Stella

Stella is the founder and recipe curator of MyDishSpin, a culinary space where cooking is celebrated as both an art form and a personal journey. Inspired by her early experiences in her grandmother’s kitchen, she blends tradition with innovation, sharing recipes that span comforting classics to bold global flavors.

Through MyDishSpin, Stella offers approachable, step-by-step guides, seasonal inspirations, and nutritious options to suit every taste and skill level. She invites readers into a vibrant community built on the joy of cooking, cultural exploration, and the belief that food connects us all.

Latest from Stella

$For a tasty Loaded Veggie White Lasagna, gather these main ingredients: - 9 lasagna noodles (no-boil or regular) - 2 cups ricotta cheese - 1 ½ cups mozzarella cheese, shredded - 1 cup Parmesan cheese, grated - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 medium zucchini, sliced - 1 red bell pepper, diced - 1 cup baby spinach, roughly chopped - 1 cup mushrooms, sliced - 2 cups kale, chopped - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 3 cups creamy white sauce (store-bought or homemade) These ingredients make a rich and hearty dish. The cheeses blend beautifully with the veggies. Cheese plays a big role in lasagna flavor. I use ricotta for creaminess. It gives a rich texture that contrasts with the noodles. Mozzarella adds stretch and melt, making each bite gooey. Parmesan brings a salty, nutty flavor, which enhances the overall taste. I recommend grating your cheese fresh. It melts better than pre-shredded cheese. This simple step makes a big difference. Using fresh, seasonal veggies boosts flavor and nutrition. I love using zucchini and bell peppers for their crunch. Spinach and kale add vibrant color and nutrients. Mushrooms give an earthy taste that balances the dish. Feel free to swap in your favorite veggies. Asparagus or broccoli can work well too. Just keep the colors bright for a beautiful, appetizing lasagna! {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. Add minced garlic and sauté for about one minute. The garlic should smell nice. Next, toss in sliced zucchini, diced red bell pepper, sliced mushrooms, and chopped kale. Cook these veggies for five to seven minutes. They should become tender but not mushy. Stir in the roughly chopped baby spinach and cook until it wilts. Add dried oregano, dried basil, salt, and pepper to taste. Mix well, then remove from heat and set aside. If you want to make your own white sauce, begin with a saucepan. Melt three tablespoons of butter over medium heat. Once the butter is melted, add three tablespoons of flour. Use a whisk to blend them. Gradually pour in three cups of milk while whisking. Continue to stir until the sauce thickens. This step is crucial for a creamy texture. Season the sauce with salt and pepper to your liking. Preheat your oven to 375°F (190°C). Grab a 9x13 inch baking dish and spread a thin layer of white sauce at the bottom. Place three lasagna noodles over the sauce. Spread half of the ricotta cheese on top, followed by half of the veggie mix. Sprinkle one-third of mozzarella and Parmesan cheese over this layer. Top it off with a layer of white sauce. Now, repeat the layering. Add another three noodles, the rest of the ricotta, the remaining veggie mix, and another third of mozzarella and Parmesan. Pour on another layer of white sauce. Finish with the last three noodles, the remaining white sauce, and the last of the mozzarella and Parmesan on top. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and bake for an extra 15 to 20 minutes. The top should be golden and bubbly. Let the lasagna rest for about ten minutes before you slice it. Enjoy! To get the best cheese layer, mix your cheeses well. I use ricotta, mozzarella, and Parmesan. Each cheese brings a unique flavor. Make sure to season the ricotta with salt and pepper. This adds taste and depth. Spread the ricotta evenly so each bite has cheese. Layering more mozzarella on top gives a nice melt. Cooking your veggies right makes all the difference. Start with olive oil and garlic in a hot skillet. Garlic adds aroma and flavor. Then, add your hard veggies first, like zucchini and bell pepper. Cook them until tender. Spinach