fresh

Name: Pasta with Fresh Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups cherry tomatoes ((or equal amount of plum tomatoes)*); 10 leaves fresh basil ((or more to taste)); 4 cloves garlic ((minced - or more to taste)); 2 tbsp olive oil; 3/4 tsp salt; 1/2 tsp pepper; 1/4 tsp wine vinegar; 4 oz goat cheese ((1/2 cup)); 3/4 lb spaghetti ((or other long pasta))

Pasta with Fresh Tomato Sauce

0 · Aug 31, 2018 · Leave a Comment

This simple recipe is the perfect quick dinner for the end of summer, when fresh garden produce is everywhere! Ready in as little as 20 minutes, it’s the best way to enjoy a delicious fresh supper without turning on the oven!

* FOLLOW DELICIOUS ON A DIME ON PINTEREST FOR MORE GREAT TIPS, IDEAS AND RECIPES! *

This Pasta with Fresh Tomato Sauce recipe is perfect for when your garden is pumping out ripe, juicy tomatoes faster than you can think of ways to use them and you have a happy little basil plant that keeps threatening to go to seed.

In other words, this is an end of summer recipe.

It’s a simple recipe, which means it depends heavily on using good ingredients – in this case, fresh, ripe tomatoes that have never seen the inside of a fridge (whether they come from your garden or a local market – avoid tomatoes that were shipped across the country).

To me, this pasta is full of the taste of summer – ripe tomatoes, fresh basil, a bit of olive oil and some goat cheese to make it creamy. Toss the fresh tomato sauce with hot pasta (my favourite comfort food, whether it’s summer or not!) and you can have this on the table in 20 minutes, if you need to!

Related: How to Freeze Goat Cheese

And if you don’t have a garden, you can still enjoy fresh herbs! Check out our post: Fresh Herbs: Why They’re Cheaper Than You Think.

PS – You can easily make this using gluten-free pasta – YUM!

Pasta With Fresh Tomato Sauce (No Cook!) – Step-by-Step Instructions

Ingredients for Pasta with Fresh Tomato Sauce

In a large bowl, toss together sliced or chopped tomatoes, minced garlic, slivers of fresh basil, olive oil, wine vinegar, salt and pepper. Mix gently and set aside at room temperature for at least 10 minutes, up to 2 hours (cover with plastic wrap).

Tip: To quickly slice basil leaves into ribbons, stack the leaves together then roll them up lengthwise. Once you have a little roll of basil leaves, use a sharp knife to slice the roll.

When you’re ready to eat, bring a large pot of very salty water to a boil.

Tip: Pasta water should be salty like the ocean, in order to give you the most delicious end result!

Cook pasta until al dente (according to package directions). Before draining the pasta, scoop out a mug of pasta water. Drain pasta (don’t rinse).

Mix goat cheese into tomato mixture.

Toss hot pasta with tomato goat cheese mixture until well combined. Add a splash of pasta water to help the sauce meld.

Serve immediately. Enjoy! 🙂

Pasta with Fresh Tomato Sauce (No Cook) – Common Questions & Answers:

Can I use plum tomatoes (or other large tomatoes) instead?

Yes, you can definitely use plum tomatoes for this raw tomato sauce. Personally I’d just chop them up, but if you think the chopped tomato peel will bother you, cut an X in the bottom of each tomato and pour boiling water over them in a bowl. Let them sit for a few minutes and then the peelings should slip right off. Then you can chop and continue with the recipe.

If you use large tomatoes that aren’t paste type tomatoes, you might also want to cut the tomatoes in half and squeeze some of the juice and seeds out of the middle, so that the fresh tomato sauce isn’t too watery. It all comes down to personal preference!

What if I don’t have time to let the sauce sit and the flavours meld?

You can certainly use the sauce as soon as your pasta is ready – it will still taste great. It will just taste even better if you can let it sit for a while!

How can I choose the best tomatoes for this raw tomato sauce?

Choose the ripest, freshest tomatoes you have access to! Definitely avoid any that have travelled across the continent to your grocery store – they won’t have nearly as much flavour. Don’t use tomatoes that you’ve refrigerated.

Why shouldn’t I store tomatoes in the fridge?

Storing tomatoes in the fridge dulls their flavour. The only time I still do it is if I have half an unused tomato that I don’t want to leave on the counter.

Did you make this Pasta with Fresh Tomato Sauce? Leave us a star rating below!

5 from 1 vote

Pasta with Fresh Tomato Sauce

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

This simple recipe is the perfect quick dinner for the end of summer, when fresh garden produce is everywhere! Ready in as little as 20 minutes, it's the best way to enjoy a delicious fresh supper without turning on the oven!

Course: Main Course

Cuisine: American

Keyword: summer pasta, tomato recipes

Servings: 4 servings

Calories: 471 kcal

Author: Myra

Ingredients

2 cups cherry tomatoes (or equal amount of plum tomatoes)*
10 leaves fresh basil (or more to taste)
4 cloves garlic (minced - or more to taste)
2 tbsp olive oil
3/4 tsp salt
1/2 tsp pepper
1/4 tsp wine vinegar
4 oz goat cheese (1/2 cup)
3/4 lb spaghetti (or other long pasta)

Instructions

In a large bowl, mix together chopped tomatoes, slivers of basil**, minced garlic, olive oil, vinegar, pepper and salt. Set aside at room temperature while you cook pasta, or up to 2 hours (cover with plastic wrap if letting tomato mixture sit longer).
When you're ready to eat, bring a large pot of very salty water* to a boil and cook pasta until al dente. Scoop out a mug of pasta water before draining pasta (don't rinse the pasta).
Mix goat cheese into tomato mixture. Add hot pasta to the bowl and mix well to combine. Add a splash of pasta water to make it more saucy.
Serve immediately. Enjoy! 🙂

Recipe Notes

*Water you cook pasta in should taste salty like the ocean, in order to give you the most delicious pasta results.

**The fastest way to slice basil leaves is to pile them up in a stack, then roll them into a tight little roll, lengthwise. Then use a sharp knife to slice the roll into slivers.

Nutrition Facts

Pasta with Fresh Tomato Sauce

Amount Per Serving

Calories 471 Calories from Fat 126

% Daily Value*

Total Fat 14g 22%

Saturated Fat 5g 25%

Cholesterol 13mg 4%

Sodium 554mg 23%

Potassium 364mg 10%

Total Carbohydrates 67g 22%

Dietary Fiber 3g 12%

Sugars 4g

Protein 17g 34%

Vitamin A 14.5%

Vitamin C 22%

Calcium 7.1%

Iron 12.2%

* Percent Daily Values are based on a 2000 calorie diet.

If you like this Pasta with Fresh Tomato Sauce you might also like:

On the table in 20 minutes, this Quick Cajun Shrimp Pasta recipe is incredibly fast and deliciously spicy. Precooked shrimp make this meal a breeze to whip up, and broccoli adds a healthy crunch. — Quick Cajun Shrimp Pasta

This Sriracha Ranch One Pot Pasta brings together the spicy tang of Sriracha and the creamy coolness of ranch dressing. Ready in just over 30 minutes, it's easy enough for a week night supper, with only one pot to wash later! — Sriracha Ranch One Pot Pasta

This Chicken Caesar Salad Pasta brings you the best of both worlds. Perfect for when you're craving the freshness of your favourite garlicky, lemony caesar salad, but hungry for a big plate of comfort food. Chicken caesar salad - meet pasta. — Chicken Caesar Salad Pasta

Grilled Cheese With Tomato and Onion

0 · Apr 20, 2018 · Leave a Comment

This Grilled Cheese with Tomato and Onion is SO easy that it’s barely a recipe – but SO good that it’s like eating a gourmet grilled cheese. It’s an delicious twist on your favourite classic comfort food, and the perfect easy lunch or dinner for adults and kids alike.

My apologies to anyone who’s noticed that I’ve been MIA for a while! We had a super crazy month – many long and busy workweeks, colds, one flu, an extended family surgery and an extended family funeral 🙁

Life has gone a little back to normal now, though, and I’ve been missing sharing recipes on our blog!

