recipes.yaml

- categories:
  - Rachael
  cook_time: 45 mins
  created: '2021-05-31 18:46:29'
  description: ''
  difficulty: ''
  directions:
  - Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic
    until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper
    flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
  - Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and
    paprika in a large pot; add collard greens mixture. Cover pot and simmer until
    greens are very tender, 40 to 50 minutes. Strain collard greens before serving.
  image_url: null
  in_trash: false
  ingredients:
  - 2 tablespoons olive oil
  - "\xBD white onion, diced"
  - 2 cloves garlic, chopped
  - 1 bunch collard greens, stems removed and leaves torn into bite-size pieces
  - "\xBD teaspoon red pepper flakes"
  - 2 cups vegetable broth
  - 2 tablespoons apple cider vinegar
  - 1 teaspoon brown sugar
  - "\xBC teaspoon liquid smoke flavoring"
  - "\xBC teaspoon smoked paprika"
  is_pinned: false
  name: Smoky Vegetarian Collard Greens
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 3
  scale: null
  servings: 'Servings: 4'
  source: Allrecipes.com
  source_url: https://www.allrecipes.com/recipe/256591/smoky-vegetarian-collard-greens/
  total_time: ''
  uid: 004121AC-196C-471D-AACB-6E885731CFD5
- categories: []
  cook_time: 25 minutes
  created: '2020-06-12 23:27:20'
  description: ''
  difficulty: ''
  directions:
  - "1. Heat olive oil in a large, deep skillet or straight-sided saut\xE9 pan over\
    \ high heat until shimmering. Add onion, red pepper, and chili and spread into\
    \ an even layer. Cook, without moving, until vegetables on the bottom are deeply\
    \ browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue\
    \ to cook until vegetables are fully softened and spottily charred, about another\
    \ 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about\
    \ 30 seconds. Add paprika and cumin and cook, stirring, until fragrant, about\
    \ 30 seconds. Immediately add tomatoes and stir to combine (see note). Reduce\
    \ heat to a bare simmer and simmer for 10 minutes, then season to taste with salt\
    \ and pepper and stir in half of cilantro or parsley."
  - 2. Using a large spoon, make a well near the perimeter of the pan and break an
    egg directly into it. Spoon a little sauce over edges of egg white to partially
    submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working
    around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest
    setting, and cook until egg whites are barely set and yolks are still runny, 5
    to 8 minutes.
  - 3. Sprinkle with remaining cilantro or parsley, along with any of the optional
    toppings. Serve immediately with crusty bread.
  image_url: images/recipes/3E071A9E-43EA-4457-831B-DB73342365E5.jpg
  in_trash: true
  ingredients:
  - 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
  - 1 medium onion, thinly sliced
  - 1 large red pepper (bell pepper for milder heat, or a hotter variety, such as
    red horned pepper, depending on your heat preference), stems, seeds, and ribs
    removed, thinly sliced
  - "1 fresh small hot chili (such as jalape\xF1o, serrano, or Fresno), stems, seeds,\
    \ and ribs removed, thinly sliced"
  - 2 to 3 cloves garlic, thinly sliced
  - 1 1/2 tablespoons (15g) sweet Hungarian or smoked Spanish paprika
  - 2 teaspoons (8g) whole or ground cumin seed
  - 1 (28-ounce; 800g) can whole peeled tomatoes, crushed by squeezing between your
    fingers or with a pastry blender (see note)
  - Kosher salt and freshly ground black pepper
  - Large handful minced cilantro, parsley, or a mix
  - 6 eggs
  - Sliced oil-cured black olives, feta cheese, or artichoke hearts, for serving (all
    optional)
  - Crusty bread, for serving
  is_pinned: false
  name: "Shakshuka (North African\u2013Style Poached Eggs in Spicy Tomato Sauce)"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 25 minutes
  rating: 0
  scale: null
  servings: Serves 4 to 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/09/shakshuka-north-african-shirred-eggs-tomato-pepper-recipe.html
  total_time: ''
  uid: 004E2A3C-28E9-4694-9C94-90B1564DF9FC
- categories: []
  cook_time: ''
  created: '2020-12-10 19:45:47'
  description: "4 cups of hot tap water + rice & tablespoon table salt and sit for\
    \ 15mins and drain\n\n8 cups of boiling water and 2 tbsp of salt and add rice\
    \ stir and boil until almost done 3-5mins rice will start to float\n\nDrain and\
    \ cold rince the rice and stop the cooking and remove extra starch\n\n1/4 cup\
    \ of vegetable oil \n1/4 cup of greek yogurt\ntsp of cumin seed\n1/4 tsp of salt\
    \ \nwhisked\n\nAdd 2 cups of the rice into the mixture and fold together\n\nTo\
    \ other rice add 1/2 tsp of cumin\n\n1 tbsp of oil in bottom of the pot and 1\
    \ inch up the side\n\nDrop in the rice mixture and pressdown evenly\n\n\nAdd the\
    \ remaining rice to the middle in a mound ...ant hill\n\n\nPoke holes in the mound\
    \ drop small cubes of button in each one.. 7 holes they did\n\nAdd 1/3rd cup of\
    \ water \n\nTake lid and wrap with a kitchen towel\n\nMedium high heat and cook\
    \ for 10 mins... steam should happen and hear some crackling\n\nhalf way through\
    \ the 10 mins rotate the pot\n\nCooking for 30-35 mins\n\nTransfer to a wet towel\
    \ on a baking sheet... to contract the crust\n\n2 tbsp of minced parsley\nseason\
    \ with salt\n\nStir it together without digging into the crust\n\n\nScoop out\
    \ the pilaf on top without touching the bottom...\n\nThin spatchula around the\
    \ outside and split it up into chunks and flip it over\n\n\n\n"
  difficulty: ''
  directions: ''
  image_url: null
  in_trash: false
  ingredients:
  - 2 cups basmati
  - 1 1/2 tsp cumin
  - Salt
  - 1/4 cup vegetable oil
  - 1/4 cup greek yogurt
  - 2 tbsp butter
  - 2 tbsp minced parsley
  is_pinned: false
  name: Tahdig
  notes: 'Not bad used extra cumin in the main portion of the rice

    Could be a solid side maybe a little more seasoning and maybe not canola oil?


    consider using more butter maybe double?

    Cilantro or maybe Saffron?'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: null
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: America's Test Kitchen S17E21
  source_url: ''
  total_time: ''
  uid: 00BD3871-DE19-4283-A5A6-DF23364974A4-67951-0000A0135B274E5C
- categories:
  - Sides
  cook_time: 30 minutes
  created: '2019-08-21 21:35:19'
  description: ''
  difficulty: ''
  directions:
  - Cook on a hot grill for 8 mins per side or in an oven at 400 for 40 minutes(boil
    if not browning)
  - Combine mayonnaise, sour cream or crema, cheese, chili powder, garlic, and cilantro
    in a large bowl. Stir until homogeneous and set aside.
  - 'Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat
    corn on all sides with mixture. '
  - Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.
  image_url: null
  in_trash: false
  ingredients:
  - 1/4 cup mayonnaise
  - 1/4 cup sour cream or Mexican crema
  - 1/2 cup finely crumbled Cotija plus more for serving
  - 1/2 teaspoon ancho or guajillo chili powder, plus more for serving
  - '1 medium clove garlic, finely minced '
  - 1/4 cup finely chopped cilantro leaves and tender stems
  - 4 ears shucked corn
  - 1 lime, cut into wedges
  is_pinned: false
  name: Elote - Mexican Corn on the Cob
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/B051A5E9-6EC0-4549-8F87-EB17CF900F9B-39810-0000F12D25DB21FE.jpg
  prep_time: 30 minutes
  rating: 4
  scale: ''
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/07/mexican-street-corn-elotes-recipe.html
  total_time: ''
  uid: 01A1DA97-D6E9-41FB-A536-0DED8185A758
- categories: []
  cook_time: 15 mins
  created: '2022-03-17 20:03:09'
  description: ''
  difficulty: ''
  directions:
  - "Layer the peppers and onions in a large non-metallic bowl and toss with the \u2153\
    \ cup of salt. Put a plate on top of the veggies to slightly weigh them down.\
    \ Let them sit for 24 hours to draw out the excess liquid. During that period\
    \ give the veggies a toss or two. In a colander, thoroughly rinse and drain the\
    \ veggies. Pat them dry with some paper towels."
  - In a medium saucepan, add all the pickling ingredients and bring to a boil. Reduce
    the heat, cover and simmer for 15 minutes. Strain the liquid by pouring it into
    a sieve over another pot or large bowl. Discard the spices.
  - "Pack the veggies in sterilized jars and pour the hot liquid over them, covering\
    \ the tops of them by \xBD inch and leaving \xBD inch headspace from the top of\
    \ the jar. Process in a water bath for 10 minutes."
  - Store in a dark, cool place. Let sit for at least 6 weeks before using to allow
    the flavors to develop. If stored properly will keep for up to a year.
  image_url: images/recipes/C4773E1A-73CE-4DAD-9E9B-1F067367714F.jpg
  in_trash: false
  ingredients:
  - "4 large bells peppers of mixed colors (red, yellow, green, orange), stems, seeds\
    \ and membranes removed, cut in half and then cut into \xBC inch strips (you can\
    \ also use the equivalent amount of chili peppers instead)"
  - "\u2153 cup sea salt"
  - "1 large yellow onion, cut in half and then cut into \xBC inch strips"
  - 2 teaspoons pickling, kosher or sea salt
  - 3 cups apple cider vinegar
  - 3 tablespoons sugar
  - 2 teaspoons whole cloves
  - 2 teaspoons allspice berries
  - 2 teaspoons black peppercorns
  - 2 teaspoons coriander seeds
  - 1 teaspoondill seeds
  - 2 cinnamon sticks
  - 1 bay leaf
  is_pinned: false
  name: "Peter Piper\u2019s Pickled Peppers"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 0
  scale: null
  servings: 'Serves: about 4 pints'
  source: Daringgourmet.com
  source_url: https://www.daringgourmet.com/peter-pipers-pickled-peppers/
  total_time: ''
  uid: 023985F1-4D63-4CFE-9569-0EDB92E87D56
- categories: []
  cook_time: 2 hrs 30 mins
  created: '2021-09-15 14:16:40'
  description: ''
  difficulty: ''
  directions:
  - Season eggplant slices lightly on both sides with salt. Place double layer of
    paper towels or clean kitchen towel on large plate and lay single layer of eggplant
    slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top
    with second large plate and place another layer of paper towels and eggplant on
    top. Top with third large plate. Microwave on high power until eggplant is easily
    compressed, about 3 minutes (be careful, plates will be hot).
  - Working one piece of eggplant at a time, press firmly between paper towels until
    compressed. Set aside on a large tray. Repeat microwaving and pressing steps until
    all eggplant slices are compressed.
  - Puree tomatoes and their juice in a food mill, blender, or food processor until
    no pieces larger than 1/16th of an inch remain. Heat olive oil and butter in a
    large saucepan over medium high heat until butter is melted. Add garlic, 2 teaspoons
    oregano, and pepper flakes and cook, stirring constantly until fragrant, about
    2 minutes. Add tomatoes, onion, half of parsley, and half or basil, bring to a
    simmer, turn heat to low, and cook until reduced by half, about 1 hour. Stir in
    half of remaining parsley and basil and season to taste with salt. Remove the
    onion and discard. Set aside.
  - Place flour in one wide mixing bowl, eggs and 1 teaspoon salt in second wide mixing
    bowl, and breadcrumbs, remaining 2 teaspoons oregano, and 1/4 up parmesan in third
    bowl. Working with one slice at a time, dredge eggplant in flour, dip in egg,
    and coat in seasoned bread crumbs. Transfer breaded eggplant to rimmed baking
    sheet.
  - "Preheat oven to 375\xB0F and adjust oven rack to center position. Line clean\
    \ rimmed baking sheet with double layer of paper towels. In a 12-inch non-stick\
    \ or cast iron skillet, heat oil to 375\xB0F. Carefully slide 3-4 eggplant slices\
    \ into hot oil in single layer. Cook, shaking pan occasionally until first side\
    \ is golden brown and crisp, about 2 1/2 minutes. Using tongs, carefully flip\
    \ eggplant and continue cooking, stirring occasionally until second side is crisp,\
    \ about 1 1/2 minutes longer. Transfer slices to paper-towel lined baking sheet\
    \ and season immediately with salt. Repeat with remaining eggplant slices."
  - In a 9- by 13-inch glass baking dish, spread 1/4 of tomato sauce over bottom.
    Add 1/3 of eggplant slices in single layer (they may overlap a little bit). Press
    down to form even layer. Add 1/4 of tomato sauce and spread evenly. Evenly spread
    1/3 of mozzarella and 1/3 of remaining parmesan over sauce. Repeat with two more
    layers each of eggplant, sauce, and cheese, reserving 1/4 cup of parmesan at the
    end.
  - Cover with foil and bake for 20 minutes. Remove foil and bake until light golden
    brown and bubble on surface, about 20 minutes longer. Remove from oven and sprinkle
    remaining parmesan over the top. Allow to rest for fifteen minutes, sprinkle with
    remaining parsley and basil, and serve.
  image_url: images/recipes/6A37558C-076E-4493-A61C-9E69B936150F.jpg
  in_trash: true
  ingredients:
  - 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices
    lengthwise
  - Kosher salt
  - 1/4 cup extra-virgin olive oil
  - 2 tablespoons butter
  - 6 cloves garlic, garted on a microplane grater
  - 4 teaspoons dried oregano
  - 1/2 teaspoon red pepper flakes
  - 2 (28-ounce) cans whole peeled tomatoes packed in juice
  - 1 large onion, peeled and split in half
  - 1/4 cup minced fresh parsley leaves
  - 1/4 cup minced fresh basil
  - 1 1/2 cups all-purpose flour
  - 3 eggs, thoroughly beaten
  - 6 ounces panko-style bread crumbs
  - 4 ounces finely grated parmesan (about 2 cups)
  - 1 1/2 cups vegetable oil
  - 1 pound grated whole milk mozzarella (about 4 cups)
  is_pinned: false
  name: All-American Eggplant Parmesan
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 8 to 10 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/all-american-eggplant-parmesan-recipe
  total_time: ''
  uid: 024E8071-1B5F-4C9B-BE4A-36AEB1334CF6
- categories:
  - Dips
  cook_time: ''
  created: '2019-07-04 10:48:07'
  description: Each individual layer will have a strong taste, but as the flavors
    come together they will melt into a wonderful flavor.
  difficulty: Medium
  directions:
  - Set cream cheese out to warm up
  - Start cooking ground beef
  - Mix the taco seasoning mix and refried beans with 1 cup of greek yogurt  and layer
  - Layer cooked ground beef
  - Layer 3/4 cup of shredded cheese
  - Mix and layer cream cheese in a medium bowl + 1 cup of greek yogurt
  - Make guacamole
  - Mix the ingredients together to taste.  Cut off where the leaves stop and dice
    the Cilantro without taking the leaves off the stems.  You will want this to be
    a little heavy on the cilantro/salt/garlic character as it will get weakened when
    merged with the other layers.
  - Layer guacamole
  - Layer 1 cup of greek yogurt
  - 'Drain salsa in a colander, but don''t drain all of the liquid just enough so
    you don''t have a layer that is a puddle. '
  - 'Spread a layer of drained salsa '
  - Top with cheese.
  - 'Bake at 350 for 20 minutes '
  - Place a layer of scallions
  - Serve with tortilla chips or Scoops.
  image_url: images/recipes/DA631495-F460-42A5-9AB8-5870F95C6B09-682-0003158279F3D40A.jpg
  in_trash: false
  ingredients:
  - 1 lb ground beef
  - 1 Party Size Tostitos Scoops bag (14.5 oz)
  - 1 package taco seasoning mix
  - 1 package hot taco seasoning mix
  - 1 (16 ounce) can fat-free refried beans
  - 32 oz greek yogurt
  - 1 package 8oz cream cheese, softened
  - 8 oz cups Mexican-style cheese blend
  - 16 oz salsa
  - 1 bunch scallions, sliced
  - 1 1/2 cups prepared guacamole (see below)
  - Guacamole
  - 3 large Avocados
  - '1 Lime juiced '
  - 1 Bunch of Cilantro
  - 6 Cloves of Garlic
  - Salt to taste I used 1/2 tbsp of course ground salt
  is_pinned: false
  name: Seven Layer Bean Dip
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '2': images/recipes/DA631495-F460-42A5-9AB8-5870F95C6B09-682-0003158279F3D40A.jpg
  - ? ''
    : images/recipes/AF1FDA8B-2800-496E-8C18-8BF0B52D14C3-30221-00017021049011D0.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: '8'
  source: ''
  source_url: ''
  total_time: ''
  uid: 0398FBD1-F671-4FB6-91B9-B4131B4C6132-28802-00012426B6BA3875
- categories: []
  cook_time: 14 minutes
  created: '2021-12-11 01:01:50'
  description: ''
  difficulty: ''
  directions:
  - Add the lettuce to a large serving bowl or two individual salad bowls. Top with
    the sliced chicken, tomato salad, cucumber, olives, and feta cheese.
  - To make the dressing, add the olive oil, red wine vinegar, garlic, oregano, sugar
    and salt and pepper to a small canning jar. Top with the lid and shake well until
    blended and emulsified. Season with more sugar and salt and pepper to taste.
  - Drizzle the dressing over the salad and toss to taste.
  image_url: images/recipes/A81AB3CB-B944-4D81-A06D-EC3B5CF0F6D6.jpg
  in_trash: true
  ingredients:
  - 6 cups chopped lettuce , such as iceberg or romaine
  - 1 8- ounce Greek Marinated Chicken Breast , sliced or chopped
  - 2 cups Mediterranean Tomato Salad or sliced tomatoes
  - 1 cup sliced Persian or hothouse cucumber
  - 1/4 cup kalamata olives
  - 1/4 cup feta cheese , broken into chunks
  - 'For the Greek Dressing:'
  - 1/4 cup extra virgin olive oil
  - 1/4 cup red wine vinegar
  - 1 clove garlic , peeled and minced
  - 2 teaspoons oregano
  - 1 teaspoon sugar
  - 1/2 teaspoon each of kosher salt and freshly ground black pepper
  is_pinned: true
  name: Greek Salad with Chicken
  notes: If meal prepping these salads ahead of time, store the salads separately
    from the dressing. Dress the salads just before eating.
  nutritional_info: 'Calories 334kcal

    Serving: 2g | Calories: 334kcal | Carbohydrates: 5g | Protein: 3g | Fat: 34g |
    Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 476mg | Potassium: 25mg | Fiber:
    1g | Sugar: 3g | Vitamin A: 180IU | Vitamin C: 0.5mg | Calcium: 133mg | Iron:
    1.1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 14 minutes
  rating: 0
  scale: null
  servings: Servings 2
  source: Foodiecrush.com
  source_url: https://www.foodiecrush.com/greek-salad-with-chicken/
  total_time: ''
  uid: 0456E401-CC4D-4616-B96E-FB6E339030BD
- categories: []
  cook_time: 1 hour
  created: '2021-04-17 19:01:18'
  description: ''
  difficulty: ''
  directions:
  - For the Chicken
  - 'In a large mortar and pestle(or just mix), pound garlic and salt until a smooth,
    sticky paste forms. '
  - 'Add cumin, paprika, black pepper, and vinegar and grind them together to form
    a paste. Drizzle in vegetable oil while grinding. '
  - Transfer chicken and marinade to a large bowl and massage with your hands until
    all the chicken is coated in the marinade. Set aside at room temperature while
    you make the sauce, or cover and place in the fridge up to overnight.
  - For the Sauce
  - "Combine jalape\xF1os, aj\xED amarillo, cilantro, garlic, mayonnaise, sour cream,\
    \ lime juice, and vinegar in a blender. "
  - 'Blend on high speed, scraping down as necessary, until smooth. With blender running,
    slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will
    be quite loose at this point, but will thicken as it sits. '
  - Transfer to a sealed container and refrigerate until ready to use.
  - To Cook
  - 'Place chicken directly over the hot side of the grill, cover, and cook, rotating
    the pieces occasionally (but not flipping them), until the chicken is almost completely
    cooked through and only a few pink spots remain on the top side, about 4 minutes. '
  - 'Flip chicken and cook on second side until just done, about 30 seconds. '
  - Transfer to a large plate.
  - To Assemble
  - 'Place buns cut side down over the hot side of the grill and cook, moving and
    rotating them occasionally, until well toasted and starting to char, about 1 minute. '
  - 'Transfer to a large cutting board. '
  - 'Use a fork to mash half an avocado on each bottom bun. Sprinkle with a little
    salt. '
  - 'Top with red onions, lettuce, and 2 pieces of chicken each. '
  - 'Spread top buns with sauce and close sandwiches. '
  - Serve immediately, with any extra green sauce on the side.
  image_url: null
  in_trash: false
  ingredients:
  - 'For the Chicken:'
  - 3 medium cloves garlic, roughly chopped
  - 4 teaspoons (15g) kosher salt
  - 2 tablespoons ground cumin
  - 2 tablespoons paprika
  - 1 teaspoon freshly ground black pepper
  - 2 tablespoons (30ml) white vinegar
  - 2 tablespoons (30ml) vegetable or canola oil
  - 4 boneless, skinless chicken breasts (5 to 7 ounces/140 to 200g each), cut into
    8 cutlets
  - 'For the Sauce:'
  - "3 whole jalape\xF1o chilies, roughly chopped (see note)"
  - "1 tablespoon (15ml) aj\xED amarillo pepper paste"
  - 1 cup (1 ounce) fresh cilantro leaves
  - 2 medium cloves garlic
  - 1/2 cup (120ml) mayonnaise
  - 1/4 cup (60ml) sour cream
  - 2 teaspoons (10ml) fresh juice from 1 lime
  - 1 teaspoon (5ml) distilled white vinegar
  - 1/4 cup (60ml) extra-virgin olive oil
  - Kosher salt and freshly ground black pepper
  - 'To Serve:'
  - Four sturdy buns, such as telera or ciabatta
  - 2 ripe avocados, halved, pitted, and flesh scooped
  - Thinly sliced red onion
  - Crisp lettuce leaves, such as romaine
  is_pinned: false
  name: Peruvian-Style Grilled-Chicken Sandwiches with Spicy Green Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 5
  scale: 2/1
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2017/07/peruvian-style-grilled-chicken-sandwiches-recipe.html
  total_time: ''
  uid: 04D6C745-FEAF-4220-B399-894F41524A97
- categories: []
  cook_time: 15 minutes
  created: '2021-12-08 16:15:00'
  description: ''
  difficulty: ''
  directions:
  - Place the chicken pieces in a freezer bag or a bowl and set aside.
  - Add the Greek yogurt and olive oil to a medium size bowl. Zest one of the lemons
    and add to the bowl. Juice that lemon into the bowl with the zest. Slice the other
    three lemons and set aside. Add the minced garlic, oregano, kosher salt and black
    pepper to the lemon juice and zest and stir. Pour half of the marinade into the
    freezer bag or the bowl with the chicken pieces and reserve the other half of
    the marinade for basting. Marinate the chicken for 30 minutes or up to 3 hours
    in the refrigerator.
  - When ready to grill, prepare the grill by lightly oiling the grate with vegetable
    oil or cooking spray and set to medium high heat.
  - Grill the chicken, basting with the reserved marinade and turning often so each
    side browns and has light grill marks, until cooked through, about 15-20 minutes
    or until the chicken juices run clear. During the last 5 minutes of cooking add
    the 3 sliced lemons to the grill, turning once or twice. Allow the chicken to
    rest for 5 minutes before slicing and serve with the grilled lemons. Refrigerate
    leftovers for up to 3 days.
  image_url: images/recipes/453DF624-9B33-41B9-9AAD-EB6E91F11088.jpg
  in_trash: true
  ingredients:
  - 1 pound boneless , skinless chicken breasts (about 2 large breasts)
  - "\u2153 cup plain Greek yogurt"
  - "\xBC cup olive oil"
  - 4 lemons
  - 4-5 cloves garlic , pressed or minced
  - 2 tablespoons dried oregano
  - 1 teaspoon kosher salt
  - "\xBD teaspoon freshly ground black pepper"
  is_pinned: false
  name: The Best Greek Chicken Marinade
  notes: ''
  nutritional_info: 'Calories 307kcal

    Calories: 307kcal | Carbohydrates: 14g | Protein: 25g | Fat: 19g | Saturated Fat:
    3g | Cholesterol: 109mg | Sodium: 692mg | Potassium: 494mg | Fiber: 4g | Sugar:
    3g | Vitamin A: 94IU | Vitamin C: 58mg | Calcium: 102mg | Iron: 3mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 minutes
  rating: 0
  scale: null
  servings: Servings 4
  source: Foodiecrush.com
  source_url: https://www.foodiecrush.com/best-greek-chicken-marinade/
  total_time: ''
  uid: 0648793B-BFDF-4F4F-878B-E86992741641
- categories:
  - Sides
  cook_time: 45 minutes
  created: '2019-11-10 17:19:25'
  description: ''
  difficulty: ''
  directions:
  - Cover the potatoes in cool water in a medium saucepan. Bring the water to a boil
    and cook the potatoes for 20 minutes or until fork tender.
  - Preheat the oven to 450 degrees F.
  - Drain the potatoes, place on a lightly sprayed baking sheet and smash down to
    flatten, using either a potato masher or back of a wooden spoon.
  - Spritz a little oil or cooking spray over the potatoes and sprinkle with salt
    and pepper.
  - Bake for 20-25 minutes until golden brown and crispy.
  - While the potatoes are cooking, make the sauce.
  - Place the parsley, scallions, 4 cloves of garlic, olive oil, and lime juice in
    a food processor or high powered blender until finely chopped.
  - Add in the avocado and a generous pinch of salt and pepper and blend until just
    combined.
  - After the potatoes come out of the oven, drizzle with sauce and garnish with parsley
    and minced scallions.
  image_url: null
  in_trash: false
  ingredients:
  - 2 pounds Dutch yellow baby potatoes (or any small potato)
  - 1 tbsp. olive oil (or cooking spray)
  - 2 cups fresh parsley plus more for garnish
  - 2 scallions, roughly chopped
  - 4 cloves garlic
  - 1/4 cup olive oil
  - 1 tbsp. fresh lime juice
  - 1 avocado, peel and pit removed
  - salt/pepper to taste.
  is_pinned: false
  name: Smashed Potatoes with Chimichurri Sauce
  notes: 'Did not love the chimichurri sauce '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: 'Yield: 2 lbs'
  source: Delishknowledge.com
  source_url: https://www.delishknowledge.com/smashed-potatoes-with-chimichurri-sauce/
  total_time: ''
  uid: 09D04120-D8C4-47D7-821C-57D3030EFCAE
- categories: []
  cook_time: 30 mins
  created: '2021-08-30 13:38:59'
  description: ''
  difficulty: ''
  directions:
  - "Heat the oven to 425\xB0F. On a large baking sheet, toss the broccoli florets\
    \ with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for\
    \ 20 minutes, until brown in spots."
  - 'While the broccoli is roasting, make the vinaigrette: Heat the olive oil in a
    small skillet over medium heat until quite warm, about 2 minutes. Stir in the
    garlic and smoked paprika and remove the pan from the heat; let stand for 10 minutes.'
  - Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the
    paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet.
  - After 20 minutes, remove the broccoli from the oven and toss the Marcona almonds
    on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.
  image_url: images/recipes/B977A125-189F-48A1-B60D-1725F721975F.jpg
  in_trash: true
  ingredients:
  - Broccoli
  - 1 bunch broccoli, cut into florets
  - Extra virgin olive oil, for drizzling
  - Kosher salt
  - Vinaigrette
  - 1/4 cup extra virgin olive oil
  - 1 garlic clove, minced
  - 1 teaspoon sweet smoked paprika
  - 1 1/2 tablespoons sherry vinegar
  - Kosher salt
  - 1/4 cup Marcona almonds
  is_pinned: false
  name: Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 2 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/food52s-roasted-broccoli-with-smoked-paprika
  total_time: ''
  uid: 0AAB0D05-05FE-41C0-8825-0F6CEBE8458A
- categories:
  - Dips
  cook_time: ''
  created: '2019-07-04 10:51:03'
  description: ''
  difficulty: Easy
  directions:
  - '1. Spread cream cheese into an ungreased shallow 1-qt. baking dish. '
  - '2. Layer with chicken, buffalo wing sauce and ranch dressing. '
  - 3. Sprinkle with cheese.
  - "4. Bake, uncovered, at 350\xB0 for 20-25 minutes or until cheese is melted. "
  - 5. Serve warm with tortilla chips.
  image_url: null
  in_trash: false
  ingredients:
  - 3 packages (8 ounces) cream cheese, softened
  - 10 oz cooked chopped chicken breast
  - 2 cup Franks Red Hot
  - 1 cup ranch salad dressing
  - 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
  - Tortilla chips
  is_pinned: false
  name: Buffalo Chicken Dip
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 5
  scale: 7/10
  servings: '6'
  source: ''
  source_url: ''
  total_time: ''
  uid: 1002A11D-0F1D-45ED-95AD-DE44E82145ED-28802-0001244FA8BEC112
- categories: []
  cook_time: ''
  created: '2019-10-18 21:55:04'
  description: ''
  difficulty: ''
  directions:
  - Lay your asparagus out in a baking dish and preheat your oven to 400 (F)
  - Mix together the oil, spices, and garlic. Drizzle over the asparagus. Toss for
    a bit to evenly coat.
  - Cover your dish with foil and bake for 10 mins.
  - After 10 mins, uncover and bake for 10 more.
  - For the final touch, turn your broiler on high and broil for 1 minute.
  image_url: images/recipes/41B5B754-4EB8-40D3-9DDD-A633BA5E5459.jpg
  in_trash: true
  ingredients:
  - "As many asparagus stalks as you\u2019d like"
  - 1-2 tbsp EVOO
  - 2 cloves garlic, diced
  - 2 tsp thyme
  - 2 tsp rosemary
  - 2 tsp oregano
  - salt and pepper to taste
  is_pinned: false
  name: 'Slow-Carb Recipes: Garlic Roasted Asparagus'
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Findingmyfitness.com
  source_url: https://www.findingmyfitness.com/what-to-eat-garlic-roasted-asparagus/
  total_time: ''
  uid: 10C898AF-4C8A-4976-AD41-7D402479C14E
- categories: []
  cook_time: 90 mins
  created: '2021-11-08 13:20:56'
  description: ''
  difficulty: ''
  directions:
  - Combine Worcestershire sauce, soy sauce, brown sugar, anchovies, garlic, mustard,
    tomato paste, and vegetable oil in a blender and blend until smooth, creamy, and
    emulsified. Transfer 1/3 of marinade to a small container, add chives and shallots,
    stir to combine, and reserve. Place flank steak inside a gallon-sized zipper-lock
    bag with remaining marinade. Press out air, seal bag, and allow meat to marinate,
    turning occasionally, for at least 1 hour and up to 12.
  - "Remove steak from marinade and pat dry with paper towels. Ignite a large chimney\
    \ full of coals and wait until they're covered in grey ash. Spread evenly over\
    \ 1/2 of grate, leaving the other half empty. Put the cooking grate in place,\
    \ cover, and allow grill to preheat for 5 minutes. Scrape cooking grates clean,\
    \ then place flank steak over hot side of grill. cook until well charred, about\
    \ 3 minutes. Flip steak and continue to cook until second side is well charred,\
    \ about 3 minutes longer. Transfer steak to cooler side of grill, cover, and cook\
    \ until the center of the steak registers 125\xB0F on an instant-read thermometer\
    \ for medium-rare, or 135\xB0 for medium. Transfer to a cutting board, tent with\
    \ foil, and allow steak to rest for at least 5 minutes. Carve and serve, passing\
    \ extra marinade tableside."
  - "Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil\
    \ in a large stainless steel or cast iron skillet over high heat until shimmering.\
    \ Remove steak from marinade and pat dryw ith paper towels. Add steak to pan and\
    \ cook, turning frequently, until an instant-read thermometer registers 125\xB0\
    F for medium-rare, or 135\xB0 for medium, reducing heat as necessary if steak\
    \ smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed\
    \ baking sheet and allow to rest 5 to 10 minutes. Carve and serve, passing extra\
    \ marinade tableside."
  image_url: images/recipes/80E229C2-7D53-41B2-A585-3789DAD1E849.jpg
  in_trash: true
  ingredients:
  - 1/2 cup Worcestershire sauce
  - 1/4 cup soy sauce
  - 3 tablespoons brown sugar
  - 4 anchovy filets
  - 2 cloves garlic
  - 2 tablespoons Dijon mustard
  - 2 tablespoons tomato paste
  - 1/2 cup vegetable oil
  - 2 tablespoons chopped chives
  - 1 medium shallot, minced (about 2 tablespoons)
  - 1 whole flank steak, about 2 pounds (see note)
  is_pinned: false
  name: Steakhouse-Style Grilled Marinated Flank Steak
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 to 6 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/steakhouse-style-grilled-marinated-flank-stea
  total_time: ''
  uid: 115BD5F8-58F3-4D50-BC1B-3EC77B107C22
- categories: []
  cook_time: ''
  created: '2019-11-10 17:21:03'
  description: ''
  difficulty: ''
  directions:
  - Prepare farro per package directions. While farro is cooking, prepare the dressing.
  - In a small bowl, whisk together the vinegar, mustard, shallots, salt, and pepper.
    Continue to whisk while slowly adding the olive oil until the vinaigrette is well
    combined. Stir in the garlic chives (optional).
  - Place the farro in a large bowl, add the artichoke hearts, sun dried tomatoes,
    and olives. Pour the champagne vinaigrette over the farro mixture and stir well.
    Sprinkle with the parsley and serve at room temperature or cover and refrigerate
    until needed.
  image_url: images/recipes/46557771-9AC2-4C9D-A2CE-3DC16AAA100B.jpg
  in_trash: true
  ingredients:
  - 1 1/2 cups uncooked farro grains (I use Trader Joe's 10 Minute Farro)
  - 3 tablespoons champagne vinegar
  - 2 teaspoons Dijon mustard
  - 1 teaspoon shallots , finely minced
  - 3/4 teaspoon kosher sea salt
  - 1/2 teaspoon freshly ground white pepper
  - 1/4 cup high quality olive oil
  - 1 tablespoon garlic chives (optional) , minced
  - 1 cup artichoke hearts , quartered (I use Trader Joe's Charred artichoke hearts)
  - 1/2 cup sun dried tomatoes , julienne
  - 1/2 cup kalamata olives , halved
  - 1 tablespoon fresh flat leafed parsley , minced
  is_pinned: false
  name: Mediterranean Farro Salad Recipe with Champagne Vinaigrette
  notes: ''
  nutritional_info: 'Saturated Fat 2g

    Sodium 641mg

    Potassium 283mg

    Carbohydrates 43g

    Fiber 9g

    Protein 6g

    Calcium 31mg

    Iron 1.9mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Tastyeverafter.com
  source_url: https://www.tastyeverafter.com/mediterranean-farro-salad/
  total_time: ''
  uid: 11B7B84B-A54B-44DA-A66D-79D877B76800
- categories:
  - Low Carb
  - Rachael
  cook_time: 40 minutes
  created: '2019-11-10 19:30:40'
  description: ''
  difficulty: ''
  directions:
  - Chop the cabbage roughly and blanch in boiling water, for about 5-10 minutes.  Ensure
    the water is very salty when blanching.
  - 'Brown and cook ground beer over medium heat. '
  - Add onions and cook for 5 minutes.
  - 'Add garlic and cook for 1 minutes. '
  - Add tomato paste and cook for 2 minutes allowing it to brown slightly.
  - Add crush whole peeled tomatoes by hand and add, stirring well.
  - Season with salt, black pepper, cayenne and dried mint.
  - 'Add in the chopped parsley and chopped and blanched cabbage in the pan. Pour
    lemon juice over it. Stir well.  Adjust seasoning to taste.  '
  - 'Preheat oven to 350F. '
  - 'Add in rice and 3/4 cup of water, stir and pour into the casserole dish and cover
    with foil '
  - Cook for 30-40 minutes until rice is tender.
  - Turn oven to broil and broil until the top has some color
  image_url: images/recipes/67FF5CF3-57F4-4874-B49B-7FDA0F4AC5CE-682-000315457816ECAC.jpg
  in_trash: false
  ingredients:
  - 2 lbs green cabbage, roughly chopped
  - 1 lb ground beef
  - 2 tbsp olive oil
  - 1 large onion, chopped
  - 4 cloves garlic
  - 8 oz tomato paste
  - 28 oz whole peeled tomatoes
  - 1 cup rice, washed and rinsed well
  - Salt to taste
  - 1 tsp black pepper
  - 1 tsp dried mint
  - 1 lemon, juiced
  - A handful of chopped parsley
  - 3/4 cup water
  - 2 tsp cayenne pepper
  is_pinned: false
  name: Unstuffed Cabbage Casserole
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/67FF5CF3-57F4-4874-B49B-7FDA0F4AC5CE-682-000315457816ECAC.jpg
  prep_time: 10 minutes
  rating: 4
  scale: null
  servings: 'Yield: 6 servings'
  source: Giverecipe.com
  source_url: https://www.giverecipe.com/unstuffed-cabbage-casserole/
  total_time: ''
  uid: 13BAA010-FE83-401E-A472-E120FFD9A7D1
- categories: []
  cook_time: 5 minutes
  created: '2021-04-05 00:21:09'
  description: ''
  difficulty: ''
  directions:
  - 1. Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk
    to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place
    all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified.
    Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator
    for up to 2 weeks.
  image_url: images/recipes/A4A44738-3963-453C-ADE7-AE364DF0B8B4.jpg
  in_trash: true
  ingredients:
  - 1 small shallot, minced (about 2 tablespoons)
  - 1 small clove garlic, minced (about 1/2 teaspoon)
  - 2 teaspoons Dijon mustard
  - 3 tablespoons white wine vinegar
  - 1 tablespoon water
  - 3/4 cup extra-virgin olive oil
  - Kosher salt and freshly ground black pepper
  is_pinned: false
  name: Simple Vinaigrette
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 minutes
  rating: 0
  scale: null
  servings: About 1 cup
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/10/simple-vinaigrette-recipe.html
  total_time: ''
  uid: 156E32FC-D6EB-437D-B0CA-9400A14CB9C1
- categories: []
  cook_time: overnight (if using dried beans), 30 minutes if using canned
  created: '2020-07-02 17:38:15'
  description: ''
  difficulty: ''
  directions:
  - 1. Place beans in a large bowl and add 1 gallon water. Stir in two tablespoons
    kosher salt. Set aside at room temperature and let rest overnight. The next day,
    drain and rinse beans. Transfer to a large Dutch oven. Add bay leaf, split onion,
    and 3 quarts water. Bring to a boil over high heat, reduce to a bare simmer, cover,
    and cook until beans are completely tender and skins are loose, 2 to 2 1/2 hours.
    Discard onion and bay leaves. Drain beans, reserving liquid. (See note for pressure
    cooker or canned bean variations).
  - "2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.\
    \ Add onions, garlic, and jalape\xF1o (if using) and cook, stirring frequently,\
    \ until softened but not browned, about 3 minutes. Add beans and chipotle (if\
    \ using) and cook, folding with a wooden spoon until homogenous. Add 2 cups of\
    \ reserved bean liquid. Mash beans with a potato masher until desired consistency\
    \ is reached, adding extra cooking liquid as necessary to loosen to desired texture.\
    \ If smoother texture is required, use a hand blender or a food processor to process\
    \ beans to desired texture. Season with salt to taste. Serve. Uneaten beans can\
    \ be stored in an airtight container in the refrigerator for up to 5 days."
  image_url: images/recipes/6F4B94B4-3432-49F0-B3CF-0E77C8331B55.jpg
  in_trash: true
  ingredients:
  - 1 pound dried pinto beans (see note)
  - Kosher salt
  - 1 bay leaf
  - 2 medium onions, one split in half, one chopped (about 1 cup)
  - 1/4 cup vegetable oil
  - 3 medium cloves garlic, minced on a microplane grater (about 1 tablespoon)
  - "1 jalape\xF1o pepper, seeded and finely minced (about 1 tablespoon, optional)"
  - 2 tablespoons finely chopped canned chipotle chilies in adobo sauce (optional)
  is_pinned: false
  name: Spicy Vegan Refried Beans
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: About 2 quarts beans, serving 8 to 10
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/02/spicy-vegan-refried-beans.html
  total_time: ''
  uid: 15851613-245C-42B7-A13A-326562BFFE2B
- categories: []
  cook_time: 1 hour 30 minutes
  created: '2021-01-07 02:01:45'
  description: ''
  difficulty: ''
  directions:
  - "1. Preheat oven to 400\xB0F (200\xB0C). In a medium pot of salted boiling water,\
    \ cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking\
    \ time indicated on package. Drain, then transfer pasta to a large mixing bowl\
    \ and toss with 2 tablespoons (30g) butter until butter is melted and pasta is\
    \ evenly coated. Set aside."
  - 2. In a large saucepan, melt 2 tablespoons (30g) butter over medium-high heat
    (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook,
    stirring, until raw flour scent is gone, about 1 minute. Whisking constantly,
    add milk in a thin, steady stream, whisking constantly and thoroughly and getting
    into all corners of the pan to maintain a homogeneous texture. Sauce will initially
    become very thick, then get very thin once all the milk is added.
  - 3. Heat, stirring, until sauce comes to a simmer and begins to thicken slightly.
    Reduce heat to medium-low and, working in increments, whisk in cheddar cheese
    until a smooth, emulsified cheese sauce forms; do not let sauce come to a boil
    once cheese is added. Whisk in hot sauce, mustard powder, and garlic powder. Season
    with salt if necessary.
  - "4. Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly,\
    \ then add grated Gruy\xE8re and mix well. Scrape pasta into a 9- by 13-inch baking\
    \ dish and smooth surface into an even layer."
  - 5. Add panko to a small mixing bowl. Melt remaining 3 tablespoons (45g) butter,
    then add to panko and mix until evenly coated. Season with salt. Scatter panko
    all over surface of mac and cheese in an even layer. Bake on top rack of oven
    until browned and bubbling, about 45 minutes (ovens can vary; check often to prevent
    top from burning).
  - 6. Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can
    be refrigerated for up to 5 days; it reheats surprisingly well in the microwave
    or oven.
  image_url: images/recipes/31A75076-C535-42F8-8C8C-4903351668A8.jpg
  in_trash: true
  ingredients:
  - Kosher salt
  - 1 pound (450g) elbow macaroni
  - 7 tablespoons (105g) unsalted butter, divided
  - 2 tablespoons (16g) all-purpose flour
  - 2 cups (475ml) milk
  - 12 ounces (340g) grated sharp cheddar cheese (see note)
  - 1 teaspoon (5ml) hot sauce, such as Frank's RedHot
  - 1/2 teaspoon (2g) mustard powder
  - 1/4 teaspoon (1g) garlic powder
  - "1/4 pound (115g) grated Gruy\xE8re cheese (see note)"
  - 1 cup panko bread crumbs (2 ounces; 55g)
  is_pinned: false
  name: "Classic Baked Macaroni and Cheese Casserole with Cheddar and Gruy\xE8re"
  notes: ''
  nutritional_info: ''
  on_favorites: true
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: 1/2
  servings: One 9- by 13-inch baking dish, serving 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/11/classic-bechamel-baked-mac-cheese-recipe.html
  total_time: ''
  uid: 168A4BA1-C47A-4CE8-AFC8-EE1D6EBFFC5E
- categories: []
  cook_time: 15 mins
  created: '2022-01-18 16:34:36'
  description: ''
  difficulty: ''
  directions:
  - Preheat grill over medium-high heat. In a small bowl, combine honey, sriracha,
    and 1/4 cup oil. Brush chicken and pineapple with remaining oil (brush the pineapple
    first to avoid cross contamination). Season chicken generously with Kosher salt
    and black pepper. Sprinkle pineapple with ancho chile powder and season with salt.
  - Grill pineapple for 2 to 3 minutes per side, until golden brown and warmed through.
    Grill chicken on both sides until cooked through. During the last 4-5 minutes
    of cooking, slather sriracha honey glaze on both sides of chicken and allow to
    caramelize on the grill. Remove chicken from grill and baste with any remaining
    glaze.
  - Place chicken on each bun and top with pineapple slice, 2 slices bacon, lettuce,
    and slather generously with GoAvo Spread. Devour immediately.
  image_url: images/recipes/5A5D409F-ABE6-48F8-9CD3-0F7ADAA2C5EC.jpg
  in_trash: true
  ingredients:
  - 4 chicken breasts
  - 2 tablespoons vegetable oil
  - 1/2 cup honey
  - 1/4 cup sriracha
  - 1/4 cup plus 2 tablespoons vegetable or canola oil, divided
  - 4 slices fresh pineapple
  - 2 teaspoons ancho chile powder
  - Kosher salt
  - Freshly ground black pepper
  - 8 slices cooked thick-cut bacon
  - Green leaf lettuce
  - 4 buns
  - GoAvo Spread
  is_pinned: true
  name: Grilled Sriracha Honey Chicken Sandwiches
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 0
  scale: null
  servings: 'Yield: 4 sandwiches'
  source: Sharedappetite.com
  source_url: https://sharedappetite.com/recipes/grilled-sriracha-honey-chicken-sandwiches/
  total_time: ''
  uid: 17726897-57B6-4A4E-B97A-355A15358525
- categories: []
  cook_time: 75 mins
  created: '2021-08-31 14:48:26'
  description: ''
  difficulty: ''
  directions:
  - Melt 3 tablespoons butter (or heat olive oil) in a large non-stick or cast iron
    skillet over medium heat. Add cipollini onions, season well with salt and pepper,
    reduce heat to low, and cook, turning occasionally, until onions are a deep, caramel
    brown, about 45 minutes total.
  - Meanwhile, bring a large pot of salted water to a boil. Add beans and cook until
    tender-crisp, about 3 minutes. Drain and run under cool running water until at
    cold. Set aside.
  - Heat oil in a large saucepan over high heat until lightly smoking. Add mushrooms
    and cook, stirring occasionally, until they've released all their liquid and are
    browned, about 10 minutes total, reducing heat if oil starts to smoke excessively.
    Season to taste with salt and pepper. Add shallots, garlic, thyme, and remaining
    tablespoon butter (or olive oil) and cook, stirring, until fragrant, about 30
    seconds. Add soy sauce and toss to combine.
  - Add green beans, onions, and lemon juice to mushrooms and toss to reheat and combine.
    Serve immediately.
  image_url: images/recipes/D3641116-F45F-48B8-BB34-A3A94C3E39E9.jpg
  in_trash: false
  ingredients:
  - 4 tablespoons unsalted butter or extra-virgin olive oil, divided
  - 1 pound cipollini onions, trimmed and peeled
  - Kosher salt and freshly ground black pepper
  - 2 pounds green beans, trimmed
  - 2 tablespoons canola or vegetable oil
  - 1 pound button mushrooms, washed, trimmed, and cut into quarters
  - 1 medium shallot, finely chopped
  - 4 medium cloves garlic, minced (about 4 teaspoons)
  - 1 teaspoon picked fresh thyme leaves
  - 1 teaspoon soy sauce
  - 1 teaspoon juice from 1 lemon
  is_pinned: false
  name: "Saut\xE9ed Green Beans with Mushrooms and Caramelized Cipollini Onions"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 6 to 8 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/sauteed-green-bean-mushroom-cipollini-onion-food-lab-recipe
  total_time: ''
  uid: 178E9A4F-B0D8-49FB-A9E4-8C4B05CBD12A
- categories: []
  cook_time: 10 mins
  created: '2021-09-20 15:57:17'
  description: ''
  difficulty: ''
  directions:
  - Combine all the ingredients in a saucepan. Simmer until thickened.
  - Transfer to your blender (or use an immersion blender) and blend until smooth.
  - "That\u2019s it!"
  - WAYS TO USE THIS HOMEMADE ENCHILADA SAUCE
  - Recipes That Use Enchilada Sauce. Use your sauce in this Crock Pot Mexican Casserole,
    Vegetarian Enchiladas with Butternut Squash and Black Beans, and all of these
    other delicious recipes.
  - With Quesadillas. Add a drizzle of this sauce on top of a Freezer Breakfast Quesadilla
    or any quesadillas you like to make. It would also be tasty over these Breakfast
    Tacos.
  - With Pasta. Stir this sauce in with some cooked pasta and your favorite enchilada
    ingredients (black beans, ground meat, avocado, and melted cheese would all be
    tasty!). If this sounds delicious, check out my Taco Pasta for a similar dish.
  - Storage Tips
  - To Store. Refrigerate leftover sauce in an airtight storage container or jar for
    up to 1 week.
  - To Reheat. Gently rewarm sauce in a saucepan on the stovetop over medium-low heat.
  - To Freeze. Portion the sauce into individual containers and freeze for up to 3
    months. Let thaw overnight or (if you are in a big hurry) reheat gently in the
    microwave or on the stove.
  - Recommended Tools to Make this Recipe
  - Immersion Blender. An easy way to make smooth enchilada sauce.
  - Mason Jars. Both this smaller size and larger size would be great for storing
    and freezing leftover sauce. This option is great if you want to stock up on these
    jars.
  - Small Whisk. The perfect size for mixing sauce ingredients without splashing everywhere.
  - In a medium saucepan over medium-high heat, stir together the tomato sauce, chipotle
    peppers, adobo sauce, garlic powder, water or broth, salt, pepper, and coconut
    sugar.
  - Bring to a steady simmer, then reduce the heat to medium low. Cover the pan and
    let simmer gently until thickened, about 5 to 10 minutes.
  - "Transfer to a blender or food processor and blend until very smooth. Tip: Place\
    \ a thick layer of paper towels over the top of your blender before you turn it\
    \ on. Hot liquids in blenders love to splatter\u2014don\u2019t ask me how I know.\
    \ Taste and adjust seasoning as desired."
  image_url: images/recipes/68C064FD-B496-4754-8FA1-4E0F1F55F5A5.jpg
  in_trash: false
  ingredients:
  - 2 cans tomato sauce (15 ounce cans)
  - 1-2 chipotle peppers in adobo sauce use two individual peppers for a spicy sauce
    or one if you prefer medium heat; if you like mild, try omitting the peppers and
    adding just a few teaspoons of the adobo sauce to begin; you can always add more
    sauce later for additional heat
  - 1 tablespoon adobo sauce from the can of chipotle peppers in adobo
  - 1 teaspoon garlic powder
  - 1 cup water or low-sodium chicken or vegetable broth
  - 1/2 teaspoon kosher salt
  - 1/4 teaspoon ground black pepper
  - 1 tablespoon coconut sugar or brown sugar
  is_pinned: false
  name: Enchilada Sauce
  notes: "TO FREEZE: Portion the sauce into individual containers and freeze for up\
    \ to 3 months. Let thaw overnight or (if you are in a big hurry) reheat gently\
    \ in the microwave or on the stove.\n\nBecause of the chipotle peppers, the flavor\
    \ of this sauce is deep and smoky (deliciously so!). If you prefer a more classic,\
    \ right-from-the-can taste, I\u2019d suggest seeking a different recipe. (I don\u2019\
    t have a specific one I recommend, as this is the recipe I always use.)"
  nutritional_info: 'SERVING: 2tablespoons CALORIES: 13kcal CARBOHYDRATES: 3g

    FIBER: 1g

    SUGAR: 2g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 0
  scale: null
  servings: 'Servings: 3 1/2 cups'
  source: Wellplated.com
  source_url: https://www.wellplated.com/red-enchilada-sauce/
  total_time: ''
  uid: 183A6298-96B2-44CE-94DA-1C11E4502B0D
- categories: []
  cook_time: 20 minutes
  created: '2020-08-25 23:57:27'
  description: ''
  difficulty: ''
  directions:
  - '1. Make the Cole Slaw: In a large bowl, combine the vinegar, mayonnaise, salt,
    celery seed, dry mustard, and black pepper. Stir until combined. Add the cabbage,
    and mix until it is evenly coated in the dressing. Set aside.'
  - '2. Cook the Hot Dogs: Pour 1/2 cup water into a large skillet set over medium
    heat. Add the hot dogs. Cook until the hot dogs are thoroughly warmed. If the
    water has not evaporated, pour any remaining water off. Add one tablespoon of
    butter. When it has melted, roll the hot dogs around until they are coated in
    the butter. Cook until the hot dogs are lightly browned on both sides, about 6
    minutes total. Remove and set aside.'
  - 3. Add remaining butter to the skillet, then add the buns, cut-side down. Cook
    until browned, about 1 minute. Rotate the buns. Continue this process until the
    buns are lightly browned on four sides, about 4 minutes total.
  - 4. To serve, place one hot dog in each bun. Top all of them with mustard and a
    few spoonfuls of the slaw. Serve immediately.
  image_url: images/recipes/120D49A4-54B1-436B-8D10-F46ED26DBF17.jpg
  in_trash: true
  ingredients:
  - 'For the Coleslaw:'
  - 3 tablespoons apple cider vinegar
  - 1/2 cup mayonnaise
  - 1/2 teaspoon kosher salt
  - 1/4 teaspoon celery seed
  - 1 teaspoon dry mustard
  - 1/4 teaspoon freshly ground black pepper
  - 1/2 head cabbage, core removed, thinly sliced (about 1 1/2 quarts)
  - 'For the Hot Dogs:'
  - 8 hot dogs, preferably with a natural casing
  - 8 side-split hot dog buns
  - 1 to 2 tablespoons butter
  - Mustard, for serving
  is_pinned: true
  name: Slaw Dogs with Mustard
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: Serves 4 to 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2012/11/slaw-dogs-with-mustard-recipe.html
  total_time: ''
  uid: 194CE1E1-9145-43A5-A893-1FBF03AC4ACC
- categories: []
  cook_time: 15 min
  created: '2021-10-13 19:45:08'
  description: ''
  difficulty: ''
  directions:
  - In a large bowl make a marinade using the taco seasoning, olive oil and lime juice.
  - Toss the chicken, red onion and bell peppers together with the marinade. If you
    have time, allow to marinate, covered for 1 hour. If not, bake right away.
  - "Preheat oven to 375\xB0 F."
  - Spread the chicken and vegetable mixture onto a rimmed sheet pan. Bake for 15-20
    minutes, or until meat is cooked through. If you want to add some char to meat
    and veggies, broil for another 3 minutes.
  - Serve with warm tortillas, salsa, guacamole, avocado, sour cream and fresh cilantro.
  image_url: images/recipes/5ABB06A7-8C6F-4F71-8A10-05C2068E04AB.jpg
  in_trash: true
  ingredients:
  - 1/4 cup Taco seasoning
  - 1 tbsp Olive oil
  - 1 Lime, juiced
  - 2 lbs Boneless skinless chicken breasts, cut into thin slices
  - 1 Red onion, sliced thin
  - 1 Red bell pepper, sliced thin
  - 1 Yellow bell pepper, sliced thin
  - 1 Green bell pepper, sliced thin
  - Small flour tortillas, warmed, optional
  - Avocado, optional
  - Cilantro, optional
  - Salsa or hot sauce, optional
  is_pinned: false
  name: Sheet Pan Chicken Fajitas
  notes: ''
  nutritional_info: 'Per Serving

    Amount

    Calories 341

    Protein 44 g

    Carbohydrates 8 g

    Total Fat 13 g

    Dietary Fiber 1 g

    Cholesterol 135 mg

    sodium 203 mg

    Added Sugars 4 g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 min
  rating: 0
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/sheet-pan-chicken-fajitas
  total_time: ''
  uid: 1AF34881-72E3-4D4F-B417-5878981F6FF5
- categories: []
  cook_time: 20 mins
  created: '2019-10-21 15:48:31'
  description: ''
  difficulty: ''
  directions:
  - Shake together all sauce ingredients and set aside.
  - Slice the flank steak against the grain into 1/4 inch thick slices.
  - Working in two batches, toss the steak in the cornstarch and allow it to sit for
    10 minutes.
  - Heat 3-4 tablespoons of olive oil in a large pan over medium heat. I preferred
    my ceramic non-stick pan over a stainless steel skillet.
  - Working in 3 batches, cook the beef for 2 minutes per side, or until lightly browned.
    Transfer to a paper towel-lined plate while you work on the other batches.
  - After all the beef is cooked, carefully wipe excess oil from the pan with a paper
    towel. Pour the sauce into the pan, return the beef and simmer for 1-2 minutes,
    until thickened.
  - Scatter green onions over the beef and enjoy.
  - Meal Prep
  - To serve as a meal prep lunch, cook the broccoli for 5-7 minutes in the pan before
    cooking the beef.
  - Divide the rice, broccoli and Mongolian beef between four 2-cup capacity storage
    containers.
  - Storage- store in the fridge for up to 4 days.
  - Reheat- heat in the microwave until steaming hot.
  image_url: images/recipes/54ED9210-26AE-4295-8E89-087B0B94445C.jpg
  in_trash: true
  ingredients:
  - Sauce
  - 1/4 cup honey
  - 1/4 cup water
  - 2 tablespoons soy sauce (reduced sodium)
  - 2 tablespoons hoisin sauce
  - 3 cloves garlic minced
  - 1 teaspoon ginger finely chopped
  - Beef
  - 3/4 lb flank steak
  - 2 tablespoons cornstarch
  - 3-4 tablespoons oil
  - 1/4 cup green onions sliced
  - For Lunch Bowls
  - 4 cups broccoli chopped into bite-sized pieces
  - 3/4 cup uncooked rice (I use basmati)
  is_pinned: false
  name: Lighter Mongolian Beef Meal Prep
  notes: ''
  nutritional_info: 'Serving: 1lunch bowl | Calories: 473kcal | Carbohydrates: 59g
    | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 711mg
    | Potassium: 666mg | Fiber: 3g | Sugar: 21g | Vitamin A: 565IU | Vitamin C: 81.8mg
    | Calcium: 77mg | Iron: 2.6mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: 'Servings: 4'
  source: Sweetpeasandsaffron.com
  source_url: https://sweetpeasandsaffron.com/lighter-mongolian-beef-meal-prep/
  total_time: ''
  uid: 1CA50416-AB32-4740-8ABF-A83DDA1BCE26
- categories: []
  cook_time: 45 minutes
  created: '2020-12-01 00:14:40'
  description: ''
  difficulty: ''
  directions:
  - "Combine everything except for the orange blossom water in a 2-quart stainless\
    \ steel saucier. Make note of the filled saucier's weight at this stage so the\
    \ reduction can be tracked on the scale. Pur\xE9e thick skinned or fibrous fruit\
    \ with an immersion blender, or mash tender fruit with a fork or metal spatula\
    \ until swimming in juice."
  - Place over medium heat and bring to a boil, continuously stirring and scraping
    along the bottom and sides of the saucier with a flexible, heat-resistant spatula.
    This should take no longer than 5 minutes; if it seems to be moving too slowly,
    simply increase the heat.
  - Once the mixture begins to boil, continue cooking until reduced by 80g ounces
    for a thin, saucy ribbon or 120g ounces for a thick, gooey ribbon. This phase
    should take about 6 minutes; while it's natural for the timing to vary from one
    stovetop to the next, a significant delay may indicate the heat is too low.
  - "Strain the syrup into a heat-safe container and stir in the orange blossom water.\
    \ If desired, season with an additional pinch of salt, bearing in mind the syrup\
    \ will seem less sweet when frozen. Cover and refrigerate until no warmer than\
    \ 40\xB0F (4\xB0C)."
  image_url: null
  in_trash: false
  ingredients:
  - 8 ounces prepared fresh fruit, such as pitted cherries, peeled and cored pineapple,
    trimmed strawberries, or other berries; see note (volume will vary; about 225g)
  - 1 ounce lemon juice, or other acid, see note (about 2 tablespoons; 30g)
  - 6 ounces plain or lightly toasted sugar, or semi-refined sugar (about 3/4 cup
    plus 2 tablespoons; 170g)
  - 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half
    as much by volume or the same weight
  - 1/2 teaspoon orange blossom water, or other aromatics; see note
  is_pinned: false
  name: Fruit Syrup
  notes: I lowered the gram reduction as it was off... for me at least.. let's just
    rewrite the entire thing
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 5
  scale: null
  servings: About 1/2 cup, enough to swirl with 1 quart ice cream
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2018/08/fruit-syrup-for-swirled-ice-cream.html
  total_time: ''
  uid: 1CC10E73-1C40-4406-B1E7-55C3FBD17E59
- categories: []
  cook_time: 8 mins
  created: '2021-10-10 23:43:42'
  description: ''
  difficulty: ''
  directions:
  - We want to keep our baby bok choy somewhat intact, so the first thing we want
    to do is either halve or quarter each stalk (depending on the size of the bok
    choy) and wash under cold running water.
  - "Heat a large skillet or wok over medium-high heat and add the oil. Swirl to coat\
    \ the entire surface of the pan. As soon as the oil is hot, add the garlic and\
    \ the shallots, and saut\xE8 for 1-2 minutes, stirring continuously."
  - Add the bok choy, soy sauce, and sesame oil. Toss and cover. Cook for approximately
    2 minutes before uncovering, tossing, and covering. Continue to cook the bok choy
    until white parts reach desired doneness (I have found that this varies from person
    to person as some people prefer crunchier bok choy, while others prefer a more
    well-done stir-fry).
  - Sprinkle with crushed red pepper, if using, and drizzle with additional sesame
    oil, if desired.
  image_url: images/recipes/14F79D0B-1277-4620-AD2F-79ED6EACF420.jpg
  in_trash: true
  ingredients:
  - crushed red pepper (optional)
  - 1 tablespoon vegetable oil
  - 5 cloves garlic (minced)
  - 2 large shallots (minced)
  - 2 pounds baby bok choy (halved or quartered)
  - 2 tablespoon soy sauce
  - 1 teaspoon sesame oil
  - 1 teaspoon crushed red pepper
  is_pinned: false
  name: 10 Minute Garlic Bok Choy
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 2 mins
  rating: 0
  scale: null
  servings: 6 as a side
  source: Theforkedspoon.com
  source_url: https://theforkedspoon.com/bok-choy-recipe/
  total_time: ''
  uid: 1CCC695C-CFC0-4B96-B9CA-07AC58AA239B
- categories:
  - Low Carb
  cook_time: ''
  created: '2019-09-17 16:08:14'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 425 degrees F.
  - Add meat, eggs into mixing bowl. Add finely chopped scallions, garlic and onions.
    Mix it up together.
  - Add cayenne, oregano, salt, pepper and mix up again.
  - Laydown two things of 9 inch length of plastic wrap overlapping to form a square.  Try
    to flatten out the meat and create a square and then add the spinach, goat cheese,
    rosemarry to the middle.
  - Folder over depth wise and put into the 9x13 pan
  - Top with tomato paste and chopped rosemary
  image_url: images/recipes/6598F0BB-6BCF-4D7D-AF19-96C54EFE244D-66067-0000577D161B0103.jpg
  in_trash: false
  ingredients:
  - '2 lb ground beef - 80% '
  - 3 eggs
  - 6 scallions
  - 1 yellow onion
  - 6 cloves garlic
  - 4 oz mushrooms
  - 1 tsp cayenne pepper
  - 1 tbsp oregano
  - 1 tbsp course salt
  - 1 tbsp pepper
  - 8oz goat cheese
  - 4 oz raw spinach
  - 12 oz tomato paste
  - 4 tsp fresh rosemary
  is_pinned: false
  name: Meatloaf - Stuffed with Goat Cheese
  notes: 'Goes great with salad and smashed potatoes


    Used 0.5oz of Rosemarry last time it was probably a little to much


    Should do something to the top the tomato paste needs to look better'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/6598F0BB-6BCF-4D7D-AF19-96C54EFE244D-66067-0000577D161B0103.jpg
  prep_time: ''
  rating: 4
  scale: null
  servings: '8'
  source: ''
  source_url: ''
  total_time: ''
  uid: 1EDF8753-B133-47F8-8A20-672FA26F401C-90749-000086527984A507
- categories:
  - Rachael
  - Sides
  cook_time: 20 minutes
  created: '2021-10-26 16:24:25'
  description: ''
  difficulty: ''
  directions:
  - Pre-heat oven to 400 degrees F. Grease a large baking sheet with oil and set aside.
  - Scrub and cut the sweet potatoes into 1/3 inch sticks. You can go as thin or as
    thick as you would like but remember the thicker the are, the longer they will
    need to bake.
  - In a large bowl, toss sweet potatoes with olive oil, salt, pepper, and paprika.
    Place on the baking sheet in a single layer. be sure not to overlap for best results.
  - Bake fries, turning once and rotating pans once, until edges are lightly browned
    and centers are tender; 15 to 20 minutes.
  - 'To make sriracha dipping sauce:'
  - Combine the sour-cream, light mayo, and sriracha sauce in a small bowl. Mix with
    a fork until fully combine and creamy.
  image_url: null
  in_trash: false
  ingredients:
  - 4 medium sweet potatoes
  - 3 tablespoons olive oil
  - 1/2 teaspoon kosher salt
  - 1/2 teaspoon freshly ground black pepper
  - 1/4 teaspoon paprika optional
  - Sriracha Dipping Sauce
  - 1/4 cup reduced fat sour cream greek yogurt can also be used
  - 1/4 cup light mayonnaise
  - 1.5 teaspoons Sriracha sauce
  is_pinned: false
  name: Baked Sweet Potato Fries with Sriracha Dipping Sauce
  notes: would like to try and get them a little crispyer
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 3
  scale: null
  servings: 'Servings: 4 calories: author: layla'
  source: Gimmedelicious.com
  source_url: https://gimmedelicious.com/baked-sweet-potato-fries-with-sriracha-dipping-sauce/
  total_time: ''
  uid: 20EC08B6-2B49-46AB-8325-DC93B210C753
- categories: []
  cook_time: 20 min
  created: '2021-10-07 22:28:57'
  description: ''
  difficulty: ''
  directions:
  - In a small bowl, mix together all dressing ingredients. Stir until completely
    combined and set aside in refrigerator.
  - Remove the meat from the refrigerator 1 hour before grilling. This will allow
    meat to be brought to room temp.
  - Heat your grill on high for 10 minutes. While the grill is heating, pat dry your
    your meat dry with a paper towel and generously salt and pepper.
  - Place your meat on the hot grill and allow to cook without moving for 4 minutes.
    Turn and cook for 3-4 more minutes and remove. Allow to rest under tented foil
    for 10 minutes.
  - While your meat is resting, brush your lettuce, avocado and onions with olive
    oil and sprinkle with salt. Reduce the heat to medium-low and place all the vegetables
    on the grill, oiled side down. Brush the opposite side with oil. Once charring
    begins the vegetables are ready to turn. (About 2-4 minutes). Turn the lettuce
    and onions over and remove the avocado. Continue cooking until opposite side has
    some charring.
  - While still warm, roughly chop the lettuce and slice the avocado. Then, separate
    onion rings.
  - On a large platter arrange the lettuce, onions, avocado, halved tomatoes and sliced
    steak.
  - Drizzle dressing over the top and sprinkle with extra blue cheese and chives.
  image_url: images/recipes/A246F64B-911A-4839-8EEC-A55E4BBA756A.jpg
  in_trash: true
  ingredients:
  - 2 lb Skirt steak (or flat iron)
  - 2 Romaine hearts, cut in half lengthwise
  - 1 Red onion, cut into 1-inch rings, keeping rings intact
  - 2 Avocados, cut in half, pit removed
  - 1 cup Cherry tomatoes, halved
  - 3 tbsp Olive oil
  - Sea salt
  - Pepper
  - Blue cheese, for garnishing
  - Blue Cheese Dressing
  - 3/4 cup Mayonnaise
  - 1/4 cup Sour cream
  - 1 tsp Worcestershire
  - 2 tbsp Lemon juice
  - 1 tbsp White vinegar
  - 2 tbsp Chives
  - 1 tbsp Heavy cream
  - 4 oz Blue cheese, crumbled
  is_pinned: false
  name: Grilled Steak Salad with Blue Cheese Dressing
  notes: ''
  nutritional_info: 'Per Serving

