31 Asian Spiralized Noodle Recipes To Make Instead of Ordering Takeout

Instead of ordering takeout, try making these spiralized Asian noodle dishes for a healthier, homemade version of your favorite classic takeout dishes! 

31 Asian Spiralized Noodle Recipes To Make Instead of Ordering Takeout

We’ve all been there. The takeout craving sets in. You just HAVE to order lo-mein or the pork fried rice. I get it, it happens.

If you are seriously craving takeout but are committed to a healthier lifestyle, try these spiralized versions of classic Asian takeout dishes like pad thai and stir fries.

Continue reading: 31 Asian Spiralized Noodle Recipes To Make Instead of Ordering Takeout

The post 31 Asian Spiralized Noodle Recipes To Make Instead of Ordering Takeout appeared first on Inspiralized.

Original source: https://inspiralized.com/31-asian-spiralized-noodle-recipes-to-make-instead-of-ordering-takeout/

Turkey, Broccoli and Carrot Noodle Bake

A quick weeknight skillet meal that gets cooked in one pan! This lean protein and veggie bake saves well for meal prep, is easy to make, and a fun way to use your spiralizer on carrots! 

Turkey, Broccoli and Carrot Noodle Bake

After the crazy overnight success (ha!) that my Chicken Sausage, Sweet Potato Noodle and Brussels Sprouts bake was, I figured I better deliver you all another easy skillet meal.

And this one does not disappoint – it’s a quick, skillet meal that’s great for busy weeknights and best of all, it saves well as leftovers OR beforehand, as a meal prep meal.

Continue reading: Turkey, Broccoli and Carrot Noodle Bake

The post Turkey, Broccoli and Carrot Noodle Bake appeared first on Inspiralized.

Original source: https://inspiralized.com/turkey-broccoli-and-carrot-noodle-bake/

Pumpkin Cream Cheese Muffins

The ideal combination of sweet and creamy, these Pumpkin Cream Cheese Muffins can be enjoyed for breakfast, afternoon tea, or dessert!

Pumpkin Cream Cheese Muffins

Pumpkin is one of my favorite ingredients to work with. It’s such a versatile ingredient that adapts well to sweet or savory dishes. From pumpkin chili to pumpkin French toast casserole, there are countless ways to incorporate pumpkin into your fall menu.

Let’s kick of pumpkin season with a easy favorite- pumpkin cream cheese muffins! These are special because of that luscious cream cheese swirl topping. These muffins are quick and easy to make and sure to please a crowd.

Best of all, this recipe makes a little over a dozen. Meaning, you’ll have a couple to save for yourself and still have a full dozen to share or giveaway to others.

Pumpkin Cream Cheese Muffins

Muffins are usually made with a neutral flavored oils like vegetable or canola oil. Oil is 100% fat with no water. As a result, you get moist muffins.

This pumpkin muffin recipe uses a combination of melted butter and vegetable oil. Unsalted butter is made from a combination of about 80% milk fat, 18% water, and 2% milk solids. Those milk solids help to add a bit more flavor and richness to the muffins.

Pumpkin Cream Cheese Muffins in the muffin pan

How to make the cream cheese swirl:

Fill the muffin tin about half full of pumpkin batter. Add three dollops of the cream cheese mixture. Follow with three dollops of pumpkin batter between the cream cheese. Use a chopstick, butter knife, or mini offset spatula to swirl together the dollops.

Alternatively, if you want the cream cheese swirl throughout the entire muffin, fill the muffin tin a little over a quarter (1/4) full with pumpkin batter. Add the dollops of cream cheese and pumpkin batter in two additions until the muffin tin is about 3/4 full of batter.

Pumpkin Cream Cheese Muffins

These pumpkin cream cheese muffins get a kick of flavor from pumpkin pie spice mix. The store-bought spice mix is usually a combination of cinnamon, nutmeg, cloves, all-spice, and ginger. Alternatively, you could simply pick one spice to shine- such as cinnamon. I prefer the mixture of spices because it creates such a warm and iconic fall flavor.

Pumpkin Cream Cheese Muffins

If you’re interested in more muffin recipes, you might enjoy these easy Apple Cinnamon Muffins, Whole Grain Blackberry Spice Muffins, or Morning Glory Muffins.

