https://kendalljang.com/blog daily 0.75 2025-10-16 https://kendalljang.com/blog/visa-us monthly 0.5 2025-10-14 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/c823b87f-01ac-4355-8cb8-4ea0da5fa3b9/unsplash-image-AX6s7zREtZE.jpg Blog - Visa-Free Travel with U.S. Passport Traveling with a U.S. passport opens the door to much of the world. This list includes countries and territories where U.S. citizens can visit visa-free, with an eVisa, or with a visa on arrival for short stays. It’s meant as a quick reference for travelers, digital nomads, and long-term planners who want to understand where they can go easily without applying for a visa in advance. https://kendalljang.com/blog/visa-free-south-korea monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1760420748071-ZZYRMRXCZFYGOT2JV144/unsplash-image-htQznS-Rx7w.jpg Blog - Visa-Free Travel with South Korean Passport The South Korean passport is one of the world’s most powerful, allowing entry to over 190 destinations without a pre-arranged visa. This list highlights countries and territories where Republic of Korea (ROK) citizens can travel visa-free, with an eVisa, or with a visa on arrival for tourism or short stays. It’s intended as a personal reference for travelers and expats who want to quickly confirm destinations that welcome Korean visitors without a long visa process. https://kendalljang.com/blog/chilaquiles monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1735538049024-03PFHKXCXWTDIVYGU8W3/squarespace+images+%283%29.png Blog - Chilaquiles - Ingredients 12 corn tortillas, cut into wedges 1 can red enchilada sauce eggs queso fresco cilantro avocado red onion Directions Spray tortillas with oil and air fry at 350°F for about 10-15 minutes, shaking every couple of minutes to prevent burning. Spray with extra oil, as needed (alternatively, you can bake at 350°F to 20 minutes, flipping halfway through). Heat up enchilada sauce in a large pan on the stove. Once chips are golden and crispy, season with salt and add to enchilada sauce. Toss to coat and plate. Fry eggs and place on top of chips. Serve garnished with avocado, queso fresco, cilantro and red onion https://kendalljang.com/blog/dense-bean-garden-salad monthly 0.5 2025-04-10 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1744322130641-0ZMWV4SNMJP3VCOWGXQS/pexels-theplanetspeaks-11558376.jpg Blog - Dense Bean Garden Salad - Ingredients 1 can chickpeas rinsed, and drained 1 can white navy beans, rinsed and drained 1 red onion, finely diced 1 cup broccoli, broken into bitesize pieces 2 cups cherry tomatoes, halved 2 red bell peppers, diced 2 cups flat leaf parsley, chopped 1 cup canned artichokes, chopped ¼ cup sundried tomatoes, diced sliced ¼ cup kalamata olives, sliced 4 oz turkey breast, chopped (optional) ¼ cup hemp seeds (optional) Dressing ⅓ cup olive oil ¼ cup apple cider vinegar 2 tablespoon dijon mustard 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon garlic powder 2 teaspoon oregano 1 teaspoon honey Directions In a large mixing bowl combine chickpeas, white beans, shallots, cherry tomatoes, bocconcini, bell peppers, parsley, artichokes, sun dried tomatoes , olive, hemp seeds and turkey breast if using. To make the dressing in a mason jar or small bowl whisk together oil, vinegar, salt, black pepper, garlic powder, oregano and honey if using. Adjust seasoning to desired taste. Pour dressing over the salad. https://kendalljang.com/blog/mediterranean-dense-bean-salad monthly 0.5 2025-04-10 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1744042184032-QDOT2RD6AUDQFVQ0A0UC/unsplash-image-VOk0aJa3CdA.jpg Blog - Mediterranean Dense Bean Salad - Ingredients 1 can garbanzo beans, drained, rinsed and dried 1 can navy beans, drained, rinsed and dried 1 small red onion, diced (about ¾ cup when diced) 2 small bell peppers, diced (red, orange or yellow) ½ English cucumber, diced ½ cup Kalamata olives, pitted and sliced 6 ounces vegan feta cheese, crumbled Fresh parsley, stems removed, finely diced Dressing ¼ cup extra virgin olive oil Juice of one lemon (about 3 tablespoons) 1 tablespoon maple syrup 1 teaspoon dijon mustard 3 large cloves garlic, pressed through a garlic press ½ teaspoon fine salt ½ teaspoon dried oregano Directions Prepare the veggies. Chop the red onion, bell peppers and cucumber into bite-sized pieces. Slice the pitted Kalamata olives. Rinse the beans. Drain, rinse and dry the chickpeas and navy beans. Add all salad ingredients to a large mixing bowl. Add the salad dressing. Whisk or shake