Breakfast · Lunch · Side Dishes · Veggies

Mediterranean crust less quiche

You’ll need:

7 eggs

1/4 cup of milk

4 tbsp chopped chives

2 tbsp chopped fresh dill

1/4 cup fresh mozzarella diced

1/4 cup feta cheese

4 slices prochutto

Kalmata olives sliced (however many you want) I love the salt briny flavor!

1/4 cup I had some Italian salami so I threw in some diced pieces of that to! 😉

1/4 cup diced ham yes I had that in hand that day to use up also!

1/4 cup diced tomatoes

Salt and pepper to taste

Start with preheating oven to 350 degrees. Then in a bowl crack eggs and add milk whisk together until fluffy this is key it had to all be one color and very fluffy looking. Then add salt and pepper to taste. Pour into a “lightly oil sprayed” pie plate. Next chop all ingredients. Then add the meat, and cheese😉 (YUM) (save out a little feta for topping before serving, just a few sprinkles) Then sprinkle in chives, dill and olives. Give the eggs a little wiggle and make sure everything is being evenly distributed. (Leave out tomatoes, a sprinkle of dill and feta)

Place into oven and bake for about 30 minutes until it fluffs up. Once center is fluffy and high but not browning yet. Remove, and sprinkle on tomatoes, fresh dill for color and taste, and feta cheese, if you have a few extra olives that didn’t make it in the pan throw those on to! 😉 Then place back into oven for another 5 minutes just to warm the top veggies. Remove let cool for s few minutes and cut into 6-8 slices! If you want a sauce to go with this a hollandaise sauce would make this killer! 😊 Enjoy!!!

Dinner · InstaPot · Side Dishes

InstaPot Mexican brown rice

You need:

3 cups brown rice

5 1/2 cups water

5 tbsp chicken base (powder)

1 tbsp cumin

1 tbsp paprika

1 tsp black pepper

1 medium onion diced

4 garlic cloves minced

3 tbsp butter or olive oil

2- 10oz cans tomatoes with green chili’s

First on browning setting, add olive oil or butter and sauté the onion and garlic about 4 minutes, until they become soft. Then add in water, chicken base, cumin, paprika, and pepper. Stir well, add cans of tomatoes and the rice. Mix and place lid on. Cook for 18 minutes. Release and place into serving dish. Top with fresh chopped cilantro, and a Mexican cheese if you would like! Enjoy!

Salads & Blossom Bowls · Side Dishes · Veggies

Quinoa raspberry spring salad

You’ll need:

2 cups mixed greens

1 cup red cabbage chopped

1 cup kale

2 garlic cloves minced

1/2 cup red quinoa

1/2 cup white quinoa

2 tbsp lemon juice

1 lemon

1 English cucumber diced (1/2 cup)

1 cup fresh raspberries

1/3 cup almond slivers

1/3 cup feta cheese crumbled

For dressing: 1/3 cup red wine vinegar, 1/2 cup extra vinegar olive oil, 3 tbsp honey, 1/2 tsp salt (put into mason jar and shake shake shake!🤗)

For quinoa add 2 cups water, 2 tbsp lemon juice and 1 tsp salt, to a pot and bring to a boil. Once boiling add in quinoa 1/2 cup red, 1/2 cup white, and cover. Reduce heat so it simmers for 10-12 minutes until all liquid has been absorbed. Put into a bowl and cool. Squeeze 1/2 fresh lemon over top and mix.

To make charred kale place minced garlic and 1 tbsp olive oil in sauté pan and sauté on high, add in 1 cup kale and cover. Leave on heat for 30-45 seconds and remove pan from heat but leave covered another minute so kale wilts. You want a nice chat but not burnt! Remove place into bowl and cool.

