Sarah's Delicious Recipes
A Guide to Not Starving

Summary: Simple food for simple tastes

Ingredients:

• 2 chicken breast (1 per person)
• (Optional) Spices to taste

Instructions:

1. Cut chicken into small cubes (about 1cm on each size depending on preference)
2. Heat skillet at medium
3. Spray non-stick or add cooking oil
4. Put chicken in pan
5. (Optional) Season chicken with spices of choice
6. Stir occasionally, until chicken is white and cooked through

Summary: Known as Henning chicken

Ingredients:

• 2 chicken breasts (1 per person
• BBQ Rub or BBQ sauce to taste
• Salt to taste
• Pepper to taste

Instructions:

1. Preheat oven to 350 degrees F
2. Wash the chicken and cut off fatty pieces.
3. Cover chicken in marinade of choice (for you, BBQ sauce)
4. Place chicken in foil covered baking dish
5. Add salt and pepper to taste
6. Place in oven and time for 14ish minutes
7. Flip and cook for another 14ish minutes

Summary: Known as grilled Henning chicken

Ingredients:

• 2 chicken breasts
• Favorite bbq sauce

Instructions:

1. Marinate chicken breasts in bbq sauce of choice for at least 12 hours
2. Put grill on medium heat
3. Place chicken on grill, turning over every 5-10 minutes
4. Cut into chicken at 25 minute mark, cooking longer if needed

Summary: A mystery to all

Ingredients:

• 4 thin boneless, skinless cutlets, 4 oz each
• 1/2 teaspoon kosher salt
• 1/4 cup all purpose flour†
• 1/2 teaspoon butter
• 1 1/2 teaspoons olive oil
• 2/3 cup reduced sodium chicken broth
• 1 tbsp fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 4 thin slices low sodium deli ham, I use Boar’s Head (3 oz total)
• 4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
• Chopped fresh parsley, for garnish

† All purpose gluten-free flour works well here.

Instructions:

1. Season chicken with salt and pepper, to taste
2. Place the flour in a shallow dish
3. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour
4. In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
5. Heat a large nonstick skillet over medium-high heat
6. Melt the butter
7. Add 1 teaspoon of the olive oil and half of the chicken
8. Cook 2 minutes on each side, until slightly golden, then transfer to a dish
9. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side
10. Set aside on a dish with the other pieces of chicken
11. Reduce the heat to medium-low, add the chicken broth mixture.
12. Whisk scraping up any bits stuck to the pan
13. Simmer 2 minutes to reduce slightly
14. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss
15. Cover the skillet and simmer medium-low for 3-4 minutes until the cheese melts
16. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

Reference: http://www.skinnytaste.com/2016/01/skillet-chicken-cordon-bleu.html

Summary: A school year staple

Ingredients:

• 3 chicken breasts
• 1-3 sweet potatoes
• Bundle of asparagus
• Salt to taste
• Pepper to taste
• Paprika to taste
• Onion Powder to taste
• Garlic Powder to taste
• Olive Oil

Instructions:

1. Preheat oven to 400 degrees F
2. Place chicken on baking sheet, drizzle with olive oil
3. Season with dashes of salt, pepper, paprika, onion powder, and garlic powder
4. On a separate baking sheet, put asparagus and sweet potatoes
5. Drizzle with olive oil, salt, and pepper
6. Put both baking sheets into oven for 25-30 minutes

Summary: Lunch for the entire week plus more!

Ingredients:

• 1 pound boneless, skinless chicken breasts (about 2 large breasts)
• 2 tbsp of olive oil
• 3 tsp of onion powder
• 3 tsp of garlic powder
• 4 tsp of chili powder
• 3 tsp of cumin
• 1.5 tsp of kosher salt
• Freshly ground pepper to taste
• 4 cups of low-sodium chicken broth
• 1 15 oz can of diced tomatoes, drained
• 1 14 oz can of black beans, drained and rinsed
• 2 3/4 cups of brown or white rice
• 1 1/2 cups of shredded Mexican cheese

Instructions:

1. Place chicken breasts in slow cooker
2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, onion powder, garlic powder, chili powder, cumin, salt and pepper
3. Cook on low for about 3 hours
4. Remove chicken breasts from slow cooker, shred, and add back in
5. Turn slow cooker to high and stir in instant rice and black beans
6. Let cook 2 hours on high, or until rice is tender
7. Top with cheese and let cook a few minutes longer until cheese is melted
8. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole

Summary: No tomatoes, just for our favorite picky eater… Brian!

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 1/2 tsp adobo salt
• 1 1/4 tsp ground cumin
• 2 cups of jarred salsa verde
• 3/4 cup shredded pepper jack cheese
• 1/2 tsp chili powder
• 1/4 tsp kosher salt
• Olive oil spray
• 18 corn tortillas (homemade or store-bought)

Instructions:

1. Season chicken with adobo and 3/4 tsp of cumin.
2. Place in crock pot and top with 1/2 cup of salsa verde
3. Cover and cook on low for 4 hours
4. When chicken in almost done, reheat oven to 400 degrees F.
5. When cooked, place chicken on plate and shred using two forks.
6. Transfer chicken to large mixing bowl and add cheese, chili powder, salt, and remaining cumin. Mix well.
7. Line 2 large nonstick baking sheets with foil and spray with oil
8. Make sure the tortillas are warm and pliable. Taking one tortilla on a clean plate, scoop 2 tbsp of the chicken filling in the bottom third of the tortilla. Then wrap the tortilla and place seam side down on the baking sheet.
9. Once all are rolled, spray the tops with olive oil
10. Bake for about 15 minutes, or until golden brown.
11. Serve with the rest of the salsa verde and enjoy!

Summary: One of Alex's favorite weeknight dinners.

Ingredients:

• 2 heads of broccoli, cut
• 2/3 cup chicken broth
• 1/2 cup gluten free flour
• 4 thin chicken breasts
• Salt
• Black pepper
• 1/2 tsp unsalted butter
• 1 tsp of olive oil
• 1/2 lemon juice
• 4 thin slices of mozzarella cheese

Instructions:

1. Cook the broccoli in the steamer or in the oven to your liking.
2. In the meantime, whisk together the chicken broth and 1 tbsp of flour. Set aside.
3. Place the remaining flour in a shallow dish.
4. Season the chicken with salt and pepper and then dredge with flour.
5. Heat a skillet over medium-high heat, adding butter and olive oil. Add the chicken once hot and cook until done.
6. Reduce the heat to medium-low and remove the chicken. Whisk in the broth and flour mixture with lemon juice until it begins to simmer and then mix for another 2 minutes.
7. Add chicken and top with broccoli and a slice of mozzarella cheese. Cook until cheese is melted.
8. Enjoy! I like adding the sauce it cooks in on top of my chicken.

Summary: More flavor than Henning chicken.

Ingredients:

• Olive Oil Spray
• 3 lemons
• 4 chicken breasts, boneless and skinless
• 1 lb of baby red potatoes, cut in 1/4" thick slices
• 6 carrots, sliced to your liking
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 1/4 tsp kosher salt
• 1 tsp garlic powder
• Black pepper
• Feta Cheese

Instructions:

1. Line a large baking sheet with foil and spray with olive oil. Preheat the oven to 450 degrees F.
2. In a large bowl, combine the chicken, carrots, and potatoes. Add juice from half of a lemon, olive oil, oregano, 1 tsp of salt, the garlic powder, and pepper. Make sure it is well mixed.
3. Spread the chicken, carrots, and potato mixture on the baking sheet and add lemon slices from 1 1/2 lemons.
4. Bake for about 15 minutes, then flip the potatoes and carrots. Bake for another 15 minutes.
5. Remove from oven and squeeze half a lemon over everything and sprinkle with feta cheese.
6. Enjoy!

