Monday, June 21, 2021

Whipped Feta Dip

 Whipped Feta is in vogue right now ever since feta gained popularity when used in that tiktok pasta dish.  I had a little bit of feta left so I decided to try it!  The dip is good!!

Tbh I barely followed the recipe because I had just a bit of feta but here is the link to what I used. I added chives.

Wednesday, February 3, 2021

Crispy Baked Boneless Pork Chops

Recently we almost exclusively sous vide our meat. It is good but I wanted more flavor today. I decided to bread the pork. So good! Best dinner we have had in weeks!

Crispy Oven Baked Boneless Pork Chops


3 C panko or breadcrumb mix

1/2 cup shredded parmesan

Garlic powder

Dash of chili powder




1 egg

4 boneless pork chops


1. Preheat oven to 425

2. Spread breadcrumb/panko evenly on a parchement lined baking pan and toast for 4 minutes or until brown

3. Remove from oven and combine bread crumbs, garlic powder to taste, cheese and breadcrumbs in a shallow dish. Season with salt.

4. Crack an egg in another shallow bowl and beat slightly with a fork

5. Spray the baking tray with cooking spray

6. Season pork with salt, pepper and dredge in cornstarch, then coat with egg and dredge in breadcrumb mixture. Place each breaded chop on the tray.

7. Spray the chops with cooking spray and bake 20 minutes or until pork registers at 145 degrees. Slice and serve!

Thursday, February 6, 2020

Vegetable & Black Rice Bowl with Coconut Green Goddess Dressing

I was reading my February issue of Martha Stewart magazine last night and saw some Asian-influenced vegetarian recipes I thought would be easy to make for lunch.

Later, ravenous after Hip Hop Class, I went to the grocery store and got the ingredients for the meals. Except, I mixed up two recipes in my head. So I decided to make a bit of a switch.

I really wanted to use the cilantro and coconut milk I had bought to make some kind of dressing or sauce. I decided to riff on a recipe I love for Greener Goddess Dressing from Fit Fork Feed since I have a bounty of avocados from our tree.

This bowl is so delicious, filling and made me feel I was being pretty healthy despite the excess use of avocado. It would also be great with a fried egg on top instead of the rest of the avocado..but how could I let that green beauty sit aside?

This recipe feeds 1 generously

Vegetable & Black Rice Bowl with Coconut Green Goddess Dressing


For Serving:
- Black Rice, prepared (I used some that you just heat in the microwave)
- Generous shake of TJs Everything but the bagel Seasoning

For the Vegetables:
- 1 bunch baby bok choy, washed, roughly chopped and stems and leaves separated
- 1/2 orange bell pepper, sliced
- 5oz sliced shitake mushrooms
- 1 clove garlic, smashed
- 1 t butter
- salt
- 2 T water or coconut milk

For the Coconut Green Goddess Dressing:
- 1/2 large avocado, more to taste
- 1/2 bunch cilantro, stems and leaves
- salt to taste
- 1 t ginger (fresh recommended)
- juice of 1 lime
- 1/4 - 1/2 C coconut milk
- 1 clove garlic, smashed

1. Heat butter in a medium skillet or wok. Add garlic and cook 30 seconds
2. Add bok choy stems, mushrooms, bell pepper and cook until just soft
3. Add salt, coconut milk and bok choy leaves and cook until wilted
4. Meanwhile, in a mini chopper or blender puree cilantro with 2 T coconut milk.
5. Add all other ingredients except additional coconut milk and blend. Slowly add in milk to achieve the texture you prefer.  Adding more milk or more avocado will smooth it.
6. To serve: Put rice in a bowl and mix in a little of the dressing. Top with vegetables, extra avocado, sauce and Everything seasoning.

Monday, May 27, 2019

Twice-Baked Poblanos

I recently received a new meal kit that required poblano peppers but then time got away from me and I didn't make the meal. I stowed the required meat in the freezer and put the peppers in my produce drawer.  My dad is a fan of a little spice so when I realized he was coming over I knew it was time to use the peppers!  All the recipes I saw made them into a meal and we were already having grilled sausages so that would be too much.  I consulted with a friend and we came up with Twice-Baked Poblanos.  Basically Poblano peppers stuffed with mashed potatoes with all the accouterments. 

This recipe is actually quite simple combining roasted techniques and making mashed potatoes. I apologize in advance that I don't know my exact mashed potato recipe because I 100% made it up on the fly but any mashed potato will work here.  I also had WAY TOO MANY POTATOES and I just used 5 russets! Probably you only need 3 potatoes: 4 peppers ratio.  This dish has a little hint of spice but it is not overpowering at all - the perfect bite!

