Start your day off with these better breakfast burritos, made with whole wheat tortillas and filled with turkey sausage, eggs, bell pepper, and feta.

This content is sponsored by the Ohio Poultry Association. I was compensated for this post but all thoughts and opinions remain my own.

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Happy National Better Breakfast Day!

As a kid I always wanted the unnaturally bright colored cereal to start my day. To say I was a picky eater is a gross understatement. Thankfully my taste buds have matured and now appreciate most foods this world has to offer (I’ll try almost anything at least once). With it, came an appreciation for a good breakfast.

Don’t get me wrong I love pancakes, French toast, waffles, and doughnuts but I reserve them for special occasions. I certainly eat enough dessert that I don’t need more for breakfast. These days I prefer to start my day with something more nutritious, which is often some rotation of Greek yogurt, fruit, oats, vegetables, and eggs.

Eggs have been under fire in the past, but they truly are little nutritional powerhouses. Just one egg contains 6 grams of protein, 8 essential nutrients (such a choline which is essential for brain health), only 70 calories, and obviously naturally free of sugars and carbohydrates. So not only are eggs a a good course of protein, they also help maintain a healthy weight by keeping you satisfied longer than their sugary, carb-loaded competition, thus curbing snack cravings,

But if you’re sitting there thinking, I don’t want to just eat eggs for breakfast, I have a recipe for you. These better breakfast burritos take a little bit longer than just scrambling eggs, but you will only be using one pan.

First, you brown the turkey breakfast sausage (omit if vegetarian), cook the eggs until there is no longer any obvious liquid egg, then cook the bell pepper and spinach until wilted, and assemble into whole wheat tortillas sprinkled with crumbled feta cheese. You can even wrap it in foil to keep warm if you need a to-go option.

These could also be easily adapted into tacos, if that’s more approachable. Would also be easier for kids to get involved in making/assembling their own meal! Just substitute the whole wheat tortilla for double the amount of smaller taco shells or tortillas, layer in the ingredients, and enjoy.

Have leftovers? These can be safely stored and consumed for up to 3 days in the fridge or frozen. In fact you can freeze raw eggs as well – just not in the shell please. Crack and beat them in a freezer-safe container (with a lid) and they can hang out in the freezer for up to a year! Just thaw them in the refrigerator a day before you want to use them. Any eggs still in the shells should be stored on the refrigerator shelves, not the door where the temperature fluctuates.

I always have a fresh supply of eggs in our refrigerator and love knowing that I am helping Ohio farmers in the process because Ohio is one of the nation’s largest producers of eggs, producing about 10 billion eggs every year. Visit OhioEggs.com to meet some of these wonderful Ohio egg farming families and to get more cooking tips, recipes, and nutrition information. You can also follow the Ohio Poultry Association on Facebook, Twitter, and Instagram.

BETTER BREAKFSAT BURRITOS

Print

Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. turkey breakfast sausage, crumbled
• 4 eggs, beaten
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 5 oz. fresh spinach
• 4 oz. crumbled feta
• 4 whole wheat tortillas, warmed

Directions

1. Place a medium skillet over medium-high heat. Add sausage, breaking up into smaller pieces, and cook for 8-10 minutes or until no longer pink. Remove sausage from skillet to a paper towel-lined plate, cover to keep warm, and remove all but 1/2 tablespoon of the grease.
2. In the same pan add the beaten eggs. Cook for 3-5 minutes or until no longer runny, stirring frequently. Remove to another plate and cover to keep warm.
3. In the same pan add the bell pepper and spinach, cooking until the spinach is wilted, about 5 minutes. Remove from heat.
4. To assemble, divide eggs evenly down the center of each tortilla. Top each with sausage, peppers, spinach, and feta. Fold the bottom of each tortilla up over filling and roll up. Serve warm*.

Notes

*Or wrap in foil and place in a ziptop freezer bag. When ready to eat, remove foil, wrap in a damp paper towel and microwave for 3 minutes.

Source: Adapted from my Chorizo Breakfast Burritos.

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This refreshing and flavorful watermelon cucumber salad is the perfect side dish for BBQ and grilling all summer long.

This post is sponsored in conjunction with #BBQWeek. The sponsors, Rainier Foods and Intensity Academy, generously provided samples to participants to aid in the creation of the #BBQWeek recipes and prize packages to give away to the readers.  However, all opinions are mine alone.

