Pecan Pie French Toast Casserole

https://www.thepioneerwoman.com/food-cooking/recipes/a37612689/pecan-pie-french-toast-casserole-recipe/
I cut the bread into small cubes instead of leaving it in slices, so the picture doesn't quite match.

I've made this a couple times for our staff breakfasts, and it's always a big hit!

Ingredients:
FOR THE FRENCH TOAST

• Butter or nonstick spray
• 1 loaf French bread, about 18" long
• 8 large eggs
• 1 c. whole milk
• 1 c. heavy cream
• 1/4 c. packed brown sugar
• 2 tbsp. granulated sugar
• 1 tsp. cinnamon
• 1 tbsp. vanilla extract

FOR THE PECAN PIE TOPPING

• 1 1/2 c. pecans
• 1 stick butter
• 1 1/2 c. packed brown sugar
• 1/2 c. light corn syrup
• 1/3 c. maple syrup

Directions:

1. Preheat the oven to 350 degrees.
2. For the french toast: Grease a 9-by-13-inch baking dish with butter or nonstick spray. Cut the bread into slices, about 3/4-inch thick. Then cut the slices into cubes.
3. In a large bowl, mix together the eggs, milk, cream, sugars, cinnamon and vanilla. Dump the cubes of bread in the egg mixture and soak thoroughly. Once soaked, spoon the cubes into the baking dish, spreading them out evenly. Pour any remaining egg mixture over top of the bread and let rest while you make the topping.
4. For the topping: Roughly chop the pecans, leaving some whole. Combine the butter, brown sugar, corn syrup and maple syrup. Once the sugar is dissolved, remove from the heat and stir in the pecans. Place spoonfuls of the mixture all over the top of the bread. Cover and bake for 20 minutes. Uncover and continue baking for 25-30 more minutes, until the egg custard is set and the topping is golden brown. Let rest for 10 minutes before serving.
5. Cut into squares and serve with a drizzle of syrup from the bottom of the pan.

Mushroom and Pea Risotto

https://therecipecritic.com/mushroom-risotto/
The original recipe called for 1 lb. sliced white mushrooms, but I used dried King bolete (wild porcini) mushrooms that we harvested ourselves here in Alaska. I chopped the dried mushrooms into small pieces and rehydrated them in the simmering broth, which meant I needed an extra 1/2 cup of vegetable broth for the recipe. It added an excellently rich mushroom flavor to the risotto!



Ingredients:

• 8 cups vegetable broth (includes extra for rehydrating dried mushrooms)
• 1 Tbs extra-virgin olive oil
• 1 onion finely chopped
• 2 Tbs butter divided
• 2 cloves garlic minced
• 1 cup dried mushrooms, chopped
• 1 Tbs fresh thyme stems removed and minced
• salt and pepper
• 2 cups arborio rice
• 1/2 cup white wine
• 1 cup grated parmesan cheese
• 3/4 cup frozen peas, thawed
• 2 Tbs chopped fresh parsley

Instructions:

1. Start by warming the broth in a medium saucepan over medium heat bring to a simmer. Add the dried mushrooms and stir to thoroughly soak.
2. In a large pot heat the olive oil. Add the onion and cook until tender. Add 1 tbsp butter, garlic, and thyme. Season with salt and pepper. 
3. Add the remaining 1 tbsp butter, melt, and then add the arborio rice. Stirring on medium heat, cook the grains until the are lightly brown and start to toast about 2 minutes. Add the wine and cook until the wine has absorbed.
4. Add one cup of broth at a time to the rice and stir frequently until the rice absorbs the liquid. Continue to add one cup of broth and allow the rice to absorb after each addition. Stir often and cook until the risotto is al dente and not mushy. You may not need all of the broth.
5. Add the mushrooms from the broth, parmesan, and peas to the rice mixture and stir. Garnish with fresh parsley. Serve while warm.

Smoked Salmon & Lemon Risotto

https://www.bbcgoodfood.com/recipes/smoked-salmon-lemon-risotto



Ingredients:

• 1 onion, finely chopped
• 2 tbsp olive oil
• 350g risotto rice, such as Arborio
• 1 garlic clove, finely chopped
• 1 ½l boiling vegetable stock
• 170g pack smoked salmon, chopped
• 85g mascarpone lite
• 3 tbsp flat-leaf parsley, chopped
• grated lemon zest, plus squeeze of juice
• handful arugula

Instructions:
STEP 1
Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
STEP 2
Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with some arugula.

