1. Poach chicken breasts. Fill pot half full with water, add chicken breasts and bring to a boil over high heat. Reduce to a simmer for five minutes, then remove pot from heat and cover. Leave it be for about 12 minutes, then pull chicken and shred. Set the water aside and use as chicken stock (you may need more, so you may want to get a carton of it from the store just in case).

2. Make a roux with flour and butter in a big soup pot over medium heat. Once they have come together in a paste-like consistency, slowly whisk in your chicken stock, a little at a time. You want it to thicken with the roux before adding more.

3. Now you’ll want to cube your Velveeta. Simply cut it into small cubes and slowly add handfuls to your broth, whisking as you go until the cheese melts fully. Make sure your heat’s not too high so the cheese doesn’t burn to the bottom of your pot!

4. Pour in cream and stir with spoon or spatula to combine.

5. Pulverize everything in both Rotel cans (liquid too!) in a blender or food processor, and add it to your soup, stirring to combine.

6. Add your chicken and seasoning, stirring once more to combine.

7. Serve in warm bowls topped with tortilla strips.

Wash cucumbers thoroughly and trim the ends off. Cut in half lengthwise and scoop out the seeds (they make you burp). Cut into 1-inch pieces. Peel and roughly chop the shallot. Add cucumbers, shallot, and all other ingredients to a blender and blend until smooth. Store in the refrigerator and serve chilled.

Preparation
1. Preheat oven to 400 degrees
2. Place all of the button mushrooms, one of the portobellos, and onion onto a large baking sheet and coat with 2 tablespoons of the olive oil.
3. Roast in the oven for 30 minutes.
4. While the veggies are roasting add 12 cups of water to a large pot and bring to a boil.
5. When the veggies finish roasting add them to the water, along with the carrots, ginger, and cloves. Bring down the heat and simmer on medium low for 4 hours.
6. Place a large bowl in the sink and place a large colander on top. Strain the liquid through into the bowl. With a wooden spoon push the mushrooms against the colander to release more of their juices. You don’t want to push the mushrooms through, just the juices.
7. Once cooled cover with plastic wrap and place the bowl of broth (which should be a golden-brown color) into the fridge and let sit overnight. (Not necessary if you want to make this all on the same day. It just helps to intensify the flavor.)

Preparing the Rest of the Mushrooms and Flavoring the Broth
1. Marinate the 2 portobellos in 2 tablespoons olive oil, 2 tablespoons hoisin, and 1 teaspoon salt for 30 minutes.
2. Slice the portobellos into thin strips.
3. Preheat oven to 400 degrees and place the portobellos strips and the oyster mushrooms on a large baking sheet (keeping them separate from each other.) Coat the oyster mushrooms in 1 tablespoon olive oil.
4. Place the tray in oven and after 10 minutes remove the oyster mushrooms. Lightly salt and set aside. They will be lightly roasted but mostly still quite fresh.
5. Flip the portobellos at this point and continue roasting for an additional 20 minutes. They will have become firm, meaty, and caramelized. Lightly salt and set aside.
6. Begin heating your broth. Once it begins to warm add the chili paste, 2 tablespoons hoisin, fish sauce, and salt to taste. Heat until very hot but not boiling.

Preparing your additional ingredients and assembling your Pho
1. In medium sauce pan boil 8 cups of water, add the rice noodles and cook for 3 minutes.
2. Pull four bunches of equal amounts of basil
3. Divide four equal amounts of bean sprouts
4. Cut two limes each in half
5. Place rice noodles in bottom of each bowl and then add the bean sprouts, oyster mushrooms, portobellos, basil, and ladle the broth over each bowl.
6. Squeeze half a lime over each bowl and top with fresh cilantro

Place olive oil, shallots and garlic in pan over medium heat. Sautee until soft, add carrots, and sautee 2-3 minutes.
Add halved mushrooms, 6-10 sprigs of thyme, salt and pepper and sautee for a couple more minutes, until mushrooms begin to brown, thyme is fragrant and most of the olive oil has been absorbed.
Add butter and cook until melted. Add flour and stir, cooking until the flour in completely absorbed into butter and it begins to foam at the edges, approximately 3 minutes.
Add wine and stir to incorporate. This will form a paste, coating the vegetables. Once wine has cooked off, add bone broth, stirring constantly. Stir until a smooth liquid is formed with no lumps. Taste and adjust for seasoning.
Once a smooth gravy has formed, allow to lightly bubble for a few minutes.
Add Worcestershire, marjoram, juice of half a lemon and pinch of cayenne.
Slice chicken into thin 1 inch cubes and place in sauce. Cook approximately 15 minutes. Once chicken is cooked through, taste for seasoning.
Immediately before serving, stir in the chopped parsley. Enjoy!