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This salad might be the culmination of things my husband dislikes – watermelon and cucumber. Unfortunately for him, watermelon has no flavor (it’s predicted to be genetically linked). The same goes for cucumber but he’s all about pickles, and pickled anything for that matter, so while he was a good sport and tried a little bit this salad was essentially just for me.

The first time I had this salad was at a restaurant called MELT Bar and Grilled in Ohio specilaizing in over-the-top grille cheese. On one visit sampling their spring menu, I was introduced to their watermelon salad. Not something I would normally order but hot damn it was my favorite this of the day.

Fast forward to #BBQweek and I knew I had to recreate it as a side for my smoked burgers. This simple salad is easy to put together and is a light and refreshing side dish for any summer cookout. If you don’t like watermelons you could make a similar cantaloupe salad with feta instead.

If you’re looking for more ideas, check the list below and don’t forget to enter the giveaway using the widget located at the bottom of this post.

Wednesday #BBQWeek Recipes

Starters and Sides

• Cowboy Caviar from The Freshman Cook
• Garlic and Lime Grilled Corn from Jen Around the World
• Grilled Garlic Honey Boneless Wings from Blogghetti
• Marinated Green Beans from A Kitchen Hoor’s Adventures
• Smoky Blackberry Grilled Fruit Salad from Cindy’s Recipes and Writings
• Sweet and Smoky Jalapeno Poppers from A Little Fish in the Kitchen

Dinners

• Asian Ribs from A Day in the Life on the Farm
• Blackberry Honey Grilled Salmon from Sweet Beginnings
• Grilled Buttermilk Chicken from Jolene’s Recipe Journal
• Grilled Chicken Caprese from Cheese Curd In Paradise
• Grilled Tuna Steaks with Honey Vinaigrette from Karen’s Kitchen Stories

Desserts

• No Churn Thai Tea Ice Cream from Hezzi-D’s Books and Cooks
• Peanut Butter Rice Krispie Treats from Art of Natural Living

WATERMELON CUCUMBER SALAD

Print

Yield: 6 servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

DRESSING

• 1/4 cup olive oil
• 2 Tbsp white balsamic vinegar
• 1 Tbsp honey
• 1 tsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Pinch salt
• 1 tsp black poppy seeds
• 1 tsp Rainier Blackberry Smoky Honey Seasoning & Rub (optional)

WATERMELON CUCUMBER SALAD

• 2 cups quartered cherry tomatoes
• 2 cups seedless watermelon cut into 1/2-inch cubes
• 1 cup sliced and quartered English cucumber (about 1/2 of one)
• 1/2 cup crumbled feta
• 1/4 cup thinly sliced red onion
• 1 Tbsp chopped fresh basil

Directions

1. In a small bowl or jar with a lid, add olive oil, balsamic vinegar, honey, lemon juice, and mustard and whisk/shake until emulsified. Season to taste with salt. Stir in poppy seeds and seasoning (if using). Set aside.
2. In a large bowl, toss all the salad ingredients. Drizzle dressing over the mixture and lightly toss. Season to taste. Refrigerate until ready to serve.

Source: Inspired by MELT Bar and Grilled, adapted from The Modern Proper.

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What makes honey crystallize and how can you de-crystallize it? Find out and then make this craveable whipped feta topped with honey and pistachios.

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Did you know that September is #NationalHoneyMonth? As such, I am taking the opportunity to make a #ScienceSundays post about honey crystallization and throwing in a recipe for whipped feta topped with a big ol’ blob of honey while I’m at it as well.

But first, the science…

How many of you when you go to grab the jar of honey in the pantry, will find it crystallized? Never fear, that’s not necessarily a bad thing!

Honey, as I am sure you can guess by it’s sweet nature, is composed mostly of sugars (primarily fructose followed by glucose and sucrose [1]) and has a low (15-18%) water content. In science that’s what is called a supersaturated solution and such solutions tend to crystallize easily. This is because the low water content in honey is not sufficient to keep all of the sugar dissolved and in solution. Maple syrup is also considered a supersaturated solution [2].

