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INGREDIENTS 4 chicken breasts (cooked and shredded) 2 to 14.5 oz cans chicken broth 2 to 15 oz. cans mild green enchilada sauce 2 to 4 oz. cans diced green chiles 2/3 cup water 1 1/2 TB cumin 1 TB chili powder 1 tsp. onion powder 1 tsp. garlic powder 2/3 cup corn (if frozen, thaw out) 2/3 cup instant rice 1 to 8 oz. bar cream cheese (cubed) salt and pepper Monterrey Jack Cheese INSTRUCTIONS Place chicken broth, enchilada sauce, green chiles, water, cumin, chili powder, onion powder, garlic powder and shredded chicken in crock pot on HIGH. Cook for 3.5 hours. After cooking for 3.5 hours add corn, rice and cubed cream cheese. Stir and cook for half hour. Add salt and pepper to taste and top with Monterrey Jack Cheese. Serves 4-6.

INGREDIENTS 1 teaspoon olive oil for brushing 2 eggs 2 tablespoons water 1 cup grated Parmesan cheese 1 cup Italian-seasoned breadcrumbs salt and ground black pepper to taste 2 large eggplants, peeled and sliced into 1/2-inch rounds 2 tablespoons olive oil 1 pound ground beef 48 ounces chunky tomato sauce 2 cups shredded mozzarella cheese INSTRUCTIONS Preheat oven to 375 degrees F (190 degrees C). Oil two baking sheets with 1 teaspoon olive oil. Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish. Dip eggplant slices in egg mixture. Press slices into the crumbs and tap off excess. Arrange slices on the prepared baking sheets. Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes. Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C). Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside. Oil a 9x13 baking dish with olive oil. Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese. Bake uncovered in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Remove from oven and allow to cool for 5 minutes. YIELD 8 servings ...

INGREDIENTS 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 tablespoons sugar 4 tablespoons butter 4 eggs 1/4 cup milk 1/2 teaspoon vanilla extract 8 slices challah, brioche, or white bread 1/2 cup maple syrup, warmed INSTRUCTIONS In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly. In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

INGREDIENTS 4 Tablespoons Extra Virgin Olive Oil 3/4 Cup Finely Chopped Sweet Onion 2 Cloves Garlic, Peeled & Finely Minced 2 1/2 Pounds Prepared Ripe Plum Tomatoes Sea Salt & Black Pepper 1 Bunch (About 10 Leaves) Fresh Basil, Minced INSTRUCTIONS Bring a pot of water to a boil. To prepare the tomatoes, cut an X into the stem end and drop them into the boiling water for 3 to 4 minutes or until you see the skins begin to slip off. Transfer the tomatoes to a colander in the sink and run cold water over them until they are cool enough to handle. Use a small, sharp knife, and peel off the skins and cut in half. Cut out the small core and then use your finger tips to scoop out most of the seeds. Cut the tomatoes into thin strips or coarse dice. In a saucepan, heat the olive oil over medium heat until sizzling, then cook the onion, stirring often, until it is soft and translucent. Add the garlic and cook a minute or two just until fragrant. Add the tomatoes, salt and pepper, and half the basil, and simmer for about 20 minutes or until the sauce has thickened. Stir in the remaining basil, and use to top your favorite cooked pasta.

INGREDIENTS 1 (14 to 16 pound) frozen young turkey 1 cup kosher salt 1/2 cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns 1 1/2 teaspoons allspice berries 1 1/2 teaspoons chopped candied ginger 1 gallon heavily iced water 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage Canola oil INSTRUCTIONS Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F. 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. Early on the day or the night before you’d like to eat: 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. Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine. Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels. 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. 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.

