My favorite Recipes

Harvarti Avocado Sandwich Ingredients for the Sandwich: 4 slices rye or sourdough bread, toasted 1 tablespoon salted butter, at room temperature 2-4 slices Havarti cheese 1/2 cup cherry tomatoes, sliced 1/3 cup sun-dried tomatoes, sliced 1/3 cup sliced dill pickles and/or pepperoncini 1 cup fresh sprouts or microgreens 1 avocado, sliced Pickled red onion and/or jalapeños Ingredients for the Spicy Mayo: 1/2 cup avocado oil mayo 1-2 tablespoons pickled or pepperoncini juice 1 teaspoon hot sauce 1 teaspoon smoked paprika 1/4 teaspoon chipotle chili powder 1/4 teaspoon cayenne pepper (or to taste) Kosher salt Instructions: Prepare the Spicy Mayo: In a bowl, mix together mayo, pepperoncini juice, hot sauce, smoked paprika, chipotle chili powder, cayenne pepper, and salt. Set aside. Broil the Sandwich: Preheat the broiler to high. Spread butter on the outside of each bread slice and spicy mayo on the inside. Arrange cheese and cherry tomatoes on the mayo-coated side of the bread and broil for 2-4 minutes until the cheese melts and tomatoes begin to char. Assemble the Sandwich: On the broiled bread with cheese and tomatoes, layer sun-dried tomatoes, pickles, pepperoncini, sprouts, avocado slices, red onion, and jalapeños. Top with the second piece of bread, cheese side down. Serve: Cut the sandwich in half and serve warm with extra spicy mayo. Enjoy!

Ingredients: For the Brussels Sprouts: 1 pound Brussels sprouts, trimmed and halved 2 tablespoons olive oil 1 tablespoon honey 1/2 teaspoon salt 1/4 teaspoon black pepper For the Bacon: 6 slices thick-cut bacon, cut into 1-inch pieces For the Glaze: 1/4 cup maple syrup 1 tablespoon Dijon mustard 1 tablespoon balsamic vinegar 1/4 teaspoon red pepper flakes (optional) Instructions: Preheat Oven: Preheat oven to 425°F (220°C). Prepare Brussels Sprouts: Toss Brussels sprouts with olive oil, honey, salt, and pepper. Spread on a baking sheet. Cook Bacon: Place bacon on a separate baking sheet. Roast: Roast Brussels sprouts and bacon in preheated oven for 20-25 minutes, or until Brussels sprouts are tender and bacon is crispy! Enjoy🌺

Ingredients 2 cups fresh cranberries ⅓ cup brown sugar 3 tablespoons white wine vinegar, divided 6 bone-in, skin-on chicken pieces (2 breasts and 4 thighs, about 2¼ lbs) 6-8 garlic cloves, minced 1½ tablespoons fresh rosemary, chopped (or 1½ teaspoons dried) Rosemary sprigs (for garnish) 1 teaspoon sweet paprika Kosher salt and black pepper, to taste ⅓ cup extra virgin olive oil, plus extra for searing 3 celery stalks, chopped 1 large yellow onion, chopped 1 lemon ½ cup chicken broth or water Instructions Prepare the Cranberries: In a small bowl, mix the fresh cranberries with brown sugar and 1 tablespoon of white wine vinegar. Set aside to let the cranberries soften and absorb the flavors. Season the Chicken: Pat each chicken piece dry, then rub with the minced garlic, chopped rosemary, paprika, salt, and black pepper. Lift the skin and tuck some seasoning underneath for extra flavor. Marinate the Chicken: In a baking dish large enough for the chicken pieces, add the olive oil, chopped celery, onions, and the remaining 2 tablespoons of white wine vinegar. Squeeze in the lemon juice and add the lemon halves to the dish. Place the seasoned chicken in the dish, mixing everything together by hand. Let the chicken marinate for about 15 minutes. Preheat the Oven: While the chicken marinates, preheat your oven to 425°F (220°C). Sear the Chicken: Once the oven is preheated, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken skin-side down until golden, about 5 minutes. Flip to brown the other side for an additional 3 minutes. Transfer each piece to the baking dish. Bake: Top the seared chicken with the sugared cranberries and any juices from the bowl. Pour in the chicken broth or water. Place the baking dish in the oven and bake for 35-40 minutes, or until the chicken is fully cooked. Serve: Garnish with fresh rosemary sprigs and serve warm, spooning the pan juices and roasted vegetables over each serving. Enjoy!🌺 #Chicken #fypage

