Friday, December 30, 2016

Nutty Chicken Salad Wonton Cups

After weeks of large meals, I'm definitely ready for something a little lighter. This chicken salad is one of my favorites. It has so many different textures and flavors and the wonton cup serving bowls add a great crunch! Serve this as an appetizer or keep the wonton cups in an airtight container and the chicken salad in the fridge and enjoy these for lunch throughout the week.




1. Preheat oven to 350.
2. Coat 2 nonstick muffin tins with cooking spray. Gently press each wonton into each cup. Lightly coat the wontons with more cooking spray and sprinkle with salt. Bake 8 minutes, or until golden and crispy. Let cool 5 minutes, then cool on a rack completely.




3. While the wonton cups cool, combine the chicken salad ingredients in a large bowl. Adjust seasonings as needed with salt and pepper.


4. Carefully scoop the chicken salad into each cup. Garnish with chopped parsley and serve.


Nutty Chicken Salad Wonton Cups
Makes 24

All you need:
24 wonton wrappers
Cooking spray
Kosher salt

Salad
2 chicken breasts, cooked and diced small
1/2 cup plain Greek yogurt
1/2 cup olive oil mayo
Zest and juice of 1 lemon
Zest and juice of 1 orange
1 small sweet apple, diced small
1/4 bunch fresh parsley, chopped (plus more for garnish)
1/3 cup toasted sliced almonds
1/3 cup roasted cashews, chopped
1/3 cup dried cranberries
1/2 teaspoon curry powder
1/2 teaspoon paprika
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper, to taste

All you do:
1. Preheat oven to 350.
2. Coat 2 nonstick muffin tins with cooking spray. Gently press each wonton into each cup. Lightly coat the wontons with more cooking spray and sprinkle with salt. Bake 8 minutes, or until golden and crispy. Let cool 5 minutes, then cool on a rack completely.
3. While the wonton cups cool, combine the chicken salad ingredients in a large bowl. Adjust seasonings as needed with salt and pepper.
4. Carefully scoop the chicken salad into each cup. Garnish with chopped parsley and serve.

Sunday, December 18, 2016

Apple Meatloaf with Caramelized Onion Gravy


 This wintery weather has me instantly craving comfort food. A few weeks ago, Josh and I picked up some ground beef and pork from a local farm and I was excited to figured out what to do with it. Answer: meatloaf. The apple and carrot in this loaf add a pop of sweetness and added moisture while the caramelized onion gravy provides a wonderful nutty flavor. This is definitely a recipe you will be making over and over again!

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
2. Heat olive oil in a skillet over medium heat. Add garlic and onion and cook until caramelized, about 10-15 minutes, stirring often. Season with salt and pepper and allow to cool slightly. 


3. Combine the beef, pork, breadcrumbs, milk, butter, egg, apple, carrot and 1/2 of the cooked onions in a large mixing bowl. Form into 2 loaves and place on the prepared baking sheet. Bake for 30 minutes; reduce heat to 300 degrees and bake for 15 minutes longer. Remove from the oven and let rest for 10 minutes. 




4. While the meatloaf rests, reheat the remaining onions over medium-high heat. Add white wine and cook until reduced by half. Add flour and cook for 1 minute. Add broth and stir until the gravy thickens. Season with salt and pepper. 



5. Slice the meatloaf and serve with gravy spooned over the top. 


Apple Meatloaf with Caramelized Onion Gravy
Serves 6

All you need:
2 tablespoons olive oil
2 garlic cloves, minced 
2 large sweet onions, diced 
1 pound lean ground beef
1 pound ground pork 
1/2 cup breadcrumbs
3/4 cup milk
2 tablespoons butter, melted 
1 egg
1 sweet apple (like Honeycrisp), grated 
2 carrots, grated 
1/2 cup dry white wine 
2 tablespoons flour
2 cups beef broth 
Salt and pepper, to taste

