Welcome to my digital cook-book!

[Savory]

Filet Mignon w/ Morel Sauce

Ingredients

For the meat:

• 2 × 6 oz beef tenderloin filets
• Canola oil
• Salt & pepper

For Morel Sauce:

• ¼ lb morel mushrooms, cleaned and sliced
• 2 tablespoons butter
• 1 small shallot, minced
• ½ cup heavy cream
• ½ teaspoon fresh thyme leaves

Directions

• Bring filets to room temperature. Preheat oven to 450°F.
• Heat grill pan or cast iron skillet on high. Dry filets, brush with oil, season with salt and pepper.
• Sear beef 3 minutes per side, then transfer to oven and bake 5 minutes for medium rare.
• Slice mushrooms and mince shallots.
• Heat butter in a small saucepan. Add shallots and morels, sauté 5–6 minutes.
• Pour sauce over steak and serve.

Notes

Soak fresh morels in salted water for at least 1 hour to cleanse.

Recipe source: The Gourmet Gourmand

Piedmontese Bavette Steak w/ Chanterelle Mushroom Sauce

Ingredients

• 1 lb Piedmontese bavette steak
• 3 oz mixed chanterelle mushrooms (hedgehog, golden, cinnabar, black trumpet, yellowfoot)
• 2 tablespoons lard or high smoke point oil
• 2 tablespoons unsalted butter
• 1 tablespoon shallot, diced
• Kosher salt & fresh ground pepper to taste
• ½ teaspoon chopped fresh thyme
• 1 cup strong beef stock
• 2 tablespoons cognac
• ½ teaspoon champagne vinegar

Directions

• Heat lard or oil in a wide sauté pan. Season steak and sear until medium-medium rare.
• Remove steak and rest; save juices for sauce.
• Add butter and chanterelles, cook 4–5 min. Add shallots and thyme, cook 2 min more.
• Deglaze with cognac, reduce. Add beef stock and vinegar, reduce by half.
• Whisk in butter and steak juices. Serve sliced steak with sauce on top.

Notes

Using multiple chanterelles adds depth. Can substitute with dried black trumpets or shiitake.

Recipe source: ForagerChef

[Sweet]

Baked Apples

Ingredients

• 1 teaspoon butter
• 2 tablespoons brown sugar
• 3 teaspoons vanilla sugar
• 3 teaspoons ground cinnamon, or to taste
• 1 teaspoon ground nutmeg, or to taste
• 6 large apples - peeled, cored, and sliced
• 3 ½ tablespoons water

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish with butter.
• Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl.
• Layer about 1/3 of the apples in the prepared baking dish; sprinkle with 1/3 of the sugar mixture.
• Repeat layers twice more.
• Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.

Notes

Serve warm with a scoop of vanilla ice cream for a simple dessert. Sometimes I spoon some of the apples into a ramekin and top with granola and caramel sauce; briefly broil to create a mini apple crisp.

Recipe source: Baked Apples

Apple Oatmeal Crisp

Ingredients

• 1 cup brown sugar
• 1 cup rolled oats
• 1 cup all-purpose flour
• ½ cup butter, melted
• 3 cups apples - peeled, cored and chopped
• ½ cup white sugar
• 2 teaspoons ground cinnamon

Directions

• Gather all ingredients.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
• Place brown sugar, oats, flour, and melted butter in a large bowl; mix until crumbly.
• Place 1/2 of the crumb mixture in the bottom of the prepared pan. Spread apples evenly over crumb mixture.
• Sprinkle with white sugar and cinnamon; top with remaining crumb mixture.
• Bake in the preheated oven until apples are bubbling and the top is crisp, golden brown, and caramelized around the edges, 40 to 45 minutes.

Notes

Use Fuji apples when I want a softer filling, and Granny Smith apples for more tang and texture. Of course, you can use a combination of favorite apples.

