Cauliflower Pizza

 Ingredients

1 head cauliflower

2 eggs, lightly beaten 

1/4 cup grated Parmesan

1/4 cup shredded Parmesan

1 tablespoon dried oregano/Italian seasoning 

1 teaspoon salt 

1 teaspoon garlic powder 

½ cup shredded mozzarella

2 tablespoons sour cream

1 tablespoon butter - softened or melted

½ cup almond flour 

2 Tbsp of arrowroot powder

Topping

Pizza Sauce - home made or store bought - home made recipe below

Mozzarella for topping - 16 ounce shredded cheese

Pepperoni - sliced 

Hot Sausage - roll into tiny balls and cook in frying pan 

Green olives - JR’s favorite topping 

Mushrooms - I like to pan sauté my mushrooms 

Add other toppings you enjoy

Directions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Chop cauliflower and steam in steamer above boiling water. Drain cooked cauliflower through colander. Dry excess water with paper towels to get all water out. Blend by hand, do not use a mixer or Vitamix as that makes it too much like liquid.
• In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder, sour cream, butter and eggs. Place mixture on parchment paper on baking sheet. Shape like a rectangle or in circle to look like a pizza. 
• Place on a pizza stone or cookie sheet on top of Parchment paper, spray parchment paper with Pam. Bake for 20 minutes.
• For firmer crust, Broil for 7 to 10 minutes, before adding toppings. Watch carefully.
• Add Pizza sauce and desired toppings and bake an additional 10 minutes at 400. 

Pizza Sauce – home made

Ingredients

1 - 28 ounce can crushed tomatoes - my favorite are San Marzano tomatoes

2 Tablespoons olive oil

2 leaves basil chopped

3 cloves garlic

1 tsp salt - to taste 

1 tsp black pepper - to taste

2 tbsp grated Parmesan cheese 

1/4 tsp Red Pepper flakes - to taste

1 tsp Oregano - to taste 

Directions

• Heat olive oil in a saucepan 
• Blend can of crushed tomatoes in blender
• Heat tomatoes in a saucepan and place over low heat
• Stir basil, garlic, oregano, salt and black pepper into the tomatoes
• Bring to a simmer. Add Parmesan cheese to sauce
• Spoon sauce over the baked cauliflower pizza crust

White sauce for Keto

½ cup heavy cream

¼ cup cream cheese

2 tbsp grated Parmesan

2 tbsp olive oil

2 tbsp chopped onion

4 cloves garlic minced

½ tsp dried thyme

salt and pepper to taste

Leslie Richardson

Sunday Sauce

After Shawn and I married, we moved to Poughkeepsie, New York. Our first neighbors were Gerry & Linda Sepe (from the Bronx).They introduced us to great Italian cooking.  We quickly became family and that means having Sunday Sauce every Sunday!

• 1 tablespoon olive oil

• 1 pound sweet Italian fennel sausage or hot Italian sausage any kind you like or mix them, leave whole and cut into 2”pieces after browned

• 3 (26-ounce) containers of Italian chopped tomatoes

• 2 (26-ounce) containers of Italian crushed tomatoes

• Garlic cloves, minced

• Shallots, diced

• Crushed red pepper

• Dried oregano

• Salt and black pepper

• Chopped fresh flat leaf parsley

• Chopped fresh basil

• Meatballs, recipe below

• Braciola, recipe below

Quickly brown the sausages in a large pot that everything will eventually fit into. Brown and remove, add olive oil and sauce the garlic and shallots until translucent. Then add the sausages back and the tomatoes.  I usually buy the large cans of crushed tomatoes from Costco or Sam’s. Add the braciolas  directly into the sauce.  Do not cook them beforehand. Drop the meatballs into the sauce as you fry them.  After everything is in the sauce, add the herbs and cook on low for several hours. Serve with Parmigiano-Reggiano cheese.  We normally use penne pasta.

