Creamy Tuna Pasta Salad

Ingredients:

• 2 cans of tuna, drained
• 2 cups of cooked pasta (like elbow macaroni or rotini)
• 1/2 cup mayonnaise (or Greek yogurt for a lighter option)
• 1/4 cup sour cream
• 1/2 cup diced celery
• 1/4 cup chopped red onion
• 1/4 cup diced pickles or relish
• 1/2 cup frozen peas, thawed
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste
• Optional: Chopped fresh dill or parsley for garnish

Instructions:

1. Cook the Pasta: Cook pasta according to package instructions. Drain and let it cool slightly.

2. Mix the Dressing: In a large bowl, combine the mayonnaise, sour cream, Dijon mustard, and lemon juice. Stir until smooth.

3. Add the Ingredients: Add the drained tuna, celery, red onion, pickles or relish, and thawed peas to the bowl. Mix well to combine.

4. Combine: Gently fold in the cooked pasta until everything is well coated with the dressing. Season with salt and pepper to taste.

5. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

6. Serve: Garnish with chopped fresh dill or parsley if desired, and serve chilled.

This creamy tuna pasta salad is perfect for a quick lunch or as a side dish. It’s easy to make, full of flavor, and a great way to use canned tuna. Enjoy!

Garlic Herb Roasted Chicken Thighs

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried thyme)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 1 lemon, juiced and zested
• 1 tablespoon Dijon mustard
• 1/2 cup chicken broth or white wine (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat Oven:

   • Preheat your oven to 400°F (200°C).

2. Prepare the Marinade:

   • In a small bowl, mix together the minced garlic, rosemary, thyme, paprika, salt, pepper, olive oil, lemon juice, lemon zest, and Dijon mustard.

3. Marinate the Chicken:

   • Pat the chicken thighs dry with paper towels. This helps the skin become crispier when roasting.
   • Rub the marinade all over the chicken thighs, ensuring they are well coated. If you have time, let the chicken marinate in the refrigerator for 30 minutes to an hour for better flavor.

4. Roast the Chicken:

   • Place the chicken thighs skin-side up in a large oven-safe skillet or baking dish. Pour the chicken broth or white wine around the thighs if you want extra moisture and flavor (this step is optional).
   • Roast in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown. If needed, you can broil the chicken for the last 2-3 minutes to get extra crispy skin.

5. Garnish and Serve:

   • Remove the chicken from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley.

6. Enjoy:

   • Serve the garlic herb roasted chicken thighs with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes:

• For Boneless, Skinless Thighs: You can use boneless, skinless chicken thighs instead. They will cook faster, so reduce the roasting time to about 25-30 minutes, or until they reach the proper internal temperature.

Easy Peach Cobbler

Ingredients:

• 4 cups fresh peaches, peeled and sliced (or use canned peaches, drained)
• 1 cup granulated sugar (divided)
• 1/2 cup unsalted butter (1 stick), melted
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)

Instructions:

1. Prepare the Oven and Pan:

   • Preheat your oven to 350°F (175°C).
   • Pour the melted butter into a 9x13-inch baking dish or a similar-sized pan, making sure it evenly coats the bottom.

2. Prepare the Peaches:

   • If using fresh peaches, combine them in a bowl with 1/2 cup of the sugar. Let them sit for a few minutes to release their juices. If using canned peaches, simply drain and set aside.

3. Make the Batter:

   • In a medium bowl, whisk together the flour, remaining 1/2 cup sugar, baking powder, and salt.
   • Add the milk and vanilla extract to the dry ingredients and stir until just combined. The batter will be slightly lumpy, which is fine.

4. Assemble the Cobbler:

   • Pour the batter evenly over the melted butter in the baking dish. Do not stir.
   • Spoon the peaches (along with any juice) over the batter. Again, do not stir. The batter will rise around the peaches as it bakes.

5. Bake:

   • Sprinkle the top with ground cinnamon, if desired.
   • Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the edges are bubbly.

6. Serve:

   • Let the cobbler cool slightly before serving. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.

