Savory Shepherd's Pie Stuffed Baked Potatoes!

Ingredients:

• 4 large russet potatoes, scrubbed clean
• 3 tbsp EVOO
• Salt
• 1/2 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 1/2 cup sour cream
• 1 tbsp smoked paprika
• 1 cup shredded smoked Gouda cheese
• 1 pound ground sirloin
• 1/2 pound button or cremini mushrooms, quartered
• 2 garlic cloves, chopped
• 2 tbsp butter
• 1 1/2 cups beef stock
• 2 tbsp spicy brown or dijon mustard
• 2 tbsp Worchestershire sauce
• 1/4 cup marsala wine

What to do:

1. Poke holes into the potatoes with a fork. Then place them on a microwave safe plate and heat in the microwave until cooked through, about 10 minutes. Set aside and let cool.
2. Meanwhile, heat up 2 tbsp of EVOO in a medium frying pan. Add half of the onion and the red pepper. Salt and pepper to taste. Heat for about 5 minutes. Set aside in a medium mixing bowl.
3. Add sour cream, paprika, 1/2 the Gouda cheese, and salt and pepper to taste. Cut a small top off of each potato and scoop potatoes out and place inside of the mixing bowl. Set potato skins to the side on a foiled baking sheet. Mix the potato mixture together and check for taste. Set aside.
4. Heat up 1 tbsp EVOO in the frying pan. Add your ground beef and cook through (5-6 minutes). Drain the fat out in a strainer and wipe the pan clean. Put beef back in pan, add mushrooms and cook for 5 minutes on medium (tip: add some marsala wine so it doesn't dry out). Now add the rest of the onion and the garlic and cook for 5 more minutes.
5. Preheat oven to broil.
6. Move the meat to the sides so the middle of the pan is clear. Add butter and flour and cook for 1 minute. Add and wisk beef stock, Worchestershire sauce, dijon mustard, and salt and pepper. Let it bubble, then cook for 2-3 minutes. Then mix it in with the beef mixture. Simmer for 3-4 minutes. Set to the side.
7. Fill the potato skins with beef mixture, then top with the potato mixture, and top all of that with the remaining Gouda cheese. Broil for 2-3 minutes (until cheese is melted and potato tops are slightly browned).

Enjoy!

AMAZING Chicken Tortilla Soup!

Ingredients:

• 6 flour tortillas
• Cooking spray
• 1 quart chicken stock
• 2 tbsp vegetable oil or EVOO
• 2 ears corn on the cob, shucked, kernels scraped from the cob
• 1 large red onion, chopped
• 2 jalapenos, seeded and chopped
• 1 red chile pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 1 tsp ground cumin
• 1 1/2 tsp paprika
• 1 bottle Mexican beer 
• 1 can (28 oz) diced tomatoes
• 1 rotisserie chicken or turkey, skinned and shredded
• Salt and pepper to taste
• 2 limes juiced
• 2 ripe avocados
• Sour cream
• Fresh cilantro leaves

What to do:

1. Preheat oven to 350 and slice tortillas into 1/2 inch strips, scatter on baking sheet and spray with cooking spray. Bake until crisp and golden. About 15 minutes.
2. Meanwhile, in a large sauce pan, heat up your vegetable oil or EVOO. Add your corn and brown for about 2-3 minutes. Now add your onion, peppers, jalapenos, and garlic. Saute for 2 minutes. Then add your cumin, paprika, and saute for 5 minutes.
3. Add your beer and cook for 1 minute. Add you tomatoes, chicken stock, shredded chicken or turkey, salt and pepper. Thin the soup with 1-2 cups of water and simmer to combine flavors.
4. Add the zest and juice of 1 lime to the soup. Seed  and dice avocados and dress them with the juice of the second lime.
5. Pile up the tortilla strips in a soup bowl. Top strips with avocado, ladle the soup over top, and garnish with sour cream, cilantro leaves, and more tortilla strips.

Enjoy!

Spaghetti w/Fresh Pesto, Tomatoes, and Butter Lettuce!

Ingredients:

• 2 heads of butter lettuce
• 1/2 cup of fresh parsley
• 1/2 cup of fresh basil
• 2 tbsp EVOO (extra virgin olive oil)
• 1 cup Parmesan reggiano cheese
• Salt and pepper to taste
• 2 tbsp of lemon zest
• Juice of one lemon
• 3 garlic cloves diced
• 1 onion chopped
• 16 ounces of cherry tomatoes
• 1 pound thin spaghetti noodles

What to do:

1. Cook your noodles in salted water until they are al-dente. Reserve 1 ladle of starchy water and set aside.
2.  Meanwhile, chop one head of butter lettuce and set aside in a large mixing bowl. Take the other head of lettuce, basil, parsley, lemon zest, Parmesan cheese, salt and pepper to taste and place in food processor and pulse until well blended. Add 2 tbsp of EVOO to make a pesto. Set aside. Add the ladle of starchy water to the pesto and stir together.
3. Heat some EVOO in a medium frying pan and start sauteing your onion, garlic, and some salt and pepper. Saute for about 7 minutes. Then add the cherry tomatoes and place a top on the pan. Cook for about 8-10 minutes to allow tomatoes to burst. Take a masher or you mixing spoon and smash the remaining tomatoes. Add the juice of one lemon
4. Mix together and toss the noodles, pesto sauce, and butter lettuce together for a couple of minutes. Serve on a plate with some Parmesan cheese to top it off. Enjoy!