Easy Bruschetta Dip

September 13, 2025 By

I recently had this tasty starter at a friend’s home (thanks Lorelei) and added it to my repertoire as it’s delicious and simple to make.

It’s truly the easiest little appetizer you can make yet, it garnered so many kudos at a recent outdoor pool party at my home. It can be prepared in advance and served when guests arrive and would be great for sports watching.

You simply spoon Garlic and Fine Herbs Boursin cheese in a serving dish, I use an 8” pie plate or a rectangular platter then fix an easy chopped tomato “salsa” that’s a great way to use up garden tomatoes and basil. Little olive oil and balsamic glaze drizzle and you’re all set.

The recipe can easily be doubled for a larger crowd.

Ingredients:

1 5.3 Oz Garlic and Fine Herbs Boursin cheese, allowed to come to room temperature for 30 minutes 

3 medium ripe tomatoes, small diced

1 garlic clove, finely chopped

2 Tbsp. finely diced shallots or onion

2 dashes of hot sauce, I used Cholula

3 Tbsp finely chopped fresh basil

1/2 tsp. each salt and pepper 

Directions:

  1. Using the back of a spoon, spread the Boursin on the bottom and sides of a dish.
  2. In a medium bowl, combine all the remaining ingredients and allow the flavors to meld, at least 30 minutes or overnight. If making I advance, you may need to drain a bit of the liquid that will come out of the tomatoes.
  3. Top the cheese layer with the bruschetta and serve within a couple of hours.

Serve with grilled bread or pita chips.

Makes 4-6 servings.

Filed Under: American, Appetizers, Cheese, Snacks, Starters, Vegetables, Vegetarian Tagged With: , , , ,

Prosciutto Wrapped Chicken with Gouda and Sage

July 16, 2025 By

When I have a lot of sage in the garden, like right now, I typically make a traditional Easy Veal Satimbocca but last week, I had leftover Gouda cheese so decided to mix things up a bit by stuffing chicken I’d butterflied with the Gouda and tons of sage. I then wrapped the chicken in Prosciutto, tied it up, pan fried it and finished the dish in the oven. So flavor packed, moist and perfectly paired with a salad.

Ingredients:

  • 2 chicken breasts, butterflied and pounded thinly
  • Large bunch of sage leaves (will need about 8-10 leaves) 
  • 4 ounces Gouda, sliced or shredded (could use aged Cheddar)
  • Large pinch of salt and pepper
  • 6 slices Prosciutto
  • 2 Tbsp. olive oil

Directions:

  1. Preheat oven to 375 degrees.
  2. Press 4-5 sage leaves on each chicken pieces and top with Gouda. Season with salt and pepper and close the chicken over the stuffing.
  3. Wrap each chicken pieces with three slices of Prosciutto. Tie each chicken breast with kitchen twine or toothpicks to ensure the stuffing is secure inside the chicken.
  4. In a large oven-proof skillet over medium-high heat, warm the oil for a minute. Add the two breasts to the skillet and cook for 3 minutes on one side, until the Prosciutto is crispy. Carefully flip the chicken and cook 2 additional minutes on the second side. Place the skillet in the oven and cook 10 minutes.
  5. Remove the chicken from the oven, remove the twine or toothpicks and serve.

Serves 2. 

Cheers, Veronique

Filed Under: American, Cheese, Chicken, Entrees, Italian Tagged With: , , , ,
29 March 2025 Buffalo Cauliflower and Chicken Bake

Buffalo Cauliflower and Chicken Bake

March 29, 2025 By

I’ve been making a conscious effort to lower the amount of carbs I intake and always looking for, or coming up with, recipes that I can easily reheat for weeknight dinners.

After the Big Game, I decided to try to make a simple-to-prepare cauliflower bake using the flavors of Buffalo wings. Since I only had a small head of cauliflower, I added some leftover roast chicken, but this could be made with just cauliflower for a meatless option.

