Sheet Pan Chicken Gyros with Tzatziki

 Ingredients

• 1/3 cup full-fat plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1 1/2 lbs boneless skinless chicken breasts or thighs, cubed
• 1/4 cup fresh lemon juice
• 6 garlic cloves, chopped
• 2 shallots, chopped
•  1 Tbsp smoked paprika 
• 1 Tbsp chopped fresh oregano
• Red pepper flakes
• Kosher salt and black pepper
• Fresh pitas or Naan, warmed
• Store-bought tzatziki
• Pickled red onion, lettuce, dill and/or parsley for serving 

In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator. 

Preheat the oven to 425 degrees F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. 

Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (watch carefully). 

To assemble, stuff/ spread each pita with tzatziki, then lettuce, and chicken. Add red onions and herbs. Drizzle more tzatziki. 

Enjoy! 

Poolside Dip

 Ingredients

• 8 oz block of cream cheese, softened to room temperature
• 1/4 cup mayonnaise
• 10 ounces frozen corn, thawed
• 4 ounce can green chiles, drained 
• 1 red bell pepper, diced
• 2 green onions, thinly sliced
• 2 cloves garlic minced
• 1/4 cup chopped cilantro (optional)
• 1 Tablespoon fresh squeezed lime juice
• Zest of 1 lime
• 1 ounce package ranch seasoning mix 
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Place 8 ounce block cream cheese (softened to room temperature), mayonnaise, thawed corn, diced green chiles, red pepper, green onions, garlic, cilantro, lime juice, zest of 1 lime, ranch seasoning mix, salt and pepper in a large bowl. 

Mix together until smooth and combined. *May use an electric hand mixer for this but keep it on a lower setting.*

Serve immediately with your favorite chips or cover and chill in the refrigerator until serving. 

Enjoy! 

Chipotle Chicken Mexican Salad (Naptime Kitchen)

 Ingredients

• Romaine lettuce
• Cherry tomatos
• Black beans
• Red onion
• Avocado
• BBQ chicken or chipotle chicken (bought pre-made)
• Corn
• Mexican cheese
• Salad dressing: 3/4 cup ranch + 1/4 cup BBQ sauce
• Tortilla strips

Arrange washed and chopped romaine lettuce at the bottom of a large bowl. 

Add the chicken, black beans tomatoes, corn, red onion, avocado sliced, Mexican cheese, and tortilla strips on top. 

Mix ranch dressing and bbq sauce, then pour over the salad. 

Toss and enjoy!

Smashburgers

 Ingredients

• 1 lb smash burgers
• Brioche hamburger buns
• Cheddar cheese slices
• Romaine lettuce
• 1/2 cup sliced pickles
• 1 red onion
• 1 Tbsp mayo
• 1 Tbsp ketchup
• 1 Tbsp yellow mustard 
• 2 Tbsp unsalted butter 
• 3 Tbsp avocado oil
• Rancher's steak seasoning 

Peel and very thinly slice the red onion. 

Mince the pickles, and finely slice the lettuce. 

Place the mayo, ketchup, and mustard in a mixing bowl. Season with a pinch of streak seasoning and set aside. (The is the smash burger sauce.)

Heat the cast iron pan over medium low heat. Add the butter to the pan and allow it to get foamy. toast the buns until golden grown. 

Wipe the pan clean and heat over high heat. 

Season the smash burgers on all sides with steak seasoning. 

Add the oil to the pan and heat until lightly smoking. 

Add the smash burgers to the pan and press until flattened. Cook on one side until well browned. 

Flip the burgers and top with the cheese. Cover the pan so the cheese gets nice and melted. 

Dress the buns with the smash burger sauce; top with the sauce on both sides with minced pickles. 

Transfer the smash burgers to the buns and top with the thinly sliced red onion and romaine lettuce. Dig in and enjoy a delicious smash burger!!

