Italian Herb Bread

I have made a lot of meh-tasting herb breads.  They always smell AMAZING while they bake, and then they come out and you can't taste the herbs at all.  And for some reason they usually end up kind of heavy and dense (and not in a good way).  Has anybody else experienced this?  Anyway...this Italian Herb Bread is everything I had hoped for in all those previous breads and so much more.  Not only does it smell incredible, but you can actually taste all those lovely scents.  Plus it is deliciously soft and fluffy.  I actually made this to use in my stuffing for Thanksgiving and it was awesome.  Also awesome on its own, slathered with butter, dipped in soup, used in grilled cheese sandwiches, and so much more!

Italian Herb Bread

Number of Servings: 2 loaves
Time to Prepare: 2 hours 40 minutes

• 2 (.25 oz) packages active dry yeast
• 2 cups warm water (110 degrees)
• 2 Tbsp sugar
• 1/4 cup olive oil
• 1 Tbsp salt
• 2 Tbsp dried basil
• 2 Tbsp dried oregano
• 2 tsp garlic powder
• 2 tsp onion powder
• 1/2 cup grated Parmesan cheese
• 2 Tbsp vital wheat gluten
• 5 to 6 cups flour

Mix yeast, warm water, and sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
 
Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, gluten and 3 cups flour into the yeast mixture. Gradually mix in remaining flour as needed to form a soft dough.
 
Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover and let rise until doubled, about one hour.
 
Punch dough down to release all the air.  Shape into two loaves and place in two greased 9 x 5 loaf pans.  Let rise until doubled, about 30 minutes.
 
Bake at 350 degrees for 35-45 minutes.   Bread should be golden brown and sound hollow when tapped on the top.  Remove from pans and let cool on wire racks for at least 15 minutes before slicing.

Source: adapted from AllRecipes

Balsamic Pasta

I can hardly believe I haven't posted this recipe yet.  This is one of my all-time favorite pasta dishes and it is a stand-by that I find myself coming back to frequently.  It is quick and easy to put together, but guests love it.  Every time I make it for company, I always get asked for the recipe.  It's not heavy like some other pasta dishes and I love the freshness that the tomatoes bring to it.  Also, I like that I can be flexible with the cheeses based on what I have.  If I don't have feta, I leave it out.  If I have shredded mozzarella, I use that instead of cubing it.  If I only have the powdered Parmesan, I go with that.  Some fontina thrown in there would be delicious as well. 

Balsamic Pasta

Number of Servings: 3-4
Time to Prepare: 20 minutes

• 8 oz angel hair pasta
• 2 Tbsp balsamic vinegar
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 Tbsp olive oil
• 1 Tbsp dried basil
• 1 chicken breast, cooked and shredded
• 1-2 tomatoes, diced small
• 4-6 oz mozzarella cheese, cut into 1/2" cubes
• 1/3 to 1/2 cup crumbled feta cheese
• 3 Tbsp grated Parmesan cheese, divided

Cook the pasta according to the package directions and drain.

While the pasta cooks whisk together the vinegar, garlic, salt, pepper, and olive oil in a small bowl.

In a large bowl, toss together the chicken, tomato, and basil.  When the pasta is finished, add it to the bowl and stir in the vinegar/oil mixture.   Add the mozzarella, feta, and 2 Tbsp Parmesan and toss to combine.  Sprinkle remaining Tbsp of Parmesan on top and serve.

Source: slightly adapted from Everyday Reading
Produce Used: Garlic, tomato

Pork Chops with Blue Cheese Gravy

The seasoning on these pork chops is simple, but perfect and the gravy is beautifully rich and decadent with a bit of bite from the blue cheese.  My husband wanted to douse everything in sight with the gravy and I can't say I blame him.  I do strongly recommend using a meat thermometer when you cook the pork chops--they can get tough quickly so you'll want to watch it and remove it from the pan as soon as it hits 145 degrees.

Pork Chops with Blue Cheese Gravy

Number of Servings: 4
Time to Prepare: 30 minutes

• 2 Tbsp butter
• 4 pork chops
• salt
• black pepper
• garlic powder
• 1 cup cream
• 2 oz blue cheese

Season the pork chops on both sides with salt, pepper, and garlic powder.

Melt butter in a large skillet over medium heat.  Fry the chops until they reach 145 degrees internally, turning occasionally to brown evenly.  It will take about 20 minutes, more or less depending on how thick the chops are.

Remove the chops to a plate and cover with foil to keep warm.  Stir the cream into the skillet, scraping up any bits stuck to the bottom of the pan.  Stir in blue cheese and cook, stirring constantly, until the blue cheese melts and the sauce thickens, about 5 minutes.  Pour sauce over the warm pork chops and serve.

Source: slightly adapted from AllRecipes

Orange Cashew Rice with Lime Tilapia

So the other day, my oven randomly wouldn't heat up.  That was fun.  Especially because it was just a few days before Thanksgiving, which had me freaking out a little on the inside.  Luckily the dinner I had planned that night didn't require use of the oven.  Enter this great fish and rice meal.  I love this fresh take on rice--it is full of so many goodies that give it crunch, juiciness, and texture, it is sure to be a crowd-pleaser.  The flavors combine really beautifully, especially when it is served with the tender, pan-fried tilapia.  Of course if tilapia isn't your thing, feel free to substitute other delicate white fish fillets (such as flounder, sole, or rainbow trout).  Or you can just forget the fish altogether and serve the rice with whatever you want!  (And in case you were wondering, my oven was fixed the next day and Thanksgiving went off without a hitch.  Phew!)

Orange Cashew Rice with Lime Tilapia

Number of Servings: 4
Time to Prepare: 50 minutes

• 1 cup water
• 1 cup orange juice
• 2 tsp orange zest
• 1 Tbsp olive oil
• 1/2 tsp salt
• 1 cup basmati rice
• 1/2 cup roasted cashew pieces (toast for a few minutes on the stovetop if they aren't roasted)
• 1/2 cup chopped yellow bell pepper (or orange or red)
• 3 green onions, sliced
• 1 (8 oz) can mandarin oranges, drained
• 4 (6-8 oz) tilapia fillets
• salt
• pepper
• zest and juice of 1 lime
• 2 Tbsp butter

In a 2-quart saucepan, bring the water, orange juice, orange zest, olive oil, and salt to a boil.  Stir in the rice.  Cover the saucepan and lower the heat to a gentle simmer, simmering the rice for 25-30 minutes, until the rice is cooked through and the liquid has evaporated.  Remove from heat and let stand, covered, for 5-10 minutes.  Scrape the rice into a large bowl.  Add the cashew pieces,  peppers, and green onions.  Season with salt and pepper if needed and add the drained orange segments to the rice, folding them in gently to prevent the oranges from breaking.

While the rice simmers, rinse the tilapia and pat dry.  Season both sides with salt and pepper and place in a medium skillet.  Sprinkle lime zest over the fish and drizzle with lime juice.  Place a pat of butter on each fillet.  Cover and cook over medium heat until fish flakes easily with a fork (around 8 minutes).  Serve rice and fish immediately, spooning pan juices over the fish.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Orange, bell pepper, green onion, lime

Sriracha Lime Chicken Chopped Salad

This entree salad is so bright and refreshing, but still hearty and filling--I just cannot get enough.  The chicken has some great spiciness to it that is beautifully tempered by the creamy avocado and the juicy grilled pineapple.  And don't forget about the great citrus-y kick you get from the dressing.  (I also just adore the pretty green color the dressing gets from the lime.)  This is a great summer meal since you don't have to warm up the oven, but the heat from the spiciness also makes it a nice autumn/winter meal too.  I used some lovely artisan lettuce that I got from Costco, but green leaf or red leaf lettuce would be great too.

Sriracha Lime Chicken Chopped Salad

Number of Servings: 2-3
Time to Prepare: 40 minutes

• 2 Tbsp sriracha
• juice and zest of 1 lime
• 1/4 tsp sea salt
• 2 chicken breasts
• 1/4 cup olive oil
• 2 Tbsp apple cider vinegar
• juice and zest of 1 lime
• 4 tsp sugar
• dash of sea salt
• 4-6 cups lettuce, chopped
• 4 fresh pineapple rings
•  2 avocados, diced
• 1/4 cup chopped red onion
• 3/4 cup grape tomatoes, halved

Combine sriracha, juice and zest of 1 lime, and 1/4 tsp sea salt in a quart-sized Ziploc bag.  Add chicken breasts, seal, and turn to coat.  Marinate in the refrigerator for at least 20 minutes, up to 6 hours.

