Turkey & Stuffing Rollups

Turkey & Stuffing Rollups

Turkey & Stuffing Rollups

 

8 slices good quality Oven Roasted Turkey Breast

1 package (5 ounces) dry Stuffing Mix (turkey or cornbread flavored) or use homemade stuffing

2 packets (0.87 ounce, each) Turkey Gravy mix

1 can (10 ounces) Cream of Chicken Soup

2 C. Water

 

Prepare stuffing mix according to package directions. Prepare gravy by dumping gravy mix into a medium-sized sauce pan. Mix in water and cream of chicken soup. Stir well and bring to a boil. Reduce heat to low and let simmer for a couple minutes until thickened. Preheat oven to 350 degrees. Spoon 1/4 C. of stuffing onto each turkey slice. Roll up and place seam side down in a greased 9×13 glass baking pan. Repeat with all turkey slices. Pour about 1 C. of gravy over the turkey rolls. Cover tightly with foil and bake for 30 minutes, or until hot and bubbly. Serve with mashed potatoes, veggies and remaining gravy. Enjoy!

 

Servings: 4
Serving Size: 2 rollups

Calories: 311
Fat: 8 g
Fiber: 1 g
Protein: 17 g

One Pan Chipotle Honey Chicken and Rice

One Pan Chipotle Honey Chicken and Rice

One Pan Chipotle Honey Chicken and RiceOne Pan Chipotle Honey Chicken and Rice

 

6 chicken thighs or breasts (skin on or off)

1/4 C. extra virgin olive oil

1/4 C. grated parmesan cheese

1-2 T. chopped chipotle in adobo

1 tsp. smoked paprika

1 tsp. onion powder

4 cloves garlic, chopped

2 tsp. lemon zest

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. sliced/chopped zucchini

Hot Honey

1/2 C. honey

2-3 T. hot sauce

1-3 tsp. cayenne pepper

3/4 tsp. chipotle chili powder

1/2 teaspon onion powder

sea salt

 

Preheat the oven to 400°. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 C. of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 C. more water and cook for an additional 10 minutes. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!

 

Servings: 6
Serving Size: 1 chicken thigh with about 1 C. rice and zucchini

Calories: 662
Fat: 31 g
Fiber: 1 g
Protein: 25 g

Creamy Meyer Lemon Pasta

Creamy Meyer Lemon Pasta

Creamy Meyer Lemon Pasta

 

1pound spaghetti or linguine

3 small Meyer lemons (about 8 ounces total), see Tip

3 T. unsalted butter

6 large garlic cloves, sliced thinly

1tsp. fennel seeds, coarsely ground

1¼C. heavy cream

½ C. lightly packed dill leaves and tender stems, very coarsely chopped

Black pepper, for serving

 

Bring a large pot of heavily salted water (about 2 T. kosher salt to about 6 quarts water) to a boil. Add the spaghetti and cook, occasionally stirring, until al dente. Reserve 1 C. of the pasta cooking water, then drain the pasta. Meanwhile, trim the tops and bottoms off two of the Meyer lemons and slice into ¼-inch discs, discard any seeds, then very roughly chop into small pebbly pieces. Cut the remaining lemon into wedges for serving. In a large skillet or Dutch oven, melt the butter over medium-low heat. Add the garlic, season with salt and cook, stirring, until softened, about 2 minutes. Stir in the chopped lemon pieces and ground fennel seeds, season again with salt, and cook, stirring occasionally until very soft, but not mushy 3 to 5 minutes. Pour in the cream, turn up the heat to medium, bring to a simmer, then add the cooked pasta and toss to coat with tongs. Add about ½ C. pasta liquid, toss again and cook, tossing often, until the sauce thickens but still pools a little at the bottom, 3 to 5 minutes. If more sauce is desired, add a little more pasta liquid, toss again and continue cooking until the desired sauciness is reached. Turn off heat, season with salt and stir in dill (reserving some for serving on top). Serve the pasta while hot, sprinkled with reserved dill, freshly ground black pepper and lemon wedges, as desired. Tip: If you cannot find Meyer lemons, regular lemons can work, but be sure to simmer the chopped pieces in salted water for 3 to 5 minutes or until most of the bitterness has gone away.

 

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 775
Fat: 38 g
Fiber: 5 g
Protein: 18 g

Queso Steak and Elote Tacos

Queso Steak and Elote Tacos

Queso Steak and Elote TacosQueso Steak and Elote Tacos

 

2 C. grilled or roasted corn

3 T. mayo

1 jalapeño, seeded if desired, and chopped

2 T. chopped fresh cilantro

1 T. lime juice

1/2 C. crumbled cotija or feta cheese

salt

Tacos

2-3 T. taco seasoning (homemade in notes)

1 lb. flank steak

1 1/2 C. shredded Mexican cheese blend

8 mini taco-size flour tortillas

8 hard taco shells

shredded lettuce, avocado, and limes, for serving

Queso

1 can RO*TEL

2 C. cubed pepper jack or Velveeta, melted

 

To make the street corn: mix all ingredients in a bowl. Season with salt. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love! Taco Seasoning: Mix 2 T. chili powder, 2 tsp. smoked paprika, 2 tsp. ground cumin, 2 tsp. garlic powder, 2 tsp. onion powder, and 2 tsp. salt.

 

Servings: 4
Serving Size: 2 tacos

Calories: 1091
Fat: 65 g
Fiber: 6 g
Protein: 61 g

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

 

1 1/4 lbs boneless skinless chicken breasts , sliced into 1 1/4-inch thick strips

1/2 C. plain bread crumbs

1/4 C. + 2 T. slightly packed , finely grated parmesan cheese

3/4 tsp dried basil

1/4 tsp each dried oregano , thyme and crushed rosemary

Salt and freshly ground black pepper

5 T. olive oil , divided

2 cloves garlic , minced

1 lb fresh green beans , tops trimmed

1 C. grape tomatoes , sliced into halves

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 T. olive oil to a separate shallow dish and stir in garlic. Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere. Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press. On opposite side of baking dish, toss green beans with 1 T. olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste. Roast in preheated oven 23 – 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking). Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.

