Tips Recipes, 2870 Hope Street, Portland, OR (2026)

04/09/2025

Mushroom Mozzarella Bake
This Mushroom Mozzarella Bake is a delicious and comforting dish, featuring savory mushrooms, melted mozzarella cheese, and a flavorful blend of seasonings. It's a great side dish or a satisfying vegetarian main, perfect for cozy dinners or as an appetizer at your next gathering.

Ingredients:
For the Mushrooms:

4 cups fresh mushrooms (button, cremini, or your favorite variety), sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, finely chopped

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon balsamic vinegar (optional for added flavor)

For the Topping:

1 1/2 cups shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1/4 cup breadcrumbs (for extra crunch)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions:
1. Prepare the Mushrooms:
Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat.

Add the onion and garlic, sautéing until softened and fragrant, about 3 minutes.

Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.

Stir in the thyme, oregano, salt, and pepper, and cook for another 2 minutes.

If you like, drizzle with a splash of balsamic vinegar for extra flavor and let it cook for 1 more minute. Remove from heat.

2. Assemble the Bake:
Transfer the cooked mushroom mixture to a lightly greased baking dish (a 9x9-inch or 2-quart dish works well).

Spread the mixture evenly in the dish.

Sprinkle the shredded mozzarella evenly over the mushrooms.

Top with the grated Parmesan cheese and breadcrumbs to give it a lovely crispy, golden top when baked.

3. Bake:
Place the dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

If you prefer a more golden top, you can broil the dish for 1-2 minutes at the end of the baking time.

4. Garnish and Serve:
Remove the bake from the oven and let it cool slightly.

Sprinkle the top with fresh parsley for a pop of color and added freshness.

Serve warm as a side dish, or enjoy it as a vegetarian main course.

04/09/2025

Old Time Oven Peach Cobbler

This classic Old-Time Oven Peach Cobbler recipe brings together juicy peaches and a sweet, golden biscuit topping, baked to perfection. It's simple, comforting, and perfect for any time of year—especially when served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Ingredients:
For the Filling:

4 cups fresh or frozen peaches (if using fresh, peel and slice)

1/2 cup granulated sugar

1 tablespoon lemon juice

1/2 teaspoon ground cinnamon (optional)

1 tablespoon cornstarch (if using frozen peaches to thicken the juices)

For the Topping:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

1/2 cup granulated sugar

1/2 cup unsalted butter (cold, cut into small cubes)

1/2 cup milk

For the Finishing:

1 tablespoon butter (to dot on top of the biscuit dough)

1 tablespoon granulated sugar (for sprinkling on top)

Instructions:
1. Prepare the Peach Filling:
Preheat your oven to 375°F (190°C).

In a large mixing bowl, combine the peaches, sugar, lemon juice, and cinnamon (if using). Toss to coat the peaches in the sugar and lemon juice mixture.

If using frozen peaches, add cornstarch to the mixture to help thicken the juices.

Pour the peach filling into a greased 9x9-inch or 9x13-inch baking dish, depending on your preference for a thicker or thinner filling layer.

2. Prepare the Biscuit Topping:
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon (if using), and sugar.

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to blend the butter into the flour until the mixture resembles coarse crumbs.

Gradually pour in the milk, stirring until the dough just comes together. The batter should be thick but spreadable.

3. Assemble the Cobbler:
Drop spoonfuls of the biscuit dough evenly over the peach filling. It doesn’t have to cover completely; leaving gaps allows the filling to bubble through and adds to the rustic charm of the cobbler.

Dot the top of the biscuit dough with a little butter and sprinkle with sugar.

4. Bake the Cobbler:
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the biscuit topping is golden brown and the peach filling is bubbling around the edges.

If the biscuit topping is browning too quickly, cover the cobbler loosely with aluminum foil and continue baking until the filling is hot and bubbly.

5. Serve:
Allow the cobbler to cool slightly before serving.

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.

04/09/2025

Cherry Topped Coconut Macaroons

These delightful coconut macaroons are easy to make, chewy on the inside, and perfectly complemented by a sweet, juicy cherry on top. They’re ideal for a quick treat, holiday gatherings, or just when you’re craving something sweet and coconutty.