Freezes great in freezer ziplock bags. Lay them flat in freezer so they defrost faster. Count out the pieces of meat to add cups of sauce to when freezing separate meals.  I usually add 4 meatballs,1 piece of sausage and 1 braciola to two cups of sauce to freeze for two people. If you run out of meat, just freeze the sauce to use on other dishes. Too many meatballs, freeze with some sauce to have as meatball Parmigiano-Reggiano sandwiches.

Meatballs

• 1 pound ground beef 

• 1 pound ground pork

• 3/4 pound of ground veal - ok if you don’t use veal

• Shallot, finely chopped

• Garlic cloves, minced

• Italian seasoned bread crumbs

• Grated Parmigiano-Reggiano cheese

• Chopped fresh, flat-leaf parsley

• 3 large eggs, lightly beaten - I use one per pound of meat 

• Salt and black pepper

I use rubber gloves to gently mix the meat to combine.  Add shallots, garlic, eggs, breadcrumbs, cheese, salt and pepper. Roll into balls.  Fry quickly in hot oil just to make crisp on each side (do not cook through) and then drop them directly into the sauce as you remove from frying pan.

Braciole

• 1 pound beef top round pounded thin - depends on how many pieces you want - see picture below.  Make them about 2-3 inches long. Normally for one braciole, three meatballs and two pieces of sausage is enough meat per person with the penne.

• Chopped fresh flat leaf parsley

• Grated Parmigiano-Reggiano cheese

• Garlic chopped fine

• Salt and Pepper to taste

• String (butcher’s twine) to secure the roll

Salt, pepper and rub garlic into meat, sprinkle with cheese and chopped flat leaf parsley.  Roll tightly and tie with string or seal with toothpicks.  Drop into tomato sauce to cook.

Pat Muma

Pork Tenderloin 7-6-5

Pork tenderloin is a perfect “go-to” dish – you can serve at your most formal dinner or you can throw it on the grill for a casual meal with family or friends. The trick to grilling pork tenderloin, however, is to try not to dry it out on the grill since it is small and lean.

I came across this fool-proof method for grilling pork tenderloin from Fine Cooking and it really works {every time} for perfect, tender, juicy grilled tenderloin. It’s called the “7-6-5” method and I think it’s brilliant!  Here are the basics: First marinate the meat overnight if possible.Grill it on high heat for 7 minutes, turn it over for another 6 minutes, then turn off the grill, and let it sit for 5 minutes. Keep the grill cover closed for each step. It’s so simple and takes away all the guess work!  

2 pork tenderloins (about 2 pounds total)
Use any marinade sauces you like. We like to use Hot Chili Oil, Sesame oil, light soy sauce, grated ginger, grated garlic and freshly ground black pepper. Marisa  introduced me to the frozen ginger and garlic cubes that are sold at Trader Joe’s.

Marinate the tenderloins in a medium bowl or zip lock bag. Trim the tenderloins of excess fat and silver skin and submerge them in the marinade; let stand about 45 minutes or overnight. Remove the pork from the marinade and pat dry.

Heat a gas grill, turning all the burners to high until the grill is fully heated,10 to 15 minutes.

Put the pork on the hot grill grate. Close the lid and grill for 7 minutes. Turn the pork over, close the lid, and grill for another 6 minutes. Turn off the heat (keep the lid closed) and continue to cook the pork for another 5 minutes. At this point, an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F. (If not, close the lid and let the pork continue to roast in the residual grill heat.)

Remove the pork from the grill and let rest for 5 minutes before carving. Cut across the grain into 1/2-inch slices and serve immediately.

Note:  Don’t worry about flare-ups, the tenderloins are so lean they won’t drip much on the flame. Comes out perfectly tender and juicy down to the last bite!

