What to Cook

Easy if sauce is already done.

Use the recipe link for flavoring the chicken. Or just make the burrito.

I've never had a recipe for this. Slice some good pre-cooked sausage into coins and brown with a little oil, set aside. Throw a bunch of thinly sliced onions and peppers (usually bell) into the pan and sauté to desired doneness. Serve over rice.

Admittedly, I very seldom make something like the linked recipe. Usually, I have several jars of this tomato sauce in the freezer and a few bags of frozen meatballs (the ones at aldi are actually fantastic). Preheat oven to 400F. Cook a pound of spaghetti, add to a pot with a pint of tomato sauce, and a cup or so of the pasta water, add a very big handful of parmesan cheese, stir/toss until combined and glossy. Put 1/3 of the spaghetti into a casserole pan, top with some mozzarella, repeat until all spaghetti is in the pan. Top with frozen meatballs, more mozzarella and parm, then bake for 20-30 min. If the cheese is not all the way brown, put it under the broiler for a few min.

Beef Stroganoff Pasta Ingredients:Ground beef or 2 pieces skirt steak (or beef of choice)16 oz pasta16 oz cremini mushrooms, rinsed and chopped4 Tbsp vegetable oil 3 Tbsp butter1 large onion, chopped4 Tbsp paprika2 Tbsp fresh thyme2 cup dry white wine4 cups chicken stock2 cup sour creamWorcestershire sauceParsley, chopped, for garnishKosher salt Freshly ground pepperSteps:Brown the beef, set asideSauté mushrooms until brown, then add chopped onion and butter. Cook until translucent.Add paprika and thyme, toast for 30 sec then add wine, stock and beefAdd pasta and bring to a simmer, then use 1 cup of liquid to temper the sour cream.When pasta is done, add Worcestershire and sour cream on low heat.Finish with parsley and pepper.

Another version to try. https://www.seriouseats.com/pasta-e-fagioli-italian-bean-pasta-soup-recipe

DO NOT USE REGULAR PROSCIUTTO! If you cannot find prosciutto cotto, use cubes of good ham instead.

5 large egg yolks1/4 cup heavy cream2 ounces Parmesan cheese, finely grated (1 cup), plus more to serveKosher salt and ground black pepper1 pound spaghetti or linguine3 tablespoons salted butter, cut into 2 or 3 pieces1 small red onion, finely chopped4 ounces sliced prosciutto, cut into ¼-inch ribbons1 cup frozen peasIn a medium bowl, whisk together the egg yolks, cream, Parmesan and 2 teaspoons pepper; set aside. In a large pot, bring 4 quarts water to a boil. Add the spaghetti and 1 tablespoon salt, then cook, stirring occasionally, until al dente. Reserve about 1 cup of the cooking water, then drain and return the pasta to the pot; set aside.In a 12-inch skillet over medium, melt the butter. Add the onion and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the prosciutto and cook, stirring occasionally, until slightly crisped, 4 to 5 minutes. Remove the pan from the heat, transfer about one-quarter of the prosciutto-onion mixture to a small plate and reserve for garnish.Scrape the remaining prosciutto-onion mixture into the pasta in the pot, then add the peas and ¼ cup reserved pasta water. Cook over medium-high, stirring, until warmed through, 1 to 2 minutes. Off heat, add the egg-cheese mixture; stir until the sauce thickens slightly and clings to the pasta, 2 to 3 minutes. If needed, toss in reserved water 1 tablespoon at a time to adjust the consistency. Taste and season with salt and pepper. Serve topped with the reserved prosciutto-onion mixture and additional Parmesan.

