recipe book
Enjoy! Hello, Briotians! Welcome to the first edition of the Briotian Recipe Book! The recipes in this book are compiled of hearty Family Traditions and yummy Healthy Cooking that have all been created and submitted by you!
I Introduction 2 II Table of Contents 3 III Healthy Recipes 4 IV Family Traditions 18 V TABLE OF CONTENTS Recipe Book Conclusion 52
Healthy Recipes
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Katelyn Groves 1/3 Page 5 Easy Shrimp Ceviche Chop your shrimp into ½ inches pieces and add to a large bowl Juice the lemons, limes, and oranges and whisk together in a separate bowl (cont.) 1poundofcooked shrimp(peeledand deveined) ¼cupoffreshlime juice(about3limes) ¼cupoffresh lemonjuice(about2 lemons) ½cupoffresh orangejuice(about 2oranges) 4wholetomatoes (yourchoiceof tomato,seeds removed,and diced) 1wholejalapeno (removeseedsfora lessspicyceviche, removethevein, minced) 1cupofapple (cored,peeled,and diced) ½cupoffresh cilantro ¼cupofredonion (finelychopped) 1avocado(pitted anddiced) Salt&pepperto taste Tortillachipsor Ceviche is a classic dish wontonchips enjoyed by many cultures all over the world and dates back to the days of hunters and gatherers. This recipe is easy, requires no cooking, and can be done with just a few ingredients!
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Katelyn Groves 2/3 Page 6 Easy Shrimp Ceviche Pour half of your citrus mixture over the shrimp and marinate for 10 minutes. Add your diced tomatoes, jalapeno, apple, cilantro, and onion to the mixture. (cont.) 1poundofcooked shrimp(peeledand deveined) ¼cupoffreshlime juice(about3limes) ¼cupoffresh lemonjuice(about2 lemons) ½cupoffresh orangejuice(about 2oranges) 4wholetomatoes (yourchoiceof tomato,seeds removed,and diced) 1wholejalapeno (removeseedsfora lessspicyceviche, removethevein, minced) 1cupofapple (cored,peeled,and diced) ½cupoffresh cilantro ¼cupofredonion (finelychopped) 1avocado(pitted anddiced) Salt&pepperto taste Tortillachipsor wontonchips
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Katelyn Groves 3/3 Page 7 Easy Shrimp Ceviche Marinate the mixture for 5 more minutes and then stir in your remaining juice and avocado. Season with salt and pepper to taste and serve immediately with tortilla or wonton chips Enjoy! 1poundofcooked shrimp(peeledand deveined) ¼cupoffreshlime juice(about3limes) ¼cupoffresh lemonjuice(about2 lemons) ½cupoffresh orangejuice(about 2oranges) 4wholetomatoes (yourchoiceof tomato,seeds removed,and diced) 1wholejalapeno (removeseedsfora lessspicyceviche, removethevein, minced) 1cupofapple (cored,peeled,and diced) ½cupoffresh cilantro ¼cupofredonion (finelychopped) 1avocado(pitted anddiced) Salt&pepperto taste Tortillachipsor wontonchips
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Andrea Dickson 1/2 Page 8 Chicken & Broccoli Stir Fry Whole 30, Soy and egg free recipe. Fantastic meal for those who love Asian inspired foods but have allergies to soy and egg. 1½tabavocado oil 1lbthinsliced chickenbreast (freezefor10 minfirst) 2headsbroccoli, florets removed (7cups) ½chickenbroth ½cupcoconut aminos 3tbs lime jice 1tbs sesameoil 3cloves garlic, minced 1in.freshginger, minced ½tspredpepper flakes Salt andpepper to taste Opttoppings: sesame seeds, greenonions Sauce Sm saucepan: sauce = broth, coconut aminos, lime juice, sesame oil, garlic, ginger, red pepper flakes and pepper. Simmer over med-low heat x 20 min to thicken, stir often.Remove from heat and cool for a minute. Chicken & Broccoli When sauce has 8 min left: make the chicken and broccoli. Season sliced chicken (salt/pepper). Large sauté pan: med heat: add & heat oil. Add chicken, cook 30-6- sec per side. (cont.)
