Category Archives: Mastermind Archive

Categories Appetizer / Side, Mastermind Archive, Spring Archive

Stuffed BBQ Sweet Potato Skins

Stuffed BBQ Sweet Potato Skins

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Stuffed BBQ Sweet Potato Skins

Servings

3

Ingredients

  • 2 large sweet potatoes
  • ½-¾ cup of your favorite barbecue sauce
  • 1 cup cooked shredded chicken
  • ¼ cup thinly diced red onion
  • 1 cup mozzarella cheese
  • 8 oz fresh spinach
  • Salt and pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Take the sweet potato and stab a few small holes for steam to release while baking. Bake the whole sweet potatoes for about 50-55 minutes until tender (you can test by stabbing each with a fork. If the fork goes in easily and you can feel that they are soft then they are done).

Once they are done baking, cut each sweet potato in half lengthwise and scoop out some of the filling so that you are left with a 1 cm border on sweet potato all around the skin. Lightly salt and pepper the skins, flesh side up (pictured below)

While the sweet potatoes are baking, prepare the filling. Put the spinach in a bowl and microwave for 1 minute to wilt the spinach. Set aside.

In a large bowl, mix together the cooked shredded chicken with BBQ sauce, cheese, spinach, and diced red onion. (Option to use canned chickpeas instead of chicken for vegetarian) 

Spoon filling evenly into the 4 sweet potato halves. Bake for 10 minutes, then add extra grated cheese on top of each. Bake an additional 10 minutes, or until the cheese is melted. Serve on its own or with a side salad. Cut in half or thirds for a game day appetizer. Enjoy!

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    Categories Main Course, Mastermind Archive, Spring Archive

    Gyro Style Seared Fish Tzatziki Wraps

    Gyro Style Seared Fish Tzatziki Wraps

    Image: The Mediterranean Dish
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    Gyro Style Seared Fish Tzatziki Wraps

    Servings

    4

    Ingredients

    For the Pita Bread
    • 1 pita bread per serving to wrap the fish (*for this, you can use store-bought Naan (yum), pita bread, gluten-free wraps, etc. OR You can make homemade Pita Breadtry this recipe
    For the Fish
    • 1 lb. white fish such as cod or tilapia *if vegetarian substitute with 1 eggplant or zucchinis
    • 2 tbsp olive oil
    • 1 ½ tbsp smoked paprika
    • 1 tsp oregano
    • 1 tsp garlic powder
    • ½ tsp cumin
    • Salt and pepper
    For the Lemon Basil Vinaigrette
    • ⅓ cup Greek extra virgin olive oil
    • Juice of 1 lemon
    • 1 to 2 garlic cloves, minced
    • ½ tsp dried Oregano
    • 8 to 10 basil leaves, thinly chopped
    • Salt and pepper
    For the Tzatziki
    • ½ cup plain Greek yogurt, full fat
    • ½ cup cucumber, grated or finely diced
    • 1 garlic clove, peeled, minced
    • 1 tbsp fresh dill, finely chopped
    • 1 tbsp fresh parsley, finely chopped
    • Juice of ½ a lemon
    • 1 tablespoon olive oil
    • Salt and pepper
    For the Tomato Cucumber Salad
    • 1 cucumber, quartered
    • 1 pint of cherry tomatoes, halved
    • 1 can of artichoke hearts, drained and quartered
    • Optional feta
    • Optional olives
    • Lemon basil vinaigrette

    Instructions

    To prepare the fish:

    Add all the fish spices to a small bowl and mix until evenly incorporated. Spread evenly on both sides of the fish. Season with salt and pepper and set aside.  

    Prepare the ingredients for the tzatziki. Grate or finely dice enough cucumber to yield ½ cup. Using a towel, press any moisture out of the grated cucumber (doesn’t have to be perfect). Add all the ingredients into a bowl and mix with a spoon. Taste for seasoning and adjust salt/pepper accordingly. 

    For the dressing: 

    Add all of the dressing ingredients into a bowl. Whisk to combine and taste for seasoning. 

    Meanwhile, dice the tomatoes and cucumber and add to a large salad bowl along with the quartered artichoke hearts. Option to add pitted olives and feta. Dress the salad with enough dressing to evenly coat. 

    To cook the fish, heat 2 tbsps of olive oil in a large non-stick skillet over medium-high heat. Once the pan is hot, add the fish. Cook for 3-6 minutes a side, depending on the thickness (the underside will look golden brown and crisp when ready to flip). Carefully flip the fish (it will be very delicate so it’s okay if it flakes and falls apart a little). You will know the fish is done when it is opaque all the way through. Squeeze a slice of fresh lemon over the hot fish.

    To serve:

    Warm the pita in a skillet brushed with olive oil for 30 seconds-1 minute. On the warm pita, layer the base with a spoonful of the tzatziki, followed by a spoonful of the tomato salad. Carefully place a piece of hot fish on top. Garnish with more vinaigrette, tzatziki, or lemon and enjoy!

