[{"content":"Ingredients 1 lb ground beef (80/20), optional to do half and half beef and pork but beef alone is fine in a pinch 1 large egg 1/3 cup breadcrumbs 1/3 cup grated parmesan cheese 1/3 cup very finely chopped onion 3 minced garlic cloves 1 tsp salt 1 tsp black pepper 3 tbsp finely chopped fresh parsley Instructions Preheat oven to 400 F and coat baking pan with oil. Combine all ingredients in a bowl and mix really well with hands. Use spoon or hands to make ~1.5 in diameter meatballs and space them on the oiled baking pan Bake for 18-20 minutes or until fully cooked through. Serve with whatever dish or by themselves. If serving by themselves, serve with marinara on the side. ","permalink":"https://wheelerworldkitchen.com/posts/italian-meatballs/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb ground beef (80/20), optional to do half and half beef and pork but beef alone is fine in a pinch\u003c/li\u003e\n\u003cli\u003e1 large egg\u003c/li\u003e\n\u003cli\u003e1/3 cup breadcrumbs\u003c/li\u003e\n\u003cli\u003e1/3 cup grated parmesan cheese\u003c/li\u003e\n\u003cli\u003e1/3 cup very finely chopped onion\u003c/li\u003e\n\u003cli\u003e3 minced garlic cloves\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003e3 tbsp finely chopped fresh parsley\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 400 F and coat baking pan with oil.\u003c/li\u003e\n\u003cli\u003eCombine all ingredients in a bowl and mix really well with hands.\u003c/li\u003e\n\u003cli\u003eUse spoon or hands to make ~1.5 in diameter meatballs and space them on the oiled baking pan\u003c/li\u003e\n\u003cli\u003eBake for 18-20 minutes or until fully cooked through.\u003c/li\u003e\n\u003cli\u003eServe with whatever dish or by themselves.  If serving by themselves, serve with marinara on the side.\u003c/li\u003e\n\u003c/ol\u003e","title":"Easy Italian Meatballs"},{"content":"Ingredients 2 lbs chicken breasts (or thighs), cut into 1 inch cubes 1 lemon for juice Tsp salt 1Tbl vegetable oil 1 tbl oil 3 bunches green onion, white part only, sliced 1 medium onion, diced 2 large bell peppers, diced 3 large cloves garlic, minced 1.5 in. piece ginger, minced 1 tbl chili powder 2 cups chopped garden tomato 1 tsp thyme (fresh or dried) 1/2-1 tsp red pepper flakes 1/4- 1/2 jar peanut butter (see notes) 1.25 cups water or broth 1.5 cups of jasmine rice Instructions In bowl, toss chicken bits with lemon juice and salt. Let sit for 10 minutes or so. Over medium heat, in large pot on medium heat, cook chicken until white on outside, no more. Remove chicken from pot and set aside. In same pot, with more oil now, cook on medium heat green onions, onion, and bell peppers until tender. Then add garlic, ginger and chili powder. Cook, stirring constantly for 1-2 minutes. Add tomatoes, thyme, red pepper flakes, peanut butter, partly cooked chicken, and water. Stir well until the peanut butter is evenly mixed. Bring to a simmer and reduce to low heat. Let simmer for 30-40 minutes. Be very careful to not use too high of a heat setting or the peanut butter will burn to the bottom of the pan. Meanwhile, cook the rice according to package directions. Serve stew over rice. Add salt to taste. Notes For peanut allergies, sunflower or almond spread works just as well. Just add a touch of raw sugar and salt to adjust the flavors. I use 1/2 jar of peanut butter and it makes the recipe a bit thicker. For more liquid texture, use no more than 1/4 jar (maybe less). ","permalink":"https://wheelerworldkitchen.com/posts/african-chicken-peanut-stew/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 lbs chicken breasts (or thighs), cut into 1 inch cubes\u003c/li\u003e\n\u003cli\u003e1 lemon for juice\u003c/li\u003e\n\u003cli\u003eTsp salt\u003c/li\u003e\n\u003cli\u003e1Tbl vegetable oil\u003c/li\u003e\n\u003cli\u003e1 tbl oil\u003c/li\u003e\n\u003cli\u003e3 bunches green onion, white part only, sliced\u003c/li\u003e\n\u003cli\u003e1 medium onion, diced\u003c/li\u003e\n\u003cli\u003e2 large bell peppers, diced\u003c/li\u003e\n\u003cli\u003e3 large cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1.5 in. piece ginger, minced\u003c/li\u003e\n\u003cli\u003e1 tbl chili powder\u003c/li\u003e\n\u003cli\u003e2 cups chopped garden tomato\u003c/li\u003e\n\u003cli\u003e1 tsp thyme (fresh or dried)\u003c/li\u003e\n\u003cli\u003e1/2-1 tsp red pepper flakes\u003c/li\u003e\n\u003cli\u003e1/4- 1/2 jar peanut butter (see notes)\u003c/li\u003e\n\u003cli\u003e1.25 cups water or broth\u003c/li\u003e\n\u003cli\u003e1.5 cups of jasmine rice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn bowl, toss chicken bits with lemon juice and salt. Let sit for 10 minutes or so.\u003c/li\u003e\n\u003cli\u003eOver medium heat, in large pot on medium heat, cook chicken until white on outside, no more. Remove chicken from pot and set aside.\u003c/li\u003e\n\u003cli\u003eIn same pot, with more oil now, cook on medium heat green onions, onion, and bell peppers until tender. Then add garlic, ginger and chili powder. Cook, stirring constantly for 1-2 minutes. Add tomatoes, thyme, red pepper flakes, peanut butter, partly cooked chicken, and water. Stir well until the peanut butter is evenly mixed.\u003c/li\u003e\n\u003cli\u003eBring to a simmer and reduce to low heat. Let simmer for 30-40 minutes. Be very careful to not use too high of a heat setting or the peanut butter will burn to the bottom of the pan.\u003c/li\u003e\n\u003cli\u003eMeanwhile, cook the rice according to package directions.\u003c/li\u003e\n\u003cli\u003eServe stew over rice. Add salt to taste.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eFor peanut allergies, sunflower or almond spread works just as well. Just add a touch of raw sugar and salt to adjust the flavors.\u003c/li\u003e\n\u003cli\u003eI use 1/2 jar of peanut butter and it makes the recipe a bit thicker. For more liquid texture, use no more than 1/4 jar (maybe less).\u003c/li\u003e\n\u003c/ol\u003e","title":"African Chicken Peanut Stew"},{"content":"Ingredients 1 tbsp olive oil 4 lb pork shoulder (boneless) chopped into a 2 inch chunks 1 pineapple (ripe!, can sub cans drained well as well), chopped into small chunks. Use only HALF for instant pot. Save other half for toppings on tacos or whatever. 3 tsp dried oregano 1.5 tsp cumin 1 tsp garlic powder 1 tsp garlic salt 1 tsp chipotle powder 1.5 cups chicken stock 1/4 cup apple cider vinegar 1 7-oz can chipotles in adobo sauce 1 small white onion 3 garlic cloves Instructions In food processor mince the can of chipotles/sauce, onion, half the pineapple and garlic. Add minced ingredients and rest in first section to instant pot. Cook high pressure and heat for minimum of 1 hour (preferably 1.5 hours). Release pressure. Remove meat shred, then return to pot. Ready to serve with whatever (tacos, enchiladas, quesadillas, etc.) If making tacos, also grab for toppings:\nWhite onion diced small Batch cilantro Second half of the pineapple above diced small Tortillas Lime juice Hot salsa (optional) ","permalink":"https://wheelerworldkitchen.com/posts/al-pastor/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e4 lb pork shoulder (boneless) chopped into a 2 inch chunks\u003c/li\u003e\n\u003cli\u003e1 pineapple (ripe!, can sub cans drained well as well), chopped into small chunks.  Use only HALF for instant pot.  Save other half for toppings on tacos or whatever.\u003c/li\u003e\n\u003cli\u003e3 tsp dried oregano\u003c/li\u003e\n\u003cli\u003e1.5 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 tsp garlic powder\u003c/li\u003e\n\u003cli\u003e1 tsp garlic salt\u003c/li\u003e\n\u003cli\u003e1 tsp chipotle powder\u003c/li\u003e\n\u003cli\u003e1.5 cups chicken stock\u003c/li\u003e\n\u003cli\u003e1/4 cup apple cider vinegar\u003c/li\u003e\n\u003cli\u003e1 7-oz can chipotles in adobo sauce\u003c/li\u003e\n\u003cli\u003e1 small white onion\u003c/li\u003e\n\u003cli\u003e3 garlic cloves\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn food processor mince the can of chipotles/sauce, onion, half the pineapple and garlic.\u003c/li\u003e\n\u003cli\u003eAdd minced ingredients and rest in first section to instant pot.  Cook high pressure and heat for minimum of 1 hour (preferably 1.5 hours).\u003c/li\u003e\n\u003cli\u003eRelease pressure.\u003c/li\u003e\n\u003cli\u003eRemove meat shred, then return to pot.\u003c/li\u003e\n\u003cli\u003eReady to serve with whatever (tacos, enchiladas, quesadillas, etc.)\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eIf making tacos, also grab for toppings:\u003c/p\u003e","title":"Al Pastor (Pork with Hot and Sweet Flavor)"},{"content":"Ingredients 4 roma tomatoes 4-5 cloves garlic sliced 1 tsp dried oregano 4 cups broccoli florets ? red onion diced Olive oil 1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above) 2 cup shredded mozzarella or similar cheese Pizza dough recipe (this takes awhile to rise fair warning, start earlier in day) Instructions In toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them. Drizzle with olive oil and sprinkle with oregano. Bake for 30 minutes. This will yield them shrinking and becoming good topping size. Roast broccoli, onion and more oil in baking dish for 10 min. You can also pan fry if more convenient. Just get em tender. On your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area. Sprinkle 1/2 cup cheese - \u0026gt; add toppings - \u0026gt; rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.) BAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes. ","permalink":"https://wheelerworldkitchen.com/posts/amazing-pesto-tomato-broccoli-pizza/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e4 roma tomatoes\u003c/li\u003e\n\u003cli\u003e4-5 cloves garlic sliced\u003c/li\u003e\n\u003cli\u003e1 tsp dried oregano\u003c/li\u003e\n\u003cli\u003e4 cups broccoli florets\u003c/li\u003e\n\u003cli\u003e? red onion diced\u003c/li\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e1/4 cup prepared pesto (buying it is easier, but can make it with pesto recipe above)\u003c/li\u003e\n\u003cli\u003e2 cup shredded mozzarella or similar cheese\u003c/li\u003e\n\u003cli\u003ePizza dough recipe (this takes awhile to rise fair warning, start earlier in day)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn toaster oven at 450 F, spread oil on pan or use tinfoil, place tomato halves (deseeded) cut side up and place garlic evenly in them.  Drizzle with olive oil and sprinkle with oregano.  Bake for 30 minutes.  This will yield them shrinking and becoming good topping size.\u003c/li\u003e\n\u003cli\u003eRoast broccoli, onion and more oil in baking dish for 10 min.  You can also pan fry if more convenient.  Just get em tender.\u003c/li\u003e\n\u003cli\u003eOn your home made dough (or bought dough roll) fold the edges to make crust, and then pour/spread pesto over whole area.\u003c/li\u003e\n\u003cli\u003eSprinkle 1/2 cup cheese - \u0026gt; add toppings - \u0026gt; rest of cheese - more seasonings to taste (red pepper flakes, garlic salt, pepper, etc.)\u003c/li\u003e\n\u003cli\u003eBAke at 375 F for 20-30 minutes until the cheese on top just starts to brown (watch it) after 20 minutes.\u003c/li\u003e\n\u003c/ol\u003e","title":"Amazing Pesto, Tomato, Broccoli Pizza"},{"content":"Ingredients Main:\n4 tbsp butter 2-3 apples, gala preferably 3-4 cup flour 3-4 cup whole milk, can be almond and doesn\u0026rsquo;t make difference 1/2 tsp salt 1 tbsp sugar 4 eggs Cinnamon Topping:\n? cup sugar 2 tsp cinnamon Instructions Preheat oven to 400 F oven. Slice apples into 1/4 inch thick slices. Place butter into a 12\u0026quot; cast iron frying pan or dutch oven or whatever you go that can go in oven, and place in the oven to melt butter. In a bowl combine the flour, baking powder, sugar, salt, milk and eggs and whisk to combine. or place in a blender and pulse a few times to combine. Place the sliced apples into the bottom of the hot pan on top of the melted butter. Pour egg over apples. Work quickly so that the pan remains hot. Combine sugar and cinnamon and sprinkle over the top of the egg mixture evenly. Bake for 20-25 minutes until golden brown. ","permalink":"https://wheelerworldkitchen.com/posts/apple-dutch-baby/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMain:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 tbsp butter\u003c/li\u003e\n\u003cli\u003e2-3 apples, gala preferably\u003c/li\u003e\n\u003cli\u003e3-4 cup flour\u003c/li\u003e\n\u003cli\u003e3-4 cup whole milk, can be almond and doesn\u0026rsquo;t make difference\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tbsp sugar\u003c/li\u003e\n\u003cli\u003e4 eggs\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCinnamon Topping:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e? cup sugar\u003c/li\u003e\n\u003cli\u003e2 tsp cinnamon\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 400 F oven.\u003c/li\u003e\n\u003cli\u003eSlice apples into 1/4 inch thick slices.\u003c/li\u003e\n\u003cli\u003ePlace butter into a 12\u0026quot; cast iron frying pan or dutch oven or whatever you go that can go in oven, and place in the oven to melt butter.\u003c/li\u003e\n\u003cli\u003eIn a bowl combine the flour, baking powder, sugar, salt, milk and eggs and whisk to combine. or place in a blender and pulse a few times to combine.\u003c/li\u003e\n\u003cli\u003ePlace the sliced apples into the bottom of the hot pan on top of the melted butter. Pour egg over apples.\u003c/li\u003e\n\u003cli\u003eWork quickly so that the pan remains hot.\u003c/li\u003e\n\u003cli\u003eCombine sugar and cinnamon and sprinkle over the top of the egg mixture evenly.\u003c/li\u003e\n\u003cli\u003eBake for 20-25 minutes until golden brown.\u003c/li\u003e\n\u003c/ol\u003e","title":"Apple Dutch Baby"},{"content":"Ingredients Sauce:\n1/4 cup soy sauce 2 tsp grated lime zest 1/4 cup fresh lime juice 1/4 cup brown sugar 1/2 tsp minced jalapeño (or more), or chinese chili paste 2 tsp crushed or minced garlic Toppings:\n1/4 cup chopped basil 1/4 cup chopped fresh cilantro 1 cup roasted peanuts or almonds Main:\n1/4 cup vegetable oil 2 cups sliced scallions (cut into 1\u0026quot; pieces) 6 cups thinly sliced broccoli 2 cups chopped fresh tomatoes 2 tbsp grated ginger 8 oz rice stick noodles 1 tbsp dark sesame oil 4 large eggs, beaten Instructions Make the sauce, in a bowl whisk together sauce ingredients. Set sauce on the table Bring water to boil and cook noodles according to package directions Heat oil in wok or large skillet and saute scallions until soft. Stir in broccoli and cook for a few minutes until color deepens. Stir in the tomatoes and ginger and cover for about 7 minutes, or at least until broccoli is tender At same time, heat dark sesame oil in a skillet, pour in the beaten eggs and cook until the edges are set and then flip to cook the opposite side. Remove the eggs from the heat and slice into thin strips Serve each person a large bowl filled with a mix of noodles, topping and strips of fried egg. They, at the table, top with sauce, fresh herbs, and peanuts/almonds ","permalink":"https://wheelerworldkitchen.com/posts/asian-noodle-bowl/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSauce:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/4 cup soy sauce\u003c/li\u003e\n\u003cli\u003e2 tsp grated lime zest\u003c/li\u003e\n\u003cli\u003e1/4 cup fresh lime juice\u003c/li\u003e\n\u003cli\u003e1/4 cup brown sugar\u003c/li\u003e\n\u003cli\u003e1/2 tsp minced jalapeño (or more), or chinese chili paste\u003c/li\u003e\n\u003cli\u003e2 tsp crushed or minced garlic\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eToppings:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/4 cup chopped basil\u003c/li\u003e\n\u003cli\u003e1/4 cup chopped fresh cilantro\u003c/li\u003e\n\u003cli\u003e1 cup roasted peanuts or almonds\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMain:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/4 cup vegetable oil\u003c/li\u003e\n\u003cli\u003e2 cups sliced scallions (cut into 1\u0026quot; pieces)\u003c/li\u003e\n\u003cli\u003e6 cups thinly sliced broccoli\u003c/li\u003e\n\u003cli\u003e2 cups chopped fresh tomatoes\u003c/li\u003e\n\u003cli\u003e2 tbsp grated ginger\u003c/li\u003e\n\u003cli\u003e8 oz rice stick noodles\u003c/li\u003e\n\u003cli\u003e1 tbsp dark sesame oil\u003c/li\u003e\n\u003cli\u003e4 large eggs, beaten\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMake the sauce, in a bowl whisk together sauce ingredients. Set sauce on the table\u003c/li\u003e\n\u003cli\u003eBring water to boil and cook noodles according to package directions\u003c/li\u003e\n\u003cli\u003eHeat oil in wok or large skillet and saute scallions until soft. Stir in broccoli and cook for a few minutes until color deepens. Stir in the tomatoes and ginger and cover for about 7 minutes, or at least until broccoli is tender\u003c/li\u003e\n\u003cli\u003eAt same time, heat dark sesame oil in a skillet, pour in the beaten eggs and cook until the edges are set and then flip to cook the opposite side. Remove the eggs from the heat and slice into thin strips\u003c/li\u003e\n\u003cli\u003eServe each person a large bowl filled with a mix of noodles, topping and strips of fried egg. They, at the table, top with sauce, fresh herbs, and peanuts/almonds\u003c/li\u003e\n\u003c/ol\u003e","title":"Asian Noodle Bowl (Not Soup)"},{"content":"Ingredients Cheddar pastry:\n2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling:\n1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce:\n3 tbsp butter 1/4 cup all purpose white flour 1.5 cups warmed vegetable stock 1/2 tsp dijon mustard or similar 1/2 cup grated cheese, parmesan works Salt and pepper to taste Instructions Start with cheddar pastry. Use a food processor and briefly pulse the flour, salt, and butter until the mixture has lumps about the size of peas. Add cheddar and pulse a few times until the mixture resembles a coarse meal. Add the water, a tbsp at a time, pulsing briefly to incorporate. Press the dough into a ball. Wrap in waxed paper or plastic wrap and refrigerate until ready to roll out Make the filling. In a large saucepan or pot, warm oil on medium high and add leeks, bay leaves, thyme, sage and salt. Saute for ~3 minutes. Add green beans and the stock to simmer for 5 minutes. Add cabbage and squash and cook for another 8-10 minutes until the veggies are becoming tender. Add mushrooms and cook for another 3 minutes. Remove from heat and cover. The goal is to have barely tender veggies that will hold their shape in the baked pot pie Make the cheese sauce. In a small saucepan, melt the butter and whisk in the flour, whisking for a couple minutes to \u0026ldquo;cook\u0026rdquo; the flour and then continue whisking while slowly adding the vegetable stock and it thickens into a sauce. Add mustard and cheese and whisk until smooth. Stir the sauce into the vegetable filling and season with salt and pepper to taste. Pour this into a 9x13 in. baking dish Preheat the oven to 375°F On a lightly floured surface, roll out the dough to fit over the baking dish. Cut a few slits in the crust to allow steam to vent for a crisper crust. Place on top of the filling and trim the edges Bake for 40-50 minutes until the crust is golden. Let sit for 10 minutes prior to serving ","permalink":"https://wheelerworldkitchen.com/posts/autumn-pot-pie/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCheddar pastry:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups all purpose white flour\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e1/2 cup cold butter, diced\u003c/li\u003e\n\u003cli\u003e1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese)\u003c/li\u003e\n\u003cli\u003e4-5 tbsp ice water\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVegetable filling:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp vegetable oil\u003c/li\u003e\n\u003cli\u003e4 cups chopped leeks (use only white and light green parts of 2 medium leeks)\u003c/li\u003e\n\u003cli\u003e2 bay leaves\u003c/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c/li\u003e\n\u003cli\u003e1 tsp dried sage (or 1 tbsp fresh)\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e2 cups green beans (cut into 1 in. lengths)\u003c/li\u003e\n\u003cli\u003e3/4 cup vegetable stock\u003c/li\u003e\n\u003cli\u003e3 cups chopped green cabbage\u003c/li\u003e\n\u003cli\u003e3 cups cubed butternut squash\u003c/li\u003e\n\u003cli\u003e3 cups sliced mushrooms\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCheese Sauce:\u003c/strong\u003e\u003c/p\u003e","title":"Autumn Pot Pie (Christmas Veggie Pot Pie)"},{"content":"Ingredients 1 pound ground beef (leave out if making vegetarian) 1 russet potato diced small 2 cloves garlic 1 bell pepper diced small 1 poblano diced small 1-3 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 1 yellow onion diced small 1 tbsp vegetable oil 2 tbsp chili powder 2 tbsp cumin 2 tbsp black pepper 1 tbsp garlic salt One 20 oz can of sliced pineapple, only using the juice 1 can black beans, drained and rinsed well 1 can white beans, drained and rinsed well 1 can dark red beans, drained and rinsed well 1 can corn One 28 oz can whole peeled tomatoes Saltines, shredded cheese, and sour cream for serving Instructions In large pot, use oil and cook the ground beef over medium high heat. When about halfway (few minutes), add the potatoes, garlic, and jalapenos. When beef is nearly done (another 5 minutes or so), add the veggies and all the seasoning. Cook another couple minutes constantly stirring. Note: veggies do not need to be fully cooked at this point. Add juice from pineapple jar, but not the pineapple itself. (slices of pineapple are cook\u0026rsquo;s appetizer) Simmer 1 minute or so. Add rest of the cans, make sure to rinse the beans well. Bring to simmer, stir once and cook for 30 minutes. Serve with shredded cheese, saltines, and sour cream if you have them. ","permalink":"https://wheelerworldkitchen.com/posts/award-winning-chili-recipe/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound ground beef (leave out if making vegetarian)\u003c/li\u003e\n\u003cli\u003e1 russet potato diced small\u003c/li\u003e\n\u003cli\u003e2 cloves garlic\u003c/li\u003e\n\u003cli\u003e1 bell pepper diced small\u003c/li\u003e\n\u003cli\u003e1 poblano diced small\u003c/li\u003e\n\u003cli\u003e1-3 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended\u003c/li\u003e\n\u003cli\u003e1 yellow onion diced small\u003c/li\u003e\n\u003cli\u003e1 tbsp vegetable oil\u003c/li\u003e\n\u003cli\u003e2 tbsp chili powder\u003c/li\u003e\n\u003cli\u003e2 tbsp cumin\u003c/li\u003e\n\u003cli\u003e2 tbsp black pepper\u003c/li\u003e\n\u003cli\u003e1 tbsp garlic salt\u003c/li\u003e\n\u003cli\u003eOne 20 oz can of sliced pineapple, only using the juice\u003c/li\u003e\n\u003cli\u003e1 can black beans, drained and rinsed well\u003c/li\u003e\n\u003cli\u003e1 can white beans, drained and rinsed well\u003c/li\u003e\n\u003cli\u003e1 can dark red beans, drained and rinsed well\u003c/li\u003e\n\u003cli\u003e1 can corn\u003c/li\u003e\n\u003cli\u003eOne 28 oz can whole peeled tomatoes\u003c/li\u003e\n\u003cli\u003eSaltines, shredded cheese, and sour cream for serving\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn large pot, use oil and cook the ground beef over medium high heat.  When about halfway (few minutes), add the potatoes, garlic, and jalapenos.  When beef is nearly done (another 5 minutes or so), add the veggies and all the seasoning.  Cook another couple minutes constantly stirring.  Note: veggies do not need to be fully cooked at this point.\u003c/li\u003e\n\u003cli\u003eAdd juice from pineapple jar, but not the pineapple itself.  (slices of pineapple are cook\u0026rsquo;s appetizer)  Simmer 1 minute or so.\u003c/li\u003e\n\u003cli\u003eAdd rest of the cans, make sure to rinse the beans well.\u003c/li\u003e\n\u003cli\u003eBring to simmer, stir once and cook for 30 minutes.\u003c/li\u003e\n\u003cli\u003eServe with shredded cheese, saltines, and sour cream if you have them.\u003c/li\u003e\n\u003c/ol\u003e","title":"Award Winning Beef or Vegetarian Chili"},{"content":"Ingredients ? cup spicy ketchup with a little sriracha added in 2 tbsp brown sugar 2 tsp white vinegar 2 tsp Vegetable oil 1 med onion diced 3 garlic cloves minced 2 large eggs 1 tsp dried thyme 3 tsp salt 2 tsp black pepper 2 tsp garlic salt 2 tsp dijon mustard 2 tsp worcester sauce 1/2 tsp hot red pepper sauce (like sriracha or hotter) 1/2 cup milk 2 pounds ground meat (half beef and half pork (can be italian sausage too)) ? cup crushed saltine crackers ? cup minced parsley Package of thick cut bacon Instructions Mix glaze (first three ingredients) and set aside Cook onion and garlic until transparent. Mix rest of ingredients (except the bacon) in bowl well using your hands. Form that onto a greased baking sheet to a meatloaf shape. Cover with and wrap with bacon. Cover that with glaze mixture. Add more spicy ketchup as needed, Preheat and bake at 350 for 75 minutes or until cooked through completely. Serve. Serving side suggestions: mashed potatoes, greens (brussels, carrots, etc.), rice, gravy, etc. ","permalink":"https://wheelerworldkitchen.com/posts/bacon-wrapped-meatloaf-spicy-ketchup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e? cup spicy ketchup with a little sriracha added in\u003c/li\u003e\n\u003cli\u003e2 tbsp brown sugar\u003c/li\u003e\n\u003cli\u003e2 tsp white vinegar\u003c/li\u003e\n\u003cli\u003e2 tsp Vegetable oil\u003c/li\u003e\n\u003cli\u003e1 med onion diced\u003c/li\u003e\n\u003cli\u003e3 garlic cloves minced\u003c/li\u003e\n\u003cli\u003e2 large eggs\u003c/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c/li\u003e\n\u003cli\u003e3 tsp salt\u003c/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c/li\u003e\n\u003cli\u003e2 tsp garlic salt\u003c/li\u003e\n\u003cli\u003e2 tsp dijon mustard\u003c/li\u003e\n\u003cli\u003e2 tsp worcester sauce\u003c/li\u003e\n\u003cli\u003e1/2 tsp hot red pepper sauce (like sriracha or hotter)\u003c/li\u003e\n\u003cli\u003e1/2 cup milk\u003c/li\u003e\n\u003cli\u003e2 pounds ground meat (half beef and half pork (can be italian sausage too))\u003c/li\u003e\n\u003cli\u003e? cup crushed saltine crackers\u003c/li\u003e\n\u003cli\u003e? cup minced parsley\u003c/li\u003e\n\u003cli\u003ePackage of thick cut bacon\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMix glaze (first three ingredients) and set aside\u003c/li\u003e\n\u003cli\u003eCook onion and garlic until transparent.  Mix rest of ingredients (except the bacon) in bowl well using your hands.\u003c/li\u003e\n\u003cli\u003eForm that onto a greased baking sheet to a meatloaf shape.  Cover with and wrap with bacon.\u003c/li\u003e\n\u003cli\u003eCover that with glaze mixture.  Add more spicy ketchup as needed,\u003c/li\u003e\n\u003cli\u003ePreheat and bake at 350 for 75 minutes or until cooked through completely.\u003c/li\u003e\n\u003cli\u003eServe.  Serving side suggestions: mashed potatoes, greens (brussels, carrots, etc.), rice, gravy, etc.\u003c/li\u003e\n\u003c/ol\u003e","title":"Bacon Wrapped Meatloaf with Spicy Ketchup"},{"content":"Ingredients Cheese sauce:\n1/2 cup butter 1/2 cup all purpose flour 1 quart milk, warm 1/4 tsp ground nutmeg 1 tbsp dijon or other fancy mustard 1 tsp salt or more to taste 1 tsp black pepper or more to taste 2 cups shredded parmesan cheese (the good stuff NOT the powder) Vegetables and Pasta:\n2 tbsp olive oil 2 cups chopped onions 5 garlic cloves, minced 2 tbsp white wine 1 medium head cauliflower, cut into florets 1 tsp salt or more to taste 3 cups chopped tomatoes 1/2 cup fresh basil (or more if you have it) 3 tbsp lemon juice 1 pound chunky pasta (penne is the easy choice) 2 cups shredded mozzarella cheese Instructions Cheese sauce: melt butter in a heavy saucepan on medium heat. Whisk in flour and cook, stirring constantly, for a couple minutes. Stir in warmed milk, whisking constantly for some time until sauce thickens. Stir in rest of the sauce ingredients and remove from heat. Set aside. Cook pasta according to package ingredients. Set aside, after draining in pot. Keep it in the pot; that will be used to mix things at the end. In a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent. Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender. Stir in tomatoes, basil, and lemon juice and remove from heat. Preheat oven to 375 F. Oil a 13x9x2 in. pan (or deeper pan). In large pasta pot, combine everything except only half of mozzarella. Add salt and pepper to taste. Put this in pan and then top with rest of mozzarella. Bake, covered, for 20 minutes. Bake uncovered for 20-25 minutes, until bubbling and golden on top. ","permalink":"https://wheelerworldkitchen.com/posts/baked-pasta-al-cavolfiore/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCheese sauce:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 cup butter\u003c/li\u003e\n\u003cli\u003e1/2 cup all purpose flour\u003c/li\u003e\n\u003cli\u003e1 quart milk, warm\u003c/li\u003e\n\u003cli\u003e1/4 tsp ground nutmeg\u003c/li\u003e\n\u003cli\u003e1 tbsp dijon or other fancy mustard\u003c/li\u003e\n\u003cli\u003e1 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper or more to taste\u003c/li\u003e\n\u003cli\u003e2 cups shredded parmesan cheese (the good stuff NOT the powder)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVegetables and Pasta:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e2 cups chopped onions\u003c/li\u003e\n\u003cli\u003e5 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e2 tbsp white wine\u003c/li\u003e\n\u003cli\u003e1 medium head cauliflower, cut into florets\u003c/li\u003e\n\u003cli\u003e1 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e3 cups chopped tomatoes\u003c/li\u003e\n\u003cli\u003e1/2 cup fresh basil (or more if you have it)\u003c/li\u003e\n\u003cli\u003e3 tbsp lemon juice\u003c/li\u003e\n\u003cli\u003e1 pound chunky pasta (penne is the easy choice)\u003c/li\u003e\n\u003cli\u003e2 cups shredded mozzarella cheese\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCheese sauce: melt butter in a heavy saucepan on medium heat.  Whisk in flour and cook, stirring constantly, for a couple minutes.  Stir in warmed milk, whisking constantly for some time until sauce thickens.  Stir in rest of the sauce ingredients and remove from heat.  Set aside.\u003c/li\u003e\n\u003cli\u003eCook pasta according to package ingredients.  Set aside, after draining in pot.  Keep it in the pot; that will be used to mix things at the end.\u003c/li\u003e\n\u003cli\u003eIn a large pot on medium heat, add onions, garlic and cook covered, stirring often, until the onions are translucent.  Add wine, cauliflower, and salt, cover and cook, stirring often, until cauliflower is tender.  Stir in tomatoes, basil, and lemon juice and remove from heat.\u003c/li\u003e\n\u003cli\u003ePreheat oven to 375 F.  Oil a 13x9x2 in. pan (or deeper pan).\u003c/li\u003e\n\u003cli\u003eIn large pasta pot, combine everything except only half of mozzarella.  Add salt and pepper to taste.  Put this in pan and then top with rest of mozzarella.\u003c/li\u003e\n\u003cli\u003eBake, covered, for 20 minutes.\u003c/li\u003e\n\u003cli\u003eBake uncovered for 20-25 minutes, until bubbling and golden on top.\u003c/li\u003e\n\u003c/ol\u003e","title":"Baked Pasta Al Cavolfiore"},{"content":"Ingredients 1 cup sugar (white is fine) 1/2 cup all purpose flour 1/2 tsp salt 2 cups milk (whole preferred) 1 tsp vanilla extract 1 tbsp butter 4 large egg yolks Box of vanilla wafers 4-5 ripe bananas 4 egg whites, at room temp 5 tbsp sugar 1/4 tsp cream of tartar 1/2 tsp vanilla extract Instructions Preheat the oven to 375°F and line the bottom of a 9x9 in. baking pan with vanilla wafers Peel and slice the bananas into 0.5 in. rounds. Cover banana slices with plastic wrap to keep from darkening and quickly make pudding Combine sugar, flour and salt in a bowl and stir well. Mash out any lumps In a heavy saucepan, beat egg yolks well. Make medium heat, slowly add flour, milk and vanilla mixture to the egg yolks, stirring constantly. Bring to a gentle boil and when it begins to thicken add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency (be careful to barely have enough heat to boil but not scorch the bottom) Remove from heat Place a layer of banana slices on top of vanilla wafers. Pour half the pudding over it. Put down another layer of vanilla wafers with another following layer of banana slices and cover with remaining pudding Beat the egg whites at high speed (use electric stirrer) until they form soft peaks. Add cream of tartar. At high speed, gradually add the sugar, a tbsp at a time and beat until stiff peaks form. Fold the vanilla into the meringue and spread the meringue over the pudding, sealing it at the sides of the dish Bake for 12-15 minutes until meringue browns ","permalink":"https://wheelerworldkitchen.com/posts/banana-pudding/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup sugar (white is fine)\u003c/li\u003e\n\u003cli\u003e1/2 cup all purpose flour\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e2 cups milk (whole preferred)\u003c/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e1 tbsp butter\u003c/li\u003e\n\u003cli\u003e4 large egg yolks\u003c/li\u003e\n\u003cli\u003eBox of vanilla wafers\u003c/li\u003e\n\u003cli\u003e4-5 ripe bananas\u003c/li\u003e\n\u003cli\u003e4 egg whites, at room temp\u003c/li\u003e\n\u003cli\u003e5 tbsp sugar\u003c/li\u003e\n\u003cli\u003e1/4 tsp cream of tartar\u003c/li\u003e\n\u003cli\u003e1/2 tsp vanilla extract\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat the oven to 375°F and line the bottom of a 9x9 in. baking pan with vanilla wafers\u003c/li\u003e\n\u003cli\u003ePeel and slice the bananas into 0.5 in. rounds. Cover banana slices with plastic wrap to keep from darkening and quickly make pudding\u003c/li\u003e\n\u003cli\u003eCombine sugar, flour and salt in a bowl and stir well. Mash out any lumps\u003c/li\u003e\n\u003cli\u003eIn a heavy saucepan, beat egg yolks well. Make medium heat, slowly add flour, milk and vanilla mixture to the egg yolks, stirring constantly. Bring to a gentle boil and when it begins to thicken add the butter, continuing to stir. Keep boiling and stirring until the mixture reaches a nice pudding consistency (be careful to barely have enough heat to boil but not scorch the bottom)\u003c/li\u003e\n\u003cli\u003eRemove from heat\u003c/li\u003e\n\u003cli\u003ePlace a layer of banana slices on top of vanilla wafers. Pour half the pudding over it. Put down another layer of vanilla wafers with another following layer of banana slices and cover with remaining pudding\u003c/li\u003e\n\u003cli\u003eBeat the egg whites at high speed (use electric stirrer) until they form soft peaks. Add cream of tartar. At high speed, gradually add the sugar, a tbsp at a time and beat until stiff peaks form. Fold the vanilla into the meringue and spread the meringue over the pudding, sealing it at the sides of the dish\u003c/li\u003e\n\u003cli\u003eBake for 12-15 minutes until meringue browns\u003c/li\u003e\n\u003c/ol\u003e","title":"Banana Pudding"},{"content":"Ingredients 1 package beer brauts (1 lb or more) 4 tbsp butter 1 med yellow onion, thinly sliced 4 tsp flour 1 bottle guinness (11 0z) 1 can beef broth (or any broth) 1 tbsp dijon mustard 1 tbsp worcestershire sauce 2 tbsp brown sugar 1 tsp salt Ground pepper to taste Mashed potatoes from 1-2 pounds of taters Dealers choice on your recipe here. Use butter! Instructions Cook sausage as you want. Recommended to do on grill or frying pan covered. Gravy: in large skillet, over medium high heat, cook and stir onions in butter for about 20 minutes until carmelized. Add flour, cook and stir for a few minutes until golden brown. Add guinness, broth, dijon, worcester, sugar, salt, and pepper. Reduce heat and simmer for 15-20 minutes until thickened. Assemble: bangers + mash + gravy Optional, cook chicken thighs or legs same way as brauts and it becomes bangers, flappers and mash ","permalink":"https://wheelerworldkitchen.com/posts/bangers-and-mash/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 package beer brauts (1 lb or more)\u003c/li\u003e\n\u003cli\u003e4 tbsp butter\u003c/li\u003e\n\u003cli\u003e1 med yellow onion, thinly sliced\u003c/li\u003e\n\u003cli\u003e4 tsp flour\u003c/li\u003e\n\u003cli\u003e1 bottle guinness (11 0z)\u003c/li\u003e\n\u003cli\u003e1 can beef broth (or any broth)\u003c/li\u003e\n\u003cli\u003e1 tbsp dijon mustard\u003c/li\u003e\n\u003cli\u003e1 tbsp worcestershire sauce\u003c/li\u003e\n\u003cli\u003e2 tbsp brown sugar\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003eGround pepper to taste\u003c/li\u003e\n\u003cli\u003eMashed potatoes from 1-2 pounds of taters\u003c/li\u003e\n\u003cli\u003eDealers choice on your recipe here.  Use butter!\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook sausage as you want.  Recommended to do on grill or frying pan covered.\u003c/li\u003e\n\u003cli\u003eGravy: in large skillet, over medium high heat, cook and stir onions in butter for about 20 minutes until carmelized.\u003c/li\u003e\n\u003cli\u003eAdd flour, cook and stir for a few minutes until golden brown.\u003c/li\u003e\n\u003cli\u003eAdd guinness, broth, dijon, worcester, sugar, salt, and pepper.  Reduce heat and simmer for 15-20 minutes until thickened.\u003c/li\u003e\n\u003cli\u003eAssemble: bangers + mash + gravy\u003c/li\u003e\n\u003cli\u003eOptional, cook chicken thighs or legs same way as brauts and it becomes bangers, flappers and mash\u003c/li\u003e\n\u003c/ol\u003e","title":"Bangers and Mash with Guinness Gravy"},{"content":"Ingredients 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good. ","permalink":"https://wheelerworldkitchen.com/posts/beef-stew-recipe/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 pound stew meat\u003c/li\u003e\n\u003cli\u003e2 tbsp vegetable oil\u003c/li\u003e\n\u003cli\u003e2 tbsp black ground pepper\u003c/li\u003e\n\u003cli\u003e2 tbsp garlic salt\u003c/li\u003e\n\u003cli\u003e3 tbsp Worchester sauce\u003c/li\u003e\n\u003cli\u003e2 cups water\u003c/li\u003e\n\u003cli\u003e2 large russet potato diced small\u003c/li\u003e\n\u003cli\u003e3 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 bell pepper diced small\u003c/li\u003e\n\u003cli\u003e1 poblano diced small\u003c/li\u003e\n\u003cli\u003e1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended\u003c/li\u003e\n\u003cli\u003e2 yellow onion diced small\u003c/li\u003e\n\u003cli\u003e1 container of sliced mushrooms\u003c/li\u003e\n\u003cli\u003e1 stalk of celery, diced\u003c/li\u003e\n\u003cli\u003e3-5 cups water (dependent on soupiness desired)\u003c/li\u003e\n\u003cli\u003e1 can corn\u003c/li\u003e\n\u003cli\u003e1 can okra\u003c/li\u003e\n\u003cli\u003eSaltines and shredded cheese for serving\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn large pot, use oil and cook the beef over medium high heat.  Add Worchester, pepper, garlic salt and minced garlic.  After seared, add a few cups of water and bring to simmer.  Lower heat to low, cook with lid on for 1 hour.  Check occasionally and add more water if it has boiled off.\u003c/li\u003e\n\u003cli\u003eAdd all the veggies.  Add more pepper and salt to taste.\u003c/li\u003e\n\u003cli\u003eAdd water as needed (depending on soupiness desired) and all canned ingredients.\u003c/li\u003e\n\u003cli\u003eBring to simmer, set to medium low heat, stir once and cook for 45 minutes.\u003c/li\u003e\n\u003cli\u003eServe with shredded cheese and saltines if you have them.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eGround beef can be substituted for stew meat.  Dramatically lowers the needed cook time and frankly tastes just as good.