Bulgur salad

photo credit: https://www.onceuponachef.com/recipes/bulgur-salad-with-cucumbers-red-peppers-chick-peas-lemon-and-dill.html

adapted from Joanna Gaines Magnolia Table Volume 2 cookbook

1.5 cups (9.75 oz) bulgur

2 tsp salt

4 T olive oil

1/3 cup green onion, diced

3/4 cup red bell pepper, diced

1.5 cups cucumber, diced

1/4 cup fresh dill, finely chopped

1/3 cup fresh parsley, chopped

15oz can chickpeas, rinsed and drained

6 T fresh lemon juice

1 garlic clove, finely minced

1/2 tsp freshly ground black pepper

1) Place bulgur in a large heatproof bowl with 1 tsp salt and 2 cups boiling water.  Cover bowl tightly with plastic wrap and let sit until all the water has absorbed, 20-25 mins.

2) Add the remaining 1 tsp salt and all of the remaining ingredients.  Stir, taste for seasonings, and add more salt, pepper, or lemon juice if desired.

3) Chill for 1 hr before serving.

Sheet Pan Nachos

 

photo credit: https://www.thecookierookie.com/beef-sheet-pan-nachos-recipe

1 lb ground beef
Trader Joe's Taco Seasoning Mix

1 can black beans, rinsed
shredded cheddar cheese (or can do half cheddar, half Monterrey Jack)
tortilla chips

toppings: green onions, salsa, avocado, pickled jalapeños


Preheat oven to 350 degrees.  Cook ground beef in a frying pan with taco seasoning mix, breaking up into small pieces. Line a cookie sheet with parchment paper and lay out tortilla chips, spreading them in a way that minimizes stacking.  Sprinkle ground beef and black beans on top. Spread cheese on top.  Bake for about 8 minutes.  Serve with toppings.

Note: 1 lb ground beef and 1 can black beans will likely provide enough leftovers for a second night.

Zucchini bread

photo credit: butterwithasideofbread.com/best-ever-zucchini-bread

adapted from Magnolia Table recipe

cooking spray
1 1⁄4 cups vegetable oil
1 cup sugar
4 large eggs
1 tablespoon pure vanilla extract

3 cups all-purpose flour
2 teaspoons ground cinnamon

2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon kosher salt
3 cups thickly shredded zucchini (about 2 medium)
1 cup crushed walnuts (about 3 1⁄2 ounces)

Preheat the oven to 350°F. Spray a 9 x 9-inch baking pan lightly with cooking spray.  In a large bowl, whisk together the oil, sugar, eggs, and vanilla until smooth.  In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

Add the flour mixture to the egg/sugar mixture and mix until just combined.  Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and walnuts into the batter.

Pour the batter into the prepared pan and spread it evenly. Bake until a tester inserted in the center
comes out clean, about 50 minutes. Cool on a wire rack until completely cool, about 30 minutes.

Chicken and green veggie soup

photo credit: https://kalynskitchen.com/chicken-soup-with-collard-greens/

recipe adapted from Love, Sweat, Fitness

1 tbsp olive oil
4-6 celery stalks, chopped
6 carrots, chopped
1 onion, diced
1 bunch asparagus, chopped
3 cloves garlic, chopped
Juice of one lemon (2 T lemon juice)
1 small bunch fresh parsley, chopped
2-3 tbsp no-salt seasoning like 21 Salute or Italian seasoning (I used 1/2 tsp pepper, 1/2 tsp onion salt, 1/2 tsp garlic powder,  tsp oregano, 1/2 tsp rosemary, 1/2 tsp chili powder, 1/2 tsp cumin)
6 cups chicken or vegetable broth
1.5 lbs boneless, skinless chicken breasts
1 bunch of collard greens, chopped

1) Turn the Instapot on sauté and add 1 tbsp olive oil.
2) Add the chopped celery, carrots, onion, and asparagus and sauté for about 5 minutes.
3) Add garlic, juice of the lemon, and parsley and stir for an additional minute *note, if you drop the peels of the squeezed lemon in when you cook, it gives it an amazing flavor! Just pull them out when you’re ready to eat.
4) Add all remaining ingredients (except the collard greens) and close it up.
5) Put the nozzle to “sealing” and select “pressure cook” for 8 minutes
6) Vent and remove lid.

