- 1 sheet puff pastry, thawed
- 1 egg, beaten
- 6 oz feta cheese
- 1/4 cup greek yogurt
- 2 tbsp olive oil
- 1 garlic clove
- 2 tbsp fresh dill, chopped
- 2-3 heirloom tomatoes, sliced into quarter inch rounds
- 1/2-1 cup cherry/grape tomatoes, sliced in half
- 1-2 tsp capers
- 1 medium onion, caramelized
- salt and pepper
Preheat the oven to 425 degrees. Using a rolling pin, gently smooth out the creases on one sheet of puff pastry. Score a 1 inch border around the edge of the sheet using a knife. Do not cut all the way through. Next prick holes all over the center using a fork. Then brush the entire sheet with egg wash. Bake about 15 minutes. It should be puffed and golden. While that is baking, prepare the whipped feta. Add feta cheese, greek yogurt, olive oil, garlic and dill to a food processor. Process until combined and smooth. Set a side. Once the puff pastry is finished baking, take the back of a spoon and press down the center. Top the center with the feta mixture and then the caramelized onions.
Now arrange your tomatoes on top. We used an assortment of tomatoes that we found at the local farmers market. Season the tomatoes with salt and freshly cracked pepper. Garnish with more dill, capers and a drizzle of olive oil.
- 4 tbsp unsalted butter, divided
- 1/2 cup plus 3 tbsp sugar, divided
- 3/4 tsp salt divided
- 2 tbsp cornstarch
- 2 tsp orange zest, divided
- 1 1/2 cup mixed berries (we used blackberries and blueberries)
- 1 1/2 cup white peaches, pealed and sliced
- 1 cup strawberries, halved
- 1 tsp vanilla extract
- 1/2 tsp lemon juice
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 cup whole milk
- optional: whipped cream, ice cream or condensed milk
Preheat oven to 400 degrees. Grease a 12″ cast iron pan with 1 tbsp of butter. Rinse and prepare your fruit. We placed the berries, peaches and strawberries into separate bowls. We used frozen strawberries but fresh will work just as good. In a large bowl whisk together 1/2 cup sugar, 1/4 tsp salt, cornstarch and 1 tsp of zest. Divide the mixture between the 3 different fruit bowls and toss. Stir a dash of vanilla and lemon juice into each bowl. Pour each mixture into the cast iron.
In another bowl add 2 tbsp sugar, remaining zest, flour, baking powder and 1/2 tsp salt. With a pastry cutter, cut in 3 tbsp of butter until you get peas size clumps. Stir in milk to soften the dough. Spoon the dough over the filling. Finally sprinkle with remaining sugar and bake for 35 minutes.
Enjoy with some whipped cream or a scoop of ice cream. We didn’t have either so we improvised and drizzle some condensed milk over the top and it was delicious! Have a safe Independence Day!
- 8 oz Rotini pasta
- 1 cup grape tomatoes, sliced in half
- 1/2 cup yellow bell pepper, diced
- 1/2 cup red/orange pepper, diced
- 1 cup broccoli, blanched
- 1/3 cup red onion, diced
- 1 cup mozzarella pearls
- 1/4 cup kalamata olives, sliced in half
- 1 pound chicken breast
- 1/4 cup Italian dressing
- juice of half a lemon
- salt and pepper to taste
This recipe is really simple and easy to put together. Cook your pasta according to the package directions and drain. For the chicken breast, we just seasoned ours with our favorite seasonings and seared each side for 5-minutes on medium-high heat. Let that rest for about 5-minutes and then dice into bite sized pieces. Put everything into a large mixing bowl and stir to combine.
Just like that, you’re done! We ate ours over a bed of arugula. You can adjust any of the ingredients to your liking. We think next time we’ll switch out the mozzarella and toss in some grated parmesan instead. Shrimp would be a nice substitute for the chicken. Other veggies you could add to this are cucumber, asparagus or zucchini. Let us know what you put in your salad!
If you tuned in to the launch of @wevetriedit’s TikTok, you’ll see that we scored 5 lbs of hand picked snow crab meat. The crab was packaged into 2.5 pound frozen blocks that consist of leg meat as well as small clumps of delicate crab meat. With the 2.5 pounds, we were able to stretch that into 3 different dishes. This crab fettuccine dish was one of them.
- 8 oz fettuccine
- 1/2 lb crab meat
- 3 tbsp butter
- 1.5 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup white wine – Chardonnay
- 2 tbsp lemon juice, about half a lemon
- 1/2 tsp red pepper flakes
- 1/2 cup grated parmesan cheese
- 1 tbsp dried parsley
- salt to taste
Bring a large pot of water to a boil. Salt the water and cook the pasta according to the package directions. We used fettuccine. Angel hair or spaghetti noodles would work well for this recipe as well. Drain and reserve 1 cup of the pasta water. While the pasta is cooking, heat up a large skillet on medium to high heat. Put in the butter and olive oil. Drop in the garlic and sauté for a couple minutes until fragrant and golden brown.
