Ingredients
2 lbs boneless skinless chicken thighs
2 baking potatoes, dices
1 large onion, diced
2 cloves garlic, diced
1 – 14 oz can coconut milk or cream
1 packet Kitchens of India Paste for Chicken
1/2 cup torn basil
1/4 cup cilantro
kosher salt
pepper
steamed white rice

Instructions
Salt and pepper chicken. Preheat large skillet. Drizzle with olive oil. Add chicken and potatoes. Cook over medium heat until the chicken starts to brown. Add onions and a little kosher salt. Cook until translucent. Add garlic and cook until fragrant. Add coconut milk or cream and curry paste. Stir well and bring to a simmer. Simmer until thickened.
After sauce has thickened and reduced, remove from heat, and stir in fresh basil and cilantro. Stir until wilted. Then serve chicken curry over white rice with a slice of lime.

Uncooked flour tortillas (I find them at Costco or Safeway)
Shredded cheese
2 cans black beans
Cilantro Rice
Sweet shredded pork
(Or you can use the Mexican shredded chicken)

Toppings
Shredded romaine lettuce
Pico
Guacamole
Tortilla strips
Cilantro
Lime
Cotija cheese
Cilantro Ranch Dressing

Cook the tortillas on both sides, placing plenty of shredded cheese on one side. Transfer to a bowl (I use aluminum 9″ round cake pans). Top with beans, rice and choice of meat. Choose from any of the toppings for exactly what you want.

-Cook everything together in the crock pot. When done, shred chicken and add lime juice to taste

-Season roast with salt and pepper. Place roast in slow cooker. Add water to cover 1/2 the roast. Cook 12 hours on low. After 12 hours, you can pour out at least 1/2 the water and drain off fat. Then, add rest of ingredients and cook on low another 6 hours. It will fall apart when ready.

-Boil water and add bouillon cubes to dissolve. Combine all ingredients in rice cooker. Cook until rice is done and all liquid is absorbed.

1 c. mayo
1 chopped and seeded jalapeno pepper
3-4 tomatillos, chopped
Approx 1/2 cup chopped cilantro
1 clove minced garlic
1 pkg. buttermilk ranch salad dressing
1 tsp lime juice

- Blend all together in blender; chill. The longer it chills, the thicker it will be.

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water. Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess. In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni. Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 minutes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Make Ahead The recipe can be prepared through Step 4 and refrigerated overnight.

Ingredients

* 6 Tablespoons Melted Butter
* 1 whole Medium Onion, Diced
* 1 bottle (46 Oz.) Tomato Juice
* 2 cans (14 Oz. Cans) Diced Tomatoes
* 1 Tablespoon (up To 3 Tablespoons) Chicken Base
* 3 Tablespoons (up To 6 Tablespoons) Sugar
* 1 pinch Salt
* Black Pepper To Taste
* 1 cup Cooking Sherry
* 1-1/2 cup Heavy Cream (optional)
* Chopped Fresh Parsley
* Chopped Fresh Basil

Preparation Instructions

Sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, black pepper and stir. Bring to a near boil, then turn off heat. Add in sherry. Add in parsley and basil to taste. Add cream now if desired.

Pumpkin Risotto with Seared Scallops
Serves 6

Ingredients:
pumpkin risotto:
1¼ cups pumpkin puree
2 tablespoons heavy cream
2 tablespoons light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
pinch ground clove
¼ cup hot vegetable broth
6 tablespoons (3/4 stick) unsalted butter, divided
4 to 5 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
2 cups Arborio rice
2 tablespoons mascarpone cheese, softened
¼ cup parmesan cheese, grated
1 tablespoon fresh thyme, minced
salt and pepper to taste
seared scallops:
2 tablespoons extra virgin olive oil (plus more, if needed)
18 large scallops, cleaned
salt and pepper to taste
confetti candied pancetta:
½ teaspoon extra virgin olive oil
4 ounces pancetta, micro diced (really small)
2 tablespoons light brown sugar

1. For the risotto: Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
2. Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
3. With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
4. Pour the mixture into a bowl and set aside until ready to use.
5. Pour the chicken broth into a medium pot and warm over low heat.
6. Place a large pan over medium heat and melt the remaining butter and olive oil.
7. Add the onion and garlic and sauté for about 3 minutes.
8. Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
9. Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
10. Each time the liquid evaporates, add another ladle of broth and continue to stir.
11. Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
12. Stir in the pumpkin puree until completely combined.
13. Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.
14. For the scallops: Heat the oil in a heavy bottom skillet, over medium-high heat.
15. Season each scallop with salt and pepper.
16. Sear the scallops, in batches, for 3-4 minutes on each side.
17. For the candied confetti pancetta:: Heat the oil in a heavy bottom skillet, over medium high heat,
18. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy.
19. Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
20. Sprinkle both sugars over the pancetta and stir until the sugar melts and had coated the pancetta.
21. Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.
22. To assemble: Fill six bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of pancetta. Serve immediately.

Lemon Dill Sauce:
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
1 garlic clove, minced

Crab Cakes:
3 tablespoons butter
1 green onion, finely chopped
2 tablespoons finely chopped red bell pepper
1 garlic clove, minced
3 tablespoons heavy cream
1 tablespoon Dijon mustard
1 egg
1/2 teaspoon minced fresh parsley
Cayenne pepper
1 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crabmeat, picked free of any bits of shell
2 tablespoons vegetable oil

Directions
To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat. Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat.

Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.

Using a skillet, combine the oil and remaining 2 tablespoons of butter. Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.

To serve, spoon a dollop of the lemon dill sauce along side each crab cake.