If I have to cook...

1 bunch cilantro 8 tomatillos 2 green heirloom tomatoes 608 cloves garlic 1 jalapeno 3-4 limes juiced 1 med white onion Blend until semi-smooth and add salt to taste.  Can also add 1/2 avocado / extra lime juice

Mirepoix mix from TJ's (3 large carrots, whole white one) 2 cartons chicken stock 2 C shredded chicken 1.5C tomatillo salsa 1 lg can hominy 1 can black beans 1C fresh/frozen sweet corn Avocado and limes for garnish saute mirepoix in soup pan for 5 min. Add broth and bring to a boil. Turn the heat down to med and cook until all begins are soft (10 min). Add chicken, hominy, black beans and simmer for 20 min. Right before you serve stir in the sweet corn and tomatillo salsa. Garnish with sliced avocado and fresh lime. 

3 32 oz cartons of organic chicken stock 1 rotisserie chicken 6 stalks of celery 2 cups of chopped carrot 1 large white onion 1 Tbsp minced garlic 1/2 tsp dried thyme 1 Tbsp fresh ground black pepper (to taste) 1/3 C chopped fresh parsley 3 C egg noodles 1/2 C fresh lemon juice zest 1 lemon Herat soup pot on medium heat and add your onion, garlic, pepper and thyme. Cook for 3-5 min while stirring. Once the onions are soft add your chicken stock. ext add carrots and celery and bring to a boil. Once it starts to boil turn it down to low and simmer for 35-40 min. Next add chopped chicken, lemon juice, lemon zest. Cook on low for 15 min. 15 min before serving add noodles and parsley. Cook until noodles are soft. Add fresh parsley and pinch of lemon zest to top of each bowl.

Prep: 15 minutes Bake: 13 minutes Oven: 400 degrees Chill: 45 minutes Makes: 6 servings 1 3/4 C semisweet chocolate pieces 2 Tbsp whipping cream 3/4 C butter 3 eggs 3 egg yolks 1/3 C granulated sugar 1 1/2 tsp vanilla 1/3 C all-purpose flour 3 Tbsp unsweetened coca powder  Powdered sugar & raspberries (garnish 1. For filling, in a small heavy saucepan combine 3/4 C of the chocolate pieces and whipping cream. Cook and stir over low heat until chocolate melts. Remove from heat. Cool, stirring occasionally. Cover; chill about 45 minuets or until firm.  2. Meanwhile, in a medium heavy saucepan cook and stir the remaining 1 C chocolate pieces and the butter over low heat until melted. Remove from heat; cool.  3. Form filling into 6 equal-size balls, set aside. Lightly grease and flour 6 3/4 shuffle dishes or 6 6-oz custard cups. place dishes or cups in a 15x10x1 baking pan; set aside 4. In a missing bowl beat eggs, egg yolks, s...

Add into bowl of mixer: 2/3 C sugar 2/3 C oil 2 Tbsp salt Heat liquids in microwave until lukewarm and add to mixer bowl: 2 C water 2 C milk Add 1 1/2 Tbsp active dry yeast and let activate Mix in flour (9-10 C) until dough slightly comes away from bowl and is not super sticky. Let raise 15-20 minutes, roll out and cut into rolls. Let raise another 15-20 minutes. Cook @ 365 for 20 minutes. *They will seem undercooked if you eat them hot - they'll be finished properly after they cool. *Makes a LOT - half the recipe

From Sweetish.co I made these brownies while I was still able to spend some time with family for my sister's wedding and everyone loved them. The addition of the coffee extract and the sea salt are my doing just because I love salted ery'thing, and didn't use the highest quality chocolate ever, so I wanted to counteract the lack of richness I got from cheaper chocolate with some coffee flavor.  (Coffee adds a depth of richness and bitterness I adore.)  You most certainly don't need expensive chocolate for these, or coffee, but I might go as far to say that the extra sprinkle of flaky salt does add a bit of magic - it brings out the chocolate in the best way and makes these wildly addictive.  bakers notes:   Don't skip the part where you the pan with butter and parchment paper. AND use a plastic knife to cut these beauts, They will cut clean - it's MAGIC. I promise.  8 tablespoons / 1 stick / 113g unsalted butter,  cold 8 ounces / 226g bitterswe...

1 TB crushed red pepper flakes  1 TB garlic, minced  4 oz butter  1/2 cup brown sugar  1/2 cup lime juice 1/2 cup soy sauce  Melt butter in heavy saucepan. Add pepper flakes and garlic. Stir until garlic starts to "bloom" in smell. Add the brown sugar, and whisk to melt. Cook until bubbling on top. Add lime juice and soy sauce. Bring to a boil and reduce heat, and simmer 2 minutes.  Put some sauce on the salmon as you grill it in foil. Serve salmon on jasmine rice or sautéed spinach, then top with 1/4 cup of sauce per person.