Juicy Oven-baked Kebabs, by Diane

 

This recipe came from Simple Home Edit but I've been seeing it trending online for a while. Apparently this is an easy and legit way to make kubideh, my favorite Persian kabobs! This could not have been any easier to make, and while I think I'd adjust the spices a bit next time this was so juicy and amazing served with my Tzatziki sauce! Yum. 

Although I scored the beef as instructed it still came out in one layer, which was fine as I just recut them once cooled. Also, the recipe called to brush the beef with 2 tbsp EVOO before cooking which I forgot but it definitely didn't need this so it's omitted below. Finally, when I took the kebabs out of the oven they were in a pool of juice, but in one minute flat it was completely reabsorbed- so don't drain these!

Ingredients:

1 lb ground beef or lamb (I used beef this time)

1/2 yellow onion, grated

3 cloves garlic, finely minced

1 tbsp ground cumin

1 tbsp ground coriander

1 tbsp sweet paprika

1 tsp chili flakes

1 tsp Balti seasoning (this adds some dimension but can be skipped if not found)

2 tsp sea salt

1/4 tsp fresh ground black pepper

3 tbsp fresh parsley, minced

1/2 tsp baking soda

Sumac Onions: 1 small red onion (I used the other half of the white onion), 1.5 tbsp sumac, 1/2 lemon juiced, 1 tsp EVOO, 1/4 tsp salt

Directions:

1. Line a baking tray with parchment paper and preheat oven to 425. 

2. Mix all the kebab ingredients together until firmly held, then spread onto the baking tray in an even layer. Try to make it into a rectangle shape so all the kebabs are the same size. (if short on time you can put onion, garlic and parsley into a food processor until finely chopped)

3. Cut the kebabs into 1 inch wide strips down to the parchment paper vertically, then score horizontally just about halfway through to make the kebabs cook more evenly.

4. Cook for 15 minutes, remove and let cool. The juices should reabsorb here and it will come out nice and juicy!

5. For air fryer: Make into 9 meatballs and cook at 400 for 12 min, flip and cook another 4 or so until internal temp is 145-150.

Tzatziki Sauce, by Diane

 

This recipe comes from Love and Lemons, and I adjusted some things a bit (including throwing everything into a food processor rather than grating or mincing). I wouldn't change a thing because this was outstanding and I could like this off a shoe!! I made this to go with my sheet pan kebabs, and it was SO good together. It whips up super quick, too! 

Ingredients:

1/2 cucumber, cut into 1 inch chunks

1 cup full fat plain greek yogurt

1/2 lemon, squeezed (about 1 tbsp fresh juice)

1/2 tbsp EVOO

2 garlic cloves

1/4 tsp sea salt

1 tbsp dill mix (or 1 tbsp fresh dill)

1 tbsp fresh parsley leaves

Directions:

Add everything to a food processor and whiz until combined and still chunky. 

Baked Tilapia with Lemon, by Cheryl

On my quest to add more fish to my diet that isn't salmon, I found this easy, quick, and healthy recipe! I don't usually cook with a lot of lemon, but it added a refreshing taste to the fish. I served it over farro with a side salad. This dish is light and would be perfect for summer, which is when I'd probably make it next. Yum!

Ingredients (recipe from here): 

1 pint cherry tomatoes, cut in half

1 large shallot, thinly sliced

3 garlic cloves, minced (oops forgot this!)

1 small lemon, thinly sliced into rings

2 tbsp olive oil, divided

salt

4 oz feta cheese

1.5 lbs tilapia

1 tbsp Italian seasoning

1 pinch red pepper flakes

1 tsp smoked paprika

2 tbsp drained capers

finely chopped fresh parsley or basil

fresh ground black pepper

Directions: 

1) Preheat oven to 425. 

2) Place the chopped vegetables and lemon slices in the bottom of a 9x13 baking dish. Mix with 1tbsp olive oil, salt, and pepper. 

3) Crumble the feta cheese over the top. 

4) Pat the tilapia dry. Rub with 1 tbsp olive oil and salt. Place on top of other mix in the dish. Sprinkle the tops with black pepper, smoked paprika, and red. pepper flakes. Sprinkle the capers on top. 

5) Bake for 20-25 minutes. Serve over a grain of your choosing. 

Fall Sausage, White Beans, and Kale, by Diane

 

I whipped this up for dinners this week and it was really easy quick and delicious! I had some leftover white wine from a party this weekend and thought to use it here, and this is good alone or with a crusty bread!

Ingredients:

Pre-cooked chicken apple sausage (I got one with bourbon in it too!), sliced into coins

1 can cannellini beans, drained and rinsed

1 large bunch kale, leaves removed and chopped (discard stems)

1 large shallot, thinly sliced

3 cloves garlic, minced

1 cup white wine

1 cup chicken broth

Seasonings: salt, pepper, poultry seasoning, powdered rosemary

Directions:

1. In a large pan, brown sausage over medium heat. 

2. Add in shallots and garlic and a little broth to deglaze the pan and cook until browned. 

3. Add beans and a little more broth, cook for about 2 minutes and add seasonings and stir.

4. Deglaze the pan with wine and remaining broth, bring heat up to a low simmer.

5. Add kale and cook until kale is wilted and liquid is mostly cooked out. 

Fresh Cabbage Kimchi, by Diane

 

I took a cooking class in Seoul, South Korea and we learned to make four types of kimchi. This was a new type for me and I was obsessed with the flavor!! Unlike fermented kimchi, it has more crunch and is tossed with just a bit of sesame oil for an unreal flavor. If you leave it in the fridge at a few days-1 week it begins to get those gut healthy probiotics from fermentation too. Yum!