Pat Muma

Nat's Enchiladas

 

Yields: 2 9x13 pans

(Meat is optional)

1 softball sized ball of chorizo sausage

Same size of any other meat

1 pkg. chopped frozen spinach

2 onions, chopped

1 lb. grated mozzarella cheese

1 lb. grated cheddar cheese (can substitute other types of cheese)

50 small (6") corn tortillas

1 28 oz. can of enchilada sauce

Optional green or red chilies chopped (about 1 c. per tray)

No rice or beans inside -- they go on the side.

Defrost and drain spinach. Brown the meat. Chop the onions. Put cooked meat, spinach and 90% of the onions (chilies) in a big-ass mixing bowl and stir. Add a cup of the enchilada sauce and mix again. Grease pans. Pinch the mix into the tortilla and add cheese. Roll to carrot size and place in pan. Seam side down. Should have room for about three columns with about 8 enchiladas in each column. Pour enchilada sauce to near fill the pan. Add cheddar cheese and a bit of mozzarella on top of enchiladas. Spray aluminum foil with non-stick oil and cover enchiladas. Bake 300F for 30 min. Uncover and cook 10 more min.

Nathaniel Usher

Bacon-Wrapped Halibut Bites with Balsamic Drizzle

Yields: 4 servings
1/4 c. balsamic vinegar
1 tsp Dijon mustard
12 slices bacon, halved crosswise
1 lb. skinless halibut fillets, cut into 1-inch cubes (there should be roughly 20-26 pieces)
1/2 tsp freshly ground black pepper
1/4 tsp coarse kosher salt 

In a small saucepan over high heat, bring the vinegar to a boil and cook for roughly 2-3 min. Then remove from the heat and whisk in the mustard and set aside to cool. Wrap a piece of bacon around each piece of fish and secure it with a wooden toothpick. Preheat oven to 450F. Coat a baking sheet with a high-heat cooking oil and preheat the baking sheet. Once hot, remove it from the oven and arrange the bacon wrapped fish on it with one exposed surface of fish facing up. Bake approximately 10 minutes. Turn the fish and cook for another 5 minutes. Remove from oven and set aside to cool. Dip the bacon-wrapped halibut bites in balsamic mustard sauce or drizzle the sauce over top.

Zach Usher

Dumplings

Dumplings, JiaoZi in Chinese, are a must have for Chinese New Year!

A: 1 lb, ground pork/turkey 2-3 Tbsp soy sauce 2 tsp minced ginger 2 Tbsp minced green onion 1 tsp sugar 1 egg 1/4 water a pinch of Sichuan peppercorn powder

B: 8-12 leaves of napa cabbage salt Dumpling wrapper (available in the freezer section in most asian stores, take out of freezer 4 hours before to defrost)

1. Mix all ingredients under A together vigorously until the meat has a consistent texture. 2. Finely chop the napa cabbage, add 1 Tbsp salt, mix, wait for 2-5 minutes then mix again before squeezing water out. Add to the meat mixture. 3. Add 2 Tbsp oil (can split btw cooking oil and sesame oil) to the meat and napa cabbage mixture then mix until veg and meat are evenly mixed. 4. Add 2-3 tsp salt and mix. 5. Now you can start making the dumplings.

Wenying Su

Baked Spaghetti

An easy make ahead version that tastes better than the real thing!

1/2 box of angel hair pasta cooked 1 large can of stewed or diced tomatoes with Italian seasoning 1 jar of Tomato & Basil Pasta sauce 1 can or jar of sliced mushrooms 1 green pepper 1 container of lean ground beef or Italian sausage (browned ahead) 1 can cream of mushroom soup 1/2 can milk Mozzarella cheese Sharp cheddar cheese Kraft Parmesan cheese (in sprinkle can)

