What to Cook

Easy if sauce is already done.

Use the recipe link for flavoring the chicken. Or just make the burrito.

I've never had a recipe for this. Slice some good pre-cooked sausage into coins and brown with a little oil, set aside. Throw a bunch of thinly sliced onions and peppers (usually bell) into the pan and sauté to desired doneness. Serve over rice.

Admittedly, I very seldom make something like the linked recipe. Usually, I have several jars of this tomato sauce in the freezer and a few bags of frozen meatballs (the ones at aldi are actually fantastic). Preheat oven to 400F. Cook a pound of spaghetti, add to a pot with a pint of tomato sauce, and a cup or so of the pasta water, add a very big handful of parmesan cheese, stir/toss until combined and glossy. Put 1/3 of the spaghetti into a casserole pan, top with some mozzarella, repeat until all spaghetti is in the pan. Top with frozen meatballs, more mozzarella and parm, then bake for 20-30 min. If the cheese is not all the way brown, put it under the broiler for a few min.

Beef Stroganoff Pasta Ingredients:Ground beef or 2 pieces skirt steak (or beef of choice)16 oz pasta16 oz cremini mushrooms, rinsed and chopped4 Tbsp vegetable oil 3 Tbsp butter1 large onion, chopped4 Tbsp paprika2 Tbsp fresh thyme2 cup dry white wine4 cups chicken stock2 cup sour creamWorcestershire sauceParsley, chopped, for garnishKosher salt Freshly ground pepperSteps:Brown the beef, set asideSauté mushrooms until brown, then add chopped onion and butter. Cook until translucent.Add paprika and thyme, toast for 30 sec then add wine, stock and beefAdd pasta and bring to a simmer, then use 1 cup of liquid to temper the sour cream.When pasta is done, add Worcestershire and sour cream on low heat.Finish with parsley and pepper.

Another version to try. https://www.seriouseats.com/pasta-e-fagioli-italian-bean-pasta-soup-recipe

DO NOT USE REGULAR PROSCIUTTO! If you cannot find prosciutto cotto, use cubes of good ham instead.

I do a combination of all the attached recipes, depending on what I have on hand.Sear some chicken thighs on one side to get browning.Saute onion and poblano. Add garlic, tomato paste, and chopped up corn tortillas, saute for 3-4 min. You can also substitute some maseca flour for the tortillas.Add canned diced fire roasted tomatoes, chicken stock, and a couple dried mexican chilis, stems and seeds removed (2 guajio and 1 passia works). Add chicken back to pot. Bring to a simmer and cook for 20 min.If you don't have dried chilis, you can substitute chili powder or canned chipotles in adobo.You can also add a can of black/pinto beans and some frozen corn at this point.Remove chicken. Shred when cool.Remove rehydrated dried chilis, if using, and a couple cups of the soup. Blend till smooth then return to pot. Season to taste with salt, and squeeze in a lime when off the heat.Top with sour cream, cheese, radishes, avocado, hot sauce, etc. I really like making bean and cheese tostadas to go with it for dipping (bake corn tortillas till crispy, spread on refried beans and top with cheese, bake until cheese is melted). ________________________________________________Chicken Tortilla Soup w/ Homemade CrispsScratch-making tortilla soup is the best excuse to learn how to 1) fry your own tortilla chips and 2) use whole dried chiles.Soup Base Ingredients1 lb (~450 g) boneless, skinless chicken thighs3 whole dried ancho chiles, seeds and stems removed1-2 Roma tomatoes1/2 onion, diced3 garlic cloves, minced1 tsp (3 g) cumin seeds1 poblano pepper, diced (optional, or up the heat with a serrano pepper)2 quarts or 64 oz chicken broth*Optional: fresh corn kernels or a can of corn, drainedOptional: can of black beans, drainedNeutral oil & kosher salt, for cookingSoup Toppings (To preference. You do you!)Avocado, dicedGrated cheeseCilantro, rough choppedLime wedgesHomemade Tortilla StripsCorn tortillas, cut into 1/2-inch stripsNeutral oil for deep frying*or water with bouillon. Even better: caldo de tomate. If you know, you know.InstructionsIn your soup pot of choice, heat a thin layer of oil over high heat. Sear chicken thighs until browned on at least one side, but not cooked through. Remove. Add in onion & poblano, sauteeing for a few minutes, then follow with garlic, cumin, and prepared ancho chiles. Saute until fragrant.Add the chicken thighs back in, the whole tomatoes, and the chicken broth, stirring to release any fond that glazed the bottom of the pan. Simmer for 20 minutes or until chicken is cooked through and tender.While the broth is simmering, fry your tortilla strips! In your frying vessel of choice, bring 1-2 inches of frying oil to 375 F. In batches, add in tortilla strips and lightly agitate (to prevent sticking/burning) until most of the spattering has subsided (indicating the moisture has been fried off and the strips will be crispy). Using a spider or slotted spoon, remove strips and drain over a wire rack or paper towel, seasoning immediately with salt. Now back to the soup.Key Finishing Steps: Scoop out the tomatoes and now-rehydrated ancho chilies and add to a blender with a bit of the broth. Blend until smooth, and add back into the soup (look at that color!). Remove the chicken thighs and shred them with a couple of forks, and add them back into the soup. If using, add in black beans and/or corn. Taste the broth and adjust the seasoning with salt, lime, or bouillon.Serve and garnish with toppings of choice.

