Roasted Fresno Pepper Pesto Pasta

Ingredients:

  • 2 ounces fresh basil leaves
  • 1/2 cup pine nuts toasted
  • 1/2 cup Parmesan cheese, grated
  • 6 roasted, stemmed, (seeded per heat preference) Fresno peppers-you can substitute with Jalapeños
  • 2 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1/2 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 lb linguine
  • 2 cups chopped chicken (I used rotisserie)

Directions:

1. To roast the peppers, place them on a baking sheet directly under the broiler until the skin is fairly evenly charred, about 3 minutes/side. Remove from pan to a glass bowl and cover tightly with plastic wrap. Set aside. The steam will help loosen the skin.

2. Bring a large pot of salted water to a boil. Cook pasta according to package directions to al dente. Drain the pasta, reserving 1 cup of water.

3. Add the basil, pine nuts, cheese, and garlic to a food processor. Blend for about 30 seconds, and then gradually add the oil. Blend until it’s as smooth as possible. Add the lemon juice sugar and salt and blend just to combine. Stem, skin and seed peppers. Add to processor and blend to combine.

4. In the pasta pot combine pasta, pesto, chicken and 1/2 cup (to start with) reserved pasta water. Stir to combine.

Basic Bitch Pot Roast

Ingredients:

  • 2-3 lb beef roast
  • Kosher salt and ground black pepper
  • 2 tbsp canola oil
  • 8 red potatoes, quartered
  • 1 yellow onion, quartered
  • 1 lb carrots, peeled and cut into thirds
  • 3 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 5 springs fresh thyme
  • 4 cups water

Directions:

1. Preheat oven to 300 degrees F.

2. Heat oil in a large Dutch oven over medium-high heat. Season meat generously with salt and pepper. Sear meat in pan on all sides (2-3 minutes/side). When all sides are browned remove meat to plate.

3. Pour 1 cup of water into pan to deglaze. Use a wood spoon to scrape up brown bits from bottom of the pan. Add garlic, onion, potatoes and carrots. Add remaining water and bring to a boil. Return meat to the pan along with fresh herbs. Cover and place in oven for 3 hours.

Easy Pickled Peppers

Ingredients:

  • 1 pound banana or Jalapeño peppers (or any pepper), washed and sliced
  • 1 large clove fresh garlic, smashed and peeled per jar
  • 3 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar

Directions:

1. In a medium pot add the vinegar, water, salt and sugar. Bring to a boil, stirring until the sugar and salt dissolve. Allow to cool.

2. Meanwhile add a clove of smashed and peeled garlic clove along with the pepper slices into a pint-size glass mason jar or whichever sized jar you seem fits best.

3. Ladle the cooled pickling liquids over top and secure the lid. Refrigerate for 18 to 24 hours before using.

*Note: these can be canned as well using safe, canning water bath method.

Creamy Pumpkin Sage Pasta

Ingredients:

  • 8 ounces spaghetti — or any other long, thin noodle, such as linguine or fettuccine
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cloves garlic, minced
  • 2 cups nonfat milk
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 ounces cream cheese, cut into chunks and at room temperature (do not use fat free)
  • 1 tablespoon chopped fresh sage leaves, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • Pinch ground cayenne pepper
  • 1/2 cup grated Parmesan cheese
  • Optional:
  • 2 cups chopped kale
  • 1 1/2 cups shredded pork or chicken

Directions:

1. Bring a large pot of water to a boil. Salt and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.

2. Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired. At this pony add the kale and meat if using. Stir to heat through and the kale wilts a little bit.

3. Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

Braised Short Rib Taco Sliders

Ingredients:

  • 2 lbs beef short ribs, bone in
  • 2 celery stalks, chopped
  • 1 large carrot, chopped
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, smashed
  • 1 Serrano pepper, seeded and diced
  • I-15 oz can diced tomatoes
  • 1/2 cup water
  • 1 Tbsp cumin
  • 1 Tbsp Coriander
  • 1 tsp chili powder
  • Extra virgin olive oil
  • Kosher salt and ground black pepper
  • 4 stalks kale, stemmed and thinly sliced
  • 1 small bunch cilantro, stemmed and chopped
  • 1/4 red onion, thinly sliced
  • 3 limes, juiced
  • Burger buns (6)

Directions:

1. Preheat oven to 250 degrees F.

2. Heat 2 Tbsp oil in a large Dutch oven over medium-high heat. Season ribs on all sides with salt and pepper. Sear ribs on all sides (2 minutes/side). Remove ribs from pan to a plate and set aside.

