Jalapeno Cheese Corn Muffins

Jalapeno Cheddar Corn Muffins
  • 1 box Jiffy cornbread mix 8.5 oz
  • 1 egg
  • 1/4 cup butter melted
  • 1/3 cup milk
  • 2 Tbsp canned jalapeno peppers diced and drained
  • 1 cup cheddar cheese shredded
  1. Preheat oven to 375 F. Combine cornbread mix, egg and butter in a bowl, and mix well.

  2. Add remaining ingredients and combine well. Mixture will be thick and lumpy.

  3. Place cornbread in a greased muffin tin (makes 6 muffins).

  4. Bakefor 15-20 minutes or until golden brown.

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Garlic Sirloin Pot Roast

Garlic Sirloin Pot Roast
Course: Main Course
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • 3 lb top sirloin roast
  • 6 tsp minced garlic
  • 6 Yukon Gold potatoes peeled, quartered
  • 4 carrots cut into 2-inch pieces
  • 2 large sweet onions peeled, chopped
  • 1/2 cup water
  • 1/2 cup beef broth
  • 3 cubes beef bouillon
  • 1 bay leaf
  • 2 zucchini cut into 2-inch pieces
  1. Combine salt, pepper, and paprika. Rub mixture into the meat. Sprinkle with minced garlic.

  2. Place the potatoes, carrots, and onions in large crock pot. Place meat on top of the vegetables. Pour in water and beef broth, and top with crumbled bouillon cubes and bay leaf.

  3. Place lid on crock pot. Cook for 6 hours on High, or 8 hours on Low. During the last half hour of cooking, add the zucchini pieces.

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Cheddar and Garlic Biscuits


Cheddar and Garlic Biscuits
Course: Side Dish
  • 2 cups flour
  • 1 Tbsp sugar
  • 1 Tbsp baking powder
  • 1 Tbsp garlic powder
  • 2 tsp salt divided
  • 3/4 cup butter divided
  • 1 cup milk
  • 2 cups grated cheddar cheese
  • 1/2 tsp dried parsley
  1. Preheat oven to 425°F. Cover a large baking sheet with parchment paper.

  2. Melt 1/2 cup butter. Set aside to cool.

  3. In a large mixing bowl add the flour, sugar, baking powder, garlic and 1 teaspoon salt. Whisk until well combined.

  4. Pour the milk into the melted butter and stir well.

  5. Pour the milk and butter mixture over the dry ingredients and stir until just combined, making sure to not over mix. Add shredded cheese and fold in until cheese is evenly distributed.

  6. Form biscuits from 1/2 cup dough each - it will be sticky and hard to shape.

  7. Bake for 10-12 minutes or until just golden brown.

  8. While biscuits are baking, melt remaining 1/4 cup butter, add parsley, and stir.

  9. As soon as biscuits come out of the oven, brush with parsley butter mixture.

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Baked Eggplant Parmesan

Baked Eggplant Parmesan
  • olive oil
  • 3/4 cup breadcrumbs
  • 1 tsp oregano
  • 48 oz chunky tomato sauce
  • 2 large eggs
  • 1 cup Parmesan cheese
  • 1/2 tsp basil
  • 2 large eggplants (total 2.5 lb) peeled & sliced into 1/2 inch rounds
  • 1.5 cups shredded mozzarella cheese
  1. Preheat oven to 375 F. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another wide, shallow bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper.

  2. Dip eggplant slices in egg mixture, then cover with breadcrumb mixture; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 F.

  3. Spread 2 cups sauce in a 9 x 13 baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1/2 cup mozzarella. Repeat with remaining eggplant, sauce, and mozzarella; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.

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Spinach and Ricotta Slice

Spinach and Ricotta Slice
Course: Main Course
  • 4 Tbsp butter
  • 1 tsp olive oil
  • 1 onion finely chopped
  • 2 lb fresh spinach
  • 1/4 tsp nutmeg
  • 16 oz ricotta
  • 2 egg yolks
  • 7/8 cup Parmesan cheese
  • 2 packs puff pastry (13 oz per pack)
  • a little flour
  • 1 egg beaten
  1. Heat oven to 350 F. Melt half the butter with the oil in a pan. Add the onion and cook for 10 mins until softened. Remove to a bowl.

  2. Add a few handfuls of spinach to the pan and cook for a few mins until it has wilted down. Remove from the heat and drain in a colander. Repeat until all the spinach is cooked. Press with the back of a spoon to remove any excess liquid. Now roughly chop and tip into the bowl with the onion. Stir in the nutmeg, ricotta, egg yolks, Parmesan and some seasoning and mix well.

  3. Roll out one pack of pastry on a lightly floured surface to a 10 x 12 inch rectangle, then lay on a large baking sheet. With the longest side facing you, pack the spinach mixture down the middle of the pastry, leaving a 2 inch border all the way around. Brush the pastry all the way round with some beaten egg.

  4. Roll out the second pack of pastry to a rectangle slightly larger than the first. Drape over the top and gently press down the edges to seal both pastry layers together. Trim the edges to neaten and seal with a fork.

  5. Brush all over with beaten egg and lightly score the pastry with the back of a knife in a criss-cross fashion, making sure you don’t cut all the way through. Bake for 40 mins. Leave to rest for 10 mins before serving.

