Cucumber Sandwiches

12 slices white bread

8 oz. cream cheese, room temperature

1/2 tsp dried dill

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp freshly cracked pepper

2 Tbs lemon juice

1 green onion, sliced

1 large English cucumber, peeled and sliced finely

Lay the bread out on parchment paper-lined baking sheet and freeze for at least one hour.  (This will make slicing the bread slightly easier.)

Whip together the cream cheese, dill, garlic powder, salt, pepper, lemon juice, and green onion until everything is evenly mixed and the cream cheese is soft and spreadable.

Slice the crusts off the bread, then spread with cream cheese and layer cucumbers on top.  Cut into smaller sandwiches.  

From Budget Bytes

Butternut Squash Soup

2 lbs butternut squash cubes

2 medium onions, peeled and sliced into thin half moon strips

1 Tbs olive oil

1/2 tsp coarse salt

1/8 tsp coarsely ground black pepper

2 c water

2 Tbs chicken bouillon paste

2 cloves garlic, finely minced

6 oz. cream cheese

1/2 c milk

1/2 c heavy cream

1/8 tsp cayenne pepper, plus more to taste

Optional: crumbled bacon bits

Preheat oven to 375℉.  Scatter butternut squash cubes and onions evenly over a half sheet pan.  Drizzle with olive oil and then sprinkle with salt and pepper.  Lightly toss.  Roast in the oven for 40-60 minutes without stirring until the squash and onions are tender and golden.

Scrape the squash/onion mixture into a 4-qt pot.  Add the water, bouillon, and garlic and bring to a simmer.

Stir the cream cheese cubes into the soup.  Turn off the heat and let the cream cheese melt into the soup, 2-3 minutes.  Add the milk and cream and stir to combine.

Using an immersion blender, blend the soup until smooth.  Return the soup to medium-low heat to heat through.  Stir in the cayenne pepper, and then add additional salt, pepper, and cayenne pepper to taste.  Serve warm with crumbled bacon on top!

From Mel's Kitchen Cafe

Harvest Apple Salad

Candied Pecans:

3 Tbs butter

1 large egg white

1/8 tsp salt

3/8 c sugar

3/4 tsp cinnamon

1/8 cayenne powder

2 c raw pecans, chopped

Preheat oven to 325℉.  Melt butter on small, rimmed baking sheet (line it with aluminum first!), making sure butter doesn't burn.

In a medium sized bowl, add the egg white and salt and whisk until foamy but still liquidy, 30 seconds or so.  Add the sugar and cinnamon and cayenne powder and mix until well blended and the cinnamon is completely mixed in.

Add the pecans and gently mix until the nuts are well coated, making sure to get underneath to the bottom of the bowl as you mix.

Spread the pecan mixture in an even layer over the melted butter in the pan.  Bake for 10 minutes.  Remove the pan from the oven and, using a spatula (the pancake flipping kind), quickly stir the pecans and spread them back into an even layer.  Bake for another 10 minutes, stir again, and spread into an even layer.  Bake for a final 5-10 minutes (watching closely!) until the pecans are sizzling and lightly golden.  Remove pan from the oven, give the pecans another good stir, scraping the bottom of the pan.  Spread them into an even layer and let them rest on the pan for 1-2 hours WITHOUT STIRRING AGAIN until completely cooled and the sugar coating has set.  The pecans will keep for up to a week well-covered in a cool, dry place (not the fridge).

While the pecans are baking combine all ingredients for your Vinaigrette Dressing in a blender, blending until smooth (refrigerate until ready to use):

1/2 c olive oil

1/4 c apple cider vinegar

1 to 2 Tbs honey

1 tsp Dijon mustard

1 clove garlic, finely minced

1/4 tsp coarse kosher salt (if using table salt, use half)

pinch of black pepper

Salad:

6 c baby spring greens, baby arugula, baby kale, or combination

1 c chopped apple (about 1 medium apple-- fuji, cosmic crisp, or honeycrisp works well here)

3/4 c candied pecans

1/2 c craisins

1/2 c lightly salted, roasted pumpkin seeds (can sub salted, shelled sunflower seeds)

1/2 cooked and crumbled bacon (about 6 strips)

1/2 c crumbled feta cheese (this is way better if you buy a block of feta and crumble it yourself!)

