GROUND TURKEY TACOS

INGREDIENTS

1 medium onion, chopped
1 lb ground turkey, 85% lean
4 tablespoons chili powder
2 teaspoon cumin
2 teaspoon coriander (optional)
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup tomato sauce
1 teaspoon brown sugar
2-3 teaspoons cider vinegar


DIRECTIONS

Over medium-high heat, saute onions in 1 tablespoon canola oil until soft. Sprinkle spices and garlic over onions and cook until fragrant, about 30 seconds. Add chicken broth, tomato sauce, brown sugar, and cider vinegar. Add turkey, breaking it up with a wooden spoon. Simmer for 15 to 20 minutes, continue breaking up the turkey until most of the liquid has evaporated. Turn off heat and adjust seasons to taste.

BEEF TACOS

INGREDIENTS

1 medium onion, chopped
1 lb ground beef, 90% lean
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander (optional)
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup tomato sauce
1 teaspoon brown sugar
2-3 teaspoons cider vinegar


DIRECTIONS

Over medium-high heat, saute onions in 1 tablespoon canola oil until soft. Add and brown beef, breaking it up with a wooden spoon. Sprinkle spices and garlic over beef and cook until fragrant, about 30 seconds. Add chicken broth, tomato sauce, brown sugar, and cider vinegar and simmer for 10 to 15 minutes until most of the liquid has evaporated. Turn off heat and adjust seasons to taste.

MACARONI & CHEESE

Yield: 2-3 servings. Recipe can be doubled for family size.


INGREDIENTS

1 cup uncooked macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese*
Salt
Pepper


DIRECTIONS

1. In a large saucepan, boil macaroni for 8-10 minutes. Drain into a colander and set aside.

2. Place the empty saucepan over medium high heat until dry. Melt butter. Add flour and whisk until smooth. Cook for 15 seconds. Slowly add milk while whisking to prevent lumps. Cook, whisking occasionally, for 8 to 10 minutes until the milk thickens and bubbles constantly.

3. Gradually add cheese and stir with a wooden spoon until melted. Season with salt and pepper to taste. Shut off heat. Add cooked macaroni and stir until evenly coated in cheese sauce. If necessary, season with additional salt and pepper. Serve.

TO ADD BREADCRUMB TOPPING: In food processor, add 1 slice sandwich bread and 1/2 tablespoon unsalted butter. Process for 30 seconds to 1 minute until coarse crumbs form. Butter a casserole dish. Add macaroni and cheese to dish, sprinkle breadcrumbs on top, and bake at 375 degrees for 15 to 20 minutes until topping begins to brown. Serve.


*If using packaged cheese, use traditional cut.

TOMATO SOUP

Yield: 4-6 servings

INGREDIENTS

Olive Oil

1 tablespoon tomato paste

1 tablespoon onion powder

1 tablespoon dried basil leaves

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes (optional)

1/8 teaspoon ground ginger

28 ounce canned tomato puree

14 ounces water

6 ounces chicken broth

1/4 teaspoon baking soda

1 dried bay leaf

1/4 cup granulated sugar

1 teaspoon salt

1/4 teaspoon ground black pepper

DIRECTIONS

In large stock pot and over medium-high heat, coat bottom with oil. Add tomato paste and brown, about 1 to 2 minutes. 

Add onion powder, dried basil, garlic powder, pepper flakes (if using), and ground ginger and sautee until fragrant, about 30 seconds. 

Slowly add pureed tomatoes. Use the tomato can to measure out the water and swoosh to collect all the puree, then add to pot along with chicken broth, baking soda, and the bay leaf. Stir to combine. 

Cover and cook on medium heat for 15-20 minutes, stirring occasionally to make sure it doesn't scorch.

Remove and discard bay leaf. Season with sugar, salt, and pepper. Serve.

BEEF STEW

INGREDIENTS

3 pounds boneless beef chuck (well-marbled), cut into 1 1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons canola oil
1 medium yellow onion, medium dice
2 tablespoons butter
2 cloves garlic, chopped
1 bay leaf
1 teaspoon dried thyme
2 tablespoons balsamic vinegar
1 1/2 tablespoons tomato paste
1/4 cup all-purpose flour
4 cups chicken broth
3 cups water
4 large carrots, peeled and cut into one-inch chunks on a diagonal
4 russet potatoes, cut into eighths



DIRECTIONS

1. Pat beef dry and season salt and pepper. In a large Dutch oven or heavy pot, heat 1 tablespoon canola oil over medium-high heat until hot and shimmering. Brown meat in batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch. (To sear meat properly, do not crowd the pan and let meat develop brown crust before turning with tongs.) Transfer meat to a large plate and set aside.

