Directions:
Whisk vinegar, mustard, oregano, garlic, salt, and pepper together in a small bowl (or blender). Slowly stream olive oil into the mixture, and then the lemon juice all while whisking.
Pairs well with an Arugula Salad.
Mix half cup of sugar in a blender with the remainder of ingredients. Preheat oven to 400º. Caramelize half a cup of sugar, then empty into mold. Add the mix on top. Bake for 45-55 minutes. Remove from the oven, and allow to cool. Place serving dish on top, then flip over. Enjoy!
Bring milk to boil, add vinegar. Let cool, combine remaining ingredients. Kneed dough. Once combined, place dough in fridge, covered in plastic wrap for 30-45 minutes. Once cool the dough is very easy to work with. Cut off small amount, and roll. Then stuff with anything you’d like. Use water, or an egg wash to seal in all the yummy goodness. A pastry brush works well, to keep the hands fresh from glue that is dough.
See below for creative ideas. Empanada are fun. They can be a small bite sized appetizer, an entree, a side, or even a dessert! Filling ideas:
Once stuffed, you can freeze for later, or cook right away. Bake at 425 for 20 minutes or fry until golden brown.
Clean chicken, season with salt, and pepper. Place seasoned chicken, salsa, and taco seasoning into crock-pot. Set on high for four hours, or low for six. Chicken should pull easily with two forks. Stir, and add additional seasoning, as needed. Often times I’ll add sriracha for a bit more heat.
I made it, now how do I eat it/what do I pair it with?
Preheat oven to 400º. Slice squash in half, remove seeds. Roast squash for 34-45 minutes, or until they are bright in color, and can easily poke with a fork. Allow to cool enough to peel skin off squash.
In a medium sauce pan, sauté onion utilizing the olive oil over medium heat. Add in prosciutto when the onions are almost translucent. Allow prosciutto to brown. Add in squash, stock, and seasonings. Emulsify (alt: use a masher, or puree the squash before putting in pot). Add maple syrup, simmer for about 10-15 minutes, allowing soup to reduce. Taste, add additional seasonings as need be. Serve hot.
Vegan options:
Side note: Don’t throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds single layer on a sheet pan, lightly salt, bake in the oven (you can do this with the squash, the oven is already on) for about 15 minutes, or until brown.
Ingredients:
Directions:
Butterfly chicken breast using a sharp filet knife. This can be done from frozen, and likely can make 3 cutlets from each breast. Lightly pound cutlets, to equal thickness. Doing so will cook the chicken evenly. Once completed, place on a baking pan, in a single layer, and set aside.
In a skillet, sauté onion in olive oil, then add shallot. When golden brown, add butter, and flour. Once thick, add stock, and allow to reduce for a few minutes. Season to taste.
Preheat oven to 400º. Lightly season each cutlet, top with a slice of prosciutto, and then cheese. Add stock reduction, then bake for about 15 minutes. Serve hot.
Serves 5-6
Side pairing ideas: Roasted garlic & rosemary potatoes. Sautéed green beans. See sides page for more info.
And a 1 click grocery list can be easily accessed here!
Ingredients:
Directions:
Lightly blanch, or steam (preferred) the green beans. Sauté garlic in a medium sized pan, utilizing the olive oil. Once lightly brown on both sides, carefully add the green beans (as they are likely still wet). Flip/stir, season to taste. Serve hot.
Green beans should still have a snap to them. If they are soft, they are overcooked.
🔥 Roasted Garlic & Rosemary Potatoes – Crispy, Golden, and Irresistible! 🥔
Crispy on the outside, buttery soft on the inside, and infused with roasted garlic & fragrant rosemary, these potatoes are the side dish that steals the show. Whether you’re serving them with a weeknight meal, a holiday feast, or just looking for an easy, flavor-packed dish, this recipe never disappoints.
Made with simple ingredients and big flavors, this is one of those dishes you’ll find yourself making again and again!
Ingredients;
1 click grocery list can be accessed: here!
Directions;
Preheat oven to 400º.
Cut up potatoes into equal sized cubes. Peel garlic, and smash. Pull rosemary off stems. Toss potatoes, garlic, rosemary in large bowl with olive oil. Season with salt, and pepper. Then place mixture on large sheet pan. Bake for about 35 minutes, flipping potatoes as needed.
💡 Pro Tip:
• For extra crispiness, don’t overcrowd the pan—give the potatoes room to roast!
• Love a little heat? Add a pinch of red pepper flakes for a spicy kick!
• Swap rosemary for thyme or oregano for a different flavor twist.
Golden, crispy, and loaded with flavor—these potatoes are about to be your new favorite side dish! Let’s get roasting! 🔥🥔. Tried this recipe? Let us know in the comments how you liked it or tag us in your potato creations! 🥔🔥✨
Ingredients:
Over medium heat, melt butter in sauté pan, add onions, and sausage (sliding out of casing, in small clumps). Cook until lightly brown. Add in mushrooms, allow them to brown. Add rice, and then wine, stir. Season with salt and pepper, allow wine to cook off. Add water, and stock, then stir. Lower heat, place lid on pan. Stirring occasional. Add in grated cheese once liquid is almost gone. Season to taste.
Garnish with more grated cheese, and enjoy while hot.
Vegan option:
Risotto dishes often are the start of the show. However, even thought they make for a great entrée, they can also be an incredible side dish!
An easy grocery list for the ingredients can be accessed here.
🌽 The Corn Dip That Steals the Show! 🔥
Some recipes are good, and some recipes completely take over the party—this Corn Dip is definitely the latter! If you’ve ever watched a dish disappear before your eyes, you know exactly what we mean.
It all started with a simple idea: a creamy, cheesy, flavor-packed dip that brings people together. Whether it’s game day, a backyard BBQ, or just a casual get-together, this sweet and savory corn dip always finds its way to the center of the table—and trust us, it never sticks around for long.
The secret? The perfect balance of melty cheese, zesty seasoning, and just the right amount of spice. It’s bold, creamy, and ridiculously easy to make—just mix, bake, and watch it vanish!
💡 Pro Tip: Serve it with tortilla chips, crackers, or even as a side dish—however you eat it, you really can’t go wrong.
So, next time you need a foolproof, crowd-favorite dish, you know what to do. Whip up a batch, grab some chips, and be ready to share—because this dip is too good to keep to yourself! 🌽🔥✨
Ingredients
Directions
Melt only 1 of the tablespoons of butter in a large skillet, over medium, to medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels are brown. Be sure not to burn butter, or corn. The corn will pop as it cooks. This is normal. Once cooked, set aside in a mixing bowl.
Melt the remaining 1 tablespoon of butter in skillet. Add in the onions, and bell peppers. Cook, stirring often, until they are wilted, approx 2-3 minutes. Add green onions, jalapeños, and garlic. Cook for 2-3 minutes, or until the veggies are soft, stirring occasionally. Add these into the mixing bowl, set aside, and allow to cool.
Preheat oven to 350º.
Add the mayo, 1 cup of the grated cheese, and cayenne to corn mixture. Mix well. Pour into an 8 inch square baking dish. Sprinkle the rest of the cheese on top. Bake until bubbly, and golden brown – 10 to 12 minutes.
Serve hot with tortilla chips, pita chips, and/or crudités.
Looking for all the ingredients in one place? Sure thing, just click here for your easy grocery list!
Nonnas Delights 