Why You’ll Love This Recipe!

Amazing Flavor. These Greek lemon potatoes are roasted in a bath of chicken broth, lemon juice, garlic and Oregano. All the liquid is absorbed into the potatoes for incredible flavor and tender texture.

Ingredients Needed

• Red Potatoes. You can also use Yukon Gold Potatoes
• Chicken Broth. You can also use vegetable broth.
• Fresh Lemon Juice
• Extra Virgin Olive Oil
• Dried Oregano
• Black Pepper
• Minced Garlic Cloves
• Fresh Parsley

How To Make Greek Lemon Potatoes

• Preheat oven to 450 degrees F
• Cut potatoes in half or into quarters depending on size of potatoes. You want them bite size.

• Place cut potatoes in 9 x 13 pan (foil pan recommended)
• Mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.

• Pour mixture over potatoes. There will be a lot of liquid but don’t worry, it will all absorb.

• Bake uncovered at 450 degrees F for 1.5 hours, stirring every 20 minutes as they bake.

• Add more liquid if needed the last 20 minutes.( I didn’t have to)
• Liquid will evaporate the final 20 minutes or so. If liquid evaporates sooner add in some additional chicken broth but all the liquid should be absorbed by the end of the baking period. Potatoes will be fork tender.
• Garnish with fresh parsley.

Try these other yummy potato recipes:

• Greek Salad Dressing
• Slow Cooker Greek Pork Gyro
• Greek Salad
• Chicken Gyro
• Breakfast Potatoes

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Greek Lemon Potatoes

Perfectly roasted and full of flavor, Greek lemon potatoes are the perfect side dish for you family gathering.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 281kcal

Author Leigh Anne Wilkes

Equipment

• Baking Dish (9×13)

Ingredients

• 3 lb. red potatoes cut in half or quartered depending on size
• 3 cups chicken broth
• 1/2 cup fresh lemon juice
• 1/3 cup olive oil
• 3 tsp dried oregano
• 1 tsp black pepper
• 4 tsp minced garlic
• 1/4 cup chopped fresh parsley

Instructions

• Preheat oven to 450 degrees F
• Cut potatoes in half or in quarters, depending on size.
• Place cubed potatoes in 9 x 13 pan (foil pan recommended)
• In a bowl, mix together chicken broth, lemon juice, olive oil, oregano, pepper and garlic.
• Pour liquid over potatoes.
• Bake uncovered for 1 1/4 – 1 1/2 hours stirring every 20 minutes as they bake.
• Add more liquid if needed ( I didn’t have to)
• Liquid will evaporate the final 20 minutes or so.
• Be sure to stir so they don’t burn.
• Garnish with fresh parsley.

Notes

1. I cooked my Greek lemon potatoes in a ceramic 9 x 13 pam but I highly recommend using a disposable aluminum foil pan because your dish ends up getting pretty dark and black!  Clean up is much easier when you can just throw the pan away.
2. The potatoes bake for about 1 1/4 – 1 1/2 hours so plan ahead. They also need to be stirred every 20 minutes so plan on being around as they bake.  
3. All the liquid should be absorbed by the last 20 minutes of baking time. It is gone before that, add in some additional chicken broth.

Nutrition

Calories: 281kcal | Carbohydrates: 39g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 473mg | Potassium: 1174mg | Fiber: 4g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 39.5mg | Calcium: 45mg | Iron: 2.4mg

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Ingredients Needed

• Short Ribs
• Rub, a combination of salt, dried rosemary, dried sage, garlic powder, onion powder, oregano, paprika and black pepper (see recipe below)
• Olive Oil, you can also use canola or vegetable oil.
• Tomato Sauce, canned
• Balsamic Vinegar
• Brown Sugar
• Garlic, fresh minced

How to Make Slow Cooker Short Ribs

• Combine ingredients for spice rub in a small bowl.

• Rub mixture into all sides of the short ribs.

• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned in a heavy pan, large skillet or dutch oven.

• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, brown sugar, and garlic and pour in with ribs.

And here is a slow cooker just like the one I love and use. 

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Slow Cooker Short Ribs

These  delicious, fall of the bone tender, beef short ribs are so easy to make in your slow cooker. 

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 547kcal

Author Leigh Anne Wilkes

Equipment

• Slow Cooker (6qt)
• Slow Cooker Liners
• Measuring Cups

Ingredients

• 2-3 lbs. bone in beef short ribs
• 1 Tbsp olive oil
• 15 oz. can tomato sauce
• 1/2 cup balsamic vinegar
• 1/4 cup brown sugar
• 6 cloves garlic minced

Spice Rub

• 2 Tbsp kosher salt
• 1 tsp dried rosemary
• 1 tsp dried rubbed sage
• 1/2 Tbsp garlic powder
• 1/2 Tbsp onion powder
• 1 tsp oregano
• 1 tsp paprika
• 1/2 tsp black pepper

Instructions

• In a bowl, mix together the spice rub. Rub mixture onto all sides of the short ribs.
• Heat oil in a pan over medium high heat.
• Braise the ribs for 2-3 minutes each side or until lightly browned.
• Put ribs in slow cooker
• Mix together balsamic vinegar, tomato sauce, sugar and garlic. Pour over short ribs
• Cook for 4-6 hours on low or until meat is tender.

Video

Notes

This recipe works well in the Instant Pot. Use the saute feature to braise the meat. The Instant Pot needs at least 1 cup of liquid so add in 1/2 cup of beef broth. Use the manual high pressure function and set it to high. Cook the short ribs for 45 minutes, do a 10 minute natural release.

Instead of short ribs you can also use chuck roast cut into 2 inch pieces.

Nutrition

Calories: 547kcal | Carbohydrates: 28g | Protein: 45g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 133mg | Sodium: 4206mg | Potassium: 1261mg | Fiber: 2g | Sugar: 22g | Vitamin A: 745IU | Vitamin C: 8.8mg | Calcium: 74mg | Iron: 6.8mg

Continue reading Easy Slow Cooker Short Ribs. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Perfect Sweet Treat. This mug coffee cake is the perfect sweet treat when you need just a little bit of sweetness in your day. It’s perfect paired with a cup of coffee or tea in the morning or a evening dessert!

So Simple! Mug cakes couldn’t be any easier. It uses a handful of pantry staple ingredients, takes a few minutes to mix together and only 2 minutes in the microwave or under 15 minutes in the oven.

Egg Free. There is no egg in this recipe so it’s perfect for your egg-free people.

Ingredients for Mug Coffee Cake

• Butter. I always use salted butter but if you are using unsalted, add in a pinch more of salt. Melt your butter for this recipe and allow to cool for a few minutes.
• Sugar. You will need granulated sugar, brown sugar and powdered sugar if you want to add a glaze.
• Flour. I use unbleached all purpose flour.
• Baking Powder
• Salt
• Vanilla Extract
• Cinnamon
• Milk. Use what you have in your fridge. I usually have 2 percent on hand.

How to Make Mug Coffee Cake

• Grease a microwave-safe mug or a 6 oz. ramekin with butter or non stick cooking spray.
• In a bowl, combine melted butter, flour, salt, baking powder and milk in a small bowl. Mix to combine.

• Spoon cake batter into prepared ramekin.
• In another small bowl combine streusel topping, brown sugar, 1/2 tsp softened butter and cinnamon. Mix to combine. If it is too wet, add some additional sugar.
• Sprinkle crumb-topping on top of batter and use a knife to gently swirl the topping into the batter. Don’t overmix.

• Bake in a 350 degree F oven for 12-14 minutes or until cooked through and beginning to pull away from sides or in the microwave for 45 seconds. If not entirely done, microwave for another 15 seconds.
• In a small bowl, combine powdered sugar and enough milk to make a good drizzling consistency. Drizzle over warm mug coffee cake after removing from oven.

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Mug Coffee Cake | Oven or Microwave Methods

Quick and easy mug coffee cake is the perfect amount for one person. It only takes minutes to make thanks to the microwave but can also be baked in the oven.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 1 person

Calories 364kcal

Author Leigh Anne Wilkes

Equipment

• Ramekins (6oz)
• Measuring Spoons

Ingredients

• 1 Tbsp butter melted, salted
• 1 Tbsp granulated sugar
• 3 Tbsp all purpose flour
• 1/8 tsp salt
• 1/4 tsp baking powder
• 1 Tbsp milk or water
• 1/2 tsp vanilla extract

