Casserole Dill Bread

2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 tablespoon dehydrated onion
2 teaspoons dill
1/4 teaspoon baking soda
1 package active-dry yeast
1 tablespoon butter
1 cup 120-130F water
1 cup cottage cheese
1 egg


Combine 1/4 cup flour, sugar, salt, onion, dill, baking soda, yeast and butter. Add hot water and mix for 2 minutes on medium. Add cheese, egg, and 1/2 cup flour. Mix for another 2 minutes. Add the rest of the flour and mix until combined. Cover and let rise for about 60-75 minutes. Stir down and dump into a greased 1.5 quart casserole dish.  Cover and let rise again for about 50 minutes. Bake at 350F for 30 minutes.


Spicy Honey-Brushed Chicken Thighs


2 teaspoons garlic powder

2 teaspoons chili powder
3/4 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs $
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar


1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Jamaican Jerk Grilled Kebabs


For the Glaze

      • 1/4 cup olive oil
      • 1 lime ( juice of)
      • 2 garlic cloves, minced
      • 2 tablespoons minced fresh oregano or 2 teaspoon dried
      • 1 tablespoon lime peel, grated
      • 1 tablespoon onion powder
      • 1 tablespoon light brown sugar
      • 1/2 teaspoon ground allspice
      • 1/4 teaspoon ground cinnamon
      • 1/4 teaspoon cayenne pepper
      • 1 tablespoon honey

For the Kebabs

    • 1 lb boneless skinless chicken breast, cut into 1 inch pieces
    • 8 ounces light smoked sausage or 8 ounces turkey kielbasa, cut into 1 inch pieces
    • 2 green bell peppers, cut into 1 inch pieces


  1. Preheat grill to medium high heat. Brush grill rack with oil.
  2. Combine the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne in a bowl. mix well and set aside half of the mixture.
  3. Thread chicken, sausage, and pepper onto skewers.
  4. Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes.
  5. Turn skewers and brush with glaze every 2 minutes during grilling, using all but the reservd glaze. Brush with reserved glaze just before serving.
  6. Enjoy :).

Green Chile Burgers


In step 2, you may need to add a teaspoon or two of water to the food processor to help process the chile mixture. Pressing a shallow divot in the center of each burger patty keeps the burgers flat during grilling.


  • 3Anaheim chile peppers, stemmed, halved lengthwise, and seeded
  • 3jalapeño chiles, stemmed, halved lengthwise, and seeded
  • 1onion, peeled and sliced into 1/2-inch-thick rounds
  • 1garlic clove, minced
  • Salt and pepper
  • 1 1/2pounds 85 percent lean ground beef
  • 4slices deli American cheese


  1. 1. CHAR VEGETABLES: Grill Anaheims, jalapenos, and onion, covered, over hot fire until vegetables are lightly charred and tender, 2 to 4 minutes per side. Transfer vegetables to bowl, cover, and let cool 5 minutes. Remove skins from chiles and discard; separate onion rounds into rings.

    2. PROCESS CHILE MIXTURE: Transfer chiles, onion, and garlic to food processor and pulse until coarsely chopped. Transfer all but ¼ cup chopped chile mixture to empty bowl and season with salt and pepper; set aside. Process remaining mixture until finely chopped, about 45 seconds, scraping down bowl as needed.

    3. FORM BURGERS: Combine beef, pureed chile mixture, ½ teaspoon salt, and ¼ teaspoon pepper in large bowl and knead gently until well incorporated. Shape into four ¾-inch-thick patties and press shallow divot in center of each.

    4. GRILL AND TOP: Grill burgers, covered, over hot fire until well browned on first side, 3 to 5 minutes. Flip bur-gers, top with chopped chile mixture and cheese, and continue to grill, covered, until cheese is melted and burgers are cooked to desired doneness, 3 to 5 minutes. Serve.

Carnitas (Mexican Pulled Pork)

Recipe adapted by Our Best Bites from Cooks Illustrated Cookbook


3 1/2-4 pounds boneless pork butt roast (sometimes called boneless pork shoulder or boneless picnic roast)
2+ cups water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lime juice (about 1 lime)
2 tablespoons red wine vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange
For serving: Small corn or flour tortillas, grated cheese (I like cotija cheese), pico de gallo,mango pico de gallo, mint-pineapple pico de gallo, guacamole, sliced avocado, sliced white onion, sprigs of cilantro, fresh lime wedges, etc.

Instructions: Place the oven rack in the lower middle position and preheat the oven to 300 degrees.

Trim the pork of excess fat and cut into 2″ chunks. Place the pork in a heavy lidded pot like a Dutch oven. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and the juice from the orange. After squeezing the juice from the orange, toss the rinds into the pork mixture and stir to combine. Bring to a boil over medium heat, stirring occasionally.

