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Chicken Tortilla Soup

Yield: 4-6 servings
o 2 tablespoons vegetable oil
o 1 small onion, diced
o 2 tablespoons minced garlic
o 2 jalapenos, diced
o 6 cups of low-sodium chicken broth
o 1 can fire roasted diced tomatoes
o 1 can spicy black beans, rinsed and drained
o 3 chicken breasts
o 2 limes
o salt and freshly ground pepper
o 1 cup cilantro leaves
o tortilla chips
o 1 avocado
o 1 cup Monterrey cheese
o Heat vegetable oil in large saucepan. Add the
onions and cook for 2 minutes.
o Add garlic and jalapenos and cook for another
o Pour the chicken broth, tomatoes and beans into
the pot and bring to boil. Once at a boil, lower
heat to simmer and add chicken breasts. Cook
the chicken for 20-25 minutes. Once chicken is
cooked remove from the pot. Shred chicken and
set aside.
o Add lime juice and cilantro to pot.
o Ladle broth mixture over chicken in a bowl

Shrimp Tacos
Yield: 4 tacos
o cup oil
o cup water
o cup water
o cup chopped green onions
o cup cilantro leaves
o 2-3 garlic cloves
o teaspoon salt
o juice of 2 limes
o cup sour cream
o 1 lb shrimp
o chili powder, cumin (any other seasoning you
o tortillas
o avocados
o cheese, cilantro and limes for topping
o Heat a drizzle of oil in a large skillet over
medium heat. Pat shrimp dry with paper towel,
sprinkled shrimp with spices. Add shrimp to hot
pan and saut for 5-8 minutes. Flipping
occasionally, until shrimp are cooked through
o Serve tacos with avocado, shrimp, top with cole
slaw and finish with cheese, cilantro and lime
Taco Stuffed Peppers

Yield: 5 Large Peppers

o 1 Ib ground Beef
o 5 large bell peppers
o 1 can diced tomatoes and green chilos
o 1 cup rice
o Sea or kosher salt and black pepper
o 2 cups cheddar cheese
o sour cream
o 1 packet of taco seasoning

o Slice off tops of peppers and cut out seeds, put
them in the oven to start cooking
o Cook the ground beef with the taco seasoning,
and tomatoes and green chilos and rice
o Mix the cheese in with everything then stuff the
o Cook until soft with a little bit of firmness
o Could serve on a bed of lettuce with a dollop of
sour cream
Homemade Chinese (Orange Chicken and Fried
Ingredients (Orange Chicken)
o 1 Pound boneless, skinless chicken breasts,
cut into 1-inch chunks
o 1 cup plus 2 tablespoons cornstarch, divided
o 2 large eggs, beaten
o 1 cup vegetable oil
o teaspoon sesame seeds
o 1 green onion
For the Marinade:
o 1 cup chicken broth
o cup freshly squeezed orange juice
o cup sugar
o 1/3 cup distilled white vinegar
o cup soy sauce
o 2 cloves garlic, minced
o 1 tablespoon orange zest
o 1 teaspoon sriracha
o teaspoon ground ginger
o teaspoon white pepper
Ingredients (Fried Rice)
o 3 cups cooked jasmine rice (or brown rice)
o Ib boneless skinless chicken breasts, diced
o 2 tablespoons butter divided
o 1 cups frozen peas and carrots
o yellow onion diced
o 2 green onions chopped
o 2 cloves garlic finely minced
o 2 eggs
o 3 tablespoons low sodium soy sauce
o 1 tablespoon sesame oil
o salt and ground pepper
Homemade Chinese (Orange Chicken
and Fried Rice Cont)

