Chile Rellenos, Sweet and Spicy!

Ingredients:

• 1 pound ground turkey
• 2 onions, diced
• 4 garlic cloves, diced
• 1/4 cup raisins
• 3 tbsp tomato paste
• 1 cup beef broth (or veggie broth)
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp cinammon
• Salt and pepper
• 8 relleno chiles
• 2 cups heavy cream
• Zest of one orange
• Rice

What to do:

1. Turn the oven on broil. Place 8 relleno peppers on a baking sheet and broil 3 minutes on each side. Let cool, remove skin, de-seed, and cover with foil to keep warm. Set aside. Set oven to 400.
2. In a small sauce pan, heat up heavy cream, add salt and pepper, and zest of an orange. Cook until it boils, then simmer 4-5 minutes until it thickens. Set aside.
3. In a medium skillet, cook the turkey on medium high. Add onions and garlic, cook until meat is done. Add tomato paste, beef broth, cumin, paprika, cinammon, and raisins. Cook through for about 4-5 minutes. 
4. Place peppers in a baking dish. Stuff with meat mixture. Cook in oven for 5 minutes. Top with cream mixture and serve on rice. 

Enjoy!

Butternut Squash Soup

Ingredients:

• Two butternut squashes, halved, deseeded, peeled, and chopped
• 4 garlic cloves, chopped
• 2 onions, chopped
• 4 tbsp butter
• Salt and pepper
• 1/4 tsp Paprika
• 1/4 tsp cinammon
• 1/4 tsp nutmeg
• 6 cups vegetable broth
• 1 cup heavy cream

What to do:

1. In a pot, heat up the butter on medium high. Add onion and garlic cloves and saute. Then add the butternut squash, broth, and spices. 
2. Boil for 15-20 minutes, until squash is tender. 
3. Put the squash mixture into the mixer and mix until you have the right consistency. Add heavy cream if you want a creamy soup. Taste and add salt, pepper, or additional spices as needed. 
4. Sprinkle cinammon on top of each serving. 

Enjoy!

Cod & Shrimp Stoup with Vinegar Mashed Potatoes

Ingredients:

• 4 large Idaho potatoes, peeled and thinly sliced
• Salt
• 3 tbsp EVOO
• 2 onions, thinly sliced
• 3-4 celery  stalks, chopped
• 3-4 garlic cloves, finely chopped
• 1 large fresh bay leaf
• 2 tbsp fresh thyme leaves
• Zest and juice of 1 lemon
• Black pepper
• 1/4 cup dry white wine
• 1 cup vegetable stock
• 1 (15 ounce) can diced tomatoes
• 1.5 pounds of cod, cut into chunks
• 1 pound large shrimp, peeled and devined
• 1/4 cup white balsamic vinegar or white wine vinegar
• 2 tbsp butter

What to do:

1. Place the potatoes in a pot, cover with water, and bring to a voil. Salt the water and cook until tender, 15 minutes.
2. Heat the EVOO in a Dutch oven or large skillet over medium to medium high heat. When the oil is hot add teh onions, celery, garlic, bay leaf, thyme, and lemon zest. Season with salt and pepper and cook until the onions and celery are tender, 7-8 minutes. Deglaze the pan with the wine and stire for 1 minute. Add 1/4 cup of the stock and the tomatoes and bring to a bubble. Add teh cod, cover, cook 3-4 minutes. Then stir in the shrimp, season with salt and pepper, cover, cook 3-4 minutes. Remove the lid, stir in the lemon juice, and remove the bay leaf.
3. Drain the potatoes and return them to the hot pot. Mash the potatoes with the vinegar, the remaining 1/4 cup of stock, and butter. Season with salt to taste.
4. To serve, spoon or scoop the potatoes into mounds in shallow bowls then ladle stoup around the potatoes.

Enjoy!

Fajita Chilaquiles Casserole!

