Is there anything more satisfying than the chewy, slightly salty goodness of a warm pretzel? How about when you pair those little bites of heaven with a rich, velvety cheddar cheese sauce? Get ready, friends, because today we’re diving headfirst into a recipe for the ultimate snack: homemade pretzel bites with a seriously addictive cheddar cheese dip. Perfect for game day, movie night, or just a “treat yourself” moment, these little guys are guaranteed to disappear fast!

Recipe from Clara Quick Dinners

Pretzel Bites with Cheddar Cheese Sauce:

• 1 1/2 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 TBSP granulated sugar
• 4 cups flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 2/3 cup baking soda
• 10 cups boiling water

Topping:

• 1 egg, beaten (for egg wash)
• coarse salt

Cheddar Cheese Sauce:

• 2 TBSP unsalted butter
• 2 TBSP flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

In a large mixing bowl, add warm water, sugar and yeast. Stir and let sit for 5 minutes, until foamy. Add flour, salt, and melted butter.  Mix until a dough forms.

Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic. Place dough in greased bowl, cover, and let rise for 1 hour, or until it doubles in size.

Shaping Pretzel Bites:

Preheat the oven to 425. Prepare baking sheets with parchment paper, punch down the dough and divide into 4 equal parts

Roll each part into a long rope, about 12  inches and cut each rope into 1 inch pieces to make the pretzel bites

Baking the Bites:

In a large pot, bring 10 cups of water and the baking soda to a boil. Add pretzel bites in small batches, boiling for about 30 seconds and remove with a slotted spoon to drain the excess water. Place on prepared baking sheets.

Brush each pretzel bite with beaten egg and sprinkle with coarse salt. Bake 12-5 minutes or until golden brown. 

Cheddar Cheese Sauce: 

In a saucepan, melt the the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook until thickened, about 3- 4 minutes.

Add cheese, garlic powder, mustard powder, salt and pepper.  Stir until smooth and melted. Serve and Enjoy!

Pretzel Bites with Cheddar Cheese Sauce

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• Author: Jen

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These Pretzel Bites with Cheddar Cheese Sauce are little bites of heaven which are guaranteed to disappear fast!

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Ingredients

• 1 1/2 cup warm water
• 2 1/4 tsp active dry yeast (1 packet)
• 1 TBSP granulated sugar
• 4 cups flour
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 2/3 cup baking soda
• 10 cups boiling water

Topping:

• 1 egg, beaten (for egg wash)
• coarse salt

Cheddar Cheese Sauce:

• 2 TBSP unsalted butter
• 2 TBSP flour
• 2 cups sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/4 tsp mustard powder
• salt and pepper, to taste

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Instructions

Pretzel dough:

1. In a large mixing bowl, add warm water, sugar and yeast, stir and let sit for 5 minutes, until foamy
2. Add flour, salt, and melted butter
3. Mix until a dough forms
4. Knead the dough on a floured surface for 5-7 minutes, or until smooth and elastic
5. Place dough in greased bowl, cover, and let rise for 1 hour, or until it doubles in size

Shaping Pretzel Bites:

1. Preheat the oven to 425
2. Prepare baking sheets with parchment paper, punch down the dough and divide into 4 equal parts
3. Roll each part into a long rope, about 12  inches and cut each rope into 1 inch pieces to make the pretzel bites

Baking the Bites:

1. In a large pot, bring 10 cups of water and the baking soda to a boil
2. Add pretzel bites in small batches, boiling for about 30 seconds and remove with a slotted spoon to drain the excess water
3. Place on prepared baking sheets
4. Brush each pretzel bite with beaten egg and sprinkle with coarse salt
5. Bake 12-5 minutes or until golden brown

Cheddar Cheese Sauce: 

1. In a saucepan, melt the the butter over medium heat
2. Whisk in the flour and cook for 1 minute
3. Gradually whisk in the milk and cook until thickened, about 3- 4 minutes
4. Add cheese, garlic powder, mustard powder, salt and pepper
5. Stir until smooth and melted

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If there’s one thing I love about entertaining, it’s sharing a dish that gets everyone talking. And let me tell you, this jalapeño crab artichoke dip is a serious conversation starter. Creamy, cheesy, and packed with savory crab and tender artichokes, it’s got just the right kick from fresh jalapeños to keep things interesting without overwhelming your taste buds. Get ready to impress your guests (or just treat yourself!) with this unbelievably delicious and surprisingly easy appetizer.

Jalapeno Crab Artichoke Dip:

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• (1) 14 oz can artichoke hearts, chopped 
• 1 jalapeno, seeds removed and diced
• 1/2 lb crab meat
• 2 TBSP lemon juice, or juice from one lemon
• 1 cup parmesan cheese
• 1/4 cup butter, melted
• salt and pepper, to taste

In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese. Mix until combined.  Add the lemon juice and salt and pepper to taste.

Transfer to an oven safe dish and drizzle the melted butter over the top.

