Quick and Easy Cookie Butter Cookies – Only 3 Ingredients Too

Cakes and Cookies 0

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching :)

To make sure that everyone’s happy I made these small cookies with my cookie butter.

Oh, did I not tell you yet? I found COOKIE BUTTER at the grocery store! after years of anticipation and a few parcels from overseas containing this amazingly tasty cookie butter, I finally found some here, in Halifax, at the grocery store. And with the risk of having this sound like I have no life (swear to god I do) – I was thrilled!

I made cookie butter cookies (now, try saying that 3 times fast) and the great thing is that surprisingly they are not too sweet (I hate it when it’s too sweet) and they only require 3 ingredients.
It took me 5 minutes to whip up the cookie batter and 10 more minutes to bake. In only 15 minutes I had happy-busy- munching kids. Oh, and cookies of course.

 

Cookie Butter Cookies

 

Quick and Easy Cookie Butter Cookies - Only 3 Ingredients Too
Author: 
Recipe type: Dessert
Cuisine: Cookies
Prep time: 
Cook time: 
Total time: 
 
Easy and fast with only 3 ingredients. These cookies will satisfy your sweet tooth while not beint too sweet at all.
Ingredients
  • 4 Tbsp Cookie Butter
  • 4 ½ Tbsp Whole Wheat Flour
  • 1 Egg
Instructions
  1. Preheat oven to 375F (185C)
  2. Place the 3 ingredients in a bowl and mix until fully combined. If the batter feels too soft to shape, place it in the fridge for 10-15 minutes.
  3. Scoop 1 tsp at a time and shape into balls and place on a parchment paper layered baking sheet about 2 inches apart.
  4. Press the center of each cookie with your thumb.
  5. Bake for 10 minutes in a preheated oven or until golden brown.

 

Cookie Butter Cookies

Cookie Bustter Cookies with only 3 Ingredients

Having 2 growing kids (now 8 and 11) I find  they tend to want to munch on something more often. Maybe it’s boredom, maybe growth, maybe both, not sure. What I do know is that I need to make sure they are either busy or munching, or both – busy munching To make sure that […]

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Potato & Onion Stuffed Whole Wheat Rolls – Potato Piroshki

Baked Goodies 0

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets.

So the obvious thing to take for a picnic would be sandwiches of course, but I don’t fancy sandwiches too much. I mean, yeah they’re great, but if I have an option to just bake something without having to stuff it later (with sandwich stuff that is) or spread something on it or add something to it – I’ll that that option any day.

We went to New Brunswick with the kids and friends for the long weekend, and I decided I’m making something special for the road and picnic. I guess you could say that my Russian genes took over me, because what I made was ‘Piroshki’.

Piroshki are basically small potato stuffed rolls. They can also be stuffed with cherries (and then be the dessert) but I really wanted these with potato since I knew it’ll be SO good with a pickle on the side and a sliced hardboiled egg in it.

So I made these, and it was really easy to make them, except it was a bit of work because shaping them one at a time definitely took some time.

These are originally made with white flour but I made them with whole wheat flour just to make it a bit more wholesome.

The kids loved it, we loved it and I didn’t have to stand there the next morning making sandwiches. A win-win for sure.

 

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Potato & Onion Stuffed Whole Wheat Rolls - Potato Piroshki
Author: 
Recipe type: Rolls
Cuisine: Russian
Cook time: 
Total time: 
Serves: 24 Rolls
 
