Adobo chicken

INGREDIENTS
1 cup soy sauce
1/2 cup white vinegar
5 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh ground pepper
3 bay leaves
3 pounds chicken thighs, bone in

DIRECTIONS
Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place chicken skin side down in pot and bring to a boil. Immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over and simmer for an additional 20 - 30 minutes then serve with steamed rice

Chicken, Mushrooms and Spinach

INGREDIENTS
1 tbsp olive oil
1 cup fresh parsley, chopped
2 whole boneless chicken breasts, skin on and split
Salt and pepper
1 small onion, chopped
10 white mushrooms, cut
1 cup dry white wine
2 tbsp balsamic vinegar
1 tbsp butter (optional)

DIRECTIONS
1.) Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.

2.) Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.


3.) Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.

4.) Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

Baked Cherry Tomatoes

INGREDIENTS
2 bunches mixed cherry tomatoes
salt and pepper
1 tbsp olive oil
2 ounces gruyere or parmesan cheese
1 garlic clove, minced

DIRECTIONS
1.) Heat oven to 400 degrees. Slice and discard the stem and top of each tomato; arrange the tomatoes in a baking dish. Season with salt and pepper, drizzle with salt and pepper.
2.) Combine grated cheese and garlic in a small bowl. Sprinkle mixture over tomatoes.

3.) Place in oven, bake until tomatoes are soft and crust is golden, 20 to 25 minutes.

Blueberry Hand Pies

INGREDIENTS
Crust: (I double this)
1 1/2 cup flour
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Filling: (enough for for about 12 pies)
4 cups blueberries, rhubarb, apples, berries, etc.
1 cup sugar (use more for tart fillings)
4 tbsp flour
1/2 tsp cinnamon
1 tsp lemon or orange juice

DIRECTIONS
1.) Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing.

2.) Divide your ball of dough into equal segments (about 8) and roll out into discs.

3.) Preheat oven to 425 degrees. Combine ingredients for filling in a mixing bowl.

4.) Add about 1/4 cup of the filling on top of each disc on one side, then fold the dough over the filling to create a crescent shape. pinch the seams and fold over. Place your pies on a baking sheet lined with parchment paper. Poke holed on the top of each pie.

5.) Bake at 425 degrees for 15 minutes, then remove and brush with an egg wash. Bake at 350 for an additional 15 minutes.

Root Beer Float

French Vanilla Ice Cream + Root Beer.

Iceberg Wedge Salad

Iceberg, blue cheese, cherry tomatoes, add bacon = yum.

Quick Pickled Beets

INGREDIENTS
A couple of bunches of beets, cleaned with greens removed
1 cup apple cider vinegar
1 cup sugar
1 cup water
1/2 cup slice red onions, if desired

DIRECTIONS
1.) Place the beets in a large pot with water just coming to the top of the beets. Parboil the beets, until tender when sticking a knife in them. Remove from heat and drain. Run the beets under cold water to easily remove the skins. Slice into 1/4″ inch rounds.

2.) In a medium-sized saucepan heat the water, sugar and vinegar. Stir until sugar has dissolved. Add sliced beets and red onions. Remove from heat and let sit for about 20-30 minutes or until room temperature. Divide beets out into containers for storing in the fridge. Beets will keep for about 10 days.

Mushroom Dill Orzo

INGREDIENTS
2 cups sliced Mushrooms
1 tsp minced Garlic
1-2 cups Orzo
1 cup frozen Peas
1-2 tbsp Cream Cheese
Add Chicken or Fish (if desired)

DIRECTIONS
1. Saute 2 cups of sliced mushrooms in a bit of oil with sliced garlic. Make sure to season with salt and set aside (feel free to add some white wine and/or butter if desired).

2. Cook a few hand-fulls of orzo in salted water, adding a cup of frozen peas during the last 5 minutes.

3. Drain orzo and peas and immediately add a few tablespoons of cream cheese and some cilantro infused oil. Mix everything together, add sauteed mushrooms with garlic, season with salt & pepper, top with fresh dill and serve immediately!

