Recipes

30 Minute Beef Chili

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30 Minute Beef Chili

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4

Equipment

  • Pan
  • Can Opener
  • Spoon

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 4 garlic cloves minced
  • 1 1/4th pounds ground beef
  • 3 1/2 tablespoons chili powder
  • 1 teaspoons chipotle chili powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • 2 teaspoons cumin
  • sea salt
  • freshly ground black pepper
  • 1 8 ounce can diced tomatoes

Instructions

  • In a large pan over medium heat, heat the olive oil and brown the garlic.
  • Add ground beef to the pan and brown.
  • Add the chili powder, chipotle chili powder, onion powder, dried oregano, cumin and season with salt and pepper. Stir well.
  • Add the tomatoes, let simmer for 25 minutes, and serve.
  • Turn off the oven once the pan is removed

Buffalo Chicken Wings

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Buffalo Chicken Wings

Ingredients

  • 4 pounds chicken wings
  • 2 teaspoons kosher salt
  • Oil for deep-fat frying

BUFFALO WING SAUCE:

  • 3/4 cup Louisiana-style hot sauce
  • 1/4 cup unsalted butter cubed
  • 2 tablespoons molasses
  • 1/4 teaspoon cayenne pepper

Instructions

  • Using a sharp knife, cut through the two wing joints; discard wing tips. Pat chicken dry with paper towels. Toss wings with kosher salt. Place on a wire rack in a 15x10x1-in. baking pan. Refrigerate at least 1 hour or overnight.
  • In an electric skillet or deep-fat fryer, heat oil to 375. Fry wings in batches until skin is crisp and meat is tender, 8-10 minutes. Drain on paper towels.
  • For Buffalo wing sauce, bring hot sauce just to a boil in a small saucepan. Remove from heat; whisk in butter one piece at a time. Stir in molasses and cayenne pepper.
  • Toss wings with one of the sauces. If desired, sprinkle with green onion slices.
  • Preheat oven to 400F and line a baking sheet with slip at or parchment paper and place a wire rack on top.
  • Pat chicken wings dry with a paper towel, and then coat the chicken wings in oil, salt, onion powder, and garlic powder.
  • Bake for 40-45 minutes, flip wings after 30 minutes, and cook for a remaining 10-15 minutes.
  • In a bowl whisk together buffalo sauce
  • Remove wings from oven and toss them in the sauce.
  • Once coated, place back on the rack and bake for an additional 5 minutes (save extra sauce).
  • Remove wings from oven, coat with extra sauce.

Mini Cinnamon Sugar Buns

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Mini Cinnamon Sugar Buns

Course Breakfast, Dessert
Cuisine American
Keyword Vegetarian

Equipment

  • Cookie Sheet
  • Cooking spray
  • Pastry Brush
  • Pizza Cutter or Sharp Knife
  • Cooling Rack
  • Small bowl

Ingredients

  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • 1 8oz can crescent dough refrigerated
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 350F.
  • Spray cookie sheet with cooking spray.
  • In small bowl, mix sugar and cinnamon until well blended. Set aside.
  • Unroll dough on work surface; press to form 12×8-inch rectangle.
  • Brush with half of the melted butter; sprinkle evenly with 4 teaspoons cinnamon-sugar mixture. Starting at one short end, fold dough in half.
  • With pizza cutter or sharp knife, cut into 8 (1-inch) strips.
  • Twist each dough strip and circle dough around two fingers to create space to tuck one end through to form a knot. Then, tuck ends under and place on cookie sheet.
  • Brush buns with remaining butter; sprinkle evenly with remaining cinnamon-sugar mixture.
  • Bake 14 to 16 minutes or until golden brown.
  • Remove from cookie sheet to cooling rack. Cool 5 minutes. Serve warm.

Buttermilk Biscuits

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Buttermilk Biscuits

Course Breakfast
Cuisine American

Equipment

  • Baking Sheet
  • Tin Foil
  • Large Bowl
  • Whisk
  • Pastry Blender
  • Cup Measure
  • Biscuit Cutter

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 7 tablespoons unsalted butter chilled in freezer and cut into thin slices
  • 3/4 cup cold buttermilk
  • 2 tablespoons buttermilk for brushing

Instructions

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a tin foil
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds.
  • Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter or cup
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Mango Papaya Salsa

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Mango Papaya Salsa

Ingredients

  • 1/2 small ripe mango peeled and cubed
  • 1/2 small papaya peeled, seeded and cubed
  • 1/2 small onion diced
  • 1 clove garlic minced
  • 1 fresh jalapeno pepper seeded and diced
  • 1/4 red bell pepper diced
  • 1/4 orange bell pepper diced
  • 1 lime juiced
  • salt and freshly ground black pepper to taste

Instructions

  • Stir the mango, papaya, onion, garlic, jalapeno pepper, red bell pepper, orange bell pepper, lime juice, salt, and pepper together in a bowl. Enjoy immediately or cover bowl with plastic wrap and refrigerate until ready to use.

