Asparagus Risotto

You will need:

• 2 tbsp unsalted butter
• 1/2 cup chopped shallots
• 1 cup arborio rice
• 1/4 cup dry white wine (or 1tbsp lemon juice and 3 tbsp water)
• about 4 cups chicken stock
• 1/2 lb asparagus, trimmed, tips cut off, tough skins of the spears peeled, and the speers cut into thin disks.
• 1/2 cup fresh grated parmesan cheese
• Salt and pepper

In a 3 or 4 quart sauce pan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or two, until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated. While the shallots are cooking, bring the stock to a simmer in a separate pot.

Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring the rice, adding a little bit of broth at a time, cooking and stirring until all the stock is gone. The rice should be tender, but still firm to the bite. With the last ladle of stock, add the asparagus.  Turn off the heat.

Gently stir in the parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste and serve immediately!

* Chunks of Salmon or Shrimp would be a nice addition if serving as a main dish.

Rosemary and Garlic Pork Tenderloin with Red Mashed Potatoes and Green Beans

You will need:

• Pork tenderloin (plain, no pre seasoning)
• Garlic
• Rosemary (dry is fine, but fresh is better!)
• Red Potatoes
• Sour Cream
• Green Onion
• Salt 
• Pepper
• 1 whole stick of Butter
• Milk
• Fresh string beans (green beans)

Pork Tenderloin:

Place tenderloin fat side down in a shallow baking dish.  With a small knife, puncture the tenderloin until the knife is touching the bottom of the pan. Twist the knife about 5 times all the way around forming a hole . Do this about 6 times through the tenderloin, but spaced evenly throughout. After filling the holes, bake in the oven at 350 degrees for 45 minutes. After 45 minutes, take out of oven and cover with tinfoil until ready to serve. 

Rosemary Garlic filling: Crush 6 medium -large size garlic cloves. I find it easiest to dice the garlic, then smash it against the cutting board with the side of my knife, making a paste.  In a small bowl, add dry rosemary until the mixture looks like equal parts.  Fill the 6 holes with the garlic and rosemary mixture. *If using fresh rosemary, just fill 3/4 of hole with garlic, and stuff a fresh sprig of rosemary on top.  * Also, save a small amount of garlic paste (*without the rosemary/about a quarter size) for the Green beans.

Red Mashed Potatoes:

Cut potatoes into approx.  1 inch by 1 inch pieces for faster cooking. Boil until potatoes are tender. Drain all water and transfer to a pan that you can use a hand mixer with. (Don't use your non stick coated pans!)  Throw in the whole stick of butter except one tablespoon. (Keep that for a little later) Add 1/4 cup milk, pepper and salt to taste. Mix with a hand mixer until potatoes are smooth. Skins will not break down all the way, that is ok. Add a couple heaping spoons full of sour cream and as much green onion as you like. Give it one more quick mix, and serve while its still hot!

Green Beans:

Remove the stem end of each bean and put into a deep frying pan. Cover beans with water and lightly boil for approx 15 minutes until beans are tender. Drain all water and add 1 tablespoon butter and garlic paste to the pan. Bring the heat up to melt the butter and toss the beans.   

Beef Tacos

You will need:

• 1 lb hamburger
• Taco seasoning
• White or yellow corn tortillas
• Oil
• Parmesan cheese
• Lettuce
• Red Onion
• Tomato
• Jalapeño
• Cilantro
• Cheese
• Sour cream

Prep:

1. Brown hamburger and season according to packet instructions.
2. Fry taco shells in oil and dust with Parmesan cheese right out of the pan so Parmesan sticks to the shell.
3. Prepare pico de gallo (tomatoes, cilantro, onion and jalapeño) by dicing all ingredients and mixing together. Amount of each ingredient is up to you! Add a touch of salt and cumin to finish.
4. Shred lettuce and cheese (if not pre shredded)

Assemble deliciousness!! 

Chicken Kabobs with Mexican Crema Cilantro Jalapeño and Corn Dressing

You will need:

• Red bell pepper
• Red onion
• Brown mushrooms
• Zucchini 
• Skewers
• Chicken thighs 
• Romain lettuce
• Yellow corn (2 ears)
• Avocado
• Cilantro
• Jalapeño 
• Mexican crema
• Cumin
• Salt
• Pepper

Salad:

- Cut kernels of corn off the cob into a bowl. Add diced red onion to the mix. 

- Add 1 ripe avocado (cubed) and stir mixture lightly.
- Liquify in blender: 1 cup Mexican crema, small hand full of cilantro, 1/2 table spoon cumin, a dash of salt and 1 large jalapeño (or more for a spicier taste).
- Add crema mix to corn, avocado and red onion mix and stir together.
- Add mixture to a bed of romain lettuce. 

Kabobs:

- Soak kabobs in water for 30 minutes before assembling.
- While kabobs are soaking, cube thighs (cut off as much fat as possible) and marinate in a few table spoons of vegetable oil and season with salt and pepper. 

