Posted in Quick

Fresh Herb Greek Garlic Sauce

I love this on any style of Greek seasoned meat. My favorite way to serve it is with grilled lemon chicken, or Greek style wraps. It’s fast and addicting. My 3 year-old daughter whipped this up tonight since I set out premeasured ingredients. We had our own imaginary voyage to Greece.

Fresh Herb Greek Garlic Sauce

By: Bekie A

3/4 cup of Faga Greek yogurt

1/2 tsp onion powder

1/2 tsp minced garlic (about 2 cloves pushed through a garlic press)

Juice of 1 small lemon

2 Tbsp of mayo

2 Tbsp of cream or whole milk

1 Tbsp of garlic Olive oil 

4-5 mint leaves minced

1/4 tsp dill

1/4 tsp sea salt

Pinch of sugar

Pinch of cayenne pepper

Pinch of Himalayan sea salt

Black pepper

3 tbsp of feta

Optional-2 Tbsp of minced olives

Mix all ingredients together thoroughly. Refrigerate immediately and allow to sit 5 minutes before serving. To serve as a dressing, add an extra tablespoon of Olive oil and milk. 

 

Posted in Breakfast, Yeast and Quick Breads

Lemon Olive Oil Scones with a Lemon Balsamic Glaze

I love the clean, subtle, tang of lemon in these scones. The square shape and sticky glaze make a beautiful presentation, and a unique addition to any brunch.

Lemon Olive Oil Scones with a Lemon Balsamic Glaze

By: Bekie A

1/3  cup lemon olive oil

1 egg 

4 tbsp butter

2/3 cups of half n half (or whole milk with 2 tbsp of butter)

2 tbsp water

3 cups self rising flour

1/3 cup sugar

1/2 tbsp salt

-Sift together dry ingredients. Soften butter and work into dry ingredients with a fork. Make a well in the dry ingredients. Mix together wet ingredients separately. Pour into dry. Mix together gently into a large disc. Don’t over mix. Using a square biscuit cutter (or any shape), cut into 8-12 scones. Brush with milk and place on a cooking stone or double-pan cookie sheet. 

Serves 8-12

Bake on 400  for 12-14 min

Icing glaze:

Lemon Balsamic Glaze

1 tsp Vanilla extract

3-4 Tbsp of Milk or water

1-2 Tbsp of Lemon Balsamic 

1 1/2 cups of Powdered sugar

–Mix together all ingredients with a whisk until there are no more lumps. While scones are hot, spoon or brush onto scones. Allow to set for 5 min before eating. 

 

Posted in Dessert, Quick

Blackberry Chocolate Balsamic Truffles

I am a certified chocolate snob. When it comes to eating dessert, I want it to be worth it. These are better than anything you can buy at the store. Plus, they make enough to share with friends, or give as a fancy gift. Did I mention that they are super easy? I will stop gabbing because the picture says it all.

Blackberry Chocolate Balsamic Truffles

By: Bekie A

2  cups of dark chocolate chips

1/2 cup of whipping cream

1 Tbsp of salted butter

1-2 Tbsp of blackberry balsamic or your favorite flavor

Pinch of sea salt

Cocoa powder for dusting

Pour chocolate chips, cream, and butter into a bowl. Microwave in 30 seconds intervals until chocolate begins to melt and cream is heated (no more than 1 1/2 min). Stir until combined. Add in 1 Tbsp of balsamic and sea salt. If you want it stronger, add in another tablespoon. I prefer a strong balsamic flavor, so I add 3.  Place in the fridge and allow mixture to completely cool (about 2 hours).

Then using a truffle scoop or a Tablespoon, scoop chocolate and roll into a ball. Drop into cocoa powder and set on wax paper or a cold pan. Once complete, chill until serving.

Posted in Breakfast, Quick

Bull’s Eye

Every morning I get asked, “What’s for breakfast?” I don’t even eat breakfast.  A cup of coffee and I am off.  Not so with kiddos.  An hour or so after cereal, fruit, granola bar, milk, juice, they are already hungry again!
  
Luckily, I recently recalled an old fan favorite that’s packed with protein and sticks to ribs!  This, even after years of protest against the easiest and cheapest breakfast food is “The egg”.

But try as they might, not a one of them can resist The Bull’s Eye!

Bull’s Eye

By: Kim B

An egg centered in a slice of bread and fried together in olive oil and butter to a crisp delicious pick up and eat with your hands breakfast.

