If you are looking for a delicious new wing recipe to sink your teeth into this football season, these Greek-Inspired Chicken Wings with Feta Dipping Sauce need to be your number one pick. Wings are baked in the oven until crisp perfection and then served with a feta dipping sauce that will undoubtedly leave your taste buds singing.

I love football season for so many reasons, but my favorite part is the Football Foods! Sitting around with your family and friends and snacking your way through the game on bites, dips, and other delicious food is kind of my favorite way to hang out. Casual, fun, and tasty!

If you’ve followed my recipes for a while, you know I love wings. They are a weekly request from my husband during football season! While I have a variety of baked wings to choose from, two of my favorites are my Salt and Vinegar Chicken Wings and my Baked Sesame Chicken Wings when I want them a little saucy.

For these Greek-Inspired Chicken Wings, I stuck with my favorite method of making wings and baked them in the oven! I find they get the perfect, crispy texture we all love. Now in terms of flavor, I made a delicious seasoning blend for the wings. I used smoked paprika, dried oregano, garlic powder, dried rosemary, cayenne pepper (optional), and, plenty of salt.

Now, let’s talk about the sauce!

I love a cooling dip for any of my wings. Here, I decided to create a feta dipping sauce that I cannot get enough of. Greek yogurt is blended with feta and a variety of other bright, flavorful ingredients. The result? The perfect creamy complement to the wings!

As you prepare your football spread, I hope these Greek-Inspired Chicken Wings are at the top of your list! Tell us what you’re planning to serve these with in the comments!

For more Football Foods and Wing Recipes:

Dry Rubbed Curry Wings

Loaded Potatoes with Chipotle Ranch Drizzle

Salt and Vinegar Chicken Wings

Cheesy Chicken Stuffed Bacon-Wrapped Jalapeños

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Greek-Inspired Chicken Wings with Feta Dipping Sauce

Servings 6 people

Author Alex Snodgrass

Ingredients

For the Wings:

• 2 teaspoons baking powder
• 2 teaspoons smoked paprika
• 2 ½ teaspoons dried oregano
• 2 ½ teaspoons garlic powder
• ½ teaspoon dried rosemary
• ¼ teaspoon cayenne pepper optional
• 1 ½ teaspoons kosher salt, more to tast
• 3.5 lb. split chicken wings (also referred to as party wings)
• 2 tablespoons avocado oil

For the Feta Sauce:

• 4 oz. feta
• ¼ cup whole milk Greek yogurt
• ½ cup avocado oil mayo
• 3 cloves garlic, minced
• 2 tablespoons fresh lemon juice, about ½ lemon
• 2 teaspoons fresh lemon zest
• 1 tablespoon red wine vinegar
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• ¼ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup fresh dill
• ¼ cup chopped chives

For Finishing:

• 3 teaspoons lemon zest, about 1 lemon
• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh dill

Instructions

Bake the Wings:

• Preheat the oven to 400F. Line two baking sheets with foil and top each sheet with a wire baking rack. Alternatively, if you do not have wire racks, spray the foil generously with cooking spray before adding the wings.
• In a small bowl, mix together the baking powder, smoked paprika, dried oregano, garlic powder, rosemary, cayenne (if using), and kosher salt. Set aside.
• Pat the chicken wings very dry using paper towels. Add to a large bowl and drizzle with avocado oil. Toss to coat. Add the spice rub mixture and toss again until each wing is evenly coated. Toss again until well combined and the wings are evenly coated.
• Evenly distribute the wings amongst the two trays, arranging them so they are skin side up. Transfer to the oven and bake until golden and crisp, about 35-45 minutes, rotating the sheets halfway through the cooking time.

Make the Feta Sauce:

• While the wings are baking, make your sauce. In a food processor or high-speed blender, add the feta, Greek yogurt, mayo, garlic, lemon juice and zest, red wine vinegar, dried oregano, garlic powder, kosher salt, cracked black pepper, and dill. Blend on medium-low for about 30 seconds, scraping down the sides as needed, until the mixture is smooth and creamy.
• Transfer to a bowl. Stir in the chopped chives until well combined. Taste for seasonings and adjust as needed.

Assemble and Serve the Wings:

• Once the wings are cooked through, remove from the oven and transfer to a large bowl. Toss with lemon zest, parsley, and dill. Taste for seasoning and add more salt as needed.
• Transfer to a platter and serve with the Feta Sauce.

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Starbucks’ fans rejoice! These Gluten-Free Blueberry Scones are the Starbucks copycat of your dreams — trust me. Bursting with flavor from fresh lemon zest and blueberries, plus a bit of tang (and protein) from Greek yogurt, these scones are sure to be a hit.

Y’all love a copycat recipe for your favorite Starbucks items — as seen with my Roasted Red Pepper Egg White Bites — and these Gluten-Free Blueberry Scones are no exception. I know you will absolutely love these as much as Starbucks own Blueberry Scone.

We created these homemade versions of the original you typically find behind glass display cases, infusing our version with fresh lemon zest, tangy buttermilk, creamy Greek yogurt, and a crackly, sugar top. Whole scones can seem intimidating but have no fear! If you can make an apple crisp or crumble, you can make these!

step one: make your flour and butter mixture

To start, combine your flours, salt, baking soda and baking powder in a large bowl. Next, add the cut butter to the flour mixture and work it into the mixture using your hands or a pastry cutter. Place this in the freezer while you prepare the rest of the dough mixture — just trust me!

Step two: make the lemon-sugar mixture

This mixture will be used in both the scone dough, plus as a topping to the scones. Don’t forget to reserve 2 tablespoons for topping!

step three: combine the wet ingredients

To the lemon-sugar mixture not reserved for topping, add the buttermilk, egg, vanilla extract, and Greek yogurt. I love the tang (and small amount of protein) that the Greek yogurt adds to these.

step four: form the dough

Remove the flour-butter mixture from the freezer and make a small well in the center. Add the wet ingredients plus the fresh and freeze dried blueberry. Mix until the dough is well combined and resembles a biscuit dough.

step five: cut scones, freeze, and bake

Once your dough is formed, cut into triangles then chill in the freezer for 30 minutes. After they are chilled, brush the tops of the scones with an egg wash and sprinkled with the reserved lemon zest and sugar mixture. Bake until the scones are golden!

I hope y’all love these Gluten-Free Blueberry Scones alongside your morning coffee!

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Gluten-Free Blueberry Scones (Starbucks Copycat)

A Gluten-Free remake of Starbucks Blueberry Scones!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 scones

Calories 245kcal

Author Alex Snodgrass

Ingredients

• 2 cups gluten free 1:1 all-purpose flour
• ½ cup tapioca flour
• ¼ teaspoon kosher salt
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 1 ½ sticks cold unsalted butter (12 tablespoons)
• ½ cup plus 2 tablespoons sugar
• 2 teaspoons fresh lemon zest
• ¼ cup buttermilk
• ½ cup whole milk Greek yogurt
• 1 teaspoon vanilla extract
• 2 large eggs, divided
• 1/2 cup freeze dried blueberries
• ½ cup fresh blueberries

Instructions

• Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, whisk together the gluten-free flour, tapioca flour, kosher salt, baking powder, and baking soda. Cut the butter into pea size cubes and add to the flour mixture. Using a pastry cutter, or your fingers, gently work the butter into the dough so it is evenly incorporated and there are small bits of butter suspended throughout the dry ingredients. Transfer the bowl to the freezer while you prepare the rest of the scone mixture.
• In a medium mixing bowl, add the sugar and the lemon zest. Using your fingers, massage the lemon zest into the sugar, releasing its oils. Once combined, remove 2 tablespoons of the lemon sugar mixture and set aside. To the remaining lemon sugar, add the buttermilk, Greek yogurt, vanilla extract, and 1 egg. Whisk to combine.
• Remove the bowl of the flour-butter mixture from the freezer. Using a wooden spoon, make a well in the center of the flour and pour the wet ingredients into the well. Mix until just combined. Add in the freeze-dried blueberries and fresh blueberries, mixing again just until the berries are incorporated. The dough should be sticky with flecks of butter throughout, resembling a biscuit dough. If the dough is too dry, add buttermilk in 1 tablespoon increments as needed. You will need the dough to be firm enough to form a shape on your cutting board.
• Generously flour your board and hands. Tip the dough onto the floured surface, and begin to gently pat it into a 9” x 9” square, adding more flour to your hands and the board as needed so that the dough does not stick.
• Using a sharp knife, cut the dough into quarters, and then slice each quarter diagonally, producing 8 triangular scones. Carefully transfer the scones to the prepared baking sheet, spacing the scones out with at least 2” between them. Transfer the sheet to the freezer and allow to chill for 30 minutes.
• Position a rack to the center of your oven. Preheat the oven to 400℉.
• Once chilled, remove the sheet from the freezer. In a small bowl, add the remaining egg and a splash of water. Whisk to combine. Using a pastry brush, top each scone with a coating of egg wash. Sprinkle the reserved lemon-sugar on top of the scones.
• Transfer the sheet to the oven on the middle rack and bake for about 20-22 minutes, or until golden, crisp, and puffed. Remove from oven, cool sligthly, and enjoy.

Notes

Freezer Note: You may wonder why you are putting the flour and butter mixture into freezer. This is to ensure the butter is somewhat combined with the dry ingredients but becomes nice and solid to help with the final scone texture.

