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Shakshuka

2/24/2020

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Shakshuka

Prep Time: 15 Min

Cook Time: 22 - 25 Min

Begin heating the EVOO in a large frying pan set to medium heat. Once heated, add the pepper flakes, onion, bell pepper, and a pinch of sea salt. Stir and cook 5 minutes. Make a well in the center of the pan and drop in the garlic. Let that sizzle until fragrant (about 1 minute) and then stir it into the veg. Continue to cook another 2 minutes.

Stir in the tomato paste, garlic powder, paprika, cumin and chili powder. Continue to stir and cook another 2 – 3 minutes.

Pour in the whole tomatoes and use a spatula to smash the tomatoes and break them up. Add in ½ Tsp. sea salt and simmer for 5 minutes until the sauce has started to reduce.

Make wells in the sauce and drop in the eggs one a time until all 6 are in the pan. Season each of the eggs with sea salt and cracked pepper. Spoon a little of the sauce over the whites of the eggs, cover, and simmer anywhere from 5 – 8 minutes depending on how done you like your eggs.

Take the pan off the heat and crumble the feta over the dish followed by the chopped parsley and cilantro. Serve with crusty baguette for dipping and ENJOY!

Grocery List

2 Tbsp. EVOO
½ Tsp. Red Pepper Flakes
1 Yellow Onion, chopped
1 Bell Pepper (not green), chopped
4 cloves Garlic, crushed & minced
3 Tsp. Tomato Paste
1 Tsp. Garlic Powder
2 Tsp. Paprika
1 Tsp. Cumin
¾ Tsp. Chili Powder
796ml can Whole Tomatoes
6 Large, Free Range Eggs
1/3 C Feta Cheese
Handful Fresh Parsley, chopped
Handful Fresh Cilantro, plucked from stems
Sea Salt
Cracked Pepper
Crusty Baguette for Dipping

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Garlic & Herb Smashed Potatoes

2/18/2020

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Garlic & Herb Smashed Potatoes

Prep Time: 10 Min

Cook Time: 25 - 35 Min

Fill a large pot with cold water and add the potatoes, salt, and all the garlic cloves. Set to medium high and bring to a boil. Once boiled, continue boiling for roughly 15 minutes or until potatoes are fork tender. Strain and allow the potatoes to cool before smashing. (About 10 minutes)

Once potatoes have cooled, place them on a baking sheet and use the bottom of a glass or mason jar to gently flatten them allowing them to split. Careful not to smash them too hard or they’ll come apart.

In a small bowl, whisk together the EVOO, garlic, garlic powder, onion powder, pepper flakes, Italian seasoning, half the parsley and a pinch of salt and pepper. Brush the potatoes with the seasoned oil mixture on the top side.

Begin heating a large frying pan set to medium heat. Once heated, place potatoes oiled side down in the pan. Sear for 4 – 5 minutes until nice and brown. Brush the potatoes with the oiled mixture again before flipping to sear the other side. Sprinkle them generously with sea salt. Cook another 3 – 4 minutes until potatoes are nice and crispy. Transfer them to a plate lined with paper towel and continue frying until all potatoes are cooked.

Sprinkle with remaining parsley and serve. ENJOY!

Grocery List

680g bag Mini Red Potatoes
1 Tsp. Sea Salt
1 Head of Garlic, peeled & crushed

¼ C EVOO
3 cloves Garlic, crushed & pressed / minced
½ Tsp. Garlic Powder
½ Tsp. Onion Powder
½ Tsp. Red Pepper Flakes
1 Tsp. Italian Seasoning
2 Tbsp. Fresh Parsley, chopped
Sea Salt / Cracked Pepper

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Spinach & Artichoke Dip 2 Ways

2/3/2020

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Probably one of the most recognizable and favoured dips out there, spinach and artichoke dip has it all. Zingy and tender artichokes, an abundance of green, fresh spinach, and copious amounts of cheese, baked until bubbly and beautiful. It really has it all! That's why I'm sharing with you guys 2 different ways to enjoy the same spinach dip depending on your preferences.

First off, I've whipped up a batch of stuffed mushrooms for an appetizer that's hard to resist. However, if you're not so much a mushroom fan, perhaps you'll like my second variety, spinach and artichoke dip stuffed pretzel rolls! Both options are delicious and use the same base spinach dip recipe. Let' get into these recipes!

