If your salmon has skin on it, use a sharp knife to separate the skin from the meat. Discard the skin and cut the salmon into 4-6 pieces. Coat each side with the blackened seasoning and set aside for cooking.

In a medium frying pan, add 1/2 of the oil, the garlic, onions, and black beans and cook over medium heat. Stir occasionally to prevent anything from burning.

While the bean mixture cooks, heat the remaining oil in a larger frying pan over medium high heat. Once the oil is hot, add the salmon and cook on each side for 3 minutes. After flipping the salmon, add the kale to the bean mixture to cook for the remaining 3 minutes.

When the 3 minutes is up, remove each pan from the heat, and assemble the wraps. Take a tortilla, add some of the kale and bean mixture, then 1/2 of the salmon, and a sprinkle of cheese.

Makes 2 servings.

Cut chicken into bite-sized pieces and put in a quart ziplock bag. Add the corn starch, garlic powder, red pepper flakes, and salt, seal the bag and shake it up so everything is coated. *Side note: every time I coat chicken this way it reminds me of the old "shake n' bake" commercials...I promise, this dish tastes better than "shake n' bake".*
Set the bag of coated chicken to the side, and heat olive oil in a large frying pan over medium high heat. Once the oil begins to bubble, add the chicken. I usually pull the chicken out with a fork, and shake some of the excess corn starch off before tossing it into the oil. Once all the chicken is added, cook on each side for about 4 minutes. If your bite sized pieces are on the large side, obviously you'll need to cook a little longer. If you are unsure if you chicken is done, cut into one!
Place the cooked chicken on a folded paper towel to soak up an excess oil, then move to a bowl. Add the sauce to the bowl and toss around a few times to coat evenly.
I like to serve this with spicy broccoli and some egg drop soup!

In a medium sauce pan, whisk room temperature broth with corn starch until there are no more clumps. Add in the ginger and red pepper flakes and bring to a boil.
While the broth comes to a boil, whisk the egg and egg whites together until they are all the same consistency and set aside. I like to do this step in a liquid measuring cup because when you "drop" the eggs in its actually more of a pour, so anything with a spout is ideal.
Once the broth is boiling, remove from heat and slowly pour the eggs into the broth while stirring at a consistent speed. After all of the egg ribbons form, add the green onions and as much salt as needed. I use the low sodium broth because I like to have more control over the salt.
Serve with a splash of sesame oil and enjoy!

Makes approximately 5 cups

Preheat oven to 425 degrees Fahrenheit.
Chop top off of the entire head of garlic and drizzle olive oil over the top. Wrap in foil and roast for 35 minutes in the oven.
While garlic is roasting, add tahini and lemon juice to a food processor. Blend for 2 minutes to fluff the tahini, this creates a lighter texture to the hummus. Add the garbanzo beans, cumin, and salt and continue to blend. Drizzle olive oil into the food processor while it is still going, use as much or as little olive oil as is needed. I tend to go a little heavier on the oil because I like the taste/texture it gives.
Once the garlic is done, use a hot pad or oven mitt to squeeze the foil and push the roasted garlic into the food processor. Blend everything an additional minute, then scoop everything into a bowl/serving dish and top with the sliced chives.
Serve with veggies, crackers, or even bagel chips (as pictured) and enjoy!
I typically make this on Sundays and take it with cherry tomatoes as a mid afternoon snack at work during the week.

Before going to bed, add the carrots, roughly chopped onion, and beer/cider into the bottom of a crock pot. Add whole brisket, fat side up, on top and dump the spices over the top. Cook in crock pot on low for 10 hours. My crock pot automatically switches to warm after the 10 hours, so its perfect for lazy mornings. Once the crock pot is set, its time for bed!

In the morning, boil the diced potatoes until soft. If you are cutting the potatoes the night before, be sure to keep them in water so they don't brown overnight. Strain liquid out of potatoes, and add to a large frying pan or griddle with the olive oil and small diced onion. While potatoes brown and onions soften, take beef from crock pot and chop finely. The meat will fall apart and kind of shred while cutting. When onions are softened, add meat and pepper to pan and stir everything around. Cook on medium high heat while stirring occasionally for 7 minutes until the meat gets crispy in places.

Serve with eggs (my favorite is over-easy right on top of the hash) and enjoy!

Since this makes soooo much food, its ideal for brunch and special occasions. My family likes to start making it on Christmas Eve for a yummy and easy Christmas Day brunch the next morning.