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Spinach and Marinara Chickpeas
Ingredients
1 can Chickpeas washed and drained
1 tablespoon Italian herbs, fresh or dry
2 cloves of Garlic
1/2 cup Spinach 
2 tablespoons Olive Oil
3 tablespoons of Marinara
Pepper to taste
Directions
Saute medium-low chickpeas, olive oil, and spices for 20 minutes
Add spinach and marinara and cook 5 more minutes.
Done!

Spinach and Marinara Chickpeas

Ingredients

  • 1 can Chickpeas washed and drained
  • 1 tablespoon Italian herbs, fresh or dry
  • 2 cloves of Garlic
  • 1/2 cup Spinach 
  • 2 tablespoons Olive Oil
  • 3 tablespoons of Marinara
  • Pepper to taste

Directions

  1. Saute medium-low chickpeas, olive oil, and spices for 20 minutes
  2. Add spinach and marinara and cook 5 more minutes.
  3. Done!
Creme Brûlée 
For 2
Ingredients
3 egg yolks
3 Tbsp white sugar
1/2 tsp vanilla extract
1 1/4 cup heavy cream
1 Tbsp brown sugar
Berries
Directions
Preheat oven to 300ªF.
Beat egg yolks, 2 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 1 tablespoon white sugar and brown sugar and sprinkle evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again. Add berries and serve.

Creme Brûlée 

For 2

Ingredients

  • 3 egg yolks
  • 3 Tbsp white sugar
  • 1/2 tsp vanilla extract
  • 1 1/4 cup heavy cream
  • 1 Tbsp brown sugar
  • Berries

Directions

  1. Preheat oven to 300ªF.
  2. Beat egg yolks, 2 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  6. Preheat oven to broil.
  7. In a small bowl combine remaining 1 tablespoon white sugar and brown sugar and sprinkle evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again. Add berries and serve.

Caramelized Butternut Squash
Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
VIA

Caramelized Butternut Squash

Ingredients

  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
  3. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
  4. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

VIA

Wheat Dinner Rolls
Ingredients
1 (.25 ounce) package active dry yeast
3/4 cup and 2 tablespoons warm water
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons butter, melted and cooled
1/2 egg, beaten
1 cup and 2 tablespoons whole wheat flour
1-1/4 cups all-purpose flour
2 tablespoons butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 2 Tbsp melted butter, egg, and whole wheat flour into yeast mixture. Gradually stir in all-purpose flour until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, Form 12 dinner rolls and  brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.

Wheat Dinner Rolls

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 3/4 cup and 2 tablespoons warm water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted and cooled
  • 1/2 egg, beaten
  • 1 cup and 2 tablespoons whole wheat flour
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Mix sugar, salt, 2 Tbsp melted butter, egg, and whole wheat flour into yeast mixture. Gradually stir in all-purpose flour until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch down dough, Form 12 dinner rolls and  brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
  4. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.
Chimichurri Sauce
Ingredients
1 bunch cilantro
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 lime juice
1 Tbsp diced onion
1 tsp  oregano
1 tsp black pepper
Directions
Blend all ingredients in a blender or processor
Use as a marinade and/or sauce for meat.

Chimichurri Sauce

Ingredients

  • 1 bunch cilantro
  • 4 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 lime juice
  • 1 Tbsp diced onion
  • 1 tsp  oregano
  • 1 tsp black pepper

Directions

  1. Blend all ingredients in a blender or processor
  2. Use as a marinade and/or sauce for meat.
Spinach Artichoke Dip
Ingredients
1 1/2 Tablespoons Butter
2 Tablespoons Garlic, Minced
6 oz bag Spinach
Pepper to taste
1 can Artichoke Hearts, Rinsed And Drained
1 1/2 Tablespoons Butter (additional)
1 1/2 Tablespoons Flour
3/4 cup  Milk
4 oz Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
1/4 teaspoon Cayenne
Directions
Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Turn up the heat a little and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In a different pot, melt 1 1/2 additional tablespoons of butter and whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, parmesan, and cayenne pepper and stir until cheeses are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated cheese and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Spinach Artichoke Dip

Ingredients

  • 1 1/2 Tablespoons Butter
  • 2 Tablespoons Garlic, Minced
  • 6 oz bag Spinach
  • Pepper to taste
  • 1 can Artichoke Hearts, Rinsed And Drained
  • 1 1/2 Tablespoons Butter (additional)
  • 1 1/2 Tablespoons Flour
  • 3/4 cup  Milk
  • 4 oz Softened Cream Cheese
  • 1/2 cup Crumbled Feta
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Cayenne