Ingredients: 3 large Bosc pears 1-2 teaspoons extra virgin olive oil 2 ½ oz crumbled blue cheese (such as Danish blue) ⅓ cup chopped walnuts 3 sprigs fresh thyme, leaves removed from the stem 1-2 tablespoons honey ½ teaspoon Aleppo pepper Flaky salt, for garnish Instructions: Preheat the Oven: Set your oven to 400°F (200°C) and let it preheat. Prepare the Pears: Slice the Bosc pears in half lengthwise. Scoop out the core and seeds using a small spoon. Place the pears in a cast iron skillet or baking dish with the cut side facing up. Drizzle lightly with olive oil and sprinkle with a pinch of salt and pepper. Turn the pears over so they are cut side down. Roast the Pears: Place the skillet or dish in the preheated oven and roast for 15 minutes. Stuff and Bake: Take the pears out of the oven and turn them cut side up. Fill each pear with crumbled blue cheese, chopped walnuts, and fresh thyme leaves. Return the pears to the oven for another 8-10 minutes, or until the blue cheese begins to melt. Prepare the Honey Drizzle: In a small bowl, mix the honey with Aleppo pepper. Finish and Serve: Once the pears are done, transfer them to a serving platter or individual plates. Drizzle with the spiced honey and garnish with a sprinkle of flaky salt and extra thyme leaves if desired. Enjoy these sweet, savory, and tangy roasted pears as an elegant appetizer or dessert! Enjoy!🌺 #Pears #fallappetizers #fypage

Ingredients: 1 lb large scallops, patted dry 4 tbsp butter, melted 3 cloves garlic, minced 1/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated 1 tbsp fresh parsley, chopped 1 tbsp lemon juice Salt and pepper to taste Lemon wedges (for serving) 🍽️ Instructions: Preheat the Oven: Set your oven to 400°F (200°C). Prepare the Garlic Butter: In a small bowl, combine melted butter, minced garlic, lemon juice, salt, and pepper. Assemble the Scallops: Arrange the scallops in a single layer in a baking dish. Drizzle the garlic butter mixture over the scallops, making sure they are well-coated. Add the Topping: In another bowl, mix together breadcrumbs, Parmesan cheese, and chopped parsley. Sprinkle the mixture evenly over the scallops. Bake: Bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and the topping is golden brown. Serve: Serve the scallops hot with lemon wedges on the side for a burst of fresh flavor. Notes: For extra zest, you can add a pinch of red pepper flakes to the garlic butter mixture if you like a bit of spice. Ensure scallops are fully dried before baking to achieve a crispy topping. #scallops

Ingredients: 1 large baguette, sliced into 1/2 inch pieces 2 tablespoons olive oil 2 ripe tomatoes, diced 1 cup fresh basil leaves, chopped 8 ounces burrata cheese Salt and pepper to taste Balsamic glaze for drizzling Instructions Preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet and brush each piece lightly with olive oil. Bake in the preheated oven for about 5-7 minutes, or until the edges are golden and crisp. In a bowl, combine the diced tomatoes and chopped basil. Season with salt and pepper to taste. Once the baguette slices are toasted, let them cool slightly, then top each slice with a generous spoonful of burrata, and place the tomato-basil mixture Drizzle with balsamic glaze just before serving. Enjoy!🌺 #Crustini #fypage #appetizers #tomatoes

Ingredients: 4 cod fillets 2 tbsp olive oil Salt and pepper to taste 1 small onion, diced 3 cloves garlic, minced 1 (14 oz) can diced tomatoes 1/2 cup fresh basil leaves, chopped 1/4 cup kalamata olives, sliced 1 tsp dried oregano 1/2 tsp red pepper flakes (optional) Fresh parsley, chopped (for garnish) Lemon wedges (for serving) Instructions: Season the cod: Season cod fillets with salt and pepper. Sear the cod: Heat olive oil in a skillet over medium-high heat. Sear cod fillets for 3-4 minutes per side until golden and cooked through. Remove and set aside. Make the tomato basil sauce: In the same skillet, sauté diced onion and garlic until softened. Add diced tomatoes, oregano, red pepper flakes, and kalamata olives. Simmer for 5-7 minutes. Add the basil: Stir in chopped basil and return the cod fillets to the skillet, spooning the sauce over the top. Serve: Garnish with fresh parsley and serve with lemon. Enjoy!

