Recipes

Chicken Lemon Rice

September 4, 2017

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Chicken Lemon Rice
Chicken lemon rice is an iconic comfort soup found at most coney islands or Greek restaurants.  It's the perfect soup for the days when you have a cold and/or need something warm and comforting. Fun fact, did you know the Greek name for this soup is Avgolemono meaning egg-lemon sauce?
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. In a large soup pot, heat oil and toss in chopped onions. Cook about 5 minutes or until onions are translucent.
    In a large soup pot, heat oil and toss in chopped onions. Cook about 5 minutes or until onions are translucent.
  2. Add in broth, rice, and water. Bring to a boil. Reduce to a simmer and cook for about 15 minutes or until rice is cooked and tender.
    Add in broth, rice, and water. Bring to a boil. Reduce to a simmer and cook for about 15 minutes or until rice is cooked and tender.
  3. While rice is cooking, in a small bowl, beat the egg. Mix in lemon and lemon zest. Ladle some soup into the small bowl and stir well. Pour mixture into the pot and stir well. You will notice the soup will thicken. Season with salt and pepper to taste.
  4. Add shredded chicken.
    Add shredded chicken.
  5. Add in parsley and stir in more salt, pepper, or lemon if desired. Serve while hot. Enjoy!
    Add in parsley and stir in more salt, pepper, or lemon if desired.

Serve while hot. Enjoy!
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Cilantro Lime Rice

June 11, 2017
cilantro lime rice | Bellasapron.com

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Cilantro Lime Rice
Fluffy, fragrant rice with hits of cilantro and lime. This is a great side next to any Spanish influenced dish.
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Heat oil over medium-high heat, add rice and toast. Add cumin.
    Heat oil over medium-high heat, add rice and toast.  Add cumin.
  2. Stir often and once rice start to smell fragrant, add lime juice, salt and broth. Stir well. Allow to come to a simmer. Lower heat and cover. Cook about 25-30 minutes.
    Stir often and once rice start to smell fragrant, add lime juice, salt and broth.  Stir well.

Allow to come to a simmer.  Lower heat and cover.  Cook about 25-30 minutes.
  3. Toss in cilantro, fluff with fork, and serve warm. Enjoy!
    Toss in cilantro, fluff with fork, and serve warm.

Enjoy!
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Teriyaki Zucchini

May 26, 2017
1 Review (5.00 out of 5)
teriyaki zucchini | Bellasapron.com

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Teriyaki Zucchini
Easy Asian inspired veggie side! This is great with your favorite Asian noodle or grilled chicken dishes for the summer.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a large skillet, heat oil over medium-high heat.
  2. Add zucchini and saute for 7-10 minutes or until tender.
    Add zucchini and saute for 7-10 minutes or until tender.
  3. Stir in the teriyaki sauce and pepper. Sprinkle with sesame seeds.
    Stir in the teriyaki sauce and pepper. 

Sprinkle with sesame seeds.
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Balsamic Mushrooms

May 3, 2017
balsamic mushrooms | Bellasapron.com
Serves 4 People
Prep time
5m
Cook Time
10m

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Balsamic Mushrooms
Mushrooms are a great side next to a steak, chicken, tossed in a salad, or on an antipasto platter.  Add balsamic to the mushrooms to make them more flavorful, but only add at the end of cooking. Balsamic vinegar isn't intended to cook with, cooking it kills the distinctive flavorful taste =) Also, before you use the balsamic, make sure you bought a good balsamic vinegar.
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Wash mushrooms, trim ends, and slice in half or quarters.
  2. In a medium sized pan, melt butter over medium-high heat.
    In a medium sized pan, melt butter over medium-high heat.
  3. Saute shallot / onions and garlic for 3-5 minutes or until onions are translucent. Optional add!
    Saute shallot / onions and garlic for 3-5 minutes or until onions are translucent.

Optional add!
  4. Add mushrooms and cook for 5 minutes.
    Add mushrooms and cook for 5 minutes.
  5. Add salt and pepper. Cook for another 2 minutes. Adjust to taste!
  6. Add balsamic vinegar and parsley. Stir well. Serve next to a protein, toss in a salad, or serve cold on an antipasto platter. Enjoy!
    Add balsamic vinegar and parsley. Stir well.

Serve next to a protein, toss in a salad, or serve cold on an antipasto platter. Enjoy!
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Fresh Salad with Farro

April 28, 2017

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Fresh Salad with Farro
This is a great salad as a side for a BBQ or as a base for a lunch or dinner salad.  You can make it hearty or fresh based on the fresh vegetable you add into it.  Chop up cucumbers, tomatoes, peppers, red onions with warm grilled cut off the cob for a great summer salad and add your favorite salad vinaigrette dressing.  The dressing can be store bought or homemade.  I like adding zesty Italian dressing into the mix. Check out the grilled corn recipe before adding corn into this toasted salad.  Enjoy!
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Passive Time 10 Minutes
Servings
Servings
Ingredients
Instructions
  1. In a pot, bring broth or water to a boil on high heat. Add farro, lower heat, and bring to a simmer. Allow to cook for 40-60 minutes. Drain excess liquid off. Set farro aside.
  2. In a bowl, combine rest of the ingredients and toss in dressing. Add farro once it has cooled. Serve immediately or refrigerate.
    In a bowl, combine rest of the ingredients and toss in dressing. Add farro once it has cooled.  Serve immediately or refrigerate.
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Roasted Vegetables with Herbs De Provencal

March 5, 2017
veggie roast | Bellasapron.com

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Roasted Vegetables with Herbs De Provencal
Instead of sauteing the veggies, roast the veggies on a sheet pan for a quick side next to any protein. Enjoy!
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees F. Wash, peel, and cut all vegetables into 1/2 inch slices, place on a sheet pan.
  2. Drizzle olive oil and seasoning on top. Mix well and bake for 30 minutes or until veggies are tender.
    Drizzle olive oil and seasoning on top.  Mix well and bake for 30 minutes or until veggies are tender.
  3. Serve while hot. Enjoy!
    Serve while hot.

