Ereka Vetrini

SAVE this easy HIGH PROTEIN, GLUTEN FREE stuffed cabbage for an easy weeknight meal! Yes, the kids ate it and loved it. Ingredients: 1 head green cabbage 1½ lbs ground turkey (85/15) 1 tsp salt ¾ tsp paprika 1½ tbsp jarred Calabrian chili pepper 1 onion minced 1 carrot minced 1 celery stalk minced 3 tbsp parsley 1 egg 1 cup cooked quinoa ⅓ cup grated parm 3 cups sauce 3 tbsp balsamic reduction -Wrap the cabbage in plastic wrap and place in the freezer overnight or until frozen solid. Remove from freezer, place in a bowl and allow to thaw. You can also use the defrost function on your microwave to quickly thaw the cabbage. -To a bowl add all the remaining ingredients except for the grated parm, sauce and the balsamic reduction. Mix well. -Preheat oven to 375F -Carefully peel 10 leaves from the thawed cabbage. Add a meatball sized portion of the raw meat mixture to each leaf and wrap as shown. -Add the sauce to a 10 inch skillet and nestle the cabbage bundles in the sauce. Cook for 30 minutes, remove from oven, top with grated parm and return to oven to cook for 20 minutes more. -Finish with balsamic reduction and enjoy! #EasyRecipe #glutenfree #highprotein #lowcarbrecipes #highproteinrecipes #glutenfreerecipes #cookingvideo

I just LOVE this sushi hack!! Would you make this for your valentine? NOTE: you can use the top of an egg carton in place of an ice cube tray. Ingredients: 6 ounces sushi grade fish sliced thin ½ avocado sliced thin 1 cup sushi rice 16 pieces dried Seaweed cut into 1½ by ½ inch pieces ¼ cup tobiko ¼ cup crispy onions ¼ cup spicy mayo (recipe below) Spicy Mayo Ingredients: ¼ cup mayo 3 tsp sriracha 1 tsp sesame oil 1 tsp lemon juice or yuzu Add all the ingredients to a bowl and mix well #cookinghack #sushihack #ValentinesDay #cookingvideo #EasyRecipe #quickrecipes

#ad #Sargentopartner This easy make-ahead BUTTERNUT & CHEDDAR TART will have your guests coming back for seconds! Holiday entertaining can be complicated so I like to find ways to keep the side dishes simple. I chose @Sargento Cheese 4 State Cheddar® cheese because the combination of sharp and mild cheddar cheese compliments the subtle sweetness of the butternut squash and caramelized onions. #ad Ingredients: 1 large butternut squash 1 tbsp olive oil 1 tsp salt ¼ tsp pepper 2 tbsp butter ½ tsp dried sage 2 sweet yellow onions sliced thin 1 tbsp fresh thyme 1 store bought pie crust, defrosted 1, 7.5 ounce bag of Sargento Shredded 4 State Cheddar® cheese Hot honey (optional) Preheat oven to 400F Peel and deseed the butternut squash. Slice into ¼ inch pieces then place onto a parchment or silicon lined baking sheet. Coat squash with 1 tbsp olive oil and season with ½ tsp salt + ¼ tsp pepper. Roast for 15 minutes. Remove from oven and then lower the temperature to 375F. Add the butter to a medium sized skillet and melt over medium heat. Once butter has melted, add sliced onions, ½ tsp salt and ½ tsp dried sage. Sautè over medium to medium-low heat for 25 minutes or until the onions have caramelized. Be sure to toss the onions occasionally as they cook and adjust the heat so that they do not burn. To the defrosted pie crust begin to layer ⅓ of the Sargento Shredded 4 State Cheddar, ½ the roasted butternut squash, ⅓ the caramelized onions and ½ the fresh thyme. Do this twice and then finish with a thick layer of shredded cheese and a sprinkle of caramelized onions. Bake for 20 minutes on the middle rack until the cheese has melted and crust is golden brown.

