Easy Recipes

Let’s face it – the tastiest dishes are not always the prettiest ones and that’s definitely the case with Deviled Ham Salad. It’s a little much to look at but it’s SO good. If you haven’t had it before – just think egg salad or tuna salad, but with ham. See? Not so weird. It’s just chopped ham that’s folded into a creamy and flavorful base that makes for one delicious sweet and savory mixture. It makes an incredible sandwich, but it works just as well as a dip or a cracker spread too. And it’s super easy to make.

 

INGREDIENTS

4 cups diced ham

1/2 cup mayonnaise

1 tablespoon Worcestershire

2 teaspoons Dijon mustard

1/2 teaspoon apple cider vinegar

1/4 teaspoon hot sauce

Kosher salt and freshly ground black pepper, to taste

How to Make Deviled Ham Salad

In the bowl of a food processor, pulse ham until finely chopped.

In a large bowl, stir together mayonnaise, Worcestershire, mustard, vinegar, and hot sauce. Add ham and stir to combine.

Taste and adjust seasoning. Chill until ready to serve. Enjoy!

Cinnamon Sugar Biscuit Bites

🛒 Ingredients

1 tube of refrigerated biscuits (the standard size – not Grands)

4 tablespoons butter

½ cup granulated sugar

1 tablespoon ground cinnamon

👩‍🍳 Instructions

For the Biscuit Bites

Prep: In a shallow glass bowl, melt the butter in the microwave on reduced power to prevent splattering. In another shallow bowl, mix the sugar and cinnamon.

Cut: Using a pair of kitchen shears, cut each biscuit into thirds and set pieces on a plate, separating them so they don’t stick together.

Coat: Spray the bottom and the sides of an 8×8 baking dish well with cooking spray and preheat the oven to 375°F. Using an assembly line method, dip one biscuit piece in the butter, then coat it with the cinnamon-sugar mixture, and place it in the prepared dish. Continue the process until all pieces are coated and arranged in the pan.

Bake: Bake biscuit bites for about 15-18 minutes or until deep golden brown on top. Allow them to cool for a few minutes before serving.

For the Icing

Stir together confectioners’ sugar, milk, and vanilla extract. Drizzle over baked biscuit bites.

💡 Recipe Notes

This recipe can easily be doubled for larger families or groups by using 2 tubes of biscuits, twice the butter, sugar, and cinnamon, and baking in a 9×13 baking dish.

Fluffy Turkish Bread

Ingredients

3 cups 375 g all-purpose flour

1 tbsp sugar

1 tsp salt

2¼ tsp 7 g instant dry yeast

¾ cup 180 ml warm milk (not hot)

¼ cup 60 ml warm water

3 tbsp olive oil

Optional topping

1 egg yolk

1 tbsp milk

Sesame seeds or nigella seeds

How To Make Fluffy Turkish Bread

1. Activate the yeast
2. In a bowl, mix the warm milk, warm water, sugar, and yeast. Let it sit for 5–7 minutes until slightly foamy.
3. Make the dough
4. Add olive oil, salt, and flour gradually. Mix until a soft dough forms.
5. Knead
6. Knead for 8–10 minutes by hand (or 5 minutes with a mixer) until smooth and elastic.
7. First rise
8. Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
9. Shape
10. Divide the dough into 2 pieces. Gently flatten each into a round or oval shape.
11. Add topping (optional)
12. Mix egg yolk with milk and brush over the surface. Sprinkle with seeds if using.
13. Bake
14. Bake in a preheated oven at 220°C (425°F) for 10–12 minutes, until puffed and lightly golden.
15. Cool slightly & enjoy
16. Let rest for a few minutes before serving.

