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Chicken Enchilada Soup by Dominic

Ingredients: 1x roasted chicken, shredded 48-64 oz chicken broth (more for a more soup consistency, less for more of a stew consistency) 1x 14 oz can of diced tomatoes 1/2 large yellow onion, diced 2 garlic cloves, minced 2 teaspoons ancho chile powder 2 teaspoons paprika 2 teaspoons cumin 2 teaspoons oregano 1/2 bunch cilantro (or 1 whole bunch if none reserved for garnish) 1/2 lb pepperjack cheese, shredded 1x 28 oz can enchilada sauce 1x 16 oz can navy beans 2x ears of corn, decobbed 1/2 red bell pepper, diced salt and pepper, to taste Optional Ingredients: 4x Jalapenos, diced Cayenne Pepper, to taste Garnish Ingredients: tortilla chips lime wedges cilantro Directions: -in a lightly oiled pot, sautee the onions and garlic cloves until lightly browned. -add in the rest of the vegetables except oregano and cilantro and stir until the vegetables begin to soften -add in broth, beans, and spices and bring to a simmer -once simmering, add in enchilada sauce, chicken, and the oregano and c...
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Lavender Honey Cookies by Sophia

INGREDIENTS For the Lavender Sugar 1 cup granulated sugar 200 g 4 tsp English lavender buds fresh or dried For the Lavender Cookies ⅔ cup melted butter 150 g 1 cup granulated lavender sugar* 200 g ¼ cup honey 75 g 1 egg large 1 tsp vanilla extract 2 cups flour 300 g 2 tsp baking soda bicarbonate of soda ½ tsp salt For finishing the Lavender Cookies coarse-grained sugar for rolling 2 T English lavender buds fresh or dried INSTRUCTIONS 1. Make the Lavender Sugar Mix the granulated sugar with the lavender buds and place them in a sealed jar. Leave for at least a week, and sift the lavender buds out before using the sugar in this recipe. The amounts given are to make enough lavender sugar for this recipe but feel free to make more as it stores well. Also, if you don't have time to make lavender sugar, you can make this recipe using plain granulated sugar*. 2. Make the Cookie Dough Beat the melted butter, honey, and lavender sugar until smooth. Next, beat in the egg and vanilla. Mix in ...
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Avocado Toast by Giana

Heat some olive oil in a pan on medium heat and add chopped onion and cook until translucent. Add chopped garlic and kale and saute. Add other vegetables you wish to add; I like adding mushrooms or chopped tomatoes, for example.  While the kale is sauteing, bring a pot of water with a splash of vinegar in it to a simmer and stir until there's a whirlpool. Crack an egg into a ramekin and drop into the center of the whirlpool and allow to poach for 5 minutes or until yolk is desired runnyness.  Make a piece of sourdough toast and spread avocado on the toast, layer on the sauteed kale and vegetables and poached egg, and top with Trader Joe's Everything But the Bagel seasoning or any other seasonings you like.
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Baked French Toast by Tiffany

Ingredients: 1C packed dark brown sugar 2 T dark corn syrup chopped pecans/walnuts to sprinkle over bottom of pan ½ loaf French bread, cut in " slices (about 7 slices/9 X 13 pan) ½ C butter 5 eggs 1 1/2 C milk 1 t vanilla extract It cinnamon ½ t nutmeg In a medium saucepan, over medium-low heat, mix and melt brown sugar, butter, and corn syrup. Meanwhile, spray a 9 X 13 baking dish with nonstick vegetable oil. Pour the butter and sugar mixture into the dish. Sprinkle with chopped nuts. In a blender, mix eggs, milk, vanilla, cinnamon and nutmeg. Arrange bread slices in baking dish and pour egg mixture over bread slices, not missing any areas, and using all of the mixture. The extra will be absorbed by the bread slices. Cover the baking dish and refrigerate over night. The next morning, preheat to 350. Uncover baking dish and bake for 30 minutes, or until bread is not soggy in the middle. Serve directly from the baking dish.
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Authentic Mexican Pozole by Donald

The recipe I use is below, and I make a few modifications: I go heavy on the meat and hominy, usually between 2 and 3lb of pork and 6 to 8 cups of hominy. I don't include the ancho chiles, but I use ancho chile powder instead of California chile powder in the regular ingredient mix. It gives similar flavor without quite so much heat. I always include the diced green chilies but usually don't include the jalapenos because that makes it too spicy for most people in our family.  I make sure to get pork shoulder still on the bone. They also sell it boneless, but the flavor isn't quite as good in my experience. The only problem with having it on the bone is that it's really tricky to carve all the meat bites out and get rid of all the fat surrounding it after you have made the broth - it's super time consuming. The recipe says to simmer for an hour, but the longer it simmers the better the flavors mix together, so I usually let it go longer than that. That's why this...
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