Raw honey (such as the Winter Park Honey pictured above) crystallizes quicker than refined honey due to the sugars sticking to particles like pollen in the honey. Therefore, refined and pasteurized honey takes much longer to crystallize, but lacks some of the health benefits of raw honey. In addition, storing honey in the refrigerator greatly accelerates the crystallization process. [3]

During crystallization, honey does not “go bad”. In fact, some people enjoy using crystallized honey on cereal or fruit (charcuterie board anyone?).  But if you are not in that camp, here are some tips for converting it from a solid back into a viscous liquid.

How to de-crystallize honey

The easiest method is to place the container in a window that will get the sun for several hours a day.  But since this could take a few days (and chances are you want to use it sooner than that), if your honey is in a plastic container, fill a temperature safe bowl or pot with enough hot tap water to cover the container 3/4 of the way. When the water cools, replace with more hot tap water.  In time, your honey will de-crystallize. [3]

I know that method still takes a bit of time but please do not microwave your honey! It might be a temporary fix but you will lose more water which means it will crystallize even faster next time.

As an aside (but it could be it’s own post), like olive oil there is a petition to the FDA to create a “standard of identity” for honey over concerns about adulterated and misbranded honey (such as those cut with corn syrup). The USDA attempted to help by creating a voluntary grading system but without any enforcement/regulation (again similar to olive oil) [4]. So if you’re looking to identify what kind of honey you have in your pantry, I found this list of 4 ways to verify the purity of honey.

Whipped Feta with Honey

Now that your honey is de-crystallized and ready to go, let’s pour it over some creamy whipped feta! Just combine equal parts feta and cream cheese with a little olive oil to achieve the consistency you desire. Also a great time to use any fun flavored olive oils you may have – I used lemon.

Once well blended, transfer to a serving plate/shallow bowl, carve a well in the center, and pour raw honey into it. Top with some chopped roasted nuts (pistachio), fresh herbs (lemon thyme from my garden), and serve with your favorite cracker, bread, or pita.

One year ago: Buckeye Milkshake

Three years ago: Gluten-Free White Chocolate Covered Strawberry Vanilla Wedding Cake

Five years ago: Grilled Chocolate Chip Cookies

Six years ago: White Chocolate Peanut Butter Milkshakes

Seven years ago: Bacon Wrapped Mac & Cheese Jalapeno Poppers

Nine years ago: Carrot Cake Batter Dip

Ten years ago: Strawberry Mojito

WHIPPED FETA WITH HONEY

Print

Yield: 4 servings Prep Time: 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 oz. cream cheese, room temperature
• 4 oz. block of feta cheese, drained
• 2 Tbs. extra virgin olive oil (I used lemon flavored)
• 1/4 cup raw honey
• Pistachios and thyme, or other favorite nuts/herbs
• Crackers, bread, or pita

Directions

1. In the bowl of a food processor, combine cream cheese, feta, and olive oil. Pulse until well combined, scraping down the sides of the bowl as necessary. Add more olive oil if needed to reach desired consistency.
2. Transfer to a shallow bowl or plate for serving, creating a shallow well in the center. Pour honey into well. Top with chopped pistachios and herbs, and serve immediately with crackers, bread, or pita.

Source: Adapted from Books n’ Cooks.

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References:

1. The Conversation
2. Winter Park Honey- The Chemistry of Honey
3. Winter Park Honey – How to Soften Honey
4. Forbes

All the Greek flavors come together in this slow cooker chicken gyro bowl served with quinoa and all the fixings. It’s naturally gluten free too.

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Goof grief 2021 is certainly making it difficult for anyone trying to come up for air after all the emotional eating in 2020. Obviously, we couldn’t actually expect January 1, 2021 to be opposite day, but I certainly didn’t think it could get any worse.

That being said, no judgement if you continue to dive head first into your comfort foods. While I obviously want myself and those around me to be healthy, sometimes health is more than what you see on the outside. Mental health is just as, if not more, important.

But just in case one of your comfort foods is Greek (I know it’s one of mine), here’s a nice big gyro bowl to cozy up with. Maybe you’ll finish your meal with some homemade baklava while you’re at it. Who am I to stop you?

The chicken is cooked in the slow cooker, making this a great weeknight dinner. From there just shred and serve on top of a bed of quinoa and lettuce, garnished with cucumber, tomatoes, olives, feta, pita, and homemade tzatziki sauce. Or leave out the pita for a gluten free option.

