Chile Verde Stacked Enchilada with Eggs

Servings: 4

Source: Pati Jinich 

INGREDIENTS

• 2 tablespoons vegetable oil, plus more for frying tortillas
• 1 tablespoon unsalted butter
• 3/4 of a white onion, halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
• 2 garlic cloves, thinly sliced
• 1 tablespoon all-purpose flour
• 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano, roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
• 1 teaspoon kosher or coarse sea salt
• 1½ teaspoons dried marjoram, or 3  tablespoons fresh
• 2 cups chicken or vegetable broth
• 12 corn tortillas
• 8 eggs
• 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
• 2 tablespoons chopped fresh chives, for garnish

DIRECTIONS

• Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. 
• Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. 
• Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. 
• Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
• Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
• Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
• Separately, cook two sunny side up eggs per person to desired doneness.
• One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.

Easy Crockpot Slow Cooker Chicken & Gravy - 4 to 5 servings

Crockpot Slow Cooker Chicken & Gravy - 4 - 5 servings

Adapted From: Plain Chicken

Time: 6 hrs

Equipment

5-6 quart slow cooker / crockpot

Ingredients

• 2 to 3 skinless boneless chicken breasts 
• 1 can (10.5 oz) low-sodium (or unsalted) condensed cream of chicken soup
• 2 envelopes (0.87 oz each) chicken gravy mix
• Optional: 1/2 cup chicken broth or water 

Directions

1. Add chicken breasts to 6 qt crock pot
2. Whisk together the soup, gravy mix, and broth. Note: You are NOT making gravy from instructions on the envelopes. You are simply mixing the powder with these ingredients here.
3. Pour the mixture over the chicken. Cover and set the crockpot on low for 4 hours. 
4. Break the chicken into bite size pieces. Serve with the soup mixture over mashed potatoes or steamed rice. 

Slow cooker Crockpot Chicken & Dumplings - Makes 6-8 servings

  Crockpot Slow Cooker Chicken & Dumplings - 10 servings

Adapted From: Spend With Pennies

Time: 6-8 hrs

Equipment

5-6 quart slow cooker / crockpot

Ingredients

• 1 red or yellow onion, diced (red has more flavor)
• 2-3 skinless boneless chicken breasts 
• 1 can (10.5 oz) cream of celery soup 
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 tbsp fresh parsley, chopped (optional)
• 1 tsp poultry seasoning (basically a mix of 4 tsp ground sage + 3 tsp ground thyme + 2 tsp ground rosemary + 1/4 tsp oregano + 1 tsp white pepper + 1/8 tsp nutmeg)
• black pepper to taste (more than you think!)
• 2 cups low sodium chicken broth (OR 1 cup vegetable broth + 1 cup chicken stock)
• 1 bag frozen vegetables (or peas & carrots), THAWED/DEFROSTSED (~2 cups)
• 1 can refrigerated biscuits (5 pcs ideal, 8 ok) Butter-Tastin' (preferred) or Homestyle, or Country

Directions Part 1 (Optional: can do the night before, seems to help brine the chicken)

1. Add onion to 6 qt crock pot and top with chicken breasts
2. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth.

Directions Part 2

1) Cook on high 3 hours, or low 5-7 hours. 

2) Approximately 1 hour before serving (I allow 60 - 90 minutes AFTER 4 hours of LOW cooking time):

• Roll each biscuit thin and flat. Cut into 4 strips.
• Do this as quickly as possible: Add vegetables to the slow cooker. Add biscuit strips on top. Stir. Replace lid and let it continue to cook the remaining hour.

3) After the full time is up, remove chicken breasts and tear or shred. Add back into slow cooker and stir (this will break up the dumplings somewhat, which is ok). Let cook an additional 10 minutes and serve.

Homemade Ramen Bowl

INGREDIENTS

Mushrooms & Chicken

2 tablespoons olive oil, divided

2 tablespoons butter, divided

8 oz. mushrooms

1 large boneless/skinless chicken breast, about ¾ lb.

