I heard of shrimp burgers years ago when we first traveled to the Emerald Isle area; however, I was told I wouldn’t like them since they are usually fried in restaurants. I made a batch using the air-fryer today and the boys loved them! We …
OMG! If you like Jerk chicken, then you will love this simple and delicious pasta. I used a chickpea pasta to add protein, but you can use any rotini you prefer. Ingredients: 6-8 chicken tenderloins 2 tablespoons Jerk seasoning (divided) 1 tablespoon olive oil 1 …
I was in the mood for something different and this recipe hit the mark. This is quick and simple to make. I paired this with Cheddar and Chives Zucchini Bread and a sauté of squash, onion, and green pepper. Note: You can use whole chicken breasts. I like tenderloins because they are the perfect serving size for children.
Ingredients:
7-8 chicken tenderloins
2 tablespoons extra virgin olive oil (I used a garlic infused olive oil)
Salt and pepper
7-8 slices of deli ham
3-4 slices of Swiss cheese cut in half
Directions:
Drizzle olive oil over chicken. Season with salt and pepper to taste.
Preheat grill to high heat.
Grill chicken for 5 minutes and then flip.
Grill 3 minutes then wrap each piece in ham. Grill 1 minute.
Top each with Swiss cheese and grill 1 more minute.
Serve with honey mustard or a green goddess dressing if desired.
I love zucchini bread, muffins, and waffles, but this was the first time I have made a savory zucchini bread. This bread is light, fluffy, and so delicious. Ingredients: 1 zucchini grated 1 ¾ cups all purpose flour 1 scoop vanilla protein powder (or use …
My garden is producing squash like crazy this year, so I have been experimenting with lots of new squash and zucchini recipes. This is a simple side dish that tastes great and only takes a few minutes in the air fryer. Note: You can substitute …
I love coffee, so what’s better than a slightly spicy coffee rub on a juicy steak? Feel free to increase the spices I had to make a tame blend for my family.
Ingredients:
2 New York Strip Steaks ½ to 1 pound each
2 tablespoons extra virgin olive oil
2 teaspoons espresso balsamic vinegar (plain balsamic vinegar works too)
1 tablespoon coffee grounds
1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon granulated garlic
½ teaspoon smoked paprika
¼ teaspoon chipotle chili powder
Directions:
Rub steaks with olive oil and balsamic vinegar.
Mix spices in a small bowl and rub on both sides of steaks at least 2-3 hours before grilling.
Refrigerate steaks until 30 minutes prior to grilling.
Grill on high for 5 minutes per side (longer if you prefer well done steaks).
Let steaks rest at least 5 minutes before slicing.
Enjoy!
(I served this with a roasted sweet potato and za’atar squash spiral fries.)
I usually make a vanilla cake and top it with strawberries and blueberries in an American Flag pattern for the fourth of July. This year I decided to try a whipped cream frosting to lighten it up. Note: This cake tastes even better after refrigerating. …
These muffins are packed with veggies and fruit and exploding with flavor. These are the perfect pre or post workout snack to start your day. Ingredients: 1 zucchini grated 1 cup carrots grated/finely chopped 1 cup cranberries (I used frozen cranberries, dried would work too) …
I love using fresh produce from the garden. These peppers are packed with veggies and the pesto, cheese, and breadcrumbs make them a perfect vegetarian meal.
Ingredients:
Stuffed Peppers-
1 Japanese eggplant
1 bunch of Swiss chard leaves chopped
2-3 bell peppers stems, seeds, and gills removed
¼- ½ cup chopped sweet onion
Shredded mozzarella and parmesan cheese
1-2 tablespoons whole wheat panko breadcrumbs
Pesto:
½ cup fresh basil
½ cup toasted pistachios (or pine nuts)
2 tablespoons lemon juice
¼ cup shredded Parmesan
¼ cup extra virgin olive oil
Directions:
Preheat oven to 350 degrees. Rub peppers with olive oil. Line a baking sheet/dish with aluminum foil or spray with nonstick spray. Roast peppers for 30 minutes until tender.
Meanwhile make the pesto- Add basil, toasted nuts, lemon juice, and Parmesan to a food processor. Add olive oil or water until it reaches the desired consistency. Transfer to an air-tight container and store in the refrigerator until needed.
Spray a nonstick pan with olive oil spray. Sauté the eggplant on medium heat for 5 minutes stirring occasionally. Add onions and cook for 2 minutes. Add the Swiss chard and cook on low until it wilts. Stir in 1-2 tablespoons of pesto.
Carefully stuff the peppers with the vegetable mixture. Top with pesto and a sprinkle of shredded cheeses and breadcrumbs.
Bake 10 minutes to toast breadcrumbs and melt the cheese.