Roast Beef and Brie Sandwiches

INGREDIENTS
Sliced Roast Beef
Sliced Brie Cheese
Bread of Choice
Lettuce
Tomato

Assemble ingredients and enjoy! Also a good option for bruschetta :)

Chicken Souvlaki

INGREDIENTS
3 tablespoons olive oil
3 tablespoons lemon juice
Kosher salt and pepper
Cooked chicken, sliced
2 english cucumbers, sliced
1/2 sm sweet onion, thinly sliced
2 tablespoons chopped fresh dill
4 flat breads
1/2 cup Greek-style yogurt

INGREDIENTS
In a large bowl, combine the oil, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Fold in the chicken, cucumbers, onion, and dill.

Divide the chicken mixture evenly among the flat breads and serve with the yogurt.

Artichoke Pizzas

INGREDIENTS
Pita breads, split horizontally
3 tablespoons olive oil
1 jar roasted red peppers, sliced
1 jar artichokes, cut in half
1/4 cup basil leaves, chopped
1 1/2 cups shredded Cheddar
1/2 teaspoon dried oregano


DIRECTIONS
Heat broiler. Arrange the pita halves cut-side up on a broilerproof sheet pan. Drizzle with 2 tablespoons of the oil and broil until crisp, 2 to 3 minutes.

Top with the red peppers, artichokes, basil, Cheddar, and oregano. Broil until the cheese has melted, 2 to 3 minutes.

Shrimp with Tomatoes and Olives

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INGREDIENTS
1 box couscous or orzo
1 tablespoon olive oil
1 small onion, chopped
28-ounce can diced toms, drained
1 roasted red pepper, chopped
3/4 cup green olives
1/2 cup dry white wine
Kosher salt and pepper
1 pound medium shrimp, peeled and deveined

DIRECTIONS
Cook the couscous according to the package directions.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 4 minutes.

Add the tomatoes, roasted pepper, olives, wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Simmer, stirring occasionally, until slightly thickened, 4 to 6 minutes.

Add the shrimp, cover, and cook until the shrimp are cooked through, 3 to 5 minutes. Serve with the couscous.

Pot Sticker Salad

INGREDIENTS
Frozen pot stickers
Sugar snap peas, trimmed
2 medium carrots, sliced
1/2 cup soy sauce
1 tablespoon sesame oil
1/4 pound bean sprouts
Roasted peanuts, chopped
2 scallions, sliced

DIRECTIONS
Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large skillet with 1/2 inch of water). Bring the water to a boil.

Place the pot stickers in the basket (or skillet), cover, and steam for 4 minutes. Add the snap peas and carrots, cover, and steam until the pot stickers are cooked through and the vegetables are tender, 4 to 6 minutes.

Meanwhile, in a small bowl, combine the soy sauce and sesame oil. Divide the bean sprouts among bowls and top with the pot stickers and vegetables. Sprinkle with the peanuts and scallions. Serve with the sauce.

Blackberry Cobbler

INGREDIENTS
1/2 cup (1 stick) unsalted butter
4 cups fresh blackberries
1 cup sugar, plus more for sprinkling
1 cup all-purpose flour
2 teaspoons baking powder
Pinch of fine sea salt
1 cup whole milk
1 teaspoon pure vanilla extract
Whipped cream or ice cream, for serving

DIRECTIONS
1. Preheat oven to 350 degrees.

2. Melt butter in a large cast-iron skillet or ovenproof baking dish, in the oven, 5 to 7 minutes.

3. Meanwhile, place blackberries in a large bowl. Using a potato masher, mash blackberries to release their juices. If blackberries are tart, sprinkle with sugar.

4. In another large bowl, whisk together flour, baking powder, and salt. Add 1 cup sugar, milk, and vanilla extract; mix until well combined. Remove skillet from oven and add melted butter to flour mixture; stir to combine. Pour mixture into skillet and pour blackberries and their juices into the center.

5. Transfer skillet to oven and bake until top is golden brown and a cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream.