Other ideas: You can spoon it into a bowl, drizzle honey over it, and add some granola and fresh fruit. It feels like dessert for breakfast. You can also throw it into a smoothie for creaminess and protein. Alternatively, dollop some labneh on some chili, smear it on toast, or simply mix in garlic and olive oil for a dip that impresses every time. 

Once you make it yourself, store-bought yogurt just won’t cut it anymore. And honestly? Watching it transform in the fridge is kind of magical.

Rachel’s Recommendations

• Make ahead: Labneh can be stored in the fridge for up to a week—perfect for quick breakfasts, snacks, or adding creaminess to sauces.
• Breakfast: Drizzle with honey, scatter granola or nuts, and enjoy with fruit.
• Cooking: Stir into curries or soups for extra richness. Spread inside wraps or use as a base for dips.
• Flavor boost: Mix in minced garlic, olive oil, or fresh herbs to create a savory dip.

Makes: ~2 cups
Prep: 10 minutes
Strain: 4+ hours

Ingredients

• 2 cups full-fat Greek yogurt
• Cheesecloth
  

Instructions

1. Line a bowl. Place a square of cheesecloth in a medium bowl.

2. Add the yogurt. Spoon the Greek yogurt into the center of the cloth.

3. Tie and hang. Gather the corners of the cloth and tie them over a spoon that rests across the bowl so the yogurt hangs freely. Make sure the bottom of the yogurt doesn’t touch the bowl—this allows the whey to drain.

4. Strain. Place in the fridge and let strain for at least four hours or overnight for a thicker, creamier texture.

5. Finish. Transfer the labneh to a clean container. Taste and season with salt if desired.

I started making this Thanksgiving panini years ago with my leftovers. Now, it’s become as much of a tradition in our house as the turkey or the flag football game the day before! I use up all my leftovers: turkey, stuffing, gravy, and cranberry sauce to turn them into this melty delicious panini!

All you need to do is pick up a couple extra ingredients when you do your shopping for Thanksgiving and you’ll be set to make this tasty treat! Scroll down for the recipe and to see how I make it!

Start by turning on your panini press. Next assemble your Thanksgiving Panini! 

I like to put cranberry on one side and gravy on the other. Then, stack the rest from there! Put the cheese in the middle so as it melts it will hold everything together! Once your sandwich is assembled, cover the top piece of bread with butter. Then, put that side down on the hot panini press. Butter the other piece of bread (which is now facing up) and then close the press. Cook until melty and delicious!

Perfect for any holiday gathering, this version is all about texture and contrast: creamy butter, big flakes of sea salt, wild honey, and a little more sweetness from any flavor jam you like. A few edible flowers—marigold, viola, or nasturtium—make it pop. Tip: You can mix it up with whatever herbs or condiments you love—basil, thyme, chili crisp, or tomato jam. The magic is in the mix of salty, creamy, herby, and sweet all in one perfect bite. 

Serves: 4-6 

Time: 20 minutes 

Ingredients 

• 1 cup unsalted butter, room temperature 
• 3 tablespoons honey 
• 2 green onions, thinly sliced on a bias 
• 2 tablespoons pepper jam or a sweet jam like lingonberry
• Big flakes of sea salt (like Maldon) 
• Edible flower petals — marigold, viola, or nasturtium (optional) 
• 2 tablespoons pistachios — chopped finely 
• Crusty bread or crackers for serving 

Instructions

1. Whip the butter.

Using a hand mixer or whisk, beat the butter until fluffy and light. You want it spreadable and soft, not melted. 

2. Spread and swirl.

Spoon the butter onto a wooden board or serving platter and use the back of your spoon to create swoops and waves. 

3. Top it beautifully.

Scatter the sliced green onions flower petals. Spoon small dollops of jam across the top and finish with a generous pinch of flaky sea salt. 

4. Serve.

Bring it to the table with warm, crusty bread for dipping and spreading. Pair this with a crisp white wine or sparkling water with lime, maybe a few small bowls of olives or roasted nuts, and you’ve got a spread that makes everyone want to linger. 

For more fun recipes, check out the Youtube channel!

With temperatures cooling down, it’s the perfect weather for a warm bowl of soup. Okay, I actually have a weird confession to make. I really love soup in the summertime. The hotter it gets outside the more I want soup. Is that crazy? Probably. I know that not everyone has my love of hot soup on a hot day. So whether you’re a “soup in the summer” gal like me or “soup is for sweater weather only” type of person, I decided to take one of my favorite soups and turn it into a sandwich. A grilled cheese to be precise. 

We begin by making a really easy French Onion Soup. FROM. SCRATCH. I know, I know. Who knew we could make a delicious soup so fast?! 

Melt the butter in a large skillet or pot. Add the sliced onions, and chopped garlic. Cook over medium-high heat, stirring frequently until the onions are caramelized and soft, about 10 minutes. Season with a bit of salt and pepper. Throw in the bay leaves and a few sprigs of fresh thyme. Reduce the heat to low and continue to cook for another five minutes. 

Add the beef stock and bring to a simmer. Cook uncovered for about 10 minutes, to develop the soup’s flavor. Remove from heat and allow to cool down slightly. That’s it for the soup. It’s done. Let’s make some grilled cheeses now, yeah? 

To assemble the grilled cheese: Take two slices of french bread and top with lots of shredded gruyère cheese (a classic French Onion Soup ingredient). Then take a pair of tongs and grab some of the caramelized onions from the soup, draining as much as the liquid as you can. Sprinkle with a few leaves of fresh thyme. Sandwich the bread slices together, and spread both sides liberally, with unsalted butter. 

Cook in a hot skillet for about 2 to 5 minutes, over medium-high heat, until golden brown on both sides. 

I like to serve the grilled cheeses with a side of the hot broth from the soup for dunking because grilled cheese and soup is a match made in heaven. Enjoy!

The Perfect Pumpkin-Shaped Charcuterie Board

Start with a quarter wheel of Mimolette cheese (about two pounds). Known for its bright orange color and spherical shape, Mimolette is the perfect centerpiece for your pumpkin charcuterie board. Slice it into wedges the way you’d cut an orange—wide on the rind side, tapering toward the center. 

Then, trim off the rind with a paring knife. 

Gently round the outer edges with a vegetable peeler so they curve softly, giving the cheese its pumpkin-like shape. Fan the slices out like pages of a book to form a half circle that resembles the side view of a pumpkin. 

For the stem, borrow one from a real pumpkin—around three pounds works well.

Slice off the top, trim away most of the orange flesh, and set the cleaned stem at the top of the cheese to complete the look. 

How to Add Color and Texture to Your Cheese Board

From there, build outward with layers of color and texture.

• Two kinds of salami (one mild, one spicy) 
• A selection of crackers for crunch 
• Figs, grapes, and cornichons for contrast 
• Pomegranate seeds for brightness and sparkle 
• Fresh rosemary and sage sprigs tucked between ingredients 
• Small bowls of olives and sweety drop peppers for variety and shape 

The finished board feels abundant and celebratory—a balance of elegance and whimsy that instantly draws people in.

And there you have it—a pumpkin-shaped charcuterie board that’s as delightful to look at as it is to eat! This edible centerpiece is a fun, nutritious way to celebrate the season with style, color, and plenty of flavor. So grab your favorite board, let your creativity shine, and turn snacking into a delicious work of (pumpkin-shaped) art!

Want to watch Rach attempt to make this without any directions? Check out this episode!

Taco Salad To Go or just a really great meal prep idea for you to add to the fridge!. You can make these with leftover taco meat or our slow cooker shredded chicken. If you’re a vegetarian you could double up on the veggies and add in some sharp cheddar. The point is, this salad is super versatile and a great lunch option. 

This is a great way to use up any taco toppings or fillings from taco night.

Feel free to use up any salad dressing you have on hand or try our Cilantro Avocado Ranch Dressing! It’s super delicious as a dipping sauce or spread. 

Start layering the salad, placing the dressing on the bottom of the tumblr or large mason jar. Fill it with black beans, corn, tomato, bell peppers, olives, avocado, taco meat and lettuce. 

It’s best to put the dressing at the bottom and place the salad on top as the final layer so that it doesn’t get soggy. Then once you’re ready to eat, just transfer the salad to a large bowl and toss together. 

You can use this method with any and all salads for lunch. It’s a great way to have lunch stocked up in the fridge and ready to go. Want some more great salads to go? Try our Cobb Salad Tumblers or our Chicken and Kale on the go!

Chicken Teriyaki Kabobs

20 minute prep time, 40 minute cook time, makes 4 servings

INGREDIENTS:

1 package boneless skinless chicken thighs (4 thighs)

3 cups fresh pineapple chunks

1 red bell pepper (cut into 1″ cubes)

1⁄2 cup sliced green onions (the white and light green parts)

1 green bell pepper (cut into 1″ cubes)

TERIYAKI SAUCE:

2 cloves garlic (minced)

2 teaspoons minced ginger

1⁄2 cup soy sauce

1⁄2 cup brown sugar

2 Tablespoons rice wine vinegar 

2 Tablespoons mirin (optional)

DIRECTIONS:

1. If you’re using wooden skewers, be sure to soak them for at least 2 hours before grilling

2. Make the teriyaki sauce by combining all the sauce ingredients in a medium-sized saucepan. Bring the mixture to a boil, then reduce the heat and simmer until reduced and slightly thickened, about 20 minutes. It will yield about ¾ cup.

3. While the sauce simmers, prepare the chicken, vegetables and pineapple. Thread the chicken, vegetables and pineapple onto skewers alternating as you go until all the ingredients have been used. There will be around 15 skewers. 

4. Preheat a grill over medium heat until you reach a steady temperature between 350-400 F.

5. When the sauce is finished, brush about ½ of a cup over the surface of the skewers, reserving the remaining ¼ cup sauce.

6. Clean the grill and spray it well with cooking spray/oil. Place the skewers evenly over the surface of the grill.

7. Cook for 8-10 minutes per side, or until the chicken is done and the skewers are browned and caramelized.

8. Serve the skewers immediately with the reserved sauce if desired. 

Grilled Corn Tostadas with Hummus

15 minute prep time, 15 minute cook time, makes 6 servings

Click the above link for the full recipe!

Grilled Pizza Party

10-20 minute prep time, 6-8 cook time, makes 4-6 servings

INGREDIENTS:

2 pounds store bought pizza dough 

1 can/jar pizza sauce (I used ⅓ cup on 2 of the 4 pizzas)

White pizza sauce:

¼ cup olive oil

1 clove garlic, minced

1 teaspoon Zesty Italian Seasoning 

Toppings: 

1 package slice pepperoni 

1 cup cooked sausage, I used italian hot

4-6 slices canandian bacon

1 pound mozzarella cheese, grated, about 4 cups

1 cup grated parmesan

¼-½ cup black olives

1 cup thinly sliced red and green bell peppers

1 cup thinly sliced red onion

Tomatoes, pineapple, fresh

Mozarella, basil, cooked or raw clied mushrooms, crumbled feta cheese and so on

DIRECTIONS:

1. Preheat the grill over medium heat. While the grill heats, assemble as many toppings as you’d like.

2. To make the white pizza sauce, mix together the olive oil, garlic and zesty italian seasoning, and set it aside to let the flavors develop.

3. Cut the pizza dough into quarters. Pat out each of the four pieces of dough on a sheet of parchment paper until it’s about 8” across.

4. Lightly brush the pizzas with your choice of white or red pizza sauce, then top with mozarella and a sprinkling of parmesan. Finally top with the toppings of your choice.

5. Grill each pizza over medium heat, maintaining a temperature between 350-400 for about 8 minutes, or until the dough is thoroughly cooked and the cheese is bubbling.

6. Serve immediately with any desired fresh toppings like chopped tomatoes and basil. 

Potatoes can do no wrong in my eyes.  Be it fried, baked, or mashed- potatoes are always welcome on my plate.

This slow cooker recipe takes all the components of a loaded baked potato and whips it up into a delicious and hearty soup.  Unlike traditional baked potato soups that are heavy on the cream, this version is rather light.  Instead of loading up on cream to thicken the soup, I take out a couple cups of the cooked potato and mash them up.  The mashed potatoes provide a nice richness to the soup.

This soup can be made vegetarian by substituting vegetable broth and omitting the bacon.  Believe it or not, I kept to a vegetarian diet for a year and this soup was a main staple.

