What’s Cooking?

🍳 What’s Cooking? 🍽️
Easy & delicious recipes for everyday cooking! 😋
🥘 Quick meals • 👨‍👩‍👧‍👦 Family favorites • ❤️ Made with love

[What’s Cooking? @WhatsCookings]

White Corn Pizza

Ingredients:
- 1/2 lb pizza dough, room temperature
- 1/3 cup basil pesto
- 2 cloves garlic, grated
- 1 small shallot, thinly sliced
- Chili flakes, to taste
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese, dry whole milk
- 1 cup shredded provolone cheese, dry whole milk
- 1 cup fresh sweet yellow corn kernels
- 1/4 cup candied or pickled jalapeños (optional)
- Fresh basil leaves, for garnish
- 1/3 cup honey
- 2-3 jalapeños, sliced
- 2 tbsp apple cider vinegar
- Pinch of salt

Instructions:
1. Prepare Oven and Baking Sheet: Preheat oven to 450°F. Lightly oil a large baking sheet to prevent sticking.
2. Shape Dough: On a lightly floured surface, stretch or roll the dough into a 10-12 inch thin circle, then transfer it onto the prepared baking sheet.
3. Assemble Pizza: Spread basil pesto evenly over the dough. Distribute grated garlic, sliced shallots, and chili flakes over the surface. Add dollops of ricotta cheese, then sprinkle shredded mozzarella and provolone cheeses. Finally, spoon fresh corn kernels and candied or pickled jalapeños if using.
4. Bake Pizza: Bake in the preheated oven for 10-15 minutes or until the crust is golden and the cheese is bubbling and melted.
5. Garnish and Serve: Remove from oven and scatter fresh basil leaves atop the pizza. Slice and serve immediately.
6. Prepare Candied Jalapeños: Bring honey to a gentle boil and simmer for 3-5 minutes. Place sliced jalapeños in a glass jar, pour hot honey over them, add apple cider vinegar and salt. Allow to cool and refrigerate for up to two weeks.

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Creamy Chicken Fajita Pockets

Ingredients:
- 1 lb boneless chicken breast
- 1 tsp smoked paprika
- Salt to taste
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 tsp cumin powder
- 1 tbsp Italian seasoning
- Oil for cooking
- 1 cup mixed bell pepper
- 1 onion, diced
- 1 tbsp fresh garlic, minced
- 1 cup heavy whipping cream
- 1/2 cup cream cheese
- 1 cup mozzarella cheese
- 3 loaves of bread
- 1/2 cup all-purpose flour
- 1/4 cup water
- 2 cups panko bread crumbs
- 2 eggs
- 1/3 cup milk
- Salt to taste

Instructions:
1. Prepare the Chicken: Cut the chicken into small cubes. Heat oil in a pan over medium heat. Add chicken and cook until it changes color. Season with salt, pepper, paprika, cumin powder, Italian seasoning, and garlic powder. Cook for 8-10 minutes or until fully cooked.
2. Sauté the Vegetables: Add garlic and sauté for 30 seconds or until fragrant. Add bell pepper and onion. Mix and cook for 2-3 minutes until the vegetables are tender.
3. Add Cream and Cheese: Add heavy whipping cream and cook until it thickens. Stir in cream cheese. Check spices and adjust to taste.
4. Cool and Mix: Remove the mixture from the heat and let it cool. Stir in mozzarella cheese once cooled.
5. Prepare the Slurry: In a bowl, mix together flour and water to make the slurry.
6. Assemble the Bread Pockets: Flatten the bread slices with a rolling pin and cut off the edges. Spread a thin layer of the slurry on the edges of the bread. Place 1 tablespoon of the chicken mixture on one side of the bread and fold the other side over to seal. Press the edges with a fork to seal.
7. Repeat and Coat: Repeat with the remaining bread and chicken mixture. In a bowl, whisk eggs, milk, and salt. Coat the bread pockets in the egg mixture, then in panko bread crumbs.
8. Freeze or Fry: You can freeze the bread pockets at this stage for later use or fry in oil on high. Once oil is hot, drop the heat to medium. Fry 2-3 pieces at a time for 3-4 minutes or until golden brown and crisp.

