Garlic Herb Roasted Potatoes

 Garlic Herb Roasted Potatoes

Ingredients

• 3 pounds small white potatoes
• 3 tbsp olive oil
• 2 tbsp garlic, minced (about 6-7 cloves)
• 2 tbsp fresh parsley
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Preheat the oven to 400 degrees. 
2. Cut the potatoes in half or quarters and place them in a mixing bowl with the olive oil, minced garlic, parsley, salt and pepper.
3. Toss everything together until well coated.
4. Transfer the potatoes to a sheet pan and spread them out on one even layer. For an extra crispy side, make sure they're cut side down on a baking sheet. Roast the potatoes for 45-55 minutes, stirring half way until golden and browned.
5. Transfer the potatoes to a serving bowl.

German Potato Salad

 German Potato Salad

Ingredients

• 2 pounds baby red potatoes, washed and scrubbed
• 8 slices bacon, cut into small pieces
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp honey
• 2 tbsp dijon mustard
• 1/3 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Place the potatoes in a large pot and cover them with cold water. Bring to a boil and season the water with salt. Reduce the heat, cover with a lid and simmer the potatoes for 10-15 minutes or until fork tender. Drain the water, leaving the potatoes in the pot, and let them steam dry and cool for 5 minutes. Once cool to the touch, cut the potatoes into chunks and place them back in the pot. 
2. While the potatoes are cooking, fry the bacon in a large skilled over medium heat. Use a slotted spoon to transfer the bacon to a paper towl-lined plate. 
3. Add the onion to the skillet, and saute for 3-4 minutes until softened. Add the garlic and saute for another minute. 
4. Add the honey, mustard, salt and pepper to the skillet. While whisking those ingredients together, pour in the vinegar and stir for 1-2 minutes, until slightly reduced.
5. Pour the dressing over the chopped potatoes in the pot, add the crispy bacon and gently toss together.

Sheet Pan Sausage & Vegetables

 Sheet Pan Sausage & Vegetables

Ingredients

• 1lb white potatoes, cut into small pieces
• sliced sausages
• 1 small yellow onion, cut into small pieces
• 1 yellow bell peppers, cut into small pieces
• 12oz fresh green beans, trimmed and cut in half
• 1/4 cup olive oil
• 1 tbsp cajun seasoning

Instructions

1. Preheat the oven to 400 degrees.
2. Add the potatoes, sausage, onion, bell peppers and green beans to a large mixing bowl. Add the olive oil and cajun seasoning then toss to coat evenly. 
3. Spead the seasoned ingredients onto a sheet pan
4. Bake the sausage and vegetables for 30 minutes or until the potato is soft when pierced with a fork and vegetables are roasted.

Chipotle Chicken

 Chipotle Chicken

Ingredients

• 3lbs boneless skinless chicken thighs

Adobo Sauce

• 1 can (7oz) can chipotle peppers in adobo sauce
• 1/2 cup water
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 1 tbsp distilled white vinegar
• 2 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp black pepper

Instructions

1. Preheat oven to 400 degrees.
2. In a blender, combine the adobo sauce, water, oil, garlic, chili powder, vinegar, salt, cumin, oregano, and pepper. Blend until smooth.
3. Place the chicken thighs in a large bowl and pour the marinade on top. Stir to make sure each piece of chicken is well coated. Cover the bowl and mainate in the refrigerator for at least 4 hours or overnight.
4. Bake the chicken about 25-30 minutes.

Shrimp Fajitas

 Shrimp Fajitas

Ingredients

• 1 1/2lbs jumbo shrimp, peeled and deveined
• 1 yellow onion, thinly sliced
• 2 bell peppers, thinly sliced
• 1/4 cup olive oil
• 1 lime

Fajita Seasoning

• 1/2 tbsp chili powder
• 1/2 tbsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a small bowl. Stir together the chili powder, cumin, garlic powder, paprika, oregano, salt and pepper. Set aside.
2. In a large bowl, add the shrimp, two tbsp of olive oil, the juice from half a lime and the fajita seasoning. Toss it all together until the shrimp is well coated, then set it aside to marinate while you cook the onions. 
3. Heat the remaining 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and bell peppers and saute for 4-5 minutes until softened and the onions have started to carmelize. Transfer to a plate. 
4. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. 
5. Add the bell peppers and onions back to the skillet. Give everything a toss and squeeze more lime juice on top. 