Welcome to our #NationalSlowCookerMonth Celebration! 

This week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!

Five years ago: Slow Cooker Spicy Smoked Sausage Chili

Seven years ago: Greek Yogurt Gnocchi with Spicy Pesto

Nine years ago: Cajun Chicken Alfredo Pizza

Ten   years ago: Black Cherry Vanilla Almond Smoothie

SLOW COOKER CHICKEN GYRO BOWL

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 8 Hours 8 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

CHICKEN

• 1.25 lbs. boneless, skinless chicken breasts
• 1 cup water
• Juice of 1 lemon
• 4 garlic cloves, smashed
• 2 heaping Tbsp plain Greek yogurt
• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 Tbsp dried oregano
• Salt, pepper, and lemon pepper, to taste

TZATZIKI SAUCE

• 1/2 large cucumber, peeled, seeded, and finely diced (about 1cup)
• 1 cup plain Greek yogurt
• 2 garlic cloves, minced
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh (or 1 tsp dried) minced dill
• 1 tsp red wine vinegar
• 1 tsp salt

BOWL ASSEMBLY

• 2 cup cooked quinoa
• 2 cup salad greens
• 1 pint cherry tomatoes, quartered
• 1/2 large cucumber, sliced
• 1/2 cup thinly sliced red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced kalamata olives
• 2 pocketless pita breads, quartered (optional, not gluten free)

Directions

1. Spray crock pot with non-stick cooking spray. Place chicken breasts inside.
2. In a large bowl, mix remaining ingredients together pour over chicken. Add more water if necessary to just cover the chicken. Cook on HIGH for 3-4 hours or LOW 6-8 hours.
3. In a small bowl, stir together the tzatziki sauce. Cover and refrigerate until ready to serve.
4. When the chicken is done, drain, and shred or thinly slice chicken.
5. Divide chicken and remaining assembly ingredients evenly between four bowls. Top with tzatziki sauce and serve immediately.

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Who else loves strawberry spinach salad? What if I served it on top of a pizza crust? Cause that’s what this pizza is all about.

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Are you on team fruit as a pizza topping? Pineapple is usually the fruit in question and personally I think it is amazing on pizza. Especially when paired with ham or bacon. Mmmm deliciousness.

But today I am expanding your horizons to strawberry! It is #BerryWeek after all and I love an excuse to get creative.

After weeks of falling off the wagon, I’ve been trying to get back into the habit of eating more greens, so what better way than to serve one of my favorite warm-weather salads on top of a pizza?

This oil based pizza is topped with all the components you love in strawberry spinach salad: crumbled feta cheese, fresh strawberries, red onion, almonds, and post oven spinach and a balsamic drizzle.

The best part? The strawberries basically get roasted on top. If you’ve never had a roasted strawberry before you are in for a treat.

And of course a balsamic drizzle elevates any pizza. It’s one of my favorite post-own pizza toppings in recent times along with hot honey, fresh greens, and ricotta. Not necessarily all at once…. but maybe ;-).

Wednesday Berry Week Recipes

• Berry Pretzel Dessert by Cindy’s Recipes and Writings
• Berry Sourdough Muffins by Hezzi-D’s Books and Cooks
• Blackberry Glazed Chicken by A Day in the Life on the Farm
• Blueberry and Cream Breakfast Pastry by The Freshman Cook
• Mixed Berry Sangria by Family Around the Table
• Oven Baked Ribs with Blackberry Sauce by Eat Move Make
• Raspberry Danish Pinwheels by A Kitchen Hoor’s Adventures
• Raspberry Peach Jam by The Redhead Baker
• Strawberry Spinach Salad Pizza by The Spiffy Cookie
• Strawberry, Bacon & Brie Panini with Balsamic Honey Sauce by Sweet Beginnings

One year ago: Pesto Chicken Salad

Four years ago: Taco Hummus

Five years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Six years ago: Homemade Whole Wheat Bread Bowls

