Peanut-Crusted Tofu Tacos with Tangy Slaw

• 1 (14-ounce) package extra-firm tofu
• 1/2 c salted, dry-roasted peanuts
• 1/2 c panko
• 1/2 c light coconut milk
• 1 large egg, lightly beaten
• 3/4 c all-purpose flour
• 3 tbsp canola oil, divided
• 2 c thinly sliced cabbage
• 1/3 c sliced green onions
• 2 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1 jalapeño pepper, seeded and thinly sliced
•  8 (6-inch) corn tortillas
• Lime wedges 

Cut tofu lengthwise into 4 (1/2-inch-thick) slices. Place tofu slices on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; let stand 5 minutes. Cut each tofu slice, lengthwise, into 1/2-inch-thick strips; cut strips in half crosswise.

Place peanuts in a food processor; process until ground. Combine peanuts and panko in a shallow dish, stirring well. Combine milk and egg in a shallow dish, stirring well. Place flour in a shallow dish.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Dredge half of tofu in flour; dip in egg mixture. Dredge in peanut mixture. Add coated tofu to pan, and sauté 4 minutes or until golden and crisp, turning to brown on all sides. Remove tofu from pan, and drain on paper towels. Repeat procedure with 1 tablespoon canola oil, tofu, flour, egg mixture, and peanut mixture.

Combine cabbage and the next 4 ingredients (through jalapeño). Drizzle the cabbage mixture with remaining 1 tablespoon oil; toss to coat. Heat tortillas according to package directions. Place 2 tortillas on each of 4 plates; top each tortilla with 1/4 cup slaw. Divide tofu evenly among tacos. Serve with lime wedges.

Chicken Fried Steak with Cream Gravy

The gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 1/3 cup all-purpose flour
• 2 1/2 cups whole milk
• Kosher salt and freshly ground pepper

The steaks:

• 4 beef cube steaks (1 1/2 to 2 pounds total)
• Kosher salt and freshly ground pepper
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup whole milk
• 2 large eggs
• Vegetable oil, for frying
• Sliced scallions, for topping 

Make the gravy: Melt the butter with the vegetable oil in a saucepan over medium heat. Sprinkle in the flour and cook, whisking, until smooth and deep golden brown, about 2 minutes. Gradually whisk in the milk and simmer, whisking to remove any lumps, until the gravy thickens, 4 to 6 minutes. Add 2 to 3 teaspoons salt and 1 teaspoon pepper. Cover and remove from the heat.

Make the steak: Place the steaks between 2 pieces of heavy-duty plastic wrap and pound to 1/8 inch thick with a mallet or heavy skillet. Season generously with salt and pepper. Whisk the flour, baking powder and 1 teaspoon each salt and pepper in a shallow bowl. In another shallow bowl, whisk the milk and eggs. One at a time, dredge each steak in the flour mixture, dip in the egg mixture, then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack.

Preheat the oven to 250 degrees F. Set another rack on a rimmed baking sheet. Heat about 1 inch of vegetable oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. One at a time, fry the steaks until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished steaks to the rack on the baking sheet and keep warm in the oven while you make the rest.

Meanwhile, reheat the gravy. Stir in some water, 1 tablespoon at a time, if the gravy is too thick. Drizzle the fried steak with the gravy and top with scallions.

Green Peas & Rice

• 1 cup uncooked long grain rice
• 2 cups water
• 1 medium onion, chopped
• 2 cups frozen peas
• 1 medium carrot, shredded
• 1 teaspoon chicken bouillon granules
• 1 teaspoon salt-free herb seasoning
• Salt and pepper to taste

 Place all ingredients in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

Tripple Cheese Baked Spinach & Pasta

• 8 oz sliced fresh mushrooms
• 1/4 c finely chopped onion
• 1 package (7 oz) small pasta shells, cooked and drained
• 2 boxes (9 oz each) frozen spinach, thawed, squeezed to drain
• 1 c  Bisquick mix
• 1 c shredded mozzarella cheese
• 1/3 c grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp pepper
• 1 3/4 c milk
• 4 oz crumbled tomato-basil feta cheese 

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
 
In 8-inch nonstick skillet, cook mushrooms and onion over medium heat, stirring frequently, about 5 minutes or until tender.
 
In large bowl, stir together pasta and spinach. Stir in mushroom mixture. Spread in baking dish. In large bowl, stir remaining ingredients until blended. Pour over spinach mixture.
 
Bake uncovered 35 to 40 minutes or until top is golden brown. Let stand 5 minutes before serving.
 

Italian Sub Salad

• 1 tbsp extra-virgin olive oil
• 2 1/3 cups giardiniera, drained and chopped, plus 2 tbsp brine
• 3/4 c fresh basil leaves, torn
• 1/2 c sliced pitted black & green olives
• 1/2 c chopped jarred Peppadew peppers
• 1 head romaine lettuce, shredded
• 2 oz sliced mortadella, cut into thin strips
• 2 oz sliced prosciutto, cut into thin strips
• 1 oz sliced capicola, cut into thin strips
• 1 oz sliced Genoa salami, cut into thin strips
• 2 oz piece aged provolone, shave 
• croutons

Toss the giardiniera in a large bowl with the basil, olives, peppers, romaine, mortadella, prosciutto, capicola, salami, provolone and olive oil. Drizzle with the giardiniera brine and toss. Let sit about 20 minutes to let the flavors combine.