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Andrea Dickson 2/2 Page 9 Chicken & Broccoli Stir Fry 1½tabavocado oil 1lbthinsliced chickenbreast (freezefor10 minfirst) 2headsbroccoli, florets removed (7cups) ½chickenbroth ½cupcoconut aminos 3tbs lime jice 1tbs sesameoil 3cloves garlic, minced 1in.freshginger, minced ½tspredpepper flakes Salt andpepper to taste Opttoppings: sesame seeds, greenonions Remove from pan and repeat with remaining chicken. Leave chicken juices in pan and add broccoli. Cook 3-5 minutes until tender. May add splash of broth to steam. Add back chicken, mix to combine. Add sauce, mix to coat everything.
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Devyn Fish 1/1 Page 10 Apple Gorgonzola Salad A yummy salad with crisp greens, green apples, walnuts, and gorgonzola cheese with a mustard vinaigrette. Romainelettuce heartschopped Gorgonzolacheese Driedcranberries Greenapplediced Redonion Candiedpecans Mustardvinaigrette Salad Clove ofgarlic Redonion Dijonmustard Oregano Applecidervinegar Oliveoil Saltandpepperto taste MustardVinaigrette Mustard Vinaigrette Combine all ingredients in a blender and blend until smooth. Salad Toss together lettuce, cheese, diced apples, red onion, walnuts, and cranberries. Toss with desired amount of mustard vinaigrette. Garnish with sliced apples and gorgonzola.
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS INSTRUCTIONS Karlee Herbers 1/1 Page 11 Hummus Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices. It's commonly eaten in the Middle East and the Mediterranean. 1/3cuptahini 2-4tbspcoldwater (canaddmoreif needed) 2tbpsEVOO ½tspgroundcumin ¾tspseasalt 2mediumcloves garlic(peeledand smashed) Puree all ingredients until smooth and creamy. If mixture is too thick, add a few tbsp cold water until desired consistency. Juiceof1lemon(2-3 tbsp) 1canchickpeas(I prefertheGarlic CuminChickpeas)– Ifusingregular, rinseanddrain Optionaltoppings: Freshparsley, toastedpinenuts
INSTRUCTIONS Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS Karlee Herbers 1/1 Page 12 One Pan One Pan Italian Chicken is an easy, delicious dinner recipe that calls for just five ingredients! Italiandressing (recommended:Olive GardenItalianDressing) Chicken Mushroom Onion Zucchini Marinate chicken in Italian dressing Chop chicken, mushroom, zucchini & slice onions. Combine and air fry at 400 degrees for 23 minutes. Italian Chicken
INSTRUCTIONS Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS Kristianne Egbert 1/1 Page 13 Rainbow This super yummy Rainbow Veggie Quesadilla recipe is filled with a boatload of colorful, vibrant vegetables and melty cheese. 1redpepper 1orangepepper 12ozfrozencorn 1greenpepper 1jalapeno(optional) 1avocado (optional/season dependent) 1red/purpleonion Chop all ingredients into small pieces and combine in a large bowl. Add a small amount of coconut oil into a skillet over medium heat. Place an open tortilla into the pan, and spoon veggie mixture over half of the tortilla. As the tortilla heats, fold in half. Flip carefully to finish cooking on the other side. Serve with Greek yogurt, guac, and salsa as dipping sauce. Mixture also makes for a delicious side salad. Quesadillas 1canlowsodium blackbeans Splashoflimejuice QuesoFresco (optional).Cansub shredded cheddar/pepper jack,oromit completely Tortillaofchoice Coconutoil
INSTRUCTIONS 4 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS Kristianne Egbert 1/1 Page 14 Taco Salad This healthy Taco Salad is so quick, easy to make, and loaded with flavor! 1pound95to97% uncookedlean groundbeefor turkey 1packagetaco seasoning 1-1/2cuptomatoes, chopped 8cupsromaine lettuce,shredded Place ground beef or turkey in a large skillet and cook until brown. Drain grease off meat and return to stove top. Stir in taco seasoning and heat for about 2 minutes. Set aside and let cool. For each serving: Add 2 cups of shredded lettuce and ½ cups of chopped tomatoes to a bowl. Toss in about 4 oz of ground seasoned meat. Top with 1 bag of Quest protein chips and drizzle dressing. Finish off with sliced avocado or sour cream. with Quest Chips 4bagsQuest ProteinChips(any flavor) 2tbspBolthouse CilantroAvocado Dressingper