Baked Kale Chips

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Baked Kale Chips

Course Snack

Ingredients

  • 1 bunch kale Fresh bunch of Kale or Pre-washed in bag
  • 1 teaspoon sea salt
  • 1 tablespoon olive oil

Instructions

  • Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  • With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Or, you can purchase a bag of pre-cut, pre-washed kale and skip to step 4
  • Wash and thoroughly dry kale with a salad spinner. If you do not have a salad spinner, you can wash kale by hand with water only and pat dry with a paper towel or cloth.
  • Drizzle kale with olive oil and sprinkle with seasoning salt.
  • Bake until the edges brown but are not burnt, 10 to 15 minutes.

Jalapeno Popper Mummies

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Jalapeno Popper Mummies

Ingredients

  • 3 Jalapeno peppers
  • 1/4 cup cream cheese
  • 1/4 cup cheddar & pepper jack cheese
  • 6 crescent rolls
  • 1/8 cup of chopped scallion
  • 1/2 teaspoon minced garlic
  • Pinch of salt and pepper

Instructions

  • Preheat oven to 400 degrees
  • Line baking tray with parchment paper
  • Wash jalapeno peppers
  • Using knife slice jalapeno peppers in half longways
  • Scoop out the inside
  • Chop scallion into small pieces
  • Using knife mince 1/2 teaspoon of garlic
  • Get white bowl from cabinet
  • Add 1/4 cup of cream cheese to bowl
  • Add 1/4 cup of cheddar & pepper jack cheese
  • Add scallions and garlic to bowl
  • Add a pinch of salt and pepper
  • Using spoon mix all ingredients together
  • Unravel crescent triangle
  • Add two triangles together to make rectangle
  • Using knife cut crescent dough into four strips
  • Wrap crescent around each pepper
  • Bake for 10-12 minutes

Bruschetta with Tomato and Basil

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Bruschetta with Tomato and Basil

Ingredients

  • 6 or 7 ripe plum tomatoes about 11/2 lbs
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 Tbsp extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 6-8 fresh basil leaves thinly sliced* or chopped
  • 1 teaspoon kosher salt more or less to taste
  • 1/2 teaspoon freshly ground black pepper more or less to taste
  • 1 baguette French bread or similar Italian bread
  • 1/4 cup 60 ml olive oil

Instructions

  • Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
  • Preheat the oven to 450F (230C) with a rack in the top slot of the oven. Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
  • Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450F (230C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges. If you want you can toast the bread slices without coating them first in olive oil. Toast them until lightly browned on both sides. Then cut a clove of garlic in half and rub over one side of the toast. Then brush with olive oil. (See Easiest Ever Garlic Bread.)
  • Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.

Guacamole

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Guacamole

Course Snack
Cuisine Mexican

Ingredients

  • 2 medium avocados mashed
  • 1/4 cup seeded and finely chopped tomato
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon lime juice fresh or in a bottle
  • 1 clove garlic or 1 teaspoon garlic powder
  • 1/4 cup white or red onion chopped
  • Tortilla chips optional
  • chopped vegetables for dipping optional

Instructions

  • Peel and mash avocados in a medium serving bowl.
  • Using Cutting board and knife, DICE tomatoes, onions, garlic and cilantro
  • Add 1 table spoon Lime juice
  • Mix all ingredients in medium bowl until well blended.
  • Serve with tortilla chips.
  • Clean up

Easy Pumpkin Dip

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Easy Pumpkin Dip

Ingredients

  • 3/4 cup low-fat cream cheese
  • 1/2 cup packed brown sugar
  • 1/2 cup canned pumpkin
  • 2 teaspoons maple syrup
  • 1/2 teaspoon ground cinnamon

Instructions

  • Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes.
  • Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes.
  • Cover with plastic wrap and refrigerate for 30 minutes.
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