Baked Fish with Lemon Cream Sauce

I've used cod & pollock. It's delicious, simple and easy! 

No Bake Chocolate Cheesecake (gf)

 For the crust:

1 1/2 C (225g) crunchy cookie crumbs (use gf cookies to make this gf.) - Teddy Grahams are a good one. Or Oreos.

6T (84g) unsalted butter, melted

For the cheesecake:

6oz bittersweet chocolate, chopped

3T (15g) unsweetened cocoa powder (preferably Dutch-processed)

2 1/2C (20 fl oz) heavy whipping cream, chilled (plus more by the teaspoonful if necessary)

1C (115g) icing sugar

1 8oz pkg full fat cream cheese at room temp.

1/8t kosher salt

shaved chocolate for decorating (optional)

In a large bowl, mix the cookie crumbs and melted butter until well combined. Press into bottom and sices of a 9in springform pan, or deep dish pie plate. Place in the freezer until firm (at least 10mins).

Place the chopped chocolate in a small microwave bowl and melt in short burst at 50% power, stirring in between until melted and smooth. Add cocoa powder, combine, and set aside to cool briefly. In the bowl of a stand mixer with whisk attachment, beat heavy whipping cream on med-high until soft peaks form. Add icing sugar and continue to beat until stiff glossy peaks form. Transfer to large bowl and place in fridge to chill. Switch to paddle attachment and use same bowl to beat cream cheese and salt on med-high until light and fluffy. Add the melted chocolate to the cream cheese in the mixer bowl and beat until well combined. Stop the mixer. Add the chocolate/cream cheese mixture to the whipping cream and whisk together gently by hand. Add more cream if needed to create a smooth mixture.

Remove crust from freezer and pour in the cheesecake mixture. Place in fridge for 2hrs or freexer for 1 hr to chill until set. decorate top as desired, slice and serve chilled.

Cantina Style Salsa

 2 14.5 oz cans stewed tomatoes

1/2 red onion

2 cloves garlic

juice of 1 lime

1 handful cilantro (about 1/2 C)

1 t kosher salt

Chipotle Tabasco Sauce (do not substitute, this is what makes it!) - amount varies depending on heat preference.

Place all except tabasco in a blender. Pulse until everything is chopped but not pureed. Add Tabasco to taste. Refrigerate 2-3 hours before serving.

Recipe from Our Best Bites.

White Chicken Chili Crock Pot

 2-3 boneless skinless chicken breasts

1 -2 cans white beans (cannellini or great northern)

1 packet white chili seasoning mix (Mccormick brand)
1/2 jar pepperoncini peppers

1/2 C juice from pepperoncini peppers

Cut chicken into uniform pieces. Spray chicken with evoo and salt & pepper to taste.

Drain beans (do not rinse)

Sprinkle beans over chicken

Sprinkle seasoning mix over beans & Chicken

Pour juice and pepperoncinis over all

Cook on low 5-6 hours or until chicken is fork tender

Serve in bowls with rice, tortilla chips, cheese, sour cream, fresh cilantro (or whatever you like! Corn, lettuce, pico de gallo, diced onion, avocado etc)

Crockpot potatoes

 A recipe to try...

1 bag of frozen hashbrowns

1 bag of shredded cheese

1 container of French onion dip OR sour cream and onion dip

1 stick of melted butter

Put everything in crockpot, mix, cook on low 4ish hours, or on high for 2 hrs.

Fried Rice

 2 T vegetable oil

2 T sesame oil

3 T soy sauce

4 C cooked rice, cooled (leftover is best)

1/2 t salt (a little more to taste, if desired)

1 t pepper

1 C frozen peas and diced carrots blend

3 large eggs, beaten

Preheat blackstone grill to apporox 350.

Add the vegetable oil, and spread around. Add on peas & carrots, saute until they are soft.

Move vegetables to the cooler side of the griddle and add the beaten eggs to the griddle. Scramble them on the griddle, then move them over to the cooler side with the veggies.

Pour cooked rice onto griddle and top with sesame oil soy sauce, salt & pepper. Saute the rice for 3-4 mins until heated through and slightly browned. Mix all together. Serve warm.

Can add pork, chicken or shrimp as desired.

One Pot Spinach Artichoke Pesto Pasta

 From kathleenscravings.com

2 T olive oil
1 small-medium onion (minced)
1 lemon, zested
1 T minced garlic
1/2 t red pepper flakes (up to 1 teaspoon if you like heat)
1 pound farfalle paste
5 cup water
1 15oz can artichoke hearts (roughly chopped)
1 14oz can white beans (rinsed and drained. Like cannelloni or great northern)
3/4 cup pesto
1 cup grated Parmesan cheese (plus extra for serving)
6 ounce baby spinach, chopped

1. In a large pot or Dutch oven, heat the olive oil on medium heat . Add the onion and saute for 2-3 minutes until softened.

2. Add the garlic, red pepper flakes, lemon zest, and a good pinch of salt and pepper. Saute for an additional 30 seconds until fragrant.

3. Add water, pasta, and a hearty pinch of salt. Stir to combine, scraping any bits off the bottom. Bring to a boil and cook for about 10 minutes until the pasta is almost al dente. There may be a little liquid left in the pot.

4. Lower the heat to medium-low. Add the artichokes, white beans, pesto, parmesan, and spinach. Stir to combine and continue cooking/stirring until the pasta is fully al dente, all the ingredients are warmed and the spinach is wilted. Adjust salt/ pepper if needed.

5. Spoon into bowls and top with extra parmesan cheese. Enjoy!