    Amount

    Calories 696

    Protein 46 g

    Carbohydrates 15 g

    Total Fat 50 g

    Dietary Fiber 4 g

    Cholesterol 119 mg

    sodium 609 mg

    Added Sugars 4 g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 min
  rating: 0
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/grilled-steak-salad-with-blue-cheese-dressing
  total_time: ''
  uid: 21C0DF04-00E8-475B-965B-22070578EDF0
- categories: []
  cook_time: ''
  created: '2019-09-03 18:47:20'
  description: ''
  difficulty: ''
  directions:
  - Place Lime Dressing ingredients in a jar, shake well.
  - "Put 2 tablespoons of Dressing in a ziplock bag. Add chipotle, oregano, cumin,\
    \ salt and pepper, mix/squidge bag. Add chicken, seal and massage to coat. Marinate\
    \ 30 min \u2013 overnight."
  - "Heat 1 tbsp olive oil in skillet over medium low, cook chicken to taste (2cm\
    \ / 4/5\u201D takes around 8 minutes), getting a nice brown crust on it. Rest\
    \ 5 min then slice."
  - Add 2 tablespoons of coriander into Dressing, shake.
  - Place avocado, corn, tomato and onion in a bowl. Add remaining coriander, drizzle
    with a bit of Dressing, toss gently.
  - Place lettuce in a bowl, drizzle with a bit of Dressing, toss.
  - 'Assemble Salad: Place lettuce on a serving platter. Top with Salsa and sliced
    chicken. Drizzle with remaining Dressing. Serve.'
  image_url: null
  in_trash: true
  ingredients:
  - 'LIME DRESSING / MARINADE:'
  - 2 tbsp lime juice
  - 1 tbsp honey
  - 1/4 cup olive oil (65ml)
  - 1 garlic clove, minced
  - "\xBD tsp salt + black pepper"
  - 'CHICKEN:'
  - "2 small chicken breasts, 400g/14oz (pound or split if thicker than 2cm / 4/5\u201D\
    )"
  - 1/2 tsp EACH chipotle powder (Note 1) and oregano
  - 1/4 tsp cumin powder
  - Salt & pepper
  - 1/2 tbsp olive oil
  - 'AVOCADO SALSA:'
  - 1 avocado, chunky dice (watch video to see how I do this)
  - 1 cup cherry tomatoes, halved
  - "\xBE cup corn kernels (canned, drained)"
  - "\xBD red onion, finely chopped"
  - 'SALAD:'
  - 1/4 cup coriander / cilantro, finely chopped
  - 5 heaped cups cos / romaine lettuce, cut into bite size pieces
  is_pinned: false
  name: Mexican Avocado Chicken Salad
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: 4/1
  servings: Servings 3
  source: Recipetineats.com
  source_url: https://www.recipetineats.com/mexican-chicken-avocado-salad/
  total_time: ''
  uid: 23E91334-D7B5-4496-AB62-B10BF23F6D26
- categories: []
  cook_time: ''
  created: '2019-07-29 15:34:57'
  description: ''
  difficulty: ''
  directions:
  - '**Indonesian Kecap Manis**'
  - 1. Combine ingrediants
  - 2. Boil until thickened over low to medium heat
  - 1. Preheat oven to 180 C (350 Fahrenheit). Line baking tray with parchment paper
    and set aside.
  - 2. In a mixing bowl, add tomato paste, Sriracha, Sweet Soy Sauce and grated garlic.
    Whisk until well combined with a fork.
  - 3. Coat the chicken thigh fillets and arrange them on the prepared baking tray.
  - 4. Bake for 25 to 30 minutes and serve immediately with your choice or rice or
    salad.
  image_url: null
  in_trash: true
  ingredients:
  - 6oz tomato paste
  - 6 Tbsps Sriracha
  - 6 Tbsps Sweet Soy Sauce
  - 6 garlic cloves, grated
  - 3 pound chicken breasts
  - '**Indonesian Kecap Manis**'
  - 1 cup soy sauce
  - 1.5 cup brown sugar
  is_pinned: true
  name: 5-Ingredient Garlic Sriracha Grilled Chicken
  notes: Chicken did not crisp up at all dry chicken? less chicken per sheet?
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 24397B51-37A0-491E-BF0A-D383D9841F0A-77363-00000B41AEB12FA0
- categories: []
  cook_time: 20 mins
  created: '2021-09-02 18:30:51'
  description: ''
  difficulty: ''
  directions:
  - Adjust oven rack to 4 inches below broiler and preheat broiler to high. Place
    tomatillos, onion, and chilies on a foil-lined rimmed baking sheet. Broil until
    darkly charred and blackened on top and tomatillos are completely tender, 6 to
    12 minutes
  - Transfer vegetables and their juice to a blender, food processor, or the cup of
    an immersion blender. Add half of cilantro. Blend in pulses until a rough puree
    is formed.
  - Heat oil in a medium saucepan over high heat until shimmering. Pour salsa into
    the hot oil all at once (it will steam and sputter). Immediately start stirring
    and continue to cook, stirring, until salsa is darkened and thick enough to coat
    the back of the spoon, about 3 minutes. Remove from heat.
  - Finely chop remaining cilantro and stir into salsa. Season to taste with salt.
    Let cool, then serve. Salsa can be stored in the refrigerator for up to 5 days.
  image_url: null
  in_trash: false
  ingredients:
  - 1 1/2 pounds tomatillos, husks removed, split in half (680g; about 10 medium)
  - 1 medium white onion, peeled and split in half (about 6 ounces; 170g)
  - "2 to 4 Serrano or jalape\xF1o chilies (adjust according to spice tolerance, remove\
    \ seeds and ribs for milder spice), split in half"
  - 10 to 15 sprigs cilantro, tough lower stems discarded
  - 1 tablespoon vegetable oil
  - Kosher salt
  is_pinned: false
  name: Charred Salsa Verde
  notes: 'needed to blend a ton more.. '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: 3 cups
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa
  total_time: ''
  uid: 253315A5-61A3-421E-A6DE-C28894AC6887
- categories:
  - One Pot
  cook_time: ''
  created: '2019-07-22 13:14:48'
  description: ''
  difficulty: ''
  directions:
  - '* Season chicken breasts on both sides with Cajun seasoning. '
  - '* Using a large pan/skillet/pot (large enough for all ingredients) brown chicken
    in oil over medium-high heat for about 1 minute and transfer to a plate.'
  - '* Saute the onions in oil until translucent.  '
  - '* Add the mushrooms until they shrink down.'
  - '* Reduce heat to medium-low and add rice, peppers, chicken broth, and remaining
    Cajun seasoning and stir to combine.'
  - '* Place chicken on top of the rice, cover, and simmer for 20 minutes until liquid
    is absorbed and chicken is cooked through. '
  - '* Sprinkle with cilantro and serve.'
  image_url: null
  in_trash: false
  ingredients:
  - 2 lbs boneless skinless chicken breasts, sliced in half and pounded to even thickness
  - 2 cup rice (uncooked)
  - 36oz chicken broth
  - 3 whole bell pepper, sliced
  - 1 package of mushrooms, sliced
  - 2 red onions, diced
  - 1 bunch cilantro, chopped
  - 5 teaspoons cajun seasoning, divided
  - Cajun seasoning
  - 2 teaspoon salt
  - 2 teaspoon garlic powder
  - 3 teaspoon paprika
  - 1 teaspoon pepper
  - 1 teaspoon onion powder
  - 1 teaspoon cayenne pepper
  - 1 teaspoon oregano
  - 1/2 teaspoon red pepper flakes
  is_pinned: false
  name: Spicy Cajun Chicken & Rice
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: '8'
  source: ''
  source_url: ''
  total_time: ''
  uid: 2549B0B3-1146-4394-AD72-26938D52AC0C-6651-0000D9BC31AB47F0
- categories:
  - One Pot
  cook_time: '30'
  created: '2019-10-06 16:47:32'
  description: ''
  difficulty: ''
  directions:
  - Warm up a large pot over medium heat.  Add oil and brown ground beef.
  - 'Add onions and cook for about 2 to 3 minutes, until it starts to soften. '
  - 'Add in the green peppers, jalapeno, corn, cumin, paprika, cinnamon, salt and
    cayenne. Cook for about 5 minutes, until the veggies are all tender. '
  - Add in the tomato paste and brown rice. Cook for 1 to 2 minutes, stirring almost
    constantly.
  - Add in the drained tomatoes, black beans and veggie broth. Give the mixture a
    good stir then bring to a boil. Turn down the heat, cover and let simmer for about
    10 to 15 minutes, until almost all of the broth has been absorbed by the rice
    and rice is tender.
  - Using the same pot or transfer to a casserole dish.  Top with cheese and melt.
  - Garnish with the cilantro before serving.
  image_url: images/recipes/E3403ECD-2E20-4608-854A-1635820890A4.jpg
  in_trash: false
  ingredients:
  - 1 lb ground beef
  - 3 tablespoons olive oil
  - 2 red onions, chopped
  - "2\_green peppers, chopped"
  - '4 jalapeno, seeded and diced '
  - 32oz frozen corn kernel
  - "1\_tbsp ground cumin"
  - 1 tbsp smoked paprika
  - "\xBD\_tsp cinnamon"
  - "\xBD\_\_tsp cayenne to taste"
  - 2 teaspoon salt to taste
  - 2 (15 ounce) can black beans, drained and rinsed
  - 2 cup rice
  - "4\_cups chicken broth"
  - 6 oz tomato paste
  - 2 (14 ounce) can fire-roasted diced tomatoes, drained
  - "2\_cups freshly shredded cheddar "
  - chopped fresh cilantro, for garnish
  is_pinned: false
  name: Skillet Mexican Brown Rice Casserole
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/E3403ECD-2E20-4608-854A-1635820890A4.jpg
  prep_time: '10'
  rating: 3
  scale: null
  servings: '8'
  source: ''
  source_url: ''
  total_time: '40'
  uid: 2600BA8A-C051-4591-8443-D8BEFBAF4487-19143-000033087E7994F2
- categories: []
  cook_time: 2 hours
  created: '2021-04-17 18:52:01'
  description: ''
  difficulty: ''
  directions:
  - 1. Process tomatoes and their juice through food mill, pulse in food processor
    until pureed, or puree with hand blender. Puree should not be completely smooth,
    but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
  - 2. Combine butter and oil in medium saucepan and heat over medium-low heat until
    butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and
    cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add
    tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat
    to lowest setting (bubbles should barely be breaking the surface), and cook, stirring
    occasionally, until reduced by 1/2, about 1 hour. Discard onions and basil stems.
    Season to taste with salt. Allow to cool and store in covered container in the
    refrigerator for up to 2 weeks.
  image_url: images/recipes/8D399A9A-4E33-43D1-AD4C-A6093A08F9AF.jpg
  in_trash: false
  ingredients:
  - 1 (28-ounce) can whole peeled tomatoes
  - 1 tablespoon extra-virgin olive oil
  - 1 tablespoon unsalted butter
  - 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
  - 1 teaspoon dried oregano
  - Pinch red pepper flakes
  - Kosher salt
  - 2 (6-inch) sprigs fresh basil with leaves attached
  - 1 medium yellow onion, peeled and split in half
  - 1 teaspoon sugar
  is_pinned: false
  name: New York-Style Pizza Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: Enough for 2 to 4 (12-inch) pies, depending on how much sauce you like
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html
  total_time: ''
  uid: 265BA740-DF7A-49B3-9F5B-325FF643B599
- categories:
  - Dips
  - Vegan
  cook_time: '5'
  created: '2019-07-04 03:35:21'
  description: ''
  difficulty: ''
  directions:
  - Preheat the oven to 350 degrees F.
  - "Add hummus, hot sauce, garlic, parsley, and cheese to a food processor, and blend\
    \ until smooth. Pulse in chickpeas until the mixture is chunky and the chickpeas\
    \ have broken down a little (you\u2019ll still want a little texture here)."
  - Pour dip into a baking dish of your choosing (I have small crocks that I love),
    and bake 20-30 minutes, or until the dip is nice and hot.*
  - Top with fresh parley, and serve with corn tortilla chips or carrots!
  image_url: images/recipes/43D024F1-E309-4AB7-BAEE-96945D8AA8B9.jpg
  in_trash: true
  ingredients:
  - 8-oz. plain hummus
  - 1/2 cup Franks Red Hot
  - 3 clove garlic, minced
  - 2 Tbsp. minced fresh parsley, plus more for topping
  - 2 Tbsp nutritional yeast
  - 1 14-oz. can chickpeas, drained and rinsed well
  is_pinned: false
  name: Healthy Buffalo Chickpea Dip
  notes: '*Baking time will depend entirely on your baking dish! Just keep an eye
    on it and use your judgement!


    I used double the Franks Red Hot people thought it was to much'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: 'Yield: 3-4 servings'
  source: Fooduzzi.com
  source_url: https://www.fooduzzi.com/2016/01/healthy-buffalo-chickpea-dip/
  total_time: ''
  uid: 26E94632-A1F2-4B31-9C11-5B271E3307ED
- categories: []
  cook_time: 20 mins
  created: '2021-08-26 16:09:17'
  description: ''
  difficulty: ''
  directions:
  - "Adjust oven rack to middle position and preheat oven to 375\xB0F (190\xB0C).\
    \ In a small bowl, combine 3 tablespoons (45ml) olive oil with minced garlic and\
    \ whisk for 30 seconds. Transfer to a fine-mesh strainer set over a large bowl\
    \ and press with the back of a spoon to extract as much oil as possible, leaving\
    \ garlic behind. Reserve pressed garlic separately. Add bread cubes to garlic\
    \ oil and toss to coat. Add 2 tablespoons Parmesan cheese, season to taste with\
    \ salt and pepper, and toss again. Transfer to a rimmed baking sheet. Bake until\
    \ croutons are pale golden brown and crisp, about 15 minutes. Remove from oven\
    \ and toss with 2 more tablespoons Parmesan. Allow to cool."
  - While croutons bake, make the dressing. Combine egg yolk, lemon juice, anchovies,
    Worcestershire sauce, pressed garlic, and 1/4 cup Parmesan cheese in the bottom
    of a cup that just fits the head of an immersion blender or in the bottom of a
    food processor. With blender or processor running, slowly drizzle in canola oil
    until a smooth emulsion forms. Transfer mixture to a medium bowl. Whisking constantly,
    slowly drizzle in remaining 1/4 cup (60ml) extra-virgin olive oil. Season to taste
    generously with salt and pepper.
  - To serve, toss lettuce with a few tablespoons of dressing, adding more if desired.
    Once lettuce is coated, add half of remaining cheese and three-quarters of croutons
    and toss again. Transfer to a salad bowl and sprinkle with remaining cheese and
    croutons. Serve.
  image_url: null
  in_trash: false
  ingredients:
  - 3 tablespoons plus 1/4 cup (105ml) extra-virgin olive oil, divided
  - 2 medium cloves garlic, minced (about 2 teaspoons)
  - 3 cups hearty bread, cut into 3/4-inch cubes
  - 2 ounces finely grated Parmesan cheese (about 1 cup), divided
  - Kosher salt and freshly ground black pepper
  - 1 egg yolk
  - 1 tablespoon (15ml) juice from 1 lemon
  - 2 to 6 anchovies (see note)
  - 1 teaspoon (5ml) Worcestershire sauce (see note)
  - 1/3 cup (80ml) canola oil
  - 2 heads romaine lettuce, inner leaves only, washed and carefully dried, large
    leaves torn into smaller pieces, smaller leaves left intact
  is_pinned: false
  name: The Best Caesar Salad
  notes: The amounts of Worcestershire sauce and anchovy used can be varied according
    to taste. This recipe will make more dressing than you need for four servings.
    Extra dressing can be stored in the refrigerator for up to 1 week.
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/the-best-caesar-salad-recipe
  total_time: ''
  uid: 284E4EDF-DF61-4A64-B3C4-D4637DB3285A
- categories:
  - Sides
  cook_time: ''
  created: '2020-05-01 12:42:44'
  description: ''
  difficulty: ''
  directions:
  - Combine non-vegetable ingredients Vinegar, Oil, Sugar
  - Combine remaining and let sit for 8 hours refrigerated
  image_url: null
  in_trash: false
  ingredients:
  - 1/2 cup Vinegar
  - 1/2 cup Oil
  - 1/2 cup Sugar
  - 1 tsp Salt
  - 1 can Cut Green Beans
  - 1 can Wax Beans
  - 1 can Kidney Beans
  - 1 small Green Pepper
  - 1 small Yellow Onion
  is_pinned: false
  name: Three Bean Salad
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: null
  photos: []
  prep_time: ''
  rating: 4
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 2853CA1E-6335-44C6-81BB-B6BEF04A77A8-5107-000266589BDD226D
- categories:
  - Low Carb
  - Rachael
  cook_time: 40 min
  created: '2021-10-07 22:54:07'
  description: ''
  difficulty: ''
  directions:
  - "Heat oven to 400\xB0F with a rack in the middle position. Alternatively heat\
    \ your outside charcoal or gas grill to medium-high heat."
  - Place all ingredients for the pesto into a small food processor and pulse until
    combined. We like pesto a little bit "chunky" but tastes differ, so feel free
    to make it as smooth as you'd like. Also feel free to add more olive oil a little
    at a time if necessary. Set pesto aside**
  - In a small bowl, toss together all ingredients for the tomato bruschetta. Set
    aside to let the flavors mingle.
  - Pat the chicken dry and rub with olive oil and sprinkle with salt, pepper.
  - "5. For baking the chicken in the oven: Place the chicken breasts in a baking\
    \ dish and bake until the internal temperature of the chicken is 165\xB0 F. About\
    \ 20-30 minutes depending on the size of your chicken breast. When the chicken\
    \ is almost done baking, place a slice of fresh mozzarella on each breast. Remove\
    \ from oven when it is slightly melted but not dripping down the sides of the\
    \ chicken."
  - "For grilled chicken: Place the chicken on the grill and cook until the internal\
    \ temperature of the chicken is 165\xB0 F. When the chicken is almost done being\
    \ grilled, place a slice of fresh mozzarella on each breast. Remove from the grill\
    \ when it is slightly melted but not dripping down the sides of the chicken."
  - 6. Top the mozzarella slices with a scoop of pesto and a scoop of bruschetta.
    Serve immediately.
  - '**Pesto will keep for 1 week in refrigerator if in an airtight container. Pesto
    also freezes nicely!'
  image_url: null
  in_trash: false
  ingredients:
  - 4 Chicken breasts
  - 4 Slices fresh mozzarella
  - 2 tbsp Olive oil
  - 1 tsp Salt
  - Fresh ground black pepper, to taste
  - Basil Pesto
  - 2 cup Basil leaves
  - 1 cup Pine nuts
  - 1/2 cup Freshly grated parmesan cheese
  - 2 Cloves of garlic
  - 1/3 cup Olive oil
  - Tomato Bruschetta
  - 10 oz Cherry tomatoes, halved or quartered if large
  - 2-3 Cloves of garlic, minced
  - 1/4 tsp Pepper
  - 1/4 tsp Salt
  - 2 tbsp Olive oil
  - 1 tbsp White balsamic vinegar
  - 1 tbsp Lemon juice
  - 4 leaves Fresh basil, cut into thin strips
  is_pinned: false
  name: Pesto Chicken Bruschetta
  notes: 'more Pesto...


    2 cups of basil is a shit ton, but the correct amount... I should also specify
    grams or oz to help get it from the store..'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 min
  rating: 3
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/pesto-chicken-bruschetta
  total_time: ''
  uid: 28D975B1-9D53-4D14-8F0C-EBAA08C969D4
- categories: []
  cook_time: 40 mins
  created: '2019-06-30 17:43:31'
  description: ''
  difficulty: ''
  directions:
  - Heat oil in a large saucepan over medium-high. Add couscous; cook 3 minutes or
    until lightly toasted, stirring frequently. Add 2 1/4 cups water; bring to a boil.
    Reduce heat; cover and simmer 14 minutes or until done. Drain; rinse with cold
    water. Drain.
  - Combine yogurt and next 5 ingredients (through garlic) in a bowl. Stir in 1 tablespoon
    dill. Divide cooked couscous evenly among 4 bowls.
  - Arrange chicken, cucumber, tomatoes, red onion, and feta evenly over couscous.
    Top each serving with about 3 tablespoons yogurt mixture; sprinkle with remaining
    1 1/2 teaspoons dill.
  image_url: images/recipes/1C874353-1555-4893-815D-B9FCB8FBA365.jpg
  in_trash: true
  ingredients:
  - 1 tablespoon olive oil
  - 1 1/2 cups uncooked whole-wheat Israeli couscous
  - 2 1/4 cups water
  - 1/2 cup plain whole-milk Greek yogurt
  - 3 tablespoons whole buttermilk
  - 1 1/2 tablespoons white vinegar
  - 1/2 teaspoon kosher salt
  - 1/2 teaspoon freshly ground black pepper
  - 1 garlic clove, grated
  - 1 1/2 tablespoons chopped fresh dill, divided
  - 12 ounces skinless, boneless rotisserie chicken (white and dark meat), shredded
    (about 3 cups)
  - 1 small English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
  - 1 cup multicolored cherry tomatoes, halved
  - 1/2 cup thinly sliced red onion
  - 1 ounce feta cheese, crumbled (about 1/4 cup)
  is_pinned: false
  name: These Mediterranean Chicken and Couscous Bowls Are Endlessly Adaptable
  notes: ''
  nutritional_info: Calories 473 Fat 14g Satfat 4g Unsat 8g Protein 35g Carbohydrate
    55g Fiber 5g Sugars 4g Added sugars 0g Sodium 608mg Calcium 11% DV Potassium 14%
    DV
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: Serves 4
  source: Cookinglight.com
  source_url: https://www.cookinglight.com/recipes/mediterranean-chicken-and-couscous-bowls
  total_time: ''
  uid: 292F4B1B-C951-4329-A2F2-866D63D5FFB0
- categories: []
  cook_time: 4 hrs
  created: '2019-10-28 17:44:19'
  description: ''
  difficulty: ''
  directions:
  - 'Pre-Cook Turkey: (Do this up to 3 days in advance and refrigerate the turkey
    until you''re ready to start the slow cooker.) Heat oil in a large skillet. Add
    onion and garlic and saute until fragrant, about 3 minutes. Add turkey, chili
    powder and cumin and continue cooking until turkey crumbles and is no longer pink,
    about 4 minutes.'
  - 'Slow Cook Chili: Combine cooked turkey and all remaining ingredients (through
    the toppings). Cook on high for 4 hours or low for 6-8 hours. Taste and add salt
    and pepper, if needed.'
  - Serve with toppings of choice!
  image_url: null
  in_trash: false
  ingredients:
  - 1 Tbsp Oil
  - 1 1/2 lb Lean Ground Turkey
  - 2 Tbsp Chili Powder
  - 2 tsp Ground Cumin
  - 1 Red Onion, chopped
  - 2 cloves Garlic, minced
  - 1 lb Sweet Potatoes, cubed
  - 1/4 cup Uncooked Quinoa
  - 1 (15-oz) can Fire-Roasted Diced Tomatoes
  - 1 (15-oz) can Black Beans, drained and rinsed
  - 1 (15-oz) can Tomato Sauce (or tomato "puree")
  - 1/2 cup Low-Sodium Chicken or Vegetable Stock
  - 1/2 tsp Salt
  - 1/4 tsp Black Pepper
  - 'Optional Toppings:'
  - Shredded Cheese
  - Tortilla Chips
  - Sour Cream
  - Cilantro
  is_pinned: false
  name: Slow Cooker Turkey, Quinoa, and Sweet Potato Chili
  notes: careful not to overcook the sweet potatoes
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 3
  scale: 2/1
  servings: ''
  source: Inquiringchef.com
  source_url: https://inquiringchef.com/slow-cooker-turkey-quinoa-and-sweet-potato-chili/
  total_time: ''
  uid: 2A13975F-60DA-4CDF-92B6-A1B0A5829D73
- categories:
  - Lunch
  cook_time: ''
  created: '2019-08-07 15:17:45'
  description: ''
  difficulty: Easy
  directions:
  - Combine cilantro through salt in blender and blend smooth to taste and set aside
  - Using a 6-8 qt pot brown beef in skillet
  - Add diced mushrooms and saute until no longer letting of water
  - Add the onions and saute until soft
  - Add 3/4 cup of water and taco seasoning and mix
  - Simmer for about 5 min. then add a can of black beans
  - Simmer/brown corn in separate skillet getting rid of any water and salt to taste.  Remove
    from heat and add 1 cup of cilantro dressing and mix.
  - Salt to taste
  - Toss the amount of lettuce you want in the cilantro dressing.  Add lettuce, bell
    peppers, tomatoes, meat mixture, cheese, salsa.
  image_url: images/recipes/3DFD9354-5E2D-4655-A03E-7F2F5305E368-25508-000007BC8A08CC9E.jpg
  in_trash: false
  ingredients:
  - 2 cups(2 bunches) cilantro, chopped with stems and leaves
  - 2 cup plain Greek yogurt
  - 6 tablespoons olive oil
  - 1/4 cup lime juice (about the juice of 2 limes)
  - 2 tablespoons honey
  - 2 cloves garlic
  - 1 teaspoon kosher salt, plus more to taste
  - 2 lb Ground Beef
  - 8oz White Mushrooms; Sliced
  - 3 Sweet Onions; Diced
  - 4 cans Black Beans or 8 oz dried beans cooked
  - 3 packages Taco Seasoning(1 Hot, 2 Original is my preference)
  - 36 oz frozen Corn
  - 60 oz Romaine Lettuce; Chopped
  - 2 Yellow/Red Bell Peppers; Sliced
  - 16 oz Petite Tomatoes; Quartered
  - 32 oz Salsa
  - 8oz Cheddar Cheese; Shredded
  is_pinned: false
  name: Taco Salad
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/3DFD9354-5E2D-4655-A03E-7F2F5305E368-25508-000007BC8A08CC9E.jpg
  prep_time: ''
  rating: 5
  scale: 1/1
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 2EC2A8ED-C7DF-4601-85E7-77702226F0FD-50491-000092D9E7AB4BA0
- categories: []
  cook_time: 40 mins
  created: '2019-11-10 17:05:48'
  description: ''
  difficulty: ''
  directions:
  - 'For the onions:'
  - Soak the onions in milk for about 5 - 10 minutes.
  - In the mean time, whisk together the flour, salt and pepper in a bowl. When the
    onions are soaked coat them in the flour mixture.
  - Heat about 1/2 an inch of oil in a deep skillet, over medium-high heat. When hot
    fry the onions in batches until golden brown. Remove from oil and drain on a plate
    covered with paper towel.
  - 'For the green beans:'
  - Bring a pot of water to a boil, and boil the green beans for just 5 minutes. Drain
    and rinse with very cold water and set aside. The cold water helps keeps the bean
    bright green and pretty.
  - "Heat vegan butter in a skillet over medium-high heat. Add the mushrooms, salt\
    \ and pepper and saut\xE9 for about 5 minutes until the mushrooms have shrunken\
    \ and mushroom juices appear. Add garlic and nutmeg and cook for another minute."
  - Sprinkle flour over the mushrooms, stir and cook for another minute. Stir in the
    vegetable broth, coconut milk, and non-dairy milk. Cook for about 10 minutes until
    sauce has thickened to a creamy consistency that sticks tothe back of a spoon.
    Add in the green beans and heat through.
  - Top with onions and serve hot.
  - In a medium sauce pan, melt the butter over medium heat. Toss in the carrots,
    agave and brown sugar. Cover and let cook for 10 - 15 minutes giving them a stir
    every now and then, until carrots are fork tender. Add the thyme and lemon juice,
    stir to combine, and serve.
  - Cover the potatoes with water in a large pot and bring to a boil. Boil for 15-20
    until they are fork tender.
  - In the meantime, in a medium saucepan, combine the garlic, non-dairy milk and
    coconut milk. Bring to a simmer and cook for 10 minutes.
  - When your potatoes are cooked, drain, and return the potatoes to the pot. Mash
    and add about half of the garlic and milk mixture to the potatoes. Mix and add
    the remainder of the mixture until you reach the constancy you like. If you use
    all of the garlic and milk mixture and you would still like the potatoes softer,
    just add more coconut milk or non-dairy milk. Season with salt and serve.
  - Add all of the ingredients to a medium sauce pan. Bring to a simmer and cook for
    10-15 minutes, until the cranberries have popped and it looks all saucy and delicious.
    It will be thin, but will thicken as it cools.
  - Preheat your oven to 425F (220C).
  - Toss the Brussel sprouts with the olive oil, balsamic vinegar, garlic and salt.
  - Spread on a baking sheet and bake for about 15 minutes until Brussel sprouts are
    cooked, and some bits are almost charred.
  - Preheat oven to 425F (220C).
  - In a medium bowl whisk together flour, baking powder, and salt. Use a pastry cutter
    or a couple of forks to cut the butter into the flour until all the butter is
    mixed and the flour looks like fine crumbs. Pour in milk and stir until the dough
    just holds together. Don't over mix!
  - Lightly flour a clean surface and dump the dough on to the flour. Use your hands
    to pat the dough together and flatten until you make a disk that is about 2 inches
    deep. Don't use a rolling pin, you want to do this by hand. Use a biscuit cutter,
    an upside-down glass, or a cleaned tin can to cut out 8 biscuits, using up all
    the dough.
  - Bake for 10 - 15 minutes until the bottoms are golden brown.
  - "In a medium sauce pan melt the vegan butter over medium heat. Saut\xE9 the onion\
    \ in the butter until the onion is caramelized. If you're in a rush, you can do\
    \ this quickly, but the slower you go, the more rich the flavour will become."
  - Mix in flour and cook for 1 minute. Now whisk in the broth and cook until the
    gravy thickens. Add soy sauce or tamari to taste if needed, this will also make
    the colour a richer brown.
  - Preheat your oven to 400F (200C). Toast bread for about 10 minutes until it starts
    to brown. Check it to make sure it doesn't burn! Remove from oven and set aside.
  - Toast bread for about 10 minutes until it starts to brown. Check it to make sure
    it doesn't burn! Remove from oven and set aside.
  - Reduce oven temperature to 350F (180C). Lightly grease a casserole dish.
  - "In a large pot, heat the olive oil over medium high heat and saut\xE9 the onions,\
    \ celery, and apples until they begin to caramelize. Add in the garlic, sage,\
    \ thyme, salt and pepper and saut\xE9 1-2 minutes more until fragrant, then remove\
    \ from heat."
  - Stir in the bread cubes and 2 cups broth. Add more broth as needed until bread
    is softened but not soggy. Spread the stuffing into the casserole dish, cover
    with foil and bake for 25 minutes. Remove foil and bake another 10-15 minutes
    until top is browned.
  image_url: images/recipes/BBE41682-1870-42DA-B3CC-61BA814098B1.jpg
  in_trash: true
  ingredients:
  - 'For the fried onions:'
  - 1 large white onion, sliced into thin rings
  - 1 cup non-dairy milk (such as soy or almond)
  - 1 cup all-purpose flour (gluten-free if preferred)
  - 1 teaspoon salt
  - 1 pinch black pepper
  - Oil for frying
  - 'For the green beans:'
  - 1 lb fresh green beans, trimmed
  - 1 tablespoon vegan butter or oil
  - 1 225g button mushrooms, sliced
  - 1/2 teaspoon salt
  - 1 pinch black pepper
  - 2 cloves garlic, minced
  - 1/4 teaspoon nutmeg
  - 2 tablespoons all-purpose flour (gluten-free if preferred)
  - 1 cup vegetable broth
  - 1/2 cup full-fat coconut milk (the kind in a can)
  - 1/2 cup non-dairy milk (such as soy or almond)
  - 1 tablespoon vegan butter
  - 1 16oz bag baby carrots (3 cups)
  - 2 tablespoons agave
  - 2 tablespoons brown sugar
  - 1/2 teaspoon fresh thyme leaves
  - 2 teaspoons lemon juice
  - 8 medium yukon gold potatoes, peeled and chopped
  - 6 cloves garlic, crushed
  - 1 cup non-dairy milk (such as soy or almond)
  - 1 cup full-fat coconut milk (the kind in a can)
  - 2 teaspoons salt
  - 1 12oz bag fresh or frozen cranberries (3 cups)
  - 1 cup white sugar
  - 1 cup water
  - 1 1/2 teaspoons lemon zest
  - 1 vanilla bean or 1 teaspoon vanilla extract
  - 4 cups Brussel sprouts, cleaned and halved
  - 3 tablespoons olive oil
  - 2 tablespoons balsamic vinegar
  - 1 clove garlic, minced
  - 1/4 teaspoon salt
  - 2 cups all-purpose flour
  - 1 tablespoon baking powder
  - 1/2 teaspoon salt
  - 1/4 cup vegan butter
  - 1 cup non-dairy milk (such as soy or almond)
  - 1/4 cup vegan butter (such as Earth Balance)
  - 1 yellow onion, chopped
  - 2 tablespoons all-purpose flour (use a gluten-free flour if preferred)
  - 1 1/2 cups vegetable broth (regular or low-sodium)
  - soy sauce or tamarai to taste (optional)
  - 1 lb loaf day old bread, cubed
  - 3 tablespoons olive oil
  - 1 yellow onion, chopped
  - 4 ribs celery, chopped
  - 3 firm apples, chopped (optional)
  - 3 cloves garlic, minced
  - 1 teaspoon dried sage
  - 1 teaspoon dried thyme leaves
  - 1/2 teaspoon salt
  - 1 pinch black pepper
  - 2 - 3 cups vegetable broth
  is_pinned: false
  name: 8 Traditional Thanksgiving and Christmas Sides Made Vegan
  notes: ''
  nutritional_info: 'Calories: 195 kcal

    Calories: 195kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat:
    4g | Sodium: 791mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g | Vitamin A: 820IU
    | Vitamin C: 11.1mg | Calcium: 116mg | Iron: 2.8mg

    Calories: 51 kcal

    Calories: 226 kcal

    Calories: 131 kcal

    Calories: 92 kcal

    Calories: 168 kcal

    Calories: 126 kcal

    Calories: 245 kcal'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: 'Calories: 195 kcal'
  source: Itdoesnttastelikechicken.com
  source_url: https://itdoesnttastelikechicken.com/8-traditional-thanksgiving-christmas-sides-made-vegan/
  total_time: ''
  uid: 2EC60BB5-CDBD-426D-AC97-9DA97809E48A
- categories: []
  cook_time: 40 minutes
  created: '2020-06-20 02:18:19'
  description: ''
  difficulty: ''
  directions:
  - 1. Heat butter in a pressure cooker over medium-high heat ("sear" setting on an
    electric pressure cooker) until foaming subsides. Add onions, garlic, and ginger.
    Cook, stirring frequently, until pale brown, about 5 minutes. Add cumin, paprika,
    coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently,
    until aromatic, about 30 seconds. Add crushed tomatoes and spinach. Cover and
    cook, stirring occasionally, until spinach is wilted, about 2 minutes.
  - 2. Add half of cilantro, chicken stock, and chicken pieces. Stir to combine. Seal
    pressure cooker and heat to high pressure. Once high pressure is reached, cook
    for 15 minutes.
  - 3. Allow to cool, release pressure, remove lid, add heavy cream, drained chickpeas,
    2 tablespoons lemon juice, and simmer, stirring frequently, until sauce is thickened.
    Stir in remaining lemon juice and season to taste with salt. Serve immediately,
    garnished with remaining cilantro leaves.
  image_url: images/recipes/A80C0AFD-BF58-4956-A3EE-74DD3B25A459.jpg
  in_trash: true
  ingredients:
  - 2 tablespoons unsalted butter
  - 1 medium onion, finely diced (about 1 cup)
  - 4 cloves garlic, minced (about 4 teaspoons)
  - 1 tablespoon grated fresh ginger
  - 1 tablespoon ground cumin
  - 1 1/2 teaspoons paprika
  - 1 1/2 teaspoons ground coriander
  - 1 teaspoon ground turmeric
  - 1/4 teaspoon cayenne pepper (more or less to taste)
  - 1/2 teaspoon ground black pepper
  - 1 (15 ounce) can crushed tomatoes
  - 1 pound fresh spinach leaves, trimmed
  - 1/4 cup fresh juice from 2 to 3 lemons
  - 1/2 cup chopped fresh cilantro leaves
  - 3 pounds chicken drumsticks and thighs (4 to 6 of each)
  - 1/2 cup homemade or store-bought low-sodium chicken stock
  - 2 (15-ounce) cans chickpeas, drained
  - 1/2 cup heavy cream
  - Kosher salt
  is_pinned: false
  name: Easy Pressure Cooker Chicken and Chickpea Masala
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/01/quick-easy-pressure-cooker-chicken-and-chickpea-masala.html
  total_time: ''
  uid: 2EFA8685-3604-41E5-ABB5-A83DE7A189C9
- categories: []
  cook_time: ''
  created: '2019-11-10 17:20:42'
  description: ''
  difficulty: ''
  directions:
  - Preheat the oven to 350 degrees.
  - Prepare the pesto sauce and set aside for later.
  - Using a mandolin, (CAREFULLY!) slice the tomatoes, zucchini, and onions very thin.
  - 'Spread 1 tbsp olive oil in the bottom of a cast iron pan. Arrange veggies in
    the pan. I did this order: zucchini, tomato, zucchini, red onion, repeat.'
  - Use a silicone brush to brush the pesto sauce over all the veggies. Sprinkle Italians
    seasoning, salt, and pepper on the veggies.
  - Lay a piece of parchment paper on top of the veggies to stop them from burning.
    Bake for 30-35 minutes or until all the vegetables are soft.
  image_url: images/recipes/865D2F92-9B2F-4D68-AA0A-5360ACE4E3C9.jpg
  in_trash: true
  ingredients:
  - Pesto Sauce
  - 1 cup fresh basil leaves
  - 1 tbsp pumpkin seeds (or pine nuts)
  - 1 garlic clove, peeled
  - 2 tbsp olive oil
  - 1 Tbsp water
  - Sea salt and pepper to taste
  - Vegetables
  - 1 tbsp olive oil
  - 3 medium zucchini, sliced thin
  - 2 small red onions, sliced thin
  - 8 medium roma tomatoes, sliced thin
  - 1/4 tsp Italian seasoning
  - Sea salt and pepper to taste
  is_pinned: false
  name: Zucchini Tomato Pesto Bake
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Staceyhomemaker.com
  source_url: https://www.staceyhomemaker.com/zucchini-tomato-pesto-bake/
  total_time: ''
  uid: 2F2B792C-10E8-48AF-BE39-D51738D94566
- categories: []
  cook_time: 20 mins
  created: '2021-01-14 03:08:41'
  description: ''
  difficulty: ''
  directions:
  - Mix dough, salt, and 3/4th of the water together in a bowl with a wooden spoon.
  - The dough should be play dough like and if it sticks to your hands add more flour.  If
    the dough is dry and cracking add more water.
  - Portion out the dough into 40 gram balls about 2 tbsps of golf ball size dough
    and roll with hands until round
  - Using two piece of parchment paper use a skillet to press the dough flat into
    a tortilla or use a tortilla press.
  - Pre-heat over medium-high heat a non-stick skillet.  Using no oil add your tortilla
    for 30-60 seconds and flip.  You should have specked brown spots on the tortilla
    if not adjust heat accordingly.
  - Store tortillas on a covered plate.  Let sit for at least a few minutes to allow
    them to soften or use the first cooked tortilla first.
  image_url: null
  in_trash: false
  ingredients:
  - 2 cups (240 grams) masa harina
  - 2 cups of hot water
  - 2 teaspoon course salt
  is_pinned: false
  name: Corn Tortillas
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 25 mins
  rating: 4
  scale: 1/1
  servings: 'Yield: 15 tortillas'
  source: ''
  source_url: https:///homemade-corn-tortillas/
  total_time: ''
  uid: 30588DE1-5178-43E0-850A-5B99A983A6FC
- categories: []
  cook_time: 20 mins
  created: '2019-06-30 17:38:30'
  description: ''
  difficulty: ''
  directions:
  - Cook quinoa according to package directions and set aside to cool.
  - Combine all salad ingredients in a large bowl.
  - Shake together all vinaigrette ingredients and toss the salad in the vinaigrette.
  - Store in a sealed container in the fridge for up to 4 days.
  image_url: images/recipes/2A29089B-B196-42C2-9DDB-3D5D62C3E22D.jpg
  in_trash: true
  ingredients:
  - 1 cup quinoa (uncooked)
  - 2 bell peppers chopped
  - 2 carrots shredded
  - 2 stalks celery chopped
  - 11 oz can of corn kernels drained & rinsed
  - 19 oz canned black beans drained & rinsed
  - Citrus Lime Vinaigrette
  - 1/3 cup olive oil
  - 1/3 cup white wine vinegar
  - 2 tablespoons honey
  - zest from 1 lime
  - juice from 1 lime
  - 1/2 teaspoon dijon
  - 1/4 teaspoon salt
  is_pinned: false
  name: Refreshing Quinoa Black Bean Salad
  notes: ''
  nutritional_info: 'Serving: 1/8 of batch | Calories: 291kcal | Carbohydrates: 40g
    | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 357mg
    | Potassium: 549mg | Fiber: 8g | Sugar: 8g | Vitamin A: 72.5% | Vitamin C: 52.3%
    | Calcium: 4.5% | Iron: 15%'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: 'Servings: 8'
  source: Sweetpeasandsaffron.com
  source_url: https://sweetpeasandsaffron.com/refreshing-quinoa-black-bean-salad/
  total_time: ''
  uid: 3076E6B0-6DD2-48AA-AA37-769BFA76E6D0
- categories: []
  cook_time: 1 hr
  created: '2021-10-10 23:31:58'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 400\xB0 F."
  - Add shredded cabbage to a large cast iron skillet, braiser or roasting pan. Drizzle
    with olive oil and sprinkle with salt. Top cabbage mixture with spatchcocked chicken.
    Generously coat chicken with taco seasoning rub and place in oven.
  - "Cook for 50-60 minutes or until internal temperature reaches 165\xB0F. Remove\
    \ meat from bird or quarter bird and serve on the bone along side braised cabbage."
  - '* For a heartier meal, cube potatoes and combine with cabbage while cooking.'
  image_url: images/recipes/93F798AF-CE1F-44AC-8AF1-9A9498F855D4.jpg
  in_trash: true
  ingredients:
  - 1 Head of green cabbage, shredded
  - 2 tsp Sea salt
  - 1 tbsp Olive oil
  - 1 4-5 lb whole chicken, spatchcocked
  - 2-3 tbsp Taco seasoning rub
  is_pinned: false
  name: Skillet Roasted Chicken with Cabbage
  notes: ''
  nutritional_info: 'Per Serving

    Amount

    Calories 629

    Protein 89 g

    Carbohydrates 7 g

    Total Fat 24 g

    Dietary Fiber 3 g

    Cholesterol 269 mg

    sodium 1010 mg

    Added Sugars 4 g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 min
  rating: 0
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/skillet-roasted-chicken-with-cabbage
  total_time: ''
  uid: 309284D8-A66F-4F57-A301-BCBE70E1871C
- categories: []
  cook_time: 45 min
  created: '2021-10-10 23:32:33'
  description: ''
  difficulty: ''
  directions:
  - To make the Thai meatballs, mix all meatball ingredients (leave out canola oil)
    together until fully incorporated. If available use a stand mixer set on medium
    speed with the flat beater attachment. Heat oil in a large skillet or frying pan
    over medium heat. Using a cookie scoop or tablespoon scoop meatballs out in 2
    tbsp portions. Using your hands, gently roll and place the meatball in the oil.
    Brown the meatballs in batches of 10 on all sides, but do not cook all the way
    through. Place meatballs on a plate and set aside.
  - "To make the red curry sauce, drain off all but 1 tbsp oil from the pan. Add the\
    \ onions and saut\xE9 until soft, about 5 minutes. Add garlic and saut\xE9 2 minutes\
    \ longer. Add the Thai red curry paste and break it up as much as possible followed\
    \ by the coconut milk and stir or whisk until paste and cream are fully incorporated\
    \ and curry sauce is smooth. When your red curry sauce base is smooth, add the\
    \ lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all\
    \ the meatballs back into the Thai red curry sauce. Turn heat to a simmer, cover\
    \ the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened\
    \ and the meatballs are cooked through the center. Add fresh basil and stir to\
    \ combine."
  - Serve over your choice of rice or roasted veggies, with cilantro and crushed red
    pepper flakes for additional heat.
  image_url: images/recipes/19CBD00E-61FA-44FD-8787-40EA46F81976.jpg
  in_trash: true
  ingredients:
  - Meatballs
  - 2 lbs Ground turkey
  - 1/3 cup Finely chopped fresh basil
  - 4 Garlic cloves, minced
  - 2 Green onions, finely chopped
  - 2 tbsp Fish sauce
  - 1 tsp Red curry paste
  - 2 tbsp Sugar
  - 1 tbsp Cornstarch
  - 2 tsp Coarse kosher salt
  - 2 tbsp Canola oil
  - Curry Sauce
  - 3/4 cup Onions, finely diced
  - 4 Garlic cloves, minced
  - '2 tbsp Thai red curry paste '
  - 2 14 oz cans full fat coconut milk
  - 3 tbsp Lime juice
  - 1 tbsp Fish sauce
  - 1 tbsp Sugar
  - 1 tsp Salt (optional)
  - 1/2 cup Fresh basil, thinly sliced (optional)
  - 1/2 cup Cilantro leaves, (optional)
  - Chili flakes, (optional)
  is_pinned: false
  name: Turkey Meatballs in a Creamy Red Curry Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 min
  rating: 0
  scale: null
  servings: 'Serves: 8'
  source: Themodernproper.com
  source_url: https://themodernproper.com/turkey-meatballs-in-a-creamy-red-curry-sauce
  total_time: ''
  uid: 30DF6230-2294-4D78-A5E4-01A8F5D7BCF9
- categories: []
  cook_time: ''
  created: '2020-03-17 20:12:14'
  description: ''
  difficulty: ''
  directions:
  - "In a large saut\xE9 pan over medium heat, warm canola oil."
  - "Add the onion and saut\xE9 a few minutes until translucent, stirring constantly. "
  - Add garlic and green chiles, stirring to mix with the onion. Increase the heat
    to medium-high and add ground meat, salt and pepper.
  - Break up crumbled meat, and stir occasionally to make sure all the meat is cooked,
    approximately 3 to 5 minutes.
  - Lower the heat to medium-low, add pureed tomatoes, barbecue sauce, ketchup, mustard,
    brown sugar and cayenne powder. Stir to combine sauce with the meat, and let simmer
    until the sauce has reduced and thickened, about 10 to 12 minutes.
  - "Meanwhile, make the slaw: Using a box grater set over a medium bowl, grate carrots,\
    \ jalape\xF1os and onion. Add salt to taste, and combine with enough sour cream\
    \ to hold the slaw together."
  - Heap sloppy-joe mixture on top of the hamburger bun bottoms. Garnish sloppy joes
    with slaw, add the bun top, and serve.
  image_url: null
  in_trash: true
  ingredients:
  - 1 teaspoon canola oil
  - 1 medium onion, finely chopped
  - 3 cloves garlic, minced
  - 1 (4-ounce) can chopped green chiles
  - 1 pound lean ground beef
  - Salt and freshly ground pepper
  - "1 cup canned pur\xE9ed tomatoes"
  - 3/4 cup barbecue sauce
  - 1/2 cup ketchup
  - 1 tablespoon mustard
  - 1 to 2 tablespoons brown sugar
  - 1/2 teaspoon cayenne powder
  - 6 to 8 toasted hamburger buns, to serve
  - 'For the slaw:'
  - 3 carrots
  - "2 jalape\xF1os"
  - 1/4 small red onion
  - Salt
  - 1/4 cup to 1/2 cup sour cream
  is_pinned: true
  name: "Sloppy Joes with Carrot-Jalape\xF1o Slaw"
  notes: Rachael liked it as is, but I'm thinking the slaw could use a little acid
    and maybe drain off some of the slaw liquid?
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: ''
  servings: '6'
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2010/04/sloppy-joes-with-barbecue-sauce-carrot-jalapeno-slaw-recipe.html
  total_time: ''
  uid: 31DF4432-A725-4119-9AE9-4DFB1CBDAE44
- categories: []
  cook_time: ''
  created: '2022-01-10 15:24:39'
  description: ''
  difficulty: ''
  directions:
  - "Place a rack in middle of oven; preheat to 300\xB0. This is an important temperature\
    \ for this recipe, so if you don\u2019t have an oven thermometer already, now\
    \ is the time to get one! Pat chicken dry with paper towels. Place on a small\
    \ rimmed baking sheet. Season 1 3\xBD\u20134-lb. whole chicken all over with 1\
    \ Tbsp. Diamond Crystal or 1\xBE tsp. Morton kosher salt and lots of freshly ground\
    \ black pepper, making sure to season the inside cavity."
  - "Whisk 5 Tbsp. gochujang and \xBC cup extra-virgin olive oil in a medium bowl\
    \ until combined. Finely grate 3 garlic cloves (from one of the heads of garlic)\
    \ into gochujang oil. Peel 1 \xBD\" piece fresh ginger (a spoon can get the job\
    \ done), then grate into gochujang oil; whisk to combine."
  - "Cut what\u2019s left of the head of garlic in half crosswise. Repeat with second\
    \ head of garlic. Stuff 2 garlic halves inside cavity of chicken. Tie legs together\
    \ with kitchen twine."
  - Using a pastry brush, brush half of gochujang oil over chicken.
  - "Toss 1\xBD lb. baby Yukon Gold potatoes and remaining 2 garlic halves and 2 Tbsp.\
    \ extra-virgin olive oil in remaining gochujang oil until well coated. Season\
    \ lightly with salt and pepper and toss again to combine."
  - "Arrange potatoes in a 12\" cast-iron skillet, scooting them toward edges of pan\
    \ to make space for chicken. Nestle garlic halves (cut sides down) in center of\
    \ skillet. Place chicken over garlic\u2014as it roasts, it will infuse the fat\
    \ (and thus, the potatoes) with flavor. If any potatoes have shimmied their way\
    \ under the chicken, use tongs to arrange them around it (they won\u2019t cook\
    \ at the same rate if they\u2019re under the chicken)."
  - "Roast chicken and potatoes, turning potatoes once or twice to coat in juices\
    \ and oil that accumulate in pan, until potatoes are very tender when pressed\
    \ with the back of a spoon, and chicken skin is deep reddish-golden brown in color,\
    \ 2\xBD\u20133 hours. When you wiggle the legs of the chicken, they should feel\
    \ loose in the joints, meaning the meat is fall-apart tender. Transfer chicken\
    \ to a cutting board and let rest 10\u201315 minutes. Don't skip this step: Letting\
    \ the bird rests helps the juices in the meat to settle (in other words, it makes\
    \ the meat juicier)."
  - Meanwhile, use the back of a large spoon or a potato masher to gently smash potatoes
    in skillet, exposing some of their flesh to juices underneath so they can soak
    them up.
  - 'Finish the potatoes: Thinly slice 5 scallions on a long diagonal. Cut 2 limes
    in half. Cut 1 half into wedges and set aside. Stir 2 tsp. honey and juice of
    remaining lime half into potatoes. Taste potatoes and season with more salt if
    needed. Scatter sliced scallions over potatoes.'
  - "Carve chicken, then arrange pieces over potatoes and scallions. Serve right out\
    \ of skillet with remaining lime wedges alongside for squeezing, and squeeze out\
    \ the sweet, slow-roasted garlic cloves as you wish.\u2192 Nervous about carving\
    \ the bird? This video should help."
  - "Do Ahead: Chicken can be seasoned 12 hours ahead. Chill chicken if you\u2019\
    re not going to cook within 2 hours of seasoning."
  image_url: images/recipes/A3B63D27-9452-4B87-A724-45BEFBCFF30F.jpg
  in_trash: false
  ingredients:
  - "1 3\xBD\u20134-lb. whole chicken"
  - "1 Tbsp. Diamond Crystal or 1\xBE tsp. Morton kosher salt, plus more"
  - Freshly ground black pepper
  - 5 Tbsp. gochujang (Korean hot pepper paste)
  - "\xBC cup plus 2 Tbsp. extra-virgin olive oil"
  - 2 heads of garlic
  - "1 \xBD\" piece fresh ginger"
  - "1\xBD lb. baby Yukon Gold potatoes (about 1\xBD\" in diameter)"
  - 5 scallions
  - 2 limes
  - 2 tsp. honey
  is_pinned: false
  name: Slow-Roast Gochujang Chicken
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 servings
  source: Bonappetit.com
  source_url: https://www.bonappetit.com/recipe/slow-roast-gochujang-chicken?intcid=inline_amp
  total_time: ''
  uid: 32D1935A-345D-43FF-B2AB-BECC21D59C35
- categories: []
  cook_time: about 13 hours
  created: '2020-12-01 00:14:31'
  description: ''
  difficulty: ''
  directions:
  - Using a spring form pan, wrap the bottom piece in foil before assembly, then tear
    away the excess so the pan sits flat.  Oil pan and sides.
  - Melt butter & blend the graham cracker crumbs to small crumbles
  - In a large bowl combine graham crackers and melted butter and salt to taste.
  - Pour the graham cracker mixture into the pan and compress with a spoon.  You should
    have extra that you can push up along the sides and compress leaving only about
    half of the side of the pan uncovered.
  - "Adjust the oven rack to the middle position and preheat to 450\xB0F. "
  - 'Combine cream cheese, goat cheese, lemon juice, vanilla extract, salt, and orange
    flower water in the bowl of a stand mixer fitted with a paddle attachment. Do
    not add the sugar at this time. '
  - Mix on low until roughly combined, then increase to medium and cream until no
    lumps of cheese remain, and the mixture is perfectly smooth; about 5 minutes.
    Halfway through, pause to scrape the bowl and beater with a flexible spatula.
  - 'Reduce speed to medium-low, add the sugar all at once, and mix only until well
    combined. '
  - In a 1-quart stainless steel pot, bring the cream to a full boil. Continue to
    next step while heating cream.
  - Remove the bowl from the stand mixer and place a single-mesh sieve over the bowl,
    then crack in the eggs, and whisk until they pass through. Discard any clots of
    chalazae that remain trapped in the strainer. Resume mixing on low until well
    combined, then scrape the bowl and beater once more.
  - 'While mixing on low, add the hot cream all at once in a steady stream, and mix
    a few seconds more. '
  - Bring cold batter to room temperature before baking.
  - Pour batter into pan. Bounce a spoon across the surface to dislodge any air bubbles
    that may have slipped through. Place in oven on a baking sheet.
  - 'Bake until the cheesecake is puffed and dry to the touch around the edges, about
    20 minutes.  The cheesecake is done when the center registers 150 degrees. If
    oven is at 450 the cheesecake should begin to brown.  If it does not brown next
    time increase the temperature.  If the browning is uneven rotate the baking sheet. '
  - 'Turn off the oven, open the door, and let it stand ajar 10 minutes. '
  - "Close the door and set the oven to 250\xB0F. Continue baking until the outer\
    \ edge of the cheesecake feels firm, though the innermost ring of cheesecake will\
    \ wobble quite freely if you shake the pan, about 35 minutes. Very center registers\
    \ 150F on a digital thermometer. "
  - Let the cheesecake cool for 15 minutes, then run a thin knife or offset spatula
    around the sides to loosen (this helps the cake settle evenly as it cools). Continue
    letting it cool at room temperature for at least 1 hour (or up to 4) before covering
    it to refrigerate until cold to the core, at least 12 hours.
  - 'Combine the fresh fruit and warmed fruit syrup or jam in a large bowl, and gently
    fold with a flexible spatula until the fruit is well coated and glistening. '
  - 'Cut the cheesecake with a large chef''s knife dipped in hot water; for clean
    and tidy portions of cheesecake, pause to clean the blade under hot running water
    between each slice. '
  - Top with spoonfuls of the sauced fruit, if using, or other toppings and sauces
    as desired.
  image_url: null
  in_trash: false
  ingredients:
  - 'For the Graham Cracker Crust:'
  - 8 ounces graham cracker crumbs (about 2 cups)
  - '4 ounce unsalted butter, melted '
  - Pinch of salt
  - 'For the Cheesecake:'
  - "32 ounces full-fat cream cheese, such as Philadelphia, brought to about 70\xB0\
    F/21\xB0C (about 4 cups; 905g)"
  - "8 ounces fresh goat cheese (not pre-crumbled), brought to about 70\xB0F/21\xB0\
    C (about 1 cup; 225g)"
  - 1/2 ounce lemon juice, freshly squeezed (about 1 tablespoon; 15g)
  - 1/2 ounce vanilla extract (about 1 tablespoon; 15g)
  - 1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half
    as much by volume or the same weight
  - 1/4 teaspoon orange flower water
  - 14 ounces plain or toasted sugar (about 2 cups; 395g)
  - 6 large eggs (about 10 1/2 ounces; 300g)
  - 6 ounces heavy cream (about 3/4 cup; 170g)
  - 'To Serve:'
  - 16 ounces (volume will vary; 455g) fresh fruit, such as pitted and halved cherries,
    blueberries, sliced peaches, small strawberries, or some assortment thereof, optional
  - 1 recipe (about 1/2 cup) complementary Fruit Syrup or jelly, for saucing the fruit,
    optional
  is_pinned: true
  name: New York Cheesecake
  notes: '

    Can I make the crust with less butter?'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: about 1 hour
  rating: 5
  scale: null
  servings: One 8- by 4-inch round cheesecake, or about 16 slices
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2019/07/epic-new-york-cheesecake-from-bravetart.html
  total_time: ''
  uid: 3504B52F-1289-4D30-B26A-FF111A7C28DD
- categories: []
  cook_time: 1 hour 15 minutes
  created: '2021-03-14 18:41:55'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to center position and preheat oven to 450\xB0F/230\xB0C\
    \ (or 400\xB0F/200\xB0C if using convection). Heat 2 quarts (2L) water in a large\
    \ pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce;\
    \ 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer,\
    \ and cook until a knife meets little resistance when inserted into a potato chunk,\
    \ about 10 minutes after returning to a boil."
  - 2. Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic,
    and a few grinds of black pepper in a small saucepan and heat over medium heat.
    Cook, stirring and shaking pan constantly, until garlic just begins to turn golden,
    about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a
    large bowl. Set garlic/rosemary mixture aside and reserve separately.
  - "3. When potatoes are cooked, drain carefully and let them rest in the pot for\
    \ about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with\
    \ infused oil, season to taste with a little more salt and pepper, and toss to\
    \ coat, shaking bowl roughly, until a thick layer of mashed potato\u2013like paste\
    \ has built up on the potato chunks."
  - 4. Transfer potatoes to a large rimmed baking sheet and separate them, spreading
    them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using
    a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn
    potatoes. Continue roasting until potatoes are deep brown and crisp all over,
    turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  - 5. Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced
    parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
  image_url: images/recipes/E76494EA-2C4C-4085-B915-AAA91CDCE100.jpg
  in_trash: true
  ingredients:
  - Kosher salt
  - 1/2 teaspoon (4g) baking soda
  - 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters,
    sixths, or eighths, depending on size (see note)
  - 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
  - Small handful picked rosemary leaves, finely chopped
  - 3 medium cloves garlic, minced
  - Freshly ground black pepper
  - Small handful fresh parsley leaves, minced
  is_pinned: false
  name: The Best Crispy Roast Potatoes Ever
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Serves 6 to 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
  total_time: ''
  uid: 365408A6-4E7E-4D16-96B0-492EE333B544
- categories: []
  cook_time: 20 minutes
  created: '2020-09-02 14:29:57'
  description: ''
  difficulty: ''
  directions:
  - 1. Light one chimney full of charcoal. When all the charcoal is lit and covered
    with gray ash, pour out and arrange the coals on one side of the charcoal grate.
    Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively,
    set half the burners on a gas grill to the highest heat setting, cover, and preheat
    for 10 minutes. Clean and oil the grilling grate.
  - 2. Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl.
    Season to taste with salt and pepper. Transfer half of mixture to a separate container
    and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.
  - 3. Place chicken directly over the hot side of the grill, cover, and cook, rotating
    the pieces occasionally (but not flipping them), until the chicken is almost completely
    cooked through and only a few pink spots remain on the top side, about 4 minutes.
    Flip chicken and cook on second side until just done, about 30 seconds. Transfer
    to a serving platter. Re-whisk reserved marinade and pour it over the chicken.
    Serve immediately.
  image_url: null
  in_trash: false
  ingredients:
  - 3 medium cloves garlic, minced (about 1 tablespoon)
  - 3 tablespoons minced fresh rosemary
  - 2 tablespoons fresh juice from 2 lemons
  - 6 tablespoons extra-virgin olive oil
  - Kosher salt and freshly ground black pepper
  - 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets
  is_pinned: false
  name: Five-Minute Grilled Chicken Cutlets with Rosemary, Garlic, and Lemon
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html
  total_time: ''
  uid: 36BFF5A7-7ACE-4294-A9F2-697C2460F439
- categories: []
  cook_time: 15 minutes
  created: '2019-12-17 18:20:46'
  description: ''
  difficulty: ''
  directions:
  - In a medium saucepan of boiling salted water, cook penne until just short of al
    dente, about 1 minute less than the package recommends.  When finished drain and
    keep 1 cup of pasta water.
  - Brown ground beef in separate pan and sit aside.
  - Meanwhile, in a large skillet, combine oil, garlic, and pepper flakes. Cook over
    medium low heat until garlic is very lightly golden, about 5 minutes.
  - 'Add tomatoes, stir to combine, and bring to a simmer. '
  - When pasta is ready, transfer it to sauce and add ground beef.
  - 'Add about 1/4 cup pasta water to sauce and increase heat to bring pasta and sauce
    to a vigorous simmer. '
  - 'Cook, stirring and shaking the pan and adding more pasta water as necessary to
    keep sauce loose, until pasta is perfectly al dente, 1 to 2 minutes longer.  Adding
    extra olive oil to coat the pasta if desired stirring well to emulsify. '
  - 'Continue cooking pasta until sauce thickens and begins to coat noodles, then
    remove from heat and toss in cheese and parsley, stirring vigorously to incorporate. '
  - Season with salt and serve right away with additional grated Parmesan.
  image_url: images/recipes/5B4A010F-1BBB-4E51-8669-0B3CD769B668.jpg
  in_trash: false
  ingredients:
  - 1 lb penne pasta
  - 1 lb ground beef
  - 3 tbsp extra-virgin olive oil
  - 4 medium clove garlic, crushed
  - '1 tbsp crushed red pepper '
  - 28oz can whole peeled tomatoes, crushed by hand
  - 2 oz finely grated Parmesan cheese
  - Small handful minced flat-leaf parsley leaves
  - salt to taste
  is_pinned: false
  name: Penne with Arrabbiata Sauce
  notes: '

    '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/5B4A010F-1BBB-4E51-8669-0B3CD769B668.jpg
  prep_time: 15 minutes
  rating: 4
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/02/penne-pasta-arrabbiata-sauce-recipe.html
  total_time: 30 minutes
  uid: 36D8CA1A-42F7-4AF5-A438-7C0E1A528786
- categories: []
  cook_time: 15 min
  created: '2021-12-13 15:12:51'
  description: ''
  difficulty: ''
  directions:
  - Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl
    or zip-seal bag.
  - Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours.
  - Remove chicken from marinade and discard marinade. Place chicken on a grill or
    pan heated to medium-high heat. Let chicken cook until it is no longer pink on
    the inside, about 6-7 minutes per side (or until it has reached an internal temperature
    of 165 degrees F).
  - Serve chicken in tacos, burritos, on salads or rice.
  image_url: images/recipes/E3DCB6E1-9502-4CC7-A1DB-A71745405C97.jpg
  in_trash: false
  ingredients:
  - 1 pound Boneless, Skinless chicken thighs or breasts we prefer thighs
  - 2 cloves garlic minced
  - 1 tablespoon lime juice optional
  - 1 tablespoon olive oil
  - 1 tablespoons chili powder
  - 1 teaspoon cumin
  - 1 teaspoon paprika
  - 1 teaspoon salt
  - 1/2 teaspoon oregano
  - 1/4 teaspoon black pepper
  - 1 teaspoon corn starch optional
  is_pinned: false
  name: The Best Grilled Chicken for Tacos, Burritos, or Salads
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 min
  rating: 0
  scale: null
  servings: '4'
  source: Gimmedelicious.com
  source_url: https://gimmedelicious.com/the-best-taco-grilled-chicken/
  total_time: ''
  uid: 37D1E85E-0C3A-4B9B-893E-80CE398B4D1F
- categories:
  - Vegan
  cook_time: 15 minutes
  created: '2019-11-27 21:46:06'
  description: ''
  difficulty: ''
  directions:
  - Add vegan cream cheese, sun-dried tomatoes, spinach, garlic, vegan parmesan cheese,
    salt, and pepper to a mixing bowl and mix thoroughly to combine.
  - Divide filling between two flour tortillas and spread into an even layer all the
    way to the edge. Top each with half of the fresh basil leaves (leaving one edge
    bare so the tortilla can stick to itself). Press basil down slightly to adhere.
  - Tightly roll up tortillas from one end to another, starting from the end with
    basil all the way to the edge, working toward the end that's slightly bare.
  - Once rolled up, squeeze gently to compact everything and lay seam-side down for
    slicing.
  - Use a serrated knife to gently cut tortillas into 1/2-inch slices. Between the
    two tortillas, you should have a total of 20-22 pinwheels (amount as original
    recipe is written // adjust if altering batch size).
  - Arrange on a serving platter and serve immediately, or chill for up to 24 hours,
    covered in the fridge. Leftovers keep well in the refrigerator, covered, for 2-3
    days, though best when fresh.
  image_url: null
  in_trash: false
  ingredients:
  - 8 ounces vegan cream cheese (I love Trader Joe's brand)
  - 1/2 cup lightly packed sun-dried tomatoes (dry, not in oil // chopped // plus
    more for topping)
  - 1/4 cup fresh frozen spinach
  - 2 large cloves garlic, minced (2 cloves yield ~2 Tbsp or 12 g)
  - 1/4 cup vegan parmesan cheese (plus more for serving)
  - 1 pinch each sea salt and black pepper
  - 2 large flour tortillas (ensure vegan friendliness on package)
  - 24 fresh basil leaves (divided)
  is_pinned: false
  name: Sun-Dried Tomato and Basil Pinwheels
  notes: '