Ingredients:
2 1/2 cups sweetened shredded coconut

2 large egg whites

1/2 cup granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract (optional)

1/4 teaspoon salt

Maraschino cherries (or fresh cherries if preferred, pitted and halved)

1/4 cup semi-sweet chocolate chips (optional for drizzling)

Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Coconut Mixture:
In a medium-sized bowl, whisk the egg whites until frothy but not fully stiff. Then add the granulated sugar, vanilla extract, almond extract (if using), and salt. Continue whisking until the sugar is dissolved and the mixture is smooth.

Add Coconut:
Stir in the shredded coconut until well combined and the coconut is evenly coated with the egg white mixture.

Form the Macaroons:
Using a spoon or a small ice cream scoop, drop rounded mounds of the coconut mixture onto the prepared baking sheet. Space them about 1-2 inches apart. Press the coconut mixture slightly to compact it. Place a cherry on top of each macaroon, pressing it gently into the coconut mound.

Bake:
Bake in the preheated oven for 18-20 minutes, or until the macaroons are golden brown around the edges and firm to the touch. Keep an eye on them to ensure they don’t burn.

Cool:
Remove from the oven and allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Optional Chocolate Drizzle:
For an extra touch of decadence, melt the chocolate chips in the microwave or over a double boiler. Drizzle the melted chocolate over the cooled macaroons before serving.

Serve:
Once completely cooled (or immediately if you prefer!), these macaroons are ready to be enjoyed. The chewy coconut with the sweetness of the cherry on top makes these a perfect treat.

04/09/2025

Red Lobster’s Cheese Biscuit Loaf

A copycat recipe of the famous Red Lobster Cheddar Bay Biscuits, but in a loaf form! This cheesy, buttery bread is flaky, soft, and loaded with delicious garlic flavor, making it perfect as a side dish or snack.

Ingredients:
2 cups all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon sugar

1/2 cup unsalted butter (melted)

1 cup shredded cheddar cheese (preferably sharp cheddar)

3/4 cup whole milk

1 large egg (lightly beaten)

2 tablespoons fresh parsley (chopped, for garnish)

1/4 cup unsalted butter (melted, for brushing)

1/2 teaspoon garlic powder (for brushing)

Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan with butter or cooking spray and set aside.

Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, garlic powder, salt, and sugar until well combined.

Add Wet Ingredients:
In a separate bowl, whisk together the melted butter, cheddar cheese, milk, and beaten egg until smooth and well incorporated.

Combine:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—this will ensure the biscuits stay fluffy and tender.

Bake:
Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Prepare Garlic Butter:
While the loaf is baking, combine the melted butter and garlic powder in a small bowl.

Brush and Garnish:
Once the loaf is done baking, remove it from the oven and let it cool slightly for about 5 minutes. Brush the top of the loaf with the garlic butter mixture, and then sprinkle with fresh parsley.

Serve:
Slice the loaf and serve warm. Enjoy this cheesy, garlic-filled goodness as a side dish to your favorite meal or as a tasty snack!

04/09/2025

Best Oven Baked BBQ Chicken Wings

These crispy and juicy BBQ chicken wings are baked to perfection, coated in a smoky-sweet BBQ glaze that caramelizes beautifully. Perfect for easy dinners, party snacks, or game day!

Ingredients:
2 lbs chicken wings (drumettes and flats)

1 tbsp baking powder (aluminum-free)

1 tsp salt

1/2 tsp black pepper

1 tsp garlic powder

1 tsp smoked paprika

1 tbsp olive oil

1/2 cup thick BBQ sauce (your favorite brand or homemade)

Instructions:
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup, then place a wire rack on top of the baking sheet. This will allow the wings to cook evenly and get crispy.

Prepare the Wings:
Pat the chicken wings dry thoroughly with paper towels. The drier the skin, the crispier the wings will be.

Season the Wings:
In a large bowl, toss the chicken wings with olive oil, baking powder, salt, black pepper, garlic powder, and smoked paprika. Make sure the wings are evenly coated.

