Tomatillo Cocktail

1 lime
1 tomatillo
.75 chile syrup
.75 chareau
1.5 tequila
Maldon salt to taste

Make chile syrup:
- toast coriander in pan
- add sugar and water 1:1
- bring to boil, add in 1 dried pasilla, poblano or ancho chile
- simmer for about 30 minutes, then remove pepper
- let cool for about an hour, then refrigerate

Make tomatillo juice:
- de-husk a dozen tomatillos
- puree in strong blender
- strain multiple times

Shake in cocktail shaker with ice

Baked Brie

Baked Brie

1 frozen puff pastry (thaw in refrigerator overnight)
8oz-12oz wheel of brie
Cranberry sauce
1 large egg, beaten
Sliced bread or crackers

Preheat oven to 400
Roll puff pastry in flour into square
Place brie in center, top with cranberry sauce
Fold corners of puff pastry up into center, pinch closed
Transfer to pie plate
Brush with beaten egg
Bake until golden brown, around 35 minutes
Remove from oven and let cool for about 10 minutes before serving

Pumpkin Cream Cheese Bundt Cake

https://sallysbakingaddiction.com/pumpkin-cream-cheese-bundt-cake/

2 and 1/4 all-purpose flour
1.5 teaspoons baking soda
1/2 teaspoon salt
1.5 teaspoons ground cinnamon
1/3 teaspoon ground ginger
1/3 teaspoon ground cloves
1/3 teaspoon ground nutmeg
1/3 teaspoon allspice
.8 can pumpkin puree
.8 cup packed light or dark brown sugar
1/2+ cup granulated sugar
.75 cup vegetable or canola oil
3 large eggs
1 teaspoon pure vanilla extract

Cream Cheese Filling
12 ounces full-fat block cream cheese, softened to room temperature
1 large egg
1/4 cup  granulated sugar
1/2 teaspoon pure vanilla extract

OPTIONAL: Cream Cheese Glaze
- 1/2 block of cream cheese
- 1/2c powdered sugar
- 1/2+ tsp vanilla
- 1 tsp lemon juice
- 1 or 2 tbsp softened butter

Directions:

Preheat the oven to 350°F (177°C) and grease a 10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the pumpkin, brown sugar, granulated sugar, oil, eggs, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and whisk until completely combined. Batter will be thick.
Make the cream cheese filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until no lumps remain. Beat in the remaining ingredients on medium-high speed until combined.
Spread half of the pumpkin batter into the prepared bundt pan. Spread all of the cream cheese filling evenly on top. Spread the remaining pumpkin batter on top.
Bake for 55-65 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 1 hour inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack set over a large plate or serving dish. Allow cake to cool completely before serving. Leftovers keep well stored in the refrigerator for a few days.

Make ahead tip: Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator before serving.

Chicken Parmesan

https://www.allrecipes.com/recipe/223042/chicken-parmesan/

INGREDIENTS:

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
2 eggs
1 cup panko bread crumbs, or more as needed
1/2 cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
1/2 cup prepared tomato sauce
1/4 cup fresh mozzarella, cut into small cubes
1/4 cup chopped fresh basil
1/2 cup grated provolone cheese
1/4 cup grated Parmesan cheese
1 tablespoon olive oil

DIRECTIONS:
Preheat an oven to 450 degrees F (230 degrees C).
Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
Beat eggs in a shallow bowl and set aside.
Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Pizza Skulls

INGREDIENTS

olive oil

pizza dough
1 - 1.5 cups shredded mozzarella

Pizza (tomato) sauce

Optional: sausage, pepperoni

DIRECTIONS

1. Let pizza dough rise in a warm place
2. Preheat oven to 400 degrees
3. Lightly oil skull pan with olive oil
4. Roll out pizza dough into strips, lay them into skull cavities
5. Add tomato sauce, mozzarella and optional meat
6. Fold dough over, pinch around edges to seal
7. Bake for about 20 minutes

Tortilla Soup

Tortilla Soup

Ingredients

Mirepoix (or 1c each of onion, celery, carrots)

5 cloves garlic
1 can diced tomatoes

1 small can mild green chiles

2 lbs chicken thighs

1 can black beans, drained

1 box (4 cups) chicken stock
2 cups water
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon dried oregano