Ingredients:

1 large napa cabbage

7 stalks scallions, green parts only, sliced into 1/3's

1/4 large white onion, sliced into slivers

4 cloves garlic, minced

Coarse salt

Water

3 tbsp gochujaru (Korean red chili powder- you cannot sub regular chili powder or flakes here!)

1 tbsp fish sauce

1/2 tbsp preserved shrimps

1 tbsp white sugar

1 tsp crushed sesame seeds (or 1 tbsp whole sesame seeds)

1 tbsp sesame oil (use high quality if possible)

Directions:

1. Cut the cabbage in two parts separating the leafy from the stem for each leaf. For the leafy green parts, cut into bite size pieces and set in one large bowl. For the white stems, slice into bite size pieces at a diagonal (instead of straight down, cut diagonally out to expose more of the stem to marinate), set in another bowl. 

2. For the stems, add 1/2 tbsp coarse salt and 1 tbsp water, mix well with your hands and let sit 15 min. For the leaves, add 1/2 tbsp coarse salt, mix well with your hands and let sit 15 min. 

3. While the cabbage sits, mix the seasoning ingredients together (green onion, white onion, gochujaru, fish sauce, shrimps, sugar and garlic) in a small bowl and cover in the fridge.

4. Rinse each bowl of cabbage well with running water, drain, and repeat 2-3 times to get all the salt water off. Then combine the cabbage in a strainer and let sit for one hour.

5. After the hour is up, combine cabbage and seasoning in a large bowl and mix well with your hands (do not touch your eyes or use kitchen safe gloves). Add sesame oil and sesame seeds and mix gently, coating each piece.

6. Kimchi is ready to eat, or it can be stored in an airtight container in the fridge.

Seared Ahi Tuna, by Cheryl

I've been looking to add more fish dishes to our dinner rotations lately. My 11 year old loves tuna and salmon so I decided to sear some tuna steaks since I already make a lot of salmon. This was a huge hit! And it was super fast and easy to make too. I served it over sushi rice with a side of sweet potato fries (since that's a fave in my house). Yum!

Ingredients: 

Tuna steaks

1 tbsp toasted sesame oil

2 tbsp soy sauce

1 tbsp honey

Olive oil

Salt

Pepper

Optional: Green onions, sesame seeds, lime wedges 

Directions: 

1) Dry the tuna steaks

2) Whisk the other ingredients together (not the optional stuff). Place tuna steaks in marinade for about 10 minutes.

3) Heat a skillet on medium high heat. Add 1 tbsp olive oil to hot pan. Sear the tuna for maybe 1 minute on each side, no more! You can pour the rest of the marinade on top of it while cooking. 

4) Remove from heat. Slice into 1/2 inch slices. Garnish with green onions, sesame seeds, and lime wedges if desired. 

BBQ Chicken Chopped Salad, by Diane

 

I was craving a BBQ chicken chopped salad, and decided to try my hand with some summer produce from my favorite stand and a high protein dressing- side note, I'm getting really good at my own dressings! This salad was SO SO good and honestly this dressing was maybe my best one yet. So crunchy and flavorful and definitely a filling lunch. YUM. 

Ingredients (3 big salads):

1 bag of sliced grilled chicken breast, chopped small (I just used this for ease)

2 cups yellow and orange cherry tomatoes, chopped

4 long sweet banana peppers in different colors, chopped

1/4 red onion, diced

1 bag chipotle cheddar salad mix by Dole

3 ears corn, grilled and charred then kernels cut off

1/2 avocado

1 bunch cilantro leaves

1 clove garlic, peeled

1 tsp salt

1/4 tsp black pepper

1 tsp onion powder

1/4 cup smoky BBQ sauce

8 oz plain greek yogurt

Directions:

1. Combine chicken, tomatoes, peppers, onion, corn, and salad portion of the mix together and toss well. For meal prep I divided this mixture evenly in 3 containers.

2. Make the dressing by blending remaining ingredients avocado through yogurt and adjust to taste.

3. When ready to serve, top each salad with dressing and tortilla chips from the salad bag (the salad bag also comes with cheese and an alternate dressing you can use if you like but I don't like either!).

Immunity Honey, by Diane

 

I saw this "recipe" from @holistically.anne.marie for immunity honey, which ferments if you make it right about now to have on hand for the winter months. Garlic and raw honey are both super boosting to the immune system, and are anti-viral and anti-bacterial. I got both ingredients from a local farmers market, as local honey is pollenated by bees in your area and therefore also helpful for allergies too. It's important for the honey to be raw for essential bacteria and other healthy nutrients, and organic so it is free of pesticides and chemicals.

Ingredients:

several heads of garlic (enough to fill your jar 3/4 way)

local organic raw honey

Directions:

1. Sterilize a jar and fill up 3/4 way with garlic that has been peeled and the rough ends cut off.

2. Cover cloves entirely with honey.

3. Store in a dark, cool and dry place for a few weeks. Make sure to burp this honey daily by unscrewing the lid and breaking the seal, and flip upside down each day to mix things up.

