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Pineapple Upside-Down Cake Jars

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Pineapple Upside-Down Cake Jars

How cute are these individual cakes!?! Caramelized pineapple topped with yellow cake and cherry preserves. A perfectly portioned snack or after-dinner dessert! They make great take-home gifts too!
Course: Dessert
Cuisine: American
Servings: 6

Ingredients

PINEAPPLE:

  • 2 T. butter softened
  • 2 c. chopped fresh pineapple reserve 2T. pineapple juice
  • 2 T. light brown sugar

CAKE:

  • 3/4 c. all-purpose flour
  • 1/2 c. yellow corn meal
  • 1 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. butter softened
  • 2/3 c. granulated sugar
  • 1 lg. egg
  • 1/2 tsp. vanilla extract
  • 1/3 c. whole milk

CHERRY GLAZE:

  • 1/2 c. cherry preserves

Instructions

  • Preheat the oven to 350 degrees. Place six 8-ounce mason jars on a rimmed baking sheet; set aside.
  • PINEAPPLE: In a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add the pineapple and brown sugar and cook, stirring occasionally, until the pineapple is slightly softened and golden brown, about 6 minutes.
  • CAKE: In a medium bowl, whisk together the flour, cornmeal, baking powder and salt; set aside.
  • In a separate bowl, beat 1/2 cup butter and the granulated sugar together with an electric hand mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until incorporated. Reduce the speed to low and add half of the flour mixture, followed by the milk and then the remaining flour, beating just until incorporated.
  • Divide the caramelized pineapple among six 8-ounce Mason jars, pressing with a spoon to compact the pineapple slightly. Divide the batter among the jars (a little over 1/3 cup per jar).
  • Bake until a wooden pick inserted into the center comes out clean, about 25 to 30 minutes. Transfer to a rack to cool slightly.
  • CHERRY GLAZE: Add the cherry preserves to a small saucepan. Heat over medium heat until the jam cooks down slightly. Top each jar with a spoonful of Cherry Glaze.

Notes

Slightly adapted from Valerie Bertinelli

Cacio e Pepe

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Cacio e Pepe

Sometimes the simplest dishes are the most delicious! And who doesn’t love buttery, cheesy pasta with pepper?
Course: Entrée, Side Dish
Cuisine: Italian
Servings: 2

Ingredients

  • 3 quarts water
  • 1 pinch kosher salt
  • 8 oz. spaghetti
  • 1 T. olive oil
  • 2 tsp. freshly ground black pepper plus more for serving
  • 2 T. unsalted butter
  • 2/3 c. finely grated Pecorino Romano cheese plus more for serving

Instructions

  • Bring 3 quarts of water and a pinch of salt to a boil in a 5-to-8-quart pot over medium-high heat. (You want the water to be shallow, so the water gets starchy from the pasta.)
  • Add pasta and cook for about 7-9 minutes or a minute before al dente. Reserve 1 cup pasta water and drain the rest. Leave pasta in the colander.
  • In the same pot heat olive oil over medium heat. Add pepper, stir until toasted and fragrant about 1 minute.
  • Add 1/2 cup of the reserved pasta water to the pot. Once the water simmers add spaghetti. Using tongs swirl the spaghetti in the pepper pasta water.
  • Reduce heat to low and add butter and Pecorino Romano continue to stir in a circular motion to coat the pasta and melt the cheese. Remove from heat and add more pasta water a tablespoon at a time until it reaches a saucy consistency.
  • Serve pasta in bowls garnished with more cheese and pepper to taste. Serve immediately.

Mini Fruit Pizza Cookies

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Mini Fruit Pizza Cookies

Shortbread cookies topped with sweet cream cheese frosting and fresh seasonal fruit!
Course: Dessert
Cuisine: American
Servings: 18 cookies

Ingredients

COOKIES:

  • 3 c. all-purpose flour sifted and spooned into a measuring cup
  • 2 tsp. baking powder
  • 1 c. butter cut into cubes
  • 1 c. granulated sugar
  • 1 lg. egg
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract

CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese, room temperature
  • 1/2 c. butter room temperature
  • 1 tsp. vanilla extract
  • 1 lb. box confectioners’ sugar

TOPPINGS:

  • fresh berries strawberries, raspberries, and blueberries
  • kiwi
  • bananas
  • mandarin oranges