After making this recipe on Sundays, I portion the mixture into four small meals for the week that I eat with celery and carrot sticks to keep things low carb. The mixture would be super served with crackers or tortilla chips also.

Ingredients:

  • 2 cups cooked chicken, diced or shredded
  • 1 medium head of cauliflower, cut into florets and blanched/steamed for 5 minutes
  • ½ cup blue cheese dressing (could use ranch dressing also)
  • 1 cup Buffalo sauce (I use Frank’s)
  • 1 cup each shredded Cheddar and Mozzarella cheese
  • ½ tsp. each salt and pepper
  • 3 green onions, chopped

Directions:

  1. Preheat oven to 400 degrees and coat a 9” x 13” baking dish with cooking spray.
  2. In a large bowl, gently combine the chicken, cauliflower, blue cheese dressing, Buffalo sauce, ½ cup each Cheddar and Mozzarella cheese and salt and pepper.
  3. Add the mixture to the baking dish and sprinkle with the rest of the two cheeses.
  4. Bake for 20 minutes, until the cheese is melted.
  5. Sprinkle with chopped green onions and serve!

Yields about 5 cups.

Filed Under: American, Appetizers, Cheese, Chicken, Starters, Vegetables Tagged With: , , ,

Italian Salsa Pasta

July 24, 2023 By

It’s tomato season and my plants are producing the sweetest tomatoes this year. In addition to my own tomatoes, I’m also getting some from a local farm whose CSA program I’m a member of. So many tomatoes!!

I’m always looking for quick meals I can make using my produce, so that’s how this Italian Salsa Pasta recipe came from. I literally throw tomatoes, basil and garlic in the blender to create a salsa that I then toss in a pan with olive oil to quickly cook then toss with cooked pasta and diced fresh Mozzarella.

The plus is that it’s perfect for #MeatlessMonday and literally takes 15 minutes to make!

Ingredients:

  • 2 cups tomatoes
  • 10 fresh basil leaves
  • 1 large garlic clove
  • 1/4 cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry pasta, cooked one minute less than recommended on the packaging (I typically use penne)
  • ½ cup cubed, fresh Mozzarella
  • 2 Tbsp. freshly-grated Parmesan cheese

Directions:

  1. In a blender or food processor, add the tomatoes, the basil and the garlic. Pulse until well blended, 15-20 seconds.
  2. Warm the oil in a sauté pan over medium-high heat for 30 seconds. Add the oil and spices and cook for 10 seconds.
  3. Reduce heat to medium and add the salsa to the hot oil and cook for 3-4 minutes, stirring occasionally.
  4. Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  5. Take the pan off the heat and add the Mozzarella to the pasta and stir to combine. 
  6. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: Cheese, Italian, Pasta, Vegetables, Vegetarian Tagged With: , , , ,

Gilding the French Onion Soup

December 8, 2021 By

At our home, we LOVE French onion soup. When we moved into our new home recently, we unpacked everything we owned, no more bins in the attic, no more boxes in the garage, we literally unpacked the equivalent of two full kitchens! In the process, I realized that we have 10 French onion soup bowls, so I decided we need to make it more often!

Cheesy Garlic Toast
Garlic Toast French Onion Soup

While I typically use my Traditional French Onion Soup recipe, I like to tweak it now and then. This past weekend, I replaced the regular toasted French bread I normally use with toasted cheesy garlic bread and it was fabulous. Yes, I know adding cheesy bread under the cheesy topping is gilding the lily, but, why not! 

Enjoy!

Filed Under: Cheese, French, Soups, Vegetables Tagged With:
7 December 2021 World’s Best Warm Spinach and Artichoke Dip

World’s Best Warm Spinach and Artichoke Dip

December 7, 2021 By

You’re at a party and appetizers are served. Every single time, the humble spinach and artichoke dip will be king. It’s warm, comforting, gooey and so….so delicious.

This version of the popular dip features fresh spinach, which makes a huge difference in taste and texture. Serve this with either toasted French bread or with scoop chips (my favorite).

