Fast, convenient and very delicious. I had 2 salmon filets and a bag of Trader Joe’s Vegetable Fried Rice in the freezer. I cooked up the fried rice in a large skillet, air fried the salmon and voila! Sometimes I do it with shrimp, sometimes chicken and you can use tofu. This salmon takes less than 15 minutes to prep and cook — can’t beat that.

This is what I did last night and there wasn’t anything left. Even Joel eats all the vegetables in this fried rice– sort of amazing!

Air Fryer Honey Dijon Salmon:

Ingredients:

2 6 oz. salmon filets

2 Tablespoon dijon mustard

2 Tablespoon honey

2 teaspoon olive oil

1 teaspoon garlic powder

Salt and Pepper

Directions:

Preheat the air fryer for 5 minutes at 400 degrees

In a small bowl , add the honey, dijon, garlic powder, and olive oil, stir to combine

Pat the salmon filets dry with paper towels. Season with salt and pepper.

Spoon the honey glaze over the top of the salmon and rub into all the sides of the salmon to coat. If you’d like you can reserve some glaze — I didn’t but if you’d like to you can.

Place the salmon filets in the air fryer after 5 minute pre heat, skin side down.

Cook at 400 degrees for 7-9 minutes depending on thickness of your filet and how you like it done.

Once cooked I removed the skin, cut up into small pieces and added it to fried rice in the skillet which was on oven on low, everything is cooked so just mixed around a bit and served !! Perfection and pretty healthy for a quick weeknight meal.

*to stretch Trader Joe’s Vegetable Fried Rice you can add extra frozen peas carrots corn whatever you have in freezer.

*also we love this hot and spicy Japanese BBQ sauce available in many food stores. It’s Bachan’s Japanese BBQ sauce Hot and Spicy, they also make a few others that aren’t hot and spicy.

Melted Chocolate and Toasty Marshmallows!!! This is a hit for your next party or just for your family. Who says it’s only for camping out? This was made in the oven very quickly and came out perfectly delicious and perfect all year round.  A few minutes in the oven and a few minutes to prep and you have a delicious most fun dessert to serve. Serve it with graham crackers or graham cracker sticks and watch it disappear. You can also mix it with peanut butter chips for a little bit different spin on S’mores. All I can say is yum!

Happy Labor Day!

Ingredients:

app. 1 regular size bag of  chocolate chips, you can use semi-sweet, milk chocolate, peanut butter chips or any combo.

Marshmallows- start out with a whole bag — you’ll probably use 3/4 of the bag –you can use minis or the large ones but I just used regular sized this time which are readily available

Graham Cracker Squares–for dipping

I used an 8 inch cast iron skillet– it makes for a great presentation and it cooks perfectly– just be very very careful with serving it because skillet will be very hot — careful supervision with this one

Directions:

Pre-heat oven to 350 degrees and spray the cast iron pan with cooking spray ( this will help with clean up)  Pour the chips you’re using in an even layer on the bottom of the skillet.  Bake for3-4  minutes or until chocolate chips are melted . Watch closely because you don’t want to burn. Using an oven mitt –remove the skillet from the oven and stir the chocolate around  then cover the top with the marshmallows completely. Bake for another 4-5 minutes or until marshmallows are browned on top. ( see photo)  Serve immediately with graham cracker squares —only tip is to be very careful , because the dip and the pan will be very hot!!!! you’ll have to supervise with little ones and even some of the over anxious adults. You can let it rest for about 4-5 minutes before serving. But it should be served hot.

*if you don’t have a skillet you may use another oven-safe baking dish like a 9×13 pyrex would work . Chocolate does melt more evenly in cast-iron skillet and it retains heat better. 

*you can adjust the amounts of chocolate and marshmallows to your liking, and the size of the skillet. Some of these photos show the jumbo sized marshmallows which will work just as well or you can cut them in 1/2. 

*use whatever kind of chips you like, and any kind of marshmallows you like — mini marshmallows work well here too.

I tried these last night and instantly fell in love with the distinctly mediterranean flavor. I served with tzatziki sauce and orzo would be perfect with just a little bit of olive oil, salt and dill added to it. I was sort of experimenting with the meatballs last night but gotta say these were sort of perfect as is. A greek salad or my cucumber/avocado salad on the side with some warm pita would also be perfect!

This is what I did last night.