Directions

  1. Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Turn up the heat a little and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Set the spinach aside.
  2. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
  3. In a different pot, melt 1 1/2 additional tablespoons of butter and whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
  4. Add cream cheese, feta, parmesan, and cayenne pepper and stir until cheeses are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
  5. Pour into buttered baking dish. Top with extra grated cheese and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Classic Biscuits
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk
Optional Cheese or Herbs
Directions
Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the butter using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. Knead dough 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
Dip cutter of your choice into flour to lightly coat it so it will cut cleanly through the dough without sticking.  Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Classic Biscuits

Ingredients

  • cups all-purpose flour
  • tablespoon sugar
  • teaspoons baking powder
  • teaspoon salt
  • 1/2 cup butter or margarine
  • 3/4 cup milk
  • Optional Cheese or Herbs

Directions

  1. Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the butter using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
  2. Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. Knead dough 10 times. Dough will feel springy and smooth.
  3. On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
  4. Dip cutter of your choice into flour to lightly coat it so it will cut cleanly through the dough without sticking.  Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
  5. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Roasted Chickpeas

Ingredients

  • One 15oz can of chickpeas
  • 1-2 Tbsp of Olive Oil
  • Spices of choice (these are about 1/4 tsp of pepper, rosemary, and garlic. Could be cayenne pepper, salt and pepper, honey cinnamon, etc.)

Directions

  1. Preheat oven to 425 degrees F.

  2. Rinse chickpeas and place chickpeas on a paper towel.

  3. Pat completely dry and remove the skins.

  4. Place chickpeas on baking sheet and add olive oil and spices. Roll around to coat.  Ensure chickpeas are in a single layer. Bake for 15 minutes, toss well, then bake for another 15 minutes.

  5. Let cool and enjoy! Chickpeas will be crunchy, similar to a nut.

Blackberry Sorbet
Ingredients
8 cups fresh blackberries (substitute frozen berries)
1/2 cup water
1 tablespoon lemon juice
2/3 cup granulated sugar
Directions
Blend the blackberries, water, and lemon juice on high until the mixture is smooth. 
Transfer the berries and juice to a large saucepan and stir in the sugar. 
Bring the berry mixture just to a boil and immediately remove it from the heat. 
Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. 
Discard the berry solids. 
Allow the mixture to cool for 4-6 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions.
VIA

Blackberry Sorbet

Ingredients

  • 8 cups fresh blackberries (substitute frozen berries)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar

Directions

  1. Blend the blackberries, water, and lemon juice on high until the mixture is smooth.
  2. Transfer the berries and juice to a large saucepan and stir in the sugar.
  3. Bring the berry mixture just to a boil and immediately remove it from the heat.
  4. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve.
  5. Discard the berry solids.
  6. Allow the mixture to cool for 4-6 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions.

VIA

Zucchini Pasta
Ingredients
1 zucchini
1/2 tbsp olive oil
salt
1 1/2 tbsp pesto
Tomatoes and mozzarella cheese if desired
Directions
Cut zucchini lengthwise into strips 1/4 inch thick.
Place zucchini in colander and sprinkle with salt. Let sit for 30 minutes.
Squeeze excess water from zucchini.
Heat skillet to medium heat with olive oil.
Place zucchini in skillet and cook for 3-4 minutes.
Add pesto and cook an additional 3-4 minutes.
Serve zucchini and add any toppings you’d like!

Zucchini Pasta

Ingredients

  • 1 zucchini
  • 1/2 tbsp olive oil
  • salt
  • 1 1/2 tbsp pesto
  • Tomatoes and mozzarella cheese if desired

Directions

  1. Cut zucchini lengthwise into strips 1/4 inch thick.
  2. Place zucchini in colander and sprinkle with salt. Let sit for 30 minutes.
  3. Squeeze excess water from zucchini.
  4. Heat skillet to medium heat with olive oil.
  5. Place zucchini in skillet and cook for 3-4 minutes.
  6. Add pesto and cook an additional 3-4 minutes.
  7. Serve zucchini and add any toppings you’d like!
Spinach and Marinara Chickpeas
Ingredients
1 can Chickpeas washed and drained
1 tablespoon Italian herbs, fresh or dry
2 cloves of Garlic
1/2 cup Spinach 
2 tablespoons Olive Oil
3 tablespoons of Marinara
Pepper to taste
Directions
Saute medium-low chickpeas, olive oil, and spices for 20 minutes
Add spinach and marinara and cook 5 more minutes.
Done!

