Greek Lemon Pepperoncini Tuna Dip

 

I have been on the look out lately for protein dishes and things with a little spice or pickle to it. My favorite new neighborhood cocktail is the Dirty Girl (or her cousin the Dirty Little Secret) that uses the brine from pepperoncinis in wonderful ways and one hell of an oil slick. Yum ! This recipe makes me think of her! Written out by stopping and starting (too many times) a TikTok video. 

 

Bright lemon, salty pepperoncini, fresh herbs, and creamy tuna come together in under 10 minutes and the kind of high-protein lunch that completely takes over your week.

Greek Lemon Pepperoncini Tuna Dip 🍋🐟
Yield 2–3 servings
 

Ingredients

2 cans tuna (5 oz each), drained well
1/4 cup avocado mayo
1 tbsp Dijon mustard
2–3 tbsp pepperoncini, finely diced
1–2 tbsp pepperoncini brine (to taste)
2 tbsp red onion, fine dice
2 tbsp celery, fine dice
2 tbsp scallions, sliced
1 tbsp fresh dill, chopped
1 tbsp fresh basil, chopped
Zest of 1/2 lemon
1–2 tbsp fresh lemon juice
1/2 tsp granulated garlic
Salt and black pepper, to taste
Crumbled Feta, Lemon Juice, Pickled Onion for finishing

 

Process

1.  In a bowl, whisk together avocado mayo, Dijon, lemon zest, lemon juice, peperoncini brine, granulated garlic, salt, and pepper until smooth. 
2.  Fold in the red onion, celery, pepperoncini, scallions, dill, and basil so everything is evenly coated.
3.  Gently fold in the tuna, keeping some larger pieces intact for texture.
4.  Taste and adjust. Add more brine if you want it punchier, more lemon if you want it brighter, and a pinch of salt to make everything pop. 
5.  Let it sit for 10–15 minutes if you have time so the flavors meld together.

Hot Garlic Pickle Feta Dip

 

This recipe is another one of those TikTok sensations that one would have to make while starting and stopping a video. This homey is too old for that shit.  So, I did it ONCE, and typed it out to land it on my blog. So here it is, without any pictures of the dish, because I haven't made it yet! It looks fabulous. 

https://www.instagram.com/reels/DXhFhZ1gG2m/

Creamy, garlicky, tangy, baked until golden and bubbling… then finished with that salty, crispy chip crunch that takes it over the top!🫠

Serves 6-8 People

 

Ingredients

 

Roasted Garlic:

1 whole head garlic

1 tsp olive oil

Pinch kosher salt

Dip Base:

8 oz cream cheese, softened

½ cup sour cream

2 cups part skim milk mozzarella, shredded

½ cup grated parmesan

6 oz feta cheese, crumbled

1 cup Mezzetta Sliced Golden Greek Peperoncini Peppers

¼ cup peperoncini brine

1/2 tsp red pepper flakes (adjust to taste)

Pinch of kosher salt & black pepper

1 cup crushed kettle potato chips

2 tbsp fresh dill, finely chopped

2 tbsp Chopped Chives

Ridged Potato chips

 

Process 

1. Roast one head of garlic at 375°F for 40–45 minutes until soft and jammy, then squeeze into a paste.

2. In a bowl, mix softened cream cheese, sour cream, chives, and the roasted garlic until smooth. Stir in mozzarella, parmesan, feta, chopped pickled Peperoncini Peppers, peperoncini brine, red pepper flakes, salt, and pepper.

3. Spread the dip into a greased baking dish and top with crushed potato chips.

4. Place the dip on a baking pan, cover, and bake at 375°F covered for 20–25 minutes until hot and bubbling. Remove the cover, and bake an additional 2-3 minutes for extra crunch.

