Whole Wheat Muffins

3 1/2 cups whole wheat flour
1 cup sugar
4 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 1/2 cup milk
1/2 cup oil
1/2 cup applesauce (optional)

Pre-heat oven to 350°. Grease 24 muffin cups or line with paper cups; set aside.

In a medium bowl combine flour, sugar, baking powder and salt.  Mix and make a well in the center; set aside.

In another medium bowl, combine egg, milk, oil and applesauce (applesauce is optional but helps keep muffins moist).  Add egg mixture all at once to flour mixture.  Stir just until batter is moistened, will be lumpy.

Spoon  batter into prepared muffin cups.  Bake for 15 minutes or until muffins are spongy when touched.

Green Chili Chicken & Rice

2 lbs. boneless skinless breasts, cut into small portions
Salt & pepper
2 Tbsp. olive oil
1 onion, chopped
2 Poblano chile pepper, stemmed, seeded and chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 14-oz green enchilada sauce
1 cup water (add ¼ cup for high elevation)
1 cup rice
½ cup chopped fresh cilantro

Heat half of oil and add chicken in a large frying pan.  Cook for 5 minutes or until golden and crispy on one side.

Remove chicken from pan and heat remaining oil.  Add onion and pepper and sauté until translucent.  Add garlic and cumin and cook for 1 minute.  Add enchilada sauce, water and rice and bring to a boil.

Place chicken with brown side up on top of rice.  Reduce heat and cover.  Cook for 20 minutes, stirring every 5 minutes to prevent rice from scorching.  Remove from heat when chicken and rice are thoroughly cooked.  Add cilantro.

Serves 4-6

Chili

1 lb. hamburger
1/4 cup onion, diced
2 tsp. minced garlic

1 1/2 cups dry chili beans*

4 cups beef broth

1 quart tomatoes (32-oz)

1 green pepper, diced
2 Tbsp. chili powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper

Brown hamburger with onion and garlic. Place all ingredients in slow cooker and stir.  Cover and cook on low for 8-10 hours or on high 5-6.

Top with cheddar cheese, sour cream and Frito’s corn chips and freshly grated Parmesan cheese.

*Substitute dry beans 2 cans of chili beans

Red Curry Halibut

4 cups butternut squash, peeled & cubed*

2-oz lemongrass paste**

3 cups coconut milk

1 cup heavy cream

¼ cup lime juice

1 4-oz jar red curry paste (Thai Kitchen brand)***

Salt and pepper

2-4 halibut fillet cut into large strips

Fresh basil & cilantro to garnish, chopped

Cook butternut squash in an instant pot for 5 minutes with 1 cup of water.  Drain and mash (or pulse in a blender).

Combine squash puree, lemongrass paste, coconut milk and cream in a large saucepan.  Bring to a simmer, stirring to fully incorporate.  Do not allow it to boil or it will scorch.  Simmer for 20 minutes, stirring frequently.

Meanwhile, grill or cook halibut on the stovetop using a hot Teflon pan on medium heat.  Sear each side (it will release when it’s ready).  Place lid on pan and let finish cooking for 3-5 minutes.  If not fully cooked, finish in oven but be careful not to overcook.

Pour mixture through a fine mesh strainer.  Return bisque to a clean pot and add curry paste and lime juice.  Heat.  Season with salt and pepper to taste.

Serve over rice or boiled potatoes and garnish with basil & cilantro

*Costco sells it seasonally already peeled and cubed

**Found in the refrigerated section near fresh herbs & salad dressings

***Found in the Asian aisle

Ranch Dressing

2 tsp. dried parsley
1 tsp. dried dill
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. dried basil

1/4 tsp. salt

1/4 tsp. pepper

1/3 cup mayonnaise

1/4 cup milk

Mix ingredients in a jar or container with a tight fitting lid.

Lemon Bars

1/2 cup butter, softened
1/4 cup powdered sugar
1 cup flour

Cream butter and sugar. Add flour and form a stiff dough (best to use your hands).  Bake at 325   for 15 - 20 minutes or until lightly golden brown.  While crust is baking, prepare next layer:

2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
Grated rind of 1/2 lemon (optional)
Powdered sugar

Beat eggs; set aside. Mix sugar and flour in separate bowl and gradually beat into eggs.  Add lemon juice and rind and mix until incorporated.  Pour over hot crust after it has finished baking.  Bake another 15 - 20 minutes at 325  .  Remove from oven and sprinkle with sifted powdered sugar.

Let cool and set for several hours before serving.

Bean Dip / Refried Beans

2 cups dry pinto beans

6 cups water

5 jalapeno rings (more or less for more heat)

2 tsp. seasoning salt

2 tsp. onion powder

1 tsp. cumin

2 tsp. chili powder

¼ cup butter

¼ cup milk or cream

Place beans and water in a slow cooker on high for 5-6 hours. Or in an instant pot for 30 minutes on high (90 minutes total)  Drain water and place in a food processor. 

Add rest of ingredients except cheese and pulse until smooth (adding more water to make desired consistency).  Mix in cheese if desired.

Serve with chips, or make burritos or quesadillas on tortillas with cheese and heat on griddle - top with lettuce, tomatoes, avocados, corn, cilantro, and homemade ranch dressing.

 HERE.