Combine olive oil, vinegar, juice and zest of 1 lime, sugar, and a dash of sea salt in a small mason jar.  Seal and shake well to combine.  Refrigerate until ready to use.

Heat grill to medium-high.  Remove the chicken from the bag and discard the remaining marinade.  Grill the chicken until cooked through, about 6 minutes per side.  Remove to a cutting board and let rest while you grill the pineapple.

Grill the pineapple rings for 3-4 minutes per side, enough to get some good grill marks on each side.  Remove from grill and cut into bite-size pieces.

Slice the chicken.  Place lettuce in serving bowls.  Top with sliced chicken, grilled pineapple, diced avocado, chopped red onion, and halved grape tomatoes.  Drizzle with salad dressing and enjoy!

Source: adapted from Lexi's Clean Kitchen
Produce Used: Lime, lettuce, pineapple, avocado, red onion, grape tomatoes

Pulled Pork and Guacamole Grilled Cheese

One thing I am not great at (as far as the kitchen goes) is repurposing leftovers.  My husband always manages to come up with these creative things to do with leftovers, but I always get stuck--I can't seem to think of anything beyond what I originally made.  So I have been trying to find more creative uses for our leftovers (like the Beef Brisket Hash from earlier this month).  Enter this lovely grilled cheese sandwich.  You think grilled cheese is pretty basic...it's good and homey, but how stellar can it really be, right?  Wrong.  This sandwich will forever change the way you think about grilled cheese.  Crunchy on the outside, soft and gooey on the inside, a tiny bit spicy, a little bit creamy...I could go on forever.  My brother was in town visiting when I first made these so he got to join my little family of guinea pigs.   He took one bite and was floored.  Major bonus points for me!

Pulled Pork and Guacamole Grilled Cheese

Number of Servings: 4
Time to Prepare: 30 minutes

• 2 avocados, pits and peels removed
• 1 Tbsp lime juice
• 1-2 cloves garlic, minced
• 1/2 tsp cumin
• 1/2 tsp onion powder
• 1/2 tsp garlic salt
• 3/4 tsp sriracha
• 1 Tbsp olive oil
• 1 medium onion, thinly sliced
• butter
• 8 slices French bread or similar (make and use the Rustic Crusty Bread from Mel's Kitchen Cafe...you won't regret it)
• 8 slices Swiss cheese
• 2 cups pulled pork

In a small bowl, mash avocados.  Stir in lime juice, garlic, cumin, onion powder, garlic salt, and sriracha.  Cover and refrigerate.

Heat olive oil in a medium skillet over medium-low heat.  Add sliced onions and cook, stirring periodically, until they begin to caramelize, about 20 minutes.  Stir in pulled pork and cook until it is heated through.  Remove from pan and set aside.

Butter one side of each slice of bread.  With buttered side down, place a slice of cheese on the bottom and top with pulled pork.  Spoon some guacamole onto the pork, top with a second slice of cheese, and place another slice of bread on top (buttered side out).

Using the same pan you used for the onions and pork, cook the sandwiches over medium heat for a few minutes on each side, until bread is golden brown and cheese is melty.

Source: adapted from Life's Ambrosia
Produce Used: Avocado, lime, garlic, onion

Creamy Tex-Mex Quinoa Dip

If you're still a little hesitant about the whole quinoa thing, this recipe is a great place to start.  Honestly, you probably wouldn't even realize there is quinoa in there.  But it does give it a great heartiness.  I like to serve this as a side with Mexican-type main dishes, but it is so tasty and filling, you could have it as a main dish too.  Also, if you're trying to be a little healthier, it is a little different without the cream cheese, but still really tasty (not that I tasted it mid-cooking or anything....).

Creamy Tex-Mex Quinoa Dip

Number of Servings: 4 (as a side)
Time to Prepare: 6 hours 10 minutes

• 1 cup frozen corn
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 (14.5 oz) can petite-diced tomatoes, undrained
• 1/2 cup quinoa, rinsed and drained
• 2/3 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 oz cream cheese, cubed
• 2-3 tsp lime juice
• green onion or cilantro, optional

Place the corn, black beans, tomatoes, quinoa, chicken broth, and seasonings in a slow cooker (a smallish one--the 4 quart size is plenty big) and stir well to combine.   Scrape down any quinoa that are stuck to the side.

Cover and cook on low for 6 hours.

Add the cream cheese.  Cover and let sit for 5-10 minutes until the cream cheese is softened, then stir it in until it is well incorporated.  Stir in the lime juice

Garnish with chopped green onion or cilantro if desired and serve with tortilla chips.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Corn, tomato, lime, green onion, cilantro

Citrus Brined Chicken Thighs

We never ate chicken thighs growing up.  Or drumsticks.  Or basically anything but chicken breast.   Which I love, but I had no idea what I was missing out on with the thighs.  I still cook with chicken breast a lot more than thighs (you know, better for you, blah blah blah) but I definitely love to throw some great thigh recipes in the mix here or there.  And this chicken...oh, this chicken.  So tender, so flavorful.  You brine it in a citrus-y concoction for several hours, then pop it on the grill to cook and oh boy does that create some beautiful flavor.  And the smell!  The bright, fresh citrus smell that you get while these are cooking is positively mouth-watering.  And when you grill the fruit and squeeze the juice over top at the last minute, it is practically nirvana.  But don't take my word for it--try it yourself!

Citrus Brined Chicken Thighs

Number of Servings: 3-4 (or 2....you're not going to want to stop eating this)
Time to Prepare: 6 hours 20 minutes

• 1 cup hot water
• 1/4 cup kosher salt
• 2 Tbsp brown sugar
• 1 cup cold water
• 1/2 cup orange juice
• 1/2 cup lemonade
• 2 Tbsp lime juice
• zest from 1 orange
• zest from 2 lemons
• zest from 2 limes
• 1 Tbsp whole peppercorns
• 1 1/2 lbs boneless, skinless chicken thighs
• olive oil
• kosher salt
• black pepper
• 1 orange, 2 lemons, 2 limes (the ones you used for the zest) halved

Combine hot water, brown sugar, and 1/4 cup salt in a 1-quart saucepan.  Bring to a boil and stir until the salt is dissolved, then remove from heat.

Stir cold water, orange juice, lemonade, lime juice, zests, and peppercorns into the salt water mixture.  Let cool for a few minutes.

Place the chicken thighs in a gallon-sized Ziploc bag, then pour the brine mixture over the chicken. Seal and refrigerate for 6-12 hours.

Heat grill to medium-high.  Remove the chicken thighs from the brine, rinse, and pat dry with a paper towel.  Brush with olive oil and season lightly with kosher salt and black pepper.   Grill until it reaches 165 degrees in the center (about 10 minutes), flipping halfway through.

Near the end of the cooking time for the chicken, place the halved citrus, cut-side down, on the grill and cook for 2-3 minutes.  Allow to cool slightly, then squeeze the juice of the fruit over the chicken and serve immediately.

Source:  adapted from Our Best Bites
Produce Used: Orange, lemon, lime

Strawberry Poppy Seed Vinaigrette

Can I just tell you how much I love the look of this dressing?  When you fill a glass bottle with it and you get to see that beautiful pink color with little poppy seed specks everywhere, it almost looks like candy.  The taste is just lovely as well--a little sweet, a little tart, and laced with strawberry goodness.  This is especially good on a green salad that has some sweet and salty items playing off each other--they really bring out the balance of flavors in the dressing.  I like to do some feta and bacon, along with fresh fruit (whatever I have on hand--grapes, apples, berries, etc.)  You could also try making the dressing with blueberries, blackberries, or raspberries--I haven't done it, but I'm thinking it would be just as amazing and beautiful.  I'm planning to try blueberry next time I make this.  You can definitely use fresh berries, but I usually have frozen on hand so that's easier for me.

