1/2 cup mayo
2 tsp dijon mustard
2 tsp worcestershire
2 garlic cloves
3 tbsp lemon juice
1/2 tsp salt
1/2 tsp pepper
1/2 cup extra light tasting olive oil
1/2 cup grated parmesan
Add mayo, dijon, worcestershire, garlic, lemon juice, salt, and pepper to a food processor and blend until smooth. With food processor running, slowly drizzle in olive oil. Add parmesan and give it a few pulses. Transfer to a jar and refrigerate until ready to use.
1/2 cup peanut butter
1/4 cup soy sauce
2 Tbsp honey
2 cloves garlic
1/2 tsp cayenne pepper
1/4 tsp ground ginger
1/3 cup hot water
Whisk everything together. Makes a couple cups.
4 salmon fillets (~1/2 lb-1 lb)
1 Tbsp soy sauce or coconut aminos
1 1/2 tsp sesame oil
1/4 tsp salt
1/4 tsp pepper
1 Tbsp honey
1 tsp sesame seeds
1. Place salmon fillets into a shallow dish. Whisk soy sauce, oil, salt, and pepper in a small bowl.
2. Pour the sauce mixture over the salmon fillets and gently rub all over, flipping the salmon a few times to coat. Marinate in the refrigerator for 15 minutes.
3. Place fillets into preheated air fryer, skin side down, and cook at 400 for 8 minutes.
4. Open the air fryer and brush fillets with honey and sprinkle with sesame seeds. Cook for 2 more minutes.
To reheat, place in preheated air fryer at 350 for 5 minutes.
2 lbs lean ground beef
1 yellow onion, chopped
4 cloves garlic, minced
2 tbsp worcestershire sauce
15oz can peas
15oz can whole kernel corn
2 cans cream of mushroom soup
2-3 cups shredded cheddar cheese
2 lb bag frozen tater tots
Salt & pepper to taste
Preheat oven to 375.
Lightly grease a 9x13 baking dish with cooking spray. Set aside.
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
Add the onions to the skillet and cook until translucent, about 4 to 5 minutes.
Add the garlic and cook for 1 minute.
Stir in worcestershire and season with salt and pepper.
Transfer ground beef mixture to the baking dish and spread evenly.
Top with cream of mushroom soup and spread evenly.
Add peas and corn, followed by the cheese.
Top with tater tots.
Bake for 40 minutes or until tater tots are golden brown and cheese is melted.
1 pint cherry tomatoes, cut lengthwise
Salt and pepper
2 Tbsp extra virgin olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon rice wine vinegar
1 package baby arugula
In a small bowl combine tomatoes and a big pinch of salt. Toss to coat well. Add olive oil, lemon zest and juice, vinegar, and pepper. Toss to combine. Let stand for 10 minutes, stirring occasionally, until tomatoes begin to macerate and release their juice.
Place arugula in a large bowl. Spoon out the tomatoes from the dressing and add to the greens, lightly tossing. Add dressing by the spoonful to taste, until the arugula is lightly dressed. Add more salt and pepper if desired.
This is my favorite simple, fresh salad ever!
{From Rachel Ray}
2 Tbsp oil
2 yellow onions, chopped
2 red peppers, chopped
4-6 garlic cloves, minced
1 Tbsp cumin
1/4 cup chili powder
2 lbs lean ground beef
1.5 tsp salt
1/2 tsp sugar (optional)
1 (28 oz) can diced tomatoes
1 (28 oz) can tomato sauce
2 cans beans, rinsed (light red kidney, dark red kidney, pinto beans)
4 oz can mild green chiles
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic, 2 Tbsp chili powder, and 1/2 Tbsp cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Transfer veggies to slow cooker.
Add the ground beef to the hot pan, plus remaining 2 Tbsp chili powder, 1/2 Tbsp cumin, and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
Transfer beef to the slow cooker, add the diced tomatoes and their juices, tomato sauce, beans, and sugar, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.
Stir in the green chiles and serve topped with your favorite toppings, like cheese, greek yogurt, and fritos.
Serves 6-8.
