Southwestern Frittata

1 tbsp. Olive Oil
1 Green Bell Pepper, diced
1/2 Yellow Onion, diced
4 Roma Tomatoes, diced
4 Eggs, lightly beaten
Salt and Pepper

• Preheat oven to 350
• In a medium, oven safe, nonstick skillet, heat the oil over medium heat.
• Add the pepper and onion, and cook for 5 minutes, or until the onion is translucent.
• Add the tomatoes and eggs.
• Stir constantly until the egg is distributed all over the bottom of the pan.
• Cook for 1 or 2 minutes, or until the eggs begin to set.
• Season with salt and pepper.
• Bake in the oven for 10 minutes, or until the eggs are cooked and the mixture has puffed slightly.
• Let the frittata cool slightly and cut it into wedges for serving.

Thai Green Curry Chicken

2.5 lbs. Chicken Thighs, skinned
Salt
Grated Zest and Juice of 2 Limes
3 tbsps. Fish Sauce
2 tbsps. Brown Sugar, firmly packed
1-2 tbsps. Green Curry Paste
4 tsps. Minced Garlic
½ Yellow Onion, coarsely chopped
½ Cup Cilantro Leaves
13.5 oz. Can Coconut Milk, shaken well before opening
1 Cup Chicken Broth
½ lb. Green Beans, trimmed and cut into 1-inch pieces
1 Red Bell Pepper, seeded and cut into thin slices
4 Green Onions, white and green parts, sliced

• Sprinkle the chicken evenly on both sides with salt and the zest of 1 lime.
• Cover and set aside at room temperature for at least 30 minutes or up to overnight in the refrigerator.
• In a blender, combine the fish sauce, brown sugar, curry paste, garlic, yellow onion, the remaining zest of 1 lime and the juice of 2 limes, and half of the cilantro and process until a smooth puree forms.
• Pour the pureed onion mixture into the slow cooker, add the coconut milk and broth, and whisk to combine.
• Add the chicken thighs, submerging them in the liquid.
• Cover and cook on the low-heat setting for 4 hours.
• The chicken should be very tender and opaque throughout.
• Uncover and transfer the chicken to a cutting board.
• Meanwhile, add the green beans, bell pepper, and green onions to the slow cooker and stir to coat with the sauce.
• Recover and continue to cook on the low-heat setting for 45 minutes.
• The vegetables should be tender.
• While the vegetables are cooking, bone the chicken and discard the bones and any fat or gristle.
• Using your fingers, break up the meat into large pieces.
• When the vegetables are ready, return the chicken to the slow cooker, add the remaining cilantro, and stir well.
• Recover and continue to cook on the low-heat setting about 15 minutes to warm the chicken through.
• Serve with rice.

Turkey Cheddar Tacos

 

1 Cup Shredded Cooked Turkey Breast
2 tbsps. Drained Pickled Jalapeno
1 tbsp. Nonfat Greek Yogurt
Small Bunch Fresh Cilantro
1 Lime
4 6-inch Fat-Free Flour Tortillas
1 Cup Shredded Lettuce
1 Cup Cherry Tomatoes
½ Cup Shredded Reduced Fat Cheddar Cheese

• Chop the cilantro to yield about 2 tbsps.
• Zest and juice the lime.
• Halve or quarter the cherry tomatoes, depending on preference
• Combine the turkey, pickled jalapeno, yogurt, cilantro, lime zest, and lime juice in a medium bowl.
• Warm a large, nonstick skillet over medium-high heat.
• Warm the tortillas.
• Top each tortilla with ¼ cup of the turkey mixture, top with lettuce, tomatoes and cheddar.

Roasted Spring Veggies and Dip

Roasted Veggies
1 lb. Rainbow Carrots
1 lb. Parsnips
1 Red Onion
2 tbsps. Olive Oil
2 tbsps. Honey
1 tbsp. Minced Fresh Thyme
2 tsps. Salt
½ tsp. Pepper

Dip
2/3 Cup Mayonnaise
1/3 Cup Sour Cream
¼ Cup Spinach Leaves
¼ Cup Chopped Fresh Parsley
1 tbsps. Chopped Fresh Chives
¼ tsp. Salt
6 Fresh Basil Leaves
Zest of 1 Lemon

