Skillet Plum Chicken Tenders

1/2 t. garlic salt
1/2 t. lemon-pepper or similar seasoning
1.5 lbs chicken tenderloins or breasts cut into pieces
1 T. olive oil
2 cups sliced fresh plums
1/2 c. diced red onion
1/3 c. jelly (apple, choke cherry...)
1 T. grated gingerroot (or dried equivalent)
2 t. reduced-sodium soy sauce
1/2 t. dried thyme
1 T. cornstarch
2 T. white wine
1 T. sesame seeds, toasted

Sprinkle garlic salt and lemon-pepper seasoning over chicken. Heat oil and brown chicken over medium high heat. Add plums and red onion; cook and stir for 1-2 minutes.

Reduce heat and add next five ingredients. Combine cornstarch and wine and stir into pan. Cook, covered, until chicken is done and plums are tender, about 10 minutes. Sprinkle with sesame seeds before serving.

Blueberry, corn, and Feta Salad

3-4 cups sweet corn, cooked
1-2 T. olive oil
3 T. balsamic vinegar (white if you don't want the corn to take on the darker color)
1 T. chives, plush garnish
1/2 t. salt
1/4 t. pepper
1 cup blueberries
1/2 cup crumbled feta cheese

Whisk oil, vinegar, chives, salt, and pepper. Toss with corn. Fold in blueberries and feta and chives, if desired.

Spicy Potatoes with Garlic Aioli

The potato recipe itself still needs a little experimentation, but the aioli is great. 

 1.5 lbs potatoes, cut into 1.5 inch cubes (about 4 potatoes)
1-2 T. butter (or olive oil or coconut oil)
2 garlic cloves
1 T. smoked paprika
1 t. garlic powder
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4-1/2 t. crushed red pepper flakes
1/4 t. pepper

Aioli
1/2 mayo
1 T. lemon juice
1-2 garlic cloves
1/2 T fresh chives plus garnish
1 t. red wine vinegar
1/4 t. pepper (and salt, if needed)

Preheat oven to 375 degrees. Boil potatoes for 8-10 minutes or until almost tender. Drain and pat dry with paper towels. Toss with butter and garlic. 

Combine paprika, garlic powder, chili powder, cumin, salt, pepper flakes, and pepper. Toss with potatoes.

Transfer to greased 15x10 baking pan, in a single layer. Bake until crispy, about 25 minutes, stirring and rotating halfway through. Combine ingredients for aioli. Sprinkle chives on potatoes, if desired.

Glazed Gingerbread Donuts

First recipe made in our celebratory 10th anniversary donut pan. Best eaten fresh!

Ingredients:

- 1 cup flour
- 1/4 cup light or dark brown sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt

- 1 large egg
- 1/4 cup sour cream
- 1 tablespoon honey
- 1 tablespoon maple syrup
- 2 tablespoons vegetable oil
- 2 tablespoons whole milk

Glaze:
- 1 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons whole milk
Whisk together all ingredients until well combined.

Directions:

Preheat oven to 350F. Grease a donut pan.

Combine the dry ingredients. add the wet ingredients, mixing together until just combined.

Fill donut molds with batter, just over halfway full.

Bake for 10-2 minutes, until donuts spring back slightly when touched. Let cool slightly. While still warm, dip donuts in the gingerbread glaze then put on a wire rack to set. Store in an airtight container for up to 2 days.

Double Chocolate Banana Muffins

Ingredients:

- 1 1/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 1 cup sugar
- 1/4 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon nutmeg

- 1 1/3 cups mashed ripe bananas (about 3 medium bananas)
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 large egg

- 1 cup (6 oz) miniature chocolate chips
- 1/2 cup chopped walnuts (optional)

Directions:

Preheat oven to 350F. Grease muffin tins, or line with paper liners.

Whisk together the first 8 ingredients.

In a separate bowl, whisk together the bananas, oil, vanilla, and egg, until blended. Add to flour mixture. Stir just until moistened. Fold in chocolate (and walnuts, if desired).

Fill prepared muffin cups 3/4 full. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pan to a wire rack.

Burgers

Ingredients:

- 1 egg

- 1 teaspoon mustard (regular or Dijon)
- 1 teaspoon Worcestershire sauce
- 1 small onion, finely grated (or minced dried onion)
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper

- 1 lb medium ground beef

Directions:

Lightly oil grill. Heat to medium.

Whisk egg in a bowl. Add next 6 ingredients. Add any "stir-ins" that appeal to you (sun dried tomato, lemon or lime rind, ketchup, barbecue sauce, curry powder, fresh herbs, cajun seasoning, teriyaki sauce, etc.).

Crumble in the beef. Use your hands or a fork to gently mix. Handle the meat as little as possible to avoid toughness. Gently shape the mixture into burgers, about 3/4" thick. Use your thumb to make a shallow depression in the middle of each burger to prevent puffing up while cooking.

Place burgers on grill. Close lid. Cook until no longer pink inside, turning once (about 6-8 minutes per side). Meat thermometer should read 160F.

Pancakes

Ingredients:

- 1 cup flour (white or wheat)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 beaten egg
- 1 cup milk
- 2 tablespoons vegetable oil

Directions:

Combine the dry ingredients. Make a well in the center; set aside.

Combine the egg, milk, and oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter will be lumpy). Add additional milk to thin, if necessary.

Pour about 1/4 cup batter into a 3" circle on a hot lightly greased griddle or skillet. Cook over medium heat about 2 minutes on each side, or until golden brown.