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1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 large sweet potato, peeled and diced
1 bag chopped onions
4 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon ground chipotle pepper
1 teaspoon ground cumin
1/2 teaspoon salt
4 cups beef stock
1 15-ounce cans black beans, rinsed
1 14.5-ounce can diced tomatoes
½ cup dried quinoa
one lime juiced
Heat a large heavy bottom pot with the oil over medium high heat.
Add the sweet potato and onion and cook for about 5 minutes, until the onion if softened.
Add the garlic, chili powder, chipotle, cumin and salt and stir to combine.
Add the stock, tomatoes, black beans and quinoa and bring the mixture to a boil. Stir everything to combine.
Cover the pot and reduce the heat to maintain a gentle simmer.
Cook for 15-25 minutes until the quinoa is fully cooked and the sweet potatoes are soft and the entire mixture is slightly thick like a chili.
Add the lime juice and remove the pot from the heat. Season with salt as needed.
48 oz chicken broth – reduced sodium
8 oz brie – diced (remove white rind)
1 cup cooked rice
1 T peppercorns
3 cloves garlic (optional minced)
If using the garlic, in soup/sauce pan, add a cup of broth and the garlic to saute it. Add the rest of the chicken broth and the diced brie. Continue to stir. The brie will begin to melt away. Add the rice and the peppercorn once the brie has melted. Cook for another three – five minutes and serve with toasted onions as a garnish.
3 large yellow onions
Extra virgin olive oil
Salt and pepper
1 C heavy cream
1/4 C water + 1 tsp white wine vinegar
1 cup Parmesan cheese
Preheat oven to 375 degrees and lightly spray a large cookie sheet with sides (jelly roll pan). Peel the onions and slice them into 1/4 inch slices, keeping the rings intact. Lay them on the cookie sheet and drizzle with olive oil, then salt and pepper. Roast in the oven for 15 minutes.
While the onions roast, bring the cream, water and white wine vinegar to a gentle simmer over medium heat in a small saucepan. Once it starts to bubble around the edges, remove from the heat and set aside.
Remove the onions from the oven. Raise the oven temperature to 450 degrees. If you would like these in a nicer serving dish, carefully transfer them to baking dish that has been sprayed with nonstick spray. You may have to slightly overlap the onions to make them all fit. Otherwise, you can leave them on the cookie sheet. Pour the cream mixture gently over the top of the onions then generously sprinkle each onion with the fresh parmesan cheese. Add a few more grinds of fresh black pepper over the top.
Cover with foil and return to the oven for another 20 minutes. Remove the foil and allow the onions to brown for about 10-15 minutes more.
1 (15 ounce) can whole kernel corn, drained
1 (14 ounce) can cream-style corn
1 package corn muffin mix
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded cheddar jack cheese (plain cheddar would work too)
Preheat oven to 350 degrees.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter. Pour into a greased 9 by 13-inch dish.
Bake for 45 minutes, or until golden brown. (check to make sure not to over bake, oven times vary)
Remove from oven and top with cheese.
Return to oven for 5 to 10 minutes, or until cheese is melted.
Let stand for at least 5 minutes and then serve immediately.
14 oz fresh cranberries
1 cup sugar
1 cup water
2 tbsp bourbon
1 tbsp vanilla extract
Combine all ingredients in a large sauce pot and bring to a boil. Reduce heat and simmer until cranberries burst and begin to break down, about 10-15 minutes. Stir well and remove from heat. Sauce will thicken up greatly as it cools.