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There are two keys to my version of this classic Greek recipe - straining the yoghurt for 24 hours and roasting the garlic. I use more than five cloves of garlic sometimes - it all depends on your mood!
59 people made this
- 1 (500g) tub Greek yoghurt
- 1 cucumber
- 5 cloves roasted garlic, mashed
- 2 tablespoons lemon juice
- 15 fresh mint leaves, chopped
- 2 tablespoons olive oil
- salt to taste
MethodPrep:10min ›Extra time:23hr50min › Ready in:1day
- Place yoghurt in a paper coffee filter, piece of kitchen roll or 4 layers of muslin (cheesecloth) set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yoghurt to strain for 24 hours in the refrigerator.
- Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yoghurt, garlic, lemon juice, mint and olive oil; mix until combined. Season to taste with salt; chill before serving.
Reviews & ratingsAverage global rating:(42)
Reviews in English (27)
Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes.-07 Apr 2012
This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt.Update (18 Mar 11): Living in Toronto, we have a massive Greek population and the well known Danforth (Greek Town). Many of my friends are Greek and it was well recommended to use Goat Milk Yogurt (Greek Yogurt). So this time around I made it properly. Strained the Goat Yogurt for 24 hours. The thicker it is the better the outcome.Try it, you won't be sorry.-23 Aug 2010
by MISSY G.
This was a most excellent tzatziki! I didn't see any reason to strain the greek yogurt as what I used (Greek Gods brand) was very thick already. However, I did make sure to get as much water as possible out of the cucumber. Also used dill (instead of mint) and 2 regular sized whole garlic bulbs. Texture and weight were perfect! Loved that there wasn't mayo or sour cream in this recipe. It's a keeper....am making more today!!-25 Feb 2012
10 Fresh, Scrumptious Mediterranean Diet Recipes for Beginners
The Mediterranean Diet uses wholesome, fresh ingredients like vegetables, whole-grain pasta and bread and healthy fats, as well as herbs and spices to create satisfying, delicious meals that can help lead to a longer, healthier life. It’s a world away from the refined sugars, trans-fat and carbs that comprise many Americans’ diet. That can make it tricky to learn how to cook Mediterranean Diet meals when you’re first getting started. That’s why we scoured the internet and rounded up 10 fresh, scrumptious Mediterranean Diet recipes that are perfect for beginners. Once you get started, you won’t look back.
1) Greek Orzo Salad
One of the most important parts of going Mediterranean is to focus on fresh herbs and bright flavors. This salad has it in spades with zesty ingredients and a fresh taste that will leave you feeling grateful there’s leftovers to take for lunch the next day.
Ingredients 8 ounces orzo pasta (1 1/4 cup dry) 1 cup canned chickpeas, drained and rinsed ½ lemon, juice and zest (about 2 tablespoons juice) ¼ cup minced shallot or red onion ½ English cucumber (2 cups diced, or substitute a peeled standard cucumber) 2 roasted red peppers from a jar or 1/2 fresh red bell pepper (1/2 cup diced) ⅓ cup chopped dill, plus more for garnish ⅓ cup chopped mint 2 tablespoons white wine vinegar 3 tablespoons extra-virgin olive oil ½ teaspoon Dijon mustard 1 teaspoon dried oregano ½ cup feta cheese crumbles ⅓ cup Kalamata olives, halved Black pepper Directions Prepare the orzo according to the package instructions. Taste the orzo a few minutes before completion to ensure it’s ‘al dente’ (chewy, but with a little firmness in the center). When it’s done, drain it and then rinse it under cold water until it comes to room temperature. Place the chickpeas in a bowl with the lemon zest, lemon juice, and 1/4 teaspoon kosher salt. Mince the red onion, then place it in a bowl with water (this helps to remove the sharp onion taste). Dice the cucumber. Dice the roasted red pepper. Chop the herbs. Stir together the orzo, chickpeas and bowl of lemon juice, red onion, cucumber, red pepper, dill, mint, white wine vinegar, olive oil, Dijon mustard, oregano, feta crumbles, black olives, and several grinds of black pepper. Taste and season with more kosher salt. Recipe courtesy A Couple Cooks
Broiled Salmon with Herb Mustard Glaze
A crowd favorite, this broiled salmon with glaze is beyond scrumptious. It has a light flavor that satisfies every last taste bud and uses fresh herbs to take that yumminess to the next level.
Ingredients 2 garlic cloves ¾ teaspoon finely chopped fresh rosemary leaves ¾ teaspoon finely chopped fresh thyme leaves 1 tablespoon dry white wine 1 tablespoon extra-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Nonstick olive oil cooking spray Six 6- to 8-ounce salmon fillets Salt and freshly ground black pepper 6 lemon wedges Directions In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with lemon wedges. Recipe courtesy Food Network
3) Mediterranean Chicken and Bulgur Skillet
Who says you can’t make amazing one-pot Mediterranean diet meals? This tasty concoction leverages feta, bulgur and chicken for a wealth of flavors that you may not have even known existed.
Ingredients 4 (6-oz.) skinless, boneless chicken breasts ¾ teaspoon kosher salt, divided ½ teaspoon freshly ground black pepper, divided 1 tablespoon olive oil, divided 1 cup thinly sliced red onion 1 tablespoon thinly sliced garlic ½ cup uncooked bulgur 2 teaspoons chopped fresh or 1/2 tsp. dried oregano 4 cups chopped fresh kale (about 2 1/2 oz.) ½ cup thinly sliced bottled roasted red bell peppers 1 cup unsalted chicken stock 2 ounces feta cheese, crumbled (about 1/2 cup) 1 tablespoon coarsely chopped fresh dill Directions Preheat oven to 400°F. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Add chicken to pan cook until browned on both sides, about 3 minutes per side. Transfer chicken to a plate. Add remaining oil to pan. Add onion and garlic cook, stirring occasionally, until lightly browned, about 5 minutes. Add bulgur and oregano cook, stirring often, until fragrant and toasted, about 2 minutes. Add kale and bell peppers cook, stirring constantly, until kale begins to wilt, about 2 minutes. Add stock and remaining 1/4 teaspoon each salt and black pepper bring to a boil. Remove from heat. Nestle chicken into bulgur mixture place skillet in oven. Bake at 400°F until a meat thermometer inserted in thickest portion of chicken registers 165°F, 12 to 15 minutes. Remove from oven. Sprinkle with feta. Let stand 5 minutes. Sprinkle with dill, and serve immediately. Recipe courtesy Cooking Light
4) Greek Turkey Meatball Gyro with Tzatziki
A good gyro is the bee’s knees — but who knew it’s actually a rather simple and tasty meal you can make at home? These tasty meatball gyros are doused in delicious Tzatziki sauce that will have you wondering what took you so long to discover them?
