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Spinach-artichoke WreathINGREDIENTS- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped- 1 (10 ounce) p...
08/22/2026

Spinach-artichoke Wreath

INGREDIENTS
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup diced red bell pepper
- 1/3 cup mayonnaise
- 1 garlic clove, minced
- 1/4 teaspoon fresh ground black pepper
- 2 (8 ounce) packages crescent roll dough
- 1 large egg, lightly beaten
- 1/4 cup pesto sauce, for brushing
- marinara sauce, for serving

PREPARATION
1. Preheat oven to 375 degrees. In a large bowl, combine artichoke hearts, spinach, mozzarella, parmesan, red bell pepper, mayonnaise, garlic, and black pepper. Mix well, and set aside.
2. Remove crescent roll dough from packages and separate into 16 triangles on a clean work surface. On a pizza stone or half sheet tray, arrange 8 triangles in a circle with the widest edges touching, about 3" from the edge of the pan (points will extend off the edge of the pizza stone or sheet tray). Matching up wide ends with those already in place, arrange remaining 8 triangles on pan pointing in the opposite direction (points will overlap in the center). Pinch dough triangles together at seams and press with fingertips to smooth.
3. Spoon filling evenly over seam of dough in a continuous circle. Beginning with the last triangle placed in the center of the pan, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across point of previous triangle (the filling will show). Repeat, overlapping points of inside and outside triangles around filling to form a wreath. Tuck last end under first.
4. Brush top of wreath with egg wash and bake until bubbly and golden brown, 25-30 minutes. Brush surface of wreath with pesto and allow to rest at least 10 minutes before serving, with marinara sauce for dipping.

Tangy Pork ChopsINGREDIENTS- ¼ cup ketchup- ¼ cup apple juice- 2 tablespoons extra-virgin olive oil- 2 tablespoons red w...
08/20/2026

Tangy Pork Chops

INGREDIENTS
- ¼ cup ketchup
- ¼ cup apple juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon hot sauce (such as Frank's Red Hot)
- ½ teaspoon kosher salt
- 6 pork chops

PREPARATION
1. Mix ketchup, apple juice, olive oil, vinegar, Worcestershire sauce, garlic powder, chili powder, hot sauce, and kosher salt together in a bowl; pour marinade into a resealable plastic bag. Add pork chops to the marinade and seal bag. Marinate for at least 30 minutes.
2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. Remove pork chops from marinade and place on the hot grill; discard used marinade. Cook until pork chops are no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 145°F (65 degrees C).

Marinated Green Olives - Chakistes Kibrisli StyleINGREDIENTS- 200g green olives, large size- 2 tablespoons extra virgin ...
08/18/2026

Marinated Green Olives - Chakistes Kibrisli Style

INGREDIENTS
- 200g green olives, large size
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 1 tablespoon coriander seed, which has been crushed with a mortar and pestle
- 1/8 teaspoon red chili pepper flakes (optional)

PREPARATION
1. Place green olives, olive oil, garlic, lemon juice, crushed coriander seeds and chilli (if you are using it) in a bowl. Mix well.
2. Serve with slices of bread (to soak the juices), tomatoes, feta cheese or fried Haloumi cheese, Hummus dip and pickled vegetables.
3. Olives to be eaten within three days or flavour will change dramatically.

Tortilla Cheesy PinwheelsINGREDIENTS- 1 (8 ounce) carton sour cream- 1 (8 ounce) package cream cheese, softened- 1 (4 ou...
08/17/2026

Tortilla Cheesy Pinwheels

INGREDIENTS
- 1 (8 ounce) carton sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 (4 ounce) can canned diced green chiles, well drained
- 1 (4 ounce) can chopped black olives, well drained
- 1 cup grated cheddar cheese
- 1/2 cup chopped green onion
- 1/2 teaspoon garlic powder, to taste
- 5 10-inch flour tortillas

PREPARATION
1. Mix all of the filling ingredients (everything but the tortillas) together thoroughly.
2. Divide the filling and spread evenly over the tortillas.
3. Roll up the tortillas.
4. Tightly wrap individually in plastic wrap, twisting the ends.
5. Refrigerate for several hours.
6. I make the day ahead and refrigerate overnight but they taste great within a couple of hours.
7. Unwrap and cut in slices, approx 1/2" thick.

Cranberry Cornmeal Linzer CookiesINGREDIENTS- ¾ cup butter, softened- ¾ cup white sugar- 1 egg- 1½ cups all-purpose flou...
08/16/2026

Cranberry Cornmeal Linzer Cookies

INGREDIENTS
- ¾ cup butter, softened
- ¾ cup white sugar
- 1 egg
- 1½ cups all-purpose flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- ⅜ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ cups finely chopped cranberries
- ⅓ cup brown sugar
- ⅓ cup water
- 1½ tablespoons butter
- 1½ tablespoons lemon juice

PREPARATION
1. Beat 3/4 cup butter and and white sugar together in a bowl with an electric mixer until creamy. Beat egg into butter mixture.
2. Whisk flour, cornmeal, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture; stir. Beat vanilla into butter mixture. Form dough into a ball, wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour.
3. Preheat oven to 350°F (175 degrees C). Lightly grease baking sheets.
4. Roll dough out onto a lightly floured surface to 1/8-inch thick. Cut dough with a round or Linzer cookie cutter. Use a smaller cutter to cut the center from the tops. Place cookie bottoms and tops 1-inch apart on prepared baking sheets.
5. Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to wire racks to cool.
6. Stir cranberries, brown sugar, and water together in a saucepan over medium-high heat; cook until cranberries are soft, about 10 minutes. Stir butter and lemon juice into cranberry mixture; remove from heat and cool.
7. Spread a small amount of the cranberry mixture onto one side of the bottom half of a cookie. Place the top half of the cookie on top of the cranberry mixture. Repeat assembly process with remaining cookies and cranberry filling.