Seven years ago: S’mores Puppy Chow

Nine years ago: Banana Foster Cream Pie

STRAWBERRY SPINACH SALAD PIZZA

Print

Yield: 2-3 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 recipe pizza dough, risen
• 2 Tbsp olive oil
• 1 cup crumbled feta cheese
• 1/4 cup pizza cheese blend, shredded
• 4 fresh strawberries, sliced
• 1/4 cup thinly sliced red onion
• 1 Tbsp toasted almond slices
• 1 cup chopped spinach
• 2 Tbsp balsamic vinegar (or balsamic reduction)

Directions

1. Place pizza stone on middle rack and allow to preheat in the oven to 450 degrees, for at least 10 minutes.
2. Roll out pizza dough and transfer to a pizza peel sprinkled with cornmeal.
3. Evenly brush on the olive oil,followed by feta cheese, pizza cheese, strawberries, red onion, and almond slices. Transfer to the pizza stone (without removing from the oven) and bake for 15-20 minutes, or until the crust starts to turn golden and the cheese starts to bubble.
4. Allow to cool 5 minutes. Top with spinach, drizzle with balsamic, slice and serve.

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

I may not like mayonnaise on burgers but I love a good aioli and even more so on juicy lamb burgers.

Even though school has started in some areas, it’s still summer in central Ohio so I’m participating in #FarmersMarketWeek. Seeing as I first discovered purslane at my local farmers’ market I decided it was a great ingredient to use in my first recipe. Lamb burgers are pretty damn delicious on their own but when you serve them on a quality bun with fresh red onion (or try some quick pickled red onions), crumbly feta cheese, and a creamy aioli it’s down right fantastic.

Never heard of purslane? It’s a really common weed but it’s actually edible. The leaves are meatier like a thin succulent but tastes a bit like a mild arugula. As arugula goes well with lamb I figured so would purslane. And that’s my stream of thought that got me here. I love when my brain comes up with tasty things! Have you ever made anything with purslane? You should check out recipes for purslane strawberry salad, Mediterranean salad, quiche, caprese wth pesto, and toast with pesto too.

Thanks Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!

Monday’s Farmer’s Market Week Recipes

• Baba Ganoush (Roasted Eggplant Dip) by Books n’Cooks
• Banana Spice Waffles with Peanut Butter Syrup by Family Around the Table
• Black Bean and Corn Salad by Palatable Pastime
• Blaukraut by A Day in the Life on the Farm
• Blueberry Cream Cheese Muffins by Tip Garden
• Bruschetta Chicken Tacos by A Kitchen Hoor’s Adventures
• Dandelion Jelly by Daily Dish Recipes
• Farmers Market Chicken Pasta Salad by The Redhead Baker
• Herb Salad with Lemons by Culinary Adventures with Camilla
• Herb Vegetable Orzo Salad by Jolene’s Recipe Journal
• Lamb Burger with Purslane Aioli by The Spiffy Cookie
• Lemon Garlic Scape White Bean Dip by Savory Moments
• Lemony Summer Roasted Green Beans by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Mexican Street Corn by Our Good Life
• Open-Faced Tomato Sandwiches by Cookaholic Wife
• Southern Corn Relish by The Freshman Cook
• Spinach Ricotta Pierogies by Cindy’s Recipes and Writings

Three years ago: August 2016 Stitch Fix #17

Four year ago: Wheat Berry Salad

Five years ago: Turkey and Kale Panini

Six years ago: Gnocchi with Sausage and Kale

Eight years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

LAMB BURGERS WITH PURSLANE AIOLI

Serves 3

Ingredients:

AIOLI

1/2 cup mayonnaise

1 Tbsp chopped purslane (or try arugula)

1 tsp lemon juice

1 tsp lemon pepper

BURGERS

1 lb ground lamb

2 cloves garlic, minced

1 tsp Greek seasoning

3 toasted burger buns

Sliced feta cheese

Lettuce greens

Slices red onion

Directions:

1. In a small bowl, whisk together the aioli ingredients. Cover and refrigerate until ready to use.
2. Heat grill (or grill pan) over medium-high heat.
3. In a large bowl, blend together the lamb, garlic, and seasonings until distributed. Form into 3 patties.
4. Grill burgers, coking 5-6 minutes per side or until desired doneness. Top with cheese and remove to a plate.
5. Assemble burgers with lettuce, red onion, and a generous drizzle of aioli.

