Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream

Whether you’re into dishes that are fun to share with friends, you’re planning ahead for an Olympics (or Super Bowl) party or if you want comfort food gone healthy, this one’s for you.

Ingredients

Potatoes:

• 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried

• 4 teaspoons canola oil

• 1/4 teaspoon salt

• 8 ounces broccoli florets, coarsely chopped (about 4 cups)

• Nonstick cooking spray

• 3 pieces Canadian bacon, finely diced (about 3 ounces)

• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
  

Avocado Creme:

• 2 scallions, thinly sliced, greens reserved

• 1 medium avocado

• 2 tablespoons reduced-fat sour cream

• 2 tablespoons lime juice

• 1/4 cup cilantro leaves

• 1 clove garlic

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

The original recipe is from Ellie Krieger and it’s fabulous. Here it is along with links to other of her delicious dishes.

Greek Turkey Meatballs With Tzatziki

Photo: Erin Lives Whole

Perfect for mixing up your midweek menu or holiday hosting.

INGREDIENTS

• 1 lb ground turkey (I prefer 93/7 lean)

• 2 cloves garlic, minced

• 1/4 large red onion

• 1 egg

• 1/2 cup breadcrumbs or almond flour (use almond flour to make this gluten-free)

• 1/4 cup chopped fresh dill

• 1/2 tbsp dried oregano

• 1 tsp salt

• 1/2 tsp pepper

• 2 tbsp olive oil

  Here’s a Tzatziki Recipe (cut in half), or you can use store-bought tzatziki

INSTRUCTIONS 

• In a large bowl, add ground turkey and minced garlic.

• Grate 1/4 red onion into turkey; alternatively, chop red onion very small.

• Add egg, breadcrumbs, dill, oregano, salt, and pepper. Mix until just combined, I use my hands.

• Form into 14 meatballs.

• Heat a saucepan with olive oil over medium heat. Once hot, add meatballs and cook for 7-8 minutes, turning every constantly to ensure even cooking on all sides. Once meatballs reach 165F, they are done.

• While meatballs are cooking, make Tzatziki.

• Serve over rice!

Thanks to Erin Lives Whole for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent and delicious work.

Marry Me Creamy Chicken Chili

Photo: Brocc Your Body

We love all of the recipes from Brocc Your Body, and how could we resist featuring Carissa’s Marry Me Creamy Chicken Chili during the fall?

Ingredients

• 2 boneless, skinless, chicken breasts (6 to 8 ounces each)

• 1 1/2 teaspoons kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 3 tablespoons extra-virgin olive oil

• 1 white onion, diced

• 4 garlic cloves, finely chopped

• 1 cup corn kernels, frozen or drained canned

• 2 (10-ounce) cans diced fire-roasted tomatoes with green chilies, undrained

• 2 cups chicken broth

• 1 (15-ounce) can black beans, drained and rinsed

• 1 (4 1/2-ounce) can green chiles

• 2 teaspoons chili powder, plus more to taste

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon sweet paprika

• 6 ounces cream cheese, cut into pieces, at room temperature (see Note)

• 2 cups roughly chopped curly kale leaves, midribs removed (from about 1 bunch)

Toppings:

• 4 green onions, thinly sliced

• 3 avocados, diced

• 2 cups whole-milk Greek yogurt or sour cream

• 2 cups shredded cheddar or Mexican blend cheese

• Tortilla chips

Directions

• Season the chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon black pepper.

• Heat 2 tablespoons of olive oil in a Dutch oven or large pot over medium heat. Add the chicken breasts and cook for about 5 minutes per side (not cooked through; it will continue cooking in the chili). Set the chicken on a plate.

• Add the remaining 1 tablespoon oil to the Dutch oven along with the onion and garlic and cook over medium heat, stirring occasionally, until the onions are slightly softened, 3 to 4 minutes. Stir in the corn and cook just to heat through, about 1 minute for frozen or 30 seconds for canned. Add the tomatoes, chicken broth, beans, green chiles, chile powder, cumin, oregano, paprika, remaining 1 teaspoon salt, and a few twists of pepper and stir to combine.

• Add the cream cheese pieces to the pot and stir to combine. Increase the heat to high and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

• Shred or slice the chicken, add to the pot, and continue to simmer for 10 minutes. Stir in the kale, taste for salt and heat, and adjust to your taste. Add more chicken broth if you prefer a thinner chili.

