Creamy Dill Sauce

Perfect for salmon, grilled chicken, burgers, roasted potatoes, sandwiches, wraps, or as a vegetable dip.
Makes: About 1 cup so just double or triple it, if your heart desires!

Ingredients

Wet Ingredients

¾ cup mayonnaise
1 tbsp apple cider vinegar
2 tsp stone ground mustard

Seasonings

½ tsp sea salt
¼ tsp freshly ground black pepper

Vegetables / Produce

1 tbsp fresh dill, finely chopped

Directions

1. In a small bowl, whisk together the mayonnaise, apple cider vinegar, and stone ground mustard until smooth.

2. Stir in the sea salt and black pepper.

3. Fold in the fresh dill.

4. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.

5. Serve chilled!

Crispy Buffalo Chicken Wraps

Crispy fried chicken tossed in Frank's RedHot Buffalo Sauce with creamy dill slaw, fresh tomatoes, and sharp cheddar wrapped in a warm tortilla.

Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

Wet Ingredients

2 eggs, beaten
2 tbsp milk
1 cup Frank's RedHot Buffalo Sauce
1 cup creamy dill sauce (recipe below)

Dry Ingredients

2 cups all-purpose flour
1 tsp baking powder (or ½ tsp baking soda)
4 large flour tortillas

Vegetables / Produce

1 (14 oz) bag coleslaw mix
2 Roma tomatoes, diced

Meat

2 large chicken breasts, cut into 1-inch bite-sized pieces

Seasonings

1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp cayenne pepper (optional)
1 tsp salt
½ tsp black pepper

Cheese

2 cups freshly grated sharp cheddar cheese

For Frying

Vegetable, canola, or peanut oil

Directions

Prepare the Chicken

1. Heat 2 to 3 inches of oil in a heavy pot or Dutch oven to 350°F.

2. In one bowl, whisk together the eggs and milk.

3. In another bowl, combine the flour, baking powder, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne.

4. Dip the chicken into the egg mixture, then coat well in the seasoned flour.

5. Fry the chicken in batches for 5 to 7 minutes, until golden brown and the internal temperature reaches 165°F.

6. Transfer to a wire rack.

Toss in Buffalo Sauce

1. Place the fried chicken in a large bowl.

2. Pour the Frank's Buffalo Sauce over the chicken and gently toss until evenly coated.

Make the Slaw

1. In a large bowl, combine the bag of coleslaw mix with 1 cup of the creamy dill sauce.

2. Toss until evenly coated.

Assemble the Wraps

1. Warm the tortillas in a skillet over medium heat for about 20 seconds per side.

2. Layer each tortilla with:

   • Buffalo chicken

   • Creamy dill slaw

   • Diced tomatoes

   • Freshly grated cheddar cheese

3. Fold in the sides and roll tightly into a burrito-style wrap.

Optional

Place the wraps seam-side down on a skillet or Blackstone over medium heat for 1 to 2 minutes per side until lightly golden and the cheese begins to melt.

Creamy Dill Sauce

Wet Ingredients

¾ cup mayonnaise
1 tbsp apple cider vinegar
2 tsp stone ground mustard

Seasonings

½ tsp sea salt
¼ tsp freshly ground black pepper

Vegetables / Produce

1 tbsp fresh dill, finely chopped

Directions

1. Whisk together the mayonnaise, apple cider vinegar, and mustard.

2. Stir in the salt and pepper.

3. Fold in the fresh dill.

4. Refrigerate for at least 30 minutes before serving.

Homemade Lasagna

Homemade Lasagna

Rich homemade meat sauce, creamy cheese sauce, and layers of pasta baked until bubbly and golden.

