Recipes

• 1/2 cup brown sugar
• 2 tablespoons paprika
• 1 tablespoon smoked paprika
• 1 tablespoon black pepper
• 1 tablespoon kosher salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon mustard powder
• 1/4 teaspoon cayenne pepper

1/3 cup on lightly oiled wings or drums. Bake @ 400 for 45 minutes or air fry @ 400 for 20 minutes (in either case, flip halfway).

• 1 tablespoon chili powder
• ½ tablespoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon coarse ground black pepper
• ¼ teaspoon crushed red pepper flakes
• Mix with 1/2c tomato sauce.

• 1 tablespoon olive oil
• 1/4 cup finely diced onion
• 1/2 teaspoon ground cumin
• 1/2 cup ketchup, try our homemade ketchup recipe
• 1 tablespoon hot chili sauce (suggestion Sriracha)
• 2 tablespoons light brown sugar
• 1 tablespoon apple cider vinegar
• Salt and ground pepper, to taste

• ½ cup butter
• 1 ½ cups heavy whipping cream
• 2 teaspoons garlic minced
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 2 cups freshly grated Parmesan cheese

Instructions

1. Add the butter and cream to a large skillet
2. Simmer over low heat for 2 minutes
3. Whisk in the garlic, Italian seasoning, salt, and pepper for one minute
4. Whisk in the Parmesan cheese until melted
5. Serve immediately

• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 teaspoons bouillon (beef, chicken, veggie, …)
• ¼ – ½ teaspoon crushed red pepper
• 1 tablespoon dried parsley
• 4 tablespoons butter

Instructions:

1. Melt butter in pot
2. Add water per instructions for rice
3. Add all ingredients and stir
4. Add rice and cook per instructions

• 1kg Frozen Hash Browns
• 500mL Sour Cream
• 1 Cup Shredded Cheddar Cheese
• 1/2 Cup Chopped Onion
• 1 Cup Melted Butter, Divided
• 1 Can Cream of [Mushroom or Celery] Soup
• Salt & Pepper
• 1 Bag Regular Potato Chips (I use Lay’s Original)

Instructions:

1. Preheat oven to 325
2. Grease 9×13 pan or casserole dish
3. Mix hashbrowns, sour cream, cheese, and onion
4. In a separate bowl, mix soup, 1/2 cup melted butter, salt & pepper
5. Layer hashbrown mixture then top with soup mixture
6. Crush the chips and mix with 1/2 cup melted butter and top
7. Back at 325 for approximately 75 minutes, or until golden brown

• 3/4 cups of milk, lukewarm (like for a baby bottle)
• 2.5 cups flour to start, add more for desired dough consistency
• 2.5 tablespoons of melted margarine (or butter) cooled to add to the milk and beaten egg
• 1 large beaten egg (or 2 eggs will work too)
• 2 teaspoons salt (more if using unsalted margarine or butter)

Instructions:

1. Sift flour and salt together into a large bowl. Make a hill with the flour and form a hole. Beat egg, add to milk along with the melted margarine.  Pour the milk, egg, margarine mixture in a thin stream and work into the flour. Mix well and knead gently until mixed. Rest under a damp tea towel for 15 minutes
2. Adjust consistency of the dough by adding more flour if the dough is too sticky (sometimes a short rest will make the dough less sticky, too). If the dough is too dry or crumbly, work in a small amount of water, or a few drops of vegetable oil
3. For convenience, the dough may be mixed using a food processor, but the pierogi may be less tender and quantities may require slight adjustments
4. Roll dough thinly as you would pasta dough
5. Cut out squares. Place a spoon of filling on one side; fold the other side over the filling and pinch to seal making a triangle. If pierogi are not sealing well, paint the edges with beaten egg white or water
6. Pierogi may be filled with literally anything you want
7. Once formed, the pierogi are placed on flour-dusted waxed paper lined cookie sheets to be frozen individually (to avoid their sticking together when bagged and kept in the freezer). The pierogi can be put into a big pot of boiling  water (a few at a time), until they float plus a few minutes longer (similar to pasta), to be eaten right away
8. Remove pierogi from the boiling water using an slotted spoon to strain them and then put each pierog into a casserole dish with a lid that has melted slightly brown butter in the bottom.  Keep adding pierogi and melted butter to keep the pierogi from sticking together 
9. Serve with sour cream and mushroom sauce or bacon and plain Greek yogurt or whatever dip you find hip

• 4 cloves garlic minced
• 2 tablespoons sesame seed oil
• 6-7 cups coleslaw mix
• 1-2 tablespoons sriracha
• 2 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/2 teaspoon white sugar (or Splenda for low carb)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon toasted sesame seeds
• 2-3 tablespoons green onion chopped

Instructions: 

1. In a large skillet, fry the ground beef until cooked and no longer pink. Drain and return to the stove.
2. Push the ground beef to the side and add the sesame seed oil in the space. Add in the garlic and fry for 2-3 minutes, then mix into the ground beef.
3. Add in the coleslaw mix. Drizzle with sriracha, vinegar, soy sauce and sprinkle with the sugar, salt and pepper. Fry for another 5 minutes until the cabbage is wilted to your liking.
4. Plate, then sprinkle with the toasted sesame seed and green onions.

