My savory loving taste buds have been a fan of savory waffles for a long time. Don’t get me wrong I love a good waffle with maple syrup and butter or topped with fruit and berries but the possibilities of good savory waffles are endless.
These Spinach & Feta Waffles with fresh herbs were made with Krusteaz Buttermilk Pancake Mix and filled with the flavors of a Spanakopita and the goodness of a buttermilk waffle in one! https://www.krusteaz.com/makekrusteaz
Perfect served with Tzatziki sauce for a brunch, topped with a fried egg or as a yummy snack on its own. A fun and tasty way to bring a classic waffle to next level!
1 cup cooked spinach (5 oz fresh cooked with water squeezed out or 1 cup frozen cooked thawed.)
½ cups crumbled feta cheese.
¼ cup chopped scallions.
¼ cup chopped fresh dill.
¼ cup chopped fresh flat leaf parsley.
1 teaspoon salt.
½ teaspoon ground black pepper.
½ teaspoon garlic powder.
Preheat your waffle iron to medium high heat. Add the Krusteaz Buttermilk Pancake Mix to a large bowl and form a well in the middle. Add the egg, water and vegetable oil. Mix well until smooth. Fold in the spinach, crumbled feta, scallions, dill, parsley, salt, pepper and garlic powder until all combined and the batter is slightly thick.
Lightly grease your heated waffle iron with vegetable oil. With a ladle spoon the batter into the center of the waffle iron leaving about 1 inch of space on around the sides. Close the waffle iron and cook for approximately 7 minutes per waffle. Serve with tzatziki sauce, eggs and salad on the side or as a tasty snack. Makes about five 6 inch round waffles or 6-8 square.
As we all know during the holidays everyday life can get quite hectic. From cooking and baking, holiday events and festivities, holiday decorating, shopping, and wrapping presents anything I can do to make my life easier is always a huge help. It should not have to be complex when it comes to making appetizers because my time and efforts should be saved for the main courses and desserts.
I found these Gorton’s Frozen, Breaded Butterfly Shrimp at my local Target and whipped up these mini Shrimp Parmesan bites! They were a huge hit with the family and I surely will be making them more often! Perfect for a simple and tasty appetizer at my next holiday gathering or get together. Appetizers should not be complicated, these were made with just a few simple ingredients and took me less than 30 minutes to make.
The only ingredients I used were:
. Gorton’s Frozen Breaded Butterfly Shrimp.
. Tomato Sauce canned or jarred with no added sugar.
. Mozzarella Cheese deli slices which I find easier to work with instead of shredded mozzarella because it stays put.
I also used shredded Parmesan cheese & Italian seasoning for some extra flavor but totally optional.
It does not get much simpler than that!
Gorton’s Frozen Breaded Butterfly Shrimp are a great freezer staple and preserved for freshness for whenever I need them as well as customizable. They are not only good as an appetizer, but also great for a quick afterschool snack for the kids. I also like to sometimes incorporate them into a meal or just to munch on during family movie night.
Gorton’s shrimp are a good source of protein, rich in vitamins and minerals, non-GMO, and immunity boosting.
With a fresh taste and a quick cook time, Gorton’s shrimp is an easy way to incorporate more seafood into my diet.
18 Gorton’s Frozen, Breaded Butterfly Shrimp
1 cup tomato sauce (canned or jarred)
2 slices deli Mozzarella Cheese
Preheat oven to 425 F. Place the Gorton’s Frozen, Breaded Butterfly Shrimp at least one inch apart on a sheet pan. Bake in the oven for 18 – 20 minutes until the shrimp are lightly crispy and golden. Note: you can also air-fry the shrimp if preferred set to 400 for 10-12 minutes but I find it’s much easier to use the oven for this recipe. While the shrimp are cooking cut each slice of mozzarella into 4 squares then cut each square in half into small triangles. Once the shrimp are cooked remove from the oven and set the oven to broil. Top each shrimp with a teaspoon of tomato sauce. Sprinkle on some Italian seasoning and shredded parmesan if desired then top each prepared shrimp with a mozzarella triangle. Place the shrimp back into the oven and broil for 2-3 minutes until the cheese is bubbly and starts to brown. Immediately remove from oven and serve immediately. Each 18 x 13 baking sheet makes approximately 16 Mini Shrimp Parmesans.
Optional additions: dried oregano, fresh thyme, rosemary, chili flakes.