Joe's Black Bean SoupIngredients4 tbs extra virgin olive oil1 onion, diced1 large carrot, diced1 stalk celery, diced1 green pepper, diced1 poblano pepper, diced2-4 cloves of garlic, minced~1 tbs tomato paste1 bay leaf~1 tsp ground cumin1 dried guajillo pepper, stem and seeds removed (optional)4-5 can black beans1 tsp Knorr Chicken powder2 tsp Knorr Tomato powder2 kielbasa or other smoked sausage, whole (don't cut) (frozen is okay)cilantro (optional) whole or mincedkosher salt to tasteStepsPreheat a large pot on medium/medium-low heat. Once pre-heated (3-5 minutes), add the onion, carrot, celery, green pepper, and poblano pepper, and sauté until soft, about 10 to 20 minutes, stirring occasionally.Reduce heat if vegetables start to brown too quickly (or if you can't stir as often). You want cook them until they have given up most of their moisture. Bottom of the pan will look oily rather than wet.Reduce the heat to low. Have your cans of black bean open and ready (don't add yet). Add the garlic, tomato paste, bay leaf, cumin, and guajillo (if using). Cook for 1-2 minutes, stirring often. Add the black beans and stir everything together.Add the chicken and tomato powder, the sausage, and 1-2 tsp of salt. Add 2-3 cups of water. You want to add enough to make it soupy, but not too thin. You can always add more later. Turn heat to medium-high (all burners/rings), bring to a simmer, then reduce heat to low (single burner/ring). Simmer for 15-20 minutes, stirring occasionally.Remove the sausage to a cutting board and discard the bay leaf. Remove the dried guajillo (if using) and place in a plastic quart container (see note on cilantro below). Add 3-4 ladles of soup to the container, and blend until smooth using an immersion blender. Pour the blended soup back into the pot. Check seasoning and add salt as needed. You can also add some more water at this time if you want it thinner.You can make the soup as smooth as you want. Just stick the blender into the pot and pulse it until it is to your preference.If you have some cilantro, you can blend it into the soup at the same time as the blending the guajillo in the quart container. Or you can mince it and stir it in separately. Or serve it on the side.Slice the sausage into 1/2 moons and serve.

IngredientsChili Paste (per batch chili)3 ancho2 guajillo0.5 cascabel1 arbol2 cloves1 tbs cumin1 tsp coriander0.5 star anise (decrease the amount, even though I won the chili competition)0.5 tbs coco0.5 tbs coffee grounds2 tbs tomato paste1 tsp molasses2 tsp soy sauce2 tbs apple cider vinegar3 tbs corn meal1 tsp each green and red knorrChicken stock or water for liquid1.5 lbs ground chuck1 can each pinto, kidney, black beans1 28 oz can crushed tomatoes1-2 onions1-2 poblano1 jalapeno4 cloves garlic2 bay leaf1 tbs oreganoUp to 1 qt of chicken stockStepsChili PasteSeed and stem dried chiles, microwave to toast, add to blenderToast whole spices, then grindAdd everything to a blenderBrown ½ the beef, set asideCook the rest of the beef until no longer pink, set asideCook the onions, poblano, jalapeno until tenderAdd the garlic and oregano and bay leaf, cook for 1 minAdd chili paste and cook Add beef, beans, tomatoes, stock (as needed to thin), Simmer for 30 min to 1 hour

