Creative genius is a divinely bestowed gift which is the coronation of the few.

Coronation Chicken Sandwiches

    1 lb chicken thighs (4-5 thighs)
    2 bay leaves
    1 tsp dried onion (or half a fresh onion, chopped)
    1 tsp dried tarragon
    1 tbsp kosher salt
    1 tsp freshly ground black pepper
    1 tbsp curry powder
    1/2 c mayonnaise
    1/2 c Major Grey’s chutney
    salt and pepper to taste
    8 slices sandwich bread
    lettuce

Place raw chicken thighs in a large pot with 1 tbsp salt and 1 tsp pepper, tarragon, onion and bay.

Cover with water and boil until meat is cooked through.

Remove from water (reserve for stock, if you like — you’re halfway there already) and allow to cool.

Pick meat from bones (I toss the bones, skin and cartilage right back in the pot with the water) and combine with curry powder, mayonnaise, chutney and salt & pepper to taste.

Sandwich between bread with lettuce.

A 10-pound sack of potatoes lasts a long time.

Creamy Scalloped Potatoes with Fresh Chives

6 Medium Red or Gold Potatoes (about 2 pounds)

3 Tbsp. Butter

1 Large Sweet Onion

1/3 Cup All Purpose Flour

1 Tsp. Sea Salt

1 Tsp. Black Pepper

1 Tsp. Dried Oregano

1 Tsp. Paprika

2 1/2 Cups Milk

1/4 Cup Fresh Chives, washed and chopped

Heat oven to 350 degrees. Grease a 9″ x 13″ baking dish. Scrub potatoes. Slice into 1/4″ slices. Clean and roughly chop onion.

Heat the butter in a 2 qt. saucepan over medium heat. Add onion and cook for about 3 minutes, stirring occasionally. Stir in flour, salt, pepper, oregano, and paprika. Cook, stirring constantly, until smooth and bubbly. Remove from heat. Stir in milk. Return to heat and whisk constantly until thickened and bubbly, about 3-4 minutes.

Spread potatoes in casserole. Pour sauce over. Sprinkle with chopped chives and additional paprika for taste and color.

If you are preparing this dish ahead of time, just refrigerate at this point until you are ready to throw it in the oven. Leave about an hour cooking time prior to serving. Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until potatoes are tender. Serves 6-8

I think it's my adventure, my trip, my journey, and I guess my attitude is, let the chips fall where they may.

Taco Hummus and Chips

    4 flour tortillas for soft taco & fajitas (6 inch)
    1 tablespoon water
    1 tablespoon plus 1/2 teaspoon taco seasoning mix (from 1-oz package)
    1 can (15 oz) chickpeas (garbanzo beans), undrained
    2 teaspoons olive oil
    1 tablespoon lemon juice
    1 clove garlic, chopped
    2 tablespoons chopped fresh cilantro, if desired
    1/4 cup crumbled queso fresco cheese, if desired

Directions

    Heat oven to 400°F. Spray cookie sheet with cooking spray.
   
To make tortilla chips, lightly brush both sides of each tortilla with water.

Lightly sprinkle taco seasoning mix over both sides of each tortilla.

Cut each tortilla into 8 wedges; place on cookie sheet.

Bake 4 to 5 minutes or until light golden brown.

Remove from cookie sheet to cooling rack.

Cool completely, about 10 minutes.

Meanwhile, to make hummus, drain chickpeas, reserving liquid.

In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth.

Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.

Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.

Once a new technology rolls over you, if you're not part of the steamroller, you're part of the road.

Curried Chicken Rolls

2 whole broiler-fryer chicken breasts, halved, boned, and skinned
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon margarine
1/2 onion, finely chopped
3/4 cup cooked rice
1/4 cup raisins
1 tablespoon chopped parsley
1 teaspoon curry powder
1/2 teaspoon poultry seasoning
1 teaspoon brown sugar
1/16 teaspoon garlic powder
1 tablespoon cooking oil
1/2 cup white wine
1 teaspoon granulated chicken bouillon


On a hard surface with a meat mallet, pound chicken to 3/8 inch thickness.
Sprinkle chicken with salt and pepper.
In a fry pan, melt the margarine, add onion and sauté about 3 minutes or until soft.
Add rice, raisins, parsley, curry powder, poultry seasoning, brown sugar, and garlic powder. Stir until well mixed.
Divide stuffing into four portions.
Place one portion on each piece of chicken.
Roll and fasten with wooden picks.
In another fry pan, place oil and heat to medium temperature.
Add chicken rolls and cook, about 15 minutes or until brown on all sides.
 Add wine and bouillon, cover and simmer about 30 minutes or until fork can be inserted in chicken with ease.