Next add in the white white, lemon juice and red pepper flakes. Bring to a boil and then simmer for 5-8 minutes until the liquid reduces by half.
Toss the noodles in the sauce. Add pasta water 1/4 cup at a time if needed to loosen up the pasta. Add the parsley and crab meat and gently fold into the pasta until combined. Next add parmesan cheese and salt to taste.
Dish up, top with more parmesan and enjoy!
- 12 ounces spaghetti
- 2 tablespoons butter
- 1/2 medium onion, diced
- 8 ounces mushrooms, sliced
- 1 can condensed cream of chicken soup
- 1/2 cup milk on Step 3 and 1/2 cup on Step 4
- black pepper to taste
- 2 cups diced ham
- 1/2 cup frozen peas (cooked)
- 1 cup shredded mild cheddar cheese
- 1/4 cup shredded Parmesan cheese
Cook spaghetti according to package directions.
Melt butter in a large skillet. Add onion and mushrooms, cook until onion is soft and mushrooms are browned.
Add soup, milk, and pepper to the skillet and mix well.
Add ham, peas, mild shredded cheddar cheese, and Parmesan cheese, milk and stir until cheese is melted.
Add drained pasta to the pan and mix well. Season to taste with salt (taste first, your ham may have enough salt.) and serve.
Our grandma’s cabbage rolls was one of our favorite things to eat growing up. We decided to take her recipe and turn it into a soup and it turned out so delicious. Lets get started!
- 1 lb Italian Sausage
- 1 lb lean ground beef
- 1 head of cabbage, chopped
- 1 white onion, diced
- 3 cloves garlic, minced
- 1 cup converted rice, uncooked
- 2 cans (8 oz cans) tomato sauce
- 1 can rotel
- 1 can of dice tomatoes
- 4 cups beef stock
- 3 tbsp brown sugar
- 1 bay leaf
- salt and pepper to taste
First brown the ground beef and Italian sausage. We used lean beef so the soup won’t turn out too greasy. If you aren’t using lean beef, make sure to drain some of the fat out. After the beef and sausage are browned, add in the diced onion and garlic. Sauté for 3-5 minutes until the onions become translucent.
Next add in the chopped cabbage. We roughly chopped ours into 1 inch pieces. Give that a stir and cook for another 3-5 minutes until the cabbage is slightly wilted.
Then add in the remainder of ingredients : beef stock, tomato sauce, dice tomatoes, rotel, brown sugar, bay leaf and rice.
Give that a good mix and bring to a boil. You’ll then simmer this for 30 minutes, covered.
We kept ours on the thicker side. You can definitely thin it out with more broth if you’d like. Give it a taste and then season with salt and pepper to your liking.
We served ours with some plain ol’ white bread and butter, just like grandma would have with her cabbage rolls. It turned out thick and hearty. Exceeded our expectations for the first time doing this route.
We took a midwest staple and turned it into a Minnesota masterpiece. We definitely wanted to use a Minnesota sauce base. First choice was Davanni’s but when we saw Savoy’s in the aisle at our local grocery store (CUB Foods), we thought it would work better because of the thickness. It worked perfectly. Now, this was the first time attempting this new creation and it can be altered many ways. However, we were very impressed with our results. We hope you enjoy the twist on this classic as much as we did.
- 1 lb Sweet Italian Sausage
- 4 oz button mushrooms, sliced
- 1/2 yellow onion, diced
- 1 jar pizza sauce (we used one 14 oz jar)
- 4 oz pizza mix cheese
- 8 oz mozzarella
- 1/8 cup shredded parmesan
- 16 oz frozen tater tots (or whatever fits in cast iron)
- pepperoni (as much as your heart desires)
Preheat oven to 425 degrees. In a cast iron, brown up the Italian sausage. If you are not baking in the cast iron, you can brown up the sausage in a normal skillet. We kept ours in bigger chunks.
Then add the diced onions and sauté for 3-5 minutes until the onions become translucent. Next turn off the heat and add in the sliced mushrooms. Give that a stir.
After that, fold in the pizza sauce and shredded parmesan cheese.
Top with the pizza mix cheese. Then top that with the frozen tater tots.
Bake for 30-35 minutes at 425 degrees until tots are nice and golden brown. Top with mozzarella cheese, pepperoni (we used cups because they are cool!) and sprinkle with dried basil (optional).
Bake for another 5-8 minutes until cheese is melted to your desired liking. Viola!
Some things to note: We used a cast iron for this dish. You do not have to. You can prepare the meat and sauce layer in a skillet and transfer to a baking dish and then top with tots and cheese. If you are using a cast iron, make sure to wash and season the pan promptly after use. The tomatoes sauce is acidic and may cause rusting if it sits in the cast iron for too long.
We let ours sit for about 5 minutes before dishing. The parmesan cheese and the thick sauce also helped keep it together.
This recipe is so versatile. Add ingredients that you like on your pizza. Leave a comment on what you filled and topped your’s with.
