Sourdough Bread Loaf

Note: This recipe assumes you already have an established sourdough starter and a kitchen scale.

Ingredients

• 160g sourdough starter
• 290g filtered water (1 1/4 cup)
• 20g salt
• 410g all-purpose flour (King Arthur's recommended)

Directions/Rough Timeline

1. Feed starter 3 hours before you intend to begin mixing the dough.
   This makes the most of the natural fermentation during dough rising.
   
   
2. Combine starter, water, and salt. Mix to combine. 
   
   
3. Add flour. Mix with spatula or danish whisk to combine.
   Fully incorporate flour (use your hands if needed).
   
   
4. Cover with plastic and let rest for 30 minutes at room temp.
   
   
5. 4 sets of stretch & folds, 20 minutes apart each.
   (Wet hands with cold water to help with sticking)
1. First 2 sets are regular "stretch & fold"
2. Second 2 sets are coil folds
3. Cover in between sets
   
   
6. Cover and let rise for 3-4 hours.
   
   
7. Shape and place in lined banneton dusted with flour.
   (Add inclusions here, if desired).
   
   
8. Cover and let rise for 2 hours.
   (This is where you can cold proof if you need more time before baking, though I don't recommend).
   
   
9. Begin preheating oven and dutch oven 1 hour into final rise 460 F. Allow to preheat for 1 hour.
   (If cold proofing dough, remove dough at least 2 hours before baking).
   
   
10. After preheat is complete, tip dough out of banneton onto parchment paper. Score for expansion.
    
    
11. Place dough in dutch oven. Add 2 ice cubes between parchment paper and dutch oven walls for steam. Cover.
    (Can use two bread pans with one as a "cover" if you don't have a dutch oven or if you want to make bread for sandwiches).
    
    
12. Bake for 30 minutes. Remove cover, reduce temp to 440 F, bake for additional 10 minutes.
    
    
13. Remove from oven/dutch oven and allow to cool on rack for at least 1 hour before cutting.

Zucchini Bread

 Ingredients (makes 2 loaves)

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 2 teaspoons baking soda
• 1 tablespoon cinnamon (or nutmeg, pumpkin spice...etc)
• 1 teaspoon salt
• 3 large eggs
• 2 ½ cups grated zucchini
• ¾ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 ½ cups chopped walnuts, pecans, or mini choc chips

Directions

1. Preheat the oven to 350˚F. Grease two 8×4-inch loaf pans or line with parchment paper.
2. In a medium bowl, combine flour, sugar, baking soda, cinnamon, and salt with a whisk. Set aside.
3. In a large bowl, beat the eggs. Add the grated zucchini, oil, and vanilla. Mix well to combine.
4. Add the dry ingredients and the walnuts to the zucchini mixture. Gently stir just until combined.
5. Divide the batter evenly over the prepared pans and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in the pans for 5 minutes, remove from the pan, and cool on a wire rack.

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Original recipe found on SpendWithPennies. Posted by Emilee.

Gryo Meatball Bowls

  Ingredients

• 1 pound ground lamb, beef, or pork lamb preferred
• ¼ cup minced onion
• 3 cloves garlic minced
• 1 large egg
• ½ cup finely crumbled feta cheese
• 1 teaspoon Greek seasoning
• ½ teaspoon salt
• Tzatziki sauce
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• Rice, cooked
• Kalamata olives

Directions

1. Set rice to cook.
2. Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.
3. Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.
4. Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs. Mixture should yield 14 to 20 meatballs depending on size of scoop. Note: if not using scoop, divide entire mixture into 4 equal parts, then divide each part into 5 equal meatballs.
5. Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.
6. Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber, tomatoes, more feta cheese, kalamata olives, and any other desired garnishes. Serve immediately.

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Original recipe found on 40 Aprons. Posted by Emilee.

Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts

 Ingredients

• 1½ lb Brussels sprouts, trimmed and halved (or frozen, I don't judge)
• 2 small butternut squash - trimmed, peeled, seeded, and medium diced. Or, as previously mentioned, frozen.
• 2 lb chicken thighs, boneless skinless
• 1 small pkg fresh thyme leaves
• 4 cloves garlic
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Directions

1. Preheat oven to 450°F.
2. Toss Brussels sprouts, squash, thyme, and garlic with oil and maple syrup; season with salt and pepper. Spread out in a single layer on a baking sheet.
3. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
4. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes. Check periodically to move the veggies around for more even cooking.
5. To serve, divide roasted veggies and chicken between plates. Enjoy!

