• 3 avocados, pitted & chopped
• 1 clove of garlic, smashed and chopped
• 1/4 c. freshly chopped cilantro
• 1 small jalapeño, seeded & minced
• 1/2 tsp. kosher salt
• Juice of 1 lime

In a large bowl, combine lime juice, cilantro, onion, jalapeño and salt. Mix.

Add avocados and mash together until it reaches your desired consistency. Test for salt.

Enjoy!

• 3 cups shredded cooked chicken or turkey
• Coarse salt and ground pepper
• 4 tortillas or sandwich wraps (10 inches each)
• 3 cups lettuce or baby spinach
• 1 large tomato, thinly sliced
• 1 small red onion, thinly sliced
• 1 avocado, thinly sliced
• 1 can (15 ounces) drained and rinsed black beans
• 3/4 cup sour cream
• 2 to 3 tbsps pickled jalapenos, chopped
• 2 tbsps fresh lime juice

In a bowl, mix sour cream, jalapenos, and lime juice; season with salt and pepper.

Spread sandwich wraps with sour-cream sauce, leaving a 2-inch border.

In center of wraps, layer lettuce, shredded chicken, black beans, tomato, onion, and avocado. Don’t overfill. Fold two sides of wrap over filling, then roll tightly, ending seam side down. Enjoy!

• 1 lb. macaroni noodles
• ½ stick of butter
• 1 ½ cup milk
• 1 pouch Velveeta cheese sauce
• 1 cup shredded sharp cheddar
• 1 cup shredded Monterey jack cheese
• 1 cup shredded smoked cheddar (It is important to make sure it is smoked cheddar – for the flavor!)
• 1 egg
• 1 sleeve Ritz crackers
• ½ lb. sauteed shrimp
• ½ lb. cooked lump crab meat
• Seasonings: salt, pepper, garlic powder, onion powder, seasoning salt, Old Bay, and paprika (Feel free to add or subtract whatever seasonings you prefer!)

1. Bring a pot of water to boil. Add a pinch of salt and a splash of olive oil to the water.
2. Add noodles to the water and cook until soft.
3. Preheat oven to 350 degrees and grease a large baking dish.
4. In a mixing bowl, combine milk, egg, seasonings, and shredded cheeses. If you want your mac a little richer, add a splash of heavy whipping cream with the milk.
5. Stir half of the ½ stick of butter and Velveeta sauce pouch into the noodles until well combined.
6. Pour the milk and cheese mixture into the noodles and mix. Pour into baking dish.
7. Add sauteed shrimp and cooked crab meat into pan.
8. Melt remaining butter, crush Ritz crackers, combine and top the pan with mixture. If you don’t like a lot of crust, you don’t have to use the whole sleeve of crackers.
9. Bake 20-25 minutes.

Tangy and spicy!

My love of Thai food predates my marriage to my Thai husband. You really can’t go wrong with any Thai dish because it’s all amazing. However, my marriage does come with perks: cooking lessons. I am now trained in making one of our favorite snacks – Thai beef jerky. Whether you eat it by itself or with a pinch of sticky rice, this dish won’t last long at your event.

Most of these ingredients can be found in your regular grocery store. BUT I would highly recommend visiting a local Asian market for some items on this list such as the chili flakes and fish sauce for a more authentic taste. Also, the rice needed to make sticky rice usually is found only at an Asian market. I have not had much luck finding sweet or glutinous rice at Kroger or Wal-Mart.

Probably the most important tip for this recipe is your beef. Lean cuts like sirloin aren’t going to work for this. You’ll need something with a different texture like tri-tip or skirt steak. Either is fine but my husband and I are fond of tri-tip. It’s great for beef jerky, Thai beef salad, or just grilled and sliced.

