Search Results

< Back Easy Baked Artichokes Prep Time: 5 Minutes Cook Time: 1 Hour Serves: 2 Level: Beginner About the Recipe A super simple way to prepare restaurant-quality artichokes! Ingredients 2 large Ocean Mist Farms' artichokes, rinsed and trimmed. 1 whole lemon (cut in half) 4 cloves garlic (slivered) 2 Tbsp. olive oil Sea salt to taste 4 sheets of heavy-duty foil wrap Preparation Preheat the oven to 425°F. Squeeze ½ a lemon on the top of each trimmed artichoke. Drizzle each artichoke with 1 tbsp. of olive oil (allowing oil to go in between artichoke leaves). Stuff two cloves of slivered garlic between leaves of each artichoke. Sprinkle each artichoke with salt and any other herbs, such as finely chopped rosemary or sage. Double wrap each artichoke with 2 layers of heavy duty foil. Sealing well on top by twisting and pinching foil packets. Place foil packets of artichokes in the oven and bake. Jumbo to large sized artichokes: Bake for 1 hour and 20 minutes medium sized artichokes: Bake for 1 hour. Remove Artichokes from the oven. When cool enough to handle, unwrap artichokes and enjoy with additional lemon or scoop out the fuzzy center of the baked artichoke and use as an edible bowl filled with your favorite soups, stews or dips. Previous Next

< Back Chantelle’s BEST Granola Ever (no lie!) Prep Time: 10 minutes Cook Time: 70 minutes Serves: 15 Level: Beginner About the Recipe Ingredients 6 cups old-fashioned rolled oats 2 cups flaked coconut 1 cup wheat germ 1 cup sliced/slivered almonds 1 cup pecans, chopped 1 cup salted, shelled sunflower seeds 1 cup pepitas (shelled pumpkin seeds) 1 cup dried cranberries 1 cup golden raisins 1 cup demerara sugar (Demerara sugar is produced from sugarcane and consists of large grains which provide a nice, crunchy texture) ¾ cup coconut oil ½ cup water 2 tablespoons real vanilla Preparation In a very large metal bowl, combine the first ten ingredients and mix well. In a medium saucepan, combine the coconut oil, water and real vanilla. Heat until oil is melted and well combined. Pour over dry ingredients and stir very well to distribute liquid equally. Place in the oven and bake for 70 minutes at 250°F, stirring every 15 minutes. Remove from the oven and cool completely. Store in an airtight container. Enjoy as breakfast cereal, as a yogurt topping or just as a dry snack. Delicious! Previous Next

< Back Little Caesars Italian Cheese Bread Prep Time: 20 Minutes Cook Time: 15 Minutes Serves: 5 Level: Beginner About the Recipe This Little Caesars Italian Cheese Bread is amazing!!! The crispy edge, the garlic butter and all that cheese! This Italian Cheese Bread will not disappoint – your family will be looking everywhere for the Little Caesars pizza box! Ingredients 16 oz frozen pizza dough 3 tbsp butter 1 tbsp minced garlic 2 tsp Italian seasoning 2 cups mozzarella cheese shredded Preparation Let dough thaw in the refrigerator overnight. Then remove from the refrigerator about 30 minutes before baking and let it come to room temperature. 16 oz frozen pizza dough Spray a metal cake pan with nonstick cooking spray very heavily. You might also cut out a sheet of parchment and put in the bottom of the pan so it comes out more easily. Lightly press pizza dough into the cake pan – be sure to keep the dough nice and thick. Melt butter and mix together with minced garlic and ONE tsp of Italian seasoning 3 tbsp butter,1 tbsp minced garlic,2 tsp Italian seasoning Pour melted butter onto pizza dough and brush to edges Sprinkle shredded cheese all over dough being sure to push cheese to edges 2 cups mozzarella cheese Sprinkle with remaining Italian seasoning 2 tsp Italian seasoning Bake cheese bread at 400º for 12 minutes and then on Low Broil for 2-3 min until golden brown (watch it closely on broil) Remove from the oven and then remove from the pan. Using a pizza cutter, slice into 10 cheesy garlic bread sticks! Serve and dip into marinara sauce or make a little extra of that garlic buttery sauce! Previous Next