Instructions

  • Preheat oven to 350 degrees. Line two rimmed sheet pans with parchment paper; set aside.
  • COOKIES: In a medium bowl, whisk together flour and baking powder; set aside.
  • In a large bowl, using a hand mixer beat the butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract beat until combined. With the mixer on low, slowly add the flour and baking powder until a dough forms. (It will look a little crumbly. If you squeeze some dough together in your hands, it should form a ball that keeps its shape.)
  • Scoop 3 tablespoons (a large cookie scoop) of dough and roll into a ball. Place the ball of dough onto the prepared baking sheet and press with the bottom of a glass dipped in flour to flatten the cookie a bit. Repeat with remaining dough. Refrigerate the cookies on the sheet pans for 5 minutes before baking to help them hold their shape.
  • Bake 8-10 minutes, then cool 5 minutes on the hot baking sheet before cooling completely on cooling racks.
  • FROSTING: In a large bowl, beat softened cream cheese, butter, and vanilla together until smooth and creamy. Add half of the confectioners’ sugar, beat until combined. Scrape down the sides of the bowl and add the remaining sugar, beat until completely combined.
  • Frost cooled cookies generously with cream cheese frosting, then top with desired fresh fruit.
  • Place cookies on a baking sheet lined with parchment paper. Loosely cover with plastic wrap and store in the refrigerator until ready to serve.

Roasted Cauliflower Tacos

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Roasted Cauliflower Tacos

Healthy and delicious roasted cauliflower tacos dressed with homemade Pico de Gallo and Cilantro Lime Crema!
Course: Entrée
Cuisine: American, Mexican
Servings: 4

Ingredients

CAULIFLOWER:

  • 1 lg. head cauliflower
  • 1-2 T. avocado oil or olive oil

SPICE MIX:

  • 1 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 pinch cayenne pepper
  • Sea salt

TACO TOPPINGS:

  • 8 (6-inch) Flour tortillas, warmed
  • Cabbage mix or broccoli slaw
  • Cilantro Lime Crema
  • Pico de Gallo
  • Avocado slices or guacamole
  • Cilantro leaves or sliced green onions
  • Lime wedges for serving

Instructions

  • Preheat oven to 450 degrees. Line a large, rimmed baking sheet with foil; set aside.
  • CAULIFLOWER: Chop cauliflower into bite-sized florets. Place florets into a large bowl and drizzle with avocado or olive oil and gently toss.
  • SPICE MIX: In a small bowl, combine spices. Sprinkle the spice mix over the cauliflower and gently toss to coat each floret with spices.
  • Spread the spiced cauliflower over the prepared baking sheet in an even layer and roast for about 25 minutes.
  • TACO TOPPINGS: While the cauliflower is roasting, prepare all your toppings.
  • Once the cauliflower is done, simply fill warm tortillas with cabbage, cauliflower, cilantro lime crema, Pico de Gallo, avocado slices, cilantro leaves, and a squeeze of lime, Enjoy!

Biscoff Chocolate Chip Cookies

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Biscoff Chocolate Chip Cookies

Cookie butter takes a tried and true chocolate chip cookie recipe to a whole nother level of awesomeness!
Course: Dessert
Cuisine: American
Servings: 20 cookies

Ingredients

  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 c. Biscoff cookie butter
  • 1/2 c. butter room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar packed
  • 1 lg. egg
  • 1 lg. egg yolk
  • 2 tsp. vanilla extract
  • 1 1/4 c. semi-sweet chocolate chips

Instructions

  • In a large bowl, whisk together flour, baking soda, cornstarch, salt, and cinnamon; set aside.
  • In a large bowl, using a hand mixer OR in the bowl of a stand mixer using a whisk attachment, beat butter and cookie butter for 1 minute on medium speed until completely smooth and creamy. Add sugars, beat on medium speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed. Scrape down the sides and the bottom of the bowl as needed.
  • On low speed, gradually add the dry ingredients to the wet ingredients until combined. Switch to medium-high speed and beat in chocolate chips (the dough will be sticky). Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours.
  • Remove the dough from the refrigerator and allow to sit at room temperature for 20 minutes (if the cookie dough chilled longer than 3 hours, let it sit at room temperature for 30 minutes).
  • Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  • Scoop and roll about 1 ½ tablespoons of dough into balls and place on baking sheets.
  • Bake 8-10 minutes. Be sure to rotate the baking sheet once during baking time. The cookies will be soft in the center when you remove them from the oven, they will continue to set as they cool. Allow to cool for 5 minutes on the baking sheet. Transfer cookies to a cooling rack to cool completely.

