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June 21, 2022
Individual Cheesecakes
Cheesecake is one of my favorite desserts. It comes in a variety of flavors, can be fruity or sweet, and is usually a crowd pleaser. Mini cheesecakes are fun for a party or holiday because you can make a few different varieties, or perhaps make one plain batch but let your guests add their own toppings and have a simple yet delicious dessert. One of the recipes I want to share with you today is for Mini Salted Caramel Cheesecakes. If you like cheesecake and caramel, these are for you! The crust is a homemade graham cracker crust. The cheesecake has a creamy texture, sweet taste that might be considered a little rich to some, with a slight tanginess, which comes from the cream cheese. The mini cheesecakes are then doused in a generous amount of caramel sauce and sprinkled with salt. SO GOOD! The recipe can be found here. Start by preheating the oven to 350 … Continue reading
September 27, 2021
Mediterranean Lemon Garlic Chicken Salad
Mediterranean Lemon Garlic Chicken Salad is an incredibly flavorful and filling meal for any time of year! You want something light and refreshing on a hot summer night? This is the perfect option. It’s the middle of the winter and you want a meal that isn’t super hearty and heavy? Look no further. The chicken is marinated in a lovely blend of lemon juice paired with a variety of seasonings, leaving it perfectly tender and moist. The chicken is served with a salad, containing only the freshest vegetables, and a side of tzatziki sauce, which if you’ve tasted before, you know how incredibly light and refreshing it is. The combination of the 3 is absolute perfection! The recipe can be found here. In a large mixing bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Reserve 1/3 cup of the dressing mixture and … Continue reading
March 22, 2021
Butter & Parmesan Baked Scallops
Butter & Parmesan Baked Scallops is a quick and easy meal that will leave you and your family or guests, speechless! The large sea scallops are baked to a lovely opaque color in yummy pool of lemon and butter. No fuss, no searing, and little clean up! The recipe can be found here. Start by preheating the oven to 350 degrees F. Ever so lightly spray an 8×8 baking dish with cooking spray. If you are doubling the recipe or using very large scallops, use a 9×13 baking dish instead. Make sure the scallops are completely thawed. I like to put mine in a strainer for a few minutes to really pull any liquid out. I then pat them dry with a paper towel and place them in an even layer in the baking dish. You want to leave a little room in between each scallop so it cooks evenly. … Continue reading
October 7, 2019
Roasted Cauliflower Salad with Lemon Tahini Dressing
Roasted Cauliflower Salad with Lemon Tahini Dressing is a wonderful salad that works as a main dish or side dish. I do think this is a great salad for colder weather because I like to serve it warm, but it is light enough that you can enjoy it during warmer months. The veggies Melt. In. Your. Mouth. They are THAT good. The spiced chickpeas have a good amount of heat and flavor, so they complement the mild tasting cauliflower nicely. The chickpeas also have a crispy outside, so they add a bit of crunch to the salad. When you drizzle the Lemon Tahini Dressing over the top and take your first bite you will be in heaven. The Lemon Tahini Dressing adds the perfect amount of citrus and tang to the warm and smoky salad. I could eat this dressing on any vegetable – it’s that good! It’s also oil-free, … Continue reading
September 30, 2019
Greek Orzo Stuffed Peppers
Stuffed Peppers are a favorite at my house. There are so many possibilities for stuffed peppers so you can really cater the filling to meet any dietary need. Our recent craving has been for Greek Orzo Stuffed Peppers. They are quick to make, fairly simple to assemble, vegetarian / vegan, healthy, and tasty 🙂 You can make this dish more colorful by using a combination of green, orange, red, or yellow bell peppers. I’m partial to red bell peppers for no particular reason so that is what I choose to use. I typically serve these as a main dish, but they could easily be a side dish if served with other items. Look for medium to large bell peppers because they are easier to stuff and hold more ingredients. The recipe can be found here. Start by preheating the oven to 400 degrees. Cut each bell pepper in half, length … Continue reading
September 16, 2019
Lemon Orzo with Roasted Vegetables
Lemon Orzo with Roasted Vegetables is not your typical pasta salad. It’s packed with texture and flavor yet is very light and refreshing. It works well as a side dish or as a standalone meal. I think it’s best served warm but room temp or chilled is also fine, it’s all about your preference. The vegetables are delicious when roasted because they are slightly caramelized. I like to use bell pepper, asparagus, cherry tomatoes, and red onion but you can substitute any veggies you like – eggplant, zucchini, squash, mushrooms, etc. You can really make this your own by using the veggies you crave. You can also top this salad with pine nuts for a little crunch or some crumbled feta cheese. If you choose to skip the cheese, this is a great vegan based dish. Start by preheating the oven to 425 degrees and lining a baking sheet (or … Continue reading
September 12, 2017
Plank Grilled Salmon
I have a secret to share. Andrew and I both love fish but have never made it at home before. Can you believe it? Well, we were feeling ambitious last night and decided to try making grilled salmon. Turns out it was super simple to make! A friend recommended we use a grilling plank because it gives the fish great flavor so we bought Fire & Flavor Cedar Wood Grilling Planks. You can find these by the meat counter at Festival Foods. They are sold in a pack of 2 and you can use each one about 2-3 times before throwing away so you get a few meals out of them. They are perfect for cooking beef, pork, chicken, salmon, and other seafood so you aren’t limited to any one item. The tricky part is planning ahead. You need to soak the plank in water for about 1-2 hours before … Continue reading
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