Holiday Dressing

Kale Salad with Avocado

1 . Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.

2 . Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

Peanut Butter and Chocolate Fudge

1 . Line an 8- or 9-inch square baking pan with parchment paper, leaving 2 to 3 inches overhang on the sides.

2 . Combine milk chocolate chips, semisweet chocolate chips, condensed milk, and salt in a large microwave-safe bowl. Microwave on high until mostly melted, about 2 minutes. Stir with a soft spatula until creamy. Mix in peanut butter and microwave for 1 minute. Add vanilla extract and stir until smooth. Transfer to the prepared baking pan and smooth top with a spatula.

3 . Combine peanut butter chips and milk in a small microwave-safe bowl. Microwave on high for 1 minute. Stir, and continue to microwave in 30 second increments, stirring in between, until mixture is smooth. Pour on top of the fudge mixture and smooth top with a spatula. Place in the refrigerator until firm, about 2 hours.

Pai Morning

1 . Cut the bacon or sausage into strips, mix with sour cream and parsley, season to taste, mix and pour on the dough.

2 . Break eggs on top of sour cream with bacon so that the yolks are not damaged, salt and bake a little at 200 degrees 25 minutes.

3 . The cake is ready, you can also add grated cheese, sweet peppers and tomatoes, experiment and please your loved ones.

4 . Bon Appetit!!!

5 . Roll out the dough not too thinly, put in the baking dish making the sides. Pierce the dough with a fork so that it does not swell during baking.

Mustard Potato Salad

1 . Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until fork-tender, about 20 minutes. Drain.

2 . Transfer potatoes to a bowl and blend with an electric mixer. Add mayonnaise, onion, mustard, milk, butter, pickle juice, salt, pepper, and 1/2 teaspoon paprika; blend until smooth. Blend in pickles. Dice 5 eggs and blend into the mixture. Taste and adjust seasonings as needed.

3 . Transfer to a serving bowl and smooth the top with a rubber spatula. Slice the remaining egg in half lengthwise and press on top. Garnish with paprika.

Hearty Vegetarian Lentil Stew

1 . Bring water and lentils to a boil in a large saucepan. Cover, reduce heat to low, and simmer until tender, 15 to 20 minutes. Increase heat to high, add wine, and let it sizzle and bubble for 1 minute. Reduce heat to medium-low, cover, and simmer for 3 minutes.

2 . Stir in carrots, celery, vegetable broth, diced tomatoes, onion, bell pepper, cabbage, tomato paste, brown sugar, curry powder, garlic, onion powder, salt, pepper, and cumin. Cook, stirring frequently, until flavors are well blended and vegetables are tender, 45 minutes to 1 hour.

Grandma's Chocolate Zucchini Bread

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.

2 . Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.

3 . Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans.

4 . Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don't overcook.

Healthier Baked Chiles Rellenos

1 . Preheat an outdoor grill for high heat and lightly oil the grate. Cut poblano peppers in half and tear off stems and veins; discard seeds.

2 . Roast peppers on the preheated grill, turning often, until soft and charred, about 5 minutes. Cool until easily handled, about 10 minutes. Wipe off or peel skins and discard.

3 . Meanwhile, preheat the oven to 300 degrees F (150 degrees C).

4 . Beat eggs, flour, and salt together vigorously in a medium mixing bowl. Flour may still be a bit clumpy but it will eventually dissolve during cooking process. Add milk and beat again.

5 . Drizzle olive oil in a 9x13-inch baking dish then place poblanos in, cut sides-up. Fill poblanos evenly with cheese. Pour the egg mixture over the top.

6 . Bake in the preheated oven until egg mixture is slightly firm, about 22 minutes.

7 . Mix tomato sauce and salsa together in a bowl. Pour on top of egg mixture; add Cheddar cheese on top. Turn the oven's broiler on.

8 . Broil in the preheated oven until cheese is melted and browned, 5 to 8 minutes. Let cool for 5 minutes before serving.

Chicken Adovada

1 . Lightly toast peppers on the bare surface of a large Dutch oven over medium heat, stirring, until the peppers begin to have a toasted aroma, 2 to 5 minutes. Remove from heat immediately.

2 . Add chicken stock, orange juice concentrate, vinegar, dates, and chipotle peppers. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes.

3 . Using a stick blender, puree the pepper mixture until smooth.

4 . Add bay leaves, cumin, and oregano to pepper sauce; leave sauce on low simmer while preparing chicken.

5 . Pat chicken dry with paper towels. Heat olive oil in a large non-stick skillet over medium heat. Add in chicken pieces all at once; allow to cook undisturbed until browned, about 8 minutes. Add browned chicken to the pepper sauce.

6 . Cook onion slices in the same skillet until beginning to brown slightly, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds more.

7 . Add skillet contents to the chicken and pepper sauce. Bring to a boil, then reduce heat to simmer. Cover partially with a tilted lid to allow some liquid to evaporate. Simmer, stirring occasionally, until chicken is fall-apart tender, about 1 hour. Season to taste with salt.

8 . To serve, spoon into corn tortillas, and serve with sliced red onions, cilantro, cheese, and lime wedges.

Filipino Chicken Curry

1 . Heat olive oil in a saucepan over medium-high heat. Stir in onion, garlic, ginger, and garlic salt. Add chicken breasts. Mix in curry powder; cook chicken until white, about 5 minutes. Add chicken bouillon and thyme.

2 . Pour water into the saucepan once chicken has browned. Add potatoes and simmer until softened, about 10 minutes. Stir in green bell pepper and simmer for 5 more minutes.

Mesquite Chicken Brine

1 . Pour water into a large brining container. Add sugar and salt; stir until dissolved. Mix in the marinade until brine is combined.

Sourdough Focaccia alla Genovese

1 . Mix 1/2 cup bread flour, 1/4 cup water, and sourdough discard together with a wooden spoon. Add a little flour to the bowl of a stand mixer. Add starter mixture and allow to rise in a warm area, without direct sunlight, until doubled in size, about 2 hours.

2 . Attach dough hook and begin to mix the starter. Add remaining flour, 3 tablespoons oil, and 1 teaspoon salt. Mix in enough of the remaining water until dough pulls from the sides of the bowl and forms a ball; you may not need the full 3/4 cup. Knead dough in the mixer for 5 minutes.

3 . Transfer dough to a work surface and knead by hand for 5 minutes. Score and cover with a cloth. Allow to rise in a draft-free place until doubled in volume, at least 2 hours, and up to overnight.

4 . Lightly oil a shallow 12x16-inch baking pan. Knead dough for 5 minutes. Spread into the pan using your hands. Whisk 1 tablespoon oil and 1 tablespoon water together. Sprinkle a little bit over the focaccia. Cover with plastic wrap and let rise until doubled in height.

5 . Preheat the oven to 400 degrees F (200 degrees C).

6 . Push into the focaccia with your fingertips, leaving indentations about 1 1/2 inches apart. Evenly distribute olives and cherry tomatoes on top, pushing them into the dough. Sprinkle rosemary leaves and flaked salt on top. Sprinkle a little more of the oil-water mixture on top.

7 . Bake in the preheated oven until browned and cooked through, 20 to 25 minutes. Drizzle olive oil on top before serving.

Beer Marinated Deer/Elk/Moose Steak

1 . Whisk together beer, soy sauce, mustard, Worcestershire sauce, pepper, salt, and hot sauce in a bowl and pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 days.

2 . Preheat an outdoor grill for high heat, and lightly oil the grate. Remove steaks from marinade and shake off excess. Discard remaining marinade.

3 . Cook steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow steaks to rest for 5 minutes before serving.