Pasta Salad

Nikki H.

1 box of tricolor fusilli

Red bell pepper

Baby cucumbers

Olives

Baby spinach

Little mozzarella balls

Carrots

Artichoke hearts

Sundried tomatoes

Newman's Own Family Italian dressing

No-Bake Cheesecake

Oma J. 

Cheesecake Recipe Found HERE, Blueberry Sauce FOUND HERE 

Ingredients for the Crust:

• 1 3/4 cups graham cracker crumbs, from 14 whole crackers
• 1 Tbsp granulated sugar
• 8 Tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, 2, 8-oz blocks, room temperature
• 2/3 cup granulated sugar
• 2 Tbsp sour cream
• 2 Tbsp lemon juice, freshly squeezed
• 1 cup heavy whipping cream
• 1 recipe blueberry Topping (below), to serve

Instructions

Blueberry Topping:

• In a small saucepan, bring 1 1/2 cups of blueberries, sugar, and lemon juice to a simmer over medium heat. Cook, stirring often, until the blueberries breakdown and the sauce is syrupy, about 8 minutes.
• In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup blueberries. Cook, stirring constantly until thickened, about 2 minutes. Remove from heat, and let cool to room temperature, about 30 minutes.


• Spoon over the cooled cheesecake before slicing.

How to Make No-Bake Cheesecake

• In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
• In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
• Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
• Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
• Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.


• Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.

TO FREEZE 

To Freeze, wrap the cheesecake in several layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight.

Tropikale Smoothie

 Yellowbrick 

1 whole banana
1/2 cup pineapple
3/4 cup mango
12 oz milk
2 stems of kale 

Use frozen fruit for a quick cold drink. Blend and enjoy! 

Mango Jicama Slaw

Inspired by Trader Joe's and recipe here

1/2 cup ripe-firm mango, thinly sliced or julienned 

1 cup julienned jicama 

1 cup shredded green cabbage 

1/8 cup fresh cilantro, chopped 

LIME MANGO VINAIGRETTE 

1/4 cup mango chunks 

2 Tablespoons olive oil 

2 Tablespoons rice vinegar 

2 Tablespoons honey 

2 teaspoons lime juice 

1 clove garlic 

1/2 teaspoon crushed red pepper flakes 

1/4 teaspoon sea salt

Prep slaw ingredients and place your cabbage, jicama, mango and cilantro in a salad bowl. Toss to combine. 

Add all ingredients for the mango dressing into a blender and blend until smooth. The batch will make about 3/4 cup. Pour 1/2 cup over slaw mixture and toss to combine. Taste and add more dressing if needed. 

Store any remaining dressing in a sealed container in the fridge for up to 3 days. Leftover salad will also last 3 days in the fridge.

Kale (Quinoa) Salad

Prep a big salad to eat for several meals. Add cucumber, tomato, etc. per serving as they do not stay fresh as long prepping in advance to sit in the fridge. 

Recipe Adapted from HERE

2 cups cooked quinoa (brown/black rice, lentils, or preferred grain)

8 ounces chopped Lacinato kale (3 bunches,) stems removed 

1/2 red onion, chopped (about 3/4 cup) 

2 red bell pepper, chopped (about 3/4 cup) 

5-7 large carrots, shredded (I buy a small 10oz bag of shredded carrots)

6-8 stalks of celery 

cabbage shredded (I buy it already shredded and bagged) 

1 bunch of radishes, thinly sliced

Add protein of choice: chicken, turkey, salmon, etc.

Garlic Expressions Vinaigrette Dressing & Marinade (store bought) 

Whipped feta dip with spicy honey

Sunny A. 

Recipe Found HERE

7 ounces feta (without brine)
3.5 ounces ricotta full fat
1.5 ounces sour cream full fat
salt to taste
black pepper to taste
5 tbsp honey
1 tbsp olive oil
1 garlic clove grated or pressed
2 tbsp lemon juice
1 tsp crushed red chili flakes
chopped chives for topping (optional)
1 tsp za’atar for topping
1 tsp black & white sesame seeds for topping
pita chips for serving

naan for serving

raw veggies for serving 

Feta, ricotta, and sour cream should be at room temperature. 

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper. 

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper. 

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes. Enjoy with pita chips, naan or on a veggie platter. 

NOTES: Leftovers can be used as a spread or a dressing.

Vegan Broccoli Salad

Nikki H.  

