April Foodie Walk Recipes: Teriyaki Meatballs and Crispy Parmesan Potatoes

You will love these two recipes prepared by The Cupboard’s own Kira Weaver!

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Dal Tadka and Coconut Rice

Dal Fry is a popular Indian lentil recipe. This recipe uses Toor dal, which is also known as Arhar or Toovar dal. The dal is seasoned with variety of spices and it tastes delicious. [Read more…]

Dazzling Dips!

With football season in full swing we thought dips would be a great focus for Foodie Walk this month.

 

Buffalo Chicken Dip
*Gluten Free*
4oz. Cream Cheese (half of standard block)
1 C. Plain Greek Yogurt
1 C. Shredded Mozzarella
½ C. Buffalo Sauce (I use Frank’s)
½ C. Blue Cheese
1 T Ranch Spice Blend
3 C. Cooked Chicken, diced or shredded
Mix all ingredients in an oven safe dish. Bake for 30 minutes at 350 degrees.
Serve warm, with celery sticks and/or chips and crackers.

 

7 Layer Greek Dip
*Gluten Free* *Vegetarian*
3 C. Plain Hummus
1 C. Tzatziki Sauce
1 C. Diced Tomatoes tossed with lemon juice
1 C. Diced Cucumber tossed with Olive Oil and s/p
1/4-1/2 C. Diced Red Onion
¼ C. Finely chopped Mint
1 C. Crumbled Feta
Starting with Hummus, layer all ingredients in serving dish. Serve with pita chips

 

Dessert Dip
*Gluten Free* *Vegetarian*
½ C. Butter
8 oz Cream Cheese
1/3 C. Brown Sugar
½ C. Powdered Sugar
1tsp Vanilla
Pinch of salt
¾ C. Chocolate Chips
Blend all ingredients in a mixer of food processor. Serve with vanilla wafers or graham crackers.

Mexican Munchies

Over the weekend we had our international series and things heated up with foods from Mexico. If you missed out, that is okay because we’ve got the recipes right here!

 

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Greek Goodness

This months international series took us to Greece! Lemon, olive oil, garlic and oregano filled to store with savory scents. Here is a peak at the recipes!

greek

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