\u003c/li\u003e\n\u003c/ol\u003e","title":"Beef Stew"},{"content":"Ingredients Leftover birria broth (think 2 cups per serving) Any birria meat Optional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients. Noodles (rice noodles, ramen noodles, other asian noodles) Instructions Heat broth up in appropriately sized pan for how many servings you are making. Add noodles and cook to package directions. Add meat if using. Serve and place other toppings in bowls at table. Note: it only works to add things at table if the broth is very hot and doesn\u0026rsquo;t have any issue handling room temperature things being thrown in. Thus, serve immediately after noodles finish. ","permalink":"https://wheelerworldkitchen.com/posts/birria-ramen/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLeftover birria broth (think 2 cups per serving)\u003c/li\u003e\n\u003cli\u003eAny birria meat\u003c/li\u003e\n\u003cli\u003eOptional additions: diced onion, green onion sliced, boiled eggs, other typical ramen ingredients.\u003c/li\u003e\n\u003cli\u003eNoodles (rice noodles, ramen noodles, other asian noodles)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat broth up in appropriately sized pan for how many servings you are making.  Add noodles and cook to package directions.  Add meat if using.\u003c/li\u003e\n\u003cli\u003eServe and place other toppings in bowls at table.  Note: it only works to add things at table if the broth is very hot and doesn\u0026rsquo;t have any issue handling room temperature things being thrown in.  Thus, serve immediately after noodles finish.\u003c/li\u003e\n\u003c/ol\u003e","title":"Birria Ramen with Leftover Birria Broth"},{"content":"Ingredients Burger:\n1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings:\nTypical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well. ","permalink":"https://wheelerworldkitchen.com/posts/black-bean-quinoa-burger-recipe/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBurger:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/3 cup quinoa (cook according to package instructions)\u003c/li\u003e\n\u003cli\u003e1 can black beans (drained and rinsed well)\u003c/li\u003e\n\u003cli\u003e1/2 cup bread crumbs\u003c/li\u003e\n\u003cli\u003eHalf bell pepper (any color)\u003c/li\u003e\n\u003cli\u003e1 large egg\u003c/li\u003e\n\u003cli\u003e1/4 onion (yellow or red)\u003c/li\u003e\n\u003cli\u003e1-2 large cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1 jalapeno (optional)\u003c/li\u003e\n\u003cli\u003e1.5 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 tsp salt (or more to taste)\u003c/li\u003e\n\u003cli\u003e1 teaspoon cholula or hot sauce\u003c/li\u003e\n\u003cli\u003e3 tablespoons olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eToppings:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eTypical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc.\u003c/li\u003e\n\u003cli\u003eAir fried onion rings are a nice touch and adds crunch\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook Quinoa according to package instructions\u003c/li\u003e\n\u003cli\u003eUse food processor (or mince really well) bell pepper, jalapeno, and onion\u003c/li\u003e\n\u003cli\u003eAfter steps 1 and 2, mix all burger ingredients together.  Should holdl together in your hand and be moist.  Only add minimal water if it feels too dry.  Use a fork and smash all the beans to make them more paste like.  Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better).\u003c/li\u003e\n\u003cli\u003ePrep skillet with olive oil and heat up.  Reduce heat to medium or medium low and lay 4 patties.\u003c/li\u003e\n\u003cli\u003eCook on one side until patties are somewhat firmer together (~10 minutes or so).  Be patient and if you flip too early you will have crumbles!!!  If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so.  After cooking both sides should be very brown/black and stay together reasonably well.\u003c/li\u003e\n\u003c/ol\u003e","title":"Black Bean and Quinoa Burger"},{"content":"Ingredients 1 loaf stale french bread (doesn\u0026rsquo;t have to be stale) 1 quart (4 cups) milk 10 tbsp sweet butter, softened to room temp 4 eggs 1.5 cups granulated sugar 2 tbsp vanilla 1 cup raisins 1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper) 4 tbsp whiskey or more if you want Instructions Crumble bread into a large bowl and pour milk over it. Let stand for 1 hour Preheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less) In another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins Pour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp Sauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine) Cut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling ","permalink":"https://wheelerworldkitchen.com/posts/bread-pudding/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 loaf stale french bread (doesn\u0026rsquo;t have to be stale)\u003c/li\u003e\n\u003cli\u003e1 quart (4 cups) milk\u003c/li\u003e\n\u003cli\u003e10 tbsp sweet butter, softened to room temp\u003c/li\u003e\n\u003cli\u003e4 eggs\u003c/li\u003e\n\u003cli\u003e1.5 cups granulated sugar\u003c/li\u003e\n\u003cli\u003e2 tbsp vanilla\u003c/li\u003e\n\u003cli\u003e1 cup raisins\u003c/li\u003e\n\u003cli\u003e1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper)\u003c/li\u003e\n\u003cli\u003e4 tbsp whiskey or more if you want\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCrumble bread into a large bowl and pour milk over it. Let stand for 1 hour\u003c/li\u003e\n\u003cli\u003ePreheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less)\u003c/li\u003e\n\u003cli\u003eIn another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins\u003c/li\u003e\n\u003cli\u003ePour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp\u003c/li\u003e\n\u003cli\u003eSauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine)\u003c/li\u003e\n\u003cli\u003eCut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling\u003c/li\u003e\n\u003c/ol\u003e","title":"Bread Pudding"},{"content":"Ingredients 1 lb pork breakfast sausage 1 tsp black pepper 2 tbsp flour 2.25 cups milk 1 tsp apple cider vinegar 12 oz shredded mozzarella 2 tbsp dried sage Salt to taste 2 pounds pizza dough for one big pizza (see recipe) 1/4 cup sliced onion 4 eggs Any other optional toppings: jalapeno slices, diced bell pepper, etc. You can remove some of the meat and sub with veggies. Instructions Cook the sausage in a skillet until browned and fully cooked on med-high heat. Scoop out half of it for pizza toppings later and leave the remaining half in the pan. Stir in flour and black pepper and cook for 2 minutes stirring. Stir the milk into the pan. This should bubble up and thicken quick, ~2 minutes. Remove from heat once gravy is thickened. Add the vinegar and salt. Preheat oven to 500 F Prep a pizza tray with oil and/or corn starch so pizza doesn\u0026rsquo;t stick. Spread out dough making a nice pizza and place on tray. Add the gravy to pizza evenly. Layer mozzarella, sausage, sage, onion and rest of optional toppings. Crack eggs and plop them evenly spaced on top of the pizza. Bake in preheated oven for 8-10 minutes until crust is browned and cheese is melted. Eggs may look uncooked by appearance but they will be firm. ","permalink":"https://wheelerworldkitchen.com/posts/breakfast-pizza/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb pork breakfast sausage\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003e2 tbsp flour\u003c/li\u003e\n\u003cli\u003e2.25 cups milk\u003c/li\u003e\n\u003cli\u003e1 tsp apple cider vinegar\u003c/li\u003e\n\u003cli\u003e12 oz shredded mozzarella\u003c/li\u003e\n\u003cli\u003e2 tbsp dried sage\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003cli\u003e2 pounds pizza dough for one big pizza (see recipe)\u003c/li\u003e\n\u003cli\u003e1/4 cup sliced onion\u003c/li\u003e\n\u003cli\u003e4 eggs\u003c/li\u003e\n\u003cli\u003eAny other optional toppings:  jalapeno slices, diced bell pepper, etc.  You can remove some of the meat and sub with veggies.\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook the sausage in a skillet until browned and fully cooked on med-high heat.  Scoop out half of it for pizza toppings later and leave the remaining half in the pan.\u003c/li\u003e\n\u003cli\u003eStir in flour and black pepper and cook for 2 minutes stirring.\u003c/li\u003e\n\u003cli\u003eStir the milk into the pan.  This should bubble up and thicken quick, ~2 minutes.\u003c/li\u003e\n\u003cli\u003eRemove from heat once gravy is thickened.  Add the vinegar and salt.\u003c/li\u003e\n\u003cli\u003ePreheat oven to 500 F\u003c/li\u003e\n\u003cli\u003ePrep a pizza tray with oil and/or corn starch so pizza doesn\u0026rsquo;t stick.\u003c/li\u003e\n\u003cli\u003eSpread out dough making a nice pizza and place on tray.  Add the gravy to pizza evenly.  Layer mozzarella,  sausage, sage, onion and rest of optional toppings.\u003c/li\u003e\n\u003cli\u003eCrack eggs and plop them evenly spaced on top of the pizza.\u003c/li\u003e\n\u003cli\u003eBake in preheated oven for 8-10 minutes until crust is browned and cheese is melted.  Eggs may look uncooked by appearance but they will be firm.\u003c/li\u003e\n\u003c/ol\u003e","title":"Breakfast Pizza"},{"content":"Ingredients 2 cups canned chicken or diced rotisserie\n? cup buffalo sauce\n? cup greek yogurt\n2 tbsp mayo\n1 tbsp ranch seasoning\n1/2 cup celery diced\n1/2 cup red onion diced\n1/4 cup green onion sliced\n2 tbsp feta\nSalt and pepper to taste\nCottage cheese\nInstructions Mix together all but cottage cheese. Mix that at serving. Serve with bread for sandwiches or crackers for chips and dip. Tastes absorb and mix better with time. Refrigerate after mixing. ","permalink":"https://wheelerworldkitchen.com/posts/buffalo-chicken-salad/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2 cups canned chicken or diced rotisserie\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e? cup buffalo sauce\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e? cup greek yogurt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp mayo\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp ranch seasoning\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 cup celery diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 cup red onion diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 cup green onion sliced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp feta\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and pepper to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eCottage cheese\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMix together all but cottage cheese.  Mix that at serving.\u003c/li\u003e\n\u003cli\u003eServe with bread for sandwiches or crackers for chips and dip.\u003c/li\u003e\n\u003cli\u003eTastes absorb and mix better with time.  Refrigerate after mixing.\u003c/li\u003e\n\u003c/ol\u003e","title":"Buffalo Chicken Salad"},{"content":"Ingredients Fish:\n5 white fish (cod or anything) filets thawed Oil All seasonings below sprinkled on top Touch of lime juice on all Pasta Stuff:\n0.6 lb pasta, preferably short pasta (cook according to package directions)\n3 cups of veggies, dealer\u0026rsquo;s choice (ex: zucchini, onion, asparagus diced small, etc.)\n0.5 cup parmesan cheese (the hard, good kind)\n2 tbsp butter\n? cup wine\nFew tbsp olive oil\n4 oz can green chilis\n5 cloves garlic minced\nSpices: black pepper, garlic salt, cayenne, touch sriracha, italian seasonings\nOn the side at the table\nMore parmesan if you want it. Instructions Thaw fish, season and bake at 400 for 15 minutes or until easily flaked. Do not overcook. Pan fry veggies, garlic, green chilis with olive oil and butter until mostly soft. Add seasonings, dealer choice on quantity. Add wine, parmesan, cover and cook for 5-10 minutes. Add cooked pasta, stir well, cover and turn off heat. Serve pasta in a pasta bowl and top with a filet or two. Add additional parmesan as desired. ","permalink":"https://wheelerworldkitchen.com/posts/butter-wine-pasta-fish-veggies/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eFish:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 white fish (cod or anything) filets thawed\u003c/li\u003e\n\u003cli\u003eOil\u003c/li\u003e\n\u003cli\u003eAll seasonings below sprinkled on top\u003c/li\u003e\n\u003cli\u003eTouch of lime juice on all\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003ePasta Stuff:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e0.6 lb pasta, preferably short pasta (cook according to package directions)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 cups of veggies, dealer\u0026rsquo;s choice (ex: zucchini, onion, asparagus diced small, etc.)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e0.5 cup parmesan cheese (the hard, good kind)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp butter\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e? cup wine\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eFew tbsp olive oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 oz can green chilis\u003c/p\u003e","title":"Butter Wine Pasta with White Fish Filets \u0026 Veggies"},{"content":"Ingredients 2 cups whole milk 3 tbl cornstarch 7/8 cup dark brown sugar 2 large eggs 1/2 tsp salt 1 cup heavy cream 4 tbl unsalted butter 1/8 cup scotch whiskey (or any whiskey works well too) 6 ounces bittersweet chocolate finely chopped Instructions In medium bowl, whisk 1/2 cup of milk with the cornstarch, sugar, eggs and salt. In large saucepan, cook remaining amount of milk with the heavy cream over medium heat until a skin forms on the surface (\u0026gt;a few minutes). Slowly whisk both together in the saucepan, reduce to medium low heat, and whisk fast/constantly until the pudding thickens and just begins to boil (~5 minutes or more). Remove from heat and whisk in the butter and scotch. Spoon the pudding into 6 ounce glasses or jars and refrigerate until set, minimum of 4 hours (preferably overnight). See notes. Meanwhile, to make the scribbles: line a baking sheet with parchment paper (or equivalent). Heat the chocolate in a bowl in the microwave until mostly melted. Stir to mix all together until smooth. Place chocolate in a small Ziploc bag and cut a very small amount from the bottom corner. Squeeze chocolate out onto baking sheet into fun shapes (best to keep each bite 1x2 inches in size, for best dipping). Let set in the fridge for 30 minutes or more. Serve the pudding with 1 or 2 scribbles dipped in the top. One short burst of whip cream on top is nice. Notes Do not short change the pudding mixture set time. This pudding can keep for days so don\u0026rsquo;t be afraid to make in the morning or the day before. Whisking well is very important. It is super easy for the pudding to come out lumpy if not enough stirring. ","permalink":"https://wheelerworldkitchen.com/posts/butterscotch-pudding/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups whole milk\u003c/li\u003e\n\u003cli\u003e3 tbl cornstarch\u003c/li\u003e\n\u003cli\u003e7/8 cup dark brown sugar\u003c/li\u003e\n\u003cli\u003e2 large eggs\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e1 cup heavy cream\u003c/li\u003e\n\u003cli\u003e4 tbl unsalted butter\u003c/li\u003e\n\u003cli\u003e1/8 cup scotch whiskey (or any whiskey works well too)\u003c/li\u003e\n\u003cli\u003e6 ounces bittersweet chocolate finely chopped\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn medium bowl, whisk 1/2 cup of milk with the cornstarch, sugar, eggs and salt.\u003c/li\u003e\n\u003cli\u003eIn large saucepan, cook remaining amount of milk with the heavy cream over medium heat until a skin forms on the surface (\u0026gt;a few minutes).\u003c/li\u003e\n\u003cli\u003eSlowly whisk both together in the saucepan, reduce to medium low heat, and whisk fast/constantly until the pudding thickens and just begins to boil (~5 minutes or more).  Remove from heat and whisk in the butter and scotch.\u003c/li\u003e\n\u003cli\u003eSpoon the pudding into 6 ounce glasses or jars and refrigerate until set, minimum of 4 hours (preferably overnight).  See notes.\u003c/li\u003e\n\u003cli\u003eMeanwhile, to make the scribbles: line a baking sheet with parchment paper (or equivalent).  Heat the chocolate in a bowl in the microwave until mostly melted.  Stir to mix all together until smooth.  Place chocolate in a small Ziploc bag and cut a very small amount from the bottom corner.  Squeeze chocolate out onto baking sheet into fun shapes (best to keep each bite 1x2 inches in size, for best dipping).  Let set in the fridge for 30 minutes or more.\u003c/li\u003e\n\u003cli\u003eServe the pudding with 1 or 2 scribbles dipped in the top.  One short burst of whip cream on top is nice.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eDo not short change the pudding mixture set time.  This pudding can keep for days so don\u0026rsquo;t be afraid to make in the morning or the day before.\u003c/li\u003e\n\u003cli\u003eWhisking well is very important.  It is super easy for the pudding to come out lumpy if not enough stirring.\u003c/li\u003e\n\u003c/ol\u003e","title":"Butterscotch Pudding with Chocolate Scribbles"},{"content":"Ingredients 1 9\u0026quot; pound dough flattened 1.5 cups milk (almond, whole, or whatever) 2 tsp cajun seasoning 3 tbsp butter (or less) 1 green bell pepper diced 1 onion diced 3-4 tbsp all purpose flour (vary depending on thickness desired) 2 cups chicken broth (or water) 1 lb red potatoes (or any color) diced small 1 whole rotisserie chicken shredded well (can substitute 1 lb cooked sausage) 2 diced and seeded jalapenos Salt and pepper to taste (min 1 tsp each) Instructions Put pie dough on baking sheet, brush on some milk, sprinkly just a little bit of cajun seasoning (this is not included in amount above) and bake at 400 F for 15-20 min until crispy and golden brown. Melt butter in large skillet and cook onion and bell pepper until softened. Add cajun seasoning and flour. Stir and cook flour until raw flavor is gone (1 minute or so). Add milk and chicken broth and stir well. Add potatoes and chicken and jalapenos. Bring to simmer and cook 20 min minimum. Add water if you want it thinner. Serve in bowl and cut a slice out of the pie crust to dip in the top per serving (the pie crust makes 4 servings ideally) ","permalink":"https://wheelerworldkitchen.com/posts/cajun-pot-pie/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 9\u0026quot; pound dough flattened\u003c/li\u003e\n\u003cli\u003e1.5 cups milk (almond, whole, or whatever)\u003c/li\u003e\n\u003cli\u003e2 tsp cajun seasoning\u003c/li\u003e\n\u003cli\u003e3 tbsp butter (or less)\u003c/li\u003e\n\u003cli\u003e1 green bell pepper diced\u003c/li\u003e\n\u003cli\u003e1 onion diced\u003c/li\u003e\n\u003cli\u003e3-4 tbsp all purpose flour (vary depending on thickness desired)\u003c/li\u003e\n\u003cli\u003e2 cups chicken broth (or water)\u003c/li\u003e\n\u003cli\u003e1 lb red potatoes (or any color) diced small\u003c/li\u003e\n\u003cli\u003e1 whole rotisserie chicken shredded well (can substitute 1 lb cooked sausage)\u003c/li\u003e\n\u003cli\u003e2 diced and seeded jalapenos\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste (min 1 tsp each)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut pie dough on baking sheet, brush on some milk, sprinkly just a little bit of cajun seasoning (this is not included in amount above) and bake at 400 F for 15-20 min until crispy and golden brown.\u003c/li\u003e\n\u003cli\u003eMelt butter in large skillet and cook onion and bell pepper until softened.  Add cajun seasoning and flour.  Stir and cook flour until raw flavor is gone (1 minute or so).\u003c/li\u003e\n\u003cli\u003eAdd milk and chicken broth and stir well.  Add potatoes and chicken and jalapenos.\u003c/li\u003e\n\u003cli\u003eBring to simmer and cook 20 min minimum.\u003c/li\u003e\n\u003cli\u003eAdd water if you want it thinner.\u003c/li\u003e\n\u003cli\u003eServe in bowl and cut a slice out of the pie crust to dip in the top per serving (the pie crust makes 4 servings ideally)\u003c/li\u003e\n\u003c/ol\u003e","title":"Cajun Pot Pie"},{"content":"Ingredients Ingredients (scale how you need):\n5 tbsp paprika 3 tbsp salt 2 tbsp onion powder 2 tbsp garlic powder 2 tbsp dried oregano 2 tbsp dried basil 1 tbsp dried thyme 2 tbsp black pepper 1 tbsp cayenne pepper ","permalink":"https://wheelerworldkitchen.com/posts/cajun-seasoning/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eIngredients (scale how you need):\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e5 tbsp paprika\u003c/li\u003e\n\u003cli\u003e3 tbsp salt\u003c/li\u003e\n\u003cli\u003e2 tbsp onion powder\u003c/li\u003e\n\u003cli\u003e2 tbsp garlic powder\u003c/li\u003e\n\u003cli\u003e2 tbsp dried oregano\u003c/li\u003e\n\u003cli\u003e2 tbsp dried basil\u003c/li\u003e\n\u003cli\u003e1 tbsp dried thyme\u003c/li\u003e\n\u003cli\u003e2 tbsp black pepper\u003c/li\u003e\n\u003cli\u003e1 tbsp cayenne pepper\u003c/li\u003e\n\u003c/ul\u003e","title":"Cajun Seasoning"},{"content":" example using the carnitas to make tacos! Ingredients 1 tbsp olive oil 4 lb pork shoulder (doesn\u0026rsquo;t matter if has bone or not, preferably not though for more meat) 3 tsp salt or more to taste 2 tsp black pepper or more to taste 1 large onion diced 1 jalapeno diced (do NOT remove the seeds, toss it all in) 5 cloves garlic minced 3/4 cup juice from squeezed oranges (just buy a couple oranges and squeeze them well) 1.5 tbsp dried oregano 2 tsp ground cumin 2 tbsp olive oil 1 cup water Instructions Put all the ingredients in an instant pot (oil and water then meat then rest of ingredients) High heat and pressure for minimum 1 hour. 1.5 hours total though is better and makes it a bit easier to shred Serve with whatever meal (tacos, enchiladas, quesadillas, etc.). This recipe is only how to make the carnitas themselves; please reference one of the other taco recipes in this book for more ideas how to use the carnitas ","permalink":"https://wheelerworldkitchen.com/posts/carnitas-mexican-shredded-pork/","summary":"\u003ch2 id=\"tacos\"\u003e\u003cimg alt=\"tacos\" loading=\"lazy\" src=\"/images/carnitas_tacos.jpg\"\u003e\u003c/h2\u003e\n\u003ch2 id=\"example-using-the-carnitas-to-make-tacos\"\u003eexample using the carnitas to make tacos!\u003c/h2\u003e\n\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e4 lb pork shoulder (doesn\u0026rsquo;t matter if has bone or not, preferably not though for more meat)\u003c/li\u003e\n\u003cli\u003e3 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e2 tsp black pepper or more to taste\u003c/li\u003e\n\u003cli\u003e1 large onion diced\u003c/li\u003e\n\u003cli\u003e1 jalapeno diced (do NOT remove the seeds, toss it all in)\u003c/li\u003e\n\u003cli\u003e5 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e3/4 cup juice from squeezed oranges (just buy a couple oranges and squeeze them well)\u003c/li\u003e\n\u003cli\u003e1.5 tbsp dried oregano\u003c/li\u003e\n\u003cli\u003e2 tsp ground cumin\u003c/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 cup water\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut all the ingredients in an instant pot (oil and water then meat then rest of ingredients)\u003c/li\u003e\n\u003cli\u003eHigh heat and pressure for minimum 1 hour. 1.5 hours total though is better and makes it a bit easier to shred\u003c/li\u003e\n\u003cli\u003eServe with whatever meal (tacos, enchiladas, quesadillas, etc.). This recipe is only how to make the carnitas themselves; please reference one of the other taco recipes in this book for more ideas how to use the carnitas\u003c/li\u003e\n\u003c/ol\u003e","title":"Carnitas (Mexican Shredded Pork)"},{"content":"Ingredients Ceviche:\n1 pound peeled, deveined, shrimp cut into bite size pieces (or just buy the small shrimp) 1.5 cups lime juice 1 cup seeded and diced plum tomatoes 1 cup finely chopped red onion 1 cup diced cucumber 1/2 cup finely chopped cilantro 1 jalapeno, minced 1/2 cup tomato juice with clam broth (such as clamato) 1 tsp maggi sauce (or 1/2 tsp soy sauce and 1/2 tsp worcester sauce) Salt to taste Spicy mayo:\n1/2 cup mayonnaise 1 tsp lime juice 1 tbsp sauce from can of chipotle in adobo (ok to put some of the chipotles in there too) Hot sauce (for serving) to taste Assembly:\nCorn tortillas fried (or baked, or whatever it takes to harden and ~flatten) Avocados, diced Instructions Combine shrimp and lime juice in a bowl and refrigerate until shrimp is cooked. Takes ~30 minutes. (Acid cooks the shrimp) Combine other ceviche ingredients in a bowl, mix and set aside Drain off the lime juice when cooked from the shrimp and combine with a bowl in step 2. Add salt to taste and refrigerate another 30 minutes to marinate Mix the sauce ingredients together well and add to taste at serving Serve ceviche over fried tortillas. Drizzle with spicy mayo and top with avocado ","permalink":"https://wheelerworldkitchen.com/posts/ceviche-tostadas/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCeviche:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 pound peeled, deveined, shrimp cut into bite size pieces (or just buy the small shrimp)\u003c/li\u003e\n\u003cli\u003e1.5 cups lime juice\u003c/li\u003e\n\u003cli\u003e1 cup seeded and diced plum tomatoes\u003c/li\u003e\n\u003cli\u003e1 cup finely chopped red onion\u003c/li\u003e\n\u003cli\u003e1 cup diced cucumber\u003c/li\u003e\n\u003cli\u003e1/2 cup finely chopped cilantro\u003c/li\u003e\n\u003cli\u003e1 jalapeno, minced\u003c/li\u003e\n\u003cli\u003e1/2 cup tomato juice with clam broth (such as clamato)\u003c/li\u003e\n\u003cli\u003e1 tsp maggi sauce (or 1/2 tsp soy sauce and 1/2 tsp worcester sauce)\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSpicy mayo:\u003c/strong\u003e\u003c/p\u003e","title":"Ceviche Tostadas"},{"content":"Ingredients Ingredients (marinade)\n1 loaf italian bread 1/4 cup melted butter 1 cup basil pesto (check for cashews if allergy) 1.5 cups mozzarella cheese Instructions Preheat oven to 375 F Cut 1\u0026quot; diagonal cuts through the bread, leaving the bottom crust intact (but still making deep cuts close to the bottom). Then do the opposite direction, creating a cross hatch pattern. Pour butter into thew cuts and then spoon the pesto in as well. Finally, stuff the cheese into the cuts. Wrap in aluminum voil and place on baking pan, bake for 15 minutes. Open the top of the aluminum foil and bake another 10 minutes. Serve after cooling 5-10 minutes. ","permalink":"https://wheelerworldkitchen.com/posts/cheesy-pesto-pull-apart-bread/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eIngredients (marinade)\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 loaf italian bread\u003c/li\u003e\n\u003cli\u003e1/4 cup melted butter\u003c/li\u003e\n\u003cli\u003e1 cup basil pesto (check for cashews if allergy)\u003c/li\u003e\n\u003cli\u003e1.5 cups mozzarella cheese\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 375 F\u003c/li\u003e\n\u003cli\u003eCut 1\u0026quot; diagonal cuts through the bread, leaving the bottom crust intact (but still making deep cuts close to the bottom).  Then do the opposite direction, creating a cross hatch pattern.\u003c/li\u003e\n\u003cli\u003ePour butter into thew cuts and then spoon the pesto in as well.  Finally, stuff the cheese into the cuts.\u003c/li\u003e\n\u003cli\u003eWrap in aluminum voil and place on baking pan, bake for 15 minutes.\u003c/li\u003e\n\u003cli\u003eOpen the top of the aluminum foil and bake another 10 minutes.\u003c/li\u003e\n\u003cli\u003eServe after cooling 5-10 minutes.\u003c/li\u003e\n\u003c/ol\u003e","title":"Cheesy Pesto Pull Apart Bread Appetizer"},{"content":"Ingredients Ingredients chicken\n2 pounds chicken thighs (sliced 0.25\u0026quot; or so thin) Salt, pepper, paprika, italian seasoning Alfredo pasta ingredients (using off the shelf alfredo sauce)\n4 cloves garlic minced\n1 yellow onion diced small\nJar (~15 oz) good alfredo sauce (better than ragu makes a difference)\nRed pepper flakes to taste (1 tsp or so)\nSalt and pepper to taste (1 tsp each to start)\n1/4 tsp dried basil (optional)\n1 tomato diced\n3/4 pound fettuccine cooked to package directions (scale the recipe if you want to use a full pound\u0026hellip;)\nInstructions Cut chicken thinner and then season. a. Seasoning is nice to combine in an old empty spice container, mix well and then coat the chicken. Rub it in well to all sides of the chicken breast slices In large frying pan heat oil up on med-med/hi. Cook (covered to help) chicken a few minutes on both sides to brown and cook through (check fully cooked with knife). Do NOT drain the pot or clean it! Set aside and slice into strips Cook pasta to package directions In that pan that cooked the chicken, now heat up more oil and saute the garlic and onion until soft. Add tomato and spices and cook for another few seconds while stirring. Add alfredo sauce and bring to gentle simmer for 10 minutes or so until everything is fully cooked together. Add pasta and mix well. Serve pasta in a bowl and top with sliced chicken. Looks just like olive garden but everything tastes better with a little spice! (microwave the chicken before serving if it has been sitting out long enough to get cold) ","permalink":"https://wheelerworldkitchen.com/posts/chicken-alfredo-pan-seared/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eIngredients chicken\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds chicken thighs (sliced 0.25\u0026quot; or so thin)\u003c/li\u003e\n\u003cli\u003eSalt, pepper, paprika, italian seasoning\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eAlfredo pasta ingredients (using off the shelf alfredo sauce)\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e4 cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 yellow onion diced small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eJar (~15 oz) good alfredo sauce (better than ragu makes a difference)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eRed pepper flakes to taste (1 tsp or so)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and pepper to taste (1 tsp each to start)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 tsp dried basil (optional)\u003c/p\u003e","title":"Chicken Alfredo with Pan Seared Chicken"},{"content":"Ingredients 3 lbs bone in chicken thighs 5 cups unsalted chicken stock 1 tbsp butter 1 huge russet potato, diced 3 medium carrots, diced 3 celery ribs, diced 1 humongous onion, diced 3 cloves garlic, minced 2 bay leaves Pinch dried thyme 1/2 cup all purpose flour (less not more) 1 cup frozen green peas Salt and pepper to taste Dough:\n2 cups all purpose flour 1 tbsp baking powder (not soda) 1 tsp salt 3/4 cup milk 2 tbsp butter 1 tbsp olive oil Optional: salt and fish sauce for table side seasoning\nNote: do more/less chicken/dumplings depending on preference\nInstructions Brown chicken thighs in instant pot on saute mode. After and during being browned, season with salt and pepper to taste both sides. Remove from pot Meanwhile, make dough. Mix dry ingredients and wet ingredients separately. Then combine well to form a batter. Don\u0026rsquo;t over mix Add more oil/butter to instant pot and saute all veggies BUT potatoes and peas. Add salt/pepper to taste. At end, add bay leaves and pinch of thyme Deglaze: pour in 1 cup chicken stock and scrub bottom of pan to get brown bits off. Mix Add what is already there, potatoes, chicken. Drop dumplings on top with a teaspoon (they will double in size, don\u0026rsquo;t overdue it here). Pressure cook at high pressure for 3 minutes + natural release of 15 minutes Remove chicken and shred. Return to pot Back in saute mode, bring to simmer and stir in frozen green peas In mixing bowl, whisk together 1/2 cup flour and few ladles of soup until the flour fully dissolves. Thicken soup to desired amount (don\u0026rsquo;t dump full amount in off the bat) by adding gradually. SERVE ","permalink":"https://wheelerworldkitchen.com/posts/chicken-and-dumplings/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e3 lbs bone in chicken thighs\u003c/li\u003e\n\u003cli\u003e5 cups unsalted chicken stock\u003c/li\u003e\n\u003cli\u003e1 tbsp butter\u003c/li\u003e\n\u003cli\u003e1 huge russet potato, diced\u003c/li\u003e\n\u003cli\u003e3 medium carrots, diced\u003c/li\u003e\n\u003cli\u003e3 celery ribs, diced\u003c/li\u003e\n\u003cli\u003e1 humongous onion, diced\u003c/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e2 bay leaves\u003c/li\u003e\n\u003cli\u003ePinch dried thyme\u003c/li\u003e\n\u003cli\u003e1/2 cup all purpose flour (less not more)\u003c/li\u003e\n\u003cli\u003e1 cup frozen green peas\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eDough:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups all purpose flour\u003c/li\u003e\n\u003cli\u003e1 tbsp baking powder (not soda)\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e3/4 cup milk\u003c/li\u003e\n\u003cli\u003e2 tbsp butter\u003c/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOptional:\u003c/strong\u003e salt and fish sauce for table side seasoning\u003c/p\u003e","title":"Chicken and Dumplings (Instant Pot Style)"},{"content":"Ingredients 1 lb chicken thighs 1 tsp garlic powder or 1 huge clove minced 1 tsp onion powder (optional) 1 tsp cumin 1/2 tsp paprika 1 tsp chili powder 1/2 tsp cayenne 1 tsp salt or more 1 tsp black pepper Good amount of lime juice (maybe 1/4 cup?) 1-2 tbsp olive oil Instructions 2Mix all in bag or well sealed tupperware, shake or mix well, marinate for at least 15 minutes. However you cook it, make sure it cooks in juices. For example, if on grill, cook on top of tinfoil with edges crumpled so juice does not escape. If making tacos with it, some good ingredients to have ready: small corn tortillas, 1/2 red onion diced small, 1/2 cup cilantro chopped small, 1 finely chopped jalapeno, lime juice, corn, beans, rice, etc. ","permalink":"https://wheelerworldkitchen.com/posts/chicken-marinade-lime/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb chicken thighs\u003c/li\u003e\n\u003cli\u003e1 tsp garlic powder or 1 huge clove minced\u003c/li\u003e\n\u003cli\u003e1 tsp onion powder (optional)\u003c/li\u003e\n\u003cli\u003e1 tsp cumin\u003c/li\u003e\n\u003cli\u003e1/2 tsp paprika\u003c/li\u003e\n\u003cli\u003e1 tsp chili powder\u003c/li\u003e\n\u003cli\u003e1/2 tsp cayenne\u003c/li\u003e\n\u003cli\u003e1 tsp salt or more\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003eGood amount of lime juice (maybe 1/4 cup?)\u003c/li\u003e\n\u003cli\u003e1-2 tbsp olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003e2Mix all in bag or well sealed tupperware, shake or mix well, marinate for at least 15 minutes.  However you cook it, make sure it cooks in juices.  For example, if on grill, cook on top of tinfoil with edges crumpled so juice does not escape.\u003c/li\u003e\n\u003cli\u003eIf making tacos with it, some good ingredients to have ready: small corn tortillas, 1/2 red onion diced small, 1/2 cup cilantro chopped small, 1 finely chopped jalapeno, lime juice, corn, beans, rice, etc.\u003c/li\u003e\n\u003c/ol\u003e","title":"Chicken Marinade with Lime for Mexican Dish"},{"content":"Ingredients 2 lbs chicken thighs with bone 2 tsp salt 2 tsp pepper 1 tbsp olive oil 1 huge onion, diced 4 garlic cloves, minced 3 huge carrots, thinly sliced 3 celery stalks, chopped 1/4 cup fresh parsley 1 tbsp minced thyme, or half tbsp dried/ground 1 bay leaf 7-8 cups chicken stock, use kitchen basics 6 oz egg noodles Salt and pepper to taste Garnish with grated parmesan and sriracha to taste Instructions In saute mode, saute oil, onions, garlic for few minutes. Stir in carrots, celery, herbs and spices Add chicken stock, chicken. Cover and pressure cook for 15 minutes Turn off and open pressure release nozzle Remove chicken and debone Put back on saute mode and when simmering add noodles. Cook for 6 minutes and then turn pot off Add in the parsley Serve with parmesan and sriracha at the table ","permalink":"https://wheelerworldkitchen.com/posts/chicken-noodle-soup-instant-pot/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 lbs chicken thighs with bone\u003c/li\u003e\n\u003cli\u003e2 tsp salt\u003c/li\u003e\n\u003cli\u003e2 tsp pepper\u003c/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 huge onion, diced\u003c/li\u003e\n\u003cli\u003e4 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e3 huge carrots, thinly sliced\u003c/li\u003e\n\u003cli\u003e3 celery stalks, chopped\u003c/li\u003e\n\u003cli\u003e1/4 cup fresh parsley\u003c/li\u003e\n\u003cli\u003e1 tbsp minced thyme, or half tbsp dried/ground\u003c/li\u003e\n\u003cli\u003e1 bay leaf\u003c/li\u003e\n\u003cli\u003e7-8 cups chicken stock, use kitchen basics\u003c/li\u003e\n\u003cli\u003e6 oz egg noodles\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003eGarnish with grated parmesan and sriracha to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn saute mode, saute oil, onions, garlic for few minutes. Stir in carrots, celery, herbs and spices\u003c/li\u003e\n\u003cli\u003eAdd chicken stock, chicken. Cover and pressure cook for 15 minutes\u003c/li\u003e\n\u003cli\u003eTurn off and open pressure release nozzle\u003c/li\u003e\n\u003cli\u003eRemove chicken and debone\u003c/li\u003e\n\u003cli\u003ePut back on saute mode and when simmering add noodles. Cook for 6 minutes and then turn pot off\u003c/li\u003e\n\u003cli\u003eAdd in the parsley\u003c/li\u003e\n\u003cli\u003eServe with parmesan and sriracha at the table\u003c/li\u003e\n\u003c/ol\u003e","title":"Chicken Noodle Soup in Instant Pot"},{"content":"Ingredients Chicken and Marinade:\n2 lbs diced small chunks chicken thighs 1/2 cup greek yogurt plain 1 tsp red chili powder (use what you got but kashmiri is recommended) 1 tsp garam masala 1/2 tsp turmeric 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp salt 1 tbsp lemon juice 1 tbsp kasuri methi 1 tbsp ginger, garlic paste (if bought separately, add 1 tbsp of each) 1 tbsp vegetable oil Make 1.5 cups or so of rice on the side.\nSauce:\n3 tbsp vegetable oil 1 large yellow onion diced small 1 jalapeno minced (optional) 1 tsp salt 1 tbsp ginger, garlic paste (if bought separately, add 1 tbsp of each) 1 tsp red chili powder 2 tsp garam masala 1 tbsp coriander powder 1.5 tsp cumin powder 1-2 tsp sugar 1.25 lbs fresh tomatoes (pureed, can be done before or in pot using immersion blender) 1 cup hot water 0.5 cup heavy whipping cream Instructions Mix all marinade items together and marinade min of 4 hours, preferably overnight or all day. Cook in sauce pan that barely holds them (goal is to cook them in their own juice). Cook on medium heat until bubbling. Lower heat a bit, just enough to keep bubbling and cook until cooked through. Make rice and set aside. In large pan or pot, heat oil and add onion and pepper if using. Saute until golden. Add ginger/garlic paste and saute for 30 seconds or until aromatic. Reduce heat to low and add chili powder, coriander, garam masala, and cumin. Stir together quickly. Immediately after the above is stirred, add tomatoes and cook on med high heat until sauce becomes thick. This can take up to 10 minutes but probably less. Add hot water and bring to rolling boil and cover. Simmer until thick (10-15 minutes). Add sugar and cream to sauce and simmer for a few minutes. IF sauce is thick (if not, cook more first), add chicken (cooked) to pot and simmer for another few minutes. Taste test and add more salt or garam masala or sugar as needed Serve. Garnish with more cream or chopped coriander leaves if you have them (not essential). ","permalink":"https://wheelerworldkitchen.com/posts/chicken-tikka-masala/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eChicken and Marinade:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 lbs diced small chunks chicken thighs\u003c/li\u003e\n\u003cli\u003e1/2 cup greek yogurt plain\u003c/li\u003e\n\u003cli\u003e1 tsp red chili powder (use what you got but kashmiri is recommended)\u003c/li\u003e\n\u003cli\u003e1 tsp garam masala\u003c/li\u003e\n\u003cli\u003e1/2 tsp turmeric\u003c/li\u003e\n\u003cli\u003e1 tsp coriander powder\u003c/li\u003e\n\u003cli\u003e1/2 tsp cumin powder\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c/li\u003e\n\u003cli\u003e1 tbsp kasuri methi\u003c/li\u003e\n\u003cli\u003e1 tbsp ginger, garlic paste (if bought separately, add 1 tbsp of each)\u003c/li\u003e\n\u003cli\u003e1 tbsp vegetable oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eMake 1.5 cups or so of rice on the side.