Arrange and Bake:
Arrange the wings in a single layer on the wire rack. Bake in the preheated oven for 40–45 minutes, flipping halfway through. This ensures they cook evenly and become golden brown and crispy.

Coat with BBQ Sauce:
Remove the wings from the oven and toss them in your favorite BBQ sauce until fully coated. Be generous with the sauce!

Broil for Perfection:
Return the wings to the rack and broil on high for 3–5 minutes, or until the sauce caramelizes and the edges of the wings are slightly charred.

Rest and Serve:
Let the wings rest for about 5 minutes before serving. This allows the juices to redistribute and ensures the wings stay juicy on the inside.

04/08/2025

Mixed Mushroom Pizza

A savory and earthy pizza topped with a blend of fresh mushrooms, garlic, and mozzarella cheese, drizzled with a rich olive oil and herb sauce for a deep, flavorful experience.

Ingredients:
For the Pizza Dough:

2 1/4 teaspoons active dry yeast

1 teaspoon sugar

1 1/2 cups warm water

3 1/2 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

For the Toppings:

1 1/2 cups mixed fresh mushrooms (e.g., cremini, shiitake, oyster, and button mushrooms), sliced

2 tablespoons olive oil

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

1 tablespoon fresh thyme leaves

Salt and pepper to taste

1 tablespoon fresh parsley, chopped (optional for garnish)

Directions:
Prepare the Pizza Dough:

In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil, then stir until the dough begins to come together.

Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for about 1-1.5 hours, or until doubled in size.

Prepare the Mushroom Topping:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.

Add the sliced mushrooms, season with salt, pepper, and thyme. Cook for 5-7 minutes until the mushrooms are tender and have released their moisture.

Remove from heat and set aside.

Assemble the Pizza:

Preheat your oven to 475°F (245°C). If using a pizza stone, preheat it as well.

Once the dough has risen, punch it down and divide it into two portions (for two pizzas). Roll out each portion on a floured surface into a thin, round shape.

Transfer the dough onto a baking sheet or pizza stone. Brush with a little olive oil.

Evenly spread the sautéed mushrooms over the pizza dough.

Sprinkle with mozzarella and Parmesan cheese.

Bake the Pizza:

Bake the pizza for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Serve:

Remove from the oven and sprinkle with fresh parsley (optional). Slice and serve immediately.

04/08/2025

Tres Leches Cake

Ingredients:

Cake:

1 stick (8 tablespoons) unsalted butter, melted, plus more for greasing

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup granulated sugar

4 large eggs, at room temperature

Glaze:

1 (14-ounce) can sweetened condensed milk

1/2 teaspoon ground cinnamon

1 (12-ounce) can evaporated milk

1 cup half-and-half

1 teaspoon vanilla extract

Finishing:

2 cups heavy cream

1/4 cup confectioners’ sugar

1/2 teaspoon vanilla extract

Ground cinnamon, for sprinkling

Directions:

Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish.

In a mixing bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat sugar and eggs using an electric mixer until light and pale, about 3 minutes.

Add the flour mixture and mix just until combined. Add the melted butter and mix until smooth.

Pour the batter into the prepared dish and spread evenly with an offset spatula.

Bake for 25 minutes or until golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes on a wire rack.

In a large measuring cup, combine sweetened condensed milk and cinnamon. Stir in evaporated milk, half-and-half, and vanilla extract.

Poke holes all over the cake with a skewer, then pour the milk mixture evenly over the cake. Allow to cool completely for 1 hour.

Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Whip the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.

Spread whipped cream over the chilled cake and sprinkle with cinnamon. Keep refrigerated until ready to serve.

04/08/2025

Ingredients
For the Marinade:

1/3 cup extra virgin olive oil

Zest of 2 lemons

4 garlic cloves, minced

1/4 cup packed chopped fresh parsley

1 teaspoon oregano

1 teaspoon paprika

1/2 teaspoon coriander

1/2 teaspoon red pepper flakes

For the Shrimp:

2 kg large shrimp, peeled and deveined

Kosher salt

Instructions
Prepare the Marinade:

In a small bowl, combine the olive oil, lemon zest, minced garlic, parsley, oregano, paprika, coriander, and red pepper flakes.

