Kourtney Kardashian Salad Recipe

This recipe can be used for lunch or dinner, but for these purposes, let’s call it a clean appetizer. This healthy and refreshing salad recipe comes from Kourtney Kardashian’s physical and mental wellness website: Poosh. A good salad is made great with organic ingredients (and avocado – Always add.)

With a 5 minute prep-time and 8-minute cook-time, this dairy and gluten free meal is sure to get you in the mood for an intense conversation with your family around a marbled kitchen island, in true Keeping Up With the Kardashians fashion. This easily prepared meal will be the quickest and healthiest way to feel like the newest Kardashian sibling.

INGREDIENTS:

Dressing

  • 1/4 cup of fresh-squeezed organic lemon juice (approximately 2-3 lemons)
  • 1 teaspoon regular organic mustard
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon white wine vinegar or rice vinegar
  • Salt and pepper (to taste)

Salad

  • 1 cup fresh organic romaine lettuce
  • 2 fresh organic carrots, shredded
  • 2 organic Persian cucumbers or 1 organic fresh cucumber, sliced
  • 1 large ripe avocado
  • 1/2 cup organic chicken breast, seasoned with salt, lemon pepper, and the juice of half an orange

Optional: add sunflowers seeds, fresh cherry tomatoes, shredded almonds, or other toppings

INSTRUCTIONS:

  • Grill the seasoned chicken.
  • Add greens, carrots, cucumbers, and grilled chicken to plate.
  • Mix dressing ingredients and serve on the side.
  • Slice avocado to top the salad.
  • Serve and enjoy.

Photo courtesy of Poosh website

Gigi Hadid’s Spicy Vodka Pasta

Now, I know what you’re thinking. Another day, another pasta recipe. But this isn’t just an ordinary one. This is Gigi Hadid’s pasta recipe, crafted and displayed on her Instagram stories for all the world to see.

Once Gigi Hadid posts a lengthy Instagram story depicting her pasta dinner, you have no other choice but to screenshot the story thread and try it out for yourself.

I was hesitant at first because the ingredients and steps seemed simple enough but boy, does this dish have some flavor!

Let’s get started.

All spicy vodka sauces to make gigi hadid’s dish

Things you’ll need to make Gigi Hadid‘s recipe stand out:

  • ¼ cup of olive oil
  • Small clove of garlic
  • ¼ shallot (Gigi only had red onion so that’s what she used!)
  • Your choice of vodka
  • ¼ cup of tomato paste
  • ½ cup of heavy cream
  • Red pepper flakes
  • Fresh parmesan cheese
  • Fresh basil leaves, for garnish
  • Salt and pepper, to taste
  • 1 tablespoon of butter
All the ingredients of gigi hadid’s spicy pasta recipe

The measurements listed are for 2 servings. I was cooking for my family, so I doubled everything! The recipe is relatively simple to put together and took me around 30 minutes to prepare. I suggest boiling the pasta water while you’re assembling everything else.

In a large saucepan, heat your olive oil, diced garlic and shallot at medium high heat. If you’re using red onion instead of shallot, only use ¼ of the onion for two servings and half an onion for four. My local grocery store was fresh out of shallots so I used red onion. Cook until soft! This should take 3 to 4 minutes.

heating olive oil with onion to make gigi hadid's vodka dish

Next, add in your tomato paste. I added a bit extra then what was called for because I felt like it. Cook until the sauce becomes a deeper red and the onions are a bit caramelized. Once onions become translucent and a bit brown, that’s when you know you’re done!

Now for the vodka. Add a tablespoon of whatever vodka you have laying around to the sauce. Gigi says to stir until evaporated but as an amateur chef, I wasn’t quite sure what that meant so I looked it up. Ultimately, you leave the vodka in long enough for just the alcohol to be left behind.