Flour Note: Any 1:1 or “Cup-for-Cup” gluten free flour blend will work here. Do not substitute for almond flour, as the scones will not hold their shape. 

Storage Notes: Store in an air-tight container on the counter for up to 3 days.

Nutrition

Calories: 245kcal | Carbohydrates: 51g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 297mg | Potassium: 129mg | Fiber: 5g | Sugar: 21g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 143mg | Iron: 2mg

The post Gluten-Free Blueberry Scones (Starbucks Copycat) appeared first on The Defined Dish.

Getting everyone fed and out the door on busy mornings is no easy feat! To help with the morning craziness, I turn to these Make-Ahead Breakfast Burritos that are packed with protein and flavor.

To me, there’s nothing like a breakfast burrito to start the day! Piled with fluffy eggs, veggies, cheese, herbs, and instant flavor from a store-bought salsa verde, these burritos are sure to be a hit and fuel your day. And if you’re looking for more ideas for breakfast, check out more Breakfast Inspiration here.

Here’s what you’ll need:

• Sweet Potato
• Mini Bell Peppers
• Shallot
• Bacon
• Eggs
• Burrito-Sized Tortillas
• Salsa Verde
• Pickled Jalapeños
• Monterey Jack Cheese
• Fresh Cilantro
• Plus, Salt, Black Pepper and EVOO!

step one: make the sweet potato hash

Start the burritos by making the sweet potato hash. Simply pile all of your hash ingredients onto a prepared sheet pan and roast until the potatoes are tender, about 30 minutes. I love how the oven handles all the work with this hash!

step two: cook the bacon and eggs

While the hash roasts in the oven, prepare the bacon and eggs. I love to reserve about a tablespoon of the bacon fat in the skillet to cook my eggs in to get some extra flavor. When cooking the eggs, I like to make a softer scramble. That way the eggs do not get rubbery when reheating!

step three: assemble the burritos

Next, pile all of your ingredients onto the tortillas, starting with the hash as the base and topping everything with cilantro.

step FOUR: CAREFULLY FOLD

Don’t be scared when folding these burritos — even with the ingredients piled up I promise it is possible! Follow the steps below on how to fold then wrap in foil to store.

Depending on the need for the week, I will store these Make-Ahead Breakfast Burritos in the fridge for the week or in the fridge for up to one month. Find all of the reheating steps below!

For More Breakfast Inspiration:

Individual Breakfast Casseroles

Chorizo and Spiralized Sweet Potato Breakfast Casserole

Sausage, Apple and Goat Cheese Frittata

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Make-Ahead Breakfast Burritos

Total Time 45 minutes minutes

Servings 4 Burritos

Author Alex Snodgrass

Ingredients

For the Sweet Potato Hash:

• 1 medium sweet potato diced small
• 3 mini bell peppers diced small
• 1 shallot diced small
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the Bacon and Eggs:

• 4 slices of bacon
• 8 eggs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Assembly:

• 4 burrito-size flour tortillas
• 1/3 cup store bought Salsa Verde
• ¼ cup pickled jalapeños from the jar
• ½ cup Monterey jack cheese
• ¼ cup finely chopped cilantro

Instructions

Roast the Potato Hash:

• Preheat the oven to 375F and line a baking sheet with parchment paper. Add the sweet potato, bell pepper, onion, shallot, olive oil, salt and pepper and toss until well combined. Roast until the potatoes are tender and golden brown, about 30 minutes, tossing halfway through.

Cook The Bacon and Eggs:

• Heat a large, nonstick skillet over medium heat. Add the bacon and cook until crisp, 3 to 4 minutes per side. Transfer the crisp bacon to a paper towel lined plate and set aside.
• Discard all of the bacon fat, reserving just 1 tbsp to cook the eggs in the skillet.
• In a bowl, whisk together the eggs until very well combined. Add the eggs, salt and pepper to the skillet and cook, pushing the eggs to scramble them until they are just cooked. (I like them a softer scramble, since the burritos will be reheated later.) Remove from the heat and set aside.

Assemble the Burritos:

• Lay one flour tortilla on a cutting board. In the center, spoon ¼ of the sweet potato hash mixture, then ¼ of the scrambled eggs. Spoon 1-2 tablespoons of the salsa verde over the eggs and place 3-4 jalapeno slices on top. Sprinkle with a bit of the Monterray jack cheese. Add 1 slice of bacon, broken into smaller pieces. Finish with cilantro.
• Fold the sides inward, over the filling, then roll the burrito over the filling, tucking as you roll until rolled tightly and secure. Wrap with foil.
• You can store the burritos in the fridge for up to 4 days, or in the freezer for 1 month. See notes for reheating tips.

Notes

Reheating Directions:

If not frozen, I like to reheat in the burritos in the air fryer. I remove from foil and do this at 375F for 2-3 minutes. If you’d like, you can also remove the foil and reheat in the microwave for 1 minute.

From Frozen, I like to reheat mine in the oven. Place the foil-wrapped burrito into an oven preheated to 350F degrees for about 15 minutes, or until warm in the center. 

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Inspired by my travels to Hanalei, this Gaucho Salad with Chimichurri Dressing is deliciously bright and a great addition to your dinner rotation.

On my recent travels to Kauai, HI we went to Fresh Bite in Hanalei which inspired this salad. While I love all the different elements of this salad, the real star is the Chimichurri Dressing. It is packed with herbs and other seasonings and I could seriously drizzle it on everything and I know y’all will want to as well.

While there are a handful of ingredients for this recipe, don’t let the list overwhelm you! The methods are all very simple and you will have a flavorful salad ready in no time. Plus, you can always prep the dressing in advance.

Here’s what you’ll need for the dressing:

• Fresh Herbs: Flat-Leaf Parsley and Cilantro
• Garlic
• Dried Oregano
• Salt and Black Pepper
• Crushed Red Pepper Flakes
• Extra Virgin Olive Oil
• Red Wine Vinegar
• Freshly Squeezed Lemon Juice

I love the flavor that a chimichurri adds to any dish. Just like my Easy Pan-Seared Lamb Chops with Mint Chimichurri, this chimichurri is absolutely packed with fresh flavor.

A few other recipe notes for you:

• At Fresh Bite, they also offer this salad as a bowl which is delicious. So if you are wanting to make this recipe into a bowl, just serve over quinoa or your preferred grain.
• I used chicken tenderloins in this recipe since they are so easy to chop up and brown, but boneless, skinless chicken thighs or breasts work fine here, too! 
• On the topic of protein, really any protein works. Try this with seared steak or shrimp instead to shake it up depending on what you are craving! Or you could even omit the meat and just enjoy this vegetarian-style, if desired.

However you enjoy it, I hope you love this Gaucho Salad with Chimichurri Dressing!

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Gaucho Salad with Chimichurri Dressing

Total Time 45 minutes minutes

Servings 4

Author Alex Snodgrass

Ingredients

For the Crispy Chickpeas:

• One 15-ounce can chickpeas
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder

For the Chimichurri Dressing:

• ½ cup roughly chopped flat-leaf parsley
• ½ cup roughly chopped cilantro
• 2 garlic cloves roughly chopped
• 1 teaspoon dried oregano
• ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper flakes
• ½ cup extra virgin olive oil
• ¼ cup red wine vinegar
• ¼ cup freshly squeezed lemon juice about 2 lemons

For the Chicken and Corn:

• 1 pound chicken tenderloins
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 tablespoon tamari or soy sauce
• 1 cup frozen fire-roasted corn kernels

For the Salad:

• 6 cups spring greens or baby romaine lettuce
• 1 cup halved lengthwise and thinly sliced Persian cucumber
• 1 cup halved grape tomato
• 1 avocado diced

Instructions

Make the Crispy Chickpeas:

• Preheat the oven to 425℉ and line a large baking sheet with parchment paper.
• Drain and rinse the chickpeas very well. Place the rinsed chickpeas on a clean kitchen towel and pat them very dry. Transfer to the prepared baking sheet.
• Add the olive oil, salt, pepper, smoked paprika, and garlic powder. Toss until well combined. Transfer to the oven and bake until crisp, about 25 minutes, tossing halfway through the cook time.

Meanwhile, Make the Chimichurri Dressing:

• In a food process or wide mouth jar using an immersion blender, combine the parsley, cilantro, garlic, oregano, salt, pepper, red pepper flakes, olive oil, red wine vinegar, and lemon juice. Blend until almost smooth. Set aside.

Make the Chicken and the Corn:

• Cut the chicken into 1-inch pieces. Season with salt, cumin, pepper and the smoked paprika and toss until well combined.
• In a large skillet, heat the oil over medium-high heat. Add the seasoned chicken pieces and cook until golden brown on each side and cooked through, about 3 minutes per side. Add the tamari and toss once more until it has reduced. Transfer to a clean plate and set aside.
• Add the corn to the same skillet along with 1 tablespoon of water. Cook, tossing, until the water has completely reduced and the corn is defrosted and tender, about 3 minutes. Remove from the heat.

Assemble and Serve the Salad:

• To serve, among four plates divide the greens, cucumber, tomato, avocado, corn, and the chopped chicken, and crispy chickpeas. Drizzle with the Chimichurri dressing.

Notes

Dressing Storage: The dressing will last in the refrigerator for 3 to 5 days.

Photography by Eat Love Eats.

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Nostalgia, flavor, and ease all in one pot! I know you will all love this One-Pot Italian Shells and Cheese!

