DIY Happy Home

Homemade Eggplant Dip (Baba Ghanoush)

Roasted eggplant, garlic, fresh lemon juice, and creamy tahini give this dip such delicious flavor.

Homemade Eggplant Dip (Baba Ghanoush) on YouTube ⬆️

Ingredients:

1 large eggplant, cut in half
3 Tablespoons of Olive Oil, plus more to garnish
2 heaping teaspoons of Roasted Garlic Paste
3 to 4 heaping Tablespoons of Tahini Paste, use more of you want the dip super creamy

1 large Lemon, juiced
1/2 teaspoon of Cumin
1/4 teaspoon of salt, adjust seasoning to your taste
Fresh ground black pepper, to taste
Pinch of Smoked Paprika
1 Tablespoon of chopped Fresh Parsley, plus a little more to garnish dip
Olive oil, cumin, smoked paprika, and parsley to garnish before serving
Fresh toasted pita, warmed in a frying pan with olive oil and sprinkled with Za’atar seasoning.

Instructions:

Preheat oven to 425°.
Roast eggplant on a parchment lined baking sheet, cut side down, for 40 to 45 minutes, until soft. Let cool.
Scoop out eggplant flesh into a food processor. Discard the eggplant skin.
Add in the olive oil, roasted garlic paste, tahini, lemon juice, salt, pepper, cumin, smoked paprika, and parsley. Pulse until smooth and creamy, and until all the eggplant seeds are pulverized. Taste dip and adjust seasonings to your preferences.
Use a spatula to scoop dip into a serving bowl. Top dip with a swirl of Olive oil. Garnish with a sprinkling of cumin, paprika, and some fresh parsley.
Serve with warmed pita bread, pita chips, or your favorite veggie dippers. It’s also terrific as a sandwich spread.

Enjoy!

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Lasagna

This lasagna with red sauce, béchamel sauce, ricotta and mascarpone, and sautéed vegetables is so delicious!

Lasagna on YouTube ⬆️

Ingredients:

1 package of no boil Lasagna Noodles
1 jar of your favorite pasta sauce, or use homemade pasta sauce
1 (16 ounce) block of whole milk mozzarella cheese, shredded
1/2 cup grated Grana Padano and/or Locatelli cheese, to top lasagna (I had both, so I used both cheeses.)

For the Vegetable Mixture:

2 Tablespoons of Olive Oil
2 Tablespoons of Butter
1 pint of baby Bella mushrooms, chopped
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 heaping Tablespoon of Roasted Garlic Paste
Garlic powder, onion powder, paprika, salt, and pepper to taste
1 cup of White Wine

For the Ricotta and Mascapone Mixture:

1 (16 ounce) container of whole milk ricotta cheese
1 (8.82 ounce) container of Mascarpone cheese
3 Tablespoons of Basil, fresh torn, or more, if you like Basil
1 Tablespoon Garlic Paste
Salt, pepper, garlic powder, onion powder, and Italian Seasoning, to taste.
You can use an egg to bind the mixture, however, I did not use an egg

For the Béchamel Sauce:

1/4 cup butter
1/3 cup Flour
2 1/4 cups Milk
2 cups No Chicken Broth, optional
Salt and pepper, to taste

Instructions:

In a large nonstick saucepan or skillet on medium high heat, sauté the olive oil, butter, mushrooms, onions, peppers, garlic paste, and seasonings. When veggies are nice and brown, add in the white wine to deglaze the pan. Cook until the wine evaporates. Remove vegetables from pan.
In the same pan, make the béchamel sauce. Melt the butter, remove from heat and add the flour. Whisk in the broth (optional) and milk. Stir throughly. Return to heat and simmer over low heat, stirring constantly. Do not let sauce become too thick. Add in salt and pepper.
In a medium bowl, mix together ricotta and mascarpone cheese. Add in basil, garlic paste, and seasonings to taste. Add in optional egg to bind, if you would like. Mix together until combined.
In a 9 x 13 casserole dish, add a layer of pasta sauce, and a layer of no boil lasagna noodles. Then add a layer of béchamel sauce, a layer of vegetables, and a layer of the ricotta and mascapone cheese mixture, then a layer of shredded mozzarella cheese. Next, add another layer of pasta sauce, and another layer of the lasagna noodles. Repeat the above layering process two more times. At the last layer, top with more pasta sauce and mozzarella cheese. Garnish with fresh grated Grana Padano and Locatelli cheese, and some Italian Seasoning.
Bake lasagna covered at 400° for 30 minutes, then remove the cover and bake until the cheese is brown and bubbly. Let rest at least 20 minutes before slicing.

Enjoy!