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Bacon Chicken Chipotle Ranch

Ingredients:
- 1.5 lbs boneless skinless chicken thighs, cubed
- 1 lb bacon, sliced
- 2 green onions, chopped
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 large flour tortillas
- ½ cup buttermilk
- ½ cup sour cream
- ½ cup mayonnaise
- 1-2 chipotle peppers
- 1 tablespoon adobo sauce
- 2 cloves garlic
- Juice of ½ lime
- 2 tablespoons fresh dill
- 2 tablespoons fresh parsley
- 1 tablespoon fresh chives
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste

Instructions:
1. Prepare Chipotle Ranch Sauce: Blend buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, dill, parsley, chives, onion powder, garlic powder, salt, and pepper until smooth. Chill for 30 minutes.
2. Cook Bacon: Cook sliced bacon until crispy, then remove and reserve 2-3 tablespoons of the bacon fat.
3. Cook Chicken: Season cubed chicken thighs and cook in the reserved bacon fat until golden brown and fully cooked (internal temperature of 165°F).
4. Assemble Quesadilla Filling: Combine cooked chicken, crispy bacon, and chopped green onions in a separate bowl. Mix cheddar and mozzarella cheeses in another bowl.
5. Assemble Quesadillas: Spread chipotle ranch sauce on one half of each tortilla. Add the chicken filling and shredded cheese, then fold the tortilla over.
6. Cook Quesadillas: Cook each quesadilla in a skillet over medium heat for 3-4 minutes per side, until golden brown and the cheese has melted.
7. Serve: Let the cooked quesadillas rest for 2-3 minutes. Cut into wedges and serve with extra chipotle ranch sauce on the side.

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Chicken Bacon Ranch Subs

Ingredients:
- 2 lbs boneless chicken breast, thinly sliced
- 1.5 lbs bacon
- 3 bell peppers, sliced
- 1 sweet onion, sliced
- Sliced pepper jack cheese
- 4 sub rolls
- Ranch dressing, for serving
- Salt, to taste
- Pepper, to taste

Instructions:
1. Cook crispy bacon: Heat the griddle to medium-high and cook bacon until crispy, leaving the rendered fat on the griddle.
2. Season and cook chicken: While bacon cooks, season the thin-sliced chicken with salt and pepper. Cook chicken in bacon fat for 3-4 minutes per side until golden brown.
3. Sauté vegetables: Move the cooked chicken to a cooler zone. Sauté bell peppers and onion in the rendered fat for 6-8 minutes until caramelized.
4. Assemble chicken mix: Combine the chicken with sautéed vegetables, then top with crumbled bacon and cheese. Allow the cheese to melt from the residual griddle heat.
5. Toast and serve subs: Toast the sub rolls on the cooler section of the griddle. Fill each roll with the chicken mixture and serve with ranch dressing.

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Ham Cheese Hawaiian Sliders

Ingredients:
- 1/2 cup butter, melted
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced onion or 1 1/2 teaspoons onion powder
- 1 pound Hawaiian Rolls, 24 small or 12 large
- 1 pound deli ham, thinly sliced
- 1 pound Swiss cheese

Instructions:
1. Preheat Oven and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
2. Prepare Butter Mixture: Mix together the butter, brown sugar, Dijon mustard, Worcestershire sauce, poppy seeds, and onion in a bowl.
3. Assemble Rolls: Cut the rolls in half lengthwise and place the bottom half in the prepared baking dish. Layer with half the ham, then all the cheese, followed by the remaining ham.
4. Top and Add Butter Mixture: Place the tops of the rolls on top and evenly pour over the prepared butter mixture.
5. Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 15 minutes.
6. Finish Baking Uncovered: Remove the foil and bake for another 10 minutes, then remove from the oven.
7. Serve: Cut the sliders and serve immediately.

