My Recipe Book

Most recipes listed below are on my Pinterest board “Recipes I will make again”.  I have copied the recipe as displayed but I rarely follow the exact recipe as I may or may not have all the ingredients listed. Bon Appetit!

APPETIZERS

Homemade Soft Pretzels (small batch)

• 3/4 teaspoon active dry yeast
• 1/2 cup warm water (110 degrees - 115 degrees)
• 2 teaspoons sugar
• 1 Tablespoon butter
• 1/2 teaspoon salt
• 1 1/3 cups to 1 2/3 cups all-purpose flour
• 8 cups water, to boil
• 1/2 cup baking soda
• 1 egg
• 1 teaspoon cold water
• Coarse salt (for topping)

1. Preheat the oven to 170 degrees F (77 C). This is for the dough rise cycle.
2. In a small bowl or the bowl of a Kitchenaid Stand Mixer, dissolve the yeast with the 2 teaspoons of sugar in 1/2 cup of warm water (110 degrees to 115 degrees). The water is the right temperature when it feels only slightly warm to your finger. If it feels hot it will kill the yeast and if it’s too cold it won’t activate the yeast.
3. Let the yeast mixture sit for about 5 – 10 minutes until it is activated and foamy.
4. Add in the melted butter, 1/2 teaspoon of salt, and 1/3 cup of the flour. Mix until it is smooth.
5. Add in the remaining 1 cup of flour and continue to mix until it forms a sticky ball of dough. Add in small amounts of additional flour if it needs it.
6. Leave it in the Kitchenaid Stand Mixer to do the kneading by letting it run for a few extra minutes. You can also put the dough on a floured surface and knead it by hand for about 5 minutes.
7. Place it back into the bowl, if you kneaded by hand, and add a small amount of oil to the bowl. Turn the dough to coat all sides and cover the bowl with a damp towel.
8. Turn off the oven, place the bowl inside, and let it rise for about 1 hour.
9. Remove the bowl from the oven and set aside.
10. Preheat the oven to 425 degrees F (220 C).
11. Bring the 8 cups of water and the baking soda to a boil in a large sauce pan.
12. While that comes up to heat, punch down the dough and divide it into 4 equal portions.
13. Roll each one into a log shape.
14. Next form them into a twisted pretzel shape or leave them long for pretzel rods.
15. Drop each pretzel into the boiling water. Let them boil for 30 seconds on the first side then gently flip them over for another 30 seconds.
16. Using a slotted spoon, transfer them one at a time to a plate lined with paper towel to drain. They will still be pretty raw and very sticky to the touch.
17. Move the pretzels to a small baking sheet lined with parchment paper.
18. Whisk the egg with the 1 teaspoon of cold water until well combined. Brush the tops of the pretzels with the egg wash mixture and sprinkle with coarse salt.
19. Bake the pretzels at 425 degrees for about 15 –  20 minutes until golden brown.
20. Allow to cool slightly on a wire rack.
21. Serve warm with your favorite mustard or cheese sauce. 

I made both pretzels and bites. I served with yellow and country style mustard.

Pickled Red Onions

• 
  
• 1 large red onion, peeled and very thinly sliced
• 3/4 cup apple cider vinegar
• 1 teaspoon fine sea salt
• 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)

1. In a small saucepan, stir together the vinegar, salt and your desired amount of sweetener.  Cook over medium-high heat until the mixture reaches a simmer.
2. Place the thinly-sliced onions in a small bowl or pint-sized mason jar.  Pour the hot vinegar mixture over the onions.  Stir until combined.  (Or if using a mason jar, place the lid on top and give the jar a quick shake.)  Let the onions marinate for 30 minutes.
3. Serve immediately.  

Spicy Tuna and Avocado Cucumber Sushi Bites

Ingredients

1/2 pound ahi tuna (sushi-grade), finely diced

1 tablespoon soy sauce

1 teaspoon sriracha (or to taste)

2 teaspoons mirin (optional)

2 tablespoons green onions, finely sliced

1/2 teaspoon toasted sesame oil

2 teaspoons black sesame seeds, toasted (optional)

1 cucumber, sliced thinly

1 avocado, thinly sliced

Toss the tuna with the mixture of the soy sauce, sriracha, mirin, green onions, sesame oil and sesame seeds and place on the cucumber slices and avocado and enjoy!

