This week's challenge was Phyllo (Filo) which is incredibly versatile. I couldn't decide if I wanted to make dinner or a dessert. When that happens, just do both. Dinner = Egyptian Goulash. To be honest, I probably won't make this again because the leftovers were chewy from the soaked and reheated phyllo dough. I've made Spanokopita in the past (Greek Spinach Pie) and the flavor far outweighed the Egyptian Goulash not to mention the phyllo was crispier on the greek pie. BUT....I'm happy we tried it. Wait for tomorrow's Sunday Bakery to see how phyllo was used in our dessert!
So I found out the challenge this week was phyllo. I'm like. Cool. I'll find a sweet recipe, buy my phyllo (because who has time to make it?), put it together and call it yum.
Found this recipe and just knew I wanted to make it. It looked so amazing and the flavorings for the halvah sounded interesting.
The husband goes to the store. Zero phyllo. So I ask how about puff pastry? No puff pastry.
What on earth is going on?
Did a real quick run to a different grocery store this morning and all they had was phyllo shells. Not quite what I was needing, but phyllo none the less.
Here's the final result. Not as visually appealing, but the flavor was just as interesting as I suspected. I mean the combo of tahini, honey and whipped topping. Interesting? Right?
I ate two and probably could've eaten more. But the hubs is at work and wanted him to try them too.
Try it and let me know what you think.
Since I couldn't decide on sweet or savory, I made both! First, I went with Key Lime Mousse Cups. These were yummy just following the recipe though I didn't have raspberries or lime for garnish so I used blueberries. They complimented the lime well. Then Georgia started talking about the chocolate dipped key lime pie she had in Florida. Yes, I melted some dark chocolate chips and just spooned a little bit over some that I had frozen. Key lime and chocolate -- can't go wrong!
Then there was the savory. I couldn't leave well enough along when I made the phyllo wrapped asparagus. I added a layer of prosciutto on the phyllo before adding the asparagus and rolling them all up. The prosciutto was a tad bit too salty, but overall, it still tasted pretty good.
Several different ways to use phyllo. Dinner and dessert. All oh so yummy.
Until next week
Nikita, Amy, Georgia, Cammy, Jen and Mandy
Oh.. Make sure you swing back by tomorrow. Nikita and Cammy both baked up something yummy.
Fun fact. On our call this morning we got to watch Nikita finish up hers.
Happy Saturday! This week we made Shrimp Scampi. I haven’t had seafood, besides tuna, in what seems like forever. This recipe did not disappoint. Fast simple, and delicious. The recipe tells you to marinate the shrimp for 20 minutes. I don’t know why I have never tried to marinate seafood before but it’s a great tip and I plan to try it with other fish in the future.
Ok so first -
This is friggin’ delicious!
I was going to skip the salsa bc Matt was on the couch eating all the pineapple!!!!
But then I stole it back. Glad I did bc it needed that sweet pop.
See recipe below (Georgia made it as well)
This week was full of fun recipes I've never tried. I don't even know if this was our favorite but it was for sure up there. This one was so good I shared the recipe with several others and Nikita ended up making it too. (see hers above)
The original recipe calls for a mango salsa but me and mango is no bueno (major allergic) So I made a pineapple salsa too. Which Nikita ended up doing as well.
If you are looking for a lot of flavor look no further. Oh my word!
This week I wanted to try something different from my normal using zucchini. The search was on for a recipe and lead to this one. I did substitute sweet Italian sausage for the turkey sausage, combined cheddar/asadero cheeses and doubled the recipe. I will use the half of the mixture I didn't use for lunches next week. I did sprinkle smoked paprika on them and what better, but to top them off than a dollop of sour cream. :)
It looks like we've covered everything you can think of. Okay maybe not, but what a fun week. A great opportunity to try something new. Which it looks like we all did just that.
Until next week,
Mandy, Nikita, Amy, Georgia, Cammy & Jenn
For Ground Turkey/ Beef week we made Burger Hobo Dinners. We followed the recipe from Chrissy Tiegen’s Cravings: Hungry for More cookbook. I couldn’t find the recipe online but it’s really just a burger foil packet recipe and you can find so many. You can make them anyway you want with whatever you have at the moment. We had ground beef, carrots, onions and mushrooms. The book says to precook the potatoes and onion in a skillet for 5 minutes on each side then add on top of the burger patty in the packets. This is because she tells you to cut each into fourths, which is pretty large. Once everything is in the packet, top with 4 tablespoons of melted butter mixed with ketchup. Bake at 450° for 20 minutes. They needed to cook a little longer in our opinion so we put back in the oven for 10 more minutes. Everything turned out delicious. Any meal made with the least amount of dishes and easy clean up is a winner in my book.