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Original recipe -- Mealime

Posted by Piera

Cilantro Lime Salmon Bowls

 Ingredients

• 3 red peppers, sliced into strips
• ⅔ cup olive oil, plus 1 tbsp
• Salt & pepper to taste
• ⅓ cup lime juice
• 2 tbsp finely chopped cilantro, plus more for garnish
• 2 tsp honey
• "1 garlic clove, minced" (quotes because come on, who ever used only a single clove of garlic)
• 4 salmon filets
• Rice of your choosing - I find that basmati is quite nice for this
• 1 avocado, thinly sliced
• Lime wedges, for serving

Directions

1. Preheat oven to 400° and line a large baking sheet with parchment paper.
2. Toss bell peppers with 1 tbsp olive oil, salt, and pepper. Dish onto baking sheet and place in the oven to bake for 10 minutes.
3. In a medium-size bowl, whisk to combine olive oil, lime juice, cilantro, honey, and garlic.
4. Place salmon in a large bowl and season with salt and pepper. Pour half the marinade over filets. Toss until fully coated. Set aside remaining marinade.
5. When peppers have baked for 10 minutes, remove from oven and place filets on top of peppers. Bake until peppers are tender and salmon is cooked through, 15-20 minutes more.
6. Assemble bowls: Divide rice into four bowls and top with salmon, peppers, avocado, and a wedge of lime. Garnish with cilantro and serve with extra marinade on the side.

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Original recipe found on Delish. Posted by Piera.

Chocolate Irish Stout Cupcakes

 Ingredients:

(For the cupcakes)

• 1 cup Irish stout (Guinness, Murphy's, etc)
• 1 cup unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 eggs
• 2/3 cup sour cream

(For the filling…chances are, this will be more than you need. Please use this as an excuse to liberally taste-test, and/or overfill your cupcakes. It is entirely your call.)

• 8 ounces bittersweet chocolate
• 2/3 cup heavy cream
• 2 tablespoons room-temperature, unsalted butter 

(For the frosting)

• 4 oz Cream Cheese, room temp
• 1/2 stick butter, room temp
• 1/2 lb powdered sugar
• 3 to 4 tablespoons Baileys Irish Cream

Instructions:

Make the cupcakes:

1. Preheat your oven to 350 degrees.
2. Cut the butter into large chunks. In a large-ish saucepan, over medium heat, bring the butter and stout to a simmer. 
3. While the butter melts, in a larger-than-the-saucepan-sized bowl, whisk together the flour, sugar, baking soda and salt. The butter and stout should be simmering by now; remove them from the heat, add the cocoa and whisk together until smooth. Allow this mixture to cool for a few minutes.
4. While you wait for the butter-stout-chocolate mixture to cool, mix the eggs and sour cream with an electric beater until smooth. Pour in the butter-stout-chocolate mixture, and mix until just combined.
5. Pour this thick, chocolatey goodness into the previously-whisked flour–sugar-baking soda-salt bowl. You’ll probably want to break out your spatula at this point. Stir until just combined.
6. Put paper liners in a mini cupcake tray. Trust me. You can oil/grease/spray all you want, but you will still leave chunks of cupcake behind when you remove them. I know this. Fill the cups 3/4 full of batter and bake for 12 minutes. Rotate the pan half way through for even baking.
7. After the cupcakes have cooled, poke a hole in the middle. You could also use the end of a wooden spoon or even your finger. If you go with that approach, spray a little Pam on it beforehand. Also consider washing it.

Now make the filling:

1. Put your bittersweet chocolate in a bowl. This is easy when you use bittersweet chocolate chips. If you’re using a bar of chocolate, chop it roughly. Or gently. Your call.
2. In a medium-sized (maybe even the same one that you used to melt the butter and stout previously) pan, bring the heavy cream to a simmer.
3. Pour the cream over the chocolate, add the butter and stir until smooth and combined. Refrigerate, stirring every 10 minutes, until it’s pourable but not too runny.
4. To fill the cupcakes, spoon the ganache into a frosting bag or a plastic ziplock with the one corner cut off. Gently squeeze the ganache into the holes in the cupcakes.