Heat olive oil in a small pan on the stove top until hot but not smoking. Add the sliced mushrooms and mix to absorb the olive oil. Cook for 2 to 3 minutes then mix in the garlic powder and black pepper and/or optional additions as noted above. Continue to cook for 2 or 3 more minutes until the mushrooms start to brown. Add the butter, let it melt and become bubbly tossing the mushrooms in the butter until golden. Serve on toast or along side a meal.
Preheat oven to 375 F. Carefully cut the spaghetti squash in half with a sharp knife. Scoop out the seeds and stringy flesh from the center of the squash. Brush the flesh of the squash with olive oil. Place each half of the squash open side down onto a parchment lined baking sheet. Place in oven and bake for 40 minutes until the squash is tender. While the squash cooks heat and melt the butter on medium heat in a skillet on the stovetop. Add the onion and the garlic and saute until they become tender then transfer to a large bowl. Remove the squash from the oven and set aside to cool.
Once the squash is cooled use a fork to remove the flesh from the skin and place into the bowl with the onion and garlic mixture. Mix in 3/4 cup of the shredded cheddar cheese and the remaining ingredients reserving the additional 3/4 cup of shredded cheese for topping. Combine well and pour the squash mixture evenly into a 8 1/2 X 5 1/2 baking dish. Sprinkle the remaining shredded cheese on top. Bake in the oven for 45 minutes until hot, bubbly and golden. Serves 6-8
This blog post is sponsored by Eggland’s Best. All thoughts and opinions are my own.
There is nothing quite more comforting than a cozy, warm bowl of chicken soup on a chilly day or if you are feeling under the weather. This Greek Chicken Avgolemono Soup is what my grandmother always made me when I was growing up- it was the first way I ever knew how to make chicken soup. What makes this soup different from any ordinary chicken soup is the heartiness of the Eggland’s Best egg and the tanginess of the lemon, which also gives this soup a freshness no matter what time of year.
This recipe can be made two ways. My favorite way is to make it from scratch- the way my grandmother showed me how to do it, but that is not always the best option as times have changed! Working full time with a family of five, sometimes quick and easy is the way to go.
Like any recipe, this Greek Chicken Avgolemono Soup can be customized to your liking. You can add more Eggland’s Best eggs for more heartiness or extra lemon for more tanginess. Compared to ordinary eggs, Eggland’s Best eggs are richer in a variety of micronutrients that can help support a healthy immune system. If you are looking for a low-carb option, I’ve also made this soup with riced cauliflower. Quinoa works well too for a higher protein content or for something a little different.
But what I love most about this soup is the great health benefits it provides because of the superior ingredients. The chicken is a good source of lean protein, the lemon adds a boost of vitamin C, the rich broth helps to promote hydration and the EB eggs are packed with vitamins and nutrients as well as an excellent source of omega 3’s.
I chose to use Eggland’s Best Cage Free Eggs for this recipe. Eggland’s Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. Compared to ordinary eggs, EB eggs have six times more vitamin D, and vitamin D can help support a healthy immune system. EB eggs also contain more than double the Omega-3s and 10 times more vitamin E than ordinary eggs, which also benefit a healthy immune system. They also have 25% less saturated fat, and independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.
Thanks to the product’s superior taste, nutrition, freshness, and variety, Eggland’s Best eggs have won over 100 awards & honors. Eggland’s Best was voted “America’s Most Trusted Egg Brand” by American shoppers and has received numerous awards and honors from trusted publications, so I know I am getting the best quality and nutrition in my recipe for me and my family.
10 cups of water.
2 Split chicken breast on bone w/ skin.
2 Tablespoons olive oil.
½ cup carrot finely chopped.
½ cup celery finely chopped.
½ cup white rice.
2 large Eggland’s Best Cage Free Eggs beaten.
Juice of two lemons.
Salt & Pepper to taste.
Quicker method to cut time to 30 minutes: Instead of making the broth from scratch, sub 10 cups of low sodium chicken broth and two cups of store-bought rotisserie chicken, with breast shredded, then skip to step 2.
Low carb tip: Sub white rice for riced cauliflower.
1) On the stovetop in a large pot, add the 10 cups of water along with the split chicken breast and bring to a boil. Slightly reduce heat, tightly cover and boil the chicken for 25-30 minutes until cooked through. Move the cooked chicken to a plate and let cool, reserving the broth to the side.
2) In a separate large pot on the stovetop, heat 2 tablespoons olive oil. Add the chopped carrot and celery and cook until the veggies begin to tender. Add the reserved chicken broth back into the pot with the carrots and celery. Season with salt and pepper. Turn up the heat and bring the broth to a boil then add the rice. Reduce heat, cover, and let simmer until the rice is tender.