Prep Time: 45 minutes
Cook Time: 1 hour 10 minutes
Rest Time: 15 minutes
Serves: 8 to 10

Ingredients

Wet Ingredients

2 tbsp olive oil
1 (6 oz) can tomato paste
2 (14 oz) cans finely chopped tomatoes
¾ cup beef broth

Dry Ingredients

12 lasagna noodles (Pre-cooked)
3 tbsp all-purpose flour

Vegetables / Produce

1 yellow onion, diced
3 carrots, finely diced
2 celery stalks, finely diced (optional)
5 garlic cloves, minced

Meat

2¼ lbs lean ground beef

Seasonings

2 tsp sugar
1 tsp red pepper flakes
1 tsp salt
½ tsp black pepper

Cheese Sauce Ingredients

Wet Ingredients

3 tbsp butter
3⅓ cups whole milk

Dry Ingredients

3 tbsp all-purpose flour

Cheese

1¾ cups shredded mozzarella or mild white cheese
½ cup freshly grated Parmesan cheese
2 cups shredded mozzarella, for topping

Seasonings

1 tsp ground nutmeg
½ tsp salt
¼ tsp black pepper

Directions

Make the Meat Sauce

1. Heat a large Dutch oven or heavy pot over medium heat. Add the olive oil.

2. Add the onion, carrots, celery (if using), and garlic. Cook for 8 to 10 minutes, stirring occasionally, until softened.

3. Stir in the tomato paste and sugar. Cook for 2 minutes to caramelize the tomato paste.

4. Add the chopped tomatoes, beef broth, red pepper flakes, salt, and pepper. Stir well.

5. In a separate skillet over medium-high heat, brown the ground beef until deeply browned, breaking it into small pieces. This should take 8 to 10 minutes.

6. Transfer the browned beef to the tomato sauce and stir together.

7. Reduce heat to low, cover partially, and simmer for 40 to 60 minutes, stirring occasionally.

Make the Cheese Sauce

1. In a saucepan over medium heat, melt the butter.

2. Whisk in the flour and cook for 1 minute.

3. Slowly pour in the milk while whisking constantly.

4. Continue whisking over medium heat for 4 to 5 minutes, until thick enough to coat the back of a spoon.

5. Reduce heat to low and stir in the mozzarella and Parmesan until melted.

6. Season with nutmeg, salt, and pepper.

Assemble

1. Preheat oven to 400°F.

2. Spread a thin layer of cheese sauce on the bottom of a 9x13-inch baking dish.

3. Add a layer of lasagna noodles.

4. Spread a layer of meat sauce.

5. Spoon over a layer of cheese sauce.

6. Repeat the layers until all ingredients are used.

7. Finish with the remaining mozzarella cheese.

Bake

1. Cover loosely with foil.

2. Bake at 400°F for 25 minutes.

3. Remove the foil and bake another 15 to 20 minutes, until the cheese is browned and bubbling.

4. Let the lasagna rest for 15 minutes before slicing.

Jalapeño Cheddar Chicken Pot Pie Casserole

A creamy chicken pot pie filling topped with cheesy jalapeño cornbread. Comfort food with just the right amount of heat.

Prep Time: 20 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Serves: 8

Ingredients

Wet Ingredients

2 tbsp butter
2 (10.5 oz) cans cream of chicken soup
1 to 1½ cups chicken broth
½ cup sour cream

Dry Ingredients

2 (8.5 oz) boxes Jiffy Corn Muffin Mix (or your favorite cornbread mix)

Vegetables / Produce

1 cup frozen peas
1 cup frozen corn
1 yellow onion, diced
4 carrots, diced
4 celery stalks, diced
2 jalapeños, diced (plus extra slices for garnish if desired)

Meat

1 rotisserie chicken, shredded (or about 4 cups cooked shredded chicken)

Cheese

2 cups freshly grated sharp cheddar cheese

Seasonings

1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
½ tsp black pepper

Directions

Make the Filling

1. Preheat the oven to 400°F.

2. Melt the butter in a large skillet or Dutch oven over medium heat.

3. Add the onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened.

4. Stir in the garlic powder, onion powder, salt, and pepper.

5. Add the cream of chicken soup and chicken broth. Stir until smooth and gently simmer over medium-low heat for 3 to 5 minutes.

6. Stir in the shredded chicken, frozen peas, and frozen corn. Cook another 3 minutes until heated through.

7. Remove from the heat and stir in the sour cream.

8. Pour the filling into a greased 9x13-inch baking dish.

Make the Cornbread Topping

1. Prepare the cornbread mix according to the package directions.

2. Fold in the shredded cheddar cheese and diced jalapeños.

3. Spread the cornbread batter evenly over the chicken filling.

4. If desired, top with extra jalapeño slices.

Bake

1. Bake at 400°F for 25 to 30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

2. Let the casserole rest for 5 to 10 minutes before serving.

Optional Honey Butter Topping

Wet Ingredients

2 tbsp melted butter
1 tbsp honey

Whisk together and brush over the warm cornbread immediately after it comes out of the oven.