Now make the frosting:

1. Put your room temperature butter and cream cheese into a large-ish bowl. It’s about to get messy, and you’ll want room to add sugar and whip the snot out of it.
2. With an electric beater, whip the butter until it’s light and fluffy.
3. Slowly add 3 cups of the powdered sugar, a little bit at a time. This keeps the frosting from getting grainy, and also allows you to spend more time playing with your electric mixer. Both are very important.
4. Add 3-4 tablespoons of the Baileys, depending on the level of flavor you want.
5. Add more powdered sugar if the Baileys has made it too runny
6. Frost those babies.

Egg in a Biscuit

 Ingredients

• 1 can jumbo flaky biscuits (usually 8 in each can)

• 8 eggs

• 1 packet bacon bits

• Shredded cheese, your choice

• Everything Bagel seasoning

• Scallions, chopped

Instructions

1. Preheat oven to 350 degrees.
2. Grease muffin tin. Pull apart biscuits (roughly in half) and line each muffin cup with one half of a biscuit. (Only line as many muffin cups as you have total biscuits, though. So if you have 8 total biscuits, only line 8 muffin cups). Try to get the biscuit dough to come up over the edges of the muffin cup.
3. Crack an egg into each biscuit-lined muffin cup.
4. Top with scallions, Everything Bagel seasoning, bacon bits, cheese (and whatever else your heart desires).
5. Cover each egg with the other half of the biscuit. Smoosh the top dough with the bottom dough to seal the egg & other goodies inside the biscuit. This can be easier said than done.
6. Bake for 15-20 minutes or until egg whites are set (or egg is cooked to your preference).
7. Enjoy! You can also put these in the fridge or freezer for later.

Posted by Emilee

Original recipe viewed on TikTok (sorry, yes it's infiltrated the blog)

Pumpkin Corn Bread

 Ingredients

• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs, well beaten
• 1 cup canned unsweetened pumpkin puree
• 1/2 cup packed dark brown sugar
• 1/4 cup canola oil
• 1 cup coarsely chopped pecans (optional)

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil.
3. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups.
4. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.

Veggie Lovers Flatbread Pizza

INGREDIENTS

• 10–12 inch thin crust pizza or flatbread
• Olive oil to sauté and to drizzle
• 1/2 cup half-moon sliced red onions
• 1/4 tsp minced garlic
• 1/2 cup torn basil or herbs of choice
• 1/2 to 2/3 cup fresh diced tomatoes or canned tomatoes (drained)
• 1/2 cup sliced zucchini
• 1/3 to 1/2 cup sliced yellow squash (or other veggie of choice)
• Shredded leafy greens of choice (arugula, spinach, etc)
• 1/2 cup (2 ounces) crumbled feta or goat cheese
• Cracked black pepper
• Dash sea salt

INSTRUCTIONS

1. Preheat oven to 220°C (425°F). Line a baking tray with non-stick baking paper. Place your flatbread in the oven and lightly toast (dried) for 5 minutes. Remove and set aside.
2. Add a few tsp of olive oil to a pan and sauté your onions and garlic until tender and fragrant; about 2 minutes.
3. Build your pizza! Mix your diced tomatoes with your torn herbs and spread evenly on the flatbread. Place the sauteed onion and garlic on top.
4. Layer your vegetables on top starting with sliced zucchini, yellow squash, etc. Finish topping with the shredded greens and goat cheese
5. Place in oven on center rack until edges are crispy; about 10-15 minutes.
6. Remove and top with cracked black pepper, dash of sea salt, and drizzle with olive oil.

I made this for my birthday, along with a whole roasted branzino fish. They were both delicious and satisfying

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Original recipe: Cotter Crunch
Posted by Jasmine

Chicken Pot Pie

INGREDIENTS
makes 2 pies

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas1 cup frozen corn
• 4 sheets refrigerated pie crust

INSTRUCTIONS

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
   
   
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
   
   
3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 
   
   
4. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
   
   
5. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting
   
   
6. FREEZER OPTION: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Bruschetta Chicken

Ingredients

• 4 plum tomatoes (about 12 ounces total), cored and diced

• 1/4 cup finely diced red onion

• 2 tablespoons coarsely chopped fresh basil leaves

• 2 cloves garlic, minced

• 3 tablespoons olive oil, divided

• 1 teaspoon balsamic vinegar

• 1/4 teaspoon kosher salt, plus more for seasoning

• 2 boneless, skinless chicken breasts, or 4 chicken cutlets (about 1 1/2 pounds total)