Streusel Topping

• 2 tsp brown sugar
• 1/2 tsp butter softened, salted
• 1/8 tsp cinnamon

Glaze

• 1 tsp milk just enough to make a nice drizzling consistency
• 2 Tbsp powdered sugar
• 1/2 tsp vanilla

Instructions

• Grease a microwave-safe mug or a 6 oz. ramekin with butter or non stick cooking spray.
• In a bowl, combine melted butter, flour, salt, baking powder and milk in a small bowl. Mix to combine.
• Spoon cake batter into prepared ramekin.
• In another small bowl combine streusel topping, brown sugar, 1/2 tsp softened butter and cinnamon. Mix to combine. If it is too wet, add some additional sugar.
• Sprinkle crumb-topping on top of batter and use a knife to gently swirl the topping into the batter. Don’t overmix.
• Bake in a 350 degree F oven for 12-14 minutes or until cooked through and beginning to pull away from sides or in the microwave for 45 seconds. If not entirely done, microwave for another 15 seconds.
• In a small bowl, combine powdered sugar and enough milk to make a good drizzling consistency. Drizzle over warm mug coffee cake after removing from oven.

Video

Notes

1. To make this dairy free, substitute in your favorite non dairy milk and use a mild flavor oil instead of butter.
2. To make it gluten free, use your favorite cup for cup gluten free flour and then allow batter to sit for 20 minutes or so before baking to help prevent grittiness.
3. Don’t overmix your batter. Mix just until the ingredients are incorporated. Overmixing causes too much gluten to build up and will make your mug coffee cake tough.
4. It’s o.k. if your coffee cake sinks a bit in the middle, it is just from the weight of the streusel topping and just makes it more gooey and delicious!

Nutrition

Calories: 364kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 409mg | Potassium: 177mg | Fiber: 1g | Sugar: 37g | Vitamin A: 445IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 1mg

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Why You’ll Love This Recipe!

Amazing flavor and texture: Thanks to the use of brown sugar this pavlova has a richer flavor and a chewier texture than your traditional pavlova.

Melt in your Mouth Goodness: Combined with fresh whipped cream and fresh berries this brown sugar pavlova literally melts in your mouth with it’s marshmallow like consistency inside. It is the perfect dessert for any occasion.

Ingredients Needed

• Egg Whites. Use fresh egg whites, do not use the ones that come in a carton. Room temperature egg whites work best. I always use large eggs.
• Sugar. You will need both brown sugar and granulated sugar.I like to use extra fine granulated sugar for my pavlova but if you can’t find it or don’t have it you can use regular sugar and it works fine.
• White Vinegar. The vinegar works with the cornstarch to provide a stabilizer for the meringue. You can also substitute with lemon juice.
• Cornstarch. This works as a stabilizer for the meringue and helps it hold it’s shape and not collapse.
• Vanilla Extract
• Heavy Whipping Cream
• Fresh berries. I used blackberries but you could use blueberries, strawberries, raspberries or a combination of any of them.

How to Make Brown Sugar Pavlova:

• Preheat oven to 275 degrees F.
• Butter three 8-inch cake pans and dust with powdered sugar. Line bottom with parchment paper for easy removal.
• In a food processor, pulse together granulated sugar, brown sugar and cornstarch until combined and a fine powder.

• Mix together vinegar and vanilla extract in a small bowl.
• Separate eggs and place egg whites in the bowl of a stand mixer with the whisk attachment. Mix on medium speed until whites form a soft peak. Save those egg yolks to make lemon curd. You can also use a hand electric mixer for this.

• Increase the speed to medium high and gradually add in sugar mixture a tablespoon at a time. Take your time with this.
• After all the sugar is incorporated, add in vinegar/extract mixture and beat at high speed until meringue is shiny, glossy and holds a stiff peak (approx. 5 minutes)

• Divide meringue evenly into three prepared pans, smooth tops.

• Bake in preheated oven for 45 minutes to 1 hour or until meringue is dry to the touch and a crisp crust has formed.
• Turn off oven, leaving door slightly open (I place a wood spoon between the door and oven and allow meringues to cool in oven for 1 hour. Don’t worry if they shrink and crack while cooling, that’s norma!)
• Run a sharp knife around edge of cake pans to release meringue and place on a cooling rack. Gently remove parchment paper. The meringues will crack and are fragile.

