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Truth be told, I don’t think I’ve ever made those puff pastry pinwheels that are all over the internet. They are a classic party food- the perfect component for a table of appetizers I am making them this week for a friend, so I wanted to practice yesterday. I had just whipped up some of this dressing  and knew I wanted to incorporate it into the pinwheels. These take very little legwork and come out crispy and gooey and fluffy and ooooozing with flavor. I hope you’ll make them! CHEESY CHIVE SCALLION PINWHEELS Yields 20-25 pinwheels Ingredients: 1 puff pastry sheet 1 serving of Creamy Scallion Herb Dressing 1 cup grated sharp cheddar ⅔ cup freshly grated parmesan Freshly cracked black pepper 3-4 chives, minced Directions: 1.) Thaw frozen puff pastry for 20 minutes. Lay saran wrap on the counter, then place the puff pastry on top. Roll it out until it’s roughly a foot long. 2.) Using a pastry brush, top the entire pastry with the dressing. Then coat with both types of cheese and black pepper. 3.) Roll the pastry up in a long log, then wrap it with the saran wrap. Place the log in the fridge for 20-25 minutes until it is fully cooled. Meanwhile, preheat the oven to 400. 4.) Once cooled, slice the the log into ½ inch pieces. You should have roughly 24 of them. Place them on a baking sheet, then top with additional dressing. 5.) Bake for 15-18 minutes until the pastry is golden and the cheese is bubbly. Once they are cooked, top with diced chives. Serve with addition dressing to dunk in, or leave them solo.

We had dinner with our good friends this week, and my wonderful friend Kelly made this incredible salad. It was an antipasto salad from Terri over at No Crumbs Left.  I came home and the next morning whipped up my play on her dressing. If you don’t have fresh basil and  fresh chives, you can just use one and will get a similar result. I like that you can leave this thick and eat it as a dip, or you can thin it a bit with water and have a delicious salad dressing. This is also a slam dunk when poured over grilled chicken or grilled veggies. CREAMY SCALLION HERB DRESSING Ingredients: 1 cup mayonnaise 1 bunch scallions 5 or 6 scallions 2 large garlic cloves 2 T apple cider vinegar ½ T agave or similar ½ t salt 2 t hot sauce or ¼ t cayenne 1 ½ T lemon juice 4 chives 1 shallot 7-10 basil leaves Freshly cracked pepper Directions: 1.) Roughly chop the scallions and chives. Add all ingredients to a food processor or blender, and mix on high until fully combined. Taste, and add additional pinch of salt or pepper if necessary. Note: If using as a salad dressing, add 2-4 tablespoons of water while mixing to thin. Leave in an airtight container in the fridge for up to 10 days. Drizzle over salad greens, grilled chicken or steak, or a big pile of roasted veggies.

Last week on a particularly crummy and difficult day, I DoorDash’d myself the most expensive bowl of Chipotle. We live about 20 minutes from Chipotle, and with all the fees it was going to cost about 28 bucks. Completely absurd but on that day, completely worth it. I got half barbacoa on my salad and oooooooh my. It was so good! Immediately I knew I wanted to recreate it. I happened to have a beef shoulder roast in my freezer from a local butcher, so this weekend I set about creating the recipe. Normally I have to try and tweak recipes a few times before they land on the blog, but this one was perfect on the first go around. I am so excited to share this with you and I hope you’ll give it a shot! BARBACOA Ingredients: 1 T olive oil 3.5 pound beef shoulder roast (chuck roast) 1 white onion, diced 2 chipotles in adobo 4-oz can green chiles 2 bay leaves ¼ t ground cloves 2 t oregano 2 t salt ¼ t pepper 1 t soy sauce 1.5 T cumin 2 T brown sugar 2 T apple cider vinegar ⅓ cup lime juice ⅓ cup orange juice ½ cup water Directions: 1.) Trim any visible fat off of the roast, then cut the meat into 2-3 inch pieces. Turn the Instant Pot onto sauté mode, add a tablespoon of olive oil to the pot, and then sear the meat. 2.) Add the diced onion, then all remaining ingredients and stir to combine. Place the lid on, and cook on manual mode for one hour. Allow the barbacoa to naturally release for 15 minutes after the time is up. 3.) Shred the meat with two forks (it will pull right apart!), and allow the meat to soak in the sauce for a few additional minutes before serving. Remove the beef with a slotted spoon, then serve with fresh diced onion and cilantro. Note: To cook this in the crock pot instead of Instant Pot, cook for 4-5 hours on high or 8-9 hours on low.