These Grilled Cheese with Tomato and Onion sandwiches are present in some of the best memories from my childhood. They remind me of lazy Saturday afternoons in our sunny kitchen, smelling the delicious grilled bread, waiting to bite into a crispy grilled cheese. The sweet tomatoes are delicious with the sharp old cheddar and the onions add a bite that I loved, even as a child. Wash it all down with a big ol’ glass of milk, and this is comfort food at its best.

Why grilled cheese with mayo? you might ask… because it’s just SO delicious! The mayo adds a subtle richness and fullness to grilled cheese that nothing else can. If you’ve never tried it, it’s time. Let me know what you think!

Grilled Cheese With Tomato and Onion – Step-by-Step Instructions

Ingredients for Grilled Cheese With Tomato and Onion

Before you start to assemble your sandwiches, heat a frying pan (preferably cast iron) over low heat so it can warm up. Then spread mayo over four pieces of bread. On two pieces, arrange cheese (I love an old cheddar for this sandwich), slices of tomato, slices of onion (red or white is fine) and a generous dusting of salt and pepper. Top with the other slices of bread (with mayo on the inside).

Melt a teaspoon of butter in your frying pan and place the sandwiches on it. Then use another teaspoon of butter to spread on the stops of the sandwiches. I like to cook grilled cheese slowly, so the cheese gets nice and melty. It only takes a few extra minutes, but it’s so good! Cook until bottom is golden brown, then carefully flip sandwiches and cook the other side until it’s golden brown too. Let them sit for just a minute so the cheese isn’t too runny.

Enjoy! 🙂

5 from 1 vote

Grilled Cheese With Tomato and Onion

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

This Grilled Cheese with Tomato and Onion is SO easy that it's barely a recipe - but SO good that it's like eating a gourmet grilled cheese. It's an delicious twist on your favourite classic comfort food, and the perfect easy lunch or dinner for adults and kids alike.

Course: Main Course

Cuisine: American

Servings: 2 sandwiches

Calories: 333 kcal

Author: Myra

Ingredients

4 slices bread
4 tsp mayo
100 grams sliced cheddar cheese (especially old cheddar) (how much cheese you need will depend on how big your slices of bread are)
1 tomato, cut into slices (preferably a plum variety without much juice)
1/4 red onion (sliced thinly)
salt
pepper
2 tsp butter (divided)

Instructions

Heat a frying pan (preferably cast iron) over low heat while you prep your sandwiches.
Spread mayo over four slices of bread. Top two pieces with sliced cheese, tomatoes and onions. Sprinkle generously with salt and pepper. Top with other pieces of bread (with mayo facing in).
Melt 1 teaspoon of butter in frying pan and place sandwiches on top of it. Spread remaining butter on tops of sandwiches. Cook over low heat, until bottom piece of bread is lightly browned, then carefully flip over sandwiches and cook until other piece of bread is browned. Remove from pan and let rest for just a minute so cheese isn't too runny.
Enjoy! 🙂

Nutrition Facts

Grilled Cheese With Tomato and Onion

Amount Per Serving

Calories 333

* Percent Daily Values are based on a 2000 calorie diet.

Questions and Answers:

Can you make grilled cheese with mayo?

Yes you can make grilled cheese with mayo, and it’s SO delicious. You should try it and let me know what you think!

Is grilled cheese with mayo good?

Grilled cheese with mayo is delicious and I rarely make grilled cheese without it now.

What kind of cheese is best for grilled cheese?

I think this is largely a matter of personal preference. Some people recommend using cheese that melts really well, like provolone, or mozzarella. This can be delicious, of course. But I also find that cheddar melts well and gives a bigger flavour kick, so that’s what I used in this recipe. It really depends on what else you’re putting in your sandwich, and which type of cheese will compliment those flavours.

What do you like to put in a grilled cheese sandwich? Let me know in the comments below! I’m always looking for new ideas! 🙂

You might also like:

White plate piled with homemade pizza pockets and a small dish of red sauce on a brown table. — Easy Homemade Pizza Pockets

Two halves of a grilled sandwich with turkey, cream cheese, stuffing and cranberries, stacked one on top of the other, on a black plate. Green cloth and cranberries in the background. — Grilled Turkey Cranberry Cream Cheese Sandwich

Homemade Tzatziki – (Greek Cucumber Yogurt Sauce and Dip)

0 · Sep 26, 2017 · Leave a Comment

This Homemade Tzatziki (a Greek sauce or dip made from yogurt and cucumbers) is super fresh, creamy and healthy. Bonus: it’s easy and cheap to make! Enjoy it as a sandwich spread, salad dressing, a snack dip, on chicken or Greek meatballs. It’s delicious!

Does anyone else still have a TON of cucumbers coming out of their garden? Almost every day my dad delivers an armful of cucumbers to me for eating and processing. We’ve made dill pickles and sweet & spicy pickles, we eat the small ones for snacks and slice the big ones to go with meals. But the big field cucumbers full of seeds present extra challenges. (First world problems, I know.) It’s a great problem to have.

Recently I made good use of a few of these beauties by making homemade tzatziki. Tzatziki is a Greek dip/sauce made from cucumbers, plain yogurt, and usually garlic and dill. It’s cool, creamy, and an absolutely delicious healthy dip.

Did you know that sometimes store-bought tzatziki has mayo in it? I mean, I LOVE mayo as much as (probably more than, ha ha) the next person, but sometimes it’s just not necessary, and I feel like this is one of those times. Yes, mayo would probably make it richer, but tzatziki is meant to be light and fresh. Okay, end of rant.

Homemade tzatziki is easy to make and bonus – it’s cheap, especially if you have garden cucumbers. Other than that it’s just plain yogurt (one of my favourite things to have in the fridge, for reasons I go into here), dill (I used fresh dill that I froze for times like this!), lemon juice (which I also keep frozen) and a few pantry items.

Read our Stock Your Pantry post for more helpful things to keep on hand here.

It’s perfect as a dip with vegetables or chips, a sandwich spread, or with the delicious Greek meatballs we made it with (recipe coming soon!).

Don’t miss the step-by-step instructions below the recipe!

5 from 1 vote

Homemade Tzatziki - (Greek Cucumber Yogurt Sauce and Dip)

Prep Time

15 mins

Total Time

45 mins

This Homemade Tzatziki recipe (a Greek sauce or dip made from yogurt and cucumbers) is super fresh, creamy and healthy. Bonus: it's easy and cheap to make! Enjoy it as a sandwich spread, salad dressing, a snack dip, on chicken or Greek meatballs. It's delicious!

Servings: 8

Author: Myra

Ingredients

2 field cucumbers (or 1 large English cucumber)
2 cups plain yogurt you can use Greek yogurt if you want, but if you already have regular yogurt I would just use that
2 tbsp fresh dill I used fresh dill that I had frozen
2 cloves garlic
1 tbsp olive oil
1 tbsp lemon juice I also keep extra in my freezer
1/2 tsp red wine vinegar
1/2 tsp salt
pepper

Instructions

Peel cucumbers and scrape out the seeds. Use the large holes on a box grater to shred the cucumbers.
If you have a sieve, put the grated cucumber in it over a plate or bowl and use a large spoon to press the extra juice out. Leave it there to drain while you prepare the rest of the recipe. If you don't have a sieve you could just squeeze the water out with your hands.
Chop dill and mince garlic.
In a medium sized bowl, combine plain yogurt, the shredded cucumber, dill, garlic, olive oil, lemon juice, red wine vinegar, salt and a few grinds of fresh pepper. Stir well to combine and let sit at least 30 minutes before eating, so flavours can meld.
Enjoy! 🙂

Homemade Tzatziki – (Greek Cucumber Yogurt Sauce and Dip) – Step-by-Step Instructions

Homemade Tzatziki – (Greek Cucumber Yogurt Sauce and Dip) – Ingredients

Peel two field cucumbers (or one large English cucumber) and scrape out the seeds. Use the large holes on a box grater to shred the cucumbers.