Ingredients 1 tablespoon butter 1 tablespoon olive oil 1 medium onion, finely diced 2 medium carrots, peeled and diced small 4 garlic cloves, finely minced 1 tablespoon fresh rosemary, finely chopped 10 cups low-sodium chicken broth (add more if needed) 1 1/2 teaspoons kosher salt (adjust to taste) 3/4 cup orzo pasta 3 large eggs 2 large egg yolks 3 tablespoons fresh lemon juice (zest the lemon before juicing) 2 cups shredded rotisserie or leftover chicken 1/4 cup fresh dill, finely chopped Lemon zest from 1 medium lemon Freshly ground black pepper, to taste Dill sprigs and lemon slices, for garnish Instructions 1. Sauté the Vegetables: Heat a large stockpot or Dutch oven over medium heat. Add the butter and olive oil, swirling until the butter melts. Add the diced onion and carrots, stirring to coat. Cook for 3-4 minutes, or until the onion is softened. Stir in the garlic and rosemary, cooking for another 30 seconds until fragrant. 2. Cook the Orzo: Pour in the chicken broth and add the salt. Bring to a boil and let it cook for 10 minutes. Add the orzo pasta and continue cooking for 8-10 minutes, or until the orzo is tender. Remove the pot from heat. 3. Temper the Eggs: In a medium heatproof bowl or container, whisk together the eggs, egg yolks, and fresh lemon juice until smooth. Gradually ladle about 1 cup of the hot broth into the egg mixture while whisking constantly. Repeat with 1-2 more ladles of broth to slowly raise the temperature of the eggs without scrambling them. 4. Finish the Soup: Return the pot to medium-low heat. Slowly pour the tempered egg mixture back into the soup, stirring constantly. Cook for about 5 minutes until the soup thickens slightly. Add the shredded chicken, chopped dill, and lemon zest. Stir to combine. If the soup is too thick, add additional chicken broth to reach your desired consistency. 5. Season and Serve: Taste the soup and adjust seasoning with more salt, black pepper, or lemon juice as needed. Ladle the soup into bowls and garnish with lemon slices, freshly ground black pepper, and sprigs of dill. Serve warm and enjoy!🌺

Ingredients: Chimichurri Sauce: 1/4 cup extra virgin olive oil 2 tablespoons red wine vinegar or apple cider vinegar Zest and juice of one lemon 1/2 cup fresh flat-leaf parsley leaves, stems removed 1/4 cup fresh cilantro leaves, stems removed 1/4 cup fresh mint leaves, stems removed 3 garlic cloves, sliced 1 small red chili, seeded and chopped 1 teaspoon sea salt 1/4 teaspoon black pepper Shrimp: 2 lbs jumbo shrimp, peeled and deveined Instructions: Prepare the Chimichurri Sauce: Add olive oil, vinegar, lemon zest, and juice to a small food processor or blender, followed by parsley, cilantro, mint, garlic, chili, salt, and pepper. Pulse until the mixture is finely chopped and combined. Marinate the Shrimp: Toss the shrimp with half of the Chimichurri sauce, coating them evenly. Cook the Shrimp: Heat a large non-stick skillet over medium heat. Place the shrimp in a single layer and cook until they turn pink and opaque, approximately 2 minutes per side. Serve: Arrange the shrimp on a platter with the remaining Chimichurri sauce for dipping. Add lemon wedges on the side for extra flavor, if desired. Enjoy! 🌺