I do a combination of all the attached recipes, depending on what I have on hand.Sear some chicken thighs on one side to get browning.Saute onion and poblano. Add garlic, tomato paste, and chopped up corn tortillas, saute for 3-4 min. You can also substitute some maseca flour for the tortillas.Add canned diced fire roasted tomatoes, chicken stock, and a couple dried mexican chilis, stems and seeds removed (2 guajio and 1 passia works). Add chicken back to pot. Bring to a simmer and cook for 20 min.If you don't have dried chilis, you can substitute chili powder or canned chipotles in adobo.You can also add a can of black/pinto beans and some frozen corn at this point.Remove chicken. Shred when cool.Remove rehydrated dried chilis, if using, and a couple cups of the soup. Blend till smooth then return to pot. Season to taste with salt, and squeeze in a lime when off the heat.Top with sour cream, cheese, radishes, avocado, hot sauce, etc. I really like making bean and cheese tostadas to go with it for dipping (bake corn tortillas till crispy, spread on refried beans and top with cheese, bake until cheese is melted). ________________________________________________Chicken Tortilla Soup w/ Homemade CrispsScratch-making tortilla soup is the best excuse to learn how to 1) fry your own tortilla chips and 2) use whole dried chiles.Soup Base Ingredients1 lb (~450 g) boneless, skinless chicken thighs3 whole dried ancho chiles, seeds and stems removed1-2 Roma tomatoes1/2 onion, diced3 garlic cloves, minced1 tsp (3 g) cumin seeds1 poblano pepper, diced (optional, or up the heat with a serrano pepper)2 quarts or 64 oz chicken broth*Optional: fresh corn kernels or a can of corn, drainedOptional: can of black beans, drainedNeutral oil & kosher salt, for cookingSoup Toppings (To preference. You do you!)Avocado, dicedGrated cheeseCilantro, rough choppedLime wedgesHomemade Tortilla StripsCorn tortillas, cut into 1/2-inch stripsNeutral oil for deep frying*or water with bouillon. Even better: caldo de tomate. If you know, you know.InstructionsIn your soup pot of choice, heat a thin layer of oil over high heat. Sear chicken thighs until browned on at least one side, but not cooked through. Remove. Add in onion & poblano, sauteeing for a few minutes, then follow with garlic, cumin, and prepared ancho chiles. Saute until fragrant.Add the chicken thighs back in, the whole tomatoes, and the chicken broth, stirring to release any fond that glazed the bottom of the pan. Simmer for 20 minutes or until chicken is cooked through and tender.While the broth is simmering, fry your tortilla strips! In your frying vessel of choice, bring 1-2 inches of frying oil to 375 F. In batches, add in tortilla strips and lightly agitate (to prevent sticking/burning) until most of the spattering has subsided (indicating the moisture has been fried off and the strips will be crispy). Using a spider or slotted spoon, remove strips and drain over a wire rack or paper towel, seasoning immediately with salt. Now back to the soup.Key Finishing Steps: Scoop out the tomatoes and now-rehydrated ancho chilies and add to a blender with a bit of the broth. Blend until smooth, and add back into the soup (look at that color!). Remove the chicken thighs and shred them with a couple of forks, and add them back into the soup. If using, add in black beans and/or corn. Taste the broth and adjust the seasoning with salt, lime, or bouillon.Serve and garnish with toppings of choice.

This weeknight-friendly soup inspired by the Mexican classic, sopa de tortilla, is enriched by the flavor of smoky chipotles, brightened by fresh lime, and ready in just 22 minutes or less. If you prefer things on the milder side, feel free to reduce or omit the chiles.Cooks' NoteEditor’s Note: This headnote has been updated as a part of our archive repair project.Recipe informationTotal Time22 minutesYield4 servingsIngredients4 (6") corn tortillas, divided2 tablespoons neutral vegetable oil, such as grapeseed, plus more for brushing1/4 cup canned refried beans1 1/2 teaspoons kosher salt, plus more1 teaspoon ground cumin, plus more for dusting1/2 cup shredded Monterey Jack cheese (about 2.5 ounces)1 small onion, chopped2 large garlic cloves, finely chopped4 cups low-sodium chicken broth1 (14-ounce) can diced tomatoes, preferably fire-roasted1 teaspoon finely chopped canned chipotle chiles, plus 1 teaspoon adobo sauce1/2 teaspoon freshly ground black pepper, plus more1 pound boneless, skinless chicken breasts, cut crosswise into 1/2"-thick strips, strips cut in half lengthwise if large2 tablespoons fresh lime juice (from about 1 1/2–2 limes), plus 1 lime, cut into wedgesSliced avocado, sliced radish, and cilantro leaves with tender stems (for serving; optional)PreparationStep 1Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4–5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.Step 2Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30–60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.Step 3Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.Do AheadStep 4Soup (without nachos) can be made 3 days ahead. Cover and chill.

Original recipe below. I added one diced stalk of celery and one diced carrot to step one. I also added one large carrot cut into 1/2" moons in step 2 with the broth.2 tablespoons extra-virgin olive oil, plus more to serve1 medium yellow onion, chopped1 pint cherry tomatoes2 medium garlic cloves, finely chopped1 quart low-sodium chicken broth2 bay leaves1 teaspoon dried thymeKosher salt and ground black pepper4 ounces small pasta, such as ditalini or elbows1 medium (about 8 ounces) zucchini, cut into ½-inch cubes2 15½-ounce cans cannellini beans, rinsed and drained4 tablespoons basil pesto, divided, plus more to serve (make this homemade if you can. basil, garlic, parmesan, EVOO)01In a large pot over medium-high, heat the oil until shimmering. Add the onion and tomatoes, then cook, stirring occasionally, until the onion begins to brown and the tomatoes begin to break down, 5 to 7 minutes.02Add the garlic and cook, stirring, until fragrant, about 45 seconds. Add the broth, bay, thyme, 1 teaspoon salt, 1 teaspoon pepper and 2 cups water, then bring to a simmer. Stir in the pasta and zucchini. Cook, uncovered and stirring occasionally, until the zucchini is almost tender, 5 to 6 minutes.03Add the beans and cook, stirring occasionally, until the pasta is al dente, the zucchini is completely tender and the beans are warmed through, 3 to 4 minutes. Remove and discard the bay. Using tongs, gently squeeze any tomatoes that are still whole so they burst.04Taste and season with salt and pepper. Ladle into bowls, then swirl 1 tablespoon pesto into each serving and drizzle with additional oil. Serve with additional pesto on the side.

