Summer Ranch chicken Pasta salad

                                                                  Recipe by: Michelle Patterson


1 Pkg. Large Shell Pasta- cooked and cooled
2 Carrots-Chopped
2 Celery-Chopped
2 Green Onions- Chopped
1 Head Broccoli-Cut into small pieces
1/2 cup Frozen Peas
8 Chicken Tenders-Grilled with Garlic seasoning-Chopped and cooled
1-1/2 Cups Grated Pepper Jack Cheese-Cheddar works well
2 Cups Ranch Dressing-I like to make mine fresh


Combine all ingredients and refrigerate 1/2 lb. Bacon cooked crispy and chopped-optional/garnish

This was a home run with all the men at the Temple Site!

Apple Turnovers Recipe

These traditional apple turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extras and warm them up in the microwave. They're great with coffee. —Dorothy Bayes, Sardis, Ohio

TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.YIELD:4 servings

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, divided
• 1/4 cup ice water
• FILLING:
• 1/3 cup sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon ground cinnamon
• 2 medium tart apples, peeled and thinly sliced
• 1 teaspoon lemon juice
• 2 tablespoons beaten egg
• 1-1/2 teaspoons water
• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon water

Directions

• 1. In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
• 2. Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
• 3. Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
• 4. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
• 5. In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
• 6. Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. Yield: 4 servings.

Read more: http://www.tasteofhome.com/recipes/apple-turnovers/print#ixzz3UZ743dzs

 Chicken Mediterranean Pasta

I.B.S. fodmap Friendly Recipe

Serves 10-12 people

10 boneless skinless chicken tenders

1/2 c. cold pressed olive oil

2 cloves garlic peeled and smashed not chopped

1/4 onion cut into big pieces

1lb. cherry tomatoes

2 zucchini- sliced both directions

1 red pepper-seeded and cut into 1/4 in. slices

1 can med. black olives-drained

1 Sm. container mozzarella balls in liquid

1 c. shredded Parmesan

1/8 tsp. red pepper ground

1 pkg. quinoa spiral pasta- cooked according to package directions

1 lg. bunch fresh basil leaves chopped

salt and pepper to taste

Start with a large skillet ( I have a grill pan that works great) on med-high heat spray some non stick spray,

put chicken on and cook on both sides about 5 min. on each side. if frozen.

Put a pot of water on high to bring to boil for pasta. don't add pasta yet.

then in a large tall sided skillet or wok put olive oil on med. heat and add garlic and onion. let that cook for a few minutes to infuse the oil with flavors, do not let them turn brown. remove garlic and onion. leaving oil. add zucchini, red peppers, and cook for about 3-4 min. giving them time to cook. add tomatoes whole.

stir and let them cook. using spatula as you stir smash tomatoes to let out juices and flavor.

once tomatoes have cooked and smashed and zucchini is looking cooked but not too much. 

at this point put pasta in boiling water and cut up chicken into 1/2 in. pieces. then add to vegetable mixture with olives. turn heat to low and let simmer.

once pasta is cooked drain and add to chicken mixture. then to serve add cheese and basil.

you can also serve pasta separately and add chicken mixture garnish with cheese and basil.

If you add cheese too soon they will melt and basil will wilt. not a pretty site.

This recipe works well without chicken.

If you don't have any restrictions add chopped garlic and onion and keep it in with oil.

Chicken in Lemon Butter Caper Sauce
serves 4
(Printable Recipe)

I got this recipe on line, it is very good so I am sharing

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil

8 oz angel hair pasta, cooked and drained

Chicken
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.

Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. 

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. 

To serve: Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.

Lemon Brownies

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

1 Tablesppon of Lemon juice

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt in a large bowl.

Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan.

Bake at 350 for 25 minutes.

You can double the recipe and bake in a

9X13 pan for 30 minutes.

Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon juice

additional lemon zest

stir together

Mushroom Asiago Chicken

This is the chicken we love at Cheesecake Factory 

6 boneless skinless chicken tenders
salt and pepper
1/2 c. flour
4 Tbl. butter
1 lb. sliced mushrooms
3 cloves garlic minced
1 1/4 c. chicken broth
3 sprigs fresh thyme or 1 tsp. dried 
1/2 c. heavy cream
1/2 c. shredded asiago cheese
parmesan cheese for garnish

lightly season tenders on each side then dip in flour on both sides shake off excess.
heat on med. a large skillet with sides add butter then chicken pieces.
Brown on both sides about 2 min.
remove from pan and put in oven on low heat to keep warm
add a little olive oil and mushrooms cook for about 10 min. stirring occasionally, until mushrooms are golden brown then add garlic and cook additionally 2 min.
pour in chicken broth and stir scraping up and down pan until evaporated to about half.10-15 min.add thyme reduce heat to med. low and stir in cream. sprinkle the asiago cheese over top of sauce stir costantily until the cheese melts. nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has thickened. sprinkle with bits of parmesan cheese and serve with garlic mashed potatoes.

