Easy Quiche

 original recipe here

• ▢1 single pie crust unbaked
• ▢6 large eggs
• ▢¾ cup milk or cream
• ▢¾ tsp salt
• ▢¼ tsp black pepper
• ▢1 cup cubed cooked ham
• ▢1 ½ cups shredded cheddar cheese divided

Preheat oven to 375°F.

Unroll pie crust and press into a 9" pie plate, crimping the top edges if desired.

In a large bowl, whisk together eggs, milk, salt and pepper.

Sprinkle ham, 1 cup of cheese, and green onions into the pie crust and pour the egg mixture over top. 

Sprinkle remaining ½ cup cheese on top of egg mixture.

Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving.

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Tzatziki Sauce

 original recipe here

½ cup finely grated cucumber
1 cup plain Greek yogurt
1 TBSP fresh lemon juice
½ TBSP olive oil
1 garlic clove, grated
¼ tsp sea salt
1 TBSP chopped fresh dill

• Place the cucumber on a towel and gently squeeze out a bit of the excess water.
• In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt and dill. Chill until ready to use.

Easy Naan Bread

 original recipe here

• ½ cup warm water
• ▢2 teaspoons instant yeast
• ▢1 teaspoon sugar
• ▢3 tablespoons olive oil
• ▢¼ cup plain yogurt
• ▢1 egg
• ▢½ teaspoon salt
• ▢2½-3 cups all purpose flour
• ▢2 tablespoons butter, melted
• ▢2 teaspoons minced garlic

1) Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt, and flour. Stir till smooth.

2) Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. Place dough in a greased bowl.

3) Cover and let rise in a warm place until doubled.

4) Preheat a skillet to medium heat. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6-inch circle. 

5) Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom.

6) Flip over and cook for another 2-3 minutes.

7) Brush the top (the bubbly side) of each naan with melted butter. 

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Chocolate Cake w/ Nutella Buttercream Frosting

 original recipes found here and here

• 2 cups all-purpose flour
• ▢2 cups sugar
• ▢3/4 cup unsweetened cocoa powder
• ▢2 tsp baking powder
• ▢1 1/2 tsp baking soda
• ▢1 tsp kosher salt
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• ▢1 cup buttermilk
• ▢1/2 cup vegetable oil
• ▢2 large eggs
• ▢2 tsp vanilla extract
• ▢1 cup boiling water

1) Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray and lightly flouring.

2) Add flour, sugar, cocoa, baking powder, baking soda and salt to a large bowl. Whisk through to combine or until combined well.

3) Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.

4) Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

5) Remove from the oven and allow to cool for about 10 minute before removing from the pan, then cool completely on a cooling rack.

6) After completely cooked, frost cake with Nutella Buttercream Frosting

Nutella Buttercream Frosting:

1.5 cups salted butter, room temperature

4 3/4 cups powdered sugar

1 cup Nutella 

1 TBSP vanilla extract

3 TBSP buttermilk

1/4 tsp salt

1) Mix softened butter and powdered sugar until combined. Mix in Nutella, then the vanilla, buttermilk and salt. Frost cake!

Philly Cheesesteak Tortellini

4 lbs tortellini, cooked following package directions
2 blocks cream cheese (16 oz total)
3 lbs. ground beef
1-2 red or green bell peppers
12 oz. Provolone cheese

1) Cook tortellini according to package directions

2) Cook peppers and ground beef until beef is no longer pink. Add in cream cheese, breaking it up as it melts. Turn off heat.

3) When tortellini is cooked, drain and add to the ground beef mixture. Stir continuously until pasta is coated and well combined. 

4) Add half of the provolone cheese and stir into pasta mixture and stir until melted. Add the remaining cheese on top and place a lid on to allow cheese to melt.

Mild Taco Seasoning

 original recipe found here

1 TBSP chili powder
1 tsp smoked paprika
1 tsp cumin
1/4 tsp cayenne pepper
1/2 tsp oregano
1/2 tsp salt
1/2 tsp black pepper

Combine everything in a small bowl and stir until evenly mixed. Use immediately, or store in an air-tight container, away from heat and sunlight, until ready to use.

Asian Lettuce Wraps

 original recipe here

3 tsp olive oil, divided
1 lb 93% lean ground chicken
4 - 5 TBSP hoisin sauce
1 TBSP soy sauce
2 tsp sriracha (optional)
1 TBSP rice vinegar
1 1/2 tsp sesame oil
1 TBSP minced fresh garlic (3 cloves)
1 TBSP peeled and minced fresh ginger
2/3 cup sliced green onions, white and light green portion
1/2 cup carrot, peeled and shredded
1 (8 oz) can diced water chestnuts, drained
1 large head Bibb lettuce or iceberg lettuce

• Heat 1 1/2 tsp oil in a 12-inch non-stick skillet over medium-high heat.
• Add turkey or chicken in large crumbles then let cook until slightly browned on bottom, about 3 minutes, then break up and continue to cook until it's fully cooked through, about 3 minutes longer.
• whisk together hoisin sauce, soy sauce, sriracha, rice vinegar, sesame oil, then set aside.
• Drain of excess liquid from turkey (if there is any) then push to one far side of pan and pull that side of pan off heat.
• Heat remaining 1 1/2 tsp oil in now empty skillet.
• Add green onions and carrots and saute 1 1/2 minutes. Add in garlic and ginger and saute 30 seconds longer.
• Pour in sauce and water chestnuts then cook and toss 30 seconds longer.
• Serve warm in lettuce leaves garnished with sliced green onions.