Summary: An easy meal

Ingredients:

• 2 chicken breast (1 per person)
• Olive oil or vegetable oil
• 2 TB dried oregano
• 2 TB dried thyme
• 2 TB dried basil
• 2 TB garlic powder
• Generous pinch of salt
• Generous pinch of pepper

Instructions:

1. Preheat oven to 425 degrees F
2. Wash the chicken and cut off fatty pieces.
3. Cover chicken lightly in olive oil
4. Rub mixture of dry spices
5. Place chicken in foil covered baking dish
6. Place in oven and time for 20ish minutes
7. Flip and cook for another 20ish minutes

Summary: Perfect dish to come home to after a strenuous hike!

Ingredients

• 3 tablespoons light brown sugar
• 2 teaspoons hot paprika
• 1 teaspoon mustard powder
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
• 2 teaspoons vegetable oil
• 1/2 cup apple cider vinegar, plus more to taste
• 3 tablespoons tomato paste
• 6 potato buns
• Barbecue sauce

Instructions:

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
2. Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.
4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pulled-pork-sandwiches-recipe.html?oc=linkback

Summary: Another recipe!! Quick and easy and good for a tasty dinner on a budget!

Ingredients:

• 2 thin pork chops
• Olive oil (for cooking and sweet potatoes)
• 2 tablespoons crushed garlic
• Salt
• Pepper
• 2 sweet potatoes
• Head of broccoli
• Red Wine Vinegar (1 tablespoon)
• Garlic powder
• Paprika (dash)

Instructions:

1. Preheat oven to 400 degrees F
2. Wash and cut the sweet potatoes into cubes
3. Wash and cut the head of broccoli into edible pieces
4. Place sweet potatoes onto baking sheet, drizzle with olive oil, salt, and pepper
5. Mix the sweet potatoes all around to make sure they're covered
6. On other baking sheet, drizzle broccoli with olive oil, red wine vinegar, salt and pepper. Repeat step 5 but with broccoli
7. Place in oven for 25-40 minutes
8. Prep pork chops with salt, pepper, and onion powder
9. Heat pan with olive oil and garlic until pan is sizzling
10. Place pork chops into pan, any garlic not underneath the chops put on top of the chops
11. Turn over after a few minutes
12. Keep turning every few minutes until cooked through
13. ENJOY!

Summary: Costco sells pork tenderloins in four packs, which help keep costs low.

Ingredients:

• 1.5 lb pork tenderloin
• 1.5 tbsp olive oil
• 4 cloves of garlic
• Salt to taste
• Pepper to taste
• 1 tsp onion powder
• 1/2 tsp paprika
• Splash of apple cider vinegar

Instructions:

1. Preheat oven to 350 F
2. Mix together olive oil, garlic, salt, pepper, onion powder, paprika, and apple cider vinegar in bowl
3. Cover tenderloin with mixture
4. Bake for 45 minutes

Summary: Fall off the bone deliciousness!

Ingredients:

• Rack of ribs
• 2 tbsp Salt
• 1.5 tbsp Pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp paprika
• 1.5 tbsp brown sugar
• Dash of red pepper
• 1 Yellow Onion
• 4 Cloves of Garlic
• Water
• BBQ Sauce of choice to taste

Instructions:

1. Pull membrane off back of ribs
2. Mix together salt, pepper, onion powder, garlic powder, paprika, brown sugar, and red pepper into a rub
3. Rub ribs with the rub
4. Put ribs into crock pot and cover with water
5. Put chopped onion and diced garlic into crock pot
6. Cover and cook for 8-9 hours on low
7. Take out of crock pot
8. Cover in BBQ Sauce
9. Put in oven for 10-20 minutes
10. Enjoy!

Summary: A twist on a classic!

Ingredients:

• 1 lb Pork Tenderloin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3-4 cloves of crushed garlic
• 1 sliced jalapeno
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• White or Brown Rice
• Thinly sliced cucumber
• Thinly Sliced Jalapeno
• Cilantro Leaves (optional)

Instructions:

1. Season pork with salt and pepper
2. In a small bowl, mix garlic, jalapeno, soy sauce, and brown sugar.
3. Put Pork in the slow cooker, cover with the sauce mixture, and cook on high for 7-8 hours
4. Make rice in rice cooker to your choosing
5. Put together bowls!
6. Enjoy!

Summary: For all the carnivores!

Ingredients:

• 1 steak per person (New york strip, roughly 1 inch thick)
• Salt to taste
• Pepper to taste
• Olive Oil

Instructions:

1. About a half-hour before cooking, take the steak out of fridge
2. Coat it in olive oil
3. Sprinkle salt and pepper over it, then rub it in on both sides to taste
4. Wait about half-hour for steak to warm up
5. Heat cast iron on medium until hot
6. Place steak on cast iron
7. Wait 3 minutes (For medium rare)
8. Flip steak
9. Wait 3 minutes (For medium rare)
10. Place steak on tin foil and wrap
11. Wait two minutes and then serve

Summary: For when you want whiskey, but you don't want to drink it!

Ingredients

• 1/3 cup honey
• 3/4 cup packed light brown sugar
• 1/2 cup bourbon
• 1/4 cup soy sauce
• 1/3 cup Worcestershire sauce
• 1/2 tsp red pepper flakes
• 1/2 tsp ginger
• 1 tsp of sesame oil (or seeds)
• Dash of onion powder
• Dash of salt and pepper
• 3 cloves garlic minced
• 2 pounds steak (rib-eye sirloin, or fillet), cut into chunks
• 2 tbsp vegetable oil
• 3 tbsp butter divided
• 1 (6-ounce) package mushrooms cut in quarters

Instructions:

1. In a medium bowl, whisk together honey, brown sugar, bourbon, soy sauce, Worcestershire sauce, red pepper flakes, ginger, sesame oil, onion powder, salt, pepper, and garlic. Pour into a large ziptop bag. Add steak cubes and refrigerate for 2 to 4 hours.
2. Heat vegetable oil and 2 tablespoons butter in a cast iron pan over medium-high heat.
3. Add steak. You will probably need to cook it in two batches because you don't want to crowd the pan. Cook until seared on all sides. Remove from pan. Add remaining butter to pan and cook mushrooms until browned.

Summary: A great protein rich snack to get you through a hike or work day!

Ingredients:

• 2 lbs lean flank steak
• 2/3 cup Worcestershire sauce
• 2/3 cup soy sauce
• 1 tbsp honey
• 2 tsp black pepper
• 2 tsp onion powder
• 1 tsp red pepper flakes
• 1 tsp liquid smoke

Instructions:

1. Cut the flank steak against the grain into 1/4" thick peices
2. Combined all other ingredients in a bowl, and then cover the meat with marinade either in a bowl or sealed bag
3. Let marinade for 2-24 hours
4. Place pieces of steak on the dehydrator sheets. Turn machine on and cook for 12 hours
5. The meat will be done when a piece cracks when bent, but does not break in half.
6. Enjoy!

Summary: Baah, just like Dish Dash!

Ingredients:

• 3/4 cup olive oil
• 2/3 cup fresh lemon juice
• 6 large garlic cloves, minced
• 2 tablespoons chopped fresh mint
• 4 teaspoons salt
• 4 teaspoons grated lemon peel
• 2 teaspoons ground black pepper
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 2 pounds well-trimmed boneless leg of lamb, cut into 1.5 inch blocks
• 3 peppers (yellow, orange, red, or green), cut into large pieces
• 2 sweet red onions, cut into large pieces
• Bamboo or metal skewers

Instructions:

• Mix all the ingredients (olive oil, lemon juice, garlic, mint, salt, lemon peel, pepper, coriander, and cumin) in a large bowl
• Put 1/2 cup of the mixture off to the side in a small bowl and refrigerate for the veggies
• Put the lamb in the large bowl of marinade for at least two hours
• When the marinading is done, skewer the meat
• Skewer the veggies and cover with the reserve mixture
• salt and pepper everything
• Grill on high until done (1 minute per side more of less)
• Enjoy!!