Whole wheat buns, stuffed with potatoes and onion which are a perfect sub for a sandwich and a great addition to any meal. These Russian Piroshki are just superb!
Ingredients
  • 800gr Whole Wheat Flour
  • 2 Tbsp Active Dry Yeast
  • 1 tsp Salt
  • 4 Tbsp Vegetable Oil
  • 1 ¾ Cup Lukewarm Water
For the Filling:
  • 5 Medium Sized Potatoes – Peeled and cut into squares
  • 1 Onion – Chopped
  • 1 tsp Salt
  • 3 Tbsp Vegetable Oil
For the egg wash:
  • 1 Egg Yolk - Beaten
Instructions
  1. Mix the flour, yeast, salt, vegetable oil and half of the water in a stand mixer and gradually add in the other half of the water until the dough is soft and non-tacky. Mix on low speed for about 5 minutes using the kneading attachment.
  2. Once the dough’s ready, pat it with a bit of oil and cover the bowl with a plastic wrap and set the dough aside to rise for about 45-60 minutes or until it almost doubles its size.
  3. While the dough is rising, prepare the filling: cook the potatoes in water until they soften. Drain the water and mash the potatoes.
  4. In a frying pan, put the oil and chopped onion and sauté the onion until it’s translucent.
  5. Combine the onion and mashed potatoes, add 1tsp salt and mix together. Set aside to cool a bit.
  6. Preheat the oven to 375F (180C) and layer a baking sheet with parchment paper. Brush the parchment paper lightly with vegetable oil.
  7. When the dough has risen, remove from the bowl onto a lightly floured surface, divide into 4 and roll each part into a log.
  8. Divide each log into 6 pieces by slicing it and using a rolling pin, roll each piece into a round circle that’s about 8-10cm in diameter (3-4 inches).
  9. In the middle of each circle, place about 1 Tbsp of the filling.
  10. To close the circles, fold them into 2 and pinch the edges to tightly close them. Tuck the corners onto the seam (which will be the bottom after baking) and place the finished stuffed dough on the prepared baking sheet. Repeat with the rest of the dough.
  11. Brush with the beaten egg yolk and bake for about 20 minutes or until nicely golden.

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Whole Wheat Potato Piroshki - Potato Stuffed Buns

Now that summer’s here we can finally explore new places again, travel and hike and just enjoy the nature around us. But when we hit the road we always make at least one stop for a small picnic, and that means we have to be prepared with picnic food and blankets. So the obvious thing […]

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Vanilla Yogurt Whole Wheat Waffles – Amazing How Simple

Home Made Cooking | Sweets 0

Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good!

2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks.

Up until now what I used to do, is make the basic waffle mix (you know, flour, sugar, baking powder etc.) from the waffle maker instructions book and keep it in a container in the cupboard, and add the wet ingredients to it when I needed to make waffles. This time I decided – no more! I’m better than this, I can make my own waffle recipe – so I did.

If you’ve been reading this blog you should know by now that other than using experience and common sense in my recipes, I also make sure I use whatever’s in my fridge, and this time it was no different. The yogurt I had (I use goat yogurt but you can use any plain yogurt) made the waffles so crunchy on the outside and soft on the inside, and the smell was divine.

Yogurt generally reacts super good with baking powder so combining these two in the recipe added fluffiness and softness to the waffles.

And you want to know something else that’s awesome? no mixer required here and the batter can be mixed used one bowl and one whisker/fork so this is really a no brainer.

Oh don’t thank me – just turn your waffle maker on and get to work.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

Vanilla Yogurt Whole Wheat Waffles - Amazing How Simple
Author: 
Recipe type: Breakfast, Brunch
Serves: 4-6 Waffles
 
These fluffy, sweet smelling and amazing waffles are a one bowl wonder. So good and no need for a mixer, Just a bowl and a whisker/ fork and you're ready to roll.
Ingredients
  • 1 ½ Cups Whole Wheat Flour
  • 1 Tbsp Sugar
  • 2 tsp Baking Powder
  • Pinch of Salt
  • 2 Eggs
  • ½ Cup Plain Yogurt
  • ½ Cup Sour Cream
  • ¾ Cup Milk
  • 80gr Melted Butter
  • 2 tsp Vanilla Extract
Instructions
  1. In a bowl mix the flour, sugar, baking powder and salt together until combined,
  2. Add in the rest of the ingredients and mix well until everything is fully combined and incorporated into smooth batter.
  3. Preheat your waffle maker and once it’s ready to use, pour in ⅓ cup batter (or the amount recommended to be used in your waffle maker - depending on its size and instruction book) and close it.
  4. Let the waffle bake for about 3-4 minutes and once it’s ready, remove to an oven rack to avoid sogginess.

Yogurt Vanilla Whole Wheat Waffles

Yogurt Vanilla Whole Wheat Waffles

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Who doesn’t like homemade waffles? everyone does! whether you serve it with sour cream, fruits, cream, chocolate syrup, scrambled eggs or plain, they are just so good! 2 years ago my sweet hubby bought me a waffle maker and ever since, the family enjoys waffle breakfasts every few weeks. Up until now what I used […]

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Cream Cheese and Olives Crescents

Baked Goodies 0

It’s Father’s day today, and although this is the day we celebrate dads, to me it’s another day to celebrate family. Mother’s day, father’s day, family day and even just Saturday, another reason to spend time with my amazing family, celebrate it and be happy for being part of it.

