Scones

• Ingredients:
  3 cups all-purpose flour
• 1/2 cup white sugar

• 3/4 cup butter

  
  

• 1 egg, beaten
• 1 cup milk
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• 1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened. If you desire, add mix ins like chocolate chips. 
  3. Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
  4. Bake 15 minutes in the preheated oven, or until golden brown.

Lemon panko salmon

Ingredients

2/3 cup lemon-pepper panko (Japanese dried bread flakes)

2 tablespoons minced fresh parsley

1 teaspoon grated lemon zest

Kosher salt and freshly ground black pepper

2 tablespoons good olive oil

Four 6- to 8-ounce salmon fillets, skin on

2 tablespoons Dijon mustard

2 tablespoons vegetable oil

Lemon wedges, for serving

Directions

1. Preheat the oven to 425 degrees. 
2. In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. 
3. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. 
4. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. 
5. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges and chicken flavored rice. 

Gnocchi with sausage and spinach

Ingredients

• 1 package (16 ounces) potato gnocchi
• 2 tablespoons olive oil
• 1 package (12 ounces) fully cooked Italian chicken sausage links, halved and sliced
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 1 cup white wine or chicken broth
• 1 tablespoon cornstarch
• 1/2 cup reduced-sodium chicken broth
• 3 cups fresh baby spinach
• 1/2 cup heavy whipping cream

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat; cook sausage and shallots until sausage is browned and shallots are tender. Add garlic; cook 1 minute longer.
• Stir in wine. Bring to a boil; cook until liquid is reduced by half, 3-4 minutes. In a small bowl, mix cornstarch and broth until smooth; stir into sausage mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Add spinach and cream; cook and stir until spinach is wilted.
• Drain gnocchi; add to pan and heat through

Copycat chili’s salsa

Ingredients

• 1 can Rotel Original Diced Tomtaoes & Green Chilies, (14.5-oz)
• 1 can whole tomatoes plus juice, (14.5-oz)
• 1 T canned diced jalapenos
• 1/4 cup diced yellow onion
• 1 tsp minced garlic
• 1 to 2 T chopped fresh cilantro, (optional)
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 1/4 tsp sugar
• 1 T fresh lime juice

Instructions

1. Place jalapenos and onions in a food processor and pulse for a few seconds.
2. Add both cans of tomatoes, garlic, cilantro, salt, cumin, sugar and lime juice and process until well blended. Do NOT puree.
3. Cover and chill for at least 2 hours before serving. Serve with your favorite tortilla chips.

Baked chicken taquitos

Ingredients

• 3 ounces cream cheese, softened
• 1/4 cup salsa (red or green)
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon onion powder
• 2 cloves garlic, minced
• 3 tablespoons chopped cilantro or parsley
• 2 small scallions, diced
• 2 cups shredded cooked chicken
• 1 cup pepperjack cheese
• 12 6-inch flour tortillas
• cooking spray
• kosher salt

Directions

1. Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, cilantro, and scallions until well combine and creamy. Add in the cooked chicken and cheese; stir to thoroughly combine.
3. Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 10 seconds).
4. Spoon 3 tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla tightly.
5. Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone, making sure the taquitos are not touching each other.
6. Spray the tops lightly with cooking spray and sprinkle with a little kosher salt (don’t skip the salt!)
7. Bake for 15-20 minutes or until crisp and golden.
8. Serve with salsa, sour cream, or guacamole.

Thai peanut chicken satay

Ingredients

• 400 g/14oz coconut milk (1 can), full fat
• 13-16 bamboo skewers , 16cm / 6.5" long (Note 1)

Marinade:

• 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2)
• 1 tbsp curry powder (Note 3)
• 1 tsp white sugar
• 2 tsp red curry paste (Note 4)
• 1 tsp salt

Thai Peanut Sauce:

• 2 tbsp red curry paste (Note 4)
• 3/4 cup natural peanut butter, smooth (Note 5)
• 1/4 cup white sugar
• 2 tsp dark soy sauce (Note 6)
• 1 tsp salt
• 2 tbsp cider vinegar (Note 7)
• 3/4 cup (185ml) water

Serving:

• 2 tbsp peanuts finely chopped
• Lime wedges (optional)
• Coriander / cilantro leaves and sliced red chilli(optional)

Instructions

• If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water.