Never dip lower than you can dip.

Artichoke Dip

2 packages (18 ounces total) frozen artichoke hearts
1/2 cup fresh parsley
2 garlic cloves, halved
3 tablespoons lemon juice
1/2 cup lite mayonnaise
1/2 cup reduced-fat sour cream
1/4 cup grated Parmesan cheese
1/4 teaspoon salt

Prepare artichokes in the microwave according to package directions. Drain and cool for 10 minutes.
Pulse artichokes, parsley, and garlic in food processor, until finely chopped.  Add lemon juice, pulse until blended.
Mix mayonnaise, sour cream, Parmesan, and salt in a bowl; add artichoke mixture and stir to combine.

Serve with crackers and vegetables.

If you're going to start a fire, why cook just one chicken?

Artichoke Chicken

2 cups artichoke hearts, chopped
1/2 cup mayonnaise
1/2 cup sour cream
4 boneless, skinned chicken breasts
3/4 cup grated Parmesan cheese


Preheat oven to 375F. Grease a 9 x 13 inch baking dish.

In a bowl, mix artichoke hearts, mayonnaise, and sour cream.

Place chicken pieces in the greased baking dish. Spread artichoke mixture over chicken and top with

Parmesan cheese.

Bake chicken, uncovered, for 30 minutes or until chicken is completely cooked.

Serve immediately.

It takes only one bad amp to turn your ears to oatmeal: That's how old hippies became Yanni fans

Cocoa-Oatmeal Jumbos

3/4 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups old-fashioned oats
1 cup raisins
1 cup semi-sweet chocolate chips

Heat oven to 350F. Have two large non-stick baking sheets at the ready.
Combine flour, cocoa, baking soda, and salt in a bowl. In a large bowl, beat butter, and both kinds of sugar until creamy, about three minutes.
Beat in eggs and vanilla. On low speed, beat in flour mixture, then stir in oats, raisins and chocolate chips.
Dollops 1/4 cupfuls of batter onto prepared baking sheets.
Bake cookies at 350F for 17 minutes.
Let cool on baking sheets for five minutes, then transfer cookies to wire racks to cool completely.

If one cannot catch a bird of paradise, better take a wet hen.

Citrus Based Cornish Game Hens

4 Cornish Game Hens

Sauce:

1/4 cup apricot preserves
2 tablespoons grated onion
1 tablespoon butter or margarine
1 tablespoon Dijon mustard
1 garlic clove, minced
Juice and peel of 1 lemon
Juice and peel of 1 orange

Remove giblets and necks from hens.

Tie the legs of the hens together and turn the wing tips under the backs.

In a saucepan, combine all sauce ingredients. Simmer for 5 minutes.

Brush the hens with the sauce and arrange, breast side up, on a rack in a large roasting pan.

Bake at 350F for about 1 1/4 hours or until tender.

Brush hens occasionally with sauce.

If you can't control your peanut butter, you can't expect to control your life.

Peanut Butter Cookies with Chocolate Chips

Ingredients

    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1 cup (2 sticks) butter or margarine, softened
    1/2 cup creamy or chunky peanut butter
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1 teaspoon vanilla extract
    1 large egg
    1 3/4 cups (11.5-oz. pkg.) Chocolate Morsels
    Granulated sugar

Combine flour and baking soda in small bowl.

Beat butter, peanut butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.

Beat in egg.

Gradually beat in flour mixture.

Stir in morsels.

DROP dough by rounded tablespoon onto ungreased baking sheets.

Press down slightly with bottom of glass dipped in granulated sugar.

BAKE for 8 to 10 minutes or until edges are set but centers are still soft.

Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:
PREPARE dough as above. Spread dough into ungreased 15 x 10-inch jelly-roll pan. Bake for 15 to 18 minutes. Cool in pan on wire rack.

Anyone can go out on stage and start beating people over the head with rubber chickens. That'll get people's attention.

Buttermilk Roast Chicken

If you wish to use Kosher salt instead of table salt use 2 tablespoons if using Diamond kosher salt and 1 1/4 tablespoons if using Morton kosher.

