Salmon Cakes

Prep: -

Cook: 15 mins

Level: Intermediate

Serves: Updated

6

Description

Delicious way to feed salmon, kale, and other veggies to your whole family!

Ingredients

• 1 cup Kale
• ¾ cups Water
• 3 whole Grilled Salmon Fillets
• ¾ cups Shredded Cheddar Cheese
• ¾ cups Frozen Corn Kernels (or Fresh, Or Canned)
• 1 bunch Green Onions, Chopped
• ¼ cups Cornmeal
• ¼ cups Flour
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• 1 whole Egg
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter

• 1 cup Kale
• ¾ cups Water
• 3 whole Grilled Salmon Fillets
• ¾ cups Shredded Cheddar Cheese
• ¾ cups Frozen Corn Kernels (or Fresh, Or Canned)
• 1 bunch Green Onions, Chopped
• ¼ cups Cornmeal
• ¼ cups Flour
• 1 clove Garlic, Minced
• Salt And Pepper, to taste
• 1 whole Egg
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter

Preparation

1. Put kale and water in a small pot. Bring to boil over medium heat. Boil for 2 minutes, then drain. Chop into small pieces.
2. Flake grilled salmon with fork until you have small chucks. Place in large mixing bowl.
3. Add cheese, corn, chopped kale, green onion, cornmeal, flour, garlic, and salt and pepper to mixture.
4. In a small bowl, whisk egg. Add to salmon mixture.
5. Add oil and butter to large skillet and warm over medium heat.
6. Shape salmon mixture into large patties (about the size you would for a hamburger patty) and place into skillet.
7. Cook patties until golden brown. Turn and brown other size until golden brown as well.
8. Serve with seafood sauce of your choice.

Salted Chocolate Olive Oil Cupcakes

Prep: 25 mins

Cook: 20 mins

Level: Easy

Serves: Updated

12

Description

A recipe for the most moist and decadent chocolate cupcakes you will ever bake!

Ingredients

• FOR THE CUPCAKES:
• ¾ cups Plus 2 Tablespoons, All-purpose Flour
• 1 cup Granulated Sugar
• ¼ cups Plus 2 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Kosher Salt
• ½ cups Low Fat Buttermilk, Shaken
• ¼ cups Extra Virgin Olive Oil
• 1 whole Large Egg, At Room Temperature
• ½ teaspoons Pure Vanilla Extract
• ½ cups Freshly Brewed Hot Coffee
• FOR THE GANACHE:
• 4 ounces, weight Bittersweet Chocolate, Chopped
• ¼ cups Heavy Cream
• ¼ teaspoons Instant Coffee
• 2 Tablespoons Fleur De Sel Or Fine Sea Salt

• FOR THE CUPCAKES:
• ¾ cups Plus 2 Tablespoons, All-purpose Flour
• 1 cup Granulated Sugar
• ¼ cups Plus 2 Tablespoons Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• ½ teaspoons Baking Powder
• ½ teaspoons Kosher Salt
• ½ cups Low Fat Buttermilk, Shaken
• ¼ cups Extra Virgin Olive Oil
• 1 whole Large Egg, At Room Temperature
• ½ teaspoons Pure Vanilla Extract
• ½ cups Freshly Brewed Hot Coffee
• FOR THE GANACHE:
• 4 ounces, weight Bittersweet Chocolate, Chopped
• ¼ cups Heavy Cream
• ¼ teaspoons Instant Coffee
• 2 Tablespoons Fleur De Sel Or Fine Sea Salt

Preparation

Place rack in the upper third of oven and preheat the oven to 350ºF. Lightly coat a a standard 12-cup muffin tins with cooking spray.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment or a large mixing bowl. Mix on low speed until combined. In a separate medium bowl or large measuring cup, whisk together the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly pour the wet ingredients into the dry. With the mixer still on low, add the coffee and continue mixing, just until combined. The batter will be very thin.

Divide the batter evenly between the 12 muffin cups and bake 18 – 20 minutes, until a toothpick inserted in to the center of one cupcake comes out clean. Let the cupcakes cool in the pans for 20 minutes, then with a fork, gently lift them out onto a cooling rack to cool completely.

For the ganache:
Place the chocolate, heavy cream, and instant coffee in a heat-proof bowl over a pot of simmering water. Do not allow the water to boil or to touch the bottom of the bowl. Heat the chocolate, stirring often, until almost completely melted. Remove bowl from the sauce pan and stir gently with a rubber spatula until the chocolate is completely melted and the ganache is silky smooth.

While the ganache is still warm, spoon it over the top of each cupcake. While the ganache is still wet, sprinkle with fleur de sel. Let cupcakes sit a few moments to set, though ganache will not harden completely. Serve and enjoy.

Grilled Citrus Chicken Fajitas

Prep: 20 mins

Cook: 25 mins

Level: Easy

Serves: Updated

6

Description

Easy and flavorful grilled chicken fajitas are a perfect meal for the entire family.