Chicken Piccata in Lemon Caper Butter Sauce

https://alittleandalot.com/chicken-piccata/



Ingredients:

• 1 16-oz package spaghetti or angle hair pasta (*See note.)
• 2 lbs boneless skinless chicken thighs
• 1 cup all-purpose flour
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tbsp extra virgin olive oil
• 4 tbsp butter, divided
• 1/4 cup dry vermouth
• 1/4 - 1/2 tsp crushed red pepper (to taste)
• 1/3 cup freshly squeezed lemon juice
• 1/2 cup chicken broth
• 4 oz nonpareils capers
• 1/3 cup chopped fresh parsley

Directions:

1. Cook the pasta according to the package directions until it's just under al dente (very slightly underdone). Drain and pile it onto a large serving platter. Cover with aluminum foil and place in a 200 degree oven just to keep it warm while you make the chicken.
2. Lay chicken on paper towels and pat dry.
3. Put the flour, salt, and pepper in a shallow dish or pie plate and stir to combine. Dredge the chicken in the flour, coating it on all sides. Gently shake off excess flour and lay the chicken on a plate.
4. Add the olive oil and 2 tbsp butter to a large heavy bottom saucepan or deep skillet and set it over medium-high heat. When the butter is melted, add the chicken. Do not overlap the chicken in the pan - brown in batches if necessary. Let the chicken cook on one side until golden brown - about 3 minutes. Flip over and let cook on the other side util golden brown, about 3 minutes more. Remove the chicken from the pot and set on a plate.
5. Add the vermouth and crushed red pepper to the pan and cook over medium-high heat until almost all the liquid has evaporated - about 5 minutes. Add the lemon juice and chicken broth and bring to a boil. Put the chicken back into the pan along with the capers, reduce the heat to medium-low, cover and let simmer until the chicken is cooked through, about 5-10 minutes.
6. Remove the pan from the heat and taste for seasoning; add more salt and pepper if desired. Use tongs to lay the chicken on top of the pasta. Add the remaining 2 tbsp butter to the pan and stir until it's melted. Pour the sauce over the chicken and pasta, top with the chopped parsley, and serve.

Banana Bread with Honey

https://food52.com/recipes/82923-banana-bread-with-honey

Ingredients:

• 3 Ripe bananas, mashed
• 3/4 cup Honey
• 3 tablespoons Vegetable oil
• 1 Egg
• 1/2 cup
• 2 Tbs Milk
• 1/2 cup chopped walnuts
• 2 1/2 cups All-purpose flour
• 3 teaspoons Baking powder
• 1/2 teaspoon Salt
• Pinch Baking soda

Directions:

1. Preheat oven to 325.
2. Place bananas in a large bowl and mash thoroughly with a fork. Add honey, milk, egg, oil, and walnuts; stir to combine.
3. Add flour, baking powder, baking soda and salt. Stir just until combined.
4. Pour into a greased loaf pan and bake for 55-60 minutes, until toothpick or wooden skewer comes out clean.
5. Allow to cool in the pan for about 10 minutes before inverting on a wire rack to cool.

Slow Cooker Corned Beef and Cabbage

https://www.thepioneerwoman.com/food-cooking/recipes/a35620974/slow-cooker-corned-beef-and-cabbage-recipe/



Ingredients:
2 large carrots, peeled
1 yellow onion, peeled
6 sprigs fresh thyme
1 package corned beef brisket (3 to 4 lbs), with seasoning packet
1/2 head savoy cabbage
1 lb. small red-skinned potatoes

1 cup sour cream

1 Tbs prepared horseradish

Directions:

1.  For the corned beef and cabbage: Cut the carrots into 3-inch long pieces. Cut the onion in half, leaving the root end intact. Cut each half into 3 wedges (6 total). Put the carrots, onion and thyme in the bottom of a 6- to 8-quart slow cooker.
2.  Put the corned beef fat-cap side up over top of the carrots and onions in the slow cooker. Cover with 1 quart of water and sprinkle with the seasoning packet. Cover and cook high for 5 hours.
3.  For the horseradish sauce, mix the sour cream and prepared horseradish in a small bowl.
4. Cut the cabbage into 4 wedges, leaving the core intact. Place the potatoes in the slow cooker around the sides of the corned beef and place the cabbage over top. Cover and cook over high for about 2 more hours, or until the corned beef is tender and the cabbage and potatoes are soft.
5. Slice the corned beef and serve with all of the vegetables and the horseradish sauce.

Ham Green Bean and Potato Soup

https://www.mightymrs.com/ham-potato-and-green-bean-soup/



Ingredients:

• 8 potatoes peeled, chopped and cooked (or use canned potatoes)
• ½ cup butter
• 16 oz diced ham (2 cups)
• 1 (14.5oz) can green beans (or use 1 cup fresh green beans)
• 4 cups milk

Extras (Optional)

• 1 oz packet ranch seasoning
• 2 cups shredded cheddar cheese
• 4 tbsp chives (fresh or dried)
• salt and pepper to taste

Instructions:

1. In a large pot, bring 8 cups of water to a boil.
2. Peel and chop potatoes into bit sized chunks then add to pot of water. (Be careful, water may splash and will be hot)
3. Boil potatoes for 15 minutes or until the largest chink of potato is soft all the way through. Then drain potatoes.
4. Return the empty pot to the stove top. Keep heat at high. Add butter, ham, green beans, potatoes and milk. Bring to a boil. Stir and cook for 5 minutes.
5. Add salt and pepper to taste.
6. Ladle into bowls then top with cheddar cheese and chives if desired.