To assemble fist place mixed greens, then red cabbage, kale then quinoa. Give a toss, then add raspberries, almonds and feta cheese. When ready to stir pour dressing over top and toss lightly. Enjoy!!! 😍😍 it’s so good!! Feeds 8-10 (or one pregnant lady) 🤣🤣🤣🤣

Appetizers · Dressings & Marinades · Lunch · Salads & Blossom Bowls · Side Dishes

Roasted Garlic Hummus

You’ll need:

1 can 12oz garbanzo beans or chick peas

4 tbsp of olive oil

2 tbsp water

4 roasted garlic cloves

1 tsp garlic salt

Parsley for garnish

First you will need to drain the garbanzo beans and rinse. Then pour into a food processor (or bowl if mixing by hand) pour in olive oil. (I use the oil that I keep my roasted garlic in, in the refrigerator) add in 4 cloves garlic, garlic salt and pulse. With a spatula push down and keep pulsing until all mixed. While pulsing add in 2-4 tbsp of water. Start with 2 it should help become a smooth texture. That’s is! Serve on a sandwich use as a dip with pita chips or if your like me just eat by the spoonful!! 😊 Enjoy!

Appetizers · Chicken · Dinner · Dressings & Marinades · PASTA · SeaFood · Side Dishes

Roasted garlic & thyme

You’ll need:

Garlic heads (as many as you want to bake) 😉

1 tbsp olive oil (per garlic head)

2-3 thyme sprigs per garlic head

Salt for sprinkling

Roasted garlic there is nothing like it! Here is a simple way to get amazing flavor and add to many dishes or sides!

Take tin foil (enough to wrap around garlic heads) Cut tips of garlic bulbs off so that each piece of garlic is expose on top. Place thyme down on foil and garlic on top. Drizzle with olive oil so that the oil runs into all the garlic clove pieces. Salt the tops and drizzle a little more oil on side into foil. Wrap and place into a pre heated oven @350 degrees. Bake for 35 minutes, if you want a sweeter garlic bulb continue to roast an additional 15 minutes allowing to Caramelize. Remove and squeeze the ends of each garlic piece and it will pop out. I like to add the garlic to hummus, mix into butter and spread into a baguette or keep in olive oil to use when I need. I will take and each the heads plain. (I know I know you have to be a garlic LOVER for that and I am) 🤗

Check out my roasted hummus garlic recipe.

Or to store garlic in olive oil place garlic into a glass mason jar fill so garlic is covered and put on lid. Make sure you keep in refrigerator as it can cause botulism if left on the counter. (No one wants any of that) Take out when needed end as always, Enjoy! 😊

Appetizers · Side Dishes · Sweet Treats

Raspberry & Lemon Ricotta bruschetta

You’ll need:

1 fresh baguette slice

1 cup ricotta cheese

1 tsp lemon extract

1 tsp vanilla extract

1 tsp lemon zest

Fresh mint leaves

2 cup frozen raspberries

1/4 cup balsamic vinegar (for raspberries)

1/4 cup balsamic vinegar (for glaze)

1 tbsp sugar

In a bowl mix raspberries, 1/4 c. balsamic vinegar and 1 tbsp sugar (If you want sweet add a little more, I like tart so a tbsp was plenty) In a kettle on medium high heat, bring to a boil and stir continually until until the sauce begins to reduce and thicken. Remove from heat and let cook completely. It will thicken as cools also. Should be about a 10 minute process of heating and reducing. Rinse out kettle and pour in the other 1/4 cup vinegar, bring to a boil stirring continuously, let reduce by half and until it form as a glaze texture. Remove from heat and let cook in small bowl.

In a separate bowl add in ricotta cheese, lemon extract and vanilla extract, mix well and set aside.

Slice baguette into pieces and toast at 425 for 3-5 minutes until they crunch up and brown just a tiny bit.