Salt/Pepper

Soup

½ cup dry white wine

1 tablespoon butter

3 cloves garlic, minced

6 cups low sodium chicken broth

2 tablespoons low sodium soy sauce

2 teaspoons sambal oelek

2 teaspoons honey

¾ teaspoon toasted sesame seed oil

2 (3 oz.) packets instant Ramen noodles, don’t use flavor packet

6 leaves Bok Choy, roughly chopped

Seasonings

• ¾ teaspoon EACH: onion powder, mustard powder
• ¼ teaspoon ground ginger
• 1/8 teaspoon white pepper
• 1 pinch red pepper flakes

For Serving

Green Onions

Roughly chopped honey roasted peanuts

Soft boiled eggs (see Ramen Eggs)

Taiwanese-style Corn & Chicken Egg Drop Soup - Makes 8-10 servings

https://www.washingtonpost.com/recipes/corn-chicken-soup/?itid=lk_inline_manual_24

• 8 ounces boneless, skinless chicken tenders or breast, cut against the grain into thin slivers 1 to 2 inches long
• 1 teaspoon rice wine, preferably Taiwanese (may also use Shaoxing rice wine)
• 1 teaspoon cornstarch
• 1/2 teaspoon fine salt, plus more as needed
• 4 cups chicken broth, preferably low-sodium
• 2 cups (10 ounces) freshly shucked corn kernels (from 2 ears); frozen if necessary
• One (14 3/4-ounce) cans creamed corn
• 2 large eggs, whisked well
• Ground white or cracked black pepper
• 4 scallions, sliced, for garnish (optional)

INGREDIENTS

• 12 oz boneless, skinless chicken tenders or breasts, cut against the grain into thin slivers 1 to 2 inches long
• 1.5 tsp rice wine or miuchu, preferably Taiwanese (may also use Shaoxing rice wine)
• 1.5 tsp cornstarch
• 1/2 tsp extra fine salt OR 2/3 tsp regular fine salt, plus more as needed
• 6 cups chicken broth, preferably low sodium
• *3 ears freshly shucked corn kernels (or 3 cups); frozen if necessary 
• 1.5 cans (can size = 14.75 oz) creamed corn
• 3 large eggs, whisked well
• Ground white or cracked black pepper
• Scallions, sliced, for garnish

Equipment:

• *Bundt pan with hole in the center: stick an ear of corn upright into the whole, then carefully slice the kernels downwards into the pan
• Large pot

DIRECTIONS:

1. In a small bowl, combine the chicken, rice wine, cornstarch and salt and mix gently by hand to ensure all of the chicken is coated. Set aside for 20 minutes, or cover and refrigerate up to overnight.

2. In a large pot over high heat, combine the chicken broth with shucked and creamed corn. Bring to a boil, then reduce the heat so the liquid is at a gentle simmer.

3. Drop the chicken pieces in, one at a time, stirring after each to ensure the pieces don’t stick together in the soup. Continue stirring in a circular motion as you slowly pour in the eggs.

4. Taste the soup, and season with salt and pepper as desired. Ladle into bowls and garnish with the sliced scallions, if using, before serving.

 

Slow-cooker Tortilla Soup - Serves 6 (or 10 lunches)

 INGREDIENTS

• 1 onion, diced
• 3 - 5 garlic cloves, minced
• 1 jalapeno, diced (or 1 roasted chile, ie Pueblo or Hatch, with blackened parts scraped off)
• 2 boneless chick breasts (or 3 small ones); or 3 to 4 thighs w/ bones
• 1 cup frozen corn
• 1 can Rotel: diced tomatoes w/ green chilies (OR fire roasted roasted tomatoes)
• 14.5 oz can crushed tomatoes
• 32 oz Chicken broth (4 cups)
• 2 tsp cumin
• 1 tsp paprika
• 1 to 2 tsp chili powder, red or green (depending on spice level)
• 1 tsp kosher salt
• Optional: 15 oz can black or kidney beans (adds heartiness)

Optional Garnishes:

