Copy Cat Kerbey Lane Eggs Francisco

INGREDIENTS
English muffin
scrambled eggs
bacon
tomato slices
avocado
queso*

*queso recipe:
1 Tbsp cooking oil
1/4 cup white onion, diced
1 large jalapeno, seeds and stem removed, diced
12 oz white American cheese, shredded
1/4-2/3 cup cream, half and half, or whole milk
2 roma tomatoes, seeds removed and diced
1 small bunch cilantro, roughly chopped
Saute onion and pepper, add cheese and cream until mostly melted, and add the rest of the ingredients.

Copy Cat Santa Fe Chicken Quesadilla

*Adapted from a delicious little local restaurant Cafe Vida. This is a reminder for myself of what's in their quesadilla.

Prep: 30 minutes

INGREDIENTS
grilled chicken breast (use fajita seasoning & cumin)
mozzarella cheese
corn
black beans
guacamole/avocados
whole wheat tortilla

Meg's Cheesy Potatoes

Prep: 40 minutes
Serves: 8

INGREDIENTS
1 (30 oz) pkg of shredded hash brown potatoes, thawed
1 stick of butter
2 cups half and half
8 oz Velveeta

DIRECTIONS
1. Melt butter in sauce pan on low. Mix in sliced Velveeta and half and half. Completely melt cheese, stirring constantly.
2. Put hash browns in 9x13" pan that has been buttered and sprayed. Pour sauce over potatoes.
3. Bake for 350 degrees for 30 minutes. Optional: broil while watching if you want to brown it on top.

Pressure Cooker Pork Loin Roast with Cherry Dijon Sauce

*Adapted from Key Ingredient.

Prep: 60 minutes
Serves: 6

INGREDIENTS
1 Tbsp vegetable oil
2-3 lb pork loin roast
salt & pepper
2 cups chicken broth
1 Tbsp minced garlic
1 tsp lemon zest
1 1/2 cup frozen cherries
1/2 cup water
1/4 cup Dijon mustard
2 Tbsp light brown sugar
2 tsp cornstarch, mixed into 1 Tbsp water
1 Tbsp butter

DIRECTIONS
1. With pressure cooker lid off, heat oil on high. Generously salt and pepper roast, place in cooker and brown on both sides.
2. Add stock, garlic, zest to cooker and secure lid. Cook on high for 25 minutes.
3. Meanwhile, place cherries, water, mustard and sugar in sauce pan over medium heat. Cover, bring to simmer and let cook 10 minutes.
4. Use a potato masher, hand blender or heavy spoon to mash most of the cherries into the sauce before adding the cornstarch mixture and letting simmer for 3 more minutes to thicken sauce.
5. Remove from heat and stir in butter.
6. Let cooker release naturally for 10 minutes then quick release. Remove roast and let rest under foil for 10 minutes before carving and serving smothered in cherry sauce.

Serving suggestions: Serve with mashed potatoes, roasted vegetables, and cornbread.

Copy Cat Maggiano's Chop Salad

*Adapted from Food.com.

Prep: 30 minutes
Serves: 6

INGREDIENTS
1/2 head iceberg lettuce, in 1/2" dice
1 head romaine lettuce, in 1/2" dice
2 plum tomatoes, in 1/2" dice
1/2 cup danish blue cheese, crumbled
1/2 cup prosciutto, pan fried until crispy and chopped
1 avocado, small dice
Italian dressing: (makes approx. 2 cups)
1 1/2 tsp dijon mustard
1 Tbsp granulated sugar
1/4 cup water
1 1/2 tsp garlic, finely minced
1 Tbsp red wine vinegar
1/4 cup white vinegar
salt, to taste
3/4 cup canola oil
1/2 cup virgin olive oil
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp pepper, freshly ground
1/4 tsp fresh oregano (or 3/4 tsp dried oregano)
1/2 cup Parmesan cheese, grated

DIRECTIONS
1. Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
2. Place lettuce in large mixing bowl. Add all the ingredients except garnish and mix well. Add dressing and mix well.
3. Serve, topping each portion with garnish.

Optional: Add grilled chicken for an entree salad.

Poblano Chicken Enchiladas

*Adapted from Healthy Delicious.

Prep: 30 minutes
Serves: 4-6

INGREDIENTS
2 lbs boneless, skinless chicken breasts
1 Tbsp green chili powder
1 Tbsp olive oil
2 cups chicken stock, divided
8 enchilada size corn tortillas (or 10-standard size tortillas)
4 oz Monterey Jack cheese, shredded
red onion and cilantro for garnish, if desired
2 poblano peppers
2 cloves garlic
1 jalapeno pepper, stem and seeds removed (optional)
1 lime, juiced
1/3 cup cilantro
1 cup sour cream
1 tsp salt (or more to taste)

DIRECTIONS
1. Broil poblano peppers until skins start to blacken and blister; flip peppers and roast on the other side. Remove and place peppers in a brown paper bag (optional). Allow to cool, peel skins, remove stems & seeds.
2. Rub the chicken breasts with chili powder. Heat the olive oil in a large, deep-sided skillet. Add the chicken and cook until just browned, 1-2 minutes per side. Add 1 cup chicken stock and let the chicken simmer for 10 minutes or until cooked through and the liquid has reduced to about 2 Tbsp. Cool and shred.
3. While the chicken cooks, prepare the poblano sauce by adding 1/2 cup chicken stock, poblano, garlic, jalapeno (if using), cilantro, and lime juice to a blender. Blend on high for 1 minute or until smooth. Add the sour cream and blend another 1 minute. Drizzle in the remaining chicken stock until desired consistency is reached.
4. Pour about 1/2 cup of poblano sauce into the bottom of a baking pan.
5. Divide the chicken between the tortillas and roll; place into the prepared pan. Pour the remaining sauce over the enchiladas. Top with cheese.
6. Bake for 10 minutes or until cheese is melted. Top with finely diced red onion and jalapeno, if desired.