Directions (fried rice):

o Preheat a large skillet or wok over medium high
o Add tablespoon butter to the pan
o Add the chicken, salt and pepper, and cook until
chicken is cooked through, about 6-7 minutes.
o Put the cooked chicken on a clean plate, and set
o Add a tablespoon of butter to the pan
o Cook the onions and carrots and peas until
tender, about 4 minutes
o Add the garlic and cook one more minute
o Push the veggies aside, and scramble the eggs
on the empty side of the pan
o Stir everything together, and add the last
tablespoon butter to the pan
o Add the rice, green onions, and soy sauce and
chicken and combine
o Allow the rice to fry and get a little toasty by
leaving It alone for a minute
o Stir everything up and allow rice to sort of crisp
up again.
o Turn off heat and then add the sesame oil.
Homemade Chinese (Orange Chicken
and Fried rice Cont)

Directions (Orange Chicken):

o To make the marinade, whisk together chicken
broth, orange juice, sugar, vinegar, soy sauce,
garlic, orange zest, sriracha, ginger, and white
pepper in a large bowl
o In a gallon size Ziploc bag or large bowl,
combine chicken and 2/3 cup of the marinade;
marinate for at least 30 minutes, turning the bag
occasionally. Drain the chicken from the
marinade, discarding the marinade.
o Heat remaining marinade in a medium saucepan
over medium heat. Bring to a boil and stir in 2
tablespoons cornstarch combined with 2
tablespoons water. Cook, stirring frequently,
until thickened about 1-2 minutes; keep warm
o Working one at a time, dip the chicken into the
eggs, then dredge in remaining 1 cup
cornstarch, pressing to coat.
o Heat vegetable oil in a large saucepan. Working
in batches, add chicken and fry until golden
brown and cooked through, about 1-2 minutes.
Transfer to a paper-towel lined plate; discard
excess oil
o Serve chicken immediately, tossed or drizzled
with the marinade, garnished with sesame seeds
and green onion, if desired.
Corned beef, cabbage and potatoes
o 2 (3 IB) corned beef briskets with spice packets
o 2 (12 oz) beers
o 2 bay leaves
o cup of peppercorns
o 1 bulb of garlic cloves, serparated and peeled

o Place the corned beef briskets and juices into
crock pot
o Sprinkled in one spice packet
o Pour in the beer
o Add enough water to about cover the briskets
o Add the bay leaves peppercorns and garlic
o Cook on low for 8 hours.
o Carefully remove the meat, it will be extremely
o Allow to rest
o Add the cabbage and the potatoes to the extra
liquid to cook for 1 hour.

Vegetarian Sweet potato and Black
Bean Tacos with Avocado-Pepita Dip
Roasted Sweet Potatoes
2 pounds sweet potatoes, peeled and sliced into 1 in chunks
2 tablespoons olive oil
to teaspoon cayenne pepper
teaspoon seat salt

Spicy Black Beans

2 cans black beans, rinsed and drained
1 small yellow or white onion, chopped
1-tablespoon olive oil
2 teaspoons ground cumin
teaspoon chili powder
cup water
1-teaspoon sherry vinegar or limejuice
Sea Salt and black pepper, to taste

Avocado- pepita dip

2 avocados, pitted and sliced
1 cup cilantro, packed
cup pepitas
1 jalapeno, seeded and roughly chopped
2 cloves garlic, roughly chopped
1 small lime, juiced
2 tablespoons water
1-teaspoon fine grain sea salt
Freshly ground black pepper, to taste