Ingredients

• FOR THE MARINADE:
• 1 whole Orange, Zested And Juiced
• 1 whole Lime, Zested And Juiced
• 4 Tablespoons Honey
• ¼ cups Olive Oil
• FOR THE FAJITAS:
• 6 whole Boneless, Skinless Chicken Breasts (Individual Serving Size Breasts)
• 1 Tablespoon Olive Oil
• 3 whole Bell Pepper, Stem And Seeds Removed, Thinly Sliced
• 1 whole Onion, Peeled, Thinly Sliced
• 1 package (8 To 10 Count Size) 8" Flour Tortillas
• Salt And Pepper
• Optional For Topping: Sour Cream, Diced Avocado, Hot Sauce, Lime Wedges, Shredded Cheese, Salsa

• FOR THE MARINADE:
• 1 whole Orange, Zested And Juiced
• 1 whole Lime, Zested And Juiced
• 4 Tablespoons Honey
• ¼ cups Olive Oil
• FOR THE FAJITAS:
• 6 whole Boneless, Skinless Chicken Breasts (Individual Serving Size Breasts)
• 1 Tablespoon Olive Oil
• 3 whole Bell Pepper, Stem And Seeds Removed, Thinly Sliced
• 1 whole Onion, Peeled, Thinly Sliced
• 1 package (8 To 10 Count Size) 8" Flour Tortillas
• Salt And Pepper
• Optional For Topping: Sour Cream, Diced Avocado, Hot Sauce, Lime Wedges, Shredded Cheese, Salsa

Preparation

Whisk juices, honey, zests and olive oil in a small bowl and add it into a Ziplock bag with the chicken breasts. Seal the bag. Place the zip lock bag in a container to prevent leaks getting into the fridge.

Marinate overnight or for at least 6 hours. Remove chicken from marinade. Season chicken breasts with salt and pepper to taste. Preheat grill to high heat. Once hot add chicken onto the grill and grill each side for 3-4 minutes or until cooked all the way through. Remove it from the grill to a clean plate. Let chicken rest until cool enough to slice, and slice on a diagonal.

In a large saucepan heat the olive oil over medium heat. Then add the bell peppers and onion and saute over medium heat until they are still crisp but tender.

Combine chicken with bell peppers and onion. Add some chicken, bell pepper and onion mixture onto a tortilla with your favorite toppings and enjoy.

Tomato Basil Swiss Flatbread

Prep: 20 mins

Cook: 30 mins

Level: Easy

Serves: Updated

4

Description

A light flatbread with fresh tomatoes, basil, swiss and honey butter.

Ingredients

• 3 cups Self-Rising Flour
• 1 Tablespoon Olive Oil
• 1 cup Plus 1 Tablespoon Warm Water
• 1 stick Honey Butter, Divided
• 2 cups Shredded Swiss Cheese
• 1 cup Crumbled Bacon
• 2 cups Diced Tomatoes
• ½ teaspoons Olive Oil
• ¼ cups Fresh Shredded Basil Leaves

• 3 cups Self-Rising Flour
• 1 Tablespoon Olive Oil
• 1 cup Plus 1 Tablespoon Warm Water
• 1 stick Honey Butter, Divided
• 2 cups Shredded Swiss Cheese
• 1 cup Crumbled Bacon
• 2 cups Diced Tomatoes
• ½ teaspoons Olive Oil
• ¼ cups Fresh Shredded Basil Leaves

Preparation

Preheat the oven to 350ºF.

Add flour, oil and water to a bowl, mix well.

Lightly flour a counter surface. Knead, flatten and roll out the dough into the shape of a rectangle. Place the dough on a baking sheet lined with parchment paper and generously spread a thin layer of honey butter on top. Bake for 15 minutes.

Remove from the oven and add another layer of honey butter to the bread. Sprinkle with cheese, bacon, and tomato evenly. Drizzle olive oil lightly over the entire flatbread. Bake for another 15 minutes.

Remove from the oven top with fresh basil leaves. Cut and serve warm.

Easy Peanut Butter Balls

Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

6

Description

Easy, delicious and healthy! Great snack for kids and adults.

Ingredients

• ¾ cups Pumpkin Seeds
• ¾ cups Sunflower Seeds
• ½ cups Pitted Dates
• ½ cups Peanut Butter (See Note)
• 1 Tablespoon Chia Seeds
• 1 Tablespoon Unsweetened Cocoa (optional)

• ¾ cups Pumpkin Seeds
• ¾ cups Sunflower Seeds
• ½ cups Pitted Dates
• ½ cups Peanut Butter (See Note)
• 1 Tablespoon Chia Seeds
• 1 Tablespoon Unsweetened Cocoa (optional)

Preparation

Blend all ingredients, using a food processor. Roll into balls.

Store in the fridge in an airtight container for up to 2 weeks. Of course, they never last that long at our house!

Note: If adding cocoa, you may need to add a bit more peanut butter so mixture won’t be too dry.