    Careful not to use more dried tomatoes

    rewrite to not be vegan... and add note about replacing with vegan parm and vegan
    cream cheese'
  nutritional_info: ''
  on_favorites: true
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 4
  scale: 5/2
  servings: ''
  source: Minimalistbaker.com
  source_url: https://minimalistbaker.com/sun-dried-tomato-and-basil-pinwheels/
  total_time: ''
  uid: 3BC3B064-1E87-42FC-A5AD-B6CBD508073C
- categories: []
  cook_time: ''
  created: '2022-05-02 17:47:40'
  description: ''
  difficulty: ''
  directions:
  - Mix dressing in a large bowl
  - Add all other ingredients and mix
  image_url: images/recipes/21B4D6D9-365E-4FB3-8725-3E4EFA03092D.jpg
  in_trash: false
  ingredients:
  - Dressing
  - 2 tbsp brown sugar
  - 1 tbsp granulated sugar
  - 1 tsp mustard powder
  - 1/2 tsp kosher salt
  - 1/2 tsp black pepper, ground
  - 1/2 tsp celery seed
  - 1/4 cup distilled white vinegar
  - 2 tbsp vegetable oil
  - Slaw
  - 1 lb green cabbage
  - 1 large carrot, peeled
  - 1 small white onion, diced
  - 1/2 bell pepper, diced
  - 1 jalapeno, diced
  is_pinned: false
  name: Coleslaw from Meathead
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/21B4D6D9-365E-4FB3-8725-3E4EFA03092D.jpg
  prep_time: ''
  rating: 4
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 3BCCC3C9-69F8-44C0-8C8D-896DA2B2D534
- categories:
  - Salad Dressing
  cook_time: ''
  created: '2019-06-30 11:11:47'
  description: ''
  difficulty: ''
  directions:
  - Prepare dressing by adding all of the ingredients to a bowl or jar and whisking
    to combine. Refrigerate until ready to serve.
  image_url: null
  in_trash: true
  ingredients:
  - '* 3 tbsp olive oil'
  - '* 2 tbsp white vinegar'
  - '* 1 lemon, juice of'
  - '* 1 tsp dijon mustard'
  - '* 2 tsp Italian seasoning'
  - '* 1/4 tsp sea salt'
  - '* 1/4 tsp ground pepper'
  is_pinned: false
  name: Italian Salad Dressing
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 3CE0F3ED-8C4D-4A32-8EF6-1270017F1AAF-64411-0000B19DA6CFAD09
- categories: []
  cook_time: 6 hours, plus overnight to soak beans
  created: '2021-01-24 01:57:32'
  description: ''
  difficulty: ''
  directions:
  - 1. Place beans, 6 tablespoons kosher salt (or 3 tablespoons table salt), and water
    in a large plastic container or bowl. Allow to soak at room temperature at least
    8 hours, or overnight. Drain and rinse soaked beans.
  - 2. Add dried chilies to a large heavy-bottomed Dutch oven or stockpot and cook
    over medium-high heat, stirring frequently, until slightly darkened with an intense,
    roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies, place in
    a small bowl, and set aside. Alternatively, place dried chilies on a microwave-safe
    plate and microwave on high power in 15-second increments until chilies are pliable
    and toasted-smelling, about 30 seconds total.
  - "3. Season short ribs on all sides with salt and pepper. Add oil to Dutch oven\
    \ and heat over high heat until smoking. Add half of short ribs and brown well\
    \ on all sides (it may be necessary to brown ribs in 3 batches, depending on size\
    \ of Dutch oven\u2014do not overcrowd pan), 8 to 12 minutes total, reducing heat\
    \ if fat begins to smoke excessively or meat begins to burn. Transfer to a large\
    \ rimmed baking sheet or plate. Repeat with remaining short ribs, browning them\
    \ in the fat remaining in Dutch oven. Once all short ribs are cooked, transfer\
    \ all rendered fat into a small bowl and reserve separately. Allow short ribs\
    \ to cool at room temperature."
  - "4. Meanwhile, return Dutch oven to medium-high heat and add 1 cup (240ml) chicken\
    \ broth, using a flat wooden spoon or stiff spatula to scrape browned bits off\
    \ of bottom of pan. Reduce heat until chicken broth is at a bare simmer, add toasted\
    \ chilies to liquid, and cook until chilies have softened and liquid is reduced\
    \ by half, 5 to 8 minutes. Transfer chilies and liquid to a blender. Add anchovy,\
    \ Marmite, soy sauce, tomato paste, ground spices, coffee, and chocolate and blend\
    \ at high speed, scraping down sides as necessary, until a completely smooth pur\xE9\
    e has formed, about 2 minutes. Set chili pur\xE9e aside."
  - "5. Trim meat from short rib bones and hand-chop into rough 1/2-inch to 1/4-inch\
    \ pieces (finer or larger, as you prefer), reserving bones separately. Add any\
    \ accumulated meat juices to chili pur\xE9e."
  - "6. Heat 4 tablespoons (60ml) rendered beef fat (if necessary, add vegetable oil\
    \ to reach 4 tablespoons) in a large Dutch oven or heavy-bottomed stockpot over\
    \ medium heat until shimmering. Add onions and cook, stirring frequently, until\
    \ softened but not browned, 6 to 8 minutes. Add fresh chilies, garlic, and oregano\
    \ and cook, stirring frequently, until fragrant, about 1 minute. Add chili pur\xE9\
    e and cook, stirring frequently and scraping bottom of pot, until chili mixture\
    \ begins to fry and leaves a coating on bottom of pan, 2 to 4 minutes. Add chicken\
    \ stock, chopped beef, beef bones, and bay leaves. Bring to a simmer, scraping\
    \ bottom of pan to loosen browned bits. Reduce heat to lowest possible setting,\
    \ add beans, and cook, with cover slightly ajar, until beans are almost tender,\
    \ about 1 hour. Add crushed tomatoes and cider vinegar and cook, with cover slightly\
    \ ajar, until beans and beef are fully tender and broth is rich and lightly thickened,\
    \ 2 to 3 1/2 hours longer, adding water if necessary to keep beans and meat mostly\
    \ submerged (a little protrusion is okay)."
  - 7. Using tongs, remove and discard bay leaves and bones. (At this point, any excess
    meat still attached to the bones can be removed, chopped, and added back to the
    chili, if desired.) Add vodka (or bourbon), hot sauce, and brown sugar and stir
    to combine. Season to taste with kosher salt, ground black pepper, and additional
    vinegar.
  - 8. Serve immediately, or, for best flavor, allow to cool and refrigerate overnight,
    or up to 1 week in a sealed container. Reheat and serve with desired garnishes.
  image_url: null
  in_trash: false
  ingredients:
  - 1 pound (450g) dried dark red kidney beans
  - Kosher salt
  - 4 quarts (3.8L) water
  - 3 whole ancho, pasilla, or mulato chilies, seeded and torn into rough 1-inch pieces
    (about 1/2 ounce)
  - "2 whole New Mexico red, California, coste\xF1o, or choricero chilies, seeded\
    \ and torn into rough 1-inch pieces (about 1/8 ounce)"
  - "1 whole cascabel, \xE1rbol, or pequin chili, seeded and torn in half"
  - 5 pounds (2.3kg) bone-in beef short ribs, trimmed of silver skin and excess fat
  - Freshly ground black pepper
  - 2 tablespoons (30ml) vegetable oil
  - 1 quart (900ml) low-sodium chicken broth (preferably homemade), divided
  - 2 whole anchovy fillets
  - 1 teaspoon (5ml) Marmite
  - 2 teaspoons (10ml) soy sauce
  - 2 tablespoons (30ml) tomato paste
  - 1 1/2 tablespoons whole cumin seeds, toasted, then ground
  - 1 1/2 teaspoons whole coriander seeds, toasted, then ground
  - 2 whole cloves, toasted and ground
  - 1 star anise, toasted and ground
  - 1 tablespoon extra-finely ground coffee beans
  - 1 ounce chopped unsweetened chocolate
  - 1 large yellow onion, diced fine (about 1 1/2 cups)
  - "3 fresh Thai bird chilies or 1 jalape\xF1o, finely chopped"
  - 4 cloves garlic, minced (about 1 tablespoon)
  - 1 tablespoon dried oregano leaves
  - 2 bay leaves
  - 1 (28-ounce; 794g) can crushed tomatoes
  - 1/4 cup (60ml) cider vinegar, plus more to taste
  - 1/4 cup (60ml) vodka or bourbon
  - 1 tablespoon (15ml) Buffalo-style hot sauce, such as Frank's RedHot (or more to
    taste)
  - 2 tablespoons dark brown sugar
  - 'For the Garnish (all suggestions optional):'
  - Scallions, sliced finely
  - Cheddar, Jack, or Colby cheese, grated
  - Sour cream
  - "Jalape\xF1o or Poblano peppers, diced and seeded"
  - Onion, diced
  - Avocado, diced
  - Saltines
  - Fritos
  is_pinned: false
  name: The Best Chili Ever
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: null
  servings: Serves 6 to 10
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2010/01/the-best-chili-recipe.html
  total_time: ''
  uid: 3DEF0A9A-4D60-4C43-B20B-C7BF3D455334
- categories: []
  cook_time: 10 minutes
  created: '2022-02-03 13:16:07'
  description: ''
  difficulty: ''
  directions:
  - In a large bowl, whisk together all the marinade/dressing ingredients to blend,
    then separate out half to use as the dressing. Set the dressing aside until ready
    to serve the salad. You can put it in a mason jar with a lid so you can shake
    it to blend.
  - Place the chicken in the large bowl with the remaining marinade and turn to coat
    on all sides. Cover and marinate for at least 30 minutes, or longer if you have
    the time, in the refrigerator.
  - "Meanwhile, prepare the veggies for the salad and arrange them in a large serving\
    \ bowl, leaving out the avocados until just before serving so it doesn\u2019t\
    \ brown."
  - Once the chicken has marinated, heat a large cast iron skillet over medium high
    heat and add a little oil, then sprinkle the skillet with a bit of sea salt. Gently
    shake excess marinade from the chicken, leaving a coating for flavor, and arrange
    in the hot skillet. Discard any remaining marinade at this time.
  - "Cook the chicken about 5-6 minutes per side, or until it reaches an internal\
    \ temperature of 165\xB0F. You might need to adjust the heat to avoid burning\
    \ the outside. Once done, remove the chicken to a cutting board and allow it to\
    \ rest while you slice the avocados and arrange in the serving bowl with the rest\
    \ of the salad. Slice the chicken and arrange it around the salad, then drizzle\
    \ all over with the saved dressing (shake or mix the dressing first) and toss\
    \ as desired. Serve with lemon wedges if desired. Enjoy!"
  image_url: null
  in_trash: false
  ingredients:
  - 'chicken + marinade/dressing:'
  - 1 1/2 lbs boneless skinless chicken breasts or tenderloins
  - 1/3 cup olive oil or avocado oil
  - Finely grated zest of one lemon
  - 1/4 cup freshly squeezed lemon juice about the juice of 2 lemons
  - 2 tablespoons red wine vinegar
  - 4 cloves garlic minced
  - 2 tablespoons dried oregano or Balanced Bites Greek Seasoning Blend
  - 1 teaspoon fine sea salt
  - 1/4 teaspoon cracked black pepper
  - 'salad:'
  - 2 hearts of romaine washed and roughly chopped
  - 2 med/large cucumbers quartered lengthwise and sliced
  - 1 cup cherry tomatoes sliced in half
  - 1 medium green bell pepper thinly sliced
  - 1 red onion thinly sliced
  - 3/4 cup pitted and sliced Kalamata olives
  - 1 large avocado (or 2 small ones) sliced
  - Lemon wedges for garnish
  is_pinned: false
  name: Greek Chicken Salad {Paleo, Whole30, Keto}
  notes: ''
  nutritional_info: 'Calories: 264kcal Carbohydrates: 8g Protein: 20g Fat: 17g Saturated
    Fat: 3g

    Trans Fat: 1g Cholesterol: 54mg Sodium: 596mg Potassium: 708mg Fiber: 4g

    Sugar: 3g Vitamin A: 2773IU Vitamin C: 25mg Calcium: 44mg Iron: 1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 3
  scale: 1/1
  servings: 'Servings: 8 servings'
  source: Paleorunningmomma.com
  source_url: https://www.paleorunningmomma.com/greek-chicken-salad-paleo-whole30/
  total_time: ''
  uid: 3E1B9239-5278-4D6E-AD6C-F3CD407F717F
- categories: []
  cook_time: 4 hrs
  created: '2019-12-22 22:29:20'
  description: ''
  difficulty: ''
  directions:
  - 'Combine all ingredients for the chili in the bowl of a slow-cooker and give it
    a stir to combine. Cook until the beans are tender and chicken falls apart easily,
    3-4 hours on high or 7-8 hours on low. (Note: dried beans can vary in cook time
    depending on how long they''ve been stored, so plan for the higher end of the
    cook time range if you think yours might have sat on the shelf for a bit.)'
  - Shred the chicken with a fork, allowing some large pieces to remain. Season with
    salt and pepper. (If you want a creamier chili, you can stir in 1/3 cup sour cream
    or plain yogurt.)
  - Ladle soup in to bowls and serve with any (or all!) the toppings you like.
  image_url: images/recipes/6F47F5C3-5DF1-4218-87E4-2AAE93831ED2.jpg
  in_trash: true
  ingredients:
  - 'For the Chili:'
  - 1 lb Dried White Beans (like cannellini)
  - 1 1/4 lb Chicken Breasts
  - 12 oz jarred Salsa Verde (we like Trader Joe's version)
  - 1/2 Yellow Onion, chopped
  - 3 cloves Garlic, chopped
  - 1 tsp Ground Cumin
  - 1 tsp Chili Powder
  - 6 cups Low-Sodium Chicken Stock
  - 'For Serving (optional):'
  - Fresh Lime Juice
  - Sharp Cheddar Cheese, shredded
  - Avocado, cubed
  - Cilantro, chopped
  - Sour Cream
  - Tortilla Chips
  is_pinned: false
  name: Slow-Cooker White Chicken Chili
  notes: ''
  nutritional_info: 'Serving: 1g | Calories: 401kcal | Carbohydrates: 52g | Protein:
    52g | Fat: 3g | Cholesterol: 80mg | Sodium: 1217mg | Fiber: 16g | Sugar: 5g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 3
  scale: null
  servings: 'Serving: 1'
  source: Inquiringchef.com
  source_url: https://inquiringchef.com/slow-cooker-white-chicken-chili/
  total_time: ''
  uid: 3F7092D0-85EB-4555-801C-02C02B0DA2E9
- categories: []
  cook_time: ''
  created: '2019-08-19 12:28:09'
  description: ''
  difficulty: Easy
  directions:
  - Add sliced steak to a large greased skillet and brown over medium heat 2-3 minutes
  - "Saut\xE9 onions"
  - "Saut\xE9 peppers"
  - In a medium bowl whisk together water, sugar, ketchup, vinegar, red pepper flakes,
    and garlic. Add to pan with the steak and peppers and stir to coat. Cover and
    bring to a boil.
  - 'In a small bowl stir together cold water and corn starch till dissolved. '
  - 'Add to pan and stir until thickened. '
  - Serve over cooked rice.
  image_url: images/recipes/6B6178F9-CE41-4F94-9C35-537435ECB64D-74711-00007A22C926DBBE.jpg
  in_trash: true
  ingredients:
  - 3 lbs flank steak or skirt steak, sliced into trips (half inch, by inch)
  - 2 red pepper thinly sliced
  - 2 green pepper thinly sliced
  - 1 onion, sliced
  - 2/3 cup water
  - 2/3 cup sugar
  - 3/4 cup ketchup
  - 8 tbsp rice vinegar (or white vinegar)
  - 2 tsp red pepper flakes
  - 8 cloves minced garlic
  - 4 tbsp cold water + 2 tablespoon corn starch
  - 3 cups dry rice cooked, for serving
  is_pinned: true
  name: Quick Beijing Beef
  notes: last time I made it using baking soda in the meat and the flavor was odd
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '2': images/recipes/6B6178F9-CE41-4F94-9C35-537435ECB64D-74711-00007A22C926DBBE.jpg
  prep_time: ''
  rating: 4
  scale: null
  servings: '6'
  source: ''
  source_url: ''
  total_time: '1'
  uid: 40E3BA9E-D605-462A-B793-FDAD4973AF05-18447-000330E256ECECB3
- categories: []
  cook_time: 25 mins
  created: '2022-01-17 20:16:11'
  description: ''
  difficulty: ''
  directions:
  - In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce
    and lime juice together until well combined. Spoon 4 tablespoons of marinade out
    of the bowl and reserve to use for later as a dipping sauce.
  - Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2
    hours (if time allows), in the refrigerator.
  - Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan)
    over medium heat. Sear the chicken in two batches (I do 3 thighs per batch), on
    both sides along with any sauce leftover in the bowl, until the chicken is cooked
    through and no longer pink in the middle; the skin is crisp and golden browned,
    and the underside is charred slightly (chicken will char slightly due to the honey).
    Transfer chicken to a warm plate, tent with foil and allow to rest for 5 minutes.
  - 'OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat,
    stirring occasionally while mixing all of the pan juices through the sauce.'
  - 'OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices
    left over in the pan, and pour reserved sauce over each chicken (this option ensures
    a slightly spicier end result).'
  - Serve chicken immediately along with the sauce. Garnish with sliced green onion,
    sesame seeds and lime wedges. Serve with steamed veggies, over rice or noodles.
  image_url: images/recipes/C3816DC2-6561-40E5-A22F-6CD1E180464C.jpg
  in_trash: true
  ingredients:
  - 1/4 cup honey
  - 2 tablespoons Sriracha (Asian Chile sauce)*
  - 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
  - 2 tablespoons rice wine vinegar
  - 1 1/2 tablespoons low sodium soy sauce
  - 1 tablespoon freshly squeezed lime juice
  - 6 boneless chicken thighs with or without skin
  - 1 tablespoon cooking oil
  - Salt and pepper to season (If desired)
  - Sliced green onions (or shallots in Australia), to serve
  - Sesame seeds to serve
  - Lime wedges to serve
  is_pinned: true
  name: Honey Garlic Sriracha Chicken
  notes: ''
  nutritional_info: 'Calories: 318kcal | Carbohydrates: 13g | Protein: 18g | Fat:
    21g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 336mg | Potassium: 262mg
    | Sugar: 11g | Vitamin A: 90IU | Vitamin C: 4.8mg | Calcium: 14mg | Iron: 0.9mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 mins
  rating: 0
  scale: null
  servings: ''
  source: Cafedelites.com
  source_url: https://cafedelites.com/honey-garlic-sriracha-chicken/
  total_time: ''
  uid: 434AEAF8-6EDD-4F24-8107-BD38623FFB1D
- categories: []
  cook_time: 5 minutes
  created: '2020-08-25 23:45:45'
  description: ''
  difficulty: ''
  directions:
  - Whisk cream cheese, butter, sugars, vanilla, and cinnamon together.
  - Add milk a tablespoon at a time to even out consistency. You want the sauce to
    be thick enough to coat a fry, but you can also tweak it to your personal preference.
  - Serve with sweet potato fries. Try to not drink this with a straw.
  - Enjoy!
  image_url: images/recipes/85502F12-EE45-40E4-BF35-0729C990113B.jpg
  in_trash: true
  ingredients:
  - 2 ounces of softened cream cheese
  - 2 tablespoons of softened butter
  - 1 tablespoon of brown sugar
  - 2 tablespoons of powdered sugar
  - 1/2 teaspoon of vanilla
  - 1/2 teaspoon of cinnamon
  - "2\u20133 tablespoons of milk"
  is_pinned: true
  name: Cinnamon Dipping Sauce for Sweet Potato Fries
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Extrablackolives.com
  source_url: https://extrablackolives.com/2013/08/sinful-cinnamon-dipping-sauce.html
  total_time: ''
  uid: 4373ECFF-B225-4B47-8755-86BF2C74540C
- categories: []
  cook_time: 2 hrs 30 mins
  created: '2021-09-09 16:46:37'
  description: ''
  difficulty: ''
  directions:
  - Season eggplant slices lightly on both sides with salt. Place double layer of
    paper towels or clean kitchen towel on large plate and lay single layer of eggplant
    slices on top. Top with 2 more layers paper towels or clean kitchen towel. Top
    with second large plate and place another layer of paper towels and eggplant on
    top. Top with third large plate. Microwave on high power until eggplant is easily
    compressed, about 3 minutes (be careful, plates will be hot).
  - Working one piece of eggplant at a time, press firmly between paper towels until
    compressed. Set aside on a large tray. Repeat microwaving and pressing steps until
    all eggplant slices are compressed.
  - Puree tomatoes and their juice in a food mill, blender, or food processor until
    no pieces larger than 1/16th of an inch remain. Heat olive oil and butter in a
    large saucepan over medium high heat until butter is melted. Add garlic, 2 teaspoons
    oregano, and pepper flakes and cook, stirring constantly until fragrant, about
    2 minutes. Add tomatoes, onion, half of parsley, and half or basil, bring to a
    simmer, turn heat to low, and cook until reduced by half, about 1 hour. Stir in
    half of remaining parsley and basil and season to taste with salt. Remove the
    onion and discard. Set aside.
  - Place flour in one wide mixing bowl, eggs and 1 teaspoon salt in second wide mixing
    bowl, and breadcrumbs, remaining 2 teaspoons oregano, and 1/4 up parmesan in third
    bowl. Working with one slice at a time, dredge eggplant in flour, dip in egg,
    and coat in seasoned bread crumbs. Transfer breaded eggplant to rimmed baking
    sheet.
  - "Preheat oven to 375\xB0F and adjust oven rack to center position. Line clean\
    \ rimmed baking sheet with double layer of paper towels. In a 12-inch non-stick\
    \ or cast iron skillet, heat oil to 375\xB0F. Carefully slide 3-4 eggplant slices\
    \ into hot oil in single layer. Cook, shaking pan occasionally until first side\
    \ is golden brown and crisp, about 2 1/2 minutes. Using tongs, carefully flip\
    \ eggplant and continue cooking, stirring occasionally until second side is crisp,\
    \ about 1 1/2 minutes longer. Transfer slices to paper-towel lined baking sheet\
    \ and season immediately with salt. Repeat with remaining eggplant slices."
  - In a 9- by 13-inch glass baking dish, spread 1/4 of tomato sauce over bottom.
    Add 1/3 of eggplant slices in single layer (they may overlap a little bit). Press
    down to form even layer. Add 1/4 of tomato sauce and spread evenly. Evenly spread
    1/3 of mozzarella and 1/3 of remaining parmesan over sauce. Repeat with two more
    layers each of eggplant, sauce, and cheese, reserving 1/4 cup of parmesan at the
    end.
  - Cover with foil and bake for 20 minutes. Remove foil and bake until light golden
    brown and bubble on surface, about 20 minutes longer. Remove from oven and sprinkle
    remaining parmesan over the top. Allow to rest for fifteen minutes, sprinkle with
    remaining parsley and basil, and serve.
  image_url: null
  in_trash: false
  ingredients:
  - 2 1/2 pounds Italian eggplant (about 3 or 4 medium), sliced into 1/2-inch slices
    lengthwise
  - Kosher salt
  - 1/4 cup extra-virgin olive oil
  - 2 tablespoons butter
  - 6 cloves garlic, grated on a microplane grater
  - 4 teaspoons dried oregano
  - 1/2 teaspoon red pepper flakes
  - 2 (28-ounce) cans whole peeled tomatoes packed in juice
  - 1 large onion, peeled and split in half
  - 1/4 cup minced fresh parsley leaves
  - 1/4 cup minced fresh basil
  - 1 1/2 cups all-purpose flour
  - 3 eggs, thoroughly beaten
  - 6 ounces panko-style bread crumbs
  - 4 ounces finely grated parmesan (about 2 cups)
  - 1 1/2 cups vegetable oil
  - 1 pound grated whole milk mozzarella (about 4 cups)
  is_pinned: false
  name: All-American Eggplant Parmesan
  notes: Rachael really liked it
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: ''
  servings: 8 to 10 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/all-american-eggplant-parmesan-recipe
  total_time: ''
  uid: 43CDC618-6EFE-48DC-950B-F59C2840B630
- categories:
  - Vegan
  cook_time: 25 minutes
  created: '2019-11-10 17:20:33'
  description: ''
  difficulty: ''
  directions:
  - '* Cook cauliflower florets on the stove for 15 mins.'
  - "* Heat a skillet with a bit of oil or just with vegetable broth, that\u2019s\
    \ up to you. Add onions and green beans and cook them."
  - '* When the cauliflower is done, give it into a bowl of a blender or food processor,
    add coconut milk, nutritional yeast, season with salt and pepper. Then blend until
    really creamy and smooth. '
  - '* Mix olive oil, bread crumbs, and garlic clove, along with nutritional yeast.'
  - "Last, assembling is an easy play as always: start with the green bean mix, followed\
    \ by the mashed cauliflower, and end with the topping. Bake for around 15 minutes\
    \ at 405\xB0F, done."
  image_url: images/recipes/E54FB569-77AD-445A-9F9F-AE669898A91D.jpg
  in_trash: true
  ingredients:
  - 3/4 cup coconut milk
  - 1/2 cup nutritional yeast
  - 1 cauliflower
  - salt, pepper
  - 14 oz green beans, trimmed
  - 1 onion, diced
  - topping of my Kale Pasta Casserole + 1/4 cup nutritional yeast (I also added two
    more cloves of garlic in the topping, because I love garlic so much!)
  - bread crumbs
  - 1 tb olive oil
  - 1 clove garlic
  is_pinned: false
  name: Mashed Cauliflower Green Bean Casserole
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: 1/1
  servings: 'Yield: 8'
  source: Contentednesscooking.com
  source_url: https://www.contentednesscooking.com/mashed-cauliflower-green-bean-casserole/
  total_time: ''
  uid: 44EA1C6E-CEC4-4CED-AC85-B0FC52536908
- categories: []
  cook_time: 40 minutes
  created: '2019-11-10 17:20:52'
  description: ''
  difficulty: ''
  directions:
  - CHIPOTLE SAUCE
  - To make the dressing add all of the ingredients to a small bowl or jar and whisk
    until combined.
  - CHICKPEAS & SQUASH
  - "Preheat oven to 420\xB0F/ 215\xB0C."
  - Add the diced butternut squash and chickpeas to a medium sized bowl and pour the
    chipotle sauce over the top. Use a spoon to mix it all together until everything
    is evenly coated. Spread the squash chickpeas in a single layer out on a large
    baking sheet and place in the oven to roast for 35-40 minutes or until the squash
    is tender and caramelize on the outside. Halfway through roasting take turn the
    tray around in the oven and give everything a quick stir.
  - When the squash and chickpeas are almost done in the oven get the kale ready.
    Place the chopped kale in a big salad bowl. Drizzle 1 tablespoon of olive oil
    and sprinkle a small pinch of the sea salt over the kale and massage the leaves
    with your hands by lightly scrunching big handfuls at a time. This should take
    about 30 seconds before the leaves grow darker in color and fragrant.
  - After you have removed the squash and chickpeas from the oven, let cool for about
    5 minutes before adding to the kale. Top with the pepitas and toss everything
    to combine and enjoy.
  image_url: images/recipes/BB592CEB-44BD-4FCF-AA2C-0C1D57F92B59.jpg
  in_trash: true
  ingredients:
  - SALAD
  - 1 very large bunch of kale, ribs removed and chopped
  - 1 tablespoon extra virgin olive oil
  - pinch of chipotle smoked sea salt or regular sea salt
  - 1 can chickpeas, 400 grams, rinsed and drained
  - "1 medium butternut squash, about 2 pounds, sliced into \xBE-inch cubes"
  - 1/4 cup pepitas, pumpkin seeds without the shell
  - CHIPOTLE SAUCE
  - 1 tablespoon chipotle paste
  - 4 tablespoons extra virgin olive oil
  - 1 large clove garlic or 1 teaspoon crushed
  - 1 teaspoon Raw Spice Bar Chipotle Smoked Sea Salt or regular sea salt
  - 1 pinch red chili pepper flakes
  - 1 tablespoon lime juice, about half a lime
  is_pinned: false
  name: Spicy Kale and Chipotle Chickpea and Roasted Butternut Squash Salad
  notes: 'This can be eaten hot or cold - keeps well in the fridge for up to 3 days.


    Peeling the butternut squash is optional'
  nutritional_info: 'Amount Per Serving: CALORIES: 391 SATURATED FAT: 3g SODIUM: 333mg

    CARBOHYDRATES: 44g FIBER: 9g SUGAR: 5g PROTEIN: 10g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: 'Yield: 4 servings'
  source: Asaucykitchen.com
  source_url: https://www.asaucykitchen.com/chickpea-roasted-butternut-squash-salad/
  total_time: ''
  uid: 46C02797-E92E-43C2-9463-F3E033593F00
- categories: []
  cook_time: ''
  created: '2020-06-03 01:57:56'
  description: ''
  difficulty: ''
  directions:
  - To prepare the potatoes, scrub them clean if dirty and rinse under running water.
    Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch
    oven or soup pot.
  - Fill the pot with water until the potatoes are submerged and covered by 1 inch
    of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil
    over medium-high heat and continue cooking until the potatoes are very easily
    pierced through by a fork (smaller potatoes are done around 20 minutes, and medium
    around 25 minutes).
  - "While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle\
    \ 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil\
    \ so it\u2019s evenly distributed over the sheet."
  - When the potatoes are done, drain them in a large colander and let them cool for
    about 5 minutes, until they can be handled safely.
  - "Evenly distribute the potatoes over the prepared baking sheet, and use a potato\
    \ masher or a serving fork to gently smash each potato to a height of about \xBD\
    \ inch. (Thinner potatoes are more crispy.)"
  - "Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle\
    \ the garlic powder, onion powder and remaining \xBC teaspoon salt over the potatoes.\
    \ Finally, sprinkle them lightly with freshly ground black pepper."
  - Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes.
    Sprinkle them with chopped fresh herbs, and serve hot.
  image_url: images/recipes/DDDCA070-42D4-4B3F-A31D-65EB982CC6CB.jpg
  in_trash: true
  ingredients:
  - 2 pounds small-to-medium red or yellow potatoes
  - "1 tablespoon plus \xBC teaspoon fine sea salt, divided"
  - 4 tablespoons olive oil, divided
  - "\xBC teaspoon garlic powder"
  - "\xBC teaspoon onion powder"
  - Freshly ground black pepper, to taste
  - 2 tablespoons chopped fresh parsley, chives and/or green onion
  is_pinned: false
  name: Crispy Smashed Potatoes
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Cookieandkate.com
  source_url: https://cookieandkate.com/crispy-smashed-potatoes-recipe/
  total_time: ''
  uid: 4768ED20-505F-4945-BCBE-61173DF66014
- categories: []
  cook_time: 40 minutes
  created: '2020-07-17 22:23:43'
  description: ''
  difficulty: ''
  directions:
  - "1. Heat the oven to 375\xB0F (190\xB0C/gas 5)."
  - 2. Put the carrots in a roasting pan. In a small bowl, whisk together the olive
    oil, honey, and 2 teaspoons vinegar. Pour over the carrots. Season with 1/2 teaspoon
    salt and a generous grinding of pepper. Toss gently to combine. Roast the carrots
    for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are
    tender and browned in spots.
  - 3. Transfer to a serving dish and sprinkle a few more drops of vinegar and some
    sea salt on top. Serve hot or warm.
  image_url: images/recipes/879A8CAB-12AA-4BB8-BB09-B25CCDC8F045.jpg
  in_trash: true
  ingredients:
  - 1 pound (455 g) carrots, cut in half crosswise, each half cut lengthwise into
    quarters
  - 2 tablespoons extra-virgin olive oil
  - 1 tablespoon good-quality flavorful honey
  - 2 teaspoons aged balsamic vinegar, plus more for sprinkling
  - 1/2 teaspoon coarse sea salt, plus more for sprinkling
  - Freshly ground black pepper
  is_pinned: true
  name: Honey-Balsamic Roasted Carrots From 'The Glorious Vegetables of Italy'
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/09/honey-balsamic-roasted-carrots-recipe-from-the-glorious-vegetables-of-italy-cookbook-domenica-marchetti.html
  total_time: ''
  uid: 47995BD6-2616-4C88-9845-91FE2719755D
- categories:
  - Rachael
  cook_time: ''
  created: '2019-09-09 08:19:23'
  description: ''
  difficulty: ''
  directions:
  - Whisk together steak seasoning and Italian seasoning. Rub seasoning mix all over
    the roast. Grease a slow cooker. Add roast, beef broth, potatoes, carrots, onions,
    and celery. Cover and cook on low for 9 hours or on high for 6 hours.
  - Minutes before serving, prepare the gravy. Drain liquid from slow cooker into
    a medium sauce pan. Add salt, pepper, garlic powder, and onion powder. Bring to
    a boil.
  - Whisk together corn starch and cold water. Add to sauce pan and reduce heat to
    medium-low. Allow to thicken for 3-5 minutes.
  - Place roast on a large plate or serving platter. Use a fork to gently pull apart
    the roast. Pour gravy over roast (and veggies if desired) and serve. Enjoy!
  image_url: null
  in_trash: true
  ingredients:
  - 3 lb chuck or rump roast
  - 2 cups chicken broth
  - 1 pound baby carrots
  - 2 pounds potatoes red, chopped into 2 inch pieces
  - 1 large white or yellow onion, cut into chunks
  - 2 bunches stalk celery, chopped
  - 2 tbsp steak seasoning
  - 1 tbsp Italian seasoning
  - '1 tsp garlic powder '
  - 1 tsp onion powder
  - 2 tsp salt
  - 1 teaspoon black pepper
  - 3 tbsp cold water + 3 tbsp corn starch
  is_pinned: true
  name: Slow Cooker Beef Roast
  notes: '* Instapot 45 min roast + 6 mins vegetables


    * Rachael said it was perfect'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 48060FF5-7F79-42AD-8357-050FE7DBD72C-26919-000081362AE904BA
- categories: []
  cook_time: ''
  created: '2020-06-20 02:05:37'
  description: ''
  difficulty: ''
  directions:
  - 1. In a small dry saucepan, toast hazelnuts over medium-high heat, until they
    just start to brown and become fragrant, about 1 1/2 to 2 minutes. Remove from
    heat and immediately transfer to mortar and crush with pestle to form coarse powder.
    (Alternatively, use a spice grinder.)
  - 2. Trim and discard ends of cucumbers. Cut each cucumber in half lengthwise and
    then into thin slices. Place sliced cucumbers in a medium mixing bowl.
  - 3. Using a whisk or fork, thoroughly mix mustard oil and lime juice in small bowl
    and pour over cucumbers. Add toasted hazelnuts and pepper flakes. Stir to combine.
    Season to taste with salt. Serve immediately.
  image_url: images/recipes/793A90D7-2A85-4EAC-A696-389270C15B30.jpg
  in_trash: true
  ingredients:
  - 1/2 cup (2 oz; 60g) raw hazelnuts or peanuts, skinned
  - 2 English cucumbers (25 oz; 700g)
  - 2 tablespoons (30ml) mustard oil
  - 2 tablespoons (30ml) lime juice, from 1 lime
  - 2 teaspoons (1/8 oz; 4g) red pepper flakes
  - Kosher salt
  is_pinned: false
  name: Mustard Oil-Dressed Cucumber Salad
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: Serves 4 as a side salad.
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2020/02/cucumber-salad-mustard-oil-dressing.html
  total_time: 10 min
  uid: 4A71E729-51FF-4ECC-A342-EB376D4CFA4C
- categories: []
  cook_time: 45 minutes
  created: '2021-03-09 19:02:47'
  description: ''
  difficulty: ''
  directions:
  - 'Prepare the dough: Measure the flour, water, olive oil, salt and yeast into a
    large mixing bowl. Mix together with your hand or a dough scraper until it forms
    a shaggy, sticky ball with no dry patches. Cover the bowl using a damp towel or
    plastic wrap, and let the dough rest for 5 minutes.'
  - Wet your hand, and reach down between the side of the bowl and the dough, as though
    you were going to lift the dough out, but instead of lifting, stretch the bottom
    of the dough up, and fold it over the top. Repeat three more times, turning the
    bowl 90 degrees each time. Cover the bowl again for 5 minutes, then repeat the
    folding-and-resting process three more times. After the fourth time, cover the
    bowl, and let the dough rest, undisturbed, for 40 minutes, then transfer the bowl
    to the fridge for at least 12 hours or up to 72 hours.
  - 'About 3 hours before you want to eat the pizza, get ready for assembly: Pour
    the olive oil into a well-seasoned 9- or 10-inch cast-iron skillet, and use your
    fingers to coat the inside of the pan, including the sides. Transfer the dough
    to the pan, and turn it once to coat both sides with the oil. After coating the
    dough in oil, press the dough to the edges of the pan, dimpling it with your fingertips.
    If the dough shrinks back, cover it and let it rest for about 15 minutes, then
    repeat the pressing and dimpling. At this point, you should be able to smush the
    dough out and into the edges of the pan, but if not, give it one more 15-minute
    rest before trying again. Cover the dough, and let it rise for 2 hours at room
    temperature. It will look soft and jiggle when you gently shake the pan.'
  - "Place one rack at the bottom of the oven and one toward the top (about 4 to 5\
    \ inches from the top heating element), then heat the oven to 450 degrees. When\
    \ you\u2019re ready to bake the pizza, sprinkle a scant 1 cup mozzarella evenly\
    \ over the crust. Cover the entire dough so none is showing, then dollop small\
    \ spoonfuls of the sauce over the cheese. Sprinkle the remaining mozzarella on\
    \ top, and bake on the bottom rack of the oven for 18 to 20 minutes, until the\
    \ cheese is bubbling and the bottom and edges of the crust are a rich golden brown.\
    \ (Use a spatula to check the bottom.) If the bottom is brown but the top still\
    \ seems pale, transfer the pizza to the top rack, and bake for 2 to 4 minutes\
    \ longer. On the other hand, if the top seems fine but the bottom\u2019s not browned\
    \ to your liking, leave the pizza on the bottom rack for another 2 to 4 minutes."
  - Remove the pizza from the oven, and place the pan on a heatproof surface. Carefully
    run a table knife or spatula between the edge of the pizza and side of the pan
    to prevent the cheese from sticking as it cools. Let the pizza cool very briefly;
    as soon as you feel comfortable doing so, carefully transfer it from the pan to
    a cooling rack or cutting surface. If garnishing with hard cheese and herbs, add
    those now. Serve the pizza anywhere from medium-hot to warm, and use kitchen shears
    or a large pair of scissors to cut it into wedges.
  image_url: images/recipes/70DC3262-8798-46DE-AE9E-405B668FC6B8.jpg
  in_trash: false
  ingredients:
  - 'FOR THE DOUGH:'
  - "1 \xBE cups plus 2 tablespoons/240 grams all-purpose flour"
  - "\xBE cup/180 milliliters lukewarm water"
  - 1 tablespoon olive oil
  - "\xBE teaspoon kosher salt"
  - "\xBD teaspoon instant or active dry yeast"
  - 'FOR THE ASSEMBLY:'
  - "1 \xBD tablespoons olive oil"
  - 6 ounces mozzarella, grated (about 1 1/4 loosely packed cups)
  - "\xBD cup/120 grams tomato sauce or pizza sauce"
  - Freshly grated hard cheese, such as Parmesan or pecorino, for garnish (optional)
  - Fresh herbs, such as basil, marjoram or oregano, for garnish (optional)
  is_pinned: false
  name: Cheesy Pan Pizza
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Yield 1
  source: Cooking.nytimes.com
  source_url: https://cooking.nytimes.com/recipes/1021193-cheesy-pan-pizza
  total_time: ''
  uid: 4A80C056-45CB-43A1-A7D1-3DA8AA212836
- categories:
  - Rachael
  cook_time: 3hrs 20mins
  created: '2019-10-15 16:50:47'
  description: ''
  difficulty: ''
  directions:
  - In a dutch oven or pot Put the cold butter in a cold pan with the diced onion,
    and slowly bring to a simmer on medium heat.
  - This brings out the sweetness of the onions.
  - Simmer for about 10 minutes.
  - Add minced garlic and simmer 2 more minutes.
  - Add next 3 ingredients.
  - Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
  - Bring to a simmer on the stove top.
  - Cook for 1 hour or until potatoes are tender
  image_url: null
  in_trash: false
  ingredients:
  - 3/4 cup butter
  - 2 medium onion, diced
  - 8 garlic cloves, minced
  - 1.5 teaspoon thyme leaves
  - 1  teaspoon ground sage
  - 5 tbsp Whole Grain Mustard
  - ground black pepper, to taste
  - 1.5 lbs baby potatoes, quartered
  - 32 oz bag sauerkraut
  - 2 lb beef kielbasa, cut into 1/2 inch pieces (two if you're an insane sausage
    lover)
  is_pinned: false
  name: Sauerkraut and Kielbasa
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 min
  rating: 3
  scale: null
  servings: 'Serves: 4'
  source: Food.com
  source_url: https://www.food.com/recipe/grandpas-sauerkraut-and-kielbasa-110223?oc=linkback
  total_time: ''
  uid: 4BE795FC-1497-414A-BF9D-836B36DA8267
- categories: []
  cook_time: ''
  created: '2020-08-25 23:16:47'
  description: ''
  difficulty: ''
  directions:
  - Sweet Potato Fries
  - First, preheat your oven to 425 degrees F.
  - Next, wash the potatoes and cut them lengthwise into fries. (julienning)
  - Then, place the fries into a large mixing bowl and toss them with the oil and
    salt.
  - Last, place them on a sheet pan and let them bake in your preheated oven for 30
    minutes or until they slightly crisp.
  - Cinnamon and Brown Sugar Dipping Sauce
  - First, while the fries cook, place a small saucepan on your stovetop over medium-low
    heat.
  - Next, add the brown sugar, cinnamon, and the heavy cream to the butter.
  - Then, as the butter melts, whisk everything together into a sauce.
  - Last, serve the dipping sauce with your fries.
  image_url: images/recipes/476B3BB4-2B3C-4C92-8C08-385BB07746C3.jpg
  in_trash: true
  ingredients:
  - Sweet Potato Fries
  - 2 Large Sweet Potatoes (sliced, approx. 260g)
  - 1 Teaspoon Season Salt (or other salty seasoning mix)
  - 1 Tablespoon Extra Virgin Olive Oil (for tossing)
  - Cinnamon and Brown Sugar Dipping Sauce
  - 5 Tablespoons Unsalted Butter
  - 4 Tablespoons Brown Sugar
  - 1 Teaspoon Ground Cinnamon
  - 1/4 Cup Heavy Whipping Cream
  is_pinned: true
  name: Sweet Potato Fries with Cinnamon Sugar Dipping Sauce
  notes: The calorie count listed is based on the ingredients in the dish. Actual
    calorie count may vary due to portion sizes and substitutions. The sweet potato
    fries should be served hot. I would not recommend making this recipe ahead. The
    fries can be stored in your fridge in a sealed container for up to two days.
  nutritional_info: 'Calories: 401kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g
    | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 686mg | Potassium: 600mg |
    Fiber: 5g | Sugar: 19g | Vitamin A: 24775IU | Vitamin C: 4mg | Calcium: 80mg |
    Iron: 1.1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Tornadoughalli.com
  source_url: https://tornadoughalli.com/sweet-potato-fries-cinnamon-sugar-dipping-sauce/
  total_time: ''
  uid: 4C01D7D8-F904-48E7-BB8A-656FF649B67E
- categories: []
  cook_time: ''
  created: '2019-09-20 07:54:54'
  description: ''
  difficulty: ''
  directions:
  - Cut large breasts in half and pound to even thickness
  - In a large saucepan over a medium heat, melt the cooking fat. Once melted, add
    in the chicken pieces and cook until golden brown on all sides. Remove the chicken
    and put aside until later.
  - "Add the onions to the same saucepan and cook in the remaining juices. Once they\
    \ have saut\xE9ed and begun to brown, add the garlic and cook for a few minutes\
    \ together."
  - 'Add in the chicken broth. '
  - Add in the carrots, mushrooms, and chicken, along with any juices from where the
    chicken was resting.
  - Season to taste with salt and pepper.
  - Bring to a simmer and lower to low keeping a simmer.
  - Cook for approximately 30 minutes.
  - Mix corn starch with heavy whipping cream and whisk into pot
  - Stir coconut milk, green onions, celery, and peas.
  - Bring to a simmer and cook for 2 more minutes
  image_url: images/recipes/9E12E4CE-C865-4348-8619-A118C8D57567.jpg
  in_trash: false
  ingredients:
  - 4lbs boneless skinless chicken breast
  - 6 tbsp butter or other fat
  - 2 onions, chopped
  - 8 cloves garlic, minced
  - 32oz chicken broth
  - 32oz baby carrots, halved
  - 2 bunch celery stalks, chopped
  - 16oz white button mushrooms, sliced
  - 1 can full-fat coconut milk
  - 8oz heavy creamer
  - 6 tablespoons corn starch
  - 1 bunch green onions, sliced
  - 12oz frozen green peas
  - Sea salt and freshly ground black pepper to taste
  is_pinned: false
  name: Creamy Chicken Stew
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/9E12E4CE-C865-4348-8619-A118C8D57567.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: ''
  source: ''
  source_url: http://paleodietlifestyle.com/quick-and-creamy-chicken-stew/
  total_time: ''
  uid: 4E9D98A5-08FD-4198-8ABB-C0B810619F9A-54951-0000F0F870E19635
- categories: []
  cook_time: 4 hours
  created: '2020-02-23 17:33:38'
  description: ''
  difficulty: ''
  directions:
  - Rinse ribs and dry COMPLETELY with paper towels.
  - Douse dry ribs with liquid smoke if using and rub it in.
  - Lightly coat ribs in olive oil.
  - Mix together seasoning and sprinkle generously over ribs, front and back. (You
    don't have to use all of seasoning mix)
  - Massage the spices into the ribs, adding more olive oil to help distribute the
    spices well if needed.
  - Place the ribs in a large ziplock bag or covered bowl and marinate in the fridge
    for 1-2 hours.
  - Preheat the oven to 250 F.
  - Place the ribs on a foil lined baking tray in a single layer.
  - Add another piece of foil on top to create a pouch for the ribs to cook in. Be
    sure to seal the edges of the foil so that it's tight and steam won't seep out.
  - Bake on the middle rack of 3 1/2 -4 hours. (Mine only needed 3 1/2 hours) Check
    on it after the 3 1/2 hour mark. The oven temperature is very low so you can afford
    to cook it a bit longer without worry)
  - When the ribs are done to your liking, drain off the excess fat.
  - Brush the ribs with desired amount of BBQ sauce.
  - Broil on low until the sauce is sticky. (this won't take long so keep an eye on
    it)
  - Serve hot and enjoy!!
  image_url: images/recipes/F5AA65AE-AC5A-400E-AADC-9076096E07DB.jpg
  in_trash: true
  ingredients:
  - 3 lbs meaty beef ribs (grass-fed)
  - Liquid smoke optional
  - 2-4 tablespoons olive oil
  - 1 tablespoon garlic powder
  - 1 tablespoon onion powder
  - 1 tablespoon cajun seasoning
  - 2 tablespoons dark brown sugar packed
  - 1 teaspoon chili powder
  - "1 teaspoon salt can use smoked salt as well. (I used 1 \xBD teaspoons because\
    \ we kinda like our ribs a tad salty)"
  - 1 teaspoon paprika
  - 2 teaspoons oregano
  - Favorite BBQ Sauce I only used a few tablespoons of Sweet Baby Ray's
  is_pinned: false
  name: Oven Baked Bbq Beef Ribs
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: Servings 4
  source: Divascancook.com
  source_url: https://divascancook.com/easy-oven-baked-beef-ribs-recipe-bbq/
  total_time: ''
  uid: 4EE2DD4C-2966-4EF4-A49C-C0273F77DE9C
- categories: []
  cook_time: 95 minutes
  created: '2020-08-26 00:25:34'
  description: ''
  difficulty: ''
  directions:
  - 1. Combine all chiles in a medium microwave-safe bowl and cover with water. Microwave
    on full power for 2 minutes. Remove bowl from microwave and allow chiles to soak
    for 10 minutes. Using immersion blender or upright blender, blend soaked chiles
    until smooth, adding soaking water as needed to keep texture loose.
  - 2. Melt butter over medium-high heat in Dutch oven. When foaming subsides, add
    onions and garlic. Cook, stirring frequently, until onions are softened but no
    browned, about 6 minutes. Add ground spices and oregano and continue to cook,
    stirring frequently, until aromatic, about 1 1/2 minutes. Add tomato paste, soy
    sauce, anchovy, Marmite (if using), and sugar, and cook, stirring frequently until
    paste begins to stick to bottom of pan, about 1 1/2 minutes.
  - 3. Remove pan from heat and add 2 cups of chicken broth. Scrape up any browned
    bits from bottom of pan with wooden spoon. Add ground beef and break up using
    whisk until mixture is completely homogeneous (no large chunks of beef should
    remain). Add remaining chicken stock and return to stovetop and set over medium
    high heat. Cook, whisking frequently, until mixture comes to a simmer. Cover with
    lid slightly ajar, reduce heat to low, and cook for 75 minutes, stirring occasionally,
    until mixture is thick and intense.
  - 4. Combine masa harina and 2 tablespoons water in a small bowl and mix until homogeneous.
    Add masa mixture, hot sauce, and bourbon to chili and stir to combine. Bring to
    a boil and simmer until thickened, about 2 minutes. Season to taste with salt
    and serve immediately on top of burgers, hot dogs, or fries.
  image_url: images/recipes/22CAE24A-541B-41E0-861C-65B92BD886FF.jpg
  in_trash: true
  ingredients:
  - 2 whole Ancho or Pasilla chiles, stemmed, seeded, and torn into strips
  - "1 whole New Mexico red, California, Coste\xF1o, or Choricero chile, stemmed,\
    \ seeded, and torn into strips"
  - 1 whole Cascabel, Arbol, or Pequin chile, stemmed, seeded, and torn in half
  - 2 tablespoons butter
  - 1 medium yellow onion, diced fine (about 1 1/2 cups)
  - 2 cloves garlic
  - 1 1/2 teaspoons whole cumin seed, toasted and ground
  - 1 teaspoon coriander seed, toasted and ground
  - 1 whole clove, toasted and ground
  - 1 whole star anise, toasted and ground
  - 1/2 teaspoon dried oregano
  - 3 tablespoons tomato paste
  - 2 teaspoons soy sauce
  - 1 anchovy filet, minced (optional)
  - 1/2 teaspoon Marmite (optional)
  - 1 teaspoon sugar
  - 1 1/2 pounds 80/20 ground chuck or short rib
  - 1 quart chicken stock
  - 2 tablespoons masa harina
  - 1 tablespoon Frank's Red Hot
  - 1 tablespoon bourbon (optional)
  - Kosher salt
  is_pinned: true
  name: Chili for Chili Burgers, Chili Dogs, or Chili Fries
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: About 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2010/09/chili-for-chili-burgers-dogs-fries-recipe.html
  total_time: ''
  uid: 4F32A7CB-52C5-4FD1-9A9E-B8890A770105
- categories:
  - Condiments
  cook_time: ''
  created: '2020-09-06 19:10:07'
  description: From Serious Eats
  difficulty: ''
  directions:
  - Combine and blend until smooth
  image_url: null
  in_trash: false
  ingredients:
  - 1 cup (230g) mayonnaise
  - 2 tablespoon (40g) ketchup
  - 2 tablespoon (30g) yellow mustard
  - 8 slices (60g) kosher dill pickle
  - 1/2 teaspoon garlic powder
  - 1/2 teaspoon paprika
  - 1/4 teaspoon cayenne pepper
  is_pinned: false
  name: Shake Shack Burger Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: 1/1
  servings: '8'
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2009/10/the-fake-shack-shake-shack-burger-recipe.html
  total_time: ''
  uid: 50CC2C45-C982-47D3-B72B-DBB6094D43A1
- categories: []
  cook_time: 0 minutes
  created: '2019-06-30 18:22:07'
  description: ''
  difficulty: ''
  directions:
  - "Add all of the salad ingredients to a large bowl. (If you\u2019re not serving\
    \ it right away, add the tortilla chips on last right before serving. They\u2019\
    ll stay crunchy that way.)"
  - Whisk the dressing ingredients together, except for the salt. Taste, then add
    salt to your preference.
  - Spoon dressing over salad, then give everything a big toss to combine. Serve cold.
  - 'Make ahead tip: You can prepare this salad the day before through step 3. The
    flavors get even better on day 2! Add the tortilla chips right before serving.'
  image_url: null
  in_trash: true
  ingredients:
  - 50 oz chopped romaine lettuce
  - 3 lbs cooked chicken, chopped
  - 12 oz corn
  - 2 tomatoes, diced
  - 1 avocado, diced
  - 1 red onion, diced
  - 12 oz black beans
  - 3/4 cup shredded cheddar cheese
  - handful chopped cilantro
  - Dressing
  - 1/2 cup plain Greek yogurt (I use nonfat)
  - 3 Tablespoons extra virgin olive oil
  - 2 teaspoons honey
  - 2 teaspoons apple cider vinegar
  - 1 teaspoon minced garlic
  - juice of 1 lime
  - "1/2 jalape\xF1o, finely diced"
  - 2 heaping teaspoons taco seasoning (I use mild)
  - salt, to taste and if needed
  - Dressing Creamy
  - 1/2 cup Greek yogurt
  - 1/4 cup packed cilantro with stems
  - 1/2 lime, juiced
  - 1/4 teaspoon salt
  is_pinned: false
  name: Southwestern Chopped Chicken Salad
  notes: 'Try chicken with

    1 tablespoon taco seasoning

    1/2 teaspoon  cumin

    1/4 teaspoon salt

    1/2 lime juiced

    Olive oil

    Marinate chicken?

    Cook on skillet


    Try creamy dressing



    '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 3
  scale: ''
  servings: Serves 6
  source: Sallysbakingaddiction.com
  source_url: https://sallysbakingaddiction.com/southwestern-chopped-chicken-salad/
  total_time: ''
  uid: 51535D3B-DDB3-4BB1-88D2-AD071970D9C5
- categories: []
  cook_time: 2 hrs 15 mins
  created: '2021-11-22 16:15:12'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 325 degrees F and adjust racks to lower-middle and upper-middle
    positions. Lightly grease the bottom and sides of a 9-inch springform pan.
  - 'Make the Crust: In a medium bowl, stir together the graham cracker crumbs, flour,
    brown sugar, and salt. Pour in the melted butter over the mixture and stir with
    a rubber spatula until the entire mixture is moistened. Press evenly into the
    bottom of the prepared springform pan and bake until the edges begin to lightly
    brown, 11 to 13 minutes. Set aside to cool completely.'
  - Reduce oven temperature to 200 degrees F.
  - "Make the Cheesecake Filling: Beat the cream cheese, \xBE cup of the sugar, and\
    \ the salt on medium-low speed until combined, about 1 minute. Beat in the remaining\
    \ \xBE cup of sugar until combined, about 1 minute. Scrape down the sides of the\
    \ bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and\
    \ beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low\
    \ speed until thoroughly combined, 1 minute. Scrape the bowl and beater well.\
    \ Add the whole eggs two at a time, beating for 30 seconds after each addition."
  - Pour the filling over the crust and place the springform pan on the lower-middle
    rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until
    the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours
    15 minutes to 3 hours.
  - Remove the cake from the oven and increase the oven temperature to 500 degrees
    F (leave the rimmed baking sheet on the bottom rack).
  - Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack.
    Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place
    on a wire rack and allow to rest for 5 minutes. Run a paring knife between the
    cheesecake and the side of the springform pan, then allow to cool to room temperature,
    at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled,
    at least 6 hours but ideally overnight.
  - Remove the sides of the springform pan and allow to sit at room temperature for
    30 minutes before serving.
  - 'To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced
    strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.'
  - Process the jam in a food processor until smooth, about 10 seconds (or, whisk
    vigorously until the jam is completely smooth). Place the jam in a small saucepan
    and bring to a simmer over medium-high heat. Simmer, stirring frequently, until
    the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice,
    then pour over the strawberries and stir to combine. Allow to cool to room temperature,
    then cover with plastic wrap and refrigerate until cold, at least 2 hours or up
    to 12 hours (the strawberry topping is best served within 1 day of making it).
  image_url: images/recipes/24F92C17-49C0-4724-AD3B-78FA2A994C2F.jpg
  in_trash: true
  ingredients:
  - 'For the Crust:'
  - 1 cup graham cracker crumbs, 7 whole graham crackers
  - "\xBD cup (60 g) all-purpose flour"
  - "\u2153 cup (66 g) dark brown sugar"
  - "\xBC teaspoon salt"
  - 6 tablespoons (85 g) unsalted butter, melted
  - 'For the Cheesecake Filling:'
  - 40 ounces cream cheese, at room temperature and cut into 1-inch pieces
  - "1\xBD cups (298 g) granulated sugar, divided"
  - "\u215B teaspoon salt"
  - "\u2153 cup (76 g) sour cream"
  - 2 teaspoons lemon juice
  - 2 teaspoons vanilla extract
  - 2 egg yolks
  - 6 eggs
  - 'For the Fresh Strawberry Topping:'
  - "2 pounds strawberries, hulled and cut into \xBC-inch slices (about 3 cups sliced\
    \ strawberries)"
  - "\xBD cup (99 g) granulated sugar"
  - Pinch of salt
  - 1 cup (340 g) strawberry jam
  - 2 tablespoons lemon juice
  is_pinned: false
  name: New York Cheesecake
  notes: "Springform Pan: To make this New York cheesecake recipe, a springform pan\
    \ is essential. The pan will give height to your cheesecake, and because the outer\
    \ ring is separate from the base, the sides stay smooth when you release it after\
    \ cooling. Also, it\u2019s impossible to get a baked cheesecake out of a regular\
    \ pan without it falling to pieces.\n\nThermometer: An instant-read thermometer\
    \ is the absolute best way to ensure your cheesecake is done but not overdone.\
    \ We\u2019re looking for 150 degrees F; the cheesecake will continue to cook as\
    \ it cools and baking to this internal temperature will give you the most amazingly\
    \ creamy cheesecake. If you do not have an instant-read thermometer, gently shake\
    \ the pan \u2013 you want a circular area of about 2 inches in the center to still\
    \ jiggle slightly.\n\nBrowing: You can skip the browning step completely if you\u2019\
    d like. If you DO plan on browning, be sure to keep a close eye on it because\
    \ it will brown quickly. I found that it even darkened a shade or two after cooling,\
    \ so keep that in mind, as well. Err on the side of removing it earlier rather\
    \ than later.\n\nChilling: A thoroughly chilled cheesecake is best! While 6 hours\
    \ is the minimum, overnight is even better. (Which is awesome, because cheesecake\
    \ is the ultimate make-ahead dessert!)\n\nStorage: Keep the cheesecake wrapped\
    \ in plastic wrap in the refrigerator for up to 5 days.\n\nTo Freeze the Entire\
    \ Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap\
    \ in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw\
    \ in the refrigerator overnight before serving.\n\nTo Freeze Slices of Cheesecake:\
    \ Wrap each slice individually in plastic wrap, then place in a zip-top freezer\
    \ bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or at room\
    \ temperature for approximately 45 minutes."
  nutritional_info: 'calories: 448kcal, carbohydrates: 34g, protein: 8g, fat: 32g,
    saturated fat: 18g, cholesterol: 178mg, sodium: 347mg, potassium: 149mg, fiber:
    1g, sugar: 27g, vitamin a: 1234IU, vitamin c: 1mg, calcium: 96mg, iron: 1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 1 hr
  rating: 0
  scale: null
  servings: 'Yield: 16 servings'
  source: Browneyedbaker.com
  source_url: https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/
  total_time: ''
  uid: 52765B7D-9C6A-45DC-B22C-16B36843B311
- categories: []
  cook_time: 15 mins
  created: '2021-08-31 14:48:10'
  description: ''
  difficulty: ''
  directions:
  - Place parsley, garlic, and oregano in the workbowl of a food processor. Pulse
    until finely chopped, stopping to scrape down the sides of the bowl as necessary.
  - Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes.
    Use immediately or store in the refrigerator for up to 2 days.
  image_url: images/recipes/DD2D182A-3213-446C-839D-C25973C3201A.jpg
  in_trash: true
  ingredients:
  - 1 cup packed fresh parsley, washed and dried
  - 5 medium cloves garlic, peeled
  - 2 tablespoons fresh oregano leaves
  - "\xBD cup extra-virgin olive oil"
  - "\xBC cup red wine vinegar"
  - 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as
    much by volume or the same weight
  - 1/4 teaspoon red pepper flakes
  is_pinned: false
  name: Chimichurri Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 1 cup
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/sauced-chimichurri-sauce-recipe
  total_time: ''
  uid: 52B907E4-6AFF-4EBA-AD45-99F13ACDDF0C
- categories: []
  cook_time: 'prep/total time: 30 min.'
  created: '2019-06-30 17:34:34'
  description: ''
  difficulty: ''
  directions:
  - In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice;
    cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat;
    simmer, covered, until rice is al dente, about 10 minutes.
  - Stir in frozen vegetables and beans; cook, covered, over medium heat until heated
    through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach
    until wilted. If desired, serve with lemon wedges.
  image_url: null
  in_trash: true
  ingredients:
  - 1 tablespoon olive oil
  - 3 garlic cloves, minced
  - 3/4 cup uncooked Arborio rice
  - 1 carton (32 ounces) vegetable broth
  - 3/4 teaspoon dried basil
  - 1/2 teaspoon dried thyme
  - 1/4 teaspoon dried oregano
  - 1 package (16 ounces) frozen broccoli-cauliflower blend
  - 1 can (15 ounces) cannellini beans, rinsed and drained
  - 2 cups fresh baby spinach
  - Lemon wedges, optional
  is_pinned: false
  name: Arborio Rice and White Bean Soup
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 min
  rating: 3
  scale: null
  servings: 4 servings
  source: Tasteofhome.com
  source_url: https://www.tasteofhome.com/recipes/arborio-rice-and-white-bean-soup/
  total_time: ''
  uid: 5512B5CE-6C48-406D-899A-644E5CBA52ED
- categories: []
  cook_time: 30 minutes!
  created: '2021-10-08 22:54:39'
  description: ''
  difficulty: ''
  directions:
  - In a large soup pot over medium-high heat, heat the olive oil until glistening.
  - Add the chicken, onions, garlic and Italian seasoning and fennel seeds to the
    pot and and cook, stirring until the meat is browned and onions are soft and translucent,
    about 5 minutes. Drain off any excessive fat.
  - Add the chicken stock, crushed tomatoes and tomato paste. Stir until tomato paste
    is fully incorporated. Bring to a boil, season with salt then simmer for 15 minutes.
  - Add the kale, cauliflower, zucchini and heavy cream. Simmer for 10 minutes until
    the cauliflower is tender.
  - Serve with parmesan cheese, fresh basil and red pepper flakes if desired.
  image_url: images/recipes/DF0F0360-19AC-4D6B-9C0E-10B5011060AD.jpg
  in_trash: false
  ingredients:
  - 1 Tbsp Olive oil
  - 1 lb Ground chicken
  - 1 Small yellow onion, chopped
  - 6 Garlic cloves, minced
  - 1 Tbsp Italian seasoning
  - 1 tsp Fennel seeds
  - 4 cups Chicken stock
  - 1 (14 oz) can Crushed tomatoes
  - 2 Tbsp Tomato paste
  - 1 tsp Salt
  - 1 bunch Kale, stems removed, roughly chopped
  - 1 Small head cauliflower cut into florets
  - 2 Small zucchini, sliced
  - 1 cup Heavy cream
  - Parmesan cheese (optional)
  - 6-8 Fresh basil leaves, ribboned
  - 1/4 tsp Red pepper flakes (optional)
  is_pinned: false
  name: Creamy Tomato Soup with Chicken and Vegetables
  notes: ''
  nutritional_info: 'Per Serving

    Amount

    Calories 367

    Protein 29 g

    Carbohydrates 28 g

    Total Fat 17 g

    Dietary Fiber 7 g

    Cholesterol 96 mg

    sodium 1313 mg

    Added Sugars 4 g'
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/DF0F0360-19AC-4D6B-9C0E-10B5011060AD.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/creamy-tomato-soup-with-chicken-and-vegetables
  total_time: ''
  uid: 5783660C-C685-4C0B-8B25-F39C7CF6D6DD
- categories: []
  cook_time: 1 hour and 20 minutes
  created: '2021-03-08 19:23:44'
  description: ''
  difficulty: ''
  directions:
  - "1. Preheat the oven to 425\xB0F (225\xB0C)."
  - 2. Set a stovetop steamer over medium heat. Add the potatoes. Adjust the heat
    to maintain a gentle simmer and steam the potatoes until tender when pierced with
    a cake tester, about 10 minutes.
  - "3. Meanwhile, halve the onion through the root end so that there is a piece of\
    \ core at the end of both halves holding the layers together. Cut off a small\
    \ slice at one end of each lemon so that you just expose the inner fruit. Use\
    \ a mandoline or sharp chef\u2019s knife to thinly slice the onion and lemons,\
    \ discarding the uncut end of the lemon, any seeds, and onion cores when you are\
    \ done. Mix them together with your hands in a medium bowl and season with salt\
    \ to taste."
  - 4. Once the potatoes are cooked, transfer them to a large plate to cool slightly
    and then use a paring knife to peel off the skins and discard. Cut each potato
    in half.
  - "5. Put the olive oil in a heavy 9 \xD7 13-inch (23 \xD7 33 cm) roasting pan and\
    \ rub it around the inside of the pan to coat it thoroughly. Layer the onions\
    \ and lemons in the bottom of the dish. Lay the potatoes cut side down on top\
    \ of them. Thinly slice the butter and lay one slice over each potato and scatter\
    \ any extra over the top. Bake for 25 minutes. Rotate the dish and bake until\
    \ the potatoes are a deep golden brown, about 10 more minutes."
  - 6. Remove the dish from the oven and scatter the rosemary over the potatoes. Let
    the dish rest for 5 minutes before serving so that the herb can permeate the dish.
    Serve from the roasting pan so the potatoes will remain crisp.
  image_url: images/recipes/38EE209B-072C-4824-B921-F2C3C3B0E25F.jpg
  in_trash: true
  ingredients:
  - 2 pounds 3 ounces (1,000 grams) new potatoes
  - 1 medium yellow onion
  - 2 small lemons, preferably Meyer
  - Fine sea salt
  - 1 teaspoon (5 grams) olive oil
  - 2/3 cup (75 grams) unsalted butter
  - 1 teaspoon (1.5 grams) chopped fresh rosemary
  is_pinned: false
  name: Lemon Roasted Potatoes From 'Maximum Flavor'
  notes: 'the potatoes I used did not have the skins peel back

    The flavor was a little on the light side I must have done something wrong...
    maybe add a little sugar since I can''t find meyer lemons


    The butter did not really coat the potatoes... did I cramp them to much is that
    why they did not brown well?'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 2
  scale: null
  servings: Serves 6 to 8 as a side dish
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/10/lemon-roasted-potatoes-from-maximum-flavor.html
  total_time: ''
  uid: 586E0180-BB61-4B32-AFE4-E044904E0F7C
- categories:
  - Sides
  cook_time: ''
  created: '2019-08-21 12:18:47'
  description: ''
  difficulty: Easy
  directions:
  - 1. Parboil the potatoes in salted water for about 3-4 minutes, no longer.
  - 2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold
    your potatoes without crowding them. A glass or metal pan is fine, as long as
    it is well heated beforehand. This will help to prevent the potatoes from sticking
    to the pan.
  - 3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then
    toss the potatoes with the lemon juice.
  - 4. Toss together so that the potatoes absorb the lemon juice.
  - 5. Add the salt, pepper, herbs, garlic cloves and olive oil.
  - 6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These
    should sizzle as they hit the pan; a good indication that they will not stick.
    Roast the potatoes for about 60-75 minutes or until they are nicely golden brown
    all over, turning them every 20 minutes or so. After the first 10 minutes, give
    the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic
    may have to be removed before the potatoes are finished as it generally cooks
    faster.
  image_url: null
  in_trash: false
  ingredients:
  - "3 large sized russet potatoes, peeled and cut into 1\xBD to 2 inch chunks"
  - juice of one lemon
  - "\xBC cup olive oil (butter or other oil will work as well; a butter/olive oil\
    \ combination is very good too)"
  - "\xBD tsp kosher salt"
  - "\xBD tsp cracked black pepper"
  - "1\xBD tbsp oregano"
  - "1\xBD tbsp thyme"
  - "1\xBD tbsp rosemary"
  - 1 whole garlic bulb broken into about 4 pieces
  is_pinned: false
  name: Lemon Herb Roasted Potatoes
  notes: Was not crisp enough used 6 potatoes last time
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: '6'
  source: ''
  source_url: ''
  total_time: ''
  uid: 588B6764-8BFA-4EFE-8015-B08F6EC490A2-67448-0003AABA77ADC941
- categories: []
  cook_time: 5 mins
  created: '2019-06-30 18:26:34'
  description: ''
  difficulty: ''
  directions:
  - Cook the brown rice or quinoa according to the package instructions and set aside.
  - Thinly slice the flank steak against the grain and set it aside. Turn on the Instant
    Pot and press the "Saute" button. Allow it to heat up then add the steak and sear
    quickly on each side.
  - While the steak is searing, whisk together the coconut aminos or soy sauce with
    the minced garlic, minced ginger, and water.
  - When the steak is browned, cancel the saute feature on the Instant Pot and pour
    the liquid mixture over the browned steak. Lock on the lid and push the manual
    (or pressure cook) button on the Instant Pot and adjust the time to 11 minutes.
  - While the beef is cooking, whisk together the corn starch and 3 tablespoons of
    cold water
  - When the Instant Pot beeps, release the vent all at once, then carefully open
    the lid. Stir in the honey then stir in the corn starch and water mixture then
    add the chopped broccoli.
  - Push the "Saute" button again and heat the beef and sauce, stirring constantly
    until the sauce thickens and the broccoli is cooked, about 3-5 minutes.
  - Serve the Mongolian beef over brown rice and top with chopped scallions and sesame
    seeds.
  image_url: null
  in_trash: true
  ingredients:
  - 1 1/2 pounds flank steak
  - 1/3 cup liquid coconut aminos or soy sauce
  - 4 cloves garlic minced
  - 1 teaspoon fresh ginger root grated
  - 1/2 cup water
  - 4 stalks green onion (scallions)
  - 4 tablespoon honey
  - 1 tablespoons cornstarch
  - 2 cups broccoli florerts chopped small
  - sesame seeds to top optional
  - 2 cups brown rice
  is_pinned: false
  name: Healthy Instant Pot Mongolian Beef
  notes: 'Increase intensity of flavor

    Increase sauce thickness'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 3
  scale: 1/1
  servings: '6'
  source: Whatmollymade.com
  source_url: https://whatmollymade.com/healthy-instant-pot-mongolian-beef/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
  total_time: ''
  uid: 590D833F-B103-4801-BA22-79A26076F4E6
- categories: []
  cook_time: 5 minutes
  created: '2022-03-17 20:03:05'
  description: ''
  difficulty: ''
  directions:
  - Place peppers into a jar.
  - In a small saucepan, heat vinegar, water, sugar and salt. Stir until sugar and
    salt are dissolved. Remove from heat and add garlic.
  - Pour the liquid over the peppers in the jar. Top with additional water if necessary
    to cover the peppers.
  - Cover jar and refrigerate for at least 1 hour before serving.
  image_url: null
  in_trash: true
  ingredients:
  - 2 cups sliced sweet peppers
  - 1/4 cup rice vinegar
  - 3/4 cup water
  - 2 tablespoons sugar
  - 2 teaspoons salt
  - 4 garlic cloves, minced
  is_pinned: false
  name: Quick Pickled Sweet Peppers
  notes: ''
  nutritional_info: 'Serving Size: Calories: 26 Sugar: 4.7 g