Ingredients Turkey Meatball: 1 lb. ground turkey ¼ cup finely diced red onion 2 garlic cloves, minced 1 teaspoon oregano 1 cup chopped fresh spinach salt & pepper to season 2 tablespoons olive oil Tzatziki Sauce: ½ cup plain greek yogurt ¼ cup grated cucumber 2 tablespoons lemon juice ½ teaspoon dry dill ½ teaspoon garlic powder salt to taste ½ cup thinly sliced red onion 1 cup diced tomato 1 cup diced cucumber 4 whole wheat flatbreads Directions To a large bowl add, ground turkey, diced red onion, minced garlic, oregano, fresh spinach, salt, and pepper. Using your hands mix all the ingredients together until meat forms a ball and sticks together. Then using your hands, form meat mixture into 1″ balls. (you should be able to get about 12 meatballs). Heat a large skillet to medium high heat. Add olive oil to the pan, and then add the meatballs. Cook each side for 3-4 minutes until they are browned on all sides. Remove from the pan and let rest. In the meantime, to a small bowl add greek yogurt, grated cucumber, lemon juice, dill, garlic powder, and salt to taste. Mix together until everything is combined. Assemble the gyros: to a flatbread (I like to warm mine up so they are more pliable) add 3 meatballs, sliced red onion, tomato, and cucumber. Then top with Tzatziki sauce. Recipe courtesy Joyful Healthy Eats
5) Sweet Potato Noodles with Almond Sauce
Ingredients Almond Sauce: 2 tablespoons extra-virgin olive oil 3 shallots, minced 2 garlic cloves, minced 3 tablespoons all-purpose flour 2 cups plain, unsweetened almond milk 2 tablespoons Dijon mustard Salt and freshly ground black pepper Sweet Potato Noodles: 2 tablespoons extra-virgin olive oil 3 sweet potatoes, cut into noodles (made using a spiralizer) 4 cups roughly torn kale Salt and freshly ground black pepper ½ cup toasted, salted almonds, roughly chopped Directions Almond Sauce: In a medium pot, heat the olive oil over medium heat. Add the shallots and garlic, and sauté until fragrant, about 1 minute. Stir in the flour and cook, stirring constantly, for 1 minute. Add the almond milk, whisking constantly to prevent lumps from forming in the sauce. Whisk over medium heat until the mixture comes to a simmer. Simmer for 4 to 5 minutes. Whisk in the Dijon mustard and season the sauce with salt and pepper. Cover and continue to warm the sauce over low heat while you prepare the noodles. Sweet Potato Noodles: In a large sauté pan, heat the olive oil over medium heat. Add the sweet potato noodles and sauté, tossing occasionally, until they are nearly tender, 5 to 6 minutes. Add the kale and toss until it wilts. Add the sauce and toss until the noodles are well coated. Just before serving, add the almonds and toss to combine. Season with salt and pepper. Serve immediately. Recipe courtesy Pure Wow
6) Yogurt Tahini Mediterranean Carrot Salad
A creamy carrot salad is just what the doctor ordered after a long day at work. This delicious meal uses tahini and Greek yogurt for a smooth texture that combines with just the right balance of herbs for a tasty meal you’ll love.
Ingredients For the dressing 2 tablespoons tahini 2 tablespoons water + more as needed to thin out ½ cup plain Greek yogurt 1 tablespoon lime juice (about 1/2 a lime) ½ tablespoon honey For the salad 2 large carrots 15 ounce can chickpeas, drained and rinsed ½ cup royal raisins ½ cup chopped parsley ⅓ cup crumbled feta salt and pepper to taste black sesame seeds for garnish Directions For the dressing: Place tahini and 2 tablespoons water in a food processor. Process until whipped and smooth. Add the yogurt, lime juice and honey and process again until smooth. Add additional water (1-2 more tablespoons) as necessary for desired consistency. *I used about 1 tablespoon. For the salad: Using a spiralizer on blade D or a julienne peeler make noodles from the carrots and trim into manageable size for eating. Place the carrot noodles in a large bowl. Add the chickpeas, raisins, parsley and feta. Add the dressing and toss until well combined. Season with salt and pepper to taste. Garnish with black sesame seeds. Serve immediately or keep chilled until serving. Recipe courtesy Running to the Kitchen
7) Mediterranean Turkey Burger
Thought burgers were out of the realm of okay? Think again. A Mediterranean Turkey Burger combines creamy feta cheese, onions and herbs in a turkey patty that’s an easy go-to your entire family will love.
Ingredients Turkey Patties 2 lbs Ground turkey 2 tsp Oregano 4 Garlic cloves, minced 1 Small onion, grated ¼ cup Flat leaf parsley, chopped 1 tsp Cumin 1 tsp Pepper 2 tsp Salt 2 tbsp Olive oil Tzatziki Sauce 1 cup Greek yogurt ½ English cucumber, grated 1 tbsp Dried dill or 2 tbsp fresh dill 1-2 Garlic cloves, minced ½ tsp Salt ¼ tsp Pepper Burger 6 Romaine lettuce leaves 2 Tomatoes, sliced 4 oz Feta, crumbled 6 Hamburger buns, toasted 1 cup Tzatziki sauce Directions In a small bowl, combine the ingredients for the tzatziki sauce. Cover and place in the fridge for a 1 hour to allow flavors to meld (optional). To make the burger patties, mix the ground turkey, oregano, garlic, onion, parsley, cumin, pepper and salt in a bowl with your hands until fully combined. Divide the mixture into 6 evenly sized burger patties, slightly larger than the hamburger buns. Heat the oil in a large cast iron skillet set over medium heat. Season the outside of the patties with a little sprinkle of salt. Cook the patty for 4-5 minutes on each side. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 165 °F. To assemble the burgers, layer them with tzatziki sauce, the patty, tomato, lettuce more tzatziki sauce and feta. Enjoy. Recipe courtesy The Modern Proper
8) Tuscan Tuna and White Bean Salad
Simple yet refreshing, this Tuscan salad uses boiled white beans, a staple of the Mediterranean Diet, tuna and olive oil combined with lemon juice for a light, fruity taste.