Bake in the oven on the top rack at 350 for 25 minutes.  If the top doesn’t brown, you can broil it to get that nice golden brown finish.  This will only take a couple minutes so be sure to watch it! Remove from oven and sprinkle green onions over the top. Serve warm!

Serve with sliced baguette or tortilla chips. This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.

Jalapeño Crab Artichoke Dip

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• Author: Jen

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Description

This Jalapeno Crab Artichoke Dip is creamy, cheesy, and packed with savory crab and tender artichokes!

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Ingredients

• 8 oz cream cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 cloves garlic, minced
• 1/4 cup green onions, sliced
• (1) 14 oz can artichoke hearts, chopped
• 1 jalapeno, seeds removed and diced
• 1/2 lb crab meat
• 2 TBSP lemon juice, or juice from one lemon
• 1 cup parmesan cheese
• 1/4 cup butter, melted
• salt and pepper, to taste

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Instructions

1. In a mixing bowl, add cream cheese, mayo, sour cream, minced garlic, diced jalapenos, the white part of your green onions, chopped artichoke hearts, crab meat, and 1 cup of cheese
2. Mix until combined
3. Add the lemon juice and salt and pepper to taste
4. Transfer to an oven safe dish and drizzle the melted butter over the top
5. Bake in the oven on the top rack at 350 for 25 minutes
6. If the top doesn’t brown, you can broil it to get that nice golden brown finish
7. This will only take a couple minutes so be sure to watch it
8. Remove from oven and sprinkle green onions over the top
9. Serve warm with sliced baguette or tortilla chips

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Notes

This recipe makes a pretty generous amount, so you can store it in the refrigerator for 2 days. Just reheat in microwave.

The post Jalapeño Crab Artichoke Dip appeared first on Gather Lemons.

There’s something incredibly satisfying about biting into a perfectly pan-fried gyoza! That delicate crisp bottom, the tender wrapper, and the juicy, flavorful filling. While store-bought options are convenient, making gyozas from scratch is a culinary adventure that’s far more rewarding than you might imagine. It allows for endless customization, ensures the freshest ingredients, and frankly, they just taste better. Get ready to impress yourself (and your taste buds!) with your very own batch of homemade gyoza.

Homemade Gyozas

• 52 wonton wrappers
• 1 lb ground chicken, turkey, or pork
• 2 cups cabbage, shredded
• 2 garlic cloves, minced
• 1 TBSP sesame oil
• 1 TBSP soy sauce
• 1 tsp salt
• 1/2 tsp pepper

In a food processor, add cooked ground meat, onions, cabbage, garlic, oil, soy sauce, salt, and pepper. Pulse a couple times to make filling more of a fine texture.

Place equal portions of filling on each wrapper.

Brush the edges of each wrapper with water and seal the filling on the inside. Fold like a taco and gradually pinch and pleat  to close and seal.

There are a couple options to cook! You can pan fry, steam, boil,  or (my favorite) air fry them! They cook perfectly with a nice crisp edges. Serve with a sauce of your choice. My favorites include gyoza sauce, sweet chili sauce, and soy sauce.  Enjoy!

Homemade Gyoza

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• Author: Jen

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Description

These Homemade Gyozas consist of crisp bottoms, tender wrappers, and juicy, flavorful filling that will leave you wanting more!  

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Ingredients

• 52 wonton wrappers
• 1 lb ground chicken, turkey, or pork
• 2 cups cabbage, shredded
• 2 garlic cloves, minced
• 1 TBSP sesame oil
• 1 TBSP soy sauce
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. In a food processor, add cooked ground meat, onions, cabbage, garlic, oil, soy sauce, salt, and pepper
2. Pulse a couple times to make filling more of a fine texture
3. Place equal portions of filling on each wrapper
4. Brush the edges of each wrapper with water and seal the filling on the inside
5. Fold like a taco and gradually pinch and pleat  to close and seal

Cooking options:

1. Pan fry
2. Steam
3. Boil
4. Air fry

Serve with a sauce:

1. Gyoza sauce
2. Sweet chili sauce
3. Soy sauce
4. Sauce of your choice

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Is there anything more comforting than a warm, flaky scone? Now, imagine that classic comfort food infused with the fresh, summery goodness of zucchini and the sharp, satisfying bite of cheddar. These Zucchini Cheddar Scones are the perfect savory treat for a lazy weekend brunch, a quick afternoon snack, or even a delightful addition to your next picnic basket. Let’s turn those garden zucchinis into something truly special!

Recipe from Baker by Nature

Zucchini Cheddar Scones:

• 2 1/2 cups + 1 TBSP Flour
• 1/2 tsp salt
• 1 TBSP baking powder
• 1/2 cup sour cream
• 1/2 tsp baking soda
• 1/4 cup sugar
• 1/2 cup unsalted butter
• 1 egg, beaten
• 2/3 cup zucchini, grated and drained
• 3/4 cup sharp cheddar cheese, grated,
  Preheat the oven 400 F,. Line a large baking sheet with parchment paper. In a large bowl, mix together 2/12 cups flour, the salt, baking powder, baking soda, and sugar.Grate butter into the mixture.In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture. In a small bowl, combine the remaining TBSP of flour, grated zucchini, and 1/2 cup of cheese. Toss to coat, then add to the scone mixture: gently fold them into the dough with a spatula.

