Whipped Feta Dip with Roasted Garlic and Honey Drizzle

 

Ingredients:

 

For the dip:

 

• 8 ounces feta cheese (block, not crumbled)
• 4 ounces cream cheese, softened
• 1 head of garlic
• 2 tablespoons olive oil, divided
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme leaves (optional)

For the topping:

 

3 tablespoons honey

1 teaspoon chili flakes (optional, for a spicy kick)

Fresh thyme or parsley, for garnish

For serving:

Warm pita bread, crackers, or fresh veggies

Instructions:

 

Roast the garlic:

 

Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 30-35 minutes, until soft and golden. Let it cool slightly, then squeeze the cloves out of the skin.

Blend the dip:

 

In a food processor, combine the feta, cream cheese, roasted garlic, remaining olive oil, and lemon juice. Blend until smooth and creamy, scraping down the sides as needed. Add fresh thyme for an herby flavor, if desired.

Plate the dip:

 

Transfer the whipped feta to a serving dish, creating swirls with the back of a spoon.

Drizzle and garnish:

 

Warm the honey slightly (if needed) and drizzle it over the whipped feta. Sprinkle with chili flakes for heat and garnish with fresh thyme or parsley.

Cranberry Feta Pinwheels with Cream Cheese

 

Ingredients:

 

•     4 spinach or flour tortillas (8-inch size)
•     8 ounces cream cheese, softened
•     1 ½ cups dried cranberries
•     ¾ cup crumbled feta cheese
•     ⅓ cup sliced green onions
•     1 tablespoon sugar (optional)

 

Directions:

 

Prepare the Filling:

In a medium bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or mixing by hand. Add the dried cranberries, crumbled feta cheese, sliced green onions, and optional sugar. Mix until everything is well combined.

 

Assemble the Pinwheels:

For each tortilla, spread about ¼ cup of the cream cheese mixture evenly, leaving a one-inch border around the edges. Roll the tortillas tightly.

 

Chill:

Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour or up to 24 hours to help them maintain their shape.

 

Serve:

When ready to serve, remove the plastic wrap and slice the rolls into 1-inch pinwheels using a serrated knife. Arrange them on a serving platter and enjoy!

Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes

Vanilla Sheet Cake Recipe

 

Ingredients

• – 2 1/2 cups all-purpose flour
• – 2 1/2 teaspoons baking powder
• – 1/2 teaspoon salt
• – 1 1/4 cups whole milk, room temperature
• – 1 tablespoon vanilla extract
• – 1 3/4 cups granulated sugar
• – 1/2 cup (1 stick) unsalted butter, softened
• – 1/2 cup vegetable oil
• – 4 large eggs, room temperature

 

Instructions

– Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking tray

– In a medium bowl, whisk together the flour, baking powder, and salt.

– In another small bowl, combine the milk and vanilla extract.

– In a large mixing bowl, cream together the sugar, butter, and oil until light and fluffy.

– Add the eggs one at a time, beating well after each addition.

– Alternate adding the dry ingredients and the milk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

– Pour the batter into the prepared baking tray and smooth the top.

– Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

– Allow the cake to cool completely in the pan on a wire rack.

 

Thanks

Shrimp Chimichurri

 

Ingredients for the Chimichurri Sauce:

• – 1 cup fresh parsley, finely chopped
• – 1/4 cup fresh cilantro, finely chopped
• – 2 tbsp red wine vinegar
• – 2 tbsp fresh lemon juice
• – 3 cloves garlic, minced
• – 1/2 tsp red pepper flakes (optional for heat)
• – 1/2 cup olive oil
• – Salt and pepper, to taste

 

Ingredients for Shrimp:

• – 1 lb large shrimp, peeled and deveined
• – 1 tbsp olive oil (for cooking)
• – Salt and pepper, to taste

 

Directions:

 

For the Chimichurri Sauce:

1. In a bowl, combine the chopped parsley, cilantro, red wine vinegar, lemon juice, minced garlic, and red pepper flakes (if using).

2. Slowly whisk in the olive oil until the sauce is well blended.

3. Season with salt and pepper to taste.

4. Let the chimichurri sit at room temperature for 15-20 minutes to allow the flavors to meld. (Can also be made ahead and stored in the fridge for up to 2 days.)

 

For the Shrimp:

1. Heat a tablespoon of olive oil in a skillet over medium-high heat.

2. Season the shrimp with salt and pepper.

3. Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque.

4. Remove the shrimp from the skillet and set aside.

 

To Serve:

1. Arrange the cooked shrimp on a plate and drizzle generously with chimichurri sauce.

2. Serve with a side of rice, roasted veggies, or a simple salad.

 

Enjoy!

