Recipes

Looking to mix up how you prepare avocados? Prepare them in an egg boat recipe instead! This recipe leaves the avocados delicious and flavorful with minimal effort needed. Pair these with your favorite breakfast dishes or on their own. Ingredients: Avocado 2 Eggs Garlic Salt Scallions Directions: Cut avocado in half and scoop out a bit from the center to make room for the eggs. Crack an egg in each side and season with garlic salt Cook at 350°F for 12 to 15 minutes. Top with scallions (optional).

If you ever catch yourself with an abundance of tomatoes or just need a new appetizer recipe, try out these mozzarella and basil stuffed tomatoes. They’re reminiscent of margarita pizza with all the same ingredients. Serve these on their own or along breakfast eggs. Feel free to substitute the ingredients with other cheese and herb combos such as cheddar and cilantro. Prep time: 20 minsCook time: 15 minsTotal time: 35 minsServings: 4 servings Ingredients: 4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide 1 cup shredded mozzarella cheese 1/3 cup grated parmesan cheese, divided 1/4 cup packed fresh basil, chopped, plus more for garnish 1 slice of bread (enough to make 1/4 cup breadcrumbs) 1 tablespoon melted salted butter 1 teaspoon minced garlic 1/4 teaspoon salt 1/8 teaspoon pepper Olive oil for drizzling Directions: Preheat oven to 400°F. Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs. Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish or oven-safe skillet, and season with salt and pepper.Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing. Make the stuffing: In a medium bowl, add the chopped tomato flesh, mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine. Bake: Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown. Serve: Garnish with a few torn basil leaves and serve hot. Source: Simply Recipes

Usually scampi is associated with shrimp or shellfish, but it works just as well with chicken. In this recipe the butter and olive oil balances the acidity of lemon juice and white wine. You’ll also get a bit more flavor with a hint of garlic, red pepper flakes and some fresh parsley. The most important thing to note is that you’ll need to reserve some of the pasta cooking water for a sauce that brings all the ingredients together. Prep time: 10 minsCook time: 15 minsTotal time: 25 minsServings: 2 to 4 servings Ingredients: 1/2 pound angel hair pasta 2 tablespoons unsalted butter 2 tablespoons olive oil 1/2 pound boneless, skinless chicken cutlets 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 cloves garlic, minced 1/8 teaspoon (a big pinch) crushed red pepper flakes 1/2 cup dry white wine, such as Sauvignon Blanc, Chardonnay, or Pinot Grigio Zest and juice of 1 lemon (about 1 tablespoon of zest and 3 tablespoons of juice) 1/4 cup chopped parsley Lemon wedges for serving Directions: Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta. Cook the chicken: Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.Transfer the chicken to a cutting board to rest, leaving the fat in the pan. Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes. Finish the pasta and serve: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn’t coating the pasta, stir in some more of the reserved pasta cooking water.Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi. Source: Simply Recipes

Shakshuka is a great meal that works for breakfast, lunch or dinner. It consists of eggs and peppers simmered in a tomato sauce infused with cumin and smoked paprika. It’s all prepared in a large skillet for the ultimate comfort food. Serve the shakshuka straight out of the skillet on the dinner table. Pair it with plenty of crusty bread or pita. Prep time: 20 minsCook time: 30 minsTotal time: 50 mins Servings: 4 servings Ingredients: 2 tablespoons olive oil 1 teaspoon smoked paprika 1 teaspoon ground cumin 1/4 teaspoon Maras or Aleppo pepper flakes, or 1/8 teaspoon crushed red pepper flakes 1 large yellow onion, halved and thinly sliced 2 cloves garlic, thinly sliced 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 can (28 ounces) whole peeled tomatoes, preferably San Marzano 1/2 teaspoon salt, or to taste 4 ounces feta cheese, crumbled 1/3 cup pitted Kalamata or other olives in brine 4 large eggs For garnish: 1/4 bunch cilantro, leaves coarsely chopped (for garnish) Directions: Cook the onion and peppers: In a large skillet over medium heat, heat the oil. Add the paprika, cumin, and pepper flakes and cook for 30 seconds to a minute to bloom the spices.Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic, red pepper, and yellow pepper and cook, stirring occasionally, for 15 minutes, or until the vegetables soften. Crush the tomatoes and simmer them with the peppers: In a bowl, break up the tomatoes with your hands. Add them to the skillet with the salt and cook for 5 minutes. Taste and add more salt, if you prefer. Cook the eggs: With the back of a spoon or a ladle, make 4 indentations in the sauce.Break an egg into a cup and carefully pour it into and indentation, being careful not to break the yolk. Repeat with the remaining eggs. (You can crack the egg directly into the sauce and skip the cup, but it’s easier to get a an errant egg shell or protect the dish from a bad egg if you use the cup method.)Sprinkle the feta and olives around the eggs. Cover the pan and simmer over medium heat for 8 minutes, or until the whites are set and the yolks are still soft. (If you like your eggs well done, cook for a minute or two longer.) To serve: Garnish with cilantro leaves and a sprinkling of red pepper flakes. Bring to the table and serve from the pan. Source: Simply Recipes

