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stefanie phillips - easy recipes

@stefsdinner

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🧚‍♀️making dinner the best part of your day
🧺easy, budget-friendly & 🙅🏻‍♀️ diet culture
💌stefanie@teamkozen.com @teamkozen
👇🏼get the recipes

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We’re thrilled to introduce the newest creators at Team Kozen! ⭐Very excited for everything ahead. Give them a warm welcome!

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Thanksgiving is always better with friends 🍂 @stefsdinner and I made mini apple beignets 🍎 with @becelca Chef’s Signature; rich, buttery taste, 8% clarified butter. Fried golden, finished with cranberry crème anglaise poured right over top, proof you can feel
like a chef in your own kitchen 👩🏼‍🍳

All you need for a good Thanksgiving: good friends and the right ingredients 🫶🏻🍁

BEIGNETS:
• 2 green apples, peeled and diced small
• 1/4 cup Becel® Chef’s Signature
• 1/2 cup brown sugar
• 1/2 tbsp cinnamon
• 2 1/4 cups flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 eggs
• Oil, for frying
• Cinnamon sugar , for tossing

METHOD — BEIGNETS:
1. Melt the Becel® Chef’s Signature in a skillet over medium heat. Add the diced apples, brown sugar, and cinnamon; sauté for 5–7 minutes until just tender and lightly caramelized. Remove from heat and let cool slightly.
2. Whisk flour, baking powder, and salt together in a large bowl.
3. In a separate bowl, whisk the buttermilk and eggs.
Pour the wet ingredients into the dry and stir just until combined — don’t overmix.
4. Fold in the cooled apple mixture, including any extra Becel left in the pan.
5. Heat oil to 350°F. Drop batter by rounded tablespoons into the oil and fry 2–3 minutes per side, until deep golden and cooked through.
6. Drain on paper towel, then toss warm in sugar.

CRANBERRY CRÈME ANGLAISE:
• 3/4 cup fresh or frozen cranberries
• 1/4 cup light brown sugar, divided
• 1/4 cup water
• 1/2 cup milk
• 1/2 cup whipping cream
• 2 tbsp maple syrup
• 2 egg yolks
• 1/2 tsp vanilla extract

METHOD —CRANBERRY CRÈME ANGLAISE
1. Combine the cranberries, half the brown sugar, and the water in a small saucepan. Simmer 8–10 minutes until the berries burst and soften.
2. Strain through a fine mesh sieve, pressing to extract as much juice/puree as possible; discard the skins and seeds. You should have roughly 1/3–1/2 cup of cranberry liquid.
3. In a saucepan, combine the milk, cream, and maple syrup. Warm over medium heat until just simmering.
4.Whisk the egg yolks with the remaining brown sugar

#ad #Becel #ChefsSignature

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First stop: Tuscany 🍅✨ @stefsdinner Salsa Ortolana pairs garden-fresh vegetables with homemade cavatelli for a simple, flavour-packed taste of Italy.

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Summertime happiness☀️

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More than a certification, it’s an experience 🤍

This is your sign to follow your dreams and get certified 🫶🏼

Follow the link in our bio to see our upcoming retreat certification or message us here on Instagram ✨

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Plot twist: The reformer certification came with a lifetime subscription to this beautiful crew. Reminiscing, best week ever with ERA 🤍

#reformerpilatesinstructor #reformerpilates #elevatereformeracademy #sisterhood #friendship

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Bringing Turkish flavours to the grill 🇹🇷🔥 @stefsdinner

RECIPE

500 g ground lamb
½ tbsp ground cumin
½ tbsp sumac
½ tbsp chili flakes
½ tbsp paprika
2 tablespoons ice-cold water
Long metal skewers
Neutral oil
Salt

In a medium bowl add ground lamb and season with 7.5g salt (about 2 tsp), cumin, sumac, chili flakes and paprika. Mix vigorously by hand until the meat is tacky and starting to stick to the sides of the bowl. Add cold water and mix again until well incorporated. Refrigerate until chilled, about 1 hour.

Once chilled, wet hands and add meat to skewers, shaping each into a long, flat log.

Heat a grill on medium-high and season by coating the grates in a thin layer of neutral oil. Once hot, add skewers and let cook until browned and slightly charred on one side, about 6 minutes. Flip and repeat—you’ll know it’s ready to flip when the meat naturally releases from the grill. Move the cooked kebabs to the warming rack and cover with pitas.