• Serve in a big pot with bowls and all the toppings.

Make sure to check out the original recipe for notes on the cream cheese and pointers from others who have enjoyed this recipe.

Big Mac Tacos

Photo: Instagram/moribyan

With more than 1M likes, this high protein favorite is going to be your newest favorite addition to the dinner rotation.

Ingredients

BIG MAC SAUCE

• 1 cup mayonnaise

• 4 tablespoons pickle relish, drained

• 3 tablespoons ketchup

• 2 tablespoons Dijon mustard

• 1 teaspoon sugar

• 1/2 tablespoon white vinegar

• 1 1/2 teaspoon paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/4 teaspoon white pepper

FOR ASSEMBLY

• 12 mini flour tortillas

• 1 pound 80/20 ground beef

• salt, to taste

• black pepper, to taste

• 1 tablespoon vegetable oil, split in half

• 12 slices American Cheese

• 1 white onion, diced

• dill pickle chips

• shredded iceberg lettuce

MAKE THE BIG MAC SAUCE

1. In a small bowl, mix together the mayonnaise, relish, ketchup, mustard, sugar, vinegar, paprika, onion powder, and garlic powder. Set aside.

PREPARE THE TACOS

1. To each tortilla, add about 1/4 cup of ground beef and flatten out to completely cover the surface to the edges. Add more meat if you prefer a thicker patty. Sprinkle with salt and pepper on top.

COOK THE TACOS

1. Over medium-high heat in a skillet or pan, add a small drop of vegetable oil.

2. Add the tacos in, meat face down, two to three at a time or more if you have a large grill/skillet. It will take about 2-3 minutes for the patty to get a nice brown crust.

3. Flip over, lower the heat, and add a slice of American cheese on top of the patties.

4. Cover and let it cook for about 2 to 3 more minutes for the cheese to melt and the tortilla to get golden and crispy. Then, take off the heat and cook the rest of the tacos.

ASSEMBLE THE BIG MAC TACOS

1. To the taco, add lettuce, onion, pickles, and Big Mac sauce on top.

2. Enjoy warm!

If you liked this recipe from Hajar at Moribyan, you should definitely check out her website with other amazing recipes like honey hot fried chicken waffles. Destined to be crowd favorites in any house!

Pizza Garlic Bread

Photo: Unsplash

All of our favorite things in one bite.

Ingredients

• One loaf of crusty Italian bread (use a loaf of gluten-free bread to make this gluten-free)

• One cup/150g butter, softened

• 3-4 garlic cloves, minced

• ½ cup parmesan, grated

• Small handful of parsley, chopped

• ½-1 cup marinara sauce

• Mozzarella cheese, low-moisture

• Pepperoni

• 4 tbsp honey (use hot honey if you have it)

Instructions

1. Divide your loaf in half, and set aside.

2. In a bowl, combine butter, garlic, parmesan, parsley, salt and pepper. Divide the garlic butter mixture evenly between the two halves of bread and spread it on evenly. Broil at 180C/350F for 15-25 minutes or until golden brown (keep an eye on it!)

3. Spread on marinara sauce, top with mozzarella and pepperoni, and place into the oven until the cheese is melted and the pepperoni is crispy (roughly another 15 minutes)

4. Top with more parsley for garnish and drizzle generously with honey.

The original recipe from Butterhand, and thank goodness they’ve graced our lives with this.

Greek Fries With Feta

Photo: Unsplash

This week's Tailgate Treat is everything you've dreamed of and more

Ingredients

• 3 russet potatoes skin-on, washed

• 2 tbsp extra virgin olive oil

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp freshly cracked black pepper

• 2 tbsp extra virgin olive oil

• 4 garlic cloves, minced

• 1/2 lemon, zested and juiced

• 4 oz feta crumbles

• 2 tbsp fresh parsley, chopped

Instructions

• Prep potatoes. Wash potatoes and pat dry. Slice potatoes lengthwise into disks about 1/4” thick. Then slice those into evenly sized fries (try to make them all uniform in size).

• Soak potatoes. Transfer fries to a large bowl of ice water and soak for at least 20 minutes or up to 1 hour for best results. Drain fries and pat dry completely with a clean towel.