Reserve 2 tablespoons of the marinade in a separate bowl for later use.

Marinate the Shrimp:

Pat the shrimp dry with paper towels and season with kosher salt.

Place the shrimp in a large bowl and pour the marinade over the shrimp. Toss to coat evenly.

Cover the bowl and refrigerate for 20 to 30 minutes. Be cautious not to marinate for longer, as the acid from the lemon can break down the shrimp.

Thread the Shrimp onto Skewers:

Thread approximately 4 large shrimp per skewer.

If using bamboo skewers, soak them in water for at least 30 minutes before threading to prevent them from burning.

Grill the Shrimp:

Gas Grill Method: Preheat a gas grill to high, then reduce the heat to low (temperature should be between 275°F to 325°F). Grease the cooking grates lightly.

Place the shrimp skewers on the grill and close the lid. Grill for 2 to 3 minutes per side, or until the shrimp are no longer translucent.

Griddle or Cast Iron Grill Method: Preheat a dry griddle or cast iron grill over medium-high heat.

Add the shrimp skewers and cook for 3 to 4 minutes on one side. Turn and cook for an additional 2 to 3 minutes on the other side.

Finish and Serve:

Transfer the grilled shrimp skewers to a platter. Spoon the reserved marinade over the shrimp.

Add a splash of fresh lemon juice to enhance the flavor.

04/08/2025

Ingredients
Main Ingredients:

185g canned tuna, well-drained

2 large eggs, beaten

20g green onion, finely chopped

45g onion, finely chopped

20g red bell peppers or cayenne chili, seeded and finely chopped

20g green bell peppers or cayenne chili, seeded and finely chopped

2 tsp all-purpose flour

1/4 tsp fine sea salt

2 Tbsp mayonnaise

1 tsp gochujang (Korean chili paste)

Ground black pepper, to taste

1 cup panko (Japanese breadcrumbs), divided

Cooking oil for frying

Gochujang Mayo Dipping Sauce:

1/4 cup mayonnaise

2 tsp gochujang (Korean chili paste)

Soy Dipping Sauce:

1 Tbsp soy sauce

1 Tbsp water

1 Tbsp rice wine vinegar

2 tsp sugar

Instructions
Prepare the Dipping Sauces:

Gochujang Mayo Dipping Sauce: In a small bowl, whisk together 1/4 cup mayonnaise and 2 tsp gochujang until smooth and well combined.

Soy Dipping Sauce: In another small bowl, mix together soy sauce, water, rice wine vinegar, and sugar. Stir until the sugar dissolves and set aside.

Make the Tuna Patty Mixture:

In a large mixing bowl, combine the drained tuna, beaten eggs, chopped green onion, onion, red and green bell peppers, flour, and salt. Add the gochujang mayo mixture (from step 1) and ground black pepper to taste. Mix well until everything is evenly incorporated.

Form the Patties:

Add 1/2 cup of panko breadcrumbs into the tuna mixture and mix to bind the ingredients.

Place the remaining panko breadcrumbs in a wide bowl. Scoop portions of the mixture using an ice cream scoop or spoon and roll each portion into a ball.

Coat each ball in panko, then gently flatten them to form patties. Coat them again with additional panko breadcrumbs for extra crunch.

Cooking the Patties:

Skillet Method: Preheat a skillet over medium-low heat and add cooking oil, spreading it evenly. Place the patties in the skillet without overcrowding. Cover and cook for about 5 minutes. Drizzle some oil on top, flip the patties, and cook for another 5 minutes. Flip again and cook for another 5 minutes or until golden brown and crispy.

Air Fryer Method: Preheat the air fryer to 180°C (350°F). Lightly spray the fryer basket with cooking spray and place the patties in the basket without overcrowding. Air fry for 8-10 minutes, then flip and cook for another 8-10 minutes, or until golden brown.

Oven Method: Preheat the oven to 200°C (400°F). Place the patties on a baking sheet lined with parchment paper. Lightly spray the patties with cooking oil. Bake for 10 minutes, flip the patties, spray them with oil again, and bake for another 10 minutes or until golden brown.