4. Bubbles will start to appear from the raw ingredients in the honey after a bit, this is normal, and the garlic will sink to the bottom. Placing the honey on a plate to catch overflow might be necessary at this point!

5. Take a spoonful of honey when you start to feel sick, or as prevention. You can also eat the garlic too!

Chicken Crust Pizza, by Diane

 

I have been seeing recipes for high protein pizza made with a crust of ground chicken breast, and it looked like a easy and filling way to have sort of a chicken parm/pizza hybrid for dinners this week! This recipe by Wholesome Yum was super easy and included reheating and storage instructions (also super easy!). I chose some random toppings I wanted but this is easy to change up. This wound up being really good and tasted more like pizza and less like chicken than expected! I actually love it cold, and have made it now 3 weeks in a row! YUM.

Ingredients:

1 lb ground chicken

1/2 cup grated parmesan cheese

1 large egg, beaten

Seasonings: italian herbs, salt, pepper, onion and garlic powders

Pizza sauce (I used Rao's marinara bc I love that stuff!)

Shredded mozzarella cheese

Toppings: thinly sliced red onion, red sweet/hot italian peppers, arugula, mexican oregano

Directions:

1. Preheat oven to 400, line a pan with parchment paper. 

2. Mix chicken through seasonings well and spread evenly onto parchment paper 1/4 inch thick. I did this by placing a top layer of parchment on and then rolling out with a can, then smoothing out the rest by hand. Bake for 15-20 minutes until firm and golden on edges.

3. Let the crust rest for 10 minutes to seal, then add sauce and cheese (I like to spread the sauce and cheese all the way to the edge as the "crust" isn't my fave without it) and toppings and cook for another 10-15 minutes until cheese is melted. 

4. Brown the cheese and toppings under a high broiler and let cool before slicing.

5. Store leftovers in an airtight container for 4 days and reheat on a baking sheet without parchment paper for 10 min at 350. Freeze crust rolled out on a baking sheet until frozen then wrapped in plastic wrap for 6 months, to reheat place unwrap and place frozen crust in the oven until hot then proceed to step 3. 

Smash Burgers, by Diane

 

This weekend we finally nailed the smash burger game!! We do love a good cheeseburger in my family, and between my amazing burger sauce and this new way to cook smash burgers, we were all super happy with this outcome! We got a cast iron griddle for the grill for this and it made a huge difference. The burgers had a slight crust, were super juicy, and the melted cheese and grilled onions combined with the sauce was *chefs kiss* Yum!

Ingredients:

1.5 lb hamburger meat (this makes about 4 double sliders), rolled into 8 balls

Salt and pepper

White onion, medium, sliced thin into rings

4 slices american cheese

4 slider potato rolls

Mayo

Burger sauce: 1/2 cup mayo, 4 tbsp ketchup, 1/4 cup choppped pickles, 1 tbsp pickle juice or white vinegar, 1 clove garlic minced, salt

Directions:

1. Make the burger sauce and set aside, adjust to taste.

2. Prep your rolls by spreading mayo on the inside of the top and bottom, close back up and set aside.

3. Preheat a grill to medium high heat, and add on a cast iron griddle until hot.

4. Place onions into 8 sets of rings spaced apart (each burger will go on top of this), and then follow with a burger.

5. Place parchment paper over the burgers, then using a wide flat spatula flatten the burgers until they are about 1/4 inch thick. Remove the parchment paper and generously salt and pepper the patties.

6. Cook for 2 min, then flip with the onions on top, cover with cheese, and cook another 2 minutes.

7. While the burgers are cooking, toast the buns mayo side down to get a golden crust and set aside.

8. Assemble the burgers: bottom bun, sauce, one patty, sauce, second patty, sauce, top bun. Eat immediately!

Chipotle Chicken Crunch Salad, by Diane

This recipe is from @ice.karimcooks on IG, who makes high protein meal bowls (which have been a game changer for meal prepping during my busy week!). This one could not have been easier to make! I made a few changes to the dressing and I LOVE it so I'll post it below. As a side note, I've been making my own dressings for a bit now off some of these recipes, and they are actually so much better than store bought. I didn't believe it when people said that, but this salad pack came with a dressing I assumed would be better and I tasted it after the one I made and I could taste all the oil, sugar, and chemicals- it immediately got tossed! A pretty neat experiment as it turns out. I also changed the cooked chicken for pre-sliced grilled chicken for ease and taste. Finally, I added pepitas for crunch to make it healthier and avocado would be great in here as well, but the tortillas it came with were also delicious! This was a total crunchy cold winner perfect for summer! The crunchy cabbage and tortilla strips with the grilled chicken and corn and the spice of cilantro and cool cilantro- perfection!

Ingredients:

2 bags Chipotle Cheddar salad bag mixes

2 bags cooked grilled chicken strips

1 can black beans, rinsed and drained

3 ears fresh corn, charred over flame then cut from kernel

1 bunch scallions, white and green sliced (save about 3 tbsp of the green parts for the dressing)

1 bunch cilantro, chopped

1/2 cup roasted pepitas

Dressing: 8oz plain greek yogurt, green scallions, 1 bunch cilantro, 1 chipotle in adobo pepper, 1 garlic clove, 1 tsp salt, 1 tbsp honey, 1/2 lime juiced

Directions:

1. Combine the salad mix and cheese with the chicken, beans, corn, scallions and cilantro, mix well and set aside. (For meal prepping I left the salad and cilantro separate to be added later so it wouldn't get soggy).