Ingredients 4 cups arugula spinach, or other favorite lettuce 1 15 ounce can cannellini or Great Northern beans rinsed and drained 1 5 ounce can white albacore tuna packed in water drained ½ cup cherry tomatoes halved ¼ cup sliced olives green, Kalamata, or your favorite variety Thinly sliced red onion 2 tablespoons fruity extra virgin olive oil ½ lemon ¼ cup crumbled feta cheese Kosher salt and freshly ground black pepper Directions In a large bowl or two smaller bowls, combine the arugula, white beans, tuna, tomatoes, olives and and red onion. Drizzle with the olive oil and the juice from the lemon. Toss to combine. Top with crumbled feta cheese and season to taste with kosher salt and black pepper. Recipe courtesy Foodie Crush
9) Slow-Cooker Mediterranean Stew
For those nights when you need a hearty meal, this Slow-Cooker Mediterranean Stew is your best bet. It’s loaded with vegetables, chickpeas and spices and pairs wonderfully with some whole-grain pita bread for a warm meal perfect for a chilly, low-key night.
Ingredients 2 (14 ounce) cans no-salt-added fire-roasted diced tomatoes 3 cups low-sodium vegetable broth 1 cup coarsely chopped onion ¾ cup chopped carrot 4 cloves garlic, minced 1 teaspoon dried oregano ¾ teaspoon salt ½ teaspoon crushed red pepper ¼ teaspoon ground pepper 1 (15 ounce) can no-salt-added chickpeas, rinsed, divided 1 bunch lacinato kale, stemmed and chopped (about 8 cups) 1 tablespoon lemon juice 3 tablespoons extra-virgin olive oil Fresh basil leaves, torn if large 6 lemon wedges (optional) Directions Combine tomatoes, broth, onion, carrot, garlic, oregano, salt, crushed red pepper and pepper in a 4-quart slow cooker. Cover and cook on Low for 6 hours. Measure 1/4 cup of the cooking liquid from the slow cooker into a small bowl. Add 2 tablespoons chickpeas mash with a fork until smooth. Add the mashed chickpeas, kale, lemon juice and remaining whole chickpeas to the mixture in the slow cooker. Stir to combine. Cover and cook on Low until the kale is tender, about 30 minutes. Ladle the stew evenly into 6 bowls drizzle with oil. Garnish with basil. Serve with lemon wedges, if desired. Recipe courtesy Eating Well
10) Creamy Greek Salad Pasta
Pasta is typically a no-no on the Mediterranean Diet, but luckily, there are exceptions. Enter this Creamy Greek Salad Pasta recipe that uses Greek yogurt for an extra creamy taste packed with protein and the right balance of nutrients.
Ingredients 1 pound fusilli pasta, you can also use penne, rigatoni, farfalle or elbow macaroni pasta 2 large tomatoes, diced 2 small Persian cucumbers, diced (or about 1 cup chopped English cucumber). ½ red onion, finely chopped ½ red bell pepper, chopped ½ green bell pepper, chopped ½ cup sliced olives 7 oz (200 grams) feta cheese, cubed or crumbled 1 cup corn kernels (I buy them frozen and cook them in boiling water for 2 minutes) 1 cup strained Greek yogurt 2% fat (you can also use full fat) ½ cup parsley, chopped 1-2 teaspoons dried oregano 2-3 tablespoons e.v. olive oil Salt and pepper to taste Directions Take care to chop all the vegetables about the same size. Cook the pasta according to the directions on the package, drain well using a colander and rinse with cold water until no longer warm. Set aside to drain. Transfer all the ingredients to a large bowl and mix gently with a spatula until everything is combined. Taste and adjust salt. Serve immediately or refrigerate for 1 hour to chill. Eat! Recipe courtesy The Hungry Bites Do you have a favorite Mediterranean Diet recipe? Share it in the comments below!
Author: Caitlin H Diet-to-Go Community Manager Caitlin is the Diet-to-Go community manager and an avid runner. She is passionate about engaging with others online and maintaining a healthy, active lifestyle. She believes moderation is key, and people will have the most weight loss success if they engage in common-sense healthy eating and fitness.
Greek lamb skewers with tzatziki
Bring the Mediterranean to your own backyard with this great Greek lamb skewer recipe that’s sure to please even the most discerning palate.
Like many BBQ recipes, the marinade is of utmost importance so take the time to prepare it properly and allow enough time for your protein and marinade to meld into one tasty flavour bomb.
Once you’re satisfied that you have the most flavourful lamb possible, assemble the pieces onto skewers. The Vermont Castings Stainless Steel BBQ Skewers are designed with a handle so you can flip your skewers without fear of getting burnt.
Serve your lamb skewers with grilled pita bread and homemade tzatziki sauce for the perfect Mediterranean feast that’s both light and satisfying.
Lamb shanks often vary in size so cooking time will also, but the meat in the braised lamb shanks with tomatoes, white wine and chickpeas should be meltingly tender. Lamb is a great source of protein and iron, while tomatoes and chickpeas contain a good amount of vitamins and minerals - so this hearty dish is a great one to try if you're trying to be healthy. Get the recipe: Braised Lamb Shanks with Tomatoes, White Wine and Chickpeas
This lamb massaman curry is the perfect alternative to a Saturday night takeaway, full of flavour and just as filling it'll make for a hearty meal. Whether you're entertaining and want something special or just cooking a meal for the family, it's a great one to try this weekend. Get the recipe: Lamb Massaman Curry
Is a raw food diet right for you?