• 1 lb. beef
• 1 tsp salt
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tsp ground white pepper
• 1 tsp chili flakes (or to taste if you’d like it spicier)
• 1 tsp sugar

1. Cut the beef into strips about 4 inches long and an inch wide.
2. Mix the wet ingredients and seasonings together and marinate overnight.
3. Preheat oven to 200 degrees and like a baking sheet with foil. Spread strips onto baking sheet.
4. Bake for 20 minutes.
5. Take beef strips out of the oven and flip. Return to oven for another 20 minutes.
6. Repeat twice, then remove from oven. The strips should have a dry texture.
7. Pour remaining marinade into a pot and bring to a boil on the stove until it thickens.
8. Heat some oil in a wok or skillet.
9. Coat the beef strips in the thickened marinade and fry for 1 to 1 ½ minutes.

1. Soak 3 cups of sweet rice in water for 4-6 hours.
2. Rinse rice and place into rice cooker basket.
3. To measure the amount of water needed, place your middle finger on top of the rice and fill until the water touches the first joint on your finger. No matter what kind of rice you’re steaming or how much, this trick will always yield the perfect amount of water.
4. Steam for 20 minutes.

Serve the jerky and rice together on a platter. Take a pinch of rice with a piece of jerky and enjoy!

One of my favorite pizza recipes is this barbeque chicken pizza. Where else can you get a taste of American food prepared with an Italian style? Although barbeque sauce can be traced back to it’s beginning with African heritage, I still think of it as being an American food.

Ingredients:

• 1 boneless chicken breast
• 1/2 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/8 tsp. salt
• 1/2 tbsp. cooking oil
• 3/4 cup barbecue sauce (your choice)
• 1 prepared pizza dough
• 4 oz. Monterey Jack shredded
• 1 jalapeno sliced (optional)
• 1/4 sliced red onion

Instructions:

1. In a small bowl, combine the smoked paprika, garlic powder, salt, and pepper. Season both sides of the chicken breast with the spices or use your own flavors to spice the chicken.
2. Heat a skillet over medium. Add the cooking oil and swirl to coat the surface of the skillet. Add the seasoned chicken breast and cook for about 5-7 minutes on each side, or until cooked. Move the chicken to a cutting board.
3. Let the chicken sit for 5 minutes, then chop into small pieces. Add ¼ cup BBQ sauce to the chopped chicken, and stir to coat the chicken in the sauce.
4. Preheat the oven to 450ºF. Place the prepared pizza dough or crust on a pizza pan, then spread about ½ cup BBQ sauce over the surface.
5. Add the cheese, BBQ chicken, sliced jalapeños, and sliced onion to the pizza.
6. Bake the pizza for 10-12 minutes, or until the crust and cheese are golden brown. Slice and serve. (Suggestion: Cut into slices with scissors. It works best.)

• 2 lbs ground beef or venison
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 tbsps good chili powder
• 1 teaspoon crushed red pepper (or to taste)
• 1 1/2 tbsps cumin
• 1 tbsp dried oregano
• 1/2 tsp black pepper
• 2 tsps salt
• 1- 28oz diced tomatoes
• 1 – 6oz can tomato paste
• 4 cups of water
• 1- 4.5oz can diced green chilies (or 3-4 roasted poblanos)
• 2 – 15oz can kidney beans, drained
• 2 – 15oz can pinto beans, undrained
• Suggested toppings (shredded cheese, diced onions, jalapenos, sour cream, diced avocado, tortilla chips)

In a large pot over medium-high heat, brown ground meat with onions until no longer pink. Drain excess fat, if desired.

Lower heat to medium-low. Add garlic, chili powder, crushed red pepper, cumin, oregano, and black pepper. Cook 2-3 minutes, stirring, until spices bloom and become fragrant.

Add salt, tomatoes, tomato paste and water. Stir to combine, scraping the pot bottom to remove browned bits.

Add canned or roasted chilies and beans. Rinse cans with ½ can of water each and add to pot.

Bring pot to a simmer (if not already simmering) and turn heat to low. Cook one hour, stirring occasionally. Taste for salt, and add if needed. Serve hot with assorted toppings.