Kicking off 2025 with a protein & fiber packed ROASTED GARLIC & PARM SPAGHETTI SQUASH! Full recipe below. Ingredients: 2 bulbs garlic 1 spaghetti squash ¼ cup + ½ tbsp olive oil ¼ cup grated Parmigiano Reggiano 1 tsp lemon juice ¾ tsp salt 3 tbsp low fat milk ½ cup low fat cottage cheese ½ cup panko breadcrumbs 2 tbsp dried parsley ½ tsp onion powder Instruction: -Preheat the oven to 400F -Cut the top off of each bulb so that just the tops of the cloves are exposed. Wrap in aluminum foil and roast for 35 minutes. Remove from oven and let cool to room temp. -Cut the squash In half widthwise and deseed. Brush with each half with ½ tbsp olive oil and place, cut side down, onto a parchment lined baking sheet. Roast for 30 minutes. -To a blender add; lemon juice, 2 tbsp olive oil, 2 tbsp grated parm, ½ cup cottage cheese, ½ tsp salt and milk. Squeeze the roasted garlic from the bulbs into the blender. Blend until creamy and smooth. -To a bowl add the bread crumbs, remaining grated parm, dried parsley, onion powder, remaining salt and remaining olive oil. Mix well. -Fill the spaghetti squash with the roasted garlic and parm mixture, top with breadcrumbs and bake on the top 3rd of the oven for 10-15 minutes more or until the breadcrumbs are golden brown. #highprotein #highfiber #yum #spaghettisquash #EasyRecipes #lowfatrecipe #cookingvideo

SAVE this season's cake stand cocktail for your next holiday party!! This MEGA ESPRESSO MARTINI is so fun and easy to make! Serves 20-24 Ingredients: -4 cups espresso (I dissolved 10 rounded tbsp of instant espresso in 5 cups of water) -4 cups vanilla vodka (I stored mine in the freezer) -4 cups coffee liquor -½ cup simple syrup (see recipe below) -Toasted marshmallows (optional) To a large pitcher add all the ingredients except the marshmallows. Mix well and store in the refrigerator for at least 4 hours. I prep mine the night before. Right before serving, in batches, add the espresso martini to a high speed blender. Blend on high for 30 seconds and pour into the inverted cake stand. NOTE: only fill the blender ½ way each time. The froth is significant and will spill over if you overfill the blender. I KNOW FROM EXPERIENCE. Use a ladle to pour into the martini glasses.

DON’T FRY YOUR CALAMARI, STUFF THEM! Recipe below. This method results in tender calamari that is packed with flavor and can be prepared the night before! For the Calamari 15 large calamari, cleaned and tentacles removed 1 tsp salt ½ tsp pepper 15 toothpicks For the Stuffing: 2 tbsp olive oil 1 tbsp butter 3 garlic cloves minced ½ Calabrian chili pepper, deseeded & minced or 1 tsp of dried chili flakes ½ tsp salt ¼ tsp pepper 1 lb rock shrimp or regular shrimp minced ¼ cup wine 2 tbsp fresh parsley ½ cup regular unseasoned breadcrumbs For Sauce: ¼ cup olive oil 3 cloves garlic minced 1 tbsp jarred Calabrian chili minced 3 tbsp capers 1 jar pitted Kalamata olives, drained 1 26 ounce can tomato puree 1 28 ounce can crushed tomatoes 1 cup water 1 cup whole olives 3 tbsp fresh parsley -To a small pan, add olive oil, butter, garlic, chilis, salt and pepper. Sautè over medium heat until the garlic is golden brown. -Add minced shrimp and cook until pink (about 3 minutes) then add white wine and parsley. Stir to combine and cook for 3 more minutes to allow the alcohol to burn off. -Turn off the heat, add breadcrumbs, mix and set aside. -Grab the calamari and season both sides with salt and pepper. -Fill each calamari with breadcrumb mixture leaving room at the top and bottom. The stuffing will expand so don’t over stuff them. -Seal each calamari with a toothpick as shown and set aside. -Time to make the sauce. To a large (11.5 inch) deep skillet, add ¼ cup of olive oil, 3 gloves minced garlic, all the capers and the jarred Calabrian chili pepper. Sautè over medium-low heat until the garlic is golden brown. Add the tomato puree and the crushed tomatoes PLUS 1 CUP OF WATER. Increase the heat to medium let simmer for 15 minutes, then mix in parsley and olives. -Now submerge all the stuffed calamari in the sauce, cover and let simmer for 45 minutes. -Serve warm with toasted bread!! #feastofthesevenfishes #feastofthe7fishes #calamari #italianfood #EasyRecipe #christmasevedinner #holidaydinner