Pumpkin Cream Cheese Muffins

These muffins use a combination of pumpkin puree, butter, and oil to produce a moist and flavor baked treat. Topped with a cream cheese swirl, these pumpkin muffins are great with coffee or tea.  

PUMPKIN BATTER:

  • 1/2 cup (1 stick) unsalted butter, (melted and slightly cooled)
  • 1/4 cup vegetable oil
  • 1/2 cup packed light brown sugar
  • 3/4 cup granulated white sugar
  • 2 large eggs
  • 1 cup canned unsweetened pumpkin puree
  • 1 3/4 cups all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking soda

CREAM CHEESE BATTER:

  • 8 ounces cream cheese, (softened)
  • 1/3 cup granulated white sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt

PREPARE THE PUMPKIN BATTER:

  1. Preheat oven to 350 degrees F. Line the muffin tin with paper liners and set aside.

  2. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat together the butter, oil, brown sugar, white sugar, eggs, and pumpkin puree until smooth.

  3. In another bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and baking soda. Add the flour mixture to the mixing bowl. Mix on slow speed until well combined. Scrape down sides of the bowl as needed to ensure thorough mixing. Set aside.

PREPARE THE CREAM CHEESE BATTER:

  1. Using an electric hand mixer, beat together the cream cheese and sugar until the mixture is smooth. Add the egg, vanilla and salt. Mix until just combined.

ASSEMBLE THE MUFFINS:

  1. Fill the prepared muffin tins with a little over half full of pumpkin batter. Add three dollops of cream cheese (about 1 teaspoon each). Add three dollops of pumpkin batter (about 1 teaspoon each). Use a chopstick, butter knife, or mini offset spatula to swirl together the batter. At this point, the muffin tin should be 3/4 full. 

  2. Bake for 23 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tins for 3 to 5 minutes before unmolding. Transfer to a wire rack to cool to room temperature. These muffins can be enjoyed warm or at room temperature. 

  • Muffins will keep at room temperature in an airtight container for two days. For longer storage, keep in an airtight container in the fridge for two additional days. 
  • To make your own pumpkin spice mix: combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves, and 1/8 teaspoon all-spice, and a tiny pinch of ground ginger. 
  • To make make cream cheese swirl throughout the entire muffin: fill muffin tin a little over a quarter full with pumpkin batter. Add three dollops each of cream cheese and pumpkin batter. Swirl. Add another three dollops each of cream cheese and pumpkin batter. Swirl.  At this point, muffin tin should be about 3/4 full. 

 

The post Pumpkin Cream Cheese Muffins appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/pumpkin-cream-cheese-muffins/

Farmer’s Casserole

This Farmer’s Casserole recipe is a very popular breakfast recipe.  It’s the perfect recipe to serve when you have a house full of guests or relatives.  Watch the short video showing you how to make Farmer’s Casserole, then scroll to the end of this post to print out the recipe so you can make it at home.

Farmer's Casserole

What is a Farmer’s Casserole?

Farmer’s casserole is a delicious breakfast casserole that is made up of a few simple “farm-friendly” ingredients.  It calls for hash browns, eggs, cheese, ham, green onions and evaporated milk.  It’s all baked together to create a baked breakfast casserole.

I have made this recipe many times for Thanksgiving morning, Christmas morning, Easter brunch, kid sleepovers, family gatherings and more. It’s the kind of recipe that everyone enjoys so much, and it’s a very popular recipe here on the RecipeGirl site!

Change things up by adding in a tablespoon of Dijon mustard, mixing in sauteed bell peppers and using a combination of cheeses.

Some of my readers have mentioned that they also enjoy making this for dinner.  Leftovers eaten the next day are delicious!

Farmer's Casserole

Is Farmer’s Casserole Gluten Free?

Since my Mom has to eat gluten-free these days, I was super happy to find that I could make this breakfast casserole completely gluten free.

I use Ore-Ida shredded hash browns for this recipe if I need to make it gluten-free. If you don’t need to worry about that, just use whatever hash browns you can find!  Evaporated milk is naturally gluten-free, so you don’t have to worry about that.  Check the label on the ham you buy to make sure it’s gluten-free.

Farmer's Casserole

Can you use regular milk instead of evaporated milk in Farmer’s Casserole?