Tortillas and garnishes

8 to 10 small corn tortillas
crumbled feta
toasted pepitas

1. Roast the sweet potatoes. Preheat the over to 425
degrees Fahrenheit. Toss the prepared sweet
potatoes with olive oil, cayenne pepper and salt.
Arrange in a single layer and bake for 30 to 40
minutes, tossing halfway, until the sweet potatoes
are tender and caramelizing at the edges.
2. Prepare the black beans. Warm the olive oil in a
large saucepan over medium heat. Add the onions
and a sprinkle of salt. Cook, stirring occasionally,
until the onions have softened and are turning
translucent, about 5 to 8 minutes. Add the cumin
and chili poweder and cook for about 30 seconds
while stirring. Pour in the black beans and 1/3 cup
water. Stir, cover and reduce heat to a simmer.
Cook for 5 minutes, then remove the lid and use the
back of a fork to mash up at least half of the beans.
Remove from heat, stir in the vinegar, season with
salt and pepper and cover until ready to serve.
3. Make the avocado dip: First, toast the pepitas in a
skillet over medium heat until they are fragrant and
starting to make a little popping noise. Transfer a
bowl and set aside. In a food processor or blender,
combine the avocado, cilantro, jalapeno, garlic,
limejuice, water and salt. Blend until smooth,
scraping down the sides of the processor/blender as
necessary. Add almost all of the pepitas and blend
until the pepitas are chopped small.
4. Warm the tortillas: Heat a cast iron skillet over
medium heat and warm each tortilla individually,
flipping occasionally. Alternatively, you can warm
them directly over a low flame on a gas range.
5. Assemble the tacos: spread the black beans down
the middle of the tortilla, top with sweet potatoes
and avocado-pepita dip. Garnish with feta, pepitas
and anything else that strikes you.

Shrimp Etouffee
cup oil
cup all purpose flour, plus extra flour, optional
1 cup chopped yellow onion
cup chopped green bell pepper
1 cup chopped celery
3 cloves garlic, finely minced
teaspoon black pepper
teaspoon white pepper
teaspoon cayenne pepper, more if desired
1 teaspoon Cajun seasoning
cup minced green onions, plus extra for garnish
1.2 cup minced fresh parsley leaves
2 to 3 dashes hot sauce
1 can clam juice
a can diced tomatoes
2 pounds small or medium shrimp peeled and
stick butter
Rice, optional
Diced green onions, for garnish
Shrimp Etouffee Cont
Note: To make roux, use oil instead of butter,
because butter burns

Make the roux, mix oil and flour in a large heavy

saucepan over low heat. Whisk flour into the oil to
form a paste. Continue cooking over low heat and
whisk continuously, until the mixture turns a caramel
color and gives off a nutty aroma, about 15 to 20
minutes. To the roux, add the onion, green pepper,
celery, and garlic and cook over low heat about 5
minutes, until the vegetables are limp. Add the black
pepper, white pepper, cayenne pepper, Cajun
seasoning, green onions, parsley, and hot sauce to
taste. Add 1 can clam juice and the tomatoes with
their juice, stir to blend. Add the salt, starting with 1
teaspoon, and then add more if needed. Bring the
mixture to a boil, reduce the heat to low and simmer
for about 10 to 15 minutes.
Add Shrimp and stir. It will take about 3 minutes for
shrimp to cook, dont overcook. Remove from heat.
Add the butter and stir. The heat from the dish will
melt the butter. Transfer the etouffee to a tureen,
serving bowl, or if you prefer, over rice. Garnish with
green onions.
Spicy Black Bean Burgers
1 (15 oz) can black beans, rinsed and drained
cup quinoa
cup water
cup breadcrumbs
cup minced yellow bell pepper
2 tablespoons minced onion
1 large clove garlic, minced
1 teaspoons ground cumin
teaspoon salt
1-teaspoon hot pepper sauce
1 egg
3 tablespoons olive oil

1. Bring the quinoa and water to a boil in a saucepan.
Reduce heat to medium-low, cover, and simmer until
the quinoa is tender and the water has been
absorbed, about 15 to 20 minutes.
2. Roughly mash the black beans with a fork leaving
some whole black beans in a paste-like mixture.
3. Mix the quinoa, breadcrumbs, bell pepper, onion,
garlic, cumin, salt, hot pepper sauce, and egg into
the black beans using your hands.
4. Form the black bean mizture into 5 patties
5. Heat the olive oil in a large skillet
6. Cook the patties in the hot oil until heated
through, 2 to 3 minutes per side.
Sesame-Ginger Pork Tenderloin