Tomatoes and Mozzarella  

Tomatoes, mozzarella cheese, fresh basil, olive oil, balsamic vinegar. 

Slice tomatoes and top with mozzarella cheese, olive oil, balsamic vinegar, and fresh basil.

Whipped Feta

4 oz feta crumbles

4 oz cream cheese, room temperature 

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp olive oil

Toppings

Black pepper🌶 

Olive oil

Toasted pistachios 

Capers

Pickled red onions

Blend together feta, oil and cream cheese until well combined and smooth. Add garlic and onion 🌰, mix well.  To serve; place cheese dip on serving platter and top with toasted pistachios, capers, pickled red onions, drizzle olive oil on top and dust with black pepper. Serve with warm bread and/or crackers. 

BREAD

Best Banana Bread Ever

2 bananas mashed

1 apple chopped

¼ cup canola oil

¼ cup coffee

2 eggs room temperature

1 tbsp vanilla extract

1 1/2 cup flour

1 tsp baking powder

1 cup sugar

1 tbsp cinnamon

1/2 plus 1/8 tsp salt

Coconut flakes

Chocolate chips

Preheat oven to 325 degrees F. In a small bowl add the mashed bananas, oil, coffee, eggs, and vanilla extract. Mix well. 

In a larger bowl add the flour, baking powder, sugar, cinnamon, and salt. Whisk to combine

Pour the wet mixture into the dry mix. Gently combine. Don't over mix. Add in chopped apples, coconut, and chocolate chips.

Pour the batter into a misted nonstick spray loaf pan. I added a few more chocolate chips to the top. Bake for 50-60 minutes or when a toothpick is inserted in the center and it comes out with no crumbs. Cool for about 10-15 minutes. Slice and serve.

cINNAMON AND sUGAR HONEY BEER BREAD

1. 3 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1 teaspoon fine sea salt
4. 1/4 cup honey
5. 1 bottle (12 ounces) beer
6. 1/4 cup butter, melted
7. 1 tablespoon cinnamon
8. 1/2 cup sugar

Preheat oven. Heat oven to 350°F.

In a large mixing bowl, stir together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined. In a separate bowl combine cinnamon and sugar.

Pour half of the melted butter into the bottom of a 9×5-inch bread pan, and brush it around to grease the inside of the pan.  Add half the batter and spread it out in an even layer.  Sprinkle with half the cinnamon and sugar. Add the remaining batter and spread it out in an even layer.  Then brush the remaining melted butter evenly on top of the batter. Sprinkle with remaining cinnamon and sugar.

Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean.  Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.

Slice with a bread knife, serve warm and enjoy!

 

Served with cream cheese
and strawberries

French Toast

Honey Beer Bread

1. 3 cups all-purpose flour1
2.  tablespoon baking powder1
3.  teaspoon fine sea salt
4. 1/4 cup honey
5. 1 bottle (12 ounces) beer
6. 1/4 cup butter, melted

Heat oven to 350°F.

In a large mixing bowl, stir together the flour, baking powder and salt until combined.  Slowly pour the beer and honey into the flour mixture, and stir until combined.

Pour half of the melted butter into the bottom of a 9×5-inch bread pan, and brush it around to grease the inside of the pan.  Add the batter and spread it out in an even layer.  Then brush the remaining melted butter evenly on top of the batter.

Bake for 40 to 50 minutes, until a toothpick or knife inserted in the middle comes out clean.  Remove and transfer the pan to a wire baking rack and let the bread cool for at least 10 minutes.

Slice with a bread knife, serve warm and enjoy!

BREAKFAST

Asian Ramen Omelet

·         2 tablespoons creamy peanut butter

·         4 teaspoons reduced-sodium soy sauce

·         Chopped peanuts (optional)

·         1 3 ounce package Oriental-flavor ramen noodles, broken into large pieces

·         1 cup matchstick-cut or coarsely shredded carrots

·         1 medium red sweet pepper, seeded and cut into strips

·         4 eggs

·         ¼ teaspoon salt

·         2 tablespoons vegetable oil

·         2 tablespoons cilantro leaves

·         2 tablespoons sliced green onion

·         Slivered radishes and/or green onions

In a bowl stir together peanut butter, 2 tablespoons water, and soy sauce. Heat in microwave 30 seconds. Stir again until smooth. If desired, top with chopped peanuts.