I don’t recommend using regular milk.  Evaporated milk is more concentrated and creamy.  It works best in this recipe.  You can locate evaporated milk in your market’s baking aisle.  Those who have used regular milk find that the casserole turns out too watery.

Can you use fresh potatoes instead of frozen hash browns in Farmer’s Casserole?

I don’t recommend using fresh potatoes for this recipe.  When you grate the fresh potatoes, they will immediately begin to oxidize and turn an unappetizing grey color.  Frozen hash browns work great for this recipe!

If you are looking for more recipes to serve with this recipe, you might enjoy adding Banana Coffee Cake and Fruit Salad with Lime Syrup to the menu.  Champagne Brunch Punch also looks very good!

Farmer's Casserole

Just a great breakfast casserole, and it’s super easy to make!

  • 6 cups frozen, shredded hash brown potatoes
  • 1 1/2 cups shredded Jalapeno Monterey Jack Cheese ((can sub cheddar or Swiss))
  • 2 cups diced, cooked ham ((or Canadian bacon))
  • 1/2 cup sliced green onions
  • 8 large eggs, (beaten (or 2 cups egg substitute))
  • 2 12-ounce cans evaporated milk ((can use whole, 2% or fat free))
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  1. Grease a 3-quart rectangular baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.
  2. At this point, you can cover and refrigerate until ready to bake (several hours or overnight). When ready to bake, preheat oven to 350°F. Bake, uncovered, for 45 to 55 minutes or until center appears set. Let stand for 5 minutes before serving. If baking after casserole has been chilled, you will need to increase baking time to 55 to 60 minutes.
  • Add tabasco for a bit of a kick.
  • Serve with a good dollop of sour cream.

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Original source: https://www.recipegirl.com/farmers-casserole/

Glazed Chicken Drumsticks

This Glazed Chicken Drumsticks recipe is so easy to make, and it’s always a big hit with families.

Glazed Chicken Drumsticks

How to Make Baked Chicken Legs:

Chicken drumsticks (legs) are an inexpensive cut of chicken to buy at the store.  But a lot of people are a little weary of drumsticks because they’re not sure how to make them.  Baked chicken legs are incredibly easy to make.  You just need a good marinade!

This glazed chicken drumsticks recipe calls for ingredients that make up a very simple but delicious marinade.  Soy sauce, honey, chili sauce, a small amount of oil, ground ginger and salt and pepper make up the marinade.  The marinade is combined with the chicken legs (remove the skin or leave it on- it’s up to you).  You’ll let the chicken marinate for one hour.

Glazed Chicken Drumsticks

How Long to Cook Chicken Legs in the Oven:

Your marinated chicken legs will bake for 50 to 60 minutes in a 375 degree oven.  You’ll know they’re done when you pierce them with a fork and find that they’re tender and juicy.

It might seem like a long time to wait for your chicken to be done, but it’s actually a gift.  This will give you time to prepare the rest of your meal!

Glazed Chicken Drumsticks

I suggest serving glazed chicken drumsticks with potatoes and vegetables.  If you’re eating low carb, serve it with a salad.  And if you’re following the Weight Watchers Freestyle Points program, each drumstick is counted as 4 points.

If you’re looking for recipes to complete this chicken dinner, you might consider making my Cheesy Scalloped Potatoes or this Romaine and Broccoli Salad.  Green Bean Gratin would also be a great pairing with these chicken drumsticks.

Glazed Chicken Drumsticks

Great, easy weeknight chicken dinner!

  • 3 pounds (14) chicken drumsticks
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon chili sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground black pepper
  1. Rinse the drumsticks with water, and pat them dry with paper towels. Place them in a large, ungreased baking dish.  If you are preparing this as a Weight Watchers recipe, or if you prefer not to eat the skin– remove the skin before marinating.

  2. Whisk together the remaining ingredients in a bowl and pour over the drumsticks. Cover the baking dish with aluminum foil and refrigerate at least 1 hour.
  3. When ready to bake, preheat the oven to 375 degrees F. Lift the drumsticks with tongs onto a rack set above a broiler pan that has been lined with aluminum foil. Brush the drumsticks with the sauce remaining in the baking pan.
  4. Bake for 50 to 60 minutes or until the drumsticks are tender when pierced with a fork.
  • *WEIGHT WATCHERS Freestyle SmartPoints per drumstick (skin removed, then marinated): 4
  • *If you are preparing this recipe as GLUTEN-FREE, just be sure to use brands of chili sauce and soy sauce that are known to be GF.