5. Finish with freshly chopped dill and serve warm with chips or crostini. Enjoy!

frohneats

 

Caramel Apple Tarts by J.L. of Great Diamond Island

 

This recipe is from a cookbook that is a collection of recipes from the residents of Great Diamond Island, in Casco Bay off the coast of Portland Maine. J. L. (who has not given me permission to use her name YET, is the mother of one of my best friends from high school in CT.  SP and I have recently started the "empty nest cull" where we are clearing ourselves of the things that no longer serve us, are not things that are used regularly, and that our children don't want. We are repacking some books and clothes etc. for the grandchildren we want. Anyway, the kitchen cookcook shelves were recently tacked, and I passed this book along to Pickle, extracting this recipe since it was special. Without further ado...

 

Ingredients

 1 sheet frozen puffed pastry, thawed

4 Granny Smith Apples, cored and cut into slices 1/2 inch thick

6 Tbs brown sugar 

1 tsp pumpkin pie spice

1 egg white, beaten

4 tsp honey

caramel sauce 

 

Process

 

1. Preheat the oven to 425 degrees. 
2. Line baking sheets with parchment paper. 
3. Roll out the pastry sheet on lightly floured surface into a very thin 18x14 rectangle. 
4. Using a small plate and a guide, cut out four 7 inch rounds. 
5. Transfer to baking sheets and refrigerate. 
6. Heat a non-stick frying panover medium heat. 
7. Add apples, sugar, and pumpkin pie spice and saute until slightly browned, about 15 minutes. 
8. Remove the dough from the refrigerator. 
9. Place the apples in the center of each pastry round. 
10. Fold the edges of the dough over the apples to form a volcano shape. 
11. Brush the outside of the dough with the beaten egg white.
12. Bake in oven for 20 to 25 minutes or until the pastry is golden. 
13. Drizzle each tart with 1 teaspoon of honey.
14. Transfer to a rack and cool for 10 minutes. 
15. Serve warm or at room temperature. 
16. Prepare serving plate with a design of caramel sauce, then place tart onto the plate and add a scoop of vanilla or cinnamon ice cream. 

 

ENJOY! 

Ding Dong Cake

 

 

This post is a book mark as the recipe is not mine, I still have not made it, and I have lost it so many times I finally trapped it in a binder clip to get it on my blog permanently.  It is from Amanda Rettke of IamBaker.net . The actual recipe can be found at THIS link. 

 

Ingredients

  

For the chocolate cake:

     1 & 3/4 cup all purpose flour

     2 cups sugar

     3/4 cup unsweetened cocoa powder

    2 teaspoons baking soda

    1 teaspoon baking powder

    1 teaspoon salt

    1 cup buttermilk,  room temperature

    1/2 cup vegetable oil

    2 large eggs, room temperature

    2 teaspoons vanilla extract

    1 cup freshly brewed coffee

 

For the icing:

    1 cup whole milk

    5 Tablespoons all-purpose flour

    1 cup/2 sticks butter

    1 cup sugar

    1 teaspoon vanilla extract

 

For the Ganache:

    16 ounces semi-sweet chocolate, finely chopped

    16 ounces/2cups heavy cream, room temperature

 

 

Process

 

 For the cake:

1. Preheat the oven to 350 degrees. 

 

2. Spray/Grease two 8" x 3" round cake pans. Set aside

 

3. In the bowl of a stand mixer,  add the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix to combine.

 

4. In a separate bowl, combine the buttermilk, eggs, oil, and vanilla. 

 

5. With the stand mixer on low speed, slowly add the wet ingredients to the dry ingredients. Then, add the coffee and stir just to combine, scraping the bottom of the bowl with a spatula. 

 

6. Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until a toothpick comes out clean with no wet batter. Clean the mixing bowl. 

 

7. Let the cakes cool in the pans for 30 minutes. Then, turn them out on the rack to cool completely.  *read Cake Assembly instructions below*

 

For the filling: (* when ready - check timing*)

 

1. In a medium saucepan over medium heat, whisk together the milk and flour. Cook, whisking constantly, for 3 to 5 minutes, or until no lumps remain and the mixture thickens and resembles a very thick pudding and coats the back of the spoon. Remove the pan from the heat and cool to room temperature. 