\u003c/p\u003e","title":"Chicken Tikka Masala"},{"content":"Ingredients 1 tbsp olive oil 1 medium onion, diced 3 garlic cloves, minced 1-2 jalapeños, diced (optional on seeding) 1 tsp cumin 1 tsp chili powder 1 lb chicken breasts or thighs (thighs are usually better) 32 oz chicken broth 14 oz can black beans, drained well 14 oz can corn, drained 20 oz can crushed tomatoes, low sodium 1/2 cup cilantro 1 tbsp lime juice Salt to taste For tortilla strips:\n1/4 cup olive oil 8 corn tortillas, cut into strips For serving:\n1 large avocado, diced 1 lime cut into wedges Instructions For tortilla strips (do first or concurrently): heat pan with olive oil and fry tortilla strips in batches until crisp. Drain on paper towel covered plate and set aside. Add more oil when cooking as necessary\nIn medium to large soup pot, heat oil and saute veggies until soft Add spices, chicken, cans, broth, and cilantro. Bring to simmer for at least 25 minutes Remove chicken from pot and shred. Add back to pot with lime juice and salt to taste. Cook another 5 minutes Serve. Add tortilla strips, avocado and lime wedges at the table ","permalink":"https://wheelerworldkitchen.com/posts/chicken-tortilla-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 medium onion, diced\u003c/li\u003e\n\u003cli\u003e3 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e1-2 jalapeños, diced (optional on seeding)\u003c/li\u003e\n\u003cli\u003e1 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 tsp chili powder\u003c/li\u003e\n\u003cli\u003e1 lb chicken breasts or thighs (thighs are usually better)\u003c/li\u003e\n\u003cli\u003e32 oz chicken broth\u003c/li\u003e\n\u003cli\u003e14 oz can black beans, drained well\u003c/li\u003e\n\u003cli\u003e14 oz can corn, drained\u003c/li\u003e\n\u003cli\u003e20 oz can crushed tomatoes, low sodium\u003c/li\u003e\n\u003cli\u003e1/2 cup cilantro\u003c/li\u003e\n\u003cli\u003e1 tbsp lime juice\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor tortilla strips:\u003c/strong\u003e\u003c/p\u003e","title":"Chicken Tortilla Soup"},{"content":"Ingredients 1 lb chicken wings, cut at joints into wingettes and drummettes 1.25 tsp baking powder 1 tsp salt 1 tsp black pepper 1 tbsp melted butter 2 tsp lemon juice 1 tsp honey 1 tsp tabasco or habanero sauce 1/2-1 tsp siracha Directions Mix all ingredients, except chicken, in bowl well. Mix in chicken. Set toaster oven to air fry, preheat, and then air fry for ~20 minutes. Note Don\u0026rsquo;t be afraid of making more sauce, above is the minimum. More to mix with chicken is A-OK.\n","permalink":"https://wheelerworldkitchen.com/posts/spicy-air-fryer-chicken-wings/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb chicken wings, cut at joints into wingettes and drummettes\u003c/li\u003e\n\u003cli\u003e1.25 tsp baking powder\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003e1 tbsp melted butter\u003c/li\u003e\n\u003cli\u003e2 tsp lemon juice\u003c/li\u003e\n\u003cli\u003e1 tsp honey\u003c/li\u003e\n\u003cli\u003e1 tsp tabasco or habanero sauce\u003c/li\u003e\n\u003cli\u003e1/2-1 tsp siracha\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"directions\"\u003eDirections\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMix all ingredients, except chicken, in bowl well.\u003c/li\u003e\n\u003cli\u003eMix in chicken.\u003c/li\u003e\n\u003cli\u003eSet toaster oven to air fry, preheat, and then air fry for ~20 minutes.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"note\"\u003eNote\u003c/h2\u003e\n\u003cp\u003eDon\u0026rsquo;t be afraid of making more sauce, above is the minimum.  More to mix with chicken is A-OK.\u003c/p\u003e","title":"Chicken Wings"},{"content":"Ingredients 2 tbsp coconut oil 1 large yellow onion diced well 1, 15-oz, can canned diced tomatoes (the one with jalapeno in it is better) 1, 16-oz, can chickpeas (or garbanzo beans to the Tucsonan) 5 garlic cloves minced 1.5-2 tbsp garam masala 1-1.5 tsp cury powder 1/4 tsp cumin 1 can coconut milk 2 tsp flour (coconut preferred) optionally if you want to thicken it a smidge 1-2 tbsp lime juice, do this to taste but this is a critical step and do NOT skip Salt and pepper to taste Instructions In oil saute in large pot onions and tomatoes until onions are soft stirring occasionally. ~10 minutes. Add rest of ingredients up to and including the flour, stir very well. It helps to add some at a time and stir them in, especially the spices. Bring to simmer, reduce heat, and simmer for at least 10 minutes. Add lime, salt, pepper to taste and serve. Do not forget the lime. ","permalink":"https://wheelerworldkitchen.com/posts/chickpea-curry-quick/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp coconut oil\u003c/li\u003e\n\u003cli\u003e1 large yellow onion diced well\u003c/li\u003e\n\u003cli\u003e1, 15-oz, can canned diced tomatoes (the one with jalapeno in it is better)\u003c/li\u003e\n\u003cli\u003e1, 16-oz, can chickpeas (or garbanzo beans to the Tucsonan)\u003c/li\u003e\n\u003cli\u003e5 garlic cloves minced\u003c/li\u003e\n\u003cli\u003e1.5-2 tbsp garam masala\u003c/li\u003e\n\u003cli\u003e1-1.5 tsp cury powder\u003c/li\u003e\n\u003cli\u003e1/4 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 can coconut milk\u003c/li\u003e\n\u003cli\u003e2 tsp flour (coconut preferred) optionally if you want to thicken it a smidge\u003c/li\u003e\n\u003cli\u003e1-2 tbsp lime juice, do this to taste but this is a critical step and do NOT skip\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn oil saute in large pot onions and tomatoes until onions are soft stirring occasionally.  ~10 minutes.\u003c/li\u003e\n\u003cli\u003eAdd rest of ingredients up to and including the flour, stir very well.  It helps to add some at a time and stir them in, especially the spices.\u003c/li\u003e\n\u003cli\u003eBring to simmer, reduce heat, and simmer for at least 10 minutes.\u003c/li\u003e\n\u003cli\u003eAdd lime, salt, pepper to taste and serve.  Do not forget the lime.\u003c/li\u003e\n\u003c/ol\u003e","title":"Chickpea Curry, Quick, Easy and Light"},{"content":"Ingredients Ingredients (sauce)\n1 lb frank steak sliced very thinly into bit size lengths Olive oil 1 lb broccoli cut into bite size florets 1 bell pepper cut into sliced bite size chunks 2tsp sesame seeds (optional) Sauce\n1 tsp ginger grated (or more)\n4 cloves garlic minced\n0.5 cup hot water\n8 tbsp soy sauce\n3 tbsp brown sugar\n1.5 tbsp corn starch\n1 tbsp chili garlic sauce (more or less to taste)\n1 tsp black pepper\n2 tbsp sesame oil\n1 cup uncooked rice (cooked according to package directions)\nInstructions Combine all stir fry sauce ingredients in a bowl, stir well to dissolve the sugar, and set aside. Place broccoli a large skillet over medium heat and add 1 Tbsp oil. Sauté 4-5 minutes, partially covered with lid, stirring or tossing several times. Remove from pan when done and set near. Increase heat to high heat and add 1 Tbsp oil. Add beef in a single layer and sauté ~2 minutes per side or just until cooked through. Add the sauce into beef, reduce heat to medium/low and simmer 3-4 minutes. It will thicken. Add broccoli and stir to combine. Stir in 1-2 Tbsp water to thin the sauce if desired. Simmer one more minute just enough to reheat the broccoli. Serve over white rice. Add sesame seeds (optional). ","permalink":"https://wheelerworldkitchen.com/posts/chinese-beef-broccoli-stir-fry/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eIngredients (sauce)\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb frank steak sliced very thinly into bit size lengths\u003c/li\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e1 lb broccoli cut into bite size florets\u003c/li\u003e\n\u003cli\u003e1 bell pepper cut into sliced bite size chunks\u003c/li\u003e\n\u003cli\u003e2tsp sesame seeds (optional)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eSauce\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp ginger grated (or more)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e0.5 cup hot water\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e8 tbsp soy sauce\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 tbsp brown sugar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1.5 tbsp corn starch\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp chili garlic sauce (more or less to taste)\u003c/p\u003e","title":"Chinese Beef and Broccoli Stir Fry"},{"content":"Ingredients 2 lb chicken thighs cut into chunks 4 tsp soy sauce 4 tbsp oil 2 diced jalapenos seeded 6 cloves or more garlic minced (more is better here) 1 onion diced 3-4 bell peppers diced 1.5 cups cashews (or almonds with allergy) 1 handful green onions (cut into 1.5 inch shoots) Sauce\n2 tbsp oyster sauce 2 tbsp soy sauce 2 tsp golden mountain sauce (or maggi sauce (or just more fish sauce)) 2 tsp fish sauce 3 tsp sugar 3 tbsp thai chili paste 2 tsp toasted sesame oil (or forget the toasted part) Instructions With cut chicken, marinade in 4 tsp soy sauce for 15 minutes. Meanwhile roast the cashews at 350 F for ~10 minutes until they start to darken. Do not burn them. Also meanwhile, combine all sauce ingredients in a bowl to add later. Heat oil in large wok and cook on high heat the chicken to nicely brown and cook all the way through (or at least mostly so, it can finish in the next step if needed). Add all veggies and cook until tender. Add sauce and cook another couple minutes. Serve with cashews and rice. (note: cashews become soggy if left in dish, serve at table and don\u0026rsquo;t dump them all in the dish) ","permalink":"https://wheelerworldkitchen.com/posts/chinese-cashew-chicken/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 lb chicken thighs cut into chunks\u003c/li\u003e\n\u003cli\u003e4 tsp soy sauce\u003c/li\u003e\n\u003cli\u003e4 tbsp oil\u003c/li\u003e\n\u003cli\u003e2 diced jalapenos seeded\u003c/li\u003e\n\u003cli\u003e6 cloves or more garlic minced (more is better here)\u003c/li\u003e\n\u003cli\u003e1 onion diced\u003c/li\u003e\n\u003cli\u003e3-4 bell peppers diced\u003c/li\u003e\n\u003cli\u003e1.5 cups cashews (or almonds with allergy)\u003c/li\u003e\n\u003cli\u003e1 handful green onions (cut into 1.5 inch shoots)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eSauce\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp oyster sauce\u003c/li\u003e\n\u003cli\u003e2 tbsp soy sauce\u003c/li\u003e\n\u003cli\u003e2 tsp golden mountain sauce (or maggi sauce (or just more fish sauce))\u003c/li\u003e\n\u003cli\u003e2 tsp fish sauce\u003c/li\u003e\n\u003cli\u003e3 tsp sugar\u003c/li\u003e\n\u003cli\u003e3 tbsp thai chili paste\u003c/li\u003e\n\u003cli\u003e2 tsp toasted sesame oil (or forget the toasted part)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eWith cut chicken, marinade in 4 tsp soy sauce for 15 minutes.  Meanwhile roast the cashews at 350 F for ~10 minutes until they start to darken.  Do not burn them. Also meanwhile, combine all sauce ingredients in a bowl to add later.\u003c/li\u003e\n\u003cli\u003eHeat oil in large wok and cook on high heat the chicken to nicely brown and cook all the way through (or at least mostly so, it can finish in the next step if needed).\u003c/li\u003e\n\u003cli\u003eAdd all veggies and cook until tender.\u003c/li\u003e\n\u003cli\u003eAdd sauce and cook another couple minutes.\u003c/li\u003e\n\u003cli\u003eServe with cashews and rice.  (note: cashews become soggy if left in dish, serve at table and don\u0026rsquo;t dump them all in the dish)\u003c/li\u003e\n\u003c/ol\u003e","title":"Chinese Cashew Chicken"},{"content":"Ingredients 2 tbsp oil\n1-2 tbsp fresh ginger\nOptional: 0.5 lb spicy italian sausage cooked and then shredded/diced well\n1 small onion diced well, red works best\n4 cloves garlic minced\n0.5 bell pepper diced\n1 jalapeno minced\n2 cups shredded red or any color cabbage\n1- cups minced carrot or diced really small\nSalt and pepper to taste\nTouch of cilantro\n1/4 cup soy sauce\n1-2 tsp sesame oil\n2-3 tbsp sriracha\nPack of egg roll wrappers (find near the tofu usually in large supermarkets)\nInstructions Cook all veggies in large frying pan and then add cooked sausage (I usually boil the sausages and then shred it after). Add seasonings and taste it. Adjust as necessary, above portions for seasoning are approximate. In each wrapper, put a small handful of stuffing and then wrap as described on package (like a burrito). Wrap tight. Do for each. Now spray with oil lightly and air fry for 20 minutes. a. You can also fry in 1-2 inches deep of oil but air frying is far healthier and tastes the same. If you want the same appearance as frying in oil, spray a little more oil on rolls before air frying. Note: regardless of appearance, egg rolls come out crispy from air fryer. Serve with your favorite dipping sauces. ","permalink":"https://wheelerworldkitchen.com/posts/chinese-egg-rolls-healthy/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 tbsp fresh ginger\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOptional: 0.5 lb spicy italian sausage cooked and then shredded/diced well\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 small onion diced well, red works best\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e0.5 bell pepper diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 jalapeno minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 cups shredded red or any color cabbage\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1- cups minced carrot or diced really small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and pepper to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTouch of cilantro\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 cup soy sauce\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 tsp sesame oil\u003c/p\u003e","title":"Chinese Egg Rolls - Healthy Version"},{"content":"Ingredients Veggies of choice (usually a couple bell peppers, large onion and poblano) Cut into slices about 2-3 inches long (or whatever you want) 1-2 tbsp oregano Salt to taste Instructions Pan fry veggies with a couple tbsp of olive oil in large skillet Add spices when about half cooked Serve with whatever mexican dish you are making (burrito, bowl, tacos, etc.) when veggies are al dente! ","permalink":"https://wheelerworldkitchen.com/posts/copycat-chipotle-pan-cooked-veggies/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eVeggies of choice (usually a couple bell peppers, large onion and poblano)\u003c/li\u003e\n\u003cli\u003eCut into slices about 2-3 inches long (or whatever you want)\u003c/li\u003e\n\u003cli\u003e1-2 tbsp oregano\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePan fry veggies with a couple tbsp of olive oil in large skillet\u003c/li\u003e\n\u003cli\u003eAdd spices when about half cooked\u003c/li\u003e\n\u003cli\u003eServe with whatever mexican dish you are making (burrito, bowl, tacos, etc.) when veggies are al dente!\u003c/li\u003e\n\u003c/ol\u003e","title":"Copycat Chipotle Style Pan Cooked Veggies"},{"content":"Ingredients 2 tbsp olive oil 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 bell pepper, diced 3 cups diced potatoes (4 small, 2 large), dice small 3 cups water (no more!, maybe a smidge less for a thicker chowder) 1 tsp dried thyme 1 lb frozen corn (one package usually) 1 cup milk (almond or oat works fine) 3-4 oz cream cheese, plain 1 cup shredded cheese (cheddar or similar) Black pepper and salt to taste Optional, 2 tsp chopped fresh dill Saltines (to crumble and add in) Instructions Heat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~5 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender Keep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth Pour puree back into pot and bring back to temperature gently Season with salt and pepper to taste. Add dill. Serve with saltines or crackers Notes Do not shortchange cooking times, more if anything Don\u0026rsquo;t add too much water Crackers are key to making it a 10. By itself maybe an 8 or 9 ","permalink":"https://wheelerworldkitchen.com/posts/corn-cheddar-chowder/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 large onion, diced well\u003c/li\u003e\n\u003cli\u003eMost of a head of celery (1.5 cups or so), diced small, do this well\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003eOne large carrot, diced small\u003c/li\u003e\n\u003cli\u003e1 bell pepper, diced\u003c/li\u003e\n\u003cli\u003e3 cups diced potatoes (4 small, 2 large), dice small\u003c/li\u003e\n\u003cli\u003e3 cups water (no more!, maybe a smidge less for a thicker chowder)\u003c/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c/li\u003e\n\u003cli\u003e1 lb frozen corn (one package usually)\u003c/li\u003e\n\u003cli\u003e1 cup milk (almond or oat works fine)\u003c/li\u003e\n\u003cli\u003e3-4 oz cream cheese, plain\u003c/li\u003e\n\u003cli\u003e1 cup shredded cheese (cheddar or similar)\u003c/li\u003e\n\u003cli\u003eBlack pepper and salt to taste\u003c/li\u003e\n\u003cli\u003eOptional, 2 tsp chopped fresh dill\u003c/li\u003e\n\u003cli\u003eSaltines (to crumble and add in)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat oil and cook onions, celery, carrots, bell pepper, and salt until soft. Add potatoes, water and thyme. Bring to simmer and cook ~5 minutes. Add corn and thyme, simmer and cook another ~5 minutes until all veggies are tender\u003c/li\u003e\n\u003cli\u003eKeep simmering. Meanwhile, add two cups of soup into a blender along with milk, cream cheese, shredded cheese. Whirl until smooth\u003c/li\u003e\n\u003cli\u003ePour puree back into pot and bring back to temperature gently\u003c/li\u003e\n\u003cli\u003eSeason with salt and pepper to taste. Add dill. Serve with saltines or crackers\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDo not shortchange cooking times, more if anything\u003c/li\u003e\n\u003cli\u003eDon\u0026rsquo;t add too much water\u003c/li\u003e\n\u003cli\u003eCrackers are key to making it a 10. By itself maybe an 8 or 9\u003c/li\u003e\n\u003c/ul\u003e","title":"Corn Cheddar Chowder"},{"content":"Ingredients 2 pounds potatoes cut into 1 inch size chunks or smaller if you want it to cook quicker Olive oil Salt Black pepper Bravas sauce ingredients (approximate, see note 2)\n1 cup raw cashews (see note 1) 1/4 cup olive oil 2 tbsp white wine vinegar 1 tbsp yellow mustard 1 tsp maple syrup 2 tsp smoked paprika 1/2 tsp garlic powder 1 tsp salt 6 tbsp water Instructions Season the potatoes and then bake, or air fry, or just plain fry until cooked through. and barely crispy. You can microwave them a little first to help speed this along, otherwise with cuts that large, it takes awhile. Don\u0026rsquo;t burn them. Mix all the bravas sauce ingredients together in food processor. Serve on plate with bravas sauce lines over the potatoes. Notes:\\\nCashews can be substituted easily. White northern beans or garbanzo beans work fine as long as you rinse and drain them well. Proportions are approximate. At the end, taste and adjust to get a savory taste. I usually end up adding a little more yellow mustard when using beans instead of cashews. ","permalink":"https://wheelerworldkitchen.com/posts/country-potatoes-bravas-sauce/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds potatoes cut into 1 inch size chunks or smaller if you want it to cook quicker\u003c/li\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003eSalt\u003c/li\u003e\n\u003cli\u003eBlack pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eBravas sauce ingredients (approximate, see note 2)\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup raw cashews (see note 1)\u003c/li\u003e\n\u003cli\u003e1/4 cup olive oil\u003c/li\u003e\n\u003cli\u003e2 tbsp white wine vinegar\u003c/li\u003e\n\u003cli\u003e1 tbsp yellow mustard\u003c/li\u003e\n\u003cli\u003e1 tsp maple syrup\u003c/li\u003e\n\u003cli\u003e2 tsp smoked paprika\u003c/li\u003e\n\u003cli\u003e1/2 tsp garlic powder\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e6 tbsp water\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eSeason the potatoes and then bake, or air fry, or just plain fry until cooked through. and barely crispy.  You can microwave them a little first to help speed this along, otherwise with cuts that large, it takes awhile.  Don\u0026rsquo;t burn them.\u003c/li\u003e\n\u003cli\u003eMix all the bravas sauce ingredients together in food processor.\u003c/li\u003e\n\u003cli\u003eServe on plate with bravas sauce lines over the potatoes.\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eNotes:\\\u003c/p\u003e","title":"Country Potatoes and Bravas Sauce"},{"content":"Ingredients 3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can\n1/4 cup mayo\n2 tbsp sour cream\n1/2 cup crumbled cotija cheese (or fresca if that is all that is available)\n2 tbsp lime juice\n1/2 tsp salt\n2 tsp everything but the elote seasoning\n2 tbsp olive oil\n3 large cloves garlic minced\nPackage of sliced portobello mushrooms\nPackage of street tortillas, corn or flour\n1 large avocado sliced\nSome cilantro diced tomato (that was seeded and cored out)\nInstructions Mix first set together. It helps if corn is [piping hot when mixed as that will bring it all to a good temp. Or microwave it carefully after\u0026hellip; Stir fry the mushrooms and garlic until cooked through. Assemble: tortilla - \u0026gt; some corn mixture warm -\u0026gt; some mushroom -\u0026gt; cilantro/avocado/tomato/sour cream/salsa/everything but elote seasoning as desired. (typically a quantity of 4 tacos is a meal per person) ","permalink":"https://wheelerworldkitchen.com/posts/creamy-corn-street-tacos/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e3 cups of corn (from corn on cob (in that case boil and cook and cut off) or from frozen or can\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 cup mayo\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp sour cream\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 cup crumbled cotija cheese (or fresca if that is all that is available)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp lime juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 tsp salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp everything but the elote seasoning\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp olive oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 large cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePackage of sliced portobello mushrooms\u003c/p\u003e","title":"Creamy Corn Street Tacos"},{"content":" Ingredients Olive oil 2 cups diced well onions 1 package sliced mushrooms (12 oz) Salt to taste Pepper to taste 1 tsp cumin 1 tsp chili powder 3 oz cream cheese 1 cup shredded cheese (mexican or cheddar) Package of huge flour tortillas (need 4 of them) Salsa at the table Instructions Warm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min) Stir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat Uncover and continue to cook until mushroom juices have evaporated Turn off heat and stir in cheeses. Move to bowl Make quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times In same skillet with a little more oil, cook quesadillas on each side until brown Serve with salsa, fresh cut tomatoes, and avocado if you have it ","permalink":"https://wheelerworldkitchen.com/posts/creamy-mushroom-quesadillas/","summary":"\u003ch2\u003e\u003cimg loading=\"lazy\" src=\"/images/quesadilla.jpg\"\u003e\u003c/h2\u003e\n\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e2 cups diced well onions\u003c/li\u003e\n\u003cli\u003e1 package sliced mushrooms (12 oz)\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003cli\u003ePepper to taste\u003c/li\u003e\n\u003cli\u003e1 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 tsp chili powder\u003c/li\u003e\n\u003cli\u003e3 oz cream cheese\u003c/li\u003e\n\u003cli\u003e1 cup shredded cheese (mexican or cheddar)\u003c/li\u003e\n\u003cli\u003ePackage of huge flour tortillas (need 4 of them)\u003c/li\u003e\n\u003cli\u003eSalsa at the table\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eWarm oil in skillet on medium high heat and saute onions until soft and translucent (~5 min)\u003c/li\u003e\n\u003cli\u003eStir in mushrooms, seasonings, cover and cook for a few more minutes on medium heat\u003c/li\u003e\n\u003cli\u003eUncover and continue to cook until mushroom juices have evaporated\u003c/li\u003e\n\u003cli\u003eTurn off heat and stir in cheeses. Move to bowl\u003c/li\u003e\n\u003cli\u003eMake quesadillas by adding 1/4 of mixture to one side of tortillas. Then fold tortilla over to make one. Do this 4 times\u003c/li\u003e\n\u003cli\u003eIn same skillet with a little more oil, cook quesadillas on each side until brown\u003c/li\u003e\n\u003cli\u003eServe with salsa, fresh cut tomatoes, and avocado if you have it\u003c/li\u003e\n\u003c/ol\u003e","title":"Creamy Mushroom Quesadillas"},{"content":"Ingredients Olive oil 1 lb ground spicy sausage 1 diced onion 3 diced stalks celery 3 large carrots sliced 4 cloves garlic minced 1 tsp thyme 1 tbsp garlic salt, 1 tbsp plain salt, 1 tbsp black pepper 3 heaping tbsp flour plain 4 cups good chicken stock 2 bay leaves 3 large potatoes diced large 1.5 cups light cream or half and half (use less if using heavy cream) 1 cup rice cooked according to package directions on the side Instructions Cook sausage in large pot with oil over med high heat. When close to cooked through add all veggies and thyme/salt/garlic salt/black pepper and cook until mostly soft (nothing has to be cooked all the way at this point). Add flour and cook for a couple minutes stirring. Add chicken stock, bay leaves, and potatoes. Bring to simmer and cook 30 minutes. Remove from heat and add cream. Salt and pepper to taste. Serve with rice on side to add per preference. Or mix it in prior to serving. ","permalink":"https://wheelerworldkitchen.com/posts/creamy-sausage-potato-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e1 lb ground spicy sausage\u003c/li\u003e\n\u003cli\u003e1 diced onion\u003c/li\u003e\n\u003cli\u003e3 diced stalks celery\u003c/li\u003e\n\u003cli\u003e3 large carrots sliced\u003c/li\u003e\n\u003cli\u003e4 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 tsp thyme\u003c/li\u003e\n\u003cli\u003e1 tbsp garlic salt, 1 tbsp plain salt, 1 tbsp black pepper\u003c/li\u003e\n\u003cli\u003e3 heaping tbsp flour plain\u003c/li\u003e\n\u003cli\u003e4 cups good chicken stock\u003c/li\u003e\n\u003cli\u003e2 bay leaves\u003c/li\u003e\n\u003cli\u003e3 large potatoes diced large\u003c/li\u003e\n\u003cli\u003e1.5 cups light cream or half and half (use less if using heavy cream)\u003c/li\u003e\n\u003cli\u003e1 cup rice cooked according to package directions on the side\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook sausage in large pot with oil over med high heat.  When close to cooked through add all veggies and thyme/salt/garlic salt/black pepper and cook until mostly soft (nothing has to be cooked all the way at this point).\u003c/li\u003e\n\u003cli\u003eAdd flour and cook for a couple minutes stirring.\u003c/li\u003e\n\u003cli\u003eAdd chicken stock, bay leaves, and potatoes.  Bring to simmer and cook 30 minutes.\u003c/li\u003e\n\u003cli\u003eRemove from heat and add cream.  Salt and pepper to taste.\u003c/li\u003e\n\u003cli\u003eServe with rice on side to add per preference.  Or mix it in prior to serving.\u003c/li\u003e\n\u003c/ol\u003e","title":"Creamy Sausage and Potato Soup"},{"content":"Ingredients 2 tbsp olive oil or butter 1 large onion, diced well Most of a head of celery (1.5 cups or so), diced small, do this well 1 tsp salt One large carrot, diced small 1 medium zucchini, diced 1 bell pepper, diced 4 cups diced potatoes (gold potatoes best), diced small 1 cup water 16 oz clam juice (can come in 16 or 8 oz bottles) 0.5 cup dry white wine Black pepper to taste 1 tbsp fresh dill 2 lbs thawed, cut to bite size, white/firm fish fillets 4 oz cream cheese, plain 1 cup milk, almond or oat is fine 1 lb small shrimp, peeled and deveined Saltines (to crumble and add in), these really make it good Instructions Warm oil or butter in large soup pot on medium heat. Add onion and salt, cook 5 minutes covered. Add carrots and celery, cook 5 more minutes covered. Add zucchini and bell pepper, cook another 5 minutes covered Add potatoes, clam juice, water, and wine. Simmer covered for 10 minutes at least (more is OK) Add black pepper, dill, and fish. Simmer covered for 5-10 minutes While fish cooks, puree in blender cup of hot soup, milk and cream cheese. Add back to mixture AFTER step 3 Add shrimp and simmer another few minutes until shrimp are cooked Serve with saltines ","permalink":"https://wheelerworldkitchen.com/posts/creamy-seafood-chowder/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil or butter\u003c/li\u003e\n\u003cli\u003e1 large onion, diced well\u003c/li\u003e\n\u003cli\u003eMost of a head of celery (1.5 cups or so), diced small, do this well\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003eOne large carrot, diced small\u003c/li\u003e\n\u003cli\u003e1 medium zucchini, diced\u003c/li\u003e\n\u003cli\u003e1 bell pepper, diced\u003c/li\u003e\n\u003cli\u003e4 cups diced potatoes (gold potatoes best), diced small\u003c/li\u003e\n\u003cli\u003e1 cup water\u003c/li\u003e\n\u003cli\u003e16 oz clam juice (can come in 16 or 8 oz bottles)\u003c/li\u003e\n\u003cli\u003e0.5 cup dry white wine\u003c/li\u003e\n\u003cli\u003eBlack pepper to taste\u003c/li\u003e\n\u003cli\u003e1 tbsp fresh dill\u003c/li\u003e\n\u003cli\u003e2 lbs thawed, cut to bite size, white/firm fish fillets\u003c/li\u003e\n\u003cli\u003e4 oz cream cheese, plain\u003c/li\u003e\n\u003cli\u003e1 cup milk, almond or oat is fine\u003c/li\u003e\n\u003cli\u003e1 lb small shrimp, peeled and deveined\u003c/li\u003e\n\u003cli\u003eSaltines (to crumble and add in), these really make it good\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eWarm oil or butter in large soup pot on medium heat. Add onion and salt, cook 5 minutes covered. Add carrots and celery, cook 5 more minutes covered. Add zucchini and bell pepper, cook another 5 minutes covered\u003c/li\u003e\n\u003cli\u003eAdd potatoes, clam juice, water, and wine. Simmer covered for 10 minutes at least (more is OK)\u003c/li\u003e\n\u003cli\u003eAdd black pepper, dill, and fish. Simmer covered for 5-10 minutes\u003c/li\u003e\n\u003cli\u003eWhile fish cooks, puree in blender cup of hot soup, milk and cream cheese. Add back to mixture AFTER step 3\u003c/li\u003e\n\u003cli\u003eAdd shrimp and simmer another few minutes until shrimp are cooked\u003c/li\u003e\n\u003cli\u003eServe with saltines\u003c/li\u003e\n\u003c/ol\u003e","title":"Creamy Seafood Stew/Chowder"},{"content":"Ingredients 8 strips bacon 2-3 tbsp butter 1 large yellow onion, diced 5 garlic cloves, minced 1/3 cup flour 2.5 lbs potatoes, diced 4 cups kitchen basics chicken broth 2 cups milk (can be cow or almond or whatever) 1/2 cup heavy cream 2 tsp salt or garlic salt 2 tsp black pepper 1/2 tsp chili powder 1 tsp red pepper flakes 1/3 cup sour cream 1/2 cup shredded cheddar cheese On the side at the table (optional):\nMore shredded Cheddar Cheese Sour cream Green onion sliced small Saltines Instructions Cook bacon in a large pot till crisp. Take out bacon and dice, set aside. Up to cook whether to use the bacon grease or take it out (see notes) Add butter and cook onion till translucent. (If you are adding other veggies, add them now, see note 2) Add garlic for another minute Add flour and mix well, cook just enough to get raw flour taste out Add potatoes and all ingredients. Bring to a simmer and cook for 10 minutes Using an immersion blender, blend roughly half the soup. (You can transfer half to a blender if that is what you have, then remix) Simmer for another 15 minutes Serve Notes For a healthier option, do not leave the bacon grease in the pan after cooking. Use less butter and/or switch to olive oil Some potatoes can be substituted for carrots or other veggies. I like to take out 1/4-1/2 of potatoes and use other veggies like carrots or celery ","permalink":"https://wheelerworldkitchen.com/posts/decadent-potato-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e8 strips bacon\u003c/li\u003e\n\u003cli\u003e2-3 tbsp butter\u003c/li\u003e\n\u003cli\u003e1 large yellow onion, diced\u003c/li\u003e\n\u003cli\u003e5 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e1/3 cup flour\u003c/li\u003e\n\u003cli\u003e2.5 lbs potatoes, diced\u003c/li\u003e\n\u003cli\u003e4 cups kitchen basics chicken broth\u003c/li\u003e\n\u003cli\u003e2 cups milk (can be cow or almond or whatever)\u003c/li\u003e\n\u003cli\u003e1/2 cup heavy cream\u003c/li\u003e\n\u003cli\u003e2 tsp salt or garlic salt\u003c/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c/li\u003e\n\u003cli\u003e1/2 tsp chili powder\u003c/li\u003e\n\u003cli\u003e1 tsp red pepper flakes\u003c/li\u003e\n\u003cli\u003e1/3 cup sour cream\u003c/li\u003e\n\u003cli\u003e1/2 cup shredded cheddar cheese\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOn the side at the table (optional):\u003c/strong\u003e\u003c/p\u003e","title":"Decadent Potato Soup"},{"content":"Ingredients 1 lb spicy italian sausage\n1 pound long pasta (dealers choice), cook according to package directions\n1 jalapeno, diced\n1 large onion, diced\n2-3 cloves garlic, minced\n1 poblano, diced\n1 zucchini, diced\n(optional) 1 package sliced mushrooms\n4-6 ripe, fresh tomatoes (if garden size 4-6, if roma size 8)\nRed pepper flakes\nBlack pepper\nGarlic salt\nGround basil and oregano\n1 jar of off the shelf alfredo sauce\nInstructions In medium pot or huge sauce pan, cook sausage until just barely cooked through. Add all vegetables except tomatoes and saute until software and cooked. Add tomatoes and saute for another minute. Add seasoning when you want through this process to taste. No need to be stingy on spices. Add alfredo and bring to a low simmer for 15 minutes or less if you are hungry (doesn\u0026rsquo;t make a big difference). Serve over the pasta and top with parmesan cheese. ","permalink":"https://wheelerworldkitchen.com/posts/easy-alfredo-pasta/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1 lb spicy italian sausage\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 pound long pasta (dealers choice), cook according to package directions\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 jalapeno, diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 large onion, diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2-3 cloves garlic, minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 poblano, diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 zucchini, diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e(optional) 1 package sliced mushrooms\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4-6 ripe, fresh tomatoes (if garden size 4-6, if roma size 8)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eRed pepper flakes\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlack pepper\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eGarlic salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eGround basil and oregano\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 jar of off the shelf alfredo sauce\u003c/p\u003e","title":"Easy Alfredo Pasta with Veggies and Spicy Italian Sausage"},{"content":"Ingredients 2 pounds ground beef, fatty is ok 2 large yellow onions diced 8 garlic cloves minced 4 cups beef broth (kitchen basics is best) 1 15-oz can tomato sauce spices\n2 tbsp chili powder\n1 tbsp worcester sauce\n2 tsp salt or more to taste\n1 tsp ground cumin\n1 tsp ground cinnamon\n? tsp all spice\n? tsp cayenne\n1 tsp black pepper\n1/2 tsp nutmeg\n1/4 tsp cloves\n1 lb spaghetti cooked according to package directions\n1 yellow onion diced\n2 cloves garlic\n1 can red kidney beans\n2 cup cheddar cheese shredded\nInstructions Add beef through broth, bring to simmer and stir well to break up the beef. Add tomato sauce, all the spices and then simmer for 1 hour stirring at first to make sure mixed well. Cool and put in fridge all day or even better overnight. When ready to serve, heat up to simmer. At the same time, in a small pan, sautee second batch of onion and garlic for the onion side. When cooked, add kidney beans to heat up with it for 1 minute. Serve. Order: pasta -\u0026gt; chili -\u0026gt; onions/beans -\u0026gt; a lot of shredded cheese ","permalink":"https://wheelerworldkitchen.com/posts/famous-cincinnati-chili/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds ground beef, fatty is ok\u003c/li\u003e\n\u003cli\u003e2 large yellow onions diced\u003c/li\u003e\n\u003cli\u003e8 garlic cloves minced\u003c/li\u003e\n\u003cli\u003e4 cups beef broth (kitchen basics is best)\u003c/li\u003e\n\u003cli\u003e1 15-oz can tomato sauce\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003espices\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp chili powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp worcester sauce\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp salt or more to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp ground cumin\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp ground cinnamon\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e? tsp all spice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e? tsp cayenne\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp black pepper\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 tsp nutmeg\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/4 tsp cloves\u003c/p\u003e","title":"Famous Cincinnati Chili (5-Way)"},{"content":"Ingredients Ingredients (marinade)\n1-2 pounds of steak, dealers choice 6 minced garlic cloves 1 tsp dried thyme 1/2 tsp cayenne 1/2 cup soy sauce 1/4 cup worcester sauce 2 tbsp oil (any kind) ? cup lime juice 2 tsp salt or more to taste 2 tsp black pepper Instructions Place all ingredients in large bag or tupperware. Shake well and sit in fridge for 2 hours minimum. Shake the ingredients around every once in a while. Let warm up on counter for 0.5-1 hour before grilling. ","permalink":"https://wheelerworldkitchen.com/posts/fancy-steak-marinade/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eIngredients (marinade)\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1-2 pounds of steak, dealers choice\u003c/li\u003e\n\u003cli\u003e6 minced garlic cloves\u003c/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c/li\u003e\n\u003cli\u003e1/2 tsp cayenne\u003c/li\u003e\n\u003cli\u003e1/2 cup soy sauce\u003c/li\u003e\n\u003cli\u003e1/4 cup worcester sauce\u003c/li\u003e\n\u003cli\u003e2 tbsp oil (any kind)\u003c/li\u003e\n\u003cli\u003e? cup lime juice\u003c/li\u003e\n\u003cli\u003e2 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePlace all ingredients in large bag or tupperware.  Shake well and sit in fridge for 2 hours minimum.  Shake the ingredients around every once in a while.  Let warm up on counter for 0.5-1 hour before grilling.