The post Glazed Chicken Drumsticks appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/glazed-chicken-drumsticks/

Make Ahead Mashed Potatoes

These Make Ahead Mashed Potatoes are so perfect to add to your busy holiday menu.  They make last minute preparations so much easier!

Casserole dish full of Make Ahead Mashed Potatoes

What’s the best way to cook potatoes for mashed potatoes?

Bring a pot of salted water to a boil. Add peeled potatoes, and cook until tender but still firm, about 15 minutes; drain. Mash, and continue with the instructions for this recipe.

How to prepare Make Ahead Mashed Potatoes:

Start with already cooked potatoes that are mashed.  Add cream cheese, sour cream and milk.  This is going to make your mashed potatoes creamy, and they won’t dry out when you’re making them ahead!  Onion salt and pepper are added for a little flavor.

If serving right away, cover and bake in a preheated oven at 325°F. for 50 minutes.  However, you can make this recipe up to several days ahead and store in the fridge. If baking cold, let stand at room temperature for 30 minutes first.  Add melted butter on top and maybe some chopped chives!

Casserole dish of Make Ahead Mashed Potatoes with melted butter

Is there any way to lighten up mashed potatoes?

It’s okay to lighten this make ahead mashed potatoes recipe up a little by using low fat cream cheese and light sour cream.  Don’t skimp too much though because they’re so creamy and good if prepared as the recipe is written.

Make Ahead Mashed Potatoes with dinner

How can you keep Make Ahead Mashed Potatoes warm?

You can certainly make them ahead and keep them in a buttered slow cooker (just butter the sides of the slow cooker).  Just set it at warm, and it’ll be good to go warming for a few hours.

Make Ahead Mashed Potatoes served with dinner

This is a terrific recipe for those who get nervous about preparing a lot of recipes on Thanksgiving Day. If you have a slow cooker, you can make them ahead of time and just warm them in a buttered crockpot until they’re ready to serve. So easy!

If you’re looking for delicious main dishes to serve with mashed potatoes, you might like to try my Prime Rib Roast or this Roasted Vegetable Meatloaf. Balsamic Beer-Braised Pork Roast, Beef Tenderloin with Balsamic Glaze and Rosemary and Garlic Leg of Lamb Roast are great pairings with mashed potatoes too!

Make Ahead Mashed Potatoes

A lifesaver during busy holiday dinner preparations!

  • 5 pounds Yukon Gold potatoes ((peeled, boiled & mashed))
  • 6 ounces cream cheese
  • 8 ounces sour cream
  • 1/2 cup milk or half and half cream
  • 2 teaspoons onion salt
  • freshly ground black pepper, (to taste)
  1. Combine all ingredients in a large bowl; mix well using an electric mixer. Place in a large, buttered casserole dish.
  2. If serving right away, cover and bake in a preheated oven at 325°F. for 50 minutes.
  • *How to cook the potatoes: Bring a pot of salted water to a boil. Add peeled potatoes, and cook until tender but still firm, about 15 minutes; drain. Mash, and continue with the instructions for this recipe.
  • *It’s ok to lighten this recipe up a little by using low fat cream cheese and light sour cream.
  • *You can make this recipe several days ahead and store in the fridge. If baking cold, let stand at room temperature for 30 minutes first.
  • *If you’re lacking oven space, start warming this in a well-buttered crockpot earlier in the day.

The post Make Ahead Mashed Potatoes appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/make-ahead-mashed-potatoes/

Pumpkin Steel Cut Oats

Pumpkin Steel Cut Oats are a healthy and flavorful breakfast full of pumpkin puree and fall spices.

Pan of Pumpkin Steel Cut Oats garnished with dried cranberries

It’s time to put the cold cereal away and make room for a heartier and healthier breakfast. If you find yourself eating breakfast at 7 am and grabbing second breakfast by 8:30 am (been there, done that), it’s time you give these pumpkin steel cut oats a try! They will keep you full for a long time.