wilts quickly, so add it last. This keeps it fresh and bright. Season with oregano and basil for added flavor. To prevent a soggy lasagna, avoid too much sauce. Use just enough to coat the noodles. If using frozen veggies, thaw and drain them first. This helps cut excess moisture. Let the lasagna rest after baking. This helps it set and makes slicing easier. A dry layer between the noodles is key for perfect texture. Pro Tips Tip for Noodle Selection: Use no-boil noodles for a quicker prep time; they soak up moisture during baking and yield a perfectly textured lasagna. Tip for Veggie Variations: Feel free to swap in your favorite vegetables like eggplant or broccoli for a personalized touch; just ensure they are chopped finely. Tip for a Creamier Sauce: Add a splash of cream or a dollop of sour cream to your white sauce for an extra rich and creamy texture. Tip for Serving: Allow the lasagna to rest before slicing to help it hold its shape; this results in cleaner, more appealing portions. {{image_2}} If you want a gluten-free lasagna, you have choices. You can use gluten-free lasagna noodles. Look for brands that fit this need. You might also try zucchini slices. They are a great low-carb option. Just slice them thin. They add flavor and texture. Another option is using rice paper. Soak the rice paper before layering. Each of these options works well with the creamy sauce and veggies. You can change the veggies in this lasagna. Try adding eggplant for a meaty texture. Sweet potatoes also work well. They bring a nice sweetness. Broccoli or cauliflower add crunch and nutrients. Carrots can brighten the dish with their color. Mix and match your favorite veggies. This dish is all about your tastes! To make a vegan version, swap out the cheeses. Use vegan ricotta made from nuts or tofu. Nutritional yeast can replace Parmesan for a cheesy flavor. For mozzarella, find a plant-based cheese that melts well. The creamy white sauce can be made with plant milk. Just use flour and vegan butter. These swaps let you enjoy the same rich taste without any animal products. To store leftover Loaded Veggie White Lasagna, let it cool first. Cover it tightly with plastic wrap or foil. You can also place it in an airtight container. This keeps it fresh and tasty. Store in the fridge for up to four days. If you want to save it longer, freezing is a great option. When you reheat the lasagna, keep it moist. Place a piece of foil over the dish to prevent drying out. Heat it in the oven at 350°F (175°C) for about 20 minutes. If you use the microwave, cover it to keep the steam in. Heat in short bursts, checking often to avoid overcooking. The goal is to warm it through and keep it creamy. For long-term storage, freeze the lasagna. Cut it into single servings to make reheating easier. Wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. It can stay frozen for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. Enjoy your delicious, home-cooked meal any time! Yes, you can use regular lasagna noodles. Just cook them first. Follow the package directions until they are al dente. This way, they won’t get too soft in the oven. Keep in mind that no-boil noodles soak up the sauce. They make the cooking process easier. You can use cottage cheese as a great substitute. It has a similar texture and taste. You can blend it for a smoother feel. Another option is cream cheese. Just soften it before mixing. For a dairy-free version, use tofu blended with lemon juice and a pinch of salt. This gives a creamy texture too. Loaded Veggie White Lasagna lasts about 3 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. If you want it to last longer, consider freezing it. It can stay good for up to 3 months in the freezer. Just make sure to wrap it well to prevent freezer burn. You learned about making a tasty Loaded Veggie White Lasagna. We covered key ingredients, from fresh veggies to cheese types. I shared step-by-step instructions to help you create layers of goodness. Helpful tips showed you how to keep your lasagna perfect and tasty. You also learned ways to adapt the recipe for gluten-free or vegan needs. Remember, proper storage and reheating will keep it delicious. Enjoy your cooking adventure and make it your own!$

