Portobello Black Bean Enchiladas!

For the sauce:
1 poblano pepper
2 t. olive oil
1 onion, diced
2 cloves garlic, minced
1 t. cumin
1 t. chili powder
2 c. fire-roasted crushed tomatoes
1/4 c. water
1/2 c. cilantro, chopped

For the filling:
2 roasted red peppers, diced
4 large portobellos, diced
1 onion, diced
2 T. olive oil
1 t. black pepper
15 oz. black beans, rinsed
1/4 c. green onions

For enchiladas:
6 large tortillas
4 oz. queso fresco
1 tomato, diced
1 avocado, diced
cilantro

For the sauce:
Roast the poblano pepper over the flame of a gas burner for 5-7 minutes, turning frequently.  Cover and let steam for 10 minutes.  Meanwhile, heat olive oil and saute onion, garlic, and spices until onion is soft.  Remove from heat.  Peel the pepper, seed, and dice.  Add to the saucepan with crushed tomatoes and cilantro.  Simmer 10 minutes and puree with an immersion blender.

For the filling:
While the sauce simmers, roast the onion and mushrooms with olive oil and pepper at 425 degrees for 15 minutes, stirring halfway through.  Transfer to a large bowl and add beans, peppers, and green onion.

For enchiladas:
Spread 1/2 c. sauce on bottom of a 9x13 inch baking dish.  Warm the tortillas in the microwave.  Spread filling and sauce into each tortilla and roll up.  Place each enchilada in the dish, seam side down.  Cover with remaining sauce and cheese.  Bake at 375 degrees for 15 minutes.   Top with diced tomatoes, avocado, and cilantro.

Blueberry French Toast Bake!

1 T. butter
4 slices sourdough bread
3/4 c. almondmilk
3 eggs + 4 egg whites
1 vanilla bean
1 T. cinnamon
1 T. maple syrup
6 oz. blueberries
1 T. brown sugar

Grease a 9x9 inch baking dish with butter.  Cut bread into cubes and place in the dish.  Whisk together milk, eggs, vanilla, cinnamon, and syrup and pour over the bread.  Top with blueberries and sprinkle with brown sugar.  Cover and let the bread soak up the eggs in the refrigerator overnight.  Bake at 350 degrees for 1 hour or until set.  Serve with a dollop of yogurt and a drizzle of maple syrup.

Chrsitmas Kabobs!

1 pt. grape tomatoes
10 oz. spinach tortellini; boiled, drained, and cooled
8 oz. mozzarella cheese, diced
fresh basil leaves
2 T. olive oil
2 T. red wine vinegar

Thread tomatoes, tortellini, and mozzarella onto skewers.  Top with fresh basil and drizzle with olive oil and red wine vinegar.

Cauliflower Crust Pizza!

Crust:
1 head cauliflower
2 eggs
1 c. Parmesan
1 t. garlic salt
1 t. Italian seasoning
1/4 c. cornmeal

Toppings:
1 c. marinara sauce
1 c. mozzarella cheese
1/2 green bell pepper, sliced
2 oz. mushrooms, sliced
1/2 t. crushed red pepper
fresh basil leaves

Shred cauliflower florets in a food processor.  Mix with 2 beaten eggs, Parmesan, and seasonings.  Sprinkle cornmeal on a hot pizza stone and spread cauliflower mixture out to make a crust.  Bake at 450 degrees for 20 minutes or until edges crisp.  Top with marinara, cheese, veggies, and spices and bake for 5 minutes more or until cheese melts and veggies soften.  Top with fresh basil and let cool for a few minutes before slicing.

White Bean and Kale Soup!

1 T. olive oil
1 onion, diced
2 garlic cloves, minced
1/2 c. quinoa
4 c. vegetable broth
2 c. tomato sauce
15 oz. white beans, rinsed
5 oz. baby kale
1 t. black pepper
1 t. Italian seasoning
parmesean cheese
fresh basil leaves

Saute onion in olive oil.  Add garlic, quinoa, broth, sauce, beans, kale, and seasonings.  Simmer for 20 minutes or until quinoa is cooked.  Top each bowl with parmesean and basil.

Greek Salad!

chopped romaine lettuce
sliced black olives
chickpeas
banana peppers
grape tomatoes
feta cheese
greek dressing

Christmas Tree Pull-Apart!