Berry Lemonade Sorbet

Ingredients:

• 1 cup fresh strawberries, hulled and chopped
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/2 cup sugar (adjust to taste)
• 1/2 cup water
• 1 tablespoon lemon zest
• Fresh mint leaves for garnish (optional)

Instructions:

1. Make the Berry Purée:

   • In a blender or food processor, combine the strawberries, blueberries, and raspberries. Blend until smooth.
   • If you prefer a smoother texture, strain the purée through a fine mesh sieve to remove the seeds. Set the purée aside.

2. Prepare the Lemon Syrup:

   • In a small saucepan, combine the sugar, water, and lemon zest. Heat over medium heat, stirring until the sugar dissolves completely. Remove from heat and let it cool to room temperature.

3. Combine and Chill:

   • Once the lemon syrup is cool, stir in the fresh lemon juice.
   • Mix the lemon syrup with the berry purée until well combined.

4. Freeze the Sorbet:

   • Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir the mixture with a fork to break up any ice crystals, until it reaches a smooth, sorbet-like consistency (about 3-4 hours).

5. Serve:

   • Scoop the sorbet into bowls or cups. Garnish with fresh mint leaves and a few whole berries if desired.

6. Enjoy!

   • Serve immediately for a cool, refreshing treat. Perfect for summer picnics or as a light dessert on a warm evening.

Lemon Berry Trifle

Ingredients:

• For the Lemon Curd:

  • 1/2 cup fresh lemon juice (about 3-4 lemons)
  • Zest of 2 lemons
  • 3/4 cup sugar
  • 4 large egg yolks
  • 1/2 cup unsalted butter, cut into small pieces

• For the Whipped Cream:

  • 1 1/2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

• For the Trifle Layers:

  • 1 pound pound cake or angel food cake, cut into 1-inch cubes
  • 2 cups mixed fresh berries (strawberries, blueberries, raspberries, blackberries)
  • Fresh mint leaves, for garnish (optional)

Instructions:

1. Make the Lemon Curd:

   • In a medium saucepan, combine the lemon juice, lemon zest, sugar, and egg yolks. Whisk together until well combined.
   • Place the saucepan over medium heat and add the butter. Cook, whisking constantly, until the mixture thickens and coats the back of a spoon (about 7-10 minutes). Do not let it boil.
   • Remove from heat and pour the lemon curd into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.

2. Prepare the Whipped Cream:

   • In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
   • Using a hand mixer or stand mixer, whip the cream until soft peaks form. Set aside.

3. Assemble the Trifle:

   • In a large trifle dish or individual serving glasses, layer 1/3 of the pound cake cubes.
   • Spoon a layer of lemon curd over the cake, spreading it evenly.
   • Add a layer of mixed berries.
   • Spoon a layer of whipped cream over the berries.
   • Repeat the layers two more times, ending with a layer of whipped cream on top.

4. Garnish and Chill:

   • Garnish the top of the trifle with a few fresh berries and mint leaves.
   • Refrigerate for at least 1 hour before serving to allow the flavors to meld together.

5. Serve:

   • Serve chilled and enjoy this light, refreshing summer dessert!

Optional Variations:

• Berry Sauce: Drizzle a simple berry sauce (made by simmering berries with a bit of sugar) over the layers for extra flavor.
• Citrus Twist: Add a layer of orange or lime curd for a different citrus flavor.
• Crunch: Sprinkle some crushed graham crackers or toasted almonds between layers for added texture.

This Lemon Berry Trifle is a delightful and visually appealing summer dessert, combining the tartness of lemon with the sweetness of fresh berries and the light, airy texture of whipped cream. It's easy to make ahead and perfect for summer gatherings!

Spicy Garlic Shrimp Ramen Noodles

Ingredients:

- 2 packages of instant ramen noodles (discard the seasoning packets)

- 1/2 pound shrimp, peeled and deveined

- 4 cups chicken or vegetable broth

- 1 tablespoon vegetable oil

- 4 cloves garlic, minced

- 1 tablespoon ginger, minced

- 1/2 cup mushrooms, sliced

- 1/2 cup bok choy, chopped

- 1/2 cup carrot, julienned

- 1/4 cup soy sauce

- 2 tablespoons oyster sauce

- 1 tablespoon chili paste (such as Sambal Olenek) or Sriracha

- 1 teaspoon sesame oil

- 1 teaspoon sugar

- 2 green onions, chopped

- 1 tablespoon sesame seeds

- 1 boiled egg, halved

- Fresh cilantro, for garnish

- Lime wedges, for service

Instructions:

1. Prepare the Broth:

   - In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant (about 1 minute).