Loaded Veggie White Lasagna Nourishing and Flavorful Dish

Are you ready to dive into a dish that’s both hearty and wholesome? My Loaded Veggie White Lasagna is packed

$- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon salt - 1 cup chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs These ingredients create a sweet and gooey treat. The butter adds richness, while the sugars provide sweetness. Eggs help bind the mix and give it a nice texture. The flour forms the base, and baking soda makes it rise. Salt balances the sweetness. Chocolate chips bring that classic s'mores taste, and mini marshmallows add fluffiness. Graham cracker crumbs give the bars their signature crunch. Each bite is a mix of flavors you will love. - Butter alternatives: You can use coconut oil or vegetable shortening. Both work well in place of butter. - Sugar options: If you want less refined sugar, try honey or maple syrup. Adjust the amount to keep the right texture. - Gluten-free flour suggestions: Use a gluten-free all-purpose flour blend. Make sure it has xanthan gum for the right texture. These substitutions help you cater to different diets, keeping the fun of s'mores alive! {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper. This helps with easy removal. 2. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar. Mix until it's smooth and fluffy. 1. Add 2 large eggs one by one. Mix well after each egg. Then stir in 2 teaspoons of vanilla extract. 2. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet mixture. Stir until just combined. 1. Fold in 1 cup of chocolate chips and 1 cup of graham cracker crumbs. Make sure they mix well into the dough. 2. Spread half of the cookie dough into the prepared pan. Press it down evenly. 3. Evenly sprinkle 1 cup of mini marshmallows over this dough layer. Next, add the remaining cookie dough on top, spreading it out to cover the marshmallows. 4. Bake in the preheated oven for about 20–25 minutes. Look for golden brown edges. A toothpick in the center should come out mostly clean. 5. Let the cookie bars cool completely in the pan. Once cool, use the parchment overhang to lift the bars out. Cut into squares and enjoy! To ensure even baking, spread the dough smoothly in the pan. Press it down gently. This helps it cook uniformly. Check your oven's temperature with an oven thermometer. Sometimes ovens run hot or cold. To avoid overbaking, set a timer for 20 minutes. Check the bars with a toothpick. When it comes out mostly clean, they are ready. The center may still look a bit soft. That is okay; they will firm up as they cool. Adding ice cream or whipped cream makes a great treat even better. A scoop of vanilla ice cream on the side is a favorite. It adds a creamy touch that pairs well with chocolate and marshmallows. You can also sprinkle extra graham cracker crumbs on top for a fun look. For garnishes, a drizzle of chocolate syrup works wonders. You can even add some fresh berries for a pop of color and flavor. You will need a few basic tools. Start with a 9x13 inch baking pan. Lining it with parchment paper helps remove the bars easily. For mixing, use a large mixing bowl and a sturdy spoon. A hand mixer makes creaming the butter and sugars easier. A whisk is also handy for mixing dry ingredients. These tools help you create the best S'mores Cookie Bars! Pro Tips Chill the Dough: For thicker bars, consider chilling the dough for 30 minutes before baking. This helps the bars hold their shape and results in a chewier texture. Use Fresh Ingredients: Ensure that your marshmallows and chocolate chips are fresh for the best flavor and texture. Stale ingredients can lead to disappointing results. Customize Your Fillings: Feel free to mix in other ingredients like peanut butter chips, nuts, or different types of chocolate to personalize your S'mores bars. Check for Doneness: Since ovens vary, start checking for doneness a few minutes before the recommended baking time. The bars should be