I personally love the chewy texture of steel cut oats. Add some pumpkin puree into the mix (always a good idea!), and I’m one happy camper!

Steel cut oats take a little more time and patience to cook than your typical rolled oats. However, there are some health benefits to selecting steel cut oats over the rolled oats or your quick cooking oats.

Benefits of Steel Cut Oats

  • Steel cut oats are minimally processed.
  • Old fashioned rolled oats are steamed and then rolled flat. Because the old fashioned oats are rolled flat, they require less time to cook.
  • Steel cut oats are never cooked, rather they pass through a steel blade and the grain kernel is then cut into thin slices. Because of this, the steel cut oat retains more protein and fiber. Steel cut oats require more cooking time (15 to 25 minutes) because they are larger and not steamed and flattened like old fashioned oats are.

Pan of Pumpkin Steel Cut Oats

How to make Pumpkin Steel Cut Oats

In a saucepan add water, steel cut oats, a pinch of salt, pumpkin puree, cinnamon, and pumpkin pie spice. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 to 30 minutes. The longer you cook the oats, the thicker the mixture becomes.

When the pumpkin steel cut oats have reached your desired consistency remove from heat. The mixture will thicken as it cools.

Eat your pumpkin steel cut oats immediately, or add a sweetener such as brown sugar, maple syrup, or honey. You can also garnish it with raisins, dried cranberries, or pecans.

Spoonful of Pumpkin Steel Cut Oats

Looking for more pumpkin or breakfast recipes? Try these:

  • Pumpkin Loaf Cake
  • Homemade Granola 
  • Banana Oat Muffins
  • Pumpkin Chocolate Chip Cookies
  • Pumpkin French Toast Casserole

Pumpkin Steel Cut Oats

A delicious breakfast for you to make this fall! It’s spiced to perfection!

  • 3 cups water
  • 1 cup steel cut oats ((regular or gluten-free))
  • pinch salt
  • 1 cup pumpkin puree
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • sugar, honey or maple syrup to sweeten, (as desired)
  • nuts, craisins, raisins for topping, (as desired)
  1. In a saucepan over medium heat add the water, steel cut oats, salt, pumpkin puree, cinnamon, and pumpkin pie spice. Bring the mixture to a boil. 

  2. Reduce heat to low and let simmer for 20 to 30 minutes, stirring frequently. The longer you cook the oats the thicker the mixture becomes. Remove from heat and let sit for several minutes before serving.

  3. Stir in brown sugar, honey , or maple syrup according to taste. Garnish with nuts, craisins, raisins, or any other toppings you desire. 

  • WEIGHT WATCHERS Freestyle SmartPoints per serving (not including sweetener or toppings): 3
  • Nutritional information does not include sweeteners or toppings.

 


The post Pumpkin Steel Cut Oats appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/pumpkin-steel-cut-oats/

Paper Bag Pear Pie

This Paper Bag Pear Pie is a good recipe to try if you have some delicious, ripe pears on hand!

Paper Bag Pear Pie

Paper Bag Pear Pie

If you’re not so familiar with the idea of a pear pie, think of it just like an apple pie.  A fresh pear pie is made in the same way that you make an apple pie.

Pears are peeled, cored and sliced.  They’re tossed with sugar and spices and baked into a pie crust.  In this paper bag pear pie recipe, it’s topped with sugary crumbles.  And it’s baked unconventionally inside of a brown paper bag!

Slice of Paper Bag Pear Pie

Just like an apple pie, the pears soften in the baking process.  They’re wonderful and tender, and they taste delicious combined with sugar and nutmeg.

If you’ve never tried baking a pear pie, it’s time to try it!  And this Paper Bag Pear Pie is the perfect recipe to start with.

Apple season also happens to be prime pear season.  You’ll find the best pears in the fall.

Paper Bag Pear Pie

What are the best kind pears to use for baking?

Bosc and Anjou varieties are tops at holding their shape and texture in baking recipes. In a pinch, Bartlett pears work fine, too. I used Bartlett pears for this paper bag pear pie, and it turned out great! Avoid using Comice pears for pie. Their tender, juicy flesh tends to fall apart when used in pies.

Paper Bag Pear Pie

Why would you want to bake a pie in a paper bag?