I recently attended a talk and cooking demonstration given by Diana Stobo, local author of “Get Naked Fast.” The little morsels that got passed around at the event were delicious and seemingly simple to make. I bought her book on the spot, and started cooking from it the very next day.
Because I believe in balance, and because I have heard too many theories suggesting an entirely raw food diet can be unhealthy, I have never considered going completely raw. That said, incorporating a raw food approach into your existing diet can only be good for you as far as I’m concerned. Not only is your body free from foods that are difficult to digest and potentially aggravating (e.g., animal protein, processed wheat, etc.), but you are virtually always guaranteed your body will receive all the recommended servings of fruits and vegetables and then some as well as an incredible range of nutrients.
In case you’ve never read up on it, a purely raw food diet typically consists of fruits and vegetables, sprouts, seeds, seaweed, nuts, beans and some grains. Food is eaten raw (i.e., uncooked, hence no animal or animal by-products, such as diary). It is believed that heating food above 116 degrees destroys a food’s “lifeforce” and the beneficial enzymes which aid the digestion and absorption of nutrients.
Diana doesn’t advocate going completely raw, which is what I like so much about her book. For example, she cooks her quinoa (which might later be cooked in a pancake), and her lentils. She appears to be much more about lightening the load on your digestion and your body as a whole.
The six or so recipes I have tried from Diana’s book are really tasty. Even my meat-eating, meat-loving husband agrees! And what I especially like about a more raw food diet is that in addition to feeling lighter, it actually curbs my cravings for naughty things, such as cheese, cookies and pies. It actually makes me–dare I say it–dread putting something in my mouth that I know will take hours and hours to digest.
I’m striving for a 30-50 percent raw food diet. Since I haven’t eaten mammals for the past two decades, scaling back on fish and fowl is easy. My biggest hurdle is baking less.
In case you’re looking to drop a few pounds before summer is fully upon us, you might consider modifying your diet slightly toward raw food. Because of its balanced approach, I highly recommend Diana’s book as a great introduction to raw. To order, go to http://www.dianastobo.com/.
(Note: My favorite recipes from Diana’s book are Portobello Mushroom Fajitas and Spicy Lentil Tostadas.)
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Diana's roasted garlic tzatziki recipe - Recipes
From the kitchen of One Perfect Bite. My family loves lamb in all its iterations, and while they're visiting we'll enjoy it several times. We were out for most of the day, so dinner had to be quick and light enough to overcome the damage done by a lunch of thickly battered fish and chips. Lamb chops are perfect for a quick, light meal. The chops I prepared are based on a dish that is served in the village of Las Pedroneras, which is considered to be the garlic capital of Spain. The recipe was originally developed by Janet Mendel for Food and Wine magazine, and she has given us a classic that I've made over and over again with slight variations. The chops cook very quickly, so it's best to have your sides ready to go before you begin to saute them. I served the chops with a lovely pilaf, that I'll be featuring later in the week, and with an Andalusian Salad that's made with oranges, avocados and almonds. It really was a satisfying dinner that had lovely color and variety of textures as well. While I should have made a flan to end the meal, I decided, instead, to serve a lovely lemon scented iced milk with berries and a wine sauce that been featured here before. The original recipe calls for thin loin chops, but I prefer to use double cut chops instead. Visiting family was made to be spoiled and if you're in for a penny, you may as well be in for a pound. Those who try these chops will love them. Here's how they're made.
8 double cut lamb loin chops, trimmed
Salt and freshly ground pepper
1 teaspoon fresh thyme or a pich of dried
3 tablespoons extra-virgin olive oil
10 small garlic cloves, halved
3 tablespoons dry white wine
2 tablespoons fresh lemon juice
2 tablespoons minced parsley
1/8 teaspoon crushed red pepper flakes
1) Season lamb with salt and pepper and sprinkle lightly with thyme. In a very large skillet, heat the olive oil until shimmering. Add lamb chops and garlic and cook over moderately high heat until chops are browned on the bottom, about 5 minutes. If garlic looks like it might burn remove it from the pan. Turn over chops and garlic and cook until chops are browned, about 5 minutes longer for medium meat. Transfer chops to plates, leaving the garlic in the skillet.
2) Add wine, lemon juice, parsley and crushed red pepper to pan and cook, scraping up any browned bits stuck to bottom of pan, until sizzling, about 1 minute. Pour garlic and pan sauce over the lamb chops and serve immediately. Yield: 6 servings.
75 comments :
I'm the only one in my family who likes lamb, and I love it. I only get to eat it in a restaurant, and I'm pretty picky as not everyone cooks it just right. This recipe looks wonderful, but I guess I'll just have to read it and wish!
Mary, your lamb chops look incredible! What a lucky family you have to be graced with such a fabulous home cooked meal. I am looking forward to your pilaf post too.
Buongiorno Mary :-))
questo piatto mi piace molto. amo l'agnello cotto in tutte le maniere.
In America usate farlo anche fritto ?
E' veramente delizioso con del succo di limone sopra !!
This is so amazing looking! I am waiting for my song to cook this dish for me:D
I love lamb, but to tell you honestly, I've never tried cooking it yet. think I could use your advice when you said that it cooks quickly, when I go grocery shopping, I won't hesitate to put lamb chops in my basket. Thanks Mary!
Your lamb chops look great! I love them with a mint sauce, but this looks great as well. Mmm, garlic!
I don't eat red meat often but when I do it is usually lamb.
Lamb can be a understated piece of meat. when it is well cooked, it is better than a nice piece of steak for me,
I would probably be more generous with the thyme, 10 cloves garlic must give a great taste, to avoid their burning, they could be added after the meat.
the simpler the ingredients the better the dish! Great lamb chops! We would love for your family to guess post on your blog so you can enjoy a day off from the stove!
This lamb chop dish has to be the best one I have seen in a LONG time! Incredible!
Mary, my husband love lamb chop, I must copy down this recipe. Thanks for sharing.
The lamb chops look absolutely delicious. I am definitely coming over for dinner one day :)
Have a wonderful time with your family. Michael
This sounds just wonderful to me. I love lamb. Diane
What a terrific photo. I love lamb, and of course garlic. Terrific recipe! Hope you are having fun with the family!
