Feta Dip

I’m on a bit of a feta kick at the moment so it felt like the right time to share this recipe for Feta Dip! I absolutely love French feta, which is a bit more mild and creamier than the more tangy, crumbly version most people associate with feta cheese.

When I came across a recipe for Feta Dip, I loved the concept, and knew French Feta would be perfect for it.

This dip is a nice alternative to the normal dips found at parties. The flavors are similar to tzatziki; serve with toasted pita or pita chips.

Ingredients:

  • 12 oz French feta
  • 1 cup non-fat plain Greek yogurt
  • 8 oz  cream cheese, softened to room temperature
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • the juice and zest of 1 lemon
  • 2 tablespoons chopped dill, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup chopped deseeded cucumber
  • 1/2 cup multi-colored cherry tomatoes, quartered

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Creamy Snap Peas with Feta

Some nights, you just want to sauté or grill up a protein and have a quick go-to side to make a nice meal without much effort.

So it’s always nice to have a few awesome sides in the rotation, like this recipe for Creamy Snap Peas with Feta.

This recipe for Creamy Snap Peas with Feta would be perfect with a Greek-inspired protein — salmon, chicken, or even lamb.

Ingredients:

  • 8 ounces trimmed fresh sugar snap peas
  • 1/4 cup plain 2% reduced-fat Greek yogurt
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 1 teaspoon finely minced garlic
  • the zest and juice of 1 lemon
  • 1 ounce crumbled feta cheese
  • 1/2 cup chopped fresh mint
  • 2 tablespoons toasted sesame seeds
  • 1 ounce crumbled feta cheese

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Creamy Avocado Soup

My husband and I have had some fairly heavy (but delicious) food recently. So this weekend, I was in search of something a bit lighter for lunch that would still fill us up, like this creamy avocado soup.

This chilled Creamy Avocado Soup recipe from Cooking Light fit the bill! The soup is bulked up a bit with silken tofu, romaine lettuce, and peas to go along with the avocados.

In fact, it has half of your daily fiber and 9 grams of protein in one serving. And yet, it feels so light!

Ingredients:

  • 1 (12-oz.) pkg. silken tofu, drained
  • 2 cups water
  • 2 cups chopped romaine lettuce
  • 1 cup frozen green peas
  • 3 ripe avocados, peeled and chopped
  • 3 tablespoons fresh lime juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup chopped tomato
  • 1/4 cup chopped yellow bell pepper
  • 2 tablespoons chopped scallions

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Slow Cooker Spring Lamb Stew

I’m so impatient weather-wise in the spring. I want it to warm up immediately, but that’s not exactly how this season goes.

Although today is supposed to be quite nice, some spring nights can be rainy and down right chilly. So it’s nice to have a comforting meal available for colder nights that still makes use of ingredients readily available in the spring.

This Slow Cooker Spring Lamb Stew is a Greek-inspired dish is made in a slow cooker, so dinner will be ready for you when you return from work. It also freezes well, so you can enjoy it whenever the weather calls for a yummy stew.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup all-purpose flour
  • 1 and 1/2 pound lamb shoulder, cut into bite-sized pieces
  • 1/2 teaspoon ground allspice (I used 6 allspice berries; I was out of ground allspice)
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon tomato paste
  • 2 garlic cloves, peeled and minced
  • 1/2 pound shallots, peeled and quartered
  • 1 pound baby new potatoes
  • 1/2 pound carrots, peeled and cut into bite-sized pieces
  • 2 cups red wine
  • 2 cups tomato puree
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh oregano leaves
  • 1 cup frozen peas
  • 1 tablespoon red wine vinegar
  • whole milk Greek yogurt, to serve
  • chopped mint, for garnish
  • drizzle of olive oil, if desired
  • salt and pepper, to taste

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Spinach Lemon Ricotta Pasta

Well. The weather refuses to act like spring.

But I’m sick of waiting for spring to arrive to make delicious spring food!

So this recipe for Spinach Lemon Ricotta Pasta has spring ingredients that are still comforting in chilly weather – spinach with a lemony ricotta sauce over fettuccine.