1. Brown the ground beef/Italian sausage. Add green peppers and mushrooms. 2. In large saucepan warm pasta sauce and can of tomatoes.Then add ground beef and vegetables. Stir until warm. 3. Make pasta and drain. 4. Add pasta to tomato sauce mixtures.Stir thoroughly to ensure noodles are mixed well with sauce. 5. Grease a 9x12 glass or ceramic casserole.Spoon pasta mix into pan spreading evenly and leaving enough space to add topping. If needed you can put an overflow into a second pan! 6. Cover pasta mixture with cheddar cheese and sprinkle with Italian spices, basil and oregano 7. In small bowl mix cream of mushroom soup and half can of milk. Whisk until creamy. Pour mixture over cheese covered pasta. Covering completely 8. Sprinkle with salt and pepper. Then top with mozzarella and Parmesan cheese covering most of soup mixture 9. Pre heat oven to 350-375. If you don’t want to cook yet you can freeze or store in refrigerator until ready! Bake 30 - 45 minutes until top is bubbling and browned. 10. Serve with garlic bread and a side salad

Julie & John Hamilton

Chicken Pad Thai

This recipe came from Khun A, Thai secretary at the American Women's Club in Bangkok.She use to share her recipes during potluck lunches.  

8-10 oz. thin Thai-style rice noodles - look for linguini-size rice noodles (made in Thailand) at Asian/Chinese stores. 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced Marinade for Chicken: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce 4 cloves garlic, minced 2 cups fresh bean sprouts 3 spring (green) onions, sliced approx. 1 cup fresh cilantro 1/2 cup crushed peanuts (or other nuts, such as cashews) 1/2 cup chicken stock 1/4 tsp. freshly ground black pepper

PAD THAI SAUCE: 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores) only use 3/4 T after it has dissolved 2 Tbsp. fish sauce or light soy sauce 1-3 tsp. chili sauce (depending how spicy you want it) 3 Tbsp. brown sugar (not packed)

OTHER: lime wedges for serving oil for stir-frying

Place noodles in a pot of water and place on the stove. Bring to near a boil, then remove from heat. Allow to sit while you prepare the other ingredients (about 10 minutes).

Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve both the tamarind paste and the brown sugar. Set sauce aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so tangy-terrific!

Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

Check the noodles. Note that you will be frying the noodles later, so you don't want to over-soften them at this point. Noodles are ready when they are soft enough to be eaten, but are still firm and chewy. Drain and rinse through with cold water. Set aside.

Warm up a wok or large frying pan over medium-high heat. When the wok/pan is hot, add 1-2 Tbsp. oil plus garlic. Stir-fry until fragrant (30 seconds).

Add the chicken (together with the marinade). Stir-fry until the wok or pan becomes dry (30 seconds to 1 minute).

Now begin adding some of the chicken stock. Add only a few Tbsp. at a time, enough to keep the chicken frying nicely. Continue until all the chicken stock has been added and chicken pieces/strips are cooked (about 5-8 minutes).

Add the noodles, and pour the Pad Thai sauce over the noodles. Using two spatulas, wooden spoons, or other utensils, quickly stir-fry the noodles. Use a "lift and turn" method (almost as though you were tossing a salad) instead of the usual stir-frying motion, or the noodles with break apart.

Fry the noodles in this way for 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

Add the bean sprouts and sprinkle over the ground black pepper. Continue "tossing" for 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or translucent. They should be opaque and chewy-sticky wonderful!

Taste-test the noodles for seasoning, adding more fish sauce as needed (I usually end up adding up to 1 more Tbsp. fish sauce, as I like mine on the salty side). Toss well to incorporate.

To serve, lift the noodles onto a serving plate. Top with generous amounts of fresh cilantro, spring onion (green onion), and crushed or chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and serve with a bottle of Thai chili sauce on the side, for those who like it extra spicy. ENJOY

Pat Muma

 

One Pot Creamy Pesto Chicken Pasta

Kevin loves making this dish. Everything goes in one pot so clean up is easy and it’s delicious. Cooks in under 30 minutes. Great for busy weekdays. We like to add spinach and sun-dried tomatoes to ours.