If you've spent any time scrolling through my blog or flipping through the pages of my book, you’ll notice that there isn’t a lot of seafood hanging around. I like fish, and I like seafood, but almost a hundred out of a hundred times, I reach for chicken or beef as my protein of choice. Last week I was walking the aisles of Costco with a friend and saw some beautiful fresh, pink salmon. I grabbed it and decided to make an easy dinner out of it. The thing about salmon in particular, is that it takes very few ingredients to make it delicious. The salmon is the star of the show, and we’re just here to dress it up a bit. This whole meal can come together in 20 minutes, easily. Garlicky, buttery, bright and fresh. It’s delicious and a one-pan meal which is always helpful for busy folks like you and me! EASY SHEET PAN SALMON AND ASPARAGUS Ingredients: 1½ -2 pounds fresh salmon Salt and pepper ½ cup semi-melted butter 6 cloves minced garlic 1 t dried parsley 1 T brown sugar 1 lemon, cut into slices 1 pound asparagus Directions: 1.) Preheat the oven to 400 degrees. Cut the salmon into filets, roughly 2 inches wide. Arrange them on one side of a sheet pan, and sprinkle salt and course black pepper on top of each piece. 2.) Melt a half a cup of butter in a microwave-safe bowl. The butter should be partially solid, and partially liquid. Mix the butter together and add in the minced garlic, parsley and brown sugar. Use a basting brush to brush the butter mixture on top of each filet, saving roughly a third of it for the asparagus. Add a slice of lemon onto each filet. 4.) Wash and trim the asparagus (cut off the bottom 2 inches, or where the asparagus naturally snaps when you bend it). Arrange it on the opposite side of the pan, and coat with the extra butter. Toss it together quickly with your hands. 5.) Place the pan in the hot oven and cook for 9-10 minutes. To tell if the salmon is cooked, run the prongs of a fork across the top of the fish. If it easily flakes the fish, you’re done! Remove the salmon immediately so as not to overcook. I like to baste the salmon at this point with any of the butter mixture that’s melted off. It helps to create the perfect final product!

Greek Feta Chicken Bowls! Gahh these are good. When making vegetarian meals for friends, one of my go-to’s is orzo with tons of veggies and a Greek-inspired vinaigrette. I made this for someone yesterday, and decided to switch it up a bit for our dinner and use ground chicken. I loved serving this chicken over lettuce and a bit of brown rice, but it would be great over orzo, couscous or quinoa. Ground chicken cooks up super quick, so this entire meal is one to remember when you're short on time. Ground turkey would also work well in this recipe! Enjoy this flavor-packed meal. GREEK FETA CHICKEN BOWLS Ingredients: 1 T olive oil 1 T red onion, diced 1 lb ground chicken 3 cloves minced garlic ½ t dill ¼ t oregano ½ t salt ¼ t pepper 1 red bell pepper, diced 1 T lemon juice 1 T red wine vinegar 1 cucumber ½ cup feta cheese Additional red onion and feta for garnish Directions: 1.) Finely dice the red onion and add it to a pan with olive oil over medium heat. Add the ground chicken, minced garlic, and dry seasonings. Break up the chicken and cook until it is no longer pink. 2.) Add the diced bell pepper, lemon juice and red wine vinegar. Cook for 2-3 minutes. Add feta cheese and combine, then remove from heat. 3.) Chop the cucumber lengthwise first, and then into half moons. Assemble the bowls with either lettuce or grains on the bottom, chicken mixture next, then top with cucumbers, and additional diced red onion and feta.