JoJo's Biscuits

 Ingredients

• 4 cups self-rising flour, plus more for the work surface
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 lbs. (3 sticks) salted butter, cold, cut into 1/2 inch pieces or grated
• 2 large eggs, beaten, plus 1 large egg for brushing 
• 1 1/2 cups buttermilk, or as needed, plus 1 Tablespoon for brushing
• Optional: strawberry jam or classic gravy for serving 

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. 

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 Tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight. 

Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 12 inches across and about 1/2 inch thick.

Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits. 

Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.

In a small dish, beat together the remaining egg and 1 Tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days. 

Makes about 20 biscuits.

Note: For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking. 

Enjoy!

Alfredo with Penne Pasta (Easy Recipe)

 Ingredients

• 16 oz penne pasta
• 4 Tablespoons butter
• 2-3 garlic cloves, minced
• 1 cup heavy cream, or half and half
• 1 cup whole milk, or more cream
• 1 1/2 cups grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon group pepper
• *Broccoli for roasting
• *Protein like grilled chicken

Cook the penne pasta following the package instructions. **Reserve 1/2 cup of pasta water before draining it. 

Over medium heat, melt the butter. Add the garlic and stir to toast it for about a minute, ensuring it doesn't burn.

Pour in the half and half (or cream) and milk, stirring constantly. Add the grated cheese, salt and pepper and combine. Reduce the heat and continue cooking the Alfredo sauce for about 5 minutes. 

Add the cooked pasta to the Alfredo sauce and toss to combine. If you like it more saucy, add some of the reserved pasta water (make sure it's hot) and stir. Add cooked broccoli and grilled chicken.

Serve topped with additional parmesan cheese. Enjoy!

The Easiest Bread in the World Recipe

 

Ingredients

• 3 cups flour (Consider using bread flour for extra chewiness)
• 2 tsp instant or rapid rise yeast
• 2 tsp cooking or kosher salt
• 1.5 cups very warm tap water

1. Combine the ingredients: In a large mixing bowl, blend the flour, instant yeast, and salt together. Then, pour in the warm tap water and stir until it's all combined. The dough should appear wet and a bit messy-- that's perfect!

2. Let it rise: Cover the bowl tightly with cling wrap or a plate and place it on the counter. Allow it to rise for 2 to 3 hours or until the dough has doubled in size-- your kitchen will smell like a bakery!

3. Check the rise: If after one hour it seems stubborn and isn't rising, don't worry! Simply find a warm spot for it, like near a sunny window, to help encourage that lift. 

4. Preheat the oven: About 30 minutes before you're ready to bake, turn your oven to 450 degrees F and put a dutch oven inside to heat up. This step gives your bread that perfect crust!

5. Prepare the work surface: Dust your countertop with 1 Tablespoon of flour. Gently scrape the dough out of the bowl using a spatula and sprinkle the top with another 1/2 Tablespoon of flour to help with handling. 

6. Shape the dough: Fold the edges of the dough inward about 6 times to create a round shape. Transfer this shaped dough onto a piece of parchment paper with the seam side down-- it'll make for an easier transfer later! 

7. Transfer to dutch oven: Using the parchment paper, lift the dough and place it directly into the preheated dutch oven. Cover it with the lid to trap all that glorious steam. 

8. Bake your bread: Cook it covered for 30 minutes, then take the lid off and bake for an additional 12 minutes or until the crust is deep golden brown and irresistibly crispy. 

9. Cool and slice: Once our of the oven, let your beautiful loaf cool on a rack for about 10 minutes. This helps it maintain its texture before you dive in with a knife! 

Enjoy! 

For bread variations, substitutions, what to serve with the recipe and make ahead options visit: https://forkono.com/the-easiest-bread-in-the-world-recipe/?utm_source=Pinterest&utm_medium=organic

Chicken Apple Sausage Sheet Pan Dinner with Frozen Veggies

 Ingredients

• 1 lb gold potatoes, halved or quartered 
• 4 chicken apple sausages, diced
• **1 bag frozen veggies** (broccoli, cauliflower, peppers, carrots, etc.)
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp paprika
• 1/8 tsp chili powder, optional
• Salt, to taste
• 1-2 Tbsp avocado oil

Preheat oven to 375 degrees F. 

