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Melomakarona Recipe

I originally discovered these Greek cookies while completing a practical exam in culinary school, where I had to prepare a meal of traditional Greek foods.

The melomakarona cookies I made for dessert ended up being absolutely delicious, and I couldn’t wait to make them again.

With love, I have refined my recipe for years ever since, resulting in the soft spiced cookies bathed in honey syrup and sprinkled with walnuts that you’ll find in this post.

Not only do the warm Mediterranean flavors instantly put me in a Christmas spirit, but because these cookies stay fresh up to two weeks, I actually CAN start my holiday baking by making them earlier in the month!

“Oh, my goodness! Made these cookies to bring to my daughter’s for Christmas. I waited patiently to do the “taste test” and it was worth the wait! They are delicious and taste just like the ones I’ve been buying at the annual Greek festival close to home for years. Thank you so much!”

—Connie

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Roasted Delicata Squash Recipe

If you see all types of fall squashes at the grocery store, but are intimidated by preparing them, I’m here to take the mystery out of roasting delicata squash, at least.

Delicata squash is one of the easiest fall squashes to turn into a side dish, because it’s easy to cut, the skin is edible (no peeling), and the sweet, mellow flavor pairs well with a variety of entrees.

To go above and beyond most roasted delicata squash recipes, this one has a no-cook, two-ingredient glaze that transforms the humble squash into something you’d find at an upscale restaurant.

What is Delicata Squash?

Delicata squash, which is also sometimes known as sweet potato squash, is a winter squash with a creamy texture and sweet, nutty flavor.

It has thin, edible skin, which sets it apart from many other winter squash varieties. It’s easy to prepare because you don’t have to peel it!

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Cajun Turkey Recipe

If you’ve ever had a Thanksgiving turkey that was dry and flavorless, it’s only natural that turkey might now be your least favorite thing on your plate for this holiday.

But it doesn’t have to be this way, and this Cajun Turkey Recipe is here to save the day.

Using an easy homemade Cajun turkey rub, we’ll be seasoning the bird to perfection, cooking it FAST in a hot oven so it stays super juicy, and making the most flavorful gravy from the drippings.

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You will love this Flat Iron Steak Marinade!

Unpopular opinion, but filet mignon is overrated. Yes, it’s very tender, but I don’t think it actually has that much flavor.

I much prefer a cheaper cut of meat, even if it needs a marinade. Cuts like flank steak and skirt steak can be SO tender and flavorful if prepared properly (and perfect wrapped in a tortilla with fajita toppings!).

And recently, I’ve discovered something called a flat iron steak.

Just like crock pot ribs, even with a homemade dry rub recipe, are a much cheaper but still delicious alternative to a big double cut pork chop, flat iron steaks are a more affordable way to get your beef fix. And dare I say, a grilled flat iron steak is way tastier than filet mignon, especially when paired with watermelon feta salad and potato salad with bacon.

Today, I’m sharing my favorite marinade for a flat iron steak. It’s very likely you can make this with ingredients you already have in your kitchen! As you’ll see below, just like homemade salad dressings like creamy feta dressing, it’s VERY adaptable for what you have on hand.

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Chicken of all kinds is always a crowd pleaser, whether it’s Greek chicken meatballs or sambal chicken skewers. And my orange ginger chicken stir-fry recipe is my go-to when I want something similar to Chinese takeout at home.

But, even at a time of year where the store is sold out of boneless, skinless chicken breasts because of all of those healthy eating resolutions, I’m here to vouch for the humble bone-in, skin-on chicken thigh.

If I’m ever stuck in a rut where I’m not sure what to make for dinner, the combination of bone-in chicken thighs + my grandma’s cast iron skillet can solve the problem.

These Honey Orange Glazed Chicken Thighs are easy enough for a weeknight but full of big flavors.

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As I mentioned yesterday, my Thanksgiving Salad and Thanksgiving Fruit Salad recipes have become among the most popular content on this site.

So, I also created a salad for Christmas and Easter salad, and I’m back today with a Christmas Fruit Salad, too. Fruit salad may or may not be something that has a spot on your holiday table, and that’s OK.

I think it’s a nice addition to a meal for a large crowd, especially if lots of kids are in attendance. Even if they won’t eat anything else on their plate, you can usually get a kid to eat a scoop of fruit salad (especially when it’s served in an adorable jar like my Easter fruit salad).

But this holiday fruit salad is delicious for taste buds of all ages. The sweet fruit is balanced with a dressing made with fresh orange juice, honey and seasonal spices. Serve it arranged as a Christmas tree or simply tossed together.

It’s also great as a Christmas breakfast fruit salad or a Christmas brunch fruit salad as part of a brunch buffet.

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As promised yesterday when I shared my rosemary simple syrup recipe, I’m back with a cocktail recipe that uses it!

I didn’t always love gin (sometimes I just wanted a brandy old fashioned or strawberry moscow mule instead). I didn’t understand gin, and definitely thought it had that “pine tree” flavor that most gin haters complain about.

But I’ve slowly begun to appreciate it in the past few years. So much so that I now usually have three different bottles of gin in my bar cabinet at any given time (currently: Bombay Sapphire, The Botanist, and Gray Whale).

While I usually make a classic gin and tonic or a white negroni, this Rosemary Gin Cocktail is for when I want to feel like a fancy bartender. I mean, anytime you’re using a homemade simple syrup, you’re fancy.

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It took me a long time to warm up to gin. It’s just so  . . .  flavorful, compared to vodka (which has virtually no flavor). I can see how if you weren’t prepared for it, you could think that gin tasted like soap, or medicine, or pine trees (thanks to the juniper berries).

But over the years, I had many small sips of gin cocktails ordered by friends, to see if my taste buds had changed. And lo and behold, a few summers ago, they did.

My taste buds realized that gin and tonics were amazing. I mean seriously, they taste like an adult version of Sprite or something, right?

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Between the melomakarona Greek cookies the other day, and these Mini Baklava Tarts, the country of Greece might as well be my official sponsor for holiday desserts.

And if the country of Greece is reading this, and wants to send me back to Mykonos and Santorini, I’d gladly accept. As it turns out, I’ll be spending the holidays here in Michigan (although if I’m lucky, I’ll find some time to make Greek lasagna).

I don’t do a ton of holiday baking (I save my heart cookies for Valentine’s Day), but I do like keeping some simple desserts up my sleeve to pull out for a party.

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