INSTRUCTIONS 4 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS Sara Marlowe 1/1 Page 15 Vegan Queso Creamy and spicy vegan queso made with cashews and green chiles. 1cupofraw cashews ¾cupnon-dairy milk,unsweetened 1can(4.5oz)diced greenchiles Blend all ingredients in a blender until smooth and creamy. Raw cashews will make for a more neutral, creamier queso, but roasted or salted cashews will still work. The roasted flavor will come through in the end product. Just reduce the amount of salt in the recipe if your cashews are already salted. If you prefer a milder queso, reduce the amount of red pepper flakes. Add more or less non-dairy milk to reach your desired consistency. If you don’t have a high-powered blender, soak your cashews prior to adding to the recipe. 2tablespoons nutritionalyeast ½teaspoonred pepperflakes Salttotaste
INSTRUCTIONS 4 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS Pam Parchim 1/1 Page 16 Vegetable Quiche The best easy veggie quiche recipe using milk and loads of vegetables for a quick, healthy vegetarian breakfast. 1cupeggbeatersor eggwhites 1/2cuplowmoisture partskim2% shreddedmozzarella cheese(orCheddar, MonetaryJack, Mexican,etc) 1/2cuptomato*, chopped 1/2cupbroccoli*, chopped 1/2cupzucchini*, chopped Preheat oven to 375. Spray a baking dish with cooking spray. A pie pan works great! Mix ingredients all together in a bowl. Pour mixture into prepared pan. Bake 35 minutes. Remove from oven and carefully remove from pan using a spatula. Let cool slightly and enjoy! 1originallaughing cowcheesewedge 2laughingcow cheesewedges~ anyflavor/canmix flavors 1/4tspsalt 1/4tsppepper 1/4tsponion powder *oranyfavorite vegetable (mushrooms, green/yellow/oran ge/redpeppers, spinach,etc)
INSTRUCTIONS 4 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 6 8 NAME OF RECIPE SERVE BRIOTIAN: INGREDIENTS Cody Inskeep 1/1 Page 17 Dill Pickle This make-ahead Dill Pickle Chicken Salad is packed with pickles, fresh dill, and chicken breast! Perfect cold lunch idea! 4Cupschicken breast, chopped/shredded 3Cupsdillpickles, chopped 1CupfatfreeGreek yogurt(orplain yogurtofchoice) ¼Cupfreshdill, chopped Season the chicken with your favorite chicken seasoning (I prefer Cavenders All Purpose Greek Seasoning) and grill it up. Once cooled, chop it up into small pieces. Chop up the pickles and dill and mix with the remaining ingredients to create the dressing. Combine with the chicken and adjust seasoning as you desire. Enjoy on crackers, a sammie, bagel, or whatever else you fancy! 2-4Tbsp.Pickle juice(moreorless basedon consistency preference) 2-4Tbsp.Yellow mustard Saltandpepperto taste Chicken Salad
family traditions
8 Recipe Card INGREDIENTS INSTRUCTIONS 1/1 Page 19 Preheat the oven to 375°F Grease a 10x15 glass baking dish. The dish can be other sizes as long as the contents don't overflow. Dump in your crushed pineapple, sweet pie cherries and the yellow cake mix. Slice 1/2 stick of butter and place the pieces on top. Bake at 375°F until all of the butter melts, the cake top is crispy, and the pie filling is bubbling. Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Lannie Glass -Kitchiner Dump Cake One Pan Dish A Quick EASY DESSERT using only 1 PAN- NO mixing! NO mess! NO prep! JUST DUMP 2 4 6 1largeor2 smallcansof crushed pineapple 1canofsweet piecherries Yellowcakemix 1/2stickofbutter
Recipe Card INGREDIENTS INSTRUCTIONS 1/1 Page 20 Bars Bring the sugar and karo syrup to a boil and then mix in your 1.5 cups of creamy peanut butter. After the peanut butter is well mixed, add in your 5-6 cups of Special K cereal. Layer the mixture in a greased 9x10 pan to let cool. Frosting Melt the chips and spread over the bars in the pan Cut to bar shapes and enjoy! 1cupofwhite sugar 1cupofwhite karosugar 1.5cupsof creamypeanut butter 5-6cupsof SpecialKcereal Bars 1cupof Butterscotchchips melted 1/2cupofchocolate chipsmelted Frosting(optional) OR Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Kassie McClintock Special K Bars An easy family staple for when you need a sweet treat from your pantry! 2 4 6 8
