Recipe Of The Month

September  2024 - Butternut Squash Parmesan Frittata

What you need:

• 3 tablespoons butter
• 2 cups cubed butternut squash
• kosher salt and pepper
• 1/2 red onion, diced
• 2 garlic cloves, minced
• 6 large eggs
• 3 tablespoons heavy cream or half and half
• 1/4 cup chopped fresh sage and parsley
• 2/3 cup freshly grated parmesan cheese
• 3 to 4 cups arugula
• 1 teaspoon olive oil
• 1/4 cup shaved parmesan cheese

Instructions:

Step 1: Preheat the oven to 400 degrees F.

Step 2: Heat a 10-inch oven-safe skillet over medium heat and 2 tablespoons of the butter. Stir in the butternut squash with a big pinch of salt and pepper. Cook for 5 to 6 minutes. Add the other tablespoon of butter. Stir in the diced onion and garlic and cook for 5 minutes more, stirring often. The squash should be tender at his point - if not, cook for a few more minutes until fork tender. Turn off the heat.

Step 3: In a large bowl, stir together the eggs, cream, herbs and parmesan cheese. Stir in a pinch of salt and pepper. Whisk until combined.

Step 4: Pour the mixture into the skillet with the squash. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.

Step 5: In a bowl, toss the arugula with the olive oil and a pinch of salt and pepper.

Step 6: Remove it from the oven and top with the arugula and shaved parmesan. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.

From how sweet treats

 

August  2024 - Broccoli BLT Pasta Salad With Asiago Ranch

What you need:

• 1 pound medium pasta shells, cooked
• 1 pound bacon, chopped
• 3 cups broccoli florets
• 2 to 3 cups tomatoes, quartered or diced
• 8 green onions, thinly sliced
• 1 small head romaine lettuce, chopped/shredded
• 1 cup shaved asiago or parmesan cheese

Asiago Ranch:

• 1 cup plain greek yogurt or sour cream
• 1/2 cup mayonnaise
• 1/2 cup milk
• 3 tablespoons fresh chives or 1 tablespoon dried chives
• 2 tablespoons fresh dill or 2 teaspoons dried dill weed
• 1 tablespoon fresh parsley or 1 teaspoon dried parsley
• 2 teaspoons fresh lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup finely grated asiago cheese

Instructions:

Step 1:Cook the pasta and set it aside to cool. You can toss it with some olive oil or avocado spray so it doesn’t stick. You can also cook it the night before and store it in the fridge!

Step 2:Heat a large pot over medium heat and add the bacon. Cook, stirring often, until all the fat is rendered and the bacon is crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain excess grease.

Step 3:Heat a large pot of salted water. Once boiling, add the broccoli florets and cook for 2 to 3 minutes. Immediately remove them and run under cold water or place them in an ice bath to stop cooking. After this, I place the broccoli on a towel to dry a bit. Then I chop it up.

Step 4: To make the pasta salad, toss the cold pasta with about ½ cup of the dressing to get every piece covered. Add in the tomatoes, almost all the green onions, almost all the bacon, the broccoli, romaine and shaved cheese. Toss everything together.

Step 5: Add in more dressing (as much as you’d like, another ½ cup or so - start slow, because you can always add more!) and toss, coating everything and making sure the salad is combined.

Step 6: Taste and season the salad more if needed. Top with the remaining green onions and bacon and serve!

Asiago Ranch:

Step 1:Add all ingredients to a blender or food processor and blend until pureed and combined. Store in the fridge in a sealed container. This lasts for about a week.

From how sweet treats

 

July 2024 - Shrimp Fajitas

What you need:

• 2 medium onions, sliced
• 2 red bell peppers, sliced
• 1 tablespoon olive oil
• 11/2 teaspoon kosher salt, and fresh black pepper, to taste

For The Shrimp:

• 1 1/2 pounds shrimp, cleaned and deveined (weigh them after you peel them)
• 1 teaspoon olive oil
• 2 cloves garlic, chopped
• 1/4 teaspoon salt, and fresh black pepper, to taste
• 1/8 teaspoon chipotle chile powder
• 1 lime
• 1/3 cup cilantro, chopped
• 8 low-carb tortillas
• avocados, guacamole, sour cream, optional for serving

Instructions:

Step 1: Heat the oil in a cast iron skillet on medium-low heat. Add the onions, peppers, a salt and pepper. Toss well to coat and cover.

