4-5 per person
5 dates
2.5 tsp goat cheese
2.5 slices Serrano ham

Source, details, tips and full instruction at: reelflavor.com


For the cake:
10 oz. (2 ¼ cups) all-purpose flour; more for the pan
2 cups sugar
1 ½ tsp. baking powder
½ tsp. baking soda
6 oz. (12 tbsp.) unsalted butter, softened; more for the pan
½ cup vegetable oil
1 ½ tbsp. finely minced orange zest or lemon zest (from about 2 lemons)
1 tbsp. vanilla extract
¾ cup strained fresh orange juice
5 large eggs
For the syrup and glaze:
½ cup strained fresh orange juice
1 Tbsp. unsalted butter, melted
2 Tbsp. dark rum
1 cup confectioners' sugar, divided

Source, details, tips and full instruction at: swapnascuisine.com


1 large beet, thoroughly washed
1 avocado, slightly firm
3 tbsp chopped pecans or walnuts
1 tbsp extra virgin olive oil
1 tsp grain mustard
1 tsp Dijon mustard
2 tsp apple cider vinegar
2 tsp freshly squeezed lemon juice
½ tsp agave nectar
⅛ tsp salt, or to taste
2 tsp chia seeds
2 tbsp chopped chives

Source, details, tips and full instruction at: mayihavethatrecipe.com


(Healthier Mongolian Beef Recipe)

Makes 2 servings
1/2 lb beef tenderloin, thinly sliced against the grain
1 TB corn starch (optional)
2 cloves garlic, minced
1/4 tsp ginger, grated
2 1/2 – 3 TB tamari (gluten-free soy sauce)
1 1/2 TB agave nectar (or sugar)
1 tsp Chinese rice wine or dry sherry
2 TB water*
3 green onion, cut into 2-inch pieces (green parts only)
1-2 TB canola oil for the pan

Find this one at Chow Divine and... wow. I can't wait to make my own!
For details, tips and full instruction please visit chowdivine.com


Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Christy shared this one on her blog (The Girl Who Ate Everything) and I could not resist it.
For details, tips and full instruction please visit the-girl-who-ate-everything.com


1 1/2 cups heavy cream
2 tablespoons unsalted butter
1/4 teaspoon ground black pepper
9 ounces fresh tortellini (homemade or storebought)
1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup)
1/8 teaspoon freshly grated nutmeg
1 cup frozen peas, slightly thawed
1/4 cup chopped cooked ham

Colorful and tasty, mixing tortellini with ham and peas, this must taste heavenly!
Source, details, tips and full instruction at: joelens



2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

1/2 C Honey
1T Cider Vinegar

Spicy and sweet simultaneously, this chicken dish looks mind-blowing!
Source, details, tips and full instruction at: ourbestbites.com


1 Tbsp olive oil
1 lb lean ground beef
1/2 cup yellow onion, diced
2 cloves garlic finely minced
2 tsp chili powder
1 tsp paprika
1/2 tsp cumin
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained
1 (4 oz) can diced green chilis
salt and pepper, to taste

Looks delicious! I find this tasty one at cookingclassy.com, please click to read full details and how to do it tips and instruction at cookingclassy.com


8 Chicken thighs, boneless and skinless
1 1/2 lb Dry rigatoni
16 oz Frozen spinach, thawed
16 oz Heavy whipping cream
4 cups Milk, 2%
8 oz Sour cream
1 cup Italian three-cheese blend (Parmesan, Asiago & Romano)
2 Tbsp Butter, unsalted
2 Tbsp Canola or vegetable oil
2 Tbsp All-purpose flour
1 1/2 Tbsp Garlic, minced
2 tsp Garlic salt
2 tsp Kosher salt
1 tsp Black pepper, ground fresh
1/2 tsp White pepper
Dash Cayenne
Dash Nutmeg

Find this at patiodaddiobbq.com - click to read details and full instruction.


1/4 cup butter
1/4 cup flour
2 cups milk
1/8 teaspoon ground nutmeg
1/4 teaspoon thyme
8 oz cheddar cheese
24 oz frozen broccoli florets, thawed
1/3 cup panko bread crumbs
1/2 cup grated Parmesan cheese

Find this tasty recipe at kitchencomments.blogspot.com - click to read details and full instructions.


