Month: July 2022

<strong>Old Bay Shrimp Burgers</strong>

Old Bay Shrimp Burgers

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 

<strong>Jerk Chicken Pasta</strong>

Jerk Chicken Pasta

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 

<strong>Grilled Chicken Cordon Bleu</strong>

Grilled Chicken Cordon Bleu

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:

  1. Drizzle olive oil over chicken.  Season with salt and pepper to taste.
  2. Preheat grill to high heat.
  3. Grill chicken for 5 minutes and then flip.
  4. Grill 3 minutes then wrap each piece in ham.  Grill 1 minute.
  5. Top each with Swiss cheese and grill 1 more minute.
  6. Serve with honey mustard or a green goddess dressing if desired. 
<strong>Cheddar and Chives Zucchini Bread</strong>

Cheddar and Chives Zucchini Bread

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 

<strong>Za’atar Spiral Squash Fries</strong>

Za’atar Spiral Squash Fries

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 

<strong>New York Strip Steak with Spicy Coffee Rub</strong>

New York Strip Steak with Spicy Coffee Rub

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:

  1. Rub steaks with olive oil and balsamic vinegar.
  2. Mix spices in a small bowl and rub on both sides of steaks at least 2-3 hours before grilling.
  3. Refrigerate steaks until 30 minutes prior to grilling.
  4. Grill on high for 5 minutes per side (longer if you prefer well done steaks).
  5. Let steaks rest at least 5 minutes before slicing.
  6. Enjoy!
  7. (I served this with a roasted sweet potato and za’atar squash spiral fries.)
<strong>Flag Cake with Whipped Cream Frosting</strong>

Flag Cake with Whipped Cream Frosting

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. 

<strong>Zucchini Carrot Apple Cranberry Pecan Muffins</strong>

Zucchini Carrot Apple Cranberry Pecan Muffins

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) 

<strong>Swiss Chard and Eggplant Stuffed Peppers</strong>

Swiss Chard and Eggplant Stuffed Peppers

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:

  1. 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.
  2. 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.
  3. 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.
  4. Carefully stuff the peppers with the vegetable mixture.  Top with pesto and a sprinkle of shredded cheeses and breadcrumbs.
  5. Bake 10 minutes to toast breadcrumbs and melt the cheese.
  6. Serve with remaining pesto.
  7. Enjoy!