1 t. olive oil
16 oz. pizza dough
8 oz. neufchatel cheese
1/2 c. shredded Parmesean
1 t. Italian seasoning
2 T. melted butter
1 t/ thyme
1 t. rosemary
1 t. basil
2 c. marinara sauce

Mix cheeses and Italian seasoning together in a bowl.  Take a small piece of dough and flatten it.  Put a small ball of cheese in the middle.  Wrap dough around cheese, and roll into a ball.  Repeat with more dough and cheese.  Arrange in the shape of a tree and brush with melted butter.  Top with rosemary and thyme and bake at 350 degrees for 30 minutes or until bread is golden.  Top with basil and serve with marinara for dipping.

Pineapple Upside Down Cake!

For the topping:
1/4 c. butter
1/2 c. brown sugar
4-5 slices of pineapple
4-20 maraschino or morello cherries

For the cake:
1 1/4 c. flour
3/4 c. sugar
2 t. baking powder
1/2 t. salt
2/3 c. milk
1/4 c. butter
1 t. vanilla
1 egg

Melt butter in a 9 in. square pan. Stir in brown sugar.  Arrange pineapple slices and cherries on top of sugar mixture.  In a bowl, mix cake ingredients until moistened.  Pour batter over fruit in pan.  Bake at 350 degrees for 40-45 minutes.  Invert onto a plate.

Roasted Red Pepper and Cauliflower Soup!

4 red bell peppers, cut in half and seeded
1 head of cauliflower, cut into florets
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1 t. black pepper
1 t. cayenne
1 t. cumin
1 t. thyme
4 c. vegetable broth

Place red peppers on a baking sheet, cut sides down.  Broil for 15 minutes or until blackened.  Place peppers in a sealed container and let them steam for 20 minutes before pinching and peeling the skins off and dicing.  Meanwhile, toss cauliflower florets with 1 T. olive oil and bake for 30 minutes at 400 degrees or until golden.  Toss a few times during the baking.  Heat 1 T. olive oil in a large pot and saute onion.  Add garlic and spices and cook for a minute more.  Add broth, peppers, and cauliflower and simmer for 10 minutes.  Puree with an immersion blender until smooth.

Turkey Meatloaf!

1/2 c. oats
1/4 c. milk
1 onion, diced
1 lb. ground turkey
1 egg, beaten
1 t. black pepper
1/2 t. cayenne
2 t. Worcestershire sauce
1/4 t. ketchup


Soak oats and milk for a few minutes.  Add the rest of the ingredients and mix in a large bowl.  Press into a loaf pan and top with additional ketchup.  Bake at 350 degrees for 1 hour.

Cornbread Muffins!

1 c. flour
1 c. cornmeal
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
3 T. sugar
15 oz. creamed corn
2 eggs
1/2 c. milk
1/4 c. canola oil

Whisk flour, cornmeal, baking powder, baking soda, and sugar. In a larger bowl, mix corn, eggs, milk, and oil. Add dry ingredients and stir until just combined. Grease muffin tin and fill 3/4 full with batter. Bake at 425 degrees for 16 minutes. Makes 12 muffins.

Tyler's Chicken Riggies!

Call him for his secret recipe: 315-269-4253

Pumpkin Cheesecake Bites!

16 cupcake liners
cooking spray
16 small gingersnap cookies
2 pkg. (8 oz. each) neufchatel cheese, softened
1/2 c. sugar + 1 t. sugar
1 1/2 T. flour
1 T. vanilla extract + 1 T. vanilla
1/2 t. salt
2 large eggs
1/2 c. pumpkin puree
1 t. cinnamon

Coat liners with cooking spray and place a gingersnap in each.  Beat cream cheese, sugar, flour, vanilla, and salt until smooth.  Beat in eggs, one at a time.  Mix 1/2 c. of batter in a separate bowl with pumpkin, cinnamon, and an additional 1 t. vanilla and 1 t. sugar.  Divide cream cheese batter over gingersnaps.  Top each with pumpkin batter.  Swirl batters with a butter knife.  Bake at 300 degrees for 18 minutes or until just set.  Cool completely and refrigerate 4 hours or more before serving.