Would you try this crudo for FEAST OF THE SEVEN FISH? My Nonna would not approve, but my parents (I miei genitori) and my family love it! Ingredients: ½ cup soy sauce (DO NOT USE LOW SODIUM SOY SAUCE) ½ cup mirin 3 fresh egg yolks 3 tbsp olive oil 1 lb thinly sliced sushi grade fish, I used tuna ootoro, bluefin tuna & salmon 3 scallions finely chopped 6 Thai or regular basil leaves Pinch of salt Note: If you can't find mirin, mix together ¾ cup soy sauce and 3 tbsp honey. Add soy sauce and mirin to a bowl and whisk well. Gently drop the yolks into the soy mixture and let sit for 1½ hours. Drizzle the olive oil onto the serving plate. Plate the sushi as shown. Top with soy cured eggs, scallions, basil and a pinch of salt. #feastofthesevenfishes #crudo #sashimi

This SUPER EASY PERSIMMON CARPACCIO is my go-to when I'm looking for light, easy, and elegant holiday appetizer. Full recipe below. ⅓ cup olive oil 2 ½ tbsp pomegranate juice or blood orange juice 2 ½ tbsp honey 1 ½ tsp chili crisp ½ tsp table salt 3 Fuyu persimmon sliced thin ⅓ cup pomegranate seeds ⅓ cup chopped pistachio 6 ounces of burrata A few pinches flakey sea salt To a medium-sized bowl add the olive oil, pomegranate juice, honey, chili crisp, ½ tsp table salt and whisk. 5 minutes before serving, drop persimmons into the bowl and toss to coat. Place the persimmon slices onto your serving platter and top with pomegranate seeds, chopped pistachio, burrata and flakey sea salt.

FULL RECIPE BELOW. What are your New Year’s Eve/New Year’s Day traditions? Serves 4-6 Lentil Salad Ingredients: 8 carrots sliced into 1 inch pieces 1 tbsp olive oil ½ tsp salt ½ tsp cumim ½ tsp paprika ½ tsp onion powder 2 bundles of scallions sliced thin ¼ cup chopped parsley 1 ½ cups cooked black lentils 2 tbsp EXTRA VIRGIN olive oil ½ tsp flaky salt -Bring a large pot of water to boil. -Add carrots to the water and boil for only 1 minute. -Strain water and let air dry for 10 minutes. -Preheat oven to BROIL. -Place carrots onto a baking sheet and coat with olive oil. -Season with salt, cumin, paprika and onion powder. -Broil for 8-10 minutes on top rack or until charred. -Toss carrots with scallions, parsley and lentils. -Spread roasted garlic yogurt sauce (see below) onto a serving plate and top with lentil salad, flaky sea salt and extra virgin olive oil. Roasted Garlic & Yogurt Spread Ingredients: 2 bulbs garlic 1 tsp lemon juice 3 tbsp grated parm ½ cup Greek yogurt ¼ tsp salt 2 tbsp milk -Preheat oven to 400F -Cut the top of each bulb off so that just the top of the garlic cloves are exposed. -Roast for 35 minutes, remove from oven an let cool to room temp -To a blender add; lemon juice, grated parm, Greek yogurt, salt and milk. Squeeze the roasted garlic from the bulbs into the blender. Blend until creamy and smooth. #vegetarian #EasyRecipes #saladrecipe #newyearseve #tradition #yum #cookingvideo