7) Add the chopped collard greens and stir them in. Then, close the lid and keep on warm for about 10 minutes, allowing the greens to soften.
8) Remove lid, take out the lemon rinds if you added them and serve.

Buttermilk biscuits

adapted from Joanna Gaines' recipe from Magnolia Table

photo credit: https://food52.com/recipes/76989-jojo-s-biscuits

4 cups all purpose flour, plus more for the work surface
3 Tablespoons baking powder

1/2 tsp sea salt
2 tsp sugar

1 tsp baking soda

12 oz cold butter, cut into 1/2-inch pieces or grated
2 large eggs, beaten, plus 1 large egg for brushing
1 1/2 cups buttermilk, plus 1 tablespoon for brushing
Jam and/or butter, for serving

1) In a large bowl, whisk together the flour, baking powder, salt, sugar, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas.

2) Stir in the beaten eggs with a wooden spoon until combined. Stir in 1½ cups buttermilk until the dough comes together into a sticky mass. Cover the bowl and refrigerate for at least 30 minutes and up to overnight.

3) Position a rack in the middle of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper.

4) Scrape the dough onto a floured work surface. Fold over twice.  Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick.

5) Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. Press straight up and down and do not twist cutter (as it seals the edges and deters rising).   Collect and pat out the scraps to cut more biscuits.

6) Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching. In a small dish, beat together the remaining egg and 1 tablespoon buttermilk. Brush the mixture on the top of the biscuits. Place biscuit tray in the freezer for 15 minutes to refreeze butter before baking.

7) Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

8) Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with jam or butter.  Store leftovers in an airtight container at room temperature for up to 2 days.

NOTE: For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking.

Mushroom, spinach, and Swiss cheese quiche

photo credit: https://www.rachaelraymag.com/recipe/spinach-mushroom-quiche

adapted from Joanna's Gaines recipe from Magnolia Table

2 T butter

1 small onion

8 oz baby bella mushrooms, sliced

2 oz baby spinach, roughly chopped

6 eggs

1 cup milk

1 tsp garlic powder

1 tsp salt

1 tsp black pepper

8 oz shredded Swiss or gruyere cheese

1 unbaked pie crust

1) Preheat the oven to 350 degrees.

2) In a large saute pan, heat the butter over medium heat until melted. Add the onions and saute until tender, about 6 minutes. Add the mushrooms and saute until they have given up their liquid and it has mostly evaporated, 5 to 6 minutes. Add the spinach and saute until wilted, 1 to 2 minutes. Remove from the heat and set aside.

3) In a large bowl, whisk together the eggs, milk, garlic powder, salt, and pepper. Stir in the spinach/mushroom mixture and the cheese. Pour the mixture into the unbaked pie shell.

4) Bake until the quiche is lightly golden and set in the center when the pan is gently pushed, about 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

5) Remove from the oven and let stand until cool.

Chicken and wild rice soup

photo credit: https://www.gimmesomeoven.com/chicken-and-wild-rice-soup/

recipe adapted from Joanna Gaines Magnolia Table Cookbook

3/4 cups flour
1.75 tsp salt
1.75 tsp pepper
2.5 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
4T butter
1 small onion
1/2 cup diced celery

1/2 cup diced carrot
8oz baby bella mushrooms, diced
2 garlic cloves, minced
1/4 cup dry white wine
32oz chicken broth

18 oz wild rice blend, cooked according to package instructions

1.5 cups milk (optional)

1/2 cup heavy cream (optional)


1) In a large bowl, whisk together the flour and 1.25 tsp each of the salt and pepper. Add the chicken and gently toss to thoroughly coat the pieces in the seasoned flour. Remove the chicken from the flour, shaking off the excess, and set aside. Discard any remaining flour.

2) In a large soup pot, heat the butter over medium-high heat until melted. Add the onion, celery, and carrot and sauté until the vegetables are tender, about 5 mins.

3) Add the mushrooms and sauce until they give up most of their liquid and are lightly browned, about 5 mins. Add the garlic and saute until aromatic and lightly browned, about 30 secs.

4) Add the chicken and cook, stirring occasionally, until lightly browned, about 3 mins (it does not need to be cooked through).