\u003c/li\u003e\n\u003c/ol\u003e","title":"Fancy Steak Marinade"},{"content":"Ingredients 6 cups sliced onions Salt 1/4 cup olive oil 1 lb fettuccine 2 cups yogurt, plain 1 cup grated pecorino romano cheese Black pepper to taste Instructions Slice the onions and saute in large sauce pan. Carmelize. Sprinkle with salt during process to taste. This will take 30+ minutes or so. Can add a splash of water if things start to stick and this also speeds the process Cook fettuccine in water according to package directions In large serving bowl, add 1/4 cup of hot pasta water with yogurt, stir until smooth. Add drained pasta, grated cheese, onions, and black pepper Toss everything together well and add touch more water if necessary Serve immediately ","permalink":"https://wheelerworldkitchen.com/posts/fettuccine-caramelized-onions-yogurt/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e6 cups sliced onions\u003c/li\u003e\n\u003cli\u003eSalt\u003c/li\u003e\n\u003cli\u003e1/4 cup olive oil\u003c/li\u003e\n\u003cli\u003e1 lb fettuccine\u003c/li\u003e\n\u003cli\u003e2 cups yogurt, plain\u003c/li\u003e\n\u003cli\u003e1 cup grated pecorino romano cheese\u003c/li\u003e\n\u003cli\u003eBlack pepper to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eSlice the onions and saute in large sauce pan. Carmelize. Sprinkle with salt during process to taste. This will take 30+ minutes or so. Can add a splash of water if things start to stick and this also speeds the process\u003c/li\u003e\n\u003cli\u003eCook fettuccine in water according to package directions\u003c/li\u003e\n\u003cli\u003eIn large serving bowl, add 1/4 cup of hot pasta water with yogurt, stir until smooth. Add drained pasta, grated cheese, onions, and black pepper\u003c/li\u003e\n\u003cli\u003eToss everything together well and add touch more water if necessary\u003c/li\u003e\n\u003cli\u003eServe immediately\u003c/li\u003e\n\u003c/ol\u003e","title":"Fettuccine with Caramelized Onions and Yogurt"},{"content":"Ingredients 6 white fish (cod or anything) filets thawed\nOil\nAll seasonings below sprinkled on top\nTouch of lime juice on all\n1 yellow onion diced\n4 cloves garlic minced\n2 bell peppers diced\n1 zucchini diced\n1 jalapeno minced\n1 can HOT green chilis\nSpices: cumin, chili powder, black pepper, garlic salt, cayenne\n1 bottle guacamole salsa\n3 cups mexican shredded cheese\nOptional toppings at table: diced avocado, tomato, cilantro\nInstructions Cook all ingredients either on a pan or in a toaster oven, with seasonings. Oil two 9x9 pans or one larger one, then make enchiladas. Normal process but the guacamole is in place of enchilada sauce. (process is to coat tortillas in sauce, put stuffing along with 1-2 tbsp cheese per, roll them and tightly pack in dish). Top completed enchiladas with rest of guacamole sauce and more cheese to taste. Cook, covered at 350 for 20 minutes. Remove cover and cook for another 10 minutes. Serve with toppings and more salsa (if you have it). ","permalink":"https://wheelerworldkitchen.com/posts/fish-veggie-enchiladas/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e6 white fish (cod or anything) filets thawed\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eAll seasonings below sprinkled on top\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTouch of lime juice on all\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 yellow onion diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 bell peppers diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 zucchini diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 jalapeno minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 can HOT green chilis\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpices: cumin, chili powder, black pepper, garlic salt, cayenne\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 bottle guacamole salsa\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 cups mexican shredded cheese\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOptional toppings at table: diced avocado, tomato, cilantro\u003c/p\u003e","title":"Fish and Veggie Enchiladas"},{"content":"Ingredients Ingredients Cheese:\n? lb gruyere (grated), ? lb fontina (grated), ? lb gouda (grated) 2 tbsp cornstarch 1 cup white sauvignon blanc wine 3 cloves garlic minced 1 tbsp lemon juice 1 tbsp brandy or whiskey or cooking sherry or whatever 1 tsp mustard (dijon or stone ground) ? tsp nutmeg Ingredients Broth:\n4 full heads of garlic 3 tbsp olive oil 1 onion finely chopped 1/2 cup sherry wine (or red wine) 6 cups chicken broth Salt and pepper to taste (a decent amount) Ingredients Chocolate:\n20 ounces dark chocolate small pieces (the baking bits are perfect). 1.7 cups heavy cream (more or less for thicker or creamier fondue) 1 tsp vanilla extract. Instructions Instructions Cheese:\nGrate all cheeses and combine with cornstarch in large bowl. In fondue pot, bring wine, garlic, lemon to simmer for \u0026gt;1 minute and slowly add the cheese stirring well all the while. Once smooth, stir in the rest of the ingredients. End result should be softly bubbling cheese. Turn down if going to sit awhile with no one eating. Instructions Broth:\nOn garlic heads cuts ends off (do not peel), drizzle with oil, and wrap in tinfoil all together. Put in oven at 400 F for 50 minutes. (if you keep the head all attached this is easier). Once done, squeeze out the carmelized garlic as a puree and set aside. In fondue pot (if you have the heat) or pan, brown the onion in oil. Then pour in the wine, deglaze and reduce it by half. Then add broth and garlic puree. Simmer for 5 minutes and season with salt and pepper. Instructions Chocolate:\nCombine ingredients in fondue pot and gently heat on low power until smooth, stirring all the while. It does not take much heat here to do the job. Dipping ideas:\nCheese (steamed broccoli or potatoes, apple slices, pan seared sausage slices, bread bits, pears, etc.) Broth (uncooked thin steak (top shelf), uncooked veggies like broccoli, sliced pepper, mushrooms, etc.) Chocolate (strawberries halved, blueberries, blackberries, banana sliced, apples, pears, cut up rice crispy treats, pound cake, etc.) ","permalink":"https://wheelerworldkitchen.com/posts/fondue-triple/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003eIngredients Cheese:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e? lb gruyere (grated), ? lb fontina (grated), ? lb gouda (grated)\u003c/li\u003e\n\u003cli\u003e2 tbsp cornstarch\u003c/li\u003e\n\u003cli\u003e1 cup white sauvignon blanc wine\u003c/li\u003e\n\u003cli\u003e3 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c/li\u003e\n\u003cli\u003e1 tbsp brandy or whiskey or cooking sherry or whatever\u003c/li\u003e\n\u003cli\u003e1 tsp mustard (dijon or stone ground)\u003c/li\u003e\n\u003cli\u003e? tsp nutmeg\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eIngredients Broth:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 full heads of garlic\u003c/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 onion finely chopped\u003c/li\u003e\n\u003cli\u003e1/2 cup sherry wine (or red wine)\u003c/li\u003e\n\u003cli\u003e6 cups chicken broth\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste (a decent amount)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eIngredients Chocolate:\u003c/p\u003e","title":"Fondue (Cheese, Broth and Chocolate)"},{"content":"Ingredients 1 lb fettuccine, cooked according to package directions 6 large ripe tomatoes peeled, seeded and diced 1 large cup, packed, fresh basil, chopped 1/2 cup parsley chopped ¼ cup olive oil 6 cloves of garlic minced 1 jalapeno minced and seeded Instructions Peel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off. Combine tomatoes, basil and parsley in a bowl. Heat oil and saute garlic and pepper until soft. Add tomato mixture to hot pan for another minute to warm up. Mix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm) ","permalink":"https://wheelerworldkitchen.com/posts/fresh-tomato-fettuccine-garlic/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb fettuccine, cooked according to package directions\u003c/li\u003e\n\u003cli\u003e6 large ripe tomatoes peeled, seeded and diced\u003c/li\u003e\n\u003cli\u003e1 large cup, packed, fresh basil, chopped\u003c/li\u003e\n\u003cli\u003e1/2 cup parsley chopped\u003c/li\u003e\n\u003cli\u003e¼ cup olive oil\u003c/li\u003e\n\u003cli\u003e6 cloves of garlic minced\u003c/li\u003e\n\u003cli\u003e1 jalapeno minced and seeded\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePeel the tomatoes by putting in boiling water for 15 seconds, remove and cut slit in skin, and it should peel right off.\u003c/li\u003e\n\u003cli\u003eCombine tomatoes, basil and parsley in a bowl.\u003c/li\u003e\n\u003cli\u003eHeat oil and saute garlic and pepper until soft.\u003c/li\u003e\n\u003cli\u003eAdd tomato mixture to hot pan for another minute to warm up.\u003c/li\u003e\n\u003cli\u003eMix with pasta well and serve (it is best to have pasta warm and just drained prior to mixing so things come out fully warm)\u003c/li\u003e\n\u003c/ol\u003e","title":"Fresh Tomato Fettuccine with Garlic"},{"content":"Ingredients 3 tablespoons butter, divided 3 large eggs, whisked 2 large carrots, peeled and diced 1 large white onion, diced 1/2 cup frozen peas 4 cloves garlic, minced salt and black pepper to taste 4 cups cooked rice (I prefer short-grain white rice) 5 green onions, thinly sliced (or just one bunch) 4 tablespoons soy sauce, or more to taste 2 teaspoons oyster sauce (optional) 1/2 teaspoons toasted sesame oil (if you have it but not required) Instructions Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (let the rice rest for a bit between stirs so that it can crisp up on the bottom.) This can take longer depending on heat used and make sure to get crispy to preference but not burned Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed Serve immediately ","permalink":"https://wheelerworldkitchen.com/posts/fried-rice/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e3 tablespoons butter, divided\u003c/li\u003e\n\u003cli\u003e3 large eggs, whisked\u003c/li\u003e\n\u003cli\u003e2 large carrots, peeled and diced\u003c/li\u003e\n\u003cli\u003e1 large white onion, diced\u003c/li\u003e\n\u003cli\u003e1/2 cup frozen peas\u003c/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003esalt and black pepper to taste\u003c/li\u003e\n\u003cli\u003e4 cups cooked rice (I prefer short-grain white rice)\u003c/li\u003e\n\u003cli\u003e5 green onions, thinly sliced (or just one bunch)\u003c/li\u003e\n\u003cli\u003e4 tablespoons soy sauce, or more to taste\u003c/li\u003e\n\u003cli\u003e2 teaspoons oyster sauce (optional)\u003c/li\u003e\n\u003cli\u003e1/2 teaspoons toasted sesame oil (if you have it but not required)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate\u003c/li\u003e\n\u003cli\u003eAdd an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft\u003c/li\u003e\n\u003cli\u003eIncrease heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined\u003c/li\u003e\n\u003cli\u003eContinue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (let the rice rest for a bit between stirs so that it can crisp up on the bottom.) This can take longer depending on heat used and make sure to get crispy to preference but not burned\u003c/li\u003e\n\u003cli\u003eThen add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed\u003c/li\u003e\n\u003cli\u003eServe immediately\u003c/li\u003e\n\u003c/ol\u003e","title":"Fried Rice"},{"content":"Ingredients Marinade:\n2 pounds shrimp (jumbo, peeled) 8 cloves garlic minced 4 tbsp chopped fresh parsley 2.5 tbsp tomato paste 2 tbsp fresh basil chopped 4 tsp lemon juice 1 tsp salt 1 tsp black pepper To brush on after cooking:\n3 cloves garlic minced 1/2 cup melted butter 2 tsp fresh parsley chopped Lemon wedges for serving Instructions Using marinade ingredients and in a bowl or bag, marinate for 2 hours Put shrimp on skewers and grill until done (4 min a side is a good starting point or until pink all around, DO NOT overcook) Place on platter and brush on the final set of ingredients. Serve with lemon wedges ","permalink":"https://wheelerworldkitchen.com/posts/garlic-butter-grilled-shrimp/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMarinade:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds shrimp (jumbo, peeled)\u003c/li\u003e\n\u003cli\u003e8 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e4 tbsp chopped fresh parsley\u003c/li\u003e\n\u003cli\u003e2.5 tbsp tomato paste\u003c/li\u003e\n\u003cli\u003e2 tbsp fresh basil chopped\u003c/li\u003e\n\u003cli\u003e4 tsp lemon juice\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTo brush on after cooking:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e3 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1/2 cup melted butter\u003c/li\u003e\n\u003cli\u003e2 tsp fresh parsley chopped\u003c/li\u003e\n\u003cli\u003eLemon wedges for serving\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eUsing marinade ingredients and in a bowl or bag, marinate for 2 hours\u003c/li\u003e\n\u003cli\u003ePut shrimp on skewers and grill until done (4 min a side is a good starting point or until pink all around, DO NOT overcook)\u003c/li\u003e\n\u003cli\u003ePlace on platter and brush on the final set of ingredients. Serve with lemon wedges\u003c/li\u003e\n\u003c/ol\u003e","title":"Garlic Butter Grilled Shrimp"},{"content":"Ingredients Meat:\n1 lb 80/20 ground beef 1 lb ground pork or lamb 1 red onion 7 cloves garlic 2 tsp ground marjoram (or sub 1.5 more tsp oregano) 2 tsp dried rosemary 2 tsp dried oregano 2 tsp salt 2 tsp black pepper Tzatziki Sauce:\n1/2 cup finely grated cucumber 1 cup whole milk plain greek yogurt 1 tbsp lemon juice 1/2 tbsp olive oil 1 garlic clove minced 1/4 tsp salt 1 tbsp chopped fresh dill (or 0.3 tbsp dried dill) 1 tbsp fresh mint chopped (optional if you have it) Toppings:\nFeta cheese crumbles 3 roma tomatoes sliced 1 red onion sliced thin and cut in half or smaller Romaine heart lettuce, cut into 1\u0026quot; squares or slightly larger Optional hot sauce 8 pita breads Instructions MEAT: With a larger food processor, process garlic and onion of the meat section until minced. Add meat and seasonings and process for at least a few minutes (3+ min). It is really critical that it is mixed well or it tastes very uneven. Then put in an oven dish like a meatloaf and flatten the top. Bake at 350°F for 1 hour. Remove from the oven, drain grease, and wrap the \u0026ldquo;meatloaf\u0026rdquo; in tinfoil. Place it on the counter and add at least a few pounds of weight on top of it (using a frying pan with a few cans in it works) and let sit for 30+ min for it to settle. This also usually pushes more grease out so do it somewhere it is easy to clean. Finally, cut the meat thin to serve Meanwhile, mix all the tzatziki ingredients in a bowl well and chill in the fridge serving Meanwhile, prepare the toppings and chop as needed Serve when the meat is sliced. Lather Tzatziki sauce on pita and then throw in all the ingredients ","permalink":"https://wheelerworldkitchen.com/posts/greek-gyros/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMeat:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb 80/20 ground beef\u003c/li\u003e\n\u003cli\u003e1 lb ground pork or lamb\u003c/li\u003e\n\u003cli\u003e1 red onion\u003c/li\u003e\n\u003cli\u003e7 cloves garlic\u003c/li\u003e\n\u003cli\u003e2 tsp ground marjoram (or sub 1.5 more tsp oregano)\u003c/li\u003e\n\u003cli\u003e2 tsp dried rosemary\u003c/li\u003e\n\u003cli\u003e2 tsp dried oregano\u003c/li\u003e\n\u003cli\u003e2 tsp salt\u003c/li\u003e\n\u003cli\u003e2 tsp black pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTzatziki Sauce:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 cup finely grated cucumber\u003c/li\u003e\n\u003cli\u003e1 cup whole milk plain greek yogurt\u003c/li\u003e\n\u003cli\u003e1 tbsp lemon juice\u003c/li\u003e\n\u003cli\u003e1/2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 garlic clove minced\u003c/li\u003e\n\u003cli\u003e1/4 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tbsp chopped fresh dill (or 0.3 tbsp dried dill)\u003c/li\u003e\n\u003cli\u003e1 tbsp fresh mint chopped (optional if you have it)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eToppings:\u003c/strong\u003e\u003c/p\u003e","title":"Greek Gyros"},{"content":"Ingredients 2 tbsp olive oil 5 cloves garlic minced 1 tsp turmeric 1/2 tsp cumin 1/2 tsp paprika 2 tsp salt or more to taste 2.25 cups water 1.5 cups rice (I prefer jasmine) Small bunch of cilantro chopped well 1/4 cup roasted pine nuts Instructions Add oil to large pan and saute onion and garlic for a few minutes until onion is soft. Mix in spices and toast until fragrant (1 minute or so) Pour in water and mix well and then add the rice. Simmer for 20 minutes or until rice is tender and fluffy. Remove from heat and mix in rest of ingredients. Serve with some meat over it like kabobs, lamb, or something Greek! Notes Note: to toast pine nuts, you can do this in a variety of ways. One is simply a small pan with a little oil on the stove. High heat until they start to brown but be careful not to burn. Oven works too or toaster oven, just not efficient since this is a small amount.\n","permalink":"https://wheelerworldkitchen.com/posts/greek-rice/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e5 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 tsp turmeric\u003c/li\u003e\n\u003cli\u003e1/2 tsp cumin\u003c/li\u003e\n\u003cli\u003e1/2 tsp paprika\u003c/li\u003e\n\u003cli\u003e2 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e2.25 cups water\u003c/li\u003e\n\u003cli\u003e1.5 cups rice (I prefer jasmine)\u003c/li\u003e\n\u003cli\u003eSmall bunch of cilantro chopped well\u003c/li\u003e\n\u003cli\u003e1/4 cup roasted pine nuts\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eAdd oil to large pan and saute onion and garlic for a few minutes until onion is soft.\u003c/li\u003e\n\u003cli\u003eMix in spices and toast until fragrant (1 minute or so)\u003c/li\u003e\n\u003cli\u003ePour in water and mix well and then add the rice.\u003c/li\u003e\n\u003cli\u003eSimmer for 20 minutes or until rice is tender and fluffy.\u003c/li\u003e\n\u003cli\u003eRemove from heat and mix in rest of ingredients.\u003c/li\u003e\n\u003cli\u003eServe with some meat over it like kabobs, lamb, or something Greek!\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003cp\u003eNote: to toast pine nuts, you can do this in a variety of ways.  One is simply a small pan with a little oil on the stove.  High heat until they start to brown but be careful not to burn.  Oven works too or toaster oven, just not efficient since this is a small amount.\u003c/p\u003e","title":"Greek Rice"},{"content":"Ingredients 2 tbsp olive oil 1 small onion diced small 3 cloves garlic minced 1.5 cups uncooked white rice 3 cups chicken broth 1 tbsp fresh dill (or less dried) 1-2 tbsp lemon juice Instructions Saute over med heat onion and garlic until translucent Add rice to pan and saute for 5 minutes stirring frequently Either transfer to a pot to cook rice in or move this all to a rice cooker. Regardless, pour in chicken broth, mix, and simmer until rice is cooked Add in dill, lemon juice. Mix and serve ","permalink":"https://wheelerworldkitchen.com/posts/greek-rice-dill-lemon/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 small onion diced small\u003c/li\u003e\n\u003cli\u003e3 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1.5 cups uncooked white rice\u003c/li\u003e\n\u003cli\u003e3 cups chicken broth\u003c/li\u003e\n\u003cli\u003e1 tbsp fresh dill (or less dried)\u003c/li\u003e\n\u003cli\u003e1-2 tbsp lemon juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eSaute over med heat onion and garlic until translucent\u003c/li\u003e\n\u003cli\u003eAdd rice to pan and saute for 5 minutes stirring frequently\u003c/li\u003e\n\u003cli\u003eEither transfer to a pot to cook rice in or move this all to a rice cooker. Regardless, pour in chicken broth, mix, and simmer until rice is cooked\u003c/li\u003e\n\u003cli\u003eAdd in dill, lemon juice. Mix and serve\u003c/li\u003e\n\u003c/ol\u003e","title":"Greek Rice with Dill and Lemon"},{"content":"Ingredients 1 lb or 4 cups fresh green beans (stem on) 1/2 head romaine lettuce (2 cups) 1 red onion, sliced thin 1 cup feta crumbles 1/2 cup cherry tomatoes, halved 1/4 cup chopped walnuts 1 tbsp fresh oregano, chopped 2 tsp red wine vinegar 1 clove garlic, minced 2 tbsp olive oil Instructions Cook beans (stem on) until crisp. Leave stems on but cut off thin, wooden parts as desired Mix ingredients and dressing separate. Then combine in a large serving bowl! ","permalink":"https://wheelerworldkitchen.com/posts/green-bean-salad/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb or 4 cups fresh green beans (stem on)\u003c/li\u003e\n\u003cli\u003e1/2 head romaine lettuce (2 cups)\u003c/li\u003e\n\u003cli\u003e1 red onion, sliced thin\u003c/li\u003e\n\u003cli\u003e1 cup feta crumbles\u003c/li\u003e\n\u003cli\u003e1/2 cup cherry tomatoes, halved\u003c/li\u003e\n\u003cli\u003e1/4 cup chopped walnuts\u003c/li\u003e\n\u003cli\u003e1 tbsp fresh oregano, chopped\u003c/li\u003e\n\u003cli\u003e2 tsp red wine vinegar\u003c/li\u003e\n\u003cli\u003e1 clove garlic, minced\u003c/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook beans (stem on) until crisp. Leave stems on but cut off thin, wooden parts as desired\u003c/li\u003e\n\u003cli\u003eMix ingredients and dressing separate. Then combine in a large serving bowl!\u003c/li\u003e\n\u003c/ol\u003e","title":"Green Bean Salad"},{"content":"Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings:\nSliced avocado, lime wedges, cilantro, tortilla chips, cheese, sour cream Instructions In instant pot on saute mode, saute the onion and garlic until fragrant and softer (doesn\u0026rsquo;t have to be cooked all the way). Add 1 cup of the broth first. Add rest of ingredients up to chicken and then use rest of broth if you have room (you might not and just use as much of the broth as you can to get to the fill line and then stop). It is more important to get the rest of the ingredients than more broth Cook high pressure and high heat for 25 min. You can then release with the quick release. More time doesn\u0026rsquo;t hurt though Take out the chicken and shred it, return to pot which should be back in saute mode on low creating a nice simmer. Add corn, carrots, jalapeno, and rice. Simmer until the rice is cooked Serve in bowls with optional toppings Notes Pressure cooker is not essential (just quicker) and could be a crock pot or over the stove too. Just be careful with those options to not boil off all the liquid and burn things If you want to make it quicker and not use an instant pot, you can use a rotisserie chicken and shred it. Then just simmer everything together in one step until the rice cooks. This is super tasty as well with the rotisserie chicken flavors added ","permalink":"https://wheelerworldkitchen.com/posts/green-chile-chicken-stew/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 yellow onion, diced\u003c/li\u003e\n\u003cli\u003e5 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1 tbsp coriander\u003c/li\u003e\n\u003cli\u003e1.5 tsp cumin\u003c/li\u003e\n\u003cli\u003e1/2 tsp paprika\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tbsp garlic salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003e2 4-oz cans hot green chiles\u003c/li\u003e\n\u003cli\u003e1 jar salsa verde (16 oz), try to find a better quality salsa for this\u003c/li\u003e\n\u003cli\u003e4 cups chicken broth\u003c/li\u003e\n\u003cli\u003e2 tbsp lime juice\u003c/li\u003e\n\u003cli\u003e3 lb chicken quarters (or any kind of chicken really)\u003c/li\u003e\n\u003cli\u003e1 cup corn\u003c/li\u003e\n\u003cli\u003e3 large carrots sliced and diced\u003c/li\u003e\n\u003cli\u003eDiced jalapeno with seeds\u003c/li\u003e\n\u003cli\u003e1 cup dry white rice\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOptional toppings:\u003c/strong\u003e\u003c/p\u003e","title":"Green Chile Chicken Stew"},{"content":"Ingredients 50-60 frozen meatballs (homestyle seasoning variety work best, don\u0026rsquo;t buy italian or other flavors) one 20 oz can pineapple chunks (not crushed, not rings, etc.) 2.5 cups decent BBQ sauce, baby rays as an example Instructions Put it all in a pot, bring to simmer, stir well, and let simmer for 20 minutes Notes The frozen meatballs are necessary and don\u0026rsquo;t bother making nice ones, the sauce and pineapple influence the flavor so much, it doesn\u0026rsquo;t make a difference Serve over rice to make a main course Spear a meatball and pineapple chunk with toothpicks to make appetizers ","permalink":"https://wheelerworldkitchen.com/posts/hawaiian-meatballs/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e50-60 frozen meatballs (homestyle seasoning variety work best, don\u0026rsquo;t buy italian or other flavors)\u003c/li\u003e\n\u003cli\u003eone 20 oz can pineapple chunks (not crushed, not rings, etc.)\u003c/li\u003e\n\u003cli\u003e2.5 cups decent BBQ sauce, baby rays as an example\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut it all in a pot, bring to simmer, stir well, and let simmer for 20 minutes\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eThe frozen meatballs are necessary and don\u0026rsquo;t bother making nice ones, the sauce and pineapple influence the flavor so much, it doesn\u0026rsquo;t make a difference\u003c/li\u003e\n\u003cli\u003eServe over rice to make a main course\u003c/li\u003e\n\u003cli\u003eSpear a meatball and pineapple chunk with toothpicks to make appetizers\u003c/li\u003e\n\u003c/ol\u003e","title":"Hawaiian Meatballs"},{"content":"Ingredients 2 tbsp butter 3 tbsp oil 1 large onion, finely diced 8 garlic cloves, minced 1 inch ginger, minced 2 serrano peppers cut in half 2.5 lb skinless, boneless chicken thighs, diced 8 roma tomatoes 2 tsp coriander 1 tsp cumin 1/2 tsp paprika 1/2 tsp turmeric 1 tsp red chili powder 3 tsp salt Optional: 1/4 cup plain yogurt 2 tsp black pepper or more to taste 1/2 tsp garam masala 3 mild green chili peppers cut in half Optional: 1-2 tbsp julienned ginger Optional: 2 tbsp cilantro Instructions In a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute Add chicken, salt and saute until chicken is cooked on the outside at least (but doesn\u0026rsquo;t have to be all the way through yet) Add tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste Reduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn) Add in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve Serve over rice or quinoa. Additionally, having fresh naan on the side is great ","permalink":"https://wheelerworldkitchen.com/posts/himalayan-chicken-karahi/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp butter\u003c/li\u003e\n\u003cli\u003e3 tbsp oil\u003c/li\u003e\n\u003cli\u003e1 large onion, finely diced\u003c/li\u003e\n\u003cli\u003e8 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e1 inch ginger, minced\u003c/li\u003e\n\u003cli\u003e2 serrano peppers cut in half\u003c/li\u003e\n\u003cli\u003e2.5 lb skinless, boneless chicken thighs, diced\u003c/li\u003e\n\u003cli\u003e8 roma tomatoes\u003c/li\u003e\n\u003cli\u003e2 tsp coriander\u003c/li\u003e\n\u003cli\u003e1 tsp cumin\u003c/li\u003e\n\u003cli\u003e1/2 tsp paprika\u003c/li\u003e\n\u003cli\u003e1/2 tsp turmeric\u003c/li\u003e\n\u003cli\u003e1 tsp red chili powder\u003c/li\u003e\n\u003cli\u003e3 tsp salt\u003c/li\u003e\n\u003cli\u003eOptional: 1/4 cup plain yogurt\u003c/li\u003e\n\u003cli\u003e2 tsp black pepper or more to taste\u003c/li\u003e\n\u003cli\u003e1/2 tsp garam masala\u003c/li\u003e\n\u003cli\u003e3 mild green chili peppers cut in half\u003c/li\u003e\n\u003cli\u003eOptional: 1-2 tbsp julienned ginger\u003c/li\u003e\n\u003cli\u003eOptional: 2 tbsp cilantro\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute\u003c/li\u003e\n\u003cli\u003eAdd chicken, salt and saute until chicken is cooked on the outside at least (but doesn\u0026rsquo;t have to be all the way through yet)\u003c/li\u003e\n\u003cli\u003eAdd tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste\u003c/li\u003e\n\u003cli\u003eReduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn)\u003c/li\u003e\n\u003cli\u003eAdd in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve\u003c/li\u003e\n\u003cli\u003eServe over rice or quinoa. Additionally, having fresh naan on the side is great\u003c/li\u003e\n\u003c/ol\u003e","title":"Himalayan Chicken Karahi"},{"content":"Ingredients Black refried beans:\nCan black beans plain One minced and seeded jalepeno 1/2 large red onion minced 3 cloves garlic minced Tsp cumin powder Tsp chili powder Tsp garlic salt plus more to taste Tortillas:\nSmall corn tortillas (1 pack. At least 10) Veggies (pick at least 3 and stir fry in cumin and chili powder, below is an example):\n2 bell peppers, sliced and chopped to thin 1.5 inch lengths (or just dice it\u0026hellip;) 1 zucchini, same as pepper 1 yellow zucchini squash, same as pepper 1 large red onion, same as pepper but quarter moons Chili lime slaw (this is excellent on tacos or tostadas):\n3 cups red or green or both types of cabbage, shredded 1 large jalapeno minced (seeded or not depending on spice desired) 1 bunch cilantro, chopped 3 tbsp lime juice or more to taste Tsp salt or garlic salt or more to taste Other Toppings:\n2 tomatoes, without core, diced 1 avocado, inside in small chunks to grab Cojita or fresca crumbly cheese Instructions Harden tortillas (dealers choice on method), I use an air fryer for ~10 minutes. Goal is flat and crisp tortillas. Don\u0026rsquo;t overcook as you don\u0026rsquo;t want crumbly or overly burnt. Set aside Make slaw: mix ingredients in bowl, cover, and set aside For the beans, this takes some time. Cook olive oil, garlic, jalapeno and onion on medium until cooked. Add spices and cook for another couple minutes. Add beans and lime juice and simmer at least a few minutes until the desired thickness is achieved. Some crumbly cheese can be added to thicken after it is cooked Assemble: tortilla, beans, veggies, slaw, cheese, tomato, avocado. Enjoy! ","permalink":"https://wheelerworldkitchen.com/posts/homemade-black-bean-tostadas/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBlack refried beans:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eCan black beans plain\u003c/li\u003e\n\u003cli\u003eOne minced and seeded jalepeno\u003c/li\u003e\n\u003cli\u003e1/2 large red onion minced\u003c/li\u003e\n\u003cli\u003e3 cloves garlic minced\u003c/li\u003e\n\u003cli\u003eTsp cumin powder\u003c/li\u003e\n\u003cli\u003eTsp chili powder\u003c/li\u003e\n\u003cli\u003eTsp garlic salt plus more to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eTortillas:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eSmall corn tortillas (1 pack. At least 10)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eVeggies\u003c/strong\u003e (pick at least 3 and stir fry in cumin and chili powder, below is an example):\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 bell peppers, sliced and chopped to thin 1.5 inch lengths (or just dice it\u0026hellip;)\u003c/li\u003e\n\u003cli\u003e1 zucchini, same as pepper\u003c/li\u003e\n\u003cli\u003e1 yellow zucchini squash, same as pepper\u003c/li\u003e\n\u003cli\u003e1 large red onion, same as pepper but quarter moons\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eChili lime slaw\u003c/strong\u003e (this is excellent on tacos or tostadas):\u003c/p\u003e","title":"Homemade Black Bean Tostadas with Lime and Fajita Veggies"},{"content":"Ingredients 2 cups all purpose flour 3 large eggs 1/2 tsp salt 1/2 tbsp olive oil Instructions Place flour on clean, flat surface and make a nest. Add eggs, oil and salt to center and use fork to break/mix things in while keeping flour walls intact Now use hands to gently bring the flour inward to incorporate Work ball with your hands to bring it together and continue to knead for 10 minutes or so. (it will feel dry at first but be patient). It should beome conhesive and smooth. If still dry and kneaded to death, add a smidge of water to finalize it. IF too sticky, add a smidge of flour Let dough rest at room temp for 30 minutes Now, proceed to use dough such as with pasta attachment on kitchen aid or something ","permalink":"https://wheelerworldkitchen.com/posts/homemade-pasta-dough/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003e2 cups all purpose flour\u003c/li\u003e\n\u003cli\u003e3 large eggs\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e1/2 tbsp olive oil\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePlace flour on clean, flat surface and make a nest. Add eggs, oil and salt to center and use fork to break/mix things in while keeping flour walls intact\u003c/li\u003e\n\u003cli\u003eNow use hands to gently bring the flour inward to incorporate\u003c/li\u003e\n\u003cli\u003eWork ball with your hands to bring it together and continue to knead for 10 minutes or so. (it will feel dry at first but be patient). It should beome conhesive and smooth. If still dry and kneaded to death, add a smidge of water to finalize it. IF too sticky, add a smidge of flour\u003c/li\u003e\n\u003cli\u003eLet dough rest at room temp for 30 minutes\u003c/li\u003e\n\u003cli\u003eNow, proceed to use dough such as with pasta attachment on kitchen aid or something\u003c/li\u003e\n\u003c/ol\u003e","title":"Homemade Pasta Dough"},{"content":"Ingredients 1/2 cup toasted pine nuts 2 tbsp lemon juice 6 cloves garlic 1/2 tsp salt Black pepper to taste 2 cups basil leaves 1/4 cup olive oil or a smidge more for a smoother pesto 1/4 cup grated parmesan cheese, optional Instructions Put items 1-5 in food processor and pulse until well chopped Add basil, item 6, and pulse to combine Drizzle in olive oil, item 7, until combined Do the same with the parmesan Done. Unless you want it smoother, then add a smidge more olive oil and pulse to combine ","permalink":"https://wheelerworldkitchen.com/posts/homemade-pesto-sauce/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003e1/2 cup toasted pine nuts\u003c/li\u003e\n\u003cli\u003e2 tbsp lemon juice\u003c/li\u003e\n\u003cli\u003e6 cloves garlic\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003eBlack pepper to taste\u003c/li\u003e\n\u003cli\u003e2 cups basil leaves\u003c/li\u003e\n\u003cli\u003e1/4 cup olive oil or a smidge more for a smoother pesto\u003c/li\u003e\n\u003cli\u003e1/4 cup grated parmesan cheese, optional\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut items 1-5 in food processor and pulse until well chopped\u003c/li\u003e\n\u003cli\u003eAdd basil, item 6, and pulse to combine\u003c/li\u003e\n\u003cli\u003eDrizzle in olive oil, item 7, until combined\u003c/li\u003e\n\u003cli\u003eDo the same with the parmesan\u003c/li\u003e\n\u003cli\u003eDone. Unless you want it smoother, then add a smidge more olive oil and pulse to combine\u003c/li\u003e\n\u003c/ol\u003e","title":"Homemade Pesto Sauce"},{"content":"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) ","permalink":"https://wheelerworldkitchen.com/posts/homemade-salsa-recipe/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1.25 lbs roma tomatoes (5-6)\u003c/li\u003e\n\u003cli\u003e1 (14.5 oz) can petite diced tomatoes (low salt and maybe fire roasted)\u003c/li\u003e\n\u003cli\u003e3 green onions, ends trimmed\u003c/li\u003e\n\u003cli\u003e1/4 red onion\u003c/li\u003e\n\u003cli\u003e1 jalapeño (up to you on seeded, usually not)\u003c/li\u003e\n\u003cli\u003eBatch cilantro\u003c/li\u003e\n\u003cli\u003e1 large clove garlic\u003c/li\u003e\n\u003cli\u003e2 tbsp lime juice\u003c/li\u003e\n\u003cli\u003e1/2 tsp chili powder\u003c/li\u003e\n\u003cli\u003e1/4 tsp ground cumin\u003c/li\u003e\n\u003cli\u003e1 tsp salt or little less\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCombine 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)\u003c/li\u003e\n\u003c/ol\u003e","title":"Homemade Salsa"},{"content":"Ingredients Chicken:\n1/2 can chipotle peppers in adobo (or more for more spice) 1 large tomato, diced 6 cloves garlic, minced 2 tbsp oil 1 huge yellow onion, sliced 2 med tomatoes, diced 2 pounds chicken thighs 1/2 cup chicken broth 3 tsp salt 1-2 tsp cayenne If making this a taco recipe and not just the chicken, also do:\nCorn tortillas 1/2 cup cilantro chopped 4 radishes thinly sliced 1 cup purple cabbage shredded 1 avocado diced or smashed 1 cup cheese (like cojita or whatever) Lime juice Instructions Puree first three ingredients and set aside In instant pot, saute onions until translucent. Add chicken, salt, broth, tomatoes, pureed sauce and then pressure cook for 15 minutes high heat and high pressure. Let it natural release for at least 10 minutes. Release pressure Scoop the chicken out and then shred. Return to pot now in saute mode. Cook another few minutes and add salt and pepper to taste To serve, top tortillas with chicken and rest of taco ingredients ","permalink":"https://wheelerworldkitchen.com/posts/instant-pot-chicken-tinga/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChicken:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 can chipotle peppers in adobo (or more for more spice)\u003c/li\u003e\n\u003cli\u003e1 large tomato, diced\u003c/li\u003e\n\u003cli\u003e6 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e2 tbsp oil\u003c/li\u003e\n\u003cli\u003e1 huge yellow onion, sliced\u003c/li\u003e\n\u003cli\u003e2 med tomatoes, diced\u003c/li\u003e\n\u003cli\u003e2 pounds chicken thighs\u003c/li\u003e\n\u003cli\u003e1/2 cup chicken broth\u003c/li\u003e\n\u003cli\u003e3 tsp salt\u003c/li\u003e\n\u003cli\u003e1-2 tsp cayenne\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIf making this a taco recipe and not just the chicken, also do:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eCorn tortillas\u003c/li\u003e\n\u003cli\u003e1/2 cup cilantro chopped\u003c/li\u003e\n\u003cli\u003e4 radishes thinly sliced\u003c/li\u003e\n\u003cli\u003e1 cup purple cabbage shredded\u003c/li\u003e\n\u003cli\u003e1 avocado diced or smashed\u003c/li\u003e\n\u003cli\u003e1 cup cheese (like cojita or whatever)\u003c/li\u003e\n\u003cli\u003eLime juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePuree first three ingredients and set aside\u003c/li\u003e\n\u003cli\u003eIn instant pot, saute onions until translucent. Add chicken, salt, broth, tomatoes, pureed sauce and then pressure cook for 15 minutes high heat and high pressure. Let it natural release for at least 10 minutes. Release pressure\u003c/li\u003e\n\u003cli\u003eScoop the chicken out and then shred. Return to pot now in saute mode. Cook another few minutes and add salt and pepper to taste\u003c/li\u003e\n\u003cli\u003eTo serve, top tortillas with chicken and rest of taco ingredients\u003c/li\u003e\n\u003c/ol\u003e","title":"Instant Pot Chicken Tinga"},{"content":"Ingredients Meatballs:\n1/2 lb ground chicken 1/2 lb Italian sausage (mild) 1/2 cup bread crumbs, Italian style works 2 large cloves garlic, minced 3 tbsp chopped cilantro, chopped small 1/2 cup parmesan cheese, the nice stuff NOT the powder 3 tbsp milk or so 1 large egg Salt and pepper to taste (tbsp of each to start is good) Soup:\n2 tbsp good olive oil 1 yellow onion, minced 3 large carrots, chopped 1 cup chopped celery (or more doesn\u0026rsquo;t hurt) 10 cups good chicken stock (kitchen basics) 1/2 cup dry white wine 1 cup small, star pasta 1/4 cup minced, fresh dill 12 oz baby spinach, trimmed and lightly chopped Instructions Combine all meatball ingredients in mixing bowl with fork and hands if needed. Scoop into greased sheet pan and spread out ~40 meatballs over pan. Note: these are small meatballs and a tsp could be used to scoop. Bake for 35 minutes at 350°F Heat olive oil in large soup pot and saute carrots, onion, and celery until soft (6-8 min) Add chicken stock and wine. Bring to boil Add pasta and cook 6-8 minutes Add dill, meatballs, and spinach. Cook another minute Check for salt and pepper Serve and sprinkle parmesan over bowls ","permalink":"https://wheelerworldkitchen.com/posts/italian-wedding-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMeatballs:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 lb ground chicken\u003c/li\u003e\n\u003cli\u003e1/2 lb Italian sausage (mild)\u003c/li\u003e\n\u003cli\u003e1/2 cup bread crumbs, Italian style works\u003c/li\u003e\n\u003cli\u003e2 large cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e3 tbsp chopped cilantro, chopped small\u003c/li\u003e\n\u003cli\u003e1/2 cup parmesan cheese, the nice stuff NOT the powder\u003c/li\u003e\n\u003cli\u003e3 tbsp milk or so\u003c/li\u003e\n\u003cli\u003e1 large egg\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste (tbsp of each to start is good)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSoup:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp good olive oil\u003c/li\u003e\n\u003cli\u003e1 yellow onion, minced\u003c/li\u003e\n\u003cli\u003e3 large carrots, chopped\u003c/li\u003e\n\u003cli\u003e1 cup chopped celery (or more doesn\u0026rsquo;t hurt)\u003c/li\u003e\n\u003cli\u003e10 cups good chicken stock (kitchen basics)\u003c/li\u003e\n\u003cli\u003e1/2 cup dry white wine\u003c/li\u003e\n\u003cli\u003e1 cup small, star pasta\u003c/li\u003e\n\u003cli\u003e1/4 cup minced, fresh dill\u003c/li\u003e\n\u003cli\u003e12 oz baby