Michelle's Cinnamon Rolls

 To make the Dough:

1 Tbl. Yeast

1 cup Warm Water

1 Tbl. Sugar

11/2 cup Honey

1 stick Butter Softened

2 eggs

3/4 cups warm Milk

2 tsp. Salt

3 cup Flour

2-3 cups whole wheat flour

Filling:

1 cup Butter softened

1 1/4 Brown Sugar

5-6 tablespoons Cinnamon

Frosting:

1 stick Butter softened

1 pkg. Cream Cheese

6-7 cups Powdered Sugar

1 tsp. Vanilla

Directions:

In a bowl combine water, yeast and 1 Tbl. sugar. Let sit for 5 min.

In a mixer cream honey and butter with paddle attachment until light and fluffy.

add eggs and mix again.

while machine is mixing add 2 C. flour

next. add yest mixture to bowl and mix on low 

add another Cup of flour and salt. mix for 2 min.

remove paddle at this point and replace with hook attachment.

add remaining flour and warm milk in three parts. flour. milk. flour. milk etc.

add more flour if needed. dough should not be sticky

knead dough for 6 min. on medium speed. or by hand

cover with saran wrap and allow to double in size.

while dough is rising. make filling.

mix together in food processor or by hand until it becomes a paste.

Remove dough from mixer and split in half. roll into a rectangle on dry surface.

spread filling so that it evenly.

tightly roll dough. pinch edge

cut in half then half again. then into thirds so that you have 12 rolls.

Put in 9x13 greased pan. cover with saran wrap and let rise until double.

Bake in 375' oven for 20 min. on center rack or until golden brown

allow to cool 5 min. 

make frosting combining butter, cream cheese mix until combined then add rest of ingredients.

mix until light and fluffy

spread over rolls

Enjoy

Spicy Black Bean Burger Recipe

Ingredients:

2 cans black beans, drained and rinsed

1 T ground flax + 3 T water (aka 1 egg)

1 jalapeno (or 1 chipotle pepper)

2 cloves garlic

2 T tomato sauce

1/2 cup breadcrumbs

2 tsp cumin

1 1/4 tsp salt

1/2 cup corn (fresh or frozen and defrosted)

avocado for topping

olive oil (or canola oil) for frying burgers

Directions:

Roughly chop jalapeno (or chipotle). Add it and the garlic cloves to a food processor (or high speed blender) and mince finely. (Alternatively, you could chop them yourselves very finely but it's just easier at this point to throw them in a food processor.)

Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.

In a small bowl, mix together the ground flax and water. Let sit for five minutes.

Transfer the mixture in the food processor to a large bowl and stir in the bread crumbs, tomato sauce, flax and corn. Stir well until everything is combined. Add remaining black beans.

Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.

Serve burgers with avocado slices, sriracha and ketchup.

Classic Cinnamon Rolls

Dough Ingredients:

1 tablespoon yeast

1 cup of warm water

1/2 cup sugar plus 1 tablespoon

1 stick butter, softened

2 eggs

3/4 cups warm milk

1 tablespoon salt

5-6 cup bread flour

Filling Ingredients

1 cup butter

1 1/4 cup brown sugar

5-6 tablespoons cinnamon

Frosting Ingredients

1 cup butter

1 package cream cheese

6-7 cups powdered sugar

1 teaspoon almond extract

2 teaspoons vanilla extract

Directions:

1. In a bowl combine water, yeast and 1 tablespoon sugar. Let yeast activate for 5 minutes.
2. In a stand mixer cream remaining sugar and butter with paddle attachment until light and fluffy. You may also use a hand mixer.
3. Add eggs and cream mixture again.
4. While machine is mixing add 2 cups flour to bowl.
5. Next, add yeast mixture to bowl and continue to mix on low speed.
6. Add another cup of flour and salt. Mix for 2 minutes.
7. If using stand mixer, remove paddle attachment and replace with hook attachment.
8. Add remaining flour and warm milk in three parts. Flour, milk, flour, milk, etc. until all milk is added. Adjust with more flour if needed. Dough should not be sticky and pull away from the sides when mixing.
9. Knead dough for 6 minutes on medium speed. You may also knead dough by hand.
10. Remove bowl from mixer and cover with plastic wrap. Allow to proof until double in size.
11. While dough is proofing, make cinnamon filling by combining butter, brown sugar and 5-6 tablespoons cinnamon.
12. Remove dough from mixer and split in half.
13. Roll out and layer half the cinnamon filling across the dough. This should be a thin layer. Add nuts, raisins or cherries if desired.
14. Tightly roll dough lengthwise.
15. Using a serrated knife cut rolls to desired shape.
16. Place rolls into lightly greased baking dish.
17. Cover lightly with plastic wrap and allow to rise until double in size.
18. Bake cinnamon rolls at 375 degrees for 20 minutes or until golden brown.
19. Allow to cool for 5 minutes.
20. While rolls are cooling make frosting by combining butter, cream cheese, powdered sugar, almond extract and vanilla extract. Whip the frosting ingredients for at least 5 minutes, stopping to scrape the side of the bowl as needed.
21. Spread warm rolls with small layer of frosting. Allow to cool for 10 more minutes the spread with another layer of frosting.
22. Enjoy!

If you love the fresh taste of citrus, try this recipe variation to create delicious orange rolls.

What culinary questions do you have? Let us know! Email our Harmons chefs ataskachef@harmonsgrocery.com

Orange Rolls

Filling Ingredients:

2 cups powdered sugar

6 Tablespoons melted butter

Zest from one orange

1 tablespoon juice from orange

Orange Roll Frosting Ingredients

1 package softened cream cheese

1 stick softened butter

6 cups powdered sugar

1/2 teaspoon vanilla

Zest from one orange

1 tablespoon juice from orange

Pinch of salt

Follow the previous directions for the dough, filling and frosting with the new ingredients above to create your orange rolls.

Whether you love traditional cinnamon rolls or tangy orange rolls, your whole family is bound to enjoy this recipe. 

Oatmeal Muffins

Best muffins ever! I might make them on a very regular basis. The recipe came from Quaker Oats website.

Ingredients:

 ⅓ cup Quaker® Oats (quick or old fashioned, uncooked)

¼ cup all-purpose flour
¼ cup firmly packed brown sugar
2 tablespoons margarine or butter, chilled and cut into pieces
1½ cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
⅓ cup firmly packed brown sugar
1 tablespoon baking powder
1 cup skim milk
¼ cup canola oil
1 egg, lightly beaten
1 teaspoon vanilla

Directions:

1. Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

2. For streusel, in small bowl, combine oats, flour and sugar; mix well. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside.

3. For muffins, in large bowl, combine flour, oats, sugar and baking powder; mix well. In small bowl, combine milk, oil, egg and vanilla; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.)

4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.

5. Bake 18 to 20 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

Breakfast Casserole Recipe

12 lg. eggs

1 cup  half and half

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. veggie salt

2-3 green onions chopped

2 cups grated cheddar cheese

½ lb. Bacon cut into ¼ in. slices and fried until crisp (optional reserve 2 tbsp. Grease)

1 pkg. frozen hash browns

½ cube real butter

 You will need a 9x13 glass baking dish, turn your oven on to 375 degrees.

Put baking dish in oven with ½ cube of butter, (about 2 Tablespoons bacon grease can be added as well). Once that melts add all of hash browns and return to oven. Meanwhile, Beat eggs with cream, milk and seasonings. (A blender works well) Pour this into a large bowl with grated cheese, chopped onions and bacon, making sure to coat all ingredients. Reduce oven to 350 degrees. Pour egg mixture over hash browns and return to oven for 40-50 minutes, until a nice pulls out of center clean.

Serve immediately or let cool, cover casserole with plastic wrap, and refrigerate.

Serves 12-16

We all scream for ice cream!

Over the summer I have experimented with homemade ice cream. Here is my current favorite from the Williams-Sonoma Kitchen:

Chocolate Ice Cream

Ingredients:

3 cups half-and-half (or 1 1/2 cups cream and 1 1/2 cups whole milk)

6 oz. bittersweet chocolate, finely chopped (about 1 1/3 cups)

5 egg yolks (I used 4)

1 cup sugar

Pinch of salt

1 tsp. vanilla extract

Directions:

In a saucepan over medium heat, warm the half-and-half until bubbles form around the edges of the pan. Remove from the heat, add the chocolate and stir until smooth and blended.

In a large bowl, whisk together the egg yolks, sugar and salt until blended. Slowly add the chocolate cream, whisking constantly until fully incorporated.

