Greek Orzo with Feta
• ¼ cup olive oil
• ½ cup fresh lemon juice
• ½ cup pitted kalamata olives, chopped
• 2 ripe tomatoes, seeded and diced
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon finely chopped fresh oregano
• 1 (8 ounce) package crumbled feta cheese
• ½ pound dried orzo pasta
• 1 cup chopped fresh parsley
Directions
1. Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ¼ cup olive oil
• ½ cup fresh lemon juice
• ½ cup pitted kalamata olives, chopped
• 2 ripe tomatoes, seeded and diced
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon finely chopped fresh oregano
• 1 (8 ounce) package crumbled feta cheese
• ½ pound dried orzo pasta
• 1 cup chopped fresh parsley
Directions
1. Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Copycat Texas Roadhouse Dinner Rolls with Cinnamon Butter
1 packet of instant yeast
3.5 cups all purpose flour (2.5 on the screen, recipe is 3.5 cups)
1 cup warm milk (105 degrees)
1.5 tbsp sugar
4 tbsp melted unsalted butter
1 room temp egg (run under warm water for 2 minutes)
2 tsp salt
2 sticks softened butter
1 tbsp cinnamon
1 tsp vanilla
Bake for 15-18 mins @ 350 degrees
@FoodAndRecipesWithCherokee 🦉
1 packet of instant yeast
3.5 cups all purpose flour (2.5 on the screen, recipe is 3.5 cups)
1 cup warm milk (105 degrees)
1.5 tbsp sugar
4 tbsp melted unsalted butter
1 room temp egg (run under warm water for 2 minutes)
2 tsp salt
2 sticks softened butter
1 tbsp cinnamon
1 tsp vanilla
Bake for 15-18 mins @ 350 degrees
@FoodAndRecipesWithCherokee 🦉
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Black-Eyed Peas
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
½ teaspoon garlic powder
¼ teaspoon ground thyme
salt and pepper to taste
Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 pound dry black-eyed peas
2 tablespoons olive oil
1 large yellow onion, diced
2 cloves garlic, minced
2 (32 ounce) cartons chicken broth
8 cups water
1 pound smoked ham hocks
1 (14.5 ounce) can diced tomatoes
5 pepperoncini peppers
1 bay leaf
½ teaspoon garlic powder
¼ teaspoon ground thyme
salt and pepper to taste
Place black-eyed peas into a large container and cover with several inches of cool water; let soak at room temperature, 8 hours to overnight. Drain and rinse; set aside.
Heat olive oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until onion becomes translucent, about 5 minutes. Pour in broth and water; bring to a boil, then reduce heat to a simmer. Stir in black-eyed peas, ham hocks, tomatoes, pepperoncini, bay leaf, garlic powder, thyme, salt, and pepper.
Cover and simmer until peas are tender, ham meat is falling off the bones, and broth is thickened, about 3 hours.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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What Is Cardamom?
The spice we call cardamom ( Elettaria/ Amomum) is the tiny seed, encased in a small pod, from the family Zingiberaceae. It grows in tropical, and subtropical Asia, as well as Guatemala. There are basically two types: green (white cardamom is just green cardamom that has been bleached) and black. The white/green cardamom is the most frequently used. Black cardamom is less common and the taste is much stronger, with a smoky and camphor-like profile. Cardamom has been used for centuries as a spice in cooking, as well as a medicine. Whole pods can be simmered in dishes with liquid components (and removed/not eaten, though no harm should come to you if you accidentally swallow a pod!). The ground seeds can be used in simmered dishes and consumed. Powdered cardamom seeds are most often called for in baked goods.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
The spice we call cardamom ( Elettaria/ Amomum) is the tiny seed, encased in a small pod, from the family Zingiberaceae. It grows in tropical, and subtropical Asia, as well as Guatemala. There are basically two types: green (white cardamom is just green cardamom that has been bleached) and black. The white/green cardamom is the most frequently used. Black cardamom is less common and the taste is much stronger, with a smoky and camphor-like profile. Cardamom has been used for centuries as a spice in cooking, as well as a medicine. Whole pods can be simmered in dishes with liquid components (and removed/not eaten, though no harm should come to you if you accidentally swallow a pod!). The ground seeds can be used in simmered dishes and consumed. Powdered cardamom seeds are most often called for in baked goods.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Biko
4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)
water.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
4 cups uncooked glutinous white rice
6 cups cold water
1 (14 ounce) can coconut milk, divided
1 ⅓ cups white sugar
1 ⅓ cups brown sugar
3 tablespoons coconut preserves (such as Phil Supreme®)
water.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan.
Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice.
Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Goodnight Foodies 🌟 🌛 🌟
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Savory Breakfast Muffins
Ingredients
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1 1/2 cups milk
• 1/4 cup plain yogurt*
• 1/3 cup olive oil
• 1 cup cheddar cheese, grated
• 6 slices bacon, sliced or diced
• 4 cups spinach, roughly chopped
• 2 tablespoons chives, minced
Instructions
1 Preheat the oven to 375°F and grease a muffin tin with butter or oil.
2 In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
3 Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
4 In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
5 In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.
6 Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
7 Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
8 Divide all of the batter evenly across the muffins tin wells.
9 Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.
10 Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
11 The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.
@FoodAndRecipesWithCherokee🦉
Ingredients
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg
• 1 1/2 cups milk
• 1/4 cup plain yogurt*
• 1/3 cup olive oil
• 1 cup cheddar cheese, grated
• 6 slices bacon, sliced or diced
• 4 cups spinach, roughly chopped
• 2 tablespoons chives, minced
Instructions
1 Preheat the oven to 375°F and grease a muffin tin with butter or oil.
2 In a cast-iron skillet or frying pan on medium-high heat, add bacon and cook for 8-10 minutes or until crisp. Once cooked, transfer to a plate lined with a paper towel to drain.
3 Remove any excess bacon grease from the pan, leaving just a touch, add the chopped spinach and cook for 2-3 minutes until wilted. Transfer the spinach to the plate with the cooked bacon and set aside.
4 In a medium bowl, combine all of the dry ingredients: flour, baking powder, baking soda, salt, and black pepper and stir until well incorporated.
5 In a separate large bowl, combine all of the wet ingredients; egg, milk, yogurt and olive oil and whisk to combine.
6 Transfer the dry ingredients to the wet ingredients and whisk well until the batter is smooth and there are no lumps.
7 Add cooked bacon, spinach, cheddar cheese and chives and gently fold into the batter until well incorporated.
8 Divide all of the batter evenly across the muffins tin wells.
9 Transfer the muffin tin to the oven and bake for 20-25 minutes until a toothpick inserted into a muffin comes out clean and muffins are slightly golden on top.
10 Once baked, allow to cool slightly, run a knife around each muffin to loosen, then transfer them to a rack and allow to cool slightly.
11 The muffins can be served immediately, stored in the fridge for up to 7 days, or frozen for up to 3 months.
@FoodAndRecipesWithCherokee🦉
❤3
Sweet Potato Pancakes
¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 ½ cups milk
¼ cup unsalted butter, melted
2 large eggs, beaten
Directions
Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
Lightly grease a griddle and preheat over medium-high heat.
Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
1 ½ cups milk
¼ cup unsalted butter, melted
2 large eggs, beaten
Directions
Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
Lightly grease a griddle and preheat over medium-high heat.
Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Sage Butter & Pear Grilled Cheese
Ingredients
• 1 cup sharp cheddar cheese shredded
• 1 cup Gruyère cheese shredded
• 1 cup mozzarella cheese shredded
• 1 pear
• 3 tablespoon butter
• 16-18 fresh sage leaves
• 8 slices bread such as sourdough
Instructions
• Shred the cheeses and combine together in a mixing bowl. Quarter the pear and remove the core. Thinly slice each quarter and set aside. Pick the stems from the sage leaves. Tear any large leaves in half.
