2. Add chicken, carrot, green onions, 2 tbsp peanuts, and 2 tsp cilantro, and salt to the rice. Toss to combine.
3. In a small bowl, combine the lime juice, canola oil, sesame oil, and minced garlic.
4. Drizzle the oil mixture over the rice mixture and toss to combine.
5. Place 1 ½ cups salad on each of 4 plates. Sprinkle each serving with the remaining peanuts and cilantro.