Recipe Card INGREDIENTS INSTRUCTIONS 1/3 Page 21 Heat your griddle to 325°F. Mix your dry and wet ingredients in separate bowls and then combine. Your batter should be thick, similar to cake batter and not like your typical wheat flour pancake batter. (cont.) 3/4cupof coconutflour 1/4cupof almondflour 2tspofbaking soda 1/2tspofsalt 1/2 -1tspof cinnamon 1/4tspof nutmeg DryIngredients 1can(15oz) of coconutmilk 7eggs 2ripemedium bananas,smashed (thinkbananasfor bananabread) 1/3cupofcanned pumpkin 1tspofvanilla WetIngredients Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Jaclyn Cachiaras Blueberry & Pumpkin Paleo Pancakes Easy and delicious! Grain and dairy free pancakes for Paleo eaters. 2 4 6 8 Freshblueberriesorotherfruitfor cooking Youcanalsouseyourfavorite dairy-freechocolatechips Fruit/Additions
Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: Jaclyn Cachiaras 2/3 Page 22 Blueberry & Pumpkin Paleo Pancakes INGREDIENTS INSTRUCTIONS Add your batter to the griddle. You may need to spread it out a bit. Cook on the griddle for 2-3 minutes per side. Add your blueberries, fruit, or other desired toppings once the batter is on the griddle (cont.) 3/4cupof coconutflour 1/4cupof almondflour 2tspofbaking soda 1/2tspofsalt 1/2 -1tspof cinnamon 1/4tspof nutmeg DryIngredients 1can(15oz) of coconutmilk 7eggs 2ripemedium bananas,smashed (thinkbananasfor bananabread) 1/3cupofcanned pumpkin 1tspofvanilla WetIngredients Freshblueberriesorotherfruitfor cooking Youcanalsouseyourfavorite dairy-freechocolatechips Fruit/Additions
Recipe Card 3/3 Page 23 INGREDIENTS INSTRUCTIONS Your pancakes will not bubble like wheat flour pancakes. You will need to watch a littler closer to know when to flip. 3/4cupof coconutflour 1/4cupof almondflour 2tspofbaking soda 1/2tspofsalt 1/2 -1tspof cinnamon 1/4tspof nutmeg DryIngredients 1can(15oz) of coconutmilk 7eggs 2ripemedium bananas,smashed (thinkbananasfor bananabread) 1/3cupofcanned pumpkin 1tspofvanilla WetIngredients Freshblueberriesorotherfruitfor cooking Youcanalsouseyourfavorite dairy-freechocolatechips Fruit/Additions Vegetarian Dairy Free Vegan Nut Free Gluten Free 2 4 6 8 NAME OF RECIPE SERVE BRIOTIAN: Jaclyn Cachiaras Blueberry & Pumpkin Paleo Pancakes
Recipe Card INGREDIENTS INSTRUCTIONS 1/4 Page 24 Add the chicken, potatoes, and bouillon cube to a large pot and cover with water. Bring to a boil on the stove and simmer on a mediumhigh heat uncovered until chicken is fully cooked and potatoes are forktender, about 20-25 minutes. Transfer your chicken and potatoes to a mixing bowl. Add onion powder, garlic powder, oregano, salt, and pepper. (cont.) 1large, boneless, skinlesschicken breast 3largerusset potatoes, peeled 1chicken bouilloncube 1/2cup shredded montereyjack cheese 12mediumyellow corntortillas, warmed 1tsponionpowder 1tspgarlicpowder 1tspdriedoregano Salttotaste Blackpepperto taste Fryingoilvegetable,canola, peanut,or grapeseedwork well Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Asha Thompson Tacos Dorados These crispy chicken and potato tacos are sure to be a hit with the whole family! 2 4 6 8
6 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 8 NAME OF RECIPE SERVE BRIOTIAN: Asha Thompson 2/4 Page 25 Tacos Dorados INGREDIENTS INSTRUCTIONS With a stand or hand mixer on low speed, shred/mash the mixture until chicken is fully shredded and potatoes are fully masked, and all ingredients are incorporated. (cont.) If you are shredding chicken with a fork/mashing potatoes with a masher, put them in separate containers and shred/mash separately before adding them to the mixing bowl and adding your seasonings and cheese. 1large, boneless, skinlesschicken breast 3largerusset potatoes, peeled 1chicken bouilloncube 1/2cup shredded montereyjack cheese 12mediumyellow corntortillas, warmed 1tsponionpowder 1tspgarlicpowder 1tspdriedoregano Salttotaste Blackpepperto taste Fryingoilvegetable,canola, peanut,or grapeseedwork well Your favorite salsa Crema or sour cream Guacamole Cotija cheese or any kind of shredded cheese Shredded lettuce Cilantro and chopped onions Birria consommé Hot sauce Top your tacos with:
6 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 8 NAME OF RECIPE SERVE BRIOTIAN: Asha Thompson 3/4 Page 26 Tacos Dorados INGREDIENTS INSTRUCTIONS Add monterey jack cheese and blend the mixture on medium speed until full incorporated. Set your mixture aside to cool and begin heating about a 1/2 inch of oil in a skillet over medium heat. Place your tortillas on a microwave-safe dish and cover with a damp paper towel. Microwave the tortillas for 30 seconds. This will soften the tortillas and avoid splitting while frying. (cont.) 1large, boneless, skinlesschicken breast 3largerusset potatoes, peeled 1chicken bouilloncube 1/2cup shredded montereyjack cheese 12mediumyellow corntortillas, warmed 1tsponionpowder 1tspgarlicpowder 1tspdriedoregano Salttotaste Blackpepperto taste Fryingoilvegetable,canola, peanut,or grapeseedwork well
6 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 8 NAME OF RECIPE SERVE BRIOTIAN: Asha Thompson 4/4 Page 27 Tacos Dorados INGREDIENTS INSTRUCTIONS Fill each tortilla with a generous spoonful of your chicken, potato, and cheese mixture, and fold into a taco until you have 12 tacos. Fry the tacos in the oil for about 4 minutes on each side or until golden brown and crispy, and then transfer to a paper towel on a plate or a wire rack to drain and excess oil. Enjoy while warm and crispy! 1large, boneless, skinlesschicken breast 3largerusset potatoes, peeled 1chicken bouilloncube 1/2cup shredded montereyjack cheese 12mediumyellow corntortillas, warmed 1tsponionpowder 1tspgarlicpowder 1tspdriedoregano Salttotaste Blackpepperto taste Fryingoilvegetable,canola, peanut,or grapeseedwork well
Recipe Card INGREDIENTS INSTRUCTIONS 1/1 Page 28 Preheat your 450°F - 500°F Place the salmon, skin side down, in a baking pan. Mix the butter, garlic, ketchup, mustard, soy sauce, Worcestershire sauce, pepper, and lemon juice together. Add the mixture to a small pot and bring to a boil. Pour the mixture over the salmon and cover with foil. Bake for 15-20 minutes or until the top is browned. 1blockofbutter 1cloveofgarlic, crushed 1/4cupof ketchup 2tbsof mustard, prepared (Coleman) 4tbsofsoysauce 1dashof worcestershire sauce 1tbsoflemonjuice Peppertotaste 3-4poundssalmon filet Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Deane Chinen Baked Salmon Easy to make savory baked salmon dish! 2 4 6 8
Recipe Card INGREDIENTS INSTRUCTIONS 1/2 Page 29 Place chicken tenderloins in the oven at 375°F for about 20 minutes or until the internal temperature reaches 165°F. You can also use leftover chicken or rotisserie chicken! While the chicken is baking, cook your onions, butter, and chili powder together over medium heat. Combine the soup, sour cream, 1 cup of cheese, chiles, and onion mixture in a bowl. Spread a small layer of this mixture on the bottom of the pan. (cont.) 1canofcream ofchickensoup 1cupofsour cream 1tbsofbutter 1medium onion,chopped 1tspofchili powder 2cupsofcooked chicken,chopped 14ozcanofdiced greenchiles 88-inchflour tortillas 2cupsofshredded cheese Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Marie Jarrell Easy Chicken Enchiladas Not so much my family, but through the years I have cooked for families who kids were in cancer treatment and this was always one of their favorites. Freezes well and can be popped in the oven for a quick meal. 2 4 6 8
6 Vegetarian Dairy Free Vegan Nut Free Gluten Free Recipe Card 2 4 8 NAME OF RECIPE SERVE BRIOTIAN: Marie Jarrell 2/2 Page 30 INGREDIENTS INSTRUCTIONS Fill each tortilla with some of the mixture and some chicken. Roll up and place in the pan. Cover the tortillas with the remainder of the mixture. Top with cheese and bake at 350°F for 25 minutes. Tastes great with sour cream, salsa, and/or guacamole on top! 2cupsofcooked chicken,chopped 14ozcanofdiced greenchiles 88-inchflour tortillas 2cupsofshredded cheese 1canofcream ofchickensoup 1cupofsour cream 1tbsofbutter 1medium onion,chopped 1tspofchili powder Easy Chicken Enchiladas