All you do:
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. 
2. Heat olive oil in a skillet over medium heat. Add garlic and onion and cook until caramelized, about 10-15 minutes, stirring often. Season with salt and pepper and allow to cool slightly. 
3. Combine the beef, pork, breadcrumbs, milk, butter, egg, apple, carrot and 1/2 of the cooked onions in a large mixing bowl. Form into 2 loaves and place on the prepared baking sheet. Bake for 30 minutes; reduce heat to 300 degrees and bake for 15 minutes longer. Remove from the oven and let rest for 10 minutes. 
4. While the meatloaf rests, reheat the remaining onions over medium-high heat. Add white wine and cook until reduced by half. Add flour and cook for 1 minute. Add broth and stir until the gravy thickens. Season with salt and pepper. 
5. Slice the meatloaf and serve with gravy spooned over the top. 
 

Sunday, December 11, 2016

Blueberry Lemon Sprouted Grain French Toast Casserole


Christmas brunch is something I look forward to every year. Nothing beats waiting up to the smell of something sweet and cinnamon-y baking in the oven. As opposed to the original recipe made with white bread and lots of cream, this French toast casserole is made with sprouted grain bread (which can be found in the freezer section), almond milk, a touch of cream, blueberries and toasty pecans. It's a brunch item you can definitely feel good about serving your friends and family!


1. Coat a 13x9 baking dish with cooking spray and add the cubed bread in an even layer. Sprinkle with blueberries. 


2. In a large bowl, beat the eggs, almond milk, cream, lemon zest, maple syrup, vanilla, cinnamon and salt. Pour over the bread, wrap with plastic and refrigerate overnight. 




3. In the morning, preheat oven to 350 degrees. Sprinkle the top with pecans, cover with foil and bake for 40 minutes; uncover and bake for 15 minutes longer. 


4. Serve warm topped with yogurt, cinnamon and maple syrup.


Blueberry Lemon Sprouted Grain French Toast Casserole
Serves 8

All you need:
10 slices sprouted grain bread (such as Ezekiel bread), cubed 
1 cup fresh or frozen blueberries 
8 eggs
2 cups unsweetened almond milk 
2 tablespoons heavy cream (or half-and-half)
Zest of 1 lemon
2 tablespoons pure maple syrup (plus more for topping)
1 tablespoon pure vanilla extract 
1 teaspoon cinnamon (plus more for topping)
Pinch salt 
1 cup chopped pecans 
Plain Greek yogurt, for topping 

All you do:
1. Coat a 13x9 baking dish with cooking spray and add the cubed bread in an even layer. Sprinkle with blueberries. 
2. In a large bowl, beat the eggs, almond milk, cream, lemon zest, maple syrup, vanilla, cinnamon and salt. Pour over the bread, wrap with plastic and refrigerate overnight. 
3. In the morning, preheat oven to 350 degrees. Sprinkle the top with pecans, cover with foil and bake for 40 minutes; uncover and bake for 15 minutes longer. 
4. Serve warm topped with yogurt, cinnamon and maple syrup.
 

Sunday, November 27, 2016

Slow Cooker Moroccan Chicken


After spending long hours prepping food over the holiday weekend, I'm sure we're all ready for a simple and healthy meal that's not turkey or mashed potatoes! This recipe is so comforting, packs lots of nutrition and is very simple to make. The Moroccan seasoning (which is a combo of cinnamon, cumin, black pepper and tumeric) is one of my favorites because not only does it smell amazing, but it adds a beautiful color and flavor.

1. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to the skillet. Cook for 3 minutes per side, then transfer to a slow cooker. 



2. Heat the remaining tablespoon of oil in the same skillet and add the diced onion. Cook for 2 minutes, then pour over the chicken. 


