Keeping it Real with Joy
7.23.2023
Ratatouille with Fresh Farmer's Market Vegetables
Tomato Crostini with Whipped Feta a la Ina
Need a delicious appetizer for your next gathering with friends using fresh tomatoes and basil? Try this awesome Ina recipe!
6 ounces feta, crumbled- 2 ounces cream cheese, at room temperature
- 2/3 cup good olive oil, divided
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced shallots (2 shallots)
- 2 teaspoons minced garlic (2 cloves)
- 2 tablespoons good red wine vinegar
- 2 pounds ripe heirloom or cherry tomatoes, ½-inch-diced
- 3 tablespoons julienned fresh basil leaves, plus extra for serving
- 20 to 25 (½-inch-thick) diagonal baguette slices, toasted
- 2 tablespoons toasted pine nuts
For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.
For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and - teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.
To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
4.05.2023
Cherry Cheese Bread
Cherry Cheese Bread without Sprinkles |
- 1/2 c warm water
- 2 packages dry yeast
- 1/2 cup scalded milk (meaning hot, just before boiling)
- 1/2 cup sugar
- 1/2 cup salted butter (or margarine)
- 1 tsp salt
- 2 eggs, slightly beaten
- 4 1/2 – 5 cups flour
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 21-oz can of cherry pie filling
- 2 teaspoons grated orange peel
- 4 cups sifted powdered sugar
- 2-4 tablespoons of milk
- Sprinkles or nuts for on top, if desired
- Combine yeast and warm water in a small bowl. Stir minimally but enough to help dissolve the yeast.
- Scald the milk in a saucepan or in the microwave (really hot but just before boiling) and then add in the butter until it’s completely melted.
- Pour into bowl and then add sugar and salt. Mix to combine and let the mixture cool a bit.
- Then add 2 slightly beaten eggs, yeast mixture, and 2 cups of flour, mixing slowly as you add each one. If using a heavy duty mixer, mix for 3 minutes with a paddle. (If you’re mixing by hand or using a hand mixer, mix really well until very well blended.)
- Switch to a dough hook, add 2 more cups of flour, a little at a time and beat your dough another 5-7 minutes. (If kneading by hand, knead until really well combined……could take up to 10 minutes.) If the dough is not pulling away from the sides of the bowl, add another 1/2 cup of flour (or if you’re kneading by hand and it just keeps sticking to your hands).
- Grease the inside of a large bowl and place the dough inside. Cover with a small towel and let rise in warm spot for 1.5 hours, or until double in size.
- Punch down the dough with your hands and then divide into 2 even balls. Let rest for 10 minutes.
- While resting, blend the cream cheese and powdered sugar for filling until smooth. Add orange peel to cherry filling.
- Roll dough into two rectangles 15"x6" and spread 1/2 of the cheese filling into a 3 inch strip down the center of the dough, then top with 1/2 of cherry pie filling.
- Make 2 inch cuts 1/2 inch apart on long sides. Criss cross strips over filling.
- Use 2 spatulas to carefully lift the bread onto the back side of greased or parchment covered large cookie sheet. Let rise in a warm place for 30 minutes.
- Bake at 350 F for 20-25 minutes, covering with foil for the last few minutes if it starts to get too brown.
- Combine frosting ingredients and mix until smooth. Drizzle on top of breads and finish with sprinkles (if using). Let frosting set for at least 30 minutes before covering with plastic wrap or it will stick.
3.26.2023
Italian Sausage, Kale and White Bean Soup
1.30.2023
Minestrone Soup with Farro
Although the rainy deluge in California seems to have paused, the weather has become cold for those of us who are spoiled by relatively slight changes in temperature. Soup is the perfect antidote for these chilly days! Minestrone usually includes small pasta, but this delicious soup calls for farro instead, which provides healthy fiber in addition to all the tasty vegetables.
Minestrone Soup with Farro
2 tablespoons olive oil
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2 zucchini, chopped
3 garlic cloves, minced
1 15 ounce can cannellini beans
8.8 ounces quick cook farro (Trader Joe's carries the perfect size bag)
1 15 ounce can chopped tomatoes
8 cups chicken or vegetable broth
parmesan cheese and chopped basil for garnish
Heat oil in dutch oven over medium heat, saute onion for 5 minutes until a little soft. Add celery and carrots and saute for 3 more minutes then add garlic for one more minute. Add farro, beans tomatoes and stock. Bring to a boil, then lower to simmer. Cook for 15 minutes until farro is tender, then add zucchini and simmer for 5 more minutes until the zucchini is soft but not mushy.