Recipe Card INGREDIENTS INSTRUCTIONS 1/2 Page 31 Fry the bacon in a large pot until crisp. Remove and set aside leaving the drippings in the pot. Reduce the heat to medium low and add diced onion to the drippings. Cook until tender, about 5-7 minutes. Add the garlic and flour, cook for 1 minute while stirring. Whisk in the broth and bring to a boil of medium high heat and simmer for 5 minutes. (cont.) 6slicesof choppedbacon 1smallonion 1tbsofflour 3clovesofgarlic minced 3cupsof chickenbroth 1/2tspofsalt 1/4tspof pepper 3cupsofmashed potatoes 1.25cupsof shreddedsharp cheddarcheese 1/2cupof buttermilk 1/3cupofsour cream 2greenonions, finelychopped Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Andrea Dickson Baked Potato Soup Comfort food at it's finest! Blending half of the potatoes gives this soup a thick and hearty texture. 2 4 6 8
Recipe Card 2/2 Page 32 INGREDIENTS INSTRUCTIONS Stir in the mashed potatoes and simmer for an additional 5 minutes. Add the buttermilk and stir to combine. Allow the soup to just come to a boil, remove from the heat, and stir in 1 cup of cheese, half of the bacon, and sour cream. Garnish each bowl with additional sour cream, bacon, and green onion. 6slicesof choppedbacon 1smallonion 1tbsofflour 3clovesofgarlic minced 3cupsof chickenbroth 1/2tspofsalt 1/4tspof pepper 3cupsofmashed potatoes 1.25cupsof shreddedsharp cheddarcheese 1/2cupof buttermilk 1/3cupofsour cream 2greenonions, finelychopped Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Andrea Dickson Baked Potato Soup 2 4 6 8
Recipe Card INGREDIENTS INSTRUCTIONS 1/3 Page 33 Dip Instructions Combine all of the ingredients in a bowl and add to a mini crockpot or a small, shallow cooker. Cover and hear on low for 1-2 hours, stirring every 30 minutes to ensure the cream cheese is melting evenly. (cont.) 16ozofcream cheese,softened 4wholegreen onions,chopped 1.5tspof Worcestershire sauce 2tbsof powderedsugar 1/2tspofgarlic powder 12ozof shreddedcrab meat(or imitationcrab) Milkasneeded, 2-3tbs Dip Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Melissa Fish Crab Rangoon Dip This Crab Rangoon dip is a hit at any party. Quick to mix up and place in a mini-crockpot to warm. Serve with wonton wrapper chips which everyone loves. 2 4 6 8 1-2packagesof wonton wrappers Parmesan cheese Chips SweetandSour Sauce(optional) Sauce
Recipe Card INGREDIENTS INSTRUCTIONS 2/3 Page 34 Dip Instructions Place on the warm setting and serve with chips and sauce. Chips Instructions Preheat the oven to 350°F. (cont.) 16ozofcream cheese,softened 4wholegreen onions,chopped 1.5tspof Worcestershire sauce 2tbsof powderedsugar 1/2tspofgarlic powder 12ozof shreddedcrab meat(or imitationcrab) Milkasneeded, 2-3tbs Dip Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Melissa Fish Crab Rangoon Dip 2 4 6 8 1-2packagesof wonton wrappers Parmesan cheese Chips SweetandSour Sauce(optional) Sauce
Recipe Card INGREDIENTS INSTRUCTIONS 3/3 Page 35 Chips Instructions Use a pizza cutter to diagonally cut the wonton wrappers in half. Arrange the wrappers on a cookie sheet in a single layer. Spray them with a non-stick cooking or butter spray and sprinkle the parmesan. Bake for 5-8 minutes until light brown. 16ozofcream cheese,softened 4wholegreen onions,chopped 1.5tspof Worcestershire sauce 2tbsof powderedsugar 1/2tspofgarlic powder 12ozof shreddedcrab meat(or imitationcrab) Milkasneeded, 2-3tbs Dip Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Melissa Fish Crab Rangoon Dip 2 4 6 8 1-2packagesof wonton wrappers Parmesan cheese Chips SweetandSour Sauce(optional) Sauce
Recipe Card INGREDIENTS INSTRUCTIONS 1/8 Page 36 Whisk one ¼-oz. envelope active dry yeast (about 2¼ tsp) and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!) Add 5 cups (625 g) all-purpose flour and 5 tsp table salt or 1 tbs. kosher salt to the water/yeast and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread While this takes time, this dish is super easy and hard to mess up. I have compiled these steps from a couple different recipes, taking the best of the best (and or easiest steps). Enjoy - its so worth the wait! 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
Recipe Card INGREDIENTS INSTRUCTIONS 2/8 Page 36 Pour 4 tbs of extra-virgin olive oil into a big bowl that will fit in your refrigerator. This is going to rise, so the bowl needs to be big! Transfer dough to bowl and turn to coat in oil. Cover with plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you're in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