Source: The Spiffy Cookie original

This post has been compensated by Marsh Ideas and its advertiser, Prime Fresh Delicatessen. All opinions are mine alone.

Picnic food is all about packing the freshest flavor into an easy, portable form. These Greek chicken skewers are exactly that with the help of Smithfield Prime Fresh Lunch Meat!

It’s the start of picnic and grilling season and I could not be more excited! Especially now that we finally get to use our new giant backyard deck because we bought our house in January and obviously were not too keen to bask in the sun reflected off the snow. But now the patio furniture and grill are ready and waiting.

As the temperatures start to rise, the desire to cook anything inside declines in opposition. Which is where the grill saves the day. But sometimes you want some non-grilled items on your menu, preferably things that are low maintenance to make, and often easily portable, especially if you are headed out to a picnic or cookout at a park or something else’s house.

You know what’s easy to make but still looks great when you serve it? Food on a stick! Just stab your favorite things on a skewer and it’s doubles as an option that requires no plate as well. So I made a Greek version using cucumber, red onion, tomatoes, olives, a feta dressing, and Smithfield Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat. It’s a skewer full of fresh ingredients, including the Prime Fresh lunch meat which can be found in the refrigerated packed lunch meat section of your grocery store. Heck these would make for a great packed lunch option as well.

What makes Prime Fresh lunch meat so great? You’ve heard (read?) me talk about it several times already but just to remind you, this is the closest to freshly sliced deli meat you can find without actually going to the deli. It comes in six flavor varieties, is always gluten-free with no MSG, packs at least 10 grams of protein per serving, and comes in resealable zip-top packages to keep it fresh for longer. Want more info? Head to their website at SmithField.com .

One year ago: Spinach Artichoke Potato Salad

Two years ago: Bacon Cheddar Burger with Jalapeno Aioli

Three years ago: Mini Lime Cupcakes with Blueberry Frosting

Five years ago: Strawberry, Rhubarb & Pear Salad

Six years ago: Strawberry Basil Gelato

Seven years ago: Apricot White Chocolate Granola Bites

Eight years ago: Chicken and Veggie Nuggets

EASY GREEK CHICKEN SKEWERS

Makes 16 skewers

Ingredients:

DRESSING

1/2 cup extra virgin olive oil

Juice from 1 lemon

1/4 cup red wine vinegar

4 garlic cloves, minced

2 tsp dried oregano

2 Tbsp crumbled feta

SKEWERS

16 skewers

24 slices (1-1/2 lbs. or 3 pkgs.) Prime Fresh Rotisserie Seasoned Chicken Breast Lunch Meat, cut in half and folded accordion-style

1 red onion, cut into 1-inch wedges

1 large cucumber, cut into 1/4-inch slices and halved

1 cup grape tomatoes

1 cup pitted Kalamata olives

4 oz. crumbled feta

Directions:

1. In a small bowl (or jar with a lid), add dressing ingredients and whisk (or shake) until blended. Set aside or refrigerate until ready to use.
2. On each skewer, alternate ingredients so that each has 3 pieces of chicken, 2 wedges of red onion, 2 tomatoes, 2 cucumber half-moons, and 2 olives.
3. Place on a platter and top with crumbled feta. Refrigerate until ready to serve, and pour the dressing over skewers.

Source: Dressing from my Kofta Platter.

Your favorite Greek flavors are paired with fresh asparagus in this easy quiche, perfect for a special occasion or a regular weekend brunch.

Let’s continue with #BrunchWeek! It may be day 3 but it’s only my second recipe contribution because there are plenty of other delicious recipes shared by other bloggers to fill in the gaps (just check the list a little further down). Today I am serving a quiche stuffed with Greek flavors and fresh asparagus. Who knew the two paired so well together?

Sauteed onion, roasted red bell pepper, marinated artichoke hearts, asparagus, feta cheese, and of course eggs fill the pie crust for this quiche. I almost considered making it crustless or a frittata, but dang it crusts are just so stinking good it would be a shame to be without one. However, if you are looking to reduce carbs it is easy to make without. Meanwhile, I served mine with a side of crispy hash browns.

Have you entered the #BrunchWeek giveaway yet? What are you waiting for!? Click HERE to check out the prizes and find out how to enter.

