Mee Goreng, by Diane

 

This was the main course of an Indonesian lunch a friend and I made. My friend had lived in Indonesia as a child, and I had taken cooking classes when I visited, so we created a menu of some of our favorite meals. This came out tasting fairly authentic, and it was neat to learn how to make your own sambal sauce (I've only ever seen this in a can or at tables in a little jar). 

Ingredients: 

1 lb fresh yellow egg noodles, cooked according to package

1.5 cup sambal tumis (we used homemade but you can buy this)

2 tbsp canola oil

1 lb shrimp, peeled and deveined (we subbed chicken)

1 cup cubed fried tofu

3 small bok choy, rinsed and sliced

Kosher salt

1.5 cups bean sprouts

2 tomatoes, sliced into wedges

Sweet soy sauce to taste

2 limes, wedged

Dried shallots for garnish

Directions:

1. Add sambal to wok and heat 5 min over medium heat.

2. Add noodles, bok choy, and tofu, combine well.

3. In a separate pan over medium heat, combine oil and shrimp and cook 5 minutes until opaque. Add to noodle mixture. 

4. Add tomatoes, sprouts, and soy sauce to taste. Stir one minute and season w salt.

5. Serve with limes and shallots.

Fesenjaan, by Diane

 

Part of our Winter Solstice celebration!

I made this dish with a friend to celebrate the Winter Solstice, which is a dish typically made in Iran to celebrate this night. This was a so warming and really, really good! I will definitely be making this again, but in much larger quantities! I also might add currants as well. I wound up using smaller pieces of orange rind, because I couldn't peel it all in one shot, but that worked really well because you could eat them and it made the flavor better! Recipe from here. Works best served over Persian saffron rice!

Ingredients:

2 cups walnuts

1.5 lbs chicken, cubed

1 generous pinch salt and pepper

2 tbsp EVOO

1 tbsp butter

1 large onion, chopped

4 cloves garlic, minced

1 tsp cumin

1 tsp turmeric

1 cinnamon stick

1/2 tsp salt

1/2 tsp each cinnamon, nutmeg, black pepper

1.5 tsp salt

3 large 1.5 inch slices of orange zest

2 cups chicken broth

1/4 cup pomegranate molasses

2 tbsp maple syrup

Optional: 1 can chickpeas (we didn't use these)

Directions:

1. Heat the walnuts until golden over medium low heat for 10 minutes, let cool, and grind finely in a food processor. Set aside.

2. Use the same pan to heat the oil and butter. Toss the chicken in a pinch of salt and pepper, then sear on all sides. Set aside.

3. In the same pan, add the onions and cook for 6 minutes until golden, then add garlic and cook 4 more minutes. 

4. Add cumin, turmeric, cinnamon stick, cinnamon, nutmeg, and orange zest and cook, stirring often, 2 minutes.

5. Add the broth, scraping the brown bits, then add pomegranate molasses, maple syrup, 1.5 tsp salt, 1/2 tsp pepper, chicken, and walnuts to the pan. Stir well and bring to a boil.

6. Cover and reduce heat to low. Simmer 45 minutes, stirring every 15 minutes. 

7. Uncover and cook 15 more minutes until thicker. If using chickpeas, add in at this step. 

8. Serve hot, preferably over saffron rice!

Rojak, by Diane

 

This was the side dish of our Indonesian lunch, and so so good! Rojak is one of my most favorite Indonesian and Malaysian dishes. It is a really unique combo of jicama, green mango, pineapple, and cucumber (this version had apple too) in a really flavorful sauce that is sweet and savory. The crunch of the veggies with the sweet savory sauce and peanut top is really addictive and extra refreshing in the summertime! I had no idea it was so easy to make, so this will be on repeat all summer as a light meal or fun snack! Recipe from my friend's Indonesian Street Food cookbook!

Ingredients:

1 medium jicama, peeled and cubed

1 medium green apple, peeled and cubed

1 green mango, peeled and cubed

3/4 pineapple, peeled and cubed

2 kirby cucumbers, chopped into bite size pieces

1 tbsp dried shrimp paste

3 tbsp sweet soy sauce

1.5 tbsp tamarind paste

1 fresh fresno chili

3 tbsp palm sugar (or sub dark brown)

1/2 cup skinned roasted ground peanuts

Directions:

1. Add all the fruits and veggies to a bowl and toss. Set aside. 

2. Start to make the sauce by placing the shrimp paste in a square of foil, folding inward to make a smaller square. Flatten the square with the palm of your hand. Roast this packet directly over gas flame for 1.5 minutes on each side until the paste begins to smoke and takes on a slightly burnt flavor. Open the packet and let cool.

3. Add soy sauce-sugar, plus the cooled shrimp paste, into a bowl and whisk until mixed.

4. Combine the sauce and fruits, top with peanuts and serve cold. Don't wait longer than 20 minutes to serve or else it becomes less crunchy!

Chopped Chicken Salad, by Diane

 I created this recipe from what I had on hand including some ingredients that were about to go bad in the fridge. It came out so so good, especially the next day when all the flavors had come together! I think the secret is how chopped the chicken is, because it can really absorb all the flavor and moisture from the other ingredients! (this was born out of laziness because I hate dicing things when my food processor is RIGHT. THERE. so, win-win!) I love to eat this on rosemary almond crackers, but honestly it would be great however you ate it! Yum.

Ingredients:

1.5 lbs chicken breasts

1/2 cup fresh blueberries

1/4 cup craisins (I love the low sugar kind)

1/4 chopped pecans

1/2 cup diced celery (fine pieces are best!)

1 tsp fresh thyme leaves

1/4 cup pumpkin seeds

3/4 cup mayo (I used avocado mayo to make this whole30)

2 tsp salt

Optional: I also use 1/2 tsp of Penzey's Mural's of Flavor which has yummy stuff like citrus peels and shallots in it

Directions:

1. Boil chicken breasts until just cooked through, let cool. To speed this along I usually rough chop them into 3 chunks ahead of boiling.

2. Once the chicken cools, place into a food processor until fully chopped into small pieces.

3. Add the chicken to a large bowl, add remaining ingredients and adjust for taste. Refrigerate at least 5 hours before serving, best overnight and it gets better each day!

Cilantro Lime Chicken Thighs, by Cheryl

I used this as the chicken in my enchiladas and they came out great! The thighs were flavorful and juicy! They could be eaten on their own or used as part of another recipe or put into a salad. This is a solid marinade that I'll be using again! Yum! 

Ingredients (recipe from here):

3 lbs chicken thighs, boneless, skinless

1/3 cup olive oil

6 garlic cloves, minced

1 tbsp honey

2 limes, juiced and zested

1/4 cup cilantro, finely minced

2 tbsp chili powder

1 tsp salt

1/2 tsp pepper

Directions:

1) In a large bowl, mix all of the ingredients together except the chicken. 

