1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1/2 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce
4. heat, cover and simmer 10-12 minutes or until potatoes are tender.
5. In small skillet melt remaining butter (1 1/2 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
6. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

1. Preheat the oven to 425F.
2. In a large bowl, whisk the eggs well. Add in the sourdough discard, milk, maple syrup, salt, and vanilla. Whisk well to combine, or use a hand mixer on medium speed until completely smooth.
3. Add the butter to a 9X13 glass baking dish and place it in the oven.
4. Once the butter has melted, pull the baking dish out of the oven.
5. Swirl the butter around the baking dish and pour in the sourdough batter.
6. Sprinkle the surface evenly with the wild blueberries, then the cubed cream cheese.
7. Bake in the preheated oven for 20-22 minutes.
8. Remove from the oven and serve with maple syrup.

1. Preheat oven to 350 degrees Fahrenheit. Spray a large baking sheet with cooking spray.
2. Place the potatoes on the baking sheet. Drizzle with 1/2 tablespoon of olive oil. Use your hands to mix the potatoes around in the oil until they are all completely covered. Push the potatoes to one side of the baking sheet.
3. In a shallow dish or plate, add the parmesan, panko, garlic powder, and black pepper. Stir to combine.
4. Place the pork chops on the open side of the baking sheet. Spray the top of the pork chops with olive oil spray. Spoon half of the parmesan mixture evenly over the pork chops. Lightly press the parmesan mixture down onto the pork chops making a crust. Bake for 25 minutes.
5. Snap the tough woody ends off of the asparagus spears (they will naturally snap where the woody end ends)
6. Use a spatula to give the potatoes a stir and to make room on the baking sheet for the asparagus.
7. Add the asparagus spears to the open area of the baking sheet. Drizzle the asparagus with 1/2 tablespoon of olive oil. Use a brush to ensure the asparagus is well coated in oil. Sprinkle the remaining parmesan mixture evenly over the potatoes and asparagus. Cook for 20 minutes.

1. Slice each chicken breast into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. You can skip the slicing and just pound them if using small breasts

2. Sprinkle each side of the chicken with Italian seasoning and salt/pepper.
3. Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 2-3 pieces of chicken.
4. Remove excess oil from the pot and wipe away any black spots, a little bit of brown leftover is fine, it will add more flavor.
5. Add the remaining ingredients to the skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top.
6. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce, about 10 minutes.
7. Serve with baked or mashed potatoes and spoon the sauce over each potatoes

Slow Cooker Instructions

1. Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, and chicken broth into your slow cooker.
2. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
3. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
4. When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker.
5. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
6. Add the creamy mixture into the slow cooker. Stir to combine. Add additional broth to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.

Stove Top Instructions

1. Cook rice according to instructions on package.
2. While rice is cooking, spray non stick spray in a Dutch oven or large pot. Once hot add onion, carrots and celery and saute for 5-6 minutes, stirring occasionally. Add garlic and saute for 1 minute longer.
3. Add thyme, rosemary, salt and bay leaves and mix until veggies are coated.
4. Add chicken broth and chicken into the pot. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.
5. Add shredded chicken and cooked rice into pot.
6. In a separate saucepan melt 2 Tbsp of butter or oil. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
7. Add the creamy mixture into the pot. Stir to combine. Add additional broth to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.

1. Press the Saute button on the Instant Pot. Wait until the front of the Instant Pot says “Hot,” then add oil. When oil is hot, add the chicken breast cubes and chopped onion. Cook until the chicken is mostly white instead of pink and the onion is softened, about 3 – 4 minutes.

2. Then add minced garlic and cook for about a minute.

3. Add the chicken broth and Worcestershire sauce. Deglaze the pan by scraping the bottom of the pot with a spatula to remove any food particles to prevent them from scorching.
4. Add the uncooked white rice, and salt, pepper, and ranch seasoning mix. Do not stir.
5. Press cancel to stop the sauté function. Secure the lid. Move the pressure valve to the sealing position. Press the pressure cook button or manual cook button, select high pressure, and adjust the time to pressure cook for 5 minutes. (It will take about 8 – 10 minutes for the Instant Pot to come up to pressure before the pressure cooking starts.)
6. While the Chicken and Rice are cooking, in a small bowl, stir together the milk and flour to make a slurry. Set aside until after the chicken and rice have finished pressure cooking.
7. While the chicken and rice are cooking, run hot water over the frozen broccoli to thaw. Drain the broccoli.
8. After the Instant Pot has finished the pressure cooking cycle, let it release pressure naturally for 10 minutes and then, move the pressure valve to the venting position, to do a quick release of pressure. Wait for the pin to drop. Then carefully, remove the lid.
9. Immediately pour the milk and flour slurry into the chicken and rice mixture and stir.
10. Add the thawed broccoli to the chicken and rice.
11. Add the shredded cheese to the Broccoli Cheese Chicken And Rice Casserole.
12. Stir everything together until it is well combined and the broccoli and cheese have been evenly distributed throughout the chicken and rice mixture.

1. Slice Pork tenderloin into several medallions, about 1-inch thick.
2. On a large plate or use a zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika, and salt/pepper.

3. Dredge Pork medallions in seasoned flour and sear them in 1/2 tbsp olive oil on Medium-High heat until golden brown. Set aside to a warm place.

4. Reduce heat to medium, add a tablespoon of butter and remaining olive oil.

5. Add sliced onion and mushrooms to the pan.
6. Sauté until mushrooms are browned and onions caramelized.
7. Add garlic and cook for a minute.
8. Add 2 tablespoons of flour or corn starch and mix well.
9. Add Marsala or white wine and chicken broth, ­ scraping up all the bits in the bottom of the pan.
10. Stir in 1/2 cup sour cream
11. Return cooked pork to the pan and simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve).
12. Adjust salt and pepper, to taste.
13. Cook your favorite pasta according to the directions on the package. Add to the pan and mix with creamy mushroom sauce.
14. Garnish with chives or fresh parsley.

1. Preheat oven to 350 degrees, spray a 9-inch pie pan with non-stick cooking spray. Set aside.
2. In a large mixing bowl, beat together the eggs and milk. Add in the salt and pepper, then stir in the finely diced potatoes. Stir in half of the crumbled bacon and then add the rest of the crumbled bacon on top.
3. Bake for 20-25 minutes, or even it the center is cooked thoroughly.

Cake

1. Make marble cake mix according to package directions. Use a 9×13 pan.

2. In a large bowl, mix together ricotta, eggs, sugar and vanilla.

3. Pour cheese mixture evenly over cake mix batter.

4. Bake at 350 for 1 hour or until it tests done with a tooth pick.

5. Cool COMPLETELY.

Frosting

1. Mix pudding and milk together in a small bowl until thick and smooth

2. Fold in whipped cream.

3. Frost cake

4. Store in refrigerator

1. Add olive oil to a large skillet and preheat over medium-high heat.

2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.

4. Pour chicken broth into hot skillet.

5. Whisk in the half and half, mustard and tarragon or oregano. Cook and stir for about 2 minutes.

6. Pour sauce over chicken and serve.