Add the croutons to the salad and toss. Divide among bowls.

Pot Roast Sliders

Roast 

• 1 3-4 lb beef roast
• 1 c water
• 1 c salsa
• 1 envelope onion soup mix
• 1 envelope Italian dressing mix
• 1 envelope Au Jus mix
• Swiss cheese, sliced
• slider buns or rolls

Creamy Chipotle Sauce

• 1/4 cup sour cream
• 2 Tbsp chili sauce
• 2 tsp creamy horseradish sauce

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.  Let rest for 20 minutes then shred with two forks.

Combine ingredients for sauce and set aside.

Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted. Remove baking sheet from oven.

Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.

Cincinnati-Style Chili

• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1 (12 ounce) package frozen burger-style crumbles
• 1 onion, chopped
• 1 tablespoon minced garlic
• 1 c tomato sauce
• 1 c water
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp red wine vinegar
• 2 tbsp chili powder
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground allspice
• 1 tbsp light brown sugar
  
• 1 tbsp unsweetened cocoa powder
• 1 tsp hot pepper sauce
• 1 c kidney beans, drained and rinsed

Toppings: Shredded Cheddar cheese, diced onions, crackers and jalapenos

Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger-style crumbles and garlic; cook until the crumbles have browned.

Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa, and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover, and simmer 15 to 20 minutes until sauce thickens.

While the sauce is thickening, bring a large pot of salted water to boil; place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.

Stir beans into the chili and mix lightly.

Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese, onions, jalapenos and/or crackers.

Chalupa Taco Bowls

• 1 pound dried pinto beans
• 3 1/2 lb bone-in pork loin roast
• 8 oz canned chopped green chiles
• 2 garlic cloves, chopped
• 1 tbsp chili powder
• 2 tsp salt
• 1 tsp dried oregano
• 1 tsp ground cumin
• 32 oz chicken broth
• 10 oz can diced tomatoes & green chiles w/lime juice & cilantro
• 8 taco salad shells
• 1 small head iceberg lettuce, shredded

Toppings suggestions: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

Rinse and sort beans according to package directions.

Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

Cover and cook on HIGH 1 hour; reduce to LOW, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings.

Chai Spiced Banana Bread

• 1 1/2 c mashed ripe banana (about 3)
• 1/3 c plain fat-free yogurt
• 5 tbsp butter, melted
• 2 lg eggs
• 1/2 c granulated sugar
• 1/2 c packed brown sugar
• 2 1/4 c all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground allspice
• 1 1/4 tsp vanilla extract, divided
• Cooking spray
• 1/3 c powdered sugar
• 1 1/2 tsp milk

Preheat oven to 350°.

Combine first 4 ingredients in a bowl; beat with a mixer at medium speed just until blended. Add sugars; beat at medium just until blended.

Weigh or spoon flour into dry measuring cups. Combine flour, soda, and salt. Add flour mixture to banana mixture; beat just until blended.

Combine cardamom and next 3 ingredients. Stir 1 1/2 teaspoons spice mixture and 1 teaspoon vanilla into batter. Pour into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 65 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool.

Combine remaining spice mixture, remaining vanilla, powdered sugar, and milk. Drizzle over bread.

Feta & Herb Chicken Salad

• 3 c diced cooked chicken
• 2 lg stalks celery, diced
• 1 red bell pepper, seeded and diced
• 1/2 red onion, diced
• 6 tbsp mayonnaise
• 6 tbsp sour cream
• 4oz feta cheese, crumbled
• 2 ts dried dill weed
• salt and pepper to taste

Mix together the chicken, celery, and red onion in a large bowl. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed.

Serve stuffed in a pita pocket, wrapped in a tortilla, on toasted bread or a bed of romaine lettuce.

Cajun Pork Loin Chops

• 1/4 c all-purpose flour
• 1 tbsp paprika
• 1 tsp ground sage
• 1 tsp Creole seasoning
• 1/2 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 boneless pork loin chops
• 2 tsp olive oil

Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.

In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 2 to 3 minutes per side.

Garlic & Herb Hasselback Potatoes

Potatoes

• 4 med russet potatoes
• 4 tbsp butter, melted
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tbsp fresh parsley, minced
• 1/2 tsp black pepper
• 1/2 tsp sea salt

Sour Cream Topping

• 1 c sour cream
• 1 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tbsp fresh parsley, minced

Pre-heat oven to 425 degrees.

Wash and scrub potatoes. Then, using a sharp knife, begin to make slits in each potato. Each cut should be about 1/8 inch apart. Make sure not to cut all the way through the potato.

In a bowl, combine melted butter, olive oil, garlic powder, parsley, salt, and pepper. Roll each potato around in the butter mixture to coat, and spoon some of the butter mixture on top of the potato.

