Killer Chicken Thigh Marinade

There are different ways to cook chicken thighs, but I’ve got to tell you, this is one of my favorite recipes because of its simplicity and the killer chicken thigh marinade it uses. This marinade has amazing Asian flavors, but also makes use of Worcestershire sauce and maple syrup that add sweetness and additional flavors and balance.

Servings: 8 people

Ingredients

• 8 bone-in skin-on chicken thighs (about 4 lbs)
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 4 Tbsp low sodium soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey or maple syrup
• 6 cloves of garlic minced
• ½ tsp freshly ground black pepper
• 2 tsp kosher salt plus more to taste

Instructions

1. Mix all ingredients for the marinade together in a large bowl or a plastic zip-lock bag. Add the chicken and make sure that every piece is covered evenly. Marinate in a fridge for at least 30 minutes to 2 hours or, better yet, overnight.
2. Preheat oven to 450 degrees F.
3. Place the chicken and all of the marinade in a baking dish. Bake uncovered at 450 degrees F for 25-30 minutes with the skin side up, until the internal temperature reaches 165°F. To make sure the chicken tops are nicely browned and do not dry out, baste the chicken thighs in the juices and marinade about 15-20 minutes into baking.
4. To get a nicely browned, crisped up skin, turn on the broiler for 2-3 minutes when the thighs are almost done cooking. Monitor broiling very closely as the tops may burn if broiled for too long.

Mulled Cherry Bomb Pie

This pie has become my secret weapon. I make it whenever I’m in need of something really pretty, but equally delicious. Basically, a dessert that’s completely brag worthy. This is easier than you might think, and if you fear making a homemade pie crust, don’t fear mine, it’s as simple and no-fail as they get.

Servings: 6 people

Ingredients

• 1 cup red wine
• ½ cup brown sugar
• 2 teaspoons vanilla extract
• 3 pounds fresh or frozen cherries, pitted
• 3 tablespoons corn starch
• 2 pie crust rounds, homemade or store-bought

Instructions

1. In a medium saucepan, bring the wine, brown sugar, and vanilla extract to a boil. Boil 3-4 minutes or until the sugar has dissolved. Add the cherries and simmer until the cherries soften slightly, about 5 minutes.
2. In a small bowl, whisk the cornstarch with cold water until completely smooth. Pour the cornstarch mixture into the cherries, stirring until combined. Reduce the heat and simmer 1-2 minutes, until the sauce has lightly thickened around the cherries. Remove from the heat and let cool completely before filling your pie.
3. Grease an 8-inch pie plate. Roll out 1 disk of dough onto a lightly floured surface to a 12-inch round. Carefully transfer the crust to the prepared pie plate. Lift up the edges and allow the dough to sink down into the bottom of the dish. Trim edges to even out crust if needed, then prick the bottom of the dough with a fork a few times. Now grab the remaining disk of dough and roll it out onto a lightly floured surface to a 12-inch round. Transfer to a parchment-lined baking sheet. Set aside.
4. Grab your cooled cherry pie filling. Spoon the mixture into the prepared pie crust. Make sure to scrape in all the good juices out of the pan. Grab the reserved pie round and place overtop of the cherries. Push the edges of the top crust into the pie plate and then crimp the edges of the bottom crust together with the top crust to seal the pie
5. Brush the top crust with the beaten egg and sprinkle with coarse sugar. Using a sharp knife, slice four holes in the top of the crust for air pockets. Cover and chill pie until crust is firm, at least 1 hour.
6. Preheat oven to 425 degrees F. Place the pie on a baking sheet and bake until crust is golden, about 30 minutes. Reduce oven temperature to 350 degrees F. and bake until juices are bubbling and crust is deep golden brown, about 50–60 minutes longer - if the crust is getting too brown, tent with foil. Transfer to a wire rack and let cool before slicing.
7. Serve the pie warm or cool with a big scoop of ice cream!

