(2 portions)⁣
-2 salmon filets⁣
-puff pastry, thawed and cut in half⁣
-2 tbsp butter⁣
-1 shallot, diced⁣
-1 tbsp minced garlic⁣
-4 oz cream cheese⁣
-3 cups spinach⁣
-1/4 cup dry white wine⁣
-2 tbsp plain bread crumbs⁣
-1 egg with 1 tbsp water (egg wash)⁣
⁣

1. Preheat oven to 390.⁣
2. Season salmon with salt and pepper. Set on puff pastry halves.⁣
3. In a pan over medium heat, melt butter.⁣
4. Add garlic and shallot. Cook 2 min.⁣
5. Add white wine. Cook 3-4 min.⁣
6. Add cream cheese. Cook until combined.⁣
7. Add breadcrumbs and spinach. Cook until wilted.⁣
8. Spoon mixture over each salmon filet.⁣
9. Brush egg wash on all sides of puff pastry. Fold. Place seam side down on baking sheet or in baking dish. Brush with egg wash.⁣
10. Bake 25 min.

• salmon, cut into cubes
• 1 tsp each paprika, salt, pepper, onion powder, garlic powder
• orzo, cooked according to packaging
• 2 tbsp lemon juice
• 3 tbsp olive oil
• salsa: finely diced cucumber, tomato, kalamata olive, red onion, avocado, salt, pepper, olive oil, lemon juice, (optional, feta)

1. Toss salmon with seasoning. Line air fryer with foil. Air fry salmon cubes 12 min at 400.
2. Meanwhile, combine cooked orzo with lemon juice and olive oil.
3. Prepare salsa. Serve salmon bites over lemon orzo with salsa on top.
4. Serve salmon bites over lemon orzo with salsa.

• 1 sweet onion, chopped
• 1 tbsp minced garlic
• 2-3 chipotles in adobo sauce, chopped
• 1 tsp dried oregano
• 1 tsp cumin
• 1 can fire roasted crushed tomatoes
• 1/4 cup chicken broth
• 3 cups shredded/chopped chicken breast (I poach 3-4 chicken breasts in a large pot with half chicken broth half water for 25 min, then shred and lightly chop)

1. In a large pan, add a drizzle of olive oil. Add onion and garlic. Cook 5 min. Add chipotles, oregano, and cumin.
2. Season with salt and pepper. Stir in tomatoes and chicken broth. Bring to a simmer.
3. Transfer to a food processor and purée. Add back to pan. Stir in cooked shredded chicken.
4. Serve on corn or flour tortillas with cotija, lime, cilantro, chopped red onion, avocado, etc.

-sliced sourdough
-mayonnaise
-2 tbsp butter
-1 tbsp minced garlic
-sliced sharp cheddar
-shredded parmesan
-shredded gouda
-shredded gruyere

1. Shred 3 cheeses. If you shred yourself versus bagged shredded cheese, it will melt much better!
2. To a pan over medium heat, add butter. Once melted, stir in garlic.
3. Place one slice, mayonnaise down, in garlic butter. Add cheeses. Top with second slice of bread.
4. Coat sliced bread with mayonnaise.
5. Once your cheese has started melting, flip.
6. Cook until you get a golden crust on both sides.

-1/2 cup honey
-1/2 cup water
-2 sprigs rosemary, plus more for serving
-2 oz bourbon or whiskey
-2 tbsps rosemary honey syrup
-garnish: star anise, rosemary, orange peel

1. Make rosemary honey syrup by combining honey, water and rosemary in a small pot over high heat. Bring to a boil. Set aside to chill until room temperature. Can be stored in a covered container in refrigerator.
2. In a cocktail shaker, add ice, liquor, and syrup.
3. Pour into a glass and garnish.

-1 lb ground beef
-1 tbsp minced garlic
-2 tbsp chili powder
-1 tsp onion powder
-16 oz can Bush’s Best Pinto Beans in Medium Chili Sauce
-14.5 oz can Diced Tomatoes
-15.8 oz can Original Spaghettio’s
-11.5 oz can Spicy Hot V8
-14.5 oz can Red Gold Chili Ready Diced Tomatoes
Optional Toppings: shredded cheese, green onion, sour cream, oyster crackers, fritos

1. Brown ground beef in a large pot with minced garlic. Season with salt, pepper, onion powder, and chili powder.
2. Add in all other ingredients. Taste for flavor. Add additional chili powder if needed. Simmer for an hour to an hour and a half.
   Note: If using crockpot, add in cooked ground beef along with all other ingredients. Cook on low 4-6 hours.