1 lb. boneless, skinless chicken breast 2 Tbsp butter 2 cloves garlic 1/2 lb. penne pasta 1.5 cups chicken broth 1 cup milk 3 oz. cream cheese 1/3 cup basil pesto 1/4 cup grated Parmesan freshly cracked pepper 1 pinch crushed red pepper Optional: 3 cup fresh spinach 1/4 cup sliced sun dried tomatoes

1. Cut the chicken breast into 1-inch pieces. Add the butter to a deep skillet and melt over medium heat. Add the chicken to the skillet and cook over medium heat until the chicken is slightly browned on the outside. 2. While the chicken is cooking, mince the garlic. Add the garlic to the skillet with the chicken and continue to sauté for one minute more. 3. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic. Stir to dissolve any browned bits from the bottom of the skillet. Place a lid on the skillet, turn the heat up to medium-high, and bring the broth up to a boil. 4. Once the broth comes to a full boil, give the pasta a quick stir, replace the lid, and turn the heat down to medium-low. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most of the broth has been absorbed. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time. 5. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto. Stir and cook over medium heat until the cream cheese has fully melted into the sauce. Finally, add the grated Parmesan and stir until combined. 6.If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the spinach has wilted, then remove the pasta from the heat. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper, then serve. Jan Van Ekeren & Kevin Sypolt

Cheesy Vegetable Chowder

A big family favorite for years and years is this cheesy vegetable chowder recipe from the 1988 Junior League of Chicago "One Magnificent Cookbook." We often add chicken or turkey and it's a meal.

1/2 C chopped onion 1 clove of garlic minced 1 C sliced carrots 1 C sliced celery 1 C cubed boiling potatoes 3 1/2 C Chicken broth 2 C whole kernel corn, cooked and drained 1/2 C butter 3/4 C flour 2 C milk 1 T Dijon mustard, pepper and paprika to taste 2 C shredded sharp cheddar cheese

Combine onion, garlic, carrots, celery, potatoes and broth in large saucepan. Bring to a boil. Cover and reduce heat to simmer for 15-20 minutes until potatoes are tender. Stir in corn and remove from heat. Melt butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook one minute, stirring constantly. Remove from heat. Gradually whisk in milk. Return to medium heat and cook, stirring constantly until thick and bubbly. Add mustard, pepper, paprika and cheddar cheese, stirring constantly until cheese melts. Gradually add cheese sauce to vegetable mixture. Stir until thoroughly heated.  

Jan Van Ekeren & Kevin Sypolt

White Chili

A thousand years ago when I was a working mom, I loved nothing more than coming home from work and having dinner ready to eat. This was one of our favorite recipes so I have shared it with many friends and families. It has become a favorite with them as well.

3 medium onion, chopped 2 garlic cloves, minced 1 tablespoon olive oil 4 cups cubed cooked chicken or turkey 2 cans (15 oz each) white kidney or cannellini beans, rinsed and drained 1 can (15 oz) garbanzo beans (chickpeas), rinsed and drained 2 cups chicken broth 1 can (4 oz) chopped green chilies 2 teaspoons ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup minced fresh cilantro Corn chips, shredded Monterey Jack cheese, sour cream, diced green onions

In a skillet, sauté the onions and garlic in oil until tender. Transfer to a slow cooker. Add the chicken, beans, broth, green chilies, cumin, oregano, salt and cayenne. Stir well. Cover and cook on low for 6-7 hours or until bubbly. Stir in cilantro. Serve over corn chips. Top with cheese, sour cream and green onions

Robynn Yolar

Flattened and fried chicken cutlets

This is a recipe that my mom made for me and my sister and brother when we were little and I decided to make it for my children when they were little and they love it to this day even though they are grown adults with their own children. They are the ones that named it flattened and fried chicken.

Thin chicken cutlets, egg and Italian style breadcrumbs.