• Place a non-stick skillet over medium low heat. Add half of the butter and allow to melt. Add half of the sage leaves and sauté for a minute or two, stirring frequently. Add four of the bread slices to the skillet, rubbing each one around in the butter so the bottoms are well coated.
• Top each bread slice with some of the shredded cheese. Top two of the bread slices each with the thinly sliced pears. Turn the heat down to low and cover the skillet. Check the skillet every few minutes to make sure the bread isn't getting too dark. If the extra sage leaves in the pan start to burn, they can be removed and discarded.
• Once the cheese is mostly melted, carefully flip the bread slices together to make two sandwiches. Continue grilling, flipping occasionally, until the bread is golden brown and the cheese is fully melted. Set the sandwiches aside and keep warm.
• Wipe out the skillet and repeat with the remaining ingredients to make two more sandwiches. Enjoy!
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 cup sharp cheddar cheese shredded
• 1 cup Gruyère cheese shredded
• 1 cup mozzarella cheese shredded
• 1 pear
• 3 tablespoon butter
• 16-18 fresh sage leaves
• 8 slices bread such as sourdough
Instructions
• Shred the cheeses and combine together in a mixing bowl. Quarter the pear and remove the core. Thinly slice each quarter and set aside. Pick the stems from the sage leaves. Tear any large leaves in half.
• Place a non-stick skillet over medium low heat. Add half of the butter and allow to melt. Add half of the sage leaves and sauté for a minute or two, stirring frequently. Add four of the bread slices to the skillet, rubbing each one around in the butter so the bottoms are well coated.
• Top each bread slice with some of the shredded cheese. Top two of the bread slices each with the thinly sliced pears. Turn the heat down to low and cover the skillet. Check the skillet every few minutes to make sure the bread isn't getting too dark. If the extra sage leaves in the pan start to burn, they can be removed and discarded.
• Once the cheese is mostly melted, carefully flip the bread slices together to make two sandwiches. Continue grilling, flipping occasionally, until the bread is golden brown and the cheese is fully melted. Set the sandwiches aside and keep warm.
• Wipe out the skillet and repeat with the remaining ingredients to make two more sandwiches. Enjoy!
@FoodAndRecipesWithCherokee 🦉
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Homemade Cheese
Ingredients:
2 cups milk
1 cup cornstarch
1/2 stick unsalted butter (about 50g)
1 cup Parmesan cheese, grated
Method:
Blend 2 cups milk + 1 cup cornstarch until smooth and creamy
Pour into saucepan on medium heat
Add butter + Parmesan, stir constantly until smooth and very thick
Pour into a container, cover with foil
Refrigerate 2-3 hours until firm and set
@FoodAndRecipesWithCherokee 🦉
Ingredients:
2 cups milk
1 cup cornstarch
1/2 stick unsalted butter (about 50g)
1 cup Parmesan cheese, grated
Method:
Blend 2 cups milk + 1 cup cornstarch until smooth and creamy
Pour into saucepan on medium heat
Add butter + Parmesan, stir constantly until smooth and very thick
Pour into a container, cover with foil
Refrigerate 2-3 hours until firm and set
@FoodAndRecipesWithCherokee 🦉
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Charred Cabbage Steaks with Herby Blue-Cheese Cream, Walnuts & Sun-Dried Tomatoes
Ingredients
For the cabbage steaks
1 large green cabbage
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp dried thyme
Salt and black pepper, to taste
For the herby blue-cheese cream
½ cup Greek yogurt or sour cream
¼ cup crumbled blue cheese
1 tbsp lemon juice
1 small garlic clove, finely grated
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Salt and black pepper, to taste
For topping
⅓ cup toasted walnuts, roughly chopped
⅓ cup sun-dried tomatoes, chopped
1 tbsp fresh parsley
1-2 tbsp crumbled blue cheese
Lemon wedges, for serving
Instructions
Prepare the cabbage: Preheat oven to
425°F (220°C). Remove any damaged outer leaves and slice the cabbage into thick ¾-1-inch steaks, keeping the core intact so the slices hold together.
Season: Arrange the cabbage steaks on a parchment-lined baking sheet.
Brush both sides with olive oil and season with garlic powder, smoked paprika, thyme, salt, and pepper.
Char and roast: Roast for 20-25 minutes, carefully flipping halfway through. For extra char, broil for 2-3 minutes at the end until the edges are deeply browned and crispy.
Make the cream: Stir together Greek yogurt, blue cheese, lemon juice, garlic, parsley, and chives. Season with salt and pepper. Add a small splash of water if you want a thinner, drizzleable consistency.
Assemble: Spread a generous spoonful of the herby blue-cheese cream over each warm cabbage steak. Top with toasted walnuts, sun-dried tomatoes, extra blue cheese, and fresh parsley.
Serve: Finish with a squeeze of fresh lemon and serve immediately.
Tip: For the best flavor, let the cabbage get really dark and caramelized around the edges-the contrast between the smoky cabbage, tangy blue cheese, crunchy walnuts, and sweet-tart sun-dried tomatoes is what makes this dish special.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the cabbage steaks
1 large green cabbage
2 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
½ tsp dried thyme
Salt and black pepper, to taste
For the herby blue-cheese cream
½ cup Greek yogurt or sour cream
¼ cup crumbled blue cheese
1 tbsp lemon juice
1 small garlic clove, finely grated
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
Salt and black pepper, to taste
For topping
⅓ cup toasted walnuts, roughly chopped
⅓ cup sun-dried tomatoes, chopped
1 tbsp fresh parsley
1-2 tbsp crumbled blue cheese
Lemon wedges, for serving
Instructions
Prepare the cabbage: Preheat oven to
425°F (220°C). Remove any damaged outer leaves and slice the cabbage into thick ¾-1-inch steaks, keeping the core intact so the slices hold together.
Season: Arrange the cabbage steaks on a parchment-lined baking sheet.
Brush both sides with olive oil and season with garlic powder, smoked paprika, thyme, salt, and pepper.
Char and roast: Roast for 20-25 minutes, carefully flipping halfway through. For extra char, broil for 2-3 minutes at the end until the edges are deeply browned and crispy.
Make the cream: Stir together Greek yogurt, blue cheese, lemon juice, garlic, parsley, and chives. Season with salt and pepper. Add a small splash of water if you want a thinner, drizzleable consistency.
Assemble: Spread a generous spoonful of the herby blue-cheese cream over each warm cabbage steak. Top with toasted walnuts, sun-dried tomatoes, extra blue cheese, and fresh parsley.
Serve: Finish with a squeeze of fresh lemon and serve immediately.
Tip: For the best flavor, let the cabbage get really dark and caramelized around the edges-the contrast between the smoky cabbage, tangy blue cheese, crunchy walnuts, and sweet-tart sun-dried tomatoes is what makes this dish special.
@FoodAndRecipesWithCherokee 🦉
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Beef Stew 🍲
in the crockpot
Ingredients;
3 pounds cubed beef stew meat
1/2 cup all-purpose flour
3 Tablespoons olive oil
4 cups beef broth
112-oz bag baby carrots
124-oz bag gold potatoes, cubed
1 medium vidalia onion, chopped
3 teaspoons garlic powder
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme salt & pepper
Cook on high 5-6 hours. Enjoy!
@FoodAndRecipesWithCherokee 🦉
in the crockpot
Ingredients;
3 pounds cubed beef stew meat
1/2 cup all-purpose flour
3 Tablespoons olive oil
4 cups beef broth
112-oz bag baby carrots
124-oz bag gold potatoes, cubed
1 medium vidalia onion, chopped
3 teaspoons garlic powder
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme salt & pepper
Cook on high 5-6 hours. Enjoy!