Cook noodles according to package directions using 1 1/2 cups of water and 1 teaspoon of the seasoning packet (discard remaining seasoning or reserve for another use). Add carrots and red peppers the last 1 minute of cooking. Drain.

In a bowl beat eggs, 1/4 cup water, and the salt until combined but not frothy.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half of the egg mixture; reduce heat to medium. As egg mixture sets, lift edges to allow uncooked portion to flow underneath until eggs are set but still shiny. Slide eggs onto a serving plate; top one side of the omelet with half of the noodle mixture, half of the cilantro, and half of the onion. Drizzle with half of the peanut sauce. Fold eggs over filling; cover to keep warm. Repeat. Sprinkle omelets with slivered radishes and/or green onions.

I did not use chopped peanuts or the sweet pepper.

Apple Cinnamon Oatmeal

·         1/2 tablespoon unsalted butter

·         1 medium crisp apple, about 1 1/2 cups diced

·         3 tablespoons honey (OR 2 tablespoons brown sugar), plus a little more to drizzle over the finished oatmeal

·         1 teaspoon cinnamon

·         1/4 teaspoon ground ginger

·         1/4 teaspoon ground nutmeg

·         pinch of salt

·         2 cups water

·         1 cup old fashioned oats (or gluten free oats!)

·         1/2 cup chopped walnuts (optional)

·         1/2 cup milk (optional)

1.      In a medium saucepan, melt the butter over medium high heat. Add 1 cup of the apples, the honey or brown sugar, and sprinkle in the spices and salt. Cook for 2-3 minutes until the apples are softened.

2.      Pour in the water, turn the heat up to high, and bring to a low boil. Add the oats and reduce the heat to medium/medium high. Cook, stirring occasionally for 3-5 more minutes.

3.      Add the walnuts (if using), and continue cooking until most of the liquid is absorbed. Divide the oatmeal between two bowls, sprinkle each with the remaining apples, drizzle with a little more honey, and splash 1/4 cup milk into each bowl.

I     I used honey, added red pepper flakes, and no nuts.

Blueberry Sauce over french toast and pancakes

·         1 cup blueberries

·         1/2 cup water

·         1/4 cup granulated sugar

·         1 tablespoon cornstarch mixed with 1 Tablespoon water

Instructions

Combine all ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until thickened, abut 3-5 minutes.

I used coconut sugar and added an apple.

Salted Caramel Almond Granola

·          5 cups rolled oats

·          1 cup coarsely chopped Blue Diamond Salted Caramel Almonds or Toasted Coconut or 1/2 and 1/2

·          ½ cup canola oil, or other oil of your choice

·          ¼ cup almond butter or peanut butter

·          ½ cup honey

·          1 teaspoon vanilla extract

·          1tsp red pepper flakes

·          1 tsp cinnamon

·          I add in: chocolate chips, shredded coconut, cranberries, raisins, and dried fruit, each time is different.

·          Instructions

·      Spray inside of a large (6-quart) slow cooker with cooking spray. Add oats and almonds to the slow cooker; toss to combine.

·      In a small bowl, combine oil, almond butter, honey, and vanilla extract. Warm in the microwave for about 20-30 seconds, or just until soft. Whisk together until smooth.

·      Pour liquid mixture over the oat mixture and toss to combine.

·      Cover, and cook in a vented slow cooker (I just left my lid about half-way ajar to let the steam escape) on LOW for approximately 2 hours, stirring every 30 minutes. Different slow cookers cook at different temperatures, so just watch your granola to determine when it’s ready. At the two-hour mark, check to see if it’s toasted and golden brown. If so, you can take it out of the slow cooker. If not, continue to stir and cook in 30-minute increments until it’s done.

Spread the granola onto waxed paper and cool completely. As it cools, the granola will get really crispy! If desired, stir in chocolate chips and any other add ins and store in airtight containers

DESSERTS

Cream Cheese Apple Dip Recipe

o   1 8-ounce cream cheese, softened

o   3/4 cup brown sugar

o   1 tablespoon vanilla

DIRECTIONS:

Mix the ingredients together, adding a little milk, if desired to thin.  Stir until well combined and smooth. Transfer to a serving bowl and serve with apple slices.

