Archives: Recipes

Ingredients:

For the Feta Dip

7 oz feta cheese
3.5 oz cream cheese, softened
1/4 cup dried cranberries (plus extra for garnish)
2 tablespoons olive oil
1 tablespoon lemon juice
2-3 tablespoons cranberry sauce
2 tablespoons hot honey

For the Honey

3 tablespoons of high quality honey
1/2 teaspoon red pepper flakes
1 garlic clove (smashed)

Directions:

Make the Hot Honey: In a small saucepan, combine: 2 tablespoons honey, 1 clove garlic, smashed, ½ teaspoon red pepper flakes

Warm it over low heat for about 2–3 minutes, just until fragrant and small bubbles appear around the edges. Do not boil. Remove from heat and stir in the remaining 1 tablespoon honey. Let it steep while you make the dip. You can discard the garlic clove before serving if you prefer a smoother finish.

Blend the Feta Base: In a food processor or high-speed blender, combine: 7 oz feta cheese, 3.5 oz cream cheese, 1 tbsp lemon juice (optional)

Blend until the mixture begins to smooth out. Then, with the processor running, slowly drizzle in: 2 tablespoons olive oil. Blend for 1–2 minutes, scraping the sides once or twice, until the dip is light, airy, and creamy. If it’s too thick, add an extra teaspoon of olive oil or a little water until spreadable.

Plate and Serve: Spoon the whipped feta mixture into a shallow serving bowl. Use the back of a spoon to create swoops and swirls — this makes it easier for the honey and cranberry to flow over the top naturally.

Spoon your cranberry sauce into the center of the swirled feta. Let it spill slightly into the curves — you want that marbled look. Then take your warm hot honey and slowly drizzle it over the top, letting it weave through the cranberry and feta.

Serve with crostini bread, toasted pita chips or crackers.

Ingredients

For the Tostadas:

4–6 corn tostada shells
2 cups cooked grilled chicken breast, sliced or chopped
1½ cups corn kernels (fresh, canned, or thawed frozen)
1 cup shredded Monterey Jack or pepper jack cheese
1 tablespoon olive oil
Salt & pepper to taste

For the Cilantro Lime Cream:

½ cup sour cream or Greek yogurt
Juice of 1 lime
1 tablespoon chopped fresh cilantro
1 clove garlic, minced
Pinch of salt

Optional Toppings:
Sliced jalapeños
Extra chopped cilantro
Crumbled cotija cheese
A dash of chili powder

Directions

In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, chopped cilantro, minced garlic, and a pinch of salt. Chill in the fridge until ready to use.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add corn kernels and sauté for 4–5 minutes until slightly charred. Season with salt and pepper to taste.

Lay the tostada shells on a baking sheet. Top each with a layer of grilled chicken, a spoonful of sautéed corn, and a generous sprinkle of shredded cheese.

Place under the broiler for 2–4 minutes, or bake at 400°F for about 5–7 minutes, until cheese is melted and bubbly.

Remove from the oven and drizzle with the cilantro lime cream. Garnish with optional toppings like sliced jalapeños, extra cilantro, cotija cheese, or chili powder.

Serve warm with extra lime wedges on the side for a zesty finish.

Ingredients

4 boneless, skinless chicken breasts
1 cup balsamic vinegar
¼ cup honey
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
2 cups cherry tomatoes
2 cups broccoli florets
1 red onion, sliced
Fresh parsley, chopped (for garnish)

Directions

Preheat your oven to 400°F (200°C).

In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, basil, oregano, salt, and pepper. Simmer over low heat until the mixture thickens slightly.

Place chicken breasts in a shallow dish and pour half of the balsamic glaze over them. Let them marinate for at least 15 minutes.

On a baking sheet, arrange cherry tomatoes, broccoli, and red onion. Drizzle with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes.

Heat a skillet over medium-high heat. Add the marinated chicken breasts and cook for 6-7 minutes per side or until cooked through. Brush the remaining balsamic glaze over the cooked chicken breasts.

Serve the balsamic glazed chicken with the roasted veggies. Garnish with fresh parsley if desired.

Ingredients

1 lb boneless, skinless chicken breast, diced
2 tablespoons olive oil
1 bell pepper, chopped
1 zucchini, sliced into half-moons
1 cup broccoli florets
1 cup cherry tomatoes, halved
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and black pepper, to taste
¼ cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions

Warm the olive oil in a large skillet over medium-high heat. Add the diced chicken, seasoning it with Italian seasoning, salt, and pepper. Sauté for 5–7 minutes, stirring occasionally, until the chicken is golden brown and thoroughly cooked.
Introduce the bell pepper, zucchini, and broccoli into the skillet. Stir and cook for 5–7 minutes, until the vegetables start to caramelize and are crisp-tender.

Mix in the garlic and cherry tomatoes. Cook for an additional 2–3 minutes, just until the garlic releases its fragrance and the tomatoes begin to soften and slightly burst.

Take the skillet off the heat and sprinkle Parmesan cheese over the dish, gently tossing to allow the heat to melt it into the chicken and veggies.

Top with fresh chopped parsley and serve warm.

Ingredients

For the Chicken:

-4 boneless, skinless chicken breasts
-1 cup pineapple juice
-1 tbsp olive oil
-1 tsp ground cumin
-1 tsp smoked paprika
-1/2 tsp chili powder
-Salt and pepper to taste

For the Bowls:

-2 cups cooked rice (white, brown, or cauliflower rice)
-1 cup black beans, drained and rinsed
-1 red bell pepper, sliced
-1 green bell pepper, sliced
-1 red onion, sliced
-Fresh cilantro for garnish

For the Jalapeño Ranch Swirl:

-1/2 cup ranch dressing
-1-2 fresh jalapeños, finely chopped
-1 tbsp lime juice

Instructions

Marinate the chicken. Combine pineapple juice, olive oil, cumin, paprika, chili powder, salt, and pepper in a bowl. Marinate chicken for at least 30 minutes.