To assemble. Take the sliced roast and spread a good amount of the ricotta mixture in top then spoon on a little of the raspberry sauce. Top with a fresh mint leaf you can chop so it is in tiny pieces but I loved how the leaf looked in top. Next zest lemon over the top and then either drizzle the balsamic glaze over top or put one nice size drop in middle of the toast. Sprinkle the tray with fresh raspberries, lemon zest and balsamic glaze! Enjoy! (Served 8-10 guests, 3 bite size pieces)

Appetizers · Lunch · Salads & Blossom Bowls · Side Dishes · Veggies

Bean Taco dip

You’ll need

1 can refried beans

1/2 cup sour cream

6 oz cream cheese

3 tbsp taco seasoning (1/2 pack)

1 small red onion diced (1/2 cup)

1 small red pepper diced (1/2 cup)

1/2 cup diced black olives

1 cup shredded mixed cheese (your choice)

2 cups shredded lettuce

1/2 cup cilantro

1/2 cup pomegranate seeds for topping

In skillet or microwave heat refried beans until soft. Add in sour cream and mix well. Add 1/3 cup shredded cheese and stir together until bubbling on stove or melted in microwave. On bottom layer of pan 6 by 6 inch pan or round glass bowl spread out bean mix. In a separate bowl heat cream cheese until soft and mix in taco seasoning until smooth. Layer on top of beans (saving 2 tbsp for topping) next add diced veggies in layers. Top with cheese then shredded lettuce. Sprinkle cilantro and pomegranates on top, dollop top with remaining cream cheese mix. Serve with tortilla chips! Enjoy!

Appetizers · Dinner · Low Carb Dish · Lunch · Side Dishes

Stuffed jalapeños with bacon & pomegranates

You’ll need:

6-8 Large jalapeños

6oz cream cheese

1 tbsp dry ranch seasoning

Cooked bacon bites

Fresh pomegranate

First slice jalapeños lengthwise and take out seeds and membrane. In a microwave safe bowl place cream cheese and heat so it is soft and stir until smooth. Add in ranch seasoning and mix well. Take a spoon and fill each jalapeño with cream cheese. Place into a baking sheet add 4-6 pomegranate seeds to each jalapeño then place into oven preheated to 375 degrees. Bake for 7-10 minutes until skin of jalapeño begins to wrinkle. Remove add bacon bites to top and garnish on serving tray with extra bacon bites, pomegranate and fresh parsley. Enjoy!!

Appetizers · Dinner · Low Carb Dish · Lunch · SeaFood · Side Dishes

Zucchini ribbons & Cod in white wine sauce

You’ll need: (makes 6 servings)

6-8 cod filets 4oz or so

4 zucchini’s sliced into ribbons with peeler

1- 12oz jar artichoke hearts quartered

1 cup cherry tomatoes sliced in half

6 radishes sliced then sliced lengthwise into thin strips (gives it a nice crunch)

1 sliced shallot

2 cup white wine

8 tbsp butter

3 tbsp fresh dill chopped (more for garnishing)

2 tbsp capers

2 lemons

1 tbsp red pepper flakes

Salt and pepper

First dry off each piece of cod then salt and pepper. Add 2 tbsp butter and 2 tbsp olive oil to sauté pan and heat. Then quickly drop fish in and brown both sides about 4 minutes on each side. (When fish is flaky it is done don’t over cook) Remove fish from pan and set in plate tented with foil to keep warm. In same pan add shallots and sauté until translucent about 2 minutes. Then add in white wine and remaining butter. Bring to a boil and let reduce a little (about 3 minutes boiling) then add in red pepper flakes and chopped dill. Let boil another minute then pour sauce into bowl. In same pan drizzle with olive oil and add 1 clove chopped garlic and sauté until soft then drop In artichokes and cherry tomatoes let heat and brown just a touch. Then add in zucchini ribbons and drizzle with oil, sprinkle salt and pepper and add capers. Give a square ride of 1/2 a lemon over veggies and sauté only about 30-45 seconds so zucchini doesn’t become mushy. Divid veggies evenly into each plate, then top with Cod, pour about 4-6 tbsp of sauce over fish and veggies. Top with fresh dill, sliced radishes and serve with small lemon wedge. Enjoy!!