If you have a sieve, put the grated cucumber in it over a plate or bowl and use a large spoon to press the extra juice out. Leave it there to drain while you prepare the rest of the recipe. If you don’t have a sieve you could just squeeze the water out with your hands.

Chop 2 tablespoons of dill (I used fresh dill that I had frozen) and mince two cloves of garlic.

In a medium sized bowl, combine 2 cups of plain yogurt (you can use Greek yogurt if you like, but I don’t think it’s necessary if you already have plain yogurt on hand – if your yogurt is very thin you could try to strain some of the liquid out), the shredded cucumber, dill, garlic, 1 tablespoon of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of red wine vinegar, 1/2 teaspoon of salt and a few grinds of fresh pepper. Stir well to combine and let sit at least 30 minutes before eating, so flavours can meld.

Enjoy! 🙂

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Quick & Healthy Mediterranean Dip (with hummus)

0 · Sep 15, 2017 · Leave a Comment

This Quick & Healthy Mediterranean Dip recipe is so fresh and delicious, so light feeling, that you won’t be able to get enough. If you love hummus, feta and fresh crunchy vegetables, this dip makes a perfect lunch, snack, or addition to a holiday party table. So easy it’s ready in just 10 minutes!

You know how sometimes you just want something light and fresh and healthy to eat? Well on those days, friends, you need this dip.

It was so easy to make (10 minutes, max) but it packed a TON of flavour and healthy veggies, and it just felt GREAT in my stomach. I couldn’t stop eating it!

It’s relatively cheap to make because it just uses a small amount of some fresh ingredients that you can buy in small servings (like tomatoes), hummus (which you can buy, of course, but you can also make pretty easily – I used homemade, but I happen to have a small local artisanal hummus business!) and ingredients that keep well (like feta, green onions and the optional olives). Plus, once you try it you’ll want to make it for lunch every day this week!

One word of caution about this dip: I wouldn’t really recommend making it ahead of time – the veggies will lose their fresh crunch. If you want to prep it in advance you should be able to store all the toppings separately and then just assemble it at the last minute. It only takes a few minutes to prep from start to finish, so it’s really not a big time commitment.

So give it a try, whether for lunch, a snack or your upcoming holiday parties! You’ll be happy you did!

5 from 1 vote

Quick & Healthy Mediterranean Dip (with hummus)

Prep Time

10 mins

Total Time

10 mins

This Quick & Healthy Mediterranean Dip recipe is so fresh and delicious, so light feeling, that you won't be able to get enough. If you love hummus, feta and fresh crunchy vegetables, this dip makes a perfect lunch, snack, or addition to a holiday party table. So easy it's ready in just 10 minutes!

Servings: 6 servings

Author: Myra

Ingredients

1 cup hummus homemade or store bought
1 cup iceberg lettuce
1/4 cup feta cheese
small bunch fresh parsley
2 green onions
a few olives (optional)
1 tomato
tortilla chips (or other option) for serving

Instructions

Slice about a cup of lettuce, crumble about 1/4 cup of feta cheese, chop a few tablespoons of fresh parsley and green onions (1-2 green onions) and pit and chop some olives (optional).*
Slice a tomato and use a sharp knife to take the seeds and watery pulp out, then chop the remaining tomato meat into small chunks.*
Spread hummus on a large plate or serving dish.**
Top with shredded lettuce, parsley, green onions, tomato feta and olives (if using).
Serve immediately with tortilla chips, carrot sticks, potato chips, crackers or baguette crisps. Enjoy! 🙂

Recipe Notes

*You can do these steps slightly ahead of time if you want and just store them separately until you assemble. They won't be quite as crunchy as if you make the dip fresh, but they'll still be good.

**I used homemade hummus (I have a small local artisanal hummus business!) but you could definitely use store bought hummus if you want to save time. Also, if you make a big batch of homemade hummus, I find it freezes and thaws very well, so you could always freeze it in smaller portions and take it out when you're ready to eat it!

Quick & Healthy Mediterranean Dip (with hummus)- Step-by-Step Instructions

Quick & Healthy Mediterranean Dip – Ingredients

Slice about a cup of lettuce, crumble about 1/4 cup of feta cheese, chop a few tablespoons of fresh parsley and green onions (1-2 green onions) and pit and chop some olives (optional). Slice a tomato and use a sharp knife to take the seeds and watery pulp out, then chop the remaining tomato meat into small chunks. You can do these steps slightly ahead of time if you want and just store them separately until you assemble. They won’t be quite as crunchy as if you make the dip fresh, but they’ll still be good.

Spread hummus on a large plate or serving dish. I used homemade hummus (I have a small local artisanal hummus business!) but you could definitely use store bought hummus if you want to save time. Also, if you make a big batch of homemade hummus, I find it freezes and thaws very well, so you could always freeze it in smaller portions and take it out when you’re ready to eat it!

Top with shredded lettuce, parsley, green onions, tomato feta and olives (if using).

Serve immediately with tortilla chips, carrot sticks, potato chips, crackers or baguette crisps.

Enjoy! 🙂

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Easy Berry and Cream Cheese Pastries – for breakfast, brunch or dessert!

0 · Sep 8, 2017 · Leave a Comment

These Easy Berry and Cream Cheese Pastries take buttery puff pastry, top it with a rich cream cheese filling and juicy fresh blueberries or raspberries (and chocolate, if you want!). They take about 15 minutes of active time to make and you can make the components ahead of time, making them perfect for breakfast, brunch or dessert!

So I’ve confessed to you before how much I love love LOVE rich food. I’m such a sucker for a lovely pastry and a cup of good, hot coffee. Since I live in a rural area, lovely pastries aren’t very easy to come by (although recently a baker started at a local coffee shop, so yay!!!).

However, once I discovered puff pastry a few years ago I quickly realized how easy and quick it is to make pastries myself. No they’re not professional or particularly authentic (sorry baker friends!) but they’re cheap to make and such a treat! If I’m out somewhere I’ll still splurge on something professionally made, but at home, for brunch or dessert, I LOVE frozen puff pastry. If you haven’t tried it, you have to. It’s amazing.

I try to buy frozen puff pastry when it goes on sale and stash it in my freezer for when I need it. This recipe only uses one sheet (there are two per box) and makes nine cute little pastries. I also used a block of cream cheese and, as I described in my Stock Your Fridge post, I try to stock up when it goes on extreme sale (say $1.50 around here). The best before date is usually months away and I stockpile it in my fridge 🙂 Other than that this recipe just uses a few pantry staples and some in season berries (which you could easily switch up for something more seasonal at different times of year).

Also awesome: These probably take about 15 minutes of active time to make. That’s a win in my book!

Don’t forget to check out the step-by-step photo instructions below the recipe!

5 from 1 vote

This Easy Berry and Cream Cheese Pastries recipe takes buttery puff pastry, tops it with a rich cream cheese filling and juicy fresh blueberries or raspberries (and chocolate, if you want!). They take about 15 minutes of active time to make and you can make the components ahead of time, making them perfect for breakfast, brunch or dessert! They're the best!

Easy Berry and Cream Cheese Pastries - for breakfast, brunch or dessert!

Prep Time

5 mins

Cook Time

15 mins

Total Time

30 mins

These Easy Berry and Cream Cheese Pastries take buttery puff pastry, top it with a rich cream cheese filling and juicy fresh blueberries or raspberries (and chocolate, if you want!).