spinach, trimmed and lightly chopped\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCombine all meatball ingredients in mixing bowl with fork and hands if needed. Scoop into greased sheet pan and spread out ~40 meatballs over pan. Note: these are small meatballs and a tsp could be used to scoop. Bake for 35 minutes at 350°F\u003c/li\u003e\n\u003cli\u003eHeat olive oil in large soup pot and saute carrots, onion, and celery until soft (6-8 min)\u003c/li\u003e\n\u003cli\u003eAdd chicken stock and wine. Bring to boil\u003c/li\u003e\n\u003cli\u003eAdd pasta and cook 6-8 minutes\u003c/li\u003e\n\u003cli\u003eAdd dill, meatballs, and spinach. Cook another minute\u003c/li\u003e\n\u003cli\u003eCheck for salt and pepper\u003c/li\u003e\n\u003cli\u003eServe and sprinkle parmesan over bowls\u003c/li\u003e\n\u003c/ol\u003e","title":"Italian Wedding Soup, the Dill Version"},{"content":"Ingredients 2 lb boneless skinless chicken breasts or thighs, cut into 1\u0026quot; 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\u0026rsquo;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 ","permalink":"https://wheelerworldkitchen.com/posts/knockoff-chick-fil-a-nuggets/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 lb boneless skinless chicken breasts or thighs, cut into 1\u0026quot; pieces\u003c/li\u003e\n\u003cli\u003e1 cup dill pickle juice\u003c/li\u003e\n\u003cli\u003e1 large egg\u003c/li\u003e\n\u003cli\u003e1 cup milk\u003c/li\u003e\n\u003cli\u003e1 cup flour\u003c/li\u003e\n\u003cli\u003e1 tbsp confectioners sugar\u003c/li\u003e\n\u003cli\u003e1 tsp paprika\u003c/li\u003e\n\u003cli\u003e1 tsp pepper\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003eCanola oil for frying (or other mild oils work too)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut chicken in bowl with pickle juice and let sit for a minimum of 1 hour. Overnight is even better\u003c/li\u003e\n\u003cli\u003eDrain out the pickle juice. In a separate bowl, mix milk and egg, and then pour into chicken bowl\u003c/li\u003e\n\u003cli\u003eIn a new bowl add all dry spices, mix well. Heat up oil in a deep dish so it doesn\u0026rsquo;t splatter unduly\u003c/li\u003e\n\u003cli\u003eGrab 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\u003c/li\u003e\n\u003cli\u003eCook in batches and then serve with dipping sauces\u003c/li\u003e\n\u003c/ol\u003e","title":"Knockoff Chick-fil-A Nuggets"},{"content":"Ingredients 28 oz jar good marinara sauce 2 large garden tomatoes, chopped 2 cloves garlic, chopped 1 cup spinach, chopped 1 lb ground hot Italian sausage (optional and leave out for vegetarian option) 1.5 cups water 12 oz ricotta cheese 3 cups mozzarella 1/2 cup parmesan cheese 2 eggs Small bunch parsley 9 uncooked lasagna noodles 1 garden tomato, thinly sliced 1/2 cup mozzarella Instructions Preheat oven to 350°F In deep fry pan, cook sausage and garlic until cooked through. Add and cook spinach for another minute. Add marinara sauce, tomatoes, and 1.5 cups water. Simmer for 10 minutes In large mixing bowl, mix: ricotta, mozzarella, parmesan cheese, eggs, and parsley In deep baking dish, layer in order: some sauce → 3 noodles → half cheese mixture → some sauce → 3 noodles → other half cheese mixture → some sauce → 3 noodles → any remaining sauce → thinly sliced tomato evenly on top → mozzarella sprinkled on top Cover with tinfoil and bake for 1 hour. Last 15 minutes, remove the tinfoil ","permalink":"https://wheelerworldkitchen.com/posts/lasagna-recipe/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e28 oz jar good marinara sauce\u003c/li\u003e\n\u003cli\u003e2 large garden tomatoes, chopped\u003c/li\u003e\n\u003cli\u003e2 cloves garlic, chopped\u003c/li\u003e\n\u003cli\u003e1 cup spinach, chopped\u003c/li\u003e\n\u003cli\u003e1 lb ground hot Italian sausage (optional and leave out for vegetarian option)\u003c/li\u003e\n\u003cli\u003e1.5 cups water\u003c/li\u003e\n\u003cli\u003e12 oz ricotta cheese\u003c/li\u003e\n\u003cli\u003e3 cups mozzarella\u003c/li\u003e\n\u003cli\u003e1/2 cup parmesan cheese\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003cli\u003eSmall bunch parsley\u003c/li\u003e\n\u003cli\u003e9 uncooked lasagna noodles\u003c/li\u003e\n\u003cli\u003e1 garden tomato, thinly sliced\u003c/li\u003e\n\u003cli\u003e1/2 cup mozzarella\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 350°F\u003c/li\u003e\n\u003cli\u003eIn deep fry pan, cook sausage and garlic until cooked through. Add and cook spinach for another minute. Add marinara sauce, tomatoes, and 1.5 cups water. Simmer for 10 minutes\u003c/li\u003e\n\u003cli\u003eIn large mixing bowl, mix: ricotta, mozzarella, parmesan cheese, eggs, and parsley\u003c/li\u003e\n\u003cli\u003eIn deep baking dish, layer in order: some sauce → 3 noodles → half cheese mixture → some sauce → 3 noodles → other half cheese mixture → some sauce → 3 noodles → any remaining sauce → thinly sliced tomato evenly on top → mozzarella sprinkled on top\u003c/li\u003e\n\u003cli\u003eCover with tinfoil and bake for 1 hour. Last 15 minutes, remove the tinfoil\u003c/li\u003e\n\u003c/ol\u003e","title":"Lasagna (Meat or Veggie)"},{"content":"Ingredients 2 cups red lentils 2 inch fresh ginger, grated 4 cloves garlic, minced 1.5 tsp turmeric 2.5 tsp curry powder 5 cups water or some type of broth Salt and pepper to taste Optional add ons in dish (cook with lentils) or as toppings at end:\nButter Onion variety Jalapeno Cilantro Other veggies Instructions Place all of primary ingredients in large saucepan and bring to simmer. Cook 15-20 minutes until everything is soft and it is a little thicker. Add optional items if cooking via the one-pot method Add optional toppings Serve with rice ","permalink":"https://wheelerworldkitchen.com/posts/lentil-dahl/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups red lentils\u003c/li\u003e\n\u003cli\u003e2 inch fresh ginger, grated\u003c/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1.5 tsp turmeric\u003c/li\u003e\n\u003cli\u003e2.5 tsp curry powder\u003c/li\u003e\n\u003cli\u003e5 cups water or some type of broth\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOptional add ons in dish (cook with lentils) or as toppings at end:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eButter\u003c/li\u003e\n\u003cli\u003eOnion variety\u003c/li\u003e\n\u003cli\u003eJalapeno\u003c/li\u003e\n\u003cli\u003eCilantro\u003c/li\u003e\n\u003cli\u003eOther veggies\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePlace all of primary ingredients in large saucepan and bring to simmer. Cook 15-20 minutes until everything is soft and it is a little thicker. Add optional items if cooking via the one-pot method\u003c/li\u003e\n\u003cli\u003eAdd optional toppings\u003c/li\u003e\n\u003cli\u003eServe with rice\u003c/li\u003e\n\u003c/ol\u003e","title":"Lentil Dahl"},{"content":"Ingredients 1/4 cup extra virgin olive oil 1 medium yellow or white onion, chopped 2 carrots, peeled and chopped 4 garlic cloves, pressed or minced 2 teaspoons ground cumin 1 teaspoon curry powder 1/2 teaspoon dried thyme 1 large can (28 ounces) diced tomatoes, lightly drained 1 cup brown or green lentils, picked over and rinsed 4 cups vegetable broth 2 cups water 1 teaspoon salt, more to taste Pinch of red pepper flakes Freshly ground black pepper, to taste 1 cup chopped fresh collard greens or kale, tough ribs removed 1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste Instructions Warm the olive oil in a large Dutch oven or pot over medium heat Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape Transfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.) Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes Serve while hot ","permalink":"https://wheelerworldkitchen.com/posts/lentil-tomato-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1/4 cup extra virgin olive oil\u003c/li\u003e\n\u003cli\u003e1 medium yellow or white onion, chopped\u003c/li\u003e\n\u003cli\u003e2 carrots, peeled and chopped\u003c/li\u003e\n\u003cli\u003e4 garlic cloves, pressed or minced\u003c/li\u003e\n\u003cli\u003e2 teaspoons ground cumin\u003c/li\u003e\n\u003cli\u003e1 teaspoon curry powder\u003c/li\u003e\n\u003cli\u003e1/2 teaspoon dried thyme\u003c/li\u003e\n\u003cli\u003e1 large can (28 ounces) diced tomatoes, lightly drained\u003c/li\u003e\n\u003cli\u003e1 cup brown or green lentils, picked over and rinsed\u003c/li\u003e\n\u003cli\u003e4 cups vegetable broth\u003c/li\u003e\n\u003cli\u003e2 cups water\u003c/li\u003e\n\u003cli\u003e1 teaspoon salt, more to taste\u003c/li\u003e\n\u003cli\u003ePinch of red pepper flakes\u003c/li\u003e\n\u003cli\u003eFreshly ground black pepper, to taste\u003c/li\u003e\n\u003cli\u003e1 cup chopped fresh collard greens or kale, tough ribs removed\u003c/li\u003e\n\u003cli\u003e1 to 2 tablespoons lemon juice (1/2 to 1 medium lemon), to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eWarm the olive oil in a large Dutch oven or pot over medium heat\u003c/li\u003e\n\u003cli\u003eOnce the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes\u003c/li\u003e\n\u003cli\u003eAdd the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often\u003c/li\u003e\n\u003cli\u003ePour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape\u003c/li\u003e\n\u003cli\u003eTransfer 2 cups of the soup to a blender. Securely fasten the lid, protect your hand from steam with a tea towel placed over the lid, and puree the soup until smooth. Pour the pureed soup back into the pot. (Or, use an immersion blender to blend a portion of the soup.)\u003c/li\u003e\n\u003cli\u003eAdd the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking. Remove the pot from the heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. For spicier soup, add another pinch or two of red pepper flakes\u003c/li\u003e\n\u003cli\u003eServe while hot\u003c/li\u003e\n\u003c/ol\u003e","title":"Lentil, Tomato Soup"},{"content":"Ingredients 1 lb linguine (cook according to package directions) 6 tbsp olive oil 1 yellow onion, diced small 8 or more cloves garlic, minced 1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc) 1 tbsp red pepper flakes (more or less to taste) 2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp) 1 small batch parsley, finely chopped 3 tbsp butter 1.5 tbsp lemon juice (more or less to taste) Instructions Cook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice) In large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn) Add the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams Add butter and lemon juice and dissolve into the sauce Add pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water Add salt to taste and serve ","permalink":"https://wheelerworldkitchen.com/posts/linguini-clams-butter-garlic-wine/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb linguine (cook according to package directions)\u003c/li\u003e\n\u003cli\u003e6 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 yellow onion, diced small\u003c/li\u003e\n\u003cli\u003e8 or more cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1 cup dry white wine (pinot grigio, chardonnay or sauvignon blanc)\u003c/li\u003e\n\u003cli\u003e1 tbsp red pepper flakes (more or less to taste)\u003c/li\u003e\n\u003cli\u003e2 pounds littleneck clams (~40 of them), scrubbed (or 1 lb sea scallops, or 1 lb shrimp)\u003c/li\u003e\n\u003cli\u003e1 small batch parsley, finely chopped\u003c/li\u003e\n\u003cli\u003e3 tbsp butter\u003c/li\u003e\n\u003cli\u003e1.5 tbsp lemon juice (more or less to taste)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook pasta to package directions and set aside. (If you cook a smidge less (1 min), less than al dente, that can help the final product soak up more juice)\u003c/li\u003e\n\u003cli\u003eIn large saute pan (or pot), over med-high heat, cook the olive oil with onion and garlic until just golden (do NOT burn)\u003c/li\u003e\n\u003cli\u003eAdd the wine, red pepper flakes, some salt to taste, clams (or whatever seafood you are using), and all but 2 tbsp of the parsley. Bring to simmer and cook, covered, until clams open (6-8 minutes). Discard any unopened clams\u003c/li\u003e\n\u003cli\u003eAdd butter and lemon juice and dissolve into the sauce\u003c/li\u003e\n\u003cli\u003eAdd pasta to the saute pan and stir while it cooks for another minute or two (goal is to have pasta soak up the juice). If it becomes too dry add a smidge bit of water\u003c/li\u003e\n\u003cli\u003eAdd salt to taste and serve\u003c/li\u003e\n\u003c/ol\u003e","title":"Linguini and Clams in Butter/Garlic/Wine Sauce"},{"content":"Ingredients Cake:\n2 cups sugar, white 1.75 cups all purpose flour 0.75 cup cocoa powder 1.5 tsp baking powder 1.5 tsp baking soda 1 tsp salt 2 eggs 1 cup milk (whole preferred) 0.5 cup vegetable oil 2 tsp vanilla extract 1 cup boiling water Frosting:\n0.5 cup butter 0.67 cup cocoa 3 cups powdered sugar 0.33 cup whole milk 1 tsp vanilla extract Instructions Preheat oven to 350°F and grease two 9\u0026quot; round baking pans Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on med speed 2 minutes. Stir in boiling water (this makes it thin). Pour into pans and bake 30-35 minutes. Cool completely before adding frosting Frosting: Melt butter and stir in cocoa. Add powdered sugar and milk, beating on med speed. Add more milk if needed. Stir in vanilla. Makes about 2 cups total ","permalink":"https://wheelerworldkitchen.com/posts/mamas-chocolate-cake/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cups sugar, white\u003c/li\u003e\n\u003cli\u003e1.75 cups all purpose flour\u003c/li\u003e\n\u003cli\u003e0.75 cup cocoa powder\u003c/li\u003e\n\u003cli\u003e1.5 tsp baking powder\u003c/li\u003e\n\u003cli\u003e1.5 tsp baking soda\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003cli\u003e1 cup milk (whole preferred)\u003c/li\u003e\n\u003cli\u003e0.5 cup vegetable oil\u003c/li\u003e\n\u003cli\u003e2 tsp vanilla extract\u003c/li\u003e\n\u003cli\u003e1 cup boiling water\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFrosting:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e0.5 cup butter\u003c/li\u003e\n\u003cli\u003e0.67 cup cocoa\u003c/li\u003e\n\u003cli\u003e3 cups powdered sugar\u003c/li\u003e\n\u003cli\u003e0.33 cup whole milk\u003c/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 350°F and grease two 9\u0026quot; round baking pans\u003c/li\u003e\n\u003cli\u003eCombine dry ingredients in large bowl. Add eggs, milk, oil and vanilla. Beat on med speed 2 minutes. Stir in boiling water (this makes it thin). Pour into pans and bake 30-35 minutes. Cool completely before adding frosting\u003c/li\u003e\n\u003cli\u003eFrosting: Melt butter and stir in cocoa. Add powdered sugar and milk, beating on med speed. Add more milk if needed. Stir in vanilla. Makes about 2 cups total\u003c/li\u003e\n\u003c/ol\u003e","title":"Mama's Chocolate Cake"},{"content":"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\u0026rsquo;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, \u0026lt;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. ","permalink":"https://wheelerworldkitchen.com/posts/simple-mashed-potatoes/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePotatoes (whole, unpeeled or peeled your choice)\u003c/li\u003e\n\u003cli\u003e8 cloves garlic, split usage\u003c/li\u003e\n\u003cli\u003eOlive oil or any oil\u003c/li\u003e\n\u003cli\u003eButter\u003c/li\u003e\n\u003cli\u003eSalt\u003c/li\u003e\n\u003cli\u003eGarlic salt\u003c/li\u003e\n\u003cli\u003eBlack pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"directions\"\u003eDirections\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eGet 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\u0026rsquo;t matter much and can just be a little).\u003c/li\u003e\n\u003cli\u003eBring 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.\u003c/li\u003e\n\u003cli\u003eDO NOT DRAIN THE WATER!!!!!\u003c/li\u003e\n\u003cli\u003eUsing 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, \u0026lt;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.\u003c/li\u003e\n\u003cli\u003eServe.\u003c/li\u003e\n\u003c/ol\u003e","title":"Mashed Potatoes"},{"content":"Ingredients Red pepper sauce:\nOne 16oz jar roasted red peppers 2 cloves garlic 1 tsp salt 1.5 tbsp lemon (adjust to taste) 1/2 cup olive oil 1/2 cup almonds Roasted chick peas:\n15 oz can chickpeas 0.5 tsp cumin 0.5 tsp smoked paprika 0.5 tsp garlic powder 0.25 tsp onion powder 0.25 tsp ground coriander 0.5 tsp sea salt 0.25 tsp fresh ground black pepper 1 tbsp olive oil Toppings:\nProtein (tofu, mustard chicken (see recipe), etc. anything works) Diced tomato Sliced and halved cucumber Quinoa (cook to package directions), \u0026lt;1 cup Feta cheese Something leafy and green (spinach, kale, etc.) Instructions Preheat oven to 400°F and lightly spray baking sheet with olive oil Drain and rinse the chickpeas well and dry them after Mix spices for chick peas together well in bowl Bake chickpeas naked (no spices) for 15 min Remove, stir in bowl with spices well plus the olive oil. Stir well Put back on baking sheet and bake for an additional 10 minutes Stir a smidge (or just shake the sheet) and go for an additional 5-10 minutes. The level of crispness can take a bit of finesse so be patient and watch them Make the red pepper sauce by mixing the ingredients together in food processor and setting in a bowl Serve in big bowls: quinoa on bottom plus toppings in pizza segments around bowl with sauce spooned on top ","permalink":"https://wheelerworldkitchen.com/posts/mediterranean-bowls/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRed pepper sauce:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eOne 16oz jar roasted red peppers\u003c/li\u003e\n\u003cli\u003e2 cloves garlic\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1.5 tbsp lemon (adjust to taste)\u003c/li\u003e\n\u003cli\u003e1/2 cup olive oil\u003c/li\u003e\n\u003cli\u003e1/2 cup almonds\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRoasted chick peas:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e15 oz can chickpeas\u003c/li\u003e\n\u003cli\u003e0.5 tsp cumin\u003c/li\u003e\n\u003cli\u003e0.5 tsp smoked paprika\u003c/li\u003e\n\u003cli\u003e0.5 tsp garlic powder\u003c/li\u003e\n\u003cli\u003e0.25 tsp onion powder\u003c/li\u003e\n\u003cli\u003e0.25 tsp ground coriander\u003c/li\u003e\n\u003cli\u003e0.5 tsp sea salt\u003c/li\u003e\n\u003cli\u003e0.25 tsp fresh ground black pepper\u003c/li\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eToppings:\u003c/strong\u003e\u003c/p\u003e","title":"Mediterranean Bowls"},{"content":"Ingredients 4 lb chuck roast (beef or lamb, bone in or out, doesn\u0026rsquo;t matter) 4 bay leaves 2 cups beef broth 1 yellow onion 8 cloves garlic 10+ oz red chile sauce 1 can (7 oz) chipotle peppers in adobo 28 oz can peeled tomatoes (or fire roasted) 1.5 tsp cumin 1.5 tsp garlic powder 1 tsp garlic salt 1.5 tsp onion powder 1.5 tsp oregano 1 tsp black pepper Instructions Put meat, bay leaves and broth in instant pot Rest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately) Cook high heat and pressure for min of 1 hour, preferably 1.5-2 hours Serve in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next) ","permalink":"https://wheelerworldkitchen.com/posts/mexican-birria/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e4 lb chuck roast (beef or lamb, bone in or out, doesn\u0026rsquo;t matter)\u003c/li\u003e\n\u003cli\u003e4 bay leaves\u003c/li\u003e\n\u003cli\u003e2 cups beef broth\u003c/li\u003e\n\u003cli\u003e1 yellow onion\u003c/li\u003e\n\u003cli\u003e8 cloves garlic\u003c/li\u003e\n\u003cli\u003e10+ oz red chile sauce\u003c/li\u003e\n\u003cli\u003e1 can (7 oz) chipotle peppers in adobo\u003c/li\u003e\n\u003cli\u003e28 oz can peeled tomatoes (or fire roasted)\u003c/li\u003e\n\u003cli\u003e1.5 tsp cumin\u003c/li\u003e\n\u003cli\u003e1.5 tsp garlic powder\u003c/li\u003e\n\u003cli\u003e1 tsp garlic salt\u003c/li\u003e\n\u003cli\u003e1.5 tsp onion powder\u003c/li\u003e\n\u003cli\u003e1.5 tsp oregano\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut meat, bay leaves and broth in instant pot\u003c/li\u003e\n\u003cli\u003eRest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately)\u003c/li\u003e\n\u003cli\u003eCook high heat and pressure for min of 1 hour, preferably 1.5-2 hours\u003c/li\u003e\n\u003cli\u003eServe in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next)\u003c/li\u003e\n\u003c/ol\u003e","title":"Mexican Birria (Beef or Lamb)"},{"content":"Ingredients 1 lb pasta (cooked to package directions) 4 tbsp butter 4 cloves garlic, minced 1.5 cups heavy cream 0.5 cup milk (almond, oat or whole) 3 tsp salt 2 tsp lime juice or more to taste 8 bay leaves 1/2 cup queso fresco (or mozzarella works too) Instructions In a sauce pan saute garlic in butter until fragrant Add the rest of the ingredients to the bay leaves. Simmer for 5+ minutes. Stirring often. It should thicken a smidge. Remove bay leaves if you can Add to the cooked pasta and stir well, add queso fresco too Notes Serve with grilled shrimp or something tasty The heavy cream, salt and lime juice is a combo to simulate Mexican cream. You can just use that instead if you got it ","permalink":"https://wheelerworldkitchen.com/posts/mexican-pasta/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb pasta (cooked to package directions)\u003c/li\u003e\n\u003cli\u003e4 tbsp butter\u003c/li\u003e\n\u003cli\u003e4 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1.5 cups heavy cream\u003c/li\u003e\n\u003cli\u003e0.5 cup milk (almond, oat or whole)\u003c/li\u003e\n\u003cli\u003e3 tsp salt\u003c/li\u003e\n\u003cli\u003e2 tsp lime juice or more to taste\u003c/li\u003e\n\u003cli\u003e8 bay leaves\u003c/li\u003e\n\u003cli\u003e1/2 cup queso fresco (or mozzarella works too)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn a sauce pan saute garlic in butter until fragrant\u003c/li\u003e\n\u003cli\u003eAdd the rest of the ingredients to the bay leaves. Simmer for 5+ minutes. Stirring often. It should thicken a smidge. Remove bay leaves if you can\u003c/li\u003e\n\u003cli\u003eAdd to the cooked pasta and stir well, add queso fresco too\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eServe with grilled shrimp or something tasty\u003c/li\u003e\n\u003cli\u003eThe heavy cream, salt and lime juice is a combo to simulate Mexican cream. You can just use that instead if you got it\u003c/li\u003e\n\u003c/ol\u003e","title":"Mexican Pasta"},{"content":"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 ","permalink":"https://wheelerworldkitchen.com/posts/mexican-rice/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 1/2 cups long grain white rice\u003c/li\u003e\n\u003cli\u003e1/4 cup oil (vegetable or canola oil)\u003c/li\u003e\n\u003cli\u003e3 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e1/2 medium onion, finely diced\u003c/li\u003e\n\u003cli\u003e1 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 tsp chili powder\u003c/li\u003e\n\u003cli\u003e1/3 cup tomato sauce\u003c/li\u003e\n\u003cli\u003e2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup)\u003c/li\u003e\n\u003cli\u003e2 teaspoon salt\u003c/li\u003e\n\u003cli\u003e1 carrot, diced small\u003c/li\u003e\n\u003cli\u003e1/2 cup peas (frozen or fresh)\u003c/li\u003e\n\u003cli\u003e3 cups water\u003c/li\u003e\n\u003cli\u003e1-3 whole serrano peppers, optional\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn 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)\u003c/li\u003e\n\u003cli\u003eAdd 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.)\u003c/li\u003e\n\u003cli\u003eBring 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\u003c/li\u003e\n\u003cli\u003eTaste test. Spruce up with more salt, pepper, and cholula as necessary\u003c/li\u003e\n\u003c/ol\u003e","title":"Mexican Rice"},{"content":"Ingredients 2 tablespoon Olive Oil 1 cup Onion diced 5 cloves Garlic minced 4 fresh roma tomatoes diced 4 Celery Stalks chopped 4 Carrots chopped 2 small Zucchini chopped 1/2 cup elbow macaroni pasta or similar 32 ounces vegetable or chicken Broth 1 can White Kidney Beans 15oz, drained 2 cups Spinach chopped (can substitute kale but leave out the stems) 1/2 cup Parmesan cheese grated or shredded Parsley chopped, to garnish (optional) 2 teaspoon Italian Seasoning, more to taste 1 teaspoon Salt, to taste 1/4 teaspoon Black Pepper crushed, to taste 1 teaspoon Paprika, to taste Instructions Start the instant pot in SAUTE mode with olive oil. Add diced onions and minced garlic. Stir and Saute for 2 minutes. Add diced tomatoes and chopped celery, carrots and zucchini. Add in the italian seasoning, salt, pepper and paprika. Stir another minute or so to mix well. Add in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure the pasta is under the broth. Press Cancel and close lid with vent in sealing position. Set to SOUP setting (high pressure) for 6 minutes. It will take a while to hit pressure and temp. 6 min starts AFTER that FYI. When 6 minutes are up and instant pot beeps, release the pressure. Stir in the chopped spinach and let it sit for 5 minutes. Stir in. Garnish with parmesan cheese (optional) and minestrone soup is ready to serve. ","permalink":"https://wheelerworldkitchen.com/posts/minestrone-soup-instant-pot/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tablespoon Olive Oil\u003c/li\u003e\n\u003cli\u003e1 cup Onion diced\u003c/li\u003e\n\u003cli\u003e5 cloves Garlic minced\u003c/li\u003e\n\u003cli\u003e4 fresh roma tomatoes diced\u003c/li\u003e\n\u003cli\u003e4 Celery Stalks chopped\u003c/li\u003e\n\u003cli\u003e4 Carrots chopped\u003c/li\u003e\n\u003cli\u003e2 small Zucchini chopped\u003c/li\u003e\n\u003cli\u003e1/2 cup elbow macaroni pasta or similar\u003c/li\u003e\n\u003cli\u003e32 ounces vegetable or chicken Broth\u003c/li\u003e\n\u003cli\u003e1 can White Kidney Beans 15oz, drained\u003c/li\u003e\n\u003cli\u003e2 cups Spinach chopped (can substitute kale but leave out the stems)\u003c/li\u003e\n\u003cli\u003e1/2 cup Parmesan cheese grated or shredded\u003c/li\u003e\n\u003cli\u003eParsley chopped, to garnish (optional)\u003c/li\u003e\n\u003cli\u003e2 teaspoon Italian Seasoning, more to taste\u003c/li\u003e\n\u003cli\u003e1 teaspoon Salt, to taste\u003c/li\u003e\n\u003cli\u003e1/4 teaspoon Black Pepper crushed, to taste\u003c/li\u003e\n\u003cli\u003e1 teaspoon Paprika, to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eStart the instant pot in SAUTE mode with olive oil.  Add diced onions and minced garlic. Stir and Saute for 2 minutes.\u003c/li\u003e\n\u003cli\u003eAdd diced tomatoes and chopped celery, carrots and zucchini. Add in the italian\u003c/li\u003e\n\u003cli\u003eseasoning, salt, pepper and paprika.  Stir another minute or so to mix well.\u003c/li\u003e\n\u003cli\u003eAdd in the pasta, vegetable broth and white kidney beans. Stir it all up. Make sure\u003c/li\u003e\n\u003cli\u003ethe pasta is under the broth.\u003c/li\u003e\n\u003cli\u003ePress Cancel and close lid with vent in sealing position. Set to SOUP setting (high\u003c/li\u003e\n\u003cli\u003epressure) for 6 minutes.  It will take a while to hit pressure and temp.  6 min starts AFTER that FYI.\u003c/li\u003e\n\u003cli\u003eWhen 6 minutes are up and instant pot beeps, release the pressure.\u003c/li\u003e\n\u003cli\u003eStir in the chopped spinach and let it sit for 5 minutes.  Stir in.\u003c/li\u003e\n\u003cli\u003eGarnish with parmesan cheese (optional) and minestrone soup is ready to serve.\u003c/li\u003e\n\u003c/ol\u003e","title":"Minestrone Soup (Instant Pot)"},{"content":"Ingredients Broth:\n2 cm fresh ginger, finely grated 2 green onions, minced 1.5 cups water 2 tbsp miso paste (either white or red, dealers choice) 2 tbsp peanut butter no sugar added (or almond or similar, get unsweetened if possible) Noodles:\n1 packet ramen, or equivalent in rice noodles, or soba or udon or whatever available For serving:\n1 sheet nori (seaweed) 1 red chili, finely sliced (or red chili flakes work fine) 2 tbsp fresh coriander (or 1-2 tbsp ground coriander works) 2 tsp black or white sesame seeds Instructions Cook the noodles separate as per package. Then place in serving bowl Place ginger and onion in small sauce pan with tiny bit of oil. Turn on the heat and just start to cook/sizzle, then add the miso and peanut butter along with the water. Whisk together and slowly bring to simmer. The instant it starts simmering, take off the heat and pour in serving bowl with the noodles Add the servings ingredients to the bowl and serve immediately ","permalink":"https://wheelerworldkitchen.com/posts/miso-noodle-peanut-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBroth:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e2 cm fresh ginger, finely grated\u003c/li\u003e\n\u003cli\u003e2 green onions, minced\u003c/li\u003e\n\u003cli\u003e1.5 cups water\u003c/li\u003e\n\u003cli\u003e2 tbsp miso paste (either white or red, dealers choice)\u003c/li\u003e\n\u003cli\u003e2 tbsp peanut butter no sugar added (or almond or similar, get unsweetened if possible)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNoodles:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 packet ramen, or equivalent in rice noodles, or soba or udon or whatever available\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor serving:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 sheet nori (seaweed)\u003c/li\u003e\n\u003cli\u003e1 red chili, finely sliced (or red chili flakes work fine)\u003c/li\u003e\n\u003cli\u003e2 tbsp fresh coriander (or 1-2 tbsp ground coriander works)\u003c/li\u003e\n\u003cli\u003e2 tsp black or white sesame seeds\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook the noodles separate as per package. Then place in serving bowl\u003c/li\u003e\n\u003cli\u003ePlace ginger and onion in small sauce pan with tiny bit of oil. Turn on the heat and just start to cook/sizzle, then add the miso and peanut butter along with the water. Whisk together and slowly bring to simmer. The instant it starts simmering, take off the heat and pour in serving bowl with the noodles\u003c/li\u003e\n\u003cli\u003eAdd the servings ingredients to the bowl and serve immediately\u003c/li\u003e\n\u003c/ol\u003e","title":"Miso, Noodle, Peanut Soup"},{"content":"Ingredients 2 lb eggplant sliced 0.3\u0026quot; thickness (discard ends)\nSalt, 2-3 tbsp olive oil\n1-2 tbsp Olive oil\n1 yellow onion diced\n4-5 garlic cloves minced\n1.5 lb ground beef or lamb\n1/2 cup red wine (or a few tbsp red wine vinegar)\n1 14 oz can crushed tomatoes mildly drained\n3 tbsp tomato paste\n1 cup beef stock/broth\nSpices: 1 beef bouillon cube (or 1 tsp powder), 2 bay leaves, 2 tsp dried oregano, 1.5 tsp any sugar, 1/2 tsp cinnamon, 1 tsp salt or more\n4 tbsp butter\n5 tbsp plain flour\n2.5 cups milk (any kind or make)\n1/4 tsp nutmeg\n½ cup parmesan cheese (the coarse shredded, NOT the powder)\n2 eggs\n1 tsp chicken stock powder or similar (salt can be substituted)\n1 tsp black pepper\nEither ½ cup parmesan OR breadcrumbs (for topping before baking to give it a crunch)\nDirections Place eggplant on large baking sheet, sprinkle with salt, sweat for \u0026gt;30 minutes. Then wipe clean really well to get rid of moisture AND salt. Then bake at 450 F for 15-20 minutes until slightly browned. Meanwhile, in large, deep skillet, cook garlic, meat until it browns. Add wine and cook for a couple minutes until alcohol is cooked out. Add remining ingredients up to cinnamon/salt and simmer for 15 minutes or until it is a reasonably thick sauce. Meanwhile again, make the sauce. Melt the butter in a medium sized pan, add flour and cook for 1 minute stirring constantly. Then add milk slowly stirring all the while. It will thicken in a few minutes and continue to stir until it does. (Use a whisk). After thickened, remove from heat and add rest of ingredients except the toppings. Stir well. Assemble in a large, deep baking dish. 1 layer eggplant on bottom -\u0026gt; all of meat sauce -\u0026gt; another layer of eggplant (this should use all of it) -\u0026gt; all of milk/butter sauce. Top with optional parmesan/breadcrumbs. Bake at 350 F for 30-40 minutes uncovered until golden brown. Allow at least a few minutes to cool and then serve. ","permalink":"https://wheelerworldkitchen.com/posts/moussaka/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2 lb eggplant sliced 0.3\u0026quot; thickness (discard ends)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt, 2-3 tbsp olive oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 tbsp Olive oil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 yellow onion diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4-5 garlic cloves minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1.5 lb ground beef or lamb\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 cup red wine (or a few tbsp red wine vinegar)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 14 oz can crushed tomatoes mildly drained\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 tbsp tomato paste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 cup beef stock/broth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSpices: 1 beef bouillon cube (or 1 tsp powder), 2 bay leaves, 2 tsp dried oregano, 1.5 tsp any sugar, 1/2 tsp cinnamon, 1 tsp salt or more\u003c/p\u003e","title":"Moussaka"},{"content":"Ingredients 2-3 pounds chicken thighs (flexible on volume, how hungry are ya) 1/4 cup or more dijon mustard 2-3 tbsp honey OR maple syrup 1/4 cup water for sauce 1 tsp salt or more to taste 1/2 cup tarragon leaves (or basil if that is easier to find) Additional (optional) seasonings: garlic salt, pepper Instructions Put chicken in deep dish pan and preheat oven to 430°F Mix rest of ingredients together well in small dish Spread out on chicken in pan, add water so there is at least a half inch of water in pan (you do not want the chicken to dry out) Cover with tinfoil and bake for at minimum of an hour. Cooking it more will make it more tender and flaky which if there is time, reduce heat to 300°F at hour mark and cook another 1-2 hours Check periodically to make sure water has not evaporated and add more if needed Serve with veggies and a starch! ","permalink":"https://wheelerworldkitchen.com/posts/mustard-roasted-chicken/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2-3 pounds chicken thighs (flexible on volume, how hungry are ya)\u003c/li\u003e\n\u003cli\u003e1/4 cup or more dijon mustard\u003c/li\u003e\n\u003cli\u003e2-3 tbsp honey OR maple syrup\u003c/li\u003e\n\u003cli\u003e1/4 cup water for sauce\u003c/li\u003e\n\u003cli\u003e1 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e1/2 cup tarragon leaves (or basil if that is easier to find)\u003c/li\u003e\n\u003cli\u003eAdditional (optional) seasonings: garlic salt, pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePut chicken in deep dish pan and preheat oven to 430°F\u003c/li\u003e\n\u003cli\u003eMix rest of ingredients together well in small dish\u003c/li\u003e\n\u003cli\u003eSpread out on chicken in pan, add water so there is at least a half inch of water in pan (you do not want the chicken to dry out)\u003c/li\u003e\n\u003cli\u003eCover with tinfoil and bake for at minimum of an hour. Cooking it more will make it more tender and flaky which if there is time, reduce heat to 300°F at hour mark and cook another 1-2 hours\u003c/li\u003e\n\u003cli\u003eCheck periodically to make sure water has not evaporated and add more if needed\u003c/li\u003e\n\u003cli\u003eServe with veggies and a starch!\u003c/li\u003e\n\u003c/ol\u003e","title":"Mustard Roasted Chicken"},{"content":"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. ","permalink":"https://wheelerworldkitchen.com/posts/naan/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 cups all purpose flour\u003c/li\u003e\n\u003cli\u003e1 cup plain yogurt (greek is fine)\u003c/li\u003e\n\u003cli\u003e2 tsp baking powder\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"directions\"\u003eDirections\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMix 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.\u003c/li\u003e\n\u003cli\u003eUse a rolling pin with flour to make 6 super thin (~6 in) diameter pies\u003c/li\u003e\n\u003cli\u003eHeat 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.\u003c/li\u003e\n\u003c/ol\u003e","title":"Naan"},{"content":"Ingredients 1 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 1/2 cup unsalted butter, room temperature 1/3 cup granulated sugar 2/3 cup light-brown sugar, packed 2 tsp pure vanilla extract 1 large egg 1 1/2 cups rolled oats 1 cup semisweet chocolate chips Instructions In a medium bowl, whisk together the flour and baking soda; set aside Combine the butter with both sugars; beat on medium speed until light and fluffy Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute Add flour mixture; mix until almost combined Stir in the oats and chocolate chips. Chill dough for one hour to overnight Preheat oven to 375°F Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely Notes Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don\u0026rsquo;t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts Your cookies are done when the edges start to brown. The centers will not be raw but they aren\u0026rsquo;t fully set either ","permalink":"https://wheelerworldkitchen.com/posts/oatmeal-chocolate-chip-cookies/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup all-purpose flour\u003c/li\u003e\n\u003cli\u003e1/2 tsp baking soda\u003c/li\u003e\n\u003cli\u003e1/2 tsp salt\u003c/li\u003e\n\u003cli\u003e1/2 cup unsalted butter, room temperature\u003c/li\u003e\n\u003cli\u003e1/3 cup granulated sugar\u003c/li\u003e\n\u003cli\u003e2/3 cup light-brown sugar, packed\u003c/li\u003e\n\u003cli\u003e2 tsp pure vanilla extract\u003c/li\u003e\n\u003cli\u003e1 large egg\u003c/li\u003e\n\u003cli\u003e1 1/2 cups rolled oats\u003c/li\u003e\n\u003cli\u003e1 cup semisweet chocolate chips\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn a medium bowl, whisk together the flour and baking soda; set aside\u003c/li\u003e\n\u003cli\u003eCombine the butter with both sugars; beat on medium speed until light and fluffy\u003c/li\u003e\n\u003cli\u003eReduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute\u003c/li\u003e\n\u003cli\u003eAdd flour mixture; mix until almost combined\u003c/li\u003e\n\u003cli\u003eStir in the oats and chocolate chips. Chill dough for one hour to overnight\u003c/li\u003e\n\u003cli\u003ePreheat oven to 375°F\u003c/li\u003e\n\u003cli\u003eUse a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper\u003c/li\u003e\n\u003cli\u003eBake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes\u003c/li\u003e\n\u003cli\u003eRemove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMeasure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don\u0026rsquo;t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off\u003c/li\u003e\n\u003cli\u003eChilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well\u003c/li\u003e\n\u003cli\u003eToasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts\u003c/li\u003e\n\u003cli\u003eYour cookies are done when the edges start to brown. The centers will not be raw but they aren\u0026rsquo;t fully set either\u003c/li\u003e\n\u003c/ul\u003e","title":"Oatmeal Chocolate Chip Cookies"},{"content":"Ingredients Noodles:\n14 oz (package) of very wide dried rice noodles (wide as you can get) Cooking:\n4 tbs oil 6 large cloves garlic, minced 4 thai chilis, deseeded and very finely chopped 1 onion, sliced 2-3 cups bok choy 1-2 carrots, peeled all the way into slivers 4 handfuls green onion, white section only chopped (put aside a little of the green for garnish at the end) 4 tsp fish sauce 2 cups thai basil roughly chopped (critical!! ingredient) Sauce:\n6 tbsp oyster sauce 6 tbsp soy sauce (can split into half dark and half light soy sauce if you have it) 4 tsp sugar 2 tbsp water Instructions Cook noodles according to package directions. Set aside Stir together all of sauce ingredients in small bowl and set aside With oil heated, cook the chilis and garlic for a minute. (Note: it can be easier to just put chilis and garlic in small food processor to make sure they are chopped small). Do not burn the garlic! Add rest of vegetables and cook until tender. Add fish sauce near the end and cook another 30 seconds Add sauce, noodles and stir to combine well and make sure sauce coats everything Remove from heat and stir in the basil until it is wilted Serve immediately Notes This is a veggie version. For meat, nix the carrots and bok choy and add a pound of chicken, beef or shrimp. Simply cook that with the garlic/chili until cooked and then add the veggies. Add the fish sauce when cooking the meat in this case. Chop the beef or chicken small or into small strips Extra fish sauce does not hurt this dish Adjust # of chilis to adjust heat. At the end if it is not hot enough, add sriracha at the table to increase heat (it does not take much) ","permalink":"https://wheelerworldkitchen.com/posts/pad-kee-mao/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eNoodles:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e14 oz (package) of very wide dried rice noodles (wide as you can get)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCooking:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 tbs oil\u003c/li\u003e\n\u003cli\u003e6 large cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e4 thai chilis, deseeded and very finely chopped\u003c/li\u003e\n\u003cli\u003e1 onion, sliced\u003c/li\u003e\n\u003cli\u003e2-3 cups bok choy\u003c/li\u003e\n\u003cli\u003e1-2 carrots, peeled all the way into slivers\u003c/li\u003e\n\u003cli\u003e4 handfuls green onion, white section only chopped (put aside a little of the green for garnish at the end)\u003c/li\u003e\n\u003cli\u003e4 tsp fish sauce\u003c/li\u003e\n\u003cli\u003e2 cups thai basil roughly chopped (critical!! ingredient)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSauce:\u003c/strong\u003e\u003c/p\u003e","title":"Pad Kee Mao (Drunken Noodles)"},{"content":"Ingredients Veggies (the \u0026ldquo;meat of the dish\u0026rdquo;) 8-12 ounces flat rice noodles (quantity depends on how noodle heavy you like it) 3 tbsp olive oil 4 cloves garlic minced 1 large head broccoli, cut into 1 in. pieces or a smidge larger per preference 12 ounces whole mushrooms, leave whole! 