< Back Schmaltz (Rendered Chicken Fat) Prep Time: 15 Minutes Cook Time: 65 Minutes Serves: 16 Level: Beginner About the Recipe A staple of Ashkenazi Jewish cooking, schmaltz—rendered chicken fat—adds rich flavor to the dishes it's used in. Ingredients 3/4 pound chicken fat and skin (12 ounces; 340g), finely chopped (from 5 leg quarters) 1 medium onion (8 ounces; 226g), chopped (about 1 cup) Preparation The Jews of Northern and Eastern Europe had a fat conundrum: They were living in a land of butter and lard, but couldn't use those ingredients in much of their cooking. Rendered poultry fat, from chickens, ducks, and geese, became a staple of their kitchens. The fat, known as schmaltz, is, in its most basic form, just that: rendered poultry fat. Often, though, onions are also added to the rendering process for flavor, then strained out along with the gribenes (crispy poultry fat cracklins) before use. My preferred method for making schmaltz is to save up a bunch of chicken fat, storing it in the freezer until I have a healthy amount; the more tender globules found around the neck and at the entrance to the chicken's cavity are best, but skin works too. Then I chop it up, put it in a saucepan with a little water, and cook it, stirring frequently, until most of the fat has liquified with little crispy bits of fat and skin floating in it and the water long gone. I add sliced or chopped onion towards the end for flavor (adding it sooner just means you have to contend with it sticking and burning). Then I strain it out. (Those fried cracklins and onions are good for snacking, so don't just throw them out.) I get about one cup of rendered fat from three-quarters of a pound of skin and fat, though yields will vary depending on the ratio of skin to fat. Directions: In a medium saucepan, combine chicken fat and skin with just enough water to barely cover. Bring to a simmer over high heat, then lower heat to medium-low and continue to simmer, stirring frequently, until fat has mostly rendered, water has cooked off, and chicken skin and fat pieces are small, browned, and starting to crisp, about 50 minutes. Add onion and cook, stirring frequently until lightly browned, 10-15 minutes. Strain rendered chicken fat (schmaltz) through a fine mesh strainer set over a small heatproof bowl and use as directed. Reserve crisped chicken skin, fat, and onion (called gribenes in Yiddish), if desired (they can be eaten as a snack with salt, or stirred into chopped liver). A staple of Ashkenazi Jewish cooking, schmaltz made from rendered chicken fat takes some time, but pays off by adding tons of flavor to dishes like chopped liver and matzo balls. You can buy chicken fat from some butchers, or save up scraps in your freezer until you have enough. Previous Next

< Back Baked Oatmeal Prep Time: 10 Cook Time: 40 minutes Serves: 12 Level: Beginner About the Recipe Ingredients 3 cups Old-Fashioned oats 1 cup packed brown sugar 1 tablespoon cinnamon 2 teaspoons baking powder 1 teaspoon salt 1 cup milk 2 eggs, beaten ½ cup butter, melted 2 teaspoons vanilla Assorted flavored yogurt Assorted fresh fruit and/or berries Preparation Mix oats, brown sugar, cinnamon, baking powder and salt together. In a separate bowl, mix milk, eggs, melted butter and vanilla together. Combine wet and dry ingredients and mix well. Pour into a greased 9x13 baking dish. Bake for 40 minutes at 350°F. Serve with yogurt and fresh fruit. Note: This dish can be prepared the night before and stored in the refrigerator until ready to bake in the morning. This can be eaten hot or cold. Leftovers can be microwaved. Previous Next