Thai Chicken Satay Skewers:

• Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight.
• Thread onto skewers - I do 4 to 5 pieces each.
• Heat 1.5 tbsp oil in a large non stick pan over medium high heat.
• Cook skewers in batches for 3 minutes on each side until golden.

Thai Peanut Sauce:

• Place remaining coconut milk and Peanut Sauce ingredients in a saucepan over medium low heat.
• Stir to combine then simmer, stirring every now and then, for 5 minutes.
• Adjust consistency with water - it should be a pourable but thickish sauce.
• Cover with lid and keep warm while cooking skewers.

Serving:

• Pour some sauce into a bowl. Sprinkle with some peanuts - stir some through if you want.
• Pile satay skewers onto a platter, sprinkle with remaining peanuts, coriander and chilli.
• Serve with sauce on the side for dipping.

Sausage, pepper and rice skillet

INGREDIENTS:

• 1 1/4 c. white rice
• 2 tsp. olive oil
• 1 (12 ounce) package smoked sausage
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 small white onion, quartered and sliced
• 4 cloves garlic, minced
• 1/2 tsp. kosher sea salt
• 1/2 tsp. ground black pepper
• 5 tbsp. tomato paste
• 1 1/4 c. low-sodium chicken broth, divided
• 1 tsp. paprika
• 1/8 tsp. cayenne pepper
• 1 1/2 tbsp. chopped parsley

DIRECTIONS:

1. In a small saucepan, cook rice according to the package’s directions.
2. Place a large cast iron skillet over medium-high. Once the skillet is hot, add the oil. After the oil shimmers, add the sausage and cook until browned on both sides, about 5 minutes. Remove from the pan and set aside.
3. Add the peppers and onion, saute for 4-5 minutes. Add the garlic, salt, and pepper, cook until fragrant, about 1 minute. Remove from the pan and set aside with the sausage.
4. Add the tomato paste and about 3/4 cup of chicken broth, whisk to combine. Allow the mixture to simmer for 1 minute, then add the paprika and cayenne.
5. Stir in the cooked rice, sausage, remaining chicken broth, pepper and onions until combined. Garnish with chopped parsley, serve immediately.

Coconut chicken curry

Ingredients

• 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
• Salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 can (14 ounce) coconut milk
• 1 can (14.5 ounce) diced tomato, drained
• 1 can (8 ounce) tomato sauce 
• 3 tablespoons sugar

Instructions

1. Season the chicken chunks with salt and pepper.
2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
3. Add garlic and onions and cook for 1 minute.
4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Remove chicken. 
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes. Add additional curry powder for taste. 
7. Add chicken back in, stir, and serve immediately, over rice

Moroccan meatballs

Ingredients

For Meatballs

• 1 lb ground beef
• 1 onion chopped
• 3 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp cinnamon
• 1 tbsp smoked paprika
• 1 egg
• 1/2 tsp salt
• 1/4 tsp pepper

For Sauce

• 1 tbsp olive oil
• 1/2 cup broth 
• 1/2 tsp ground coriander
• 1 tbsp ground cumin
• 1/4 tsp red pepper flakes or cayenne
• 1/4 tsp salt or to taste
• 1/4 tsp pepper or to taste
• 1 onion chopped
• 2 cloves garlic minced
• 1 tsp fresh ginger minced
• 1 tbsp tomato paste
• 2 cups tomato puree 

• In a large bowl add all the meatball ingredients, and mix well using your clean hands. Shape the meat mixture into medium size meatballs. You should get around 20 meatballs.
• In a large skillet heat the olive oil over medium heat. Add the meatballs and fry until golden brown all around, should take about 7 minutes. If your skillet isn't large enough you may need to do this in a couple batches. Transfer the meatballs to a plate and set aside.
• In the same skillet, deglaze the skillet with the  broth and stir and scrape all the brown bits at the bottom of the skillet. Bring to a simmer, and stir until there are no more brown bits stuck at the bottom of the skillet.
• Add the coriander, cumin, fenn red pepper flakes, salt, pepper and stir. Cook for about 1 minute, the liquid should have reduced by half.
• Add the onion, garlic, ginger and tomato paste to the skillet, stir and cook for 3 to 5 minutes or until the onion is soft and translucent.
• Add the tomato puree to the skillet and stir. Bring to a boil and turn down the heat to a simmer. Simmer for 10 minutes, covered, so that it doesn't splatter everywhere, then add the meatballs. Toss the meatballs around in the sauce, then cover the skillet and simmer for another 20 minutes.
  
  
• serve with couscous