Set Instapot to sauté and heat oil, add celery, onions, and garlic then sauté’ until translucent. Add water, chicken broth, chicken thighs, garlic powder, onion powder, poultry seasoning, adobo, and bay leaf. Pressure cook for 10 Min. Remove bay leaf and thighs then debone and shred. Add meat back to the pot along with egg noodles, parsley, basil, lemon pepper, black pepper, and frozen veggies. Set Instapot to sauté and let cook for 10 Min. Add butter and cream of chicken and let cook an additional 3-4 minutes. (Stir to prevent sticking). Enjoy!!!

In a large cast iron pot on medium high heat
Add your Olive oil
Add your truffle oil
Add your finely sliced onions cook until golden brown
Add your Garlic & mushrooms & cook for 10 minutes on medium heat stirring occasionally
Add your fire roasted tomatoes, vegetable stock & beef stock
Cook on low for 45 minutes
Serve in a large bowl, sprinkle Parmesan cheese serve with your favorite crunchy garlic bread.

Cut the pork belling into thin pieces that should be about an inch in size and no thicker than 1/4″ Marinate pork belly in 1 tbsp. of the fish sauce, salt and pepper for at least an hour.

In a Dutch oven or large pot, brown the pork belly in batches. Remove pork belly and set aside. In pork belly fat, saute onions until just starting to brown; remove and set aside.

Add eggplant and brown, stirring occasionally to get all pieces/sides (add some olive oil if pan is too dry). Add diced tomatoes, chili pepper, pork belly & onions back into the pot.

Add vegetable stock, fish sauce, tamari, and mint. Simmer 15-20 minutes, until eggplant is falling apart. Add black pepper to taste and serve.

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until lightly browned and just cooked through. Transfer to a bowl and set aside, leaving any drippings and browned bits in the pot.

Add 2 teaspoons of olive oil to the pot. Heat on medium-high until hot. Add the garlic, onion and the spices; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the tomatillos. Cook, stirring frequently and breaking apart the tomatillos with a spoon, 4 to 6 minutes, or until they have softened and begun to thicken into a sauce.

Add 4 cups of water to the pot; cook, stirring constantly and scraping up any browned bits from the bottom of the pot, 30 seconds to 1 minute, or until thoroughly combined. Add the hominy and browned pork; heat to boiling on high. Once boiling, reduce the heat to medium and simmer 7 to 9 minutes, or until slightly reduced in volume. Remove from heat. Stir in the juice of 1 lime wedge.
To serve, ladle the stew into a bowl.

Garnish with radish, chilies, cilantro, avocado & pork skins.

Place lamb shank (with bone), chicken stock and water in a large pot. Bundle the parsley, thyme, parmesan cheese heel, and prosciutto end in cheese cloth. Add it to the pot along with the garlic and onion. Bring it to a low boil slowly – it should take about an hour. You don’t want it to boil too fast/quickly, or broth will become cloudy. Reduce to a simmer and allow to cook for 2 hours at a minimum (alternatively, you can cook this in a crock pot on low heat all day). Remove the cheese cloth bundle.

Toss cherry tomatoes with olive oil. Line a baking sheet with parchment paper. Place the tomatoes on the paper, spread them out, and broil until slightly blistered, then remove from the over and let rest.

Remove the lamb shank from the pot and cut the meat into bite-sized pieces (or, just allow it to pull apart with a fork). Add it back to the pot. Stir in chickpeas, blistered tomatoes and kale. Simmer until kale is wilted, but still bright green, about 5 minutes. Salt and pepper to taste.