For Chicken

4 chicken breasts, boneless, skinless, cut into small pieces
1 cup buttermilk
3/4 cup flour
1/2 cup cornstarch
1 egg
1 tbsp garlic powder
1 tsp smoked paprika
1 tbsp hot sauce
salt and pepper to taste
Panko breadcrumbs
oil for frying

For Sauce

1/2 cup mayonnaise
1/4 cup sweet chili sauce (I used Frank's)
1 tbsp Frank's hot sauce
2 tbsp honey

Was looking for something different, find this at jocooks.com - click to read full instruction.


1 lb. lasagna noodles
15 oz. ricotta
1 cup shredded mozzarella
1/4 cup grated parmesan
1 lg. egg
10 oz. frozen spinach
2.5 cups marinara sauce
to taste salt and pepper

This looks so-so tasty and seems pretty easy to prepare, gonna try to make it one of these days!
Find it at budgetbytes.blogspot.com - click to read full instruction.

Most onion cultivars are about 89% water, 4% sugar, 1% protein, 2% fibre and 0.1% fat. They are high in vitamin C, vitamin B6 and folic acid and are a good source of dietary fibre. They are very low in fats and in sodium, and with an energy value of 166kJ (40 kcal) per 100 g (3.5 oz) serving, they can contribute their flavour to savoury dishes without raising the calorific content to any great extent.
Onions contain chemical compounds such as phenolics and flavonoids, that have potential anti-inflammatory, anti-cholesterol, anticancer and antioxidant properties. These include quercetin and its glycosides quercetin 3,4'-diglucoside and quercetin-4'-glucoside. There are considerable differences between different varieties in antioxidant content. Shallots have the highest level, six times the amount found in Vidalia onions, the variety with the smallest amount.
Onion extract has been advocated as a means of promoting the healing of wounds after surgery and reducing scarring. (Source: Wikipedia)


1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds

Find this at the-girl-who-ate-everything.com - click to read full instruction and get some other good tips.

Spinach is thought to have originated in ancient Persia. Arab traders carried spinach into India, and then the plant was introduced into ancient China, where it was known as "Persian vegetable". The earliest available record of the spinach plant was recorded in Chinese, stating it was introduced into China via Nepal (probably in 647 AD).
In AD 827, the Saracens introduced spinach to Sicily.
Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Recently, opioid peptides called rubiscolins have also been found in spinach.
Polyglutamyl folate (vitamin B9 or folic acid) is a vital constituent of cells, and spinach is a good source of folic acid. Boiling spinach can more than halve the level of folate left in the spinach, but microwaving does not affect folate content. Vitamin B9 was first isolated from spinach in 1941. (Source: Wikipedia)


1 lb. pasta (I used whole wheat shells)
4 boneless, skinless chicken breasts (about 2 lbs.), diced
1/4 cup olive oil
8 cloves garlic, minced
1 tsp. salt
5 cups fresh spinach, chopped
1/4 cup white wine
2 cups mozzarella cheese

Found it, click to read full instructions at bitchincamero.com

Sometimes a sandwich it's more than enough, it's everything we need. So, this is a tasty, good looking, irresistible sandwich. And easy to make!

Makes 2 large sandwiches or 4 small wraps

Chive Spread:
1/4 cup Greek yogurt or mayonnaise (OR 2 tablespoons of each)
1 tablespoon finely chopped fresh chives
Salt and pepper, to taste
Avocado Salad:
1 avocado, peeled, pitted and diced
1 tomato, cored and chopped
1 cucumber, peeled, seeded and diced (optional)
Squeeze of lime juice
 2 tablespoons chopped fresh basil or cilantro
Salt and pepper, to taste
4 slices bread (preferably whole grain) or 4 small tortillas (flour or multigrain)
1/4 cup alfalfa sprouts
2 to 4 slices pepper jack cheese

Source, full instructions at ezrapoundcake.com

Spanakopita or spinach pie is a Greek savory pastry.
It is in the burek family of pastries with a filling of chopped spinach, feta cheese (sometimes in combination with ricotta cheese, as it is less expensive, and adds creaminess[citation needed]), onions or scallions, egg, and seasoning. The filling is wrapped or layered in phyllo (filo) pastry with butter and/or olive oil, either in a large pan from which individual servings are cut, or rolled into individual triangular servings (see burek). While the filo-dough recipe is most common, many recipes from the Greek islands call for a crust made of flour and water to form a crunchier, calzone-like exterior in place of the flaky filo dough. The pastry is golden in color when baked, the color often enhanced by butter and egg yolk. Other white, fresh, preferably salted cheeses may also mixed with, or substituted for, the feta cheese. (Source: Wikipedia)


1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese OR ricotta cheese OR cream cheese
1 egg
Salt and pepper to taste
1 pound phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil

Find this tasty recipe at joelens.blogspot.com - click to read full instructions and get all the tips you need.