2) Add the chicken to the marinade and stir to coat well. Marinate anywhere from 15 minutes to two hours. 

3) Heat a large cast iron skillet over medium high heat. When hot, add the chicken thighs in a single layer, not touching each other. 

4) Cook for 6 minutes on each side until they are cooked through. 

Chicken Mole Enchilades, by Cheryl

After being stuck in a major cooking rut the past few months I have found some renewed interest in cooking dishes I haven't made before. And if 3 out of 4 people in my family eat it then I'm happy. In come the chicken mole enchiladas! All I had to say to my 8 year old was that the sauce was made from chocolate and she was in heaven. Now my younger one isn't so easily swayed haha. But seriously these were delicious and we ate them all up! Yum! 

Ingredients (recipe from here):

Cilantro lime chicken thighs (recipe will be on blog), or 2 cups shredded chicken

10 corn or flour tortillas, warmed up

3 cups mozzarella cheese

Optional: queso fresco, avocado, cilantro

MOLE SAUCE:

1 19oz can enchilada sauce

1/4 cup chocolate chips, dark if possible

1 tbsp creamy peanut butter

1 tbsp chili powder

Directions:

1) In a small saucepan combine the mole sauce ingredients over medium heat. Stir until smooth. Set aside.

2) Preheat oven to 350.

3) Place shredded chicken in a bowl. Mix 1/2 cup of the mole sauce with the shredded cheese and chicken.

4) Fill each tortilla with 1/3 cup chicken and cheese mixture. Carefully roll the tortillas to enclose the filling and place in a serving dish seam side down. Fill the rest of the tortillas and place them side by side. Pour the reserved mole sauce on top. 

5) Cover with foil and bake in the oven for 20 minutes, until cheese is melted. Remove from oven and sprinkle with optional queso fresco, cilantro, and avocado. 

Marinated Tuna Steaks, by Cheryl

Every Monday I make fish or seafood. I realized I was making the same salmon or cod dishes every week so I opted to try something different. This soy/teriyaki/honey marinade was easy to make and delicious! I served the tuna with orzo and asparagus. Yum! 

Ingredients: 

2 tuna steaks

2 tbsp soy sauce

1 tbsp honey

1 tbsp teriyaki sauce

1 tbsp toasted sesame oil

salt (only use for marinade under an hour) and pepper 

1 tbsp canola oil

Directions:

1) Mix all of the ingredients together in a bowl. Pour into plastic bag. Put tuna in bag and coat thoroughly. Marinate for at least 20 minutes to overnight. 

2) Heat a skillet or cast iron on medium high to high heat until very hot. Add the canola oil to the pan. Sear the tuna on each side for 2 minutes for medium rare (1.5 for rare or 3 for medium). Rest on cutting board for 3 minutes. Slice into 1/2 inch slices and serve with green onions, sesame seeds, etc. 

Crispy Smashed Potatoes, by Cheryl

I can't believe how easy these are to make. And how delicious. And how crispy! This may be my new go to instead of roasted potatoes. We loved them, the kids loved them, we all loved them. Yum!

Ingredients:

1 bag small potatoes (golf ball size or smaller)

olive oil

salt and pepper

Directions: 

1) Bring a pot of water to a boil. Cook potatoes until soft, about 20 minutes. Drain and let cool.

2) Preheat oven to 400.

3) Place on baking tray and smash with bottom of pan or potato masher. The thinner they are the crispier they'll be. The thicker they are the fluffier inside they'll be - both good! 

4) Leave on tray to let the steam out. 

5) Drizzle with olive oil and top with salt and pepper. 

6) Bake for about 45 minutes or until golden brown.

7) Serve hot. You can sprinkle with parsley. We served them with sour cream. 

Orchard Applesauce, by Diane

This is not the world's most complex recipe, so I debated putting it on here, but applesauce wasn't something I knew how to make before so I'm adding it! Plus we have a goal to meet, right Cheryl?!? Apple picking is one of my most favorite fall traditions, and this year I had a lot of extra apples leftover. This recipe is quick and super easy, and only gets better each day in the fridge if you can make it last!

The key to this applesauce is which apples you choose. First off, orchard apples in the fall just simply taste better than store bought apples year round, so go for that if you can! We have found in our family that selecting sweet/tart varieties work best. All sweet makes it too sweet, and all tart...well...yeah. If your goal is to have it be healthier and unsweetened as mine is, I would recommend choosing either all apples that are both sweet and tart, or 1 sweet apple per 3-4 tarts. 

Ingredients:

5-7 large apples (see above), peeled and cubed

1 cup water (for a thicker sauce, see below)

2 tsp cinnamon

Optional: honey

Directions:

1. Place the apples and water in a large pot with a lid on medium heat.

2. Cover and let simmer until the apples break down, stirring occasionally. 

3. When the apples start to break down you can help them along with the back of a spoon if you want chunky applesauce like we love, or you can use an immersion blender to get it smooth. Add more water if you want it thinner or if the bottom starts to brown.

4. Add in cinnamon, and if desired, sweetener of choice (honey works great!).

 

Buttercup Squash and Carrot Soup, by Diane

 

Tonight I wanted to make a squash soup, and I came across a new type of squash I hadn't seen called buttercup. It's apparently sweeter than butternut, and so I created this recipe with some help from looking at other squash recipes from the internet. This is SO dang good. Really comforting, and fairly easy once you skin and cut the squash! 

Ingredients:

1 large buttercup squash, peeled and cut into large chunks

2 cups baby carrots

1 large shallot, cut in half and skins removed

EVOO

Salt

1 tbsp butter

1 tsp fresh thyme leaves

3-4 cups chicken bone broth

1 tbsp maple syrup

1/8 tsp ground nutmeg

1/4 tsp black pepper

1 tsp poultry seasoning

Directions:

1. Preheat oven to 425 and grease two baking sheets. Place squash, carrots, and shallots on the baking sheets, drizzle with EVOO and sprinkle with salt, toss, spread evenly, and roast for 45-60 minutes until browned and softened.

2. When the mixture is cooked, add butter and thyme to a soup pot over medium heat and cook for 2 minutes, stirring often. 

3. Add in squash mixture, broth (start with 2 cups and go from there to your desired consistency), and seasonings. Blend with an immersion blender until smooth and adjust seasonings. 

Kid Friendly Vegetarian Pasta Carbonara, by Cheryl

So this is NOT a carbonara dish, but the sauce is made from eggs, cream cheese, and butter, but has no bacon so that's the name I put with it. My sister-in-law makes this often for her kids and once I tried it I knew it was the best comfort food for me and a yummy dish for the kids! Super easy and delicious! Yum!

Ingredients:

1 box rotini or macaroni

A couple of eggs

Cream cheese

Butter

Salt for taste

Directions:

1) Cook pasta according to box directions.

