Hawaiian Pizza with Sweet Potato Crust!

1 1/2 c. mashed sweet potatoes
1 1/2 c. flour
2 t. baking soda
1 t. Italian seasoning
1/4 c. cornmeal
1 c. tomato sauce
4 oz. Canadian bacon, diced
1/2 c. diced pineapple
1 c. shredded mozzarella
1/2 t. crushed red pepper


Mash sweet potatoes and mix with flour, baking soda, and Italian seasoning.  Spread on a pizza stone dusted with cornmeal.  Bake the crust at 400 degrees for 15-20 minutes.  Top with sauce, Canadian bacon, pineapple, cheese, and spices and bake for another 15 minutes or until cheese is melted and browned.

Lemon Caper Chicken and Mashed Potatoes!

For the chicken:
4 chicken breasts, pounded thin
1/4 c. flour
2 T. olive oil
4 cloves of garlic, minced
2 T. butter
2 lemons, juiced
2 T. capers
1 t. pepper

Dredge the chicken in flour and saute in a hot skillet with olive oil, and garlic.  Add butter, lemon juice, capers, and pepper.  Cook until golden on each side.  Place the skillet in the oven and cook for an additional 20 minutes or until chicken is fully cooked.  Garnish a with lemon slice.

For the mashed potatoes:
1 lb. yukon gold potatoes, peeled and halved
1 lb. sweet potatoes, peeled and halved
1/4 c. heavy cream
1 T. fresh rosemary
1 T. fresh thyme

Boil the potatoes in water for 25 minutes or until fork tender.  Mash potatoes in cream with rosemary and thyme.

Leek and Potato Soup!

1 onion, diced
3 leeks, white and light green parts sliced
2 lbs. potatoes, diced
1 qt. vegetable broth
1 T. black pepper
2 t. salt
1/4 c. heavy cream
6 pieces of turkey bacon, cooked and diced

Cook onion, leeks, potatoes, broth, salt, and pepper in a slow cooker for 8 hours on low.  Puree with an immersion blender and stir in heavy cream.  Top with diced turkey bacon.

Chocolate Souffles!

For the pastry cream:
6 egg yolks
1/2 c. sugar
1/3 c. cornstarch
2 c. vanilla almondmilk
2 T. cocoa powder

For the meringue:
2 egg whites
1/2 c. powdered sugar
1 t. lemon juice
1/4 t. salt

For the ramekins:
2 T. soft butter
4 T. cocoa powder

Whisk egg yolks and sugar until light and thick, when whisk in the cornstarch.  Bring the milk and cocoa powder to a boil and turn off the heat.  Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time.  Return the mixture to a clean pot and continuously whisk over medium heat.  The cream will start to thicken.  Once it bubbles, take it off the heat.  Pour onto a pan lined with plastic wrap.  Cover with plastic wrap so it sticks directly to the cream and refrigerate for at least an hour.  Preheat the oven to 400 degrees.  Brush four ramekins with soft butter so the entire inside of the dish has been covered. Fill with 1 T. cocoa powder and tilt each ramekin so that it is evenly coated.  Put half the egg whites into a clean bowl, add the powdered sugar, lemon juice, and salt and whisk until white.  Add the rest of the egg whites and continue until stiff peaks are formed.  Beat the chilled chocolate cream until smooth and then fold in half the meringue until fully incorporated.  Gently fold in the rest of the meringue.  Divide the mix between the ramekins and tap to ensure no air pockets.  Level each dish with a knife and run it around the top of each to make a groove.  Put the ramekins in the oven and reduce the heat to 350 degrees.  Bake for 20 minutes or until the souffles have risen.  Serve right away.

Chicken Tacos!

1 lb. chicken breasts
2 bell peppers, sliced
1 onion, sliced
16 oz. salsa
1 T. cumin
20 corn tortillas
1 head lettuce, sliced
3 roma tomatoes, diced
2 avocados, diced
4 oz. cheddar cheese, shredded


Cook chicken, peppers and onions in a crock pot with salsa and cumin on low for 8 hours.  Take out chicken and shred with forks.  Top warmed tortillas with chicken, peppers, onion, lettuce, tomato, avocado, and cheese.

Eggs Florentine with Avocado Sauce!

2 eggs, poached
1 English muffin, split and toasted
1/4 c. spinach, sauteed
2 slices tomato
1 avocado
1 lemon, juiced
1/4 c. hot water
1/4 t. black pepper

Top toasted muffin halves with sauteed spinach and tomatoes.  Place a poached egg on top of each half.  Puree avocado with lemon and hot water in a blender and spoon over the top.  Season with black pepper.

Jambalaya!

2 t. olive oil
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
12 oz. spicy chicken sausages, sliced
2 cloves garlic, minced
1 t. black pepper
1 t. Italian seasoning
1 bay leaf
1 t. Sriracha
2 c. vegetable broth
15 oz. diced tomatoes
1 c. brown rice
12 oz. shrimp

In a large stock pot, saute onion and peppers in olive oil for 10 minutes or until softened.  Meanwhile, saute sausage in a separate pan until browned.  Add sausage, garlic, seasonings, Sriracha, broth, tomatoes, and rice.  Bring to a boil, then cover and simmer for 45 minutes, or until rice is fully cooked.  Add the shrimp and cook for a few more minutes.