• In a stand mixer with the whisk attachment or in a glass or metal bowl with an electric hand mixer, whip cream with a 1-2 Tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.

• Assemble cake by placing the first round on a cake plate, right side up. Add a layer of whipped heavy cream and berries, add the next layer and repeat.

• Chill until ready to serve. The cake slices easier after it has been chilled for at least an hour.

Try these other delicious pavlova and meringue desserts.

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Brown Sugar Pavlova

Pavlova is a favorite dessert at our house and today's recipe for Brown Sugar Pavlova is a fun flavor twist on the classic dessert. The brown sugar gives the pavlova a softer texture with more of a chew. It's delicious!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 day day 45 minutes minutes

Cooling Time 1 hour hour

Servings 8 people

Calories 381kcal

Author Leigh Anne Wilkes

Equipment

• Cake Pan (9in)
• Measuring Cups
• Measuring Spoons

Ingredients

• 6 eggs large
• 1 cup superfine sugar can use regular sugar too
• 1/2 cup brown sugar packed
• 1 1/2 Tbsp cornstarch
• 3 tsp vanilla extract divided. Use 1 tsp in whipping cream
• 2 tsp white vinegar
• 2-3 Tbsp powdered sugar for dusting cake pans and adding to whipping cream
• butter for greasing cake pan
• 1 1/2 cups heavy whipping cream
• 2-3 cups blackberries

Instructions

• Preheat oven to 275 degrees F
• Butter 3 – 8 inch cake pans and dust with powdered sugar. Line bottom with parchment paper for easy removal.
• In a food processor, pulse together granulated sugar, brown sugar and cornstarch until combined and a fine powder.
• Mix together vinegar and vanilla extract.
• Separate eggs and place egg whites in the bowl of a stand mixer with the whisk attachment. Mix on medium speed until whites form a soft peak.
• Increase the speed to medium high and gradually add in sugar mixture a tablespoon at a time. Take your time with this.
• After all the sugar is incorporated, add in vinegar/extract mixture and beat at high speed until meringue is shiny, glossy and holds a stiff peak (approx. 5 minutes)
• Divide meringue evenly into three prepared pans, smooth tops.
• Bake in preheated oven for 45 minutes to 1 hour or until meringue is dry to the touch and a crisp crust has formed.
• Turn off oven, leaving door slightly open (I place a wood spoon between the door and oven and allow meringues to cool in oven for 1 hour. Don't worry if they shrink and crack while cooling, that's norma!)
• Run a sharp knife around edge of cake pans to release meringue and place on a cooling rack. Gently remove parchment paper. The meringues will crack and are fragile,
• In a stand mixer with the whisk attachment or in a glass or metal bowl with an electric hand mixer, whip cream with a 1-2 Tbsp powdered sugar and 1 tsp vanilla extract until soft peaks form.
• Assemble cake by placing the first round on a cake plate, right side up. Add a layer of whipping cream and berries, add the next layer and repeat.
• Chill until ready to serve. The cake slices easier after it has been chilled for at least an hour.

Notes

1. 1. Separate egg whites from egg yolks while the eggs are cold.

1. 1. Allow egg whites to come to room temperature before whipping them with the sugar. 

1. 1. When separating your eggs, be sure not to get any yolk into the white, this will prevent the whites from whipping correctly.

1. 1. Be sure your mixing bowl and beater are nice and clean. 

1. 1. Use super fine sugar for the best results. You can also put your regular granulated sugar into a blender and pulse a few times to make it finer.

1. 1. If using a hand mixer use a glass or metal bowl, not a plastic bowl.

 

Recipe slightly adapted from Epicurious.com

Nutrition

Calories: 381kcal | Carbohydrates: 47g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 64mg | Potassium: 167mg | Fiber: 2g | Sugar: 44g | Vitamin A: 911IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 1mg

Continue reading Brown Sugar Pavlova. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

Satisfy that sweet craving. This ooey, gooey, sweet cinnamon pull apart bread is the perfect thing to enjoy for breakfast, brunch, dessert or with a cup of coffee, tea or a cold glass of milk!

The perfect amount. No need to worry about lots of leftovers, this recipe for easy monkey bread is the perfect amount for one person. Of course you can double or triple it if you need to feed a few more people.

Quick and easy. Thanks to using store bought biscuits and the air fryer you can have this treat ready in under 15 minutes!

