Greek Lemon Chicken Salad

Greek Lemon Chicken Salad

This salad brings together some delicious flavours of Greece in a dish that is super tasty, fresh and easy to prepare!

Serves 4

Prep time:  15 minutes (1-hour marinating time)

Cooking time: 45-50 minutes

Ingredients

50ml olive oil

4 garlic cloves, peeled & crushed

¼ tsp cracked pepper

Pinch of salt

¼ tsp chilli flakes

1tsp dried oregano

½ tsp dried thyme

2 lemons, one juiced & zested, one cut into quarters

1kg chicken thighs

For the salad

1 red onion, peeled & finely sliced

20 cherry tomatoes, halved

1 cucumber, roughly chopped

100g olives, pitted & drained

200g feta cheese, chopped

1tsp dried oregano

Freshly ground salt & pepper

Method

1.    In a large bowl add the oil, garlic, pepper, salt, chilli, oregano, thyme, juice and zest of one lemon and mix.  Add the chicken thighs, massage the marinade into the chicken, cover the bowl with cling film and place in the fridge for at least an hour.

2.    Preheat the oven to 200°C/180°C/Gas Mark 6 and place the chicken and marinade into a roasting tin with the remaining lemon wedges.

3.    Roast for 45-50 minutes, basting occasionally until the chicken is browned and crispy.  Remove from the oven and set aside to rest.

4.    Meanwhile put the onion, tomatoes, cucumber and olives into a salad bowl and season to taste.

5.    Scatter with the feta, sprinkle over the oregano and toss through.  Now drizzle over the remaining lemon oil from the roasting tin.  Serve the salad with the chicken, enjoy!

Chicken, Avocado & Pancetta Salad

Chicken, Avocado & Pancetta Salad

This chicken salad recipe is the perfect summertime light bite.  The chicken & pancetta give depth of flavour and the lettuce, avocado and tomato give it freshness, finished with homemade honey & mustard dressing. Delicious!

Serves 2

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

Honey & Mustard Dressing

50ml water

1 tbsp honey

1 tbsp Dijon mustard

¼ tsp caster sugar

1 tbsp white wine vinegar

120ml extra virgin olive oil

1tbsp wholegrain mustard

Freshly ground salt and pepper

For the salad

1tbsp olive oil

2 chicken breasts, skinned & butterflied

100g smoked pancetta, cubed

1 large baby gem lettuce

1 large handful baby spinach leaves

1 large avocado or 2 small avocados, sliced

10 baby plum tomatoes, halved

½ red onion, peeled & finely sliced

Method

1.    For the dressing, place the water, honey, Dijon mustard, sugar and white wine vinegar into a food processor and blitz.  Continue to run and drizzle in the oil slowly until the dressing begins to thicken.  Stir through the wholegrain mustard and season to taste.  The remaining dressing can be stored in the fridge for up to 2 weeks.

2.    For the salad, heat the oil in a large frying pan and cook the chicken 2-3 minutes on each side until cooked through It may take a lot longer depending on the thickness.  Remove from the pan, allow to rest and then slice into chunky strips.

3.    In the same pan, cook the pancetta until crispy and golden.  Transfer to kitchen roll to absorb the fat.

4.    In a salad bowl toss the lettuce, spinach, avocado, tomatoes, onions and 3 tbsp of dressing.  Divide between two serving plates, top with chicken, pancetta and the remaining dressing.  Enjoy!

Broad Bean, New Potato & Tuna Salad

Broad Bean, New Potato & Tuna Salad

If you’re looking for a flavourful, mayonnaise-free, potato salad recipe, this potato salad recipe will not disappoint! Bright, flavour-packed potato salad with tuna, broad beans, and tomatoes. A wonderful summer salad!

