Monday, April 27, 2020

Spinach Ricotta Brunch Bake

This Spinach Ricotta Brunch Bake recipe is the suitable casserole to make on your weekend brunch. That is a dish that may be made in advance and could honestly impress your visitors.

We may want to consume them for breakfast, lunch and dinner! but every so often I simply want to kick it up a notch and the satisfactory manner to do this is to add Sir Francis Bacon, of route. But that is toward a spanakopita in preference to a cheese pie. 

Spinach Ricotta Brunch Bake
Spinach Ricotta Brunch Bake

To this splendid pie I introduced more than simply Bacon; we’ve were given cheddar cheese, crimson peppers, and a scrumptious spinach ricotta filling. that is truely the best brunch to serve to your family and buddies!

The elements on this recipe are incredible easy to alternative and transfer as much as healthy what you have hanging out to your refrigerator, and what you like to eat for brunch. keep scrolling for the entire recipe and aspect amounts.

Spinach Ricotta Brunch Bake

INGREDIENTS :

  • 6 eggs beaten
  • 1 cup ricotta cheese
  • dash hot sauce optional
  • 1 cup spinach chopped
  • 2 sheets puff pastry thawed
  • 6 slices bacon cooked, chopped
  • 1 1/2 cups cheddar cheese shredded
  • 1 medium red bell pepper chopped

INSTRUCTIONS :

  1. Prepare the oven and baking pan: Preheat oven to 400°F. Spray a 9-inch springform pan with cooking spray.
  2. Prepare the puff pastry: Carefully unfold the thawed puff pastry sheets. Roll one of them out to an 11″ square, then roll the other to a 12″ square. Use the 12″ sheet to line the bottom of your pan.
  3. Make the filling: Lightly beat the eggs and reserve 1 tbsp. Mix the rest of the eggs in with the ricotta, hot sauce, and spinach. Layer half of the ricotta mixture on the puff pastry in the pan, then half of each the bacon, cheese, and peppers. Repeat with the remaining ingredients.
  4. Bake: Cover everything with the remaining puff pastry sheet and fold the edges in to secure the filling. Brush the pastry with your reserved tbsp of egg, and bake for about 1 hour and 20 minutes or until the pastry is golden brown.
  5. Serve: Let it cool in the pan for 10 minutes, then run a butter knife around the edges to loosen them. Cut into slices and serve.

Sunday, April 26, 2020

Whipped Feta With Honey Dip

Sweet, salty and velvety wealthy, this smooth whipped feta dip with cream cheese, honey, garlic and a bit highly spiced kick from cracked pepper is ideal for parties, weekends or any time you want to share a moment and bite with a person! Dip it with smooth, warm pita bread or crisp, complete grain crackers.

That is this kind of easy recipe, but one with massive rewards. A brief chop of chives, a minute or less inside the food processor and you have a suitable dish that tastes every bit as scrumptious as it seems.

Whipped Feta With Honey Dip
Whipped Feta With Honey Dip

A bit rustic, a bit sophisticated, there is nothing pretty like smooth, rich cheese and sweet honey, in particular whilst it’s meant to be shared!

Followed up with a little pan-seared steak and broccoli slaw with apples and brussel sprouts and we’re talking an ideal evening that’s special without being fussy.

Whipped Feta With Honey Dip

INGREDIENTS :
  • 4 oz crumbled Feta cheese
  • 1 Tbsp olive oil
  • 1/2 tsp minced garlic
  • 4 oz cream cheese, room temperature
  • 1/2 tsp dried basil
  • 1/4 C honey
  • 1 Tbsp chopped pistachios
  • 1 tsp finely chopped chives
  • 1/2 tsp cracked black pepper
INSTRUCTIONS :
  1. In a food processor, combine feta, cream cheese and olive oil until cheese are well combined and smooth. Add basil and garlic, mixing well again.
  2. Scoop cheese out of the food processor onto a small plate or into a shallow bowl. Use a large spoon to create a well in the center of the cheese. Fill the well with honey. Garnish the sides of the well with chives, pistachios and black pepper.
  3. Serve immediately with warm pieces of pita bread

Wednesday, April 22, 2020

Healthy Egg Salad Recipe

A wholesome egg salad with out mayo. With fresh dill, crunchy celery, and Greek yogurt, it's creamy, cool, and filled with taste!

The truth that I’m regarding healthful egg salad as “interesting” can be viewed as a testament to just how mundane my lunches have emerge as, however I disagree.

Healthy Egg Salad Recipe
Healthy Egg Salad Recipe

With its bright substances and layers of texture, I’m satisfied to record that, at the same time as simple, this adorable egg salad recipe is something however ho-hum.

