Wednesday, December 30, 2015

Apple Blueberry Baked Oatmeal

Welp, I think I cursed myself for saying it would never snow. Living on the lakeshore it's almost guaranteed that when the forecast says snow, it means SNOW. This type of weather always has me craving a warm meal. This baked oatmeal is basically dessert for breakfast, but with way less sugar as well as a good amount of fiber to keep you full until lunch. I like mine topped with bananas and maple syrup, but it would also be great with a dollop of Greek yogurt and a drizzle of honey.


1. Preheat oven to 325. Coat an 8x8 dish with cooking spray. 
2. Combine the oats, brown sugar, golden raisins, baking powder, cinnamon, pumpkin pie spice and salt in a large mixing bowl. 


3. In a separate bowl, combine the eggs, pumpkin puree, half-and-half (or milk), vanilla and melted butter. Add the wet ingredients to the dry and stir until just combined. 


4. Fold in the apples and blueberries. Spread the mixture evenly into the prepared baking dish and bake for 45 minutes, or until top is golden. 




5. Cut warm oatmeal into squares and top with bananas and maple syrup, if desired. 
*Refrigerate any leftovers. Reheat each square in the microwave for 40 seconds. 


Apple Blueberry Baked Oatmeal
Serves 6

All you need:
2 cups old-fashioned oats
1/4 cup brown sugar
1/2 cup golden raisins
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
2 eggs
1/2 cup pumpkin puree
1 1/2 cups half-and-half (or milk)
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 sweet apple, cored and diced
1 cup frozen blueberries
Banana slices and pure maple syrup, for topping (optional)

All you do:
1. Preheat oven to 325. Coat an 8x8 dish with cooking spray. 
2. Combine the oats, brown sugar, golden raisins, baking powder, cinnamon, pumpkin pie spice and salt in a large mixing bowl. 
3. In a separate bowl, combine the eggs, pumpkin puree, half-and-half (or milk), vanilla and melted butter. Add the wet ingredients to the dry and stir until just combined. 
4. Fold in the apples and blueberries. Spread the mixture evenly into the prepared baking dish and bake for 45 minutes, or until top is golden. 
5. Cut warm oatmeal into squares and top with bananas and maple syrup, if desired. 
*Refrigerate any leftovers. Reheat each square in the microwave for 40 seconds. 
 

Sunday, December 27, 2015

Olive Burger and Sweet Potato Wraps


If there is one food that Josh and I love snacking on it's olives. For Christmas I got him a large jar of olive salad (we get each other some interesting stocking gifts...) and we love it on burgers so I decided to take the flavors up a level. The sweet and spicy sweet potato fries and chipotle mayo are a great compliment to the smoky and salty olive burger. All wrapped up with crisp romaine lettuce, this is one meal you will definitely want to make over and over again.

1. Preheat oven to 450. 
2. Lay sweet potatoes in a single layer on a baking sheet and sprinkle with onion powder, garlic powder, paprika and salt. Drizzle with olive oil and toss to combine. Roast 20 minutes. 



3. In a large mixing bowl, combine beef, Worcestershire, ketchup, shallot and olives; shape into 4 patties. Preheat a grill pan (or nonstick pan) over medium-high heat and coat with cooking spray. Cook burgers for 5 minutes on one side, flip and cook for 3 minutes longer.





4. While the burgers cook, combine chipotle mayo ingredients in a food processor or blender until smooth; transfer to a bowl. 

5. Spread mayo onto each tortilla and top with fries, burgers (crumbled) and lettuce. Wrap burrito-style, cut in half and serve.