2) After straining the pasta, mix with the rest of the ingredients until creamy. 

Marinated Flank Steak, by Cheryl

Woah, it has been a hot minute since I've posted! This flank steak marinade is so so good! I got the recipe from my friend who made it for us when we went away for Labor Day weekend. It's super easy, quick to cook, and was gobbled up by the whole family. Yum! 

Ingredients:

1lb flank steak

1/3 cup olive oil

1/3 cup soy sauce

1/4 cup honey

2 tbsp red wine vinegar

1 tsp Montreal seasoning

2 cloves garlic, minced

Directions:

1) Mix all ingredients in a bowl. Pu flank steak in a ziplock bag. Pour contents of bowl into bag. Make sure all of it is covered. Place in fridge and marinate for at least 6 hours or preferably overnight. 

2) Take out steak at least 30 minutes before cooking. Cook on the grill for five minutes each side. Let rest five minutes. 

Nasi Goreng, by Diane

 

Nasi Goreng was my most favorite dish in Indonesia, a staple at most places. I ate it every day, and if you know me I like to taste EVERYTHING so this was an anomaly for sure- it was just so dang delicious!! I learned to cook it at a little tiny warung (an indonesian restaurant) that was basically a bamboo tent with a roof on an island called Gili Air, and it was my local spot each day. After the third day in a row, the chef offered to teach me how to make it, and I gladly accepted! It's pretty easy to throw together, and *almost* as good as in Indonesia...

Note: to make this last for the week's dinners I used 1.25 lbs chicken, 1 lb shrimp, 4 eggs, and 6 cups rice

Ingredients:

1/2 lb chicken, cubed

1 inch fresh turmeric, minced

4 cloves garlic, minced

2 tbsp butter

2 tbsp palm oil

1/2 lb shrimp, cleaned and tail off

1 medium white onion, finely chopped

1 egg

4 cups cooked white rice

1 shake white pepper

1 tbsp oyster sauce

1 tsp each salty soy sauce (our regular soy sauce), king sauce (fermented soy sauce), fish sauce, worcestershire sauce, sweet soy sauce 

6 large green onions, chopped (use green and white parts)

1 tbsp white sugar

Optional: shrimp chips

Directions:

1. Marinate chicken cubes in turmeric and 1 clove minced garlic for a few hours.

2. Heat a large wok on high, when hot add butter and oil. Add chicken and cook until the outside turns white.

3. Add in the shrimp, cook until just opaque.

4. Add in the egg and don't stir for one minute, then stir until fully cooked.

5. Add in onion and remaining 3 cloves of minced garlic, stir for 1 minute.

6. Reduce heat to low, add in rice, sauces, and pepper. Stir well.

7. Add in green onions and sugar, stir and adjust for taste.

8. Serve by packing the mixture into a bowl, then flipping over on a plate. Serve with shrimp chips on the side for scooping!

Fall Harvest Moon Bake, by Diane

 

This was the main course meal for a recent Hunters Full Moon ceremony I went to and the food theme was fall harvest. I had my doubts about this recipe because there was no liquid added to the ingredients, so I switched the dried rice to cooked, added a splash of chicken broth, and reduced the heat. I also added spinach for a more complete meal, and when I cooked it the second time, I did it in a dutch oven to make this a one pot dinner, which I'll likely repeat again. This came out SO good I made it again the next week for dinners too! It is just a really good, healthy, and easy mix of the best fall flavors, and I'll definitely make this one again soon!

Ingredients:

1 lb chicken (I used rotisserie chicken as a short cut, the recipe calls for thighs)

EVOO

1 butternut squash, peeled and cubed

1 small yellow onion, diced

1 tsp salt

2 tbsp fresh diced sage

1 tbsp fresh thyme leaves

1/2 tbsp fresh diced rosemary leaves

1 package cooked wild rice in a pouch (don't heat this, just add to the pot as is from the package)

1/2 cup dried cranberries (unsweetened or low sugar if possible)

2 cups fresh spinach leaves

Splash chicken broth

1/2 cup diced pecans

Directions:

1. Cook the chicken fully and set aside. When cool, shred or dice into bite size pieces.

2. While the chicken cooks, heat EVOO in a large pot on medium heat. Add in onions and brown. 

3. Add the butternut squash to the pot along with the herbs and salt, stir and cover. Uncover and stir for about 10-15 minutes until the squash softens. Add in rice and stir, cooking two more minutes then remove from heat.

4. Preheat the oven to 400. Place chicken, squash mixture, spinach, and cranberries in a casserole dish, mix well. Add a splash of chicken broth to the mix.

5. Top with pecans, cover with foil, and bake for 15 min or until everything is heated through.

Cinnamon Sugar Crusted Pumpkin Bread, by Diane

 

I made this recently as part of a Harvest Full Moon ceremony, and it was really good! I have never seen a pumpkin bread rise like this one did, and I even scooped out some of the batter to make muffins just in case! Clearly, that wasn't enough as evidenced by this photo. No matter, this recipe was really good and the cinnamon sugar crust was really nice! The flavors were really well balanced and it came out nice and moist. 

Ingredients:

1 15 oz can pumpkin puree

1/2 vegetable oil

3 large eggs

1 2/3 cup sugar

1 1/2 tsp baking powder

3/4 tsp baking soda

3/4 tsp sea salt

3/4 tsp ground cinnamon

Heaping 1/4 tsp fresh grated nutmeg (I used dried bc I didn't have this on hand)

Heaping 1/4 tsp ground ginger

2 pinches ground cloves

2 1/4 cups all purpose flour

Plus: 1 tbsp each sugar and cinnamon

Directions:

1. Heat oven to 350 and butter a 6 cup loaf pan.

2. Whisk together pumpkin, oil, eggs, and sugar until smooth. Add in baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until the batter is well-combined. 

3. Add flour and stir until just mixed (batter will be lumpy). 

4. Pour into the loaf pan and sprinkle the cinnamon and sugar on top. 

5. Bake 65-75 min until toothpick comes out clean from the top and center.

Summer Corn and Tomato Salad with Shrimp, by Diane

 

This recipe was a spontaneous weeknight creation after a visit to the farmers market, and loosely based off Cheryl's pesto corn salad with shrimp! I batch cooked a bunch of it at once by cutting everything and placing it into separate containers so that I could just combine them into a salad when I was ready to eat, which made 4 portions. Yum!

Ingredients:

1 lb cooked and deveined shrimp, tail off

2 cups tomatoes (I used red and orange cherry tomatoes from the farm)

4 ears corn, uncooked, corn kernels removed

8 scallions, green and white parts sliced

2 avocados

1 handful basil leaves

2 cloves garlic

1/4 cup EVOO

Salt and pepper

Merken (smoky spice is ok here too!)