Vanilla Cupcakes (small batch)

Cupcakes:

• 1/2 cup all-purpose flour 
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 large egg
• 1/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 4 tablespoons unsalted butter melted and slightly cooled
• 1/4 cup milk preferably whole or 2% milk (I used 2% milk)

Vanilla Frosting:

• 3/4 cup powdered sugar
• 3 tablespoons unsalted butter at room temperature
• 1/4 teaspoon pure vanilla extract
• 1-2 teaspoons milk (I used 2% milk)

For the cupcakes:

1. Preheat oven to 350°F. Spray 5 muffin cups or place 5 liners in a muffin pan.
2. In a small bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, whisk the egg and sugar for about 30 seconds. Add the vanilla extract and melted butter and whisk until well combined.
4.  Add half the dry ingredients to the wet ingredients and whisk until just combined. Add the milk, and whisk until just combined. Add the remaining dry ingredients and whisk until combined (being careful not to overmix).
5. Divide the batter evenly between 5 muffin cups (each cup will be between 2/3 and 3/4 full). Bake for 14-16 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.

For the frosting:

1. Beat powdered sugar and butter until smooth. Add vanilla extract and 1 teaspoon of milk. Beat on medium speed for several minutes, until light and fluffy. If the frosting appears too thick, add an additional teaspoon of milk, if it appears too thin add a little more powdered sugar.
2. Frost the cupcakes using a butter knife.

I finally used my new silicone muffin cups, which I think are awesome and I made these in my toaster oven on the fly-bridge.  

LUNCH \ DINNER

Au Gratin Potatoes

4 to 5 large potatoes, thinly sliced
4-1/2 TBS butter
4-1/2 TBS flour
3 TBS onion, grated
1/2 tsp salt
3 cups milk
1-1/2 to 2 cups evaporated milk or half-and-half (I used half and half)
3 cups cheddar cheese, grated (divided)

PREHEAT oven to 400 degrees. Butter a 9x13 casserole dish; set aside.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk and evaporated milk (or half-and-half).

Cook and whisk constantly until mixture has thickened. Stir in 2 cups of cheese and grated onion. Continue stirring until melted, about 30 to 60 seconds.

Place 1/3 of the potatoes in the bottom of the prepared dish. Pour 1/3 of the sauce over that; repeating until all is gone. Cover with foil and bake for 1 hour. Sprinkle the remaining cup of cheese over all. Uncover and bake for 30 minutes until melted and bubbly.

I divided the recipe in half since there are only two of us.  I salted and peppered each layer of potatoes.

Bahn Mi Ramen Noodle Bowl

·          2 3 ounces packages ramen noodles (any flavor)  

·          Nonstick cooking spray

·          1 pound pork tenderloin, trimmed and cut into bite-size pieces

·          2 cups chicken broth

·          ½ cup rice vinegar

·          2 tablespoons Sriracha sauce

·          2 tablespoons sugar

·          ½ teaspoon grated fresh ginger

·          ¼ cup thinly sliced radishes

·          ¼ cup thinly sliced English cucumber

·          2 tablespoons snipped fresh cilantro

Cook noodles according to package directions (discard seasoning packets or reserve for another use); drain.

Coat a large skillet with cooking spray. Season pork with salt and pepper. Cook half of the pork in skillet over medium-high heat 3 to 5 minutes or until pork is browned. Using a slotted spoon, remove pork from skillet. Repeat with remaining pork. Stir in the chicken broth, vinegar, Sriracha, sugar, and ginger.

Cook and stir until heated. Stir in pork and cooked noodles. Spoon into shallow bowls. Top noodle mixture with radishes, cucumber, and cilantro.

I used chicken in place of pork.

Baked grouper with lemon basil butter.

·         Grouper

·         Juice of 1/2 lemon

·         Extra virgin olive oil

·         Kosher salt and freshly ground black pepper

·         Lemon juice

·         2 the butter, softened

·         Zest of 1 lemon

·         Minced 1 garlic clove

·         Fresh basil

Drizzle grouper with lemon juice and let stand for 1 minute.