1 bell pepper, thinly sliced 1 yellow onion, sliced thin 3 packages of green onions, diced white side plus a little of the green 3 eggs Required mixers after cooking 3/4 cup thai green chili lime almonds from trader joes, chopped smaller (or just use peanuts if no allergy) 1 cup bean sprouts More green onion (optional) chopped same as above 2 limes (squirt all juice in when called for). Or a few tbsp lime juice\u0026hellip;tastes the same 1 bunch of cilantro, chopped roughly Sauce 4 tbsp fish sauce 1.5 tbsp soy sauce 6.5 tbsp brown sugar 2.5 tbsp rice vinegar 2 tbsp sriracha hot sauce (or less to taste) 5 tbsp almond butter (or peanut butter if no allergy) or much more to taste Instructions Cook noodles to package directions and set aside. If they get sticky, right before serving you can pour cold water in pan with them, mix with hands to unstick, then drain again. Do not let sit in water though as they will get soggy. Mix sauce ingredients well. Set aside Heat oil in large wok or deep pan. Add broccoli and garlic, cook for a couple minutes. Add rest of veggies and cover, stirring occasionally, until cooked. Push things to side of wok and cook eggs on other side. Scramble them and chop with stirring utensil into bits. Mix back together and add all of topping ingredients plus sauce plus noodles. Serve. Add additional green onions, peanuts/almonds, cilantro, limes wedges as desired (not required if you add plenty when making it). Note To make with other protein, swap out the broccoli and mushrooms for chicken or shrimp to get \u0026ldquo;normal\u0026rdquo; pad Thai.\n","permalink":"https://wheelerworldkitchen.com/posts/quick-vegetarian-pad-thai/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003ch3 id=\"veggies-the-meat-of-the-dish\"\u003eVeggies (the \u0026ldquo;meat of the dish\u0026rdquo;)\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e8-12 ounces flat rice noodles (quantity depends on how noodle heavy you like it)\u003c/li\u003e\n\u003cli\u003e3 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e4 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 large head broccoli, cut into 1 in. pieces or a smidge larger per preference\u003c/li\u003e\n\u003cli\u003e12 ounces whole mushrooms, leave whole!\u003c/li\u003e\n\u003cli\u003e1 bell pepper, thinly sliced\u003c/li\u003e\n\u003cli\u003e1 yellow onion, sliced thin\u003c/li\u003e\n\u003cli\u003e3 packages of green onions, diced white side plus a little of the green\u003c/li\u003e\n\u003cli\u003e3 eggs\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"required-mixers-after-cooking\"\u003eRequired mixers after cooking\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3/4 cup thai green chili lime almonds from trader joes, chopped smaller (or just use peanuts if no allergy)\u003c/li\u003e\n\u003cli\u003e1 cup bean sprouts\u003c/li\u003e\n\u003cli\u003eMore green onion (optional) chopped same as above\u003c/li\u003e\n\u003cli\u003e2 limes (squirt all juice in when called for).  Or a few tbsp lime juice\u0026hellip;tastes the same\u003c/li\u003e\n\u003cli\u003e1 bunch of cilantro, chopped roughly\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"sauce\"\u003eSauce\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 tbsp fish sauce\u003c/li\u003e\n\u003cli\u003e1.5 tbsp soy sauce\u003c/li\u003e\n\u003cli\u003e6.5 tbsp brown sugar\u003c/li\u003e\n\u003cli\u003e2.5 tbsp rice vinegar\u003c/li\u003e\n\u003cli\u003e2 tbsp sriracha hot sauce (or less to taste)\u003c/li\u003e\n\u003cli\u003e5 tbsp almond butter (or peanut butter if no allergy) or much more to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook noodles to package directions and set aside.  If they get sticky, right before serving you can pour cold water in pan with them, mix with hands to unstick, then drain again.  Do not let sit in water though as they will get soggy.\u003c/li\u003e\n\u003cli\u003eMix sauce ingredients well.  Set aside\u003c/li\u003e\n\u003cli\u003eHeat oil in large wok or deep pan.  Add broccoli and garlic, cook for a couple minutes.  Add rest of veggies and cover, stirring occasionally, until cooked.  Push things to side of wok and cook eggs on other side.  Scramble them and chop with stirring utensil into bits.\u003c/li\u003e\n\u003cli\u003eMix back together and add all of topping ingredients plus sauce plus noodles.\u003c/li\u003e\n\u003cli\u003eServe.  Add additional green onions, peanuts/almonds, cilantro, limes wedges as desired (not required if you add plenty when making it).\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"note\"\u003eNote\u003c/h2\u003e\n\u003cp\u003eTo make with other protein, swap out the broccoli and mushrooms for chicken or shrimp to get \u0026ldquo;normal\u0026rdquo; pad Thai.\u003c/p\u003e","title":"Pad Thai"},{"content":"Ingredients 2 lb spicy italian sausage 3 cups diced yellow onion 2.5 cups diced carrot 2 cups diced celery 6 cloves minced garlic 2, 32 oz chicken stock cartons 1, 15-oz can diced tomatoes drained 4 tsp basic sugar 3 tsp dried basil 3 tsp dried oregano 1.5 tsp dried thyme Salt and pepper to taste 2 cup dry ditalini pasta 1, 15-oz can red kidney beans drained and rinsed 1, 15-oz can great northern white beans drained and rinsed Optional 6 tbsp minced fresh parsley Parmesan to serve Instructions Brown meat in huge pot with a couple tbsp olive oil. When ~? cooked or so add all the veggies. Cook until tender or at least mostly there. Add everything through the salt and pepper. Bring to a simmer and simmer 10 minutes. Add the pasta and simmer another 15 min. Add beans and parsley and simmer one more minute. Serve in bowls with parmesan to add to taste. Notes It is easy to vary the proportions. More pasta, less. More beans or less. More veggies is what I usually do. ","permalink":"https://wheelerworldkitchen.com/posts/pasta-e-fagioli/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 lb spicy italian sausage\u003c/li\u003e\n\u003cli\u003e3 cups diced yellow onion\u003c/li\u003e\n\u003cli\u003e2.5 cups diced carrot\u003c/li\u003e\n\u003cli\u003e2 cups diced celery\u003c/li\u003e\n\u003cli\u003e6 cloves minced garlic\u003c/li\u003e\n\u003cli\u003e2, 32 oz chicken stock cartons\u003c/li\u003e\n\u003cli\u003e1, 15-oz can diced tomatoes drained\u003c/li\u003e\n\u003cli\u003e4 tsp basic sugar\u003c/li\u003e\n\u003cli\u003e3 tsp dried basil\u003c/li\u003e\n\u003cli\u003e3 tsp dried oregano\u003c/li\u003e\n\u003cli\u003e1.5 tsp dried thyme\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e2 cup dry ditalini pasta\u003c/li\u003e\n\u003cli\u003e1, 15-oz can red kidney beans drained and rinsed\u003c/li\u003e\n\u003cli\u003e1, 15-oz can great northern white beans drained and rinsed\u003c/li\u003e\n\u003cli\u003eOptional 6 tbsp minced fresh parsley\u003c/li\u003e\n\u003cli\u003eParmesan to serve\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eBrown meat in huge pot with a couple tbsp olive oil.  When ~? cooked or so add all the veggies.  Cook until tender or at least mostly there.\u003c/li\u003e\n\u003cli\u003eAdd everything through the salt and pepper.  Bring to a simmer and simmer 10 minutes.\u003c/li\u003e\n\u003cli\u003eAdd the pasta and simmer another 15 min.\u003c/li\u003e\n\u003cli\u003eAdd beans and parsley and simmer one more minute.\u003c/li\u003e\n\u003cli\u003eServe in bowls with parmesan to add to taste.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIt is easy to vary the proportions.  More pasta, less.  More beans or less.  More veggies is what I usually do.\u003c/li\u003e\n\u003c/ol\u003e","title":"Pasta e Fagioli"},{"content":"Ingredients 2 tbsp olive oil 1 diced onion 3 garlic cloves, minced 2 tsp salt 1 cup diced carrots, diced well 2 bell peppers diced (choose different colors) 1 package sliced mushrooms (12 oz) 1 large zucchini, diced 1 tsp oregano 1 cup dry white wine 1 cup diced fresh tomatoes 1/2 cup fresh basil 1 cup steamed asparagus, cut into 1 in. lengths (or peas) 1/2 cup butter 1/2 cup flour 2 cups warm/hot milk (can be almond or whatever) Salt and pepper to taste 1-2 tbsp lemon juice (optional) 1 lb fettuccine pasta, cooked according to package directions Grated parmesan Instructions In soup pot on med heat, saute onions, garlic, and carrots for a few minutes. When ~soft add the rest of the veggies and wine. Cover and cook until the veggies are all tender (8-10 minutes) Stir in tomatoes and basil and turn off the heat. (if using asparagus or peas, steam them separately and stir in now) Melt butter in sauce pan on med-high heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. Add milk and cook, stirring constantly, until thickened Stir white sauce into vegetable mixture (in that soup pot) and reheat on low. Add salt and pepper to taste. Stir in lemon juice if desired to brighten flavor. If sauce is too thick, add a smidge more milk Serve over pasta with parmesan Note Fresh veggies really make a difference here. Also, just use whatever veggies you got\n","permalink":"https://wheelerworldkitchen.com/posts/pasta-tutto-giardino/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 diced onion\u003c/li\u003e\n\u003cli\u003e3 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e2 tsp salt\u003c/li\u003e\n\u003cli\u003e1 cup diced carrots, diced well\u003c/li\u003e\n\u003cli\u003e2 bell peppers diced (choose different colors)\u003c/li\u003e\n\u003cli\u003e1 package sliced mushrooms (12 oz)\u003c/li\u003e\n\u003cli\u003e1 large zucchini, diced\u003c/li\u003e\n\u003cli\u003e1 tsp oregano\u003c/li\u003e\n\u003cli\u003e1 cup dry white wine\u003c/li\u003e\n\u003cli\u003e1 cup diced fresh tomatoes\u003c/li\u003e\n\u003cli\u003e1/2 cup fresh basil\u003c/li\u003e\n\u003cli\u003e1 cup steamed asparagus, cut into 1 in. lengths (or peas)\u003c/li\u003e\n\u003cli\u003e1/2 cup butter\u003c/li\u003e\n\u003cli\u003e1/2 cup flour\u003c/li\u003e\n\u003cli\u003e2 cups warm/hot milk (can be almond or whatever)\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e1-2 tbsp lemon juice (optional)\u003c/li\u003e\n\u003cli\u003e1 lb fettuccine pasta, cooked according to package directions\u003c/li\u003e\n\u003cli\u003eGrated parmesan\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn soup pot on med heat, saute onions, garlic, and carrots for a few minutes. When ~soft add the rest of the veggies and wine. Cover and cook until the veggies are all tender (8-10 minutes)\u003c/li\u003e\n\u003cli\u003eStir in tomatoes and basil and turn off the heat. (if using asparagus or peas, steam them separately and stir in now)\u003c/li\u003e\n\u003cli\u003eMelt butter in sauce pan on med-high heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes. Add milk and cook, stirring constantly, until thickened\u003c/li\u003e\n\u003cli\u003eStir white sauce into vegetable mixture (in that soup pot) and reheat on low. Add salt and pepper to taste. Stir in lemon juice if desired to brighten flavor. If sauce is too thick, add a smidge more milk\u003c/li\u003e\n\u003cli\u003eServe over pasta with parmesan\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"note\"\u003eNote\u003c/h2\u003e\n\u003cp\u003eFresh veggies really make a difference here. Also, just use whatever veggies you got\u003c/p\u003e","title":"Pasta Tutto Giardino (White Sauce Primavera)"},{"content":"Ingredients 12 oz pasta (long spaghetti or similar works) 1/2 cup olive oil 1/2 lb brussel sprouts, cut into half or quarters if they are large 1/2 lb cauliflower, cut into 1 inch pieces Salt and black pepper 1 medium onion, diced small 4 large garlic cloves, minced 4 plump oil packed anchovies, minced (one tin or two if you want) 1 tsp crushed red pepper 1 tsp chopped rosemary 1 tsp chopped thyme 1/2 cup dry bread crumbs 1 cup parmesan or Parmigiano Reggiano (the good stuff NOT the powder) Instructions Boil pasta according to package direction. SAVE 1/2 cup of the cooking water when you drain In a large, deep skillet, heat half the olive oil (1/4 cup) on medium heat and cook brussels, cauliflower, salt, and pepper. Cover and cook 5 minutes until slightly charred on bottom. Add the other 1/4 cup along with onion, garlic, anchovies, red pepper, rosemary and thyme. Cook uncovered until onion is slightly softened (3 minutes). Then cover and cook another 3 minutes until sprouts/cauliflower are tender. Keep warm Meanwhile, heat 2 tbsp oil in small skillet and roast the bread crumbs on moderately high heat. Must stir or it will burn. Pull off when golden and crisp Add pasta, reserved cooking water to skillet with veggies. Cook on medium heat until water is nearly absorbed Remove from heat and stir in half the cheese Serve and have bread crumbs and remaining cheese at table to stir in ","permalink":"https://wheelerworldkitchen.com/posts/pasta-brussels-cauliflower/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e12 oz pasta (long spaghetti or similar works)\u003c/li\u003e\n\u003cli\u003e1/2 cup olive oil\u003c/li\u003e\n\u003cli\u003e1/2 lb brussel sprouts, cut into half or quarters if they are large\u003c/li\u003e\n\u003cli\u003e1/2 lb cauliflower, cut into 1 inch pieces\u003c/li\u003e\n\u003cli\u003eSalt and black pepper\u003c/li\u003e\n\u003cli\u003e1 medium onion, diced small\u003c/li\u003e\n\u003cli\u003e4 large garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e4 plump oil packed anchovies, minced (one tin or two if you want)\u003c/li\u003e\n\u003cli\u003e1 tsp crushed red pepper\u003c/li\u003e\n\u003cli\u003e1 tsp chopped rosemary\u003c/li\u003e\n\u003cli\u003e1 tsp chopped thyme\u003c/li\u003e\n\u003cli\u003e1/2 cup dry bread crumbs\u003c/li\u003e\n\u003cli\u003e1 cup parmesan or Parmigiano Reggiano (the good stuff NOT the powder)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eBoil pasta according to package direction. SAVE 1/2 cup of the cooking water when you drain\u003c/li\u003e\n\u003cli\u003eIn a large, deep skillet, heat half the olive oil (1/4 cup) on medium heat and cook brussels, cauliflower, salt, and pepper. Cover and cook 5 minutes until slightly charred on bottom. Add the other 1/4 cup along with onion, garlic, anchovies, red pepper, rosemary and thyme. Cook uncovered until onion is slightly softened (3 minutes). Then cover and cook another 3 minutes until sprouts/cauliflower are tender. Keep warm\u003c/li\u003e\n\u003cli\u003eMeanwhile, heat 2 tbsp oil in small skillet and roast the bread crumbs on moderately high heat. Must stir or it will burn. Pull off when golden and crisp\u003c/li\u003e\n\u003cli\u003eAdd pasta, reserved cooking water to skillet with veggies. Cook on medium heat until water is nearly absorbed\u003c/li\u003e\n\u003cli\u003eRemove from heat and stir in half the cheese\u003c/li\u003e\n\u003cli\u003eServe and have bread crumbs and remaining cheese at table to stir in\u003c/li\u003e\n\u003c/ol\u003e","title":"Pasta with Brussels, Cauliflower and Roasted Bread Crumbs"},{"content":"Ingredients Sauce:\n6 tbsp butter 1 huge onion (or two med) diced 7-8 cloves of garlic minced Tbsp red pepper flakes Salt to taste 1-2 6-oz can tomato paste (only one is required) two 14-oz can whole peeled tomatoes 2 cups heavy cream 1/2 cup vodka or more to taste 5 oz parmesan cheese (or fancier parmesan if you got it) 1 lb pasta, dealers choice 2 lb meatballs Instructions In a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onion, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent Browning. Meanwhile, in oven or toaster oven, cook the meatballs per package directions. Add tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes. Add cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt. In a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat. Add meatballs and simmer a minute. Using a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed. Remove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can\u0026rsquo;t detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately. ","permalink":"https://wheelerworldkitchen.com/posts/pasta-vodka-sauce/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSauce:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e6 tbsp butter\u003c/li\u003e\n\u003cli\u003e1 huge onion (or two med) diced\u003c/li\u003e\n\u003cli\u003e7-8 cloves of garlic minced\u003c/li\u003e\n\u003cli\u003eTbsp red pepper flakes\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003cli\u003e1-2 6-oz can tomato paste (only one is required)\u003c/li\u003e\n\u003cli\u003etwo 14-oz can whole peeled tomatoes\u003c/li\u003e\n\u003cli\u003e2 cups heavy cream\u003c/li\u003e\n\u003cli\u003e1/2 cup vodka or more to taste\u003c/li\u003e\n\u003cli\u003e5 oz parmesan cheese (or fancier parmesan if you got it)\u003c/li\u003e\n\u003cli\u003e1 lb pasta, dealers choice\u003c/li\u003e\n\u003cli\u003e2 lb meatballs\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn a large (3- or 4-quart) saucepan or small Dutch oven, melt butter over medium heat. Add onion, garlic, and red pepper flakes, season lightly with salt, and cook, stirring frequently, until onions are very soft but not browned, about 15 minutes; lower heat if needed to prevent Browning. Meanwhile, in oven or toaster oven, cook the meatballs per package directions.\u003c/li\u003e\n\u003cli\u003eAdd tomato paste and cook, stirring, until tomato paste is fragrant and thick, about 3 minutes. Stir in canned tomatoes with their liquid. Bring to a simmer, then cook, stirring often and crushing the whole tomatoes roughly with a spoon, until sauce has thickened slightly, about 10 minutes.\u003c/li\u003e\n\u003cli\u003eAdd cream, and stir to incorporate. Transfer sauce to a blender, and blend until very smooth (you may be able to make an immersion blender work, but in our tests the sauce level was too low to safely avoid splattering). Wipe out pot, then return blended sauce to it. Season lightly with salt.\u003c/li\u003e\n\u003cli\u003eIn a medium pot of salted boiling water, cook pasta until just shy of al dente, about 3 minutes less than the package directs. About 1 minute before you transfer pasta to sauce, add vodka to tomato sauce and bring to a gentle simmer over medium heat.  Add meatballs and simmer a minute.\u003c/li\u003e\n\u003cli\u003eUsing a spider skimmer or slotted spoon, transfer pasta directly to sauce pot along with 1/2 cup (120ml) pasta water (alternatively, reserve 2 cups pasta water, then drain pasta in a colander, then add to sauce with 1/2 cup of the reserved water). Increase heat to high, and cook, stirring constantly, until pasta is well coated in sauce and reaches the al dente stage, about 3 minutes. If sauce thickens too much before pasta is ready, add more pasta water in 1/4 cup (60ml) increments as needed.\u003c/li\u003e\n\u003cli\u003eRemove from heat and stir in cheese until thoroughly incorporated into a smooth and creamy sauce. Taste for salt, and season with more if needed. If you can\u0026rsquo;t detect the vodka at all, you can add a few drops more and stir it in before serving; exactly how boozy you want the sauce is a question of taste, but be careful because a heavy hand will ruin the dish. Spoon pasta and sauce onto warmed serving plates and top with additional grated cheese. Serve immediately.\u003c/li\u003e\n\u003c/ol\u003e","title":"Pasta with Vodka Sauce"},{"content":"Ingredients Pigs n blanket basic:\nOne 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:\nChopped 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 ","permalink":"https://wheelerworldkitchen.com/posts/pigs-in-blanket-chicago/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePigs n blanket basic:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eOne 8 oz tube crescent rolls\u003c/li\u003e\n\u003cli\u003e1 12 oz (all beef) package mini cocktail wieners (little smokies work)\u003c/li\u003e\n\u003cli\u003e(optional) 4 tbsp unsalted butter to drizzle over top before oven\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eChicago variant:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eChopped dill pickles\u003c/li\u003e\n\u003cli\u003eToothpicks\u003c/li\u003e\n\u003cli\u003eChicago style relish\u003c/li\u003e\n\u003cli\u003eSport peppers\u003c/li\u003e\n\u003cli\u003eTomato, deseeded, diced\u003c/li\u003e\n\u003cli\u003eMustard\u003c/li\u003e\n\u003cli\u003ePoppy seeds\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat 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\u003c/li\u003e\n\u003cli\u003eIf just doing wieners, serve with spicy mustard dipping sauce\u003c/li\u003e\n\u003cli\u003eFor 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\u003c/li\u003e\n\u003c/ol\u003e","title":"Pigs in the Blanket, Chicago Style"},{"content":"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\u0026rsquo;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 ","permalink":"https://wheelerworldkitchen.com/posts/potato-salad/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e3 pounds gold potatoes\u003c/li\u003e\n\u003cli\u003e4 hard boiled eggs\u003c/li\u003e\n\u003cli\u003e1 cup mayonnaise\u003c/li\u003e\n\u003cli\u003e1/4 cup buttermilk (or just milk in a pinch)\u003c/li\u003e\n\u003cli\u003e2 tbsp yellow mustard\u003c/li\u003e\n\u003cli\u003e2 dill pickles diced well\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e2 ribs celery sliced relatively small\u003c/li\u003e\n\u003cli\u003e1/4 cup red onion diced small\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eSimmer potatoes for 20 minutes. Note: if you have potatoes that aren\u0026rsquo;t small or med, chop them in half before adding to pot. Large ones can take longer to boil\u003c/li\u003e\n\u003cli\u003eRemove 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)\u003c/li\u003e\n\u003cli\u003eOptionally peel potatoes. I do not\u003c/li\u003e\n\u003cli\u003eMake 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\u003c/li\u003e\n\u003cli\u003eChop the potatoes when done and add to the bowl you just made\u003c/li\u003e\n\u003cli\u003eLet 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\u003c/li\u003e\n\u003c/ol\u003e","title":"Potato Salad"},{"content":"Ingredients Broth: 2 tbl vegetable oil 1 large onion, cut in half 1 small hand ginger (few inches at least), roughly sliced 1 bunch cilantro 3 star anise pods 1 cinnamon stick 4 cloves 1 tsp fennel seeds 1 tsp coriander seeds 8 cups of water 6-8 chicken drumsticks (or thighs) 1/4 cup fish sauce 2 tbl rock sugar For serving: 4 servings pho noodles prepared according to package directions 1 small red onion thinly sliced 1/2 cup thinly sliced green onions (white only) 2 cups mixed herbs Cilantro, basil mint 2 cups bean sprouts 1 jalapeño sliced Lime wedges Hoisin sauce and Siracha Instructions Heat oil in pressure cooker (on sauté mode) on high heat until smoking. Add halved onions, ginger, and cook without moving until well charred (~5 minutes). Take this step seriously, more char is good, make it smoke! Lower heat if smoking excessively. Add rest of broth ingredients to pot. Seal pressure cooker and set for high pressure and heat for 30 minutes. Note: time does not include time it takes to get to pressure/temperature. When done, release pressure valve (for electric pressure cookers) and wait until safe to open. Cook noodles according to package directions and set aside. Get ready other serving ingredients and set aside. After opening pressure cooker, remove chicken to cutting board and debone it. Rest of broth should be put through a fine mesh strainer into a clean pot. Discard anything caught in the strainer. To serve: split noodles, chicken, sliced onion, green onion into bowls. Pour broth into bowls. Serve and individuals add herbs, sprouts, peppers, lime, and sauces as desired. ","permalink":"https://wheelerworldkitchen.com/posts/pressure-cooker-chicken-pho/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003ch3 id=\"broth\"\u003eBroth:\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbl vegetable oil\u003c/li\u003e\n\u003cli\u003e1 large onion, cut in half\u003c/li\u003e\n\u003cli\u003e1 small hand ginger (few inches at least), roughly sliced\u003c/li\u003e\n\u003cli\u003e1 bunch cilantro\u003c/li\u003e\n\u003cli\u003e3 star anise pods\u003c/li\u003e\n\u003cli\u003e1 cinnamon stick\u003c/li\u003e\n\u003cli\u003e4 cloves\u003c/li\u003e\n\u003cli\u003e1 tsp fennel seeds\u003c/li\u003e\n\u003cli\u003e1 tsp coriander seeds\u003c/li\u003e\n\u003cli\u003e8 cups of water\u003c/li\u003e\n\u003cli\u003e6-8 chicken drumsticks (or thighs)\u003c/li\u003e\n\u003cli\u003e1/4 cup fish sauce\u003c/li\u003e\n\u003cli\u003e2 tbl rock sugar\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"for-serving\"\u003eFor serving:\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e4 servings pho noodles prepared according to package directions\u003c/li\u003e\n\u003cli\u003e1 small red onion thinly sliced\u003c/li\u003e\n\u003cli\u003e1/2 cup thinly sliced green onions (white only)\u003c/li\u003e\n\u003cli\u003e2 cups mixed herbs\n\u003cul\u003e\n\u003cli\u003eCilantro, basil mint\u003c/li\u003e\n\u003c/ul\u003e\n\u003c/li\u003e\n\u003cli\u003e2 cups bean sprouts\u003c/li\u003e\n\u003cli\u003e1 jalapeño sliced\u003c/li\u003e\n\u003cli\u003eLime wedges\u003c/li\u003e\n\u003cli\u003eHoisin sauce and Siracha\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat oil in pressure cooker (on sauté mode) on high heat until smoking.  Add halved onions, ginger, and cook without moving until well charred (~5 minutes).  Take this step seriously, more char is good, make it smoke!  Lower heat if smoking excessively.\u003c/li\u003e\n\u003cli\u003eAdd rest of broth ingredients to pot.  Seal pressure cooker and set for high pressure and heat for 30 minutes.  Note: time does not include time it takes to get to pressure/temperature.  When done, release pressure valve (for electric pressure cookers) and wait until safe to open.\u003c/li\u003e\n\u003cli\u003eCook noodles according to package directions and set aside.  Get ready other serving ingredients and set aside.\u003c/li\u003e\n\u003cli\u003eAfter opening pressure cooker, remove chicken to cutting board and debone it.  Rest of broth should be put through a fine mesh strainer into a clean pot.  Discard anything caught in the strainer.\u003c/li\u003e\n\u003cli\u003eTo serve: split noodles, chicken, sliced onion, green onion into bowls.  Pour broth into bowls.  Serve and individuals add herbs, sprouts, peppers, lime, and sauces as desired.\u003c/li\u003e\n\u003c/ol\u003e","title":"Pressure Cooker Chicken Pho"},{"content":"Ingredients 1 lb peeled shrimp (can be frozen) 1 lb sliced andouille sausage 1 lb white fish (cod, tilapia, whatever) (can be frozen) 1 bundle of green onions, sliced small 1 bell pepper, diced 1 diced yellow onion 1-3 sticks celery, diced small 2 tbsp cajun seasoning (split usage) 1 tbsp or so tomato paste 1 can diced tomatoes drained (doesn\u0026rsquo;t have to be drained super well) 8 oz clam juice 4 cups seafood stock (kitchen basics is best, other stock can be substituted if necessary) 1-2 bay leaves 1-2 cups white rice cooked according to package directions Instructions In large pot, brown sausage with oil. After browned, remove sausage but LEAVE drippings Add more olive oil and cook all veggies until mostly soft. Add half cajun seasoning Add tomato paste and cook another minute stirring often Add diced tomatoes through bay leaves and bring to a simmer Add sausage back along with all fish. Add last half cajun seasoning. Add garlic salt and black pepper here to taste if desired (not required) Simmer for 20 minutes. Don\u0026rsquo;t overcook or the shrimp become rubbery! Serve over white rice ","permalink":"https://wheelerworldkitchen.com/posts/quick-cajun-gumbo/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 lb peeled shrimp (can be frozen)\u003c/li\u003e\n\u003cli\u003e1 lb sliced andouille sausage\u003c/li\u003e\n\u003cli\u003e1 lb white fish (cod, tilapia, whatever) (can be frozen)\u003c/li\u003e\n\u003cli\u003e1 bundle of green onions, sliced small\u003c/li\u003e\n\u003cli\u003e1 bell pepper, diced\u003c/li\u003e\n\u003cli\u003e1 diced yellow onion\u003c/li\u003e\n\u003cli\u003e1-3 sticks celery, diced small\u003c/li\u003e\n\u003cli\u003e2 tbsp cajun seasoning (split usage)\u003c/li\u003e\n\u003cli\u003e1 tbsp or so tomato paste\u003c/li\u003e\n\u003cli\u003e1 can diced tomatoes drained (doesn\u0026rsquo;t have to be drained super well)\u003c/li\u003e\n\u003cli\u003e8 oz clam juice\u003c/li\u003e\n\u003cli\u003e4 cups seafood stock (kitchen basics is best, other stock can be substituted if necessary)\u003c/li\u003e\n\u003cli\u003e1-2 bay leaves\u003c/li\u003e\n\u003cli\u003e1-2 cups white rice cooked according to package directions\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn large pot, brown sausage with oil. After browned, remove sausage but LEAVE drippings\u003c/li\u003e\n\u003cli\u003eAdd more olive oil and cook all veggies until mostly soft. Add half cajun seasoning\u003c/li\u003e\n\u003cli\u003eAdd tomato paste and cook another minute stirring often\u003c/li\u003e\n\u003cli\u003eAdd diced tomatoes through bay leaves and bring to a simmer\u003c/li\u003e\n\u003cli\u003eAdd sausage back along with all fish. Add last half cajun seasoning. Add garlic salt and black pepper here to taste if desired (not required)\u003c/li\u003e\n\u003cli\u003eSimmer for 20 minutes. Don\u0026rsquo;t overcook or the shrimp become rubbery!\u003c/li\u003e\n\u003cli\u003eServe over white rice\u003c/li\u003e\n\u003c/ol\u003e","title":"Quick Cajun Gumbo"},{"content":"Fresh Greens 2 bunches of kale (or 8 cups), cut into 1/2\u0026quot; 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. ","permalink":"https://wheelerworldkitchen.com/posts/simple-quick-greens/","summary":"\u003ch2 id=\"fresh-greens\"\u003eFresh Greens\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunches of kale (or 8 cups), cut into 1/2\u0026quot; or shorter sections\u003c/li\u003e\n\u003cli\u003e4-5 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003eFew tbsps red pepper flakes, salt, black pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions-fresh-greens\"\u003eInstructions Fresh Greens:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat oil and add garlic plus red pepper flakes.  Saute for a minute or so.\u003c/li\u003e\n\u003cli\u003eThen add kale as much as you can fit.  Add more as it shrinks.\u003c/li\u003e\n\u003cli\u003eSaute and add pepper/salt to taste until greens are limp and tender.\u003c/li\u003e\n\u003cli\u003eServe immediately as it does not stay warm long.\u003c/li\u003e\n\u003c/ol\u003e","title":"Quick Greens as a Side"},{"content":"Ingredients 4 chicken thighs (or two breasts but thighs are better) Salt and pepper 1 tbsp butter 2 tsp vegetable oil 2 inches fresh ginger, minced 2 cloves garlic, minced 3 tbsp soy sauce 2 tbsp mirin 4 cups good chicken stock (kitchen basics) Salt to taste 2 packs dried ramen noodles (or equivalent in rice noodles) Veggies (at least 2-3 cups of following, your choice): spinach, green onions thinly chopped, jalapeño, peeled carrot (with a potato peeler), can sweet corn (this is really good in this), diced sweet peppers (the kind that don\u0026rsquo;t need to be cooked), thinly sliced red onion Instructions With butter in medium sized soup pot, cook chicken on both sides (few minutes each) until golden. Make sure to season generously with salt and pepper. Then transfer to sheet and cook in oven another 15 minutes or so until well cooked. Slice or shred and set aside In same pot on medium heat, heat oil and saute garlic and ginger for a few minutes until soft. Add soy sauce and mirin and cook 1 more minute. Add broth and simmer for 15 minutes Cook noodles separately according to package directions Veggies: If any of them need it, saute briefly with sesame seed oil and rice vinegar. This does add a nice flavor and definitely do this if making vegetarian Assemble bowls with mix of veggies, noodles, and chicken. Pour boiling broth on it all and serve. Top with jalapeño at table as desired Notes To make vegetarian, skip the chicken and use very good veggie broth instead of chicken. In this case make sure you saute briefly any veggies with the sesame seed oil and rice vinegar (not much of each and just enough to get the flavor). This adds a nice richness in flavor Cook the noodles separate and not in the broth to conserve water of broth and stretch this to two servings ","permalink":"https://wheelerworldkitchen.com/posts/ramen-variety-2/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e4 chicken thighs (or two breasts but thighs are better)\u003c/li\u003e\n\u003cli\u003eSalt and pepper\u003c/li\u003e\n\u003cli\u003e1 tbsp butter\u003c/li\u003e\n\u003cli\u003e2 tsp vegetable oil\u003c/li\u003e\n\u003cli\u003e2 inches fresh ginger, minced\u003c/li\u003e\n\u003cli\u003e2 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003e3 tbsp soy sauce\u003c/li\u003e\n\u003cli\u003e2 tbsp mirin\u003c/li\u003e\n\u003cli\u003e4 cups good chicken stock (kitchen basics)\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003cli\u003e2 packs dried ramen noodles (or equivalent in rice noodles)\u003c/li\u003e\n\u003cli\u003eVeggies (at least 2-3 cups of following, your choice): spinach, green onions thinly chopped, jalapeño, peeled carrot (with a potato peeler), can sweet corn (this is really good in this), diced sweet peppers (the kind that don\u0026rsquo;t need to be cooked), thinly sliced red onion\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eWith butter in medium sized soup pot, cook chicken on both sides (few minutes each) until golden. Make sure to season generously with salt and pepper. Then transfer to sheet and cook in oven another 15 minutes or so until well cooked. Slice or shred and set aside\u003c/li\u003e\n\u003cli\u003eIn same pot on medium heat, heat oil and saute garlic and ginger for a few minutes until soft. Add soy sauce and mirin and cook 1 more minute. Add broth and simmer for 15 minutes\u003c/li\u003e\n\u003cli\u003eCook noodles separately according to package directions\u003c/li\u003e\n\u003cli\u003eVeggies: If any of them need it, saute briefly with sesame seed oil and rice vinegar. This does add a nice flavor and definitely do this if making vegetarian\u003c/li\u003e\n\u003cli\u003eAssemble bowls with mix of veggies, noodles, and chicken. Pour boiling broth on it all and serve. Top with jalapeño at table as desired\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTo make vegetarian, skip the chicken and use very good veggie broth instead of chicken. In this case make sure you saute briefly any veggies with the sesame seed oil and rice vinegar (not much of each and just enough to get the flavor). This adds a nice richness in flavor\u003c/li\u003e\n\u003cli\u003eCook the noodles separate and not in the broth to conserve water of broth and stretch this to two servings\u003c/li\u003e\n\u003c/ul\u003e","title":"Ramen Variety 2, Not Spicy"},{"content":"Ingredients Olive oil for cooking (just a few tbsp at most) 1.5 pounds chicken thighs cut into 0.5\u0026quot; chunks Salt and pepper to taste (for the chicken) 5 cloves garlic minced 1 red or orange bell pepper, diced 1 onion diced 4 tbsp red curry paste (or most of a small bottle) 2 tbsp grated or minced ginger 6 cups chicken broth 1 can coconut milk (full fat) 7 oz rice noodles 2 tbsp fish sauce 3 tsp brown sugar 6 green onions sliced small 1/2 cup chopped cilantro 1/2 cup chopped basil 2.5 tbsp lime juice Instructions In a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don\u0026rsquo;t have to fully cook. Set aside but leave the drippings in pot Add garlic, pepper, and onion. Cook until tender Ginger and curry paste. Stir for \u0026lt;1 minute until fragrant Add chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken Add noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package) Remove from heat and add remaining ingredients and stir well Serve Notes If you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor\n","permalink":"https://wheelerworldkitchen.com/posts/red-curry-thai-noodle-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil for cooking (just a few tbsp at most)\u003c/li\u003e\n\u003cli\u003e1.5 pounds chicken thighs cut into 0.5\u0026quot; chunks\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste (for the chicken)\u003c/li\u003e\n\u003cli\u003e5 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 red or orange bell pepper, diced\u003c/li\u003e\n\u003cli\u003e1 onion diced\u003c/li\u003e\n\u003cli\u003e4 tbsp red curry paste (or most of a small bottle)\u003c/li\u003e\n\u003cli\u003e2 tbsp grated or minced ginger\u003c/li\u003e\n\u003cli\u003e6 cups chicken broth\u003c/li\u003e\n\u003cli\u003e1 can coconut milk (full fat)\u003c/li\u003e\n\u003cli\u003e7 oz rice noodles\u003c/li\u003e\n\u003cli\u003e2 tbsp fish sauce\u003c/li\u003e\n\u003cli\u003e3 tsp brown sugar\u003c/li\u003e\n\u003cli\u003e6 green onions sliced small\u003c/li\u003e\n\u003cli\u003e1/2 cup chopped cilantro\u003c/li\u003e\n\u003cli\u003e1/2 cup chopped basil\u003c/li\u003e\n\u003cli\u003e2.5 tbsp lime juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don\u0026rsquo;t have to fully cook. Set aside but leave the drippings in pot\u003c/li\u003e\n\u003cli\u003eAdd garlic, pepper, and onion. Cook until tender\u003c/li\u003e\n\u003cli\u003eGinger and curry paste. Stir for \u0026lt;1 minute until fragrant\u003c/li\u003e\n\u003cli\u003eAdd chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken\u003c/li\u003e\n\u003cli\u003eAdd noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package)\u003c/li\u003e\n\u003cli\u003eRemove from heat and add remaining ingredients and stir well\u003c/li\u003e\n\u003cli\u003eServe\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003cp\u003eIf you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor\u003c/p\u003e","title":"Red Curry Thai Noodle Soup"},{"content":"Ingredients 1 yellow onion chopped 4 garlic cloves minced 3 carrots chopped 3 tsp oregano 1.5 tsp cumin 1 tsp rosemary (or more) 1 tsp red pepper flakes 2 bay leaves 1-1.5 cup crushed tomatoes from a can 4 cups chicken or vegetable broth (buy the good stuff not the cheap salt variety) 1-1.5 cup red lentils Salt and pepper to taste Few tbsp lemon juice Optional toppings:\nFeta cheese, greek rice, crackers, bread Instructions Heat oil in big pot and saute onion, garlic and carrots for a few minutes on med-high heat Add spices and bay leaves and stir a few seconds. Quickly add tomatoes, broth and lentils before spices burn Simmer for 15-20 minutes until lentils are fully cooked Using an immersion blender (or blender) pulse until you get it as smooth as you want it Add lemon juice and serve with optional toppings available ","permalink":"https://wheelerworldkitchen.com/posts/red-lentils-mediterranean-indian/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 yellow onion chopped\u003c/li\u003e\n\u003cli\u003e4 garlic cloves minced\u003c/li\u003e\n\u003cli\u003e3 carrots chopped\u003c/li\u003e\n\u003cli\u003e3 tsp oregano\u003c/li\u003e\n\u003cli\u003e1.5 tsp cumin\u003c/li\u003e\n\u003cli\u003e1 tsp rosemary (or more)\u003c/li\u003e\n\u003cli\u003e1 tsp red pepper flakes\u003c/li\u003e\n\u003cli\u003e2 bay leaves\u003c/li\u003e\n\u003cli\u003e1-1.5 cup crushed tomatoes from a can\u003c/li\u003e\n\u003cli\u003e4 cups chicken or vegetable broth (buy the good stuff not the cheap salt variety)\u003c/li\u003e\n\u003cli\u003e1-1.5 cup red lentils\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003eFew tbsp lemon juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOptional toppings:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eFeta cheese, greek rice, crackers, bread\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat oil in big pot and saute onion, garlic and carrots for a few minutes on med-high heat\u003c/li\u003e\n\u003cli\u003eAdd spices and bay leaves and stir a few seconds. Quickly add tomatoes, broth and lentils before spices burn\u003c/li\u003e\n\u003cli\u003eSimmer for 15-20 minutes until lentils are fully cooked\u003c/li\u003e\n\u003cli\u003eUsing an immersion blender (or blender) pulse until you get it as smooth as you want it\u003c/li\u003e\n\u003cli\u003eAdd lemon juice and serve with optional toppings available\u003c/li\u003e\n\u003c/ol\u003e","title":"Red Lentils (Mediterranean/Indian Mix)"},{"content":"Ingredients 1/4 cup butter 4 cups miniature marshmallows 5 cups crispy rice cereal Instructions Melt butter in a large saucepan over low heat Add marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat Stir in crispy rice cereal until well coated Press mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper Cut into 2-inch squares when cool Notes Change out cereal for others like chocolate rice crispies, captain crunch, etc. Can add mini chocolate chips or m\u0026amp;ms too ","permalink":"https://wheelerworldkitchen.com/posts/rice-crispy-treats/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1/4 cup butter\u003c/li\u003e\n\u003cli\u003e4 cups miniature marshmallows\u003c/li\u003e\n\u003cli\u003e5 cups crispy rice cereal\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMelt butter in a large saucepan over low heat\u003c/li\u003e\n\u003cli\u003eAdd marshmallows and stir until melted and well combined. Cook 2 minutes longer, stirring constantly. Remove from heat\u003c/li\u003e\n\u003cli\u003eStir in crispy rice cereal until well coated\u003c/li\u003e\n\u003cli\u003ePress mixture evenly and firmly into a buttered 9x13-inch pan using a buttered spatula or waxed paper\u003c/li\u003e\n\u003cli\u003eCut into 2-inch squares when cool\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eChange out cereal for others like chocolate rice crispies, captain crunch, etc.