creamed spinach

steakhouse style.

• 1 pound frozen chopped spinach

• 2 tbs butter

• 1/2 medium onion, diced

• 2 cloves garlic, minced

• 3/4 cup heavy cream, half and half, or whole milk

• 4 ounces cream cheese, softened

• 1 cup Parmesan cheese

• pinch of nutmeg

• salt and pepper to taste

thaw the spinach and squeeze out any excess moisture.

in a medium pot, melt the butter and cook the onion over medium heat until lightly browned. reduce heat and stir in the garlic, heavy cream, cream cheese, Parmesan, and nutmeg. once melted and thickened, stir in the spinach. feel free to add more liquid or reduce to your liking. season to taste.

hamburger helper

but for grownups.

• 2 tbs neutral oil

• 1 onion, diced

• 5 garlic cloves, minced

• 1 pound ground beef

• 1 cup dry white wine

• 3 1/2 cups chicken stock

• 3/4 cup heavy cream, half and half, or whole milk

• 2 tbs hot sauce

• 2 tsp paprika

• 1 bay leaf

• 16 ounces rotini pasta (elbows work too - cut the chicken stock by 1/2 cup)

• 5 slices American cheese, ripped into small pieces

• 1 cup grated cheddar cheese

• salt, pepper, parsley, and chives to taste

In a Dutch oven, heat the oil over medium-low. Cook the onion until softened and golden brown. Add the garlic and cook for an additional minute.

Increase heat to medium and add the ground beef. Cook until fully browned, and then drain most of the fat. Add the white wine and fully reduce.

Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf. Bring to a boil, and then add the pasta and stir frequently until cooked through.

Reduce the heat to low. Stir in both types of cheese and mix until melted. Remove from heat, season to taste, and serve.

macaroni salad

a BBQ staple.

• 1 pound cooked/rinsed/cooled elbow macaroni

• 1/2 cup sliced scallions

• 1 cup mayo

• 1/4 cup white vinegar

• 1/2 tsp black pepper

• 1/2 tsp salt

• 2 carrots, finely grated

combine the mayo, vinegar, and seasonings to make the dressing. add the carrots, scallions, and dressing to the pasta, and mix well. best after 12+ hours in the fridge.

tuscan chickpeas

healthy comfort food. serves 4 with bread or rice.

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 cup full-fat coconut milk (from the can, shake well before opening)

• 1/2 cup vegetable broth

• 1 cup fresh basil, chopped

• 2 tbs nutritional yeast or Parmesan

• 1 tbs Dijon mustard

• juice of 1/2 lemon

• 1 tsp Italian seasoning

• 4 tbs tomato paste

• 1/4 cup sun-dried tomatoes, chopped

• 1 can chickpeas, rinsed and drained

• 3 cups spinach/kale/etc. (frozen works well)

• salt and pepper to taste

Heat some olive oil in a skillet over medium heat. Add onions and garlic, and cook for about 5 minutes until softened. Add all remaining ingredients except for spinach. Mix well and simmer for 15-20 minutes.

Reduce heat to low and stir in spinach. Cook until wilted and serve with your choice of carbs.

shrimp tacos

pairs well with a margarita. makes 8 small tacos.

• 1 pound raw shrimp; peeled, deveined, and chopped

• 2 tsp each chili powder and cumin

• 1/2 tsp each garlic powder and onion powder

• 1/4 tsp cayenne pepper

• 1 tsp sea salt

• 2 tbs corn starch

• 8 street taco tortillas

• for serving: avocado, red onion, cotija cheese, lime wedges

coleslaw ingredients:

• 1 bag coleslaw mix

• 1/2 cup sour cream or full-fat Greek yogurt

• 1/2 cup chopped scallions

• 1/2 cup cilantro

• 2 cloves garlic, minced

• juice of two limes

• 1 diced jalepeno (optional)

• 1/4 water, if needed to thin the dressing

combine the shrimp with all seasonings and the corn starch. in a large skillet over medium heat, add 1 tbs avocado oil. cook the shrimp through - 7-8 minutes.

to assemble the tacos, add some coleslaw to each tortilla. top with shrimp and your preferred toppings.