⅓ cup unsalted butter
1 onion finely chopped
1 cup carrot large, peeled and diced
½ cup diced celery
3 cups potatoes peeled and diced
4 cloves garlic minced or finely chopped
1 ½ cups cooked ham diced, add more if desired
⅓ cup all-purpose flour plain flour
2 cups low sodium chicken stock or broth
2 teaspoons chicken Bouillon
3 cups milk whole milk or 2%
¼ teaspoon salt if needed, adjust to you taste
¼ teaspoon cracked pepper to taste
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1 pound Italian sausage
2 Tablespoons olive oil
5 garlic cloves minced
14 ounces chicken broth (1 can)
1 Tablespoon chili powder
1 Tablespoon paprika
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon parsley
salt and pepper
28 ounce can diced tomatoes lightly blended, (or 2 cans)
1 cup tomato juice
2 Tablespoons red wine vinegar
14 ounces black beans (1 can)
4 ounces cream cheese (half of one package)
14 ounces pinto beans (1 can)
14 ounces kidney beans (1 can)
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2 1/2 lbs of chicken bones, from 2 chickens, roasted*
1 Tbsp cider vinegar
1 tsp salt
1 medium onion, peeled and halved
2 celery ribs, cut into thirds, leaves attached
2 carrots, peeled & halved
2 smashed garlic cloves
1 bay leaf, optional, but nice
Filtered Water, Stock Pot: 16 c., 6Qt Slow Cooker: 12 c., Instant Pot: 10-11 c.
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1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne or ground chipotle
1 1/4 teaspoons salt
1– 1 1/4 lb skinless chicken breasts or thighs ( I prefer skin-on, bone-in thighs)
2 tablespoons olive oil
2 shallots, sliced into thin rings ( about 1/2 cup)
2 large peaches, cut into 1/2 inch thick wedges
2 tablespoons lime juice, more for garnish
1 tablespoon honey
Garnish: cilantro and lime wedges
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2 yellow onions, sliced
2 tablespoons chili powder
1 tablespoon chipotle chile powder
1 tablespoon smoked paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon pink Himalayan salt
1 (4 pound) chuck roast
1 cup fresh orange juice
1 tablespoon honey
1 cup salsa verde
12 hard or soft taco shells, warmed
Cilantro, green onion, avocado, and crumbled cotija cheese, for serving
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5 large eggs
1/4 lb (125g) crisp-cooked bacon, crumbled
1 cup grated cheddar, or any cheese you like
Salt and fresh cracked pepper, to taste
1/2 teaspoon Italian seasoning and 1/2 teaspoon crushed chili pepper flakes (optional)
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9 pounds whole bone-in pork shoulder roast get a pork butt roast!
3 tablespoons Diamond Crystal kosher salt
Freshly ground black pepper
½ cup peach jam
2 tablespoons coconut aminos
1 teaspoon Red Boat fish sauce
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5 large flour tortillas
1 pound lean ground beef
⅓ cup water
3 tablespoons taco seasoning
⅔ cup nacho cheese sauce
4 tostadas or 2 cups tortilla chips
⅔ cup sour cream
1 cup iceberg lettuce shredded
1 cup tomatoes diced
2 cups Mexican cheese blend shredded
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2 tablespoon brown sugar dark brown sugar preferred
1 teaspoon ancho chile powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon ground black pepper
Pork:
4 bone-in or boneless center cut pork chops
2 tablespoons olive oil
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6 slices of pre-cooked Ham ½ in thick
2 tbs honey mustard
3 -4 cloves per slice of ham
1 red bell pepper sliced
1 med onion sliced
6 pineapple ring slices
4 tablespoons brown sugar
2½ tablespoons tomato ketchup
⅓ cup rice vinegar or white vinegar
½ teaspoon soy sauce
2 teaspoon cornstarch, dissolved in 5 teaspoons of water
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2.5 lb sirloin tip roast
2 tsp kosher salt or 1 tsp table salt
1½ tbsp vegetable or olive oil
1 tsp pepper
2 tsp dried oregano
2 tsp dried basil
1½ tsp crushed red pepper flakes for extra spice use chili pepper flakes
3 cloves of garlic minced
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For the Steak Salad
8 ounces cooked steak sliced, see note
10 ounces tomatoes sliced
4 cups salad greens
1 purple onion sliced
⅓ cup gorgonzola cheese or blue cheese, see note
For the Balsamic Dressing
½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon garlic minced, about 1 clove
2 teaspoons honey
1 teaspoon dijon mustard
½ teaspoon salt
¼ teaspoon pepper
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