• Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice

    Ingredients:

    Coconut Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Mango Salsa:

    • 2 mangoes, diced
    • 2 TBSP red onion, finely chopped
    • 2 TBSP cilantro, minced
    • 1/2 lime, juiced
    • Salt to taste

    Chicken Marinade:

    • 1 TBSP dried minced onion
    • 1 1/4 tsp. dried thyme
    • 1 tsp. allspice
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cayenne pepper
    • 1 TBSP vegetable oil or avocado oil
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. baking powder
    • 1 lb. chicken breast tenders

    Directions:

    1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    2. Mango Salsa: In a bowl, combine the salsa ingredients.
    3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
    4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
    5. Serve coconut milk rice topped with jerk chicken and mango salsa.

    Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

  • Air Fryer Chicken Shawarma Bowls

    Recipe adapted from Munchin With Maddie.

    Ingredients:

    • 1 tsp. paprika
    • 1 tsp. cumin
    • 1 tsp. kosher salt
    • 1/2 tsp. ground coriander
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. onion powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. cardamom
    • 1/4 tsp. cinnamon
    • 1/4 tsp. black pepper
    • 1 lb. ground chicken
    • 1 egg, whisked
    • 1/2 c. panko breadcrumbs
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Directions:

    1. In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
    2. Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
    3. Preheat air fryer at 400F for 10 minutes.
    4. Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
    5. When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
    6. Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Air Fryer Chicken Shawarma Meatball Bowls:

  • Bittersweet Chocolate Raspberry Pie

    Adapted from Cook’s Country.

    Ingredients:

    Crust:

    • 16 Oreo cookies, roughly broken
    • 1 TBSP sugar
    • 4 TBSP unsalted butter, melted and cooled

    Ganache:

    • 3/4 c. heavy cream
    • 4 oz. bittersweet chocolate, chopped
    • 1/4 tsp. salt

    Filling:

    • 2 TBSP water
    • 1 TBSP unflavored gelatin
    • 1 1/2 lbs. (5 c.) frozen raspberries
    • 2/3 c. sugar
    • 1/4 tsp. salt
    • 1 TBSP lemon juice
    • 1 tsp. vanilla extract
    • 12 oz. (2 1/2 c.) fresh raspberries

    Whipped Cream:

    • 1 c. heavy cream
    • 2 TBSP sugar
    • 1/2 tsp. vanilla extract
    • Pinch of salt

    Directions:

    1. For the crust: Adjust oven rack to the middle position and heat oven to 325F. In a food processor, pulse the Oreos and sugar until fine even crumbs. Drizzle melted butter over crumbs and pulse to incorporate.
    2. Transfer mixture to a 9 inch pie plate. Using your hands, press crumbs very firmly into the bottom and up the sides of the pie plate. Using a greased bottom of a measuring cup, smooth out the crust into an even, compact layer. Bake until crust is fragrant and appears set, about 15 minutes; then transfer pie plate to a wire rack and let cool completely.
    3. For the ganache: Microwave the cream, chocolate, and salt in a bowl, whisking frequently until melted, 1 to 3 minutes. Poor into cooled crust, and using a spatula, spread into an even layer. Refrigerate, uncovered until set, 30 – 60 minutes.
    4. For the filling: Meanwhile, whisk 2 TBSP water and gelatin together in a bowl and let sit until gelatin softens, at least 5 minutes.
    5. Cook frozen raspberries, sugar, and salt in a large saucepan, stirring occasionally, over medium-high heat until mixture is boiling, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently, until thickened and reduced to 2 1/2 c., 10 – 12 minutes.
    6. Off heat, add the lemon juice, vanilla, and gelatin mixture to raspberry filling until gelatin is dissolved, about 1 minute. Set aside until cooled slightly, about 15 minutes. Transfer filling to crust and refrigerate until set, ,about 4 hours. May loosely cover with plastic wrap and refrigerate up to 1 day.
    7. Fresh raspberries: Arrange fresh raspberries is in concentric circles over filling, rounded sides up, pressing berries gently to adhere to filling.
    8. For the whipped cream: Use a stand mixer with the whisk attachment and whip all the ingredients on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks.

    Bittersweet Chocolate Raspberry Pie:

  • Pesto Pasta

    Recipe adapted from Chef Vince Pianalto.