Be sure the cream cheese is at room temperature BEFORE you assemble this dish.

Ingredients:

  • 5 ounces fresh spinach
  • 1 cup sour cream (don’t use low fat), room temperature
  • One 8-ounce package cream cheese (don’t use low fat), room temperature
  • One 15-ounce can artichoke hearts, drained and roughly chopped
  • 2 garlic cloves, minced
  • 12 ounces shredded Mozzarella cheese, divided
  • 5 ounces shredded Parmesan cheese
  • Two big pinches each of salt and pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. To a large bowl, add the spinach, the sour cream, the cream cheese, the artichokes, the garlic, half the Mozzarella, the Parmesan and the salt/pepper. Mix until combined.
  3. Coat a 9×9 baking dish with cooking spray (of butter well) – could also use a cast iron skillet. Spread the spinach mixture in an even layer and top with the rest of the Mozzarella.
  4. Bake for 25-30 minutes. Then tun the broiler to high and broil for 1-2 minutes or until the top of the dip is golden brown.

8-10 servings (unless you’re my gang, then it’s 4-6 servings).

Inspired by this recipe.

Filed Under: American, Appetizers, Cheese, Snacks, Starters, Vegetables, Vegetarian Tagged With: ,
3 June 2021 Mediterranean Pasta Salad

Mediterranean Pasta Salad

June 3, 2021 By

This isn’t really a recipe, more of a reminder to make this Mediterranean pasta salad more often. All the ingredients can be prepped in advance. I even cook the pasta, cool it and add to a zip top bag so I don’t have to boil water the day of my BBQ. The dressing I typically use is my Easy Greek Vinaigrette which is tangy and delicious and can be made and stored in a canning jar (or other small jar).

This image of my salad is just one version. I sometimes add artichocke hearts, garbanzo beans or skip the pasta – it’s just pretty and a salad everyone enjoys.

A pound of dry pasta with the various fixings will feed eight diners.

Enjoy!

Veronique

Filed Under: American, Cheese, Greek, Pasta, Salads, Vegetables, Vegetarian Tagged With: , , , ,
20 November 2020 Cheesy Bacon Chicken Bake

Cheesy Bacon Chicken Bake

November 20, 2020 By

While baked chicken recipes can be boring and sometimes even bland, this easy weeknight Cheesy Bacon Chicken Bake recipe is just the opposite.

It came to me as we were trying to empty our freezer and fridge before our move out of state. We had some chicken breasts in the freezer, that I thawed, and a block of cream cheese and some pre-cooked bacon to use up, so the Cheesy Bacon Chicken Bake was born.

This low carb recipe comes together in mere minutes and is perfect for weeknights or an easy weekend dinner. You could add things like cubed ham instead of bacon or add cooked spinach or cooked mushrooms and it would be delicious. The shredded cheese you use can also be changed to Swiss or Colby or Jack, or whatever you have on hand.

The chicken can be served with rice or a side salad for those living the keto life.

Ingredients:

  • 4 boneless, skinless breasts halves, sliced in half horizontally (you’ll have 8 pieces)
  • 1/3 cup mayonnaise (I used Duke’s)
  • 8 ounces cream cheese, softened
  • 2 cups shredded sharp Cheddar cheese, divided
  • ½ tsp. each salt, pepper and garlic powder
  • 8 slices cooked bacon, chopped into bite size pieces
  • Chopped scallions, optional

Directions:

  1. Preheat the oven to 375 degrees.
  2. In a rectangular baking dish (I used an 11’x7” Pyrex) place the chicken breasts in an even layer (a bit of overlap is fine).
  3. In a medium bowl, combine the mayo, cream cheese, 1 cup shredded Cheddar, the spices and chopped bacon.
  4. Top the chicken with the cheese/bacon mixture then top that with the rest of the Cheddar.
  5. Bake for 35-40 minutes or until the internal temperature of the chicken is 165 degrees and the cheese has melted and is lightly golden.
  6. Garnish with the scallions, if using.

Serves 4.

