Category Archives: Recipes

Quick and easy recipes.

Meatloaf Minis With Cauliflower Florets

You Need Posted on by

Step 1

Preheat oven to 425°F. Combine ground beef, egg, cheese, bread crumbs, onion, garlic, 1/3 cup of the ketchup, and 1/2 teaspoon of the salt in a bowl; stir gently to combine. Shape into 4 loaves (each 4 inches long, 1 1/2 inches wide, and 2 inches tall). Place loaves on a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion of loaves registers 125°F, 8 to 10 minutes.

Step 2

Toss together cauliflower, oil, paprika, and remaining 1/4 teaspoon salt in a bowl. Remove baking sheet from oven; arrange cauliflower on unused parts of baking sheet. Bake at 425°F, until loaves reach 160°F and cauliflower is tender and browned, 15 to 20 minutes.

Pork Tenderloin With Roasted Mushrooms

You Need Posted on by

How to Make It

Step 1

Preheat oven to 450°F with oven rack positioned 8 inches from heat source. Toss together mushrooms, thyme, 2 tablespoons of the oil, and 1/4 teaspoon each of the salt and pepper on a rimmed baking sheet. Sprinkle pork evenly with paprika and 1/2 teaspoon each of the salt and pepper. Place pork in center of baking sheet; spread mushroom mixture evenly around pork. Roast in preheated oven until a thermometer inserted in thickest portion of pork registers 130°F, 7 to 8 minutes.

Step 2

Remove from oven; add Broccolini and shallots, and drizzle with remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Return to oven; roast at 450°F until pork reaches 145°F and Broccolini is almost tender, about 10 minutes.

Step 3

Remove from oven; transfer pork to a cutting board, and let rest 5 minutes. Meanwhile, return baking sheet with Broccolini to oven, and increase oven temperature to broil. Broil until Broccolini is lightly charred and tender, about 5 minutes. Slice pork. Sprinkle pork and vegetables evenly with tarragon, and serve.

Warm Autumn Chicken and Rice Bowls

You Need Posted on by

How to Make It

Step 1

Preheat oven to 425°F. Combine rice, water, and a generous pinch of salt in a medium saucepan. Bring to a boil. Lower heat to maintain a steady simmer, cover, and cook until grains are tender and some have burst open, 45 to 50 minutes.

Step 2

Slice squash in half lengthwise, and scoop out seeds. Slice crosswise into 1/2-inch thick crescents. Toss squash and brussels sprouts with the oil, and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast until tender, 20 to 25 minutes, stirring sprouts and flipping squash halfway through.

Step 3

Meanwhile, add chicken and ginger to a large saucepan in a single layer, and cover with cool water by 2 inches. Bring to a boil, then reduce the heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a cutting board, and shred meat with two forks.

Step 4

For sauce, place all ingredients in bowl of a food processor or blender, and process continuously until well combined. Thin with water, if desired.

Step 5

To serve, divide rice among 4 bowls. Top with shredded chicken, squash, brussels sprouts, and arugula. Drizzle with sauce, and garnish with pumpkin and pomegranate seeds, if desired.

Mini Coconut-Chai Cheesecakes

You Need Posted on by

Whether it’s your classic New York style, key-lime flavored, or chocolate marbled, I’ll gladly eat an entire wheel of cheesecake. Don’t put it past me. But, as we know, this famously rich dessert is heavy on the fat and calories, so it’s not wise for our health to overdo it (*sigh*). That’s why these miniature treats are perfect when you want to indulge, given that they’re muffin-sized.

What’s even better is that this cheesecake recipe is infused with an unexpected flavor: chai. Besides coffee (duh!), chai is another favorite year round bevvy, as we enjoy an iced chai latte in summertime or a piping hot chai tea in the colder months. Ground ginger, cinnamon, and nutmeg are beaten into the mixture and help to give it that comforting taste, which balances sweeter ingredients like the Neufchatel cheese and vanilla.

A single slice of The Cheesecake Factory’s Original Cheesecake contains 707 calories (yikes!), 29 grams of saturated fat, and 62 grams of carbohydrates, but these bite-size cheesecakes only contain 182 calories per serving, 5 grams of saturated fat, and 17 grams of carbohydrates. Perfect as a light finish to any dinner party or when you’re just craving something sweet, these mini coconut chai cheesecakes are the dessert you need in your life.

Recipe Is:

How to Make It

Step 1

Preheat oven to 350°F. Line a standard muffin tin with 12 paper muffin liners.

Step 2

Place almonds in a food processor; pulse until coarsely ground, about 10 times. Add flaked coconut; pulse until finely ground but still chunky, about 5 times. Transfer to a bowl; stir in oil, salt, and 2 tablespoons of the coconut sugar. Spoon 1 tablespoon mixture into each muffin liner, pressing with fingers to flatten. Bake until lightly browned and set, about 10 minutes. Remove from oven; cool 15 minutes.

Step 3

Beat Neufchâtel cheese with an electric mixer on medium speed until smooth, about 30 seconds. Add egg, yogurt, vanilla, ginger, cinnamon, nutmeg, and remaining 4 tablespoons coconut sugar; beat until smooth, about 30 seconds. Pour batter evenly over cooled mixture in muffin liners (about 3 tablespoons batter each). Bake at 350°F until centers are set but still have a slight jiggle, 12 to 13 minutes. Remove from oven; cool completely, about 30 minutes. Chill, covered, at least 1 hour or up to 4 hours.