 

 

Potato and Veggie Patties

Prep time: 15 mins | Cook time: 15 mins | Servings: 10-12 patties

 

Ingredients

Potatoes: 3 medium (peeled and grated)

 

Carrots: 2 medium (peeled and grated)

 

Green Onions: 3 stalks (finely chopped

 

Eggs: 2 large

 

Cheese: ½ cup shredded Mozzarella or Parmesan (optional, for extra flavor)

 

Flour or Breadcrumbs: 3–4 tablespoons (to help bind everything together)

 

Seasoning: 1 tsp salt, ½ tsp black pepper, and ½ tsp garlic powder

 

Oil: 2 tablespoons (olive or vegetable oil for pan-frying)

 

Instructions

Prepare the Veggies: Grate the potatoes and carrots. Important: Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. This ensures your patties stay crispy rather than soggy.

 

Mix: In a large bowl, combine the squeezed potatoes, carrots, chopped green onions, eggs, cheese, salt, and pepper.

 

Bind: Sprinkle in the flour or breadcrumbs. Stir until the mixture holds together when you press a spoonful against the side of the bowl.

 

Shape: Take about 2 tablespoons of the mixture and shape it into an oval “log” or a flat round patty.

 

Cook: Heat oil in a non-stick skillet over medium heat. Place the patties in the pan (don’t crowd them!) and cook for 4–5 minutes per side until they are golden brown and the potato is cooked through.

 

Drain: Place them on a paper towel-lined plate to remove any excess oil.

 

Pro-Tip for Success

If you want these to be extra firm (like the ones in the picture), you can par-boil the whole potatoes for 10 minutes before grating them. This gives them a softer, creamier texture inside while the outside gets that lovely golden crust.

 

 

🍓 Strawberry Banana Citrus Smoothie

Prep time: 5 minutes | Servings: 1 large glass

 

Ingredients

1 cup Fresh or frozen strawberries (stemmed)

 

1 medium Banana (sliced; use frozen for a thicker texture)

 

1/2 cup Freshly squeezed orange juice (about 1–2 oranges)

 

1/2 cup Greek yogurt or Milk of choice (almond, oat, or dairy)

 

Optional: A drizzle of honey or maple syrup if you prefer it sweeter.

 

Optional: 3–4 ice cubes (if using fresh fruit).

 

Instructions

Prep the Fruit: Peel the banana and slice it. Wash the strawberries and remove the green leafy tops.

 

Layer the Blender: Add your liquids first (orange juice and milk/yogurt). This helps the blender blades move freely without getting stuck.

 

Add Solids: Toss in the strawberries and banana slices.

 

Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is perfectly smooth and creamy.

 

Serve: Pour into a tall glass and enjoy immediately while cold!

 

Quick Tips for Success

The Texture: If the smoothie is too thick, splash in a little more orange juice. If it’s too thin, add more frozen fruit or a few extra ice cubes.

 

Nutrition Boost: You can easily hide a handful of baby spinach or a tablespoon of chia seeds in this blend without changing the flavor much.

 

Zest it up: For an extra punch of citrus, grate a tiny bit of orange zest into the blender before mixing.

 

 

Ingredients

3–4 Large Carrots: Peeled and sliced into rounds.

 

2 Green Apples: Cored and cut into wedges (keep the skin on for extra nutrients).

 

1/2 Lemon: Peeled (or juiced separately).

 

1/2 Lime: Peeled (or juiced separately).

 

Optional: A small knob of fresh ginger for an extra kick.

 

Instructions

1. Prep Your Produce

Wash all the fruits and vegetables thoroughly. Slice the carrots and apples into sizes that will easily fit into your juicer’s chute.

 

2. Juice the Ingredients

Feed the carrots, apples, lemon, and lime through your juicer.

 

Pro-Tip: If you are using a high-speed blender instead of a juicer, add 1/2 cup of water, blend until smooth, and then strain the mixture through a fine-mesh nut milk bag or sieve to remove the pulp.

 

3. Stir and Serve

Give the juice a quick stir to combine the flavors. Serve immediately over ice for the best taste and maximum nutrient absorption.

 

Why this works:

Carrots provide a boost of beta-carotene and a natural sweetness.

 

Apples add fiber and balance the earthiness of the carrots.

 

Citrus (Lemon & Lime) adds Vitamin C and brightens the flavor with much-needed acidity.