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EAT. PEAK. REPEAT. H R C O N N E C T I O N C R E W simple recipes for peak season
Peak is here, and we know just how quickly life can get away from us. After a long day at work, there’s nothing quite like walking through the door and being met with the three-word question we all know too well: “What’s for dinner?” F r o m t h e H R C o n n e c t i o n C r e w w i t h S u g a r , S p i c e , a n d e v e r y t h i n g n i c e .More than anything, we hope these recipes do more than simply nourish you and the ones you love. We hope they bring a little more joy to your table, make the busy days feel a little lighter, and create moments worth slowing down for. Most of all, we hope they allow you to put down the to-do list, gather around the table, share a meal, and make memories with the people who matter most. Here’s to good food, full hearts, and making the most of every moment, one quick and delicious recipe at a time. That’s where EAT. PEAK. REPEAT. comes in! This cookbook is filled with quick, easy, and delicious recipes designed to make busy peak days feel a little less hectic. From appetizers and main courses to sides, snacks, desserts, and everything in between, this collection features recipes from our very own team, made for busy days and real life in mind. Table of Contents B R E A K F A S T . . . . . . . . . . . . . . . . . . P G S . 2 - 4 A P P E T I Z E R S . . . . . . . . . . . . . . . . . . . . . . P G S . 5 - 8 M A I N C O U R S E . . . . . . . . . . . . . . . . . . P G S . 9 - 1 5 D E S S E R T . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P G . 1 6
CHILI FRIED EGG AVOCADO TOAST Serving Size: 2Prep Time: 20 Minutes Ingredients List: 2 Eggs 1 Jumbo Avocado 2 slices of Sourdough Bread 1 Lemon Seasoned Salt Black Pepper Chili Powder Chili Flakes Chili Oil Garlic Powder Cooking Instruction: Toast the bread: Toast the 2 slices of sourdough until golden brown and crispy. Make the avocado spread: Cut the jumbo avocado in half, remove the pit, and scoop the flesh into a bowl. Add the juice of ½ lemon, seasoned salt, black pepper, garlic powder, and a pinch of chili powder. Mash until creamy but slightly chunky. Fry the eggs: Heat a small amount of chili oil in a skillet over medium heat. Crack in the 2 eggs and cook until the whites are set and the edges are crispy. Season with black pepper and a pinch of seasoned salt. For a runny yolk, avoid flipping the eggs; for a more cooked yolk, flip and cook to your preferred doneness. Build the toast: Spread the avocado mixture evenly over each slice of sourdough. Place one fried egg on top of each slice. Finish it off: Drizzle with a little more chili oil and squeeze the remaining ½ lemon over the toast. Sprinkle with chili flakes, chili powder, black pepper, and garlic powder to taste. Serve immediately and enjoy your spicy, creamy, crispy Avo on the Bright Side! “I’m honestly pretty lazy when it comes to making breakfast, so I love a recipe that’s quick, easy, and doesn’t require too much effort. I’ve always loved avocados, and pairing them with eggs gives me the perfect combination of creamy, savory, and spicy. The eggs also give me a little protein to start my morning! Easy, effortless, and flavorful! ” Halaeta D.