2. Add butter until melted, then cook onions, stirring with a wooden spoon to scrape brown bits from bottom of  pan, about 5 minutes. Add garlic, bay leaf, and thyme, and stir until fragrant, about 30 seconds. Add balsamic vinegar and cook for 1 minute. Add tomato paste and cook for 3 minutes. Add flour and stir with wooden spoon until flour is toasted and begins to brown, 4-5 minutes. Slowly add chicken broth, scraping up the browned bits, then add water and browned beef. Cover pot and bring to a simmer. Reduce heat to medium-low and cook for 2 hours. Stir and scrape the bottom every 30 minutes to prevent sticking.

3. Add carrots and potatoes. Add the remaining 1 cup chicken broth until the carrots and potatoes are covered. Seal with a lid and cook for 40-50 minutes more, or until vegetables are tender and meat is very tender. Stir again to prevent sticking. Taste and adjust seasoning if necessary.

CORNBREAD

YIELD: 1 9-in bread, 12 muffins

INGREDIENTS:

1 cup yellow corn meal
2/3 cup milk
1 cup flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons butter, melted
1/4 cup canola oil
2 eggs, well beaten

DIRECTIONS:

1. Preheat oven to 400 degrees. Set aside a 9-in pie plate or grease 12 muffin tins.

2. In a large bowl, mix corn meal and milk. Allow milk to fully absorbed the corn meal, 10 minutes. After 10 minutes, add flour, sugar, baking powder, and salt to bowl.

3. In a small bowl, beat eggs well. Add butter and vegetable oil and beat until fully emulsified. Add liquid to dry ingredients.

4. With a rubber spatula, mix batter until just incorporated and no dry streaks remain. Pour into baking pan and bake for 20 to 25 minutes. Serve warm.

CHOCOLATE FROSTING

YIELD: 2 cups


INGREDIENTS

2 1/2 sticks unsalted butter, softened
1 cup powdered sugar
1/4 cup cocoa powder (any brand is fine)
3/4 cup light corn syrup
2 teaspoons vanilla extract
8 oz melted semi-sweet chocolate (or preferred type)


DIRECTIONS

In a large bowl and with a hand mixer at low speed, cream butter until smooth. Gradually add powdered sugar and cocoa powder to prevent lumps and increase mixer to medium speed. Mix until smooth. Add light corn syrup and vanilla extract and mix until smooth. Add melted chocolate and beat until thick. Frosting will be ready to use.

YELLOW CAKE

INGREDIENTS

12 tablespoons unsalted butter, softened, plus extra for pans
1 1/3 cups granulated sugar
2 cups all-purpose flour, plus extra for pans
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
2 teaspoons vanilla extract
2/3 cup whole milk


DIRECTIONS

1. Preheat oven to 350 degrees and adjust rack to middle position. Grease two 9-inch cake pans with extra softened butter and dust with extra flour. Set aside.

2. In a medium bowl, whisk flour, baking powder, and salt, then set aside. Add vanilla extract to milk and set aside.

3. In a large measuring bowl and with a hand mixer at medium speed, cream 12 tablespoons softened butter and granulated sugar until creamy, about 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add eggs one at a time, blending for 30 seconds after each egg. Scrape down the bowl. With mixer on low, alternate adding dry, then liquid ingredients, mixing until just combined after each addition. Do not over mix. Set the mixer aside.

4. With a rubber spatula, scrape the sides and bottom of the bowl to incorporate any lingering dry ingredients. Divide batter into cake pans.

5. Bake cakes on middle rack for 25 to 35 minutes, depending on your oven. A cooler oven may take 30 to 35 minutes. Rotate pans halfway through baking time. Remove and allow to cool for 10 minutes before flipping out onto cooling racks. Cool completely before frosting.

TURKEY MEATLOAF

INGREDIENTS

1 lb ground turkey (85% lean is best)
1 medium onion
1 teaspoon dried thyme
1/8 teaspoon red pepper flakes
1 egg
1/4 cup olive oil
2 slices white sandwich bread
Salt
Pepper


DIRECTIONS

1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil and spray with cooking spray to prevent sticking. Set aside.

2. Chop onion into a medium dice. Place a 10 inch skillet over medium high heat and add 2 tablespoons of olive oil. When oil shimmers, add onion and cook until translucent, 5-8 minutes. Add dried thyme and red pepper flakes and stir until fragrant, 1 minute. Take off heat and allow to cool completely.

3. In a food processor, pulse the white sandwich bread with 10 1-second pulses, then allow machine to run for 30 seconds until fine crumbs (anything bigger and the meatloaf won't hold together).

4. In a large bowl, add the ground turkey, egg, and olive oil. Add bread crumbs and cooled onions. Season with salt and pepper (I use three pinches of salt and roughly a 1/4 teaspoon of pepper.) Mix with hands until a cohesive mass forms. Transfer to prepared baking sheet and shape into a log, 6 inches wide and 10 inches long. Smooth to prevent cracking.*

5. Bake on middle rack for 30 minutes, rotating after 15 minutes. Remove from oven and allow to cool for 5 minutes (cut into it while super hot and it will break apart). Serve.