• Freshly ground black pepper

Instructions

1. Place the tomatoes, onion, basil, garlic, 1 tablespoon of the oil, vinegar, and 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
2. If using chicken breasts, slice each one in half horizontally, starting at the thick end, so that you have 2 (1/4-inch-thick) cutlets (this is known as butterflying). Pat the chicken dry with paper towels and season generously on both sides with salt and pepper.
3. Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
4. Spoon the tomato bruschetta mixture over the chicken and serve.

Posted by Emilee

Basic Bread Pudding

Ingredients:

• 1 10oz loaf stale French bread (or 7 c any type bread), crumbled
• 4 c milk (no less than 2%, can replace a portion with irish cream, pina colada mix, etc.)
• 2 c sugar
• 8 TBS butter, melted
• 4 eggs
• 2 tsp vanilla
• 1 c raisins (or blueberries or whatever)
• 1 c coconut (or whatever)
• 1 c chopped pecans (or whatever)
• 1 tsp cinnamon
• 1 tsp nutmeg

Directions:

1. Combine all ingredients...texture should be that of cream of wheat: very moist, but not soupy
2. Pour into buttered 9x12 baking dish or larger (or try making it in a muffin tin - cute!)
3. Place into non-preheated oven and bake at 350 for approx. 1 hour, or until the top is golden brown.  Serve warm with sauce

Whiskey Sauce

Ingredients:

• 8 TBS butter
• 1 ½ c powdered sugar
• 2 egg yolks
• ½ c Bourbon (to taste) (substitute fruit juices or liquors to complement the pudding)

Directions:

1. Cream butter and sugar over medium heat until all butter is absorbed.
2. Remove from heat and blend in egg yolk.  
3. Pour in bourbon gradually to your own taste, stirring constantly.  Sauce will thicken as it cools.  Serve warm over bread pudding.

Makes 16-20 servings

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Original recipe: I took a cooking class as like a touristy thing to do in New Orleans and this was their recipe

Posted by Jasmine

Green Chicken Enchiladas

 Ingredients:

• 4 cups cooked chicken, shredded
• 2 tbsp taco seasoning (Emilee's conversion: 1/4 cup)
• 3 cups mozzarella, shredded
• 3 cups Monterey jack, shredded
• 1 cup sour cream
• 10 10" corn tortillas (or more)
• 1 28-oz can green enchilada sauce

Directions:

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwave for 1 minute.
4. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange (seam side down) in a 9X13 baking dish and repeat with remaining tortillas. 
   TIP: Spread some enchilada sauce on the bottom of the baking dish first to prevent the tortillas from sticking.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes.

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Original Recipe: The Modern Proper

Posted by Emilee

Pumpkin Pie Crisp

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2/3 cup heavy cream

Cinnamon Streusel

• 1 cup all-purpose flour
• 3/4 cups Sugar
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Topping

• Vanilla Ice Cream

 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. 
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.

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Original recipe: Dixie Crystals

Posted by Jasmine

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Apple, Honey & Brie Cheesy Pull-Apart Bread

INGREDIENTS

• 1 round loaf sourdough bread (or other round crusty bread)
• ½ cup (1 stick) unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Pinch of sea salt
• ½ apple, sliced thin
• ½ lb brie cheese, cut into thin 1 inch slices
• 2 Tbsp honey
• Thick sea salt (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Line a baking sheet with tin foil.
2. In a microwave safe bowl, melt butter at 30 second intervals. Add fresh thyme and generous pinch of salt.
3. Using a serrated knife, cut the top of bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Be careful not to cut all the way through. Gently fan the bread out slightly to accentuate the squares of bread.
4. Pour butter mixture all across the top of bread and into the crevices.
5. Place slices of brie and apple in between all the squares of bread. There is no such thing as too much in this step. Just stuff as much as you can.
6. Drizzle with honey and top with thick sea salt if desired. You can also add some additional herbs at this point on top, but it’s not necessary.
7. Place bread on top of foil lined baking sheet. Cover loosely with another piece of tin foil. Bake for 10 minutes.
8. Remove piece of foil. Bake another 10 minutes, until bread is golden and crisp, and cheese is oozing. Serve immediately.

