Greek Spinach and Feta Pie (Spanakopita)

Traditionally, this dish is referred to as Spanakopita, but since I can't even begin to pronounce that word I will tell you that it's basically just a mix of a lot of spinach, some eggs, herbs, and a generous amount of feta cheese.

Ingredients

• 16 ounces frozen spinach, thawed and squeezed dry
• 3 large eggs
• 10 ounces feta cheese, crumbled
• 1/4 cup grated parmesan cheese
• 1/3 cup fresh basil, chopped
• 1/3 cup fresh dill, chopped
• 1/4 cup fresh oregano, chopped
• zest of 1 lemon
• 1 clove garlic, minced or grated
• 1/2 teaspoon crushed red pepper flakes
• 1 pinch kosher salt and black pepper
• 12-18 sheets frozen phyllo dough, thawed
• 4 tablespoons (1/2 stick) unsalted butter, melted

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl. 
2. In a medium bowl, combine the spinach, eggs, olive oil, feta, parmesan, basil, dill, oregano, lemon zest, garlic, crushed red pepper flakes, and a pinch each of salt and pepper 
3. Place 1 sheet of phyllo dough on the prepared baking sheet and brush the phyllo with melted butter. Repeat, layering 2 more times, placing the sheets of dough over top each other. Now brush another sheet of dough with butter and place perpendicular to the bottom layer, creating an X. Repeat this layer 2 more times. Brush another sheet of dough with butter and place slightly off center of the x. Repeat this layer 2 more times. Simplistically, you are using 9 sheets of phyllo dough, 3 layers, in 3 different directions, kind of like a star.
4. Take the spinach filling and spoon it onto the center of your phyllo dough star, leaving about 2 inches of edge space. Bring the edges of the dough up and over the spinach. 
5. Brush the remaining 3 sheet of phyllo dough with butter and layer over top of the spinach, crinkling them slightly to fit. Sprinkle the sesame seeds over the dough. 
6. Transfer to the oven and bake for 45-50 minutes, until phyllo is golden brown. Serve warm or at room temperature.

Breakfast Enchiladas

Breakfast Enchiladas

You are going to love these breakfast enchiladas! This is the best breakfast casserole I’ve ever made and I am so excited to share it with you.

Ingredients

• 1 lb bulk breakfast sausage
• 1 medium red pepper, chopped
• 1 small onion, chopped
• ½ cups Chopped Green Onions
• 2-½ cups Shredded Cheddar Cheese, Divided
• 10 whole Flour Tortillas
• 2 cups Half-and-half
• 6 whole Eggs
• 1 Tablespoon Flour
• Salsa and Sour Cream, To Serve

Instructions

1. In a large pan, cook the sausage, peppers and onions together until the sausage is done. Let cool slightly. Stir together sausage mixture, green onions and 2 cups of cheese in a large bowl.
2. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish.
3. Repeat until all the tortillas are squeezed into the pan.
4. Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.
5. In the morning, preheat oven to 350ºF. Bake, covered, for 30-40 minutes, or until eggs are set.
6. Sprinkle remaining 1/2 cup of cheese over enchiladas and bake, uncovered for 10 more minutes, or until the cheese is melted.
7. Serve with salsa and sour cream.

Watermelon Salad with Feta and Mint Recipe

Watermelon Salad with Feta and Mint Recipe

Serves: 6-8

The amounts given here are truly just guidelines. Feel free to stretch or diminish depending on your taste and the ingredients you are working with.

To experiment further, try adding a handful of pitted kalamata olives to the salad!

Ingredients

• 1/2 cup chopped red onion
• 1/2 cup lime juice (4-6 limes, depending on how big and juicy the limes are)
• A quarter of a medium sized watermelon, rind removed, black seeds removed (if there are any), chopped into 1-inch cube-ish pieces, about 8 cups
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 1/2 cup fresh parsley leaves, chopped

Instructions

1. Soak the chopped red onion in the lime juice while you are prepping the other ingredients, about 10-15 minutes.
2. Gently combine all ingredients into a large serving bowl.
3. Serve immediately. Salad will get soggy if kept overnight.