Strawberry Poppy Seed Vinaigrette

Number of Servings: about 1 1/2 cups of dressing
Time to Prepare: 5 minutes

• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 1-2 cloves garlic
• 1/2" thick chunk of onion
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup frozen strawberries, thawed (or other berries)
• 1/3 cup canola oil
• 3/4 tsp poppy seeds

Combine the vinegar, sugar, garlic, onion, salt, pepper, and strawberries (including any juices that accumulated while thawing) in a blender and blend until smooth.  (Alternately, you can use an immersion blender.)  With the blender running, drizzle in the oil and blend until it is well mixed.  Stir in the poppy seeds.  Refrigerate until ready to serve.

Source: slightly adapted from Our Best Bites
Produce Used: Garlic, onion, strawberry, blackberry, blueberry, raspberry

Cheesy Pretzel Bites

These little pretzel bites are a great little appetizer or side dish.  They have the lovely chewiness you'd expect from a soft pretzel, but they're much softer and better tasting than the usual soft pretzel you'd get at a sporting event.  Do not be tempted to skip the step of poaching the bites in the baking soda solution--that is what gives them the lovely brown color and the nice, thin crust on the outside.  The bit of sweetness in the dough contrasts nicely with the salt on top, and the little burst of cheesiness inside is just the icing on the cake.

Cheesy Pretzel Bites

Number of Servings: 48 bites
Time to Prepare: 3 hours

• 1 1/2 tsp active dry yeast
• 1 tsp brown sugar
• 1/4 cup warm water
• 2 Tbsp brown sugar
• 1 cup warm milk
• 2 1/2 to 3 cups flour
• 1 cup shredded cheddar cheese
• 6 cups water
• 4 tsp baking soda
• 3 Tbsp butter, melted
• coarse salt

In the bowl of a stand mixer, combine the yeast, 1 tsp brown sugar, and 1/4 cup water.  Let sit until foamy, about five minutes.

In a liquid measuring cup, dissolve the 2 Tbsp brown sugar in the warm milk.

Add the milk mixture and 2 1/2 cups of flour to the yeast mixture and mix with the dough hook until a soft dough forms, adding additional flour as needed.  Knead for 5 minutes until dough is smooth and elastic.

Transfer the dough to a lightly greased bowl and turn to coat.  Cover and let rise until doubled, about 2 hours.

Turn the dough onto a lightly floured surface.  Divide into four equal pieces.  Roll one of the pieces into a long rectangle, about 12" by 4".  Spread 1/4 cup of the cheese along one of the long edges.  Roll up tightly, starting with the end that has the cheese on it, so you have a 12" long rope.  Cut into 12 equal pieces and place them on a lightly greased baking sheet (I fit 24 on one baking sheet).  Repeat with the remaining dough and cheese.

Let rest, uncovered, for 30 minutes.

Preheat oven to 400 degrees.  In a large saucepan, bring the 6 cups water to a boil.  Add the baking soda and reduce heat to a simmer.  Carefully poach the pretzels in batches, poaching for about 10 seconds on one side, then turning and poaching for another 10 seconds.  Remove with a slotted spoon and place back on the same baking sheet.

Bake for 15 minutes, until golden brown.  Brush with melted butter and sprinkle with coarse salt.  Serve warm or room temperature with desired dipping sauce (a honey mustard dipping sauce is great, or they're really good plain as well).

Source: slightly adapted from Sweet Pea's Kitchen

Coconut Flan

Do you love flan?  It kind of seems like one of those things that you either love or hate.  Well as you might have guessed, I love it.  I pretty much grew up on it--my mom has been making flan for as long as I can remember and it is definitely a favorite back home.  I have seven siblings so between the eight of us, a pan of flan always disappeared way too quickly.  Now that I have my own little family, my share of a batch of flan is considerably larger and I cannot even begin to tell you how happy I am about that.  This creamy, custardy, caramel-y dessert is definitely one of my top favorite foods of all time.  So enough of the back story...I had half a can of sweetened condensed milk and half a can of coconut milk in my fridge the other day (leftover from other recipes) and I was trying to figure out what to do with them.  Then inspiration hit me--adapt my mom's flan recipe to make coconut flan.  It's like the angels were singing, I swear.  The idea seemed ingenious and let me tell you, the real thing did not disappoint.

Coconut Flan

Number of Servings: 6
Time to Prepare: 3 hours 15 minutes (including cooling time)

• 3/4 to 1 cup white sugar, divided
• 1/2 (14 oz) can sweetened condensed milk
• 1/2 (13.5 oz) can coconut milk
• 1 (12 oz) can evaporated milk
• 3 eggs
• 1/2 tsp vanilla or coconut extract

Preheat oven to 350 degrees.

Place 1-2 Tbsp of sugar in a small skillet over medium-low heat.  Let it melt, shaking the pan as needed to evenly distribute the sugar.  Watch it carefully because it will burn quickly.  Once all the sugar is melted and caramel colored, pour it into an 8 oz ramekin, making sure it coats the bottom.  Repeat this process five more times so you have six ramekins with caramelized sugar on the bottom.

In a medium bowl, whisk together 1/4 cup sugar, sweetened condensed milk, coconut milk, evaporated milk, eggs, and extract until very well combined (the coconut milk on its own gives the flan a subtle coconut flavor so if you want a more coconut-y punch, use coconut extract). 

Place the ramekins in a roasting pan and fill with hot water about 1" deep.  Bake until custard is set, about 1 hour.  A knife inserted in the center should come out clean (a few custardy bits are ok, but definitely not liquid).  Remove the ramekins from the water bath and let cool for a few minutes.  Run a knife around the edge, place a plate or bowl over the top of the ramekin, and flip over to invert the flan onto the plate/bowl.  Refrigerate for about 2 hours to chill completely.  (Or, you know, try it warm if you have the patience of a three-year-old.  I may or may not have tried it warm on several occasions and you probably won't regret it.)

Source: adapted from my mom's flan recipe

Buttery Cornmeal Crescent Rolls

This is a similar recipe to the Sweet Crescent Dinner Rolls that I posted a while back, but the addition of the cornmeal gives a little extra something.  It's interesting, because I don't know that you would even guess that there is cornmeal in it when you see the finished product, but there is definitely something special about these.  They are gigantic, and so soft and fluffy on the inside that you could practically lay your head down and take a nap on them.  The husband, my favorite critic, literally inhaled these (they are that soft and luscious).  I was planning on making a different roll for Thanksgiving, but I'm now thinking that these are going to have to replace that.

Buttery Cornmeal Crescent Rolls

Number of Servings: 24 rolls
Time to Prepare: 3 hours

• 2 cups milk
• 2/3 cup cornmeal
• 2 Tbsp active dry yeast
• 1 Tbsp sugar
• 1/2 cup warm water
• 1/2 cup butter, softened
• 1/3 cup sugar
• 1 tsp salt
• 3 eggs
• 5 1/2 to 6 cups flour
• 1/3 cup butter, melted

Heat the milk to just below a boil (bubbles should be appearing around the edges).  Slowly whisk in the cornmeal, lowering the temperature if needed so the mixture doesn’t boil.  Cook and stir until thickened--like the consistency of cream of wheat, if you're familiar with that.  Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool for about 15 minutes.

Dissolve the yeast and 1 Tbsp sugar in the warm water and let sit until foamy, about five minutes. 
Add the yeast mixture, 1/2 cup butter, and 1/3 cup sugar to the cornmeal mixture and stir.  Add the 1/2 cup of flour, the salt and the eggs and mix well.  Add the remaining flour gradually until a soft dough forms.  Knead for 5-8 minutes.

Transfer the dough to a lightly greased bowl.  Cover and let rise until doubled.

Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with the melted butter (you should have some left after doing all 3 circles--save that for after they come out of the oven). Use a pizza cutter to cut into 8 triangles and roll each one up starting from the wide end. Roll gently but tightly.  Pinch end to seal and place, point side down, on a lightly greased baking sheet, curving the ends in slightly to form a crescent shape.  Cover and let rise until doubled.

Bake at 350 degrees for 10-12 minutes, until lightly browned. Brush with remaining melted butter.

Source: adapted from Mel's Kitchen Cafe

Beef Brisket Hash

When we made this delicious brisket a couple months ago, we had quite a bit left over so we bagged some of it up and stuck it in the freezer.  I was looking for a fun/different way to use it up and came across this recipe.  Let me tell you, this was a HUGE hit.  My husband literally could not stop talking about how good it was.  I even made the mistake (which I often make) of overcooking his egg and he still raved about it.  And with some leftover brisket sitting in the fridge or freezer, this comes together pretty quickly.  Who can complain about that, right?