3. Add celery, onion, carrot, Serrano, and garlic to pan. Season with salt and pepper. Stir until veggies start to soften (about 5 minutes). Add water and tomatoes to pan. Scrape bottom of the pan to get up all the brown bits. Add cumin, coriander, and chili powder. Bring to a boil and add ribs back to the pan. Cover and place in oven for 3-4 hours.

4. Meanwhile, in a medium bowl, combine kale, cilantro, lime juice, salt and pepper to taste. Let rest in refrigerator until time to serve ribs.

5. When meat is cooked, remove ribs to a cutting board. Discard bones and fat. Chop or shred meat. Using an immersion blender, purée vegetable mixture in the pan.

6. To serve, place meat on bun, top with veggie purée and kale slaw. Enjoy!

Lemon Sage Braised Chicken Thighs

Ingredients:

  • 8 pieces chicken thigh bone-in with skin
  • 2 lemons
  • 1 stick of butter
  • 1 1/4 cup water, divided
  • 4 garlic cloves, crushed
  • 12 Fresh Sage leaves
  • Salt and Pepper
  • 1 tsp smoked paprika

Directions:

1. Preheat your oven to 350°.

2. Heat an oven safe skillet over medium heat. Melt butter in skillet. Season chicken on both sides with salt, pepper, and paprika. When butter is melted place chicken pieces skin side down in your hot pan.

3. Brown the chicken, about 7 minutes on each side. While it is cooking, slice one lemon, and juice the second lemon.

4. Set brown chicken on a plate and set aside. Lower your heat to medium/low or low.

5. Add 1/4 cup water to deglaze the pan. (That means using a spoon to scrape up the burnt on bits. This adds great flavor) Add garlic and sage, stir until fragrant (about 30 seconds). Squeeze the juice of 1 lemon into the pan. Add 1/4 Cup of water. Then lay half the lemon slices on the bottom of the pan.

6. Return the chicken to the pan, and top with the remaining lemons.

7. Add 1 cup water, cover, and place in 350° oven for 1 hr.

Sweet BBQ Pulled Pork

Ingredients:

  • 3-4 pound pork shoulder
  • 2 TBSP vegetable oil
  • 2 cups water
  • Sweet BBQ rub (recipe below)
  • Burger buns
  • Dill pickle chips

Sweet BBQ rub:

  • 1 cup turbinado sugar
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 3 tablespoons chili powder
  • 3 tablespoons smoked paprika
  • 2 tablespoons granulated garlic
  • 1 tablespoon onion powder
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper

Directions:

1. Preheat oven to 300 degrees F.

2. Mix dry rub ingredients together. Store in a mason jar to be used again.

3. Heat a large Dutch oven over medium-high heat. Add oil. Generously season all sides of the pork with the dry rub. Place the pork in the oil and seat on all sides (2-3 minutes/side). When all sides are browned remove to a plate.

4. Add water to Dutch oven. Using a wooden spoon deglaze the plan and scrape brown bits from the bottom of the pan. Return roast to the pan, cover and place in oven for 3-4 hours.

5. Remove from oven and shred meat in its juices. Serve on bun and top with pickles and your favorite sauce. (Spicy mustard, BBQ sauce, etc)

Chili Mac and Cheese

Ingredients:

  • 8 ounces dry elbow macaroni
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 2 cups milk
  • 3 cups shredded Cheddar cheese, divided
  • 2-3 cups leftover beef chili

Directions:

1. Preheat broiler to high.

2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

3. Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add 2 cups Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.

4. Fold cheese sauce into macaroni until coated. Mix in chili and stir to combine. Pour into a 9×13 pan. Top with remaining cup of cheddar cheese. Place under broiler until cheese is melted (approximately 5 minutes).

Butter Cake

Ingredients:

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk

BUTTER SAUCE:

  • 1 cup sugar
  • 1/2 cup butter, cubed
  • 1/4 cup water
  • 1-1/2 teaspoons almond extract
  • 1-1/2 teaspoons vanilla extract

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.

2. Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper.

3. For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts.

4. Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Herb Crusted Lamb Chops

Ingredients:

  • 1/2 cup loosely packed flat-leaf parsley, chopped
  • 3 Tbsp. loosely packed rosemary, chopped
  • 1-1/2 Tbsp. loosely packed sage, chopped
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 12 bone-in lamb rib chops, 1/2-inch thick
  • Olive oil for coating the skillet

Directions:

1. Preheat oven to 350 degree F.

2. Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere.

3. Preheat oven-safe skillet over medium-high heat. Coat skillet with olive oil.

4. When oil shimmers, carefully set the chops in the skillet. Cook until the herbs are deep brown but not charred, 3 minutes per side. Transfer skillet to the oven for 5 minutes to finish cooking. Remove from oven and let rest for 5 min. before serving.