 

Servings: 4
Serving Size: 1/4 of chicken tenders and vegetables

Calories: 458
Fat: 24 g
Fiber: 4 g
Protein: 39 g

Lemon Butter Spinach and Artichoke Chicken

Lemon Butter Spinach and Artichoke Chicken

Lemon Butter Spinach and Artichoke ChickenLemon Butter Spinach and Artichoke Chicken

 

4 chicken cutlets or small breasts

salt and black pepper

1/4 C. all-purpose/gluten-free flour

2 T. onion powder

1 T. garlic powder

2 T. extra virgin olive oil

4 T. salted butter

1 lemon, sliced + 1/3 C. lemon juice

2 cloves garlic, chopped

2 T. fresh thyme leaves

chili flakes

1/2 C. broth

1/2 C. salsa verde (optional)

2 C. baby spinach

1 jar (12 oz.) marinated artichokes, quartered

1/3 C. cream

1/2 C. grated parmesan cheese

 

Preheat oven to 400° F. Season the chicken with salt and pepper. Place the flour, onion powder, and garlic powder in a shallow bowl and dredge the chicken through the flour mix. Heat 2 T. olive oil and the chicken in a large skillet set over medium-high heat. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet. To the skillet, add the butter, lemon slices, garlic, thyme, and chili flakes. Cook for 2 minutes until the butter browns. Add the lemon juice, broth, salsa verde, if using, and spinach. Slide the chicken and any juices left on the plate back into the skillet. Add the artichokes. Pour in the cream. Simmer 2 minutes. Sprinkle over lots of parmesan, then bake for 5 minutes until the chicken is cooked through. Serve the chicken and sauce with fresh herbs.

 

Servings: 4
Serving Size: 1 chicken cutlet with sauce

Calories: 602
Fat: 38 g
Fiber: 3 g
Protein: 46 g

Homemade Cilantro Lime Ranch Dressing

Homemade Cilantro Lime Ranch Dressing

Homemade Cilantro Lime Ranch Dressing

 

¾ C. light mayo

¾ C. Greek yogurt

2 T.  lime (juice from)

1 T. olive oil

1/3 C. milk

1/3 C. cilantro,  chopped

2 T. fresh chives, roughly chopped

2-3 cloves garlic, minced

¼ tsp. salt

¼ tsp. black pepper

 

Place all ingredients into a blender or food processor and bend until smooth and creamy. Leftovers can be kept in air tight container for up to 2 weeks in the refrigerator.

 

Servings: 16
Serving Size: 2 T.

Calories: 52
Fat: 4 g
Fiber: 0 g
Protein: 1 g

Dump + Bake Chicken Alfredo Noodle Casserole

Dump + Bake Chicken Alfredo Noodle Casserole

Dump + Bake Chicken Alfredo Noodle CasseroleDump + Bake Chicken Alfredo Noodle Casserole

 

2 T. salted butter, melted

2 T. Italian seasoning

1-2 T. garlic powder

1 tsp. onion powder

1 lb. boneless chicken, cut into cubes

salt and black pepper

chili flakes

1 lb. dry short cut pasta or egg noodles

3 C. chopped broccoli florets

4 oz. cream cheese, melted

1 C. heavy cream

1 C. whole milk

1 C. grated Parmesan cheese

1 C. shredded mozzarella or provolone

fresh parsley or basil, for serving

 

Preheat the oven to 425°F. Melt the butter in a 9×13 inch baking dish with high sides. Add the chicken, 1 T. Italian seasoning, 1 T. garlic powder, onion powder, salt, pepper, and chili flakes. Arrange the noodles and broccoli over the raw chicken. Pour over 1 1/2 C. of water. Mix the melted cream cheese with the heavy cream. Whisk in the milk and the parmesan. Add additional Italian seasoning to taste. Evenly pour the cream mix over the noodles and broccoli. Top with cheese. Sprinkle with additional garlic powder. Cover and bake 30 minutes. Remove the lid and bake another 15-20 minutes or until the cheese is browning and the noodles on top are getting crispy. Top with fresh chopped parsley or basil. Scoop and enjoy!

 

Servings: 8
Serving Size: about 1 1/2 C.

Calories: 587
Fat: 29 g
Fiber: 3 g
Protein: 31 g

Crockpot Sticky Sesame Ginger Chicken

Crockpot Sticky Sesame Ginger Chicken

Crockpot Sticky Sesame Ginger ChickenCrockpot Sticky Sesame Ginger Chicken

 

2 lb. chicken breasts or thighs

2 tsp. garlic powder

2 tsp. onion powder

1 tsp. ground ginger

black pepper

2 T. all-purpose or gluten-free flour

1/2 C. tamari/soy sauce

1/3 C. pomegranate juice (orange juice works well too)

2 T. honey

1 T. molasses

1 T. creamy peanut butter (optional)

1 tsp. chili flakes

1 T. pickled ginger

3/4 lb. brussels sprouts, halved

1 T. toasted sesame oil

rice, sesame seeds, and green onions, for serving

1 C. pomegranate arils (optional)

 

In the bowl of your crockpot, add the chicken, garlic powder, onion powder, ginger, and pepper. Toss to coat. Add the flour and toss again. To the crockpot, add the tamari, pomegranate juice, honey, molasses, peanut butter, chili flakes, and pickled ginger. Stir it all together. Add the Brussels sprouts and sesame oil. Cover and cook on low for 3-4 hours or on high for 2 hours. Crank the heat on the slow cooker to high. Remove the lid, stir, and shred the chicken. Cook for 20 minutes to thicken the sauce. Serve the chicken, Brussels sprouts, and sauce over bowls of rice topped with pomegranate arils, green onions, and sesame seeds. Enjoy!

 

Servings: 6
Serving Size: about 1 C. chicken and Brussels sprouts with sauce

Calories: 291
Fat: 6 g
Fiber: 2 g
Protein: 38 g

Easy Italian Chicken Bake

Easy Italian Chicken Bake

Easy Italian Chicken Bake

 

3-4 Boneless Skinless Chicken Breasts

4-6 T. Prepared Pesto

1-2 Roma Tomatoes

1 C. Mozzarella Cheese grated

 

Trim the chicken and lay them in a glass baking dish in a single layer. Spread 1-2 T. of the pesto on top of each chicken breast. Cut the roma tomatoes into slices approx 1/2″ thick and lay 2 slices on top of each chicken breast. Sprinkle the cheese over the top of the chicken breasts. Bake at 400?F for 30-40 minutes or until the chicken is done and the juices run clear. Serve over a bed of rice or a plate of pasta. Enjoy!

