_This soup is super simple to make. Brown the ground beef. Open a bunch of cans and dump. Bring the mixture to a boil and simmer for 15 to 20 minutes. Easy peasy! I added a can of diced tomatoes because I wanted to._ **Ingredients:** 1½ lb lean ground beef 1 (15-oz) can pinto beans, , drained and rinsed 1 (15-oz) can black beans, drained and rinsed 1 (15-oz) can corn, drained 1 (16-oz) jar salsa 1 (1-oz) package ranch dressing mix 1 (1-oz) package taco seasoning 4 cups unsalted beef/chicken broth Fritos for garnish **Directions:** 1. In a Dutch oven, cook ground beef until no longer pink. 2. Drain fat. 3. Add remaining ingredients. 4. Bring to a boil. 5. Reduce heat and simmer for 15 to 20 minutes. 6. Top with Fritos **Serves:** 6 **Source:** Plain Chicken Can substitute ground turkey for the ground beef in the soup. Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/ Here is our recipe for Homemade Taco Seasoning: https://www.plainchicken.com/homemade-taco-seasoning/ Here is our recipe for Homemade Salsa: https://www.plainchicken.com/superior-grill-salsa/ You can substitute a jar of Rotel diced tomatoes and green chiles for the salsa. Add an extra cup of broth if you use Rotel.

_Looking for a creamy salad dressing you can make quickly and with minimal effort? Find yourself a mason jar and get shaking. _**Ingredients:** * 1/2 cup extra virgin olive oil * 1/2 cup vinegar (balsamic, white wine, champagne, or apple cider) * 4 Tab mayonnaise (conventional or vegan) * 4 Tab Dijon, brown, or whole grain mustard * 3 Tab maple syrup or honey * 1 tsp fine sea salt * 1/2 tsp freshly ground black pepper **Directions:** 1. Combine all the ingredients in a jar and close tightly with a lid. 2. Shake vigorously until the mayo is dissolved, and a creamy, homogenous dressing forms. 3. Alternatively, combine the ingredients in a bowl and whisk to incorporate. 4. Store in the fridge. 5. Use within 4 weeks. **Makes:** 1 ½ cup **Source:** The New Baguette Add garlic if you wish. Start with 1 medium clove and work your way up if you want more garlicky flavor. I recommend grating the clove on a microplane, or crushing it in a garlic press, for even distribution. DIY salad dressing in a jar is nothing short of a game-changer for – fine, I’ll admit it – dressing snobs like me. You basically put all the ingredients in a jar and shake them up. Forget the nervous whisking, the separation of oil and vinegar, and the dirtying of utensils in order to make a basic dressing. Once you try this mayo-based technique, you’ll never go back. **Key Ingredients + Substitutions** Extra Virgin Olive Oil: The flavor of whatever oil you use will come through in the dressing. Use the best quality you can get your hands on. Vinegar: You can use balsamic or any other mild vinegar, like white wine, champagne, or apple cider. I’m not a huge fan of distilled white vinegar here since it can be overpowering. Mayo: Makes this dairy-free dressing creamy and helps it emulsify (i.e. it prevents separation of oil and vinegar). Mustard: Use brown, Dijon, or whole grain mustard. Maple Syrup: My go-to sweetener for sauces. You can sub with honey.

_Make frozen peas fabulous with this recipe for buttered peas! A quick side_ _that goes with everything. Don’t boil the peas – cook from frozen in garlic butter. Easier, tastier, bright green, never mushy and never watery!_ **Ingredients:** * 3 Tab butter (or other oil/fat) * 2 garlic cloves, finely minced * 1 lb frozen peas * 1/2 tsp kosher salt * 1/2 tsp black pepper * 1 Tab water * crumbled bacon (optional) **Directions:** 1. Melt butter in a large saucepan over medium heat. If adding bacon, cook bacon and then continue, using bacon fat in place of butter. 2. Add garlic and cook for 30 seconds until light golden. 3. Add frozen peas, salt, pepper and water. 4. Turn heat up to medium high and cook for 5 minutes, stirring every now and then, until the water is evaporated, the peas are hot and coated in the tasty garlic butter. 5. Tumble into a bowl and serve! **Serves:** 6 **Source:** recipetineats.com **Notes:** 1. Peas – Baby peas (also called petite peas) are slightly sweeter and slightly more tender skin than regular peas. But by no means do I have a negative thoughts about regular peas! 2. Dress up peas – Finely chopped mint stirred through at the end, a shower of parmesan (oh yes!), lemon zest and/or juice, a pinch of cumin or coriander powder stirred into the butter (or other spices of choice). Fresh herbs of choice, chopped and stirred through at the end. Maybe even finely dice bacon. So many options! 3. Leftovers will keep for 4 days in the fridge, or freezer for 3 months.