INGREDIENTS 1/4 Cup Olive Oil (plus more to brush grill) 2 lb Skirt Steak Salt and Freshly Ground Pepper 1/2 Onion (diced) 2 tablespoons Butter 1/2 Lb New Potatoes (sliced into 1/2-inch thick coins) 1/2 head Cauliflower (chopped into florets) 1 Teaspoon Red Chile Flake 1 Tablespoon Fresh Rosemary (leaves only/chopped) 2 Tablespoons Parsley (leaves only/chopped) 1 bunch Kale (de-stemmed/cut into ribbons) 2 cloves Garlic (sliced) 3 Tablespoons Red Wine Vinegar INSTRUCTIONS Blanch the potatoes in a pot of boiling water for 3-4 minutes. Strain 1 and set aside. Preheat a grill or grillpan to medium-high heat. Season the steak generously with salt and pepper. Brush grill with olive oil. Grill steak for 4 to 5 minutes per side for medium. In a large skillet or sauté pan, heat 2 tablespoons butter and 2 tablespoons extra virgin olive oil. Add the onion, and potatoes in a single even layer. Cook until the potatoes have crisped, and then flip to crisp on other side. Add the cauliflower and cook, tossing to coat and soften the cauliflower. Add the kale and garlic and toss so the kale begins to wilt. Add the red chili flakes, rosemary, and parsley. Stir everything to mix, and once fully mixed, finish the dish with red wine vinegar and a drizzle of olive oil and transfer to platter to serve. YIELD 6 Servings TOTAL TIME 1:30 ...

INGREDIENTS Quesadillas 1 tablespoon olive oil 1 1/2 teaspoons bottled minced garlic 2 cups chopped plum tomatoes 1/2 cup chopped fresh cilantro 1 (15-ounce) can black beans, drained and rinsed 4 (8-inch) flour tortillas Cooking spray 3/4 cup (3 ounces) shredded Mexican blend cheese Salsa 1 cup frozen whole-kernel corn 1/2 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon bottled minced garlic 1 red bell pepper, chopped INSTRUCTIONS To prepare the quesadillas, preheat the broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic; sauté 30 seconds. Add tomatoes, 1/2 cup cilantro, and beans; cook 5 minutes or until liquid evaporates, stirring occasionally. Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 cup bean mixture and 3 tablespoons cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas begin to brown. Cut each tortilla into 3 wedges. To prepare salsa, combine corn and remaining ingredients in a small saucepan. Bring to a boil over high heat, and cook for 2 minutes, stirring frequently. Serve with quesadillas. YIELD 4 servings (serving size: 3 quesadilla wedges and about 1/3 cup salsa) ...

INGREDIENTS 3 slices white sandwich bread 3 tablespoons olive oil Coarse salt and ground pepper 1/4 cup all-purpose flour 3 cups whole milk 2 heads broccoli (about 2 pounds total), florets finely chopped, stalks peeled and finely chopped 1 cup shredded white cheddar (4 ounces) INSTRUCTIONS Preheat oven to 450 degrees, with rack in upper third. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside. In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, stirring constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli. Reduce to a simmer. Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese. Transfer mixture to a shallow 1 1/2 quart baking dish; top with breadcrumbs and remaining cheese. Bake until breadcrumbs are golden, 6 to 8 minutes. Let rest 5 minutes before serving.

INGREDIENTS All-purpose flour, for rolling 1 homemade or store-bought single-crust pie dough 1 tablespoon unsalted butter 2 cups medium diced yellow onion (from 1 large onion) Coarse salt and ground pepper 6 large eggs 3/4 cup heavy cream 3/4 pound broccoli florets, steamed until crisp-tender 1 cup grated sharp cheddar (4 ounces) INSTRUCTIONS Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights. Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.

INGREDIENTS 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 tablespoons mayonnaise 2 tablespoons fresh lemon juice 1/4 teaspoon dried basil 1/4 teaspoon ground black pepper 1/8 teaspoon onion powder 1/8 teaspoon celery salt 2 pounds tilapia fillets INSTRUCTIONS Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. YIELD 8 servings ...