Recipe source: Apple Oatmeal Crisp

Baked Apple Roses

Ingredients

• 1 large red apple, cored and very thinly sliced
• ¼ cup white sugar
• 1 teaspoon ground cinnamon
• 1 (17.25 ounce) sheet frozen puff pastry, thawed
• ¼ cup melted butter
• 1 large egg
• 2 teaspoons water
• 1 teaspoon confectioners' sugar (Optional)

Directions

• Preheat the oven to 400 degrees F (200 degrees C). Adjust an oven rack to the middle position. Butter two (6 to 8-ounce) ramekins and dust with white sugar.
• Place apple slices on a microwave-safe plate, overlapping slightly if necessary. Microwave on high until slices slightly soften, about 45 seconds. Cover the plate with plastic wrap and a kitchen towel.
• Mix sugar and cinnamon in a small bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two (3x12-inch) rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; sprinkle with a generous amount of cinnamon sugar. Place apple slices along one long edge of dough, about 1/4 inch beyond the edge, overlapping slices slightly. Fold the bottom half of dough over apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat together egg and water in a small bowl. Brush surface of dough with egg wash. Sprinkle with cinnamon sugar.
• Starting at one end, roll dough to form a rose-shaped pastry. Seal roll with end of dough strip. Transfer roses to the prepared ramekins. Sprinkle with cinnamon sugar.
• Bake on the middle rack in the preheated oven until well browned, about 45 minutes. Use tongs to remove the ramekins to a baking sheet to cool for 5 to 10 minutes. Remove apple roses from the ramekins and finish cooling on a wire rack. Dust with confectioners' sugar before serving.
• 4

Notes

If you don't have a microwave, sauté the apple slices in a little bit of butter over medium heat until flexible but not soft, about 30 seconds per side. If you use a metal muffin pan instead of a ramekin, reduce the oven temperature to 375 degrees F (190 degrees C) and bake until the pastry is well browned, about 45 minutes.

Recipe source: Baked Apple Roses

Overnight Blueberry French Toast

Ingredients

French Toast Casserole:

• 12 slices day-old bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1-inch cubes
• 1 cup fresh blueberries
• 12 large eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup

Blueberry Sauce:

• 1 cup white sugar
• 1 cup water
• 2 tablespoons cornstarch
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

• Gather all ingredients.
• Prepare casserole: Lightly grease a 9x13-inch baking dish. Arrange 1/2 of the bread cubes in the dish and top with cream cheese cubes.
• Sprinkle blueberries over the cream cheese, then top with remaining bread cubes.
• Whisk eggs, milk, vanilla extract, and syrup together in a large bowl until well-combined; pour over the bread cubes. Cover and refrigerate overnight.
• Remove casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven, covered, for 30 minutes. Uncover, and continue baking until center is firm and surface is lightly browned, about 25 to 30 minutes.
• Meanwhile, prepare blueberry sauce: Mix sugar, water, and cornstarch together in a medium saucepan; bring to a boil and cook, stirring constantly, 3 to 4 minutes. Stir in blueberries, reduce heat to low, and simmer until all the blueberries burst, about 10 minutes. Stir in butter.
• Serve portions of casserole on plates and pour warm syrup over top.

Notes

Recipe source: Overnight Blueberry French Toast

Pumpkin Wheat Honey Muffins

Ingredients

• ½ cup raisins
• 1 ½ cups whole wheat flour
• ½ cup packed brown sugar
• 1 teaspoon pumpkin pie spice
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup canned pumpkin purée
• ½ cup vegetable oil
• ½ cup honey
• 2 large eggs
• ½ cup chopped walnuts

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Place raisins in a cup; add hot water to cover. Set aside to plump, 3 to 5 minutes.
• Whisk whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl; make a well in the center. Add pumpkin purée, oil, honey, and eggs to the well; mix well.
• Drain excess water from raisins. Stir raisins and walnuts into batter. Spoon batter into the prepared muffin cups, filling each ⅔ full.
• Bake in the preheated oven until tops spring back when lightly touched, about 18 minutes. Cool.

