Brioche Dinner Rolls

 BRIOCHE DINNER ROLLS

Based on the recipe found here.

Will type recipe out later.

Salmon Tacos

 SALMON TACOS

Based on the recipe found here.

1 lb. salmon fillets, fresh or frozen and thawed

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. chili powder

1/2 tsp. ancho chili powder

1/4 tsp. garlic powder

1/4 tsp. onion powder

1-1/2 Tbsp. olive oil

small corn tortillas

coleslaw mix

Cilantro crema

In a small bowl, combine the salt, black pepper, chili powder, ancho chili powder, garlic powder, and onion powder.

Pat salmon dry, spread light coating of olive oil on the top of the salmon and season with the seasoning mixture.

Cook salmon in air fryer set at 375 degrees for 12-15 minutes depending on the thickness of the salmon.

Heat tortillas in skillet and spread cilantro cream. Build tacos with salmon, coleslaw mix, and drizzle of cilantro crema.

• ▢ 1 teaspoon kosher salt
• ▢ 

Creamy Hashbrown Potatoes

CREAMY HASHBROWN POTATOES

Based on the recipe found here.

 1 32-oz package frozen hashbrown potatoes

1 10-3/4 oz can cream of potato soup

2 c. shredded cheese

1 c. sour cream

1/2 tsp. pepper

1 8-oz container spreadable chive & onion cream cheese

Pour hashbrowns into a large bowl. In a medium bowl, combine the soup, cheese, sour cream, and pepper. Pour mixture over potatoes and mix well.

Spoon potatoes in a lightly greased 4-qt. slow cooker, cover, and cook on low for 3-1/2 to 4 hours. Stir in cream cheese.

Cranberry Sauerkraut Meatballs

 CRANBERRY SAUERKRAUT MEATBALLS

Based on recipe found here.

1 14-oz can whole-berry cranberry sauce

1 14-oz can sauerkraut, rinsed and well drained

1 12-oz bottle chili sauce

3/4 c. brown sugar

1 32-oz package frozen meatballs, thawed

In a 4-qt. slow cooker, combine the cranberry sauce, sauerkraut, chili sauce and brown sugar. Stir in meatballs. Cover and cook on low until heated through, 4-5 hours. 

Pumpkin Waffles

 PUMPKIN WAFFLES

Based on the recipe found here.

1-1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 c. canned pumpkin puree
2 eggs
3 Tbsp. butter, melted
1⁄4 c. dark brown sugar
1 c milk

In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.

In a medium bowl whisk together the pumpkin, eggs, butter, brown sugar and milk until well combined.

Make a well in the dry ingredients, and pour in the wet mixture. Mix together until JUST combine, being careful not to over mix. 

Cook in hot waffle iron.

Curried Pumpkin Soup

 CURRIED PUMPKIN SOUP

Based on the recipe found here.

3 Tbsp. olive oil

2 medium onions, diced

3 garlic cloves, minced

1 12-oz canned pumpkin

1 medium butternut squash seeded, peeled, and cubed

2 Tbsp. curry powder

1/2 tsp. nutmeg

1/2 tsp. ground ginger

1 tsp. salt

1/2 tsp. black pepper

6 c. vegetable stock

1/2 c. coconut milk

Heat the oil in a large dutch oven or heavy soup pot, sauté onions until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes. 

Prepare the butternut squash. Cube into 1-2” chunks. Add the pumpkin, squash, curry, nutmeg, ginger, red pepper, salt and pepper and stock. Stir and bring to a boil. Reduce to a simmer and cook until squash is tender and can be pierced with a fork, about 15-20 minutes.

Puree the soup in a food processor or blender. Return it to the pot. Add the coconut milk, additional salt and pepper, if needed, and heat over medium heat.

Sugar Cookies

 SUGAR COOKIES

Based on the recipe found here.

3/4 c. butter, softened

3/4 c. sugar

1 large egg, room temperature

2 tsp. vanilla

2-1/4 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

In mixer combine butter and sugar. Mix on high for 2 minutes until smooth and creamy. Add egg and vanilla. Mix until combined, about one minute, scraping as needed. Whisk dry ingredients together and then add to the butter mixture until combined.

Dough will be relatively soft. If it is too sticky to roll out, add an additional tablespoon of flour. Roll into two even disks that are 1/4" thick. Place parchment under each disk and wrap with plastic wrap. Refrigerate for at least 2 hours and up to 2 days.

Cut into shaped. Bake at 350 degrees for 11-13 minutes or until lightly browned.