< Back Yogurt Marinated Chicken Prep Time: 20 Minutes Cook Time: 15 Minutes Serves: 7 Level: Beginner About the Recipe Easy Yogurt Marinated Chicken! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that’s brimming with earthy spices, and a fresh lemon-herb flavor. Ingredients 2/3 cup whole milk Greek yogurt 2 Tbsp olive oil 2 Tbsp lemon juice + 1 tsp lemon zest 1 Tbsp minced garlic 1 Tbsp peeled and minced fresh ginger 1 tsp each ground cumin , ground coriander , and paprika 1/4 tsp each cayenne pepper and cinnamon 1 tsp salt and freshly ground black pepper (can adjust to taste) 1/4 cup chopped cilantro , plus more for serving Preparation You can never have too many marinade recipes to really upgrade chicken. This middle eastern style chicken marinade is made with healthy ingredients that all come together so well. It is one of my latest favorites with its perfect blend of tang, well seasoned spice flavor, touch of garlic, and a final upgrade of cilantro. As with just about any marinade, it’s a cinch to prepare and it really takes plain chicken to a whole new level. Perfect for a quick weeknight meal or a weekend family barbecue with all your favorite summer sides. You may as well go through some veggies on the grill while you’ve got the chicken going too. How to Make Yogurt Marinated Chicken To make this greek yogurt marinade, all you need to do is mix all the marinade ingredients together. Pour over chicken in a bag and let marinade in the fridge. Grill over preheated medium-high heat about 5 to 7 minutes per side until cooked through. How long should chicken marinate in this acidic yogurt based marinade? Chicken breasts or thighs should marinate for preferably at least 2 hours to soak up some of the flavor. For chicken breasts I recommend marinating no more than 8 hours. Chicken thighs can marinate for up to 24 hours. Variations If you don’t have a grill you can also bake the chicken. To do so: Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Place chicken on the baking sheet then bake in preheated oven until 165 in center (approx. 20 – 25 minutes). Broil near the end if desired for a little more browning and flavor. Use Bone-In Skin-On Chicken If going this route, reduce grill temperature to medium then increase grill time, it will take approximately 15 minutes per side. For the oven method (with bone-in chicken), cook at about 375 for about 40 minutes. Go for Regular Yogurt If you don’t have Greek yogurt try with regular plain yogurt instead. Helpful Tips To keep the exterior of the chicken from drying out, you can baste with a little olive oil while cooking. If using chicken breasts, pound them to an even thickness before beginning, or if they are very large just slice in half through their thickness (reduce cook time as needed). Keep in mind cook times vary based on size of chicken pieces used, grill temp, outdoor temp, etc. Use an instant read thermometer to test for doneness (to 165 in the center of the thickest portion) rather than guessing or cutting into the chicken. It’s the most accurate option. Let chicken rest a few minutes off heat before cutting into it to allow juices to redistribute (I usually just plan this to be the time it takes for everyone to plate their meal). Instructions In a mixing bowl whisk together yogurt, olive oil, lemon juice, lemon zest, garlic, ginger, cumin, coriander, paprika, cayenne pepper, cinnamon, salt, pepper and cilantro. Place chicken in a gallon size resealable freezer bag. Pour yogurt marinade over chicken. Seal bag while pressing excess air out. Rub marinade evenly over chicken. Let it rest in the fridge for at least 2 hours (or up to 8 hours for breasts, 24 hours for thighs). Preheat a gas grill to 425 degrees. Clean grill grates and lightly brush with oil (using a balled up oiled paper towel and long tongs). Grill chicken until cooked through (165 on an instant read thermometer in center of the thickest portion) about 5 to 7 minutes per side. Notes Note that if you'd like to keep the exterior of chicken from drying you can brush lightly with olive oil halfway through grilling. Previous Next

< Back Citrus Herb Blend Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon dried thyme 1 tablespoon oregano 2 teaspoons dried basil 1 teaspoon dried rosemary, ground 1 teaspoon dried sage, ground 1 ½ teaspoon orange zest dried, course ground 1 ½ teaspoon lemon zest dried, course ground 1 teaspoon fennel seeds, course ground Preparation Combine all ingredients and seal in an airtight container. Previous Next