  Pour the dough out onto a floured work surface, knead for a couple minutes. Shape the dough into a circle and cut into 8 wedges. Carefully transfer to your prepared sheet. (Or you can use a scone pan and just press the dough into the pan.) Sprinkle the top of each scone with a little of remaining cheese.  Bake for 22-25 minutes or until cooked through and tops are golden brown.

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  Zucchini Cheddar Scones

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  • Author: Jen

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  Description

  These Zucchini Cheddar Scones are the perfect savory treat for a lazy weekend brunch or a quick afternoon snack!

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  Ingredients

  • 2 1/2 cups + 1 TBSP Flour
  • 1/2 tsp salt
  • 1 TBSP baking powder
  • 1/2 cup sour cream
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 1/2 cup unsalted butter
  • 1 egg, beaten
  • 2/3 cup zucchini, grated and drained
  • 3/4 cup sharp cheddar cheese, grated,

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  Instructions

  1. Preheat the oven 400 F, Line a large baking sheet with parchment paper
  2. In a large bowl, mix together 2/12 cups flour, the salt, baking powder, baking soda, and sugar
  3. Grate butter into the mixture
  4. In a small bowl, whisk together the egg and sour cream, then add to the flour and butter mixture
  5. In a small bowl, combine the remaining TBSP of flour, grated zucchini, and 1/2 cup of cheese
  6. Toss to coat, then add to the scone mixture: gently fold them into the dough with a spatula
  7. Pour the dough out onto a floured work surface, knead for a couple minutes
  8. Shape the dough into a circle and cut into 8 wedges
  9. Carefully transfer to your prepared sheet (Or you can use a scone pan and just press the dough into the pan.)
  10. Sprinkle the top of each scone with a little of remaining cheese
  11. Bake for 22-25 minutes or until cooked through and tops are golden brown

   

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  Serve warm, and enjoy!

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Brussels sprouts. Those little green balls can be a source of division. Some folks love them, some…well, not so much. But fear not, sprout-skeptics! Today, we’re transforming those mini cabbages into something truly magical: Bacon-Wrapped Brussels Sprouts! This recipe is a simple yet powerful way to turn Brussels sprouts into flavor bombs. We’ll take you through the process of prepping the sprouts, wrapping them in that glorious bacon (because everything’s better with bacon, right?), and achieving the perfect level of crispy goodness.

Recipe from Crafty Morning

Bacon Wrapped Brussels Sprouts:

• 24 brussels sprouts
• 12 strips bacon, cut in half
• 1/2 tsp salt
• 1/4 tsp pepper 
• 1/2 tsp garlic powder
• 1/3 cup maple syrup 
• 2 TBSP Brown sugar
• fresh parsley, chopped
• tooth picks

Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper or foil.

Trim the ends of the Brussels sprouts. Add Brussels spouts to bowl and season with salt, pepper and, garlic powder. Give it a good toss. Next cut the bacon in half and wrap each individual brussels sprout with it.

Stick a toothpick through and place on prepared cookie sheet. Bake for about 25 minutes. Bacon should be crispy and brussels spouts cooked through.

While Brussels sprouts are cooking, mix together brown sugar and maple syrup. When you remove brussels sprouts from the oven, promptly brush with syrup-brown sugar mix. 

Let cool slightly add a sprinkle of salt and enjoy!

Bacon Wrapped Brussels Sprouts

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• Author: Jen

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Description

These Bacon Wrapped Brussels Sprouts turn ordinary brussel sprouts into flavor bombs!

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Ingredients

• 24 brussels sprouts
• 12 strips bacon, cut in half
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• 1/3 cup maple syrup
• 2 TBSP Brown sugar
• fresh parsley, chopped
• tooth picks

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Instructions

1. Preheat the oven to 425 degrees
2. Line a cookie sheet with parchment paper or foil
3. Trim the ends of the Brussels sprouts
4. Add Brussels spouts to bowl and season with salt, pepper and, garlic powder
5. Give it a good toss
6. Next cut the bacon in half and wrap each individual brussels sprout with it
7. Stick a toothpick through and place on prepared cookie sheet
8. Bake for about 25 minutes
9. Bacon should be crispy and brussels spouts cooked through
10. While Brussels sprouts are cooking, mix together brown sugar and maple syrup
11. When you remove brussels sprouts from the oven, promptly brush with syrup-brown sugar mix
12. Let cool slightly add a sprinkle of salt

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Whipped Ricotta with Honey & Lemon:

• 16 oz whole milk ricotta
• 1/2 tsp lemon zest
• 2 TBSP fresh cilantro 
• 4 TBSP honey
• 1 tsp lemon juice
• pepper, to taste
• 1/2 tsp salt
• 3 TBSP olive oil
• baguette or crackers

In a mixing bowl, add ricotta and beat with an electric beater using the whisk attachment for 2 minutes, or until smooth and creamy. Transfer to a serving bowl and set aside.

