Chicken Soup with Wild Rice

4-6 c - chicken broth (depending on broth amount preference)
1 - chicken bouillon cube
~5 - bay leaves
1 tbsp - uncooked barley
2 cloves of garlic, minced

3 - celery stalks, chopped
1/4c - carrots, chopped
1-2 cooked chicken breasts, shredded or chopped
1c - cooked wild rice
pepper, to taste

Directions:
1. Combine chicken broth, bouillon cube, bay leaves, barley, and garlic into large pot. Bring to boil.
2. Remove and discard bay leaves. Add celery, carrots, and rice. Season with pepper. Reduce heat, cover, simmer for 15 minutes. Add chicken, simmer for an additional 5-10 minutes. 

Steak marinade

 (no oil, no Worcestershire)
~ good for about 3 small-2 medium-1 large steak(s)

1/3 c soya sauce
1/4 tsp chili powder
1/2 tsp garlic salt
1 tbsp balsamic vinegar (optional)
2-4 tbsp red wine
1-2 tbsp brown sugar
2 cloves garlic, minced
1/4 tsp ground pepper

1. Mix all ingredients in small bowl. Add more wine/brown sugar as needed to balance out saltiness from the soya sauce.
2. Marinate for at least 4 hours in a plastic ziplock. Refrigerate.
3. Top steak with grilled tomatoes and roasted garlic cloves.

Caramel-filled Chocolate Chip Cookies

Preheat: 350 F

Bake time: 13-16 minutes

Yield: ~50 cookies

Ingredients:

1 1/2 c - butter, room temperature/softened

1 c - granulated sugar

1 c - brown sugar

1 tbsp - pure vanilla extract

2 eggs

3 c - all-purpose flour

2 tsp - baking soda

1 tsp - salt

1 1/2 to 2 c - semisweet chocolate chips

50 Rolos or caramel squares, frozen

Directions:

1. In large bowl, beat butter and sugars together. When evenly incorporated, beat in vanilla. Then beat in eggs, one at a time.

2. In a separate bowl, sift together flour, baking soda, and salt. Slowly beat flour mixture into butter mixture, a little bit at a time.

3. Stir in chocolate chips.

4. Refrigerate dough for 30 minute to overnight. 

5. Roll dough into 1.5" balls, and flatten. Place Rolo or caramel in centre of flatten dough and re-roll into a ball. 

6. Place dough balls in freezer for 10-20 minutes before baking.

7. Place cookies 2" apart on a parchment paper lined cookie sheet. Bake for 13-16 minutes (or until golden brown) at 350 degrees F. Cool for 5-10 minutes.

*Note: these cookies are best when right out of the oven and caramel is melted. For day-after cookies, especially when using caramel squares, reheat cookies in microwave for about 20 seconds to remelt the caramel.

Seasoned Roasted Potatoes

Preheat: 450 F
- Line baking sheet with aluminum foil

Ingredients:
- Potatoes (red, baking, etc)
- Paprika
- Seasoning salt
- Garlic powder
- Italian seasoning
- Parmesan cheese (~2-3 tsp per potato)
- Olive oil (~2 tsp per potato)

Directions:
1. Wash potatoes, slice them to a approximately 1/4", soak in cold water while oven is preheating (or for approximately 10-30 minutes - the longer the more starch removed)
2. In plastic ziploc bag, mix seasonings in equal parts, add parmesan cheese, and olive oil
3. Add potato slices to bag, and shake to coat all potatoes well
4. Spray tin foil to with cooking spray to prevent sticking. Place potatoes on tin foil. Bake for 20 minutes, turning once