The one-pot pastas on my site are some of my most popular, weeknight recipes. And for good reason! Especially when school starts back up and calendars start to fill, it’s nice to have an option you can get on the table in less than 45 minutes.

This particular recipes is a riff on Hamburger Helper’s “Italian Shells & Cheese” and the classic Hamburger Helper I developed a few years ago. This time, I added Italian sausage, cheddar, and ricotta for an extra creamy twist. I’m sure your family will love this take on the classic, All-American go-to.

step one: brown the sausage

To kick this recipe off, in your large pot saute the garlic and onions. Next, add the mild (or hot) Italian sausage and cook until nicely browned.

step two: season the sausage

Italian sausage already has great flavor, but there is a lot of pasta and sauce in this dish so I like to add more seasonings to make sure there is flavor packed in ever bite. Once your seasonings are added and lightly toasted, you will continue to get the sauce started with tomato paste.

step three: create sauce and begin cooking the pasta

Next, you’ll add the red wine vinegar, beef broth, tomato sauce, and pasta to the pot. You may be thinking, “Red wine vinegar? Huh?” But, the vinegar just helps to bring a brightness to the dish and amplify the flavors. Just trust me! Once your ingredients are combined, follow the steps below until the pasta is cooked just right.

step four: remove from heat and add the final ingredients!

Now that the pasta is cooked, remove from heat and mix in the ricotta and cheddar cheese. The pasta will be hot enough to melt the cheeses, but if needed, you can put it over low heat. Once combined, taste and adjust the salt to our preference then garnish with more cheddar cheese and parsley.

I can’t wait to hear what you think about this One-Pot Italian Shells and Cheese — I know y’all will enjoy it.

Looking for another classic you and your kiddos will love? Be sure to try my One-Pot “Yummy Pasta!”

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One-Pot Italian Shells and Cheese

Gluten-Free (if modified)

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 35 minutes minutes

Servings 5

Author Alex Snodgrass

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup finely-diced yellow onion about 1 small onion
• 4 cloves garlic minced
• 1 pound mild Italian sausage sub spicy if preferred
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• 1 ½ teaspoons dried oregano
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes optional
• 2 tablespoons tomato paste
• 2 tablespoons red wine vinegar
• 2 1/2 cups low-sodium beef broth
• One 14.5-ounce can tomato sauce
• 12 ounces dried shells pasta I use Jovial Brown Rice for gluten-free
• ½ cup whole milk ricotta
• ½ cup shredded sharp cheddar cheese plus more for serving

For Serving:

• ½ cup chopped fresh parsley

Instructions

• Heat a large, deep-sided skillet or pot over medium-high heat. Once the oil is shimmering, add the onions and garlic and cook, stirring occasionally, about 2 minutes. Add in sausage and sauté, breaking up the meat with the back of a wooden spoon, until the sausage is cooked through and no longer pink, about 7 minutes. Drain off excess fat if necessary (I like to keep at least 2 tablespoons in there for added flavor) and return to the pan.
• To the meat, season with salt, onion powder, dried oregano, black pepper, and red pepper flakes (if using). Stir to combine and cook over medium-high for about 2 minutes, allowing the spices to lightly toast. Add in the tomato paste and stir to combine, cooking for an additional 1 minute, or until the paste has totally melted in and combined with the meat.
• Pour in the red wine vinegar, beef broth, tomato sauce, and pasta. Stir to combine. Bring contents in the pot to a boil and once boiling, reduce the heat to a very subtle simmer, and let cook until pasta is tender, stirring often, until most of the liquid has absorbed and the pasta is al dente, 13 to 15 minutes.
• Once the pasta is cooked, remove skillet from heat and stir in the ricotta and cheddar cheese until combined and melted. Taste and add more salt, if desired. Garnish with fresh parsley and extra cheddar. Enjoy!

Photography by Eat Love Eats.

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Prep dinner ahead of time with these Slow Cooker Thai-Inspired Beef Bowls! I absolutely crave the favor of this delicious, tender meat and know you all will too.

As the weeknights start to get busier, it is all about planning ahead. To me, that almost always means getting something into my slow cooker in the morning. Then at dinner time, all I have to do is make a few elements right before serving so dinner can be on the table in no time.

While I’ve made a lot of shredded beef over the years, including my Salsa Verde Shredded Beef Bowls that continue to be super popular, but this recipe is quickly becoming a favorite. The beef slowly cooks with your usual pantry ingredients (coconut aminos, fish sauce, coconut sugar…), but I also include a little peanut butter to bring a delicious peanut taste. All of that along with some ginger, lime juice, Thai chiles, and a few other ingredients, results in the most tender and flavorful shredded beef!

You can enjoy the shredded beef however you prefer! I love to serve mine with rice and a simple, quick-pickled veggie salad.

for the quick-pickled veggie salad:

• Mini Bell Peppers (or one red, yellow, or orange bell pepper)
• Red Onion
• Carrots
• Thai Chiles
• Garlic
• Rice Vinegar
• Fish Sauce
• Salt

Once your beef is cooked and salad is made, enjoy it all over rice as I did here or you could even serve in lettuce cups! Whatever you decide, be sure to pile on the fresh herbs and include a lime wedge.

I hope you all love these Slow Cooker Thai-Inspired Beef Bowls as much my family and I do!

For more slow cooker and Instant Pot recipes:

Cuban-Inspired Pulled Pork with Mojo

Instant Pot Beer-Braised Chicken Tacos

Salsa Verde Shredded Beef Bowls

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Slow Cooker Thai-Inspired Beef Bowls

Time: 4 to 8 Hours

Total Time 4 hours hours

Servings 4

Author Alex Snodgrass

Ingredients

For the Steak:

• 2 tablespoons avocado oil
• 4 garlic cloves, minced
• ¼ cup coconut sugar
• 1/3 cup coconut aminos
• 1 tablespoon fish sauce (I use Red Boat brand)
• 2 tablespoons creamy peanut butter
• Zest of ½ lime
• 2 tablespoons lime juice
• 1- inch knob of ginger peeled and finely grated
• 2 to 3 Thai chilis minced
• 2 pounds flap steak cut into 4 equal-sized pieces
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

For the Veggie Salad:

• 6 mini bell peppers, thinly sliced
• ¼ cup thinly sliced red onion
• 1 cup julienne carrots
• 1 Thai chili, minced
• 1 garlic clove, minced
• 1 tablespoon rice vinegar
• 2 teaspoons fish sauce (I use Red Boat brand)
• Pinch of salt

For Assemby:

• 2 cups prepared white rice
• Fresh cilantro leaves,
• Fresh Thai basil leaves,
• 1 lime cut into wedges

Instructions

Make the Thai-Inspired Shredded Beef:

• In the base of the slow cooker, combine the oil, garlic, coconut sugar, coconut aminos, fish sauce, peanut butter, lime zest, lime juice, ginger, and Thai chilis. Whisk until well combined.
• Season both sides of the steak with salt and pepper then nestle into the sauce. Cook on high for 4 to 6 hours or low for 8 to 10.
• When the cook time is complete, use two forks to shred the meat. Keep on warm while you prepare the veggie salad.

Make the Salad:

• Combine all of the veggie salad ingredients in a bowl and toss to combine. Set aside for at least 10 minutes to lightly “pickle.”

Assemble the Bowls:

• Divide the beef into bowls with prepared rice and veggie salad. Top with the cilantro and basil. Serve with a wedge of lime.

Photography and Styling by Eat Love Eats.

The post Slow Cooker Thai-Inspired Beef Bowls appeared first on The Defined Dish.

Here’s another great cocktail to add to your rotation — the Green Flash Cocktail!

On a recent trip the Mauna Lani, an Auberge Resort on the big island of Hawaii, I had this cocktail on on first sip I knew I needed to re-create it. It’s THAT good! It’s named after the rare phenomenon that happens at sunset known as the “green flash,” which is when a green color appears right above the sun as it is setting! It’s produced by atmospheric refraction of light and something that people talk about a lot on the Islands of Hawaii.

But enough about the name, let’s get into what is in the cocktail.

here’s what you’ll need:

• Blanco Tequila (I use LALO!)
• Cointreau
• Lime Juice + Wedges
• Cucumber-Jalapeño Juice
• Agave
• Tajin

At the resort, they used mezcal which Clayton, my husband, loves but I prefer blanco tequila. Feel free to use whatever you prefer! If you don’t like it spicy, you can definitely omit the jalapeño as well.

Once you have all your ingredients ready, add to your shaker and shake things up! Then get your glasses lined with Tajin, fill with ice, and pour in your Green Flash Cocktail. Now, time to enjoy!

I hope you all enjoy this bright, refreshing cocktail as much as I do!

Needing more than two cocktails? See my recipe note on how to make this into a pitcher!

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Green Flash Cocktail

Servings 2 Cocktails

Ingredients

For the Cucumber-Jalapeño Juice (see note)

• 2 English cucumbers
• 1 large jalapeño, stem and seeds removed

For the Cocktail:

• 4 ounces good blanco tequila (I use LALO)
• 2 ounces Cointreau
• 2 ounces lime juice
• 2 ounces cucumber-jalapeño juice, see note
• ½ ounce agave syrup
• lime wedges, for serving
• Tajin, for the rim (optional)

Instructions

Make the Cucumber-Jalapeño Juice:

• Juicer Method: Using a juicer, juice the cucumbers (unpeeled) and jalapeño. Stir until well combined.