the dressing ingredients together and pour overtop the salad. Toss well to combine. Serve! Enjoy immediately or divide into mason jars to save for later. https://kendalljang.com/blog/lazy-lasagna monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1744041493155-W93T04FXDZUQZDX7SKNW/unsplash-image-g_BxoUpg1eI.jpg Blog - Lazy Lasagna - Ingredients 12 oz gluten free pasta 1 tbsp olive oil 1 lb ground beef (or italian sausage) 1 tsp salt 24 oz marinara sauce 2 cup cottage cheese 1 egg 2 cloves minced garlic 2 tsp Italian seasoning ¾ cup grated parmesan cheese 8 oz mozzarella cheese fresh chopped basil, for garnish Directions Preheat oven to 375. Bring a pot of water to a boil and cook pasta according to package directions, leaving it al dente. Drain. Add olive oil to a large skillet and add ground beef and 1/2 tsp salt. Cook 5-7 minutes until cooked through and no longer pink. Drain any fat, then add in the marinara sauce and stir. Set aside. In a bowl, combine the cottage cheese, ricotta cheese, egg, garlic, Italian seasoning, the remaining 1/2 tsp salt, and 1/2 cup grated parmesan cheese. Mix until smooth. Drain the cooked pasta and add it to the skillet with the meat sauce. Toss to combine. Spray a 9×13 inch casserole dish with avocado oil. Add 1/2 the pasta with meat sauce. Spread all of the cottage cheese mixture on top to form the middle layer. Add the remaining pasta and meat sauce on top, followed by torn pieces of mozzarella. Sprinkle the remaining 1/4 cup parmesan over the top of the mozzarella. Bake for 20 minutes until the cheese is melted. Serve topped with fresh chopped basil. Enjoy! https://kendalljang.com/blog/french-onion-soup monthly 0.5 2025-04-07 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1739551760326-63F2VWLE8K1D8FWI3K6L/unsplash-image-FjxEnioTNs0.jpg Blog - French Onion Soup - Ingredients 1 red onion (per person) 1 can of beef broth (per person) Swiss cheese Directions Slice and saute onions until carmelized (about 30-45 minutes) Add broth and simmer Transfer soup to bowl and top with swiss cheese Melt cheese (under broiler) Serve with bread and salad. https://kendalljang.com/blog/chicken-enchiladas monthly 0.5 2025-01-30 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1738269890150-DZPPAJNXRPBL6DE431CV/unsplash-image--_3OqGuSEfk.jpg Blog - Chicken Enchiladas - Ingredients 1 ½ cups cooked shredded chicken (about 2 breasts) 2 cups enchilada sauce, divided 6 flour tortillas (see note if using flour tortillas) 2 ½ cups shredded Mexican-blend cheese, divided salt and black pepper, to taste optional toppings: diced or pickled onions, chopped cilantro, sour cream or greek yogurt, shredded lettuce, cotija cheese Directions Preheat oven to 350ºF. In a large bowl, combine the shredded chicken, ¼ cup enchilada sauce and a generous pinch of salt and pepper. Mix together and taste. Season with more salt and pepper as needed. If using corn tortillas: Wrap the tortillas in a damp paper towel and heat them in the microwave for 1 minute, flipping the them halfway through until all of them are warm and pliable. If using flour tortillas: Microwave the tortillas on a plate for 1 minute, flipping them halfway through until all of them are warm and pliable. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam side down. Pour the remaining 1 ¾ cup enchilada sauce over the tortillas, top with the remaining 1 ½ cups shredded cheese, and bake for 20 minutes until the cheese is melted and bubbly. Serve immediately and garnish with desired toppings. Makes about 6 servings, about 21 grams of protein per serving https://kendalljang.com/blog/bacon-lentil-soup monthly 0.5 2025-01-30 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1737677800817-GNEJRS51YF553S7K7W57/unsplash-image-KoiRJFKYqR4.jpg Blog - Bacon Lentil Soup - Ingredients Bacon 2 tbsp olive oil 1 onion, chopped (white, brown, yellow) 2 garlic cloves, minced 1 large carrot , chopped (about 1 1/4 cups) 2 celery ribs , chopped (about 1 1/4 cups) 2 cups / 400g dried lentils , green or brown, rinsed (Note 1) 400g / 14 oz crushed tomato 1.5 litres / 1.5 quarts (6 cups) vegetable or chicken stock / broth, low sodium 1/2 tsp each cumin and coriander powder 1 1/2 tsp paprika powder 2 dried bay leaves 1 lemon (zest + juice) 1/4 tsp salt and pepper, each Directions Cook the bacon. Remove from pan. Add garlic and onion, cook for 2 minutes. Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup. Add all remaining ingredients except the lemon and salt. Stir. Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft. Remove bay leaves. Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot. Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter! Makes about 6 servings, about 28 grams of protein per serving https://kendalljang.com/blog/chicken-and-dumplings monthly 0.5 2025-01-24 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1736993575034-EXVLVE6EAUDDQ5HA7LNA/unsplash-image-7ax3l4quF-M.jpg Blog - Chicken and Dumplings - Ingredients 4 tablespoons butter 1/2 cup chopped onion 2-3 chopped carrots 3 celery, sliced 1 tablespoon cloves garlic, minced 8 cups chicken broth 2 pounds chicken, shredded 1 teaspoon salt 1/2 teaspoon black pepper 2 bay leaves 1 tbsp dried parsley 3 tablespoons cornstarch 3 tablespoons water Dumplings 1 1/2 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 3 tablespoons butter, cold 3/4 cup milk Directions In a large 8 quart pot, melt the butter and add in the onions, carrots and celery. Cook and stir until the onion is soft and translucent. Add in the garlic and cook for 30 seconds. Pour in the chicken broth and add in the shredded chicken. Season with salt, pepper, bay leaves and parsley. Bring to a boil, then turn down the heat and allow to simmer while you make the dumplings. In a large mixing bowl combine the flour, baking powder and salt. Using a cheese grater, grate the cold butter into the flour mixture and stir to coat the butter. Pour in the milk and stir until a ball forms with the dough. You can knead it a few times in the bowl if needed. Pull off one inch pieces of the dough and drop into the soup. Cover with a lid and allow to simmer for 15-20 minutes, until the dumplings are floating at the top of the soup. To thicken the soup, combine the cornstarch and cold water and pour into the soup. Stir continually until thickened. Makes about 6 servings, about 29 grams of protein per serving https://kendalljang.com/blog/tuna-melt monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/3f8ac337-0cba-4320-b704-fba2b8961a3e/8.png Blog - Tuna Melt - Ingredients 1 can tuna mayo mustard diced onion diced celery dill sourdough cheddar cheese Directions Mix tuna, mayo, mustard, onion, celery and dill together in a bowl. Fry like a grilled cheese or toast bread for a regular sandwich https://kendalljang.com/blog/breakfast-burrito monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/6873f981-d724-423d-987b-f15051a82525/squarespace+images+%287%29.png Blog - Chorizo Breakfast Burrito - Ingredients chorizo eggs frozen tater tots cheddar cheese flour tortilla avocado salt, pepper and garlic powder Directions Cook tater tots in air fryer for about 10-12 minutes. Cook chorizo over medium heat until cooked through. Add eggs and scramble. Heat flour tortilla for 20-30 seconds in the microwave. Top with tater tots, chorizo-egg, cheese and avocado. Season to taste with salt, pepper and garlic powder. Wrap and serve (option to pan fry the tortilla seam closed with a touch of oil or butter). https://kendalljang.com/blog/chickpea-sandwich monthly 0.5 2025-01-16 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/e94a0389-fbd6-43d9-910f-809921181388/squarespace+images+%289%29.png Blog - Chickpea Dill Salad Sandwich - Ingredients Chickpea salad (2) 15-ounce cans chickpeas, drained and rinsed 1/4 cup finely chopped celery 1/4 cup chopped green onion or red onion 2-3 tablespoons fresh dill or 1 teaspoon dried dill 1/4-1/2 cup vegan mayo or plain yogurt 2 tablespoons fresh lemon juice 1/2 teaspoon salt or to taste For the sandwiches bread lettuce sprouts tomato slices additional vegan mayo mustard Directions In a large bowl, mash the chickpeas with a potato masher (or fork) until chunky. It's okay if some beans are whole. Add the celery, onion, dill, vegan mayo and salt. Stir well to combine. You can enjoy it right away or cover and place in the refrigerator for up to 5 days. Assemble sandwiches: Serve in between bread with the toppings you prefer. I like sprouts, lettuce, tomato and a little mustard. Enjoy! Makes about 3 servings, about 14 grams of protein per serving https://kendalljang.com/blog/rice-and-beans monthly 0.5 2024-12-31 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1735618799460-EH7XW9F8MRI624SGFQU4/unsplash-image-EdzsUFqHbaY.jpg Blog - Rice and Beans - Ingredients 2 cans black beans 1/4 onion, diced cumin garlic powder onion powder 2 cups rice 4 cups bone broth cilantro avocado hot sauce cotija cheese pickled onion or pickled jalapeño Directions Cook rice according to package but sub water with