Honey Butter BallsINGREDIENTS- 1 cup salted butter, softened- ¼ cup honey- 2 teaspoons vanilla extract- 2 cups all-purpo...
08/15/2026

Honey Butter Balls

INGREDIENTS
- 1 cup salted butter, softened
- ¼ cup honey
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup chopped walnuts (Optional)
- 1 cup confectioners' sugar, or as needed

PREPARATION
1. Preheat oven to 300°F (150 degrees C).
2. Combine butter, honey, and vanilla extract in a bowl; beat with an electric mixer until creamy. Mix in flour 1/2 cup at a time. Stir walnuts into the dough.
3. Form dough into 1-inch balls. Arrange on an ungreased baking sheet.
4. Bake in the preheated oven until very light golden, 30 to 45 minutes. Cool briefly, about 5 minutes.
5. Pour confectioner's sugar into a shallow bowl. Roll warm cookies in confectioners' sugar to coat.

Basic FondueINGREDIENTS- 2 cups milk- 1 tablespoon Worcestershire sauce- 2 teaspoons ground dry mustard- 1 clove garlic,...
08/13/2026

Basic Fondue

INGREDIENTS
- 2 cups milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground dry mustard
- 1 clove garlic, peeled and crushed
- 3 tablespoons all-purpose flour
- 6 cups shredded Cheddar cheese

PREPARATION
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

Baked Butternut Squash With OrangeINGREDIENTS- 3 tablespoons parsley, chopped- 2 oranges, zest and juice- 2 garlic clove...
08/11/2026

Baked Butternut Squash With Orange

INGREDIENTS
- 3 tablespoons parsley, chopped
- 2 oranges, zest and juice
- 2 garlic cloves, crushed
- 1 medium butternut squash, peeled and deseeded
- 1 tablespoon olive oil

PREPARATION
1. Preheat oven to 200 C/400°F/Gas 6 Mix the parsley, orange zest and garlic in the orange juice. Cut the squash into 2 cm slices and brush with the olive oil.
2. Place the squash in an ovenproof dish and season.
3. Spoon the orange mix over the squash and cover with foil.
4. Bake for 40-45 minutes until the squash is slightly soft. Serve with crusty bread rolls.

Creole Beef TipsINGREDIENTS- 2 tablespoons flour, browned- 1 lb beef tips- 2 teaspoons creole seasoning (Emeril)- 2 teas...
08/09/2026

Creole Beef Tips

INGREDIENTS
- 2 tablespoons flour, browned
- 1 lb beef tips
- 2 teaspoons creole seasoning (Emeril)
- 2 teaspoons Worcestershire sauce
- 1 1/2 cups chicken stock
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 2 garlic cloves, minced
- 6 mushrooms, quartered
- 1 tomatoes, seeded and chopped

PREPARATION
1. Brown your flour in a dry pan. This will take about 10-12 minutes. Stir often so the flour does not burn. All you want here is a light brown color. (It will get darker in the later stages when you add it back into the vegetables). Transfer to a bowl and set aside.
2. Season tips with 1 tsp of seasoning. Cover and set aside.
3. Chop all veggies and set aside.
4. Heat a non-stick pan over medium heat for about four minutes. Add the beef tips and brown well on all sides. When done transfer beef and all juices to a bowl.
5. Add the onion, celery and bell pepper to the pan. Add ½ cup stock, 1 tsp seasoning and 1 tsp Worcestershire. Cook and stir until all liquid has evaporated.
6. Let the veggies stick to the pot one minute. Stir then let stick one more minute.
7. Add garlic. Cook and stir until fragrant.
8. Add ½ cup stock and browned flour. Cook for one minute, stir then cook one more minute.
9. Add ½ cup stock, meat and juices, mushrooms, tomatoes and remaining 1 tsp of Worcestershire.
10. Bring to a boil, cover and simmer 10 minutes. Remove cover and simmer until desired consistency.
11. Serve over brown rice.

Parslied PotatoesINGREDIENTS- 3 lbs small red potatoes, peeled- 1 tablespoon parsley flakes- 1 1/2 teaspoons sweet Hunga...
08/08/2026

Parslied Potatoes

INGREDIENTS
- 3 lbs small red potatoes, peeled
- 1 tablespoon parsley flakes
- 1 1/2 teaspoons sweet Hungarian paprika
- 1/2 cup butter
- 1/2-1 teaspoon kosher salt
- black pepper, freshly ground

PREPARATION
1. Bring a large pot of water to a boil and add the potatoes.
2. Cook for 25 to 30 minutes or until potatoes are fork tender.
3. Drain potatoes and place in large bowl.
4. Melt the butter, stir in parlsey, paprika and salt.
5. Mix well and finish off with a few grinds of black pepper.
6. Serve and enjoy.

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