3. Add the remaining ingredients (minus the quinoa) to the slow cooker and stir to combine. Cook on HIGH for 3 hours. 


4. Shred the chicken with 2 forks, then place back in the slow cooker and cook for 10 minutes longer. 


5. Place quinoa into serving bowls and ladle chicken and sauce over the top. Garnish with parsley.



Slow Cooker Moroccan Chicken
Serves 4

All you need:
2 tablespoons olive oil, divided 
1 pound boneless, skinless chicken breast (preferably organic)
1 large red onion, diced 
1 (15 oz.) can full fat coconut milk 
1 cup pumpkin puree 
1 (8 oz.) can tomato sauce 
1 cup chicken broth  
1 1/2 tablespoons Moroccan seasoning 
1 teaspoon garlic powder 
1/2 teaspoon salt 
1/4 teaspoon pepper 
Cooked quinoa, for serving 
Chopped parsley, for garnish 

All you do:
1. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to the skillet. Cook for 3 minutes per side, then transfer to a slow cooker. 
2. Heat the remaining tablespoon of oil in the same skillet and add the diced onion. Cook for 2 minutes, then pour over the chicken. 
3. Add the remaining ingredients (minus the quinoa) to the slow cooker and stir to combine. Cook on HIGH for 3 hours. 
4. Shred the chicken with 2 forks, then place back in the slow cooker and cook for 10 minutes longer. 
5. Place quinoa into serving bowls and ladle chicken and sauce over the top. Garnish with parsley. 
 

Sunday, November 20, 2016

Miso-Garlic Marinated Ribeye Steak

Miso (soybean paste) is often an underutilized ingredient, but it adds amazing salty flavor to marinades and dressings. This steak is sweet, salty and spicy and while great on it's own, it would also make a wonderful taco filling. If you're a fan of Korean BBQ, this recipe will be one that you will definitely be making over and over again. Try the marinade on roasted veggies, chicken wings, salmon and pork chops as well.


1. Combine marinade ingredients in a small bowl.



2. Place the steaks in a ziploc bag and pour marinade over. Seal tightly and marinate for at least 4 hours (preferably overnight).


3. Take steaks out of the fridge 1 hour before you want to eat. Preheat grill to high. Grill steaks for 4 minutes per side (for medium rare) - add 1 minute per side for medium.

4. Rest the steaks for 5 minutes, then serve.



Miso-Garlic Marinated Ribeye Steak
Serves 2

All you need:
Marinade
2 tablespoons olive oil
2 tablespoons miso paste
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon sriracha
1/2 teaspoon ground ginger
Freshly ground black pepper, to taste

2 (6-8 oz.) boneless ribeye steaks

All you do:
1. Combine marinade ingredients in a small bowl.
2. Place the steaks in a ziploc bag and pour marinade over. Seal tightly and marinate for at least 4 hours (preferably overnight).
3. Take steaks out of the fridge 1 hour before you want to eat. Preheat grill to high. Grill steaks for 4 minutes per side (for medium rare) - add 1 minute per side for medium.
4. Rest the steaks for 5 minutes, then serve.

Friday, November 18, 2016

Roasted Brussels Sprouts with Pomegranate, Toasty Hazelnuts and Dijon Vinaigrette


Thanksgiving is right around the corner and it's time to get your menu together! Side dishes are always the star of the show at our feast and I love coming up with different ones every year. These Brussels sprouts are sure to be a hit - they're the perfect combo of sweet and salty. One word: yum.

1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.


2. Meanwhile, combine the vinaigrette ingredients in a large mixing bowl. Add the hot roasted Brussels and toss to coat.





3. Transfer to a serving platter and sprinkle with pomegranate seeds and hazelnuts.


Roasted Brussels Sprouts with Pomegranate, Toasty Hazelnuts and Dijon Vinaigrette 
Serves 6

All you need:
1 1/2 pounds Brussels sprouts, halved
1 red onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Vinaigrette
1/4 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon honey
1 teaspoon sherry vinegar
Salt and pepper, to taste

1/4 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped

All you do:
1. Preheat oven to 425 degrees. Place Brussels sprouts and onion on a large baking sheet. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes.
2. Meanwhile, combine the vinaigrette ingredients in a large mixing bowl. Add the hot roasted Brussels and toss to coat.
3. Transfer to a serving platter and sprinkle with pomegranate seeds and hazelnuts.