Tomatillo Green Chili Salsa

Ingredients

Vegetables

• 5-8 tomatillos, husked and rinsed

• 2 to 3 jalapeños (remove seeds for less heat)

• 3-4 Serrano peppers

• ½ white onion

• 6 garlic cloves FRESH

• ½ cup fresh cilantro

• Juice of 2 limes

• 2 Avocados (optional- makes it creamier!)

Seasonings

• 1 tsp kosher salt, or to taste

• ½ tsp black pepper

• 3 tbs Mexican chicken bouillon powder, widely known as caldo de pollo powder

• ½ tsp garlic powder (optional)

Directions

1. Get a skillet HOT- We need a good char.

2. Add 2-3 tablespoons of avocado oil then add peppers, tomatillos, white onion until all sides are “burnt”.

3. Theres going to be a lot of oil sizzling so I like to put a piece of aluminum foil over so avoid a mess

4. Let vegetables cool for 5 to 10 minutes. (if you are impatient and stick them directly in your blender- its explodes… don’t ask how I know this).

5. Add roasted vegetables, garlic cloves, avocado, cilantro, lime juice, salt, pepper, and garlic powder to a food processor or blender.

6. Pulse 10 to 15 times for a chunky salsa or blend until smooth, depending on your preference…. I prefer smoooth

7. Taste and adjust salt. pepper or lime juice as needed.

8. Refrigerate for at least 30 minutes before serving for the best flavor.

Serving Ideas

• My roommate Dan, has this every morning on ground beef, shredded hashbrowns, 2 over easy eggs and shredded cheese!

• Tacos

• Burritos

• Eggs

• Grilled chicken

• Carne asada

• Enchiladas

Storage

• Refrigerate in an airtight container for up to 1 week.

• Freeze for up to 3 months.

Tips

• If you accidentally make it too spicy (which I have done a few times) or if you want to add protein you can add a ½ cup of cottage cheese.. I promise you cant tell!

Sticky Korean Short Ribs

I LOVE getting these short ribs from my cousin at the ranch they run in Deerlodge, MT. Its his least favorite cut so I usually get to take a cooler home :)

Ingredients

Wet Ingredients

1 cup low sodium soy sauce
½ cup brown sugar
¼ cup honey
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp sriracha (optional, for extra heat)

Dry Ingredients

2 tbsp cornstarch
2 tbsp water (to make a slurry at the end)

Vegetables / Produce

8 garlic cloves, minced
2 tbsp fresh ginger, grated
4 green onions, sliced (for garnish)

Meat

4 to 5 lbs beef short ribs or flanken style beef ribs

Seasonings

1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes (optional)
1 tbsp toasted sesame seeds, for garnish

1 to 2 tsp Taekyung Korean chili flakes (gochugaru) I order this from Amazon or you can usually find at World Market!

Directions

Optional: Sear the Ribs

1. Pat the ribs dry with paper towels.

2. Season lightly with black pepper, garlic powder, and onion powder.

3. If your crock pot has a Sear function, sear the ribs over High heat for 2 to 3 minutes per side until browned. If not, sear them in a skillet over medium high heat.

4. Transfer the ribs to the crock pot.

Make the Sauce

1. In a bowl, whisk together the soy sauce, brown sugar, honey, sesame oil, rice vinegar, 1 to 2 tsp Taekyung Korean chili flakes (gochugaru), sriracha, garlic, ginger, and black pepper.

2. Pour the sauce over the ribs.

Slow Cook

1. Cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the meat is fork tender and nearly falling off the bone.

Thicken the Sauce

1. Remove the ribs and keep warm.

2. Pour the cooking liquid into a saucepan.

3. Bring to a gentle simmer over medium heat.

4. Whisk together the cornstarch and water, then slowly stir it into the sauce.

5. Simmer 2 to 3 minutes, stirring constantly, until thick and glossy.

Finish

1. Return the ribs to the sauce and coat well.

2. Serve over jasmine rice.

3. Garnish with green onions and toasted sesame seeds.

Notes

• Bone-in short ribs are the best choice. The bones add flavor and the meat becomes incredibly tender during the long cook!