Garnishes:
- can of corn (add after cooking)
- juice from 1-2 limes

- tortillas or tortilla chips

- grated cheddar cheese

- cilantro

- sour cream

- avocado

- jalapenos

Directions

1. Spray tortillas with olive oil and bake at 300 degrees until crispy (10-15 min)
2. Set Instant Pot to sautee and sautee mirepoix in olive oil, then add garlic
3. Add tomato, chiles, chicken, beans, stock, water, salt, and all spices
4. Stir and then pressure cook on high for 17 minutes
5. Tortilla chips: slice up tortillas, spray with oil and add salt, bake for about 7 min on each side at 350 degrees
6. Shred chicken with fork, add lime juice and corn

Brown Butter Salted Caramel Rice Krispy Treats

https://www.twosisterscrafting.com/best-ever-rice-krispie-treat-recipe/

Ingredients:
6 tbsp butter
6 cups mini marshmallows (10 oz bag)
6 cups rice krispies
Salted caramel sauce
Chocolate chips
Flaky sea salt and/or sprinkles

Directions:

1. Melt the butter in a medium pan on medium heat - melt until it's foamed then turned clear then develops a nutty flavor
2. Add mini marshmallows, stir until they are completely melted.
3. Turn off the heat.
4. Add the rice krispies and mix until the cereal is completely coated with the marshmallow mixture.
5. Spoon into a greased pan, muffin tin, or cookie cutters
6. Melt chocolate chips at half power in glass bowl for a couple of minutes until melted
7. Spoon salted caramel onto rice krispy treats, then top with melted chocolate
8. Put in fridge to set

Passion Fruit Ice Cream

http://cafejohnsonia.com/2008/05/passion-fruit-ice-cream.html

Ingredients

• 2 cups unsweetened passion fruit concentrate

• 1 (14 oz.) can sweetened condensed milk

• 3 cups half-and-half or cream

• 4 Tablespoons granulated sugar, optional 

Instructions

1. In a large glass bowl, whisk passion fruit concentrate and sweetened condensed milk together. Add the half and half/cream and whisk well. Taste and add sugar if needed. 
2. Cover the mixture and place in the fridge to chill for several hours. Churn in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and place in the freezer to firm up before serving.

Sweet Potato Gnocchi in Brown Butter Sage Sauce

https://www.epicurious.com/recipes/food/views/sweet-potato-gnocchi-with-brown-butter-and-sage-233379

Makes 8-10 generous servings

INGREDIENTS

• 3 large red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork
• 1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 
• 1 cup finely grated Parmesan cheese (about 3 ounces)
• 2 tablespoons (packed) golden brown sugar
• 2 teaspoons plus 2 tablespoons salt
• 1/2 teaspoon freshly ground nutmeg
• 2 3/4 cups (about) all purpose flour
• 1 cup (2 sticks) unsalted butter
• 6 tablespoons chopped fresh sage plus whole leaves for garnish

DIRECTIONS

Pierce sweet potatoes with fork, microwave on high until tender, about 7 minutes per side. Cut in half and cool. 

Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. 

Add ricotta cheese; blend well. 

Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. 

Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. [this is a good point to refrigerate if you're cooking them another day]

Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.
Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes, until they float to top. 

Transfer gnocchi to clean rimmed baking sheet, cool (Can be made 4 hours ahead. Let stand at room temperature.)

SAUCE

Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
Add chopped sage (mixture will bubble up). Turn off heat. Season sage butter generously with salt and pepper.
Transfer some of sage butter to large skillet set over medium-high heat. Add batch of gnocchi. 

Sauté until gnocchi are heated through, about 6 minutes - they'll be toasted golden brown

Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.

Beef Stroganoff

Beef Stroganoff

1/4 cup butter
2lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips
1 cup chopped onion
2 cloves garlic, finely chopped
1 can (10 3/4 oz) condensed golden mushroom soup
1 carton (8 oz) sliced fresh mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz cream cheese, cubed (from 8-oz package)
1 container (8 oz) sour cream
6 cups hot cooked noodles or rice

Steps

• In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.
• In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.
• Cover; cook on low heat setting 5 to 6 hours or until beef is tender.
• Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Israeli Couscous Salad

Israeli Couscous Salad

http://brokeassgourmet.com/articles/israeli-couscous-salad-with-feta

3 tbsp extra virgin olive oil, divided Pantry
8 oz. dried Israeli couscous
1 handful flat-leaf parsley, chopped
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
4 oz. crumbled feta cheese
juice of 1 lemon
salt and pepper to taste Pantry