Enjoy!
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Creamy Mashed Potatoes

February 6, 2017
mashed potatoes | Bellasapron.com
Course

I love creamy mashed potatoes.  Mashed potatoes are a great side next to most proteins and it is easy to make.  There’s so many ways to make mashed potatoes and there’s so many different potatoes to choose from.  I prefer Yukon gold potatoes for their natural creaminess and their beautiful golden color.  Yukon potatoes are also best for gratin dishes and potato salads.  You can swap this potato recipe with Russell if you like a more starchy potato.

Add heavy cream instead of milk if you prefer a creamier mashed potato.  Add sauteed onions or garlic for a kick or variation.

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Creamy Mashed Potatoes
Easy, creamy mashed potatoes. Great as a side next to any protein. ...perfect comfort food!
Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Place diced potatoes into a pot of cold water. Make sure water covers all the potatoes. Add salt and let it cook on medium heat for 20-25 minutes until potatoes are tender. Test the tenderness by poking a potato with a fork. A fully cooked potato will break upon poking it.
    Place diced potatoes into a pot of cold water. Make sure water covers all the potatoes. Add salt and let it cook on medium heat for 20-25 minutes until potatoes are tender.

Test the tenderness by poking a potato with a fork. A fully cooked potato will break upon poking it.
  2. Add butter and milk. Mash to desired creaminess.
    Add butter and milk. Mash to desired creaminess.
  3. Add additional salt to taste. Serve while hot!
    Add additional salt to taste. Serve while hot!
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Quick Pasta Salad

January 17, 2017
Quick Pasta Salad | Bellasapron.com

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Quick Pasta Salad
This is an quick and refreshing pasta salad with a little zing to it. Make it with any vegetables or dressing you  like.  Serve it at your next BBQ or last minute dinner.
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
Servings
Ingredients
Instructions
  1. Prepare pasta according to directions on box. Drain and set aside to cool. While pasta is cooking, prepare the veggies and cheese.
    Prepare pasta according to directions on box. Drain and set aside to cool.

While pasta is cooking, prepare the veggies and cheese.
  2. Combine chopped vegetables and mix in pasta.
    Combine chopped vegetables and mix in pasta.
  3. Pour on salad dressing and mix well. Add more dressing if desired.
    Pour on salad dressing and mix well. Add more dressing if desired.
  4. Serve and enjoy!
    Serve and enjoy!
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Classic Coleslaw

January 17, 2017
Classic Coleslaw | Bellasapron.com

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Classic Coleslaw
Coleslaw is a great add at any BBQ, potluck, or side dish.  I made this coleslaw to add it on top of a BBQ pulled chicken sandwich. Anyhow, I like mayonnaise based coleslaw but there's sour cream and buttermilk kinds too.  I won't claim this is be best coleslaw, but it's my favorite type.  It's more vinegar-ie than sweet. If you don't have it white wine vinegar, swap it with apple cider vinegar. ...BTW, I shredded my own cabbage and carrots for this.  If you don't have enough time for it, buy the shredded coleslaw from the store.
Prep Time 15 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Shred the cabbage and carrots. You can grate or use a food processor.
    Shred the cabbage and carrots. You can grate or use a food processor.
  2. Transfer slaw to a large bowl and mix with salt.
    Transfer slaw to a large bowl and mix with salt.
  3. In a medium bowl, mix mayo, vinegar, sugar, and poppy seeds. Mix well.
    In a medium bowl, mix mayo, vinegar, sugar, and poppy seeds. Mix well.
  4. Toss mayo mix and slaw together.
    Toss mayo mix and slaw together.
  5. Chill slaw for 30 mins-1 hours before serving. Enjoy!
    Chill slaw for 30 mins-1 hours before serving.

Enjoy!
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Butternut Squash and Red Lentil Soup

January 10, 2017
Butternut Squash and Red Lentil Soup | Bellasapron.com

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Butternut Squash and Red Lentil Soup
It's getting cold out and that means warm soups. Try this butternut squash with red lentils soup. Serve with croutons or pita chips.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Servings
Ingredients
Instructions
  1. Heat oil in a soup pot over medium-high heat. Add onions. Cook for about 5 minutes until onions are translucent. Add garlic. Cook for another minute.
    Heat oil in a soup pot over medium-high heat.

Add onions. Cook for about 5 minutes until onions are translucent.

Add garlic. Cook for another minute.
  2. Add butternut squash, red lentils, and broth.
    Add butternut squash, red lentils, and broth.
  3. Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth. Pour back into pot.
    Use an emulsion blender or pour contents of soup into a food process. Pulse until soup is velvety and smooth.

Pour back into pot.
  4. Stir in ginger and cumin. Add salt and pepper as desired.
    Stir in ginger and cumin.

Add salt and pepper as desired.
  5. Stir while hot. Top with pita chips or croutons.
    Stir while hot. Top with pita chips or croutons.
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