Lately I’ve been having quite a few rough days for different reasons, but thanks to these days I’ve been able to appreciate my family even more. The support, the love, the understanding and the comfort they provide. The laughs, the peace and the stability. My family is my rock, and this is why even though it’s father’s day I celebrate family.

Now, I’m not saying that fathers don’t deserve their own day, but I think fathers and mothers, grandparents and children should be celebrated every single day. Because at the end of the day, family is the only thing you have that’s not going to change, they will always be there.

So in the spirit of family appreciation I made a special brunch today, and we sat down together as a family and enjoyed each other’s company. Even Stewie got some homemade dog treats, after all, he is part of the family.

And before I share this next great recipe for “Cream Cheese and Olives Crescents”, I just wanted to wish everyone a Happy Father’s Day and a Wonderful family packed week.

Cream Cheese and Olives Whole Wheat Crescents

Cream Cheese and Olives Crescents
Author: 
Recipe type: Bread, Pastry
 
Soft and bread like crescents, filled with cream cheese and olive. The great thing about this dough is that you can fill it with anything else, sweet or savory and it'll turn out just great.
Ingredients
  • 2 ¾ Cup Whole Wheat Flour (550gr)
  • 2 tsp Dry Active Yeast
  • 1 tsp Sugar
  • ½ Cup Cottage Cheese
  • ⅓ Cup Plain Yogurt
  • 2 Tbsp Olive Oil
  • 1 tsp Salt
  • 1 Cup Warm Water
  • 1 Egg - beaten (For the egg wash)
For The Filling:
  • 250gr Cream Cheese
  • 50g Butter - Melted
  • Salt
  • Pitted Olives
Instructions
Prepare the dough:
  1. Place the flour, yeast and sugar in a mixer bowl and mix together with a spoon. Add in the cottage cheese, yogurt, oil and salt and ½ cup of the water and start mixing using the kneading attachment. Start with low speed and move to medium-low after a minute or so.
  2. Gradually add the rest of the water. The dough should be soft and a bit tacky but it shouldn’t stick to the bowl (extra or less water may be needed based on the flour you use).
  3. Once a dough has formed, pat the dough slightly with oil and cover the bowl with plastic wrap and let dough rest and rise for about 45-60 minutes until it’s double in size.
  4. Punch the dough down (to deflate it) and divide into 2 equal parts.
  5. Roll each part into a ball and on a lightly floured surface, roll into a thin flat circle.
Prepare The filling:
  1. Mix the cream cheese and melted butter together until they form a soft spreadable mix.
  2. You can add spices or herbs as desired.
To fill the crescents:
  1. Using a spatula or butter knife, spread half of the filling on the flattened dough circle and add olives on top.
  2. Using a sharp knife or pizza slicer, slice the circle into 8-10 (depending on the size you want) slices (triangles - like a pizza).
  3. Roll each triangle from the outside to the inside (starting with the wide end and rolling towards the sharp end of the triangle).
  4. Repeat with the second half of the dough and place the filled crescents on a parchment paper layered baking sheet. Make sure that they are at least 1 inch apart.
  5. Cover with a kitchen towel and let the crescents rest for about 30-45 minutes.
  6. Preheat the oven to 375F (180C)
  7. After 30-45 minutes, gently brush each crescent with beaten egg and sprinkle with sesame if desired.
  8. Bake for 20 minutes.
Notes
**After cooled, keep in an airtight container to maintain freshness**

Cream Cheese and Olives Whole Wheat Crescents

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Cream Cheese and Olives Whole Wheat Crescents

It’s Father’s day today, and although this is the day we celebrate dads, to me it’s another day to celebrate family. Mother’s day, father’s day, family day and even just Saturday, another reason to spend time with my amazing family, celebrate it and be happy for being part of it. Lately I’ve been having quite […]

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Quick Greek Yogurt Flat Bread – A Bread in a Pan

Home Made Cooking 0

Life has been so hectic lately.

Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately.

I still cook, bake and enjoy food, but I just had zero time to document it.

It’s amazing how only when our lives go through changes, we realize how much we got used to the same old routine. And then we get used to a new one and forget all about it, but you know what I hate? that phase in between. When you know you’re going through a change but can’t wait for it to be finalized, for your entire self to get used to it. Well, I’m in that phase now, patiently waiting for it to pass and for me to settle in comfortably.

Meanwhile, like I said, I haven’t stopped baking and cooking, I just opted to find the even easier and quicker ways to end up with an amazingly delicious result. So salads are a good start because they are so versatile, potatoes too, chicken and of course bread.

Did I say bread? yes, you heard me right. I know what you’re thinking: what’s so quick or easy about bread?

Well, it is easy when you use a pan to make it, and your oven top and almost no waiting time to let the dough rise.

Ever since I realized I can make my flat bread quicker, my life on weekend became a bit easier. And hey, if I’m happy, the whole family’s happy, isn’t that how it works?

So I’ll share the joy with you, a joy that is Quick Greek Yogurt Flat Bread.

Greek Yogurt Flat Bread

Greek Yogurt Flat Bread

Quick Greek Yogurt Flat Bread - A Bread in a Pan
Author: 
Recipe type: Bread
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 10 Round Flat Breads
 
This is exactly what you need, if you're looking for a quick and easy way to make flat bread. No special skills needed here really and the taste is so good.
Ingredients
  • 4 tsp Dry Active Yeast
  • 1 Tbsp Maple Syrup
  • 1 ¼ Cup warm Water (divided)
  • 4 ¼ Cups Whole Wheat Flour (600gr)
  • 1 Tbsp Vegetable Oil (just not Olive Oil)
  • ⅔ Cup Greek (or plain) Yogurt (200gr)
  • 1 tsp Salt
Instructions
  1. Place the yeast and sugar in a small bowl and top with ¼ cup warm water and let stand for 10 minutes until bubbles form.
  2. In a mixer bowl, mix the flour and salt, and the oil and yogurt and the yeast mix and start mixing on low speed.
  3. Gradually add in the additional 1 cup warm water while mixing. Add water and mix until the dough that forms is soft and not sticky.
  4. Mix the dough with the kneading attachment for about 6 minutes and when done, cover bowl with plastic wrap and let the dough rest for 15 minutes. The dough will not rise and that’s fine.
  5. Divide the dough into 10 equal parts and roll into balls.
  6. Preheat a skillet/pan on the stovetop over medium heat and brush with a bit of oil. You just want to grease the pan a bit, not deep fry the bread.
  7. Once the pan in hot, roll the first dough ball into a round flat leaf (about 1 cm/ ½ inch thick). Roll over a slightly floured surface.
  8. Place the rolled circle in the preheated pan and cook for about 4 minutes (may vary based on your stovetop) or until the bottom is browned (you will also see bubbles form on the top part of the dough).
  9. Lightly brush the top with a bit of oil and turn to cook the other side. Again, this will take 3-4 minutes (or more, depending on your stove-top).
  10. Continue with the rest of the dough and enjoy.

Greek Yogurt Flat Bread

Inspires by and adapted from Tom Frantz (Israeli winner of Master-chef)

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Greek Yogurt Flat Bread

Life has been so hectic lately. Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately. I still cook, bake and enjoy food, but I just had zero […]

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Potato and Onion Hash Brown Quiche With Coconut Oil Crust – The Perfect Brunch

Home Made Cooking 0

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, enjoying, celebrating weekends and togetherness.

Now that the sun is out more often and the weather seems to be a bit nicer, I hope we can have out brunches out on the deck. The only problem with brunch the way I see it, is the fact that I feel like doing nothing right after.

I feel so lazy after a good brunch that any other plans made for that same day are pointless to me. why ruin a good moment? just because life gets in the way? that’s no excuse.

A few weeks ago I made this quiche. I just craved potatoes and knew that if I mix potatoes and eggs I’ll get a main dish for brunch, and after I have that, well, all that’s left to make are a couple of salads and I’m done.

So I mixed a few ingredients for the crust, tossed some potatoes in a pan, combined and baked and voila, my main dish was ready.

