Smokin’ Salmon Benedict

INGREDIENTS

2 sandwich thins or English muffins

2 eggs

salt and pepper to taste

1/2 cup flaked cooked salmon or lox

2 tablespoons olive oil or butter

2 tablespoons store bought balsamic vinaigrette dressing (optional)

1 cup arugula and baby spinach mix

Hollandaise Sauce

INSTRUCTIONS

In a non-stick skillet on medium low heat, add olive oil and crack the egg into the pan. Season with salt and pepper.

Add a teaspoon of water and cover for 2 mins or until the yolk cooks to preference.

Remove pan from heat and place eggs on a plate.

Add spinach and arugula mix to one side of bread and then add salmon pieces and top with the egg. Drizzle with hollandaise sauce.

Lonnie’s Signature Guacamole & Chips

INGREDIENTS

1 package Corn or Flour Tortillas

3 Ripe Avocados

1/2 small white onion (finely diced)

1 lime (juiced)

2 tablespoons fresh cilantro (chopped)

1 teaspoon minced garlic

1/ teaspoon cayenne pepper

olive oil spray

salt and pepper to taste

INSTRUCTIONS

Guacamole and Chips

Preheat oven to 350° F

Cut tortillas in half and then cut each half into 2 triangles.

Place tortilla pieces on a greased baking sheet. Be careful not to overlap (several batches are required).

Spray the pieces with olive oil and bake for 5-7 minutes or until they reach your desired level of crispness.

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, and garlic. Stir in cayenne pepper.

5 Ingredient Tomato Spinach Pesto Linguini

INGREDIENTS

12 oz dried pasta (I used linguini)

3 cups baby spinach

1½ cups cherry tomatoes (halved)

1 cup Basil Pesto

1 tablespoon olive oil

INSTRUCTIONS

Cook pasta according to package instructions.

While the pasta cooks, add oil to skillet and sauté tomatoes over medium heat.

Cook 4-6 minutes or until tomatoes start to blister. Remove from heat.

Drain pasta and add to skillet with the tomatoes.

Add pesto and spinach, cool until spinach wilts (about 2 minutes).

Serve immediately or chilled.

Taco Salad

INGREDIENTS

1 lb Ground Turkey

1 tsp avocado oil (or any oil of choice)

2 tbsp Taco seasoning (store-bought or home-made)

8 oz Baby Spinach

1 1/3 cup Grape tomatoes (halved)

3/4 cup Cheddar cheese (shredded)

1/2 cup Green onions (chopped)1/3 cup salsa

1/3 cup Sour cream

1 cup tortillas (homemade or store bought)

Optional Toppings: Avocado, Pickled Jalapeno, Roasted Corn, Red Onion

INSTRUCTIONS

1. Heat oil in a skillet over high heat. Add ground turkey. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes until the turkey is browned and moisture has evaporated. Drain extra grease if needed.

2. Stir taco seasoning into the ground beef until well combined. Drain.

3. Add spinach to a large bowl layer all remaining ingredients on top, based on your preference. Add turkey and top with tortillas.

Roasted Broccoli

INGREDIENTS

1 bunch broccoli (about 1 1/2 pounds), cut into florets

2 tablespoons extra-virgin olive oil

3 cloves garlic, sliced

Kosher salt and freshly ground pepper

INSTRUCTIONS

1. Preheat oven to 450 degrees F.

2. Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Mexican Mule

INGREDIENTS

• 1 1/2 fluid ounces tequila

• 1/2 fluid ounce lime juice

• ice cubes

• 1/2 cup ginger beer

• 1 lime wedge for garnish

INSTRUCTIONS

1. Pour tequila and lime juice into a mug or goblet; add ice cubes and ginger beer. Stir to combine.

2. Drop a lime wedge into the mug for garnish.

Waffle, Sausage & Egg Sandwich

INGREDIENTS

3 eggs

1 boxed waffle mix

3/4 cup milk

2 tablespoons oil

4 turkey sausage links

1/2 cup baby spinach

1 tablespoon maple syrup

salt and pepper to taste

INSTRUCTIONS

Add salt and pepper to 2 eggs and cook to your preference (I scrambled mine).

Pour 1/4 cup of batter into a lightly greased waffle iron. Based on your waffle iron, remove when done. 

Assemble sandwich by stacking spinach, egg and sausage to 1/4th of the waffle and drizzle with 1/2 tablespoon maple syrup then top with another 1/4th of the waffle.

Creamy Mushroom Pasta

INGREDIENTS

2 tsp vegetable oil

2 large shallots, finely chopped

6 cloves garlic, minced

1 fresh red chili, finely minced 

2 cups vegetable broth

1 can coconut milk

1/2 cup marina sauce

4 cups mushrooms, thinly sliced

14 oz lasagna noodles (cut into 2 in pieces width-wise)

¼ cup sun-dried tomato, from a jar, coarsely chopped

1 tsp (4 g) ground paprika

Freshly cracked black pepper and salt to taste 

2 big handfuls spinach

INSTRUCTIONS

1. In a large pot on high heat, cook the onions, garlic, and chili in oil for 3 minutes, adding a splash of water as needed to deglaze the pan. 

2. Add remaining ingredients, except for the spinach, bring to a boil then reduce to a simmer with the lid partially covering. Stir occasionally to prevent burning. 

3. When pasta is al dente, about 12-15 minutes, remove from the heat and add in the spinach. Stir to combine. 

Sweet & Tangy Garlic Chili Wings

INGREDIENTS

1 1/2 pounds chicken wings (wing and drumstick separated)

3/4 cup Trader Joe’s sweet chili sauce

5 garlic cloves (peeled & minced)

1/2 tablespoon Old Bay Seasoning

1/4 tablespoon Trader Joe’s Umami Mushroom Seasoning

1 tablespoon onion powder

1 tablespoon garlic powder

2 green onions (thinly sliced)

freshly ground black pepper

INSTRUCTIONS

Heat oven to 425 degrees F°.

Clean chicken and pat dry with paper towels. Add to large bowl.

Season with Old Bay, Umami seasoning, pepper, onion powder, garlic powder.

Mix with hands to distribute seasoning to all sides.

Add to parchment or aluminum foil lined baking sheet.

Bake 30 -45 minutes.turning once half way.

Remove from oven. Add to bowl and toss with garlic and sweet chili sauce.

Broil 2-3 min or until crispy. Garnish with green onions.