Bone Broth

Meaty bones from chicken or beef

2 carrots (or equivalent carrot scrapings you have saved)

2 celery stalks

1 medium onion – chopped into large chunks

4 crushed garlic cloves

6 peppercorns

1 bay leaf

2 tablespoons of vinegar (helps to extract nutrients from the bones)

8-10 cups of water (enough to cover ingredients completely)

1 tablespoon sea salt

Place all the ingredients (except the salt) in the crock pot and cook on low for 24 hours. Allow to cool, then strain and discard solids. Can add salt to taste at this time. This will keep for 2-3 days in the fridge or you can preserve by freezing, freeze drying, or pressure canning.

Fresh Milled Chocolate Cake

Dry:

2 cups fresh milled flour 

¾ cup unsweetened cocoa powder

1½ tsp baking soda

½ tsp baking powder

½ tsp salt

1¾ cups sugar (or 1½ cups for less sweetness)

Wet:

2 eggs

1 cup buttermilk (or 1 Tbsp vinegar + milk to make 1 cup)

½ cup melted butter

½ cup hot water

2 tsp vanilla extract

Chicken Enchiladas with Sour Cream Sauce

3 cups cooked, shredded chicken

8 flour tortillas

2 cups shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

1 1/2 cups sour cream

2 cups chicken broth

4 tbsp butter

4 tbsp all-purpose flour

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp black pepper

1/4 tsp salt

1/4 cup chopped green chilies (optional)

2 tbsp chopped fresh cilantro

-Preheat the Oven - Begin by preheating your oven to 350°F (175°C). While the oven is heating up, grease a large baking dish to prevent the enchiladas from sticking.

-Assemble the Enchiladas - Take each tortilla and fill it with a portion of the shredded chicken. Sprinkle a little Monterey Jack cheese over the chicken, then roll the tortilla tightly. Place it seam-side down in the prepared baking dish. Continue with the remaining tortillas, snuggling them close together in the dish.

-Make the Sour Cream White Sauce - In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, cooking it for 1-2 minutes to eliminate the raw flour taste. Gradually pour in the chicken broth, whisking constantly to ensure no lumps form. As the sauce thickens, stir in the sour cream, garlic powder, cumin, salt, and black pepper. If you’re using green chilies, now’s the time to add them. Let the sauce heat through until it’s creamy and smooth, but be careful not to let it boil.

-Pour the Sauce Over the Enchiladas - Carefully pour the sour cream white sauce over the assembled enchiladas, ensuring that each one is covered. Sprinkle the remaining Monterey Jack and cheddar cheeses over the top.

-Bake - Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

-Garnish and Serve - Once out of the oven, sprinkle the enchiladas with freshly chopped cilantro for a burst of freshness. Serve hot, alongside Spanish rice or refried beans for a complete meal.

Creamy Garlic Chicken

4 chicken breasts cut in half lengthwise

Salt & pepper to taste

1 teaspoon garlic powder

2 tablespoon olive oil

2 tablespoon butter

2  tablespoon flour

3 cloves garlic minced

1 cup chicken broth or dry white wine

8 oz cream cheese

1 cup milk 

1 cup freshly grated parmesan cheese

2 tablespoon fresh parsley chopped

-Cut the chicken in half lengthwise so you have 4 thinner pieces. Season them generously on both sides with salt & pepper and the garlic powder.

-Add the olive oil and butter to a skillet over medium-high heat, and let the pan heat up for a few minutes.

-Cook the chicken for about 5-6 minutes/side or until it's nicely seared and cooked through. Transfer chicken to a plate and loosely tent it with foil to keep it warm (turn off the heat while doing this step).

-Turn the heat back on to medium-high and sprinkle in the flour and garlic to the skillet (the pan should still be hot, but if it's not, let it warm up a bit first). Let it cook for about a minute or so, stirring often.

-Pour in the chicken broth and whisk it until the flour has dissolved and the liquid has reduced by half.

-Stir in the cream cheese and whisk the sauce, let it bubble gently for a few minutes until it's thickened to your desired consistency (turn the heat down if it's rapidly boiling). Take the skillet off the heat and stir in the parmesan until it has melted into the sauce.

-Add the chicken back to the skillet (and any juices from the plate) and spoon some sauce over top. Season with extra salt & pepper if needed and sprinkle the parsley over top.

Serve over pasta, rice, mashed potatoes or just the plain sauce and chicken. 

Chocolate Chips

2/3 cup cocoa powder (unsweetened)

1/3 cup honey

1/2 cup cocoa butter or coconut oil (melted)

Gently melt cocoa butter, do not overheat. Whisk together all ingredients until there are no clumps. Pour mixture into chocolate mold and spread evenly. Refrigerate 2-3 hours or freeze 30-45 minutes until fully set. Once hardened, remove from the mold. Store in airtight container in the fridge or freezer.