• Baked tortillas (six 6" corn), sliced about 1/4" to 1/2" thick
• Baked tortillas (six 6" flour)
• Cilantro
• Avocado
• Lime wedges
• Cotija (3 Tbsp) or shredded Monterey Jack cheese 

DIRECTIONS:

1. Heat olive oil over medium heat in a skillet. Saute onion for about 5 minutes. Add garlic and jalapeno and cook for another minute or two until fragrant.
2. Add chicken to the bottom of slow-cooker. Add all other ingredients on top. 
3. Cook on low 5-7 hrs, or high for 4. 
4. *About 20 minutes before it's done, make crispy tortilla strips:
1. Pre-heat oven to 400degF for corn, or 420degF for flour
2. Brush tortilla strips with oil on both sides. Slice into 1/4" strips
3. Line a baking tray with a silicon mat or parchment paper. Place tortilla strips along with a pinch of salt (tossed to combine). Bake until they are golden and crisp, about 8 to 12 minutes. 
5. When slow-cooker is done, shred chicken and return to soup. Serve with garnishes.

*ALTERNATIVE: You can fry the tortilla strips before Step #1 (and skip Step #4) by doing the following:

If you are starting with somewhat old, dried out tortillas, great. If not, put them on a baking sheet and put them in an oven for 10-15 min at 200degF to dry them out a bit. Best to start with tortillas with minimal moisture. 

Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips.

Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. You can also pre-fry the tortillas in a pan in olive or avocado oil.

Cook the onion, garlic, and jalapeno using this leftover oil in Step #1.

Empanada Fillings

For dough, please visit http://ducbeemtnccc.blogspot.com/2022/11/empanada-dough.html

INGREDIENTS

Spicy Chicken (makes ~18 -5" Empanadas):

• 1 Chicken Breast
• 1 Yellow Onion
• 1 Garlic
• 1 Poblano
• 1 Jalapeno
• 1 Red Bell Pepper
• 1 14oz can Diced Tomatoes
• 2 cups Chicken Broth
• Salt
• Pinch Cumin
• Pinch Cloves (3-4 Cloves crushed)
• ½ tsp Cinnamon Ground

Mushroom (makes ~18 -5" Empanadas):

• 1 pint Mushroom of Choice (Baby Portobella)
• 1 Yellow Onion
• 1 Garlic
• 1 Carrot (thinly sliced)
• 1 Jalapeno
• 1 14oz can Diced Tomatoes
• Cheese Optional (e.g., Manchego, Mozzarella, etc.)
• 1 cups Chicken Broth
• Salt
• Pinch Cumin
• Pinch Cloves
• ½ tsp Cinnamon Ground

Spinach (makes ~18 -5" Empanadas):

• ¼ cup onion, diced
• 4 cups fresh spinach
• 1 large egg
• ½ cup ricotta cheese
• ¼ cup shredded parmesan cheese
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• pinch nutmeg

Steak (makes ~18 -5" Empanadas):

• 6 - 8oz Steak
• ½ Red Onion
• 1 Red Bell Pepper
• ½ Jalapeno
• 1 Teaspoon Merkén (also known as merquén)

Beef (makes ~18 -5" Empanadas):

•  4 tablespoons of butter or oil
•  1 white onion diced
•  2-3 garlic cloves crushed
•  1 tablespoon of dry oregano
•  2-3 teaspoons of ground cumin
•  2 teaspoons of annatto or achiote powder
•  1 lb ground beef
•  Salt and pepper to taste

DIRECTIONS:

1. Heat olive oil in a large sauté pan set over medium-high heat
2. Add onion and sauté for a couple of minutes, until it becomes translucent and soft
3. Incorporate chopped garlic and sauté for about a minute until it becomes fragrant
4. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned
5. Pour in tomato and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor
6. Pour in the chicken broth or water, cumin, cloves and cinnamon
7. Stir well and let it cook 15 minutes more
8. Add remainder of the ingredient, mix well, and taste for seasoning
9. Cook for 5 more minutes (add more salt as needed)

BAKING (Once Filled):

1. Bake the empanadas in a pre-heated oven. I usually bake them at 375F-400F, the temperature will vary based on the oven and the size of the empanadas. I bake the smaller sized empanadas at 375F. The baking time also varies (again based on the oven and size), but it’s in the range of 18-25 minutes – the empanadas will be ready once they are golden.

