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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Greek Potato Salad

 Greek Potato Salad


Greek Potato Salad

A fresh and flavorful twist on the classic potato salad, this Greek version is made with ingredients like feta cheese, olives, cucumbers, and a tangy lemon dressing. Perfect for a summer BBQ or as a side dish to any Mediterranean-inspired meal!

Ingredients:

  • 4 medium potatoes (Yukon Gold or red potatoes work best)
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup black olives or Kalamata olives, pitted and sliced
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1 tablespoon fresh parsley, chopped (for garnish)
For the Dressing:
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

  1. Boil the Potatoes:

    • Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring the water to a boil over medium-high heat.
    • Cook the potatoes for about 12-15 minutes, or until they are fork-tender but not too soft. Drain the potatoes and set them aside to cool slightly.
    • Once cool enough to handle, cut the potatoes into bite-sized cubes.

  2. Prepare the Dressing:

    • In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper until well combined.

  3. Assemble the Salad:

    • In a large bowl, combine the diced potatoes, crumbled feta cheese, sliced olives, diced cucumber, and red onion.
    • Pour the dressing over the salad and gently toss to combine. Be careful not to mash the potatoes.

  4. Garnish and Serve:

    • Garnish the salad with fresh parsley and additional crumbled feta if desired.
    • Serve chilled or at room temperature.

Tips:

  • For extra flavor, add a handful of chopped fresh mint or dill to the salad.
  • You can make this salad ahead of time, as the flavors tend to improve after sitting for a few hours.
  • Swap out the olives or add sun-dried tomatoes for a different Mediterranean flair.

This Greek Potato Salad is a perfect balance of creamy, tangy, and savory flavors that will surely complement any meal!

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