  Blender Method: Add the cucumbers (peeled and seeds removed) and jalapeño to a high-powered blender. Blend until smooth then strain with a cheese cloth or fine mesh sieve.

Make the Cocktails:

• In a cocktail shaker, combine tequila, Cointreau, lime juice, cucumber-jalapeño juice, and agave. Add ice and shake until very cold and well combined.
• Cut a slit in a lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the Tajin to coat the rim. Carefully fill the glasses with ice and pour in the cocktail. Serve with a lime wedge.

Notes

For the Cucumber-Jalapeño Juice: This will make plenty of juice for more than two cocktails.

If Making a Pitcher of Cocktails: 

3 cups good blanco Tequila (I use LALO)

1 ½ cups Cointreau 

1 1/2 cup lime juice

1 ½  cups cucumber-jalapeño juice 

¼ cup agave syrup 

Lime wedges, for serving

Tajin, for the rim

Place all of the ingredients in a large pitcher and stir until very well combined and the agave is dissolved in the liquid. Serve over ice with a Tajin-rimmed glass with a lime.

Stir the pitcher each time before pouring into glasses to make sure well combined as it does separate in the pitcher if not served immediately.

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Girl Scout cookie fans rejoice! These delicious Caramel deLites Energy Bites have all your favorite flavors in a simple energy bite.

We all love a Girl Scout cookie, but unless you have a freezer stocked for emergencies, they’re only around a few months out of the year. While these aren’t exactly a Caramel deLites (previously known as Samoas), they’re a more wholesome version that you can feel good about giving as a snack!

These have all the elements – toasted coconut, chocolate, crunchy shortbread, and a caramel-y note from the dates. They are best kept in the freezer or fridge which helps them hold their shape and keep the chocolate from melting. But you can still pop them in a lunchbox, and they will do just fine!

here’s what you’ll need:

• Pitted Medjool Dates
• Shredded Unsweetened Coconut
• Vanilla Extract
• Ground Flaxseed and Hemp Seeds (These add great protein and nutrition to the bites!)
• Almond Flour
• Maple Syrup
• Grain-Free Shortbread Cookies
• Semi-Sweet Chocolate Chips
• Coconut Oil
• Salt

Toasting the coconut makes the flavor of these bites insane! They seriously taste exactly like the cookies. Once your dates are softened and coconut is toasted, add those along with your other ingredients so your food processor and pulse to create your bite base.

In just a few steps, you’ll have these Caramel deLites Energy Bites assembled and ready to be drizzled in chocolate. Then, the hardest part — waiting for them to set for 30 minutes in the freezer! After that, you can either keep these stored in the fridge or freezer for easy snacking when the craving hits.

I hope you love these bits as much as I do!

If you love these bites, be sure to try my Easy No-Bake Butterfinger Bites!

Print

Caramel deLites Energy Bites

Gluten-Free, Grain-Free, Dairy-Free

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 20 Bites

Ingredients

For the Bites:

• 6 medjool dates pitted
• 1 ½ cups shredded unsweetened coconut
• ½ cup smooth and creamy almond butter sub cashew butter
• 1 teaspoon vanilla extract
• ¼ cup ground flaxseed
• ¼ cup hemp seeds
• ½ cup almond flour
• 1 tablespoon maple syrup
• Pinch kosher salt
• ½ cup crushed grain-free shortbread cookies (I like Siete foods Mexican Shortbread Cookies)

For the Finishing:

• ½ cup semi-sweet chocolate chips
• 1 tablespoon coconut oil
• Flakey salt optional

Instructions

• Preheat the oven to 350℉. Line two baking sheets with parchment paper and set aside.

Soften the Dates:

• Add the dates to a small bowl. Pour boiling water over the dates, enough to cover them, and allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.

Toast the Coconut:

• To one of the baking sheets, add the shredded coconut and spread into an even layer. Transfer to the oven and bake, until golden brown, about 5 minutes. Allow to cool completely before using.

Form the Bites:

• To the bowl of a food processor fitted with the blade, add in the softened dates, 1 cup of the toasted coconut, almond butter, vanilla, flaxseed, hemp seeds, almond flour, maple syrup, and salt. Pulse in ten second increments, scraping down the sides as needed, until the dough has formed. Add in the crushed cookies, and pulse for an additional 10 seconds until just combined. You want to have a little bit of texture still and not completely smooth. You will know that you pulsed the dough enough when you are able to press it in your palms and it holds its shape.
• Using a cookie scoop, portion out 20 scoops, rolling them into balls and placing them on the other prepared baking sheet. Roll each ball into the remaining toasted coconut, pressing it onto the surface. Repeat until all of the balls have a light coating of coconut. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.

Finish the Bites:

• In a medium, microwave safe bowl, add the chocolate and coconut oil. Microwave in 30-second increments, stirring between each interval, until totally melted. Remove the balls from the fridge.
• Carefully dip the bottom of each ball in chocolate, allowing the excess to drip off, and place them back on the baking sheet. Then, using a small spoon, drizzle the chocolate over the balls, ensuring each has a generous coating. Top with flaky salt, if desired.
• Transfer to the freezer for 30 minutes and allow the chocolate to set.

Photography by Eat Love Eats.

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This Sausage and Kale Tortellini Bake is sure to become a family favorite.

I am all about a simple skillet dinner, especially as the weeknights start to get busier with back-to-school upon us. On nights when I need to get dinner on the table quickly, I love turning to this recipe that is not only simple to make but also requires only a few fresh ingredients.

Here’s What You’ll Need:

• Italian Sausage (hot, mild, or a combination!)
• Yellow Onion
• Lacinato Kale
• Lemon
• Fresh Basil
• Cheese Tortellini (I love keeping this on-hand in my fridge to make last-minute dinners easier!)
• Shredded Mozzarella
• Plus, a few Pantry Staples (see recipe for the complete list!)

Once you’ve gathered your ingredients, the rest of the recipe comes together quickly all in one, oven-safe skillet.

Step one: Brown the Sausage and Sauté the Kale

In your skillet, you’ll start by browning the Italian sausage with the onion. I typically use 50% mild and 50% spicy sausage, but use whatever you prefer. Once browned, be sure to drain off any excess fat! Then, add the kale and sauté until it begins to slightly wilt.

step two: finish the skillet and bake

Next, add the marinara to the skillet along with the broth, lemon zest, lemon juice, and seasonings. I love the addition of lemon here to bring extra brightness to the skillet, it helps cut through the richness of the tortellini! Bring the sauce to a light simmer and then stir in the tortellini. Spread into a single layer, top with cheese, and bake until the cheese is golden brown.

step three: rest, garnish, and serve!

You’ll want to let the skillet rest for a few minutes ahead of serving. Then, garnish with fresh basil and serve! On my own serving, I like to add crushed red pepper flakes (duh!) but that’s totally up to you.

I can’t wait to hear what you and your families think of this Sausage and Kale Tortellini Bake!

Print

Sausage and Kale Tortellini Bake

Total Time 35 minutes minutes

Servings 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound Italian sausage I use ½ pound mild, ½ pound hot
• 1 cup finely diced yellow onion
• 4 cups roughly chopped lacinato kale or ½ bunch
• One [24-ounce] jar marinara
• ½ cup low-sodium chicken or vegetable broth
• Zest of ½ lemon
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 16 ounces cheese tortellini (sub dairy-free if preferred)
• 1 cup shredded mozzarella

For Serving:

• Fresh basil
• Crushed red pepper flakes optional

Instructions

• Preheat the oven to 375℉.
• In a large oven-safe skillet, heat the oil over medium-high heat. Add the Italian sausage and the onion and cook, breaking up the meat with the edge of a wooden spoon, until cooked through and no longer pink, 5 to 7 minutes. Drain off excess fat and return to the skillet.
• Reduce the heat to medium low and add the chopped kale, cook, stirring, until it has slightly wilted, about 2 minutes.
• Add the marinara, broth, lemon zest, lemon juice, salt and pepper and stir until well combined. Bring to a simmer.
• Once simmering, remove from the heat and add the tortellini. Gently stir to combine and spread into an even layer in the skillet. Top with the cheese. Transfer to the oven and bake until the tortellini is tender and the cheese is golden brown, about 20 minutes.
• Remove from the oven and let cool for 5 minutes. Garnish with fresh basil and serve with crushed red pepper flakes, if desired.

Photography by Eat Love Eats.

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The flavors of everyone’s nostalgic breakfast treat in delicious bars — Pop-Tart Cookie Bars!

I don’t know about y’all but I grew up on Pop-Tarts. The delicious “pastry,” filled with strawberry preserves and a thin frosting? What’s not to love?! Right out of the package or toasted, these always hit the spot.

With those flavors in mind, I created my own bar version that is gluten-free, grain-free, and dairy-free! And while these would be delicious alongside a cup of coffee in the morning, I typically have these as a sweet bite at the end of the day or include these in my girls’ lunch boxes for a sweet treat at lunch. No matter when you have these, I know you will enjoy them!

Here’s what you need for the bars:

• Almond Flour and Tapioca Flour (This blend makes the perfect texture!)
• Salt
• Baking Soda
• Unsalted butter
• Maple Syrup
• Vanilla Extract
• Egg
• Strawberry Preserves (Raspberry would be delicious here too if preferred!)

While this recipe is fairly simple to make, assembling the bars can seem a little daunting, but just trust me! I tried a variety of methods to make this recipe work and this was the definite winner to get that Pop-Tart-style filling.

