4 cups all-purpose flour

4 tablespoons sugar

1 teaspoon baking soda

1½ teaspoons salt

4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces

1 3/4 cups cold buttermilk, shaken

1 large egg, lightly beaten

1 cup raisins

Preheat oven to 375°F. Line dutch oven (or cast iron skillet) with parchment paper. You can also use a baking dish or cookie sheet.

Combine flour, sugar, baking soda and salt in a large bowl. Place 2 tablespoons of flour mixture in a medium sized bowl. Add raisins and toss to coat raisins well in flour mixture (this well keep them from sinking to the bottom of the bread). Set aside the flour coated raisins.

Using a pastry blender, fork or food processor to cut in the cold butter into remaining flour mixture.

In a small bowl, beat buttermilk and egg, with a fork or whisk, until well combined. Using a wooden spoon (or rubber scraper) add buttermilk mixture to the flour mixture and stir until just combined. Fold raisins into mixture.

On a heavily floured surface, knead dough. I like to work with half of the dough at a time, it’s just easier that way. You will want to add enough flour so it’s not sticky, but be careful to not add too much flour.

Form dough into a ball, and place in prepared pan. Using a serrated knife, cut a 1-inch deep X into the top of the bread.

Bake for 45 to 55 minutes, until perfectly golden brown. Serve warm and store any leftovers in an airtight container for up to a week.

2 tablespoons olive oil
3 large chicken breasts approximately 1 ½ to 2 pounds
salt to taste
pepper to taste
2 cloves garlic minced
¾ cup chicken broth see Notes
½ cup heavy cream
⅓ cup freshly grated parmesan cheese at room temperature
½ cup sun-dried tomatoes
1 teaspoon dried oregano
½ teaspoon red pepper flakes
basil chiffonade, for garnish

Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes.
Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonade basil, and serve immediately.

2 cups chicken, cooked/shredded

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese, shredded

1 1/2 cups mixed frozen veggies

1 tsp garlic powder

1/2 tsp seasoned salt

2 cans refrigerated biscuits *6 oz cans

In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.

Cut each biscuit into fourths and toss pieces into chicken mixture.

Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.

Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven.

Remove from oven and serve!!

1 rotisserie chicken shredded (about 3 cups)

8 ounces cream cheese softened

5 ounces Frank’s Red Hot Original Sauce

½ cup bleu cheese crumbled

¼ teaspoon salt

¼ teaspoon garlic powder

1 cup Colby jack cheese shredded

⅓ cup green onions chopped

5 large flour tortillas

In a large mixing bowl add cream cheese, Frank’s Red Hot Original Sauce, blue cheese, salt, garlic powder, Colby jack cheese, and green onions. Using a hand mixer with beaters, mix until well blended and no cream cheese chunks remain.

Add shredded chicken to buffalo mixture and stir well with a large spoon. Coat all chicken with buffalo mixture.

Spread about ¾ cup buffalo chicken mixture onto a tortilla. Roll up tightly, trying not to shift the buffalo chicken mixture too much.

Wrap in plastic wrap and place in the refrigerator for 2 to 4 hours.

Remove from the refrigerator and use a sharp knife to cut into slices. Discard the end pieces.

Serve immediately.

1 (8-oz) can refrigerated crescent rolls

1½ lb bacon, cooked and chopped

1½ cups shredded cheddar cheese

1½ Tbsp dry Ranch Dressing mix

6 eggs

½ cup milk

½½ tsp pepper

Preheat oven to 350ºF.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Sprinkle cooked bacon on top of crescent rolls. Top with shredded cheddar cheese.

Whisk eggs, milk and dry Ranch dressing mix until well blended. Pour over bacon mixture.

Bake 25-35 minutes or until center is set.

Ingredients:

3 cups diced rotisserie chicken (or any other cooked chicken)

1 cup uncooked quinoa

2 cups chicken broth

2 cups crushed tomatoes

2 Tbsp tomato paste

1 Tbsp balsamic vinegar

1/4 cup half and half

1/4 to 1/2 tsp. crushed red pepper (this is optional)

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese, divided

1 cup grape tomatoes, halved

Handful fresh basil, chopped

Preheat oven to 375 degrees F.