2. Combine the dressing ingredients and blend well until smooth, adjust for taste, toss with salad. 

3. Top salad with crunchy tortilla chips in salad mix and pepitas, toss well and enjoy!

Zucchini Breadwich Sandwiches, by Diane

 

This week for dinners I tried the viral zucchini breadwich trend, which I tried before with pickles and it was a serious hit! This time I used summer zucchini, and flipped the way I cooked it so the cheese was on top instead of below and got super crispy! I filled the breadwich with smoked honey turkey, pickled red onions (I saw a hack online to place leftover red onion in leftover pickle juice!), and a diced pepper tomato spread (roasted tomatoes, sun dried tomatoes, and yellow cherry peppers diced for some smoky heat and flavor!) with arugula and summer basil. While this combo was absolutely a hit, the zucchini still got too soft and it was easier and less messy to eat with a knife and fork. Still delicious!

Ingredients:

1 zucchini, sliced thin on a mandolin

1/2 cup shredded mozzarella cheese

Italian seasoning and salt/pepper

Directions:

On a baking sheet, top with parchment paper and stack zucchini slightly overlapping to form the shape of a square as in photo above. Top with cheese and seasoning, cooking for about 25 min at 300 (I used my airfryer)3, or until golden and bubbly. Let cool then flip and fold over your fave sandwich ingredients!

Protein Beef Taco Bowls, by Diane

I have been seeing high protein beef bowls all over my instagram, and they have really been helping lately in my diet. I saw this one from Chelsea's Messy Apron, and a sauce by Get On My Plate, and decided to combo them together! This was really really good, and I loved how healthy and filling these were! They were also super easy to prep for batch cooking and tasted great all week! (note- I ran out of avocado for this photo but it's in the recipe!)

Ingredients:

1lb ground beef, grass fed

Taco seasoning (I made my own with paprika, chili powder, onion powder, garlic powder, cumin, salt and I like mexican oregano and a dash of cinnamon here)

2 sweet potatoes, cubed

EVOO

3 ears corn, roasted and cut off cob

1 can black beans, drained and rinsed

1/2 cup cilantro, rough chopped

1/2 avocado, sliced

Sauce: 1/2 cup greek yogurt, 1/2 chili in adobo, 1/2 lime juice, 2 tbsp cilantro, 1 tbsp honey, 1/2 tsp salt

Directions:

1. Blend the sauce well and set aside in the fridge. 

2. Heat a large saucepan to medium, brown and drain the beef, and mix in taco seasoning to taste. Set aside.

3. While the beef is cooking, roast sweet potatoes tossed in EVOO and taco seasoning at 400 (I airfried them for 25 min) until soft.

4. Combine all ingredients in a bowl and mix well. Enjoy!

Plum Salad With Arugula & Blue Cheese, by Cheryl

I bought a whole bunch of gorgeous sweet red plums at the farmer's market. I generally don't eat or make a lot of salads, but when I do I like to put some fruit in there. So I thought it would be nice to use these plums in a delicious salad! Paired with some goat cheese and balsamic dressing and this salad was very tasty! I think adding a protein in there might make it a nice little lunch! Yum!

Ingredients: 

4 cups baby arugula

4 ripe plums

1/2 cucumber, sliced

1/3 cup walnuts

1/3 cup blue cheese, crumbled

Dressing: 

1/4 cup olive oil

2 tbsp balsamic vinegar

1 tbsp lemon juice

1 tsp garlic powder

1 tsp honey

salt/pepper to taste

Directions: 

1) Slice plums and cucumber. Set aside

2) In a large salad bowl, add arugula, plums, cucumber, walnuts, goat cheese. 

3) In a small jar with a lid add all of the dressing ingredients. Shake well. 

4) Pour dressing over salad and toss. Add salt and pepper to taste.

Healthy Roasted Veggie and Egg Breakfast, by Diane

 

While at the beach visiting a friend, I made breakfast using a few leftovers from the fridge. This turned out to be a serious hit, and I've been having it for lunches all week- Yum!

Ingredients (makes 3 servings):

2 zucchini, sliced into 1/4 rounds

1 yellow and 1 red bell pepper, sliced

1 small container portobello mushrooms, sliced (I used baby bellas and removed the stem)

10 or so brussels sprouts, halved and stem removed

6 eggs, cooked over medium

1 cup fresh tomato sauce, or eggplant pepper spread from TJ's

12 fresh baby mozzarella balls

Directions:

1. Roast the veggies with salt and EVOO until browned. Set aside in a bowl with the mozzarella balls, letting them melt into the veggies.

2. Cook eggs until yolks are just set, sprinkling with salt and pepper.

3. Combine eggs, veggies and cheese with sauce and enjoy.

Mexican Shrimp Bowls, by Diane

 

I saw this recipe from @calwillcookit and it looked just like the perfect fresh and detoxing recipe needed for lunches this week after 3 weeks of vacation in Asia! This could not have been easier to make and it was DELICIOUS! I made two adjustments here- first, he served them over rice, but I liked them on their own and was trying to do a grain detox, and second, I swapped the sour cream in the sauce for high protein cottage cheese to get more protein in these meals. Both suggestions I would do again so I'm writing them in the recipe below. Yum!