• For extra caramelization, place the finished ribs under the broiler for 3 to 5 minutes after brushing with the thickened sauce before serving. This gives them a sticky, restaurant-style finish.

Famous Buffalo Chicken Dip

Creamy, cheesy, spicy + always the first thing gone at a party!!

Prep: 15 minutes
Cook: 4–6 hours in crockpot + 25 minutes in oven
Serves: 8–10

Ingredients

Wet Ingredients

1 (8 oz) block cream cheese, softened for 1 hour at room temperature
1–1½ cups buffalo sauce

Dry Ingredients

1 ranch seasoning packet
2 cups Mexican shredded cheese, divided

Produce

1 cup celery, finely diced (optional)

Meat

3 large chicken breasts

Directions

Cook the Chicken

1. Place chicken breasts in the crockpot.

2. Cook on Low for 6–7 hours or High for 3–4 hours, until chicken easily shreds.

3. Shred the chicken very finely. This is the key to making the dip extra creamy and scoopable.

Make the Dip

1. Preheat oven to 375°F.

2. In a large bowl, combine:

   • finely shredded chicken

   • softened cream cheese

   • buffalo sauce

   • ranch seasoning packet

   • 1½ cups Mexican shredded cheese

   • celery, if using

3. Mix until everything is evenly combined.

Bake

1. Transfer mixture to a baking dish.

2. Top with remaining ½ cup Mexican shredded cheese.

3. Cover with foil and bake at 375°F for 20 minutes.

4. Remove foil and broil on High for 5 minutes, until the cheese is melted and bubbly.

Madison's Tip

Finely shredding the chicken is the secret. Don't leave large chunks. The finer the chicken, the creamier and more dip-like the texture becomes.

Homemade Baguettes

Easy Homemade Baguettes

Prep: 5 min
Rise: 90 min
Bake: 22 min
Makes: 2 baguettes

Ingredients

Wet Ingredients
1¾–2 cups very warm water (not boiling hot)

Dry Ingredients
3½ cups bread flour (or all-purpose)
1½ tbsp brown sugar
1 tbsp granulated sugar
1 tbsp active rapid-rise yeast
1 tbsp sea or kosher salt

Directions

1. Add salt + brown sugar to flour and mix.

2. In a measuring cup or small bowl, stir yeast into warm water, then add granulated sugar. Let sit 5-10 min. *Until foamy!! If it doesn’t turn foamy…. The yeast has expired

3. Slowly stir yeast water into flour using the handle of a wooden spoon. Mix until sticky + rough. (I have a kitchen aid- I will use the dough hook and put on low for 5 mins).

4. Cover with towel and rise 90 min (in oven OFF).

Preheat oven to 475°F.
5. Flour counter, scoop dough gently, fold 4–5 times into a smooth ball.

6. Cut in half, roll + stretch each piece into baguettes. Twist 2–3 times, place on parchment or baguette pan.

7. Makes 4-5 small slices with a v sharp knife.

7. Bake 12 min at 475°F, lower to 450°F, bake 10 more min until golden brown.

Pro Tip: Add a small pan of water to your oven bottom shelf for extra steam = the crispiest crust.

Mac & Cheese

Ingredients

Wet Ingredients
2 cans evaporated milk
1 stick butter

Dry Ingredients
1 box cavatappi noodles
1 pound cheddar cheese * Shred your own!

1 pound colby jack * Shred your own!
1/4 cup flour

Seasonings
Salt + pepper, to taste

Cajun Seasoning

Directions

1. Preheat oven to 375°F.

2. Layer cooked macaroni and shredded cheese in a baking dish (alternating layers).

3. In a saucepan, melt butter over medium heat.

4. Whisk in flour and cook 1 minute.

5. Slowly pour in evaporated milk while whisking until the sauce thickens and becomes smooth. I usually do it 1/3 of the can at a time, stirring in between.

