- 1/2 cup mayonnaise [homemade or store bought]
- 1 tablespoon Sriracha
- 1 clove fresh garlic (minced)
- 1/2 lime (juiced)
- 1/4 teaspoon coarse ground black pepper
- 1 pound cube steak (finely minced)
- 1 pound ground chuck
- 1/4 cup sriracha (plus more for serving)
- 2 tablespoons low-sodium tamari
- 3 green onions (sliced (dark and light green parts only))
- 1/4 cup chopped fresh cilantro
- olive oil
- 6 slices cheese (of choice halved on the diagonal)
- 12 iceberg lettuce leaves
- cilantro (for garnish)
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Baked Basil Chips
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Fresh basil + olive oil + sea salt + oven = crispy baked basil chips!
Crimson Bacon Popcorn
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In this Crimson Bacon Popcorn, jewel toned crimson kernels pop and coat themselves in bacon fat. The perfect snack with lots of delicous flavor.
- 1 tablespoon bacon fat (strained of impurities)
- 1/4 to 1/2 cup popcorn kernels (depending on pot size)
- kosher salt (to taste)
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Simple Chocolate Fondue
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Simple and sweet! The perfect chocolaty goodness for dipping fresh fruit, baked goods or whatever your heart desires! Yields 1¼ cups or 12 (2 tablespoon) servings.
- 10 ounces quality semi-sweet chocolate (chopped if using a bar of chocolate)
- 1/2 cup whole milk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut oil
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Grilled Vegetable Spinach Pesto Quesadillas
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Fresh grilled vegetables, fresh pesto, gooey cheese sandwiched between crispy golden tortillas.
- 2 portobello mushroom caps (stems removed)
- 1 small red bell pepper (cheeks removed)
- 1 small orange bell pepper (cheeks removed)
- 1 small yellow squash (trimmed and sliced into 4 planks)
- 1 small zucchini (trimmed and sliced into 4 planks)
- 1 small red onion (peeled and sliced into rings)
- 1 tablespoon avocado oil (or extra light olive oil)
- kosher salt
- black pepper
- 8 8-inch flour tortillas
- 8 ounces farmers cheese (grated or Monterey jack)
- 1/2 cup crumbled feta cheese
- fresh spinach pesto (or use your favorite)
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Homemade Buffalo Wing Sauce
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There's no need for store bought when you can make this quick and easy Homemade Buffalo Wing Sauce! Butter, garlic powder and cayenne pepper dress up regular hot sauce. Drizzle this over chicken wings, roasted or grilled veggies and freshly popped popcorn! Makes about 1 cup in less than 10 minutes.
- 2/3 cup Frank's Red Hot Sauce
- 3 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
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Griddled Steak Burgers with Jarlsberg
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Giant steak burgers griddled and topped with melted Jarlsberg and golden sweet onions.
- 1 pound cube steak (minced)
- 1 pound ground chuck
- 2 tablespoon Montreal steak seasoning (divided)
- 1 pinch crushed red pepper flakes
- 1/4 cup Steak Sauce (plus more for serving)
- 1 large sweet onion (sliced)
- 4 slices Jarlsberg cheese
- 4 pretzel hamburger buns
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Citrus Vinaigrette
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This sunny Citrus Vinaigrette is light and bursting with citrus. The perfect vinaigrette for your favorite salad. Yields about 1 cup or 10 (1½ tablespoon) servings.
- 1/4 teaspoon fine sea salt (more or less to taste)
- 1 tablespoon white balsamic vinegar
- 1 orange (zested)
- 2 tablespoons orange juice (freshly squeezed)
- 1 lemon (zested)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons honey
- 1 tablespoons dijon mustard
- 1 clove garlic (freshly grated)
- 1/2 teaspoon onion powder
- freshly ground black pepper (to taste)
- 1/2 cup extra virgin olive oil
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Seared Chicken Breasts with Lemon Herb Pan Sauce
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Seared Chicken Breast with Lemon Herb Pan Sauce is a simple yet flavorful recipe. Seared boneless skinless chicken breasts are served with a lemony fresh herb pan sauce. Simple for a mid week dinner yet fancy enough for company.
- 1/3 cup chopped parsley
- 1 tablespoon chopped thyme leaves
- 1 tablespoon lemon peel (sliced into thin strips)
- 2 cloves garlic (finely minced or crushed through a garlic press)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 boneless skinless chicken breast halves
- 1/2 cup chicken stock (plus more as needed)
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Creamy Roasted Parsnip Soup
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In this Creamy Roasted Parsnip Soup, chopped parsnips roast with olive oil and honey until caramelized. The honey roasted parsnips are then blended until smooth with roasted garlic, sautéed onions, fresh herbs, milk and broth.
- 2 pounds parsnips (peeled and chopped)
- 1/4 cup avocado oil (or extra light olive oil, divided)
- 2 tablespoons honey (use maple syrup if vegan)
- kosher salt
- freshly ground black pepper
- 1 head garlic (broken up into cloves)
- 1 large yellow onion (halved and sliced)
- 1 tablespoon chopped fresh rosemary
- 1½ teaspoons chopped fresh thyme
- 4 cups low-sodium chicken broth (or vegetable broth, plus more as needed)
- 2 cups milk (of choice (like cows milk or unsweetened almond is best))
- 2 tablespoons lemon juice (about 1/2 a lemon)
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