    Ingredients:

    • 1 1/2 c. (1.5 oz.) fresh basil leaves, lightly packed
    • 3/4 c. Italian parsley leaves, lightly packed
    • 1/4 c. pine nuts or toasted walnuts
    • 3 garlic cloves
    • 1/2 lemon, juiced
    • 1/2 c. olive oil
    • 1 tsp. salt
    • 1 c. Parmesan cheese, plus more for garnish
    • 2 TBSP salt for potato/green bean/pasta water
    • 3 medium (about 12 oz.) Yukon gold potatoes, cut in 1 inch cubes
    • 12 oz. green beans, cut in 1 inch pieces
    • 1 lb. dried fettuccine (can use fresh)
    • Reserved 1/2 c. pasta water, optional see below

    Directions:

    1. Pesto: In a food processer add the basil through the Parmesan cheese and pulse, scraping down the sides with a spatula until the herbs are tiny specks. Add pesto to a serving bowl.
    2. Bring a large pot of water to a boil and add the 2 TBSP salt.
    3. If using fresh pasta: Add the potatoes and green beans to the boiling water and bring back to a boil. Once the water is boiling again, add the fresh pasta and stir so it does not stick together. Boil, stirring frequently until pasta is al dente.
    4. If using dried pasta: Add the potatoes, green beans, and pasta to the boiling water and stir immediately so the pasta doesn’t stick together. Boil, stirring frequently until pasta is al dente.
    5. Option 1: Reserve 1/2 c. of the pasta cooking water and then drain the potatoes, green beans, and pasta. Add the reserved pasta cooking water to the pesto and stir to combine, and then add the potatoes, green beans, and pasta and stir to combine. Top with additional Parmesan cheese.
    6. Option 2: Scoop the potatoes, green beans, and pasta out of the cooking water and add to the pesto and stir to combine (equates to adding 1/2 c. reserved pasta water). Top with additional Parmesan cheese.

    Pesto Pasta:

  • Peppermint Patty Brownies

    Recipe adapted from Abby Thome.

    Ingredients:

    • 2 boxes of Ghiradelli brownie mix
    • 1/2 c. water
    • 1 c. vegetable oil
    • 2 eggs
    • 24 York Peppermint Patties
    • Sprinkles, optional
    • Course sea salt, optional

    Directions:

    1. Preheat oven to 350F.
    2. Line a 9×13 OXO good grips nonstick cake pan with enough parchment paper overhanging that you can grab hold of the parchment paper and lift the brownies out after they’ve cooled.
    3. In a bowl, mix brownie mix through eggs together.
    4. Pour batter into a parchment lined baking pan.
    5. Bake for 32 minutes; then remove from oven and top with peppermint patties; then place back in the oven for 8 more minutes to finish cooking and melt the patties.
    6. Remove brownies from the oven and gently smear the melted patties to frost the brownies.
    7. Top with sprinkles and sprinkle with sea salt (optional).
    8. Allow to cool completely. Once cooled grab the parchment paper and lift brownies out of pan for easy cutting.

    Peppermint Pattie Brownies:

  • Risotto Alla Vodka

    Recipe adapted from Caro Chambers.

    Ingredients:

    • 1/4 c. olive oil
    • 4 shallots, thinly sliced
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper flakes
    • 6 oz. tomato paste
    • 1/3 c. vodka
    • 2 c. half and half (can use fat free)
    • 5 c. chicken or vegetable broth
    • 2 c. Arborio rice
    • Salt, to taste
    • 1/2 c. grated Parmesan cheese
    • 1/3 c. basil, chiffonade

    Directions:

    1. Preheat oven to 350F.
    2. In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
    3. Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
    4. Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
    5. After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
    6. Serve topped with basil.

    Risotto Alla Vodka:

  • Baked Salmon with Creamy Dill Caper Sauce

    Recipe adapted from Keto Cooking with Christian.

    Ingredients:

    • 4 portions fresh salmon 
    • 1 TBSP fresh dill chopped
    • Olive oil
    • Salt and Pepper to taste

    Sauce:

    • 1/3 c. sour cream
    • 2 TBSP mayonnaise
    • 1 TBSP fresh dill, chopped
    • 1 TBSP capers, chopped
    • 1 tsp. Dijon mustard
    • Zest and juice and of 1/2 lemon
    • Salt and pepper to taste

    Directions:

    • Sauce: Whisk all the sauce ingredients in a bowl and allow to sit at room temperature while you make the salmon.
    • Salmon: Preheat oven to 400F. Place the salmon on a baking sheet lined with aluminum foil. Brush each piece with olive oil.  Sprinkle salt, pepper, and dill over the tops. Bake for 10 minutes. Increase the temperature to 450F and bake for another 5-8 minutes.
    • Serve with a healthy dollop of the sauce over the top of the salmon, and garnish with some dill and capers.

