December 31, 2018 · 7:10 pm

Vegan Cheese Ball

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INGREDIENTS:

1 1/2 cup          Raw Cashews, soaked for at least 3 hours, drained and rinsed.

1/4 tsp              Lemon Zest

2 Tbs                Fresh Lemon Juice

1 Tbs                Nutritional Yeast

1 clove             Garlic

1/4 tsp             Onion Powder

1/4 tsp             Fine Sea Salt, plus more as needed

1/4 tsp             Pepper

1 1/2 tsp          Thyme, dried

1 1/2 tsp          Rosemary, dried

1/2 cup            Pistachios, shelled, roasted, salted and chopped

1/4 cup            Cranberries, dried

4 to 6                Belgian Endives, ends trimmed and leaves separated

INSTRUCTIONS:

In a food processor, combine the cashews, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, salt and pepper and process until smooth, about 2 minutes, scraping down the sides with a spatula every so often, Add the thyme and rosemary and pulse until herbs are well distributed. Taste and season with more salt as needed.

Line a small bowl with a cheesecloth or plastic wrap and add the cheese. Using the cheesecloth or plastic, for the cheese into a ball. Refrigerate until firm, at least 30 minutes.

Spread the pistachios and cranberries over a shallow baking dish or large plate.

Remove the cloth or plastic from the cheese ball and gently roll the cheese ball over the pistachios and dried cranberries, pressing them in. Continue until the cheese ball is coated all of the way around.

Transfer the finished cheese ball to a serving platter and serve with the endive leaves or crackers of your choice.

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Filed under Blender Bests, Fall/Winter Favorites, Holiday Menus, Inspiralized, Party Picks, Vegetarian Fare

December 31, 2018 · 6:55 pm

Roasted Acorn Squash with Pomegranate and Pistachios

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INGREDIENTS:

1 ea            Acorn Squash, peeled and sliced into half rings

2 Tbs         Grapeseed Oil or Cooking Oil of Choice

1 Tbs.         Cumin

tt                 Salt and Pepper

1/2 cup      Pomegranate Arils (about 1/2 fruit)

1/4 cup      Pistachios, shelled and roughly chopped

INSTRUCTIONS:

Preheat oven to 400 degrees and prepare a baking sheet. Combine squash, oil, cumin and salt and pepper in a large mixing bowl and then spread mixture on baking sheet. Place on center rack of oven and back until squash is tender and golden brown, about 30 minutes.

Remove baking sheet from oven transfer squash to serving dish, and sprinkle with pomegranate arils and chopped pistachio before serving.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Vegetarian Fare

December 29, 2018 · 6:28 pm

Artichoke and Pablano Chile Dip

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INGREDIENTS:

1 cup          Mayonnaise, homemade

1 cup          Parmesan Cheese, fresh grated

8 oz.           Anaheim or Pablano Chiles, roasted

7-8 oz.       Artichoke Hearts, canned and drained well

24 ea         Wonton Skins or Restaurant Tortilla Chips

1/4 cup      Oil

INSTRUCTIONS:

Preheat oven to 350 degrees. Peel the roasted chiles on the stovetop. Seed them and chop them roughly,

While roasting the chilies, take the wonton skins and brush one side lightly with oil. Place one skin into an mini muffin tin. Repeat with the remaining skins. Bake until the skins are golden brown and crispy, about 10-12 minutes. Remove from the oven and let cool completely.

Next, combine the mayo, cheese and artichokes in a bowl and mix well. Add Chiles. Season to taste.

Place mixture in a casserole dish and bake for 45-50 minutes until golden brown. Serve in the casserole dish with crackers or tortilla chips,. Or spoon out a small amount and immediately serve in wonton cups.

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Filed under Holiday Menus, Party Picks, Starters, Vegetarian Fare

December 29, 2018 · 2:41 pm

Taco Cups

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INGREDIENTS:

2 tsp          Olive Oil

1 lb            Ground Beef or Turkey

2 Tbs.        Taco Seasonings

tt                Salt

1 can         Petite diced tomatoes, drained

48 ea         Wonton Wrappers

1 1/4 cup  Shredded Cheese

1/2 cup     Sour Cream

1/4 cup     Green Onions

1/4 cup     Fresh Tomatoes, diced

a/n.           Cooking Spray

INSTRUCTIONS:

Preheat the oven to 400 degrees. Heat the olive oil in a large pan over medium heat.

Add the beef or turkey to the pan. Use a spatula to break up the meat, stirring constantly. Add the taco seasoning and salt to taste. You may not need to add salt if taco seasoning already contains salt.

Cook the meat for 4-5 minutes until the meat is cooked through. Stir in the canned tomatoes.

Coat a mini muffin tin with cooking spray. Place one wonton in the bottom of each muffin cup (24).

Spoon approximately 1 tablespoon of neat into each cup and top with approximately 2 teaspoons of cheese.