1 lime

Directions:

1. Combine 1 avocado, basil, garlic, EVOO, salt and pepper and lime in a blender, using salt and pepper to taste. Set aside as your dressing- I like this on the thick side.

2. Combine remaining ingredients including the other avocado diced up and toss well to combine.

3. Top with dressing, and season to your preference.

Charoset Stuffed Honey Cake, by Diane

We made this cake for Rosh Hashanah this year- it was originally planned for Passover but we never got around to making it then. It wound up being a good thing, because the Passover recipe used alternate flour, so for Rosh Hashanah we were able to combine the charoset cake recipe from @jakecohen with a traditional honey cake recipe from @dianemorrisey to get this amazing deliciousness! This cake was so good, the flavors were really reminiscent of the Jewish holidays, and it was easy to make. The only changes we all agreed on were that we would cook the cake for less time, as the honey cake layers weren't as moist as we would have liked. The cake was actually better the second day around, because the charoset filling had penetrated the honey cake layers with some extra delicious flavor. We will definitely be adapting this for Passover using Jake's original recipe, and this will likely be a Rosh Hashanah staple from here on out!

Ingredients:

Cooking spray or butter (enough to grease the pan)

3/4 cup white sugar

1 cup vegetable oil

2 eggs

3/4 cup honey

1 tsp vanilla extract

2 1/2 cups AP flour 

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 apples, chopped into bite size pieces (we used gala)

1 cup walnuts, chopped

1/4 cup golden raisins

3 tbsp honey

2 tbsp cornstarch

Directions:

1. Grease a bundt pan heavily and set aside, preheat oven to 350.

2. Combine flour, baking powder, baking soda, salt, and cinnamon in a small bowl and set aside.

3. In a larger bowl, beat sugar and oil until combined, then add eggs in one at a time until well mixed. 

4. Stir honey and vanilla into the sugar mixture.

5. Add the dry ingredients in and mix very well. The mixture will be thick and you'll need to make sure everything is combined.

6. Combine apples through cornstarch in a separate bowl and set aside.

7. Build your cake by spreading half the cake batter on the bottom, then a middle layer of the entire charoset mixture, then remaining cake batter.

8. Bake for 40-50 minutes until a toothpick comes out clean. (Note: we did 50 minutes and think this is what made the cake dryer, so I'd go for 40!). Let cool before serving (we left it uncovered, but when covered overnight the cake softened so we are going to try and cover it next time!)

Moby Dick Chicken, by Diane

This recipe was straight from our favorite kabob restaurant, Moby Dick. They published the recipe for their killer chicken kabobs which my whole family loves because they are juicy and so delicious, even as leftovers. Unfortunately, these were just okay, and I’ll be buying them from now on! They didn’t have as much flavor and were not nearly as juicy as the restaurant. 

Ingredients:

6 chicken breasts, cubed

1 medium onion, quartered

Pinch saffron

1/2 cup olive oil

Salt and pepper

4 tbsp lemon juice

Directions:

1. Combine all ingredients except chicken in a food processor until smooth.

2. Pour into a large bag with chicken and marinate for 2-8 hours.

3. Thread onto skewers and grill for 6 min each side.

Grilled Pizza with Summer Corn and Tomatoes, by Diane

This pizza recipe has been on my list of summer foods for 3 years, and it was so worth it!! Super fun to make, and the whole family loved it for a Labor Day cookout!

Ingredients:

15oz can pizza dough

3 ears cooked corn, kernels chopped off

4 tbsp evoo

Salt

1/4 cup Parmesan cheese

1 tsp grated garlic

1/2 tsp salt

1/4 tsp black pepper

2 large tomatoes, sliced thick

1 ball Buffalo mozzarella, sliced 

Handful basil leaves

Directions:

1. Stretch the dough to desired size, brush with evoo and sprinkle with salt. Set aside at room temp for one hour.

2. Combine corn, 2 tbsp evoo, Parmesan, garlic, salt and pepper in a food processor until creamy. Set aside.

3. Preheat a grill to medium, cook dough for 6 min covered, watching the bottom so it doesn’t char. 

4. Flip the dough over, spread the corn sauce on, top with tomato and mozzarella slices. Grill covered for another 6 min. 

5. Sprinkle with flaky sea salt and top with basil.

Sauteed Chicken Livers with Onions, by Cheryl

I've always loved chicken liver. My mom used to cook them up when she made her roasted chicken and my dad loved them! They are a nutrition powerhouse food, packed with protein, vitamins A and C, and iron, while being low calorie. And they are pretty budget friendly when bought on their own since they aren't the most popular food. I love them, despite the strange looks I get from Jon! Yum!

Ingredients:

1 large onion, sliced into rings or half rings

1 lb chicken livers

2 tbsp olive oil

salt and pepper

Directions:

1) Pat dry the livers. Cut in half and cut away any visible fat parts.

2) Heat the oil over medium heat. Add the onions and cook until golden brown, about 10 minutes.

3) Remove the onions and keep warm. 

4) In the same skillet add the livers. Sprinkle with salt and pepper. 

5) Cook until browned, but slightly pink in the middle, about 2-3 minutes per side.

6) Divide the livers amongst plates and top with the onions. 

Limoncello, by Diane

 

I came across this recipe in the spring and thought it would be the perfect drink for summer! It's incredibly easy to make yourself and looks so pretty! It came out really smooth, and pretty strong. I tried it straight, but am also looking forward to combining it with something fizzy to make as a spritzer and cut the strength too. Overall, indeed this is a wonderful summer drink :)

Ingredients:

750 ml grain alcohol

9 organic lemons, yellow peels only and washed well

1.1 Liter water

2.5 cups sugar

Directions:

1. Combine lemon peels and alcohol in a large glass jar and store in a dark cool place for 30 days.

2. After 30 days, bring a large pot of water and sugar to a gentle warm temperature and stir until combined. Allow to cool to room temperature. 

3. Strain the alcohol mixture and discard the lemon peels. Combine the alcohol with the cooled sugar mixture and stir well with a wooden spoon. The mixture should become cloudy.

4. Store in a glass container for another 30 days in a cool dark place until ready to serve.

Summer Heirloom Salad, by Diane

Once again Salt, Fat, Acid, Heat has helped me intuit another amazing combination of flavors for one of the best salads I've had in a long time. The key is really ripe heirlooms here, and be prepared to scarf this all down! I love the way this book makes me think about balancing ingredients with different flavor profiles and textures, and the results really do make what comes out of my kitchen a million times better! I loved the use of lemon flavored olive oil here, which was a last minute choice in thinking about acidity for flavoring. YUM!

Ingredients:

Red Butter lettuce

1 yellow and 1 purple heirloom tomato, chopped into bite size pieces

1 pack serrano ham, torn

1/4 cup basil leaves, torn

1/2 cup green olives (mine were garlic marinated and I recommend this!)

