Pumpkin Cookies

Makes 65 cookies

Ingredients 
2 1/2c all purpose flour
1 1/4c white whole wheat flour
1 1/2t baking powder
1 1/2t baking soda
3 1/2t cinnamon
1/2t nutmeg
1/2t cloves
3/4t salt
—
3/4c butter, softened 
1 1/2c white sugar
3/4c brown sugar
1 egg + 1 egg yolk
1 15oz can mashed pumpkin
1 1/2t vanilla
—
1c chocolate chips
—
Glaze:
2c powdered sugar
4T milk
1T melted butter
1t vanilla extract
1t cinnamon

Directions
1 Preheat oven to 350°F 

2 Combine dry ingredients in a large bowl

3 Cream together butter and sugars, add eggs until light and fluffy, then pumpkin and vanilla and beat for 2 minutes until mixture is well combined

4 Slowly add dry ingredients and mix until just combined

5  If wanting to do half glazed cookies and half chocolate chip, scoop out 30 cookies to bake plain, then add the 1 cup of chocolate chips to the remaining batter. If you are wanting to do an entire batch add in 2 cups of chocolate chips first

6 Bake for 15 minutes

7 Once cooled, mix together glaze until a pouring consistency and drizzle over plain cookies

Orange Chicken with Concentrated Sauce

This recipe was inspired by Eating Well’s Chicken Paillards with Blood Orange Pan Sauce. While I didn’t have any fresh oranges on hand I still wanted to try this recipe. I am obsessed with Cheesecake Factory’s strong orange sauce but hate out thick the breading is. So I took this a little more Asian and added in some new-found knowledge from my HelloFresh experience.

Orange Chicken with Concentrated Sauce

Served with Garlic-Ginger Rice and Sesame Green Beans

4-5 Servings

Ingredients:

Chicken:

1lb chicken breasts (about 3 large)
1 egg
1/4c flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp True Orange shakers: Orange and Ginger mix
1 TB olive oil

Rice:

1½ c water
1 tsp Better than Bullion Chicken stock concentrate
1 tsp butter
1/4 tsp garlic powder
1/4 tsp ginger powder
1c jasmine rice

Sauce:

3 TB frozen orange juice concentrate
1 tsp Better than Bullion Chicken stock concentrate
1 tsp ketchup
2 TB brown sugar
1/3 c warm water

1 TB scallion whites, thinly sliced
1 tsp butter
1 tangerine peeled and divided

Green Beans

8oz green beans, French cut
1/4c water
Sesame Oil
Salt and Pepper

Directions:

Butterfly chicken breasts and pound to 1/4” thick within a ZipLock bag. Add egg and mix around to cover evenly. Combine flour, salt, pepper, and Orange and Ginger mix in small bowl, then add to bag and toss to cover chicken evenly.

In small pot combine water, chicken stock, butter, garlic and ginger - bring to boil. Add rice then cover and reduce heat to medium-low. Simmer for 15 minutes then remove from heat and keep covered to allow to steam. Fluff with fork before serving.

Set oven to 350°F. Prepare baking sheet with oven-safe cooling rack.

In large frying pan, heat olive oil to medium-high. Fry chicken until both sides are evenly browned, 3-4 minutes per side. Transfer to baking sheet and finish cooking until internal temperature reaches 165°F, about 8-10 minutes.

In small bowl, combine orange juice, chicken stock, ketchup, brown sugar, and warm water. To frying pan used for chicken, melt 1 tsp butter on medium heat and sauté scallion whites until tender, scraping off chicken bits as you go. Add sauce and tangerines, stirring them in to break down. Reduce heat to low and simmer until thickened.

In steaming bowl, add green beans and water. Microwave for 5 minutes. Drain water and toss with a drizzle of sesame oil and salt & pepper to taste.

Loaded Potato Soup

Loaded potato soup 

• 2-3 Tbsp Chef Shammy garlic butter
• 2 lbs baking potatoes (2 big), peeled & diced
• 1 can chicken broth
• 1 can creamed corn
• 3/4 C. Whole milk, full fat
• 1 C. shredded monterey jack or cheddar cheese
• 1/2 cup bacon pieces
• 2 tsp kosher salt, to taste (20 turns)
• 1/4 tsp pepper, to taste (10 turns)
• Garnish with green onion, sour cream, or bacon.

Melt butter and cook garlic until fragrant 

Add potatoes, broth, and corn

Set to pressure cook for 10 minutes

Quick release and immersion blend, leaving potato chunks

Mix in milk, half the cheese, and bacon. Salt and pepper to taste. 

