This Mediterranean Salad is one of the most easy and beautiful I’ve made. The colors and flavors are spectacular. It is made with fresh tomatoes, cucumbers, olives, red onion, feta and herbs.
This is a Greek inspired salad but I made it for a tropical themed party we had recently and know I made an excellent choice. The tomatoes combined with olive oil and vinegar added zest. While the cucumbers added crunch and the feta the perfect, tangy–saltiness for all the flavors from the Greek Isles.
Mediterranean Salad
Ingredients:
1 pint cherry or grape tomatoes, halved
2-3 large cucumbers, peeled and diced
1/2 red onion, diced
1 9.5 ounce jar Kalamata olives, pitted and sliced, such as Mezzetta Olives
1 6 ounce can green olives, pitted and sliced, such as Early California
12 ounce feta cheese cubed, such as Belfiore Mediterranean Style Feta in Brine
1/2 cup olive oil
1/3 cup red or white wine vinegar
3 TBSP fresh oregano, chopped
3 TBPS fresh Italian Parsley
1 small lemon, juiced and zested
Salt and Ground Pepper to taste
Directions:
Add all the diced and sliced veggies and olives to a large bowl.
Whisk the olive oil, vinegar, juice from the lemon, lemon zest, fresh oregano, parsley, salt and pepper to in another bowl until thoroughly combined.
Add the liquid to the veggies and olives and mix well.
Top the salad with the feta cubes and serve.
Note: This can be made up to up to 4 hours ahead and refrigerated until ready to serve!
Whoopie Pies are a New England classic. Their origin is a controversy though as both Labadie’s Bakery in Lewiston, Maine and Berwick Cake Company in Roxbury, Massachusetts both started making them in the early 1920s claiming them as their own.
Whoopie Pies are two pieces of cake filled with marshmallow fluff frosting in the middle. The good news is that the cakes and filling can both be made ahead a stored at room temperature in airtight containers until you’re ready to assemble them. Assembled Whoopie Pies can be stored at room temperature 1 day.
I learned to make these while I lived in New England. The first I made was a Pumpkin Whoopie Pie at Halloween. Since, then I’ve graduated to my favorite flavor — Chocolate — which I’m sharing!
Chocolate Whoopie Pie
CakeIngredients:
1 stick unsalted butter at room temperature
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp vanilla extract
1 large egg, room temperature
1/2 cup Dutch-processed cocoa powder such as Hershey’s
2 cups all-purpose flour
1 cup milk, room temperature
Filling Ingredients:
1 cup vegetable shortening such as Crisco
1 cup confectioners sugar
1 1/3 cups (1 jar) Marshmallow Fluff
1/4 tsp kosher salt dissolved in 1 TBSP water
1 1/2 tsp vanilla extract
Directions:
Preheat oven to 350 degrees positioning the rack in the middle of your oven. Line two large, rimmed cookie sheets with parchment paper.
In a bowl with a standing mixer with a paddle attachment, or a large bowl using a hand-mixer, beat together the butter, brown sugar, baking powder, baking soda, salt and vanilla on medium-high until smooth. Scrap down the sides of the bowl continually. Add the egg and beat until smooth.
Add the cocoa powder on low speed until combined.
Gradually, add the flour to the batter, alternating with the milk beating on low until you’ve used both. Scape down the sides and combined until smooth.
Drop the dough onto the prepared baking sheets using a 2″ pastry scoop. Leave a few inches between each since they will expand while baking. I add about 9 to 10 per sheet.
Bake 11 to 12 minutes until they are set and firm to touch. Remove from the oven and let cool on the pans. Then, add them to a baking rack to continue cooling completely before adding the filling.
While they are cakes are cooling, beat the shortening, confectioner’s sugar and Marshmallow fluff in a standing mixer or with a hand-mixer. Start on low and then increase to medium.
Add the salted water to the mixture and then the vanilla. Mix until completely smooth.
Spread the flat side of half the cakes with the filling mixture. I use a piping bag with a star tip to add the filling.
Top each frosted cake with the remaining cakes, flat side toward the filling. Wrap each individually until you’re ready to serve.
Food is obviously important for nutritional reasons. We clearly need it to survive but it is also meaningful for social reasons.
