Air Fryer Chicken Wings

 Ingredients:

1 1/2 pounds chicken wings

2 tablespoons avocado oil ( used cause it has a low smoke point)

1 tsp. smoked paprika

1 tsp. garlic powder

1 tsp. baking soda

salt to taste

Directions:

Preheat air fryer to 400 degrees F

Mix the oil into the bowl with the super dry chicken wings

I washed and patted dry with a paper towel then put them in the fridge on a rack for about 2 hours to really make sure they were dry.

Mixed the spices and baking soda in a small dish and sprinkled over the chicken that was covered with the oil

Make sure all the wings are covered.

Place wings in preheated fryer and "fry" for 9 minutes on one side. Flip-( being careful- they are HOT) then flip to other side for 9 minutes.

Use whatever sauce you enjoy!

GOOD ⭐⭐⭐⭐⭐

Gladys Kravitz Sugar Cookies ( from Bewitched)

 Josh is one of my gym buddies. He LOVES sugar cookies and had a birthday coming up.

I whipped up a batch of THESE that Mei's grandson wants me to make each time they visit.

Josh is a really nice young man and I decided to make this recipe AND Mei's grandsons and put them to a test.

Which one would he prefer.

It was close and the winner was--

⭐⭐⭐⭐ the one I make for Mei's grandson ⭐⭐⭐

Gladys- yours came close 😉

Dang Good Pie

 

3 large eggs

1 1/2 cups sugar

1 cup shredded coconut

3 tablespoons all-purpose flour

1 cup pineapple, crushed undrained (about an 8 oz can)

3/4 stick butter (6 Tbsp)

1 prepared pie crust

Directions:

Bake prepared pie crust at 350 for 10 minutes.

Mix eggs in small bowl. Then melt butter. Mix all ingredients together in medium bowl. Do not drain the pineapple.

Pour into prepared pie shell and bake. Bake at 350 for 45 min or until the center is set.

Mei's 74th birthday is today! She loves pineapple and coconut- when I saw this recipe I knew I HAD to make it for her😀

MEXICAN COLESLAW

 

¾ cup mayonnaise

½ cup sour cream

2 tbsp taco seasoning

2 tbsp fresh lime juice

½ tsp salt

¼ tsp black pepper

2 coleslaw mix

1 cup diced red bell pepper

1 can black beans

1 can fire-roasted corn

3 tbsp fresh jalapeno pepper

⅓ cup chopped fresh cilantro

Directions:

make the dressing, whisk together the mayonnaise, sour cream, taco seasoning, fresh lime juice, salt, and black pepper in a small bowl until smooth.

In a large bowl, combine the coleslaw mix, red bell pepper, black beans, fire-roasted corn, jalapeno pepper, fresh cilantro, and prepared dressing. Using a large spoon, stir to combine all the ingredients until evenly coated with the dressing mixture.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to chill and allow the flavors of the dressing to meld with the other ingredients.

Transfer to a serving bowl and garnish with additional chopped fresh cilantro.

Sweet Potato Patties

 

Ingredients:

 2 1/2 cups sweet potatoes

1 can of chickpeas  (1 1/2 cups)

1 small onion 

2 garlic cloves

3 tablespoons oats

2 tbsp chickpea flour *

 1 tsp paprika

Salt and pepper to taste

Some chopped parsley

 2 tbsp olive oil 

Directions

Peel and cook sweet potatoes in salted water

Chop onions and garlic, saute in olive oil until soft

 making sure the garlic doesn't burn

Drain Chickpeas and mash ( I put them in a food processor for a few short pulses)

Add Chickpeas to onion in garlic which has been placed in a med. size bowl

Drain the cooked sweet potatoes and add to chickpea mixture and mash sweet potatoes .

Add 3 tablespoons of the oats , 2 tablespoons chickpea flour and 1 teaspoon paprika ( used smoked paprika) to the mixture.

Once combined salt and pepper to taste.

Chop parsley -add to mixture and combine

Shape into patties and place on baking pan

( I air fried them)

Brush olive oil on each one then bake in a preheated 375 oven for 20 minutes, turning after 10.

*To make chickpea flour at home, blend 1–4 cups of dried, uncooked chickpeas in a high-speed blender or food processor for 1–2 minutes until a fine powder forms. Sift the flour through a fine-mesh sieve to remove large pieces, re-blending any remaining lumps. Store the flour in an airtight container for up to 2 months. 

NOTE: The photo makes them look dry- they weren't. Mei was eating them when I took them out of the air frier! 