3) While waiting for the rice to cook, separate the chicken from the breasts that have cooled and be sure to carefully remove all the skin and bones, then set aside. One large breast should yield approx. 2 cups and be enough chicken for the soup, so you can save the other cooked chicken breast for another use. Once the rice is cooked, stir in the chicken and continue to simmer to heat through while making the lemon-egg mixture.
4) In a medium bowl, whisk together the two eggs and the lemon juice. Very slowly whisk in two or three ladles of the hot broth into the lemon-egg mixture to temper the eggs so they do not turn into scrambled eggs. Once the lemon egg mixture is fully blended, stir the hot soup in and then immediately remove from the heat. Pour soup into individual bowls and garnish with fresh chopped dill, parsley and cracked black pepper. Serve with your favorite crusty bread!
If you love potato salad but want something a little different from the usual mayo and vinegar flavor, try this one with a twist! Made with creamy Greek yogurt, tangy BBQ sauce and smoky crispy bacon this tasty side dish with tantalize your taste buds. Here is how to make it!
1.5 lbs. red potatoes (about 6 medium-sized)
1/2 cup celery, chopped
1/3 cup scallions, chopped
1/3 cup red bell pepper, chopped
5 slices of bacon, cooked crispy and crumbled
1/2 cup plain Greek yogurt, full fat
1/4 cup BBQ sauce
2 Tbsp. fresh lemon juice
1/2 tsp. garlic powder
1 tsp. dry mustard
Salt and pepper to taste
Handful of parsley roughly chopped
Extra virgin olive oil
Salt and pepper
Preheat oven to 425° F.
Cut red potatoes into small one inch pieces, leaving the peel on.
Spread onto a parchment lined sheet pan.
Drizzle with olive oil and season with salt and pepper.
Toss to coat spread evenly on baking sheet.
Bake for 25 minutes.
Remove from oven and let cool.
In a large bowl, add yogurt, BBQ sauce, lemon juice, garlic powder and dry mustard.
Mix well until smooth and creamy.
Add the potatoes, celery, scallions, red bell pepper and crumbled bacon.
Mix all ingredients together until the potatoes are evenly coated.
Season with salt and pepper to taste.
Transfer to serving bowl and top with fresh chopped parsley.
I’m so into this easy Quinoa, Black Bean & Corn bowl with creamy chunks of avocado, juicy grape tomatoes, fresh cilantro and tangy lime. This yummy salad is packed with flavors, it’s super nourishing and high in protein so it will keep you full for hours. It’s simply made with a few pantry items and some simple produce I had on hand but if you don’t have a specific item it can be subbed with others.
A few examples of produce and pantry items you can sub:
No tomatoes – sub with bell peppers.
No avocado – sub with cucumber.
No cilantro – sub with parsley.
No quinoa – sub with brown rice.
No black beans – sub with chickpeas.
No lime – sub with red wine vinegar.
This salad is also great because it can be made in advance and stored in the fridge for a few days. I think its even better as it sits and the flavors are set. It can be served as a side dish but I personally prefer to eat as a meal.
Serves 2 full meals or 4 side servings.
Prep and cooking time 15 minutes.
2 cups cooked quinoa.
(Bring 2 1/4 cups of veggie broth to a boil, add one cup dry quinoa. Bring to boil, reduce heat to simmer, cover and cook 15 minutes or until quinoa is tender)
1 cup canned black beans, drained and rinsed.
1 cup canned corn, drained.
1 cup grape tomatoes sliced.
1/2 an avocado diced.
1 tablespoon extra virgin olive oil.
2 tablespoons fresh lime juice.
Handful fresh cilantro roughly chopped.
Sea salt and ground black pepper to taste.
Combine the quinoa, black beans, corn and tomatoes in a large bowl. Add the olive oil and lime juice then combine. Lightly fold in the avocado and cilantro. Season with salt and pepper to taste.
I’m not a fan of the cooler weather. I’m such a light weight when it comes to the frigid air and like to hibernate inside, drink tea and eat soup. This traditional Italian white bean and escarole soup is “souper” easy to make in just 15-20 minutes, low calorie, vegan and made with a few simple ingredients. This soup has always been warm and comforting and one of my favorites. Here’s how to make it.
1 tablespoon minced garlic.
1/4 cup chopped yellow onion.
2 tablespoons olive oil.
1/2 cup diced tomatoes.
2 stalks celery chopped.
2 medium carrots, peeled and chopped.
6 cups water with 2 veggie bouillon cubes or 6 cups low sodium veggie stock.