Wash and cut potatoes. Slice chicken sausage and mix your spices. 

Arrange potatoes, chicken sausage and veggies on a sheet pan and marinate with olive oil and your spice mixture. 

Bake for 20-25 min, or until potatoes are cooked through. 

Enjoy!

*Try to remember to thaw frozen veggies an hour or two before roasting. That way, they aren't overly watery and come out nice and crisp. If not thawed, roast them first on the sheet pan for 10 minutes and then add the chicken sausage and potatoes.*

Gingerbread Cookies

 Ingredients

• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (if you like a strong cinnamon flavor, increase to 2 tsp total)
• 1/2 tsp dried ground ginger
• Optional: granulated sugar to roll cookie dough balls in

Preheat oven to 350 degrees F. 

First, mix together butter and sugar until light and fluffy, approximately 2-3 minutes with an electric mixer. 

Next, add egg and molasses and mix well. 

In a separate bowl combing flour, baking soda, salt, cinnamon and ginger, stirring to combine. 

Add dry ingredients to wet ingredients and mix until well combined. 

Form or scoop balls of dough that are slightly smaller than a golf ball. If desired, roll dough balls in granulated sugar after forming. Place them on a baking sheet approximately 2 to 3 inches apart to allow room for the cookies to spread. 

Finally, bake for 10-12 minutes, remove from oven and allow cookies to cool on baking pan for about 10 minutes, then transfer to a wire rack to finish cooling. 

Enjoy! 

Oven Roasted Frozen Broccoli

 Ingredients

• 1/2 lb. frozen broccoli florets 
• 1 Tbsp olive oil
• 1/2 Tbsp Montreal steak seasoning

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw). 

Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over the top. Toss the florets in the oil and seasoning until everything is evenly distributed. 

Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot. 

Enjoy!

Easy Baked Frozen Okra

 Ingredients

• 2 bags frozen sliced okra
• 3/4 tsp salt
• 1/8-1/4 tsp cayenne pepper
• 1/8 tsp cracked black pepper
• 2 Tbsp olive oil

Preheat oven to 450 degrees F.

Link a large baking sheet with parchment paper. 

In a large bowl, add frozen sliced okra, olive oil and all spices. Stir until okra is fully coated. 

Bake for 15 minutes, and using a spatula, flip over okra slices to evenly brown both sides. Continue baking for an additional 15 minutes or until okra has reached desired crunchy texture. 

Enjoy!

Cheesy Sausage Tortellini Bake

 Ingredients

• 20 ounce bag cheese tortellini
• 1 lb ground pork sausage
• 4 ounces cream cheese, softened
• 24 oz jarred marinara sauce
• 1/2 cup Parmesan cheese, shredded
• 2 cups mozzarella cheese, shredded

In a large, rimmed skillet over medium high heat, crumble the ground sausage and cook until the juices run clear. Drain off any grease and set aside. 

Meanwhile in a large pot, fill with water and bring to a boil. Cook the tortellini for just 3-4 minutes, a bit under done, drain and set aside.

Place the cooked sausage back into the skillet. Add in the softened cream cheese and marinara sauce. Stir until melted and combined. Then layer in the cooked tortellini, tossing gently to coat. 

Spray a 9x13 pan with cooking spray. Pour in the tortellini mixture. Top with the two shredded cheeses. 

Bake for 20-25 minutes at 350 degrees F until just golden brown and all cheese is melted and bubbly. 

Serve warm. Enjoy!

No Bake Energy Bites

 Ingredients 

• 1 cup old fashioned oats
• 2/3 cup toasted shredded coconut (either briefly in the oven or sauté pan; cool before mixing with the chocolate)
• 1/2 cup creamy peanut butter
• 1/2 cup ground flaxseed
• 1/2 cup mini semisweet chocolate chips
• 1/3 cup honey
• 1 Tablespoon chia seeds
• 1 teaspoon vanilla extract

Stir all ingredients together in a large mixing bowl until thoroughly combined.