In non-brunch related news, today marks 100 days until our wedding! Kind of blows my mind that were are about 3 months away because I feel like it was 10 months a month ago. Thankfully the stressful planning phase happened early and has been fairly easy ever since. We have a lot of little things to work out still but all in due time. Just have to make sure we keep chipping away at it little by little to keep the stress level down and not let it pile up. Speaking of, I need to book my fittings… Excuse me while I go work off this quiche first (and that crust).

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups – 2 Ways from Big Bear’s Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor’s Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D’s Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar ‘N’ Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline’s Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy’s Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Two years ago: Breakfast Mac & Cheese

Four years ago: Cinco de Mayo Recipe Roundup (2014)

Five years ago: Guacamole Tortilla Chip-Crusted Nacho Chicken

Six years ago: Chocolate Chip Cookie Dough Brownies

Seven years ago: Butterscotch Truffles

GREEK ASPARAGUS QUICHE

Serves 6

Ingredients:

1 Tbsp olive oil

1 small onion, minced

1 tsp minced garlic

6 Michigan asparagus spears, ends trimmed and chopped

1/4 cup Cento quartered marinated artichoke hearts, chopped

1/4 cup Cento marinated roasted peppers, chopped

1-9 inch unbaked pie crust

1/2 cup crumbled feta cheese

5 Eggland’s Best large eggs

1/2 cup milk

1 tsp salt

1/2 tsp black pepper

8 Michigan asparagus spears, ends trimmed and halved (for topping)

Directions:

1. Preheat oven to 350 degrees.
2. Over medium heat, warm the oil in a medium saute pan. Add onion and cook until soft. Add garlic and cook another minute or until fragrant. Transfer onion to a medium bowl along with the chopped asparagus, artichokes, and bell pepper. Spoon vegetables into crust and sprinkle with cheese.
3. In a medium bowl, whisk together the eggs and milk. Season with salt and pepper. Pour egg mixture over vegetables and top with asparagus halves.
4. Bake in preheated oven for 45 minutes, or until center has set.

Source: Adapted from my Broccoli Quiche.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

Remember the delicious sheet pan dinner I shared a couple weeks ago from products I ordered through Green Bean Delivery? Well here is another thing I made with some other items in that box! For this dish you could definitely make your own beet noodles with a spiralizer, I used Cece’s Veggie Noodle Co. beet spirals and then made a creamy feta sauce using Caprini Creamery goat cheese feta and Hartzler Family Dairy whole milk. The kale was also part of the delivery which turned into kale chips to add texture to this dish.

It’s amazing how substituting grain noodles for vegetable noodles can totally change the nutrition of a meal. This dish with traditional noodles, while carb-ilicious, for me it would definitely require an extra serving of vegetables on the side. But by using the beet noodles it’s a meal all by itself and I’m a fan of sneaking in vegetables without it being overly obvious that I’m eating vegetables. And beets are so pretty! That’s not to say I don’t ever eat pasta but with dishes like this I am more than okay with skipping it. But if you are missing the carbs I think some sweet potato gruyere pierogi would pair nicely here.

In other news, I started a separate Instagram account for all my Columbus adventures. I originally thought about doing this almost 2 years ago when I started getting more involved with the local food scene here, but I decided then that I didn’t want to manage a second account and instead came up with the hashtag #SpiffyColumbus to use. But last night I was having second thoughts about that decision, wishing I had done it after all, and after a nudge from some friends I went ahead and created the @SpiffyColumbus account! So @TheSpiffyCookie will remain mostly blog-oriented from now on, which I think my non-Columbus followers will appreciate.

Two years ago: Strawberry Black Peppercorn Pistachio Cookie Bars

Three years ago: DIY Gold Confetti Napkins

Four years ago: Balsamic-Strawberry Bagel Bruschetta

Five years ago: Cast Iron Skillet Brussels Sprouts Bacon Pizza

Six years ago: Gnocchi with Roasted Red Pepper Cream Sauce

Seven years ago: Nutella Mousse

SPIRALIZED BEET NOODLES WITH FETA CREAM SAUCE

Serves 2

Ingredients:

2 Tbsp olive oil, divided

1/2 bunch of lacinato kale, stems removed and coarsely chopped

1 (10.7 oz.) container spiralized beets (about 3-4 cups)