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Rosemary Garlic Beef Stew

Rosemary Garlic Beef Stew
Course: Main Course
  • 4 carrots
  • 1/2 bunch celery
  • 1 onion
  • 2 lb red potatoes
  • 2 Tbsp olive oil
  • 4 cloves garlic minced
  • 1.5 lb beef stew meat
  • 1/4 cup flour
  • 2 cups beef broth
  • 2 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1/2 Tbsp brown sugar
  • 1/2 Tbsp rosemary
  • 1/2 tsp thyme
  1. Place diced onion, sliced carrots, sliced celery, and cubed potatoes into slow cooker.

  2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set aside.

  3. Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.

  4. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker.

  5. Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.

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Vegetarian Moroccan Stew

Vegetarian Moroccan Stew
Course: Main Course
Spice mixture:
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp turmeric
  • 1/8 tsp curry powder
Stew vegetables:
  • 1 Tbsp butter
  • 1 sweet onion chopped
  • 2 cups kale finely shredded
  • 56 oz vegetable broth
  • 15 oz garbanzo beans canned, drained
  • 14.5 oz diced tomatoes undrained
  • 3 large potatoes peeled, diced
  • 2 sweet potatoes peeled, diced
  • 4 large carrots chopped
  • 1 cup dried lentils rinsed
  • 1/2 cup dried apricots chopped
  • 1 Tbsp honey
  • 1 tsp black pepper
  • 1 Tbsp cornstarch
  • 1 Tbsp water
  1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl.

  2. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes.

  3. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper.

  4. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.

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Roasted Veggie Enchilada Casserole

Roasted Veggie Enchilada Casserole
Course: Main Course
Roasted Veggies
  • 1/2 medium head cauliflower cut into 1/2 inch chunks
  • 1 large sweet potato peeled, cut into 1/2 inch cubes
  • 2 red bell peppers cut into 1 inch squares
  • 1 medium yellow onion sliced into 1/2 inch wedges
  • 3 Tbsp olive oil
  • 1 tsp ground cumin
  • salt
  • black pepper
Remaining ingredients
  • 18 oz salsa
  • 1/2 cup chopped fresh cilantro
  • 10 corn tortillas halved
  • 15 oz canned black beans, drained
  • 2 oz baby spinach leaves
  • 2 cups shredded Monterey Jack cheese
  1. To roast the veggies: Preheat the oven to 400 F with racks in the middle and upper third of the oven. Line two large, rimmed baking sheets with parchment paper to prevent the vegetables from sticking.

  2. In a bowl, combine the cauliflower, sweet potato, half of the olive oil & half of the cumin, mix well, and arrange evenly on one pan. In the bowl, combine the bell peppers, onion, and remaining oil and cumin; arrange evenly on the other pan.

  3. Sprinkle both pans lightly with salt and pepper. Bake until the vegetables are tender and caramelized on the edges, about 30 to 35 minutes, tossing the veggies and swapping the pans halfway.

  4. When you’re ready to assemble, reduce the oven heat to 350 F. Stir the cilantro into the salsa.

  5. To assemble, spread ½ cup salsa evenly over the bottom of a 9 x 13 baking pan. Add a single layer of halved tortilla pieces, arranging them so they completely cover the salsa.

  6. Top with ½ of the beans, ⅓ of the vegetables, ½ of the of spinach, and ⅓ of the cheese.

  7. Make a second layer of tortillas (press down on the mixture a little here to make room for the next layers). Top with ½ of the remaining salsa, all of the remaining beans, ½ of the remaining vegetables, all of the remaining spinach, and ½ of the remaining cheese.

  8. Make a third layer of tortillas (again, press down to make more room). Top with the remaining salsa, vegetables, and cheese.

  9. Cover the pan with parchment paper or aluminum foil. Bake for 20 minutes, then remove the covering and bake for 10 more minutes, or until heated through.

  10. Let the casserole cool for 10 minutes, then enjoy!

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Hoisin Sauce

Hoisin Sauce
  • 1 cup soy sauce
  • 0.5 cup peanut butter
  • 4 Tbsp molasses
  • 8 tsp cider or other vinegar
  • 4 garlic cloves minced
  • 8 tsp sesame seed oil
  • 4 tsp hot sauce
  • 0.5 tsp black pepper
  1. Whisk all ingredients together - enjoy!

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Meat Loaf

Meat Loaf
Course: Main Course
  • 2 eggs beaten
  • 3/4 cup milk
  • 2/3 cup fine dry bread crumbs
  • 1/4 cup onion flakes
  • 2 Tbsp fresh parsley snipped
  • 1/2 tsp oregano
  • 1/8 tsp black pepper
  • 1.5 lb ground beef
  • 1/4 cup chili sauce
  • 2 Tbsp packed brown sugar
  • 1 tsp dry mustard
  1. Preheat oven to 350 F. In a medium bowl combine eggs and milk; stir in bread crumbs and the rest of the ingredients except the meat. Once it is well mixed, add the ground beef and mix well. Lightly pat mixture into an 8 x 4 x 2 inch loaf pan.

  2. Bake for 1 to 1.25 hours. Spoon off any surface fat.

  3. Prepare the sauce by combining the chili sauce, brown sugar and mustard. Spread over the surface of the meat loaf. Bake for 10 minutes more. Let stand for 10 minutes before serving.

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