I love green bean casserole. Like I reeeeally , really love it. This is a casserole without the casserole, and it’s just as yummy as the original. The onions and mushrooms get tender and caramelized, and the green beans pop with the crunchy baked parmesan. They are garlicky and crunchy and fabulous and a must-make for your holiday table! INGREDIENTS 2 pounds washed and trimmed green beans Olive oil Salt and pepper 5 cloves minced garlic 8 ounces button mushrooms, sliced 1 white onion, sliced 2 T worcestershire sauce 1-1 ½ cups bread crumbs ⅔ cup grated parmesan cheese DIRECTIONS: 1.) Preheat the oven to 425 degrees. Toss the green beans in a large bowl with olive oil (somewhere around a quarter cup) salt, pepper and minced garlic. Roast them for 15 minutes. 2.) Meanwhile in a sauté pan on the stove, heat the sliced onions in a teaspoon of olive oil. Add the sliced mushrooms. Cook until reduced, then add the worcestershire sauce. Remove from heat once cooked through and softened, about 15 minutes. 3.) Pull the green beans out of the oven and add the parmesan cheese. Toss in the mushrooms and onions, and cover the green bean mixture with bread crumbs. Return the sheet pan to the oven and cook for an additional 3-5 minutes until the parmesan is melted and the breadcrumbs are toasted.

Bookmark this one for the summertime when you have cucumbers growing like mad in your backyard and you’re not sure what to do with them! Also, if you need encouragement to get some more vegetables in your life, these are the answer. I could have easily eaten a pound or two of these tonight! They’re delicious on their own, but also really yummy on a bed of warm sticky rice These marinated cucumbers are tangy and acidic, bright, crunchy and vibrant. Eat them right away, or let them marinate for a day first. Yum! Enjoy! Marinated Cucumbers Ingredients: 3 English cucumbers ⅓ cup rice vinegar 2 T soy sauce 2 T sesame oil 2 scallion stalks 3 large cloves garlic, minced 1-2 t sriracha 1 T sesame seeds Directions: 1.) Wash the cucumbers and then slice them lengthwise. Chop cucumbers into half inch pieces. 2.) Mince the garlic and chop the scallions. 3.) Combine the marinade ingredients together then pour over the cucumber pieces. Allow to marinate for 4+ hours for optimal flavor, or eat immediately if you just can’t wait!

I love so many things about the holidays, but one of the things I love most of all is the familiar smells and tastes. I love tradition, and pulling an overnight strata or egg bake out of the oven on Christmas morning is one of my favorite parts about the day. Stratas require very little effort, especially in the morning when you’re ready to serve. All you have to do is toss it in the oven! The smell is undeniably good. They’re also incredibly versatile. Make it vegetarian and add in some sliced mushrooms and additional peppers, or switch up the protein to crumbled sausage or bacon. We used fontina cheese from our friends at Ferndale Farmstead  and it worked so beautifully. Creamy, melty and delicious. An overnight strata has been a longstanding tradition at my house, and I hope you’ll fall in love with this recipe and make it your own! INGREDIENTS: 1 loaf sourdough bread, cubed Olive oil 4 cloves minced garlic ½ white onion ½ red bell pepper ½ t red pepper flake Small handful spinach 1 cup milk ½ cup half and half 8-10 eggs 1 T dijon Salt and pepper 1-1½ cups thick cut ham, diced 1 ½ cups fontina cheese Scallions DIRECTIONS: 1.) Cube the sourdough into one inch pieces, and dice the ham. Set both aside. 2.) Sauté the diced onion and bell pepper in oil in a medium high skillet for about 4 minutes, along with garlic, salt, pepper, and red pepper flake. 3.) In a large mixing bowl, beat together the eggs, milk products and dijon along with additional salt and pepper. Mix in 1 cup of fontina cheese. Gently fold in the bread cubes and diced ham, making sure all of the bread is coated by the egg mixture. 4.) Prepare a large casserole dish by lightly greasing it. Pour in the strata and cover with the remaining half cup of cheese. 5.) Cover with foil and set overnight in the fridge. In the morning, pull the strata out a half an hour before baking. Bake at 350 for 30 minutes, covered. Then remove the foil and cook for an additional 5 minutes. Garnish with freshly sliced scallions.

I love surprising people by how delicious roast vegetables can be. With the right amount of salt and oil, you can make the veggies the star of the show! For Christmas, I really wanted to create a slightly upscale version of the roast veggies that I make all the time. Insert the toasted pistachio. It’s only one extra ingredient, but ooooh my goodness. It adds the most incredible crunch and bite. It elevates this dish and makes it a showstopper. Add some fresh lemon juice and boom- your veggies are ready! Note that parsnips and carrots do take a bit to cook through, so just plan accordingly! INGREDIENTS: 1 lb carrots, cut lengthwise 1 lb parsnips, cut lengthwise 1 lb brussel sprouts, cut in half 1/2 cup olive oil Salt and pepper 4 cloves minced garlic Red pepper flake Fresh lemon 1 cup pistachios Fresh parsley DIRECTIONS: 1.) Slice the vegetables lengthwise and toss with a generous amount of olive oil, minced garlic, salt, pepper and red pepper flake. Roast in the oven at 475 degrees until cooked through, about 35 minutes. Note: The parsnips and carrots will take longer to cook than the brussels. Add the brussel sprouts into the oven for the last 20 minutes of cooking time. 2.) Meanwhile, gently chop the pistachios and add to a sauté pan. Lightly toast, being careful not to burn them. 3.) Once the vegetables are cooked through, remove from the oven and squeeze fresh lemon juice over top. Arrange them on a serving tray and cover with toasted pistachios, then garnish with chopped fresh parsley.

Ooooh baby do I have a good gift for you today!Fall is here and that means it’s comfort food season. This pasta comes together in literally under 15 minutes, and there is zero prep required of you aside from grating some cheese and slicing up some tomatoes. I made this the other night and commented a couple of times “This is way better than it should be for how little effort this took!” Ha! It is super luscious and creamy thanks to the extra starch that comes from cooking the pasta in the same liquid that will become your sauce. This will absolutely become my new go-to quick pasta dinner because it’s crazy fast and crazy good. It’s garlicky and rich and oozing with flavor. Can’t wait for you to try it! ONE POT TOMATO BASIL LINGUINI Ingredients: - 12-oz linguini or spaghetti - 4 cups chicken broth - 1.5 cups chopped fresh tomatoes - 2 T olive oil - 1/2 t red pepper flake - 4 cloves garlic, minced - 3 T heavy cream or half and half - 8 basil leaves, chiffonade - 1 t salt - 1/2 t pepper - 1/2 cup grated parmesan 1.) Chop up the tomatoes and chiffonade basil. 2.) Add all ingredients except the parmesan to a dutch oven over medium heat. Stir to break apart noodles (we want to avoid any clumps of pasta) and bring to a boil. Boil, stirring frequently, until the pasta is cooked through and sauce is mostly evaporated, roughly 10 minutes. 3.) Serve with grated parmesan on top.