Skillet Tomato Cheddar Chicken Pot Pie

Skillet Tomato Cheddar Chicken Pot Pie

Skillet Tomato Cheddar Chicken Pot PieSkillet Tomato Cheddar Chicken Pot Pie

 

3 oz. prosciutto (optional)

4 T. salted butter or olive oil

1 yellow onion, chopped

3 cloves garlic, chopped

2 T. fresh thyme leaves

1 tsp. paprika

1/4 tsp. cayenne

1/3 C. all-purpose flour

2 C. broth

4 C. cherry tomatoes

salt and black pepper

2 C. whole milk

2 C. shredded chicken

1 C. fresh basil leaves

2 C. shredded sharp cheddar cheese

1 sheet frozen puff pastry, thawed

1 egg yolk

 

Preheat the oven to 400° F. Cook the prosciutto with 1 T. butter in a large oven-safe skillet over medium heat until crispy. Pull the prosciutto out and set aside. In the same skillet, melt together 2 T. butter with the onion, garlic, thyme, paprika, and cayenne, cooking until fragrant, about 5 minutes. Sprinkle the flour over the mixture and cook until golden, 2 minutes.Add the tomatoes, then gradually whisk in the broth until smooth. Season with salt and pepper. Bring to a simmer, reduce the heat to medium. Cook uncovered until the tomatoes begin to burst, about 10 minutes. Mix in the milk. Let cook for 5 minutes until slightly thickened. Mix in the chicken, basil, and cheese. Remove from the heat. Top the chicken with the reserved prosciutto. Roll the pastry out into a slightly larger square to fit your skillet. Mix the egg yolk with 1 T. of water, then brush the pastry all over with the beaten yolk. Lay the pastry over the chicken filling, tucking in the sides as needed. Bake until the pastry is deeply golden, about 30 minutes. Top the pie with sea salt, then break into it and enjoy!

 

Servings: 6
Serving Size: 1/6 of pot pie

Calories: 641
Fat: 41 g
Fiber: 3 g
Protein: 32 g

Zucchini Parmesan

Zucchini Parmesan

Zucchini Parmesan

 

2 T. extra-virgin olive oil

3 cloves garlic, smashed

4 ounces pancetta, cubed

2 large or 3 small zucchini (about 1 pound), julienned (see cook’s note)

Kosher salt and freshly ground pepper

1 large egg plus 1 large yolk

1 ounce Pecorino Romano, finely grated (1 C.), plus more for serving

¼ tsp. finely grated lemon zest

8 ounces spaghetti or linguine

½ C. thinly sliced fresh basil leaves

 

In a large skillet or braiser, heat oil, garlic, and pancetta over medium. Cook, stirring occasionally, until pancetta is just crisp, about 5 minutes. Add zucchini; season with salt and cook, stirring occasionally, until tender, 8 to 10 minutes. Meanwhile, whisk together egg, yolk, cheese, and lemon zest. Season with a pinch of salt and several grinds of pepper. Cook spaghetti in a large pot of salted boiling water until al dente (about 1 minute shy of package instructions). Reserve 1 C. pasta water; drain. Slowly whisk 2 T. hot pasta water into egg mixture, then transfer pasta and egg mixture to skillet. Cook over medium heat, tossing vigorously and adding more pasta water as needed, 1/4 C. at a time, until sauce is silky and thickened, about 1 minute. Remove from heat and stir in basil; season to taste. Serve, topped with more cheese.

 

Servings: 4
Serving Size: about 1 1/4 C.

Calories: 452
Fat: 21 g
Fiber: 3 g
Protein: 19 g

Crockpot Brown Butter Tomato and Ricotta Pasta

Crockpot Brown Butter Tomato and Ricotta Pasta

Crockpot Brown Butter Tomato and Ricotta PastaCrockpot Brown Butter Tomato and Ricotta Pasta

 

6 heirloom or regular tomatoes, halve and stems removed

2 C. cherry tomatoes

6 cloves garlic, smashed or chopped

2 T. fresh thyme leaves

2 T. Italian seasoning

1-2 parmesan rinds

sea salt and black pepper

1 – 3 T. Calabrian chile peppers in oil, or chili flakes

1 lb. ground spicy Italian chicken sausage

2 C. fresh basil leaves

1 lb. long or short cut pasta (I love pennoni)

1 C. grated parmesan cheese

4 T. salted butter

1 T. fresh chopped rosemary

6 oz. ricotta cheese (I like it whipped)

 

In the bowl of your crockpot, combine the tomatoes, 4 garlic cloves, thyme, Italian seasoning, parmesan rind, and 1 C. water. Season with salt, pepper, and chilies. Cover and cook on LOW for 4 hours or on HIGH for 2-3 hours. Crank the heat on the crockpot to HIGH. Crush the tomatoes using the back of a wooden spoon or an immersion blender (remove the tomato steams and parmesan rind before you blend). Discard any tomato stems if you left those on. Crumble the raw sausage into the sauce. Add 1 C. basil. Cook another 1-2 hours. When ready to serve, cook the pasta according to package directions until it is al dente. Drain. Add the pasta, parmesan cheese, and 1 C. of basil to the sauce, stirring until smooth. In a skillet, cook the butter over medium heat until browned, 5 minutes. Remove from heat. Add the garlic and rosemary. Stir the butter into the pasta. Divide the pasta between plates. Top with ricotta, additional brown butter, and basil. EAT and ENJOY.

One Pan Ranch Cheddar Chicken and Rice

One Pan Ranch Cheddar Chicken and Rice

One Pan Ranch Cheddar Chicken and RiceOne Pan Ranch Cheddar Chicken and Rice

 

6 chicken thighs or breasts, skin on or off

1/2 C. plain Greek yogurt

1/3 C. grated cheddar cheese

2 T. ranch seasoning (homemade blend in notes)

2 cloves garlic, chopped

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. roughly chopped broccoli

salt and pepper

 

Preheat the oven to 400°F. In a bowl, toss the chicken with the Greek yogurt, cheddar cheese, 1 T. ranch seasoning, and chopped garlic. Add the rice and broccoli to a 9×13-inch baking dish. Pour in 2 C. of water and add the butter. Arrange the chicken over the rice and broccoli. Season with salt, pepper, and the remaining 1 T. of ranch seasoning. Bake for 30 to 40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is still firm, add 1/3 C. of water and bake for 10 minutes more. Serve the chicken, rice, and broccoli topped with fresh parsley or thyme.

 

Ranch Seasoning

1 T. garlic powder

1 T. onion powder

1 T. dried parsley

2 tsp. dried dill

2 tsp. dried chives

1/2 tsp. smoked paprika

1/4 tsp. cayenne pepper

1 tsp. fine sea salt

1 tsp. black pepper

Mix all ingredients together

 

Servings: 6
Serving Size: 1 chicken thigh with about 1 C. rice and broccoli

Calories: 520
Fat: 23 g
Fiber: 2 g
Protein: 27 g

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

 

1 pound pork belly

2 T. soy sauce

2 T. olive oil

3 large garlic cloves minced

2 T. chili paste

3 T. light brown sugar

1 tsp. kosher salt

 

Remove the skin from the pork belly and slice the meat into 1/8″ – 1/4″ wide strips. Stir together the soy sauce, olive oil, garlic, chili paste, sugar, and salt in a mixing bowl. Place the meat in the bowl with the marinade and toss with your fingers or tongs to coat thoroughly. Marinate for 1 hour. Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes. When the pork has cooked through, remove from the grill and place it on a paper towel lined tray. Enjoy! Serving suggestions:  For tacos like we enjoyed at Salty Sow, place a strip of pork belly into a small flour tortilla, add a sprinkling of cheese (Asiago, Feta, Cotija all work well), some greens (Arugula, Spinach, or Crispy Brussel Sprouts), and then top with a fried egg. Alternatively, serve the grilled pork belly strips with roasted potato wedges and a salad. The grilled pork belly strips would also be delicious alongside scrambled eggs and toast. Slice the pork belly as thin as possible, aiming for between 1/8″ and 1/4″ in thickness. The slices closer to 1/4″ will likely require an additional 1-2 minutes on the grill. The slices closer to 1/8″ will be done in the time listed below.

