u/MoreMoira

- 1 block of cream cheese (250 ml room temperature NOT THE ONE FOR SPREADING, THE BLOCK)

- 1/2 C sour cream (I use 14%)

- 1/2 C half fat mayo

- 1 large medium heat salsa (650 ml or 2ish 250 ml jars)

- 2 C shredded cheddar cheese (approximately)

- 6-7 finely chopped green onion

In a bowl mix together the cream cheese, sour cream and mayo with a hand mixer or stand mixer (if you don't have those, just use the defrost option on your microwave for the block of cream cheese to soften it, around 1 minute, and then hand whisk together) in a bowl

Place mixture in a large pie plate or Pyrex dish for the layer on the bottom, evenly

Add the salsa on top, then shredded cheese, then finely chopped green onion to finish

Wrap with tin foil and set in fridge for an hour or 2

Dive in with some tortilla chips and enjoy!

- YES you can add additional layers like guac or beans, but that's up to you! It will still taste delicious.

- ALSO for anyone wanting to come at me for the mayo, I use half fat and it adds the creamy texture and additional tang to the base. Don't knock it until you try it!

***** For anyone adding guac or additional layers, use something deeper than a pie dish

Marinated the chicken in President's choice peri peri marinade overnight, the salad consisted of cherry tomatoes, cucumber, red onion, bell pepper, chickpea and quinoa.

The dressing for salad:

2 cups Olive oil

1 1/2 cups Lemon juice (a juice of a whole lemon)

1-2 tbsp Red wine vinegar

Dried oregano (shake as much as you want)

Dijon mustard (2-3 tbsp)

Salt

Pepper

Goat cheese (a whole block) FOR TOPPING, DO NOT MIX IT IN THE DRESSING, JUST TOSS WITH THE SALAD

Enjoy!!

Last mashed potatoes of the season for my household! My bok choy is local from the local farmers market that opened 2 weeks ago. It was so fresh and juicy! Used a potato ricer for the mash, but you don't need it, regular masher will do!

Skin on, boneless Chicken marinade:

- olive oil

- juice of 1 lemon

- onion and garlic powder

- salt and pepper

- ground thyme

I only let it marinade it for max 1 hour so the acidity of the lemon doesn't make the chicken break down too much

Preheat the oven to 400°F (200°C)

Heat an oven safe pan on the stove with a bit of olive oil and a bit of butter on med-high until it bubbles slightly, then add the chicken skin-side down, leave it alone for around 10 mins or until browned to add crisp to the skin, flip over and pop in the oven for around 20 mins or until cooked to 160°, set aside to rest while making your gravy.

Chicken gravy:

- pan juices and fond from oven safe pan

- 2 cups of water mixed with 2 tsp of better than Broullion (chicken or vegetable) you may need to add some additional water ONLY depending on the flavour and thickness you would like

- corn starch (around Tbsp) and water (around 2 tbsp) for thickening (shake it up in a mason jar or whisk it until blended)

- the lemon rinds from the 1 lemon squeezed

Put oven safe pan on medium and add your lemon rinds, chicken or veg stock and bring to a slight boil, then SLOWLY and a LITTLE at a time add your corn starch slurry while whisking it in. It will thicken almost instantly when adding it. Make sure when whisking the gravy that you scrape all the fond off the bottom of the pan to create the rich darker color and also for flavour. If you find you want to make more than 2 cups of gravy, feel free to add more water and balance it with more slurry until you get the amount and flavour profile you want! Let simmer for a few mins.

PLEASEEEE taste your gravy multiple times during this process for optimal taste.

My Mashed potatoes:

- 6-8 yellow potatoes, peeled and cut in half ONLY)

- salt + water

- Around 1 1/2 - 2 milk + 1 stick butter (1 cup)

- 1 garlic clove, peeled and sliced in half

- a sprig of Rosemary

Put peeled and sliced potatoes in a large pot, add water and a decent amount of salt, cover and bring potatoes to a boil on med-high, once pot is boiling then tilt the lid to prevent boiling over. Boil until it's fork tender, drain and set aside.

In a small saucepan add milk, butter, garlic clove and rosemary and bring to a simmer, let simmer for a good few mins until butter is melted and garlic has been infused into the mixture, then discard the rosemary and garlic from the mixture.

If you're using a potato ricer add potatoes to it and use the medium option to push it through the original pot, add on liquid and stir. Remember, you can always add more but can't take away so mix until you're happy with the texture and thickness.

If you're not using a ricer, no problem! Just use a masher and it will still taste the same!!

Bok Choy:

- Bok Choy, bottoms cut off and washed leaves

- Olive oil

- salt + pepper

Heat pan on med-high with a bit of olive oil until hot, add Bok Choy, salt and pep, flipping occasionally JUST until you see the leaves wilt. This truly will only take max 5 mins.

AND THAT'S IT!!! I always say to myself I'm not going to add in my full recipe but I can't help it 😂 if anyone actually ends up making this I hope you enjoy it!

TIP: I normally start boiling my potatoes the same time I start my chicken on the pan, potatoes will likely be done first but they can easily be set aside and be re-warmed once everything is finished!

EDIT: spelling lol