Rub both sides of each steak with olive oil, salt and pepper and set aside.

Place the butter, lemon juice, lemon zest, garlic, and basil in a small bowl and combine well. Set aside until ready to serve.

Seared the fish on one side in very hot pan with olive oil and then placed in oven for about 7 minutes.

Top each piece of fish with about 1 tablespoon of the lemon-basil butter just as it comes off the grill.

Allow to rest for 2 to 3 minutes before serving.

CHEESEBURGER SALAD

For the Salad:

·    1 pound 93% lean ground beef

·    ¼ teaspoon kosher salt

·    Freshly ground black pepper, to taste

·    4 cups chopped romaine lettuce

·    4 dill pickle spears, chopped

·    1/2 small red onion, sliced into rings

·    4 ounce avocado, cubed (from 1 small haas)

·    1 cup cherry tomatoes, halved

·    1/4 cup reduced-fat shredded cheddar cheese

For the Dressing:

·    1/4 cup light mayonnaise

·    1 teaspoon mustard

·    1 teaspoon dill pickle juice

·    4 teaspoons ketchup, sugar free for Keto

·    1/4 teaspoon onion powder

·    1/4 teaspoon garlic powder

·    1/4 teaspoon paprika

1.     In a large bowl, combine beef, salt and pepper. With wet hand, gently form into 4 equal patties. Set aside.

2.     In another large bowl, whisk together dressing ingredients. Set aside.

3.     Cook hamburger patties on a grill to medium doneness, around 4-5 minutes per side. After flipping the patties, add the onion rings to the grill. Cook onion for the remaining 4-5 minutes, flipping halfway through. Allow patties to rest for 5-10 minutes then cut each patty into 16 bite-size pieces.

4.     Add the lettuce, pickles, onion, avocado and tomato to the bowl. Divide the salad among 4 plates, top each with grilled onions, cheese, and 1 chopped patty. Drizzle with ¼ of the dressing.

I used ground turkey, I added Worcestershire, onion powder, garlic powder, paprika, and turmeric, cooked crumbled on stove-top.  I added onions and mushrooms while the meat was cooking. 

To the salad dressing I added oil (evoo). I added marinated artichokes to the salad.  

Chicken salad

Chicken, celery, onion, mayo, salt, pepper, lemon juice.

Dice chicken, celery, onion and mix with mayo, salt, pepper and lemon juice.

So many ways to serve: On a sandwich, on crackers, over avocado, on tortilla with lettuce and tomatoes, on a bed of greens, the possibilities are endless.

Served over avocado halves

CHUNKY CHICKEN, Potato, CABBAGE AND TOMATO SOUP

The original recipe is Chunky beef, Cabbage and Tomato Soup by Skinny Taste.  With this soup you can put whatever you want in it.  I was trying to empty the freezer, refrigerator and pantry.

• Ground chicken
• salt and pepper
• 1/2 onion diced
• 1/2  carrot diced
• 1/2 jalapeno pepper diced
• 14 oz can diced  tomatoes
• chopped cabbage
• potatoes
•  chicken and beef stock
• 2 bay leaves
• Soy and Worcestershire sauce
• Ground ginger
• Parmesan cheese

• Cook the chicken breaking the meat up into small pieces as it cooks. Then add all ingredients into same pot and cook covered on low for 45 minutes to an hour.  Server with parmesan cheese on top.

Crab Cakes

·         4 slices white bread crust removed

·         1/2 tsp ground mustard

·         1/2 tsp crab seasoning

·         1/4 tsp Accent

·         1 egg

·         1/2 cup mayo

·         1/2 tsp lemon juice

·         1/2 tsp Worcestershire sauce

·         Pound lump crab meat

Mix bread, mustard, seasoning and Accent together and set aside.  Beat egg and then add mayo, lemon juice, Worcestershire sauce and mix.  Add dry mix and then gently stir in crab.  Shape into patties.  Refrigerate at least 2 hrs.  Lightly fry in butter and olive oil until browned on both sides.