Repeat until all 4 potatoes have been dipped in the garlic butter mixture. Spoon any remaining butter on top of the potatoes.

Place the potatoes on a rimmed baking sheet and cover with foil. Bake for 15-20 minutes, then remove foil.

Continue baking uncovered for another 40 minutes, or until the edges are crisp and the middles are tender.

While the potatoes are baking, make the sour cream mixture by combining sour cream, garlic powder, salt, black pepper, and parsley. Store in the refrigerator until you are ready to use it.

When the potatoes are done baking, allow them to cool for a few minutes before topping each with a dollop of garlic herb sour cream.

Sweet Corn Cake

• 1 pkg Jiffy cornbread mix
• 1/4 c butter melted
• 1/4 c water
• 1 - 15oz can cream-style corn
• 1 Egg

Preheat oven to 350 degrees.

In bowl, combine cornbread mix with melted butter. Add water, egg and can of cream style corn. Mix until ingredients are combined.

Pour mixture into a prepared 8x8 baking dish.

Bake, uncovered for 40-45 minutes or until liquid has been absorbed.

Serve warm.

Spicy Bean Burritos

• 2 tsp. vegetable oil
• 2 cloves garlic, minced
• 1 tsp. chili powder
• 1 tsp. minced chipotle in adobo sauce
• 1 tsp. ground cumin
• ¼ tsp. kosher salt
• Dash cayenne pepper
• 1/3 cup water or chicken broth
• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can pinto beans, drained and rinsed
• 6 tbsp. fresh salsa

• 6 (9- or 10-inch) flour tortillas, warmed
• Shredded cheese
• Diced tomatoes
• Shredded romaine lettuce
• Chopped green onions
• Sour cream

To make the bean filling, heat the oil in a skillet over medium-high heat. Add the garlic, chili powder, chipotle, cumin, salt and cayenne; stir, cooking just until fragrant, 30-60 seconds. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes. Remove the skillet from the heat, stir in the salsa and mash the mixture with a spoon or fork.

Spoon about a third of a cup of the bean mixture down the center of each tortilla. Top each serving with a pinch of shredded cheese, tomatoes, lettuce, green onions and sour cream. Roll the tortilla up tightly, burrito style, and serve immediately.

Mapo Tofu

Sauce:

• 1 tbsp black bean sauce
• 1 c chicken stock
• 2 ½ tbsp chili bean paste
• 1 tbsp Chinese rice wine
• 2 tsp soy sauce
• 2 tsp sesame oil
• 2 tsp sugar
• ½ tsp ground Sichuan pepper

• 2 tbsp peanut oil
• ½ pound ground pork or beef
• 2 leeks, white parts thinly sliced at an angle
• 2 cloves garlic, mince
• 1 tsp minced ginger
• 1 block medium-firm tofu, drained and cut into 1-inch cubes
• 1 tbsp cornstarch, mixed with 2 tbsp water
• 1 scallion, green part chopped for garnish
• rice noodles for serving

Prepare the sauce: Combine the black beans sauce with the chicken stock, chili bean paste, rice wine, soy sauce, sesame oil, sugar, and Sichuan pepper and set aside.

Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base and sides. Add the pork and stir-fry until crispy and starting to brown but not yet dry, about 2 minutes, breaking up the pork with a spatula. Reduce the heat to medium, then add leeks, garlic, and ginger and stir-fry until fragrant, about 1 minute.

Pour in the sauce and bring the liquid to a boil, the reduce to a simmer. The liquid should now be a rich red color. Gently add the tofu cubes, being careful to not move them around too much or else they will break up. Allow the sauce to simmer for about 2 to 3 minutes so the tofu can cook and absorb the the sauce.

Carefully push the tofu to the sides and create a small well in the middle. Stir in the cornstarch mixture in the center. Allow the liquid to simmer for another minute, until the sauce has thickened enough to coat the back of a spoon. Transfer to a deep plate or wide bowl, sprinkle scallions on top, and serve hot over noodles.

Blueberry French Toast Casserole

French Toast:

• 1 French bread loaf, cut into cubes
  
• 8 oz. package cream cheese, cut in cubes
• 1 c blueberries (fresh or frozen)
• 12 lg eggs
• 1/3 c maple syrup
• 1 c milk
• 1 c cream

Syrup:

• 1 c sugar
• 1 c water
• 2 tbsp cornstarch
• 1 c blueberries (fresh or frozen)
• 1 tbsp butter

Arrange 1/2 of the bread cubes in a greased 9 x 13 pan. Sprinkle cream cheese cubes and blueberries evenly over the bread cubes. Top with remaining bread cubes. Mix together eggs, milk, and syrup. Pour over bread cubes and cover pan with foil. Let chill in refrigerator overnight.

Preheat oven to 350 degrees. Bake covered with foil for 30 minutes. Remove the foil and bake for another 30 minutes or until fluffy and golden. Top with sauce.

For the sauce: Cook water, sugar, and cornstarch until thickened. Stir in blueberries and simmer for 10 minutes. Add butter and stir until melted. Serve over the french toast.