Ingredients: For the Crispy Chicken: 2 large boneless, skinless chicken breasts 1/2 tsp salt Freshly ground black pepper, to taste 1/4 cup all-purpose flour 1 tbsp unsalted butter For the Mushroom Sauce: 2 tbsp unsalted butter 10 oz mushrooms, sliced (button or Swiss brown) 2 garlic cloves, minced 3/4 cup low-sodium chicken or vegetable stock 1 cup heavy cream (full fat) 1/2 cup freshly grated Parmesan cheese Kosher salt and freshly ground black pepper, to taste For Garnish: 2 tbsp finely sliced chives (optional) Directions: 1. Prepare the Chicken: Slice each chicken breast horizontally to create 4 thinner fillets. Sprinkle both sides with salt, pepper, and a light coating of flour. 2. Cook the Chicken: In a large non-stick skillet, melt 1 tbsp butter over medium-high heat. Add chicken fillets and cook for about 2 1/2 minutes on each side until golden brown and cooked through. Remove chicken from the pan, cover, and set aside. 3. Sauté the Mushrooms: In the same skillet, add the remaining butter and turn the heat to high. Add mushrooms, cooking for about 4 minutes until they start to brown around the edges. 4. Add the Garlic: Add minced garlic with a pinch of salt and pepper, cooking for another minute until garlic is fragrant and mushrooms are golden. 5. Add Chicken Stock: Pour in the chicken or vegetable stock, scraping up any browned bits in the skillet. Bring to a simmer and cook for about 2 minutes to reduce slightly. 6. Make the Creamy Sauce: Lower heat to medium, then stir in the heavy cream and let it gently simmer for 2-3 minutes to thicken. 7. Add Parmesan: Stir in the freshly grated Parmesan cheese. Taste and adjust salt and pepper as needed. 8. Combine and Serve: Return the cooked chicken to the skillet, spooning the creamy sauce over the top. Let the chicken warm through for about 30 seconds. 9. Serve: Garnish with fresh chives, if desired. Serve directly from the pan for a cozy, family-style meal. Enjoy!🌺

Ingredients: 2 cups broccoli florets 2 cups Brussels sprouts, halved 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups) 1 can (15 oz) chickpeas, drained and rinsed 1/2 onion, sliced Dash of garlic powder For the Dressing: 1/2 cup tahini 1/2 cup Dijon mustard 2 tablespoons lemon juice 2 tablespoons maple syrup 1/4 cup apple cider vinegar 1/2 cup water (adjust as needed) Baking & Spices: Salt and freshly ground black pepper, to taste Oils: Drizzle of olive oil Instructions: Prepare the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli florets, halved Brussels sprouts, sliced onion, and sweet potato pieces. Drizzle with olive oil and season with garlic powder, salt, and black pepper. Toss to ensure even coating. Roast the Vegetables: Place the baking sheet in the oven and roast the vegetables for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized. Prepare the Chickpeas: On a separate baking sheet, spread out the drained chickpeas. Drizzle with olive oil and sprinkle with salt, pepper, and a dash of garlic powder. Roast the chickpeas in the oven for about 15 minutes, or until crispy. Make the Maple Dijon Tahini Dressing: While the veggies and chickpeas are roasting, whisk together the tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water in a medium bowl until smooth. If the dressing is too thick, gradually add more water, one tablespoon at a time, until you reach your desired consistency. Adjust seasoning with salt and pepper to taste. Assemble the Bowls: Once the roasted veggies and crispy chickpeas are ready, divide them into serving bowls. Drizzle the Maple Dijon Tahini Dressing generously over the top! Enjoy!🌺 #fypage #tahini #chickpeas #roastedveggies

Ingredients: 1 Rack of Lamb (8 to 9 single rib lamb chops) 1/3 cup olive oil 4 garlic cloves, crushed juice of 1 lemon 2 tbsp fresh oregano or 2 tsp dry oregano dash of salt and pepper portabella mushrooms, thinly sliced tomatoes, sliced green onion, sliced lemon slices for garnish Directions: Pat dry Rack of Lamb and slice into individual chops, removing some of the fat. Mix all of the marinade ingredients and rub it into the meat on all sides. Marinate chops covered in a deep dish for an hour to overnight. Pre-heat a cast-iron/stainless steel pan over high heat. Once hot, add 2 tablespoons olive oil. Place the lamb chops in the hot pan then sear for 3 to 4 minutes per side until golden brown. Flip, add sliced mushrooms, and cook until the desired doneness. Add tomatoes and the rest of marinade during the last minute. Once done, transfer the chops to a plate and let them rest for 5 to 10 minutes. Garnish with lemon slices, sliced green onion, and oregano. Enjoy!🌺 #lamb #chops #Greek #fypage