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Original recipe: Kveller

Posted by Jasmine

Sheet Pan Low Country Boil

Ok, I know it's called a "boil," but forget that. This method is way better. The shrimp come out perfectly cooked, there's less mess, and everything tastes a little more distinct, rather than all sort of tasting like each other.

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes

• 3 ears corn, each cut crosswise into 2 or 3 pieces each

• 1/4 cup unsalted butter, melted

• 6 cloves garlic, minced

• 1 tablespoon Cajun* seasoning

• 1 pound medium shrimp, peeled and deveined, thawed if necessary

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

• 1 lemon, cut into wedges

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

3. In a small bowl, combine butter, garlic and Cajun seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley, if desired.

*Originally Old Bay, but I don't like Old Bay and I would eat Cajun seasoning or curry powder on everything, if I thought I could get away with it. Or Penzy's Ozark seasoning, that's excellent.

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Original Recipe: Damn Delicious

Posted by: Jasmine

Greek-Style Baked Cod with Lemon and Garlic

Ingredients

• 1.5 lb Cod fillet pieces (4–6 pieces)
• 5 garlic cloves, peeled and minced
• 1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture 

• 5 tbsp fresh lemon juice
• 5 tbsp extra virgin olive oil
• 2 tbsp melted butter

For Coating

• 1/3 cup all-purpose flour
• 1 tsp ground coriander 
• 3/4 tsp sweet Spanish paprika
• 3/4 tsp ground cumin
• 3/4 tsp salt
• 1/2 tsp black pepper

Directions

1. Preheat oven to 400 degrees F.
2. Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside
3. In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.
4. Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour.
5. Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is sizzling but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove pan from heat.
6. To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.
7. Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.

Serving suggestions: Serve immediately with rice-a-roni and Mediterranean chickpea salad or traditional Greek salad.

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Original recipe: The Mediterranean Dish

Posted by Jasmine

Chicken Mozz

Ingredients

• 4 boneless skinless chicken breasts
• 4 tsp Italian seasoning (divided)
• 1 tsp paprika
• ½ tsp onion powder
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire-roasted pepper, chopped
• 15oz crushed tomatoes
• 2 tbsp tomato paste
• Pinch red pepper flakes (optional)
• 1 cup shredded mozzarella

Instructions

1. Season chicken with paprika, onion powder, salt and pepper, and 2 tsp of Italian seasoning.
2. Heat oil in a cast-iron (or other oven-safe) pan over medium heat. Cook chicken on both sides until browned and cooked through. Transfer to a plate; set aside.
3. Cook the onion in the same pan until transparent, scraping any browned bits from the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire-roasted pepper, crushed tomatoes, tomato paste, red pepper flakes, and remaining Italian seasoning. Mix well.
4. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
5. Arrange the chicken in the sauce and top each breast with mozzarella cheese. Transfer to the oven or broiler to melt the cheese (8-10 min in oven, 1-2 min in broiler).

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Posted by Piera

Original recipe: Cafe Delites

Chicken Bacon Ranch Casserole

Ingredients

• 8 slices bacon
• 2 lb chicken, cubed
• 2 heads of broccoli (4 cups florets)
• 3 tsp minced garlic
• ¾ cup ranch dressing
• 1½ cups shredded mozzarella cheese (divided)
• 1½ cups shredded cheddar cheese (divided)

Instructions

1. Preheat the oven to 375°F.
2. Fry bacon. Remove from pan and set on paper towel to drain. When cool, cut or crumble into pieces.
3. Use the bacon grease to pan fry the chicken.
4. Chop broccoli into florets. Place in a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green. [1]
5. Combine the chicken, bacon, broccoli, garlic, ranch dressing, and ½ cup of each of the cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13" casserole dish. [2]
6. Top with remaining cheeses and bake for about 15 minutes, until hot and bubbly.

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Posted by Piera

Original recipe: Wholesome Yum

[1] or just skip this step, like I did the first time I made it because I totally forget about it, and it turns out fine.

[2] or you could mix everything directly in the casserole dish, if you aren't a spaz and won't get it everywhere, not that I would do that or anything.