Step 2: Cook, stirring occasionally until onions are caramelized, about 15 to 20 minutes.

Step 3: Meanwhile, season the shrimp with chipotle chile powder, salt and pepper.

Step 4: While the onions are cooking, heat a large skillet on high heat. Add oil.

Step 5: When the oil is hot add the garlic and shrimp and cook for about 2 minutes on each side until cooked through. Remove from heat.

Step 6: Add juice from the lime and cilantro. Toss well.

Step 7: Combine with the cooked onions and peppers and serve with tortillas.

From skinny taste

 

June 2024 - Best Hamburger Ever

What you need:

• 1 ½ pounds lean ground beef
• ½ onion, finely chopped
• ½ cup shredded Colby Jack or Cheddar cheese
• 1 large egg
• 1 (1 ounce) envelope dry onion soup mix
• 1 clove garlic, minced
• 1 teaspoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon crushed dried rosemary
• salt and pepper to taste

Instructions:

Step 1: Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.

Step 2: Meanwhile, combine ground beef, onion, cheese, egg, onion soup mix, minced garlic, garlic powder, soy sauce, Worcestershire sauce, parsley, basil, oregano, rosemary, salt, and pepper in a large bowl.

Step 3: Use your hands to form the mixture into 4 patties.

Step 4: Cook patties on the preheated grill until no longer pink in the center and the juices run clear, about 4 to 5 minutes per side.

Step 5: An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

From all recipes

May 2024 - Easy Mediterranean Pizza Recipe

What you need:

• 1 batch vegan pizza dough
• 1 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 1/2 cups shredded mozzarella
• 2 cups spinach
• 6-8 grape tomatoes, sliced
• 1/4 cup sliced black olives
• 1 cup artichokes (quartered)
• 1/2 medium red onion, sliced
• 1/2 cup crumbled feta
• parsley (for garnish)

Instructions:

Step 1: Preheat the oven to 400 degrees F.

Step 2: Make the pizza dough and bake for about 8 minutes.

Step 3: Drizzle the olive oil over the pizza.

Step 4: Top with minced garlic, mozzarella, spinach, tomatoes, olives, artichokes, red onion slices, and crumbled feta.

Step 5: Add fresh or dried parsley on top.

Step 7: Bake for about 15-20 minutes, or until the vegetables begin to soften.

Step 8: Let cool, slice, and enjoy!

To Store: Allow the pizza to fully cool, then store the slices in an airtight container. Add the lid and keep in the fridge for 3-5 days and the freezer for up to 3 months!

From jars of lemons

April 2024 - Best Chicken Parmesan

What you need:

TOMATO SAUCE

• ½ cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 8 garlic cloves, crushed
• 2 Tbsp. double-concentrated tomato paste
• ¾ tsp. crushed red pepper flakes
• 2 28-oz. cans tomato purée
• 2 tsp. Diamond Crystal or 1¼ tsp. kosher salt
• 1½ tsp. sugar

CHICKEN AND ASSEMBLY

• 4 skinless, boneless chicken breasts (about 3 lb. total)
• 5 garlic cloves, finely grated
• ⅓ cup fresh lemon juice
• ¼ cup extra-virgin olive oil
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
• 4 large eggs
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 4 cups panko (Japanese breadcrumbs)
• 2 cups all-purpose flour
• 12 oz. low-moisture mozzarella
• 8 oz. pre-grated Parmesan
• Vegetable oil (for frying; 3–4 cups)
• 2 Tbsp. finely chopped parsley

TOMATO SAUCE

Step 1 Heat oil in a large Dutch oven or other heavy pot over medium. Add onion and garlic and cook, stirring often, until softened but not browned, about 5 minutes. Add tomato paste and red pepper flakes and cook, stirring, until paste is slightly darkened in color (it should start to fry in the oil), about 1 minute. Add tomato purée, salt, and sugar, and bring to a simmer. Partially cover pot with a lid (to avoid splattering), reduce heat so sauce is at a very bare simmer, and cook, stirring occasionally, until slightly thickened, 40–50 minutes.

Do ahead: Sauce can be made 2 days ahead. Let cool. Transfer to an airtight container; cover and chill.