Here is a basic panzanella, but try to find a seasonal one. https://www.seriouseats.com/the-food-lab-panzanella-salad-done-right.

Add chopped onion to the pan with the beef while it is browning.

All of the following recipes can be made after prepping some braised meat such as beef, pork, or chicken. Beef or pork should be braised for 5-7 hours, chicken (such as thighs) for an hour or so.

This is the perfect starting point for a winter salad, the potential variations are endless. Add croutons, chicken/steak/lardons, parmesan. I swapped the celeriac for mushrooms and baby potatoes.This dressing is better, just mix together the following (might need to double it): 1 tablespoon honey 1 tablespoon mustard juice 1/2 a lemon 1 teaspoon of mayo 3 tablespoons of olive oil

Alterations:TexMexMarinade - Mayo, Cumin, Lime zest, Hot Sauce/Chili PowderYogurt Sauce - Cilantro, Lime Juice, Chile powderHoney MustardMarinade - Mayo, Mustard, Honey, Black PepperYogurt Sauce - Parsley/chive, lemon juice, mustard, honeyMexicanMarinade - Mayo, garlic, lime zest and juice, chile powder, mexican oregano, black pepperYogurt

https://www.youtube.com/watch?v=hGytLxc95PkRegular Ranch/Mexican Ranch-60g Sour Cream-40 g Buttermilk/kefir-50 g Mayo-5 g Worcestershire-Lemon Juice/Lime Juice-Parsley/Cilantro-Chives/Serrano Pepper-Celery seed/Cumin Seeds-Salt

Make the blue-cheesish dressing here: https://www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-roasted-buffalo-chicken-piecesbut leave out the cheese, make a lot. Have some for dressing and the rest for dipping rye bread.

Smash 1-2 cloves of garlic in mortar-pestle (or grate). Add small amount (1 tsp?) Dijon mustard, some mayo, some oregano, black pepper, pinch of salt, juice of half lemon, 1-2 tbs red wine vinegar. Stir to combine, then stream in some extra virgin olive oil while whisking. Continue adding until desired consistency, maybe a quarter of a cup. Add additional mayo, lemon, vinegar, mustard, salt as desired.

In a large bowl, add in 1 tablespoon of honey, 1 tablespoon of mustard, lemon juice, and mayo. Give it a good mix. Then drizzle in your olive oil and whisk to emulsify.

Mayo, mustard, honey, black pepper

See above

Mayo, oregano, garlic powder, red pepper flakes

Mayo, cumin, lime zest, hot sauce

Mayo, garlic, lime zest+juice, chile powder, mexican oregano, lots of black pepper.

My invention for christmas dinner 2023. Red romainePickled onionsgranny smith appleroasted pecansparmesanfetaBalsamic vinaigrette

Serve with sour cream mashed potatoes and a pickled veg salad (cucumber and red onion go well).

Yellow highlighted cells are recipes that are easy and quick to prepare.

Preheat oven to 475F with pan inside. Top the pita. Cook for 5 min.