1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.

Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half.  We tweaked it to what we had & our tastes.

1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.

Chef’s Note: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high). When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir. Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed. Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.

1. Preheat oven to 350°F. Brown meat with seasonings, adding corn & enchilada sauce until done.
2. Place layer of tortillas on bottom of 9″x11″ dish, add layer of meat mixture, top with cheese. Repeat until out of tortillas & meat mixture leaving off top layer of cheese.
3. Bake 25-30 minutes.
4. Remove adding final layer of cheese & bake 5 minutes.

Chef’s Note: This dish is great for pre-making or giving to neighbors when in need.

1. Coarsely grind or crush the two cereals & set aside.  Beat the egg with milk & set aside.
2. Stir together the flour, onion & garlic powders & black pepper.
3. Dredge the tenders in the flour, then the egg wash, then the cereal mixture.
4. Either use a deep fryer to fry or pan fry the tenders on low until they are done.  Be careful not to turn the temperature up too high or the cereal will start to caramelize.

Chef’s Note: If you like more sweet taste, or less sweet, adjust the cereals to get the right level.  Don’t use olive oil for the frying; they don’t taste right.

1. Preheat oven to 400°F.
2. Combine soy, rice wine, brown sugar & ginger in a small bowl & mix to combine.
3. Add fish to bowl & allow to marinate for about an hour.
4. Lay out a large length of aluminum foil on the bench (you can use two sheets of the same length to make is stronger).
5. Rip apart the coriander & lay into the center of the foil.  Layer the lime & fresh lemon slices over the top of the coriander.  Lay the marinated fish into the center of the coriander/lemon/lime bed.  Sprinkle with salt & pepper.
6. Layer another sheet of foil over the top of the fish & fold in all sides of the foil tightly to make a fully air tight parcel.
7. Place on a cookie sheet & bake in the oven for 15 minutes.  When you open the foil the fish should have changed color & be firm to the touch.
8. Serve with steamed rice & stir fried vegetables.

1. Soak bones overnight in salt water (1 tbsp salt to 1 qt water) in the fridge to get out the impurities & blood & such.
2. Preheat the oven to 450°F.
3. Put the marrow standing up in a roasting pan or other oven-safe vessel.
4. Roast for about 15 minutes.
5. In the meantime, make a nice salad with sliced shallots, some parsley, lemon juice, and oil to taste.  Toast some bread.
6. Serve with a spoonful of sea salt that the diner can sprinkle on themselves.

1. Slit the skins on the tomatoes & put them in boiling water for a minute to get the skins off.  Once skinned, put them in the blender to crush them.  Add tomato paste to thicken it.  Set aside.
2. In a food processor, pulse the onion, herbs, & pine nuts until neatly smooth.
3. In a nonstick pan, cook the mushrooms & onion/herb mixture with a bit of vegetable stock until translucent, then add the tomatoes.  Cook for about 1 hour on a very low simmer until reduced by about ¼.

Chef’s Note: When serving I add a chicken breast with all fat removed, thinly sliced & dry grilled, & some heart healthy bacon dry grilled.

1. Thaw pizza dough according to directions on package.  Roll out dough to about 14-16″ square (if you can only get one side squared, then have that away from you).
2. Beat one egg & add Italian seasoning to taste.  Brush top of rolled dough.
3. Layer the deli selections meat, then cheese, then meat, etc.  You can overlap the layer closest to you, but you want to leave an inch or so on the right & left, & 2″ at the edge farthest from you.
4. The peppers are optional.  If you are adding them, liberally spread a layer just above or below the middle layer of cheese.
5. Roll or fold the layers of food away from you.
6. Brush on egg mixture on the exposed dough as you go.
7. Fold the last bit towards you over the roll of food; fold the loose dough at the sides in to the center.  Coat with egg & flip onto a baking sheet lined with parchment paper.
8. Coat all remaining surfaces, even if you slop some on the paper.
9. Cut 3 or 4 slices into the top of the loaf about half way deep.
10. Bake at 350°F for about 45 minutes or until the dough is browned & cheese is bubbling out of the slices.
11. Let the dish rest a few minutes before serving.  Slide into 1″ wide slices to serve.

Chef’s Note: Pizza dough is often sold as 2-1 lb. balls of dough, so you might as well make 2. In step 6, I prefer to fold about 3 times, leaving the top edge of dough that you don’t layer exposed.  You can freeze the leftovers and reheat it later.

1. Slice the olives using an egg/mushroom slicer.
2. Divide the diced tomatoes in half.
3. Save ½ the can of tomatoes & combine the rest of the cans in a large bowl.  Add the salsa & cheese (grated).
4. Grease (or spray with Pam) a large round casserole dish approximately the diameter of the tortillas & lay down the first tortilla.  Spoon a layer of mix & repeat the layering until you are out of mix.  Add the last tortilla & the reserved tomatoes & some more cheese, if you like.
5. Cook for 45 minutes at 350°F.  Slice into 8 pieces & serve.

Chef’s Note: Ounce measurements are estimated.  Basically just use one can of each of the ingredients. Calories are higher than I thought for this, as the olives add minimal volume & lots of calories from fat.  Call it 375 calories if divided in 8, 500 if by 6. Use whole wheat tortillas, skip the olives, & use low fat cheese & this might be healthy.