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl.

Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered.

Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil.

Remove chicken from buttermilk brine and arrange in dish.

Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.

Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots.

Serve immediately.

It takes 20 years to make an overnight success.

Overnight Starter Panettone

Starter

    3/4 cup Unbleached All-Purpose Flour
    1/16 teaspoon (just a pinch) instant yeast
    1/3 cup cool water

Dough

    all of the starter (above)
    2 1/4 cups Unbleached All-Purpose Flour
    1/4 cup lukewarm water
    2 large eggs
    1/4 cup (4 tablespoons) softened butter
    1/2 teaspoon Fiori di Sicilia flavoring OR 1 teaspoon vanilla + 1/8 teaspoon orange oil
    2 1/4 teaspoons SAF Gold instant yeast OR 1 tablespoon instant yeast
    1 1/4 teaspoons salt
    1/3 cup sugar
    1/2 cup golden raisins
    1/2 cup slivered dried apricots
    1/2 cup dried cranberries
    1/2 cup chopped dried pineapple
    2 tablespoons grated orange rind or grated lemon rind (zest)

Instructions

    To make the starter: Combine the starter ingredients in a medium-sized mixing bowl, cover, and allow them to rest overnight (8 to 12 hours).

    To make the dough: Combine all of the dough ingredients except the fruit, and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, smooth dough.

    Allow the dough to rise, covered, for 1 to 1 1/2 hours, or until it's puffy (though not necessarily doubled in bulk).

    Gently deflate the dough, and knead in the fruits and zest.

    Shape the dough into a ball and place it in a panettone pan or other straight-sided, tall 1 1/2- to 2-quart pan. Cover the pan and let the dough rise until it's just crested over the rim of the pan, about 1 hour.
    Bake the bread in a preheated 400°F oven for 10 minutes; reduce the oven heat to 375°F and bake an additional 10 minutes; then reduce the heat to 350°F and bake for 25 minutes, tenting with aluminum foil if the crust appears to be browning too quickly.

    Remove the panettone from the oven and cool completely. Store at room temperature, well-wrapped, for up to a week; freeze for longer storage.

I believe the world to be a muffin pan, and there certainly are a lot of muffins here

Blueberry Buttermilk Muffins

2 cups all-purpose flour
1 Tablespoons baking powder
1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoons nutmeg
2 large eggs
1 cup buttermilk
3/4 cup sugar (plus a small measure for topping)
1/2 cup vegetable oil
1 1/2 teaspoon vanilla
1 3/4 cup frozen blueberries

Preheat oven to 400F.

Grease a 12 cup muffin tin or line cups with paper.

In a large bowl combine flour, baking powder, salt, cinnamon, and nutmeg.

In a small bowl combine eggs, buttermilk, sugar, oil, and vanilla.

Add the egg mixture to the flour mixture and mix until moistened. Do not overmix.

Fold in the blueberries.

Divide the batter between the muffin cups (fill only to 2/3 full).

Sprinkle liberally with granulated sugar.

Bake for 15 to 20 minutes or until toothpick inserted into the center of the muffin comes out clean.

I did not become a vegetarian for my health, I did it for the health of the chickens

White Chicken Enchiladas

8 flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp butter
3 Tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilies

Preheat oven to 350 degrees.

Spray a 9x13 pan with cooking spray.

Mix chicken and 1 cup cheese.

Roll up in tortillas and place in pan seam side down.

In a small sauce pan over medium heat, melt butter.

Whisk in flour and cook 1 minute.

Add broth and whisk until smooth.

Allow sauce to thicken.

Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas and top with remaining cheese.

Bake 20-25 minutes and then broil for a few minutes to brown the cheese.

The buffalo isn't as dangerous as everyone makes him out to be. Statistics prove that in the United States more Americans are killed in automobile accidents than are killed by buffalo.

Buffalo Cauliflower Flowerets

1 cup all purpose flour
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon salt and pepper
1 cup water
1 head cauliflower cut down into bite-sized pieces

Hot Sauce:

3 teaspoons of unsalted butter
1/2 cup of your favorite hot sauce
Lime juice (1/2 a lime)
Lemon juice (1 lemon)
3 teaspoons of honey
1 teaspoon orange juice

First, preheat your oven to 450 degrees Fahrenheit. Then line a baking tray with parchment paper or spray it with cooking spray.

