Fajitas

Marinade

• 1.5 lbs meat (boneless, skinless chicken, skirt steak, and/or shrimp)
• 3 TBSP olive oil
• 3 TBSP lime juice
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 "dash" hot sauce (1/2 TBSP-idk)
• 1 tsp salt 
• 1/2 tsp fine ground black pepper

Other ingredients

• 2 TBSP olive oil
• 1 onion
• 2 bell peppers
• 8 tortillas
• lime, sour cream, salsa, guacamole, and cheddar for topping

1) Combine ingredients and marinate overnight.

2) Completely cook meat in pan or grill heated to 400°F (chicken; ~ 5 min per side, steak; 3 min per side, shrimp; 2 min per side)

3) Cook the vegetables with salt and pepper.

4) Serve tortillas with meat, vegetables, and desired toppings.

Recipe stolen and adjusted from here.

Chicken Tikka Masala

Ginger-Garlic Paste

• 1/2 cup garlic cloves
• 1/2 cup ginger pieces
• 1/4 cup oil

Marinade

• 1 cup Greek yogurt
• 3 TBSP ginger-garlic paste
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 lb boneless, skinless chicken thighs

Sauce

• 2 tsp olive oil
• 3 tsp butter
• 1/3 cup ginger-garlic paste
• 2 serrano peppers, minced
• 2 TBSP tomato paste
• 1 tsp garam masala
• 2 tsp paprika
• 8 Roma tomatoes, diced
• 1.5 tsp salt
• 1 cup water
• 1 TBSP fenugreek leaves
• 1/2 cup heavy cream
• cilantro, for garnish
• Naan and rice, for serving

1) Blend the ginger-garlic paste together.

2) Combine marinade ingredients and let chicken marinate overnight.

3) Grill (recommended) or saute chicken on high heat, until charred on each side. It does NOT need to be completely cooked through yet. Set aside.

4) Add olive oil and butter into a dutch oven and heat over medium (I use setting "4" on my stove).

5) Add serrano peppers and ginger-garlic paste and saute until peppers brown around the edges.

5) Add tomato paste and cook for 3 minutes, until dark in color.

6) Add garam masala and paprika, stir to combine and let cook for 1 minute

7) Add tomatoes, salt, and water. Bring to a boil, turn the heat down, and simmer for 20 minutes.

8) Use an immersion blender to make sauce smooth. Bring sauce to a boil and add chicken and fenugreek leaves. Turn down heat and simmer for 10 minutes.

9) Remove from heat, add cream and stir. Serve.

Recipe stolen and adjusted from here.

French Toast

• 1 cup half and half
• 3 eggs
• 2 TBSP honey, warmed in microwave for 20 seconds
• 1/4 tsp salt
• 8x 1/2 slices of day old bread
• 4 TBSP butter

1) The night before - combine the half and half, eggs, honey and salt. Place in fridge. Lay fresh bread out to stale (I like to use wire racks - stales both sides - or you can turn halfway through).

2) Preheat oven to 375°F. Place bread into custard, letting it soak for 30 seconds on each side. Put on a wire rack for 2 minutes to drip excess custard off.

3) Using 1 TBSP at a time, melt butter and brown bread on both sides (~3 minutes).

4) Place french toast in preheated oven for 5 minutes. Serve.

Recipe stolen and adjusted from here.

Baked Salmon

• 3 lemons
• ~3 lbs salmon filet
• salt and pepper
• 2 cloved garlic, minced
• 6 TBSP butter
• 2 TBSP honey
• 1 tsp fresh thyme leaves
• 1 tsp dried oregano

1) Preheat oven to 350°F.

2) Slice lemons thin and line a foiled baking sheet with them. The area should be large enough to put the salmon on top.

3) Place salmon over lemons and season salmon with salt and pepper.

4) Combine the remaining ingredients. Fold the foil and pour sauce over the salmon, in a way that the foil contains the extra sauce.

5) Bake until Salmon in opaque and flakes with a fork, about 25 minutes.

6) Broil for ~5 minutes, until browned in spots. Serve.

Recipe stolen and adjusted from here.

Lemon Garlic Tilapia

• 4 tilapia filets
• 3 TBSP lemon juice
• 1 TBSP butter, melted
• 1 clove garlic, minced
• 1 tsp dried parsley
• salt and pepper

1) Preheat the oven to 375°F. Coat a pan or baking sheet with oil.

2) Combine the rest of the ingredients. Add tilapia to the baking dish, and cover with mixture.

3) Grind salt and pepper over the fillets. 

4) Bake for ~30 minutes, until fish is white and flakes apart with a fork. Serve.

Recipe stolen and adjusted from here.

Pumpkin Bread

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 12 TBSP butter (1.5 sticks)
• 2 cups sugar
• 2 eggs
• 1x 15 oz can pumpkin puree

1) Preheat the oven to 350°F. Grease two 8x4 pans and dust with flour.

2) Combine the dry ingredients.

3) In a separate bowl, beat the sugar and butter together (electric mixer or kitchenaid). Add the eggs, one at a time, beating well in-between, and continue beating for a few minutes. Add the pumpkin puree and allow to incorporate.

4) Add the flour mixture and mix on low speed.

5) Pour into pans and bake for 65-75 minutes, until a butter knife comes out clean when inserted into the center.

Recipe stolen and adjusted from here.

Zucchini Bread

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2.25 cups sugar
• 3 tsp vanilla extract
• 2 cups wet, grated zucchini
• 1 cup chopped walnuts

1) Preheat oven to 325°F. Grease two 8x4 pans.

2) Mix flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.

3) In a separate bowl, beat the eggs, oil, sugar and vanilla with an electric mixer. Add flour.

4) Use a spatula to stir in zucchini and walnuts.

5) Bake for 40-60 minutes, until a butter knife comes out clean when inserted into the center.

Recipe stolen and adjusted from here.