Oatmeal Raisin Cookies

Ingredients

  • 1 cup raisins, soaked in warm water for 30-45 minutes to plump
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon molasses
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • Pinch of nutmeg
  • 3 cups old-fashioned rolled oats

Instructions

  1. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
  2. Add the eggs and mix on high until combined, about 1 minute. 
  3. Scrape down the sides and bottom of the bowl, then add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a large bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg together.
  5. Add the dry ingredients to the wet ingredients in the stand mixer bowl, and mix on low until combined.
  6. Fold in the oats and soaked raisins with a rubber scraper until well combined.
  7. Chill the dough (it will be thick, yet very sticky) for one hour in the refrigerator.
  8. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or silicone baking mats.
  9. Roll balls of dough (about 2 tablespoons of dough per cookie) and place at least 1-1/2 inches apart on the baking sheet.
  10. Bake for 13-15 minutes until lightly browned on the sides (the centers will look very soft and under-baked).
  11. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before eating.

The original recipe for these delicious, chewy cookies can be found here.

Firecracker Salmon Rolls

Ingredients

  • 2 tablespoons sesame oil, divided
  • 2 salmon filets (about 8 ounces total), cut into 8 equal pieces
  • 8 sheets rice paper
  • 1 cup warm water
  • 1 avocado, cut into 16 pieces
  • 1 large jalapeño, sliced into 8 pieces

Instructions

  1. In a large skillet, heat 1 tablespoon of sesame oil over medium heat.
  2. Cook the pieces of salmon in the sesame oil until it is done to your liking, flipping half way.
  3. Place one sheet of rice paper in the warm water until soft and pliable.
  4. Allow the rice paper sheet to drain slightly and place on a clean work surface.
  5. Immediately place a piece of cooked salmon in the middle of the rice paper, then top it with two pieces of avocado and one slice of jalapeño.
  6. Wrap the rice paper tightly around the filling, roll it up and set aside. Repeat the process with the rest of the salmon, avocado and jalapeño.
  7. Heat the remaining tablespoon of sesame oil in a large skillet.
  8. Place the firecracker salmon rolls into the pan and cook until crisp.
  9. Serve with your favorite Asian-style dipping sauce.

The inspiration for this recipe comes from My Nguyen, aka @myhealthydish on TikTok and Instagram.

No Beef Meatloaf

Ingredients

Loaf

  • 1.5 pounds ground pork
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 1 cup seasoned bread crumbs
  • 2 large eggs, lightly beaten
  • 1 tablespoon minced garlic
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Glaze

  • 3/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon spicy barbecue sauce of your choice
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat the oven to 375 degrees and line a 9-by-13-inch baking dish with aluminum foil.
  2. In a large bowl, combine all the loaf ingredients, and knead well with your hands until everything is well combined.
  3. Transfer the loaf ingredients to the prepared baking pan and mold it into a slightly domed loaf.
  4. In a small bowl, combine the glaze ingredients, stirring until well combined.
  5. Spoon the glaze over the loaf and spread it evenly over the top with the back of a spoon or using a rubber scraper.
  6. Bake the loaf in the preheated oven until the glaze is browned and the interior temperature reaches 165 degrees (usually about 60 to 75 minutes depending on the oven).
  7. Remove the pan from the oven and allow the loaf to stand for 10 minutes before cutting.
  8. Slice and serve hot with your favorite sides.

Stuffed Portobello Mushrooms

Instructions

  • 4 large portobello mushroom caps
  • 5 ounces fresh spinach, chopped
  • 1 block (8 ounces) cream cheese, softened
  • 1 tablespoon minced garlic
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
  2. Clean the tops of the mushrooms by wiping them with a damp paper towel.
  3. Carefully remove the stems and innards of the mushrooms and place them, top down, on the prepared baking sheet.
  4. In a large bowl, combine the cream cheese, chopped spinach and garlic, and mix very well.
  5. Season the mixture with Adobo, black pepper and garlic salt, and stir until well mixed.
  6. Scoop the mixture into the mushroom caps and gently press down until it fills the entire opening.
  7. Sprinkle cheese on top of each filled mushroom cap.
  8. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.

The inspiration for these stuffed mushrooms came from Jackie Hartlaub, aka @lowcarbstateofmind on TikTok and Instagram.

Glazed Ranch Carrots

Ingredients

  • 16 ounces baby carrots
  • 3 tablespoons butter, melted
  • 2 tablespoons ranch seasoning
  • 1 tablespoon honey

Instructions

  1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, toss the baby carrots with the remaining ingredients until well coated.
  3. Spread the coated carrots onto the baking sheet in a single layer.
  4. Bake the carrots for about 45 minutes, stirring occasionally, until tender. Add more ranch seasoning after stirring if desired.
  5. Remove the carrots from the oven and serve hot alongside your favorite main dish.

