Bake at 400°F 

Standard for 13-15 minutes

Thick cut for 15-18 minutes

1. Preheat oven to 425°F

2. Line pan with foil

3. Spray with oil

4. Place cutlets

5. Add about 1 tbsp butter (cut thin and place on top -  be careful not to touch knife to pork then back to butter, we don't want cross-contamination)

6. Cook at 425°F for 20 minutes, broil (low if you have to pick) for 5. You can flip the cutlets about halfway through if you want, but I haven’t been.

Several restaurants will marinate chicken in Italian dressing, I will also do so but try any marinade or dry rub that sounds good. We used to do a lot of lemon pepper chicken when I was first learning how to cook and the only thing I would change is to pat the chicken dry with paper towel if using dry rubs/spices instead of wet marinade.

1. Directions

2. 375°F for 22-26 minutes

3. 400°F for additional 5-10 minutes until it reaches 165°F internal temperature

Preheat the oven to 450°F

Bake for 25 minutes.

Take out.

Brush with butter or oil.

Pinch of salt.

Flip. Brush. Pinch.

Back in oven for 20.

Check that it squishes with an oven mitt.

No squish? Bake for 5 minutes, check, repeat until done.

• 1 butternut squash 2-3lbs (I've also used this for Acorn squash)

• 2 tablespoons maple syrup

• 1 tablespoon butter melted, or olive oil

• ½ teaspoon cinnamon

• ¼ teaspoon ground ginger

• 1 teaspoon kosher salt

Directions

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper if desired.

2. Slice the squash in half lengthwise. Use a large spoon to remove seeds and pulp in the center.

3. In a small bowl, combine the maple syrup, butter, cinnamon, and ginger. Brush over the cut side of the squash and season with salt and pepper to taste.

4. Place the squash halves, cut side up, on a baking pan and roast uncovered for 45-60 minutes or until fork tender and browned on the edges

Recommended first: press your tofu, you can also skip to the "Baking Directions" if you want to skip pressing or have already pressed the tofu. Note that the longer you press the tofu, the crispier you can get the outside, if you don't want to wait as long as I would, you don't have to, it just may be softer around the outside.

Plate Press Method

For one package (I usually find 14oz) of Extra Firm Tofu you can use plates to press excess liquid out of it by wrapping the tofu block in paper towel, setting it flat on one plate, then setting another plate on top. I check mine every 15 minutes and try to add some weight on the top plate like a couple canned goods or whatever fits and balances well without needing supervision. I'll press/drain my tofu for an hour or so but 15-30 is fine also.

Tofu Press

Having a designated kitchen gadget is great for this, you can follow the instructions for yours, my tofudee tells me: place the tofu, tighten the press until there's significant resistance, wait 15 minutes then tighten again. I do this for 45 minut1s total press time.

Baking Directions

1. Preheat the oven to 375°F

2. Cut the tofu

3. Line a baking sheet with foil and grease or oil spray a thin layer on the foil

4. Add the tofu in a single layer

5. Bake for 15 minutes

6. Flip over each piece

7. Bake for an additional 10 to 15 minutes

Sourced from thepioneerwoman.com's "Easy-to-Peel Eggs"

They note that a hot start to the boil helps, I'm guessing with loosening the membrane around the egg white, making for easier peeling later. This method also calls for an ice bath, if no ice is available, you can try having a bowl of cold water for the initial bath then running cold water over that.

Directions

1. For the pot or pan you're boiling in, I'm going to recommend having enough room that the eggs can at least sit comfortably in a single layer at the bottom. Meaning they have a little space to roll around naturally with the boil, with about an inch of water above them.

2. Bring water to a boil, then gently lower the eggs into the water.

3. Now we'll lower the heat so that the water is at a gentle simmer. It'll depend on your stove so I would try 3-4 (if the knob goes up to 9) or med-low. We mostly just don’t want a rolling boil, but gentle bubbling. Cook for 13 minutes.

4. Transfer the eggs to an ice water bath for 5 minutes. If you skip this, the eggs may not be very easy-to-peel, so if you're using cold water only, keep that in mind.

5. Let cool about 5 minutes, then tap all around the egg to help loosen the membrane and start peeling.

Storage notes

• Unpeeled - fridge up to one week

• Peeled - fridge up to five days

• Deviled Eggs - fridge up to four days (best within two days)

You'll want a fairly course grind for the beans so they don't muck up the mesh in your French press.

3/4 cup coarsely ground coffee to every four cups of cold water.

OR

1 ⅓ cup water for every ¼ cup grounds

• 3 Tablespoons flour

• 1 cup milk

• 1 cup sugar

• 1 cup softened butter- (2 sticks)

• 1 teaspoon vanilla

Directions

1. In a saucepan over medium heat cook milk and flour until thick (be careful not to let it come to a hard boil or it may scorch the milk) then remove from heat and let cool completely.