Tuna Pasta Salad

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Tuna Pasta Salad

Seashell noodles, albacore tuna, and crunchy veggies tossed in a delicious creamy dressing!
Course: Salad
Cuisine: American
Servings: 10

Ingredients

  • 1 (16 oz.) box medium shells
  • 1 (12 oz.) can albacore tuna in water, drained
  • 1 c. frozen peas thawed
  • ½ c. diced red onion
  • ½ c. diced celery reserve leaves for garnish
  • ½ c. diced dill pickles
  • 1 ½ c. mayonnaise
  • ¼ c. milk
  • 3 T. granulated sugar
  • 1 tsp. seasoning salt
  • Fresh ground black pepper to taste

Instructions

  • Cook pasta according to package directions until al dente, about 8 minutes. Drain and rinse under cold water; set aside.
  • In a large mixing bowl, add tuna, peas, diced onion, celery, and pickles; set aside.
  • In a small bowl, whisk together mayonnaise, milk, sugar, seasoning salt, and freshly ground black pepper.
  • Add pasta to the mixing bowl with tuna and veggies. Pour ¾ of the dressing over salad, stir until well combined and evenly coated (refrigerate leftover dressing).
  • Cover the salad and refrigerate for at least 1 hour before serving. Just before serving add more dressing if desired.
  • Pour salad into a serving bowl. Garnish with chopped celery leaves and more freshly ground black pepper.

Pineapple Coconut Cake

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Pineapple Coconut Cake

This incredible 4-layer coconut cake filled with sweetened pineapple will definitely transport you to somewhere tropical.
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

COCONUT CAKE:

  • 2 1/4 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2/3 c. buttermilk
  • 1/4 c. coconut milk or heavy cream
  • 2 tsp. vanilla extract
  • 1 tsp coconut extract
  • 1 1/3 c. granulated sugar
  • 1 c. unsalted butter
  • 3 lg. eggs
  • 2/3 c. shredded sweetened coconut

PINEAPPLE FILLING:

  • 1 (20 oz.) can crushed pineapple with juice
  • 2/3 c. granulated sugar
  • 2 T. cornstarch

CREAM CHEESE FROSTING:

  • 1 (8 oz.) pkg. cream cheese room temperature
  • 4 T. butter room temperature
  • 2 T. sour cream
  • 2 c. confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 1 1/2 c. toasted sweetened coconut
  • Candied pineapple for garnish

Instructions

  • Preheat oven to 350 degrees. Spray two 9-inch round cake pans with non-stick spray and line the bottoms with parchment paper; set aside.
  • COCONUT CAKE: In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
  • In a small bowl, whisk together buttermilk, coconut milk or cream, and extracts; set aside.
  • In the bowl of a stand mixer, cream together sugar and butter until well combined, about 3 minutes. Add eggs one at a time and beat on medium high until light and fluffy, about 3 minutes.
  • On low speed, add half of the dry ingredients and mix until just combined. Add the wet ingredients and mix until fully incorporated. Pour in the last of the dry ingredients; mix until just combined. Fold in coconut, and divided batter evenly between cake pans.
  • Bake, rotating halfway through, until a toothpick inserted comes out clean, about 25 minutes. Allow to cool completely in pans before removing and leveling the cake layers by cutting off the domes with a serrated knife. Then cut each layer in half, creating 4 thin layers.
  • PINEAPPLE FILLING: While the cake bakes, combine pineapple with juice, sugar, and cornstarch in a saucepan over medium heat. Stir constantly until the sugar is dissolved and the mixture thickens into a glossy filling, about 10 minutes. Pour into a covered glass container and chill in the refrigerator.
  • CREAM CHEESE FROSTING: In a large bowl, beat together cream cheese, butter, and sour cream until smooth. Add confectioners’ sugar and vanilla; beat on low speed until combined, then beat on high for 3 minutes.
  • TO ASSEMBLE: Place one cake layer on a cake stand or plate. Spread the top with 1/3 of the pineapple filling; repeat with the next two layers. Add the final cake layer and cover the entire cake with cream cheese frosting.
  • Gently sprinkle and press toasted coconut into the frosting. Garnish the top with candied pineapple and serve.
  • Cover and refrigerate any leftovers.