In separate small mixing bowl, stir together the herbs, lemon zest, olive oil, honey, and sea salt.  Pour the herb and honey mixture on top of the whipped ricotta. Top with fresh ground pepper to taste. Serve with toasted baguette slices or crackers and enjoy!

Whipped Ricotta with Honey and Lemon

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• Author: Jen

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Description

This Whipped Ricotta with Honey and Lemon makes a great dipping sauce for a fresh baguette and more.

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Ingredients

• 16 oz whole milk ricotta
• 1/2 tsp lemon zest
• 2 TBSP fresh cilantro
• 4 TBSP honey
• 1 tsp lemon juice
• pepper, to taste
• 1/2 tsp salt
• 3 TBSP olive oil
• baguette or crackers

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Instructions

1. In a mixing bowl, add ricotta and beat with an electric beater using the whisk attachment for 2 minutes, or until smooth and creamy
2. Transfer to a serving bowl and set aside
3. In separate small mixing bowl, stir together the herbs, lemon zest, olive oil, honey, and sea salt.
4. Pour the herb and honey mixture on top of the whipped ricotta
5. Top with fresh ground pepper to taste
6. Serve with toasted baguette slices or crackers

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Game Day just got a whole lot more exciting! These Bite Size Cheeseburger Meatballs are a perfect addition to the menu when you’re gathering around for the game! They have the classic appeal of burgers, but without the mess all over your sofa! Plus, it’s a great opportunity to allow guests to customize their sauces. I thought it would be fun to lay out 3-4 different sauces and let people dip away and try them all! Give them a try at your next tailgate party!  

Bite Size Cheeseburger Meatballs

• 1 lb ground beef
• 1 egg
• 1/3 Panko bread crumbs
• 1/4 grated cheddar cheese
• 1 TBSP minced onion
• 3/4 tsp Kosher salt 
• 1/4 tsp black pepper
• 1 TBSP Worcestershire sauce
• 1 1/2 TBSP mayonnaise
• 1 tsp dijon mustard
• 20 cherry tomatos
• 20 pickles
• Iceberg lettuce 

Preheat the oven to 400F. Line a baking sheet with foil and spray with non-stick spray.

Combine meat, egg, Panko, Worcestershire, mayonnaise, mustard, salt, onion, and black pepper. Work until incorporated.

Using a large scoop, scoop out meat and flatten them into patties. Add grated cheese to the center. Pull the sides of your ground beef mixture to cover the cheese and form a round ball. Place on baking sheet.

Bake uncovered for 25 minutes, turning half way through. Allow to cool for 5 minutes.

Assemble with toothpick, add lettuce, pickle and tomato on top of the meatball.

Serve with your favorite dip, like BBQ, Burger Sauce, A1, or any other favorites! Enjoy!

Bite Size Cheeseburger Meatballs

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• Author: Jen

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Description

These Bite Size Cheeseburger Meatballs are a great appetizer to serve on game day!

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Ingredients

• 1 lb ground beef
• 1 egg
• 1/3 Panko bread crumbs
• 1/4 grated cheddar cheese
• 1 TBSP minced onion
• 3/4 tsp Kosher salt
• 1/4 tsp black pepper
• 1 TBSP Worcestershire sauce
• 1 1/2 TBSP mayonnaise
• 1 tsp dijon mustard
• 20 cherry tomatos
• 20 pickles
• Iceberg lettuce

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Instructions

1. Preheat the oven to 400F
2. Line a baking sheet with foil and spray with non-stick spray
3. Combine meat, egg, Panko, Worcestershire, mayonnaise, mustard, salt, onion, and black pepper
4. Work until incorporated
5. Using a large scoop, scoop out meat and flatten them into patties
6. Add grated cheese to the center
7. Pull the sides of your ground beef mixture to cover the cheese and form a round ball
8. Place on baking sheet
9. Bake uncovered for 25 minutes, turning half way through
10. Allow to cool for 5 minutes
11. Assemble with toothpick, add lettuce, pickle and tomato on top of the meatball
12. Serve with your favorite dip, like BBQ, Burger Sauce, A1, or any other favorites

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If you did a Google search for “freshest tasting ingredients” and threw them all together in a blender, you would get this Avocado Cilantro Lime Cream Sauce. This recipe is fantastic for a dip, dressing for a salad, or topped over tacos or nachos, making it both healthy and versatile. It’s become an absolute staple in our household. I find myself planning meals around this sauce, it’s that good! Give it a try! 

Avocado Cilantro Lime Cream Sauce:

Recipe from: The Toasted Pine Nut

• 1 avocado
• 1/2 cup cilantro
• 1/4 cup avocado oil (sub option: olive oil)
• 3 garlic cloves, minced
• 1/4 cup plain greek yogurt
• 1 lime, juiced
• 1/4 tsp sea salt 

Place all ingredients into your blender or food processor.

Process or blend until combined. Scrape the edges with a spatula and blend until smooth. 