Many of us have fond food memories that remind us of a person, place or thing. Food is nostalgic and part of most celebrations with family and friends. It is also tied to cultures and regions. Certain spices, produce or cooking techniques are associated with different countries and parts of the world.
What is your favorite food memory? For me, it is making Carrot Cake from scratch with my grandmother when I was about 5 years old. It is tamales on Christmas Eve. Or, it is Gumbo, Crawfish or Beignets for Mardi Gras and Corned Beef and Cabbage on St. Patrick’s Day.
Cooking my spouse, children, friends and family’s favorite foods and desserts for their birthday, holiday or just because is one of my greatest expressions of love.
Veganism is a type of Vegetarian diet that excludes meat, eggs, dairy products and other animal derived ingredients. Two of my family members are Vegan. One is actually allergic to dairy products and one through choice.
This has given me the opportunity to find recipe alternatives to suite their diets. Recently, I found that 1/4 cup of Club Soda can be a substitute for 1 egg in a recipe. Or, 1/4 cup fruit puree (such as applesauce, mashed banana or even avocado) per egg can be used.
I must admit I too was skeptical when I first found these dairy-free ingredient suggestions for a Vegan wedding cake and cupcakes. To my surprise, I could not tell and either could anyone else. The cake and cupcakes were moist and delicious. I even used them in my Easter Peep cupcakes (pictured above) since I wanted to make sure everyone in the family could have their cupcake and eat it too!
Vanilla Bean Cupcakes (Vegan)
Ingredients:
2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup canola or vegetable oil
1 cup granulated sugar
1/2 cup club soda (this is replacing 2 egg whites)
1/2 cup non-dairy milk such Silk Soymilk as Open Nature Vanilla Almond Milk
2 tsp pure vanilla extract
Seeds scraped from 1/2 vanilla bean or 1 tsp vanilla paste
Directions:
Preheat oven to 350 degrees F. Line a muffin tin with 12 cupcake liners. Set aside.
In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
In another large bowl, add the oil and sugar. Whisk together until combined (it’ll be a grainy texture). Add in the club soda and mix well. Next, add the almond milk and vanilla and combine thoroughly. Scrape the seeds from the vanilla bean into the batter and mix.
Slowly add the dry ingredients into the wet batter until there a no lumps and it is smooth.
Divide the batter among the 12 cupcake liners, filling each about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool before frosting.
Dairy-Free Vanilla Frosting
Ingredients:
1/3 cup vegetable shortening such as Crisco
1/8 tsp salt
2 cups powdered sugar
2 to 3 TBSP soy or almond milk
1/4 tsp vanilla extract (you can even add some of the vanilla bean seeds)
Directions:
In a medium mixing bowl, cream together the shortening and salt with an electric mixer.
Add the powdered sugar, vanilla extract and almond milk. Whip on high until frosting is smooth and creamy.
If the frosting is too stiff, gradually add more milk sparingly 1 tsp at a time.
Once the frosting is the desired consistency, put it in a piping bag with decorative tip to frost the dairy-free cupcakes. Pipe onto the cupcakes in a circular motion. Decorate as you wish using sprinkles or spray coloring before the frosting hardens.
Note: You can also add food coloring into the frosting as desired.
Easter Sunday is right around the corner and if you’re looking for a quick, easy and delicious appetizer this Mini Spinach, Pancetta and Cheese Frittata recipe is it! You can make these ahead and serve them room-temperature or cook them right before your guests arrive. Either way, you will not go wrong.
I used my @PerfectResults Premium Non-Stick Bakeware 48 cavity mini-muffin pan and served these at a baby shower. Then, I garnished the platter with edible flowers and a sprig of rosemary to give a pop of color.
Mini Spinach, Pancetta and Cheese Frittatas
Ingredients:
1 5 to 6 ounces pancetta, such as Primo Taglio, Columbus or Boars Head
1/2 large onion, diced
1 TBSP olive oil
12 medium to large size eggs, room temperature
1 1/2 cups sharp cheddar cheese, shredded such as Kraft or Lucerne
2 to 3 cups spinach, fresh or frozen
Leaves from 2 to 3 sprigs of fresh thyme
1/2 tsp ground pepper
1/2 tsp crushed red pepper flakes
1/3 cup parmesan cheese, grated or shredded
Directions:
Preheat oven to 350 degrees F. Use cooking spray to grease your mini muffin pan. Set aside.