Servings: 9 pastries

Author: Myra

Ingredients

1 roll frozen puff pastry
1 package cream cheese softened (8oz)
6 tbsp icing sugar
1 tsp vanilla
fresh berries
chocolate chips (optional)
cream (optional)

Instructions

Preheat oven to 350 degrees F.
Line a cookie sheet with parchment paper and unroll one roll of puff pastry onto it. Try to smooth it out.
Use a sharp knife to cut it into 9 squares (or whatever number you want) and then score a border on each square (don't cut all the way through). Bake in preheated oven for about 15 minutes - until pastry is light golden brown.
While the pastry is baking, use a hand mixer to cream softened cream cheese. Add icing sugar and vanilla.
Your squares should be puffy. Let them cool on a wire rack. Use a teaspoon to press down the centre section (inside the border you made with the knife). Once they are completely cool divide the cream cheese mixture between them and top with berries or your choice.
*Also, as I was making these I thought "chocolate?!?!?!" so I microwaved a few tablespoons of dark chocolate chips with a bit of cream and spread it on the cream cheese under the berries. SO GOOD.

Easy Berry and Cream Cheese Pastries – Step-by-Step Instructions

Easy Berry and Cream Cheese Pastries -Ingredients

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and unroll one roll of puff pastry onto it. Try to smooth it out. Sometimes one of the edges is kinked up. No biggie.

Use a sharp knife to cut it into 9 squares (or whatever number you want) and then score a border on each square (don’t cut all the way through). Bake in preheated oven for about 15 minutes – until pastry is light golden brown.

While the pastry is baking, use a hand mixer (or a whisk, if you’re feeling energetic) to cream an 8oz package of softened cream cheese. Add 6 tablespoons of icing sugar and 1 teaspoon of vanilla.

Mix until it’s nice and creamy.

Your squares should be puffy. Let them cool on a wire rack. Use a teaspoon to press down the centre section (inside the border you made with the knife). Once they are completely cool divide the cream cheese mixture between them and top with berries or your choice. Also, as I was making these I thought “chocolate?!?!?!” so just microwaved a few tablespoons of dark chocolate chips with a bit of cream and spread it on the cream cheese under the berries. SO GOOD.

Enjoy! 🙂

Do you love puff pastry too? Let me know in the comment section how you use it! 🙂

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Creamy Chicken Soup With Egg Noodles

0 · Sep 5, 2017 · 2 Comments

This Creamy Chicken Soup With Egg Noodles is the chicken soup dreams are made of. It’s hearty, healthy, both fresh and creamy, and easy to make. Give it a try… it’ll be love at first bite.

This post contains affiliate links.

YUM. Yum yum yum yum yum.

This is a simple soup. It’s easy to make and the basic ingredients are what you’d expect in a chicken soup – chicken, carrots, celery, onions, broth. And while I like a regular chicken soup just fine, it doesn’t really conjure up the the overwhelming ILOVEYOU feelings that this creamy chicken soup does. The cream, the parsley, the hint of thyme in the background. Yes, iloveyou creamy chicken soup.

As an added bonus to how delicious this soup is, it’s also pretty cheap to make. Some root veggies (onions, carrots), some celery, frozen peas, ONE chicken breast (which I think is pretty reasonable for a whole pot of soup!), a few herbs and a bit of cream (whatever kind you have on hand should work, in a pinch). Make sure you don’t skip the salt, because in a soup this fresh and creamy, you’ll need it to bring out the flavours (see my previous salt-centric rant here).

That’s it! You can throw this soup together with a few staples from your freezer, pantry and fridge.

And you absolutely should. Because YUM.

Don’t miss the step-by-step photo instructions below the recipe!

Creamy Chicken Soup With Egg Noodles – Step-by-Step Photo Instructions

Creamy Chicken Soup With Egg Noodles – Ingredients

Chop 1 onion and 4 stalks of celery. Chop up 1 teaspoon of fresh thyme (or you can use 1/2 teaspoon of dried thyme, but it’s not quite as good). Melt 2 tablespoons of butter in a large pot and sautee the onion, celery and thyme in the butter until they start to soften. Slowly add 1/4 cup of flour, stirring well to make sure it doesn’t clump up. Stir and cook for about 1 minute.

If you’re using Better Than Bouillon (which I love and recommend as a fridge staple), prep 6 cups of it with hot water. Otherwise you’ll need 6 cups of broth.

Slowly start to add a bit of broth to the flour and veggies mixture. Use the broth to scrape the browned bits off the bottom of the pot. Add a few tablespoons and stir well, making sure no clumps are left before you add a few more tablespoons.

Continue slowly adding the broth and stirring it into a smooth consistency until you’ve added it all.

Eventually your pot will look like this. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Nestle your chicken breast into the liquid, cover with the pot lid and bring the soup to a boil. Reduce heat to a simmer and cook for 10 minutes.

Add 6 peeled and chopped carrots and cook for 5 more minutes. Then add 1 – 2 cups of egg noodles (depending on how hearty you want the soup to be). Cook for 7 more minutes.

Take out your chicken breast and put it on a big plate. Test the temperature if you want (I always do – it’s the best way to know when meat is cooked!) – chicken should be 165 F – and use two forks to shred the chicken. Put it back in the pot with 1 cup of frozen peas. (If you’re looking for a great meat thermometer, we have this one and love it. Yes, we own two meat thermometers.)

Add 1 cup of chopped fresh parsley (or 1/2 cup dry parsley). Fresh is definitely tastier, but sometimes all you can get your hands on is dried. Add cream. If I’m using a really heavy cream like whipping cream I might just use 1/2 cup, but if I’m using a lighter cream like coffee cream (shown in pictures) I like to use 1 cup to reach the creamy consistency I like).

Give the broth a little taste and see if the flavours pop. If not, add a touch more salt until it’s simply irresistible 🙂

Enjoy!

5 from 1 vote

Creamy Chicken Soup With Egg Noodles

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

This Creamy Chicken Soup With Egg Noodles is the chicken soup dreams are made of. It's hearty, healthy, both fresh and creamy, and easy to make. Give it a try... it'll be love at first bite.

Servings: 6 servings

Author: Myra

Ingredients

2 tbsp butter I always use salted butter
1 onion
4 stalks celery
1 tsp fresh thyme can use 1/2 teaspoon dried thyme
1/4 cup flour
6 cups chicken broth I love Better Than Bouillon
1/2 tsp salt
1/4 tsp pepper
1 chicken breast
6 carrots peeled and chopped
1-2 cups egg noodles depending on how hearty you want the soup to be
1 cup frozen peas
1 cup fresh parsley, chopped or 1/2 cup dried parsley
1/2-1 cup cream depending on heavyness of cream and how creamy you want the soup to be*

Instructions

Chop onion and celery. Chop up fresh thyme.
Melt butter in a large pot and sautee the onion, celery and thyme in the butter until they start to soften.
Slowly add flour, a few tablespoons at a time, stirring well to make sure it doesn't clump up. Stir and cook for about 1 minute.
Prep Better Than Bouillon or broth of your choice. Slowly start to add a bit of broth to the flour and veggies mixture. Use the broth to scrape the browned bits off the bottom of the pot. Add a few tablespoons and stir well, making sure no clumps are left before you add a few more tablespoons. Continue slowly adding the broth and stirring it into a smooth consistency until you've added it all.
Add salt and pepper. Nestle your chicken breast into the liquid, cover with the pot lid and bring the soup to a boil. Reduce heat to a simmer and cook for 10 minutes.
Add carrots and cook for 5 more minutes. Then add egg noodles. Cook for 7 more minutes.
Take out your chicken breast and put it on a big plate. Test the temperature if you want** (I always do - it's the best way to know when meat is cooked!) - chicken should be 165 F - and use two forks to shred the chicken. Put chicken back in the pot with 1 cup of frozen peas.
Add parsley and cream.*
Give the broth a little taste and see if the flavours pop. If not, add a touch more salt until it's simply irresistible 🙂Enjoy! 🙂

Recipe Notes

*If I'm using a really heavy cream like whipping cream I might just use 1/2 cup, but if I'm using a lighter cream like coffee cream (shown in pictures) I'll use 1 cup to reach the creamy consistency I like).