   - Add the mushrooms, bok choy, and carrots to the pot, and sauté for another 3-4 minutes until the vegetables are tender.

2. Add the Broth and Seasonings:

   - Pour in the chicken or vegetable broth. Add the soy sauce, oyster sauce, chili paste, sesame oil, and sugar. Stir well to combine.

   - Bring the broth to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

3.Cook the Shrimp:

   - While the broth is simmering, heat a small pan over medium-high heat. Add a little vegetable oil, then sauté the shrimp until they are pink and fully cooked, about 2-3 minutes per side. Set aside.

4. Cook the Noodles:

   - In the same pot as the broth, add the ramen noodles. Cook according to package instructions, usually about 2-3 minutes, until the noodles are tender.

5. Assemble the Ramen Bowls:

   - Divide the cooked noodles and broth into bowls. Top each bowl with the cooked shrimp, halved boiled egg, and a sprinkle of chopped green onions and sesame seeds.

   - Garnish with fresh cilantro and serve with a wedge of lime on the side for a bright, fresh flavor.

6. Serve and Enjoy:

   - Serve immediately, squeezing lime juice over the top for an extra burst of flavor.

   Optional Add-ins:

- Spice: Add extra chili paste or a dash of cayenne pepper for more heat.

- Crunch: Top with fried garlic or shallots for a crispy texture.

- Protein: Substitute or add chicken, pork belly, or tofu for variety.

Peanut Butter Dog Treats Bake or Air Fryer

Peanut Butter Dog Treats

Ingredients:

• 1 cup rolled oats
• 1/2 cup natural peanut butter (unsalted, no added sugar)
• 1 ripe banana, mashed
• 1 egg
• OPTIONAL 1/4 cup of natural local unpasteurized honey

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the Dough: In a large mixing bowl, combine the rolled oats, natural peanut butter, honey, mashed banana, and egg. Stir until all ingredients are well combined and form a thick dough.

3. Shape the Treats: Scoop out small portions of the dough and roll them into balls using your hands. Alternatively, you can use a cookie cutter to cut out shapes from the dough if desired.

4. Bake the Treats: Place the shaped treats onto the prepared baking sheet, leaving some space between each treat. Flatten each ball slightly with a fork or your fingers. Bake in the preheated oven for 12-15 minutes, or until the treats are golden brown and firm to the touch.

5. Cool and Store: Once baked, remove the treats from the oven and allow them to cool completely on a wire rack. Once cooled, store the treats in an airtight container at room temperature for up to one week.

AIR FRYER INSTRUCTIONS

1. 1. Preheat Your Air Fryer: Preheat your air fryer to 350°F (175°C) for about 3-5 minutes.

   2. Prepare the Treats: Follow steps 2 and 3 from the original recipe to prepare the dough and shape the treats.

   3. Air Fry the Treats: Once your air fryer is preheated, place the shaped treats into the air fryer basket in a single layer, leaving some space between each treat.

   4. Cook the Treats: Air fry the treats at 350°F (175°C) for about 8-10 minutes, or until they are golden brown and firm to the touch. You may need to adjust the cooking time slightly depending on the size and thickness of your treats and the specific model of your air fryer.

   5. Cool and Store: Once cooked, remove the treats from the air fryer and allow them to cool completely on a wire rack. Once cooled, store the treats in an airtight container at room temperature for up to one week.

   Just like with baking in the oven, be sure to monitor the treats closely while they cook in the air fryer to prevent overcooking or burning. Once cooled, you can offer these homemade treats to your dog as an occasional snack or reward. Enjoy making these healthy and delicious treats for your furry friend!

Feeding Instructions:

• Feed these homemade treats to your dog as an occasional snack or reward. Be mindful of your dog's overall diet and calorie intake, and adjust their regular meals accordingly to accommodate these treats.
• Monitor your dog for any allergic reactions or sensitivities to the ingredients in the treats. If your dog has known allergies or dietary restrictions, consult with your veterinarian before introducing new treats into their diet.