Sourdough Tortillas

Ingredients

  • 1-1/2 cups, heaping, all-purpose flour (210 grams)
  • 1-1/4 teaspoons salt (7 grams)
  • 1/4 cup unsalted butter, softened (56 grams)
  • 1/3 cup + 1 tablespoon filtered water (100 grams) 
  • 1/2 cup sourdough discard (100 grams)

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Cut in the butter with a fork, mixing and squishing it until well incorporated into the flour (don’t be afraid to use your hands if necessary).
  3. Add the water and sourdough discard, then mix until a shaggy dough forms.
  4. Turn the dough out onto a floured surface and knead for about 3 minutes or until the dough is smooth and doesn’t stick to the work surface.
  5. Cut the dough into 12 equal pieces for taco-sized tortillas or 6 pieces for burrito-sized tortillas.
  6. Shape each piece of dough into a ball and place cover them with a light kitchen towel or plastic wrap.
  7. Let the dough rest between 1-2 hours.
  8. Using a rolling pin, roll each dough ball out to about 7-8 inches (taco) or 11-12 inches (burrito) in diameter, or as thinly as possible.
  9. Heat a small cast iron skillet (do not add oil) to medium-high.
  10. Lay the tortilla in the pan and cook until it puffs and little brown spots on the underside appear, about 30 second.
  11. Using a pair of tongs, flip the tortilla over and cook the other side for another 30 seconds or until it is puffy and lightly browned.

The original recipe for these wonderful tortillas can be found here.

Vegetable Potsticker Stir Fry

Ingredients

  • 1 package (10 to 16 ounces) vegetable potstickers
  • 1 tablespoons olive oil
  • 2 small bell peppers, cut into 2-inch strips
  • 1 small head broccoli, chopped into florets
  • 1/2 cup shredded carrots
  • 1 tablespoon minced ginger
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon sriracha sauce
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar

Instructions

  1. Prepare potstickers according to package directions, then set aside.
  2. Meanwhile, heat the olive oil in a large skillet or wok.
  3. Add in the bell peppers, broccoli and carrots, and sauté until tender, about 6-7 minutes.
  4. Stir in the ginger and garlic and continue cooking another minute.
  5. In a small bowl or glass measuring cup, whisk together the sriracha sauce, soy sauce, sesame oil, honey and rice vinegar.
  6. Pour the sauce mixture into the skillet with the vegetables, stir and bring to a simmer.
  7. Once the sauce has reduced down slightly, add the potstickers into the skillet and toss with vegetables.
  8. Top with toasted sesame seeds, if desired, and serve.

The original recipe for this tasty meatless meal can be found here.

Air Fryer Oreos

Ingredients

  • 1 package regular Oreos
  • 1 package (16.3 ounce, 8 count) Pillsbury Grands biscuits

Instructions

  1. Preheat air fryer to 375 degrees.
  2. Separate the biscuits, and lay them, one by one, onto a piece of wax paper.
  3. Place another piece of wax paper over the biscuit.
  4. Using a rolling pin, flatten out the biscuit.
  5. Place two Oreo cookies, stacked, in the center of the flattened biscuit.
  6. Fold the biscuit around the cookies, pinching the edges closed.
  7. Repeat the process with as many biscuit-covered cookies as you’d like to prepare (save remaining biscuit dough in an air tight container in the fridge for later use).
  8. Place the biscuit-covered cookies, seam side down, on a parchment sheet in the air fryer basket, and cook at 375 degrees for 2-3 minutes, or until golden brown.
  9. Turn each one over and cook an additional 2-3 minutes or until golden brown.
  10. Serve warm.

Buffalo Chicken Pull-Apart Bread

Ingredients

  • 2 pounds boneless, skinless chicken breasts, seasoned, cooked and shredded
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup Frank’s RedHot
  • 4 tablespoons butter, melted
  • 2 rolls (11 ounces each) refrigerated pizza crust dough
  • 2 tablespoons olive oil, divided
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, whisk together cream cheese, Frank’s RedHot and melted butter.
  3. Add in the cooked, shredded chicken and mix well.
  4. Open the pizza crust rolls, cut them into 1-inch slices and flatten.
  5. Spoon about 2 tablespoons of buffalo chicken mixture onto each flattened piece of pizza dough.
  6. Fold the dough over and around the buffalo chicken mixture, pinching the edges together and forming a ball. Repeat with remaining dough. (If you don’t use all the chicken mixture, save it in a bowl and refrigerate to use as dip).
  7. Oil a 12-cup bundt pan with 1 tablespoon of oil.
  8. Place the chicken-filled dough balls into the bundt pan, one layer at a time, adding a handful of cheese in between layers.
  9. Drizzle the remaining 1 tablespoon of oil over the top.
  10. Place the bundt pan in the oven and bake for about 30 minutes, or until the top dough balls are golden brown.
  11. Allow to cool for about 10 minutes, then flip the bundt pan over onto a plate.
  12. Enjoy with blue cheese or ranch dressing.

