Greek Dolmades

Ingredients

60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
3⁄4 cup extra-virgin olive oil, divided, plus more for serving
1 large white onion, diced (2 cups)
4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
1 1⁄3 cups finely shopped fresh dill (3 oz.)
1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
1 cup finely chopped fresh mint (2 oz.)
1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
Kosher salt and freshly ground black pepper
2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
Plain Greek yogurt, for serving (optional)

Prepare

1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.

2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).

3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha! 

Greek Dolmades

2018-07-10 07:04:03

Yields 50

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Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Prep Time

35 min

Cook Time

1 hr

Total Time

1 hr 35 min

Ingredients

1. 60-70 fresh grape leaves or one 16-oz jar, drained grape leaves, stems removed (Orlando brand is my favorite)
2. 3⁄4 cup extra-virgin olive oil, divided, plus more for serving
3. 1 large white onion, diced (2 cups)
4. 4 large spring onions or 8 scallions, green parts only, thinly sliced (1 ½ cups)
5. 1 1⁄3 cups finely shopped fresh dill (3 oz.)
6. 1 2⁄3 cups finely chopped flat-leaf parsley (3 oz.)
7. 1 cup finely chopped fresh mint (2 oz.)
8. 1 3⁄4 cups (12 ¼ oz.) short grain rice, soaked in cool water for 10 minutes, then drained)
9. Kosher salt and freshly ground black pepper
10. 2 tbsp. fresh lemon juice, plus a few lemon wedges for serving
11. Plain Greek yogurt, for serving (optional)

Instructions

1. 1. Bring a large pot of water to a rolling boil. Fill a large bowl 2⁄3 of the way with ice water. Add the grape leaves to the boiling water and cook until tenderized, 2 minutes. Remove the leaves using a slotted spoon or small strainer and transfer to the ice water. Once cooled, strain the leaves, and pat dry using a clean towel. Set aside.
2. 2. Set a large skillet over medium heat and add ¼ cup of the oil. Once hot, add the white onion and cook, stirring occasionally until softened, 5 minutes. Add the spring onions, dill, parsley, and mint and continue cooking until the onion is completely soft and somewhat translucent, 3-4 minutes more. Add the rice and 1 teaspoon kosher salt and cook, stirring constantly, for 2 minutes. Add 1 cup water and cook, stirring occasionally, for 10 minutes. Remove from the heat and season with salt and pepper. Set aside until fully cooled.
3. Line the bottom of a large pot or Dutch oven with 3 layers of grape leaves (these will prevent the dolmakadia from scorching later).
4. 3. Working one at a time, place the remaining leaves, bottom-sides up with the points facing you. Place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling. Fold the tip of the leaf over the filling, then roll tightly to make a roughly 2-inch by 1⁄2–inch cigar shape. Place the roll, seam side down, in the lined pot. Continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.
5. 4. Place the pot on the stove and add 1 1⁄3 cups boiling water, the lemon juice, and the remaining ½ cup of oil. Bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; cook until the rice is tender and the leaves are very tender, about 45 minutes.
6. Remove the pot and let cool. Serve the dolmadakia at room temperature or chilled, drizzled with olive oil and alongside lemon wedges for squeezing and Greek yogurt for dipping or topping. Enjoy these delicious Greek Dolmades, and save your leftovers for lunch the next day, that is if you have and Greek dolmades left over! Haha!

By Teresa Gonzalez

Adapted from Saveur

Adapted from Saveur

Florida Girl Cooks http://floridagirlcooks.com/

The post Greek Dolmades appeared first on Florida Girl Cooks.

Shake Shack – Shroom Burger…the way to melt any of your vegan buddies’ hearts! If you know of my past then you know I spent two summers living in New York to attend Photography school at the School if Visual Arts. You’ll know that the Shack and Shroom Burgers both were my love and muse paired with a shake or a good brew for lunch! This burger is sure to not disappoint, fooling even very small children, like my own sons, into devouring these “burgers.” Put this on your summer menu ASAP!