Looking to mix up how you prepare avocados? Fry them in an air fryer instead! This recipe leaves the avocados delicious and flavorful with minimal effort needed. Pair these with your favorite dipping sauce as a side dish along with your dinner. Ingredients: Avocado 2 eggs 1/2 cup panko mix 1/4 cup flour 4 tablespoons Italian seasoning Olive oil cooking spray Directions: Chop an avocado into fry size sticks In a bowl mix the eggs. In another bowl mix the Panko mix, flour and Italian seasoning Dip the avocado into the egg wash and then coat with the mix Coat pan and fries with olive oil spray Cook at 350°F for 8 minutes. Flip, spray and cook for another 5 minutes.

A poke bowl is a Hawaiian dish served with diced fresh fish on top of a bowl of rice with plenty of toppings such as avocado, radishes and cucumbers. The fish is tossed with a simple dressing of soy sauce, rice vinegar and sesame oil. When shopping for salmon be sure you’re purchasing the highest quality salmon since you’ll be eating it raw. In Japanese supermarkets the fish labeled sashimi is safe to eat raw. Prep time: 20 minsTotal time: 20 minsServings: 2 to 3 Servings Ingredients: For the poke bowl: 1 cup short-grain white rice 1 pound sashimi-grade salmon 1/4 cup soy sauce 1 1/2 tablespoons rice vinegar 1/2 tablespoon sugar 1 teaspoon toasted sesame oil 1/4 teaspoon garlic powder 2 scallions, thinly sliced Other toppings for your bowl: Sliced cucumber Sliced radish 1 large avocado, cubed Furikake Red pepper flakes Directions: Cook the rice: Start the rice first and prep the rest of the ingredients while it cooks. Rinse the rice a few times under cool water, rubbing it gently with your hands, until the water isn’t quite so cloudy. Then cook the rice according to package instructions or in a rice cooker. Fluff and keep covered until ready to eat. Prepare the salmon: Gently pat the salmon all over to make sure that there are no pin bones still lodged in the fillet; if there are, use needle-nosed pliers to remove them. Cut the salmon into 1/2-inch cubes. Add the salmon into a medium bowl and set aside. Make the dressing: In a small bowl, stir together the soy sauce, rice vinegar, sesame oil, sugar and garlic powder. The garlic powder and sugar will not dissolve completely, but that’s fine. Combine the salmon and the dressing: Add the sliced scallions to the bowl with the salmon, saving 1 to 2 tablespoons for garnish. Add the soy sauce mixture to the salmon and scallions. Using a large spoon or a rubber spatula, gently mix the salmon with the soy sauce mixture. Serve: Divide the rice between each bowl and then the salmon. Top with the rest of the sliced scallions, sliced cucumber, sliced radishes, diced avocado, furikake and red pepper flakes, if you like. The poke bowl is best enjoyed immediately. Source: Simply Recipes