After you make your dough, you will transfer half of it to the prepared baking pan. Using damp hands or a spatula, press the dough into an even layer that fills the entire bottom of the pan. Next, spread your strawberry preserves over the bottom layer. With the second half of the dough, you will roll it into an even layer (about 9×9 inches) to use for the top of the bars. Carefully transfer this rolled-out sheet of dough into the pan over the preserves. Next, gently press down the edges until most of the preserves are covered. But don’t worry, it does not have to be perfect. Also, because paleo doughs can be sticky, be sure to use my tips below!

I hope you love these Pop-Tart Cookie Bars as much as my family does!

Looking for another nostalgic treat? Try my Lofthouse Cookie Bars!

Print

Pop-Tart Cookie Bars

Dietary: Gluten-Free Grain-Free Dairy-Free

Cook Time 25 minutes minutes

Cool Time 45 minutes minutes

Servings 16 Bars

Ingredients

• 4 cups super-fine almond flour
• 1 1/3 cup tapioca flour
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda
• 6 tablespoons unsalted butter melted
• ½ cup maple syrup
• 2 teaspoons vanilla extract
• 1 large egg
• 2/3 cup strawberry preserves

For the Frosting:

• 1 cup powdered sugar
• 2 tablespoons almond milk
• ½ teaspoon vanilla extract
• 1 tablespoon rainbow sprinkles

Instructions

• Preheat oven to 350℉.
• Line a 9×9-inch baking pan with parchment paper, letting it hang over the sides and spray with non-stick spray. This will make it easy to lift the cookies out of the pan after baking. Set the pan aside.
• To a large bowl, add the almond flour, tapioca flour, salt, and baking soda. Whisk to combine and so that there are no lumps.
• Add the melted butter, the maple syrup, vanilla extract, and egg. Using a rubber spatula, stir until well combined and a dough forms.
• Transfer half of the dough into the prepared pan and press into an even layer using a rubber spatula or damp hands. Next, spread the strawberry preserves onto the base, using a rubber spatula to spread into an even layer.
• You will be rolling the remaining dough for the top of your bars. Because paleo dough can be sticky and difficult to work with, you will need two sheets of parchment paper (about 10 inches long) to roll it out. Place one sheet of parchment paper on the counter and place the remaining dough in the center. Top with the second sheet of parchment paper and use a rolling pin to roll the dough into a 9×9 square. Carefully remove the top sheet of parchment paper.
• Gently slide the roll dough with the bottom sheet of parchment off the counter and carefully flip on top of the jam. Gently press down on the edges until most of the jam is covered.
• Bake for 20 minutes until the top is golden brown. Remove from the oven and let cool in the pan. Once cooled, transfer to a baking rack to finish cooling.

Meanwhile, Make the Frosting:

• In a medium bowl, whisk together the powdered sugar, almond milk, and vanilla extract. Set aside until the bars are completely cool.
• Once bars are completely cooled, add the frosting, spreading with a spatula and top with sprinkles. Place into the fridge to allow the frosting to harden, at least 15 minutes.

Photography by Eat Love Eats.

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Here’s another must-make meatball recipe — Sesame and Scallion Asian-Inspired Meatballs!

Meatballs are something I love making for dinner for my family. Whether making them Italian-inspired, Asian-inspired, or any other flavor, they are always a hit around the dinner table! Here, I decided to season the meatballs with various ingredients including sesame oil, ginger, and garlic. Let me just tell y’all, even without the sauce these meatballs are packed with flavor!

But, the sauce on these meatballs is seriously insane. With more sesame oil and garlic, plus coconut aminos, honey, and more, the sauce comes together beautifully to coat the meatballs. I love serving these meatballs over prepared rice to soak up extra sauce too — yum!

While it, of course, takes a bit of time to roll all of the meatballs, this recipe does come together quickly once the meatballs are formed! You simply brown the meatballs then set aside while you make the sauce. Once the sauce is ready, you’ll nestle the meatballs back into the sauce until they are cooked through.

You’ll see that I make a quick slurry of tapioca and chicken broth that I add to the sauce at this point as well. This just helps to thicken the sauce ever so slightly to help coat the meatballs! To finish the meatballs, I add green onions and sesame seeds.

You can serve these meatballs however you prefer, but I love serving them with rice and steamed broccoli as shown here! You can also use cauliflower rice if preferred.

I hope you enjoy these Sesame and Scallion Asian-Inspired Meatballs!

For more Asian-inspired meatball recipes, check these out!

Sichuan-Inspired Wonton Meatballs in Chili Oil

Baked Mongolian Beef Meatballs

Print

Sesame and Scallion Saucy Asian-Inspired Meatballs

Total Time 40 minutes minutes

Servings 4

Ingredients

For the Meatballs:

• 1 ½ pounds ground beef
• 1 teaspoon toasted sesame oil
• 1 tablespoon coconut aminos
• ½ teaspoon crushed red pepper flakes
• 1 egg
• 3 tablespoons tapioca flour
• 2 green onions finely chopped
• 4 cloves garlic minced
• ½ teaspoon ground ginger
• 1 ½ teaspoon Kosher salt
• ½ teaspoon black pepper
• 2 tablespoons avocado oil

For the Sauce:

• 2 teaspoon toasted sesame oil
• 3 cloves garlic minced
• ½ teaspoon crushed red pepper flakes
• 1/3 cup coconut aminos
• ¼ cup honey
• 1 tablespoon rice vinegar
• ½ cup plus 2 tablespoons chicken broth divided
• 1 teaspoon tapioca flour
• 6 green onions cut into 2-inch pieces on the diagonal, plus more for garnish
• 1 tablespoon toasted sesame seeds, plus more for garnish

Serving Suggestions:

• prepared rice (basmati, brown or cauliflower rice)
• steamed broccoli

Instructions

Assemble and Prepare the Meatballs:

• In a large bowl, combine the ground beef, toasted sesame oil, coconut aminos, crushed red pepper flakes, egg, tapioca, green onions, garlic, ginger, salt and pepper. Mix until very well combined. Roll into 1-inch round meatballs.
• Heat the avocado oil in large non-stick skillet over medium heat. Add the meatballs in a single layer (you will likely need to do this in two batches to not overcrowd the skillet) and brown the meatballs on two sides until golden brown, 2 to 3 minutes per side. The meatballs do not need to be cooked through, just browned, as they will continue to cook in the sauce. Set the browned meatballs on a clean plate and continue until all the meatballs are browned.

Make the Sauce:

• Wipe down the skillet and add now let’s make the sauce. Add the toasted sesame oil, garlic, crushed red pepper flakes, coconut aminos, honey, rice vinegar and ½ cup of the broth to the skillet and whisk until well combined. Bring to a simmer and reduce the heat so that it is lightly simmering, about medium-low heat.

Finish the Meatballs:

• Nestle the meatballs back into the sauce, cover and cook until the meatballs are just cooked through, 8 to 10 minutes.
• Remove the lid and in a small bowl, whisk together the remaining 2 tablespoons of chicken broth along with the tapioca flour until well combined. While gently stirring, stir in the slurry into the sauce with the meatballs.
• Sprinkle the green onions and sesame seeds over the top of the meatballs and continue to cook, uncovered and lightly simmering, until the sauce thickens and the green onions are slightly tender, about 4 more minutes.
• Serve the meatballs as desired.

Photography by Eat Love Eats.

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Say hello to your new favorite dinner — Creamy One-Pot Lemon Feta Chicken with Orzo!

I know, I know, another orzo skillet but I promise you it is another must-make. Deliciously spiced chicken served over a brightly flavored orzo made creamy thanks to some crumbled feta. Aside from the flavor, I also love how this is all made in one pot for easy clean-up.

step one: make the spice blend and brown the chicken

To start this recipe, you’ll first make your spice blend for the chicken. I used a combination of salt, pepper, turmeric, smoked paprika, and cayenne pepper and I absolutely love it. Once your blend is ready, season, and then brown in an oven-safe skillet. The chicken will finish cooking through in the oven along with the orzo so you are just wanting to get a good crust on it for now before setting aside.

step two: start the orzo

Next, you’ll get your orzo started before it finishes cooking in the oven. The orzo is packed with all kinds of goodies, but some highlights are the red pepper flakes, garlic, white wine, lemon juice, and fresh herbs like parsley and oregano. You will also add feta to this mixture to make the orzo nice and creamy!

step three: transfer to the oven

Now that the orzo is treating to come together, you will nestle the chicken back into the skillet and bake until the orzo and chicken are almost cooked through. To finish the dish, top the skillet with more feta and bake until it begins to soften and the orzo and chicken are cooked through.

step four: garnish and serve

Top the skillet with more fresh oregano for a fresh, herby addition then you are ready to serve with some lemon wedges!

I hope you all love this Creamy One-Pot Lemon Feta Chicken with Orzo!