\u003c/li\u003e\n\u003cli\u003eCan add mini chocolate chips or m\u0026amp;ms too\u003c/li\u003e\n\u003c/ol\u003e","title":"Rice Crispy Treats"},{"content":"Ingredients 4 lb tomatoes (any type)\n3 tbsp olive oil divided\nSalt and pepper to taste when called for\n1 huge yellow onion, diced\n7 cloves garlic minced\n1 tsp smoked paprika\n1-2 tsp red pepper flakes, or more to taste\n4 cups vegetable broth (chicken broth works too)\n1 cup loosely packed basil leaves chopped\nOptional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil\nServe with garlic bread, grilled ham/cheese sandwiches or crackers.\nInstructions Heat oven to 450 and roast tomatoes. Quarter or half them (your choice) and lay on baking sheet (cut side up). Drizzle with some olive oil lightly and season with salt and pepper. Bake for 30-40 minutes for them to soften and then set aside. Can turn off oven now. Saute onion and garlic with oil in large stockpot until translucent. Add spices and saute a couple more minutes. Add all ingredients (not the optional ones) to pot. Stir to combine. Using a handheld immersion blender, partially puree the soup to preference (from barely to fully smooth). You can transfer to a blender if you do not have an immersion blender. Season to taste if needed. Serve. ","permalink":"https://wheelerworldkitchen.com/posts/roasted-tomato-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e4 lb tomatoes (any type)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 tbsp olive oil divided\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt and pepper to taste when called for\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 huge yellow onion, diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e7 cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tsp smoked paprika\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 tsp red pepper flakes, or more to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 cups vegetable broth (chicken broth works too)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 cup loosely packed basil leaves chopped\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOptional toppings: parmesan, drizzle of olive oil or cream, sour cream, basil\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eServe with garlic bread, grilled ham/cheese sandwiches or crackers.\u003c/p\u003e","title":"Roasted Tomato Soup"},{"content":"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 ","permalink":"https://wheelerworldkitchen.com/posts/romesco-dip/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e16 oz jar roasted red peppers, drained\u003c/li\u003e\n\u003cli\u003e1/2 cup almonds, they can be plain or have some rosemary/mild seasonings\u003c/li\u003e\n\u003cli\u003e2 tbsp parsley\u003c/li\u003e\n\u003cli\u003e2 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e2 cloves garlic or more to taste\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper (or less to taste)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eThrow 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\u003c/li\u003e\n\u003c/ol\u003e","title":"Romesco Dip"},{"content":"Ingredients Main boil:\n1 12oz beer 6 qts water 4 bay leaves 0.75 cups old bay seasoning 1.5 tbsp paprika 1.5 tbsp cayenne (to taste) 1 tbsp black pepper (to taste) 1.5 tbsp thyme 2 sliced lemons 9 garlic cloves, peeled and smashed 2 medium onions, sliced 2 tbsp salt 2 lb small red potatoes, halved (or do other types of potatoes and cut appropriately to get that small size) 5 ears corn, cut into thirds 1 lb andouille sausage or more if less seafood, make serving size, 1-3 inch segments A bunch of seafood for example: 1.5 lb snow crab, 1 lb lobster tails, 1 lb mussels, 1 lb clams, 2 lb shrimp, etc. Make it equal ~6 pounds whatever you do Boil sauce:\n1 cup butter (no one needs this much though\u0026hellip;) 8 garlic cloves, minced .25 cup slap your mama cajun seasoning 1.5 tbsp old bay seasoning 1 tsp red pepper flakes 1 tbsp onion powder 0.5 tbsp brown sugar Salt to taste 1.5 cup reserved broth (from above) 1 bunch of parsley, diced roughly (very optional, not really needed) Instructions Add all ingredients up to the onions and bring to boil. Boil for 5 minutes Add potatoes and corn and cook for ~15 minutes until potatoes are cooked but not mushy. Add sausages and cook another 5 minutes Add seafood and cook. Depending on what you are using, you will need to time when you add them so that everything is finished at same time (do not significantly overcook seafood) When all seafood is cooked, drain the pot but reserve 2 cups of broth on the side for later. You can leave in the pot OR put on a large tray CONCURRENTLY with step 1: Make the butter seafood sauce: a. Melt butter over medium low heat and add garlic. Cook until fragrant and add all seasoning plus 1 cup of broth. Simmer for 3-5 minutes until it thickens, stirring often. Adjust water here to preference on how thick or thin desired b. Pour this over the seafood and mix if possible Serve Notes This can easily and on most occasions be made smaller. Important ingredients to not skip when making this are: sausage, corn, potatoes, seasonings, and some seafood (even just a half bag of shrimp). If you have that, you are good to go and this can be paired down to a 1-2 person meal easily Don\u0026rsquo;t skimp on the butter in the primary boil (it gets drained anyway if that helps). You can pair down the drizzle unless you have company and then butter makes everyone happy Onions can be skipped If anything, use less water not more for more flavor If you don\u0026rsquo;t like spicy food, this is not the dish for you ","permalink":"https://wheelerworldkitchen.com/posts/seafood-boil-cajun/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eMain boil:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 12oz beer\u003c/li\u003e\n\u003cli\u003e6 qts water\u003c/li\u003e\n\u003cli\u003e4 bay leaves\u003c/li\u003e\n\u003cli\u003e0.75 cups old bay seasoning\u003c/li\u003e\n\u003cli\u003e1.5 tbsp paprika\u003c/li\u003e\n\u003cli\u003e1.5 tbsp cayenne (to taste)\u003c/li\u003e\n\u003cli\u003e1 tbsp black pepper (to taste)\u003c/li\u003e\n\u003cli\u003e1.5 tbsp thyme\u003c/li\u003e\n\u003cli\u003e2 sliced lemons\u003c/li\u003e\n\u003cli\u003e9 garlic cloves, peeled and smashed\u003c/li\u003e\n\u003cli\u003e2 medium onions, sliced\u003c/li\u003e\n\u003cli\u003e2 tbsp salt\u003c/li\u003e\n\u003cli\u003e2 lb small red potatoes, halved (or do other types of potatoes and cut appropriately to get that small size)\u003c/li\u003e\n\u003cli\u003e5 ears corn, cut into thirds\u003c/li\u003e\n\u003cli\u003e1 lb andouille sausage or more if less seafood, make serving size, 1-3 inch segments\u003c/li\u003e\n\u003cli\u003eA bunch of seafood for example: 1.5 lb snow crab, 1 lb lobster tails, 1 lb mussels, 1 lb clams, 2 lb shrimp, etc. Make it equal ~6 pounds whatever you do\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eBoil sauce:\u003c/strong\u003e\u003c/p\u003e","title":"Seafood Boil in a Pot, Cajun Style"},{"content":"Ingredients Oil\n1 large onion diced well\n4-5 garlic cloves minced\n1 bell pepper diced roughly\n1 tbsp minced ginger\n1 tbsp lemon juice\n3 tomatoes diced\n1.5 lb large shrimp deveined and shelled\n1 can coconut milk\n0.5 cup water or chicken broth\n1 bunch of cilantro (use half in dish and half at table)\n1/2 lb white fish (tilapia, cod, whatever)\n2 tbsp lime juice\n1-2 cups steamed rice\nDirections Heat oil in med to large pot on med high heat. Add onion, pepper, garlic, ginger and cook until soft. Add rest of ingredients up to lime juice and bring to simmer cook at least 10 minutes if using frozen seafood (or until it is fully cooked plus a few minutes to simmer) or it can be a lot less if you have thawed fish. Serve at table with rice and second half of cilantro chopped. Note Water is optional to make it less thick. Take it out if you want a thicker stew.\n","permalink":"https://wheelerworldkitchen.com/posts/seafood-stew-coconut-tomato/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eOil\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 large onion diced well\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4-5 garlic cloves minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 bell pepper diced roughly\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp minced ginger\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp lemon juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e3 tomatoes diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1.5 lb large shrimp deveined and shelled\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 can coconut milk\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e0.5 cup water or chicken broth\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 bunch of cilantro (use half in dish and half at table)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1/2 lb white fish (tilapia, cod, whatever)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tbsp lime juice\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 cups steamed rice\u003c/p\u003e","title":"Seafood Stew With Coconut and Tomato"},{"content":"Ingredients 2+ pounds chicken thighs bone in\n1 large yellow onion diced\n1 bell pepper diced\n5 cloves garlic minced\n8 oz sliced mushrooms\n4-6 whole carrots\nFew tsp garlic salt\nBlack pepper to taste\n1-2 tbsp balsamic vinegar\n1 can (28 oz can, the big one) of crushed tomatoes\n2 tsp or more of italian seasonings\nOptional: add red pepper flakes to give more of a kick, also add some parmesan to it to cook.\nOn the side at the table Parmesan if you want it. Serve over some type of grain: rice or pasta or quinoa or\u0026hellip; Instructions Add all ingredients to a crock pot or electric skillet. Add water until the water level is just below top of the ingredients. Bring to a gentle simmer and then set low (just high enough to keep that simmer going). Note: water will slowly boil out no matter the method you use. Check every 30 minutes or so and add more water as needed to keep it from drying out and burning. Notes: Make sure you add water as it goes. Drying out and burning will happen otherwise. This can be done in an electric instant pot. At high pressure/heat, it should take ~30 minutes on the timer. ","permalink":"https://wheelerworldkitchen.com/posts/slow-cooked-chicken-greek/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e2+ pounds chicken thighs bone in\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 large yellow onion diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 bell pepper diced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e5 cloves garlic minced\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e8 oz sliced mushrooms\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4-6 whole carrots\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eFew tsp garlic salt\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eBlack pepper to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 tbsp balsamic vinegar\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 can (28 oz can, the big one) of crushed tomatoes\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 tsp or more of italian seasonings\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOptional: add red pepper flakes to give more of a kick, also add some parmesan to it to cook.\u003c/p\u003e","title":"Slow Cooker chicken Tomato Greek"},{"content":"Ingredients 2.75 cups flour 2 tsp cream of tartar 1 tsp baking soda 1 tsp salt 1 cup unsalted butter slightly softened 1.5 cups sugar plain 2 eggs 1 tsp vanilla extract Cinnamon coating ½ cup sugar 2 tbsp cinnamon Directions Preheat to 350 F In large bowl mix cookie ingredients and mix well. Separately in small bowl, mix coating ingredients and set aside. Of the cookie ingredient, create small balls, roll once in cinnamon mixture and then place on tray small cookie balls placed 2\u0026quot; apart. After preheated, bake for 8-10 minutes. Remove and let cool and then serve! ","permalink":"https://wheelerworldkitchen.com/posts/snickerdoodle-cookies/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2.75 cups flour\u003c/li\u003e\n\u003cli\u003e2 tsp cream of tartar\u003c/li\u003e\n\u003cli\u003e1 tsp baking soda\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 cup unsalted butter slightly softened\u003c/li\u003e\n\u003cli\u003e1.5 cups sugar plain\u003c/li\u003e\n\u003cli\u003e2 eggs\u003c/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"cinnamon-coating\"\u003eCinnamon coating\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e½ cup sugar\u003c/li\u003e\n\u003cli\u003e2 tbsp cinnamon\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"directions\"\u003eDirections\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat to 350 F\u003c/li\u003e\n\u003cli\u003eIn large bowl mix cookie ingredients and mix well.  Separately in small bowl, mix coating ingredients and set aside.\u003c/li\u003e\n\u003cli\u003eOf the cookie ingredient, create small balls, roll once in cinnamon mixture and then place on tray small cookie balls placed 2\u0026quot; apart.\u003c/li\u003e\n\u003cli\u003eAfter preheated, bake for 8-10 minutes.  Remove and let cool and then serve!\u003c/li\u003e\n\u003c/ol\u003e","title":"Snickerdoodle Cookies"},{"content":"Ingredients 1 large Spaghetti Squash Salt Olive oil Instructions Microwave the squash for 2 minutes (to make it easier to cut) and then cut in half lengthwise Drizzle on cut side of each half olive oil and salt Flip over onto a baking pan (with tinfoil) and bake for 45 minutes at 400°F ","permalink":"https://wheelerworldkitchen.com/posts/spaghetti-squash-pasta/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 large Spaghetti Squash\u003c/li\u003e\n\u003cli\u003eSalt\u003c/li\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMicrowave the squash for 2 minutes (to make it easier to cut) and then cut in half lengthwise\u003c/li\u003e\n\u003cli\u003eDrizzle on cut side of each half olive oil and salt\u003c/li\u003e\n\u003cli\u003eFlip over onto a baking pan (with tinfoil) and bake for 45 minutes at 400°F\u003c/li\u003e\n\u003c/ol\u003e","title":"Spaghetti Squash Pasta"},{"content":"Sauce: 1 tbsp olive oil 1 large minced onion 1 tsp salt 1-2 hot pepper (hotter the better), minced 2 garlic cloves, minced 1 tsp thyme 2 cups diced fresh tomatoes ½ cup unsweetened coconut milk 1 tsp lime zest 2 tbsp lime juice 3 tbsp fresh cilantro Fish 2 pounds firm, white fish filets (any # to reach this weight is fine, big or small filets) Thaw prior to starting recipe or buy fresh filets. Black pepper ground and salt to taste Rice 1.5 cups raw rice plus 3 cups water, cook as per package directions and set aside Fresh Greens 2 bunches of kale (or 8 cups), cut into 1/2\u0026quot; or shorter sections 4-5 cloves garlic, minced Olive oil Few tbsps red pepper flakes, salt, black pepper Instructions Fish and sauce: Mince onion. Then heat oil and cook onion in sauce pan on medium heat for a few minutes. Mince pepper and garlic then add to sauce pan. Add thyme and cook for a few more minutes stirring often. Stir in the tomatoes, increase heat to med high, and cook for a couple minutes until tomatoes are juicy, stirring often. Add the coconut milk, bring to simmer, and cook a few minutes. Stir in the lime zest, juice, and cilantro. Stir and set sauce aside (if it cools, that is OK). Preheat oven to 400 F. Grease large baking pan with significant rim (to hold in the sauce), and place fish filets as single layer. Sprinkle with pepper and salt to taste and then bump ALL sauce into pan. Cook at temperature for 20-30 minutes. Serve over rice with extra sauce to soak in the rice. 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. Notes: Greens have to be served immediately. Time it well or they will be cold. Extra sauce is not a bad thing. Can be served over coconut rice if you have it or quinoa. ","permalink":"https://wheelerworldkitchen.com/posts/spicy-caribbean-fish/","summary":"\u003ch2 id=\"sauce\"\u003eSauce:\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 large minced onion\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1-2 hot pepper (hotter the better), minced\u003c/li\u003e\n\u003cli\u003e2 garlic cloves, minced\u003c/li\u003e\n\u003cli\u003e1 tsp thyme\u003c/li\u003e\n\u003cli\u003e2 cups diced fresh tomatoes\u003c/li\u003e\n\u003cli\u003e½ cup unsweetened coconut milk\u003c/li\u003e\n\u003cli\u003e1 tsp lime zest\u003c/li\u003e\n\u003cli\u003e2 tbsp lime juice\u003c/li\u003e\n\u003cli\u003e3 tbsp fresh cilantro\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"fish\"\u003eFish\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 pounds firm, white fish filets (any # to reach this weight is fine, big or small filets)\u003c/li\u003e\n\u003cli\u003eThaw prior to starting recipe or buy fresh filets.\u003c/li\u003e\n\u003cli\u003eBlack pepper ground and salt to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"rice\"\u003eRice\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 cups raw rice plus 3 cups water, cook as per package directions and set aside\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"fresh-greens\"\u003eFresh Greens\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 bunches of kale (or 8 cups), cut into 1/2\u0026quot; or shorter sections\u003c/li\u003e\n\u003cli\u003e4-5 cloves garlic, minced\u003c/li\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003eFew tbsps red pepper flakes, salt, black pepper\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions-fish-and-sauce\"\u003eInstructions Fish and sauce:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMince onion.  Then heat oil and cook onion in sauce pan on medium heat for a few minutes.  Mince pepper and garlic then add to sauce pan.  Add thyme and cook for a few more minutes stirring often.  Stir in the tomatoes, increase heat to med high, and cook for a couple minutes until tomatoes are juicy, stirring often.\u003c/li\u003e\n\u003cli\u003eAdd the coconut milk, bring to simmer, and cook a few minutes.\u003c/li\u003e\n\u003cli\u003eStir in the lime zest, juice, and cilantro.  Stir and set sauce aside (if it cools, that is OK).\u003c/li\u003e\n\u003cli\u003ePreheat oven to 400 F.  Grease large baking pan with significant rim (to hold in the sauce), and place fish filets as single layer.  Sprinkle with pepper and salt to taste and then bump ALL sauce into pan.  Cook at temperature for 20-30 minutes.\u003c/li\u003e\n\u003cli\u003eServe over rice with extra sauce to soak in the rice.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"instructions-fresh-greens\"\u003eInstructions Fresh Greens:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat 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.\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eGreens have to be served immediately.  Time it well or they will be cold.\u003c/li\u003e\n\u003cli\u003eExtra sauce is not a bad thing.\u003c/li\u003e\n\u003cli\u003eCan be served over coconut rice if you have it or quinoa.\u003c/li\u003e\n\u003c/ol\u003e","title":"Spicy Caribbean Fish"},{"content":"Ingredients (sauce) Olive oil 1 large cauliflower cut into florets 1 med to large onion diced really well (or food processed into mush) 4-6 cloves garlic minced 2 inch ginger minced 2 large tomatoes diced 1-3 green chiles minced (more for more heat) 1 tbsp chili garlic sauce Spices 1.5 tsp cumin seeds 1 tsp turmeric 2.5 tsp ground coriander 1-3 tsp red chili powder (if you use 3 this is quite hot) 1 tsp garam masala 1 tsp crushed red pepper flakes Salt to taste Other 1 can coconut milk, full fat 0.5 cup water Tbsp lime Fresh cilantro (optional) Rice Instructions Heat oil on med high and add cumin seeds until starting to brown. Add onion, garlic, ginger, and pepper and saute until aromatic (1 min or less). Add all the spices and stir in for 20 seconds or so. Add tomatoes, cauliflower and chili garlic sauce. Stir well. Add coconut milk and water and simmer for 15 min while stirring occasionally. Add lime and cilantro and adjust salt to taste. Serve over rice. ","permalink":"https://wheelerworldkitchen.com/posts/spicy-cauliflower-tomato-chili-gravy/","summary":"\u003ch2 id=\"ingredients-sauce\"\u003eIngredients (sauce)\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e1 large cauliflower cut into florets\u003c/li\u003e\n\u003cli\u003e1 med to large onion diced really well (or food processed into mush)\u003c/li\u003e\n\u003cli\u003e4-6 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e2 inch ginger minced\u003c/li\u003e\n\u003cli\u003e2 large tomatoes diced\u003c/li\u003e\n\u003cli\u003e1-3 green chiles minced (more for more heat)\u003c/li\u003e\n\u003cli\u003e1 tbsp chili garlic sauce\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"spices\"\u003eSpices\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 tsp cumin seeds\u003c/li\u003e\n\u003cli\u003e1 tsp turmeric\u003c/li\u003e\n\u003cli\u003e2.5 tsp ground coriander\u003c/li\u003e\n\u003cli\u003e1-3 tsp red chili powder (if you use 3 this is quite hot)\u003c/li\u003e\n\u003cli\u003e1 tsp garam masala\u003c/li\u003e\n\u003cli\u003e1 tsp crushed red pepper flakes\u003c/li\u003e\n\u003cli\u003eSalt to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch3 id=\"other\"\u003eOther\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e1 can coconut milk, full fat\u003c/li\u003e\n\u003cli\u003e0.5 cup water\u003c/li\u003e\n\u003cli\u003eTbsp lime\u003c/li\u003e\n\u003cli\u003eFresh cilantro (optional)\u003c/li\u003e\n\u003cli\u003eRice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat oil on med high and add cumin seeds until starting to brown.  Add onion, garlic, ginger, and pepper and saute until aromatic (1 min or less).\u003c/li\u003e\n\u003cli\u003eAdd all the spices and stir in for 20 seconds or so.  Add tomatoes, cauliflower and chili garlic sauce.  Stir well.\u003c/li\u003e\n\u003cli\u003eAdd coconut milk and water and simmer for 15 min while stirring occasionally.\u003c/li\u003e\n\u003cli\u003eAdd lime and cilantro and adjust salt to taste.  Serve over rice.\u003c/li\u003e\n\u003c/ol\u003e","title":"Spicy Cauliflower Tomato Chili Gravy"},{"content":"Ingredients Olive oil for cooking (just a few tbsp at most) 1 lb spicy italian sausages (NOT ground, the sausages) 0.33 cup soy sauce 2 tbsp fish sauce 3 tbsp white sugar 1 small yellow onion diced 1 green bell pepper diced 1 large head of broccoli, just the crowns chopped into small crown sizes 1/2 cup chili garlic sauce 1 cup rice cooked to package directions Instructions Grill the sausages whole until cooked through. Then chop into 0.5 in bits. Have ready to go Combine soy sauce, fish and sugar in small bowl In large nonstick pan over medium high heat, add some oil and cook the veggies until just tender Add sausage and chili garlic sauce and cook for another minute or two stirring well Add soy sauce mixture and continue cooking over med heat until things are fully cooked and mixed. Cook another few minutes. Add some water if it starts to dry out Serve over rice ","permalink":"https://wheelerworldkitchen.com/posts/spicy-italian-sausage-korean-stir-fry/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil for cooking (just a few tbsp at most)\u003c/li\u003e\n\u003cli\u003e1 lb spicy italian sausages (NOT ground, the sausages)\u003c/li\u003e\n\u003cli\u003e0.33 cup soy sauce\u003c/li\u003e\n\u003cli\u003e2 tbsp fish sauce\u003c/li\u003e\n\u003cli\u003e3 tbsp white sugar\u003c/li\u003e\n\u003cli\u003e1 small yellow onion diced\u003c/li\u003e\n\u003cli\u003e1 green bell pepper diced\u003c/li\u003e\n\u003cli\u003e1 large head of broccoli, just the crowns chopped into small crown sizes\u003c/li\u003e\n\u003cli\u003e1/2 cup chili garlic sauce\u003c/li\u003e\n\u003cli\u003e1 cup rice cooked to package directions\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eGrill the sausages whole until cooked through. Then chop into 0.5 in bits. Have ready to go\u003c/li\u003e\n\u003cli\u003eCombine soy sauce, fish and sugar in small bowl\u003c/li\u003e\n\u003cli\u003eIn large nonstick pan over medium high heat, add some oil and cook the veggies until just tender\u003c/li\u003e\n\u003cli\u003eAdd sausage and chili garlic sauce and cook for another minute or two stirring well\u003c/li\u003e\n\u003cli\u003eAdd soy sauce mixture and continue cooking over med heat until things are fully cooked and mixed. Cook another few minutes. Add some water if it starts to dry out\u003c/li\u003e\n\u003cli\u003eServe over rice\u003c/li\u003e\n\u003c/ol\u003e","title":"Spicy Italian Sausage Korean Stir Fry"},{"content":"Broth: 6 Cups good chicken broth (kitchen basics preferred) 1 jalapeno (thinly sliced, with or without seeds) 4 cloves garlic (smashed) Large thumb of Ginger (peeled and sliced) 4 tbl Gochujang 1 tbl chili crisp (little less if not quite as spicy preferred) 1 tbl soy sauce 1 tbl sesame oil (toasted is fine too) 1 tsp chili-garlic sauce 1 tsp rice wine vinegar (seasoned or unseasoned) Siracha (to taste, only a tsp if not sure) For the Ramen: 1/2 pound chicken breast 2 packets of ramen 1 large carrot (thinly sliced) 1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach) 1 tsp sesame oil\n1 tsp rice wine vinegar Extras (optional for toppings) Soft boiled eggs Corn, chopped parsley, green onion (white side), seaweed Instructions: Broth: Sauté ginger, garlic and Jalapeño lightly to crisp in a medium to large pot (no need to fully cook). Then combine all ingredients for broth together in the same pot, stir and bring to a boil. Put the chicken in the broth, set to simmer, and cook. Pull the chicken out when cooked through and shred. Set chicken aside. Add ramen to broth and cook for \u0026gt;5 minutes. Meanwhile, stir fry carrots and other veggies in wok or pan. Depending on how thin the carrots are cut, they may need to be added first to be given more cook time. Stir fry both for a few minutes at least until tender. Then put carrot and veggies in bowl and toss with vinegar and sesame oil. Assemble and split items between 2 large bowls. Garnish (optional) with extras detailed above. ","permalink":"https://wheelerworldkitchen.com/posts/spicy-chicken-ramen-recipe/","summary":"\u003ch2 id=\"broth\"\u003eBroth:\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e6 Cups good chicken broth (kitchen basics preferred)\u003c/li\u003e\n\u003cli\u003e1 jalapeno (thinly sliced, with or without seeds)\u003c/li\u003e\n\u003cli\u003e4 cloves garlic (smashed)\u003c/li\u003e\n\u003cli\u003eLarge thumb of Ginger (peeled and sliced)\u003c/li\u003e\n\u003cli\u003e4 tbl Gochujang\u003c/li\u003e\n\u003cli\u003e1 tbl chili crisp (little less if not quite as spicy preferred)\u003c/li\u003e\n\u003cli\u003e1 tbl soy sauce\u003c/li\u003e\n\u003cli\u003e1 tbl sesame oil (toasted is fine too)\u003c/li\u003e\n\u003cli\u003e1 tsp chili-garlic sauce\u003c/li\u003e\n\u003cli\u003e1 tsp rice wine vinegar (seasoned or unseasoned)\u003c/li\u003e\n\u003cli\u003eSiracha (to taste, only a tsp if not sure)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"for-the-ramen\"\u003eFor the Ramen:\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1/2 pound chicken breast\u003c/li\u003e\n\u003cli\u003e2 packets of ramen\u003c/li\u003e\n\u003cli\u003e1 large carrot (thinly sliced)\u003c/li\u003e\n\u003cli\u003e1.5 cups some type of vegetable (shiitake mushrooms, mild peppers, onion, spinach)\u003c/li\u003e\n\u003cli\u003e\n\u003cblockquote\u003e\n\u003cp\u003e1 tsp sesame oil\u003c/p\u003e","title":"Spicy Ramen Recipe"},{"content":"Ingredients 1 tbsp olive oil 1 tbsp butter 1 yellow onion, minced or in food processor 3-4 cloves garlic, minced or in food processor 1 tsp salt or more to taste 1 tsp dill, if using fresh (don\u0026rsquo;t have to) throw in food processor with garlic and onion Lots of ground black pepper 1 lb, 12 oz can crushed, concentrated tomatoes 2 cups water 1 tbsp honey (optional) 1 tbsp mayonnaise or sour cream (for texture and appearance) 2 medium fresh tomatoes, diced small For optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives Instructions Heat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking Add canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat About 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes Serve with option toppings, added by the eater Garlic Bread (10/10) Ingredients: fresh baguette or similar bread, sliced 1/2\u0026quot; i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff)\nCut the bread and spread out over large cookie sheet pan Spread a little butter or fake butter on top of each. Sprinkle very generously garlic salt over it all. Add parmesan cheese to each. It is okay if some is on the pan and not the bread, those turn out to be crunchy and good to add to soup Throw in top shelf oven AND THEN preheat to 350. It will heat up in that process. Once preheat is done, turn on broil and watch it to make sure it doesn\u0026rsquo;t burn, it\u0026rsquo;ll need to be pulled out in ~30 seconds ","permalink":"https://wheelerworldkitchen.com/posts/spicy-tomato-soup/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 tbsp butter\u003c/li\u003e\n\u003cli\u003e1 yellow onion, minced or in food processor\u003c/li\u003e\n\u003cli\u003e3-4 cloves garlic, minced or in food processor\u003c/li\u003e\n\u003cli\u003e1 tsp salt or more to taste\u003c/li\u003e\n\u003cli\u003e1 tsp dill, if using fresh (don\u0026rsquo;t have to) throw in food processor with garlic and onion\u003c/li\u003e\n\u003cli\u003eLots of ground black pepper\u003c/li\u003e\n\u003cli\u003e1 lb, 12 oz can crushed, concentrated tomatoes\u003c/li\u003e\n\u003cli\u003e2 cups water\u003c/li\u003e\n\u003cli\u003e1 tbsp honey (optional)\u003c/li\u003e\n\u003cli\u003e1 tbsp mayonnaise or sour cream (for texture and appearance)\u003c/li\u003e\n\u003cli\u003e2 medium fresh tomatoes, diced small\u003c/li\u003e\n\u003cli\u003eFor optional toppings: yogurt, minced parsley, minced basil, minced scallions or chives\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat olive oil and butter in dutch oven or deep pan. Add onion, garlic, salt, dill, and black pepper. Cook until the onions are translucent. Note: It is best to throw the onion, garlic and dill (if fresh) in food processor to mince them even better prior to cooking\u003c/li\u003e\n\u003cli\u003eAdd canned, crushed tomatoes, water, and optional honey. Cover and simmer for 30 minutes over low heat\u003c/li\u003e\n\u003cli\u003eAbout 5 minutes before serving, whisk in mayonnaise or sour cream, and stir in diced tomatoes\u003c/li\u003e\n\u003cli\u003eServe with option toppings, added by the eater\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"garlic-bread-1010\"\u003eGarlic Bread (10/10)\u003c/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients:\u003c/strong\u003e fresh baguette or similar bread, sliced 1/2\u0026quot; i.e. thin ish, butter or country crock, garlic salt, and parmesan cheese (the flakes not the ground stuff)\u003c/p\u003e","title":"Spicy Tomato Soup"},{"content":"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\u0026quot; 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 ","permalink":"https://wheelerworldkitchen.com/posts/swedish-meatballs/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp olive oil, divided\u003c/li\u003e\n\u003cli\u003e1 onion, diced well\u003c/li\u003e\n\u003cli\u003e1 lb ground beef\u003c/li\u003e\n\u003cli\u003e1 lb pork or sausage\u003c/li\u003e\n\u003cli\u003e1/2 cup panko breadcrumbs\u003c/li\u003e\n\u003cli\u003e2 large egg yolks\u003c/li\u003e\n\u003cli\u003e1/4 tsp allspice\u003c/li\u003e\n\u003cli\u003e1/4 tsp nutmeg\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e1/4 cup butter\u003c/li\u003e\n\u003cli\u003e1/3 cup flour\u003c/li\u003e\n\u003cli\u003e4 cups beef broth (kitchen basics preferred)\u003c/li\u003e\n\u003cli\u003e3/4 cup sour cream\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e2 tbsp chopped parsley\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eHeat some oil in large, deep skillet over medium heat and saute onion until translucent (2-3 minutes)\u003c/li\u003e\n\u003cli\u003eIn large mixing bowl, combine meats, panko, egg, spices, AND cooked onion. Season with salt and pepper to taste. Mix well, make meatballs ~1.5\u0026quot; diameter meatballs and spread back on skillet with some more oil (should be ~24 of them)\u003c/li\u003e\n\u003cli\u003eSaute meatballs until browned, 4-5 minutes. Transfer to paper towel lined plate\u003c/li\u003e\n\u003cli\u003eIn 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\u003c/li\u003e\n\u003cli\u003eStir in meatballs and cook, stirring occasionally, until heated though and thickened, about 8-10 minutes\u003c/li\u003e\n\u003cli\u003eServe immediately\u003c/li\u003e\n\u003c/ol\u003e\n\u003ch2 id=\"notes\"\u003eNotes\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eLeftovers go well mixed with beef stew\u003c/li\u003e\n\u003cli\u003eServe with something green by golly. Sauteed asparagus and a salad is nice\u003c/li\u003e\n\u003c/ul\u003e","title":"Swedish Meatballs (MD Special)"},{"content":"\nExample photo for half size quesadillas Ingredients 1 package LARGE Flour Tortillas (comes in pack of 8 or 10) Few tbsp oil 1 large yellow onion, diced 1 poblano, diced 1-2 jalapeños, diced 1 bell pepper, diced Meat (if desired), cook first if using 1-2 tbsp cumin 1-2 tbsp chili powder Pepper to taste Garlic salt to taste 4 cups shredded mexican cheese Salsa, avocado, fresh diced tomatoes, greens Instructions Cook meat/veggies with spices in large frying pan. Add spices near end of cooking to preserve flavor (especially important for cumin and chili powder) With veggies cooked, add half the cheese and mix together well. It will melt quick Set aside and now to make the quesadillas On cutting board, prepare as follows: one tortilla → thin layer of cheese (think few pinches) → some mixture as made → thin layer of cheese again → another tortilla. Do this for each as you go Add a little oil to same pan over medium heat. Cook on each side until browned (do not flip too early or it will fall apart). Also pressing down with spatula helps the cheese stick/melt to tortilla Cook one at a time and cut into 4ths to serve Top with salsa and other stuff ","permalink":"https://wheelerworldkitchen.com/posts/texas-quesadillas/","summary":"\u003cp\u003e\u003cimg loading=\"lazy\" src=\"/images/quesadilla.jpg\"\u003e\u003c/p\u003e\n\u003chr\u003e\n\u003ch2 id=\"example-photo-for-half-size-quesadillas\"\u003eExample photo for half size quesadillas\u003c/h2\u003e\n\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 package LARGE Flour Tortillas (comes in pack of 8 or 10)\u003c/li\u003e\n\u003cli\u003eFew tbsp oil\u003c/li\u003e\n\u003cli\u003e1 large yellow onion, diced\u003c/li\u003e\n\u003cli\u003e1 poblano, diced\u003c/li\u003e\n\u003cli\u003e1-2 jalapeños, diced\u003c/li\u003e\n\u003cli\u003e1 bell pepper, diced\u003c/li\u003e\n\u003cli\u003eMeat (if desired), cook first if using\u003c/li\u003e\n\u003cli\u003e1-2 tbsp cumin\u003c/li\u003e\n\u003cli\u003e1-2 tbsp chili powder\u003c/li\u003e\n\u003cli\u003ePepper to taste\u003c/li\u003e\n\u003cli\u003eGarlic salt to taste\u003c/li\u003e\n\u003cli\u003e4 cups shredded mexican cheese\u003c/li\u003e\n\u003cli\u003eSalsa, avocado, fresh diced tomatoes, greens\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eCook meat/veggies with spices in large frying pan. Add spices near end of cooking to preserve flavor (especially important for cumin and chili powder)\u003c/li\u003e\n\u003cli\u003eWith veggies cooked, add half the cheese and mix together well. It will melt quick\u003c/li\u003e\n\u003cli\u003eSet aside and now to make the quesadillas\u003c/li\u003e\n\u003cli\u003eOn cutting board, prepare as follows: one tortilla → thin layer of cheese (think few pinches) → some mixture as made → thin layer of cheese again → another tortilla. Do this for each as you go\u003c/li\u003e\n\u003cli\u003eAdd a little oil to same pan over medium heat. Cook on each side until browned (do not flip too early or it will fall apart). Also pressing down with spatula helps the cheese stick/melt to tortilla\u003c/li\u003e\n\u003cli\u003eCook one at a time and cut into 4ths to serve\u003c/li\u003e\n\u003cli\u003eTop with salsa and other stuff\u003c/li\u003e\n\u003c/ol\u003e","title":"Texas Style Quesadillas"},{"content":"Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings:\nHandful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don\u0026rsquo;t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles ","permalink":"https://wheelerworldkitchen.com/posts/thai-chicken-curry-coconut/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e3 pounds skinless and boneless chicken thighs\u003c/li\u003e\n\u003cli\u003e2 - 14 ounce can full-fat coconut milk\u003c/li\u003e\n\u003cli\u003e5 tablespoons peanut butter (or almond butter)\u003c/li\u003e\n\u003cli\u003eWhole jar Thai red curry paste\u003c/li\u003e\n\u003cli\u003e2 tablespoon sweet chili sauce optional\u003c/li\u003e\n\u003cli\u003e3 teaspoons garlic powder\u003c/li\u003e\n\u003cli\u003e3 teaspoon salt\u003c/li\u003e\n\u003cli\u003e1 teaspoon ginger powder\u003c/li\u003e\n\u003cli\u003e1 teaspoon cayenne, adjust to taste\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003e\u003cstrong\u003eOptional Toppings:\u003c/strong\u003e\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandful of fresh Thai basil and/or cilantro chopped\u003c/li\u003e\n\u003cli\u003eCrushed peanuts or almonds\u003c/li\u003e\n\u003cli\u003e1 lime cut into wedges or just lime juice\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eAdd the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well\u003c/li\u003e\n\u003cli\u003ePressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don\u0026rsquo;t want to deal with multiple actions here)\u003c/li\u003e\n\u003cli\u003eRemove, shred and replace chicken in pot\u003c/li\u003e\n\u003cli\u003eServe with optional toppings in a bowl over rice or rice noodles\u003c/li\u003e\n\u003c/ol\u003e","title":"Thai Chicken Curry with Coconut Milk"},{"content":"Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges. ","permalink":"https://wheelerworldkitchen.com/posts/thai-chicken-noodle-soup-recipe/","summary":"\u003ch2 id=\"broth\"\u003eBroth:\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbl vegetable oil\u003c/li\u003e\n\u003cli\u003e1/2 cup onion (or shallots) thinly sliced\u003c/li\u003e\n\u003cli\u003e1 tbl ginger minced (~1 inch knob)\u003c/li\u003e\n\u003cli\u003e2 tbl Thai green curry paste\u003c/li\u003e\n\u003cli\u003e4 cups low sodium chicken broth (kitchen basics is best)\u003c/li\u003e\n\u003cli\u003e1 can coconut milk\u003c/li\u003e\n\u003cli\u003e2 tbl fish sauce\u003c/li\u003e\n\u003cli\u003e4 packed tsp brown sugar\u003c/li\u003e\n\u003cli\u003e2 tbl lime juice (1 lime)\u003c/li\u003e\n\u003cli\u003e1/2 tsp turmeric\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"for-serving\"\u003eFor serving:\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e4 oz thin rice noodles\u003c/li\u003e\n\u003cli\u003e2 cups shredded chicken (from a rotisserie chicken ideally)\u003c/li\u003e\n\u003cli\u003eHandful fresh cilantro\u003c/li\u003e\n\u003cli\u003e3 bunches of green onions, only the white part sliced\u003c/li\u003e\n\u003cli\u003eSiracha\u003c/li\u003e\n\u003cli\u003eLime wedges\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn a soup pot over medium low heat, cook onion and ginger.  