Serve immediately or transfer into airtight container to store in fridge. Best if consumed within 3 days. Enjoy!

Avocado Cilantro Lime Cream Sauce

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• Author: Jen

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Description

This Avocado Cilantro Lime Cream Sauce is healthy and versatile. 

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Ingredients

• 1 avocado
• 1/2 cup cilantro
• 1/4 cup avocado oil (sub option: olive oil)
• 3 garlic cloves, minced
• 1/4 cup plain greek yogurt
• 1 lime, juiced
• 1/4 tsp sea salt

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Instructions

1. Place all ingredients into your blender or food processor
2. Process or blend until combined
3. Scrape the edges with a spatula and blend until smooth
4. Serve immediately or transfer into airtight container to store in fridge

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Notes

Best if consumed within 3 days.

The post Avocado Cilantro Lime Cream Sauce appeared first on Gather Lemons.

This is a fun recipe that is sure to make all the kids in your house happy!

Cheesy Chicken Fritters

Recipe found at Craving Home Cooked

• 1 1/2 pound of chicken breast
• 2  eggs
• 1/3 cup flour
• 1 cup mozzarella cheese
• 1/3 cup sour cream
• 1/2 cup parmesan cheese shredded
• 2 green onions,  finely chopped
• 2 TBSP fresh dill, finely chopped
• 1/2 tsp garlic powder
• 1 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)
• 2 TBSP olive oil (for frying)

Prep chicken by cutting chicken into 1/4 inch pieces, and set aside.

In medium bowl combine eggs, flour, cheeses, sour cream, green onions, dill, garlic powder, salt and pepper.  Stir until combined. Add chicken and mix in well.

To cook fritters, add 1 TBSP of olive oil into large frying pan. Over Med/low heat, use an ice cream scoop to scoop chicken fritter mixture and drop into frying pan.   Slightly flatten.

Cook on first side for 3 to 4 minutes,  flip and cook the other side for another 3 minutes or until golden brown.   Transfer to paper towels and continue until all fritters are cooked. Add more olive oil as needed for frying,

Serve with dip of your choice.  I really like tzatziki,  but other great options are ranch and sour cream. The left overs can be reheated in the oven at 375 for 15 minutes.

Cheesy Chicken Fritters

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• Author: Jen

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Description

These Cheesy Chicken Fritters are sure to be a crowd pleaser, including kids!

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Ingredients

• 1 1/2 pound of chicken breast
• 2 eggs
• 1/3 cup flour
• 1 cup mozzarella cheese
• 1/3 cup sour cream
• 1/2 cup parmesan cheese shredded
• 2 green onions, finely chopped
• 2 TBSP fresh dill, finely chopped
• 1/2 tsp garlic powder
• 1 tsp salt (or to taste)
• 1/2 tsp pepper (or to taste)
• 2 TBSP olive oil (for frying)

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Instructions

1. Prep chicken by cutting chicken into 1/4 inch pieces, and set aside
2. In medium bowl combine eggs, flour, cheeses, sour cream, green onions, dill, garlic powder, salt and pepper
3. Stir until combined. Add chicken and mix in well
4. To cook fritters, add 1 TBSP of olive oil into large frying pan
5. Over Med/low heat, use an ice cream scoop to scoop chicken fritter mixture and drop into frying pan
6. Slightly flatten
7. Cook on first side for 3 to 4 minutes
8. flip and cook the other side for another 3 minutes or until golden brown
9. Transfer to paper towels and continue until all fritters are cooked
10. Add more olive oil as needed for frying
11. Serve with dip of your choice

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Notes

1. For the dip, I really like tzatziki,  but other great options are ranch and sour cream
2. The left overs can be reheated in the oven at 375 for 15 minutes

The post Cheesy Chicken Fritters appeared first on Gather Lemons.

This recipe is one of my absolute favorite way to eat clams. I also love the fact that this recipe is easy and straightforward. Give it a try, I am sure your family will love it too!

Garlic Butter Steamed Clams

Recipe from Charlotte’s Fashion Plate

• • • 1 cup clam juice
    • 2 lb clams
    • 5 cloves garlic minced
    • juice from 1/2 of a lemon
    • 2 TBSP fresh flat leaf parsley
    • 1 shallot diced
    • 1 cup white wine
    • 4 TBSP butter
    • 1/2 cup cup heavy cream
    • t tsp black pepper
    • 1 tsp kosher salt
    • 1/2 tsp red pepper flakes
    • Sliced toasted baguette

  

  Your first step is to soak and rinse the clams, once clean, keep them in the fridge until you are ready to cook them. In deep dish frying pan melt butter, add garlic and shallots and cook for about 2 minutes.  Pour in clam juice and white wine, season will kosher salt, black pepper and crushed red pepper.  Allow the broth to come to a simmer.  Add in clams and lemon juice.

  

  Place lid on pan and allow clams to steam and open.   Discard any clams that do not open.  Once clams have fully opened, remove pan from heat.