Olive Burger and Sweet Potato Wraps
Serves 4

All you need:
2 large sweet potatoes, sliced into fries
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon salt
2 tablespoons olive oil
1 pound 90% lean ground beef
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 shallot, minced
1/2 cup olive salad

Chipotle mayo 
1/2 cup mayo
1/2 cup plain Greek yogurt
2 chipotle peppers in adobo
Juice of 1 lime
Salt, to taste

4 large flour tortillas
Romaine lettuce

All you do:
1. Preheat oven to 450. 
2. Lay sweet potatoes in a single layer on a baking sheet and sprinkle with onion powder, garlic powder, paprika and salt. Drizzle with olive oil and toss to combine. Roast 20 minutes. 
3. In a large mixing bowl, combine beef, Worcestershire, ketchup, shallot and olives; shape into 4 patties. Preheat a grill pan (or nonstick pan) over medium-high heat and coat with cooking spray. Cook burgers for 5 minutes on one side, flip and cook for 3 minutes longer. 
4. While the burgers cook, combine chipotle mayo ingredients in a food processor or blender until smooth; transfer to a bowl. 
5. Spread mayo onto each tortilla and top with fries, burgers (crumbled) and lettuce. Wrap burrito-style, cut in half and serve.
 

Thursday, December 17, 2015

Honey-Orange Glazed Salmon with Crunchy Avocado Slaw


 I love avocados and because they're so nutritionally dense, it's good to use them in lots of dishes, not just guacamole. For example, this week I taught a group of cooking class students how to make a sweet and spicy chocolate avocado pudding and even the picky eaters went back for seconds. In this recipe, I replaced more than half of the mayo in the coleslaw dressing with fresh avocado and it's delicious! The glazed salmon on top adds an extra layer of heart health (and flavor). This really is a recipe you can feel great about eating!

1. Preheat oven to 425 degrees.
2. Place avocado, mayo, vinegar, water and sugar in a blender and puree until smooth. 



3. Place cabbage, carrots, green onion, sunflower seeds and toasted almonds in a large mixing bowl and pour dressing over. Toss to combine and set aside. 


4. Combine orange zest and juice, honey, chili-garlic sauce and soy sauce in a small bowl. Place salmon in a shallow baking dish and pour sauce over. Bake for 8-10 minutes, or until salmon flakes easily with a fork, basting with glaze halfway through cooking. 




5. Transfer slaw to 4 serving plates and top with salmon. Serve immediately. 

 Honey-Orange Glazed Salmon with Crunchy Avocado Slaw
Serves 4

All you need:
Slaw
1 ripe avocado
1/4 cup mayo
1/4 cup white vinegar
2 tablespoons water
1 tablespoon sugar
3 cups sliced green cabbage
1 1/2 cups shredded carrot
1 bunch green onion, sliced
1/2 cup roasted sunflower seeds
1/2 cup toasted sliced almonds 
Salt and pepper, to taste

Zest and juice of 2 oranges
2 tablespoons honey
2 tablespoons chili-garlic sauce
2 tablespoons soy sauce
4 salmon filets

All you do:
1. Preheat oven to 425 degrees.
2. Place avocado, mayo, vinegar, water and sugar in a blender and puree until smooth. 
3. Place cabbage, carrots, green onion, sunflower seeds and toasted almonds in a large mixing bowl and pour dressing over. Toss to combine and set aside. 
4. Combine orange zest and juice, honey, chili-garlic sauce and soy sauce in a small bowl. Place salmon in a shallow baking dish and pour sauce over. Bake for 8-10 minutes, or until salmon flakes easily with a fork, basting with glaze halfway through cooking. 
5. Transfer slaw to 4 serving plates and top with salmon. Serve immediately. 
 

Sunday, December 13, 2015

Caramelized Root Veggie Egg Bake with Bacon and Gruyere

Christmas is almost here! I always look forward to brunch with my family and that meal almost always includes some sort of egg casserole. Since it is technically almost winter (even though it's mid-60s outside...), I decided to use seasonal root veggies in this dish which get super sweet and caramel-y when roasted and are the perfect compliment to the salty bacon and Gruyere cheese. Save some time and assemble this dish the night before your guests arrive and pop it in the oven in the morning.


1. Preheat oven to 400 degrees. Coat a 13x9 dish with cooking spray.  
2. Place onion, beets, carrots, fennel, potatoes, thyme, rosemary and basil on a large baking sheet. Drizzle with 2 tablespoons olive oil and season well with salt and pepper; toss to coat. Roast 35 minutes; stirring halfway through. 

3. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium heat and cook bacon until crispy; set aside. 

4. Once veggies are caramelized, reduce heat to 350. In a large bowl, beat together eggs and milk. 
Place the veggies and bacon in the prepared baking dish and pour eggs over. Sprinkle with cheese and bake for 40 minutes.