golden brown around the edges and slightly set in the middle. {{image_2}} You can make S'mores Cookie Bars even more fun by adding flavors. Try mixing in peanut butter. Just fold in about half a cup of creamy peanut butter into the dough. This adds a nutty taste that pairs well with chocolate. You can also switch up the chocolate. Instead of regular chocolate chips, use dark chocolate or milk chocolate. You might even mix in white chocolate for a unique twist. Each type of chocolate brings its own flavor, making every bite special. For those who follow a vegan diet, you can still enjoy these cookie bars. Replace the butter with vegan butter or coconut oil. Use flax eggs as a substitute for the large eggs. Just mix one tablespoon of flaxseed meal with three tablespoons of water, and let it sit for a few minutes. If you need nut-free options, skip the peanut butter and check your chocolate. Ensure it is nut-free. You can also use sunflower seed butter instead of peanut butter for a nut-free flavor boost. You can get creative with how you serve S'mores Cookie Bars. Cut them into smaller bites for easy sharing. This makes them great for parties or school events. You can also layer these bars with other desserts. Try serving them with a scoop of vanilla ice cream on top. Drizzle some chocolate syrup for a fancy touch. This combination brings extra joy to your dessert table. To store your S'mores cookie bars at room temperature, let them cool completely. Once cool, cut them into squares. Place the squares in an airtight container. This keeps them fresh for about 3 to 5 days. I recommend using a glass or plastic container with a tight seal. This helps prevent air from getting in. For long-term storage, you can freeze these cookie bars. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. This way, they can last up to 3 months. When you're ready to enjoy them, remove the bars from the freezer. Allow them to thaw in the fridge overnight or at room temperature for a few hours. Look for signs of spoilage to know when to toss them. If they smell off or have a dry texture, it’s best to discard them. To maintain freshness, store them away from direct sunlight and heat. Keeping them in a cool, dark place helps a lot. Enjoy your S'mores cookie bars while they are still soft and gooey for the best taste! How do I know when S’mores Cookie Bars are done? You can tell they are done when the edges turn golden brown. A toothpick should come out mostly clean from the center. Keep an eye on the marshmallows; they may ooze a bit, which is normal. Can I make these cookie bars ahead of time? Yes, you can make these cookie bars ahead of time. Just bake them, let them cool, and store them in an airtight container. They will stay fresh for a few days. Why are my cookie bars too crumbly? Crumbly cookie bars often happen due to too much flour. Make sure you measure your flour correctly. Avoid packing it tightly into the cup. What to do if the marshmallows overflow? If your marshmallows overflow, don’t worry! Just let them cool fully. You can trim any excess marshmallow after they have cooled down. What drinks pair well with S'mores Cookie Bars? I love pairing these cookie bars with cold milk. You can also try hot chocolate or coffee. They balance the sweetness nicely. Can I serve them cold or should they be warm? These cookie bars are best served warm. The chocolate and marshmallows will be gooey and delicious. If serving cold, they will still taste great, but the texture will change. This blog post covered all you need for making S’mores Cookie Bars. I shared the ingredients, tips, and variations for different diets. You can easily customize your recipe to fit your taste. Whether you want to store them for later or serve them fresh, you now have the know-how. Baking can be fun and simple with the right steps. Enjoy these treats alone or with friends. You can impress anyone with your baking skills. Dive into your kitchen and start creating!$