Picadillo Empanadas of the Immaculate Conception - Yield 15 – 20 Medium

 via PatiJinich.com © 2010-2020 Mexican Table, LLC

 INGREDIENTS

For the dough:

• 1 cup unsalted Butter, at room temperature
• 8 oz, about 185g Cream Cheese or fresh nata, at room temperature
• 2 1/3 cups all-purpose Flour
• ½ tsp Salt
• 1 Egg, lightly beaten
• ½ cup Sesame Seeds

For the picadillo (makes about 4 cups):

• 3 tbsp Olive Oil
• ¼ cup White Onion, chopped
• 1 Garlic clove, finely chopped
• 1 lb Pork Shoulder or butt (or combination of pork, beef and veal, ground)
• ¾ tsp Kosher or Sea Salt
• 1 lb ripe Tomatoes, pureed, or about 2 cups tomato puree
• 2 cups Chicken broth or water
• Pinch of cumin
• Pinch of Ground Cloves
• ½ tsp Cinnamon, ground
• ¼ cup Slivered Almonds, lightly toasted
• ¼ cup Raisins
• ¼ cup Manzilla olives, chopped

DIRECTIONS

To Make the Dough:

1. Beat the cream cheese with the butter in a mixer at medium speed, until it is creamy.
2. Gently add the flour and salt and continue mixing for a minute more.
3. Turn dough onto a lightly floured surface and knead for a minute.
4. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
5. After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick.
6. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter.
7. Continue until all of the dough is used.
8. Grease a baking sheet with butter.
9. Preheat the oven to 375 degrees.
10. Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round.
11. Brush the edges of the round with the beaten egg.
12. Fold a side of the circle over the filling across the other side.
13. Press with your fingers as you close.
14. Without breaking the dough, press with a fork over the edges to seal and make a design.
15. Place the empanadas on the baking sheet.
16. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
17. Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. 
18. Serve hot.

To make the picadillo:

1. Heat olive oil in a large sauté pan set over medium-high heat.
2. Add onion and sauté for a couple of minutes, until it becomes translucent and soft.
3. Incorporate chopped garlic and sauté for about a minute until it becomes fragrant.
4. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
5. Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor.
6. Pour in the chicken broth or water, cumin, cloves and cinnamon.
7. Stir well and let it cook 15 minutes more.
8. Add the raisins, almond and olives, mix well and taste for seasoning.
9. Cook for 5 more minutes. If needed, add more salt.

White Sauce Pasta Recipe - Serves 4 to 6

 Adapted from: Lil' Luna

Ingredients:

• 1 lb pasta
• 3 tbsp butter
• 2 tsp minced garlic
• 3 tbsp flour
• 1 cup chicken broth
• 1 cup milk (or alternate milk)
• 2 tsp dried parsley
• 1 cup grated parmesan cheese
• 1 cup from mixed vegetables (Optional)
• 1 poached chicken shredded (Optional)
• salt and pepper to taste

Optional: Fresh lemon juice, as needed (start with one small wedge)

Directions:

1. Cook pasta according to packaged directions.
2. Melt butter in a medium sauce pan, add garlic.
3. Cook for 1 minute over medium heat
4. Add flour and cook for an additional minute, stirring constantly.
5. Add milk and broth, stirring constantly. Cook until sauce boils and thickens.
6. Stir in mixed vegetables and chicken (Optional)
7. Add parsley and parmesan cheese. Add desired salt and pepper. Continue stirring until cheese has melted.
8. If the taste feels like it's "missing" something, squeeze in an acid such as the optional lemon juice
9. Pour sauce over pasta and serve immediately.