Mediterranean Spinach and Feta Crisps

 

Ingredients:

• – 1 cup fresh spinach, washed and chopped
• – 1/2 cup crumbled feta cheese
• – 1/4 cup all-purpose flour
• – 1/4 cup grated Parmesan cheese
• – 2 large eggs, beaten
• – 1/4 teaspoon garlic powder
• – 1/4 teaspoon dried oregano
• – Salt and pepper to taste
• – Olive oil spray

 

Instructions:

1. Combine Ingredients: In a bowl, combine spinach, feta cheese, flour, Parmesan cheese, eggs, garlic powder, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.

2. Shape the Crisps: Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper. Flatten slightly to form 3-4 inch rounds.

3. Bake: Bake in a preheated oven at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy.

4. Serve: Let the crisps cool slightly on the baking sheet before serving. Enjoy warm as a snack or appetizer.

 

Mediterranean Touches:

– Feta Cheese: The use of feta cheese adds a tangy, salty flavor that is characteristic of Mediterranean cuisine.

– Oregano: Oregano is a popular herb in Mediterranean cooking and adds a warm, earthy flavor to the crisps.

– Olive Oil: The use of olive oil for cooking and drizzling adds a rich, fruity flavor that is typical of Mediterranean cuisine.

 

Tips and Variations:

– Add-ins: Feel free to add other Mediterranean ingredients to the mixture, such as chopped olives, sun-dried tomatoes, or chopped artichoke hearts.

– Dips: Serve the crisps with a variety of dips, such as hummus, tzatziki, or baba ghanoush.

– Make-Ahead: You can make the crisp mixture ahead of time and store it in the refrigerator for up to 24 hours. Shape the crisps just before baking.

 

Prep Time: 15 minutes | Cooking Time: 10-12 minutes | Total Time: | Servings: 12-15 crisps

Ingredients:

• 1 medium head of broccoli, cut into florets
• 1 medium head of cauliflower, cut into florets
• 1 cup raw cashews (soaked in hot water for 15 minutes)
• 1 cup unsweetened almond milk (or other plant-based milk)
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric (for color, optional)
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs (ensure they are vegan)
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
   • Bring a large pot of salted water to a boil.
   • Add the broccoli and cauliflower florets and blanch for 3-4 minutes until just tender but still bright in color.
   • Drain and rinse with cold water to stop the cooking process. Set aside.
3. Make the Cashew Cream Sauce:
   • Drain the soaked cashews and add them to a high-speed blender.
   • Add the almond milk, nutritional yeast, lemon juice, olive oil, minced garlic, Dijon mustard, onion powder, turmeric (if using), salt, and pepper.
   • Blend until smooth and creamy, adding more almond milk if needed to reach a pourable consistency.
4. Assemble the Casserole:
   • In a large mixing bowl, combine the blanched broccoli and cauliflower with the cashew cream sauce. Mix until the vegetables are well-coated.
   • Transfer the mixture to a lightly greased casserole dish.
5. Top with Breadcrumbs:
   • Sprinkle the panko breadcrumbs evenly over the top of the casserole.
6. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is bubbly.
7. Garnish and Serve:
   • Remove from the oven and let cool for a few minutes.
   • Garnish with fresh parsley before serving, if desired.

Tips:

• You can add other vegetables like carrots or peas for more variety.
• Serve as a main dish or as a side with your favorite vegan protein.

Enjoy your vegan Baked Broccoli and Cauliflower Casserole!

Creamed potatoes and peas is a classic dish that finds its roots in the heartland of America, commonly seen gracing dinner tables during the spring and summer seasons. It’s a versatile comfort food that embodies the simplicity and wholesomeness of Midwestern cooking.

The dish combines silky, smooth creamed potatoes with the sweetness of fresh or frozen peas, creating a vibrant and satisfying side dish. This recipe is perfect for those moments when you want to bring a touch of tradition to your table.

It pairs wonderfully with a variety of main courses, and its heartiness is sure to please the palates of friends and family alike. Embracing both the satisfaction of creamy textures and the burst of freshness from the peas, it’s a dish to make any meal feel a bit more like home.

This delightful side dish pairs beautifully with a range of proteins. For a classic Midwestern feast, serve it alongside roast chicken or a juicy pork chop. The creaminess of the potatoes provides a nice balance to the savoriness of a well-seasoned steak.

If you’re in the mood for something lighter, a piece of grilled or baked fish complements the flavors perfectly. And let’s not forget the vegetarians—creamed potatoes and peas can stand up to a hearty veggie burger or a slice of nut loaf. Add a crisp green salad or some roasted root vegetables, and your meal is complete.