In a large mixing bowl, combine all the cauliflower ingredients (except for the cauliflower) together. Stir everything together, and feel free to add more water until the batter is incorporated and thin. After you get a nice consistency, add in the cauliflower. Make sure you coat each cauliflower bite evenly.

Place the coated cauliflower on the baking pan and bake for 20 minutes in the oven.

The crust should be solid when ready.

In the meantime, create the hot sauce by heating a small pot over medium heat. First, add the 3 teaspoons of butter. Then, add the remaining ingredients. Cook until the butter has melted.

Take the cauliflower you and gently pour the hot sauce over it. Mix until it’s coated evenly across each cauliflower bite. Then, place the cauliflower back in the oven for another 20 minutes.

I don't need the bread, but it's nice to do something creative.

Easy Bread Machine Bread

Ingredients

1 cup warm water (110 – 115 degrees)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
3 cups all purpose flour (can also substitute with half whole wheat flour)
2 teaspoons instant active dry yeast or active dry yeast


Bread Machine Directions

Put ingredients in the order above into bread machine (you don’t need to stir it , just dump it in!)

Set bread machine on dough setting, and let it make the dough for you.

Once dough is made (it takes my machine about 1 1/2 hours to make), remove dough and place in loaf pan.

Let rise for about 30 minutes to an hour if you have time – sometimes when I don’t I just go ahead and bake it and it works out fine.

Bake in 350 degree oven for 30 minutes, and enjoy!

Note – if you’re away from home during the day you can let the bread machine do all the work for you, I just don’t like the weird shape that my bread comes out in when I use the machine so choose to make it on the dough setting and then bake it in a loaf pan.)


** This turns out with a sweetened cast due to the honey and brown sugar and it tastes LOVELY and has a sort of cake-like texture which I think is delightful!

A universe that came from nothing in the big bang will disappear into nothing at the big crunch. Its glorious few zillion years of existence not even a memory.

Crunchy Taco Cups

Ingredients

1 lb lean ground turkey, browned and drained
1 envelope (3 tablespoons) taco seasoning
1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
1½ cups sharp cheddar cheese, shredded (or Mexican blend)
24 won ton wrappers

Instructions

Preheat oven to 375 degrees F.

Generously coat a standard size muffin tin with nonstick cooking spray.

Combine cooked turkey, taco seasoning, and tomatoes in a bowl and stir to combine.

Line each cup of prepared muffin tin with a won ton wrapper.

Add 1.5 tablespoons taco mixture.

Top with 1 tablespoon of cheese.

Press down and add another layer of won ton wrapper, taco mixture, and a final layer of cheese.

Bake at 375 for 11-13 minutes until cups are heated through and edges are golden.

A piece of spaghetti or a military unit can only be led from the front end

Spaghetti Pie

1 pound (455g) dried spaghetti
1 1/2 cups whole milk
3 large eggs, room temperature
1 1/2 teaspoons sea or kosher salt
2 teaspoons freshly ground black pepper
pinch red pepper powder
3/4 cup (70g) finely grated pecorino cheese
3 cups (7 ounces, 200g) grated Comté or a Swiss-style cheese
3 cups (7 ounces, 200g) grated Fontina, or a similar semisoft cheese

Bring a large pot of salted water to a boil. Cook the spaghetti just until it’s very al dente. Do not cook until completely tender.

Preheat the oven to 425ºF (220ºC). Butter a 9-inch (23cm) springform pan.

Wrap the bottom very securely in one large sheet of aluminum foil.

Set the pan on a rimmed baking sheet lined with foil.

When the pasta is done, drain it well and let cool slightly.

In the pot, whisk together the milk, eggs, salt, black and red peppers.

Set 1/2 cup (40g) of each of the Comte and Fontina cheeses aside. Stir the rest of the grated cheese, as well as the pecorino, into the milk and egg mixture.

Stir the slightly cooled spaghetti into the milk and cheese until it is completely combined.

Transfer the mixture to the prepared springform pan. Smooth the top so it’s relatively even and sprinkle the 1 cup (80g) reserved grated cheese over the top.

Bake for 30 to 35 minutes, until the cake feels just set in the center and is slightly bubbling around the edges.

Turn on the broiler and brown the top of the torte on the upper-third rack of the oven until well-browned.

