Fried Chicken and Cheesesteaks

 A slightly quicker version a Southeast Asian peanut sauce:  4 cubes of frozen minced garlic  2 T  Gochujang sauce 1 cup natural peanut butter 1/4 C tamari (or soy sauce if you don't need GF) 1/4 cup brown sugar combine in pot and gently heat, whisking until it forms a smooth thick sauce.   I served with shredded beef, white rice and lightly sautéed cabbage and it was quite the hit! 

 1/4 cup mayo ~ 1 oz ginger past or finely grated ginger 2 tsp tamari 2 T  orange juice splash of sesame oil 2 T honey

mix well: 2 cups ricotta 8 eggs 1/2 cup milk 2 tsp baking soda 1 tsp salt dash of almond extract dash of vanilla extract drop or two of orange oil zest of 1 lemon   add:  4 cups almond flour    Heat griddle to medium heat, grease with butter.    Scoop batter onto hot buttered griddle, smooshing down a big if necessary.   Brown on both sides.  

  Ingredients: 3 1/2 lb chuck roast kosher salt 1/2 tsp black pepper 1/2 tsp white pepper 1 tsp ground mustard 1/2 tsp powdered rosemary 2 tablespoons butter 1 carrot, minced 1 celery stalk, minced 2 garlic cloves, minced 1 small onion, minced 2 tablespoons tomato paste 1/2 cup dry red wine, cabernet or merlot 3 1/2 cups beef stock 6 thyme sprigs OR 1 tsp dried thyme 2 rosemary sprigs OR 1 tsp dried rosemary Optional secret ingredient: 1 packet unflavored gelatin Directions: Preheat oven to 300°F. Cut roast into approximately 4 chunks along the fat veins. Liberally salt all sides with kosher salt. Sear all sides until well browned in dutch oven on stovetop, remove to plate. Add minced vegetables and butter to dutch oven and let cook uncovered, scraping up browned beef residue. There should be a good bit of steam as the vegetables cook down slightly. Mix wine, tomato paste, broth, and spices together, add to vegetables. Cook down slightly. Add browned roast chunks into the li...

 2 sticks butter, melted and slightly cool in blender:  4 eggs 1 cup sugar 1 T vanilla 1 t almond extract dash orange oil 1 t salt   2 C flour 2 t baking powder mix together dry ingredients, egg mixture & melted butter, whisk well.    Refrigerate overnight.  Preheat pizelle iron, brush with melted butter, bake 90 seconds each

 Spray two silicone egg bite pans (7 bites each) with non-stick spray.  Into the bottom of each cup:   1 T chopped roasted red peppers 1 T shredded cheese blend together:  5 eggs 1 C whole milk yogurt 4 oz cream cheese  2 T pesto  split egg mixture between egg bite holes One at a time, steam the egg bite pans in instant pot - 1 C water in pot, trivet, then egg bite pan, tented with foil.  Use "steam feature" for 8 minutes, then natural release a few minutes.