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


  • 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


  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

  • 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
  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


  •  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


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


  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


  • 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


  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


  • 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


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

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

  • 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
  • 8 Italian sausage links thawed
  • 1 large green bell pepper seeded and sliced
  • 1 large yellow onion sliced
  • 1/4 cup chopped fresh basil leaves
  • 8 fresh Italian sandwich rolls toasted
  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


  • 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


  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.

Thursday, April 2, 2020

Chicken Fajita Nachos Recipes

In case you’re something like me, while you’re feeding a crowd, except your guests are waddling out on all fours, you’ve completely failed as a host. I mean heaven forbid everybody walks out even the slightest bit hungry.

Selfmade Fajita Hen
For this recipe I go together with hen breast and cube up best and small. I find large chunks of hen have a tendency to overpower the nachos a little. In phrases of seasoning, you may just snatch keep offered fajita seasoning, or make my selfmade Fajita Seasoning. Of path I advise the latter.

Chicken Fajita Nachos Recipes
Chicken Fajita Nachos Recipes

Apart from that it’s just a case of using blended peppers, onion, jalapeños (non-compulsory) and a pleasant squeeze of lime juice. Simples!

Double Decker Nachos
Because seriously, are nachos even nachos in the event that they aren’t double decker?! I suggest yes. All nachos are incredible. but double decker is better.

My pointers for averting soggy nachos are firstly to make certain you pick a sturdy chip. nothing thin a flimsy. a nice strong tortilla chip to maintain the load. the second one is to ensure you consume ’em rapid! No messing around, directly out the oven, instantly into the face. The longer they take a seat the extra hazard they steam themselves into a soggy infinity.

Chicken Fajita Nachos Recipes


  • 8" x 12" Baking Tray (or similar size)
  • Large Frying Pan & Wooden Spoon
  • Medium Size Mixing Bowl & Spatula
  • Cheese Grater
  • Sharp Knife & Chopping Board

Ingredients (check list):

  • 7oz / 200g Tortilla Chips, or as needed
  • 3 cups / 300g Cheese, or as needed (see notes)
  • 1lb / 500g Chicken Breast, diced into very small chunks (at room temp)
  • 3 tbsp Fajita Seasoning
  • 3 small Peppers (1x Red 1x Green 1x Yellow), finely diced
  • 1 medium Red Onion, finely diced
  • 1/2 Lime, juice only
  • 1/4 cup Jalapeños, finely diced (optional)
  • Avocado Oil, as needed (or oil you have on hand)

To serve:

  • 1/4 cup Coriander/Cilantro, finely diced
  • 1 cup Guac
  • 1 cup Salsa
  • 1 cup Sour Cream


  1. Preheat oven to 356F/180C.
  2. Place chicken into a mixing bowl. Remove 1 tsp from your fajita mix (this will be used for the veg) and pour the rest in with the chicken. Use a spatula to combine until completely coated, then place to one side.
  3. Heat 1 tbsp oil in a pan over medium-high heat, then add your chicken. Fry until white through the centre and nicely charred on the outside. Remove from pan.
  4. Heat up 1 tsp oil (or as needed) then add your peppers, onion and jalapeños if using. Fry until they begin to soften, then stir in 1 tsp fajita seasoning. Continue frying until completely soft and starting to char.
  5. Turn off heat.
  6. Add chicken back in and stir through the juice of half a lime. Place pan to one side.
  7. Stack half your tortilla chips, followed by half the chicken, followed by half the cheese. Repeat another layer, then pop in the oven for 15mins or until the cheese goes nice and gooey.
  8. Garnish with coriander/cilantro and serve with guac, salsa and sour cream!

Baked Goat Cheese Balls

These days we’re making walnut panko baked goat cheese balls! these honey drizzled crispy goat cheese bites are baked in preference to fried and make a terrifi appetizer and salad topper!

It’s one in every of my preferred cheeses this time of year when you consider that i can roll it into logs crowned with cranberries, walnuts, and pecans, stuff it into mushrooms drizzled with balsamic glaze, pipe it into tomatoes, and so. an awful lot. greater.

Baked Goat Cheese Balls
Baked Goat Cheese Balls

This creamy, dreamy, cheese is crazy flavorful and best for the appetizer-palooza that’s about to occur.

SERVING guidelines
There are a few tasty ways you can serve those baked goat cheese balls.

First up, they make an top notch salad topper! I certainly adore them on my Blueberry Spinach Salad with Lemon Poppyseed Dressing as well as on my Strawberry Kale Salad with balsamic dressing. SO correct!