*NOTE: Have a bowl of water ready to wet hands to help with shaping the loaf. The water will help the meat not to stick to your hands and you can smooth out the top. Any crack in the surface will encourage moisture leakage, which will create a dry turkey loaf.

CHOCOLATE CHIP COOKIES

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/4 cups semisweet chocolate chips

1. Preheat the oven to 350°F. Grease cookie sheets or line with parchment paper.

2. In a medium bowl, sift together the flour, baking soda and salt; set aside.

3. In a large bowl and with a hand mixer on low speed, cream together the melted butter, brown sugar and white sugar until well blended, 1 minute. [Do not skimp on this step or the cookies will spread and become a crystalized pancake when baked.]

4. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. [Over mix the batter and the cookies will not spread.]

5. Stir in the chocolate chips by hand using a wooden spoon. Wait 5 minutes before scooping dough (or the cookies will fall apart). Drop cookie dough 1 tablespoon [from a measuring spoon set] at a time onto the prepared cookie sheets and roll into a ball. Cookies should be about 3 inches apart.

6. Bake cookies for 13 to 15 minutes until the edges are lightly toasted, rotating cookie sheet halfway through bake time. Cool on baking sheets for a 5 minutes before transferring to wire racks to cool completely.

NOTE: If baking cookies from frozen, add 1-2 minutes to bake time.

GINGERSNAPS

YIELD: 40 - 45 cookies.


INGREDIENTS

12 tablespoons butter
2 tablespoons ginger
1 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon pepper
1 1/2 cups brown sugar, packed
1/4 cup mild molasses
1 egg
1 egg yolk
2 1/2 cups all-purpose flour
1/2 teaspoon table salt
1 1/4 teaspoon baking soda


DIRECTIONS

1. In a small bowl, mix the ginger, cinnamon, cloves, and pepper. In another small bowl, add the brown sugar and molasses. In a different small bowl, add the egg and the egg yolk. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.

2. In a small saucepan, brown butter until fragrant. Pour into a large bowl. Add the spices and mix well with a wooden spoon. Allow to cool to room temperature; this can be sped up in an ice bath.

3. Once browned butter is cooled, add brown sugar and molasses and mix. Add egg and egg yolk and beat well. Add flour, salt, and baking soda and stir until fully incorporated and stiff. Cover with plastic wrap and refrigerate for 1 hour.

4. Arrange oven racks in the top and middle positions. Pre-heat oven to 300 degrees. Line two baking trays with parchment. Sprinkle a 1/4 cup of granulated sugar on a plate.

5. With 1 teaspoon measure, scoop out chilled dough, roll into a ball, roll in sugar, and place on baking tray. Space the cookies 1-inch apart, about fifteen cookies per tray. Bake for 15 minutes on the top rack, then rotate and move baking sheet to the middle rack. At the same time, put the second baking sheet on the top rack. For the first baking sheet, continue to bake for 10 more minutes; for the second baking sheet, bake for 15 minutes, and then rotate and move to the bottom rack to bake for 10 minutes more. Repeat with remaining dough. Allow cookies to cool for 5 minutes before removing baked cookies to cooling rack. Serve.

ALTERNATE VERSION: Divide cookie dough onto two sheets of wax or parchment paper and roll into a log. Refrigerate for 1 hour. Slice into 1/8-inch rounds and bake on a parchment lined baking sheet at 350 degrees F for 8 to 10 minutes. Allow to cool on baking sheet for 5 minutes before removing baked cookies to cooling rack. Serve.

CHICKEN AND SLICKS

3 pounds bone-in chicken thighs, trimmed
Salt & pepper
2 cups plus 6 tablespoons all-purpose flour
3 tablespoons canola oil
1 onion, chopped
2 teaspoons minced fresh thyme
6 1/2 cups low-sodium chicken broth
2 bay leaves
1/4 cup minced fresh parsley

Pat chicken dry with paper towels and season with salt and pepper. Toast 6 tablespoons flour in Dutch oven over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Transfer flour to medium bowl and wipe out pot. Heat 1 tablespoon oil in now-empty Dutch over over medium-high heat until just smoking. Cook chicken until well browned on both sides, about 10 minutes; transfer to a plate. When chicken is cool enough to handle, remove and discard skin. Pour fat (you should have about 2 tablespoons) into small bowl; set aside.

Add onion and 1 tablespoon more oil to now-empty pot and cook over medium heat until softened, about 5 minutes. Stir in thyme and cook until fragrant, about 30 seconds. Add 6 cups broth, chicken and bay leaves and bring to boil. Reduce heat to low and simmer, covered, until thighs register 175 degrees, 20 to 25 minutes. Remove from heat and transfer chicken to clean plate; remove bay leaves. When chicken is cool enough to handle, shred into bite-size pieces and set aside, discarding bones.

