Nikkilooch

Ingredients

• 1.5 cups chopped, cooked chicken
• 1 cup shredded colby and Monterey Jack cheese blend
• 2 ounces cream cheese, softened
• 1 medium onion plus 1 teaspoon olive oil
• 1 tablespoon ground cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 refrigerated pie crust
• Water

Instructions

1. Preheat oven to 400 degrees F.
2. Slice onion. Coat a skillet with the olive oil. Cook onions in olive oil over medium high heat until the onions have browned, about 10 minutes. Remove from heat and let the onions cool.
3. In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, caramelized onions, cumin, salt, and pepper.
4. Remove pie crust from pie tin or package onto a lightly floured surface and roll into a 15-inch circle.
5. Cut out rounds, using a 3-inch biscuit cutter. Re-roll dough as needed.
6. Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water.
7. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork or your fingers to seal. Repeat with the remaining rounds and chicken mixture.
8. Place empanadas on a greased cookie sheet and bake for 10-15 minutes until the tops start to brown.

Ingredients

• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold butter, in cubes
• 2/3 cup half-and-half or cream or cold buttermilk
• 1/2 praline pecans chopped
• For the glaze:
• 2 cups confectioners sugar
• 4 tablespoons maple syrup
• 2 teaspoons vanilla

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a food processor or large bowl combine sugar, flour, baking powder and salt. Mix or pulse to combine.
3. Add the cold, cubed butter. Pulse until a meal-like texture has be formed. If using a bowl, work butter in with your fingertips or a pastry cutter until it is the right consistency (like a course meal).
4. Add cream and chopped pecans. Stir or pulse until just combined but still crumbly.
5. Put dough out on a floured surface and knead 2 or 3 times until the dough becomes less crumbly.
6. Pat out into a circle shape about 1/4 inch thick.
7. Cut the scones like you would a pie into slices. Place on the lined baking sheet.
8. Bake for 12-15 minutes until the scones start to lightly brown.
9. Let the scones cool completely (if you can) while making the glaze.
10. Combine all of the ingredients then drizzle over the top of the cooled scones. The glaze will be quite thick, this is how I like it. If you prefer a runnier glaze, add more maple syrup.

Ingredients

• 3 tablespoons butter
• 3 cups old-fashioned rolled oats
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup coarsely chopped walnuts
• 1 cup milk
• 2 large eggs
• 2 tablespoons maple syrup
• 1 tablespoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat the oven to 350°F.
2. Place the 3 tablespoons butter in a saucepan on the stove top and heat until butter is just melted. Remove it from the heat and let it cool.
3. Mix together the oatmeal, brown sugar, baking powder, salt, cinnamon, and walnuts in a large mixing bowl.
4. Whisk together the milk, eggs, cooled melted butter, maple syrup and vanilla extract in a separate bowl. Pour over the dry ingredients and mix together until everything is evenly combined.
5. Fold in the blueberries until evenly distributed.
6. Line a cupcake tin with paper liners. Fill the liners 3/4 full with the oatmeal mixture.
7. Bake for 20-25 minutes or until golden brown around the edges.

Ingredients

• 1 1/2 cups butter
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons vanilla
• 3 eggs
• 1 1/2 cups sour cream
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup coarsely chopped walnuts
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup firmly packed brown sugar
• 2 tablespoons each vanilla & water
• Maple Frosting/Glaze
• 1 1/4 cup confectioner's sugar
• 1/2 cup maple syrup
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 325F
2. Beat butter and granulated sugar together until light & fluffy. Add the 1 1/2 teaspoons vanilla, then beat in the eggs, one at a time beating well after each addition. Stir in the sour cream. Sift flour, baking powder, soda and salt together and blend into mixture.
3. Combine nuts, cinnamon, and brown sugar in a small bowl. Spoon 1/3 of the batter into a grease, flour-dusted 10 inch tube pan or bundt pan. Sprinkle with 1/3 of the nut mixture. Continue layering to make three layers of each, ending with the nut mixture. Blend vanilla and water in a bowl and drizzle it over top.
4. Bake cake for about 80 minutes, or until a toothpick inserted into the center comes out clean. Cool 20 mintues on a wire rack, then remove from the pan.
5. In a small bowl, mix the confectioners sugar, maple syrup & vanilla together to make the glaze.
6. With a spoon drizzle glaze on top of the cooled cake and serve.

Ingredients

• 2 cups risotto
• 32 ounces vegetable (or chicken) stock
• 1 medium onion
• 2 Tablespoons extra virgin olive oil
• 1 pound white asparagus

Instructions

1. In a pot, heat up stock. Keep it just below simmering.
2. While the stock is heating, peel and clean asparagus. Dice the onion
3. Coat another pan with 1 tablespoon of the olive oil and saute the asparagus until al dente. Remove from heat.
4. While asparagus is cooking, heat a large pot on medium high heat. Coat with remaining olive oil and saute onions. Once the onions start to go a little translucent add the risotto. It's important to toast the rice for a few minutes in the olive oil.
5. Add the stock to the risotto one ladleful (about 1/2 to 3/4 cup) at a time. Stirring the risotto constantly. Once all of the liquid has ben absorbed by the rice, add another ladleful until all of the stock is gone. This should take you about 20 minutes, but not more than that.
6. In the last few minutes that the risotto is cooking add in your asparagus so it continues cooking and reheats.
7. Risotto should be enjoyed with ample parmesan cheese and olive oil. It will be pipping hot. I love a little fresh ground black pepper on mine too.