The zucchini or courgette is a summer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes, it belongs to the species Cucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.
In a culinary context, the zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the zucchini flower. (Source: Wikipedia)


2 medium-sized zucchini, cut in slices or half-moon slices
2 medium-sized yellow squash, cut in slices or half-moon slices
2-4 T chopped fresh basil (or even less, depending on how much you like the flavor of basil)
2 T thinly sliced green onion
1/2 tsp. dried thyme
3/4 tsp. garlic powder
1/2 cup + 1/2 cup low-fat white cheese (I used Pizza Cheese, which is a low-fat blend of Mozzarella, Provolone, Romano, and Parmesan)
1/2 cup coarsely grated Parmesan (I would use a little less if you only have the very finely grated Parmesan from a can)
salt and fresh ground black pepper to taste

It looks tasty, must try out!
Source, read full instruction at kalynskitchen.com

A taquito or flauta is a Mexican food dish consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken.[2] The filled tortilla is crisp-fried. Corn (maize) tortillas are generally used to make taquitos, though flour is sometimes used.

Taquitos as they now exist are claimed to have been invented in at least two places in California, based on family recipes originating in Mexico: in Los Angeles' Olvera Street, at Cielito Lindo, founded by Aurora Guerrero in 1934 and still serving customers and in San Diego, in 1940, by Ralph Pesqueria, Sr., when customers at his tortilla factory began asking for prepared food items. The tortilla factory became El Indio Restaurant, where taquitos and other Mexican food are still served. There are many varieties of taquitos in different regions. Taquitos most often contain beef, chicken, and sometimes include cheese, pork, potato, or vegetables. They are generally thin and tend to be about 6 inches (15 cm) long. Potatoes are usually involved in the breakfast form of taquitos, which are thick and come with eggs. Taquitos are usually served with a type of salsa and/or guacamole.
In the United States, taquitos are very popular as a frozen food. (Source: Wikipedia)

But you can make your own taquito back home.


3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Source, read full instructions at seededatthetable.com

6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper

Source: thenoshery.com

1/2 (10 ounce) package frozen spinach, thawed, drained and coarsely chopped
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, grated
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (parmesan), grated
1/4 cup mozzarella, shredded

Source: closetcooking.com

1/2 pound dry thin spaghetti pasta OR any other pasta
1 Tbsp olive oil
1/2 cup finely chopped onion OR 2 to 3 shallots
1/8 to 1/4 tsp crushed red pepper OR 1 dried red chili, split in half
1 garlic clove, minced
Vegetable bouillon cube OR paste in amount used to flavor 1 cup broth
1/2 cup vodka
1/3 to 1/2 tsp salt
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup whipping cream
3 Tbsp thinly sliced fresh basil
Shaved or grated parmesan cheese, to garnish
Additional fresh basil leaves

Source: 6bittersweets.com

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 0z)

Source: mychocolatetherapy.com

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large beefsteak tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (2 large breasts)
1 cup extra sharp white cheddar, shredded
1 cup monterey jack cheese, shredded
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper

Source: pink-parsley.com

2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

Source: afarmgirlsdabbles.com

4-8 oz fettuccine or linguine
10 tbsp butter, divided
8 oz fresh, sliced mushrooms
2 garlic cloves, minced
3 oz cream cheese, cut into small pieces
2 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
2/3 cup boiling water
1 lb cooked shrimp

Source: chaosinthekitchen.com

4 chicken fillets
4 frozen puff pastry sheets
4 oz cream cheese (the firm kind)
few rashes of bacon
flat-leaf parsley
1 spring onion
1 large egg

Source: kayotic.nl

8 ounces penne pasta (half a box)
2 cups Beecher’s Flagship Cheese Sauce (see below)
1 ounce Cheddar, grated
1 ounce Gruyere cheese, grated
1/4 to 1/2 teaspoon chipotle chile powder

Source: cookingquest.wordpress.com

1 cup finely diced cooked chicken breast
1/2 cup crumbled blue cheese
2 tablespoons shredded cheddar cheese
1/4 cup hot sauce (Frank's brand is what I used)
4 tablespoons unsalted butter, melted and cooled
2 1/4 teaspoons rapid rise dry yeast
2 tablespoons brown sugar
1 cup warm milk ( I used 2%)
2 1/2 cups of flour

Source: joelens.blogspot.com