I waited for 2 to 3 minutes then continued. I researched what vodka even did to the sauce in the end and learned that there are a few benefits. Vodka captures the flavors and enhances it, allowing you to taste every seasoning in all its glory. The liquid also has an emulsifying ability, allowing the sauce to become creamy and the tomato to become more tomatoey. It may not make sense now but once you taste it, you’ll get me.

Splash in your heavy cream, and add a teaspoon of red pepper flakes next. You can always add more or less of the flakes depending on how spicy you would like it.

I suggest not using the flakes as a topping or garnish in the end just because the texture will add some crunch, unless you’re into that. Stir until combined and season with salt and pepper! I was really tempted to add garlic salt at this point but I’m so glad I didn’t. Less is more in this recipe.

adding cream to gigi hadid's recipe

Throw your pasta into the boiling water. It doesn’t matter what type of noodle you use. Gigi used shells while I used cavatappi. If you’re wanting a heartier meal, I suggest thicker noodles like rigatoni, cavatappi, and rotini. When the pasta is done, save ¼ cup of pasta water before draining! This is important – you’ll thank me later.

Add pasta, pasta water and a tablespoon of butter to the saucepan. The pasta water allows for the sauce to stick better to the noodle. At first, I didn’t believe it but once I added it, I did see a difference!

the final dish of gigi hadid after completely cooked

Stir over medium heat until the butter has melted and the sauce is looking nice. Add ¼ cup of freshly grated parmesan cheese and stir! Make sure everything looks mixed together. Then, you’re done! To plate, sprinkle some leftover parmesan and chopped basil!

Overall, my family voted that this is for sure a keeper. I was doubtful once reading all the ingredients because it looked like it would lack flavor, but I was definitely wrong. I didn’t add any extra seasonings or ingredients, and it was perfect. The part that took the longest was the chopping but everything was relatively easy to put together. Feeling one step closer to becoming a part of the Hadid family…a girl can dream. Make sure to tag us if you use the recipe. Happy cooking and remember, the phone eats first.

Strawberry Crunch Cake Recipe

If you want a soft and crunchy treat for birthday parties or any special occasion for your kids or any loved one. Strawberries are one of the sugary fruits. As the strawberry season is approaching in Texas, this is a great time to make any type of strawberry-baked recipe. Strawberry crunch cake is sweet, tasty, and easy to make. Strawberry crunch is a great classic cake.

Strawberry crunch cake can be decorated with fluffy whipped cream or a slice of strawberries for topping. For birthdays, I would recommend that boys’ parties have blue frosting for the toppings and girls can have pink frosting.

I would highly recommend using vanilla buttercream for the frosting. You have sprinkles for some pop of fun in the colors. This cake gives us childhood nostalgia of strawberry crunch ice cream.

If you’re not a big fan of vanilla, you can replace it with chocolate or any favorite flavor of the cake. When it comes to the cake recipe, your creativity is limitless.

How To Make Strawberry Crunch Cake?

Ingredients

  • 1 box vanilla cake mix,
  • 1 box strawberry cake mix,
  • 1 1/2 c. butter, softened

Frosting

  • 6 c. powdered sugar
  • 2 tsp. pure vanilla extract
  • 6 tbsp. heavy cream

Toppings

  • 1 c. freeze-dried strawberries
  • 1/2 box Nilla wafers, crushed
  • 3 tbsp. melted butter
  • Oreos cookies

Strawberry Crunch Cake Recipe in Simple 5 Steps

The following are the steps to bake a delicious strawberry crunch cake:

Step 1: Preheat the oven to 350°F and prepare four 8 or 10 inch round cake pans.

Step 2: Prepare the vanilla and strawberry cake mixes you can follow the cake box ingredients. Prepare pans to bake two vanilla cakes and two strawberry cakes after baking, remove from pans after 10 minutes and then cool completely on a rack.

Step 3: Use a large mixing bowl and beat the softened butter and 3 cups of powdered sugar. After smoothing the mixture, add the remaining 3 cups of sugar, vanilla extract, and heavy cream until it is fluffy.