    Sodium: 584 mg Fat: 0.1 g Saturated Fat: 0 g

    Carbohydrates: 5.9 g Fiber: 0.8 g Protein: 0.5 g

    Cholesterol: 0 mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: 2/1
  servings: 'Yield: 2 cups'
  source: Simplywhisked.com
  source_url: https://www.simplywhisked.com/quick-pickled-sweet-peppers/
  total_time: ''
  uid: 5980FB1F-CA52-4670-B5E2-6E6583601791
- categories: []
  cook_time: 1 1/2 hours
  created: '2020-10-31 18:45:36'
  description: ''
  difficulty: ''
  directions:
  - 1. Adjust broiler rack to 8 inches below element and preheat broiler to high.
    Place poblanos, onion, tomatillos, serranos, and garlic on a foil-lined rimmed
    baking sheet. Place under broiler and broil, turning vegetables occasionally,
    until tomatillos are completely softened and lightly charred, about 10 minutes.
    Transfer tomatillos to a bowl. Continue broiling until poblanos are charred on
    all sides, about 2 minutes longer. Transfer to a separate bowl and cover tightly
    with foil. Continue broiling until onion, Serranos, and garlic are softened and
    charred, about 5 minutes longer. Transfer to bowl with tomatillos along with any
    juices and set aside.
  - "2. Adjust oven rack to middle position and set oven to 375\xB0F. Add chicken\
    \ stock to bowl with poblanos and peel poblanos while submerged in stock. Transfer\
    \ flesh to bowl with tomatillos, leaving skin and seeds with the stock. Strain\
    \ the stock through a fine mesh strainer into the bowl with the tomatillo/pepper\
    \ mixture. Discard skins and seeds. Add cilantro to mixture. Set mixture aside."
  - 3. Season chicken pieces on all sides with salt and pepper. Heat oil in a large
    Dutch oven over high heat until shimmering. Add chicken skin side-down and cook
    without moving until well browned on first side, about 6 minutes. Flip chicken
    and continue cooking until lightly browned on second side, about 2 minutes longer.
    Transfer chicken to a bowl and pour off excess fat from Dutch oven, reserving
    any brown liquid.
  - 4. Add tomatillo/pepper mixture to the Dutch oven and scrape up any browned bits
    from the bottom. Using an immersion blender, puree mixture into a chunky sauce.
    Season to taste with salt and pepper. Return chicken to pot, bring to a simmer,
    cover with lid slightly ajar, and simmer until chicken is cooked through, about
    15 minutes. Meanwhile, wrap tortillas in aluminum foil and place in oven to warm.
  - 5. When chicken is cooked, remove from heat and transfer chicken to a large bowl
    using tongs. Allow to rest until cool enough to handle. Shred chicken into thin
    strips, discarding skin and bones. Add 1 cup of sauce, half of cheese, and half
    of Mexican crema to chicken and toss to combine. Season to taste with salt and
    pepper.
  - 6. Remove tortillas from oven and unwrap. Spread 1/3 of the remaining sauce in
    the bottom of a 13- by 9-inch casserole dish. Dip each tortilla in the remaining
    sauce and stack on a cutting board. Working one tortilla at at time, place 2 tablespoons
    of chicken filling in a line down the center and roll up tightly. Place in the
    casserole dish seam side-down. Continue until all the tortillas and filling are
    used (the casserole will be tightly packed).
  - 7. Spread remaining sauce on top of enchiladas and lay the remaining cheese down
    in a line through the middle of each row of enchiladas. Cover tightly with aluminum
    foil and bake for 15 minutes. Remove foil and continue baking until cheese is
    lightly browned and bubbly, about 10 minutes longer.
  - 8. Remove enchiladas from oven, drizzle with remaining crema, sprinkle with chopped
    cilantro, and serve immediately.
  image_url: images/recipes/75CC7B6D-53A2-4BB1-A63F-B56CDE10856C.jpg
  in_trash: true
  ingredients:
  - 3 poblano peppers
  - 1 large onion, roughly chopped
  - 1 1/2 pounds tomatillos, husks removed
  - 2 Serrano peppers
  - 3 medium cloves garlic
  - 2 cups homemade or store-bought low-sodium chicken stock
  - 1 cup loosely packed picked fresh cilantro leaves and fine stems, plus chopped
    cilantro for garnish
  - Kosher salt and freshly ground black pepper
  - 2 pounds bone in, skin-on chicken thighs (see note)
  - 1 tablespoon vegetable oil
  - 16 soft corn tortillas
  - 8 ounces shredded pepper Jack cheese, divided
  - 1 cup Mexican-style crema, divided (see note)
  is_pinned: false
  name: The Best Creamy Chicken Enchiladas
  notes: some issues did not love the sauce
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Serves 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/12/the-best-chicken-enchiladas-recipe.html
  total_time: ''
  uid: 5A33A1B7-0126-4766-B244-9DADF2E46B6E
- categories: []
  cook_time: 1 hour
  created: '2021-05-31 18:46:19'
  description: ''
  difficulty: ''
  directions:
  - Coat a large deep skillet or pot with vegetable oil.
  - Saute onions until almost tender over medium heat and then add in garlic.
  - Cook until onion and garlic are fragrant, about 2-3 minutes.
  - Add in vegetable broth.
  - Season broth with smoked salt and red pepper flakes.
  - Taste and adjust the seasonings if needed. Make sure it's to your liking because
    this is how your greens will taste.
  - Bring to a simmer and reduce heat.
  - Add in the greens. Green will wilt down as they cook.
  - Simmer for 1 hr to 1 hr 30 mins. Do not boil. Add more vegetable broth if needed.
    May need more or less time so be sure to check them after 30-45 minutes. When
    done, greens will be dark green, tender and will not have a raw taste.
  - Add in more smoked salt, black pepper, red pepper flakes and hot sauce, if desired.
    ( I always do!)
  - Enjoy!
  - Add hot sauce or vinegar if desired.
  image_url: images/recipes/3CEB99AE-2AAA-4443-9513-8C5F1727F3D7.jpg
  in_trash: true
  ingredients:
  - 1/2 small yellow onion diced
  - 3 cloves garlic minced
  - 2-3 cups vegetable broth I only used 2 cups
  - 1 teaspoon applewood smoked salt or any kind of smoked salt
  - 1/2 teaspoon red pepper flakes
  - 2 lbs collard greens
  - black pepper
  - hot sauce
  is_pinned: false
  name: Vegetarian Southern Collard Greens
  notes: ~TIPS~ Any type of smoked salt can be used. Cooking time may vary. Add fresh
    tomatoes and red peppers if desired.
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Divascancook.com
  source_url: https://divascancook.com/vegetarian-southern-collard-greens-recipe-healthy/
  total_time: ''
  uid: 5A4E94EE-A29F-4FBC-BD3B-8DC2DAE43641
- categories: []
  cook_time: 20 minutes
  created: '2020-08-25 23:50:59'
  description: ''
  difficulty: ''
  directions:
  - '1. Make the Cole Slaw: In a large bowl, combine the vinegar, mayonnaise, salt,
    celery seed, dry mustard, and black pepper. Stir until combined. Add the cabbage,
    and mix until it is evenly coated in the dressing. Set aside.'
  - '2. Cook the Hot Dogs: Pour 1/2 cup water into a large skillet set over medium
    heat. Add the hot dogs. Cook until the hot dogs are thoroughly warmed. If the
    water has not evaporated, pour any remaining water off. Add one tablespoon of
    butter. When it has melted, roll the hot dogs around until they are coated in
    the butter. Cook until the hot dogs are lightly browned on both sides, about 6
    minutes total. Remove and set aside.'
  - 3. Add remaining butter to the skillet, then add the buns, cut-side down. Cook
    until browned, about 1 minute. Rotate the buns. Continue this process until the
    buns are lightly browned on four sides, about 4 minutes total.
  - 4. To serve, place one hot dog in each bun. Top all of them with mustard and a
    few spoonfuls of the slaw. Serve immediately.
  image_url: images/recipes/FA5383FA-B819-4B4D-AFD5-574158CBB80E.jpg
  in_trash: true
  ingredients:
  - 'For the Coleslaw:'
  - 3 tablespoons apple cider vinegar
  - 1/2 cup mayonnaise
  - 1/2 teaspoon kosher salt
  - 1/4 teaspoon celery seed
  - 1 teaspoon dry mustard
  - 1/4 teaspoon freshly ground black pepper
  - 1/2 head cabbage, core removed, thinly sliced (about 1 1/2 quarts)
  - 'For the Hot Dogs:'
  - 8 hot dogs, preferably with a natural casing
  - 8 side-split hot dog buns
  - 1 to 2 tablespoons butter
  - Mustard, for serving
  is_pinned: false
  name: Slaw Dogs with Mustard
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: Serves 4 to 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2012/11/slaw-dogs-with-mustard-recipe.html
  total_time: ''
  uid: 5A939C1A-3A87-4BFB-AE18-4CFA7C9704B5
- categories:
  - Salad
  - Sides
  cook_time: ''
  created: '2020-09-07 11:08:07'
  description: ''
  difficulty: ''
  directions: ''
  image_url: null
  in_trash: false
  ingredients:
  - 4oz - Spring Mix Lettuce
  - Lemon
  - Olive oil
  - Salt/Pepper to taste
  is_pinned: false
  name: Simple Salad with Lemon & Olive Oil
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 5B9D7DFF-7502-4255-ACCC-BE61D19D7D2F-47594-00005AA51FDF28A9
- categories: []
  cook_time: ''
  created: '2021-03-14 16:44:11'
  description: ''
  difficulty: ''
  directions:
  - 1. Combine butter, garlic, and thyme in small bowl; set aside. Heat oil in 12-inch
    nonstick skillet over medium heat until just smoking. Add beans, 1/4 teaspoon
    salt, and 1/8 teaspoon pepper; cook, stirring occasionally, until spotty brown,
    4 to 6 minutes.
  - 2. Add water, cover, and cook until beans are bright green and still crisp, about
    2 minutes. Remove cover, increase heat to high, and cook until water evaporates,
    30 to 60 seconds.
  - 3. Add butter mixture and continue to cook, stirring frequently, until beans are
    crisp-tender, lightly browned, and beginning to wrinkle, 1 to 3 minutes longer.
    Transfer beans to serving bowl, toss with lemon juice and parsley; adjust seasoning
    with salt and pepper. Serve immediately.
  - "4. For Saut\xE9ed Green Beans with Smoked Paprika and Almonds: Follow recipe\
    \ for Saut\xE9ed Green Beans with Garlic and Herbs, omitting chopped thyme and\
    \ parsley. Stir 1/4 teaspoon smoked paprika into softened butter with garlic.\
    \ Sprinkle cooked beans with 1/4 cup toasted slivered almonds before serving."
  - "5. For Spicy Saut\xE9ed Green Beans with Ginger and Sesame: Combine 1 teaspoon\
    \ toasted sesame oil, 1 teaspoon grated fresh ginger, and 1 tablespoon chili-garlic\
    \ paste in small bowl. Follow recipe for Saut\xE9ed Green Beans with Garlic and\
    \ Herbs, substituting vegetable oil for olive oil and increasing amount to 2 teaspoons.\
    \ Cook as directed, replacing butter mixture with sesame oil mixture and omitting\
    \ lemon juice and parsley. Sprinkle cooked beans with 2 teaspoons toasted sesame\
    \ seeds before serving."
  - "6. For Saut\xE9ed Green Beans with Roasted Red Peppers and Basil? Combine 2 teaspoons\
    \ olive oil, 1 medium shallot, minced, and 1/8 teaspoon red pepper flakes in small\
    \ bowl. Follow recipe for Saut\xE9ed Green Beans with Garlic and Herbs, replacing\
    \ butter mixture with oil-shallot mixture. Add 1/3 cup roasted red peppers, cut\
    \ into 1/2-inch pieces, to pan with oil-shallot mixture. Substitute 1 teaspoon\
    \ red wine vinegar for lemon juice and 2 tablespoons chopped fresh basil leaves\
    \ for parsley."
  image_url: images/recipes/CDB5DB17-5D1E-4FF8-ABB4-AB41E965EF0A.jpg
  in_trash: true
  ingredients:
  - 1 tablespoon unsalted butter, softened
  - 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
  - 1 teaspoon chopped fresh thyme leaves
  - 1 teaspoon olive oil
  - 1 pound green beans, stem ends snapped off, beans cut into 2-inch pieces
  - Table salt and ground black pepper
  - 1/4 cup water
  - 2 teaspoons juice from 1 lemon
  - 1 tablespoon chopped fresh parsley leaves
  is_pinned: false
  name: Cook's Illustrated's Sauteed Green Beans with Garlic and Herbs
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: ''
  servings: '4'
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2008/11/cooks-illustrated-sauteed-green-beans-recipe.html
  total_time: ''
  uid: 5D40E3F2-5208-4FF7-B8BB-5602BCEC2EF7
- categories: []
  cook_time: ''
  created: '2022-01-10 15:24:47'
  description: ''
  difficulty: ''
  directions:
  - Mix 8 liters (32 cups) of water and 2 pounds of barley malt powder (yeotgireum)
    in a large basin
  - Strain the mixture and put it in a large heavy bottomed pot.
  - "Heat it up on the stove for about 20 minutes until it\u2019s warm. Dip your finger\
    \ in to test it: it should be warm, not hot."
  - Remove it from the heat and add sweet rice flour. Mix well with a wooden spoon.
  - Let it sit for 2 hours. The liquid on the surface will look a lot clearer, and
    it will taste a little sweet.
  - "Bring to a boil for about 2 hours over medium high heat, until it reduces by\
    \ \xBC-\u2153 (about 28-30 cups)."
  - "*tip: Stir occasionally with a wooden spoon so it doesn\u2019t burn to the bottom\
    \ of the pot."
  - Add the rice syrup and mix well.
  - Remove from the heat and wait until it completely cools down.
  - Add mejugaru and mix well. Then add hot pepper powder and mix well. Lastly add
    salt, and stir until there are no lumps in the paste.
  - Transfer it to an earthenware pot or glass jar and cover with mesh or cheesecloth
    before closing the lid.
  - "It will take about 2-3 months to properly ferment. During that time it\u2019\
    s best to open the lid and let it sit in the sunlight during the daytime, and\
    \ close it at night."
  image_url: images/recipes/986AC300-23A3-414E-B901-6C321A2CB68A.jpg
  in_trash: true
  ingredients:
  - 2 pounds of barley malt powder (yeotgirem)
  - water
  - 10 cups of sweet rice flour
  - 8 cups of rice syrup
  - "4 cups (1\xBD pounds) of fermented soybean powder (mejugaru)"
  - 16 cups (1.6 kg) of hot pepper powder
  - 4 cups of kosher salt
  is_pinned: false
  name: Hot Pepper Paste
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: About 16 quarts
  source: Maangchi.com
  source_url: https://www.maangchi.com/recipe/gochujang
  total_time: ''
  uid: 5EB0BBFB-11FE-4ED5-9814-816AAC607BCC
- categories: []
  cook_time: 0 mins
  created: '2022-03-30 20:49:46'
  description: ''
  difficulty: ''
  directions:
  - Gather the ingredients.
  - Place peeled eggs in a large jar.
  - In a saucepan, combine vinegar, beet liquid, sugar, salt, onion, and whole cloves.
    Bring to a boil, stirring to dissolve sugar.
  - Pour pickling brine over eggs. Be sure to clean up any splashes promptly as brine
    can stain some surfaces. Let eggs sit, uncovered, until cool.
  - Cover jar and refrigerate for at least two days to give beet juice time to penetrate
    egg white. Small eggs will be fully seasoned to the yolk after one week, while
    medium and large eggs will take 2 to 4 weeks.
  - Slice eggs and serve.
  image_url: images/recipes/8AFF6839-7DFF-4A64-AF1E-48417861403B.jpg
  in_trash: false
  ingredients:
  - 6 medium eggs, hard-cooked
  - 1 cup apple cider vinegar
  - 1 cup beet liquid (from canned beets)
  - 1/3 cup sugar
  - 1/2 teaspoon kosher salt
  - 1/4 cup chopped onion
  - 3 clove whole cloves
  is_pinned: false
  name: Red Pickled Eggs with Beet Juice
  notes: ''
  nutritional_info: '(per serving)

    135 Calories 4g Fat 17g Carbs 6g Protein

    Nutrition Facts

    Servings: 6

    Amount per serving

    Calories 135

    % Daily Value*

    Total Fat 4g 5%

    Saturated Fat 1g 7%

    Cholesterol 164mg 55%

    Sodium 182mg 8%

    Total Carbohydrate 17g 6%

    Dietary Fiber 1g 3%

    Total Sugars 15g

    Protein 6g

    Vitamin C 2mg 11%

    Calcium 38mg 3%

    Iron 1mg 7%

    Potassium 189mg 4%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: 'Servings: 6 servings'
  source: Thespruceeats.com
  source_url: https://www.thespruceeats.com/red-pickled-eggs-with-beet-juice-3056469
  total_time: ''
  uid: 5FAC06D2-865A-48FA-B1DD-BA04E0AAFD57
- categories: []
  cook_time: 20 minutes
  created: '2020-05-16 20:46:32'
  description: ''
  difficulty: Easy
  directions:
  - Set a 6 Qt Instant Pot to saute on high heat and add butter, oil, chopped onion,
    grated or julienned carrots, and 1 tsp salt. Sautee, stirring occasionally for
    5 minutes or until soft and golden.
  - Add trimmed, chopped chicken, another 1 tsp salt and 1/4 tsp pepper. Sautee, stirring
    occasionally for 5 minutes.
  - Add 4 cups chicken broth and 2 cups rice and stir to combine. Cut whole garlic
    head in half through the cloves and parallel to the base. Place garlic halves
    on top, cut-side down. Cover and cook on manual high pressure for 10 minutes then
    quick release remaining pressure.
  - Open the lid and stir in 1/2 cup parmesan with 1/3 cup chopped parsley. Serve
    with more cheese and garnish with parsley if desired.
  image_url: images/recipes/12D83FDB-B6E9-478C-9AC6-A8FFB58C4445.jpg
  in_trash: true
  ingredients:
  - 2 Tbsp olive oil
  - 2 Tbsp unsalted butter
  - 1 medium onion diced
  - 2 large carrots thickly grated or julienned
  - 1 1/2 lbs boneless skinless chicken breast or thighs, or tenders (trimmed and
    cut into 1" pieces)
  - 2 tsp sea salt divided
  - 1/4 tsp black pepper ground
  - 4 cups low sodium chicken broth
  - 2 cups Jasmine rice un-rinsed
  - 1 head garlic unpeeled, cut in half crosswise
  - 1/3 cup parsley finely chopped, plus more to garnish
  - 1/2 cup shredded parmesan cheese plus more to serve
  is_pinned: false
  name: Instant Pot Chicken and Rice (VIDEO)
  notes: ''
  nutritional_info: 'Calories: 375 kcal

    Saturated Fat 4g

    Cholesterol 67mg

    Sodium 827mg

    Potassium 574mg

    Carbohydrates 43g

    Fiber 1g

    Protein 26g

    Vitamin C 7mg

    Calcium 109mg

    Iron 1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 minutes
  rating: 0
  scale: null
  servings: 'Servings: 8'
  source: Natashaskitchen.com
  source_url: https://natashaskitchen.com/instant-pot-chicken-and-rice/
  total_time: ''
  uid: 601CCED6-2725-4F51-B031-2C7AA3BD40C0
- categories: []
  cook_time: 0 mins
  created: '2022-04-02 12:46:51'
  description: ''
  difficulty: ''
  directions:
  - Heat sugar in a 12-inch stainless-steel skillet over medium-high heat until completely
    melted and light brown, about 3 minutes. Immediately add onions and stir with
    wooden spoon to coat onions in sugar. Add butter, baking soda, 1 teaspoon salt,
    and a few grinds black pepper. Toss to combine. Cook, shaking pan occasionally
    until onions release all their liquid and brown coating builds up on bottom of
    pan, 6 to 8 minutes.
  - Add 2 tablespoons water shake pan while scraping with wooden spoon to deglaze
    brown bits from bottom of pan. Continue cooking, shaking occasionally until coating
    begins to build up again, 3 to 5 minutes. Repeat deglazing and cooking steps three
    more times until all water is used up and onions are deep brown. Transfer to medium
    mixing bowl and allow to rest at room temperature for 5 minutes.
  - Add sour cream, mayonnaise, lemon juice, parmesan, and Worcestershire and whisk
    to combine. For smoother texture, run through blender or food processor. Chill
    in a sealed container for at least 1 hour and up to 5 days (flavor will improve
    with time). Spoon into a bowl, sprinkle with chives, and serve with chips.
  image_url: images/recipes/109A2A6E-156A-4A9E-947D-1E460245CE0E.jpg
  in_trash: false
  ingredients:
  - 2 teaspoons sugar
  - 3 large yellow onions, finely diced (about 1 quart)
  - 1 tablespoon butter
  - 1/4 teaspoon baking soda
  - Kosher salt and freshly ground black pepper
  - 1/2 cup water
  - 3/4 cup sour cream
  - 1/2 cup mayonnaise
  - 1 teaspoon lemon juice
  - 1/2 teaspoon Worcestershire sauce
  - 1/2 ounce finely grated Parmesan cheese
  - 1 tablespoon finely sliced chives
  is_pinned: false
  name: Real French Onion Dip
  notes: ''
  nutritional_info: '(per serving)

    166 Calories 13g Fat 11g Carbs 2g Protein

    Nutrition Facts

    Servings: 8 to 10

    Amount per serving

    Calories 166

    % Daily Value*

    Total Fat 13g 17%

    Saturated Fat 4g 20%

    Cholesterol 19mg 6%

    Sodium 273mg 12%

    Total Carbohydrate 11g 4%

    Dietary Fiber 1g 4%

    Total Sugars 6g

    Protein 2g

    Vitamin C 5mg 24%

    Calcium 51mg 4%

    Iron 0mg 1%

    Potassium 172mg 4%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 8 to 10 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/real-french-onion-dip-recipe
  total_time: ''
  uid: 603B82BD-1C7C-49C3-8D58-3983B9B63D0C
- categories: []
  cook_time: 6 hrs
  created: '2020-01-30 17:15:55'
  description: ''
  difficulty: ''
  directions:
  - 'INSTANT POT: Heat the instant pot on the saute setting. Add in the ground beef
    and onion. Brown in the instant pot and then turn off. Add in all of the other
    ingredients except for the toppings: the chili powder, garlic powder, onion powder,
    dried oregano, cumin, paprika, (red pepper flakes if desired), ranch seasoning
    mix, minced garlic, undrained chili beans, undrained corn, undrained tomatoes,
    undrained green chiles, and drained + rinsed black beans. Add salt and pepper
    to taste (I like about 1/2 teaspoon of each)'
  - Give everything a really good stir and then place on the lid. Select soup and
    change to 10 minutes. Allow to cook for 10 minutes and then let the pressure release
    naturally for 5 minutes. Then release any remaining pressure. Give it another
    good stir and taste for additional salt/pepper.
  - When it's finished top individual bowls with a generous handful of cheddar cheese,
    a big scoop of sour cream and mix that in. Add fresh lime, fresh cilantro or green
    onions, and/or avocado to individual bowls as desired. Add a handful of tortilla
    strips if desired.
  - 'CROCKPOT: Cook the ground beef and onion in a skillet over medium heat until
    browned. Drain off any grease and place in the crockpot. Add all the other ingredients.
    Stir it all together and cover. Cook on high for 3-4 hours or on low for 6-8 hours.'
  - 'STOVETOP: Cook the ground beef and onion in a skillet over medium heat until
    browned. Drain off any grease. Add in all of the other ingredients. Stir and allow
    to simmer over low heat for 30 minutes.'
  image_url: null
  in_trash: true
  ingredients:
  - 1 pound ground beef, extra lean
  - 1 cup yellow onion, diced
  - 1 tablespoon chili powder
  - 1/4 teaspoon EACH garlic powder, onion powder, dried oregano
  - 1 and 1/2 teaspoon ground cumin
  - 1/2 teaspoon paprika
  - 'Optional: 1/4-1/2 teaspoon red pepper flakes'
  - 3 tablespoons ranch seasoning mix, dry
  - 2 teaspoons minced garlic
  - 2 cans (15.5 ounces EACH) chili beans (kidney beans in chili sauce), undrained
  - 1 can (15 ounces) southwestern corn (poblano and red pepper is mixed in), undrained
  - 1 can (14.5 ounces) fire roasted (with seasoning) diced tomatoes, undrained
  - 1 can (10.5 ounces) diced tomatoes with green chiles (such as Ro*Tel), undrained
  - 1 can (4 ounces) fire-roasted diced green chiles, undrained
  - 1 can (15 ounces) black beans, drained and rinsed
  - Salt and pepper, to taste
  - 'Toppings: sour cream, freshly shredded cheddar cheese, avocado, lime, tortilla
    strips (I find them by salad dressings)'
  is_pinned: false
  name: Taco Chili (Instant Pot, Crockpot, or Stovetop)
  notes: ''
  nutritional_info: 'Calories: 355 kcal'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 0
  scale: null
  servings: 'Servings: 8 servings'
  source: Chelseasmessyapron.com
  source_url: https://www.chelseasmessyapron.com/taco-chili-instant-pot-crockpot/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
  total_time: ''
  uid: 60EA3FEE-13A9-4BCA-94D5-F6BD5591004B
- categories:
  - Pork
  cook_time: ''
  created: '2019-10-15 16:49:02'
  description: ''
  difficulty: ''
  directions:
  - "Heat oven to 350\xB0 F. Butterfly pork tenderloin (for tutorial click here) and\
    \ pat the pork dry with paper towels."
  - Grind salt, red pepper flakes, rosemary, fennel seeds, garlic powder until fine.
    Rub all over tenderloin and top the middle of the loin with the orange slices.
  - Wrap pork with the bacon and tie with kitchen string to secure.
  - In a medium sized skillet, brown the meat til golden brown
  - Transfer the pork to roasting pan and put in oven. Roast until internal temperature
    is 145 degrees F, about 35-40 min.
  - Remove from oven and let rest for 15 min. Slice
  image_url: images/recipes/06A205A1-5FDD-4D38-905C-C0F9F4DE9E6C-72160-0000AD455710E53A.jpg
  in_trash: true
  ingredients:
  - 16 oz Pork Tenderloin
  - 3/4 teaspoon kosher salt
  - 3/4 teaspoon red pepper flakes
  - 3 teaspoons garlic powder
  - 2 tablespoons fresh rosemary, chopped
  - 2 tablespoons fennel seeds
  - "\xBD of a medium orange, thinly sliced"
  - 4 slices bacon
  is_pinned: false
  name: Bacon Wrapped Pork Tenderloin
  notes: ''
  nutritional_info: 'Protein 130g

    Fat 29g

    Carbs 9g'
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/06A205A1-5FDD-4D38-905C-C0F9F4DE9E6C-72160-0000AD455710E53A.jpg
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Epicureanbb.com
  source_url: https://www.epicureanbb.com/post/11140700917/bacon-wrapped-pork-tenderloin
  total_time: ''
  uid: 61D2B237-402F-4408-8571-D7036141DD3A
- categories:
  - Whole30
  cook_time: ''
  created: '2019-06-25 17:28:41'
  description: ''
  difficulty: Medium
  directions:
  - Melt half of the butter in a saute pan over medium heat. Season the chicken with
    salt and pepper, and saute in the herb butter for about 4 minutes per side, until
    cooked through. Remove to a plate and tent with foil to keep warm.
  - Combine the remaining butter, garlic, and oregano in a small bowl and add the
    pan
  - Add the tomatoes to the pan, and stir occasionally until they begin to brown(before
    bursting) and burst, about five minutes. Add the rest of the herb butter and paprika
    to the pan, and crush the tomatoes slightly with the back of your spoon until
    they release their juices and begin to combine with the butter.
  - Add the broth to the pan, and continue cooking until everything is well-blended
    and a nice pan sauce forms.
  - Serve the chicken topped with the sauce.
  image_url: images/recipes/ADD717A3-AB12-467B-8768-4D7A3385A701.jpg
  in_trash: false
  ingredients:
  - 2 boneless, skinless chicken breasts, butterflied and cut in half
  - Kosher salt and black pepper
  - 4 tablespoons butter, at room temperature
  - 5 clove garlic, minced
  - 2 teaspoon dried oregano
  - 3 teaspoon sweet paprika
  - 2 pint grape tomatoes
  - 1 tbsp Balsamic Vinegar (to taste)
  - ' 1/3 cup chicken stock (only enough to ensure some sauce)'
  is_pinned: false
  name: Chicken with Tomato Herb Pan Sauce
  notes: 'Served with Parmesan Broccoli and some type of salad

    Side of bread

    Whole30: Use clarified butter or oil'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '2': images/recipes/ADD717A3-AB12-467B-8768-4D7A3385A701.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: '4'
  source: ''
  source_url: ''
  total_time: ''
  uid: 620A7368-EF22-49A1-A5E6-DF2A33032427-2183-000046EE3931E705
- categories: []
  cook_time: 5 mins
  created: '2022-08-28 15:36:21'
  description: ''
  difficulty: ''
  directions:
  - Combine shallot, garlic, mustard, vinegar, and water in a large bowl and whisk
    to combine. Whisking constantly, slowly drizzle in olive oil. Alternatively, place
    all ingredients in a tightly sealing jar, seal, and shake vigorously until emulsified.
    Season to taste with salt and pepper. Vinaigrette will keep in the refrigerator
    for up to 2 weeks.
  image_url: null
  in_trash: false
  ingredients:
  - 1 small shallot, minced (about 2 tablespoons)
  - 1 small clove garlic, minced (about 1/2 teaspoon)
  - 2 teaspoons Dijon mustard
  - 3 tablespoons white wine vinegar
  - 1 tablespoon water
  - 3/4 cup extra-virgin olive oil
  - Kosher salt and freshly ground black pepper
  is_pinned: true
  name: Simple Vinaigrette
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 8 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/simple-vinaigrette-recipe
  total_time: ''
  uid: 62DFA828-8EA3-435B-9022-BABE645338C6
- categories:
  - Rachael
  cook_time: 1 hour
  created: '2021-03-13 18:38:39'
  description: ''
  difficulty: ''
  directions:
  - "Set a wire rack on a rimmed baking sheet in the oven and preheat to 250\xB0F.\
    \ If using fresh bread, arrange slices in a single layer on rack and cook in oven,\
    \ turning once, until lightly toasted, about 20 minutes. (If the bread is stale,\
    \ you can skip this toasting step.)"
  - Meanwhile, in a large mixing bowl, whisk together eggs, sugar, rum, orange zest,
    vanilla extract, salt, cinnamon, nutmeg, and star anise (if using) until thoroughly
    combined. Add milk and whisk to blend.
  - "In a stand mixer fitted with the whisk attachment, or in a medium bowl with either\
    \ an electric mixer or a whisk, beat cr\xE8me fra\xEEche until soft peaks form.\
    \ Set aside."
  - Heat 2 tablespoons butter in a large nonstick or cast iron skillet over medium
    heat, swirling skillet, until foaming subsides. Meanwhile, soak 2 to 3 slices
    of bread in egg bath, turning, until saturated. Add soaked bread to skillet and
    cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle
    top side of bread with sugar, flip, and continue to cook, swirling occasionally,
    until browned on second side, about 3 minutes longer. Transfer French toast to
    rack in oven in a single layer to keep warm and repeat with remaining slices of
    bread and egg bath. Allow each batch of French toast to heat in oven for at least
    10 minutes (but not more than 30) to ensure it is fully cooked through.
  - Dust top with cinnamon and powdered sugar
  - Serve French toast with whipped cream and maple syrup.
  image_url: null
  in_trash: false
  ingredients:
  - 8 (1-inch-thick) slices challah or brioche
  - 6 large eggs
  - 4 tablespoons (50g) sugar, plus more for sprinkling (see note)
  - 1 tablespoon (15ml) rum
  - 1/2 loosely packed teaspoon (2g) grated zest from 1/2 medium orange
  - 1/4 teaspoon (1ml) vanilla extract
  - Pinch kosher salt
  - Pinch ground cinnamon
  - Pinch freshly grated nutmeg
  - Pinch freshly grated star anise (optional)
  - 2 cups (480ml) whole milk
  - 4 tablespoons (56g) unsalted butter for the pan, plus more as needed
  - "1/2 cup (120ml) cr\xE8me fra\xEEche"
  - Maple syrup, for serving
  is_pinned: false
  name: Orange-Rum Challah French Toast with Whipped Cream
  notes: 'Rachael linked the bread extra drenched

    Added sugar to heavy whipping cream.  Still need to try it with creme fraiche.

    '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: 1/2
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/02/orange-rum-challah-french-toast-recipe.html
  total_time: ''
  uid: 63D1F532-31EC-4E40-8337-AC4CFC1AEA7E
- categories:
  - BBQ
  - Sides
  cook_time: 40 minutes
  created: '2021-01-25 21:33:21'
  description: ''
  difficulty: ''
  directions:
  - "1. Place a 10-inch cast iron skillet on middle rack in oven and preheat to 425\xB0\
    F. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, salt,\
    \ and baking soda. In a separate medium bowl, whisk together sour cream, buttermilk,\
    \ eggs, 3 tablespoons melted butter, and canola oil. Pour wet ingredients into\
    \ bowl with dry ingredients and whisk until completely combined. Stir in cheese\
    \ and jalape\xF1os."
  - 2. Using pot holders, carefully remove hot pan from oven. Place 1 tablespoon butter
    in skillet and swirl to completely melt and coat inside of pan. Pour in cornbread
    batter and place in oven. Bake until skewer inserted into middle of cornbread
    comes out clean, about 20 minutes. Let bread cool in pan for 5 minutes, then carefully
    turn out to wire rack and let cool an additional 10 minutes. Serve immediately.
    Reheat any leftover cornbread before serving again.
  image_url: null
  in_trash: false
  ingredients:
  - 1 cup yellow cornmeal
  - 1 cup all purpose flour
  - 1/2 cup white sugar
  - 2 teaspoons baking powder
  - 1 teaspoon Kosher salt
  - 1/2 teaspoon baking soda
  - 3/4 cup sour cream
  - 1/2 cup buttermilk
  - 2 large eggs
  - 3 tablespoons melted butter, cooled slightly, plus 1 additional tablespoon for
    pan
  - 2 tablespoons canola oil
  - 6 ounces pepper jack cheese, grated
  - "1/2 cup finely chopped seeded fresh jalape\xF1os"
  is_pinned: false
  name: "Jalape\xF1o Jack Cornbread"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: Serves 6 to 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/11/jalapeno-jack-cornbread-recipe.html
  total_time: ''
  uid: 671F336A-C504-43B2-BBC2-36BCE6446299
- categories: []
  cook_time: 5 mins
  created: '2019-08-28 00:04:24'
  description: ''
  difficulty: ''
  directions:
  - Add all of the ingredients, except the olive oil to a bowl and whisk together.
  - Slowly add the olive oil and whisk vigorously while pouring until the dressing
    is emulsified.
  - LISA'S TIPS
  - This dressing will last for up to one week in the fridge. Check out some of my
    favorite glass storage containers.
  - I also prepare this dressing as part of my Summer Meal Prep series. Make sure
    to watch that video more for delicious recipes ideas.
  image_url: images/recipes/5CC96A45-742F-4B61-AEC9-A95B44082A24.jpg
  in_trash: true
  ingredients:
  - 1/3 cup red wine vinegar
  - 1 lemon, juiced
  - 1 tsp Dijon Mustard
  - 2 garlic cloves, minced
  - 1/2 tsp dried oregano
  - 1/4 tsp salt
  - 1/4 tsp black pepper
  - 1/2 cup olive oil
  is_pinned: false
  name: Greek Salad Dressing
  notes: ''
  nutritional_info: 'SERVING: 2tbsp, CALORIES: 123.5kcal, CARBOHYDRATES: 0.6g, PROTEIN:
    0.1g, FAT: 13.6g, SATURATED FAT: 1.9g, SODIUM: 89.8mg, FIBER: 0.1g, SUGAR: 0.2g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 0
  scale: null
  servings: 'Servings: 8'
  source: Downshiftology.com
  source_url: https://downshiftology.com/recipes/greek-salad-dressing/
  total_time: ''
  uid: 6907A920-1E3D-410E-AACA-2165BDC083B4
- categories: []
  cook_time: ''
  created: '2021-08-31 14:48:18'
  description: ''
  difficulty: ''
  directions:
  - Add a salad, and now you have the perfect meal.
  image_url: images/recipes/9D34EF86-68FA-47B8-9EC1-3BF488621CEB.jpg
  in_trash: true
  ingredients: ''
  is_pinned: false
  name: How to Cook with Shallots
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Themom100.com
  source_url: https://themom100.com/2020/10/how-to-cook-with-shallots/
  total_time: ''
  uid: 698210CE-E8BE-4D53-8D9D-E597AE44A4E0
- categories:
  - Salad Dressing
  cook_time: ''
  created: '2019-06-30 11:10:47'
  description: ''
  difficulty: ''
  directions:
  - Prepare dressing by adding all of the ingredients to a bowl or jar and whisking
    to combine. Refrigerate until ready to serve.
  image_url: null
  in_trash: true
  ingredients:
  - 1/3 cup olive oil
  - 1/4 cup red wine vinegar
  - 1 lemon, juice of
  - 2 cloves garlic, minced
  - 2 tsp  dried oregano
  - 1/2  tsp dried thyme
  - 1/2 tsp dried rosemary
  - 1/2 tsp sea salt
  - 1/2 tsp ground pepper
  is_pinned: false
  name: Greek Salad Dressing
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 6A71BBFE-B9D8-4AB5-8290-70E8940E656F-64411-0000B18FB1E36AF8
- categories: []
  cook_time: 20 min
  created: '2021-10-07 22:32:19'
  description: ''
  difficulty: ''
  directions:
  - In a small bowl, mix together all dressing ingredients. Stir until completely
    combined and set aside in refrigerator.
  - Remove the meat from the refrigerator 1 hour before grilling. This will allow
    meat to be brought to room temp.
  - Heat your grill on high for 10 minutes. While the grill is heating, pat dry your
    your meat dry with a paper towel and generously salt and pepper.
  - Place your meat on the hot grill and allow to cook without moving for 4 minutes.
    Turn and cook for 3-4 more minutes and remove. Allow to rest under tented foil
    for 10 minutes.
  - While your meat is resting, brush your lettuce, avocado and onions with olive
    oil and sprinkle with salt. Reduce the heat to medium-low and place all the vegetables
    on the grill, oiled side down. Brush the opposite side with oil. Once charring
    begins the vegetables are ready to turn. (About 2-4 minutes). Turn the lettuce
    and onions over and remove the avocado. Continue cooking until opposite side has
    some charring.
  - While still warm, roughly chop the lettuce and slice the avocado. Then, separate
    onion rings.
  - On a large platter arrange the lettuce, onions, avocado, halved tomatoes and sliced
    steak.
  - Drizzle dressing over the top and sprinkle with extra blue cheese and chives.
  image_url: images/recipes/F8C81654-AEE6-47EB-B3E0-3F9635153840.jpg
  in_trash: true
  ingredients:
  - 2 lb Skirt steak (or flat iron)
  - 2 Romaine hearts, cut in half lengthwise
  - 1 Red onion, cut into 1-inch rings, keeping rings intact
  - 2 Avocados, cut in half, pit removed
  - 1 cup Cherry tomatoes, halved
  - 3 tbsp Olive oil
  - Sea salt
  - Pepper
  - Blue cheese, for garnishing
  - Blue Cheese Dressing
  - 3/4 cup Mayonnaise
  - 1/4 cup Sour cream
  - 1 tsp Worcestershire
  - 2 tbsp Lemon juice
  - 1 tbsp White vinegar
  - 2 tbsp Chives
  - 1 tbsp Heavy cream
  - 4 oz Blue cheese, crumbled
  is_pinned: false
  name: Grilled Steak Salad with Blue Cheese Dressing
  notes: ''
  nutritional_info: 'Per Serving

    Amount

    Calories 696

    Protein 46 g

    Carbohydrates 15 g

    Total Fat 50 g

    Dietary Fiber 4 g

    Cholesterol 119 mg

    sodium 609 mg

    Added Sugars 4 g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 min
  rating: 0
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/grilled-steak-salad-with-blue-cheese-dressing
  total_time: ''
  uid: 6D248501-C1BF-41FA-8C91-DB58151D25EF
- categories: []
  cook_time: 'prep/total time: 15 min.'
  created: '2021-05-31 18:46:32'
  description: ''
  difficulty: ''
  directions:
  - For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons
    dressing.
  - Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per
    side. Toss with remaining dressing before serving.
  image_url: null
  in_trash: false
  ingredients:
  - 1/4 cup lemon juice
  - 3 tablespoons minced fresh parsley
  - 2 tablespoons olive oil
  - 3 garlic cloves, minced
  - Pepper to taste
  - 1 pound large fresh mushrooms
  is_pinned: false
  name: Mushrooms
  notes: ''
  nutritional_info: ''
  on_favorites: true
  on_grocery_list: false
  photos: []
  prep_time: 5 min
  rating: 3
  scale: ''
  servings: 4 servings
  source: Tasteofhome.com
  source_url: https://www.tasteofhome.com/recipes/lemon-garlic-mushrooms/
  total_time: ''
  uid: 6D503628-B4C2-4614-85F2-C0FC4856B596
- categories: []
  cook_time: 20 mins
  created: '2019-11-10 17:19:14'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 400.
  - Cut off greens from carrots. Wash and place on a baking sheet.
  - In small bowl, add honey and mustard and whisk until combined.
  - Drizzle half of the mixture over the carrots. Rub into the carrots using your
    hand. Season with salt.
  - Bake for 15-20 minutes, or until tender.
  - Remove from oven and drizzle with the remaining honey mustard mixture.
  - Serve
  image_url: images/recipes/BEA8E46B-082E-4D7F-8BF1-DC421247A849.jpg
  in_trash: true
  ingredients:
  - "2 bunches of carrots (10\u201313 carrots)"
  - 2 tablespoons stone ground mustard
  - 3 tablespoons raw honey
  - salt to season
  is_pinned: false
  name: Honey Mustard Glazed Carrots
  notes: ''
  nutritional_info: 'Serving Size: 2 carrots

    Calories: 86

    Sugar: 14 g

    Sodium: 269 mg

    Fat: 0

    Carbohydrates: 20 g

    Fiber: 3 g

    Protein: 1 g

    Cholesterol: 0 mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 0
  scale: null
  servings: 'Yield: 6'
  source: Joyfulhealthyeats.com
  source_url: https://www.joyfulhealthyeats.com/3-ingredient-honey-mustard-glazed-carrots/
  total_time: ''
  uid: 6D706652-9AD5-4438-8340-6C39014A18D2
- categories: []
  cook_time: ''
  created: '2021-03-02 15:41:50'
  description: ''
  difficulty: ''
  directions: ''
  image_url: images/recipes/7977EA1F-0A2B-4604-ACAA-920AEF717E2D.jpg
  in_trash: true
  ingredients:
  - 300ml. Water
  - 300gr. Flour
  - 5gr. dry yeast
  - 5gr. Honey
  - Recipe for this pizza dough dough
  - WATER 700ml.
  - FLOUR 1250GR.
  - SALT 40GR.
  - Spanish
  is_pinned: false
  name: "How to Make Perfect Pizza Dough - For the House\u23AENEW 2021"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Youtube.com
  source_url: https://www.youtube.com/watch?v=G-jPoROGHGE
  total_time: ''
  uid: 6F01DB57-B49E-42E2-A90C-693C4ACF892E
- categories: []
  cook_time: about 10 to 26 hours
  created: '2021-04-17 18:51:59'
  description: ''
  difficulty: ''
  directions:
  - 1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands
    or a wooden spoon until no dry flour remains. (The bowl should be at least 4 to
    6 times the volume of the dough to account for rising.)
  - "2. Cover bowl tightly with plastic wrap, making sure that the edges are well\
    \ sealed, then let rest at cool room temperature (no warmer than 75\xB0F) for\
    \ at least 8 hours and up to 24. Dough should rise dramatically and fill bowl.\
    \ In a hot kitchen, the dough may overproof near the end of that range."
  - 3. Sprinkle top of dough lightly with flour, then transfer it to a well-floured
    work surface. Divide dough into 2 pieces and form each into a ball by holding
    it with well-floured hands and tucking the dough underneath itself, rotating it
    until it forms a tight ball.
  - "4. Pour 1 to 2 tablespoons oil in the bottom of two 10-inch cast iron skillets\
    \ or round cake pans (see note). Place 1 ball of dough in each pan and turn to\
    \ coat evenly with oil. Using a flat palm, press dough around the pan, flattening\
    \ it slightly and spreading oil around the entire bottom and edges of the pan.\
    \ Cover tightly with plastic wrap and let dough sit at room temperature for 2\
    \ hours (at room temperatures above 75\xB0F, the dough may require less time to\
    \ rise; at temperatures below 65\xB0F/18\xB0C deg;F, it may require more time).\
    \ After the first hour, adjust an oven rack to the middle position and preheat\
    \ oven to 550\xB0F (290\xB0C)."
  - 5. After 2 hours, dough should be mostly filling the pan up to the edges. Use
    your fingertips to press it around until it fills in every corner, popping any
    large bubbles that appear. Lift up one edge of the dough to let any air bubbles
    underneath escape, then repeat, moving around the dough until there are no air
    bubbles left underneath and the dough is evenly spread around the pan.
  - 6. Top each round of dough with 3/4 cup sauce, spreading sauce to the very edge
    with the back of a spoon. Sprinkle evenly with mozzarella cheese, all the way
    to the edges. Season with salt. Add other toppings as desired. Drizzle with olive
    oil and scatter a few basil leaves over the top of each pizza, if desired.
  - 7. Transfer pan to oven and bake until top is golden brown and bubbly and bottom
    is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes.
    Immediately sprinkle with grated Parmesan or Pecorino Romano cheese, if using.
    Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp
    as desired, place pan over a burner and cook on medium heat, moving the pan around
    to cook evenly until it is crisp, 1 to 3 minutes. Remove the pizzas and transfer
    to a cutting board. Cut each pizza into 6 slices and serve immediately.
  image_url: images/recipes/795F2A42-FD05-428E-86F0-DDDEF5C058CB.jpg
  in_trash: true
  ingredients:
  - 400g bread flour (14 ounces; about 2 1/2 cups), plus more for dusting
  - 10g kosher salt (0.35 ounces; about 2 teaspoons), plus more for sprinkling
  - 4g instant yeast (0.15 ounces; about 1 teaspoon), such as SAF Instant Yeast
  - 275g water (9.5 ounces; about 1 cup plus 3 tablespoons)
  - 8g extra-virgin olive oil (0.25 ounces; about 2 teaspoons), plus more to coat
    pans and for drizzling
  - "1 1/2 cups pizza sauce, such as our New York\u2013style pizza sauce"
  - 12 ounces grated full-fat, low moisture (dry) mozzarella cheese (see note)
  - Toppings as desired
  - Small handful torn fresh basil leaves (optional)
  - 2 ounces grated Parmesan or Pecorino Romano cheese (optional)
  is_pinned: true
  name: Foolproof Pan Pizza
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: Two 10-inch pizzas
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
  total_time: ''
  uid: 6F229DB1-30C3-4CF4-92B9-26C5607A18DE
- categories: []
  cook_time: 5 hrs
  created: '2021-12-06 18:25:44'
  description: ''
  difficulty: ''
  directions:
  - "For the Rag\xF9 Bolognese: Heat butter and olive oil in large Dutch Oven over\
    \ high heat, stirring occasionally, until butter has stopped foaming. Add lamb,\
    \ pork, veal, and chicken livers, and cook, breaking up meat with wooden spoon,\
    \ until no longer pink, 7-10 minutes. Remove from heat, transfer meat to strainer\
    \ set in large bowl, allow to drain, then transfer drained liquid back to Dutch\
    \ Oven. Add onions, carrots, celery, garlic, sage, and red pepper flakes, and\
    \ set over medium heat. Cook, stirring frequently, until vegetables are softened,\
    \ but not browned, about 10 minutes."
  - Return meat to skillet, add tomatoes, wine, milk, stock, and bay leaves, and bring
    to a simmer over high heat. Reduce heat to low, partially cover, and simmer 2
    1/2 to 3 hours, stirring occasionally, until liquid is slightly below level of
    meat, about 2 quarts of sauce total (you may need to add excess stock while cooking
    if your burner is cooking it too hot). A layer of fat may form on top during cooking,
    but do not skim it off. After cooking, remove bay leaves, add fish sauce and heavy
    cream and simmer until fat is emulsified, about five minutes. Season to taste
    with salt and black pepper. Remove from heat and allow to cool at room temperature
    for 30 minutes. Stir in parsley and basil. Bolognese will keep for up to 1 week
    in fridge, and will improve with time. Reheat until warm before using in lasagna.
  - "While the rag\xF9 is simmering, make the ricotta mixture. Place ricotta in bowl\
    \ of food processor or stand mixer fitted with whisk attachment and process/mix\
    \ until smooth. Season to taste with salt and pepper. Add two eggs and minced\
    \ herbs, and process/mix until incoroporated. Set aside at room temperature until\
    \ ready to use."
  - 'Make the Besciamella: Heat butter in medium saucepan over medium-high heat until
    foaming subsides, stirring occasionally, about 1 minute. Add flour and stir with
    whisk until light blond in color and slightly nutty aroma develops, about 1 minute.
    Add garlic, and stir to combine. Whisking constantly, add milk in steady stream
    until fully incorporated. Bring to a simmer (mixture should thicken). Remove heat,
    add cheese and nutmeg, and whisk until fully melted. Whisking constantly, return
    to a simmer, remove from heat, and season to taste with salt and pepper. Set aside
    until ready to use.'
  - Adjust oven racks to lower middle and lowest positions and preheat oven to 375
    degrees. Place lasagna noodles in 13- by 9-inch baking dish and cover with hot
    tap water (or boiled water) and allow to soak for 10 minutes, changing water once
    during soaking time. Drain in single layer on clean kitchen towels, or paper towels.
    Cover with second kitchen towel or paper towels and pat dry.
  - "To Assemble: Add 1/6th of meat rag\xF9 (about 1 1/3 cups) to bottom of baking\
    \ dish and drizzle with 1/2 cup besciamella. Place three noodles in single layer\
    \ on top of sauce (noodles will not quite touch each other; this is okay). Top\
    \ with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more\
    \ noodles. Spread 1/2 of ricotta mixture on top of noodles with rubber spatula,\
    \ top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles. Top\
    \ with 1/6 of meat sauce, 1/2 cup besciamella, 1/3 cup Parmigiano, and three more\
    \ noodles. Spread remaining 1/2 of ricotta mixture on top of noodles with rubber\
    \ spatula, top with 1/6 of meat sauce, 1/3 cup parmigiano, and three more noodles.\
    \ Cover with remaining 1/6 of meat sauce, remaining besciamella (about 1 cup),\
    \ and remaining 2/3 cup parmigiano. Baking dish should be very full at this point."
  - Place foil-lined rimmed baking sheet on lower rack to catch drips, then place
    lasagna on upper rack and bake until edges are starting to crisp, and top is a
    bubbly, golden brown, about 45 minutes, rotating half way through baking. Remove
    from oven and allow to cool at room temperature for 10 minutes. Sprinkle with
    herbs, and serve.
  image_url: https://www.seriouseats.com/thmb/9lHLdWtX6avJGIjz6P1TH-_5-aI=/1500x1125/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__07__lasanga-bolognese-f8c8a8171acc4b368d0ad8b8902df7fb.jpg
  in_trash: false
  ingredients:
  - "For the Rag\xF9 Bolognese:"
  - 2 tablespoons extra virgin olive oil
  - 4 tablespoons butter
  - 2/3 pound ground lamb (or 85/15 ground beef)
  - 2/3 pound ground pork
  - 2/3 pound ground veal
  - 4 ounces chicken livers, finely chopped (optional)
  - 1 large onion, finely chopped (about 1 1/2 cups)
  - 2 large carrots, peeled, and cut into 1/4-inch dice (about 1 cup)
  - 3 large ribs celery, peeled, and cut into 1/4-inch dice (about 1 cup)
  - 4 cloves garlic, finely minced, or grated on a microplane grater
  - 1/2 cup fresh sage leaves, finely chopped
  - Large pinch red pepper flakes (optional
  - 1 (28-ounce) can crushed Italian plum tomatoes, preferably D.O.P. San Marzano
  - 1 1/2 cups dry red wine (white works fine as well)
  - 1 1/2 cups whole milk
  - 2 cups homemade chicken or veal stock (or 2 cups low-sodium canned chicken broth)
  - 2 bay leaves
  - 1 tablespoon Vietnamese or Thai fish sauce
  - 1/2 cup heavy cream
  - Salt and freshly ground black pepper
  - 1/2 cup minced basil or parsley (or a mix of both)
  - 'For the Ricotta Mixture:'
  - 3 cups home-made fresh ricotta (see note), or 3 cups store-bought whole-milk cottage
    cheese
  - Salt and freshly ground black pepper
  - 2 large eggs
  - 1/4 cup minced basil or parsley (or a mix of both)
  - 'For the besciamella:'
  - 2 tablespoons butter
  - 2 tablespoons flour
  - 2 cloves garlic, finely minced, or grated on a microplane grater
  - 2 cups whole milk
  - 1/2 pound dry whole milk mozzarella cheese, grated (see note)
  - 1/4 teaspoon freshly grated nutmeg
  - Salt and freshly ground black pepper
  - 'To assemble:'
  - Fifteen 4- by 8-inch sheets fresh rolled pasta, or 15 pieces no-boil lasagna noodles
    from 1 package (see note)
  - 4 ounces parmesan, grated on a microplane grater (about 2 cups)
  - 2 tablespoons minced basil or parsley (or a mix of both)
  is_pinned: false
  name: 'Sunday Dinner: No-Holds-Barred Lasagna Bolognese'
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 8 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/no-holds-barred-lasagna-bolognese-pasta-italian-homemade-ricotta
  total_time: ''
  uid: 7317AC8F-8C2F-47C9-9140-7A5F1FDA3E34
- categories: []
  cook_time: 5 hours
  created: '2020-09-21 16:23:22'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to lower middle position and preheat oven to 275\xB0F. Add\
    \ dried chilies to large heavy-bottomed Dutch oven or stock pot and cook over\
    \ medium-high heat, stirring frequently, until slightly darkened with intense,\
    \ roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chilies to small\
    \ bowl and set aside. Alternatively, place dried chilies on a microwave-safe plate\
    \ and microwave on high power in 15-second increments until pliable and toasted-smelling,\
    \ about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring\
    \ cup or bowl. Add 2 cups chicken broth, cover with plastic wrap, and microwave\
    \ on high power until gently simmering, about 5 minutes. Remove from microwave\
    \ and set aside."
  - 2. Meanwhile, heat 1 tablespoon oil in now-empty Dutch oven over high heat until
    shimmering. Cook oxtails until well-browned on all sides, about 8 minutes total.
    Remove oxtails and set aside. Reduce heat to medium.
  - 3. Add remaining two tablespoons oil and heat along with onions and garlic and
    cook, stirring frequently, until deep brown and just starting to burn, about 10
    minutes. Add cumin, cloves, and oregano and cook, stirring constantly until fragrant,
    about 30 seconds. Add chipotle chilies, vinegar, and remaining chicken broth.
    Scrape up browned bits from bottom of pan, simmer until reduced by about half,
    then transfer entire contents to the jar of a blender.
  - 4. Add soaked chilies and their liquid to the blender along with fish sauce. Start
    blender on low and slowly increase speed to high. Puree until smooth, about 1
    minute. Set aside.
  - 5. Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to
    a boil over high heat. Place lid on pot slightly cracked, then transfer to oven.
    Cook, turning beef occasionally, until completely tender and a cake tester or
    metal skewer inserted into meat shows little to no resistance, about 4 hours.
    Discard bay leaves and oxtails (meat from oxtails can be eaten if desired). Transfer
    chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently,
    over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
  - 6. Beef can be cut and served immediately, but for best flavor, transfer beef
    to a sealed container along with liquid and refrigerate up to five days. When
    ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then
    shred into large chunks with fingers or two forks. Return beef to a pot along
    with the sauce. Bring to a simmer and cook, gently stirring and folding until
    beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately,
    piling the beef into warm corn tortillas with onions, cilantro, salsa, limes,
    or other condiments as desired. Alternatively, serve as-is with rice, noodles,
    grits, or cornbread.
  image_url: images/recipes/A22EE07D-5A16-4004-9DBB-8221D1622656.jpg
  in_trash: true
  ingredients:
  - "1 whole dried New Mexico, coste\xF1o, or choricero chili, seeds and stem removed\
    \ (see note)"
  - 1 whole chile ancho or pasilla, seeds and stem removed (see note)
  - 1 whole chile negro, seeds and stem removed (see note)
  - 1 quart low sodium store-bought or homemade chicken stock, divided
  - 3 tablespoons vegetable or canola oil, divided
  - 1 pound oxtails
  - 1 small onion, finely sliced
  - 6 medium cloves garlic, smashed
  - 2 teaspoons ground cumin
  - 1/2 teaspoon ground cloves
  - 2 teaspoons dried oregano
  - 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
  - 1/4 cup apple cider vinegar
  - 2 teaspoons fish sauce
  - 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
  - Kosher salt and freshly ground black pepper
  - 2 whole bay leaves
  - Kosher salt
  - Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for
    serving
  is_pinned: false
  name: Better Than Chipotle's Beef Barbacoa
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Serves 6 to 10
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2012/04/tender-beef-barbacoa-chipotle-tacos-recipe.html
  total_time: ''
  uid: 764CD17D-3885-46CC-A650-985DDFD842D8
- categories: []
  cook_time: ''
  created: '2019-09-01 18:33:06'
  description: ''
  difficulty: ''
  directions:
  - 1. In a large, heavy-bottomed pan, heat the olive oil over medium heat. Add onions
    and cook until gently browned, about 5 minutes, then add the garlic and cook until
    fragrant, about 1. Add the ground chuck and break up into chunks. Cook until no
    pink color remains, about 8 minutes.
  - 2. Add the chopped rosemary, thyme, and marjoram, and cook until fragrant, about
    1 minute. Add tomatoes, tomato paste, capers, red wine vinegar, and lemon juice.
    Season with salt and pepper.
  - 3. Add the bay leaf, bring to a simmer, and lower the heat to very low. Cook,
    uncovered, for 2 hours, stirring occasionally to keep the bottom from burning.
    If the liquid from your sauce evaporates too quickly, add a little hot water to
    keep it from burning.
  - 4. When ready to serve, cook pasta in a large pot of salted water according to
    box instructions. Toss pasta with sauce and serve with grated parmesan.
  image_url: null
  in_trash: true
  ingredients:
  - 3 tablespoons olive oil
  - 1/2 medium onion, finely chopped (about 1/2 cup)
  - 1 medium clove garlic, minced (about 1 teaspoons)
  - 1 pound ground beef chuck
  - 1 sprig fresh rosemary leaves, chopped
  - 2 sprigs fresh thyme, leaves removed
  - 2 sprigs fresh marjoram leaves, chopped
  - 1 (28-ounce) can whole peeled tomatoes, crushed by hand or in a food mill
  - 1 (3 ounce) can tomato paste
  - 3 tablespoons capers
  - 3 tablespoons red wine vinegar
  - 4 teaspoons juice from 1 lemon
  - kosher salt and freshly ground black pepper
  - 1 bay leaf
  - 1 pound pasta
  - 1/4 cup grated parmesan cheese
  is_pinned: false
  name: Easy Spaghetti Sauce Recipe
  notes: 'Used Basil, Rosemary, Parsley, Oregano

    and Red Pepper flakes'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: null
  photos: []
  prep_time: ''
  rating: 3
  scale: 2/1
  servings: '8'
  source: ''
  source_url: ''
  total_time: ''
  uid: 765A50C2-E95E-4516-BEDE-DAF766E44CF9-85313-00056C781C35310C
- categories: []
  cook_time: 40 min
  created: '2021-10-11 13:02:13'
  description: ''
  difficulty: Easy
  directions:
  - Peel 6 kohlrabi and cut into 1-inch wedges
  - 'Toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne
    on a rimmed baking sheet. '
  - 'Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about
    30 minutes. '
  - Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
  image_url: images/recipes/3BDBCF8D-662F-4662-9D36-6D07AD85FB5A.jpg
  in_trash: true
  ingredients: ''
  is_pinned: false
  name: Roasted Kohlrabi with Parmesan
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 40 min
  rating: 0
  scale: null
  servings: 'Yield: 4 servings'
  source: Foodnetwork.com
  source_url: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-kohlrabi-with-parmesan-3561919
  total_time: ''
  uid: 78FC5589-E9D7-4AF2-87A2-5BFDE5239404
- categories: []
  cook_time: ''
  created: '2019-07-26 13:15:09'
  description: ''
  difficulty: Easy
  directions:
  - '**Sauce**: Preheat the oven to 400 degrees and generously grease a 9x13 baking
    dish. Mix chicken broth, milk, and flour and bring to a low boil. Whisk until
    a smooth creamy sauce forms.'
  - '**Assembly******: In a large bowl, mix the sauce from step one, quinoa and stir
    to combine. Pour the mixture into the prepared baking dish. Slice the chicken
    breasts into thin strips and lay the chicken breasts strips over the top of the
    quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.'
  - '**Broccoli**: While the casserole is in the oven, place the broccoli in boiling
    water for 1 minute until it turns bright green and then run under cold water.
    Set aside.'
  - '**Bake******: Remove the casserole from the oven, check the mixture by stirring
    it around in the pan, and if needed, bake for an additional 10-15 minutes to get
    the right consistency. When the quinoa and chicken are cooked and the sauce is
    thickened, add the broccoli and a little bit of water if needed until the consistency
    is creamy and smooth and you can stir it up easily in the pan. Top with the cheese
    and bake for 5 minutes, or just long enough to melt the cheese.'
  image_url: images/recipes/D27F1B2E-F8C8-4DDC-883B-776BB7B8FB30-95333-00020F784A57582A.jpg
  in_trash: true
  ingredients:
  - 3 pound boneless skinless chicken breasts
  - 3 cups reduced sodium chicken broth
  - 1 cup milk
  - 1 cup flour
  - 2 cup uncooked quinoa, rinsed
  - '4 teaspoons chicken seasoning '
  - "\xBC cup shredded cheese"
  - 4 crowns fresh broccoli florets
  is_pinned: false
  name: Creamy Chicken Quinoa & Broccoli Casserole
  notes: 'Likely needs more liquid and will need 2 9x13 pans unless staying at 3lbs
    of chicken.