Remove from oven and run a knife around the inside of the cake pan to loosen the pie from the sides. Let rest about 10 minutes then released and remove the sides of the pan.

Serve while still warm, in slices. It can also be served at room temperature if you’re looking for a picnic dish.
Storage: The torte can be made up to three days in advance and refrigerated, then rewarmed in the oven, covered with foil. It can be frozen for up to two months.

If you were plowing a field, which would you rather use? Two strong oxen or 1024 chickens?

One Pot Teriyaki Chicken and Pineapple Rice

4 boneless, skinless chicken breasts or thighs
1 ½ cups long grain white rice
1 20. oz can crushed pineapple
Olive oil


Teriyaki Sauce/Glaze

1/2 cup reduced sodium soy sauce
1/2 cup sugar
1/4 cup cider vinegar
1 teaspoon ground garlic
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon sriracha
2 teaspoons cornstarch

Instructions
Whisk together Teriyaki Sauce ingredients in a small bowl.

Add 1/3 cup of this sauce plus 1 tablespoon olive oil and chicken to a freezer bag and marinate 1 hour up to overnight.

Refrigerate remaining Teriyaki Sauce separately.

When ready to cook, strain pineapple juice from crushed pineapple and add water to strained juice to equal 3 ½ cups liquid (“Pineapple Water”). Set aside.

Stir reserved Teriyaki Sauce and add to large skillet (nonstick works best).

Bring to a boil then reduce to a simmer until slightly thickened, stirring constantly (glaze will continue to thicken upon standing).

Remove Teriyaki Glaze to same bowl it was refrigerated in.

Wipe skillet (doesn’t have to be thorough) and heat 1 tablespoon olive oil over high heat.

Let excess marinade drip off chicken and add to skillet.
Cook over medium high heat for 5 minutes on each side (3 minutes on each side for thighs) or until nicely browned (will not be all the way cooked through) and remove to a plate.

Wipe skillet and add 1 tablespoon olive oil and Pineapple Water.

Bring to a simmer then stir in crushed pineapple and rice.

Cover, reduce to medium low and cook for 12 minutes.

Stir rice and nestle chicken on top and brush with Teriyaki Glaze.

Cover and continue to cook for an additional 8-12 minutes or until rice and chicken are cooked through.

Brush chicken with additional Teriyaki Glaze and season rice with freshly cracked salt and pepper.

Blue, green, grey, white, or black; smooth, ruffled, or mountainous; that ocean is not silent.

Blueberry Cream Cheese Pastries

1 package (8 oz) cream cheese, softened
⅓ cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla
1 cup frozen blueberries
½ cup blueberry preserves
1 package (17.3 oz) frozen puff pastry sheets (2 sheets), thawed
1 egg
1 tablespoon water

Preheat the oven to 400F. Line 2 baking sheets with parchment paper.

In a small bowl, beat the cream cheese until smooth.

Add the sugar, lemon juice and vanilla and beat until combined. In another small bowl, combine the blueberries and the blueberry preserves.

Lightly flour a work surface and roll out each of the sheets of puff pastry to about a 10-inch square.

Cut each piece into 6 rectangles, (12 rectangles total), about 5”x3½” each. Transfer the rectangles to the prepared baking sheets.

Using a fork, prick the centers of the rectangles of puff pastry, leaving a ½” border un-pricked around the edges.

Mix together the egg and the water and brush over each of the rectangles.

Take a spoonful of the cream cheese mixture and place it in the center of each rectangle of puff pastry, distributing equally among the pieces.

Spread over the rectangle, leaving a ½” border.

Top each with a spoonful of the blueberry mixture, spreading it evenly over the cream cheese layer.

Bake the pastries for 15-18 minutes, or until the pastry is golden brown. Transfer to wire racks to cool completely.

Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it's done right. Even a pancake

Buttermilk and Blueberry Pancakes

Ingredients
1 cup self rising flour
1 tbsp caster sugar
1 cup buttermilk
1 egg
1 zest lemon
1 cup low-fat ricotta
1/2 cup low-fat vanilla yogurt
1 tbsp honey, plus extra, to drizzle
125 g punnet, blueberries/raspberries, if liked

Steps
 Sift flour into a bowl.
 Stir in sugar and make a well in the centre.
 In a jug, whisk buttermilk, egg and half zest together.
 Pour into well, mixing to a smooth batter.
 Cover and set aside 30 minutes.
 In a medium bowl, beat ricotta, yoghurt and honey together until smooth.
 Chill until required.
 Heat a large non-stick frying pan on medium.
 Spray with a little oil.
 Working in 2 batches of 4, pour 1/4 cupfuls of mixture in pan.
 Cook 1-2 minutes, until bubbles appear on surface and underside is golden.
 Turn and cook a further 1 minute, to cook through.
 Transfer to a plate, cover and keep warm.