Serves 4

Prep time:  10 minutes

Cooking time: 10 minutes

Ingredients

500g new potatoes, halved

120g shelled broad beans

1 red onion, peeled & finely sliced

250g tomatoes, chopped

1 can of tuna

Sea salt & freshly ground pepper

2 handfuls of rocket

For the dressing:

50ml extra virgin olive oil

2 tsp Dijon Mustard

1 garlic clove, peeled & finely chopped

3 tbsp white wine vinegar

½ lemon, juice only

4 anchovy fillets, drained & chopped

1 tbsp capers

Sea salt & freshly ground pepper

Method

1.    Bring to the boil a pan of salted water and add the new potatoes, boil for 8-10 minutes until tender.  Drain the potatoes and place in a bowl of iced water.

2.    For the dressing, whisk together all the ingredients, season to taste.

3.    Place the broad beans, potatoes, onions, tomatoes and tuna into a large bowl.  Drizzle with the dressing, gently toss, serve with rocket, enjoy!

Salmon & Avocado Caesar Salad

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Salmon & Avocado Caesar Salad

This salad is so tasty!  Crispy pan fried Salmon fillets are a beautiful addition to this salad - especially with creamy avocado slices, crunchy croutons and shavings of parmesan cheese.

Serves 2

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

For the dressing

3tbsp Greek yogurt

2tbsp mayonnaise

1 clove of garlic, peeled & finely chopped

½ lemon, juice only

2 anchovy fillets

1tbsp olive oil

30g parmesan cheese, grated plus extra for shavings

Freshly ground salt & pepper

For the salad

120g sour dough bread, cubed

Olive oil or cooking spray

2 salmon fillets, skin removed

Freshly ground salt

½ lemon, juice only

2 rashers of smoked bacon, chopped

2 gem lettuces, leaves separated

1 avocado, sliced

2 eggs, boiled & halved

Parmesan cheese, shaved

 Method

1.    For the dressing place, all the dressing ingredients into a bowl and whisk together until fully mixed through and season to taste.  Place in the fridge until needed.

2.    Preheat oven to 200°C/180°C Fan/Gas mark 6.

3.    Place the cubed bread onto a oven tray, drizzle or spray with oil and bake for 10-15 minutes until golden & crispy.

4.    Heat a large frying pan over a medium heat and add a drizzle of olive oil.  Season the salmon and place in the pan and cook the until it is cooked through.  Set aside and drizzle with lemon juice.  Add the bacon and cook until crispy.  

5.    Meanwhile place the lettuce, avocado and eggs into a large bowl and drizzle over half the dressing, toss through until the salad is fully coated and divide the salad between two serving plates.

6.    Add the salmon, bacon, croutons and drizzle with the remaining dressing.  Scatter with some parmesan shavings and some freshly ground pepper. Enjoy!

NO BAKE COCONUT SNOWBALLS

NO BAKE COCONUT SNOWBALLS

INGREDIENTS

1 3/4 cups unsweetened shredded coconut
3 tsp coconut oil
3 tbls maple syrup
2 tbls unsweetened coconut milk
1/2 tsp vanilla extract
1/8 tsp salt
organic dark chocolate
INSTRUCTIONS

Place 1 cup shredded coconut and 3 tsp coconut oil into the bowl of a food processor. Process on high speed, scraping down the sides every once in a while, until it reaches a butter consistency.
Add the maple syrup, coconut milk, vanilla extract, and salt and process on high speed until all of the ingredients have combined.
Add 3/4 cup of additional shredded coconut and process on high speed until all of the ingredients have combined and formed a batter.
Shape the coconut mixture into 1” balls and coat with the additional shredded coconut. Refrigerate for at last an hour or up to a week.
Bring to room temperature before serving.
Chocolate Snowballs
If you’d like to make these extra special, omit the final coating of shredded coconut in step 4 above. Allow the the shaped coconut balls to firm up in the refrigerator, preferably overnight. Once the coconut balls have firmed up, melt the dark chocolate in a small saucepan over medium heat. This should only take a minute or two. Once the chocolate is melted, dip the coconut balls into the melted chocolate and sprinkle them with the shredded coconut. Allow the chocolate to harden by placing the coconut balls back into the refrigerator for 5-10 minutes.paragraph 2

