1. Mix yogurt and mayonaisse.

2. Add in 2 oz of blue cheese. Mix and "mash" in the blue cheese.

3. Add the lemon juice, apple cider vinegar, pepper, salt and remaining blue cheese. Mix well. If too thick, add in water or milk a teaspoon at a time until you reach the desired consistency.

4. Refrigerate at least one hour before serving. Dressing will keep for 1 week in the fridge.

INSTANT POT INSTRUCTIONS

1. Combine 3/4 cup water and the bouillon cubes in a 1 cup glass measure. Stir until bouillon dissolves, set aside.

2. Place the butter in the innter pot of a 6 quart Instant Pot. Press Saute (Normal). When the butter melts, add the mushrooms and onion. Cook, stirring often, 3 minutes. Add the garlic; cook, stirring constantly, 30 seconds. Add the steak. Adjust heat to Saute (More); cook, stirring often, untl beef is browned. Stir in 1/2 cup of the bouillon mixture, 1/4 cup sherry and the pepper.

3. Lock the lid; turn pressure valve to "sealing". Pressure cook (High Pressure) for 12 minutes. Open the cooker using quick pressure release. Turn off the cooker.

4. Stir together the flour and the remaining 1/4 cup bouillion mixture in a small bowl until smooth; stir into the beef mixture. Press Saute (normal); bring to a boil. Cook 5 minutes or until thickened. Add the soup, stirring until blended. Turn off the cooker. Remove the pot from the cooker. Stir in the sour cream. Serve over hot cooked noodles or rice. Sprinkle with the parsley.

STOVE TOP DIRECTIONS

1. Combine 3/4 cup water and the bouillon cubes in a 1 cup glass measure. Stir until bouillon dissolves, set aside.

2. Place the butter in a skillet (I use cast iron) heated to medium high. When the butter melts, add the mushrooms and onion. Cook, stirring often, 3 minutes. Add the garlic; cook, stirring constantly, 30 seconds. Add the steak. Turn heat to high, cook, stirring often, untl beef is browned/seared well. Stir in 1/2 cup of the bouillon mixture, 1/4 cup sherry and the pepper. Turn heat down to low and let simmer about 7-10 minutes – depending on how you want your steak cooked.

3. Stir together the flour and the remaining 1/4 cup bouillion mixture in a small bowl until smooth; stir into the beef mixture. Turn heat up, bring to a boil. Cook 3 minutes or until thickened. Add the soup, stirring until blended. Turn off the Turn off the heat. Stir in the sour cream. Serve over hot cooked noodles or rice. Sprinkle with the parsley.

1. Heat butter in large skillet over medium heat.
2. Add beaten egg and onion juice and mix. Slowly add breadcrumbs starting with 1 Tablespoon. Add breadcrumbs until potato mixture is thick enough to form a ball about the size of a golf ball.
3. Smash ball to form a 2 inch in diameter pancake, and gently add to the hot oil.
4. Fry until golden brown, approximately 2-3 minutes. Do not move or flip until completely golden brown. You will see the crust forming around the edge of the pancake.

1. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, melt butter over medium heat.
3. Gradually whisk in half and half.
4. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes longer.
5. Add the ham, cheese, onions, broccoli, salt and pepper; cook, uncovered, until heated through.
6. Drain noodles; add to ham mixture. Toss to coat; heat through.

1. Remove lid from a 6 quart Instant Pot. Press Saute. Add the almonds to the pot; cook, stirring occasionally, 2 to 3 minutes or until lightly browned. Remove the almonds from the pot and set aside

2. Add the quinoa to the pot; cook 1 minute or until lightly bowned, stirring frequently. Stir in the 2 cups water, cherries, apples** and salt. Turn off the cooker

3. Lock the lid; turn pressure valuve to "sealing". Pressure cook on high pressure for 6 minutes. Allow to naturally pressure release. Remove lid and stir in the vanilla.

4. Combine almonds, sugar and cinnamon** – toss to coat. Divide quiona mixture among 4 bowls; top with apple mixture.

5. **the orginal recipe does not have you putting the apple in the pot to cook -due to my allergies, I need to cook it. The original recipe has you tossing the almond, apples, sugar and cinnamon and topping the quiona with that.

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.