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  • one of the best salads I’ve ever had 💛 recipe ⬇️ (or comment “SALAD” & I’ll DM recipe) CORNBREAD CROUTONS 1 Tablespoon butter 1 8.5-ounce package Jiffy cornbread mix 1 large egg ¼ cup water HERB VINAIGRETTE ½ cup extra virgin olive oil ¼ cup red wine vinegar 2 Tablespoons honey 4 sprigs fresh thyme, leaves removed from stems ⅓ cup fresh mint, loosely packed kosher salt and fresh cracked pepper to taste SALAD 8 oz. mixed greens 2 cups pulled rotisserie chicken 8 dates, pitted and cut into thin strips ½ cup salted & roasted almonds, coarsely chopped 4 oz. goat cheese, crumbled INSTRUCTIONS CORNBREAD CROUTONS Preheat the oven to 350°F. Using your hands or a piece of parchment paper, spread the butter on the bottom and sides of a quarter sheet pan and set aside. In a medium-sized bowl mix the cornbread mix, egg, and water together. Batter may be lumpy. Using an offset spatula, spread the batter evenly into the prepared pan. Bake for 20 minutes or until golden brown. Remove from the oven and invert onto a cooling rack and cool completely. Cut into squares, place back on the baking sheet, and return to the oven for an additional 10 minutes. Remove from the oven and set aside. HERB VINAIGRETTE In a blender or using a glass measuring cup and an immersion blender, blend together all vinaigrette ingredients including the extra virgin olive oil, red wine vinegar, honey, thyme & mint leaves, and salt & pepper until smooth. Taste and add additional salt if needed and set aside. SALAD Assemble salad by placing the mixed greens in a large serving bowl. Sprinkle on the rotisserie chicken, dates, and almonds. Gently toss the salad then sprinkle on the goat cheese and half of the cornbread croutons (save the other half for a rainy day or for a snack). Drizzle with the herb vinaigrette (you might not need all of it) and serve immediately. #femalefoodie #femalefoodierecipe #easysalad #saladfordinner #saladforlunch #fallsalad
  • OLIVE OIL PUMPKIN BREAD 💛 (comment “pumpkin” and I’ll DM you the recipe 😘) INGREDIENTS 2 cups flour 1½ teaspoon baking powder 1 teaspoon salt ½ teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon or few zips of fresh nutmeg 1 15-oz of pumpkin purée 2 large eggs ¾ cup sugar ¾ cup brown sugar ½ cup extra virgin olive oil ½ cup powdered sugar 1 - 1½ Tablespoon milk ¼ cup pistachios chopped INSTRUCTIONS Preheat the oven to 350 degrees Fahrenheit and spray the bottom and sides of a standard 9 x 5” loaf pan with cooking spray and set aside. In a large bowl whisk together the dry ingredients including the flour, baking powder, salt, soda, cinnamon, and nutmeg and set aside. In a stand mixer or in a separate large bowl with a whisk, combine the pumpkin, eggs, and sugars until smooth. Add the olive oil and mix until combined. Add the dry ingredients and mix until just combined- do not overmix. Using a spatula spread the batter into the loaf pan. Bake for 70-80 minutes, until toothpick inserted in the center comes out clean. Allow to cool in bread pan for 10 minutes, then invert onto cooling rack and let cool completely. Make the glaze by whisking together the powdered sugar and milk. If too thick, add additional milk, ½ Tablespoon at a time. Drizzle the glaze over the top of the loaf and sprinkle pistachios on top of glaze. Let sit for 10-15 minutes to set before serving. #femalefoodie #femalefoodierecipe #oliveoil #pumpkinbread #fallbaking #october #fallrecipes #oliveoilcake
  • TOMATO PEACH SALAD 🍑🫶🏼 Here’s what you’ll need 👇🏼 1 pound tomatoes (use the best ones you have!) 2 pounds peaches 2 teaspoons kosher salt or flake salt 1 ½ tablespoons white sesame seeds ¼ teaspoon sesame oil 3 tablespoons extra-virgin olive oil, divided ½ cup mint leaves 8 ounces halloumi Get the full recipe on femalefoodie.com (click our “recipes” link in bio or google “female foodie tomato peach” and it will come right up 🙃). Developed lovingly by @katiec_323 🍅 #femalefoodie #femalefoodierecipe #tomatoseason #peachseason #peaksummerproduce #summersalad #easysalad #laborday