Honey Dijon Garlic Chicken Breasts

 Honey Dijon Garlic Chicken Breasts

Honey Dijon Garlic Chicken Breasts – boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

Serves 4

Ingredients

• 4 large boneless skinless chicken breasts, about 6 ounces each
• 3 tbsp butter
• 6 cloves minced garlic
• pinch salt and pepper
• ⅓ cup honey
• 2 tbsp whole grain Dijon mustard

Instructions

1. Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily.
2. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
3. Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.
4. Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.
5. Allow the chicken to rest for 5 minutes before serving.

Roasted Asparagus with Garlic and Parmesan

Roasted Asparagus with Garlic and Parmesan

Roasted Asparagus with Garlic & Parmesan is a quick and delicious vegetable recipe. You can't go wrong with fresh asparagus, garlic and parmesan!

Prep time 5 mins
Cook time 15 mins
Total time 20 mins
Serves 4

Ingredients

• 1 lb. Jersey Fresh Asparagus
• 3 Tbs. Olive
• 2 Cloves of Garlic
• ⅓ Cup of Parmesan Cheese
• Salt & Pepper to taste

Instructions

1. Preheat oven to 425°.
2. Wash asparagus thoroughly. Jersey asparagus tends to be a little sandy. To remove sand, soak in cold water for a few minutes so sand the can settle to the bottom of a large mixing bowl.
3. Use a vegetable peeler to skin outer layer of asparagus.
4. Spread out on a large baking sheet. Drizzle with olive oil. Crush garlic on top and sprinkle with parmesan cheese. Season with salt and pepper.
5. Make sure to spread all over asparagus and coat thoroughly.
6. Bake at 425° for 15-20 minutes.

Spinach Muffins

Spinach Muffins

With the help of the mashed banana and the cinnamon, you can’t even taste the spinach. You’re kids will never know. They will simply be a Green Muffin to them. And isn’t that just all the more enticing to a child?

Serves: 16 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• ¾ cup sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp salt
• ¼ cup canola oil
• ¾ cup milk
• 1 (6 ounce) bag fresh baby spinach
• ½ cup mashed banana (from about 1 to 2 bananas)
• 2 tsp pure vanilla extract

Instructions

1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
2. Whisk together dry ingredients in a large bowl: flours, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

You can use 2 cups whole-wheat pastry flour for an all whole-wheat option. You can possibly use spelt flour too.

Baked Cheesy Ranch Potatoes

Baked Cheesy Ranch Potatoes

Prep time: 5 mins
Cook time: 40 mins
Total time: 45 mins
Serving: 6 Servings

Sometimes the best recipes are the simplest. These baked ranch potatoes have just 4 ingredients and they're perfect for dinner; whether it's for the family or a party!

Ingredients

• 3 lbs baby red potatoes, unpeeled
• ½ cup buttermilk ranch or yogurt ranch dressing
• Garlic salt, to taste
• 1 to 1½ cups finely shredded Mexican cheese blend

Instructions

1. Cut potatoes into 1″ to 1½″ pieces. Fill a 5 Qt pot half full with salted warm water (about 7 cups water and 1 tsp salt).
2. Add potatoes and bring to a boil then cook at a low boil for 8-12 min depending on size of potatoes (they should be nearly done and should be fairly easy to pierce with a fork) Drain well.
3. Drizzle ½ cup ranch dressing directly into the pot with drained potatoes and gently toss - just enough to coat evenly.
4. Transfer potatoes into greased casserole dish. Sprinkle potatoes with garlic salt to taste.
5. Bake uncovered at 400˚F for 20-25 minutes. Remove casserole from oven and set oven to broil.
6. Sprinkle the top with 1 cup Mexican cheese blend, return to oven and broil for 2-3 min or until cheese is melted.
7. It's perfectly ok to add more garlic salt at the end if you under-seasoned it the first time (speaking from experience).