Ingredients

• 1 cup Yellow mustard seeds
• 1 cup Rice wine vinegar
• 3/4 cup Water
• 3/4 cup Mirin (substitute 3/4 cup sake + 1/8 cup sugar)
• 1/2 cup Sugar
• 1 tbsp Salt, kosher

Instructions

1. Combine all ingredients together in a small sauce pan and bring to a very gentle simmer over low heat.
2. Cook until the seeds are plump and tender (about 45 minutes). If too much liquid has evaporated add just enough water to cover the seeds.
3. Cool and store covered in the refrigerator.

Ingredients

• 3 cups cooked turkey or chicken (mix of dark and white meat), cut up
• 3 pieces of uncooked bacon
• 1 medium onion, diced (reserve 2 tbs of this for garnish)
• 4 cloves garlic, minced (or 1 roasted garlic)
• 2 cans (4 oz) green chilies, chopped
• 2 cans (15 oz) Great Northern white beans, rinsed
• 8 cups chicken or vegetable broth
• 1 whole jalapeño, chopped
• 1-1/2 tablespoons ground cumin
• 1 bay leaf
• Pinch cinnamon
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne
• Salt, to taste
• White pepper, to taste
• 1 cup whole milk
• 2 tablespoons masa (corn flour) or cornmeal
• 1 cup grated monterey jack, divided
• 1/2 cup sour cream, garnish
• 1/2 cup cilantro, chopped, garnish
• Avocado slices, garnish (optional)
• Pico de gallo, garnish (optional)
• Corn tortillas, warmed, to serve along side chili

Instructions

1. In a dutch oven over medium heat, cook bacon until crispy but not burnt. Remove bacon, chop and set aside. Leave bacon oil in dutch oven and over medium heat add onions and garlic (squeeze in roasted garlic if using), saute for 8-12 minutes until softened. Add chopped green chilies, beans, and jalapenos. Pour chicken broth into the pan. Season with salt, pepper, cumin, bay leaf and a pinch of cinnamon. Bring to a boil. Place lid on pot and reduce heat to low.
2. Cook for 30 minutes. Halfway through the cooking process, add 3 cups of cooked chicken, and cook for another 20 minutes.
3. Mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika. Remove bay leaf.
4. Add 1/2 cup monterey jack cheese to the pot and stir to melt.
5. Serve chili in a bowl. Garnish with bacon bits, cilantro, sour cream, 1/2 cup mj cheese, pico de gallo and avocado. Roll up warm corn tortillas and serve on the side of the bowl.

Ingredients

• 1/2 cup dashi stock (you can find a great dashi recipe here, or find dashi at an Asian market)
• 1/2 cup soy sauce, soy alternative or Coconut Aminos (a soy sauce alternative!)
• 2/3 cup mirin
• 1 tablespoon sugar
• 1/2 onion, sliced
• 1/4 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 eggs, gently whisked
• 1 teaspoon chives, chopped
• 1 cup steamed brown rice

Instructions

1. Over medium heat, in a medium Asian-style frying pan (a "wok" with higher sides and narrower at the bottom works, but any medium pan will do), warm the dashi stock until steam rises from the liquid. Raise the heat to medium high, then add soy (or alternative), mirin and sugar, and bring to a gentle boil.
2. Add the onion and chicken to the stock and reduce to medium heat. Let cook for a few minutes, then turn the chicken pieces over once. Leave until the chicken is just about cooked through, about 8 minutes. Do not let the liquid boil too much.
3. In the last 2 minutes of cooking the chicken, pour the egg over the chicken and onion, cover with a lid. Leave until the egg is cooked through. (Chicken should be thoroughly cooked through at the end.)
4. Divide steamed rice into two bowls. Divide Oyako chicken over the steamed rice. Sprinkle chives on top and enjoy! Option: Garnish with Ginger Dressing and/or chili garlic! YUM!

