Ereka Vetrini

#ad #SargentoPartner For a long time I resisted taking breaks, but now I get that I need them to be the best version of me @Sargento Cheese Balanced Breaks® snacks are the perfect little pick me up for when you need a break no matter what time of day. #ad

#ad #SARGENTOPartner I crushed (hint hint) this CHEESY CROQUETTES recipe with my new secret weapon... @Sargento Cheese Seasoned Shredded Cheese with McCormick® Crushed Red Pepper! It's a combo of Sargento Mozzarella, parmesan and McCormick Red Pepper. The flavor is bold, yet balanced and I want to add it to EVERYTHING. #ad Ingredients: 2 lbs Yukon gold potatoes  1 ½ bags of Sargento Seasoned Shredded Cheese with McCormick® Red Pepper
1 large egg
1/4 cup minced flat-leaf Italian parsley
½ teaspoon black pepper
1 teaspoon salt ¾ cup flour
3 large eggs whisked
1½ cup panko breadcrumbs 48 ounce olive oil or vegetable for frying 1 cup red pasta sauce for serving Instructions:  -Add the potatoes to a large pot and cover with water. Bring to a boil and cook until the potatoes are fork tender. Let cool to room temp then remove the skins. -Use a potato masher or a potato rice to mash the potatoes -To a large bowl add the Sargento Shredded Cheese with McCormick® Red Pepper, mashed potatoes, egg, parsley, salt and pepper. Use your hands to incorporate all the ingredients. Next form 12, 3 inch football shaped potato croquettes. -Add the eggs, flour and breadcrumbs to 3 separate shallow dishes -Lightly dredge each croquette in flour, followed by egg, followed by breadcrumbs. Place onto a parchment lined baking sheet and store in the refrigerator until ready to fry. -Once ready to fry, add the olive oil to a medium sized pot. Heat oil to 340F. -Gently lower the croquettes into the oil until golden brown. Remove and set on top of a paper towel lined baking sheet to absorb excess oil. -Serve warm with red sauce.

Easy low-carb, highly satisfying lunch + the natural sound of my kitchen on a Sunday:) -Apple -Cheddar -Fig Jam -Turkey -Bacon -Sprouts Dats it 😊 #lowcarbrecipes #lowcarblunch #lunchinspo

LOW-CARB, HIGH-PROTEIN STUFFED LEEKS! Recipe below. This time I stuffed them with shrimp, next time I’m trying ground beef or turkey. Shrimp Stuffed Leeks 16 ounces raw shelled and cleaned shrimp 3 garlic cloves finely minced or grated 1 tbsp jarred chili crisp
2 teaspoon finely grated ginger 3 teaspoon soy sauce 2 teaspoons sesame oil 4 leeks, root and thick greek stem trimmed 2 bundle chopped scallions (for garnish) Miso “Sauce” ⅓ cup white miso paste ⅓ cup mirin 3 tsp sesame oil 3 tbsp melted butter 3 tsp tbsp soy sauce ½ cup chicken broth -Preheat oven to 400F -To a large bowl, add the shrimp, garlic, chili crisp, ginger, soy sauce, and sesame oil. Mix well. -Bring a large pot of water to boil. Gently drop the leeks into the water for 5 minutes. Remove and let cool to room temp. Leave the water simmering as you continue to work. -Use a sharp knife to cut along the seem. This will allow you to remove the outer layers one by one. Rinse each gently under water. Set aside to let dry. If the center is too raw, return to simmering water to let cook for 1 minute then continue to peel. -Place 1½ tbsp of the shrimp mixture at end of a scallion “wrapper” and fold as shown. -Place the wraps in a 8½ by &baking dish -To a blender add; miso paste, mirin, sesame oil, melted butter soy sauce and chicken broth. Blend on low for 30 seconds. -Pour miso mixture over the leek wraps and cover with aluminum foil. Roast covered for 15 minutes on the middle rack of the oven and uncovered for 20 minute on the top rack. -Top with chopped scallion and serve warm. #lowcarb #highprotein #yum #EasyRecipe #lowcarbrecipes #cookingvideo #highproteinmeals

SAVE my High-Protein Lower Cal WEDGE SALAD for to serve at your next dinner party or on Easter Sunday! High-Protein Blue Cheese Dressing 2 ounces blue cheese ⅓ cup low fat cottage cheese ⅓ cup low fat Greek Yogurt 1 ½ tbsp olive oil 3 tsp red wine vin ½ tsp salt 2 tbsp chopped parsley 2 heads of iceberg lettuce ½ English cucumber diced 3 pieces crispy bacon or turkey bacon chopped 1 pint grape tomatoes sliced in ½ ½ red onion diced 3 hard boiled eggs -Add the first 6 ingredients to a blender and blend until smooth. Mix in the chopped parsley and set aside. -Peel the outer leaves of the iceberg lettuce, trim the stem and then cut each head into 4ths. -Place the iceberg wedges onto a serving plate and dress with ½ the dressing. -Top with cucumber, bacon, tomatoes and red onion. -Grate eggs over salad and serve with remaining dressing on the side. #highprotein #lowcarb #EasyRecipes #salad #saladrecipe #cookingvideos

SAVE & SHARE my CRISPY SMASHED CAULIFLOWER GNOCCHI! Full recipe below. They are ½ the calories and carbs of a crispy smashed potato and just as satisfying. Ingredients: 3 cups frozen Cauliflower Gnocchi from Trader Joes 1 tbsp avocado oil 2 containers of Trader Joe's Everything But the Bagel Yogurt Dip 3 scallions sliced thin 1 tbsp chopped chives -Preheat oven to 425F -Boil the gnocchi for 5 minutes then strain and toss is the avocado oil. -Place the gnocchi onto a parchment lined baking sheet. Place a piece of plastic wrap or another sheet of parchment paper over the gnocchi and use the back of a glass to smash the gnocchi. -Bake on the top rack of the oven for 10 minutes, flip and bake for 10 minutes more or until crispy. -Serve with your favorite Greek yogurt based dip and garnish with scallions and chives. #lowcarb #lowcarbsnack