bone broth for extra protein and flavor. In a medium sauce pan, heat oil and saute onions until soft. Add black beans (do not rinse). Season with cumin, garlic powder, onion powder, salt and pepper. Simmer until beans are heated. Use a potato masher or fork to smash some beans if you like a thicker consistency. Serve with rice and top with cilantro, avocado, cotija cheese and hot sauce. Pickled onions or pickled jalapeños are good too! Makes about 3 servings, about 22 grams of protein per serving https://kendalljang.com/blog/quiche monthly 0.5 2024-12-31 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1735541570241-UIIXCMI1ICR3MWPOX198/squarespace+images+%288%29.png Blog - Cottage Cheese Quiche - Ingredients 1 frozen 9-inch pie crust 4 large eggs 3/4 cup cottage cheese 1/4 cup milk 1/4 teaspoon salt 1/4 teaspoon black pepper 3 slices cooked bacon 2 scallions, chopped 1 cup shredded cheddar cheese Directions Blind bake pie crust according to package instructions, then preheat oven to 350°F. Add eggs, cottage cheese, milk, salt and pepper to a medium mixing bowl and whisk until combined. Pour egg mixture into the prepared pie crust. Bake uncovered until set and golden brown around the edges, about 40-45 minutes. It’s okay if the middle is still a little jiggly, the quiche will set as it rests. Let quiche rest at room temperature for 10-15 minutes, then slice and serve. https://kendalljang.com/blog/italian-wedding-soup monthly 0.5 2024-12-30 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/80e63104-ce1b-415e-98e0-164c2e9721c0/italianweddingsoup.png Blog - Italian Wedding Soup - Ingredients 1 cup diced onion 1 cup diced carrots 1 cup diced celery 4 cloves minced garlic 4 cups chicken broth *meatballs 1 cup acini de pepe 6 oz fresh spinach dill finely shredded parmesan Directions In a large pot, brown meatballs in 1 tablespoon of olive oil. Remove from pan and set aside. Add onion, carrots and celery and saute until tender. Add garlic and saute for another minute or until garlic is fragrant. Add chicken broth and season with salt and pepper. Add meatballs and bring to boil. Cook for 5 minutes. Add acini de pepe and cook for another 6-8 minutes. Add spinach and dill during the last minute of cooking. Serve and top with parmesan cheese. *I usually get a 12 pack of premade meatballs https://kendalljang.com/blog/chicken-noodle-soup-5z9ah monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/81bb2f7a-b136-447c-a939-b805cae34036/pankosalmon.png Blog - Ina Garten’s Panko-Crusted Salmon - Ingredients 2/3 cup panko (Japanese dried bread flakes) 2 tablespoons minced fresh parsley 1 teaspoon grated lemon zest Kosher salt and freshly ground black pepper 2 tablespoons good olive oil 4 (6- to 8-ounce) salmon fillets, skin on 2 tablespoons dijon mustard 2 tablespoons vegetable oil Lemon wedges, for serving Directions Preheat the oven to 425 degrees. In a small bowl, mix together the panko, parsley, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside. Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere. Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin. Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges. Source: Barefoot Contessa https://kendalljang.com/blog/chicken-noodle-soup monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1735538583149-7SYLQDMJ5FL3370B9K77/squarespace+images+%284%29.png Blog - Chicken Noodle Soup - Ingredients 2 tablespoons unsalted butter 1/2 diced onion 2 carrots 2 stalks celery 3 cloves minced garlic 6 cups chicken stock 2 bay leaves 2 chicken breasts (uncooked) 2 cups egg noodles 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh dill 1 tablespoon lemon juice salt and pepper to taste Directions Melt butter in large pot over medium heat. Add onion, carrot, celery. Cook until fragrant, stirring occasionally, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chicken stock and bay leaves, season with salt and pepper to taste. Add chicken breast and bring to boil. Cook until chicken is cooked through, about 20 minutes. Remove chicken and let cool before shredding. Stir in pasta and cook according to packaging. Remove from heat once noodles are cooked. Add shredded chicken, parsley, dill and lemon juice. Season with salt and pepper to taste. https://kendalljang.com/blog/beef-stew monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1735618465427-ZWHR3NN726BHUUZUCR88/unsplash-image-y_7KLDoPlAc.jpg Blog - Dutch Oven Beef Stew - Ingredients For the meat: 3 pounds whole boneless beef chuck roast, cut into 