SAVE my recipe for Dubai Chocolate DATE BARK if you are looking for an easy, last minute DIY gift! Full recipe below. You can find both the shredded phyllo and pistachio cream on Amazon. Ingredients: 10 large pitted dates 2 tbsp butter ¾ cup shredded phyllo (Kataifi) 4 ounces pistachio cream ¾ cup dark chocolate chips Open up the dates and place them onto parchment lined paper, overlapping them slightly as shown. Place another piece of parchment paper on top of the dates and press down on them with the bottom of a glass or jar. Remove the top piece of parchment paper and set dates aside. Add butter to a nonstick skillet and melt over medium heat. Add the shredded phyllo and toss until golden brown, then lower the heat, mix in pistachio cream, remove from heat and set aside. Add chocolate to a glass bowl and microwave for 30 second increments until fully melted. Top dates with pistachio phyllo mixture as shown. Top with melted dark chocolate, festive sprinkle and then place in the freeze for 15 minutes or until the chocolate has hardened. Slice with a sharp knife and enjoy! #dubaichocolate #foodtrend #diygifts #diyholidaygifts #EasyRecipe #datebark

SAVE my SPICY MAC & CHEESE RECIPE for your next winter dinner party or cozy night at home! You know I will be whipping this up for my Apres Ski Holiday Party! Ingredients 1 lb elbow macaroni, cooked 1 tbsp olive oil 4 cups shredded sharp cheddar cheese 2½ cups shredded gruyere 8 tbsp unsalted butter, divided in half 1 ½ cup panko breadcrumbs ⅓ cup grated parm 1¼ tsp salt ½ tsp paprika 3 tbsp chopped parsley ¼ cup flour 2 ½ cups whole milk 1 ½ cup heavy whipping cream ½ tsp garlic powder ½ tsp onion powder 4 ounces nduja or 3 tbsp jarred Calabrian chili pepper -Preheat the oven to 350F and lightly grease a 13x9 baking dish. -Combine the shredded cheese and set aside. -In a microwave, melt 4 tbsp of the butter. -To a medium-sized bowl add the breadcrumbs, grated parm, paprika, ½ tsp salt and 4 tbsp melted butter. Mix well and set aside. -Cook the pasta a few minutes shy of al dente, strain and toss with olive oil. Note: I usually DO NOT suggest tossing pasta in olive oil before adding the sauce, but in this case it is necessary. -Add 4 tbsp of butter to a heavy bottom pot and melt over low heat. Once the butter has melted, whisk in the flour. Continue whisking until the flour is lump free and the roux is a golden/blonde color. -Slowly whisk in the whole milk and the heavy whipping cream. Continue to whisk until it is lump free, then raise the temperature to medium and mix in the ¾ tsp salt, ½ tsp garlic powder, ½ tsp onion powder and all the nduja or Calabrian chili pepper. -Once the nduja has dissolved, begin slowly adding 4 ½ cups of the mixed cheddar and gruyere cheese. Continue to whisk until the cheese has dissolved and the sauce has thickened. It should take about 5 minutes to thicken. -Add the cooked pasta to the sauce and remove from heat. -Add ½ the pasta mixture to the baking dish. Then add the remaining 2 cups of cheese followed by the remaining pasta mixture. Top with the breadcrumb mixture and bake on the middle rack for 30 minutes. Serve warm #macandcheese #pastarecipe