Summary: Another great staple!

Ingredients:

• Brine
  • 1 cup of kosher salt
  • 1/2 cup brown sugar
  • 1 gallon vegetable stock
  • 1 tbsp black peppercorns
  • 1 1/2 tsp tsp allspice berries
  • 1 1/2 tsp chopped candied giner
  • 1 gallon of heavily iced water
  • Beer brewing bucket with lid and tap
  • Brining Bag
  • 10 lbs of ice
• For the Bird
  • 1 Apple, sliced
  • 1 onion, sliced
  • 1 cinnamon stick
  • 1 cup of water
  • rosemary
  • sage
  • canola oil
  • butter
• The bird
  • 12-16 pound unfrozen turkey

Instructions:

1. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
2. Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
3. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
4. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
5. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
6. Add butter underneath the skin of the turkey as well.
7. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Reference: Based on Alton Brown's recipe

Summary: Great quick weeknight dinner for fish fans!

Ingredients:

• 1 lb salmon
• 1 tbsp butter
• 1 tbsp cajun spices

Instructions:

1. Preheat oven to 425 degrees
2. Take glass pyrex and cover in tin foil
3. Place Salmon on tin foil and cover in melted butter.
4. Sprinkle generously with cajun spice.
5. Cook Salmon for about 15 minutes. (Veggies may take longer)

Summary: Easy main course that can be served with just about anything.

Ingredients:

• 1lb Pre-cooked jumbo shrimp
• 2 garlic cloves
• 1 tbsp olive oil
• Salt to taste
• Pepper to taste
• Onion powder to taste

Instructions:

1. Wash shrimp when home
2. In pan heat up oil and garlic
3. Put Shrimp in pan and add salt, pepper, and onion powder
4. Cook for roughly 5-7 minutes
5. Serve with favorite vegetable or potatoes

Summary: Simple meal that feeds many.

Ingredients:

• 12-20 already cooked large shrimp, defrosted and tails cut
• 1 onion, diced
• 3 bell peppers, cut into thin strips
• One bag of broccoli, carrots, and snow pea mix
• 1 package of thin rice noodles, cooked to package instructions.
• 1 tbsp of olive oil
• 1/2 tsp sesame seed oil
• 3-4 tbsp soy sauce
• Drizzle of honey
• Sriracha to taste
• Dash of ginger
• Salt and pepper to taste
• 3-5 cloves of garlic, crushed

Instructions:

1. Heat up olive oil in wok and add onion and garlic on medium heat with salt and pepper
2. After garlic and onion is fragrant and soft, add rest of vegetables
3. As they start to get soft and cooked, add shrimp.
4. As the shrimp heats up, add ginger, honey, sesame seed oil, soy sauce, and Sriracha.
5. Once it is mixed well, add the rice noodles, and more soy sauce to taste.
6. Enjoy!

Summary: A quick and easy weeknight dinner!

Ingredients:

• 3 Portobello mushrooms
• 1/2 sweet onion, diced
• Olive oil
• 3/4 package of cream cheese
• 1 egg
• 1/3 cup of breadcrumbs + 2 tablespoons
• 1/2 cup grated Parmesan cheese
• 1 teaspoon bays seasoning
• 1 8 oz can of lump crab meat
• Dash of paprika
• Italian seasoning to taste
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400 degrees
2. Sauté diced onion in olive oil with a little bit of salt. Set aside.
3. Whip cream cheese until soft and add egg, breadcrumbs, Parmesan cheese, bays seasoning, and Italian seasoning
4. Add crab meat and onions to mix
5. Line casserole dish with foil
6. Remove stems from the caps and place on cooking dish and fill the caps with the crab cake filling
7. top with more parmesan cheese and paprika
8. Put in oven for 25 minutes, or until cheese is bubbly
9. Enjoy!

Summary: Basil fans will love this easy Italian staple!

Ingredients:

• 1 Box of Penne
• 2 chicken breasts (about 1lb)
• Pesto

Instructions:

1. Bring water to a boil
2. Cook pasta about 10 minutes
3. While pasta is cooking make Simple Skillet Seared Chicken
4. Make Pesto
5. Once pasta is strained, mix Pasta, Pesto, and chicken in a Bowl
6. Serve

Summary: Delicious Italian classic, loved by all!

Ingredients:

• 1 pound dry spaghetti
• 2 tablespoons extra-virgin olive oil
• 4 ounces pancetta or slab bacon, cubed or sliced into small strips
• 4 garlic cloves, finely chopped
• 2 large eggs
• 1 cup freshly grated Parmigiano-Reggiano, plus more for serving
• Freshly ground black pepper

Instructions:

1. Prepare the sauce while the pasta is cooking. The pasta must be hot so the egg cooks properly
2. Bring a large pot of salted water to a boil
3. Add the pasta and cook for 8 to 10 minutes or until Al Dente
4. Drain the pasta well and keep some water to the side
5. Heat olive oil in a deep skillet over medium flame
6. Add the pancetta and cook for about 3 minutes, until the bacon is crisp and the fat is rendered
7. Toss the garlic into the fat and cook for less than 1 minute to soften
8. Add the hot spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat
9. Beat the eggs and parmesan together in a mixing bowl, stirring well to prevent lumps from forming
10. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, mixing quickly until the eggs thicken, but do not scramble
11. Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency
12. Season the carbonara with several turns of freshly ground black pepper and salt to taste

Summary: A naturally gluten-free and tasty noodle dish!

Ingredients:

• 6 medium zucchini
• 1/4 teaspoon salt
• 2 tablespoons.olive oil
• 3 cloves garlic
• Bolognese Sauce

Instructions:

1. Prepare Zoodles:
   1. Cut zucchini into zoodles using a spiralizer
   2. Place the spiralized zucchini in a colander and toss with the salt until coated
   3. Place colander in a shallow bowl for 20-30 minutes while zoodles release their moisture
   4. Pat dry with paper towels
2. Make Bolognese Sauce
3. Cook Zoodles:
   1. When the zoodles are ready to cook, pat them with paper towels
   2. Heat 2 tablespoons of olive oil in another skillet.
   3. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes
   4. Add zoodles (zucchini), and cook about 2 minutes
   5. Stir and cook for one more minute
   6. Let the zoodles sit for a few minutes to allow any excess water to be released
   7. Drain and transfer to a bowl.
4. Pour bolognese sauce over drained zoodles and gently toss
5. Top with grated parmesan cheese and serve immediately.

Summary: For when you're tired of pasta!

Ingredients:

• 1 large spaghetti squash
• 1 lb chicken
• 1 15 oz can quartered artichoke hearts
• 2 cups spinach
• 3 cloves garlic
• 1/2 cup chicken broth
• 2 tbsp corn starch
• Salt and pepper to taste
• Olive oil
• 2 tbsp butter
• 3 tbsp cream cheese
• 1/3 cup plain greek yogurt
• 1/2 cup milk
• Mozzarella cheese to taste
• Parmesan to taste

Instructions:

For the Spaghetti Squash:

1. Preheat oven to 425 degrees
2. Cut one large spaghetti squash in half, lengthwise. Discard seeds
3. Drizzle olive oil in each half of the squash and sprinkle with salt and pepper
4. Place, face-down, on a parchment paper or aluminum foil-lined baking sheet
5. Roast squash in preheated oven for 45-50 minutes, or until squash is tender and shreds easily with a fork

For the Chicken:

1. Drizzle olive oil in a large skillet. Place cubed chicken, salt and pepper into skillet and cook over medium heat for 6-8 minutes, or until chicken is cooked through
2. Remove chicken and set aside

For the Sauce:

1. Once chicken is removed, in the same skillet place butter and garlic; Saute until garlic is golden brown
2. Add cornstarch to the butter and garlic and reduce heat to low; Whisk until a paste forms
3. Slowly add milk and chicken broth over the course of a few minutes, stirring constantly
4. Add cream cheese, Greek yogurt and salt to taste. Stir to combine
5. Add artichoke hearts and spinach. Stir to combine and let simmer for 3-5 minutes
6. Add chicken and let heat through

For the Assembly:

1. Once spaghetti squash halves are done baking, remove from oven and shred insides with a fork to form spaghetti "noodles"
2. Fill each half with equal parts of the spinach artichoke and chicken mixture, making sure to pull up the noodles so the sauce spreads out evenly
3. Top both halves with Mozzarella cheese amount of your choice
4. Set oven to High Broil
5. Broil spaghetti squash halves until cheese just starts to bubble and turns a light golden brown
6. Top stuffed spaghetti squash halves with Parmesan cheese

Summary: So good, Sarah won't eat the store bought pasta anymore!

