Ingredients

• 2 (8-oz) pkgs. cream cheese, softened
• ¼ cup mayonnaise or Greek yogurt
• ½ cup grated parmesan cheese
• ½ cup shredded cheddar cheese
• ¼ cup chopped green onions
• 2 tsp. Worcestershire sauce
• 1 tsp. sweet/spicy hot sauce, or more to taste
  

(I use Best Boy Redhead)

• 1 tsp. garlic powder
• 1 cup sliced almonds, chopped
• Crackers & apple slices, for serving

Instructions

1. Combine cream cheese and mayonnaise until smooth.
2. Add in parmesan cheese, cheddar cheese, green onions, Worcestershire sauce, hot sauce and garlic powder.  Stir together until combined.  Refrigerate 20 minutes or until firmer.
3. Pour chopped almonds onto plastic wrap and then roll cheese ball in almonds.  Roll up into plastic wrap and refrigerate.
4. Unwrap and place on plate.  Serve with crackers and devour.  Enjoy!​

Instructions

Combine warm water (like bath water, or about 110°) with yeast in a large mixing bowl and let sit for 5 minutes to get foamy. 

Then add salt and flours and stir with a wooden spoon.  The result will be a sticky, rough dough.

Lift the dough out of the bowl and lightly grease the bowl with nonstick spray or olive oil.  Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour.

Once doubled in size, lightly sprinkle the dough with flour and transfer to a generously floured work surface.  Knead a few times adding flour as needed and then add oats and millet in batches.  Knead until grains are incorporated and the dough is no longer sticky.

Place on lightly greased baking sheet.  Sift a light coating of flour over the top to help keep the dough moist.  Let rest for 45-60 minutes.

Preheat oven to 450°F and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready.

When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.

Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath.  Close oven door quickly.

Bake the bread for 25 to 35 minutes, or until golden brown and crusty.

​Remove the bread from the oven and cool on a rack.  Once fully cooled, store leftovers in a plastic bag at room temp.
 
Nutrition Information – Serving size: 1 slice

Calories: 177
Fat: .8g
Carbohydrates: 36g
Sodium: 118mg
Fiber: 2g
Protein: 5

• 6 boneless chicken breasts, about 2 lb.
• Coarse salt & ground pepper
• 1 tablespoon canola oil
• 2 ½ cups mild green tomatillo salsa
• 14 5-inch corn tortillas, quartered
• 3 ½ cups grated Monterey jack cheese
• 4 poblano peppers
• 2 teaspoons ground cumin
• Toppings: Cilantro sprigs, thin-sliced radishes, grape tomato wedges,                                                                                              Greek yogurt & lime wedges

 
Preheat oven to 425 & spray a 9x13 baking dish.

Roast poblanos in oven until skins are charred and they bubble.  Place in ziplock to steam.  Peel, seed and chop them. 

​Lightly season chicken breasts on both sides with salt/pepper.  Heat a large skillet over medium-high.  Add oil and chicken; cook, flipping once until browned.  About 10 minutes.  Transfer to a plate, cool slightly, and shred with two forks.

In sprayed 9x13 dish pour enough salsa to cover bottom.  Add a layer of tortilla quarters, another skim of salsa, and half the chicken, and sprinkle on 1 tsp cumin.  Add a layer of ⅓ of the cheese and a layer of ⅓ of the chopped peppers.  Repeat this layering once more.  Finish with remaining tortillas followed by remaining salsa and cheese. 

Place on a rimmed baking sheet and bake until it's bubbly and top is golden in spots - about 15-20 minutes.  Let cool slightly.  Top with cilantro, radishes, tomatoes.  Lime wedges and Greek yogurt on the side.

Refried black beans & guacamole are yummy as sides.