1/4 c thinly sliced red onions

From Mel's Kitchen Cafe

Creamy Basil Pasta Salad

Dressing:

1 c mayo

1 c cottage cheese

1 Tbs minced garlic

1 lemon, zested and juiced (I only use half the lemon juice)

1/2 tsp kosher salt

1/4 tsp black pepper

1.5 oz. basil (about 3 c lightly packed)

For the Salad:

10 oz. cherry tomatoes, sliced in half

4 oz. sun-dried tomatoes, packed in oil and roughly chopped (about 1/2 c)

1.5 oz. arugula

3/4 c freshly grated Parmesan cheese

16 oz. dry bowtie pasta

Start by blending or processing all the dressing ingredients together, give them time to sit in the fridge and fully blend (30-60 minutes)

Cook pasta in salted water according to package directions, then strain and rinse with cold water.

Place the well-drained pasta in a large salad bowl.  Add the cherry tomatoes, sun-dried tomatoes, arugula, and Parmesan cheese.  Pour dressing over, and toss until well combined.

Best if served immediately, but can serve later by drizzling a little bit of milk or buttermilk over and stirring again.

From Our Best Bites

Garlic Noodles

1/4 c brown sugar

1/4 c oyster sauce

4 tsp soy sauce

2 tsp toasted sesame oil

16 oz. angel hair pasta

lots of garlic (8 cloves?)

1 bunch of green onions

8 Tbs butter

Add the brown sugar, oyster sauce, soy sauce, and sesame oil to a small bowl and whisk to combine.

Bring a large pot of water to a boil and cook the noodles according to the package directions.  Drain the noodles in a colander and set aside.

While the pasta cooks, mince the garlic and slice the green onions.  Melt the butter in a large skillet over medium-low heat.  Once the butter is melted and bubbly, add the garlic and onions (saving a handful of the greener ends for garnish) and sauté until they are soft and fragrant (1-2 minutes).

Remove the skillet from the heat.  Add the drained pasta and oyster sauce mixture to the skillet and stir well to coat the pasta.  (You can add a sprinkle of hot water if the pasta is stiff or sticky and not stirring up well!)  Garnish with reserved green onions and serve!

From Budget Bytes

Perfect French Bread Pizza

2 loaves Italian or French bread 

1/4 c olive oil

2 tsp Italian seasonings

1/2 tsp kosher salt

24-32 oz. mozzarella cheese

3 c pasta sauce

1/2 c freshly grated Parmesan cheese

sprinkling of parsley

Preheat oven to 400℉.  Slice bread lengthwise and then cut each half into about 3 pieces or so.  If the bread is thicker than about an inch, press down on each piece until it's closer to that thickness.

Place the bread on a large baking sheet (covered in aluminum foil!).  Combine the olive oil, Italian seasonings, and salt in a small bowl and brush the sliced portion of each piece of bread with the olive oil mixture.

Top the bread with half the cheese and place in the oven, cook 8-10 minutes until the cheese melts.

While the cheese is melting, warm the sauce in the microwave or on the stovetop.  Remove bread from the oven and spread the sauce evenly over the bread.  Top with the remaining cheese and return to the oven until the cheese has melted and the sauce is bubbling, about 5-6 minutes.  Remove from oven and sprinkle with Parmesan cheese and parsley.

From Chocolate with Grace

Cucumber Avocado Salad

3/4-1 lb seedless cucumber, washed and cut into chunks

2 thin or 1 regular scallion(s), thinly sliced

1 large avocado, pitted and diced

2 Tbs mayonnaise

1 Tbs lime juice

Salt and hot sauce (sriracha works great!) to taste

Chopped cilantro

Combine cucumber, scallions, and avocado in a bowl.  Whisk together sauce (mayo, lime juice, hot sauce, salt), drizzle over vegetables and stir to combine.  Sprinkle with cilantro.  Enjoy immediately!

From Smitten Kitchen

Lentil Tacos

1.5 c dried brown or green lentils, rinsed and drained

3.5 c chicken or vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp coarsely ground black pepper

1 c red or green salsa (preferably thick and chunky vs. thin and watery)

12-15 taco shells

Taco toppings of choice: lettuce, chopped tomato, grated cheese, sour cream, cilantro, etc.

In a 6-quart electric pressure cooker, combine the lentils, broth, and seasonings.  Secure the lid and valve and cook on high for 12 minutes.  Let the pressure naturally release for 10 minutes before releasing remaining pressure.  

Drain off any excess liquid, if desired.  Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).  Can mash lentils lightly, if desired.  The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

Serve the warm lentils in taco shells with toppings.