Notes

Recipe source: Pumpkin Wheat Honey Muffins

[Spicy]

[Soups & Stews]

Chicken Gnocchi Soup

Ingredients

• 4 tablespoons butter
• 1 cup celery
• 1 cup carrots (shredded or chopped)
• 1 medium sweet onion (finely chopped)
• 4 garlic cloves (minced)
• ¼ cup flour
• 4 cups chicken broth
• 1 pound chicken breast (cooked and chopped)
• 1 package potato gnocchi (16 ounces)
• 2 cups heavy cream
• 3 cups spinach
• 1 tablespoon fresh thyme leaves (see notes for dried or ground thyme)
• Salt
• Pepper

Directions

• In a large pot over medium heat, melt butter.
• Add celery, carrots, onion, and garlic, and saute until tender, about 8 minutes.
• When vegetables are tender, stir in flour. Allow flour to heat through, about 2 minutes.
• Slowly add the chicken broth while stirring to prevent lumps.
• Add chicken and bring mixture to a boil.
• Add gnocchi, and cook until done, about 5 minutes (check package instructions for precise time).
• Lower heat to medium-low. Add cream, and stir to combine. Heat to steaming, but not boiling.
• Stir in spinach, thyme, and salt and pepper to taste. Allow spinach to wilt and soup to totally cook through.
• Let cool, and enjoy !

Notes

One serving is about 2 cups.
Use fresh spinach for best results. Frozen spinach will be mushy.
The longer you leave this soup to simmer, the thicker it will be because the gnocchi releases its starches into the soup. That's why this soup is also amazing as reheated leftovers.
Love soft velvety gnocchi? Try making your own with the amazing homemade gnocchi recipe.
Fresh Thyme: I highly recommend using fresh thyme. However, you can use 1 teaspoon of dried thyme or ½ teaspoon ground thyme.
Do you have to use cream? I highly recommend using real cream because it really adds to the richness of this soup. However, in a pinch you can substitute half-and-half or whole milk.
Storage: Store covered in the refrigerator for up to 4 days. To reheat, return to a large stockpot and reheat the remaining soup over medium heat until heated through. To reheat a single serving, place in a microwave safe bowl and microwave for 1-2 minutes, or until heated through.
Freezer Directions: Prepare soup according to recipe instructions. Allow soup to come to room temperature, and then transfer to a freezer dish or bag. Freezer for up to 3 months. Thaw in the refrigerator overnight to use. Reheat in large pot over medium heat until heated through. For fresher, crisper spinach, add it after freezing while reheating.

Recipe source: Chicken Gnocchi Soup

Mushroom Cheddar Soup

Ingredients

• 1/4 cup unsalted butter
• 16 ounces cremini (Baby Bella) mushrooms, sliced
• 1/2 cup minced shallots
• 2 teaspoons minced garlic
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 cup half-and-half
• 1 tablespoon dry sherry (optional)
• 1 1/2 cups shredded white Cheddar cheese, such as Costco’s Coastal English Cheddar
• 1 (5.3 ounce) package Boursin® Shallot and Chive spreadable cheese, crumbled
• salt
• freshly ground black pepper
• chopped fresh parsley for garnish

Directions

• Melt butter in a large saucepan over medium heat. Add mushrooms and shallots, and saute until mushrooms have softened, 3 to 5 minutes. Stir in garlic, and cook for about 30 seconds.
• Add flour and stir constantly for about 2 minutes. Gradually pour in chicken broth, half-and-half, and sherry. Bring to a simmer, stirring often.
• Reduce heat to low, stirring occasionally until soup starts to slightly thicken, about 10 minutes. Add Cheddar and Boursin, and stir just until cheese has melted. Season with salt and pepper.
• Sprinkle with parsley to serve.

Notes

Recipe source: Mushroom Cheddar Soup

Mushroom Ramen

Ingredients

• 8 cups water
• 2 cups dried shiitake mushrooms
• 1 tablespoon white miso paste
• 2 teaspoons soy sauce
• 2 teaspoons rice wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ginger paste
• 2 (3.5-ounce) packages instant ramen noodles, seasoning packets discarded

Directions

• Bring water, mushrooms, miso paste, soy sauce, vinegar, garlic, and ginger to a boil in a large soup pot. Reduce heat to low and simmer for 25 minutes.
• Add ramen noodles and dunk in the broth until they no longer float to the top. Cook 5 minutes.
• Ladle into serving bowls and top with your favorite ramen toppings.