Serve with parmesan and fresh basil. Enjoy!
Recipe inspiration here
12.04.2022
Smashed Balsamic Parmesan Mushrooms
We served these mushrooms as an appetizer along with crudite and Dip with a Zip before our Thanksgiving feast and they were a hit! They are relatively easy to make, have a unique taste and are a one bite tasty nugget! You'll be amazed how quickly they go.
11.27.2022
Swiss Chard, Mushroom and Herb Galette
Toss herbs with lemon juice and remaining 1 T oil and top galette.
11.20.2022
Hot and Sour Mushroom Soup
My favorite season is upon us... soup season! While this soup is one of my daughters' favorites, unfortunately they are not here to enjoy it. I love a flavorful soup that comes together quickly and doesn't require chopping and sautéing. And it makes your kitchen smell heavenly!
9.09.2022
Greek Chicken Skewer Appetizers
- Combine all ingredients in gallon ziplock bag. Add chicken pieces and marinate for at least 2 hours to overnight.
- Soak short bamboo skewers in water.
- Drain chicken from the marinade. Thread a piece of green bell pepper, then chicken, then yellow and red pepper. Grill over medium grill for 3-4 minutes per side or until cooked through.
- Enjoy!
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The skewers ready to be grilled |
9.06.2022
Meal for a Friend in Need
Greek Souvlaki Skewers
¼ cup olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon dried oregano
½ teaspoon salt
1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
Prepare kabobs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for at least 2 hours or overnight.
Soak wooden skewers in a bowl of cold water for about 15 minutes. Preheat an outdoor grill for medium heat and lightly oil the grate.
Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 5 minutes per side. Serve with tzatziki sauce.
Greek-Style Lemon Potatoes With Garlic and Oregano
3 pounds baking potatoes, peeled and cut into 1½-inch cubes
1/3 cup olive oil
4 garlic cloves, minced
1½ teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
½ cup chicken stock
2 lemons freshly squeezed juice
Preheat oven to 400°F.
Place the potatoes in a single layer in a 9 x 13 " baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
recipe adapted from Epicurious
GREEK SALAD
1 hothouse cucumber
1 red pepper, large diced
1 yellow pepper, large diced
1 pint cherry tomatoes, halve
½ pound feta, diced
½ cup kalamata olives
For Vinaigrette
2 cloves garlic
1 teaspoon dried oregano
½ teaspoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
½ cup good olive oil
Place cucumber, peppers and tomatoes in a large bowl. For the vinaigrette, whisk together garlic, oregano, mustard, vinegar, salt and pepper. Still whisking, add olive oil slowly to emulsify. Pour vinaigrette over vegetables. Add feta and olives and toss lightly. Set aside for 30 minutes to allow flavors to blend. Serve room temp.
recipe from Ina Garten
Chocolate Chip Cake Cookie Bars
1 box yellow cake mix
1/3 cup melted butter
2 large eggs, whisked
1/2 teaspoon vanilla
1 1/2 cups chocolate chips
Preheat oven to 350 degrees. Grease a 9 x 13" pan. Combine cake mix, butter, eggs and vanilla in large bowl. Add chocolate chips and mix until combined.
Scoop dough into pan, press down even with a piece of parchment paper. Dough is a bit stiff.
Bake for 20 minutes. Allow to cool in pan 15 minutes then slice into squares.
Dinner for New Parents Cindy and Rob Congrats on the arrival of baby Alex! August 9, 2022 |
CHICKEN SOUVLAKI SKEWERS
TZATZIKI SAUCE
NAAN (heat at 400 degrees for 2-3 minutes until warm)
GREEK SALAD
GREEK STYLE POTATOES WITH LEMON AND OREGANO
CHOCOLATE CHIP CAKE COOKIES
Enjoy chicken souvlaki skewers with tzatziki sauce, and greek salad with cut pieces of warmed naan and potatoes on the side.
You can also serve the chicken souvlaki skewers wrapped, like a sandwich. Spread some tzatziki sauce on the warmed naan and top with the chicken souvlaki, greek salad and potatoes and wrap. Enjoy!
I'm so thankful for dear girlfriends!