- 12 oz pasta (we used mostaccoli)
- 2 tsp olive oil
- 4 cloves garlic, chopped
- 3-4 roma tomatoes, large dice
- 1 cup red onions, sliced
- 2 oz spinach
- parmesan or feta for garnish
- salt and pepper to taste
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 3 tbsp white wine
- 1/2 tsp salt
In a pot bring some water to a boil and cook your pasta. Remember to generously salt your water. Cook your pasta al dente by following the package directions. Drain and set aside. In a large skillet heat 2 tsp of olive oil over medium-high heat. Add your garlic and cook until fragrant. Then add the tomatoes, onions and pasta. Sauté for about 5 minutes until the pasta gets a little brown and the tomatoes soften up a bit.
In a small bowl, place all your ingredients for the vinaigrette and stir until combined.
Next, add the spinach and vinaigrette mixture. Sauté for another 4-6 minutes or until the spinach is wilted. Season to taste with salt and pepper.
Remove from heat and serve with parmesan or feta. For protein, we topped ours with chicken cutlets.
This dish is so quick and easy to whip up. Its not your typical pasta dish but it’s still delicious. Hope you enjoy!
A few years back during our trip down in New Orleans, we had the most divine dish of BBQ shrimp. The shrimp is served in a perfect blend of butter and seasonings. Since then, we’ve been inspired to try and nail the recipe. Along the way, we had this great idea to add pasta and this masterpiece was created.
- 1 lb shrimp peeled and deveined
- 1/2 cup butter
- 1/2 pack of BBQ shrimp sauce mix
- 1 shallot, chopped
- 2 tbsp green onion, chopped
- 1/4 cup worcestershire sauce
- 1/4 cup cream
- 3 tbsp garlic, minced
- 8 oz pasta (we used angel hair)
Fill a large pot of water and place on high heat. While waiting for the water to boil, melt the butter in a large skillet on medium heat. Once butter is melted, drop garlic, shallots and green onions into the skillet. Sauté until fragrant. Should only take 3-4 minutes. Then add BBQ shrimp seasoning. You can either make your own (check out our BBQ shrimp recipe here) or use store bought. We used a half packet of Louisiana Fish Fry Products’ New Orleans Style BBQ Shrimp Sauce Mix.
Stir in the Worcestershire sauce and let that simmer for 2 minutes.
The water should be boiling at this point. Salt your water and drop in the pasta to the boiling water. Cook the pasta according to the directions on the box but take off a couple of minutes since the pasta will finish in the sauce. El dente is key. Put the shrimp into the BBQ shrimp sauce while the pasta is cooking.
Remove the BBQ shrimp off of the burner and stir in heavy cream.
Toss pasta in the sauce. Garnish with chopped parsley.
It turned out delicious! We did squeeze in a little lemon to cut down a bit of the richness of the complete dish. We also tried a few bites with a sprinkle of parmesan and that was a good addition as well. Leave a comment below and let us know how you liked the recipe.
- 1 lbs lump crab meat
- 1/2 cup panko
- 2 tbsp celery, small dice
- 2 tbsp orange bell pepper, small dice
- 2 tbsp red bell pepper, small dice
- 1 cup mayonnaise
- 1 tbsp parsley, chopped
- dash of hot sauce (optional)
- dry mustard
- Old Bay Seasoning
In a skillet, drizzle about a teaspoon of oil. Add in your bell peppers and celery and sauté for about 5 mins or until the veggies are soft. Remove from heat and let cool.
In a mixing bowl, dump your drained crab meat in. Go through the meat and gently look for any shells and remove. We found our crab meat at Costco. Look how large and beautiful the lumps are! You can typically find lump crab meat in the refrigerated seafood section at your local grocery store.
In the same bowl add mayo, panko, dry mustard, old bay, cayenne, parsley and the sautéed veggies. Adjust the seasoning to your liking. If you want it spicer, add more cayenne. Don’t like spicy? You can omit the cayenne and go light on the old bay. Gently mix all ingredients until combined. Season with salt and pepper to taste. Let the mixture sit for 5-minutes to hydrate. In a large skillet, heat a couple tablespoons of oil on medium. Scoop about 2-ounces (roughly 1/4 cup) of the crab cake mix into a ball. Roll in panko and gently flatten. Place in the preheated pan and sauté until golden brown on each side.
We served ours warm with a spicy mango salad. Recipe below.
Spicy Mango Salad
- 2 ripe mangos, diced
- 3 tbsp fresh basil, julienne
- 3 tbsp shallots, slices
- 3 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp sambal
- salt, pepper and sugar to taste
Dice mangos and place in a bowl. Taste your mango to find out how sweet they are and add sugar accordingly. In a separate bowl add white wine vinegar and season with salt and pepper. Add slices shallow and basil. Then slowly whisk in olive oil. Add chili paste. Finally, taste and adjust for salt, pepper and sugar. Let this sit in the fridge for about 15-minutes to chill so all the flavors can mingle.
Recipes were inspired by Chef Royal. You can check out his website for more recipes here : http://chefroyal.com