S’mores Cookie Bars Delightful and Easy Family Treat

Are you ready to whip up a sweet treat that will delight your whole family? S’mores Cookie Bars are the

$- 1 cup long-grain white rice - 2 cups vegetable or chicken broth - 4 tablespoons unsalted butter - 3 cloves garlic, minced - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - 1/4 teaspoon black pepper - Salt to taste - Optional: Zest of 1 lemon - Optional: 1/4 cup freshly chopped parsley To make garlic butter rice, gather all the ingredients first. You need long-grain white rice for fluffiness. Broth adds flavor and moisture, so choose vegetable or chicken broth as you prefer. Garlic is the star of this dish, so use minced garlic and garlic powder for a strong taste. Onion powder adds depth, while paprika gives a hint of heat. Black pepper adds a warm bite, and salt enhances all the flavors. For an extra touch, consider adding lemon zest. It brightens the dish and adds freshness. Fresh parsley offers a pop of color and flavor. With these ingredients, you are set to create a delightful meal. {{ingredient_image_1}} Rinsing rice is key for fluffiness. This step removes excess starch. When you rinse it, the grains won’t stick together. Simply place the rice in a fine-mesh strainer. Run cold water over it until the water runs clear. This takes just a couple of minutes but makes a big difference. To cook the rice, start by combining the rinsed rice and broth in a medium saucepan. Use either vegetable or chicken broth for great flavor. Bring this mixture to a boil over medium-high heat. Once it bubbles, reduce the heat to low. Cover the pot and let it simmer for about 15-18 minutes. The rice should absorb all the liquid and become tender. While the rice cooks, melt the butter in a small skillet over medium heat. Once melted, add the minced garlic. Sauté it for about 1-2 minutes. You want the garlic to smell great but not turn brown. Next, stir in garlic powder, onion powder, paprika, and black pepper. Cook this mixture for another minute. This step really boosts the flavor. After the rice is done, use a fork to fluff it. This keeps the grains separate. Pour the garlic butter mixture over the rice. Gently fold it in to coat every grain. Taste the rice and add salt if needed. For a bright twist, you can add lemon zest here. Lastly, fold in freshly chopped parsley. This adds a nice color and fresh taste. To cook perfect rice, use the right water-to-rice ratio. For long-grain white rice, use 2 cups of broth for every 1 cup of rice. This ratio helps keep the rice moist and fluffy. Timing is key. Start with medium-high heat to boil the broth and rice. Once boiling, lower the heat to low and cover. Simmer for 15 to 18 minutes. Never lift the lid while cooking. This ensures even cooking and the right texture. You can boost the flavor with herbs and spices. Consider adding thyme, basil, or even a bit of dill. These herbs add depth without overpowering the garlic. For perfect consistency, remember to fold the garlic butter into the rice gently. This way, you coat every grain without breaking it. If you want a little kick, add more black pepper or even some red pepper flakes. For serving, use a large bowl to show off the garlic butter rice. Garnish with fresh parsley and a sprinkle of paprika for color. Pair it with grilled chicken, fish, or roasted vegetables. This creates a balanced meal full of flavor and nutrients. The bright colors of the side dishes will make your plate inviting and appealing. Pro Tips Rinse the Rice: Rinsing the rice not only removes excess starch but also prevents it from becoming gummy, ensuring a fluffy texture. Monitor Garlic: Keep a close eye on the garlic while sautéing; it can go from fragrant to burnt very quickly, affecting the flavor of your dish. Broth Selection: Using homemade or high-quality broth can significantly enhance the flavor of your rice. Adjust the salt accordingly if the broth is salty. Add a Twist: For a refreshing zing, consider adding lemon zest or a squeeze of lemon juice right before serving, elevating the dish's flavor profile. {{image_2}} You can make garlic butter rice even better by adding herbs. Fresh herbs bring a new flavor. Try thyme or basil. Thyme adds a nice earthiness. Basil gives a sweet and fresh taste. Just chop them finely and stir them in at the end. This change makes the dish pop with color and flavor. Adding vegetables to garlic butter rice is easy. You can use peas, carrots, or bell peppers. Chop them small so they cook well. Add them to the rice during the last few minutes of cooking. This method keeps the veggies bright and crunchy. It also adds nutrition and color to your meal. For a unique twist, add lemon to your garlic butter rice. The zest of one lemon can brighten the dish. It adds a tangy flavor that cuts through the richness. Mix the lemon zest into the garlic butter just before combining it with the rice. This small addition makes a big difference, giving your dish a fresh lift. To keep garlic butter rice fresh, let it cool to room temperature. Place the rice in an airtight container. This keeps moisture in and prevents drying out. You can store it in the fridge for up to four days. For longer storage, freeze it in smaller portions. Use freezer-safe bags or containers for best results. When you need to reheat, use the microwave or stovetop. If using a microwave, add a splash of broth or water. This helps keep the rice moist. Heat in short bursts, stirring in between. If using the stovetop, add a bit of water to a pan. Heat over low until warmed through, stirring gently. Garlic butter rice lasts about four days in the fridge. If frozen, it can last for up to three months. To check if it’s still good, look for any change in color or smell. If it smells off or looks strange, it’s best to toss it. Always be safe and enjoy your delicious rice! Yes, you can use brown rice. It has a different cooking time. Brown rice usually takes about 40-45 minutes to cook. Use 2 1/2 cups of broth instead of 2 cups. Rinse the rice just like white rice. This helps remove some starch. Garlic butter rice pairs well with many dishes. Try it with grilled chicken or fish. It also goes great with roasted vegetables. You can serve it alongside a fresh salad for a light meal. For something heartier, add it to a stir-fry or meat dish. Yes, you can make it vegan! Use vegan butter instead of regular butter. For broth, choose vegetable broth. This keeps the flavor but makes it plant-based. You can also add more veggies for extra flavor and nutrients. To avoid mushy rice, rinse it well first. This removes extra starch. Use the right water-to-rice ratio; stick to 2 cups of broth per cup of rice. Let the rice simmer on low heat and avoid lifting the lid while cooking. This keeps the steam in and helps the rice cook evenly. Garlic butter rice is simple, tasty, and full of options. You learned about the key ingredients, the perfect cooking method, and tips to boost flavor. Remember to rinse the rice for fluffiness and mix in fresh herbs for extra taste. You can enjoy it with proteins, vegetables, or alone. Storing leftovers properly helps keep it fresh. Use these tips to create a meal everyone will love. Try the variations to keep things exciting. Enjoy your cooking and the flavors you create!$

Garlic Butter Rice Delightful and Easy Recipe

Looking for a simple yet satisfying side dish? You’ve found it! Garlic Butter Rice is packed with flavor and easy

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