Trevino's Almond Pesto Fish & Farro Salad with Cauliflower and Prosciutto

This is a really unique dish, but it tastes so good! Todd and I love it!

Almond Pesto Fish
White Fish Fillets
1/2 C almonds
4 stems of Thyme Leaves
1/4 C Pesto
1 lemon zested and juiced

In food processor or blender add almonds, thyme, and pesto. Pulse until ground and combined. Place fish on a cooling rack on a sheet pan. Season fish with salt, pepper, zest and lemon juice. Cover the top of the fish with almond mixture and bake at 425 for about 10 minutes or until done.

Notes: She said she has made it with tilapia and cod, I made it with tilapia and loved it, I might try it with chicken

Pesto
10 basil leaves
1 clove of garlic
handful of Parmesan cheese
a drizzle of Olive Oil

blend in a food processor.

Farro Salad with Roasted Cauliflower and Prosciutto
1 lbs farro, rinsed and drained *
2 TBsp chicken base
2 heads of Cauliflower
1 shallot, chopped
3 cloves of garlic, chopped
1/2 pound prosciutto, diced**
1 can garbanzo beans drained and rinsed
Olive oil
Salt and Pepper TT (to taste)
1 lemon zested and juiced
1/2 bunch of parsley (FLAT leaf) *****
4 sprigs of thyme leaves

If you want to add more flavor you could add more garlic, some pesto, or grimalata (whatever that is)

On a large sheet pan arrange cauliflower evenly, drizzle with OO, sprinkle garlic and shallots over the top of the cauliflower and season with salt and pepper. Bake at 400 for about 20-30 minutes.
To remove some of the starch pre rinse your farro
In a large sauce pan add chicken base and farro (or quinoa/rice). Cover farro with liquid by 1 inch. Bring to a boil, then turn heat down to a simmer, let cook for about 20 minutes or until tender but chewy. Drain Farro and place in a bowl, add prosciutto, beans, lemon, cauliflower and herbs. Season with salt and pepper to taste, serve with fish.

Notes:
* Can be replaced with quinoa, or even rice
** Prosciutto is raw meat, and I didn't love the texture, and part of me couldn't get over the 'raw' part of it, I tried it with bacon the second time and it was really good
*** can add cheese feta, blue...etc
****it can be a Greek dish with cucumbers and feta
*****Flat leaf is for taste, curly leaf for decoration

Trevino's Snickerdoodles

Ingredients:

1 C cold butter (cubed)
1 C sugar
2/3 C brown sugar
2 eggs
1 tsp vanilla
3 C flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cream of tartar

Topping:
1 Tbsp cinnamon
1/4 C sugar

(you can add more cinnamon/sugar to your preference.)

Method:
1. Preheat oven to 350
2. Cream cubed butter, and sugars for at least 3 minutes.
3. Add vanilla, then eggs one at a time, mix until just incorporated
4. Add the rest of the dry ingredients and mix until just incorporated.
5. Using a small cookie scoop, scoop dough into balls, roll the balls into the cinnamon/sugar topping
6. Place on cookie sheet at least 2 inches apart
7. Bake at 350 for 11 minutes.

Notes:
These freeze really well, just flash freeze them and then put them in a freezer safe ziplock bag. To cook, do not thaw just place them on the cookie sheet 2 inches apart and cook at 350 for 11 minutes. These are Todd's favorites.

Instant Pot Pot Roast and Potatoes

Ingredients

· 1 3-5 pound beef chuck roast see notes for instructions from frozen

· 1 tablespoon oil

· 1 teaspoon salt

· 1 teaspoon onion powder

· 1 teaspoon garlic powder

· 1/2 teaspoon black pepper

· 1 pound baby red potatoes

· 4 large carrots, chopped into large chunks see note for using baby carrots

· 1 large yellow onion, chopped

· 4 cups beef broth

· 2 tablespoons worcestershire sauce

· 1/4 cup water

· 2 tablespoons corn starch

Instructions

Turn on your instant pot and set it to "saute". In a small bowl stir together salt, pepper, garlic powder, onion powder, and smoked paprika. Rub mixture all over the roast to coat all sides. 

Drizzle oil in instant pot, wait about 30 seconds, then use tongs to place roast in the pot. Do not move it for 3-4 minutes until well-seared and browned. Use tongs to turn the roast onto another side for 3-4 minutes, repeating until all sides are browned. 

Switch instant pot to "pressure cook" on high and set to 60-80 minutes (60 for a 3 pound roast, 80 for a 5 pound roast. see notes if using baby carrots). Add potatoes, onions, and carrots to pot (just arrange them around the roast) and pour beef broth and worcestershire sauce over everything. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. 

When the cooking time is up, do a natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for 10 minutes). After 10 minutes, turn vent to the venting release position and allow all of the steam to vent and the float valve to drop down before removing the lid. 

Transfer the roast, potatoes, onions, and carrots to a platter and shred the roast with 2 forks into chunks. Use a handheld strainer to scoop out bits from the broth in the pot. Set instant pot to "soup" setting. Whisk together the water and corn starch. Once broth is boiling, stir in corn starch mixture until the gravy thickens. Add salt, pepper, and garlic powder to taste. 

Serve gravy poured over roast and veggies and garnish with fresh thyme or parsley if desired. 

Notes

*If you'd like to use baby carrots, keep in mind that they will cook much faster than large chunks of whole carrots. To make sure they don't turn to mush, set your pressure cooking time 10 minutes shorter than the recipe states and leave the carrots out of the pot. Once the pressure cooking time is finished, add baby carrots to the pot and set the pot to pressure cook for 10 more minutes. 