Onionscarrotsgingergreen applefresh sagebutternut squashchicken stockheavy cream

Good frozen fish sticks, Tortillas, bag of southwest salad mix for topping tacos, serve with rice and beans. Make some salsa blanca if you are feeling extra: https://food52.com/recipes/87903-salsa-blanca-recipe?utm_source=YouTube&utm_medium=SocialMarketing&utm_campaign=MiCocinaTacosCapeados

Here is a basic panzanella, but try to find a seasonal one. https://www.seriouseats.com/the-food-lab-panzanella-salad-done-right.

Chicken ParmesanIngredients: 2 chicken breast 1 cup of flour 1 egg 1 cup of breadcrumbs salt, see instructions1/4 - 1/2 cup of mozzarella 1/2 cup of your homemade tomato sauce (recipe down below) Instructions: Start by placing your chicken breast into a ziplock bag. Using a pan or rolling pin hit the chicken on its thicker end to flatten out the chicken to an even thickness. Once the chicken is an at an even thickness set it aside while you prepare your breading station. Take out three plates and place the flour, egg, and breadcrumb into separate bowls. Sprinkle some salt into each bowl and give each one a mix. Take the chicken out and dredge both sides in flour. Shake off the excess flour and then dip it in the scrambled egg. Make sure to coat both sides. Finally, drop the chicken into the breadcrumbs and make sure that all areas of the chicken is well coated. Place the breaded chicken onto a wire rack and set aside for 5 - 10 minutes. Set a large pan to medium heat. Once you feel the heat coming from the pan drizzle in some oil. Just enough oil to coat the pan, about 1/4 should be enough. Once the oil starts to shimmer, drop in the chicken and let it fry for 3 - 4 minutes or until golden brown. Flip and repeat until golden brown. Repeat the cooking process until all your chicken cutlets are done!Grab a sheet pan and place an aluminum foil down. Place your chicken down along with sauce and mozzarella. Broil on low for 1 -2 minutes but watch it carefully. You just want the mozzarella nice and melted. Serve while hot and melted! Quick & Easy Tomato SauceIngredients1 onion 2 garlic cloves 1 1/2 - 2 pounds of tomatoes 1/4 cup of wine or stock that you like 2 heads of broccoliSalt & pepper to taste Instructions:Start by chopping your onion and garlic and quarter your tomatoes. Set everything aside. In a large pan on low heat, drizzle in some oil. Once it starts to shimmer add in your onion, garlic, and salt. Once the aromatics have soften add in your tomatoes. Pour in some wine and squish your tomatoes to help it release its juices. Let it cook for 10 minutes on medium to low heat uncovered. Once the sauce gets thicker, sprinkle in some salt and pepper to taste. I used some of this sauce to top off my chicken parmesan but you can use this sauce over some pasta or steam some chopped broccoli to serve along side your chicken parmesan for a lighter and healthier alternative.

