Asparagus, Lemon, and Mint Soup
A hard-boiled egg is placed on top of a soup that is made with asparagus, mint, and lemon zest after it has been simmered and pureed.

Six asparagus spears should have the tips removed about 1 1/2 inches from the top; save these for garnish.

Slice up the remaining asparagus.

Shallots are cooked and stirred in hot olive oil in a soup pot over medium heat for about 3 minutes, or until soft.

Add the chopped asparagus and season with salt, pepper, and mint.

3 minutes should be enough time to slightly tenderize the asparagus.

Stir in chicken stock and bring the asparagus mixture to a boil.

Reduce heat, cover, and simmer for 12 to 15 minutes or until asparagus is tender.

Add lemon zest and stir.

Using a food processor or a hand blender, smooth out the soup.

Ciabatta Grinder Salad Sandwich
This Italian-inspired tiktok ciabatta grinder salad sandwich is topped with meats, cheeses, and a tangy salad.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Use foil or parchment paper to line a baking sheet.

Slice the rolls and put them on the prepared baking sheet (if the top half of roll rocks from side to side too much slice a tiny bit of the top off).

Each piece of bread should have one slice of provolone on it.

Cover any open bread spaces with the remaining piece of provolone by tearing it up.

For about 8 minutes, bake in the preheated oven until melted (not browned).

Remove from oven; leave the oven on.

Fold two pieces of turkey onto two slices of bread.

Fold two pieces of ham onto the other slices of bread

Grandma’s Gorditas
The recipe for gordita has been handed down through the generations. They can be stuffed with any filling after they’ve been cooked.

In a bowl, mix corn masa flour, baking soda, and salt.

Water should be added a little at a time until a firm dough forms.

To form small balls, divide the dough into equal portions and roll each piece between your hands.

Create 1/4-inch circles out of the dough.

A griddle or comal should be heated to medium heat.

Place the dough circles on the hot griddle and cook for about 3 minutes per side, or until they are light brown, slightly inflated, and cooked on the outside.

In a skillet, heat the oil over medium heat.

If necessary, fry gorditas in batches for 1-2 minutes per side until golden brown.

Drain and serve hot using paper towels.

Ramen Noodle Frittata
Ramen noodles are baked into a frittata and topped with shredded cheese. My kids love this frittata for lunch! It’s so easy to make!

Place noodles in a saucepan filled with boiling water reserving the seasoning packet.

Cook until tender and drain.

In a medium bowl whisk together the eggs and seasoning packets from the noodles.

Mix in noodles.

Melt butter in a large skillet over medium heat.

Add the noodle mixture and cook over medium-low heat until firm 5 to 7 minutes.

Cut into fourths and turn over to brown the other side for 1 to 2 minutes.

Sprinkle cheese over the top and serve.

Korean Pizza
I got this recipe from my Korean friend. He says it’s a really popular snack food in Korea and even though it looks more like a crepe, they call it pizza. It’s very versatile and you can add pretty much anything you like to it, as long as it’s chopped small enough.

Combine the flour, eggs, water, and salt in a large bowl.

The pizza is similar to a crepe, so it will be extremely watery.

Add the crabmeat, pork, tofu, mixed vegetables, and cabbage and stir until well combined.

In a big skillet, heat some of the oil on medium.

The size of your pizzas will match that of your skillet.

Put just enough vegetable batter in the pan to cover the bottom.

Cook for about 8 minutes, or until golden brown on the underside.

About 3 minutes after flipping, cook the other side until browned.

The edges ought to be crunchy.

Use the remaining batter to repeat.

pizzas with dipping sauce on the side

Sausage Potato Bake
Slices of smoky kielbasa take on hearty chunks of potatoes in a tasty blend of cream of mushroom soup and vegetable beef soup. Bake this substantial casserole in the oven, or fire up that slow cooker for a people-pleasing, cold weather meal.

For oven: Preheat oven to 350 degrees F (175 degrees C).

In a 4 quart casserole dish combine the potatoes kielbasa OR sausage mushroom soup and vegetable beef soup.

Mix together well.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

For slow cooker: Place the potatoes kielbasa OR sausage mushroom soup and vegetable soup in a slow cooker.

Cook on low setting for 6 to 8 hours.

Cindy’s Jambalaya
This is a tradition here in the South. Add anything you like to this basic recipe!

In a Dutch oven or sizable pot, warm the olive oil over medium heat.

Sausage is added and cooked for 2 minutes.

Add the celery, onion, bell pepper, and salt; sprinkle with Cajun seasoning.

Cook and stir the vegetables for 6 to 8 minutes, or until they are soft.

Pour the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves after stirring the rice until it is thoroughly coated in the vegetable mixture.

Over medium-high heat, bring to a simmer.

Next, lower the heat to medium-low, cover the pan, and simmer for 20 minutes.

Country Margaritas
It’s not really a margarita, but it sure looks like one!

In a large jug or pitcher mix together the lemonade concentrate vodka and beer.

Stir and serve over ice.

Deep Dish Cookie in a Mug
Get a warm mugful of chocolate chip goodness using this quick, simple, and delicious deep dish cookie recipe cooked in the microwave.

In a microwave-safe mug, combine melted butter, white sugar, brown sugar, and vanilla.

Stir in flour, baking powder, and salt.

Just combine the doughy mixture with the chocolate chips.

Cook for about a minute in the microwave until cookie-like.

Southwest Chicken and Rice Casserole
A simple chicken and rice casserole that’s ideal for any night of the week features rotisserie chicken, black beans, corn, and Cheddar cheese along with Southwest flavors.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 4-quart casserole dish with nonstick spray.

Add chicken uncooked rice black beans and corn and stir until combined.

Set aside.

Mix tomato sauce 2 cups chicken broth sour cream chili powder salt cumin ancho chile pepper and white pepper together in a large bowl.

Pour into the casserole dish and mix well; contents should be fairly soupy.

Cover with foil.

Bake in the preheated oven for 40 minutes.

Remove from the oven uncover and stir.

Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick.

Cover again and return to the oven until rice is soft about 40 more minutes.