Baked Goat Cheese Balls


  • 1/4 cup walnuts
  • 3/4 cup Italian panko breadcrumbs (panko with Italian blend seasoning mixed in)
  • 2 eggs
  • 2 (8 oz) goat cheese logs
  • honey for drizzling
  • spray olive oil as needed


  • parchment paper
  • large baking sheet
  • wire cooling rack (optional)


  1. Cut goat cheese logs into 8-12 portions each (16-24 total) and roll into balls. 
  2. Finely chop and crush your walnuts until it resembles a coarse flour. You can do this with a rolling pin or wine bottle and a plastic bag or use a food processor to mince 'em up.
  3. Combine walnuts with panko in a medium bowl and set aside.
  4. Crack eggs into a medium bowl and whisk well.
  5. Working one at a time, dip the goat cheese balls into the whisked egg then into the panko bowl. Roll/sprinkle until coated on all sides.
  6. Place panko goat cheese balls spaced on a parchment paper lined baking sheet or plate and freeze for 30 minutes.
  7. When you're ready to bake, preheat oven to 465 degrees F and line a baking sheet with parchment paper. Place the goat cheese balls on top of the parchment and spray with olive oil. This will help them get crispy and golden.
  8. Place on the center rack and bake for 8 minutes. Depending on your oven's efficiency, check the balls at the 6-minute mark and keep an eye on them to prevent burning.
  9. Once fresh from the oven use a spatula to transfer to a plate or cutting board to cool. Leaving them on the hot baking sheet can make them melt.  You can also try to lift the entire sheet of parchment and place on top of a cooling rack. They’ll slide around a bit when lifted, but with care the whole tray can be transferred crazy quick this way!
  10. Allow to cool slightly, then drizzle with honey before serving. Enjoy as part of a tasty appetizer spread or with your favorite salad!

Wednesday, April 1, 2020

Honey Sesame Chicken Stir Fry

This short and easy Honey Sesame hen Stir Fry is packed with juicy bird breast strips, tender inexperienced beans and yellow peppers in a candy and sticky sauce.

That’s it! So extremely good quick and clean, you’ll be wondering why you haven’t made this recipe sooner.

Honey Sesame Chicken Stir Fry
Honey Sesame Chicken Stir Fry

It’s no secret that I really like a great stir fry. My favored issue about a stir fry is that you could basically use some thing greens you've got available, making it a remarkable recipe for cleansing out the produce drawer to your fridge.

It’s actual, I’m in love! no longer best do I like the factor list for this spreadable Land O Lakes Butter with Olive Oil & Sea Salt (candy cream, olive oil, salt and sea salt), however I additionally love the company behind it.

I can’t get enough of this sweet and sticky sauce. I brought a pinch of pink pepper flakes to present it just a contact of warmth at the stop, but if you’ve were given some picky palates, you may depart that pinch out.

Honey Sesame Chicken Stir Fry


  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp cornstarch
  • 2 large boneless skinless chicken breasts, cut into bite-size strips
  • 2 tbsp Land O Lakes Butter with Olive Oil & Sea Salt, divided
  • 2 cups fresh green beans, trimmed
  • 1 yellow bell pepper, cut into strips
  • 1 tsp sesame oil
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp sesame seeds

For the Sauce:

  • 1/2 cup chicken broth
  • 3 tbsp honey
  • 1 tbsp sugar
  • 2 tbsp rice vinegar
  • 1/4 cup soy sauce
  • 1 tbsp sesame oil
  • pinch of red pepper flakes
  • 2 tbsp cornstarch


  1. Combine the chicken breast strips, garlic powder, salt, black pepper and 1 tbsp cornstarch in a bowl and stir to coat. Set aside.
  2. Heat a large non-stick pan or wok over medium heat and add 1 tbsp Land O Lakes Butter with Olive Oil & Sea Salt. Toss in the green beans and stir fry, until beans are tender and slightly charred (about 5 minutes). Add in the yellow pepper strips and cook an additional 3 minutes, until tender. Transfer veggies to a plate and return wok to stove top.
  3. Add in another tablespoon of Land O Lakes Butter with Olive Oil & Sea Salt along with 1 tsp sesame oil over medium heat. Cook the chicken breast strips on all sides, until browned and heated through. Transfer to the plate with the veggies and keep warm.

For the Sauce:

  1. Combine the chicken broth, honey, sugar, rice vinegar, soy sauce, sesame oil and red pepper flakes (optional) in a small dish and whisk to combine.
  2. Return the wok to the stove top over medium heat and toss in the garlic and ginger and cook until fragrant, about 30 seconds.
  3. Pour in the sauce mixture, reserving about 2 tbsp of the sauce. Heat in the wok, until flavors have blended and sauce is simmering, about 3 minutes.
  4. To the leftover 2 tbsp of sauce, add in the remaining 2 tbsp cornstarch and whisk to combine. Pour into the simmering sauce and stir until the sauce has thickened.
  5. Add the chicken and veggies back to the wok and stir to coat. Sprinkle the sesame seeds on top and serve hot. Enjoy!