_This slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad or drizzled on roasted vegetables and chicken wraps._ **Ingredients:** * 2 Tab honey * 1 Tab dijon mustard * 1/2 tsp fine sea salt * 1/2 tsp freshly crushed black pepper finely ground * 1 large garlic clove minced * 1/2 c balsamic vinegar * 1 1/2 c extra virgin olive oil **Directions:** 1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic. 2. Add the oil. 3. Whisk thoroughly to combine. 4. Continue whisking until the dressing is fully emulsified. 5. Store in a jar with a lid and refrigerate. 6. Shake well before serving. 7. Enjoy! **Servs:** 2 cups **Source:** Barefoot in the Kitchen **Notes:** If you choose to make this in the blender this will be a thicker dressing. Still delicious, simply thicker.

_The caramel-y, gently spiced flavor and crisp texture of Biscoff speculoos cookies make them a great choice for icebox cakes. As the cookies chill in the refrigerator between layers of lime cream, they meld and soften, resulting in a sliceable dessert reminiscent of a frosted cake. The whipped cream layer includes cream cheese and sweetened condensed milk to sweeten and stabilize the cream, while lime zest and juice add a bright, citrusy contrast._ **Ingredients:** * 2 cup heavy cream * 1 (14-ounce) can sweetened condensed milk * 2 (8-ounce) block cream cheese, softened to room temperature * 1 teaspoon kosher salt * 2 tablespoons freshly grated lime zest and * ⅓ cup lime juice (from 3 limes), plus more lime zest for garnish * 8 to 10 ounces Biscoff or gingersnap cookies, plus more for garnish **Directions:** 1. Rinse a standard 8½-by-4½-inch loaf pan. 2. Shake off the excess water. 3. Use a few sheets of plastic wrap to fully line the pan, making sure it lays as flat as possible and comes all the way up the sides with overhang. (The residual moisture from rinsing will encourage the plastic wrap to adhere.) 4. Add heavy cream to a large bowl. 5. Using an electric mixer, beat just until stiff peaks form. 6. Add condensed milk, cream cheese and 1 teaspoon salt. 7. Whip until the cream cheese has been evenly incorporated. 8. Add lime zest and juice. 9. Briefly beat to combine. 10. Transfer about 1 cup of the lime cream to the prepared pan. 11. Use a small spatula to spread it across the bottom and up the sides of the pan. 12. Arrange an even layer of biscuits over the cream, breaking the cookies as needed to form an even layer. 13. Top biscuits with about 1 cup of the lime cream. 14. Spread it into an even layer. 15. Top with another layer of biscuits. 16. Continue layering in the same manner, finishing with the cream. There should be 5 cream layers and 4 cookie layers total. 17. Cover the top with plastic wrap. 18. Refrigerate until completely chilled and set, at least 12 hours and up to 24 hours. 19. To serve, remove the top layer of plastic. 20. Cover the loaf pan with a platter. 21. Flip over. The icebox cake should easily release. If it doesn’t, hold down the excess plastic wrap from the sides with one hand while lifting the loaf pan with the other to help break the seal. 22. Peel off the plastic wrap. 23. Cut into ¾-inch-thick slices. **Serves:** 10 **Source:** Cookingnrtimes.com By Zaynab Iss** Notes: **Speculoos (or Speculaas) are thin, crunchy, spiced biscuits from Belgium and the Netherlands, traditionally made with brown sugar, butter, and a blend of spices like cinnamon, cloves, and nutmeg, often stamped with images like Saint Nicholas. Known for their deep caramel flavor, they are popular year-round but especially during the Christmas season, and are famously used to make cookie butter (Speculoospasta). To substitute speculoos cookies (like Lotus Biscoff), use cookies that offer a similar crisp texture, caramel sweetness, and warm spice blend. The best direct swaps include: Ginger Snaps: Provide the ideal combination of crispness and warming spices (like ginger, cinnamon, and cloves). Graham Crackers: A great substitute for pie crusts or bases. You may need to add a pinch of cinnamon to match the speculoos flavor profile. Shortbread: Matches the buttery texture, though it lacks the signature spice profile. Swedish Pepperkaker (Ginger Thins): Extremely close to the traditional Belgian/Dutch spice blend. **3 Variations on a theme: **Lacking Biscoff speculoos or even enough ginger cookies (and also a lime) I used the ginger cookies I had with blood orange juice for 1 small cake. The second used a small package of lady fingers dipped in brandy. The third, really a streach, Oreo cookies and expresso. All three were really quite good. Name your poison!

_A big plate of greens may feel virtuous, but this one is also luxurious. The peas and asparagus bring freshnessand the feta adds hints of tang and saltiness that work well with the herbaceous yogurt dressing. For a not-so-spicy dressing try the Creamy Parsley Dressing. I added a small jar of marinated mushrooms for even more goodies. _**Ingredients for the salad:** * Salt and black pepper * 2 c frozen peas * 16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces * 1 (1½-pound) medium head iceberg lettuce * 6 ounces feta, drained and broken into chunks * Handful of cilantro leaves, for serving **Directions for the salad:** 1. Blanch the frozen peas and asparagus for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. 2. Drain and run under cold water until they are cold. 3. Leave to drain. 4. Remove the outer layer of the lettuce and discard. 5. Remove the core of the lettuce. 6. Tear the lettuce into large chunks. 7. Wash the leaves and allow them to dry in a colander. 8. Pat them dry with a clean kitchen towel. **To serve:** Serve as one large salad or divide among four individual serving plates. 1. Add the lettuce chunks to the plate. 2. Scatter the asparagus and peas on top and around the lettuce. 3. Spoon the salad dressing all over the vegetables. 4. Dot with feta. 5. Squeeze the juice from the lemon half over everything. 6. Season with salt and black pepper. 7. Top with a few cilantro leaves. **Yield:** 4 – 6 servings **Source:** Somewhat based on New York Times Cooking, Hetty Lui McKinnon **Spicy Cilantro Yogurt** **Ingredients:** * 1 c full-fat Greek yogurt * 1 c chopped cilantro (leaves and tender stems from about ½ bunch) * 2 Tab olive oil * Juice of ½ lemon or lime (1 to 2 tablespoons) * 1 garlic clove, peeled and roughly chopped * 1 teaspoon kosher salt * 1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped **Directions:** 1. Add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño to a blender or small food processor. 2. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) 3. Taste and add the second jalapeño if you would like it spicier. **Creamy Parsly Dressing** **Ingredients:** * 1 c Oil * 1/4 c Red wine vinegar * 1 c Sour cream * 1 c Mayonnaise (real) * 1/4 c Dried onion * 1 Large bunch parsley **Directions:** 1. Process all but mayo and sour cream in a blender or food processor. 2. Add mayo and sour cream while running. **Serves:** Makes 4 cups** ****Source:** The Loving Spoons of Villa Park, Catherine Wells

_Kimchi dip otherwise known as “Kimchee Dip”, in Hawaii, is a creamy spicy dip made with Korean Kimchi, cream cheese, and sour cream. Serve this creamy kimchi dip with Fritos, chips, wonton chirps, or sliced cucumbers. This spicy kimchee dip also makes a delicious burger sauce. Trust me!_ **Ingredients:** * 1 c kimchi, strained, juice reserved * 8 oz Cream cheese, room temperature * 8 oz Sour cream * 2 tsp Sriracha * 1 tsp Sesame oil * ¼ c green onions, chopped for garnish * Furikake rice seasoning, optional for garnish **Directions:** 1. Bring the cream cheese to room temp. – 2. Strain the kimchi. About 1 cup of kimchi and reserve the juice. 3. Add the kimchi, the softened cream cheese, the sour cream, sriracha, and the sesame oil to the food processor fitted with the s-blade. 4. Blend until smooth. Adjust the amount of heat by adding more or less sriracha. 5. Garnish the dip with chopped green onions. I also like adding furikake to the dip. **Serves:** 8 **Source:** Foodology Geek

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_Crispy, buttery, cheesy, garlicky potatoes—what else could_ _you ask for?__If you have_ _leftovers, throw them into a breakfast scramble the next_ _morning._ **Ingredients:** * 2 pounds Yukon Gold potatoes, cut into 1-inch-thick slices * 2 tablespoons butter, melted * 2 tablespoons extra-virgin olive oil * 1 tablespoon chopped fresh thyme * ¾ teaspoon salt * ½ teaspoon ground pepper * 4 large cloves garlic, grated * 1 cup low-sodium vegetable broth or chicken broth * ¼ cup grated Parmesan cheese **Directions:** 1. Preheat to 475° 2. Toss potatoes, butter, oil, thyme, salt and pepper in a large bowl. 3. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) 4. Roast, flipping once, until browned, about 30 minutes. 5. Whisk garlic into broth. 6. Carefully add the broth mixture to the pan. 7. Sprinkle the tops of the potatoes with Parmesan. 8. Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more. 9. Serve hot. **Serves:** 6 **Source:** eatingwell.com By Carolyn Casner If doubling, don’t double the broth/butter/oil.