Ingredients:

• 1 pasta-maker cup of gluten-free flour
• 1 tsp of xanthan gum
• 1/2 tsp of salt
• 3 Eggs

Instructions:

1. Put dry ingredients in pasta-maker
2. Whisk eggs
3. Turn pasta-maker on
4. Slowly add eggs
5. Cut pasta to desired lengths

Summary: A Henning family classic

Ingredients:

• 1 lb. Chicken
• Broccoli Florets
• 1 box of Gluten Free Pasta
• 1/2 cup of chopped onion
• 1-2 tablespoons olive oil
• 2 tablespoons of cup for cup
• Pepper to taset
• 2.5 cups of milk
• 12-13 slices of american cheese or 2 cups of shredded american cheese
• Gluten Free Bread Crumbs

Instructions:

1. Pre-heat oven to 350 degrees
2. Cook Simple Skillet Seared Chicken (I use salt, pepper, onion powder, and garlic powder as my spices)
3. Boil water for pasta and broccoli
4. When water is boiled, put broccoli in one pot, for about 5 minutes, then drain well.
5. In other pot cook pasta, then drain well.
6. In pan where chicken was cooking, add more olive oil and cook onion until tender but now brown. Stir in flour and add in the milk all at once. Then add pepper to taste. Finally, add the cheese until each is melted.
7. Stir pasta, chicken, and broccoli into cheese sauce. Transfer into a casserole dish and sprinkle with bread crumbs.
8. Put uncovered in oven and cook till bubbly.

Summary: A great main dish or size.

Ingredients:

• 6 cups of chicken broth
• 3 tbsp olive oil
• 1 lb of mushrooms of choice
• 2 diced shallots or 1/2 yellow onion
• 1/2 cup dry white wine
• 1 1/2 cups Arborio Rice
• Salt and Pepper to taste
• 4 tbsp butter
• 1/2 cup of grated parmesan cheese

Instructions:

1. Warm up broth in a saucepan on medium-low heat
2. Heat 2 tbsp of olive oil over medium-high heat. Add mushrooms and cook until soft
3. Take the mushrooms out of the pan and put to the side. Add 1 tbsp of olive oil to pan and add the shallots or onions.
4. Once the shallots or onions are soft, add rice and stir until a golden color, about 1-2 minutes.
5. Add dry white wine and stir until rice has absorbed it.
6. Add chicken broth a ladle at a time, waiting in between for the rice to absorb the liquid.
7. Once all the liquid is absorbed, add back in the mushrooms, stir, and add the butter, parmesan, and salt and pepper to taste.
8. Serve on it's own or with your choice of protein (Fish, Shrimp, Chicken, etc.)
9. Enjoy!

Summary: A great meatball recipe for when you don't have hours to spend in front of the stove!

Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground veal
• 1/2 pound ground round
• 5 ounces frozen spinach, thawed and drained thoroughly
• 1/2 cup finely grated Parmesan
• 1 whole egg
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 cup bread crumbs, divided

Instructions:

1. Preheat the oven to 400 degrees F.
2. In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.
3. Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Summary: The asparagus guy at the farmer's market now knows us.

Ingredients:

• 1 bushel of asparagus
• Olive Oil
• Salt to taste
• Pepper to taste
• Garlic powder to taste

Instructions:

1. Wash asparagus
2. Place on plate and drizzle with olive oil
3. Sprinkle with salt, pepper, and garlic powder
4. Grill on medium heat for 8-10 minutes

Summary: Bacon makes everything better!

Ingredients:

• 2 slices of bacon
• 1 lb Brussels Sprouts
• 3 Cloves of Garlic
• Olive Oil
• Salt to taste
• Pepper to taste

Instructions:

1. Preheat oven to 400 degrees
2. Cut ends off Brussels Sprouts and then cut in half
3. Dice up bacon
4. Place Brussels Sprouts on baking sheet
5. Mince or press garlic and place on Brussels Sprouts
6. Place bacon on sheet on and around Brussels Sprouts
7. Drizzle with olive oil and salt and pepper
8. Bake for 40 minutes

Summary: A side that helps you see farther!

Ingredients:

• 4 carrots
• Olive oil
• Salt to taste
• Pepper to taste
• (Optional) Garlic powder to taste
• (Optional) Onion powder to taste

Instructions:

1. Preheat Oven to 400 degrees F
2. Wash the carrots
3. Peel the carrots
4. Place in cooking dish
5. Cover in olive oil and salt and pepper (optionally garlic powder and onion powder) to taste
6. Cook for 20ish minutes

Summary: A great potatoey side

Ingredients:

• 1lb fingerling potatoes
• Olive oil
• Salt to taste
• Pepper to taste
• (Optional) Fresh garlic to taste

Instructions:

1. Preheat oven to 350 degrees F. (Or whatever you're cooking your meat at)
2. Wash your fingerling potatoes.
3. Either keep them whole or cut in half or fourths.
4. Cover them in olive oil and salt and pepper.
5. Add fresh garlic if wanted.
6. Bake for 20 minutes to 40 minutes. (The longer they bake, the more tender).

Summary: Tender and great with grilled chicken, burgers, or salmon.

Ingredients:

• 1 lb fingerling potatoes
• olive oil
• Salt to taste
• Pepper to taste
• Garlic powder to taste

Instructions:

1. Cut potatoes into quarters
2. Place potatoes into bowl
3. Cover potatoes with olive oil, salt, and pepper
4. Wrap potatoes in foil
5. Place potato foil packet on grill at high to medium heat
6. Cook to 30 minutes, flipping over foil packet occasionally
7. Check to make sure potatoes are soft

Summary: A sweeter healthier side

Ingredients:

• 2 sweet potatoes
• Olive oil
• Minced garlic to taste
• Salt to taste
• Pepper to taste
• Onion powder to taste

Instructions:

1. Preheat oven to 400 degrees
2. Cut Sweet Potatoes into desired shape (cubed, fries, etc.)
3. Spread out onto pan
4. Cover in olive oil
5. Spread out minced garlic
6. Sprinkle with salt, pepper, and onion powder
7. Cook for approx. 40 minutes or until soft on inside

Summary: A great side with any protein

Ingredients:

• 1 lb fresh green beans
• 4 cloves of garlic
• 1 shallot
• 2 teaspoon of Sriracha
• Olive oil
• 2 teaspoon of soy sauce
• Salt
• Pepper

Instruction:

1. Dice up the shallot
2. Dice up 4 cloves of garlic
3. Place olive oil in pan and heat up the pan on medium heat
4. Add garlic and shallot until aromatic
5. Add green beans and season with salt and pepper
6. After coking for about 10 minutes, add Sriracha and soy sauce
7. Cook in medium for another two minutes and then on low for eight minutes
8. Enjoy!

Summary: A great side with salmon, chicken, or lamb!