Step 4: Take the freeze-dried strawberries and Nilla wafers and crush them in a Ziploc bag using a rolling pin or anything to crush it. Add the melted butter to the bag until the mixture is combined.

Step 5: Lastly, place one of the cooled white cakes on a plate and frost the top of it and then place one of the strawberry cakes on top of that one and frost the cake. Repeat with the remaining two cakes and put the crunch mixture all over the top and sides. Enjoy!

Matcha Swiss Roll with Lemon Cream Recipe

This Matcha Swiss Roll With Lemon Cream Filling – light, fluffy and not too sweet. Green tea flavored sponge cake, filled with fresh and smooth lemon mascarpone whipped cream.

Ingredients:

Matcha Swiss Roll

  • ¾ cup all purpose flour
  • 1 ½ tbsp cornstarch
  • 3 tbsp matcha
  • 1 tsp baking powder 
  • ½ cup granulated sugar
  • 4 eggs
  • 2 tbsp milk 

Lemon Whipped Cream

  • 1 cup heavy cream
  • 2 tbsp sugar
  • 3 tbsp lemon juice

Directions:

Matcha Swiss Roll

  1. Preheat the oven to 375ºF.
  2. Place a mesh sieve over the opening of a large mixing bowl. Sift the flour, cornstarch, matcha, and baking powder. Pour the sifted dry ingredients into another bowl and sift 2 more times. 
  3. Separate the egg yolks and egg whites into 2 separate bowls. Place the egg whites in the fridge. 
  4. Add the egg yolks into a mixing bowl and whisk. 
  5. Add ¼ cup of the sugar into the egg yolk mixture and whisk until it doubles in size. 
  6. Add the egg whites into another mixing bowl. Beat the egg whites with an electric mixer until foamy then gradually add the rest of the sugar while mixing. 
  7. Beat until the egg whites form stiff peaks. 
  8. Gently mix some of the egg whites into the egg yolk mixture until incorporated. Pour this mixture into the egg whites. 
  9. Fold the mixture until incorporated.
  10. Add in the dry ingredients and milk and gently fold until incorporated. 
  11. Line the bottom and sides of a sheet pan with parchment.
  12. Pour the batter into the sheet pan and spread evenly. 
  13. Tap the sheet pan on the counter to remove air bubbles. 
  14. Bake for around 10 minutes or until an inserted toothpick comes out clean. 
  15. Remove the cake from the oven.
  16. Carefully place another sheet tray over the cake and flip. The cake should come out of the other sheet pan.
  17. Carefully remove the parchment paper. 
  18. Place another sheet of parchment paper on top of the roll and carefully flip the sheet pan onto a flat surface. 
  19. Gently roll the cake on the parchment paper. Transfer it to a wire rack and let it cool completely. 

Lemon Cream

  1. Add the heavy cream, sugar, and lemon juice into a chilled mixing bowl.
  2. Whisk the mixture until it forms soft peaks. 

Assembly

  1. Unroll the cake onto a flat working surface.
  2. Using an offset spatula, spread an even layer of lemon whipped cream onto the cake.
  3. Gently reroll the cake. Cover the roll with cling wrap and refrigerate for around 2 hours before serving. 
  4. Remove the roll from the fridge and unwrap. Slice off the ends to reveal the beautiful swirls and serve!

Egg Frittata

Do you have that one recipe you’ve made so often, it is a staple in your meal rotations? For me, it is an egg frittata. The recipe is so forgiving and is perfect for breakfast, lunch, or dinner. Depending on what sides you serve it with, it is the ideal staple for any meal. 

This is my go-to frittata recipe, but what is fantastic about them is you can change up the ingredients to fit whatever you have in your refrigerator. I love making mine toward the end of the week to use up my leftover veggies.