Recipe Found HERE

Cashew Sauce

1 cup raw cashews (soaked or boiled)

½ cup unsweetened almond milk

2 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp maple syrup

½ tsp sea salt (add more to taste)

¼ tsp black pepper 

Broccoli Salad

2 lbs raw broccoli (stems removed)

1 ½ cups red grapes halved

¾ cup red onion diced

½ cup dried cherries

½ cup roasted pumpkin seeds 

Boil the cashews in water for 10 minutes. Drain any excess water and set them aside to cool. 

Add the cashews, ½ cup unsweetened almond milk, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend on high until the sauce is smooth and creamy. 

Trim the stems off the broccoli and cut the florets into bite-sized pieces. Put the broccoli into a large mixing bowl along with 1 ½ cups halved grapes, ¾ cup diced red onion, ½ cup dried cherries, ½ cup roasted pumpkin seeds, and all of the cashew sauce.

Use a large spoon to toss the salad together until everything is coated with the cashew sauce. Taste and season with additional salt and pepper if necessary. 

You can enjoy the salad immediately or put it into the fridge to chill for one hour before serving. 

 Notes: Store the leftover salad in an airtight container in the fridge for up to 2-3 days.

Blackberry, Basil, Watermelon Salad

Inspired by Bona Vita Italian Bistro in Salt Lake City, Utah

Grape Tomatoes, halved
Fresh Basil, slice in thin strips

Blackberries 

Watermelon, cubed 

Red Onion, thinly sliced (pickled red onion is also good)

Fetta Cheese, crumbled

Balsamic Glaze

Homemade Chocolate Sauce

Sunny A. 

Recipe Found HERE

½ cup unsweetened cocoa powder* 

1 cup sugar 

⅛ teaspoon kosher salt 

½ cup cold water 

1½ teaspoons vanilla 

In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat. 

Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. 

Notes 

The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving. 

This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.

High Quality Dutch Processed Cocoa Powder* 

Caputo's Italian Market in Salt Lake City

Valrhona Bulk Cocoa Powder 

or

VALRHONA BULK COCOA POWDER – BOX OF 3 X 1 KG BAGS

Oh My, Chocolate Chip Cookies

OPTIONAL: PREP IN ADVANCE TO CHILL 

We have also just baked them right away when we are not patient and they will still be good. 

Recipe Found Here

2 ¼ cups all-purpose flour (270g) 

¾ teaspoon baking soda 

¾ teaspoon salt 

1 cup unsalted butter softened (227g) 

¾ cup light brown sugar (165g) 

¾ cup granulated sugar (150g) 

1 large egg 

1 Tablespoon vanilla extract 

1½ cups chocolate chips or chunks or chopped bars (270g) 

flaked salt optional 

In a medium bowl, whisk together flour, baking soda, and salt. 

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, combine butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes. 

Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl. 

With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips. 

Using a 1½ Tablespoon scoop, scoop the dough into balls (35g-40g) and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours. (The longer chill will result in a deeper flavored, chewier cookie, but both are delicious!) 

When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat. 

Press on any extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. (For best results, bake one sheet at a time.) Immediately sprinkle cookies with flaked salt, if desired. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

NOTES from the Author 

• Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies. 

• Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing.

• Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. 

• Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown. 

• Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.

Easy Baked Meatballs

Recipe Found Here

1 pound ground beef 

2 teaspoons garlic powder 

2 teaspoons onion powder 

1 and 1/2 teaspoons Italian seasoning 

1/2 teaspoon ground black pepper 

1 teaspoon salt  

1 large egg 

1/2 cup freshly grated Parmesan cheese 

3/4 cup plain breadcrumbs 

1/2 cup lukewarm water 

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. 

In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few Tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs. 

Using an ice cream scoop or large spoon, scoop about one Tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 

Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked through. 

Banana Bread

Gail B. 

2 cups flour
1 cup sugar 
1/2 cup shortening (vegetable oil) 
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped nuts (optional) 
3 mashed ripe bananas
1 teaspoon vanilla 
Chocolate chips or coconut (optional additions) 

Topping:

Cinnamon and sugar before baking in oven 

Cream sugar and shortening. Add eggs. Add dry ingredients to creamed mixture. Add bananas and nuts. Bake 1 hour at 325. Makes 2 loaves. 

