A spectacular cooking guide from Branded Cities 2 3

INGREDIENTS LABNEH DIP WITH 1/3 cup 4 scallions or green , thinly sliced (white and light green parts) SCALLIONS AND CHILI 1 tsp medium tomatoes red-pepper flakes 4 PERSON 15 MINUTES by Connor Riegel 2 tbsp fresh cilantro, finely chopped (leaves and tender stems), extra for garnish

2 tbsp fresh lemon juice

NOTE FROM CONNOR 2 cups full-fat Greek yogurt

“This simple dip with a Greek yogurt base is an excellent mid-afternoon or weekend type freshly ground DIRECTIONS snack. Cilantro is optional and pro tip is sometimes regular Tostito’s may be too salty for this particular dip. Another brand of tortilla chips works fine or even good ol’ fashioned Ruffles.” flaky sea STEP 1

Heat the olive oil, scallions, red-pepper flakes and cilantro in a small pot over medium-low heat. Cook, swirling occasionally, until the scallions and red-pepper flakes start to visually and audibly sizzle and frizzle and turn the oil a bright, fiery orange. Remove from the heat, and let cool enough to taste without burning your mouth, then season with .

STEP 2

Combine the Greek yogurt and lemon juice in a medium bowl, and season with salt and pepper. Spoon into a bowl and swirl in the sizzled scallion mixture. Top with extra cilantro if you like and pair it with garlic breads or pita breads.

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Italian Pinot Grigio Unoaked Chardonnay Chablis Sauvignon Blanc

BRANDED CITIES RECIPES 4 5 BLACK BEANS EVERYDAY TACOS by Ben Schlueter 4 PERSON 30 MINUTES AND RICE 4 PERSON 45 MINUTES by Ben Martish

INGREDIENTS DIRECTIONS 2-3 cans of black beans STEP1 1 medium yellow onion

1-3 medium-sized tomatoes Start the rice first and cook to the directions on the package. We additionally add 2 tbsp. 3-4 of garlic of butter and salt to the water.

1 tsp 1 tsp STEP 2 1 tsp Dice the onion and garlic cloves, preferably as 1 tsp smoked small as possible. 1-2 tsp or spicy red pepper

tomato paste STEP 3 olive oil Coat the bottom of pan in olive oil and heat. tortilla wraps if available DIRECTIONS INGREDIENTS STEP 4 1/2 white onion STEP 1 1 green pepper Add onion and garlic to the pan and heat until onion is translucent, about 5-8 minutes. Dice up green pepper and onion to mix with 2 lbs. ground beef or turkey your choice of meat in pan. Cook mixture until the protein is ready. Add 1/2 cup of water if need- 1/2 head shredded lettuce ed for mixing . Add packets of taco STEP 5 seasoning, and Rotel tomatoes to pan. Mix 1/2 lb. shredded together and let simmer for 10-15 mins. 2 packets of Hot & Spicy taco seasoning* Strain, rinse beans and add to pan with all and 1/3 can of tomato paste. Using 1 cup of Rotel diced tomatoes one of the empty bean cans, fill half way with water and add to pot to help mix the spices. STEP 2 1 box of hard taco shells 1 cup of hot salsa Turn oven to broil. Place taco shells in stand or makeshift mold. Sprinkle cheese on shells and *If you don’t have seasoning packets, the STEP 6 place in oven until cheese has melted. Add the seasoning is a mixture of salt, , meat and cheese in shells. Broil until cheese garlic powder and onion powder to taste. Cook beans until a majority of the liquid has is melted or shells are browned. Remove, add been absorbed, add salt and pepper to taste. shredded lettuce, salsa and fixings to taste. BRANDED CITIES RECIPES 6 7 3-ingredient tomato soup stove top by Vivien Kronengold mac+cheese 2 PERSON 15 MINUTES by Schuyler Sauter

INGREDIENTS

8 oz. (2 cups) elbow macaroni of choice

1/3 cup heavy cream

5 oz. (1-14 cups) grated cheddar cheese

kosher salt as needed

ground pepper to taste

to taste

DIRECTIONS

2 PERSON 45 MINUTES STEP 1 Bring a large pot of heavily salted water to a boil. Add the elbow macaroni of choice and cook until it is al dente, usually about 1-2 minutes less than INGREDIENTS STEP 2 the package directions. Drain pasta.

