German Potato Salad

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  • 2 pounds red potatoes
  • 1 teaspoon salt, for boiling the potatoes
  • 12 ounces bacon
  • 1/3 cup apple cider vinegar
  • 3 tablespoons sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon minced fresh garlic, about 3 large cloves
  • 1/2 cup chopped fresh parsley
  • Scrub the potatoes and cut any large potatoes in half so that all of the potatoes are approximately equally sized. Place the potatoes in a large pot and cover with cold water. Bring to a boil and stir in 1 teaspoon of salt. Reduce heat and simmer the potatoes for 15 to 20 minutes or until tender when stabbed with a fork. Drain the water. Leaving the potatoes in the pot, return the pot to the still-hot (but turned off) burner. Leave the lid off of the pot and allow the potatoes to steam dry for a couple minutes.
  • Set another large pot over medium heat and, using kitchen shears, cut the bacon strips into approximately 1-inch pieces directly into the pot. Cook the bacon, stirring occasionally, until crispy. While the bacon is cooking, cut the potatoes into 1/2-inch thick slices, cutting any extremely large slices in half. Set aside. Once the bacon is done, remove the pot from the stove and use a slotted spoon to remove the bacon pieces to a plate or bowl while leaving the bacon grease in the pot (I had about 1/4 cup).
  • Slowly and carefully add vinegar, sugar, Dijon, salt, and pepper to the pot of bacon grease. Place the pot back on the burner, bring the mixture to a simmer, and stir for a couple of minutes. Stir the minced garlic into the mixture and cook for 30 seconds to 1 minute, until the garlic starts to turn a light golden. Remove the pot from the heat and toss in the sliced potatoes, gently mixing until potatoes have absorbed all of the liquid. Carefully fold in the cooked bacon pieces and chopped parsley. Transfer the potato salad to a serving dish and serve hot or warm. Potato salad should not sit at room temperature for more than two hours before refrigerating any leftovers.

Instant Pot BBQ Ribs

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  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons ground mustard
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 (2-pound) racks baby back pork ribs, trimmed of excess fat, rinsed, and patted dry
  • 2 cups chicken stock
  • 1/2 cup apple cider vinegar
  • 2 cups barbecue sauce
  1. In a small bowl, combine brown sugar, salt, onion powder, chili powder, mustard, paprika, thyme, oregano, garlic powder, black pepper, cumin and cayenne pepper.
  2. Remove the membrane from the underside of the ribs, pulling it down the entire length. Season ribs with brown sugar mixture, rubbing in thoroughly on both sides.
  3. Add chicken stock and apple cider vinegar in the instant pot. Place metal trivet into the pot. Place ribs upright on top of the trivet, wrapping in a circle.
  4. Select manual setting; adjust pressure to high, and set time for 20-25 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Preheat oven to broil. Line a baking sheet with foil.
  6. Place ribs, meat side up, in a single layer onto the prepared baking sheet; brush with barbecue sauce.
  7. Place into oven and broil until barbecue sauce is caramelized and browned, about 4-6 minutes.
  8. Serve immediately with remaining barbecue sauce.

Chicken Meatballs in Lemon Sauce

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Meatballs:

  • 5 cloves garlic, minced
  • 1 tablespoon EACH: lemon zest AND chopped parsley
  • ¾ cup panko breadcrumbs
  • ⅓ cup grated yellow onions
  • ½ cup crumbled feta cheese
  • 1 large egg
  • 1 ½ teaspoon dried oregano (a little more if it’s fresh)
  • 1 ¼ pound lean ground chicken

Lemon Olive Sauce:

  • 3 tablespoons salted cold butter, cubed
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 ½ cups low sodium chicken stock
  • ½ cup green olives (or use ¼ cup capers!)
  • 2 teaspoons lemon zest + ⅓ cup lemon juice
  • 2 egg yolks
  • ⅛ teaspoon freshly grated nutmeg
  1. MEATBALLS: In a medium bowl, using a fork, mix together all the ingredients except the ground chicken. You also want to add 1 teaspoon of salt and ½ teaspoon of pepper. When the ingredients are combined, add the ground chicken and mix until *just* combined. Just be sure you don’t overwork the meat. Roll into 24-28 meatballs using a cookie scoop or about 1 ½ tablespoon each.
  2. COOK: Heat a large skillet over medium-high heat. Drizzle in a little oil. Add the meatballs to the skillet but do not overcrowd. Cook in batches if they don’t all fit. Sear the meatballs for 5-7 minutes, flipping to brown all sides evenly, until the meatballs are cooked all the way through. Remove the meatballs to a plate.
  3. SAUCE: Add 2 tablespoons butter to the skillet along with the minced garlic and cook for 30 seconds, stirring so it doesn’t burn. Add the flour and whisk. Once the flour cooks for 30 seconds, slowly drizzle in the chicken broth with one hand while you continue to whisk with the other hand. Then, allow the sauce to reach a simmer, and continue to cook for 3 minutes or until the sauce thickens a bit. Lower the heat to the lowest setting and let the sauce hang out. In a small bowl, whisk together the lemon juice and egg yolks. Once combined, add a tablespoon of the sauce from the skillet into the egg mixture while you whisk it. Repeat this step two more times (so a total of 3 tablespoon of sauce should be added to the yolks.) Then, with the heat on the lowest setting, add the yolk mixture to the sauce you have on the stove. Kick the heat up to medium and stir the sauce and allow it to cook for 4-6 minutes or until it thickens to your liking. Then, stir in the nutmeg and lemon zest. Taste and adjust with salt and pepper as desired. Add the last tablespoon of butter to the sauce and allow it to melt in slowly. Add the green olives to the sauce along with the meatballs. Let them heat through for just a minute or two until warm. Serve with fried bread, over buttered orzo, or rice!

Ranch Dressing

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  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • 3/4 – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve.

Yogurt Flatbreads

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  • 2 cups all-purpose flour, plus more for rolling
  • 2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 cup plain, full- or low-fat Greek yogurt
  • 2 to 4 tablespoons water
  • 4 tablespoons melted, unsalted butter, olive oil, coconut oil

Make dough: Combine flour, salt, and baking powder in a large bowl. Add yogurt and [updated to edit] stir to combine — you’ll have to mash it a bit to get it mixed in. If needed, add water, 1 tablespoon at a time, stirring thoroughly to combine, until flour-yogurt mixture forms large clumps. For plain, non-Greek yogurt, you might need 2 to 3 tablespoons of water total; for Greek, you might need up to 4 tablespoons; for a thinner or homemade yogurt, you might need no water at all. Mix as best as you can with a spoon and then, if you can reach your hands into the bowl, use them to bring the dough together into a rough ball. Transfer — along with any unmixed bits — to your counter and knead into a smooth ball, about 1 to 2 minutes. Lightly flour a spot on the counter, place the ball of dough on top of it, and upend the empty bowl over it. Let rest for 30 minutes.

Layer dough: Divide dough into 8 wedges. Working with one at a time, very lightly flour your counter and roll out each into a round or oblong shape as thin as it will go — usually about 6″ in diameter. Brush thinly with 2 teaspoons butter or oil. Roll dough away from you into a thin cylinder, then wind each cylinder into a coil (it will look like a sideways snail). Place each coil of dough back on a floured spot and cover, resting for another 15 to 20 minutes; repeat with remaining pieces of dough.

Heat your oven to 300 degrees F and have a big baking sheet ready. (Flatbreads fully cook on stove, but you can keep them warm and lightly puffed in the oven.)

Cook flatbreads: Working with one coil at a time, roll into a thin round (about 5″). Brush the top with more butter, you can be a bit more generous here. Repeat with as many flatbreads as you think you can fit in your pan; leave the remaining coils continue to rest, covered.

Warm a frying pan over medium-low heat. Flip flatbread butter-side-down onto pan and cook until a deep golden brown underneath, about 5 minutes. Brush the top with more butter as it cooks on the first side, then flip and continue cooking until the same deep golden brown on the second. Transfer to baking sheet and place in oven to keep warm. Continue this process with the remaining coils and flatbreads.