Shake Shack – Shroom Burger

Ingredients

For the mushroom caps and filling:

Assembly

Four 4-inch portobello mushroom caps
1/4 cup canola oil, plus more for deep-frying
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 1/2 cups flour
3 eggs plus 1 egg yolk, divided
2 cups panko breadcrumbs

Filling:

1 1/2 cups grated Muenster
1/2 cup grated cheddar
1/2 teaspoon minced onion
1/8 teaspoon minced garlic
1/4 teaspoon flour
Kosher salt
4 tablespoons ShackSauce (below)
4 hamburger potato buns, toasted
4 pieces green leaf lettuce
Eight 1/4-inch slices ripe plum tomatoes

Ingredients

1. For the mushroom caps, preheat the oven to 375° F.

2. Put mushroom caps on a medium baking pan. Rub caps all over with 1/4 cup of canola oil, then season both sides with the salt and pepper.

3. Arrange mushrooms gill side down in a single layer and roast until tender, 30 to 35 minutes.

4. Remove from the oven and set aside to cool.

5. Slice mushrooms in half horizontally (through their bellies, like you’re slicing a hamburger bun).

6. Put the flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside.

7. For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.

8. Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps.

9. Place cheese disks on gill side of each mushroom cap, cover with other half of cap, cut side down, and gently press together to secure the filling.

10. Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko.

11. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.

12. To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches.

13. Heat over medium heat until the oil reaches a temperature of 350° F on a candy thermometer.

14. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, about 3 or 4 minutes.

15. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.

16. Spoon the ShackSauce onto the top bun. Add a piece of lettuce and two slices of tomato. Transfer the mushroom burgers to the prepared buns. Enjoy! Makes 4.

ShackSauce

Ingredients

1/2 cup Hellman’s mayonnaise
1 tablespoon Dijon mustard
3/4 teaspoon Heinz ketchup
1/4 teaspoon kosher dill pickling brine
1 pinch cayenne pepper

Prepare

1. Whisk together all ingredients to combine.

Shake Shack - Shroom Burger

2017-06-26 20:54:24

Serves 4

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Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

For the mushroom caps and filling

1. Assembly
2. Four 4-inch portobello mushroom caps
3. 1/4 cup canola oil, plus more for deep-frying
4. 1/2 teaspoon kosher salt
5. 1/8 teaspoon freshly ground black pepper
6. 1 1/2 cups flour
7. 3 eggs plus 1 egg yolk, divided
8. 2 cups panko breadcrumbs

Filling

1. 1 1/2 cups grated Muenster
2. 1/2 cup grated cheddar
3. 1/2 teaspoon minced onion
4. 1/8 teaspoon minced garlic
5. 1/4 teaspoon flour
6. Kosher salt
7. 4 tablespoons ShackSauce (below)
8. 4 hamburger potato buns, toasted
9. 4 pieces green leaf lettuce
10. Eight 1/4-inch slices ripe plum tomatoes
11. ShackSauce
12. 1/2 cup Hellman's mayonnaise
13. 1 tablespoon Dijon mustard
14. 3/4 teaspoon Heinz ketchup
15. 1/4 teaspoon kosher dill pickling brine
16. 1 pinch cayenne pepper

For the mushroom caps and filling

1. For the mushroom caps, preheat the oven to 375° F.
2. Put mushroom caps on a medium baking pan. Rub caps all over with 1/4 cup of canola oil, then season both sides with the salt and pepper.
3. Arrange mushrooms gill side down in a single layer and roast until tender, 30 to 35 minutes.
4. Remove from the oven and set aside to cool.
5. Slice mushrooms in half horizontally (through their bellies, like you're slicing a hamburger bun).
6. Put the flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside.
7. For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.
8. Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps.
9. Place cheese disks on gill side of each mushroom cap, cover with other half of cap, cut side down, and gently press together to secure the filling.
10. Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko.
11. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.
12. To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches.
13. Heat over medium heat until the oil reaches a temperature of 350° F on a candy thermometer.
14. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, about 3 or 4 minutes.
15. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.
16. Spoon the ShackSauce onto the top bun. Add a piece of lettuce and two slices of tomato. Transfer the mushroom burgers to the prepared buns. Enjoy! Makes 4.
17. ShackSauce
18. Whisk together all ingredients to combine.

