Serrano chicken Chili

https://www.savoryspiceshop.com/recipes/savory-serrano-chicken-chili/amp

• 2 Tbsp. vegetable oil 
• 2 large boneless, skinless chicken breasts, diced 
• 1 large white onion, diced — subbed red
• 5 large whole smoked serrano chiles, rehydrated, seeded and chopped — subbed fresh + liquid smoke 
• 2 large celery stalks, diced 
• 2 cloves garlic, minced 
• 2 Tbsp. summer savory — subbed random spices 
• 1 1/2 tsp. Kosher Salt
• 1/2 tsp. Coarse Black Malabar Pepper
• 8 large crimini mushrooms, sliced 
• 2-15 oz. cans Great Northern white beans, undrained 
• 1-15 oz. can diced tomatoes 
• 1-28-oz. can crushed tomatoes 
• 2 California bay leaves
• ½ bunch cilantro, minced 
• juice of 2 limes 
• 1/3 cup maple syrup — subbed something 
• 1 Tbsp. soy sauce 
• 1 Tbsp. oyster sauce, optional — skipped
• 1 Tbsp. white truffle oil, optional — skipped

— added cumin, cocoa

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.

Millionaire’s Shortbread (aka Twix squares)

https://sugarspunrun.com/millionaires-shortbread/

Ingredients

Shortbread Crust

• 1 cup unsalted butter, softened 226g
• 1/3 cup sugar 70g
• 1/3 cup light brown sugar, packed 70g
• 1 large egg yolk
• 3/4 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 1/4 cups all-purpose flour 260g

Caramel

• 2 14-oz cans sweetened condensed milk 825ml
• 14 Tablespoons butter cut into Tablespoon-sized pieces (198g)
• 1 cup light brown sugar packed (200g)
• 1/3 cup light corn syrup 80ml
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Chocolate Ganache

• 2 cups semisweet chocolate chips 340g
• 1/2 cup heavy cream 120ml
• 1/2 teaspoon vanilla extract 5ml
• sea salt for sprinkling

Instructions

• Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
• Using an electric mixer, beat butter until well creamed.
• Add sugars and beat until light and fluffy, about 30 seconds.
• Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
• Add flour, gradually (about 1/2 cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
• Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
• Drop dough over prepared pan and gently, firmly, evenly, press dough into the bottom of the pan.  To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
• Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
• Allow to cool while you prepare your caramel topping.

Caramel

• Combine condensed milk, butter, brown sugar, and corn syrup in a medium-sized saucepan over medium heat.
• Stir frequently until butter is melted and ingredients are well-combined. Continue to stir constantly until mixture begins to boil (this could take several minutes, but you don't need to increase the heat).
• Once mixture comes to a boil, reduce heat to a simmer (slowly bubbling), still stirring constantly.  Continue to stir 10-15 minutes until mixture turns a rich caramel color and has thickened (should begin pulling away from the sides of the pot as you stir).
• Remove from heat and immediately stir in the vanilla extract and salt.
• Pour evenly over prepared shortbread, use a knife to spread evenly if needed.
• Allow to cool at room temperature for several hours or in the refrigerator for 1 hour before topping with chocolate.

Chocolate Topping

• Combine chocolate chips and heavy cream in a small saucepan over medium heat.  
• Stir frequently until chocolate is melted and mixture is smooth.  
• Remove from heat and stir in vanilla extract.  Allow chocolate to cool just slightly for about 5 minutes, and then evenly spread over prepared caramel layer.  Wait several minutes and then sprinkle with sea salt.  
• Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

Peanut butter Rosemary cookies

https://diaryofamadhausfrau.com/2016/06/peanut-butter-rosemary-cookies.html

• 1 + 1/4cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup granulated sugar 
• 1/2 cup packed brown sugar
• 1/2 cup chunky peanut butter
• 1 stick (1/2 cup) unsalted butter, room temperature
•  1 large egg
• 1 teaspoon pure vanilla extract
• 2 tablespoons finely chopped fresh rosemary
• 1/4 cup white granulated sugar or rosemary sugar* for rolling. Rosemary sugar takes about a week to set. A cheat would be to mix additional chopped fresh rosemary into the sugar right before you roll the cookies in it. 