For More Orzo Skillets:

Creamy Chicken, Spinach and Artichoke Orzo Skillet

Skillet Orzo and Feta Fish

Print

Creamy One-Pot Lemon Feta Chicken with Orzo

Servings 4

Ingredients

Spice Blend:

• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper

For the Chicken:

• 1 ½ pounds boneless skinless chicken breasts
• 2 tablespoons extra virgin olive oil

For the Orzo:

• 1 large shallot halved and thinly sliced
• 3 garlic cloves minced
• ½ teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• ½ cup white wine
• 1 cup orzo
• 2 cups low-sodium chicken broth
• Zest of ½ lemon
• 2 tablespoons lemon juice
• ½ teaspoon kosher salt
• 1 tablespoon chopped fresh oregano leaves plus more for serving
• 1 tablespoon chopped fresh parsley leaves
• ¾ cup feta crumbles divided
• lemon wedges for serving

Instructions

• Preheat oven to 375℉.
• In a small bowl, combine your spice mix.
• Pat the chicken dry then season both sides generously with the spice mix. In a large oven-safe deep skillet, heat the oil over medium-high heat. In a single layer, add the chicken and cook until browned on both sides, about 3 minutes per side then remove from skillet and set aside. The chicken will finish cooking in the oven.
• Reduce heat to medium, add the shallot, garlic, and crushed red pepper flakes and sauté for 2 minutes. Add the Dijon and wine, stirring and scraping up any brown bits. Reduce by half.
• Add the orzo, chicken broth, lemon zest, lemon juice, salt, oregano, parsley, and ½ cup of the feta crumbles. Stir to combine then nestle the chicken (and any of its juices) into the skillet. Transfer to the oven and bake for about 15, until orzo is almost cooked through.
• Carefully remove from the oven and top with the remaining ¼ cup feta crumbles. Transfer back into the oven and continue to bake until the orzo is cooked through and the feta has softened, about 5 more minutes.
• Remove from the oven and garnish with more oregano. Serve with lemon wedges.

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This already simple pasta just got even easier with my Oven-Roasted Shrimp Scampi!

Although most are likely familiar with shrimp scampi, if you are not it is a lovely combination of shrimp, garlic, butter, and white wine. The delicious dish is usually made by sauteeing shrimp in a skillet, but here I decided to let the oven do all the work. I love leaning on my oven to make dinnertime easier because while dinner bakes, you can get your table set, sides prepared, or anything else that needs to get done!

step one: bake the shrimp

In this recipe, you’ll simply toss your shrimp with garlic, shallot, olive oil, and a few other bright ingredients like lemon zest and white wine, then let that bake until cooked through in under 15 minutes.

step two: cook pasta

While your shrimp bakes to perfection, it’s time to get your linguine cooked. Don’t forget to heavily salt your water!

step three: assemble and serve

Next, drain the pasta and add to your shrimp mixture. Gently toss the pasta until well incorporated with the shrimp and sauce, this is also when you will add the parmesan if you are using it! Serve the pasta with lemon and parsley then voila! Dinner is served.

I know y’all will love this Oven-Roasted Shrimp Scampi! I hope you turn to this dinner on nights when you need a simple dinner in a hurry.

Looking for more bright pasta dishes? Check out these recipes!

Creamy Linguine with Lemon and Pancetta

Roasted Salmon and Cherry Tomato Puttanesca

Artichoke and Lemon Linguine

Print

Oven-Roasted Shrimp Scampi

Dairy-Free and Gluten-Free

Total Time 25 minutes minutes

Servings 4

Ingredients

• 6 garlic cloves minced
• 1 large shallot halved and thinly sliced
• 1 teaspoon crushed red pepper flakes
• ¼ cup extra virgin olive oil
• ½ cup dry white wine
• Zest of ½ a lemon
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup fresh parsley leaves chopped
• 1 pound peeled and deveined shrimp tails off
• 8 ounces gluten-free linguine
• 1/3 cup grated parmesan cheese optional

For Serving:

• 1 lemon cut into wedges
• Fresh parsley leaves chopped

Instructions

• Preheat oven to 375℉.
• Bring a large pot of water to boil.
• In a 9×13-inch baking dish, add the garlic, shallot, red pepper flakes, olive oil, wine, lemon zest, salt, pepper, and shrimp. Toss until well combined.
• Place into the oven and bake until shrimp is cooked through, about 13 minutes.
• Add pasta to the boiling water with plenty of salt (about 1 tablespoon) and cook according to package directions.
• Remove the shrimp from the oven and drain the pasta.
• Add the pasta to the baking dish with the shrimp and gently toss until coated. Add the parmesan (if using) and toss once more. Taste and add more salt as needed.
• Divide among 4 bowls, top with parsley, and serve with lemon wedges.

Photography by Eat Love Eats.

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Simple to make but beyond impressive in flavor, this Crab Cake Salad with Champagne Vinaigrette is sure to be a hit on your dinner table.

Crab cakes seem to always be intimidating to people but I am here to tell you they should not be! All you need is crab meat, a few fresh herbs, and some pantry staples and you will have dinner ready in no time. Another note about these crab cakes — and crab cakes in general — they should be packed with more crab than filling! Another reason why I love this recipe is that while I use a small amount of panko breadcrumbs to form the cakes, there is not too much of a binder. So you are actually enjoying lots of crab with each bite!

What you’ll need for the crab cakes:

• Fresh Lump Crabmeat (use canned if you are unable to get fresh!)
• Homemade Mayo
• Dijon Mustard
• Capers
• Fresh Dill and Parsley
• Lemon Zest
• Salt, Pepper, Cajun Seasoning
• Panko Breadcrumbs

Now that crab cake talk is about of the way, another star of this dish is the simple Champagne Vinaigrette. With just a few ingredients, you will have an everyday dressing that you’ll want to add over simple greens even without the crab cakes.

Once your dressing is ready and the crab cakes are assembled, simply divide your lettuce among your plates, top with crab cakes and drizzle with the Champagne VinaIgrette. Garnish with dill and a wedge of lemon then dinner is ready to go.

I can’t wait to hear what y’all think about this Crab Cake Salad with Champagne Vinaigrette!

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Crab Cake Salad with Champagne Vinaigrette

Total Time 40 minutes minutes

Servings 4

Ingredients

For the Crab Cakes:

• 16 ounces fresh lump crabmeat if you buy canned, be sure to drain it first
• 3 tablespoons homemade mayo
• 1 teaspoon dijon mustard
• 2 tablespoon capers roughly chopped
• ¼ cup finely chopped parsley leaves
• ¼ cup finely chopped dill fronds
• Grated zest of half a lemon
• 1 teaspoon cajun seasoning
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ cup panko breadcrumbs
• 2 tablespoons extra virgin olive oil

For the Champagne Vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup champagne vinegar
• 1 teaspoon honey
• ½ teaspoon dijon mustard
• 2 cloves garlic
• ¼ cup roughly chopped shallot
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Salad:

• 6 cups butter lettuce leaves or little gem lettuce
• Fresh dill fronds for garnish
• 1 lemon cut into wedges, for serving

Instructions

Assemble the Crab Cakes:

• Line a large baking sheet with parchment paper and set aside.
• In a large bowl, combine the crabmeat, mayo, mustard, capers, parsley, dill, lemon zest, cajun seasoning, salt, and pepper. Use a fork to mix until combined, breaking up and larger chunks of crab. Add the panko and stir once more to combine.
• Use a 1/3-cup measuring cup to scoop out the crab mixture and, using your hands, form into a patty. Set on the prepared baking sheet and continue until all of the crab cakes are formed. Refrigerate for about 10 minutes while you prepare the dressing.

Make the Vinaigrette:

• In a blender or using an immersion blender in a wide mouth jar, combine all of the champagne vinaigrette ingredients and blend until just smooth. Set aside.

Cook the Crab Cakes:

• In a large nonstick skillet, heat the oil over medium heat. When the oil is hot, but not yet smoking, use a sturdy spatula to carefully lay the crab cakes into a single layer in the hot oil. You will likely need to do this in two batches to not overcrowd the pan. Cook until golden brown on both sides, 3 to 4 minutes per side. Transfer the cooked crab cakes to a wire baking rack to prevent them from softening.

Assemble the Salads:

• To serve, divide the lettuce among 4 plates and drizzle each with desired amount of the Champagne Vinaigrette. Add two crab cakes per plate and top with fresh dill.

Photography by Eat Love Eats.

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Summer in a skillet — my Skillet Creamed Corn Chicken!

Y’all know I love a one-skillet dinner and this Skillet Creamed Corn Chicken is a new favorite of mine. Simply seasoned chicken is seared and then baked over creamed corn that includes red onion and poblano for an added flavor boost that I cannot get enough of.

For the Creamed Corn:

• Sweet Corn
• Red Onion
• Poblano Pepper
• Garlic
• Cream Cheese (sub dairy-free if preferred!)
• Lime Zest and Juice
• Chicken Broth

step one: prep and brown the chicken

After pounding and then seasoning your chicken, coat in cassava then brown in your oven-safe skillet. The chicken will finish cooking in the oven so you don’t need to worry about it being cooked through at this time!

step two: make the creamed corn

Next, in the same skillet make creamed corn. Sauté the veggies until just softened and then add the cream cheese, broth, lime zest, and lime juice. Stir until the cream cheese is melted and combined with the rest of the skillet.

step three: bake, garnish, enjoy!

Nestle the chicken back into the skillet and top with Monterrey cheese. Bake until the cheese is browned and the chicken is cooked through. Garnish with cilantro and serve with lime wedges!

I know y’all are going to just love this Skillet Creamed Corn Chicken and I hope it is on repeat on your dinner tables like it is on mine!

