Dark Chocolate Caramel Bars

I can’t really take credit for this recipe because it was my daughter’s idea and we borrowed the bulk of the recipe from the Ghirardelli website. It’s basically their classic chocolate chip recipe but we swapped out the chips for dark chocolate caramel squares. Freezing the chocolate bars before cutting them up ensures the caramel stays in tact while you chop it up. The resulting cookie bars are perfectly

chewy and soft with a hint of caramel. They would be amazing warm and topped with vanilla ice cream but do just fine on their own. These are a must make!

What you need:

• 1 cup salted butter, softened (Kerrygold is SO good here)

• 3/4 cup Sugar

• 3/4 cup Brown sugar, packed

• 2 Eggs, large

• 2 teaspoons Vanilla extract

• 2 1/4 cups all purpose Flour

• 1 teaspoon Baking soda

• 1/2 teaspoon Salt

• 2 , 4.8 oz Dark Chocolate Caramel Bars

Begin by heating the oven to 350°. Chocolate bars should already be frozen, a day in advance is great but a few hours should work.

Using a stand or handheld mixer cream together the sugars and softened butter, then add your eggs one at a time. When the eggs are fully incorporated add vanilla extract. In a separate bowl, combine flour, baking soda and salt. Then add the flour mixture to the butter mixture. When the dough has come together turn off the mixer. Remove the chocolate caramel bars from the freezer and roughly chop with a knife. Add the chopped chocolate to the dough and stir until just combined. Spoon into a glass baking dish and bake for approximately 30 - 35 minutes. I think these work best as a bar vs a round cookie because I believe they would spread a lot as individual cookies. Allow the bars to cool for 10-15 minutes before slicing and serving. These are best when they are not overdone but still chewy and soft.

Hot Honey Orange Salmon

Simple and delicious, perfectly sweet and a teensy bit spicy. This is one of my favorite simple ways to prepare salmon. The sriracha and honey complement the salmon but do not mask its flavor. The sauce may seem very spicy if you taste it alone but drizzling it on top of the salmon balances it out nicely.

What you need:

1 tbsp sriracha

zest half an orange (about 1 tsp)

juice of half an orange

2 tbsp honey

salt and pepper

1 lb of Atlantic salmon

Mix the first four ingredients and microwave for 30 seconds to make it easier to combine. Preheat oven to 400° and sprinkle salmon with salt and pepper. Pour honey orange mixture evenly on top of the salmon. Bake for 10-12 minutes if portioned out into small filets or 15-18 minutes for one large piece of salmon. Keep an eye on it, it’s finished when internal temperature is 145°. I like to flash broil it for just about 1 minute at the end to lightly caramelize the top, but be quick so you don’t burn it!

This pairs really well with sesame snow peas :

1 tbsp sesame oil

2 tbsp butter

8 oz fresh snow peas

pinch of salt and pepper

1 tbsp toasted sesame seeds

Combine all ingredients and cook over medium heat in a shallow pan. Stir at around 2-3 minutes and cook for another 2-3 minutes. The peas should remain bright green and vibrant.

Tuna Cakes

Tuna cakes may seem humble in appearance or ingredients but they are worthy in flavor. These come together in 15 minutes from start to finish and you probably have everything on hand to make them. I fry them in a combination of canola oil and olive oil because I think olive oil can taste over powering. If you love olive oil, just use it but be careful not to make it too hot because it will burn faster than vegetable or canola oil.

What you need:

2 cans of Albacore tuna

1 scallion

1/2 a red pepper

1 tsp dried parsley

salt and pepper

1/4 cup panko

1 egg

Tartar Sauce:

1/2 cup mayo

2 tsp capers and juices

1-2 tsp lemon juice (light squeeze of 1/2 a lemon)

1/2 tsp salt and pinch of pepper

2 tsp dried dill

2 tsp dried

Mix all together and allow 10-15 minutes for flavors to blend.

(would also be good with a little dijonaisse…mayo and dijon mixed together or even a little spicy mayo if you wanted to mix together some

sriracha or harissa paste in with mayo for something different)

Begin by finely chopping the red bell pepper and scallion and add it to a mixing bowl. Add one whole egg, panko, herbs, salt and pepper. Rinse and drain the tuna. Mix it all together with a spoon and form into patties. It’s ok to press tightly or use a ring to form them.

Add just enough oil to cover the bottom of the pan and turn to medium heat. It should be hot but not smoking, just gentle bubbles in the oil. Allow the oil to warm up and then carefully add the patties one at a time. Allow to cook for 5 minutes without disturbing and the carefully flip over for another 5 minutes. Serve with your sauce of choice and a side salad : )

These would also make great sandwiches on a burger bun. Enjoy!