• Heat 1 tbsp olive oil in a pot over medium-high heat. 
• Add couscous and toast lightly, 1-2 minutes, stirring occasionally. 
• Add 2 1/2 cups water and cover. Bring to a boil and then reduce heat to medium-low. 
• Allow to cook for 5-7 minutes, or until all water has absorbed and couscous is tender. Stir occasionally to prevent sticking.
• Rinse couscous under cool water in a fine mesh strainer to bring the temperature down. Transfer rinsed couscous to a bowl.
• Toss cooked couscous with remaining olive oil, parsley, cherry tomatoes, red onion, feta and lemon juice. Season with salt and pepper to taste.

Cauliflower Soup

Cauliflower soup:

http://www.myrecipes.com/recipe/creamy-cauliflower-soup

1 tablespoon vegetable oil
2 medium onions, halved and thinly sliced
About 1/2 tsp. salt
3 garlic cloves, minced
1/2 cup dry white wine
1 large head cauliflower (2 lbs.), chopped
4 cups chicken or vegetable broth
Freshly ground white pepper

For oil drizzle topping:

2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1 tablespoon finely chopped flat-leaf parsley

• Heat vegetable oil in a large pot over medium-high heat. Add onions and salt, cover, reduce heat to medium, and cook, stirring occasionally, until onions are very soft, 5 to 8 minutes. Add garlic and wine. Cook, stirring, until liquid is almost completely evaporated, 3 to 5 minutes.
• Stir in cauliflower and broth and bring to a boil. Reduce heat to a simmer, cover, and cook until cauliflower is very soft, 20 to 25 minutes.
• In 3 batches, whirl soup in a blender until very smooth, at least 3 minutes per batch (or, if you'd like a few florets in your soup, blend 2 batches and leave the last chunky). Stir together and season to taste with white pepper and salt.

Turkey Feta Mint Burgers

Turkey Feta Mint Burgers:

http://asweetandsavorylife.com/feta-mint-turkey-burgers/

*Cucumber, yogurt, and dill for sauce
1 large egg
1 pound lean ground turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup mint, chopped
1/2 cup crumbled feta cheese
1/2 cup finely chopped red onion
1 tablespoon olive oil
4 hamburger buns, split
1 cup arugula

In a large bowl, lightly beat the egg with a fork. 

Add the turkey, salt, pepper, mint, feta, and red onion. 

Mix with the fork until thoroughly combined. 

Form into four 3/4-inch high by 3 1/2-inch in diameter patties, taking care to not overwork the meat.
Heat the oil in a large nonstick skillet set over medium heat. 

Add the patties and cook until a meat thermometer inserted into the center registers 165F, about 7-8 minutes per side.
Place 1/4 cup of the arugula on each bun bottom and top with the burger.

Sheet Pan Salmon

Sheet Pan Salmon:

https://damndelicious.net/2017/02/10/sheet-pan-teriyaki-salmon/

Ingredients:

4 (5-ounce) salmon fillets
16 ounces green beans, trimmed
2 carrots, peeled and cut diagonally in 1/4-inch slices
1/2 cup teriyaki sauce
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon sesame seeds

Directions:

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place salmon, green beans and carrots in a single layer onto the prepared baking sheet.
Spoon teriyaki sauce over the salmon.
Drizzle green beans and carrots with olive oil; season with salt and pepper, to taste.
Place into oven and cook until the fish flakes easily with a fork, about 16-18 minutes.*
Serve immediately, garnished with green onions and sesame seeds, if desired.

Chicken Fajitas

Chicken Fajitas:
http://www.simplyrecipes.com/recipes/chicken_fajitas/

Ingredients
1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts and/or thighs
Salt
2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips
3 bell peppers of various colors, sliced into 1/4-inch strips

Marinade
2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

Extras
8-12 flour tortillas
Salsa
Sliced avocado
Sour cream

Slow Cooker Chili with Corn Muffins

Slow Cooker Chili:
https://www.chowhound.com/recipes/spicy-slow-cooker-beef-chili-30669
2 onions
2 lbs beef
5 or 6 cans of beans
6 cloves garlic
Max 1/4 cup chili powder
1 tbsp ground cumin
2 cans diced tomatoes
1 can tomato sauce
Shredded cheddar cheese
Sour cream

