• Bean Dip

    June 20, 2022 Author: Rachel
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    Recipe adapted from the Magical Slow Cooker.

    Ingredients:

    • 16 oz. can refried beans (refried pinto or refried black beans)
    • 8 oz. Colby Jack cheese, shredded and divided
    • 7 oz. can fire-roasted green chiles
    • 8 oz. pkg. cream cheese, room temperature (or microwave for 30 seconds to soften)
    • 1 c. sour cream plus more for serving
    • 1 oz. pkg. taco seasoning (see below)
    • Sliced pickled jalapeno, if desired
    • Chips for serving

    Taco Seasoning:

    • 1 tsp. chipotle chili powder
    • 2 tsp. smoked paprika
    • 1 1/2 tsp. cumin
    • 1 tsp. garlic powder
    • 1/2 tsp. oregano
    • 1 tsp. salt

    Crockpot Directions:

    1. To the crockpot add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
    2. Sprinkle over remaining cheese and pickled jalapenos.
    3. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time.

    Oven Directions:

    1. Preheat oven to 350*
    2. In an a 8×8 pan add the refried beans, 2/3 of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula.
    3. Sprinkle over remaining cheese and pickled jalapenos.
    4. Bake for 30 minutes or until hot and bubbly.

  • Sourdough Pancakes

    June 20, 2022 Author: Rachel
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    Makes about 8 pancackes.

    Recipe from Twelve on Main.

    Ingredients:

    • 1 1/2 c. milk
    • 1 egg
    • 1 c. sourdough starter
    • 2 TBSP honey
    • 1 tsp. vanilla
    • 2 TBSP coconut oil
    • 2 c. flour
    • 1 tsp. salt
    • 4 tsp. baking powder
    • 1 tsp. baking soda
    • Serve with syrup

    Directions:

    1. Preheat cast iron skillet or griddle.
    2. Mix milk, egg, sourdough starter, honey, vanilla, and coconut oil in a bowl.
    3. Add flour, salt, baking powder, and baking soda, and mix until combined.
    4. Pour 1/3 cup batter onto a hot griddle or cast iron skillet. Let it cook until you see nice big bubbles, and then flip. Leave them for another minute or so until it is cooked through.
    5. Serve topped with syrup

    Sourdough Pancakes:

  • Greek Turkey Burgers

    June 20, 2022 Author: Rachel
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    Recipe adapted from Recipe Runner.

    Turkey Burger Ingredients:

    • 1 lb. lean ground turkey
    • 1 c. fresh baby spinach, chopped
    • 1/4 c. red onion, minced
    • 1/4 c. crumbled feta cheese (plus more to top burger)
    • 1 TBSP fresh dill, chopped
    • 1 tsp. dried oregano, rubbed between palm of hands
    • 1/2 tsp. salt
    • 1/4 tsp. garlic powder
    • Pepper, to taste
    • Serve on bun with sliced tomatoes, crumbled feta, if desired, and Tzatziki sauce (see below or store bought)

    Tzatziki Sauce Ingredients:

    • 1/2 c. shredded cucumber
    • 1 c. plain non-fat Greek yogurt
    • 1/2 of a lemon, juiced
    • 1 TBSP fresh dill, chopped
    • 1/4 tsp. garlic powder
    • Salt and pepper, to taste

    Directions:

    Tzatziki Sauce: Place the shredded cucumber onto a clean dish towel or paper towels, gather it up and use your hands squeeze out as much of the liquid as you can; then add all of the ingredients to a bowl and stir together until combined. Taste for seasoning then cover and refrigerate until ready to serve.

    Greek Turkey Burgers:

    1. In a large bowl combine the spinach, red onion, feta, dill, oregano, garlic, salt and pepper.
    2. Add in the ground turkey and use your hands to mix everything together, don’t overwork the meat.
    3. Form the meat mixture into 4 patties.
    4. Heat your grill, grill pan, or skillet over medium heat. Spray or coat the grill grates/pan with oil.
    5. Grill the burgers for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until done.
    6. Serve the turkey burgers on a bun with the tzatziki sauce, sliced tomatoes, and more crumbled feta.

    Greek Turkey Burgers:


  • Crunchy Tofu Roll Bowls

    June 17, 2022 Author: Rachel
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    These bowl is absolutely delicious and perfect for summer dinners. It’s also comes together very quickly.

    Adapted from Pinch of Yum

    Ingredients:

    • 1 block of extra firm tofu, for Crispy Baked Tofu
    • 1/2 c. teriyaki sauce, such as Soy Vay
    • 1 c. uncooked white or brown rice
    • 2 c. frozen shelled edamame
    • 1 cucumber, chopped
    • 1 avocado, chopped
    • 1 jalapeno, chopped or sliced
    • 1/2 c. crunchy fried onions
    • Mixed lettuce
    • Spicy mayo (see below) or Yum Yum Sauce (see below)
    • Sriracha

    Spicy Mayo: 1/4 – 1/2 c. mayo plus 2-3 TBSP of sriracha, mix and adjust to your taste.