    Cut chicken into small pieces

    Cut broccoli into small pieces'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: null
  photos:
  - '1': images/recipes/D27F1B2E-F8C8-4DDC-883B-776BB7B8FB30-95333-00020F784A57582A.jpg
  prep_time: ''
  rating: 2
  scale: null
  servings: '8'
  source: ''
  source_url: ''
  total_time: ''
  uid: 7BF92F5E-AD04-4C76-9E0E-E83BC991E5F2-95333-00020F6AE9C29E9A
- categories:
  - Salad Dressing
  cook_time: 5 mins
  created: '2019-09-17 22:22:38'
  description: ''
  difficulty: ''
  directions:
  - Add all of the ingredients, except the olive oil to a bowl and whisk together.
  - Slowly add the olive oil and whisk vigorously while pouring until the dressing
    is emulsified.
  - LISA'S TIPS
  - This dressing will last for up to one week in the fridge. Check out some of my
    favorite glass storage containers.
  - I also prepare this dressing as part of my Summer Meal Prep series. Make sure
    to watch that video more for delicious recipes ideas.
  image_url: images/recipes/46A3995E-E2BE-4494-A4FB-6236C3CB057A.jpg
  in_trash: true
  ingredients:
  - 1/3 cup red wine vinegar
  - 1 lemon, juiced
  - 1 tsp Dijon Mustard
  - 2 garlic cloves, minced
  - 1/2 tsp dried oregano
  - 1/4 tsp salt
  - 1/4 tsp black pepper
  - 1/2 cup olive oil
  is_pinned: false
  name: Greek Salad Dressing
  notes: ''
  nutritional_info: 'SERVING: 2tbsp, CALORIES: 123.5kcal, CARBOHYDRATES: 0.6g, PROTEIN:
    0.1g, FAT: 13.6g, SATURATED FAT: 1.9g, SODIUM: 89.8mg, FIBER: 0.1g, SUGAR: 0.2g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 0
  scale: 1/1
  servings: 'Servings: 8'
  source: Downshiftology.com
  source_url: https://downshiftology.com/recipes/greek-salad-dressing/
  total_time: ''
  uid: 7D9C6F2C-7FC8-4762-BBF0-C9F14BE4BAEF
- categories: []
  cook_time: 60 mins
  created: '2022-04-02 12:46:47'
  description: ''
  difficulty: ''
  directions:
  - "Preheat the oven to 350\xB0F (177\xB0C). In a large deep skillet, bring vegetable\
    \ stock to a simmer over medium heat. Add cashews and cauliflower and stir to\
    \ coat, then reduce the heat to medium low. Cover and cook until the cauliflower\
    \ is very tender when pierced with a knife, about 10 minutes. (If the broth seems\
    \ to be steaming from the lid, reduce the heat to low. You want to cook the cauliflower\
    \ while retaining as much of the liquid as possible.)"
  - "Transfer the cauliflower, cashews, and liquid to a food processor and let cool\
    \ for 1 minute. Pur\xE9e until very smooth. (You need to keep the machine running\
    \ for a minute or more, scraping down the sides periodically, to get a super smooth\
    \ pur\xE9e.)"
  - Add mayonnaise, nutritional yeast, mustard, lemon juice, garlic powder, and process
    until incorporated. Season with salt.
  - Wipe out the skillet. Add olive oil and heat over medium heat until warmed. Add
    minced garlic and cook, stirring, until fragrant and softened, 1 to 2 minutes.
    Add spinach, a large pinch of salt, and cook, stirring, until wilted, if fresh,
    or heated through, if frozen. Transfer spinach to a fine-mesh strainer and press
    or squeeze to drain any excess liquid.
  - Add cooked spinach and artichokes to the food processor and pulse a few times,
    just until incorporated. Taste and season with salt and pepper.
  - "Scrape the dip into a 1-quart baking dish and bake for about 30 minutes, until\
    \ just starting to brown around the edges. To brown the top, turn on the broiler\
    \ and arrange the pan within 4 inches of the heat. Broil until the dip is browned\
    \ to your liking, 2 to 3 minutes. (If you\u2019re in a rush, you can skip the\
    \ baking step and just serve the dip while it\u2019s warm or room temperature,\
    \ right from the food processor. Alternatively, you can make the dip a day ahead\
    \ and bake it the following day. Just add 10 minutes to the cooking time.)"
  - Serve hot with chips.
  image_url: null
  in_trash: true
  ingredients:
  - 1 cup (235ml) homemade vegetable stock or low-sodium vegetable broth
  - 1 pound (450g) cauliflower, cored and cut into medium florets (12 ounces/340g
    after prep)
  - 2 ounces raw cashews (55g; 1/2 cup)
  - 1/4 cup (60ml) homemade or store-bought vegan mayonnaise
  - 2 tablespoons nutritional yeast
  - 1 tablespoon (15ml) Dijon mustard
  - 1 tablespoon (15ml) fresh lemon juice
  - 2 teaspoons garlic powder
  - Kosher salt
  - 2 large cloves garlic, minced
  - 2 tablespoons (30ml) extra-virgin olive oil
  - 1 (10-ounce/285g) box frozen spinach, thawed and squeezed of excess liquid, or
    12 ounces fresh spinach, trimmed or 10 ounces (340g) fresh baby spinach
  - 1 (14-ounce/395g) can artichokes, artichokes drained and halved
  - Freshly ground black pepper
  - Tortilla chips or pita chips, for serving
  is_pinned: false
  name: Vegan Spinach and Artichoke Dip
  notes: "Mature spinach has better flavor than baby spinach, but let\u2019s be honest,\
    \ it\u2019s not really about the greens. Be sure that whatever spinach you use,\
    \ you squeeze out the excess liquid."
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 cups
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/vegan-spinach-and-artichoke-dip
  total_time: ''
  uid: 7D9FAA4A-5D4B-460B-A675-3E55B7177570
- categories: []
  cook_time: 20 mins
  created: '2021-05-23 19:28:54'
  description: ''
  difficulty: ''
  directions:
  - "Heat olive oil in a large saut\xE9 pan on medium heat. Add the chopped bell pepper\
    \ and onion and cook for 5 minutes or until the onion becomes translucent."
  - Add garlic and spices and cook an additional minute.
  - Pour the can of tomatoes and juice into the pan and break down the tomatoes using
    a large spoon. Season with salt and pepper and bring the sauce to a simmer.
  - Use your large spoon to make small wells in the sauce and crack the eggs into
    each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done
    to your liking.
  - Garnish with chopped cilantro and parsley and cheese
  image_url: null
  in_trash: false
  ingredients:
  - 1 medium onion, diced
  - 1 red bell pepper, seeded and diced
  - 4 garlic cloves, finely chopped
  - 2 tsp paprika
  - 1 tsp cumin
  - 1/4 tsp chili powder
  - 1 28-ounce can whole peeled tomatoes
  - 6 large eggs
  - salt and pepper, to taste
  - 1 small bunch fresh cilantro, chopped
  - 1 small bunch fresh parsley, chopped
  - Feta or Goat cheese for topping
  is_pinned: false
  name: Shakshuka Recipe
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 mins
  rating: 0
  scale: ''
  servings: 'Servings: 6'
  source: Downshiftology.com
  source_url: https://downshiftology.com/recipes/shakshuka/
  total_time: ''
  uid: 7EB85E65-D337-4E02-90AE-9CDA649A76B4
- categories: []
  cook_time: 15 mins
  created: '2022-02-08 16:27:13'
  description: ''
  difficulty: ''
  directions:
  - Preheat your grill to the highest setting.
  - For the chicken, I like to use thin sliced breasts because I think they are easier
    to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
  - Season the chicken breasts all over with a pinch of salt, pepper and the smoked
    paprika and garlic powder.
  - Heat a small saucepan over medium heat and place the hot sauce and butter in it.
    Cook just until the butter melts, stirring often. You can also do this in the
    microwave!
  - "You want the grill heat between 400 and 450 degrees, so reduce the heat slightly\
    \ if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and\
    \ grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip,\
    \ brush the other side, and grill for another minute. You can do this 1 or 2 more\
    \ times, you want the internal temperature to be 165 degrees F. It may take more\
    \ or less time based on the thickness of your chicken breast! You can also throw\
    \ the buns on the grill for 1 to 2 minutes if you\u2019d like."
  - When the chicken is done, remove it from the grill and brush it with more of the
    buffalo sauce.
  - "To serve, if desired you can add a little bit of blue cheese dressing or ranch\
    \ on the bottom of the bun. Top with the chicken breast (or 2, if you\u2019re\
    \ my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola\
    \ too! Eat immediately. Yum."
  - GORGONZOLA SLAW
  - "Place the shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk\
    \ together the cheese, yogurt, lime juice and olive oil. Pour it over the cabbage\
    \ and toss thoroughly until everything is combined. Season with a generous pinch\
    \ of salt and pepper and toss well. The slaw will not be super creamy and saucy\
    \ - it\u2019s very much a light coating."
  image_url: images/recipes/25ADAFB1-3105-48AC-8692-85F9B698507E.jpg
  in_trash: true
  ingredients:
  - 4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
  - 1 teaspoon smoked paprika
  - 1 teaspoon garlic powder
  - salt and pepper
  - "\xBD cup hot sauce (like frank\u2019s red hot or frank\u2019s buffalo wing)"
  - 3 tablespoons unsalted butter
  - brioche buns, for serving
  - ranch or blue cheese dressing, for serving
  - GORGONZOLA SLAW
  - 2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw
    mix
  - 1 large carrot, peeled into ribbons
  - 4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
  - 3 tablespoons plain greek yogurt
  - 2 tablespoons freshly squeezed lime juice
  - 1 tablespoon olive oil, or avocado oil or another oil you love
  - salt and pepper
  is_pinned: true
  name: Grilled Buffalo Chicken Sandwiches.
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 25 mins
  rating: 0
  scale: null
  servings: 'Yield: 4 people'
  source: Howsweeteats.com
  source_url: https://www.howsweeteats.com/2020/05/buffalo-chicken-sandwiches/
  total_time: ''
  uid: 7F891E16-1602-491A-9E81-26AD20B2F398
- categories: []
  cook_time: 2 hrs
  created: '2022-07-11 13:02:00'
  description: ''
  difficulty: ''
  directions:
  - "Adjust oven rack to center position and preheat oven to 375\xB0F. Lay eggplant\
    \ on a large sheet of aluminum foil. Drizzle with 1 teaspoon oil and season with\
    \ salt and pepper. Wrap loosely in foil and transfer to a rimmed baking sheet.\
    \ Roast until eggplant is completely softened, 45 minutes to 1 hour."
  - While eggplant roasts, prepare sauce. Heat 3 tablespoons olive oil in a large
    skillet over medium heat until simmering. Add onions, carrots, and celery and
    cook, stirring occasionally, until completely softened but not browned, about
    10 minutes. Add sage, half of parsley, half of basil, and garlic, and cook, stirring
    frequently, until aromatic, about 2 minutes. Add red wine and bay leaves. Increase
    heat to medium-high and simmer until wine is reduced nearly dry (you should be
    able to see the bottom of the pan easily), about 5 minutes. Transfer mixture to
    a large saucepan and wipe out skillet.
  - Add remaining oil to skillet and set over medium-high heat until shimmering. Add
    button mushrooms and shiitake and cook, stirring occasionally, until mushroom
    liquid completely evaporates and mushrooms are well-browned all over, about 20
    minutes. Add tomato paste and miso and stir to combine. Pastes will leave a light
    residue on the bottom of the pan. This is ok.
  - Add canned tomatoes and cook, scraping up the browned bits on the bottom of the
    pan with a wooden spoon. Add mixture to pot with vegetables and reduced wine.
    Add soy sauce and almond milk.
  - When eggplant is cooked, remove from oven and let rest until cool enough to handle.
    Slit skin of eggplant and scrape out softened flesh gently with a spoon. Chop
    eggplant flesh into a fine puree and add to pot with sauce. Stir sauce to combine,
    bring to a bare simmer, reduce heat to lowest setting, and cover with lid slightly
    ajar. Cook, stirring occasionally, until sauce is rich and thick and flavors have
    fully developed, about 1 hour. Season to taste with salt and pepper.
  - To serve, cook pasta according to package directions in salted water. Drain, reserving
    1/2 cup of cooking liquid. Add pasta and cooking liquid to mushroom sauce. Add
    remaining chopped parsley and basil (reserving a little for garnish, if desired).
    Cook over high heat, stirring, until sauce is rich and thick and coats every piece
    of pasta. Transfer to a serving bowl or individual bowls, drizzle with more extra-virgin
    olive oil, and serve immediately.
  image_url: https://www.seriouseats.com/thmb/iYCkSPRKJHLsTRVjmqWL7t_mCz0=/610x458/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2014__02__20140206-mushroom-ragu-recipe-primary-2-ebf1a947632e4f319347a24a1df0f516.jpg
  in_trash: false
  ingredients:
  - 1 medium eggplant
  - 1/2 cup extra-virgin olive oil, divided, plus more for serving
  - Kosher salt and freshly ground black pepper
  - 1 medium onion, finely diced (about 1 cup)
  - 2 medium carrots, finely diced (about 1 cup)
  - 2 large ribs celery, finely diced (about 1 cup)
  - 1/4 cup finely chopped fresh sage leaves
  - 1/4 cup finely chopped fresh parsley leaves
  - 1/4 cup finely chopped fresh basil
  - 4 medium cloves garlic, minced
  - 2 cups dry red wine
  - 3 bay leaves
  - 1 pound button mushrooms, finely chopped (see note)
  - 12 ounces shiitake mushrooms, stems discarded, caps finely chopped
  - 1/4 cup tomato paste
  - 2 tablespoons white or red miso paste
  - 1 (28-ounce) can whole peeled tomatoes packed in juice, crushed roughly by hand
    or with a potato masher
  - 2 tablespoons soy sauce
  - 3/4 cup almond milk
  - 1 pound short, tubular pasta like penne or rigatoni, or long wide pasta like pappardelle
  is_pinned: false
  name: Pasta with Rich and Hearty Mushroom Bolognese
  notes: ''
  nutritional_info: '(per serving)

    478 Calories 21g Fat 64g Carbs 13g Protein

    Nutrition Facts

    Servings: 6

    Amount per serving

    Calories 478

    % Daily Value*

    Total Fat 21g 27%

    Saturated Fat 3g 15%

    Cholesterol 0mg 0%

    Sodium 724mg 31%

    Total Carbohydrate 64g 23%

    Dietary Fiber 13g 47%

    Total Sugars 18g

    Protein 13g

    Vitamin C 35mg 174%

    Calcium 83mg 6%

    Iron 5mg 26%

    Potassium 1360mg 29%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 6 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/pasta-rich-hearty-mushroom-bolognese-recipe
  total_time: ''
  uid: 81F4C863-E07C-45BB-8634-2AB496FD2B60
- categories:
  - Pasta
  cook_time: 6 hours
  created: '2020-09-11 01:29:32'
  description: ''
  difficulty: ''
  directions:
  - "Adjust oven rack to lower position and preheat oven to 300\xB0F. "
  - Heat olive oil and butter over medium heat in a large Dutch oven until butter
    is melted. Add garlic and cook, stirring, until softened and fragrant but not
    browned, about 2 minutes. Add pepper flakes and oregano and cook, stirring, until
    fragrant, about 1 minute. Add tomatoes, carrot, onion, and basil, and stir to
    combine. Season lightly with salt and pepper. Bring to a simmer over high heat.
  - Place tomatoes in a large bowl. Using your hands, crush the tomatoes by squeezing
    them in your fingers until pieces no larger than 1/2-inch remain. Transfer 3 cups
    of crushed tomatoes to a sealed container and reserve in the refrigerator until
    step 4.
  - Cover Dutch oven with lid slightly ajar and transfer to oven. Cook, stirring once
    every 1 to 2 hours, until reduced by about half and darkened to a deep red, 5
    to 6 hours (reduce oven temperature if the sauce is bubbling too rapidly or the
    browned bits begin to turn too dark).
  - Remove from oven. Using tongs, discard onion halves, carrots, and basil stems.
    Add reserved tomatoes to sauce and stir to combine. Add fish sauce, if using.
    Season generously with salt and pepper and stir in minced herbs as desired. Serve
    immediately, or allow to cool at room temperature, transfer to airtight containers,
    and refrigerate for up to 1 week. Sauce can also be frozen in sealed containers
    for up to 6 months. To reheat, warm very gently in a saucepan with 1/2 cup water,
    stirring until it all melts and heats through.
  image_url: null
  in_trash: false
  ingredients:
  - 4 (28-ounce) cans whole peeled tomatoes, imported D.O.P. San Marzano tomatoes
  - 1/4 cup extra-virgin olive oil, plus more for finishing.
  - 4 tablespoons butter
  - 8 cloves garlic, minced (about 3 tablespoons)
  - 1 teaspoon red pepper flakes
  - 1 tablespoon dried oregano
  - 1 medium carrot, cut into large chunks
  - 1 medium onion, split in half
  - 1 tablespoon fish sauce
  - '1 large stem of fresh basil & 1/2 cup minced fresh basil leaves '
  - Kosher salt and freshly ground black pepper
  is_pinned: false
  name: Slow Cooked Tomato Sauce - Spaghetti Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 minutes
  rating: 5
  scale: 1/1
  servings: About 2 quarts
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html
  total_time: ''
  uid: 8203AC0E-D27C-4800-B4E5-641D8D4E09B7
- categories: []
  cook_time: 18 mins
  created: '2019-10-21 15:47:43'
  description: ''
  difficulty: ''
  directions:
  - Combine the rice, onion, tomatoes, peppers, corn, black beans, chiles, taco seasoning
    and water in the base of a 6 quart Instant Pot.
  - Stir to combine, put the lid on and set valve to 'sealing'.
  - Pressure cook on high for 3 minutes. Allow pressure to release naturally (takes
    around 15 minutes).
  - Remove the lid and stir in 1 cup of the cheese. Sprinkle the top of the rice with
    the remaining 1/2 cup cheese and put the lid back on for a few minutes until the
    cheese is melted.
  - Serve with suggested toppings.
  - Storage
  - Store in the fridge for up to 4 days and the freezer for up to 3 months.
  image_url: images/recipes/E6E796D2-ED86-4847-9870-B414CD3ADBCB.jpg
  in_trash: true
  ingredients:
  - 1 cup basmati rice
  - 1 red onion (diced)
  - 3 tomatoes (chopped; see *notes)
  - 1 bell pepper (diced)
  - 11 oz can of corn (drained; 341 mL)
  - 18 oz can of black beans (drained & rinsed; 541 mL)
  - 4.3 oz oz can green chiles (127mL)
  - 3 tablespoons taco seasoning
  - 1 1/2 cups water
  - After cooking
  - 1 1/2 cups mozzarella cheese (shredded)
  - fresh tomatoes, cilantro, guacamole, salsa or other toppings
  is_pinned: false
  name: Instant Pot Fiesta Rice Bowls
  notes: '*this recipe has not been tested with canned tomatoes, and it may give you
    a burn warning. Use at your own risk.'
  nutritional_info: 'Serving: 1fiesta bowl | Calories: 379kcal | Carbohydrates: 61g
    | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 285mg
    | Potassium: 644mg | Fiber: 10g | Sugar: 5g | Vitamin A: 955IU | Vitamin C: 13.2mg
    | Calcium: 183mg | Iron: 2.7mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 0
  scale: null
  servings: 'Servings: 6'
  source: Sweetpeasandsaffron.com
  source_url: https://sweetpeasandsaffron.com/instant-pot-fiesta-rice-bowls/
  total_time: ''
  uid: 8225659A-5F03-4391-BB22-D451E096324D
- categories:
  - Pork
  cook_time: 2 hours
  created: '2019-10-15 16:47:25'
  description: ''
  difficulty: ''
  directions:
  - '1 Make the stuffing: In a heavy skillet cook the onion, the garlic, and the sage
    in the butter over low heat, stirring, until the onion is softened. Remove the
    skillet from the heat, and stir in the breadcrumbs and salt and pepper to taste.
    Set aside.'
  - '2 Stuff the pork chops: With a paring knife, make a 3/4-inch long horizontal
    incision along the fat side of each chop and cut a deep wide pocket in the chop
    by moving the knife back and forth carefully through the incision. Fill the chops
    with the stuffing. Pat the chops dry.'
  - '3 Brown the chops: In a large dutch oven, heat the oil over medium high heat.
    Brown the chops on both sides, removing the chops from the pan to a plate when
    done.'
  - 4 Add the kielbasa slices to the pan, browning them slightly on both sides, removing
    to another plate when done.
  - '5 Cook the onions: Pour off all but 1 Tbsp of fat. In the remaining fat cook
    the onion over medium heat, until softened.'
  - '6 Layer sauerkraut, pork chops, kielbasa, sauerkraut, add wine, broth, bay leaf:
    Add half of the sauerkraut, spreading it to form a layer on the bottom on the
    pan. Cover the sauerkraut with the pork chops. Sprinkle on salt and pepper. Add
    the kielbasa. Spread the remaining sauerkraut over the chops and kielbasa. Add
    the wine, broth and bay leaf.'
  - '7 Simmer: Bring the liquid to a simmer and simmer the mixture, covered for 1
    1/2 hours, or until the chops are tender. Discard the bay leaf.'
  - 8 Transfer the chops and the kielbasa to a plate; cover with foil and keep warm.
  - '9 Add sage and cornstarch mixture to sauerkraut: Add the sage to the sauerkraut
    mixture, bring mixture to a simmer. Add the cornstarch mixture to the sauerkraut.
    Stir, and simmer for 2 minutes.'
  - '10: Serve: Spoon sauerkraut on to a large serving plate. Place the chops and
    kielbasa on top of the sauerkraut, sprinkle with fresh parsley.'
  image_url: images/recipes/CB9F15F0-F485-4AD2-BC8D-218502753CE3.jpg
  in_trash: true
  ingredients:
  - 'Stuffing:'
  - 1 cup finely chopped onion
  - 1 garlic clove, minced
  - 2 tablespoons minced fresh sage or 2 teaspoons crumbled dried
  - 2 tablespoons unsalted butter
  - 3 tablespoons dry breadcrumbs
  - 4 1-inch thick rib pork chops (about 1/2 pound each)
  - 1 tablespoon extra virgin olive oil
  - 1/2 pound kielbasa, cut diagonally into 3/4-inch-thick slices
  - 1 large onion, sliced
  - 1 1/2 to 2 pounds sauerkraut, drained, rinsed well, and drained again
  - Salt and pepper
  - 3/4 cup dry white wine
  - 1/2 cup chicken broth
  - 1 bay leaf
  - 2 tablespoon thinly shredded fresh sage leaves or 2 teaspoons crumbled dried
  - 1 tablespoon cornstarch dissolved in 2 Tbsp cold water
  - 1 tablespoon minced fresh parsley
  is_pinned: false
  name: Stuffed Pork Chops with Kielbasa and Sauerkraut
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: Serves 4
  source: Simplyrecipes.com
  source_url: https://www.simplyrecipes.com/recipes/stuffed_pork_chops_with_kielbasa_and_sauerkraut/
  total_time: ''
  uid: 83E03A75-CED4-4969-987F-6B9F3557EF58
- categories: []
  cook_time: ''
  created: '2020-01-21 01:16:44'
  description: ''
  difficulty: ''
  directions: ''
  image_url: images/recipes/1CD6F60A-93B8-4DC8-BC27-8D7452A21A42.jpg
  in_trash: true
  ingredients:
  - 1 pound spaghetti
  - 3 tablespoons unsalted butter (divided)
  - 1 tablespoon olive oil
  - 1 pound cremini mushrooms (cleaned, caps removed, and sliced)
  - kosher salt
  - freshly ground black pepper
  - 6 cloves garlic
  - 1/2 cup pecorino romano cheese (grated, plus more for serving)
  - 2 tablespoons parsley leaves (coarsely chopped fresh flat-leaf)
  is_pinned: false
  name: Mushroom and Garlic Spaghetti Dinner
  notes: ''
  nutritional_info: 'Calories 540 Calories from Fat 160

    % DAILY VALUE

    Total Fat 18g 28%

    Saturated Fat 9g 45%

    Trans Fat

    Cholesterol 40mg 13%

    Sodium 440mg 18%

    Potassium 650mg 19%

    Protein 22g 43%

    Calories from Fat 160

    Total Carbohydrate 74g 25%

    Dietary Fiber 4g 16%

    Sugars 5g 10%

    Vitamin A 10%

    Vitamin C 6%

    Calcium 30%

    Iron 15%'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Servings:5
  source: Yummly.com
  source_url: https://www.yummly.com/recipe/Mushroom-and-Garlic-Spaghetti-Dinner-2287198?utm_medium=email&utm_campaign=popular-searches-email_2020-01-18&personalizedFor=9c14aaf0-2693-4002-b362-75913dd44566&utm_content=dinner
  total_time: 30 min
  uid: 853CC31E-E6AD-4C38-A77A-156F885DFF05
- categories: []
  cook_time: 4 to 13 hours
  created: '2021-01-14 02:58:53'
  description: ''
  difficulty: ''
  directions:
  - 1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave
    until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a
    blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce,
    fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend
    until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer
    half of the salsa to a large bowl and the other half to a sealed container. Set
    aside the sealed container in the refrigerator.
  - 2. Add an extra 2 teaspoons of salt to the salsa in the bowl. It should taste
    slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and
    turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over
    to prevent excess sauce and meat juices from contaminating the seal. Repeat with
    remaining steak, adding it all to the same bag. Pour any excess marinade over
    the steak. Squeeze all air out of the bag and seal. Refrigerate for at least 3
    hours and up to overnight.
  - 3. When ready to cook, remove the extra salsa from the fridge to allow it to warm
    up a little. Light one chimney full of charcoal. When all the charcoal is lit
    and covered with gray ash, pour out and arrange the coals on one side of the charcoal
    grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
    Alternatively, set half the burners on a gas grill to the highest heat setting,
    cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  - "4. Remove steak from marinade and wipe off excess. Place directly over the hot\
    \ side of the grill. If using a gas grill, cover; if using a charcoal grill, leave\
    \ exposed. Cook, turning occasionally, until steak is well charred on outside\
    \ and center registers 110\xB0F on an instant-read thermometer, 5 to 10 minutes\
    \ total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly\
    \ against the grain and serve immediately, passing extra salsa, lime wedges, avocado,\
    \ onions, cilantro, and tortillas on the side."
  image_url: images/recipes/C0A5DAD4-EBE1-4E31-9B64-03066F13BC66.jpg
  in_trash: true
  ingredients:
  - 3 whole dried ancho chilies, stems and seeds removed (see note)
  - 3 whole dried guajillo chilies, stems and seeds removed (see note)
  - 2 whole chipotle peppers, canned in adobo
  - 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
  - 2 tablespoons fresh juice from 2 to 3 limes
  - 2 tablespoons extra-virgin olive oil
  - 2 tablespoons soy sauce
  - 2 tablespoons Asian fish sauce, such as Red Boat
  - 6 medium cloves garlic
  - 1 small bunch cilantro, leaves and tender stems only, divided
  - 1 tablespoon whole cumin seed, toasted and ground
  - 1 teaspoon whole coriander seed, toasted and ground
  - 2 tablespoons dark brown sugar
  - Kosher salt
  - 2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain
    into 5- to 6-inch lengths (see note)
  - Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado,
    for serving
  is_pinned: false
  name: The Best Carne Asada
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Seves 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html
  total_time: ''
  uid: 86A09F5E-2BD0-43EE-BA44-5C3234263E18
- categories: []
  cook_time: 1 hour
  created: '2021-01-19 01:55:35'
  description: ''
  difficulty: ''
  directions:
  - Cake
  - Preheat oven to 350 degrees.
  - Combine chocolate and water, stir over low heat until chocolate is melted. Set
    aside and allow to cool.
  - Beat egg whites to stiff peaks. Set aside.
  - Combine dry ingredients. Set aside.
  - In a large mixing bowl cream butter and sugar until light and fluffy (2-3 minutes).
    Add egg yolks one at a time and beat well after each addition.
  - Add vanilla and cooled chocolate to mixture. Mix well.
  - Add alternating additions of the dry mixture and buttermilk, beating well after
    each addition.
  - Fold in egg whites.
  - Bake in 2 greased 9 inch pans until toothpick comes out clean (about 25 minutes
    for me at high altitude, may take up to 35 minutes)
  - 'Pecan-Coconut Filling:'
  - Pulse your pecans in your food processor until they are a course crumb texture.
    Set aside.
  - Toast your coconut in the oven using the broiler on high, watching closely to
    prevent burning. Allow them to develop color for 4-5 minutes and then stir them,
    bringing the untoasted coconut to the top. After the initial few minutes it will
    cook faster, so watch carefully and stir frequently until you when you have nice
    golden color and fragrant smell. Set aside, reserving 1/2 cup for decorating.
  - 'Make the custard base: mix cream, sugar and egg yolks in a medium saucepan. Stir
    continually over medium heat until it is thick and coats the back of a spoon.
    If you are not confident it is finished you may check that it has reached 170
    degrees with an instant read thermometer.'
  - Removed from heat and add nuts, toasted coconut, butter and rum. Stir together
    until butter is melted. Cool to room temperature.
  - Ganache
  - Melt coconut oil in medium saucepan. Add chocolate, corn syrup and rum.
  - In small saucepan heat cream until just beginning to boil.
  - Pour cream over chocolate mixture and stir until smooth. If chocolate does not
    melt completely, stir continually over low heat until chocolate is melted.
  - Cool until thickened but still spreadable, around 20-30 minutes.
  - Assembling The Cake
  - Spread Coconut Pecan Frosting between the two cooled cake layers.
  - Spread the ganache over the whole cake slowly, using a butter knife or frosting
    knife to guide it down sides and smooth all around.
  - Add the remaining Coconut Pecan Frosting in heaping spoonfuls to the top of the
    cake and spread gently to add a layer of this frosting over the top of the ganache
    layer.
  - Add the remaining toasted coconut to the sides of the cake. You can press the
    coconut gently onto the ganache with a spoon or very gently toss small handfuls
    of it onto the sides so it sticks to the ganache.
  image_url: images/recipes/19EA6C5C-3BF4-4785-A16E-261309546665.jpg
  in_trash: false
  ingredients:
  - Cake
  - 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
  - 1/2 cup water
  - 1 teaspoon vanilla extract
  - 3 eggs, separated
  - 2 cups flour
  - 1 teaspoon baking soda
  - 1/4 teaspoon salt
  - 3/4 cup butter, softened
  - 1 1/2 cups sugar
  - 1 cup buttermilk
  - Pecan Frosting
  - 1 cup pecans
  - 1 1/2 cups sweetened coconut
  - 6 tablespoons butter, cut into pieces
  - 1 tablespoon rum
  - 1 cup heavy cream
  - 3/4 cup sugar
  - 3 egg yolks
  - Chocolate Ganache
  - 4 oz unsweetened baking chocolate, chopped
  - 4 oz (3/4 cup) milk chocolate chips
  - 1 tablespoon corn syrup
  - 3 tablespoons coconut oil
  - 1 tablespoon rum
  - 1 cup heavy cream
  is_pinned: false
  name: Toasted Coconut German Chocolate Cake
  notes: reread instructions for cake... they are shit
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 1 hour
  rating: 0
  scale: null
  servings: 'Yield: 12 servings'
  source: Tidymom.net
  source_url: https://tidymom.net/german-chocolate-cake-recipe/
  total_time: ''
  uid: 86F44DC9-DA5E-416C-8E7B-359063083BCD
- categories: []
  cook_time: ''
  created: '2019-08-13 14:36:47'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 400F
  - Cook rice by package instructions
  - Cook ground beef
  - Blanche Bell Peppers for 5 mins or until they have a slight give.
  - Add to cooked ground beef - saute onions with olive oil until almost translucent
    and add mushrooms for 10 mins until cooked down
  - Combine yogurt, taco seasoning, black beans, to the cooked rice
  - Combine ground beef, and onions if you have room or use a seperate pan.
  - Cut tops and bottoms from bell peppers; remove membrane and seeds.  Cut peppers
    in half to create 2 pieces that can be laid down.  Dice up the top and bottom
    of the peppers.
  - Layer rice & meat mixture and green peppers.  Repeat
  - Bake for 10 minutes and finish with a broil until the top has a crisp.
  image_url: images/recipes/B065195E-AA6B-4088-8989-0EB99F74FD40-43296-000013AFE049DB0C.jpg
  in_trash: false
  ingredients:
  - 2 large green bell peppers
  - 8oz of Mushrooms; diced
  - 1 red onions; diced
  - 1 lb ground beef
  - 1.5 cup uncooked rice
  - 2 tbsp olive oil
  - '1 packet HOT Taco Seasoning '
  - 1 - 2 packet Taco seasoning
  - 1 can Black Beans
  - 24oz  Greek, Non-Fat, Plain Yogurt
  is_pinned: false
  name: Green Pepper Casserole
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/B065195E-AA6B-4088-8989-0EB99F74FD40-43296-000013AFE049DB0C.jpg
  prep_time: 30 mins
  rating: 4
  scale: 1/1
  servings: '6'
  source: ''
  source_url: ''
  total_time: ''
  uid: 8BFB87F4-49DF-40D3-9021-DFE413155E08-60977-0001D964CE626B8E
- categories: []
  cook_time: ''
  created: '2021-01-18 22:03:28'
  description: ''
  difficulty: ''
  directions:
  - Add the ginger, garlic and green chilli in a wet grinder and blend to a smooth
    paste.
  - Mix the yoghurt with the gram flour in a bowl to get rid of any lumps to form
    a thick paste like consistency.
  - Add the ginger, garlic chilli paste, paprika, chilli powder, garam masala and
    coriander powder. Also mix in the ground cinnamon, saffron and salt.
  - Stir well and tip in the chicken pieces and mix well making sure to coat them
    in the thick marinade. Leave to marinate for a few hours or even overnight if
    you prefer.
  - Soak wooden skewers in water. Preheat the grill on medium.
  - Shake off the excess marinade and thread the chicken pieces onto the skewers and
    place them on a wire rack.
  - Cook under the grill for 15-20 minutes. Turn the skewers every 5 minutes & baste
    with melted butter until the juices run clear and they are cooked through slightly
    charred around the edges.
  - Serve warm over roti or parathas sprinkled with chaat masala and lemon juice along
    with mint chutney and salad.
  image_url: null
  in_trash: true
  ingredients:
  - 450g skinless boneless chicken thighs cut into bite size pieces
  - 2 tbsp thick yoghurt/ Greek yoghurt
  - 2 tsp chickpea flour/ gram flour
  - 4 cloves garlic
  - "1 \u201D piece ginger peeled"
  - 1 green chilli
  - 1 tsp mile paprika
  - "1/2 tsp chilli powder (or a little more if you\u2019d like it spicy)"
  - 1/2 tsp garam masala powder
  - 1 tsp coriander powder
  - Pinch cinnamon powder
  - Pinch of saffron crushed
  - Salt to taste
  - Butter for basting
  is_pinned: false
  name: Tandoori Chicken Tikka
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Harrisonly.com
  source_url: https://harrisonly.com/food/doku.php?id=indian:tandoori_chicken_tikka
  total_time: ''
  uid: 8D0FBB85-77D0-494F-8F32-01810FE04EDA
- categories: []
  cook_time: ''
  created: '2020-04-30 15:05:56'
  description: ''
  difficulty: ''
  directions:
  - 1. Bring a large pot of water to a boil. Toss in about 3 tablespoons of salt.
  - 2. Meanwhile, pour 1 tablespoon of the oil into a large skillet over medium heat.
    Add the garlic and onions. Cook for 5 minutes, stirring occasionally, or until
    the onions are translucent. Remove the vegetables from the skillet and set aside.
  - 3. Pour another tablespoon of olive oil to the now empty skillet, turn the heat
    to high, and then add the mushrooms. Season with salt. Cook for 10 to 12 minutes.
  - 4. Pour the sherry in to deglaze the skillet. Scrap the bottom with a wooden spoon,
    dislodging any browned bits. Cook for 2 minutes. Toss in the parsley, reduce the
    heat to medium-low.
  - 5. While the mushrooms are cooking, start the pasta. Cook according to package
    instructions, subtracting about a minute off the finished time. When ready, scoop
    out about a quarter cup of the pasta water and set aside. Drain the pasta and
    then immediately toss with the mushroom sauce. Add the water if it needs to be
    more substantial. Sprinkle with Parmesan.
  image_url: images/recipes/01050871-4159-4848-93AB-24AE4DF27865.jpg
  in_trash: true
  ingredients:
  - 4 tablespoons olive oil
  - 1 clove garlic, minced
  - 1/2 medium onion, finely chopped
  - 1 pound of assorted mushrooms (chanterelles, porcini, etc.), cut into large pieces
  - 2 tablespoons fino sherry
  - 1 tablespoon parsley, chopped
  - 1/2 pound tube-shaped pasta (such as rigatoncini or penne)
  - 1 1/2 ounces Parmigiano-reggiano, freshly grated
  - Salt and pepper
  is_pinned: false
  name: 'Dinner Tonight: Tube-Shaped Pasta with Wild Mushrooms'
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2008/04/dinner-tonight-tubeshaped-pasta-with-wild-mus.html
  total_time: ''
  uid: 8D853E5B-64A5-4BC8-85C9-DD13B5845D19
- categories: []
  cook_time: '20'
  created: '2020-07-02 17:50:05'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 350\xBA and butter and flour two 9\" cake pans. Prepare red velvet\
    \ cake batter according to box instructions."
  - Divide batter among prepared cake pans and bake until a toothpick inserted in
    the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans,
    then invert onto a wire rack to cool completely. Using a serrated knife, level
    out tops of the cake so they're flat (save scraps for decorating!).
  - 'Make cheesecake layer: Line a 9" springform pan with parchment and spray with
    cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer
    fitted with the paddle attachment, beat cream cheese and sugar until fluffy and
    combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour,
    vanilla, and salt and beat until combined.'
  - Pour filling into prepared springform pan and bake until only slightly jiggly
    in the center, about 1 hour. Let cool slightly, then transfer to the freezer to
    cool completely and firm up before assembling.
  - 'Make cream cheese frosting: In a large bowl, beat cream cheese and butter until
    light and fluffy, then add powdered sugar and vanilla and beat until combined.'
  - 'Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake
    layer, pressing down firmly, then top with second red velvet cake.'
  - Using an offset spatula, frost cake with cream cheese frosting.
  - Garnish with red velvet cake crumbs before serving.
  image_url: images/recipes/7BCC2555-5C9A-473B-B045-C785E319BA45.jpg
  in_trash: true
  ingredients:
  - FOR THE RED VELVET LAYERS
  - Butter, for cake pans
  - All-purpose flour, for cake pans
  - 1 box red velvet cake mix, plus ingredients called for on the box
  - 'FOR THE CHEESECAKE LAYER:'
  - 2 8-oz. packages cream cheese, softened
  - 2/3 c. granulated sugar
  - 2 large eggs
  - 1/3 c. sour cream
  - 1 tbsp. all-purpose flour
  - 1 tsp. pure vanilla extract
  - 1/4 tsp. kosher salt
  - 'FOR THE CREAM CHEESE FROSTING:'
  - 2 8-oz. packages cream cheese, softened
  - 1/2 c. (1 stick) butter, softened
  - 2 1/4 c. powdered sugar
  - 1 tsp. pure vanilla extract
  is_pinned: false
  name: Red Velvet Cheesecake Cake
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: '0'
  rating: 0
  scale: null
  servings: '1'
  source: Delish.com
  source_url: https://www.delish.com/cooking/recipe-ideas/recipes/a50687/red-velvet-cheesecake-cake-recipe/
  total_time: ''
  uid: 8EB75559-FE34-4606-9AFF-86B36FB796F5
- categories: []
  cook_time: 8 hours 30 minutes
  created: '2019-12-09 18:54:20'
  description: ''
  difficulty: ''
  directions:
  - Heat the oil in a large pan over medium-high heat, add the beef and brown on all
    sides, about 20 minutes and set aside.
  - Add the onions and cook until tender, about 2-3 minutes, before adding the garlic
    and red pepper flakes and cooking until fragrant, about a minute.
  - Place the beef, onions, broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire
    sauce, carrots and potatoes in a slow cooker, cover and cook on low for 8-10 hours
    or on high for 3-5 hours. (The beef will be falling apart tender when done!)
  - Remove the carrots, potatoes and beef and slice or shred the beef.
  - Skim any fat from the cooking juices, place it in a sauce pan, bring to a simmer,
    add the mixture of the cornstarch and water and cook until the glaze has thickened
    a bit.
  image_url: null
  in_trash: true
  ingredients:
  - 1 tablespoon oil
  - 3 pounds Ontario Corn Fed Beef roast such as chuck, round, brisket
  - 1 large onion, sliced
  - 4 cloves garlic, chopped
  - 1/2 teaspoon red pepper flakes
  - 1 cup chicken broth
  - 1/2 cup balsamic vinegar
  - 2 tablespoons soy sauce
  - 2 tablespoons brown sugar
  - 1 tablespoon Worcestershire sauce
  - 1 pound baby carrots (optional)
  - 1 pound mini potatoes or diced potatoes (optional)
  - 2 tablespoons cornstarch + 2 tablespoons water
  is_pinned: false
  name: Slow Cooker Balsamic Glazed Roast Beef
  notes: '* Rachael does not like this recipe

    Pressure cooker

    * 30 mins + 15 mins on beef was not enough to shred.  Tried chopping it, but I
    really like shredding better.

    * 15 mins on potatoes was to much and with quick release they got shredded

    * 15 mins on carrots was good'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 3
  scale: null
  servings: 'Servings: 8'
  source: Closetcooking.com
  source_url: https://www.closetcooking.com/slow-cooker-balsamic-glazed-roast-beef/
  total_time: ''
  uid: 8FD5720D-A229-46E5-A7FB-542BD3B070A7
- categories:
  - Vegan
  cook_time: 20 mins
  created: '2019-11-10 17:17:20'
  description: ''
  difficulty: ''
  directions:
  - Bring a pot of salted water to boil. Add potatoes, skins removed and boil for
    20 minutes until fork tender (you can stick your fork into the potato and it slides
    right out).
  - While the potatoes are boiling, Heat 2 tablespoons of the vegan butter in a pan
    over medium high heat.
  - When hot, add the onion slices in (the onions should sizzle), and reduce heat
    to medium so you don't burn the onions.
  - Swirl the onions around to ensure it's all covered, and allow to caramelise for
    15 minutes, stirring once every 5 minutes. The onions will be soft enough to cut
    through with the spatula, and will be very tender. If the oil in the pan dries
    up, add water 2 tablespoons at a time to help finish cooking the onions. Set aside.
  - Drain and place into a bowl. Using your potato mashed, mash the potatoes for a
    few seconds until broken up. Place the coconut milk and the remaining vegan butter
    in a bowl and microwave for 45 seconds until hot. Add to the mashed potatoes with
    the garlic and salt and mashed all the ingredients together with the potato masher
    until incorporated.
  - Fold in the caramelised onions into the mashed potatoes. If you have time, you
    can let it sit for a while so the caramelised flavour seeps into the mashed potatoes.
  - Serve with black pepper (optional) and an extra pat of butter.
  image_url: images/recipes/61428C18-ADBC-4C1D-AF15-9EE8A4A502B8.jpg
  in_trash: true
  ingredients:
  - 1 lb 8 ounces gold potatoes (aim for small potatoes, and if large cut in half)
  - 1/2 onion, sliced
  - 2 cloves garlic, minced
  - 3 tablespoons vegan butter
  - 1/2 cup coconut milk
  - "\xBD - 1 teaspoon salt (salt to taste)"
  is_pinned: false
  name: Vegan Garlic Mashed Potatoes with Caramelised Onions
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 mins
  rating: 0
  scale: null
  servings: 'Serves: 3-4'
  source: Jessicainthekitchen.com
  source_url: https://jessicainthekitchen.com/best-garlic-mashed-potatoes-recipe/
  total_time: ''
  uid: 91E0D78A-1785-48CB-AA8C-B4BD16B63966
- categories: []
  cook_time: 1 1/2 hours
  created: '2020-11-22 20:10:43'
  description: ''
  difficulty: ''
  directions:
  - 1. Chop reserved turkey neck, gizzards, and trimmings into 1-inch chunks with
    a cleaver. Heat oil in a medium saucepan over medium-high heat until shimmering.
    Add turkey parts, onion, carrot, and celery and cook, stirring occasionally, until
    well browned, about 10 minutes total. Add stock, soy sauce, herbs, and bay leaves.
    Bring to a boil, then reduce to a simmer. Simmer for 1 hour, then strain through
    a fine-mesh strainer. Add any drippings from the roast turkey, then skim off excess
    fat.
  - 2. You should have a little over 1 quart of fortified stock; if not, add water
    or more chicken stock to equal 1 quart. Discard solids and set stock aside.
  - 3. Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring
    constantly, until golden brown, about 3 minutes. Whisking constantly, add fortified
    broth in a thin, steady stream. Bring to a boil, reduce to a simmer, and cook
    until thickened and reduced to about 3 cups. Season to taste with salt and pepper.
    Gravy can be made up to 5 days in advance and stored in the refrigerator.
  image_url: images/recipes/C23E0C2E-6B4E-4F92-B8D7-DC4F0F7C9832.jpg
  in_trash: true
  ingredients:
  - Turkey neck, gizzards, and trimmings
  - 1 tablespoon (15ml) vegetable oil
  - 1 large onion, roughly chopped
  - 1 large carrot, peeled and roughly chopped
  - 2 ribs celery, roughly chopped
  - 1 1/2 quarts (about 1.5L) homemade or store-bought low-sodium chicken stock, plus
    more as needed
  - 1 teaspoon (5ml) soy sauce
  - A few sprigs mixed herbs, such as fresh parsley, thyme, or rosemary
  - 2 bay leaves
  - 3 tablespoons (45g) butter
  - 1/4 cup (1 1/2 ounces) flour
  - Kosher salt and freshly ground black pepper
  is_pinned: false
  name: The Best Turkey Gravy
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: null
  servings: About 3 cups (720ml)
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/11/the-best-turkey-gravy-recipe.html
  total_time: ''
  uid: 924FDD05-5897-4899-868C-7A2342213D58
- categories: []
  cook_time: 10 minutes
  created: '2022-02-01 14:34:48'
  description: ''
  difficulty: ''
  directions:
  - In a large bowl, whisk together all the marinade/dressing ingredients to blend,
    then separate out half to use as the dressing. Set the dressing aside until ready
    to serve the salad. You can put it in a mason jar with a lid so you can shake
    it to blend.
  - Place the chicken in the large bowl with the remaining marinade and turn to coat
    on all sides. Cover and marinate for at least 30 minutes, or longer if you have
    the time, in the refrigerator.
  - "Meanwhile, prepare the veggies for the salad and arrange them in a large serving\
    \ bowl, leaving out the avocados until just before serving so it doesn\u2019t\
    \ brown."
  - Once the chicken has marinated, heat a large cast iron skillet over medium high
    heat and add a little oil, then sprinkle the skillet with a bit of sea salt. Gently
    shake excess marinade from the chicken, leaving a coating for flavor, and arrange
    in the hot skillet. Discard any remaining marinade at this time.
  - "Cook the chicken about 5-6 minutes per side, or until it reaches an internal\
    \ temperature of 165\xB0F. You might need to adjust the heat to avoid burning\
    \ the outside. Once done, remove the chicken to a cutting board and allow it to\
    \ rest while you slice the avocados and arrange in the serving bowl with the rest\
    \ of the salad. Slice the chicken and arrange it around the salad, then drizzle\
    \ all over with the saved dressing (shake or mix the dressing first) and toss\
    \ as desired. Serve with lemon wedges if desired. Enjoy!"
  image_url: images/recipes/224D16D7-1429-4F06-907A-1579E2360C41.jpg
  in_trash: true
  ingredients:
  - 'chicken + marinade/dressing:'
  - 1 1/2 lbs boneless skinless chicken breasts or tenderloins
  - 1/3 cup olive oil or avocado oil
  - Finely grated zest of one lemon
  - 1/4 cup freshly squeezed lemon juice about the juice of 2 lemons
  - 2 tablespoons red wine vinegar
  - 4 cloves garlic minced
  - 2 tablespoons dried oregano or Balanced Bites Greek Seasoning Blend
  - 1 teaspoon fine sea salt
  - 1/4 teaspoon cracked black pepper
  - 'salad:'
  - 2 hearts of romaine washed and roughly chopped
  - 2 med/large cucumbers quartered lengthwise and sliced
  - 1 cup cherry tomatoes sliced in half
  - 1 medium green bell pepper thinly sliced
  - 1 red onion thinly sliced
  - 3/4 cup pitted and sliced Kalamata olives
  - 1 large avocado (or 2 small ones) sliced
  - Lemon wedges for garnish
  is_pinned: false
  name: Greek Chicken Salad {Paleo, Whole30, Keto}
  notes: ''
  nutritional_info: 'Calories: 264kcal Carbohydrates: 8g Protein: 20g Fat: 17g Saturated
    Fat: 3g

    Trans Fat: 1g Cholesterol: 54mg Sodium: 596mg Potassium: 708mg Fiber: 4g

    Sugar: 3g Vitamin A: 2773IU Vitamin C: 25mg Calcium: 44mg Iron: 1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: 1/1
  servings: 'Servings: 8 servings'
  source: Paleorunningmomma.com
  source_url: https://www.paleorunningmomma.com/greek-chicken-salad-paleo-whole30/
  total_time: ''
  uid: 928C0AF6-34BA-4920-B14A-C503479D74D2
- categories:
  - Vegan
  cook_time: 30 minutes
  created: '2019-11-10 17:20:09'
  description: ''
  difficulty: ''
  directions:
  - Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet with parchment
    paper, or line with foil and grease well.
  - In a large bowl, stir together the chopped cauliflower, onions, celery, and garlic.
    Toss with olive oil, poultry seasoning, sage, thyme, sea salt, and black pepper.
  - Spread the mixture in a single layer on the lined baking sheet. (You may need
    two sheets depending on the size. You want as many of the cauliflower florets
    and onions in contact with the pan as possible.) Roast in the oven for about 15
    minutes, until the onions are soft and cauliflower is starting to brown a little.
  - Add the fresh parsley and pecans to the pan, and stir everything together. Roast
    for 10-15 more minutes, until the pecans are lightly toasted, cauliflower is well
    browned, and onions are starting to caramelize.
  image_url: images/recipes/2716C209-C465-4A05-8C04-105A3CF77A4E.jpg
  in_trash: true
  ingredients:
  - 1 large head Cauliflower (cut into small florets)
  - 1 large Onion (sliced)
  - 1/4 cup Celery (chopped thinly)
  - 2 cloves Garlic (minced)
  - 1/4 cup Olive oil (can also use butter or ghee)
  - 1/2 tsp Poultry seasoning
  - 1/2 tsp Dried thyme
  - 1/2 tsp Ground sage
  - 1 tsp Sea salt (or less if your poultry seasoning contains salt)
  - 1/4 tsp Black pepper
  - 2 tbsp Fresh parsley (chopped)
  - 1/4 cup Pecans (chopped)
  is_pinned: false
  name: Low Carb Paleo Cauliflower Stuffing Recipe for Thanksgiving
  notes: ''
  nutritional_info: Calories 95 kcal
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: 'Serving size: 1/2 cup'
  source: Wholesomeyum.com
  source_url: https://www.wholesomeyum.com/recipes/low-carb-paleo-cauliflower-stuffing-recipe/
  total_time: ''
  uid: 95BA547E-4895-46C7-9521-3A7FFD90CF85
- categories: []
  cook_time: 15 mins
  created: '2022-02-08 16:25:17'
  description: ''
  difficulty: ''
  directions:
  - Preheat your grill to the highest setting.
  - For the chicken, I like to use thin sliced breasts because I think they are easier
    to eat on a sandwich. I usually buy chicken breasts and slice them in half lengthwise.
  - Season the chicken breasts all over with a pinch of salt, pepper and the smoked
    paprika and garlic powder.
  - Heat a small saucepan over medium heat and place the hot sauce and butter in it.
    Cook just until the butter melts, stirring often. You can also do this in the
    microwave!
  - "You want the grill heat between 400 and 450 degrees, so reduce the heat slightly\
    \ if needed. Place the chicken on the grill. Grill for 4 minutes, then flip and\
    \ grill for 3 minutes more. Brush the chicken with the buffalo wing sauce. Flip,\
    \ brush the other side, and grill for another minute. You can do this 1 or 2 more\
    \ times, you want the internal temperature to be 165 degrees F. It may take more\
    \ or less time based on the thickness of your chicken breast! You can also throw\
    \ the buns on the grill for 1 to 2 minutes if you\u2019d like."
  - When the chicken is done, remove it from the grill and brush it with more of the
    buffalo sauce.
  - "To serve, if desired you can add a little bit of blue cheese dressing or ranch\
    \ on the bottom of the bun. Top with the chicken breast (or 2, if you\u2019re\
    \ my husband), then top with the slaw. You can add an extra sprinkle of gorgonzola\
    \ too! Eat immediately. Yum."
  - GORGONZOLA SLAW
  - "Place the shredded cabbage and carrots in a large bowl. In a smaller bowl, whisk\
    \ together the cheese, yogurt, lime juice and olive oil. Pour it over the cabbage\
    \ and toss thoroughly until everything is combined. Season with a generous pinch\
    \ of salt and pepper and toss well. The slaw will not be super creamy and saucy\
    \ - it\u2019s very much a light coating."
  image_url: images/recipes/1164CC11-9252-4ECC-B828-435746F7DBE6.jpg
  in_trash: true
  ingredients:
  - 4 to 6 thin sliced chicken breasts (I slice 3 breasts in half)
  - 1 teaspoon smoked paprika
  - 1 teaspoon garlic powder
  - salt and pepper
  - "\xBD cup hot sauce (like frank\u2019s red hot or frank\u2019s buffalo wing)"
  - 3 tablespoons unsalted butter
  - brioche buns, for serving
  - ranch or blue cheese dressing, for serving
  - GORGONZOLA SLAW
  - 2 to 3 cups chopped/shredded green or savoy cabbage, or 1 (14oz) bag coleslaw
    mix
  - 1 large carrot, peeled into ribbons
  - 4 ounces crumbled gorgonzola cheese, plus extra for serving if you wish
  - 3 tablespoons plain greek yogurt
  - 2 tablespoons freshly squeezed lime juice
  - 1 tablespoon olive oil, or avocado oil or another oil you love
  - salt and pepper
  is_pinned: false
  name: Grilled Buffalo Chicken Sandwiches.
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 25 mins
  rating: 0
  scale: null
  servings: 'Yield: 4 people'
  source: Howsweeteats.com
  source_url: https://www.howsweeteats.com/2020/05/buffalo-chicken-sandwiches/
  total_time: ''
  uid: 9615CB82-6DEF-446A-8D4E-58239251DE28
- categories: []
  cook_time: ''
  created: '2021-10-19 22:27:08'
  description: ''
  difficulty: ''
  directions:
  - "Preheat the oven to 425\xB0F and line a baking sheet with parchment paper. Slice\
    \ the delicata squash in half lengthwise, scoop out the seeds, and cut into \xBD\
    -inch half moons. Toss the squash with drizzles of olive oil and sprinkles of\
    \ salt and pepper. Spread evenly onto the baking sheet and roast for 25 to 30\
    \ minutes or until golden brown around the edges."
  - "In a medium bowl, combine the cabbage with \xBD teaspoon of olive oil, the apple\
    \ cider vinegar, maple syrup, currants, \xBC teaspoon of salt, and a few grinds\
    \ of pepper. Set aside."
  - "In a medium bowl, stir together the yogurt, 1 tablespoon of blue cheese, the\
    \ lemon juice, garlic, 1 teaspoon of olive oil, the cumin, \u215B teaspoon salt,\
    \ and a few grinds of pepper. Set aside."
  - Assemble the salad on a large platter by slathering the yogurt onto the platter
    (depending on the size of your platter, you may not use all of it). Top with the
    roasted squash, red cabbage, 2 tablespoons of blue cheese, and the toasted pepitas.
    Season to taste with more lemon juice, salt, and pepper. Garnish with parsley
    leaves.
  image_url: images/recipes/6CECEE9D-4A53-4E24-B2D1-CB3FB4C6B727.jpg
  in_trash: true
  ingredients:
  - 2 medium delicata squash
  - Extra-virgin olive oil
  - 2 cups shredded red cabbage
  - 2 teaspoons apple cider vinegar
  - "\xBD teaspoon maple syrup"
  - 2 teaspoons dried currants
  - "\xBD cup plain whole milk Greek yogurt"
  - 1 tablespoon crumbled blue cheese
  - 1 teaspoon fresh lemon juice, more for squeezing
  - "\xBD garlic clove, minced"
  - "\xBC teaspoon cumin"
  - Sea salt and freshly ground black pepper
  - Toppings
  - 2 tablespoons crumbled blue cheese
  - 2 tablespoons toasted pepitas
  - "\xBC cup fresh parsley leaves"
  is_pinned: false
  name: Roasted Delicata Squash & Creamy Blue Cheese Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 'Serves: 4 as a side'
  source: Loveandlemons.com
  source_url: https://www.loveandlemons.com/roasted-delicata-squash-creamy-blue-cheese-sauce/
  total_time: ''
  uid: 9723DAA0-9B8E-4A2A-8126-4D2C4E525359
- categories: []
  cook_time: 1 hour 30 minutes
  created: '2021-01-07 04:01:36'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 400\xB0F. "
  - In a medium pot of salted boiling water, cook elbow macaroni until just shy of
    al dente, about 2 minutes less than cooking time indicated on package. Drain,
    then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter
    until butter is melted and pasta is evenly coated. Set aside.
  - In a large saucepan, bring 3 cups (720ml) milk to a simmer over medium heat. Whisk
    in sodium citrate until fully dissolved. While maintaining a gentle simmer, add
    cheddar cheese in small increments, using an immersion blender to incorporate
    it completely into the sauce before the next addition. When all the cheese is
    added and the sauce is smooth and glossy, blend in hot sauce, mustard powder,
    and garlic powder. Season with salt, if necessary.
  - "Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly,\
    \ then add grated Gruy\xE8re and mix well. Scrape pasta into a 9- by 13-inch baking\
    \ dish and smooth surface into an even layer."
  - Bake on top rack of oven until browned and bubbling, about 45 minutes (ovens can
    vary; check often to prevent top from burning).
  - When mac is almost done, add 3 tbsp of butter to a skillet and melt over medium
    heat.  Add panko and cook until browned
  - Let mac and cheese rest 15 minutes, then top with browned panko crumbs and serve.
    Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly
    well in the microwave or oven.
  image_url: null
  in_trash: false
  ingredients:
  - Kosher salt
  - 3 cups Milk
  - 1 lb (450g) elbow macaroni
  - 5 tbsp (75g) unsalted butter, divided
  - 4 tsp (25g) sodium citrate
  - 2 lbs (900g) grated sharp cheddar cheese
  - 1 tbsp worcheshire
  - 2 tsp (10ml) hot sauce, such as Frank's RedHot
  - 1 tsp (4g) mustard powder
  - 1/2 tsp (2g) garlic powder
  - "1/2 lb (225g) grated Gruy\xE8re cheese (see note)"
  - 1 cup panko bread crumbs (55g)
  is_pinned: false
  name: "Modern Baked Mac and Cheese with Cheddar and Gruy\xE8re"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 3
  scale: 1/1
  servings: One 9- by 13-inch baking dish, serving 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2016/11/sodium-citrate-baked-mac-and-cheese.html
  total_time: ''
  uid: 9953E8DC-E10F-419E-B4F7-23D145B3EEDA
- categories: []
  cook_time: 10 minutes
  created: '2019-10-09 17:17:06'
  description: ''
  difficulty: ''
  directions:
  - Season both sides of the chicken thighs with salt and ground black pepper.
  - Mix the honey, dijon mustard, soy sauce and chicken broth together. Stir to combine
    well.
  - Turn on the Instant Pot and set the mode to Saute. Add the olive oil when it's
    fully heated so the chicken won't stick to the pot. Pan-sear both sides of the
    chicken thighs, skin side down first, until the skin is a nice golden brown and
    the bottom part is nicely browned.
  - Add the garlic into the pot, follow by the honey mustard mixture. Cover the lid
    and select Manual and set to High pressure for 10 minutes. When it beeps, turn
    to Quick Release. When the valve drops, remove the lid carefully, add the chopped
    parsley. Change to saute mode and reduce the sauce for 1 to 2 minutes, if you
    like a thicker sauce. Serve with plain spaghetti or steamed rice.
  image_url: null
  in_trash: true
  ingredients:
  - 1 1/2 - 2 lbs chicken thighs, 5 chicken thighs
  - salt
  - ground black pepper
  - 3 tablespoons honey
  - 3 tablespoons dijon mustard
  - 1 tablespoon soy sauce
  - 1/2 cup chicken broth
  - 1 teaspoon olive oil
  - 5 cloves garlic
  - 1 tablespoon chopped parley
  is_pinned: false
  name: Honey Mustard Chicken
  notes: "If you don\u2019t have an Instant Pot, you can make this Honey Mustard Chicken\
    \ in a slow cooker, or on your stove top. If you use a slow cooker, make sure\
    \ not to overcook it. Use high heat and cook for 3 hours. For stove top, just\
    \ pan-fry the chicken and then add in the Sauce. Simmer on low heat and cook until\
    \ the chicken meat is tender."
  nutritional_info: 'Calories 547 kcal

    Saturated Fat 18g

    Cholesterol 389mg

    Sodium 695mg

    Potassium 879mg

    Carbohydrates 16g

    Fiber 1g

    Protein 66g

    Calcium 45mg

    Iron 3.2mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: Servings 4 people
  source: Rasamalaysia.com
  source_url: https://rasamalaysia.com/honey-mustard-chicken/
  total_time: ''
  uid: 9B32145E-55E1-489D-A601-82FCBF4289D1
- categories: []
  cook_time: 15 mins
  created: '2022-03-17 20:03:13'
  description: ''
  difficulty: ''
  directions:
  - Pickled Sweet Peppers
  - In a large pot, make the brine. Place the salt, cider and white vinegars, water,
    sugar, garlic, and spices in a large pan and bring to a boil over medium to high
    heat.
  - Sterilize your jars in a 16-quart canning pot. Place the sliced peppers and onions
    into the jars. Press down to compact and make sure you have plenty of peppers
    and onions in each jar, as they will rise up to the surface during the processing.
  - "Using a wide-mouth funnel, ladle hot pickling brine over top of the peppers and\
    \ onions, leaving \xBD-inch headspace. Remove any air bubbles. Wipe the rim with\
    \ a clean, damp paper towel. Center the lid on the jar. Apply the band until the\
    \ fit is fingertip tight."
  - Place the jars in a water bath and process for 15 minutes, adjusting for altitude.
    Remove from the water bath. Allow to cool completely on the counter for 24 hours.
    For best flavor, let stand for 3 to 4 weeks before enjoying. Store the jars in
    a cool, dry place for up to 1 year.
  - Once opened, store in the refrigerator.
  image_url: images/recipes/1B421F35-31FB-4D62-9FE6-63FCF02A7A75.jpg
  in_trash: false
  ingredients:
  - Pickled Sweet Peppers
  - 1 tablespoon pickling or kosher salt
  - 6 cups cider vinegar
  - 2 cups white vinegar
  - 4 cups water
  - 6 cups granulated sugar
  - 8-10 cloves garlic smashed
  - "\xBD tablespoon turmeric powder"
  - 1 tablespoon whole peppercorns
  - 1 teaspoon mustard seed
  - 1 teaspoon celery seed
  - "4 \xBD to 5 pounds red, green, and orange bell peppers sliced \xBC-inch thick"
  - 1 large onion halved and sliced thinly
  is_pinned: false
  name: Pickled Peppers
  notes: ''
  nutritional_info: 'Calories: 728kcal | Carbohydrates: 171g | Protein: 3g | Fat:
    1g | Saturated Fat: 1g | Sodium: 902mg | Potassium: 736mg | Fiber: 6g | Sugar:
    162g | Vitamin A: 7995IU | Vitamin C: 328mg | Calcium: 59mg | Iron: 2mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 mins
  rating: 0
  scale: 1/4
  servings: 'Servings: 8'
  source: Afarmgirlskitchen.com
  source_url: https://afarmgirlskitchen.com/pickled-sweet-peppers/
  total_time: ''
  uid: 9CCBE11A-6AE2-418F-8A60-147D9E2BB51B
- categories: []
  cook_time: ''
  created: '2021-10-19 22:27:01'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 400 degrees.
  - "Slice sweet potatoes into \xBC to \xBD inch wide sticks."
  - Toss sweet potatoes in olive oil and spices. Spread them out evenly on two parchment
    lined baking sheets.
  - Bake for about 15 minutes until browned on the bottom. Flip and cook for 10 more
    minutes until the other side is crisp and brown as well. Serve up hot!
  image_url: images/recipes/B136ECFF-3DA9-4140-8A4B-82510E425E56.jpg
  in_trash: true
  ingredients:
  - 2 pounds sweet potatoes, peeled
  - 2 tablespoons olive oil
  - 1 teaspoon garlic powder
  - 1 teaspoon paprika
  - Salt and Pepper to Taste
  is_pinned: false
  name: Crispy Baked Sweet Potato Fries
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Tc.farm
  source_url: https://tc.farm/blog/2021/10/11/crispy-baked-sweet-potato-fries/
  total_time: ''
  uid: 9CF6931D-02A0-44C5-8015-E230FDB8F260
- categories: []
  cook_time: 10 mins
  created: '2022-03-11 16:33:21'
  description: ''
  difficulty: ''
  directions:
  - 'Prepare the eggs:'
  - Peel the eggs and place in the bottom of a clean, quart-sized glass jar.
  - 'Prepare the pickling liquid:'
  - In a medium saucepan, add the vinegar, water (or beet juice if using), the onion
    (and jalapeno if using), sugar, and spices. Bring to a boil and cook, uncovered,
    until the sugar has dissolved and the onions are translucent, about 5 minutes.
    Remove from heat and let cool a few minutes.
  - Pour the vinegar onion mixture over the eggs in the jar, covering the eggs completely.
    If you are making the beet pickled eggs, place some or all of the cooked beets
    in with the eggs in the jar (this will help to bring color to the eggs, and you
    will have pickled beets as well.) Secure close the jar's cover. Refrigerate up
    to a month.
  - The pickled eggs will be ready to eat after a few days. The longer the eggs sit
    in the pickling juice, the more the pickling juice will penetrate the eggs.
  image_url: https://www.simplyrecipes.com/thmb/dsjyPZzTLMo6RVCpP1nDiYcGWsg=/2000x1333/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2011__04__pickled-eggs-horiz-a-2000-1d4ba96634e445f78b068c38a2ecbf6c.jpg
  in_trash: false
  ingredients:
  - Beet pickled eggs with cardamom and anise
  - 1 beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked (see
    recipe note)
  - 1 cup beet juice (see recipe note)
  - 1 cup apple cider vinegar
  - 1/4 onion, sliced
  - 1/3 cup sugar
  - 3 cardamom pods
  - 1 star anise
  - 6 hard cooked eggs, peeled
  - Curried pickled eggs
  - 1 cup apple cider vinegar
  - 3/4 cup water
  - 1/4 onion, sliced
  - 3/4 cup sugar
  - 3 cardamom pods
  - 1 teaspoon mustard seeds (yellow or brown)
  - 1 tablespoon yellow curry powder
  - 6 hard cooked eggs, peeled
  - Jalapeno pickled eggs
  - 3/4 cup apple cider vinegar
  - 3/4 cup water
  - 1/2 cup plus 1 tablespoon sugar
  - 6 cloves
  - 2 jalapeno peppers, sliced in half lengthwise, seeds removed and discarded
  - 1 teaspoon cumin seeds
  - 1 bay leaf
  - 1/2 teaspoon dried oregano
  - 1/4 onion, sliced
  - 1 clove garlic, peeled
  - 6 hard cooked eggs, peeled
  - Tarragon pickled eggs
  - 3/4 cup apple cider vinegar
  - 3/4 cup water
  - 1/4 onion, sliced
  - 2 sprigs fresh tarragon
  - 1 teaspoon mustard seeds
  - 1/2 cup plus 1 tablespoon sugar
  - 1 teaspoon herbs de Provence
  - 6 hard cooked eggs, peeled
  is_pinned: false
  name: Pickled Eggs
  notes: ''
  nutritional_info: '(per serving)

    154 Calories 5g Fat 18g Carbs 7g Protein

    Nutrition Facts

    Servings: 6

    Amount per serving

    Calories 154

    % Daily Value*

    Total Fat 5g 7%

    Saturated Fat 2g 8%

    Cholesterol 187mg 62%

    Sodium 89mg 4%

    Total Carbohydrate 18g 7%

    Dietary Fiber 1g 4%

    Total Sugars 16g

    Protein 7g

    Vitamin C 2mg 12%

    Calcium 40mg 3%

    Iron 1mg 7%

    Potassium 234mg 5%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: 6 servings
  source: Simplyrecipes.com
  source_url: https://www.simplyrecipes.com/recipes/pickled_eggs/
  total_time: ''
  uid: 9D0AFA7B-0BB6-4D80-BC05-4C8F487A9A06
- categories: []
  cook_time: 20 minutes
  created: '2019-06-27 19:40:01'
  description: ''
  difficulty: ''
  directions:
  - Cut the beef chuck roast to a thickness of 1 inch into slabs and season with salt
    and pepper.
  - Heat oil in a pan over medium high heat and brown the slabs of beef (approx 5
    mins per side).  Once done cut into approximately 1 inch cubes.
  - Saute onions and thyme sprigs until soft and starting to brown over medium heat.
  - Toss into the pressure cooker beef, beef juices, onions, thyme, mushrooms, flour,
    chicken stock, Worcestershire, soy sauce, garlic powder, and salt and pepper and
    stir.
  - Pressure cook on high for 20 minutes and afterwards quick release.
  - Begin cooking the egg noodles following the directions.  When complete drain and
    add butter and stir to combine.
  - To get desired thickness mix corn starch with water and pour into the pressure
    cooker while stirring.  Apply heat to pressure cooker to return to a boil for
    5 mins to set the corn starch.
  - Turn off heat and allow to cool for 5 to 10 minutes.  Mix in sour cream.
  - Season to taste with additional salt, pepper, soy sauce and Worcestershire sauce.
  - Ladle your Stroganoff over buttered egg noodles and sprinkle with parsley or chives.
  image_url: images/recipes/B581A416-E1A3-42D9-AEE9-22A9154F1F26-53322-000030E495E877E2.jpg
  in_trash: true
  ingredients:
  - 1.5 lbs beef chuck roast trimmed
  - 1 cup diced onion (half of a large onion)
  - 8 oz white mushrooms, sliced or quartered
  - 8 oz crimini mushrooms, sliced or quartered
  - 1 sprig of thyme (3-4 slim stalks)
  - 2 tbsp all-purpose flour
  - 1 tbsp corn starch
  - 2 tbsp butter
  - 1.5 cups low sodium chicken stock
  - 1 tsp. onion powder
  - 1 tsp. garlic powder
  - 2 tbsp Worcestershire sauce
  - 2 tbsp Soy sauce
  - 1 cup full-fat sour cream
  - Vegetable oil
  - Salt and black pepper
  - 12 oz egg noodles
  - chives to garnish
  is_pinned: false
  name: Simple pressure cooker Beef Stroganoff
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/B581A416-E1A3-42D9-AEE9-22A9154F1F26-53322-000030E495E877E2.jpg
  prep_time: 10-15 minutes
  rating: 3
  scale: null
  servings: Serves 4
  source: Thetakeout.com
  source_url: https://thetakeout.com/recipe-how-to-make-beef-stroganoff-instant-pot-1834875387
  total_time: ''
  uid: 9D0B96DE-6EB0-4DF6-BC75-C5D705B6578E
- categories: []
  cook_time: 6 hours
  created: '2020-06-20 02:06:22'
  description: ''
  difficulty: ''
  directions:
  - 1. Combine flour, yeast, salt, and sugar in the bowl of a stand mixer and whisk
    until combined. Add yogurt and knead with dough hook on low speed until dough
    comes together into a smooth ball. Dough should stick slightly to bottom of bowl
    as it kneads (add slightly more yogurt or milk as necessary). Continue to knead
    for 5 minutes. Cover tightly with plastic wrap and allow to rise at room temperature
    until roughly doubled in volume, about 2 hours.
  - 2. Turn dough out onto floured work surface. Using a bench scraper or a knife,
    cut the dough into 12 even pieces. Roll each piece into a ball, then place on
    a well-floured surface (leaving a few inches of space between each one) and cover
    with a floured cloth. Alternatively, place each ball of dough in an individual
    covered pint-sized deli container. Allow dough to rise at room temperature until
    doubled in volume, about 2 hours.
  - 3. Ignite a large chimney full of coals (about 5 quarts of coals) and spread evenly
    over half of the grill. Set grill grates in place, cover, and allow to preheat
    for 5 minutes. Scrape grill grates clean with a brush.
  - 4. Working with two to three balls of dough at a time, stretch with your hands
    into an oblong roughly 10-inches long and 6-inches across (you can use a rolling
    pin for this as well). Once you have two or three pieces stretched, lay them out
    on the grill above the coals. Cook without moving until bottom side is charred
    in spots and light golden brown. Flip with a large spatula, pizza pell, or with
    tongs and cook until second side is charred and browned. Remove naan from the
    grill and immediately brush with melted butter. Transfer the naan to a large plate
    and cover it with a clean dish towel while you cook the remaining bread.
  image_url: images/recipes/12274324-5CE5-4820-B4FD-B6F921A31BEE.jpg
  in_trash: true
  ingredients:
  - 22 ounces (about 4 cups) bread flour
  - 0.25 ounces (1 packet, about 2 teaspoons) instant or rapid rise yeast
  - 0.44 ounces salt (about 2 1/2 teaspoons) salt
  - 0.8 ounces (about 2 tablespoons) sugar
  - 14 ounces (about 1 3/4 cups) full fat yogurt or whole milk
  - 1 stick butter, melted
  is_pinned: false
  name: Grilled Naan
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 1 hour
  rating: 0
  scale: null
  servings: 12 pieces
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2011/08/grilled-naan-recipe.html
  total_time: ''
  uid: 9D87404F-0CD9-4830-8AA1-8B8F75546429
- categories: []
  cook_time: ''
  created: '2020-07-30 12:36:53'
  description: ''
  difficulty: ''
  directions:
  - Preheat the oven to 350F
  - Brown the ground beef in a skillet and reuse any fat for the next step
  - Add onion and if need additional oil and saute for 2 mins
  - Add mushrooms and saute for 5 mins
  - Add the tomato paste, allspice, cinnamon and dried oregano and mix to incorporate
    saute for 5 mins
  - Add ground beef and incorporate
  - Puree the cottage cheese in a blender
  - In a baking dish lay down a layer of egg plant, layer the ground beef mixture,  add
    another egg plant layer, cottage cheese and top with shredded mozzarella cheese.
  - Bake for 20 mins or until cheese on top is golden brown
  image_url: null
  in_trash: false
  ingredients:
  - 1 large Eggplant, sliced crosswise 1/4 inch thick
  - 1  onion, chopped
  - 8oz mushrooms, chopped
  - 6 clove garlic, finely chopped
  - 12oz Tomato paste
  - 2 lbs lean ground beef (91% lean)
  - 3 cup 2% low fat cottage cheese
  - 1 cup shredded part skim shredded mozzarella cheese
  - 1 teaspoon allspice
  - 1 teaspoon cinnamon
  - 2 teaspoon black pepper
  - 2 teaspoon dried oregano
  - Salt to taste
  is_pinned: false
  name: Moussaka
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: ''
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: 9EC8FA98-8639-47D7-B522-6CA0555D7075-30573-00002814A3EED5BC
- categories:
  - Pork
  cook_time: 8 hrs
  created: '2019-10-15 16:51:50'
  description: ''
  difficulty: ''
  directions:
  - In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green
    bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning,
    cayenne pepper, and thyme.
  - Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp
    during the last 30 minutes of cook time.
  image_url: images/recipes/0E7C4709-7BCC-4465-AB09-5524563DA782.jpg
  in_trash: true
  ingredients:
  - 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
  - 1 pound andouille sausage, sliced
  - 1 (28 ounce) can diced tomatoes with juice
  - 1 large onion, chopped
  - 1 large green bell pepper, chopped
  - 1 cup chopped celery
  - 1 cup chicken broth
  - 2 teaspoons dried oregano
  - 2 teaspoons dried parsley
  - 2 teaspoons Cajun seasoning
  - 1 teaspoon cayenne pepper
  - "\xBD teaspoon dried thyme"
  - 1 pound frozen cooked shrimp without tails
  is_pinned: false
  name: Colleen's Slow Cooker Jambalaya
  notes: "Serve over your favorite rice.\n\nPartner Tip\n\nTry using a Reynolds\xAE\
    \ slow cooker liner in your slow cooker for easier cleanup."
  nutritional_info: 'Per Serving: 235 calories; 13.6 g total fat; 99 mg cholesterol;
    688 mg sodium. 6.1 g carbohydrates; 20.2 g protein; Full Nutrition'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: 'Servings: 12'
  source: Allrecipes.com
  source_url: https://www.allrecipes.com/recipe/73634/colleens-slow-cooker-jambalaya/
  total_time: ''
  uid: 9F3E2778-9060-4641-9CF6-B5BD1EAA4D7F
- categories: []
  cook_time: 1 minute
  created: '2020-10-06 21:40:09'
  description: ''
  difficulty: ''
  directions:
  - Place the cucumbers in a colander and sprinkle the salt over them.
  - Toss to coat the cucumber slices in salt. Let sit 10 minutes.
  - Use a paper towel to blot the cucumber slices dry.
  - Place the rice vinegar and sugar in a small bowl. Microwave for 30 seconds and
    stir until sugar is dissolved.
  - Place the cucumbers and red onion in a large bowl, then pour the rice vinegar
    mixture over the top.
  - Add the cilantro to the cucumber mixture and stir until combined. Cover and refrigerate
    for at least 20 minutes, or up to 24 hours.
  - Sprinkle the peanuts over the top, then serve.
  image_url: images/recipes/99372C1E-CF3D-4060-BB5F-14BADB004A33.jpg
  in_trash: true
  ingredients:
  - 1 lb cucumbers, peeled and thinly sliced I prefer the small persian cucumbers
  - 2 teaspoons salt
  - 1/4 cup thinly sliced red onion
  - 1/2 cup rice vinegar
  - 1/4 cup sugar
  - 1/4 cup chopped fresh cilantro
  - 1/3 cup chopped peanuts
  is_pinned: true
  name: Thai Cucumber Salad
  notes: ''
  nutritional_info: 'Calories 143kcal