Creamed Potatoes and Peas

Servings: 4-6

Ingredients

– 1.5 pounds of potatoes, peeled and cubed

– 1 cup of fresh or frozen peas

– 3 tablespoons of butter

– 3 tablespoons of all-purpose flour

– 1 cup of milk (whole or 2% for richness)

– 1/2 teaspoon of salt, or to taste

– 1/4 teaspoon of black pepper, or to taste

– Fresh parsley, chopped (for garnish, optional)

Directions

1. Begin by boiling the potatoes in a large pot of salted water until they are tender, which should take about 15 minutes.

2. While the potatoes are cooking, melt the butter over medium heat in a medium saucepan. Once melted, whisk in the flour until it forms a smooth paste, cooking for 1-2 minutes to eliminate the raw flour taste.

3. Gradually add the milk to the roux (butter and flour mixture), constantly whisking to prevent lumps from forming. Cook until the mixture thickens into a creamy sauce, about 5 minutes.

4. Drain the potatoes and return them to the pot. Add the cream sauce to the potatoes and gently fold to combine, being careful not to mash the potatoes too much unless that’s your preference.

5. If using frozen peas, add them to the pot now and cook on low for an additional 3-4 minutes until the peas are heated through. If using fresh peas, steam them separately until just tender and then stir them into the potatoes to keep their bright color and slight crunch.

6. Season the creamed potatoes and peas with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.

Variations & Tips

– To add a little kick to the dish, consider stirring in a pinch of cayenne pepper or a bit of mustard into the cream sauce.

– For a more indulgent version, substitute half of the milk with heavy cream, or for a lighter version, try using low-fat milk and a butter substitute.

– Fresh mint can be a lovely addition to peas, so feel free to add some chopped mint for a fresh, herby note.

– Cheese lovers might enjoy the addition of grated parmesan or cheddar cheese melted into the sauce before combining with the potatoes and peas.

– If time allows, consider roasting the potatoes instead of boiling. This will give them a more complex flavor and a firmer texture that stands up to the cream sauce.

Ingredients:

1 lb shredded chicken (cooked)

1 onion, diced

2 carrots, sliced

2 celery stalks, chopped

4 cups chicken broth

1 cup milk

1/2 cup heavy cream

2 tbsp flour

2 tbsp butter

1 tsp garlic powder

Salt & pepper to taste

For the Dumplings:

1 1/2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

3/4 cup milk

2 tbsp melted butter

Directions:

1. In a large pot, melt the butter and sauté onion, carrots, and celery until softened.

2. Stir in flour and cook for 1 minute. Slowly add the chicken broth, milk, and cream while stirring.

3. Add shredded chicken, garlic powder, salt, and pepper. Simmer for 10 minutes.

4. In a bowl, mix the dumpling ingredients until just combined. Drop spoonfuls of the dough into the simmering pot.

5. Cover and cook on low heat for 12-15 minutes or until the dumplings are cooked through.

6. Garnish with parsley and serve hot!

Prep Time | Cooking Time | Total Time:
15 min | 30 min | 45 min

Kcal | Servings:
310 | 6 servings

Ingredients:

• 1 cup mushrooms, finely chopped
• 1/2 cup cooked quinoa (or substitute with breadcrumbs for a firmer texture)
• 1/4 cup walnuts, finely chopped
• 1/4 cup onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp nutritional yeast (adds a savory, cheesy flavor)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp olive oil
• 1/4 cup chickpea flour (or ground flaxseed for binding)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add the onions, garlic, and mushrooms. Cook until the mushrooms release their moisture and everything softens (about 5-7 minutes).
3. Combine the mixture: In a large bowl, mix the cooked mushroom mixture with quinoa, chopped walnuts, parsley, nutritional yeast, soy sauce, and chickpea flour. Season with salt and pepper to taste.
4. Form the meatballs: Scoop out about 1-2 tablespoons of the mixture and roll into balls. Place each meatball onto the prepared baking sheet, leaving space between them.
5. Bake: Bake for 20-25 minutes, turning halfway through, until golden brown and firm to the touch.
6. Serve: Enjoy your mushroom meatballs with marinara sauce, over pasta, or as a snack with your favorite dipping sauce!

Nutrition Information (per serving, approx. 3 meatballs):

• Calories: 90
• Protein: 3g
• Carbohydrates: 8g
• Fiber: 2g
• Fat: 5g
• Saturated Fat: 0.5g
• Sodium: 100mg (varies with soy sauce type)
• Sugar: 1g

These meatballs are packed with plant-based protein and fiber, making them a nutritious option that fits a variety of diets. Serve them as a satisfying side or a main course, and enjoy the rich, umami flavors in every bite!