Place a second wonton layer on top of the cheese and then add remaining meat and cheese across all of the muffin cups.

Bake 10-15 minutes or until edges are browned and cheese is melted.

Top each taco cup with a small dollop of sour cream and a sprinkle of green onions and tomato and then serve.

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December 29, 2018 · 1:56 pm

Roasted Sweet Potato Salad

31432882-2565-4641-AC0E-4ABCFCDBC075INGREDIENTS:

2 sm          Sweet Potato, diced

1/2 md      Red Onion, thinly sliced

1/4 tsp      Black Pepper, ground

1/2 tsp     Cinnamon, ground and divided

1/2 cup    Balsamic Vinegar

1/4 cup    Honey

2 Tbs       Fresh Chives, finely chopped

4 cups     Baby arugula (or power greens mix)

3 md       Radishes, sliced paper thin

INSTRUCTIONS:

Preheat the oven to 400 degrees F. In a medium bowl toss together the sweet potatoes, onion, pepper and 1/4 teaspoon of cinnamon. Transfer to a parchment paper-lined baking sheet and roast until tender, about 45 minutes.

Meanwhile, whisk together vinegar, honey, remaining 1/4 teaspoon of cinnamon and chives in a medium bowl. Toss together arugula/greens and radishes in another medium bowl. To serve, arrange arugula/greens mixture on plates. Toss sweet potato mixture in balsamic mixture and spoon over arugula/greens.

 

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Filed under Fall/Winter Favorites, Holiday Menus, Sensational Salads, Starters, Vegetarian Fare

December 25, 2018 · 10:43 pm

Breakfast Bowl with Sweet Potatoes and Turmeric Egg

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INGREDIENTS:

3/4 tsp          Garlic Powder

1/4 tsp           Cayenne Pepper

3/4 tsp          Smoked Paprika, plus more for serving

3 Tbs             Olive Oil, plus more for drizzling

1 md             Sweet Potato, cut into 3/4 inch pieces

1 md            Garnet yam, cut into 3/4 inch pieces

1 sm             Red Onion, chopped

tt                   Kosher Salt, Freshly Ground Pepper

12 slices       Bacon (about 12 ounces)

1 tsp              Oregano, finely chopped

1/4 cup         White Vinegar, distilled

2 tsp              Turmeric, ground

4 lg                Eggs

8 oz              Baby Greens (about 10 cups)

1 cup            Dill Sprigs

1 cup             Parsley Leaves with tender stems

3 Tbs             Lemon Juice, fresh

1 ea               Avocado, quartered lengthwise, thinly sliced

tt                   Smoked Sea Salt (for serving, optional)

INSTRUCTIONS:
Place a rack in the center of the oven and preheat to 425 degrees. Whisk garlic powder, cayenne, 3/4 tsp paprika and 3 Tbs oil in a large bowl. Add sweet potato, yam and onion and toss to coat. Season with kosher salt and pepper, Spread out sweet potato mixture on a parchment-lined rimmed baking sheet. Place bacon on a separate parchment-lined baking sheet. Roast, tossing sweet potato mixture halfway through, until bacon is brown and crisp and sweet potato and yam are golden brown in spots, 12-14 minutes for bacon and 25-30 minutes for sweet potato mixture. Remove sweet potato hash from oven and toss with oregano,.

Pour 2″ water into a large saucepan and bring to a boil; reduce heat so water is at a gentle simmer and add vinegar and turmeric. Crack an egg into a small bow and gently slide egg into water. Repeat with the remaining eggs, waiting for the whites of the eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done and let drain.

Toss greens, dill, parsley, lemon juice, and bacon in a large bowl. Drizzle with oil, season with kosher salt and pepper, and toss again.

Divide salad among bowls and top each with sweet potato hash, avocado and a turmeric poached egg. Sprinkle with sea salt, if using and more paprika.

 

 

 

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Filed under Breakfast Bests, Fall/Winter Favorites, Holiday Menus

December 25, 2018 · 7:15 pm

Pizza Rolls

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INGREDIENTS:

14-16 oz          Pizza Dough

1 cup               Pepperoni, sliced

2 cups             Mozzarella Cheese, shredded

2 Tbs               Butter

1/2 tsp             Garlic Powder

1/2 tsp              Italian Seasonings

tt                       Parmesan Cheese, grated

AN                   Marinara, for dipping

INSTRUCTIONS:

Preheat oven to 400 degrees. Roll pizza dough into a rectangle about 10 x 14 inches. Sprinkle dough with pepperoni and mozzarella.

Starting with the long end roll up the dough tightly,. Slice into 1-inch pieces. Place rolls on lightly greased or parchment baking sheets,

For the glaze: In a small bowl combine the melted butter, garlic powder and Italian seasonings. Brush over rolls.

Bake for 10 minutes or until browned on top. Sprinkle with parmesan cheese if desired. Serve with warm marinara sauce for dipping.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Holiday Menus, Party Picks, What's for Dinner?