Cover the mixing bowl and chill in the refrigerator for 1-2 hours, or until the mixture is chilled. (This will help the mixture stick together more easily.)

Roll mixture into 1-inch balls. 

*If you have trouble getting the energy balls to hold together, add more peanut butter to make the mixture a bit more sticky. 

**If you would rather, you can also just press the mixture into a square baking dish to make flat energy bars instead of round energy balls.

Enjoy!

***Refrigerate in a sealed container for up to 1 week, or freeze for up to 3 months.

Couscous Salad

 Ingredients

• 1 cup Moroccan couscous
• 1 1/2 tsp. kosher salt, divided
• 1/4 cup plus 1 teaspoon olive oil, divided
• 2 Tbsp. lemon juice
• 1 Tbsp. dijon mustard
• 1 garlic clove, finely chopped
• 1 pint multi-colored cherry tomatoes, halved (about 1 1/2 cups)
• 1 English cucumber, sliced and quartered (about 1 1/2 cups)
• 1/3 cup crumbled feta cheese
• 1/3 cup toasted, chopped walnuts
• 1/3 cup thinly sliced green onion
• 1/4 cup chopped Italian parsley
• 1 Tbsp. chopped fresh dill
• 3 Tbsp. pomegranate seeds, for garnish (optional)

In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork. Let cool completely. 

In a large bowl, whisk together the remaining 1/4 cup of oil, lemon juice, mustard, garlic, and the remaining 1/2 teaspoon of salt until combined. Add the tomatoes, cucumber, feta, walnuts, green onion, and cooled couscous to the dressing, and toss to coat. Stir in the parsley and dill. Garnish with pomegranate seeds. 

Enjoy!

Roasted Green Beans (from frozen)

 Ingredients

• Frozen french cut green beans
• Extra virgin olive oil
• Sea salt
• Cracked pepper

Preheat the oven to 400 degrees F. 

Place frozen green beans on a giant sheet pan. Take off any large ice chunks. 

Pop them in the oven for 5 minutes to defrost. 

Pull them out of the oven, toss in extra virgin olive oil, salt and pepper and roast for 15 minutes. 

Pull them out, shake them around and roast for an additional 10 minutes. 

Top at the end with more salt and pepper to taste.

Enjoy! 

Spinach and Cottage Cheese Egg Bake

Ingredients

• 1 1/2 cups fresh spinach, chopped
• 3 large eggs
• 1 1/4 cups cottage cheese
• Red pepper flakes (to taste)
• Salt and pepper (to taste)
• Optional: garlic powder or Italian seasoning
• 1/4 cups shredded mozzarella (can also swap mozzarella with feta or cheddar)

Preheat the oven to 350 degrees F. Grease a small baking dish or ramekins lightly with olive oil spray. 

In a medium bowl, whisk 3 large eggs until smooth. 

Add the cottage cheese, chopped spinach, salt, pepper and red pepper flakes. Stir well. Add garlic powder or Italian herbs for extra flavor. 

Transfer the mixture to the greased dish. Sprinkle cheese on top. 

Bake for 30-35 minutes, or until the center is firm and the top turns golden. (Use a toothpick to check doneness- it would come out clean.)

Let cool slightly before slicing. Serve warm or chilled. 

Enjoy!

Ice Cream Cake (Naptime Kitchen Rec)

 Cake Ingredients

• 30 oreos
• 4 Tbsp butter, melted
• 1 8 oz. container of cool whip 
• Container of chocolate ice cream (use about half)
• Container of vanilla ice cream (use about half)
• Let the ice cream sit out for about 30 minutes so it is easy to spread

Ganache Ingredients

• 1 cup semi sweet chocolate chips
• 1 cup heavy cream

Ganache Steps: Combine 1 cup of semi sweet chocolate chips and 1 cup of heavy cream in a microwave safe bowl. Microwave for 30 seconds, check to see if the chocolate chips are beginning to soften. If not, microwave in 10 second increments until the mixture feels warm but not fully melted. Allow the mixture to sit for 5 minutes and then whisk it until it comes together. 