CHICKEN AND ASSEMBLY

Step 2 Working one at a time, place a chicken breast on a cutting board so a short side is towards you and holding a chef’s knife parallel to breast, slice along the middle of a long side to make a slit. Continue to slice until you are about ½" from the other side. Open breast up like a book and place between 2 sheets of wax paper or plastic wrap. Using a meat mallet or a rolling pin, pound until ⅓" thick (not making it super thin will keep it from overcooking).

Step 3 Combine garlic, lemon juice, and olive oil in a large baking dish. Season chicken cutlets all over with salt (about ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt per cutlet). Add to marinade and turn to coat. Let sit at least 20 minutes and up to 1 hour. (The lemon juice will turn the flesh opaque, but that’s nothing to worry about.)

Step 4 Make a dredging station: Whisk eggs, garlic powder, onion powder, ½ tsp. Diamond Crystal or Morton kosher salt, and 2 Tbsp. water in a large shallow bowl (cake pans or pie plates work great). Place panko in another large shallow bowl and flour in a third. Whisk remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt into flour.

Step 5 Working with 1 cutlet at a time and letting any excess marinade drip back into baking dish, dredge cutlets in flour, knocking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko, pressing firmly to adhere, ensuring no bare spots remain. Gently shake off excess and place cutlets on a rimmed baking sheet. Chill at least 20 minutes and up to 8 hours.

Step 6 Set a wire rack inside a second large rimmed baking sheet. Grate mozzarella on the large holes of a box grater into a medium bowl; add Parmesan and toss to combine.

Step 7 Pour vegetable oil into a large high-sided heavy skillet to come 1" up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches to avoid crowding the pan and returning oil to 400° after each batch, very carefully lower cutlets into skillet with tongs and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared rack; season with salt.

Step 8 Heat broiler. Arrange cutlets side by side in 2 large baking dishes or separately in 4 smaller baking dishes. Generously spoon some sauce over each cutlet (you want to mostly cover them but allow some corners and edges to remain uncovered). Spoon remaining sauce into baking dishes around the cutlets. Cover cutlets with cheese mixture (again, leaving some of those crispy edges uncovered). Broil until cheese is melted, bubbling, and browned in spots, about 4 minutes. Remove chicken from broiler. Let cool slightly and sprinkle with parsley.

From bon appetite

March 2024 - Greek Chickpea Salad

What you need:

For the Salad

• 1 - 15 ounce can of chickpeas, drained and rinsed
• 1 red bell pepper, seeds removed, diced
• 1 green bell pepper, seeds removed, diced
• 1 english cucumber, diced
• 1 1/2 cups cherry tomatoes, cut in half
• 1/4 cup red onion, diced
• 1/2 cup kalamata olives, pitted
• 6 ounces of feta cheese, crumbled
• Optional: pepperoncinis, chopped

For the Dressing

• 1/4 cup extra virgin olive oil
• 3 Tablespoons red wine vinegar
• 2 garlic clove, minced
• 1 lemon, juiced
• 2 teaspoons dried oregano
• Salt and pepper to taste
• Optional spices: sumac, za'atar, cayenne pepper, basil

In a large bowl combine the salad ingredients and gently toss.

In a mason jar or salad dressing container combine the dressing ingredients and mix well.

Pour the dressing over the salad and toss.

Refrigerate for two hours before serving if possible, otherwise serve immediately.

From A Cedar Spoon

February 2024 - Best Guacamole Recipe

What you need:

• 3 avocados, ripe
• ¼ cup diced red onion
• ¼ cup finely chopped fresh cilantro
• Zest and juice of 2 limes
• 1 small jalapeño pepper, diced
• ½ teaspoon sea salt, plus more to taste
• ½ teaspoon ground cumin, optional
• optional: 1 to 2 Roma tomatoes, seeded and diced

In a large bowl, combine the avocados, onion, cilantro, lime zest and juice, jalapeño, salt, and cumin, if using. Mash until the ingredients are combined but still a bit chunky.

Fold in the tomatoes, if using.

Season to taste and serve.