6. Season lightly with salt + pepper, 2-3 tablespoons of Cajun seasoning.

7. Pour the sauce evenly over the macaroni and cheese layers.

8. Gently stir to coat everything.

9. Bake 20–25 minutes, until lightly browned and bubbling. I also like to broil for the last 5 for a crust!

Caramelized Onion, Bacon Dip

Ingredients

Wet Ingredients
8 oz cream cheese, softened
1 cup sour cream, room temp (you can also substitute with greek yogurt)
½ cup mayo, room temp
1–2 tbsp balsamic vinegar

Dry Ingredients
4 oz mozzarella, shredded
2 oz mozzarella (for topping)
1 tsp Worcestershire sauce
1 tsp brown sugar

Crispy fried onions (for topping) or fry up a shallot

Vegetables/Produce
4 large yellow onions, sliced
2 shallots, sliced
6 cloves garlic, minced
1–2 tsp fresh thyme

Meat
1 lb thick-cut bacon, cut into small pieces

Seasonings
Pinch of salt
Freshly cracked pepper, to taste
Splash of water (for caramelizing)

Directions

1. Cook bacon in a skillet over medium/high heat until crispy. Remove and set aside, keeping ¼ cup bacon grease in the pan.

2. Add sliced onions with a pinch of salt + a splash of water. Cook over medium/low heat.

3. Continue adding small splashes of water and stirring frequently until caramelized (about 1 hour- 1.5 hours.)

4. In the last 2–3 minutes, add garlic, thyme, balsamic vinegar, and brown sugar. Stir to combine.

5. In a mixing bowl, combine cream cheese, sour cream, mayo, cheddar, 4 oz mozzarella, Worcestershire, pepper, and most of the bacon.

6. Let caramelized onions cool slightly, then fold them into the cheese mixture.

7. Transfer to a baking dish. Top with remaining mozzarella, crispy onions (I like to fry up some shallots if I have on-hand), and leftover bacon.

8. Bake at 350°F for 30 minutes, then broil 2–3 minutes until golden crust and bubbly.

9. Serve warm with crackers, toasted baguette, or pretzels.

This recipe takes a couple hours so I tend to make it a day before or morning before, then warm up half an hour before apps are served!

Hunter’s Pie (Elk Shepherd’s Pie)

Hearty, rustic + baked in a cast iron skillet!

Serves: 4–6

Ingredients

Wet Ingredients
1 tbsp tomato paste
¼ cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tbsp butter
Milk or cream (for mashing potatoes)

Dry Ingredients
1 tbsp flour

Vegetables/Produce
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
1 tbsp fresh rosemary & thyme
1 cup peas
4 russet potatoes, peeled and boiled

Meat
1 lb ground elk

Seasonings
Salt & pepper
Garlic powder
Onion powder

Directions

1. Brown elk, then remove.

2. In same pan, sauté onion, carrots, and celery. Add garlic and herbs.

3. Stir in tomato paste and flour, deglaze with wine.

4. Add broth, Worcestershire, peas, and elk. Simmer 7 min.

5. Mash potatoes with butter, milk, salt, and pepper.

6. Spread potatoes over elk filling in skillet and rough up the top.

7. Bake 375°F for 25 min until golden.

Madison’s Tip: Sprinkle cheddar on top before baking

Huckleberry Coffee Cake

Recipe

Wet Ingredients
¼ cup margarine, softened (or butter)
4 oz fat-free cream cheese
1 cup sugar
1 large egg
1 tsp vanilla extract

Dry Ingredients
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt

Add-ins
2 cups fresh or frozen huckleberries (do not thaw!)

Topping
2 tbsp granulated sugar
1 tsp ground cinnamon

Instructions

1. Preheat oven
   Preheat your oven to 350°F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper for easiest removal!

2. Make the creamy base
   In a large mixing bowl, beat the softened margarine and cream cheese together on medium speed until smooth and creamy. Gradually add the sugar, beating well after each addition. Add the egg and continue mixing until fully combined and light in texture.

3. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine wet and dry ingredients
   Gradually add the dry ingredients to the creamy mixture, stirring just until incorporated. Mix in the vanilla.