Italian Pasta Salad

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Italian Pasta Salad

This Italian pasta salad is loaded with meat, cheese, and veggies, tossed in a homemade Italian dressing. A quick and easy dish that is perfect for summer picnics, potlucks, and backyard barbeques!
Course: Entrée, Main Dish, Salad
Cuisine: American, Italian
Servings: 8

Ingredients

SALAD:

  • 1 (16 oz.) pkg. rotini or fusilli pasta
  • 1 (8 oz.) cont, mozzarella pearls
  • 4 oz. dry hard salami thinly sliced and quartered
  • 2 c. baby spinach
  • 1 c. cherry tomatoes halved
  • 1 c. artichoke hearts chopped
  • 1/2 c. sliced black olives

DRESSING:

  • 1/3 c. extra-virgin olive oil
  • 2-3 T. red wine vinegar
  • 1 clove garlic pressed
  • 2 tsp. Italian seasoning
  • 1 T. fresh chopped parsley
  • 1 pinch red pepper flakes
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • PASTA SALAD: Cook pasta according to package directions; drain and cool completely.
  • In a large bowl, gently toss together cooled pasta, mozzarella pearls, salami, spinach, tomatoes, artichoke hearts and black olives.
  • DRESSING: Add olive oil, red wine vinegar, garlic, Italian seasoning, parsley, and red pepper flakes to a jar, secure with a lid then shake to combine.
  • Pour dressing over salad and season with salt and freshly ground black pepper; gently toss to combine and serve.

Notes

Red onions would be a great addition to this salad. I did not add them because my kids are not big fans of onions. I also like to make a double batch of dressing to have on hand to add to the salad if not serving right away or serving the next day.

Strawberry Cream Scones

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Strawberry Cream Scones

Treat yourself to our classic cream scones studded with fresh strawberries, a delicious way to start your morning!
Course: Bread
Cuisine: Scottish
Servings: 8

Ingredients

  • 2 c. all-purpose flour
  • 1/3 c. granulated sugar
  • 3 tsp. baking powder
  • 3/4 tsp. salt
  • 4 T. cold unsalted butter diced
  • 2 T. shortening
  • 3/4 c. heavy cream plus 1 T. for brushing the scones
  • 1 lg. egg lightly beaten
  • 1 c. diced fresh strawberries
  • Sugar crystals for sprinkling

Instructions

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper; set aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, and salt. Cut the butter and shortening into the dry ingredients, using a pastry blender or fork until it resembles coarse cornmeal.
  • In a separate bowl, combine cream with beaten egg, add to the dry ingredients. Mix just until combined. Gently stir in strawberries.
  • Turn dough out onto a lightly floured surface. Using your hands fold the dough in half on top of itself a few times, then pat into an 8-inch circle. Use a large knife or bench scraper to cut into 8 wedges. Placewedges 1-inch apart onto the prepared baking sheet. Brush the tops of thescones with cream and sprinkle with sugar.
  • Bake for 14-16 minutes or until lightly brown. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator. Scones are best enjoyed the day they are baked.

Shrimp Tacos

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Shrimp Tacos

Toasted corn tortillas loaded with spicy shrimp, crisp cabbage, red onion, avocado, cilantro, and Cotija cheese topped with a creamy avocado cilantro lime sauce that is out of this world!
Course: Entrée
Cuisine: American, Mexican
Servings: 4 two tacos each

Ingredients

AVOCADO CILANTRO LIME SAUCE:

  • 1 lg. avocado peeled, pitted & chopped
  • Juice of 1 lime
  • 3/4 c. milk
  • 3/4 c. plain Greek yogurt
  • 1/2 jalapeno seeds removed
  • 1/4 c. cilantro packed
  • 1 tsp. vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder

TACO TOPPINGS:

  • 1 c. shredded green cabbage
  • 1 c. shredded purple cabbage
  • 1 lg. avocado diced
  • 1/2 sm. red onion diced
  • 1/2 bunch cilantro coarsely chopped
  • 1 c. grated Cotija cheese
  • 1 lime cut into 8 wedges
  • 8 6-inch white corn tortillas toasted for serving

SHRIMP:

  • 1 lb. lg. raw shrimp peeled & deveined
  • 1 clove garlic pressed
  • 2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 T. extra virgin olive oil

Instructions

  • AVOCADO CILANTRO LIME SAUCE: Place all the sauce ingredients into a food processor and puree until smooth. Pour into a small bowl or squeeze bottle and refrigerate until ready to assemble.
  • TACO TOPPINGS: Thinly slice both cabbages, diced avocado (sprinkle with lime juice to prevent browning) red onion, and coarsely chop cilantro. Add these to a serving platter. Grate Cotija cheese and slice the lime into wedges, place these into small bowls and add to the platter.
  • TORTILLAS: Toast the tortillas in a dry skillet over medium-high heat until golden brown in spots, about 30 seconds per side. Transfer to a plate, keep warm.
  • SHRIMP: Pat dry shrimp with paper towels and place in a medium bowl. Add seasonings and garlic; stir to combine.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp, cook 2-3 minutes per side until pink and cooked through. Transfer shrimp to the serving platter along with warm tortillas.
  • TO ASSEMBLE: Arrange toppings and 3 shrimp over toasted tortillas. Drizzle with avocado cilantro lime sauce and devour!

Bow Tie Pasta Salad with Cilantro Lime Dressing

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Bow Tie Pasta Salad with Cilantro Lime Dressing

A light, bright healthy pasta salad loaded with fresh corn, cherry tomatoes, red onion, and avocado tossed in a cool cilantro-lime dressing! Perfect for a potluck, picnic, or backyard barbeque!
Course: Salad
Cuisine: American
Servings: 5

Ingredients

  • CILANTRO LIME DRESSING:
  • 1/2 c. Greek yogurt or sour cream
  • 1/4 c. fresh lime juice
  • 1/4 c. cilantro leaves
  • 2 sm. cloves garlic pressed
  • 1/2 tsp. salt
  • 1/8-1/4 tsp. cayenne pepper
  • SALAD:
  • 8 oz. Farfalle pasta (bow-tie pasta)
  • 1 1/2 c. fresh or frozen corn kernels
  • 1 1/2 c. sliced cherry tomatoes
  • 1/2 sm. red onion diced
  • 2 T. chopped cilantro leaves
  • 1-2 avocados peeled and diced
  • Crumbled cotija cheese for serving, optional

Instructions

  • CILANTRO LIME DRESSING: Add all ingredients to a food processor fitted with an S-shaped chopping blade and blend until smooth. Pour dressing into a small bowl, cover, and refrigerate until ready to use.
  • SALAD: Cook pasta according to package instructions, drain, and cool completely.
  • In a large bowl, combine cooled pasta, corn, cherry tomatoes, red onion, cilantro. Add desired amount of dressing, toss to coat. Stir in avocados just before serving. Serve cotija cheese on the side for topping individual servings if desired.

Notes

Slightly adapted from Kalefornia Kravings

Carrot Cake Banana Bread

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Carrot Cake Banana Bread

Carrot cake and banana bread, the perfect mash-up!
Course: Bread, Dessert
Cuisine: American
Servings: 10

Ingredients

CARROT CAKE BANANA BREAD:

  • 2 ripe bananas mashed
  • 1 c. granulated sugar
  • 2 lg. eggs
  • 1/4 c. applesauce
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla extract
  • 1 1/2 c. c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 1/2 c. shredded carrots plus more for garnish
  • 1/2 c. walnuts chopped plus more for garnish
  • 1/3 c. raisins

CINNAMON CREAM CHEESE FROSTING:

  • 4 oz. cream cheese room temperature
  • 1/4 c. butter room temperature
  • 1 1/2 c. confectioners’ sugar
  • 1/2 tsp. ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Spray a 10x5x3-inch loaf pan with cooking spray; set aside.
  • CARROT CAKE BANANA BREAD: In a large bowl, using an electric hand mixer beat mashed bananas, sugar, eggs, applesauce, oil, and vanilla until well combined.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Add flour mixture to banana mixture, beat until just combined. Stir in shredded carrots, nuts, and raisins.
  • Pour batter into the prepared loaf pan and bake for 50-55 minutes. Allow to cool in the pan over a rack for 10 minutes then remove the bread from the pan to cool completely. When cooled, frost with cinnamon cream cheese frosting.
  • CINNAMON CREAM CHEESE FROSTING: In a large bowl, beat together cream cheese and butter. With the mixer on low speed add confectioners’ sugar and cinnamon beat until combined. Frost bread and sprinkle with chopped walnuts and grated carrot if desired.
  • Store leftover bread in an airtight container in the refrigerator.

Mediterranean Quiche

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5 from 3 votes

Mediterranean Quiche

A healthy veggie quiche packed with bold Mediterranean flavors. Serve for breakfast, lunch, or dinner!
Course: Breakfast, Entrée
Cuisine: French, Greek
Servings: 8

Ingredients

  • 1 (9-inch) prepared deep-dish pie crust
  • 2 T. butter
  • 1 sm. yellow onion diced
  • 2 cloves garlic minced
  • 1 sm. red pepper diced
  • 2 c. fresh spinach
  • 1/4 c. sliced Kalamata olives
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley
  • 1/2 c. sundried tomatoes in olive oil & herbs chopped
  • 1/3 c. crumble feta cheese
  • 4 lg. eggs
  • 1/2 c. milk
  • 1/2 c. heavy cream
  • Black pepper to taste
  • 1 c. shredded sharp cheddar cheese divided

Instructions

  • Preheat oven to 375 degrees. Fit a 9-inch-deep pie plate with prepared pie crust. Flute the edges and dock the bottom of the crust; set aside.
  • In a large skillet over medium heat melt the butter. Add onion and garlic, cook until just tender about 3 minutes. Add red pepper cook an additional 3 minutes or until the pepper is just tender.
  • Add spinach, olives, oregano, and parsley. Cook until the spinach is wilted about 2-3 minutes more. Remove from heat.
  • Using paper towels, squeeze out as much oil from the tomatoes as possible and chop. Gently stir in tomatoes and feta cheese into the spinach mixture. Spoon the mixture evenly into the prepared pie crust; set aside.
  • In a medium bowl, whisk together eggs, milk, heavy cream, black pepper and ½ cup of the cheddar cheese. Pour this mixture evenly over the spinach mixture in the pie crust. Sprinkle the top with the remaining ½ cup cheddar cheese.
  • Bake for 50-55 minutes or until the top is golden brown and the egg is set. Cool for 10-15 minutes before slicing and serving.

Breakfast Tacos

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Breakfast Tacos

Soft tortillas bursting with homemade spicy chorizo, crispy fried potatoes, and cheesy green chili scrambled eggs, topped with salsa, sour cream, guacamole, Pico de Gallo, and fresh chopped cilantro!
Course: Breakfast, Entrée
Cuisine: Mexican
Servings: 4

Ingredients

HOMEMADE CHORIZO:

  • 4 cloves garlic minced
  • 1/2 tsp. kosher salt
  • 1 lb. ground turkey chicken, or pork
  • 1 sm. can chipotle chilies in adobo sauce divided
  • 1 T. white distilled vinegar
  • 1 T. avocado or vegetable oil

CRISPY POTATOES:

  • Avocado or vegetable oil as needed
  • 2 lg. cooked russet potatoes peeled and diced into 1/2-inch pieces
  • Kosher salt and black pepper
  • 1 T. butter
  • 2 scallions thinly sliced

GREEN CHILI SCRAMBLED EGGS:

  • 1 T. butter
  • 8 lg. eggs lightly beaten
  • Salt and pepper
  • 1 (4 oz.) can diced green chilies, drained

TOPPINGS:

  • 8 sm. flour tortillas warmed
  • 1/2 c. shredded cheddar cheese or Monterey Jack cheese or mix
  • Salsa or Pico de Gallo for serving
  • Sour cream for serving
  • Avocado slices for serving
  • Fresh chopped cilantro for serving

Instructions

  • Prep all ingredients before you begin. You can make the chorizo up to 3 days in advance and store in the refrigerator until ready to use.
  • HOMEMADE CHORIZO: Using the flat side of knife, smash the garlic. Finely chop, then sprinkle with salt. Press the flat side of the knife into the garlic and drag it across, repeating until a paste forms. Place the ground meat in a medium bowl and add garlic paste. Finely chop 2 medium-sized chipotle peppers with seeds and add to meat. Add vinegar and 3-4 tablespoons adobo from the can; stir to combine.
  • Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and the chorizo mixture. Cook breaking up the chorizo into small pieces with a wooden spoon until browned and cooked through about 4-6 minutes. Using a slotted spoon, transfer chorizo into a large bowl, reserve the fat in the skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few tablespoons of oil if necessary.)
  • CRISPY POTATOES: Heat the reserved fat and oil in the same skillet over medium heat. Add cooked diced potatoes, season with salt and pepper. Cook stirring often until golden brown and crispy about 15 minutes. Add scallions and 1 tablespoon butter, cook stirring occasionally until scallions are soft about 2 minutes more. Add potatoes to the chorizo mixture.
  • GREEN CHILI SCRAMBLED EGGS: In the same skillet, melt the butter over medium heat. Add the eggs and season with salt and pepper to taste. Using a rubber spatula, gently push the eggs around until cooked through. Stir in green chilis. Return chorizo and potatoes to the skillet stirring occasionally until reheated about 2 minutes.
  • To Assemble Tacos: Heat tortillas according to package directions. Place two warm tortillas each on 4 plates and divide the chorizo/potato/egg mixture among tortillas. Sprinkle with cheese and your choice of toppings.

Notes

Cook’s Note: Swap homemade chorizo for store-bought Mexican chorizo if desired.

Blueberry Banana Bread

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Blueberry Banana Bread

A deliciously easy quick bread bursting with bananas and fresh blueberries.
Course: Bread, Breakfast
Cuisine: American
Servings: 1 loaf

Ingredients

  • 2 c. all-purpose flour plus 1 T. to coat blueberries
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. granulated sugar
  • 1/4 c. butter softened
  • 3 ripe bananas mashed
  • 2 lg. eggs
  • 1/4 c. sour cream
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 c. fresh blueberries plus more for decoration

Instructions

  • Preheat oven to 350 degrees. Spray a 10x5x3-inch loaf pan with cooking spray and line with parchment paper.
  • In a medium bowl, whisk together 2 cups flour, baking soda, baking powder, and salt; set aside.
  • In a large bowl, using an electric hand mixer, beat sugar and butter until light and fluffy about 1-2 minutes.
  • Add mashed bananas, eggs, sour cream, and vanilla beat until combined. Gradually add flour mixture, beating on low speed until moist.
  • Place blueberries in a small bowl with 1 tablespoon flour; toss to coat.
  • Gently fold blueberries into the batter. Spoon batter into the prepared loaf pan. Add additional blueberries to the top of the batter for decoration.
  • Bake for 60-70 minutes or until a wooden spoon inserted in the center comes out clean. Tent with foil if the bread starts to get too brown on top towards the end of baking.
  • Cool bread for 10 minutes in the pan over a wire rack; remove the bread from the pan to cool completely. Slice, slather with butter, and devour!

Slow Cooker Chipotle Shredded Beef Bowls

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Slow Cooker Chipotle Shredded Beef Bowls

Sweet and spicy slow-cooked roast beef served over a bed of fluffy brown rice.
Course: Entrée
Cuisine: American, Mexican
Servings: 8

Ingredients

  • 1 tsp. canola oil
  • 1 sm. yellow onion chopped
  • 1 (28 oz.) can diced tomatoes, undrained
  • 1/4 c. cider vinegar
  • 1/4 c. chopped chipotle peppers in adobo sauce plus 2 tsp. sauce
  • 6 cloves garlic minced
  • 2 T. brown sugar
  • 2 bay leaves
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp black pepper
  • 1/4 tsp. ground cinnamon
  • 1 (2 1/2 lb.) boneless chuck roast
  • 5 c. cooked brown rice for serving
  • Shredded cheddar cheese for serving
  • Sour cream for serving
  • Fresh chopped cilantro for sprinkling

Instructions

  • Heat oil in a large skillet over medium-high heat. Sauté onion for 2-3 minutes. Stir in tomatoes with liquid, vinegar, chipotle peppers, adobo sauce, garlic brown sugar, bay leaves and spices.
  • Place roast in the bottom of a 5 to 6-quart slow cooker. Pour tomato mixture over the roast. Cover and cook on LOW for 6-8 hours or until meat is tender.
  • Remove bay leaves and discard. Using 2 forks shred beef.
  • Serve shredded beef in bowls over brown rice. Top with shredded cheddar cheese, sour cream, and fresh chopped cilantro if desired.

Mama’s Cinnamon Rolls

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Mama’s Cinnamon Rolls

These incredibly light and fluffy cinnamon rolls dripping with icing always disappear quickly!
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 12 large rolls

Ingredients

  • CINNAMON ROLLS:
  • 1 1/2 c. milk
  • 6 T. unsalted butter
  • 1/3 c. granulated sugar
  • 5 1/4 c. all-purpose flour spooned and leveled
  • 1 1/2 T. active dry yeast
  • 3/4 tsp. salt
  • 1 lg. egg beaten
  • 1 lg. egg yolk beaten
  • CINNAMON SUGAR:
  • 1 1/2 c. light brown sugar
  • 1 T. ground cinnamon
  • 3/4 c. unsalted butter softened
  • ICING:
  • 1 1/2 c. confectioners’ sugar
  • 2-4 T. milk

Instructions

  • Butter and line a 10×14-inch baking dish with parchment paper; set aside.
  • CINNAMON ROLLS: In a saucepan over low heat, warm milk, 6 tablespoons butter, and granulated sugar until the butter has melted and the sugar is dissolved. Remove from heat and allow to cool a bit.
  • Once the milk mixture has cooled, pour milk mixture into the bowl of a stand mixer fitted with a dough hook. Add 2 cups of flour, yeast, salt, beaten egg, and egg yolk. Turn the mixer on low speed, once combined, slowly add the remaining flour, beating well after each addition and scraping down the sides as needed. Continue to knead on medium speed for 5 minutes.
  • Remove the dough ball and butter the bowl. Place the dough back into the bowl and cover with a dishtowel. Let rise until the dough has doubled in size, about 1-2 hours.
  • CINNAMON SUGAR: In a small bowl, combine brown sugar, cinnamon; set aside.
  • Generously dust a clean flat surface with flour. Punch down the dough. Turn the dough out onto the floured surface. Roll into a 13 x 18-inch rectangle. Spread 3/4 cup softened butter over dough. Sprinkle the cinnamon sugar evenly over the butter. Tightly roll up the dough to form an 18-inch log. Cut the log into 12 slices (1 ½-inches each) and arrange them in the prepared baking dish. Cover with a tea towel and allow to rise for an additional 2 hours.
  • Preheat oven to 350 degrees. Bake the cinnamon rolls for 25-30 minutes. Allow rolls to cool in the pan over a wire rack for 5-10 minutes.
  • While the rolls are cooling, make the icing. In a medium bowl, whisk together confectioners’ sugar and milk. Spread or drizzle icing over the warm rolls and devour!

Greek Salmon

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Greek Salmon

Mediterranean-inspired baked salmon topped with fresh cucumbers, tomatoes, onions, olives, and feta. A healthy low-carb meal your family and friends will enjoy!
Course: Entrée
Cuisine: Greek
Servings: 4

Ingredients

MARINADE:

  • 1/4 c. extra virgin olive oil
  • Juice of 2 lemons
  • 1 clove garlic pressed
  • 1 tsp. dried oregano
  • 1/2 tsp. red pepper flakes
  • Freshly ground black pepper
  • 1 c. cubed feta

TOPPINGS:

  • 1 c. cherry tomatoes halved or quartered
  • 1/4 c. sliced kalamata olives
  • 1/4 c. chopped English cucumbers
  • 1/4 c. chopped red onion
  • 2 T. chopped fresh dill

SALMON:

  • 1 lemon thinly sliced
  • 1 sm. red onion sliced
  • 4 salmon fillets patted dry
  • Kosher salt for sprinkling
  • Fresh cracked black pepper for sprinkling

Instructions

  • Preheat oven to 375 degrees.
  • MARINADE: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Add feta cubes and season with black pepper, gently toss to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
  • SALMON: Scatter the sliced lemons and red onions on the bottom of a large baking dish. Add salmon fillets over lemons and onions, skin side down. Season with salt and pepper. Bake until opaque and flaky, about 15 to 18 minutes.
  • TOPPING: Meanwhile, add tomatoes, olives, cucumber, onion, and dill to the marinated feta bowl. Gently fold to combine.
  • Plate salmon with lemon and red onion slices and top with marinated veggie mixture.

Notes

You will have extra marinated veggies. Serve as a side salad over fresh greens OR spoon over lamb, chicken, or beef.