LEMON SPAGHETTI

LEMON SPAGHETTI 1 lb thin spaghetti 1/2 cup olive oil 2/3 cup Parmesan, shredded 1/2 cup fresh lemon juice 2 tbsp lemon zest, divided 1/4 cup Italian parsley, chopped salt to taste 1 tsp fresh ground pepper Cook pasta according to package directions, making sure to salt the water in a large bowl whisk together oil, Parmesan 1 tbsp lemon zest and lemon juice drain pasta and add to the lemon sauce in bowl toss pasta in sauce add salt to taste and pepper toss in the fresh Italian parsley sprinkle remaining 1 tbsp lemon zest on top of pasta

ONE POT ENCHILADA SOUP

ONE POT ENCHILADA SOUP 2 Tbsp Canola Oil 1/2 White Onion, diced 2 Garlic Cloves, minced 1 1/2 lbs Ground Beef 2 tsp Cumin 1 tsp Chili Powder Kosher Salt, to taste Cracked Black Pepper, to taste 2 Tbsp Tomato Paste 1 Can (10 oz) Rotel 1 Can (14.5 oz) Diced Tomatoes 1 Can (15 oz) Pinto Beans, drained 1 Can (15 oz) Corn, drained 1 Can (19 oz) Enchilada Sauce 2 C Beef Broth 2 Tbsp Cornmeal 2 C Cheddar Cheese, shredded 3 C Tortilla Strips Cilantro, for garnish In a large pot over medium-high heat, add the oil. Toss in the onion and saute for 3 minutes, or until they begin to soften. Add the garlic and cook for an additional minute. Add the ground beef and cook, breaking it up in the process, until browned, around 5 minutes. Add the cumin, chili powder, salt and pepper, followed by the tomato paste and continue cooking for 1 more minute. Dump in the Rotel, tomatoes, pinto beans, corn, and enchilada sauce, followed by the beef broth. Stir thoroughly to combine and bring to a rolling boil. Reduce heat, cover, and simmer for 10 minutes. Mix the cornmeal with a little water to make it into a paste, then uncover the pot, add the paste, and stir thoroughly. Let sit uncovered for 10 minutes, then serve with cheddar cheese, tortilla strips, and cilantro.

MEXICAN BEEF AND VEGETABLE SOUP

MEXICAN BEEF AND VEGETABLE SOUP 2 tablespoons olive oil 1 1/2 lbs top sirloin steak, cubed into 1" chunks 1 large onion, diced 1 cup diced celery 1 cup diced carrots 3 garlic cloves, minced 1 1/2 teaspoons cumin 1 teaspoon dried oregano 1/2 teaspoon pepper 1/8 teaspoon cayenne pepper 28 ounce can diced tomatoes 8 cups beef stock 3 tablespoons lime juice salt, to taste 1 lb. Yukon gold potatoes, peeled and diced into cubes 1 cup canned yellow corn fresh parsley, to garnish (optional) Place a large dutch oven or soup pot over medium heat and add one tablespoon of olive oil. Place half of the beef in the pot and brown each side until browned. Remove the beef with a slotted spoon and place into a separate bowl. Repeat with the other half of the beef. Add the other tablespoon of olive oil and the onions to the pot and cook over medium heat until the onions are translucent. Place the celery, carrots, garlic, cumin, oregano, pepper, cayenne pepper, diced tomatoes with the juice, and beef stock, lime juice, and potatoes into the same pot and mix until combined. Bring the soup to a boil, cover with a lid and allow it to simmer for 20 minutes. Taste and season with salt. Place the corn into the soup and mix. Garnish with fresh parsley and serve warm.

TACO MAC N CHEESE PASTA BAKE

TACO MAC N CHEESE PASTA BAKE 2 tbsp olive oil 2 garlic cloves, minced 1 onion, finely chopped 1 lb ground beef 1 packet Taco seasoning powder 1 can black beans, drained 28 oz can crushed tomato 2 1/2 cups grated Monterey Jack cheese 12 oz / 340g dried elbow macaroni pasta, cooked and drained Chopped cilantro or parsley, to serve Preheat oven to 350F. Heat olive oil in a large skillet over high heat. Add garlic and onion, cook for 3 minutes. Add beef and cook, breaking it up as you go, until browned. Add taco seasoning and mix in. Add black beans and crushed tomato. Mix and simmer for 3 minutes. Place cooked pasta in baking dish, pour over beef filling and 1/2 the cheese. Toss, then top with remaining cheese. Bake for 20 - 25 minutes or until cheese is golden and bubbly. Serve, garnished with cilantro if using.