Ingredients:

• 8 flour tortillas, cut into 1 inch wide strips
• Cooking spray
• 1 tbsp onion powder
• 1 tbsp garlic power
• 1 tbsp ground cumin
• 1 tsp ground cinammon
• 1 tbsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1.5 pounds chicken breasts, thinly sliced
• Salt and pepper
• 1 bottle mexican beer
• 4 tbp vegetable oil
• 2 red bell peppers, thinly diced
• 2 red onions, thinly diced
• 4 garlic cloves, finely chopped
• 1/4 cup chopped fresh cilatnro
• 2 limes
• 2 cups shredded pepper Jack cheese
• Sour cream for garnish
• Salsa for garnish

What to do:

1. Preheat the overn to 400.
2. On a baking sheet, arrange the tortilla strips in a single layer and spray with cooking spary to coat. Bake until crispy, about 7-8 minutes. When you remove the strips, turn on the broiler and place a rack in the middle of the oven. Set strips aside.
3. In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder, and oregano. Add the emat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce, 2 minutes.
4. While the meat is cooking, place a second large skillet over high heat with the remaining 2 tbsp of oil. Add the bell peppers, onions, and garlic to the pan, and cook until the vegetables are brown around the edges adn tender, 3-4 minutes. Add the chopped cilatnory or parsley, the jucie of 1 lime, and salt and pepper, adn toss to combine. Remove from the heat.
5. Combine the meat, peppers, and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and place under the broiler to melt the cheese, 3 minutes. Garnish with the jucie of the remaining lime, sour cream, and salsa.

Beer Braised Shrimp w/Fresh Spicy Salsa and Rice!

Ingredients:

• 4 garlic cloves chopped
• 6 celery stalks chopped
• 1 green pepper chopped
• 1 red onion chopped
• 4 tbsp butter
• 1.5 cups rice
• 2.5 cups vegetable stock
• 1 jalapeno, deseeded and chopped
• 1 pint of cherry tomatoes halved
• 2 limes
• Salt
• 2 tbsp EVOO
• 2 lb shrimp
• 1 tbsp Old Bay Seasoning
• 1 tbsp Worchestershire Sauce
• 1.r cup hot sauce
• 1 bottle of beer
• 1 bunch of green onions, chopped

What to do:

1. In a medium bowl, combine the garlic, celery, bell peppers, and onion. Heat a medium pot with 1 tbsp butter over medium heat. Add about one third of the vegetables in the pot, cook for 2 to 3 minutes, then add the rice and toss for another 1-2 minutes. Stir in the stock, cover the pot, and bring to a boil. Simmer the rice for 15-18 minutes. Set aside.
2. Meanwhile, combine the remaining vegetables with the jalapeno pepper and tomatoes, dress with the juice of 1 lime, and season with a little salt.
3. Heat the EVOO in a large skillet over medium high heat. Add the shrimp and Season with Old Bay, Worchestershire Sauce, and hot suace. Toss the shrimp around for 2 minutes, add the beer, reduce the heat to a simmer, and braise for about 5-6 minutes. Cut the remaining 3 tablespoons of butter into small bits, then add the green onions and melt the butter into the sauce. Squeeze the juice of the second lime over the pan.
4. Serve the rice, shrimp, and salsa on plates and enjoy!

Stuffed Chicken With Marinara!

Ingredients:

• 1 cup of fresh parsley leaves
• A handful of raisins
• Zest of 1 lemon
• 2 garlic cloves
• 4 slices of bread (I used sourdough)
• Salt and pepper
• 10 oz mushrooms, chopped
• 1 onion chopped
• 1 tbsp butter
• EVOO
• 1/2 cup marsala wine
• 2 cups marinara sauce or tomato sauce
• Italian seasoning
• 4 chicken breasts

What to do:

1. Place raisins in hot water to let them plump up for about 5 minutes.
2. Butterfly your chicken breasts so it looks like a book, then use a mallet to thin out the slices. Season with salt and pepper. Set aside.
3. Start sauteing your mushrooms and onions in the butter, about 6 minutes. Then add the marinara sauce, marsala wine, italian seasoning, salt and pepper to taste. Simmer on low for 15 minutes with lid on. Stir occassionally.
4. Meanwhile, place the following ingredients in your food processor: parsley, raisins, lemon zest, bread, and garlic.Pulse until you have a stuffing consistency.
5. Take your chicken, place stuffing inside and roll the chicken up, placing toothpicks to hold the rolls together. Cook in a separate pan in EVOO until browned on each side, about 8 minutes. Transfer to the pan with the sauce cooking. Put lid back on and cook until chicken is done, turning occassionally so it doesn't dry out and absorbs all the flavors.

Chicken with Apples, Pears, and Camembert Mashed Potatoes!