Serve pancakes dolloped with ricotta mixture.

Top with berries, drizzled honey and remaining zest.


What I say is that, if a fellow really likes potatoes, he must be a pretty decent sort of fellow

Muffin Pan Potatoes

3 teaspoons butter
2 teaspoons Parmesan cheese
1 teaspoon garlic powder*
1 teaspoon thyme leaves
salt
freshly ground black pepper
8-10 gold potatoes, cut into 1/16 inch slices

First, preheat your oven to 350°F. Then, melt butter and use it to butter your muffin tin.

Next, cut your gold potatoes into thin slices. When finished, place them in a large mixing bowl. Then, add melted butter, Parmesan cheese, and spices. Toss the mixture so that the potatoes are coated evenly.

Now, layer the potatoes into stacks and place them into each individual muffin cup in the muffin tin. Sprinkle salt and pepper on top.

Place the muffin tin in the oven and bake for 55-60 minutes, or until the edges are golden brown and the center is tender.

Once done, take them out of the oven and let them cool for about 5 minutes. Garnish the finished potato stack with Parmesan cheese, thyme, or rosemary. And enjoy!



* I plan on omitting the garlic powder for cayenne, but one can put any spice with potatoes and still find happiness

When the oak is felled the whole forest echoes with it fall, but a hundred acorns are sown in silence by an unnoticed breeze.

Herbed Acorn Squash Bisque

2 acorn squashes (about 3-4 lbs. total)
1 Tbsp. vegan butter
1 medium yellow onion, diced
dash of kosher salt
dash of ground black pepper
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh sage, minced
2 cups vegetable broth
½ cup full-fat coconut milk
1 dried bay leaf
dash of freshly ground nutmeg

Instructions

Microwave both whole squashes on high for about 10 minutes.

Allow to cool for 5 minutes, then slice in half lengthwise.

Preheat oven to 450 F and coat a baking sheet with a nonstick cooking spray.

Scoop out the seeds from the squashes and discard.

Place the four squash halves face-side down on the sheet and cover loosely with aluminum foil.

Bake at 450 for about 20 minutes, until very tender.

Meanwhile, heat the butter in a large soup pot over medium low.

Add the diced onion and sauté until fragrant, about 5-8 minutes.

Sprinkle with a dash of kosher salt and ground black pepper to taste.

Add the fresh herbs and sauté for a few additional minutes.

Now, add in the remaining ingredients and bring to a low boil.

Carefully scoop out the flesh from the cooked squash and allow to lightly boil for about 10 minutes.

Remove the bay leaf and transfer the soup to a blender.

Blend on high, allowing steam to escape the lid, until smooth.

Add additional water as needed to thicken to desired consistency.

In heaven, after antipasti, the first course will be pasta

Skillet Taco Pasta


1 pound ground turkey
8 ounces uncooked pasta, such as rotini or elbow macaroni
1 can (8 3/4 ounces) whole kernel corn, drained
1 can (14 1/2 ounces) diced tomatoes, undrained
1 1/2 cups water
1 package Taco Spices
1 cup shredded Cheddar cheese


Directions

Brown turkey in large skillet on medium-high heat. Drain fat.

Stir in remaining ingredients except cheese.

Bring to boil on high heat.

Reduce heat to low; cover and cook 15 minutes or until pasta is tender, stirring occasionally.

Sprinkle top with cheese.

Cover. Cook 5 minutes longer or until cheese is melted.

In Congress, it's all pork, all the time

Parmesan Crusted Pork Chops

Ingredients:

4 large pork chops
1 cup Parmesan cheese, grated
1 cup bread crumbs
2 large eggs, beaten
5 tablespoons olive oil
1/2 lemon, sliced
1 teaspoon salt
1 teaspoon black pepper

Directions:

Take out pork chops 20 minutes prior to cooking.

Once room temperature, salt and pepper both sides.

