Brittany's microgreens meal prep

Balsamic Strawberry and Goat Cheese Crostini

Steak Marinade and Chicken Marinade

Crack Broccoli

Roasted Brussel Sprouts

Roasted Sweet Potatoes  (Brittany used the seasoned version)

Cilantro Tahini Dressing

 French Chocolate Cake

Flourless chocolate Cake (Brittany felt this was the better of the 2 chocolate cakes)

Michelle Beattie's French Onion night

 Bacon Wrapped Brussel Sprouts

Harvest Salad

French Onion Smothered Chicken

Italian Cheesecake

Couples Football Game night

Cinnamon Sugar coated almonds

White Cheese Dip

Rachel buys the meat (pictured below) at Costco in the freezer section.  One box has 3 packages and should feed 10 adults.  Spread meat out on a cookie sheet with seasonings to come to room temperature before you sear it.  Chop your veggies very tiny.  Can transfer to a crockpot to keep warm.  A large crockpot will fit 2x this recipe.

Kymberly's halloween party

Appetizer:  brand "32 crisps" crackers with goat cheese and sour cherry jam for the bloody fangs

Eyeball appetizer

Fall Salad with cornbread croutons

Lab Rat soup

Alfredo with Gnocchis 

Black Velvet halloween cake

Brown Butter Blondies 

Leah's favorites from the places she's been!

Nashville hot fried chicken dip 

*Tennessee

 INGREDIENTS 

• 1 8 oz block of cream cheese,softened
• 1/4 cup butter milk
• 2 cups shredded chicken, cooked
• 3/4 cup panko bread crumbs
• 2 tbsp butter, melted
• 1 - 3 tsp ground cayenne pepper(use only 1 tsp if you prefer a milder version)
• 2 tsp brown sugar
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 cup bread and butter pickles,diced

INSTRUCTIONS

• Pre-heat oven to 350 degrees.
  
• Mix together cream cheese and buttermilk until creamy. Add in half of the spice mixture and mix until well combined. Fold in shredded chicken.
• Place bread crumbs, melted butter, and remaining spice mixture in a bowl and combine. Spread bread crumbs evenly over top of the dip.
  
• Bake for 20 minutes or until the dip is heated through.
• Top with diced pickles and serve while warm.

Served with my homemade sourdough toasted. 

Mexican Brussel salad 

*New Zealand 

Ingredients: 

• Brussels Sprouts: 1 lb. of Brussels sprouts, shredded. 
• Cotija Cheese: 1 bag. 
• Avocado: Look for an avocado that’s ripe enough to peel and slice, but not too soft. You want the chunks of avocado to stay whole in the salad, and mush into oblivion.
• Almonds: I sprinkled half a bag. 
• Corn: Feel free to use fresh, canned, or frozen corn. My go-to is Trader Joe’s frozen fire-roastedcorn, which adds a hint of smoky flavor to the salad.
• Pickled Red Onion: Quick-pickled red onion only requires four ingredients: thinly sliced red onion, apple cider vinegar, sugar, and salt. (Ok, and water, but that doesn’t count!) 
• Tomatillo Dressing: This creamy dressing is like the love child of green goddess dressing and ranch.
  3 tomatillos, husked and rinsed
  1/3 cup fresh cilantro leaves and stems
  1/4 cup plain full-fat Greek yogurt, sour cream, or mayonnaise
  3 Tbsp. neutral oil (such as avocado, canola, or grapeseed oil)
  1/2 fresh jalapeno, seeds and ribs removed
  1/2 tsp. onion powder
  1/2 tsp. each salt and black pepper
  1/4 tsp. garlic powder
  1/4 tsp. ground cumin

Pistachio Shortbread

Ingredients:

• 16 tablespoons (227g) unsalted butter, room temperature
• 1 box (3.4 ounces) instant pistachio pudding mix, Jell-O preferred for best color
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon table salt
• 1/8 to 1/4 teaspoon pistachio flavor, optional*
• 2 cups (240g) all purpose flour. 
• 2/3 cup (85g) shelled, finely chopped pistachio nuts

*Use this flavor sparingly; it's strong, and a little goes a long way.

Instructions: 

• Preheat the oven to 300°F. Lightly grease two round 8" or 9" cake pans. If you worry about the shortbread possibly sticking in your particular pans, line them with parchment, and grease the parchment.
• In a medium-sized bowl, beat together the butter, pistachio pudding mix, sugar, salt, and pistachio flavor, then beat in the flour. The mixture may seem a little dry at first; keep beating till it comes together. If it absolutely won't come together, dribble in up to 1 tablespoon of water, until it does. This is a stiff dough.
• Divide the dough in half. Press each half into one of the prepared pans, smoothing the surface with your fingers, or with a mini rolling pin.
• Use a fork to prick the dough all over; this allows any steam to escape, and prevents the shortbread from bubbling as it bakes. Divide the chopped pistachios between the two pans, spreading them evenly and gently pressing them down onto the surface of the dough.
  
• Bake the shortbread until it's a deep golden brown around the edges, about 35 to 40 minutes.
• Remove the pans from the oven, and immediately turn each shortbread round out onto a clean work surface.
• Using a pizza wheel or sharp knife, cut each round into 12 wedges. (Do this while the shortbread is still warm; if you wait until it's cool, it won't cut easily.) Transfer the shortbread wedges to a rack to cool.
• Store shortbread, well wrapped, for up to a week; freeze for longer storage. The flavor improves as the shortbread ages.