    Calories: 143kcal | Carbohydrates: 26g | Protein: 2g | Fat: 3g | Saturated Fat:
    1g | Sodium: 891mg | Fiber: 1g | Sugar: 12g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 25 minutes
  rating: 0
  scale: null
  servings: ''
  source: Dinneratthezoo.com
  source_url: https://www.dinneratthezoo.com/thai-cucumber-salad/
  total_time: ''
  uid: 9F4D3363-D098-49AB-B61E-216634B3E585
- categories: []
  cook_time: 55 min
  created: '2020-11-20 16:47:07'
  description: ''
  difficulty: ''
  directions:
  - "Preheat the oven to 375\xB0F. "
  - 'Place four individual baking dishes or one 9-inch square baking dish on a baking
    sheet. 2. '
  - 'In a small pot, heat the olive oil and garlic over medium-low heat. Cook until
    fragrant, about 1 minute. '
  - 'Remove the pot from the heat, add the oregano and let steep for 15 minutes. '
  - 'Remove and discard the garlic and oregano. '
  - 'Drizzle 2 teaspoons of the olive oil into the base of each small baking dish
    (or 2 tablespoons into the base of the larger baking dish). '
  - "Spread 2 tablespoons tomato puree on the base of each baking dish (or \xBC cup\
    \ on the base of the larger baking dish). "
  - 'Layer the eggplant, onion, summer squash, zucchini, pepper and tomato in the
    prepared baking dishes. Stagger the slices slightly and don''t worry about being
    perfect or matchy--just make sure they are packed in tightly. '
  - 'Brush the remaining tomato puree on top, then drizzle evenly with the remaining
    oil. Sprinkle with thyme and season with salt and pepper. '
  - Roast until tender and beginning to brown at the surface and edges, 25 to 30 minutes.
    Cool for 5 to 10 minutes before serving.
  image_url: images/recipes/61251657-FA19-4BFE-AEDF-FF03F39B692A.jpg
  in_trash: true
  ingredients:
  - 5 tablespoons olive oil
  - 2 garlic cloves, smashed
  - 2 sprigs oregano
  - 1 cup tomato puree (or tomato sauce)
  - 1 small eggplant, thickly sliced
  - 1 medium red onion, thickly sliced
  - 2 medium summer squash, thickly sliced
  - 2 medium zucchini, thickly sliced
  - 2 small red bell peppers, sides cut off and halved
  - 3 medium tomatoes, thickly sliced
  - 2 tablespoons thyme leaves
  - Salt and freshly ground black pepper
  is_pinned: false
  name: Easy One-Pan Ratatouille
  notes: ''
  nutritional_info: 'Fat: 18 grams fat

    Calories: 283 calories

    Carbohydrate: 30 grams carbohydrate

    Sugar: 16 grams sugar

    Protein: 6 grams protein'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 35 min
  rating: 0
  scale: null
  servings: 4 servings
  source: Purewow.com
  source_url: https://www.purewow.com/recipes/Ratatouille
  total_time: ''
  uid: A1E7868C-2DB4-4C73-A2AE-068D503511E7
- categories: []
  cook_time: 30 minutes
  created: '2020-08-05 16:38:50'
  description: ''
  difficulty: ''
  directions:
  - 1. Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
  - 2. Add pine nuts and continue to crush with pestle, smashing and grinding them,
    until a sticky, only slightly chunky, beige paste forms.
  - 3. Add basil leaves, a handful at a time, and pound and grind against the walls
    of the mortar. Continue until all basil leaves have been crushed to fine bits.
  - 4. Add both cheeses, then slowly drizzle in olive oil, working it into the pesto
    with the pestle until a fairly smooth, creamy, emulsified, sauce forms. Add more
    oil, if desired.
  - 5. Pesto can be served with pasta right away, or transferred to a jar or container,
    covered with a small layer of olive oil, sealed, and refrigerated overnight.
  image_url: images/recipes/F7A4900C-A7FE-4E8B-95E3-9504683E6E22.jpg
  in_trash: true
  ingredients:
  - 2 medium cloves garlic
  - Coarse sea salt, as needed
  - 3 ounces basil leaves (from about a 4-ounce bunch), washed with water still clinging
    to the leaves
  - 2 tablespoons (30g) pine nuts
  - 3/4 ounce (about 2 tablespoons) grated Parmigiano Reggiano
  - 3/4 ounce (about 2 tablespoons) Pecorino Fiore Sardo (see note)
  - 3/4 cup (175ml) mildly flavored extra-virgin olive oil
  is_pinned: false
  name: The Best Pesto Alla Genovese (Classic Basil Pesto Sauce)
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: null
  servings: Enough for 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/07/best-pesto-recipe.html
  total_time: ''
  uid: A37EF484-CC6E-4943-9517-F1C5660FE922
- categories:
  - Salad Dressing
  cook_time: 3 minutes
  created: '2020-01-15 18:00:46'
  description: ''
  difficulty: ''
  directions:
  - 1. Combine all ingredients in small container or squeeze bottle. Seal container
    and shake vigorously until emulsified. Shake again before each use.
  image_url: images/recipes/B39D14CC-060B-47C9-8477-A9225D9012AF.jpg
  in_trash: false
  ingredients:
  - 3 tablespoons white wine vinegar or lemon juice
  - 1 tablespoon water
  - 4 teaspoons dijon mustard
  - 1/2 cup neutral oil (such as canola)
  - 1/4 cup flavored oil (such as extra-virgin olive oil)
  - 1/2 teaspoon salt
  - 1/4 teaspoon freshly ground black pepper
  is_pinned: false
  name: Basic Vinaigrette
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 3 minutes
  rating: 0
  scale: 1/2
  servings: About 1 cup vinaigrette
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2010/04/three-great-vinaigrettes-salad-dressings-recipe.html
  total_time: ''
  uid: A59BDB83-7210-471B-AFDE-5E0DCAC4C813
- categories: []
  cook_time: 2 hours
  created: '2020-12-01 00:15:08'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to middle position and preheat oven to 450\xB0F. Line a rimmed\
    \ baking sheet or broiler pan with aluminum foil. Scatter 2/3rds of onions, carrots,\
    \ celery and thyme sprigs across bottom of pan. Place slotted broiler rack or\
    \ wire rack directly on top of vegetables."
  - 2. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon
    oil. Season liberally on all surfaces with salt and black pepper (if using a brined,
    salted, or Kosher turkey, omit salting step, see note). Tuck wing tips behind
    back. Place turkey on top of rack, arranging so that it does not overlap the edges,
    pressing down on the breast bone to flatten the breasts slightly.
  - "3. Transfer turkey to oven and roast, rotating occasionally, until an instant\
    \ read thermometer inserted into the deepest part of the breast registers 150\xB0\
    F, and the thighs register at least 165\xB0F, about 80 minutes."
  - 4. While turkey roasts, make the gravy. Roughly chop the neck, backbone, and giblets.
    Heat remaining 1 tablespoon oil in a 3 quart saucepan over high heat until shimmering.
    Add chopped turkey parts and cook, stirring occasionally, until lightly browned,
    about 5 minutes. Add remaining onions, carrots, and celery and continue to cook,
    stirring occasionally, until vegetables start to soften and brown in spots, another
    5 minutes. Add chicken stock, remaining thyme, and bay leaves. Bring to a boil
    and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine
    mesh strainer into a 2 quart liquid measuring cup and discard solids. Skim off
    any fat from the surface of the broth.
  - 5. Melt butter over medium-high heat in a 2 quart saucepan. Add flour and cook,
    stirring constantly until flour is golden brown, about 3 minutes. Whisking constantly,
    add broth in a thin, steady stream until it it all incorporated. Bring to a boil,
    reduce to a simmer, and cook until reduced to about 1 quart, about 20 minutes
    longer. Season to taste with salt and pepper, cover, and keep gravy warm.
  - 6. When turkey is cooked, remove from oven and transfer rack to a new baking sheet.
    Allow to rest at room temperature for 20 minutes before carving. Carefully pour
    any collected juices from out of the roasting pan through a fine-mesh strainer
    into a liquid measuring cup. Skim off excess fat and dicard. Whisk juices into
    gravy.
  - 7. Carve turkey and serve with gravy
  image_url: null
  in_trash: false
  ingredients:
  - 3 large onions, roughly chopped (about 1 1/2 quarts)
  - 3 large carrots, peeled and roughly chopped (about 1 quart)
  - 4 stalks celery, roughly chopped (about 1 quart
  - 12 thyme sprigs
  - 1 whole turkey (12 to 14 pounds total), butterflied according to these instructions,
    backbone, neck, and giblets reserved
  - 2 tablespoons vegetable oil
  - Kosher salt and freshly ground black pepper
  - 1 1/2 quarts low-sodium homemade or store-bought chicken or turkey broth
  - 2 bay leaves
  - 3 tablespoons butter
  - 4 tablespoons flour
  is_pinned: false
  name: Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey with Gravy
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 minutes
  rating: 3
  scale: null
  servings: Serves 10 to 12
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2012/11/butterfiled-roast-turkey-with-gravy-recipe.html
  total_time: ''
  uid: A6987308-C8FD-438A-B39B-36ACE5D63228
- categories:
  - Rachael
  cook_time: ''
  created: '2019-10-15 18:39:11'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 360\xB0F | 180\xB0C."
  - Place chicken thighs in a large shallow dish and season with salt; set aside.
  - In a large mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar
    and minced garlic. Pour about 1/4 cup of the sauce over the chicken (or just enough
    to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce.
  - Heat a non-stick skillet over medium high heat; sear the chicken skin side down
    first until golden for about 5 minutes. Turn and repeat on the other side. Repeat
    with remaining chicken.
  - Arrange chicken skin-side on a baking sheet or casserole dish; add the whole garlic
    cloves between the chicken; pour half of the remaining sauce over each thigh (about
    1-2 tablespoons per thigh) and bake for 40-45 minutes until the chicken is cooked
    through and the juices run clear. The skin should be crispy and sticky.
  - While the chicken is baking, pour the remaining sauce into a small saucepan, and
    bring to a boil over medium-high heat. Reduce heat down to low and allow to simmer
    while occasionally stirring; lifting the pot off of the heat when the sauce bubbles
    up to the rim of your pot, and repeat the process until the sauce has sightly
    reduced and thickened (about 6 minutes).
  - Serve with the remaining sauce, lemon zest and slices, and sliced green onions
    (optional).
  image_url: null
  in_trash: false
  ingredients:
  - 5 bone in , skin on chicken thighs (2 lbs | 1 kg)
  - Salt to taste
  - 1/2 cup honey
  - 1/4 cup fresh squeezed lemon juice (or juice of 1 lemon)
  - 1 tablespoon soy sauce
  - 1 tablespoon rice wine vinegar
  - 2 heaping tablespoons minced garlic
  - 6 whole garlic cloves , peeled
  - Lemon slices and zest to garnish
  - Sliced green onions , to garnish
  is_pinned: false
  name: Honey Lemon Garlic Chicken
  notes: 'grilled it last time at 500 it got a little dark

    maybe limit it to 450 or 425


    turned out great grilling it.. probably more than 6 minutes for the sauce to thicken
    it'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: 3/2
  servings: ''
  source: Cafedelites.com
  source_url: https://cafedelites.com/honey-lemon-garlic-chicken/
  total_time: ''
  uid: A6F249CF-136E-4E06-AD7D-7F6D9208BA71
- categories:
  - Lunch
  cook_time: ''
  created: '2019-06-30 11:07:45'
  description: ''
  difficulty: ''
  directions:
  - '1. Preheat oven to 350 degrees F. Lightly grease a baking sheet. Heat a cast
    iron skillet over high heat for 5 minutes until it is smoking hot.                                                      '
  - '2. Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion
    powder. Oil the chicken breasts with cooking spray on both sides, then coat the
    chicken breasts evenly with the spice mixture.                                                      '
  - '3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1
    minute on other side. Place the breasts on the prepared baking sheet.                                                      '
  - 4. Bake in the preheated oven until at 160 degrees
  image_url: null
  in_trash: true
  ingredients:
  - 3 teaspoon paprika
  - ' 1 teaspoon salt '
  - ' 3/4 teaspoon cayenne pepper '
  - ' 3/4 teaspoon ground cumin '
  - ' 3/4 teaspoon dried thyme '
  - ' 1/2 teaspoon ground white pepper '
  - ' 1/2 teaspoon onion powder '
  - ' 8 skinless, boneless chicken breast halves'
  is_pinned: false
  name: Blackened Chicken
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: null
  photos: []
  prep_time: ''
  rating: 0
  scale: 1/1
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: A8356658-BE7A-4286-8CB5-AA3F03F20A54-64411-0000B16543CAB14F
- categories:
  - Condiments
  cook_time: ''
  created: '2022-04-26 17:05:36'
  description: ''
  difficulty: ''
  directions:
  - In small bowl , mix chili powder, salt, and pepper
  - In a large bowl, mix ketchup, brown sugar, mustard, vinegar, Worcestershire, lemon
    juice, steak sauce, molasses, honey, and hot sauce
  - In a large saucepan saute onions over medium heat until translucent (5 minutes)
  - Lower temperature and add garlic for 1 minute
  - Add chili powder mixture and stir cooking for 2 minutes
  - Add ketchup mixture and stir.  Simmering for 15 minutes to thicken
  - Taste and adjust seasoning it should taste a little vinegary
  image_url: images/recipes/BB02D091-6418-46A3-88D7-B276488756C6.jpg
  in_trash: false
  ingredients:
  - 2 tbsp chili powder
  - 2 tsp coarse salt
  - 2 cups Ketchup
  - 1 cup dark brown sugar, packed
  - 1/2 cup yellow ballpark-style mustard
  - 1/2 cup apple cider vinegar
  - 1/3 cup Worcestershire sauce
  - 1/4 cup lemon juice
  - 1/4 cup steak sauce
  - 1/4 cup honey
  - 2 tbsp Tamarind paste
  - 1 tsp hot sauce
  - 3 tbsp vegetable oil
  - 1 medium onion, finely chopped
  - 4 garlic cloves, minced
  is_pinned: false
  name: Kansas City BBQ Sauce from Meathead
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/BB02D091-6418-46A3-88D7-B276488756C6.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: A9B6DCC4-0EBF-4AA9-A069-B5B3A6D0855A
- categories: []
  cook_time: 10 minutes
  created: '2021-09-09 16:46:42'
  description: ''
  difficulty: ''
  directions:
  - In a medium bowl, make the remoulade dressing by stirring together all the ingredients
    except the kohlrabi.
  - "To prep the kohlrabi, remove the leaves and save them for another use. Then weigh\
    \ out 1 \xBD pounds of stems. Trim the ends and peel thickly with a paring knife\
    \ to remove all the woody exterior."
  - Use the julienne blade of a mandoline slicer, the large holes of a box grater,
    or a chef's knife to cut into matchsticks or shred.
  - Add kolrabi to bowl and stir gently but thoroughly to coat.
  - Wash kohlrabi well, trim ends, and peel thickly with a paring knife.
  - Using the julienne blade of a mandoline slicer or the large holes on a box grater,
    cut or shred the kohlrabi.
  - Into a large bowl, place the mayonnaise, mustards, lemon juice, vinegar, garlic,
    tarragon, salt, and pepper. Stir to combine.
  - Add the julienned kohlrabi to the bowl and toss gently to coat well with the dressing.
  - Serve cold or at room temperature as an accompaniment to grilled fish, shellfish,
    chicken, meat, and more.
  image_url: images/recipes/304CA2BB-496E-46A8-ABC3-919C529C810D.jpg
  in_trash: true
  ingredients:
  - "1 \xBD pounds (680 grams) kohlrabi stems (reserve leaves for another use)"
  - "\xBC cup (60 grams) mayonnaise"
  - "\xBD teaspoon Dijon mustard"
  - "\xBD teaspoon whole grain mustard"
  - 1 tablespoon freshly squeezed lemon juice
  - 1 teaspoon white wine vinegar
  - 1 medium garlic clove, minced
  - 1 teaspoon minced fresh tarragon
  - "\xBC teaspoon fine sea salt"
  - "\xBC teaspoon freshly ground black pepper"
  is_pinned: true
  name: Kohlrabi Remoulade
  notes: "Kohlrabi varies tremendously in size, so it's hard to suggest how many pieces\
    \ to use. Weigh it after removing the leaves but before trimming and peeling to\
    \ make 1 \xBD pounds.\n\nA mandoline slicer makes quick work of julienning the\
    \ kohlrabi, but you can use the biggest holes of a box grater or even cut it into\
    \ very thin matchsticks with a chef's knife.\n\nI like to make this dish shortly\
    \ before serving, but you can make it up to about 24 hours in advance and keep\
    \ in the fridge.\n\nLeftovers will keep well in an airtight container in the fridge\
    \ for three to four days."
  nutritional_info: 'Amount Per Serving: Calories: 116Total Fat: 10.5gCarbohydrates:
    4.8gFiber: 4.5gProtein: 1.4g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: ''
  servings: 'Yield: 4'
  source: Umamigirl.com
  source_url: https://umamigirl.com/the-crisper-whisperer-on-serious-eats-kohlrabi-remoulade/
  total_time: ''
  uid: AAFF686C-A493-4DC7-8C98-D4CC493B3CA7
- categories:
  - Lunch
  - Low Carb
  cook_time: 3 hour
  created: '2019-12-29 07:50:58'
  description: The random description of the thing
  difficulty: Easy
  directions:
  - First directions
  - Second Directions
  - Third Directions
  image_url: null
  in_trash: true
  ingredients:
  - '**bold** '
  - _Italics_
  - '* Bullet '
  - 1. Number line
  is_pinned: false
  name: Recipe Name
  notes: My random notes
  nutritional_info: Nutrient Info
  on_favorites: false
  on_grocery_list: null
  photos: []
  prep_time: 1 hour
  rating: 4
  scale: null
  servings: '1'
  source: the source
  source_url: the source url
  total_time: 5 hours
  uid: AB4C4009-919B-4A41-A1FB-55FA2E58C89B-5535-0000DC8564BC52C1
- categories: []
  cook_time: 2 hrs 30 mins
  created: '2022-04-26 16:14:39'
  description: ''
  difficulty: ''
  directions:
  - In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat
    until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and
    water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt,
    pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring
    occasionally.
  - Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling
    water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing
    bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  - Preheat oven to 375 degrees F (190 degrees C).
  - 'To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking
    dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the
    ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1
    1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese.
    Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with
    foil: to prevent sticking, either spray foil with cooking spray, or make sure
    the foil does not touch the cheese.'
  - Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25
    minutes. Cool for 15 minutes before serving.
  image_url: images/recipes/A8EAB657-E156-4547-883B-24D079C6D5EF.jpg
  in_trash: false
  ingredients:
  - 1 pound sweet Italian sausage
  - "\xBE pound lean ground beef"
  - "\xBD cup minced onion"
  - 2 cloves garlic, crushed
  - 1 (28 ounce) can crushed tomatoes
  - 2 (6 ounce) cans tomato paste
  - 2 (6.5 ounce) cans canned tomato sauce
  - "\xBD cup water"
  - 2 tablespoons white sugar
  - "1\u2009\xBD teaspoons dried basil leaves"
  - "\xBD teaspoon fennel seeds"
  - 1 teaspoon Italian seasoning
  - "1\u2009\xBD teaspoons salt, divided, or to taste"
  - "\xBC teaspoon ground black pepper"
  - 4 tablespoons chopped fresh parsley
  - 12 lasagna noodles
  - 16 ounces ricotta cheese
  - 1 egg
  - "\xBE pound mozzarella cheese, sliced"
  - "\xBE cup grated Parmesan cheese"
  is_pinned: false
  name: World's Best Lasagna
  notes: ''
  nutritional_info: 'Per Serving: 448 calories; protein 29.7g; carbohydrates 36.5g;
    fat 21.3g; cholesterol 81.8mg; sodium 1400.4mg. Full Nutrition'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 mins
  rating: 0
  scale: null
  servings: 'Servings: 12'
  source: Allrecipes.com
  source_url: https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/
  total_time: ''
  uid: ABF53BDE-12C7-48EB-B508-099F02E0A51C
- categories: []
  cook_time: 30 mins
  created: '2022-07-11 13:01:50'
  description: ''
  difficulty: ''
  directions:
  - In a blender, combine tofu, sauerkraut brine, nutritional yeast, miso, cayenne
    or chile flakes, smoked paprika, black pepper, and vinegar or lemon juice. Blend
    at high speed, stopping to scrape down sides if necessary, until a very smooth,
    silky sauce forms. Season with salt. Add 1/4 cup (60ml) olive oil and blend in
    at low speed just until emulsified.
  - "In a large saut\xE9 pan, heat remaining 1/4 cup (60ml) olive oil over medium-high\
    \ heat until shimmering. Add mushrooms and cook, stirring, until browned, about\
    \ 6 minutes."
  - In a pot of salted boiling water, cook pasta until just al dente. Transfer pasta
    to pan with mushrooms, reserving pasta-cooking water. Pour on just enough creamy
    sauce to coat all the pasta, then add about 1/4 cup (60ml) pasta-cooking water.
    Cook over medium heat, stirring, until sauce forms a silky glaze that coats pasta.
    Serve.
  - "Blender, large saut\xE9 pan"
  image_url: null
  in_trash: true
  ingredients:
  - 7 ounces silken tofu (1/2 of a 14-ounce block; 200g)
  - 1/2 cup (120ml) sauerkraut brine (see note)
  - 1/4 cup nutritional yeast (1/2 ounce; 15g)
  - 1 tablespoon (15ml) white miso
  - Generous pinch cayenne pepper or red chile flakes
  - 3 generous dashes (about 1/4 teaspoon) smoked paprika
  - 2 teaspoons (8g) freshly ground black pepper
  - 1 tablespoon (15ml) white wine vinegar or fresh juice from 1 lemon
  - Kosher salt
  - 1/2 cup (120ml) extra virgin olive oil, divided
  - 4 ounces (115g) king oyster mushrooms, stems and caps sliced into 1/2-inch "lardons"
  - 1 pound (450g) dry spaghetti or penne
  is_pinned: false
  name: Vegan Carbonara Pasta
  notes: "Use the brine from good-quality fermented sauerkraut\u2014it should be nice\
    \ and sour. You can also make your own kraut at home and use some of the brine\
    \ from that. The sauerkraut brine adds the lactic acid that the cheese would normally\
    \ contribute to the dish, but in a pinch, you could substitute 1/4 cup (60ml)\
    \ each of water and dry white wine."
  nutritional_info: '(per serving)

    745 Calories 32g Fat 93g Carbs 24g Protein

    Nutrition Facts

    Servings: 4

    Amount per serving

    Calories 745

    % Daily Value*

    Total Fat 32g 41%

    Saturated Fat 5g 23%

    Cholesterol 0mg 0%

    Sodium 575mg 25%

    Total Carbohydrate 93g 34%

    Dietary Fiber 8g 28%

    Total Sugars 4g

    Protein 24g

    Vitamin C 5mg 26%

    Calcium 103mg 8%

    Iron 6mg 31%

    Potassium 583mg 12%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/vegan-carbonara-pasta-recipe
  total_time: ''
  uid: AC148E82-4556-4F5B-9BC5-243C9D03993F
- categories:
  - Sides
  cook_time: 35 minutes
  created: '2019-08-03 18:19:20'
  description: ''
  difficulty: ''
  directions:
  - '1. For the dressing: Whisk together vinegar, ketchup, sugar, black pepper, and
    hot sauce in small bowl.'
  - '2. For the Slaw: Combine cabbage and carrot in a large bowl. Sprinkle with sugar
    and salt and toss to combine. Let stand five minutes, then transfer to a large
    colander and rinse thoroughly under cold running water.'
  - 3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer
    to a large rimmed baking sheet lined with a triple layer of paper towels or a
    clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
  - 4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with
    salt, pepper, and/or sugar.
  image_url: images/recipes/537B53D8-10AC-4C19-A156-932B3493CB0C.jpg
  in_trash: true
  ingredients:
  - 'For the Dressing:'
  - 2/3 cup apple cider vinegar
  - 1/2 cup ketchup
  - 1/4 cup sugar
  - 2 teaspoons freshly ground black pepper
  - 2 teaspoons hot sauce, preferably Texas Pete
  - 'For the Slaw:'
  - 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline
    or by hand
  - 1 large carrot, peeled and grated on the large holes of a box grater
  - 2/3 cup sugar
  - 1/3 cup kosher salt
  is_pinned: false
  name: Lexington-Style Red Coleslaw
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: null
  servings: Serves 10-12
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/06/lexington-style-red-coleslaw-recipe.html
  total_time: ''
  uid: AD779220-FC26-4E15-B78A-5D065B6B8E5C
- categories:
  - Dips
  - Vegan
  cook_time: 40 mins
  created: '2019-07-04 03:33:48'
  description: ''
  difficulty: ''
  directions:
  - Cook red quinoa by the instructions
  - '* Note to make the cream smoother soak cashews for 5 hours in water'
  - 'Make the Cashew Cream: In a blender, combine the cashews, water, olive oil, lemon
    juice and sea salt and blend until creamy. Chill until ready to use.'
  - 'Make the Spiced Quinoa: In a medium bowl, mix together the quinoa, garlic, chili
    powder, smoked paprika, cumin, lime juice, olive oil, sea salt, maple syrup, and
    cilantro. Chill until ready to use.'
  - 'Make Guacamole: In a medium bowl, mash the avocados, and mix in the other ingredients
    to taste.  You will want the taste to be on the strong side as it will relax when
    mixed with the other layers.'
  - "In a serving tray that's 8x12, layer the refried beans, guacamole, cashew cream,\
    \ and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream\
    \ and the jalape\xF1os. Serve with chips."
  image_url: images/recipes/02AA340D-E687-42C1-B48B-EF7DBACF32BC-682-000314B9ED660BE9.jpg
  in_trash: false
  ingredients:
  - 14 oz can refried beans
  - 1 cup halved cherry tomatoes
  - "\xBD bunch scallions, diced"
  - "1 jalape\xF1o, thinly sliced or diced"
  - Tortilla Chips
  - Cashew Cream
  - 1 cup raw cashews
  - "\xBD cup water"
  - 2 tablespoons extra-virgin olive oil
  - 2 tablespoons lemon juice
  - "\xBD teaspoon salt"
  - Spiced Quinoa
  - 3/4th cups uncooked red quinoa - cooked
  - 1/4 bunch of Cilantro
  - 1 garlic clove, minced
  - 1 teaspoon chili powder
  - 1 teaspoon smoked paprika
  - "\xBD teaspoon cumin"
  - "\xBD tablespoon fresh lime juice"
  - 1 teaspoons extra-virgin olive oil
  - "\xBD teaspoon salt"
  - "\xBD teaspoon maple syrup"
  - Guacamole
  - 3 large Avocados
  - '1 lime juiced '
  - 1/2 bunch of Cilantro, chopped
  - 6 cloves of Garlic
  - Salt to taste I used 1/2 tbsp of course ground salt
  is_pinned: false
  name: Vegan Layer Bean Dip
  notes: I used 1.5 cups of raw cashews last time
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/02AA340D-E687-42C1-B48B-EF7DBACF32BC-682-000314B9ED660BE9.jpg
  prep_time: 40 mins
  rating: 5
  scale: 1/1
  servings: 'Serves: 6 to 8'
  source: ''
  source_url: ''
  total_time: ''
  uid: B01C9C96-FDBB-4AF6-8E55-7AED6E147DB5
- categories: []
  cook_time: 40 minutes
  created: '2020-11-30 22:14:57'
  description: ''
  difficulty: ''
  directions:
  - 1. Cover potatoes with salted water in a large pot. Bring to a boil over medium-high
    heat. Simmer uncovered until tender, 15 to 20 minutes.
  - "2. Meanwhile heat 2 tablespoons butter and olive oil in a large saut\xE9 pan\
    \ over low heat until melted. Add onions, cover, and cook, stirring periodically\
    \ until soft and translucent, about 15 minutes. Remove cover, add sugar, season\
    \ with salt and pepper and stir. Raise heat to medium-high and allow to caramelize,\
    \ stirring often and adding water a tablespoon at a time if onions begin to burn,\
    \ about 15 minutes longer."
  - 3. When potatoes are done cooking, drain in a colander and return to pan. Add
    remaining 5 tablespoons butter, milk, sour cream and cream cheese. Mash potatoes
    by hand using a potato masher, leaving some texture. Season to taste with salt
    and pepper.
  - 4. Fold in onions. Taste and adjust seasonings, if needed. Serve immediately,
    or store in the refrigerator for up to two days and reheat in a covered heavy
    dish in the oven or on the stovetop over low heat, stirring frequently.
  image_url: null
  in_trash: false
  ingredients:
  - 2 1/2 pounds Yukon gold potatoes, peeled and cut into large, even chunks
  - Kosher salt
  - 7 tablespoons unsalted butter, divided
  - 1 tablespoon olive oil
  - 2 large Vidalia onions, thinly sliced (about 4 cups)
  - 1/4 teaspoon sugar
  - Freshly ground black pepper
  - 1/2 cup whole milk
  - 1/2 cup sour cream
  - 4 ounces cream cheese
  is_pinned: false
  name: Caramelized Vidalia Onion Mashed Potatoes
  notes: 'Needed less Milk I cut it in half

    Careful with the onions make sure it''s not to much... probably is...'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: 1/2
  servings: Serves 4 to 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/11/caramelized-onion-vidalia-mashed-potato-recipe.html
  total_time: ''
  uid: B2641B1C-CDF8-4D40-B9C3-9AB12CCD784F
- categories: []
  cook_time: 30 mins
  created: '2021-08-24 23:40:46'
  description: ''
  difficulty: ''
  directions:
  - "Heat the oven to 425\xB0F. On a large baking sheet, toss the broccoli florets\
    \ with a drizzle of olive oil and a hefty sprinkling of kosher salt. Roast for\
    \ 20 minutes, until brown in spots."
  - 'While the broccoli is roasting, make the vinaigrette: Heat the olive oil in a
    small skillet over medium heat until quite warm, about 2 minutes. Stir in the
    garlic and smoked paprika and remove the pan from the heat; let stand for 10 minutes.'
  - Put the sherry vinegar and a pinch of salt in a small bowl. Slowly whisk in the
    paprika oil. Try to leave most of the solids (paprika and garlic) in the skillet.
  - After 20 minutes, remove the broccoli from the oven and toss the Marcona almonds
    on top. Drizzle with a few tablespoons of the vinaigrette, toss, and serve immediately.
  image_url: images/recipes/B1B8B615-216E-4B7B-9B6D-76FDBA81DB27.jpg
  in_trash: true
  ingredients:
  - Broccoli
  - 1 bunch broccoli, cut into florets
  - Extra virgin olive oil, for drizzling
  - Kosher salt
  - Vinaigrette
  - 1/4 cup extra virgin olive oil
  - 1 garlic clove, minced
  - 1 teaspoon sweet smoked paprika
  - 1 1/2 tablespoons sherry vinegar
  - Kosher salt
  - 1/4 cup Marcona almonds
  is_pinned: false
  name: Food52's Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 2 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/food52s-roasted-broccoli-with-smoked-paprika
  total_time: ''
  uid: B3B6407A-3C55-4707-B24E-17FF10FDBC5F
- categories: []
  cook_time: ''
  created: '2020-12-28 18:39:18'
  description: ''
  difficulty: ''
  directions:
  - A soft italian loaf of bread works best.  Rustic italian bread tends to be to
    tough.
  - Adjust oven rack to lower-middle position and heat oven 450 degrees
  - 'In a medium bowl combine garlic powder and water '
  - Add 4 tablespoons butter, salt and cayenne to bowl and set aside
  - 'Place remaining 4 tablespoons butter in small bowl and microwave, covered, until
    melted, about 30 seconds(repeat until melted waiting a few seconds between intervals). '
  - 'Stir in garlic and continue to microwave, covered, until mixture is bubbling
    around edges, about 1 minute, stirring halfway through. '
  - Transfer garlic-butter mixture to other bowel and whisk together until it forms
    homogenous loose paste. If fully melted return to fridge and check often.
  - 'Spread cut sides of loaf evenly with butter mixture. Transfer bread, cut side
    up, to baking sheet covered with foil and oiled. Bake until bread is hot, about
    4 minutes. '
  - Remove baking sheet from oven. Flip bread, cut side down, place second rimmed
    baking sheet on top and gently press. Return sheet to oven, with second baking
    sheet on top of bread for 5 minutes.
  - Rotate baking sheet and put back in for 5ish minutes(checking every couple mins
    to see when it's crisp and brown)
  - Transfer bread to cutting board. Using serrated knife cut into slices.
  image_url: images/recipes/CF8DFBB0-3C58-49D3-A92C-64E330AD7078.jpg
  in_trash: false
  ingredients:
  - 1 teaspoon garlic powder
  - 1 teaspoon water
  - 8 tablespoons unsalted butter
  - 1 teaspoon salt
  - 1/4 teaspoon cayenne pepper
  - 5 garlic cloves, minced to paste (1 tablespoon)
  - 1 (1-pound) loaf soft Italian bread, halved horizontally
  is_pinned: false
  name: Garlic Bread
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/CF8DFBB0-3C58-49D3-A92C-64E330AD7078.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: Serves 8
  source: Kcet.org
  source_url: https://www.kcet.org/food/weekend-recipe-garlic-bread
  total_time: ''
  uid: B3F89011-B5AC-4816-AA2C-24DAA8E27E95
- categories: []
  cook_time: 2.5 hours
  created: '2019-08-07 12:53:08'
  description: ''
  difficulty: Easy
  directions:
  - In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
  - In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working
    in small batches, cook beef, stirring, until browned, about 20 minutes total.
    Using slotted spoon, remove to bowl; set aside.
  - Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring
    occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring,
    for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
  - Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley
    and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring
    occasionally to loosen any remaining browned bits from bottom.
  - Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions;
    cover and braise for 15 minutes. Uncover and cook until vegetables are tender
    and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes.
    Stir in peas; cook for 5 minutes.
  - Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand
    for 10 minutes before serving.
  image_url: null
  in_trash: true
  ingredients:
  - 1/4 cup all-purpose flour
  - 1.5 tbsp salt
  - 1 tsp pepper
  - 2.5 lbs boneless beef blade roast cut in 1-inch (2.5 cm cubes)
  - 3 tablespoons butter
  - Bunch of celery
  - onion diced
  - 3 tablespoons tomato paste
  - 1/2 cup dry red wine
  - 8 red potatoes scrubbed and quartered
  - 4 large carrots cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
  - sprigs fresh thyme
  - sprigs fresh parsley
  - bay leaves
  - 3 cups sodium-reduced beef broth
  - 1 tbsp Worcestershire sauce
  - 1 cups pickled cocktail onions drained and rinsed
  - 2 cups frozen peas
  is_pinned: false
  name: The Ultimate Beef Stew
  notes: 'Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven,
    melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms,
    trimmed, stirring occasionally, until tender, golden and no liquid remains, about
    7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe
    as directed, returning mushrooms to Dutch oven along with beef.'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 50 mins
  rating: 3
  scale: null
  servings: '8'
  source: ''
  source_url: ''
  total_time: 3.5 hours
  uid: B4FFDFE6-6513-43B0-9C6C-CA18188E32E0-50491-000091821DE842F6
- categories:
  - Rachael
  cook_time: 1 hour
  created: '2019-12-17 20:26:42'
  description: ''
  difficulty: ''
  directions:
  - 'Heat half of the sesame oil in a medium saucepan over medium-high heat. '
  - "Add 1/3rd of the green onions and half of the cloves of garlic minced; saut\xE9\
    \ 1 minute. "
  - "Stir in barley, 1/2 cilantro, salt, black pepper, 1/2 cup broth, and jalape\xF1\
    os; bring to a boil. "
  - 'Cook 3 minutes or until liquid is nearly absorbed, stirring constantly. '
  - Add remaining broth, 1/2 cup at a time, stirring constantly until each portion
    is absorbed before adding the next (about 15 minutes).
  - Combine juice and next 5 ingredients (juice through curry paste); set aside.
  - 'Heat remaining sesame oil in a large nonstick skillet over medium-high heat. '
  - "Add 2/3rds green onions, remainder of garlic cloves, lemongrass, and ginger;\
    \ saut\xE9 1 minute. "
  - "Add chicken, bell pepper saut\xE9 2 minutes. "
  - "Add snap peas and saut\xE9 2 more minutes"
  - 'Stir in barley mixture, juice mixture, and milk; bring to a boil. '
  - 'Reduce heat; simmer 5 minutes or until sauce thickens, stirring occasionally. '
  - 'Stir in 1/2 cilantro. '
  - Sprinkle each serving with nuts.
  image_url: null
  in_trash: false
  ingredients:
  - 1 tbsp sesame oil, divided
  - 1 bunches chopped green onions, chopped
  - 4 cloves garlic, minced
  - 1/2 cup uncooked pearl barley
  - 1/2 bunch fresh cilantro, chopped
  - 1/2 tsp salt to taste
  - 1/4 tsp black pepper
  - 14 oz chicken broth
  - "2 jalape\xF1o peppers, seeded and minced"
  - 1 fresh limes juiced
  - 1 tablespoon brown sugar
  - 1 tbsp water
  - 1.5 tsp rice vinegar
  - 1 tsp low-sodium soy sauce
  - 1.5 tbsp red curry paste
  - 1 tbsp chopped peeled fresh lemongrass
  - 1 tsp grated peeled fresh ginger
  - 1 lbs shredded cooked chicken breast
  - 2 red bell peppers sliced
  - 1 cup sugar snap peas, trimmed
  - 8oz coconut milk
  - 4 tsp chopped peanuts
  is_pinned: false
  name: Thai Chicken Barley Risotto
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: 2/1
  servings: '4'
  source: Myrecipes.com
  source_url: https://www.myrecipes.com/recipe/thai-chicken-barley-risotto
  total_time: ''
  uid: B5DDF9D4-B24A-4C28-B46F-0C7375D3B6FB
- categories: []
  cook_time: 1 hour 45 minutes
  created: '2020-06-20 02:05:20'
  description: ''
  difficulty: ''
  directions:
  - '1. For the Marinade: Heat 1 tablespoon ghee in a heavy bottomed saucepan over
    medium heat until shimmering. Add half of the onion and cook, stirring, until
    brown browned, about 10 minutes. Transfer to a bowl. In a large bowl, combine
    yogurt, turmeric, green chillies, ginger, garlic, 1 tablespoon ground cumin, 1
    tablespoon ground coriander, chilli powder, and 2 teaspoons salt. Roughly chop
    the onions and add to the mix. Add the lamb, mix well to coat, and refrigerate
    at least 2 hours and up to overnight.'
  - '2. For the gravy: When ready to cook, add the remaining ghee to the heavy bottomed
    saucepan and heat over medium heat until shimmering. Add the potatoes and cook,
    turning occasionally, until golden brown, about 10 minutes. Transfer to a plate.
    Add remaining onions and cook, stirring, until golden brown, about 10 minutes.
    Add 2 bay leaves, cloves, cinnamon, star anise, black cardamom, peppercorns, fennel
    seeds. Cook, stirring, until fragrant, about 2 minutes. Add the crushed tomatoes
    and cook until the oil separates from the tomatoes, bout 4 minutes. Add the garam
    masala and stir for 1 minute.'
  - 3. Add half of the cilantro and the marinated lamb (discard excess marinade).
    Add 1 cup of water and stir to combine. Bring to a boil, reduce to a bare simmer,
    cover, and cook until lamb is completely tender, about 3 hours. (See note.)
  - 4. Meanwhile, bring a large pot of water to a boil. Add lime juice and remaining
    2 bay leaves. Season well with salt. Add rice and cook until almost tender. Drain
    well and spread on a plate to dry.
  - '5. To Asemble: Add remaining tablespoon ghee to a large Dutch oven and spread
    evenly over bottom. Add a 2 inch layer of rice. Next add the lamb gravy and sprinkle
    some coriander leaves. Add another layer of rice, lamb gravy and coriander, repeating
    until all of the rice and lamb is used up, finishing with a layer of rice. Cover
    and place the dutch oven on low heat. Cook until the rice is fragrant and completely
    cooked, about 20 minutes. Serve immediately.'
  image_url: images/recipes/A43447A7-DFE1-45A7-9E02-F09357012AF4.jpg
  in_trash: true
  ingredients:
  - 'For the Marinade:'
  - 3 tablespoons ghee (clarified butter)
  - 6 finely sliced medium onions (about 6 cups), divided
  - 1 1/2 pounds cubed lamb shoulder (see note)
  - 2 cups whole milk yogurt
  - 2 hot green chilies (such as Serrano or Thai)
  - 1 teaspoon turmeric powder
  - 1 tablespoon grated fresh ginger
  - 1 tablespoon grated fresh garlic (about 3 medium cloves)
  - 2 tablespoons toasted and ground cumin seeds, divided
  - 2 tablespoons toasted and ground coriander seeds, divided
  - 1 1/2 tablespoons red chilli powder
  - Kosher Salt
  - 'For the Sauce:'
  - 2 medium potatoes, quartered
  - 4 dry bay leaves, divided
  - 5 cloves
  - 2 inch piece of cinnamon broken into shards
  - 2 star anise pods
  - 1 black cardamom pod
  - 2 mace petals
  - 5 black peppercorns
  - 2 teaspoons whole fennel seed
  - 1 cup crushed tomatoes
  - 1 tablespoon garam masala powder
  - 1 cup fresh cilantro leaves, chopped, divided
  - 'For the Rice:'
  - 2 1/2 cups Basmati rice
  - 1 teaspoon juice from 1 lime
  is_pinned: false
  name: Lamb or Chicken Biryani
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: prep 15 minutes, cooking time 1 hour 30 mins
  rating: 0
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/02/beyond-curry-lamb-biryani-recipe.html
  total_time: ''
  uid: B5EE4F0C-5216-46E1-9928-1BB6BEB59367
- categories:
  - Sides
  cook_time: ''
  created: '2019-08-23 09:33:04'
  description: ''
  difficulty: Easy
  directions:
  - Preheat the oven to 425 degrees F.
  - 'Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk
    attached to the florets, discarding the rest of the stalks. Cut the larger pieces
    through the base of the head with a small knife, pulling the florets apart. You
    should have about 8 cups of florets. '
  - 'Place the broccoli florets on a sheet pan large enough to hold them in a single
    layer. '
  - 'Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. '
  - 'Sprinkle with the salt and pepper. '
  - Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets
    are browned.
  - Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons
    olive oil, the lemon zest, lemon juice, pine nuts and Parmesan. Serve hot.
  image_url: images/recipes/37488945-78EC-477B-B197-9E18574F69D0-82196-00020E22A76B128A.jpg
  in_trash: false
  ingredients:
  - 4 pounds to 5 broccoli
  - 4 cloves garlic minced
  - 5 tbsp olive oil
  - 1 1/2 tsp kosher salt
  - 1/2 tsp freshly ground black pepper
  - 2 tsp grated lemon zest
  - 2 tbsp lemon juice
  - 1/3 cup grated Parmesan cheese
  is_pinned: false
  name: Roasted Broccoli with Lemon, Garlic & Parmesan
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/37488945-78EC-477B-B197-9E18574F69D0-82196-00020E22A76B128A.jpg
  prep_time: ''
  rating: 3
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: B61BD99E-6EBE-45FE-8E4E-E8BB12084FFB-12081-00041F1623B03574
- categories:
  - Pasta
  cook_time: ''
  created: '2020-01-21 01:17:27'
  description: ''
  difficulty: ''
  directions:
  - 'Bring a large pot of salted water to a boil. Add the pasta and cook until al
    dente, 7 to 9 minutes or according to package instructions. '
  - "Cooking the mushrooms in 2 to 3 batches. Heat 1 tablespoon of the butter and\
    \ the oil in a large skillet over medium heat until shimmering. Add the mushrooms,\
    \ season with salt and pepper, and saut\xE9 until browned and tender, about 5\
    \ minutes. Repeat until all mushrooms are cooked."
  - "Add all mushrooms to the pan and add the garlic, red pepper flakes, and remaining\
    \ 2 tablespoons butter and saut\xE9 for 1 minute more."
  - 'When the pasta is ready, reserve 3/4 cup of the cooking water, then drain the
    pasta. '
  - Add the pasta, reserved cooking water, and cheese to the skillet. Toss over medium
    heat until the cheese is melted and the sauce thickens and coats the pasta, about
    2 minutes. Add the parsley and toss to combine. Serve in shallow bowls with more
    cheese for serving.
  image_url: null
  in_trash: true
  ingredients:
  - 1 lb dried spaghetti
  - 5 tbsp unsalted butter, divided
  - 3 tbsp olive oil
  - 1.5 lb crimini mushrooms, sliced
  - 6 cloves garlic, minced
  - '1/2 teaspoon red pepper flakes '
  - 2/3 cup grated Pecorino Romano cheese, plus more for serving
  - 2 tablespoons coarsely chopped fresh parsley leaves
  - Salt and Pepper to taste
  is_pinned: false
  name: Mushroom and Garlic Spaghetti Pasta
  notes: Chicken works as a good addition.  Look into making it slightly less dry
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: null
  servings: '4'
  source: Thekitchn.com
  source_url: https://www.thekitchn.com/recipe-mushroom-and-garlic-spaghetti-dinner-243627?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly
  total_time: ''
  uid: B64B777F-DADE-4845-A3EC-71D96BFF1189
- categories: []
  cook_time: ''
  created: '2020-11-29 13:12:45'
  description: ''
  difficulty: ''
  directions:
  - Cut Flank Steak with the grain 2 inch wide and cut cross wild into quarter inch
    slices against the grain
  - Add Baking Soda & Water to bowl and mix.  Add beef stir and let sit for 5 minutes.
  - Whisk together water through corn starch.
  - Whisk together soy sauce, dry sherry, brown sugar and corn starch and pour over
    the beef and sit for 15 minutes.
  - Using a flat non-stick skillet add vegetable oil and heat over high heat until
    just smoking
  - Cooking half of the meat spread out without crowding and cook 1 minute on each
    side until nice and browned.
  - Repeat the browning process with more oil and the remainder of the beef.
  - Add more vegetable oil and cook bell peppers until not fully tender, but with
    a little browning about 4 minutes.
  - Turn heat down to medium high adding 4 tsp of oil and add scallion whites and
    ginger and garlic about 2 minutes until scallions have softened.
  - Add everything to the skillet beef, vegetables and any juice and toss.
  - Add sauce and simmer for a few minutes.
  image_url: null
  in_trash: false
  ingredients:
  - 1 lb Flank Steak
  - .5 tsp Baking Soda
  - 1 tbsp Water
  - 2 Bell Peppers Green & Red sliced quarter inch thick
  - 5 Scallions greens and whites seperated.  Greens 3 inch wide with whites sliced
    thin
  - Marinade
  - 1 tbsp Soy Sauce
  - 1 tbsp Dry Sherry
  - 0.5 tsp Brown Sugar
  - 1.5 tsp Corn Starch
  - Sauce
  - 1/4 cup of water
  - 2 tbsp Soy Sauce
  - 2 tbsp Dry Sherry
  - 1 tbsp Oyster Sauce
  - 2 tsp Brown Sugar
  - 2 tsp Ground Black Pepper
  - 2 tsp Rice Vinegar
  - 1.5 tsp Sesame Oil
  - 1.5 tsp Corn Starch
  - 2 tsp vegetable oil
  - 1 tbsp ginger
  - 3 cloves garlic, minced
  is_pinned: false
  name: America's Test Kitchen Beef Stir Fry
  notes: 'cantoneese style sauce

    S17E17'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: 3/1
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: B8E02076-3CE6-4346-B710-FDC16ADE6BEB-4796-00000435E95DF2B0
- categories:
  - Salad
  cook_time: 15 mins
  created: '2022-01-22 19:07:48'
  description: ''
  difficulty: ''
  directions:
  - Whisk the lemon juice, vinegar, honey (or sugar) and salt in a small bowl until
    honey is dissolved. Gradually pour in the oil and whisk to combine.
  - Shave the beets into ribbons with spiral slicer, or into thin discs with a mandoline
    or sharp knife.
  - Put the beets in a salad bowl with the onion and greens. Drizzle with enough dressing
    to coat, about 2 tablespoons, and toss together. Sprinkle the goat cheese and
    pistachios over the salad. Serve with additional dressing on the side.
  image_url: null
  in_trash: false
  ingredients:
  - 1 tablespoon (15 ml) fresh lemon juice
  - 1 tablespoon (15 ml) white wine vinegar
  - 2 teaspoons (10 ml) liquid honey or sugar
  - 1/4 teaspoon fine sea salt
  - 2-3 tablespoons (30-45 ml) extra-virgin olive oil, or use pistachio oil for a
    special treat
  - 1 pound (450 g) Chioggia beets, peeled
  - 1/4 cup (40 g) thinly sliced red onion
  - 4 cups (170 g) mixed salad greens
  - 1/4 cup (60 g) fresh crumbled goat cheese
  - 2 tablespoons chopped pistachios
  is_pinned: false
  name: Candy Cane Beet Salad with Goat Cheese
  notes: ''
  nutritional_info: 'Serving: 1g | Calories: 213kcal | Carbohydrates: 18g | Protein:
    7g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 298mg | Potassium:
    526mg | Fiber: 4g | Sugar: 12g | Vitamin A: 658IU | Vitamin C: 17mg | Calcium:
    51mg | Iron: 2mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 3
  scale: null
  servings: 4 servings
  source: Familystylefood.com
  source_url: https://familystylefood.com/candy-cane-beet-salad-with-pistachios-goat-cheese/
  total_time: ''
  uid: BAA81597-8F28-4622-9E08-DC53C2007600
- categories:
  - Rachael
  cook_time: 45 minutes
  created: '2020-07-13 18:04:42'
  description: ''
  difficulty: ''
  directions:
  - 1. Sprinkle gelatin over chicken stock in a small bowl or liquid measuring cup.
    Set aside. Bring a large pot of salted water to a boil.
  - "2. Combine 1 tablespoon salt, 1 teaspoon pepper, and half of paprika in a small\
    \ bowl. Season steaks generously on all sides with mixture (you may not need all\
    \ the mixture) and press with the flat of your hand to adhere. Heat half of vegetable\
    \ oil in a large skillet or saut\xE9 pan over high heat until lightly smoking.\
    \ Add meat and cook, turning occasionally, until well browned on both sides and\
    \ center of steaks register 115\xB0F at the thickest part for rare or 125\xB0\
    F for medium-rare. Remove from pan, transfer to a plate, and set aside."
  - 3. Add remaining vegetable oil to the same pan and add the mushrooms. Return to
    medium heat and cook, stirring and tossing frequently, until mushrooms have released
    their liquid and are just starting to brown, about 8 minutes. Add 1 tablespoon
    butter and pearl onions and continue to cook, stirring, until onions and mushrooms
    are softened and well browned, about 6 minutes longer.
  - 4. Add shallots, thyme, and remaining paprika, and cook, stirring, until fragrant.
    Add soy sauce, Worcetershire sauce, fish sauce, and mustard and cook, stirring,
    until mostly evaporated, about 30 seconds. Add any collected juices from the plate
    with the meat, followed by white wine. Cook until reduced to just a few tablespoons.
  - 5. Add broth/gelatin mixture and bring to a heavy simmer. Carefully pour off liquid
    into a heatproof cup or liquid measuring cup. Add sour cream to a medium bowl.
    Whisking constantly, slowly pour hot liquid over sour cream and whisk until fully
    homogenous.
  - 6. Return sour cream mixture to pan along with remaining 2 tablespoons butter.
    Bring to a boil over medium-high heat and season to taste with salt and pepper.
    Return steaks to pan until barely warmed through, about 1 minute. Remove from
    heat.
  - 7. Cook noodles according to package directions. When cooked, drain and return
    to pot, reserving 1 cup of pasta cooking water. Transfer steaks to a cutting board
    and pour the sauce, mushrooms, and onions over the noodles. Stir to coat pasta,
    adding pasta cooking water as necessary until it reaches a loose, creamy consistency.
    Stir in half of minced parsley.
  - 8. Thinly slice steaks. To serve, divide pasta and cream sauce evenly between
    4 hot serving bowls. Top with sliced steak, spooning a little extra sauce over
    them. Add a dollop of sour cream, sprinkle with remaining parsley, and serve,
    advising guests to remove large thyme sprigs as they find them.
  image_url: null
  in_trash: false
  ingredients:
  - 2 (.25 ounce) packets unflavored powdered gelatin (about 5 teaspoons)
  - 2 cups homemade or store-bought low-sodium chicken stock
  - Kosher salt and freshly ground black pepper
  - 2 tablespoons mild paprika
  - 4 (1 1/2- to 2-inch thick) beef tenderloin steaks, 6 to 8 ounces each (see note)
  - 3 tablespoons canola or vegetable oil
  - 12 ounces button mushrooms, quartered
  - 8 ounces peeled pearl onions (about 24 onions, see note)
  - 3 tablespoons unsalted butter, divided
  - 1 medium shallot, thinly sliced (about 1/4 cup)
  - 4 sprigs fresh thyme
  - 1 teaspoon soy sauce
  - 2 teaspoons Worcestershire sauce
  - 1 teaspoon Asian fish sauce
  - 2 teaspoons Dijon mustard
  - 1 cup dry white wine
  - 1 cup sour cream, plus more for serving
  - 1 pound dried egg noodles
  - 1/4 cup minced fresh parsley leaves
  is_pinned: false
  name: The Ultimate Beef Stroganoff
  notes: Rachael linked it
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2015/01/ultimate-beef-stroganof-recipe.html
  total_time: ''
  uid: BC3C4F7F-65C3-4644-A91C-D4A6EC2E7D88
- categories: []
  cook_time: 25 minutes
  created: '2021-03-14 16:39:54'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to middle position and preheat oven to 500\xB0F (260\xB0\
    C). Line a rimmed baking sheet with aluminum foil."
  - 2. Arrange cabbage wedges on baking sheet in a single layer. Drizzle with olive
    oil on one side, then season with salt and pepper. Flip wedges, drizzle other
    side with oil, and season other side with salt and pepper.
  - 3. Place baking sheet in oven and roast until lightly browned, about 10 minutes.
    Flip wedges and continue roasting until tender and deeply browned, another 10
    minutes, then serve.
  image_url: null
  in_trash: false
  ingredients:
  - 1 medium head cabbage, cut into 6 to 8 wedges
  - Extra-virgin olive oil, for drizzling
  - Kosher salt and freshly ground black pepper
  is_pinned: false
  name: Easy Roasted Cabbage
  notes: Had a hard time flipping them over.  I may have used slightly to much salt
    overall tasty
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 minutes
  rating: 3
  scale: null
  servings: Serves 6 to 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2017/12/easy-roasted-cabbage.html
  total_time: ''
  uid: BD404A2D-AF3E-4E38-BFCB-ADCD24A9F329
- categories: []
  cook_time: 2 hrs 15 mins
  created: '2021-11-27 14:17:26'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 325 degrees F and adjust racks to lower-middle and upper-middle
    positions. Lightly grease the bottom and sides of a 9-inch springform pan.
  - 'Make the Crust: In a medium bowl, stir together the graham cracker crumbs, flour,
    brown sugar, and salt. Pour in the melted butter over the mixture and stir with
    a rubber spatula until the entire mixture is moistened. Press evenly into the
    bottom of the prepared springform pan and bake until the edges begin to lightly
    brown, 11 to 13 minutes. Set aside to cool completely.'
  - Reduce oven temperature to 200 degrees F.
  - "Make the Cheesecake Filling: Beat the cream cheese, \xBE cup of the sugar, and\
    \ the salt on medium-low speed until combined, about 1 minute. Beat in the remaining\
    \ \xBE cup of sugar until combined, about 1 minute. Scrape down the sides of the\
    \ bowl and the beater. Add the sour cream, lemon juice, and vanilla extract and\
    \ beat on low speed until combined, 1 minute. Add the egg yolks and beat at medium-low\
    \ speed until thoroughly combined, 1 minute. Scrape the bowl and beater well.\
    \ Add the whole eggs two at a time, beating for 30 seconds after each addition."
  - Pour the filling over the crust and place the springform pan on the lower-middle
    rack. Place a rimmed baking sheet on the rack below to catch any drips. Bake until
    the cheesecake registers 150 degrees F on an instant-read thermometer, 2 hours
    15 minutes to 3 hours.
  - Remove the cake from the oven and increase the oven temperature to 500 degrees
    F (leave the rimmed baking sheet on the bottom rack).
  - Once the oven reaches 500 degrees, place the cheesecake on the upper-middle rack.
    Bake until the top is lightly browned, 3 to 8 minutes. Remove from the oven, place
    on a wire rack and allow to rest for 5 minutes. Run a paring knife between the
    cheesecake and the side of the springform pan, then allow to cool to room temperature,
    at least 3 hours. Cover with plastic wrap and refrigerate until completely chilled,
    at least 6 hours but ideally overnight.
  - Remove the sides of the springform pan and allow to sit at room temperature for
    30 minutes before serving.
  - 'To Make the Fresh Strawberry Topping: In a large bowl, toss together the sliced
    strawberries and the sugar. Let sit for 30 minutes, stirring occasionally to combine.'
  - Process the jam in a food processor until smooth, about 10 seconds (or, whisk
    vigorously until the jam is completely smooth). Place the jam in a small saucepan
    and bring to a simmer over medium-high heat. Simmer, stirring frequently, until
    the jam is dark and no longer frothy, about 3 minutes. Stir in the lemon juice,
    then pour over the strawberries and stir to combine. Allow to cool to room temperature,
    then cover with plastic wrap and refrigerate until cold, at least 2 hours or up
    to 12 hours (the strawberry topping is best served within 1 day of making it).
  image_url: images/recipes/C7165A34-750E-4832-A6C2-922CC5CAA511.jpg
  in_trash: true
  ingredients:
  - 'For the Crust:'
  - 1 cup graham cracker crumbs, 7 whole graham crackers
  - "\xBD cup (60 g) all-purpose flour"
  - "\u2153 cup (66 g) dark brown sugar"
  - "\xBC teaspoon salt"
  - 6 tablespoons (85 g) unsalted butter, melted
  - 'For the Cheesecake Filling:'
  - 40 ounces cream cheese, at room temperature and cut into 1-inch pieces
  - "1\xBD cups (298 g) granulated sugar, divided"
  - "\u215B teaspoon salt"
  - "\u2153 cup (76 g) sour cream"
  - 2 teaspoons lemon juice
  - 2 teaspoons vanilla extract
  - 2 egg yolks
  - 6 eggs
  - 'For the Fresh Strawberry Topping:'
  - "2 pounds strawberries, hulled and cut into \xBC-inch slices (about 3 cups sliced\
    \ strawberries)"
  - "\xBD cup (99 g) granulated sugar"
  - Pinch of salt
  - 1 cup (340 g) strawberry jam
  - 2 tablespoons lemon juice
  is_pinned: false
  name: New York Cheesecake
  notes: "Springform Pan: To make this New York cheesecake recipe, a springform pan\
    \ is essential. The pan will give height to your cheesecake, and because the outer\
    \ ring is separate from the base, the sides stay smooth when you release it after\
    \ cooling. Also, it\u2019s impossible to get a baked cheesecake out of a regular\
    \ pan without it falling to pieces.\n\nThermometer: An instant-read thermometer\
    \ is the absolute best way to ensure your cheesecake is done but not overdone.\
    \ We\u2019re looking for 150 degrees F; the cheesecake will continue to cook as\
    \ it cools and baking to this internal temperature will give you the most amazingly\
    \ creamy cheesecake. If you do not have an instant-read thermometer, gently shake\
    \ the pan \u2013 you want a circular area of about 2 inches in the center to still\
    \ jiggle slightly.\n\nBrowing: You can skip the browning step completely if you\u2019\
    d like. If you DO plan on browning, be sure to keep a close eye on it because\
    \ it will brown quickly. I found that it even darkened a shade or two after cooling,\
    \ so keep that in mind, as well. Err on the side of removing it earlier rather\
    \ than later.\n\nChilling: A thoroughly chilled cheesecake is best! While 6 hours\
    \ is the minimum, overnight is even better. (Which is awesome, because cheesecake\
    \ is the ultimate make-ahead dessert!)\n\nStorage: Keep the cheesecake wrapped\
    \ in plastic wrap in the refrigerator for up to 5 days.\n\nTo Freeze the Entire\
    \ Cheesecake: Chill overnight in the refrigerator, wrap in plastic, then wrap\
    \ in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw\
    \ in the refrigerator overnight before serving.\n\nTo Freeze Slices of Cheesecake:\
    \ Wrap each slice individually in plastic wrap, then place in a zip-top freezer\
    \ bag. Freeze for up to 3 months. Thaw overnight in the refrigerator, or at room\
    \ temperature for approximately 45 minutes."
  nutritional_info: 'calories: 448kcal, carbohydrates: 34g, protein: 8g, fat: 32g,
    saturated fat: 18g, cholesterol: 178mg, sodium: 347mg, potassium: 149mg, fiber:
    1g, sugar: 27g, vitamin a: 1234IU, vitamin c: 1mg, calcium: 96mg, iron: 1mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 1 hr
  rating: 0
  scale: null
  servings: 'Yield: 16 servings'
  source: Browneyedbaker.com
  source_url: https://www.browneyedbaker.com/new-york-style-cheesecake-recipe/
  total_time: ''
  uid: BDA0B203-C9D3-4FEC-B5C0-5200E2E3B6C3
- categories: []
  cook_time: 14-16 hours
  created: '2020-09-04 01:11:06'
  description: ''
  difficulty: ''
  directions:
  - 1. In a large container, whisk together 2 quarts water and salt until salt has
    dissolved. Add beans, cover, and let stand overnight at room temperature. Drain
    and rinse beans.
  - 2. Place a large dutch oven over medium-high heat. Add bacon and cook until fat
    has rendered and bacon has crisped, 7-10 minutes. Transfer bacon to a paper towel-lined
    plate, leaving as much fat in dutch oven as possible.
  - "3. Add onion to dutch oven and cook, stirring occasionally, until onion softens\
    \ and begins to brown around the edges, about 7 minutes. Stir in green pepper,\
    \ jalape\xF1o, and garlic and cook until fragrant, about 1 minute. Stir in 3 cups\
    \ of water, chicken stock, reserved bacon, and beans. Bring to a boil, then reduce\
    \ heat to low and simmer for 1 hour. Preheat oven to 300\xB0F while beans are\
    \ simmering."
  - 4. Stir in ketchup, brown sugar, honey, molasses, mustard, vinegar, barbecue rub,
    and hot sauce. Cover and transfer to oven. Cook beans for 4 hours, stirring occasionally.
    Remove cover and cook until beans are tender throughout and sauce has thickened,
    about 1 hour longer. Remove from oven and let cool for 15 minutes. Season with
    salt. Serve immediately; alternatively, store in an airtight container in the
    refrigerator for up to 1 week, or freeze. Reheat before serving.
  image_url: images/recipes/C2CE251D-4ED3-4AD1-AE75-E20E8C4153AB.jpg
  in_trash: true
  ingredients:
  - Water
  - 2 tablespoons kosher salt
  - 1 pound small dried beans, such as great northern, navy, or pinto beans, picked
    over and rinsed
  - 8 ounces sliced bacon, cut into 1/2-inch strips
  - 1 1/2 cups finely minced yellow onion (about 1 large onion)
  - "2 tablespoons finely diced seeded jalape\xF1o (about 1 medium pepper)"
  - 1/4 cup finely diced green bell pepper
  - 1 tablespoon minced garlic (about 3 medium cloves)
  - 2 cups chicken stock or low-sodium broth
  - 1 1/2 cups ketchup
  - 2/3 cup dark brown sugar
  - 1/3 cup honey
  - 1/4 cup molasses
  - 2 tablespoons yellow mustard
  - 1 tablespoon apple cider vinegar
  - 1 tablespoon barbecue rub
  - 1 tablespoon hot sauce
  is_pinned: false
  name: The Best Barbecue Beans
  notes: 'doubled green pepper

    trippled jalapeno - just 2 peppers, but over half a cut'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: null
  servings: Serves 6-8 as a side dish
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/06/best-barbecue-beans-recipe.html
  total_time: ''
  uid: BE71B4F3-F9B1-4469-81E1-EF5E398FE494
- categories: []
  cook_time: 45 minutes
  created: '2021-01-25 19:40:31'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to center position and preheat oven to 425\xB0F. Heat butter\
    \ in a 12-inch cast iron or stainless steel skillet over medium heat until melted.\
    \ Continue to cook, swirling pan gently until butter is nutty-smelling and solids\
    \ are a toasty brown. Transfer to a heatproof cup or bowl and reserve for Brown\
    \ Butter Cornbread Crust."
  - 2. Return pan to high heat. Add beef and cook, stirring and breaking up with a
    wooden spoon or a potato masher until starting to brown, about 8 minutes. Add
    onion and garlic and cook, stirring frequently, until softened and fragrant, about
    4 minutes. Add chili powder, cayenne (if using), cumin, and coriander. Stir until
    fragrant, about 30 seconds.
  - 3. Add corn, black beans, tomatoes, and chicken stock. Bring to a simmer, then
    stir in cheese. Reduce heat to low and cook, stirring occasionally, until thickened
    into a rich stew-like consistency, about 5 minutes. Remove from heat and stir
    in scallions and cilantro. Season to taste with salt and pepper.
  - '4. For the Brown Butter Cornbread Crust: Combine cornmeal, flour, sugar, 1 teaspoon
    kosher salt, baking powder, and baking soda in a large bowl. Combine eggs, sour
    cream, and buttermilk in a second bowl and whisk until homogenous. Whisking constantly,
    slowly drizzle in reserved browned butter. Whisk wet ingredients into dry ingredients
    until homogenous.'
  - 5. Using a large spoon, place small dollops of the cornbread batter mixture on
    top of the beef filling, then use the back of the spoon to spread it into an even
    layer. Transfer the skillet to the oven and bake until pale golden brown and a
    skewer inserted into the cornbread comes out clean, about 20 minutes.
  - 6. Let cool 15 minutes, then serve with sour cream.
  image_url: null
  in_trash: true
  ingredients:
  - 6 tablespoons unsalted butter
  - 1 pound ground beef chuck
  - 1 medium onion, diced (about 1 cup)
  - 4 medium cloves garlic, thinly sliced
  - 2 tablespoons ancho chili powder
  - 1/4 teaspoons cayenne pepper (optional)
  - 1 tablespoon ground cumin
  - 1 teaspoon ground coriander
  - 1 cup frozen or fresh corn kernels, thawed if frozen
  - 1 (15-ounce) can black beans, drained and rinsed
  - 1 (28-ounce) can whole peeled tomatoes, drained and crushed with your hand through
    fingers to roughly break up
  - 1 cup homemade chicken stock or low-sodium broth
  - 4 ounces grated sharp cheddar cheese (about 1 cup)
  - 3 scallions, thinly sliced
  - 1/2 cup fresh cilantro leaves and fine stems, minced
  - Kosher salt and freshly ground black pepper
  - 'For the Brown Butter Cornbread Crust:'
  - 1 cup (about 5 ounces) fine yellow cornmeal
  - 1 cup (about 5 ounces) all-purpose flour
  - 4 tablespoons sugar
  - 2 teaspoons baking powder
  - 1/4 teaspoon baking soda
  - 2 eggs
  - 6 ounces (about 3/4 cup) sour cream
  - 4 ounces (about 1/4 cup) cultured buttermilk
  - Sour cream, for serving
  is_pinned: true
  name: Skillet Tamale Pie with Brown Butter Cornbread Crust
  notes: make sure busicuit mixture is thin enough to spread out... first time it
    was certainly not
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: Serves 4 to 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2015/01/american-tamale-pie-quick-and-easy-food-lab-recipe.html
  total_time: ''
  uid: BEC93619-038F-4BC6-B014-13A087401CEB
- categories: []
  cook_time: 1 hr 10 min
  created: '2019-09-03 18:29:21'
  description: ''
  difficulty: ''
  directions:
  - "In a large pot, heat the olive oil over medium heat. Add 1 cup of the chopped\
    \ onions, and saut\xE9 until translucent and slightly browned, 3-4 minutes. Add\
    \ garlic, and cook, stirring constantly for a minute or so."
  - Add beef, and cook, breaking into small pieces, until it is no longer pink, 6-7
    minutes. Drain excess grease.
  - In a blender or food processor, blend remaining 1 cup onion and the red pepper
    until smooth. Pour the mixture into the pot with the beef and onions.
  - Add the tomato paste, salt, pepper, oregano, basil and thyme, and cook for 1 minute,
    stirring until combined.
  - Add diced tomatoes, crushed tomatoes, mushrooms (if using), beef broth, and sugar.
    Stir until combined before adding the bay leaves.
  - Bring the sauce to a boil, and then reduce to low and simmer for 1 hour, stirring
    occasionally. Stir in the balsamic vinegar and let the sauce rest for 10-15 minutes
    (for the flavor to absorb) before serving.
  image_url: null
  in_trash: true
  ingredients:
  - 1 tablespoon olive oil
  - 2 cups onion, chopped and divided
  - 5 cloves garlic, finely minced
  - 2 pounds lean ground beef or lean ground turkey
  - 1 red bell pepper, seeded, cored and coarsely chopped
  - 1 can (12-ounces) tomato paste
  - 1 teaspoon coarse, kosher salt
  - 1 teaspoon black pepper
  - 3 teaspoons dried oregano
  - 3 teaspoons dried basil
  - 1 1/2 teaspoons dried thyme
  - 2 cans (14-ounces each) Italian-style diced tomatoes or regular diced tomatoes
  - 2 cans (28-ounces each) crushed tomatoes
  - 8 ounces button or baby bella mushrooms, chopped
  - 1 1/2 cups beef stock or beef broth
  - 2 tablespoons brown sugar
  - 2 bay leaves
  - 2 tablespoons balsamic vinegar
  is_pinned: false
  name: Spaghetti Sauce
  notes: doubled salt, forgot to set aside some onions, did not use diced tomatoes.
  nutritional_info: 'Calories: 0 calories