Have a great week,
I found a little meat shop in my neighborhood that sold ground beef. You can buy it in the supermarkets, but there is something strange about the texture of the meat. So I've been looking for alternatives. A proud achievement of mine was unlocked today when I order my beef using 100% Bulgarian. The key is being comfortable at failing because Lord knows I mess up the Bulgarian language A LOT. Back to my contribution! After a week of sweets and fried cauliflower, we opted for a healthier dish tonight. Eggroll in a Bowl! Or also known as Beef & Cabbage Stirfry. This skillet dish cooks up in 15 mins, and I used the prepackaged coleslaw mix rather than chopping up my own carrots and cabbage. Do it. Know one will know the difference. A little asian, a little spicy, and very filling. Enjoy!
I was a little excited about this weeks challenge. Typically we try to substitute ground beef with ground turkey. But.. For this bulgogi bowl only ground beef will do.
This has become one of my favorite things to eat. That it is easy to put together is a bonu
I LOVE one dish wonders.. And all made with either ground beef or ground turkey. Realistically speaking all of these dishes could be made with either.
Welcome to the club Cammy!
Until next week,
Jen, Mandy, Nikita, Amy, Georgia and Cammy
Cucumbers have been my favorite since I was very young. Thankfully it's one of those things I never grew out of.
So for this week I challenged everyone to make a dish using my fave.
Found this tasty little cucumber side dish. Better than the dish it was served with
I just wanted to check in and wish everyone a Happy Mother’s Day. I haven’t been to the grocery store in a few weeks so I haven’t been able to contribute. I do have ground beef so I will be able to cook up something next week. Hope everyone enjoys their Mother’s Day.
I know this challenge was cucumbers (and they were used) but honestly, it pushed me out of my comfort zone to try Bulgarian cheeses. In this case, we used Sheep's Cheese. Notice in the picture how it crumbles like feta? This kind of cheese is very popular in a traditional Bulgarian dish called Shopska Salad (шопска салата). I know I've eaten similar recipes in the US, but they lean more on Greek flavors. This salad is served at every restaurant and eaten as a big bowl shared by the table. Well, maybe not anymore these days, eh? My Bulgarian friends eat it everyday either for lunch or appetizer. The tomatoes become sweet in the summer, and the English cucumbers are crisp and cool. For added crunch, chop up white onion and green pepper. The dressing is simple - olive oil, red wine vinegar, and salt. Let it sit for 20 mins and serve. We ate this with seared chicken breast. Simple but healthy and delish!
Like most our world has been turned upside down. We are praying that your lives began to return to normal.
Until next week,
Georgia, Jen. Mandy, Nikita and Amy,
Did you know Hot Cross Buns are an actual thing? If I was being honest, I thought it was just a kids song you play on the recorder. Hot 🎵 Cross 🎶 Buns.....you know the tune. The remind me of a sweetened dinner roll with spices and raisins. The recipe I used from Sally's Baking Addiction tops the buns with a simple orange glaze. A perfect complement to the nutmeg, allspice, and cinnamon in the bread. The white cross is made of white flour and water and bakes right into the bun. As it turns out, these sweet puppies are traditionally made for Good Friday. We are enjoying them to wrap up our loooooong month of April, and I needed to use up the bag of raisins in my pantry. Let's hope May brings us new beginnings! Enjoy.
Ya'll. I spent a good deal of time trying to decide what to make for this challenge. I didn't want to make the standard oatmeal raisin cookies (which are pretty delish). A friend even helped me hunt down a fun recipe.
I found this recipe for morning glory muffins. And oh my word are they delish. Holy moly.. I ate two.. Right out of the oven..
I've convinced myself that they are also very healthy for you since they are chock full of all kinds of goodness.
The shredded carrots and apples make them super moist and if you have a decent egg substitute you could easily make a vegan version.
The only substitute I made was ground chia for the flax.
If you've never made these before now is a great time to try them.. No regrets.
A little bit of effort for a whole lot of flavor
It's been a strange couple of months. Thankfully baking and cooking for yourself and/or your family is coming back in style.
Until next week,
Nikita, Amy, Georgia, Jen and Amanda
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