Notes

Recipe source: Mushroom Ramen

Miso Chicken Noodle Soup

Ingredients

• 1 1/2 cups water
• 8.5 ounces frozen udon noodles
• 4 ounces rotisserie chicken, shredded
• 1 tablespoon white miso paste
• 'everything bagel' seasoning, to taste

Directions

• In a saucepan over medium high heat, heat water to boiling. Add udon noodles. Cook until noodles are softened, 4 to 5 minutes.
• Add rotisserie chicken. Turn heat to low. Remove 2 to 3 tablespoons water, and stir miso paste into water until smooth. Mix diluted miso paste back into noodles. Cook for 2 to 3 minutes.
• Ladle soup into bowls and garnish with everything bagel seasoning.

Notes

Recipe source: Miso Chicken Noodle Soup

Coconut Lime Fish Soup

Ingredients

• 1 1/2 pounds cod filets, or other firm white fish
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 lime, cut into wedges, or more as needed
• 2 tablespoons palm oil or olive oil
• 1 yellow onion, chopped
• 1/2 red bell pepper, cut into bite-sized pieces
• 1/2 green bell pepper, cut into bite-sized pieces
• 1/2 yellow bell pepper, cut into bite-sized pieces
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon seafood seasoning, such as Old Bay®
• 1 (14.5-ounce) can roasted tomatoes
• 1/4 cup chopped green onions, green part only
• 1 (14-ounce) can coconut milk

Directions

• Pat fish dry with a paper towel. Season fish with salt and pepper, squeeze lime juice over each fillet, and gently rub in. Set aside.
• Heat oil in a Dutch oven over medium heat. Add onions, red pepper, green pepper, yellow pepper, and celery; cook for 1 to 2 minutes.
• Add garlic, ginger, and Old Bay seasoning. Cook until bell peppers begin to soften, 3 to 5 minutes.
• Add tomatoes and green onions, bring to a simmer, and cook, uncovered, for 3 to 5 minutes. Place fish pieces on top of the vegetables and pour coconut milk over the mixture.
• Bring soup to a simmer, reduce heat to low, cover, and simmer for 15 minutes. Taste; adjust seasoning with salt and lime juice to taste.

Notes

Recipe source: Coconut Lime Fish Soup

[Drinks]

Honey Limeade

Ingredients

• 1 cup lime juice
• 5 cups water
• ⅔ cup white sugar
• 2 tablespoons honey

Directions

• In a pitcher, combine lime juice, water, sugar and honey. Stir until sugar is dissolved. Chill in refrigerator.

Notes

Recipe source: Honey Limeade

[Unsorted]

Mushroom and Crab Pappardelle Pasta

Ingredients

• Pappardelle - With pasta dishes, it's all about the noodles you choose and I really like Pappardelle for this dish. This thick egg noodle pasta gives a unique texture and also soaks up the wine sauce so nicely
• Wild Mushrooms - Any mixture of wild mushroom will do but I used a mix of hedgehog, clamshell, yellow foot, chanterelle and black trumpet mushrooms.
• Lump Crab Meat - You can usually find good lump crab meat in your seafood department. Just make sure it is real lump crab and not artificial.
• Shallots - Minced shallot adds a mild onion flavor to the sautéd mushrooms and cream sauce.
• Garlic - Gotta have fresh garlic.
• Thyme - Fresh thyme leaves pulled off of the stem. I don't recommend substituting dried in this recipe.
• Olive Oil - For sautéing the mushrooms.
• Butter - This will begin the base of the sauce.
• Chardonnay - You can use any dry white wine but I like the combination of chardonnay with the wild mushrooms.
• Half & Half - Only half a cup is needed to make a light creamy sauce.
• Salt & Pepper - to season.

Directions

Crab and Mushroom Pasta

• Begin by sautéing the mushrooms until golden.
• Add in the butter, shallots, garlic and thyme and sauté until the shallots are soft.
• Slowly add in wine and cream and bring to a simmer.
• Meanwhile cook the pasta.
• Add lump crab to the sauce and gently toss cooked pasta and crab into cream and mushroom sauce.
• Serve in bowls topped with shredded parmesan immediately.

