One of my favorite salads on a hot summer day, is this refreshing cucumber mint yogurt salad. This recipe is a traditional Lebanese dish, typically served as part of a Mezze plater. It is called ‘Khayr bi Laban’, which translates to cucumbers in yogurt. The traditional yogurt used is laban, but I prefer the greek yogurt, to provide more protein 😀
Stone fruit is a summer favorite in our home! I am always looking for ways to incorporate fruit into our desserts (and meals too). Roasted apricots with mascarpone and pistachios is the perfect blend of sweet, summer goodness.
And this dessert is so easy to make! I absolutely love summer desserts that only take a short time. Especially, when they do not require turning on the oven. This recipe can be made on the grill and with any other stone fruit you like!
When prepping your apricot, place your edible flowers and mint in cold water to keep them fresh and prevent wilting.
The apricots can also be prepared in advance and then assembled before eating. It can be served warm (my favorite), at room temperature or cool.
Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself.
I gathered the ingredients and set out to make this traditionally Southern Dish.
I have made variations of sfouf, a traditional semolina turmeric cake on my blog before. From cupcakes and now this Turmeric Cake Honey Buttercream recipe. Because the holy month of Ramadan is upon us, I wanted to share a fun cake to enjoy with family. Ramadan is the ninth month in the Islamic Lunar calendar, in which Muslims around the world, who are of age and good health, fast from sun rise to sun set. This means refraining from food and drink, and all of our bad habits. Those who are exempt from fasting include children and the elderly, those who are ill, pregnant, nursing and menstruating.
Ramadan is a time of reflection, spirituality and connecting to God. It is a time to give in charity and spend time with family and friends. During this holy month, the Quran (holy book for Muslims) was revealed to the Propher Mohamed (peace be upon him). Many muslims strive to read the entire Quran during this month, as a form of worship and reflection and a way to connect to our prophet and Lord.
This is the month in which Iftar, the time of breaking fast, is generally spent with family and community. I created this cake as a special dessert to celebrate!
One of my favorite summer dinner dishes is Mujadarra ruz, lentils with rice. Paired with a light salad of tomatoes, cucumbers and mint, this makes for a perfect picnic meal. This dish is also vegetarian and done in about thirty minutes.
As I get into a new routine with my job, I am getting on more of a schedule for blogging. I hope to share my take on favorite holiday cookies!
When I was growing up, my aunt and uncle lived just a few homes down from us. We spent winter break baking holiday cookies to share with our cousins on Christmas Eve. One of the cookies we made were snickerdoodles! As a child, the name made me smile 😀 I created my Cinnamon Cardamom Snickerdoodles last winter, when I was experimenting with cardamom pods.
With Thanksgiving just a few days away, I have been receiving many requests for easy side dish ideas. Here I have complied 4 sides that will make the perfect addition to any menu! In this post, I will share the recipes for four Thanksgiving side dishes that can each be made in less than 25 minutes! I begin by sharing my favorite homemade cranberry sauce, the ultimate silky smooth mashed potatoes, garlic-parmesan green beans and roasted delicata squash!
I start with the ever classic, cranberry sauce. If you plan to serve cranberry sauce, please do not use that stuff out of a metal jar. Its SO easy to make fresh and you won’t have that weird tin taste.
I infused my cranberry sauce with orange, cinnamon, nutmeg and topped it with mint for freshness!
In a heavy bottom sauce pan, combined cranberries, sugar, water, orange zest, cinnamon, and nutmeg.
Bring to a boil, then reduce heat to medium low. Cook for 8-10 minutes, until mixture thickens.
Remove cinnamon stick and nutmeg pod.
Allow to cool completely and top with fresh mint.
One of my favorite side dishes are mashed potatoes. I love mashed potatoes that are rich, creamy and smooth! I first learned about mascarpone while watching Giada DeLarentes on Food Network. She added them to her potatoes and I had to re-create them immediately. There are a few important steps to take with mashed potatoes.
2 tablespoons unsalted butter, at room temperature, for topping
Boil potatoes until soft and tender
Drain water off potatoes.
Add in the butter, mascarpone, heavy cream. Using an electric mixer, mix the potatoes until smooth.
Taste for salt and add additional to your liking
Top with chopped chives, freshly ground black pepper and remaining butter
Potatoes must be cooked properly. Inserting a knife into the center of the potato, it should come out easily and clean.
Be sure butter, mascarpone and cream are at room temperature.
Use a mixer to mash the potatoes, this ensures they are smooth and even throughout.
I mean look at this *drools over keyboard*
Garlic Parmesan Green Beans
With the oven being occupied with the turkey, a casserole and maybe some roasted sweet potatoes, I like to make veggie sides that can be made on the stove top. These are super easy, yet delicious green beans, that can replace a heavier side and provide a crisp, bright, side dish to the table.
The key to making the perfect textured green beans, is blanching. This means placing the green beans in boiling water, then immediately immersing them in ice water to stop the cooking process.
Place the green beans into the water and boil for 3 minutes
Remove the green beans from the boiling water and place immediately in the ice water
Heat olive oil in skillet and sauté garlic
Add the green beans to the skillet and heat for 2 minutes. Season with salt and pepper. Remove from heat
Top with parmesan
Roasted Delicata Squash
Delicata squash is great for many reasons. One being is you can eat the skin, making preparation very easy. For this dish, I sliced the ends off the squash, spooned out the seeds and roasted the squash.
One of my favorite Halloween candies are candy corn! I know many people dislike them, but when they come around I can’t resist their super sweet marshmallow like flavor! And they are perfect color trilogy of colors in my Candy Corn Cupcakes!
If you have worked with me, you know I love to bring treats in to work, especially for meetings. It’s a great way to make meetings more enjoyable for all 😀 And I get feedback on the recipes, as I work to develop them 😀 It’s a win-win for all <3
In preparation for a few meetings this week, I wanted to create a new cookie. After seeing some peanut butter M&Ms I decided to try
One of my favorite things about fall is the cool air that allows for slow roasting in my kitchen! A few weekends ago, my family and I spent the day at the Birmingham farmer’s market. We picked up a ton of beautiful squash and I set out to making some new dishes!
One of favorite ways to prepare squash is by roasting them. The roasting intensifies the sweetness of the squash making it the perfect addition to any meal.
I’m also really excited because I will be working on more video recipes for you all! Please let me know what you think and if you have any suggestions or ideas! Eventually, I hope to do full recipes with me talking you thru step by step 😀 If you have not already, please subscribe to my YouTube Channel @AmandasPlate