1/8 cup red onion, thinly sliced

1/4 cup capers, drained and dried

Drizzle lemon flavored EVOO and balsamic vinegar

Directions:

1. Over medium high heat, cook the capers until crispy and puffed. Let cool to room temp.

2. Add all ingredients and toss, adjusting tastes as needed.

Watermelon and Prosciutto Salad, by Diane

 

I made this salad for a summer meal with a friend and it was so good! Reading Salt, Fat, Acid, Heat is definitely changing the way I combine flavors naturally, and coming up with this salad was no exception! I wouldn't top the watermelon too far in advance with the remaining ingredients since it pulled the water out and there was a lot of liquid soon after in the bottom- so serve it fresh and ready to go!

Ingredients:

1/2 large watermelon, cubed

1 pack prosciutto, torn

1 large handful of mint, torn

1/2 cup crumbled feta cheese

1/2 cup toasted pistachios

Drizzle EVOO and balsamic vinegar to finish

Directions: Toss everything together and adjust to taste!

Indian Pickles, by Diane

 

After the success of Quickles and Korean Pickles, I wanted to see if I could create any other fun pickle recipes with other international flavors because they are awesome to snack on after the pool or being outside. This recipe from myrecipes.com was awesome with one big exception- I wouldn't let these marinate for longer than a few hours. By the time I got to them after 24 hours they were so strong I couldn't handle them! So in the future I'd follow these instructions and pull them after 40 min. I also used a mandolin to make pickle slices, but this recipe called for spears which may have also made them taste stronger. Side note- I had all the spices on hand thanks to our cooking through the countries activities during quarantine, so that felt like a win!

Ingredients: 

1 tsp vegetable oil

1/2 tsp each brown mustard seeds, black peppercorns, coriander seeds, whole allspice

1 tsp cumin seeds

3 cardamom pods, split open

2 small dried red chiles, broken in half

1/4 tsp ground turmeric

1 cup white vinegar

1/2 cup fresh lime juice

1/2 cup water

3 tbsp packed light brown sugar

1 1/2 tbsp kosher salt

4 garlic cloves, peeled and cut in half

1 inch ginger, peeled and sliced thick

6 persian cucumbers sliced thin (I used a mandolin)

Directions:

1. Heat oil in a small saucepan over medium heat and add in mustard seeds for 2 min.

2. Add remaining spices except turmeric and cook for 1 minute stirring constantly. 

3. Add turmeric, then remaining ingredients except cucumbers and bring to a boil, then simmer for 2 min. 

4. Put cucumbers into a glass jar or bowl, then pour liquid over top. Marinate for 40 minutes at room temp, then drain liquid and chill for up to 2 days.

Turkey Cucumber Roll-Ups, by Diane

This has been my go to lunch in the hot summer this year, and they really couldn't be easier. I've found that a combo of smoked turkey and spicy red pepper hummus make these taste best, but you could easily sub in whatever you like. The only note is not to prep these too far in advance because the salt will draw the water out of the cucumbers and you'll end up with a soggy mess. Lately, I've been making these even lazier by simply cutting a cucumber into pickle-shaped spears then spreading hummus on them and wrapping a piece of turkey around it like a cigar. Awesome healthy lunch to go!

Ingredients:

1/2 English cucumber, sliced length-wise with a mandolin or peeler

6 slices turkey

Hummus

Everything Bagel seasoning

Directions:

1. Lay the cucumber slice on a paper towel and dry off excess moisture. 

2. Spread hummus on the cucumber, then slice turkey to fit and lay it along the cucumber.

3. Roll up your cucumber and sprinkle the tops with seasoning.

Asian Lettuce Wraps, by Cheryl

I think this might be the 4th version of lettuce wraps on here (and it's very similar to one that I posted 4 years ago), but this is a solid recipe that 3/4 of us ate.. so I'll take it! It was easy to make, healthy, and delicious! Yum!

Ingredients (recipe from here):

Bibb lettuce (I only had Romaine)

1 lb ground beef

Cooking oil

1 large onion, chopped

1/4 cup hoisin sauce

2 cloves garlic, minced

1 tbsp soy sauce

1 tbsp rice wine vinegar

2 tsp minced pickled ginger

1 8oz can water chestnuts, drained and chopped

1 bunch green onions, chopped

2 tsp dark Sesame oil

Optional toppings: carrots, sesame seeds, scallions

Directions:

1) Cook beef in skillet with a dash of cooking oil until browned, about 5-7 minutes. Drain and set aside. Cook and stir onion in the same skillet until slightly tender, about 5 minutes. Stir in hoisin sauce, garlic, soy sauce, vinegar, and ginger into onions. Add water chestnuts, green onions, sesame oil, and cooked beef. Mix and continue to cook for a few minutes. 

2) Arrange meat onto a lettuce leaf and top with optional toppings (carrots, scallions, sesame seeds, etc.) 

Mistake Cake, by Diane

This is a recipe I have been making for years for our family and I have just never thought to post it! This cake is a riff on a strawberry shortcake, but we make it with blueberries for the 4th of July each year. The cake gets its name from a mistake that went wrong but so good it's oh so right and now we make it this way every year! A few 4th of July's ago, I tried to make whipped cream from scratch using whipping cream and sugar, then assembled the layers of the cake and put it in the fridge before our cookout. By the end of the meal, the whipped cream had turned to liquid and essentially melted through the layers of the cake. What started out as a massive disappointment turned into quite the discovery as the cake soaked up all the sugary creamy goodness and now we will never make it any other way!! This cake is so freakin' delicious and absolutely the taste of summer. YUM.

Ingredients:

1 ring angel food cake

1 pint strawberries, sliced

1 pint blueberries

1 8oz container heavy whipping cream

1/2- 1 1/2 cups sugar

Canned whipped cream

Directions:

1. Slice the angel food cake into three even layers and poke each layer several times with a fork, set aside. 

2. Mix cream and sugar until the sugar dissolves (use your desired level of sweetness).

3. Assemble the cake by starting with the bottom layer and drizzling about 8 tbsp of the cream mixture onto the cake, making sure it soaks in. Then cover with berries and place the next cake layer on top. 

4. Repeat for all layers, and the drizzle more cream mixture over the outsides and inside of the cake, reserving some "mistake cake sauce" for serving. Chill for 30-60 minutes to allow the sauce to absorb.

5. When ready to serve, top with dollops of canned whipped cream and berries and serve with a side of the magic sauce. Yum!!!

Cherry Pie, by Diane

 

Look at these beauties!! :)

This month for bookclub I read Salt, Fat, Acid, Heat. What a cool book this was to learn all about how these elements help you cook and bake better tasting food! I wanted to test one of the recipes in the book out, and it just so happened that the next day was the first day of cherry picking season! 