I additionally appear to look an inflow of leftover hardboiled eggs to your future (thanks Easter weekend!), so I hope the timing of this healthy egg salad is doubly useful.

All of us need smooth, healthy lunches, and after this Sunday, many of us will need tasty approaches to repurpose an extra of hardboiled eggs too.

Healthy Egg Salad Recipe

INGREDIENTS :
FOR THE HEALTHY EGG SALAD:

  •  4 hard cooked eggs — plus 2 hard cooked egg whites (save the extra yolks for another use or discard)
  •  3/4 cup diced celery — about 3 medium stalks
  •  1/4 cup plain non-fat Greek yogurt
  •  1 teaspoon dijon mustard
  •  1/2 teaspoon kosher salt
  •  1/4 teaspoon black pepper
  •  1 tablespoon chopped fresh dill

FOR SERVING:

  •  Whole grain bread — toasted (for 4 open faced sandwiches)
  •  Arugula — tomato, additional chopped fresh dill

INSTRUCTIONS :

  1. Peel the eggs and cut into a rough dice. (For detailed instructions on how to hard boil eggs, see Step 2 of my Avocado Egg Salad recipe.) Place in a large mixing bowl, then add the celery, Greek yogurt, mustard, salt, pepper, and dill. Stir to combine.
  2. Serve egg salad on toasted bread with tomatoes and arugula, or enjoy atop greens for a healthy salad.

Tuesday, April 14, 2020

Margherita Grilled Chicken Recipe

Smooth, wholesome grilled chook margherita crowned with melted mozzarella cheese, pesto, and tomato basil garnish.

This dish is precisely what my summer needed and that i’m inclined to guess your summer season desires it too.

Margherita Grilled Chicken Recipe
Margherita Grilled Chicken Recipe

This grilled bird margherita is flawlessly juicy and seasoned, topped with gooey, melty mozzarella cheese, 5-minute pesto (the first-rate EVER!) and tomato basil enjoy.

This is one of the dishes which have saved us these days with our kitchen mess, however even supposing we weren’t tearing aside the heart of our domestic, this clean, 30-minute meal might nevertheless be starring on our dinner table.

Margherita Grilled Chicken Recipe

INGREDIENTS:

  • 4 boneless skinless chicken breasts, pounded to less than 1 inch thickness
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (OR 1/2 teaspoon dried oregano + 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme)
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto (try my Easy 5 Minute Pesto Recipe - it's the best!!)
  • 1/2 cup cherry tomatoes, halved
  • 1 tablespoon fresh lemon juice
  • 1/2 cup packed basil leaves, very thinly sliced
  • cracked black pepper

INSTRUCTIONS:

  1. In a large bowl combine chicken, salt and pepper, olive oil, garlic power, and Italian seasoning. Toss to combine.
  2. Grill chicken over medium-high heat for about 6-8 minutes on each side until cooked through. Top each piece of chicken with a slice of mozzarella cheese and cook another minute or so until melted.
  3. Toss tomatoes, lemon juice, and basil together. Top each chicken breast with about 3 tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper. Serve immediately.

White Chocolate Raspberry Loaf Cake

A simple and scrumptious White Chocolate Raspberry Loaf Cake with White Chocolate Buttercream Frosting and sparkling Raspberries!

This splendor is a wedding of numerous one-of-a-kind thoughts. I constantly assume loaf tin cakes are just like bundt tins in a way, as they take an age to bake, but are so clean to enhance! This beauty takes an hour to bake within the oven, and it’s now not even that large in size! 

I used the Tala 2lb loaf tin for this, as I simply find it irresistible. It’s the best tin for loaf cakes, for bread, and even for ice lotions! I entirely love it. It’s heavenly. And.. bonus.. it could pass within the dishwasher that's usually true in my eyes!

White Chocolate Raspberry Loaf Cake
White Chocolate Raspberry Loaf Cake

For this cake, I used clean raspberries, as I just like to bake with them. also, it’s summer, so they’re in peak season this means that they taste exceptional! you can strive frozen raspberries, but they can frequently make the cake take a bit longer to bake! 

The cake blend itself is just a normal simple cake sponge. It’s the great kinda sponge to apply, and why mess with what isn’t broken?! add in the raspberries, and white chocolate and growth you’re achieved. It’s so clean and so delicious! 

For the decoration, I simply used a few fresh raspberries, some freeze-dried raspberries, and a few mini white chocolate chips. I simply adore how the freeze-dried raspberries appearance on all my bakes, that is why i take advantage of them so frequently! They’re pretttyyyyy.