1 egg
1 slice of sandwich bread
1 Tablespoon Extra virgin olive oil
1 teaspoon butter.
Salt and pepper to taste
Herbes de Provence

Cut out a square in the center of the bread and set aside.
Have ready a raw egg.
Warm a skillet over med heat.
When warm, add olive oil and butter and swirl to combine.
Place bread in the skillet then carefully crack egg into center of the bread careful not break the yolk.

Season with salt and pepper.

Leave to cook 2-3 minutes.

If the pan looks dry, drizzle a little more oil and another pat of butter, then carefully flip the bread and egg.

Cook to desired degree of doneness.

My guys like  a set yolk which takes about 5 to 7 minutes.  Flip back and forth a few times poking at the yolk to allow the raw yolk to come into contact with the pan to ensure doneness.

If you prefer over easy it is about 2 minutes per side, but be sure to allow the bread to become nicely toasted. Oh yeah, that little square of bread that was removed for the egg gets the same fried in oil and butter treatment. Just place along side of the bull’s eye and cook until toasted.

Remove from pan. Season with herbs.

You can also sprinkle with cheese for an even more delightful, filling breakfast.

My guys will eat 2 of these easily and frown when I ask for a bite. Lunch can now be at least 3 hours later 🙂

Posted in Dessert, Quick

Chocolate Honey Syrup

This is an easy syrup to use in coffee, over ice cream, pancakes, or anything your heart desires. It also makes a cute gift!

By: Bekie A

Chocolate Honey Syrup

6 oz honey

1 tbsp Kerry gold salted butter

1 tbsp coconut oil

Pinch of sea salt

1 tsp vanilla

1 tbsp cocoa powder

–Mix everything, but the vanilla and cocoa powder in a large glass jar.  Microwave for 45 seconds. Stir. Microwave for 30 more seconds. Stir in vanilla and cocoa powder until combined.  Allow to sit until it reaches room temperature to thicken.

Posted in Dessert

Lemon-Cherry Cheesecake

Go ahead and drool now.  This cheesecake tempts the eyes, persuades the heart, and pleases the taste buds. This will soon become a family favorite.

By: Sara A.

Lemon-Cherry Cheesecake

Crust:

1/3 cup butter melted

¼ cup sugar

1 ¼ cup graham cracker crumbs

Filling:

4 8oz pkg cream cheese (room temperature)

1 cup sugar

1 tsp vanilla

4 eggs

1 lemon (you will need the juice and peel)

1 tsp grated lemon peel

Topping:

1 can of cherry pie filling or check out the cherry filling recipe for our Cherry Cobbler previously posted on our blog.

Directions:

Preheat Oven to 375.  Melt butter for crust.  Add sugar and graham cracker crumbs into bowl with melted butter.  Mix all together and put in to 8 or 9 inch spring form pan. Use a fork and compact crust around the bottom.  Put in the oven for 6 to 8 minutes.  In a mixer add cream cheese, sugar, and vanilla. Mix on medium speed.  Add eggs, the juice of one lemon, and peel. Mix until blended.  Don’t over mix the eggs. Once crust is finished lower oven to 350.  Pour mixture into pan.  Bake for 40 minutes (until center is almost set). Cool and refrigerate for 3 hours.  

***We like to pour cherry topping on it. Another option is to make the cherry filling from the cherry cobbler recipe on our blog. You can also choose your own topping or choose to eat it just the way it is!

Posted in Soup

Creamy Asparagus Soup

This soup is great for utilizing the leftover asparagus stems. It’s creamy, rich, and green…and green things make me feel healthy.

By: Bekie A.

Creamy Asparagus Soup

4 cups of chicken broth 

4 cups of water

6-8 small golden potatoes quartered

3 cups of asparagus stems

2 garlic cloves

1 cup of shredded Parmesan

 2 tsp of Thyme

Dash or 2 of Hot paprika

1 tsp of Parsley

3 tsp of Onion powder 

1/3 cup whipping cream

Salt & pepper to taste

—First, add broth, water, potatoes, salt, pepper, asparagus, and garlic to a large pot. Boil until stems and potatoes are soft about 8-10 minutes. Then add remaining ingredients. Purée using an immersion blender, or blender. Important: Pour through a strainer or a food mill to get rid of tough asparagus pieces before serving.