< Back Korean Steamed Eggs Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Ingredients 4 large eggs 5 Tablespoons water or broth - see Note 1 ⅓ teaspoon sea salt 1 teaspoon toasted sesame oil pinch of black pepper chopped green onions - for garnish sesame seeds - for garnish Preparation WHAT IS KOREAN STEAMED EGGS (GYERAN JJIM)? Korean steamed eggs, also called 'Gyeran Jjim' in Korea, is a delicious and easy Korean side dish that's made with eggs, water or broth, and seasoned with salt, sesame oil, and green onions. ('Gyeran' translates to egg in Korean and 'Jjim' translates to steamed, hence the name Korean steamed eggs.) This egg side dish (banchan) can also be called Korean volcano steamed eggs because of it's volcanic cone shape and the steam that's released during the cooking process. Steaming the eggs results in the eggs expanding in the center as it heats up and cooks. It not only does it result in an impressive presentation, but it gives you extra fluffy, soft, and light as air eggs that are perfectly tender. INSTRUCTIONS Mix the eggs, water/broth, and salt until the whites and yolks are well combined. Optional: For a finer texture, you can strain the mixture. Pour the egg mixture into a small pot heated over medium heat. Using a spoon, mix the eggs while scraping the bottom and sides. You should start to see the mixture thicken up as the eggs cook. When the eggs are about 75% cooked, lower the heat and cover with a domed lid or a heat safe bowl to steam the eggs. Be sure there's enough room for the egg to expand as it steams. After 2 to 3 minutes, you should start to see steam escaping from the cover. Uncover and garnish with green onions, sesame seeds, sesame oil, and pepper. The steamed eggs should be light and fluffy. Serve immediately and enjoy! RECIPE TIPS Korean steamed eggs are traditionally cooked in an earthenware pot (ttukbaegi). If you don't have one, use a pot that holds onto heat well, such as a heavy bottomed pot. When cooking the eggs, allow large curds to form to give structure and support to the steamed eggs. This helps reduce deflation. Lower the heat before steaming the eggs to prevent them from burning. The cover should fit tightly over the pot to allow for proper steaming. Serve immediately to enjoy the full height of the steamed eggs! Some deflation is naturally similar to a soufflé. Previous Next

Everyday Recipes Preserving Breakfast Sides Entree'/Dinner Desserts Breads & Pastas Soup Natural Remedies Dry Mixes Submit Your Recipe! Want to share your favorite recipe? Send it to us and we will have it featured! First Name Last Name Email Send Thanks for submitting!

< Back Orange Dream Bars Prep Time: 40 Minutes Cook Time: 1 Hour Serves: 24 bars Level: Beginner Ingredients 1 cup (226g) unsalted butter 2 cups (248g) all-purpose flour ½ cup (100g) granulated sugar ¼ teaspoon salt FILLING: ½ cup (119ml) fresh squeezed orange juice Zest of 1 orange 1 teaspoon orange extract 1 ½ cups (150g) granulated sugar ¼ cup (31g) all-purpose flour ½ teaspoon baking powder 4 large eggs Powdered sugar for topping Preparation Preheat the oven to 350F. Line a 9×13” pan with foil or parchment paper and spray with nonstick cooking spray. Beat butter with a hand or a stand mixer until creamy, then add the flour, sugar, and salt and beat until a dough forms. (If you’re using a hand mixer it will take extra time.) Press the crust into the bottom of the prepared pan. Bake for 18 minutes. A few minutes before the crust comes out of the oven, prepare the filling. Place all filling ingredients into a blender jar and blend until smooth, a few seconds to almost a minute, depending on your blender. You can also do this with a whisk in a large bowl. Carefully pour filling evenly over the hot crust. Return to the oven and bake until the top is no longer jiggly, about 20-23 minutes. Cool completely before dusting with powdered sugar and slicing into bars Previous Next