  

  Add heavy whipping cream and give a gentle toss. (if you are looking for a healthier option you can skip the cream, I have tried it both ways and it is delicious either way.)   Add fresh chopped parsley and serve with toasted baguette.

  

Butter Garlic Butter Steamed Clams

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• Author: Jen

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Description

These Butter Garlic Butter Steamed Clams are delicious and easy to make!

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Ingredients

• 1 cup clam juice
• 2 lb clams
• 5 cloves garlic minced
• juice from 1/2 of a lemon
• 2 TBSP fresh flat leaf parsley
• 1 shallot diced
• 1 cup white wine
• 4 TBSP butter
• 1/2 cup cup heavy cream
• t tsp black pepper
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• Sliced toasted baguette

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Instructions

1. Soak and rinse the clams, once clean, keep them in the fridge until you are ready to cook them
2. In deep dish frying pan melt butter, add garlic and shallots and cook for about 2 minutes
3. Pour in clam juice and white wine, season will kosher salt, black pepper and crushed red pepper
4. Allow the broth to come to a simmer.  Add in clams and lemon juice
5. Place lid on pan and allow clams to steam and open (discard any clams that do not open)
6. Once clams have fully opened, remove pan from heat
7. Add heavy whipping cream and give a gentle toss
8. Add fresh chopped parsley and serve with toasted baguette

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Notes

If you are looking for a healthier option you can skip the cream, I have tried it both ways and it is delicious either way.

The post Butter Garlic Butter Steamed Clams appeared first on Gather Lemons.

These are fantastic for game day!  It’s a great healthier alternative to nachos.  I love that it’s fresh and very tasty, it’s something everyone is sure to love.

Greek Nachos

• 1 bag fresh pita, or pita chips
• 16 oz cherry tomatoes
• 1 cucumber chopped into bite size pieces
• 1/4 cup of Kalamata olives, chopped
• 1/2 cup feta cheese crumbs
• 1/3 cup of red onion diced
• 1 container of hummus
• 1 container of Tzatziki sauce

Start with chopping all the fresh veggies. Cut cherry tomatoes in half, chop cucumber into bite size pieces, dice red onions.  Set aside.

Cut each pita bread slice into into 8 triangular pieces.  Add to baking sheet and broil for a couple minutes or until just toasted.

Add pita onto a large serving tray, then add vegetable toppings and then add olives, and feta cheese.  Finish off by drizzling tzatziki sauce over the plate.  Add hummus in a container in the middle for dipping.  Enjoy!

Greek Nachos

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• Author: Jen

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Description

These Greek Nachos are perfect for game day!

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Ingredients

• 1 bag fresh pita, or pita chips
• 16 oz cherry tomatoes
• 1 cucumber chopped into bite size pieces
• 1/4 cup of Kalamata olives, chopped
• 1/2 cup feta cheese crumbs
• 1/3 cup of red onion diced
• 1 container of hummus
• 1 container of Tzatziki sauce

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Instructions

1. Start with chopping all the fresh veggies
2. Cut cherry tomatoes in half, chop cucumber into bite size pieces, dice red onions (set aside)
3. Cut each pita bread slice into into 8 triangular pieces
4. Add to baking sheet and broil for a couple minutes or until just toasted
5. Add pita onto a large serving tray
6. then add vegetable toppings and then add olives, and feta cheese
7. Finish off by drizzling tzatziki sauce over the plate
8. Add hummus in a container in the middle for dipping

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The post Greek Nachos appeared first on Gather Lemons.

Ingredients: (makes approximately 30)

• 15-20 mini sweet peppers 
• 8 oz goat cheese
• 1/2 cup parmesan cheese
• 1 diced jalapeño 
• 2 TBSP chopped cilantro
• Salt and pepper to taste.

Cut peppers in half and remove stems and seeds. Set aside. 

In bowl, add goat cheese, parmesan, diced jalapeños, and salt and pepper. Mix together until incorporated. Add cilantro and fold into cheese mixture.

Spoon cheese mixture into peppers, arrange on baking sheet lined with foil and bake at 425 for 15-18 minutes. Serve immediately and enjoy!

Goat Cheese Stuffed Mini Sweet Peppers

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• Author: Jen

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Description

These Goat Cheese Stuffed Mini Sweet Peppers are sure to be a crowd pleaser!

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Ingredients

• 15-20 mini sweet peppers
• 8 oz goat cheese
• 1/2 cup parmesan cheese
• 1 diced jalapeño
• 2 TBSP chopped cilantro
• Salt and pepper to taste

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Instructions

1. Cut peppers in half and remove stems and seeds. Set aside
2. In bowl, add goat cheese, parmesan, diced jalapeños, and salt and pepper
3. Mix together until incorporated, add cilantro and fold into cheese mixture
4. Spoon cheese mixture into peppers, arrange on baking sheet lined with foil
5. Bake at 425 for 15-18 minutes
6. Serve immediately

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The post Goat Cheese Stuffed Mini Sweet Peppers appeared first on Gather Lemons.

This recipe is super fun for summer, it’s great for gatherings, or even a picnic lunch.  It’s so fresh it makes it the perfect summer snack.