This is the first time I’ve taken Fancified Costco  to the blog, and it’s for darn good reason. (PS. Fancified Costco is my series I have going on my instagram (@mydailydelish). I take Costco products and show you how to turn them into something new and fabulous!)This pastry is a hybrid of a scone and a shortcake, hence the name. Eden and I bought a big ol’ bag of the Krusteaz brand pancake mix at Costco, and with a few extra ingredients turned it into these cuties! We made some homemade whipped cream and picked some blackberries from across the street, and a heavenly trio was born. This recipe was found on the Krusteaz website. These scone-cakes are super fluffy, perfectly sweet, and have the right amount of crumble to them. If you want to make a yummy dessert (or breakfast!), try these out. Especially if you aren’t a baker and would like an easy-button option like me. Enjoy! SCONE-CAKES Yields a dozen scone cakes INGREDIENTS: 3 cups Krusteaz pancake mix 1/2 cup white sugar 1/2 cup flour 1 stick butter, chilled and grated 3/4 cup heavy cream 1 egg DIRECTIONS: 1.) Preheat the oven to 400 degrees. 2.) Add pancake mix, sugar and flour to a mixing bowl and mix until combined. 3.) Add in cooled and grated butter. Mix until the butter is crumbly. Add in heavy cream and an egg, and mix until a dough forms. 4.) Lay out the dough on a floured surface. Roll until the dough is 3/4” thick. Slice into triangles, or use a biscuit cutter to form circles. Bake in the oven for 14 minutes until slightly golden on top and cooked through. Homemade whipped cream is so easy! Whip together a cup of heavy cream, a tablespoon of white sugar, and a teaspoon of vanilla extract. Whip until soft peaks form. For the fruit, add your berries and/or fruit of choice to a bowl and sprinkle with a teaspoon of white sugar. Add a splash of fresh lemon juice and stir. Allow the fruit to hang out in the fridge for an hour or more.

I’m not a baker and much prefer to support my local friends who are, but I did decide I really wanted to learn how to make my own orange rolls. I love cinnamon rolls, but there’s just something about orange rolls… They scream winter to me. I love using the juice of fresh navel oranges when they’re in season, and appreciate the tang of the orange zest alongside the classic cinnamon and sugar flavors. Keep in mind that these rolls require a bit of time because you’ll need to let them rise a couple of times. They’re fluffy and sweet and the perfect thing to make for a crowd. This recipe was adapted from Mel’s Kitchen Cafe ORANGE ROLLS Yields 12 rolls, total time: 3.5 hours INGREDIENTS: Dough: ½ cup milk, warmed 1 package instant yeast ½ cup fresh squeezed orange juice ¼ cup butter, softened ¼ cup white sugar ½ teaspoon salt 1 egg 3 ½ cups flour Filling: ½ cup butter, softened ¾ cups granulated sugar 1 teaspoon ground cinnamon 3 tablespoons fresh orange zest Frosting: 3 tablespoons cream cheese, softened 6 tablespoons butter, softened Pinch of salt 2 tablespoons fresh orange juice 2 teaspoons orange zest 1¼ cups powdered sugar 1 teaspoon vanilla extract DIRECTIONS: Make the Dough 1.) Warm the milk in a small saucepan until just below a simmer. Transfer the warmed milk to a stand mixer and dissolve in a package of instant yeast. Stir in the yeast. 2.) Add in the orange juice, softened butter, sugar, salt and an egg. Use a dough hook and begin to mix on low. Slowly mix in the flour. You may need as little as 3 cups or as much as 4 cups. The final product should be slightly sticky but not wet. 3.) Transfer the dough to a lightly floured surface. Knead the dough for 3-4 minutes. Form it into a ball and transfer to a lightly oiled bowl. Cover the dough with a clean kitchen towel and allow it to double in size, about an hour and a half. Make the Filling 4.) Meanwhile, combine the filling ingredients in a medium sized bowl. Stir until combined. Prepare the Rolls 5.) Once the dough has risen, roll it into a 10x15” rectangle. Spread the filling over the dough, leaving only a half an inch on the edges. Tightly roll up the dough into a large log. Use a serrated knife and slice into 12 even pieces. 6.) Arrange the rolls in a lightly greased baking sheet. Allow the rolls to rise for an additional hour to two hours, depending on the heat/humidity of your kitchen. They should be puffy and doubled in size. Preheat the oven to 350 degrees. 7.) Bake the rolls for 19-22 minutes at 350 degrees. Make the Frosting 8.) While the orange rolls are baking, mix together the frosting ingredients with a stand mixer. The frosting should be creamy and well combined. Ice the rolls as soon as they have cooled for a few minutes. Serve and enjoy!