Crack Chicken (crockpot)

·         3  boneless chicken breasts 

·         16 oz  cream cheese 

·         2 packets  (1 oz each) dry Ranch seasoning 

·         8 oz  bacon  (cooked crispy and crumbled)

·         1 teaspoon  garlic powder 

·         1 cup  cheddar cheese  (shredded)

Garnish:

·          Serve on burger buns 

·          Extra cooked bacon 

·          Chopped green onions 

Instructions

1.      In a slow cooker combine chicken, cream cheese, Ranch seasoning, garlic powder, and cheddar cheese.

2.      Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours, until chicken is tender and it shreds easily.

3.      Once the chicken is tender enough, stir it with a large fork or spoon, so the chicken shreds and gets combined with all the ingredients.

4.      Add in crumbled bacon and stir to incorporate.

5.      Serve on buns with extra bacon on top and chopped green onions.

I served over brown rice and did not add bacon. Used leftovers the next day on crackers (I liked much better).

Green Chili Chicken

3-4 Boneless skinless chicken breasts trimmed

1 8 oz package cream cheese softened

1 4 oz can chopped green chilis I prefer Old El Paso

1 cup monterey jack cheese shredded

1/2 tsp garlic powder

1/4 tsp cumin

1/4 tsp salt

1/4 tsp pepper

Heat the oven to 375F.

In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.

Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.

Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.

Serve hot over sautéed spinach or cauliflower rice.

Grilled Bruschetta Chicken

·         4 small boneless skinless chicken breast halves

·         1/2 cup KRAFT Sun-Dried Tomato dressing divided

·         2 tomatoes finely chopped

·         1/2 cup shredded part-skim mozzarella cheese

·         1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Place a large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 1/4 cup dressing and seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.

Grill chicken on uncovered side of grill for about 6 minutes. Meanwhile, combine remaining 1/4 dressing, tomatoes, cheese and basil.

Turn the chicken over and place cooked-side up, on foil on the grill. Top with tomato mixture. Close lid. Grill 8 minutes or until chicken is done.

I made my own dressing using extra virgin olive oil, balsamic, Italian herbs, sun dried tomatoes, capers, garlic, salt and pepper.

Korean Beef Tacos 

• 1 14-ounce can pears, drained (fresh pears work, too)
• 1 two-inch knob of fresh ginger
• 4 cloves garlic
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1 tsp sesame oil
• 2 lbs. top sirloin (see notes)

For the Tacos:

• chopped cilantro 
• Cabbage
• sriracha mayo or yum yum sauce
• flour tortillas

INSTRUCTIONS

1. Make the sauce: Pulse pears, ginger, garlic, soy sauce, sesame oil, and brown sugar until mostly smooth. Reserve half for later use (see notes).
2. Cook the meat: Trim any fat off the meat and cut into a few large chunks (it will shred, but cutting the meat helps it cook faster). Place in an Instant Pot and cover with half of the sauce. Cook on high pressure (manual) for 45 minutes. Release steam and shred the meat in the Instant Pot with two forks.
3. Tacos: Fill each tortilla with beef, cilantro, peanuts, kimchi, and spicy mayo. Oh.My.Gosh. It’s so good.
4. 
   
   

Moroccan Grilled Salmon

One 1-2 pound salmon 

1/4 cup olive oil

2-4 tablespoons Moroccan Spice Mixture 

(recipe below)

2 garlic cloves, grated

1/4 cup finely chopped cilantro

Juice of 1/2 lemon

Salt and ground black pepper to taste

Moroccan Spice Mixture - makes 1/3 cup

1/4 cup smoked paprika

1 tablespoon cumin

1/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon ground pepper

DIRECTIONS

Cut salmon into 1½-inch portions or leave fillet whole. In a mixing bowl, combine olive oil, spice mixture, garlic, cilantro, lemon juice, salt and pepper. Coat salmon evenly with spice mixture and marinate 20-60 minutes.

Grill salmon over medium-hot heat, flesh-side down for 3-5 minutes or until browned, then flip and cook another 3-5 minutes.

Note: I served as a bowl with ramen noodles cooked in the spice mix with radishes, edamame, carrot sticks, cucumbers, and yum yum sauce (spicy mayo).

