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
• ▢
• ▢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.