Tomato Herb Butter

1. In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
2. Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
3. Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.

COD

1. Preheat the oven to 400 degrees F.

2. Drizzle the bottom of a casserole dish lightly with non stick spray. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.

3. Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Brush the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.

4. Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
5. Garnish with fresh chopped herbs, if desired, and serve immediately.

1. Cut chicken into 6 bite size pieces

2. Cut each bacon strip into 3 pieces

3. Season chicken with seasoning of choice

4. Wrap a piece of the cut bacon around each piece of chicken

5. AirFryer – cook at 360 for 10-12 minutes or until cooked through

   Oven – bake at 375 for 15-20 minutes or until cooked through

1. Preheat oven to 400°F.
2. Place butter in a pan over medium heat. Add onion and garlic and cook until slightly softened. Add in mushrooms and cook until juices are released and reabsorbed. Add wine and thyme. Cook until evaporated but not dry. Cool completely.
3. Combine cooled mushrooms with cream cheese, mozzarella cheese and salt & pepper to taste.
4. Using a sharp knife, cut a 1 ½″ slit in the side of the chicken. Move the knife around creating a pocket. Fill the pocket with ¼ of the mushroom mixture. Repeat with remaining chicken breasts.

5. Place chicken breasts on a parchment-lined pan, sprinkle with salt & pepper to taste, and bake 30-35 minutes (165°F).

1. Preheat oven to 350°

2. In a large bowl, mash banana.

3. Stir in sugar, applesauce, milk and eggs until well combined.

4. Add in flour, baking soda, salt and cinnamon. Stir luntil combined and all flour is incorporated

5. Fold in 1/2 of the chocolate chips

6. Pour mixture into a 9×13 pan that has been sprayed with non stick spray

7. Sprinkle remaining chips over batter

8. Bake 24-28 minutes. Checking after 20. Cake is done when a toothpick inserted in the center comes out clean.

9. Cool completely and cut into 15 squares.

1. Preheat the Oven – Set the rack to the middle position and the temperature to 400ºF (204ºC).
2. Prepare the Bread – Line a sheet pan with parchment paper. Place bread slices on the pan and use the back of a spoon to indent each slice’s center.
3. Make the Custard Filling – In a medium bowl, whisk together the Greek yogurt, egg, sugar, cinnamon, and nutmeg until smooth.
4. Fill the Bread – Add about 2 tablespoons of the custard into the center of each piece of bread. The filling amount will vary depending on the size of the slice.
5. Bake – Cook until the custard is set and slightly wiggly on top, about 12 to 14 minutes. The custard should reach 170 to 175ºF

1. Cook pasta according to package directions.

2. Meanwhile, toss chicken with 2 teaspoons of Cajun seasoning.

3. In a large skillet, heat 2 tsp of olive oil. Cook chicken until fully cooked. Remove and keep warm

4. In the same skillet, saute peppers and onion in remaining 1 tsp of oil for 1 minute. Add garlic. Saute 1 minute longer. Add tomatoes; saute 2 minutes longer. Stir in 3/4 cup half and half.

5. Bring to a boil. Combine cornstarch with remaining Cajun seasoning and remaining half and half until smooth; gradually stir into skillet. Cook for 1-2 minutes or until thickened. Return chicken to the pan, heat through. Drain pasta; toss with chicken mixture

1. Spray a mini loaf pan with non stick spray. Preheat oven to 350
2. Tear bread into bite size pieces and add to mini loaf pan
3. In a bowl, beat eggs, milk, vanilla, sugar and seasonings of choice.
4. Pour egg mixture over bread. Mush it around so all the bread is soaked with the egg mixture.
5. Bake for about 25 minutes or until the egg mixture is set and cooked through.
6. Serve with syrup

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add the chicken to the pan and cook for 5-6 minutes per side or until golden brown and the chicken is cooked through (cooking time will depend on the thickness of your chicken)

2. Remove the chicken from the pan, reduce heat to medium-low and add garlic; stir for 30 seconds. Add the half and half, Italian seasoning and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach. Simmer for another 2-3 minutes

3. Return chicken to pan and simmer for another minute. Serve over pasta or rice with sauce

1. In a bowl, combine the yogurt, mayo, onion, parsley, tarragon, salt and pepper. Cover and refrigerate for 15 minutes

2. Cook salmon as desired – grill, pan sear, bake or poach.

3. Top salmon with tarragon sauce

1. In a glass measuring cut, place 1 1/3 cups warm water (115 to 118°).

2. Add sugar, stir to dissolve. Add yeast, stir. Let sit 10 minutes to active yeast – it will get bubbly

3. Meanwhile, in the bowl of a stand mixer, Combine flour, salt, dried milk and butter. Place the dough hook attachment on the mixer. Mix for 1-2 minutes.

4. Once the yeast is active and bubbly (about 10 minutes), add to flour mixture. Mix on low speed until all flour is incorporated – scraping down sides as you go.

5. Once the dough forms a ball, put mixer on speed 3 and knead bread for 5 minutes.

6. Form dough into a ball. Turn dough out into a large bowl coated with olive oil. Turn to coat.

7. Cover bowl with damp warm cloth or plastic wrap. Let rise in a warm place 1 hour 15 minutes to 1 hour 30 minutes. Dough will double in size.

8. Next, punch down dough.

9. Turn out onto flour dusted counter. With your hands, shape dough into a rectangle the size of the pan and about 1/4 inch thick.

10. Starting with the long side, roll up dough tightly, pulling as you roll.

11. Tuck ends in and fold under. Place dough in pan and pat down, shaping dough into pan. Place lid on pan

12. Let dough rise for 45 minutes to an hour, until the dough is to the top of the pan.

13. Bake at 375° for about 30 minutes, until golden brown

14. Turn out onto cooling rack. Rub all sides with butter

15. Let cool COMPLETELY before slicing into 25 slices.

16. See attached video below for clarification on some of the steps!