1/4 cup crumbled feta cheese

1/4 cup whole milk

1 clove garlic, minced

Salt, to taste

2 Tbsp toasted walnut pieces

Prepared pesto, for garnish

Directions:

1. Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.
2. Massage 1 tablespoon of the olive oil onto the kale leaf pieces and place on a single layer on the prepared baking sheet. Cook for 5 minutes or until crispy.
3. Meanwhile, heat the remaining olive oil in a large saute pan over medium heat. Add the spiralized beets and cook, tossing and turning the noodles frequently, for 5 minutes or until al dente.
4. In a small bowl, vigorously whisk together the feta, cream, and garlic until creamy. Seasons with salt to taste.
5. To serve, divide the noodles between two plates. Top with whipped feta, kale chips, and toasted walnut pieces. Drizzle with a little pesto and serve.

Source: Adapted from The Wimpy Vegetarian.

Disclosure: While I did receive a discount on my Green Bean Delivery order, I was not required to create a recipe from my experience. All thoughts and opinions remain my own.

Items you may need (affiliate links):

Pizza nights are my version of a creating meals that clean out the fridge. And sometimes it results in the best pizzas ever like this pesto prosciutto pizza! After all, how can you go wrong with pesto?

We make homemade pizza fairly often, usually using whatever random sauces and toppings are leftover in the fridge form other recipes that week. Last time, I threw together some frozen homemade pesto from last summer, Mozzarella pearls (that I had bought for some reason but forgot why), feta, prosciutto (that I also forgot I bought, maybe it had something to do with the Mozzarella), and kale. A little sprinkle or Italian seasoning and garlic salt and holy crap this may be one of the best pizzas I’ve made in awhile. Thankfully I remembered what I put on it to be able to recreate it again for photo ops.

While the toppings may vary from week to week, pizza night usually starts with putting a pizza stone in the oven to warm up while the dough rises. But sometimes I don’t feel like dealing with sprinkling cornmeal on my pizza peel, transferring the dough on the hot stone in the hot to cook, and then removing it from the stone to a cutting board because you really should not cut on a pizza stone or peel. While it’s usually worth it, that’s a lot of extra stuff to clean! So I cheated and busted out my new Non-Stick Pro Pizza Pan from OXO. With a micro-textured pattern this pan has improved airflow resulting in even baking and a crispy crust like I’d expect from cooking on my pizza stone.

Another handy multi-purpose gadget (that has me thinking a pizza party like the ones I used to throw in middle school is in order), is the Complete Grate & Slice Set which has four different cutting options including coarse and medium grates, and straight and julienne slices. It can be used over bowls or plates or placed on top of the lid, which doubles as a container for collecting and measuring. That’s my kind of highly functioning gadget, as I have limited space and don’t want to deal with single-function tools.

Last but not least, the 4″ Pizza Wheel is made from clear, slick plastic that prevents cheese from sticking and won’t damage non-stick pans (such as the pizza pan I used). I am always impressed at how sharp plastic tools can be (I have a knife too that I underestimated once and nearly took off the tip of my finger) and appreciate having appropriate tools to use with my nonstick pans. Look mom, no scratches!

One year ago: Churro Cookies with Chocolate Dipping Sauce

Two years ago: Dill Potato Salad

Three years ago: Gluten-Free Brownie for One

Five years ago: Strawberry Fruit Dip

Six years ago: Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato-Pancetta Butter

PESTO PROSCIUTTO PIZZA

Serves 3-4

Ingredients:

1 recipe pizza dough, risen

1/4 cup basil pesto

8 oz. fresh Mozzarella, shredded (or I used pearls)

4 oz. feta, shredded or crumbled

2 oz. prosciutto, chopped

1 cup loosely packed chopped kale leaves

Italian seasoning

Garlic salt

Directions:

1. Preheat in the oven to 400°F with a rack on the bottom third.
2. On a lightly floured surface, roll out dough to desired size and transfer to a pizza pan.
3. Spread pesto evenly over the dough, top with the cheeses, prosciutto, kale, and sprinkle with desired amount of seasoning.
4. Bake for 20 minutes or until it the crust turns golden and the cheese starts to bubble. Allow to cool slightly before slicing.

Source: The Spiffy Cookie original

Disclosure: I was provided with complimentary product from OXO. All thoughts and opinions are my own.