Creamy Poblano Soup

A Pati Jinich Recipe - 6 Servings

INGREDIENTS:

• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 cups white onion, chopped
• 5 to 6 poblano peppers, roasted/sweated, peeled, seeded and diced
• 2 cups corn kernels, fresh or thawed
• 1/2 teaspoon kosher or coarse sea salt, or to taste
• Freshly ground pepper to taste
• 3 cups chicken broth
• 1 cup milk
• Queso fresco, crumbled (optional)

DIRECTIONS:

1. Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
2. Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
3. Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
4. Reduce the heat to low, wait for about a minute, and gently pour in the milk.
5. Heat the soup through, for about 6 to 8 minutes, and serve. 
6. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Cauliflower Chowder

via Dam Delicious - Serves 6

INGREDIENTS:

• 4 slices bacon, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup 2% milk
• 1 head cauliflower, roughly chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

 DIRECTIONS:

1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
2. Melt butter in the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. 
3. Stir in cauliflower and bay leaf. Cook, stirring occasionally, until barely crisp-tender, about 3-4 minutes.
4. Whisk in flour until lightly browned, about 1 minute. 
5. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
6. Bring to a boil; reduce heat and simmer until cauliflower are tender, about 12-15 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
7. Serve immediately, garnished with bacon and parsley, if desired.

Sanborns’ Swiss Chicken Enchiladas - 6 to 8 Servings

From: https://patijinich.com/sanborns-swiss-chicken-enchiladas/

Ingredients:

• 1 1/2 pounds tomatillos, husked, scrubbed and rinsed, and quartered
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped white onion
• 1 to 2 serrano chiles, stemmed, seeding optional
• 1 1/2 cups coarsely chopped cilantro leaves, and upper part of stems
• 1 teaspoon kosher or sea salt, or to taste
• 1/4 cup water
• 1 tablespoon canola or safflower oil
• 1 cup chicken broth, or vegetable broth, or water, homemade or store-bought
• 1 cup Mexican style cream, Latin-style cream, or heavy cream
• 12 corn tortillas
• 3 cups shredded cooked chicken
• 3 cups Oaxaca or Muenster cheese, grated

Instructions:

1. In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
2. Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
3. Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
4. Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
5. Preheat the oven to 400 degrees Fahrenheit.
6. Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
7. Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Polenta with Basil & Roasted Cherry Tomatoes

From: washingtonpost.com

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
Extra-virgin Olive Oil
Kosher salt
Freshly ground black pepper
12 oz cherry tomatoes
2-oz Parmigiano-Reggiano
2 c chicken or vegetable broth
1.5 c half-and-half
1 cup dried polenta
2 tbsp unsalted butter
10 large basil leaves
Crushed red pepper flakes

Optional: 1 onion, eggs

Equipment/Other:
Aluminum Foil
Baking Sheet

Directions

1. Position oven rack 4" to 6" from broiler.  Preheat the broiler.
2. Line a rimmed quarter baking sheet with foil, then place the tomatoes on it and drizzle with oil. Season lightly with salt and pepper. Broil for 6 minutes until some are charred and have burst. 
3. Grate the cheese.
4. Meanwhile, combine the broth and half-and-half in a medium saucepan over medium-high heat. Bring just to a biol, then gradually add the polenta; reduce heat to medium and cook for 5 minutes, whisking, until thickened.  It may spatter.
5. Turn off the heat, then stir in the butter and most of the cheese, until well incorporated. Taste and season lightly with salt, keeping in mind that more cheese will be added at the end.
6. Stack, roll, and cut the basil into thin ribbons (chiffonade - do this late in the process as the shreds can darken quickly).
7. Divide the polenta among individual shallow bowls or plates. Top each with some basil, roasted tomatoes and their juices, some red pepper flakes, and remaining cheese.  Drizzle with a bit more oil.
8. Serve hot.

OPTIONAL:

• Caramelize onions over medium-low to medium heat with butter for 20 minutes.  Add this to the dish in Step 7.
• Fry or poach eggs without breaking the yolk.  Top this on the dish in Step 7.

