Cooking Lessons for Dad

Cooking Lessons for Beginners

Easy Fruit Dip

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Love to dip your fruit? Try this Easy Fruit Dip with your favorite fruit! Apples, peaches, pears and mangoes are especially good. This four ingredient dip with sliced fruit is a very easy, healthy snack, side dish and dessert. In this cooking video Karen Breyer and her dad will show you step-by-step how to make this Easy Fruit Dip.

This Easy Fruit Dip is a tasty addition for lunch. Pack some sliced fruit with a container of this fruit dip in your kids lunch to make sure they will eat their fruit.

Everyone loves a tasty dip! At your next party, game night or get together serve a platter of sliced fruit with this Easy Fruit Dip for a healthy treat! If you love healthy snacks, watch this cooking video and make this yummy Easy Fruit Dip today!

Yield: 4 servings

Easy Fruit Dip

Ingredients

  • 8 ounce container yogurt, plain
  • 1/4 cup peach or apricot preserves
  • 1/8 teaspoon cinnamon, ground
  • 1/2 teaspoon vanilla
  • Fruit slices (apple, peach, pear, or mango)

Instructions

  1. Stir together the yogurt, preserves, cinnamon and vanilla.
  2. Refrigerate until well-chilled.
  3. Serve as a dip for fruit slices.

Notes

To keep your apple, peach or pear slices from browning, brush them with lemon juice or soak them in a mixture of lemon juice and water (1 tablespoon of lemon juice in 1 cup of water).

You can use sour cream, fat-free sour cream or vegan sour cream in place of the yogurt.

See a cooking demonstration of this Easy Fruit Diprecipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Nutty Cheese Spread

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Do you love cheese? Love nuts? Try this tasty Nutty Cheese Spread recipe! It is so easy to make! Serve this cheese spread with crackers, veggies, pretzels and on sandwiches. In this cooking video Karen Breyer will show you step-by-step how to make Nutty Cheese Spread.

You will be surprised how easy it is to make a delicious cheese spread from scratch! This Nutty Cheese Spread is perfect as an appetizer, snack or as a spread on sandwiches. Serve this cheese spread at your next party, dinner or game night! Watch this cooking video and make this tasty Nutty Cheese Spread today!

Yield: 8 servings

Nutty Cheese Spread

Ingredients

  • 1 8-ounce package cream cheese (room temperature)
  • 1/2 cup (2 ounces) cheddar cheese, shredded (room temperature)
  • 1/4 cup milk
  • 1/2 cup walnuts, chopped
  • 2 teaspoons parsley, dried
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon salt (optional)

Instructions

  1. Bring cream cheese and cheddar cheese to room temperature.
  2. In a mixing bowl, stir together cream cheese and shredded cheddar cheese.
  3. Add milk to the cheese mixture and stir until creamy.
  4. Add the walnuts, parsley, onion powder and salt. Stir until well combined.
  5. Cover and chill for 24 hours.
  6. Serve this Nutty Cheese Spread as a dip or a spread. Try it spread on crackers or toast and as a dip for fresh vegetables and fruit slices.

Notes

You can use 2 tablespoons fresh, minced parsley in place of the dried parsley.

Use this Nutty Cheese Spread on crackers, toast, in a sandwich or as a dip for sliced apples, pears or vegetables.

You can use shredded swiss cheese in place of the cheddar cheese.

You can also serve this Nutty Cheese Spread right after you make it (if you can’t wait until it chills!).

See a cooking demonstration of this Nutty Cheese Spread recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Herbed Scrambled Eggs

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Looking for new healthy, breakfast egg recipes? Try these tasty Herb Scrambled Eggs! This easy scrambled egg recipe is perfect for breakfast, brunch or anytime! In this cooking video Karen Breyer will show you step-by-step how to make this delicious Herbed Scrambled Eggs recipe.

Scrambling eggs is an easy way to cook eggs. Add some herbs and create an amazing breakfast or brunch that everyone will love! Watch this cooking video and make these tasty Herbed Scrambled Eggs today!

Yield: 2

Herbed Scrambled Eggs

Ingredients

  • 5 eggs
  • 1 tablespoon water
  • 1/4 teaspoon Kosher salt (or to taste)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2-3 teaspoons garlic, minced
  • Pepper, fresh ground (to taste)
  • Cooking spray

Instructions

  1. Break the eggs into a mixing bowl. Add the water, salt, oregano and basil. Whisk together until well blended.
  2. Spray a skillet and heat over medium heat until it is hot enough to sizzle a drop of water.
  3. When the pan is hot add the garlic and stir for about 1 minute.
  4. Pour in the egg mixture. Cook without stirring until the mixture begins to set on the bottom and around the edges.
  5. Gently stir the mixture with a spatula. Lift cooked potions to allow the thin, uncooked portions to flow underneath. Do not constantly stir. You can turn them over occasionally if you want.
  6. Cook the eggs until they are just thickened throughout, but are still shiny and moist.
  7. Remove the pan and serve right away. Season with additional salt and pepper if desired.

Notes

You can whisk the eggs with a fork or whisk.

© Karen Breyer

 

Instant Pot Roasted Rosemary Red Potatoes

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Looking for new, easy Instant Pot recipes? Make these tasty Roasted Rosemary Red Potatoes in your Instant Pot! It’s a perfect potato side dish for your next meal! In this cooking video Karen Breyer will show you step-by-step how to make this easy, healthy Instant Pot Roasted Rosemary Red Potatoes recipe.

If you are trying to learn how to use an Instant Pot, this Roasted Rosemary Red Potato recipe is a perfect one to try. Everyone will love this delicious, healthy potato recipe and it is so easy to make. Watch this cooking video and for dinner tonight, make this tasty Roasted Rosemary Red Potato recipe in your Instant Pot!

Yield: 4

Instant Pot Roasted Rosemary Red Potatoes

Ingredients

  • 1 pound (3 - 4 medium) red potatoes
  • 1 tablespoon butter
  • 1 teaspoon rosemary, dried
  • 1/4 teaspoon (or to taste) Kosher salt
  • 1/4 teaspoon (or to taste) pepper, fresh ground
  • 3/4 cup water

Instructions

  1. Cut potatoes into equal-sized wedges (about 8 wedges per medium-sized potato).
  2. Press Sauté to preheat the cooker.
  3. When the word “Hot” appears, add the butter.
  4. When the butter has melted add the potatoes, rosemary, salt and pepper. Stir to evenly coat the potatoes with butter.
  5. Cook with the lid off. Stir occasionally until the potatoes are browned on most sides (about 10 minutes).
  6. Add the water. Close and lock the lid. Set the valve to “Sealing”.
  7. Press Cancel, then select “Manuel” and set the time to 3 minutes.
  8. When the cooking time is up, turn the valve to “Venting” to release the pressure.
  9. When the small metal float is down in the lid, press “Cancel” and remove the lid.
  10. Place the potatoes on a platter and serve. Add more butter, salt and pepper to taste.

Notes

Cut the potatoes in equal-sized wedges to ensure even cooking.

You may want to use a wooden spoon to turn the valve to venting to avoid contact with the hot steam.

See a cooking demonstration of this Instant Pot Roasted Rosemary Red Potatoes recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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