Spinach and Marinara Chickpeas

Ingredients

  • 1 can Chickpeas washed and drained
  • 1 tablespoon Italian herbs, fresh or dry
  • 2 cloves of Garlic
  • 1/2 cup Spinach 
  • 2 tablespoons Olive Oil
  • 3 tablespoons of Marinara
  • Pepper to taste

Directions

  1. Saute medium-low chickpeas, olive oil, and spices for 20 minutes
  2. Add spinach and marinara and cook 5 more minutes.
  3. Done!
Creme Brûlée 
For 2
Ingredients
3 egg yolks
3 Tbsp white sugar
1/2 tsp vanilla extract
1 1/4 cup heavy cream
1 Tbsp brown sugar
Berries
Directions
Preheat oven to 300ªF.
Beat egg yolks, 2 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Preheat oven to broil.
In a small bowl combine remaining 1 tablespoon white sugar and brown sugar and sprinkle evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
Remove from heat and allow to cool. Refrigerate until custard is set again. Add berries and serve.

Creme Brûlée 

For 2

Ingredients

  • 3 egg yolks
  • 3 Tbsp white sugar
  • 1/2 tsp vanilla extract
  • 1 1/4 cup heavy cream
  • 1 Tbsp brown sugar
  • Berries

Directions

  1. Preheat oven to 300ªF.
  2. Beat egg yolks, 2 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
  6. Preheat oven to broil.
  7. In a small bowl combine remaining 1 tablespoon white sugar and brown sugar and sprinkle evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again. Add berries and serve.

Caramelized Butternut Squash
Ingredients
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
VIA

Caramelized Butternut Squash

Ingredients

  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.
  3. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
  4. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

VIA

Wheat Dinner Rolls
Ingredients
1 (.25 ounce) package active dry yeast
3/4 cup and 2 tablespoons warm water
1/4 cup sugar
1/2 teaspoon salt
2 tablespoons butter, melted and cooled
1/2 egg, beaten
1 cup and 2 tablespoons whole wheat flour
1-1/4 cups all-purpose flour
2 tablespoons butter, melted
Directions
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Mix sugar, salt, 2 Tbsp melted butter, egg, and whole wheat flour into yeast mixture. Gradually stir in all-purpose flour until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Punch down dough, Form 12 dinner rolls and  brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.

Wheat Dinner Rolls

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 3/4 cup and 2 tablespoons warm water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted and cooled
  • 1/2 egg, beaten
  • 1 cup and 2 tablespoons whole wheat flour
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons butter, melted

Directions

  1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  2. Mix sugar, salt, 2 Tbsp melted butter, egg, and whole wheat flour into yeast mixture. Gradually stir in all-purpose flour until dough pulls away from the sides of the bowl. Turn dough out onto a well floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place dough in bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
  3. Punch down dough, Form 12 dinner rolls and  brush tops with melted butter. Let rise uncovered in a warm place 40 minutes, or until doubled in bulk.
  4. Preheat oven to 400 degrees F (200 degrees C). Bake for 12 to 15 minutes, or until golden brown.
Chimichurri Sauce
Ingredients
1 bunch cilantro
4 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 lime juice
1 Tbsp diced onion
1 tsp  oregano
1 tsp black pepper
Directions
Blend all ingredients in a blender or processor
Use as a marinade and/or sauce for meat.

Chimichurri Sauce

Ingredients

  • 1 bunch cilantro
  • 4 cloves garlic, minced
  • 3/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 lime juice
  • 1 Tbsp diced onion
  • 1 tsp  oregano
  • 1 tsp black pepper

Directions

  1. Blend all ingredients in a blender or processor
  2. Use as a marinade and/or sauce for meat.
Spinach Artichoke Dip
Ingredients
1 1/2 Tablespoons Butter
2 Tablespoons Garlic, Minced
6 oz bag Spinach
Pepper to taste
1 can Artichoke Hearts, Rinsed And Drained
1 1/2 Tablespoons Butter (additional)
1 1/2 Tablespoons Flour
3/4 cup  Milk
4 oz Softened Cream Cheese
1/2 cup Crumbled Feta
1/2 cup Grated Parmesan
1/4 teaspoon Cayenne
Directions
Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Turn up the heat a little and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Set the spinach aside.
Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
In a different pot, melt 1 1/2 additional tablespoons of butter and whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
Add cream cheese, feta, parmesan, and cayenne pepper and stir until cheeses are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
Pour into buttered baking dish. Top with extra grated cheese and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Spinach Artichoke Dip

Ingredients

  • 1 1/2 Tablespoons Butter
  • 2 Tablespoons Garlic, Minced
  • 6 oz bag Spinach
  • Pepper to taste
  • 1 can Artichoke Hearts, Rinsed And Drained
  • 1 1/2 Tablespoons Butter (additional)
  • 1 1/2 Tablespoons Flour
  • 3/4 cup  Milk
  • 4 oz Softened Cream Cheese
  • 1/2 cup Crumbled Feta
  • 1/2 cup Grated Parmesan
  • 1/4 teaspoon Cayenne