    Saturated Fat: 0 grams saturated fat

    Sodium: 0 grams sodium

    Fiber: 0 grams fiber

    Sugar: 0 grams sugar

    Carbohydrate: 0 grams carbohydrates

    Cholesterol: 0 milligrams cholesterol

    Protein: 0 grams protein'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 min
  rating: 3
  scale: null
  servings: 'Yield: 16-20 servings'
  source: Melskitchencafe.com
  source_url: https://www.melskitchencafe.com/homemade-spaghetti-sauce-perfected/
  total_time: ''
  uid: C0AA1D8E-9FE0-4411-B794-6DDB418E0F53
- categories:
  - Desserts
  cook_time: 10 mins
  created: '2020-06-08 19:23:49'
  description: ''
  difficulty: ''
  directions:
  - "In a large bowl, sprinkle \xBD cup of sugar over all berries and let sit for\
    \ an hour or so."
  - 'Make Caramel Dust:'
  - Line a rimmed baking sheet with Silpat or coat with cooking spray
  - Bring to boil sugar over medium heat
  - "Swirl (don\u2019t stir) in pan over high heat until sugar is dissolved, then\
    \ cook till a caramel color, being careful not to burn"
  - Pour onto prepared baking sheet to harden (~1hr) then break into shards
  - Put in a food processor and pulse till finely ground, then run through a sieve
    to make dust
  - Whip cream to medium peaks with powdered sugar.
  - Fold in mint and two tablespoons of Grand Marnier to berries.
  - Place berries in a serving bowl, top with cream and dust to finish!
  image_url: null
  in_trash: false
  ingredients:
  - 1 c each raspberries, blackberries, blueberries, strawberries
  - "\xBD c of sugar"
  - Handful of fresh mint leaves, julienned
  - 2 tbl Grand Marnier
  - 'Caramel Dust:'
  - 1/2 c white sugar
  - 'Cream:'
  - 1 c heavy whipping cream
  - "\xBC c powdered sugar"
  is_pinned: false
  name: Berries and Cream
  notes: More sugar
  nutritional_info: ''
  on_favorites: true
  on_grocery_list: false
  photos: []
  prep_time: 2 hrs
  rating: 3
  scale: ''
  servings: '6'
  source: Thechefshow.com
  source_url: https://thechefshow.com/recipes/berries-and-cream
  total_time: ''
  uid: C1F03813-4342-4FD9-8443-87BA89922544
- categories: []
  cook_time: 60 mins
  created: '2021-06-30 12:13:39'
  description: ''
  difficulty: ''
  directions:
  - "For the Sauce: Combine jalape\xF1os, aj\xED amarillo (if using), cilantro, garlic,\
    \ mayonnaise, sour cream, lime juice, and vinegar in the jar of a blender. Blend\
    \ on high speed, scraping down as necessary, until smooth. With blender running,\
    \ slowly drizzle in olive oil. Season to taste with salt and pepper. Sauce will\
    \ be quite loose at this point, but will thicken as it sits. Transfer to a sealed\
    \ container and refrigerate until ready to use."
  - 'For the Chicken: Pat chicken dry with paper towels and place on a large cutting
    board, breast side down. Using sharp kitchen shears, remove backbone by cutting
    along either side of it. Turn chicken over and lay out flat. Press firmly on breast
    to flatten chicken. For added stability, run a metal or wooden skewer horizontally
    through chicken, entering through one thigh, going through both breast halves,
    and exiting through other thigh. Tuck wing tips behind back.'
  - Combine salt, cumin, paprika, pepper, garlic, vinegar, and oil in a small bowl
    and massage with fingertips until homogeneous. Spread mixture evenly over all
    surfaces of chicken.
  - Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray
    ash, pour out and spread coals evenly over half of coal grate. Alternatively,
    set half the burners of a gas grill to high heat. Set cooking grate in place,
    cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  - "Place chicken, skin side up, on cooler side of grill, with legs facing toward\
    \ hotter side. Cover grill, with vents on lid open and aligned over chicken. Open\
    \ bottom vents of grill. Cook until an instant-read thermometer inserted into\
    \ thickest part of breast registers 110\xB0F (43\xB0C). Carefully flip chicken\
    \ and place, skin side down, on hotter side of grill, with breasts pointed toward\
    \ cooler side. Press down firmly with a wide, stiff spatula to ensure good contact\
    \ between bird and grill grates. Cover and cook until skin is crisp and an instant-read\
    \ thermometer inserted into thickest part of breast registers 145 to 150\xB0F\
    \ (63 to 66\xB0C), about 10 minutes longer. If chicken threatens to burn before\
    \ temperature is achieved, carefully slide to cooler side of grill, cover, and\
    \ continue to cook until done. Do not leave the lid off for longer than it takes\
    \ to check temperature, or chicken will burn."
  - Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Carve
    and serve with sauce.
  image_url: images/recipes/9F1AE7F0-9DD1-45AF-9F99-0C1FF6D9D4F2.jpg
  in_trash: false
  ingredients:
  - 'For the Sauce:'
  - "3 whole jalape\xF1o chilies, roughly chopped (see note)"
  - "1 tablespoon (15ml) aj\xED amarillo pepper paste (see note)"
  - 1 cup fresh cilantro leaves (1 ounce; 28g)
  - 2 medium cloves garlic
  - 1/2 cup (120ml) mayonnaise
  - 1/4 cup (60ml) sour cream
  - 2 teaspoons (10ml) fresh juice from 1 lime
  - 1 teaspoon (5ml) distilled white vinegar
  - 2 tablespoons (30ml) extra virgin olive oil
  - Kosher salt and freshly ground black pepper
  - 'For the Chicken:'
  - 1 whole chicken, 3 1/2 to 4 pounds (1.6 to 1.8kg)
  - 4 teaspoons (20g) kosher salt
  - 2 tablespoons (30g) ground cumin
  - 2 tablespoons (30g) paprika
  - 1 teaspoon (5g) freshly ground black pepper
  - 3 medium cloves garlic, minced (about 1 tablespoon)
  - 2 tablespoons (30ml) white vinegar
  - 2 tablespoons (30ml) vegetable or canola oil
  is_pinned: false
  name: Peruvian-Style Grilled Chicken with Green Sauce
  notes: "For a less spicy sauce, remove the ribs and seeds of the jalape\xF1os before\
    \ pur\xE9eing. Aj\xED amarillo is a Peruvian yellow pepper paste that can be found\
    \ in most Latin markets. It can be omitted."
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/peruvian-style-grilled-chicken-with-green-sauce-recipe
  total_time: ''
  uid: C3F74A49-BD15-4AAB-8440-34EFBDCDD138
- categories: []
  cook_time: 30 minutes
  created: '2021-01-14 05:10:47'
  description: ''
  difficulty: ''
  directions:
  - 1. Season tomatoes with 1 teaspoon (4g) salt and toss to combine. Transfer to
    a fine-mesh strainer or colander set in a bowl and allow to drain for 20 to 30
    minutes. Discard liquid.
  - 2. Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss
    to combine and season to taste with salt. Pico de gallo can be stored for up to
    3 days in a sealed container in the refrigerator.
  image_url: null
  in_trash: false
  ingredients:
  - 1 1/2 pounds (680g) ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups);
    see note
  - Kosher salt
  - 1/2 large white onion, finely diced (about 3/4 cup)
  - 1 to 2 serrano chilies, finely diced (seeds and membranes removed for a milder
    salsa)
  - 1/2 cup finely chopped fresh cilantro leaves
  - 1 tablespoon (15ml) lime juice from 1 lime
  is_pinned: false
  name: Classic Pico De Gallo
  notes: 2 serranos with no seeds worked well
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 3
  scale: null
  servings: About 1 quart
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/06/classic-pico-de-gallo-salsa-fresca-recipe.html
  total_time: ''
  uid: C4194C5F-330E-49E2-BBF5-C275E48021BC
- categories:
  - Sides
  cook_time: ''
  created: '2019-07-06 18:16:52'
  description: ''
  difficulty: Easy
  directions:
  - 'Preheat the oven to 400 degrees F. '
  - Make a series of 1/8-inch slices along each potato, slicing 2/3 of the way through.
  - Stir together the butter, oil, thyme, garlic, 1/4 teaspoon salt and 1/4 teaspoon
    pepper in a small bowl. Rub the potatoes all over with the mixture, getting in
    between the slices.
  - 'Place on a foil lined baking sheet and roast until the center of the potatoes
    are tender and the outside is crisp, 1 hours. '
  - Halfway through the roasting time, remove the potatoes from the oven and run a
    fork gently across the tops of the potatoes, using light pressure, to fan the
    slices and separate them from one another.
  - Meanwhile, stir the yogurt and scallions with a pinch salt and a pinch pepper.
    Serve the sauce with the potatoes.
  image_url: null
  in_trash: false
  ingredients:
  - 4 medium sweet potatoes
  - 1 tablespoon unsalted butter, melted
  - 1 teaspoon olive oil
  - 1 teaspoon finely chopped fresh thyme leaves
  - 1 garlic clove, finely grated
  - Kosher salt and freshly ground black pepper to taste
  - Herbed Sour Cream
  - 2 scallion, white and green parts chopped
  - 1/2 cup nonfat Greek-style yogurt
  - 1 teaspoon garlic powder
  - 1 tablespoon finely chopped fresh parsley leaves
  - Kosher salt and freshly ground black pepper to taste
  is_pinned: false
  name: Hasselback Sweet Potatoes
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: '4'
  source: ''
  source_url: ''
  total_time: ''
  uid: C45C0E04-4EE9-40EF-8944-9B8E0263A90F-16139-000144F0FEA6A7F3
- categories:
  - Salad Dressing
  cook_time: ''
  created: '2019-06-30 11:09:32'
  description: ''
  difficulty: ''
  directions:
  - Prepare dressing by adding all of the ingredients to a bowl or jar and whisking
    to combine. Refrigerate until ready to serve.
  image_url: null
  in_trash: false
  ingredients:
  - '* 1/4 cup olive oil'
  - '* 1/2 cup freshly squeezed lime juice (about 4 limes)'
  - '* 4 cloves garlic, minced'
  - '* 2 tsp honey'
  - '* 1 tsp chili powder'
  - '* 1 tsp cumin'
  - '* 1 tsp sea salt'
  is_pinned: false
  name: Chili Lime Salad Dressing
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: C609D14B-C2F9-4AC3-B527-39AFC078205C-64411-0000B17E4C603D13
- categories: []
  cook_time: 1 hr
  created: '2020-12-21 18:50:34'
  description: ''
  difficulty: ''
  directions:
  - 'Prepare the potatoes:'
  - Boil potatoes in a large stockpot 30 minutes, or until easily pierced with a fork.
    While the potatoes are boiling, preheat oven to 450 degrees Fahrenheit and prepare
    a baking sheet.
  - Drain cooked potatoes and spread on prepared baking sheet to cool. Once potatoes
    are cool enough to touch, use the flat side of a fork or a potato masher to press
    into the center of each potato until it smashes. Remove the fork just before you
    reach the bottom of the potato to hold it together. Brush with grapeseed oil and
    sprinkle with salt and pepper.
  - Place baking sheet on the center rack of the oven and bake 30 minutes, or until
    the edges of the potatoes turn brown and crispy.
  - 'Prepare the chimichurri sauce:'
  - While the potatoes are cooking, prepare the chimichurri sauce. Whisk parsley,
    cilantro, red wine vinegar, garlic, crushed red pepper and salt and pepper. Stir
    in extra virgin olive oil and allow the sauce to sit at room temperature for at
    least 20 minutes.
  - 'Serve:'
  - Remove potatoes from the oven and transfer to a serving dish. Spoon chimichurri
    on top of each potato. Serve any remaining sauce on the side if desired.
  image_url: null
  in_trash: false
  ingredients:
  - 'Potatoes:'
  - "12 baby potatoes (1 \xBD pound)"
  - 1 tablespoon grapeseed oil
  - Salt and pepper
  - 'Chimichurri Sauce:'
  - "\xBC cup finely chopped parsley"
  - "\xBC cup finely chopped cilantro"
  - "\xBC cup red wine vinegar"
  - 4 cloves garlic, minced
  - 1 tablespoon hemp hearts (optional)
  - "\xBD teaspoon crushed red pepper (reduce or omit for mild flavor)"
  - Salt and pepper
  - "\xBD cup extra virgin olive oil"
  is_pinned: false
  name: Chimichurri Smashed Potatoes
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 mins
  rating: 3
  scale: null
  servings: 'Servings: 4'
  source: Gratefulgrazer.com
  source_url: https://gratefulgrazer.com/home/chimichurri-smashed-potatoes/
  total_time: ''
  uid: C68EFEC1-D316-4785-8F34-2D3A3C617FC4
- categories: []
  cook_time: 2 hours
  created: '2021-01-14 04:52:32'
  description: ''
  difficulty: ''
  directions:
  - "1. Preheat the oven to 350\xB0F, with a rack in the middle position."
  - "2. Make the frosting. In a medium bowl, whisk the egg yolks until smooth. In\
    \ a medium saucepan, bring the sugar and coconut milk to a boil over medium-high\
    \ heat, stirring until the sugar dissolves. Slowly whisk about a cup of the hot\
    \ milk mixture into the yolks to temper them, then pour the contents of the bowl\
    \ back into the saucepan and cook over medium-low heat, stirring constantly with\
    \ a wooden spoon, until the mixture thickens enough to hold a line drawn with\
    \ a finger down the back of the spoon, about 10 minutes. (Be careful not to let\
    \ the mixture boil.) Stir in the butter, toasted coconut, and pecans, then pour\
    \ the frosting into a shallow baking pan. Cover the surface with plastic wrap\
    \ and let the frosting cool until it\u2019s spreadable."
  - 3. Meanwhile, make the cake. Butter three 9-inch round cake pans and dust with
    cocoa powder. In a large bowl, whisk together the cocoa powder, sugar, flour,
    baking powder, baking soda, and salt. In a medium bowl, whisk together the egg,
    milk, oil, vanilla, and melted butter. Add the wet ingredients to the dry ingredients
    and whisk until well combined and smooth. Whisk in the boiling water.
  - 4. Pour the batter (which will be quite thin) into the prepared pans. Bake until
    the layers spring back when lightly touched, about 12 minutes. Let cool completely
    in the pans.
  - 5. Unmold the cake layers. Put one layer on a serving plate and spread one-third
    of the frosting over the top. Cover with another layer, spread with another one-third
    of the frosting, and then repeat the process one more time. The cake will keep
    for up to 3 days.
  image_url: null
  in_trash: true
  ingredients:
  - Frosting
  - 4 large egg yolks
  - 1 cup sugar
  - 1 cup unsweetened coconut milk
  - 8 tablespoons (1 stick) unsalted butter, cubed
  - 1 3/4 cups sweetened shredded coconut, toasted to light golden brown
  - 1 1/2 cups chopped pecans, toasted
  - Cake
  - 2 tablespoons unsalted butter, melted, plus butter for the pans
  - 7 tablespoons unsweetened cocoa powder, sifted if lumpy, plus more for the pans
  - 1 cup plus 1 tablespoon sugar
  - 3/4 cup plus 2 tablespoons all-purpose flour
  - 3/4 teaspoon baking powder
  - 3/4 teaspoon baking soda
  - 3/4 teaspoon salt
  - 1 large egg
  - 1/2 cup whole milk
  - 2 tablespoons vegetable oil
  - 1 1/2 teaspoons vanilla extract
  - 7 tablespoons boiling water
  is_pinned: false
  name: Gramercy Tavern's German Chocolate Cake
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 40 minutes
  rating: 3
  scale: null
  servings: One 9-inch 3-layer cake
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/11/german-chocolate-cake.html
  total_time: ''
  uid: C7262416-18F9-4C18-83AB-94B68BEEAFF4
- categories:
  - Low Carb
  cook_time: ''
  created: '2019-10-15 11:45:04'
  description: ''
  difficulty: ''
  directions:
  - Cook the chicken breast and cube it
  - Saute red onions in coconut oil
  - 'Add garlic until fragrant '
  - Remove onions and garlic and cook ground beef
  - Add onions and cooked chicken to the ground beef and add the collard greens for
    2 minutes
  - Add half of the Kale and cook for 5 minutes
  - Add the remainder of the Kale for 2 minutes
  - Save some kale to finish at the very end so some of it is more green
  - Add 6 tbspish of curry powder(to taste), and 3 tbsp of coconut sugar
  - Salt and pepper to taste
  image_url: null
  in_trash: false
  ingredients:
  - 8 oz collard greens
  - 16 oz kale
  - 2 lb 80% ground beef
  - 2  red onions
  - '32oz chicken stock '
  - 6 tbsp curry powder
  - dash of pepper
  - dash of thyme
  - 3 lb Chicken
  is_pinned: false
  name: Collard Green Soup
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: '6'
  source: ''
  source_url: ''
  total_time: ''
  uid: C754DF1F-48FF-4823-84EA-6C89A9B252F9-72160-0000AD02D56FFB39
- categories: []
  cook_time: ''
  created: '2019-11-10 17:21:24'
  description: ''
  difficulty: ''
  directions:
  - First, you're going to make the cashew cream sauce. Start by boiling the raw cashews
    in water for 10 minutes and then carefully drain the water out and discard it.
  - Put the cashews, unsweetened coconut milk, lemon juice, apple cider vinegar, salt,
    and pepper into a high-powered blender. Blend on high until the cashew cream sauce
    is smooth and creamy. The sauce should be thick enough to coat the back of a spoon.
  - In a medium pan over medium heat, saute the diced onions in 2-3 tbsp of low-sodium
    vegetable broth until the onions are translucent. Add the chopped artichokes and
    garlic and saute for 2-3 minutes.
  - Add the cashew cream sauce that you made, paprika, onion powder, garlic powder,
    nutmeg, and nutritional yeast to the pan with the sauteed veggies and stir everything
    together.
  - Lastly, stir in the frozen spinach, mix it together, and let it cook for 10-15
    minutes or until hot and bubbly. The mixture will continue to thicken as it cooks.
    You can eat the dip just like this with chips or veggies or you can top it with
    vegan cheese and bake it in the oven at 350 degrees for 30 minutes.
  image_url: images/recipes/0A9E01BB-D3F4-4815-BF9B-274066D5E39F.jpg
  in_trash: true
  ingredients:
  - 1 1/2 cups raw cashews (Boil for 10 minutes or soak for 2-3 hours)
  - 2 cups unsweetened coconut milk (or unsweetened cashew or almond milk)
  - 2 tbsp fresh lemon juice (about 1 medium lemon)
  - 1 1/2 tbsp raw apple cider vinegar
  - 1/2 tsp sea salt (more to taste)
  - 1/4 tsp black pepper
  - 2-3 tbsp low-sodium vegetable broth
  - 1 medium red onion diced
  - 3 garlic cloves minced
  - (2) 14 oz cans artichoke hearts in water, rinsed, drained, and roughly chopped
  - 4 tbsp nutritional yeast
  - 1 tsp paprika
  - 1 tsp garlic powder
  - 1 tsp onion powder
  - 1/8 tsp nutmeg
  - (3) 10 oz bags frozen spinach
  is_pinned: false
  name: Healthy Cashew Cream Spinach Artichoke Dip
  notes: 'Make sure to use raw cashews to make this dip so you can control the amount
    of salt that is in the spinach dip.


    Don''t skip boiling the raw cashews for 10 minutes prior to blending them because
    it helps the cashews to break down and boiling the nuts (or soaking for 2-3 hours)
    makes it easier for your body to digest.


    Do not use sweetened or vanilla-flavored plant milk, it will make the dip taste
    sweet instead of savory. My favorite plant milk to use is unsweetened coconut
    milk (from a carton), unsweetened cashew milk, or unsweetened almond milk.


    While you''re cooking the spinach dip, you may need to add more vegetable broth
    if it gets too dry. The dip should be very saucy and rich.


    Store the leftover vegan spinach artichoke dip in an airtight container in the
    fridge for 4-5 days or freeze it for a future snack.'
  nutritional_info: 'Serving: 1cup | Calories: 586kcal | Carbohydrates: 32g | Protein:
    18g | Fat: 46g | Saturated Fat: 21g | Sodium: 853mg | Potassium: 1103mg | Fiber:
    12g | Sugar: 8g | Vitamin A: 19731IU | Vitamin C: 43mg | Calcium: 260mg | Iron:
    8mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: 1/2
  servings: 'Serving: 1'
  source: Staceyhomemaker.com
  source_url: https://www.staceyhomemaker.com/cashew-cream-spinach-artichoke-dip/
  total_time: ''
  uid: C77EC3A0-479C-4551-A8A7-17E6A53DD0AB
- categories: []
  cook_time: 35 minutes
  created: '2020-11-30 22:14:51'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to lower-middle position and preheat to 400\xB0F. Sift flour\
    \ into a large bowl. If using butter, dice into 1/4-inch pieces, then toss with\
    \ flour and rub with your fingertips until no visible bits remain. Whisk in parsley\
    \ or chives, baking powder, sugar, salt, garlic powder, onion powder, paprika,\
    \ and cayenne. Add the finely grated cheddar, and toss until well combined. Pour\
    \ in the buttermilk, and stir with a flexible spatula to form a soft dough."
  - "2. With a pair of spoons, drop the dough into 10 large portions on a parchment\
    \ lined half sheet pan (it's fine to eyeball their size; no need to weigh). Bake\
    \ until golden brown all over, about 25 minutes. Cool 5 minutes and serve\u2014\
    the flavor of the biscuits will intensify as they cool. In an airtight container,\
    \ leftovers will keep up to 24 hours at room temperature; warm in a hot oven to\
    \ serve."
  image_url: images/recipes/2B42A539-33AF-4011-A899-40E3E3C09BF4.jpg
  in_trash: true
  ingredients:
  - 9 ounces bleached all-purpose flour (1 3/4 cup plus 1 tablespoon; 255g)
  - 1 ounce unsalted butter (2 tablespoons; 30g) (optional)
  - 1/4 ounce fresh parsley or chives, finely chopped (2 tablespoons; 7 g)
  - 1 tablespoon baking powder
  - 2 teaspoons sugar
  - 1 1/2 teaspoons (6g) Diamond Crystal kosher salt
  - 1 1/2 teaspoons garlic powder
  - 1 teaspoon onion powder
  - 1/4 teaspoon sweet paprika
  - 1/4 teaspoon cayenne
  - 6 ounces sharp cheddar, finely grated (3 3/4cups; 170g) (see note)
  - 9 ounces cultured low-fat buttermilk (1 cup plus 2 tablespoons; 255g)
  is_pinned: false
  name: Buttermilk Drop Biscuits with Garlic and Cheddar
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: ''
  servings: 10 large biscuits
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2017/02/garlic-cheddar-drop-biscuits-recipe.html
  total_time: ''
  uid: C98CC446-8A53-46BB-BCD4-FFA958489B85
- categories: []
  cook_time: ''
  created: '2021-12-13 12:47:55'
  description: ''
  difficulty: ''
  directions:
  - In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard,
    salt, and several grinds of pepper.
  - Use it to make Greek Salad or see many more serving suggestions in the blog post
    above.
  image_url: images/recipes/F107B773-A9CF-4868-81C4-4855267FF5D1.jpg
  in_trash: true
  ingredients:
  - "\xBC cup extra-virgin olive oil"
  - 3 tablespoons red wine vinegar
  - 1 garlic clove, minced
  - "\xBD teaspoon dried oregano, more for sprinkling"
  - "\xBC teaspoon Dijon mustard"
  - "\xBC teaspoon sea salt"
  - Freshly ground black pepper
  is_pinned: false
  name: Greek Salad Dressing
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 0
  scale: null
  servings: Serves 6
  source: Loveandlemons.com
  source_url: https://www.loveandlemons.com/greek-salad-dressing/
  total_time: ''
  uid: CA42ED3B-9C84-4032-B47B-6326D2341386
- categories: []
  cook_time: 25 mins
  created: '2021-09-23 14:00:15'
  description: ''
  difficulty: ''
  directions:
  - Steps to Make It
  - Gather the ingredients.
  - "Melt the butter in a medium saucepan. Add onions and garlic and saut\xE9 until\
    \ translucent."
  - Add the remaining ingredients and mix well.
  - Bring to a boil over a medium-high heat.
  - As soon as the sauce starts to bubble, reduce the heat to low and simmer for 15
    minutes, or until the sauce reaches the desired thickness.
  - Remove from the heat and let cool for 10 minutes before using.
  image_url: images/recipes/42EA02A3-C6F7-403C-8AAB-5822704E1C3F.jpg
  in_trash: true
  ingredients:
  - 2 tablespoons unsalted butter
  - 1/2 cup finely chopped onions
  - 2 cloves minced garlic
  - 1 cup tomato sauce
  - 1 cup ketchup
  - 1 cup vinegar
  - 3/4 cup brown sugar
  - 1/2 cup honey
  - 1/3 cup chili sauce
  - 3 tablespoons Worcestershire sauce
  - 3 tablespoons maple syrup
  - 3 tablespoons lemon juice
  - 1 tablespoon paprika
  - 1 tablespoon dry mustard
  - 1 tablespoon chili powder
  - 2 teaspoons freshly ground black pepper
  - 1 teaspoon garlic powder
  - 1 teaspoon allspice
  is_pinned: true
  name: Brisket Barbecue Sauce
  notes: ''
  nutritional_info: '(per serving)

    32 Calories 0g Fat 7g Carbs 0g Protein

    Nutrition Facts

    Servings: 64

    Amount per serving

    Calories 32

    % Daily Value*

    Total Fat 0g 1%

    Saturated Fat 0g 1%

    Cholesterol 1mg 0%

    Sodium 84mg 4%

    Total Carbohydrate 7g 3%

    Dietary Fiber 0g 1%

    Total Sugars 6g

    Protein 0g

    Vitamin C 1mg 5%

    Calcium 8mg 1%

    Iron 0mg 1%

    Potassium 52mg 1%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 mins
  rating: 0
  scale: null
  servings: 'Servings: 64 servings'
  source: Thespruceeats.com
  source_url: https://www.thespruceeats.com/brisket-barbecue-sauce-333635
  total_time: ''
  uid: CC98DAF5-9221-4B3B-882B-8F5ACA616D2F
- categories: []
  cook_time: 35 minutes
  created: '2020-11-22 20:05:50'
  description: ''
  difficulty: ''
  directions:
  - "1. Adjust oven rack to lower-middle position and preheat to 400\xB0F. Sift flour\
    \ into a large bowl. If using butter, dice into 1/4-inch pieces, then toss with\
    \ flour and rub with your fingertips until no visible bits remain. Whisk in parsley\
    \ or chives, baking powder, sugar, salt, garlic powder, onion powder, paprika,\
    \ and cayenne. Add the finely grated cheddar, and toss until well combined. Pour\
    \ in the buttermilk, and stir with a flexible spatula to form a soft dough."
  - "2. With a pair of spoons, drop the dough into 10 large portions on a parchment\
    \ lined half sheet pan (it's fine to eyeball their size; no need to weigh). Bake\
    \ until golden brown all over, about 25 minutes. Cool 5 minutes and serve\u2014\
    the flavor of the biscuits will intensify as they cool. In an airtight container,\
    \ leftovers will keep up to 24 hours at room temperature; warm in a hot oven to\
    \ serve."
  image_url: images/recipes/06C150A8-908B-46A1-AF2A-313D948F303C.jpg
  in_trash: false
  ingredients:
  - 9 ounces bleached all-purpose flour (1 3/4 cup plus 1 tablespoon; 255g)
  - 1 ounce unsalted butter (2 tablespoons; 30g) (optional)
  - 1/4 ounce fresh parsley or chives, finely chopped (2 tablespoons; 7 g)
  - 1 tablespoon baking powder
  - 2 teaspoons sugar
  - 1 1/2 teaspoons (6g) Diamond Crystal kosher salt
  - 1 1/2 teaspoons garlic powder
  - 1 teaspoon onion powder
  - 1/4 teaspoon sweet paprika
  - 1/4 teaspoon cayenne
  - 6 ounces sharp cheddar, finely grated (3 3/4cups; 170g) (see note)
  - 9 ounces cultured low-fat buttermilk (1 cup plus 2 tablespoons; 255g)
  is_pinned: false
  name: Buttermilk Drop Biscuits with Garlic and Cheddar
  notes: Test with 1/4 tsp of MSG ...or more?
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/06C150A8-908B-46A1-AF2A-313D948F303C.jpg
  prep_time: 10 minutes
  rating: 4
  scale: null
  servings: 10 large biscuits
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2017/02/garlic-cheddar-drop-biscuits-recipe.html
  total_time: ''
  uid: CC9BB5AA-7DF7-45B3-B426-456CECCAEE11
- categories: []
  cook_time: 4 to 13 hours
  created: '2020-09-21 16:23:17'
  description: ''
  difficulty: ''
  directions:
  - 1. Place dried ancho and guajillo chilies on a microwave-safe plate and microwave
    until pliable and toasty-smelling, 10 to 20 seconds. Transfer to the jar of a
    blender and add chipotle peppers, orange juice, lime juice, olive oil, soy sauce,
    fish sauce, garlic, cilantro, cumin seed, coriander seed, and brown sugar. Blend
    until a smooth sauce has formed, about 1 minute. Season to taste with salt. Transfer
    half of the salsa to a large bowl and the other half to a sealed container. Set
    aside the sealed container in the refrigerator.
  - 2. Add an extra 2 teaspoons of salt to the salsa in the bowl. It should taste
    slightly saltier than is comfortable to taste. Add 1 piece of steak to bowl and
    turn to coat. Transfer to a gallon-sized zipper-lock bag with the top folded over
    to prevent excess sauce and meat juices from contaminating the seal. Repeat with
    remaining steak, adding it all to the same bag. Pour any excess marinade over
    the steak. Squeeze all air out of the bag and seal. Refrigerate for at least 3
    hours and up to overnight.
  - 3. When ready to cook, remove the extra salsa from the fridge to allow it to warm
    up a little. Light one chimney full of charcoal. When all the charcoal is lit
    and covered with gray ash, pour out and arrange the coals on one side of the charcoal
    grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
    Alternatively, set half the burners on a gas grill to the highest heat setting,
    cover, and preheat for 10 minutes. Clean and oil the grilling grate.
  - "4. Remove steak from marinade and wipe off excess. Place directly over the hot\
    \ side of the grill. If using a gas grill, cover; if using a charcoal grill, leave\
    \ exposed. Cook, turning occasionally, until steak is well charred on outside\
    \ and center registers 110\xB0F on an instant-read thermometer, 5 to 10 minutes\
    \ total. Transfer to a cutting board and allow to rest for 5 minutes. Slice thinly\
    \ against the grain and serve immediately, passing extra salsa, lime wedges, avocado,\
    \ onions, cilantro, and tortillas on the side."
  image_url: images/recipes/AB0DD512-EA24-48E3-ABFB-44F247BDF362.jpg
  in_trash: true
  ingredients:
  - 3 whole dried ancho chilies, stems and seeds removed (see note)
  - 3 whole dried guajillo chilies, stems and seeds removed (see note)
  - 2 whole chipotle peppers, canned in adobo
  - 3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
  - 2 tablespoons fresh juice from 2 to 3 limes
  - 2 tablespoons extra-virgin olive oil
  - 2 tablespoons soy sauce
  - 2 tablespoons Asian fish sauce, such as Red Boat
  - 6 medium cloves garlic
  - 1 small bunch cilantro, leaves and tender stems only, divided
  - 1 tablespoon whole cumin seed, toasted and ground
  - 1 teaspoon whole coriander seed, toasted and ground
  - 2 tablespoons dark brown sugar
  - Kosher salt
  - 2 pounds skirt steak (2 to 3 whole skirt steaks), trimmed and cut with the grain
    into 5- to 6-inch lengths (see note)
  - Warm corn or flour tortillas, lime wedges, diced onion, fresh cilantro, and avocado,
    for serving
  is_pinned: false
  name: The Best Carne Asada
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Seves 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2015/09/carne-asada-food-lab-recipe-kenji.html
  total_time: ''
  uid: CEC97C65-C7CE-4A95-8D34-17F0D92FDD94
- categories: []
  cook_time: ''
  created: '2019-08-07 00:02:20'
  description: ''
  difficulty: ''
  directions:
  - "Dice the onion and heat up a few splashes of olive oil in the pan. Once hot,\
    \ saut\xE9 the onions. You can absolutely use more onion, and in my opinion, the\
    \ more oniony the dish, the better. It adds a nice texture, and you can use less\
    \ meat, which embodies the true Indian spirit. Once onions are looking transparent-ish,\
    \ add the ground beef."
  - While the beef is cooking, cut your tomato in half. Set one half aside (for garnish
    purposes) and dice the other half. De-seed and finely chop the small green chillies.
    Chop half of the cilantro.
  - When the beef is browned and there are no visible pink bits, add the diced tomatoes,
    chopped peppers, and chopped cilantro.
  - Add two tablespoons ginger garlic paste and the spice mix, mixing until all ingredients
    are evenly distributed.
  - "After most of the liquid has cooked down, crack three eggs directly into the\
    \ pan and mix them in, so little white/yellow flecks are visible in the meat\u2014\
    this part should only take a few minutes. Once the egg has cooked, keep the pan\
    \ on very low heat. At this point, take a taste, and add any needed salt, because\
    \ you haven\u2019t done that yet."
  - Now begins the assembly process.
  - "Preheat oven to 350\u2109. Take the casserole pan, and spread a little butter\
    \ or ghee on the bottom of the pan. Add two parathas to cover the bottom of the\
    \ pan. Add a layer of meat, roughly a quarter-inch thick, smoothing it down with\
    \ a spatula or large spoon. Don\u2019t over-do it with the meat layer. If you\
    \ have extra, this meat mixture is a perfect sloppy joe mix, or a delicious fusion\
    \ dish just waiting for some crushed tomatoes and pasta."
  - Lay down another layer of parathas, and spread a couple tablespoons of mint chutney
    on top. Add another layer of meat, smoothing and patting down as before. Cover
    with a final layer of parathas, and brush with a bit of ghee/butter on top. Put
    the whole thing in the oven for 10 minutes.
  image_url: images/recipes/B7882B30-3B62-4F86-942D-F974A6FED32B.jpg
  in_trash: true
  ingredients:
  - 1 white onion
  - Olive oil
  - "1-1 \xBD lbs ground beef (or any other ground meat)"
  - 1 tomato
  - 1 bunch, cilantro
  - 4 small green chillies
  - Ginger garlic paste
  - 1 keema seasoning packet (you can also use garam masala, taco seasoning, or your
    own blend of spices, and it will be fine.)
  - Salt
  - Pepper
  - 3 eggs
  - Ghee/butter
  - 6 parathas
  - Mint chutney
  - "1 \xBD cups unflavored whole fat yogurt"
  - 1/2 a cucumber
  - 2 medium-sized green chillies
  - 'Containers:'
  - 1 mixing bowl
  - 1 large skillet or pan
  - 1 casserole dish
  is_pinned: false
  name: The Kati Roll Casserole Is a Spicy Masterpiece
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Skillet.lifehacker.com
  source_url: https://skillet.lifehacker.com/the-kati-roll-casserole-is-a-spicy-masterpiece-1836647796
  total_time: ''
  uid: CFABF445-9195-4628-BCF9-B9D2611654F5
- categories: []
  cook_time: '0'
  created: '2020-05-16 20:46:24'
  description: ''
  difficulty: ''
  directions:
  - "Preheat Instant Pot by setting to \u201CSaut\xE9\u201D. Add oil and cook onion\
    \ until softened, 3 to 4 minutes. Add garlic, oregano, and paprika and cook until\
    \ fragrant, 1 minute."
  - Stir in rice and broth and season with salt and pepper. Add carrots, bell pepper,
    and chicken, and season generously again with salt and pepper.
  - Close lid, change setting to manual or "Pressure Cook" and set for 8 minutes on
    High. When 8 minutes is up, let pot decompress naturally for 10 minutes, then
    release pressure, remove lid, and shred chicken. Top with parsley before serving.
  image_url: images/recipes/84B01948-9BAC-4FBD-A65B-E6AE2BB5CBEC.jpg
  in_trash: true
  ingredients:
  - 1 tbsp. extra-virgin olive oil
  - 1/2 yellow onion, chopped
  - 2 cloves garlic, minced
  - 1 tsp. dried oregano
  - 1 tsp. smoked paprika
  - 1 c. white rice
  - Kosher salt
  - Freshly ground black pepper
  - 1 1/4 c. low-sodium chicken broth or water
  - 2 medium carrots, diced
  - 1 red bell pepper, chopped
  - 3 boneless skinless chicken breasts
  - Freshly chopped parsley, for garnish
  is_pinned: false
  name: Instant Pot Chicken & Rice
  notes: Burned rice on the bottom.... probably should layer chicken  on  the bottom
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: '0'
  rating: 0
  scale: null
  servings: 6 servings
  source: Delish.com
  source_url: https://www.delish.com/cooking/recipe-ideas/a19677130/instant-pot-chicken-and-rice-recipe/
  total_time: ''
  uid: D028FB55-72B2-4B0B-9C48-37CDF1F8E0EF
- categories:
  - Pasta
  cook_time: 30 mins
  created: '2019-11-14 19:08:14'
  description: ''
  difficulty: ''
  directions:
  - 'Halve Chicken breasts and season both sides with salt and pepper.  '
  - With olive oil cook the chicken on one side for 8 minutes allowing a crust to
    form. Flip and cook for an additional 5 minutes until cooked.
  - Slice chicken and set aside.
  - 'In a pot put diced tomatoes and water and bring to a simmer. Stir in the pasta
    and cook for 5 minutes. '
  - Add chicken and cover for 10 minutes.
  - Remove the lid, stir, then add the feta. Stir once more, then let cook uncovered
    for 5 additional minutes. Serve warm, sprinkled with the feta cheese and fresh
    basil.
  image_url: images/recipes/7C17BE33-7C20-47A5-8BC3-1CFBF71668C1-38782-000287E29CEF1A96.jpg
  in_trash: true
  ingredients:
  - 2 tbsp extra-virgin olive oil
  - 1.5 lbs boneless skinless breasts, halved
  - 28 oz peeled whole tomatoes
  - x basil
  - X tbsp oregano
  - x garlic
  - 3 cups water
  - 1 lb fettuccini pasta
  - 4 oz feta cheese + additional for serving
  - Finely chopped fresh basil
  is_pinned: true
  name: 5 Ingredient Chicken Feta Pasta
  notes: did not add oregano last round... pasta stuck to bottom of pan... added more
    water than 2 cups
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '1': images/recipes/7C17BE33-7C20-47A5-8BC3-1CFBF71668C1-38782-000287E29CEF1A96.jpg
  prep_time: 5 mins
  rating: 3
  scale: null
  servings: "Yield: 4 \u20136 servings"
  source: Wellplated.com
  source_url: https://www.wellplated.com/chicken-feta-pasta/
  total_time: ''
  uid: D117CCB4-B53B-4679-A44C-5F0BBDC2C596
- categories: []
  cook_time: ''
  created: '2020-07-29 15:33:51'
  description: ''
  difficulty: ''
  directions:
  - Preheat your grill for high heat direct cooking and rub the grates down with a
    wadded paper towel dipped in cooking oil (set aside to use again later).
  - Use a microplane to zest the orange and pulverize the garlic into a small bowl
    with the fennel fronds.
  - Slice the orange in half, rub lightly with olive oil, and place cut-side down
    directly over the fire. Cook for a minute or two until the oranges become deeply
    charred, then juice them into the bowl with the fennel. Stir in the white wine
    vinegar and kosher salt, then cover and set aside at room temperature while you
    make the burgers.
  - "Use the bread as a guide to cut perfectly sized watermelon burger \u201Cpatties,\u201D\
    \ then coat them well with olive oil and season them with a sprinkle of kosher\
    \ salt. Rub the grill grates with the oily paper towel once again, then put the\
    \ burgers directly over the flames. Cook for about 5-7 minutes per side, moving\
    \ around the grill as needed to keep from burning."
  - Toast the buns lightly, then top with watermelon, cheese, a few coarse cracks
    of black pepper, and a few spoonfuls of the gremolata. Serve immediately.
  image_url: images/recipes/1B64C7E6-CAC1-4665-983E-FDA44FF25C54.jpg
  in_trash: true
  ingredients:
  - 1 small orange
  - 1 cup roughly chopped fennel fronds
  - 1-2 fat cloves of garlic
  - 2 Tbsp. white wine vinegar
  - 1/4 tsp. kosher salt
  - Freshly cracked black pepper
  - 4 slices of watermelon, 2" thick
  - Olive oil
  - Chevre or whatever cheese you like (I recommend sheep and goat cheeses)
  - 4 square ciabatta buns, or a good crusty baguette cut into sandwich-sized portions
  is_pinned: false
  name: Watermelon Burgers Must Be Seen (And Tasted) to Be Believed
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 burgers
  source: Thetakeout.com
  source_url: https://thetakeout.com/watermelon-burgers-with-goat-cheese-and-gremolata-a-gr-1844471871
  total_time: ''
  uid: D1399101-FE24-4F8F-BD5F-A94B75761F5B
- categories: []
  cook_time: ''
  created: '2021-12-11 01:02:32'
  description: ''
  difficulty: ''
  directions:
  - In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard,
    salt, and several grinds of pepper.
  - Use it to make Greek Salad or see many more serving suggestions in the blog post
    above.
  image_url: images/recipes/C789FE7C-2E11-430E-AC9B-28E99BFBB423.jpg
  in_trash: true
  ingredients:
  - "\xBC cup extra-virgin olive oil"
  - 3 tablespoons red wine vinegar
  - 1 garlic clove, minced
  - "\xBD teaspoon dried oregano, more for sprinkling"
  - "\xBC teaspoon Dijon mustard"
  - "\xBC teaspoon sea salt"
  - Freshly ground black pepper
  is_pinned: false
  name: Greek Salad Dressing
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 0
  scale: null
  servings: Serves 6
  source: Loveandlemons.com
  source_url: https://www.loveandlemons.com/greek-salad-dressing/
  total_time: ''
  uid: D17B70FC-B0B4-4E0F-9E19-51C19AD95908
- categories: []
  cook_time: 45 mins
  created: '2021-09-28 12:52:44'
  description: ''
  difficulty: ''
  directions:
  - "Adjust oven racks to upper and lower middle positions and place a heavy rimmed\
    \ baking sheet on each. Preheat oven to 500\xB0F."
  - Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl
    and toss to combine. When oven is hot, working quickly, remove the baking sheets
    with a dish towel or oven mitt. Divide brussels sprouts mixture evenly between
    both trays, shaking to distribute into a single even layer. Return pans to oven.
    Roast until brussels sprouts are deeply charred and fully tender, about 20 minutes
    total, tossing sprouts and rotating and swapping pans top to bottom half way through
    cooking.
  - Immediately after removing from oven, drizzle sprouts with balsamic vinegar and
    shake to coat. Season to taste with more salt and pepper if desired and serve.
  - Rimmed baking sheets
  image_url: images/recipes/1BD0EB79-48E2-4A70-A724-5692E1477C52.jpg
  in_trash: true
  ingredients:
  - 3 pounds (1.4kg) Brussels sprouts, bottoms trimmed, outer leaves removed, split
    in half (see note)
  - 8 medium shallots, sliced thinly
  - 1/4 cup (60ml) extra-virgin olive oil (see note)
  - Kosher salt and freshly ground black pepper
  - 2 tablespoons (30ml) balsamic vinegar
  is_pinned: false
  name: Roasted Brussels Sprouts and Shallots with Balsamic Vinegar
  notes: Look for sprouts about one and a half inches in diameter, with tight heads.
    Chicken, turkey, or duck fat can be used in place of the olive oil. Crisped bacon
    or fatback can be added to the Brussels sprouts after roasting.
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 8 to 12 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar-thanksgiving-recipe
  total_time: ''
  uid: D1F1F059-4241-4FDC-AAD4-1B688BD212C7
- categories: []
  cook_time: 22 minutes
  created: '2021-01-18 22:03:36'
  description: ''
  difficulty: ''
  directions:
  - Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt,
    lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until
    well-coated.
  - Cover and refrigerate for at least 1 hour, or overnight.
  - "Preheat the oven to 500\xB0F (260\xB0C). Line a high-sided baking pan or roasting\
    \ tray with parchment paper."
  - Place the marinated chicken pieces on bamboo or wooden skewers, then set them
    over the prepared baking pan, making sure there is space underneath the chicken
    to help distribute the heat more evenly. Bake for about 15 minutes, until slightly
    dark brown on the edges.
  - "Make the sauce: Heat the oil in a large pot over medium heat, then saut\xE9 the\
    \ onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric,\
    \ coriander, paprika, chili powder, and garam masala and stir constantly for about\
    \ 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato\
    \ sauce, and 1 \xBC cups of water, then bring to a boil and cook for about 5 minutes.\
    \ Pour in the cream."
  - Remove the chicken from the skewers and add to the sauce, cooking for another
    1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.
  - Enjoy!
  image_url: images/recipes/82C71D6F-DD83-4BFF-9C31-E0910D00BADC.jpg
  in_trash: true
  ingredients:
  - CHICKEN MARINADE
  - 3 boneless, skinless chicken breasts
  - "\xBD cup plain yogurt"
  - 2 tablespoons lemon juice
  - 6 cloves garlic, minced
  - 1 tablespoon minced ginger
  - 2 teaspoons salt
  - 2 teaspoons ground cumin
  - 2 teaspoons garam masala
  - 2 teaspoons paprika
  - SAUCE
  - 3 tablespoons oil
  - 1 large onion, finely chopped
  - 2 tablespoons minced ginger
  - 8 cloves garlic, minced
  - 2 teaspoons ground cumin
  - 2 teaspoons ground turmeric
  - 2 teaspoons ground coriander
  - 2 teaspoons paprika
  - 2 teaspoons chili powder
  - 2 teaspoons garam masala
  - 1 tablespoon tomato puree
  - "3 \xBD cups tomato sauce"
  - "1 \xBC cups water"
  - 1 cup heavy cream
  - "\xBC cup fresh cilantro, for garnish"
  - cooked rice, for serving
  - naan bread, for serving
  - SPECIAL EQUIPMENT
  - Bamboo or wooden skewer
  is_pinned: false
  name: Homemade Chicken Tikka Masala
  notes: ''
  nutritional_info: 'Fat: 34 grams

    Calories: 485 calories

    Fiber: 4 grams

    Carbohydrate: 19 grams

    Sugar: 10 grams

    Protein: 34 grams'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 minutes
  rating: 0
  scale: null
  servings: 5 servings
  source: Tasty.co
  source_url: https://tasty.co/recipe/homemade-chicken-tikka-masala
  total_time: ''
  uid: D2683052-C118-4948-A1B4-D7CF4AE27FB5
- categories: []
  cook_time: 6 hrs
  created: '2019-11-25 21:40:06'
  description: ''
  difficulty: ''
  directions:
  - Combine beans, onion, chili peppers, corn, tomato sauce, diced tomato, cumin,
    chili powder and taco seasoning in a slow cooker and mix well.
  - Nestle the chicken in to completely cover and cook on high pressure for 45 minutes.
  - Half hour before serving, remove chicken and shred.
  - Return chicken to slow cooker and stir in.
  - Top with fresh cilantro and your favorite toppings!
  image_url: null
  in_trash: true
  ingredients:
  - 1 small onion, chopped
  - 1 15.5 oz can black beans, drained
  - 1 15.5 oz can kidney beans, drained
  - 1 8 oz can tomato sauce
  - 10 oz package frozen corn kernels
  - 2 10 oz cans diced tomatoes
  - 7 oz can chopped green chili peppers, chopped
  - 1 tbsp cumin
  - 1 tbsp chili powder
  - 24 oz 3 boneless skinless chicken breasts
  - 1/4 cup chopped fresh cilantro
  - 1 1/2 tablespoons cumin
  - 1 1/2 tablespoons chili powder
  - 1/4 teaspoon garlic powder
  - 1/4 teaspoon onion powder
  - 1/4 teaspoon dried oregano
  - 1/2 teaspoon paprika
  - 1 teaspoon kosher salt
  - 1/2 teaspoon black pepper
  is_pinned: true
  name: Chicken Taco Chili - Pressure Cooker
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 3
  scale: null
  servings: 'Yield: 10'
  source: Skinnytaste.com
  source_url: https://www.skinnytaste.com/crock-pot-chicken-taco-chili-4-pts/
  total_time: ''
  uid: D2A0F1BA-DC9F-46D0-8EFE-C52499C0AD71
- categories: []
  cook_time: ''
  created: '2020-12-24 15:45:34'
  description: ''
  difficulty: ''
  directions:
  - Mix together all ingredients minus the dried beef
  - Roll cheese ball in dried beef
  image_url: null
  in_trash: false
  ingredients:
  - 16oz cream cheese
  - 8oz shredded cheese
  - 1 tbsp Worcestershire
  - 1/2 tsp Hot Sauce
  - 1 tsp garlic salt
  - 3 tbsp chives, diced
  - 1/8 tsp Cayenne
  - 1/3 cup roasted red peppers in oil drained & chopped
  - Dried beef chopped
  is_pinned: false
  name: Cheese Ball
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 5
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: D650B5D2-1B08-468E-BBA5-C89B5462255E-19975-00000C8ADFED9369
- categories:
  - Salad Dressing
  cook_time: ''
  created: '2019-06-30 11:11:16'
  description: ''
  difficulty: ''
  directions:
  - Prepare dressing by adding all of the ingredients to a bowl or jar and whisking
    to combine. Refrigerate until ready to serve.
  image_url: null
  in_trash: true
  ingredients:
  - '* 1/2 cup olive oil'
  - '* 1/2 cup balsamic vinegar'
  - '* 1/4 cup mustard'
  - '* 1/2 cup pickle juice'
  - '* 1 Tbsp honey'
  - '* 1/4 tsp sea salt'
  - '* 1/4 tsp ground pepper'
  is_pinned: false
  name: Balsamic Salad Dressing
  notes: way to much mustard not sure I'm a fan
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: ''
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: D691B584-3B0E-4AE6-8747-EEED337BACF5-64411-0000B1966DD1AF79
- categories: []
  cook_time: 5 hr 10 min
  created: '2021-11-22 16:15:00'
  description: ''
  difficulty: Easy
  directions:
  - 'For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire,
    cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and
    pepper and blend the marinade until it''s totally combined and smooth.'
  - 'For the meat: Place the chicken and beef in separate 2-quart baking dishes or
    large resealable plastic storage bags. Pour the marinade over the chicken and
    beef and rub the marinade all over the meat. Give your hands a good wash, and
    then cover the dishes with plastic wrap and let them marinate in the fridge for
    4 to 6 hours.'
  - 'For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small
    dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount
    of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch
    of cilantro. Just remove and discard the long leafless stems before chopping.
    No need to remove the leaves from the stems completely. Place all of these ingredients
    together in a bowl and give it a good stir. Squeeze the juice of half a lime into
    the bowl. Add salt to taste and stir again.'
  - 'For the fajita vegetables: Throw the onions and bell peppers into a bowl and
    toss with the olive oil and some salt and pepper.'
  - When ready to cook, preheat the grill to high heat.
  - Cook the chicken on both sides until completely cooked through (or to an internal
    temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter
    to rest for 5 to 10 minutes.
  - Grill the beef on both sides until completely cooked through, about 5 minutes
    in total. Remove it to a platter to rest for 5 to 10 minutes.
  - Tip the fajita vegetables into a grill basket and grill until cooked, tossing
    occasionally, about 10 minutes.
  - 'To put it all together: Pile the veggies on a platter. Slice the chicken and
    beef.'
  - 'For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve
    the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese,
    sour cream, lime wedges and pico de gallo.'
  - Place the beans in a large bowl and cover them with cold water. Set them aside
    and let them soak for 5 to 6 hours or overnight.
  - Drain and rinse the beans, and then place them in a large pot. Add the garlic,
    green, orange and red bell peppers and the onions. Cover them with about an inch
    of water, and then add the ham hock or bacon. Next add the chili powder, cumin,
    salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce
    the heat to low and simmer the beans until tender, about 2 hours. Check the liquid
    level about halfway through the cooking process; if you'd prefer the beans to
    be less soupy, you can ladle off about a third of the cooking liquid.
  image_url: images/recipes/C674A299-D637-4D23-BA55-738F4E82F1BE.jpg
  in_trash: true
  ingredients:
  - 'Marinade:'
  - 1/2 cup olive oil
  - 1/4 cup chili powder
  - 3 tablespoons Worcestershire sauce
  - 1 tablespoon ground cumin
  - 1/2 teaspoon red pepper flakes
  - 3 cloves garlic, minced
  - Juice of 3 limes
  - 1 tablespoon sugar
  - 1 teaspoon salt
  - 1/2 teaspoon black pepper
  - 'Meat:'
  - 3 pounds boneless, skinless chicken breasts
  - 3 pounds skirt steak
  - 'Pico de Gallo:'
  - 5 plum (Roma) tomatoes
  - 3 jalapeno peppers
  - 1/2 large (or 1 small) onion
  - 1 bunch fresh cilantro
  - 1/2 lime
  - Salt
  - 'Fajita Vegetables:'
  - 2 medium onions, halved and sliced
  - 1 green bell pepper, seeded and sliced into strips
  - 1 green bell pepper, seeded and sliced into strips
  - 1 orange bell pepper, seeded and sliced into strips
  - 1 orange bell pepper, seeded and sliced into strips
  - 1 red bell pepper, seeded and sliced into strips
  - 1 red bell pepper, seeded and sliced into strips
  - 1 yellow bell pepper, seeded and sliced into strips
  - 1 yellow bell pepper, seeded and sliced into strips
  - 2 tablespoons olive oil
  - Salt and freshly ground black pepper
  - 'Fixins:'
  - 30 to 40 flour tortillas
  - Fiesta Beans, recipe follows
  - 1 pound grated Cheddar cheese
  - One 8-ounce container sour cream
  - 5 limes, sliced into wedges
  - 'Fiesta Beans:'
  - 2 pounds dried pinto beans
  - 6 cloves garlic, minced
  - 2 green bell peppers, seeded and diced
  - 2 orange bell peppers, seeded and diced
  - 2 red bell peppers, seeded and diced
  - 1 onion, diced
  - 1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
  - 1 tablespoon chili powder
  - 1 teaspoon ground cumin
  - 1 teaspoon salt
  - 1 teaspoon black pepper
  is_pinned: true
  name: Chicken and Beef Fajitas
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 50 min
  rating: 0
  scale: 1/1
  servings: 'Yield: 15 servings'
  source: Foodnetwork.com
  source_url: https://www.foodnetwork.com/recipes/ree-drummond/chicken-and-beef-fajitas-2239321
  total_time: ''
  uid: D83AA977-77C9-452E-991F-0DCE869DA1B0
- categories: []
  cook_time: 45 minutes
  created: '2020-11-22 22:11:47'
  description: ''
  difficulty: ''
  directions:
  - 'Combine cranberries, apples, white sugar, orange juice, orange zest, and salt
    in a medium saucepan. Bring to a boil over medium-high heat. '
  - 'Cook, stirring occasionally, until berries start to pop, about 5 minutes. '
  - 'Press berries against side of pan with wooden spoon and continue to cook until
    berries have broken down and sauce thickens to a jam-like consistency, about 5
    minutes more. '
  - 'Remove from heat and let cool for 30 minutes. Adjust consistency with water as
    needed. '
  - Serve immediately or place in an airtight container and store in the refrigerator.
    Serve cold or warm.
  image_url: null
  in_trash: false
  ingredients:
  - 12 ounces fresh or frozen cranberries
  - 2 medium Granny Smith apples, peeled, cored, and cut into 1/4-inch chunks
  - 1 cup white sugar
  - 1/2 cup orange juice
  - 1 teaspoon orange zest
  - 1/2 teaspoon Kosher salt
  is_pinned: false
  name: Apple-Orange Cranberry Sauce
  notes: 'Entire large orange is to much zest '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 3
  scale: ''
  servings: Serves 8
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2013/11/apple-orange-cranberry-sauce-recipe.html
  total_time: ''
  uid: D8422717-F485-4E35-846D-6DF42B5DF60F
- categories: []
  cook_time: ''
  created: '2021-10-26 16:04:01'
  description: ''
  difficulty: ''
  directions:
  - 'Mix all ingredients in a bowl, stir to combine. Store for up to 6 months in a
    tightly sealed container. Yield: about 1/2 cup of seasoning.'
  - '**Most taco seasoning packets have 2-3 tablespoons of seasoning in them. To sub
    this taco seasoning mix for a store bought packet, simply brown your ground meat,
    drain off any fat and sprinkle on 2-3 tablespoons of the homemade taco seasoning,
    mix to combine.'
  image_url: images/recipes/C23B05E6-C9AD-4AC1-922E-67784B112800.jpg
  in_trash: true
  ingredients:
  - "\u200B1 tbsp Chili powder"
  - 1 tbsp Sea salt
  - 1 tbsp Smoked paprika
  - 1 tbsp Cumin
  - 1 tbsp Onion powder
  - 1 tbsp Garlic powder
  - 1 tbsp Oregano
  - "\xBD tbsp Black pepper"
  is_pinned: false
  name: Homemade Taco Seasoning
  notes: ''
  nutritional_info: 'Per Serving

    Amount

    Calories 23

    Protein 1 g

    Carbohydrates 4 g

    Total Fat 0 g

    Dietary Fiber 1 g

    Cholesterol 0 mg

    sodium 952 mg

    Added Sugars 1 g'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 2 min
  rating: 0
  scale: null
  servings: 'Serves: 6'
  source: Themodernproper.com
  source_url: https://themodernproper.com/homemade-taco-seasoning
  total_time: ''
  uid: D87589EB-2E86-46CA-BFCC-51F122764643
- categories: []
  cook_time: 78 mins
  created: '2019-11-10 17:18:30'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 375 degrees F.
  - Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
  - Slice sweet potatoes in half and allow to cool slightly.
  - While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and
    cook down onions, garlic, bell peppers and tomatoes until slightly tender, about
    8 minutes.
  - "Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato\
    \ inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes,\
    \ black beans, greek yogurt, cheese, salt, pepper, paprika and jalape\xF1o. Stir\
    \ together and set aside."
  - Rub the bottoms of the potato skins with the rest of the oil, place bottom up,
    and bake for another 5-10 minutes until crispy. Remove from oven and fill with
    the sweet potato mixture.
  - "Top evenly with the \xBC cup mozzarella cheese and bake for another 10 to 15\
    \ minutes until cheese is melted."
  - Remove from oven and top with coconut bacon .
  - Serve with coconut or vegan greek yogurt. Enjoy!
  image_url: images/recipes/12C39A9E-1115-451A-B82F-B7C8C16121BF.jpg
  in_trash: true
  ingredients:
  - 3 medium sweet potatoes
  - 2 tablespoons chopped onions
  - 2 cloves garlic, minced
  - 1/4 cup bell peppers, chopped
  - 1/4 cup diced tomatoes
  - 1 cup cooked black beans
  - 2 tablespoons coconut yogurt or vegan greek yogurt
  - 1/2 cup vegan mozzarella cheese shreds + 1/4 cup for topping
  - 1/2 teaspoon sea salt
  - 1/4 teaspoon black pepper
  - 1/4 teaspoon paprika
  - "1/2 jalape\xF1o, finely chopped"
  - 1/2 lime
  - 1/2 tablespoon olive oil
  is_pinned: false
  name: Healthy Loaded Sweet Potato Skins
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: null
  servings: ''
  source: Jessicainthekitchen.com
  source_url: https://jessicainthekitchen.com/loaded-sweet-potato-skins/
  total_time: ''
  uid: D9747265-68BB-4823-BB05-E7F119417A08
- categories: []
  cook_time: ''
  created: '2021-12-13 15:23:15'
  description: ''
  difficulty: ''
  directions:
  - To a medium bowl, add all the marinade ingredients. Add the chicken and toss well
    to completely coat. Cover the bowl and let the chicken marinate in the fridge
    for at least 30 minutes.
  - Heat a grill pan or an outside grill over medium-high heat. Add the chicken and
    cook for 5-6 minutes per side, or until golden brown and cooked through. Once
    the chicken is done grilling, allow it to sit for 5 minutes, then chop it.
  - Meanwhile, in a small blender add all the dressing ingredients. Blend until smooth
    and creamy.
  - To a large salad bowl, add all the prepared veggies and top with the grilled chicken.
    Drizzle with the avocado dressing and garnish with chopped fresh cilantro.
  image_url: images/recipes/61549D64-D7D6-4D38-9623-3B4CBCE2817A.jpg
  in_trash: true
  ingredients:
  - 'Marinade:'
  - 4 boneless skinless chicken breasts 6 oz each
  - 3 tablespoon olive oil divided
  - 1 tsp garlic powder
  - 1 tsp ground cumin
  - 1/2 tsp smoked paprika
  - Kosher salt and ground pepper to taste
  - 'Avocado dressing:'
  - 1 large avocado
  - 1/4 cup olive oil
  - 1/2 cup Greek yogurt
  - 1 tbsp wine vinegar
  - 1 lime juiced, and zested
  - 1/2 bunch fresh cilantro
  - 2 tsp dried oregano
  - Kosher salt and pepper to taste
  - 'Salad bowl:'
  - 4 cups romaine lettuce chopped
  - 1 1/2 cup cherry tomatoes quartered
  - 14 oz can black beans rinsed and drained
  - 8 oz can corn rinsed and drained
  - 1 medium red onion thinly sliced
  - 1/2 bunch fresh cilantro chopped
  is_pinned: false
  name: Mexican Grilled Chicken Salad
  notes: "Chicken: we prefer using chicken breast since they are leaner. But you can\
    \ use boneless chicken thighs. If you don\u2019t like chicken, use shrimp.\n\n\
    Lettuce: Romaine lettuce was used to make this salad, any other lettuce will do.\n\
    \nGreek yogurt: this can be replaced with plain whole milk yogurt.\n\nAvocado\
    \ oil can be used in place of olive oil\n\nMake sure the avocado you use is firm\
    \ and not overripe.\n\nDo allow the chicken to sit for 5 minutes before cutting\
    \ them.\n\nDo not overcook the chicken, it will come out dry and rubbery"
  nutritional_info: 'Calories: 652kcal | Carbohydrates: 46g | Protein: 39g | Fat:
    36g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g |
    Trans Fat: 1g | Cholesterol: 74mg | Sodium: 906mg | Potassium: 1459mg | Fiber:
    15g | Sugar: 5g | Vitamin A: 4772IU | Vitamin C: 30mg | Calcium: 125mg | Iron:
    5mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Healthyfitnessmeals.com
  source_url: https://healthyfitnessmeals.com/mexican-grilled-chicken-salad/
  total_time: ''
  uid: D9D2859A-214A-4E06-8AF6-85CF462DCEA2
- categories: []
  cook_time: 25 minutes
  created: '2019-11-10 17:21:16'
  description: ''
  difficulty: ''
  directions:
  - "Preheat the oven to 400\xB0 and lightly oil 2 standard-size muffin tins. (You'll\
    \ need 18 cavities, so you can use 2 tins, 1 tin with 18 cavities \u2014 if you\
    \ can find it \u2014 or use a single tin but cook the puffs in 2 batches.)"
  - Place the cashews, milk, lemon juice, garlic, and salt into a food processor and
    blend until smooth, stopping to scrape down the sides of the bowl as needed.
  - Drain the spinach and squeeze it to remove as much moisture as possible. Add the
    spinach to the food processor bowl, along with the onion and dill. Pulse until
    the ingredients are fully mixed.
  - Cut each sheet of puff pastry into 3 strips of equal length, and then cut each
    strip into thirds, making 18 squares. Place each square into the bottom of a muffin
    cavity, stretching it out just a bit by hand if needed so the corners reach a
    bit beyond the top of the cavity. Spoon about 2 tablespoons of the spinach mixture
    into each puff pastry square. Fold the corners of each square inward and pinch
    then together at the center. Brush the top of each puff with a bit of olive oil.
  - Bake until the puffs are lightly browned and puffy, about 25 minutes. Remove the
    tins from the oven and allow them to cool a bit before removing the puffs. Loosen
    the puffs from the tin by placing a knife down the side, between the puff and
    the tin.
  - Serve.
  image_url: images/recipes/7153FCFF-986A-4427-B6FE-633FC2B34675.jpg
  in_trash: true
  ingredients:
  - 1 cup raw cashews, soaked in water 4-8 hours
  - 1/2 cup unflavored and unsweetened soy or almond milk
  - 1 1/2 tablespoons lemon juice
  - 2 garlic cloves
  - 1 teaspoon salt
  - 1 (10 ounce) package frozen spinach, thawed
  - 1 small onion, chopped
  - 2 tablespoons chopped fresh dill
  - "1 (17.3 ounce package) puff pastry (2 sheets. Check the label to ensure it's\
    \ vegan \u2014 many brands are.)"
  - Olive oil
  is_pinned: false
  name: Vegan Spinach Puffs
  notes: ''
  nutritional_info: 'Calories 208 kcal

    Saturated Fat 2.3g

    Sodium 215mg

    Potassium 176mg

    Carbohydrates 16.6g

    Fiber 1.2g

    Protein 4g

    Calcium 20mg

    Iron 1.8mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 0
  scale: 1/2
  servings: Servings 18
  source: Connoisseurusveg.com
  source_url: https://www.connoisseurusveg.com/vegan-spinach-puffs/
  total_time: ''
  uid: DA5CB76B-7826-4E30-8C74-E24592AE4DDC
- categories: []
  cook_time: 30 minutes
  created: '2020-09-14 21:08:11'
  description: ''
  difficulty: ''
  directions:
  - 1. Pour stock into small small bowl or liquid measuring cup and evenly sprinkle
    gelatin over surface of stock. Set aside.
  - 2. In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high
    heat until shimmering. Add mushrooms, season with salt and pepper, and cook, stirring
    frequently with a wooden spoon, until moisture has evaporated and mushrooms are
    deeply browned, 12 to 15 minutes.
  - 3. Add shallots, garlic, and thyme and cook, stirring constantly, until fragrant
    and shallots are softened, 30 seconds to 1 minute. Add wine or sherry, and cook,
    swirling pan and scraping up any stuck-on bits with a wooden spoon, until wine
    is reduced by half, about 30 seconds.
  - 4. Add chicken stock mixture, season lightly with salt, and bring to a simmer.
    Reduce heat to medium-low, add fish sauce (if using), and cook, stirring occasionally,
    until mushroom mixture is thickened to a saucy consistency, about 5 minutes. Turn
    off heat.
  - 5. Meanwhile, in a pot of salted boiling water, cook pasta. If using dry pasta,
    cook until just shy of al dente (1 to 2 minutes less than the package directs).
    If using fresh pasta, cook until noodles are barely cooked through. Using either
    a spider skimmer (for short pasta) or tongs (for long fresh pasta), transfer pasta
    to pan with mushrooms along with 3/4 cup (180ml) pasta cooking water. Alternatively,
    drain pasta using a colander or fine-mesh strainer, making sure to reserve at
    least 2 cups (475ml) pasta cooking water.
  - 6. Heat sauce and pasta over high and cook, stirring and tossing rapidly, until
    pasta is al dente (fresh pasta will never be truly al dente) and sauce is thickened
    and coats noodles, 1 to 2 minutes, adding more pasta cooking water in 1/4 cup
    (60ml) increments as needed. At this point, the sauce should coat the pasta but
    still be loose enough to pool around the edges of the pan. Add the butter, and
    stir and toss rapidly to melt and emulsify into the sauce. Remove from heat, add
    3/4 of grated cheese and all of the parsley, and stir rapidly to incorporate.
    Season with salt to taste. Serve immediately, passing remaining grated cheese
    at the table.
  image_url: null
  in_trash: false
  ingredients:
  - 1 cup (240ml) homemade or store-bought low sodium chicken stock (see note)
  - 1 1/2 teaspoons (4g) powdered gelatin, such as Knox
  - 2 tablespoons (30ml) extra-virgin olive oil
  - 1 1/2 pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech,
    cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand
    (see note)
  - Kosher salt and freshly ground black pepper
  - 3 medium shallots, finely minced (about 3/4 cup; 120g)
  - 2 medium (10g) garlic cloves, minced
  - 2 tablespoons (4g) chopped fresh thyme leaves
  - 1/2 cup (120ml) dry white wine or 1/4 cup (60ml) dry sherry
  - 1 teaspoon (5ml) fish sauce (optional)
  - 1 pound (450g) short dried pasta (such as casarecce or gemelli) or long fresh
    egg-dough pasta (such as tagliatelle or fettuccine)
  - 6 tablespoons unsalted butter (3 ounces; 85g)
  - 3 ounces grated Parmigiano-Reggiano (1 cup; 85g)
  - 1/4 cup (10g) chopped fresh flat-leaf parsley leaves
  is_pinned: false
  name: Creamy Pasta with Mushrooms (Pasta Ai Funghi)
  notes: Prefered without chicken, but you can use 1-2 lbs of chicken.  Using heavy
    creamer to add more sauce for the chicken.  Add the chicken at the end of step
    4.
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: null
  servings: Serves 4
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2020/04/mushroom-pasta-creamy.html
  total_time: ''
  uid: DCFC5341-63CD-4460-B626-9BE584514770
- categories: []
  cook_time: 45 mins
  created: '2021-09-15 14:20:31'
  description: ''
  difficulty: ''
  directions:
  - Heat butter in a large saucepan or Dutch oven over medium heat until melted. Add
    leeks, reduce heat to low, and cook, stirring frequently, until very soft but
    not browned, 10 to 15 minutes.
  - Add stock, potatoes, and bay leaf, and season lightly with salt and pepper. Bring
    to a boil over high heat, reduce to a gentle simmer, cover, and cook until potatoes
    are fall-apart tender, about 15 minutes.
  - 'To Finish With a Ricer (Recommended): Remove potatoes from soup using tongs and
    transfer to a bowl. Set aside. Discard bay leaf. Transfer remaining soup to a
    blender. Slowly increase blender speed to high and blend until completely smooth,
    about 2 minutes. Return soup to a clean pot.'
  - Press potatoes through a potato ricer or food mill into the pot with the soup.
    Whisk in buttermilk and heavy cream. Whisking frequently, bring soup to a simmer
    over medium-high heat. Whisk in grated nutmeg. Season to taste with salt and pepper
    and serve with chives or scallions.
  - 'To Finish With a Blender (Faster): Add heavy cream and buttermilk to pot. Discard
    bay leaf. Working in batches if necessary, transfer soup to a blender. Slowly
    increase blender speed to high and blend until completely smooth, about 2 minutes.
    Return soup to a clean pot, pressing it through a fine mesh strainer or chinois
    with the bottom of a ladle if a smoother texture is desired. Whisking frequently,
    bring soup to a simmer over medium-high heat. Alternatively, chill completely
    and serve cold. Whisk in grated nutmeg. Season to taste with salt and pepper and
    serve with chives or scallions.'
  image_url: images/recipes/098EE2BB-29DA-4806-B7F5-99471CAC71D3.jpg
  in_trash: true
  ingredients:
  - 2 tablespoons unsalted butter
  - 2 large leeks, white and pale green parts only, rinsed and roughly chopped
  - 1 quart homemade or store-bought low-sodium chicken stock
  - 2 medium russet potatoes, peeled and cut into quarters (about 3/4 pound)
  - 1 bay leaf
  - Kosher salt and freshly ground black pepper
  - 1 cup buttermilk
  - 1/2 cup heavy cream
  - 1/2 teaspoon freshly ground nutmeg
  - Sliced chives or scallions, for serving
  is_pinned: false
  name: The Best Potato-Leek Soup
  notes: 'could be my fault, but seemed to need more potatoes '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 6 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/best-potato-leek-soup-recipe
  total_time: ''
  uid: DD65FC10-90EA-4A0F-B38A-8D82951DD5EF
- categories: []
  cook_time: 30 minutes
  created: '2020-11-16 16:48:02'
  description: ''
  difficulty: ''
  directions:
  - 1. Using a mortar and pestle, combine garlic and sea salt and grind to a paste.
  - 2. Add pine nuts and continue to crush with pestle, smashing and grinding them,
    until a sticky, only slightly chunky, beige paste forms.
  - 3. Add basil leaves, a handful at a time, and pound and grind against the walls
    of the mortar. Continue until all basil leaves have been crushed to fine bits.
  - 4. Add both cheeses, then slowly drizzle in olive oil, working it into the pesto
    with the pestle until a fairly smooth, creamy, emulsified, sauce forms. Add more
    oil, if desired.
  - 5. Pesto can be served with pasta right away, or transferred to a jar or container,
    covered with a small layer of olive oil, sealed, and refrigerated overnight.
  image_url: images/recipes/D84F7E92-3C7D-433B-8091-55E9E6D73ADF.jpg
  in_trash: true
  ingredients:
  - 2 medium cloves garlic
  - Coarse sea salt, as needed
  - 3 ounces basil leaves (from about a 4-ounce bunch), washed with water still clinging
    to the leaves
  - 2 tablespoons (30g) pine nuts
  - 3/4 ounce (about 2 tablespoons) grated Parmigiano Reggiano
  - 3/4 ounce (about 2 tablespoons) Pecorino Fiore Sardo (see note)
  - 3/4 cup (175ml) mildly flavored extra-virgin olive oil
  is_pinned: false
  name: The Best Pesto Alla Genovese (Classic Basil Pesto Sauce)
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: null
  servings: Enough for 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/07/best-pesto-recipe.html
  total_time: ''
  uid: DDD40101-E01C-4226-91B0-A01EB3682B15
- categories:
  - Sides
  - Vegan
  cook_time: ''
  created: '2019-11-10 09:06:35'
  description: ''
  difficulty: ''
  directions:
  - Cover the potatoes with water in a large pot and bring to a boil. Boil for 15-20
    until they are fork tender.
  - In the meantime, in a medium saucepan, combine the garlic, non-dairy milk and
    coconut milk. Bring to a simmer and cook for 10 minutes.
  - When your potatoes are cooked, drain, and return the potatoes to the pot. Mash
    and add about half of the garlic and milk mixture to the potatoes. Mix and add
    the remainder of the mixture until you reach the constancy you like. If you use
    all of the garlic and milk mixture and you would still like the potatoes softer,
    just add more coconut milk or non-dairy milk. Season with salt and serve.
  image_url: images/recipes/CA028098-FF18-4056-8FE7-F45E3744F1B3-83577-00005F05C6B16CBA.jpg
  in_trash: true
  ingredients:
  - 8 medium yukon gold potatoes, peeled and chopped
  - 6 cloves garlic, crushed
  - 1 cup non-dairy milk (such as soy or almond)
  - 1 cup full-fat coconut milk (the kind in a can)
  - 2 teaspoons salt
  is_pinned: false
  name: Vegan Garlic Mashed Potatoes
  notes: ''
  nutritional_info: 'Calories: 195kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g
    | Saturated Fat: 4g | Sodium: 791mg | Potassium: 325mg | Fiber: 3g | Sugar: 5g
    | Vitamin A: 820IU | Vitamin C: 11.1mg | Calcium: 116mg | Iron: 2.8mg'
  on_favorites: false
  on_grocery_list: null
  photos:
  - '1': images/recipes/CA028098-FF18-4056-8FE7-F45E3744F1B3-83577-00005F05C6B16CBA.jpg
  prep_time: ''
  rating: 0
  scale: null
  servings: '6'
  source: ''
  source_url: ''
  total_time: ''
  uid: DE81546D-0D0B-4352-A9C0-BD2A34BF3C36-83577-00005EF6EFF7E6A7
- categories: []
  cook_time: 75 mins
  created: '2021-05-31 18:46:47'
  description: ''
  difficulty: ''
  directions:
  - "Adjust oven rack to center position and preheat oven to 450\xB0F/230\xB0C (or\
    \ 400\xB0F/200\xB0C if using convection). Heat 2 quarts (2L) water in a large\
    \ pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce;\
    \ 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer,\
    \ and cook until a knife meets little resistance when inserted into a potato chunk,\
    \ about 10 minutes after returning to a boil."
  - Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and
    a few grinds of black pepper in a small saucepan and heat over medium heat. Cook,
    stirring and shaking pan constantly, until garlic just begins to turn golden,
    about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a
    large bowl. Set garlic/rosemary mixture aside and reserve separately.
  - "When potatoes are cooked, drain carefully and let them rest in the pot for about\
    \ 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused\
    \ oil, season to taste with a little more salt and pepper, and toss to coat, shaking\
    \ bowl roughly, until a thick layer of mashed potato\u2013like paste has built\
    \ up on the potato chunks."
  - Transfer potatoes to a large rimmed baking sheet and separate them, spreading
    them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using
    a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn
    potatoes. Continue roasting until potatoes are deep brown and crisp all over,
    turning and shaking them a few times during cooking, 30 to 40 minutes longer.
  - Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley.
    Toss to coat and season with more salt and pepper to taste. Serve immediately.
  image_url: images/recipes/6F74DE38-C7CF-4E35-8A32-FA5E29C21BAB.jpg
  in_trash: false
  ingredients:
  - Kosher salt
  - 1/2 teaspoon (4g) baking soda
  - 4 pounds (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters,
    sixths, or eighths, depending on size (see note)
  - 5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
  - Small handful picked rosemary leaves, finely chopped
  - 3 medium cloves garlic, minced
  - Freshly ground black pepper
  - Small handful fresh parsley leaves, minced
  is_pinned: false
  name: The Best Crispy Roast Potatoes Ever
  notes: 'Russet potatoes will produce crisper crusts and fluffier centers. Yukon
    Golds will be slightly less crisp and have creamier centers, with a darker color
    and deeper flavor. You can also use a mix of the two.