 

Servings: 4
Serving Size: 1/4 of pork belly strips (about 4 oz. raw)

Calories: 704
Fat: 67 g
Fiber: 0 g
Protein: 12 g

20 Minute Takeout-Style Sticky Sesame Beef

20 Minute Takeout-Style Sticky Sesame Beef

20 Minute Takeout-Style Sticky Sesame Beef20 Minute Takeout-Style Sticky Sesame Beef

 

1/2 C. tamari or soy sauce

2 T. hoisin sauce

2 T. chili sauce

1-2 T. chili paste (I use Gochujang)

1 T. toasted sesame oil

1 T. sherry vinegar

The Beef

1 1/2 lb. flank steak, thinly sliced

black pepper

2 T. cornstarch or flour

2 tsp. garlic powder

2 T. butter, ghee, or oil

1 red bell pepper, sliced

2 shallots sliced

1 T. fresh chopped ginger

4 cloves garlic, chopped

3 C. broccoli florets

sesame seeds and green onions for serving

 

To make the sauce: Whisk all ingredients in a glass jar. Season the beef with black pepper. Toss with the cornstarch and garlic powder until evenly coated. Melt the butter/ghee in a large skillet over high heat. Add the beef in an even layer and cook undisturbed until seared, about 2 minutes. Toss the beef, then add the bell peppers, shallots, ginger, and garlic. Cook 2–3 minutes, until fragrant. Pour in the sauce and simmer 5 minutes, until thickened, glossy, and the beef is coated. Toss in the broccoli. Remove from the heat. Serve over rice, then top with toasted sesame seeds and green onions.

 

Servings: 4
Serving Size: about 1 1/4 C. (rice not included)

Calories: 472
Fat: 20 g
Fiber: 3 g
Protein: 42 g

One-Skillet Hawaiian BBQ Chicken

One-Skillet Hawaiian BBQ Chicken

One-Skillet Hawaiian BBQ Chicken

 

1 T. light olive oil

2 medium zucchini, chopped

1/2 red onion, chopped

1 clove garlic chopped

salt and pepper to taste

4 chicken breast cutlets (about 1 pound)

1/4 C. BBQ sauce

8 thin slices ham

1/2 C. shredded mozzarella cheese

4 sliced pineapple rings

sliced green onions for garnish (optional)

 

Preheat oven to 400 degrees.  Heat a large cast-iron or other oven-safe skillet over medium-high heat on the stove.  Add the oil to the skillet, then add the zucchini, onion, garlic, salt and pepper. Cook the vegetables, stirring occasionally, for about 10 minutes.  Turn off the skillet and remove from heat.  Place the chicken cutlets over the vegetable mixture and season the chicken with salt and pepper to taste.  Add about 1 T. BBQ sauce over each chicken cutlet and use a spoon to spread it evenly over the chicken.  Top each cutlet with 2 slices ham, 2 T. cheese, and a pineapple ring.   Place the skillet in the oven and bake for about 15 minutes or until the chicken is cooked through.    Garnish with sliced green onions if desired.

 

Servings: 4
Serving Size: 1 chicken cutlet with vegetables

Calories: 319
Fat: 11 g
Fiber: 2 g
Protein: 35 g

Million Dollar Baked Spaghetti

Million Dollar Baked Spaghetti

Million Dollar Baked SpaghettiMillion Dollar Baked Spaghetti

 

1 lb. dry spaghetti

6 T. salted butter, at room temperature

1 C. whole milk ricotta cheese

8 oz. cream cheese, at room temperature

1/2 C. grated parmesan cheese

1 lb. ground beef

1 lb. ground spicy Italian sausage

1 yellow onion, chopped

2 T. Italian seasoning

1 bell pepper, chopped

32 oz. marinara sauce, or canned crushed tomatoes

1/2 C. chopped sun-dried tomatoes

1 1/2 C. shredded mozzarella cheese

1 C. shredded provolone cheese

1/2 C. sliced pepperoni

fresh basil, for serving

 

Preheat the oven to 350° F. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, according to package directions. Drain and toss the pasta with butter. Meanwhile, in a Dutch oven set over medium heat, add the sausage, beef, onion, bell peppers, and Italian seasoning. Brown all over, 10 minutes. Add the tomatoes and 1 C. of water. Season with salt, pepper, and chili flakes. Simmer 10 minutes, until just slightly thickened. Add the sun-dried tomatoes and basil. Remove from the heat. In a bowl, mix the cream cheese, ricotta cheese, and parmesan. Season with salt and pepper. In a large casserole dish, layer 1 C. of the meat sauce with the spaghetti, white sauce, and remaining meat sauce. Top with mozzarella, provolone cheese, and the pepperoni. Bake 30 minutes, until the cheese is melted. Let sit for 10 minutes. Top with fresh basil, and enjoy!

 

Servings: 12
Serving Size: 1/12 of casserole (about 1 1/4 C.)

Calories: 672
Fat: 43 g
Fiber: 3 g
Protein: 30 g

Honey Beer BBQ Chicken Skewers

Honey Beer BBQ Chicken Skewers

Honey Beer BBQ Chicken Skewers

 

1½ pounds chicken breasts (boneless and skinless, cut into 1½ inch cubes)

3 cloves garlic (minced)

¾ C. beer

⅓ C. honey

1 tsp. red pepper flakes

1 tsp. Dijon mustard

¼ C. soy sauce (low sodiumgri)

1 T. olive oil

2 T. fresh cilantro (chopped)

 

If you’re using wooden skewers, soak them in water for at least 30 minutes prior to threading the chicken. This helps to prevent the skewers from catching fire or burning while grilling. In a medium bowl, whisk together garlic, beer, honey, red pepper flakes, Dijon mustard, olive oil and low-sodium soy sauce. Add the cubed chicken to the marinade, ensuring all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours for best results. Preheat your grill to a medium-high heat, around 375°F (190°C). A hotter grill ensures a nice sear on your skewers, locking in those succulent flavors. Thread about 5 pieces of chicken onto each skewer. Do not throw away the leftover marinade.  In a small saucepan, bring the leftover marinade to a boil for at least 5 minutes to eliminate any potential bacteria. Place the chicken skewers on the grill and cook, turning every couple of minutes. If desired, you can also brush the pre-cooked leftover marinade over the chicken for added flavor. Use a meat thermometer to ensure the chicken has reached an internal temperature of 165°F (74°C). Once off the grill, garnish your skewers with chopped cilantro and serve.

