This is an adaptation from a Martha Stewart recipe (I'm a huge fan of hers). I always pair this with my jalapeno cornbread muffins that are another Martha adaptation to my own personal taste. I'm making this tomorrow - after writing it I'm totally jones'ing!

INGREDIENTS

• • 4 slices uncured bacon cut into 1/2-inch pieces
  • 1 to 1 1/2 pounds ground turkey 
  • 1 cup chopped onions
  • 1/4 cup minced garlic cloves
  • 1 medium chopped jalapeno (i wear gloves when chopping!)
  • 1 tablespoon chili powder
  • 3 tablespoons unsweetened cocoa powder
  • 4 teaspoons ground cumin
  • 2 cans (28 ounces each) whole tomatoes in puree
  • 2 tablespoons unsulfured molasses
  • Coarse salt
  • 3 cans (15 1/2 ounces each) pinto beans, drained and rinsed
• optional toppings
  • Fresh cilantro leaves, chopped
  • Sour cream
  • Crumbled cornbread
  • Grated cheddar cheese

INSTRUCTIONS

• 1. Heat a Dutch oven (or other heavy 5-quart pot) over medium heat. Add bacon; cook until crisp and brown, 6 to 8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8 to 10 minutes.
  2. Add onion, garlic, and jalapenos; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.
  3. Break up tomatoes with a spoon or your hands, and stir them in along with the puree. Add molasses, 1 cup water, and 4 teaspoons salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.
  4. Add beans; continue cooking, uncovered, until meat and beans are very tender, and chili is thick, about 30 minutes more. Serve with desired toppings.

This is my kids favorite breakfast. It's really easy and totally different from the same ole' pancakes or waffles I'd typically make. Every weekend I make a big breakfast for the family and this has been added to the mix over the last few years.

INGREDIENTS

• 1 cup plus 2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 8 large eggs
• 3/4 cup whole milk
• 6 tablespoons unsalted butter

INSTRUCTIONS

1. Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper.
   
2. In a separate bowl, whisk together eggs and milk.
   
3. Whisk wet ingredients into dry until just combined. 
4. Melt the butter in a heavy 12-inch ovenproof skillet (I use cast iron) over medium-high heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.
5. Pour batter into pan and bake until puffed and golden, about 25 minutes.
   
6. Sprinkle powdered sugar over it or serve with jam or maple syrup- toppings your choice!

This quiche recipe was a childhood staple in my house. Pair it with a big glass of orange juice (I don't know why... but it just works) and serve it for dinner. I cut back on the broccoli a bit and add bacon when I'm making it for the kids. 

INGREDIENTS

• 1 Pie Crust
• 1 cup shredded swiss cheese (about 4 oz)
• 4 eggs
• 2 cups half and half (1 pint/16 oz)
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 to 3 cups broccoli florets

INSTRUCTIONS

• 1. Microwave broccoli in microwave dish with about 1-2" water, dash of salt for 4 minutes (cover dish with saran wrap). Drain and allow to cool a few minutes.
  2. In separate bowl, beat eggs, half and half, salt, and pepper. When broccoli is cooled a bit, place it in pie crust that you've spread out in a glass pie plate. Add cheese and egg mixture. Bake 15 minutes at 425 degrees. Then turn oven down to 325 degrees and bake 30 minutes. Cool 5-10 minutes before cutting.
  3. Quiche Lorraine: eliminate broccoli and add bacon (cooked slices crumbled to pieces) and 1/2 cup freshly chopped onion.

My husband's grandmother is British and moved here to the US in the 1970's. It goes without saying, this lady knows her fish n'chips. So I'm passing along this family recipe, courtesy of Grandma Griff!

INGREDIENTS

• • 1 egg
  • 3/4 cup of beer
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • pepper to taste

INSTRUCTIONS

1. Beat egg lightly. Beat in beer, then flour, baking powder, salt, and pepper. Beat until batter is smooth.
2. Let batter stand covered at room temp for 30 min before using.
3. Dip fish in batter and fry.

This is a staple side dish at our house. Anytime we're grilling or having people over I whip this up. I've lost the source for this recipe and I think I've adapted it enough that it's okay... but if you find the original please put it in the notes! It's a sure crowd pleaser!

INGREDIENTS

• 5 ears of corn, shucked
• 1/4 cup small-diced red onion 
• 3 tablespoons cider vinegar
• 3 tablespoons good olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

INSTRUCTIONS

1. In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
2. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

This is one of my favorite picnic lunches. Pair this with some white wine and fruit- YUM! I usually buy a rotisserie chicken (or make my own when I'm feeling motivated). 

INGREDIENTSFor salad

• 12 oz chopped chicken
• 1 cup diced avocado (not too ripe or else it'll get mushy)
• 1 cup diced mango 
• 2 tbsp diced red onion (a little bit goes a long way!)

​For the vinaigrette

• 2 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt and fresh cracked pepper to taste

INSTRUCTIONS

1. ​Toss avocado, mango, chicken and red onion together. Top with chicken/avocado mixture and drizzle half the dressing on top. Serve with remaining dressing if desired.
2. Put this on top of some salad greens or serve with a wedge of crusty bread- YUM!
3. ​Whisk vinaigrette ingredients and chill.