1 cups soy sauce
cup water
cup vegetable oil
2 tsp ground ginger
1 tsp garlic salt
4 TBSP sesame seeds
1 (1ib) pork tenderloins

Whisk together soy sauce, water, oil, ginger, garlic
salt and sesame seeds. Place tenderloins in a shallow
dish and pour marinade over top. Cover and chill at
least 6 hours. Remove tenderloins from the
marinade, reserving marinade. Grill tenderloins over
high heat (400 to 500 degress) 10 minutes on each
side, basting with marinade occasionally during the
first 10 minutes. Creamy Italian Crockpot
chicken Pasta
Yields: 4-6 servings
1 Ib chicken, tenders
2 bay leaves
2 cloves garlic
1 onion
1 25 oz. marinara sauce
1 Ib pasta
1 tsp Italian seasoning
12 oz cream cheese

1. In a cold crockpot, place onion, garlic, chicken,
salt, pepper, marinara, cream cheese, Italian
seasoning and bay leaves
2. Cover and cook 3-4 hours or until chicken is very
tender and will shred easily. Stir to shred chicken
and melt cream cheese into the sauce. Toss with
hot, cooked pasta and serve.
a. Tip: Italian seasoning: basil, oregano
and thyme
Homemade vegetable soup
Yields: 20 people
2 Ibs round steak
46 oz tomato juice
2 10 oz can tomato soup
2 10 oz package of frozen mixed vegetables
2 10 oz package frozen soup vegetables
2 tablespoons sugar
14 beef boullion cubes

Cook steak in oil and minced garlic until browned.

Shred up the steak with a fork

Let simmer in 2 hours in 1 Qt. of water (stirring


Add the rest of the ingredients (tomato juice, tomato

soup, mixed veggies, frozen soup veggies, and sugar.
Let it simmer for another 2 hours. (Stirring
Nonnies Homemade meatballs and
3 tablespoons olive oil
1 whole onion
2 or 3 Italian sausage links
1 Ib ground sirloin
teaspoon salt
1 teaspoon pepper
teaspoon onion powder
3 teaspoon parsley
cup (plus 1 tablespoon) pecorino Romano
cup Italian bread crumbs
1 teaspoon oregano
1 teaspoon garlic powder
3 eggs

To Start:
Brown sausage in olive oil on low, remove sausage
and onion and set aside. Make sure to turn sausage
brown on both sides.

To mix the meat sauce

Mix together the ground sirloin, salt, pepper, onion
powder, parsley, pecorino romano, Italian bread
crumbs, oregano, garlic powder and eggs.

Mix well with hands, put the meat into the pot where
sausage was browned and stir constantly so the
meat doesnt stick. Add the sauce- 2 cans of Dei
Frattelli 28 oz all purpose Italian sauce. Add 1 cups
water, teaspoon salt, 1 teaspoon onion powder, 1
teaspoon garlic, teaspoon pepper. Boil the sauce
on low for 2 hours. Put the sausage back in when
sauce is done. Take out the sausage and smash with
fork. Put back in the sauce.
Shepherds Pie
For the potatoes:
1 pounds russet potatoes
cup half and half
2 ounces unsalted butter
teaspoon kosher salt
teaspoon freshly ground black pepper
1 egg yolk

For the meat filling:

2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 pounds ground lamb
1 teaspoon kosher salt
teaspoon freshly ground black pepper
2 tablespoons all purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
cup fresh or frozen corn kernels
cup fresh or frozen English peas

Peel potatoes and cut into inch dice. Place in a
medium saucepan and cover with cold water. Set
over high heat, cover and bring to a boil. Once
boiling, uncover, decrease the heat to maintain a
simmer and cook until tender and easily crushed with
tongs, about 10 to 15 minutes. Place half and half
and butter into a microwave-safe container and heat
in the microwave until warmed through, about 35
seconds. Drain the potatoes in a colander and then
return to the saucepan. Mash the potatoes and then
add the half and half, butter, salt and pepper and
continue to mash until smooth. Stir in the yolk until
well combined.