Easy Vegetable Spring Rolls Bowls with Easy Dipping Sauce

These crispy easy vegetable spring rolls can be made with very little effort and they don’t even compare to any that you can get in a restaurant or from a takeout place. These are the real deal. Crispy, pastry that shatters when you bite into it, veggie filling, spiked with Chinese 5 spice, all dipped in an easy sweet and sour style sauce.

Servings: 12 Spring Rolls

Ingredients

For the Spring Rolls

• 2 Tablespoons sesame oil
• 1 thumb size piece of ginger minced
• 2 cloves garlic minced
• 2 small bags mixed stir fry vegetables
• 1/2 cup chopped cilantro
• 1 Tablespoon Chinese 5 Spice
• 1 teaspoon chilli flakes
• 12 spring roll wrappers or use phyllo
• 1 egg beaten (for sealing the pastry)

For the Dip

• 1 Tablespoon sweet soy sauce Kecap Manis
• 1 Tablespoon soy sauce
• 1 Tablespoon Sriracha
• 1 Tablespoon water optional

To Serve

• Brown rice or noddles
• Chopped peanuts
• Chopped cilantro

Instructions

1. In a non stick frying pan heat the sesame oil over a medium heat. Once the oil is hot add the ginger and garlic. Sweat for 2 minutes and add the stir fry veggies and the Chinese 5 Spice. Heat until the veggies are soft and cooked through.
2. Once the veggies are cooked through leave to cool slightly.
3. Work with the spring roll wrappers one at a time. Leave the remaining wrappers in some damp paper towel as well.
4. Lay the wrapper out in front of you in a diamond shape. About 3 inches from the corner of the wrapper, place 2-3 tablespoons of the cooled filling. Brush the edge of the wrapper with beaten egg wash. Fold the corner over the filling keeping the wrapper tight.
5. Fold in the sides of the wrapper, so that it now looks like an envelope. Brush the top corner with the egg wash and roll all the way up making a tight spring roll.

To bake the spring rolls: Pre heat the oven to 350 f or 170 c. Brush the egg rolls with some olive oil and bake in the oven for about 20 minutes. Until the pastry wrappers are golden and crispy and the filling is hot.

To fry the spring rolls: Fill a deep sauce pan 1/2 full with oil. Heat the oil to 190c.

1. Fry the rolls until they are deep golden and the filling is hot.
2. Serve them with rice or noodles.
3. To Make the dipping sauce, place all the ingredients in a bowl and whisk

One Pan Thai Coconut Yellow Curry Chicken and Rice

Incredibly flavorful yellow curry chicken and rice made in one pot with plenty of veggies and delicious flavors from coconut milk, ginger, garlic and turmeric! Great for meal prep!

Servings: 4 people

Ingredients

• 1 tablespoon coconut oil, plus more if necessary
• 2 cloves garlic, minced
• 1 pound boneless skinless chicken thighs
• Freshly ground salt and pepper
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1 bunch green onions, chopped
• 1 red bell pepper, julienned
• 8 oz green beans, ends trimmed and cut into roughly 2 inch long pieces
• 2 medium carrots, sliced
• 1 (15 ounce) can lite coconut milk
• 1 tablespoon medium yellow curry powder (or 2 tablespoons yellow curry paste)
• 1 teaspoon ground turmeric
• 1 lime, juiced
• ½ teaspoon salt
• 1 cup white basmati rice (nice and fluffy)

To garnish:

• Fresh cilantro
• Diced green onion

Instructions

1. Place a large deep 10 inch skillet over medium high heat. (If you do not have a skillet a large pot will also work very well!) Add in coconut oil and garlic. Once hot, add in chicken and season generously with freshly ground salt and pepper. Cook until browned 4-5 minutes, then flip and and cook an additional 4-5 minutes. Remove from pan and transfer to a plate.
2. In the same skillet (it should be greased enough already for sauteing), add garlic, ginger, chopped green onion, red bell pepper, green beans and carrots. Saute over medium heat for 3-4 minutes to absorb pan flavors.
3. Next add in coconut milk, yellow curry powder, turmeric, lime juice and salt; stir well to combine. Bring to a simmer, then fold in the rice, making sure it is evenly distributed. Add browned chicken on top. Reduce heat to low, cover the skillet immediately and cook for 20 minutes. After 20 minutes, most of the liquid should be absorbed and rice should be cooked. Serve immediately. Garnish with cilantro and green onion.