 

2. In the bowl of the stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy (2 to 3 minutes). Stop the mixer and use a spatula to scrape down the sides of the bowl. 

 

3. Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium high until the frosting is light and fluffy (2 to 3 minutes), pausing to scrape down the sides as needed. 

 

4. Switch to the whisk attachment. Add the vanilla and mix on high for 7 to 8 minutes, or until the frosting is smooth and creamy.  *read Cake Assembly instructions below*

 

For the Ganache: (* when ready - check timing*)

 

1.  Place the chocolate into a heat safe bowl. Set the bowl aside as you heat up the cream. 

 

2. In a quart-sized microwave safe bowl, add the heavy cream. Microwave for 3 to 4 minutes on high or just until it begins to simmer, being careful not to allow the cream to boil over. 

 

3. Pour the cream over the chopped chocolate and let stand for at least 2 minutes so that is can thicken. *read Cake Assembly instructions below*

 

 

Cake Assembly:

 

 1. If needed, level the cakes. Place one round cake onto the work surface. 

 

2. Scoop the filling over the cake, spreading evenly.  Top with the second leveled cake round. 

 

3.  Pour the Ganache over the cake, including the sides. Let it sit for a few minutes before serving. 

 

ENJOY! 

 

Feta Chicken Salad

 

 

This yummy, tangy , and slightly spicy salad has great texture and is a good source of protein. I forgot where I got it from but it is fairly boiler plate. You can use freshly cooked, canned or a shredded rotisserie chicken. 

 

Ingredients

 

3 cups cooked shredded chicken, not leaving chunks

1/4 cup diced celery

1/4 cup red onion

1/3 cup pepperoncini, chopped, or a dash of their liquid or more to taste

1/3 cup roasted red peppers 

1/4 cup mayonnaise (you can omit and use Greek Yogurt in it's place)

1/3 cup Greek Yogurt 

1 Tablespoon Fresh Dill 

1/2 teaspoon oregano - fresh is best!

1/2 teaspoon garlic powder

1/2 teaspoon salt

a dash of black pepper

Crumbled Feta to taste 

 

Process

 

1.  Combine ingredients in a large bowl and mix thoroughly to combine. 

 

2. Taste. Adjust seasonings to your liking.  

 

3. Serve. How?

 

You have many options here:

 

In a bowl with lettuce, adding dressing as desired. 

In a sandwich (with a bloody Mary?)

As an appetizer on crackers

 

Be creative! The world is your oyster! 

 

 

Marmalade Fritters

 Oh these sounds like a yummy thing to do with the marmalade I have canned that is going no where! Another one to bump!

 

"Take two sheets rice paper and cut into circles..."

 

Rice paper? I will just consider this parchment paper. 

 

"...Spoon orange marmalade onto one circle, with with another and wet the edges so they stick together all the way around. When dry dip in batter and fry in deep fat."

 

OK, nope parchment paper is not edible... so I am a bit unsure what is going on here. Any advice is welcome and appreciated. Is rice paper the stuff I make my summer rolls in?

Vegan Tuna, and internet wonder

 

I once wondered about going vegan and knew that one of the things I would miss was tuna salad. Truth be told, I could never go vegan because I am a turophile (look it up it is a word). This recipe from The Plant Based School  has  been kicking around for a long time, but a simple Google search and you will see that there are plantly (see what I did there) of recipes out there that you can simply mix and match to find your perfect fit. Another reason Veganism wouldn't work for me is that mayonnaise is a food group and only Hellmann's is the best!

 

Ingredients

 

2 cans (15 ounces each) chickpeas, drained and rinsed

⅓ cup mayo

1 tablespoon soy sauce

1 tablespoon mustard

2 sheets nori, 1 tablespoon blended

½ medium red onion, chopped

1 stalk celery ,chopped

1 handful fresh parsley or dill, chopped

juice of ½ lemon

1 tablespoon cornichon or capers, chopped

2 pinches salt or more to taste

2 grinds of  black pepper

 

 

Process

 

1. Blend 2 sheets Nori in a blender for a few seconds.

 2. Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher. 3. Add the chopped red onion, celery, pickles, and fresh parsley.  4.  Then add the Tablespoon nori powder, tlemon juice, mayo, soy sauce,  mustard, salt, and black pepper. 5. Mix well until combined and creamy. Serve as:

– Appetizer in lettuce leaves, on canapés or slices of cucumber,– In a sandwich with a slice of tomato, lettuce, and cucumber.– As filling in a tomato or cucumber.– As a salad in bowl with salad dressing and lettuce.– As a tuna melt with cheese slices.