White Wine Sauce for Pasta

• The sauce for this pasta comes together very fast right in the pan. After the mushrooms, shallots, garlic and thyme are all cooked down in the butter, remove the pan from the flame and slowly add in the white wine. Return to a low heat and bring to a simmer deglazing the pan and cooking off some of the alcohol. Slowly add in the half and half and stir in.
• After the pasta is drained I toss it right into the pan of mushrooms, crab and that luscious creamy wine sauce. Just keep tossing with tongs until all of the noodles are coated. Return to heat and simmer for a another minute to allow the sauce to thicken up with the noodles and make sure everything is well combined. At this point your mouth will most definitely be watering.
• Serve this pasta with plenty of shredded parmesan for sprinkling on top as well as crusty bread. I like the take and bake ciabatta or baguettes because they come out hot and crisp from the oven and only take a short time to bake. Of course glasses of white wine also pair well with this pasta!

Notes

Don't worry if the cream splits from the white wine at first and looks a bit curdled. It will come together once you simmer.

Recipe source: Mushroom and Crab Pappardelle Pasta

Queso Blanco

Ingredients

• 2 cups (472 ml) whole milk
• 2 tablespoons yellow onion (finely chopped)
• 2 tablespoons serrano pepper (seeds removed finely chopped * see notes)
• 1 ½ tablespoons poblano pepper (seeds removed, finely chopped)
• 1 teaspoon chipotle pepper (seeds removed and chopped from a can of chipotles in adobo sauce)
• 1 garlic clove (peeled and grated)
• 3 tablespoons cornstarch
• Water
• 1 cup (240 grams) sour cream
• 2 cups (172 grams) Monterey jack cheese, freshly grated
• 1 cup (86 grams) sharp white cheddar, (freshly grated ** see notes)
• 1 tablespoon fresh tomato (seeds and juice removed, chopped)
• ¼ teaspoon salt (to taste)

Directions

• To a saucepan add the milk over medium heat. Stir in the onion, serrano peppers, poblano pepper, chipotle pepper and garlic. Mix cornstarch with just enough water so it dissolves, stir into the milk and bring to a light bubble, cook, stirring often until thickened. Remove from heat as soon as it is thickened (you will need to keep an eye on it). If it doesn't thicken to your liking, add a little more cornstarch mixed with milk.
• Turn down to the heat to very low and whisk in the sour cream. Once the sour cream is incorporated, add a handful of cheese and stir until melted. Continue to add and handfuls of cheese and stir until all the cheese is used, making sure it is completely melted before adding another handful and ensure the queso is smooth. If too hot, the queso may turn gritty and separate. (see tips below to prevent this).
• Stir in the tomato. Remove from the heat and allow the queso to cool, it will get even thicker as it cools.
• item

Tips to prevent the sauce turning gritting or grainy and separating:

• Slow and steady heat – If you heat over high heat, this heats the liquid too quickly. You want to slowly bring up to a simmer over medium heat or medium-low heat is best. And never, ever boil. Always grate the cheese yourself. Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce.
• Cornstarch is highly recommended. If you use flour instead of cornstarch, double the amount (cornstarch has twice the thickening power of flour). I also can't guarantee that any raw flour taste will cook out.
• Taste for seasoning and adjust to your taste.
• To reheat your queso or cheese sauce, add to a pan and heat low and slow, stirring often.

Notes

Yields: 4 cups/1 quart/2 pints/850 ml

* Use more if you like it spicy

** Pre-grated cheese has anti-clumping added and this will affect the texture of the sauce and may result in grainy queso.