In a large bowl, use a whisk or mixer to beat eggs until light and frothy about 6 minutes. Add the cheese and stir to combine thoroughly. Set aside.
In a medium size sauté pan heat the olive oil over medium heat until hot. Add the pancetta and onions. Cook until the onions are translucent and the pancetta is lightly browned about 7 to 8 minutes. Add the spinach (if you use frozen spinach, make sure it is completely thawed and all the water is pressed out. I put the thawed spinach in a colander and squeeze it out using my hands until all of the moisture is gone. Then, add the spinach to the sauté pan and combine thoroughly. If you use fresh spinach, you’ll need to double the quantity since it will shrink down. Cook the fresh spinach in the sauté pan for 3 minutes until it wilts down). Remove the mixture from the heat and let cook for 5 minutes.
Add the cooled spinach mixture to the eggs. Then, add the fresh thyme, ground pepper and red pepper flakes stir until completely combined.
Use a spoon to ladle the mixture into the sprayed muffin tin about 3/4 full. Do not overfill. Top each with the parmesan cheese. I had enough batter for about 40 mini frittatas.
Cook for 15 to 18 minutes until the edges of the muffins are lightly browned.
Remove from the oven and let cool about 5 minutes. Use a sharp knife to glide around the outside of the muffins until you can gently remove them.
Serve immediately or place them on a serving platter and cover if you’re making them ahead. You can also put them in an air-tight container in the refrigerator if you are making them ahead. Serve within 6 to 8 hours.
Anything that begins with “Fudge” Brownie Ice Cream Cake has to be devil-iciously scrumptious! This dessert calls out to all chocoholics and ice cream lovers. It is the perfect combination of brownie, two layers of ice cream, whipped cream and fudge.
It was a hit with our kids the other night and personally I had to take a cheat day from low-carbs to try it out. This recipe is quite versatile too.
You can use any ice cream flavor you want. I used a Chocolate Ice Cream with Fudge Cups and Swirls for one layer and Peanut Butter Chocolate Candy Crunch for the second. I also made homemade whipped cream and used Ghirardelli Fudge Sauce.
If you don’t feel like baking, you can buy a store bought brownie and Cool Whip as substitutes. You can even get crazy and do three layers of ice cream. The creativity is in your hands. You need will-power of steel to not have a piece though!
Fudge Brownie Ice Cream Cake
Ingredients:
Brownie Layer:
1 cup butter, softened
2 cups sugar
4 eggs
4 tsp vanilla
1 tsp salt
1/2 cup cocoa, such as Hershey’s, Ghirardelli or Guittard
2 cups all-purpose flour
1 cup chopped nuts (walnuts, pecans or any of your choice), optional
Ice Cream Layer:
2 — 1 pint ice cream flavors of your choice such as Ben & Jerry’s, Haagen Dazs, Halo Top or any other choice
1/2 cup hot fudge sauce (heated) to drizzle over the top such as Ghirardelli, Smuckers or Hershey’s
Whipped Cream Layer:
2 cups heavy whipped cream
3/4 cups powdered sugar
1 TBSP vanilla
Cocoa powder to dust the top of the cake (such as Ghirardelli, Hershey’s or Guittard)
Directions:
Preheat the oven to 350 degrees F. Use a Spring Form Pan such as Nordic or Wilton with removable sides or line a 9″ round cake pan with parchment paper leaving enough to hangover the edges of the pan. This will make it easier to remove if you’re not using a Spring Form Pan.
Take out one of the pints of ice cream from the freezer and let it sit until softened. (I sometimes put it in the microwave for about 20 to 30 seconds to assist the process.)
Then, make the brownies. Using a large bowl (I use my Kitchen Aid Mixer) combine the butter, sugar, eggs, vanilla and salt. Add in the cocoa, flour and nuts. Mix well until combined. Pour into the prepared 9×13 pan and bake for 20 to 25 minutes. Check on the brownies after 18 minutes to determine the remaining time. You want the edges to set and a skewer or toothpick inserted in the middle to come out clean. Once baked, remove from the oven and let sit until slightly cool.
