The Recipes Everywhere

Whipped Feta Naan Bread Crostini

Creamy whipped feta dip over buttery naan crostini and topped with juicy tomatoes and fresh herbs

This naan bread “crostini” would be so perfect to serve at a dinner party, or just to make all for yourself and I won’t judge – this is a safe place!! I think it would make a great lunch idea too, just pack the dip, tomatoes and naan separately so it doesn’t get too soggy. I would totally look forward to that lunch, and you KNOW I need to look forward to lunch to get through my work day!

Whipped Feta Naan Bread Crostini

Recipe type: Appetizer

Ingredients:

Whipped Feta Dip:

6 oz feta cheese
3 tbsp plain Greek yogurt
4 tbsp of roughly chopped herbs (I used equal parts mint, chives, parsley, basil)
1 garlic clove
¼ cup extra virgin olive oil
zest of 1 lemon + juice
salt and pepper to taste

Tomatoes:

1 tbsp of finely chopped basil
1 tbsp olive oil
2 cups of halved cherry tomatoes
salt and pepper to taste
Naan bread
1 tbsp unsalted butter

Sweet & Smoky Green Chile Soup

This does mark the first time I’ve used one of their roasts in a soup, however…and it won’t be the last. Our family are green chile fiends and the flavor of the Sweet & Smoky Marinated Fresh Pork Roast is such a great compliment to a simple soup. Heck, I’ve even slow-cooked it with a little chicken stock and served it on sandwich buns – to die for!!

This Sweet & Smoky Green Chile Soup (almost a stew, really) has so much flavor, especially since it uses so few ingredients. You could even skip the potatoes if you don’t have them on hand but I like the fact that they make this Green Chile Soup a complete meal. Although it’s not traditional, I like to top mine with lots of chopped jalapeños and cilantro with a little dollop of sour cream. The seasonings from the pork roast add such great flavor – you’re going to love it!

Sweet & Smoky Green Chile Soup

Ingredients:

1 Smithfield Sweet & Smoky Marinated Fresh Pork Roast (about 2 pounds)
1 medium sweet onion, chopped
1 16 ounce jar green salsa
2 cans fire-roasted chopped green chiles
2 cups chicken stock or broth
1/2 pound white potatoes, chopped into small pieces
kosher salt & freshly ground pepper, to taste
Toppings: chopped cilantro, sour cream, limes, shredded cheese, diced jalapeños

Chocolate Peanut Butter Fudge

This Chocolate Peanut Butter Fudge is a wonderful and easy treat! It is smooth and creamy and is like a peanut butter cup in fudge form! Everyone who tries this recipe falls in love with it!

I LOVE fudge this time of year! The silkiness and creaminess is something I crave.

I have been exceptionally tired lately. Probably due the the hustle and bustle of the holiday season. When it comes to making a treat for friends, family or a party, I simply don’t have the energy for something that is going to require a lot of time or effort. That is where fudge comes in! It comes together so quickly and there is no baking required!

This fudge reminded me of a peanut butter cup but in fudge form! It was DIVINE! My sister, who is peanut butter fanatic could not stop eating it! It really is unbelievably good :)

If you are looking for a treat that is easy and delicious, give this one a try! You will be SO happy you did :)

Chocolate Peanut Butter Fudge

Recipe type: Dessert

Ingredients:

¾ cup butter
2 cups sugar
1 cup brown sugar
⅔ cup evaporated milk
12 ounces Semi-Sweet Chocolate Chips
7 ounces marshmallow cream
1 teaspoon vanilla

Peanut butter fudge

6 Tablespoons butter
1 cup sugar
½ cup brown sugar
⅓ cup evaporated milk
1 cup peanut butter chips
3 ounces marshmallow cream
½ teaspoon vanilla

Read More: Chocolate Peanut Butter Fudge

Garlic Butter Mushrooms and Gnocchi in Foil Packets

If you are looking for a light yet nutritious dish that does not skimp on flavor, you have come to the right place! Savor the taste of these mediterranean foil packets. Gnocchi and mushrooms are topped with a fragrant garlic butter sauce then quickly baked in the oven. Fresh parsley adds herbaceous notes on top.

Garlic Butter Mushroom and Gnocchi in Foil Recipe

Serve 3

Ingredients:

1 pound (450g) gnocchi
1 pound (450g) mushrooms, cleaned and quartered
1/4 cup (60ml) clarified butter or ghee
5 garlic cloves, minced
Fresh thyme leaves
Salt and fresh cracked pepper
Crushed red chili pepper
Fresh parsley, chopped, for garnish

Make-ahead Frittata Squares with Spinach, Tomatoes, and Feta

Think of frittata as an Italian cousin to the French omelet, with a few notable differences.
Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family!
Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I’ve taken some liberties and eliminated the stovetop flipping step.
With this recipe, all the ingredients go into a baking dish and then straight into the oven. The preparation itself is quick – just quickly cook the filling ingredients and mix them into the eggs – while the time in the oven is a bit longer. Slow and gentle oven-cooking helps bring out the best texture in the frittata.
One other advantage of a baked frittata is that it can be made ahead, and individual squares can be reheated in the microwave for an easy grab-and-go breakfast. With eight servings from the pan, you have breakfast for the whole week!
This also makes a stellar make-ahead brunch recipe. Just add a salad, some crusty bread, and a bowl of fruit and you are ready to relax when guests arrive.