Prepare cookies with just a bowl and a fork. They’re flourless, gluten free and easily accessible for new bakers. The cookies come out crunchy on the outside and chewy on the inside. Enjoy a balance of sweetness, chocolate chips and rich peanut butter taste. Try using a no-stir natural peanut butter that is minimally processed for the best results. Prep time: 10 minsCook time: 14 minsTotal time: 24 minsServings: 30 servingsYield: 30 cookies Ingredients: 2 cups (480g) peanut butter 2 eggs 1 cup (201g) granulated sugar 1 cup (213g) brown sugar, firmly packed 1 teaspoon (6 grams) salt 1 teaspoon (4.8g) baking soda 2 cups (320g) chocolate chips Directions: Preheat oven and line baking sheets: Preheat your oven to 375° F. Line two large baking sheets with parchment paper and set aside. Mix cookie dough: Combine peanut butter, eggs, sugar, salt, and baking soda in a large mixing bowl. Stir to combine with a fork until the mixture is uniform in texture. There should be no sugar visible, and the eggs should be fully incorporated. Fold in chocolate chips using a rubber spatula. Shape cookie dough: Use a spoon to scoop about two tablespoons of dough out onto your hand. Roll the dough into a ball and flatten slightly.Place about 15 cookies on each lined baking sheet, leaving one inch of space around each cookie. They will spread significantly while baking. Bake and cool cookies: Bake until cookies have cracked, about 13-15 minutes. Cool and store cookies: Let them cool on the cookie sheet for five minutes before transferring to a cooling rack. Store the baked and cooled cookies in a tightly sealed container at room temperature. Source: Simply Recipes

Prepare extravagant desserts with nothing more than an air fryer! This cinnamon apple air fried empanada recipe checks all the boxes for a sweet and comforting treat. Make these with the help of your family or friends for a fun weekend night in. Sprinkle them with powdered sugar for the finishing touch. Ingredients: Apple Corn Starch Cinnamon Powdered Sugar Brown Sugar 1 tbsp. Butter Canola Oil Cream cheese (optional) Empanada discs Non-stick cooking spray Directions: Chop an apple into squares Mix with ⅛ cup of corn starch, cinnamon, butter and canola oil Spray with non-stick spray and cook at 400°F for 3 minutes In another bowl mix apple with ⅛ cup powdered sugar and ⅛ cup brown sugar Place 2 tbsps. of apples and cream cheese (optional) on empanada disc. Seal edges with your hand or fork Spray outside of empanada with cooking oil and sprinkle cinnamon Cook at 350°F for 10 minutes. Flip and cook for another 10 minutes. Sprinkle with powdered sugar

A classic summer feast. New England lobster rolls contain just a few ingredients: large chunks of lobster, mayonnaise and celery, stuffed into a grilled hot dog bun. It’s enjoyed best on a hot summer day for added comfort. The rolls are easy to prepare since you can use frozen lobster, no need to fret with live lobster! Prepare these for your next weekend meal along with a side of chips. Prep time: 10 minsTotal time: 10 minsServings: 4 to 6 servings Ingredients: For the filling: 1 pound cooked lobster meat, cut into 1-inch pieces 3 tablespoons lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 cup finely chopped celery 1/3 cup mayonnaise For the buns: 4 to 6 New England style split-top hot dog buns 2 to 3 tablespoons soft butter For serving: Lemon wedges Potato chips Directions: Make the lobster salad: In a bowl, stir the lobster meat, lemon juice, salt, pepper, celery, and mayonnaise together. Taste and add more salt, pepper, or lemon juice, if you like. Toast the buns: Spread the outsides of the buns with softened butter. Set a skillet or cast iron pan over medium-high heat. Toast the buns for about 30 seconds on each side, or until golden brown. Assemble the lobster rolls: Fill each bun with lobster salad. Serve with potato chips and a wedge of lemon. Source: Simply Recipes

Take your fruits to the next level! Enjoy these carnival style peach fries. They’re great as an appetizer or dessert for their sweet delicious flavor and quick preparation. These fries can be cooked in just about 3 minutes. Easily prepare these with common pantry ingredients such as cinnamon, sugar and cornstarch. Ingredients: Peach Corn Starch Cinnamon Brown Sugar Butter Olive Oil Non-stick cooking spray Directions: Chop a peach into french fry pieces Mix fries with ⅛ cup of corn starch, cinnamon, butter and olive oil Spray air fryer pan with non-stick spray and load fries Air fry at 400°F for 3 minutes In another bowl mix 2 tbsp cinnamon and ⅓ cup brown sugar Mix fries with mix and serve