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Cheesy Chicken Broccoli Mac

Ingredients:
- 1 lb chicken breast, cut into cubes
- 1 tbsp olive oil
- 1 onion, chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp ranch seasoning
- 3 1/2 - 4 cups chicken broth
- 2 1/2 cups elbow pasta, uncooked
- 3 cups broccoli, chopped
- 8 oz Colby Jack cheese, shredded
- 1/3 cup milk
- Dried parsley, for garnish

Instructions:
1. Prepare ingredients: Cut chicken into small cubes. Roughly chop broccoli into smaller pieces.
2. Cook chicken and onion: Add olive oil to a skillet over medium-high heat. Add the chicken and spread it out evenly. Add the chopped onion and season with salt, pepper, paprika, onion powder, garlic powder, and ranch seasoning. Stir everything well.
3. Add pasta and broccoli: Once the chicken is nearly cooked, add the uncooked elbow pasta, broccoli, and 3 1/2 - 4 cups of chicken broth. Start with 3 1/2 cups and add more if needed as the pasta cooks.
4. Cook covered: Bring to a boil, reduce heat to medium-low, cover with a lid, and cook for 12-15 minutes or until the pasta is cooked.
5. Combine ingredients: Remove the lid and stir. Simmer for a few minutes to reduce extra liquid, if needed. Add half of the shredded cheese and milk, and stir well.
6. Melt cheese: Top with the remaining shredded cheese and cover with a lid to let the cheese melt, or broil for a few minutes in the oven.
7. Garnish and serve: Top with dried parsley before serving.

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Creamy Blt Dip

Ingredients:
- 16 oz sour cream
- 4 oz whipped cream cheese
- ½ cup mayonnaise
- 1 oz ranch dip mix packet
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 cup cooked and crumbled bacon
- ½ to 1 cup shredded iceberg lettuce
- 2 to 3 tomatoes, diced

Instructions:
1. Combine creamy base ingredients: In a large bowl, stir together sour cream, whipped cream cheese, mayonnaise, ranch dip mix, garlic powder, black pepper, and ¼ cup of crumbled bacon bits until smooth and well combined.
2. Spread base mixture: Transfer the mixture to an 8 x 8 inch serving dish and spread evenly to create a flat surface.
3. Add toppings: Evenly layer shredded iceberg lettuce over the creamy base, followed by diced tomatoes and the remaining crumbled bacon.
4. Serve: Serve immediately with bagel chips, pita chips, crackers, or toasted bread. For best texture, seed and drain tomatoes before adding to prevent excess moisture.

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Pork Chop Fried Potatoes

Ingredients:
- 2 cans sliced potatoes (15 oz each)
- 3 tablespoons unsalted butter
- 1 medium yellow onion, sliced into strips
- 2 teaspoons salt, or to taste
- 2 teaspoons ground black pepper, or to taste
- 1 tablespoon chopped fresh chives, or to taste

Instructions:
1. Prepare Potatoes: Drain canned sliced potatoes thoroughly in a strainer and pat dry with paper towels to remove excess moisture.
2. Slice Onion: Peel the yellow onion and slice it into thin strips.
3. Sauté Onions: Melt butter in a skillet over medium heat; add sliced onions and sauté for 10 to 12 minutes until soft and golden brown.
4. Cook Potatoes: Add dried potatoes to the skillet with onions and butter, tossing briefly to combine. Spread potatoes evenly in the pan and cook over medium heat for about 15 minutes, tossing occasionally and flattening the potatoes to ensure even frying.
5. Season Potatoes: As potatoes begin to develop a golden color, generously season with salt and black pepper, adjusting to taste.
6. Increase Heat for Charring: In the final 10 minutes, increase heat to medium-high to achieve desired char on potatoes, frequently tossing with a spatula to prevent burning and spreading them flat to maximize contact with the pan.
7. Finish and Serve: When potatoes reach preferred crispness, stir in sliced chives and serve immediately with additional cracked black pepper as desired.