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_This Cheesy Zucchini Casserole consists of sliced zucchini tossed in a bag with cheese and herbs. It’s easy, cheesy, and picky eater approved!_ **Ingredients:** * 3 lbs or so medium zucchini and/or yellow summer squash * 2 tsp dried basil * 1/2 tsp salt * 1 tsp dried thyme * 1 tsp garlic powder * 1/4 c dried onions * 1 c shredded cheese mozzarella * 1 c shredded cheddar (or cheddar-jack mix – you know, the stuff from Costco) * 3/4 c shredded Parmesan cheese * chives **Directions:** 1. Preheat oven to 425°. 2. Spray a medium baking dish with cooking spray or oil 3. Wash the squash. 4. Cut in 1/2 inch slices – half-moon or whole. You are looking for large bite size chunks. 5. In a large plastic bag, combine the basil, salt, dried thyme, garlic powder, onions, 1 cup mozzarella 1 cup cheddar cheese and 1/2 cup Parmesan. 6. Shake to mix. 7. Add the zucchini. 8. Shake together until the veggies are coated with cheese and the herbs are well-distributed. 9. Put the mixture in the prepared baking dish. Dish should be piled about 2-3 inches deep – not a single layer. 10. Drizzle with 1-2 tab melted butter. 11. Bake uncovered for about 25-30 minutes, or slightly longer until zucchini is mostly tender; check by piercing a piece of zucchini with a fork. 12. Remove the dish out of the oven. 13. Sprinkle with the remaining cheese . 14. Put the dish back in the oven. 15. Bake 10-15 minutes longer, or until the cheese is melted and nicely browned and zucchini is fully cooked. 16. Garnish with chopped chives. 17. Enjoy! **Serves:** 6 – 8 **Source:** Based on a recipe from dashingdish

_Strawberries Romanoff is a dressed-up version of strawberries with whipped cream – it tastes so much fancier than it actually is!_ _While strawberries are classic, this creamy topping is also really delicious with other fresh fruits, like blackberries or my favorite- fresh summer peaches. _**Ingredients:** * 32 oz fresh strawberries washed, trimmed, and sliced, about 4-5 cups * 2 Tab orange liqueur, brandy, or cognac OPTIONAL * ½ c sour cream * 2 Tab light brown sugar * 1 tsp vanilla extract * ½ c heavy cream * 3Tab powdered sugar**Diretions:** 1. Place the strawberries in a medium-sized bowl. 2. Drizzle with orange liqueur. 3. Toss to combine. 4. Allow the strawberries to rest while preparing the sweet cream mixture. 5. In a small bowl, stir together the sour cream, light brown sugar, and vanilla extract. 6. In a separate bowl, beat the heavy cream with an electric mixer until soft peaks form. 7. Add the powdered sugar to the whipped cream. 8. Beat until thick. 9. Pour the sour cream mixture into the whipped cream. 10. Stir gently to combine. 11. Spoon the strawberries into individual serving dishes or glasses. 12. Divide the sweet cream mixture over the strawberries. 13. Serve immediately. **Serves** :6 **Source:** Barefoot in the Kitchen **Historical Roots** The exact origins of Strawberries Romanoff are highly debated, with culinary historians crediting a few different figures in food history: **Marie Antoine Carême:** Some food historians attribute the first iteration of the dish to 19th-century French chef Marie Antoine Carême. He worked in the Russian royal household (the Romanoff family) and is thought to have created a dessert of strawberries marinated in orange liqueur and sugar, topped with similarly flavored whipped cream. **Auguste Escoffier:** The earliest verified version of the dish, called “Strawberries Americaine Style,” was recorded by legendary chef Auguste Escoffier in the 1920s while he was at the Carlton Hotel in London. **Mike Romanoff:** The self-proclaimed Russian “prince” and Hollywood restaurateur Mike Romanoff (born Harry Gerguson) “borrowed” Escoffier’s recipe at his famous Beverly Hills establishment. He renamed it Strawberries Romanoff and updated the recipe by folding the whipped cream into vanilla ice cream, making it a hit among mid-century celebrities. **The Jackie Kennedy Connection** The dessert gained significant cultural status in the 1960s when former First Lady Jacqueline Kennedy served it at the White House. It was specifically on the menu for a luncheon honoring Prince Rainier and Princess Grace of Monaco in May 1961.