**(If you're looking for a great meat thermometer, we have this one and love it. Yes, we own two meat thermometers.)

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Fresh Strawberry Shortcake Bars

0 · Jul 25, 2017 · Leave a Comment

These Fresh Strawberry Shortcake Bars combine a rich, buttery shortbread base, a fluffy vanilla cream and fresh summer strawberries into a heavenly summer dessert. Easy to make and completely addictive, they’re the perfect plan for all those sweet strawberries you have in the fridge.

A few things about these Fresh Strawberry Shortcake Bars:

They are delicious. I’m a sucker for shortbread and the base is buttery and flaky. The vanilla cream filling is light fluffy and a little bit rich. And the strawberries are sweet and tasty.
They’re flexible. You can make this recipe in an 8X8 square baking dish. You can make it in a 9X13. You can make it in a tart pan if you want. It will, of course, change the outcome, but every outcome will still be delicious. The 8X8 will make for a thicker base and filling and it’s a bit more decadent. The 9X13 will let you stretch this recipe out for a crowd. The only difference in ingredients is that you’ll need more strawberries if you want to completely cover the top of the 9X13. But you could always scatter what you have around.
These are called Fresh Strawberry Shortcake Bars for a reason. This is a recipe to save for summer’s sweetest berries. Those baskets of berries that waft intense strawberry flavour over at you from the counter. That’s when these will be at their best. Also, this would be super delicious with other blueberries, raspberries or blackberries, or a mixture. Any really fragrant and fresh fruit! Just make sure the fruit isn’t too wet.

So that’s it! I can’t really think of anything else you need to know. Oh wait – yes! In my experience these are not as much of a handheld bar as they are a bar or square that you need to eat with a fork. Just so you know!

These Fresh Strawberry Shortcake Bars were somewhat inspired by Laurier’s favourite ice cream when he was growing up – you can see the modern equivalent here. They’re not the same, but this is a grown up, fancier version. Yum.

Don’t be scared off by all the instructions. It’s mostly just me blathering on about options. These bars are really easy to make.

Check out the step-by-step instructions below the recipe.

5 from 2 votes

Fresh Strawberry Shortcake Bars

Prep Time

30 mins

Cook Time

10 mins

Total Time

1 hr 10 mins

Servings: 12 servings

Author: Myra

Ingredients

For Base

1 cup butter
2 cups flour
1/4 cup sugar

For Filling

2 cups heavy whipping cream (my container was actually 473 ml - close enough)
1/2 pkg cream cheese 1/2 cup or 125 g
3/4 cup icing sugar
3 tbsp vanilla

For Strawberries

1.5-2 cups fresh strawberries other berries would also be delicious

Instructions

For Base

Preheat oven to 325 degrees F.
This step is optional: If you plan to use an 8X8 baking dish and want to lift your bars out of the dish so you can cut them in neatly, you'll have to line it with parchment paper. Cut two strips of parchment paper the width of the dish and layer them opposite to each other with the ends hanging out (to give you handles to lift with later). I don't think you could do this with a 9X13 because it would be too big. Don't overlook a pretty tart pan for this recipe either though.
Melt butter in microwave. In a large bowl combine 2 cups of flour with 1/4 cup of sugar. Add melted butter and stir until combined.
Press about 90% of the shortbread base into the bottom of your pan. Then use an empty pie plate or other kind of baking dish to put the rest for the crumbly topping. (Feel free to skip this step if you don't want the topping and just use all the shortbread for the base.)
Bake both dishes (if you're making the topping too) in a preheated oven for 8-10 minutes. If you're using a 9X13 pan it will probably be more like 8 minutes but for a 8X8 pan it took 10 minutes. When you check on it you're just looking for the tiniest hint of light browning around the edges - then you'll know it's done. You might need to bake the topping an extra minute or so to firm it up a little more. When it's done, remove it from the oven and cool completely.

For filling

Meanwhile, whip heavy cream in a large bowl until stiff peaks form.
In a separate large bowl, use a hand mixer to beat softened cream cheese until very creamy. Add icing sugar and vanilla. Mix until creamy and well-combined.
Add a large scoop of the whipped cream and use the hand mixer to beat it into the cream cheese filling.
Then fold the rest of the whipped cream in, trying not to crush its fluffiness.
Spread filling over baked and cooled base and refrigerate to let it set a bit - at least 30 minutes. After it's set you can use the parchment paper handles to lift it out of the pan if you're using this method (or just leave it in the dish if you're not).

For Strawberries

Meanwhile, rinse strawberries and pat them dry. Slice them for the topping.
Spread sliced strawberries over chilled filling. If you use a bigger pan you might end up doing more of a scattering.
Remember the topping we made earlier? It should be cool now. Use a fork to break it up into pieces (remember that this photo has way more topping in it than you'll need).
Use your hands to crumble the topping over the berries. Cut and serve.
Enjoy! 🙂

Fresh Strawberry Shortcake Bars – Step-by-Step Instructions

Fresh Strawberry Shortcake Bars – Ingredients

Preheat oven to 325 degrees F.

This step is totally optional but I want to include it. If you plan to use an 8X8 baking dish and want to lift your bars out of the dish so you can cut them in a neat and pretty way, you’ll have to line it with parchment paper. I cut two strips of parchment paper the width of the dish and layered them opposite to each other with the ends hanging out (to give me handles to lift with later). I don’t think you could do this with a 9X13 because it would be too big. Don’t overlook a pretty tart pan for this recipe either though.

Melt 1 cup of butter (I find the microwave is fast and easy). In a large bowl combine 2 cups of flour with 1/4 cup of sugar. Add melted butter and stir until combined.

Press about 90% of the shortbread base into the bottom of your pan. Then use an empty pie plate or other kind of baking dish to put the rest (in this photo I saved way more than I needed for the pie dish – leave much less). This will make up the crumbly topping. Feel free to skip this step if you don’t want the topping and just use all the shortbread for the base. Like I said, this is a flexible recipe.

Bake both dishes (if you’re making the topping too) in a preheated oven for 8-10 minutes. If you’re using a 9X13 pan it will probably be more like 8 minutes but for a 8X8 pan it took 10 minutes. When you check on it you’re just looking for the tiniest hint of light browning around the edges – then you’ll know it’s done. You might need to bake the topping an extra minute or so to firm it up a little more.

When it’s done, remove it from the oven and cool completely.

Meanwhile, whip 2 cups (or a medium sized container – for me that’s actually 473 ml which is not quite 2 cups but close enough) of heavy (35%) cream in a large bowl until stiff peaks form.

In a separate large bowl, use a hand mixer to beat 1/2 package of softened cream cheese (1/2 cup or 125 g) until very creamy. Add 3/4 cup icing sugar and 3 tablespoons of vanilla (I like a really vanilla-y taste). Mix until creamy and well-combined.

Add a large scoop of the whipped cream and use the hand mixer to beat it into the cream cheese filling.

Then fold the rest of the whipped cream in, trying not to crush its fluffiness (IT’S SO FLUFFY!!!).

Spread filling over baked and cooled base and refrigerate to let it set a bit – at least 30 minutes. After it’s set you can use the parchment paper handles to lift it out of the pan if you’re using this method (or just leave it in the dish if you’re not).

Meanwhile, rinse 1.5 – 2 cups of strawberries and pat them dry. Slice them for the topping.

Remember the topping we made earlier? It should be cool now. Use a fork to break it up into pieces (remember that this photo has way more topping in it than you’ll need).

Spread sliced strawberries over chilled filling. If you use a bigger pan you might end up doing more of a scattering.

Use your hands to crumble the topping over the berries. Cut and serve.

Enjoy! 🙂

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Creamy Cilantro Lime Dressing

0 · May 3, 2017 · 2 Comments

This Creamy Cilantro Lime Dressing takes just 5 minutes (and no special equipment) to make, but the flavour explosion packed into each bite is out of this world. Use it as a salad dressing, marinade or sauce for chicken or fish. If you like cilantro, you’ll love this dressing.

Don’t forget to check out the step-by-step photo instructions below the recipe!

