It Inspired Me

This is another awesome recipe from chef Dawn.  It's delicious. 1 box frozen spinach, defrosted in the microwave 1 1/3 pound (1 package) ground turkey breast 1 medium onion, finely chopped, divided 3 cloves garlic, chopped 1 large egg 1 3/4 cups milk, divided 3/4 cup bread crumbs, 3 handfuls 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle 1/2 teaspoon freshly grated nutmeg, eyeball it 1/4 cup parsley leaves, chopped Directions Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix wel...

4 eggs 1 cup milk 1/2 cup warm water 3 tablespoons white sugar 1 cup all-purpose flour 1/2 teaspoon salt 1/2 cup butter, melted 1 tablespoon butter, melted, or as needed Blend eggs, milk, warm water, white sugar, flour, and salt together in a large mixing bowl with an electric mixer until well combined into a smooth batter.  Stream the melted butter into the batter while continuing to beat.  Heat a skillet or crepe pan over medium heat. Coat the cooking surface with a thin layer of butter.  Pour a thin layer of batter onto the prepared cooking surface; swirl the pan to assure even coverage.  Cook the crepe until browned on the bottom, 1 to 2 minutes; flip the crepe and continue cooking until the other side is browned. Serve immediately.

This is a great sauce for cubed chicken breasts.  Mix together or keep sauce on the side. 4 large boneless skinless chicken breasts, diced (about 2 lbs.) 1/4 cup soy sauce 1/4 cup water + 3 tablespoons water, divided 2 tablespoons brown sugar 1 tablespoon rice wine vinegar 1 teaspoon sesame oil 1/4 teaspoon chili garlic sauce 1/2 cup orange marmalade 3 tablespoons cornstarch 2 green onions, chopped, optional red pepper flakes, optional Directions Add chicken, soy sauce, 1/4 cup water, brown sugar, rice wine vinegar, sesame oil, and chili garlic sauce to the pressure cooking pot and stir to combine. Pressure cook on high pressure for 3 minutes. When timer beeps, turn pressure cooker off and do a quick pressure release. Add marmalade to the pot and stir to combine. In a small bowl, dissolve cornstarch in 3 tablespoons water and add to the pot. Select Saute and simmer until sauce is thick and syrupy. Serve topped with green onions and red pepper flakes if desired ...

8 ounces of hot (not boiling) water 6-8 oz milk 2 tablespoons cocoa powder 1 teaspoon maca powder (optional) ½ teaspoon turmeric powder (optional) ½ teaspoon cinnamon powder (optional) 1 tablespoon coconut oil 1 tablespoon honey Mix all in blender and enjoy.

INGREDIENTS 1 tablespoon olive oil 2 pounds turkey meat 2 cups coarsely chopped onions 2 tablespoons chopped garlic 1 large sweet red pepper, cored, deveined and coarsely chopped 1 cup chopped celery 1 jalapeno pepper, cored, deveined and finely chopped  1 tablespoon, dried 2 bay leaves 3 tablespoons chili powder 2 teaspoons ground cumin 3 cups canned diced tomatoes 2 cups chicken broth, fresh or canned Salt and freshly ground pepper to taste 2 15-ounce cans of red kidney beans, drained 2 cups shredded cheddar cheese 1 cup sour cream (optional) Sliced lime for garnish (optional) Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps. Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes. Add the tomatoes, chicken broth, salt and pepper. ...

1/2 c butter 1/2 c flour 1 onion, medium sized, diced 3 celery ribs, diced 1 lb fresh broccoli 6 c water 4 chicken bouillon cubes 1/4 t nutmeg 1/4 t white pepper 1 c half and half, warmed salt, to taste Melt butter in 3 quart pot.  Add onions and celery.  Cook for 5 minutes.  Mix in flour.  Add boiling water.  aadd broccoli, chicken bouillon cubes, nutmeg, white pepper and salt.  cook for 30 minutes.  add warm half and half to soup.  if smooth consistency is desired, cool soup.  process in blender.  reheat and add cream.  Process in blender.  Reheat and add cream. 

4 T olive oil 3 celery ribs, chopped 1 onion, large 2 carrots, chopped 8 tomatoes, chopped 3 garlic cloes 6 oz can tomato paste 3 c water 4 chicken bouillon cubes 1/4 t marjoram 1/4 t thyme 1/4 t oregano 1/2 t basil 2 bay leaves 1/4 t white pepper 1 1/2 c half and half salt, to taste in 5 quart pot, place olive oil, garlic, onion, celery and carrots.  Sauté over medium heat for 5 minutes.  add tomato paste and tomatoes.  add water, bouillon cubes, marjoram, oregano, thyme, basil, bay leaves, and white pepper.  cover and cook for 45 minutes.  Let cool.  Puree in blender and strain.  do not blend hot.  reheat tomato soup and add warm half and half.