Beef Stew

 

• 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1½ tablespoons tomato paste
• ¼ cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half

INSTRUCTIONS

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.

1. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
2. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. 

(Source: https://www.onceuponachef.com/recipes/beef-stew-with-carrots-potatoes.html#tabrecipe)

Greek Chicken Meatballs

 

• 2 pounds ground chicken
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup finely diced red onion
• 4 cloves garlic, finely minced
• 1/2 teaspoon lemon zest
• 1 tablespoon olive oil, for frying

1. Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
2. When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned.
3. Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.

(Source: https://allthehealthythings.com/greek-chicken-meatballs/#tasty-recipes-9947-jump-target)

Cutler's Pumpkin Chocolate Chip Cookies

 

• 1 cup unsalted butter softened
• 3 cups sugar
• 2 eggs
• 2 cups pumpkin puree
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 5 1/3 cups all purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 1/2 cups chocolate chips

Instructions

1. Beat butter and sugar together until smooth.

2. Add eggs, pumpkin, vanilla and spices. Continue beating until smooth again about one minute. 

3. Add the remaining dry ingredients to the mixing bowl (including chocolate chips) and mix on low, just until flour disappears and all ingredients are combined. Do not over mix.

4. Using a large cookie scoop, place dough onto parchment lined baking sheets or lightly greased cookie sheet.

5. Bake at 350 degrees for about 10-12 minutes. Let cool completely on baking sheet before transferring to plate.

(Source: https://abountifulkitchen.com/cutlers-pumpkin-chocolate-chip-cookies/)

Creamy Buffalo Chicken Chili

 

2 Tbls olive oil
1 yellow onion, diced
1 jalapeno, seeded and minced
4 cloves garlic, minced
1 sweet potato, peeled and diced
1 Tbls dried parsley
1 tsp dill
1 tsp smoked paprika
4 cups chicken broth
6oz cream cheese
2.5 cups shredded chicken (cooked)
3/4 cup hot sauce
1/2 cup salsa verde
1/4 cup nutritional yeast or 1 cup shredded cheddar cheese
1/2 cup cilantro, finely chopped

1. In a dutch oven over medium heat, add the olive oil. Once hot, add the onions and cook until fragrant, about 5 minutes. Stir in the jalapeño, garlic, parsley, dill, paprika, and a sprinkle of sea salt and black pepper. Add in the sweet potatoes, stir, and sprinkle again with sea salt and pepper.

2. Cook 5 minutes, until fragrant. Add in the chicken broth and simmer until the potatoes are soft, about 10-15 minutes. Add the cream cheese, chicken, hot sauce, salsa verde and nutritional yeast or cheddar, allowing all ingredients to simmer and the chili to thicken.

3. Simmer 5 more minutes, then remove from the heat and stir in the cilantro. Serve hot garnished with avocado and dairy free sour cream, if desired.

(Source: https://www.paleorunningmomma.com/creamy-buffalo-chicken-chili-paleo-whole30/)

Chicken Satay with Peanut Sauce

 

• 2 pounds chicken breasts or thighs* sliced into 1 1/2″ wide strips by 3-5″ long
• 3 tablespoons olive oil
• 1/4 cup coconut milk plus more as needed (may sub water)
• 1/3-1/2 cup smooth peanut butter
• 12-15 skewers

MARINADE/SAUCE

• 1/4 cup soy sauce
• 1/4 cup packed brown sugar
• 1 tablespoon chili paste
• 1 1/2 tablespoons lime juice
• 1 1/2 tablespoons fish sauce
• 1 teaspoon basil
• 1 teaspoon coriander
• 1/2 teaspoon ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
  
  
  

• Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove ⅓ cup to a freezer size bag and whisk in 3 tablespoons olive oil (for the marinade). Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately – this will become the base of your Peanut Sauce.
• When ready to cook, soak wooden skewers in water for at least 30 minutes. Meanwhile, remove chicken from refrigerator to bring to room temperature. Thread chicken onto skewers and lightly dab excess marinade off with paper towels.
• OVEN: Preheat oven to 350 degrees F. Line two baking sheets with foil and lightly spray with nonstick cooking spray. Evenly divide chicken between baking sheets. Bake 15-20 minutes OR until chicken is cooked through being careful not to overcook or chicken will not be as tender (internal temp of 165 degrees F).
• GRILL: Grease an indoor or outdoor grill and heat to high heat. Once hot, add chicken, reduce heat to medium, cover and grill chicken 3-4 minutes per side, or until chicken is cooked through (internal temp of 165 degrees F).
• SKILLET: Heat 1 ½ tablespoons olive oil in a large non-stick skillet over medium high heat. Working in batches, add skewers and cook for 2-3 minutes per side until cooked through (internal temp of 165 degrees F).
• Add reserved Sauce to a small saucepan along with ¼ cup coconut milk OR 3 tablespoons water. Bring to a boil then simmer for 1 minute. Remove from heat then stir in ⅓ cup peanut butter until completely combined then add additional peanut butter if desired for a thicker/more nutty sauce OR water or coconut milk 1 tablespoon at a time for a thinner sauce. Taste and add additional chili sauce if desired for a spicier sauce.
• Serve chicken warm with Peanut Sauce for an appetizer or also serve with rice/veggies for a main course.
  