• 1 ½ heads butter (Boston) lettuce
• ¾ (227 g) block cheddar cheese
• 710 ml chicken or vegetable broth
• 1.36 kg chicken thighs, boneless skinless
• 1 ½ English cucumbers
• 1 ½ jalapeño peppers
• 1 ½ cups plain Greek yogurt
• ½ medium red onion
• 12 small corn tortillas
• 3 tomatoes
• Apple cider vinegar
• Black pepper
• Dill, dried
• Extra virgin olive oil
• Garlic powder
• Hot sauce
• Mayonnaise
• Paprika
• Salt

Instructions:

1. Preheat oven to 175°C (350°F).
2. Place broth in a large pot and bring ta a boil over high heat.
   • 710 ml chicken or vegetable broth
3. Meanwhile. drizzle both sides of the tortillas with oil and sprinkle with salt; divide between two baking sheet pans. Place in the oven (it doesn’t have to be fully heated), and bake flipping halfway through, until tortillas are golden brown and crispy, 10-15 minutes. Remove from oven.
   • 12 small corn tortillas 2 tbsp extra virgin olive oi 34 tsp salt
4. Once the liquid is boiling, add chicken to the pot and reduce heat to medium-low. Cover and cook unti chicken is cooked through, about 15 minutes. Remove from heat.
   • 1.36 kg chicken thighs, boneless skinless
5. While the chicken is cooking, wash and dry the fresh produce.
   • 3 tomatoes
   • 1 ½ English cucumbers
   • 1 ½ jalapeño peppers
   • 1 ½ heads butter (Boston) lettuce
6. Small dice tomatoes. Place in a medium bowl.
7. Trim and quarter cucumbers engthwise, then cut crosswise into bite-sized pieces. Add to the bow with the tomato.
8. Quarter jalapeño peppers lengthwise, seed and remove ribs with a spoon to reduce spice level. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)
9. Peel, halve, and mince onion. Add to the bowl, along with salt and pepper, then stir to combine the salsa. Set aside.
   • 1 medium red onion
   • 3 tsp salt
   • ¾ tsp black pepper
10. When the chicken is done, transfer to a large bowl. Using two forks, shred the chicken into bite-sized pieces.
11. Coarsely grate cheese. Add to the bowl with the chicken, along with yogurt, hot sauce, and spices. Stir to combine and set aside.
    • ¾ (227 g) block cheddar cheese
    • ¾ cup plain Greek yogurt
    • 3 tbsp hot sauce
    • 1 ½ tsp garlic powder
    • ¾ tsp paprika
    • 1 ½ tsp salt
    • ¾ tsp black pepper
12. Place additional yogurt, vinegar mayo, and spices in a small bowl then stir to combine the ranch dressing. Add water, 1 tablespoon at a time, if needed, to reach a drizzling consistency. Set aside.
    • ¾ cup plain Greek yogurt
    • 2 tbsp apple cider vinegar
    • 1 ½ tbsp mayonnaise
    • 1 ½ tsp dill, dried
    • 1 ½ tsp garlic powder
    • ¾ tsp salt
    • ¾ tsp black pepper
13. Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.
14. To serve, divide crispy tortillas between plates; top with Buffalo chicken, lettuce, and salsa. Drizzle with ranch dressing and enjoy!

• 2 lbs lean ground turkey
• 1/2 teaspoon olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 2 bay leaves
• 1 1/2 tbsp cumin
• 1 tsp oregano
• 2 15 oz cans white northern or navy beans, rinsed and drained
• 15 oz can pumpkin puree, or homemade
• 4.5 oz can chopped green chili
• 2 cups low sodium chicken broth
• kosher salt and pepper to taste
• chopped cilantro, red onion, or chives for topping
• yogurt or low-fat sour cream for topping, optional

Instructions:

1. Heat a large skillet over high heat and lightly spray with oil.
2. Add meat and cook, breaking it up until white, about 5 minutes. Transfer to the crock pot.
3. Add oil to the skillet, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Transfer to crock pot.
4. Add beans, pumpkin puree, green chilies, broth, chili powder, oregano, and bay leaves. Cover and cook on high for 4 hours or low for 8 hours.
5. Remove bay leaves and adjust seasoning to taste before serving.

• 1 large onion
• 5 cloves of garlic
• 3″ piece of ginger peeled and roughly chopped
• 2 Tbs curry powder
• 2 tsp cumin
• 2 tsp turmeric
• 1 tsp chili powder
• 1/ tsp sugar
• 3 cups dry lentils (brown or green)
• 1 28oz can of diced tomatoes
• 1 can coconut milk
• 1/4 cup fresh cilantro
• fresh lemon to serve

Instructions:

1. Soak lentils for 10 minutes in water and drain
2. Combine onion, garlic, ginger and spices in the food processor – blend to paste
3. Add drained lentils with 6 cups of water into the slow cooker
4. Add spice paste
5. Add can of tomatoes
6. Stir until mixed
7. Cook on low for 8 hours, high for 4 hours
8. When done cooking add coconut milk and cilantro
9. About half way through taste and add salt to taste

• 8 ounces bow tie pasta
• 4 tablespoons butter
• 1 tablespoon minced garlic
• 8 ounces fresh baby spinach
• 1 teaspoon dried basil
• salt and fresh ground black pepper, to taste
• fresh Parmigiano-Reggiano shavings, for garnish
• 2 ounces cream cheese, room temperature
• ¼ cup milk

Instructions:

1. Prepare pasta following the directions on the package.
2. Melt the butter over medium heat in a large skillet or Dutch oven.
3. Add garlic and continue to stir and cook until fragrant, about 30 seconds.
4. Add spinach; season with salt, pepper, and basil, and cook until spinach is wilted, about 1 to 2 minutes. Depending on the size of your skillet, you might have to cook the spinach down in batches.
5. Drain the cooked pasta and add it to the spinach mixture; add the cream cheese and milk.
6. Mix and stir until everything is well incorporated, and the cream cheese is melted.
7. Taste for seasonings and adjust accordingly.
8. Top with fresh Parmigiano-Reggiano shavings.