Filed Under: American, Cheese, Chicken, Entrees Tagged With: , , ,
13 November 2020 Mediterranean Spinach and Feta Quiche

Mediterranean Spinach and Feta Quiche

November 13, 2020 By

I recently hosted a Greek-themed dinner party when I overbought a ton of ingredients (surprise surprise). With a buttery pie crust in the freezer, lots of sautéed spinach, Feta cheese, eggs and red onions on hand, I decided on a Mediterranean quiche!

Quiches are so versatile as they’re a great way to use up leftovers. This version is a vegetarian quiche but adding cooked bacon, leftover roast chicken or diced ham would also be great.

I think the crust is the most important part of a good quiche and I provide the EASY way to make a fail proof crust below where you put all the ingredients in the food processor and let it do the work – try it!

You’ll see that I added some Mozzarella for that cheesy stringy pull but replacing with all Feta would also work well.

Ingredients:

  • 1 pie crust, homemade or store-bought
  • 1 Tbsp. vegetable oil
  • ½ medium red onion, thinly sliced
  • 6 large eggs
  • 1 cup heavy cream
  • ½ tsp. each salt, freshly cracked pepper and oregano
  • Big pinch of ground nutmeg
  • 2 cups cooked spinach, squeezed dry
  • 1 cup crumbled Feta cheese
  • 1 cup shredded Mozzarella cheese

Directions:

  1. Preheat oven to 375 degrees.
  2. Add the pie crust to a 9″ pie plate and place in the freezer for 15 minutes.
  3. In a medium sauté pan over medium high heat, add the oil and sliced onion. Cook stirring frequently until the onions have softened, about 4 minutes. Take the pan off the heat and allow to cool for 10 minutes.
  4. In a large bowl, whisk together the eggs, cream and the spices for 60 seconds.
  5. Top the pie crust with the sautéed onion, then the spinach, then the Feta and then the Mozzarella. Place the pie plate on a baking sheet in case of spills. Carefully pour the egg mixture over the cheeses and place the quiche in the oven to bake for 40-45 minutes. The quiche is done when the center is no longer giggly. If the surface of the quiche browns quicker than the allotted time, cover loosely with foil.
  6. Allow to cool 15 minutes before serving. The quiche is great at room temperature.

Makes 6-8 servings.

Filed Under: American, Cheese, Eggs, Entrees, French, Greek, Starters, Vegetables, Vegetarian Tagged With: , , , ,

Quick Vegetarian Mediterranean Pasta

September 24, 2020 By

I love recipes that help me clean out the fridge. Last week, I made myself an awesome Greek salad for lunch and had some of the condiments left over and a portion of cooked penne so decided to make a Mediterranean-style pasta with them.

This pasta recipe comes together very quickly so it’s perfect for a fast weekday/weeknight meal AND it’s also great for #MeatlessMonday since it’s vegetarian dish.

Ingredients:

  • ¼ cup good quality olive oil
  • Pinch of salt, black pepper and red pepper flakes
  • 20 cherry tomatoes, halved
  • ½ cup chopped cooked artichoke hearts
  • ¼ cup chopped black olives
  • 1-2 cups cooked pasta, warmed up with a ¼ cup of water in the microwave
  • ½ cup cubed good quality Feta cheese (I use Dodoni brand)
  • Handful of basil leaves, optional but tasty

Directions:

  1. In a medium saucepan, warm the oil over medium heat.
  2. Add the spices and cook 30 seconds.
  3. Add the tomatoes and cook, stirring frequently, until blistered and softened, about 2 minutes.
  4. Add the artichoke hearts and the black olives and cook stirring frequently for a minute.
  5. Add the cooked pasta and any water from the microwave heating plus the Feta. Toss and cook for 2 minutes until the pasta is well coated and the cheese begins to soften.
  6. Serve with the basil leaves, if using.

Makes one generous portion.  

Filed Under: Cheese, Entrees, Greek, Pasta, Vegetables, Vegetarian Tagged With: , , ,
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