Homemade Greek Vinaigrette – Instructions

Ingredients:

• 1/2 cup extra virgin olive oil
• 3 Tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, finely minced or grated
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• (Optional) Juice of 1/2 lemon

Instructions:

Add all ingredients to a mason jar or any jar with a tight-fitting lid.

Seal the lid and shake vigorously for about 30 seconds, until the vinaigrette is well emulsified.

Taste and adjust seasoning if needed — add more salt, pepper, or lemon juice.

Use immediately or store in the fridge for up to 10 days.

If the oil solidifies when chilled, let it sit at room temperature for a few minutes, then shake again before using.

Salmon Egg Bow

• Boiled eggs
• Cucumber slices
• Corn kernels
• Diced fresh salmon
• Sprinkle of salt & pepper

2. Avocado Tomato Bowl

• Avocado slices
• Cherry tomatoes
• Mixed greens
• Boiled eggs
• Sesame seeds

3. Chicken & Salmon Bowl

• Grilled chicken
• Sliced salmon
• Cucumber
• Corn
• Spinach or arugula

4. Cod & Sweet Potato Bowl

Baked cod with paprika

Cucumber

Pickled cabbage

Cottage cheese

Roasted sweet potatoes

Mini Baked Parmesan Potato Rounds

Ingredients:

• 4-5 small to medium potatoes (Yukon Gold or red potatoes work well)
• 3 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions:

Preheat Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

Prepare the Potatoes:

Wash and slice the potatoes into 1/4-inch rounds. Pat them dry with a paper towel to help them crisp up in the oven.

Season the Potatoes:

In a large bowl, combine the olive oil, Parmesan cheese, garlic powder, paprika, salt, and pepper. Toss the potato rounds in the mixture until each piece is evenly coated.

Arrange and Bake:

Place the potato rounds in a single layer on the prepared baking sheet, making sure they don’t overlap. Bake for 25-30 minutes, or until the potatoes are golden and crispy on the edges.

Garnish and Serve:

Remove from the oven and sprinkle with chopped fresh parsley, if desired. Serve the Parmesan potato rounds warm with your favorite dipping sauce.

Best Caprese Pasta Salad

Ingredients:

• Vinaigrette Dressing
• ¼ cup olive oil
• ¼ cup balsamic vinegar
• 2–3 tablespoons fresh lemon juice
• 1 clove minced garlic
• 1 teaspoon Italian seasoning
• ¼ teaspoon kosher salt
• ¼ teaspoon black pepper
• Caprese Pasta Salad
• ½ pound dried pasta (farfalle or other small pasta is recommended)
• 8 ounces mozzarella pearls, or cubed fresh mozzarella
• 2 cups grape tomatoes, sliced in half
• ¼ cup fresh basil leaves, thinly sliced
• Salt and pepper to taste

Instructions :

In a small bowl or jar with a lid, combine the olive oil, balsamic vinegar, lemon juice, minced garlic, Italian seasoning, kosher salt, and black pepper. Whisk or shake until all the ingredients are well incorporated. Set aside.

Cook the pasta according to the package directions. Once cooked, drain and rinse with cold water to stop the cooking process and keep the pasta firm.

In a large bowl, add the cooled pasta, sliced tomatoes, mozzarella pearls, and sliced basil. Drizzle with the prepared vinaigrette dressing and toss everything together. Taste and adjust the seasoning with salt and pepper as needed.

Homemade Strawberry Vanilla Bean Ice Cream
Ingredients:
1 vanilla bean, split and seeds scraped
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
Pinch of salt
6 large egg yolks
1 teaspoon pure vanilla extract
1 cup fresh strawberries, hulled and diced
2 tablespoons sugar (for strawberries)
Directions:
Prepare the Strawberries:
Toss the diced strawberries with 2 tablespoons of sugar. Let them sit for about 30 minutes to macerate, which helps bring out their natural juices and sweetness.
Heat Milk and Cream Mixture:
In a saucepan over medium heat, combine the heavy cream, milk, half of the granulated sugar, salt, and the seeds from the vanilla bean (including the bean pod). Bring the mixture just to a boil, then remove from heat.
Temper the Egg Yolks:
In a separate bowl, whisk together the egg yolks and the remaining granulated sugar until smooth.
Gradually pour the hot milk mixture into the egg yolks, a little at a time, whisking constantly to prevent the eggs from scrambling.
Cook the Custard:
Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 170-175°F on a thermometer).
Chill the Custard:
Remove the custard from heat and strain through a fine-mesh sieve into a bowl. Stir in the vanilla extract. Cover and chill the custard thoroughly in the refrigerator, at least 4 hours or overnight.
Process in Ice Cream Maker:
Once chilled, remove the vanilla bean pod and churn the custard in an ice cream maker according to the manufacturer’s instructions.
During the last few minutes of churning, add the macerated strawberries.
Freeze:
Transfer the ice cream to an airtight container and freeze until firm, at least 2-4 hours, before serving.
Serve and Enjoy

 Ingredients:

For the Reuben Balls:

2 cups corned beef (finely chopped)
1 cup Swiss cheese (shredded)
1/2 cup sauerkraut (drained and patted dry)
1/4 cup cream cheese (softened)
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup all-purpose flour
2 large eggs (beaten)
1 cup breadcrumbs
Oil for frying
For the Spicy Thousand Island Sauce:

1/2 cup mayonnaise
2 tbsp ketchup
2 tbsp pickle relish
1 tsp hot sauce (adjust to taste)
1/2 tsp smoked paprika
1/4 tsp garlic powder
 Instructions:

 Make the Reuben Filling:

In a large bowl, mix chopped corned beef, Swiss cheese, sauerkraut, cream cheese, Dijon mustard, and black pepper until well combined.
Form the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes to firm up.
 Bread the Balls:

Roll each ball in flour, dip in beaten eggs, and coat with breadcrumbs. For extra crispiness, repeat the egg and breadcrumb step.
 Fry the Balls:

Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the balls in batches for 2-3 minutes, or until golden brown. Drain on paper towels.
 Make the Spicy Thousand Island Sauce:
In a small bowl, whisk together mayonnaise, ketchup, pickle relish, hot sauce, smoked paprika, and garlic powder. Adjust seasoning to taste.

 Serve:
Arrange the Reuben Balls on a platter with the dipping sauce on the side. Watch them disappear in no time!

 Pro Tip: Garnish the sauce with a sprinkle of fresh parsley for a pop of color and flavor.

 Tried this recipe? We’d love to see your creations! Share a photo and tag us.

Healthy Oatmeal Cheese Pancakes

Healthy oatmeal cheese pancakes are a hearty and nutritious breakfast option. Oat flakes, ground into flour, are mixed with eggs, milk, grated cheese, parsley, and spices to form a batter. The batter is pan-fried in batches and sprinkled with sesame seeds. These pancakes are crispy on the outside, soft on the inside, and perfect for a filling breakfast or snack. They pair well with Greek yogurt, sour cream, or salad. Oatmeal provides fiber, cheese provides protein and calcium, and parsley adds vitamins. The recipe is versatile, vegetarian, and can be made gluten-free. Perfect for any time of day!

Ingredients
1 cup oatmeal
2 eggs
1 glass (240 ml) milk
2 tablespoons chopped parsley
100 g grated cheese
Salt to taste
1 teaspoon dried Provençal herbs
1/2 teaspoon chili flakes (adjust to taste)
Oil for frying
1 tablespoon sesame seeds
Instructions
To make oatmeal:
Grind oats in a blender until coarsely ground. Directions:
To make batter:
In a large bowl, whisk eggs and milk until well blended.
Add oats, chopped parsley, grated cheese, salt, dried Provençal herbs, and chili flakes to the egg mixture.
Stir until all ingredients are evenly blended.
To make pancakes:
Heat a little oil in a large skillet over medium heat.
To make pancakes, spoon batter into the pan to form pancakes and spread evenly.
Sprinkle a pinch of sesame seeds on each pancake.
Fry the pancakes for about 3–4 minutes on each side, or until golden brown and cooked through. Carefully flip them with a spatula.
Serving:
After the pancakes are done, place them on a plate lined with a paper towel to absorb any excess oil.
Serve hot and enjoy!
Serving suggestions:
Enjoy these savory pancakes with a dollop of Greek yogurt or sour cream.
Pair them with a fresh salad for a balanced meal.
Serve it as a hearty breakfast with scrambled eggs or smoked salmon.
Cooking tips:
Make sure the pan is hot before adding the batter for a crispy texture.
Adjust the amount of chili flakes to your spice preferences.
For best results, use a non-stick pan.
Nutritional Benefits:
Oatmeal: High in fiber and keeps you fuller for longer. Preparation:
Cheese: Provides protein and calcium.
Parsley: Adds vitamins A and C, as well as beneficial antioxidants.
Nutrition Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-free: Use certified gluten-free oats to make this recipe gluten-free.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat in a skillet over medium heat or in the microwave before serving.
Why You’ll Love This Recipe:
Quick and Easy: Simple ingredients and straightforward steps make this recipe easy to prepare.
Nutritional: Packed with healthy ingredients to help you start your day right.
Versatile: Perfect for breakfast, lunch, or as a savory snack.
Conclusion

Make this Potato and Cheese Frittata for a lovely family meal

Ingredients:
– 1 tbsp olive oil
– 1 small onion, diced
– 2 medium potatoes, peeled and diced
– 6 large eggs
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– Salt and pepper, to taste 
– Fresh herbs, for garnish

Directions:
1. Preheat the oven to 350°F (180°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened.
3. Add the diced potatoes to the skillet and cook until they are golden brown and cooked through.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
5. Pour the egg mixture over the potatoes in the skillet. Cook for a few minutes until the edges start to set.
6. Sprinkle the shredded cheddar cheese over the top of the frittata.
7. Transfer the skillet to the preheated oven and bake for about 15-20 minutes, or until the frittata is set and the cheese is melted and bubbly.
8. Remove from the oven and let it cool slightly before slicing.
9. Garnish with fresh herbs before serving.
Tips:
– Feel free to add any additional vegetables or meats to customize your frittata.
– Make sure to use an oven-safe skillet to easily transfer the frittata from the stovetop to the oven.