- Cut zucchini in 1/2 inch coins, cube red onion and red bell pepper, and take stems out of mushroom caps.
- Assemble your kabobs.
- Grill until chicken is cooked thoroughly.

*Suddenly Salad "Classic" makes a great side dish for this meal!!!*

Salmon Kabobs with Corn Salsa Romain Salad

You will need:

• 2 salmon steaks
• Red bell pepper
• Red onion
• Skewers
• Romain lettuce
• 2 ears of corn
• Jalapeño
• Avocado
• Lime
• Cilantro 
• Cherry tomatoes (optional)

Kabobs:

Cube salmon, bell pepper and red onion

Assemble kabobs to your liking

Dust with salt and cook on a flat skillet until salmon is firm and veggies are softened/charred

Corn Salsa:

Cut kernels of corn off the ear

Dice jalapeño, red onion and cilantro (add all ingredients more/less to your liking)

Cube avocado and add to bowl

Squeeze the juice from one half of the lime into mixture. The whole lime may be used depending on the amount of ingredients and to your liking

Stir mixture to break down the avocado. This will be the binding agent to keep everything together. You still want small chunks of avocado though

Put this mixture on top of a bed of romain lettuce

*Shown with a rice pilaf. Black beans are also a good side dish*

Chilli

You will need:

• 1lb hamburger 
• 1lb hot Italian sausage
• White onion
• 1 can white beans
• 1 can kidney beans
• 1 can diced green chilies 
• 1 can refried beans
• 2 cans diced tomatoes 

Prep:

• Chop onions in thick chunks. 
• Brown hamburger and sausage with the onions. Don't drain the fat. 
• Add white beans, kidney beans, chillies and tomatoes to pot. Do not drain. 
• Add 1 teaspoon cayenne pepper, 2 tablespoons chili powder and salt. 
• Bring to a boil, then add refried beans and make sure it all mixes in. You may have to squish chunks on the side of the pot to break them up. 
• Simmer another 20-30 minutes. Add salt or cayenne pepper if desired. 

Pesto Chicken Fettuccine

You will need:

• 1 chicken breast
• Fettuccine noodles
• 2 packets of pesto sauce

Prep:

• Cube chicken breast and cook in a pan with just enough water to cover the bottom of the pan. 
• Prepare pesto sauce according to the packet
• Boil noodles
• Mix all ingredients

Ghetto Goulash

You will need:

• 1 lb hamburger 
• 1 box Kraft macaroni and cheese (Thick and creamy is the best)
• 1 can diced tomatoes
• 1 can diced green chillies
• White onion
• Milk

Prep:

• Boil noodles and set aside for later
• Brown hamburger with chopped onion
• Add tomatoes and chilies to meat and onions. Heat for about 5 minutes on low. 
• Add 3/4 of the noodles to the mix. Add cheese packets and small amounts of milk until you reach desired consistency. Cover and heat another 5 minutes until hot. 

Chicken Enchilada Bake/Green Chili Enchilada Bake

You will need:

• 2 chicken breasts
• Cheese
• Tortillas
• See Chicken Enchilada post for enchilada sauce recipe

Prep:

1. Prepare enchilada sauce
2. Boil chicken breasts, drain and chop chicken
3. Place a small amount of sauce on the bottom of the baking pan to avoid burning the bottom of the tortilla. 
4. Layer a tortilla (you may have to cut tortillas into a square shape to fit into pan) cover tortilla with chicken, cheese, and sauce. Do that once more, then top that layer with a tortilla, sauce and cheese. (3 tortillas total. 2 layers of chicken)
5. Tent with tinfoil and bake at 400 for 40 minutes. Take tinfoil off at 30 minutes. When you see the sides bubbling, it's done!

This recipe can also be prepared with a green chili enchilada sauce that you can buy in a can at the store instead of the red enchilada sauce. 

California Open Omelet

You will need:

• Burrito size tortilla
• 1 can Black beans
• 3 eggs
• Shredded mexican blend Cheese
• 1/4 cup Red onions chopped
• 1/2 Avocado, sliced
• fresh cilantro, chopped

Prep:

1. Heat black beans and mash to make a paste (like refried beans)
2. Fry eggs in a pan sunny side up. I did it in a pan to make it circular and fit on the tortilla, but you don't have to ;)
3. Dice red onion and slice avocado
4. Spread black beans on tortilla, top with eggs, cheese and heat in the microwave about 1 minute or until cheese has melted. 
5. Top with red onion, avocado, and sprinkle with fresh cilantro. 

Mexican Pasta Bake

You will need:

• 1 lb ground beef
• 1 8oz can tomato sauce (or mix 1 1/2 cup water and 1 can tomato paste)
• White onion
• 1 can diced green chilies 
• 3 tablespoons chili powder
• 3 tablespoons cayenne pepper
• Salt
• 1 can fire roasted or plain diced tomatoes
• 1 1/2 cup pace picante medium salsa
• Penne pasta

Prep:

1. Cook pasta and drain. 
2. Chop white onion and cook with ground beef, and drain. 
3. Add chili powder, cayenne, salt, undrained tomatoes, tomato sauce, salsa and chilies. 
4. Cook about 10 minutes. 
5. Toss pasta and sauce. I usually don't use all the pasta. Add half of the pasta, mix, and continue adding more pasta only to the point where there is still a lot of sauce. It will dry out in the oven if you don't have enough sauce to cook it in. 
6. Spoon into a baking dish and cover with tinfoil. 
7. Bake in the oven 20-25 minutes until heated throughout. If it gets too dry while baking, add more salsa. 