2. In small bowl cream butter and sugar until fluffy about 3 minutes

3. Add vanilla and milk to mixture slowly beat until the consistency of whipped cream. 

Notes

"Earlmine" - I experimented with adding Earl Grey tea flavor to this recipe and it worked out great. I measured out the cup of milk the night before then added two tea bags to let it steep in the fridge overnight. When I started cooking the milk, I used a thermometer to check and once it was 100F I let it steep 5 minutes longer then removed the tea bags before adding the flour.

I got this from a recipe for Red Velvet cake, and it's smooth and very good. However, I have a confession: I don't love red velvet cake. To me, it's just really really red chocolate cake. Anyway, I've written up the recipe I have and you can check it out if you'd like to, but that's why I only have the Ermine Frosting recipe here.

• 3/2 cups crushed Graham crackers (about 11 rectangles)

• 1/3 cup sugar

• 5 tbsp salted butter melted

Instructions

1. Mix together the dry ingredients

2. Add the melted butter and mix until it's a wet sandy texture

3. Optional: press into pan with cup or bowl or spatula, or add some on top of Pumpkin Pie Chai Overnight Oats.
   For baking: pre-bake for 10 minutes at 300°F or 7-8 minutes at 350°F

• 2 cups grated cucumber (from about 2 medium 10-ounce cucumbers, no need to peel or seed the cucumber first, wash then grate on the large holes of your box grater)

• 1 ½ cups plain Greek yogurt

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh mint and/or dill

• 1 tablespoon lemon juice

• 1 medium clove garlic, pressed or minced

• ½ teaspoon fine sea salt

Instructions

Mix everything together

Pumpkin Pie Chai ingredients list (instructions below)

Liquids

• • 226g yogurt

  • 12oz milk (trying 360ml soy)

  • 4oz tazo skinny chai latte concentrate

  • 20g maple (try leaving off because chai is sweetened or adjust)

  • 1.5 tsp stevia pumpkin spice syrup (1tsp, 9 g, go for tbsp 14ml if no maple)

Drys

• • ½ cup old fashioned rolled oats and 

  • 2 tsp chia seeds 

Topping

• • 2 tbsp Graham Cracker Crust

  • 20g Pecans

Tiramisu ingredients list (instructions below)

Liquids

• • 16oz milk (15.3oz coconut, 17.2 oz oat) (tryv15oz coconut)

  • 4oz hot water (scant tsp cafe bustello espresso) (2oz syrup, 2oz coffee)

  • 40g maple (try 24g)

  • 1.5 tsp vanilla (1tsp, 7 g)

Drys

• • ½ cup old fashioned rolled oats and 

  • 2 tsp chia seeds 

"Marscapone" Topping

• • 2oz cream cheese, whisk until smooth (if not whipped cream cheese)

  • 5.3oz container yogurt (6.1 sept 7th)

  • 20 g maple(23g)

  • 1 tsp vanilla (7g)

  • Optional: 1 tbsp stevia

In a bowl or large measuring cup mix then divide evenly among jars (this will make approximately 7.2oz or 1.8oz for each container)

2oz cream cheese, whisk until smooth (if not whipped cream cheese)

5.3oz container yogurt (6.1 sept 7th)

20 g maple(23g)

1 tsp vanilla (7g)

Optional: 1 tbsp stevia

Dust with cocoa powder and serve or store for up to 4 days

Instructions

Mix the liquid ingredients

Divide into 4 containers (15oz coconut milk was about 4.5 oz) then add in each cup and mix well until solids are covered, then refrigerate for 4 hours

• 1 cup confectioners’ sugar

• 2–3 Tablespoons milk or heavy cream

• 1/2 teaspoon pure vanilla extract

• optional: pinch of salt

Instructions

1. Sift sugar (if you skip this, the icing is more prone to lumps)

2. Mix all the ingredients until smooth

• 1 1/4 cups mayonnaise

• 1/4 cup mustard (original recipe called for Creole mustard if possible but I've used Inglehoffer Stone Ground Mustard and it was good)

• 1 tbsp paprika

• 1-2 tsp Cajun or Creole seasoning

• 2 tsp prepared horseradish

• 1 teaspoon pickle juice (dill or sweet, your preference)

• 1 teaspoon hot sauce (I prefer sriracha)

• 1 large clove garlic, minced and smashed

Instructions

Mix everything together until smooth

Note: I don't like mayo so I might try substituting Greek yogurt the next time I make this.

(Use for Mashed Potatoes or anything you like!)

1. Whole head(s) garlic

2. Olive oil

3. Optional: thyme

4. "Go-to" seasoning (three components below)

• Garlic powder

• Salt

• Pepper

Instructions 

1. Cut Garlic in half, set on foil, drizzle with oil, seasonings, wrap up so oil won't leak during cooking

2. Bake at 400F for 40 minutes

3. Let cool 5-10 minutes, or long enough so it's safe to handle

4. Squeeze Garlic out of husk to mix in to dishes