Roll each pork chop in the Parmesan.

Next, dip pork chops in the egg.

Place pork chops in bread crumbs and cover thoroughly.

In a large skillet, on medium heat, heat olive oil.

Once hot, place pork chops in skillet for 5 minutes.

Flip and continue to cook for another 5 minutes.

Garnish with lemon wedge.

Enjoy your chops!

Our motto is we respect and honour the pigness of the pig and the chickenness of the chicken. That means not confining them in a house with hundreds of others.

Mongolian Ramen Chicken

1½ lb boneless chicken breast
¼ cup cornstarch
¼ cup vegetable oil
1 green bell pepper, sliced into thin strips
8 oz dry ramen noodles
3 green onions, chopped

For Sauce
2 tbsp sesame oil
¾ cup soy sauce, low sodium
⅔ cup brown sugar
1¼ cup chicken broth
4 cloves garlic, minced
¼ tsp red pepper flakes

Instructions

Slice the chicken into small thin pieces against the grain. In a large zip-lock bag add the starch and the chicken to it. Close the zip-lock bag and shake really well until each piece is coated with cornstarch.

In a non stick skillet heat the oil. When the oil is hot, add chicken and cook until browned. It will take 2 or 3 batches because you don't want the chicken pieces to stick to each other. Also if you need more oil after the batch feel free to add more.

Remove chicken from skillet to a plate and empty the oil from the skillet.

Add the bell pepper to the skillet and sauté it for a couple minutes just until it gets soft. Remove the pepper from the skillet to a plate and set aside.

In that same skillet add sauce ingredients, the sesame oil, soy sauce, brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It took me about 10 minutes until the sauce thickened and reduced. You don't want to reduce it too much because you need more sauce for the noodles.

In the meantime cook the ramen noodles according to package instructions.

Return the chicken and bell pepper to the skillet and toss in the sauce. Add the cooked ramen noodles to the skillet and toss everything together. Top with green onions and serve.

I'm glad I am a woman who once danced naked in the Mediterranean Sea at midnight.

Mediterranean Yogurt Cake

Ingredients

Unsalted butter, for greasing the loaf pan
1 cup sugar
2 clementines
11/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine sea salt
1/2 cup plain, low-fat or nonfat Greek-style yogurt
3 large eggs
2 teaspoons pure vanilla extract
1/4 teaspoon pure orange oil or extract (optional)
1/2 cup mild-flavored olive oil
2 tablespoons honey, for glazing (optional)

Steps
Preheat the oven to 350 degrees. Generously grease an 81/2-by-41/2-inch loaf pan with the butter.

Put the sugar in a mixing bowl. Use a Microplane zester to grate the zest from the clementines directly over the sugar, then use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist.

Use a sharp knife to peel the fruit, removing all the white pith. Cut between the membranes to release the fruit segments; place them between sheets of paper towels to blot-dry while you make the batter.

Whisk together the flour, baking powder and salt in a separate bowl.

Whisk the yogurt into the zest and sugar, then energetically beat in the eggs one at a time to form a smooth mixture. Whisk in the vanilla extract and the orange oil or extract, if using.

Add the flour mixture to the yogurt mixture, whisking less vigorously than before.

Once there’s no trace of dry ingredients, switch to a flexible spatula and stir in the oil; do that in a few additions. You should have a smooth, shiny batter; pour it into the loaf pan, making sure to get it into the corners, and smooth the top. Scatter the clementine segments over the surface.

Bake (middle rack) for 50 to 60 minutes or until the cake is golden brown and starts to pull away from the sides of the pan and a tester inserted deep into the center of the cake comes out clean. Transfer the cake to a wire rack to cool for 5 minutes, then invert it to dislodge it from the pan. Turn the cake right side up on the rack; cool to room temperature.

If you’d like to glaze the cake, warm the honey very briefly in a microwave on LOW, just to liquefy it, then brush it over the top of the cake. Let it sit at room temperature.

The bee collects honey from flowers in such a way as to do the least damage or destruction to them, and he leaves them whole, undamaged and fresh, just as he found them.

Baked Honey Mustard Chicken

6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley



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

Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish.

In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well.

Pour 1/2 of this mixture over the chicken, and brush to cover.

Bake in the preheated oven for 30 minutes.

Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture.

Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear.

Let cool 10 minutes before serving.