  • We can’t stop making these grilled thai bbq chicken thighs ❤️ ingredients ⬇️ 8 chicken thighs, boneless, skinless 1/4 cup low sodium soy sauce 1/4 cup fish sauce 1/4 cup brown sugar 1/4 cup lime juice, plus lime wedges for garnish 1 tablespoon garlic, minced or grated 1 tablespoon ginger, minced or grated 1 tablespoon lemongrass paste 2 tablespoons vegetable oil chopped cilantro, for garnish chopped peanuts, for garnish red chili peppers, optional garnish Recipe on femalefoodie.com (click our “Recipes” link in bio or google “female foodie thai chicken”). Developed by Tyler @wildsaltstudio 🫶🏼 #femalefoodie #femalefoodierecipe #grillingrecipes #chickenrecipes #labordayweekend #grilledchicken
  • 15-MINUTE PESTO ❤️ INGREDIENTS - 1/2 cup pine nuts - 2 garlic cloves, skin on - 1/2 teaspoon kosher salt - 3 oz. finely grated Parmigiano Reggiano - 2 bunches or 4 cups of loosely packed fresh basil*, rinsed and patted dry, leaves removed from stems - 3/4 cup extra virgin olive oil, plus more if needed INSTRUCTIONS 1- In a small nonstick pan or skillet, toast the pine nuts and garlic over medium heat for 5-7 minutes. Use a spatula or wooden spoon to toss the pine nuts frequently and turn the garlic halfway through to avoid burning and to encourage even browning. Once the pine nuts are aromatic and a deep golden brown, remove from heat and set aside. 2- Remove the skin & coarsely chop garlic. Place all ingredients including the pine nuts, garlic, salt, Parm, basil, and extra virgin olive oil in the food processor. Turn food processor on and blend until smooth, but not completely pureed. You should still be able to see small flecks of basil and very small bits and pieces of nuts throughout. If your pesto is too thick, add 1-2 additional tablespoons of extra virgin olive oil and pulse for a few more seconds. Taste the pesto and add more salt if needed. 3- If serving immediately with pasta**, cook 12 ounces of pasta in heavily salted water until al dente. In a dutch oven or large pan, toss to combine the pesto, al dente pasta, and a splash of the hot pasta water. Top with additional grated Parmigiano Reggiano and enjoy immediately. NOTES *Knowing exactly what a bunch of basil is can be confusing. A 2-2.5 ounce package of basil from the store (the one that you’ll find in the refrigerated herb section) is a great representation of one bunch. The basil from one potted basil plant that’s sold at Trader Joe’s or other grocery stores would also be considered one bunch. Trader Joe’s also sells extra-large 4-ounce containers of basil, which would be the perfect amount for all of the basil needed for this recipe. **This pesto will go well with practically any pasta, but we love serving it with spaghetti, gemelli, or traditional Ligurian pastas such as trofie or linguine. #femalefoodie #femalefoodierecipe #pesto #basilpesto #easydinnerideas #easypasta
  • 🫐⭐️BLUEBERRY CRISP⭐️🫐 FULL RECIPE ⬇️ INGREDIENTS - 7 cups blueberries fresh or frozen - zest of lemon plus 2 Tbs Fresh lemon juice - 1/4 cup sugar - 1 teaspoon almond extract - 1/4 cup corn starch - 1/2 cup butter, room temperature - 1 cup old fashioned oats - 1 cup brown sugar packed - 1/2 cup AP flour - 1/2 tsp cinnamon - 1 teaspoon kosher salt INSTRUCTIONS 1- Preheat oven to 375 F. In a large bowl gently toss together the blueberries, zest and juice of lemon, sugar, almond extract, and corn starch. Pour into a 9x13 pan (or similar) and set aside. 2. Place the butter, oats, brown sugar, four, cinnamon, and salt in a large bowl and using two forks or your hands combine until butter is evenly distributed and mixture is crumbly. 3. Spread topping all over the blueberries and bake uncovered for 20-30 minutes, until blueberries are bubbly and crisp is a deep golden brown on top. Thank you @hiresbigh for serving this to customers for the past four weeks! We adore you. 🫶🏼 #femalefoodie #femalefoodierecipe #easydessert #summerrecipes #summerrecipe #blueberryrecipes #blueberrybliss #blueberryseason