1.5 inch chunks 1 ½ teaspoons kosher salt 1 teaspoon ground black pepper olive oil For the stew: 1 medium yellow onion, diced 5 cloves garlic, minced 3 large carrots, peeled and chopped 1 teaspoon fresh thyme, roughly chopped 2 tablespoons tomato paste 2 teaspoons Worcestershire sauce ½ cup red wine, or beef broth ¼ cup all-purpose flour, plus more as needed 4 cups beef broth, plus more as needed 3 medium Yukon gold potatoes, peeled and diced, see note 2 dried bay leaves Chopped parsley Olive oil Salt and pepper to taste Frozen or fresh green peas, optional Directions Preheat oven to 325 degrees F. Season beef chunks with 1 1/2 teaspoons Kosher salt and 1 teaspoon ground black pepper. Heat some olive oil over high heat in a large Dutch oven or a heavy oven-proof pot, and sear beef on all sides until nicely browned. Do this in batches to not overcrowd the pan and to prevent steaming. If you notice that it begins to steam up, remove the excess liquid and continue browning. Transfer the browned meat to a plate and set aside. It will not be fully cooked at this point. Leave the brown bits, don’t wipe the pot clean. Over medium heat, add some olive oil, onion, garlic, and carrots to the same Dutch oven and cook for about 5 minutes, stirring occasionally. Add fresh thyme, tomato paste, and Worcestershire sauce, and cook until slightly softened, about 2-3 minutes. Add red wine, scraping the browned bits, and cook until reduced, about 3 minutes. If you don’t want to use wine, you can use beef broth. Quick tip: use a wooden spoon to avoid scratching the Dutch oven or pot. Add flour and stir to coat. Add 4 cups of beef broth, and stir until the flour is incorporated and starts to thicken. Add the seared beef, cubed potatoes, and bay leaves. If too thick, add more broth as needed. Bring to a boil and then reduce to a simmer for 5-7 minutes. Adjust seasoning with salt and pepper at this point if needed. Cover with an oven-safe lid. Finish cooking in the oven at 325 degrees F for about 1 hour and 45 minutes until the meat is tender. If desired, stir in peas 10 minutes before the cooking time is up. Remove bay leaves before serving. Plate with some chopped parsley. Serve with mashed potatoes, a salad or a baguette and enjoy! Source: Cooking for My Soul https://kendalljang.com/blog/potato-salad monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/1735535870297-RCURAYHMYKIG9P5UCIWG/squarespace+images.png Blog - Potato Salad - Ingredients 4 cups cooked potatoes 1 1/2 cups chopped celery 1/2 cup green onions 1/4 cup finely chopped radishes 2 tablespoons chopped parsley Dressing 1 cup mayonnaise 1 tablespoon vinegar 2 teaspoon yellow mustard 1/2 teaspoon celery seed 1 1/2 to 2 teaspoon salt 1/8 teaspoon pepper Directions In at least 24 hours before serving, wash and boil potatoes until fork tender. Drain and let potatoes cool. Combine chopped vegetables and refrigerate. Combine dressing ingredients and refrigerate. Peel and dice potatoes and combine in a large bowl with chopped vegetables and dressing. https://kendalljang.com/blog/mashed-potato monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/8610359b-a4ed-4135-863c-399179449b8b/mashedpotato.png Blog - Mashed Potatoes - Ingredients 9 large russet potatoes 1/2 cup butter, softened 12 oz cream cheese, softened 1/2 cup sour cream or greek yogurt 1/4 teaspoon black pepper 1/2 teaspoon salt For 3 potatoes: 3 large russet potatoes 3 tablespoon butter, softened 4 oz cream cheese, softened 3 tablespoon cup sour cream or greek yogurt 1/8 teaspoon black pepper 1/4 teaspoon salt Directions Peel and cut potatoes, then place in a large pot with boiling water. While potatoes boil, set out butter, cream cheese and sour cream to soften. Cook potatoes until fork tender. Drain and place in a mixing bowl with the rest of the ingredients. Use an electric mixer or potato masher until potatoes are light and fluffy. Add ground nutmeg or garlic powder to taste (optional) https://kendalljang.com/blog/hearts-of-palm-dip monthly 0.5 2025-10-23 https://images.squarespace-cdn.com/content/v1/67566a2367bdfb1b93fc2de4/533f7e26-1940-4b37-868b-a7376542496a/heartsofpalmdip.png Blog - Hearts of Palm Dip - Ingredients 1-14 oz can of hearts of palm 3/4 cup parmesan 3 tsp green onions 2/3 cup mayonnaise 1/4 cup sour cream or greek yogurt Directions Drain and finely chop hearts of palm. Mix all ingredients in a shallow baking dish and sprinkle with parmesan. Bake at 425°F for 20-30 minutes. 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