  
  (Source:https://carlsbadcravings.com/thai-chicken-satay-with-peanut-sauce-recipe/#wprm-recipe-container-34702)

Zucchini & Cheddar Frittata

 

Zucchini & Cheddar Frittata

• 1 pound zucchini (about 2 small zucchini)
• 3 tablespoons unsalted butter
• ⅓ cup finely chopped shallots, from 1-2 shallots
• Salt and freshly ground black pepper

• 8 large eggs
• ⅓ cup heavy cream (*and/or sour cream)
• 1¼ cup (5 oz) shredded Cheddar cheese (*or pepper jack)

INSTRUCTIONS

1. Preheat the oven to 325°F.
2. Using a food processor or box grater, grate the zucchini. Place the grated zucchini on top of several layers of paper towels and wring dry. If necessary, repeat 1 to 2 times to remove any excess moisture.
3. In a 10-inch cast iron or ovenproof nonstick skillet, melt the butter over medium heat. Add the shallot, zucchini, and ½ teaspoon salt; cook, stirring occasionally, until the moisture evaporates and the zucchini is tender, 7 to 8 minutes.
4. Meanwhile, in a medium bowl, whisk together the eggs, heavy cream, a heaping ¼ teaspoon salt, and ¼ teaspoon pepper.
5. Add the cooked zucchini and grated cheese to the egg mixture and stir to combine. Pour the frittata mixture into the pan, then place in the oven and bake until set, 25 to 30 minutes.

* adapted slightly from original recipe

** I also like to add sausage, tomatoes, or other vegetables.

(Source: https://www.onceuponachef.com/recipes/zucchini-and-cheddar-frittata.html#tabrecipe)

Oatmeal Chocolate Chip Coconut Cookie Bars

 

• ¾ cup old-fashioned rolled oats
• 1 ⅔ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup salted butter, melted 
• 1 ⅓ cups packed light or dark brown sugar 
• 1 large egg
• 1 large egg yolk
• 1 teaspoon vanilla
• ¾ cup  coconut flakes
• 1 ½ to 2 cups chocolate chips

INSTRUCTIONS 

• Preheat oven to 350 degrees F. Line a metal 9X13-inch pan with parchment and lightly grease with cooking spray .
• Add the oats, flour, baking soda, and salt to a blender and pulse until coarsely blended. The texture of the oats should be finer than quick oats but not as fine as flour. Set aside.
• To a large bowl, add the melted butter, brown sugar, egg, egg yolk, and vanilla and stir with a wooden spoon or rubber spatula until the ingredients are well combined and the batter lightens a bit in color.
• Add the dry ingredients, coconut, and chocolate chips and mix.
• Press the batter evenly into the prepared pan. Bake for 20 minutes until set around the edges but still slightly soft in the center. It’s ok if you need to add additional baking time, just keep an eye on the bars – they are better just slightly under baked.

(Source: https://www.melskitchencafe.com/oatmeal-chocolate-chip-coconut-cookie-bars/)

Easy Smashed Potatoes

 

• 1 1/2 pounds small potatoes (yellow or red), scrubbed and rinsed
• fine sea salt and freshly-cracked black pepper
• 1 tablespoon olive oil
• 3 tablespoons melted butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• optional toppings: chopped fresh herbs, flaky sea salt, and/or Parmesan cheese

1. Boil the potatoes. Add the potatoes and 1 tablespoon fine sea salt to a large stockpot.  Fill the pot with cold water so that the water line sits about 1 inch above the potatoes.  Heat over high heat until the water comes to a boil, then reduce heat to medium-high (or whatever temperature is needed to maintain the boil) and continue boiling the potatoes for about 10-15 minutes, or until a fork can be easily inserted in the center of the potatoes. (Cooking time will vary, so rely on the fork test to double-check when done.)  Transfer the potatoes to a strainer to drain completely.
2. Prepare oven and baking sheet. Heat the oven to 425°F (218°C).  Brush a large baking sheet evenly with the olive oil.
3. Smash the potatoes. Once the potatoes are cool enough to handle, transfer them to the baking sheet.  Then use either the bottom of a glass, a fork or a potato masher to gently “smash” each potato down until it is around 1/2-inch thick.  Brush or drizzle the potatoes evenly with the melted butter.  Sprinkle evenly with the garlic powder and smoked paprika.*  Then sprinkle evenly with however much fine sea salt and black pepper you prefer.  
4. Bake. Bake for 20 to 30 minutes or until the potatoes are crispy and golden around the edges.  Remove pan from the oven, sprinkle the potatoes with your desired toppings, serve hot and enjoy!

(Source: https://www.gimmesomeoven.com/smashed-potatoes/#tasty-recipes-75258)

Easy Chicken Shwarma

 

• 2 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons sweet paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• salt and pepper, to taste
• 2 pounds boneless, skinless chicken thighs
• 1 ½ tablespoons canola oil

• SPICE MIXTURE: In a medium bowl, whisk together olive oil, water, lemon zest, lemon juice, garlic, coriander, paprika, cumin, turmeric, cinnamon, ginger, cayenne pepper, cardamom, 1 teaspoon salt and 1/2 teaspoon pepper.
• In a gallon size Ziploc bag or large bowl, combine chicken and spice mixture. Marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
• Preheat grill to medium high heat.
• Brush chicken with canola oil; season with salt and pepper, to taste.
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
• Serve immediately with tzatziki sauce.

(Source: https://damndelicious.net/2023/06/23/easy-chicken-shawarma/)