Roasted Lentils

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  • 2 cups uncooked lentils
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika powder
  • 1 teaspoon cinnamon powder

Take 2 cups of uncooked lentils, sift through and rinse them throughly.Put the washed lentils in a saucepan with water, covering 2 inches above the lentils. Bring it to boil, lower the heat and let it simmer for 25 to 30 minutes. Stir the lentil occasionally. Overcooking the lentils will make them mushy, so cook them until they are soft from inside and still hold their shape.Remove from the heat, rinse lentils with cold water and drain well. Spread Lentils on clean kitchen towel or paper towel and let them dry for 15 mins. Heat oven to 300°F degrees.Put the cooked lentils in big bowl, coat them with olive oil, salt, pepper, paprika and cinnamon powder. Line the baking sheet with a parchment paper, spread the lentils and roast in the oven for 30-40 minutes until they are crunchy. Remember to give them a stir every 10 minutes during roasting.Take the pan out of the oven and let the lentils cool. Taste for seasoning and store in air-tight container. Lentils can be stored for 10-15 days. These lentils can be used to garnish salads or soups and as a quick snack with a green mango salsa.

Sheet Pan Nachos

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 2 cloves garlic, minced
  • 1 (1.25-ounce) package taco seasoning
  • 12 ounces tortilla chips
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 Roma tomato, diced
  • 1/4 cup diced red onion
  • 1 jalapeno, thinly sliced
  • 2 tablespoons sour cream
  • 2 tablespoons chopped fresh cilantro leaves

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheeses have melted, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.

Air Fryer BBQ Ribs

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  • 3 pounds baby back pork ribs
  • 1 tablespoon brown sugar
  • 1 tablespoon white sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon granulated garlic
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon granulated onion
  • ¼ teaspoon Greek seasoning
  • ⅓ cup barbeque sauce

Preheat the air fryer to 350 degrees F (175 degrees C). Step 2

Strip the membrane from the back of the ribs, cut the ribs into 4 equal portions. Step 3

Combine brown sugar, white sugar, sweet paprika, smoked paprika, granulated garlic, pepper, cumin, onion, and Greek seasoning in a small bowl. Rub spice mixture all over the ribs and place in the air fryer basket. Step 4

Cook ribs in the air fryer for 30 minutes, turning after 15 minutes. Brush with barbeque sauce and air fry for 5 more minutes.

Oven Baked Steak Frites

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  • 1 lb. russet potatoes
  • 1 Tbsp cooking oil
  • 1/2 Tbsp paprika
  • 1/2 Tbsp steak seasoning

Preheat the oven to 425ºF. Wash the potatoes well. Cut each potato into wedges, approximately 12 wedges per potato. (Quarter the potato lengthwise, then slice each quarter into three wedges.)Add the potato wedges to a bowl with the cooking oil, paprika, and steak seasoning. Toss the potato wedges until they are well coated.Spread the seasoned potato wedges out over a parchment lined baking sheet, making sure they’re in a single layer. Transfer to the preheated oven and bake for 35 minutes, or until they are well browned and crispy. Flip the steak fries once, after about 20 minutes of baking.

Freezer Biscuits

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  • 2.5 cups all-purpose flour
  • 1 tsp salt
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • 1 pint heavy whipping cream
  • In a large bowl, stir together the flour, salt, sugar, and baking powder until well combined.
  • Pour in the heavy cream and stir until a sticky ball of dough forms. Sprinkle the dough generously with flour and then turn the dough out onto a floured surface. Gently knead the dough 2-3 times, or just until the dough feels mixed and has enough flour that it is no longer sticky. Avoid over working the dough.
  • Gently pat the dough down into a 6×8 rectangle, then fold it in half. Repeat this two more times. Folding the dough in this manner helps create layers within the biscuits.
  • After folding, pat the dough down into a 6×8 rectangle one final time. The dough should be about one inch thick. Cut the dough into 12 squares.
  • Line a baking sheet with parchment, then place the cut biscuits on the parchment, separated just slightly. Cover with plastic wrap and freeze the biscuits for a couple of hours, or just until solid. Label and date a gallon-sized freezer bag. Place the frozen biscuits in the bag for long term storage (3-4 months).
  • To bake the biscuits, place any number of biscuits you want on a baking sheet lined with parchment. Let the biscuits thaw only as long as it takes to preheat the oven to 400ºF. Once the oven is preheated, bake the biscuits until puffed up tall and deep golden brown on top. Depending on your oven and size of the biscuits, it should take about 18-22 minutes (frozen), or 16-20 minutes (fresh).