Chipotle Cream Sauce

You will need:

• 1/3 cup chopped yellow onion
• 1 1/2 teaspoon chopped garlic
• 2 tablespoons butter
• 1/4 ground cumin
• 1/4 cup chicken broth 
• 2 tablespoons chipotle peppers with adobo sauce
• 1 cup whipping cream

Sauce:
Sweat the onions and garlic in the butter and cumin. 

Liquefy onions, garlic and cumin mixture from pan, chicken broth and 2 large chipotle peppers (or 2 1/2 peppers for a hotter sauce) in a blender. 

Put purée back into pan and add cream. Stir over medium heat while sauce thickens. Add cayenne for more heat if desired. 

Serving suggestions:
Cook some whole shrimp and veggies like zucchini, onion strips, and mushrooms in a wok. Boil egg noodles or penne pasta and mix everything together. 

Chicken Enchiladas

You will need:

• Yellow or white onion
• Parsley
• 3-4 cloves garlic
• 1- 6oz can tomato paste
• Vinegar
• Oregano
• Salt
• Cayenne pepper
• Chili powder
• 2 chicken breasts
• Cheese
• Burrito size tortillas

Sauce: Dice onion and garlic. Cook in vegetable oil on medium heat until onion is tender. In a separate bowl, combine tomato paste and 1 1/2 cup water and mix until paste is dissolved in water. Add tomato paste and water mix to the pan with the onion and garlic. 

Add 1 teaspoon parsley, oregano, salt and cayenne,1 tablespoon chili powder and 2 caps full of vinegar. Let simmer 10 minutes covered. More salt, cayenne, vinegar and chili powder can be added for taste depending on your liking. 

To assemble enchiladas: Boil both chicken breasts until completely cooked. Cut breasts into long strips and cube. Place a hand full of cut chicken in the center of a tortilla and spread longways in tortilla. Cover chicken with cheese and roll. This is easier done inside the baking pan so you don't have to transfer from a counter top. You may also have to cut the tips of the tortillas to fit in the pan. You should be able to fit about 6 enchiladas in the baking pan. Cover with sauce and top with a generous layer of shredded cheese. 

Tent with ten foil to avoid the cheese sticking to it and bake in the oven at 400 for 45 mins. 

Tri Tip with Roasted Mushrooms and Gravy

You will need:

• Sliced Baby bella mushrooms
• Tri Tip steaks
• Wort sauce
• Flour
• Pepper

Tri Tip cooked on the Foreman grill. Save drippings for gravy.

Mushrooms: Cooked with a couple tablespoons of wort sauce for flavor. Cook on a high temp to brown mushrooms until tender. 

Gravy: Using the drippings from the Tri Tip, transfer into a small fry pan and heat to a low simmer. 

Mix water and flour before hand to slowly add to the simmering drippings until mixture starts to thicken. Keep mixture on the thin side...it will thicken after setting. Add pepper to taste. 

If it ends up being too thick, you can add small amounts of water until it gets thinner.

Cover steak with mushrooms and cover with hot gravy!

Side suggestions: Scalloped potatoes, pasta dish, veggies, rolls, white rice, bacon wrapped asparagus  

Salmon Dinner

Salmon: Fillet poached/steamed in water with lemon pepper.

Veggies: Yellow squash and zucchini pan roasted with olive oil, garlic salt, Italian seasoning, and finished with fresh Parmesan. 

Noodle dish: Pasta Roni shells and white cheddar.

Chicken Tacos

You will need:

• 2 chicken breasts (thawed) 
• Pace picante medium salsa
• Red onion
• Cilantro
• Shredded cheese
• Taco size tortillas

Boil chicken breasts in about 2 cups salsa. (enough to cover chicken in a sauce pan)
Chop red onion and cilantro to set aside
Shred chicken after cooked
Warm tortillas

Pizza Balls

You will need:

1. 3 cans Pillsbury Buttermilk Biscuits 
2. 56 pepperoni slices
3. Block of Colby cheese
4. 1 beaten egg
5. Parmesan cheese
6. Italian seasoning
7. 1 jar pizza sauce 

Cut the block of cheese into 1in x 1in squares. 
Flatten a biscuit out and stack 2 pepperoni, a hunk of cheese, and another pepperoni or 2 on top. 
Gather up the edges of the biscuit. Make sure there are no gaps on the bottom where the dough came together to make sure the cheese doesnt ooze out durring baking!
Line up the rolls in a greased 9x13 in. pan. 
Brush with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning. Bake at 425°F for 18-20 minutes. 

Use the pizza sauce for dipping :)