3/4 C. flour
1/4 C water
1 egg
1/2 tsp salt
1 tsp sugar
1 kamaboko, chopped
6 shrimp, chopped fine
green onions, chopped
oil, for frying

Mix together the first 5 ingredients. Add the rest, except for the oil. In a large frying pan or wok, heat oil the drop by teaspoonfuls of the mixture into hot oil and fry. Enjoy.
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1 & 1/2 cups sugar
3/4 cup melted butter
2 large eggs
1 teaspoons almond extract
1 & 1/2 teaspoon vanilla
1/4 teaspoon salt
1 & 1/2 cups flour
3 tablespoons sliced lightly toasted almonds
1 tablespoon sugar for garnish

Grease and flour 9 inch cake pan. Preheat oven to 350.
Toast almonds on a cookie sheet for 3 - 5 minutes while mixing batter.
Blend melted butter and sugar, and beat in the eggs. Add extracts. Add salt and flour and mix well. Spread into pan. Sprinkle with almonds and 1 tablespoon sugar.
Bake 30-35 minutes until golden and toothpick comes out clean. Enjoy as a dessert bar, snack, or coffee companion.

Makes about 12 servings

RC: Nicole at orwhateveryoudo.com

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2 (7-ounce) packages microwavable rotini pasta
2 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon black pepper, plus more for garnish
3/4 cup freshly grated Parmesan cheese, divided
1/2 cup Italian-style salad dressing
1 1/2 teaspoons mayonnaise
1 1/2 cups chopped salami
2 1/2 cups sliced bell peppers
1/2 cup chopped red onion
1 (3.8 ounce) can sliced black olives, drained
1 (8 ounce) package small fresh mozzarella balls ('pearls')
3 cups firmly packed baby spinach or spring mix (3 ounces)

Toss together pasta, oil, Italian seasoning, salt, pepper, and 1/4 cup of the Parmesan in a medium bowl until evenly coated. Place in air fryer basket in an even layer.

Cook in the air fryer at 400 degrees, shaking basket halfway through, until golden and crispy, about 14 minutes.

Meanwhile, whisk together dressing and mayonnaise in a large bowl until combined. Add salami, bell peppers, onion, olives, mozzarella, and remaining 1/2 cup Parmesan cheese; tossing until evenly coated.

Add crispy pasta and spinach to vegetable mixture and toss to coat. Serve immediately garnished with additional pepper.

RC: Allrecipes.com

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2 tablespoons olive oil
1 & 1/2 pounds boneless skinless chicken thighs
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1 cup hummus
1 teaspoon smoked paprika
1 tablespoon lemon juice

Preheat the oven to 400 degrees.
Lightly grease a 9x13-inch baking dish with olive oil.
Pat the chicken dry with paper towels and place it in the prepared baking dish.
Season with garlic salt and pepper.
Spread the hummus mixture evenly over the top of each piece of chicken, making sure it's fully coated.
Top with paprika and lemon juice.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165 degrees. If you'd like a little color on top, broil for the last 2-3 minutes.
Let the chicken rest for 5 minutes before serving.


RC: Relle Lum
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cooking spray
8 bone-in, skin-on chicken thighs
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon ground paprika
1/4teaspoon ground black pepper

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil; spray foil with cooking spray. Arrange chicken thighs, skin-side up, on the prepared baking sheet. Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper in a small bowl; mix until well combined. Sprinkle spice mixture liberally over chicken thighs. Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees. Enjoy.

RC: Nicole Burdett
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