Classic Beef Stew

• 2 lbs boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper, divided
• 2 tbsp canola oil, divided
• 3 medium yellow onions, halved lengthwise and cut crosswise into 1/2-inch-thick slices
• 6 garlic cloves, minced
• 12 oz  nut brown ale
• 1 1/4 c beef stock, divided
• 1 1/2 lbs baby Dutch potatoes, halved
• 1 lb carrots, peeled and cut diagonally into 2-inch pieces
• 4 thyme sprigs
• 2 bay leaves
• 2 tbsp all-purpose flour
• 1 tbsp Dijon mustard
• 1 tbsp red wine vinegar
• 1/4 c flat-leaf parsley leaves

Heat a large skillet over medium-high heat. Sprinkle beef evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining beef; remove beef and any juices from pan.

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onions and garlic; sauté 4 minutes. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 minutes. Stir in 1 cup stock, remaining 1 1/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Bring to a simmer. Carefully pour mixture into a 6-quart electric slow cooker. Add beef, potatoes, carrots, thyme, and bay leaves. Cover and cook on LOW for 7 hours.

Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.

Spiced Mashed Sweet Potatoes

• 4 lb sweet potatoes, peeled, cut into 1" chunks
• 2 tbsp butter
• 2 tbsp corn syrup
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground cardamom
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 1/2 c milk

Boil sweet potatoes in a large pot of salted water for 20 minutes or until tender.  Drain; transfer to a large bowl. Add butter. Smash the sweet potatoes with a potato masher until smooth. Add syrup, ginger, cinnamon, nutmeg, cloves, cardamom, salt, pepper and milk; stir to combine.  Serve warm.

Turkey Mole Tacos

• 15 oz diced tomatoes, drained
• 2 lg  carrots, cut into 1/2-inch pieces
• 1 green bell pepper, finely chopped
• 1/4 c roughly chopped fresh cilantro, plus more for topping
• 4 scallions, chopped, plus more for topping
• 2 tbsp peanut butter
• 1 1/2 tbsp soy sauce
• 1 tbsp ancho chile powder
• 2 tsp unsweetened cocoa powder
• 1/2 tsp Chinese five-spice powder or ground cinnamon
• 2 1/2 lb skinless, bone-in turkey breast
• 18 corn tortillas

Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the turkey and turn to coat. Cover and cook on low, 8 hours.

Remove the turkey and transfer to a large plate; shred the meat with 2 forks, discarding the bone. Return the shredded turkey to the slow cooker and stir to coat.

Warm the tortillas in a dry skillet. Serve the turkey in the tortillas and top with more cilantro and scallions.

BBQ Ranch Chicken Salad

• 4 c rotisserie chicken, shredded 
• 1/2 c buttermilk ranch dressing
• 1/2 c barbecue sauce
• 2 tbsp mayonnaise
• 1/2 c celery, chopped 
• 1 c cheddar cheese, shredded 
• salt and pepper
• 12 slices bacon, cooked

In a large bowl, combine the chicken, ranch dressing, barbecue sauce, mayonnaise, celery and cheese. Mix together. Season to taste with salt and pepper.

For sandwiches - Top each sandwich with some of the chicken salad mixture, 2 slices of bacon and some sliced avocado.

Lentils & Fried Eggs

• 3 tbsp butter
• 4 lg shallots, finely chopped
• 3 stalks celery, finely chopped
• 3 sprigs thyme
• Kosher salt
• 1/4 c red wine vinegar
• 1 1/2 tsp sugar
• 14 oz can diced fire-roasted tomatoes
• 1lb dried brown lentils
• 2 tsp dijon mustard
• Freshly ground pepper
• 2 tbsp chopped fresh parsley
• 4 lg eggs

Heat 1 tablespoon butter in a Dutch oven or deep skillet over medium-high heat. Add the shallots, celery, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until starting to brown, 5 minutes. Add the vinegar, 1/4 cup water and the sugar and cook until almost evaporated, about 5 minutes.

Add the tomatoes and increase the heat to high; cook, stirring, 3 minutes. Add the lentils and 1 cup water. Bring to a simmer, then reduce the heat to medium and cook until the lentils are soft, about 10 minutes. Stir in the mustard and cook 5 more minutes. Season with salt and pepper; discard the thyme and stir in half of the parsley. Cover to keep warm.

Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. One at a time, break each egg into a small bowl, then slide it into the skillet; cook until the whites are set, 3 to 5 minutes. Serve the lentils with a fried egg on top; sprinkle with the remaining parsley. 

Creamy White Bean & Ham Soup

• 2 tbsp olive oil
• 1 1/2 c onion, chopped 
• 1 cup celery, diced 
• 1 cup carrot, diced 
• 1 tbsp fresh thyme, chopped 
• 6 garlic cloves, chopped
• 2 lb smoked ham hocks
• 1 lb dried Great Northern beans
• 52 oz chicken stock
• 1/4 c fresh chives, minced 
• 1 tsp freshly ground black pepper

Heat a skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients; cook 10 minutes or until vegetables are tender. Scrape onion mixture into a 6-quart electric slow cooker. Add hocks, beans, and stock. Cover and cook on LOW for 8 hours or overnight.

Remove hocks from pan; cool slightly. Remove meat from bones; discard fat, skin, and bones. Chop meat; stir into beans. Cook 10 minutes to allow flavors to meld. Sprinkle with chives and black pepper.

Sloppy Joe Baked Potatoes

• 4 baking potatoes
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 1 lb ground turkey
• Kosher salt 
• Fresh ground pepper
• 1/2 c ketchup
• 1/3 c sweet chili sauce
• 1 tbsp chili powder
• 1/4 tsp garlic powder
• 1/2 c sharp cheddar cheese, shredded

Melt 1 tablespoon butter in a large skillet over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, until the vegetables are tender, about 7 minutes. Add the turkey and 1/4 teaspoon each salt and pepper; cook, breaking up the meat with a wooden spoon, until no longer pink on the surface, about 5 minutes. Stir in the ketchup, chili sauce, 1/2 cup water, the chili powder and garlic powder; continue cooking until the meat is cooked through, 3 to 5 more minutes.

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potatos thoroughly. Dry,  Then using a fork poke 8 to 12 deep holes all over the potato so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.  Bake 1 hour or until skin feels crisp but flesh beneath feels soft. 

Split the baked potatoes open lengthwise, dot with the remaining 1 tablespoon butter and gently fluff the flesh with a fork. Top with the turkey mixture and sprinkle with the cheese while still hot.