 

Pasta Fagiole

 

 This recipe was given to me by my Mother in Law. It's truly a simple and oh so comforting recipe that I had never had before. I had never ordered it for fear of the unknown. When she ordered it it smelled so delicious and I asked for a bite. I haven't looked back since! Yummo!

 

Ingredients

 

5 cups water

8 ounces dried Great Northern or Navy beans (about 1 & 1/4 cups) (you could really use what ever white bean you like) 

* to save time use canned beans and less sit/boil time is needed *

 

1 large onion, chopped

1 large tomato, chopped or 1 eight-ounce can tomato sauce

2 medium stalks celery, sliced

2 cloves garlic, chopped

1/4 pound salt pork chopped (or 1/4 to 1.2 pound cooked ham, chopped can be added with the salt pork)

2 teaspoons instant beef boullion

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup uncooked macaroni (shells, bows, or elbow)

Grated Parmesan cheese 

 

Process

 

 1. Heat water and beans in a dutch oven, until boiling. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. 

 

2. Add onions, celery, tomato, garlic, salt pork, bouillon, salt and pepper to the beans. Heat to to boiling, reduce heat, cover, and simmer until beans are tender, about two hours. DO NOT BOIL as beans will burst. Skim fat if necessary. 

 

3. Stir macaroni into the soup. Cover and simmer until the macaroni is tender, about 10 to 15 minutes. 

 

4.  Sprinkle with cheese as you serve.  Accompany with more cheese for the table. 

French Onion Soup Twice Baked Potato

 

This recipe came from a reel I saw on Instagram, that may have originated on TikTok. I had to watch the video far too many times to actually get a recipe that could be written out. 

 

Ingredients

 

4 large russet potatoes

4 cups thinly sliced white onions

1/4 cup fresh thyme

1/2 cup salted butter

4 cups beef stock

1/4 cup Sherry cooking wine

1/4 cup creme fraiche or sour cream

1/4 cup chopped parsley

1/4 cup softened garlic butter

1 cup grated Gruyère cheese

1/2 cup cubed Swiss cheese

2 tbsp onion powder

2 tbsp garlic powder

1 tsp salt and pepper

 

Process

 

 

1. Preheat oven to 425 degrees. Melt butter in a large saucepan or pot over medium-low heat (enough to hold the cooked down onions and beef stock)

2. Add the onions and cook, stirring frequently, until they reduce by half and become translucent (do not brown them)

3. Add the thyme, beef stock, and sherry. Season with salt and pepper. Simmer on low for 30 minutes

4. For the potatoes, pierce them with a fork and coat them in olive oil

5. Bake at 425°F for an hour

6. Slice off the top and carefully scoop out the inside add it to a bowl with the grated Gruyère cheese, parsley, sour cream or creme fraiche, garlic butter, onion powder, garlic powder and a pinch of salt.

7. Add it to a piping bag or a Ziploc bag

8. Carefully ladle the soup and onions into the hollowed out potato

9. Add some of the mashed potato mixture on top

10. Place a few Swiss cheese pieces on top of the mashed potatoes.

11. Bake in a 450 degree oven for about 10 minutes or until the top is golden brown and the cheese is melted

Cottage Cheese Pancakes

 

 

This recipe is ripped from the pages of Cooks Illustrated,  because they are creamy, complex and packed with protein.  Link to the recipe is HERE. You will need a blender to make this recipe. 