Ingredients:

• 2 pounds baby Yukon Gold potatoes
• Salt
• 1 tbsp EVOO
• 4 pieces boneless chicken breast
• Black pepper
• 2 tbsp butter
• 1 apple, peeled, cored, and diced
• 1 pear, peeled, cored, and diced
• Freshley grated nutmeg (1/4 tsp)
• Zest and juice of 1 lemon
• 2 tbsp honey
• 1/2 pound ripe Camembert cheese, diced into bit size pieces
• 1/4 to 1/2 cup milk
• 10 to 12 blades chives, chopped
• 2 tbsp fresh thyme leaves, finely chopped

What to do:

1. Halve the small and quarter the larger baby potatoes and cover with water in a large pot. Bring the water to a boil and season with salt. Cook 12 to 15 minutes until the potatoes are tender.
2. Heat the EVOO in a large nonstick skillet over medium high heat. Season the chicken with salt and pepper on both sides and cook the chicken until golden and firm, about 12 minutes, turning once. Place the chicken on a plate and cover with foil to keep warm.
3. In the same skillet melt the butter cover medium heat, add the apples and pears and season with salt and nutmeg. Stir in the lemon juice and cook for 5 minutes or until tender, then stir in honey and cook one minute more. 
4. Drain the potatoes and return them to the hot pot. Mash them with the cheese and milk and season with salt and pepper to taste. 
5. Divide the potatoes among 4 plates.
6.  Slice the chicken breasts on an angle. Arrange the sliced chicken alongside the potatoes and top with the apples and pears. Combine the chives and the thyme and lemon zest and scatter over each plate.

Savory Mushroom Risotto!

Ingredients:

• 1 cup arborrio 
• 1 quart beef broth
• 1 onion, chopped
• 2 garlic cloves, chopped
• 10 ounces mushrooms, chopped
• 1/2 cup Marsala wine
• 3 tbsp butter
• 1/2 cup gruyere cheese, shredded
• 1 tsp Italian seasoning
• Salt and pepper

What to do:

1. In a medium sauce pan, saute the arborrio, onion, garlic cloves, and mushrooms in butter. Saute for 5-6 minutes. Add the Marsala wine, salt and pepper, Italian seasoning, and saute for another 4 minutes, stirring frequently.
2. Slowly add one cup of the beef broth at a time, until the whole quart of beef broth has been absorbed, stirring frequently. 
3. After the broth has absorbed, remove from heat and stir in the cheese. Serve and enjoy!

Butternut Squash Spaghetti!

Ingredients:

• 1 red pepper, diced
• 1 green pepper, diced
• 1 yellow pepper, diced
• 4 carrots, diced
• 2 garlic cloves, diced
• 1 cup marsala wine
• 10 ounces mushrooms, chopped
• 2 tbsp tuscan EVOO
• Salt and pepper
• Butternut Squash jar (Dave's)
• Spaghetti noodles

What to do:

1. Saute all the veggies in a medium pan on medium high in the EVOO and add some marsala wine. Saute for 10 minutes, stirring frequently. Add  the butternut squash sauce and saute for 15 minutes with the cover on. Stir frequently.
2. Meanwhile, bring some water to a boil and cook the noodles until al dente.

French Onion & Mushroom Soup!

Ingredients:

• 4 tbsp butter
• 2 tbsp EVOO
• 3 large onions, chopped
• 1.5 tsp dried thyme
• Salt and pepper
• 1 quart beef or chicken stock (I used half beef and half veggie stock)
• 1 ounce mushrooms, chopped
• 1/2 cup dry sherry or dry white wine
• 4 thick slices of crusty bread
• 1 large garlic clove
• 1/2 pound Gruyere cheese, grated

What to do:

1.  In soup pot, melt butter and EVOO over medium high heat. Add the onions, bay leaf, and thyme, then season with salt and pepper. Cook for 25 minutes. 
2. Meanwhile, in a large saucepan bring the stock, mushrooms, and 2 cups water to a boil. Lower the heat and simmer for 15 minutes. 
3. Preheat the broiler. Pour the sherry into the onion mixture and cook over medium heat, stir in the mushrooms and the hot stock.
4. Toast the bread under the broiler, rub with garlic and cover with cheese. Broil until cheese is melted and browned, 2 to 3 minutes. 
5. Discard the bay leaf. Ladle the soup into bowls and top with the toasts.