Serve:

Serve the crispy tuna patties warm with the gochujang mayo dipping sauce and soy dipping sauce on the side.

04/08/2025

Healthy Tuna Melt Wrap
Prep Time: 2 Minutes
Cook Time: 7 Minutes
Total Time: 9 Minutes
Yield: 1 Serving
Category: Seafood Recipes
Difficulty: Easy
Cuisine: American

Ingredients
1 can (5 oz) skipjack or yellowfin tuna, drained

2 tablespoons Greek yogurt

1/2 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

1/4 cup corn kernels

1/4 cup diced red onion

1 tablespoon dill relish or capers

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 cup shredded mozzarella cheese

1 burrito-sized wrap (at least 10 inches)

Olive oil for cooking

Instructions
Prepare the Tuna Mixture:
In a medium bowl, combine the drained tuna with Greek yogurt, Dijon mustard, lemon juice, corn, red onion, relish (or capers), garlic powder, and black pepper. Mix thoroughly until everything is well incorporated.

Prepare the Wrap:
To make the wrap more pliable, heat the tortilla by covering it with a damp paper towel and microwaving it for 10-20 seconds.

Assemble the Wrap:
Lay the warmed tortilla on a clean work surface. Start by placing shredded mozzarella cheese on the end closest to you, leaving about 2.5 cm of space on the sides and bottom edge. Then spread the tuna mixture evenly over the cheese.

Roll the Wrap:
Fold the sides of the tortilla toward the middle, then fold the bottom of the tortilla up and tuck the edges underneath. Roll the tortilla away from you until it’s completely sealed.

Cook the Wrap:
Heat a skillet or grill pan over medium heat and lightly coat it with olive oil. Place the wrap seam-side down and cook for 3-4 minutes, gently pressing occasionally to ensure even cooking. Flip the wrap and cook for another 2-3 minutes until golden and crispy. Reduce heat if it’s cooking too quickly.

04/07/2025

Sumac Cucumbers with Lemon
Prep Time: 10 Minutes
Cook Time: None
Total Time: 10 Minutes
Yield: 4 Servings

Category: Side Dishes
Difficulty: Easy
Cuisine: Middle Eastern
Dietary: Vegetarian, Gluten-Free

Ingredients
For the Salad:

2 large cucumbers, thinly sliced

1 tablespoon sumac (a tart, lemony spice)

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice (or more to taste)

¼ teaspoon salt (or to taste)

Freshly ground black pepper to taste

Fresh herbs (such as parsley or mint), chopped (optional, for garnish)

Instructions
Prepare the Cucumbers:
Wash the cucumbers well. Slice them thinly (you can peel them if you prefer, but leaving the skin on gives it extra crunch).

Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, sumac, salt, and freshly ground black pepper. Taste and adjust seasoning, adding more lemon juice or salt if needed.

Assemble the Salad:
In a large mixing bowl, toss the cucumber slices with the dressing until evenly coated.

Garnish and Serve:
Garnish with fresh chopped herbs like parsley or mint if desired. Serve immediately or chill for 5-10 minutes in the fridge for extra flavor infusion.

04/07/2025

Cucumber Chickpea Feta Lemon Salad
Ingredients
For the Salad:

1 15-ounce can of chickpeas, rinsed and drained

2 cups diced cucumber

⅓ cup crumbled feta cheese

¼ cup finely chopped red onion

¼ cup diced red bell pepper

2 tablespoons chopped fresh dill

For the Dressing:

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

¼ teaspoon salt

¼ teaspoon ground black pepper

Instructions
Make the Dressing:
In a large bowl, whisk together the extra-virgin olive oil, lemon juice, salt, and black pepper.

Prepare the Salad:
Add the chickpeas, diced cucumber, crumbled feta cheese, chopped red onion, diced red bell pepper, and fresh dill to the bowl with the dressing.

Toss to Combine:
Gently toss the ingredients together until everything is evenly coated with the dressing.

Serve:
Serve immediately for a fresh and vibrant dish or chill for 10–15 minutes in the fridge to let the flavors meld together.

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