Cheesy Potato Soup - Katie Rozental

1/4c butter
1 diced yellow onion
4 cloves garlic minced
7 medium potatoes diced
2 large carrots diced
1 medium broccoli tree chopped
6c chicken broth
2 cup heavy cream
2c mix of shredded Italian cheeses
2c shredded cheddar cheese
1 package bacon cooked (crispy) and chopped up
1/2 tsp pepper
1/2 tsp cayenne pepper
2 dashes Worcestershire sauce
salt to taste

1.Saute onion and garlic in the butter in your soup pot
2.Add chicken broth, 5 potatoes, carrots, and broccoli
3.Boil the other 2 potatoes in water or broth separately
4.Simmer both pots until veggies are tender
5.Puree the soup in the soup pot
6.Drain the other potatoes and add to the soup (I did this just for some chunky potatoes in the soup but it isn't necessary)
7.Add cream, cheese, bacon, pepper, cayenne pepper, and Worcestershire sauce.
8.Cook on low until all the cheese melts.

Bourbon Chicken - Kristie Johnson

Ingredients
• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1-2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions
1.Heat oil in a large skillet.
2.Add chicken pieces and cook until lightly browned.
3.Remove chicken.
4.Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5.Add chicken and bring to a hard boil.
6.Reduce heat and simmer for 20 minutes.
7.Serve over hot rice and ENJOY.

Chinese Noodle Salad - Leslie Whitesel

1/4 cup corn oil
3 TBSP sesame oil
1/2 tsp crushed red pepper*
3 TBSP honey
2 TBSP soy sauce
1 tsp salt
1 lb. cooked thin spaghetti/vermicelli (I've started using whole wheat spaghettti, and it's just as good)
1/4 cup chopped peanuts
3 TBSP chopped cilantro
1/4 cup scallions (green onions)

Directions:
Cook noodles according to package directions (do not overcoook).
Heat oils & crushed red peppers on med-low for about two minutes.
Remove from heat, stir in honey, soy and salt. Pour over cooked noodles.**
Refrigerate until completely cooled or overnight.
Before serving, mix in nuts, cilantro and scallions...toss and serve!
*To taste -- I usually use less than this when serving to kids. Add more to make it more spicy!
**There is usually a little sauce left over.

You can make a meal out of it by adding grilled or rotisserie chicken.

Flank Steak or Tri Tip Marinade - Leslie Whitesel

soy sauce

Worcestershire sauce

balsamic vinegar

Montreal steak seasoning

[I usually don't measure the ingredients -- sorry! I would say it's about 2 parts soy sauce to 1 part Worcestershire and 1 part balsamic. Depends how much meat you use.]

Marinate for at least 4 hours or overnight. Grill to taste.

Pork Tenderloin - Jennifer Wheeler

1 pork tenderloin
1/4 C whiskey
1/4 C soy sauce
2 tbs. brown sugar

Mix ingredients together and marinate pork in a plastic bowl/bag in refrigerator overnight.
Grill for 12-15 minutes per side. Rest for 5 minutes.

Sauce
1/3 C mayo
1/3 C sour cream
1tsp dry mustard
1 1/2 tsp vinegar
1tsb chopped green onion

Mix together and refrigerate overnight.

Colbert Shrimp - Heather Almy

1 Pound peeled/de-veined shrimp

1/2 C finely chopped onions

1/2 C olive oil

1/2 tsp sugar

1/2 tsp cayanne pepper

1/4 tsp salt

1/4 tsp oregano

1/2 tsp garlic powder

1/8 C maple syrup

1/8 C orange juice

1 TBSP soy sauce

Mix all ingredients together in bowl. Stir in shrimp and cover with foil. MARINATE OVERNIGHT!!!!

Put shrimp on skewers and BBQ 1-2 minutes per side. If you don't have time to skewer and bbq, you can cook them over low heat on the stove.