Recipe source: Queso Blanco

Breadsticks

Ingredients

• 1 cup warm water
• 2 tablespoons honey
• 2 1/4 teaspoons active dry yeast
• 1/4 cup unsalted butter, melted and cooled
• 1 1/2 teaspoons kosher salt
• 3 1/2 cups (425g) all-purpose flour
• 1 tablespoon olive oil, for the bowl
• Nonstick cooking spray, for greasing
• 4 cups boiling water, for baking
for garlic butter:
• 1/4 cup butter, melted
• 1 tablespoon minced fresh parsley
• 1 teaspoon garlic powder

Directions

Proof the yeast:

• In a large bowl, stir the water and honey. Sprinkle yeast on top and let sit for 5 minutes until it dissolves and bubbles up. Add the melted butter and salt and stir.
• Make the dough:
  

  Add the flour and use a spoon to stir until it forms a rough ball. Transfer the dough to a clean counter surface and knead by hand for 8 to 10 minutes until it’s smooth and shiny.

  Do the windowpane test: pinch the dough with your fingers and slowly stretch it to create “a windowpane.” If light can pass through it without tearing, it’s ready. It means enough gluten has formed and the dough is ready. If the dough tears, continue kneading for a minute longer, then check again.

  If at any point the dough sticks to the counter and your hands, add more flour, 1 tablespoon at a time.

  You can make the dough in a stand mixer with the dough hook attachment. Knead it for 5 to 6 minutes on medium-low speed until it passes the windowpane test.

• Proof the dough:
  Grease the same large bowl with olive oil. Add the dough and turn in the bowl to coat with some oil.
  Cover the bowl loosely with plastic wrap. Let it sit in a warm place for 1 1/2 hours, until the dough doubles in size.
  Meanwhile, lightly spray a baking sheet with nonstick cooking spray. Set it aside.
• Shape the breadsticks:
  Punch the dough down with your fist and transfer it onto your counter. Divide it into 12 even pieces. I prefer to weigh them to ensure even sizing—about 57 grams each.
  Roll each breadstick against the counter until it is 6 to 7 inches long and smooth. Transfer them onto the prepared baking sheet. Cover it loosely with plastic wrap and let rise for 20 minutes while you preheat the oven.
• Preheat the oven to 425˚F.
  Set a rack in the center and one in the bottom third. Bring 4 cups of water to a boil. You’ll need it to bake the breadsticks.
  3 minutes before you bake the breadsticks, pour the 4 cups of boiling water into an oven-safe 8- or 9-inch baking pan and place it on the bottom rack. This will create steam in the oven while the breadsticks bake.
  Bake the breadsticks for 14 minutes, turning the baking sheet once halfway through.
• Meanwhile, make the garlic butter:
  In a small bowl, combine the melted butter, parsley, and garlic powder. As soon as breadsticks come out of the oven, brush them with it.
• Serve:
  Allow the breadsticks to cool slightly, then serve warm.
  Leftovers reheat well. Pop them in a 325˚F oven for just a few minutes until warmed through. In a pinch you can also microwave them for 15 to 20 seconds.

Notes

Recipe source: Breadstick

Honey and Rosemary Sweet Potatoes

Ingredients

• 2 tablespoons olive oil
• ¼ cup honey
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 large sweet potatoes, peeled and cut in 1-inch cubes

Directions

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil or parchment paper.
• Mix olive oil, honey, rosemary, salt, and black pepper together in a large bowl, and stir sweet potato cubes in the mixture to coat. Remove sweet potato cubes with a slotted spoon, and arrange them in a single layer on the prepared baking sheet.
• Bake in the preheated oven until tender, about 45 minutes. Turn the oven heat up to 450 degrees F (230 degrees C) and bake until browned, another 15 minutes.

Notes

Everything in this recipe can be adjusted to taste. I like a lot of rosemary, but you should probably cut it back if you don't. I use enough honey just to accentuate the sweetness of the sweet potatoes and caramelize the outsides better. If you want it to be more like a glaze, increase the honey. These potatoes can be served warm or at room temperature — they are delicious both ways.

Recipe source: Honey and Rosemary Sweet Potatoes

Honey Glazed Chicken

Ingredients

• ¼ cup honey
• 2 tablespoons soy sauce
• ⅛ teaspoon red pepper flakes
• 1 ½ tablespoons olive oil
• 2 skinless, boneless chicken breast halves, cut into bite-size pieces

Directions

• Gather all ingredients.
• Whisk honey, soy sauce, and red pepper flakes in a bowl; set aside.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes.
• Pour honey mixture into the skillet; continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
• Serve hot and enjoy!