When the pitas are warmed, serve with toum, sumac red onions, diced tomatoes and parsley.

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Cheeseburger pockets that disappear fast 🫣🤤

Prep Time: 20 min
Cook Time: 40 min
Yields: 8 servings

Ingredients

Dough:
¾ cup Greek yogurt
1 cup self-rising flour

Filling:
450g lean ground beef
1 medium yellow onion, diced
2 garlic cloves, sliced
1 tsp salt
1 Tbsp ground cumin
1 Tbsp paprika
¼ cup Greek yogurt
1 Tbsp ketchup
1 Tbsp yellow mustard
¼ cup water or beef broth
½ cup grated cheddar
2 Tbsp olive oil, divided

Burger sauce:
½ cup Greek yogurt
¼ cup ketchup
2 Tbsp mustard
¼ cup diced pickles
1 Tbsp pickle brine
1 Tbsp maple syrup
½ tsp salt
Cracked black pepper

Make the dough: Mix Greek yogurt and self-rising flour into a shaggy dough. Knead for about 1 minute until smooth, divide into 8 balls, and let rest.

Cook the filling: Brown the ground beef in olive oil. Add onion, garlic, cumin, paprika, and salt; cook until the onion softens. Stir in Greek yogurt, ketchup, mustard, and water (or broth), then simmer until slightly thickened.

Assemble: Roll each dough ball into a 6-inch circle. Fill with about ¼ cup of the beef mixture and a tablespoon of cheddar. Fold the dough over the filling, sealing the edges with a little water.

Cook the pockets: Pan-fry seam-side down in the remaining olive oil over low heat for about 10 minutes per side, until golden brown and cooked through (work in batches if needed).

Make the sauce: Mix Greek yogurt, ketchup, mustard, diced pickles, pickle brine, maple syrup, salt, and pepper.

Serve or store: Let the pockets rest for 5 minutes before serving with the sauce. For meal prep, freeze wrapped in foil for up to 3 months. Reheat in the microwave (wrapped in a damp paper towel) for about 3 minutes, or in a 350°F air fryer for about 10 minutes.

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Taking our tastebuds to Portugal with these Espetadas 🤤🇵🇹 @stefsdinner

RECIPE

2 teaspoons coarse salt
4 cloves garlic, peeled
4 dried bay leaves
2 tbsp red wine vinegar
¼ cup olive oil
2 pounds beef sirloin, rib-eye, or beef tenderloin, cut into bite-sized pieces
Cracked black pepper
Neutral oil
Wooden skewers

Add garlic and coarse salt to a mortar and pestle and mix until a thick paste forms. Add bay leaves, red wine vinegar and lots of cracked black pepper, then mix again until well incorporated. Slowly drizzle in olive oil and continue mixing until a thick sauce forms.

Transfer the marinade to a medium bowl, add the beef and toss to coat. Chill for 2 hours, up to overnight.

Place wooden skewers in a large bowl, or baking pan, and cover with water. Let soak for 30 minutes. Press the chilled beef onto the soaked skewers, leaving a little space between each piece to promote even cooking.

Heat a grill on medium-high and season by coating the grates in a thin layer of neutral oil. Place the skewers on the hottest section of the grill and cook for 3-5 minutes, then flip and repeat until charred all over. An instant-read thermometer placed into the thickest piece of meat should read 135°F (medium-rare). Remove and let rest for 5 minutes before serving.

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To honour her grandmother’s memory, Stef is recreating the family recipes that brought them together. ❤️

If you cherish those memories made around the dinner table, tune in to @stefsdinner on her trip to Italy. And stay tuned for more of our conversations with here!

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Travelling the world through food - one skewer at a time! Our first stop 🇯🇵 Japan
@stefsdinner

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🎉 250 CLASSES! 🎉

A huge FitBarre congratulations to @keikomarshall and @stefsdinner on reaching an incredible 250 classes! ✨

These two show up, put in the work, and bring such positive energy to our studio every single time they walk through the doors. Their consistency, dedication, and commitment to getting stronger have been inspiring to watch.

Keiko and Stef, we’re so proud of everything you’ve accomplished and so grateful to have you as part of this community. Thank you for every tuck, pulse, shake, and smile along the way 💛

Help us celebrate these amazing women in the comments! 👏🏼⬇️

#FitBarreHamilton #250Classes #StrongerThanYouThink

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