This pie was really outstanding, especially the filling! I could eat entire bowls of this filing on it's own! The crust recipe was very specific and a bit time consuming, but I could see how following these steps led to a flaky almost puff pastry like crust because of the science behind the method. She really emphasizes that cold butter leads to flaky crust and so every step of the recipe accounts for this. The addition of the vinegar made the dough taste outstanding as well, mostly because of her belief that acid is a flavor booster in the right proportions. Can't wait to try more of her recipes in the future! 

One final word of advice- we ate this while it was warm because we just couldn't wait, but I would definitely let it cool because the magic happens when the filling gels back together once at room temperature!

Note: the filing recipe is separate from the book, and can be found here!

Ingredients:

Filling-

4 cups tart cherries (we had a mix of 2 types tart for 2/3 and 1/3 sweet)

1 cup sugar

4 tbsp cornstarch

1/8 tsp almond extract

1 1/2 tbsp butter, diced

1 tbsp white sugar

Crust-

2 1/4 cups all-purpose flour

1 generous tbsp sugar

 

Large pinch salt

8 oz chilled unsalted butter, cut into 1/2 inch cubes

1/2 cup ice water

1 tsp white vinegar

Directions:

1. Place the flour, sugar, and salt for the crust in a stand mixer with a paddle attachment, then freeze the entire thing for 20 minutes (bowl and ingredients). Freeze the butter and ice water as well.

2. Mix at lowest speed, adding in cubed butter a few pieces at a time until the butter looks like broken walnut pieces. Avoid overmixing.

3. Add the vinegar in a thin stream, and then add just enough water to mix until the dough barely holds together (if unsure, take dough in your palm and squeeze- if it crumbles add more water and if it holds together its done). 

4. Dump the dough onto a large sheet of plastic wrap and avoid touching with your hands. Wrap in a ball then cut into two halves and wrap individually and press each ball into a disk. Chill in the fridge for 2 hours.

5. While the crust chills, make the filling by placing the cherries in a medium saucepan over medium heat and cover until they lose their juice, about 5-10 minutes. Remove from heat.

6. Mix the cornstarch and sugar together in a small bowl and add to the cherries along with the extract and mix well. 

7. Return to the stove and cook over low heat until thickened, stirring often. You can add more cornstarch if it's not thick enough. Allow to cool completely.

8. Preheat the oven to 375, and roll out one of the dough disks to fit a 8 or 9 inch pie pan. Top with pats of butter then cover with the other dough disk.

9. Sprinkle with remaining tbsp of sugar and bake for 50 minutes. Allow to cool completely before eating.

Marinated Mushrooms, by Diane

I made these mushrooms for a salad I created for the week, and they were really good! This was a really easy recipe and would go well with a lot of things. The vinegar flavor was a bit strong for me to have eaten them on their own but they went great with salad!

Ingredients:

1 package cremini mushrooms

4 cloves garlic (2 smashed and 2 minced)

6 sprigs fresh thyme

2 bay leaves

1/4 cup finely diced shallot

1/4 cup EVOO

2 tbsp each white wine and red wine vinegar

3/4 tsp italian seasoning

salt and black pepper

1/4 tsp crushed red pepper

1 1/2 tsp finely chopped parsley leaves

Directions:

1. Fill a large saucepan w 5 cups water, add smashed garlic, thyme, 1 bay leaf and 1/2 tsp salt and bring to a rapid simmer.

2. Add the mushrooms and keep at a simmer for 3-5 minutes until tender, then drain well. 

3. While the mushrooms cook, combine remaining ingredients in a large bowl and whisk to combine well. 

4. Add the mushrooms while still warm, mix well, and marinate in the fridge for a minimum of 8 hours (up to 10 days).

Cake Pops, by Cheryl

Cake pops... need I say more? So the first half of these were super easy to make. The second half... not so much. It takes a little practice, but I did figure out some tips along the way. One, do not dip the cake pop into the white chocolate to coat it. It will break and be impossible to put back together. Two, the amount of white chocolate chips stated in the recipe is not enough at all. Mine only made 26 pops (recipe said 36) and it didn't cover all of them. Third, less is more. I used a spoon to put the coating on and then used that to move what I had all around the pop. Otherwise it drips and turns into a gooey mess. All in all I got 18.5 cake pops done, 2 broken, and 6 without any coating. BUT they are DELICIOUS! And mess free when eating. And delicious. Yum!

Ingredients (recipe from here):

1 box white cake mix

3 tbsp. white frosting

11 oz. white chocolate chips (not enough)

sprinkles

Directions:

1) Bake cake according to box directions. Let cool. 

2) Crumble the entire cake.

3) Add the frosting to the crumbled cake. Mix well until it becomes a dough and can be formed into balls. 

4) Roll dough into 1-inch balls and place them on a baking sheet lined with wax paper. 

5) Melt a small amount of white chocolate chips. Dip skewers into white chocolate and then push into cake pops.

6) Refrigerate for one hour.

7) Melt remaining white chocolate chips.

8) Roll each cake pop into melted chocolate, allowing excess to drip off. 

9) Add sprinkles quickly before chocolate hardens. 

10) Chill before serving.

One Skillet Salmon with Spinach Artichoke Sauce, by Cheryl

Another salmon recipe! Sorry Diane! This meal was delicious. I love Paleo Running Momma (recipe link here). Her recipes can be enjoyed by everyone and are healthy, easy to make, and so good! I used nutritional yeast for the first time and it was good! I didn't even tell Jon it was in there haha. I would definitely make this again. Yum!

Ingredients:

4 salmon fillets

1 tsp smoked paprika

Mix of onion powder and dried chives

Sea salt and black pepper

1/2 medium onion, diced

4 cloves garlic, minced 

2 tbsp. fresh parsley and thyme

Crushed red pepper flakes, optional

2 tsp arrowroot or tapioca flour

1 14oz can full fat coconut milk

1 tbsp. Dijon mustard

2 tbsp. nutritional yeast

4-5 cups fresh spinach

1 12 oz can artichoke hearts, drained and roughly chopped

1 tbsp lemon juice

Directions:

1) Preheat oven to 375. Season salmon on all sides with onion powder, paprika, salt, and pepper.

2) Sear the salmon before baking. Add one tbsp. of ghee in large skillet over medium high heat. Add the salmon, skin side down, and cook for 2-3 minutes. Remove from skillet to a plate for later.

3) Lower the heat to medium low and add more ghee, onions, and garlic. Cook about 2-3 minutes. Add the fresh herbs and cook for another 203 minutes. 

4) Add the crushed pepper, flour, coconut milk, mustard, and nutritional yeast. Whisk and season the sauce with salt and pepper. Bring to a simmer, stirring constantly until smooth and creamy. Add the spinach and artichokes and cook until spinach is wilted. Stir the lemon juice to combine and remove from heat. 