To meal prep:

1. Place rice in a meal prep containers and top with 1 chicken thigh.
2. Garnish with cilantro and green onions.

Sweet Potato Gnocchi with Balsamic-Sage Brown Butter

Comfort food preferences are as personal as it gets and my ultimate comfort food is gnocchi. For me, comfort not only comes in those pillows of soft baked potato but in the making of the dish as well, the mixing, rolling, cutting, and shaping, which is a choreography that's intrinsically cathartic.


Ingredients

• 1 1/2 pounds sweet potatoes (yams) halved lengthwise
• 1/2 pound Russet potatoes halved lengthwise
• 1 tablespoon olive oil
• 2 teaspoons kosher salt plus more to taste
• Freshly ground black pepper as needed, plus more for garnish
• 1/4 cup finely grated Parmigiano Reggiano cheese plus more for garnsish
• 1 large egg lightly beaten
• 3 tablespoons honey
• 1 1/2 to 2 1/2 cups all purpose or white whole wheat flour
• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 medium shallots quartered and thinly sliced
• 3 tablespoons balsamic vinegar

Instructions

For the gnocchi:

1. Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes.
2. Set aside until cool enough to handle. Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and the 2 teaspoons of salt. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You've added enough flour when you touch the back of the dough and it is damp but not sticking to your hand.
3. Turn dough out onto floured surface and shape into a square. Use a bench scraper to divide the dough into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. (However, don't add too much additional flour, as too much will make for heavy gnocchi.) Cut each rope into 1/2 -inch pieces. Stop here or, as desired, using your thumb, roll each piece down over the tines of a fork to indent.
4. Bring a large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until they float then cook and additional 30 (if fresh) to 60 seconds (if frozen). Using a slotted spoon, transfer gnocchi to a clean rimmed baking sheet. Reserve 2/3 cups of pasta cooking water and drain the rest.

For the sauce:

1. Meanwhile, in a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids to begin to brown and the butter to become fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
2. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (otherwise it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved Parmigiano-Reggiano.

Vegan Matcha Coconut Tarts

I especially love the combo of slightly bitter matcha and creamy coconut so I rolled up my sleeves and cooked up a tray of small matcha coconut tarts. They are a perfect summer dessert.

serves: 2 small tarts

Ingredients

Gluten-free pastry

• ½ cup buckwheat flour
• ½ cup (gluten-free if required) oats or oat flour (packed ½ cup)
• ¼ cup / 4 tbsp desiccated coconut
• a good pinch of fine salt
• 4 tsp tapioca starch or cornstarch
• 2 tbsp raw cacao powder
• 3 tbsp / 45 ml melted coconut oil
• 3 tbsp / 45 ml maple syrup

Matcha Coconut Filling

• ½ cup / 75 g raw cashews, soaked
• 240 ml / 1 cup coconut cream (separated from a tin of full fat coconut milk)
• 2 tsp matcha powder (I used cooking grade)
• ¼ cup / 4 tbsp maple syrup, more to taste
• 1½ tsp agar flakes OR ½ tsp agar powder

Instructions

Pastry

1. Grind oats and desiccated coconut to a powder in a coffee grinder or a food processor.
2. Pre-heat the oven to 175° C / 345° F.
3. Place ground coconut and oats in a large bowl with buckwheat flour, salt, tapioca starch and cacao. Stir well until evenly mixed.
4. Add melted coconut oil and rub it into dry ingredients with your fingers. Then add maple syrup. If the mixture is still too dry add a touch more oil and maple syrup until the dough comes together easily. Set aside for 10 minutes.
5. Grease the ramekins with a little bit of coconut oil and line the bottoms with circles of baking paper so that it’s easy to take the tarts out after baking.
6. Divide the dough into 2 portions and press it into the base and sides of each ramekin. Press it well so that there are no gaps and the dough is bound tightly together.
7. Bake on the middle shelf for about 16 minutes. 
8. Cool after baking and before filling.

