6 new recipes to tempt you tastebuds

STIR-FRY SAUCE FOR VEGETABLES OR PROTEIN OF CHOICE

• 1/4 cup soy sauce

• 3/4 cup broth kind dependent on the protein you're using in your stir fry

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch

• 1 tablespoon sesame oil

• 1/2 teaspoon dried ginger or 1/2 teaspoon fresh grated ginger

• 1 tablespoon minced garlic

• 2 cups stir fried veggies onions, carrots, broccoli, peppers, etc.. see post above for ideas

• 1/2 pound protein of your choice chicken, beef, pork, seafood, etc..

1. In a small bowl measure and whisk together soy sauce, broth, brown sugar, cornstarch, sesame oil, ginger and garlic.

2. After you have stir fried your veggies and protein to your liking on high heat, pour sauce overtop your ingredients and stir. After about 1 minute, the sauce should thicken and coat all ingredients.

3. Serve hot with rice or can use as filling for lettuce wraps.

BAKED DENVER OMELET

• 2 tablespoons butter

• 1/2 onion, chopped

• 1/2 green bell pepper, chopped

• 1 cup chopped cooked ham

• 8 eggs

• 1/4 cup milk

• 1/2 cup shredded Cheddar cheese

• salt and ground black pepper to taste

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.

2. Melt butter in a large skillet over medium heat; cook and stir onion and bell pepper until softened, about 5 minutes. Stir in ham and continue cooking until heated through, 5 minutes more.

3. Beat eggs and milk in a large bowl. Stir in Cheddar cheese and ham mixture; season with salt and black pepper. Pour mixture into prepared baking dish.

4. Bake in preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.

SOUTHERN LIVING BROWNED BUTTER CHOC CHIP COOKIES

• ¾ cup (6 oz.) salted butter

• 1 cup packed light brown sugar

• ½ cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 ¼ cups (about 9 5/8 oz.) plus 2 Tbsp. all-purpose flour

• 1 teaspoon baking soda

• ¾ teaspoon table salt

• 1 (12-oz.) pkg. semisweet chocolate chips

• 1 cup chopped toasted pecans (optional)

• Step 1

Melt butter in a small heavy saucepan over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Immediately remove saucepan from heat, and pour butter into a small heatproof bowl. Cover and chill until butter is cool and begins to solidify, about 1 hour.

• Step 2

Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Add eggs and vanilla, beating until blended, about 30 seconds.

• Step 3

Stir together flour, baking soda, and salt in a small bowl; gradually add to browned butter mixture, beating on low speed, until just blended. Beat in chocolate chips and pecans until just combined.

• Step 4

Using a 2-tablespoon cookie scoop, scoop and drop cookies 2 inches apart on prepared baking sheets. Bake cookies in preheated oven in batches, 1 baking sheet at a time, until cookies are golden and set around the edges, 11 to 13 minutes per batch. Transfer cookies to wire racks; let cool completely, about 15 minutes.

TORTELLINI SOUP WITH ITALIAN SAUSAGE AND SPINACH

• 1 tablespoon oil

• 1 pound italian sausage, casings removed

• 1 onions, diced

• 2 cloves garlic, chopped

• 1 pinch red pepper flakes

• 6 cups chicken broth or chicken stock

• 1 (28 ounce) can diced tomatoes

• 2 tablespoons tomato paste (optional)

• 1 teaspoon oregano

• 1 pound cheese tortellini (gluten-free for gluten-free)

• 1/2 cup parmigiano reggiano (parmesan), grated

• 10 ounces spinach, coarsely chopped

• salt and pepper to taste

• 1/4 cup basil, chopped (optional)

1. Heat the oil in a large sauce pan over medium-high heat, add the sausage and onions and cook, breaking the sausage up with a spoon until the sausage is cooked through, about 6-10 minutes, before adding the garlic and red pepper flakes and cooking until fragrant about a minute.

2. Add the broth, tomatoes, tomato paste, oregano and tortellini, bring to a boil, reduce the heat and simmer until the tortellini is cooked, about 7-10 minutes.

3. Add the cheese and spinach and cook until the cheese has melted into the broth and the spinach has wilted, about a minute, before seasoning with salt and pepper to taste, mixing in the basil and removing from the heat.

VANILLA PUDDING

• 2 (20-oz) cans pineapple chunks, drained and juice reserved

• 1 (11-oz) can mandarin oranges, drained

• 1 (10-oz) jar maraschino cherries, drained and chopped

• 2 bananas, peeled and sliced

• 1½ cups blueberries

• 1 cup chopped strawberries

• 1 cup pecans chopped

• 1 (3.4-oz) box vanilla instant pudding

• 1 cup reserved pineapple juice

1. Combine all fruit in a large bowl.

2. Whisk together the vanilla pudding and reserved pineapple juice. Pour over fruit and mix well.

3. Cover and refrigerate until ready to serve. Stir fruit salad before serving.

If you make this ahead and refrigerate overnight, be sure and leave the fresh fruit out until ready to serve.

TORCHY'S TACO COPYCAT QUESO

This is my favorite Queso - a copycat recipe like Torchy's.

• 8 oz Velveeta cheese

• 4 oz Evaporated milk

• 2 oz Green Chiles, diced

• 1 tbsp Dried Minced Onion

• 1 tbsp Cilantro

• Hot Sauce

• Tortilla Chips

1. In a microwavable safe bowl, combine the Velveeta, milk, and chiles.

2. Microwave in 1-minute increments until smooth and creamy. Be sure to stir frequently.

3. Once creamy, remove from microwave and add in the onion.

4. Serve in a bowl garnished with cilantro and hot sauce and use tortilla chips to enjoy!!