Simple Vinegarette

Yield: 4 servings

Time: 5 minutes

Ingredients

3 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 small clove garlic, minced (or 1/2 tsp garlic powder)
1/2 tsp salt
1/4 tsp black pepper

Directions 

1. Place all ingredients in a small 8 oz (or 4 oz) mason jar. 

Put lid on jar and shake well before serving. 

Keep in refrigerator for up to 3 days. Bring to room temp and shake again before serving. 

Swedish Meatballs

Yield: 6 servings

Time: 45 minutes

Ingredients

1 pound ground beef
1/4 cup panko bread crumbs
1 Tbsp parsley, chopped
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 cup onion, finely chopped
1/2 tsp garlic powder
1/8 tsp pepper
1/2 tsp salt
1 egg
1 Tbsp olive oil
5 Tbsp butter
3 Tbsp flour
2 cups beef broth
1 cup heavy cream
1 Tbsp Worchestershire sauce
1 tsp Dijon mustard
Salt and pepper to taste

Directions 

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined. Form into small meatballs and bake in a 375 degree oven for 20 minutes or until cooked. Remove from oven. 

Meanwhile, add 4 Tbsp butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worchestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste. 

Add the meatballs back to the skillet and simmer for 1-2 minutes. Serve with mashed potatoes. 

Big Soft Ginger Cookies

Yield: 2 dozen 

Time: 30 minutes

Ingredients

3/4 cup butter
1 cup sugar
1 large egg
1/4 cup molasses
2 1/4 cups all purpose flour
2 tsp ground ginger
1 tsp baking soda
3/4 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp salt
Sugar for sprinkling on top

Directions 

1. Preheat oven to 350. 
2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. 

Combine the flour, ginger, baking soda, cinnamon, cloves, and salt. Gradually add to the creamed mixture and mix well. 

Roll into 1-1/2 inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheets. 

Bake until puffy and lightly browned, about 10-12 minutes. 

Remove to wire racks to cool. 

The Best Easy Chocolate Chip Cookies

Yield: 2 dozen 

Time: 30 minutes

Ingredients

1 cup unsalted buter, melted
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips

Directions 

1. Preheat oven to 375 degrees.

In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk until well combined.

Add the eggs and vanilla. Whisk until smooth.

Add the flour, baking soda, and salt. Stir until no dry flour remains.

Add the chocolate chips and stir until incorporated.

Scoop out batter using a cookie scoop onto a baking sheet leaving 2 inches between cookies. 

Bake for 10 minutes. Watch closely so they don't burn on second and third batches!

Cool 3-4 minutes on the cookie sheet, then transfer to a cooling rack to cool completely.

Adapted from TheWholesomeDish.com

Slow Cooker Pulled Pork Carnitas

Yield: 6-8 servings

Time: 10 hours

Ingredients

1 tsp salt
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp ground coriander (optional)
1/4 tsp ground cinnamon
4 lb pork shoulder (butt) roast
2 bay leaves
2 cups chicken broth

Directions 

1. Mix spices together in a small bowl. 

Rub spice mixture over pork shoulder and place in a slow cooker. 

Add bay leaves and chicken broth to slow cooker. 

Cook on low for 9.5-10 hours (depending on size of pork butt). 

When done, remove from slow cooker and shred with two forks. 

Easy Stove-Top Macaroni and Cheese

Yield: 6 servings

Time: 30 minutes

Ingredients

16 oz elbow macaroni
1/4 cup butter
1/4 all purpose flour
1/2 tsp salt
1 cups milk
2 cups shredded colby jack cheese (or other cheese mixture)

Directions 

1. Cook macaroni. 

In a medium saucepan melt butter over medium heat, whisk in flour, and cook for 3-5 minutes whisking constantly to form a roux. 

Add salt and pepper.

Slowly add milk, stirring well after each addition.

Stir in cheese a small amount at a time until fully melted. 

Drain macaroni, add to cheese sauce and stir to coat.