TikTok Feta Pasta Recipe

Many of you who use the TikTok app or even Instagram might have seen the viral recipe that originated in Finland for Feta Pasta. Apparently this recipe became so popular that grocery stores were completely sold out of feta. The basic idea behind the recipe is to start with cherry or grape tomatoes, a block of feta cheese, and seasonings that gets baked, and then pasta is added.  If you search the #fetapasta hashtag you will see thousands of videos showing so many variations. I admit I don't normally hop on the bandwagon with what's popular on TikTok, but I knew I had to try this dish. 

I was a tad nervous about the idea of using an entire block of feta and wondered if it would be overpowering. Good thing I didn't let that stop me, because the flavor was absolutely wonderful. It was tangy, but in the best way! I did check out several recipes so that I could get a better idea of what I wanted to do to make this dish my own. I shared my results on Instagram and received a lot of positive comments. It turned out that not too many people had heard about it, so I thought I was share a step-by-step recipe with pictures to show you how to make it. 

Here are the ingredients you'll need: 

Cherry or grape tomatoes (one pint per block of feta)

A block of  Feta cheese (can use vegan feta)

Fresh garlic (if cloves are huge, cut in half)

Fresh basil

Olive oil

Seasonings I recommend: Sea salt, cracked black pepper, red pepper flakes, and dried herbs like Oregano, Basil, parsley or Italian seasoning

Pasta of your choice (I used mini Farfalle)

Optional: 

fresh spinach

Grilled chicken or shrimp

How to make it

1. Heat your oven to 400°. Start by adding your tomatoes and garlic cloves to a baking dish, then drizzle with olive oil and seasonings. Make sure the tomatoes are well coated. Make a space in the middle of the baking dish to place your block of feta cheese. Drizzle more olive oil and add more seasoning. 

2. Once the oven has come to temperature, place your tomatoes and feta in oven and bake for 30 minutes. If want the tomatoes and cheese to get a little brown, you can broil on high in the last few minutes or turn on the convection feature if you have that option. Cook your pasta in well-salted water while this step in being done, and set aside one cup of the cooked pasta water. 

3. Take a large fork or spoon to lightly smash the tomatoes and mix it with the feta. Make sure to smash up your garlic cloves first so you don't forget, otherwise you'll have huge chunks.  

4. Now add your fresh basil and spinach. 

5. It's time to add your pasta and gradually add the pasta water depending on how saucy you want it to be. The pasta will absorb the liquid so I added the whole cup. I promise it won't be watery. 

6. Top with grilled chicken or shrimp and enjoy! 

Tips and recommendations: 

• Do not skip the fresh basil or red pepper flakes. Both of them add so much flavor! 
• If you can't get a block of feta cheese, crumbles will work just as well. Add it in the middle of the baking dish the best you can. You might need a larger size container, so keep that in mind. 
• If you don't like feta cheese, you can use goat cheese or Boursin 
• If you are making a larger batch, you can double the ingredients. Be sure to use a large enough baking dish to give enough space to add your pasta. 
• I highly recommend reserving some of the pasta water to keep your pasta from being too dry. Do this by using a glass measuring cup or any heat-proof cup and scoop out some of the water from the cooked pasta before draining. You can add as much or as little as you like. 

Check out these other popular recipes: 

Mashed Sweet Potatoes Side Dish

Air Fryer Chicken Thighs

Greek Pasta Salad

Low-Carb Italian Zucchini Boats

If you are like me, you probably have about 50 links on Facebook you saved of recipe or exercise videos that caught your eye. You tell yourself you will try that amazing ab and butt workout or will bake that triple chocolate ganache brownie cake. Am I right? Of course I am! I think Facebook sends me bi-weekly reminders that tell me I have saved links to look at. 

Recently I saw a recipe floating around Facebook for Italian Stuffed Zucchini Boats and it really caught my attention. This time it was only saved for one week instead of 6 months. Today was finally the day I would try it. I followed the recipe for the most part, but tweaked it to my taste. First, here is the original recipe from Valerie's Kitchen. 

I omitted the extra flesh that was scraped out of the zucchini as well as the panko bread crumbs at the end. Also, I used a 4-cheese pasta sauce instead of marinara like the recipe stated. I put my own favorite seasonings including some extra hot pepper and let me tell you, this one is a winner! It was so full of flavor and good texture. I like the fact that you top it with the cheeses at the end so that it doesn't get too gooey or lose it's cheesiness (if that makes sense).

My husband does not like zucchini at all. He will tolerate trying one or two slices in a stir-fry, but still never actually liked it. He is currently practicing a lower carb lifestyle and I begged him to try it. He started with half of one "boat" and soon went back to the kitchen for the other half. He was so shocked that he really liked it. I was super shocked myself! I think it was because the zucchini was still pretty firm that he enjoyed it. If it was squooshy, he would not touch it. 

I did notice that if you reheat any of the leftovers that they become a whole lot softer. I think I will bake for 5-8 minutes less next time. One of my blog friends mentioned that her mother makes these with eggplant. I will definitely have to try that in the future. If you are looking for a delicious dinner idea (especially if you are doing LCHF), you must try this one!

Thanks for stopping by 💓

Perfect Turkey Meatball Recipe

I was talking with a good blog friend of mine the other day and she was telling me how she drools when she looks at my Insta feed. I am always in the kitchen baking or cooking up something. Today I made some super simple turkey meatballs and they came out perfectly seasoned and not dry like turkey tends to get. Since I get asked for recipes all the time, I decided I better get busy and throw them on the blog as often as I can. Check out the recipe below.

Ingredients:

• One pound of ground turkey (I use the less lean variety since I don't want dry meatballs)
• finely minced onion, garlic, herbs (I use thyme, rosemary, and parsley), and jalapenos 
• 1/4 grated Parmesan cheese
• assorted dry seasonings (here are my staples) 
• Olive oil
• Cookware: a cast iron skillet or heavy skillet, tongs, spatula, flat tray lined with parchment paper

What to do:

Simply add all of the fresh ingredients into a bowl with the ground turkey. Add desired seasonings. I like to add a few shakes of red pepper flakes for added spice. Throw in the Parmesan and mix everything together with a fork. Use a spoon to help scoop even amounts of turkey and roll into balls. Place them on parchment lined tray as you roll. Place tray in freezer for about 5-10 minutes so they can firm up a bit. Heat skillet on medium-high and add a few tablespoons of olive oil. Gently, but quickly place meatballs in hot skillet and let them start browning without moving them for a few minutes. Carefully use tongs to flip them. If they start to fall apart, you can use a spatula to help keep them together. Let them get brown and crispy all over. That's it! 

I like to serve these meatballs with sides like smashed sweet potatoes, regular mashed potatoes, asparagus, broccoli, or any vegetable my family likes. You can also add them in your favorite pasta sauce for spaghetti and meatballs, or eat them as is. They are the perfect protein-packed snack! 

I hope you will try this recipe soon. Thanks for stopping by xo