Beef Brisket Hash

Number of Servings: 4
Time to Prepare: 30 minutes

• 3 Tbsp vegetable oil, divided
• 1 pound red potatoes, cut into 1" cubes
• 1/2 medium red onion, chopped
• 1/2 jalapeno pepper, seeded and finely chopped
• 3-4 cloves garlic, minced
• kosher salt
• 12 oz leftover beef brisket
• 1/2 to 3/4 cup barbecue sauce (we really like Dinosaur BBQ--I used the roasted honey garlic flavor on this)
• 3 oz Swiss cheese, grated
• 4 eggs
• salt & pepper

Heat 2 Tbsp oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook without stirring for 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion, jalapeno, and garlic; season with kosher salt and cook, stirring, for 3 minutes. Stir in the brisket and cook until heated through. Add the barbecue sauce and cook for two more minutes.

Sprinkle the cheese on top and cook until the cheese begins to melt, about 1 more minute.

Meanwhile, heat the remaining vegetable oil in a 10" skillet over medium-high heat. Add the eggs and season with salt and pepper. Cook until the whites are set, about 3-4 minutes.

Divide the hash among plates; top each with a fried egg.

 

Source: adapted from Food Network

Produce Used: Red potato, red onion, jalapeno, garlic

Pumpkin Black Bean Soup

As promised way back in May, here is my beloved Pumpkin Black Bean Soup.  It has such a unique but delicious combination of flavors, I can't help but make it every fall...and several other times throughout the year.  My husband is a little weirded out about the idea of pineapple in it, but he still loves the soup and actually forgets there is pineapple there.  If the pineapple worries you, just make sure you cut it up really small.  It adds a great depth to the flavor, but the little bits will blend right in with everything else. I usually use pineapple chunks and then I can cut them to whatever size I want, but if you don't want to worry about the chopping you can just use crushed pineapple.

Pumpkin Black Bean Soup

Number of Servings: 8
Time to Prepare: 25 minutes

• 2 Tbsp butter
• 1 small red onion, diced
• 1 tsp cumin
• 1 tsp coriander
• 3/4 to 1 lb chicken breasts, cut into bite-size pieces
• 1 (15 oz.) can pumpkin
• 2 cups chicken broth
• 1 (15.5 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 cups frozen corn, thawed
• 1/2 cup finely chopped canned pineapple
• 1/4 cup pineapple juice
• 1 (13.5 oz) can coconut milk
• 4 Tbsp chopped cilantro
• 1/2 cup half and half
• 1 Tbsp lime juice
• salt
• pepper

In a large pot, saute the onions in the butter until translucent.  Stir in the cumin and coriander.  Add chicken and cook until onions are slightly browned and chicken is cooked through.  Add the pumpkin, chicken broth, black beans, tomatoes, corn, pineapple, pineapple juice, coconut milk, cilantro, and half and half.

Bring the soup to a boil.  Turn heat down to medium and cook for about 10 minutes.  Add lime juice and salt and pepper to taste.

Source: adapted from Anna's Bananas
Produce Used: Red onion, corn, pineapple, cilantro, lime

Avocado Hummus

My husband loves hummus.  I mean loves hummus.  There can never be enough hummus in the house for him.  The lack of hummus is probably the thing he complains about the most.  He kind of hates raw carrots, but put some hummus in front of him and he'll down them like they're going out of style.  So the other day he was lamenting the fact that we have a huge bag of baby carrots (Costco, you know...sometimes it feels like our lifeblood) but no hummus and he specifically requested I make avocado hummus.  Or guacahummus, as he calls it.  Yeah, he's dorky like that.  So seeing as how I had six avocados all getting ripe on me, I figured it would be wise to oblige.  And boy did this recipe deliver.  The avocado makes it so smooth and creamy, and I really love the pale green color they give it.  I'm pretty sure my husband is already planning to buy avocados again so I'm "forced" to make more.

Avocado Hummus

Number of Servings: 6-8 (or 1, if it's my husband)
Time to Prepare: 5 minutes

• 3 Tbsp olive oil
• 1/2 cup water
• 1/4 cup tahini
• 1 can garbanzo beans, rinsed and drained
• 2 avocados, pits and skins removed
• 2 Tbsp lime juice
• 3 Tbsp lemon juice
• 4 cloves garlic, chopped
• 1/4 cup chopped red onion
• 1 tsp salt
• 1/2 tsp pepper
• olive oil for drizzling
• crushed red pepper

Combine 3 Tbsp olive oil, water, tahini, garbanzo beans, avocados, lime juice, lemon juice, garlic, red onion, salt, and pepper in a blender or food processor and blend until smooth (make sure to put at least some of the liquids in first so the blender doesn't get stuck).

Scrape into a serving bowl.  Drizzle with olive oil and sprinkle with crushed red pepper.

Source: adapted from Cooking Classy
Produce Used: Avocado, lime, lemon, garlic, red onion

Brown Sugar Bacon Edamame

Ok, guys, I'm seriously drooling just thinking about these.  I have some leftovers in the fridge (I can't even tell you the amount of restraint it took to actually have any left over) and I may just have to bust those out as soon as I'm done writing this up.  The brown sugar bacon in this recipe is to die for.  SERIOUSLY.  I know I just used all caps, like I'm yelling at you or something.  That's how good this is.  Finger-licking, stealing bacon crumbles off the four-year-old's plate, don't share with anybody good.  Just try it.  You'll understand.

Brown Sugar Bacon Edamame

Number of Servings: 3-4
Time to Prepare: 35 minutes

• 1/2 cup brown sugar, divided
• 1 tsp chili powder
• 2 tsp honey mustard
• 6 slices bacon
• 9 oz frozen edamame
• 2 Tbsp butter

Preheat oven to 400 degrees.

Combine 1/4 cup brown sugar, chili powder, and honey mustard in a large Ziploc bag.  Add bacon and rub brown sugar mixture into the bacon slices.  Lay bacon slices on a cooling rack placed in a baking sheet.  Bake for 20 minutes.  Let cool slightly, then remove from cooling rack and chop.

While bacon cooks, cook edamame according to package directions (I buy the ones at Costco that you can just microwave straight in the bag).

Heat butter in a large skillet over medium heat.  Add remaining 1/4 cup brown sugar and stir to combine.  Cook, stirring constantly, until brown sugar is mostly dissolved, then stir in edamame.  Continue cooking, stirring frequently, for about 5 minutes until edamame is glazed with brown sugar sauce.  Stir in bacon and cook for 5 more minutes, continuing to stir, then serve.

Source: inspired by Food Network
Produce Used: Edamame

Sesame Soy Broccoli

This recipe actually came off the bag that I buy my broccoli in (it's a huge freezer bag of broccoli florets from Costco).  It is quick and simple, but packed full of flavor.  Basically any time I'm cooking broccoli, my husband requests this recipe.  Sometimes I oblige and sometimes I don't, but when I do I never regret it.  I especially love the contrast of the bright green broccoli with the little white sesame seeds--it is just so pretty!  And yes, it tastes as good as it looks.

Sesame Soy Broccoli

Number of Servings: 4-6
Time to Prepare: 8 minutes

• 5 cups frozen broccoli florets
• 2 Tbsp sugar
• 2 Tbsp olive oil
• 2 Tbsp soy sauce
• 4 tsp rice vinegar
• 1-2 tsp sesame seeds

Steam broccoli for 5-7 minutes, until crisp tender.

Meanwhile, combine the sugar, olive oil, soy sauce, and rice vinegar in a small saucepan over medium heat.  Cook and stir until sugar is dissolved.

Put broccoli in a serving bowl and drizzle with sauce, then sprinkle with sesame seeds.

Source: adapted from recipe on broccoli package
Produce Used: Broccoli

Monterey Chicken

Where do I even begin with this one?  This tender grilled chicken is loaded up with savory toppings and thrown in the oven for a few minutes to let everything get gooey and melty.  The different flavors all come together so well, it is seriously like a party in your mouth.  We especially love making this for guests--everybody always loves it and we really just can't get enough of it.  Also, there is a little bit of marinating time, but after that the whole thing comes together super fast and easy.  Trust me, this one is a big winner.