It turns out that baking a pie in a brown paper bag is an old fashioned method.  It has been around for years!  A pie baked in a paper bag turns out golden brown, the crust is a bit more flaky, and the filling cooks perfectly.

Oh, and the pie drippings that sometimes ooze over the side of the pie and mess up your oven… that doesn’t happen with a paper bag baked pie.  The paper bag takes on any (possible) bubbling overflow mess of this Paper Bag Pear Pie!

The paper bag won’t catch on fire if you don’t let it touch the top of the oven. I take one of my racks out when baking this pie. When it’s time to bake, you put the pie pan in a brown bag and sit it on a cookie sheet. Roll the end up and staple shut.

Slice of Paper Bag Pear Pie

So if you’re already thinking about pies for Thanksgiving, you might consider adding this Paper Bag Pear Pie to the menu.  It adds fun discussion to the dessert table when you get to share how this pie was baked!

If you’re looking for more recipes to make with pears, you might like to try my Pear Bread or this Spiced Pear Cake. Autumn Spice Pear Cobbler, Slow Cooker Spiced Pear Butter and Pear and Ginger Muffins are great recipes starring pears too!

Paper Bag Pear Pie

Some say pear is better than apple!

PIE:

  • 1 9-inch unbaked pie crust
  • 4 to 5 cups peeled, cored and sliced pears
  • 1 large lemon, (juiced)
  • 1/2 cup granulated white sugar
  • 2 1/2 tablespoons all purpose flour
  • 1/4 teaspoon ground nutmeg

TOPPING:

  • 8 tablepoons unsalted butter, (softened)
  • 1/2 cup packed brown sugar
  • 1/2 cup all purpose flour

PREPARE THE PIE:

  1. Preheat the oven to 425 degrees F. Spread the unbaked pie crust into a 9-inch pie pan and crimp the edges.

  2. Add the sliced pears to a medium bowl. Drizzle the lemon juice over the sliced pears. Set aside.

  3. In a small bowl, combine the sugar, flour and nutmeg. Sprinkle over the pears to coat. Pour the pears into the unbaked pie crust.

PREPARE THE TOPPING:

  1. In a medium bowl, use an electric mixer to combine the topping ingredients. Spread over the pear mixture.

  2. Insert the pie pan into a brown paper bag. Fold the edge and fasten securely with staples to create a sealed environment.  It’s helpful to take a rack out of the oven so you can put the pie on a lower rack. As long as the bag isn’t touching the heat element, it won’t catch on fire. Place on a cookie sheet and bake for 1 hour. 

  3. Remove bag and let pie cool on the counter.

The post Paper Bag Pear Pie appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/paper-bag-pear-pie/

Blue Cheese Dip

Here’s a Blue Cheese Dip recipe that is super easy to make, and it’s so delicious!

Blue Cheese Dip served with vegetables

Call me crazy, but I could eat this blue cheese dip by the spoonful. I blame my Dad for that. He made homemade Blue Cheese Dip all the time when I was little, and I became addicted to it at a very young age.

We loved blue cheese salad dressing in our house, so this dip wasn’t that far of a stretch.  On football Sundays, I always stretched out on the couch with my Dad and nibbled veggies dipped in his blue cheese dip!

Blue Cheese Dip served with vegetables

Nowadays, I make blue cheese dip for parties.  It’s easy enough to make and contribute to a party you’re attending, and it’s easy enough to make and serve as a dip with vegetables at your own party.

How do you make Blue Cheese Dip?

Minced garlic is mashed with Kosher salt.  Blue cheese crumbles are added to the garlic.  I like to use a GOOD quality blue cheese.  It makes all the difference! Sour cream and heavy whipping cream are mixed in too.  This dip thickens when chilled, but it thins out again when the dip comes to room temperature.

Blue Cheese Dip with vegetables

What can you serve with Blue Cheese Dip?

Fresh vegetables are perfect for dipping in this dip.  A colorful array of carrots, bell pepper, celery, broccoli- whatever you’d like.  They’re all a good pairing with blue cheese.

Alternately, you can use this dip for dunking hot chicken wings.  The heat of the sauce of the wings is cooled off by the tangy dip.  It’s definitely a classic pairing.