Chicken Jalapeno Popper Stuffed Shells

Chicken Jalapeno Popper Stuffed Shells Jalapeno Cream Sauce 3 tablespoons unsalted butter 1 jalapeno, seeded and diced 1 clove garlic, minced 3 tablespoons all-purpose flour 2 cups half-and-half Shells: 7 strips thick-cut bacon One 12-ounce package jumbo shells pasta 16 ounces Neufchatel cream cheese, softened 2 cups sharp cheddar cheese, divided 1 whole rotisserie chicken, skin removed & shredded (about 3 cups) Toppings: 1 jalapeno, cut into rings (seeds removed, optional) Crumbled bacon Preheat your oven to 350 degrees F. Jalapeno Cream Sauce: Place a medium-sized pot over medium heat. Add butter and cook until just melted. Add the jalapeno and garlic to the butter. Cook for 1 minute stirring constantly until fragrant. Add flour and whisk to combine. Cook for 1 minute. Slowly pour the half-and-half into the pot whisking constantly to help prevent lumps. Cook for 8 to 10 minutes or until the sauce has thickened, whisking occasionally. Remove from the heat and set aside. Shells: Place the bacon strips in a large skillet and cook over medium-high heat, turning as needed, until crispy, about 8 minutes. Remove to a paper towel lined plate to drain. Once cool enough to handle chop the bacon into small pieces. While the bacon & sauce cooks, place the jumbo shells in a pot of boiling water and cook according to package directions until al dente. Drain the pasta and set aside. To a large mixing bowl, add the Neufchatel cream cheese and 1 1/2 cups of the cheddar cheese. Use a wooden spoon or sturdy rubber spatula to stir until combined. Add the shredded chicken and 2/3 of the bacon to the cheeses. Stir to combine. Add 1/3 of the jalapeno cream sauce (it's fine that the sauce is still warm) and stir until combined. The sauce will help loosen the cream cheese mixture. Assembly: Pour 1/3 of the jalapeno cream sauce into a 9-inch x 13-inch baking dish. Spread into an even layer. Use a spoon to stuff the jumbo pasta shells with the chicken jalapeno popper filling. Don't be afraid to add a generous amount of filling. Arrange the stuffed shells in the prepared baking dish until filled. Spoon the remaining sauce over the shells. Sprinkle the rest of the cheddar cheese over the shells. Bake for 20 minutes, or until the cheddar cheese is melted and the filling is warmed through. Carefully remove the baking dish from the oven. Immediately top the pasta with the jalapeno rings and reserved bacon. Serve immediately. NOTES Rotisserie chickens can be found near the deli section of the grocery store

ZESTY THREE BEAN SALAD

ZESTY THREE BEAN SALAD 8 ounces green beans, canned and rinsed 8 ounces yellow wax beans, canned and rinsed 8 ounces Great Northern beans, canned and rinsed 1 tablespoon Dijon mustard 2 tablespoons apple cider vinegar 1 tablespoon extra virgin olive oil 1 tablespoon white onion, finely minced or grated 1 garlic cloves, finely minced or grated 1/4 teaspoon fine sea salt 1/4 teaspoon black pepper, ground After rinsing all three types of beans, place them in a large container. In a separate small bowl, whisk together Dijon mustard through black pepper. Toss with beans. Refrigerate and cover for 4-24 hours. Before serving, allow to sit at room temperature for 20-30 minutes and toss to recoat.

FUNYUN POPCORN

FUNYUN POPCORN 2 T coconut oi,l plus 1 T coconut oil 2/3 popcorn kernels 2 t salt 1 t pepper 2 t garlic powder, more to taste 2 t onion powder, more to taste heat a large pot over med high heat melt 2 T of coconut oil pour in popcorn kernels and cover with lid shake over heat often to keep kernels moving over heat cook until there is a few seconds between pops melt last 1 T of coconut oil on popped popcorn sprinkle salt, pepper, garlic and onion powder over popcorn