Make-ahead Frittata Squares with Spinach, Tomatoes, and Feta Recipe

Prep time: 15 minutes
Cook time: 45 minutes
Yield: 9 squares

Ingredients:

Butter (for the baking dish)
2 tablespoons olive oil
1 pint cherry tomatoes
1 bunch scallions, thinly sliced
5 ounces (about 3 1/2 packed cups) baby spinach leaves
1/2 cup whole milk
1/2 cup sour cream
12 large eggs
3/4 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 cup (about 5 ounces) crumbled feta cheese
3 tablespoons chopped fresh parsley

Special Equipment:

2-quart glass or ceramic baking dish (8x8 square or 7x11 rectangular)

Easy Spinach and Artichoke Dip Recipe

Everyone has a favorite spinach dip recipe, so I’m going avoid any claims of saying it’s the best. But I will say, I hope you try it.

At its root, it’s pretty basic – sauté and wilt the spinach in garlic, throw in the artichokes and add the creamy body. I use whipped ricotta over cream cheese to keep it lighter in texture, sour cream for some tang, a few smashed capers for a bit of briny-ness and leeks for added flavor.
It’s not traditional in making, but it disappears in the traditional way of being scraped clean in 15 minute.

Spinach Artichoke Dip

Ingredients:

2 tablespoons olive oil
3/4 cup of leeks, white parts only
2 10oz. bag of baby spinach
Pinch crushed red pepper flakes (optional)
Kosher salt and black pepper, to taste
1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 tablespoons of capers, smashed
1/2 cup ricotta cheese
1/2 cup mayonnaise
1/2 cup sour cream
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1 cup fresh mozzarella, torn or shredded
1/2 cup pepper jack cheese
1/2 cup Parmesan cheese, finely grated

Honeycomb Recipe

Honeycomb candy with crushed caramel corn, toasted pecans and almond shards – oh. me. gee. It’s a must-make.

I know it’s candy and some of you may put this off because you’re thinking hot sugar and candy thermometer – scary. It’s really not. If you can make homemade caramel, you can make homemade honeycomb candy. Think of it as caramel turned into a light and airy, solid-filled mass with honeycomb-like air pockets.
Here are just a few key tips for success:

Mise en place: Have everything in place and ready to go. Candy making doesn’t reward those who measure as they go. Temperature is important, it moves swiftly, so you need to as well by having everything in place and in reach.
Temperature: Make sure you have an accurate candy thermometer or instant read thermometer. To test its accuracy, boil water for 10 minutes. If the thermometer reads 212F, then it is accurate (tip should not touch bottom of pan).
Baking soda: Make sure the baking soda you are using is active. It’s the necessary component to starting the chemical reaction that turns the caramel syrup into an airy, pocket-filled honeycomb. One more note on the baking soda, measure and SIFT it! Sifting is not an option here. The baking soda reacts immediately upon contact so you don’t have time to work through large chunks, nor do you want to worry about that as you whisk through the bubbling volcanic reaction.
Humidity or any moisture is a killer with this recipe. It will wilt your crisp honeycomb into a sticky mess. Be sure to store the finished honeycomb in an airtight container. **Note: The caramel corn will shorten the shelf of life of this particular honeycomb variation, because it will start to absorb the moisture from the sticky caramel on the popcorn. But here’s a nifty trick to offset the moisture of the caramel corn, when you store this, add a silica packet to the container. Silica packets are those little tiny rectangle or square you find in some foods like freeze-dried (not dried) fruit, seaweed and more to help absorb moisture. I go through a lot of freeze dried fruit, so I save them for recipes like this and meringues–basically anything where moisture will zap the crisp factor out. (To see what moisture does to honeycomb, take a look at the first photo and the 3rd and 4th photo down you can see the “honeycombed” edge looks soft almost melt-y like. That’s because I shot this in my garage where it was extremely humid on that day.

Caramel Popcorn and Pecan Honeycomb Brittle Recipe

Ingredients:

3/4 cup caramel popcorn, roughly chopped
1/2 cup pecans, chopped
3 tablespoons sliced almonds
1/3 cup honey
1/4 cup water
1 1/2 cup sugar
1 tablespoon baking soda, sifted