Chilled Cucumber Ranch Crack Salad

 Ingredients:

4 large cucumbers, sliced

1 cup sour cream or Greek yogurt

1 packet ranch seasoning 1 oz

1 cup shredded sharp cheddar

8 slices bacon, cooked + crumbled

¼ cup green onions, chopped

1 tbsp fresh dill, chopped

Salt, pepper to taste

Directions:

Wash, peel cucumber.

Combine ingredients

Cover and refrigerate

Mei is growing fresh dill and chives. I didn't add the cheese due that she doesn't eat it.

Would make it again.

1905 Salad- Columbia Restaurant

 Gabe and I enjoyed dinner at the Columbia in January for my birthday. We were going to celebrate  our 50th  anniversary there but realized it was spring break. We can go back another time.

In the meantime I made this salad which was really good.

We all know what salad looks like and the recipe is the only important part.

Cabbage Carbonara

 

Ingredients:

½ medium head of cabbage

Olive oil, for roasting

1 medium onion

2 garlic cloves minced

1/4 cup cooked ham chopped

½ cup heavy cream

1/4 cup Parmesan cheese

1/4 tsp black pepper

Salt, to taste

Directions:

Preheat the oven to 400°

Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.

Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.

Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.

Make the sauce. Heat a large pan over medium heat. Add the chopped ham and cook for 2 to 3 minutes.

Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the heavy cream, then add the Parmesan cheese and black pepper.

Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.

Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.

I picked up cabbage around St. Patricks day when they were 39 cents a pound. Haven't done anything with them until today.

This recipe is delicious!

Carrots au Gratin

 Ingredients:

4 tablespoons melted butter, divided

1/4 cup saltine cracker crumbs

2 Tablespoons grated parmesan cheese

3 cups sliced carrots

1/4 chopped pepper- I used a yellow one

3 tablespoons chopped red onion

Directions:

In a small bowl, toss 2 tablespoons of the melted butter with cracker crumbs, parmesan cheese- set aside.

Cook carrots, pepper and onion in salted boiling water just until tender.

Drain

Stir in remaining 2 tablespoon butter. Top carrots with buttered crumbs

I made this recipe in 2006 for my dear friend Elsie. I remember she liked it.

It's from my collection of TOH recipes that I printed .

Garlic Parmesan Baked Shrimp

 Ingredients

1 pound large shrimp, peeled and deveined

4 cloves garlic, minced

¼ cup grated Parmesan cheese

2-4 tablespoons butter, melted

1 tablespoon lemon juice

½ teaspoon paprika

½ teaspoon Italian seasoning

Salt and pepper, to taste

¼ cup seasoned breadcrumbs or panko

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Directions:

Preheat your oven to 400-425°F (200-220°C). Lightly grease a baking dish with cooking spray or parchment paper.

Mix garlic, Parmesan cheese, melted butter, lemon juice, paprika, and Italian seasoning in a bowl.

Add the shrimp to the bowl and toss until they're evenly coated with the garlic-Parmesan mixture.

Arrange the shrimp in a single layer in the prepared baking dish.

Sprinkle breadcrumbs or panko over the shrimp.

Bake for 10-18 minutes, depending on the oven temperature and shrimp size, until the shrimp are pink and the topping is golden brown.

Garnish with chopped parsley and serve with lemon wedges

Cakemix Carrot Cake Cookies

 

Ingredients:

1 (15.25 ounce) box carrot cake mix( I used Duncan Hines)

2 large eggs

1/2 cup vegetable or canola oil

Directions:

Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

In a large bowl, mix the carrot cake mix, eggs, and vegetable oil until a smooth dough forms.

Use a medium cookie scoop to portion the dough onto the prepared baking sheets, making sure you have an even number of cookies. Space them about 2 inches apart.

Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.

Mei loves carrot cake so made these cookies for her

You can make these into a cookie "sandwich". Get a tub of cream cheese frosting , spread on bottom of one cookie then place the other cookie on top.

Slow Cooker Chicken Stew

 

Ingredients

 2 pounds boneless, skinless chicken thighs

 4 carrots, sliced

 3 potatoes, diced

 1 onion, chopped

3 cloves garlic, minced

4 cups chicken broth ( I cut this to 3 and even then it was a little soupy- I thicken it up with some added broth mixed with cornstarch)

1 cup frozen peas

 2 tablespoons tomato paste

 1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper, to taste

 Fresh parsley, chopped (for garnish)

Directions:

1. Place the chicken thighs at the bottom of the slow cooker.

2. Layer the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.

3. In a separate bowl, combine the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the slow cooker contents.

4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.

5. About 30 minutes before serving, add the frozen peas and allow them to heat through.

6. Once done, shred the chicken with two forks and stir it back into the stew. Adjust the seasoning if needed.

7. Serve hot, garnished with fresh parsley.

Preparation Time: 15 minutes

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

This is an old TOH recipe. I didn't add who posted it but very happy to found it😀

 I added some celery.