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Million Dollar Cream Cheese

Ingredients:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 4 (8 oz) packages cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup sour cream
- ½ cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice

Instructions:
1. Prepare Pan and Preheat Oven: Preheat oven to 325°F (165°C) and line a 9-inch springform pan with foil; grease the foil.
2. Make Crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl; press firmly onto bottom of prepared pan. Bake for 10 minutes, then allow to cool slightly.
3. Beat Cream Cheese: Beat cream cheese until smooth using a mixer at medium speed.
4. Incorporate Sugar: Gradually add sugar while continuing to beat until the mixture is light and fluffy.
5. Add Eggs: Add eggs one at a time, mixing on low speed after each addition until fully incorporated.
6. Add Remaining Ingredients: Blend in sour cream, heavy cream, vanilla extract, and lemon juice; mix gently to combine without overmixing.
7. Assemble Filling: Pour filling onto crust in pan and smooth the top evenly.
8. Create Water Bath and Bake: Place springform pan inside a larger roasting pan; pour hot water halfway up the sides to form a water bath. Bake for 60 to 70 minutes until the center is slightly jiggly and edges are set.
9. Cool Gradually: Turn off oven, crack door open, and cool cheesecake in oven for 1 hour.
10. Refrigerate: Remove cheesecake from water bath and pan; cool completely at room temperature before refrigerating for a minimum of 6 hours or overnight prior to slicing.

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Raspberry Chocolate Truffles

Ingredients:
- 11 ounces white chocolate chips
- 8 ounces dark chocolate chips
- ¼ cup heavy cream
- 4 tablespoons dried raspberry powder

Instructions:
1. Melt white chocolate: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat in 15-second increments, stirring between intervals until smooth.
2. Incorporate raspberry powder: Stir the dried raspberry powder into the melted white chocolate until fully integrated.
3. Chill filling: Refrigerate the chocolate mixture for 10 to 15 minutes until firm but pliable enough to roll.
4. Form truffle centers: Use a small cookie scoop to portion filling. Roll each portion between clean hands to form smooth, round balls.
5. Prepare coating: Place dark chocolate chips in a medium bowl and melt in 15-second microwave increments, stirring until just melted.
6. Coat truffles: Dip each truffle into melted dark chocolate using a fork. Roll to coat evenly, allowing excess chocolate to drip off. Scrape fork on bowl edge to remove surplus chocolate before placing truffle on parchment paper.
7. Set coating: Refrigerate the coated truffles for 10 minutes to firm the chocolate.
8. Drizzle and garnish: Transfer remaining melted chocolate to a piping bag or Ziplock bag. Drizzle over chilled truffles, then sprinkle with additional raspberry powder.
9. Final chill: Return the truffles to the refrigerator for up to 10 minutes before serving.

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Creamy Blt Dip O

Ingredients:
- 16 oz sour cream
- 4 oz whipped cream cheese
- ½ cup mayonnaise
- 1 oz ranch dip mix packet
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1 cup cooked and crumbled bacon
- ½ to 1 cup shredded iceberg lettuce
- 2 to 3 tomatoes, diced

Instructions:
1. Combine creamy base ingredients: In a large bowl, stir together sour cream, whipped cream cheese, mayonnaise, ranch dip mix, garlic powder, black pepper, and ¼ cup of crumbled bacon bits until smooth and well combined.
2. Spread base mixture: Transfer the mixture to an 8 x 8 inch serving dish and spread evenly to create a flat surface.
3. Add toppings: Evenly layer shredded iceberg lettuce over the creamy base, followed by diced tomatoes and the remaining crumbled bacon.
4. Serve: Serve immediately with bagel chips, pita chips, crackers, or toasted bread. For best texture, seed and drain tomatoes before adding to prevent excess moisture.

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Hibachi Surf Turf Plate

Ingredients:
- 2-3 cubed filet mignon
- 2 tablespoons soy sauce
- 1.5 tablespoons minced garlic
- 1.5 tablespoons unsalted butter
- 1 tablespoon ginger paste
- Seasoning to taste
- 1 pound deveined, de-tailed shrimp
- 2 tablespoons soy sauce
- 1.5 tablespoons minced garlic
- 1.5 tablespoons unsalted butter
- 1 tablespoon ginger paste
- Seasoning to taste
- 3 cups day-old cooked white rice
- 2-3 fresh eggs
- 3 tablespoons soy sauce
- 2 tablespoons chopped white scallion parts
- 2 tablespoons minced garlic
- 1 teaspoon sesame oil
- Neutral oil (canola or avocado) as needed for cooking
- Sriracha or Japanese hot sauce to taste
- Yum yum sauce to taste
- Chopped green scallions as needed
- Toasted sesame seeds as needed