Spicy Lemongrass Tamarind Chicken - Serves 4

From: Vietnamese Cooking made easy

Ingredients:
1 lb boneless chicken thighs, sliced into bite-sized pieces (or use breasts)
2 tablespoons oil
3 cloves garlic, minced
1 finger-length red chili, deseeded, then cubed
1 small bell pepper, deseeded, then cubed (use colored)
1/2 cup chicken stock
2 tablespoons tamarind juice
1 tablespoon sugar
Sprigs of coriander or cilantro, to garnish

Marinade:
1 1/2 tablespoons fish sauce
1 tablespoon sugar
1 teaspoon dried chili flakes or 1 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part thinly sliced (small rings)

1) Combine the Marinade ingredients in a large bowl and mix well. Place the chicken pieces in the Marinade and mix well until coated. Cover with cloth and allow to marinate for at least 30 minutes.
2) Heat the oil in a wok or skillet over medium heat, stir-fry the garlic for 1 to 2 minutes until fragrant and golden brown. Add the chicken, chili, and bell pepper, increase the heat to high and stir-fry until the chicken is browned, about 2 minutes. Reduce the heat to medium, add the chicken stock, tamarind juice and sugar, and bring the mixture to boil. Simmer uncovered for about 3 minutes, stirring occasionally, until the chicken is tender and cooked. Remove from the heat.
3) Transfer to a serving platter, garnish with  coriander leaves (or cilantro) and serve with steamed rice.

Serves 4

Chicken Noodle Soup - Serves 6 hearty portions, or 10 small portions

From Food.com
Details: 20 min prep, 20 min cooking

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• 1 medium red or gold potato
• 12 oz to 1 lb chicken breast
• 2 teaspoons butter                                        
• 1 cup sliced celery
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 1 tsp fresh thyme leaves (or 1/2 tsp dried is fine)
• 56-64 oz of chicken broth. For stronger flavor, 40-48 oz broth + 16-28 oz stock
• 4 ounces egg noodles (American Beauty brand is best)
• fresh or dried parsley (optional)

Equipment/Other

• Large pot or Dutch Oven

DIRECTIONS Part 1

1. Bake the potato at 360F for 45 minutes or until fork tender, then cube into 1/2" pieces or smaller
2. While potato is baking, cook the chicken in one of two ways (I prefer Method #B)

• A) Cut the breast into bite-sized or 1" cubes, then saute in large pot or Dutch Oven in some oil over medium heat. The pot will be the same one you use for the soup.
• B) Poach the whole breast (see poaching instructions HERE)

DIRECTIONS Part 2

When the potato and chicken are done...

1. Melt butter in the pot (can be the same pot if you used Chicken Method #1 above)
2. Sauté the celery, carrot and onion for 2 minutes.
3. Add potato, thyme, poultry seasoning, chicken broth
4. Bring to a boil.
5. Add noodles and chicken and cook on low for 20 minutes.
6. Sprinkle with parsley and serve; can be refrigerated for a little over a week

Curried Squash Soup - Serves 4

From: RealSimple.com

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Details: 20 minutes hands-on, total 50 minutes

Ingredients
1 onion, chopped

2 tablespoons canola oil

kosher salt

2 tablespoons Thai red curry paste

1 butternut squash, peeled and cut into 1" pieces

4 cups low-sodium chicken broth

1 14oz can coconut milk

2 tablespoons lime juice

Asian chili-garlic sauce

Directions

Cook the onion in the oil with ¾ teaspoon salt in a large pot over medium heat, stirring occasionally, until softened, 4 to 6 minutes.

Add curry paste, butternut squash, chicken broth, and coconut milk. Simmer until tender, 15 to 20 minutes.

Transfer the mixture to a blender and puree until smooth. Stir in the lime juice. Drizzle with the Asian chili-garlic sauce before serving.