4 Poblano Peppers, seeded and halved
Olive Oil
lots of Salt
4-5 russet potatoes, peeled & cubed
2 Cups Sharp Cheddar, shredded
2 slices bacon, cooked and crumbled
1/4 C Sour Cream
1/2 - 1 Cup Half & Half or Milk
2 T Butter

1. Preheat the Oven to 425, take the half and half, butter and sour cream out of the fridge and set on the counter
2. Cover a rimmed baking sheet with foil for easy cleanup. Place peppers inside-side up on the tray and drizzle with olive oil. Sprinkle with salt.
3. Roast peppers for 25-30 minutes or until tender. Take the peppers out of the oven and let rest while preparing the mash.
4. Meanwhile, place potatoes in a large pot and cover with water. Add salt so that the water tastes like the sea.
5. Boil potatoes until tender about 15 minutes, testing with a fork
6. Drain the potatoes
7. Add sour cream, butter, salt to taste and 1/4 C half & half to the potatoes and mash with a potato masher. Continue to add half & half, a little at a time until the consistency comes together as desired
8. Mix in 1 C cheese and bacon to the potatoes
9. Preheat the oven to 350
10. Spoon potato mixture on top of the peppers, top with cheese
11. Bake at 350 for 10 minutes or until cheese is melted, serve immediately or leave in warm oven until ready to serve

Monday, May 7, 2018

Cheesy Orzo

Did you get an instant pot yet? I admit, I don't use it as much as I thought I would but the other night when we had guests for dinner and a tiny window with which to get dinner ready, I used it. We also sous vide our meat for dinner so it was really hands off!

This cheesy orzo was sooo flavorful. Pretty much the best updated mac & cheese I've ever had.  My 3yo wan't a fan even though she said it was good she didn't want any. My 18m loved it!  So good.  Run don't walk to get the ingredients to make this tonight!

Recipe here and below. I used asiago cheese instead of parmesan and didn't measure exactly cause more cheese is always better, right?

1/2 onion chopped
3 small cloves of garlic chopped
2 T butter
2 t olive oil
8oz orzo
2 Cups Chicken broth
1/2 t salt
1 C mozzarella cheese
1 1/2 C asiago (or parmesan) cheese
1 Cup whole milk or half & half (I used milk)

1. Turn the instant pot to saute and add butter & Olive oil.  Add onions and cook until translucent.
2. Add garlic and cook for 30 seconds
3. Add chicken broth and salt and bring to a simmer stirring. Add orzo. Put the lid on
4. Turn off the instant pot and set to manual, high pressure, 4 minutes.
5. Once the 4 minutes is up and it switches to warming, turn to quick release and wait for the button to pop. Open the lid, stir in cheeses & milk, salt to taste, serve immediately

Tuesday, February 27, 2018

Unicorn Yogurt Bark

We had some friends in town and Hazel was keen on making
this yogurt bark. What a cinch to put together! This is a recipe for eating right away or else it melts like yogurt, which is still good but half the fun is gone.  I used some whole milk vanilla yogurt and some mixed berry greek yogurt and both turned out great. I think you could potentially skip the food coloring and just use lots of different colors of yogurt, but this was much more vibrant with the coloring.

6 - 8 cups yogurt of your choice (I used 6 C vanilla & 1 C mixed berry), separated into bowls
Gel food coloring

1. Prepare a sheet pan by lining it with parchment paper then make room in your freezer for the pan
2. Mix each cup of yogurt with a toothpick full of gel food coloring to desired color, I used yellow, green, blue, pink, purple and some maroon color
3. Spread yogurt on the prepared pan. Then swirl slightly with the back of a spoon or spatula to get the desired rainbow affect
4. Sprinkle on a variety of different sprinkles
5. Freeze 3-6 hours
6. Remove from the freezer and break into chunks like bark, you can easily do this with your hands. Serve immediately or freeze bark in a ziplock bag

Wednesday, January 24, 2018

Chicken ‘Shawarma’ Bowls with Homemade Hummus

I want to branch out my family dinners from meat, potatoes and pasta to something else. So on Monday I prepped and prepped and on Tuesday I whipped up dinner in 10 minutes!  I highly recommend this meal.  I took it from Cooking Light and then changed I'm going to claim this as my own recipe. Bonus - You get my mom's delicious hummus recipe too!


1 15oz can garbanzo beans (chickpeas), drained
2 t olive oil (more to taste)
2 T sesame seeds
1/4 t cumin
1/2 t salt
1/2 large lemon (more to taste)
1 clove garlic

Chicken Shawarma Bowls
1/4-1/2 C cooked chicken per person - I used poached chicken or you can use rotisserie, chopped or shredded
Couscous - I used Far East Parmesan, this takes max 8 minutes to make!
Chopped cucumbers
chopped tomatoes
Half Lemon
Olive Oil

Directions - Hummus
1. Add all ingredients to a food processor and blend. If it's too thick add more olive oil or lemon juice to taste
2. Chill and if you want sprinkle with paprika to serve

Directions Shawarma Bowls:
1. Make Couscous according to box directions
2. Put couscous on the bottom of the bowl and add cucumbers, tomatoes, chicken and hummus on top.  Squeeze lemon juice and a dash of olive oil