Juicy Oven Baked Chicken Breasts

Recipe Found Here

1 Tablespoon brown sugar, packed

1 1/2 teaspoons paprika 

1 teaspoon dried oregano, (or thyme, parsley, rosemary) 

1 teaspoon salt 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder 

1/4 teaspoon cracked black pepper, to taste 

1 teaspoon chili powder

1 tablespoon olive oil 

3 Tablespoons butter 

2 cloves garlic, minced or finely chopped 

2 teaspoons fresh chopped parsley 

Preheat oven to 425°F (standard ovens) or 390°F (fan forced or convection ovens). 

Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking. 

Combine sugar, paprika, oregano, salt, powders, pepper and chili. 

Line a baking pan with aluminum foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 

Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F using a meat thermometer. It should be golden with crisp edges.* 

While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavors together. 

Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp. 

Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving. 

To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.

Grilled BBQ Chicken

PREP IN ADVANCE TO MARINATE

Recipe Found Here

1¾ pounds chicken tenderloins or boneless skinless chicken breasts 

¼ cup vegetable oil 

3 cloves garlic, minced 

1¼ teaspoon salt 

1 tablespoon packed light brown sugar 

2 teaspoons smoked paprika 

1 teaspoon ground cumin 

1 teaspoon chili powder 

⅛ teaspoon cayenne pepper 

About 1 cup store-bought barbecue sauce 

If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even ½-inch thickness. (Skip this step if using tenderloins).

In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours. 

Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. (Note that tenderloins will cook faster than breasts),

Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

Ginger Molasses Cookies

PREP IN ADVANCE TO CHILL

Loni P. 

Cheryl Day's Treasury of Southern Baking

4 3/4 (594g) unbleached all-purpose flour 

2 Tablespoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground coriander 
1/4 teaspoon ground cardamom
2 teaspoons (11g) baking soda
1 teaspoon fine sea salt
Grated zest of 2 lemons
3/4 pound (3 sticks/340g) unsalted butter, at room temperature
2 cups (400g) granulated sugar
1/2 cup (118ml) dark molasses
2 large (100g) eggs, at room temperature
3/4 cup (150g) turbinado sugar for rolling 

In a large mixing bowl, whisk together the flour, ginger, cinnamon, coriander, cardamom, baking soda, salt, and zest. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and granulated sugar together on medium speed until superlight and fluffy, 3 to 5 minutes. Add the molasses and mix until blended. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl with a rubber spatula as necessary. Add the flour mixture in thirds, mixing until just combined. 

Remove the bowl from the mixer stand (if using) and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed. Cover the bowl with plastic wrap and chill until the dough is firm, at least 2 hour, and up to overnight. 

When you are ready to bake, position the racks in the middle and lower third of the oven and preheat the oven to 350. Line two baking sheets with parchment. Pour the turbinado sugar into a shallow bowl. 

Use cookie scoop or spoon to portion the cookies, then shape each one into a ball with your hands. Roll the balls in the turbinado sugar and place them on the prepared baking sheets, leaving 2 inches between them to allow for spreading. Place the sheets of cookies in the refrigerator to chill for about 15 minutes before baking (optional). 

Bake the cookies for 12 to 17 minutes, rotating the pans halfway through and switching their positions (optional). It's difficult to check darker cookies for doneness: Look for browner edges that are slightly firm to the touch; the middles should have started to puff and look dry. Let the cookies cool completely on the pans on wire racks. 

The cookies can be stored in an airtight container at room temperature for up to 3 days.  

Buttermilk Chicken Tenders

PREP IN ADVANCE TO MARINATE

Recipe Found Here

My kids love these! When you have some extra calories for fried food and don't mind making a mess to cook! I double the breading. 

PREP TIME TO MARINATE 

FOR THE MARINADE 

2 pounds chicken tenderloins 

1 cup buttermilk 

1½ teaspoons salt 

¼ teaspoon cayenne pepper 

¼ teaspoon garlic powder 

¼ teaspoon paprika 

FOR THE BREADING 

1½ cups all purpose flour 

1½ teaspoons baking powder 

1 heaping teaspoon salt 

¾ teaspoon black pepper 

 ¾ teaspoon garlic powder 

¾ teaspoon paprika 

3 tablespoons buttermilk 

FOR COOKING 

3-4 cups vegetable oil, for cooking 

To marinate the chicken: 

In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours. 

To make the breading: 

In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy. 

Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet. 

To fry the chicken: 

Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot. 

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color. 

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.