Notes

Recipe source: Honey Glazed Chicken

Honey Roasted Carrots

Ingredients

• 8 medium carrots, peeled
• 3 tablespoons olive oil
• ¼ cup honey
• salt
• ground black pepper

Directions

• Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
• Place whole carrots in a baking dish and drizzle with olive oil; toss until carrots are completely covered with oil. Drizzle honey over carrots, then season with salt and pepper; mix until well coated.
• Bake in the preheated oven until carrots are just tender, about 30 minutes, or longer if you prefer softer carrots.
• Serve hot and enjoy!

Notes

Sprinkle some fresh thyme leaves or chopped parsley on the roasted carrots for added color. I reheat any leftovers in a hot oven for 5 to 10 minutes so the carrots maintain their glaze and texture. You could also reheat them in a pan with a little butter, if you prefer.

Recipe source: Honey Roasted Carrots

Chicken Pot Pie Soup with Pie-Crust Dumplings

Ingredients

• 1/2 (14.1 ounce) package refrigerated pie dough
• 4 cups low-sodium chicken broth
• 1 (10.5-ounce) can condensed cream of onion soup
• 2 cups coarsely shredded rotisserie chicken
• 2 cups frozen peas and carrots
• 2 teaspoons Italian seasoning
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• fresh thyme sprigs, for garnish

Directions

• On a lightly floured surface, roll pie crust into a 12-inch circle. Cut with a sharp knife or pizza cutter into 7 strips, then cut crosswise into 7 strips, discarding any scraps. You should have about 40 squares. Cover squares with plastic wrap.
• To form dumplings, working with 1 square at a time, lightly brush edges with water. Lift opposite corners to meet, then press to seal and form a triangle. Repeat with remaining squares, keeping dumplings covered with plastic wrap.
• Whisk together broth and condensed soup in a large Dutch oven. Stir in chicken, frozen vegetables, Italian seasoning, pepper, and garlic powder. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables and chicken are heated through, about 3 minutes.
• Gently stir dumplings into soup. Cook, uncovered, stirring occasionally, until dumplings are tender and soup is slightly thickened, 8 to 10 minutes. Garnish servings with fresh thyme and additional pepper.

Notes

Recipe source: Chicken Pot Pie Soup with Pie-Crust Dumplings

Tuscan Chicken Soup

Ingredients

• 1 ½ teaspoons olive oil
• 1/2 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 (8.25 ounce) containers chicken bone broth
• 3/4 teaspoon Tuscan seasoning
• 1 skinless, boneless chicken breast, cut into 1-inch pieces
• 1 handful roughly chopped spinach
• 2 tablespoons sun dried tomatoes
• 1/2 cup high protein pasta
• 2 tablespoons finely grated Parmesan cheese
• 1/4 cup heavy cream

Directions

• Gather the ingredients.
• Add oil to a saucepan over medium heat. Once oil is hot, add onion, and sauté until translucent, about 5 minutes. Add garlic; saute until fragrant; about 1 minute.
• Stir in tomato paste until well combined. Add chicken bone broth, Tuscan seasoning, chicken pieces, sun-dried tomatoes, and torn spinach; stir to combine. Add pasta; simmer until pasta is tender with a bite, about 10 minutes.
• Sprinkle in Parmesan; stir to combine. Stir in heavy cream.
• Serve immediately.

Notes

Recipe source: Tuscan Chicken Soup

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

Ingredients

• 1 bunch fresh spinach
• 1 cup sliced fresh strawberries
• ½ cup crumbled Gorgonzola cheese
• ½ cup raw pecans
• ¼ cup balsamic vinegar
• 2 tablespoons honey
• ½ cup olive oil
• salt
• ground black pepper

Directions

• Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
• Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
• Drizzle dressing over spinach mixture just before serving.

Notes

Recipe source: Strawberry and Spinach Salad with Honey Balsamic Vinaigrette