Preheat the oven to 400 degrees Fahrenheit.

While the potatoes are cooking, prepare the filling.

Place the canola oil into a 12 inch saut pan and set
over medium high heat. Once the oil shimmers, add
the onion and carrots and saut just until they begin
to take on color, approximately 3 to 4 minutes. Add
the garlic and stir to combine. Add the lamb, salt and
pepper and cook until browned and cooked through,
approximately 3 minutes. Sprinkle the meat with the
flour and toss to coat, continuing to cook for another
minute. Add the tomato paste, chicken broth,
Worcestershire, rosemary, thyme, and stir to
combine. Bring to a boil, reduce the heat to low,
cover and simmer slowly 10-12 minutes or until the
sauce is thickened slightly.

Add the corn and peas to the lamb mixture and

spread evenly into an 11 by 7-inch glass baking dish.
Top with the mashed potatoes, starting around the
edges to create a seal to prevent the mixture from
bubbling up and smooth with a rubber spatula. Place
on a parchment lined half sheet pan on the middle
rack of the oven and bake for 25 minutes or just until
the potatoes begin to brown. Remove to cooling rack
for least 15 minutes before serving.
Wild Mushroom Risotto
2 cloves garlic, smasked with heel of your heand
1 pounds assorted fresh mushrooms, such as
shiitake, oyster or cremini, cleaned and sliced
kosher salt
1 cup dries porcini mushrooms, soaking in 3 cups hot
1 cup dried porcini mushrooms, soaking in 3 cups hot
1 medium or 2 small onions, cut into inch dice
(about 1 cups)
2 cups carnaroli or Arborio rice
2 cups dry white wine
6 to 7 cups hot chicken stock
2 tablespoons butter
cup grated parmigiano
cup chopped chives

Chicken Stock:
3 (5 Pound) roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half, optional
20 springs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Coat a large saut pan generously with olive oil and
add the smashed garlic cloves. Bring to a medium-
high heat. When the garlic cloves have begun to
brown and are very aromatic remove and discard
them. Add the assorted fresh mushrooms to the pan
and season with salt. Saute the mushrooms until
they are soft and pliable. Turn off the heat and

Using your hand, carefully scoop the porcini

mushrooms out of the hot water. (At this point the
water should have cooled off significantly. If it is still
too hot for your hand, use a slotted spoon.) Pour the
top 2/3 of the mushroom water into another
container and reserve for use while making risotto.
Discard the bottom third. It contains a lot of sand and
dirt from the mushrooms. Puree the rehydrated
mushroom with a little of the reserved mushroom
water to make a smooth mushroom paste. This will
not look good but it will certainly taste good.

Coat a large saucepot abundantly with olive oil. Add

the onions and season generously with salt. Bring the
pot to a medium-high heat. Cook the onions, stirring
frequently until they are very soft and aromatic but
have no color. Add the rice and stir to coat with the
olive oil. Cook the rice for 2 to 3 minutes to toast,
stirring frequently. Add wine to cover the surface of
the rice and stir frequently until it has completely
absorbed. Add the reserved mushroom water and
then add the chicken stock until the liquid has
covered the surface of the rice. Stir frequently until
the stock has absorbed into the rice. Repeat this
process 2 more times. Check for seasoning, you
probably will need to add salt.