 

Ingredients

 

2/3 cup whole wheat flour

1 Tablespoon baking powder

12 ounces cottage cheese

1 cup old fashioned rolled oats

4 large eggs

6 Tablespoons unsalted butter, melted

3 Tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

2 Tablespoons vegetable oil, divided 

 

Process

 

 1. Whisk flour and baking powder in  a medium bowl until no lumps of powder remain. 

 

2. In a blender, process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt, on high speed until smooth, about 1 minute, scraping down the sides halfway through processing. 

 

3. Add cottage cheese mixture to the flour mixture and whisk until just combined. The mixture will be thick but do not add more liquid. 

 

4. Heat 1 Tablespoon oil on a 12-inch non-stick skillet over medium heat until shimmering. Wipe out excess oil with a paper towel. 

 

5. Using a 1/4 cup measurer, portion batter into pan in three places. Gently spread each portion into a 4" round. Cook until edges are set and the first side is a deep golden brown, about two minutes. Using a thin spatula, flip the pancakes and cook until the second side is deep golden brown, about 2 minutes longer. 

 

6. Repeat this process with the remaining batter, using the remaining oil as necessary. 

 

7. Serve hot, with syrup, berries and even whipped cream.  

 

 

Cheese Bourekas

 

I had these wonderful things from a box of frozen ones from Trader Joe's. I knew I just had to make them myself.  Bourekas are traditional Jewish or Middle Eastern dish. The recipe I used is from Tori Avey and can be found HERE. To quote, "Bourekas originated in Asia as a deep-fried filled dumpling known as a burga. When the Turks of central Asia moved to what is now the country of Turkey, they brought their stuffed burga dumplings with them. Over time, the dumpling evolved into a variety of stuffed, layered pastries known as börek.

Sephardic Jews who settled in Turkey adopted the pastry, merging it with their version of the same dish (empanada) and adapting it to make it kosher. Börek + empanada = boureka. The boureka was born!"

 

Ingredients

 

2 sheets puff pastry (you can also use filo dough)
1/2 cup crumbled feta cheese
1/3 cup grated Kashkaval cheese (or substitute another 1/3 cup feta)
1/3 cup ricotta cheese
1 large egg
Salt and pepper
1 large egg yolk
1 tablespoon sesame or poppy seeds for topping (optional)
Nonstick cooking oil spray

 

Process

 

1. Preheat oven to 350 degrees F. 

 

2. In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper (if using all feta cheese, you may not need to add any salt). 

 

3. Use a fork to mix ingredients together till well blended. Make sure to break up any large crumbles of feta with the fork. Put aside 

 

4. On a smooth, clean, lightly floured surface, unfold one of your puff pastry sheets. Use a rolling pin to roll out the sheet to a 12x12 inch square. If using homemade puff pastry, roll your dough out to the same size - a 12”x12” square. 

 

5. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4”x4” large. 

 

6.  Place 1 scant tablespoon of the cheese filling in the center of each dough square. 

 

7.  Fold the dough squares by grasping one corner and folding it over to the opposite corner to make triangles. Pinch firmly along the outer open edge of the triangles to seal. If you're having trouble sealing the dough and getting it to stick together, wet your finger with a bit of water and run it around the edge of the square before folding-- this will help it stick together.  You can also crimp the edges with the tines of a fork, if you wish.

 

8 . Repeat this process for the second sheet of puff pastry—roll out the pastry, cut into squares, add filling, and seal the triangles.

 

9.  Spray your baking sheets with nonstick cooking spray or line with parchment paper. Place 9 Bourekas on each sheet, evenly spaced, giving them some room to expand during baking. 

 

10.  In a small bowl, whisk together the egg yolk and 2 tsp of cool water. Use a pastry brush to brush a light layer of the egg wash onto the surface of each boureka. 

 

11.  Sprinkle the bourekas with sesame or poppy seeds, if desired. 

 

12.  Bake the bourekas for about 30 minutes, switching the baking sheets between the upper and lower racks halfway through cooking. Bake till golden brown and cooked through.Serve warm. Store in a sealed container or plastic zipper bag.