So I'm originally from Maine, and this meal with a staple at our dinners. I will admit, my husband/kids aren't huge fans of this, so it may not be for everyone. I however, LOVE love this meal. I think it's a must:

INGREDIENTS

• Cabbage - 6 pieces, cored
• Ham (do not get sliced! the boiling water will wash out all the flavor)
• Cabbage
• 4-6 russet potatoes- peeled and quartered
• Bunch of carrots - 4" cut and peeled

INSTRUCTIONS

1. Put the ham on bottom of stock pot. fill in vegetables and put cabbage on top (steams). Bring to a boil, reduce heat to medium. Boil for 25 minutes. Done when potatoes and carrots and cooked.

This is another go-to recipe that we make fairly often. I usually pair this with some homemade guacamole and tortilla chips. They're easy and delish!
​

INGREDIENTS

• ​4 cups (1 1/2 lb) shredded cooked chicken breast meat
• 2 cups grated monterey jack or cheddar cheese
• 2 large green onions, finely chopped
• 1 can of drained regular rotel
• 1/2 cup heavy cream
• 1/4 cup chopped cilantro
• salt and pepper
• 12 Tortillas - flour or corn; whatever you like
  

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Oil a large baking pan.
3. Toss together the chicken, cheese, green onions, rotel, and heavy cream. Place about 1/4 cup of filling into each tortilla and roll it up loosely. Place, seam-side down in the prepared baking pan. Cover with foil.
4. Baked 25 minutes, then remove the foil, sprinkle 1/2 cup cheese on top and bake for 5 minutes longer.

This is a recipe that I adapted years ago from a Rachel Ray recipe. It's one of my oldest go-to recipes that I found in my 20's. It's pretty decadent and definitely not for someone trying to drop pounds. It's worth a little evening walk or extra work out minutes to make up for the deliciousness that is this comfort food. 

CHICKEN AND GRAPES RECIPE INGREDIENTS

• 2 tablespoons olive oil
• 2 tablespoons butter
• Coarse salt and pepper
• 1/2 cup all-purpose flour
• 2 pounds chicken tenders
• 1/2 cup white wine
• 1/2 cups chicken stock

COUS COUS INGREDIENTS

• 3 tablespoons chopped fresh thyme leaves or 1 tablespoon of dried thyme
• 2 cups couscous
  
• 2 cups chicken stock
• 1 cup heavy cream
• 1/4 cup grainy mustard (I usually use spicy mustard)
• 2 cups, seedless red grapes, washed and halved

CHICKEN AND GRAPES RECIPE INSTRUCTIONS

1. Heat a large skillet over medium to medium high heat; add 2 tablespoons olive oil and 2 tablespoons butter.
   
2. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan.
   
3. Cook chicken 7 to 8 minutes until browned. Flip pieces halfway through.
   
4. Remove chicken to a plate and set aside.
   
5. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds.
   
6. Add 1/2 cup chicken stock to skillet.
   
7. Combine cream and mustard and add to stock.
   
8. Add grapes to the pan and turn to coat
   
9. Return chicken to the pan and simmer 5 minutes over low heat.

COUS COUS INSTRUCTIONS

1. Bring 2 cups chicken stock and the fresh thyme to a boil in a small pot.
   
2. Add couscous.
   
3. Put a tight fitting lid on pot and remove from heat.
   
4. Let stand 5 minutes, then fluff with a fork.

Serve tenders and grapes on top of the couscous and enjoy! Add a side salad of veggie dish because... health.

This is my family's favorite beef taco recipe. We're trying to eat more vegan (we're about 50/50 now, which is a huge reduction from our previous 100% meat-based meals). But when we're going to have beef (not counting a filet mignon), this is the recipe we go with!

INGREDIENTS​

• 5 lb beef shanks, cut crosswise into pieces about 1/2 inch wide
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 large carrot, peeled and finely chopped
• 10 cloves garlic, smashed
• 3 bay leaves
• 4 whole star anise
• 1 cup rice vinegar
• 1/2 cup amino acid (a soy sauce alternative)

INSTRUCTIONS

1. Season the shanks with salt and pepper. Warm the oil and sear the shanks (I do it in my crock pot, if your crock pot doesn't have the "brown meat" functionality, just use your pan of choice, until browned on both sides, about 8 minutes total. Transfer the shanks to a slow cooker and spread in an even layer.
2. Pour off most of the fat from the pan and return it to medium-high heat. Add the onion and carrot and saute until softened and just beginning to brown, about 6 minutes. Add the garlic, bay leaves, and star anise and cook for 1 minute more. Pour in the vinegar and soy sauce and stir to dislodge any browned bits on the pan bottom. Transfer the contents of the pan to the slow cooker. Cover and cook on the low setting for 8 hours, basting the meat with the braising liquid two or three times if possible. The beef should be very tender.
3. Transfer the beef shanks to a plate and keep warm. Strain the braising liquid into a small saucepan, and retrieve the garlic cloves from the sieve. Let the liquid stand for a few minutes, and then skim away the fat with a large spoon. Using a fork, smash the garlic cloves into a paste, then add to the braising liquid. Bring to a rapid simmer over high heat and cook until slightly reduced, about 5 minutes.
4. Meanwhile, remove the meat from the bones and discard the bones. Shred the meat with 2 forks. Moisten the meat with the reduced braising liquid.
5. Warm tortillas and add your preferred toppings; my family prefers a taco bar of salsa, avocado, cilantro, chopped onions, shredded cheese, and sour cream.