Using the softened ice cream spoon it over the brownie in the pan. Smooth the ice cream thoroughly removing any air pockets. Cover this with plastic wrap and freeze about 30 minutes to 1 hour.
While the brownie and first layer of ice cream is freezing, remove the other pint of ice cream and let it sit until softened.
Remove the brownie from the freezer, top it with the next layer of softened ice cream. Smooth the ice cream thoroughly removing the air pockets. Cover this with plastic wrap and freeze another 30 minutes to 1 hour.
While the brownie and ice cream are in the freezer, make your whipped cream in a bowl with a standing mixer or an electric mixer. Add the heavy cream and whip until soft peaks begin to form (this can take several minutes). Add in the powdered sugar and vanilla and continue whipping to the right consistency.
Remove the cake from the freezer and spread the whipped cream all over the ice cream layer.
Sprinkle the cake with a dusting of the cocoa powder. Then, use the hot fudge that you’ve heated to decorate the top in long ribbons from side to side. It’s easier to stream over the dessert if it is warmed.
You can cut it immediately after decorating or return it to the freezer. If it’s the latter, you can remove the cake from the freezer and let it sit about 10 to 15 minutes. Then, cut with a long serrated knife that you wipe clean after each piece. You can also dip the knife in a glass of hot water between cuts to help make it easier. Be careful as it’s not easy cutting a half frozen cake. Make sure the surface the cake is on is stable while you cut. I often put the cake on a kitchen towel to keep it from moving.
This recipe includes sweet pineapple and a tangy sauce that enhances seared, moist chicken. I used a fresh pineapple that was very ripe. If you can’t find a fresh one or don’t want to master cutting one up, canned pineapple will work just fine. This is a great, family approved dinner that is served over rice.
Dinner does not need to be boring or ho-hum. Creativity is the key to this easy, family dinner!
Hawaiian Chicken with Pineapple and Brown Sugar
Ingredients:
3 pounds chicken tenders, cut into 1/2″ pieces
Salt and ground pepper
3 TBSP canola or vegetable oil
1/4 cup butter
1/3 cup ketchup
1/4 brown sugar
2 tsp cornstarch
1/4 cup vinegar
3 TBSP soy sauce
1/3 cup pineapple juice
1 1/3 cup fresh pineapple, cut into chunks or 9 ounce can crushed pineapple such as Dole or Signature
Sesame seeds and chopped green onions (enough to garnish each serving)
Rice, steamed and ready to serve
Directions:
Preheat oven to 325 degrees F.
Cut chicken into 1/2″ pieces. Season with salt and ground pepper. Set aside.
Melt butter in a large saucepan over medium heat. Stir in ketchup and brown sugar. Mix thoroughly until the brown sugar is dissolved. Then, lower heat.
In a small bowl, whisk cornstarch and vinegar until thoroughly mixed and smooth. Add it to the saucepan whisking consistently. Then, add in 1/2 tsp salt, soy sauce, pineapple juice and chunks of pineapple. Cook until thickened and bubbly, about 3 – 4 minutes.
In Dutch oven or large sauté pan, heat oil on medium high. Add the chicken and sear until lightly browned about 3-4 minutes.
Pour the pineapple mixture over the chicken and mix until it is incorporated thoroughly.
Put the Dutch oven or large sauté pan in the oven or you can add the chicken and pineapple to a buttered casserole dish if you prefer. Cook for 35 to 40 minutes until the sauce is bubbly.
Remove from oven and serve over white rice (or any rice of your choice). Garnish with sesame seeds and green onions.
To complete the meal, I included pot stickers, sautéed sugar peas with garlic and the remaining slices of pineapple.
“Out of the Darkness Comes the Light,” is the Guinness beer slogan and is a poetic synonym for these cupcakes too! I originally made these a few years ago for a St. Patrick’s Day work party. They were a hit because they were a chocolatey, moist cupcake with a wonderful buttercream frosting. The taste of the beer is not prevalent but there is definitely a stout flavor and the carbonation creates a light and fluffy cupcake. I use a basic buttercream frosting and green food coloring but I’ve seen other recipes that use Bailey’s Irish Cream in the frosting or a Salted Caramel Buttercream. It’s your choice on the frosting but I guarantee these will be a great addition to your St. Patrick’s Day celebration!