By Teresa Gonzalez

Adapted from Food 52

Adapted from Food 52

Florida Girl Cooks http://floridagirlcooks.com/

The post Shake Shack – Shroom Burger appeared first on Florida Girl Cooks.

These falafel pita sliders are everything healthy and delicious and you’ll want to add it to your weekly meal prep. In my quest to eat cleaner I’ve been searching for some wholesome recipes, such as this one, that are both delicious and healthy. Eating healthy doesn’t mean eating leafy greens without much other substance all day. The ever prevalent healthy source of good food should be coming from fiber. This is something very much absent in American fast food. Subsequently, they sell you up on the idea that you’re getting protein, which it’s legitimacy and wholesomeness are obviously questionable. Obviously, these foods lack the single-most thing that keeps our digestive system clean and functioning to it’s highest efficiency. In an effort to help promote healthier eating I am sharing this recipe that you are sure to love! Enjoy!

Falafel Pita Sliders

Falafel

6 cups water
2 cups dried chickpeas (garbanzo beans)
2 cups finely chopped white onion
1 cup chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley
1/4 cup fresh lemon juice
8 garlic cloves
1 tbsp. ground cumin
1 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. baking soda
1/4 tsp. ground red pepper
Cooking spray

Pita Sliders

1/4 cup plain 2% reduced-fat Greek yogurt
1/4 cup canola mayonnaise
2 tablespoons chopped fresh dill
1/4 teaspoon black pepper
2 – 8 (1-oz.) miniature whole-wheat pita rounds (such as Toufayan)
1 medium tomato, thinly sliced
2 cups loosely packed baby arugula (about 2 oz.)
1 small red onion, very thinly sliced

Prepare

1. To prepare falafel, combine 6 cups water and chickpeas in a large bowl; let stand at room temperature 8 hours or overnight. Drain.

2. Preheat oven to 450°F.

3. Combine chickpeas, onion, and next 9 ingredients (through ground red pepper) in a food processor; pulse until coarsely chopped. Divide and shape mixture into 16 (1/2-inch-thick) patties (about 1/3 cup per patty).

4. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place 8 patties in pan; coat patties with cooking spray. Cook 2 to 3 minutes on each side or until browned. Place on a wire rack set on a baking sheet. Repeat procedure with cooking spray and remaining patties. Place baking sheet in oven; bake at 450°F for 10 minutes. Reserve 8 falafel patties for Falafel Pizza and Falafel, Feta, and Tomato Salad.

Falafel Pit Sliders

2017-04-24 06:06:27

Serves 8

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Falafel

1. 6 cups water
2. 2 cups dried chickpeas (garbanzo beans)
3. 2 cups finely chopped white onion
4. 1 cup chopped fresh cilantro
5. 1 cup chopped fresh flat-leaf parsley
6. 1/4 cup fresh lemon juice
7. 8 garlic cloves
8. 1 tablespoon ground cumin
9. 1 teaspoon kosher salt
10. 1 teaspoon black pepper
11. 1/2 teaspoon baking soda
12. 1/4 teaspoon ground red pepper
13. Cooking spray

Pita Sliders

1. 1/4 cup plain 2% reduced-fat Greek yogurt
2. 1/4 cup canola mayonnaise
3. 2 tablespoons chopped fresh dill
4. 1/4 teaspoon black pepper
5. 2- 8 (1-oz.) miniature whole-wheat pita rounds (such as Toufayan)
6. 1 medium tomato, thinly sliced
7. 2 cups loosely packed baby arugula (about 2 oz.)
8. 1 small red onion, very thinly sliced

Instructions

1. To prepare falafel, combine 6 cups water and chickpeas in a large bowl; let stand at room temperature 8 hours or overnight. Drain.
2. Preheat oven to 450°F.
3. Combine chickpeas, onion, and next 9 ingredients (through ground red pepper) in a food processor; pulse until coarsely chopped. Divide and shape mixture into 16 (1/2-inch-thick) patties (about 1/3 cup per patty).
4. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Place 8 patties in pan; coat patties with cooking spray. Cook 2 to 3 minutes on each side or until browned. Place on a wire rack set on a baking sheet. Repeat procedure with cooking spray and remaining patties. Place baking sheet in oven; bake at 450°F for 10 minutes. Reserve 8 falafel patties for Falafel Pizza and Falafel, Feta, and Tomato Salad.