Ingredients:

For shrimp:

1 lb raw shrimp, deveined and shelled, thawed

2 tbsp taco seasoning mix (I used chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, red chili flakes, and mexican oregano finely mixed)

2 tbsp EVOO

For salsa:

1 can black beans, rinsed

1 cup corn, charred (I used one can of corn because summer corn isn't good yet)

1 cup baby heirloom tomatoes, sliced

1/2 cup red onion, diced

1/2 cup poblano pepper, diced

1/2 bunch cilantro, finely chopped

juice 1 lime

salt to taste

pepper

garlic powder

1 tbsp red wine vinegar

For the creamy cilantro sauce:

1 cup cottage cheese

1 tbsp EVOO

2 cloves garlic

1/2 bunch cilantro

juice 1 lime

zest 1/2 lime

salt to taste

Directions:

1. Rinse and drain the shrimp, toss in seasonings, and cook 2-3 min per side in a med heat frying pan until cooked. Set aside. 

2. To make the salsa, stir all ingredients and adjust for taste, set aside.

3. To make the sauce, blend all ingredients in an immersion blender and adjust for taste, using water if desired to get a saucier consistency.

4. Serve all together and enjoy!

The Best Bruschetta, by Cheryl

I love a good flavorful bruschetta. I was thinking of making some variation of it, but decided to stick with the tried and true tomato recipe. This was so delicious and was a big hit. Yum!

Ingredients:

4 tbsp olive oil, plus more for the bread and garlic

5 cloves garlic, minced

2 pints grape tomatoes (I used a colorful variety), cut into halves or quarters

1 whole baguette

1 tbsp balsami vinegar

16 basil leaves, cut

salt and pepper

Directions: 

1) Heat some oil in a pan. Add the garlic and stir, lightly frying them. Remove and cool.

2) Add tomatoes, basil, and balsamic to a bowl with the garlic. Sprinkle with salt and pepper. Toss to combine. Cover and refrigerate for an hour or two.

3) Cut the baguette in diagonal slices. Brush with olive oil and very lightly toast.

4) Give tomato mixture a final stir and spoon generously over the bread slices. 

Cucumber Gin Spritz, by Cheryl

I was looking for a light and refreshing cocktail to make for when we had friends over the other night. This just hit the spot! I felt like it needed more tonic so I added more than what the recipe called for and it was perfect. Would make it again! Yum!

Ingredients: 

3-5 slices fresh cucumber

fresh mint, diced

1 ounce lime juice

1 ounce simple syrup

1.5 ounces gin

3 ounces tonic water

sugar to rim the glass

Directions: 

1) Add the chopped cucumber slices and mint to the cocktail shaker. Use a muddler to break up the cucumber and mint so that the juices come out.

2) Add the simple syrup and gin.

3) Fill the cocktail shaker with ice and shake for about ten seconds.

4) Rim the glass with lime and sugar.

5) Strain the drink into the glass, with ice, and top the drink with seltzer.

6) Garnish with cucumber slices and mint.

Cranberry Tuna Salad, by Diane

 I saw a version of this recipe online and thought it would be an interesting way to eat tuna salad, a little sweet and a little savory. Plus, I love this flavor combo in chicken salad. I loved this recipe and it could not have been easier! My only note was that unlike other tuna salads I make, this tasted best right away vs in the fridge over time. I ate it on crunchy lettuce cups for lunches, yum!

Ingredients:

2 small cans albacore tuna in water, drained

1/4 c finely diced red onion

4 stalks celery, finely diced

4 tbsp pecan pieces

1/2 cup dried cranberries

1/4 cup mayo

black pepper, celery salt, and sea salt to taste

Directions:

Combine all ingredients well and enjoy!

Pickle Breadwich, by Diane

 

This week I hopped on the viral pickle breadwich trend where you melt cheese and sandwich slice pickles together to recreate bread. Holy crap this was the best sandwich I've had maybe ever! I chose to make a long wrap like a taco, and made an Italian themed sandwich with italian 6-blend cheese and dill pickles. I filled the inside with ham, turkey, roasted red peppers, red butter lettuce, and thinly sliced red onions. I didn't even need a sauce this was so packed with flavor!

Ingredients:

6 sandwich sliced dill pickles

1 cup shredded cheese

Directions:

1. Dry the pickles and set aside.

2. Spray parchment paper with nonstick cooking spray, then put 1/2 cup of cheese over the bottom, followed by pickle slices and the remaining cheese sprinkled over the top. 

3. Airfry at 400 for 8 minutes or until golden brown on top, flip and continue to cook for another 4 minutes or so until the bottom is also golden brown.

4. Transfer to a paper towel (to catch some excess grease and moisture) and once cool assemble your sandwich and ENJOY!

Passover Brisket, by Diane

 

At long last, the Gilman's have found a brisket recipe that everyone likes and agrees on for holidays! This recipe was given to us by a friend, and we really loved it both for the meal and as leftovers too! This brisket has a classic comforting flavor, and was fairly easy to make- just required a two day window and some oven babysitting at most. We will certainly be making this again! We are also considering adding potatoes to this next time. 

