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Welcome to this week’s market meal: Mushroom and Kale soup. Our primary vendor is again Produce with Purpose out of the Revolution Market. This will be the case through most of the winter. I haven’t had a chance to make it to any of the other winter markets in the area yet. The only ingredient I did not purchase through this vendor is my dried shiitake mushrooms, which can be ordered through amazon or found at the grocery store. This is served in the picture with a small piece of Publican Bread Co. 's ciabatta, which I toasted in some garlic and herb butter from Nordic Creamery to dip in the soup. The crust picks up the broth beautifully. Prep Time: 10 Minutes | Cook Time: 1 hour | Serves: 6
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 Chili was one of the first meals that I really took to as a new home cook at the ripe old age of twelve. I had no fucking clue what I was doing. I knew there were beans and tomatoes and some beef and shit, but I figured it out on my own from there with relatively little help from my cooking teacher at the time, Food Network.
This is that chili, just a little grown up. You can mix and match your preferred chili bean into the recipe. I prefer kidney beans. There is also a call for a can of water later in the recipe to add some more liquid to the stewing process. If you have beef stock on hand, you can sub that in as well. My second big girl job was in Burlington, Iowa where literally everything had a buffalo sauce type spin on it. The iconic dish of the area was Chicken Lips, AKA butterflied chicken breasts fried and covered in buffalo sauce. Pot lucks in the office were spearheaded by our boss’ chicken lip dip recipe, which I inherited and carried on for the office until my own eventual departure. This is that recipe, the buffalo chicken dip that got me through some hard times. I’ll always refer to it as Chicken Lip Dip til the day I die, but no one else in the entire country other than people who once lived in that beautiful town call it that. Since then, I whip it out for myself when I need comforting food that takes me back to a really nice period of my life. It’s perfect for the modern world where many of us are getting vaccinated and can set up card game nights or backyard BBQs again with our friends. May it serve you well in all the parties to come!  Ingredients:
My husband and I spent enough time in Delaware that our preferred winter soup for a chilly day is New England Clam Chowder. Over the years, I’ve edited old recipes to get down to one that is uniquely Eating Normal, and today I share it with you. It’s going to be a very cold week in Green Bay, Wisconsin, and I assure you that we already made our chowder to get through the weekend. Enjoy!  Ingredients:
Toppings:
The perogies we made for the Kansas City Chiefs vs the Cleveland Browns game are an adaptation of the King Arthur Recipe, which can be found here. Below are the ratios and types of ingredients I used for our exact version. Perogies are a very versatile dumpling and with the very basic King Arthur version, you can branch out into whatever you want. There may not be anymore Cleveland Browns football this year, but we’ll be making Playoff Perogies again next year! Go Browns!  Dough:
Filling:
To cook:
Thanksgiving Leftovers need a makeover every year. There are only so many moistmaker sandwiches the country can take. This is how we do it in the Eating Normal House: Chicken and Stuffing Waffles. At home frying can be intimidating, so if the chicken isn't for you, skip to the bottom for the waffles recipe only.  The chicken:
Waffles
 This dressing recipe is fairly standard except for the addition of the serrano pepper to add a little bit of kick to the background. Don’t worry about it being too hot! The bread, butter, and other herbs help tone it down, so if you ever pull this one out for another holiday meal, you don’t have to worry about blowing out the taste buds of the kids at the table. I made my own bread because I’m a fancy kid, but you don’t have to do that at all. Going store bought will take some of the pain out.
Ingredients
Before I knew that Taco Bell was sacking the Loaded Grillers, I had never bought one. The Loaded Beefy Nacho Griller didn’t appeal to me for a long while because I was so stuck in my ways from when I previously worked at Taco Bell. I wanted my bowls of Cheesy Fiesta potatoes, and maybe a chicken chalupa if I was feeling frisky. We ordered one during the first week of taste testing, and I discovered that I actually liked them. No wonder people were upset about these guys going away too! This is a very bare bones, simple recipe to get your Taco Bell recreation on the table as fast as possible. There’s no homemade nacho cheese or special spice blend for the taco meat. This is 100% Taco Bell. No one goes to Taco Bell expecting gourmet shit, so you’re not going to get gourmet shit out of me here. No sir. No ma’am.  Recipe Below.
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