By Teresa Gonzalez

Adapted from Cooking Light

Adapted from Cooking Light

Florida Girl Cooks http://floridagirlcooks.com/

The post Falafel Pita Sliders appeared first on Florida Girl Cooks.

Growing up in my house, you didn’t need to be in the kitchen to know when my mom was making tostones. The smell of fried banana goodness would hit you if you were in your room or a few houses down playing with your friends. They were one of the most inexpensive but yet delicious treats that my mom often made for us. Simply fried and then lightly salted, it’s all you needed to fulfill you every comfort food dream come true. 

Continuing the Tradition

I’ve continued the tradition and can surely find my sons running to the kitchen shortly into frying up some delicious tostones. This particular recipe is exactly like that of my mom’s and is found in the Cuba! cookbook. I hope that one day they would continue our cultural culinary traditions by making these alongside some of the other delicious Cuban food staples. 

Tostones

Ingredients

4 green plantains, peeled and cut into 1.5 inch lengths
vegetable oil, for frying
sea salt of choice

Prepare

1.Heat at least 3 inches of oil in a large, heavy pot to 325 degrees Fahrenheit.

2. Working in batches, fry the plantain slices for 5 to 6 minutes, until they are light golden and softened. Not browned.

3. Remove the slices from the oil with a slotted spoon and set aside to cool slightly.

4. Increase the heat to 375 degrees Fahrenheit.

5. When the plantain slices are just cool enough to handle, smash them flat. You can use a tostonera, tortilla press, or two pieces of wooden cutting board, using even pressure when smashing down.

6. Return the plantains to the hot oil and fry until they are crispy, 3 to 5 minutes.

7. Transfer the tostones to paper towels to drain. Sprinkle them with salt while hot and serve immediately.

Tostones

2017-05-09 16:40:35

Serves 6

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 4 green plantains, peeled and cut into 1.5 inch lengths
2. vegetable oil, for frying
3. sea salt of choice

Instructions

1. Heat at least 3 inches of oil in a large, heavy pot to 325 degrees Fahrenheit.
2. Working in batches, fry the plantain slices for 5 to 6 minutes, until they are light golden and softened. Not browned.
3. Remove the slices from the oil with a slotted spoon and set aside to cool slightly.
4. Increase the heat to 375 degrees Fahrenheit.
5. When the plantain slices are just cool enough to handle, smash them flat. You can use a tostonera, tortilla press, or two pieces of wooden cutting board, using even pressure when smashing down.
6. Return the plantains to the hot oil and fry until they are crispy, 3 to 5 minutes.
7. Transfer the tostones to paper towels to drain. Sprinkle them with salt while hot and serve immediately.

By Teresa Gonzalez

Adapted from Cuba! Recipes and Stories From the Cuban Kitchen

Adapted from Cuba! Recipes and Stories From the Cuban Kitchen

Florida Girl Cooks http://floridagirlcooks.com/

The post Tostones appeared first on Florida Girl Cooks.

Salted Grilled Asparagus

Ingredients

1 lb. asparagus, ends trimmed
1 tbsp olive oil
1/4 cup tsp Himalayan salt + additional for topping
1/4 tsp freshly cracked black pepper

Prepare
1. Bring a large salted pot of water to a boil over high heat.
2. Boil the asparagus for five minutes, remove and drain water.
3. On a grill over high heat, grill asparagus for 3 minutes and turn cooking another 3 minutes.
4. Transfer asparagus to a plate and top with olive oil, salt, and pepper. Serve while warm.