TACO BRAID

TACO BRAID

INGREDIENTS

1 canister refrigerated pizza crust
2 tablespoons olive oil
1/2 cup chopped onion
1 lb. Zaycon Fresh 93 / 7 Super Lean Ground Beef
3 tablespoons Homemade Taco Seasoning
1/2 cup water
1 cup Fiesta Blend shredded cheese, divided
1 tomato, diced, plus additional for top, if desired
2 tablespoons unsalted butter, melted
2 cups chopped Romaine lettuce
Sour cream and taco sauce for serving, if desired
INSTRUCTIONS

Prepare a rimmed baking sheet by lining it with parchment.
Preheat oven to 375 degrees F.
in a large skillet heat the olive oil over medium heat.
Add the chopped onion and cook until soft, about 3 – 5 minutes.
Add the Zaycon Fresh 93 / 7 Super Lean Ground Beef and cook until brown.
Add the Homemade Taco Seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 – 7 minutes.
Meanwhile, transfer the piece of parchment to your work surface.
Place the pizza dough on the parchment and roll it so that it measures 10 X 15 – inches.
With a pizza cutter, make slices 1 1/2 – inches thick and 3 – inches in along both long sides of the dough.
Place the ground beef down the center of the dough.
Cover the beef with 3/4 cup of cheese and then add the diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.

Salted Caramel Pecan Cheesecake Dip

Salted Caramel Pecan Cheesecake Dip

INGREDIENTS

Dip
8 ounces Cream Cheese – softened
1 Cup Marshmallow Creme
1/2 Cup Powdered Sugar
2 Tablespoons Dulche de Leche
Topping
1/2 Cup Chopped Pecans
2 Tablespoons Dulche de Leche
1/2 teaspoon Milk
Maldon Salt Flakes
INSTRUCTIONS

Dip
Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.
Topping
Top dip with chopped pecans.
In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.
Sprinkle with salt flakes.
Serve with apples and cookies.
Notes
Makes approximately 2 cups

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

5 MINUTE 4 INGREDIENT NO BAKE CHEESECAKE

INGREDIENTS

1 can of sweetened condensed milk
1 8 ounce (250g) tub of cool whip (whipping cream)
1/3 cup of lemon or lime juice
1 8 ounce (250g) package of cream cheese.
INSTRUCTIONS

Most important part of this recipe, is to leave the cream cheese out for a couple hours at room temperature. The cream cheese will become soft and smooth. The importance of this is to create a smooth texture. Not doing so, will create horrible lumps of cream cheese that will ruin the flavor of this pie.
After your cream cheese is softened enough, I like to see if it will spread easily with a plastic spatula. In a mixing bowl, mix all before mentioned ingredients. Please note: the lemon/lime juice must come last. The reaction of the citrus juice will start to harden your mixture almost immediately.
On the low speed of you hand mixer, blend well. Around 2 minutes of so is plenty, just make sure all ingredients are incorporated. Immediately pour mixture into a waiting graham crust or for those of us that can’t have the gluten, I opt for muffin cups. Refrigerate for an hour to and hour and a half and viola

Reese’s Peanut Butter Cream Cheese Ball

Reese’s Peanut Butter Cream Cheese Ball

INGREDIENTS

8 oz. cream cheese
1 cup powdered sugar
3/4 cup Reese’s spreads
3 tbs. brown sugar
1 cup mini chocolate chips
INSTRUCTIONS

Mix cream cheese, powdered sugar, Reese’s spread, and brown sugar together in a bowl using a mixer.
Place mixture on top of a piece of wax paper and pull all ends of paper into middle to create a ball out of the mixture.
Place ball of cheese into a ziploc bag and place in freezer for 2 hours.
Pull out of freezer and remove from bag and wax paper, gently form the ball into a round circle and once you have desired shape spread the mini chocolate chips across a plate.
Roll your ball over the chocolate chips coating all sides. Gently push chocolate chips in until all sides are covered.
Place ball back in fridge to firm up.
Serve with apples, nilla wafers, graham crackers or more for an appetizer cheese spread!

