Tag Archives: #foodie

Spinach Pie

Happy Monday!! On the menu tonight was a spinach pie.  This is a delicious spinach filled pie with crispy phyllo dough. I made mine with slightly less phyllo dough just to keep it a little healthier and lower in carbs but I recommend adding a little more of the phyllo dough so you have a nice even crust.  This is great for brunch, lunch or dinner and great for a crowd.

Take a look at the recipe!

Spinach Pie

Ingredients:
16 oz frozen spinach, excess water squeezed out
1 1/2 cups, Ricotta
3/4 cup crumbled feta
3 eggs
1 small onion, chopped
2 garlic cloves, minced
1 T olive oil
1/2 T onion powder
1/2 T garlic powder
2 t oregano
2 t salt
1 t pepper
Oil cooking spray
6-8 phyllo dough sheets
2 T butter, melted

Directions: Preheat oven to 375°.  In a medium sauté pan on high heat add the olive oil, onion and garlic and cook till tender.  In a medium bowl add the spinach, onion and garlic and mix well.  Add in the 3 eggs, ricotta, feta cheese and spices and mix until smooth.

Spray a pie dish with oil cooking spray.  Then lay out 4-5 phyllo dough sheets in the middle of the pan, add in the spinach mixture.  Top pie with 2 extra phyllo sheets and then and fold over excess phyllo dough and press down.  Brush the top of the phyllo dough with the melted better, all over and in every nook and cranny.

Bake in the oven for 40-45 minutes.  Remove from the oven and let sit 5-7 minutes prior to cutting.  Serve immediately.

Notes: Use more salt if needed.  I feel like with the spinach you need more salt than normal.  You can use less phyllo dough if you’d like, that’s what I did.  But it’s much better when you have more.

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Shaved Brussels Sprouts Salad

Growing up I really didn’t care for brussels sprouts.  They smelled horrible and tasted just as bad, even if it had bacon mixed in.  As I got older I learned to like them prepared in certain ways.  I started experimenting with different recipes.

Earlier this year I had a brussels sprout salad at a Chicago restaurant and it was absolutely delicious.  It was something I never thought I’d enjoy, especially with raw brussels sprouts.

This is my take on a brussels sprouts salad.  Take a look and next time your in the store look for shaved brussels sprouts.  You can shave them or chop them yourself, but why put yourself through that if you can buy them shaved.  This is a great alternative to a lettuce salad. Use any toppings you like. Below are just an idea of some I’ve used.

Shaved Brussels Sprouts Salad

Ingredients:
3 cups shaved brussels sprouts

Optional Toppings:
Blue cheese
Roasted Pecans (or any nut)
Dried cranberries
Crumbled bacon
Avocado
Green onion (or any onions)
Olives (your choice)
Sliced tomatoes

Dressing:
4 T olive oil
1 T balsamic vinegar
2 t red wine vinegar
2 T fresh lemon juice
1 garlic cloves, grated
1/2 small onion, grated
1/2 T Dijon mustard

Directions: In a bowl whisk together all ingredients for the dressing and set aside.  Let sit 15 minutes so the flavors can marry.  Then mix shaved brussels sprouts, toppings and dressing and toss together.  Serve immediately.

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Baked French Fries with Romano Cheese & Parsley

Eating healthy is hard! It’s hard for anyone who loves to eat. I constantly crave all the bad things. Like pizza, tacos, wings, burgers or fries. I wish I craved fruits and vegetables. I will never be that person, unfortunately.

So, when your eating healthy you really learn new ways to make your favorites. That’s what happened with these baked french fries. I decided to make some and they came out great. It’s great alternative. I made them with a lean blue cheese burger with no bun.

Baked French Fries with Romano Cheese & Parsley

Ingredients:
2 Russet potatoes, cut into matchsticks/fries
2 T oil
2 t garlic powder
3 t salt
1 T Romano cheese
2 t parsley

Directions: Preheat oven to 375. In a bowl add the potatoes, 1 t of salt, garlic powder and olive oil. Mix well to coat all of the potatoes. Bake in oven for 50-60 minutes. flipping half way. When completed add cooked fries to a bowl and sprinkle the remaining salt, parsley and Romano cheese and serve.

Note: You can cook these longer if you’d prefer. It all depends on what texture you are looking for. I only made 2 potatoes as they should be eaten all at one time. They may not be great left over. Feel free to add a slight drizzle of oil when they come out of the oven to help the seasoning stick.

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Lemon Lime Cake

Over the weekend I wanted to make a dessert.  I’m not a baker at all.  I’m trying to get more into baking slowly.   My Mom has made so many yummy desserts, cookies and candies over the years and I’m trying to take after her a little bit.  I felt like something sweet this weekend and I decided to make this super easy cake.  I mean it’s very simple.  I figured I’d start with baby steps.  My Mom got this recipe from my Aunt and has been making it for 30+ years.  It’s very light and refreshing and great for the summer.  It’s  not usually something I’d make in September but with this heat wave it was perfect.  This is very similar to a poke cake.  If you like lemon and lime and a simple cake recipe you’ll love this.  It’s very delicious.  Check out the recipe below.

Lemon Lime Cake

Ingredients:
1 package lemon supreme cake
2 packages lime jello
2 cup boiling water
1/2 cup cold water
1 1/2 cups cold milk
1 package of instant lemon pudding
5 oz cool whip (little more then half of cool whip container)

Directions: Bake cake according to directions on the box.  In a bowl mix 2 packages of lime jello, 2 cups boiling water, 1/2 cup cold water, mix together.  Set aside at room temperature for 1 hour.  Remove cake from the oven and let cool at least 20 minutes.  Poke holes all over the cake.  Don’t forget the edges.  Pour the lime jello over the top of the cake evenly so the jello mixture gets into the holes.  To make the topping add 1 1/2 cups cold milk, 1 package of instant lemon pudding and cool whip. Mix well till incorporated.  Spread topping over the top of cake and refrigerate for 4 hours before first serving.  Its best the longer it sets.  Note: If you it eat it too soon the cake will be rather wet let it sit longer.

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