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Skillet Creamed Corn Chicken

Dietary: Gluten-Free, Dairy-Free (Optional)

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 small boneless skinless chicken breasts
• 2 teaspoon kosher salt divided
• 1 teaspoon freshly ground black pepper divided
• 1 teaspoon chili powder
• 2 tablespoons cassava flour
• 2 tablespoons extra virgin olive oil
• 1 large poblano seeded and sliced into ¼-inch wide strips
• ½ small red onion thinly sliced
• 2 garlic cloves minced
• 4 ears sweet corn husked and kernels removed (about 2 1/2 cups)
• ½ cup cream cheese sub dairy-free cream cheese
• ½ cup low-sodium chicken broth
• Zest of ½ a lime
• 2 tablespoons lime juice
• 1/3 cup Monterey jack cheese
• 2 tablespoons fresh cilantro minced for serving
• 1 lime cut into wedges, for serving

Instructions

• Preheat oven to 375℉.
• Place the chicken on a cutting board. Add a piece of parchment paper or plastic wrap on top ofthe breasts and use a meat mallet or the bottom of a heavy skillet to pound them to about a 1/2-inch thickness. Pat dry with paper towels.
• Season both sides of the chicken with 1 teaspoon of salt, ½ teaspoon of black pepper, and chili powder.
• Add the cassava flour to a large plate. Dredge each chicken breast in cassava flour on both sides and shake off the excess.
• In a large, oven-safe skillet (preferably cast iron), heat the olive oil over medium-high heat. Once hot, add the chicken breasts and brown on both sides, about 2 minutes per side. This chicken will finish cooking through in the oven. Set aside.
• Reduce heat beneath skillet to medium. Add the poblano, red onion, and garlic. Sauté for 3 minutes until the veggies begin to soften.
• Add the corn, remaining 1 teaspoon salt, and ½ teaspoon pepper. Sauté for another 2 minutes. Reduce heat to medium low.
• To the skillet, add the cream cheese, chicken broth, lime zest, and lime juice. Stir until cream cheese is well incorporated with the veggies then remove from heat.
• Nestle the chicken back into the skillet. Add the cheese over the chicken and entire skillet. Place into oven, uncovered, for 12 to 15 minutes until cheese is melted and chicken is cooked through.
• Remove from oven and garnish with cilantro. Serve with lime wedges.

Photography by Eat Love Eats.

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This is for all the CAVA lovers out there — Harissa Avocado Chicken Bowls!

I recently had CAVA’s Harissa Avocado Bowl and it was beyond delicious, I had to make it for myself and let me tell you, it did not disappoint! Just like the restaurant’s creation, this bowl is packed with a lot of elements, but I promise you all of the steps are worth it.

what’s inside the bowls:

• Grilled Harissa Chicken
• Grilled Corn
• Harissa Vinaigrette
• Crazy Feta (a.k.a. feta blended with pickled jalapeños)
• Salad Blend of Kale, Brussels Sprouts, and Cabbage (see my note on how to shorten this step!)
• Various Toppings: Cucumbers, Pickled Red Onion, Avocado, Hummus, and Crumbled Feta

While all of the elements of this bowl seriously are delicious, the two elements that take this bowl over the edge are the Harissa Vinaigrette and Crazy Feta. The chicken is marinated with some harissa, but I included it in the simple vinaigrette as well for an additional flavor kick.

For the Crazy Feta, this is a CAVA staple and could not be easier to make. You simply blend feta with a little extra virgin olive oil plus pickled jalapeños. While this does add extra heat to the dish, it is an absolute must for me. You can absolutely omit this if you prefer to just get the heat from the harissa!

I hope y’all enjoy these Harissa Avocado Chicken Bowls the next time your CAVA craving hits!

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Harissa Avocado Chicken Bowls

Total Time 45 minutes minutes

Servings 4

Ingredients

For the Chicken:

• 1 1/2 pounds boneless skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon mild harissa paste
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Harissa Vinaigrette:

• 2 tablespoons mild harissa paste
• ¼ cup extra virgin olive oil
• 1 teaspoon Dijon mustard
• 2 teaspoons honey
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the Crazy Feta:

• One 5-ounce block of feta cut into small cubes
• 2 tablespoons extra virgin olive oil
• ¼ cup sliced pickled jalapeños from a jar

For the Corn:

• 2 ears of corn
• 1 teaspoon extra virgin olive oil

For the Salad: (See Note)

• 3 cups chopped kale
• 2 cups shaved brussels sprouts
• 1 cup shredded green cabbage

For Serving:

• 3 Persian cucumbers quartered lengthwise then diced small
• 1 cup pickled red onions
• 1 avocado cubed
• Hummus
• Crumbled feta

Instructions

Marinate the Chicken:

• In a large bowl or on a sheet pan, add all of your chicken ingredients. Toss to coat and let the chicken marinate while you make the rest of the bowl elements.

Make the Harissa Vinaigrette:

• In a small bowl or jar, combine the vinaigrette ingredients. Whisk until smooth and set aside.

Make the Crazy Feta:

• Next, make the Crazy Feta by combining the ingredients in a jar with an immersion blender or in a food processor. Blend until mostly smooth, this will be fairly thick. Set aside.

Grill the Chicken and Corn:

• Heat grill over medium-high heat (350-400℉) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.)
• Cook the chicken and the corn over the heat for 4-5 minutes per side, until grill marks appear and the chicken is cooked through and the corn has a nice char. The lid should be closed throughout the cooking process.
• Transfer the chicken to a cutting board and let rest for 5-8 minutes before slicing and serving.
• Let chicken rest for at least 5 minutes then cut into cubes. Once cool enough to handle, cut the corn off the cob.

Assemble the Salad and Bowls:

• In a large bowl combine all of your salad ingredients.
• Divide the salad mixture among 4 bowls. Top with the cubed chicken, cucumbers, corn, avocado, pickled red onions, scoop of hummus and scoop of Crazy Feta. Drizzle with Harissa Vinaigrette and top with crumbled feta.

Notes

Note: To save a few steps on the salad, you could also sub in the Cruciferous Crunch Collection mix from Trader Joe’s!

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Y’all — your potato salad game is about to be elevated to a whole new level with this Smashed Loaded Potato Salad.

This side dish has all the flavors of a baked potato taken up a few notches. Let’s just say that when we made this, Cady and I could not stop sneaking bites. The crispiness of the potatoes paired with the sour cream sauce is truly unreal.

Here’s What You’ll Need:

• Baby Dutch Potatoes
• Olive Oil
• Salt and Black Pepper
• White Vinegar
• Sour Cream
• Garlic
• Cheddar Cheese
• Bacon
• Chives

Step One: Bake the Potatoes

Once your oven is pre-heated and potatoes are seasoned, you’ll bake the potatoes until just slightly crisped then you’ll remove the oven and gently smash with a potato masher or fork. Next, you’ll place them back into the oven to get perfectly crsip.

step two: make the sour cream sauce

While your potatoes bake, you’ll get your sour cream sauce started as directed below. A key step is simmering your vinegar to help cut the tang of the vinegar slightly but don’t worry, the flavor will still shine through the sauce.

step three: assemble your dish

To assemble, you’ll add half of your sour cream sauce to the bottom of a large dinner plate or serving platter then pile up the potatoes onto the plate. Top with the remaining sauce, cheese, crispy bacon, and chives then you’re ready to enjoy!

This Smashed Loaded Potato Salad is the perfect side dish for your summer grilling season! Pair this with simply grilled chicken or steak and you will have an impressive meal in no time.

And if you’re looking for a classic potato recipe, look no further than The Best Potato Salad.

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Smashed Loaded Potato Salad

Total Time 45 minutes minutes

Servings 6

Ingredients

For the Potatoes:

• 1 ½ pounds baby dutch potatoes
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper plus more for serving

For the Sauce:

• ¼ cup distilled white vinegar
• 1/3 cup sour cream
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic minced

For Topping:

• ¼ cup finely grated sharp cheddar cheese
• 4 slices of bacon cooked until crisp
• ½ cup sliced chives

Instructions

• Preheat the oven to 425℉.

Make the Potatoes:

• Place the potatoes on a large baking sheet and drizzle with the olive oil and add the salt and pepper. Toss to coat. Transfer to the oven and bake until golden brown and the skin is slightly crisp, 18 to 20 minutes.
• Using a potato masher or serving fork, smash each potato to about a ¼-inch thickness. Return to the oven and bake until the edges are crispy, about 8 to 10 more minutes.

Make the Sauce:

• Meanwhile, in a small saucepan, heat the vinegar over medium heat and bring it to a simmer. Cook, simmering, until it has been reduced to 1 tablespoon, 3 to 4 minutes. Remove from the heat and let cool.
• In a small bowl, combine the sour cream, olive oil, and garlic. When the vinegar has cool, stir that in.

Assemble:

• On a large dinner plate or serving platter, spoon half of the sour cream sauce on the bottom of the plate and spread and swoop to coat the bottom center of the plate.
• When the potatoes are crisp, transfer them onto the plate into a pretty pile of smashed potatoes. Dollop the remaining sour cream sauce on the top. Sprinkle with the grated sharp cheddar cheese, then the bacon, then the chives. Top with freshly ground black pepper and serve.

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Say hello to your new favorite summertime, anytime, dessert — S’mores Cookie Bars!