FULL RECIPE BELOW. Should I try to recreate my NONNA’S UPSIDE DOWN RICOTTA CHEESECAKE FROM SCRATCH OR LEAVE AS IS? My grandma was born and raised in a small town outside of Naples, Italy. I asked my aunt how she thought to use Betty Crocker and my aunt said she thinks she got the tip from a woman at the factory she worked at when she came to this country. BIG THANKS to my @nonnagigi22 for stopping by to teach me how to make my childhood favorites! Ingredients: 1 tbsp orange zest 1 ½ cup sugar + ½ tbsp 3 lbs ricotta drained of excess moisture 8 eggs 1 tbsp orange blossom water (can sub with 1 tsp orange or vanilla extract) 1 box Betty Crocker Extra Moist Vanilla Box Cake ⅓ cup vegetable oil 1 tbsp butter. ¼ cup Strega, Galiano or Grand Marnier Liquor (optional) 3 tbsp powdered sugar Instructions: Preheat oven to 350F To make the macerated orange zest, add the orange zest + ½ tbsp sugar to a small bowl and gently mash with the back of a spoon then set aside. To a large bowl add ricotta, 5 eggs, macerated orange peel and orange blossom water. Use a hand mixer to blend until creamy then set aside. To another large bowl, add the Betty Crocker box mix, ⅓ cup vegetable oil, 3 eggs and 1 cup water. Blend until creamy. Grease a 13 by 10 baking dish with butter and line the bottom with parchment paper. Pour the cake batter into the pan and allow it to spread into the corners. Pour the ricotta cheesecake down the center as shown. Bake on the middle rack for 45 minutes to 1 hour. The center may be SLIGHTLY jiggly when you remove it from the oven. Let it cool completely then top with liquor of choice and powdered sugar. #italiancheesecake #holidaydesserts

SAVE my Protein Packed COTTAGE CHEESE ITALIAN CHEESECAKE (Recipe Below) to make when you need a dessert swap that actually satisfies your sweet tooth. Ingredients: 8 ounces pizzelle, biscotti or graham crackers 3 tbsp coconut oil melted 1 tbsp coconut oil solid 28 ounces 1% cottage cheese (STRAIN EXCESS MOISTURE) 4 ounce 2% Greek yogurt 5 large eggs cracked 1 cup maple syrup 
1 teaspoon vanilla extract
Zest of 1 lemon Zest of 1 orange 2 tbsp powder sugar (optional) ⅓ sliced almonds toasted ⅓ cup blueberries NOTE: cottage cheese varies greatly therefore please be sure to strain your cottage cheese to remove any excess moisture. -Preheat oven to 350F -Add pizzelle, biscotti or graham crackers to a food processor or blender and pulse until finely ground. Add 3 tbsp of melted coconut oil and pulse 10 more times. -Grease a 9 inch spring form pan with remaining 1 tbsp solid coconut oil. -Add the crust mixture to the springform pan and use the bottom of a measuring cup or glass to press the mixture down into the base of the pan. -Bake the crust in the oven for 10 minutes. Remove and let cool to room temp. -While the crust pre-bakes, add the strained cottage cheese, yogurt, eggs, ¾ cup maple syrup, and vanilla extract to a blender and blend until smooth. -Mix in the zest of both the lemon and the orange. -Pour the cheesecake batter over the cooled crust. Place the filled spring form pan onto a baking sheet and fill the baking sheet with enough water for it to rise ½ way up the side of the baking sheet. -Bake for 1 hour and 15 minutes or until the edges are golden brown. The center will jiggle when the pan shakes, but don’t worry it will firm while it cools. -Remove the cake and let it cool to room temp (preferably on a rack), then transfer it to the refrigerator and let it cool for 1 hour. -Top cake with powdered sugar (optional), remaining ¼ cup maple syrup, toasted almonds and blueberries. #highprotein #highproteinrecipes #highproteindessert #proteinpacked #cheesecake #cottagecheeserecipes #cottagecheese #italiancheesecake #cookingvideo #dessert #dessertlovers