Instructions:
1. Preheat Skillet: Preheat your skillet over medium-high heat until it reaches approximately 350°F to ensure ideal searing temperature.
2. Prepare Protein: Cube the filet mignon and pat dry along with shrimp that has been deveined and de-tailed. Heat 1 tablespoon of neutral oil in the skillet and cook the cubed steak for 1-2 minutes per side until a crust forms. Add soy sauce, seasoning, butter, garlic, and ginger paste, then continue cooking until steak reaches 120°F internally. Remove and keep warm.
3. Cook Shrimp: In the same skillet, cook shrimp for 1-2 minutes per side until they curl into a C shape. Add soy sauce, seasoning, butter, garlic, and ginger paste, then keep warm alongside the steak.
4. Scramble Eggs: Add more neutral oil if necessary, scramble 2-3 eggs until fluffy, then set aside.
5. Sauté Aromatics: Add additional oil to skillet, then sauté minced garlic and chopped white scallions for 3-4 minutes until fragrant.
6. Fry Rice: Add day-old cooked rice and stir-fry for 2-3 minutes to heat through. Drizzle soy sauce and sesame oil over the rice, then fold in the scrambled eggs.
7. Combine and Finish: Return cooked steak and shrimp to the skillet with the rice mixture. Toss gently to heat evenly. Serve garnished with chopped green scallions, toasted sesame seeds, Sriracha, and yum yum sauce as desired.

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Garlic Butter Shrimp Flavor

Ingredients:
- 1 lb large raw shrimp, peeled and deveined (16-20 count), tails removed
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 3 tablespoons butter, divided
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons dry white wine
- 2 tablespoons fresh parsley, chopped

Instructions:
1. Sear the Shrimp: Season shrimp with salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat until hot. Add shrimp in a single layer without overcrowding and cook for about 3 minutes per side until opaque and cooked through. Remove shrimp from skillet and set aside.
2. Prepare Lemon Garlic Butter Sauce: Add minced garlic and 1 tablespoon butter to the same skillet. Cook over medium heat for 1-2 minutes until garlic softens and browns lightly without burning. Add lemon juice and white wine to deglaze the skillet, stirring to incorporate flavors.
3. Reheat Shrimp and Finish Sauce: Return shrimp to the skillet and reheat quickly. Stir in remaining 2 tablespoons butter on low heat, stirring until melted and sauce becomes creamy. Remove from heat and sprinkle with chopped fresh parsley before serving.

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Amish Cherry Pineapple Cake

Ingredients:
- 1 can cherry pie filling
- 1 can crushed pineapple, drained
- 1 box yellow cake mix (dry)
- 1/2 cup butter, melted

Instructions:
1. Preheat the oven: Preheat the oven to 350°F (180°C) and lightly grease a baking dish.
2. Add cherry pie filling: Spread the cherry pie filling evenly across the bottom of the prepared baking dish.
3. Add crushed pineapple: Add the drained crushed pineapple on top of the cherry pie filling. Spread gently for an even layer without fully mixing.
4. Add cake mix: Sprinkle the dry yellow cake mix evenly over the fruit layers.
5. Drizzle melted butter: Drizzle the melted butter across the surface of the cake mix. Ensure as much of the surface is covered as possible; small dry patches are fine.
6. Bake the cake: Bake for 40–45 minutes or until the top is golden brown and the edges are bubbling.
7. Serve warm: Allow the cake to cool slightly before serving. For best results, serve warm with a scoop of vanilla ice cream.