5) Return the salmon to the skillet and bake in the oven for 10 minutes. Serve alone or with cauliflower rice, or grain of choice. 

Salmon with Avocado Chimichurri Sauce, by Cheryl

Yes, I am on a salmon kick right now. I think I have finally figured out how to cook it properly and without it drying out. I used to not really like cooked salmon (only raw), but these new dishes have converted me! I also really trying to incorporate 2 fish or seafood meals a week for the family. It's easy for me because I love fish and seafood, but for everyone else I need to get creative! This was easy, healthy, and delicious! Yum! 

Ingredients: 

6 oz. salmon fillets

1 tsp ground cumin

salt and pepper

1 small avocado, diced small

1/4 cup fresh minced parsley

2 tbsp fresh minced cilantro

1 tsp dried oregano

1.5 tsp minced garlic

1.5 tbsp red wine vinegar

1 tbsp lemon juice

2 tbsp minced red onion

3 tbsp EVOO 

2 tbsp water

1/8 tsp red pepper flakes (optional)

Directions:

1) Brush salmon lightly with EVOO. Salt, pepper, and cumin the fish on both sides. Cook at 350 for 10-12 minutes.

2) For the sauce toss all of the chimichurri ingredients together. Season with salt and pepper. Put on top of cooked salmon. Serve with a veggie and side! 

Cobb Salad Board, by Cheryl

I bought a new book titled "Beautiful Boards". It is AMAZING. There are 50 different snack and meal boards that are relatively easy to make and are so pretty to look at. I bought a large Lazy Susan board (probably a little too large) to start and I'm hooked! I've made smaller charcuterie and cheese boards before, but this book takes it to a whole new level. 

I thought the kids would have fun making their own salads and I was right. They were so into it and loved getting to choose what should go in their bowl instead of me making it for them and serving it to them. J made her own salad - a little deconstructed, but I'll take it! M ate the eggs, avocado, and cheese. But she did try a piece of lettuce, which was a win. She did have fun making a small bowl with everything in it, which got her to sit at the table longer than 5 minutes! Overall, this was a hit and I can't wait to make it again and come up with other meal boards (tacos???).  Yum! 

Ingredients (I left out the measurements since I eyeballed it for my family):

Chopped lettuce mix (I used just Romaine)

Shredded cheddar cheese

Crumbled cooked bacon

Blue cheese crumbles

Diced avocado

Hard boiled eggs, sliced (used 2)

Boneless, skinless chicken breast, cut

Cherry tomatoes, sliced

Red onion, thinly sliced

Ranch dressing

Blue cheese dressing

Pecans (didn't have)

Croutons (didn't have)

Directions:

1) Place the lettuce in the middle of the lazy Susan leaving space all around for the toppings. 

2) Put the shredded cheese, blue cheese, bacon, and diced avocado in serving bowls and place on board.

3) Place dressings in bowls and place on board (we used them directly from the container).

4) Place everything else on board. 

Taiwanese Chicken Cutlets, by Diane

This recipe from @iheartumami was unfortunately just so so. In the photo it was nice and golden brown, and described as crunchy. In reality, the coating came out still white in places although the chicken was cooked through the coating was soft. It was also very over spiced, so I’m not sure I would make this again. The upside is the discovery of thick sweet potato flour, which creates an amazing texture and is what is actually used in Taiwan (I thought this was a unique whole30 modification). I really liked using this and will experiment with what else I can use it on!

Ingredients:

1 lb chicken breasts

1 tsp finely ground sea salt

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp garlic powder

1/2 tsp ground ginger

1/2 tsp Chinese five spice powder

1/2 tsp baking soda

2 tsp white sesame oil (I used toasted sesame oil)

2 tbsp coconut aminos

1 large egg

1/4 cup thick sweet potato powder

Directions:

1. Halve the chicken breasts and pound until 1/4 inch thick.

2. Mix salt through five spice powder in a bowl, remove 3/4 tsp and save for later. 

3. Add the chicken to the bowl and coat well, then add baking soda, sesame oil, and aminos and mix well. Refrigerate for 1 hour. 

4. Mix egg and 2 tbsp water in one bowl, and put sweet potato powder in another bowl. Dip the chicken in the egg and then press the sweet potato flour into the chicken. 

5. Place the chicken in an oiled air fryer, spray the tops, and cook for 5 min at 400. Flip, spray the tops, and cook another 5 min.

6. Sprinkle remaining seasoning on chicken before serving (this made it way too intense for me).

Grain Free Crabcakes, by Diane

This recipe is from @primalgourmet, and it seemed really easy to make for dinners this week! As a Marylander I take my crabcakes seriously, and this one was really good! I would like to change the seasoning a tiny bit more next time and also add butter (I’ll add here if I do!), but this was quick and delicious! I also cut the mayo in half because it wasn’t needed. The sauce I wasn’t a huge fan of and would stick to classic tartar next time. 

Ingredients:

Crabcakes-

2 egg yolks

4 tbsp mayo

1 tbsp Dijon mustard

1 tsp old bay

1 tsp dried parsley

1 lb lump crab meat

3/4 cup finely ground almond crackers 

Sauce-

1 tbsp mayo

1 tbsp Dijon mustard

1 tsp lemon juice

1 tsp old bay

1 tsp dried parsley

Directions:

1. In a bowl, combine eggs through parsley well. Fold in the crab meat, then gently fold in the crackers until well mixed. Form them into balls (mine made 5 good ones).

2. Spray the bottom of an air fryer basket with oil, then place the crabcakes inside and spray the tops with oil. Air fry at 400 for 10 min or until golden.

3. While the crabcakes are cooking, whisk all sauce ingredients together. 

Red Lentil and Kale Stew, by Cheryl

I came across this recipe when I was reading my Eating Well magazine, which to be honest I don't know why they keep being sent to me since I canceled that a while ago. Anyway, this looked like a delicious, healthy, and comforting dish. I even added sausage to appease the hubby. Unfortunately, it was just okay. We ate it and it was fine, but it's not something I would make again. The leftovers are still sitting in the fridge and I made it 4 days ago. I felt like there was way too much broth for the lentils.. they got lost in there so I couldn't taste them at all. So this is one you can skip... I have plenty of other healthy stews and soups that are way more delicious. Yum? 

Ingredients:

1.5 lbs russet potatoes, peeled and chopped into large chunks

1 tbsp EVOO

1 medium onion, chopped

2 cloves garlic, minced

salt and pepper

3 cups veggie or chicken broth

1 (15 ounce) can fire roasted diced tomatoes

3/4 cup red lentils

4 ounces baby kale

1/2 cup whole milk

2 tbsp butter

1/3 cup grated Parmesan cheese

Directions: 

1) Steam potatoes for about 15 minutes or until tender. 

2) Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.