During the third addition of stock, add the reserved

sauted mushrooms and 2 tablespoons of the pureed
porcini mushrooms. When the stock has absorbed
into the rice and the rice is cooked but still al
dente, remove the pot from the heat. Add the butter
and cheese and whip until well combined. This will
set the perfect consistency of the rice. The rice
should flow and not be able to hold its shape and
look very creamy. Serve immediately garnished with

Directions for Chicken stock

Place the chickens, onions, carrots, celery, parsnips,
parsley, thyme, dill, garlic, and seasonings in a 16 to
20 quart stockpot. Add 7 quarts of water and bring to
a boil. Simmer, uncovered, for 4 hours. Strain the
entire contents of the pot through a colander and
discard the solids. Chill the stock overnight. The next
day, remove the surface fat. Use immediately or
pack in containers and freeze for up to 3 months.
Ultimate cheesecake
2 cups finely ground graham crackers (about 30
teaspoon ground cinnamon
1 stick unsalted butter, melted

1 pound cream cheese, 2 (8 oz) blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm lemon blueberry topping

Warm lemon blueberries

1 pint blurberries
1 lemon, zested and juiced
2 tablespoons sugar

For the Crust:
In a mixing bowl, combine the ingredients with a fork
until evenly moistened. Lightly coat the bottom and
sides of an 8-inch springform pan with non-stick
cooking spray.
Pour the crumbs into the pan and, using the bottom
of a measuring cup or the smooth bottom of a glass,
press the crumbs down into the base and 1 inch up
the sides. Refrigerate for 5 minutes.
For the filling:
In the bowl of an electric mixer, beat the cream
cheese on low speed for 1 minutes until smooth and
free of any lumps. Add the eggs, 1 at a time, and
continue to beat slowly until combines. Gradually add
sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically

scrape down the sides of the bowl and the beaters.
The batter should be well-mixed but not overbeaten.
Pour the filling into the crust-lined pan and smooth
the top with a spatula.

Set the cheesecake pan on a large piece of aluminum

foil and fold up the sides around it. Place the cake
pan in a large roasting pan. Pour boiling water into
the roasting pan until the water is about halfway up
the sides of the pan; the foil will keep the water from
seeping into the cheesecake. Bake for 45 minutes.
The cheesecake should jiggle (it will firm up after
chilling) so be sure not to overcook. Let cool in pan
for 30 minutes. Chill in the refrigerator, loosely
covered, for at least 4 hours. Loosen the cheesecake
from the sides of the pan by running a thin metal
spatula around the inside rim. Unmold and transfer
to cake plate. Choose topping to go over.
REESES Peanut Butter Temptations
Yield: 3-1/2 dozen cookies
o 40 REESES Peanut butter cups
o 1 stick butter, softened
o cup granulated sugar
o cup packed light brown sugar
o cup REESES creamy peanut butter (regular
peanut butter)
o 1 egg
o teaspoon vanilla extract
o 1-1/2 cups all purpose flour
o teaspoon baking soda
o teaspoon salt
o Heat oven to 365. Remove wrappers from
candies, Line small muffin cups with paper bake
o Beat butter, brown sugar, granulated sugar,
peanut butter, egg and vanilla until lights and
fluffy in large bowl. Stir together flour, baking
soda and salt; add to butter mixture, beating
until well blended. Shape dough into 1 inch balls,
place one in each muffin cup.
o Bake 10 to 12 minutes until puffed and lightly
browned. Immediately press peanut butter cups
onto each cookie. Cool completely in muffin pan.
Chocolate Chip Cookies
Yields: 3 dozen cookies
1 cups firmly packed brown sugar
stick Crisco baking sticks butter flavored
all-vegetable shortening
2 tablespoons milk
1 tablespoon vanilla extract
1 egg
1 cups all purpose flour
1 teaspoon salt
teaspoon baking soda
cup semi sweet chocolate chips
cup semi sweet mini chocolate chips

Heat over t0 375 degrees. Beat brown sugar,
shortening, milk and vanilla in large bowl on medium
speed with electric mixer until light and fluffy. Beat in

Combine flour, salt, and baking soda. Mix into

creamed mixture just until blended. Stir in chocolate
chips. Drop rounded tablespoonfuls of dough 3
inches apart onto ungreased baking sheet

Bake 8 to 10 minutes until lightly browned. Cool 2

minutes. Remove to wire rack to cool completely.