Lobster Tails!

Ingredients:

• 2, 4 oz lobster tails
• 1/2 stick of butter
• Salt and pepper
• 1/2 lemon, juiced
• 1/2 tsp hot sauce
• Parsley

What to do:

1. Preheat the oven to 400.
2. Mix together the melted butter, add salt and pepper, lemon juice, hot sauce, and parsley. Mix in a small bowl.
3. Cut through the lobster tail, exposing the meat and peeling back the shell. Put each tail in foil. Add the butter mixture, half on each lobster tail. Wrap and place in a cooking pan.
4. Cook for 5-7 minutes, until done. Don't overcook!
5. Serve with a side salad or cheese and crackers.

Enjoy!

Cobb Pasta Toss!

Ingredients:

•  3 pints grape or cherry tomatoes
• 3 tbsp EVOO
• Salt and pepper
• 6 slices bacon (optional)
• 1 lb Penne pasta
• 1 lb boneless skinless chicken breasts, diced
• 2 avocados, pitted and diced
• 1 lemon
• 2 garlic cloves, chopped
• A few dashes of hot sauce
• 5 scallions, chopped
• 1 cup blue cheese crumbles
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh flat leaf parsley, chopped
• Ingredients:

What to do:

1.  Preheat oven to 400 degrees. Place a large pot of water over high heat to boil. Scatter the tomatoes onto a rimmed baking sheet and drizzle with 2 tbsp EVOO and some salt and pepper. Toss lightly to coat and roast them, 12 to 15 minutes. Place the bacon on a broiler pan and transfer to the oven as well. Cook until crispy, about 15 minutes.
2. Salt the boiling water, drop in the pasta, and cook al dente according to the package. When pasta is ready, reserve a large mug of starchy cooking water, then drain the pasta and return to the pot it was cooked in.
3. While the pasta is cooking, season the chicken with salt and pepper. Heat a large skillet with 1 tbsp EVOO, add chicken, and saute until golden brown and cooked through, 6 minutes.
4. While the chicken is cooking, place the diced avocado into a small bowl and squeeze the juice of lemon over it, tossing to coat. 
5. When the chicken is finished cooking, add the garlic to the pan, cook for 1 minute, sprinkle in a few dashes of hot sauce and toss to coat.
6. In a large serving bowl, add the cooked tomatoes and scallions, then add reserved pasta water and pasta. Mash the tomatoes. Top with chicken, crumble bacon over the top and toss with the avocado, blue cheese, basil, and parsley.

Enjoy!

Brussel Sprouts and Veggies!

Ingredients:

• 10 ounces of fresh brussel sprouts, end chopped off and cut in half
• 1/2 onion, chopped
• Juice of half a lemon
• Salt and pepper
• 1 zuccinni, chopped
• 1 eggplant, chopped 
• Tuscan EVOO
• Italian seasoning

What to do:

1. Preheat oven to 375.
2. Mix together all the veggies and seasoning.Mix in the EVOO.
3. Bake for 20-30 minutes covered with foil until done.

Enjoy!

Spinach-Artichoke Stuffed Shells!

Ingredients:

• Salt
• 20 large pasta shells
• 1 (28 ounce) can whole San Marzano tomatoes
• 7-8 basil leaves, torn
• 3 tbsp butter, melted
• Black pepper
• 2 tbsp EVOO
• 3 garlic cloves, chopped
• 1 (10 ounce box frozen spinach) or 3/4 pound fresh young spinach chopped
• Freshly grated nutmeg
• 1 (10 ounce) box frozen baby artichoke hearts, defrosted and roughly chopped
• 1 egg yolk
• 2 cups ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tsp grated lemon zest, 1/2 juice of a lemon
• 1 tbsp thyme leaves, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves

What to do:

1.  Preheat oven to 375. 
2. Bring large pot of water to a boil for pasta. Salt the water and cook the shells to just shy of al dente. Set aside.
3. While shells cook, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper. 
4. Place a skillet over medium-high heat with the EVOO. Add the garlic to the pan and stir for 1 minute. Add the spinach and nutmeg to the pan and cook to heat through. Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper. 
5. Stir and spoon this mixture into the shells and arrange split side up in the sauce. Cover the casserole with foil and transfer to the oven. 
6. Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown-about 15 minutes.