Recipe Card INGREDIENTS INSTRUCTIONS 3/8 Page 37 Generously butter a 13x9 baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13 rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking. Pour 1 tbs of extra-virgin olive oil into the center of the pan. Keeping the dough in the bowl and using your hands, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process 2 more times. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
Recipe Card INGREDIENTS INSTRUCTIONS 4/8 Page 38 Essentially deflating and stretching the dough. As you do this, form it into a rough ball. Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Spread dough in pan, but know it might not sit perfectly where you want, that’s ok. Let rise, uncovered, in a dry, warm spot (like near a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
Recipe Card INGREDIENTS INSTRUCTIONS 5/8 Page 39 Place a rack in the middle of the oven; preheat to 450°F. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. Lightly oil your hands and gently stretch out dough to the edges of the pan. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
Recipe Card INGREDIENTS INSTRUCTIONS 6/8 Page 40 Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). The dimples should stay (this is where the goodness of the toppings hang out). (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
Recipe Card INGREDIENTS INSTRUCTIONS 7/8 Page 41 This is where the magic happens! TOPPINGS! You can top the bread with whatever you like. Get creative – there are so many topping options! Whatever topping you go with, Drizzle it on the bread (before baking) and go for one last sprinkle of flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes. I like to turn my pan half way though. You can also move the bread to a higher rack for the last 5- 10 minutes to get a crispier crust. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc. ½ olive oil, chopped rosemary and 2-3 cloves of garlic (can sprinkle some red pepper flakes and salt in there too) – lets marinate for 30-60 minutes, or while dough is rising ½ olive oil with chopped kalamata olives and chopped artichokes; let marinate 30-60 minutes or while dough is rising. Add Feta after! Some of Angela's favorite toppings include:
Recipe Card INGREDIENTS INSTRUCTIONS 8/8 Page 42 Once crusty, take bread out of oven. Eat! Pizza cutter or even kitchen scissor works great for cutting. It's best to enjoy in the first day or two, so you may need to share. Do Ahead: Focaccia is best eaten the day it's made, but keeps well in the freezer. Slice it into pieces, store it in a freezer-safe container, then reheat it on a baking sheet in a 300°F oven. Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Angela Berwick Easy No-knead Focaccia Bread 2 4 6 8 1/4ozenvelope ofactivedry yeast(about 2.25tsp) 5cupsofall purposeflour (625g) 5tspoftable saltor1tbsof koshersalt 6tbsofextra-virgin oliveoil,divided, plusmorefor hands 1tbsofbutterfor pan Flakyseasalt Varioustoppingsoliveoil,garlic, herbs,etc.
8 Recipe Card INGREDIENTS INSTRUCTIONS 1/3 Page 43 Preheat the oven to 350°F Brown your meat and remove the fat. Add your seasonings, heavy on the herbs! While your meat is browning, boil water for the potatoes and follow the instructions per the package. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Richelle Hammock Shepherds Pie Traditional Shepherds Pie with meat, potatoes, peas and carrots. Hearty filling meal that always impresses with flavor! Easy to make and enjoy, leftovers are great too! 2 4 6 1lbofground venisonorbeef, browned 1-2packsof Idahoinstant fourcheese mashed potatoes 2cupsofsharp cheddar cheese, shredded 2/3bagof frozenpeasand carrots,orto yourtaste Dollopofketchup Splashof Worcestershire Spoonfulofflour 1-2cupsofbeef broth Salttotaste Peppertotaste Onionpowderto taste Garlictotaste Thymeand rosemarytotaste orHerbsde Provenceblend
8 Recipe Card INGREDIENTS INSTRUCTIONS 2/3 Page 44 Once your meat is cooked, add a spoonful of flour and cook until gummy. Add the dollop of ketchup and a good splash of Worcestershire sauce. Combine well and stir in peas and carrots. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Richelle Hammock Shepherds Pie 2 4 6 1lbofground venisonorbeef, browned 1-2packsof Idahoinstant fourcheese mashed potatoes 2cupsofsharp cheddar cheese, shredded 2/3bagof frozenpeasand carrots,orto yourtaste Dollopofketchup Splashof Worcestershire Spoonfulofflour 1-2cupsofbeef broth Salttotaste Peppertotaste Onionpowderto taste Garlictotaste Thymeand rosemarytotaste orHerbsde Provenceblend