    Yum Yum Sauce: 1 c. mayo, 1 TBSP sugar (or to taste), 3 TBSP rice wine vinegar, 3/4 tsp. smoked paprika, 1/2 tsp. garlic powder, and sriracha, if desired; mix and adjust to your taste.

    Directions:

    1. Tofu: prepare Crispy Baked Tofu and then toss with teriyaki sauce (if you want a thicker sauce, simmer the sauce for a few minutes before tossing with the tofu).
    2. Rice: prepare rice according to package.
    3. Edamame: prepare edamame according to package.
    4. Assemble: in a bowl/plate, add mixed lettuce and rice; top with tofu, edamame, cucumber, jalapeno, avocado, crunchy onions, and add spicy mayo or yum yum sauce and top with additional sriracha, if desired.

    Crunchy Tofu Roll Bowls:


  • Pollo Tropical Feast

    April 26, 2022 Author: Rachel
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    Chicken Ingredients:

    • 3 lbs. chicken breast
    • 3/4 c. pineapple juice
    • Juice from 1 orange
    • Juice from 2 limes
    • 2 packets Goya coriander and annatto seasoning
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. garlic powder
    • 1/2 tsp. cumin
    • 1/4 tsp. oregano

    Chicken Directions:

    1. In a large Ziploc bag add the pineapple juice through oregano and mix to combine; then add the chicken. Marinate overnight in the refrigerator.
    2. Grill.

    Black Beans and Rice Ingredients:

    • 2 15 oz. cans of black beans (do not drain or rinse)
    • Cumin
    • Oregano
    • Garlic powder
    • White Rice

    Black Beans and Rice Directions:

    1. In a saucepan, add the beans, cumin, oregano, and garlic powder, and simmer for a few minutes.
    2. Cook rice according to package.

    Balsamic Tomato Salad Ingredients:

    • Tomatoes
    • Red onion
    • Brown sugar
    • Balsamic vinegar
    • Olive oil
    • Salt
    • Pepper

    Balsamic Tomato Salad Directions:

    1. Add ingredients to bowl and toss to combine.

    Curry Sauce Ingredients:

    • Mayonnaise
    • Curry powder
    • Honey
    • Honey mustard
    • Milk, as necessary for thinning

    Curry Sauce Directions:

    1. In a bowl add mayonnaise, and then add curry powder, honey, and honey mustard to reach desired flavor. May thin the sauce with milk.

    Cilantro Garlic Sauce Ingredients:

    • 1 bunch cilantro
    • 4 oz. mayonnaise
    • 3 garlic gloves, peeled and chopped
    • Salt and pepper, to taste
    • Milk, as necessary to thin

    Cilantro Garlic Sauce Directions:

    1. Combine all ingredients in a food processor until desired consistency. May thin the sauce with milk.

    Pollo Tropical Feast:

  • Slow Cooker Enchilada Quinoa Casserole

    April 26, 2022 Author: Rachel
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    This recipe is so good! Filling and flavorful.

    Recipe adapted from Creme De La Crumb.

    Ingredients:

    • 1 15 oz. can black beans, drained and rinsed
    • 1 15 oz. can corn, drained and rinsed
    • 2 15 oz. cans of enchilada sauce
    • 1 15 oz. can fire roasted tomatoes and green chiles
    • 1 c. uncooked quinoa
    • 1/2 c. water
    • 4 oz. cream cheese
    • 1 tsp. cumin
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/4 tsp. pepper
    • 1 c. shredded cheese
    • Toppings: cilantro, diced tomatoes, avocado, sour cream, lime juice, tortilla chips

    Directions:

    1. Add the beans, corn, enchilada sauce, tomatoes with chiles, quinoa, water, cream cheese, cumin, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
    2. Cover and cook 4-5 hours on HIGH or 5-7 hours on LOW.
    3. In the last 30 minutes, take the lid off and stir; then add the cheese and replace lid and let cheese melt.
    4. Serve with desired toppings.

    Slow Cooker Enchilada Casserole:

  • Beef and Broccoli

    March 19, 2022 Author: Rachel
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    Just as good (or better!) as takeout! Can easily swap the beef for chicken, and can easily double or triple the recipe.

    Recipe from Carlsbad Cravings.