Monterey Chicken

Number of Servings: 4
Time to Prepare: 45 minutes

• 4 chicken breasts
• 1/4 cup olive oil
• 2 Tbsp soy sauce
• 2 tsp Montreal Chicken seasoning
• 1/4 cup barbecue sauce
• 1 cup shredded Colby Jack cheese
• 1 (14 oz) can Rotel tomatoes, drained (I often don't have Rotel on hand, so I will just use a regular can of diced tomatoes spiced up with a bit of cumin, chili powder, and cayenne...great either way)
• 5 to 6 slices bacon, cooked and crumbled
• 2-3 green onions, sliced

Marinate chicken in olive oil, soy sauce, and Montreal Chicken seasoning for 30 minutes.

Preheat oven to 400 degrees.

Grill chicken until it reaches 165 degrees in the center (about 10 minutes) and place on a foil-covered baking sheet.  Top each breast with 1 Tbsp barbecue sauce, 1/4 cup cheese, 1/4 of the tomatoes, 1/4 of the bacon crumbles, and 1/4 of the green onion.  Place in oven and bake just until cheese is melted, about 5 minutes.

Source: slightly adapted from All Things Simple
Produce Used: Green onion

Sweet Crescent Dinner Rolls

These crescent rolls are soft and tender, with just a hint of sweetness.  I have several dinner roll recipes, but this is my go-to.  There are a lot of great rolls out there and I love to change it up, but I always come back to these.  They always impress people, but they are really pretty easy to make.

Sweet Crescent Dinner Rolls

Number of Servings: 24 rolls
Time to Prepare: 2 hours 30 minutes

• 2 1/4 tsp yeast
• 1 tsp sugar
• 1/2 cup warm water
• 1/2 cup warm milk
• 3 1/4 to 3 3/4 cups flour
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup sugar
• 1 tsp salt
• 1/4 cup butter, softened

Dissolve yeast and 1 tsp sugar in water.  Let sit for 5-10 minutes until very frothy.  

In the bowl of a stand mixer fitted with a dough hook, combine milk, 1 1/2 cups of the flour, the egg, 1/3 cup butter, 1/3 cup sugar, and salt.  Blend on medium until well mixed, scraping down sides as needed.  Add yeast mixture and remaining flour, as needed, until dough is pulling away from the sides of the bowl.  Knead in the mixer for 5 minutes.

Cover with a kitchen towel and let rise until double, about 1 hour.

Turn dough onto a lightly floured surface.  Divide dough in thirds.  Roll each third into a circle, about 10 inches in diameter.  Spread the 1/4 cup butter evenly over the rounds.  Using a pizza cutter, cut each circle into 12 wedges.  Roll the wedges up, starting at the wide end.  Roll gently but tightly.  Pinch end to seal and place, point side down, on an ungreased cookie sheet  (I can fit 12 rolls on an 11x17 sheet pan).  Cover and let rise for 1 hour.

Preheat oven to 400 degrees.  Bake for about 10 minutes, until golden.

Source: adapted from AllRecipes

Honey Lime Chicken Enchiladas with Avocado Cream Sauce

I cannot say enough good things about these enchiladas.  The filling is sweet and tangy with a slight kick of heat, the sauce is amazingly creamy and smooth, and the joy that will occur in your mouth when these flavors combine is nothing short of food bliss.  My husband and I are in easy agreement that this is easily our favorite enchilada recipe.  It is a little bit of a time commitment, but not overly difficult and trust me, it is WELL worth the time.  Don't let the ugliness of the picture fool you, these enchiladas are life changing.  At least as much as any food can be.

Honey Lime Chicken Enchiladas with Avocado Cream Sauce

Number of Servings: 5-6
Time to Prepare: 1 hour 30 minutes

Enchilada Filling

• 1 1/2 Tbsp oil
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 1/2 Tbsp flour
• 1/8 tsp cumin
• 1/8 tsp pepper
• 3/4 cup chicken broth
• 1 (4.5 oz) can chopped green chilies, rinsed and drained
• 1/8 tsp oregano
• 1/4 tsp salt
• 1/2 jalapeno pepper, seeded and finely diced
• 2 Tbsp honey
• 1 Tbsp lime juice
• 1 clove garlic, minced
• 1 cup cooked, shredded chicken
• 1/2 cup frozen corn
• 1/2 cup canned black beans, rinsed and drained
• 1 1/4 cups shredded Monterey Jack cheese, divided
• 8 fajita-size (6") flour tortillas

Avocado Cream Sauce

• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup chicken broth
• 3/4 cup half and half
• 1/4 tsp garlic salt
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1 avocado, pit and skin removed
• 2-3 Tbsp packed cilantro
• 1 Tbsp lime juice

For enchilada sauce, heat the oil in a small saucepan over medium heat.  Add the onion and garlic and cook, stirring once or twice, until the onions are soft but not browned. Stir in the flour, cumin, and pepper and cook for 2-3 minutes, stirring constantly. Gradually add the broth, stirring quickly to smooth out any lumps.

Add chopped green chilies, oregano, salt, and jalapeno, then bring to a boil. Reduce the heat to low and simmer for 25 minutes, stirring occasionally.  The sauce should be thickened but still able to drip off a spoon.  Stir in additional chicken broth or hot water a little at a time to thin out if needed.


Set aside to cool.


In a small bowl, whisk together honey, lime juice, and garlic.  Place shredded chicken in a small Ziploc bag and pour the honey mixture over it.  Seal and marinate in the fridge for 30 minutes.


While chicken marinates, make avocado cream sauce: In a medium skillet over medium heat, melt butter.  Stir in the flour and cook, stirring constantly, for two minutes.  Gradually add the broth and half and half, stirring constantly.  Continue stirring over medium heat until sauce has thickened.  Stir in garlic salt, onion powder, and salt and remove from heat.  Let cool for about 10 minutes, then pour into blender.  Add avocado, cilantro, and lime juice and blend until smooth.  Set aside.


Preheat oven to 350 degrees and coat an 8x8 pan lightly with cooking spray.  Spread about 1/4 cup of the enchilada sauce in the bottom of the pan.

Dump marinated chicken into a small bowl.  Add corn, black beans, 3/4 cup of Monterey Jack cheese, and remainder of enchilada sauce.  Stir to combine.  Place 1/8th of the mixture (about 1/4 to 1/3 of  cup) across the middle of a tortilla, roll up, and place in prepared pan.  Repeat with remaining tortillas and filling.  (I squeezed seven enchiladas across the pan one way, then put the eighth the other direction along the bottom edge of the first seven.)


Pour avocado sauce over the top of the enchiladas and spread to cover.  Sprinkle with remaining 1/2 cup cheese.  Bake for 25 minutes.


Source: adapted from Chef in Training and Mel's Kitchen Cafe
Produce Used: Onion, garlic, jalapeno, lime, corn, avocado, cilantro

Avocado Egg Rolls

You know when you buy a bag of like six avocados from Costco and then they all ripen at the exact same time?  Yeah, happens to me every time.  However, knowing this would be the case I specifically planned this week to make a whole bunch of recipes with avocado.  Hey, they're heart healthy and help raise your HDL cholesterol levels (the good cholesterol) so why not.  And that makes up for the fact that we're deep frying our food here, right?  I'm going to go with yes.  These egg rolls are super tasty, but the best part about them?  They are crazy fast.  Tasty and fast--now who is going to complain about that?  Not me.

Avocado Egg Rolls

Number of Servings: 10 egg rolls
Time to Prepare: 15 minutes

Cilantro Dipping Sauce

• 6 Tbsp loosely packed cilantro
• 3 Tbsp sour cream
• 1/2 jalapeno, seeded and chopped
• 1 Tbsp mayonnaise
• 1 clove garlic, minced
• 1 Tbsp lime juice
• kosher salt
• black pepper

Egg Rolls

• 2 avocado, pits and skins removed
• 1 small Roma tomato, petite diced
• 3 Tbsp finely diced red onion
• 1-2 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 10 egg roll wrappers
• oil for frying

To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, garlic, and lime juice in the bowl of a food processor and blend until smooth.  Season with salt and pepper to taste. Set aside.

Heat 2 to 3 inches of oil in a heavy bottomed pot.  Use a deep-fry or candy thermometer and heat the oil to 350 degrees.

In a medium bowl, mash the avocados with a fork. Stir in tomato, red onion, cilantro, lime juice, salt, and pepper.