Antipasto Skewers  (makes 8 skewers)

• 1-8 oz container of fresh pearl mozzarella balls
• 2 pints of cherry tomatoes
• 8 slices of pepperoni
• 8 slices of salami
• 1 small jar of marinated mushrooms (8 oz jar is plenty)
• 1 small jar green olives (8 oz jar is plenty)
• 1-9 oz package tortellini precooked
• 1- 3 oz package of fresh basil (you will use some for the skewers and some for pesto dipping sauce)

Pesto dipping sauce:

• 2 cups fresh basil
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/3 cup pine nuts
• salt and pepper to taste (You will not need much!)

Mixing the sauce is simple, just add all ingredients into food processor and pulse until blended.  

For the skewers, start by boiling water in a small saucepan.  Add tortellini and cook as directed on package.  When cooking is complete strain pasta and add to small bowl.

Gather all ingredients, and start to thread onto skewers.  Use one Basel leaf and wrap around  a mozzarella ball, then add tomatoes, meats, marinated olives, and mushrooms and pasta in any order you wish.

Add prepared pesto and drizzle over skewers, or leave plain and provide dipping bowls.  Serve immediately or they can be refrigerated and served in a few hours.  Enjoy!

Antipasto Skewers with Pesto Dipping Sauce

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• Author: Jen

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Description

Antipasto Skewers with Pesto Dipping Sauce make the perfect snack for summer!

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Ingredients

• 1-8 oz container of fresh pearl mozzarella balls
• 2 pints of cherry tomatoes
• 8 slices of pepperoni
• 8 slices of salami
• 1 small jar of marinated mushrooms (8 oz jar is plenty)
• 1 small jar green olives (8 oz jar is plenty)
• 1-9 oz package tortellini precooked
• 1- 3 oz package of fresh basil (you will use some for the skewers and some for pesto dipping sauce)

Pesto Dipping Sauce:

• 2 cups fresh basil
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/3 cup pine nuts
• salt and pepper to taste (You will not need much!)

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Instructions

Skewers:

• Start by boiling water in a small saucepan
• Add tortellini and cook as directed on package
•  When cooking is complete strain pasta and add to small bowl
• Gather all ingredients, and start to thread onto skewers
•  Use one Basel leaf and wrap around a mozzarella ball, then add tomatoes, meats, marinated olives, mushrooms and pasta in any order you wish
• Add prepared pesto and drizzle over skewers, or leave plain and provide dipping bowls

Pesto Sauce:

1. Just add all ingredients into food processor and pulse until blended

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Notes

Serve immediately or they can be refrigerated and served in a few hours.

The post Antipasto Skewers with Pesto Dipping Sauce appeared first on Gather Lemons.

Try these homemade soft and delicious rolls arranged in a festive wreath. It’s perfect for your holiday table. It partners well with the homemade oil dip.  You are going to love it, it’s so delicious and festive!

Holiday Roll Wreath:

• 4 1/2 cup Bread flour
• 1 TBSP instant yeast
• 1/2 cup of warm water
• 1/4 a cup of white sugar
• 1 cup milk room temperature
• 4 TBSP unsalted butter melted
• Two eggs beaten at room temperature
• 1 teaspoon sea salt

• 1/2 cup of olive oil
• 1/2 Cup of balsamic vinegar
• one garlic clove minced
• 1 TBSP fresh rosemary or 1 teaspoon dried rosemary
• 1/8 cup Pomegranate seeds
• 1/8 shredded Parmesan cheese
• Kosher salt

• 2 TBSP melted butter
• 1/8 of a cup of pomegranate arils
• 1/8 cup parmesan cheese

Add yeast and 2 tsp sugar to warm water stir and let sit for five minutes. Microwave milk until comfortably warm and set aside. Next, microwave butter until melted and set aside.

In a large bowl, add dry ingredients. flour, remaining sugar and tsp of salt, mix to combine. Next add milk, butter, beaten eggs and yeast, mix with wooden spoon. Continue to mix together until combined.  Texture will be thick and sticky.

Cover bowl with moist towel and let rise for at least two hours or until it doubles in size. When dough has risen remove towel and punch to deflate. On a lightly floured surface divide dough into two separate narrow logs. Now cut into 1 1/2 inch pieces. Flatten out with your hand then pinch pieces together creating a perfect round ball put seam side down. Once you have formed all rolls you are ready to assemble the wreath.

The best pan for this is a pizza pan lined with parchment paper. Give it a light spray of cooking oil to ensure that the rolls do not stick. Start with a oven safe shallow bowl (4 inches is a great size) in the middle of the pan. Fill bowl with a bit of water. Now arrange the rolls around the bowl leaving a small amount of space between each roll. Add a second row of rolls. (see picture)

Let rest for 30 minutes and then cook at 350 degrees for 15 to 18 minutes. Remove when they are lightly brown. Melt 2 tablespoons of butter and brush top of rolls and sprinkle with Parmesan cheese, pomegranate seeds and a light sprinkle of salt.