CHILAQUILAS SALVADOREÑAS Prep Time: 25 Minutes Serving Size: 6-8 Ingredients List: 12 corn tortillas 2 cups shredded cooked chicken 1½–2 cups shredded quesillo or mozzarella cheese ½ cup queso duro/blanco, crumbled (optional) Oil for frying. To prepare the sauce: Boil the tomatoes, onion, bell pepper, and garlic for about 8–10 minutes. Blend everything with ½ cup of water or chicken broth. Pour into a saucepan and season with salt, pepper, oregano, and chicken bouillon. Simmer for 10–15 minutes, until slightly thickened. “When I was little, My Grandmother would make chilaquilas for me, and they were always one of my favorite meals. I remember the delicious smell coming from the kitchen and the love she put into every tortilla she prepared. For me, chilaquilas are more than just a traditional Salvadoran dish. They bring back memories of my childhood, my grandmother's kitchen, and those special moments when food was her way of showing me how much she loved me. :)” Kelly R.To prepare the tortillas: Heat a little oil in a skillet. Lightly fry the tortillas—just enough to soften and lightly brown them. Drain on paper towels. To make the chilaquilas: Place a tortilla on a plate or work surface. Add some shredded chicken and cheese to one half. Fold the tortilla over to make a half-moon. Secure with a toothpick if necessary. Repeat with the remaining tortillas. Fry the stuffed tortillas in hot oil for about 1-2 minutes per side, until golden and the cheese is melted. Drain on paper towels. Place the chilaquilas in the tomato sauce for 2-3 minutes, turning gently so they absorb some of the sauce without falling apart. Serve hot with curtido, avocado, refried beans, crema, queso duro, and a little extra tomato sauce. My tip is to use Salvadoran quesillo inside. It melts beautifully and gives the chilaquiles that cheesy, yummy texture.For the tomato sauce: 5 Roma tomatoes ½ onion 1 green bell pepper 1 garlic clove ½ cup water or chicken broth ½ teaspoon salt ½ teaspoon chicken bouillon (optional) ¼ teaspoon black pepper ½ teaspoon oregano
RASPBERRY CHEESE DELIGHT Prep Time: 1 Minute Serving Size: 10 Ingredients List: 1 block of Philadelphia Cream Cheese 1 jar of raspberry pretzel dip 1 bag of pretzels “I don't cook. At all. This is my go-to holiday appetizer when I am attending holiday parties, and it is always a hit! Try it once, and you will be hooked!” Melanie D. Prep Instructions Place the block of cream cheese on a decorative platter Top with a generous layer of raspberry pretzel dip Serve with pretzels on the side
PUMPKIN BISQUE Prep Time: 10 Minutes Serving Size: 6-8 Ingredients List: 1 large onion, sliced 1/4 cup butter 1/2 tsp curry powder 2 cups canned pumpkin (not pumpkin pie mix - just straight pumpkin!) 2 cups cream (for those dieters, you can use half-and-half to cut the goodness) 1 1/2 tsp salt 2 1/2 cups chicken stock This is an amazing, hearty soup that you can use as an appetizer or a meal! It stores well in the fridge and easily heats up in the microwave! I actually got this recipe back in 2007 from my former boss when I worked at a hospital in NY. Our HR team always had a mini Thanksgiving celebration, and everyone would bring in a dish. This soup was always the biggest hit (she used a crockpot to warm it, so you can do that if you have this for a party)! As a side note, when I first heard pumpkin bisque, I said NOPE, I don't do pumpkin, but I was told it was delicious and didn't taste like pumpkin. Well, of course I tried it and fell in love!! Oh, and the curry flavor is not strong at all; I was actually shocked to find out that it was in the recipe. I buy a little container of curry and use it solely for this! And yes, kids love it too!!! My family is already requesting that I make this with Fall right around the corner!!! Don't forget to have a nice glass of white wine with it; my choice is Pinot Grigio!!! Cheers and Enjoy!! Aimee B.Cooking Instructions Sauté onion in butter until wilted; sprinkle with curry powder and cook a minute or two longer; remove from heat. Combine the onions and pumpkin in a blender or food processor and blend until well mixed. Add the cream and salt, then continue blending. Pour the blended mixture into a large saucepan/pot and add chick stock then combine. Heat slowly (on a lower heat) until very hot (not boiling, but a bubble or two is fine). Enjoy!!! This is great for a party, but make sure you double the recipe!! With pretzels on the side
HOMEMADE PIMENTO CHEESE SPREAD Prep Time: 15 Minutes Serving Size: 6-8 Ingredients List: 8 oz Extra Sharp Cheese block 4 oz jar Diced Pimentos Approx 1 TBSP Mayonnaise Dash of Sugar (secret ingredient)My mom made these sandwiches for family gatherings as an appetizer, cutting off the crust. My husband loves to eat them as a dip or spread on crackers, and my grandson loves to eat it as a whole sandwich on soft, white bread. Tracey C. Cooking Instructions Shred cheese; place in bowl (do not use pre-shredded cheese) Add mayonnaise Spoon pimentos from jar into bowl; save oil in jar for later Fork all ingredients until well blended Add oil from pimento jar, continue to blend with fork Add dash of sugar, blend to desired consistency
SEAFOOD BOIL Prep Time: 5 Minutes Serving Size: 4-6Ingredients List: 81-2 Andouille Sausage (2) 2 lbs. bags of extra-large deveined Shrimp 1 pack of frozen sweet corn on the cob (I prefer Green Giant extra sweet corn) 6 russet potatoes 1 Ranch dressing packet 1 Italian dressing packet Old Bay seasoning black pepper 2 sticks of melted butter (I prefer Squeezable "I Can't Believe It's Not Butter") Minced garlic Chantae G.Cooking Instructions Slice your sausages to your desired size, cut your potatoes into chunks, peel your shrimp, and season your shrimp with Old Bay, minced garlic, and black pepper tossed in butter, and place in the refrigerator to marinate while the other ingredients cook In a large pot, bring the potatoes to a boil (do not overcook them; you want them to remain intact) Add in the frozen corn on the cob about 8 minutes before your potatoes are done Add in your cubed sausages in the last 5 minutes with the corn and potatoes Place the potatoes, corn, and sausage in a 9x13 aluminum pan or baking dish Add your seasoned shrimp on top of the cooked food Squeeze the butter over all of the mixture (or pour your melted butter) Sprinkle the Ranch and Italian dressing seasonings over the whole mixture (Add more minced garlic and seasonings if you like!) Place the pan in the preheated oven at 350 degrees for 15-20 minutes.