PEANUT BRITTLE

PEANUT BRITTLE

INGREDIENTS

Makes 1 pound
Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
INSTRUCTIONS

1.Grease a large cookie sheet. Set aside.
2.In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
3.Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces

The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies

The Secret to Making the Perfect Chocolate & Peanut Butter No Bake Cookies

INGREDIENTS

1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract
INSTRUCTIONS

In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)
Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
Remove from the heat immediately.
Add in the peanut butter – stir. Add in the oats – stir. Add in the vanilla – stir.
Drop by tablespoons onto baking sheets lined with wax paper.
Let cool for 30 minutes or until set

Tortellini Olive Salad

Tortellini Olive Salad

INGREDIENTS

1 (20-ounce) bag cheese tortellini
1 English cucumber, cut into quarters and sliced
16 ounces cherry tomatoes, halved
1 orange bell pepper, chopped
2 tablespoons chopped pepperoncini’s
1 (6.0-ounce) can black olives, drained and halved
8 ounces fresh mozzarella balls, cut into bite size pieces
8 ounces salami, chopped
DRESSING
1/2 cup light tasting olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried oregano
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes, to taste
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

####SIKI####

How to make it
Bring a large pot of water to a boil. Cook tortellini according to directions on the package.  Drain and set add to a large serving bowl.
Meanwhile, combine dressing ingredients in a pint size mason jar. Seal and shake vigorously. Pour half of the dressing over the warm pasta and toss to combine.
Add the remaining salad ingredients to the bowl and toss until well coated. If serving immediately then toss with remaining dressing. If serving the next day then cover and refrigerate and wait until you are ready to serve the salad before tossing with remaining dressing.
COOK'S NOTES
It is important to not overcook your tortellini otherwise it will fall apart when tossed.
After pasta is rinsed and drained, immediately add it to a large bowl then toss it with half of the dressing to keep it from sticking.
This Salad is excellent the next day. When making ahead, use 1/2 of the dressing when preparing the salad and reserve the remaining dressing to pour over the salad before you serve it.
For the mozzarella, I prefer to use fresh mozzarella balls, cut into bite size pieces. If this mozzarella is too expensive or you don’t want to make a separate trip, you can substitute mozzarella cubes.

TACO SPAGHETTI TO DIE FOR

TACO SPAGHETTI TO DIE FOR

INGREDIENTS

1 tablespoon olive oil
1 pound ground beef
1 (1.25-ounce) package taco seasoning
1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
1 tablespoon tomato paste
8 ounces spaghetti
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 Roma tomato, diced
2 tablespoons chopped fresh cilantro leaves
INSTRUCTIONS

Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in Ro*Tel®, tomato paste, spaghetti and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheeses. Cover until melted, about 2 minutes.
Serve immediately, garnished with tomato and cilantro, if desired.

Trisha Yearwood Apple Dumplings

Trisha Yearwood Apple Dumplings

INGREDIENTS

2 Granny Smith apples
1 lemon
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
INSTRUCTIONS

Preheat the oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.

ITALIAN BAKE

ITALIAN BAKE

INGREDIENTS

3 pounds chicken breasts (cooked & cut into bite size pieces)
6 Italian sausage links
2 jars or spaghetti sauce (I use Hunt’s in the can – cheaper & just as good!)
1 pound of pasta, penne, macaroni, shells or what ever you like
1 large package of pizza cheese
1 onion
2 large bell peppers – red & green, cut into chunks
INSTRUCTIONS

Cut up chicken, onion, peppers and sausage.
Boil pasta and drain (don’t over cook)
Mix pasta, sausage, onion, peppers, chicken and sauce.
Put in a large deep dish. If it won’t all fit, make a little side dish to freeze for lunch later.
Top heavily with cheese.
Bake at 325 degrees for about 45 minutes or until golden and bubbly.