Mostly, the thing that impressed us was the sauce which went from a liquidy fatty thin base of cooking liquids to a thickened delicious sauce thanks to the tomato paste and onions breaking down into the sauce and mixing with the flour by the end. Yum.

Ingredients:

• 1 5-6 pound first-cut (or flat-cut) beef brisket, trimmed so a thin layer of fat remains in some spots (do not over trim!)

• kosher salt

• 2 teaspoon ground black pepper

• 2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)

• 3 tablespoons olive oil

• 4 large yellow onions, peeled and sliced 1/2-inch thick

• 1 small can tomato paste

• 1 can diced tomatoes with juices

• 3 cloves garlic, minced

• 6 carrots, peeled and halved (we used lots here)

Optional- onion and garlic powder

Directions:

1. Tenderize brisket with a meat hammer.

2. Season the brisket on both sides with salt and pepper. Lightly shift the brisket with the flour, then shake and turn to coat evenly. Heat the oil over medium-high heat in a heavy flameproof roasting pan or ovenproof enameled cast-iron pot just large enough to hold the brisket and carrots snugly. Add the brisket to the pan and sear on both sides until crusty brown areas appear on the surface here and there, 5 to 7 minutes per side.

3. Transfer the brisket to a platter, then add the onions to the same pot and stir constantly with a wooden spoon, scraping up any browned bits stuck to the bottom of the pot. Cook until the onions are softened and golden brown, at least 15 minutes. (If browned bits stick to the bottom of the pan and start to burn, add a few tablespoons of water and scrape with a wooden spoon to release them.) Add minced garlic for last 5 minutes.

4. Set an oven rack in the middle position and preheat the oven to 350°F.

5. Place the brisket, fatty side up, and any accumulated juices on top of the onions. Spread the tomato paste evenly over the brisket, then scatter the diced tomatoes and carrots around the edges of the pot. Cover the pot very tightly with aluminum foil (preferably heavy duty or two layers) or a lid, then transfer to the oven and cook for 1.5 hours.

6. Pierce meat to release juices while its still in the pot. Transfer the brisket to a cutting board and, using an electric or very sharp knife, slice the meat across the grain into approximately 1/8 - 1/4-inch-thick slices. Return the slices to the pot, overlapping them at an angle so that you can see a bit of the top edge of each slice. The end result should resemble the original unsliced brisket leaning slightly backward. If the sauce appears dry, add 2 to 3 teaspoons of water to the pot. Cover the pot tightly and return to the oven.

7. Lower the heat to 325°F and cook the brisket until it is fork-tender, 3 hours, or longer if necessary. Check every hour during cooking to make sure that the liquid is not bubbling away. If it is, add a few more teaspoons of water—but not more. Also, each time you check, spoon some of the liquid-onion-tomato mix on top of the roast so that it covers it. 

8. Let cool in the fridge overnight covered. You can taste the sauce at this point and adjust your seasonings- we liked the addition of salt, garlic powder and onion powder here. 

9. The next day when ready to cook again, skim the congealed fat off the top and place back in a 300°F oven until hot, 30 minutes or more. The onions in the sauce will break down to thicken into a gravy by this point once stirred from the bottom. 

10. Freezer-Friendly Instructions: The brisket can be frozen for up to 3 months. To reheat, defrost it in the refrigerator for 24 hours then cover it tightly with foil and reheat in a 300°F oven until hot, at least 30 minutes.

Crunchy Chickpeas, by Diane

 

I've been making these in the airfryer as a snack, or a crunchy salad topping. They couldn't be easier and way healthier than storebought dried chickpeas which tend to have a lot of oil and random ingredients. I've listed my current spice blend below, but you can obviously vary this as needed. I out the spices in order of how much I tend to sprinkle on. Once I figured out how to keep the moisture out of these after cooking and for storage I was all set!

Ingredients:

1 can chickpeas, drained and rinsed and patted dry

Spices- smoked paprika, garlic powder, onion powder, fine sea salt, curry powder, turmeric, black pepper

1 tsp EVOO

Directions:

1. In a bowl, combine all ingredients and toss well to coat evenly.

2. Spread in an even layer in the airfryer at 400 for about 20 minutes or until the chickpeas are completely dried out and crunchy. Open and shake the basket about halfway to evenly dry the chickpeas.

3. Spread chickpeas onto a plate in an even layer to cool- you don't want to put them in the storage container yet while hot so they don't build moisture back up. Once cooled completely, store in an airtight container.

Protein Crustless Quiche Lorraine, by Diane

 

I saw a recipe for cottage cheese added to eggs to make them more high protein and it gave me an idea to add it into a new egg bake- I love egg bakes for great easy lunches for the week! This week I decided to create a lorraine-style bake and honestly this was really good!

Ingredients:

12 eggs

1 8oz container high protein cottage cheese (I like Good brand)

Salt and pepper

cooking spray

1/2 lb thin sliced ham, cut into squares

1 small pack sliced baby bella mushrooms

1 bag spinach

1 yellow onion, thinly sliced into rings

EVOO

1.5 cups shredded parmesan

Directions:

1. Caramelize onions in a large saucepan over medium high heat with EVOO and salt until golden brown and wilted. Set aside.