Filling

1. Place drained cashews, coconut cream, matcha and maple syrup in a blender.
2. Place agar flakes in a small pot with ¼ cup (4 tbsp water) and bring to a gentle boil. Simmer, stirring frequently, for about 15 minutes until agar has ALMOST dissolved (I find that the flakes never dissolve completely no matter how long I stir). Cool it down a little so that it isn’t added to the rest of the ingredients piping hot.
3. Add warm agar mixture to the blender and process until smooth, scraping the walls of the blender from time to time. Once smooth, divide the mixture between two pastry cases. Set aside to set – it should set in about 30 minutes.

Seared Lemon Garlic Butter Scallops

Have Crispy Lemon Garlic Butter Scallops on your table in less than 10 minutes, coated in a deliciously silky lemon garlic butter sauce! Cheaper than going out to a restaurant and just as good as chef made scallops! They are the ultimate treat!

Servings: 4 people

Ingredients

• 2 Tablespoons olive oil
• 1 1/4 pounds (600 grams) scallops
• 3 tablespoons unsalted butter, divided
• 4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
• Salt and fresh ground black pepper to taste
• 1/4 cup dry white wine or broth
• 2 tablespoons lemon juice

Instructions

1. If scallops are frozen, thaw in cold water. Remove the side muscle from the scallops if attached. Thoroughly pat dry with paper towels.
2. Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).
3. Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.
4. Melt 2 tablespoons of butter in the same pan, scraping up any browned bits left over from the scallops. Add in the garlic and cook until fragrant (1 minute).
5. Pour in wine (or broth) and bring to a simmer for 2 minutes or until wine reduces by about half. Stir in the remaining tablespoon of butter and lemon juice.
6. Remove pan (skillet) from the heat; add the scallops back into the pan to warm through slightly and garnish with parsley.
7. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).

Greek Spinach and Feta Pie (Spanakopita)

Traditionally, this dish is referred to as Spanakopita, but since I can't even begin to pronounce that word I will tell you that it's basically just a mix of a lot of spinach, some eggs, herbs, and a generous amount of feta cheese.

Ingredients

• 16 ounces frozen spinach, thawed and squeezed dry
• 3 large eggs
• 10 ounces feta cheese, crumbled
• 1/4 cup grated parmesan cheese
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh oregano, chopped
• zest of 1 lemon
• 1 clove garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• 1 pinch kosher salt and black pepper
• 12-18 sheets frozen phyllo dough, thawed
• 4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. 
2. In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper 
3. Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.
4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach. 
5. Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough. 
6. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.

Breakfast Enchiladas

Breakfast Enchiladas

You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made and I am so excited to share it with you.

Ingredients

• 1 lb bulk breakfast sausage
• 1 medium red pepper, chopped
• 1 small onion, chopped
• ½ cups Chopped Green Onions
• 2-½ cups Shredded Cheddar Cheese, Divided
• 10 whole Flour Tortillas
• 2 cups Half-and-half
• 6 whole Eggs
• 1 Tablespoon Flour
• Salsa and Sour Cream, To Serve

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl.
2. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish.
3. Repeat until all the tortillas are squeezed into the pan.
4. Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
5. In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
6. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
7. Serve with salsa and sour cream.

Watermelon Salad with Feta and Mint Recipe

Watermelon Salad with Feta and Mint Recipe

Serves: 6-8

The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.

To experiment further, try adding a handful of pitted kalamata olives to the salad!

Ingredients

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 1/2 cup fresh parsley leaves, chopped

Instructions

1. Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10-15 minutes.
2. Gently combine all ingredients into a large serving bowl.
3. Serve immediately. Salad will get soggy if kept overnight.