Serve with garnishes 

My Best Pot Roast

My Best Pot Roast
4 servings 

Ingredients

3lb beef chuck cross rib boneless, even thickness

1 tsp salt per side

Pepper evenly sprinkled 

1 packet onion soup mix

1 beef bullion

2 cups water

1 small pack baby carrots

4TB butter

1/3c flour 

Roast drippings from above

Directions

Season roast with salt and pepper

Set Instant Pot to Sauté high, sear 5 min per side with a drizzle of olive oil

Top roast with onion soup mix. 

Add water and bullion cube to the sides

Change IP to Slow Cook High for 4.5 hours, leaving vent open

Add carrots and Pressure Cook for 4 minutes, quick release steam

Remove roast and carrots to plate and tent with foil 

Pour drippings into 2 cup measuring Pyrex, pour fat off top and strain out onions as desired

Change IP to Sauté low, melt butter until  bubbling. Add flour, whisking out all the lumps while cooking for 1 minute. 

Slowly whisk in beef broth until combined. May need to add some hot water until desired consistency is reached.
Return gravy to bowl

Serve with mashed potatoes

Fruity Oatmeal Power Muffins

Blueberry Banana Oatmeal Power Muffins

48 mini muffins 

Ingredients:

4 ripe bananas or 15oz pumpkin

3 eggs

1/2c honey

2t vanilla
1t cinnamon

1c milk

2 1/2c kodiak buttermilk flapjack power cake mix 

1 1/2c quick oats

1c blueberries

Directions:

1. Preheat oven to 350F and grease mini muffin tin 
2. Mash bananas then whisk in wet ingredients. Add dry ingredients and mix until just combined. 
3. Fill pan 3/4 full and press in 3-4 blueberries

4. Bake for 12 minutes for mini muffins or 18 minutes for regular sized muffins

5. Let cool for 10 minutes, swipe around each circle and remove with butter knife

Banana Bread Power Bites

Banana Bread Power Bites
Makes 30 mini muffins

Adapted from  https://kodiakcakes.com/recipes/banana-chocolate-chip-power-muffins/

Ingredients
2 bananas, overripe
1 egg
1/2c milk
1T butter, softened
1T oil
1/4c brown sugar
1t cinnamon
1/4t nutmeg
1/4t salt
1.5c Kodiak Power Cakes Flapjack and Waffle Mix
Mini chocolate chips or other toppings

Directions
1. Mash bananas in large bowl, then whip in wet ingredients
2. Mix in sugar and spices, then add in Power Cakes mix until combined
3. Fill silicone bites pan 3/4 full and sprinkle chocolate chips on top
4. Bake at  375°F for 10 minutes

I like to freeze half and add to lunches

Creamy Tuna Pasta

Your favorite comfort food -- tuna casserole: reinvented! This creamy tuna pasta with peas is made in one skillet.

Total Time 30 minutes

Servings 3-4 servings

Inspiration https://www.chelseasmessyapron.com/creamy-tuna-pasta/

Ingredients

• 1/2 tablespoon olive oil
• 3 tablespoons butter
• 1/2 yellow onion, diced
• 1 can sliced mushrooms 
• 1 clove minced garlic
• 1/2 tablespoon flour
• 1/2 cup + 1 tablespoon whole milk, separated
• 1 cup water
• 1 can chicken broth (low-sodium)
• 1/2 package (6 ounces) wide egg noodles
• 1 tablespoon Dijon mustard
• 1/4 tsp lemon pepper 
• 1 tsp dried thyme
• 2 cans (5 ounces each) tuna
• 1/2 - 3/4 cup frozen peas
• Salt and pepper
• 1/2 cup freshly shredded colby jack cheese

Instructions

1. In a large nonstick pot add in the olive oil and butter. Turn the stove to medium-high heat and once the oil is shimmering, add in the onion and mushrooms. Sauté for a few minutes then remove with slotted spoon, leaving some smaller pieces in. Add minced garlic and stir until fragrant, about 30 seconds. Add flour and stir for a few minutes until bubbly and browned.
   
2. Add in 1/2 cup of the milk, the water, broth, and uncooked pasta. Add some salt and pepper to taste (I use about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper). Lower the heat and bring the mixture to a simmer and cook, uncovered, stirring often until the pasta is al dente (according to package directions) The pasta will continue to cook a bit over the next few minutes so don’t overcook it here.
   
3. Stir in the remaining 1 tablespoon milk, Dijon mustard, lemon pepper, and thyme. Add the drained tuna and mix gently until combined. Season with salt and pepper. Let the pasta rest for about 6-8 minutes. It will continue to thicken and get nice & creamy. Add freshly shredded cheddar cheese and fresh parsley as desired. Stir in the frozen peas. Enjoy immediately.