• Heat the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
• Add the garlic, chili powder, and cumin, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
• Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Corn muffins:
http://allrecipes.com/recipe/16755/basic-corn-muffins/
Makes 12 muffins - might want to increase recipe by 50%

1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
*Add shredded cheese and jalapeños

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. 
• Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Shortbread Cookies

Ingredients:

1 stick of unsalted butter, room temperature

1/3 cup sugar

1/3 tsp vanilla extract

3.3 cups flour

pinch of salt

Chocolate chips to melt for topping

Directions:

• In stand mixer with paddle, mix butter and sugar until just combined, then add vanilla
• Sift flour and salt into mixture, mix on low speed until dough comes together
• Dump on lightly floured surface, shape into disk, wrap in plastic and chill for min. 30 minutes
• Roll dough out into .5 inches, cut with cookie cutters
• Put on cookie sheet with parchment
• Bake at 350 for about 20 minutes when edges are just browning
• Once cooled, melt chocolate in 30-second increments in microwave, then drizzle onto cookies

Tomatillo Sauce, Mango Salsa, Guacamole

TOMATILLO SALSA

Ingredients:

• 12 tomatillos - remove husks, rinse
• 1 to 2 medium jalapeños, stemmed 
• ½ medium onion
• small handful cilantro leaves
• a couple limes, juiced
• salt to taste

Directions:

• Preheat the broiler with a rack near top, put tomatillos and jalapenos on baking pan with tin foil, broil until blackened (5 min?) then flip and broil another 5 min
• Food processor: chop onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. 
• Add tomatillos and jalapenos to food processor, blend until smooth
• Leave in fridge a few hours to thicken 

MANGO SALSA

Ingredients:

• 1 large or 2 small mangoes
• 1 red pepper
• 1/4 cup red onion
• 1 jalapeño seeded 
• 1/2 lime juiced
• 3 tablespoons chopped cilantro
• 1/2 tablespoon olive oil
• 1/2 tsp cumin
• salt to taste

Directions:

• All of this can be done in the food processor: first process onion, pepper, cilantro, and jalapeno
• Add remaining ingredients and pulse until coarsely blended
• Let stand about 30 min before serving

GUACAMOLE

Ingredients: 

• 5 ripe avocados
• 1 tsp salt
• A couple limes, juiced
• 1/2 red or yellow onion, diced
• 1-2 jalapenos, seeds removed, diced
• 2 tablespoons cilantro (leaves and tender stems), finely chopped
• A dash of freshly grated black pepper
• 1 ripe tomato, seeds and pulp removed, chopped

Directions:

• Chop onion, jalapenos, cilantro, and tomato in food processor
• Remove to bowl, add in avocado, lime juice, salt/pepper and mix gently until desired consistency 

Passion Fruit Mousse

Passion Fruit Mousse

1 1/4 cups defrosted passion fruit pulp
4 cups heavy cream
1 can (14 ounces) sweetened condensed milk

Whisk condensed milk into passion fruit pulp

Separately, whip heavy cream into stiff peaks

Slowly fold whipped cream into passion fruit mixture

Set for an hour or two in the fridge

Optional: top with passion fruit syrup or coconut, or include vanilla wafers

Passion Fruit Pie

Passion Fruit Pie - Filling

4 eggs, separated
1/2 C fresh passionfruit pulp or puree
1 C granulated sugar, divided
1/2 tsp salt
1 Tbsp granulated gelatin
4 Tbsp cold water
optional: some grated lemon rind

• Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering.
• In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften.
• In a bowl (one that will fit over the pan of simmering water), whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), ½ C of sugar and salt. 
• Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Being careful to stir constantly so the egg doesn’t scramble. 
• Add in the softened gelatin and stir until melted. 
• Remove from heat and cool until thickened and slightly congealed on top.
• Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight.

Stabilized Whipped Cream Topping

1 cup whipping cream
and 1 tsp gelatin
plus 1 tbsp cold water
3 tbsp caster sugar or fine grain sugar or powder sugar
and 1 tsp vanilla or extract of your choice.