@FoodAndRecipesWithCherokee 🦉
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Olive Cream Cheese Buns
INGREDIENTS
For the Dough
• 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon)
• 35g granulated sugar (3 tablespoons)
• 7g instant dry yeast (1 packet)
• 7g fine sea salt (1 teaspoon + 1/4 teaspoon)
• 50g unsalted butter, melted and cooled (3 tablespoons + 1 teaspoon)
• 1 large egg
• 150g warm milk (1/2 cup + 2 tablespoons)
• 100g grated Cheddar Cheese (1 cup)
• 100g grated Emmentaler Cheese (1 cup)
For the Filling
• 200g Chive Philadelphia Cream Cheese
• Green Olives
• Kalamata Olives
• Grated Emmentaler Cheese
• An egg, for an egg wash
• Microgreens, for toppings
INSTRUCTIONS
1. To the bowl of your stand mixer, add the flour, salt, sugar, instant dry yeast, grated Cheddar and grated Emmentaler cheese. Whisk everything together.
2. Next, add the milk, egg and melted butter.
3. Using the dough hook attachment, knead on low speed until the dough becomes smooth and forms a ball, about 6-8 minutes.
4. Once ready, transfer the dough to a clean, lightly oiled bowl.
5. Cover and let it rise at room temperature for 2 hours.
6. After 2 hours, punch the dough down and divide it into 8 equal balls, about 105 g each.
7. Place them on a large baking tray lined with parchment paper, cover and let them rise for another 1 hour.
8. Preheat the oven to 180°C.
9. Brush each bun with the egg wash.
10. Fill each bun with a little cream cheese and top with the olives.
11. Sprinkle with more grated cheese.
12. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown.
13. Once ready, top with microgreens and serve warm.
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
For the Dough
• 350g all purpose flour (2 cups + 3/4 cup + 1 tablespoon)
• 35g granulated sugar (3 tablespoons)
• 7g instant dry yeast (1 packet)
• 7g fine sea salt (1 teaspoon + 1/4 teaspoon)
• 50g unsalted butter, melted and cooled (3 tablespoons + 1 teaspoon)
• 1 large egg
• 150g warm milk (1/2 cup + 2 tablespoons)
• 100g grated Cheddar Cheese (1 cup)
• 100g grated Emmentaler Cheese (1 cup)
For the Filling
• 200g Chive Philadelphia Cream Cheese
• Green Olives
• Kalamata Olives
• Grated Emmentaler Cheese
• An egg, for an egg wash
• Microgreens, for toppings
INSTRUCTIONS
1. To the bowl of your stand mixer, add the flour, salt, sugar, instant dry yeast, grated Cheddar and grated Emmentaler cheese. Whisk everything together.
2. Next, add the milk, egg and melted butter.
3. Using the dough hook attachment, knead on low speed until the dough becomes smooth and forms a ball, about 6-8 minutes.
4. Once ready, transfer the dough to a clean, lightly oiled bowl.
5. Cover and let it rise at room temperature for 2 hours.
6. After 2 hours, punch the dough down and divide it into 8 equal balls, about 105 g each.
7. Place them on a large baking tray lined with parchment paper, cover and let them rise for another 1 hour.
8. Preheat the oven to 180°C.
9. Brush each bun with the egg wash.
10. Fill each bun with a little cream cheese and top with the olives.
11. Sprinkle with more grated cheese.
12. Bake in the preheated oven for 20-25 minutes, or until the buns are golden brown.
13. Once ready, top with microgreens and serve warm.
@FoodAndRecipesWithCherokee 🦉
❤5
Spaghetti Skillet Dinner
• 1 pound lean ground beef
• 1 cup chopped onions
• ½ cup chopped green bell peppers
• 1 cup sliced mushrooms
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 12 ounces spaghetti, broken into pieces