Enjoy!

Fall Soup!

Ingredients:

• 2 pieces boneless skinless chicken breast
• 2 onions, one halved, one chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 tbsp EVOO (tuscan)
• 3 small to medium carrots, chopped
• 4 small celery stalks, chopped
• 10 oz mushrooms chopped
• Salt and pepper
• 1 quart tuscan vegetable stock
• 1/3 lb wide egg noodles
• 4 scallions, sliced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup fresh chopped dill
• Zest and juice of 1 lemon

What to do:

1.  In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer until chicken is cooked through, 15 to 20 minutes.
2. Meanwhile, in a dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, mushrooms, and celery. Season with salt and pepper. Cover the pot and cook until the veggies are soft- 8 minutes. Add the chicken stock and bring to a boil.
3. Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken and simmer for 5 minutes. 
4. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.

Enjoy!

Spinach and Artichoke Mac and Cheese!

Ingredients

• 3 tbsp butter
• 2 tbsp EVOO
• 1 pound penne
• 1 onion diced
• 3 garlic cloves diced
• Salt and pepper
• 1/3 cup dry white wine
• 3 tbsp flour
• 2 cups milk
• 1/3 tsp nutmeg
• 10 oz spinach chopped
• 10 oz artichoke hearts chopped
• 1.5 cups Parmesan Romagiano cheese
• 1.5 cups Gouda cheese

What to do

1.  Cook the pasta. Meanwhile, heat the butter in a frying pan and add the onion and garlic-saute for 10 minutes.
2. Set the oven to broil.
3. Turn up the heat and add the flour. Cook for 1 minute. Then add the dry white wine and cook out the alcohol-about 3 minutes. Then add the milk, artichoke hearts, nutmeg, spinach, and salt and pepper. Heat through. Add 1 cup of each cheese until melted.
4. In a ceramic, oven safe bowl, combine the drained pasta and cheese mixture. Mix thoroughly. Top with the remaining half cup of cheeses. 
5. Place bowl in broiler for 3 minutes until browned on top. 

Enjoy!

Chicken Stuffed with Pesto, Served with Lemon Risotto!

Ingredients

• 8-10 basil leaves
• 1/4 cup fresh parsley leaves
• 1 round of Boursin garlic and herb soft cheese
• 2 garlic cloves, diced
• 1/2 cup Parmigiano-Reggiano cheese
• Salt and pepper
• 4 pieces of boneless skinless chicken breasts
• 12 slices of vine ripe tomato
• Tuscan EVOO
• 3 lemons, juiced
• 1 cup risotto
• 5 cups beef broth
• 10 ounces mushrooms, chopped
• 1 onion, chopped
• 2 tbsp butter
• 1/2 cup Parmesan cheese

What to do

1. Preheat the oven to 450. 
2. In a food processor, combine basil, parsley, Boursin cheese, 1/4 cup Parmigiano, salt and pepper, the juice of 2 lemons, garlic cloves, and 2 tbsp EVOO. Blend together and set aside.
3. Butterfly each piece of chicken. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet until about 1/4 inch thickness. Season both sides with salt and pepper. Then divide the herb cheese mixture among the 4 pieces of chicken. Fold the chickn in half to enclose the cheese mixture. 
4. Transfer the chicken to a nonstick rimmed backing sheet. Top each piece of chicken with 2-3 slices of tomato. Drizzle the stuffed breasts with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano.
5. Bake the chicken until cooked through, about 20 minutes.
6. While the chicken is cooking, in a medium sauce pan, heat your butter on medium heat. Add your onion, mushrooms, and risotto and brown (about 5 minutes). 
7. Add 1 cup of beef broth at a time, stirring occasionally until absorbed. Continue to add more beef broth until the risotto doesn't soak any more in. 4-5 cups usually.
8. Stir in the juice of 1 lemon and a 1/4 cup of Parmesan cheese. Remove from heat and stir together. Set aside. 
9. Serve it all on a plate.

Enjoy!