Ingredients:

• 1 diced yellow onion
• 4 tbsp butter or oil of your choice
• 1 cup rice
• 1ish tsp saffron in a few tbsp of hot water
• 2 cups chicken or vegetable broth
• Salt and pepper as liked

Instructions:

1. Saute onion in the butter until fragrant
2. Add rice to the onion and butter and toast
3. Add the two cups of brother and saffron
4. Wait until mixture comes to boil, and then cover, turn down to low, and simmer for 20 minutes
5. Enjoy!

Summary: Great recipe for when you're trying to eat healthy, but also on a budget!

Ingredients:

• 2-3 Chicken Breasts, cut up into pieces
• Vegetables (Pick 2-4 of the following to mix in): Broccoli, Green beans, Peas, Carrots, mushrooms, spinach (Broccoli- one head, green beans-3 handfuls, peas-one frozen bag, carrots-1-2, mushrooms-half a package)
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1.5 tbsp crushed garlic
• Salt to taste
• Pepper to taste
• Onion powder to taste
• 1.5 tbsp olive oil
• 1/4 package rice Noodles

Instructions:

1. Prepare rice noodles per package instructions (do this before anything else)
2. While noodles are prepping, cut up chicken and any vegetable that need preparing
3. Heat up pan with olive oil and garlic
4. Cook chicken with salt, pepper, and onion powder
5. add vegetables
6. Add sesame oil and soy sauce to chicken and veggies, mix thoroughly
7. When veggies seem fully cooked (taste tests are a must), mix in rice noodles on reduced heat for about 4-5 minutes
8. Serve and enjoy!!

Summary: A fancier version of a fan favorite.

Ingredients:

• 1.5 lb chicken breasts
• 1 package of thin rice noodles
• Half a package of mushrooms cut
• 1 zucchini diced
• 1 summer squash diced
• 1 bell pepper diced
• Handful of shredded carrots
• 2 cloves of garlic
• 1 shallot diced
• Olive Oil
• 1 small package of snap peas whole
• 2 tbsp soy sauce
• 1.5 tsp honey
• 1 cap of sesame oil
• Sriracha to taste
• Salt to taste
• Pepper to taste
• Dash of ground ginger

Instructions

1. Boil water for rice noodles and follow instructions on package
2. Prep veggies and chicken
3. Heat olive oil and cook chicken, adding salt and pepper
4. Once chicken is cooked through, add veggies
5. Add sesame oil, honey, soy sauce, Sriracha, and cook until all veggies are cooked through
6. Add rice noodles into veggies and chicken
7. Add additional soy sauce if needed
8. Enjoy!

Summary: A New England classic exciting mystery!

Ingredients:

• Potatoes:
  • 1-1/2 lbs Yukon Gold potatoes, peeled, diced
  • 3/4 cup fat free chicken broth
  • 2 tbsp reduced fat sour cream
  • Salt
  • Pepper to taste
  • Paprika to taste
• Filling:
  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)
  • 2 tbsp flour
  • 1 cup fat free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • Kosher salt and pepper

Instructions:

1. Boil potatoes in a medium pot of salted water until cooked and soft
2. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside
3. Preheat oven to 400°F
4. In a large sauté pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. When cooked, set aside on a plate.
5. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender.
6. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
7. Spread the meat on the bottom of casserole dish
8. Top with mashed potatoes and sprinkle with paprika
9. Bake 20 to 25 minutes
10. Place under the broiler 1 to 2 minutes until the potatoes turn golden
11. Remove from oven and let it cool 5 minutes before serving

Reference: http://www.skinnytaste.com/2010/03/shepards-pie-lightened-up.html

Summary: A New England classic exciting mystery!

Ingredients:

• 3/4 cup white granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 ground ginger
• 1/4 tsp ground cloves
• 1 15 oz can of pumpkin
• 12 oz of evaporated milk
• 2 eggs
• 1 unbaked gluten free pie shell

Instructions:

1. Preheat the oven to 425 degrees
2. Mix the sugar, cinnamon, salt, and cloves in a small bowl.
3. Beat the eggs in a large bowl and stir in the pumpkin and dry ingredient mixture.
4. Slowly stir in the evaporated milk.
5. Pour into pie sheet and look at 425 for 15 minutes
6. reduce the temperature to 350 and make for 40-50 minutes more.
7. Enjoy!

Summary: Easy dinner on a cool Fall day (I'll let you know when we get one of those in California)

Ingredients:

• 2 lbs of beef stew meat
• 1/4 cup gluten free flour
• 1 teaspoon salt
• 1/2 teaspoon of pepper
• 2 cloves of garlic, minced
• 1 onion, chopped
• 3 potatoes, diced
• 4 carrots, chopped
• 1 stalk of celery, chopped
• 1.5 cups of beef broth
• 1 bay leaf
• 1 teaspoon paprika
• 1.5 teaspoon Worcestershire sauce

Instructions:

1. Mix flour, 1/2 teaspoon of salt, and pepper in small mixing bowl.
2. Put meat into crock pot, and coat with the flour mixture
3. Add veggies to the crock pot
4. Add broth, bay lead, paprika, Worcestershire sauce, and rest of salt to the crock pot
5. Mix and cook on high for 5.5 hours
6. Enjoy!

Summary: Awesome lunch throughout the week.

Ingredients:

• 2 lbs butternut squash, peeled, cubed, and seeded
• 1 leek chopped.
• 1 Granny Smith apple, chopped
• 1 medium carrot, chopped
• 2 1/2 cups chicken broth
• 1/2 cup canned coconut milk
• 1 tbsp olive oil
• 3/4 cup thinly sliced leeks
• salt to taste
• 1 clove of garlic
• Coconut milk for topping

Instructions:

1. Place squash, leek, apple, carrot, and broth in crock pot and cook on low for 8 hours (or high for 4 hours)
2. Stir in coconut milk into soup, and then blend until smooth with immersion blender or regular blender.
3. for the topping, cook 3/4 cup of leeks in olive oil until golden and crisp with salt and a garlic.
4. Serve with crispy leeks on top and add coconut milk to your liking to your bowl!
5. Enjoy!

Summary: Great lunch with a kick.

Ingredients:

• 1 1/2 tbsp ground cumin
• 1 1/2 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 8 oz can of tomato sauce
• 15 oz can of black beans, drained and rinsed
• 15 oz can of kidney beans, drained and rinsed
• 1 package of frozen corn
• 20 oz of diced tomatoes with chiles
• 4 oz can of chopped green chiles
• 1 small onion, chopped
• 3 large boneless, skinless chicken breasts, about 24 oz

Instructions:

1. In a small mixing bowl, mix cumin, chili powder, garlic powder, onion powder, dried oregano, paprika, salt, and pepper. Set aside.
2. In crock pot, add tomato sauce, beans, corn tomatoes with chilies, green chilies, and onion. Mix well.
3. Add the taco seasoning and stir well. Place the chicken breasts on top.
4. Cook on high for 6 hours or low for 10 hours.
5. Remove chicken and shred.
6. Return chicken and mix with the other ingredients.
7. Enjoy on it own or with some avocado!

Summary: A great sauce for the tomato haters!

Ingredients:

• 1/2 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 2 cups basil leaves
• 4 garlic cloves
• 3/4 teaspoon Celtic salt
• 1/2 teaspoon pepper

Instructions:

1. Add ingredients to blender in the order listed
2. Use manual keys and set it to speed 6, let it run between 15 and 30 seconds. Be careful not to blend too much.

Reference: https://www.blenderbabes.com/all-the-rest-recipes/appetizers-snacks/basil-pine-nut-pesto/

Summary: A hearty Italian sauce!