Blue Cheese Dip with vegetables

If you’re looking for more dip recipes, you might enjoy trying my Beer and Bacon Dip or this Buffalo Chicken Dip. White Bean Dip, Curry Dill Dip and Avocado- Feta Dip are also delicious dip recipes!

Blue Cheese Dip

This blue cheese dip is perfect for serving with fresh vegetables or as a dip for hot chicken wings.

  • 1 medium garlic clove, (minced)
  • Kosher salt and freshly ground black pepper
  • 8 ounces blue cheese
  • 1 1/2 cups sour cream
  • 1/2 cup heavy whipping cream
  • assorted vegetables, (for serving)
  1. In a medium bowl, use a spoon to mash the garlic with a pinch of kosher salt. Crumble the blue cheese apart and add to the bowl. Roughly mash the cheese with the back of the spoon (it’s okay to leave some chunks). Stir in the sour cream and several grinds of pepper, and then add the cream until the consistency is slightly thinner than sour cream. Taste and add more salt or pepper if needed.

  2. Refrigerate until shortly before serving. The dip will thicken in the refrigerator but will return to its original consistency as it comes to room temperature. Serve with assorted vegetables.
  • Refrigerate until shortly before serving. The dip will thicken in the refrigerator but will return to its original consistency as it comes to room temperature. Serve with assorted vegetables.

The post Blue Cheese Dip appeared first on Recipe Girl®.

Original source: https://www.recipegirl.com/blue-cheese-dip/

Greek Style Cole Slaw

Here’s a lighter, non-mayo based recipe for Greek Style Cole Slaw.  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Bowl of Greek Style Cole Slaw

Greek Style Cole Slaw

This Greek Style Cole Slaw has always been one of my all-time favorite cole slaw recipes.  I really love the tangy flavor, and the addition of feta cheese and pepperoncini.  It’s delicious!

When you think of cole slaw, this is probably not the type of cole slaw you’re thinking of.  This is a non-mayo based cole slaw.  It utilizes a light vinaigrette instead.

Bowl of Greek Style Cole Slaw

How do you make Greek Style Cole Slaw?

You’ll start off by buying one of those bags of cole slaw mix that you can find near the other bagged lettuce in your market’s produce section.  A cole slaw mix usually consists of shredded green cabbage, a few shreds of purple cabbage and shredded carrot.

The cole slaw mix is tossed with a simple red wine vinaigrette.  Feta cheese crumbles, red onion and pepperoncini are mixed in too.  This Greek Style Cole Slaw has some great Greek style flavors!

Bowl of Greek Style Cole Slaw

This is a nice, light cole slaw recipe.  I like to give it a little time to marinate in the refrigerator before serving. The flavor will be a little stronger since the cabbage will have a chance to absorb some of vinaigrette.

If you happen to be following the Weight Watchers Freestyle Points program, a serving of this Greek Style Cole Slaw will cost you 2 points.  It’s so much better for you than a cole slaw that is soaked with a mayonnaise dressing.

Serving of Greek Style Cole Slaw

What to serve with Greek Style Cole Slaw:

Serve this cole slaw with sandwiches, grilled chicken, fried chicken or hamburgers.  Here are some recipe ideas.

If you are looking for delicious things to serve with this cole slaw recipe, you might like to try my Philly Cheese Steak Sandwiches or these Turkey Garden Burgers. Best Ever Buttermilk Fried Chicken, Slow Cooker French Dip Sandwiches and French Onion Beef Sliders are also perfect recipes to serve with cole slaw!

Greek Style Cole Slaw

A delicious vinegar-based cole slaw recipe.

  • 1 14-ounce package cole slaw mix
  • 1 large carrot, (shredded)
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1/8 teaspoon dried mustard
  • salt and pepper, (to taste)
  • 1/2 cup (2 ounces) crumbled feta cheese ((more or less, as desired))
  • red onion slices and pepperoncini, for garnish ((optional))
  1. Place cabbage and carrots in a large bowl, and toss.
  2. Place the olive oil, vinegar, lemon juice, oregano and dry mustard in a jar; cover tightly and shake to blend. Add salt and pepper to taste. Pour over the cabbage mixture and toss well. Mix in the feta cheese.

  3. Top the slaw with a few red onion slices and/or sliced pepperoncini.
  • WEIGHT WATCHERS Freestyle SmartPoints per serving: 2

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