2. Preheat oven to 375 and spray a 9x13 pan with nonstick cooking spray.

3. Whisk together eggs, then add in seasonings and cottage cheese. Use an immersion blender until smooth.

4. Add in squares of ham (make sure they aren't clumped together), mushrooms, spinach and onions and mix until combined.

5. Bake for 45 minutes or until the middle is set, then top with parmesan cheese and bake for 10 min at 350 until golden brown on top.

NY Deli Style Tuna, by Diane

 

I recently had tuna salad catered at a bat mitzvah and it got me thinking how deli style tuna salad is so much better than the tuna I make at home. I figured it was just because deli's must use so much extra mayo than I would allow and use tuna in oil not water, but on a whim I looked this up and apparently there are some serious NYC trade secrets to deli tuna salad! I was surprised by additions like soy sauce, hand mixing, and marinating between steps. But, to my pleasant surprise, this tuna salad was seriously amazing. This will be my go to for a while!! Recipe from: https://www.sipandfeast.com/new-york-deli-tuna-salad/

Ingredients: 

4 5 oz cans solid water packed tuna, well drained

1/2 cup finely diced onion

1/2 cup finely diced celery

1 tsp celery salt

2 tbsp sweet relish (I didn't have this on hand but will try next time)

1 tbsp soy sauce

1 1/4 cups mayo (he recommends hellmans which is closest to restaurant grade mayo)

salt and pepper to taste

Directions:

1. Drain tuna of water as much as possible and add to large bowl.

2. Place ingredients through soy sauce in the bowl, and hand mix until the fish is finely broken up and ingredients are dispersed. Let sit 10 minutes before adding mayo.

3. Add mayo and mix well, adding salt and pepper to taste and refrigerate overnight.

4. The next day, strain any remaining water leftover and add mayo if needed to alter the consistency. 

Sticky Honey Garlic Meatballs, by Diane

 

I found this recipe on IG from @halfbakedharvest and it looked like a great thing to meal prep for lunches this week. I made a few tweaks to the recipe and it was good, but just good. I wish she had used the aromatics outside of the sauce, and the meatballs burned the pan before the broccoli cooked. So if making this again I'd adjust the cooking method. I also needed more sauce here so doubled it. But, the meatballs were super tender and it was good flavors overall!

Ingredients:

1 lb ground chicken

1 tbsp soy sauce

1 tbsp minced ginger

2 tbsp thinly sliced scallions, green and white parts

1 tsp sesame oil

Pinch salt

3 tbsp cornstarch

Oil (I used sesame and EVOO)

1/2 cup soy sauce 

1/4 cup honey

1/3 cup water

4 garlic cloves, minced

1 tbsp minced ginger

chili flakes and sesame seeds

1 large head of broccoli, cut into florets

Directions:

1. Mix meatballs using ingredients from chicken to pinch of salt, combine well, then roll into meatballs on a plate and toss around in 2 tbsp cornstarch to coat. 

2. Mix sauce ingredients of soy sauce, honey, garlic, ginger, and chili flakes and set aside.

3. Heat oil in a large saucepan over medium high heat, cooking meatballs until all sides are browned. 

4. Remove meatballs and add broccoli to the pan, then add sauce and meatballs back in. 

5. Create a slurry with remaining 1 tbsp cornstarch and 2 tbsp water, add to the pan, and cook until sauce gets glazed and sticky. Top with sesame seeds.

Quick Sushi Snack, by Cheryl

Um, how is it the end of February and this is my first post of the year? 

This sushi has become a staple snack in our house. And it's super easy to make! My kids would have sushi everyday if we let them so this is a great option without breaking the bank. You really can put anything you want in here, but we've been keeping it simple with some sushi rice, avocado, and some cooked salmon in a sweet chili sauce. Dipped in some soy sauce this snack is just what everyone needs after a long day. Yum!

Ingredients: 

Salmon, cut into cubes, marinated in sauce for a couple of hours (optional)

Seaweed paper

Avocado, sliced

Sushi rice

Sweet chili sauce

Soy sauce, optional

Directions:

1) Cook sushi rice according to directions

2) Cook cubed salmon in a pan until just cooked through. 

3) When rice and sushi are done, arrange them on the seaweed with the avocado. Roll the seaweed. Cut in half or into pieces. Dip in soy sauce for extra flavor. 

Golden Beet Salad, by Diane

 

I found this recipe from Violet Witchel on IG, she just makes super good salads. This was so fast and easy to whip up and I loved the flavors! I used the Air Fryer Chicken Breast recipe here, and it worked great. These were awesome lunches this week!

Ingredients:

4 small golden beets, diced

1 can chickpeas, drained and rinsed

2 tbsp EVOO

1 tsp each curry powder, turmeric, garlic powder, salt

cracked black pepper

10 brussels sprouts, thinly sliced

1 bunch rainbow chard, leaves thinly sliced

EVOO

Dried cranberries, nuts, goat cheese (I omitted the goat cheese)

Grilled chicken breast

Honey mustard dressing: 2 tbsp creamy dijon, 2 tbsp honey, pinch red pepper flakes, 1/2 tsp salt, 2 tbsp champagne vinegar, 3 tbsp EVOO and blend until smooth

Directions:

1. Preheat oven to 400 and roast beets, chickpeas, seasonings, EVOO on one sheet and cook for 30 min or until beets are tender. On the other tray, roast sprouts and chard with EVOO for 5-10 min until warmed and wilted slightly.