Stir frequently until softened.  Add curry paste and cook, stirring constantly for ~1 minute more.  Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric.  Bring to simmer and simmer for 5 minutes.\u003c/li\u003e\n\u003cli\u003eMeanwhile, cook the rice noodles according to package directions.\u003c/li\u003e\n\u003cli\u003eServe.  Divide chicken and noodles in bowls.  Ladle in broth.  Add as desired: green onions. Cilantro, Siracha and lime wedges.\u003c/li\u003e\n\u003c/ol\u003e","title":"Thai Chicken Noodle Soup"},{"content":"Ingredients (meat) 2 lb ground turkey 2 tbsp mayonnaise 2 tbsp dijon mustard 2 tsp salt 1 tsp black pepper 2 tsp garlic powder 2 tsp onion powder 2 tsp smoked paprika 1 cup chopped parsley (1 bunch) Few tbsp olive oil Toppings Sourdoubh sliced bread Sliced tomatoes Mayonnaise Avocado spread Lettuce Red onion sliced thin Plain mustard Instructions: Mix all meat together well using hands and make patties (should make ~7). Grill until cooked through. Serve over toasted sourdough bread with toppings above as suggested. ","permalink":"https://wheelerworldkitchen.com/posts/turkey-burgers/","summary":"\u003ch2 id=\"ingredients-meat\"\u003eIngredients (meat)\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 lb ground turkey\u003c/li\u003e\n\u003cli\u003e2 tbsp mayonnaise\u003c/li\u003e\n\u003cli\u003e2 tbsp dijon mustard\u003c/li\u003e\n\u003cli\u003e2 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003e2 tsp garlic powder\u003c/li\u003e\n\u003cli\u003e2 tsp onion powder\u003c/li\u003e\n\u003cli\u003e2 tsp smoked paprika\u003c/li\u003e\n\u003cli\u003e1 cup chopped parsley (1 bunch)\u003c/li\u003e\n\u003cli\u003eFew tbsp olive oil\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"toppings\"\u003eToppings\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSourdoubh sliced bread\u003c/li\u003e\n\u003cli\u003eSliced tomatoes\u003c/li\u003e\n\u003cli\u003eMayonnaise\u003c/li\u003e\n\u003cli\u003eAvocado spread\u003c/li\u003e\n\u003cli\u003eLettuce\u003c/li\u003e\n\u003cli\u003eRed onion sliced thin\u003c/li\u003e\n\u003cli\u003ePlain mustard\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eMix all meat together well using hands and make patties (should make ~7).  Grill until cooked through.\u003c/li\u003e\n\u003cli\u003eServe over toasted sourdough bread with toppings above as suggested.\u003c/li\u003e\n\u003c/ol\u003e","title":"Turkey Burgers"},{"content":"Ingredients Olive oil 1 large sweet onion diced well 1 green bell pepper diced well 1/2 red bell pepper diced well 1 carrot shredded well 6 large cloves garlic minced 2.5 cups broth (veggie or whatever you got) 1 cup dried red lentils 5 roma tomatoes chopped well 1 can (8 oz) tomato sauce 2 tbsp chili powder 2 tbsp yellow mustard 4.5 tsp apple cider vinegar 2 tsp worcestershire sauce (vegan version if you got it) 2 tsp maple syrup (or sub honey) 1.5 tsp tomato paste 1 tsp salt 1 tsp black pepper Hamburger buns (optional) More sweet onion thickly sliced to be a topping (optional) Sliced pickles for topping Instructions: In large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender. Add broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender. Add rest of ingredients up to pepper and bring back to simmer on low heat. Simmer until it thickens (~10 min). Make sure to stir every few minutes or it will burn. Serve on toasted buns with optional toppings. Mayo and mustard on the bun is not a bad thing either. ","permalink":"https://wheelerworldkitchen.com/posts/vegan-sloppy-joes/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e1 large sweet onion diced well\u003c/li\u003e\n\u003cli\u003e1 green bell pepper diced well\u003c/li\u003e\n\u003cli\u003e1/2 red bell pepper diced well\u003c/li\u003e\n\u003cli\u003e1 carrot shredded well\u003c/li\u003e\n\u003cli\u003e6 large cloves garlic minced\u003c/li\u003e\n\u003cli\u003e2.5 cups broth (veggie or whatever you got)\u003c/li\u003e\n\u003cli\u003e1 cup dried red lentils\u003c/li\u003e\n\u003cli\u003e5 roma tomatoes chopped well\u003c/li\u003e\n\u003cli\u003e1 can (8 oz) tomato sauce\u003c/li\u003e\n\u003cli\u003e2 tbsp chili powder\u003c/li\u003e\n\u003cli\u003e2 tbsp yellow mustard\u003c/li\u003e\n\u003cli\u003e4.5 tsp apple cider vinegar\u003c/li\u003e\n\u003cli\u003e2 tsp worcestershire sauce (vegan version if you got it)\u003c/li\u003e\n\u003cli\u003e2 tsp maple syrup (or sub honey)\u003c/li\u003e\n\u003cli\u003e1.5 tsp tomato paste\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e1 tsp black pepper\u003c/li\u003e\n\u003cli\u003eHamburger buns\u003c/li\u003e\n\u003cli\u003e(optional) More sweet onion thickly sliced to be a topping\u003c/li\u003e\n\u003cli\u003e(optional) Sliced pickles for topping\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn large skillet, heat oil over med high heat and saute onion, peppers, garlic and carrot until tender.\u003c/li\u003e\n\u003cli\u003eAdd broth and lentils, reduce heat and simmer for 15 minutes until lentils are tender.\u003c/li\u003e\n\u003cli\u003eAdd rest of ingredients up to pepper and bring back to simmer on low heat.  Simmer until it thickens (~10 min).  Make sure to stir every few minutes or it will burn.\u003c/li\u003e\n\u003cli\u003eServe on toasted buns with optional toppings.  Mayo and mustard on the bun is not a bad thing either.\u003c/li\u003e\n\u003c/ol\u003e","title":"Vegan Sloppy Joes"},{"content":"Ingredients (sauce) Olive oil 2.75 cups vegetable broth (or chicken broth) 3 cloves garlic minced 1 tsp italian seasoning 1 tsp each salt and pepper or more to taste 1, 14.5 oz can fire roasted tomatoes (drain the liquid and use it, do not discard). 1 bell pepper diced large, 0.5in pieces or so 1 cup orzo pasta ½ cup frozen peas 2 cups cauliflower florets 8 green onions cut into thirds 1 cup broccoli florets Instructions In med to large pot, bring broth to simmer with garlic and italian seasoning. Drain the tomato juice from the fire roasted tomato can and add to broth. Add salt and pepper plus more to taste In a separate frying pan, get hot with minimal oil and sear tomatoes (without juice) and bell pepper. This is quick, 30 seconds or so, if you have the pan already hot. This will not cook them, just sear. Set aside veggies in bowl for a minute. Add orzo to searing pan and slightly brown, \u0026lt;30 seconds, do not burn though! Add pasta and peas to broth pot and stir. Without stirring, add cauliflower florets on top as well as green onions, tomatoes and bell pepper pieces arranged colorfully. Do not stir! Cover and simmer lightly for 11 minutes. Turn off heat, add broccoli to top (without stirring), cover, and let sit for 10 minutes to finish cooking and steam the broccoli. If you don\u0026rsquo;t want slightly undercooked broccoli, keep the simmer going for the first 5 minutes of this section. Serve ","permalink":"https://wheelerworldkitchen.com/posts/vegetable-medley-orzo/","summary":"\u003ch2 id=\"ingredients-sauce\"\u003eIngredients (sauce)\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e2.75 cups vegetable broth (or chicken broth)\u003c/li\u003e\n\u003cli\u003e3 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e1 tsp italian seasoning\u003c/li\u003e\n\u003cli\u003e1 tsp each salt and pepper or more to taste\u003c/li\u003e\n\u003cli\u003e1, 14.5 oz can fire roasted tomatoes (drain the liquid and use it, do not discard).\u003c/li\u003e\n\u003cli\u003e1 bell pepper diced large, 0.5in pieces or so\u003c/li\u003e\n\u003cli\u003e1 cup orzo pasta\u003c/li\u003e\n\u003cli\u003e½ cup frozen peas\u003c/li\u003e\n\u003cli\u003e2 cups cauliflower florets\u003c/li\u003e\n\u003cli\u003e8 green onions cut into thirds\u003c/li\u003e\n\u003cli\u003e1 cup broccoli florets\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn med to large pot, bring broth to simmer with garlic and italian seasoning.  Drain the tomato juice from the fire roasted tomato can and add to broth.  Add salt and pepper plus more to taste\u003c/li\u003e\n\u003cli\u003eIn a separate frying pan, get hot with minimal oil and sear tomatoes (without juice) and bell pepper.  This is quick, 30 seconds or so, if you have the pan already hot.  This will not cook them, just sear.  Set aside veggies in bowl for a minute.\u003c/li\u003e\n\u003cli\u003eAdd orzo to searing pan and slightly brown, \u0026lt;30 seconds, do not burn though!\u003c/li\u003e\n\u003cli\u003eAdd pasta and peas to broth pot and stir.\u003c/li\u003e\n\u003cli\u003eWithout stirring, add cauliflower florets on top as well as green onions, tomatoes and bell pepper pieces arranged colorfully. Do not stir!\u003c/li\u003e\n\u003cli\u003eCover and simmer lightly for 11 minutes.\u003c/li\u003e\n\u003cli\u003eTurn off heat, add broccoli to top (without stirring), cover, and let sit for 10 minutes to finish cooking and steam the broccoli.  If you don\u0026rsquo;t want slightly undercooked broccoli, keep the simmer going for the first 5 minutes of this section.\u003c/li\u003e\n\u003cli\u003eServe\u003c/li\u003e\n\u003c/ol\u003e","title":"Vegetable Medley Orzo"},{"content":"Ingredients 1 tbsp olive oil 1 large onion, chopped well 2 cloves of garlic, minced 2 cups frozen corn, rinsed and drained (or 1 can) 2 zucchinis, chopped 1 poblano, chopped 1 jalapeno, diced small (optional) 1 tbsp chili powder 1 tbsp cumin 1 can black beans 2 cans (10 oz) enchilada sauce (green with green chilies if available) 1 lime, for juice Corn tortillas (10+) 4 cups Mexican blend cheese For topping (after cooking) 1 cup quartered grape tomatoes 1 avocado sliced 1/2 cup diced finely onion Small bunch of cilantro Pace Medium Salsa Instructions: Preheat oven to 350 F. In large sauce pan over medium heat, cook onion, zucchinis, peppers with oil. When tender, add spices, beans, 1 can enchilada sauce, lime, and 2 cups of the cheese. Continue to stir with heat until everything is mixed together (1 minute). Turn off heat. In large, deep baking dish (or multiple smaller ones, doesn\u0026rsquo;t matter), layer bottom of pan with can of enchilada sauce. Now to assemble. Tip for corn tortillas, place on plate and with damp paper towel on top of them (fully covering), put in microwave for 1 minute. This is a ease and fast way to steam tortillas which works OK. After steaming tortillas (so they don\u0026rsquo;t crumble apart), one at a time, coat them in the enchilada sauce in the pan. After each one, put a dollop of the mixture in each one with more cheese as desired. Roll each up with fold on bottom. Fill pan this way but save about a cup of the mixture to spread on top at the end. Sprinkle 1 cup of cheese on top of enchiladas. Cover with tinfoil and bake for 30 minutes (or everything is well melted together). Remove tinfoil and bake another 10 minutes or so. Serve and have topping ingredients available as desired. ","permalink":"https://wheelerworldkitchen.com/posts/vegetarian-enchiladas-recipe/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp olive oil\u003c/li\u003e\n\u003cli\u003e1 large onion, chopped well\u003c/li\u003e\n\u003cli\u003e2 cloves of garlic, minced\u003c/li\u003e\n\u003cli\u003e2 cups frozen corn, rinsed and drained (or 1 can)\u003c/li\u003e\n\u003cli\u003e2 zucchinis, chopped\u003c/li\u003e\n\u003cli\u003e1 poblano, chopped\u003c/li\u003e\n\u003cli\u003e1 jalapeno, diced small (optional)\u003c/li\u003e\n\u003cli\u003e1 tbsp chili powder\u003c/li\u003e\n\u003cli\u003e1 tbsp cumin\u003c/li\u003e\n\u003cli\u003e1 can black beans\u003c/li\u003e\n\u003cli\u003e2 cans (10 oz) enchilada sauce (green with green chilies if available)\u003c/li\u003e\n\u003cli\u003e1 lime, for juice\u003c/li\u003e\n\u003cli\u003eCorn tortillas (10+)\u003c/li\u003e\n\u003cli\u003e4 cups Mexican blend cheese\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"for-topping-after-cooking\"\u003eFor topping (after cooking)\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 cup quartered grape tomatoes\u003c/li\u003e\n\u003cli\u003e1 avocado sliced\u003c/li\u003e\n\u003cli\u003e1/2 cup diced finely onion\u003c/li\u003e\n\u003cli\u003eSmall bunch of cilantro\u003c/li\u003e\n\u003cli\u003ePace Medium Salsa\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions:\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 350 F.\u003c/li\u003e\n\u003cli\u003eIn large sauce pan over medium heat, cook onion, zucchinis, peppers with oil.  When tender, add spices, beans, 1 can enchilada sauce, lime, and 2 cups of the cheese.  Continue to stir with heat until everything is mixed together (1 minute).  Turn off heat.\u003c/li\u003e\n\u003cli\u003eIn large, deep baking dish (or multiple smaller ones, doesn\u0026rsquo;t matter), layer bottom of pan with can of enchilada sauce.  Now to assemble.\u003c/li\u003e\n\u003cli\u003eTip for corn tortillas, place on plate and with damp paper towel on top of them (fully covering), put in microwave for 1 minute.  This is a ease and fast way to steam tortillas which works OK.\u003c/li\u003e\n\u003cli\u003eAfter steaming tortillas (so they don\u0026rsquo;t crumble apart), one at a time, coat them in the enchilada sauce in the pan.  After each one, put a dollop of the mixture in each one with more cheese as desired.  Roll each up with fold on bottom.  Fill pan this way but save about a cup of the mixture to spread on top at the end.\u003c/li\u003e\n\u003cli\u003eSprinkle 1 cup of cheese on top of enchiladas.  Cover with tinfoil and bake for 30 minutes (or everything is well melted together).  Remove tinfoil and bake another 10 minutes or so.\u003c/li\u003e\n\u003cli\u003eServe and have topping ingredients available as desired.\u003c/li\u003e\n\u003c/ol\u003e","title":"Vegetarian Enchiladas"},{"content":"Ingredients 1 tbsp butter 3.5 cups finely diced onions (two onions) 2-3 large carrots, finely chopped 12 oz sliced mushrooms (1 package) 1 medium potato, finely diced 1/4 cup all purpose flour 1 cup low sodium vegetable broth 1 cup milk (can be almond or whatever) 1 cup frozen or canned baby green peas 1/4 cup chives (green part of green onions) 1/4 cup parsley 1 tbsp white vinegar 1 large egg yolk 7 oz store bought puff pastry or pie dough, defrosted Instructions Preheat oven to 400°F Melt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk Sprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened Remove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish Meanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed Cut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture Place baking dish on baking sheet (so spill over is caught) and bake for 30 minutes Let sit for at least 5 minutes before serving ","permalink":"https://wheelerworldkitchen.com/posts/veggie-pot-pie/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 tbsp butter\u003c/li\u003e\n\u003cli\u003e3.5 cups finely diced onions (two onions)\u003c/li\u003e\n\u003cli\u003e2-3 large carrots, finely chopped\u003c/li\u003e\n\u003cli\u003e12 oz sliced mushrooms (1 package)\u003c/li\u003e\n\u003cli\u003e1 medium potato, finely diced\u003c/li\u003e\n\u003cli\u003e1/4 cup all purpose flour\u003c/li\u003e\n\u003cli\u003e1 cup low sodium vegetable broth\u003c/li\u003e\n\u003cli\u003e1 cup milk (can be almond or whatever)\u003c/li\u003e\n\u003cli\u003e1 cup frozen or canned baby green peas\u003c/li\u003e\n\u003cli\u003e1/4 cup chives (green part of green onions)\u003c/li\u003e\n\u003cli\u003e1/4 cup parsley\u003c/li\u003e\n\u003cli\u003e1 tbsp white vinegar\u003c/li\u003e\n\u003cli\u003e1 large egg yolk\u003c/li\u003e\n\u003cli\u003e7 oz store bought puff pastry or pie dough, defrosted\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003ePreheat oven to 400°F\u003c/li\u003e\n\u003cli\u003eMelt butter in large sauce pan on medium and add onion, carrots, and potato. Cook until soft (a few minutes). Add mushrooms, salt and pepper. Cook 5 or so minutes until mushrooms are fully shrunk\u003c/li\u003e\n\u003cli\u003eSprinkle flour over veggies, stir to coat and cook until raw flavor is gone (1-2 minutes). Slowly add broth and milk stirring constantly until smooth. Bring to simmer and cook until slightly thickened\u003c/li\u003e\n\u003cli\u003eRemove from heat and add peas, herbs, and vinegar. Stir to coat. Season to taste with salt and pepper. Put into 8x8 deep baking dish\u003c/li\u003e\n\u003cli\u003eMeanwhile whisk egg together with 2 tsp water and a pinch of salt until mixed\u003c/li\u003e\n\u003cli\u003eCut dough to fit on top of baking dish (it is OK to fold in edges on corners and sides if slightly oversized). Cut a couple slits. Then top with egg mixture\u003c/li\u003e\n\u003cli\u003ePlace baking dish on baking sheet (so spill over is caught) and bake for 30 minutes\u003c/li\u003e\n\u003cli\u003eLet sit for at least 5 minutes before serving\u003c/li\u003e\n\u003c/ol\u003e","title":"Veggie Pot Pie"},{"content":"Ingredients 2 tbsp vegetable oil 1 large onion, diced small 3 large carrots, diced small 1 tsp dried thyme 1 cup brown or green lentils 4 tbsp red wine (or less of red wine vinegar) 1.5-2 cups water 1-2 tsp salt 2-3 lbs yukon gold potatoes (buy a 5 pound bag and sort out quantity, see below) Few tsp salt 3 large garlic cloves, peeled but left whole Butter or olive oil (if vegetarian or making vegan) Black pepper 4 cups chopped kale (2 bunches) 2 cloves garlic, chopped roughly Parmesan cheese Instructions (do filling and mashed potatoes concurrently to save time) Filling: In small sauce pan on medium heat, saute onion, carrot and thyme until softened (~5 minutes). Add lentils and wine and stir well, bring to lively simmer. Add 1.5 cups water and bring back to simmer. Lower heat, cover and cook until tender (~40 minutes). Add more water if necessary. Taste at end and add salt if needed. Set aside Mashed potatoes: Get a large/wide soup pot and fill one layer (only one layer) densely with potatoes. Then add water until just the last millimeter of potato is above the water line. Add whole garlic, plenty of salt/pepper and simmer for ~30 minutes or until potatoes are well cooked (more time does not hurt) Remove potatoes and garlic from water (DO NOT discard water or drain) and mash in large mixing bowl. Add butter (or olive oil if making vegan), salt and liquid from pot until you have a good consistency and flavor of mashed potatoes. Add black pepper to taste With final bit of garlic and chopped kale, heat more oil in frying pan and saute garlic briefly before adding kale (as much as you can fit). Add more kale as it shrinks until all is cooked. Stir constantly to avoid burning garlic Combine kale mixture with filling mixture and put in greased baking dish (pick a size so filling is only ~1/2 inch tall in dish and evenly spread). Add mashed potatoes and spread evenly on top with spoon (this layer can be thicker). Sprinkle heavily with parmesan cheese. Cook at 350°F for 25 minutes. During final 2 minutes, set oven to broil and brown the cheesy top (watch carefully so no burning) Remove from oven, slice and serve. It cools quickly enough ","permalink":"https://wheelerworldkitchen.com/posts/veggie-shepherds-pie/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 tbsp vegetable oil\u003c/li\u003e\n\u003cli\u003e1 large onion, diced small\u003c/li\u003e\n\u003cli\u003e3 large carrots, diced small\u003c/li\u003e\n\u003cli\u003e1 tsp dried thyme\u003c/li\u003e\n\u003cli\u003e1 cup brown or green lentils\u003c/li\u003e\n\u003cli\u003e4 tbsp red wine (or less of red wine vinegar)\u003c/li\u003e\n\u003cli\u003e1.5-2 cups water\u003c/li\u003e\n\u003cli\u003e1-2 tsp salt\u003c/li\u003e\n\u003cli\u003e2-3 lbs yukon gold potatoes (buy a 5 pound bag and sort out quantity, see below)\u003c/li\u003e\n\u003cli\u003eFew tsp salt\u003c/li\u003e\n\u003cli\u003e3 large garlic cloves, peeled but left whole\u003c/li\u003e\n\u003cli\u003eButter or olive oil (if vegetarian or making vegan)\u003c/li\u003e\n\u003cli\u003eBlack pepper\u003c/li\u003e\n\u003cli\u003e4 cups chopped kale (2 bunches)\u003c/li\u003e\n\u003cli\u003e2 cloves garlic, chopped roughly\u003c/li\u003e\n\u003cli\u003eParmesan cheese\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions-do-filling-and-mashed-potatoes-concurrently-to-save-time\"\u003eInstructions (do filling and mashed potatoes concurrently to save time)\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eFilling: In small sauce pan on medium heat, saute onion, carrot and thyme until softened (~5 minutes). Add lentils and wine and stir well, bring to lively simmer. Add 1.5 cups water and bring back to simmer. Lower heat, cover and cook until tender (~40 minutes). Add more water if necessary. Taste at end and add salt if needed. Set aside\u003c/li\u003e\n\u003cli\u003eMashed potatoes: Get a large/wide soup pot and fill one layer (only one layer) densely with potatoes. Then add water until just the last millimeter of potato is above the water line. Add whole garlic, plenty of salt/pepper and simmer for ~30 minutes or until potatoes are well cooked (more time does not hurt)\u003c/li\u003e\n\u003cli\u003eRemove potatoes and garlic from water (DO NOT discard water or drain) and mash in large mixing bowl. Add butter (or olive oil if making vegan), salt and liquid from pot until you have a good consistency and flavor of mashed potatoes. Add black pepper to taste\u003c/li\u003e\n\u003cli\u003eWith final bit of garlic and chopped kale, heat more oil in frying pan and saute garlic briefly before adding kale (as much as you can fit). Add more kale as it shrinks until all is cooked. Stir constantly to avoid burning garlic\u003c/li\u003e\n\u003cli\u003eCombine kale mixture with filling mixture and put in greased baking dish (pick a size so filling is only ~1/2 inch tall in dish and evenly spread). Add mashed potatoes and spread evenly on top with spoon (this layer can be thicker). Sprinkle heavily with parmesan cheese. Cook at 350°F for 25 minutes. During final 2 minutes, set oven to broil and brown the cheesy top (watch carefully so no burning)\u003c/li\u003e\n\u003cli\u003eRemove from oven, slice and serve. It cools quickly enough\u003c/li\u003e\n\u003c/ol\u003e","title":"Veggie Shepherds Pie"},{"content":"Ingredients 1 large sweet potato, diced small\n1 onion, diced small\n1 zuchinni diced small\n2 bell pepper diced small\n4 carrots diced small\n1-2 jalapenos diced (and seeded optional)\n4 oz cream cheese\n1 tbsp or more chili powder\n1 tbsp or more cumin\n1 tbsp black pepper\nSalt to taste\nTouch of lime juice to taste\nFlour tortillas, street taco size\nOptional: cholula hot sauce, salsa, avocado diced small, cilantro\nInstructions In large skillet, add olive oil and cook sweet potato for a few minutes. Add rest of veggies in appropriate order. Cover to cook faster. (goal is to have them all done at same time). Note: add a smidge of water as you go so that veggies do not burn. It will evaporate off quick so just add a little at a time to mix between not burning and NOT having water logged veggies at the end. Once veggies are all cooked and tender, add seasonings (cook for another minute) and cream cheese. Once mixed, remove from heat and serve. Adjust salt and other seasonings as needed to taste. Serve on flour tortillas with optional toppings. ","permalink":"https://wheelerworldkitchen.com/posts/white-guy-veggie-tacos/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e1 large sweet potato, diced small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 onion, diced small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 zuchinni diced small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e2 bell pepper diced small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 carrots diced small\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1-2 jalapenos diced (and seeded optional)\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e4 oz cream cheese\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp or more chili powder\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp or more cumin\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003e1 tbsp black pepper\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eSalt to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eTouch of lime juice to taste\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eFlour tortillas, street taco size\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eOptional: cholula hot sauce, salsa, avocado diced small, cilantro\u003c/p\u003e","title":"White Guy Veggie Tacos"},{"content":"Ingredients 1 ripe avocado 1 cup cilantro leaves (loose, not packed) 1/3 cup sour cream 1 jalapeno (seeded) 2 garlic cloves 2 tbsp lime juice 1 tsp salt Instructions Food process all ingredients together Add to your favorite burritos, tacos, etc. Goes well when making chipotle bowls or burritos ","permalink":"https://wheelerworldkitchen.com/posts/zesty-avocado-cream-sauce/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 ripe avocado\u003c/li\u003e\n\u003cli\u003e1 cup cilantro leaves (loose, not packed)\u003c/li\u003e\n\u003cli\u003e1/3 cup sour cream\u003c/li\u003e\n\u003cli\u003e1 jalapeno (seeded)\u003c/li\u003e\n\u003cli\u003e2 garlic cloves\u003c/li\u003e\n\u003cli\u003e2 tbsp lime juice\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eFood process all ingredients together\u003c/li\u003e\n\u003cli\u003eAdd to your favorite burritos, tacos, etc. Goes well when making chipotle bowls or burritos\u003c/li\u003e\n\u003c/ol\u003e","title":"Zesty Avocado Cream Sauce for Mexican Dishes"},{"content":"Ingredients 1 can black beans (rinsed and drained very well) 1/2 small can chipotles in adobo sauce 3 large garlic cloves minced 1/2 tsp cumin 1/2 tsp chili powder 1 tsp salt 3 tbsp lime juice Can of HOT rotel tomatoes (drained very well and rinsed) Instructions With a smidge of olive oil, saute the garlic until fragrant. Add chipotles and adobo sauce (about half a small can). Saute a smidge longer Add rest of ingredients and bring to simmer. Simmer for 20 minutes Using an immersion blender (ideally) smooth the beans in the pot. (You can also remove and use a food processor but that is messy\u0026hellip; immersion blender is best here) Serve inside a burrito or with your favorite mexican dishes ","permalink":"https://wheelerworldkitchen.com/posts/zesty-beans-mexican/","summary":"\u003ch2 id=\"ingredients\"\u003eIngredients\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 can black beans (rinsed and drained very well)\u003c/li\u003e\n\u003cli\u003e1/2 small can chipotles in adobo sauce\u003c/li\u003e\n\u003cli\u003e3 large garlic cloves minced\u003c/li\u003e\n\u003cli\u003e1/2 tsp cumin\u003c/li\u003e\n\u003cli\u003e1/2 tsp chili powder\u003c/li\u003e\n\u003cli\u003e1 tsp salt\u003c/li\u003e\n\u003cli\u003e3 tbsp lime juice\u003c/li\u003e\n\u003cli\u003eCan of HOT rotel tomatoes (drained very well and rinsed)\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eWith a smidge of olive oil, saute the garlic until fragrant. Add chipotles and adobo sauce (about half a small can). Saute a smidge longer\u003c/li\u003e\n\u003cli\u003eAdd rest of ingredients and bring to simmer. Simmer for 20 minutes\u003c/li\u003e\n\u003cli\u003eUsing an immersion blender (ideally) smooth the beans in the pot. (You can also remove and use a food processor but that is messy\u0026hellip; immersion blender is best here)\u003c/li\u003e\n\u003cli\u003eServe inside a burrito or with your favorite mexican dishes\u003c/li\u003e\n\u003c/ol\u003e","title":"Zesty Beans for Mexican Dishes"},{"content":"Ingredients (sauce) Olive oil 1 lb spicy italian ground sausage 1 large onion diced 5 cloves garlic minced 4 cups chopped potatoes (relatively small or larger to preference) 4 cups stock (veggie or chicken) 1 tsp oregano Salt and pepper to taste 1/2 cup heavy cream 2-3 cups chopped (well) kale Optional: cooked bacon bits and saltines Instructions In instant pot, saute mode, brown the sausage and at least mostly cook. Add onion and garlic and saute for another couple minutes stirring enough that it does not burn. Add potatoes, stock and dry seasonings and stir together well. Close lid and pressure cook high heat and pressure for 10 minutes at said states. Press quick release when done and let de-steam before opening. Serve with optional saltines and bacon bits as toppings. ","permalink":"https://wheelerworldkitchen.com/posts/zuppa-toscana-instant-pot/","summary":"\u003ch2 id=\"ingredients-sauce\"\u003eIngredients (sauce)\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOlive oil\u003c/li\u003e\n\u003cli\u003e1 lb spicy italian ground sausage\u003c/li\u003e\n\u003cli\u003e1 large onion diced\u003c/li\u003e\n\u003cli\u003e5 cloves garlic minced\u003c/li\u003e\n\u003cli\u003e4 cups chopped potatoes (relatively small or larger to preference)\u003c/li\u003e\n\u003cli\u003e4 cups stock (veggie or chicken)\u003c/li\u003e\n\u003cli\u003e1 tsp oregano\u003c/li\u003e\n\u003cli\u003eSalt and pepper to taste\u003c/li\u003e\n\u003cli\u003e1/2 cup heavy cream\u003c/li\u003e\n\u003cli\u003e2-3 cups chopped (well) kale\u003c/li\u003e\n\u003cli\u003eOptional: cooked bacon bits and saltines\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch2 id=\"instructions\"\u003eInstructions\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003eIn instant pot, saute mode, brown the sausage and at least mostly cook.  Add onion and garlic and saute for another couple minutes stirring enough that it does not burn.\u003c/li\u003e\n\u003cli\u003eAdd potatoes, stock and dry seasonings and stir together well.\u003c/li\u003e\n\u003cli\u003eClose lid and pressure cook high heat and pressure for 10 minutes at said states.\u003c/li\u003e\n\u003cli\u003ePress quick release when done and let de-steam before opening.\u003c/li\u003e\n\u003cli\u003eServe with optional saltines and bacon bits as toppings.\u003c/li\u003e\n\u003c/ol\u003e","title":"Zuppa Toscana Instant Pot"},{"content":"Privacy Policy Last Updated: January 15, 2024\nWheeler World Kitchen (\u0026ldquo;we\u0026rdquo;, \u0026ldquo;our\u0026rdquo;, or \u0026ldquo;us\u0026rdquo;) operates wheelerworldkitchen.com. This page informs you of our policies regarding the collection, use, and disclosure of personal information when you use our website.\nInformation We Collect Google Analytics We use Google Analytics to analyze how visitors use our website. 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Google\u0026rsquo;s use of advertising cookies enables it and its partners to serve ads to you based on your visit to our site and/or other sites on the Internet.\nYou can opt-out of personalized advertising by:\nVisiting Google\u0026rsquo;s Ads Settings: https://www.google.com/settings/ads Visiting www.aboutads.info to opt out of third-party vendor cookies Cookies Cookies are small data files stored on your browser or device. We use cookies for:\nAnalytics: Understanding how visitors interact with our site Advertising (future): Displaying relevant ads through Google AdSense You can instruct your browser to refuse all cookies or to indicate when a cookie is being sent. However, if you do not accept cookies, you may not be able to use some portions of our website.\nTypes of Cookies We Use: Necessary Cookies: Essential for the website to function Analytics Cookies: Help us understand how visitors use our site (Google Analytics) Advertising Cookies (future): Used to display relevant ads (Google AdSense) Information Sharing We do not sell, trade, or otherwise transfer your personally identifiable information to outside parties. However, we use third-party services that may collect information:\nGoogle Analytics: For website analytics Google AdSense (future): For advertising GitHub Pages: For website hosting These third parties have their own privacy policies:\nGoogle Privacy Policy: https://policies.google.com/privacy GitHub Privacy Statement: https://docs.github.com/en/site-policy/privacy-policies/github-privacy-statement Your Data Rights Depending on your location, you may have certain rights regarding your personal information:\nAccess: Request a copy of the data we have about you Correction: Request correction of inaccurate data Deletion: Request deletion of your data Objection: Object to our processing of your data Opt-out: Opt out of cookies and tracking (see instructions above) Children\u0026rsquo;s Privacy Our website does not knowingly collect or target information from children under the age of 13. If you believe we have collected information from a child under 13, please contact us immediately.\nExternal Links Our website may contain links to external sites that are not operated by us. We have no control over and assume no responsibility for the content, privacy policies, or practices of any third-party sites or services.\nRecipe Content All recipes on this website are shared for personal use. We claim no copyright over traditional recipes or cooking techniques. Any images, text, or content created by us is our original work.\nChanges to This Privacy Policy We may update our Privacy Policy from time to time. We will notify you of any changes by posting the new Privacy Policy on this page and updating the \u0026ldquo;Last Updated\u0026rdquo; date at the top.\nGDPR Compliance (EU Visitors) If you are located in the European Economic Area (EEA), you have certain data protection rights:\nRight to access your personal data Right to correct inaccurate data Right to erase your data Right to restrict processing Right to data portability Right to object to processing Right to withdraw consent To exercise these rights, please contact us using the information below.\nCCPA Compliance (California Residents) If you are a California resident, you have the right to:\nKnow what personal information is collected Know whether personal information is sold or disclosed Opt-out of the sale of personal information Access your personal information Request deletion of your personal information Not be discriminated against for exercising your rights Contact Us If you have any questions about this Privacy Policy, please contact us:\nEmail: [Your email address]\nWebsite: https://wheelerworldkitchen.com/contact/\nThis privacy policy is provided for informational purposes and does not constitute legal advice. You may want to consult with a legal professional to ensure compliance with all applicable laws.\n","permalink":"https://wheelerworldkitchen.com/privacy/","summary":"\u003ch1 id=\"privacy-policy\"\u003ePrivacy Policy\u003c/h1\u003e\n\u003cp\u003e\u003cstrong\u003eLast Updated:\u003c/strong\u003e January 15, 2024\u003c/p\u003e\n\u003cp\u003eWheeler World Kitchen (\u0026ldquo;we\u0026rdquo;, \u0026ldquo;our\u0026rdquo;, or \u0026ldquo;us\u0026rdquo;) operates wheelerworldkitchen.com. This page informs you of our policies regarding the collection, use, and disclosure of personal information when you use our website.\u003c/p\u003e\n\u003ch2 id=\"information-we-collect\"\u003eInformation We Collect\u003c/h2\u003e\n\u003ch3 id=\"google-analytics\"\u003eGoogle Analytics\u003c/h3\u003e\n\u003cp\u003eWe use Google Analytics to analyze how visitors use our website. Google Analytics collects information such as:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eHow often users visit our site\u003c/li\u003e\n\u003cli\u003eWhat pages they visit\u003c/li\u003e\n\u003cli\u003eWhat other sites they used prior to coming to this site\u003c/li\u003e\n\u003cli\u003eBrowser type and version\u003c/li\u003e\n\u003cli\u003eDevice type (mobile, tablet, desktop)\u003c/li\u003e\n\u003cli\u003eGeographic location (country/city level)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eGoogle Analytics uses cookies to collect this information. The information generated by the cookie about your use of the website will be transmitted to and stored by Google on servers in the United States.\u003c/p\u003e","title":"Privacy Policy"},{"content":"Get In Touch Have a question, recipe idea, or feedback? I\u0026rsquo;d love to hear from you!\nContact Information Email: tbd@tbd.com Location: AZ, USA Let\u0026rsquo;s Connect Whether you have a recipe request, want to share your cooking success, or just want to say hello, feel free to reach out. I\u0026rsquo;m always excited to connect with fellow food enthusiasts and home cooks!\n","permalink":"https://wheelerworldkitchen.com/contact/","summary":"\u003ch2 id=\"get-in-touch\"\u003eGet In Touch\u003c/h2\u003e\n\u003cp\u003eHave a question, recipe idea, or feedback? I\u0026rsquo;d love to hear from you!\u003c/p\u003e\n\u003chr\u003e\n\u003ch3 id=\"contact-information\"\u003eContact Information\u003c/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cstrong\u003eEmail:\u003c/strong\u003e \u003ca href=\"mailto:tbd@tbd.com\"\u003etbd@tbd.com\u003c/a\u003e\u003c/li\u003e\n\u003cli\u003e\u003cstrong\u003eLocation:\u003c/strong\u003e AZ, USA\u003c/li\u003e\n\u003c/ul\u003e\n\u003chr\u003e\n\u003ch3 id=\"lets-connect\"\u003eLet\u0026rsquo;s Connect\u003c/h3\u003e\n\u003cp\u003eWhether you have a recipe request, want to share your cooking success, or just want to say hello, feel free to reach out. I\u0026rsquo;m always excited to connect with fellow food enthusiasts and home cooks!\u003c/p\u003e","title":"Contact"}]