    The potatoes should be cut into very large chunks, at least 2 to 3 inches or so.
    For medium-sized Yukon Golds, this means cutting them in half crosswise, then
    splitting each half again to make quarters. For larger Yukon Golds or russets,
    you can cut the potatoes into chunky sixths or eighths.'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: ''
  servings: 6 to 8 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe
  total_time: ''
  uid: DE986DEF-DA44-49DD-8157-F8825ACC0BC0
- categories: []
  cook_time: 35 minutes
  created: '2020-03-17 18:22:54'
  description: ''
  difficulty: ''
  directions:
  - 'For the Dressing: Whisk together vinegar, sugar, oil, garlic, black pepper, and
    celery seeds in small bowl.'
  - 'For the Slaw: Combine cabbage, carrot, and onion in a large bowl. Sprinkle with
    sugar and salt and toss to combine. Let stand five minutes, then transfer to a
    large colander and rinse thoroughly under cold running water.'
  - Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to
    a large rimmed baking sheet lined with a triple layer of paper towels or a clean
    kitchen towel and blot mixture dry with more towels. Return to large bowl.
  - Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with
    salt, pepper, and/or sugar.
  image_url: images/recipes/16640829-B7D7-495C-9131-BA6B4DA6DA22.jpg
  in_trash: true
  ingredients:
  - 'For the Dressing:'
  - 1 cup apple cider vinegar
  - 1 cup sugar
  - 3 tablespoons extra-virgin olive oil
  - 1 teaspoon finely minced garlic (about 1 medium clove)
  - 1 teaspoon freshly ground black pepper
  - 1 teaspoon celery seeds
  - 'For the Slaw:'
  - 1 large head green cabbage (about 3 1/2 pounds), finely chopped
  - 1 large carrot, peeled and grated on the large
  - 1 medium yellow onion, diced
  - 1/3 cup coarse salt to taste
  is_pinned: false
  name: Vinegar Coleslaw
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 30 minutes
  rating: 0
  scale: null
  servings: Serves 10-12
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/06/vinegar-coleslaw-recipe.html
  total_time: ''
  uid: DFC4A9DB-EFDE-43D0-97D7-F25F1A9D03F2
- categories:
  - Rachael
  - Sides
  cook_time: 'prep: 10 min. bake: 25 min.'
  created: '2021-05-31 18:46:36'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 425\xB0. "
  - 'Place carrots in a large bowl. '
  - In a small bowl, mix oil, brown sugar, garlic and seasonings; add to carrots and
    toss to coat.
  - 'Transfer to two baking sheets coated with oil. Roast 25-30 minutes or until tender,
    stirring once. '
  - Sprinkle with green onions.
  image_url: null
  in_trash: false
  ingredients:
  - 2 pounds fresh baby carrots
  - 2 tablespoons olive oil
  - 4 teaspoons brown sugar
  - 2 garlic cloves, minced
  - 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  - 2 teaspoon coarse salt(to taste)
  - 1/2 teaspoon onion powder
  - 1/2 teaspoon ground cumin
  - 1/2 teaspoon pepper
  - 2 green onions, thinly sliced
  is_pinned: false
  name: Oven-Roasted Spiced Carrots
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 min
  rating: 3
  scale: ''
  servings: 8 servings
  source: Tasteofhome.com
  source_url: https://www.tasteofhome.com/recipes/rosemary-roasted-baby-carrots/
  total_time: ''
  uid: E1E6B985-E28C-4601-88E8-D9E0DD179F82
- categories:
  - Whole30
  cook_time: ''
  created: '2021-05-23 19:12:05'
  description: ''
  difficulty: ''
  directions:
  - 1. In a large mixing bowl, whisk together the egg, milk, almond meal, grated parmesan,
    crushed red pepper flakes, and freshly ground black pepper (as much or as little
    as you would like). Let it sit for about 5 minutes to allow almond meal to absorb
    liquid.
  - 2. Add the sausage and ground beef. Using your hands, mix the ground meat mixture
    into the wet ingredients until thoroughly combined.
  - 3. Have a baking sheet ready for your meatballs. Fill a 1-cup measuring cup lightly
    (between 3/4 cup and 1 cup is good). Turn meat out into your hands and flatten
    it out into a patty.
  - 4. Add about 1 tablespoon shredded mozzarella in the middle of the patty and close
    patty around the cheese, into a ball shape. Set aside on baking sheet and repeat
    until all the meat is completed.
  - "5. Select the saut\xE9 function on the Instant Pot. Add the diced pancetta and\
    \ garlic cloves; saut\xE9 for about 5 minutes, stirring occasionally."
  - 6. Add the jar of marinara sauce to the Instant Pot. Then use the chicken stock
    to clean out the tomato sauce jar by sealing and shaking; add stock to Instant
    Pot and stir to combine. Press cancel.
  - 7. Place raw meatballs into the sauce. Cover, close, and be sure to switch vent
    to sealing mode. Cook on high pressure for 7 minutes.
  - 8. Once cycle completes, let the pressure release naturally for 10 minutes.
  - 9. Serve immediately over veggie noodles or as is. Garnish with more mozzarella
    and basil (optional).
  image_url: images/recipes/438D49F6-E58E-43AA-8481-6528FE78CA1C.jpg
  in_trash: true
  ingredients:
  - 1 egg
  - 1/2 cup whole milk
  - 1/2 cup blanched almond meal
  - 1/2 cup grated parmesan cheese
  - 1/2 teaspoon crushed red pepper
  - freshly ground black pepper
  - 1 pound mild, uncured Italian sausage (removed from casings if purchased in links;
    we bought loose sausage from the butcher)
  - 1 pound lean ground beef
  - 1/2 cup shredded part-skim low-moisture mozzarella, plus more (to garnish)
  - 2 ounces diced pancetta
  - 2 cloves garlic, roughly chopped
  - 1/2 (25-ounce) jar no-added-sugar marinara sauce
  - 1/4 cup chicken stock
  - zoodles, heated (for serving)
  - basil, chiffonade (to garnish)
  is_pinned: false
  name: These Giant, Keto Cheese-Stuffed Meatballs Can Be Cooked in Your Instant Pot
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 6 meatballs
  source: Brit.co
  source_url: https://www.brit.co/cheese-stuffed-keto-meatballs/
  total_time: ''
  uid: E44BA3A9-DFDE-4C4B-8BCC-B3699251A1A7
- categories: []
  cook_time: 1 hour
  created: '2019-07-11 22:13:05'
  description: ''
  difficulty: Easy
  directions:
  - Pour enough chicken broth to coat the bottom of the pressure cooker.
  - Add chicken breasts and a generous amount of salt and pressure cook for 30 minutes.
  - Shred the chicken with a fork and return to cooker.
  - Add beans, salsa, garlic, cumin, chili powder, and chicken broth and cook for
    20 minutes.
  - Add in greek yogurt and chopped cilantro(cut off the stem and use the remainder
    to taste).
  - Top with any optional ingredients and serve.
  image_url: null
  in_trash: false
  ingredients:
  - 'For the Chili:'
  - 2 lb Dried White Beans
  - 3 lb Chicken Breasts
  - 32 oz jarred Salsa Verde
  - 1 Yellow Onion, chopped
  - 9 cloves Garlic, chopped
  - 1 tbsp Ground Cumin
  - 1 tbsp Chili Powder
  - 6 cups Chicken Stock
  - 2 cups plain non-fat greek yogurt
  - 1 bunch of Cilantro
  - 1 lime
  - 'For Serving (optional):'
  - Sharp Cheddar Cheese, shredded
  - Avocado, cubed
  - Tortilla Chips
  is_pinned: true
  name: White Chicken Chili - Pressure Cooker
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 4
  scale: 1/1
  servings: '16'
  source: Inquiringchef.com
  source_url: https://inquiringchef.com/slow-cooker-white-chicken-chili/
  total_time: ''
  uid: E4540965-3678-4576-9F5A-2DF013D97AFD
- categories: []
  cook_time: 1 hour
  created: '2019-12-10 18:10:24'
  description: ''
  difficulty: ''
  directions:
  - In a large stainless steel skillet over medium heat, cook chicken in 1 tablespoon
    butter 4-5 minutes on each side until golden brown and cooked through. Remove
    to a plate and keep warm.
  - Add chicken broth to pan and stir to loosen any browned bits from the bottom of
    the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir
    until slightly thickened, 3-5 minutes.
  - Stir in the minced rosemary and the remaining butter until butter is melted. Return
    chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before
    serving.
  image_url: images/recipes/8E481FC5-0AF8-4471-AEE0-89DF45DB24CE.jpg
  in_trash: false
  ingredients:
  - 4 boneless skinless chicken breasts, halved
  - 4 tablespoons butter, divided
  - 1/2 cup chicken broth
  - 1/2 cup heavy whipping cream
  - 1 tablespoon minced fresh rosemary
  - 3 cups uncooked rice
  is_pinned: true
  name: Chicken with Rosemary Butter Sauce
  notes: 'I should probably deglaze the pan between each batch of chicken

    at least medium high to get the proper coloring'
  nutritional_info: ''
  on_favorites: true
  on_grocery_list: false
  photos:
  - '1': images/recipes/8E481FC5-0AF8-4471-AEE0-89DF45DB24CE.jpg
  prep_time: 15 mins
  rating: 5
  scale: null
  servings: 'Yield: 4 servings'
  source: ''
  source_url: https://letsdishrecipes.com/chicken-with-rosemary-butter-sauce
  total_time: ''
  uid: E5F429C0-B173-4EA0-AC65-DB48EDDD0BB4
- categories: []
  cook_time: 1 1/2 hours, plus overnight brine for chicken
  created: '2020-06-13 20:49:30'
  description: ''
  difficulty: ''
  directions:
  - 1. With a sharp chef's knife, split chicken breasts in half horizontally. Working
    one piece at a time, place inside a plastic zipper-lock bag and pound with a meat
    pounder or the bottom of a skillet to an even 1/4-inch thickness. Transfer to
    a large bowl.
  - 2. Add 1 1/2 cups buttermilk and minced garlic to bowl. Season with 2 tablespoons
    kosher salt and 1 teaspoon freshly ground black pepper. Turn chicken with hands
    until salt, pepper, and garlic are evenly incorporated and all the chicken is
    coated in buttermilk mixture. Transfer to a large zipper-lock bag, press out the
    air, and seal. Refrigerate for at least 4 hours and up to overnight (see note).
  - 3. Meanwhile, place bread slices on a rack set in a rimmed baking sheet. Leave
    out on counter for at least 4 hours and up to overnight until mostly dried.
  - 4. The next day, break bread into rough pieces (leave the wire rack in the rimmed
    baking sheet) and combine with 4 ounces Parmesan cheese in the food processor.
    Season with black pepper. Process until bread is finely ground, about 20 seconds.
    Transfer mixture to a large shallow bowl or pie plate.
  - 5. Place flour in a second shallow bowl or pie plate. Whisk eggs, 2 tablespoons
    buttermilk, and 1 tablespoon of the flour in a third pie plate. Drizzle remaining
    2 tablespoons buttermilk over the breadcrumb/Parmesan mixture and incorporate
    with your fingertips. The mixture should be mealy, but hold together in clumps
    if you squeeze it together with your hands.
  - 6. Working one piece of chicken at a time, remove from the bag and add to flour.
    Turn to coat, shake off excess, and add to egg mixture. Turn to coat, letting
    excess drip off, and add to breadcrumb mixture. Turn to coat, piling crumbs on
    top and pressing down firmly so a thick layer adheres. Transfer coated chicken
    to the wire rack and repeat with remaining chicken breasts.
  - "7. Preheat oven to 425\xB0F. Place sauce in a medium saucepan and heat over low\
    \ heat, stirring occasionally, until barely simmering. Remove from heat and set\
    \ aside."
  - "8. Heat oil in a large non-stick or cast iron skillet over medium-high heat until\
    \ it registers 375 to 400\xB0F on an instant read or deep-frying thermometer.\
    \ Working in batches, carefully add chicken by lowering the cutlets away from\
    \ you into the oil. Add as many cutlets as will fit in one layer (2 to 3)."
  - 9. Cook, swirling pan gently and using a thin flexible metal spatula to loosen
    chicken if it sticks, until chicken is golden-brown and crisp on bottom side,
    about 2 minutes. Using a thin metal spatula and a fork, carefully flip chicken
    and cook until golden brown on second side. Transfer chicken to a paper-towel
    lined plate to drain and repeat with remaining chicken.
  - 10. Spoon 1/3 of sauce onto the bottom of a casserole or oven-safe serving dish.
    Shingle chicken pieces on top of sauce. Top with more sauce, forming a line down
    the center. Combine mozzarella and remaining 1 tablespoon Parmesan cheese in a
    large bowl and toss to coat. Lay cheese mixture over chicken in a straight line
    down the center.
  - 11. Transfer to the oven and cook until cheese is melted and bubbly, about 20
    minutes. Remove from oven and immediately grate fresh Parmesan on top. Allow to
    rest for 3 minutes, top with chopped herbs, and serve immediately.
  image_url: null
  in_trash: false
  ingredients:
  - 3 boneless skinless chicken breast halves
  - 1 3/4 cups buttermilk, divided
  - 2 medium cloves garlic, minced (about 2 teaspoons)
  - Kosher salt and freshly ground black pepper
  - 1/2 loaf crusty italian bread, crust removed, sliced into 1/2-inch slices
  - 5 ounces grated Parmesan cheese, plus more for serving
  - 1 1/2 cups all-purpose flour
  - 2 large eggs
  - 1/2 cup vegetable or canola oil
  - 1 quart Italian-American red sauce (see note)
  - 10 ounces fresh mozzarella cheese, cut into 1/2-inch chunks
  - 2 tablespoons minced fresh parsley, basil, or a mix
  is_pinned: false
  name: The Best Chicken Parmesan
  notes: '4 hours was not enough to dry out the bread should be overnight

    really need a food processor for bread crumbs

    '
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 1 hour
  rating: 3
  scale: null
  servings: Serves 4 to 6
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/recipes/2014/09/the-best-chicken-parmesan-recipe.html
  total_time: ''
  uid: E7CB237E-2020-4855-ADF4-A8709DD9522F
- categories: []
  cook_time: 'prep/total time: 30 min.'
  created: '2021-05-31 18:46:41'
  description: ''
  difficulty: ''
  directions:
  - In a 6-qt. stockpot, bring 1 in. of water to a boil. Add kale; cook, covered,
    10-15 minutes or until tender. Remove with a slotted spoon; discard cooking liquid.
  - In same pot, heat oil over medium heat. Add tomatoes and garlic; cook and stir
    1 minute. Add kale, parsley and salt; heat through, stirring occasionally.
  image_url: images/recipes/FDFD0907-B1EB-4F04-A1DC-AE3A41FC5CCD.jpg
  in_trash: true
  ingredients:
  - 1 pound kale, trimmed and torn (about 20 cups)
  - 2 tablespoons olive oil
  - 1/4 cup chopped oil-packed sun-dried tomatoes
  - 5 garlic cloves, minced
  - 2 tablespoons minced fresh parsley
  - 1/4 teaspoon salt
  is_pinned: false
  name: Next
  notes: ''
  nutritional_info: '2/3 cup: 137 calories, 9g fat (1g saturated fat), 0 cholesterol,
    216mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 4g protein. Diabetic Exchanges:
    2 vegetable, 2 fat.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 min
  rating: 0
  scale: null
  servings: 4 servings
  source: Tasteofhome.com
  source_url: https://www.tasteofhome.com/recipes/warm-tasty-greens-with-garlic/
  total_time: ''
  uid: E8BA42FC-C9AC-4102-A089-D2C6453FFC33
- categories: []
  cook_time: ''
  created: '2022-04-26 17:13:01'
  description: ''
  difficulty: ''
  directions:
  - Mix rub together
  - Rise and dry the meat with paper towels
  - Trim off the fat cap leaving 1/4 inch of fat and removing any silverskin
  - Sprinkle with salt, applying it more thickly where the meat is thickest & rub
  - Add water pan(refill if it evaporates) to smoker and set to 225F
  - Dampen the meat with water and put on the smoker
  - Add 4oz of wood every 30 minutes for the first 2 hours
  - If the meat stalls between 150-160 wrap the brisket.  Before wrapping the fat
    should start rendering.
  - If wrapping use 2 layers of butcher paper side by side and wrap very tight.  If
    not tight it will steam and taste more like a roast.
  - The meat is done when inserting the temperature probe is extremely smooth with
    no pressure.  This tends to happen around 203F.
  - Let the meat rest for at least 2 hours keeping the temperature above 160F.  If
    resting for over 2 hours use a faux Cambro(cooler with the brisket wrapped in
    towels) or an oven turned on it's lowest setting.
  image_url: images/recipes/7DEF3701-A48C-48AE-92E6-C47D21A181D0.jpg
  in_trash: false
  ingredients:
  - 1 whole packer brisket
  - Kosher salt (1/2 tsp per lb)
  - Rub
  - 3 tbsp coarsely ground black pepper
  - 1 tbsp sugar
  - 1 tbsp onion powder
  - 2 tsp dry mustard powder
  - 2 tsp garlic powder
  - 2 tsp ancho chili powder
  - 1 tsp ground chipotle chili powder
  is_pinned: false
  name: Beef Brisket from Meathead
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos:
  - '2': images/recipes/A72D53EA-BA66-47CD-B85D-00035B62AEEE.jpg
  prep_time: ''
  rating: 5
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: E99085E9-BED4-49D3-9E36-7DB0E676ACC3
- categories:
  - Sides
  cook_time: 45 mins
  created: '2021-09-29 11:40:24'
  description: ''
  difficulty: ''
  directions:
  - "Adjust oven racks to upper and lower middle positions and place a rimmed baking\
    \ sheet on each. Preheat oven to 500\xB0F."
  - 'Toss sprouts, shallots, olive oil, and salt and pepper to taste in a large bowl
    and toss to combine. '
  - 'When oven is hot remove the baking sheets with a dish towel or oven mitt. '
  - Divide brussels sprouts mixture evenly between both trays, shaking to distribute
    into a single even layer. Return pans to oven. Roast until brussels sprouts are
    deeply charred and fully tender, about 20 minutes total, tossing sprouts and rotating
    and swapping pans top to bottom half way through cooking.
  - Immediately after removing from oven, drizzle sprouts with balsamic vinegar and
    shake to coat. Season to taste with more salt and pepper if desired and serve.
  image_url: null
  in_trash: false
  ingredients:
  - 3 lbs Brussels sprouts, bottoms trimmed, outer leaves removed, split in half
  - 8 medium shallots, sliced thinly
  - '1/4 cup extra-virgin olive oil '
  - 2 tbsp balsamic vinegar
  is_pinned: false
  name: Roasted Brussels Sprouts and Shallots with Balsamic Vinegar
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 4
  scale: null
  servings: 8 to 12 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar-thanksgiving-recipe
  total_time: ''
  uid: E9F7CF17-B823-41B9-B92A-D2198ACDD41E
- categories: []
  cook_time: 20 minutes
  created: '2021-10-19 22:27:05'
  description: ''
  difficulty: ''
  directions:
  - Pre-heat oven to 400 degrees F. Grease a large baking sheet with oil and set aside.
  - Scrub and cut the sweet potatoes into 1/3 inch sticks. You can go as thin or as
    thick as you would like but remember the thicker the are, the longer they will
    need to bake.
  - In a large bowl, toss sweet potatoes with olive oil, salt, pepper, and paprika.
    Place on the baking sheet in a single layer. be sure not to overlap for best results.
  - Bake fries, turning once and rotating pans once, until edges are lightly browned
    and centers are tender; 15 to 20 minutes.
  - 'To make sriracha dipping sauce:'
  - Combine the sour-cream, light mayo, and sriracha sauce in a small bowl. Mix with
    a fork until fully combine and creamy.
  image_url: images/recipes/26DA7130-2E6D-4F8F-B610-78C83AF6450A.jpg
  in_trash: true
  ingredients:
  - 4 medium sweet potatoes
  - 3 tablespoons olive oil
  - 1/2 teaspoon kosher salt
  - 1/2 teaspoon freshly ground black pepper
  - 1/4 teaspoon paprika optional
  - Sriracha Dipping Sauce
  - 1/4 cup reduced fat sour cream greek yogurt can also be used
  - 1/4 cup light mayonnaise
  - 1.5 teaspoons Sriracha sauce
  is_pinned: false
  name: Baked Sweet Potato Fries with Sriracha Dipping Sauce
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 minutes
  rating: 0
  scale: null
  servings: 'Servings: 4 calories: author: layla'
  source: Gimmedelicious.com
  source_url: https://gimmedelicious.com/baked-sweet-potato-fries-with-sriracha-dipping-sauce/
  total_time: ''
  uid: EADA2FE3-59A7-407F-99BB-1248DAF63075
- categories: []
  cook_time: ''
  created: '2020-08-25 23:26:55'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 375\u02DAF (190\u02DAC)."
  - Cut sweet potato into wedges. Place in large bowl.
  - Heat up coconut oil in microwave in 15-second intervals until melted. Mix in brown
    sugar and cinnamon.
  - Pour mixture into large bowl of sweet potatoes wedges. Mix together until evenly
    coated.
  - Place on baking sheet lined with parchment paper.
  - Bake for 30 minutes, or until soft. For best results, flip halfway.
  - While wedges are baking, prepare dipping sauce by combining ingredients in a small
    bowl and set aside in the refrigerator until ready to use.
  - Enjoy!
  image_url: images/recipes/C1F82F84-7801-4436-B703-DC5D4964099A.jpg
  in_trash: true
  ingredients:
  - 1 sweet potato
  - 1 tablespoon coconut oil
  - 1 tablespoon brown sugar
  - "\xBD teaspoon cinnamon"
  - MAPLE CINNAMON DIPPING SAUCE
  - "\xBD cup greek yogurt"
  - 1 tablespoon maple syrup
  - "\xBC teaspoon cinnamon"
  is_pinned: true
  name: Cinnamon Brown Sugar Sweet Potato Wedges
  notes: ''
  nutritional_info: 'Fat: 13 grams

    Calories: 539 calories

    Fiber: 8 grams

    Carbohydrate: 90 grams

    Sugar: 50 grams

    Protein: 15 grams'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 1 serving
  source: Tasty.co
  source_url: https://tasty.co/recipe/cinnamon-brown-sugar-sweet-potato-wedges
  total_time: ''
  uid: EB9E3F03-2579-475C-BF75-D2958EB4BAC0
- categories:
  - Whole30
  cook_time: ''
  created: '2021-05-23 19:11:57'
  description: ''
  difficulty: ''
  directions:
  - Wash and pat the chicken breasts dry.
  - In a small bowl, mix together the paprika, garlic powder, chili powder, cumin,
    two large pinches of salt, a few cracks of black pepper, and olive oil.
  - Evenly sprinkle the spices on each side of the chicken breasts.
  - "Heat a large cast iron pan over medium-high heat. Drizzle in about 1 tablespoon\
    \ of olive oil. Cook chicken on medium heat, flipping halfway through cook-time,\
    \ until it\u2019s no longer pink in center (approximately 15 minutes, depending\
    \ on thickness)."
  - Add all the ingredients (except for the chicken and avocado) to a large salad
    bowl, drizzling the olive oil, and sprinkling the salt, pepper, and cilantro.
    Toss with tongs.
  - Remove the chicken and cut diagonally into strips. Place on top of salad along
    with the sliced avocado, and serve immediately.
  image_url: images/recipes/57CF2FB2-8693-4EDB-ACEE-1072914FE596.jpg
  in_trash: true
  ingredients:
  - 2 boneless skinless chicken breasts
  - 1/2 teaspoon paprika
  - 1/2 teaspoon garlic powder
  - 1/2 teaspoon chili powder
  - 1/2 teaspoon cumin
  - 1 tablespoon olive oil, plus more for pan
  - salt and pepper, to taste
  - 2 cups romaine lettuce or baby spinach
  - 1 large tomato, cut in a large dice
  - 1 small red onion, cut in a medium dice
  - 1/2 cup cucumber, cut in a half moons
  - 2 avocados, sliced
  - 1 tablespoon olive oil
  - 1 cilantro fresh or dried
  - 1/2 teaspoon salt
  - 1/2 teaspoon pepper
  is_pinned: false
  name: Make Pinterest's Most Popular Whole30 Chicken and Avocado Salad
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: 4/1
  servings: ''
  source: Brit.co
  source_url: https://www.brit.co/whole30-chicken-and-avocado-salad/
  total_time: ''
  uid: EC288F00-708C-4723-812B-59A95CF18995
- categories:
  - Whole30
  cook_time: ''
  created: '2021-05-23 19:11:49'
  description: ''
  difficulty: ''
  directions:
  - '1. To make the cauliflower mash: Add 1-1/2 tablespoons olive oil to a large pot
    over medium heat. When hot, add the cauliflower pieces and cook for 4-5 minutes,
    or until it begins to turn golden. Add the water, reduce the heat slightly, and
    cover. Cook for 7-9 minutes or until soft. Drain the cauliflower and reserve the
    cooking water.'
  - 2. Add the cauliflower to a food processor. Add 2 tablespoons of the cooking water
    and pulse until smooth. Add another 2 tablespoons of the water as needed, and
    blend to the consistency you like. Set aside.
  - '3. To make the filling: Preheat the oven to 400 degrees Fahrenheit. Add 1-1/2
    tablespoons olive oil to a large skillet over medium heat. When hot, add the onion
    and carrot. Cook until soft. Add garlic, bell pepper, and asparagus to the skillet
    with the vegetables. Add about 1/4 cup of the remaining cauliflower water to the
    skillet with the vegetables and cook until they begin to soften.'
  - 4. Meanwhile, add 1 tablespoon of olive oil to a second skillet over medium heat.
    When hot, add the ground beef and cook until browned. When the ground beef is
    cooked, use a slotted spoon to transfer it to the skillet with the vegetables.
    Add the cumin, coriander, salt, black, and red pepper to the mixture. Stir to
    combine.
  - '5. To assemble: Transfer the mixture to a cast iron skillet (or a lightly oiled
    baking dish if using). Transfer the mashed cauliflower over the top of the mixture
    and spread it out evenly. Sprinkle the paprika over the top.'
  - 6. Bake for about 20 minutes. Serve immediately.
  image_url: images/recipes/F72D50D6-2BBA-43B0-B491-B44966D24816.jpg
  in_trash: true
  ingredients:
  - 4 Tablespoons olive oil, divided
  - 1 head cauliflower, stem removed and chopped into small pieces
  - 2 cups water
  - 1/4 cup white onion, diced
  - 1 cup carrot, diced
  - 2 garlic cloves, minced
  - 1 red bell pepper, seeds and membrane removed, diced
  - 2 cups asparagus, cut into 1-inch pieces
  - 1 pound ground beef
  - 1/2 teaspoon ground cumin
  - 1/2 teaspoon coriander
  - 1/2 teaspoon salt
  - 1/4 teaspoon black pepper
  - 1/4 teaspoon red pepper flakes
  - paprika, to garnish
  is_pinned: true
  name: "This Shepherd\u2019s Pie Recipe Is Just Like Mom\u2019s (But Perfectly Paleo)"
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: Serves 4-6
  source: Brit.co
  source_url: https://www.brit.co/paleo-shepherds-pie-recipe/
  total_time: ''
  uid: EC8BB963-F6AC-4167-9C58-65F4EA1646DC
- categories: []
  cook_time: 20 minutes
  created: '2020-02-23 17:33:27'
  description: ''
  difficulty: ''
  directions:
  - Combine all of the dressing ingredients in a glass jar.
  - Shake well to incorporate the ingredients. Store in fridge until ready to use.
  - Refrigerate overnight if possible. (flavor increases greatly overnight)
  - To prepare the pasta, place the cooked and cooled rotini pasta in a large bowl.
  - Stir in tomatoes, black olive, pepperoni, banana peppers, red bell peppers, &
    green bell peppers in a large bowl.
  - Pour on the desired amount of dressing and toss to combine. ( I use it all!)
  - Stir in basil and mozzarella.
  - Add parsley for more color if desired.
  - Refrigerate overnight if possible.
  - Toss and serve!
  image_url: null
  in_trash: false
  ingredients:
  - Italian Dressing
  - 3/4 cup extra-virgin olive oil
  - 1/4 cup white wine vinegar
  - 1 tablespoon lemon juice
  - 1 tablespoon garlic minced
  - 1 tablespoon red bell peppers minced
  - 1 tablespoon white onions minced
  - 1 tablespoon parmesan cheese freshly grated
  - 1 tablespoon Italian seasonings
  - 2 teaspoons granulated sugar
  - 2 1/2 teaspoons salt
  - 1/4 -1/2 teaspoon black pepper
  - PASTA
  - 3 cups rotini pasta prepared al dente *
  - 1 cup cherry tomatoes halved
  - 1/2 cup black olives
  - 3/4 cup pepperoni diced
  - 3 tablespoons banana peppers diced
  - 1/4 cup red bell peppers diced
  - 1/2 cup green bell peppers diced
  - 1/2 cup fresh basil leaves use small leaves
  - 1/2 cup Fresh Mozzarella pearls
  - parsley
  is_pinned: false
  name: Italian Pasta Salad
  notes: I cook my pasta until al dente and then immediately rinse with cool water.Feel
    free to up the amount or decrease the amount of any pasta salad add-ins!
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 minutes
  rating: 0
  scale: null
  servings: Servings 8
  source: Divascancook.com
  source_url: https://divascancook.com/easy-italian-pasta-salad-recipe/
  total_time: ''
  uid: ED791F2B-3848-4C2C-AA13-281D657D2FDA
- categories: []
  cook_time: 5 mins
  created: '2020-09-29 18:38:48'
  description: ''
  difficulty: ''
  directions:
  - Add all ingredients to a blender or food processor.
  - Blend until completely smooth, about 30 seconds.
  - Taste and season with more salt, if necessary.
  - Transfer to jar, cover and refrigerate for at least 1 hour, or preferably overnight,
    before serving to help the flavors really meld together. If you don't have time
    to let it sit, you can serve it immediately.
  - Drizzle on salads, tacos, rice bowls or grilled meats!
  - "ISABEL\u2019S TIPS"
  - After blending all the ingredients together, I recommend letting the dressing
    sit in the fridge for at least 1 hour but preferably overnight to really help
    the flavors meld together. It makes a big difference and is worth the wait!
  - The dressing should be pourable and not too thick. If you want it thicker, blend
    in more plain Greek yogurt until it reaches the consistency you want.
  - "When measuring out the cilantro for this recipe, use the stems and the leaves.\
    \ You can remove any large excess stems (especially if they\u2019re super long),\
    \ but you don\u2019t have to individually pluck off the cilantro leaves."
  image_url: null
  in_trash: true
  ingredients:
  - 2 cups cilantro, packed
  - 1 cup plain Greek yogurt
  - 6 tablespoons olive oil
  - 1/4 cup lime juice (about the juice of 2 limes)
  - 2 tablespoons honey
  - 2 cloves garlic
  - 3/4 teaspoon kosher salt, plus more to taste
  is_pinned: false
  name: Creamy Cilantro Lime Dressing
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 5 mins
  rating: 4
  scale: null
  servings: 'Servings: 7'
  source: Isabeleats.com
  source_url: https://www.isabeleats.com/cilantro-lime-dressing/
  total_time: ''
  uid: EE34F690-F36E-41E8-A9A7-0581F22E784C
- categories: []
  cook_time: 45 mins
  created: '2022-01-31 13:41:22'
  description: ''
  difficulty: ''
  directions:
  - "If Using Only the Oven (see note): Preheat oven to 375\xB0F (190\xB0C). Using\
    \ a fork or paring knife, puncture potatoes in several spots. Rub each potato\
    \ with a light coat of oil. Arrange on a rack set on a baking sheet, or directly\
    \ on an oven rack, and bake until a fork can easily be inserted into the center\
    \ of each potato, about 1 hour. If setting potatoes directly on oven rack, set\
    \ a sheet of foil on the rack below to catch any oil drips."
  - "If Using the Microwave and Oven (see note): Preheat oven to 450\xB0F (230\xB0\
    C). Using a fork or paring knife, puncture potatoes in several spots. Microwave\
    \ potatoes for 5 minutes. Rub each potato with a light coat of oil. Arrange on\
    \ a rack set on a baking sheet, or directly on an oven rack, and bake until a\
    \ fork can easily be inserted into the center of each potato, about 20 minutes.\
    \ If setting potatoes directly on oven rack, set a sheet of foil on the rack below\
    \ to catch any oil drips."
  - Let potatoes rest 5 minutes. Slice each open lengthwise and scoop flesh into a
    mixing bowl. Add butter, season with salt and pepper, and roughly mash, just until
    butter is incorporated but potatoes are still chunky.
  - Scoop mashed potatoes back into skins. (You can refill each skin, making 4 smaller
    potatoes, or use all the mashed potato to refill only half the skins, making 2
    overstuffed potatoes.) Using your hands, reshape each stuffed potato back into
    a classic baked-potato shape.
  - Top with toppings of your choice. To melt cheese, add it first, then return potatoes
    to oven until cheese melts, about 1 minute; alternatively, use a torch to melt
    cheese. Serve right away.
  image_url: null
  in_trash: false
  ingredients:
  - 4 (12-ounce; 340g) potatoes, preferably russets
  - Canola, vegetable, or olive oil, for rubbing
  - 1 stick unsalted butter (4 ounces; 114g), diced
  - Kosher salt and freshly ground black pepper
  - Toppings of your choice, such as grated cheddar cheese, crispy diced bacon bits,
    minced chives, sliced scallions, and/or sour cream
  is_pinned: false
  name: Ultimate Baked Potato
  notes: 'Baking the potatoes in the oven produces only marginally better results,
    but takes longer. The microwave speeds things up.


    Rachael say it did not have enough flavor and was to potatoy'
  nutritional_info: '(per serving)

    553 Calories 26g Fat 74g Carbs 9g Protein

    Nutrition Facts

    Servings: 4

    Amount per serving

    Calories 553

    % Daily Value*

    Total Fat 26g 33%

    Saturated Fat 15g 74%

    Cholesterol 61mg 20%

    Sodium 202mg 9%

    Total Carbohydrate 74g 27%

    Dietary Fiber 8g 28%

    Total Sugars 4g

    Protein 9g

    Vitamin C 31mg 155%

    Calcium 64mg 5%

    Iron 4mg 21%

    Potassium 1884mg 40%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/ultimate-baked-potato-recipe
  total_time: ''
  uid: F18B90DC-7BE6-4929-89F3-E5739EFD4E32
- categories: []
  cook_time: 4 hrs
  created: '2021-10-14 15:45:35'
  description: ''
  difficulty: ''
  directions:
  - 'For the Fajita Marinade: Combine soy sauce, lime juice, oil, brown sugar, cumin,
    black pepper, chili powder, and garlic in medium bowl and whisk to combine. Transfer
    1/2 cup (120ml) marinade to a separate vessel and set aside.'
  - 'For the Chicken: Place chicken in a gallon-sized zipper-lock bag and add remaining
    marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat
    is fully coated in marinade. Lay flat in refrigerator, turning every couple of
    hours, for at least 3 and up to 10 hours.'
  - 'For the Fajitas: When ready to cook, preheat broiler and position over rack to
    highest position. If you have a baking steel or stone, set it'
  - on the top rack and allow to preheat. If using a baking steel/stone, set a rimmed
    baking sheet on it to preheat as well; otherwise leave baking sheet at room temperature.
  - Remove chicken from marinade and blot dry with paper towels. Arrange chicken in
    an even layer on rimmed baking sheet. Broil, without flipping, until chicken is
    well browned on top side, about 5 minutes. Broiler strength and oven designs vary
    greatly, so cooking times will vary as well; keep a close watch. If your broiler
    heats unevenly, you may need to move the sheet tray around for more even browning.
    Flip chicken and broil until second side is also browned, about 4 minutes longer
    (chicken cooked with the help of a baking steel/stone will already have browned
    on the bottom, so you can flip it and continue cooking to ensure it's fully cooked
    through). Remove from oven and transfer chicken to a platter to rest.
  - "Switch oven from broil mode to 450\xB0F (230\xB0C). Add red, yellow, and green\
    \ bell peppers as well as onions to baking sheet. Pour reserved 1/2 cup of marinade\
    \ all over and toss until evenly coated; using a wooden spoon, scrape up any browned\
    \ bits on the baking sheet. Arrange peppers and onion in an even layer that covers\
    \ the baking sheet from edge to edge, then cook, stirring occasionally, until\
    \ vegetables are tender and browned in spots, about 25 minutes (if your oven heats\
    \ from the top, you will want to cook the vegetables on a middle rack to avoid\
    \ excessive scorching and burning). If you're using a baking steel/stone, you\
    \ can cook the vegetables on it, but keep a closer eye since they run the risk\
    \ of scorching on the bottom; if this begins to happen, move the sheet pan to\
    \ another rack."
  - Slice chicken into thin strips, then add back to sheet pan with any juices. Return
    to oven to warm through.
  - Serve immediately with hot tortillas, guacamole, pico de gallo, and other condiments,
    as desired.
  image_url: images/recipes/F66DECB6-E352-40AC-AAED-9ECA2660D1C7.jpg
  in_trash: true
  ingredients:
  - 'For the Fajita Marinade:'
  - 1/2 cup (120ml) soy sauce
  - 1/2 cup (120ml) fresh lime juice, from 6 to 8 limes
  - 1/2 cup (120ml) canola or other neutral oil
  - 1/4 cup (55g) packed light brown sugar
  - 2 teaspoons ground cumin seed
  - 2 teaspoons freshly ground black pepper
  - 1 tablespoon chili powder (see note)
  - 3 medium cloves garlic, finely minced (about 1 tablespoon)
  - 2 pounds (900g) boneless, skinless chicken thighs
  - 'For the Fajitas:'
  - 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  - 1 large yellow bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  - 1 large green bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  - 1 white or yellow onion, cut into 1/2-inch slices
  - 12 to 16 fresh flour or corn tortillas, hot (see note)
  - 1 recipe guacamole, for serving, if desired
  - 1 recipe pico de gallo, for serving, if desired
  - Sour cream, shredded cheese, and salsa, for serving, if desired
  is_pinned: false
  name: Sheet-Pan Chicken Fajitas
  notes: You can wrap the tortillas tightly in aluminum foil and pop them in the oven
    10 minutes before serving to heat through, while the steak and vegetables are
    finishing up.
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 to 8 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/sheet-pan-chicken-fajitas
  total_time: ''
  uid: F20411B7-9E77-46E1-B379-47F4F645B994
- categories:
  - Pasta
  cook_time: 30 minutes
  created: '2019-12-30 20:39:11'
  description: ''
  difficulty: ''
  directions:
  - "Preheat oven to 425\xB0F."
  - Place broccoli on rimmed sheet pan and drizzle with 1 tablespoon olive oil. Sprinkle
    with salt and pepper, toss with spatula so broccoli is coated with oil.
  - 'In a bowl place flour, salt, pepper, garlic powder. Stir to combine. '
  - 'In a bowl, beat the egg. '
  - In a bowl, mix together panko bread crumbs, Parmesan cheese, and oregano.
  - "Place chicken on a cutting board and top with wax paper or plastic wrap. Using\
    \ a meat mallet or a rolling pin, flatten chicken to about 1/2 inch \u2014 the\
    \ key is that you want it to have even thickness."
  - Take one piece of chicken and coat in flour mixture, then dip in egg mixture.
    Let excess drip off and then dip in panko and Parmesan mixture. Place on baking
    sheet with broccoli. Repeat with remaining chicken breasts.
  - While chicken is cooking prepare fettuccine pasta by instructions on package.  When
    the pasta is al dente drain keeping 1/2 cup of the drained water.  Return pasta
    to stove with pasta sauce and the drained water and cook for an additional 5 mins.
  - 'Bake for 15 minutes, toss broccoli around so it gets brown on all sides, and
    cook for 10 minutes more. '
  - 'Remove from oven and carefully add marinara sauce and mozzarella cheese to the
    top of each chicken breast. '
  - Return to over and turn on broil to brown the cheese.
  image_url: null
  in_trash: true
  ingredients:
  - 'Broccoli:'
  - 5 cups broccoli florets, washed (approx. 3 heads)
  - 1 tablespoon extra virgin olive oil
  - 1/2 teaspoon salt
  - 1/2 teaspoon pepper
  - 'Chicken:'
  - 1/2 cup all purpose flour (or white whole wheat)
  - 1/2 teaspoon salt
  - 1/2 teaspoon pepper
  - 1/2 teaspoon garlic powder
  - 1 large egg
  - 1/2 cup panko
  - 1/2 cup grated Parmesan cheese
  - 1 teaspoon dried oregano
  - 3 large boneless skinless chicken breasts (about 2 pounds)
  - 1 cup marinara sauce
  - 1/2 cup grated mozzarella cheese
  - 16 oz fettuccine
  - 16 oz pasta sauce
  is_pinned: false
  name: Baked Chicken Parmesan and Broccoli
  notes: 'consider serious eats alternative

    needs more pasta sauce

    4lbs of chicken is to much'
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 15 minutes
  rating: 4
  scale: null
  servings: 'Yield: 6 servings'
  source: Rachelcooks.com
  source_url: http://www.rachelcooks.com/2016/10/19/baked-chicken-parmesan-broccoli/
  total_time: ''
  uid: F6F53A38-4392-4C98-BA65-B1CF0E495592
- categories: []
  cook_time: 20 mins
  created: '2021-08-31 14:48:36'
  description: ''
  difficulty: ''
  directions:
  - "To make the homemade tzatziki: grate \xBD a cucumber and transfer to a fine mesh\
    \ strainer. Using several paper towels, squeeze all the extra water out of the\
    \ cucumber."
  - "Add the shredded cucumber to a medium bowl with the greek yogurt, \xBD tsp garlic\
    \ powder, \xBD tsp salt, 2 Tbsp. extra virgin olive oil, 1 Tbsp. white vinegar,\
    \ and 1 Tbsp. dill. Stir, and cover in the fridge until ready to use."
  - Preheat your oven to 450 degrees, and line a baking sheet with aluminum foil or
    parchment paper and spray with non-stick cooking spray.
  - "To make the greek seasoning, combine 1 tsp salt, \xBE Tbsp. Italian seasoning,1\
    \ tsp garlic powder, \xBD tsp corn starch, \xBD tsp black pepper, \xBD tsp onion\
    \ powder, \xBD tsp paprika, \xBC tsp ground cinnamon, and \xBC tsp ground nutmeg."
  - Lay the 4 chicken breast portions on the baking sheet and coat evenly with the
    greek seasoning. Spray again with non-stick cooking spray and bake the chicken
    in the oven for 15-20 minutes, or until cooked through.
  - Meanwhile, cook your farro or other whole grain according to package directions.
  - 'Make your greek salad: dice the other half of the cucumber, quarter the cherry
    tomatoes, dice your red onion, and chop the olives. Mix all the ingredients together
    in a large bowl.'
  - Season the salad with 1 tsp salt, some freshly cracked black pepper, 1 Tbsp. olive
    oil, 1 Tbsp. red wine vinegar, and the juice of one lemon. Stir.
  - "Portion everything evenly among 4 tupperware containers, (or plates if you want\
    \ to eat it now!). \xBD cup cooked farro, 1 chicken breast, \xBC of the greek\
    \ salad, and \xBC of the tzatziki."
  - Keep covered in the fridge for lunches all week!
  image_url: images/recipes/6136179D-418B-4770-81E9-4919E87E7EB6.jpg
  in_trash: true
  ingredients:
  - 1 cup whole milk greek yogurt
  - 1 cucumber
  - 1 tsp garlic powder, divided
  - "2\xBD tsp salt, divided"
  - 3 Tbsp. extra virgin olive oil, divided
  - 1 Tbsp. white vinegar
  - 1 Tbsp. dill, (minced fresh dill, dried dill weed, or dill paste all work fine)
  - 1 lb. boneless, skinless chicken breasts cut into 4- 4oz. portions
  - Non-stick cooking spray
  - "\xBE Tbsp. Italian seasoning"
  - "\xBD tsp corn starch"
  - "\xBD tsp black pepper"
  - "\xBD tsp onion powder"
  - "\xBD tsp paprika"
  - "\xBC tsp ground cinnamon"
  - "\xBC tsp ground nutmeg"
  - 1 cup dried farro (or other whole grain like quinoa or brown rice)
  - 15-20 cherry tomatoes, quartered
  - "\xBC red onion, diced"
  - 15-20 pitted & halved black olives, chopped
  - 1 Tbsp. red wine vinegar
  - 1 lemon, juiced
  is_pinned: false
  name: Healthy Greek Chicken Meal Prep Bowls
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 20 mins
  rating: 0
  scale: 2/1
  servings: 'Serves: 4 servings'
  source: Allyscooking.com
  source_url: https://allyscooking.com/2017/02/26/healthy-greek-chicken-meal-prep-bowls/
  total_time: ''
  uid: FB979212-CAAA-4CFB-845C-0126857CBAE2
- categories: []
  cook_time: ''
  created: '2022-03-21 09:33:06'
  description: ''
  difficulty: ''
  directions:
  - Cook potatos in boiling water until tender
  - Drain and allow to cool
  - In a small bowl, stir together the ingredients minus the potatos.
  - Add together mix, cover and refrigerate.
  image_url: null
  in_trash: false
  ingredients:
  - 3 lbs Russet Potatoes, peeled and diced into 1/2 inch
  - 1 cup mayonnaise
  - 1/2 cup yellow mustard
  - 3/4 cup chopped dill pickles
  - 1 tbsp pickle juice
  - 1 tsp salt
  is_pinned: false
  name: Potato Salad
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: FC3B2542-6074-420C-9E0D-DD503CB19A99
- categories: []
  cook_time: 60 mins
  created: '2022-04-06 23:29:19'
  description: ''
  difficulty: ''
  directions:
  - "For the Beets: Preheat oven to 425\xB0F. Wipe or scrub beets clean then trim\
    \ stems down to one-inch, leaving \u201Ctails\u201D on. Place beets on a large\
    \ piece of foil; drizzle with olive oil, then wrap foil around them to form a\
    \ neat packet. Roast directly on rack in middle of oven until tender, about 1\
    \ hour. Test for doneness by piercing the largest beet with a knife. If it enters\
    \ easily, it\u2019s done. Unwrap beets and let sit until cool enough to handle.\
    \ Use your hands or a paring knife to peel skin, then cut into 1/2-inch dice (I\
    \ usually do this right on the aluminum foil but you can also use a stain-proof\
    \ cutting board or plate). Set aside."
  - 'For the Vinaigrette: In a small bowl, whisk together the honey, Dijon mustard,
    red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the
    oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover
    with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.'
  - "For the Salad: Place the greens in a large bowl, drizzle with about half of the\
    \ vinaigrette and toss to combine. Add as much of the remaining vinaigrette as\
    \ desired and toss again. Divide greens onto plates, then sprinkle with beets,\
    \ walnuts and goat cheese. (The reason you don\u2019t just mix it all together\
    \ in a salad bowl is that the beets would turn the whole salad pink.) Serve immediately."
  image_url: images/recipes/6D16FEC1-54BC-426E-893F-83309F363C45.jpg
  in_trash: false
  ingredients:
  - 'For the Beets:'
  - 1 bunch medium beets (about 3)
  - 1 tablespoon extra virgin olive oil
  - 'For the Vinaigrette:'
  - 2 tablespoons honey
  - 1-1/2 tablespoons Dijon mustard
  - 3 tablespoons red wine vinegar
  - 1-1/2 tablespoons minced shallots
  - 1/2 teaspoon salt
  - 1/4 teaspoon freshly ground black pepper
  - 6 tablespoons vegetable oil
  - 'For the Salad:'
  - "10 ounces mixed greens (such as radicchio, fris\xE9e and mesclun)"
  - 3 ounces goat cheese, crumbled
  - 1/2 cup walnuts, toasted if desired and coarsely chopped
  is_pinned: false
  name: 'Serious Salads: Roasted Beet Salad with Goat Cheese, Walnuts and Honey Dijon
    Vinaigrette'
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: 4 servings
  source: Seriouseats.com
  source_url: https://www.seriouseats.com/serious-salads-roasted-beet-salad-with-goat-cheese-walnuts-vinaigrette
  total_time: ''
  uid: FDFD0BF0-87E6-4645-B5F4-BEA2A5D343DC
- categories: []
  cook_time: 30 min
  created: '2021-10-27 14:30:13'
  description: ''
  difficulty: ''
  directions:
  - Place well cleaned 5 beets in a saucepan with the 3 cups of water. Bring to a
    rolling boil over medium-high heat, reduce heat to a light boil and cook for 25
    minutes or until beets are fork tender.
  - Remove the cooked beets from the water and set aside to cool.
  - DO NOT THROW OUT THE BEET WATER
  - Set the beet water aside to cool down to room temperature. Once beets are fully
    cooled enough to easily hold them, remove the skins and cut into slices or wedges.
    Set aside.
  - "Once beet water has cooled to room temperature, add the 1 cup vinegar, 2 tablespoons\
    \ honey, \xBD teaspoon salt, \xBC teaspoon pepper, \u215B teaspoon cinnamon, and\
    \ \u215B teaspoon cloves. Stir well."
  - "Place cut beets, peeled 5 hard boiled eggs, and \xBD small onion (thinly sliced)\
    \ in a large glass container. Pour the cooled seasoned beet water in the container\
    \ and completely cover everything."
  - Tightly seal and place in the refrigerator for at least 5 days before eating to
    allow the beets, eggs, and onion to absorb pickling flavor. The longer the beets
    and eggs stay in the pickling liquid, the more intense the flavor.
  - 'Recipe Notes & Tips:'
  - The pickled beets and eggs will stay fresh, covered in the refrigerator and the
    liquid, for up to 1 month (or longer).
  - The longer the beets and eggs stay in the pickling liquid, the more intense the
    flavor.
  - The pickling liquid can be reused, just add more cooked beets and eggs to the
    jar, making sure they are completely covered by the liquid.
  - Recipe inspired by Primally Inspired
  image_url: images/recipes/771E3517-59B0-41E5-B58E-AD626AEA7271.jpg
  in_trash: false
  ingredients:
  - 5 whole medium-sized organic red beets (cleaned of all dirt with the tops and
    bottoms removed)
  - 3 cups water
  - 1 cup organic unfiltered raw apple cider vinegar (I use Bragg's)
  - 2 tablespoons organic raw honey
  - "\xBD teaspoon kosher salt"
  - "\xBC teaspoon freshly ground white pepper"
  - "\u215B teaspoon ground cinnamon"
  - "\u215B teaspoon ground cloves"
  - 5 peeled small hard boiled eggs
  - "\xBD small onion, thinly sliced"
  is_pinned: false
  name: Pickled Eggs with Beets
  notes: ''
  nutritional_info: 'Saturated Fat 1g

    Cholesterol 186mg

    Sodium 369mg

    Potassium 380mg

    Carbohydrates 16g

    Fiber 2g

    Protein 7g

    Calcium 48mg

    Iron 1.4mg'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 min
  rating: 0
  scale: null
  servings: '5'
  source: Tastyeverafter.com
  source_url: https://www.tastyeverafter.com/paleo-pickled-eggs-with-fresh-beets/
  total_time: ''
  uid: FE3C19BF-DC2E-40BE-8D4C-80DF0A996955
- categories: []
  cook_time: ''
  created: '2021-03-14 08:49:57'
  description: ''
  difficulty: ''
  directions:
  - Preheat oven to 425 degrees
  - Thinly slice onion
  - Slice tomatoes into bun slices
  - Patty out burgers only pressing enough to form
  - 'Cook onion over medium-high heat with olive oil 5-6 minutes.  '
  - Stir in sherry vinegar and 1 tsp of sugar.  Simmer until liquid is almost evaporated
    1-2 minutes. Season with salt and pepper and transfer to small bowl.
  - Lightly grease a baking sheet or use parchment paper add cheddar cheese into bun
    sized piles and place in oven until middle is melted and edges are crispy 5-7
    minutes.
  - Remove from open and let cool for a minute and transfer to a plate to cool.
  - Season burger patties with salt and pepper and cook over medium-high heat to desired
    doneness.
  - Toast buns until golden.
  - Assemble burgers and serve
  image_url: null
  in_trash: true
  ingredients:
  - 1 Red Onion
  - 2 Roma Tomato
  - 4 Brioche Buns
  - 16oz Ground Beef
  - 5 tsp Sherry Vinegar
  - 1 Cup Cheddar Cheese
  - 4 tbsp Ketchup
  is_pinned: false
  name: Crispy Cheddar Frico Cheeseburger
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 3
  scale: null
  servings: ''
  source: ''
  source_url: ''
  total_time: ''
  uid: FEC49D4D-307A-493D-AA72-6F3954BAD87A-36098-000040C223364F0F
- categories: []
  cook_time: ''
  created: '2019-08-07 00:02:19'
  description: ''
  difficulty: ''
  directions:
  - "Dice the onion and heat up a few splashes of olive oil in the pan. Once hot,\
    \ saut\xE9 the onions. You can absolutely use more onion, and in my opinion, the\
    \ more oniony the dish, the better. It adds a nice texture, and you can use less\
    \ meat, which embodies the true Indian spirit. Once onions are looking transparent-ish,\
    \ add the ground beef."
  - While the beef is cooking, cut your tomato in half. Set one half aside (for garnish
    purposes) and dice the other half. De-seed and finely chop the small green chillies.
    Chop half of the cilantro.
  - When the beef is browned and there are no visible pink bits, add the diced tomatoes,
    chopped peppers, and chopped cilantro.
  - Add two tablespoons ginger garlic paste and the spice mix, mixing until all ingredients
    are evenly distributed.
  - "After most of the liquid has cooked down, crack three eggs directly into the\
    \ pan and mix them in, so little white/yellow flecks are visible in the meat\u2014\
    this part should only take a few minutes. Once the egg has cooked, keep the pan\
    \ on very low heat. At this point, take a taste, and add any needed salt, because\
    \ you haven\u2019t done that yet."
  - Now begins the assembly process.
  - "Preheat oven to 350\u2109. Take the casserole pan, and spread a little butter\
    \ or ghee on the bottom of the pan. Add two parathas to cover the bottom of the\
    \ pan. Add a layer of meat, roughly a quarter-inch thick, smoothing it down with\
    \ a spatula or large spoon. Don\u2019t over-do it with the meat layer. If you\
    \ have extra, this meat mixture is a perfect sloppy joe mix, or a delicious fusion\
    \ dish just waiting for some crushed tomatoes and pasta."
  - Lay down another layer of parathas, and spread a couple tablespoons of mint chutney
    on top. Add another layer of meat, smoothing and patting down as before. Cover
    with a final layer of parathas, and brush with a bit of ghee/butter on top. Put
    the whole thing in the oven for 10 minutes.
  image_url: images/recipes/BCC49893-B7ED-4033-B1AC-A92B9B172C27.jpg
  in_trash: true
  ingredients:
  - 1 white onion
  - Olive oil
  - "1-1 \xBD lbs ground beef (or any other ground meat)"
  - 1 tomato
  - 1 bunch, cilantro
  - 4 small green chillies
  - Ginger garlic paste
  - 1 keema seasoning packet (you can also use garam masala, taco seasoning, or your
    own blend of spices, and it will be fine.)
  - Salt
  - Pepper
  - 3 eggs
  - Ghee/butter
  - 6 parathas
  - Mint chutney
  - "1 \xBD cups unflavored whole fat yogurt"
  - 1/2 a cucumber
  - 2 medium-sized green chillies
  - 'Containers:'
  - 1 mixing bowl
  - 1 large skillet or pan
  - 1 casserole dish
  is_pinned: false
  name: The Kati Roll Casserole Is a Spicy Masterpiece
  notes: ''
  nutritional_info: ''
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: ''
  rating: 0
  scale: null
  servings: ''
  source: Skillet.lifehacker.com
  source_url: https://skillet.lifehacker.com/the-kati-roll-casserole-is-a-spicy-masterpiece-1836647796
  total_time: ''
  uid: FF6F3592-AAF6-43A7-A669-73AC4AA86AD8
- categories: []
  cook_time: 60 mins
  created: '2021-11-27 14:15:18'
  description: ''
  difficulty: ''
  directions:
  - 'Preheat the oven:'
  - "Preheat your oven to 425\xB0F."
  - 'Make the filling:'
  - "Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices\
    \ \u2014 cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest."
  - "Mix in the pumpkin pur\xE9e. Stir in the cream. Beat together until everything\
    \ is well mixed."
  - 'Fill the pie shell and bake:'
  - "Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high\
    \ temperature of 425\xB0F for 15 minutes."
  - "Then after 15 minutes, lower the temperature to 350\xB0F. Bake for 45 to 55 minutes\
    \ more. The pie is done when a knife tip inserted in the center comes out wet\
    \ but relatively clean. The center should be just barely jiggly."
  - (About half-way through the baking, you may want to put foil around the edges
    or use a pie protector to keep the crust from getting too browned.)
  - Note that the pumpkin pie will come out of the oven all puffed up (from the leavening
    of the eggs), and will deflate as it cools.
  - 'Cool the pie on a rack, then serve:'
  - Cool the pumpkin pie on a wire rack for 2 hours.
  - Serve with whipped cream.
  image_url: https://www.simplyrecipes.com/thmb/ddpXgjxvBaM65jIs67lRWEqcAm8=/1600x1038/filters:fill(auto,1)/__opt__aboutcom__coeus__resources__content_migration__simply_recipes__uploads__2014__11__pumpkin-pie-horiz-a-1600-560fe3091c764b6dad9c2411f6f6386e.jpg
  in_trash: false
  ingredients:
  - 2 large eggs
  - 1 large egg yolk
  - 1/2 cup packed dark brown sugar
  - 1/3 cup white sugar
  - 1/2 teaspoon salt
  - 2 teaspoons cinnamon
  - 1 teaspoon ground ginger
  - 1/4 teaspoon ground nutmeg
  - 1/4 teaspoon ground cloves
  - 1/8 teaspoon cardamom
  - 1/2 teaspoon finely grated lemon zest
  - "2 cups pumpkin pur\xE9e from a sugar pumpkin (see Recipe Note) OR 1 (15-ounce\
    \ can) pumpkin pur\xE9e (can also use pur\xE9ed cooked butternut squash)"
  - 1 1/2 cups heavy cream or 1 (12-ounce) can evaporated milk
  - "1 homemade pie crust, chilled or frozen (see p\xE2te bris\xE9e recipe or our\
    \ no-fail flaky pie crust recipe), or 2 pre-made pie shells"
  is_pinned: false
  name: Old Fashioned Pumpkin Pie
  notes: ''
  nutritional_info: '(per serving)

    314 Calories 20g Fat 31g Carbs 5g Protein

    Nutrition Facts

    Servings: 8 to 12

    Amount per serving

    Calories 314

    % Daily Value*

    Total Fat 20g 25%

    Saturated Fat 10g 49%

    Cholesterol 95mg 32%

    Sodium 237mg 10%

    Total Carbohydrate 31g 11%

    Dietary Fiber 2g 6%

    Total Sugars 16g

    Protein 5g

    Vitamin C 2mg 11%

    Calcium 51mg 4%

    Iron 1mg 8%

    Potassium 185mg 4%

    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes
    to a daily diet. 2,000 calories a day is used for general nutrition advice.'
  on_favorites: false
  on_grocery_list: false
  photos: []
  prep_time: 10 mins
  rating: 0
  scale: null
  servings: 8 to 12 servings
  source: Simplyrecipes.com
  source_url: https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/
  total_time: ''
  uid: FFE4153F-0FE7-46EA-A99E-8BB42D80C5A5