5) Add the wine and cook until it is almost entirely evaporated, about 1 min. Stir in the broth and bring to a simmer. Reduce the heat and simmer for 10 mins.

6) Stir in the cooked rice, milk, and cream.  Simmer, stirring occasionally, about 20 mins.  Season with the remaining 1/2 tsp salt and pepper. Serve hot.

Lemon Dill Salmon

photo credit: https://chefsavvy.com/easy-pan-fried-salmon-with-lemon-dill-butter

2-3 lbs salmon

1/4 cup olive oil
1 Tablespoon Meyer lemon zest
juice of 2 Meyer lemons
2 tablespoons fresh dill
1 tsp sea salt

Make marinade and brush it generously over salmon, allow to marinate covered in the refrigerator for 1 hour. Broil in oven until done.

Burgers

photo credit: https://tasty.co/recipe/classic-hamburger

2 lbs ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons seasoning salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
whole grain hamburger buns

toppings: cheddar cheese, lettuce, tomato, red onion, sliced pickles


Mix meat and spices and press into flat patties. Cook on 400 degrees, flipping halfway through cooking. Toast buns before serving.

Instant Pot Steel Cut Oatmeal

photo credit: https://www.wellplated.com/instant-pot-steel-cut-oats

3 cups water
2 cups milk
2 cups steel cut oats
1/4 tsp sea salt


Stir together the water, milk, oats, and salt. Cover and seal. Cook on HIGH pressure for 5 minutes. Let the pressure release naturally for 10 minutes. Carefully remove lid and give the oats a big stir.

Kale and hash brown frittata

photo courtesy of: https://cooking.nytimes.com/recipes/1021038-kale-and-bacon-hash-brown-casserole

olive oil

1/2 to 1 onion, chopped
6 cups kale, chopped
1 garlic clove
12 large eggs
1 cup whole milk
1 T mustard
3 oz mozzarella cheese, shredded
6 oz Gruyere cheese, shredded
20 oz bag frozen tater tots, defrosted
1/2 tsp salt
1/2 tsp pepper


Heat the oven to 350 degrees. Grease a 9-by-13-inch baking dish.

Heat the skillet with oil over medium heat, add the onion, and sauté until soft and lightly browned, 2 to 4 minutes. Add the kale and garlic and sauté until the garlic is tender and fragrant, another minute. Remove from the heat.

In a large bowl, whisk together the eggs, milk and mustard. Add 1/2 the mozzarella and Gruyère, the hash browns, and salt and pepper; stir to combine.

Stir the kale mixture into the eggs, then pour into the dish. Top evenly with the remaining mozzarella and Gruyère. Cover with foil.

Bake for 30 minutes. Remove the foil and bake, uncovered, until the top is lightly browned and bubbly, another 30 minutes. Serve hot.

Warm Brussels sprout salad with bacon

 

photo credit: https://pinchmysalt.com/fall-fest-shredded-brussels-sprouts-with-bacon-and-walnuts

bag of shaved Brussels sprouts
bag of kale and broccoli slaw salad mix
5 slices of bacon (precooked)
to taste: salt, pepper, smoked paprika, parmesan cheese, Trader Joe's chili onion crunch, touch of maple syrup

Add olive oil to a pan, then when warm add veggies. After 4 minutes, add chopped bacon. Cook for 4 more minutes and then add seasoning items to pan. Serve warm.

Apple Crumble Pie

photo courtesy of: https://www.foodnetwork.com/recipes/food-network-kitchen/classic-apple-crumb-pie-7525199 

 single pie crust

4-5 apples, peeled and very thinly sliced

2 T flour

1/4 cup white sugar

2 T brown sugar

2 tsp cinnamon

1 tsp vanilla

4 T melted butter

2 T water

large squeeze of fresh lemon juice (1/3 regular sized lemon worth)

1 cup rolled oats

1/2 cup flour

1/2 cup brown sugar

1 tsp cinnamon

4 T melted butter

Lay pie crust in deep dish pie plate.  Combine first list of ingredients in a large bowl and stir well.  Place in pie.  Combine second list of ingredients and stir well.  Place on top of apples.  Bake for 50 mins to 1 hr on 350 degrees.