Ingredients

• 1/2 cup minced onion
• 1/4 cup canola oil
• 1/4 cup sesame oil
• 1//3 cup rice vinegar
• 2 tablespoons water
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced celery
• 2 tablespoons ketchup
• 4 teaspoons soy sauce, soy alternative or coconut aminos
• 2 teaspoons sugar
• 2 teaspoons lemon juice
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, optional

Instructions

1. Combine all ingredients in a blender. Blend on high until all of the ginger is well- pureed. Serve over a lovely green salad with strips of carrot. Also works well on Japanese chicken recipes such as Teriyaki chicken or Oyako chicken bowls.

Ingredients

• 2 tablespoons cornstarch
• 1/2 cup brown sugar
• 1 pinch salt
• 1 cup milk
• 1 cup half-and-half
• 2 teaspoons vanilla extract
• 1 tablespoon butter
• 2 tablespoons cocoa powder
• 1/2 teaspoon cinnamon

Instructions

1. Whisk together the cornstarch, sugar and salt in a saucepan until super smooth. Add the milk and half-and-half and stir well to combine. Bring the ingredients to a simmer over medium heat whisking constantly. Cook until the mixture begins to thicken. Remove the pan from heat and stir in the vanilla, butter, coca powder and cinnamon. Strain through a mesh strainer to remove lumps. Pour the pudding into a bowl and cover with plastic wrap, making sure plastic wrap touches pudding surface to avoid forming a thick layer on the top. Chill for 1 to 2 hours before serving. Top with whipped cream and enjoy!

Ingredients

• 1/2 cup butter
• 1/2 cup honey
• 3 cups Cinnamon Apple Chex cereal
• 1 cup cinnamon-sugar almonds
• 1 cup dried cherries

Instructions

1. Preheat over to 275 degrees F. Line a baking sheet with parchment paper.
2. Melt butter and honey in a small microwave-safe container for 30 seconds. In a large bowl, pour melted butter and honey over the cereal and almonds and mix together. Pour onto the lined baking sheet and cook in preheated over for 45 minutes, stirring every 15 minutes or so. Add cherries immediately after removing mix from the oven. Serve alone or over yogurt.

Ingredients

• 1 cup olive oil
• 1/2 cup lemon juice
• 2 tablespoons minced garlic
• 1 tablespoon lemon zest
• 1 tablespoon freshly chopped rosemary leaves
• 1 tablespoon freshly chopped thyme leaves
• 1 tablespoon freshly chopped parsley leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 whole chicken, 3 to 3 1/2 pounds
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 2 bricks, wrapped in aluminum foil

Instructions

1. In a small mixing bowl, combine the olive oil, lemon juice, garlic, lemon zest, rosemary, thyme, parsley, kosher salt, and crushed red pepper.
2. Place the chicken on a cutting board. With a boning knife and/or poultry scissors, cut along both sides of the backbone and remove. Place the chicken skin side down on a clean work surface and, using a paring or small boning knife, cut underneath and around the breast bone on both sides, cutting the cartilage away from the flesh so that you can work your fingers underneath the bone, and then carefully remove the breast bone. (See above video for a good visual.) The chicken should lay flat like a book.
3. Place in a zip loc bag and add the marinade. Refrigerate for at least 2 hours and up to 6 hours, massaging the bag occasionally to evenly coat.
4. Preheat the bricks for 20 minutes: Place wrapped bricks in the grill and preheat the grill to its highest setting or about 500 degrees F. After about 20 minutes, lower the heat in the grill to medium-low.
5. Remove the chicken from the marinade and season on both sides with salt, and pepper. Place the chicken, skin side down, on the grill. Place the 2 bricks (use oven mitts!) on top of the chicken to cover completely and flatten. Cook until the skin side has nice grill marks, about 20 minutes. Remove the bricks and turn the chicken so that it is skin side up. Cook on the second side for about 15-20 minutes longer, or until juices run clear and an instant-read thermometer inserted into the deep portion of the thigh registers 165 degrees F.
6. Remove the chicken from the grill, place on a cutting board and let rest for 5 minutes. Cut the chicken into quarters and serve immediately. We love eating this with herbed polenta! [Adapted from Emeril Lagasse's Northern Italian-Style Chicken Under a Brick recipe.]