Ingredients for Single Serve Monkey Bread

Butter, salted

Sugar. You’ll need granulated sugar, brown sugar and powdered sugar if you are adding a glaze.

Ground Cinnamon

Biscuit. I use Pillsbury Grands Flaky, Original refrigerated biscuits. You only need one biscuit for this recipe. You can freeze the remaining biscuits and just take one out of the freezer next time a monkey bread craving hits.

Milk (if making glaze) but you also use water. Use 2 %, skim milk or whatever you have on hand.

How to Make Single Serve Monkey Bread

• Cut one biscuit into eight pieces. Cut in half, cut each half in half and then again cut each of the four pieces in half. Roll each piece of biscuit dough into a ball.

• In a bowl combine 1 Tbsp granulated sugar and 1/2 tsp cinnamon. Stir to combine.
• Add in biscuit pieces and toss to coat with sugar mixture.
• Spray a 6 oz. ramekin with non stick cooking spray.

• Add in dough balls. You can sprinkle in any remaining cinnamon sugar mixture if you like, or leave it out.
• In a small bowl, combine 1 tsp of melted butter and 1 tsp of brown sugar.
• Pour mixture over biscuit pieces.

• Place ramekin in air fryer on the air fryer setting at 330 degrees F for 7 minutes. To bake in the oven, preheat oven to 350 degrees F and bake for 20 minutes or until dough is cooked through.

• Remove from the air fryer ad cool for a few minutes.
• While cooling mix up the glaze if you are adding. Combine 2-3 Tbsp of powdered sugar with just enough milk or water to make a nice drizzling consistency. Start with just a small amount and add more as needed.

Try these other yummy recipes:

• Monkey Bread
• Buttery Pull Apart Bread
• Mini Monkey Bread
• Pizza Monkey Bread
• Single Serve Chocolate Chip Cookie

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Single Serve Monkey Bread

This single serve monkey bread only requires a handful of pantry staple ingredients, store bought biscuits and less than 15 minutes if baked in the air fryer. It can also be baked in the oven.

Course Bread

Cuisine American

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 1 person

Calories 262kcal

Author Leigh Anne Wilkes

Equipment

• Ramekins (6oz)
• Measuring Spoons

Ingredients

• 1 Tbsp sugar
• 1/2 tsp cinnamon
• 1 refrigerated biscuit (2 oz.) I use Pillsbury Grands Flaky Original Biscuits
• 1 tsp butter
• 1 tsp brown sugar
• 2-3 Tbsp powdered sugar
• 1/2 tsp milk or use water

Instructions

• Cut one biscuit into eight pieces. Cut in half, cut each half in half and then again cut each of the four pieces in half. Roll each piece of biscuit dough into a ball.
• In a bowl combine 1 Tbsp granulated sugar and 1/2 tsp cinnamon. Mix to combine.
• Add in biscuit pieces and toss to coat with sugar mixture.
• Spray a 6 oz. ramekin with non-stick cooking spray.
• Add in biscuit pieces. You can sprinkle in any remaining cinnamon sugar if you like, or leave it out.
• In a small bowl combine melted butter and brown sugar. Pour mixture over biscuit pieces.
• Place ramekin in air fryer on the air fryer setting at 330 degrees F for 7 minutes. To bake in the oven, preheat oven to 350 degrees F and bake for 20 minutes or until dough is cooked through.
• Remove from the air fryer ad cool for a few minutes.While cooling mix up the glaze if you are adding. Combine 2-3 Tbsp of powdered sugar with just enough milk or water to make a nice drizzling consistency. Start with just a small amount and add more as needed.

Video

Notes

1. I like to line my air fryer with a paper liner in case anything bubbles over or spills. Makes clean up much easier.
2. When I freeze the leftover biscuits, I lay them out on a cookie sheet and flash freeze them until frozen solid. Then I put them into a zippered freezer bag and I can remove them one at a time as needed.
3. If you don’t want to use store bought biscuits you could make your own biscuits. Use this recipe for small batch biscuits.

Nutrition

Calories: 262kcal | Carbohydrates: 46g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 289mg | Potassium: 76mg | Fiber: 1g | Sugar: 33g | Vitamin A: 132IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg

Continue reading Single Serve Monkey Bread. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.