Tuna Salad Slaw

 2 oz Tuna

1/2 Tbsp mayonnaise

100 g apples

1 1/2 Tbsp lemon juice

1 cup coleslaw mix

1 dash sea salt

1 dash black pepper

Mix all ingredients and enjoy with crackers.

Sheet Pan Teriyaki Chicken

 1 lbs cubed chicken breast

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

matchstick carrots

broccoli florets

1/2 cup teriyaki sauce

In a large bowl, toss chicken, peppers, and carrots with sauce until evenly coated. Arrange on a sheet pan in a single layer. Air Roast at 400 for 18 minutes. After 10 minutes, add broccoli and return to oven.

Tara O'Brady's Basic, Great Chocolate Chip cookies

 1 cup unsalted butter, chopped

3 1/4 cups flour (415g)

1 1/4 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 1/2 cups (320g) packed light brown sugar

1/2 cup (100g) granulated sugar

2 eggs

2 teaspoons vanilla

12 ounces semisweet chopped chocolate

Preheat oven to 360 degrees. Line baking sheets with parchment paper

In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly until the butter is almost completely melted.

IN a bowl whisk together the flour, baking powder, baking soda and salt. Set aside

Pour melted butter into a large bowl, and then whisk in the sugars. The mixture may look to size, but will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not over mix.

If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Roll into balls using 3 tablespoons of dough for each.  Arrange on the prepared pans, leaving 3 inches in between each. Sprinkle with sea salt, if using. Bake in the hot oven until the tops are cracked and lightly golden, yet still soft at the center, 10 10 12 minutes, rotating pan half way through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch. 

Sweet Potato Gratin by Delish

 3 Tablespoons unsalted butter, softened, divided, plus more for foil

4 tsp, cloves garlic, chopped

2 Tablespoons, chopped fresh thyme leaves, plus more for serving

1 Tablespoon chopped fresh sage leaves

Kosher Salt

1 cup heavy cream

3/4 cup milk

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

2 large eggs

3/4 cup finely grated Parmesan

Freshly ground black pepper

2 lbs. sweet potatoes, peeled, sliced 1/8 inch thick

2 2/3 cup shredded Gruyere, about 8 ounces

1.Preheat oven to 375. Grease a 1-quart casserole or gratin dish with 1 tbsp. butter. In a small saucepan over medium heat, melt 2 tbsp. butter. Add garlic and cook, stirring, until fragrant, about 1 munite. Add thyme, sage and 1/2 tsp salt and cook, stirring until heated through, about 30 seconds. Add cream, milk, cinnamon and nutmeg. Bring to a simmer, cook, stirring until thickened, about 5 minutes. Remove from heat.

2. In a medium bowl, beat eggs. Transfer 1 cup cream mixture to a liquid measuring cup. Whisking constantly, slowly stream cream mixture into eggs. Add egg mixture to saucepan with remaining cream mixture and whisk to combine. Whisk in 1/2 cup Parmesan.

3. Line bottom of prepared dish with a layer of potatoes; season with salt. Top with 2/3 cup Gruyere and 2/3 cup egg mixture. Repeat 3 times, ending with egg mixture. Top with remaining 1/4 cup Parmesan.

4. Cover dish with buttered foil and bake 30 minutes. Uncover and bake until golden brown, about 30 minutes more. Top with thyme. 

Chocolate Chip Peanut Butter Cookies

 1 1/4 cup butter, softened

1 1/2 cup light brown sugar tightly packed (300g)

1/4 cup sugar (50g)

1 cup creamy peanut butter (280g)

2eggs = 1 egg yolk

1 teaspoon vanilla

3 cups all-purpose flour (370g)

1 1/2 teaspoon soda

1 heaping teaspoon salt

1 3/4 cup semisweet chocolate chips

1/2 cup granulated sugar for rolling

Combine butter and sugars in the bowl and beat until well combined (about 1 minute)

Add peanut butter and stir well

Add eggs and egg yolk one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.

Stir in vanilla

In a separate bowl, whisk together flour baking soda and salt

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined.

Stir in chocolate chips.

Chill dough for 30 minutes to one hour (start with 30, if the dough is too sticky or cookies come out too flat, return for another half an hour)

Preheat oven to 375 and line cookie sheets with parchment paper.

Pour remaining 1/2 cup sugar into a small bowl.

Once dough has chilled, remove from refrigerator and roll into 2 Tablespoons sized balls (35g). Roll through sugar and place on prepared cookie sheet at least 2 inches apart.

Bake for 10 minutes or until cookies begin to get little cracks on the top. 

Chocolate Chip Peanut Butter Cookies

 1 1/4 cup butter, softened

1 1/2 cups light brown sugar lightly packed (300g)

1/3 cup sugar (50g)

1 cup creamy peanut butter *280g)

2eggs plus 1 egg yolk

1 teaspoon vanilla

3 cups all purpose flour (370g)

1 1/2 teaspoons baking soda

1 heaping teaspoon salt

1 34 cups semisweet chocolate chips

1/2 cup granulate sugar for rolling

Directions:

Combine butter and sugars in the bowl of a stand mixer and beat until well combined (about 1 minute)

    Add peanut butter and stir well

Add eggs and egg yolk, one at a time, pausing to scrape down the sides and bottom of the bowl after each addition.

Stir in vanilla

In a separate, medium bowl, whisk together flour, baking soda, and salt.

Gradually add flour mixture into the peanut butter batter, pausing occasionally to scrape down sides and bottom of bowl so that all ingredients are well-combined. 

Stir in chocolate chips

Chill dough for 30 minutes to one hour.

Preheat oven to 375 degrees and line cookie sheets with parchment paper. Pour remaining 1/3 cup sugar into a small bowl and set aside.

Once dough has chilled, remove from refrigerator and roll into 2-tablespoon-sized balls. Roll through sugar and place on prepared cookie sheet at least 2 inches apart.

Bake for 10 minutes, or until cookies begin to get little cracks on top. 

Lemon Blueberry Sauce

 3/4 cup sugar

2 Tablespoons cornstarch

3 Tablespoons fresh lemon juice

2 egg yolks

3/4 cup water

1 teaspoon lemon extract

1/2 cup blueberries

Instructions:

1. Combine the sugar and cornstarch in a saucepan. Whisk to combine.

2. Add in the lemon juice and stir. Then stir in the egg yolks, water, and lemon extract.

3. Cook over medium heat until the mixture is thickened and smooth, stirring often.

4. Add blueberries and stir until desired consistency.