From Love & Lemons

January 2024 - Spicy Creamy Cajun Chicken Pasta

What you need:

• 1 tbsp olive oil to marinate the chicken, plus more for frying
• 1 tbsp butter
• 2 boneless skinless chicken breast sliced into 4 thin pieces
• 7 oz rigatoni or your choice of pasta
• 1 1/2 tbsp cajun seasoning divided
• 3 cloves garlic minced
• 1/2 onion sliced
• 1/2 red bell pepper sliced
• 1/2 cup tomato sauce or crushed tomatoes
• 1 cup heavy cream
• 1/2 cup pasta water
• 1/4 cup parmesan cheese grated
• chili flakes and parsley optional, for garnish

In a medium bowl, add chicken, olive oil, and 1 tbsp cajun seasoning. Massage to coat evenly and set aside while preparing the other ingredients.

Cook pasta to about 1 minute shy of al dente, and reserve about a cup of pasta water. While your pasta is cooking, heat a skillet over medium heat, drizzle in some oil, and cook your chicken for about 2-3 minutes per side.

In the same skillet, add butter and sauté onion and garlic, followed by the bell pepper. Add tomato sauce, heavy cream, 1/2 cup pasta water, and the remaining 1/2 tbsp cajun seasoning.

Simmer the sauce for about 2-3 minutes until thickened. Stir in your pasta and half of the chicken sliced into bite-sized pieces. Cook for 1-2 minutes until the pasta is tender, add parmesan cheese, and season with salt to taste.

Serve each bowl of pasta with the remaining chicken pieces on top, and garnish with chili flakes and parsley. Enjoy!

December 2023 - Beef Stew Recipe

What you need:

• 2 pounds stewing beef trimmed and cubed
• 3 tablespoons flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil
• 1 onion chopped
• 6 cups beef broth
• ½ cup red wine optional
• 1 pound potatoes peeled and cubed
• 4 carrots cut into 1 inch pieces
• 4 stalks celery cut into 1 inch pieces
• 3 tablespoons tomato paste
• 1 teaspoon dried rosemary or 1 sprig fresh
• 2 tablespoons cornstarch or as needed
• 2 tablespoons water or as needed
• ¾ cup peas

Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture.

Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.

Add beef broth and red wine while scraping up any brown bits in the pan.

Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).

Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry, if you'd like a thicker stew, you can add extra).

Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

November 2023 - Cauliflower Soup

What you need:

• 1 medium head cauliflower, about 2 lbs.
• 2 shallots, peeled and sliced into quarters
• 4 unpeeled garlic cloves
• 3 tablespoons extra-virgin olive oil, more for drizzling
• 4 cups vegetable broth
• Leaves from 5 fresh thyme sprigs
• ½ tablespoon white miso paste
• ½ teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Sea salt and freshly ground black pepper
• Microgreens for garnish, optional

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

Chop the cauliflower including the core pieces. Spread the cauliflower on the baking sheet and toss with a drizzle of olive oil and pinches of salt and pepper. Wrap the shallot and garlic cloves, along with a drizzle of olive oil and a pinch of salt, in a piece of aluminum foil and place it on the baking sheet with the vegetables. Roast for 30 to 35 minutes or until the cauliflower is browned around the edges.

In a large pot, bring the vegetable broth to a low simmer. Add the roasted cauliflower, shallots, peeled garlic, and thyme and simmer, covered, for 15 minutes. Let cool slightly and transfer to a blender. Add the miso paste, mustard, the 3 tablespoons olive oil, and lemon juice. Blend until smooth. Season to taste with ¼ to ½ teaspoon more salt and more lemon juice. Garnish with microgreens, if desired, and serve.

October 2023 - Leftover Turkey Stuffing Casserole

What you need:

• 3 cups cooked turkey roughly chopped into bite sized pieces
• 1 cup gravy
• 1 cup cranberry sauce
• 2 cups cooked green beans
• 4 cups cooked stuffing
• salt and pepper, to taste
• 2 tablespoons butter

Preheat oven to 350° and grease a casserole dish with non stick cooking spray

Place turkey in the bottom of the casserole dish, and sprinkle with salt and pepper

Pour gravy over turkey, and spread to cover evenly

Add cranberry sauce and green beans evenly over the turkey mixture

Add stuffing, and spread evenly over other ingredients. Dot with butter, and cover with aluminum foil