I have the knife and fork ready.
What a delicious dish.
Wishing you a great week ♥
The lamb looks very good and I'll save and forward on to the family lamb lovers.
I love garlic. use lots in my cooking. I'll love this. already drooling :D Beautiful picture!
Yummy ingredients = yummy results!
your lamb chops sound really delicious, look like those serve in outside restaurant, well done Mary!
Lamb chops are a favorite at Lnderhof and I'll have to try this version.
I'm a lamb lover too and I know these would be a big hit here in my household
My father is great fan of lamb. I am sure he would want to have a bite. I, on the other hand, go more for veal, chicken or pork. Perhaps I could try making it with pork chops. It looks very juicy.
My hubby really adores lamb but I'm always grasping for new ways to make it since it's not one of the meats that I'm more familiar with. He would absolutely love this. thank you, Mary!
We do enjoy lamb and this recipe contains all the ingredients to make a delicious chop! I'm sure your family looks forward to your meals with great anticipation!
I love lamb, but it is very hard to get around here. These look so good! The only way I've ever cooked lamb is in an Irish stew.
OK, Mary, of the many many recipes that I have read on your beautiful blog, this is the first one that I haven't wanted to cook.
I have tried to like lamb, but I still do not. But I can see from your comments that lots of people love lamb. (You sure get a lot of fun comments.)
Enjoy your wonderful food with your wonderful family that is visiting.
Mary, my Dad and husband (and I) love lamb and don't get to enjoy it as frequently as I'd like due to the pricetag here. This is a wonderful meal and I'm sure your family was duly appreciative
Those wound really yummy. We love lamb.
I love the thought of just "sizzling" the lamb with garlic. The chops look heavenly!
I love the simplicity of the dish. Best way to cook lamb :)
What a beautiful piece of meat! I can only imagine how wonderful it tastes. especially with all that garlic!
I love lamb and for some reason rarely make it. Your chops looks beautiful, I can only imagine how good they tasted. Enjoy your day!
Your picture of the lamb chops looks incredible! I love everything about this recipe and will be looking for lamb to make this for my husband!
The meat looks delicious and a great thing for your dinner! Love all that garlic! Have a good day, Mary!
Pardon me while I wipe the drool from my face. I wish I had seen this yesterday. we just had lamb chops last night. There is always next time. Yum.
Hubby loves lamb. I'm not a big fan of it, but this recipe is tempting me! Lovely!
Wish I could take it from the LCD hehehe LOL!
I wish lamb chops weren't so expensive. Usually I just have to settle for lamb burgers.
You do come up with great recipes to tempt me and this one sounds wonderful!
I wish my husband liked lamb,so i keep it for the restaurant.
Garlic does amazing things. and it looks like they worked their magic with these lamb chops. Yum!
I've always wanted to try lamb but have been afraid I would ruin it and no one would eat it, resulting in waste. These chops might have just pushed me out of my comfort zone. I must put lamb on the menu soon!
love garlic flavour on any of my dish,looks yum
I love lamb myself, so this is very mouthwatering to me just even read about it! Great dish!
Mary. although I've cut on my consumption of meat. I admit to enjoying a nice dish such as this one on occasion.
The ingredients blend incredibly well together. Buon appetito o)
Delicious! I'm always looking for new ways to enjoy lamb. I love how easy this is.
Wonderful lamb chops! Can't think of a better combo of spices and the garlic is essential here!
Mary, those lamb chops look heavenly. Must try this one. Thanks for sharing.
such elegant and deliciously looking good Lamb chops..
Oh Mary, what a nice lamb dish. it looks absolutely delicious. I haven't tried to cook lamb at home, but when I do, I sure will follow your directions -)
Those garlic bits look amazing, Mary! :-) I love lamb so much and am so interested in new ways of preparing it. This looks fantastic! :-)
Wow. those lamb chops look incredible! The sauce sounds so flavorful.
Your family must have enjoyed these lamb chops!
I've never cooked lamb chops, only roasted the leg for the holidays. These would be a great surprise one night for dinner! Thanks!
I love lamb and and this recipe is great and the photo is beautiful.
Lamb is a big favorite in my house and I can't wait to prepare this at our next family dinner. Thanks for sharing this recipe, Mary.
I love lamb, it reminds me of family. Your version looks perfectly executed. Nice work!
This looks wonderful, despite the fact I'm not a fan of lamb.
60th comment- you are very popular, Lady! What's the secret? Of course, great recipes, amazing behind-the scenes stories, and those amazing shots. how do you do it. maybe your kids are out of your house already. anyways- great recipe- and I see you have a lot of respect for those upscale food magazines- I have a ton of them and still do not know hoe to use them- somehow I get it quick and easy my way, despite all the steps in the recipe! Thanks a lot for your patience of writing and great blogging!
I have never had lamb but I LOVE garlic! Looks awesome! Thanks!
What yummy lamb chops! I like that I already have all the ingredients in my pantry too :)
That is a gorgeous and scrumptious lamb chops.. yumm yumm.
What a flavorful sauce. The lamb and garlic make this dish incredible. Looks delish!
I would really like to get around to eating lamb a bit more--I've only had it once, and it was just served in a buffet, so I bet once it's dressed up with this sauce it's irresistable!
Hubby is so going to kill me if I tell him I want meat again for our dinner! Yikes, I wonder if I could shape some tofu into lamb shaped chops and do this, lol!
Oh I am drooling! Haven't eaten any lamb chop for a long long time. So craving for it.
delicious. this reminds me of "gambas al ajillo" spanish shrimp in olive oil and garlic. my favorite
I was just carving lamb and thinking I needed to pick up some chops. These look so delicious and full of flavor. -)
I love lamb chops and this recipe, with all those fantastic ingredients, sounds so delicious and fantastic!!
Oh My this looks so mouthwatering and juicy. I wish i had a bite now. Im very excited to make this. DIVINE!
these lamb chops look like many perfect bites--I love lamb and haven't cooked it in a while----perfect inspiration, thanks Mary!
Lamb is one of my favorites. This recipe sounds really good with all the garlic!
