1. In an oven proof skillet, heat 2 tsp oil.

2. Add onion, celery, carrot and garlic. Saute until veggies start to soften.

3. While veggies are cooking – mix up sourdough topping if using this option. Let sit.

4. Add corn

5. Over medium high heat, to this mixture, add 3 Tbsp butter, let melt

6. Sprinkle on flour, stir to combine about 1 minute

7. Season with salt and pepper to taste

8. Slowly add broth while stirring. Add milk. Stir and bring to a gentle boil until thickened.

9. Add chicken, stir

Topping – Option 1

1. In a bowl, mix sourdough starter, eggs, salt, basil, baking powder and 1 Tbsp melted butter.

2. Pour on top of chicken mixture.

3. Bake in a preheated 400 degree oven for 25 minutes or until golden.

4. Cut into 6 servings

Topping – Option 2

1. Separate biscuits and place on top of filling.

2. Bake at 375 for 17-20 minutes or until biscuits are golden

3. Cut into 6 servings

1. Preheat oven to 400F.
2. Lightly grease a 9×13 baking dish with cooking spray and set aside.
3. Set a large skillet over medium-high heat and add in diced bacon; cook until crispy.
4. Remove bacon from skillet and set aside. DON’T discard bacon fat.

5. Return skillet to heat

6. Pound chicken breasts to a 1/4-inch thickness and season with salt, pepper, garlic powder, and paprika.
7. Add chicken breasts to the hot oil – you may have to do this in batches if skillet isn’t big enough – and cook chicken breasts for 2 to 3 minutes, or until golden brown.

8. Flip over the chicken breasts and continue to cook for 3 more minutes.

9. Remove chicken breasts from skillet and arrange in previously prepared baking dish. Set aside.

10. In a small bowl combine cream cheese, garlic powder, onion powder, dill weed, and chives; mix until thoroughly combined. Taste for seasonings and adjust accordingly.

11. Top each chicken breast with 2 tablespoons of the cream cheese mixture. Spread to coat the surface of each chicken breast.
12. Take half of the bacon and add on top of the cream cheese.
13. Sprinkle shredded cheese over the chicken breasts.
14. Bake, uncovered, for 15 minutes, or until chicken is cooked through and cheese is melted and lightly browned.
15. Remove from oven.
16. Garnish with remaining bacon, fresh parsley, and scallions.
17. Serve.

1. In a slow cooker, place peaches in the bottom, then sprinkle on the brown sugar, then cinnamon, nutmeg and salt. Pour in 2 cups oatmeal, then 2 cups milk over the oats, then 2 cups water. DO NOT STIR!!!
2. Cook overnight for 8 hours on low (my quick oats were done in 7 hours).
3. Stir and serve

1. Heat the oil in a large skillet over medium-high heat. Season the chops with paprika, salt and pepper on both sides and sear in the hot pan for 3-5 minutes on each side depending on the thickness or until cooked to your liking. Remove chops from pan and set aside

2. Add garlic, onion, Italian seasoning and stir fry in pan juices until fragrant, about one minute

3. Add in the stock and allow to reduce a little

4. Reduce heat to low and add the half and half and bring the sauce to a gentle simmer. Adjust seasoning with salt and pepper

5. Add the spinach leaves and allow to wilt in the sauce and stir in the parmesan cheese. Allow sauce to simmer for a minute or two until cheese melts.

6. Transfer pork chops back into the pan to reheat; sprinkle with the parsley and spoon the sauce over each chop.

1. Melt the butter in a soup pot. Add the onions and wilt over medium low heat, covered, for 20 minutes, stirring occasionally.

2. Sprinkle the Monkfruit over the onions, toss, and cook, uncovered, until caramelized, 10 minutes. Sprinkle with salt and pepper

3. Add 3 cups of the stock and simmer, uncovered over medium heat for 15 minutes. Then add the remaining 3 cups of stock and the wine; cook until the broth is rich in taste, another 30-40 minutes

4. Preheat the broiler, or the oven to 350

5. Divide the soup among four ovenproof bowls. Top each with a slice of toasted French bread (I like to tear mine in bite size pieces) and sprinkle the cheese evenly on top. Place under the broiler until the cheese melts or back until the cheese melts and the soup is bubbly.