DORITO TACO BAKE Prep Time: 15 Minutes Serving Size: 6-8Ingredients List: 1 tube Pillsbury crescent rolls 1 lb. Hamburger 1 packet taco seasoning Small can of tomato sauce 1 can diced tomatoes or Rotel 1 can of black beans (optional) 8 oz sour cream 2 cups of shredded cheddar cheese 3/4 bag Nacho Dorito's, crushedParagraph here Shelly N.Cooking Instructions Spray a 9x13 pan with non-stick spray Roll out the tube of crescent rolls in the bottom of the pan Brown hamburger, drain, and rinse. Add taco seasoning, tomato sauce, diced tomatoes/Rotel, and black beans (optional) to the hamburger, then simmer until the liquid cooks out. Spread hamburger mixture into the pan. Spread sour cream over the meat mixture. Sprinkle shredded cheddar over the entire pan. Spread crushed chips over the entire pan. Bake at 350 for 30 minutes. Serve with your favorite taco toppings like lettuce, tomato, and avocado * Reheats well!
CHEATER CHILI VERDE Prep Time: 15 Minutes Serving Size: 6-8 Ingredients List: 3-4 lb. Pork Roast 2 Hernandez Salsa Verde Sauce (7oz each) 1 small onion 3-4 Cloves Garlic 1-2 Jalapeños (depends on how hot they are and how hot you want your Verde)Paragraph here Tiffanie Z. Cooking Instructions Cut the pork roast into approximately 1-inch cubes (I do not trim the fat, but I leave that to your discretion) Dice the small onion, garlic, and jalapeños (rough chop if you like larger chunks) Put the Pork, onion, garlic, Jalapeños in a crockpot and pour the 2 cans of Salsa Verde over the top Cook on low for 6-8 hours* (I do this overnight so it is ready to take when I leave in the morning) *Cooking time may vary by Crock Pot
BUFFALO WILD WINGS CROCKPOT GARLIC PARMESAN CHICKEN PASTA Prep Time: 15 Minutes Serving Size: 6-8 Ingredients List: 1 lb chicken breast (2 larger ones work great) 1 12 oz bottle Buffalo Wild Wings Parmesan garlic sauce 12 oz -(1 bottle above) filled with whole milk 8 oz -1 brick of Philly cream cheese 1 cup shredded Parmesan 16 oz box of your favorite pastaParagraph here Jill Y. Cooking Instructions Place chicken in the bottom of the slow cooker Pour the entire bottle of Garlic Parmesan sauce over the chicken Fill the empty bottle of Garlic Parmesan sauce with whole milk and shake the bottle to get all the sauce out. Pour that over the top of the chicken Cube 8 oz of cream cheese on top Pour half of the shredded parmesan cheese on top Cover and turn the crockpot on low for 6-8 hours Once cooked: pull chicken out and chop or shred; place back in sauce Cook 16 oz of pasta of choice (bow tie, rotini, cavatappi- all work well) Pour cooked pasta into crockpot and mix in Mix in the other 1/2 cup of shredded parmesan cheese Optional: Add fresh spinach Let it set for 10-15 min and enjoy!
IDA'S HOT CHICKEN SANDWICHES Prep Time: 30 Minutes Serving Size: 6-8 Ingredients List: 1 stick salted butter 1 cup flour 1 1/4 cups whole or 2% milk 1 50oz can boneless chicken (Sweet Sue) Sandwich buns Salt & PepperParagraph here Sarah M. Cooking Instructions Melt butter over medium heat in a large pot. Once melted, whisk in flour and cook for 1 minute until bubbly and slightly golden. Slowly pour in milk while whisking constantly. Once milk has been added and whisked in, simmer for 3-4 minutes until it thickens a bit. Add the drained canned chicken and season with salt & pepper to taste. Stir together and let cook until warm. Additional milk can be added to desired consistency. Serve on sandwich buns. Feel free to add toppers like sliced cheese, BBQ sauce. This will create ALOT of leftovers that can be eaten throughout the week or can be frozen for another quick evening meal down the road.