    Baked Salmon with Creamy Dill Caper Sauce:

  • Instant Pot Mexican Rice

    Recipe adapted from Tastes Better from Scratch.

    Ingredients:

    • 1 1/2 c. long grain white rice, rinsed
    • 1/4 c. vegetable oil
    • 1 tsp. garlic, minced
    • 1 onion, finely diced
    • 1/4 c. tomato sauce
    • 2 tsp. granulated tomato bouillon
    • 1/4 tsp. salt
    • 1 carrot, diced
    • 1 1/2 c. water
    • 1/3 c. frozen peas, optional
    • Juice of 1 lime

    Directions:

    1. Rinse the rice until the water runs clear. Drain well.
    2. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
    3. Add rice and saute, stirring often, until lightly golden, about 5 minutes.
    4. Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
    5. Add water and stir well, making sure the bullion is dissolved.
    6. Turn Instant Pot off. Secure lid and turn valve to sealed position.
    7. Turn on to Manual or High Pressure, and cook for 4 minutes.
    8. When timer beeps, allow pressure to naturally release for 10 minutes.
    9. Remove lid and add peas, if using, and lime juice. Gently fluff the rice with a fork (don’t stir it).
    10. Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

    Instant Pot Mexican Rice:

  • Simple Skillet Pasta

    Ingredients:

    • 3 TBSP olive oil
    • 4 garlic cloves, minced
    • 1/2 – 1 tsp. crushed red pepper, to taste
    • 1 tsp. oregano or Italian seasoning
    • 1 (28-oz.) can crushed tomatoes
    • 1/2 tsp. salt
    • 1/4 tsp. sugar, add more to taste
    • 3 1/2 c. water
    • 16 oz. penne
    • 1/4 c. chopped fresh basil
    • Burrata
    • Grated Parmesan or Pecorino Romano cheese

    Directions:

    1. Heat a saute pan over medium heat. Add garlic and saute until fragrant but not brown, about 2 minutes; then add the crushed red pepper and oregano or Italian seasoning. Stir in tomatoes, salt, and sugar. Bring to gentle simmer and cook, stirring occasionally, for 10 minutes.
    2. Stir in water and penne, increase heat to medium-high, and bring to vigorous simmer. Reduce heat to medium, cover, and cook, stirring often, until pasta is nearly al dente, about 8 minutes. Uncover and continue to cook, tossing gently, until pasta is al dente and sauce is thickened, 4 to 7 minutes; if sauce becomes too thick, add extra water as needed. Off heat, stir in basil and season with salt and pepper to taste and top with burrata.
    3. Top individual portions with Parmesan or Pecorino Romano cheese.

    Simple Skillet Pasta:

  • Creamy Chicken Tortilla Soup

    Recipe adapted from Sammy Montogoms.

    Ingredients:

    • 3 TBSP olive oil
    • 2 carrots, roughly chopped
    • 1 red bell pepper, roughly chopped
    • 1 onion, roughly chopped
    • 4 garlic cloves, peeled and whole
    • 2 TBSP tomato paste
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. garlic powder
    • 3/4 tsp. oregano
    • 2 1/4 tsp. cumin
    • 3 tsp. smoked paprika
    • 2 tsp. chipotle chili powder
    • 7 1/2 c. chicken broth
    • 1 c. tomato sauce
    • 1 can of corn, drained and rinsed or 2 c. fresh or frozen, divided
    • 1/2 c. heavy cream
    • 1 rotisserie chicken, shredded
    • 1 lime, juiced
    • Serve topped with cheese, green onion, cilantro, avocado, jalapenos, sour cream, and/or tortilla chips

    Directions:

    1. Begin by roughly chopping the carrots, red pepper, and onion.
    2. To a large pot, add the olive oil and set to medium heat. Add chopped carrots, red pepper, and onion and cook for 7-10 minutes, stirring often.
    3. Reduce heat to low and add the whole garlic cloves. Sauté for an additional 2 minutes and then add the tomato paste. Cook until the tomato paste becomes a darker red color, about 3 minutes.
    4. Add the salt through tomato sauce and 1/2 of the corn. Bring to a light boil and let simmer for 10-15 minutes, or until the veggies become soft.
    5. Once the veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth.
    6. Add the heavy cream, and taste to see if it needs any additional seasonings.
    7. Shred the chicken and then add the shredded chicken, the remaining corn, and fresh lime juice to the soup and stir one last time.
    8. Top soup with desired toppings.

    Creamy Tortilla Soup: