Tzatziki Sauce Recipe

I received a sample box of yogurt to try, all opinions are my own

I love Greek food, LOVE it. So naturally I love Tzatziki sauce. I love to make Gyro’s, Greek Salad and I’m currently working on a Greek Burger. So I’ve made like 4 batches of this recently while I’m recipe testing! Mmmm

This recipe is based off of a THICK greek yogurt, if your yogurt isn’t thick enough you’ll need to strain it for awhile. It all depends on how thick you like your sauce.

You can either use a tea towel, gather and tie it to a wooden spoon over a bowl, or I find it easier to use a few paper towels in my pasta strainer over a bowl.


Tzatziki Sauce Recipe

Makes 2 Cups

Tzatziki Sauce Recipe


  • 16 oz Tillamook Farmstyle Greek Yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch kosher salt
  • 3 cloves garlic, finely minced
  • 1 Tbsp olive oil
  • 2 tsp red wine vinegar
  • 5 to 6 mint leaves, finely minced


  1. Place the yogurt in a tea towel or two paper towel
  2. Gather up the edges, place in a strainer
  3. Strain for 2 hours
  4. Place the chopped cucumber in a tea towel or paper towels and squeeze to remove the liquid
  5. In a medium mixing bowl, combine the strained yogurt, squeezed cucumber, salt, garlic, olive oil, vinegar, and mint.
  6. For smooth finish put in food processor
  7. Store in the refrigerator in an airtight container for up to a week.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Also mint leaves vary in size, if I have really small ones I use even more than the 5-6. I usually puree it in my food processor, taste it (a good cook is always tasting) and add more leaves until ALMOST as strong as I want it, it will strengthen in the fridge a bit.


And now for a ROCKIN giveaway! You get the same box of yogurt I got to try out.

One of my readers will win a box containing the following:

1 (5.3 oz) Cinnamon Hazelnut
1 (5.3 oz) Coffeehouse Blend
1 (5.3 oz) Honey Peach
1 (5.3 oz) Old Fashioned Vanilla
1 (5.3 oz) Oregon Blueberry
1 (5.3 oz) Oregon Strawberry
1 (5.3 oz) Washington Raspberry
1 (32 oz) Farmstyle Greek Plain & Simple 0%
1 (32 oz) Farmstyle Greek Plain & Simple 2%

a Rafflecopter giveaway

Spicy Deviled Egg Recipe

This is a sponsored post, Kraft Foods sent me jars of MIRACLE WHIP and this recipe to try as part of the #proudofit campaign

I am a MIRACLE WHIP lover!  We never even had mayo in the fridge growing up.  when I got married my husband came from a mayo family, but I quickly converted him and he is now a MIRACLE WHIP lover as well.  And of course we’re raising our kids right as well!


BUT there are a few classic recipes, like Deviled Eggs, I never thought to make the swap to MIRACLE WHIP… But that is changing!  Adding MIRACLE WHIP brings a sweet and tangy flavor!  Perfect for transforming your Easter eggs from something ordinary to extraordinary.  I wasn’t sure what my family would think but my husband LOOOOOOVED it!


I love getting together with family and friends potluck style and bringing food.  To dress up my eggs for Easter I used food dye to dye my eggs all pretty like.  To see a full tutorial for how to dye Easter eggs with food dye head on over at Cupcake Diaries.  I want to stress that this was Food dye, not store bought pellets so it’s safe for everyone to ingest!


This recipe is just 5 ingredients and takes less than 15 mins to prepare!  It’s so easy my kids could make this!  I love fast and easy food, since I’m usually wrangling 5 kids and a husband out the door to these gatherings as well!  AND so pretty, Deviled eggs are a dish people are totally impressed with and i had no idea how easy they were to make!


Gather your ingredients.  Make sure to dice your jalapeno super tiny and WASH YOUR hands after, don’t touch your itchy eye with your hand right after cutting… Ouch (yes I totally did that).  Make sure you use a sharp knife to cut your eggs in half, you don’t want to break or crush your eggs  (I always cook a few extra just in case)


spicy deviled egg recipe

15 minutes

24 deviled egg halfs

1 deviled egg half

spicy deviled egg recipe


  • 12 hard-cooked eggs
  • 2/3 C MIRACLE WHIP Dressing
  • 2 tsp GREY POUPON dijon Mustard
  • 1 jalapeño peppers, seeded & finely diced


  1. Cut eggs lengthwise in half.
  2. Remove yolks (they should pop right out) and place in medium bowl.
  3. Mash with fork.
  4. Add remaining ingredients and mix well.
  5. Pipe or spoon into egg white halves.
  6. Sprinkle with paprika.
  7. Garnish with additional jalapeno slices, if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


I used an open star tip to pipe the yolk mixture into the egg whites.  Don’t use a CLOSED star tip because the chopped jalapeno’s will get stuck…  Divide it evenly between all your eggs and Voila! Your ready to take your platter or plates to your Easter party!


I also have a post on perfect hard boiled eggs, but I know everyone has their own way of doing it.  What is your favorite way to boil/cook eggs?

AND where you do fall on MIRACLE WHIP spectrum?  I can’t wait to share a few more twists on classics over the next few months!

For more great MIRACLE WHIP recipes and news check out their site or Follow them on Facebook and Twitter

Perfect Hard Boiled Eggs

Seems like EVERYONE has their own tricks for how to hard boil eggs. SO I figured I’d share how I do it along with some tips and tricks!


Perfect Hard Boiled Eggs

12 minutes

Perfect Hard Boiled Eggs


  • eggs bakers dozen
  • 1 tsp salt
  • 1 tsp baking soda
  • water


  1. Place eggs in the bottom of a large pan
  2. Fill the pan with water, make sure it's at least an inch above the eggs
  3. Sprinkle Salt and baking soda over the water
  4. Place a lid over the pan and bring the water to a boil
  5. When the water starts to boil turn the heat to low (if you have a gas stove if you have a coil just turn it off)
  6. Let it simmer for 1 min.
  7. Turn off (or take off) the heat, leave the lid on (don't take it off) and let sit for 10 mins
  8. Take out the extra egg (bakers dozen remember) and slice it. It should be done but if it's not place the lid back on for 1-2 more mins
  9. Using a sloted spoon take out the eggs and place in a strainer, run under cold water until cool and refrigerate until your ready to use

I've heard so many keys for easy to peel eggs over the year I use three of them 1. use 4-5 day old eggs, fresh eggs don't peel well 2. Start with cold water for gradual cooking 3. add baking soda and salt to the water

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Chicken Marsala And Garlic Cauliflower Mash

Hi friends! I would like to introduce to you your new crush…. Food crush that is! Oh baby I love this meal. I’m sure you will too! Let me tell you a little bit about how it came to my table. :)


Life has been a little bit hectic for me during the month of March… I sold my house, moved in with my in-laws and had a one week vacation (sans kids) all in the span of a month! So, you could say things have been a little (or a lot) messy and nuts! My little family and I are on the search for our new home and are attempting to call my MIL’s basement “home” for the time being. I am usually pretty great with change, but this one has been a doozy!

In a desperate attempt to get a little normalcy back into our world, I broke the loooooong streak of mish-mashed quick dinners/fast food with some home made comfort food. Man oh man was is good! I have always had a thing for chicken marsala, but have never gotten around to making it myself. I decided it was about time, and I sure am glad I did. This turned out so fabulously decadent! The most awesome part about it is that it is pretty dang healthy too. Score!


I served this Chicken Marsala with the creamiest, dreamiest Garlic Cauliflower Mash and some lovely Roasted Baby Peppers. Top that goodness off with some crispy kale chips and we were set to feast! This was the first real meal I have cooked at my in-laws and it went very well. It’s a little strange wandering around this big kitchen searching for the right tools and such, but it worked out anyway! I’m sure I’ll get used to it soon enough. :)


I loved the way the Garlic Cauliflower Mash turned out. I didn’t miss mashed potatoes in the least! They were so delish! I don’t know if I will ever make mashed potatoes again with how much I loved these. They are so much healthier for you, and are jam-packed with flavor! This meal was a trio of perfection in my book. It will definitely become a regular at the Muir table.

Chicken Marsala


    For Mushroom Marsala Sauce:
  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, diced
  • 1 teaspoon miced garlic
  • 8 ounces baby bella mushrooms, stems removed and thickly sliced
  • Salt and pepper
  • 1 1/2 cup Marsala cooking wine
  • 1 teaspoon beef bouillon concentrate
  • 2 teaspoons granulated sugar
  • 1 1/2 tablespoons butter
  • For Chicken:
  • 3-4 boneless, skinless chicken breasts, pounded to 1" thickness
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 tablespoon Italian seasoning blend


  1. Pound chicken to an even 1-inch thickness inside gallon ziplock bags (2 at a time per bag). Set aside.
  2. For Mushroom Marsala Sauce:
  3. In a medium saucepan heat olive oil over medium-high heat.
  4. Add onion, garlic and mushrooms.
  5. Season with freshly ground salt and pepper.
  6. Saute until mushrooms are tender and onions begin to caramelize (about 7-10 minutes).
  7. Add Marsala cooking wine, beef boullion concentrate, granulated sugar and butter.
  8. Reduce heat to medium and allow sauce to simmer for 15 minutes or until sauce is reduced by 2/3, stirring occasionally.
  9. When sauce is done, cover with a lid and set aside while you cook the chicken.
  10. For Chicken:
  11. On a large saute pan or skillet, heat olive oil over medium-high heat.
  12. Season both sides of pounded chicken breasts with salt, pepper and Italian seasoning blend.
  13. Sear chicken until golden on the first side without shifting it around on the skillet, (about 4 minutes).
  14. Flip chicken over and sear on the other side for about 4 minutes. Continue cooking until chicken feels fairly solid (not squishy) in the center when you press it with your finger.
  15. Remove chicken from heat and place on a platter. Cover with tin foil and allow chicken to sit (uncut) for 5 minutes.
  16. Top chicken brests with marsala sauce and mushrooms. Serve hot! Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin

Swing on over to my blog Fresh & Happy for the Garlic Cauliflower Mash recipe and take a gander at the rest of the recipes I have to share with you!

I would love to hear what your go-to comfort foods are. What do you make when you want your meal to gather your loved ones together around the table?

You might also like:

Savory-Chicken-Pot-Pie Carne-Adada-Tostadas Authentic-Italian-Spaghetti

Savory Chicken Pot Pie | Carne Asada Tostadas | Authentic Italian Spaghetti

Have a happy weekend!



Dense and Creamy Cheesecake Recipe

Do you watch “Friends”?  Anyone?  Remember that episode “The one with all the cheesecakes”? Briefly – a cheesecake was delivered by accident to Rachel’s apartment, and she and Chandler eat the whole thing.  Then they order a replacement for the person it should have been delivered to.

When it arrives it again is delivered to their apartment by mistake, they eat it again… I forget how many they order, and then eat.  The final one they argue over and end up splitting it in half.  Then Rachel accidentally drops hers on the floor and tries to convince Chandler to share his half, when he laugh’s she hits his onto the ground as well.  The episode ends when them eating it off the floor… IT WAS THAT GOOD…

Well THIS is that cheesecake.  It’s THAT good, Promise.  It’s rich and creamy and spectacular!  There are so many styles of cheesecakes, some have cream, some have sour cream, some use different cheese’s like ricotta, etc…  This is not light, or airy like some, and if you perfer that style then this isn’t for you, but for me this is perfection.

It cooks low and slow, doesn’t get overly brown, and has a great texture all the way through.  The sour cream topping is optional, some would say it doesn’t belong on this cheesecake, that it’s more for NY style, but I love that BIT of tang to go along with this cheesecake, but it’s amazing without it too.  My husband loves berry topping, I love it plain but to each his own!


Dense and Creamy Cheesecake Recipe

Dense and Creamy Cheesecake Recipe


  • 1 1/4 C Vanilla wafer crumbs
  • 1 Tbsp sugar
  • 6 Tbsp unsalted butter, melted
  • ½ C ground gingersnaps (optional)
  • Cake
  • 3 lbs Cream cheese softened
  • 1 ½ C sugar
  • 2 tsp vanilla
  • 3 whole large eggs (room temp)
  • 2 large egg yolks (room temp)
  • 1 Tbsp lemon juice (optional)
  • Topping (optional)
  • 1 1/2 C sour cream
  • 2 Tbsp sugar
  • 2 tsp vanilla


  1. Preheat the oven to 375
  2. mix all the crust ingredients and toss lightly with fork until well blended.
  3. Press firmly into the bottom of a 10 inch spring form pan.
  4. Bake on the bottom rack until crisp and golden, abut 15 min.
  5. Let cool.
  6. Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
  7. Cake
  8. Beat cheese sugar and vanilla with electric mixer on med until light and fluffy, about 30-60 sec.
  9. Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
  10. Lightly whisk the eggs and yolks together and add to cream cheese mixture (with the lemon juice).
  11. Mix on low speed until they are incorporated and the batter is velvety, about 30 sec, scrape the bowl and mix 10 sec more - do NOT overbeat.
  12. Pour the filling over crust, bake on the center rack until golden, about 1 1/4 hours +.
  13. When you open the rack and shift the pan the center will jiggle a little, but not too much. This is the trick to learn, you might slightly undercook (not bad) or slightly overcook (okay) the first time as you get used to this style.
  14. Just the center 2-3 inches will jiggle and not like soup, like a loose jello jigglers.
  15. If you want the topping add it now.
  16. Turn the oven off and crack open the door and let the cake cool then refrigerate overnight, cheesecake tastes better after a day or two in the fridge.
  17. Topping (optional)
  18. Mix all the ingredients
  19. Pour over the warm cake and lightly spread the topping
  20. Return to oven for 5 min cool completely and refrigerate.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


Okay, my tips and tricks -

  • Room temperate ingredients are key for a smooth texture.
  • Beat the cream cheese and sugar as much as you want, make it smooth, but once you add the eggs, do NOT overbeat, just mix on low until they are barely incorporated, beating after you add the eggs is what often leads to cracking.
  • Make sure your oven is the correct temperature (I love my oven thermometer)
  • TRY not to open the oven door, like ever, if you can help it.
  • That said if you run out of water in the pan on the bottom of the oven and you need to add more boil it first so it’s hot, then open the oven and pour it into the pan (I use a 9×13 so it holds more and I don’t have to refill it)
  • Cook your cheesecake until it’s still a bit jiggly in the center, like a loose jello jiggler, but not liquid, in the center 2-3 inches.  It will keep cooking afterwards a bit, and IMO better to be slightly under cooked than overcooked.
  • Turn off the oven and crack open the oven door to let it cool slowly, this will help it finish cooking but not cool TOO fast and crack
  • Do NOT eat it right away, cheesecake sets and gets BETTER with time in the fridge, at LEAST 8 hours, I prefer a full day or two for better flavor

I’ve been asked about waterbaths, I use one for my flourless chocolate cake so why not this? Honestly I don’t trust them with springform pans! I’m always nervous that it will soak into the cake/crust, And I’ve found that having the water pan in the bottom is enough moisture for my recipe.  THAT said changes in altitude and humidity will effect this a bit, mostly cooking time.

no-bake-cheesecake pumpkin-pie-recipe mini-cheesecakes

No Bake Cheesecake | Pumpkin Cream Cheese Pie | Mini Cheesecakes

Grapefruit Frozen Yogurt Recipe

My kids love frozen yogurt, If they have “green” days at school we go every week as a reward!  Last year one of the yogurt places we go to had GRAPEFRUIT flavored frozen yogurt.  I love all citrus, and grapefruit is right up there with lemon for me.  I wondered if I could make it myself!


The answer is YES you can!  I make this dessert ALL the time, and it’s such a great spring flavor for me, I’ve made like 3 batches this month already.  My husband and I both love it so it never lasts long!


The key is great greek yogurt, so when Tillamook, my favorite cheese and ice cream, announced they were coming out with their own greek yogurt I was so so SOOOO excited!  I love yogurt, plain yogurt is a family favorite and greek yogurt is AMAZING!  I don’t eat it plain greek yogurt plain, but I love using it in recipes!


Grapefruit Frozen Yogurt Recipe


  • 2/3 C Grapefruit Juice (takes about 1-2 grapefruit)
  • 3/4 C Sugar
  • 1 Tbsp grapefruit rind
  • 1 C Cream
  • 2 C plain greek yogurt


  1. Mix everything until it's smooth.
  2. Pour into your ice cream maker
  3. Let it run about 30 mins.
  4. (I stop it and stir about 15 mins in because the rind sometimes gets' stuck)
  5. Serve it soft right away, or freeze it for a more firm texture
  6. I thaw it a bit before serving so it's creamy
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin


When it’s fresh it’s soft and oh so good!  When you leave it overnight to freeze it will harden up but it’s not ice cream so I like to leave it out to soften a bit before serving it.  It’s such a creamy delicious treat, I could eat the whole batch in one sitting!


So what’s your favorite spring dessert?  Here are a few of my favorites

coconut-panna-cotta lemon-pie crepe-recipes

Coconut panna Cotta    |    Sour Cream Lemon Pie    | Dessert Crepe Recipes