Dip the cutlets in egg and the coat with breadcrumbs.Then all you do is fry it in olive oil (that's what I use) until they are golden brown. Easy peasy!

Linda Sepe

Rigatoni with Eggplant and Sausage

Uncle Chris made this dish one night when I was absolutely exhausted and didn't want to cook. He'd seen Bobby Flay on the Today show, and thought he'd give it a go. It was absolutely delicious. It's now a part of our regular rotation.

Basic Tomato Sauce EVOO 1/2 onion chopped 2 cloves garlic, minced 28 oz can peeled wole tomatoes 2 T. chopped fresh basil 2 T. chopped fresh parsley pinch of sugar

Pasta 1/2 eggplant, peeled and cut into 1" chunks 1/4 c. + EVOO Rigatoni 3 links Italian sausage (or pancetta would be great too) meat released from casing 1/4 c. red wine 1/4 sour cream 1 t. oregano 1 1/2 T. chopped fresh basil basic tomato sauce (above)

For the sauce Heat oil in a saucepan, cook onions until softened (5 minutes). Add garlic for about 1 minute until fragrant. Add tomatoes and their juices and cook on low for about 45 minutes. Use a potato masher to break tomatoes apart as they cook. Stir in parsley and basil and use immediately or freeze for up to 1 month. For the Pasta Preheat oven to 425 degrees and place rack in the middle of the oven Line a sheet pan with foil, and spray with non-stick spray Place the eggplant on the sheet pan in a single layer, drizzle olive oil on top, season with salt and pepper, place in pre-heated oven for 30 minutes Meanwhile, bring a big pot of well salted water to a boil. And cook Rigatoni for 2 minutes less than package instructions (7 to 9 minutes). Reserve one cup of pasta water when the pasta is done. While the pasta cooks, use a sauté pan to heat oil and cook the sausage. When sausage is done, remove from the pan. Add wine to the pan and reduce by half. Then add the tomato sauce and cook for 5 minutes. Season with salt and pepper. Add sausage and eggplant. Let simmer for 2-3 minutes. Reduce heat and add pasta and sour cream. Stir to combine. Add pasta water to get the desired consistency. Stir in herbs.

Chris and Susan Muma

Instant Pot Mongolian Beef

Fast and easy after a long day at work

1 1/2 lb flank steak or top round beef sliced into thin strips 2 tsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1/2 cup soy sauce 1/2 cup water 1/2 cup brown sugar 1/2 tsp fresh ginger, chopped 1/2 cup Hoisin sauce 1/2 cup green onion, chopped for garnish (Optional)

1. Put all the ingredients into the Instant Pot 2. Close the lid and cook at high pressure for 10 minutes 3. When cooking cycle ends, allow the cooker to release pressure naturally 4. Once done, open the lid and serve over rice or broccoli

Darla Weststeyn

Lemon Garlic Roast Chicken

Every good cook should have a good roast chicken recipe. This one is from Ina Garten. Enjoy.

1 roasting chicken Kosher salt Ground black pepper 1 large bunch of thyme (I used dried) 4 lemons (you can get away with 3 in a pandemic) 3 heads garlic, cut in 1/2 crosswise 2 T. butter, melted 1/2 lb. sliced bacon 1 c. white wine 1/2 c. chicken stock

Preheat oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough to garnish (...again, a pandemic... not necessary), 1 lemon halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast the chicken for 1 hour. Remove the bacon slices and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminium foil while you prepare the gravy. Remove all but 2 T. of fat from the bottom of the pan (...pandemic... use all the fat). Add the wine and chicken stock and bring it to a boil. Reduce the heat and simmer for 5 minutes or until reduced by half.