Philly Cheese Steak Sloppy Joes

·         1 pound lean ground beef

·         2 tablespoons butter

·         1 small yellow onion diced

·         1 small green bell pepper diced

·         8 ounces brown mushrooms minced

·         2 tablespoons ketchup

·         1  tablespoon Worcestershire sauce

·         1/2 teaspoon Kosher salt

·         1/2 teaspoon fresh ground black pepper

·         1 tablespoon cornstarch

·         1  cup beef broth

·         8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)

·         6 brioche hamburger buns

Instructions

1.       Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

2.       Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

3.       Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.

4.       Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

5.       Add the beef back into the pan.

6.       In a small cup mix the beef broth and cornstarch together

7.       Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.

8.       Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 5 minutes.

9.       Turn off the heat, add in the provolone cheese.

10.   Served on toasted brioche buns.

I used ground turkey, carrot sticks in place of peppers,chicken broth, and I served on hot dog buns.

Pizza Dough - Grilled

1 3/4 cups of water

2 ¼ teaspoons of active dry or instant yeast

Drizzle of honey

1/4 cup of olive oil

4 1/2 cups of all-purpose flour (I used 4 cups)

2 teaspoons of salt

Make the dough:

In a large mixing bowl, stir together the water and yeast.  Let it sit for a few minutes until the yeast is dissolved and starting to bubble.  Then add honey. Then stir in 3-4 cups of the flour, the oil, and salt.  Mix until a shaggy dough is formed. You definitely want it on the stickier side.  If necessary, add more flour a little at a time.  Knead the dough by hand on the counter for 6 to 8 minutes.  Once it's been kneaded properly, the dough should form a smooth (still slightly sticky) ball and spring slowly back when poked.

Rising and preparing:

Place it in a lightly-oiled bowl covered with plastic wrap to rise at room temperature for 1-1.5 hours, or until it's doubled.

Grill the pizza:  You should be able to do 2 at a time if necessary

Lightly flour a surface and roll out small portions of dough (a little bigger than your fist).  Roll it out into a thin circle or oval,  I used my hands  to gently stretch it, and it's fine for the edges to be a little thicker than the middle.  But THIN is key!

Preheat a gas grill with all the burners on high for 10 to 15 minutes before you plan to cook. 

Using a silicone brush, brush a light coating of olive oil onto one side of the dough, then carefully place the dough directly onto the grill over the flames.  Close the grill and let it cook for a few minutes, until the bottom of the dough shows char marks and is barely cooked (usually 2-3 minutes).  While it's cooking, brush some olive oil on the dough that's face-up.

Then using long silicone tongs and/or a large grill spatula, flip the dough over. 

I made 2 pizzas 1 with pizza sauce, tomatoes, mozzarella (fresh & shredded), topped with basil 1 with sauce and cheese. Still had dough leftover for 2 more pizzas. Next morning made a breakfast pizza (dough was brought to room temperature before using) with remaining dough. Cooked the dough in the oven in my cast iron skillet, flipped over cooked a little longer and then topped with bacon, scrambled eggs and mozzarella. Note: should have used have the dough, pizza was too thick.

Cheese pizza with a salad

Breakfast pizza

Sausage Bake with Potatoes and Gravy

VEGETABLES

·         1.4 lb. baby potatoes, halved

·         3 carrots, peeled and cut into 2" pieces

·         2 red onions, each cut into 8 wedges

·         2 garlic cloves, minced

·         2 tbsp. olive oil

·         2 tsp dried thyme

·         1 tsp dried oregano

·         Salt and pepper

SAUSAGES

·         8 - 10 sausages (1-1.4lb)

·         Oil spray (optional)

GRAVY

·         2 tbsp. melted butter, unsalted

·         2 1/2 tbsp. flour (plain / all purpose)

·         2 cups beef broth (or chicken)

·         Fresh thyme, for garnish (optional)

Preheat oven to 390F (standard) or 350F (fan / convection).

Place Vegetable ingredients in a large bowl. Toss well to coat.

Add sausages and toss briefly.

Transfer into roasting pan. Pan should be of a size so the vegetables are stacked about 2 deep - see photos and video. Rearrange sausages so they are on top.

GRAVY

In the same bowl used for the vegetables, add butter and flour. Whisk.

Add a bit of beef broth and whisk, then whisk in remaining broth. (Don't worry if you end up with some floating butter bits)

Pour down the side of the pan (don't pour over the sausages or veggies).

Optional: Spray sausages with oil - browns slightly better (especially lean sausages).