Ingredients:
For the Fried Chicken:
4 bone-in chicken thighs (or drumsticks)
2 cups buttermilk
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups all-purpose flour
1/2 tsp cayenne pepper (optional for heat)
Vegetable oil (for frying)
For the Mashed Potatoes:
2 lbs Yukon Gold or Russet potatoes, peeled and chopped
1/2 cup unsalted butter
1/2 cup whole milk or heavy cream
Salt and pepper to taste
Fresh parsley (for garnish)
Instructions:
For the Fried Chicken:
Marinate the Chicken:

In a large bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add the chicken pieces and marinate for at least 1 hour (or overnight for best results).
Prepare the Flour Coating:

In a shallow dish, combine the flour, cayenne pepper (if using), and a pinch of salt and pepper.
Coat the Chicken:

Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat. Let the chicken sit for a few minutes to allow the coating to adhere.
Fry the Chicken:

Heat about 1-2 inches of vegetable oil in a large skillet over medium heat until it reaches 350°F (175°C). Fry the chicken in batches for 12-15 minutes, turning occasionally, until golden brown and crispy and the internal temperature reaches 165°F (75°C). Drain on paper towels.
For the Mashed Potatoes:
Boil the Potatoes:

In a large pot, bring salted water to a boil. Add the potatoes and cook for 15-20 minutes until tender. Drain and return to the pot.
Mash the Potatoes:

Add butter, milk (or heavy cream), salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.
Serve:
Assemble the Plate:
Serve the crispy fried chicken alongside a generous portion of mashed potatoes. Garnish with fresh parsley and enjoy!
Helpful Tips:
Extra Crispy: For an extra crispy coating, double-dip the chicken by dredging it in the buttermilk again and then in the flour mixture.
Rich Potatoes: For even creamier mashed potatoes, add more butter or a splash of cream

Ingredients:

2 cups mashed potatoes

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

2 tbsp chopped parsley

Salt and pepper to taste

Butter or cooking spray for greasing

Directions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin with butter or cooking spray.

2. In a bowl, mix mashed potatoes, mozzarella, Parmesan, beaten egg, chopped parsley, salt, and pepper until well combined.

3. Spoon the mixture into the muffin tin, filling each cup to the top.

4. Bake for 20-25 minutes or until golden and crispy on the edges.

5. Let cool slightly, then remove and serve warm.

Prep Time | Cooking Time | Total Time
10 min | 25 min | 35 min

Kcal | Servings
180 | 6

Prepare to make this beloved recipe for the third time, embracing the flavors that take you back to childhood comfort. This slow cooker Salisbury steak combines the ease of modern cooking with the timeless taste of a home-cooked meal. Ideal for busy evenings, it ensures a delicious, hearty dinner with minimal effort. Here’s how to bring this classic comfort food to life in your kitchen.

Ingredients:

Patties:

1 1/2 pounds ground beef

1 egg

1/4 cup minced onion

1/4 cup breadcrumbs

1 clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

Gravy:

1 small onion, sliced

6 ounces mushrooms, sliced

1 1/2 cups beef broth

1 package brown gravy mix

1 tablespoon ketchup (optional)

1 tablespoon Dijon mustard (optional)

2 tablespoons cornstarch

Directions:

Patty Preparation: Combine the ground beef, egg, minced onion, breadcrumbs, garlic, salt, and pepper. Form into small patties, about 3/4 inch thick.

Slow Cooker Setup: Lay a bed of the sliced onions and mushrooms at the bottom of your slow cooker.

Brown the Patties: Although optional, browning the patties in a skillet on both sides before adding them to the slow cooker is recommended for enhanced flavor. Place the browned patties over the onion and mushroom layer.

Create the Gravy: Mix the beef broth, gravy mix, ketchup, and Dijon mustard (if using) in a separate bowl. Pour this mixture over the patties in the slow cooker. Cover and set to cook on low for 5 hours.

Thicken the Gravy: Once the cooking time is up, remove the patties from the slow cooker. Switch the cooker to high. Stir in the cornstarch to the juices remaining in the slow cooker. Allow it to cook until the gravy thickens.

Final Touch: Return the patties to the slow cooker, coating them well with the thickened gravy before serving.

This slow cooker Salisbury steak recipe guarantees a meal that’s not only easy to prepare but also deeply satisfying, with a sauce that’s absolutely divine. It’s a perfect choice for anyone looking to enjoy a classic dish with the convenience of modern cooking techniques. Enjoy the rich, comforting flavors that make this dish a family favorite, time and time again.