Chocolate Guinness Cupcakes!
Ingredients:
For Cupcakes:
3/4 cups all-purpose flour
1/3 cup Dutch processed cocoa powder
1/4 tsp salt
2/3 cup Guinness Extra Stout beer (or any stout beer of your choice)
1 tsp vanilla extract
1 tsp instant espresso powder
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs, room temperature
1/2 cup sour cream
For Frosting:
4 cups powdered sugar
1 cup (1 pound) salted butter, softened
2-3 tsp vanilla
1-2 TBSP heaving cream
green food coloring
green sprinkles or other
Directions:
Preheat the oven to 350 degrees F. Line a cupcake tin with 12 liners.
In a large bowl, whisk together the flour, cocoa powder, salt and baking soda. Set aside.
In another small bowl, mix together the stout beer, vanilla and espresso powder.
In another bowl using a hand or standing mixer, cream together the butter and sugar until light and fluffy. This will take about 4 minutes.
Mix in the eggs one at a time and then add the sour cream.
Mix in half the dry ingredients and then half the stout. Repeat this order finishing with the stout making sure the batter is combined.
Distribute the batter into the 12 cupcake liners. Bake for 15-17 minutes (depending on your oven). The cupcakes are done when the top springs back once touched and/or a skewer comes out clean when tested.
Place the cupcakes on a cooling rack until then are room temperature. Do not frost warm cupcakes.
While the cupcakes are cooling making the frosting of your choice. For my Buttercream Frosting add the softened butter and vanilla in a mixing bowl until completely combined. Add the powdered sugar and beat on low until incorporated at medium-high speed. Scrape down the side of the bowl often. Add milk until the frosting is a firm consistency. Then add the food coloring. Place the frosting into a piping bag to frost the cupcakes or use a knife and smooth over the cupcakes. Decorate with colorful sprinkles as you wish.
Here’s a fun fact: Corned Beef and Cabbage is an Irish-American meal served on St. Patrick’s Day but not in Ireland. It appears that it is an American tradition and one of the most served meals on March 17 in the U.S.!
Corned Beef is beef brisket that has been cured in ‘corn’ salt. This explains the reason we’re all very thirsty after eating it and need a pint to go along with it!
I have searched for the perfect Corned Beef and Cabbage recipe for 25 years. I have tried every technique from boiling, brining, dry-rubbing, slow-cooking and oven roasting. This recipe is one of my favorites and it is super easy making me realize that all the other methods are just too much work.
My secret is to braise the corned beef in the oven — baking it one hour for every pound. I use Guinness beer and beef broth as the liquids it cooks in while covered. A Dutch oven is perfect or a large roasting pan covered tightly with foil. Once you remove the corned beef from the oven, let it rest for 10 minutes before cutting into sliceable pieces. Another trick is to roast the cabbage on its own sheet pan to keep it from wilting. I’m not a fan of squishy cabbage, which often happens when it is cooked in the liquid.
This recipe is family approved. I also know my maternal grandma and spouse’s mom are smiling with Irish eyes as we feast on this tender and moist Corned Beef with Roasted Cabbage, Potatoes and Carrots dinner!
Corned Beef with Roasted Cabbage, Potatoes & Carrots (serves 4-6)
Ingredients:
ForCornedBeef:
3-5 pounds corned beef (usually sold in a package with seasoning included if not use the dried seasonings below)
1/4 cups Dijon mustard
Dried seasonings such as fennel, coriander, peppercorns, mustard seeds, allspice and ground pepper (mixed together in a small bowl to use as the beef dry-rub)
3 TBSP canola or vegetable oil
3-4 bay leaves
3 garlic cloves, sliced
1 bottle of Guinness beer
1 32 ounces of beef broth
For Vegetables:
1 large onion, sliced
3-4 stalks of carrots, sliced
6 large potatoes (I like and use red potatoes), quartered
3 garlic cloves, sliced
1 32 ounces of vegetable broth
1 large head of cabbage, sliced
1/4 cup olive oil to drizzle over the cabbage
Salt and ground pepper
Directions:
Preheat oven to 350 degrees F.