Ingredients:

1 lb. ground chicken

1 medium zucchini, I bought it pre-shredded and used it that way you can chop it up finer if you’d like in processor if you’re doing it yourself or just take about 8 oz. out of pre -shredded and throw in the processor — you don’t need to press out excess moisture — if it’s very wet just blot it out a little –mine wasn’t

1/2 cup panko breadcrumbs

1/2 cup crumbled feta

1/3 cup minced yellow onion or shallots

2 Tbsp. finely chopped fresh dill– and don’t omit because this gives it that distinct mediterranean flavor

1 tsp. lemon zest

3/4 tsp. kosher salt

3/4 tsp. garlic powder

1/2 tsp. black pepper

Extra virgin Olive Oil for frying

and rice or orzo with a side of tzatziki is perfect

Greek salad also great as well as my cucumber/avocado salad

Directions:

Combine all meatball ingredients in a large bowl, using your clean hands mix thoroughly and mash all ingredients together. I rolled app. 24 smallish meatballs.

Heat Olive Oil ( a fair amount to cover bottom and a little more ) Heat up over medium heat when oil is hot place meatballs and cook until golden brown, rotating to brown all sides to the best of your ability. App. 6-7 minutes . I did it in 2 batches. After cooking meatballs I blotted excess oil out on paper towels covered with aluminum foil till ready to eat.

Prep any of your sides — and serve! Yummy!

cookingwithcandi.com/2023/08/26/yellow-tomato-gazpacho-5/

Making pizza at home with store bought dough is one of my favorite things to do. It’s easy once you get the hang of the dough and I found a few tricks along the way which help make it easier. The real trick to the dough is letting it rise and come to room temperature. If you try to work with cold dough out of the fridge it won’t work . You will need a rimmed sheet pan as well. I keep some dough in the freezer and take it out the night before and let it defrost in the fridge and the next day about 4 hours before I am using I place it on the counter ( in the sun even better) and let it rise and come to room temperature. There are many places to buy dough and you’ll have to find the best one by your home. I buy in Whole Foods when I am in Colorado and in NY Trader Joes , Whole Foods and your local pizza place or bakery will probably be happy to sell you a ball of dough. .Dough will need at least 3 – 4 hours to rise outside of the fridge. Nothing will happen to it so just set it out on the counter — I open the bag and let it rise away. My ingredients are simple and if you follow instructions you should be fine. Don’t be discouraged if the first few times it doesn’t come out perfectly — it took me a few times with the dough to really get the hang of it. Give it a try!

This is what I do and these are my instructions:

Ingredients:

1 bag Pizza Dough — for 4 people I make for 2 and we always have extra slices

16 oz. Pizza Sauce — if I have homemade I use that if not I always have a jar of Raos Arrabiata or Marinara on hand

Italian Seasonings — dry app. 2 tsp. you’ll have to eyeball it

flour for stretching dough — this is a must

Olive Oil Spray for spraying baking sheet — I like this better than using olive oil — either one will work on baking sheet

Parmesan Cheese

Shredded Mozzarella — app. 8 oz. more or less

Directions:

Let dough rise. Read notes above. Keeping the store bought dough on a counter for at least 3 hours or more. It will keep rising in the bag so I usually open the bag to give it room to rise. If you’re defrosting it do so overnight in fridge and then take it out the next day. You’ll notice it rising in fridge ( at least it should)

Pre-heat oven to 450 degrees — very important to get oven hot so make sure you’re oven is pre-heated

Spray baking sheet with Olive Oil Cooking Spray or using a brush lightly coat bottom of baking sheet with Olive Oil . I use a 12x 17 rimmed baking sheet . You don’t need a pizza stone.

Stretch the dough. On a clean surface ( counter top ) I put down a light amount of flour (enough for both sides) and you can always add more , the dough will help to expand the dough. Place raw dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out. I put my fists under the dough to stretch ( you don’t need a rolling pin) You can alternate between pinching the dough with your finger, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in circular motions. Usually a few motions will get the dough stretching. When it’s large enough gently transfer to the prepared sheet pan. I spread it out thin in center and more dough around perimeter ( crust) if there are holes in your dough pinch together dough or fold over the dough in that spot and get rid of them . I spread it out all the way to cover entire baking sheet . Don’t worry about your dough being a perfect shape. All pizza is delicious and beautiful.

Bake the naked pizza dough in the oven at 450 degrees for 7 minutes. During this time prep your toppings. I am sort of a purist so it’s sauce, cheese , and seasoning. Never add the toppings to raw pizza dough.

After par-baking the pizza dough, remove from oven and raise temperature of oven to 500 degrees. ( make sure it gets to 500) I add my sauce — spreading it out on dough, I leave a little room around perimeter ( see photo) , dried Italian seasoning ( if you’re using) parmesan cheese and mozzarella cheese . Obviously if you have other toppings you want to use this is the time to add.

Bake the pizza at 500 for another 10 minutes — all ovens vary so check on it after 7 minutes.

I like my cheese fully melted and a little brown in spots. Let it cool off for a few minutes before slicing .

I use a pizza cutter and get 8 slices .

Let me know how this comes out — tag me on Instagram story — I would love that.