Ingredients:

  • 1 pound fettuccine
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes
  • 2 (5 oz bags) baby spinach
  • 1 cup whole milk ricotta cheese
  • 1/2 cup milk
  • 1/4 cup grated parmesan cheese
  • the zest and juice of 1 lemon
  • salt and pepper, to taste

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Vegan and Gluten Free Peanut Crunch Brownies

A lot of people are pretty wary of vegan and gluten free baking. It seems like it would be difficult, but it’s surprisingly easy! Vegan baking can also be rich and decadent, like these oh so fudgy Peanut Crunch Brownies.

This recipe for Peanut Crunch Brownies is adapted from Heather Saffer’s well-named cookbook Crazy Easy Vegan Desserts. Heather Saffer, founder and CEO of Dollop Gourmet, has been featured on Shark Tank and Cupcake Wars for her delicious vegan desserts that can be enjoyed by anyone. I was sent a review copy and have loved paging through the recipes, they really are crazy easy!

The cookbook begins with a review of some dairy free and gluten free alternatives that can be used in baking.

 

So let’s dig into this recipe for Peanut Crunch Brownies, because, well, it’s delicious!

 

Ingredients:

  • 1 cup gluten free flour (I used almond flour)
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1/2 cup granulated sugar
  • 4 tablespoons coconut oil, melted
  • 2/3 cups vegan chocolate chips
  • 2 ( ~3 oz) dark chocolate bars, finely chopped
  • 1/2 cup chopped roasted salted peanuts

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Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel

I’m kind of on a Sheet Pan kick. I love how simple they are, and how easy cleanup is! And this recipe for Sheet Pan Blackened Shrimp with Citrus and Roasted Fennel is no different!

This recipe is adapted from a Cooking Light recipe to make it a pure sheet pan meal.

I know the combination of flavors may seem a bit odd, but it really comes together in the end. My husband even asked for this to be put in our normal dinner rotation!

Ingredients:

  • 2 small oranges (I used one navel, one blood orange)
  • 2 medium fennel bulbs with stalks
  • 3 tablespoons olive oil, divided
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 6 small shallots, halved
  • 2 teaspoons sweet paprika
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chopped fresh oregano
  • 1/4 teaspoon ground red pepper
  • 1 pound large shrimp, peeled and deveined, tails on
  • Optional: 1 cup cooked rice, for serving

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Colcannon

I realized this weekend as I was making some of my favorite St. Patrick’s Day foods that I have not written a post on Colcannon!

Colcannon is mashed potatoes with sautéed greens mixed in, typically either cabbage or kale.

 

It’s pretty awesome Irish comfort food in my opinion. It’s so engrained in Irish cooking that it even has it’s own song!

Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?

This version uses shallots, leeks, and kale, but this recipe can easily be adapted to incorporate any green you prefer.

Ingredients:

  • 2-3 lbs russet potatoes (4-5 potatoes)
  • 2 tablespoons salt, plus more to taste
  • 1 stick (8 tablespoons) butter, divided
  • 1 leek, chopped
  • 2 shallots, chopped
  • 4 cups chopped lacinato kale
  • 1 cup heavy cream
  • thinly sliced scallions, for garnish

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Frozen Mango Daiquiri

About this time every year, I start wishing for warmer weather. And yet, this time every year, we tend to get one more winter storm to prove that it’s not quite spring just yet.

So, given that it’s still freezing in Philadelphia, I decided to make a frozen cocktail, a Frozen Mango Daiquiri, that can help me pretend it’s nice and warm outside.

This is a fairly traditional frozen daiquiri, although I added in some cinnamon to complement the mango.

I used frozen mango chunks to make this, so it’s a super easy recipe.

Ingredients (makes 2 servings):

  • 2 cups ice
  • 1 (12 oz) bag frozen mango chunks
  • 4 oz white rum
  • the juice of 3 limes, plus more if needed
  • 1 tablespoon white sugar, plus more for rimming the glasses
  • 1 teaspoon ground cinnamon
  • lime wedge, for garnish

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Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

I’ve made this recipe for Sheet Pan Parmesan Chicken a few times already, and it’s quickly becoming a favorite of mine.

This recipe for Sheet Pan Parmesan Chicken, adapted from Taste of Home, comes together pretty quickly, so it’s great for weeknight dinners.

Plus, everything you need for a meal is all made on this sheet pan, so the entire dinner is done at the same time!

I used purple cauliflower for this, mainly because I like how it looks, but white cauliflower works just as well. 

Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 (14 oz) cans artichoke heart quarters, drained
  • 1 head of cauliflower, cut into florets
  • 3 shallots, roughly chopped
  • 1/2 cup white wine
  • 2 large garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into thin slices
  • 2 scallions, thinly sliced

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Chocolatey Buttercream Frosting

I make more frosting (and desserts!) than I probably should. Luckily, I have friends, family, and coworkers more than willing to help me out with my baking experiments, and this recipe for Chocolatey Buttercream Frosting is definitely a favorite!

I love making fun frosting flavors, like cinnamon cream cheese, vegan peanut butter, key lime, and bourbon-orange cream cheese. But, my absolute favorite frosting is, and always will be chocolate.

So it’s about time I shared my ultimate chocolatey buttercream frosting!

The secret to this frosting is a hint of coffee to really enhance the chocolatey flavor. I use Nielsen Massey’s Pure Coffee Extract to bring out the best chocolate flavor.

Ingredients (makes enough for 12 cupcakes):

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup cocoa powder
  • 1 (16 oz box) confectioners sugar
  • 1/4 teaspoon fine salt
  • 1/2 tablespoon coffee extract
  • 1/4 cup milk, plus more as needed

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Blueberry French Toast Casserole

Last week, I shared a savory breakfast casserole, great for a large crowd.

So today, I wanted to share a version for those who love a sweet breakfast!

This Blueberry French Toast Casserole is easy to make the day of, or to assemble the night before for an easier next-day breakfast. My recipe is adapted from a version you can find here.

Ingredients:

French Toast Casserole

  • 1 loaf of challah bread, cut into cubes
  • 1 (8 oz) package cream cheese, cut into small cubes
  • 2 (6 oz) packages fresh blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1/2 cup maple syrup

Blueberry Syrup

  • 1 cup water
  • 1 cup white sugar
  • 1 tablespoon cornstarch
  • 1 (6 oz) package fresh blueberries
  • 1 teaspoon cinnamon
  • 1 tablespoon butter
  • juice of 1/2 lemon

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Spinach and Artichoke Breakfast Casserole

Last weekend, we were invited to a potluck brunch for a friend’s birthday. I wanted to bring a savory breakfast dish that would work well for a crowd.

With the big game this weekend, my mind went to making a breakfast version of spinach artichoke dip. I live in Philadelphia, so I clearly had to make a green dish too!

This Spinach and Artichoke Breakfast Casserole is packed with spinach, artichokes, bell peppers, onions and cheese. The result is a flavorful dish that can feed up to 12.

Ingredients:

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 (10 oz) package frozen chopped spinach, thawed
  • 1/2 cup chopped green onions
  • 1 (14 oz) can artichokes hearts, drained and chopped
  • 1 green bell pepper, chopped
  • 12 large eggs
  • 1/4 cup milk
  • 1/4 cup grated parmesan cheese
  • 1  teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons chopped fresh chives, for garnish

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Pomegranate Mustard Roasted Brussels Sprouts

I absolutely love roasted vegetables, and Roasted Brussels Sprouts are a favorite of mine. Something magical happens in the oven!

I’ve had a hankering for Brussels sprouts for a while now, but was in the mood for a vegetarian version (a.k.a. not cooked in bacon).

This recipe for Pomegranate Mustard Roasted Brussels Sprouts balances the heat from stone ground mustard with tangy pomegranate molasses, a syrup made from cooked down pomegranate juice. Typically used in Middle Eastern recipes, pomegranate molasses can be found in most supermarkets today. Or, you can make your own at home; I have a recipe for it here. You could also substitute in honey, but use half as much; pomegranate molasses isn’t very sweet. To make a paleo-friendly version, look for unsweetened pomegranate molasses, or omit the sugar all together when making it at home.

The roasted Brussels sprouts are then topped with toasted walnuts and fresh pomegranate seeds to finish it off. Yum!

Ingredients:

  • 2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons stoneground mustard
  • 3/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground pepper
  • 1 tablespoon unsalted butter (or olive oil to make vegan/dairy free)
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pomegranate seeds

Continue reading Pomegranate Mustard Roasted Brussels Sprouts

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals, like this Sheet Pan Chicken with Cauliflower and Carrots.

This recipe for Sheet Pan Chicken with Cauliflower and Carrots, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

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