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Brown Butter Robin’s Egg Nest Rice Krispie Treats

These flavorful and festive Brown Butter Robin’s Egg Nest Rice Krispie Treats are perfect for a dessert buffet, or to wrap in cellophane and ribbon for your guests to take home after dinner.

Brown Butter Robin’s Egg Nest Rice Krispie Treats on YouTube ⬆️

Ingredients:

6 cups of Rice Krispies cereal
5 Tablespoons of butter
1 (10 ounce) package of marshmallows
Sprinkles of choice, optional
Jelly Beans, Cadbury Mini Eggs, Mini chocolate eggs, or Marshmallow Peeps to place inside of the Rice Krispie Treats Nests

Instructions:

In a large nonstick saucepan or skillet on medium low heat, slowly toast the 6 cups of Rice Krispie cereal.
Once golden and toasted, remove the cereal from the pan and add the butter on medium low heat. Let butter foam, stiring constantly, until the milk solids start to slightly brown and have a nutty scent. Turn off the heat and add the marshmallows, stirring constantly until they are melted into the brown butter.
Slowly stir in the 6 cups of toasted Rice Krispie cereal. Stir in the optional sprinkles, as much as you would like.
Spray a bowl and spoon the Rice Krispie mixture into the bowl to create the nest. Spray the bottom of a small condiment cup or small ramekin to make the bird’s nest impression into the nest; a place where the jelly beans or candies will go.
Add some more sprinkles to the top of the nest, if you like.
Let the nests cool before adding candies to the center.

Enjoy!

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White Chocolate Buttercream

This buttercream stands out with a deliciously unmistakable pure vanilla flavor. Use a microwave to melt the white chocolate, making it super simple to prepare.

White Chocolate Buttercream on YouTube ⬆️

Ingredients:

6 ounces of White Chocolate, broken in pieces in a microwave safe bowl. I recommend Ghirardelli brand chocolate.
1 cup (2 sticks) of Butter
2 cups of Powdered Sugar
1/4 cup of Half and Half
1 pinch of Salt
1.5 teaspoons of Pure Vanilla Extract

Instructions:

In a microwave, safe bowl, melt white chocolate on high at 20 second intervals, stirring after each interval, until chocolate is completely smooth and melted. Once smooth and melted, set aside for 20 minutes to cool.
In a stand mixer, using the paddle attachment, whip one cup of softened butter on medium speed for one minute.
Next, set the mixture speed to low, and slowly add in 2 cups of powdered sugar.
Add in the cooled White Chocolate. Scrape down the sides of mixture to make sure everything combines evenly.
Next, add in half and half, vanilla extract, and a pinch of salt. Whip until nicely combined and fluffy.

Enjoy!

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I used a stale loaf of Italian bread to make this delicious, custardy bread pudding. This dessert can be customized to your tastes, add maple, chocolate, orange, almond, jams or jellies, whatever flavors you like to tweak it.

Simple Bread Pudding on YouTube ⬆️

Ingredients:

1 loaf of stale Italian Bread, cut into 1 inch cube pieces
8 eggs, I used Jumbo sized
Zest of an orange, or a mandarin orange, whatever you have
2 cups of Half and Half
1/4 teaspoon Salt
2 Tablespoons Vanilla Extract
2 cups of Starbucks Non Dairy Almond Milk and Oat Milk Pumpkin Spice Latte Creamer, or any flavored creamer you like.
1 cup of Milk, I used 2 percent
Cooking Spray for casserole dish
2 Tablespoons of butter, to dot the top
Cinnamon sugar, to top the pudding

Instructions:

Preheat oven to 350°.
Spray your casserole dish, or Dutch oven with cooking spray.
Slice stale bread into cubes. Set aside.
Prepare custard: In a large bowl, whisk together eggs, zest, half and half, salt, vanilla, creamer, and milk.
In large casserole or Dutch oven, layer half the cubed bread and pour in half the custard. Make sure each piece of bread gets soaked by the custard.
Pour in the remaining bread, and the remaining custard. make sure the bread is evenly coated with the custard. Allow the bread to soak up the custard for 20 minutes.
Sprinkle top of bread pudding with cinnamon sugar and dot with butter.
Place lid on (or aluminum foil), leave lid ajar for steam to get in and out. Place a pan of hot water in the oven with the bread pudding to help steam the pudding.
Bake at 350° for 45 minutes, remove lid (or foil) and bake for another 40 to 45 minutes, or until pudding is set and toothpick comes out clean.
Serve warm, as is, or with your favorite dessert sauce, pure maple syrup, or even a scoop of vanilla ice cream.

Enjoy!

