1. Place milk, cream cheese, flour, and salt in a blender and blend until smooth. In a skillet, melt butter on med-high heat and add garlic. Let the garlic sauté for about 30 seconds, you don’t want to burn it.
2. Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should begin to thicken
3. When it’s nice and thick remove the pan from the heat. Add the cheese, stir, and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing. Season with additional salt if needed.
4. Meanwhile, cook pasta according to package directions. Drain.
5. Add pasta, chicken and broccoli to sauce. Stir to combine and heat through.

1. Heat a large pot over MED-LOW heat, then add bacon pieces and cook until crispy. Remove with a slotted spoon (or tongs) to a paper towel lined plate, reserving drippings in the pot.
2. Increase heat to MED, then add onion, celery and leeks and sauté about 3-4 minutes, until soft. Add flour and stir to coat vegetables. Cook 1 minute, stirring often.
3. Add diced potatoes, chicken broth, clam juice, thyme, salt, pepper, bay leaves, and tabasco sauce. Stir well, then bring to a boil.
4. Once boiling, reduce heat and cover, simmering about 15 minutes or so, until potatoes are fork tender.
5. Add canned clams, and pour in half and half stirring well to combine.
6. Cook over MED heat, stirring often, about 5 minutes, or until heated through and thickened to desired consistency.
7. Taste, then add salt and pepper if needed. Serve topped with cooked bacon, oyster crackers, sliced green onions and enjoy!

1. Prep your bacon and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
2. Meanwhile, prep your onion, celery, and potatoes.
3. Once the bacon is crispy, take it out of the pot and remove to a paper towel lined plate. Leave about 2 tablespoons of the bacon fat in the pot.
4. Add the onion, celery, and carrots to the pot and sauté for 5 minutes.
5. Stir in the garlic and cook for 30 seconds.
6. Stir in the flour and cook for about a minute, stirring nearly constantly.
7. Add in the chicken broth and give it a good stir to ensure the flour has dissolved and the brown bits are scraped up from the bottom of the pot.
8. Add in the corn, potatoes, Italian seasoning, cayenne pepper, and the bacon . Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a rapid simmer so it’s gently boiling. Cover the pot so the lid is slightly ajar.
9. Cook until the potatoes are tender (about 15-20 minutes). Stir every so often.
10. Turn soup down to a gentle simmer and add the half and half. Let cook for 10 minutes.
11. If you want your soup thicker, make a slurry of 1 Tbsp cornstarch or arrowroot powder and 2 Tbsp of water, milk or broth and add to soup. Let cook 5 minutes
12. The soup will thicken up more the longer you cook it.
13. Season the soup with salt & pepper as needed.

1. Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4″ thickness. Repeat for all the pieces of chicken.
2. Melt 1/2 tablespoon of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside.
3. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there’s an even coat.

4. In the same skillet you cooked the mushrooms in, melt 1/2 tablespoon of the remaining butter. Add two pieces of chicken, and up the heat to medium high. Let the chicken cook until nicely browned on one side, flip and repeat. Transfer the browned breasts to a waiting plate.

5. Add another 1/2 tablespoon of butter to the skillet, and brown another two breasts. Repeat the steps until all the chicken is browned, and all transferred to the waiting plate.
6. Stir the broth and wine into the drippings in the skillet, whisking to deglaze the pan and get up all those yummy browned bits. Season with salt & pepper. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes, or until thickened slightly.
7. In a small bowl, whisk together the corn starch and water to make a slurry. Whisk this into the skillet sauce, and let it simmer another 1-2 minutes- until nicely thickened. Remove the skillet from heat, and set aside.
8. Transfer the chicken breasts to a lightly greased 9×13 baking dish, overlapping a bit if necessary to fit them all. Spread the sauteed mushrooms evenly out over top.
9. Pour the sauce evenly out over top of the chicken. Then sprinkle the cheeses evenly out over top, followed by the sliced green onions.
10. Bake the prepared chicken at 450 degrees for 15-20 minutes, or until the cheese is melted and slightly golden brown. Remove the dish from the oven, and serve immediately.

1. Preheat the oven to 300 degrees. Line a large baking tray with a silicone baking mat or parchment. Set aside.
2. Add the oats, brown sugar, salt, cinnamon, dried fruit and nuts to a large mixing bowl. Gently toss to combine. Set aside.
3. Place the coconut oil and maple syrup in a small saucepan. Heat for about one minute, or until the oil has combined. Gently whisk the vanilla in with a fork.
4. Pour the liquid over your oat mixture. Gently toss to combine.
5. Whisk the egg white until foamy/soft set. Drizzle over the mixture and give it one last toss to coat.
6. Turn the granola onto your prepared pan. Spread into an even layer.
7. Bake 30 minutes, stirring once halfway through. Allow to cool completely before packaging.
8. NOTES
9. Homemade granola, if stored properly, can be kept for up to six months. Keep in an airtight container in a cool dry place. I like to use mason jars.

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.