Ingredients

• 1 2/3 cups white whole wheat flour
• 1/4 cup packed light brown sugar
• 3/4 teaspoon cinnamon
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups old-fashioned rolled oats
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into tablespoon pieces
• 2/3 cup well-shaken buttermilk plus additional for brushing

Instructions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Sift together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt into a food processor. Add 1 1/3 cups oats and pulse 15 times. Add butter and pulse until mixture resembles coarse meal with some pea-size lumps. Transfer to a bowl.
3. Add buttermilk and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
4. Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
5. Brush with buttermilk and sprinkle with a little brown sugar and oats.
6. Bake until golden brown, about 16 minutes.

Ingredients

• 2ish pounds potatoes
• 1 Tablespoon lemon pepper seasoning
• 1 teaspoon fresh rosemary, minced
• 2 Tablespoons canola oil

Instructions

1. Preheat oven to 450 degrees Fahrenheit.
2. Grease baking sheet with one tablespoon of the canola oil, make sure it coats the whole bottom of the pan. I usually spread it around with my fingers.
3. Cut potatoes into desired shape, I went with long cubes.
4. Spread in a single layer on the pan.
5. Drizzle with remaining tablespoon of oil.
6. Sprinkle with lemon pepper and minced rosemary.
7. Roast in the oven for 30-35 minutes depending on how crispy you like your fries. Best enjoyed hot straight from the oven.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup loosely packed brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 1/4 cup all-purpose flour
• 3/4 cups rolled oats
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1 cup chocolate chunks
• optional: 1- 2 tablespoons milk, if dough is crumbly

Instructions

1. Heat a small saucepan over medium-low heat and add butter. Whisking constantly, cook butter until bubbly and until small brown bits appear on the bottom of the pan – about 5-6 minutes. Watch closely and immediately remove the butter from the heat, whisking for an additional 30 seconds or so. Set aside and let cool COMPLETELY. (I always put the butter in another dish so it doesn't continue to cook.) Note: It does not need to solidify at all, but it should not be warm to the touch.
2. In a bowl, combine flour, salt, baking powder, oats and cinnamon, mixing, then set aside.
3. Once butter has cooled, add to a large bowl. Whisk in sugars, stirring until smooth.
4. Add in egg and vanilla, whisking until smooth once again.
5. Slowly begin to stir in dry ingredients, using your hands if necessary to bring dough together. If you find that the dough still won’t come together, add in milk 1 tablespoon at a time
6. Fold in chocolate chips, distributing them evenly. Refrigerate dough for 30 minutes.
7. Preheat oven to 375 degrees F. Using an ice cream scoop or your hands, form dough into 1 1/2 inch balls. Place about 2 inches apart on a nonstick baking sheet, then bake for 10-12 minutes, or until bottoms and edges are golden. Let cool before serving.

Ingredients

• 3 large or 4 small boneless skinless chicken thighs
• 1 Tablespoon fresh parsley
• 1/4 cup fat free plain yogurt
• 2 garlic cloves
• juice of 1/2 a lemon
• 1/2 teaspoon cumin
• 1 teaspoon kosher salt
• 3/4 cup plain bread crumbs
• 2 Tablespoons canola oil

Instructions

1. Cut chicken thighs into bite-sized pieces and season with kosher salt.
2. Dice parsley and garlic.
3. In a medium bowl, add yogurt, cumin, lemon juice, diced parsley and garlic. Mix together.
4. Add diced chicken and coat with yogurt sauce.
5. Cover with cling wrap and let marinate in the fridge for at least 2 hours.
6. Once chilled, drain the chicken in a colander. Not a lot of the yogurt mixture will drain off, this is fine.
7. Pour the bread crumbs in a shallow dish and coat all of the chicken pieces with them.
8. Meanwhile, heat a large skillet over medium heat. Add one tablespoon of the oil.
9. Pan fry half of the chicken pieces until golden and crispy. About 4 minutes on each side. Make sure not to overcrowd the pan or the chicken won't brown properly.
10. Add the last tablespoon of oil and fry the remaining chicken until done. Serve with brown rice and salad or whatever sides you prefer.

Ingredients

• 4 eggs
• 4 small onions or 2 large, 1 pound
• 5 tablespoons duck fat or butter
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
• 2 pounds ground beef, preferably organic
• 2 cups fresh breadcrumbs
• 10 ounces (approx. 10 slices) bacon

Instructions

1. Preheat the oven to 400 degrees F.
2. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
3. Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan.
4. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
5. Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
6. Add the remaining raw egg and mix again before finally adding the breadcrumbs.
7. Divide the mixture into 2, and in a roasting pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish oval shape approximately 9 inches long.
8. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
9. Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
10. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
11. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Makes great sandwiches the next day.