4 tbsp unsalted butter Add onion wedges, water, can of tomatoes with their juices and 1/2 teaspoon of salt. Bring to a sim- 1/2 large onion cut into 4 wedges mer. Cook, uncovered, for about 40 minutes. Stir STEP 2 occasionally and add additional salt as needed. (1) 28 oz. whole/peeled canned tomatoes; or crushed fresh tomatoes Return the empty pot to medium-high heat. Add the cream and simmer until it is thick, bub- 1-1/2 low sodium vegetable stock, chicken bling and reduced by half, about 2 minutes. Stir stock or water STEP 3 in the cheese slowly whisking until it has melted. As the final step, add the pasta back in the pot Blend the soup, then season to taste. The consis- 1/2 tsp fine sea salt and cook until the cheese sauce and pasta are tency doe not need to be ultra-smooth, in fact, well combined. Season to taste with nutmeg, some texture is a nice touch. Immersion blenders pepper and salt (if needed) and serve. makes this process quicker, however, should you use a regular blender, it is best to do so in small DIRECTIONS batches and avoid filling the container to the top due to the hot temperature of the soup. We tend STEP 1 to remove the center insert of the lid and cover it with a kitchen towel while blending — this helps Melt butter over medium heat in a Dutch to release the steam and prevent the blender lid oven or large saucepan. from popping off (which can be a big, hot mess). BRANDED CITIES RECIPES 8 9

INGREDIENTS

Aglio e Olio with Tomatoes 2-3 cloves of garlic (finely chopped) by Megan Famularo 1 lb. pasta (any) 1-3 medium tomatoes 2 PERSON 40 MINUTES DIRECTIONS FOR SAUCE olive oil parsley fresh preferred, dry ok Fill small sauce pot with quarter inch of olive oil on low heat. Add garlic while oil is still cool. Stir constantly for few minutes as to release the flavor of the garlic without burning it. Then salt to taste add red pepper, tomatoes, salt and parsley (Stirring every 5 minutes). To build flavor, I like to red pepper add tomatoes one at a time as they cook down, while sprinkling a new pinch of parsley every DIRECTIONS FOR PASTA 5 minutes. Once it becomes fragrant, continue to add more drizzles of olive oil and keep on protein optional low heat while you cook the pasta. parmesan optional STEP 1 NOTE: Should you choose to add a protein such as chicken, shrimp or turkey, you can include it in the beginning to simmer with the sauce. Shrimp must be added last as it takes only a few Cook 7-10 minutes depending on pasta prefer- minutes to cook. ence. Put aside 1/2 cup of the pasta water once it’s done and then drain the rest.

STEP 2

Add pasta water to the sauce and let cook for another couple of minutes.

STEP 3

Pour sauce onto pasta and mix or you can add sauce per individual serving.

STEP 4

Serve as is or with a sprinkle of parmesan and parsley and “Prodotto Finito!”

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Pinot Grigio Verdicchio Montepulciano d’Abruzzo Light Sicilian Red

BRANDED CITIES RECIPES 10 11 “EYEBALL” 50’s-Style Creamed Chicken 4 PERSON 30 MINUTES CHILI SOUP by Bryan Baxendale by Jason Watts INGREDIENTS

“You eyeball the ingredients and adjust Ground Beef the taste as you cook.” – Watts Kidney/Black/Pinto Beans Garlic Onion Garlic Powder Chili Powder Olive Oil Crushed Red Pepper Black Pepper Sour Cream

Cheese 6 PERSON 30 MINUTES

DIRECTIONS DIRECTIONS INGREDIENTS STEP1 10 oz canned chicken breast meat, STEP 1 drained and flaked Sauté in a stock pot the olive oil, garlic, onion 11 oz cream of mushroom soup and crushed red pepper. In a large skillet, add the oil and cook the onion over medium heat until tender. (reduced fat) 6 oz mushrooms, sliced and drained

STEP 2 12 oz “no yolk” egg noodles, cooked per STEP 2 package directions Add ground beef and mix until brown. Add tomato sauce, diced tomatoes, chili powder, Stir in the chicken and cook for one minute. Then, 1/2 cup onion, chopped cumin, black pepper and red pepper and mix. add in the cream of mushroom soup, mushrooms and simmer for 10 minutes. 2 tsp olive oil 1 cup nonfat sour cream STEP 3 STEP 3 Taste and add ingredients as needed. Finally, garnish with shredded cheese and a scoop Stir in sour cream over low heat. Heat through of sour cream. and serve over the cooked noodles. BRANDED CITIES RECIPES

12 13

STAY-IN STEAK TIDBITS DIRECTIONS by Steve Link STEP 1: STEAK 4 PERSON 120 MINUTES – Add , , garlic, pepper, red pepper and salt into a bowl and stir or whisk to combine – Put in Ziploc bag and refrigerate for 2 hours STEAK INGREDIENTS along with steak – Grill steak or heat canola oil in a large skillet 1-1.5 lb. skirt, sirloin or cut of choice (med–high), add steak when skillet is hot for 2-3 minutes on each side until browned 1/2 cup soy sauce – Let sit for 5 mins. before cutting into thin slices 2 tbsp worcestershire sauce

2 cloves garlic (minced) STEP 2: gARLIC BREAD 1/2 tsp pepper – Preheat oven to 350 degrees 1/4 tsp salt – Combine extra virgin olive oil, garlic, salt and 1/4 tsp crushed red pepper pepper in bowl and stir – Let mixture sit for 30 minutes – Coat bread open faced with garlic and olive oil GARLIC BREAD INGREDIENTS – Bake for 5-10 minutes until lightly toasted – Remove from oven and sprinkle parsley 1 baguette

1/4 cup extra virgin olive oil

2-3 large cloves garlic (smashed) STEP 3: BUILDING YOUR TIDBITS

1/4 tsp salt – Arrange steak slices over garlic bread and top with a layer of cheese 1 pinch pepper – Place back in the oven for 3-5 minutes until 1 tsp parsley (finely chopped) cheese is melted

16 oz. mozzarella or provolone – Slice into 1-1/2 to 2-inch pieces cheese (sliced) – Enjoy!

BEST PAIRING WINES NOTES: Steak marinade substitutes such as Peter Pinot Grigio Lugers, BBQ Sauce or anything else you Chianti prefer can be used depending on what you have stocked in your house. Sauvignon Blanc If a baguette is not available for the garlic Grenache bread, you can substitute with english muffins or a sliced bread of your choice. For seasoning of the bread, butter and garlic will suffice as well. BRANDED CITIES RECIPES 14 15 MANGO CHICKEN 2-INGREDIENT by Jason Nodelman SLOW COOKER SALSA CHICKEN 4 PERSON 240 MINUTES by Dan Leitzell INGREDIENTS

4 boneless, skinless chicken breasts (about 2 lbs.)*

2 cups favorite salsa

salt

pepper

fresh lime wedges optional

DIRECTIONS

2 PERSON 45 MINUTES STEP 1

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered. DIRECTIONS INGREDIENTS STEP 2 1 lb. chicken breasts or thighs STEP 1 (cut into bite-sized pieces) Cover and cook on high for 4 hours (or low for 1 tbsp olive oil 6-8 hours), or until the chicken shreds easily with In a large skillet, cook the onion in the olive oil a fork. Shred the chicken in the slow cooker and over medium low heat for a few minutes, until 1/4 cup of diced onion toss with the remaining salsa and juices until translucent. Add the chopped tomatillos and red well-mixed. Serve immediately, or refrigerate in pepper. Cover the skillet and cook over medium 3 tomatillos, chopped an airtight container for up to 5 days. (This chicken heat for 5 minutes, stirring occasionally. Uncover also freezes well.) the skillet and cook for another minute to reduce 1 red pepper, chopped the liquid if needed. Add the taco seasoning. 1 tsp taco seasoning *You can really use just about any cut of chicken 1 cup cubed mango for this recipe. For easy shredding though (so that you don’t have to mess with bones), I recommend STEP 2 1 cup broken tortilla chips boneless chicken breasts or thighs. This should be about 2 lbs of chicken total. Add the chicken to the skillet and cook for several 1/2 cup grated cheddar cheese minutes, stirring continuously. When the chick- (optional) en is cooked through (no longer pink), add the fresh cilantro for garnish chopped mango and cook briefly. Add the tortilla chips and top with grated cheddar and cilantro. Serve warm. BRANDED CITIES RECIPES 16 17 SHEET PAN TURKEY MEATLOAF DIRECTIONS with veggies 4 PERSON 60 MINUTES STEP 1 by Mike Galkin Preheat oven to 450 degrees. Then, spray an 18x13 rimmed sheet pan with cooking spray. MEATLOAF INGREDIENTS

1 lb. lean turkey STEP 2 1/3 cup quick-cooking oats In a medium bowl, combine the ground turkey, 9 tbsp oats, 6 tablespoons of ketchup, onion, egg, tarra- gon and salt. Mix well. Divide the mixture into 4 1/4 cup finely chopped onion equal football shaped portions and place on one side of the pan. 1 large egg

1 tsp dried (not required) 3/4 tsp kosher salt STEP 3

2 tsp worcestershire sauce In a small bowl, combine the Worcestershire cooking spray sauce and the remaining 3 tablespoons ketchup and brush over the loaves.

VEGETABLE INGREDIENTS STEP 4

3/4 lb. green beans, trimmed For the veggies, in a large bowl, combine the green beans, carrots, olive oil, salt, garlic powder, 10 oz. carrots, trimmed and pepper to taste. Spread the veggies out in a single later on the other half of the pan. 2 tbsp olive oil

3/4 tsp kosher salt

1/2 tsp garlic powder STEP 5

black pepper freshly grounded Bake for 12 minutes. Turn the veggies and bake until the loaves are no longer pink in the center and the veggies are tender, about 12 to 15 more minutes. Serve Hot. BEST PAIRING WINES

Pinot Noir Zinfandel Blends Cabernet Franc Cotes du Rhone BRANDED CITIES RECIPES 18 19 The Ultimate Chocolate Chip Cookie n’ Oreo Fudge BrowniES by Denise Levine

DIRECTIONS STEP 1

Preheat oven to 350 degrees. Grease a 9 x 9 pan with cooking spray.

16 PERSON 60 MINUTES STEP 2

Spread cookie dough in an even layer on the bottom. Top with Oreos in an even layer. INGREDIENTS STEP 3 1 lb. chocolate cookie dough of choice

16 oreo cookies Mix brownie batter according to the directions and spread on top of the cookie dough. 1 box brownie mix (plus whatever extra ingredients the mix calls for) STEP 4

Bake at 350 degrees for 40-45 minutes, or until BEST PAIRING DESERT WINES a toothpick inserted into the center of the pan

DESSERTs comes out clean. Sparkling Rose Champagne Muscat STEP 5 Sweet White Cadillac Let the brownies cool and sit in the pan for about Cabernet Sauvignon 15 minutes before cutting into 16 even squares. Ruby Port Banyuls

BRANDED CITIES RECIPES Enjoy. From your friends at Branded Cities.

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