If you’re a fan of hash browns and eggs for brunch (or breakfast) then this recipe is for you. And if you’re not – you should be. Wish ketchup or sriracha drizzled on top and a side of fresh vegetables, this is a perfect and easy brunch option.

Have I already mentioned I love brunches?

Onion Potato Hash Brown Quiche with coconut Oil Crust

Onion Potato Hash Brown Quiche with coconut Oil Crust

Potato and Onion Hash Brown Quiche With Coconut Oil Crust - The Perfect Brunch
Author: 
Recipe type: Brunch
Cuisine: Vegetarian, Coconut Oil
Prep time: 
Cook time: 
Total time: 
 
Onion and Hash brown in a baked brunch, and if that's not enough, top it up (or down) with coconut oil crust - bingo!
Ingredients
For the crust:
  • ¾ Cup Whole Wheat Flour
  • ¼ Cup Coconut Oil (Solid)
  • 1 Egg
  • 2 Tbsp Cold Water
For the Hash Brown Filling:
  • 2 Medium Potatoes - Diced into really small cubes
  • ½ Onion - Diced into really small pieces
  • 2 Tbsp Olive Oil
  • 3 Eggs
  • 3 Tbsp Milk
  • ½ tsp Garlic Powder
  • Salt and Pepper to taste
  • Chopped Scallion Greens for Garnish (optional)
Instructions
  1. In a stand mixer bowl, place the flour, coconut oil and egg and start mixing them together on low-medium speed until they begin to combine.
  2. Add in the 2 tablespoons cold water one after the other while mixing and keep mixing until the dough forms and it is smooth and even. do not over mix it or it will be sticky.
  3. Once the dough is ready, remove it from the bowl and wrap it with plastic wrap and place in the fridge for about 20 minutes or until you are done preparing the filling.
  4. Prepare the filling by first tossing the olive oil, potatoes and onion in a pan over high heat.
  5. Toss for about 5-7 minutes or until potatoes soften and you can easily poke them with a fork (the smaller the cubes the faster this will go).
  6. In a medium mixing bowl combine the eggs, milk, garlic powder, salt and pepper and stir until evenly mixed.
  7. When the potatoes are ready, add them into the bowl with the egg mix and fold them in to fully cover them.
  8. Preheat oven to 375F (180C) and a a 9.5” pie dish (I used Pyrex)
  9. Remove the chilled dough and roll it on a lightly floured surface until you get a round leaf that’s about 10.5”-11” in size.
  10. To make it easier to place it inside the dish, simply roll the dough around your rolling pin loosely and unroll it onto your dish, pressing it onto the dish and the edges.
  11. Pour the potato-egg batter onto the crust dough and garnish with chopped scallion greens (optional)
  12. Bake for 25-30 minutes until the egg is set.

Onion Potato Hash Brown Quiche

Onion Potato Hash Brown Quiche with coconut Oil Crust

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Onion Potato Hash Brown Quiche with coconut Oil Crust

What’s brunch for you? for me, it’s that weekend meal where I get to play around with recipes and ingredients because I finally have some time to do it and then the highlight is sitting around the table with my family and sometimes friends, just enjoying the food and each other, just like that, relaxing, […]

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Baked Maple Chicken Wings – In One Word: Addictive

Home Made Cooking 0

I’ve been away for a while I know. Not really away, because really I was here but I haven’t had the muse or the inspiration to sit down on my butt and write a post. I’m sure you know this doesn’t mean I haven’t been cooking or baking – because I have been, non stop. I just wasn’t in the mood.

Maybe it’s because after coming back home from visiting my family it kinda felt like something was missing. Maybe it’s the weather and the never ending winter or maybe it’s just life, I’m not really sure.

I’ve continued exploring the amazing world of food of course, reading blogs, watching cooking shows, reading books and experimenting in the kitchen, and lately I found out that I’m fed up with junk. Yes – some people might call that junk food or dessert or a treat, but I have to just come out and say it: People – frosting? is not good for you, those cheese loaded (seriously loaded) – are not good for you, food colorings? – don’t even get me started, and there’s so much more. I’m no saint, I admit it, I’ll eat something cheesy once in a while, but I mostly do my very best to eat healthier and maintain a balanced diet, and when I see online websites, blogs and Facebook posts that are ONLY frosting, fat, cheese, colors etc. it makes me both mad and sad. Mad because I don’t get how so many people are not aware or just don’t care, and sad because there are so many of them.