Air Fryer Mac & Cheese Balls

Ingredients

  • 4 cups leftover prepared macaroni & cheese
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup seasoned Panko crumbs
  • 1 teaspoon paprika
  • 1/2 teaspoon Adobo seasoning

Instructions

  1. Form leftover macaroni & cheese into balls (about 2 tablespoons each), place on a parchment paper lined tray and freeze for about 45 minutes.
  2. In a shallow bowl, add egg and milk, whisking to combine.
  3. In another shallow bowl, add Panko crumbs, Adobo seasoning and paprika, then stir to combine.
  4. Dredge each macaroni and cheese ball in egg and milk mixture, coating the entire ball, then in the Panko mixture.
  5. Return to the parchment paper lined baking sheet and return to the freezer for 30 minutes.
  6. Preheat the air fryer to 375 degrees.
  7. Place the macaroni & cheese balls into the air fryer basket, about 7 or 8 at a time in a single layer, making sure they don’t touch.
  8. Air fry the balls for 8-10 minutes, turning half way through, until light and golden on the outside.
  9. Remove and serve with ranch dressing, if desired.

Creamy Tuscan Chicken Pasta

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 12 ounces penne pasta
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 1 tablespoon minced garlic
  • 1 jar (8.5 ounces) sun-dried tomatoes, julienned in oil, drained
  • 1 bag (8 ounces) spinach, large stems removed
  • 3 cups heavy cream
  • 1/3 cup grated parmesan cheese

Instructions

  1. Preheat oven to 375 degrees and line a large baking sheet with parchment paper.
  2. Season chicken to your liking, place on prepared baking sheet and bake for 45 minutes, or until chicken is cooked through, then set aside to cool.
  3. Dice chicken into bite-sized pieces.
  4. Cook penne pasta according to package directions, then set aside.
  5. In a large pot over medium heat, sauté the garlic and sun-dried tomatoes in butter for about 1 minute.
  6. Add the spinach and continue cooking until it has wilted..
  7. Pour in the cream, and let the mixture come to a simmer.
  8. Remove the sauce from heat and add the salt, pepper, Italian seasoning and parmesan cheese.
  9. Stir in the cooked pasta and cubed chicken, and serve.

The original recipe for this delicious pasta dish can be found here.

Cranberry Orange Scones

Ingredients

  • 3 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 2-1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 package (3 ounces) vanilla pudding mix (instant or cook and serve)
  • 6 tablespoons cold butter
  • 3/4 cups vanilla yogurt (regular or Greek)
  • 2 tablespoons orange juice
  • 1/2 cup heavy whipping cream
  • 1 cup frozen cranberries, more if desired (adding when frozen helps keep the dough cold and firm)
  • zest from one orange
  • 1/8 cup milk

Instructions

  1. Preheat oven to 400 degrees, and line an 11-by-17-inch baking sheet with parchment paper or a silicone baking pad.
  2. In a large mixing bowl, add the flour, sugar, salt, baking soda, baking powder and pudding mix, and stir well.
  3. Cut in the butter with a pastry blender until well blended.
  4. In a small bowl, combine yogurt, juice and heavy whipping cream.
  5. Add the yogurt and cream mixture to the flour mixture and stir well.
  6. Add the cranberries and zest, then knead into the dough with your hands for a couple minutes.
  7. Spread the dough onto a floured surface and form into a 12-inch circle.
  8. With a pizza cutter, cut the dough into triangular shaped wedges (will make about 8-10 large scones).
  9. Transfer the scones onto the prepared baking pan so they’re not touching.
  10. Brush each scone with milk.
  11. Bake about 15-20 minutes or until tops are golden brown.
  12. Allow scones to cool, then drizzle with icing (mix 1 cup powdered sugar with 1-1/2 tablespoons orange juice), if desired.