Directions

  1. Melt 1 1/2 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Turn up the heat a little and throw in the spinach. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Set the spinach aside.
  2. Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.
  3. In a different pot, melt 1 1/2 additional tablespoons of butter and whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.
  4. Add cream cheese, feta, parmesan, and cayenne pepper and stir until cheeses are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.
  5. Pour into buttered baking dish. Top with extra grated cheese and bake at 375 for 15 minutes, or until cheese is melted and bubbly.
Classic Biscuits
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk
Optional Cheese or Herbs
Directions
Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the butter using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. Knead dough 10 times. Dough will feel springy and smooth.
On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
Dip cutter of your choice into flour to lightly coat it so it will cut cleanly through the dough without sticking.  Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Classic Biscuits

Ingredients

  • cups all-purpose flour
  • tablespoon sugar
  • teaspoons baking powder
  • teaspoon salt
  • 1/2 cup butter or margarine
  • 3/4 cup milk
  • Optional Cheese or Herbs

Directions

  1. Heat the oven to 450°F. In a medium bowl, stir the flour, sugar, baking powder and salt until mixed. Cut in the butter using a pastry blender or fork, until mixture looks like fine crumbs. Stir in the milk until mixture forms a soft dough and leaves the side of the bowl (dough will be soft and sticky).
  2. Lightly sprinkle flour over a cutting board or countertop. Place dough on floured surface; gently roll in the flour to coat. Knead dough 10 times. Dough will feel springy and smooth.
  3. On the floured surface, flatten dough evenly, using hands or a rolling pin, until dough is 1/2 inch thick.
  4. Dip cutter of your choice into flour to lightly coat it so it will cut cleanly through the dough without sticking.  Cut the biscuits as close together as possible. On an ungreased cookie sheet, place biscuits about 1 inch apart for biscuits with crusty sides, or place with sides touching for biscuits with soft sides.
  5. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Roasted Chickpeas

Ingredients

  • One 15oz can of chickpeas
  • 1-2 Tbsp of Olive Oil
  • Spices of choice (these are about 1/4 tsp of pepper, rosemary, and garlic. Could be cayenne pepper, salt and pepper, honey cinnamon, etc.)

Directions

  1. Preheat oven to 425 degrees F.

  2. Rinse chickpeas and place chickpeas on a paper towel.

  3. Pat completely dry and remove the skins.

  4. Place chickpeas on baking sheet and add olive oil and spices. Roll around to coat.  Ensure chickpeas are in a single layer. Bake for 15 minutes, toss well, then bake for another 15 minutes.

  5. Let cool and enjoy! Chickpeas will be crunchy, similar to a nut.

Blackberry Sorbet
Ingredients
8 cups fresh blackberries (substitute frozen berries)
1/2 cup water
1 tablespoon lemon juice
2/3 cup granulated sugar
Directions
Blend the blackberries, water, and lemon juice on high until the mixture is smooth. 
Transfer the berries and juice to a large saucepan and stir in the sugar. 
Bring the berry mixture just to a boil and immediately remove it from the heat. 
Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. 
Discard the berry solids. 
Allow the mixture to cool for 4-6 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions.
VIA

Blackberry Sorbet

Ingredients

  • 8 cups fresh blackberries (substitute frozen berries)
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 2/3 cup granulated sugar

Directions

  1. Blend the blackberries, water, and lemon juice on high until the mixture is smooth.
  2. Transfer the berries and juice to a large saucepan and stir in the sugar.
  3. Bring the berry mixture just to a boil and immediately remove it from the heat.
  4. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve.
  5. Discard the berry solids.
  6. Allow the mixture to cool for 4-6 hours and then freeze it in an ice cream maker according to the manufacturer’s instructions.

VIA

Zucchini Pasta
Ingredients
1 zucchini
1/2 tbsp olive oil
salt
1 1/2 tbsp pesto
Tomatoes and mozzarella cheese if desired
Directions
Cut zucchini lengthwise into strips 1/4 inch thick.
Place zucchini in colander and sprinkle with salt. Let sit for 30 minutes.
Squeeze excess water from zucchini.
Heat skillet to medium heat with olive oil.
Place zucchini in skillet and cook for 3-4 minutes.
Add pesto and cook an additional 3-4 minutes.
Serve zucchini and add any toppings you’d like!

Zucchini Pasta

Ingredients

  • 1 zucchini
  • 1/2 tbsp olive oil
  • salt
  • 1 1/2 tbsp pesto
  • Tomatoes and mozzarella cheese if desired

Directions

  1. Cut zucchini lengthwise into strips 1/4 inch thick.
  2. Place zucchini in colander and sprinkle with salt. Let sit for 30 minutes.
  3. Squeeze excess water from zucchini.
  4. Heat skillet to medium heat with olive oil.
  5. Place zucchini in skillet and cook for 3-4 minutes.
  6. Add pesto and cook an additional 3-4 minutes.
  7. Serve zucchini and add any toppings you’d like!

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