Category Archives: Recipes

Easy Eats – Squash and Walnut Pie

Easy Eats – Squash and Walnut Pie


1 small butternut squash

2 tablespoons sugar

8 tablespoons ground walnuts

1/4 cup vegetable oil (you can add more)

2 teaspoons ground cinnamon


Wash the squash, peel, remove seeds and cut into pieces about 2 inches long. Heat the oil in a pan over medium heat. Place the sliced squash in hot oil, reduce heat to medium-low and fry each side of them until golden or a fork can easily be poked through them (add more oil if needed). Place them on paper towel to absorb extra oil. Preheat the oven to 350º F. Place one layer of fried squash on an oven proof plate. Sprinkle 1-tablespoon sugar, 1-teaspoon cinnamon powder and 4 tablespoons chopped walnuts on top of the squash. Repeat the layers. Put it in oven and bake for 15-20 minutes. Serve the squash and walnut dessert cold or hot.


Easy Eats – Glazed Salmon and Broccoli Rice

Easy Eats – Glazed Salmon and Broccoli Rice


1/4 cup brown sugar

2 tablespoons low-sodium soy sauce

1 cup long-grain white rice

1 head broccoli, florets only, chopped (about 2 cups)

4 pieces skinless salmon fillet (1 1/4 pounds total)

1 large red onion, cut into 1/4-inch-thick wedges

1 tablespoon olive oil

kosher salt and black pepper


Heat broiler. In a small bowl, combine the sugar and soy sauce. Set aside. Cook the rice according to the package directions, stirring in the broccoli during the last 3 minutes. Let the rice and broccoli stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork. Meanwhile, place the salmon and onion on a rimmed baking sheet. Drizzle with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Broil until the salmon is opaque throughout, 8 to 10 minutes, spooning half the soy sauce glaze over the fish during the last 2 minutes of cooking. Serve the salmon and onion with the rice and the remaining glaze.


Easy Eats – Apple Crisp

Easy Eats -Apple Crisp


2 1/2 cups apples peeled, cored, and sliced

1 cup sifted all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup butter, softened



Preheat oven to 375ºF. Lightly grease an 8-inch square baking dish. Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples. Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.


Easy Eats – Braised Balsamic Chicken

Easy Eats -Braised Balsamic Chicken


6 skinless, boneless chicken breast halves

1 teaspoon garlic salt

ground black pepper to taste

2 tablespoons olive oil

1 onion, thinly sliced

1 (14.5 ounce) can diced tomatoes

1/2 Cup balsamic vinegar

1 teaspoon dried basil

1 teaspoon oregano

1 teaspoon dried rosemary

1/2 teaspoon dried thyme


  1. Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary, and thyme. Simmer util chicken is no longer pink and the juices run clear, about 15 minutes.


Easy Eats – Parmesan Roasted Corn

Easy Eats – Parmesan Roasted Corn


1/2 cup mayonnaise

5 ears corn

1 cup shredded parmesan cheese

1 tablespoon chili powder

1 teaspoon salt

1 teaspoon pepper


  1. Preheat an outdoor grill to medium-high heat and lightly oil grate.
  2. Brush a thin layer of mayonnaise on each ear of corn.
  3. Sprinkle the corn with parmesan cheese, chili powder, salt, pepper.
  4. Wrap each ear with aluminum foil and place on the grill. Turn occasionally, until the kernels begin to brown; about 10 minutes.EasyEats_EmailBlock_9.1_corn

Easy Eats – 3 Ingredient Stuffed Zucchini

Easy Eats – 3 Ingredient Stuffed Zucchini


4 Zucchini
5 ozs. Goat Cheese
2 Cups Marinara Sauce
Chopped Parsley (optional)


  1. Preheat oven or grill to 400F.

    Slice zucchini in half lengthwise and scoop out the seeds, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.

    Using half of goat cheese, spread a small amount in the bottom of each zucchini.
    Spoon marinara sauce on top, then dot with remaining goat cheese.

    Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes.
    Serve immediately.


Easy Eats – Charred Corn with Chile and Cheese

Easy Eats – Charred Corn with Chile and Cheese


4 ears of corn, husked
1 large shallot
1/2 red chile, with seeds, thinly sliced into rings
1/4 cup fresh lime juice
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil, divided
2 oz. fresh Cotija cheese or queso fresco, crumbled
1/4 cup cilantro leaves with tender stems


  1. Prepare grill for medium heat. Cut kernels from 1 corn cob and toss with shallot, chile, and lime juice in a large bowl; season with salt and pepper and set aside.

    Brush remaining 3 ears of corn with 2 Tbsp. oil and grill, turning occasionally, until very tender and charred in spots, 10–12 minutes. Let cool.

    Cut kernels from cobs and add to reserved corn mixture along with cheese, cilantro, and remaining 2 Tbsp. oil. Toss to combine; season with salt and pepper.



Easy Eats – Watermelon Arugula & Feta Salad

Easy Eats – Watermelon Arugula & Feta Salad


3 cups seedless watermelon, cubed & chileld
1/2 cup crumbled feta
7 oz arugula
1/4 small red onion, sliced very thin
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
kosher salt and fresh pepper


  1. Wash Arugula and dry well. In a large bowl, whisk vinegar, olive oil, salt and pepper. Toss with the remaining ingredients and serve.

  2. EasyEats_EmailBlock_8.11_salad


Easy Eats – Honey Garlic Slow Chicken Thighs

Easy Eats – Honey Garlic Slow Chicken Thighs


4 skinless, boneless chicken thighs
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil


  1. Lay chicken thighs into the bottom of a 4-quart slow cooker. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl, pour over the chicken. Cook on low for 6 hours.


Easy Eats – Grilled Veggie Pizza

Easy Eats – Grilled Veggie Pizza


1 lb pizza dough, prepared
½ C Italian Vinaigrette (I used Briannas)
14 oz can diced tomatoes (or fresh), drained
1 ear corn, fresh (husk intact)
1 zucchini, chopped
½ large red onion, sliced
3 garlic cloves, roughly chopped
6 oz mozzarella, chopped
Olive oil
Garnish: fresh basil


  1. Place zucchini, onion and garlic in a bowl with vinaigrette. Set aside. Press pizza dough down into a flat round(ish) disc on a nonstick surface, such as non stick foil. Brush top with oil. Wrap corn in a damp towel and place in microwave. Cook on high for 6 minutes. Allow to cool enough to handle. Remove husk and silk. It should peel away very easily. Preheat grill to medium/high heat. Remove vegetables from bowl with a slotted spoon and place on grill, on a grill tray or basket. Place corn on the grill as well. Remove garlic after just 2 minutes on grill, as not to burn. Grill remaining vegetables 7-10 minutes, occasionally turning. Remove from grill and set aside. Cut kernels from cob and place with other vegetables. Place pizza dough directly on grill rack, oiled side down. Cook just 2-4 minutes, until nice grill marks are in place. Brush oil on the top of dough. Flip over using spatula and/or tongs. Layer ingredients on pizza, starting with the tomatoes and ending with the cheese. Once toppings are on pizza, reduce heat to medium/low and cover. Cook about 4-5 minutes until dough is firm and cheese is melted. Garnish with torn basil leaves if desired.


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