Air Fryer PB & J Puffs

Ingredients

  • 1 package (2 sheets) puff pastry
  • 5-6 tablespoons peanut butter or other nut butter
  • 5-6 tablespoons jelly or jam of your choice
  • 1 egg, beaten

Instructions

  1. Preheat air fryer to 350 degrees.
  2. Unwrap puff pastry and cut both sheets into 5 or 6 equal pieces, depending on your technique (I used an Uncrustables cutter, so I could only make 5 from each sheet), and set half of them aside.
  3. Scoop at least 1 tablespoon of peanut butter (more depending on the size of your cutout) into the center of one of the cut pastry puff pieces, then repeat with the rest of the first half of your cutouts. Do not get too close to the edges!
  4. Scoop at least 1 tablespoon of jelly or jam on top of the peanut butter (same rules apply as above).
  5. One by one, place the puff pastry pieces you had set aside over the peanut butter and jelly filling and press the edges down slightly.
  6. Using a fork (or the inner piece of the Uncrustables cutter) seal the edges of the pastries.
  7. Brush the tops of each of the PB & J puffs with egg wash.
  8. Place the PB & J puffs into the fryer basket and air fry at 350 degrees for about 8-10 minutes, or until golden brown, flipping half way through (brush the bottoms with egg after flipping, if desired).
  9. Remove the puffs from air fryer and allow to cool slightly (the jelly is like lava right out of the air fryer) before serving.

Jalapeño Popper Dip

Ingredients

  • 5 jalapeños, diced
  • 1 tablespoon oil or bacon grease
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1 can (4 ounces) diced green chiles, drained slightly
  • 4 ounces shredded pepper jack cheese
  • 4 ounces shredded Italian cheese blend
  • 3/4 cup plain panko crumbs

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium skillet, sauté the diced jalapeños in oil or grease until tender, about 5 minutes; remove from heat and set aside to cool slightly.
  3. In a large bowl, combine the cream cheese, mayonnaise, green chiles, sautéed jalapeños and pepper jack cheese, and stir until well combined.
  4. Spread the mixture into the bottom of an ungreased pie plate (I found glass works best).
  5. Spread the Italian cheese blend over the top of the cream cheese mixture.
  6. Sprinkle the panko crumbs evenly over the cheese.
  7. Bake in the oven for about 25 minutes, or until the panko crumbs are lightly browned.
  8. Remove from the oven and allow to cool for about 5 minutes.
  9. Serve warm with tortilla chips, pita bread or crackers.

Chicken Salad

Ingredients

  • 2 cups cooked chicken
  • 3/4 cups mayonnaise
  • 1/4 diced onion
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika (more if you like the smoky flavor)

Instructions

  1. Dice the cooked chicken into bite-sized pieces and set aside.
  2. In a large bowl, combine the mayonnaise, onion, Adobo, parsley, pepper and paprika, and stir until well combined.
  3. Fold the chicken into the sauce and mix well.
  4. Taste the chicken salad and adjust seasonings as desired.
  5. Serve on bread, a bun, atop a salad or in a wrap, and refrigerate the leftovers.

Sourdough Corn Muffins

Ingredients

  • 1 cup (250 grams) sourdough discard
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Instructions

  1. Preheat oven to 400 degrees and prepare about 18 muffin liners in a muffin tin or silicone muffin cups on a large baking sheet.
  2. In a large bowl, whisk together the sourdough discard, milk, sugar and butter.
  3. Add in the eggs and whisk until well combined.
  4. In a medium bowl, combine the flour, cornmeal, baking powder and baking soda.
  5. Add the dry ingredients to the wet ingredients and stir until combined; the batter will be lumpy.
  6. Scoop equal amounts of the mixture into the prepared muffin liners until they’re all about 3/4 full.
  7. Place the muffins in the oven and bake for about 20 minutes, or until they pass the toothpick test.
  8. Allow to cool slightly and enjoy.

The original recipe for these perfectly moist muffins can be found here.

Jalapeño Popper Pasta

Ingredients

  • 1 box (16 ounces) pasta
  • 2 tablespoons olive oil
  • 6 jalapeño peppers (2 sliced; 4 diced)
  • 1 medium onion, chopped
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 3/4 cup heavy cream
  • 1 block (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 1 cup shredded pepper jack cheese, divided
  • 1/2 cup shredded mild cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions, drain and set aside
  3. In a large cast iron (or other oven-safe) skillet, heat oil over medium heat.
  4. Sauté the 4 diced jalapeños and chopped onion un the oil until tender, about 5 minutes.
  5. Stir in the flour and cook for about 2 minutes.
  6. Add in the broth and cream, stir and cook until slightly bubbly.
  7. Whisk in the cream cheese until well blended.
  8. Season the sauce with Adobo and black pepper, adjusting to your liking.
  9. Remove the sauce from the heat and add in 1/2 cup of pepper jack and 1/2 cup of cheddar cheeses, and stir until melted.
  10. Pour the cooked pasta into the sauce and stir until well blended.
  11. Sprinkle the remaining pepper jack cheese on the top.
  12. Evenly distribute the sliced jalapeños on top of the cheese.
  13. Place the skillet into the oven and bake for about 15-20 minutes.
  14. Serve hot and enjoy.

The inspiration for this spicy dish can be found here.