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Stuffed Biscuits

My son helped me make these stuffed Pillsbury Southern Biscuits. The fillings you can use are limitless! We used what we had on hand, some with mozzarella and salami, and some with mozzarella and pepperoni. My family really enjoyed them. I’ll be making these again and experimenting with different fillings.

Stuffed Biscuits on YouTube ⬆️

Ingredients:

1 tube of Pillsbury Grands Southern Biscuits
Sliced Mozzarella Cheese, broken into smaller pieces to fit the biscuit, I used Land O’ Lakes Sliced Mozzarella Cheese and folded the slices 4 ways
1 container of Pearl Size Fresh Mozzarella Balls, I used Galbani brand
If using all Salami, you need 16 slices for all 8 biscuits, I used Columbus brand sliced salami
If using Pepperoni, I used Sandwich sized Pepperoni, you’ll need 8 slices for the 8 biscuits
Olive oil spray
Freshly grated Locatelli Pecorino Romano Cheese, garlic powder, sea salt, and parsley flakes, to garnish the top of the stuffed biscuits

Instructions:

Preheat oven to 375°.
Line a baking sheet with parchment paper. Open the biscuits and roll them out fairly thin in order to fit the filling.
Place the salami, (or pepperoni, whichever you choose) the fresh mozzarella, and the slice of mozzarella on top.
Fold the top of biscuit and pull the bottom of the biscuit up until they stick together. Then pull the sides over too. Pinch the edges shut. Then flip the stuffed biscuit so the seam sides are down on the parchment paper.
When all 8 biscuits are stuffed, spray each with olive oil spray. Top each with freshly grated Locatelli cheese (or Parmesan, use what you have), a sprinkle of garlic powder, sea salt, and Parsley Flakes for color.
Bake at 375° according to the package directions, until the biscuits are golden brown on top.
Serve warm with your favorite dipping sauce. Or eat as is!

Enjoy!

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Creamy Lemon Basil Orzo with Spinach, Mushrooms, & Artichokes

Lemon and basil cream sauce paired with delicious garlicky spinach, mushrooms, and artichokes, then tossed with orzo pasta. So tangy, creamy, herbaceous, and delicious!

Creamy Lemon Basil Orzo with Spinach, Mushrooms, & Artichokes on YouTube ⬆️

Ingredients:

1 pound of Orzo Pasta
1 Tablespoon Salt for the water to cook the pasta
2 Tablespoons of Olive Oil
1 small onion, diced
2 stalks of celery, chopped finely
2 pints of button mushrooms, sliced
1 (6.75 ounce) jar of baby artichoke hearts, drained and sliced in half
3 cups fresh baby spinach, chopped
1 teaspoon garlic paste
Salt, pepper, and Parsley Garlic Seasoned Salt Grinder, to taste

For the Lemon Basil Cream Sauce:

4 Tablespoons of Salted Butter
1.5 Tablespoons of Garlic Paste
2 cups Heavy Cream
2 cups Stock, I used Vegan “No Chicken” Stock
3/4 cup fresh Lemon Juice
4 Tablespoons of Cornstarch
1 cup of Basil, roughly chopped
1 cup freshly grated Locatelli Pecorino Romano Cheese, reserve some for garnishing pasta
Salt and Pepper, to taste

Instructions:

Boil the Orzo Pasta according to the package directions in salted water. Drain when cooked to Al dente.
Sauté the olive oil, onion, celery, mushrooms, and garlic paste until onions are translucent and the celery soft.
Add in spinach and artichokes. And sauté until spinach is wilted. Season with salt, pepper, and seasoning salt. Once done, set veggies aside and make the Lemon Basil Cream Sauce.
For the sauce, melt butter and garlic paste in the pan. Add in cream, stock, lemon juice, cornstarch slurry, salt, and pepper. Cook on medium low heat, stirring until sauce thickens. Once thick, stir in basil.
Add the sautéed vegetables and cooked orzo back into the sauce. Stir in the Locatelli Cheese.
Serve immediately. Garnish with more freshly grated cheese, lemon slices and basil.

Enjoy!

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Boursin Garlic and Herb Mashed Potatoes

I love mashed potatoes, this version with Boursin Garlic & Fine Herbs Cheese is delicious!