Why make this when the weather is warm? A good meal is a good meal!

Old Fashioned Salmon Patties Recipe

1 can pink salmon (14.75 oz )

1 large egg

⅓ cup onion, finely chopped

Lemon Juice- freshly squeezed

Garlic Salt: about 1 tsp (optional)

Black Pepper: about 1/4 tsp

Worcestershire Sauce: about 1 tsp (optional)

Mayonnaise: about 2 tbsp (optional)

Parsley: finely minced, about 1/4 cup

1/2 cup panko

1½ teaspoons salt

1½ teaspoons baking powder

1½ cups vegetable oil 

Directions:

Heat oil in a large heavy-bottomed skillet (such as a cast iron pan) over medium heat. It should be 350°F–375°F Don’t fill the skillet more than half full with oil.

Drain the can of salmon and reserve 2 tablespoons of the juice in a small bowl. Pick out any bones.

Whisk the egg in a large bowl. Add the salmon, ⅓ cup onion, ½ cup panko, and 1½ teaspoons salt.

Whisk 1½ teaspoons baking powder into the reserved salmon juice. Pour that into the salmon and flour mixture, and mix gently until combined.

Shape the mixture into patties, roughly 2 inches in diameter. Pack firmly but not too tightly. This helps them not to become crumbly.

*Fry in 1½ cups hot oil for 2–3 minutes, or until golden brown on the bottom. Flip and continue cooking until golden brown on the other side, another 2 minutes.

Drain on a paper towel lined plate.

Since I'm a disaster at frying I popped them in the air fryer! SO EASY!

Marthas Banana Bread

 

Ingredients:

½ cup (1 stick) butter, at room temperature, plus more for pan

1 cup sugar

2 large eggs

1 1/2 cups unbleached AP flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup mashed very ripe bananas( I use frozen bananas that were VERY ripe)

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

Directions:

Preheat oven to 350°F. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter, and sugar until light and fluffy.

Add eggs and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined.

Add bananas, sour cream, and vanilla; mix to combine.

Stir in nuts and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes.

Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Note: Good story why I made this.

Gabe still rides his bike. Not 26 miles like he use to but still active.

He did his ride while I was at the doctors office and he had a flat.

The bike is way to heavy to walk home especially since he was 4 miles from ours. He wanted to leave the bike at someones house ( no one he knew). He knocked on a few doors and went to another house and a man came to the door and told Gabe he could leave the bike in his yard. 

Gabe thanked him and told him he would be back in a hour to pick it up with the car after he walked home. The man told Gabe that no way was Gabe going to walk - he would drive him.

This man's mother died the night before knocked on this mans door. He told Gabe that he was in bed praying and then the door bell rang- maybe Gabe was God answer!

Fluffy Cottage Cheese Blueberry Cloud Bread

 Ingredients:

4 large eggs, separated

1 cup cottage cheese

1 cup fresh blueberries

1/4 teaspoon salt

1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

1/2 teaspoon vanilla extract (optional)

Directions:

Preheat the oven: Set oven to 300°F (150°C) and line a baking sheet with parchment paper.

Whip the egg whites: In a clean bowl, beat egg whites with salt and cream of tartar (if using) until stiff peaks form.

Blend the base: In another bowl, blend cottage cheese, egg yolks, and vanilla extract (if using) until smooth.

Combine: Gently fold the egg whites into the cottage cheese mixture using a spatula, keeping as much air as possible.

Add blueberries: Carefully fold in the blueberries without overmixing.

Shape and bake: Spoon the mixture into rounds or loaf shapes on the prepared baking sheet.

Bake: Bake for 25–30 minutes until golden and set. Cool slightly before serving.

Notes

Make sure your bowls are grease-free to help the egg whites whip properly. For best texture, use fresh blueberries and blend the cottage cheese until completely smooth.

 My egg whites didn't "peak" up the way I wanted. A tiny bit of yolk  broke in the whites.

I know it didn't fluff up the way I wanted but might try it again.

Note to self- next time make it in the individual casserole dish. Came out SO much better. 

 

Cucumber Lime Detox Juice

 Ingredients

1 large cucumber, chopped

1 lime- juiced

1 tablespoon fresh mint leaves

1 teaspoon fresh ginger- grated

1 cup cold water

Directions:

Wash the cucumber well and chop it into small pieces. Juice the lime.

Add cucumber, lime juice, mint leaves, ginger, honey, and water into a blender.

Blend for 30–40 seconds until the mixture becomes smooth.