Place in preheated oven, and bake for 20 minutes covered, and 10 to 15 minutes uncovered or until steaming hot and stuffing is golden brown

September 2023 - One Pot Creamy Cajun Chicken Pasta

What you need:

Cajun Seasoning

• 2 tsp smoked paprika
• 1 tsp oregano
• 1 tsp thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp black pepper
• 1/4 tsp salt

Chicken Pasta

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 lb. boneless, skinless chicken breast
• 1 yellow onion, diced
• 1/2 lb. penne pasta (uncooked)
• 15 oz. fire roasted diced tomatoes
• 2 cups chicken broth
• 2 oz. cream cheese
• 3 green onions, sliced

Combine the ingredients for the Cajun seasoning in a small bowl. Cut the chicken into 1/2 to 3/4-inch cubes. Place the cubed chicken in a bowl, pour the Cajun seasoning over top, and stir to coat the chicken in spices.

Add the olive oil and butter to a large deep skillet. Heat the oil and butter over medium-high until the skillet is very hot and the butter is melted and foamy. Add the seasoned chicken to the skillet and cook for a couple minutes on each side, or just until the outside gets some color. The chicken does not need to be cooked through at this point.

Add the diced yellow onion to the skillet and continue to sauté for about 2 minutes more, or just until the onion begins to soften. Allow the moisture from the onion to dissolve any browned bits from the bottom of the skillet.

Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

Once boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy. Add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce. Top the pasta with sliced green onions and serve.

August 2023 - Tomato Cucumber Salad

What you need:

• 2 cups cherry tomatoes , halved
• 5 mini cucumbers , sliced into 1/4'' coins, or 1 ½ English cucumbers
• 3 teaspoons olive oil
• 1 teaspoon red wine vinegar
• Salt and freshly ground black pepper , to taste
• 2 Tablespoons red onions , diced
• 2 Tablespoons fresh basil leaves , chopped

What to do:
Step 1 Cut tomatoes, cucumber, onions and basil
Step 2 Add veggies in a bowl
Step 3 Drizzle olive oil, red wine vinegar over all veggies
Step 4 Season with Salt & Pepper
Step 5 Toss everything to coat.

July 2023 - Apple Parfaits

What you need:

• 200g plain yoghurt dairy-free
• 60g applesauce
• 1 large apple diced
• ½ tsp cinnamon
• 80g granola homemade or store bought granola

What to do:
Step 1 In a bowl, mix the yoghurt with the applesauce. Place to one side.
Step 2 In a small pan over a medium heat, toast the flaked almond until golden and fragrant. Remove from pan to cool.
Step 3 In the same pan, add the apples. Sprinkle over the cinnamon, and cook over a medium heat for around 5 minutes, until softened. You can add a couple tsps of water as they cook, to speed the process along.
Step 4 In 2 small jars, glasses or bowls, add half the yoghurt, followed by half the apples, and half the granola. Repeat with the rest of the ingredients, then top the parfaits with the flaked almonds.

June 2023 - Quesadillas

What you need:

• 2 flour tortillas (burrito size)
• 1 handful of cheddar cheese (as much or as little as you want)
• 2 slice ham (I used Farmland ham already sliced up) cut into bite size pieces
• 1 hand full of REAL bacon bits

Dipping Sauce:

• 1 scoop of sour cream (I used one big spoonful)
• 1 package of taco sauce (I used the taco bell kind you get in a jar you can use whatever kind you like)

What to do:
Step 1 Put 1 tortilla on your plate
Step 2 Sprinkle a bit of cheese on top of the tortilla
Step 3 Sprinkle your ham and bacon bits next
Step 4 Cover with more cheese top with other tortilla
Step 5 Place in microwave for a couple minutes till cheese is melted
Step 6 Slice up like a pizza
Step 7 Dip & Enjoy!

 

May 2023 - Dirty Fries Recipe

What you need:

• 1 bag of McCain fries
• 2 jars of roasted red pepper
• 5 green onion
• 1/2 cup parsley
• 2 sliced grilled steak to your liking

What to do:
Pre-cook fries in oven at 400 till light golden brown.
Once removed from oven, add peppers, onions, steak and parsley 
Sprinkle with mozzarella cheese and place back in oven at 300 for 10 additional min.

BONUS: Pairs great with a fresh Caesar Salad!