3) Drain the potatoes and return them to the pot; add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.

4) Serve the stew over mashed potatoes. 

Jerk Salmon, by Cheryl

Jon found this recipe in his Men's Health magazine and he sent it to me. I guess that was a not so subtle hint to make it, haha. I almost had all of the ingredients already on hand (thanks to the gingerbread cookies I always have molasses around and it has a far out expiration date!) and I just had to get the salmon and cilantro. It's sooooo easy to make and the flavors are outstanding! The marinade/sauce made more than I needed so I actually have half of it left over to use again (which I'm planning on doing with chicken). I would definitely make this again. Yum! 

Ingredients:

4 salmon fillets

1 head of garlic

1 cup chopped scallions

1 cup chopped cilantro

1 habanero pepper

1 (1 inch) fresh ginger

2/3 cup molasses

2/3 cup olive oil

1 tsp all spice

1/2 tsp cinnamon

lime wedges, for serving

Directions:

1) In a blender or food processor add all of the ingredients except the fish. Season to taste with salt. Puree until smooth.

2) In a large bowl, combine the salmon with half the pureed marinade; turn the fish to coat well. Refrigerate for 15 minutes (I did it for a few hours).

3) Preheat the oven to 375. Place the salmon on a baking sheet. Pour the rest of the marinade over it (I had a ton left from the marinade so I didn't do this). Roast until flaky, 8-10 minutes. Serve with lime wedges and cilantro sprigs. 

Violet Syrup, by Diane

This was so fun to make, and holy moly was it delicious! Although it’s a simple recipe, I’m adding it here so I make sure not to forget it next spring! You can turn this recipe into jelly by adding pectin, or a thicker syrup for pancakes by boiling it longer, or keep the recipe as is for a simple syrup that can be added to drinks or recipes that call for a sweetener! Another cool trick is that if you add a drop or two of lemon juice the syrup changes to a deep magenta pink, but I loved the dark purple. Yay spring!

Ingredients:

2 cups wild violets (I used the dark purple ones for color)

1.5 cups water (distilled if possible as the ph level may change the color)

1 cup sugar

Directions:

1. Remove the stems of the violets, rinse, and place in a mason jar. Some people remove the green parts too but I kept them on as a few recipes said they made the syrup better (plus, less work!).

2. Cover the flowers with boiling water and let sit in a mason jar for 24 hours. You can adjust the water as needed to cover them. Make sure to close the lid tight once it cools a bit.

3. Pour the flowers and water into a saucepan with sugar, stir over medium high heat until sugar dissolves. 

4. Strain the flowers out (you can save them later as they are now candied for garnishes, the insides of cookies, or dehydrate them as candy). Transfer the syrup back to the jar and store in the fridge. Make sure the container is air tight and fill the syrup as high as it can go to keep out oxygen that might spoil it. This will keep about 6 months. 

Artichoke Heart Poppers, by Diane

 

Holy moly these rocked!! What a quick and delicious snack! I saw inspiration for these on a few recipes, and I had some leftover dry batter from my pickle chicken nuggets. Next time I want to try some pizza seasonings on them. Yum!

Ingredients:

1 can quartered artichoke hearts, drained

1 egg yolk, whisked

1/4 cups arrowroot powder

1/2 tsp each black pepper, garlic powder, onion powder, paprika, dill

1 tsp salt

Directions:

1. Pat the artichoke hearts dry and toss in the bowl with the egg, coat well.

2. Transfer to the dry ingredients, coat well.

3. Spray the pan of an air fryer with oil, dump the artichokes in, spread out. Cook at 370 for 12-15 min or until crispy.

Classic Meatloaf, by Cheryl

Forgot to take a picture! This is from here

Cue what do I make for dinner tonight? In comes meatloaf! I'm not the biggest fan of meatloaf, but this classic dish was so moist and sweet that it may have converted me. My family loved it and it was super easy to make. Yum!

Ingredients:

1lb. ground beef

1 cup dried bread crumbs

1/2 cup diced onion

1/2 cup milk

1 large egg, beaten

2 tbsp. ketchup

1 tbsp. Worcestershire

1 tsp. dried parsley leaves

3/4 tsp. salt

1/2 tsp garlic powder

1/4 tsp ground black pepper

For the topping:

1/4 cup ketchup

2 tbsp. packed light brown sugar

1 tbsp. red wine vinegar

Directions:

1) Preheat oven to 350. 

2) In a large bowl add all of the ingredients except for the topping. Use your hands to mush and mix very well. Under mixing this moist recipe can result in the meatloaf being too soft/mushy.

3) Add meat to a loaf pan. Pat the meat into an even layer. 

4) In a small bowl add the toppings ingredients and mix. Pour the sauce on top of the meatloaf and spread evenly.

5) Bake for 55 minutes. Let rest about 10 minutes when done. 

Traditional Charoset, by Cheryl

Every year I make the charoset for our family's Passover seder. Over the years I have tweaked it some in order to get the sweet taste I'm looking for in order to combat the bitter herbs that generally go with it. This is delicious with the bitter herbs on the matzah, but also on it's own as a sweet treat (though I only make it for Passover!) Yum! 

Ingredients:

3 Fuji or Gala apples, diced or chopped

Chopped walnuts

2 tbsp brown sugar

1/3 - 1/2 cup? of Manischewitz red wine

Directions:

1) Mix everything together! I like to make it ahead of time so that the wine really gets into the apples. 

Pickle Chicken Nuggets, Take 2, by Diane

I love my pickle chicken nugget recipe, but I saw this new mix of spices and coating and I was intrigued! Both recipes call for chicken brined in pickle juice which makes it flavorful and juicy! This recipe by @backporchpaleo is whole30 and uses an air fryer, but you could easily change both of those. These were really good and just as juicy as the first recipe! And even quicker to throw together, which is a plus. 

Ps- I’ve been using a dill/dried onion/dried garlic spice mix by Women’s Bean Project that is amaaaazing. I sub it in wherever dill is used like in this recipe. 

Ingredients:

1/2 lb chicken breasts

1 cup dill pickle juice

1 egg yolk

4 tbsp arrowroot powder

1 tsp fine sea salt

1/2 tsp each ground pepper, ground sumac, paprika, dill, garlic, and onion powder

Spray avocado oil

Directions:

1. Cube the chicken breasts and marinate in pickle juice, making sure the chicken is completely submerged. Refrigerate for a few hours, preferably overnight.

2. Drain and dry the chicken, the toss in egg yolk. 

3. Transfer the chicken to a bowl with remaining ingredients (except avocado oil) and toss in spice mixture until fully coated. 

4. Spray the bottom of an air fryer basket with avocado oil, place the chicken nuggets in the basket spread apart and spray the tops of the chicken with avocado oil.

5. Cook at 350 for 5 min, flip and spray again, and cook another 4 min.