Serves 8

Recipe by Beth Sturges

Ingredients:

• 2 lbs. lean ground beef
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 2 teaspoons black pepper
• 2 tablespoon olive oil
• 1/2 white onion diced
• 12 slices of cheese
• 12 Hawaiian roll sliders
• 1/2 Bell pepper chopped (optional)

For Glaze (optional)

• 1/4 butter melted
• 1/2 teaspoon salt
• 2 tablespoons of packed brown sugar
• 3 teaspoons of Worcestershire sauce
• 2 tablespoons of Dijon mustard
• 1/2 tablespoon of sesame seeds

Directions:

1. Preheat oven to 350 degrees.
2. Combine the beef and spices in a bowl. Press the beef into the bottom of a 9 x 13-inch baking dish into a flat and even layer. Bake for 20 minutes. Drain the liquid and set aside.
3. Chop the beef up into fine pieces so there are no lumps left.
4. In a large skillet over medium/high heat add the olive oil. Add in the diced onion and bell peppers. Stir to coat. Cook until onion is translucent and fragrant. Drain excess oil and set aside.
5. Slice the rolls in half lengthwise. Place the bottom half in the same baking dish.
6. Top the bottom half of the rolls with the cooked beef, then the onions, then slices of cheese in a single layer.
7. In a small bowl combine the melted butter and all other ingredients for the butter topping. (optional, see note)
8. Brush the tops of the rolls liberally with melted butter (or pour it over) mixture and sprinkle the sesame seeds on top. Bake for an additional 20 minutes, or until the bread is toasted and the cheese is melty.
9. Slice into individual sliders and serve hot. Enjoy!

Ingredients:

• 1 cup soy sauce
• 2/3 cup of sugar
• 2 teaspoons salt
• 2 teaspoon of grated orange zest
• 2 teaspoon of onion powder
• 1/2 teaspoon pepper
• 3 lbs. of chicken wings and drumsticks
• 2 teaspoons chili powder
• 3/4 teaspoon of cayenne pepper
• 3/4 teaspoon of hot pepper sauce
• Ranch Dressing

Directions:

1. In a small bowl, combine the soy sauce, sugar, salt, orange zest, onion power, and pepper. Pour half of the marinade into a large shallow dish. Add the chicken and roll to coat. Cover and refrigerate for 1 hour. Cover and refrigerate remaining marinade.
2. Drain the chicken and discard the marinade. Transfer chicken to a greased baking dish. Cover and bake at 325° for 1-1/2 hours or until chicken juices run clear.
3. Using tongs, transfer the chicken to another greased baking pan. (Tip: Use aluminum foil on top of pan and grease it. That way it’s easier to clean up.)
4. In a small bowl, combine the chili powder, cayenne, pepper sauce and reserved marinade. Pour over chicken.
5. Bake, uncovered, for 30 minutes, turning once. Serve the wings with ranch dressing or dressing of your choice.

1. Preheat oven to 375 degrees Fahrenheit.
2. Grease a baking dish with cooking spray.
3. Cover the bottom of the pan with the shredded chicken.
4. Place chunks of cream cheese over the chicken and spread as evenly as possible.
5. Mix ranch dressing with buffalo sauce and pour over top.
6. Sprinkle cheese over the mixture.
7. Bake for 10-15 minutes until the cheese melts and dip is bubbly.

Or, simply add all of the ingredients to a slow cooker and heat on low. I like to bake it so that there’s a nice layer of cheese on top. Dip with whatever you like: tortilla chips, celery, or crackers. It’s even good enough to eat by itself!

1. Preheat oven to 350 degrees Fahrenheit.
2. Cut chocolate into pieces. Melt half in the microwave.
3. In a mixing bowl, combine butter and sugar. Next, add eggs and vanilla.
4. Stir in melted chocolate.
5. Sift flour, cocoa powder, and salt into the mixture. Fold in the dry ingredients. Add in remaining chocolate pieces.
6. Pour batter into a square baking dish lined with parchment paper.
7. Bake 20-25 minutes. For gooier brownies, less is more.
8. Allow to cool completely before enjoying.