I am so happy soup season is upon us.  There is nothing quite as comforting on chilly nights as a giant bowl of loaded baked potato soup.

Slow Cooker Loaded Baked Potato Soup, serves 4-6

Ingredients

5 slices bacon, cut into 1 inch pieces

3 garlic cloves, minced

1 large onion, minced

1 tsp fresh thyme, or 1/2 tsp dried thyme

2 Tbsp all-purpose flour

5 cups low-sodium chicken broth

3 pounds russet potatoes, peeled, cut into 1/2 inch chunks

1 1/2 cups sharp cheddar cheese, shredded

1/2 cup heavy cream

1/4 cup whole milk

1 1/2 tsp kosher salt

1/2 tsp black pepper

green onions, for serving

sour cream, for serving

additional sharp cheddar cheese, shredded for serving

Instructions

1.  In a large skillet, cook bacon over medium heat until crisp.  Transfer cooked bacon to paper towel-lined plate and set aside.  Keep 3 tbsp of bacon fat and discard rest.  You’ll want to keep all that burnt little bits in the pan.  They will provide the onions with a lot of flavor.

2.  Heat skillet with 3 Tbsp of bacon fat over medium heat.  Add minced garlic and cook for 15-20 seconds until fragrant.  Add onions and thyme.  Cook until onions have softened.

*note: For vegetarian option, cook the garlic and onions in vegetable oil or olive oil.

3.  Add flour and stir to combine.  Cook for about one minute and then slowly add 1 cup of chicken broth.  Stir to combine.  Transfer onion mixture (including all the browned bacon bits from pan) into slow cooker pot.

4. Add cut potatoes into slow pot, followed by remaining 4 cups of chicken broth.  Cover slow cooker with lid and set to cook for 4-5 hours on low.

*note: For vegetarian option, use vegetable broth. 

5.  Keep slow cooker on “keep warm” setting.  Once potatoes are soft and tender, scoop out 3 cups of potato from slow cooker.  Place in a large bowl and mash using a fork (spoon or muddler work too).  Add milk and cream.  Stir to combine.  Return mixture to slow cooker.

6.  Add shredded cheese to slow cooker and stir to distribute.  Cover slow cooker and let sit for 5 minutes until cheese has melted.  Season with 1 1/2 tsp salt and 1/2 tsp pepper.  Sample and season more according to taste.  Serve with green onions, crumbled bacon, additional cheddar cheese, sour cream and other toppings you enjoy with baked potato.

recipe adapted from America’s Test Kitchen

I like to top my baked potato soup with a heavy sprinkling of shredded cheddar cheese, some crumbled bacon bits, a dash of chopped green onions, and of course, a dollop of sour cream.  Feel free to experiment and add additional toppings or vegetables to the soup.

If you try out the recipe, be sure to share a photo with us on Instagram or Twitter with the hashtag #TheChic.

Man I love enchiladas! 

Growing up they were one of my favorite dinners, and since that was in the 80’s it was classic ground beef, cheddar cheese and black olives sliced on top. For a new (and extra delicious) spin we’re making a beef enchilada skillet. All the flavors you and I love with some fun and tasty additions!

Need something delicious to serve with these? Try my recipe for Grilled Guacamole or Pineapple Margaritas!

Start by browning your ground beef in a cast iron skillet until crispy, about 10 minutes. Add in the green chilies and taco seasoning mix. 

Give it a stir and then add in the black olives and cook for about a minute. 

Stir about 1/2 cup of shredded cheese and the enchilada sauce. Bring to a simmer, stirring often, over low heat.

Once it comes to a simmer, stir in the cut tortilla pieces. Carefully mix so that you don’t break up the tortillas too much. Cook over low, until the tortillas have absorbed most of the sauce. 

If it’s dried out too much, add a bit more sauce on top of the tortillas, and then top with the remaining shredded cheese.

Bake your beef enchilada skillet until the cheese has melted and the sides have browned a bit, about 10 to 15 minutes. Remove from oven and then top with remaining black olives, cilantro, avocado and sour cream. 

You can serve this with rice or salad on the side, and even customize it more by adding corn or black beans to the filling!

It’s a great quick and easy dinner to make during the week when you don’t have a lot of time on your hands to make a super complicated dinner!