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Greek Rice Pudding Citrus

Ingredients:
- 1/2 cup arborio or short-grain rice
- 1 1/2 cups water
- 4 cups whole milk, plus 1/4 cup for cornstarch slurry
- 1/3 to 1/2 cup granulated sugar, adjusted to taste
- Zest of 1 lemon
- Zest of 1/2 orange (optional)
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- Ground cinnamon for garnish

Instructions:
1. Parboil Rice: Rinse rice thoroughly, then boil it in 1 1/2 cups water for 10 minutes.
2. Simmer with Milk and Zest: Add 4 cups whole milk, lemon zest, optional orange zest, and a pinch of salt. Simmer gently for 30 to 35 minutes, stirring frequently to prevent sticking.
3. Incorporate Sweeteners: Stir in sugar and vanilla extract until fully combined.
4. Thicken Pudding: Dissolve cornstarch in 1/4 cup cold whole milk to create a slurry, then whisk it into the simmering pudding. Continue cooking for 5 more minutes until the mixture thickens and becomes creamy.
5. Cool and Chill: Pour the pudding into serving bowls, allow to cool at room temperature, then refrigerate until set. Before serving, sprinkle ground cinnamon on top.

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Greek Salad Horiatiki

Ingredients:
- 3 medium ripe tomatoes, cut into wedges
- 1 large cucumber, sliced into thick half-moons
- 1 small red onion, thinly sliced
- 1 small bell pepper, thinly sliced (optional)
- 100 g (3.5 oz) block feta cheese, sliced (not crumbled)
- 10–12 Kalamata olives, whole or pitted
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- Salt, to taste
- Splash of red wine vinegar (optional)

Instructions:
1. Prepare vegetables: Cut the tomatoes into wedges, slice the cucumber into thick half-moons, and thinly slice the red onion. Soak the red onion in cold water for 5 minutes to reduce sharpness. Thinly slice the bell pepper if using.
2. Assemble salad base: Arrange the tomatoes, cucumber, red onion, and bell pepper in a serving bowl or platter.
3. Add olives: Scatter the Kalamata olives evenly over the arranged vegetables.
4. Top with feta: Place thick slices of block feta cheese on top of the salad without crumbling.
5. Season and dress: Sprinkle dried oregano and a pinch of salt over the salad. Drizzle generously with extra virgin olive oil. Add a splash of red wine vinegar if desired.
6. Rest and serve: Allow the salad to rest for 5–10 minutes at room temperature to let flavors meld before serving.

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Greek Keftedes Fried Meatballs

Ingredients:
- 0.5 lb ground beef
- 0.5 lb ground pork (or substitute with all beef)
- 1 large egg
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint (optional)
- 2 slices bread, soaked in milk and squeezed dry or 0.5 cup breadcrumbs
- 0.5 cup all-purpose flour (for coating)
- 1 tsp salt
- 0.5 tsp black pepper
- Olive oil (for frying)

Instructions:
1. Combine Ingredients: In a large bowl, mix ground beef, ground pork, grated onion, minced garlic, chopped parsley, optional mint, soaked bread or breadcrumbs, egg, salt, and pepper until thoroughly combined.
2. Chill Mixture: Cover and refrigerate the mixture for 30 minutes to allow flavors to meld and improve binding.
3. Shape Meatballs: Form the mixture into small balls or oval shapes, approximately bite-sized.
4. Coat Meatballs: Lightly roll each meatball in all-purpose flour and gently shake off any excess.
5. Fry Meatballs: Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning frequently until evenly browned and cooked through, about 8 to 10 minutes total.
6. Drain and Serve: Transfer meatballs onto paper towels to drain excess oil. Serve immediately with lemon wedges or tzatziki sauce.

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Traditional Greek Moussaka

Ingredients:
- 2–3 medium eggplants (about 2 lbs)
- Olive oil, for brushing
- Salt, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 lb ground beef or lamb
- 2 tablespoons tomato paste
- 14 oz canned crushed tomatoes
- ½ cup red wine (optional)
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- Pinch of sugar
- 4 tablespoons unsalted butter
- ½ cup all-purpose flour
- 3 cups whole milk
- 2 eggs, lightly beaten
- ½ cup grated kefalotyri or Parmesan cheese
- Pinch of ground nutmeg
- Salt and pepper, to taste