Crispy wings — three optionsWe’re giving you three bulletproof options for amazing home wings.For all three methods you’ll need at least these to get started:Chicken wingsKosher salt: (1% of chicken weight)Equipment: Baking sheet w/ wire rackMethod 1 - basic dry brine (just salt)The easiest way to get a crispy oven wing is to salt & dry brine your wings in the fridge overnight.How do you do it?Toss the wings with 1% kosher salt by weight, and then arrange them on a wire rack. Let them dry out uncovered in the fridge overnight.Roast on high heat (~400°F/200°C) for 45 minutes or until golden brown & crispy, checking every 20 minutes to flip them or rotate the pan.Why does it work?The salt will draw out moisture from the skin, and also ensure the meat gets seasoned and stays juicy during baking. Learn more about the fundamentals of brining here.Method 2 - leveled up dry brine (baking powder & cornstarch)For this method, you’ll also needBaking powder (1% of chicken weight)Corn starch (1% of chicken weight)How do you do it?Toss the wings with 1% kosher salt, 1% corn starch, and 1% baking powder by weight, and then arrange them on a wire rack. If you have time, you can dry brine uncovered in the fridge overnight too!Roast on high heat (~400°F/200°C) for 45 minutes or until golden brown & crispy, checking every 20 minutes to flip them or rotate the pan.Why does it work?Baking powder lowers the PH of the chicken skin for better browning, and corn starch will gel any moisture that will crisp up when baked. This is a great shortcut to golden, crispy wings if you didn’t get a chance to dry brine wings in advance.Disclaimer: Don’t accidentally use baking soda unless you want your wings to taste like soap. We learned the hard way.Method 3 - confit & double fryIf you want the ultimate contrast between a juicy interior and a shatter-level crisp exterior, the confit / double fry method is the way to go. This requires deep frying, but you can do half the frying in advance and even bulk freeze wings to be easily finished later.This method is a bit more involved, so check out this guide and infographic which has all the information you need.Wing sauce options#4: A healthier, creamy buffalo.Here are a few of our go-to wing sauces:1) Home buffalo1 part butter2 parts hot sauce (like Franks)2) Lemon pepper2 parts butter1 part lemon juice1 part lemon zest1 part freshly ground black pepper3) Caesar parmesanToss the wings in the dressing from our Caesar Salad recipe, plus extra parm.4) Healthier, creamy buffaloThis stuff can go on everything, not just wings. It’s worth keeping a loaded squeeze bottle in the fridge.5) Bonus recipes: Whole chicken pieces, blue cheese, and buffalo variationThis recipe combines the techniques above, but applies it to whole. chicken pieces. Plus it includes a killer blue cheese sauce recipe and an upgraded version of buffalo sauce.This grilled chicken sandwich sports a hot honey buffalo-style sauceLet’s Cook!

Add chopped onion to the pan with the beef while it is browning.

2 parts ground meat1 part texture adjusters & binders*Soaked breadcrumbs, ricotta, minced vegetables, eggs, etc1.5% salt (by meat weight)Extra seasonings and flavor adjusters, to preference glaze: 1/2 cup ketchup1 Tbsp brown sugar1 Tbsp cider vinegar1 Tbsp Worcestershire sauce1 tsp yellow mustardExample: Grams Ingredient2 part ground meat 454 Ground Beef454 Ground Pork908 Subtotal1 part fillers100 2 eggs 40 parm 80 breadcrumbs 40 milk 100 1/2 onion 50 carrot 410 subtotal1.5% meat weight 13.62 salt

All of the following recipes can be made after prepping some braised meat such as beef, pork, or chicken. Beef or pork should be braised for 5-7 hours, chicken (such as thighs) for an hour or so.

This is the perfect starting point for a winter salad, the potential variations are endless. Add croutons, chicken/steak/lardons, parmesan. I swapped the celeriac for mushrooms and baby potatoes.This dressing is better, just mix together the following (might need to double it): 1 tablespoon honey 1 tablespoon mustard juice 1/2 a lemon 1 teaspoon of mayo 3 tablespoons of olive oil

Alterations:TexMexMarinade - Mayo, Cumin, Lime zest, Hot Sauce/Chili PowderYogurt Sauce - Cilantro, Lime Juice, Chile powderHoney MustardMarinade - Mayo, Mustard, Honey, Black PepperYogurt Sauce - Parsley/chive, lemon juice, mustard, honeyMexicanMarinade - Mayo, garlic, lime zest and juice, chile powder, mexican oregano, black pepperYogurt

https://www.youtube.com/watch?v=hGytLxc95PkRegular Ranch/Mexican Ranch-60g Sour Cream-40 g Buttermilk/kefir-50 g Mayo-5 g Worcestershire-Lemon Juice/Lime Juice-Parsley/Cilantro-Chives/Serrano Pepper-Celery seed/Cumin Seeds-Salt

Make the blue-cheesish dressing here: https://www.ethanchlebowski.com/cooking-techniques-recipes/crispy-oven-roasted-buffalo-chicken-piecesbut leave out the cheese, make a lot. Have some for dressing and the rest for dipping rye bread.