• Place the gelatin and water in a microwave-safe bowl. Let stand for two minutes.
• The gelatin will bloom and become soft.
• Place gelatin in a double boiler or microwave for 10 sec interval until all the gelatin granules are dissolved.
• Set aside to cool but not set. This is very important.
• Pour the whipped cream into a mixer bowl.
• Turn the mixer on medium.
• After a minute – slowly add in the sugar.
• Once the cream has reached between soft and stiff peaks – add a tablespoon or two of whipped cream to the gelatin to equalize the temperature.
• Now pour the gelatin mixture into the mixer bowl and continue to whip
• Add the vanilla
• Do not over beat at this point. You will see the cream will hold stiff peaks.
• This whipped cream can be used immediately.
• You can spread it over a cake or pipe as needed.

Mini Cheesecakes

Makes 18 mini cheesecakes

Prep ROOM TEMP ingredients: cream cheese, 2 eggs

1 (12 ounce) package vanilla wafers
2 (8 ounce) packages cream cheese - ROOM TEMP
3/4 cup white sugar
2 eggs - ROOM TEMP
1 teaspoon vanilla extract
Additional toppings/flavors

Ganache: cream and chocolate chips

Preheat oven to 350 degrees F (175 degrees C).

Line one and a half muffin tins (aka about 18 muffins) with paper liners

Crush nilla wafers in food processor

Add a tablespoon of nilla wafer crumbs to each liner

In stand mixer beat cream cheese, sugar, eggs and vanilla until light and fluffy. 

*If adding, stir in syrup flavors, chocolate chips, etc.

Fill each miniature muffin liner with this mixture, almost to the top.

Bake for about 15 minutes. Cool in fridge for a few hours.

Top cheesecakes with ganache: boil cream and pour over chocolate chips, whisk until smooth

Indian Chicken Sheet Pan Tikka Masala

https://smittenkitchen.com/2016/04/sheet-pan-chicken-tikka/

For the chicken
1 3/4-inch piece of ginger, peeled and minced or powder ginger
4 cloves of garlic, minced or pressed
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts

For the vegetables
3 tablespoons olive oil
optional: cubed Yukon potatoes
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds

To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt

Raita: english cucumber with yogurt, cumin, coriander
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine marinade ingredients in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Salted Caramel Brownies

Ingredients

SALTED CARAMEL SAUCE

(https://www.livewellbakeoften.com/homemade-salted-caramel-sauce/)

1/4 cup water

1 cup white sugar

2/3 cup heavy cream

3 tbsp butter

1 tsp vanilla

Salt - 1 tsp?

SALTED CARAMEL SAUCE:

• In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
• Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
• Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
• Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.

BROWNIES

(https://sugarspunrun.com/brownies-from-scratch/)
12 Tablespoons unsalted butter cut into small slices
1 1/4 cups chocolate chips (1/2 cup semisweet chocolate chips and 3/4 cup semisweet chocolate chips for mixing in at end)
1/2 cup cocoa powder
(1/2 teaspoon instant coffee grounds - optional)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

BROWNIES:

• Preheat oven to 350 and line a 13x9 baking pan with parchment paper, also spray
• Combine butter and 1/2 cup chocolate chips in a large, microwave-safe bowl
• Microwave on half power for 1 minute, stir, then continue microwaving in 30-second increments until melted
• Add cocoa powder and instant coffee (if using), stir well.
• Add sugars, stir until completely combined.
• Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
• Stir in vanilla extract.
• Sprinkle salt over batter and stir.
• Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
• Stir in 3/4 cup chocolate chips.
• Spread into prepared 9x9 or 13x9 pan.
• Add in caramel sauce: drizzle and then swirl with knife.
• Bake at 350 for about 25-35 minutes . . . toothpick inserted in center should be just slightly fudgy, but not wet with batter - edges of brownies will start to look set and middle will look just puffed
• Allow to cool before cutting and serving. Overachievers: serve with ice cream and drizzled with leftover caramel sauce. 

Coconut Macaroons

1 BATCH MAKES 25

Ingredients:

4 large egg whites, room temp
1c white sugar
1 tsp salt
1 big bag (14 oz) shredded coconut
1/4 cup almond flour
1 tsp vanilla
Optional: chocolate chips

Directions:

Preheat oven to 325
Whip 4 egg whites until frothy
Add in sugar, salt, vanilla, almond flour, coconut
Use small cookie scoop (or spoon) to make small mounds on parchment lined baking sheet
Bake for 18-25 minutes, rotating halfway through
Melt chocolate chips in microwave at 50% power, dip macaroons as well as pour from tiny hole in a ziplock bag