Pour the mixture into the top pan of a double boiler. Set the pan over but not touching simmering water in the bottom pan. Cook, stirring constantly with a wooden spoon, until a finger drawn across the back of the spoon leaves a path, 10 to 12 minutes; do not allow the custard to boil. Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Nestle the bowl in a larger one filled halfway with ice and water. Cool the custard, stirring occasionally, about 30 minutes.

(So, ice don't have an ice maker or ice cube trays. Instead I make this in the evening and once the custard is finished cooking I put it in a container and refrigerate it over night. It takes all of 15-20 minutes to thicken in the ice cream maker the next morning.)

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container, cover and freeze until firm, 3 to 4 hours, before serving. Makes about 1 quart.

 

I know, I know, it's a bit of a process, but I PROMISE it is totally worth it! So dust off your ice cream maker and make some ice cream!

 

Double Chocolate Zucchini Bread

Adapted from Notes from My Food Diary

2 large eggs
1/3 cup sugar
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup cocoa powder or Dutch-process cocoa
1 2/3 cups all-purpose flour
2 cups shredded, unpeeled zucchini, gently pressed on a colander over a bowl or sink to release some of its moisture
1 1/4 cups chocolate chips, save the 1/4 cup for sprinkling on top of bread

Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.  Scatter the reserved 1/4 cup of chocolate chips on top of the batter.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.  Cool completely before slicing; store well-wrapped, at room temperature.

Super moist and super chocolaty. The perfect recipe for the massive (seriously like 14" long) zucchini I found in my garden today :)

TWIGGS KEY LIME PIE

CRUST:

1 1/4 CUPS GRAHAM CRACKERS SMASHED

3 TBSP SUGAR

3 TBSP COCONUT

1/4 CUP MELTED BUTTER

FILLING:

2 EGG YOLKS BEATEN

2 EGG WHITES BEATEN TO SOFT PEAKS

1/2 CUP KEY LIME JUICE

1 TSP KEY LIME ZEST

1  14OZ SWEETENED CONDENSED MILK

MIX TOGETHER CRUST AND PRESS INTO PIE PAN.  BAKE AT 375 DEGREES FOR 5 MINUTES. COOL CRUST BEFORE ADDING FILLING.  TO MAKE FILLING MIX EGG YOLKS, LIME JUICE, LIME ZEST AND SWEETENED CONDENSED MILK. IN SEPARATE BOWL BEAT EGG WHITES TO SOFT PEAKS AND FOLD INTO LIME MIXTURE.  POUR FILLING INTO PIE CRUST AND BAKE AT 350 DEGREES FOR 12-15 MINUTES, OR UNTIL THERE ARE SMALL BUBBLES AND IT LOOKS FIRM.  COOL 1 HOUR AT ROOM TEMPERATURE, THEN CHILL FOR ATLEAST 4 HOURS.  SERVE WITH WHIPPED CREAM.

Blueberry Fiber Bomb Muffin Recipe

Preheat oven 350 Degrees

Makes 3 dozen muffins

First: Put in bowl and set aside til room temp.

2 C. Dates

2 C. Water( Boiling)

2 tsp. Baking Soda

Put into blender until meal

1 C. Flax Seed

1 C. Raw Almonds

then add Dates water and baking soda mixture.

Pulse until everything is blended and creamy

In a mixer combine:

2 Tbsp. Butter(softened)

1/2 C. Brown Sugar

2 Eggs

Mix until creamy then add blender mixture.

Then add:

2 C. Whole Wheat Flour

1 C. oatmeal

1 tsp. Baking Soda

1 1/2 tsp. Salt

2 C. Fresh or Frozen Blueberries

1 Tbsp. Vinegar

Mix just until combined

in a greased or lined muffin tin with cookie scoop put one scoop into each. Bake 15-17 Min. until brown on edges.

Chicken Taco Soup

By Michelle

Stuart said that this should be a recipe that we pass down, so here it is!

6 Chicken Tenders or 3-4 cups chopped chicken

1 onion Chopped in 1 inch chunks

4 celery stocks chopped in 1 inch chunks

6 carrots also chopped in 1 inch chunks

3 cloves of Garlic chopped fine

2-3 tablespoons olive oil

Saute all the above in dutch oven or large pot until onions are transparent.

then add:

6 cups vegetable or Chicken Broth

1 tablespoon chili powder

1tsp. veggie salt

1 tsp. oregano

1 tsp. cumin

Let this simmer until carrots are cooked through

about 30 min.

just before serving add 1/2 bunch chopped cilantro

1 lime juiced

then garnish with chopped avocado, tortilla chips and your favorite cheese grated

makes about 8 servings

Bakery Style Blueberry Muffins

Ingredients:

1 1/2 Cups all purpose flour

3/4 Cup White sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 Cup oil ( plain yogurt can be sub.)