Salted Grilled Asparagus

2016-01-05 10:40:49

Serves 4

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Prep Time

10 min

Cook Time

12 min

Total Time

22 min

Prep Time

10 min

Cook Time

12 min

Total Time

22 min

Ingredients

1. 1 lb. asparagus, ends trimmed
2. 1 tbsp olive oil
3. 1/4 cup tsp Himalayan salt + additional for topping
4. 1/4 tsp freshly cracked black pepper

Instructions

1. Bring a large salted pot of water to a boil over high heat.
2. Boil the asparagus for five minutes, remove and drain water.
3. On a grill over high heat, grill asparagus for 3 minutes and turn cooking another 3 minutes.
4. Transfer asparagus to a plate and top with olive oil, salt, and pepper. Serve while warm.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Salted Grilled Asparagus appeared first on Florida Girl Cooks.

Vegetable Bake

Ingredients

1/4 cup extra-virgin olive oil, plus extra if required
1 large onion, thinly sliced
3 garlic cloves, sliced
800 g large potatoes , chopped into 1cm cubes
6 medium tomatoes, thinly sliced
1 Malanga, peeled and cubes
1 Routabaga, cubes
1 lb purple potatoes
1 lb carrots, thinly sliced
1 cup kale, coarsely chopped
1 – 16 0z can tomato paste
1 tbsp dried oregano
2 tbsp flat-leaf parsley, finely chopped

Prepare

1. Preheat the oven to 400 degrees F.
2. Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
3. Add tomato paste, stir and simmer just three minutes.
4. Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
5. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
6. Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

Vegetable Bake

2016-01-05 14:01:09

Serves 10

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. 1/4 cup extra-virgin olive oil, plus extra if required
2. 1 large onion, thinly sliced
3. 3 garlic cloves, sliced
4. 800 g large potatoes , chopped into 1cm cubes
5. 6 medium tomatoes, thinly sliced
6. 1 Malanga, peeled and cubes
7. 1 Routabaga, cubes
8. 1 lb purple potatoes
9. 1 lb carrots, thinly sliced
10. 1 cup kale, coarsely chopped
11. 1 - 16 0z can tomato paste
12. 1 tbsp dried oregano
13. 2 tbsp flat-leaf parsley, finely chopped

Instructions

1. Preheat the oven to 400 degrees F.
2. Add the onion and garlic to the pan, with a little more oil if necessary, and sauté for 5 minutes, until softened.
3. Add tomato paste, stir and simmer just three minutes.
4. Chop all vegetables and heat some olive oil in dutch oven medium heat and cook the vegetables adding more oil if necessary, for 5–7 minutes, until softened and golden.
5. Sprinkle with oregano and parsley and season generously with sea salt and ground black pepper. Drizzle with a little more olive oil before transferring to oven.
6. Roast for 50 minutes or until the top has browned and vegetables are tender. Allow to cool slightly before serving.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post Vegetable Bake appeared first on Florida Girl Cooks.

Well it is without question there is something going on. Something to be excited about and something to celebrate. So in all of my excitement and hormonal glory don’t think of taking any of my food or asking me silly questions because I am known to bite as of late. Ok…well maybe I won’t really bite you. But I might bite your food if it looks enticing enough.

Hey speaking of food let’s get back on that topic. The following is a menu of this nonsensical meal I’ve created that jives very little together….

Worchestershire Steaks

Trofie Pasta with Tomato Sauce

Sweet Potato Fries

Makes absolutely no sense at all together. I know. But it does to me.

I’ve kept you in suspense long enough.

My husband and I recently sat down and prayed on what should be our next steps with life and surrendered to whatever he has planned for us. Out of fear of three previous miscarriages, for a very long time, I’ve said no to the possibility to welcoming more children. Naturally that would all make sense and saying no would be so easy. Wrong. The response we received to our prayer was that this is a very good time to grow our family and we just needed to trust in God’s plan for wanting to bless us without questioning the end outcome. That’s a big deal of obedience. But I’ve learned that my way is never any good and that God’s way will always be the only way, every time there after. We have a bit of news… So after taking the next step and waiting we have found out that we are….

Yes, we are PREGO! We are grateful. We feel totally blessed. And we wanted to share our joy with all of you.

The post A BIT OF NEWS… appeared first on Florida Girl Cooks.