    Shopping List

    Produce
    • 1 large or 2 small cucumber
    • 3 garlic cloves
    • Fresh dill
    • Fresh basil
    • 2 lemons
    • 1 pint of cherry tomatoes, halved
    Fish
    • 1 lb. white fish such as cod, tilapia, or haddock *Can also use chicken. If vegetarian substitute with 1 eggplant or zucchinis
    Bread
    • 1 pita bread (per each serving) to wrap the fish (*for this, you can use store-bought Naan (yum), pita bread, gluten-free wraps, etc. OR You can make homemade pita bread:try this recipe
    Canned
    • 1 can of artichoke hearts, drained and quartered
    • Pitted olives (optional)
    Dairy
    • ½ cup plain Greek yogurt, full fat
    • Feta (optional)
    Pantry Staples
    • Smoked paprika
    • Dried oregano
    • Garlic powder
    • Cumin
    • Olive oil
    • Salt & pepper

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      Categories Appetizer / Side, Mastermind Archive

      Crostini with Whipped Ricotta Spread, Figs, and Honey

      Crostini with Whipped Ricotta Spread, Figs, and Honey

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      Crostini with Whipped Ricotta Spread, Figs, and Honey

      Ingredients

      • 1 baguette (or crusty bread of choice)
      • 1 tbsp olive oil
      • Salt
      • 8 oz fresh figs, sliced thinly (or dried. Or any type of fruit such as sliced pears, apples or blackberries)
      • Pistachios to garnish
      • Honey to garnish
      For the Whipped Ricotta Spread
      • 1 cup whole milk ricotta
      • 1 tsp fresh parsley
      • ½ tsp lemon zest (optional)
      • 1 tbsp extra virgin olive oil
      • 2 tsp honey
      • 1 clove garlic minced
      • ½ tsp sea salt
      • ¼ tsp black pepper

      Instructions

      Blend in a food processor. Taste for seasoning. 

      Preheat the oven to 375. Slice baguette into ¼ inch slices and place on sheet tray. Drizzle with olive oil and a pinch of salt. Bake for 5-8 minutes until golden brown. 

      To assemble: 

      Take each slice of baguette and spread it evenly with the ricotta spread. Place a few slices of fresh figs on each. Garnish with roasted pistachios and a drizzle of honey. Enjoy!

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        Categories Mastermind Archive, Salad, Spring Archive

        Strawberry Spinach Salad

        Strawberry Spinach Salad

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        Strawberry Spinach Salad

        Ingredients

        For the Salad
        • 3 cups of spinach
        • 1 cup of fresh strawberries, sliced
        • ⅓ cup crumbled feta or goat cheese
        • ¼ cup nut of choice such as pecans
        • ¼ cup dried cranberries
        For the Dressing
        • ¼ cup maple syrup
        • ¼ balsamic vinegar
        • ⅓ cup olive oil
        • 1 clove of minced garlic
        • Salt and pepper

        Instructions

        Whisk all the salad ingredients together in a bowl or in a mason jar. Add the spinach to a large salad bowl and toss with just enough dressing to coat. Add the toppings over the lettuce and toss before serving. Option to serve with grilled chicken for an easy meal prep!

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          Categories Breakfast, Mastermind Archive, Spring Archive

          Spring Frittata

          Spring Frittata

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          Spring Frittata

          Servings

          4

          Ingredients

          • 8 Eggs
          • 2 Tbsp. Milk
          • ½ Onion, Sliced Thinly
          • 3 Minced Cloves of Garlic
          • 6-8 Thin Asparagus Spears
          • ½ Zucchini, Sliced into Very Thin Circles
          • ½ Cup Grated Parmesan Cheese
          • 6 Mini Fresh Mozzarella Balls cut in half (bocconcini)
          • Basil for Garnish
          • Salt and Pepper
          • 1 Tsp. Olive Oil

          Instructions

          Preheat the oven to 350 degrees. In a large ovenproof skillet over medium high heat, add the olive oil and sliced onion. Cook for 10 minutes, stirring occasionally. White the onion is cooking, whisk the eggs, milk, salt, pepper, and half of the parmesan in a large bowl.

          After 10 minutes, add the minced garlic to the onions and stir for 1 minute. Add the egg mixture to the hot pan. Next, carefully layer the zucchini and asparagus on top of the frittata in a pretty design. 

          Season the top with a pinch of salt and pepper. Place the mozzarella balls evenly in the frittata and sprinkle with the rest of the parmesan. *This frittata is very versatile. If you prefer different cheeses or vegetables feel free to experiment. If you want your vegetables to be more “well done” then “aldente” feel free to roast or steam the vegetables ahead of time before placing them into the frittata. If you have any leftover cooked vegetables this would be a great place to use them* 

          Bake for 15-18 minutes until the eggs are cooking through. Garnish with fresh basil. Serve with a salad such as strawberry spinach salad.

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