Heavenly Vegetarian Lasagna

Ingredients

• Lasagna noodles
• Spaghetti sauce (one jar)
• 2 zucchini, chopped
• 12 ounces mushrooms, chopped
• 2 carrots, shredded
• 10 ounces broccoli
• 12 ounces spinach, chopped
• 1 onion, chopped
• 4 garlic cloves, diced
• 2 eggs, beaten
• 2 cups cream-style cottage cheese
• 1 15 ounce carton ricotta cheese
• 2 tsp dried Italian seasoning
• EVOO
• 3/4 cup shredded Parmesan cheese
• 1 8 oz package shredded mozzarella cheese

What to do

1. Cook noodles according to package directions. Drain and set aside.
2. In a bowl, combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
3.  In a large skillet, cook mushrooms, onion, zucchini, and garlic until tender. Stir in the spaghetti sauce, carrots, spinach, broccoli, and 1/4 cup Parmesan cheese. Cook through and set aside.
4. In a rectangle 3 quart pan, place a layer of noodles (cut to size) in the bottom of the dish. Spread one-third of the cottage cheese mixture, followed by a third of the spaghetti sauce mixture, followed by a third of the mozzarella cheese. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese. 
5. Bake uncovered at 350 for 15 minutes or until heated through. Let stand for 10 minutes. 

Enjoy!

Ravioli Tomato Soup!

Ingredients:

• 1 pound cheese stuffed ravioli, fresh
• 2 pints of cherry tomatoes
• 3 tbsp EVOO (I used Tuscan infused EVOO)
• Salt and pepper
• 2 garlic cloves, diced
• 10 ounces mushrooms, diced
• 1 quart low sodium chicken stock
• 2 cups water
• 2 scallions, chopped
• 1 cup fresh basil leaves
• Parmesan cheese, shredded (for topping)

What to do:

1.  In a large pot, heat EVOO to medium high. Add you cherry tomatoes, garlic, and salt and pepper. Put top back on and heat through on medium heat for about 7-8 minutes. Burst the remaining tomatos using a wooden spoon, add the mushrooms, and mix. 
2. Add the chicken stock, water, and scallions. Bring to a boil, add the ravioli and cook until done (about 4-5 minutes). Stir in your basil leaves. 
3. Serve in a shallow bowl and add parmesan cheese to top.

Enjoy!

Autumn Chili in Butternut Squash!

I don't know about you guys but it feels like fall is here! So here is a great recipe for you to kick this season off!

Ingredients:

• 2 medium butternut squash, halved and seeds scooped out (make a little extra room as this will serve as your chili bowl)
• 1 can black beans, drained (14 oz)
• 1 can corn, drained (10 oz) or fresh corn (4 cobs)
• 2 garlic cloves, diced
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 2 zucchini, chopped
• 1 pound cremini or Bella mushrooms, stemmed and chopped
• 5 tbsp EVOO
• Salt and pepper to taste
• 3 tbsp tomato paste
• 1 Dos Equis beer
• 2 ancho chili peppers, stemmed and seeded
• 2 cups vegetable stock (I used progressive low sodium Tuscan veggie stock)
• 1 tsp marjoram
• 2 tbsp smoked paprika
• 3 tbsp chili powder
• 2 tbsp honey
• 2 cups cheddar cheese, grated

What to do:

1. Preheat oven to 425. Put your butternut squash (halved) on a baking pan, using 2 tbsp of EVOO cover them and season with salt and pepper. Cook face down for 30 minutes and face up for 15 minutes until slightly browned and soft. Set aside.
2.  In a small sauce pan, heat your vegetable stock with you ancho chili's in it to allow for steeping. I did this for about 25 minutes. Then remove and let cool slightly. Then blend the vegetable stock and ancho chili pepper mix in your food processor and set aside.
3. Meanwhile, in a large pot, using 3 tbsp EVOO, start cooking your mushrooms for about 5 minutes. Then add all your veggies: onion, red pepper, garlic, and zucchini. Cook for about 8-10 minutes.
4. Now add in your corn, beans, tomato paste, and spices (marjoram, paprika, and chili powder). Cook for 1-2 minutes.
5. Add your beer, vegetable stock and ancho chili pepper mix, and honey. Bring to a boil for about 5 minutes and then simmer for 10 minutes or until your squash are ready.
6. After removing your squash from the oven, put the oven on broil. Meanwhile, fill your squash with chili in the cups where you de-seeded them. Top these with your 2 cups of cheddar cheese. If you have left over chili, keep it because you may want to add more as you eat the butternut squash itself. 

Enjoy!!

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!