Cover the pot and transfer to the oven. Cook for about 2 hours or until the pork falls apart when poked with a fork. When the pork is fork-tender, remove the pot from the oven.

Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside.

Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).

Use your fingers to pull apart the pork pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.





4 pound beef pot roast
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1/3 cup loosely packed brown sugar
8 to 10 ounces beer
2 heads roasted garlic
your favorite buns or rolls for serving!


Sprinkle the pot roast evenly with the salt, pepper, paprika and onion powder and place the meat in the crockpot. Cover the top with the brown sugar, then add the beer to the crockpot and cover it. Cook on low for 8 hours. At some point during the 8 hours or before, roast the garlic. Squeeze out the cloves of garlic and mash them on a cutting board with a fork. Remove the lid of the crockpot and using kitchen tongs or forks, shred and pull apart the beef. At this time, I remove any large chunks of fat or gristle too.

Once the beef is shredded (I tend to mix and shred for 5 full minutes to really incorporate the liquid), add in the mashed roasted garlic. Stir the beef well to evenly distribute the garlic and make sure it is incorporated into the beef. Cover the beef and cook it on low for another 30 minutes.

You can freeze this and it also reheats well – just add a little liquid if needed.

Salted Caramels

1 ½ cups heavy cream

1 1/3 cups sugar

½ cup light corn syrup

½ cup dark brown sugar, packed

6 Tbsp. unsalted butter, room temp

2 tsp. vanilla

2 ½ tsp fleur de sel salt or kosher

1 tsp. fleur de sel salt or kosher to press into caramels when finished



Using a 8×8 cake pan, dot with butter to hold down a piece of parchment paper that

hangs over the edge of pan so it can be lifted out. Then coat parchment with butter.

***In med. size saucepan, bring cream to boil. Stir in sugars and corn syrup and return

to boil. Make sure to stir constantly so cream does not burn, stir until the sugar

dissolves. Reduce heat to medium and keep mixture gently boiling, stirring occasionally.

Place candy thermometer inside pan, making sure not to touch the bottom of the pan,

watching until it reaches 255* (this will take about 20-25 min)

Once mixture has reached temperature, take off heat and add the butter. Mix together

the vanilla and 2 ½ tsp of fleur de sel salt. Stir and pour into pan. Let cool about an


After it has cooled lift out of pan and flip upside down on cutting board. Sprinkle 1 tsp.

salt on top and press onto caramel. Cut into pieces.

***Make sure that your pot is 3 quarts because it needs room to boil. Nothing smaller!

Chicken and Wild Rice Casserole


    • 2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
    • 1/4 cup butter or 1/4 cup margarine
    • 2 medium onions, chopped
    • 4 celery ribs, chopped
    • 2 (8 ounce) cans sliced water chestnuts, drained
    • 5 cups chopped cooked chicken
    • 4 cups shredded cheddar cheese, divided
    • 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
    • 2 (8 ounce) containers sour cream
    • 1 cup milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup soft breadcrumbs (optional)


  1. Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
  2. Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
  3. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
  4. Top with breadcrumbs if desired. Bake casserole at 350°F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.

Chicken Cordon Bleu Florentine Casserole

1/3 cup unsalted butter
1/3 cup all purpose flour
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups (8 ounces) shredded Italian blend cheese
6 ounces crumbled Gorgonzola cheese
1/2 pound Campanelle pasta
1 pound chicken, cooked and shredded
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
9 ounces deli ham, thinly sliced
1 box frozen chopped spinach, thawed and drained well
1/4 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
2 teaspoons  extra virgin olive oil

Preheat oven to 350 degrees.

Bring a pot of water to boil. Add salt to taste and cook the pasta to al dente. Meanwhile, melt the butter in a large saucepan on medium heat and add the flour. Stir until combined and bubbly, at least one minute. Slowly add in the milk, whisking the entire time. Stir constantly, until mixture is bubbly and thick. Add ½ teaspoon salt and ¼ teaspoon pepper; combine. Add Italian and Gorgonzola cheeses and stir until cheese is melted and well-combined.

Heat the 2 tablespoons of olive oil in a sauté pan and add the garlic. Stir for one minute until fragrant. Add the cooked, shredded chicken and salt and pepper to taste. Sauté for a few minutes.

Add pasta, chicken, sliced ham, and drained spinach to the cheese mixture. Stir until well-combined and place in a sprayed 2-quart casserole dish. Stir together the bread crumbs, Parmesan cheese and 2 teaspoons of olive oil. Sprinkle the mixture on top of the pasta dish and bake uncovered for 15–20 minutes, or until golden brown on top.