From Mel's Kitchen Cafe

"Dump" Chili

28 oz. ranch style pinto beans, do not drain

14 oz. black beans, rinsed and drained

14 oz. white beans, rinsed and drained

14 oz. tomato sauce

14 oz. diced tomatoes

14 oz. fire roasted tomatoes with green chile

7 oz. chopped green chile

14 oz yellow corn, drained

2 Tbs Mexican spice mix (or taco seasonings)

Optional: 1-2 lbs meat of your choice, cooked

Toppings: shredded cheese, sour cream, green onions, corn chips, rice, fresh tomatoes, etc.

Stope Top Directions: Combine all ingredients in a large pot.  Bring to a simmer over medium low heat, cover with lid and simmer, stirring occasionally for 2-10 hours.

Crock Pot Directions: Combine all ingredients in a large crock pot.  Cook on low for 8-12 hours.

From Barefeet in the Kitchen

Sourdough Bread

Day 1: Feed your starter: 50g, 50g, 50g (original starter, flour, water), let sit 8 hours

Day 2: Mix your levain: 30g starter, 120g warm water, 120g flour; mix in a medium bowl, put a lid on it and leave it on your counter, 10-14 hours

Day 3: Make dough: 270g levain, 520g warm water, 600g unbleached all-purpose flour, 200g white whole wheat flour, 18g salt

Weigh flours into a medium bowl.  Add levain and water in a large bowl, mix well.  Add flours to water mixture and mix thoroughly.  Cover and rest 20-30 minutes.  At this point, it's really helpful if you write out a time sheet of each step so you know what time to do each thing.  Go ahead and weigh your salt, too, while you're at it.

Add salt and mix thoroughly (okay to use water or oil to keep dough from sticking to hands), kneading with fold over knead method, 15-20 times. Place in covered container and let rest for 30 minutes.

First fold using letter fold method.  Cover and rest 30 minutes.  (*Using a wet cookie sheet, pat the dough down and stretch it to fill the cookie sheet, then fold in thirds across the sides, then in thirds top to bottom.)

Second fold using letter fold method.  Cover and rest 30 minutes.

Third fold using letter fold method.  Cover and rest 30 minutes.

Fourth fold using letter fold method.  Cover and rest 60-90 minutes.  (Dough should be billowy)

Divide dough into two pieces.  Shape each loaf into a ball, cover and rest for 20-30 minutes.

Line a banneton (or large-ish bowl) with a cotton or linen towel and sprinkle with flour.  Shape dough into final shape and place dough seam side up in banneton.  Place banneton in a plastic bag, seal, and let rise for 60 minutes.  Refrigerate for 8-16 hours.

Day 4: Baking Day  45 minutes before baking, heat up oven with Dutch oven inside to 500 F.  Remove loaves from fridge just before baking.  

After 45 minutes of pre-heating reduce heat to 450 F.  Tip the loaf onto parchment paper, score, and place into hot Dutch oven, replace lid, and bake 20 minutes.  Remove lid and bake an additional 10-15 minutes.  Turn out finished loaf onto a wire rack or cutting board.

Try to let it cool before you eat it.  (Hint: that's not possible!)

From Lorraine Hansen

Avocado Veggie Flatbread

Roasted Vegetables:

6 c chopped veggies (I like to use zucchini, squash, tomatoes, peppers)

2 Tbs olive oil

1/2 tsp coarse kosher salt

1/4 tsp coarsely ground black pepper

1/4 c basil pesto (optional)

Creamy Avocado Layer:

1/4 c milk

1-2 Tbs lime juice

3 ripe avocados, skin and pit removed

4 oz. cream cheese, softened

pinch of salt and pepper

Flatbread:

Costco's Toaster naan

freshly chopped chives, green onions, or cilantro for garnish

Preheat the oven to 425.  Place the chopped veggies on a lined baking sheet (put down foil first), drizzle with olive oil, sprinkle with salt and pepper and toss.  Roast for 10-15 minutes and stir, then roast for another 5-10 minutes.  Stir pesto into the veggies until evenly coated.

While the veggies are roasting, add milk, lime, then avocados, cream cheese, salt and pepper to a blender or food processor and blend on low speed, using the tamper to help combine the thick ingredients.  Process until very smooth and creamy.

Warm the flatbread in the oven, microwave, or toaster oven.  

Top the naan with a layer of the avocado cream, then heap with roasted vegetables.  Garnish with chopped chives or whatever.  Serve immediately.