December 25, 2018 · 6:56 pm

Spaghetti Squash Fideos

INGREDIENTS:

1 Tbs         Olive Oil, extra-virgin

2 (3-in)     Mexican Chorizo Link, casings removed, sliced into 1/4 in thick rounds

1/4 cup      Yellow Onion, chopped

3 cloves     Garlic, minced

1 each        Red Bell Pepper

1 lg             Spaghetti Squash, cooked, scraped into noodles and squeezed of excess moisture

1/4 tps       Smoked Paprika

tt.                Fine Sea Salt and Pepper

1 lb.            Shrimp, medium, peeled, tails left on and deveined

1/2 tsp       Sweet Paprika

1/4 cup     Curly Parsley, freshly chopped for garnish

DIRECTIONS:

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering add the chorizo and cook until browned, about 5 minutes. Using a slotted spoons, transfer to a plate. Add the onion, garlic and bell pepper to the skillet and cook until softened, about 5 minutes. Add the spaghetti squash noodles, smoked paprika, and cayenne and season with salt and black pepper,. Cook for 3 minutes, until the squash is warmed through. Return the chorizo to the skillet and toss well to combine.

Season the shrimp with salt, black pepper and the sweet paprika. Nestle the seasoned shrimp into the skillet and cover. Cook until opaque, 3 to 4 minutes,. Uncover the videos and toss well,

Divide among four plates, garnish with parsley and serve.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Inspiralized, What's for Dinner?

March 7, 2018 · 1:34 pm

Valentine’s Day Overnight Oats with Raspberry Chia Jam

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INGREDIENTS (Jam):

1 cup          Raspberries, fresh or frozen

1 tsp           Coconut Oil

1 Tbs          Chia Seeds

1 Tbs          Honey or Maple Syrup

INGREDIENTS (Overnight Oats):

1 cup           Steelcut Oats

2 Tbs           Chia Seeds

3/4 cup        Almond Mild

1 Tbs            Honey or Other Sweetener

DIRECTIONS (Jam):

For the jam, place your raspberries and coconut oil in a saucepan on medium heat. Stir until the berries have turned mushy and the juices are coming out, about 4-5 minutes. Add the honey/syrup and chia seeds. Keep stirring until it reaches your desired consistency (about 5-10 minutes) and then remove from the heat. Allow to cool down and then scoop into a container/jar and place in the fridge.

DIRECTIONS (Overnight Oats):

In a slow cooker, combine the oats, chia seeds, almond mild and sweetener in a bowl. Mix together until everything is interspersed (especially the chia seeds). Slow cook for one hour and then place on cancel/warm overnight.

In the morning place in a serving dish (ramekin etc) and add more milk if more moisture is needed. Top with raspberry jam, fresh berries or whatever else you desire.

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Filed under Breakfast Bests, Fall/Winter Favorites, Holiday Menus

March 6, 2018 · 5:58 pm

Basil Chicken in Coconut Curry Sauce (slow cooker)

INGREDIENTS:

6 ea          Chicken Thighs, bone-in skin removed (about 2 1/2 lbs)

1 tsp          Oil

2 cans       Coconut Milk (light okay)

2 Tbs        Basil Leaves, dried

2 tsp         Salt

3/4 tsp      Pepper

2 Tbs        Yellow Curry Powder

1 Tbs         Chili Powder

1 Lg           Red Onion, chopped

8 cloves    Garlic, minced

2 ea           Jalapenos, seeded and finely chopped

1 Tbs        Cornstarch

1 Tbs        COLD water

1 tsp         Ginger, freshly grated or minced

1/3 cup    Cilantro, freshly copped

DIRECTIONS:

Remove the skin from the chicken using your fingers and a serrated knife. Salt and pepper each thigh.

Heat a large skillet to medium-high heat. Add 1 teaspoon oil (or you can use nonstick spray.)

When the oil is hot, add 3 chicken thighs. Don’t put them too close together, you want to avoid steaming.

Cook for about 2 minutes, until nicely browned on the bottom. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove chick to plate.

Repeat searing process with the other 3 chicken thighs. If there is still enough grease in the pan then you won’t need to add oil.

meanwhile, in a slow cooker combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, yellow curry and chili powder (to taste). Stir to combine.

Add the chopped red onions, garlic and jalapenos. Add the browned chicken and stir to combine.

Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove chicken from the cooker and transfer to a plate or cutting board. Let cool for a couple of minutes.

Add ginger to the slow cooker.

In a small bowl, combine the cornstarch and 1 tablespoon COLD water. Stir until it’s not lumpy. Add this to the crockpot and stir.

Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Return the meat to the slow cooker and stir. Return the lid and cook for another 10 minutes.

Season with salt and pepper to taste. Stir in the cilantro.

Serve with rice, cauliflower rice or naan.

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Filed under Chicken Dishes, Comfort Cuisine, Fall/Winter Favorites, International Inspirations, What's for Dinner?