Tag Archives: Entertaining

Moroccan Chicken with Couscous & Fennel Slaw

This savory and satisfying Moroccan inspired dish hits all the nutritional and flavor high notes. Roasting lemons with high heat mimics the traditional preserved lemon flavor prevalent in Moroccan cuisine. The same high heat also caramelizes the onions, making them sweet and delicious. Turmeric, a spice common in Moroccan recipes, acts as an anti-inflammatory in the body, and helps ward off a whole host of disease. Black pepper increases the bio-availability of turmeric, so be sure to include it in your cooking. Fennel offers a bright and bracing component in this dish, and also aids in digestion.

To view the recipe, visit GeoBlue’s website Travel Well Worldwide.

Tex Mex Frittata

This Tex Mex Frittata brings all your favorite taqueria flavors to brunch. Sweet caramelized onion, spicy serrano pepper, and savory cotija cheese come together with healthy veggies and protein packed eggs in this delicious dish. Frittatas are an excellent vehicle for all the extra veggies in your fridge, and taste delicious hot or cold. Make this for yourself and enjoy the leftovers all week, or serve it up to a hungry crowd and wait for the compliments to roll in!

Note: This recipe utilizes a spiralizer. If you don’t have one, you can thinly slice the vegetables, and then cut them into bite size pieces. You can serve this frittata hot, room temperature, or even cold. You can also serve with a side of avocado, salsa, hot sauce, guacamole, chopped cilantro, and/or sour cream.

To view this recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.

Elotes Nachos

All the flavors of your favorite Mexican street corn, in nacho form! Sweet corn, creamy cotija cheese, spicy jalapeños, crunchy tortilla chips, and zesty lime make for the perfect snack. Make up a double batch if you’re feeding a crowd- these will go quickly!

To view the recipe, visit Latina Magazine’s food & cooking website The Latin Kitchen.

Italian Farro Salad with Kale & Butternut Squash

Packed with fiber and protein, nutty and delicious farro makes an excellent swap for pasta or rice in this hearty Italian dish. Butternut squash provides vitamins C and A, and kale supplies vitamin K and folate, rounding out this dish as a super healthy recipe to add to your repertoire. Balsamic vinegar, which provides acidity and flavor in this salad, also boosts your immune system, and offers antioxidants and polyphenols which can protect your body from heart disease and cancer. Feel free to vary the ingredients in this recipe, and add grilled chicken or fish for a well-rounded meal.

To view the recipe, visit GeoBlue’s site Healthy Travel Blog.

Christmastime Mushroom Soup

Traditionally made with dried mushrooms, this fresher take on the classic Russian Christmastime soup comes together quickly and deliciously. Often served as part of the meatless Russian Christmas Eve Hold Supper, this soup will satisfy both vegetarians and carnivores around your table. Rather than thickening with flour, this recipe utilizes a bit of sour cream to add a decadent finish to the soup without weighing you down. Serve this at your holiday meal for a flavorful and satisfying starter.

To view the recipe, visit GeoBlue’s site Travel Well Worldwide.

Quick Buckwheat Blinis with Lemon Crème Fraîche & Smoked Salmon

Buckwheat Blinis

When you’ve got a crowd coming over for a holiday {let’s say Easter} you want to pull out more than the usual chips and dip. These quick buckwheat blinis are really no more than glorified pancakes- yet they add a heavy dose of panache to any get together you make them for. They’re also delicious- both sweet and savory, with crème fraîche and smoked salmon as the perfect accompaniments. You could also top these with caviar if you’re feeling extra fancy, or serve up the leftovers warm the next day with bacon and syrup for a spin on regular pancakes. However you serve them- these are sure to hit the spot this spring.


  • 3/4 Cup Buckwheat Flour
  • 3/4 Cup All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Sugar
  • 1 Large Egg
  • 1 1/2 Cups Milk (Use whole or part skim)
  • 1 Tablespoon butter, melted and cooled
  • 4 tablespoons butter, for cooking the blinis
  • 1 cup crème fraîche
  • 1 tablespoon lemon juice
  • 1 package smoked salmon
  • In a blender, combine the egg, milk, and melted and cooled butter. Once combined, add the buckwheat and all-purpose flour, baking soda, salt, and sugar. Blend on low for a few seconds, then scrape down the sides of the blender and blend for a few more seconds until everything is smooth and combined.
  • Heat a skillet over medium heat with 1/2 tablespoon of the butter. Using two spoons, drop each blini onto the pan (about 1 tablespoon worth of batter for each) and cook on one side until tiny bubbles form (just like when making pancakes). Flip and cook on the other side until puffy and golden brown.
  • Keep the blinis warm in the oven (set to 200 degrees). When you’ve cooked all the blinis, arrange them on a platter and top each one with a dollop of the crème fraîche whisked with the lemon juice, and a torn piece of smoked salmon. {You can also put the salmon first and the creme fraiche second, it deosn’t matter}. Sprinkle everything with a bit of salt and pepper and serve.

View the full post on Bachelor Kitchen.