Grab an 8 or 9 inch springform or cake pan. Line with saran wrap for easy removal or if you're concerned about leakage. 

Begin by crushing your Oreos in a blender, food processor, or by hand; you will want the Oreo pieces to be small crumbs. Mix in 4 Tbsp melted butter. Take half of the Oreo mixture and press it into the bottom of your pan. 

Next, add a layer of vanilla ice cream on top of the Oreos, completely covering the Oreo layer. 

Then, add the remaining Oreo mixture and press it on top of the vanilla ice cream. 

Follow with a layer of ganache. 

Next, add a layer of chocolate ice cream. 

Follow with a layer of ganache. 

Top it off with a layer of cool chip and put it in the freezer for about 6 hours. 

Cut, serve and enjoy! Top with sprinkles, if desired. 

Cake Layering at a Glance: Oreo + Vanilla Ice Cream + Oreo + Ganache + Chocolate Ice Cream + Ganache + Cool Whip & Sprinkles

*Note: Mix up the flavors if you want, I think this would be great with coffee ice cream too! :)

Chocolate Chip Mini Muffins (Little Bites Copycat)

 Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole milk plain Greek yogurt
• 1/3 cup maple syrup (or sugar)
• 1/4 cup unsalted butter (melted and slightly cooled)
• 2 eggs (lightly beaten)
• 2 teaspoons vanilla extract
• 3/4 cup mini chocolate chips

Preheat the oven to 375 degrees F. Grease a 24-cup mini muffin pan with nonstick spray.

In a medium bowl, stir together the flour, baking powder, baking soda, and salt. 

In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla. 

Gently stir the yogurt mixture into the flour mixture. 

Stir in the chocolate chips. 

Divide batter among the prepared muffin tin, filling about the the edge. (About 1 1/2 Tablespoons in each mini muffin cup.)

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven, and let cool in the pan for 2 minutes. Carefully transfer to a wire rack to cool fully. 

Enjoy!

Broccoli and Cheese Muffins

Ingredients

• 1 cup milk
• 2 cups flour
• 4 tsp baking powder
• 1.25 cups broccoli
• 1 cup grated cheddar
• 1.5 tsp dried thyme
• 1 egg
• 2 Tbsp olive oil

Preheat oven to 355 degrees F. 

Chop the broccoli into florets and cook (microwave, steam or boil). Chop finely. 

Mix all the ingredients together. Careful not to over-mix!

Put the muffins into mini muffin trays and bake for 18 minutes. 

Enjoy!

Moist Chocolate Cake with Peanut Butter Frosting

 Cake Ingredients 

• 2 cups all purpose flour
• 1 tsp talt
• 1 tsp baking powder
• 2 tsp baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup vegetable or coconut oil
• 1 cup hot coffee
• 1 cup milk
• 2 eggs
• 1 tsp vanilla extract 

Frosting Ingredients 

• 4 cups confectioners sugar
• 6 Tbsp peanut butter
• 1 teaspoon vanilla 
• 1-2 pinches of salt
• 2 Tbsp milk (more if necessary)
• Mini chocolate chips *Sprinkle on top of frosting once cake is iced

Cake: Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin). Pour into two greased and floured 9-inch cake pans and 6 muffin cups OR 9 x 13 inch pan. Bake at 325 degrees F for 25-30 minutes for 9 inch pans or 40-45 minutes for 9x13 inch pan. 

Frosting: Combine all ingredients and beat with an electric mixer until smooth and creamy, adding more milk if necessary. 

*When cake is done and cooled, ice with peanut butter frosting and sprinkle with mini chocolate chips :). 

Enjoy!