Pesto chard

2 bunches of chard (I used red chard)
2 tsp olive oil
3 small cloves garlic
2 TBS basil pesto
2Tbs parm Cheese (not the powdered stuff...real cheese)
Salt and pepper to taste

Clean your chard and fully dry
Cut the chard into even 1in slices
Add oil and garlic into a non stick pan and slowly heat the mixture till you smell the garlic (do not burn)
And the chard 1 hand full at a time and stir it
Then and the pesto and parm cheese and cook till everything is wilted then and salt and pepper to taste

2 ingredient pizza dough

1 cup plain Greek yogurt
1 cup all purpose flour

Optional Italian seasoning

Buttermilk Pie Crust

2 3/4 cups all purpose flour
2 TBS buttermilk powder
1 1/2 tsp salt
1 cup (2 sticks) cold butter (cut into small and medium pieces)
9 TBS ice water

stick cut up butter in the freezer for 5 mins 

Combine all the dry ingredients then add the cold butter in 2 batches.... slowly add water 1 TBS at a time.
mix by hand, a fork, pulse in a food processor or in a stand mixer. mix till crumbly texture

then combine on your work surface till you make a ball, cut in half and cover with plastic wrap.

refrigerate for 30 mins

Preheat oven to 400 degrees F
roll crust to about 1/8 in and about 1 1/2-2 in wider than your pan

Pumpkin Pie Spice Mousse

about 5 servings double if you want more

1/2  15oz can of pumpkin puree (not pie filling)
1/2 cup unsweetened vanilla almond milk (whatever brand you like)
1/2-1tsp pumpkin pie spice (taste to see how you like it)
1 3.4oz package of vanilla instant pudding (the small pack)
1 cup lite cool whip (i used wegmans brand)

Optional toppings
-Gram cracker crumbs
-Toasted Walnuts
-Maple toasted pecans
-basically anything that reminds you of fall

mix the pumpkin puree,unsweetened almond milk, pumpkin pie spice and pudding in a large bowl till everything is well incorporated (about 2 mins) then TASTE TO SEE IF THE SPICE IS HOW YOU LIKE IT.  Then gently fold in the cool whip until everything is combined nicely and has 1 uniform pale orange color. Put in glasses or containers  and Refrigerate for 3-4 hrs.

Now you have a tasty snack prepped up and ready to go with you throughout the week... This is great if your having a pumpkin pie craving... MMMMMM Enjoy this yummylicious treat...

sweet potato leek pot stickers

2 small sweet potatoes
1 leek
1 small yellow onion
3 Tbs butter  
3/4 c chicken or veggie stock
salt and pepper TT

Pot sticker
1 1/2 packs pot sticker wrap
1 tsp filling
water
1-2Tbs olive oil

Cut 1/2 in slices and clean leek (place cut leeks in a bowl with cold water and move around then rinse)
slice onions the same width as the leeks
small dice sweet potatoes
melt butter in a medium pot then add leeks and onions and sweat them till soft add sweet potatoes and 1/4 cup chicken stock
cook till sweet potato is soft
then either blend or mash mixture leaving some chunks of sweet potatoes. add more stock if you want it thinner or cook a little longer to thicken it but you want it to be a thick consistency with chunks( if u like texture)
place 1 tsp of mixture in pot sticker wrapper and wet edges with water and fold over and seal ends. Gently press down the middle to evenly spread out the mixture.
then place 1-2 TBS of olive oil in a saute pan
fry each side till golden brown then add water to pan and cover to let them steam for about 3 mins
then place on paper towels
now plate up and enjoy.... Nom Nom Nom......

slow cooker curry goat

1lb goat meat chunks
2 scallions (green onions)
2 garlic cloves or 1 big clove (grated) I used a microplane
1in knob of fresh ginger finely grated
2 sprigs thyme
3 bay leaves
1 1/2 cup water
1/4 tsp ground allspice (pimento)
2Tbs curry powder (Jamaican)
1Tbs garlic powder
1tsp Onion powder
1tsp salt 1tsp pepper
1 tsp smoked paprika
1/4 tsp ground ginger
1/4 teaspoon dried thyme
1/4 tsp red pepper flakes or 1 habenero pepper
1 tsp organic dark brown sugar
1Tbs ketchup
2 Tbs low sodium soy sauce
slurry (2Tbs cornstarch 4 TBS curry liquid) add liquid 1 Tbs at a time
1/4 cup coconut milk

wash your goat meat with vinegar and water or lemon and water then rinse and drain
mix all the dry ingredients together and then add to the meat. Then add scallions grated garlic and ginger. Transfer to crockpot and add 1 1/2 cups water. Add the thyme and bay leaves. Then mix in the ketchup and soy sauce cook for 3hrs on high and then add the slurry and the coconut milk and cook for another 30 mins on low taste to adjust seasonings if needed.

roasted baby potaotes with duck bacon and sage

1 pound baby Yukon gold potatoes or baby red potatoes
6 slices duck bacon
2 sage leaves
2TBS oil
salt and pepper to taste
2TBS dijon mustard
1tsp marsala wine

preheat oven to 375
clean potatoes and then cut them into halves then boil them till fork tender
drain them and set aside
roughly chop duck bacon and sage and add into a clean large oven safe pan or skillet
 cook on low till crispy
remove some duck fat and bacon place in a small bowl.
add potatoes in the pan and stir to coat them in the remaining duck fat. then place 2 table spoons of olive oil to the potatoes to crisp them up a little more. Salt and pepper to taste place the pan or cast iron skillet in the oven for 20-30 mins or cook to your desired crispness.
in the bowl with the duck fat and bacon add 2 Tbs Dijon mustard 1tsp marsala wine salt and pepper to taste then add to potatoes and broil on low for 3 mins keep an eye on them so they don't burn.