Chris and Susan Muma

Chicken Enchiladas

I took a pretty complicated recipe and simplified it so just about anyone (including the non-cooks in the family) can throw it together in a pinch. This one shows up on our table at least twice a month. Honestly, we don't make the homemade sauce very often, it's usually from a jar (I prefer green, but some prefer red)

For the sauce: 1 1/2 lb. tomatillos, husks and stems removed, rinsed and well dried (or substitute 3 cans 11 oz. cans of tomatillos, drained, rinsed, and patted dry) 5 poblano chiles, stemmed, havled, and seeded 1 large onion, cute into 8 wedeges through root end 5 garlic cloves, unpeeled 1 jalapeno chile, stemmed and halved For the enchiladas: 2 cooked chicken breasts (grilled, boiled, baked -- you choose), shredded with two forks 1/2 large onion chopped 1 1/2 c. mexican blend cheese tortillas

Prepare the sauce: Line a sheet pan with parchment and/or aluminum foil Plae tomatillos, poblanos, onion, garlic and jalapeno on the pan, drizzle with oil. Arrange chilis skin side up Broil for 10-13 minutes, rotating sheet halfway through Put tomatillos, onion and juices in food processor Remove as much skin as possible from peppers Remove skin from garlic Remove seeds from jalapeno Add to peppers and garlic to food processor Pulse until mixture is roughly pureed. For the enchiladas: Preheat oven to 375 degrees. Combine shredded chicken, onion and Mexican cheese in a large bowl. Dip tortillas, one at a time, in simmering water. Fill with 1/2 c. chicken, cheese, and onion. Roll and place into a 11x7 casserole pan. Once all tortillas are filled and placed in pan, pour sauce over the tortillas. Cover and bake for 20 minutes. After 20 minutes, uncover pan, sprinkle another 1 c. of cheese on top, return to oven for about 5 minutes, until cheese is melted.

Chris and Susan Muma

Beef Bourguignon

I swear this is the best thing in the world... just thinking about it makes my mouth water. It's a bit of a process to get it done, and can be kind of pricey, but it is 100 percent worth it.

1 tablespoon good olive oil 8 ounces dry cured center cut applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1-inch cubes Kosher salt Freshly ground black pepper 1 pound carrots, sliced diagonally into 1-inch chunks 2 yellow onions,sliced 2 teaspoons chopped garlic (2 cloves) 1/2 cup Cognac 1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir 1 can (2 cups) beef broth 1 tablespoon tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon dried) 4 tablespoons unsalted butter at room temperature, divided 3 tablespoons all-purpose flour 1 pound frozen whole onions 1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving: Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove 1/2 cup chopped fresh parsley, optional

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Chris and Susan Muma

Sheet Pan Greek Chicken Thighs

Sheet pan dinners have changed my life. Hope you find this as tasty, easy and universally loved as we do at our house.

Marinade: 1/2 c. olive oil juice of one lemon 4 garlic cloves minced 2 t. oregano 1 t. thyme (I was forced to use tarragon, we were out of thyme) 1 t. salt pepper to taste Bell pepper Grape tomatoes Sweet potato onion Feta cheese Pitted Kalamata olives

Throw 5 or 6 bone-in/skin attached chicken thighs a gallon bag with the marinade, seal the bag and turn a few times then let rest for 30 minutes. Set the oven to 425 degrees. Cover a sheet pan with aluminum foil Chop veggies to a pretty uniform size. When the chicken is done marinating arrange it on the sheet pan. Put the veggies in the bag and massage them around to cover in marinade Pour veggies and marinade onto the sheet pan and pop it into the oven for 25 minutes. After 25 minutes sprinkle chicken and veggies with: crumbled Feta cheese pitted Kalamata olives Return to the 425 degree oven for another 10-15 minutes Remove from oven when chicken registers 165 degrees. Let sit for about 5 minutes before serving.

Chris and Susan Muma

Cincinnati Chili

Uncle Chris loves Cincinnati Chili -- it must be served over spaghetti and with plenty chopped onions and cheddar cheese on top. I've actually won chili competitions with this recipe. It needs to be made a day ahead of serving, so plan accordingly.

