Bearnaise Sauce

  • CHOCOLATE CHIP COOKIES

    2 cups flour

    1 tsp baking soda

    1 tsp salt

    1/2 cup softened unsalted butter

    1 cup brown sugar

    6 tbsp white sugar

    1 egg

    1 tsp vanilla extract

    2 cups chocolate chips

    Preheat oven to 350

    In large bowel mix sugars and butter. Add vanilla and egg until combined

    Seperate bowel, mix flour, baking soda and salt.

    Gradually add flour to sugars a little at a time. Do not over mix.

    Add chocolate chips a little at a time.

    Place dough in freezer for a couple minutes.

    Form cookie balls and place on greased cookie sheet.

    Cook in oven for about 11 minutes, until top and bottom is browned.

    Let harden up on sheet (5 minutes) and then transfer to cookie rack.

  • Garlic Yogurt

    • 1 cup greek yogurt

    • 4-5 cloves grated garlic

    • 1/2 lemon juice

    • salt to taste

    Protein/Pasta

    • 2 tbsp oil

    • 1/2 yellow onion dices

    • 1-2 tsp paprika

    • 1 tsp cumin

    • 3-4 garlic cloves minced

    • 1 lb beef

    • 2-3 tbsp tomato paste

    • 1 lb cooked pasta

    Paprika Butter

    • 1/4 cup butter

    • 1 tbsp paprika

    • 2 tsp Aleppo pepper

    Toppings

    • cherry tomatoes quartered

    • fresh parsley chpped

    • feta cheese

    Directions

    Cook the pasta drain and set aside

    Mix garlic yogurt ingredients to taste and set aside.

    In large pan heat 2 tbls of olive oil medium heat. Add diced onion , pinch of sal and pepper, paprika, aleppo pepper and cumin. Sauté for 5 minutes until soft.

    Stir in minced garlic and cook for 30 seconds.

    Add beef to pan with salt and pepper and break up. Cook until browned and fully cooked 7-10 minutes. Dab out some beef fat with paper towel

    Add tomato paste to middle of pan , carmelize, and then mix 2-3 minutes

    In small saucepan melt butter and stir in ingredients for paprika butter.

    Serve with pasta, top with yogurt, drizzle of paprika butter, beef, more paprika butter, cherry tomatoes, chopped parsley, crumbled feta and more paprika butter.

    Recipe via @heresyourbite

  • Ingredients

    • 1 lb bacon chopped (reserve some for topping)

    • 2 tbsp butter

    • 2 tbsp bacon fat

    • 1 medium yellow onion diced

    • salt and paper

    • 1 tsp paprika

    • Dash of cayenne

    • 6-8 clove garlic

    • 1/4 cup flour

    • 2-3 cups chicken broth

    • 2 heads brocooli chopped and rinsed

    • 1 tsp chicken boullion

    • 2 cups heavy cream or half & half

    • 2 cups freshly shredded sharp cheddar

    Directions

    • Cook bacon in pan

    • reserve 2 tbsp bacon fat

    • add butter to po and sirt in onions, salt, pepper, paprika , cayenne.

    • Cook until onions are soft- 5 minutes.

    • Add garlic, stir for 30 seconds

    • sprinkly in flour and stir, 2 minutes

    • Slowly pour half of chicken broth and mix. if the base seems too thick, add 3rd cup of broth.

    • Add in broccoli and chicken boullion. Stir and simmer. cover reduce heat and simmer 10-15 minutes until veggies are tender.

    • Turn off heat and sir in cream while stirring.

    • Add bacon.

    • Add cheese and stir until melted.

    • Top with cheese and bacon!

    Recipe via @hereshourbite

    • 10 tomatillos

    • 2 green chillies ( gutted)

    • 2 jalapenos (gutted)

    • 6 garlic cloves

    • ½ onion

    • 1 head cilantro

    • salt /pepper to taste

    • 1 tsp dried oregano

    • 4 cups chicken broth

    • 4 chicken breasts

    • hominy

    • radish

    Directions

    Saute, tomattillos, garlic, onion, peppers in olive oil to brown. Add ½ cup water and cover to steam. When softned, blend.

    Add cilantro, salt/pepper, oregano to blender.

    Poor blended liquid into soup pan. and simmer.

    In a separate pan, boil chicken broth and chicken breasts. Boil until cooked.

    Poor chicken broth into green sauce in pan and simmer. Add hominy and shredded chicken.

    Serve with diced onion, cilantro, cabbage and radish.