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of chicken broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 12 to 15 minutes. Turn heat off and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

To make the sauce, combine crushed tomatoes, tomato paste and balsamic vinegar in a saucepan on medium heat and bring to a simmer. Add half and half, crushed red pepper and salt/pepper and continue cooking until heated through.

In a large bowl, mix together chopped chicken, quinoa, Parmesan cheese and a 1/2 cup mozzarella cheese, then add sauce to quinoa mixture; mixing well.

Pour quinoa mixture into a prepared 9×13 baking dish and top with the remaining mozzarella cheese and tomatoes.

Bake in the oven for 12 to 15 minutes, or until cheese is melted and casserole is heated through. Top with fresh basil, serve and enjoy!

1 medium yellow onion

3 cloves garlic

2 tablespoons olive oil

1/3 cup dry quinoa

1 cup water

3 15-ounce cans black beans, drained (not rinsed)

2 28-ounce cans diced tomatoes, fire roasted if possible

4 tablespoons salted butter (replace with 2 tablespoons olive oil or refined coconut oil for vegan)

1 15-ounce can corn (or 1 1/2 cups frozen corn)

1 tablespoon yellow mustard

1 tablespoon Worcestershire sauce

1/2 cup ketchup

2 tablespoons each chili powder and dried oregano

1 tablespoon each garlic powder and cumin

1 1/2 teaspoons kosher salt

1 teaspoon smoked paprika

Dice the onion. Mince the garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and garlic and sauté for 5 to 7 minutes, until tender.

Add all other ingredients except for the smoked paprika. Simmer for 25 minutes, then stir in the smoked paprika. Serve immediately with toppings of your choice. Store leftovers refrigerated for up to 3 days, or frozen for 3 months.

2 – 10 ounce bags steam fresh frozen corn

1 tablespoon olive oil

juice from one lime about 2 tablespoons

1/2 cup mayonnaise

4 ounces low fat feta cheese

1 jalapeno pepper chopped (leave the seeds in for extra spice!)

2 tablespoons red onion chopped

2 cloves garlic minced

1/2 cup fresh cilantro chopped

2 tablespoons franks redhot sauce or your favorite wing sauce

Prepare corn according to package instructions.

Once corn is steamed/dethawed, heat in a large skillet on medium high heat with the olive oil. I cooked it for about 7-8 minutes until it was slightly browned.

Take corn off of heat and toss with all other ingredients.

Serve as side dish or as a dip with tortilla chips!

Serve immediately and refrigerate remainder for up to 3-5 days.

Enjoy!

2 tbsp. butter

1/2 finely chopped onion

20 button mushrooms, stemmed and chopped

2 cloves garlic, minced

1 tbsp. finely chopped parsley, plus more for garnish

block Boursin

1/2 c. breadcrumbs, plus more for sprinkling

1/2 c. grated Parmesan

kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

Preheat oven to 350°. In a large skillet, melt butter. Add onion, mushroom stems, garlic, and parsley.

In a small bowl, mix together Boursin, breadcrumbs, grated Parmesan, and mushroom stem mixture and season with salt and pepper.

Stuff mushrooms and sprinkle with more breadcrumbs and drizzle with olive oil.

Garnish with finely chopped parsley and bake until mushrooms are deeply golden and cooked through, 20 minutes.

Serve.

2 sweet potatoes, peeled and sliced
2 teaspoons minced garlic
1 tablespoon olive oil
2 tablespoons butter, melted
4 tablespoons grated Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon Italian Seasoning
Fresh thyme

To cook the garlic parmesan roasted sweet potatoes: Preheat your oven to 400ºF (200ºC). Peel and cut sweet potatoes into thin slices.
Place garlic, oil, butter, salt, Parmesan cheese and Italian seasoning in a Ziploc bag and mix well. Throw in sweet potatoes and shake until well coated.
Lightly butter a baking dish and arrange coated sweet potatoes into a spiral. Sprinkle with a little parmesan if you like.
Bake sweet potatoes for 30-35 minutes. Serve your garlic parmesan roasted sweet potatoes warm and sprinkle with thyme if desired.