Friday is Cinco de Mayo and I’ve been daydreaming about Mexican recipes we could enjoy. I love both Mexican food and faux-Mexican Tex-Mex food. I just love food, I’ll admit it. 🙂 Anyway, a lot of my ideas just didn’t feel light enough for what I feel like eating at this time of year. Where we live, spring is finally here, and suddenly I just want salads and barbecue.

So I dreamed up a big bowl of salad filled with delicious but still cheap Mexican ingredients, drizzled with this amazing Creamy Cilantro Lime Dressing. I’m now officially in love with this dressing. It would be fantastic on any kind of salad, but it would also be delicious on chicken or fish, or even as a marinade. I even ate a little leftover bit of it as a dip. It’s just so good.

The other great thing about this dressing is that it doesn’t require any special equipment to make. Meaning you don’t need a food processor. In fact, I made it without one just to be sure. You certainly could make it with a food processor, but personally I don’t like to drag mine out unless it’s absolutely necessary (and when it is, it’s an incredible kitchen tool). You could literally make this cilantro lime dressing with a knife and a cutting board. I used a garlic twist for my garlic, which could just be done with a knife, and I used a citrus press for my lime juice, but you could just squeeze them with your hands.

Delicious and easy. Sounds perfect for a busy week!

And be sure to check back later in the week to see the beautiful salad I dreamed up for Cinco de Mayo!

Creamy Cilantro Lime Dressing – Step-by-Step Photo Instructions

Creamy Cilantro Lime Dressing – Ingredients

Finely chop about 1/3 cup cilantro (you should end up with 1/3 cup – not start with 1/3 cup). You could certainly make this dressing in a food processor if you want to, but personally, I hesitate to break out the food processor for every little thing – the cleanup is just too annoying. So I only use it when I absolutely have to. The good news is that you can totally make this dressing with just a knife and a cutting board. That’s what I did and it was easy!

Finely mice 1 clove of garlic. We have a couple of these handy little garlic mincers. The one on the left is from Lee Valley and I love it, but it’s pricey – I think around $20 or $25. The one on the right is the Paderno Garlic Twist. It does the job too, although the garlic isn’t quite as fine. It comes with a much smaller price tag, though.

You’ll need 3 tablespoons of lime juice, so squeeze some limes using whatever method you like. I have a few different types of citrus juicers to choose from, depending on how many pieces of fruit I’m juicing and how lazy I feel. The one pictured here makes juicing limes and lemons super easy and I love it. OXO makes one that looks amazing and has great reviews, but there are lots of other ones available for sale at different price points. I found mine at Value Village!

Add 1 teaspoon of honey, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon cumin to the minced cilantro, minced and lime juice in a bowl. Mix well. Add 1/4 cup mayonnaise and 3/4 cup plain yogurt or sour cream. Stir well to combine and let sit at least 10 minutes before eating.

Enjoy! 🙂

5 from 1 vote

Creamy Cilantro Lime Dressing

Prep Time

5 mins

Total Time

5 mins

This Creamy Cilantro Lime Dressing takes just 5 minutes (and no special equipment) to make, but the flavour explosion packed into each bite is out of this world. Use it as a salad dressing, marinade or sauce for chicken or fish. If you like cilantro, you’ll love this dressing.

Course: Side Dish

Servings: 6 servings

Calories: 69 kcal

Author: Myra

Ingredients

1/3 cup cilantro (finely chopped -you should end up with 1/3 cup - not start with 1/3 cup)
1 clove garlic (finely minced)
1 tsp honey
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 tbsp lime juice
1/4 cup mayonnaise
3/4 cup plain yougurt (or sour cream)

Instructions

Finely chop about 1/3 cup cilantro and add to a medium sized bowl.
Finely mice garlic and add to cilantro. Add lime juice.
Add honey, salt, pepper and cumin to the bowl. Mix well.
Add mayonnaise and plain yogurt or sour cream. Stir well to combine and let sit at least 10 minutes before eating.

Recipe Notes

Notes:

We have a couple of handy little garlic mincers. The one on the left is from Lee Valley and I love it, but it's pricey - I think around $20 or $25. The one on the right is the Paderno Garlic Twist. It does the job too, although the garlic isn't quite as fine. It comes with a much smaller price tag, though.

I have a few different types of citrus juicers to choose from, depending on how many pieces of fruit I'm juicing and how lazy I feel. The one pictured here makes juicing limes and lemons super easy and I love it. Oxo makes one that looks amazing and has great reviews, but there are lots of other ones available for sale at different price points. I found mine at Value Village!

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Nutrition Facts

Creamy Cilantro Lime Dressing

Amount Per Serving

Calories 69

* Percent Daily Values are based on a 2000 calorie diet.

Homemade Ranch Dressing Mix

0 · Feb 17, 2017 · Leave a Comment

Homemade Ranch Dressing Mix – for those days when you’re all out of store-bought dressing or you want a healthier alternative. This dressing is creamy, fresh, and comes together in well under five minutes!

I love to try different foods and we cook a pretty wide variety of cuisines in our house. For a special salad I’ll make an interesting dressing, and if I’m out at a restaurant I’ll always order the house dressing if it’s homemade.

But for a general, everyday salad, I’ve always been a ranch dressing girl. Pretty sure I always will be. It’s just so fresh and creamy and it plays so well with veggies.

Until recently, that meant stocking up on big bottles of the stuff when I went to Costco.

Yup. Even though I regularly make homemade tartar sauce, gravy, soup stock, pizza sauce, vanilla extract, bread, hummus, jam, lemon curd, and even, occasionally, yogurt, ice cream, and kahlua. Even though I have grown my own sandwich sprouts from seeds, in a plastic container on my counter. Homemade ranch dressing just seemed like too much work.

Huh?

Clearly I was experiencing some type of mental block.

I think that for some reason, once I’m done chopping everything for a big salad, I just want to sit down and EAT it. I don’t want to spend any more time making dressing.

But I try to avoid too much processed food and the store-bought ranch dressing had to go.

So, not long ago, I put on my big girl pants and made this homemade ranch dressing mix. It took me about 2.5 seconds and uses ingredients I already had in my pantry. There are no ingredients I don’t understand or can’t pronounce. I made up a batch and dumped it into a mason jar, and now before I start making a salad I’ll mix up about a cup of dressing with mayo and plain yogurt. Then by the time the salad is ready the flavours have melded nicely and my fresh, creamy, homemade ranch dressing is ready to go.

Bye-bye, big, mass-produced bottle.

Step-by-step instructions and photos are below the recipe.

5 from 1 vote

Homemade Ranch Dressing Mix

Prep Time

5 mins

Total Time

5 mins

Servings: 10 tbsp

Author: Myra

Ingredients

For Homemade Ranch Dressing Mix

1/4 cup dried parsley
2 tbsp dried dill
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp dried basil
1/4 tsp salt
1/4 tsp pepper See Note 1

For Homemade Ranch Dressing

1/2 cup mayo See Note 2
1/2 cup plain yogurt or sour cream
2 tbsp homemade ranch dressing mix

Instructions

Combine all ingredients in a small bowl. Stir well to combine.
Store in an airtight container (a mason jar works well) in a cool, dark place like a cupboard. Shake well before using.
To make homemade ranch dressing using mix, combine mayo, plain yogurt or sour cream and 2 tablespoons of homemade ranch dressing mix.
Allow to sit at room temperature or in fridge for at least 20-30 minutes to let flavours combine.

Recipe Notes

This would also make a great ranch dip.

Note 1 - You could also add dehydrated onion flakes, dried chives, lemon pepper and/or dried buttermilk powder if you wish - all would be delicious

Note 2 - For a lighter dressing, use 1/4 cup of mayo and 3/4 cup of plain yogurt.

Homemade Ranch Dressing Mix – Step-by-Step Instructions

Homemade Ranch Dressing Mix – Ingredients

Combine 1/4 cup of dried parsley, 2 tablespoons of dill, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 2 tablespoons of dried basil, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. (Optional – can add onion flakes, dried chives, lemon pepper and/or dried buttermilk powder if you wish – all would be delicious). Stir well to combine.