Place one egg roll wrapper on a clean surface turned on its point like a diamond.  Place 2 to 3 Tbsp of filling near the bottom.  Fold the bottom corner of the wrapper over the filling and roll over once, then fold in the sides and continue rolling tightly. Using your fingers, rub the top corner with water and press to seal.  Repeat with remaining wrapper.
Working in batches, add egg rolls to the hot oil and fry until evenly golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate.

Serve immediately with cilantro dipping sauce.

Source: adapted from Damn Delicious
Produce Used: Cilantro, jalapeno, garlic, lime, avocado, tomato, red onion

Avocado-Stuffed Puff Pastries

These little appetizer puffs are crunchy, creamy, and just a tiny bit spicy.  They take a little bit of assembling, but they are really easier than they look and a definite crowd pleaser.  Or husband pleaser.  You know, whatever you're going for.  My husband ate five of them without batting an eye.  I made these with the the Thai Coconut Lime Soup from a couple days ago and it was a great dinner--looked great but came together without much of a fuss at all.  I got the pastries all put together, then let them cook while the soup did its thing and bam, easy and delicious dinner on the table.

Avocado-Stuffed Puff Pastries

Number of Servings: 15 appetizer puffs
Time to Prepare: 30 minutes

• 1 sheet puff pastry (1/2 lb.), thawed according to package directions
• 1 large avocado
• garlic salt
• 2 oz cream cheese
• 1-2 Tbsp Thai sweet chili sauce
• 1 egg, beaten

Preheat oven to 400 degrees.  Spray a baking sheet liberally with cooking spray and set aside.

Sprinkle your work surface with flour and roll out the pastry dough to a rectangle about 10" by 12".  Use a pizza cutter or sharp knife, cut the pastry sheet into 30 squares, about 2"x2".

Mash avocado and season with garlic salt to taste.  Divide mashed avocado evenly among half the pastry squares (15).  Divide cream cheese evenly among the same 15 pastry squares and place it on top of the avocado.  Top cream cheese with about 1/4 tsp of the sweet chili sauce.  Use the remaining 15 squares to place on top of the squares with the filling and seal the edges to create a little pastry package. 

Place the pastries on the prepared baking sheet, leaving about 1/2" between each puff.  Brush with beaten egg and bake for about 15 minutes, until golden and puffed.

Source: adapted from Averie Cooks
Produce Used: Avocado

Thai Coconut Lime Soup

I've tried several Thai-style recipes in the last few months and I'm still pretty on the fence as to whether I have a general like for  Thai-inspired food, but this soup I am definitely not on the fence about.  It is hearty and bright, with a great medley of complex flavors.  Oh, and did I mention it is just about the fastest, easiest dinner I've made in the last year?  Use meat from a rotisserie chicken and it can't really get any easier.

Thai Coconut Lime Soup

Number of Servings: 5-6
Time to Prepare: 15 minutes

• 3 Tbsp butter
• 1/2 tsp yellow curry paste
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/8 tsp chili powder
• 1 large carrot, grated
• 2 cups chicken broth
• 1 (15 oz) can coconut milk
• 1-2 chicken breasts, cooked and shredded
• 1 1/2 cups cooked rice
• 2 Tbsp lime juice
• 1 Tbsp fish sauce
• chopped cilantro

In a large saucepan, melt the butter over medium heat, then stir in the curry paste, cinnamon, ginger, paprika, salt, and chili powder.  Let cook for about 30 seconds, stirring frequently. Add the carrots, stir to combine and let cook, stirring occasionally, for about 5 minutes, until the carrots are soft. 

Add the chicken broth, coconut milk, chicken, rice, lime juice, and fish sauce.  Bring to a low boil, then let simmer for about 5 minutes.  Sprinkle with chopped cilantro and serve.

Source: adapted from Everyday Reading
Produce Used: Carrots, lime, cilantro

Meatless Navajo Tacos

Does anybody else remember Navajo tacos from the elementary school cafeteria?  I'm not entirely sure I ever even ate them at school (my mom usually made our lunch...we could only buy "hot lunch" on the rare occasion when she was sick) but they always looked so good to me!  So whether I ate them then or not, there is this incredible feeling of nostalgia that these bring on for me.  My version is usually meatless, but don't worry, you won't miss the meat.  Of course, if you look closely at the picture you may notice I cheated this time around--I had some ground sausage in the fridge I wanted to use so I tossed that in with my bean/tomato mixture.  If you're really craving some good animal protein, you can of course cook up some ground beef to add in.  Also....the fry bread (or scone, if you're from Utah) recipe will make 12, but you probably won't have quite enough toppings for that many.  Bummer....I guess you'll just have to eat some fry bread slathered in honey butter for dessert. 

Meatless Navajo Tacos

Number of Servings: 8-10
Time to Prepare: 2 hours

Fry Bread

• 2 1/4 tsp active dry yeast (1 pkg)
• 1/2 Tbsp sugar
• 1/2 cup warm water
• 1 cup buttermilk
• 1/4 cup sugar
• 1 1/2 Tbsp butter, melted
• 1 1/2 Tbsp vegetable oil
• 1 tsp kosher salt
• 1/2 tsp baking powder (slightly heaping)
• 4 to 4 1/2 cups flour
• 2 eggs
• oil for frying (make sure to choose one with high smoke point like canola, peanut, or grapeseed)

Topping

• 2 (15.5 oz) cans kidney beans, rinsed and drained
• 2 (14.5 oz) cans diced tomatoes (not drained)
• seasoned salt
• shredded Cheddar Jack cheese
• sour cream
• shredded lettuce
• diced tomato
• diced avocado
• sliced olives

 Dissolve the yeast and 1/2 Tbsp sugar in warm water. Let stand for 5-10 minutes, until very bubbly and frothy.

In the bowl of a stand mixer, mix the buttermilk, 1/4 cup sugar, melted butter, vegetable oil and salt until completely dissolved.  Add baking powder and 1 1/2 cups of flour and beat on low for 30 seconds, scraping the sides of the bowl constantly. Add yeast mixture and beat on high for 3 minutes.
Add the eggs and mix until completely combined, then stir in remaining flour 1/2 cup at a time until you have a soft dough.  It will be coming away from the sides of the bowl, but it will still stick to your finger when you touch it.  Place the bowl in a warm place and cover with a clean towel and let rise until doubled, about 1 hour.

When the dough has risen, sprinkle a large, clean work surface with flour. Punch down the dough and then roll it into a rectangle about 1/4″ thick. Using a sharp knife or a pizza wheel, cut the dough into 12 rectangles. Separate the dough pieces slightly and cover with a clean cloth.  Let rest while you heat the oil and prep the toppings.

In a large, heavy pan heat about 2-3 inches of frying oil over medium heat until it reaches 350-360 degrees (use a deep-fry or candy thermometer).

While the oil heats, combine kidney beans and canned tomatoes in a large skillet over medium-high heat.  Add seasoned salt to taste.  Let it cook until most of the liquid from the canned tomatoes has cooked off. 

While the beans and tomatoes cook, add a couple dough pieces to the hot oil and cook until golden brown on one side, then flip and cook the other side. Repeat with remaining dough pieces.

Place one piece of fry bread on a plate and top with a scoop of the bean-tomato mixture.  Sprinkle with shredded cheese and top with a dollop of sour cream.  Top with shredded lettuce, diced tomato, diced avocado, sliced olives, or whatever else you like on your tacos.

Source: fry bread recipe slightly adapted from Our Best Bites
Produce Used: Lettuce, tomato, avocado

Cheesy Artichoke Bread

Oh man, this bread is tasty.  The gooey, cheesy, artichoke topping is so full of flavor and that little bit of browning you get from the broiler is absolutely lovely.  For just our little family, I actually loaded up the top and bottom of the bread with the artichoke mix, then broiled one and wrapped the other one in foil, put it in the fridge, and saved it to go with dinner the next day.  Even if you have a bigger family, you could obviously double the recipe and do the same thing.  Also, you can use store bought French bread or other crusty bread, but I made my own--about 1/3 of the dough from this recipe was perfect.