Honey Dijon Garlic Chicken Breasts

 Honey Dijon Garlic Chicken Breasts

Honey Dijon Garlic Chicken Breasts – boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

Serves 4

Ingredients

• 4 large boneless skinless chicken breasts, about 6 ounces each
• 3 tbsp butter
• 6 cloves minced garlic
• pinch salt and pepper
• ⅓ cup honey
• 2 tbsp whole grain Dijon mustard

Instructions

1. Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily.
2. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
3. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
4. Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
5. Allow the chicken to rest for 5 minutes before serving.

Roasted Asparagus with Garlic and Parmesan

Roasted Asparagus with Garlic and Parmesan

Roasted Asparagus with Garlic & Parmesan is a quick and delicious vegetable recipe. You can't go wrong with fresh asparagus, garlic and parmesan!

Prep time 5 mins
Cook time 15 mins
Total time 20 mins
Serves 4

Ingredients

• 1 lb. Jersey Fresh Asparagus
• 3 Tbs. Olive
• 2 Cloves of Garlic
• ⅓ Cup of Parmesan Cheese
• Salt & Pepper to taste

Instructions

1. Preheat oven to 425°.
2. Wash asparagus thoroughly. Jersey asparagus tends to be a little sandy. To remove sand, soak in cold water for a few minutes so sand the can settle to the bottom of a large mixing bowl.
3. Use a vegetable peeler to skin outer layer of asparagus.
4. Spread out on a large baking sheet. Drizzle with olive oil. Crush garlic on top and sprinkle with parmesan cheese. Season with salt and pepper.
5. Make sure to spread all over asparagus and coat thoroughly.
6. Bake at 425° for 15-20 minutes.

Spinach Muffins

Spinach Muffins

With the help of the mashed banana and the cinnamon, you can’t even taste the spinach. You’re kids will never know. They will simply be a Green Muffin to them. And isn’t that just all the more enticing to a child?

Serves: 16 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp salt
• ¼ cup canola oil
• ¾ cup milk
• 1 (6 ounce) bag fresh baby spinach
• ½ cup mashed banana (from about 1 to 2 bananas)
• 2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.

Baked Cheesy Ranch Potatoes

Baked Cheesy Ranch Potatoes

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serving: 6 Servings

Sometimes the best recipes are the simplest. These baked ranch potatoes have just 4 ingredients and they're perfect for dinner; whether it's for the family or a party!

Ingredients

• 3 lbs baby red potatoes, unpeeled
• ½ cup buttermilk ranch or yogurt ranch dressing
• Garlic salt, to taste
• 1 to 1½ cups finely shredded Mexican cheese blend

Instructions

1. Cut potatoes into 1″ to 1½″ pieces. Fill a 5 Qt pot half full with salted warm water (about 7 cups water and 1 tsp salt).
2. Add potatoes and bring to a boil then cook at a low boil for 8-12 min depending on size of potatoes (they should be nearly done and should be fairly easy to pierce with a fork) Drain well.
3. Drizzle ½ cup ranch dressing directly into the pot with drained potatoes and gently toss - just enough to coat evenly.
4. Transfer potatoes into greased casserole dish. Sprinkle potatoes with garlic salt to taste.
5. Bake uncovered at 400˚F for 20-25 minutes. Remove casserole from oven and set oven to broil.
6. Sprinkle the top with 1 cup Mexican cheese blend, return to oven and broil for 2-3 min or until cheese is melted.
7. It's perfectly ok to add more garlic salt at the end if you under-seasoned it the first time (speaking from experience).

Grilled Corn Fritters

Grilled Corn Fritters

Yields 6

Ingredients

• 1/3 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt, or more to taste
• 1/2 teaspoon ground black pepper
• Handful of parsley, finely chopped
• 1/3 cup milk
• 2 cups grilled corn (or if you don't want to grill yours, you can use regular corn kernels)
• Vegetable oil

Instructions

1. In a large bowl whisk together cornmeal, flour, baking powder, salt, pepper, and parsley. Add milk and mix together with a wooden spoon until thick and thoroughly mixed through.
2. Add the grilled corn and mix well with the flour mixture until all the kernels are well-coated.
3. Heat up a skillet over medium high heat and add some vegetable oil to the pan.
4. Using a 1/3 cup measuring cup, scoop corn mixture out and place into the skillet, gently pressing the mound down so it's flattened. Cook for 5 minutes on one side, or until it's browned, flip, and cook another 5 minutes, or until it's browned.
5. Remove and repeat for all the other corn fritters.
6. Serve immediately.