White Chocolate Raspberry Loaf Cake

INGREDIENTS:
Cake:

  • 200 g Unsalted Butter/Stork
  • 200 g Caster Sugar
  • 200 g Self Raising Flour
  • 4 Medium Eggs
  • 200 g Raspberries
  • 150 g White Chocolate Chips/Chunks

Decoration:

  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 125 g White Chocolate
  • Raspberries
  • Freeze Dried Raspberries
  • White Chocolate Chips

INSTRUCTIONS:
For the Cake:

  1. Preheat your oven to 180C/160C Fan, and line your 2lb Loaf Tin with parchment paper!
  2. Beat together your Butter and Sugar until light and fluffy.
  3. Add in your Self Raising Flour and Eggs and beat again till smooth and lovely!
  4. Fold through your Raspberries and White Chocolate!
  5. Pour the mix into the tin, and bake the cake in the oven for 55-65 minutes!
  6. Leave the cake to cool in the tin for 10 minutes, and then turn onto a wire rack to cool fully!

For the Decoration:

  1. Melt your White Chocolate until smooth, and leave to cool.
  2. Beat your Butter in a mixer for a few minutes so it's really smooth.
  3. Add in your Icing Sugar and beat again till smooth!
  4. Add in the White Chocolate and beat again.
  5. Ready your piping bag and nozzle, and pipe your Buttercream onto your cake however you fancy!
  6. Add some fresh Raspberries, Freeze Dried Raspberries and White Chocolate Chips and enjoy!

Monday, April 13, 2020

Slow Cooker Sausage And Peppers

Slow Cooker Sausage and Peppers may be a classic Italian-American food dish. This Slow Cooker Sausage and Peppers recipe is in one word: effortless! You literally dump all of the ingredients into the slow cooker insert and let it cook! 

This recipe is loaded with peppers, onion, and Italian sausage! I really like this recipe because you create your own sauce to travel along side it that's incredibly easy to make!

Slow Cooker Sausage And Peppers
Slow Cooker Sausage And Peppers

This crockpot Sausage and Peppers recipe is fabulous for weeknight dinners, and it’s a favourite for serving for game day, tailgating, and even potlucks!

Add all of the ingredients to the slow cooker insert and place within the fridge overnight. When you’re able to cook the sausage and peppers, place the insert on the slow cooker base, and cook on high for half-hour , then on low for six hours.

Slow Cooker Sausage And Peppers

INGREDIENTS :
SAUCE:
  • 28 oz can crushed tomatoes
  • 1/4 cup Marsala wine or chicken broth
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
SAUSAGE MIXTURE:
  • 8 Italian sausage links thawed
  • 1 large green bell pepper seeded and sliced
  • 1 large yellow onion sliced
FOR FINISHING:
  • 1/4 cup chopped fresh basil leaves
  • 8 fresh Italian sandwich rolls toasted
INSTRUCTIONS :
  1. Place the sauce ingredients into the slow cooker and stir to combine. 
  2. Add the sausage, bell peppers, and onions; stir to combine. 
  3. Cover and cook on low for 6 hours. Stir in the chopped basil and serve over sandwich rolls. 

Strawberry Yogurt Pancakes Recipe

You’re going fall crazy with these strawberry yogurt pancakes. They’re thick, fluffy, and studded with sweet strawberries. Plus they’re full of a touch extra protein. These golden beauties are unbelievably delicious.

I’ve always been a lover of using yogurt in recipes like cupcakes, muffins and sweet breads, but I’ve never thought of using it in pancakes until now!

Strawberry Yogurt Pancakes Recipe
Strawberry Yogurt Pancakes Recipe

We used vanilla flavored yogurt for an additional flavor boost and chopped up many fresh strawberries. They added plenty of natural sweetness to the pancakes, which meant I didn’t need to add tons of sugar.

Enjoy a tall stack of those golden beauties topped with many sliced strawberries. You won’t even got to pour syrup over top!! They’re light, fluffy and studded with sweet berries. I hope you’ll enjoy these the maximum amount as we do!

Strawberry Yogurt Pancakes Recipe

INGREDIENTS :

  • 2 eggs
  • 1½ c. all purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 2 tbsp. melted butter
  • ½ tsp. vanilla extract
  • ¾ c. vanilla plain or Greek yogurt
  • ¾ c. milk
  • ½ c. chopped fresh strawberries

INSTRUCTIONS :

  1. Set a large non-stick pan over medium heat.
  2. In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt.
  3. In a small mixing bowl whisk together the eggs, melted butter, vanilla, yogurt and milk. Slowly whisk into the dry ingredients. Fold in the strawberries and mix until a few lumps are left.
  4. Lightly butter the pan if desired, pour ⅓ cup of batter for each pancake (I can usually do 3 at a time). Cook for 2-3 minutes or until edges begin to peel up and the bubbles form on the surface of the pancakes. Flip and allow to cook for 1-2 additional minutes. Remove and repeat with remaining batter.