Remove corned beef from the package. Rinse off the meat thoroughly in cold water and completely pat dry.
Place the beef on a large cutting board or surface and cover with the dry-rub seasoning prepared or provided in the corned beef package. Then, smear the Dijon mustard over the beef. (Many recipes called for the Dijon to be spread over the beef first but I reversed the order because I wanted the dry-rub to stick to the beef in all the cracks and crevasses).
Add the 3 TBSP oil to a large frying pan or Dutch oven and heat on medium-high until very hot. Add the beef and sear on each side about 3-4 minutes until browned. Remove and set aside.
In a large roasting pan or Dutch oven add the Guinness beer and broth along with bay leaves and garlic. Nuzzle the beef into the mixture and cover the pan tightly with the lid or foil. Cook 1 hour for every pound (if it’s a 3 pound piece of beef then you’ll cook it for 3 hours).
While the beef it cooking, slice the onions and chop the potatoes and carrots. In a large pan with lid or Dutch oven, heat 3 TBSP oil on medium high. Add the onions and cook for 10 minutes until translucent and slightly browned. Add the carrot slices, potato quarters and garlic. Season with salt and pepper. Sauté the vegetables for about 5-6 minutes until combined. Then, add the vegetable broth and turn the heat to low or simmer for 1 1/2 hours or until the potatoes are fork-tender when pierced.
Slice the cabbage (you can also quarter it but I like the appearance when it’s sliced) and add to a sheet pan (i.e., cookie pan) and spread out. Drizzle the cabbage with olive oil. Season with salt and pepper and any other seasonings you wish. This will cook the last 30 minutes on a separate rack in the oven with the corned beef. Don’t forget to add it to the oven!
Once the corned beef is done, remove it from the oven and pan. Place on a cutting board and let rest for 10 minutes covered with foil. It’ll be easier to slice once it cools slightly.
Add the roasted cabbage to a bottom of a large serving platter. Then, add the vegetables (onions, carrots and potatoes) on top. Slice the corned beef and serve on a separate platter or arrange on top of the vegetables. Be creative with the presentation.
Serve with Irish Soda Bread and/or any other traditional dishes!
These mini stuffed peppers are an easy yet flavor-packed appetizer for any party! My spouse and I went to a bocce ball (outdoor, socially-distanced) get-together and I wanted to bring something we could actually eat since we are watching our carbohydrates. These colorful, fiesta peppers filled with cream cheese, seasonings and herbs were perfect.
The good news for some is that these peppers are not spicy since they are a hybrid of sweet peppers. They are small in size and range in color with a crisp skin. They are loaded with vitamin A, C and lots of fiber. They can be stuffed with many other options such as sausage, rice or cut-up and added to any dish for texture and color. You can use these in Vegan, Vegetarian or Low Carb recipes.
Cheesy Stuffed Mini Peppers (Gluten-Free/Low Carb/Keto/Vegan/Vegetarian)
Ingredients:
12-18 Sweet Mini Peppers, halved and seeded
8 ounces cream cheese, softened (you can substitute this with Vegan cream cheese)
8 ounces shredded sharp cheddar cheese such as Tillamook (you can substitute this with Vegan cheddar)
1 TBSP fresh lime juice
1 TBSP fresh cilantro or stir-in cilantro paste such as Gourmet Garden
1/2 tsp garlic pepper and 1/2 salt
Directions:
Preheat oven to 350 degrees F.
Wash and slice the mini peppers in half, lengthwise. Use a spoon to scoop out the seeds and membranes (I use a grapefruit spoon)
3. In another bowl mix together the cream cheese, cheddar cheese, lime, cilantro, garlic salt and pepper. Mix thoroughly.
Spoon or use a piping bag to fill each pepper.
Grease or spray a baking sheet or pan. Place each pepper in the dish and bake for 20 minutes until the cheese melts and turns slightly brown on top.
Serve warm.
Note: Cilantro is one of those herbs that some people do not like. If you prefer, you can substitute the cilantro with fresh Italian parsley, rosemary or any other herb you want. Trust me, it’ll still be good!
Jill's Cooking 