Topping
¼ Cup Shredded Parmesan
2 tbsps. Chopped Fresh Parsley

• Roasted Veggies
  • Preheat the oven to 450.
  • Line a baking sheet with parchment.
  • Slice the carrots and parsnips into 2-inch pieces, discarding the tops.
  • Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces.
  • Cut the onion into thick slices.
  • Transfer the vegetables to a large bowl.
  • In a small bowl, mix together the olive oil, honey, thyme, salt, and pepper.
  • Pour over the vegetables and toss to coat.
  • Dump the vegetables onto the prepared baking sheet and spread into a single layer.
  • Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
• Dip
  • While the vegetables are roasting, make the dip.
  • Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil, and lemon zest in a blender or food processor and process until smooth and green.
  • Transfer to a serving bowl and refrigerate until ready.
• Topping
  • To serve, transfer the vegetables to a platter and sprinkle over the parmesan and parsley.
  • Set out the dip on the side.

 

Cajun Beans

6 oz. Andouille Sausage, diced
2 tsps. Paprika
1 tsp. Ground Thyme
1/4 Cup Sliced Green Onions

• Follow the basic beans recipe posted in Skol Kokebok.
• Pick through the beans and soak overnight.
• Turn on the saute function of the instant pot. Cook the bacon and remove to paper towel lined plate.
• Saute the onions in the bacon grease.
• Add the minced garlic and cook for another minute.
• Return the bacon to the instant pot with the bacon.
• Mix in the salt, pepper, chili powder, jalapenos, hot sauce, and bay leaves.
• Add 6 cups water.
• Cook on high pressure for 15 minutes and then natural release for 15 minutes.
• Serve with green onions.

Tex Mex Beans

1 Cup Jarred Jalapenos with Juice
1 tbsp. Chili Powder
Hot Sauce, to taste
½ Cup Guacamole
½ Cup Salsa
½ Cup Sour Cream

• Follow the basic beans recipe posted in Skol Kokebok.
• Pick through the beans and soak overnight.
• Turn on the saute function of the instant pot. Cook the bacon and remove to paper towel lined plate.
• Saute the onions in the bacon grease.
• Add the minced garlic and cook for another minute.
• Return the bacon to the instant pot with the bacon.
• Mix in the salt, pepper, chili powder, jalapenos, hot sauce, and bay leaves.
• Add 6 cups water.
• Cook on high pressure for 15 minutes and then natural release for 15 minutes.
• Serve with guacamole, salsa, and sour cream.

Basic Beans

 

1 lb. Pinto Beans, rinsed
5 tsps. Minced Garlic
4 Slices Thick-Cut Bacon, chopped
2 Bay Leaves
1 Yellow Onion, diced
1 tbsp. Salt
2 tsps. Black Pepper
¼ Cup Grated Cheddar
¼ Cup Red Onion, diced

• Pick through the beans and soak overnight.
• Turn on the saute function of the instant pot. Cook the bacon and remove to paper towel lined plate.
• Saute the onions in the bacon grease.
• Add the minced garlic and cook for another minute.
• Return the bacon to the instant pot with the bacon.
• Mix in the salt, pepper, and bay leaves.
• Add 6 cups water.
• Cook on high pressure for 15 minutes and then natural release for 15 minutes.
• Serve with shredded cheddar and red onion.

Mango and Avocado Hamburger

 

1 lb. Ground Beef
Salt and Pepper, to taste
Avocado
Mango
2 Brioche Buns

• Make 2 half pound beef patties. Salt and pepper the patties.
• Cook the burgers.
• Top the burgers with mango and avocado.
• It’s actually pretty good.
• Enjoy.

Balsamic Roasted Tomato Caprese Sandwich

4 Medium Tomatoes
2 tsps. Minced Garlic
Salt and Pepper, to taste
1 tbsp. Balsamic Vinegar
1 Ball Fresh Mozzarella, sliced
1 Handful Basil Leaves
1 Baguette, cut into 4 sandwich sized pieces

• Preheat oven to 350.
• Cut the tomatoes in half.
• Place the tomatoes on a baking sheet with the cut side facing up.
• Sprinkle with the garlic, salt, and pepper and drizzle with the oil and vinegar.
• Roast the tomatoes in the oven for an hour.
• Let the tomatoes cool, assemble the sandwich and enjoy.

 

Mai Tai

0.5 oz. Cointreau

1.5 oz. Golden Rum

0.5 oz. Orgeat Syrup

0.5 oz. Lime Juice

 

• Shake with ice and pour.
• Garnish with mint sprig.