 

Servings: 6
Serving Size: 1 skewer (about 5 pieces)

Calories: 236
Fat: 5 g
Fiber: 0 g
Protein: 27 g

20 Minute Crispy Mongolian Beef

20 Minute Crispy Mongolian Beef

20 Minute Crispy Mongolian Beef20 Minute Crispy Mongolian Beef

 

1 1/2 lb. flank or skirt steak, thinly sliced

2 T. cornstarch or arrowroot powder

2 T. sesame oil

1 T. salted butter

6 cloves garlic, chopped

1 T. chopped fresh ginger

2 T. chopped jarred, pickled ginger, plus 2 T. juice

1/2 C. tamari or soy sauce

1 T. organic dark brown sugar

4 scallions, chopped

toasted sesame seeds, for serving

Tomato Salad

2-3 heirloom tomatoes, cut into wedges

3 T. toasted sesame oil

2 T. tamari or soy sauce

chili flakes sub with red pepper flakes

1 C. fresh basil

4 servings cooked jasmine Rice

To a large skillet, add the steak with cornstarch. Add the oil and cook over medium heat until seared, about 5 minutes. Mix in the butter, garlic, fresh ginger, and pickled ginger. Cook for 1-2 minutes, until the garlic is fragrant. Add the tamari, ginger juice, brown sugar, and scallions. Cook until the sauce thickens slightly. Remove from the heat. Sprinkle with sesame seeds. To make the tomato salad, combine all the ingredients in a bowl, gently tossing. Season with chilies to taste and add lots of basil. Serve the steak, tomatoes, and remaining sauce over bowls of rice. Top with basil, if desired. Enjoy!

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

Creamy Parmesan Garlic Mushroom Chicken

 

4 boneless skinless chicken breasts, thinly sliced

2 T. Olive oil

Salt Pepper

8 ounces sliced mushrooms

 

Creamy Parmesan Garlic Sauce:

1/4 C. butter

2 garlic cloves minced

1 T. flour

1/2 C. chicken broth

1 C. heavy cream or half and half

1/2 C. grated parmesan cheese

1/2 tsp. garlic powder

1/4 tsp. pepper

1/2 tsp. salt

1 C. spinach chopped

 

In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

 

Servings: 4
Serving Size: 1 chicken breast with sauce (pasta not included)

Calories: 719
Fat: 50 g
Fiber: 1 g
Protein: 59 g

Spicy Honey Balsamic Salmon Bowls

Spicy Honey Balsamic Salmon Bowls

Spicy Honey Balsamic Salmon BowlsSpicy Honey Balsamic Salmon Bowls

 

1/3 C. balsamic vinegar

4 T. honey

2 T. tamari/soy sauce

2 cloves garlic, chopped

1 tsp. dried thyme

1 tsp. dried oregano

chili flakes

4 filets (4 oz.) salmon, cut into bite-size chunks

1 bunch asparagus, ends trimmed

2 T. olive oil or sesame oil

salt and black pepper

2 avocados, diced

2 T. lemon juice

2 T. toasted nuts/seeds

1/2 C. mixed herbs, chopped I use dill and basil

1/2 C. crumbled feta

 

Preheat the oven to 450° F. In a saucepan, combine balsamic vinegar, honey, tamari/soy sauce, garlic, thyme, oregano, and chili flakes. Set over medium heat. Bring to a boil for 3-4 minutes, until the sauce bubbles and begins to thicken. Remove from the heat. On a baking sheet, toss the salmon with half of the balsamic sauce and arrange in an even layer. Arrange the asparagus around the salmon, toss with 1 T. of oil and season with salt and pepper. Bake for 10-15 minutes or until the salmon is cooked to your liking. During the last minute, switch the oven to broil and broil until lightly caramelized. Toss the salmon with the remaining balsamic sauce. Meanwhile, combine the avocado with 1 T. of oil, lemon juice, herbs, nuts/seeds, and feta in a bowl. Season with salt. Spoon the asparagus and salmon over the bowls of rice. Top with lots of the avocado/feta salad mix. Enjoy!

Best Chicken and Leek Casserole

Best Chicken and Leek Casserole

Best Chicken and Leek Casserole

 

olive oil, for cooking

8 chicken thighs, (with or without skin)

1 shallot, finely diced

3 medium sized leeks, thoroughly washed and chopped into rounds

250 g button mushrooms, sliced

several stems fresh thyme, de-stalked

zest of half a lemon

80 ml (1/3) C. dry white wine

250 ml (1 C.)  chicken stock

250 ml (1 C.) fresh cream

salt and freshly ground black pepper

flat leaf parsley, to finish

 

Heat 15 ml olive oil in a large based frying pan. Season the chicken with salt and black pepper. Brown on both sides until golden. Remove from the pan and set aside. Add the shallot and leeks to the pan and sauté for several minutes or until softened. Add the mushrooms and cook on a medium-high heat until all the liquid has reduced. Season with salt, black pepper, thyme and lemon zest. Deglaze the pan with the wine. Reduce down by half and then add the chicken stock and cream. Return the chicken pieces to the pan, cover partially with a lid and simmer for about 40 minutes until the sauce has thickened and the chicken is cooked through. (I usually turn the chicken over once during the cooking time to ensure the flavours is evenly absorbed) If you’re going to be eating the skin, I’d suggest you place the dish under the grill for several minutes to crisp up the skin. Scatter with plenty of flat leaf parsley and serve immediately.

 

Servings: 4
Serving Size: 2 chicken thighs with sauce

Calories: 783
Fat: 59 g
Fiber: 2 g
Protein: 43 g

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green Sauce

Peruvian Chicken with Creamy Green SaucePeruvian Chicken with Creamy Green Sauce

 

6-8 chicken thighs or breasts

1/3 C. olive oil or melted butter

6 cloves garlic

1 jalapeño, seeded if desired and chopped

1 T. ground cumin

1 T. smoked paprika

1 tsp. each salt and pepper

1/4 C. chopped cilantro and/or parsley

1 mango, chopped

1 avocado, chopped

Creamy Green Herb Sauce

1/2 C. mayo

1/2 C. plain Greek yogurt

1/2 C. fresh cilantro

1/4 C. fresh parsley

2 jalapeños, seeded if desired

2 cloves garlic

3 T. fresh lime juice

2 T. toasted sesame oil

 

Preheat oven to 425°F. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley – season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!

