Tag: INFRA

  • Green Chicken Chili

    Green Chicken Chili

    Green Chicken Chili

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    Total Time 25 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons olive oil
    • 1 small yellow onion minced
    • 1 large poblano pepper chopped
    • 1 large jalapeño pepper minced
    • 1 4 ounces can diced green chiles
    • 2 tablespoons minced garlic
    • 2 teaspoons ground cumin
    • 1 ½ teaspoons chili powder
    • 1 teaspoon sea salt
    • 1 quart chicken stock
    • 1 15.5 ounce jar green salsa such as salsa verde or tomatillo salsa*
    • 1 15 ounce can great northern beans drained and rinsed
    • 1 ½ pounds pulled rotisserie chicken**
    • Optional garnishes: sour cream, cilantro, tortilla chips, cotija cheese, sliced avocado, thinly sliced radishes

    Method
     

    1. Heat olive oil in a large soup pot over medium heat. Add onion, peppers, and chiles. Sauté for 3-5 minutes or until tender then add in garlic and cook for an additional 30 seconds.
    2. Add cumin, chili powder, salt, chicken stock, and salsa verde. Bring mixture to a gentle simmer and cook for 5 minutes.Stir in chicken and beans.
    3. Heat through and serve with toppings of your choice. Enjoy!

    Notes

    *Note that green salsas can vary wildly in their spice level, so be sure to select a salsa the fits your spice preferences.
    **Substitute turkey for chicken for a deeper flavor.
  • Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

    Chicken Apple Cider Skillet

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    Total Time 1 hour 35 minutes
    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 tablespoon avocado oil
    • 2 pounds bone in, skin on chicken thighs
    • ½ cup minced shallot
    • 1 large garlic clove (about 2 teaspoons)
    • 1 cup chicken broth
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 cups apple cider
    • 2 medium gala apples cored and thickly sliced

    Method
     

    1. Preheat oven to 350°F. Heat avocado oil in an oven-safe skillet over medium low heat. Place chicken thighs skin side down and sear for 5-8 minutes until lightly golden brown. Remove from skillet.
    2. Drain any excess fat leaving a tablespoon. Sauté shallots until translucent, then add garlic and cook for 30 seconds.
    3. Deglaze pan with broth to loosen the brown bits off the skillet then stir in salt and thyme. Return chicken to skillet, skin side up. Pour in enough cider to cover the chicken, leaving the skin out of the liquid.
    4. Place skillet in oven and bake for 30 minutes. Add in the apples and continue to cook for 30 more minutes or until chicken is tender. Enjoy!
  • Savory Onion and Squash Scones

    Savory Onion and Squash Scones

    Savory Onion and Squash Scones

    Print Recipe Pin Recipe
    Total Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 3 cups all-purpose flour
    • ¾ cup shredded asiago cheese
    • 1 tablespoon cane sugar
    • 1 tablespoon baking powder
    • 1 teaspoon sea salt
    • 1 stick unsalted butter cold
    • 1 cup buttermilk plus 2 tablespoons
    • ⅓ cup squash puree
    • 1 large egg
    • 4 tablespoons chopped chives

    Method
     

    1. Preheat oven to 350°F. Combine flour, cheese, sugar, baking powder and sea salt in a large mixing bowl.
    2. In a separate bowl, whisk together 1 cup buttermilk, squash puree, egg and chives.
    3. Cut butter into the dry mixture until it resembles coarse cornmeal. Stir in wet ingredients until just combined.
    4. Turn dough onto a lightly floured surface, divide into two pieces and form each into 6-inch disks.
    5. Cut each disk into 6 wedges and place on a baking sheet lined with parchment. Brush scone tops with remaining buttermilk, and bake for 25 minutes or until edges are starting to turn golden. Enjoy!

    Notes

    Makes 12.
  • Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

    Pumpkin White Chocolate Snickerdoodle Cookies

    Print Recipe Pin Recipe
    Cook Time 40 minutes
    Chilling Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 1 ⅔ cup plus all-purpose flour
    • 1 ½ teaspoons pumpkin pie spice
    • ½ teaspoon sea salt
    • ¼ teaspoon cream of tartar
    • ¼ teaspoon baking soda
    • ⅛ teaspoon ground nutmeg
    • 4 ounces unsalted butter softened
    • ¾ cup light brown sugar
    • ¾ cup cane sugar divided
    • 1 large egg
    • ⅓ cup reduced pumpkin puree*
    • 1 ½ teaspoons vanilla extract
    • ¾ cup white chocolate chips
    • 2 teaspoons ground cinnamon

    Method
     

    1. In a bowl, whisk together the dry ingredients and set aside.
    2. Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
    3. Stiry in dry ingredients until just combined then add white chocolate chips.
    4. Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
    5. Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
    6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
    7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!

    Notes

    Makes 12 cookies.
    *Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
  • Miso Corn Chowder

    Miso Corn Chowder

    Miso Corn Chowder

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    Total Time 40 minutes
    Servings: 4
    Ingredients Method Notes

    Ingredients
      

    • 2 tablespoons olive oil
    • ½ small yellow onion or 1 large shallot minced
    • 12 ounces red potatoes ½" cubes
    • 3-4 ears corn on the cob or 10 ounces frozen corn
    • 3 cups miso brown*
    • ½ cup canned coconut milk*
    • ½ teaspoon sea salt
    • ¼ teaspoon coarse ground black pepper
    • Salt and pepper to taste
    • Sliced chives or green onions optional
    • Toasted sesame oil optional

    Method
     

    1. Remove corn kernels from cobs and set aside.
    2. In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
    3. Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
    4. Stir in cream, salt and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
    5. Serve garnished with chives and a light drizzle of toasted sesame oil. Enjoy!

