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      Avocado Salmon

      Avocado Salmon

      Ingredients:

      For Salmon:

      • 12 oz Salmon Fillet
      • 2 Cloves Garlic, Minced
      • 1 Tablespoon Brown Sugar
      • Extra Virgin Olive Oil, To Taste
      • Kosher Salt and Fresh Ground Black Pepper, To Taste
      • 1 Teaspoon Paprika
      • 1/2 Teaspoon Tajin Seasoning with Lime

      For Topping:

      • 2 Avocado Pitted and Diced
      • 1/2 Medium Red Onion, Chopped
      • 2 Tablespoons Fresh Cilantro, Chopped
      • 2 Tablespoons Extra Virgin Olive Oil
      • 1/2 Teaspoon Tajin Seasoning with Lime
      • Kosher Salt and Fresh Ground Black Pepper, To Taste
      • 2 Tablespoons Lime Juice

      Instructions:

      1. Preheat your oven to 400ºF. Take a Baking Sheet and Line with Parchment Paper.
      2. Place Salmon on Baking Sheet and rub with Garlic, Brown Sugar, Olive Oil, Salt, Pepper, Paprika, and Tajin Seasoning.
      3. Bake until Salmon is cooked through (about 10 to 12 minutes).
      4. Combine Avocado, Red Onion, Cilantro, Olive Oil, Tajin Seasoning, Salt, Pepper and Lime Juice in a small bowl. Careful not to mix too much - leave chunks of avocado.
      5. Spoon Avocado mixture over the Salmon. 
      6. Serve and Enjoy!

      Slow Cooker Coffee Roast

      Slow Cooker Coffee Roast

      Ingredients
      1.5 Lbs Bottom Round Roast
      1 Onion, Chopped
      2 Garlic Cloves Chopped
      Salt and Pepper, To Taste
      1/2 Teaspoon Dried Oregano
      1 Bay Leaf
      1 Cup Black Coffee
      1/4 Cup Soy Sauce
      Optional - Add Potatoes and Carrots to the pot during the Last Hour of Cooking

      Instructions
      1. Lay Onion and Garlic on the bottom of crock pot, place roast on top.
      2. Season with Salt and Pepper, Oregano, and add Bay Leaf.
      3. Mix coffee and Soy Sauce together and pour over roast. 
      4. Cook on Low for about 6 hours.
      5. Serve and Enjoy!

      Creamy Tuscan Chicken

      Creamy Tuscan Chicken

      Ingredients:

      • Full Package Bacon, Sliced
      • 2 Boneless Skinless Chicken Breast, Sliced
      • 1 Teaspoon Salt
      • 1 Teaspoon Pepper
      • 1 Teaspoon Garlic Powder
      • 1/4 Teaspoon Red Pepper Flakes
      • 2 Onions, Sliced
      • 4 Cloves Garlic, Minced
      • 5 oz Spinach
      • 3/4 Cup Fresh Basil
      • 3  1/2 Cups Milk
      • 1/2 Cup Heavy Cream
      • 1 Lb Fettuccine
      • 1/2 Cup Pesto
      • 1  8 oz Jar Sun-dried Tomatoes, Drained Roughly Chopped
      • 1 Cup Parmesan Cheese, PLUS more for Serving
      • Fresh Parsley, Chopped for Serving

      Instructions:

      1. Cook Pasta according to directions on package.
      2. Add a Large Pot over Medium High Heat. Place in Bacon and Cook until Crispy.
      3. Add Chicken and season with Salt, Pepper, Garlic Powder, and Red Pepper Flakes. Continue to cook until cooked through and no longer pink. Remove from the pot and set aside.
      4. Add Onions and Garlic to pot. Cook until they've become soft. When the Onions are caramelized, Add in Milk and Cream. Bring to a boil.
      5. Add in Spinach, Basil, and Sun Dried Tomatoes. Cook until wilted. Add in cooked pasta. Cook for a remaining 3 minutes.
      6. Bring the Chicken back into the pot, Stir in Pesto  and Parmesan Cheese. 
      7. Serve with Fresh Chopped Parsley and Parmesan on top.