8 Recipe Card INGREDIENTS INSTRUCTIONS 3/3 Page 45 Place the mixture in the bottom of a casserole dish. Layer the mashed potatoes on top and top with cheese. Place covered in the oven for 45-55 minutes. Remove the foil and broil for an additional 5 minutes or until the cheese is bubbly. Let cool, and serve! Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Richelle Hammock Shepherds Pie 2 4 6 1lbofground venisonorbeef, browned 1-2packsof Idahoinstant fourcheese mashed potatoes 2cupsofsharp cheddar cheese, shredded 2/3bagof frozenpeasand carrots,orto yourtaste Dollopofketchup Splashof Worcestershire Spoonfulofflour 1-2cupsofbeef broth Salttotaste Peppertotaste Onionpowderto taste Garlictotaste Thymeand rosemarytotaste orHerbsde Provenceblend
8 Recipe Card INGREDIENTS INSTRUCTIONS 1/3 Page 46 Preheat the oven to 350°F Pull the cream cheese out of the fridge a couple of hours before ready to make to reach room temperature. Mix the cream cheese, vanilla, and egg with a mixer. Ass some cinnamon, about 1 tsp, depending on taste until creamy and smooth. Spray your pan with baking spray. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Darlene Walker Sopapilla Cheesecake Heaven on earth! 2 4 6 2cupsofcream cheese,room temperature 2rollsof crescentrolls,or thecrescentflat sheets 1egg,beaten 1tspofvanilla 1cupofsugar 1/2cupofsugar (separatefrom above)inasmallzip lockbag,add cinnamontotaste, about1tsp,and mixinevenly Cinnamon 1stickofbutter Bakingspray 8x12or9x13pan
8 Recipe Card INGREDIENTS INSTRUCTIONS 2/3 Page 47 Unroll one can of crescents across the entire pan, pinch together at the seams, or use a flat crescent sheet, cut to fit your pan. Spread the cream cheese mixture across the pan and unroll the second can of crescents, again, pinching the seams. Melt your stick of butter and pour over the top of the dough. (cont.) Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Darlene Walker Sopapilla Cheesecake 2 4 6 2cupsofcream cheese,room temperature 2rollsof crescentrolls,or thecrescentflat sheets 1egg,beaten 1tspofvanilla 1cupofsugar 1/2cupofsugar (separatefrom above)inasmallzip lockbag,add cinnamontotaste, about1tsp,and mixinevenly Cinnamon 1stickofbutter Bakingspray 8x12or9x13pan
8 Recipe Card INGREDIENTS INSTRUCTIONS 3/3 Page 48 Cut the corner off of the zip lock bag and shake the sugar and cinnamon mixture over the melted butter, as evenly as possible. Put in the oven and cook for 35 minutes until the top is crispy. Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Darlene Walker Sopapilla Cheesecake 2 4 6 2cupsofcream cheese,room temperature 2rollsof crescentrolls,or thecrescentflat sheets 1egg,beaten 1tspofvanilla 1cupofsugar 1/2cupofsugar (separatefrom above)inasmallzip lockbag,add cinnamontotaste, about1tsp,and mixinevenly Cinnamon 1stickofbutter Bakingspray 8x12or9x13pan
8 Recipe Card INGREDIENTS INSTRUCTIONS 1/1 Page 49 Preheat the oven to 325°F - 350°F In a large bowl, add 3 melted sticks of butter and 3 cups of brown sugar and stir well. Slowly add 2 eggs and stir. Mix in the 4.5 tsp of vanilla and blend together. Add in 5 cups of flour, 2 tsp of baking soda, and mix well. Add in 1 bag of chocolate chips. The most important baking step is to not over or under bake the cookies. Add spoonful size scoops to a cookie sheet and bake for 6-7 minutes. Rest on the pan for a few minutes and transfer to a cooling rack. Let cool, and enjoy! Vegetarian Dairy Free Vegan Nut Free Gluten Free NAME OF RECIPE SERVE BRIOTIAN: Melissa Fish Jason's Soft Bake Chocolate Chip Cookie These soft bake chocolate chip cookies are amazing! A repeat request at every holiday party and the office. Challenge you to eat just one! 2 4 6 3sticksof butter,melted 3cupsofbrown sugar 2eggs 4.5tspofvanilla 5cupsofflour 2tspofbakingsoda 1bagofchocolate chips,M&M's, Chocolatechunks, peanutbutterchips, etc.ofyourchoice