    Notes

    *If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.
  • Apple Butter

    Apple Butter

    Apple Butter

    Print Recipe Pin Recipe
    Total Time 1 hour 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 4 pounds assorted apples
    • 3 ½ cups water
    • 1 ½ cups cane sugar
    • 1 teaspoon apple or pumpkin pie spice

    Method
     

    1. Peel, core, and cut apples into quarters then place in a saucepan and add water. Bring to a boil, then reduce heat to low and cover. Gently simmer for approximately 30 minutes or until apples are soft. Stir occasionally with a wooden spoon to help the apple break down.
    2. Carefully place cooked apples in a blender and blend until very smooth, about 1 minute. Return apples to a clean saucepan and add sugar and pumpkin pie spice.
    3. Bring blended apples to a simmer and cook for 40-50 minutes, stirring frequently to prevent sticking.
    4. Cool and test the consistency. It should be spreadable and stay on the end of a knife. If it doesn't, heat again and cook for 10 more minutes. Store in a clean jar in the refrigerator. Enjoy!

    Notes

    Makes approximately 3 1/2 cups
  • Egg Bites

    Egg Bites

    Egg Bites

    Print Recipe Pin Recipe
    Total Time 45 minutes
    Ingredients Method Notes

    Ingredients
      

    • 8 large eggs
    • 1 ½ cup shredded cheese such as cheddar or pepper jack
    • 2 cups cottage cheese
    • ½ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 cups ready to eat ingredients such as cooked proteins, vegetables, and herbs

    Method
     

    1. Preheat oven to 350°F. In a mixing bowl, combine eggs, shredded cheese, cottage cheese, salt and pepper.
    2. Customize egg bites by stirring in approximately 2 cups of pre-cooked and cooled add-ins to the egg mixture.
    3. Grease 12 cupcake wells with nonstick cooking spray or softened butter or use cupcake liners.
    4. Divide egg mixture evenly into 12 pan wells and place in oven.
    5. Bake for 35 minutes or until centers are set. Cool for a few minutes then carefully turn them out onto a cooling rack. Enjoy!

    Notes

    Makes 12 bites
  • Classic Lemonade

    Classic Lemonade

    Classic Lemonade

    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 2 ⅔ cups cold water divided
    • ½ cup sugar
    • 1 cup fresh squeezed lemon juice from about 4-6 lemons

    Method
     

    1. Combine sugar and ⅔ cup water in a saucepan. Heat over medium heat, stirring occasionally until sugar has dissolved. Set aside to cool, approximately 10 minutes.
    2. Combine sugar water, lemon juice, and remaining water in a pitcher. Stir well and chill before serving. Enjoy!
  • Kids Lunch Box

    Kids Lunch Box

    Kids Lunch Box

    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 1
    Ingredients Method

    Ingredients
      

    Sandwiches
    • 1-2 slices sandwich bread
    • 1 slice cheddar cheese
    • 5 pepperoni slices
    Vegetable Sticks
    • 1 small cucumber
    • 1 small red bell pepper
    • 1 medium carrot
    Pinwheels
    • 1 whole wheat flour tortilla 8" round
    • ¼ cup softened cream cheese plain or flavored
    Fruit and Cheese Sticks
    • 1 red apple
    • 2 cheddar cheese slices ¼" thick

    Method
     

    Sandwiches
    1. Using a cookie cutter, cut out two bread shapes for the sandwich using one or two slices of bread depending on the size and shape of the cookie cutter.
    2. Assemble sandwich by layering the pepperoni and cheese between the slices of bread.
    Vegetable Sticks
    1. Slice vegetables into ¼ inch thick slices. Use various shaped cutters to cut out shapes.
    2. Thread veggies onto blunt end toothpicks to create mini veggie skewers. Alternatively, place veggie cut outs into small cups and arrange in bento box.
    Pinwheels
    1. Spread cream cheese onto the tortilla and roll up. Chill in the refrigerator for 30 minutes then slice into ½" thick wheels.
    Fruit and Cheese Sticks
    1. Slice apple into ¼ inch thick slices. Use various shaped cutters to cut out different shapes.
    2. Cut shapes out of the cheese slices.
    3. Thread fruit and cheese onto blunt end toothpicks to create mini fruit and cheese skewers. Alternatively, place cut outs into small cups and arrange in bento box.
  • Vegan Crispy Bars

    Vegan Crispy Bars

    Vegan Crispy Bars

    Print Recipe Pin Recipe
    Total Time 1 hour 20 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 cup smooth peanut butter unsalted
    • ⅔ cup brown rice syrup
    • ⅓ cup maple syrup
    • 1 ½ teaspoon vanilla extract
    • 5 cups rice cereal
    • 1 ½ cups vegan bittersweet chocolate chips
    • 1 tablespoon neutral oil
    • 3 tablespoons shredded coconut

    Method
     

    1. In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
    2. Spread mixture in a parchment-lined 9" by 9" pan and press down flat.
    3. Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour. Enjoy!