Smashed Potatoes

Ingredients

Baby Golden Potatoes (about 20)
1/2 cup extra-virgin olive oil
1/2 tsp. sage
1/2 cup kosher salt
freshly ground black pepper

Prepare

Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
Preheat oven to 450F.
Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
Serve immediately.

Smashed Potatoes

2015-09-22 17:41:54

Serves 8

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Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Prep Time

10 min

Cook Time

45 min

Total Time

55 min

Ingredients

1. Baby golden potatoes (about 20)
2. 1/2 cup extra-virgin olive oil
3. 1/2 tsp. sage
4. 1/2 cup kosher salt
5. freshly ground black pepper

Instructions

1. Using a wide dutch oven or deep skillet, place potatoes in pan in one layer. Add enough water to cover by an inch along with the 1/2 cup of salt. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork.
2. Preheat oven to 450F.
3. Drain potatoes well and pat dry if necessary. Place on baking sheet and gently press each on with a potato masher. If any break just push them back together. Drizzle with olive oil and sprinkle generously with sage and freshly cracked pepper.
4. Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.
5. Serve immediately.

By Teresa Gonzalez

Florida Girl Cooks http://floridagirlcooks.com/

The post SMASHED POTATOES appeared first on Florida Girl Cooks.

Roasted Rosemary Potatoes

Ingredients

10-12 small redskin potatoes, cut in half
1/2 cup diced sweet onion
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper
2 tbsp finely chopped rosemary
2 tbsp freshly chopped parsley

Prepare

1. Preheat oven to 400 degrees Fahrenheit.

2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.

3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.

Roasted Rosemary Potatoes

2015-09-08 20:16:30

Serves 6

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Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr

Ingredients

1. 10-12 small redskin potatoes, cut in half
2. 1/2 cup diced sweet onion
3. 3 tbsp extra virgin olive oil
4. 1 tbsp balsamic vinegar
5. 1/4 tsp sea salt
6. 1/4 tsp fresh cracked black pepper
7. 2 tbsp finely chopped rosemary
8. 2 tbsp freshly chopped parsley

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. In a large bowl, toss all ingredients except the parsley until potatoes are lightly coated with olive oil mix.
3. Place potatoes on a baking sheet lined with parchment paper. Bake for 25 minutes. remove potatoes from oven and gently toss, turning the potatoes over as needed. Bake for another 25 minutes or until potatoes are golden and tender. Sprinkle with parsley and serve.

By The Daniel Plan

Adapted from The Daniel Plan

Adapted from The Daniel Plan

Florida Girl Cooks http://floridagirlcooks.com/

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Spinach-Cheese Pinwheels

Ingredients

1 egg
1 tbsp. water
1/2 cup grated sharp cheddar cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped (about 2 tablespoons)
1/8 tsp. garlic powder
2 tbsp. all-purpose flour
1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Prepare

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.

2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.

3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.

4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it’s too wet, it may make the pastry soggy.

Spinach-Cheese Pinwheels

2015-09-08 19:24:18

Serves 6

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Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Prep Time

20 min

Cook Time

15 min

Total Time

35 min

Ingredients

1. 1 egg
2. 1 tbsp. water
3. 1/2 cup grated sharp cheddar cheese
4. 1/4 cup grated Parmesan cheese
5. 1 green onion, chopped (about 2 tablespoons)
6. 1/8 tsp. garlic powder
7. 2 tbsp. all-purpose flour
8. 1/2 pkg. of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
9. 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Instructions

1. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork.
2. Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a separate medium bowl.
3. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting at a short side, roll up like a jelly roll. Cut into about 20 (1/2-inch) slices. Place the slices, cut-side down, onto 2 baking sheets. Brush the slices with the egg mixture.
4. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Notes

1. For best results, make sure to remove as much liquid as you can from the spinach before adding it to the pastry. If it's too wet, it may make the pastry soggy.

By Teresa Gonzalez

Adapted from Pepperidge Farms

Adapted from Pepperidge Farms

Florida Girl Cooks http://floridagirlcooks.com/

The post SPINACH-CHEESE PINWHEELS appeared first on Florida Girl Cooks.