Notes

These grilled corn fritters are best eaten the day of but can be kept in the refrigerator for one day. Any longer then it's not as good so eat them up!

Baked Parmesan Zucchini

Baked Parmesan Zucchini

Crisp, tender zucchini sticks oven-roasted to absolute perfection. It's healthy, nutritious and completely addictive!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings

Ingredients

• 4 zucchini, quartered lengthwise
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoon chopped fresh parsley leaves

Instructions

1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.

Oven-Fried Fish

Oven-Fried Fish

You'll find this Oven-Fried Fish recipe surprisingly tasty and crunchy. It's a delicious preparation that will please the fish lovers in your family and it's ready in 30 minutes.

Ingredients

• 2 tablespoons butter or margarine, melted
• 2 large eggs, beaten
• 2 tablespoons milk or water
• 1/2 cup Yellow Corn Meal
• 1/2 cup all-purpose flour
• 1 1/4 teaspoons paprika
• 3/4 teaspoon garlic powder
• 2 lbs. fresh or frozen (thawed) white fish fillets

Instructions

1. Preheat oven to 400° F. Coat 13 x 9-inch baking dish with butter.
2. Combine eggs and milk in medium bowl.
3. Combine corn meal, flour, paprika and garlic powder in medium bowl.
4. Dip fish fillets into egg mixture, coating both sides, then into corn meal mixture. Place skin-side down in baking dish.
5. Bake for 20 to 25 minutes or until fish flakes easily when tested with a fork.
6. Season with salt and ground black pepper to taste.

Sunflower Seed, Kale and Cherry Salad with Savory Granola

Sunflower Seed, Kale and Cherry Salad with Savory Granola

Ingredients

• 1 bunch kale, leaves roughly torn
• 1 zucchini + summer squash, quartered
• olive oil, for drizzling
• kosher salt + pepper
• 4 ears fresh or grilled corn, kernels removed from the cob
• 1 1/2 cup fresh cherries, pitted + halved
• 1 (14 ounce) can white or black beans, drained
• 1 cup microgreens

Sunflower Seed Vinaigrette

• 1/3 cup shelled, toasted sunflower seeds
• 1/3 cup olive oil
• 1/4 cup grated parmesan
• 2 tablespoons fresh lemon juice
• 1/4 cup fresh basil, chopped
• kosher salt + pepper
• crushed red pepper flakes, to taste

Savory Granola

• 1 cup old fashioned oats
• 1 cup unsweetened coconut flakes
• 1/2 cup raw, shelled sunflower seeds
• 1/4 cup olive oil
• 1 tablespoon honey
• 2 teaspoons low sodium soy sauce
• pepper, to taste

Instructions

1. Add the kale to a large bowl salad bowl with a tablespoon or two of olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes or until the kale begins to break down and soften a bit.
2. Heat a grill or grill pan to high heat.
3. Place the zucchini in another bowl and drizzle with olive oil, salt and pepper. Toss to combine. Grill the zucchini until light char marks appear, about 3-5 minutes per sides. Remove from the grill.
4. Add the grilled zucchini, corn, fresh cherries and beans to the bowl with the kale. Gently toss to combine. 
5. Sprinkle on the microgreens and savory granola (see recipe below). Serve the salad alongside the sunflower seed vinaigrette (recipe below).

Sunflower Seed Vinaigrette

1. Add the sunflower seeds, olive oil and lemon juice to a high powered blender or food processor. Process until completely smooth. If needed, add water to thin the vinaigrette. 
2. Stir in the chopped basil, salt and pepper. 
3. Add a pinch of crushed red pepper flakes to your taste. 
4. Vinaigrette can be made a few days in advance and kept in the fridge.