Instructions:
1. Prepare Eggplants: Slice eggplants into ½-inch rounds. Salt both sides and let rest on paper towels for 30 minutes. Rinse and pat dry. Brush with olive oil and roast at 400°F for 20–25 minutes, turning halfway.
2. Cook Meat Sauce: Heat olive oil in a skillet. Sauté onion until soft, then add garlic. Add ground meat and brown thoroughly. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, salt, pepper, and sugar. Simmer uncovered for 20–30 minutes until thickened. Cool slightly.
3. Prepare Béchamel Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking until smooth. Cook until thickened. Remove from heat, stir in cheese, nutmeg, salt, and pepper. Cool slightly, then whisk in eggs.
4. Assemble Layers: Preheat oven to 350°F. Grease a 9×13-inch dish. Layer half the eggplant slices evenly. Spread the meat sauce. Top with remaining eggplant slices. Pour béchamel sauce on top and smooth. Optionally sprinkle extra cheese.
5. Bake and Rest: Bake for 45–50 minutes until golden and set. Allow to cool for at least 30 minutes before slicing to ensure firmness.

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Greek Pastitsio Lasagna

Ingredients:
- 1 lb bucatini or ziti pasta
- 2 egg whites
- 1/2 cup grated kefalotyri or parmesan cheese
- Salt, for boiling water
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground beef or lamb
- 1/4 cup red wine (optional)
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 1/2 tsp ground cinnamon
- 1/8 tsp ground clove
- Salt and pepper, to taste
- 1/4 cup chopped parsley (optional)
- 1/4 cup (60 g) butter
- 1/4 cup (30 g) flour
- 3 cups (720 ml) warm whole milk
- 2 egg yolks
- 1/4 tsp nutmeg (optional)
- 1/2 cup grated kefalotyri or parmesan cheese
- Salt and pepper, to taste

Instructions:
1. Prepare Meat Sauce: Heat olive oil in a large pan. Sauté chopped onion until soft, add minced garlic, then ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, red wine, cinnamon, clove, salt, and pepper. Simmer uncovered for 30 to 40 minutes until thickened. Stir in parsley if using, then set aside.
2. Cook Pasta: Boil pasta in salted water until just al dente. Drain and mix with egg whites and half the grated cheese. Set aside.
3. Make Béchamel Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 to 2 minutes. Gradually add warm milk while whisking constantly. Cook until thickened, then remove from heat. Stir in nutmeg, cheese, salt, and pepper. Let cool slightly, then whisk in egg yolks.
4. Assemble and Bake: Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish. Layer pasta evenly at the bottom, add meat sauce, pour béchamel over the top and spread smoothly. Optionally sprinkle extra cheese. Bake uncovered for 45 to 50 minutes until golden and bubbling. Let rest at least 30 minutes before slicing.

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Apple Cranberry Walnut Slaw

Ingredients:
- 6-7 cups shredded cabbage (14-ounce bag of coleslaw mix or fresh shredded cabbage)
- 1 large apple, chopped (e.g., Gala, Honeycrisp)
- 1/2 cup dried cranberries (or substitute with dried cherries)
- 1/2 cup chopped walnuts (or substitute with another chopped nut, or omit)
- 4 green onions, sliced (or substitute with red onion, or omit)
- 3/4 cup mayonnaise (or reduce to 1/2 cup for a lighter version)
- 3/4 cup sour cream or plain yogurt (or reduce to 1/2 cup for a lighter version)
- 1/4 cup honey (or reduce to 3 tablespoons for a lighter version)
- 3/4 teaspoon ground ginger (or reduce to 1/2 teaspoon for a lighter version)

Instructions:
1. Prepare Coleslaw Ingredients: In a large bowl, combine shredded cabbage, apple, dried cranberries, walnuts, and green onions. Toss to mix evenly.
2. Mix Dressing: In a separate small bowl, combine mayonnaise, sour cream or plain yogurt, honey, and ground ginger. Stir until well blended.
3. Combine Coleslaw and Dressing: Pour the dressing over the coleslaw mix. Stir thoroughly until all ingredients are evenly coated.
4. Refrigerate: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.