Sugar-Free Toffee

Ingredients

  • 5 tablespoons butter
  • 1 cup walnuts, chopped
  • 5 tablespoons heavy cream, divided
  • pinch salt
  • 3/4 cups Swerve sweetener
  • 7 ounces unsweetened baking chocolate

Instructions

  1. Line an 8-by-8-inch baking pan with foil, then with a piece of wax paper.
  2. In a saucepan, melt butter over low-medium heat until it starts to turn golden.
  3. Add the walnuts and cook for about 5 minutes, until they are slightly toasted.
  4. Add the Swerve and 4 tablespoons of the cream, and cook until thickened and golden, about 10 minutes.
  5. Remove immediately from the heat and add the salt and remaining cream, and stir until smooth.
  6. Spread the mixture into the bottom of the lined baking pan, and refrigerate until firm to the touch (about 45 minutes).
  7. Melt the chocolate in a glass measuring cup or small glass bowl in the microwave, stirring every 30 seconds.
  8. Remove the toffee from the refrigerator and pour half of the chocolate on top, spreading to cover the entire surface.
  9. Place the pan in the freezer for about 5 minutes to help solidify the chocolate.
  10. Flip the toffee bark over and peel off the wax paper.
  11. Return the foil back onto the pan, and put the toffee back in, chocolate side down.
  12. Pour the remaining melted chocolate on top, and freeze until firm.
  13. Remove the toffee from the pan and cut into pieces.
  14. Store in an air-tight container in the refrigerator or freezer.

The original recipe for this tasty toffee can be found here.

Cabbage Rolls

Ingredients

  • 8 cabbage leaves
  • 1 cup uncooked rice
  • 1 tablespoon olive oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (10.75) ounces tomato soup
  • 1 pound ground sweet Italian sausage
  • 1 medium onion, diced
  • 2 tablespoons minced garlic
  • 1/2 teaspoon dill weed
  • 1 tablespoon dried parsley
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 1 can (14 ounces) diced tomatoes, with juices
  • 1 egg

Instructions

  1. Bring a large stock pot of water to a rolling boil.
  2. Add cabbage leaves to boiling water and cook until tender.
  3. Remove the leaves from the water and transfer to a plate covered with paper towels to cool.
  4. Preheat oven to 350 degrees.
  5. Cook rice according to package directions, reducing cooking time by about 5 minutes so the rice is slightly underdone. Set aside.
  6. In a medium bowl, combine the tomato sauce and tomato soup, Set aside.
  7. In a large pot, heat the olive oil and cook the sausage, chopping into small pieces, until done.
  8. Add in the onions and garlic and sauté until onions are translucent.
  9. Stir in the seasonings, diced tomatoes and 1/2 cup of the tomato sauce and soup mixture.
  10. Add in the rice and egg, and stir until well combined.
  11. Spread a very thin layer of the tomato sauce and soup mixture in a 9-by-13-inch pan.
  12. Remove or thin any thick stems on the cooled cabbage leaves.
  13. One by one, lay the cabbage leaves flat and add about 1/3 to 1/2 cup of the sausage and rice filling to the center of the leaves.
  14. Fold in the sides and roll the cabbage up as tightly as possible.
  15. Place each roll, seam side down, in the prepared pan.
  16. Once all the rolls are in the pan, pour the remaining tomato sauce and soup mixture evenly over the tops.
  17. Cover the pan tightly with foil, then place in the oven.
  18. Bake the cabbage rolls for about 60 to 75 minutes, then allow to cool for 10 minutes before serving.

The original recipe for these incredible cabbage rolls can be found here.

Veggie Pinwheels

Ingredients

  • 8 large flour tortillas or wraps (I used two varieties from Mission)
  • 1 package (12 ounces) broccoli coleslaw
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin fine
  • 1 yellow bell pepper, sliced thin
  • 1 block (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup prepared spinach dip
  • 1 tablespoon dry minced onion
  • 1-1/2 tablespoons ranch seasoning

Instructions

  1. Prepare all the veggies and toss them together in a large bowl.
  2. In a medium bowl, combine the cream cheese, sour cream, spinach dip, minced onions and ranch seasoning.
  3. Spread about 1/3 cup of the cream mixture onto each of your tortillas and then cover about 2/3 of the tortilla with a thin layer of veggies.
  4. Tightly roll up the filled tortillas, wrap each one in plastic wrap, then refrigerate overnight.
  5. In the morning, slice the rolled tortillas into 1-inch slices and serve.

The inspiration for this recipe came from Tornadough Alli and can be found here.