For months I have been talking about making a s’more dessert and I finally did it. This recipe is basically all the classic, delicious flavors of a s’more mixed with my Perfect Paleo Chocolate Chip Cookies in a bar and I am thrilled with how they turned out.

here’s what you’ll need:

• Graham Crackers (to keep these Grain-Free or Gluten-Free, you can use Pamela’s Grain Free Graham Style Cracker)
• Dairy-Free Dark Chocolate Chips (to keep this recipe dairy-free but feel free to swap to your preference)
• Mini Marshmallows
• All of the Typical Cookie Ingredients (vanilla extract, coconut sugar, etc. all listed below!)

step one: prep your pan and start your base

While preheating your oven, it is important to get your pan prepped to make removing your baked bars easier. Using parchment paper, you will create a sling in your 9×9 pan. Next, line the bottom of the pan with the graham cracker squares.

step two: make the cookie layer

Next, you’ll make your cookie base by combining all of your cookie basics then folding in chocolate chips (I like to use a combo of mini and regular-sized), marshmallows, and crushed graham crackers.

step three: add the cookie mixture to pan and bake

After adding the cookie mixture in the pan, for aesthetic reasons, I like to additionally press in some extra marshmallows and chocolate chips into the top of the cookie mixture to make it extra pretty! Next, bake until golden brown and center is cooked (tenting with foil if browning too quickly).

step 4: let cool, slice, and enjoy!

Once baked, removed from the oven and let cool in the pan (sprinkling with Maldon if preferred). Using the sling, remove from the pan, slice, and dig in.

These S’mores Cookie Bars are the perfect treat to have while hosting, to bring to a friend’s gathering, or to have for school lunches once school is back in session. No matter when you make these, they are sure to be a hit and I cannot wait for you to enjoy as much as my family does!

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S’mores Cookie Bars

Total Time 1 hour hour 10 minutes minutes

Servings 12 Bars

Ingredients

For the Bottom Layer:

• About 12 graham cracker squares

For the Cookie Layer:

• 2 tsp pure vanilla extract
• 1 large egg room temperature
• ½ cup coconut sugar
• ¼ cup liquid coconut oil can also sub avocado oil
• ¼ cup maple syrup
• ½ tsp ground cinnamon
• 1 ½ cups almond flour
• 3/4 cup tapioca flour
• ½ tsp baking soda
• ¼ tsp kosher salt
• 1 cup dairy-free dark chocolate chips (sub regular chocolate chips if preferred; I also like to use a mixture of mini chocolate chips and regular sized!)
• 1 cup mini marshmallows
• 1 cup crushed graham crackers about 8 sheets (I put in a zip top bag and crush with the bottom of a heavy skillet until a coarse powder consistency)
• Maldon salt optional for topping

Instructions

• Preheat the oven to 350℉ and line 9×9 inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.
• Place graham crackers in a layer covering the full pan, breaking graham crackers into sections as needed to fit properly. Set aside.
• In a large bowl, combine the vanilla extract, egg, coconut sugar, coconut oil, and maple syrup. Whisk until very well combined.
• Add the cinnamon, almond flour, tapioca, baking soda, and kosher salt. Using a rubber spatula, stir until just combined and smooth. Fold in the chocolate chips, marshmallows, and crushed graham crackers.
• Evenly distribute the dough on top of the graham crackers and carefully press flat into an even layer over the graham crackers. For ascetic reasons, I like to press in some additional mini marshmallows and chocolate chips if desired… it just makes it look prettier so you can see what’s inside the bars from the top.
• Transfer to the oven and bake for 25-30 minutes or until golden brown and a toothpick comes out clean from the center. Cover with foil if cookie dough browns faster than center bakes.
• Allow to cool completely, about 45 minutes, before lifting bars out of pan to cutting into squares. Sprinkle with Maldon salt, if desired, while cooling.

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All the flavors of everyone’s favorite dip in a skillet — Spinach, Artichoke, and Chicken Orzo Skillet!

Y’all know I love a skillet — especially a chicken and orzo skillet — so I decided to take one of my favorite methods and pair it with some of my favorite flavors. This meal comes together absolutely deliciously with a creamy orzo base packed with spinach, artichokes, cream cheese, and more, and topped with perfectly browned chicken.

While there is so much to love about this dish — specifically it being cooked all in one skillet — I particularly love the brightness the white wine, lemon zest, and lemon juice bring to the dish. In combination, they all cut through the richness of the orzo, creating an absolutely irresistible bite!

I know this Spinach, Artichoke, and Chicken Orzo Skillet is going to be a hit on your tables!

For More Skillet Recipes:

Skillet Orzo and Feta Fish

One-Pan Spanakopita-Inspired Skillet

Pan-Roasted Chicken with Cherry Tomatoes, Feta and Herbs

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Spinach, Artichoke, and Chicken Orzo Skillet

Total Time 40 minutes minutes

Servings 3

Ingredients

For the Chicken:

• 4 small boneless skinless chicken breasts
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons extra virgin olive oil

For the Orzo:

• 1 large shallot halved and thinly sliced
• 3 garlic cloves minced
• ½ teaspoon red pepper flakes
• 1 teaspoon Dijon mustard
• ½ cup dry white wine
• 4 ounces cream cheese
• 2 cups low-sodium chicken broth
• Zest of ½ a lemon
• 2 tablespoons lemon juice
• 4 cups baby spinach
• 1 cup orzo
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• One 14-ounce can quartered artichoke hearts drained and rinsed
• 1/2 cup shredded parmesan divided
• ¼ cup flat-leaf parsley plus more for garnish
• 1 lemon cut into wedges, for serving

Instructions

• Preheat oven to 350℉ on convection bake.
• Place the chicken breasts on a cutting board and cover with parchment or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken to a uniform 1/4-inch thickness. Pat the chicken dry with a paper towel.
• Season both sides evenly with the salt, black pepper, and cayenne.
• In a large, deep oven-safe skillet, heat the oil over medium-high heat. Add the chicken and cook until browned on both sides, about 3 minutes per side. Remove from the skillet and set aside.
• Reduce heat beneath the skillet to medium-low, add the shallot, garlic and red pepper flakes. Sauté for 2 minutes, just until softened. While whisking, add the Dijon and wine. Continue stirring, scrapping up any brown bits from the bottom of the skillet. Continue cooking until the wine reduces by half, about 3 minutes.
• Add the cream cheese and stir until smooth. While stirring, add the chicken broth, lemon zest and lemon juice.
• Next, 2 cups at a time, add the spinach to the skillet. Stir to combine and cook until the spinach begins to wilt. Add the orzo, salt, pepper, artichoke hearts, ¼ cup of parmesan, and parsley. Stir to combine.
• Nestle the chicken back into the skillet and top with the remaining ¼ cup of parmesan. Place into the oven and bake for about 20 minutes, until orzo is cooked through.
• Divide among 4 plates and serve with lemon wedge.

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Created after Starbucks’ delicious creation, these Roasted Red Pepper Egg White Bites are perfect for meal prep and breakfast on the go.

With just a few simple ingredients, these egg white bites will come together so easily and will be bursting with flavor. I love making these on a Sunday afternoon to have on-hand for a simple breakfast all week long.

I previously created these Bacon-Gruyere Egg Bites that are also delicious, but the cooking method is a bit more complicated. So simplify things and ensure perfect egg bites, I decided to utilize a silicon muffin tin which lended to the perfect cooking method for these bites.

Heres’s what you’ll need:

• Kale (while Starbucks uses spinach, I opted for kale because it is less watery once cooked)
• Roasted Red Bell Pepper (from a jar)
• Cottage Cheese (this adds some extra protein, plus helps make a wonderful texture)
• Egg Whites
• Monterey Jack Cheese
• Salt, Pepper, and Cayenne

step one: preheat oven and prep your muffin pan

Start by preheating your oven to 375℉ and then spray your silicone muffin tin. Next, add the kale and roasted red peppers to the bottom of muffin pan.

Step two: make the egg white mixture

Next, whisk together the cottage cheese, egg whites, Monterey Jack cheese, salt, pepper, and cayenne. You might be thinking, “Cottage cheese? What?” But trust me! Not only does it add a little extra protein, it also helps create that unique egg bite texture that Starbucks has.

Step three: divide and bake

Add the egg mixture to the muffin pan, top with cheese, then bake until just set! Let them cool in the pan before removing then store in an air-tight container in the fridge.

I hope y’all love these Roasted Red Pepper Egg White Bites as much as I do and that they make breakfast easier in your homes!

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Roasted Red Pepper Egg White Bites

Total Time 40 minutes minutes

Servings 6 Egg Cups

Ingredients

• 1 cup finely chopped kale
• ½ cup drained and finely chopped roasted red bell pepper from the jar
• ½ cup cottage cheese
• 2 cups egg whites
• ½ cup shredded Monterey jack cheese divided
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Dash of cayenne

Instructions

• Preheat the oven to 375℉. Place the silicone muffin pan on a baking sheet.
• Gently spray the silicone muffin pan with avocado oil spray or nonstick cooking spray.
• Evenly divide the kale and the chopped red bell pepper among the bottom of each muffin pan.
• In a large bowl, whisk together the cottage cheese, egg whites, 1/3 cup of the Monterey jack cheese, the salt, pepper, and dash of cayenne until very well combined.
• Pour the egg white mixture over the kale and red pepper until about ¾ of the way full. Sprinkle the remaining Monterey jack on top.
• Transfer to the oven and bake until the eggs have just set, about 30 minutes. They will puff up during the cooking process, but will fall as they cool.
• Let the egg bites cool for about 10 minutes in the silicone muffin pan then, using a small rubber spatula or butter knife, carefully loosen up the edges of the cooked egg bit, then lift them out.

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