BEST Stuffed Grape Leaves (Dolmas)

This expert tutorial is all you need to make the best stuffed grape leaves or dolmas! These flavor-packed grape leaves are stuffed with a tantalizing mixture of rice; meat; and loads of fresh herbs and warm spices, then cooked in a bright lemony broth. I learned how to make stuffed grape leaves in my mother’s Mediterranean kitchen many years ago, and I’m sharing all her expert tips and tricks with step-by-step photos to show you. Vegetarian option included.

Stuffed grape leaves, also known as dolmas or dolmades, are arguably the most iconic Mediterranean food out there.

INGREDIENTS
1 16-oz jar grape leaves in brine (about 60 to 70 leaves), I used Oralndo brand (affiliate link)
1 1/2 cup short grain rice, soaked in plenty of water for 15 minutes, then drained
Extra virgin olive oil (I used Private Reserve Greek EVOO)
1 large yellow onion, finely chopped
12 oz lean ground beef
Kosher salt
Black pepper
1 tsp allspice
1/2 tsp cumin
1/2 cup EACH chopped fresh parsley, fresh dill, and fresh mint
1 to 2 tomatoes sliced into rounds
About 4 cups or more low-sodium chicken broth or water
Juice of 2 lemons

INSTRUCTIONS
Prepare the Grape Leaves
If using jarred grape leaves as I am here, remove them from the jar and discard the brine. Rinse the grape leaves well and place them in a colander to drain. (Later in the process, you’ll remove the stems before stuffing.) (See notes if using fresh grape leaves)
Prepare the Stuffing
Soak the rice in plenty of water for about 15 to 20 minutes or until you are able to break one grain of rice easily. Drain well.
While the rice is soaking, cook the meat. Heat 1 tbsp extra virgin olive oil in a large skillet. Add onions and cook briefly, about 2 minutes or so, tossing until translucent. Add the meat and cook till fully browned, tossing occasionally. Drain any excess fat, then season the meat with kosher salt, pepper, and spices. Toss to combine. Remove from heat and set aside to cool.
In a mixing bowl, combine the meat, drained rice, and fresh herbs. Season lightly with kosher salt. Add a generous drizzle of extra virgin olive oil, and mix so that everything is well-incorporated.
Stuff Grape Leaves, Assemble, and Cook
Prepare a heavy cooking pot and lightly brush the bottom with extra virgin olive oil. Arrange a few grape leaves in the bottom (I used the leaves that didn’t look too great here and made three layers to protect the stuffed leaves from scorching later.) Top with sliced tomatoes.
To stuff the grape leaves, you will work one leaf at a time. Place one grape leave on a cutting board the textured/rough side facing you. Take 1 heaping teaspoon of the filling and place in the center of the leave, then fold the sides over the filling and roll (think about this like rolling spring rolls or cigars.) Repeat with the remaining grape leaves or until you’re out of stuffing.
Neatly arrange the grape leaves in row, seam side down, in your prepared pot, covering the circumference of the pot. Then place a small plate inverted on top. Boil the broth or water and pour over the grape leaves, arriving at the top layer and somewhat covering (about 4 cups liquid, maybe a little more.)
Now cover the pot with the lid and cook over medium heat for 30 minutes until the liquid has been absorbed.  Uncover and remove the plate, then pour juice of 2 lemons. Cover again with the lid (no need for the plate at this point), cook on low heat for 30 to 45 more minutes or until fully cooked.
To Serve
Remove grape leaves from heat. Allow to rest uncovered for 20 to 30 minutes before serving.
Add a generous drizzle of quality extra virgin olive oil (I used Private Reserve EVOO), and transfer to a serving platter.
Serve with a side of Greek Tzatziki sauce or plain yogurt and wedges of lemon. (More suggestions for what to serve along in the post above)

Simple Mediterranean Olive Oil Pasta

This simple olive oil pasta recipe takes inspiration from a Naples dish called “spaghetti aglio e olio. Or,”spaghetti with garlic and oil.”

In a typical spaghetti aglio e olio recipe, pasta is coated in a simple garlic-olive oil sauce, then garnished with parsley and grated Parmesan.

INGREDIENTS
1 lb thin spaghetti
1/2 cup Early Harvest Greek Extra Virgin Olive Oil (or Private Reserve Extra Virgin Olive Oil)
4 garlic cloves, crushed
Salt
1 cup chopped fresh parsley
12 oz grape tomatoes, halved
3 scallions (green onions), top trimmed, both whites and greens chopped
1 tsp black pepper
6 oz marinated artichoke hearts, drained
1/4 cup pitted olives, halved
1/4 cup crumbled feta cheese, more if you like
10–15 fresh basil leaves, torn
Zest of 1 lemon
Crushed red pepper flakes, optional

INSTRUCTIONS
Follow package instructions to cook thin spaghetti pasta to al dente (mine took 6 minutes to cook in plenty of boiling water with salt and olive oil).
When pasta is almost cooked, heat the extra virgin olive oil in a large cast iron skillet over medium heat. Lower the heat and add garlic and a pinch of salt. Cook for 10 seconds, stirring regularly. Stir in the parsley, tomatoes and chopped scallions. Cook over low heat until just warmed through, about 30 seconds or so.
When the pasta is ready, remove from heat, drain cooking water and return to its cooking pot. Pour the warmed olive oil sauce in and toss to coat thoroughly. Add black pepper and toss again to coat.
Add the remaining ingredients and toss one more time. Serve immediately in pasta bowls, and if you like, top each with more basil leaves and feta. Enjoy!

One Pan Shrimp and Rice Recipe

I can’t count the number of times a bag of frozen shrimp came to my rescue for dinner! From shrimp soup, to grilled skewers, a bright shrimp pasta, and even a twist on paella–so many options.

