Cajun Shrimp

shrimp, fully defrosted and patted dry

Old Bay Seasoning
smoked paprika

cumin

cayenne
garlic powder or cloves

avocado oil

Toss shrimp with seasonings.  Heat a large wok with oil and add shrimp once hot. Move around often enough that they don't stick to the pan but also allow them to sit for a bit on each side so they develop color. Enjoy!

Tuna or salmon salad

 

3 cans of tuna (4.5oz each), or equivalent amount of cooked salmon
2 stalks of celery, finely chopped
3 T finely chopped red onion
1/4 cup mayo
2 T sweet pickle relish
1-2 T lemon juice
TJs everything but the bagel seasoning and/or TJs green goddess seasoning blend
salt and pepper
optional: dill (1-2 T), parsley (1-2 T), dijon mustard (1/2 T)




Mix everything and enjoy on toast or salad!

Roasted Asparagus with Almonds, Capers, and Dill

recipe by Yotam Ottolenghi

1.3 lb asparagus, woody ends trimmed

1/4 cup sliced almonds
1/2 cup dill, roughly chopped
3 tbsp olive oil
3 tbsp baby capers (or regular capers), dried with a paper towel
2 tbsp unsalted butter
Salt and black pepper


Preheat the oven to 425°F.

Mix the asparagus with 1 tbsp of oil, a generous pinch of salt, and a good grind of pepper. Arrange on a large parchment-lined baking sheet, spaced well apart, and roast for 8–12 minutes (timing will vary depending on the thickness of the stalks), until the asparagus is soft and starting to brown in places. Transfer to a large serving plate and set aside.

Put the butter into a small saucepan and place over medium-high heat. Once melted, add the almonds and fry for 1–2 minutes, stirring frequently, until the almonds are golden brown. Pour the almonds and butter evenly over the asparagus.

Add the remaining 2 tbsp of oil to the saucepan and place over high heat. Once hot, add the capers and fry for 1–2 minutes, stirring continuously, until they have opened up and become crisp. Using a slotted spoon, remove the capers from the oil and sprinkle them over the asparagus, along with the dill. Discard the oil and serve warm.

Apple walnut baked oatmeal

4 cups rolled oats

1 cup light brown sugar
1 and 1/3 cups chopped walnuts or pecans, divided
2 tsp baking powder
4 tsp cinnamon

1 teaspoon salt
4 large eggs
4 cups milk
2 tsp vanilla extract
4 T unsalted butter, melted
4 apples, peeled and cut into small pieces

Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish.

In a large bowl, combine the oats, brown sugar, 2/3 cup nuts, baking powder, cinnamon and salt. Mix well.

Mix in the eggs, then whisk in the milk, vanilla, and melted butter until well combined. 

Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 2/3 cup nuts on top. Bake for 1 hour, until the top is golden and the oats are set. Serve warm or at room temperature.

Wholesome celery soup

2 tablespoons olive oil
1 onion, diced

4 garlic cloves
6 cups celery, sliced thin to prevent stringy bits
2 cups potatoes (I used 2 large yukon golds, unpeeled)
4 cups veggie broth
1 cup water
1 teaspoon salt
1/2 teaspoon pepper

1/4 tsp red pepper flakes

1/2 cup parsley, chopped (small stems ok)

1/4 cup dill, chopped (small stems ok)

1/2 cup half and half (optional)

1) Heat the oil in a big pot over medium-high heat and add the onion, stirring occasionally, letting the onions get golden, about 5 minutes.

2) Add the garlic and stir 1-2 minutes, until fragrant.

3) Add the celery, potatoes, broth, water, salt, pepper, and red pepper. Cover, bring to a rolling boil, turn heat down and simmer gently until potatoes are tender, about 10 minutes.

4) Turn heat off, add the fresh herbs and wilt them (don’t cook herbs or you lose the vibrant color).

4) Using an immersion blender blend until smooth (or keep some chunks of veggies in if you prefer).  Add half and half.

BLAT sandwich

baguette
bacon
tomato
lettuce
avocado
salt and pepper

Bake bacon at 400 degrees on a parchment lined pan, flipping halfway. Assemble sandwich.

One pot chicken pot pie

1.5 lbs chicken breast
McCormick Montreal chicken seasoning
2 T butter
1 T olive or avocado oil
4 carrots, sliced 1/4 inch thick (may need to slice thicker carrots horizontally once)
2 celery stalks, sliced 1/4 inch thick
1 onion, chopped fine
1/2 tsp dried thyme
6 T flour
3 cups chicken broth
1/2 cup frozen peas
1 tsp dried parsley
1 pie crust or puff pastry (may want to skip as gets soggy with leftovers, if skipped you can make it fully on the stove and add extra chicken broth as it simmers)
1 egg, beaten well with 2 T water


-Preheat oven to 400, coat both sides of chicken with oil and chicken seasoning and roast for about 20 minutes depending on size of chicken breasts, flipping halfway.

-Melt butter in large oven-safe skillet (I use a stainless Wok) and add oil. Add carrots, celery, onion, 1/2 tsp salt, 1/2 tsp pepper, and cook for 5 minutes. Stir in thyme and flour and cook for 2 minutes. Slowly add broth, scraping up any browned bits and bring to a simmer.

-Chop chicken into bite-sized pieces and add to skillet. Cook for 5-10 minutes to continue to soften vegetables. Add peas, parsley, and taste to determine if any additional salt or pepper is needed.

-Roll out pie crust or puff pastry and place on top of pie, cutting four 2-inch slits in center in a flower shape. Brush egg on top of crust and bake for 25-30 minutes. Let cool for 10 mins before serving.