Spinach and Mushroom Chicken Casserole

This idea morphed several times so no specific recipe was followed.

Chicken thighs, cubed and fried
Spinach and mushrooms, chopped and cooked down
Zucchini, chopped
Red onion, garlic, thyme, pepper, salt, vinegar (spicy)
Cream of mushroom soup
Parmesan cheese, grated

Cooked on stove top, finished in cast iron skillet at 375F

Scavenger Meal: Rice Bowl #1

Chopped cabbage, onions, garlic, grated carrots, sautéed in rendered chicken fat (from a leftover rotisserie chicken). Added in the chicken meat and some chopped banana peppers. Seasoned with fish sauce, soy sauce, sesame oil and vinegar. Garnished with chopped green onions. Served over rice.

Voila!

Peanut Butter Fudge

Followed THIS recipe (heat the sugar mixture to 238F, which wasn't specified in the recipe)

Peanut butter+fluff

Evaporated milk+sugar, starting to boil

Peanut butter+fluff after being mixed with KitchenAid

Sugar liquid + PB/fluff, getting ready to go in the fridge

Voila! After ~1 hr in the fridge

Quiche

Preheat oven to 375F

Chop up any veggies/meat you have and sauté/cook them. We used the following:
- broccoli
- white onion
- yellow pepper
- spinach
- goat brie
- white cheddar
- garlic scapes
- leftover rotisserie chicken

After sautéing veggies, add in the chicken and the cheese, and a mixture of 4 beaten eggs with ~1 cup of milk. Add salt+pepper to taste.

Bake at 375F for ~30minutes (we used a cast iron skillet). Take out, let sit for 10 min

Garnished with banana peppers

Walnut Chocolate Fudge

Super easy recipe (makes 8"x8" pan):
1 (14 oz) can of sweetened condensed milk
3 cups of high quality chocolate (we used 50:50 milk:bittersweet)
1/4 cup butter

Pre-melt butter first in large glass bowl/microwave (supposedly gets rid of potential gritty texture)
Add chocolate and sweetened condensed milk to pre-melted butter
Microwave for a total of 3 minutes on medium power, taking breaks to stir the mixture. Make sure that mixture doesn't ever come to a boil.

Spray the 8"x8" pan with Pam (or line with wax paper for easy non-stick removal later). Transfer the mixture to it with a spatula, make sure to press down to remove any bubbles. Chill in the fridge for an hour or so. Take out, slice and enjoy!

Homemade Pizza (baked in cast iron pan)

Dough (1x12" pizza)
3 cups flour
1 cup warm milk
2 egg yolks
3 tbsp sugar
1 packet dry yeast
2 sticks of butter (1 stick=8 tbsp)

Step 1: Combine milk with yeast and 1 tbsp sugar
Step 2: Combine egg yolks with 2 tbsp sugar in the separate bowl
Step 3: Melt the butter and let it cool back down to room temperature

When bubbles appear in the yeast mix start adding ingredients from steps 2 and 3 to it. When 2/3 of the flour is added, you have the option of mixing in desired spices into the dough (we added oregano, garlic powder, chili flakes and coarse salt). Knead the dough with hands until homogenous and doesn't stick to fingers.

Wrap bowl of dough with Saran wrap (tightly) and set in a warm place to rise (about 1.5 hrs)

While dough is rising prepare the sauce and the pizza toppings. We went with a secret sauce recipe and selected broccoli, yellow pepper, cremini mushrooms, spicy sausage and topped everything with 1 block (1/2 lb) of mozzarella cheese. To help the broccoli and yellow peppers cook we steamed them for about 5-7 minutes prior to adding them to the dough.

Once the dough is ready, load it into the cast iron pan making sure that the edges are slightly raised. Add the toppings.

Place in the oven, preheated to 500F for 12-15 minutes. Watch intently until done :)

Steak and Kale/Spinach Quinoa

- Round steak - rub with a mix of salt, pepper and thyme then pan sear
- Cook quinoa in water, when done, rinse with cold water. Add meat/deglazing juice from meat frying pan to quinoa for extra flavor
- Steam kale and spinach, chop and add to cooled quinoa (*note: make sure to sufficiently drain the steamed veggies)
- Sautée chopped red onions until translucent, add chopped garlic, then add broccolette - add an ice cube and some lemon juice to pan and cover for about 5 minutes
- Flavor/season the quinoa with extra sautéed onions and garlic from the step above, pepper, salt, vinegar (cumin: optional)