Olive, Feta and Herb Muffins

Olive, Feta and Herb Muffins

Olive, Feta and Herb Muffins

 

2 tsp baking powder

8 3/4 oz of plain flour

1/2 tsp salt

1/2 tsp black pepper, freshly ground

1 1/2 oz of cheddar, grated

3 free-range eggs, beaten

8 T. of semi-skimmed milk

1 2/3 fl oz of extra virgin olive oil

3 1/2 oz of black olives, pitted and sliced

1 T. of tarragon, chopped

2 T. of flat-leaf parsley, chopped

1/4 bunch of thyme, leaves only

3 1/2 oz of feta

1 3/4 oz of cream cheese

1 1/2 oz of pumpkin seeds

butter for greasing

 

Preheat the oven to 180°C/160°C fan/Gas mark 4 and butter a standard-size 12-hole muffin tin.  To make the muffin mixture, mix the flour, baking powder, salt and pepper together with the cheddar cheese in a large mixing bowl Stir the eggs, half the milk, oil, olives, parsley, tarragon and thyme together, then add the dry ingredients, prepared in Step 2 and lightly mix together until just combined Separately mix the feta, cream cheese and another 2 T. of milk together to form a paste. Half fill each mould in the muffin tin with the muffin mixture, add one twelfth of the feta mixture to each muffin, then top each with the remaining muffin mixture Sprinkle with pumpkin seeds, then place in the oven for 15-20 minutes or until a skewer comes out clean. Leave the muffins to cool in their tin

 

Servings: 12
Serving Size: 1 muffin

Calories: 213
Fat: 12 g
Fiber: 1 g
Protein: 7 g

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon Rice

One Skillet Greek Meatballs and Lemon RiceOne Skillet Greek Meatballs and Lemon Rice

 

1 1/2 lb. ground beef or lamb (or a mix)

1 shallot, chopped

4 cloves garlic, chopped

1 egg

1/2 C. panko bread crumbs

1/2 C. fresh basil leaves

1/4 C. fresh chopped dill

1 tsp. smoked paprika

1 tsp. cumin

1/2 tsp. chipotle chili powder

salt and black pepper

4 T. salted butter

1/2 C. dry orzo

1 C. rice

1/3 C. lemon juice

sesame seeds, tzatziki, and tahini for serving

 

Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into T.-size balls (14-15 meatballs). Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 C. of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil.

 

Servings: 6
Serving Size: 2 to 3 meatballs with about 3/4 C. rice

Calories: 562
Fat: 32 g
Fiber: 1 g
Protein: 26 g

Citrus Salad with Spiced Vanilla Syrup

Citrus Salad with Spiced Vanilla Syrup

Citrus Salad with Spiced Vanilla Syrup

 

1/2 C. sugar

1 vanilla bean, split, seeds scraped out and reserved

4 whole allspice

2 green cardamom pods, crushed to release seeds

2 grapefruit, preferably 1 pink and 1 white

1 1/2 pounds blood oranges (all one variety, or a mix of Moro, Sanguinelli, and Tarocco, if available)

Zest of 1/2 lime (use a five-hole zester)

 

In a small saucepan, heat sugar with 1/2 C. water, the vanilla-bean pod and seeds, and spices over high heat until sugar dissolves. Remove from heat, steep 30 minutes, then strain. Meanwhile, cut peel (including all white pith on outside of fruit) from grapefruit, following curve of fruit. Slice grapefruit crosswise into rounds about 1/4 in. thick, removing any seeds. Arrange on a large platter. Repeat with oranges. Drizzle citrus with about 1/3 C. spiced syrup. Scatter lime zest on top. Serve with a little more syrup if you like.

 

Servings: 6
Serving Size: about 3/4 C. fruit with syrup

Calories: 101
Fat: 0 g
Fiber: 3 g
Protein: 1 g

Strawberry Jam with Honey Whipped Goat Cheese

Strawberry Jam with Honey Whipped Goat Cheese

Strawberry Jam with Honey Whipped Goat CheeseStrawberry Jam with Honey Whipped Goat Cheese

 

6 C. fresh sliced strawberries

2 tsp. lemon juice

2-4 T. honey

3 T. balsamic vinegar

kosher salt and black pepper

Honey Whipped Goat Cheese

1 log (10 oz.) goat cheese

3 oz. cream cheese, at room temperature

2-3 T. honey

black pepper

fresh basil and thyme, for serving

 

To make the jam: Add the strawberries and lemon juice to a medium-sized pot set over high heat. Bring the mixture to a boil, once boiling, use a spoon to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Mix in the honey, then the balsamic vinegar. Remove from the heat and let cool. This should thicken more as it cools. To make the goat cheese: Add the goat cheese, cream cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. The goat cheese mix can be kept in the fridge for up to 3 days, but bring to room temp before serving. To serve: spread warm onto grilled bread with whipped goat cheese. Top with strawberry jam, basil, thyme, and flaky sea salt. Or, spoon the goat cheese into a serving bowl and top with the warm jam. Add basil, thyme, and sea salt. Serve with bread or crackers.

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

Mini Tarte Tatins with Caramelized Shallots

 

1 T. extra-virgin olive oil

1 T. butter

1 ⅓ pounds shallots, peeled, trimmed, and halved lengthwise

1 ½-2 T. honey

3-4 fresh thyme sprigs

½ tsp. dried tarragon leaves

1 tsp. kosher salt

Freshly ground black pepper

1 tsp. balsamic vinegar

4 ounces goat (or feta) cheese

¾ of 1 (14-ounce) package frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)

for Caramel:

¼ C. sugar

1 T. water

1 ½ tsp. butter

1 tsp. balsamic vinegar

 

Preheat oven to 400°F.  Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.  Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 tsp. balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.  To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.  Divide caramel amongst greased muffin C. (about 1 tsp. per C.).  Place 3-4 of the shallot halves round-side down in each muffin C. on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges. Bake for 15-20 minutes — pastry should be nicely browned on top. Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the Tatins onto a platter.  Serve warm or at room temperature with a green salad.

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg Boats

Baked Cheddar Pesto Egg BoatsBaked Cheddar Pesto Egg Boats

 

1 loaf ciabatta bread

1 T. extra virgin olive oil

2 T. everything bagel spice (optional)

6 large eggs

1/4 C. milk or heavy cream

1 T. chopped fresh chives

1 C. baby spinach, roughly chopped

1/2 C. shredded Havarti or gouda cheese

kosher salt and black pepper

red pepper flakes

1 C. shredded sharp cheddar cheese

1/3 C. basil pesto

crispy bacon, for serving (optional)

 

Preheat the oven to 350° F. Remove the top 1/3 of the bread and then pull out some of the insides to create space for the eggs, being careful not to remove all of the bread, you want a thick layer of bread for your boat. Rub the inside of the bread with olive oil and everything bagel spice or salt and pepper. Bake for 8-10 minutes or until the bread is toasted. Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and havarti. Sprinkle the bottom of the bread with 1/2 C. cheddar, then drizzle over the pesto. Slowly pour in the eggs, allow the mix to sink into the boat. Top with the remaining cheddar. Bake 30-35 minutes, until just set in the center. Top with bacon, basil, and extra pesto. Slice and eat!