Raspberry Flip

Raspberry Flip Cocktail

2 oz pureed raspberries
2 oz simple syrup
2 oz vodka
2 oz water
1 oz lime juice (or margarita mix)
1 oz lemon juice
1 fresh egg white

Passion Fruit Flip

Passion Fruit Flip

http://www.geniuskitchen.com/recipe/passion-fruit-flip-531459

INGREDIENTS
1 ounce passion fruit syrup (see directions below)
1.5 ounces chilled vodka
3/4 ounce fresh lemon juice
1 fresh egg white

DIRECTIONS

Combine 1 cup water, 1 cup granulated sugar, and passion fruit pulp in a saucepan over medium high heat
Bring to a boil
Stir until sugar is fully dissolved
Reduce heat to low, simmering for 20 minutes, uncovered
Remove from heat, let cool, then transfer to an airtight container and refrigerate

Combine passion fruit syrup, vodka, and lemon juice in a cocktail shaker over ice. Shake until thoroughly chilled.

Strain contents of shaker into a standby glass, dump ice, put cocktail mixture immediately back into chilled shaker and add egg white.

Shake vigorously for about thirty seconds or until egg white is foamed.

Carrot Fennel Soup

Carrot Fennel Soup
https://www.epicurious.com/recipes/food/views/carrot-fennel-soup-350600

INGREDIENTS
2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

PREPARATION

Preheat oven to 450°F with rack in lowest position.

Chop some fennel frond to use as garnish later

Loosely slice fennel bulbs, onion, and carrots

Toss with olive oil, garlic clove, sugar, salt, and pepper

Spread onto sheet pan and roast for 25-30 min, stirring occasionally

Put roasted vegetables in stock pot along with chicken broth, simmer together til soft

Blend, season, serve topped with fennel frond garnish

Lemon Poppyseed Bundt Cake

Lemon Poppy Seed Bundt Cake
https://www.livewellbakeoften.com/lemon-poppy-seed-bundt-cake/

INGREDIENTS
2 and ¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
3 tablespoons poppy seeds
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh lemon juice
2 tablespoons lemon zest
¼ cup oil (canola OR vegetable)
1 cup sour cream

INSTRUCTIONS
Preheat oven to 350°F. 

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
Alternate mixing the flour mixture and the sour cream into the wet ingredients, starting with the flour and ending with the flour. Mix until just combined.

Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around.
Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes. Then invert the cake onto a wire rack to finish cooling.

Excellent cream cheese frosting: https://www.foodnetwork.com/recipes/food-network-kitchen/cream-cheese-frosting-recipe-1957924

Kugel

Noodle Kugel, aka Cheesecake with Noodles

1/2 lb med or wide noodles, cooked and drained
4 tbsp melted butter
1/2c sugar
1c sour cream
1.5c milk
1lb cottage cheese
1/2 tsp salt
1 teaspoon vanilla
1/2 lb farmers cheese or jack cheese grated
1/2lb cream cheese (crumbled)
6 beaten eggs
1/2c golden raisins

Mix all ingredients together and stir in the noodles
Pour into 9x13 greased pan

Topping:
1/2c brown sugar
1/2c crushed corn flakes
1/2c regular breadcrumbs
2-3 tbsp melted butter
Combine until crumbly and spread on top of noodle mixture

Bake at 350 for 1.5 hours

Gabi's Enchiladas

From Hot Mess Kitchen!

1 russet potato, diced

2 sweet potatoes, diced

1 large bunch rainbow chard (or, if you're insane, kale), destemmed and thinly sliced

Tortillas

Green enchilada sauce

Jack and/or cheddar cheese

Serve with: avocado, sour cream, sliced olives
Bonus: tomatillo salsa (tomatillos, limes, onion, jalapeño, cilantro)

Can be done day before:

Place potatoes, sweet potatoes, kale in large pot with water to cover, cover and boil

Once water boils, simmer til cooked, about 10 minutes

Drain, salt + pepper

Preheat oven to 375

Spread some enchilada sauce in bottom/sides of large baking dish

Fill tortillas with sauce, veg mixture, and cheese, roll up and cover in green sauce

Top with extra cheese and sliced olives

Bake about 30-35 minutes

Challah

Best Challah
https://smittenkitchen.com/2008/09/best-challah-egg-bread/

The secrets to good challah are simple: Use two coats of egg wash to get that laquer-like crust and don’t overbake it. Joan Nathan, who this recipe is adapted from, adds that three risings always makes for the tastiest loaves, even better if one of them is slowed down in the fridge.

Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves (see below for 1 loaf recipe)

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
1 tablespoon (13 grams) granulated sugar
1 3/4 cups warm water
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5 large eggs (4 for dough, 1 for brushing on at end)
1/2 cup (100 grams) granulated sugar
1 tablespoon (14 grams) table salt
8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour
1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling.

***Set up kitchenaid far away from other stuff: flour does spray out at times!

1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 5 minutes until a bit foamy.

2. Use KitchenAid mixer for these steps (it will be maximally full): 

[use whisk]

- Whisk oil into yeast

- beat in 4 eggs, one at a time

- add 1/2 cup sugar and salt

[switch to paddle]

- Gradually add flour

When dough holds together, it is ready for kneading [switch to dough hook]

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour (ex warmed oven turned off), until almost doubled in size.

4. Punch down dough, cover and let rise again in a warm place for another half-hour.

5. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. Place braided loaves on a greased cookie sheet.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

How to braid: https://youtu.be/NtoouSLrURA

SAMPLE TIMING:

9am - yeast mixture

9:10am - mix ingredients

9:30am-10:30am rise #1

10:30am - punch down

10:30am-11am rise #2

11am - braid challah, brush with egg

11:30am-12:30pm rise #3

12:30pm - brush with egg, poppy seeds

12:30pm-1:15pm-ish - bake

HALF RECIPE (one loaf):

• 1.8 teaspoons active dry yeast
• .5 tablespoon granulated sugar
• .8 cups lukewarm water
• 1/4 cup olive or vegetable oil, plus more for greasing the bowl
• 3 large eggs (2 for dough, 1 is for brushing on at end)
• 1/4 cup granulated sugar
• .5 tablespoon table salt
• 4 to 4 1/4 cups all-purpose flour
• 1/4 cup raisins per challah, if using, plumped in hot water and drained
• Poppy or sesame seeds for sprinkling.

1. In a large bowl, dissolve half-packet yeast and .5 tbsp sugar in water; set aside for 5 minutes until a bit foamy.

2. Use KitchenAid mixer for these steps (it will be maximally full) . . .***set up kitchenaid away from other items: flour sprays out!*** 

[whisk]

Whisk oil into yeast

whisk in 2 eggs, one at a time

add1/4 cup sugar and salt

[switch to paddle]

Gradually add 4 cups flour

[switch to dough hook]

When dough holds together, it is ready for kneading.

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour (ex warmed oven turned off), until almost doubled in size.

4. Punch down dough, cover and let rise again in a warm place for another half-hour.

5. At this point, you can knead the raisins into the challah, if you’re using them, before forming the loaves. Place braided loaves on a greased cookie sheet.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read thermometer, you can take it out when it hits an internal temperature of 190 degrees.) Cool loaves on a rack.

Thanksgiving Sample Menu

Cook in advance: cornbread (better stale), cake, sous vide turkey

Pumpkin soup (https://www.allrecipes.com/recipe/9191/pumpkin-soup/) 
- Soften onions
- Bring to boil pumpkin, squash, vegetable broth, apples
- Simmer 30+ minutes
- Puree, add in cream, garnish with pumpkin seeds and thyme

Butter-roasted turkey (https://tastesbetterfromscratch.com/easy-no-fuss-thanksgiving-turkey/)
- thaw turkey (no need to wash it)
- remove giblets
- Paint with butter and sage and salt
- Tie legs together
- Tent with foil, put some water in the bottom of roasting pan
- Roast at 350 for about 4-5 hours until internal temp is 165

Candied sweet potatoes with roasted marshmallows (http://www.kitchengidget.com/2017/12/09/candied-yams-with-marshmallows/)
- boil quartered sweet potatoes in large pot, then cover and simmer 20-30 min til soft
- peel, cut sweet potatoes
- bring to boil sugar, water, cinnamon, vanilla, sugar, salt, butter
- put sweet potatoes in pan, cover with syrup, top with marshmallows, bake at 350 about 20 minutes

Turkey sage gravy (https://www.southernkitchen.com/recipes/condiment/sage-gravy)
- take leftover turkey pan drippings, add flour and chicken broth

Buttermilk biscuits with sage butter or whipped honey butter (https://smittenkitchen.com/2013/03/my-favorite-buttermilk-biscuits/)
- combine dry ingredients
- blend in butter
- add buttermilk
- form into rounds using cookie cutter
- bake at 400 for 12-15 min
- serve with whipped honey butter

Garlic cream mashed potatoes (https://www.foodnetwork.com/recipes/anne-burrell/garlic-yukon-gold-mashed-potatoes-recipe-1939823)
- peel, chop Yukon golds
- start in pot of cold water, bring it to boil, boil about 15 min until soft
- Add cream, butter, minced garlic, salt
- Top with chives

Cornbread sausage stuffing (https://www.foodnetwork.com/recipes/anne-burrell/sausage-cornbread-stuffing-recipe2-1949137)
- Bake corn bread, dry out
- Dice celery and onion, sautée in butter, add sausage
- Add corn bread, dried cranberries, and broth
- Bake at 350 for about 30min

Roasted carrots + green beans (https://www.foodnetwork.com/recipes/ina-garten/roasted-carrots-recipe-1940444)
- Peel carrots
- Trim green beans
- Toss in bowl with olive oil, salt, pepper
- Roast at 400 degrees for about 20 min
- Toss with minced dill

Pumpkin cream cheese bundt cake (http://keekitchen.blogspot.com/2018/11/pumpkin-cream-cheese-bundt-cake.html)
- Mix dry ingredients then wet ingredients, whisk to combine 
- Beat cream cheese with egg, sugar, vanilla
- Pour in some pumpkin mixture into greased bundt pan, then layer of cream cheese filling, then remaining pumpkin batter

PANTRY:
- powdered sugar
- flour
- sugar
- baking soda
- baking powder
- salt
- honey
- biscuit cookie cutter
- bundt pan
- roasting pan for turkey

SHOPPING LIST:
- 2 or 3 cans pumpkin puree
- 6 packages butternut squash
- 3-4 apples
- 2 onions
- 2 boxes vegetable broth
- pumpkin seeds and thyme for garnish
- heavy cream
- 1 turkey for roasting
- Turkey breasts for sous vide
- Sage (for turkey, gravy, cornbread stuffing)
- Butter - 3 lbs
- Sweet potatoes
- Marshmallows
- 2 Chicken broth: one for gravy and another for stuffing
- Buttermilk
- Yukon gold potatoes
- Garlic
- Cream
- Creme fraiche for soup
- Chives
- Cornbread mix
- Onion 
- Celery 
- Sausage
- Dried cranberries
- Carrots
- Green beans
- Dill
- 1 can pumpkin
- 2 blocks cream cheese
- 1 lemon
- 2 cans cranberry sauce

COOKING TIMELINE:

DAY BEFORE:

- Cook soup

- Bake cake

Tuesday, December 11

• 9:15am - buttermilk biscuits
• 10am - turkey into oven
• 10am - start microwaving sweet potatoes
• 10:30am - peel sweet potatoes, put into pan
• *Whip cream cheese glaze and frosting
• *Prep syrup for sweet potatoes
• *Whip honey butter
• *BUY creme fraiche, put into piping bag
• 1pm - peel, quarter, boil mashed potatoes
• 1:45pm - chop celery and onion for stuffing, saute with sausage
• 2:15pm - arrange stuffing into pan
• 3pm - remove turkey from oven - cover with foil
• 3pm - turkey into sous vide for 2.5 hours
• 3pm - make gravy
• 4pm - roast green beans and carrots
• 4:15pm - *Toast meringue for soup bowls
• 4:45pm - cook stuffing
• (put out cranberry sauce, appetizers)
• 5pm - warm up soup in microwave
• 5:30pm - sweet potatoes with syrup and marshmallows into oven
• *Prep cocktail?

TUESDAY OVEN SCHEDULE

9:30am - Buttermilk biscuits

10am - Turkey into oven

3pm - Turkey out of oven, *Turkey breast into sous vide

3:45pm - Green beans and carrots (put in almonds at end)

4:30pm - Stuffing

5:30pm - Sweet potatoes with syrup and marshmallows

DISH LIST:

• Soup - pot
• Buttermilk biscuits - basket
• Cornbread Stuffing - 2 pans
• Mashed potatoes - big bowl
• Sweet potatoes - 1 pan
• Roasted veggies - 1 platter
• Turkey - 1 platter
• Gravy - 1 gravy dish, bowl
• Cranberry sauce - 1 bowl
• Bundt cake w/Cream cheese frosting - cake dish