Buffalo chicken dip

photo and recipe adapted from: https://www.delish.com/cooking/recipe-ideas/a44551/buffalo-chicken-dip-in-a-bread-bowl-recipe

1 lb chicken breasts
8oz block cream cheese
1 cup shredded cheddar cheese
1/3 cup Buffalo sauce
1 T ranch dressing
crumbled blue cheese (optional)
veggies (celery, cucumbers, green peppers) for serving


Cook chicken with broth or water in the Instant Pot for 20 minutes, then shred.  Add all of the other ingredients. Can reserve some cheese (or add extra cheese on top) and bake for 20 mins on 350 if will be serving immediately.

Herby Kale Mashed Potatoes

photo credit: https://www.happyveggiekitchen.com/wine-cheese-kale-colcannon/

recipe adapted from: https://www.budgetbytes.com/balsamic-roasted-mushrooms-with-herby-kale-mashed-potatoes/

2 lbs russet potatoes, peeled and cut into large chunks

1 bunch of kale, chopped

1 T olive oil

3/4 tsp salt

3 T butter

2/3 cup milk

1 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp black pepper

1) Pan fry kale in olive oil until softened.

2) Boil potatoes until easily pierced by a fork, then drain.

3) Mash potatoes with a potato masher and add all other ingredients.

Baby Spinach Salad with Dates & Almonds

recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi

photo credit: https://www.lottieanddoof.com/2012/10/baby-spinach-salad-with-dates-almonds

1 tablespoon white wine vinegar
1/2 medium onion, thinly sliced
3 1/2 oz/100g pitted Medjool dates, quartered lengthwise
2 tablespoons/30g unsalted butter
2 tablespoons olive oil
2 small pitas, roughly torn into 1 1/2-inch pieces
1/2 cup/75g whole unsalted almonds, coarsely chopped
2 teaspoons sumac
1/2 teaspoon red pepper flakes
5 ounces/150g baby spinach leaves
2 tablespoons freshly squeezed lemon juice
salt

Put the vinegar, onion, and dates in a small bowl. Add a pinch of salt and mix well with your hands. Leave to marinate for 20 minutes, then drain away any residual vinegar and discard.

Meanwhile, heat the butter and half of the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 5 to 6 minutes, stirring all of the time, until the pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 teaspoon salt. Set aside to cool.

When you are ready to serve, toss the spinach leaves with the pita mix in a large mixing bowl. Add the dates and red onion, the remaining olive oil, the lemon juice, and another pinch of salt. Taste for seasoning and serve immediately.

Southern Fudge Pie

photo credit: https://www.verybestbaking.com/recipes/30153/walnut-fudge-pie

2oz baker’s unsweetened baking chocolate (could use 3T cocoa powder in a pinch)

1/2 cup butter (1 stick)

1 cup sugar 

2 eggs

1/4 cup flour

1 tsp vanilla

1/4 to 1/2 tsp salt

1 pie crust (not deep dish unless you double the filling)

Melt chocolate and butter over medium heat. Add sugar, egg, and flour, beating continously. Remove from heat. Add vanilla and salt. Pour into pie crust. Bake at 350 for 35 minutes.

Polenta, sausage, and veggie sautee

photo credit: https://www.tasteofhome.com/recipes/chicken-sausages-with-polenta

tube of polenta, cut into large chunks

1 onion, sliced

1 red pepper, sliced

1 green pepper, sliced

chicken sausage, sliced

Chop up each item above into large chunks/slices, and fry all together in a few tablespoons of oil.

Creamy rice pudding

photo credit: https://www.delish.com/cooking/recipe-ideas/a28712015/easy-rice-pudding-recipe/

1.5 cups cooked rice
3 cups milk
1/4 cup sugar
1/4  tsp salt
1/4 tsp cardamom
1/4 tsp cinnamon
1/8 tsp nutmeg
1 egg, beaten
1 T butter
1 tsp vanilla extract


In a saucepan, combine the rice, 2.5 cups milk, sugar, and salt.  Cook over medium heat for 15-20 mins until thick and creamy.  Stir in spices.  Then stir in remaining 1/2 cup milk, beaten egg (temper first), and cook for 3 minutes more, stirring constantly.  Remove from heat and stir in butter and vanilla.