1 quart water 2 lbs. ground chuck, crumbled 2 medium onions, finely chopped 5-6 cloves garlic, crushed (or through press) 1 15 oz. can tomato sauce 2 T. cider vinegar 1 T. Worcestershire sauce 10 peppercorns, ground 8 whole allspice, ground 8 whole cloves, ground 1 large bay leaf 2 t. salt 2 t. ground cinamon 1 1/2 t. cayenne pepper 1 t. ground cumin 1/2 oz. unsweetened chocolate, grated

Bring water to boil in a 4 to 6 qt. pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight. The next day, before serving skim the fat from the pan, discard bay leaf. Reheat and serve over spaghetti. Serve with shredded cheddar, sour cream and chopped onions on the side.

Chris and Susan Muma

Peruvian Grill Roasted Chicken

This is not a fast recipe -- definitely a weekend meal.... but it is absolutely delicious. A couple of tips on this one. 1. Plan ahead, the chicken is supposed to marinate for 24 hours. and 2. Have plenty of beer around, there have been times where the 1/2 can I was saving for the cooking part has disappeared. Finally, 3. you MUST make the sauce to complete the effect. This recipe came from Cooks Illustrated (highly recommend for recipe ideas).

1 12 oz. can of beer, divided 1 T. finely grated garlic 2 T. lime juice 2 T. soy sauce 2 t. table salt 2 t. yellow mustard 1 t. pepper 1 t. dried thyme 1 t. ground cumin 1 whole chicken 1 c. wood chips 1 13x9 disposable aluminum roasting pan Peruvian Yellow Chile Sauce 1/2 c. mayonnaise 1 jalapeno chile, stemmed, seeded and chopped coarse 5 T. minced fresh cilantro 2 T. grated cotija cheese 2 T. lime juice 1 garlic clove, minced

Whisk 1/2 c. beer, garlic, lime juice, soy sauce, salt, mustard, pepper, thyme, and cumin together in liquid measuring cup. Refrigerate remaining beer, still in can, until ready to grill. Using your fingers or handle of wooden spoon, gently loosen skin covering chicken breast and leg quarters. Using your paring knife poke 10 to 15 holes in fat deposits on skin of back. Tuck wingtips underneath chicken. Place chicken in bowl with cavity end facing up Slowly pour marinade between skin and meat and rub marinade inside cavity, outside skin and under skin to distribute. Cover and refrigerate for 24 hours, turning chicken halfway through marinating. Using a large piece of heavy duty aluminum foil, wrap wood chips in 8 x 4 1/2 inch foil pocket. Make sure chips do not poke holes in packet. Cut 2 evenly spaced 2-inch slits in top of packet. Place beer can in a large shallow pan (I use a cake pan) Spray can all over with Pam (or whatever non-stick spray you have). Slide chicken over can so drumsticks reach down to bottom of can and chicken stands upright. Set aside at room temperature until grill is ready. Remove cooking grate and place wood hip packet directly on one of the outside burners. Set grate in place, turn all burners to high; cover and heat grill until hot and wood hips are smoking, about 15 minutes. Turn 2 outside burners to medium and turn off center burner. (The goal is to maintain grill temperature at 350 degrees -- for me that means low) Put chicken with can to center of cooking grate with wings facing outer burners at 3 and 9 o'clock. Cover grill and ook for 15 minutes. Using tongs and wad of paper towels, rotate bird 90 degrees so wings are at 6 and 12 o'clock. Continue cooking and turning chicken at 15 minute intervals until thickest part of thigh registers 170 degrees, (can take 1 hour to 1 1/4 hour) With a wad of paper towels in each hand, transfer chicken and can to clean bowl (or pie pan) and let rest for 15 minutes. Don't toss the paper towels, use them to remove the chicken off the can of beer and onto a cutting board. For the sauce: Combine all ingredients in the blender and process until smooth (about 1 minute).

Chris and Susan Muma