Here’s what you’ll need:

8-10 eggs 

½ pound ground turkey 

2 handfuls cherry tomatoes 

½ cup yellow onion 

1.5 cups potato hash 

1 cup shredded cheese (measure with your heart)

1 large handful of spinach 

3 Tbs parsley 

1 tsp Salt 

1 tsp Pepper 

1 tsp Garlic powder

You’ll notice in the list of ingredients, a few things are measured by the handful. My method of cooking is not to stick to hard to exact measurements! If you have more or less of one ingredient, it will not change the integrity of this recipe. The only ingredient you should account for is the eggs. 8-10 eggs are enough to coat all of the fillings and yield you a whole frittata. 

The Recipe

Start by dicing your onion and slicing your cherry tomatoes in half.

Set the oven to 375 degrees. 

Turn the stove on medium heat and place the oven-safe pan on the burner. My favorite to use is a cast iron skillet. 

Saute the ground turkey and onions until the turkey is fully cooked and the onions are translucent. 

While the turkey is cooking, crack the eggs into a separate bowl and beat until fully incorporated. Set aside. 

Remove the turkey and onions from the pan and add in cherry tomatoes and potato hash. Cook the cherry tomatoes and potato hash until the tomato skin starts to wrinkle. This will take About 3 minutes.

Add back in your ground turkey and onions. Cook together for an additional 2 minutes. 

Add spinach, parsley, salt, pepper, and garlic powder. Cook until spinach is wilted. 

Add in egg mixture and cheese. Stir until all ingredients are evenly dispersed. 

Place the entire pan into the oven and set a timer for 15 minutes. 

Remove the pan and let cool. Slice and serve! 

The entire recipe comes together in about 45 minutes, including cook time! 

What are some other ways to modify the recipe? Here is a list of other veggies that would go great in a frittata: 

  • Olives
  • Sun-Dried tomatoes
  • Artichokes 
  • Zucchini 
  • Peppers 
  • Mushrooms 
  • Broccoli 

You can also switch up what meat and cheese you use. Ground beef, ground pork, feta cheese, mozzarella, and pepper jack would be great substitutes. 

Traditionally, frittatas are served for breakfast, but this dish is also great for lunch or dinner. Serve with a side of sweet potatoes and your favorite cooked veggie for the perfect and easy weeknight dinner. 

After you try this recipe, you may find a modification that works best for you. I encourage you to try new flavor combinations and see what you like best! 

Vegan Tomato Soup Recipe – Easy Step Process

A daily dose of vitamin A and C can come from vegan tomato soup with coconut milk. A bowl of tomato soup keeps the doctor away. If you’re looking for a meal with low calorie and low fat food vegan tomato soup with coconut milk is the meal for you.

Our favorite thing is that you can have this soup with so many other dishes like sandwiches (we love grilled cheese), salads, veggie quesadillas, and so many other favorites.

How To Make Vegan Tomato Soup (Homemade Process)

Ingredients

  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can diced tomatoes
  • 1 ½ cups diced onion
  • 1 (14 ounce) can light coconut milk
  • 1/2 tablespoons dried parsley
  • 1/2 teaspoon dried oregano

Directions To Make Vegan Tomato Soup

  1. Add in olive oil, onions and a little bit of salt into your pot.
  2. Then wait for 5 minutes for your onions to turn brown.
  3. Add in diced tomatoes and coconut milk.
  4. Add dried parsley, basil, and oregano.
  5. Use a blender to blend until it is smooth.
  6. let it simmer for 5 minutes again.
  7. Eat with any side you like.

How To Store Vegan Tomato Soup?

Your soup can simply be stored outside for about 6 hours. If you plan to enjoy at a later time, refrigerate and warm on high for 45 seconds.

What To Serve with Vegan Tomato Soup?

Here is a list of our favorite items to serve with your soup: grilled cheese sandwich, green bean salad, fried paneer and cheese parokras, stuffed potatoes (bakes), shrimp avocado salad, smoked salmon, oven-fried zucchini, cornbread, and so much more!