Cheesy Artichoke Bread

Number of Servings: 4-6
Time to Prepare: 10 minutes

• 2 Tbsp butter
• 2 cloves garlic, minced
• approx. 7 oz marinated artichoke hearts, drained and chopped (half of a 14 oz jar)
• 1/2 cup shredded Mozzarella cheese
• 1/4 cup shredded Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/2 loaf French bread or similar
• kosher salt
• black pepper

Melt the butter in a medium skillet over medium-high heat.  Add the garlic and cook until fragrant, about 30 seconds.  Add the artichoke hearts, cheeses, and sour cream to the skillet and stir.  When completely combined, remove from heat.

Slice the bread lengthwise.  Spread the artichoke mixture evenly over both halves.  Sprinkle with kosher salt and black pepper.  Place on a baking sheet and broil for about 5 minutes, until cheese is  melted and beginning to brown on top (watch carefully so it doesn't burn).

Source: slightly adapted from The Girl Who Ate Everything
Produce Used: Garlic, artichoke

Asian Slaw with Ginger Peanut Dressing

Is it just me or is the freezer never big enough to fit everything you want to put in it?  I feel like there are tons of things out there that people always recommend freezing (homemade chicken/vegetable broth, herb cubes, pesto, homemade burritos or taquitos, etc.) but it seems like my freezer is always jam packed full of food.  And I don't even have any ice cream in there right now!  The point of all this being that I have a handful of recipes requiring edamame that I've been wanting to try, but the edamame we usually buy comes in a giant freezer bag at Costco.  So I've been slowly working my way through some freezer stuff to try to make room for the edamame and I finally did it!  So this recipe might seem similar to the last recipe I posted.  It is.  But it's also different enough that it is totally worth having both of these in your recipe box.  (Do people still have actual recipe boxes?)  This is more of a side dish, as opposed to the entree salad from the last post and the sauce/dressing has a hint more spiciness and nice ginger undertone to it.  Just like the last one, the colors are really beautiful--better than the picture really shows.  I had some green cabbage I needed to use this time, so I put that in instead of coleslaw mix.  That means I am missing the pretty purple pop of the red cabbage, but it still tasted amazing.

Asian Slaw with Ginger Peanut Dressing

Number of Servings: 3-4
Time to Prepare: 20 minutes

Dressing

• 2 Tbsp honey
• 2 Tbsp vegetable oil
• 2 Tbsp rice vinegar
• 1/2 Tbsp soy sauce
• 1/2 tsp sesame oil
• 1/2 Tbsp peanut butter
• 1/4 tsp salt
• 1/4 tsp sriracha
• 1/2 Tbsp minced fresh ginger
• 1 clove garlic, minced

Slaw

• 2 cups coleslaw mix
• 1 cup shredded carrots
• 1/2 red bell pepper, diced small
• 1/2 cup edamame
• 2 green onions, thinly sliced (green and white parts)
• 1/4 cup chopped peanuts
• 1/4 cup chopped cilantro

Combine all the dressing ingredients in a small bowl and whisk until combined.  Set aside.

Combine the slaw ingredients in a medium bowl.  Add the dressing and toss well.  Let sit for 10 minutes for the flavors to soak in.

Source: slightly adapted from Once upon a Chef
Produce Used: Ginger, garlic, cabbage, red cabbage, carrots, red bell pepper, edamame, green onion, cilantro

Chopped Thai Crunch Salad

I love a good entree salad.  I have a complicated relationship with side salads--I hate a boring salad with not much to it, but I also hate spending a lot of time putting together a complex salad when I've already spent a lot of time and effort on the main part of the meal.  That's where the entree salad comes in.  When the salad is the main event, it is a lot easier for me to expend the effort to make a fully-loaded salad.  Plus, they are so light and fresh tasting with all the veggies, yet still very filling.  This is a recent addition to my entree salad repertoire, but it is quickly becoming one of my favorites.  It has two different sauces--a vinaigrette to toss with the lettuce and a peanut sauce to drizzle over the top--and trust me, you want both of them.  This salad has great flavor, nice textures, and beautiful color.  What more do you need?

Chopped Thai Crunch Salad

Number of Servings: 2-3
Time to Prepare: 40 minutes (or longer, depending on marinade time)

Chicken

• 1 Tbsp oil
• 1 Tbsp soy sauce
• 2 Tbsp rice vinegar
• 1/2 Tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp pepper
• 3/4 pound chicken breast

Vinaigrette

• 2 Tbsp rice vinegar
• 2 Tbsp Thai sweet chili sauce
• 1 tsp sesame oil
• pinch of salt
• pinch of pepper

 Peanut Sauce

• 1/4 cup creamy peanut butter
• 1 Tbsp soy sauce
• 1/2 Tbsp rice vinegar
• 1/2 Tbsp Thai sweet chili sauce
• 1 Tbsp hot water, plus more as needed

 Salad

• 2 cups chopped romaine
• 1 1/2 cup chopped napa cabbage (you can also add in red cabbage for color if desired)
• 1 cup edamame
• 1/2 cup chopped carrots
• 1/2 cup diced red bell pepper
•  2 green onions, sliced (both white and green parts)
• 1/2 cup chopped cilantro
• chopped peanuts

Make the marinade for the chicken by whisking the oil, soy sauce, rice vinegar, lime juice, salt and pepper together.  Place the chicken in a ziploc bag and cover with the marinade.  Refrigerate for at least 20 minutes or up to 24 hours. Remove the chicken from the marinade and grill 6-7 minutes per side, until cooked through.  Remove to a plate and let cool, then cut into bite-sized pieces.

For the vinaigrette, combine all the ingredients in small bowl and whisk until well combined. Refrigerate until ready to use.

For the peanut dressing, whisk together all the ingredients until well combined. Add additional hot water, a little at a time, until the dressing is smooth and thin enough to drizzle.

In a large bowl, toss together the romaine, cabbage, edamame, carrots, bell pepper, green onion, and cilantro with the cooled and chopped chicken. Pour the vinaigrette over the top and toss until the ingredients are coated with the dressing.

Dish into salad bowls, drizzle with peanut sauce, and top with chopped peanuts.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Lime, romaine lettuce, napa cabbage, red cabbage, edamame, carrots, red bell pepper, green onion, cilantro

Andes Mint Chocolate Cookies

You know those days when you suddenly realize you need a dessert/treat to take to somebody and you have almost no time to make it happen?  These cookies are my go-to treat for those days (and for other days when I just want these little morsels of deliciousness to melt in my mouth).  They take only take five ingredients (four if you leave out the chocolate chips) so it is easy to keep everything on hand and they come together in a jiffy.  The Andes mints melt on top to make a perfect minty chocolate frosting and the cookies are perfectly soft and chewy.  You can thank me later.

Andes Mint Chocolate Cookies

Number of Servings: 3 1/2 to 4 dozen small cookies
Time to Prepare: 30 minutes

• 1 Devil's Food cake mix
• 1/2 cup oil
• 2 eggs
• 1/2 to 1 cup milk chocolate chips (optional)
• 1 package Andes mints (the box that comes with 28 mints)

Preheat oven to 350 degrees.

Unwrap mints and cut in half (hamburger-style, so you have two almost square pieces).

Mix cake mix, oil, and eggs together until blended.  Stir in chocolate chips.  Drop by rounded teaspoonfuls onto ungreased baking sheets.  Bake for 6-8 minutes.

While cookies are still very hot, place half a mint on top of each cookie.  Let sit for about 5 minutes to melt the mint.  Use the back of a spoon to smooth the mint over the top of each cookie. 

Source: my sister-in-law, Kelly

Coq au Vin

I've talked about my culinary fears before and this was one of them.  It is a classically French dish (which is a huge part of why it scares me) and some of the recipes out there look pretty intimidating.  But my husband really wanted this for his birthday so I put on my big girl pants and gave it a shot.  Let's just say it was a good birthday.  He could not get enough of this (in fact he said it should serve 2 instead of 4) and is already trying to make plans for us to make it for company.  And unlike most meals, this is actually even better the second day.  Hooray for leftover night!

Coq au Vin

Number of Servings: 4
Time to Prepare: 1 hour

• 1/2 cup bacon cut into 1/4" strips
• 2 Tbsp olive oil
• 4 to 5 chicken legs (about 2.5 lbs)--with bone and skin, preferably
• 1/4 cup brandy
• salt
• pepper
• 1 bay leaf
• 1/4 tsp thyme
• about 20 frozen pearl onions
• 3 carrots, chopped
• 3 Tbsp flour
• 2 cups red wine (like Burgundy)
• 2 cups chicken broth
• 2 cloves minced garlic
• 2 Tbsp tomato paste
• 1/2 pound sliced mushrooms

Sauté bacon in oil in a deep skillet or a dutch oven until lightly browned, about 2 minutes. Transfer the bacon to a small bowl, leaving the drippings in the pan.