To make the dipping oil add oil and balsamic vinegar, garlic, rosemary, and salt. Give it a whisk add pomegranate seeds and sprinkle Parmesan.  Enjoy!

Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil

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• Author: Jen

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Description

This Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil would make a great addition to your table!

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Ingredients

Dinner rolls

• 4 1/2 cup Bread flour
• 1 TBSP instant yeast
• 1/2 cup of warm water
• 1/4 a cup of white sugar
• 1 cup milk room temperature
• 4 TBSP unsalted butter melted
• Two eggs beaten at room temperature
• 1 teaspoon sea salt

Dipping oil

• 1/2 cup of olive oil
• 1/2 Cup of balsamic vinegar
• one garlic clove minced
• 1 TBSP fresh rosemary or 1 teaspoon dried rosemary
• 1/8 cup Pomegranate seeds
• 1/8 shredded Parmesan cheese
• Kosher salt

Garnish (optional)

• 2 TBSP melted butter
• 1/8 of a cup of pomegranate arils
• 1/8 cup parmesan cheese

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Instructions

1. Add yeast and 2 tsp sugar to warm water stir and let sit for five minutes.
2. Microwave milk until comfortably warm and set aside.
3. Next, microwave butter until melted and set aside.
4. In a large bowl, add dry ingredients. flour, remaining sugar and tsp of salt, mix to combine.
5. Next add milk, butter, beaten eggs and yeast, mix with wooden spoon.
6. Continue to mix together until combined.  Texture will be thick and sticky.
7. Cover bowl with moist towel and let rise for at least two hours or until it doubles in size.
8. When dough has risen remove towel and punch to deflate.
9. On a lightly floured surface divide dough into two separate narrow logs.
10. Now cut into 1 1/2 inch pieces.
11. Flatten out with your hand then pinch pieces together creating a perfect round ball put seam side down.
12. Once you have formed all rolls you are ready to assemble the wreath.
13. The best pan for this is a pizza pan lined with parchment paper.
14. Give it a light spray of cooking oil to ensure that the rolls do not stick.
15. Start with a oven safe shallow bowl (4 inches is a great size) in the middle of the pan. Fill bowl with a bit of water.
16. Now arrange the rolls around the bowl leaving a small amount of space between each roll.
17. Add a second row of rolls.
18. Let rest for 30 minutes and then cook at 350 degrees for 15 to 18 minutes.
19. Remove when they are lightly brown.
20. Melt 2 tablespoons of butter and brush top of rolls and sprinkle with Parmesan cheese, pomegranate seeds and a light sprinkle of salt.

Dipping Oil:

1. Add oil and balsamic vinegar, garlic, rosemary, and salt. Give it a whisk add pomegranate seeds and sprinkle Parmesan.

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The post Holiday Roll Wreath with Pomegranate Balsamic Dipping Oil appeared first on Gather Lemons.

When taco night rolls around I used to be all about the homemade Pico de Gallo, but my tastes have changed. My favorite thing about Taco Tuesday is now the Guacamole! Nothing beats homemade Guacamole. Nope, not even fresh Pico de Gallo.  It’s actually fairly quick and easy to make your own Guacamole so if you haven’t tried it yet I recommend you do.

Homemade Guacamole

• 4 ripe avocados
• 1/2 cup Roma Tomatoes diced (seeds removed)
• 1 Jalapeño diced
• 2 cloves of minced garlic
• 1/3 cup red or white onion diced
• 1/4 cup cilantro
• lime juice from one lime
• kosher salt to taste

In a bowl, add chopped avocado. With a fork mash avocados. Make sure you don’t over mash, you want some of the avocados to be a little chunky. You can also invest in a handy Granite Mortar and Pestle set if you plan to make guacamole on a regular basis.

Add diced tomatoes,  jalapeños, garlic, onions, cilantro, fresh lime juice, and salt. Mixed with a spoon until all incorporated.  Enjoy!!

Guacamole will say fresh in the refrigerator for about 2 days.  I recommend making this the day you want to eat it.  Guacamole is not really a “make ahead of time”” kind of thing.  When storing it in the refrigerator make sure you store it in an air tight container to prevent browning.   This recipe will feed a crowd, so if you are just making guacamole for your family I suggest cutting the recipe in half (or even quarters if your family is small).

Homemade Guacamole

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• Author: Jen

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Description

Homemade Guacamole is a must on Taco night! It’s super easy and taste amazing!

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Ingredients

• 4 ripe avocados
• 1/2 cup Roma Tomatoes diced (seeds removed)
• 1 Jalapeño diced
• 2 cloves of minced garlic
• 1/3 cup red or white onion diced
• 1/4 cup cilantro
• lime juice from one lime
• kosher salt to taste

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Instructions

1. In a bowl, add chopped avocado.
2. With a fork mash avocados. Don’t over mash, you want some of the avocados to be a little chunky.
3. Add diced tomatoes, jalapeños, garlic, onions, cilantro, fresh lime juice, and salt.
4. Mixed with a spoon until all incorporated.

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