#pistachio #Smoothie

Ingredients: For the shrimp: 1 pound shrimp, peeled and deveined 1/4 cup teriyaki sauce 1/4 cup pineapple juice 1 tablespoon rice vinegar 1/2 teaspoon garlic powder 1/4 teaspoon ginger powder For the rice: 1 cup sushi rice 1 1/2 cups water For the pineapple salsa: 1 mango, diced 1/4 cup red onion, finely chopped 1/4 cup cilantro, chopped 1 tablespoon lime juice 1/2 teaspoon chili powder Instructions: Cook rice: Cook rice according to package directions. Marinate shrimp: Marinate shrimp with teriyaki sauce, pineapple juice, rice vinegar, garlic powder, and ginger powder for at least 30 minutes. Cook shrimp: Grill or pan-sear shrimp until cooked through. Make pineapple salsa: Combine mango, red onion, cilantro, lime juice, and chili powder in a small bowl. Assemble: Place a layer of rice on a plate. Top with grilled shrimp, pineapple salsa, and any additional toppings you desire (such as avocado, sesame seeds, or pickled ginger). Enjoy your delicious Pineapple Teriyaki Shrimp Rice Bowl! Tips: For a spicier dish, add more chili powder to the marinade or pineapple salsa. You can substitute sushi rice with brown rice or quinoa. Serve with a side of soy sauce or wasabi for dipping.Enjoy!🌺#teriyakishrimp #Rice #fypage

Ingredients * 4 large eggs * 3/4 cup (150 g) sugar * 4 oz (115 g) unsalted butter, melted * 1 teaspoon vanilla extract * 1/2 teaspoon almond extract * 1/4 teaspoon salt * 1 teaspoon baking powder * 3 1/2 cups (420 g) all-purpose flour * 2 cups (280 g) whole almonds * Melted chocolate, for serving Instructions 1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. 2. In a large mixing bowl, add the eggs and sugar and beat together using a whisk or hand mixer until well combined and slightly frothy. Add the melted butter, vanilla extract, almond extract, and salt to the egg mixture. Mix until fully incorporated. 3. Sift in the baking powder and flour. Stir until the dough comes together but avoid overmixing. Gently fold the whole almonds into the dough until evenly distributed. 4. Divide the dough into two equal portions. Place each portion on the prepared baking sheet. Lightly sprinkle with flour and shape them into two long logs. Flatten the tops making them no more than 1 inch in thickness. 5. Bake the logs in the preheated oven for 20 minutes, or until lightly golden. Remove from the oven and let them cool on the baking sheet for about 10 minutes. Transfer the logs to a cutting board. Using a sharp knife, slice them diagonally into pieces about 1/2 inch thick. Careful not to make them too thin or they might break when cutting. 6. Arrange the biscotti slices on the baking sheet, cut side down. You might need to use two baking sheets to fit all the cookies. Bake for 8-10 minutes, then flip them over and bake for an additional 8-10 minutes, or until both sides are golden brown and crisp. 7. Let the biscotti cool completely on a wire rack. Once cooled, dip one end or drizzle the biscotti with melted chocolate. Place the biscotti on parchment paper and refrigerate briefly to set the chocolate. 8. Enjoy your biscotti with coffee, tea, or dessert wine. Store in an airtight container for up to two weeks. Enjoy!🌺

Herb Stuffed Crescent Roll Carrots - Awesome Easter Brunch Appetizer!

Delish! SHEET PAN EGGPLANT PARMESAN

Spicy Honey-Ginger Chicken Bowls with Yum Yum Sauce

Spring Quinoa Salad with Honey Lemon Vinaigrette