    Ingredients:

    Beef Marinade:

    • 1 lb. flank steak/Milanese cut across the grain into 1/8″ thin slices, then cut into 2” length pieces
    • 3 TBSP soy sauce
    • 1 TBSP hoisin sauce
    • 1 tsp. Asian chili garlic sauce
    • 2 tsp. cornstarch
    • 1/2 tsp. garlic powder
    • 1/2 tsp. ginger powder

    Sauce:

    • 1 TBSP Japanese rice wine/dry sherry
    • 2 TBSP chicken broth
    • 5 TBSP oyster sauce
    • 3 TBSP brown sugar
    • 1 tsp. sesame oil
    • 2 tsp. cornstarch
    • 1/2 tsp. salt
    • 1/2 tsp. pepper

    Stir Fry:

    • 6 medium garlic cloves, minced
    • 1 TBSP minced ginger
    • pinch-1/4 tsp. red pepper flakes, optional
    • Sesame oil
    • 3 ½ – 4 cups broccoli florets cut into bit size pieces
    • 1/4 cup water
    • 3 green onions, sliced

    Directions:

    1. Pour marinade ingredients directly into freezer bag and mix well. Add beef and massage in marinade. Marinate at room temperature for 30 minutes or refrigerate for 2-8 hours.
    2. When ready to make Beef and Broccoli, whisk the sauce ingredients together in a small bowl.
    3. In another small bowl, combine garlic, ginger, red pepper flakes and 1 teaspoon peanut oil. Set aside.
    4. Drain excess marinade off of beef (if there is any).
    5. *Work in 2 batches if your beef cannot fit in one layer.* Heat 1 ½ teaspoons peanut oil/vegetable oil in a large nonstick skillet over high heat until very hot and sizzling. Add beef to the skillet and break up any clumps; cook without stirring for 1 minute, then stir and cook until beef is browned and almost cooked through, about 1-2 minutes (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer beef to a large plate and cover.
    6. Add 1 TBSP sesame oil to the now-empty skillet; heat until very hot and sizzling. Add the broccoli and saute for 30 seconds. Add water, cover pan, and lower heat to medium. Steam broccoli until crisp-tender, about 2 minutes. Alternatively undercook broccoli in the microwave and add when add in the next step.
    7. Push the broccoli to the sides of the skillet and add the garlic/ginger/red pepper/oil to the center of the pan, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture into the broccoli.
    8. Return the beef to the skillet and toss to combine. Whisk the sauce to recombine then add to the skillet. Cook, stirring constantly, until the sauce is thickened and beef is cooked through, about 1-2 minutes. Transfer to a serving platter, sprinkle with the green onions and serve.

    Beef and Broccoli:

  • Lemon Pepper Cajun Chicken Pasta

    March 19, 2022 Author: Rachel
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    Adapted from Half Baked Harvest.

    Ingredients:

    • 1 lb. linguine
    • 1 TBSP olive oil
    • 4-6 thin chicken cutlets
    • 2 TBSP Cajun seasoning
    • 1 1/2 c. fresh parmesan cheese + 2 TBSP fresh parmesan cheese
    • Salt and pepper, to taste
    • 4 TBSP butter, divided
    • 6 garlic cloves, minced
    • Crushed red pepper flakes, to taste
    • 2 TBSP lemon juice
    • 1 c. heavy cream
    • 1 c. milk
    • 2 TBSP fresh parsley, chopped (optional)

    Directions:

    1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions. Drain.
    2. In bowl, toss together the olive oil, chicken, Cajun seasoning, 2 TBSP parmesan, and a big pinch of pepper.
    3. Melt 2TBSP butter in a large pan set over medium-high heat, add the chicken and sear until deeply golden on both sides, 5 minutes per side. Turn the heat off and pour over the lemon juice. Transfer to a plate.
    4. To the same pan, add 2 TBSP butter, the garlic, and chili flakes. Cook 1 minute, until fragrant, then pour in the cream and milk. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5 minutes, until slightly thickened. Stir in 1 1/2 c. parmesan cheese and taste and adjust seasoning, if necessary. Then toss in the pasta.
    5. Serve immediately topped with sliced chicken and parsley.

    Lemon Pepper Cajun Chicken Pasta:

  • Hibachi Fried Rice

    March 9, 2022 Author: Rachel
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    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Penne Pomodoro/Arrabiata

    February 21, 2022 Author: Rachel
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    Adapted from Midwest Foodie.

    Ingredients:

    • 16 oz. penne pasta, cooked al dente
    • 2 TBSP olive oil
    • 8-10 cloves garlic, minced
    • 4 tsp. dried oregano
    • 4 tsp. dried thyme
    • 1 1/2 tsp. salt
    • 1/2 tsp. fresh cracked pepper
    • 1 1/2 tsp. crushed red pepper, optional
    • 2 (28 oz.) cans crushed tomatoes 
    • 2 TBSP fresh parsley, chopped
    • 4 TBSP fresh basil, chopped
    • 2 TBSP granulated sugar, optional
    • Toppings: Burrata cheese, capers, basil, and/or parmesan cheese

    Directions:

    1. Heat olive oil in a large saute pan over medium heat.
    2. Add garlic, oregano, thyme, salt, pepper, and crushed red pepper. Cook, stirring frequently, for 1 minute.
    3. Add crushed tomatoes, parsley, basil, and add sugar if desired.
    4. Bring to a gentle simmer over medium heat.
    5. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.
    6. Add cooked pasta to the pan.
    7. Toss to coat evenly.
    8. Garnish with fresh grated Parmesan, parsley, basil, capers, and burrata.

    Penne Pomodoro:

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