Dianas Diana Recipes
Awesome chili made with a lot of veggies and even the kids eat it all up. .
This can be a fabulous main dish or a breaksfast and it's really easy to ma .
There are two keys to my version of this classic Greek recipe - straining t .
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Cheese and ham team up in this delicious pasta casserole. I used a 3-cheese .
Diana Sturgis' Curried Cauliflower & Leek Soup
After years of trying to perfect the recipe, I finally did it! This recipe .
A classic favorite Diana's Spinach Dip appetizer recipe.
There are two keys to my version of this classic Greek recipe - straining t .
A very sweet and tasty puffed apple pancake to serve at your next brunch. S .
Diana MarsalaCandy Cane CookiesHughes
Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .
Refreshing and flavorful Diana's Fruit Punch drink recipe.
Easy tasty shrimp goes down well at any bbq or pop under the grill for a ta .
Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .
Diana Kennedy's Late Summer Guacamole
This is a great blood orange and champagne cocktail. It results in a wonder .
Diana's Apple Butter. A Dessert with a Stove. This recipe serves 1 people.
Oh,yum. Wonderful almond ,butter taste with almond paste in the mix! From .
Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr .
Fill cocktail glass with ice, then fill 3/4 full with creme de menthe and f .
A delicious summery pasta salad with black beans, spring onions, olives, su .
Diana's roasted garlic tzatziki recipe - Recipes
Yesterday we shelled our Sadie's Horse Bean s. Since the shell is tough, unless it is quite young, the inside seed is what you want. Those beans that had developed earlier and dried on the vine, were shelled and put aside for seed.
The remainder (pictured above) yielded 4 pounds of beautiful beans. Our harvest would have been larger, but something ate many of beans as soon as they were newly formed. (Suspect: grasshoppers) Nonetheless, enough was on hand to make a hearty pot of stew.
Considered a rare heirloom over one hundred years old, I am fascinated by this bean: by the size of seed, the lovely multi-colored blossoms of white and scarlet growing on vigorous vines and the gorgeous array of colored beans, from a solid white to mottled gray, brown, pink and purple. More importantly, it is a substantial and flavorful bean. Look at the size next to my husband's hands.
Considered a runner bean , Phaseolus coccineus) , please be aware that they contain traces of the poisonous lectin , Phytohaemagglutinin , found in common beans and hence must be thoroughly cooked before consumption.
Will I grow it again next year? Likely, but I would like to try several other heirlooms about which I have recently read.
Sadie’s Horse Bean and Chicken Stew from Diana’s Kitchen
2 1/2 pounds Chicken (2 large chicken breasts and 5 drumsticks I had on hand)
1/4 cup unbleached flour
3 strips thick-sliced bacon
2-3 TB Extra virgin olive oil
1 onion (1 cup), chopped
4 celery stalks (1 cup), chopped
1 large carrot (1 cup), chopped
Black pepper, freshly ground
3 garlic cloves, minced
2 tsp fresh lemon thyme
1/4 cup fresh basil, lightly chopped
2 fresh bay leaves
1/4 to 1/2 tsp cayenne pepper, to taste (optional)
3 cups roasted heirloom tomatoes (see recipe) or canned plum tomatoes
1 cup white wine
2 cups chicken stock
4 pounds of freshly shelled Sadie’s Horse Beans
Remove any skin from the chicken and discard. Season the flour with salt and pepper. Lightly coat each chicken piece in the flour mixture and set aside on a plate.
Brown the strips of bacon in a Dutch oven, remove and place on a paper towel to drain. In the same Dutch oven and on medium heat, brown the chicken pieces in the remaining bacon fat, about 6-8 minutes each side. Remove the chicken to a side plate.
Add several tablespoons of olive oil to the Dutch oven and add the onion, celery, carrots, salt and pepper, and sauté for about 5 minutes, stirring occasionally. Add garlic, lemon thyme, basil, bay leaf, cayenne pepper stir and sauté for a few more minutes.
(The chicken breasts were cut on the diagonal in one inch slices.) Add tomatoes, wine and chicken stock to the mixture, stir and heat. Put the chicken back into the pot, add the fresh beans and bring the stew back to a simmer. Place the stew in a preheated 350 degree F oven, uncovered, and for about 1 hour.
Serve with a glass of a nice slightly chilled white wine (Pinot Gris) and a crusty multi-grain bread… now that is comfort food for us.
Note: The bacon is optional, but since this was an old-fashioned bean, I thought an old-fashioned flavour was in order.
As for cooking with wine: be sure you cook with the same wine you are planning to drink.
Treat yourself to a year of home cooking with the help of Meike Peters, author of the 2017 James Beard Award-winning book Eat in My Kitchen.
Every home cook faces the same conundrum--what should I make today? Find a delicious answer to that question every day of the year with Meike Peters, author of the James Beard Award-winning book Eat in My Kitchen and the popular blog of the same name. These 365 new recipes are designed to complement the rhythm of your week, from quick, creative weeknight pasta dinners and colorful salads to fragrant, long-simmering weekend stews and cozy cakes. Try the Winter Caprese with Blood Orange, Beet, and Mozzarella Riesling Mussels with Grapes and Tarragon Raclette and Onion Spaetzle and Tahini-Date Cake. Featuring the author's signature style of cooking, rooted in German and Mediterranean flavors and making the best of each season's lush produce, this new home-cooking bible will inspire you in the kitchen the whole year and beyond.
Abraham Lincoln in the Kitchen: A Culinary View of Lincoln's Life and Times
Always Home: A Daughter's Recipes & Stories: Foreword by Alice Waters
In this extraordinarily intimate portrait of her mother--and herself--Fanny Singer, daughter of food icon and activist Alice Waters, chronicles a unique world of food, wine, and travel a world filled with colorful characters, mouth-watering traditions, and sumptuous feasts. Across dozens of vignettes with accompanying recipes, she shares the story of her own culinary coming of age and reveals a side of her legendary mother that has never been seen before. A charming, smart translation of Alice Waters's ideals and attitudes about food for a new generation, Always Home is a loving, often funny, unsentimental, and exquisitely written look at a life defined in so many ways by food, as well as the bond between mother and daughter.