SPINACH AND ARTICHOKE DIP STUFFED PRETZEL ROLLS

We've all had spinach and artichoke dip stuffed bread bowls but how fun that we can dish them up in individual bowls for people to enjoy. A fun appetizer that allows guests to double dip without the worry that someone else is watching and cringing over the second dip. Here's the recipe!

Spinach & Artichoke Dip Stuffed Pretzel Rolls

Prep Time: 20 Min

Cook Time: 25 - 30 Min

Begin melting the butter in a large frying pan set to medium heat. Once heated, add half the pepper flakes, garlic, and onion. Stir and cook 3 – 4 minutes. Stir in the fresh spinach and a generous pinch of sea salt. Continue to cook until spinach is wilted, and liquid has cooked off, approximately another 4 minutes. Remove from heat and set aside to cool.

Preheat oven to 350 F

In a large mixing bowl, add the cream cheese, artichokes, 1 C mozzarella, mayo, half the fresh parsley, the green onions (reserving a little for garnish), vegeta, garlic and onion powders, and remaining pepper flakes. Stir in the sautéed spinach until everything is combined.

Using a small, sharp knife, cut a bowl out of the pretzel roll making sure not to cut right through. Remove the center of the roll revealing a pretzel bowl. Discard or keep the removed portions. Stuff the dip into bowls until it comes to the rim of the bowl. Top with remaining mozzarella split between bowl and place on a baking sheet.

Bake the pretzel bowls for 25 minutes. Set the oven to broil 500 F and let the cheesy dip inside the bowls bubble up and brown on top, about 3 – 4 minutes. Keep on eye on them because they will burn quickly.

Remove from oven and sprinkle with reserved parsley & green onions. Serve with pita chips & ENJOY!

Grocery List

8 Standard Sized Pretzel Rolls
2 x 250g Full Fat Cream Cheese, room temperature
2 Tbsp. Unsalted Butter
½ 398 ml can Artichoke Hearts, chopped
4 C Fresh Spinach, roughly chopped
1 Yellow Onion, chopped
4 cloves Garlic, crushed & minced
3 Green Onions, sliced
1 ½ C Mozzarella, shredded
½ C Mayonnaise
1/3 C Fresh Parsley, chopped
1 Tsp. Vegeta Seasoning
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Red Pepper Flakes
Sea Salt

SPINACH & ARTICHOKE DIP STUFFED MUSHROOMS

White stuffer mushrooms are readily available at most supermarkets and are perfect for stuffing spinach & artichoke dip into. The mushrooms become tender and delicious and burst creamy dip with every delicious bite. Another fun way to enjoy this delightful dip!

Spinach & Artichoke Dip Stuffed Mushrooms

Prep Time: 15 Min

Cook Time: 25 - 30 Min

Begin melting the butter in a large frying pan set to medium heat. Once heated, add half the pepper flakes, garlic, and onion. Stir and cook 3 – 4 minutes. Stir in the fresh spinach and a generous pinch of sea salt. Continue to cook until spinach is wilted, and liquid has cooked off, approximately another 4 minutes. Remove from heat and set aside to cool.

Preheat oven to 375 F

In a large mixing bowl, add the cream cheese, artichokes, mozzarella, mayo, half the fresh parsley, the green onions (reserving a little for garnish), vegeta, garlic and onion powders, and remaining pepper flakes. Stir in the sautéed spinach until everything is combined.

Begin stuffing the mushrooms with the dip pressing it into the area where the stem was removed until a nice mound of dip emerges from the opening. Place the stuffed mushrooms on a baking sheet sprayed with cooking spray. Continue until all of the mushrooms are stuffed.

Bake the mushrooms for 25 – 30 minutes until tender and lightly browned on top. Garnish with remaining parsley and green onions. ENJOY!

Grocery List

24 Stuffer Mushrooms, stem removed
2 x 250g Full Fat Cream Cheese, room temperature
2 Tbsp. Unsalted Butter
½ 398 ml can Artichoke Hearts, chopped
4 C Fresh Spinach, roughly chopped
1 Yellow Onion, chopped
4 cloves Garlic, crushed & minced
3 Green Onions, sliced
1 C Mozzarella, shredded
½ C Mayonnaise
1/3 C Fresh Parsley, chopped
1 Tsp. Vegeta Seasoning
1 Tsp. Garlic Powder
1 Tsp. Onion Powder
1 Tsp. Red Pepper Flakes
Sea Salt

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R E C I P E S

Shakshuka

Garlic & Herb Smashed Potatoes

Spinach & Artichoke Dip 2 Ways

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