• In a separate bowl whisk together the all-purpose flour, baking soda and kosher salt.
• Cream together the sugars with peanut butter and unsalted butter. 
• Add the vanilla extract and the egg. Mix until completely combined. 
• Mix in the chopped fresh rosemary.
• Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours. 
• Line two baking sheets with parchment paper. Preheat the oven to 350 degrees F.
• Pour the 1/4 cup of white granulated or rosemary flavored sugar out onto a flat plate. 
• Working with one portion of dough at a time, form the dough piece into a ball, roll in the sugar and then place on a baking sheet. Use a fork to flatten the cookie and create a criss-cross pattern on top. 
• Place the cookie sheet in the oven and bake for 8 minutes or until the cookies start to turn light golden brown. 
•  Remove from oven and transfer the cookies to a wire rack and let cool completely.

Pomegranate carrots with sumac

https://www.jta.org/2019/01/30/food/pomegranate-roasted-carrots-with-sumac-is-an-easy-and-impressive-side-dish

2 1/2-3 pounds carrots, with the leaves and tops still on
1/4 cup pomegranate molasses
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons fresh dill sprigs
2 tablespoons chopped scallions
1/4 cup chopped mint
1/2 cup pomegranate seeds
1 tablespoon ground sumac

Directions:
1. Preheat the oven to 425 F. Peel the carrots, then cut the leaves and most of the tops off, leaving about 2 inches of the stems.

2. Place the carrots on a large rimmed baking sheet. Drizzle with olive oil, pomegranate molasses and toss to coat. Sprinkle kosher salt and ground black pepper evenly over all of the carrots. Roast for 30-35 minutes or until caramelized and golden brown on the tops and bottoms. Don’t rush this part!

3. Place the carrots on a platter and sprinkle generously with the ground sumac. Top with freshly chopped herbs and pomegranate seeds. Can be served warm or at room temperature with salads.

Roasted Brussels Sprouts with Tarragon and Thyme

http://www.christopherjamesclark.com/blog/roasted-brussels-sprouts-w-thyme-and-tarragon-recipe/

• 1 pound Brussels sprouts
• 2 tablespoons coconut oil
• 2 tablespoons fresh thyme, finely chopped
• 2 tablespoons fresh tarragon, finely chopped
• Salt and pepper

Wash the Brussels sprouts, cut off the ends, and slice into halves.

Toss with the coconut oil, the herbs, and salt and pepper

Transfer to a baking sheet and bake at 350°F for about 25 minutes or until the Brussels sprouts are tender

Followed as written - delicious! Very bright green!

Consider: Szechuan peppercorns, https://recipeland.com/recipe/v/brussel-sprouts-tarragon-mustar-52750

Pear Raspberry Dutch Baby

http://jessicaburns.com/2014/01/pear-raspberry-dutch-baby/?utm_source=rss&utm_medium=rss&utm_campaign=pear-raspberry-dutch-baby

2 pears, sliced
1 cup raspberries, fresh
¼ cup sugar
½ teaspoon cardamom
2 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon kosher salt
½ stick of butter

Heat the oven to 425 degrees.

Melt butter in an oven proof skillet. Add in sliced pears, raspberries, sugar and cardamom. Once coated, place in the oven for 10 minutes. Whisk eggs in a medium-sized bowl, adding in the milk, flour and salt. Mix until just smooth.

Quickly remove the skillet from the oven and pour batter onto the fruit and put back in the oven. You’ll want to do this very quickly as to ensure the skillet and oven do not loose heat.

Bake for 15 to 20 minutes or until the Dutch Baby is puffy and golden. Remove from the oven and dust with powdered sugar, slice and serve immediately.