5. Fold in berries
   Gently fold in the huckleberries, being careful not to crush them. Using frozen berries helps prevent bleeding into the batter.. coat them lightly in flour!

6. Pour into pan
   Pour the batter into the prepared pan and spread evenly.

7. Add topping
   In a small bowl, combine 2 tablespoons sugar with cinnamon/pumpkin spice pie. Sprinkle evenly over the top of the batter to create a golden crust.

8. Bake
   Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

9. Cool and serve
   Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving for best texture!!

Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Ingredients

Dry Ingredients
2 ¼ cups (280g) all-purpose flour
1 tsp baking soda
½ tsp salt

Wet Ingredients
1 cup (230g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 tsp vanilla extract

Add-ins
2 cups chocolate chips (milk, dark, or semi-sweet)
Fresh raspberries- as many as your heart desires

Instructions

1. Preheat the oven
   Preheat your oven to 350°F. Line two-three baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.

2. Mix dry ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream butter and sugars
   In a 2nd large bowl, or KitchenAid bowl beat the softened butter, granulated sugar, and brown sugar together on medium/high speed (or by hand with a sturdy whisk) until light and fluffy, about 3-4 minutes.

4. Add eggs and vanilla
   Beat in the eggs, one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until combined.

5. Combine wet and dry ingredients
   Gradually mix the flour mixture into the wet ingredients on low speed until just combined. NO overmixing to keep cookies soft!

6. Fold in chocolate chips and raspberries
   First, fold in the chocolate chips evenly using a spatula or wooden spoon. Then very gently fold in raspberries. Most will smash slightly, which is fine… it adds flavor and texture!

7. Scoop the dough
   Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between cookies to allow spreading.

8. Bake
   Bake for 12-15 minutes, until the edges are golden brown but centers are still soft. For softer cookies, remove when slightly underbaked in the center… they’ll firm up as they cool.

9. Cool and enjoy
   Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

10. Add Flakey sea salt! Enjoy your fresh summer produce!

Rainbow Carrot Tarte

Rainbow Carrot Tart Recipe

Ingredients

Dry Ingredients

• 1 sheet puff pastry (store-bought or homemade)

Wet Ingredients

• 1/2 block Boursin cheese (about 4 oz) Any flavor

• 1 tablespoon olive oil (for drizzling)

• 1-2 tablespoon honey

Produce

• 4-5 rainbow carrots (or any variety, peeled and thinly sliced)

• 1 tablespoon fresh thyme or basil for a cutie garnish

Other

• Flakey salt

• Goat cheese (optional)

How to Make Rainbow Carrot Tart

1. Preheat Oven
   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

2. Prepare Puff Pastry
   Roll out your puff pastry on the prepared baking sheet. Gently score a border around the edges to create a “frame” for the tart, but don’t cut all the way through.

3. Spread Boursin Cheese
   In a small bowl, use a spoon to gently break apart the Boursin cheese. Spread half a block of Boursin evenly over the center of the puff pastry, within the scored border.

4. Arrange Carrots
   Lay your thinly sliced rainbow carrots on top of the Boursin cheese. Arrange them in a colorful, overlapping pattern.

5. Season
   Drizzle the carrots and pastry with a little olive oil, then sprinkle with salt, pepper, and fresh thyme or basil leaves for extra flavor.

6. Bake the Tart
   Place the tart in the oven and bake for 25-30 minutes, or until the puff pastry is golden and crispy around the edges, and the carrots are tender.

7. Finishing Touches
   Drizzle a little honey over the warm tart and a sprinkle of flakey salt. Garnish with additional fresh thyme basil, or goat cheese if your heart desires.

8. Serve
   Let the tart cool slightly before slicing (sharp ass knife) and serving.

Notes

• If you prefer a sweeter touch, add a sprinkle of goat cheese or feta alongside the Boursin for a tangy contrast.

• Can be served warm or at room temperature… Makes good for an app, side or DARE I SAY, dessert!?