Smash 1-2 cloves of garlic in mortar-pestle (or grate). Add small amount (1 tsp?) Dijon mustard, some mayo, some oregano, black pepper, pinch of salt, juice of half lemon, 1-2 tbs red wine vinegar. Stir to combine, then stream in some extra virgin olive oil while whisking. Continue adding until desired consistency, maybe a quarter of a cup. Add additional mayo, lemon, vinegar, mustard, salt as desired.

In a large bowl, add in 1 tablespoon of honey, 1 tablespoon of mustard, lemon juice, and mayo. Give it a good mix. Then drizzle in your olive oil and whisk to emulsify.

Mayo, mustard, honey, black pepper

See above

Mayo, oregano, garlic powder, red pepper flakes

Mayo, cumin, lime zest, hot sauce

Mayo, garlic, lime zest+juice, chile powder, mexican oregano, lots of black pepper.

Smoked paprika, garlic powder, onion powder, thyme

My invention for christmas dinner 2023. Red romainePickled onionsgranny smith appleroasted pecansparmesanfetaBalsamic vinaigrette

Serve with sour cream mashed potatoes and a pickled veg salad (cucumber and red onion go well).

For each 1lb of meat1 egg40 g breadcrumbs soaked in milk1/2 grated onion20 min at 400F for baked

MarinadeLemon zest and juicegarlicfew drops liquid smokegreek yogurtolive oiloreganopaprikafresh thymeCube up some chicken thighs, season with salt, marinate for a few hours to overnight.Put on skewers or scatter on baking sheet. Broil or grill. Serve with roasted veggies, tzatziki, and feta.

Yellow highlighted cells are recipes that are easy and quick to prepare.

Preheat oven to 475F with pan inside. Top the pita. Cook for 5 min.

Stir 2 stalks celery, thinly sliced with 2 Tbsp. fresh lemon juice and a large pinch of kosher salt in a small bowl; set aside to lightly pickle.Preheat the broiler. Heat 3 cups (1 lb.) coarsely shredded chicken, ¾ cup hot sauce, 1 tsp. onion powder, 1 tsp. garlic powder, and 8 oz. cubed cream cheese in medium, broiler-safe skillet until the cream cheese is mostly melted; remove from heat. Stir in 8 oz. sour cream, finely grated zest of 1 large lemon, and ½ cup shredded cheddar cheese (it’s okay if the cheese doesn’t melt fully). Smooth the surface of the dip. Top with ½ cup shredded cheddar cheese, and 3 oz. roughly crumbled blue cheese. Broil dip until golden brown in spots. (The cook time here really depends on your broiler, so keep a close eye.) Top with thinly sliced scallion greens and the pickled celery.Psst: If you’d like to serve the dip cold (you do you), simply combine the chicken, hot sauce, onion powder, garlic powder, softened cream cheese, sour cream, lemon zest, and all the cheddar in a large bowl. Stir until combined, then eat right away or pop in the fridge. Before digging in, top with the blue cheese, pickled celery, and sliced scallion.

Ratio of 1 part sugar and 5 parts berries, add a few tbs of lemon juice, simmer until sugar dissolves and berries soften. Blend or smash berries, pass through a sieve if you want it super smooth.

Bring a decent amount of water to a boil. Add a tsp of baking soda or a splash of vinegar to help if the eggs crack. Lower eggs into the boiling water. Lower heat to maintain a simmer/soft boil. Cook to desired doneness:-3 min for soft-6.5-7 min for medium (best)-10 min for hard

These also look good. I like the idea of roasting the mushrooms upside down before adding the stuffing. This will help them release more moisture, preventing soggy mushrooms later.https://www.foodnetwork.com/recipes/valerie-bertinelli/stuffed-mushrooms-3214218?_branch_match_id=943886887353336893https://www.thespruceeats.com/boursin-stuffed-mushrooms-3061367

Can also be done with sweet potatoes. https://lifehacker.com/these-3-ingredient-scalloped-sweet-potatoes-are-incredi-1847794486