Preheat grill to medium-high heat. Grill chicken for 6-7 minutes per side, until the internal temperature reaches 165°F. Let the chicken rest before slicing.

In a skillet, sauté the bell peppers and onion with a bit of olive oil until tender and slightly charred, about 5-7 minutes.

In a bowl, combine ranch dressing, chopped jalapeños, and lime juice. Stir to combine.

Divide rice into bowls. Top with black beans, sautéed vegetables, and sliced chicken. Drizzle with jalapeño ranch swirl and garnish with fresh cilantro.

Ingredients

For the Chicken Bites:

1 lb chicken breast, cubed
Salt, pepper & paprika
1/2 cup flour (or cornstarch for crispiness)
2 tbsp oil for frying

Honey Pepper Sauce:

1/4 cup honey
2 tbsp soy sauce
1 tsp black pepper
1 tbsp hot sauce (optional)
1 clove garlic, minced

For the Pasta:

8 oz spaghetti or fettuccine
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan
Salt & pepper to taste
Fresh parsley for garnish

Instructions

Boil pasta until al dente. Drain and set aside.

Season chicken with salt, pepper, and paprika. Dredge in flour and pan-fry in oil until golden and crispy and internal temperature reaches 165 F. Set aside.

In a saucepan, combine honey, soy sauce, black pepper, hot sauce, and garlic. Simmer until slightly thickened. Toss fried chicken in the sauce.

In a skillet, melt butter and sauté garlic. Add heavy cream and Parmesan. Stir until creamy. Toss in cooked pasta and mix well.

Serve creamy garlic pasta with honey pepper chicken. Garnish with chopped parsley.

Ingredients

For the Chicken Marinade:

4 boneless, skinless chicken breasts
1/4 cup lime juice (freshly squeezed)
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper, to taste
Zest of 1 lime

For the Avocado Salsa

2 ripe avocados, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh cilantro, chopped
Juice of 1 lime
Salt and pepper, to taste

Optional Toppings:

Shredded cheddar or pepper jack cheese
Sour cream
Lime wedges

Directions

Marinate the Chicken:

In a bowl or zip-top bag, mix lime juice, olive oil, soy sauce, honey, garlic, chili powder, cumin, paprika, salt, pepper, and lime zest. Add chicken breasts and coat well. Marinate in the fridge for at least 30 minutes and up to 12 hours (the longer your chicken marinates the deeper the flavor will be.

Cook the Chicken:

Preheat grill or skillet over medium-high heat. Grill chicken 6–7 minutes per side or until cooked through (internal temp 165°F). Let rest for 5 minutes before slicing.

Make the Avocado Salsa:

In a bowl, gently toss together avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper. Taste and adjust lime/salt as needed.

Assemble and Serve:

Place grilled chicken on a plate. Spoon avocado salsa generously over the top. Add optional toppings like cheese, sour cream, or a squeeze of fresh lime.

Serving Ideas:

Serve over rice, quinoa, or a bed of greens.
Pair with tortilla chips, grilled corn, or black beans for a complete meal.

Ingredients

For the Salad:

1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 avocado, diced
1/2 red onion, finely chopped
1/4 cup cilantro, chopped
1 jalapeño, seeded and minced (optional)

For the Lime Vinaigrette:

3 tbsp olive oil
2 tbsp lime juice
1 tsp honey
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Directions

In a large bowl, combine the black beans, corn, avocado, red onion, cilantro, and jalapeño (if using). In a small bowl, whisk together the olive oil, lime juice, honey, cumin, salt, and black pepper until well combined.

Pour the vinaigrette over the salad and gently toss to coat all ingredients evenly. Let the salad sit for 10 minutes to allow the flavors to meld.

Serve chilled or at room temperature.

Ingredients

2 pounds baby potatoes, halved
1/4 cup olive oil
Juice and zest of 2 lemons
4 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 cup feta cheese, crumbled
Fresh parsley, chopped (for garnish)

Directions

Preheat the oven to 400°F (200°C).

In a large mixing bowl, combine the halved baby potatoes, olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Toss until the potatoes are well coated.

Spread the potatoes in a single layer on a baking sheet lined with parchment paper.

Roast in the preheated oven for 30-35 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.

Once the potatoes are done, remove them from the oven and sprinkle the crumbled feta cheese over the top.

Return to the oven for an additional 5 minutes, allowing the feta to warm slightly. Remove from the oven, and garnish with fresh parsley before serving.

Ingredients

For the Peaches:

2 ripe peaches, halved and pitted
1 tablespoon melted butter
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon

For Serving:

1 pint vanilla ice cream
2 tablespoons honey or maple syrup
Crushed nuts (pecans or walnuts), optional
Whipped cream, optional
Fresh mint leaves, for garnish

Directions

Preheat your grill or grill pan to medium heat. Brush the cut sides of the peaches with melted butter, then sprinkle with brown sugar and cinnamon.

Place the peaches cut-side down on the grill and cook for 3–5 minutes until grill marks appear and they begin to soften.

Flip and grill the other side for 1–2 more minutes for extra caramelization. Remove from the grill and let them cool slightly.

To serve, set each peach half in a bowl, top with a scoop of vanilla ice cream, drizzle with honey or maple syrup, add crushed nuts if using, and finish with whipped cream and mint.