1. Divide rice among 4 bowls

2. Add the milk, cream, sugar and salt to a saucepan.

3. Cook over medium high heat, stirring constantly, 2 minutes or until thoroughly heated.

4. Remove from heat, stir in vanilla.

5. Top rice evenly with cream mixture. Sprinkle with berries and lemon zest

1. Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.
2. Use a metal spatula to get underneath each one and flip them over. Don’t worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer to the waiting plate. Cover lightly with foil to keep warm.
3. Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base, whisk to combine, and cook for about 2 minutes.
4. In a small cup, whisk the cornstarch, and paprika into the half and half until smooth. Add the cream into the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with parsley, and serve. Enjoy!

1. Whisk together all ingredients except chicken.
2. Pour over chicken.
3. Place chicken in the refrigerator and marinate for 1 hour up to overnight.
4. Remove chicken from marinade and grill until the internal temperature reaches 165ºF.

1. In the bowl of your stand mixer, add starter and sugar.

2. Add milk, water, and butter to a bowl. Microwave about a minute, until butter is just melted. Let cool for 5 minutes, you don’t want it to be too hot. The temp should be 110-115F

3. Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.
4. Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.
5. Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.

6. Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour. Using a 3 inch cookie cutter or jar cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.

7. Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It’s the puffiness you’re going for.

8. Heat griddle or cast iron skillet to medium low. They’ll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F. You may have to adjust the heat during cooking. Keep an eye on them!

9. Remove to a wire rack to cool. Using a fork, "cut" them in half – a knife will smash all the nooks and crannies! Toast and enjoy or freeze for later use. They do not keep long in the pantry as there are no preservatives in them.

1. To oatmeal, add peanut butter and stir in. Top with walnuts and banana slices.

Tomato Herb Butter

1. In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
2. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
3. Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.

COD

1. Preheat the oven to 400 degrees F.

2. Drizzle the bottom of a casserole dish lightly with non stick spray. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.

3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Brush the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.

4. Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
5. Garnish with fresh chopped herbs, if desired, and serve immediately.

1. Cut chicken into 6 bite size pieces

2. Cut each bacon strip into 3 pieces

3. Season chicken with seasoning of choice

4. Wrap a piece of the cut bacon around each piece of chicken

5. AirFryer – cook at 360 for 10-12 minutes or until cooked through

   Oven – bake at 375 for 15-20 minutes or until cooked through

1. Preheat oven to 400°F.
2. Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened. Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
3. Combine cooled mushrooms with cream cheese, mozzarella cheese and salt & pepper to taste.
4. Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.

5. Place chicken breasts on a parchment-lined pan, sprinkle with salt & pepper to taste, and bake 30-35 minutes (165°F).

1. Preheat oven to 350°

2. In a large bowl, mash banana.

3. Stir in sugar, applesauce, milk and eggs until well combined.

4. Add in flour, baking soda, salt and cinnamon. Stir luntil combined and all flour is incorporated

5. Fold in 1/2 of the chocolate chips

6. Pour mixture into a 9×13 pan that has been sprayed with non stick spray

7. Sprinkle remaining chips over batter

8. Bake 24-28 minutes. Checking after 20. Cake is done when a toothpick inserted in the center comes out clean.

9. Cool completely and cut into 15 squares.

1. Preheat the Oven – Set the rack to the middle position and the temperature to 400ºF (204ºC).
2. Prepare the Bread – Line a sheet pan with parchment paper. Place bread slices on the pan and use the back of a spoon to indent each slice’s center.
3. Make the Custard Filling – In a medium bowl, whisk together the Greek yogurt, egg, sugar, cinnamon, and nutmeg until smooth.
4. Fill the Bread – Add about 2 tablespoons of the custard into the center of each piece of bread. The filling amount will vary depending on the size of the slice.
5. Bake – Cook until the custard is set and slightly wiggly on top, about 12 to 14 minutes. The custard should reach 170 to 175ºF