MIL Lasagna

13 x 9 Pan

1 lb of hamburger (sirloin)

1 Can of tomato sauce

1 Can of tomato paste

1 16oz of cottege cheese

2 packs of mozzarella cheese slices

Lasagna noodles (boil and cook them)

Italian Seasoning

Directions:

Start oven at 375

Boil noodles & drain

Brown hamburger & drain

Add tomato sauce & paste - mix well

Add cottage cheese & simmer

Layer noodles - 1 meat mixture layer, mozzarella layer, repeat *end with mozz layer on top

Bake at 375 for 30 mins, broil top for 5 mins

Tater Tot Casserole

It's not pretty, but it IS delish! 

Tater Tot Casserole with Elk, Beef, and Enchilada Sauce

Shout out to one of my besties, Allie Rae for the recipe then letting me change it up!

Ingredients

Wet Ingredients:

• 1 can (15 oz) red enchilada sauce

• 1 can black beans or kidney, drained and rinsed

Dry Ingredients:

• 1 packet taco seasoning

• 1 small onion, diced

• 2 cups shredded cheddar cheese

• 1 bag (32 oz) frozen tater tots

Meat:

• 1 lb ground elk (if you dont have elk, 2x beef will do)

• 1 lb ground beef (more fatty like 77% since elk is so lean!)

Instructions

1. Preheat oven to 375°F

2. Cook the meat: In a large skillet over medium heat, cook the ground elk, ground beef, and diced onion until the meat is browned and the onion is softened. Drain any excess fat.

3. Season and combine: Add the taco seasoning and stir to coat the meat evenly. Add the black beans and red enchilada sauce, mixing well to combine.

4. Assemble the casserole: Spread the meat mixture evenly into the bottom of a 9x13-inch baking dish. Sprinkle shredded cheddar cheese over the meat layer. Arrange the frozen tater tots in a single layer over the top. Add MORE cheese if preferred.

5. Bake: Place the baking dish in the oven and bake for 30-35 minutes, or until the tater tots are crispy and the cheese is melted and bubbly.

6. Serve: Let the casserole rest for 5 minutes before serving. Enjoy with your favorite toppings, such as sour cream, diced tomatoes, or sliced green onions!

Notes

• This casserole can be made ahead and refrigerated for up to 24 hours before baking. If baking from cold, add an additional 10-15 minutes to the cooking time.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

Strawberry- Rhubarb Dump Pie

Rhubarb! My Montana friends are familiar with this vegetable, but if you're not, it's considered a spring vegetable. Rhubarb is very sour and hearty. It's a perennial, meaning it comes back year after year. The first time Josh saw it, he thought it was big lettuce leaves, which is fair. Rhubarb has a pink stalk that is edible, but the leaf part is poisonous—so no salads here! You can also buy rhubarb when it's in season, which is summertime. This recipe pairs AMAZINGLY with Wilcox's Vanilla Ice Cream!

INGREDIENT LIST

Fresh Produce:

• 4 cups chopped rhubarb

• 2 cups sliced strawberries

Dry Ingredients:

• 1 package yellow cake mix

• 1 package of Jell-O (strawberry or cheesecake flavor) I prefer sugar free :)

• ¼ cup or less of white sugar

Wet Ingredients:

• 1 cup warm water

• ¼ cup butter

Instructions

1. Oven to 375 F

2. Spray pie or 9 x 13 pan with olive oil

3. Dump strawberries and rhubarb into pan

4. Sprinkle 1/4 cup of white sugar on top

5. Sprinkle Jello-mix

6. Dump cake mix

7. Add butter and water

   Optional Toppping (suggested by girlfriends while eating it!)

8. 1/4 Cup brown sugar, 1 Cup of oatmeal, melted butter. Mix together and crumble on top

9. Cook for 45-50 minutes!

   Serve with ice cream and enjoy this traditional Montana dessert on a hot summer night!

Chocolate Chip Cookies

INGREDIENT LIST

Chocolate Chip Cookies

Dry Ingredients
½ tsp salt
1 tsp baking soda
2 ¼ cups (280g) all-purpose flour

Flaky Sea Salt (Maldons is the best!)

Wet Ingredients
1 cup (230g) unsalted butter, softened
¾ cup (150g) granulated sugar
¾ cup (165g) packed brown sugar
2 large eggs
2 tsp vanilla extract

Add-ins
2 cups (340g) chocolate chips (milk, dark, or semi-sweet)
Optional: 1 cup chopped nuts (e.g., walnuts or pecans)

How to Make

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. In a large mixing bowl or kitchen Aid, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 to 4 minutes.

4. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Gradually mix in the dry ingredients until just combined—do not overmix!!

6. Fold in the chocolate chips and optional nuts

7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one.

8. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set. Just when they look almost done, take out!! These are so easy to overcook.

9. Take out, ADD SEA SALT STAT.

10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Homemade Focaccia Bread (dry yeast)

INGREDIENT LIST

Wet Ingredients:

• 1 1/2 cups water

• 4 tablespoons extra virgin olive oil, divided

Dry Ingredients:

• 3 1/4 cups all-purpose flour

• 1 packet Fleischmann's® RapidRise® Instant Yeast (1/4 tsp.)

• 1 tablespoon sugar

• 1 teaspoon salt

• 3 tablespoons shredded Parmesan cheese

• 1/2 teaspoon Italian herb seasoning

PREPARATION

1. Combine the flour, dry yeast, sugar, and salt in a large mixing bowl and stir until blended.

2. Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup or microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F). Add to the flour mixture. Stir with a spoon until well mixed.

3. Spread the dough into a greased 13 x 9-inch pan. (Don't worry if the dough isn't even or filling the corners.) Cover with a towel and let rise in a warm place until doubled in size, about 30 minutes.

4. Using your lightly oiled finger, gently poke holes about every inch in the dough, going nearly to the bottom. Drizzle with the remaining 2 tablespoons of olive oil and evenly sprinkle with Parmesan cheese and Italian herbs. Let rise, uncovered, for an additional 15 minutes while the oven preheats to 375°F.

5. Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping if desired!!

D’LISH Dipping oil/vinegar

⅓ cup cold-pressed, extra virgin olive oil

1 tablespoon aged balsamic vinegar

2 teaspoons freshly grated Parmesan cheese

1 teaspoon fresh minced garlic

1 teaspoon Italian seasoning

1 tablespoon fresh finely chopped basil

½ teaspoon crushed red pepper flakes

¼ teaspoon salt

¼ teaspoon freshly crushed black pepper

Green Chili Chicken Enchiladas

INGREDIENT LIST

Wet Ingredients:

2 cans (10 oz each) Old El Paso™ Mild Green Chile Enchilada Sauce

1 can (4 oz) Old El Paso™ Chopped Green Chiles

1 package (8 oz) cream cheese, cut into cubes (I usually set it out for a couple hours before so its softer and easier to mix)

1 can of refried beans

Dry Ingredients:

1 package Flour Tortillas

1 cup shredded 3 pepper, mexican blend or cheddar shredded cheese

Fresh Ingredients:

White Onion (optional)

Cilantro

Meat:

2-3 lbs boneless skinless chicken breasts (we like extra protein at our house). * I cook them in the crockpot the day before! You can also use rotisserie chicken and shred it!

PREPARATION

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Instructions

1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.

2. Mix the filling
   In a medium skillet over medium heat, stir together the sour cream, green chiles, white small diced onion (optional), 1 can of enchilada sauce, lime juice, cream cheese, and your seasonings. Stir until everything is smooth and melted together. Fold in the shredded chicken and mix until evenly coated.

3. Fill and roll the tortillas
   Put a spoonful or two of the refried beans down, top the creamy chicken mixture into the center of each tortilla, roll tightly, and place seam-side down in the baking dish. You should be able to fit about 6-8 depending on the size of your tortillas and how full you fill them.

4. Top with sauce and cheese
   Pour ½ can of enchilada sauce over the top of the rolled tortillas, then sprinkle generously with shredded cheese. (If you're using bagged cheese, rinse it under cold water and pat dry to help melt better—little trick to ditch the cornstarch.)

5. Bake
   Cover the pan with foil and bake for 20 minutes, then remove the foil and bake another 10 minutes until hot and bubbly. If you like a golden cheesy top, flip on the broiler for 2–3 minutes—but watch closely!

6. Garnish and serve
   Drizzle with any leftover sauce and top with chopped green onions, fresh cilantro, or even a little extra lime juice. Serve with rice, a side salad, or just as-is for a cozy, easy dinner.