Savory Granola

1. Preheat the oven the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the oats, coconut and sunflower seeds to the baking sheet
2. In a small bowl, stir together the olive oil, honey, soy sauce, and pepper. Pour over the oats mixture and use your hands to toss everything together until combined.
3. Spread granola in a single layer. 
4. Bake for 10 minutes, stir and toss, and then bake for another 10 to 15 minutes or until oats are toasted. Remove from oven and let cool completely. 
5. The granola will keep in a glass jar for up to 1 week. Serve sprinkled over the salad.

Lemon Gooey Butter Cookies

Lemon Gooey Butter Cookies

Yield: Makes about 2½ dozen cookies.

Deliciousness made with all-natural flavoring—triple lemon! Melt-in-your-mouth Lemon Gooey Butter Cookies at their finest and from scratch. What could be better? Our recipe was reverse engineered from standard recipes for Gooey Butter Cookies calling for boxed yellow cake mix. The result is simply a sublime buttery, light and tender-crumbed cookie sweetened just right and full of lemon flavor including an enchanting tang from cream cheese. You just can’t have one! Included is a scrumptious and irresistible gluten free variation. Everyone loves these classic cookies.

Ingredients

• 2¼ cups (270 grams) organic all-purpose flour, such as King Arthur Flour®
• 2 teaspoons (about 8 grams) baking powder
• 1 (8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened
• ½ cup (1 stick/113 grams) unsalted butter, softened
• 1½ cups (300 grams) granulated sugar
• 1½ tablespoons (22.5 ml) freshly squeezed lemon juice
• 1 teaspoon (5 ml) pure vanilla extract
• 1/8 teaspoon (a few drops) lemon oil, Omit for gluten-free variation.
• 1/8 teaspoon natural yellow gel based food coloring
• 1 teaspoon (5 grams) kosher salt, or ¾ teaspoon regular table salt
• 1 large egg plus 1 large egg yolk (mine weighed 71 grams w/o shells)
• 1 cup (120 grams) confectioners’ sugar, sifted, for rolling & dusting cookies

Instructions

1. In a medium bowl, whisk together flour and baking powder until well blended. Set aside.
2. Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth.
3. Beat in sugar, lemon zest and juice, vanilla, lemon oil, food coloring and salt; mix until well combined, light and fluffy, scraping the bowl with a rubber spatula when necessary. Add egg and egg yolk and beat in well until creamy and light, about 1 to 2 minutes on medium speed.
4. On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate at least 2 hours or overnight.
5. Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
6. Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
7. Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
8. Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes. Do not overbake. The cookies will still be soft in the centers. If they start to brown around the edges, they have baked too long. The underside of the cookies should be only very lightly browned.
9. Transfer to wire rack and allow cookies to cool completely on baking sheet. Once completely cooled, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to an airtight container. Repeat with remaining dough on prepared cookie sheets.
10. If desired, chill the cookies in the refrigerator in an airtight container. Before serving, dust cookies with additional confectioners’ sugar. Serve cookies chilled or at room temperature.

Notes

• Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
• Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.
• These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.
• Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.

Watermelon Popsicles

Watermelon Popsicles

Servings: 10 Popsicles

Ingredients

• 2 cups blended watermelon (about 1/4 of a large watermelon)
• 1 Fresh Young Thai coconut
• Juice of 1 lime
• 3 Kiwis

Instructions

1. Pour the blended watermelon about 2/3 of the way into the mold.
2. Secure the lid to the mold and insert the popsicle sticks. Freeze for 3-4 hours.
3. Blend the water and the meat of the Young Thai coconut together until completely smooth. 
4. Remove the lid from the mold and fill half of the remaining space in the mold with the coconut mixture.
5. Place back in the freezer for 2-4 hours. (If you are using a mold with a lid, you need not bother to put the lid back on as it will be tricky to get all of the sticks back through their respective holes. By this time the sticks are frozen in place so the lid is not necessary).
6. Peel and blend the kiwis with the lime juice. Fill the last remaining space in the mold with this blend and place back into the freezer until the pops are completely frozen (approximately another 4 hours).