CREAMY RANCH CHICKEN Prep Time: 30 Minutes Serving Size: 2-4Ingredients List: Chicken 1 pack of boneless chicken thighs 2 teaspoons Italian seasoning Salt/Pepper 2 tablespoons butter, melted 1-2 tablespoons olive oil Sauce 10.5 oz. cream of chicken soup 1 ½ cups milk 1 cup sour cream, at room temp ½ teaspoon onion powder 1 oz. packet Ranch seasoning mix“ I found this recipe once when I didn't know what to cook. Since then, it has been a go-to. I like to pair it with mashed potatoes and broccolini. Brionna M. Cooking Instructions Pat the chicken completely dry and sprinkle each side with Italian seasoning and salt/pepper. Brush one side of each piece with melted butter; make sure the butter isn’t too hot. Heat olive oil in a large pan over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until golden brown. Remove and set aside. Sauce: Add the sauce ingredients to the same skillet over medium heat. Stir until combined. Let it bubble gently and reduce for 5 minutes. Add the chicken and spoon the sauce on top. Cover the skillet partially and let the chicken heat through and absorb the flavors from the sauce for about 10 minutes.
GREEN CHILE BEAN BAKE Prep Time: 25 Minutes Serving Size: 2-4 Ingredients List: 1 T oil 2 Poblano Chiles or Green Bell Peppers, coarsely chopped Salt & Pepper 2 - 15 oz. cans pinto beans, drained and rinsed 1-1/2 c. salsa verde 1/4 c. chopped Cilantro, plus more for garnish 2 c. Pepperjack cheese, shredded Lime wedges, for serving Paragraph here Roxanne L. Cooking Instructions Arrange a rack in the upper third of the oven and heat the broiler, or heat the oven to 450 degrees. In a large, ovenproof skillet, heat the oil over medium-high. Add the peppers and cook without stirring until browned underneath, about 2-3 minutes. Season with salt and pepper and cook, stirring occasionally, until crisp-tender, 2 to 3 more minutes. Stir in the beans, salsa, and cilantro, and simmer until thickened, 2-3 minutes. Turn off the heat, sprinkle the cheese evenly over the top, then broil until melted and browned in spots. Serve with rice and top with cilantro and a squeeze of lime. Tips: Also great with black beans, or some of each. Don't buy pre- shredded cheese; it won't melt well. Shred your own!.
BASIC PESTO (VERY VERSATILE!) Prep Time: 10 Minutes Serving 1 cup Ingredients List: 2 C basil ½ cup Extra Virgin Olive Oil 1/4 cup pine nuts (or other, if preferred) 2-3 Cloves Garlic Pinch of kosher salt 1/2 cup finely grated Parmesan Cheese Paragraph here Bobbi L. Cooking Instructions Place 1st five ingredients in the food processor and pulse until smooth. Transfer basil mixture to a medium bowl and stir in the parmesan cheese. Add more salt if desired. This can be made up to a week in advance and stored in the refrigerator in an airtight container. Can be served with cooked pasta, on toast with cheese as an appetizer, or as a marinade for chicken or pork (then cook as directed).
MOM'S GRAHAM CRACKER PIE Prep Time: 1 hour and 15 Minutes Serving: Slice to your desired serving size Ingredients List: Graham Crackers for pie crust 6 Egg Yolks 1 cup sugar Plain Gelatin Mix 1/2 cup cold water 1 Pint Heavy Cream Extra Graham Cracker Crumbs Chocolate shavings or holiday sprinkles for decoration. Paragraph here John C. Cooking Instructions Prepare a graham cracker pie crust. Beat the yolks of 6 eggs until they are light and fluffy. Add 1 cup of sugar. Soak 1 tbsp of plain gelatin mix in ½ cup of cold water. Heat this mixture over a low flame and let it come to a boil, then pour it over the egg and sugar mixture, stirring briskly. Whip one pint of heavy cream until stiff. Fold this into the egg mixture. Let it cool slightly, but do not let it set, and then pour this into the prepared pie shell. Refrigerate for 1 hour. Before serving, decorate with chocolate shavings and/or additional graham cracker crumbs and colored sprinkles.