NOT AN ADD. Save my low-carb CHEESE TACO SHELLS for your next taco Tuesday. While I do partner with @s , this is not a sponsored post. Ever since I saw these seasoned shredded cheese at my local grocer, I knew I had to make taco shells with them....so I did and the kids went nuts for them. To make one shell: -Preheat oven to 375F. -Add about ¼ cup of @sargentocheese Seasoned Shredded Cheese withFranks Red Hot or with Cholula to parchment (or silicon) lined baking sheet as shown. -Bake on the top 3rd of your oven for 12 minutes. -Form into a taco shell and let cool. -Fill with your favorite taco ingredients! #tacotuesday #tacos #EasyRecipes #quickrecipes #lowcarb #lowcarbrecipes

SAVE my PHILLY CHEESE STEAK RECIPE for tomorrow’s big game!! Par freezing the ribeye makes it easy to slice super thin. If you were wondering which I prefer....PROVOLONE, but only if it’s made this way! Sweatshirt by @skullsociety48 #flyeaglesfly #phillycheesesteak #EasyRecipe #gameday @philadelphiaeagles Ingredients: 2, 16 ounce rib eye steaks 2 tbsp butter 3 sweet yellow onions sliced thin 1 tbsp olive oil 2 tsp salt 6 sub rolls 24 slices provolone or 2 tubs of processed cheese Hot pickled peppers (optional) Instructions: -Place the steaks in the freezer for 1½ hours. -Use a sharp knife to slice the steak super thin then set aside to defrost -Add butter to a large skillet and heat over medium-high. Once the butter has melted, add the onions and ½ tsp salt. Sautè until they are slightly browned then remove from heat. -Coat a large cast iron skillet with the olive oil. Heat over medium-high. Once the skillet is hot, add the sliced rib eye and remaining salt. Once the meat is cook through add the onions and cook for a few minutes more. For Provolone Cheese Steak: -Preheat oven to 375F -Place four slices of provolone inside each split roll and bake on the middle rack for about 10 minutes or until the cheese is completely melted. -Open the roll, add meat/onion mixture and top with hot peppers (optional)

SUSHI NACHO!!! A fun way to share your love of sushi with your guests! FULL RECIPE BELOW. Ingredients ⅓ cup mayo (I used Kewpie mayo) 3 tbsp sriracha 2 tsp sesame oil 1 tbsp rice wine vin 1 tbsp black sesame seeds 1¼ lb sushi grade salmon or tuna diced 6 rice paper sheets 2 cups avocado oil or olive oil 1 bundle scallions sliced ½ English cucumber diced ½ cup tobiko To a large bowl add mayo, sriracha, sesame oil, rice wine vin and black sesame seeds. Mix well then add the diced sushi grade salmon. Store in the refrigerator. Add the oil to a medium-sized skillet and heat to 340F. Flash fry each rice paper sheet one at a time. Transfer to a paper towel lined baking sheet to absorb extra oil. Break rice paper crisps into pieces then layer spicy salmon, scallions, cucumber and tobiko as shown. #sushi #sushinachos #EasyRecipe #easyappetizers

For the 1st episode of “F the Algorithm” we are making TUNA STUFFED ARANCINI! The algo is changing, but I refuse to. I will play along w/a trend if I feel like I can offer an interesting twist, but otherwise I’m going to keep sharing what I love. Mostly easy, elevated home cooked dinners...and once and awhile something a little more crazy, but ALWAYS good. Makes 14 For the Rice ¼ cup olive oil ½ large sweet onion finely minced 1 tbsp tomato paste ½ tsp salt 4 ½  cups chicken broth 2 cups Arborio rice ½ cup butter room temp 1 ½ cups Pecorino Romano ½ pepper 3 tbsp minced fresh parsley For the Tuna ½ lb sushi grade tuna finely diced 3 tbsp capers 3 tbsp minced red onion 3 tbsp chopped parsley 2 tbsp olive oil ½ tsp salt Fresh cracked pepper ½ lemon juiced Breading Station 3 eggs whisked in a bowl 2 cup regular panko in a large bowl 4 cups oil for frying such as peanut, sunflower, vegetable or olive oil Add ¼ cup olive oil and onion to a large stock pot. Sautè over medium heat. Once the onions are translucent add tomato paste and stir to combine. Next add the salt and then chicken broth. Bring the chicken broth to a boil, then add the rice. Cook for a minute, then lower to a simmer, partially cover and let simmer until most of the moister has evaporated and the rice is fully cooked. Turn off the heat and stir in the butter while still warm. Cover and let cool in the refrigerator. To prepare the tuna tartare, add all of the tuna ingredients, mix well and set aside. Once the rice is cool, mix in the grated parm, parsley and pepper. To form the arancini, use ice cream scooper to fill the arancini as shown. Let cool in the fridge for an hour. Coat each arancini in the egg then in the panko breadcrumbs. Place the coated arancini back onto the parchment lined baking sheet. Add the oil to a medium sized sauce pan and heat to 350F. Fry each arancini until golden brown, remove and set aside to cool. Serve over Calabrian Chili Mayo (recipe below) Calabrian Chili Mayo: ¼ cup table Calabrian chili paste 1 cup mayo ½ lemon juiced Add all ingredients to a bowl and mix well #crispyrice #crispytunaroll #arancini #italianfood #cookingvideo #appetizer