Sandy: This book is perfect for a foodie in your life - maybe you! Most lovers of food know of the Berkeley chef Alice Waters who almost literally created the restaurant farm-to-table movement with her unalterable insistence on fresh-grown and sourced ingredients. Not only is her restaurant Chez Panisse famous, she’s created educational gardening programs for schools across the country and penned and cooked her way to over a dozen cookbooks. This is her story seen through the eyes of her only child, Fanny. It is tender but true, and packed with recipes and art-worthy photographs. I loved it - and you and your foodie will too. The perfect WOW gift.
Swaddled in dish towels and set inside a huge salad bowl, newborn Singer (co-author, with Waters: My Pantry , 2015) was a regular visitor at Chez Panisse, her mother’s famed Berkeley restaurant, while Waters conferred with the manager or tasted dishes. “I don’t remember this, of course,” Singer writes, “but I feel like my disproportionate love of salad might have something to do with my early kitchen cribs.” Singer’s charming narrative, interwoven with Lacombe’s painterly black-and-white photographs, bursts with sensuous descriptions of tastes, fragrances, and textures as she recounts her “very rich and full and just a little bit unconventional” young life. Her remarkable school lunches featured greens with vinaigrette, kiwi in orange juice, and garlic toast that her classmates coveted. At home, even breakfast was transcendent: “a perfectly soft-boiled blue Araucana egg, with a marigold-hued liquid center into which I would delight in plunging buttered toast ‘soldiers.’” Instructions for making this dish, along with 59 other recipes—her mother’s garlicky noodle soup, her grandfather’s special pancakes, and, not surprisingly, several salads—add delectable details to the colorful narrative. Singer’s culinary adventures with her parents took her to the south of France as well as on a research trip of France’s great restaurants and wineries and because neither parent spoke French, Singer, who went to a bilingual French school, served as official interpreter at age 9. Waters, who has been the subject of much media attention and multiple books, including her own memoir, Coming to My Senses (2017), is lovingly portrayed throughout Singer’s book.
American Girl Baking: Recipes for Cookies, Cupcakes & More
Bake Like You Mean it! Williams-Sonoma and American Girl have partnered to bring you American Girl Baking - the perfect book for the girl in your family. It's packed with 40+ delicious, easy-to-follow recipes fit for any occasion, or just because you wanted to bake something!
It's easy to understand why baking is so much fun. There's nothing quite as satisfying as measuring and mixing ingredients, putting dough or batter into a hot oven, watching - and smelling!- the transformation during baking, and finally removing delicious sweets from the oven. But the best part is sharing the treats you made with love with your friends and family. American Girl Baking provides delicious, easy to follow recipes that everyone will love.
Cookies: From cookie flower pops and cinnamon-sugar snickerdoodles to pinwheel icebox cookies to ice cream sandwiches - find something for every craving.
Cupcakes: With kid-favorites flavors like PB & J, s'mores and snowball, and more adult flavors like carrot cake, red velvet, and white chocolate and raspberry, there's something for every family member.
Madeleines: Honey or orange, chocolate or vanilla, no matter what flavor they are- madeleines are a delicious and dainty treat!
Baking: A wide range of sweets as diverse as chocolate truffles, rocky road fudge, fruity turnovers, caramel-glazed blondies, and everything in between.
Whether you follow each recipe step-by-step or add your own unique twist, baking is a great opportunity to let your personality shine and to create mouthwatering goodies.
The American Girl Baking book goes with the exclusive line of bakeware products from Williams-Sonoma and American Girl, but these delicious recipes can be made with the utensils you already have in your home.
American Girl Cookies
Cookies features 60+ recipes for one of America's favorite sweet treats, from classic favorites to fresh, fun, and contemporary creations. Chewy, crunchy, gooey, or crumbly, choose from a delectable collection of drop cookies, sandwich cookies, cut-out cookies, brownies, and bars--like cinnamon-y snickerdoodles chocolate sweetheart sandwiches lemon squares studded with coconut brownies covered in gooey chocolate frosting rainbow sugar cookies and cookie cutouts decorated with every kind of sprinkle!
In addition to essential baking tips and safety knowhow, discover fun skills like piping and flooding icing, making natural food dyes, and rolling and storing dough like a pro.
Whether you want to bake the perfect after-school snack, fun desserts for a party, or a dozen special treats to gift and share, this beautifully photographed collection of recipes will inspire you to bake cookies for any and every occasion. This guide has everything you'll need to become an expert cookie maker in no time. So grab your friends, your rolling pin, and get baking!
Sample recipes include:
Perfect Chocolate Chip Cookies
Triple-Chocolate Chunk Cookies
Vanilla and Chocolate Sugar-Cookie Cutouts
Chocolate-Dipped Shortbread Triangles
Chocolate Sweetheart Sandwiches
Vanilla Spritz Sandwiches
Crispy Ginger Snaps
Stained Glass Cookies
Chocolate-Peanut Butter Squares
Frosted Chocolate Brownies
American Girl Cooking: Recipes for Delicious Snacks, Meals & More
The second book from Williams-Sonoma and American Girl, American Girl Cooking, is packed with great recipes fit for any occasion! Learn how to whip up tasty treats for movie nights, picnics, fiestas, family dinners, and more! Filled with delicious snacks, soups and salads, main dishes, and side dishes, you'll be on your way to becoming the best chef in town.
Cook up some fun with American Girl Cooking--the perfect cookbook for the emerging chef (and American Girl fan) in your family. Packed with great, easy-to-follow recipes fit for any occasion, this new title will inspire young cooks to get in the kitchen and create delicious, wholesome dishes and give a great sense of accomplishment.
Being able to cook good food is a skill you'll enjoy and benefit from your entire life. With this book as your very own cooking coach, learn how to make tasty and nutritious snacks, soups, salads, main dishes, and more to share with your friends and family.
Snacks:From caprese kebabs to lemony hummus to hot cheese dip, these recipes are perfect for sharing and satisfying between-meal cravings.
Soups & Salads:Featuring comforting favorites like chicken noodle soup and creamy tomato soup with cheese toasts and lighter fare like taco and BLT salads, there's something here for everyone.
