RECIPE LIST
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ingredients
- brussel sprouts
- olive oil
- black pepper
- salt
- balsamic glaze
- cayenne
directions
- cut brussel sprouts in half. season with olive oil, black pepper, and salt
- place cut-side-down on a hot baking tray and bake at 425f until browned
- toss with balsamic glaze, cayenne, salt. serve
ingredients
- 3 eggs
- 1tsp water
- 1 box chicken bone broth
- 1tbsp soy sauce
- 1tsp garlic powder
- 1tsp turmeric
- white pepper to taste
- 1tsp better than bouillon chicken
- 1/2 cup cornstarch slurry
- 1tsp sesame oil
directions
- beat together the eggs and water, then set aside
- bring bone broth to a simmer. add soy sauce, garlic powder, turmeric, white pepper, and better than bouillon
- bring to a boil then stir in cornstarch slurry. wait for mixture to thicken
- turn heat down and wait for broth to stop boiling. pour egg mixture in while stirring with a ladle to create ribbons
- cut heat and add some sesame oil
4 servings
ingredients
- 2tbsp olive oil
- 4 boneless, skinless chicken breasts (abt 2lbs)
- 1 1/2tsp kosher salt
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken stock
- 1tsp better than bouillon chicken
- 1/2 cup grated parmesan
- 1 jar sun-dried tomatoes, drained and roughly chopped
- 1tsp italian seasoning
- 1/2tsp black pepper
- 1/2tsp red pepper flakes
- 1/4 cup thinly sliced basil leaves
- cooked pasta or mashed potatoes, for serving
directions
- pat the chicken dry and season all over with 1tsp salt. heat oil in a large skillet over medium-high
- once the oil is glistening, add the chicken and cook about 5 minutes per side, or until golden brown. then transfer the chicken to a plate
- add the garlic to the same skillet and cook until fragrant, about 30s
- stir in heavy cream, chicken stock, bouillon, 1/4 cup of the parmesean, sun dried tomatoes, italian seasoning, pepper, 1/4tsp red pepper flakes, and remaining salt until fully combined. return the chicken to the skillet
- bring the sauce to a simmer then reduce the heat to medium low. cook until the internal temp of the chicken reaches 165f, abt 5min more
- top chicken with basin, remaining parmesean, and remaining red pepper flakes and serve over pasta or mashed potatoes if desired
ingredients
- 1lb ground beef
- 2 cups chicken stock
- 3oz can tomato paste
- 1tsp onion powder
- 1/2tsp garlic powder
- 1tsp dried oregano
- 1tsp dried basil
- 1/4tsp sugar
- 2 cups milk
- salt and pepper to taste
- 2 1/2 cups dry uncooked mafalada pasta or broken up lasagna pasta pieces
- 1/4 cup shredded chedder cheese
- 1/4 cup shredded mozarella or monterrey jack cheese
directions
- in a deep skillet, brown hamburger.
- add 2 cups chicken stock, tomato paste, onion powder, garlic powder, dried oregano, 1/2tsp dried basil, sugar, and salt and pepper to taste. stir until tomato paste is dissolved
- bring to a simmer on high heat for 5 minutes and reduce it by half
- reduce heat to low. remove from eye and add milk and pasta. return to eye. simmer, covered, on low until al dente according to package. DO NOT GO HIGHER THAN MEDIUM LOW HEAT
- when pasta is done, remove from heat. stir in one cup shredded cheese (blend of both kinds) until melted. serve immediately
ingredients
- 2 tilapia filets
- 4tbsp butter
- 1 lemon
- parsley, to garnish
- 1tbsp garlic
- salt and pepper to taste
directions
- sprinkle fish with salt and pepper, then place it in a greased baking pan
- melt butter, add minced garlic, lemon juice, and zest. pour mixture over the fish
- bake 10-12min at 425 degrees
- garnish with parsley, red pepper flakes, and lemon to taste
servings: 8 cups | prep time: 15min | cook time: 30min
ingredients
- 1tbsp olive oil
- 8-16oz italian sausage
- 2tbsp butter
- 2tbsp flour
- 1 yellow onion, diced
- 1/2tbsp fennel seeds roughly chopped
- 1tsp oregano
- 1/2tsp black pepper
- red pepper flakes
- 3 cloves garlic, diced
- 4 cups water
- 1 cup milk
- 2tsp better than boullion chicken base
- 1tsp better than boullion beef base
- 5 small russet potatoes (or 2 large ones) peeled and diced into 1in cubes
- 2 cups spinach
directions
- heat the olive oil in a stock pot over medium heat. add the sausage and break it apart with a wooden spoon
- allow the sausage to brown, stirring frequently, for 7-10min. remove the sausage from the pan with a slotted spoon and set aside
- add the butter to the pot and let it melt. slowly whisk in the flour until the mixture is smooth and bubbly
- add the onion, fennel seeds, oregano, black pepper and a pinch of red pepper flakes and stir to coat evenly
- continue to cook until the onion begins to soften (abt 5-7min). add the garlic and cook for an additional 30s
- slowly pour in the water and milk. add the boullion and stir until it is combined. add the potatoes to the pot, cover and bring to a boil
- once it has reached a boil, remove the lid and lower the heat. simmer, uncovered, until the potatoes are fork-tender (abt 10min)
- add the spinach and most of the cooked sausage back to the pot and cook for an additional 5min
- serve the soup topped with more black pepper, red pepper flakes, and the leftover sausage pieces
serves 10
ingredients
- 4lbs of russet potatoes (aka 4 large potatoes)
- 1/2 cup sweet relish
- 1/2tbsp sugar
- 1 cup of heavy mayo
- 1 egg
- 1/2tbsp of yellow mustard
- 1/2 cup red pimentos
- salt to taste
directions
- peel potatoes and cut into cubes (abt the size of a half dollar)
- boil potatoes approximately 20-25 minutes. strain off water. allow potatoes to cool at room temperature. do not mix ingredients when potatoes are hot!
- hard boil the egg and cut it into slices with yolk
- combine cooked cool potatoes, mayo, relish, pimentos, mustard, sugar, and egg slices. mix all together in a large bowl
- season with salt to taste
- chill in refrigerator
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