Spicy Chicken Crock Pot Tacos

• 2 boneless & skinless chicken breasts
• 1 large onion, chopped 
• 1 large green pepper, chopped
• 1 packet taco seasoning
• 16 oz salsa
• Tortillas
• Toppings: lettuce, sour cream, grated cheese, tomatoes, olives, guacamole.

Place chicken, onion and green pepper in the bottom of a crock pot.  Mix the taco seasoning and salsa together then pour over the chicken.  

Cover and cook on high for 4 to 6 hours.  Remove lid and shred with two forks.  Replace lid and cook for 30 additional minutes.

Serve immediately on tortillas and your choice of toppings.

Chicken & Cheese Tater Tot Casserole

• 32 oz bag tater tots
• 3 oz bag peppered bacon crumbles
• 2 lbs boneless skinless chicken breasts, diced
• 2 c grated sharp cheddar cheese
• 1 med onion, diced
• 3/4 cup milk
• salt and pepper

Spray slow cooker with nonstick cooking spray. Layer half of the frozen tater tots on the bottom of the slow cooker. Sprinkle with 1/3 of the bacon pieces, and then top with 1/3 of the shredded cheese. Add diced chicken on top. Season with salt & pepper. Add the diced onion evenly. Now add 1/3 of the bacon pieces and another 1/3 of shredded cheese Put the rest of the frozen tater tots on top. Finish with the remaining 1/3 cheddar cheese and remaining 1/3 of bacon pieces. Pour 3/4 cup milk all over the top. Cover and cook on low about 4-6 hours.

Pork & Scallions Stir Fry

•  1 lb pork loin
• 2 tbsp soy sauce
• 1 tsp sugar
• 1 tsp corn starch
• 4 tbsp peanut oil
• 5 cloves garlic, thinly sliced
• 8-12 scallions, sliced diagonally into 1 to 2-inch pieces, green and white parts included
• 1/2 tsp sesame oil

Pork chops tend to come in thicknesses either around 1/2 inch thick or an inch thick. If you are working with a thick boneless pork chop, start by slicing it into two thin layers, horizontally.  If starting with pork loin, cut slices 1/2 inch thick.  Put the slices under some plastic wrap or wax paper and pound them thin with a rubber mallet, meat mallet or even an empty wine bottle. This will help tenderize the meat. The slices should be about 1/4 inch thick. Cut the pork against the grain into thin strips, about 1 1/2 inches long.

Put the soy sauce, sugar, and corn starch into a large bowl and whisk to combine.  Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.

Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds. Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.

Add the sliced green onions and continue to stir-fry for another minute, or until the green onions wilt. Turn off the heat and stir in the sesame oil, if using.

Serve immediately. Serve alone, or with rice.

Turkey Quinoa Meatloaf

• 1/4 c quinoa
• 1/2 c water
• 1 tsp olive oil
• 1 sm onion, chopped
• 1 lg clove garlic, chopped
• 20oz ground turkey
• 1 tbsp tomato paste
• 1 tbsp hot pepper sauce
• 2 tbsp Worcestershire sauce
• 1 egg
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 2 tbsp brown sugar
• 2 tsp Worcestershire sauce
• 1 tsp water

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to

medium-low, cover, and simmer until the quinoa is tender, and the water has been

absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat an oven to 350 degrees.

Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the

onion has softened and turned translucent, about 5 minutes. Add the garlic and cook

for another minute; remove from heat to cool.

Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons

Worcestershire, egg, salt, and pepper in a large bow l until w ell combined. The mixture

will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown

sugar, 2 teaspoons Worcestershire, and 1 teaspoon w ater in a small bowl. Rub the

paste over the top of the meatloaf.

Bake in the preheated oven until no longer pink in the center, about 50 minutes.

Cool 15 minutes before slicing, serving.

Wasabi Salmon Burgers

• 2 tbsp soy sauce
• 1 1/2 tsp wasabi powder
• 1/2 tsp honey
• 1 lb boneless skinless salmon fillet
• 2 scallions, finely chopped
• 1 egg, lightly beaten
• 2 tbsp minced peeled fresh ginger
• 1 tsp toasted sesame oil

Whisk soy sauce, wasabi powder and honey in a small bowl until smooth. Set aside.

With a large knife, chop salmon roughly into 1/4-inch pieces. Transfer to a large bowl. Add scallions, egg, ginger and oil; stir to combine. Form the mixture into 4 patties. The mixture will be moist and loose, but holds together nicely once the first side is cooked.

Coat a large nonstick skillet with cooking spray and heat over medium heat for 1 minute. Add the patties and cook for 4 minutes. Turn and continue to cook until firm and fragrant, about 3 minutes. Spoon the reserved wasabi glaze evenly over the burgers and cook for 15 seconds more. Serve immediately on your favorite roll or bun.

Cheesy Chicken, Broccoli & Rice Casserole

• 2 tbsp olive oil
• 2 cloves garlic, finely chopped
• 4 scallions, sliced
• 2 c broccoli florets
• 2 c shredded rotisserie chicken
• 1 c long grain white rice
• 1 plum tomato, chopped
• 1 tsp Kosher salt 
• 1 tsp freshly ground pepper
• 2 c chicken broth
• 1/4 c sour cream
• 4 oz diced dill Havarti cheese
• 1/4 c grated Parmesan cheese

Preheat the oven to 425 degrees F.  Heat olive oil a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

Turn on the broiler. Uncover the skillet and sprinkle with the remaining Havarti and Parmesan  then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

Homemade Pork Stock

2 1/2 lb ham shanks or ham hocks

2 qts cold water

1 lg onion, chopped

2 carrots, cut crosswise into 1/2" thick slices

2 celery ribs, cut crosswise into 1/2" thick slices

3 lg garlic cloves, crushed

1 bay leaf

2 tsp dried thyme, crumbled

3 whole cloves

1/4 tsp black peppercorns

Combine ham shanks and cold water in a 4- to 5-quart heavy pot and bring to a boil, skimming any foam. Add remaining ingredients and simmer, partially covered, until shanks are tender, about 2 hours. Pour stock through a fine-mesh sieve into a large metal bowl, reserving shanks and discarding remaining solids.