But hey, I finally post something and it’s a rant, come on! let’s discuss food – like these delicious super easy amazing wings; AND they’re baked! so good! My son and I just set down and devoured a whole bowl together, minus the beer for him – he’ll have grape juice thank you very much.

Baked Maple Chicken Wings

Baked Maple Chicken Wings

Baked Maple Chicken Wings - In One Word: Addictive
Author: 
Recipe type: Chicken
Cuisine: Chicken, BBQ, Appetizer
Prep time: 
Cook time: 
Total time: 
 
These wings are so good! and amazingly enough all you need to do is mix everything together and bake - that's it!
Ingredients
  • 600gr/ 1.5lbs. Chicken Wings
  • 1 Tbsp Ketchup
  • 2 tbsp Maple
  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • ¼ tsp Salt
  • 1 Tbsp Olive Oil
Instructions
  1. Preheat oven to 425F (220C) and prepare a baking sheet layered with parchment paper.
  2. Put all the ingredients in a medium mixing bowl and mix everything together (using your hands will work best and make sure the wings are fully covered).
  3. Place in the preheated oven and bake for 25-30 minutes.

Baked Maple Chicken Wings

Baked Maple Chicken Wings

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I’ve been away for a while I know. Not really away, because really I was here but I haven’t had the muse or the inspiration to sit down on my butt and write a post. I’m sure you know this doesn’t mean I haven’t been cooking or baking – because I have been, non stop. […]

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Lemon and Garlic Grilled Vegetables – Using your countertop home panini press to grill vegetables

Home Made Cooking | Salads 0

It’s starting to look really nice out here. Of course, we still get the occasional rain and wind but it’s mostly above zero temperature and the feeling that winter is (finally!) over.

And when the weather is nice, all I want to do is grill my food. I just love the BBQ and the fact that I get to cook outside the house, avoiding the smells, the mess and the need to clean after. It’s like a picnic at home as far as I’m concerned; but sometimes even though it looks nice out, it’s not nice enough to stand there, by the BBQ and grill those veggies.

A while ago I figured out something most of my friends probably already have (I’m slow like that sometimes), I figured I could use my home griddle, my panini press, to grill my veggies.

What a revelation right? I found out, that if I switch from the griddle plates to the grill plates (the striped ones) I could grill my veggies at home, and thus upgrading almost every meal.

Needless to say the kids loved the way the vegetables taste and look and that it was all gone in seconds.

although what I made was zucchini and bell peppers, you can do the same thing with almost any grill-able vegetable. The lemon added so much flavor and made the vegetables taste even lighter.

A quick fix for your side dish – that’s what this is.

Grilled Vegetables at Home with Lemon Garlic Marinade

Lemon and Garlic Grilled Vegetables - Using your countertop home panini press to grill vegetables
Author: 
Recipe type: Grilled Vegetables
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
 
Grilling indoors, what a perfect way to enjoy your vegetables. And using your counter top grill is so easy! how come I never thought of this before?
Ingredients
  • 2 Large Zucchinis - Sliced Lengthwise
  • 2 Bell Peppers - Sliced into wedges
  • 2 Garlic Cloves - Minced
  • 2 Tbsp Lemon Juice
  • 3 Tbsp Olive Oil
Instructions
  1. In a small bowl combine the garlic, lemon juice and olive oil
  2. Place the vegetable slices on a plate and brush one side with the lemon garlic mix
  3. Install the grill plates in your griddle/ panini press and preheat to 400F (Medium-High)
  4. Place the vegetables on the grill with the brushed side facing down and brush the top with the lemon garlic mix (this way both sides are now covered with the mix)
  5. Close the press and let the vegetables grill for about 7 minutes or until soften a bit and grilling stripes appear

Grilled Vegetables at Home with Lemon Garlic Marinade

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Grilled Vegetables at Home with Lemon Garlic Marinade

It’s starting to look really nice out here. Of course, we still get the occasional rain and wind but it’s mostly above zero temperature and the feeling that winter is (finally!) over. And when the weather is nice, all I want to do is grill my food. I just love the BBQ and the fact […]

Read More
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