Happy St. Patricks Day! A healthy green smoothie to celebrate.

Lime from my 40 year old tree. The tree is in a large pot. We move it in the garage when it gets cold.

Chickpea Cucumber Taco Bowl

 Ingredients:

1  can chickpeas

   1 tablespoon plain greek yogurt ( you can add more if needed)

1 tablespoon honey mustard

Chopped cucumber ( I used 1 med. size cucumber)

1/3 cup chopped bread and butter pickles

2 tablespoons chopped chives

1 teaspoon lemon juice

salt and pepper to taste

Directions:

Drain the chickpeas into a colander and rinse them under water, then shake off any excess water, transfer the chickpeas into a large bowl, and using a potato masher or food processor, mash down on the chickpeas until they are semi-mashed,

Add the greek yogurt over the mashed chickpeas, along with the  mustard, chopped cucumber, chopped red onion, chopped bread and butter pickles, grated garlic, and chopped chives, then add in the lemon juice, and season with salt and a generous portion of black pepper, mix together until well mixed, add in more yogurt as needed

My original idea was to add the above to a bed a lettuce. I have sweet potato wraps that I used for the bowl.

It's a make again.

Honey Garlic Slow Cooker Chicken Thighs

 Ingredients

2 pounds Chicken thighs 

⅓ cup Low-sodium soy sauce ( I didn't have low sodium and used dark soy sauce)

⅓ cup Honey

⅓ cup Ketchup

6 cloves Garlic minced

½ teaspoon Apple cider vinegar

1 teaspoon Fresh ginger grated

1 pinch Crushed red pepper flakes ( didn't use)

2 tablespoons Cornstarch

Directions:

Whisk together soy sauce, honey, ketchup, garlic, vinegar, ginger, and optional red pepper flakes in a bowl.

Place chicken thighs evenly in the crockpot and pour sauce over them.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is fork-tender.

Remove chicken and set aside. Pour the liquid from the slow cooker into a small pot.

Mix cornstarch with 2 tablespoons cold water to make a slurry.

Heat the sauce on medium and whisk in the slurry until thickened, about 2-3 minutes.

Return the sauce to the chicken or pour it over before serving.

Top chicken with scallions and sesame seeds. Serve with rice if desired.

Winn Dixie had thighs on sale. Gabe went shopping and bought a very large package of thighs. He was so excited when he got home, said look how cheap these were- LOL!

Baked Stuffed Shrimp Casserole

 

  1 pound large or jumbo shrimp, peeled and deveined (tails on, if preferred)

1 cup panko breadcrumbs

1/4 cup butter, melted

2 cloves garlic, minced

1/4 cup onion

2 tbsp fresh parsley, chopped

1 tbsp lemon juice

Salt and pepper, to taste

1/4 cup white wine or seafood stock (optional)

1/2 tsp paprika

Additional melted butter, for drizzling on top

Directions:

Preheat oven to 375°F (190°C).

Prepare the shrimp: Peel and devein the shrimp, leaving the tails on if desired. Butterfly each shrimp by slicing down the back without cutting all the way through.

Make the stuffing: In a skillet over medium heat, melt butter and sauté garlic and shallots (or onion) until soft. Stir in breadcrumbs, parsley, lemon juice, salt, and pepper. If using, add a splash of white wine or seafood stock to moisten.

Assemble the casserole: Grease a baking dish with butter or olive oil. Spread a thin layer of stuffing on the bottom. Arrange the shrimp on top, cut-side down, and spoon the remaining stuffing over the shrimp.

Add finishing touches: Drizzle the casserole with melted butter and sprinkle paprika on top.

Bake: Place the casserole in the oven and bake for 18–20 minutes, or until the shrimp are opaque and the topping is golden and crispy.

 

Optional broil: For a crispier top, broil for an additional 1–2 minutes at the end of baking.

Shrimp has been on sale quite a bit lately and I love the room sale so I have plenty in the freezer. 

This is one of the many recipes I want to make.

Protein Crust

 

Ingredients:

1 cup fat-free cottage cheese 

2 large eggs 

¼ cup oat flour 

or ½ cup almond flour

Optional: garlic powder, Italian seasoning, salt 

Directions:

Preheat oven to 400°F.

 Blend everything until completely smooth.

 Spread thin on parchment into 2 crust shapes (thin = crispier).

 Bake 20–25 minutes until golden and firm.

Add sauce (0–1 point), part-skim mozzarella (2–3 points), toppings.

Bake 5 more minutes.

Let it cool 3–5 minutes before slicing — it firms up.

You need to spray the parchment or use the mats, they really stuck to the paper.

I baked them longer then I should but they came out good and will make the recipe again. Didn't add any toppings