Meanwhile, combine remaining 1/2 cup chicken broth, reserved fat and remaining 1 tablespoon oil in liquid measuring cup. If reserved fat doesn't equal 2 tablespoons, then add enough oil to the fat to equal 2 tablespoons (should have altogether 3 tablespoons combined fat and oil). Process remaining 2 cups flour and 1/2 teaspoon salt in food processor until combined. With machine running, slowly pour in broth mixture and process until mixture resembles coarse meal. Turn dough onto lightly floured counter and knead until smooth. Divide in half. (Dough can be wrapped in plastic wrap and refrigerated for up to 1 day; let sit at room temperature for 15 minutes before proceeding with the next step.)

Roll each dough half into 10-inch square. Cut each square into twenty 5 by 1-inch rectangles. Place handful of noodles in single layer on parchment paper-lined plate, cover with another sheet of parchment, and repeat stacking with remaining noodles and additional parchment, ending with parchment. Freeze until firm, at least 10 minutes or up to 30 minutes.

Return broth to simmer and add noodles. Cook until noodles are nearly tender, 12 to 15 minutes, stirring occasionally to separate. Remove 1 cup broth from pot and whisk into reserved toasted flour. Stir broth-flour mixture into pot, being careful not to break up noodles, and simmer until slightly thickened, 3 to 5 minutes. Add shredded chicken and parsley and cook until heated through, about 1 minute. Season with salt and pepper to taste. Serve.

DINNER ROLLS

YIELD: 8-12 rolls, depending on shape


INGREDIENTS

2 1/4 cups all-purpose flour
3/4 teaspoon table salt
2 tablespoons granulated sugar
2 1/4 teaspoons yeast
1/2 cup milk
1/4 cup water
2 tablespoons unsalted butter, cut into chunks


DIRECTIONS

1. In a large, microwave proof measuring cup, combine milk, water, and butter. Microwave for 45-50 seconds, until liquids are 100-105 degrees. Add yeast, mix, and set aside until yeast is bubbly, 5 minutes.

2. In a large mixing bowl, combine 3/4 cup flour, the salt, and the sugar. Add proofed yeast and whisk until fully blended. Add 1/4 cup flour and whisk again until smooth. Switch to a wooden spoon, add remaining 1 cup flour, and stir until a shaggy ball forms. If needed, add the extra 1/4 cup flour only 1 tablespoon at a time. Try to avoid adding too much flour or the rolls will bake up dry. Turn out dough onto lightly floured surface and knead for 10 minutes until smooth. When you can press a finger into the dough and the surface bounces back, it's ready. Cover with a clean cloth and let rest for 10 minutes.

3. Oil a 9-inch cake pan or 8x8-inch baking pan. Divide the dough into 8 or 12 pieces, roll into balls, and arrange in prepared pans. Cover with a clean cloth and set aside in a warm place to rise until doubled in bulk and pressing together, about 30 minutes.

4. Preheat oven to 375 degrees. Bake risen rolls for 18-20 minutes, depending on the hotness of your oven. Rolls are done when they are browned on top and sound hollow when tapped with a fingernail. Remove baked rolls from pan onto a wire rack and allow to cool for 5 minutes before serving.

GARLIC-CHEDDAR BISCUITS

YIELD: 10-12

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon granulated sugar
3/4 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper or Old Bay Seasoning
3 ounces sharp cheddar cheese, shredded (about 2/3 cup shredded)
1 cup buttermilk, cold
1/2 cup unsalted butter, melted and cooled for 5 minutes


For the Topping

2 tablespoons unsalted butter, melted,
1/2 teaspoon garlic powder
1 teaspoon minced fresh parsley (or 1/4 teaspoon dried)



DIRECTIONS

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a non-stick baking mat or coat with non-stick cooking spray; set aside.

2. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, garlic powder and cayenne. Stir in the cheddar cheese; set aside.

3. In a medium bowl, stir together the buttermilk and melted butter until the butter forms small clumps.

4. Add the buttermilk mixture to the flour mixture and mix gently with a rubber spatula just until a dough forms and no dry ingredients remain. Use a greased 1/4-cup measuring cup to scoop out portions of dough or an ice cream scoop. Place on the prepared baking sheet, leaving a little more than an inch between biscuits.

5. Bake until the biscuits are golden brown, about 12 minutes. While the biscuits are in the oven, stir together the 2 tablespoons melted butter, garlic powder and parsley. Remove the biscuits from the oven and immediately brush with the topping mixture. Allow to cool for at least 5 minutes before serving. Leftovers can be stored in an airtight container or zip-top back at room temperature for up to 3 days.