Combine all ingredients in a large bowl and serve immediately. Adjust any ingredients to taste.
Make the enchilada sauce.
Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.
In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.
Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.
Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.
Be sure to have all of the ingredients measured out and near the stove. This sauce comes together very quickly.
Heat the oil in a small saucepan over medium heat. Add the flour and whisk together for a few seconds. Whisk in the chili powder, garlic powder, cumin, salt and pepper. Whisk in the tomato paste. The mixture will darken a bit, cook a minute until fragrant.
Gradually add in the stock, whisking the entire time. Increase the heat to medium-high, bring the sauce to a boil and then to a simmer. Mix in the vinegar. Cook 5-7 minutes. Whisk often to remove lumps and to make a smooth sauce. Sauce will appear thin at first and will thicken as it cooks. Add ground red pepper now to taste if you want a spicy sauce. Test the thickness with a spoon. It will continue to thicken as it cools.
Transfer the sauce to a heat proof container to cool or use immediately for enchiladas. Enchilada sauce can be refrigerated and used within 5 days or you can freeze it for up to 3 months.
In a small bowl, whisk the cornstarch with the water. Next, whisk in the lime juice, fish sauce, brown sugar, Sriracha and soy sauce (tamari). Set aside.
Heat the oil in a 10 inch cast iron or your favorite skillet over medium heat. Add the onions and cook a few minutes, until they become fragrant. Add the garlic and ginger cook another 1 minutes. Add the carrots, cook 2 minutes.
Increase the heat to medium high and add the ground chicken. Mix in the chicken and make sure to chop it into small pieces as it cooks. Once the chicken is white and has almost cooked through, about 4-5 minutes, pour in the sauce and mix well to combine. Cook for 1 minute until the sauce thickens a bit. Mix in the cilantro.
Remove the skillet from the heat. Arrange the lettuce leaves on a large serving plate. Spoon the chicken filling into the lettuce leaves. Top with any of the serving suggestions. Serve immediately.
Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.
In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.
Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.
Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.
Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.
Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.
Clean and peel the shrimp. Make the marinade. Combine the onion, garlic, olive oil, wine, lemon juice, parsley and seasonings in a large bowl. Place the shrimp in the bowl and marinate for 20-30 minutes.
While the shrimp is marinating. Cook pasta to package directions. Toss with olive oil.
Preheat the flat top grill or skillet on medium high. Melt 1 tbsp of the butter on the grill then place the shrimp and marinade on top. Cook for 2 minutes then flip the shrimp and cook for another minute or until cooked through. Toss with the rest of the butter.
Serve on top of the linguine. Top with more parsley.
Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.
Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.
Muddle the raspberries with the lime juice in a cocktail shaker.
Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.
Heat the oil in a 12 inch cast iron skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add the chicken to the skillet and cook 4 minutes on each side, until golden brown. Transfer to a clean plate.
In the same skillet, reduce the heat to medium add the butter. Sauté the onion for 3 minutes. Add the garlic, sauté for 2 minutes. Mix in the thyme and oregano.
Mix in the tomatoes, sauté for 4 minutes. Mix in the spinach, cook 2 minutes until wilted. Add the mushrooms, cook for 2 minutes. Mix in the artichokes, sun-dried tomatoes and capers. Cook for 3 minutes.
Mix in the cream, broth and wine. Bring the sauce to a boil then to a simmer. Simmer for 7 minutes. In the last 2 minutes, mix in the parmesan. Season to taste with salt and pepper.
Add the chicken into the sauce. Simmer for about 10 minutes or until the chicken is cooked through. Top with fresh basil and any extra sun-dried tomatoes and capers. Serve immediately with pasta, rice, garlic bread or baguette.
Cook pasta to package directions. Drain then rinse in cold water.
Thaw the spinach in the microwave. Squeeze out excess water and place in a large bowl. Mix with the ricotta and cottage cheese. Season with some salt and pepper.
Add olive oil to a large skillet. Sauté the onions and garlic over medium heat for 3 minutes. Add the zucchini and bell peppers. Cook for 3 minutes. Add the mushrooms, cook for 5 minutes or until the veggies soften. Mix the veggies as they cook. Season with a pinch of salt and pepper.
Stir the tomato sauce into the skillet and 1/4 cup parsley. Bring to a boil then simmer for 10 minutes.
Preheat the oven to 375˚ Fahrenheit with the rack in the middle.
Start with a thin layer of sauce in a 9X13 inch casserole baking dish. Add a layer of cooked lasagna noodles. On top of the pasta add a layer of the ricotta/cottage cheese mixture, then a layer of sauce and the noodles again. Continue layering finishing with a layer of the pasta then finally the sauce. Sprinkle the mozzarella and cheddar cheese over the sauce.
Bake the lasagna for 35 minutes then broil on low for 5 minutes, or until cheese is golden brown. Top with 1/4 cup chopped parsley. Serve while hot.
In a mixer fitted with a paddle attachment, add the sifted dry ingredients. Add the butter and mix until it combines with the dry ingredients. Add the corn syrup and mix until a ball is formed. Let the dough rest for 2 hours in a cool place.
Make the filling while the dough rests. In a saucepot, bring the fruit to a boil. Combine the dry ingredients. Once the fruit has released its juices and has come to a boil, add the dry ingredients. While whisking, bring the mixture to a boil and hold at a boil for 3 minutes. Let cool.
Roll the dough onto a floured surface until it is 3 mm thick. Cut the rolled dough in half. Cut one half of the dough into the 3 x 5 inch rectangles. Cut the second half of the dough into 3¼ inch x 5¼ inch rectangles – these slightly larger rectangles will be the top of the pop tarts. Pre-heat oven to 350 degrees.
Place the bottom pop tart dough rectangles on a parchment or Silpat lined baking sheet. With a pastry brush, paint the egg wash around the outside edge of the dough. Put the cooled pop tart filling inside of the egg wash rectangle. Add the larger rectangle dough on top of the filling. On one side of the rectangle, press the two pieces of the dough together, fastening them with a fork. Brush the top of the pop tart with egg wash.
Combine the egg and water with a fork or a whisk.
Bake until a light golden brown 15-20 minutes. Let cool. Using a spoon, knife, brush, palette knife or hands, spread or dip the cooled pop tart. Let dry and enjoy.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy and lighter in color.
Mix in the egg, vanilla, zest, lemon juice, cornstarch, baking soda and salt. Mix for one minute until well combined, scarping down the bowl as needed. Mix in the coconut.
Turn the mixer to low and mix in the flour until just combined.
Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350˚ Fahrenheit with the racks in the middle.
Remove the dough from the refrigerator and place scoop 2 inches pieces of dough, rolling them into balls. Place onto the baking sheet 2 inches apart. Bake for 8-10 minuets or until the edges are lightly brown. Do not over bake.
Remove from the oven and let cool a few minutes before transferring to cooling racks to cool completely.
Combine the lemon simple syrup, liqueur and ice in a blender. Blend on the “smoothie” setting or until smooth.
Top with fresh lemon zest and serve immediately.