BAKING

Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft.

Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired.

Sauteed Beef & Bok Choy

10 oz ground beef

3 radishes

1 tsp. Sugar

1 Tbsp soy sauce

1/2 cup white rice

Fresh ginger

2 tbsp mayonnaise 

1 tbsp rice vinegar

2 gloves garlic

2 tsps gochujang or sriracha 

1tbsp sesame oil 

2 baby bok choy stalks

Cook rice according to package.  

Halve the radishes lengthwise,  then thinly slice crosswise. Place in a bowl with sesame oil and rice vinegar.  Season with salt and pepper. Let marinate for at least 10 minutes.

Combine mayonnaise, 1 tsp water, and the gochujang.

Peel and roughly chop garlic gloves and 2 tsp ginger (I grated the ginger).

Cook beef , garlic, and ginger, drain.

Cut off root ends of bok choy, thinly slice crosswise.

Add bok choy, sugar, and soy sauce to ground beef, cook for another 2-3 minutes.

Serve the cooked rice topped with the beef and bok choy, marinated radishes (including the liquid), and spicy mayo.

Sharon's Tortellini  

Cheese tortellini cooked according to package.

I added: marinated artichoke hearts, mozzarella cheese, grape tomatoes halved, fresh basil, olive oil, salt and pepper, leftover chicken.

Shrimp Leftover Combo

Shrimp, Broccoli, Mushrooms, Carrot sticks, Pasta, Chicken broth, Onions

Cook pasta according to package (al dente).  In saucepan combine broth, broccoli, mushrooms, onions, carrot sticks, and cook veggies to your liking.  Add pasta and shrimp.  I also added salt, pepper, and crab seasoning.  Top with green onions.  Use whatever veggies and seasonings you like.

Spicy California Shrimp Stacks

·         1 1/3 cups cooked short-grain brown rice, from 1/2 cup uncooked

·         2 tablespoons rice vinegar

·         8 ounces cooked shrimp, peeled and tails removed

·         1 cup diced cucumber, about 1 small

·         1 teaspoon chopped fresh chives

·         1/2 cup mashed avocado, about 1 medium

·         4 teaspoons Furikake or sesame seeds

·         4 teaspoons reduced-sodium soy sauce, or gluten-free

·         4 teaspoons mayonnaise

·         1 teaspoon sriracha sauce

Cook rice according to package directions, omitting salt and oil.  When rice is done, add rice vinegar and stir.  Evenly spread rice on a sheet pan to cool.

Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.

Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.

Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary.  Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise.

Repeat with remaining ingredients.

I used sesame seeds (next time I will use everything but the bagel seasoning), added edamame, and did not use chives.

Strawberry Bacon Blue Cheese Salad 

• 5 oz. mixed greens
• 1 c. sliced strawberries
• ½ c. pecan halves
• ½ c. crumbled blue cheese
• 4 pieces bacon cooked and crumbled

Dressing

• ¼ c. olive oil
• ¼ c. orange juice
• ¼ c. golden balsamic vinegar
• ½ tsp. fresh ground pepper
• ½ tsp. ground ginger

Instructions

1. Layer salad ingredients in a large salad bowl.
2. Prepare dressing by combining all ingredients and shaking until blended.
3. Pour dressing over salad as desired.

Watermelon Salad

Watermelon, cucumber, feta , red onion and mint. Dressing (½ cup olive oil,

¼ cup red wine vinegar, 1 tbsp honey, and salt & pepper). Good without dressing.

Whole 30 Caesar Dressing

·         1 cup light olive oil

·         1 egg

·         1 tbsp. anchovy paste

·         2 cloves garlic (smashed)

·         1/2 tsp salt and pepper

·         1/2 tbsp. white wine vinegar

·         1 tsp mustard powder

·         Juice of 1/2 lemon

·         2-4 tbsp. almond milk (to thin, optional)

Pour all ingredients into immersion blender jar or other jar that isn’t much wider than the immersion blender head. Push immersion blender into jar all the way to the bottom then start to blend, on medium speed first then increasing to high if necessary, until mixture at bottom becomes thick and opaque. Begin to raise the immersion blender a little at a time then press back down, to incorporate the remaining oil. Taste and correct seasonings.