Side

Ingredients 1.25 lbs roma tomatoes (5-6) 1 (14.5 oz) can petite diced tomatoes (low salt and maybe fire roasted) 3 green onions, ends trimmed 1/4 red onion 1 jalapeño (up to you on seeded, usually not) Batch cilantro 1 large clove garlic 2 tbsp lime juice 1/2 tsp chili powder 1/4 tsp ground cumin 1 tsp salt or little less Salt and pepper to taste Instructions Combine all ingredients in a food processor (in batches if necessary) and combine. If you have time, allow salsa to refrigerate for a few hours before serving to better blend spices (it is worth it)

Ingredients 2 lb boneless skinless chicken breasts or thighs, cut into 1" pieces 1 cup dill pickle juice 1 large egg 1 cup milk 1 cup flour 1 tbsp confectioners sugar 1 tsp paprika 1 tsp pepper 1 tsp salt Canola oil for frying (or other mild oils work too) Instructions Put chicken in bowl with pickle juice and let sit for a minimum of 1 hour. Overnight is even better Drain out the pickle juice. In a separate bowl, mix milk and egg, and then pour into chicken bowl In a new bowl add all dry spices, mix well. Heat up oil in a deep dish so it doesn’t splatter unduly Grab individual chicken pieces out of chicken bowl and dip well into dry bowl. Then throw in fryer for 3-3.5 minutes. Note the time, too short will be undercooked and too long turns the chicken too dry. You may need to experiment depending on your oil temperature Cook in batches and then serve with dipping sauces

Ingredients Potatoes (whole, unpeeled or peeled your choice) 8 cloves garlic, split usage Olive oil or any oil Butter Salt Garlic salt Black pepper Directions Get a decent sized pan with enough depth and line the bottom with potatoes (make sure only one layer and DO NOT stack). Fill the pan such that the water is just barely covering the potatoes. Add 4 cloves garlic whole minus shell of course. Add oil, salt, pepper (quantities here don’t matter much and can just be a little). Bring to simmer, cover and simmer for 40 minutes or until easily cut with knife while in water. Potatoes should be relatively soft for good mash. DO NOT DRAIN THE WATER!!!!! Using a skimmer remove the potatoes and place in large bowl. MAsh using fork and knife as you see fit. Then add a few tbsp butter, 4 minced garlic cloves, <1 tbsp garlic salt (depends on quantity of recipe), salt, black pepper and a quarter cup or less of water. Note: the water is the one thing you cannot take away or make up for if you add too much. Add it slowly and carefully along with other ingredients tasting it as you go until you get good consistency and flavor. Serve.

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Ingredients 1.5 cups all purpose flour 1 cup plain yogurt (greek is fine) 2 tsp baking powder 1 tsp salt Directions Mix ingredients together in a bowl well and kneed for a minute or so to a ball. If way too sticky add flour, if way too dry to come together in a ball, add a small amount of yogurt. Use a rolling pin with flour to make 6 super thin (~6 in) diameter pies Heat large flying pan (NO oil) up super hot and cook one at a time. A minute or so each side (time depends on how hot). If you get it really thin it will bubble as Naan typically does.

Ingredients Pigs n blanket basic: One 8 oz tube crescent rolls 1 12 oz (all beef) package mini cocktail wieners (little smokies work) (optional) 4 tbsp unsalted butter to drizzle over top before oven Chicago variant: Chopped dill pickles Toothpicks Chicago style relish Sport peppers Tomato, deseeded, diced Mustard Poppy seeds Instructions Preheat oven to 375°F (can use toaster oven if easier). Take a tiny sliver of crescent roll and wrap around each mini weiner. Arrange on baking tray and (optional) drizzle a bit of butter and salt. 12-15 min If just doing wieners, serve with spicy mustard dipping sauce For chicago variant, have all ingredients ready and arrange to each hot dog using toothpick to spear ingredients. Then top with relish, mustard and poppy seeds. Enjoy

Ingredients 3 pounds gold potatoes 4 hard boiled eggs 1 cup mayonnaise 1/4 cup buttermilk (or just milk in a pinch) 2 tbsp yellow mustard 2 dill pickles diced well Salt and pepper to taste 2 ribs celery sliced relatively small 1/4 cup red onion diced small Instructions Simmer potatoes for 20 minutes. Note: if you have potatoes that aren’t small or med, chop them in half before adding to pot. Large ones can take longer to boil Remove water from pan and return to stove under same simmer settings for 10-15 minutes to steam them (add a splash of water if they dry out completely) Optionally peel potatoes. I do not Make dressing: remove the yolk from the hard boiled eggs and mash in large bowl. Then chop the whites and add on top of them (do not mash the whites). Add rest of ingredients and stir well. Add a splash of pickle juice and stir well Chop the potatoes when done and add to the bowl you just made Let chill in the fridge. You can serve whenever but it is best if you let it chill and the flavors meld in the fridge for at least a couple hours or better overnight

Fresh Greens 2 bunches of kale (or 8 cups), cut into 1/2" or shorter sections 4-5 cloves garlic, minced Olive oil Few tbsps red pepper flakes, salt, black pepper Instructions Fresh Greens: Heat oil and add garlic plus red pepper flakes. Saute for a minute or so. Then add kale as much as you can fit. Add more as it shrinks. Saute and add pepper/salt to taste until greens are limp and tender. Serve immediately as it does not stay warm long.

Ingredients 16 oz jar roasted red peppers, drained 1/2 cup almonds, they can be plain or have some rosemary/mild seasonings 2 tbsp parsley 2 tbsp olive oil 2 cloves garlic or more to taste 1 tsp salt 1 tsp black pepper (or less to taste) Instructions Throw it all in a food processor and blend to smooth. Adjust taste with salt and pepper as needed. Serve with crackers of some type or veggies

Ingredients 2 tbsp olive oil, divided 1 onion, diced well 1 lb ground beef 1 lb pork or sausage 1/2 cup panko breadcrumbs 2 large egg yolks 1/4 tsp allspice 1/4 tsp nutmeg Salt and pepper to taste 1/4 cup butter 1/3 cup flour 4 cups beef broth (kitchen basics preferred) 3/4 cup sour cream Salt and pepper to taste 2 tbsp chopped parsley Instructions Heat some oil in large, deep skillet over medium heat and saute onion until translucent (2-3 minutes) In large mixing bowl, combine meats, panko, egg, spices, AND cooked onion. Season with salt and pepper to taste. Mix well, make meatballs ~1.5" diameter meatballs and spread back on skillet with some more oil (should be ~24 of them) Saute meatballs until browned, 4-5 minutes. Transfer to paper towel lined plate In same skillet, melt butter and whisk in flour until slightly browned, about 1 minute. Whisk in beef broth and cook, stirring constantly, until slightly thickened, 1-2 minutes. Stir in sour cream and season with salt/pepper to taste Stir in meatballs and cook, stirring occasionally, until heated though and thickened, about 8-10 minutes Serve immediately Notes Leftovers go well mixed with beef stew Serve with something green by golly. Sauteed asparagus and a salad is nice