2. Combine beets/chickpeas and greens with chicken, cranberries, nuts, cheese and dressing. Enjoy!

Air Fryer Chicken Breast, by Diane

 

This recipe was from @apinchofyum and it looked really good! Overall, as you can see the chicken is super juicy and I loved the seasoning. I have to say that she said to cut the chicken thin but I was afraid it would dry out- she was right the thinner cuts got more dark in color and therefore more flavor. I used this chicken on my salads week and I am so happy to say I could eat it even when refrigerated later for meal prep while I usually can't make chicken ahead of time because of how the taste changes when cold. Win!

Ingredients:

1 lb chicken breasts, cut into 2-3 slices each depending on thickness

1 tsp paprika

1/4 tsp smoked paprika

1/2 tsp garlic and onion powders

3/4 tsp salt

1.5 tsp brown sugar

1 tsp cornstarch

Directions:

Spray chicken with avocado oil and sprinkle liberally on each side with seasoning mix. Cook in air fryer at 415 for 9 minutes. I flipped the chicken once, and my air fryer didn't get up to 415 (tops at 400), so I cooked it until it registered 165 internal temp. 

Slovakian Lečo, by Diane

I had the most amazing brunch while I was in Bratislava, and I decided to try and recreate it at home. It reminded me of shakshuka but tasted way better for me. As usual, it was much better in Slovakia because the veggies were smaller and more blended and there was more of a sauce to it, but I think I have a way to make it even better at home now! Overall this is a really good and easy dish to make, and I'll post the recipe along with some adjustments for next time (add tomato sauce and smaller dice of veggies). Classically this is served with good crusty bread.

Ingredients:

1 tbsp oil

1/2 cup diced white onion

1 cup diced peppers (I used one yellow, red, and orange)

1 cup tomatoes (I used a 15oz can diced tomatoes)

1 Polish kielbasa, sliced (I charred these for more flavor)

Hungarian paprika, salt and pepper to taste

8 eggs (recipe calls for 6 but I wanted more protein), beaten

Directions:

1. Heat oil in a large saucepan over medium high, add in veggies and cook until translucent. 

2. Add in seasonings and sausage, cook for one minute and mix in eggs stirring constantly until cooked in. (I would add in tomato sauce before the eggs, cooking until flavors combine, and then mix in eggs.)

Chao, by Diane

 

When I'm in Vietnam, my most favorite breakfast (before pho!) is chao, aka congee or jook- there are tons of Asian cultures that eat this with different names. It is a simple rice porridge made with broken white rice, and then you can top it with various things. After making my amazing pork seaweed rolls last week in the snow, I realized I had all the toppings for chao in my house and decided to try and make it for warm savory breakfasts. While this turned out amazing flavor-wise and very comforting, the consistency was off no matter how hard I tried to adjust. It came out with soft but intact grains of rice in a thick porridge, but I was looking for rice that had broken down more. In the end it was delicious but I'll try it with white rice next time (brown was what I had on hand).

*note- I am not sure about the correct ratio here of water to rice but will update next time! I had to boil the excess liquid off for 20 min at the end which you aren't supposed to need to do.

Ingredients:

1 cup rice

6 cups water (I used 4 water and 2 beef stock)

1 tsp ground ginger

2 tbsp soy sauce

Toppings: pork floss, sliced green scallions, soy sauce, fried shallots

Directions:

Combine all ingredients but toppings and bring to a boil, lower to simmer and cook one hour or until it gets to the desired consistency (mine took almost 2 and then I boiled it for the last 20 stirring constantly to get a thick, glossy porridge that was super flavorful).

Texas Style Chili, by Diane

 

I got this recipe from Kelly's Clean Kitchen, and she has won several chili cookoff awards with it. I was interested in the roast meat vs ground beef, and it has several different ingredients in it I wanted to try. I made a few corrections in terms of liquid because the recipe called for way too much and I'm glad I did, and I know texas chili does not have lots of beans but I wound up adding in more to make this more of a meal. Unfortunately, this was just ok. I wouldn't make it again- but I will be eating it all week... 

Ingredients:

2 lb chuck roast, cut in one inch cubes

Salt and Pepper

Avocado Oil

1 white onion, diced

2 bell peppers, diced (I used one red and one green)

1 poblano pepper, diced (I blistered the skin of this)

1 jalepeno pepper, minced

6 cloves garlic, minced

2 cans fire roasted diced tomatoes

1 can kidney beans, drained (I wound up adding a can of pinto too)

1 can hatch chiles

4 cups beef stock

1 tbsp fish sauce

3 tbsp chili powder

1 tbsp smoked paprika

1 tsp chipotle powder

2 tsp oregano

1 tbsp cumin

1 bay leaf

 1 lime, juiced (I skipped this it was already tangy and liquidy)

1/4 cup cilantro for garnish

Directions:

1. Pat beef dry and sprinkle with salt and pepper. In a large pot, heat oil and brown beef on all sides, set aside.

2. Add onions, bell pepper and poblano to the pot and cook until translucent. Add salt, jalenpeno and garlic and cook 2 min.

3. Add remaining ingredients through bay leaf and return beef to the pot, bring to a boil and then simmer on low for 2 hours or until beef is tender. (it says to cook with top on but the liquid was already too much so I skipped this)

4. Stir in cilantro and serve.