Ingredients:

• 1 1/4 pound ground beef
• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 1/2 teaspoon.salt
• 1 (28-ounce) can tomato puree
• 1 (6- ounce) tomato paste
• 1 dried bay leaf
• Oregano
• (Optional) Parmesan cheese, to taste

Instructions:

1. In a large skillet, heat the oil over a medium-low flame
2. Add onion, garlic, carrot and celery and saute on low, about 5 minutes
3. Add meat, season with salt and cook stirring frequently, until meat has browned, about 10 minutes
4. Add tomato puree, tomato paste, bay leaf, salt, oregano to taste
5. Simmer covered over low heat until the sauce thickens, about 1/2 hour
6. Remove and discard the bay leaf

Summary: Great rub for pork!

Ingredients:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• Dash if Worcestershire sauce
• 3 cloves of garlic
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tap onion powder
• Dash of chili powder
• Dash of cayenne pepper
• 1.5 tbsp of brown sugar

Instructions:

1. Mix together ingredients
2. Put on pork tenderloin!

Summary: Like a typical millennial, I love my avocado toast!

Ingredients:

• 2 avocados
• 1 shallot
• 3 garlic cloves
• 1.5 tsp salt
• Pepper to taste
• 1/8 tsp red pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder

Instructions:

1. Dice Shallot and garlic
2. Scoop avocado into bowl
3. Add shallots and garlic
4. add spices, more or less to taste
5. Mash together
6. Enjoy with chips!

Summary: For when you're sick of eggs!

Ingredients:

• 4 eggs, cracked and beaten
• 3 tablespoons cinnamon
• (Optional) Sprinkling of nutmeg
• 1⁄2 teaspoon vanilla
• 2 tablespoons sugar
• 2 tablespoons brown sugar
• 3⁄4 cup milk
• 1⁄4 lb salted butter, 1 stick
• 12 slices white bread

Instructions:

1. Thoroughly beat together ingredients except milk, butter, and bread until well mixed
2. Add milk and mix again
3. Place a small amount of butter on a large nonstick skillet at medium low heat
4. Once butter has melted dip bread into the egg/milk mixture. Just do a quick dip to coat the bread.
5. Place bread into the pan.
6. Place another small pat of butter in the pan. Once the butter has melted flip the bread over. This allows both sides of the bread to get that tasty butter flavor.
7. Continue to cook until both sides are browned nicely. Place finished slices in the oven while you cook the rest.
8. Beat the mixture each time before dipping the bread. This brings the cinnamon up from the bottom of the bowl.

Reference: http://www.food.com/recipe/cinnamon-french-toast-295257#activity-feed

Summary: A tasty treat just for Alex!

Ingredients:

Dough:

• 2 1/2 cups (390g) King Arthur Gluten-Free All-Purpose Flour
• 3 tablespoons (35g) sugar
• 1 teaspoon salt
• 1 teaspoon xanthan gum
• 2 teaspoons instant yeast
• 1/4 cup (4 tablespoons, 57g) soft butter
• 2 tablespoons (25g) vegetable oil
• 1 cup (227g) warm milk, plus extra for brushing on the dough
• 1 large egg
• 1 teaspoon vanilla
• 1 teaspoon Buttery Sweet Dough Flavor

Filling:

• 1 cup (213g) brown sugar, packed
• 4 teaspoons cinnamon
• 3/8 cup (6 tablespoons, 85g) soft butter

Icing:

• 6 tablespoons (85g) soft cream cheese
• 1 1/2 cups (170g) glazing sugar or confectioners' sugar
• 1/4 cup (4 tablespoons, 57g) soft butter
• 1/2 teaspoon vanilla

Instructions:

1. To make the dough: Combine all the dry ingredients in your mixer bowl. Add the soft butter, blending on low speed until you have coarse crumbs.
2. Add the oil, milk, egg, and flavorings, beating until incorporated. Scrape down the sides of the bowl. Beat on medium-high speed for 3 minutes; don't take a shortcut here, beat for the full 3 minutes. Scrape the bowl down again; the dough will be the consistency of very thick cake batter. Cover the dough and let it rise for about 1 to 1 1/2 hours, or until visibly puffy.
3. While the dough is rising, make the cinnamon filling. Combine the brown sugar, cinnamon, and soft butter to make a paste.
4. When the dough has risen, turn it out onto a lightly greased piece of parchment paper or waxed paper and press it gently into an 8" x 16" rectangle. Make sure to grease the parchment or waxed paper; you'll be glad you did once you start rolling the dough into a log.
5. Brush milk over the surface of the dough; this will help keep the rolls and filling from separating as they bake. Crumble the filling into small pieces and sprinkle it across the dough, leaving a 1/2" to 1" border of filling-free dough around the edges.
6. With the long edge of the parchment closest to you, roll the dough forward, allowing the paper to do the work for you. The dough should release from the paper as you roll. Cut the log into 8 slices, using a sharp serrated knife or dental floss. To use floss, draw it under the dough and pull each end simultaneously across the top to cut the rolls.
7. For best results, place each roll into the well of a well-greased muffin pan; they'll rise higher with the support of the pan. Allow the rolls to rise for 45 minutes to 1 hour, until puffy. Toward the end of the rising time, preheat the oven to 350°F.
8. Bake the rolls for 20 to 25 minutes, until they're golden brown.
9. While the rolls are baking, make the icing. Mix the cream cheese, sugar, butter, and vanilla with an electric mixer until smooth.
10. Remove the rolls from the oven. Ice them immediately.

Summary: A great weekend breakfast treat that tastes like a normal waffle!

Dry Ingredients:

• 2 cups all-purpose gluten-free flour blend
• 1 tablespoon granulated sugar
• 4 teaspoons gluten-free baking powder
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 teaspoon gluten-free vanilla extract
• 2 eggs, room temperature
• 1 3/4 cup milk
• 1/2 cup oil of choice

Instructions:

1. Mix dry ingredients in a large mixing bowl
2. Add in vanilla, eggs, milk, and oil. Mix just until the batter is smooth.
3. Make sure your waffle iron is hot before you get started! If your waffle iron is not non-stick, spray your preheated waffle iron with non-stick cooking spray.
4. Pour mix onto hot waffle iron. Cook for about 9 minutes.
5. Remove waffle from waffle iron.

Summary: Great for Taco Tuesday

Ingredients:

• 2 cups of maseca instant corn mesa flour
• 1.25 cups of warm water
• 1 tsp of salt
• 1 tsp of lime juice

Instructions:

1. Knead ingredients together by hand, adding water or mesa flour until consistency is not sticky, but able to keep a ball shape
2. Heat up a flat pan or cast iron griddle
3. Take parchment paper and line tortilla press
4. Make balls of the corn mixture (a little larger than a golf ball) and press with the press
5. Place pressed raw tortillas onto hot pan or griddle, flip when the side down is brown (timing takes practice)
6. Enjoy or turn into chips!

Summary: Sometimes you just want tortilla chips and are too lazy to leave your apartment

Ingredients:

• 6 tortillas
• 1 oz olive oil
• Salt to taste
• 1/2 Fresh lime

Instructions:

1. Preheat oven to Broil
2. Take cooked tortillas and cut into triangles and place into cookie sheet
3. Using a cooking brush, cover each side with olive oil, salt, and fresh lime juice
4. Place into oven and check every 2 minutes, flipping when the top looks crispy
5. Enjoy with guacamole!

Summary: A great breakfast when you're craving carbs!

Ingredients:

• 1 cup gluten free 1:1 flour
• 1 cup plain greek yogurt
• 1 whipped egg
• 1 egg
• 2 tsp baking powder
• 3/4 tsp salt
• Trader Joe's Everything Bagel Seasoning

Instructions:

1. Preheat the oven to 400 degrees
2. Grease a donut pan
3. Mix flour, baking powder and salt together
4. In a separate bowl, mix greek yogurt and whipped egg together
5. Using a fork combine wet ingredients into the dry ingredients
6. On a lightly floured surface, making 10-20 turns of the dough
7. Separate the dough into 4 separate parts, roll out into bagel shape
8. Coat with egg white, and season with Everything Bagel seasoning, or eat plain.
9. Bake for 20 minutes
10. Toast, add butter or cream cheese, and enjoy!