Heat the drippings over medium-high heat. Add the chicken and cook until nicely browned on both sides. Carefully pour the brandy into the pan, then ignite it with a long lighter or match.  Let it flame for a minute, tilting the pan by its handle and swirling the sauce to burn off alcohol.

Season the chicken with salt and pepper. Add the bay leaf and thyme to the pan and place the onions and carrots around the chicken. Cover and simmer gently, turning the chicken once, for about 10 minutes.

Uncover the pan, sprinkle the flour over everything, and turn the chicken and onions so the flour is absorbed by the sauce. Cover and cook, turning once, for 4 minutes more.

Slowly pour in the wine and chicken broth (the liquid should almost cover the chicken). Add the bacon, garlic, and tomato paste to the pan and stir to combine (don't worry about making sure the tomato paste gets completely incorporated).  Cover and gently simmer for 25 to 30 minutes, then check to make sure the chicken is done and the onions are tender.  If needed, cook for a few more minutes.  Add the mushrooms and simmer 4 to 5 minutes. The sauce should be just thick enough to lightly coat the chicken and vegetables. If it is too thin, boil it down rapidly to concentrate; if it is too thick, thin it with spoonfuls of broth. Serve immediately over egg noodles, rice, or similar.

Source: adapted from Leite's Culinaria
Produce Used: Carrots, garlic, mushrooms

Blue Cheese Green Bean Almondine

I absolutely love green beans, especially fresh picked from the garden at my mom's house (though I usually have to settle for frozen ones from the grocery store).  Just cooking them up with a little butter, salt, and pepper is heavenly to me.  The problem with that is that my husband does not love them, especially when they are simply cooked so the lovely green bean flavor really comes through.  So I am always on the lookout for different ways to cook them that will let me enjoy my lovely beans but that my husband will still like.  This zingy version of the classic green bean almondine fits the bill perfectly.  The almonds give it a great crunch and the garlic and blue cheese give it that extra something that will convince your less-than-enthusiastic green bean eaters that maybe beans aren't so bad after all.

Blue Cheese Green Bean Almondine

Number of Servings: 4-6
Time to Prepare: 15 minutes

• 1 Tbsp plus 1 tsp butter
• 1/3 cup sliced almonds
• 6 cloves minced garlic
• 1 pound green beans (fresh or frozen)
• kosher salt
• black pepper
• pinch of cayenne pepper
• 2 oz crumbled blue cheese

Preheat oven to 400 degrees.

In a small frying pan over medium heat, melt 1 tsp butter.  Add sliced almonds and stir to coat.  Cook, stirring frequently, until lightly browned.  Scrape into a small bowl.

In the same pan, add the 1 Tbsp butter and melt.  Add the minced garlic and cook, stirring occasionally, until golden brown and very fragrant.  While the garlic cooks, steam the green beans for 5 to 7 minutes until crisp tender.

Stir the garlic and almonds into the green beans and season with kosher salt and black pepper to taste.  Add a pinch of cayenne and the blue cheese and stir to combine.  Pour into a 2 quart baking dish and bake for about 5 minutes, until the cheese is melty.

Source: adapted from Allrecipes
Produce Used: Garlic, green beans

Vanilla Bean Custard Fruit Tart

Each separate part of this tart is finger-licking good so you can just imagine how incredible it is when it all comes together.  I may or may not have taken a few (large) tastes of the custard before putting it into the crust.  Speaking of the crust, it has this little bit of sweetness to it that complements the custard perfectly.  Use whatever fruits tickle your fancy or whatever is in season at the time.  And not only does it taste great, it looks really pretty too. 

Vanilla Bean Custard Fruit Tart

Number of Servings: 8
Time to Prepare: 2 hours 15 minutes

• 1 1/4 cups milk
• 1 vanilla bean
• 3 egg yolks
• 1/4 cup sugar
• 2 Tbsp flour
• 2 Tbsp cornstarch
• 1/4 cup half and half
• 1 1/2 cups flour
• 1/2 cup butter
• 1/4 cup sugar
• 1 egg, lightly beaten
• ice water
• 1/2 cup strawberry jam
• 1 Tbsp water
• 3 cups fruit (peaches, kiwi, strawberries, blackberries, blueberries, raspberries, etc.)

In a medium stainless steel bowl, mix the sugar and egg yolks together with a wooden spoon.  Sift the flour and cornstarch together and then add to the egg mixture, mixing until smooth.

Meanwhile, in a saucepan combine the milk and vanilla bean on medium heat until boiling.  Remove from heat take the vanilla bean out.  Pour the hot milk slowly into the egg mixture, whisking constantly to prevent curdling. Slice the vanilla bean lengthwise and scrape the seeds out into the egg mixture.

Place the egg mixture back into the saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk constantly for another 30 – 60 seconds until it becomes thick like pudding.

Remove from heat and immediately whisk in the half and half. Pour into a clean bowl and immediately cover the surface with plastic wrap (touching the surface of the custard). Cool. If not using right away refrigerate until needed, up to 3 days.

Put the 1 1/2 cups flour in a medium bowl and cut in the butter until it resembles coarse meal.  Gradually add the beaten egg, beating just until incorporated.  Add ice water slowly, as needed, until the dough comes together.  Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 20 minutes or until firm.

Roll our the dough about an inch larger than your tart pan.  Gently lay in pan and lightly press pastry into bottom and up sides of pan.  Cut off any excess.  Cover and refrigerate for 20 minutes.

Preheat oven to 400 degrees. Line unbaked pastry shell with parchment paper or aluminum foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for 20 to 25 minutes until crust is dry and lightly golden brown. Remove weights and bake 5 more minutes until the crust is completely cooked.  Cool crust on wire rack.

Stir the jam and 1 Tbsp water together in a small bowl.  Heat in the microwave until smooth, then let cool slightly.  Brush glaze on cooled crust and let dry for 20-30 minutes.  Spread the custard into the crust. 

Slice strawberries, kiwi, peaches, etc.  Arrange fruit on top of the custard in overlapping concentric circles, making sure to cover as much of the custard as possible.  Brush fruit with remaining glaze and serve.

Source: adapted from Karen in the Kitchen
Produce used: Peaches, kiwi, strawberries, blackberries, blueberries, raspberries

Thai Chicken Crunch Wraps

The first time we had these, my husband was working late.  My four-year-old son told me, "Send daddy a message.  Tell him this is the greatest dinner we ever had--I hope you enjoy it when you get home."  Score!  And let me tell you, he is not far from the truth.  These wraps are awesome.  I could not get enough.  The crunch of the lettuce and carrots, the briny tang of the cucumbers, the sweet spiciness of the sauce...they all work together to produce this incredible combination of tasty goodness.  Wait, it gets better.  You can prep all the parts in advance so the whole thing comes together in two minutes.

Thai Chicken Crunch Wraps

Number of Servings: 3
Time to Prepare: 20 minutes

• 1/4 cup rice vinegar
• 1 1/2 tsp sugar
• 1/4 tsp kosher salt
• half a cucumber, halved lengthwise and cut into thin strips
• 1/3 cup mayo (preferably mayo with olive oil)
• 2 Tbsp Thai sweet chili sauce
• 2-3 tortilla wraps
• romaine lettuce, shredded
• 2 small chicken breasts, cooked and thinly sliced
• 3/4 cup matchstick carrots
• 1/4 cup chopped cilantro

Whisk together the vinegar, sugar, and salt in a shallow dish.  Add the cucumbers, tossing to cover with the liquid.  Let them stand for 10-15 minutes while you prepare the other ingredients (these can also be made several days in advance and covered in the refrigerator).

Stir together the mayo and sweet chili sauce in a small bowl.  Spread a couple tablespoons evenly on the tortillas. Top with lettuce, chicken, cucumbers, carrots, and cilantro. Roll the tortilla up tightly so the ends are enclosed. Serve immediately.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Cucumber, romaine lettuce, carrots, cilantro