Store in an airtight container (a mason jar works well) in a cool, dark place like a cupboard. Shake well before using.

To make homemade ranch dressing using mix, combine 1/2 cup mayo, 1/2 cup plain yogurt or sour cream and 2 tablespoons of homemade ranch dressing mix. For a lighter dressing, use 1/4 cup of mayo and 3/4 cup of plain yogurt.

Allow to sit at room temperature or in fridge for at least 20-30 minutes to let flavours combine.

Enjoy! 🙂

This would also make a great ranch dip.

What’s your favourite salad dressing? Let me know in the comment section below! 🙂

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Green Goddess Dip (or dressing)

0 · Dec 29, 2016 · Leave a Comment

This Green Goddess dip is fresh, light and filled with herby goodness. It’s the perfect remedy once you’re sick of heavy holiday food! Dip veggies in it for an easy, healthy snack!

Raise your hand if you’re starting to feel weighed down by all the heavy (delicious) food the holidays bring. I know I am! I have a special place in my heart for all things rich and indulgent and I’ve really been enjoying them. At this point, though, I’m ready for something light and bright. A little post-holiday pick-me-up.

This Green Goddess Dip (or dressing) is both fresh and refreshing. Filled with herbs and lemon juice, it’s the perfect counterpoint to a cold winter’s day, but made mainly with pantry and fridge staples. Make it for a party, make it for your lunch, make it as a salad dressing or even as a spread for sandwiches and wraps. Enjoy this little taste to spring all winter long. 🙂

(PS – check out our posts on Stocking Your Pantry on a Dime , Stocking Your Freezer on a Dime, and Stocking your Fridge on a Dime.)

Step-by-step instructions are below the recipe.

5 from 1 vote

Green Goddess Dip (or dressing)

Prep Time

10 mins

Total Time

10 mins

This Green Goddess dip is fresh, light and filled with herby goodness. It's the perfect remedy once you're sick of heavy holiday food! Dip veggies in it for an easy, healthy snack!

Course: Snack

Cuisine: American

Servings: 2 cups

Calories: 76 kcal

Author: Myra

Ingredients

2 cups fresh parsley chopped roughly
1 clove garlic
1/2 cup mayonnaise
1/2 cup plain yogurt
1 green onion chopped roughly
3 tsp fresh lemon juice
1 tsp dried dill
1 tsp dried basil
1 tsp dried tarragon
1/4 tsp salt
1/4 tsp pepper

Instructions

Turn food processor on and with the motor running drop garlic clove through feed tube so it gets minced in bowl of processor.
Turn off and remove cover. Add roughly chopped fresh parsley and process on high until it is well minced.
Add mayo, plain yogurt, roughly chopped green onion, lemon juice, dried herbs, salt and pepper to bowl and process on high until everything is well combined.
Transfer to a bowl and refrigerate for an hour to set and let flavours meld.

Nutrition Facts

Green Goddess Dip (or dressing)

Amount Per Serving

Calories 76

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients for Green Goddess Dip (or dressing).

Turn food processor on and with the motor running, drop a garlic clove through feed tube so it gets minced in bowl of processor.

Add 2 cups of roughly chopped fresh parsley and process on high until it is well minced.

Add 1/2 cup of mayo.

Add 1/2 cup of plain yogurt.

Add one green onion, roughly chopped.

Add 3 tablespoons of fresh lemon juice.

Add 1 teaspoon of dried basil, 1 teaspoon of dried dill, 1 teaspoon of dried tarragon, 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Process on high until everything is well combined. Transfer to a bowl and refrigerate for an hour to set and let flavours meld.

Enjoy! 🙂

You might also like:

Creamy Dip in purple bowl topped with parsley, with metal knifes on white cloth in background. — Whipped Artichoke and Feta Dip

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Easy Cranberry Sauce

0 · Dec 13, 2016 · Leave a Comment

This Easy Cranberry Sauce is both sweet and tart – exactly the way cranberry sauce should be. With just three ingredients, it’s almost as easy as opening a can – but a million times more tasty. Pretty easy on the wallet, too!

When I was a kid I wasn’t sold on cranberry sauce. Every time we had turkey dinner my mom pestered me to try her homemade sauce, but I just wasn’t interested. Then, sometime in my 20s, I did a complete 180 out of the blue. Now I love cranberry sauce, and have been known to go pick wild cranberries just to make it.

Which brings me to another great point – cranberries are usually pretty cheap in the cooler months. But where I live (and maybe where you live) they’re also available for FREE to anyone interested in getting a little fresh air on a crisp fall afternoon. And those cranberries – the ones you pick yourself – will make the best cranberry sauce around. 🙂

You can easily make this sauce with frozen cranberries if you’re craving it at a different time of year.

(PS – check out super helpful posts about stocking up: Stock Your Pantry on a Dime , Stock Your Freezer on a Dime, and Stock your Fridge on a Dime.

And feel free to make this Easy Cranberry Sauce ahead of time – it lasts quite a while in a tightly sealed container in the fridge.

Step-by-step instructions and photos are below the recipe.

5 from 1 vote

Easy Cranberry Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

This Easy Cranberry Sauce is both sweet and tart - exactly the way cranberry sauce should be. With just three ingredients, it's almost as easy as opening a can - but a million times more tasty. Pretty easy on the wallet, too!

Course: Side Dish

Cuisine: American

Servings: 1 cup

Calories: 31 kcal

Author: Myra

Ingredients

2 cups fresh cranberries (or frozen)
1/2 cup sugar (or more to taste)
1 tbsp orange juice (optional but tasty; peach schnapps and orange blossom water are also delicious)

Instructions

Combine all ingredients in a medium sized pot.
Cover and cook over medium heat for 5-10 minutes, stirring often, until berries release their juices and start to bubble and froth.
Uncover, reduce heat to low and cook, stirring often, until thickened - about five more minutes. Taste and add more sugar if necessary.
Make this ahead of time if you like. This keeps well in the fridge for quite a long time. Enjoy! 🙂

Nutrition Facts

Easy Cranberry Sauce

Amount Per Serving

Calories 31

* Percent Daily Values are based on a 2000 calorie diet.

Step by Step Instructions – Easy Cranberry Sauce

Ingredients for Easy Cranberry Sauce

Combine two cups of fresh (or frozen) cranberries, 1/2 cup of sugar and 1 tablespoon of orange juice (peach schnapps and orange blossom water are also delicious) in a medium sized pot.

Cover and cook over medium heat for 5-10 minutes, stirring often, until berries release their juices and start to bubble and froth.

Uncover, reduce heat to low and cook, stirring often, until thickened – about five more minutes. Taste and add more sugar if necessary.

Make this ahead of time if you like. This keeps well in the fridge for quite a long time.

Enjoy! 🙂

You might also like:

Turkey Shepherds Pie in Red Ramekins with Cranberries and Sage on White Background — **Leftover Turkey Shepherd’s Pie**

Root Vegetable Bake and fork on white plate with Root Vegetable Bake in Casserole Dish on Black Background. — **Root Vegetable Casserole – Freezer Friendly Comfort Food**

Turkey Cranberry Grilled Cheese on Black Plate with Green Cloth and Cranberries on White Background. — **Grilled Turkey Cranberry Cream Cheese Sandwich**

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fresh

This simple recipe is the perfect quick dinner for the end of summer, when fresh garden produce is everywhere! Ready in as little as 20 minutes, it’s the best way to enjoy a delicious fresh supper without turning on the oven!

*** FOLLOW DELICIOUS ON A DIME ON PINTEREST FOR MORE GREAT TIPS, IDEAS AND RECIPES! ***

This Pasta with Fresh Tomato Sauce recipe is perfect for when your garden is pumping out ripe, juicy tomatoes faster than you can think of ways to use them and you have a happy little basil plant that keeps threatening to go to seed.

In other words, this is an end of summer recipe.

