Basic Hummus

Ingredients 1 cup of dried chickpeas OR 2 cups/15 oz of canned chickpeas1 bay leaf (if you started from dried)1/3 cup tahini (HIGHLY recommend the squeeze bottle)2 lemons 4ish cloves of garlic (personal preference)1/4 cup of olive oil (if you want less fat you can go down to 2 TBSP)1/2 cup of watersalt Tools SmallContinue reading “Basic Hummus”

Herb Chicken with Strawberry Relish

Ingredients4 large or 8 small skinless/boneless thighs (you can use bone-in just add to cooking time)1 TBSP extra-virgin olive oil  3 TBSP fresh oregano (or 3 tsp dried)2 ½ TBSP fresh chives (or 2.5 tsp which is what I use as I can never get good chives)2 cups strawberries (one pint is more than enough)2 1/4 tspContinue reading “Herb Chicken with Strawberry Relish”

Rosemary and Parmesan Scones

Ingredients 2 and 1/2 cups flour 1/2 teaspoon salt1 tablespoon baking powder1/2 teaspoon baking soda1/3 cup brown sugar, packed1 stick (4 ounces) unsalted butter (you want it cold, maybe freeze a few min)1 large egg, at room temperature3/4 cup plus 2 tablespoons whole milk 4 ounces Parmesan cheese1/4 cup fresh rosemary, chopped ToolsOvenBaking SheetBowl SpatulaPastryContinue reading “Rosemary and Parmesan Scones”

Chocolate Chip Bundt Cake

Ingredients1 box yellow cake mix (no judging)1 box vanilla instant pudding1/2 cup vegetable or canola oil4 eggs1 cup full fat sour cream1 tsp vanilla1 tbsp cinnamon6 oz chocolate chips3 tbsp sugar1tsp flour ToolsOvenSpatulaBowlsMixer – any type (makes it faster/smoother but you can always hand mix)Bundt Pan Preheat oven at 350 Butter and flour the heck outContinue reading “Chocolate Chip Bundt Cake”

Broccoli Cheddar Soup

Ingredients1/4 cup melted unsalted butter1/2 medium onion1/4 cup flour (any kind)2 cups half and half2 cups chicken stock 3 cup(ish) broccoli (there is no way to get exactly 3 cups so just do your best)1 cup(ish) carrots (same as broccoli)1/4 tsp nutmeg8 ounces sharp cheddar (buy in a block and grate)saltpepper ToolsStovetopLarge potWhiskKnifeCutting BoardVegetable PeelerGraterBlenderContinue reading “Broccoli Cheddar Soup”

Non Dairy Instant Pot Tomato Soup

Ingredients1 sweet onion 4 garlic cloves28 oz good canned tomatoes (diced or crushed is fine as long as it’s a good brand*)8 oz vegetable juice 1 cup vegetable stock 2 tsp of olive oil2 TBS Parmesan cheese (I highly recommending getting a block and grating it yourself vs buying already grated as that tends toContinue reading “Non Dairy Instant Pot Tomato Soup”

Chicken Salad

Ingredients2-3 cups cooked chicken (I use thighs/legs, but breasts or a mix work fine as well)1 cup chopped cranberries1/2 cup chopped pumpkin seeds (or you can use nuts if you want)1/2 cup diced red onion1/2 cup mayo (whatever kind you prefer)2 tsp celery seedjuice of one lemonsalt to tastepepper (I use 10 cracks but itsContinue reading “Chicken Salad”

Mango Instant Pot Chicken

Ingredients6 boneless skinless chicken thighs (you could also use chicken breasts they will just be a bit drier)2 mangoes12 oz cranberry sauce preferably with whole berries1 TBSP brown sugarSalt ToolsInstant Pot (sorry if you don’t have one this recipe is not for you) Cut mangoes into one inch squares as best you can understanding aContinue reading “Mango Instant Pot Chicken”

Roasted Red Pepper Pesto

Ingredients2 red bell peppers (or 12 – 16 oz jarred roasted red peppers)2-3 cloves of garlic (depending on how much you like garlic)Olive Oil1/2 – 1 cup loosely packed basil leaves1/4 – 1/2 cup of Parmesan cheese ToolsSalt (optional)Baking PanFood Processor To Roast The Peppers (if you are not using jarred) Preheat your broiler. CutContinue reading “Roasted Red Pepper Pesto”