< Back Basically the BEST Chocolate Pudding (or pie filling) You guys. I will be spending the next week chained to the treadmill. It was worth it though because I have a seriously delicious chocolate pudding recipe for you! Plus it only takes about 10 minutes to make! Previous Next

< Back German Potato Soup Prep Time: 15 Minutes Cook Time: 30 Minutes Serves: 6 Level: Beginner About the Recipe Ingredients 3 tablespoons olive oil 1 onion, diced 3 garlic cloves, minced 1 large carrot, diced 1 celery stalk, diced 1 lb potatoes, approximately 3-4 medium potatoes 3 cups vegetable stock 1 bay leaf 1 cup heavy cream 2 tbsp butter Zest of 1 lemon ¼ cup green onions, sliced Salt and pepper to taste ½ teaspoon cumin ¼ nutmeg (optional) Additional green onion for garnish Preparation Potato soup is one of those classic dishes that everyone has their own slightly different recipe for. And when it starts to get cold, dark, and dreary outside nothing sounds better than a big bowl of steaming soup. When I came across this German variation I knew I had to try it! Having German roots myself, I was a little surprised that I had never heard of this one, but it’s definitely going to be a staple in my winter recipe collection. Traditionally known as Kartoffelsuppe, this is considered to be one of the most popular soups in German to this day. What caught my eye about this variation in particular was the lemon zest. This recipe uses the zest of one whole lemon and it really adds some depth to the flavor. The other main source of kick is from the green onions. The recipe itself calls for ¼ cup in the soup and if you love the bite of green onions half as much as I do, you’ll want to load up your bowl with even more once served. We used vegetable stock here to make this a fully vegetarian recipe, but you could easily use chicken stock as well. As much as we love a hearty bacon-loaded potato soup, this lighter veggie version was a tasty way to mix things up! And having a few more vegetarian recipes in your back pocket is always a good thing. Whether you’re looking to get in touch with your German roots or just after a delicious new soup, we can’t recommend this zesty recipe enough! I thought we’d have leftovers for a few days, but my family made quick work of it in one day. It’s impossible to stop at just one bowl! Ideally, you should use the floury type of potatoes. The same kind that you use for making mashed potato.However, I have repeatedly made this creamy potato soup using waxy types of potatoes — the same type that is great for roasting, and the soup turned out great as well. STORAGE TIPS This dairy-free potato soup is perfect for meal prep! Just prepare a large batch of this soup, then refrigerate or freeze it. Here is how you store the soup: To refrigerate: You can store the potato soup for 3-4 days in your refrigerator in an airtight container.To freeze: Another option is freezing the soup for up to 3 months in a freezer-friendly container.To reheat: To reheat the soup, thaw it overnight in your refrigerator. Then reheat on the stove or in a microwave. Can I make this German soup vegan or vegetarian? Yes, you can very easily turn this into a vegan or vegetarian potato soup! Just omit the sausages or use plant-based sausages instead. The vegan version of this potato soup tastes just as amazing! Is German potato soup gluten-free? Yes, this soup is gluten-free! So feel free to enjoy it if you are on a gluten-free diet. How do I serve this potato soup? As this soup is already packed with vegetables and very satiating, you don’t need any side dishes. But I highly recommend serving some bread with this soup. Nothing beats delicious bread dipped into the best potato soup! Heat olive oil in a large pot over medium heat. Add onions and garlic and season with salt and pepper. Cook until soft and fragrant.Add carrot and celery. Stir and cook for 3-4 minutes.Add the diced potatoes, stock, and bay leaf to the pot. Cover and bring to a boil. Let simmer until vegetables have softened. Pour in heavy cream and butter. Stir until fully combined. Using an immersion blender, puree soup to desired consistency (I like to leave some vegetable chunks!) Once blended, add lemon zest, cumin, and nutmeg. Stir to combine. Stir in green onions and cook for an additional 3-4 minutes. Serve warm and garnish with additional green onions if desired. Previous Next