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

Orange Creamsicle Sugar Cookies

 

6¼ C. cake flour

1 tsp. salt

½ tsp. baking soda

½ tsp. cream of tarter

1 C. butter, softened

1¼ C. sugar + ¼ C.

¾ C. powdered sugar

¾ C. canola oil

2 T. fresh orange juice

1 T. orange zest

⅛ tsp. orange extract, optional

1 tsp. vanilla, optional

2 eggs

 

6 ounces white chocolate chips

1 (8 ounce) package cream cheese, softened

¼ C. butter, softened

2 T. fresh orange juice

⅛ tsp. orange extract

3 C. powdered sugar

orange food coloring, if desired

 

Preheat your oven to 350 degrees. In a medium size mixing bowl, mix your flour, salt, baking soda & cream of tarter. Set aside. In a stand mixer, cream the butter, 1¼ C. sugar & the powdered sugar for about 2 minutes. Slowly add the oil, orange juice, orange zest, orange extract & vanilla. Beat in the eggs one at a time. Slowly add the flour mixture to the wet ingredients (scrape the sides of the bowl as needed). Roll the dough into 2″ balls and place on a parchment lined cookie sheet. Add the remaining ¼ C. sugar to a bowl or small dish. Use the bottom of a drinking glass (about 2½” in diameter) & dip it into the sugar then press (the sugar coated, bottom of the glass) into the ball of cookie dough until it’s about ½” thick (the dough will form a jagged edge). Bake the cookies for 8 minutes (you don’t want to over bake or they will be dry). Gently remove the cookies from the pan onto a cooling rack to let them cool. When cool, place in an airtight container and place in the fridge. FOR THE FROSTING: Place the white chocolate in a medium sized microwave safe dish. Melt according to the package directions. Let the chocolate cool for 3 minuets then beat in the cream cheese, butter, orange juice & orange extract. Beat on medium speed until well blended. Slowly add the powdered sugar and beat well. Add food coloring if desired.(If the frosting has small clumps, microwave for 30 seconds, stir, then microwave for 30 more seconds. The frosting will be slightly more runny but will set up firm again.) Frost the cookies, then let them chill in the fridge. Store in an airtight container in the fridge. Cookies are best cold.

 

Servings: 32
Serving Size: 1 frosted cookie

Calories: 343
Fat: 17 g
Fiber: 0 g
Protein: 3 g

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and Herbs

Za’atar Eggs with Lemony Yogurt and HerbsZa’atar Eggs with Lemony Yogurt and Herbs

 

6 T. extra virgin olive oil

1 rounded T. za’atar

1 C. plain Greek yogurt

1 clove garlic, grated

zest and juice from 1 lemon

4 large eggs

1 C. tender herbs such as parsley, thyme, and dill

toasted sesame seeds, for serving

fresh naan or toasted sourdough bread, for serving

Chili Oil

1/4 C. extra virgin olive oil

1-2 tsp. red pepper flakes

1/2 tsp. paprika

1/2 tsp. smoked paprika

1/2 tsp. cayenne pepper use more or less to your taste

1 tsp. kosher salt

 

In a bowl, combine 3 T. oil and the za’atar. In a separate bowl, stir together the yogurt, garlic, lemon zest, lemon juice, and a pinch of salt. To make the chili oil. Stir together all ingredients in a small bowl.. Now make the eggs. Heat 3 T. oil in a medium skillet over medium-high heat. Add the eggs and fry to your liking, season lightly with salt. Remove the eggs from the skillet to a plate. Spread the yogurt into the bottom of each serving bowl. Add the eggs, then spoon the za’atar over both the eggs and yogurt. Top with plenty of fresh herbs. Spoon the chili oil over it all, adding to your liking

Gorgeous Veggie Board

Gorgeous Veggie Board

Beet Hummus

 

1 roasted beet peeled and chopped

1 can chickpeas (15 oz) drained

2/3 cup tahini

2-3 zest & juice lemons about 1/3 cup of lemon juice

2 cloves garlic chopped

1/3 cup olive oil

1 teaspoon cumin or more to taste

1 teaspoon kosher salt

1 handfull chopped herbs

 

Combine the chickpeas, tahini, beet, lemon juice, garlic, cumin, and salt in the bowl of a food processor. With the motor running, slowly drizzle in the olive oil and blend until smooth. Taste and adjust seasoning as needed, adding more olive oil, lemon juice, garlic, cumin or salt as needed. I like mine extra garlicky and lemony! Serve in a bowl and sprinkle parsley, za’atar, lemon zest, nuts, big salt flakes or anything else your heart desires. I think swirls of olive oil look dreamy in the dish and taste fantastic. See my pics for different topping options are omit toppings all together.

 

Everything Bagel Hummus

 

1 can chickpeas, rinsed and drained

2 teaspoons garlic

¼ cup tahini

1 tablespoon olive oil

1 lemon, juiced

2 tablespoons water

1 tablespoon Everything Bagel Seasoning

 

Combine all the ingredients in a food processor and mix until smooth. You may need to add a touch more water to get the consistency you want. After the rest of the ingredients are smooth add in the Everything Bagel Seasoning. Mix together but don’t break apart the spices too much. Serve with an additional sprinkle of Everything Bagel Seasoning on top.

Salted Honey Butter Cheddar Brioche Roll

Salted Honey Butter Cheddar Brioche Roll

Salted Honey Butter Cheddar Brioche RollSalted Honey Butter Cheddar Brioche Roll

 

3 1/2–4 C. all-purpose flour

1 packet (2 1/4 tsp.) instant yeast

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. salt

3/4 C. warm milk

6 T. honey

8 T. salted butter, at room temperature

3 eggs, at room temperature

1 egg yolk, beaten with 1 T. water

flaky sea salt

2 C. shredded sharp cheddar cheese

for Honey Butter Topping:

4 T. salted butter, at room temperature

2 tsp. honey

1/2 tsp. garlic powder

fresh chopped parsley or basil

 

In the bowl of a stand mixer, combine the flour, yeast, garlic powder, onion powder, and salt. Add the warm milk, 2 T. of honey, 3 whole eggs, and 5 T. of butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add a 1/4 C. of flour at a time. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to 1 hour. In a small bowl, mix 3 T. of butter and 2 T. of honey. Mix in a good pinch of sea salt. Preheat the oven to 350° F. Line a 9×9 inch baking dish with parchment paper. Punch the dough down and divide it in half. On a lightly floured surface, roll each half into a 12-inch square, about 1/4-inch thick. Brush each square with honey butter, saving any leftover butter for serving. Top each square with 1 C. of cheddar. Then, cut each square of dough into 6 to 8 strips. Roll each strip into a coil  and arrange seam side down in the prepared baking dish. Brush the rolls with the beaten egg yolk. Cover the dish and let the rolls rise for 30 minutes until puffy. Bake the rolls for 22-25 minutes until golden. Meanwhile, make the honey butter topping. In a small saucepan set over low heat, melt 2 T. of butter with the honey and garlic powder. Remove from the heat. Add the basil or parsley. Serve the rolls warm, with honey butter and flaky salt.