Summary: You have to have homemade tortillas for taco Tuesday!

Ingredients:

• 2 Cups of Masca
• 1 1/2 cups of water
• Lime juice

Instructions:

1. Line your tortilla press with wax paper
2. Mix masca, water, and lime juice and form the mix. You want it wet enough to form balls, but dry enough to not stick to your hands.
3. After making the balls, use the tortilla press to flatten.
4. Using a hot pan or cast iron, cook the tortillas until golden,
5. Enjoy!

Summary: A Great Snack!

Ingredients:

• 1 tbsp oil
• 1/2 cup popcorn kernels
• Salt

Instructions:

1. Add oil and popcorn to your whirley pop
2. Turn on the stove to high heat
3. Turn the handle until the popcorn is done!
4. Pour into a bowl and add salt!
5. Done!!

Summary: This ice cream can easily be dressed up by adding youra favorite chopped candies or sprinkles at the end of churning.

Ingredients:

• 1 cup whole milk
• ¾ cup granulated sugar
• Pinch of salt
• 2 cups heavy cream
• 1 tablespoon pure vanilla extract

Instructions:

1. In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved
2. Stir in the heavy cream and vanilla
3. (Optional) Cover and refrigerate 1 to 2 hours, or overnight
4. Turn on the Cuisinart ice cream maker and pour the mixture into the frozen freezer bowl
5. Let mix until thickened, about 15 to 20 minutes. The ice cream will have a soft, creamy texture
6. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours; Remove from freezer about 15 minutes before serving

Reference: https://www.cuisinart.com/share/pdf/manuals/ice-21_recipe.pdf

Summary: Sarah's favorite ice-cream, works great with gluten-free flour too!

First make the cookie dough with the following recipe, then add it to the vanilla ice cream when it has thickened, before freezing it.

Ingredients:

• 1/2 cup all-purpose flour
• 2 1/2 tablespoons brown sugar
• 3 tablespoons white sugar
• 2 tablespoons butter, softened
• 1/8 teaspoon vanilla extract
• 2 tablespoons water

Instructions:

1. In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth
2. Stir in vanilla and water
3. Mix in the flour until well blended
4. Roll into small balls and place on tinfoil
5. Freeze for at least 15 minutes

Reference: http://allrecipes.com/recipe/71903/cookie-dough-for-ice-cream-eggless/

Summary: A tasty French treat!

Ingredients:

• 7 ounces confectioners' sugar
• 4 ounces almond flour
• 4 ounces (4 large eggs) of egg whites, at room temperature
• .18 teaspoon cream of tartar
• 3 1/2 ounces granulated sugar
• 2 tsp of vanilla bean paste
• Coloring of your choice

Instructions:

1. Preheat the oven to 300 degrees f
2. Place rack in the lower section of the oven. Fit baking sheet with parchment paper or silicon mats. Make your templates.
3. In food processor, process confectioners' sugar and almond flour into a fine powder, about 30 seconds.
4. Use a sieve and sift mixture into a clean mixing bowl. Set aside.
5. In stand mixer, add egg whites and cream of tartar (which should already be together in a bowl). Whip on medium speed until foamy.
6. Slowly add sugar, stopping to scrape the sides as needed. Whip until meringue has stiff, glossy peaks. It should have the consistency of shaving cream and keep its peak.
7. Add food color of your choice and vanilla bean paste.
8. Add 1/3 of the flour mixture and fold into the meringue. Slowly add the rest of the flour mixture, folding slowly.
9. Smear the side of the bowl and fold until the mixture has a lava consistency. It should fall slowly off the spatula.
10. Transfer batter into pastry bag and pipe onto template. Bang the baking sheet against the counter to get rid of air bubbles.
11. Let the macrons sit at room temperature until they have a firm skin, about 30 minutes to 2 hours depending on the humidity.
12. Bake for about 14-16 minutes, and then cool completely.
13. Enjoy with your favorite filling!

Summary: Our roommate Brian has perfected the cheesecake!

Ingredients:

Cheesecake batter:

• 4 packs of cream cheese at room temperature
• 1 cup of sugar
• 4 eggs
• 2 egg yolks
• 1 tsp vanilla
• 1/2 cup heavy cream
• 1/2 cup sour cream

Crust:

• 1.5 cups of oats
• 1 tsp cinnamon
• 1/2 cup brown sugar
• 2.5 tbsp honey
• dash of nutmeg

Instructions:

Cheesecake batter:

1. In standing mixture, cream one packet of cream cheese at a time until it falls off the beater and is smooth
2. Beat in sugar
3. Beat in eggs, one at a time. Do not overbeat
4. Beat in egg yolks, one at a time. Do not overbeat
5. Beat in vanilla, Do not overbeat
6. Beat in heavy cream Do not overbeat
7. Beat in sour cream. Do not overbeat

Crust:

1. Preheat oven to 350
2. Wrap 18" foil around the bottom and sides of the pan
3. Mix crust ingredients together and press into bottom of the spring pan
4. Bake for 18 minutes.

Construction of Cake:

1. Wrap spring pan in 1-2 more layers of foil
2. Pour in batter over crust
3. Put in turkey pan filled with about 3/4" water
4. Bake for an hour and fifteen minutes
5. Leave in oven until morning (assuming making before bed)
6. In morning, place in fridge and enjoy a few hours later after cool.

Summary: From scratch gluten free cake thanks to Hershey's

From scratch gluten free cake thanks to Hershey's

Prep Time: 20 Minutes Cook Time: 35 Minutes Scalability: Difficult

Ingredients:

Cake:

• 2 cups sugar
• 1 and 3/4 cup gluten free flour (with xanthan gum)
• 3/4 cup cocoa
• 1 tsp salt
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 2 eggs
• 1 cup of milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Icing:

• 1 stick of butter (softened)
• 4 cups of powdered sugar (sifted)
• 1 tbsp vanilla extract
• 2 tbsp + more milk

Instructions:

Cake:

1. Preheat oven to 350 degrees
2. Grease pan and sprinkle with cocoa powder
3. In standing mixer, mix sugar, flour, cocoa, salt, baking soda, and baking powder
4. While standing mixer mix in eggs, milk, vegetable oil, and vanilla extract
5. Mix in boiling water
6. Pour mix into pan and cook for 35-45 minutes, checking every 5 minutes after 35 minutes

Icing:

1. Cream butter in standing mixture
2. Slowly add in sifted powdered sugar and vanilla extract
3. add in milk slowly until pourable over cake
4. Pour over cake and put in fridge for 15 minutes.
5. Eat and enjoy!

Summary: A tasty cake for all occasions!

Ingredients:

• 4 large eggs
• 2 cups sugar
• 1 cup canola oil
• 2 cups flour
• 2-3 tsp ground cinnamon
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 tsp ground nutmeg
• 2 cups grated carrots

Instructions:

1. Preheat oven to 350
2. Grease and flour two 9" round baking pans
3. Combine eggs, sugar, and oil in a small bowl, set aside
4. Combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg together
5. Beat the egg mixture into the dry ingredients
6. Add the carrots
7. Pour into the two baking pans and book for 35-40 minutes, or until an inserted toothpick comes out clean.
8. Cool for 10-15 minutes until they come out of the pan easily, and then let cool completely before frosting
9. Frost with a homemade cream cheese frosting: to be honest, I always wing this part…
10. Enjoy!

Summary: A tasty birthday treat!