It’s a simple recipe, which means it depends heavily on using good ingredients – in this case, fresh, ripe tomatoes that have never seen the inside of a fridge (whether they come from your garden or a local market – avoid tomatoes that were shipped across the country).

Related: How to Freeze Goat Cheese

And if you don’t have a garden, you can still enjoy fresh herbs! Check out our post: Fresh Herbs: Why They’re Cheaper Than You Think.

PS – You can easily make this using gluten-free pasta – YUM!

Pasta With Fresh Tomato Sauce (No Cook!) – Step-by-Step Instructions

Ingredients for Pasta with Fresh Tomato Sauce

In a large bowl, toss together sliced or chopped tomatoes, minced garlic, slivers of fresh basil, olive oil, wine vinegar, salt and pepper. Mix gently and set aside at room temperature for at least 10 minutes, up to 2 hours (cover with plastic wrap).

Tip: To quickly slice basil leaves into ribbons, stack the leaves together then roll them up lengthwise. Once you have a little roll of basil leaves, use a sharp knife to slice the roll.

When you’re ready to eat, bring a large pot of very salty water to a boil.

Tip: Pasta water should be salty like the ocean, in order to give you the most delicious end result!

Cook pasta until al dente (according to package directions). Before draining the pasta, scoop out a mug of pasta water. Drain pasta (don’t rinse).

Mix goat cheese into tomato mixture.

Toss hot pasta with tomato goat cheese mixture until well combined. Add a splash of pasta water to help the sauce meld.

Serve immediately. Enjoy! 🙂

Pasta with Fresh Tomato Sauce (No Cook) – Common Questions & Answers:

Can I use plum tomatoes (or other large tomatoes) instead?

If you use large tomatoes that aren’t paste type tomatoes, you might also want to cut the tomatoes in half and squeeze some of the juice and seeds out of the middle, so that the fresh tomato sauce isn’t too watery. It all comes down to personal preference!

What if I don’t have time to let the sauce sit and the flavours meld?

You can certainly use the sauce as soon as your pasta is ready – it will still taste great. It will just taste even better if you can let it sit for a while!

How can I choose the best tomatoes for this raw tomato sauce?

Choose the ripest, freshest tomatoes you have access to! Definitely avoid any that have travelled across the continent to your grocery store – they won’t have nearly as much flavour. Don’t use tomatoes that you’ve refrigerated.

Why shouldn’t I store tomatoes in the fridge?

Storing tomatoes in the fridge dulls their flavour. The only time I still do it is if I have half an unused tomato that I don’t want to leave on the counter.

Did you make this Pasta with Fresh Tomato Sauce? Leave us a star rating below!

*Water you cook pasta in should taste salty like the ocean, in order to give you the most delicious pasta results.

**The fastest way to slice basil leaves is to pile them up in a stack, then roll them into a tight little roll, lengthwise. Then use a sharp knife to slice the roll into slivers.

If you like this Pasta with Fresh Tomato Sauce you might also like:

This Grilled Cheese with Tomato and Onion is SO easy that it’s barely a recipe – but SO good that it’s like eating a gourmet grilled cheese. It’s an delicious twist on your favourite classic comfort food, and the perfect easy lunch or dinner for adults and kids alike.

My apologies to anyone who’s noticed that I’ve been MIA for a while! We had a super crazy month – many long and busy workweeks, colds, one flu, an extended family surgery and an extended family funeral 🙁

Life has gone a little back to normal now, though, and I’ve been missing sharing recipes on our blog!

Why grilled cheese with mayo? you might ask… because it’s just SO delicious! The mayo adds a subtle richness and fullness to grilled cheese that nothing else can. If you’ve never tried it, it’s time. Let me know what you think!

Grilled Cheese With Tomato and Onion – Step-by-Step Instructions

Ingredients for Grilled Cheese With Tomato and Onion

Enjoy! 🙂

Questions and Answers:

Can you make grilled cheese with mayo?

Yes you can make grilled cheese with mayo, and it’s SO delicious. You should try it and let me know what you think!

Is grilled cheese with mayo good?

Grilled cheese with mayo is delicious and I rarely make grilled cheese without it now.

What kind of cheese is best for grilled cheese?

What do you like to put in a grilled cheese sandwich? Let me know in the comments below! I’m always looking for new ideas! 🙂

You might also like:

This Homemade Tzatziki (a Greek sauce or dip made from yogurt and cucumbers) is super fresh, creamy and healthy. Bonus: it’s easy and cheap to make! Enjoy it as a sandwich spread, salad dressing, a snack dip, on chicken or Greek meatballs. It’s delicious!

Recently I made good use of a few of these beauties by making homemade tzatziki. Tzatziki is a Greek dip/sauce made from cucumbers, plain yogurt, and usually garlic and dill. It’s cool, creamy, and an absolutely delicious healthy dip.

It’s perfect as a dip with vegetables or chips, a sandwich spread, or with the delicious Greek meatballs we made it with (recipe coming soon!).

Don’t miss the step-by-step instructions below the recipe!

Homemade Tzatziki – (Greek Cucumber Yogurt Sauce and Dip) – Step-by-Step Instructions

Homemade Tzatziki – (Greek Cucumber Yogurt Sauce and Dip) – Ingredients

Peel two field cucumbers (or one large English cucumber) and scrape out the seeds. Use the large holes on a box grater to shred the cucumbers.

If you have a sieve, put the grated cucumber in it over a plate or bowl and use a large spoon to press the extra juice out. Leave it there to drain while you prepare the rest of the recipe. If you don’t have a sieve you could just squeeze the water out with your hands.

Chop 2 tablespoons of dill (I used fresh dill that I had frozen) and mince two cloves of garlic.

Enjoy! 🙂

You know how sometimes you just want something light and fresh and healthy to eat? Well on those days, friends, you need this dip.

It was so easy to make (10 minutes, max) but it packed a TON of flavour and healthy veggies, and it just felt GREAT in my stomach. I couldn’t stop eating it!

So give it a try, whether for lunch, a snack or your upcoming holiday parties! You’ll be happy you did!

*You can do these steps slightly ahead of time if you want and just store them separately until you assemble. They won't be quite as crunchy as if you make the dip fresh, but they'll still be good.

Quick & Healthy Mediterranean Dip (with hummus)- Step-by-Step Instructions

Quick & Healthy Mediterranean Dip – Ingredients

Top with shredded lettuce, parsley, green onions, tomato feta and olives (if using).

Serve immediately with tortilla chips, carrot sticks, potato chips, crackers or baguette crisps.

Enjoy! 🙂

So I’ve confessed to you before how much I love love LOVE rich food. I’m such a sucker for a lovely pastry and a cup of good, hot coffee. Since I live in a rural area, lovely pastries aren’t very easy to come by (although recently a baker started at a local coffee shop, so yay!!!).

Also awesome: These probably take about 15 minutes of active time to make. That’s a win in my book!

Don’t forget to check out the step-by-step photo instructions below the recipe!

Easy Berry and Cream Cheese Pastries – Step-by-Step Instructions

Easy Berry and Cream Cheese Pastries -Ingredients

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and unroll one roll of puff pastry onto it. Try to smooth it out. Sometimes one of the edges is kinked up. No biggie.

Use a sharp knife to cut it into 9 squares (or whatever number you want) and then score a border on each square (don’t cut all the way through). Bake in preheated oven for about 15 minutes – until pastry is light golden brown.

While the pastry is baking, use a hand mixer (or a whisk, if you’re feeling energetic) to cream an 8oz package of softened cream cheese. Add 6 tablespoons of icing sugar and 1 teaspoon of vanilla.

Mix until it’s nice and creamy.

Enjoy! 🙂

Do you love puff pastry too? Let me know in the comment section how you use it! 🙂

This Creamy Chicken Soup With Egg Noodles is the chicken soup dreams are made of. It’s hearty, healthy, both fresh and creamy, and easy to make. Give it a try… it’ll be love at first bite.

YUM. Yum yum yum yum yum.

That’s it! You can throw this soup together with a few staples from your freezer, pantry and fridge.

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