Ingredients

• 4 1/4 cups water
• 1 teaspoon kosher salt
• 1 1/4 cup cornmeal or polenta
• 3/4 cup grated parmesan cheese
• 3/4 cup milk
• 1/2 stick butter (4 tablespoons), cubed
• 1/2 tablespoon chopped thyme leaves
• 1/2 tablespoon chopped basil leaves
• 1/2 teaspoon crushed red pepper
• Freshly grated parmesan cheese, garnish

Instructions

1. Bring 4 1/2 cups water to a boil in a medium pot, adding salt. Slowly whisk the polenta in and reduce heat to low. Stir polenta frequently for about 12 to 15 minutes until cornmeal is thick and soft, then remove from heat. Add the cheese, milk and butter and stir very well until cheese and butter have melted. Stir in thyme, basil and crushed red pepper and mix very well.
2. Serve the roasted vegetable stew over the herbed polenta in wide bowls. Sprinkle freshly grated parmesan cheese on top.

Ingredients

• 2 tablespoons oil or bacon fat
• 1 cup quinoa
• 2 cups beef broth
• 3 tablespoons fresh basil, cut into small strips
• 1/4 cup pine nuts
• 1/4 cup shredded or grated parmsean
• 1 teaspoon garlic powder
• Kosher salt and pepper to taste
• 1/4 cup chopped cherry tomatoes for garnish, optional

Instructions

1. In a medium saucepan over medium heat, add oil or fat. Once the oil/fat glistens add quinoa and sauté until you can smell a slight nuttiness, about 2 minutes. Add beef broth and bring to a boil over high heat. Cover and reduce to a simmer, low heat, and let cook for about 18 minutes (feel free to check the quinoa toward the end of cooking to check on doneness). Remove from heat.
2. Add basil, pine nuts, parmsean, garlic powder and salt and pepper (to taste). Stir until the cheese has melted. Transfer to a serving bowl and top with cherry tomatoes, if desired.

Ingredients

• 1/2 ripe medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
• 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
• 3/4 cup light brown sugar
• 14 praline pecan halves
• 2 cups gluten free baking mix (I prefer Pamela's Ultimate Baking Mix found at Target of all places. It includes a variety of gluten free flours and baking powder, baking soda and xanthan gum)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 eggs
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 1 tablespoon dark rum
• 4 fresh cherries, halved and pits removed

Instructions

1. Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugarand stir to combine. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes.
2. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.)
3. Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.
4. Preheat the oven to 375 degrees F.
5. Sift together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
6. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated.
7. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. (Don't skip this step!) Stir in the vanilla and rum.
8. Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean, about 35 to 45 minutes.
9. Cool the cake in the skillet on a wire rack for 4 minutes only. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the center of the pineapple rings.
10. Serve cake warm or at room temperature.

Ingredients

• 1/2 cup butter, room temperature
• 1 tablespoon brown sugar
• 1/2 cup white sugar
• 1 egg, large at room temperature
• 1 teaspoon vanilla
• 1 1/2 cups gluten free baking mix (I prefer Pamela's Ultimate Baking Mix found at Target of all places. It includes a variety of gluten free flours and baking powder, baking soda and xanthan gum)
• 1 1/2 cups semi sweet chocolate chips (I prefer Enjoy's Soy and Nut free chips)

Instructions

1. Preheat grill to 350 degrees F.
2. Cream butter and sugar, add egg and vanilla, then beat together.
3. Add gluten free mix, chocolate chips, then mix thoroughly.
4. Place scoops of dough (1 tablespoon scoop) on a grill-safe baking stone. Flatten.
5. Bake inside grill for 15 minutes or until edges start to brown. (Don't open grill as the temperature drop will affect cooking time. Use a really good remote grill thermometer if you are unsure of your grill's internal temperature.
6. Let cookies cool for 2 minutes and use spatula to remove from cookie stone.