Turkey Meatballs

 Turkey Meatballs

Ingredients

• 1lb ground turkey
• 1/3 cup breadcrumbs
• 1 large egg
• 3 garlic cloves, minced
• 1/4 cup finely chopped onion
• 1/4 cup fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Preheat the oven to 400 degrees.
2. In a large mixing bowl, combine ground turkey, breadcrumbs, egg, garlic, onion, parsley, oregano, cumin, salt, and pepper.
3. Mix until all ingredients are well combined. Aoid over-mixing as this can make the meatballs tough.
4. Using your hands roll the mixture into small meatballs. Place the meatballs on a baking sheet. 
5. Bake the meatballs for 15-20 minutes or until fully cooked and golden brown.

Bacon and Goat Cheese Stuffed Peppers

 Bacon and Goat Cheese Stuffed Peppers

Ingredients

• 12 mini bell peppers
• 6 slices of bacon
• 8 ounces soft goat cheese
• 2 tbsp finely chopped red onion
• 1 tbsp chopped parsley
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 400 degrees. Place the bacon on a baking sheet and cook for 18-20 minutes or until it's crispy. Transfer it to a paper towel to cool.
2. While the bacon is cooking, slice the mini peppers in half and scoop out the seeds.
3. Add the goat cheese, red onion, and minced garlic to a mixing bowl. Once the bacon has cooled, crumble it your hands into the bowl and stir together. 
4. Stuff the peppers with the bacon goat cheese mixture, and place them on a baking sheet. Bake the stuffed peppers for 10 minutes or until the peppers are slightly softened. Remove from the oven and let them sit for 5 minutes before transferring to a plate.

Chiptole Sauce

 Chiptole Sauce

Ingredients

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• juice of 1 lime
• 1/2 tbsp honey
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp adobo sauce
• 3 chiptole peppers

Instructions

1. To make the chiptole sauce, mix together mayonnaise, sour cream, lime juice, honey, black pepper, smoke paprika, adobo sauce and chiptole peppers in a the blender.

Baked Potato Tacos

 Baked Potato Tacos

Ingredients

• Small flour tortillas
• 5lbs of russet potatoes
• 1/2 cup sour cream
• 2 tsp minced garlic
• 2 tsp smoked paprika
• 1 1/2 tsp cumin
• 1 1/2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 1 tbsp cilantro
• 1 cup shredded mexican cheese

Instructions

1. Preheat oven to 375 degrees.
2. Peel and cut the potatoes into smaller sections. Add them to a pot and fill with room temperature water. Add salt and set on the stove over high. Once the water is boiling, reduce the heat to medium high and cook for about 12 minutes or until fork tender. Drain the water and transfer to a large bowl. 
3. Break apart the potatoea and add sour cream, garlic, salt, smoked paprika, cumin, oregano, black pepper, onion powder, cilantro and cheese. Mix together. 
4. Warm up the flour tortillas on the stove so they become flexible.
5. To each tortilla add a spoonful of the potato filling. Fold the tortilla in half and place on a baking sheet. 
6. Bake the tacos for 12-15min (flipping half way).

Pickled Onions

 Pickled Onions

Ingredients

• 1 medium red onion
• 1/2 cup hot water (it does not need to be boiling hot)
• 1/2 cup apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 1/2 tsp salt

Instructions

1. Thinly slice the onion with a knife, then place in a jar.
2. In a measuring cup, stir together the water, vinegar, honey & salt.
3. Pour the brine into the jar over the onions. Cover with a lid and refrigerate. They will be ready to eat after an hour in the fridge and can stay in the fridge for 2-3 weeks.

Restaurant Style Salsa

Ingredients 

• 1 (14.5 oz) can of whole peeled tomatoes, undrained
• 1 (10 oz) can of tomatoes with green chilies
• 1/4 cup roughly diced yellow onion
• 2 jalapeños
• 3 garlic cloves
• 1/2 cup cilantro
• 1/4 tsp ground cumin
• 2 lime juice
• 1/4 tsp of salt

Instructions

1. Add all of the ingredients into a blender.
2. Pulse in short bursts until the salsa has reached your desired consistency.
3. Transfer the salsa to a bowl and refrigerate for 1 hour before serving.