• 1 cup water
• 1 ½ teaspoons Italian seasoning
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
1. In a skillet over medium heat, brown ground beef with onions.
2. Mix in green pepper and mushrooms; cook for a few minutes. Add tomatoes with juice, spaghetti, and water; stir well. Add Italian seasoning, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until spaghetti is tender. Add mozzarella cheese and stir until melted.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 pound lean ground beef
• 1 cup chopped onions
• ½ cup chopped green bell peppers
• 1 cup sliced mushrooms
• 1 (28 ounce) can whole peeled tomatoes, with liquid
• 12 ounces spaghetti, broken into pieces
• 1 cup water
• 1 ½ teaspoons Italian seasoning
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
1. In a skillet over medium heat, brown ground beef with onions.
2. Mix in green pepper and mushrooms; cook for a few minutes. Add tomatoes with juice, spaghetti, and water; stir well. Add Italian seasoning, salt, and pepper. Cook for about 15 minutes, stirring occasionally, until spaghetti is tender. Add mozzarella cheese and stir until melted.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Summer Bean Salad
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 cup fresh corn kernels
• 1 small onion, diced
• 1 cup cherry tomato halves
• 2 tablespoons lime juice
• 1 teaspoon lemon zest (Optional)
• 1 tablespoon olive oil, or as needed
• salt to taste
• ground black pepper to taste
• ⅓ cup thinly sliced fresh basil
Directions
1. In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 cup fresh corn kernels
• 1 small onion, diced
• 1 cup cherry tomato halves
• 2 tablespoons lime juice
• 1 teaspoon lemon zest (Optional)
• 1 tablespoon olive oil, or as needed
• salt to taste
• ground black pepper to taste
• ⅓ cup thinly sliced fresh basil
Directions
1. In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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Unbelievable Rolls
• ¾ cup milk
• ¾ cup water
• ½ cup white sugar
• 1 teaspoon salt
• 2 eggs
• 5 teaspoons active dry yeast
• 5 cups all-purpose flour
• ½ cup margarine, melted
Directions
1. Warm milk, water, sugar, and salt in a medium saucepan over medium heat. Remove from heat and mix in eggs and yeast until well combined.
2. Measure flour into a large bowl; make a well in the center of flour. Pour milk mixture into the well; do not stir. Cover with a lid and let stand for 20 to 30 minutes.
3. Pour melted margarine into flour mixture; mix well. Add more flour if too sticky. Knead lightly. Cover and let rise for 20 to 30 minutes.
4. Shape dough into 16 rolls and place on a baking sheet. Cover and let rise again for 20 to 30 minutes.
5. Preheat the oven to 400 degrees F (205 degrees C).
6. Bake in the preheated oven until rolls are golden brown and bounce back when gently pressed, about 15 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
• ¾ cup milk
• ¾ cup water
• ½ cup white sugar
• 1 teaspoon salt
• 2 eggs
• 5 teaspoons active dry yeast
• 5 cups all-purpose flour
• ½ cup margarine, melted
Directions
1. Warm milk, water, sugar, and salt in a medium saucepan over medium heat. Remove from heat and mix in eggs and yeast until well combined.
2. Measure flour into a large bowl; make a well in the center of flour. Pour milk mixture into the well; do not stir. Cover with a lid and let stand for 20 to 30 minutes.
3. Pour melted margarine into flour mixture; mix well. Add more flour if too sticky. Knead lightly. Cover and let rise for 20 to 30 minutes.
4. Shape dough into 16 rolls and place on a baking sheet. Cover and let rise again for 20 to 30 minutes.
5. Preheat the oven to 400 degrees F (205 degrees C).
6. Bake in the preheated oven until rolls are golden brown and bounce back when gently pressed, about 15 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Ina Garten’s Mocha Icebox Cake
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Droste
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
@FoodAndRecipesWithCherokee 🦉
2 cups cold heavy cream
12 ounces Italian mascarpone cheese
½ cup sugar
¼ cup Kahlúa liqueur
2 tablespoons unsweetened cocoa powder, such as Droste
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages Tate’s Bake Shop chocolate chip cookies
Shaved semisweet chocolate, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, Kahlúa, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
@FoodAndRecipesWithCherokee 🦉
❤6