5. Cut the egg bake into squares, garnish each slice with more Gruyere cheese and serve. 



Caramelized Root Veggie Egg Bake with Bacon and Gruyere
Serves 8

All you need:
3 tablespoons olive oil, divided
1 large sweet onion, thinly sliced
2 small beets, peeled and diced
2 small carrots, peeled and diced
1 small fennel bulb, cored and sliced
1 medium sweet potato, peeled and diced
1 medium Russet potato, peeled and diced
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
4 slices thick-cut bacon, diced
10 eggs
1 cup whole milk
1 cup grated Gruyere cheese, plus more for garnish
Salt and pepper, to taste

All you do:
1. Preheat oven to 400 degrees. Coat a 13x9 dish with cooking spray.  
2. Place onion, beets, carrots, fennel, potatoes, thyme, rosemary and basil on a large baking sheet. Drizzle with 2 tablespoons olive oil and season well with salt and pepper; toss to coat. Roast 35 minutes; stirring halfway through. 
3. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium heat and cook bacon until crispy; set aside. 
4. Once veggies are caramelized, reduce heat to 350. In a large bowl, beat together eggs and milk. Place the veggies and bacon in the prepared baking dish and pour eggs over. Sprinkle with cheese and bake for 40 minutes.
5. Cut the egg bake into squares, garnish each slice with more Gruyere cheese and serve.
 

Monday, December 7, 2015

Italian Turkey Sausage and Arugula Stuffed Shells

Weeknight meals are meant to be quick and simple, but that doesn't mean they should lack nutritional value or flavor. Stuffed shells are a family favorite, but they normally are stuffed with cheese only. I decided to add turkey sausage for a protein punch, giardiniera for a slightly spicy kick and arugula for a peppery bite (and beautiful color). I will definitely be adding this meal to my list of entertaining recipes.


1. Preheat oven to 375 degrees. 
2. Heat olive oil in large skillet over medium-high heat. Add onion and cook for 2 minutes. Add turkey sausage and cook until browned, about 5 minutes. Stir in giardiniera and remove pan from heat. 




3. Place arugula in a large bowl and pour the turkey mixture over. Add ricotta, mozzarella, eggs, garlic powder, onion powder, basil, salt and pepper and stir to combine. 





4. Place tomatoes and tomato paste in a saucepan and bring to a simmer. Cook for 10 minutes, breaking up the tomatoes with the back of a wooden spoon. 

5. Meanwhile, fill the shells with the ricotta mixture and place in a 13x9 pan. 

6. Finish the sauce with fresh basil and pour over the shells. Drizzle with olive oil and bake for 30 minutes. 


7. Let shells sit for 10 minutes before serving. Top with more mozzarella cheese, if desired. 


  
Italian Turkey Sausage and Arugula Stuffed Shells
Serves 4

All you need:
20 jumbo pasta shells, cooked
1 tablespoon olive oil
1 red onion, diced
1 pound Italian turkey sausage, removed from casing and crumbled
1/4 cup hot giardiniera
3 cups arugula
8 oz. ricotta cheese 
2 cups shredded mozzarella cheese
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
1 (1 lb., 12 oz.) can peeled tomatoes
1 (6 oz.) can tomato paste
10 fresh basil leaves, chopped 

All you do:
1. Preheat oven to 375 degrees. 
2. Heat olive oil in large skillet over medium-high heat. Add onion and cook for 2 minutes. Add turkey sausage and cook until browned, about 5 minutes. Stir in giardiniera and remove pan from heat. 
3. Place arugula in a large bowl and pour the turkey mixture over. Add ricotta, mozzarella, eggs, garlic powder, onion powder, basil, salt and pepper and stir to combine. 
4. Place tomatoes and tomato paste in a saucepan and bring to a simmer. Cook for 10 minutes, breaking up the tomatoes with the back of a wooden spoon.
5. Meanwhile, fill the shells with the ricotta mixture and place in a 13x9 pan. 
6. Finish the sauce with fresh basil and pour over the shells. Drizzle with olive oil and bake for 30 minutes. 
7. Let shells sit for 10 minutes before serving. Top with more mozzarella cheese, if desired.