**The recipe is written for a thawed roast. If using a frozen roast, you will need to add about 20-30 minutes to your pressure cooking time. You can also skip the searing step and simply rub the spices on the roast and then place it in the pot and then move ahead to the pressure cooking step. 

Mr. Roe's Crepes

Ingredients:
1 1/2 Cups Flour
1 TBsp Sugar
1/2 tsp baking powder
1/2 tsp salt
2 Cups Milk
2 Eggs
1/2 tsp Vanilla
2 TBsp melted butter



Method:
Mix all together. Heat a pan, once the pan is hot pour a very thin layer of the crepe mixture on your pan, then pick up the pan and 'swirl' the batter to create an even thinner layer.
Cook until all bubbles are popped and under side has a few brown spots, then flip. Once cooked layer crepes in a tortilla warmer.
We serve with nutella, strawberries and whip cream.
Notes:
If your milk and eggs are really cold it will make your melted butter harden up again, which was driving dad crazy when he was making them. The directions call for leaving the mixture in the fridge for an hour or so, (likly so the flavors will meld) I don't think I will ever do that because of the butter situation, I might leave the mixture on the counter for a bit before I start to make them, but as of yet I haven't ever done that and they turn out beautifully.

Brittany Mitchell's Protein Balls

I am not usually a protein ball fan, but when Brittany handed these out at our Salt Lake trip they were so good! I had to get the recipe from her!

Ingredients:
1 Cup Peanut Butter
1/2 Cup Raw Honey
1 Serving Chocolate Protein Powder *
1 1/2 Cup Oats**
2 TBsp Coco powder or Crio Bru grounds
30 dark chocolate chips

Mix all ingredients together. I stir everything but the chocolate chips, and then stir them in at the end. Roll them into 1 oz balls, and put in the fridge to 'set'. Keep them in an air tight container in either the fridge or freezer, try them, they will not disappoint!

* I put 2 scoops
** I blend my oats in the blender and you can't tell they are in the balls.

Cheesy Pasta (in the Instant Pot)

• 2 1/2 cups chicken broth
• 1/2 lb (8 oz) dry ziti pasta
• 1 tsp minced garlic, dried
• salt and pepper, to taste
• 3/4 cup red pasta sauce
• 3/4 cup evaporated milk
• 3/4 cup shredded parmesan cheese (not the powdered stuff!)
• 3/4 cup mozzarella cheese

Instructions

1. Place the broth, garlic, salt and pepper into the Instant Pot liner. Add the pasta to the pot. All noodles should be covered with the broth. DO NOT STIR.
2. Cook on Manual HIGH for 6 minutes. Allow for a 6 min NPR before QR the pressure. Stir the noddles, some may be slightly stuck together, but that is okay. Once you add in the evaporated milk and warm through, all will be well.
3. Add the red pasta sauce to the Instant Pot and stir well.
4. Add the evaporated milk to the Instant Pot and stir well.
5. Turn the Instant Pot onto Saute HIGH until the sauce is bubbling.
6. Turn the Instant Pot off and gradually stir in the parmesan cheese then the mozzarella cheese. Stir until the cheese has melted completely and the sauce has thickened. The sauce will thicken more as it cools. Enjoy!

Kalua Pork in the Instant Pot

Kalua Pig- Instant Pot
Ingredients:
3-6 bacon slices
3-5 lbs pork roast
1-2 tsp minced garlic (or more to taste)
1 1/2 tsp Red Hawaiian Sea Salt*
1 Cup water
1 Cabbage cored and cut into 6 wedges

Method:
1. Cut up your raw bacon into ‘pieces’ I am not precise, I just rough cut them with cooking scissors. Turn your IP to ‘saute’, and cook your bacon pieces for a few minutes.
2. Cut your pork into equal pieces ( I cut it into fourths if it isn’t frozen, if it is frozen I just throw the whole thing in there), place your pork on top of your cooked bacon
3. Pour in the cup of water.
4. Sprinkle your garlic and salt on top of your roast pieces
5. Close up the IP and set it for 90 minutes
6. Once the pot has depressurized pull out your pork pieces and put in the cabbage wedges, set the IP for 6 minutes, after it’s done do a quick release.
7. Enjoy!
**





Notes:
* I put a pinch and I find it plenty salty, but if I don’t put any I find it a bit tasteless
** I cook up some rice too

The Cookie Place Chocolate Chip Cookies

because I don't have enough chocolate chip cookie recipes...

Ingredients:

1 Cup Cold Butter (cut into small cubes)

1 Cup Brown Sugar

1/2 Cup Sugar

2 Eggs

1 1/2 Cup Cake Flour

1 1/2 Cup AP Four

1 tsp Cornstarch

3/4 tsp Baking Soda

3/4 tsp Salt

2 Cups Chocolate Chips

2 Cups Walnuts (roughly chopped)

Method:

*Preheat Oven to 410

*In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. 

*Add eggs, one at a time, mixing well after each one.

*Stir in flours, cornstarch, baking soda, and salt. Mix until just combined. Stir in chocolate chips and walnuts.

* Separate dough into large balls and place on a light color cookie sheet. The dough makes 8 extra large cookies, but I made about 12 really big cookies

* Bake 9-12 minutes or until golden brown on the top (in my oven 10 minutes was perfect) let them rest 10 minutes to set... enjoy so hard!

Notes:

*can substitute all-purpose flour for cake flour