Jalapeño peach chicken 

*Georgia 

2 peaches, 1 jalapeño 

Peach Glaze
½ cup (160 g) peach preserves
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes

Chicken
2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chili powder
2 tablespoons extra virgin olive oil
1 medium jalapeno pepper, thinly sliced

Instructions

Peach Glaze

To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside.

Chicken

Pat chicken dry.

In a small bowl, combine salt, black pepper, and chili powder.
Apply the seasoning mixture to the chicken.
To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.

To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened.
Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze.

Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again.

Mint ice cream with salted watermelon  Granita. 

*Texas 

Ingredients:

fresh mint ice cream

• 1 cup whole milk
• 2 cups mint leaves
• 3/4 cup sugar
• 2 cups heavy cream
• 5 egg yolks
• a pinch salt

salted watermelon granita

• 3 cups watermelon 
• 1/3 cup sugar
• 1 lemon, juiced
• 1 teaspoon flaked sea salt

salted watermelon granita: 

Add watermelon, sugar and lemon juice to the bowl of a food processor/blender and puree until smooth. 

Add the mixture to a shallow freezer proof dish such as a glass or metal 9 by 13 baking dish and place in the freezer. 

After 30 minutes, scrape the mixture with a fork moving any ice crystals from the edges to the middle and breaking up any large pieces. Continue to scrape every 30 minutes until the mixture is fully frozen (about 3-4 hours). 

Sprinkle the granita with sea salt before serving. 

Fresh Mint Ice Cream:

In a heavy saucepan over medium heat, heat the milk, sugar and 1 cup of heavy cream until it just begins to bubble on the edges. Remove from heat, then add mint leaves. Cover and let steep for 1 - 2 hours. 

In a medium bowl, whisk together the egg yolks until smooth.

Reheat the mint mixture. Then, Drizzle 1/3 of the warm mixture into the bowl with egg yolks in a thin stream while continuously mixing. Pour the tempered egg yolks to the saucepan, and slowly heat until thicken and the mixture coats the back of the spoon. 

Pour the mixture through a fine mesh strainer into a bowl and mix in the remaining cup of heavy cream. 

Chill completely, then follow the instructions on your ice maker to churn. 

I have a ninja creami so I just did an overnight freeze.

Assembly:

Layer scoops of granita and ice cream in a small dish. 

Pizza Oven couples night at Lindsay's

 

Dough Recipe

Arugula Salad

Grapes

Goat Cheese

shaved Almonds

Dressing: about 1.5C olive oil, 3/4 C lemon Juice, Salt & Pepper, 4 TBSP honey

Blackberry Pizza

Marinara, then add cheese, blackberries, prosciutto, basil and olive oil 

Michelle T and Brittany's couples night

 

Hibiscus Lemonade

https://www.theendlessmeal.com/hibiscus-lemonade/#What_does_hibiscus_lemonade_taste_like

This Easy Lemonade Is The Perfect Way to Cool Off

I used hibiscus herbal tea packets from Harmons.  I made a hibiscus syrup and a simple syrup and mix with fresh lemon juice to taste.

French onion tart

Classic Bruschetta  Brittany changed this up a little by adding 3 types of Basil (Italian, spicy globe, and the normal variety)

Pickled Peach, mozzarella, and prosciutto skewers

with Balsamic Glaze

Smoked Kabobs

https://meateatingmilitaryman.com/smoked-kabobs/

I used a sirloin cut for the steak.  Make sure to marinate the mushrooms too!

Liz’s Bistro Salad

Liz's Bistro Salad

This salad was crazy simple and yummy!  I chopped everything up before hand and added the dressing right before serving.  The onions are super easy to pickle, but they are available in store too!

LEMONY CHICKPEA FETA SALAD

Lemony Chickpea Feta Salad {Gluten Free + Vegan Option}

It works well to combine the beans, dressing and onion before to let them marinate.  Add the parley and feta right before serving.  If you are planning on leftovers, I would spoon the feta on individual plates.  The feta gets kind of mushy after sitting in the marinade for a bit.

Sourdough Focaccia

Sourdough Focaccia

The directions on this recipe are annoying.  I've weighed the flour, measured the flour, and I still end of with a VERY loose dough.  I usually end up adding at least a cup of flour, so don't worry if you need to add more.  The dough is still too loose to kneed so I just do it with the mixier.  

I've made it serval times and here is my order: 

1- wake up my starter either the night before or day before

2-make the dough, no need to wait to add the salt (do 1/2 the salt amount as recipe indicates) just have your mixer kneed it.

3-let rise 5-6 hours or overnight

4-put in pan with olive oil, let rise, top with flake salt found at world market or Harmons and Italian seasoning

5- bake (it only took 20 minutes in my convection oven)

6. top with olive oil. It's always yummier when I am generous with the olive oil.

Lemon Blackberry Cake

I doubled the amount of blackberries.  It uses an crazy amount of lemon zest, so make some lemonade too!  One large lemon equals about a one tablespoon of zest.  I just made the cake again and added less powdered sugar to the icing and omitted the milk.  I liked that it was less sweet.  I just used lavender from the neighbors.  Culinary lavender is harvested before it blooms.  Mine were already blooming, but I think it worked just as well.