Ingredients:

• 1 cup bobs red mill 1:1 gluten free flour
• 1 cup sugar
• 1/2 cup dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 teaspoon vanilla https://addapinch.com/homemade-vanilla-extract-recipe
• 1/2 cup boiling water

Instructions:

1. Preheat oven to 325º F
2. Place cupcake liners in muffin tin
3. Add flour, sugar, cocoa, baking powder, baking soda, and salt to the bowl of a stand mixer. Mix until well combined
4. Add milk, vegetable oil, egg, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter
5. Pour the cupcake batter into each liner. Each cupcake liner should be about 1/2 full
6. Place in the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes
7. Remove from the oven and allow the cupcakes to cool completely. Then decorate with the frosting of your choice!!

Summary: These barely lasted two days in our house!

Ingredients:

• 1 can pumpkin
• 1 cup sugar
• 1 cup light brown sugar
• 1/2 cup canola oil
• 1 egg
• 2 1/2 cups flour
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/2 tsp. cloves
• 1/4 tsp. nutmeg
• 2 tsp. baking soda
• 1 cup chocolate chips

Instructions:

1. Preheat Oven to 350
2. Grease mini muffin tin and set aside
3. Mix dry ingredients in large bowl and set aside
4. In stand mixer, mix pumpkin, canola oil and egg
5. Slowly add dry ingredients, do not over mix
6. Fold in chocolate chips
7. Spoon the batter into the mini muffin tin and cook for 20 minutes, check with toothpick that the muffins come out clean!
8. Enjoy! You'll be eating them by the handful!

Summary: Tasty way to use left over bananas.

Ingredients:

• 1 cup of all purpose gluten free flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 eggs
• 1 cup mashed bananas (4-5 bananas)
• 1/2 cup sugar
• 1/4 cup unsweetened apple sauce
• 1/6 cup canola oil
• 1/2 teaspoon vanilla extract
• Mini chocolate chips to your liking!

Instructions:

1. Preheat oven to 350 degrees and spray down your mini muffin baking sheet
2. In one bowl, mix flour, baking soda, and salt
3. In a second, large bowl, whisk eggs, mashed bananas, sugar, apple sauce, canola oil, and vanilla extract.
4. Mix dry ingredients with wet ingredients, and then fold in chocolate chips
5. Use an ice cream scoop and put mixture into muffin sheet.
6. Bake for 10-14 minutes until cooked through.
7. Enjoy!

Summary: A tasty Easter Treat!

Ingredients for Donut:

• 2 cups of 1:1 gluten free flour
• 1 1/2 cups of sugar
• 2 tsp of baking powder
• 1 tsp of cinnamon (I like using Vietnamese Cinnamon)
• 1/2 tsp nutneg
• 1 egg
• 2 tbsp butter
• 2 tsp vanilla extract

Ingredients for topping:

• 8 tbsp butter
• 1/2-1 tsp cinnamon

Instructions:

1. Preheat oven to 350 degrees and spray donut pan.
2. Mix all dry ingredients together in a large bowl.
3. Mix all wet ingredients in a small bowl.
4. Add wet ingredients to dry ingredients
5. Spoon into the donut pan and cook for 17 minutes
6. Once donuts are out and cooling, melt 8 tbsp of butter in small sauce pan or microwave. Mix sugar and cinnamon together in shallow bowl.
7. Dip each side of the donut into the butter and then coat with the cinnamon-sugar mix.
8. Enjoy with a cup of tea of coffee!

Summary: A great birthday cake frosting!

Ingredients:

• 3 cups confectioners sugar
• 1 cup of butter
• 1 teaspoon of vanilla extract
• 2+ tablespoons of whipping cream

Instructions:

1. With a mixer, mix together sugar and butter
2. Mix on low speed until well blended
3. Then increase speed to medium and beat for another 3 minutes
4. Add vanilla and cream
5. Continue to beat on medium speed for 1 more minute, adding more cream if needed for spreading consistency

Summary: A tasty filling in a macron or for a cake!

Ingredients:

• 2/3 cup heavy whipping cream
• 8 ounces of bittersweet chocolate, chopped (I like using dark chocolate)
• 2 tablespoons of softened unsalted butter
• 1/8 teaspoon sea salt

Instructions:

1. Bring heavy whipping cream to a simmer.
2. Place chocolate in a medium heat-proof bowl and pour hot cream over the chocolate. Let sit for 5 minutes.
3. Slowly stir the chocolate and add butter and salt. whisk until smooth.
4. Let cool, stirring every 10 minutes until firm but pliable for piping.
5. Enjoy!

Summary: A great homemade topping for a cheese cake or ice cream!

Ingredients:

• 1 lb strawberries
• 1/3 cup of sugar
• 1.5 tsp vanilla

Instructions:

1. Wash and slice strawberries
2. Place ingredients into pan over medium heat for about 10-15 minutes, smashing a few strawberries throughout
3. Blend about 1/3-1/2 the mix in blender, then mix back into the rest
4. Serve warm or cold with cheese cake or ice cream!

Summary: A refreshing drink for a hot day!

Ingredients:

• 1 cup of fresh squeezed lemon juice (3-4 large lemons)
• 4 cups of water
• 1 cup of sugar

Instructions

1. Squeeze lemons to make lemon juice
2. Put lemon juice + water in a bowl/pitcher
3. Add sugar
4. Mix
5. Serve over ice and enjoy!

Summary: A great hot drink for a cool fall day!

Ingredients:

• 3 Granny Smith Apples
• 3 Pink Lady Apples
• 6 assortment of gala and honey crisp apples
• 12 cups of water
• 4-5 cinnamon sticks
• 1 tbsp of whole allspice
• 1 tbsp of whole cloves
• 1/2 cup brown sugar

Instructions

1. Dice up all the apples, leaving on the skins
2. Place apples in crock pot with 12 cups of water, cinnamon, allspice, and cloves, then stir.
3. Put the crock pot on high for 3 hours
4. After three hours mash the apples and add brown sugar and put on low for 1-3 hours
5. Squeeze all the juice from the apple mash you can. We like to use cheese cloth and clean tea towels.
6. Enjoy! A splash of whiskey is great in this too!

Summary: Blair's favorite drink!

Ingredients:

• 4 shots of vodka
• Cold lemonade or fruit punch

Instructions

1. Put 4 shots of vodka into cactus cup or equivalent sized cup (32+ oz)
2. Fill the rest with lemonade or fruit punch
3. Miss your roommate Blair
4. Enjoy!

Summary: A tasty take on mulled cider!

Ingredients:

• 1.5 oz of whiskey of choice (I use bourbon like Buffalo Trace)
• Apple cider (not the hard kind)

Instructions:

1. Put 1.5 oz of whiskey in whiskey glass over ice
2. Fill the rest of the glass with apple cider

Summary: A great Carribean themed drink!

Ingredients:

• 2 oz Pusser's® dark rum
• 1 oz cream of coconut
• 4 oz pineapple juice
• 1 oz orange juice
• 2 scoops of ice

Instructions:

1. Combine ingredients in blender
2. Blend on ice crush
3. Serve

Reference: http://www.drinksmixer.com/drink7868.html

Summary: A great Southwestern themed drink!

Ingredients (4 servings):

• 8 ounces tequila
• 4 ounces orange-flavored liqueur
• 4 ounces cactus pear syrup
• 2 ounces fresh lime juice
• Crushed ice
• Lime wedge, for garnish
• (Optional) Coarse salt

Instructions:

1. Combine tequila, orange-flavored liqueur, cactus pear syrup, lime juice and ice in a blender
2. Blend until smooth
3. Serve in rocks glass and garnish with lime

Reference: http://www.foodnetwork.com/recipes/bobby-flay/frozen-cactus-pear-margaritas-recipe4

Summary: Summary: A bubbly refreshing treat!

Ingredients:

• 2 c. Prosecco
• 1 1/2 c. chopped strawberries
• 1/4 c. lime juice
• 1/2 c. vodka
• Blender full of ice

Instructions:

1. Combine ingredients in blender
2. Blend until smooth
3. Serve