This one pan shrimp and rice recipe is another way to use shrimp in a satisfying dinner that’s perfect any night of the week.

INGREDIENTS
2 cups Basmati rice, rinsed (see notes)
Extra virgin olive oil
1 red onion, chopped
1 red bell pepper, cored and chopped
2 garlic cloves, minced
1 cup frozen peas, rinsed quickly to separate
½ cup packed chopped fresh parsley, more for later
Kosher salt
1 tsp coriander
3/4 tsp mild chile pepper (I used Aleppo pepper flakes)
½ tsp cumin
½ tsp paprika
¼ tsp ground turmeric
2 1/4 cups water
Scant 1 lb large shrimp, thawed if frozen, peeled and deveined

INSTRUCTIONS
Rinse the rice well and place it in a large bowl. Cover with water and let it soak for 15 to 20 minutes or until you can easily break one grain of rice. Drain well.
In a large deep pan (with a lid), heat 3 tbsp extra virgin olive oil over medium heat. Add the onions, bell peppers, garlic, peas, and parsley. Season with kosher salt. Cook for 3 minutes or so, tossing regularly. Add coriander, Aleppo pepper, cumin, and paprika.  Cook for another 2 to 3 minutes or so, tossing occasionally, until the vegetables have soften a bit.
Add the rice (well drained) and season with a good pinch of kosher salt. Add water. Bring to a boil until the liquid has reduced by about 1/2 (you should be able to see the rice, liquid should be barely covering the top). Turn the heat to low. Cover and let the rice cook for 15 to 20 minutes or until fully cooked and not hard nor chewy.
While the rice is cooking, pat the shrimp dry and toss with a bit of kosher salt.
Uncover the pan and add the shrimp nestling it into the rice. Cover and cook for 3 to 5 minutes more or until the shrimp is pink and fully cooked.
Garnish with fresh parsley and serve!

Homemade Basil Pesto Recipe & Tips

Classic pesto is an Italian sauce made of fresh basil, pine nuts, garlic, and aged hard cheese–typically grated Parmesan–all brought together by a drizzle of quality extra virgin olive oil and seasoned simply with salt and black pepper.

Traditionally, pesto sauce was made using a mortar and pestle, which produces great texture. But a food processor, like I use in today’s recipe, works very well.

INGREDIENTS
2 cups packed fresh basil leaves
1 to 2 clove garlic roughly chopped
1/3 cup pine nuts or walnuts, toasted
Juice of ½ lemon
1/2 cup extra virgin olive oil plus more for storing
1/2 cup finely grated Parmesan cheese
Kosher salt and black pepper to taste

INSTRUCTIONS
Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
Use immediately or store for later (see notes for storage).

NUTELLA CHEESECAKE

Nutella Cheesecake - easy no-bake cheesecake loaded with Nutella and hazelnut. Creamy, rich, the best Nutella Cheesecake recipe ever, by Nigella Lawson.

This is the famous Nigella’s Nutella Cheesecake. If you are a fan of nutella, you need to try out this Nutella Cheesecake recipe. Nutella really does make a regular cheesecake so much more better!

INGREDIENTS
10 oz graham crackers (digestive biscuits) (280 g)
5 tablespoons soft unsalted butter
1 13- oz jar Nutella at room temperature
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature) (450 g)
½ cup confectioners' sugar, sifted

INSTRUCTIONS
Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners' sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

DUTCH BABY

Dutch baby pancake is an eggy and fluffy popover pancake made in a cast-iron skillet. It’s also called German pancake but this is actually an American recipe.

It’s made with a simple batter and it’s great any time of the day: breakfast, brunch, lunch, or as a dessert.

This recipe has the perfect ratio of the key ingredients: 1 cup all-purpose flour and 1 cup full milk.

INGREDIENTS
1 cup all-purpose flour
4 large eggs
1 cup whole milk
1/2 teaspoon salt
4 tablespoons unsalted butter, melted (1/2 stick)
1 tablespoon powdered sugar, for dusting
1/2 cups mixed berries ((blueberries and raspberries)
Maple syrup

INSTRUCTIONS
Preheat the oven to 450°F.
In a blender, combine the flour, eggs, milk, salt, and 2 tablespoons of the melted butter and blend until smooth with no lumps, 20 seconds.
In a 10-inch cast-iron skillet, heat the remaining 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is deep golden brown in color and puffed up on the edges, about 18 minutes.  Dutch baby
Remove from the oven, add the mixed berries in the center of the pancake and dust with powdered sugar. Slice into pieces and pour maple syrup over. Serve warm.

Chicken & Broccoli Alfredo Stuffed Shells

I’m always looking for new dinner ideas. Of course, having a food blog I need new recipes to post. But way before I had my blog I loved searching for new ideas! I have countless food magazines, cookbooks and I’m a big stalker of food blogs too. 😉

I came across this recipe for Chicken and Broccoli Alfredo Stuffed Shells from Lauren’s blog Tastes Better From Scratch. (Her recipes are amazing so make sure to check out her blog!) I printed her recipe for these the minute I saw it and knew they were going to be awesome.

Ingredients
1 12 oz. box Jumbo Shells
2 cups cooked shredded chicken
1/4 teaspoon garlic powder
Salt and pepper to taste
1 12 oz. bag frozen broccoli florets (steamed then chopped)
1 16 oz. jar Alfredo sauce OR use the homemade Alfredo recipe below
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
ALFREDO SAUCE
3 tablespoons unsalted butter
3 cloves garlic minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded Mozzarella cheese
Salt and pepper to taste

Instructions
Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
FOR HOMEMADE ALFREDO SAUCE
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
FOR STUFFING SHELLS: In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!