Healthy Banana Pancakes

What You’ll Need For This Recipe:

2 bananas

2 eggs

½ cup oats

½ cup of your choice of milk

2 tsps baking powder

1 tsp of vanilla

Salt

Cinnamon

Blend all your ingredients together. Use a measuring cup or spoon to scoop batter onto a heated skillet! Make sure your skillet is greased so the pancakes will easily come off. When you start to see bubbles come up on the pancakes, flip! Cook both sides and serve with butter, syrup and whatever toppings you like!

Riverdale Inspired Chocolate Milkshake

For a 50’s style treat, you can take a mental trip to a flawed and dramatic town called Riverdale. Head on down to a classic neon-lit diner, aptly coined Pop’s Chock-lit Shoppe, for a nice and frothy chocolate milkshake. The sweet treat will calm your nerves while you’re dealing with normal teen angst issues– like college applications, hooded murderers, final exams, and organ harvesting cult leaders. Some whipped cream and a cherry are both optional but highly recommended!

NGREDIENTS-

  • 4 Scoops (about 2 cups) vanilla or chocolate ice cream
  • ½ Cup of cold milk
  • ¼ Cup of Hershey’s syrup

INSTRUCTIONS-

  • Place ice cream, milk, and syrup in a blender container
  • Cover; blend until smooth. Garnish, if desired. Serve immediately. Makes two 10 oz. servings.

T-bone Steaks Texas Tasty Recipe

We are always trying to find new ways to cook up our all time favorites. T-bone steaks are a favorite of ours and Masterbuilt just set us up with their Gravity Series 1050 grill, so we had to grill them as one of our first recipes on the 1050!

Ingredients

Masterbuilt Grill

4 T-bone steaks

3 tbsp kosher salt

3 tbsp smoked paprika

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp dried oregano

2 tbsp coarsely ground black pepper

1 tbsp brown sugar

1 tbsp ground cumin

Directions

  1. Thaw steaks overnight.
  2. Apply seasoning evenly to both sides of the steaks prior to grilling.
  3. Set grill to 450 degrees F.
  4. Grill 5 minutes per side at 450 degrees F.

Internal temp guide:

Rare 125 deg F

Medium Rare 135deg F

Medium 145deg F

Medium well 150deg F

Well Done 160deg F

@texastasty

Our Masterbuilt Gravity Series 1050 is our go to during the holidays and this week we made some T-bone steaks. #recipe #steaktiktok #steakrecipe

♬ original sound – texastasty

Plant-Based Green Goddess Salad-in-a-Jar, feat. Karuna’s Avo-Keto

Do you want to end the year on a healthy note or start next year on a hight note? We are! Here is our favorite Salad-in-a-Jar recipe from My Karuna.

The star of the show is the flavorful green goddess dressing which features Avo-Keto, Karuna’s keto-friendly superfood smoothie. Created with a nutritious blend of avocado, coconut, and ginger, this whole plant smoothie is rich in plant-based fiber and protein. It is the perfect base for this tasty salad dressing. Layer the dressing in a jar with some of our favorite whole ingredients and you’ve got yourself a delicious meal-prep! All you need to do is mix to enjoy!

Ingredients

For the Dressing

  • 1 bottle KARUNA’S AVO-KETO
  • 1 avocado
  • 1 lemon, juiced
  • 2 cloves garlic
  • ½ cup parsley
  • 2 stalks green onion
  • ¼ tsp sea salt
  • 1/8 tsp black pepper

For the Salad

  • ½ cup chickpeas, cooked
  • ½ cup red quinoa, cooked
  • ½ cup brussels sprouts, shredded
  • ½ cup sugar snap peas
  • ½ cup kale

Instructions

  1. In a high-speed blender, process all the ingredients for the dressing until smooth. Divide the dressing between two 16 oz jars.
  2. Layer on chickpeas, quinoa, brussels sprouts, sugar snap peas, and kale. Store in the refrigerator for up to seven days.