From Mel's Kitchen Cafe

Black Bean and Mango Quinoa Salad

2 c cooked and cooled quinoa (2/3 c dry quinoa)

14 oz. can black beans, rinsed and drained

1-2 medium mango, peeled & diced

1 pepper, diced

4-5 diced tomatoes

6 green onions, thinly sliced

1 handful chopped cilantro (about 1/2 c)

1/4 c red wine vinegar

3 Tbs olive oil

1-2 Tbs lime juice

freshly cracked pepper

*To cook 1 c quinoa, lightly grease the inside of your instant pot.  Rinse quinoa in a fine mesh strainer with cool water and drain.  Dump quinoa in the instant pot, add 1.25 c water or broth and 1/2 tsp salt (less if using broth) and stir.  Secure lid and set valve to seal, cook on high for 3 minutes.  Quick release immediately and fluff the quinoa with a spoon and allow to cool.

Placed cooked quinoa in a large bowl.  Add mango, pepper, green onion, tomato, black beans, and cilantro.

In a small bowl, combine vinegar, olive oil, lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

You can eat this on a bed of lettuce or with chips, or just plain.  

From Our Best Bites

TikTok Ramen

6 ramen packets (discard spice packet)

6 Tbs butter

6 garlic cloves

2 Tbs ginger

3/8 c soy sauce

3/8 c water

3 Tbs brown sugar

1 Tbs Sriracha sauce

4 green onions

6 eggs

Everything seasoning

Bring a large pot of water to a boil, whisk together the soy sauce, water, sugar, and Sriracha and set aside.

Boil the ramen noodles for 2 minutes.  Drain and set aside.

Melt butter in a large skillet over medium heat.  When the butter is bubbly, add the garlic and ginger and cook for 1 minute.  Increase heat to medium high and add the soy sauce mixture.  Cook until bubbly (about 1 minute).  Add the noodles and stir to coat completely.

Reduce the heat to medium and push the noodles to one side of the pan.  (You might need to add more butter at this point.)  Carefully crack the eggs into the pan, cook until done.  Divide the noodles and eggs among 6 (or 7) bowls, sprinkle with green onions and Everything seasoning.

From Our Best Bites

Slow Cooker Creamed Corn

32 oz. frozen corn

8 oz. cream cheese

1/2 c butter

1/2 c milk

1 Tbs white sugar

Salt & pepper to taste

Cut butter and cream cheese into cubes, combine everything in a slow cooker.  Cook on high for 2-4 hours, or low for 4-6 hours, stirring occasionally.

From Leah Bentley

Instant Pot Spanish Rice

1 Tbs olive oil

1/4 c onion, diced

1 jalapeño (or half), seeded and minced

2 cloves garlic, minced

2 c vegetable or chicken broth

1 tsp paprika

1 tsp kosher salt

1/2 tsp cumin

1/4 tsp oregano

1 tsp chili powder

2 c rice

8 oz. tomato sauce

1 Tbs butter

Place rice in a colander and rinse really well.  Turn Instant Pot to sauté mode and let heat up, then add oil, onion, jalapeño, and garlic.  Sauté for 2-3 minutes.  Turn Instant Pot off.

Add in stock and scrape up any browned bits from the bottom of the inner pot.  Add in seasonings and stir well.  Add in the rice and gently push down so it's submerged in stock.  Top with tomato sauce.  

Place lid on Instant Pot with vent closed on HIGH for 3 minutes (22 for brown rice).  Let pressure release naturally, then fluff rice with a fork.  Stir in butter if desired.

From A Mind Full Mom

Street Corn Pasta Salad

8 oz. ditalini pasta

4 ears of corn, kernels removed (no need to cook!)

1/4 c red onion, finely chopped

1/4 c cotija cheese, crumbled or sliced thin (queso fresco works, too)

2 Tbs fresh cilantro, chopped small

Dressing:

3/4 c mayonnaise

1-3 Tbs Cholula hot sauce

2-3 Tbs lime juice

1 tsp sugar

1/2-1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red chili powder

Cook the pasta according to package directions, adding a generous tablespoon or so of kosher salt to the water.  When the pasta is done, drain into a colander and rinse with cold water to prevent further cooking.

In a large mixing bowl, stir together the dressing ingredients, then add the pasta, corn, and red onion.  Sprinkle with cotija and cilantro.  Taste and add salt if needed.

Serve immediately or refrigerate until ready to serve.

From Barefeet in the Kitchen

Hawaiian Macaroni Salad

1 lb elbow macaroni

2 Tbs apple cider vinegar

2 carrots, peeled and grated

1/4 c grated onion

2 c mayonnaise

1/2 c sour cream

1/4 c milk

1 Tbs sugar

1 tsp kosher salt

In a large pot of boiling, salted water, cook the macaroni according to directions (cook just to al dente-- don't overcook this!).