1 egg, beaten

2/3 Cup milk

1 Cup blueberries (fresh are best, frozen is fine)

Topping:

1/4 Cup white sugar

3 Tbs. All-Purpose Flour

1 Tbs. Butter, cubed

Preheat oven to 400 Degrees. Line muffin pan with liners or grease muffin cups. Make the topping for muffins in a small bowl by mixing all topping ingredients with a fork until Crumbly.

Set aside. In a medium bowl, combine the flour, sugar, salt and baking powder. Add the oil, beaten egg and milk. Mix together. Gently fold in blueberries and fill muffin cups. Sprinkle tip with crumb topping and bake for 20 minutes until done.

ENJOY!

Peanut Butter Chocolate Chip Muffins

Ingredients:

2 1/4 Cups All-Purpose Flour

2 tsp. Baking Powder

1/2 tsp. Salt

2/3 Cups Brown Sugar

6 Tbs. Butter melted and cooled

1/2 Cup Chunky Peanut Butter( smooth is fine too)

2 Eggs

1 Cup Milk

3/4 Cup Mini Semi-Sweet Chocolate Chips

Directions:

In a large mixing bow, whisk together the flour, baking powder, salt and Brown Sugar. In a Medium mixing bowl, whisk together the butter, peanut butter, eggs and milk until smooth. ( if the peanut butter is in clumps within the liquid that is fine, it will all work out in the end) Pour liquid mixture into flour mixture and mix unitl just combined. Fold in the chocolate chips. In a paper lined muffin tin, scoop 3 tablespoon sized scoops into each muffin cup ( I use my cookie scoop). Bake in a pre-heated oven at 375 degrees and bake 17-20 Min. or until a toothpick inserted in the center comes out clean.

ENJOY!

Enchiladas Calabacitas

Ingredients:

2 Tbl oil (canola or olive)

1 medium yellow onion diced

1 medium zucchini diced

1 medium yellow squash diced

1 cup corn (I usually use TJ’s frozen sweet corn)

1 cup black beans (optional)

1 can diced green chiles

1 can sliced black olives (optional)

1-2 cups sharp cheddar cheese shredded (I prefer the white cheddar, but it doesn’t really matter)

Corn tortillas

Green enchilada sauce (1-2 cans, target store brand is our favorite or homemade)

Directions:

Preheat oven to 350 degrees

Heat oil in large skillet over medium heat and add the diced onion. Once they are soft add the diced zucchini. Once the zucchini is a bit soft add the yellow squash. Cook until all the vegetables are soft, and then add the corn and black beans (optional). Add the green chiles and cook until everything is warm. Remove from heat.

In a 9x13 pan prepare the enchiladas. I like to fry my tortillas on one side before assembling (or you can just steam them) and then adding the cheese first while they are hot, then a big scoop of the calabacitas and finally a small spoonful of the enchilada sauce. Roll tortilla and place in the pan. Once pan is full, pour enough enchilada sauce to coat each tortilla and sprinkle cheese and olives (optional) over the top and bake for 20-25 minutes or until the cheese is melted.

Warning: the tortillas may fall apart when they are served depending on how crispy you cooked them. They may not look as pretty, but they will still taste just as good!

Vegetarian Pad Thai

12 oz dried flat rice noodles (banh pho)

1 tsp tamarind concentrate (found at Wholefoods)

½ c soy sauce

¼ c packed light brown sugar

2 Tbl Sriracha

1 bunch scallions, dark green part removed and chopped

4 large shallots, thinly sliced

1 c peanut or canola oil

6 large eggs

4 cloves garlic, finely chopped

2 c bean sprouts

½ c roasted peanuts, finely chopped

Soak noodles in a large bowl of warm water until soft, 25-30 minutes. Drain well in a colander and cover with a dampened paper towel.

 Meanwhile, make sauce by combining tamarind, soy sauce, brown sugar and Sriracha. Stir until combined.

 Heat oil in wok over medium heat until hot, then fry half of the chopped shallots over medium-low heat, stirring frequently, until golden brown, 8-12 minutes. Carefully strain mixture through a sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. Wipe wok clean.

Lightly beat eggs with ¼ tsp salt. Heat 2 Tbl shallot oil in wok over high heat until shimmering. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to plate.

Heat wok until a drop of water evaporates instantly. Pour in 6 Tbl shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

Add noodles and stir-fry over medium heat for 3 minutes. Add bean sprouts and 1 ½ c sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

Stir-in additional sauce if desired, then stir in eggs and transfer to large shallow serving dish.

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro springs and Sriracha.