1. Preheat oven to 375.

2. Place chicken pieces in a 9×13 baking dish that has been sprayed with non stick spray

3. Sprinkle taco seasoning over chicken.

4. Spread salsa on top of chicken

5. Sprinkle cheese over salsa

6. Bake for 30 minutes at 350 or until chicken reaches 165 degrees.

7. NOTE: I use homemade taco seasoning, but you can use anything you like

   Taco Seasoning:

   3-4 Tbsp Ground Cumin

   3 Tbsp kosher salt

   2 Tbsp garlic powder

   2 Tbsp ground black pepper

   2 Tbsp SMOKED paprika

   INSTRUCTIONS 

   Mix all ingredients.

   Place in an airtight container

   Use about 3 Tbsp per 1 pound of meat

1. Preheat oven to 350 degrees F.
2. Grease an 8×8 baking dish
3. Mix first 5 dry ingredients in large bowl
4. Make 3 depressions in dry ingredients – two small, one larger.
5. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
6. Pour into prepared pan
7. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.
8. Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

1. In the bowl of a stand mixer with the dough hook attached, combine the yeast, 1 tsp of sugar and about 1/2 of the water. Let sit for 5-10 minutes if using instant yeast and 15 minutes if using active dry yeast.

2. Add remaining water, remaining sugar, salt, and 4 cups of flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. If dough is sticky, add more flour a tablespoon at a time. I usually use an extra 1/4 cu

3. Continue to knead 6 to 9 minutes. Stopping to scrap down about 1/2 way through. Continue to knead for the remaining time until the dough pulls away from the sides of the bowl and is soft and smooth*****see note below

4. Transfer the dough to a lightly greased large bowl and turn to coat. Cover with a towel and place in a warm place to rise for 45 minutes or until doubled.

5. Lightly flour your work surface. Divide dough in half and working with one half at a time, pat down into a 12 x 8 inch rectangle. Use your fingers to press out any air bubbles

6. Starting at the short end, Roll up into a tight log and pinch the seams to seal. Tuck ends under. Place in a greased 8×4 inch loaf pan. Repeat with other piece. If using a larger pan, do not divide dough.

7. Cover with plastic wrap sprayed with non stick spray. Put in a warm place and let rise again for 45 minutes or until doubled in size

8. Preheat oven to 390°. Carefully and gently remove plastic wrap. Bake for 25-30 minutes.

9. Invert bread on a cooling rack and brush tops with melted butter. Let cook, slice each loaf into 14 slices.

10. ***NOTE: if you do not have a stand mixer, you can knead in the bowl for 10 minutes.

1. If using a cast iron skillet or griddle, begin heating it while you are mixing batter – it should be hot enough to produce a sizzle

2. In a medium bowl, mix the starter, egg, applesauce, monkfruit and salt in a glass bowl.

3. Add the baking soda last – it should foam up!

4. Put oil in hot skillet and let that heat up.

5. Once it is heated, start scooping batter in. Turn the stove down so the inside of the pancakes cook and the outside does not get too brown.

6. Once the top is nice and bubbly, turn the stove down a bit more and flip. Flip only once. Let cook another 30 seconds to 1 minute.

1. Preheat oven to 350. Spray an 8×11 dish with non stick spray

2. Combine milk, eggs and vanilla in a large bowl.

3. Add oats, monkfruit, cinnamon (to taste) and salt. Mix well.

4. Pour into baking dish, spreading out

5. Bake 40-45 minutes or until center is jiggly but not runny. Edges should be light brown and pull away slightly from the sides of dish.

6. Remove from oven. Sprinkle brown sugar on top. Return to the oven and bake until sugar is melted.

7. Turn oven to broil and heat until sugar bubbles slightly (about 1-2 minutes). Allow to cool slightly.