Main Dishes:A wide range of impressive-yet-easy dinners, such as rosemary roast chicken, spaghetti and meatballs, and fish tacos with slaw, are both nourishing and delectable.
Side Dishes:Buttery peas with mint, creamiest mashed potatoes, roasted carrots, cheesy garlic bread, and more round out any meal.
American Girl Cooking goes with the exclusive line of cookware products from Williams-Sonoma and American Girl, but these delicious recipes can also be made with the utensils you already have in your home. This companion title to American Girl Baking will be a staple in the kitchen for your little chef.
American Girl Cupcakes: Delicious Treats to Bake & Share
This beautifully photographed volume of inspired cupcake recipes, the latest title in the best-selling American Girl collection of cookbooks, begins with a range of trusted cake and frosting options, then offers easy ideas for the many creative ways in which cake and frosting can be combined, added to, and embellished according to preference and the occasion.
American Girl Cupcakes features more than 50 fabulous recipes, from the classic to the fantastic. Try carrot cake cupcakes with cream cheese frosting, devil's food with easy chocolate ganache, or cupcakes with flavors like rocky road, cookies-n-cream, chocolate banana cream pie, salted caramel, blackberry coconut, cinnamon roll, and brown butter-honey. Once baked, you'll find ample inspiration when it comes to decorating, including everything from a simple swipe of frosting and scattering of sprinkles, to toasted coconut, marshmallows, fresh fruit, edible flowers, colorful glazes, crunchy nuts, ice cream, and more.
The latest title in the best-selling American Girl Cookbook collection, American Girl Cupcakes appeals to novice and experienced bakers alike with easy-to-follow directions, beautiful full-color photography, and simple ideas for decorating. You'll also find everything you need to create cupcakes with ease, from a list of useful tools and baking tips to suggested frosting-cake combinations and step-by-step instructions for decorating.
Table of Contents
Double Vanilla Cupcakes
Devil's Food Cupcakes
Carrot Cake Cupcakes
Triple Berry Cupcakes
Toasted Coconut Cupcakes
Apple Crumb Cupcakes
Lemon Blueberry Crunch Cupcakes
Tropical/Pina Colada Cupcakes
Mini Strawberry Cheesecakes
Pumpkin Chocolate Chip Cupcakes
Blackberry Coconut Cupcakes
Banana Split Cupcakes
Orange Creamsicle Cupcakes
Dark Chocolate Cupcakes with Peanut Butter Frosting
Mini Chocolate-Mint Cupcakes
Triple Chocolate Cupcakes
Molten Chocolate Cupcakes
Hot Chocolate Cupcakes
Rocky Road Cupcakes
Peppermint Mocha/Chocolate Peppermint Cupcakes
White Chocolate Raspberry Cupcakes
Chocolate Banana Cream Pie Cupcakes
Birthday Cake Cupcakes
Salted Caramel Cupcakes
Easter/Speckled Egg Cupcakes
Brown Butter-Honey Cupcakes
Cinnamon Roll Cupcakes with Cream Cheese Frosting
Cookie Dough Cupcakes
Frostings, Glazes & More
Cream Cheese Frosting (w/ flavor variations)
Whipped Cream Frosting
Rich Chocolate Glaze
Gooey Chocolate Glaze
Vanilla Glaze (w/ flavor variations)
Easy Chocolate Ganache
Sugared Flowers & Petals
American Girl Holiday Baking: Sweet Treats for Special Occasions
During the holidays, there's no more cozy way to spend an afternoon than in the kitchen baking treats for your family and friends! And with more than 50 enticing recipes for sweet treats to mark the season, American Girl Holiday Baking is the perfect inspiration for young chefs everywhere.
From mouthwatering Thanksgiving pies to spectacular Christmas cookies, winter-themed cupcakes, chocolate candies, and nut brittles, there's a special treat to celebrate every occasion during the winter season. In these colorful pages, aspiring young chefs will find fantastic ideas for home-baked gifts that are perfect for sharing, plus decorating tips, packaging ideas, and super-fun ways to be creative--while filling the home with the wonderful aromas of holiday baking.
Sample recipes include:
Snowy Gingerbread Trees
Hot Cocoa Cookies
Peppermint Swirl Macarons
Cinnamon-Swirl Apple Pie
Holiday Star Tart
Sticky Toffee Puddings
Candy Cane Bark
Chocolate Walnut Toffee
In addition to essential baking tips and safety knowhow, discover fun skills like piping and flooding icing, transforming sugar cookies into ornaments, frosting cakes, and rolling dough like a pro. The recipes can be made with everyday cookware and kitchen utensils.
Whether you want to make spectacular cookies for a cookie exchange party, seasonal cakes and tarts for a special dessert, or homemade candies and confections for gifts, this beautifully photographed collection of recipes will become a new holiday treasure and tradition.
American Girl Parties: Delicious Recipes for Holidays & Fun Occasions
In this third cookbook from Williams Sonoma and American Girl, aspiring chefs will discover bite-sized delicacies like chocolate-dipped strawberries and butterfly-shaped cheese sandwiches, along with fare such as chicken-apple sausages on a stick, baked sweet potato fries, and caramel-dipped apple slices for holidays like 4th of July and Halloween, paired with clever serving ideas, fun theme-driven crafts, and colorful party favors.
Sweet treats include s'mores ice cream sundaes, raspberry jam sandwich heart cookies, cinnamon-sugar monkey bread, peppermint brownie bites, hot chocolate cookies
Savory dishes include mac & cheese cups, grilled cheese hearts with tomato-star orzo soup, bite-sized broccoli-cheddar quiches, mini corn on the cob with lime butter, biscuit-wrapped veggie hot dog "mummies"
Refreshing drinks such as melon-mint agua fresca, spooky smoothies, milkshakes, and fruity "tea"
Sweetheart Party/Valentine's Day
Summer BBQ/4th of July
Sleepover Breakfast Party
Burger Bar Birthday Party
The delicious recipes, fun ideas, and colorful images in American Girl Parties will captivate young cooks and can be made with everyday cookware and kitchen utensils this companion title to American Girl Baking and American Girl Cooking will be go-to resources for your little chef.