Broken Glass Jello

Broken Glass Jello

Broken Glass Jello

 

(4) 3 ounce boxes Jello gelatin, assorted colors

4 C. boiling water

(2) .25 ounce envelopes unflavored gelatin

2 C. hot water

14 ounce can sweetened condensed milk

1 tsp. vanilla

 

Dissolve each 3 ounce box of jello into its own individual container, using 1 C. of boiling water per flavor (no more than 1-inch deep.) Chill until solid, about 3 hours or overnight.  Once solid, cut each of the different flavors into small square cubes. Using a 9×13 glass dish, gently mix the cubes together in an even layer (being very careful not to break or tear them.)  In a medium-sized bowl, dissolve 2 envelopes of unflavored gelatin in 2 C. of hot water. Let the hot mixture cool slightly and then whisk in a 14 ounce can of sweetened condensed milk and 1 tsp. vanilla.  Let mixture cool to the touch (If it’s too warm, it could melt the Jello cubes.) Then evenly pour the mixture over the cubes of Jello. Chill in the refrigerator overnight. Cut into squares and serve.

 

Servings: 24
Serving Size: 1 square (1/24 of 9×13 pan)

Calories: 110
Fat: 1 g
Fiber: 0 g
Protein: 3 g

Easy Apple Cider Honey Muffins

Easy Apple Cider Honey Muffins

Easy Apple Cider Honey MuffinsEasy Apple Cider Honey Muffins

 

1 1/2 C. apple cider

1 stick (1/2 C.) salted butter, melted

2 large eggs, at room temperature

1/2 C. honey, preferably raw

1/3 C. apple butter

1/2 C. packed dark brown sugar

2 tsp. vanilla extract

2 C. all-purpose flour

1 T. baking powder

2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. ground all-spice

1/4 tsp. ground cloves

1 tsp. salt

1 honeycrisp apple, finely chopped (about 1/2 C.)

1/2 C. toasted chopped pecans or chocolate chips (optional)

4 T. (1/2 stick) salted butter, melted

2 tsp. cinnamon

1/2 C. granulated sugar

 

Preheat the oven to 350° F. Line 12-14 muffin tins with paper liners. Bring the apple cider to a boil over high heat. Reduce the heat. Simmer 10-15 minutes or until reduced to about 1 C. Remove from the heat. Let cool. In a bowl, stir together the boiled cider, melted/browned butter, eggs, honey, apple butter, brown sugar, and vanilla until combined. Add the flour, baking powder, cinnamon, nutmeg, all-spice, cloves, and salt, mix until just combined. Stir in the apples. If desired, add the nuts/chocolate. Divide the batter evenly among the prepared pans. Bake 25-30 minutes, until just set. Mix the cinnamon and sugar. Brush the tops of each muffin with melted butter and dip each in the cinnamon sugar. Enjoy!

 

Servings: 12
Serving Size: 1 muffin

Calories: 336
Fat: 13 g
Fiber: 1 g
Protein: 3 g

French Dip Braid

French Dip Braid

French Dip Braid

 

1 yellow onion, thinly sliced

1/2 C. beef broth

Salt, to taste

Pepper, to taste

1 can crescent sheet or rolls

2 T. mayonnaise

1 T. fresh horseradish, grated

7 slices Swiss cheese

8 ounces roast beef deli slices

Egg wash (1 egg plus 1 T. water)

 

Preheat oven to 375°F. Lightly grease a baking sheet and line with parchment paper. In a large skillet over medium-low heat, sauté onions until golden brown and caramelized, about 20 to 30 minutes. Remove onions from skillet and deglaze pan with beef broth, scraping up any brown bits. Add a 1 pinch of black pepper. This liquid will be our “jus.” Allow onions to cool slightly before using. On the prepared baking sheet, roll out the crescent dough. Use a pizza cutter to cut 10 slits on either side of the dough. They should go about 2 inches toward the center of the dough. Spread mayonnaise along the center of the dough then sprinkle with fresh horseradish.

Lay 3 pieces of Swiss cheese followed by the roast beef on top. Next, add the remaining 4 pieces of cheese and the onions. Wrap up the braid by alternating each side of the dough, laying one piece over the other to give a braided effect. Crimp to close the top and bottom of the loaf. Brush the entire braid with egg wash, and bake for 15 to 20 minutes. Cut slices and serve with “jus,” or drizzle “jus” over entire braid. Enjoy!

 

Servings: 6
Serving Size: 1 slice (1/6 of braid)

Calories: 367
Fat: 22 g
Fiber: 0 g
Protein: 20 g

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

Cheddar Cheese and Rosemary Biscuits

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

8 T. cold butter, cut into cubes
1/2 C. buttermilk
2 eggs
1 C. shredded Cheddar cheese
2 T. minced rosemary
1 egg, beaten

 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Whisk the dry ingredients together in a large mixing bowl, combining the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry cutter, a fork, or your fingertips. Work quickly to press the cold butter cubes into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Toss in the flavorings, gently stirring the shredded Cheddar cheese and minced rosemary into the flour and butter mixture until evenly distributed. Whisk the wet ingredients (the 1/2 cup buttermilk and 2 eggs) together in a separate small bowl. Form the dough by pouring the buttermilk mixture into the dry ingredients. Stir with a fork or rubber spatula just until a shaggy dough begins to form. Do not overmix. Shape and cut the dough by turning it out onto a lightly floured surface. Gently pat it down into a rectangle about 3/4-inch to 1-inch thick. Use a floured biscuit cutter to stamp out your biscuits straight down without twisting. Gather any scraps, pat them down again, and cut the remaining biscuits. Bake to golden perfection by placing the biscuits onto your prepared baking sheet. Brush the tops generously with the single beaten egg. Bake for 15 to 20 minutes until the tops are deeply golden brown and puffed. Let cool for 5 minutes before serving.

 

Servings: 10
Serving Size: 1 biscuit

Calories: 245
Fat: 15 g
Fiber: 1 g
Protein: 8 g