1 BPA free can of Cannellini beans drained and rinsed.
1 head of organic escarole (sub baby spinach) roughly chopped.
Salt and pepper to taste.
On the stove top heat olive oil in a medium pot until hot then add the onion, celery and carrot. Cook stirring occasionally until the veggies start to tender then add the garlic. Season with salt and pepper. Cook for another minute then add tomatoes until heated through. Add the water and veggie bouillon and bring to a boil. Add the Cannellini beans, reduce heat and simmer for 5 minutes. Stir in the escarole and turn off the heat. Once the escarole is wilted remove from heat and serve. Add salt and pepper to taste if desired or top with shaved or grated Parmesan cheese and serve with sourdough bread. Serves 4-6.
Smokey Southwest Salmon Burgers with Creamy Cilantro Dill Aioli should be included in your dinner plans next week! To make the creamiest and tastiest aioli with the best texture you need the best quality EVOO, not just for the flavor but for it’s great emulsifying properties. I used Spanish Extra Virgin Olive Oil to make the tangy and smokey sauce and it turned out as creamy and delicious as it should be! It complimented the smokey salmon burgers to perfection!
Smokey Salmon Burgers.
1 pound wild Atlantic salmon.
1/2 cup red bell pepper, chopped.
1/2 cup green bell pepper, chopped.
1/2 cup roasted corn kernels.
1/4 cup red onion, chopped.
2 cloves garlic crushed.
1/2 teaspoon salt
1/2 teaspoon ground black pepper.
1 tablespoon ground cumin.
1 teaspoon chili powder.
2/3 – 1 cup oat flour (or standard breadcrumbs) for binding.
Olive oil for cooking.
Prepare salmon by removing any skin or bones, then mince with a sharp knife or or food processor. Add to bowl with remaining ingredients except for the oat flour and oil and combine well. Gradually add the oat flour until the mixture is firm enough to form patties but still slightly moist. Heat a pan with a 1 tablespoon olive oil (or grill pan) until hot but not smoking. Divide the salmon mixture in the bowl into 4 equal parts. Lightly roll and place into hot pan with spatula to form patties. Cook on each side 3-4 minutes until golden and toasty. Serve on lettuce wraps or a bun with Creamy Herb Aioli. Makes 4 salmon burgers.
Creamy Cilantro Dill Aioli
1 room temperature egg.
1 tablespoon lime juice.
1 teaspoon prepared mustard.
1 teaspoon ground cumin.
1 cup extra virgin olive oil.
1 or 2 teaspoons sriracha.
Handful chopped fresh dill.
Handful chopped fresh cilantro.
Salt and extra lime juice to taste.
Start by adding the egg into a glass bowl or wide rimmed jar. Use a hand mixer, immersion blender or food processor to beat the egg for 30 seconds. Add the lime juice, mustard and cumin then beat for another 30 seconds. Continue to beat and slowly add the EVOO a little at a time until mixture emulsifies to the desired texture. Mix in the sriracha and then the fresh herbs in the end. Adjust taste with salt and lime juice as necessary. Serve on Smokey Southwest Salmon Burgers.
This flaky oven baked almond crusted cod is one of my favorite ways to eat fish. The crispy nutty crust on the outside is filled with flavor and brings out the light flaky goodness on the inside. It’s made with Blue Circle Foods sustainable Atlantic wild-caught cod. Each filet is conveniently portioned into individual vacuum sealed packs.
Blue Circle sources its wild-caught fish from singular regions like Iceland using only sustainable methods to avoid by-catch and protect our oceans. Blue Circle products are certified sustainable by organizations and are free from antibiotics, GMOs, growth hormones, gluten, sugar and synthetic pigments.
2 cups cooked quinoa. (add 1 cup dry quinoa to 2 cups of salted. boiling water, cover, reduce heat and simmer for 12-15 minutes)
1 teaspoon ground cumin.
1/2 teaspoon garlic powder.
Salt and pepper to taste.
Preheat oven to 425 F. Spread diced sweet potato onto a parchment lined sheet pan. Drizzle with olive oil and toss to coat. Season with sea salt and bake for 12-15 minutes until tender and golden around the edges. While the sweet potatoes cook, heat 1 tablespoon of olive oil in a medium pan on the stove top. Add the kale, cumin and garlic powder. Season with salt and pepper and saute kale for 4-5 minutes until tender.
Add the quinoa, sweet potato, black beans and kale to a bowl. Toss to combine and season with salt and pepper to adjust taste as necessary. Enjoy right away or can be prepped in advance and stored in an airtight container in the fridge.