Step 4

Stir together pomegranate juice and honey in a small saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until reduced to 1/3 cup, 8 to 10 minutes. Cover and chill until ready to serve.

Step 5

To serve, remove chilled cheesecakes from muffin liners. Drizzle with chilled pomegranate syrup, and sprinkle with pomegranate seeds.

You May Like

Hazelnut Waffles with Blackberries

You Need Posted on by

Step 1

Preheat a waffle iron. Whisk together hazelnut meal, oat flour, baking soda, salt, and cardamom in a medium bowl until blended. Make a well in center. Add milk, yolks, coconut oil, vanilla, and 2 tablespoons of the syrup to well, and whisk until completely blended.

Step 3

Beat egg whites in a separate bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold whites into hazelnut mixture. Spray iron liberally with cooking spray. Pour batter into each waffle iron cavity (use 1/3 cup for a Belgian iron; 1/4 cup for standard); cook until browned and lightly crisp on edges, about 4 minutes. Transfer to a serving plate. Repeat with rest of batter.

Mediterranean Frittata

You Need Posted on by

How to Make It

Step 1

Preheat oven to 400°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add potatoes; cover and cook, stirring occasionally, until lightly browned, about 7 minutes.

Step 2

Whisk together eggs, milk, salt, and 1 teaspoon of the mustard in a medium bowl. Set aside.

Step 3

Add broccoli and garlic to potatoes in skillet; cover and cook, stirring occasionally, until broccoli is bright green and tender, about 3 more minutes. Stir in pepper strips, olives, and dill. Pour egg mixture into skillet, and increase heat to medium-high; cook, without stirring, until egg mixture begins to set around edges, 1 to 2 minutes. Sprinkle with feta, and bake in preheated oven until set, 8 to 10 minutes.

Step 4

Meanwhile, combine vinegar, shallot, crushed red pepper, and remaining 1 teaspoon mustard in a small bowl. Whisk in remaining 1 tablespoon oil until dressing is thoroughly combined. Drizzle frittata with dressing, and garnish with chopped fresh dill. Serve immediately.

Sweet Potato Bowl with Blueberries

You Need Posted on by

Step 1

Prick sweet potatoes all over with a fork, and microwave on high until tender, about 8 minutes, turning potatoes over every 2 minutes. Let stand until cool enough to handle, about 10 minutes. Peel and discard skins.

Step 2

Place sweet potatoes, almond butter, almond milk, ginger, and salt in a food processor.Process until smooth, about 20 seconds. Spoon sweet potato mixture evenly into 4 bowls, and top with blueberries, toasted coconut, and, if desired, coconut cream. Serve warm, at room temperature, or chilled.

Vietnamese Zucchini Noodles

You Need Posted on by

How to Make It

Step 1

Whisk together garlic, sugar, fish sauce, vinegar, chile sauce, water, and lime juice in a small bowl.

Step 2

Combine shrimp with 2 to 3 tablespoons of dressing in a separate bowl, toss to coat, and marinate for about 10-minutes.

Step 3

Heat oil in a large skillet over high. Add shrimp, stirring occasionally, until pink, 2 to 3 minutes. Discard the marinade.

Step 4

To serve, divide zucchini noodles among 4 bowls. Top with shrimp, carrots, cucumber, mint, basil, peanuts, and a lime wedge, and drizzle with remaining dressing.

Morroccan-Spiced Chickpea Bowls

You Need Posted on by

How to Make It

Step 1

Heat 2 tablespoons of the oil in a skillet over medium until shimmering. Add onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Stir in garlic, harissa, tomato paste, cumin, paprika, cinnamon, salt, and pepper, and cook for 2 minutes. Stir in chickpeas and tomatoes. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.

Step 2

Meanwhile, combine bulgur, water, and a generous pinch of salt in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and simmer until tender, 10 to 15 minutes.

Step 3

Heat remaining 1 tablespoon oil in a skillet over medium until shimmering. Add kale and season with salt. Cook, stirring occasionally, until soft and wilted, about 5 minutes.

Step 4

For sauce, whisk together all ingredients in a medium mixing bowl until well combined.

Step 5

To serve, divide bulgur among 4 bowls. Top with chickpea mixture, kale, avocado, and an egg, and drizzle with sauce.

Moroccan Chicken with Sweet Potatoes

You Need Posted on by

Step 1

Preheat oven to 450°F with oven rack positioned 8 inches from heat source. Place chicken and sweet potatoes on a rimmed baking sheet. Drizzle with oil; toss to coat, and spread evenly on pan with chicken facing skin side up. Sprinkle evenly with pepper, cumin, and 1/2 teaspoon of the salt. Sprinkle olives over baking sheet; add lemon wedges.

Step 2

Roast in preheated oven until a thermometer inserted in thickest portion of chicken registers 165°F and potatoes are almost tender, about 30 minutes. Increase oven temperature to broil (do not remove baking sheet); broil until chicken is browned, 5 to 7 minutes. Remove from oven; sprinkle with tomato, raisins, mint, and remaining 1/4 teaspoon salt. Squeeze juice from lemon wedges over top, and serve.