Zucchini fritatta

1 zucchini sliced thin
Handful chives and thyme
Cup mushrooms
3 eggs
1 egg white
3/4 c milk
1 clove garlic
Onion powder
Garlic salt
Cholula sauce
Feta

Sauté zucchini and mushrooms with garlic salt and onion powder
Mix eggs, egg white, hot sauce, herbs
Add to veggies
Cook until mostly set
Add 1/2 c feta
Broil until set

Chicken drumsticks of noms

Based on http://www.foodnetwork.com/recipes/alton-brown/ring-of-fire-grilled-chicken-recipe/index.html
4 lbs chicken pieces
2 freezer bags
1quart of water
1/2 c water
3/4 c kosher salt
1 T curry powder
2 t chipotle chili powder
2 t hatch chili powder
2 t cocoa powder
2 t cumin
1 t paprika

Combine water and honey and salt in 1 gal bag
Add chicken
Soak in fridge 1 hr

Combine spices in another bag
Shake chicken in bag
Let chicken rest 5 min
Grill

Pan-fried cutlets and spaghetti

This is fantastic. I made this with chicken thighs cuz that's what I had, and it was incredible.
Also known as a great date meal.

http://happyopu.net/veal-cutlets-and-spaghetti

Ingredients:
Chicken all pounded out thinone small shallot, finely diced
a handful of basil
a tsp of capers, chopped fine
a tsp of thyme, chopped fine
1 small garlic clove, minced
mixed salad greens
a tsp, or a healthy squirt of anchovy pastemmmm
about a cup of all-purpose flour (i used rice flour. What? I was out of AP)
4 eggs and a splash of water
a cup of fine breadcrumbs (I love Japanese panko crumbs the best because they stay crispy)
1/2 cup grated parmigiano-reggiano cheese
4 tbsp unsalted butter
3 tbsp extra virgin olive oil
I lemon, half for squeezing over the cutlets and half for the salad dressing
salt and pepper
PASTA:
half a package of whole grain or whole wheat spaghetti (I just like it better than regular spaghetti. It’s heartier and better for you)
one bunch of basil
2 tbsp extra virgin olive oil
1/2 cup grated parmigiano reggiano
salt and pepper
What To Do:
Start the pasta. Bring some water to boil in a medium-sized pot. Once it’s going, salt the water and add the spaghetti. Cook it for about 8 minutes.
Once the water’s going for the pasta, arrange three shallow dishes on your counter. Put the flour in one, and beat 2 eggs with a splash of water in the second dish. In the third dish, mix the breadcrumbs with the cheese, thyme, and garlic and season with salt and pepper. Melt 2 tbsp of the butter in a wide nonstick skillet over medium-high heat. Season the  cutlets with salt and pepper. Dredge them in the flour, shaking off the excess, then dip them in the egg mixture, letting the excess run off. Then coat them in the breadcrumb mixture. Fry them until golden, about 3 minutes a side.
While your veal’s frying, you can get started on the salad. Put the shallot, capers, parsley, anchovy paste, the juice of half the lemon, salt and pepper, and extra virgin olive oil in a bowl. Whisk until everything’s nicely incorporated. Don’t add your mixed greens yet– they’ll get soggy. Save it ’till the last minute!
Once the veal’s finished, wipe out the pan with a paper towel, reduce the heat to medium, and melt the remaining butter. Fry 2 eggs in the pan sunny-side upbut leave the yolk runny
Drain the spaghetti and toss it with the olive oil, basil, and cheese. Season it with salt and pepper to taste. Mix your greens with the rest of your salad ingredients, and season it with a little more salt.
To plate, mound some spaghetti on a plate, top with two  cutlets, and squirt with the rest of that lemon. Top with a fried egg and a bit of salad.

Pumpkin spice coffee creamer

Pumpkin Spice Coffee Creamer
Based off of http://crockpot365.blogspot.com/2008/10/crockpot-pumpkin-spice-latte-recipe.html

2 C milk of your choice (could also use half and half, or a combination)
2 T pumpkin
Sugar to taste (2 T is a good place to start)
2 T Vanilla, less if you use vanilla soy/almond/coconut milk
1/2 tsp pumpkin pie spice

Pour milk into medium-sized pot on stove. Whisk in rest of ingredients. Simmer until hot. Adjust as necessary.


Refrigerate, or use immediately.