• Preheat oven to 400 degrees F.

• Season fries. Place cut fries into a large dry bowl and add 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt and ¼ tsp pepper. Toss to coat the fries evenly in seasonings.

• Transfer fries to baking sheet. Lightly coat a nonstick baking sheet with olive oil (you might need two pans). Arrange fries in an even layer, making sure to leave space between each fry.

• Bake at 400 F. Place baking sheet(s) in the oven for 30-40 minutes, or until golden and crispy on the outside. After the first 20 minutes, remove the baking sheet(s) and flip each fry over to ensure even cooking on all sides. Return to oven for 10-20 minutes more.

• Prepare garlic oil while the fries bake. In a small bowl, combine 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp dried oregano and juice from ½ a lemon.

• Prepare the toppings. Chop fresh parsley, crumble feta and zest ½ a lemon.

• Add toppings and serve. Transfer fries to a serving plate. Spoon garlic oil all over the hot fries. Top with lemon zest, crumbled feta, and fresh parsley. Serve immediately.

We are currently loving all things Spoonful of Si, including this recipe. Make sure to check Si out for more fabulous Greek dishes.

Lemon Chicken Orzo Pasta

Photo by Megan Bucknall on Unsplash

Did you say one pot meal? Your prayers have been answered.

Ingredients

• One chicken breast

• Salt, pepper and garlic powder for seasoning chicken

• 2 1/2 cups of orzo

• 1/4 cup white wine

• 2 tbsp chopped shallot

• Three cloves of garlic, chopped

• 16 oz of chicken broth; add more as needed

• 1/3 cup cream

• Juice of 1/2 lemon

• 1 1/2 tbsp fresh parsley

• 1/2 cup parmesan

Instructions

1. Sear the chicken on both sides until reaching an internal temperature of 160 degrees. Set aside.

2. Add shallots and garlic to the pan and stir until fragrant.

3. Pour in the white wine and deglaze the pan with the white wine.

4. Stir in the chicken broth, orzo, cream and salt. Cook until the orzo is tender, adding more broth as needed.

5. Stir in the lemon, parsley and parmesan.

6. Add the chicken back in, and enjoy.

Thanks to Our Countertop for this recipe. They’re full of great ideas for dinner and more, and we highly recommend you follow them on Instagram.

Honey Mustard Chicken BLT Sliders

Photo: Last Night’s Game

These recipe gone viral sandwiches will make you the hit of your Fourth of July party.

Ingredients

• 2 lbs. chicken tenders (chicken breasts and thighs work too)

• 3-4 tbsp. of Blackened seasoning (or here’s how you can make it)

• 1 pack King’s Hawaiian slider buns, dinner rolls or hamburger buns

• Mayonnaise (to spread on the sandwiches)

• Sweet Baby Ray’s Golden Mustard (honey mustard or any golden BBQ sauce works as a substitute)

• 8 strips of bacon, cooked crisp

• Colby Jack cheese - 6-8 slices - enough slices for the sandwiches

• 1/2 head Lettuce

• 1/2 small red onion, sliced thin

• 2 Roma tomatoes, sliced thin

• Oil for marinade and cooking chicken

Instructions

1. Place tenders into a large zip-top bag or bowl. Add the blackened seasoning and a few tablespoons of oil. Mix to coat them evenly, making sure they are well seasoned on all sides.

2. Cook the chicken either in an oiled skillet over medium-high or grill the chicken.

3. While the chicken cooks, slice rolls horizontally using a serrated knife. Place them cut side up onto a baking sheet and toast under a broiler (or on your grill) until golden brown, just a few minutes.

4. Assemble the sliders by first adding a squeeze of mayo to all of the bottom buns. Add the chicken, scattering it evenly so each slider gets at least one chicken tender. Add a dollop of the golden honey mustard, then place cheese over the chicken.

5. Add slider baking sheet back into the broiler for another minute or two until cheese softens.

6. Top the sliders with bacon, tomatoes, red onion, lettuce and another drizzle of the honey mustard. Place the top buns over the sandwiches, slice to separate them and serve.

This recipe was adapted from an original recipe by bad batch baking where Mallory specializes in restaurant copycat and family favorite recipes.