While the pasta is cooking, get your carrots and onions all prepped and set aside.  Whisk together mayonnaise, sour cream, milk, sugar and salt.  Set aside.

When pasta is done cooking, drain but DO NOT RINSE!  Immediately transfer to a large food storage bowl.  While still hot, drizzle with the apple cider vinegar and toss.  Then add onions and toss, then add the carrots (and peas, if desired!).  Allow to cool for 15-20 minutes on the counter.

Reserve 1/3 c of the dressing in an airtight container in the fridge.  Drizzle the remaining dressing over the pasta and toss to combine.  Cover and refridgerate 4-5 hours.  Immediately before serving, add reserved dressing.  Season with freshly ground black pepper and adjust seasonings if necessary.  

From Our Best Bites

Caprese Pasta Salad

12 oz. fusilli or rotini pasta
2/3 c olive oil

4 pints cherry tomatoes (40-48 oz)

1 tsp fine sea salt

16 oz. mozzarella pearls (or ball of mozzarella cut into small pieces)

1/4 c chopped fresh basil

2 Tbs white balsamic vinegar

Boil noodles according to directions in a large pot of salted water

Once pasta is cooking, combine olive oil, tomatoes, and salt in a large non-reactive skillet or Dutch oven over medium heat.  Cover.  Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (6-12 minutes).

Remove skillet from heat and stir in the cooked pasta.  Let the mixture cool for a few minutes while you chop the basil.  (You don't want the cheese to melt on contact.)

Stir in the mozzarella and basil.  Add the vinegar, taste and add additional vinegar and salt as needed.  Let it rest for 20 minutes so the pasta can absorb some of the sauce.  (Or refrigerate for future use!)

From Cookie + Kate

20-Minute Tomato Pesto Pasta

1/4 c slivered almonds (pine nuts might work?)

10-12 oz. cherry or grape tomatoes

1/2 c packed fresh basil leaves

1 med. garlic clove, chopped

1/2 tsp red wine vinegar

pinch of red pepper flakes

3/4 tsp kosher salt

1/3 c extra virgin olive oil

1 lb. thin spaghetti noodles

1/2 c freshly grated Parmesan cheese (extra okay!)

fresh basil for garnish

Start your pot of salted water boiling and cook noodles according to directions.  While noodles are boiling, toast the almonds in a small, nonstick skillet over medium heat, stirring constantly, until lightly golden and fragrant, 1-2 minutes.

In a food processor or blender, combine the almonds, tomatoes, fresh basil, garlic, red wine vinegar, red pepper flakes, and salt.  Process for 1 minute.  Scrape down the sides and process again until the mixture is mostly smooth.  With the food processor running, slowly pour in the olive oil and mix for 20-30 seconds.  Set aside.

Drain the noodles and return to the pot.  Pour the pesto sauce over the noodles, add the Parmesan cheese and toss to combine.  Serve immediately with extra Parmesan and fresh basil, if desired.  

From Mel's Kitchen Cafe

Quinoa Patties

2 1/2 c cooked quinoa, room temperature

4 large eggs, lightly beaten

3/4 tsp salt

1/4 tsp pepper

1/4 c chopped flat leaf parsley

1/2 c freshly grated Parmesan cheese

2 cloves garlic, finely minced

1 c finely crushed Ritz crackers (about one sleeve) (can also use Saltines or panko crumbs)

1 Tbs olive oil

Combine the quinoa, eggs, salt and pepper in a medium bowl.  Stir in the parsley, cheese, and garlic.  Add the cracker crumbs and stir until combined.  If the mixture seems overly wet, add a Tbs or two more of cracker crumbs.  If too dry, add a Tbs or two of water or broth.  Let it stand for about five minutes so the liquid can be somewhat absorbed.  Take small handfuls of the mixture and form into little patties, about 1 inch thick, yielding about 11 or 12 patties.

In a large, nonstick skillet, heat the tbs of oil above medium heat until it is hot.  Add a single layer of the patties (probably about half of them) and cook until the bottoms are well-browned, about 5-7 minutes, adjusting heat as necessary to prevent burning.  Flip the patties and cook about 5 more minutes.  Remove from skillet and repeat with remaining patties (adding more olive oil as needed).  Serve warm or at room temperature.

(Serve with roasted vegetables to make this a real meal!)

(If you can't form patties, just throw it all in the skillet and stir fry it like fried rice-- it will still be delicious!)

From Mel's Kitchen Cafe