Cauliflower Soup with Toasted Garlic - Serves 4

From: RealSimple
Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Details: 15 minutes hands-on, total 40 minutes

Ingredients:
Garlic - 3 cloves, sliced

Olive Oil - 2 tbsp, plus extra

Cauliflower - 1 small head, chopped

Chicken Broth, low sodium - 5 cups

Thyme leaves - 1 tbsp

Kosher salt - 1 tsp

Black pepper - 1/4 tsp

Equipment/Other
Blender
Large pot

Directions:

Cook garlic in 2 tbsp olive oil in a large pot over medium, stirring, until golden, 2 to 3 min. Remove and reserve garlic.

To the pot, add cauliflower, chicken broth, most of the thyme leaves, kosher salt, and black pepper. Simmer until tender, 15 to 20 minutes.

Puree in a blender. Top with the garlic, a drizzle of olive oil, and additional thyme.

New York Strip Steaks with Gonzales Sauce - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Ingredients
1/4 cup canola oil
1/2 cup finely diced white onion
2 garlic cloves, minced
2 tablespoons flour
1 cup hot chicken stock
1 1/2 cups diced roasted mild green chile peppers (may use canned)
1 tomato, finely diced
1 teaspoon ground coriander
1 tablespoon chopped fresh cilantro
Salt and pepper
6 small New York Strip Steaks

Equipment/Other
Grill
Medium saucepan

Directions

1. Heat the oil in saucepan over medium-high heat and saute the onions and garlic until tender, about 5 minutes.
2. Whisk in the flour and cook for 3 minutes. Slowly whisk in the stock and continue whisking until the sauce thickens, about 5 minutes.
3. Add the chili peppers, tomato, coriander, and cilantro and stir together. Reduce heat to simmer and cook for 20 minutes
4. Season with salt and Tabasco sauce to taste.
5. Season steaks with salt and pepper and grill to desired doneness. Let meat rest a few minutes before serving with Gonzales sauce.

Black & White Chicken Chili - Serves 6

After several iterations, we've come up with our ideal chili.

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 can (4 oz) chopped green chilies, drained
• 1 can (10 oz) Rotel (Original - Diced Tomatoes & Green Chilies)
• 3 tbsp all-purpose flour
• 2 tsp ground cumin
• 1 can (15.8 oz) Great Northern Beans (or Navy)
• 1 can (15.8 oz) Black Beans
• 1 can (14.5 oz) Chicken Broth
• 1 can (15 oz) Corn
• 1 lb (more or less) chicken breasts (either raw or poached & shredded)
Optional: Spicy red pepper or similar, Cilantro; shredded Cheese (manchego, queso Fresca, or other Mexican cheese preferred); salsa (green tomatillo preferred) or pico de gallo; tortilla chips

Equipment/Other

Large pot

Directions

1. In a large skillet or pot, cook onion (and spicy red pepper, if desired) in oil for 4 minutes or until translucent.
2. Add chilies, flour and cumin; cook and stir for 2 minutes.
3. Add beans and chicken broth; bring to a boil.  Reduce heat; simmer for 10 minutes or until thickened.
4. Add raw chicken until cooked, OR better yet, add pre-poached & shredded chicken.
5. Serve in bowls and garnish with optional ingredients as desired.

After chicken is cooked, reduce heat to low and allow for flavors to meld, about 20 minutes before serving

Raspberry-Chipotle Pork Tenderloin - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Grade Level - 3, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients:
2 pork tenderloins (~ 6 oz each)

Extra virgin olive oil

Chipotle chili powder

16 oz frozen raspberries

2 tbsp raspberry jam

1/4 c chicken stock

1/4 c orange juice

1/2 tsp onion salt

1/4 tsp pepper

1 tbsp cornstarch

Other/Equipment

Grill or Oven
Medium saucepan

Directions

1. Rub the pork with olive oil and sprinkle very lightly with chipotle seasoning. Heat grill to medium high OR preheat oven to 375 degrees; grill or roast until internal temperature is 145 to 150 degrees, about 30 to 40 minutes. Let meat rest before slicing.
2. Combine raspberries, jam, stock, orange juice, onion salt, pepper, and cornstarch in a medium saucepan over medium-high heat and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Slice cooked pork and serve with sauce.

Future Changes/Lessons Learned
Leftover raspberry sauce can be used on other meals and desserts