Boursin Garlic and Herb Mashed Potatoes on YouTube ⬆️

Ingredients:

5 pounds of potatoes, peeled and cut into the same size pieces
1 Tablespoon Salt for the water to cook the potatoes
1 box of Boursin Garlic & Fine Herbs Cheese
1 stick of Salted Butter
Milk; Anywhere from .5 to 1.5 cups of Milk, depending on how much moisture is in your potatoes
Salt and Pepper, to taste
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
Optional: Butter to top potatoes, I also used a Parsley Garlic Sea Salt grinder to garnish the potatoes

Instructions:

Peel and cut your potatoes into same size pieces. In a stock pot, cover potatoes with water and add salt to the water. Boil potatoes until fork tender. Once cooked, drain the water.
Add Boursin cheese, butter, milk (add milk slowly until potatoes are desired consistency) , salt, pepper, garlic powder, and onion powder to the potatoes and mash with a potato masher or a hand mixer until well blended.
Top with butter, if desired. Or serve with your favorite gravy. Serve immediately.

Enjoy!

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Escarole and Cannellini Bean Soup

This vegetarian soup is so quick to whip up, especially if you buy bagged pre-washed and chopped escarole. You can have a hearty and comforting meal in no time.

Escarole and Cannellini Bean Soup on YouTube ⬆️

Ingredients:

2 Tablespoons of Olive Oil
2 Tablespoons of Butter
1 medium Onion, chopped
2 Garlic Cloves, chopped
1 medium Celery Stalk, (about 1/2 cup) chopped finely
1 (15 ounce) package of Escarole, washed and chopped
1 (15.5 ounce) can of Cannellini Beans, rinsed and drained
1 (32 ounce) container of Vegetable Broth
Seasonings: Salt, Pepper, and Parsley Garlic Salt Grinder
2 cups of Water
1 Vegetable Bouillon Cube
Grana Padano Cheese, fresh grated, (or Parmesan, or Locatelli Pecorino Romano) to garnish soup
Olive oil, to garnish soup
Pepper, to garnish soup

Instructions:

Sauté olive oil, butter, onion, garlic, and celery in a stock pot.
Once translucent, add in the chopped escarole. Sauté for about 3 minutes. Add in salt, pepper, and parsley garlic salt to your taste.
Pour in the vegetable stock and water. Add in the vegetable bouillon and stir.
Add the cannelini beans and simmer.
When serving, garnish each bowl with freshly grated cheese, a drizzle of olive oil, and black pepper.
Serve with your favorite bread and butter, focaccia, biscuits, garlic bread, or as a side to your favorite sandwich.

Enjoy!

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Air Fried Turkey Cordon Bleu

Turkey cutlets stuffed with Columbus Italian Dry Salami and Boursin Garlic and Fine Herbs Cheese. The Turkey roll ups are then dipped in seasoned flour, egg, and cheesy Panko breadcrumbs, and air fried to crispy perfection.

Air Fried Turkey Cordon Bleu on YouTube ⬆️

Ingredients:

1 package of Turkey Cutlets, approximately 6 to 8 cutlets
1 package of Boursin Cheese
1 package of Italian Salami (I used Columbus Brand Italian Dry Salame) (you will use 2 pieces per roll up, so you will have some leftover.)
Toothpicks, or a skewer, to secure the Turkey roll ups, 1 per roll up is needed
Parchment paper
1/2 cup of Flour
2 Eggs
1/2 cup Italian Seasoned Panko Bread Crumbs, I used DeLallo Brand
1/8 cup of Parmesan cheese, to mix with Panko breadcrumbs
2 Tablespoons of Olive Oil
Olive oil cooking spray
Seasonings: salt, pepper, garlic powder, paprika, parsley garlic salt grinder

Instructions:

Use a small cookie scoop to scoop Boursin cheese onto parchment paper on a plate or cookie sheet. Scoop out for the number of Turkey Cutlets you have and place in freezer to chill for 10 minutes.
Get out 3 bowls for flour, eggs, and Panko Breadcrumbs. Add flour to first bowl and season with the seasonings listed above to your preference and mix. Crack the eggs in the second bowl, season, and whisk eggs. In the third bowl, add Panko Breadcrumbs and season, also add Parmesan cheese and olive oil and mix them together.
Place turkey cutlets on a cutting board and season each one with the spices listed above.
Line each cutlet with 2 slices of salami and one scoop of the cold Boursin cheese.
Roll up the Turkey, salami, and cheese and secure each with a toothpick or skewer.
Once all are rolled, dip each in the seasoned flour, eggs, and Panko Breadcrumb mixture. Once coated, place on the parchment lined air fryer basket.
Spray each Turkey Cordon Bleu with olive oil spray.
Place the Ninja Foodi temperature probe in the thickest part of one of the Turkey Cordon Bleu.
Select the Chicken Preset (even though it’s turkey, it is ok) and hit the start button. The unit will shut off once the Turkey Cordon Bleu is at 165°. If baking in an oven, use a thermometer to determine when the Turkey Cordon Bleu reaches 165°.
Let rest at least 5 minutes before cutting it eating so cheese sets.

Enjoy!

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