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.

Tuesday, November 15, 2016

Ginger Banana Walnut Muffins

With the holidays right around the corner, I love planning my fun brunch items to share with friends and family. Thanks to the ginger and cinnamon, these muffins fill your house with smells of the season. Serve these warm with butter and you have the perfect sweet treat to add to your holiday spread!




1. Preheat oven to 350. Coat two muffin tins with cooking spray.
2. Whisk the flours, baking soda and salt in a large bowl. Stir in 1 cup nuts.


3. In a separate bowl, whisk the eggs and sugar until combined, then mix in the banana, oils, yogurt, cinnamon and ginger.



4. Add the egg mixture to the flour mixture and stir to combine. Scoop the batter into the prepared muffin tins, then sprinkle with the remaining nuts. Bake for 30 minutes.



5. Cool the muffins in their pans for 5 minutes, then cool them completely on a wire rack.




Ginger Banana Walnut Muffins
Makes 18 muffins

All you need:
2 cups chopped walnuts, toasted
1 1/2 cups all-purpose flour
1 cup spelt flour
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 1/2 cups brown sugar
4 ripe bananas, mashed
2/3 cup olive oil
1/3 cup coconut oil, melted
1/3 cup plain Greek yogurt
1 teaspoon ground cinnamon
1 tablespoon grated fresh ginger

All you do:
1. Preheat oven to 350. Coat two muffin tins with cooking spray.
2. Whisk the flours, baking soda and salt in a large bowl. Stir in 1 cup nuts.
3. In a separate bowl, whisk the eggs and sugar until combined, then mix in the banana, oils, yogurt, cinnamon and ginger.
4. Add the egg mixture to the flour mixture and stir to combine. Scoop the batter into the prepared muffin tins, then sprinkle with the remaining nuts. Bake for 30 minutes.
5. Cool the muffins in their pans for 5 minutes, then cool them completely on a wire rack.

Sunday, November 13, 2016

Mini Turkey Meatloaves with Wild Mushroom Sour Cream Sauce


In our household, we LOVE meatloaf and mushrooms so this recipe has quickly become one of our favorites. It tastes very similar to a stroganoff, but the sauce has a richer flavor thanks to the wild mushrooms. Serve this meal with roasted veggies and crusty bread to soak up all that yumminess!


1. Preheat oven to 350. Coat a muffin tin with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot and celery and cook until softened, 3-5 minutes. Season with salt and pepper and allow to cool slightly.


3. Place the ground turkey in a large mixing bowl along with the remaining meatloaf ingredients and the cooked veggies. Combine until well mixed, then transfer to the 12 muffin cups. Bake for 30 minutes.



4. Meanwhile, melt the butter and olive oil for the sauce (in the same pan you used for the veggies) over medium-high heat. Add the shallot and garlic and cook for 1 minute. Add the mushrooms and cook until slightly golden brown, about 5 minutes. Add the wine and cook until reduced by half. Add the chicken broth, sour cream, cream cheese and salt and pepper (to taste). Cover and keep warm.





5. Transfer the meatloaves to a serving platter and top with mushroom sauce. Garnish with chopped parsley and serve.



Mini Turkey Meatloaves with Wild Mushroom Sour Cream Sauce
Serves 6

All you need:
1 tablespoon olive oil
1 small red onion, diced
1 carrot, diced
1 celery stalk, diced
2 pounds 93% lean ground turkey
1/2 teaspoon dried thyme
1/2 cup seasoned breadcrumbs
1 egg, beaten
1 teaspoon Worcestershire sauce
1 tablespoon chopped parsley, plus more for garnish

Sauce
2 tablespoons unsalted butter
2 tablespoons olive oil
1 shallot, minced
3 garlic cloves, minced
12 ounces wild mushrooms (like shittake, oyster, cremini)
1/2 cup dry white wine
1 cup chicken broth
3 tablespoons sour cream
2 tablespoons plain cream cheese
Salt and pepper, to taste

All you do:
1. Preheat oven to 350. Coat a muffin tin with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, carrot and celery and cook until softened, 3-5 minutes. Season with salt and pepper and allow to cool slightly.
3. Place the ground turkey in a large mixing bowl along with the remaining meatloaf ingredients and the cooked veggies. Combine until well mixed, then transfer to the 12 muffin cups. Bake for 30 minutes.
4. Meanwhile, melt the butter and olive oil for the sauce (in the same pan you used for the veggies) over medium-high heat. Add the shallot and garlic and cook for 1 minute. Add the mushrooms and cook until slightly golden brown, about 5 minutes. Add the wine and cook until reduced by half. Add the chicken broth, sour cream, cream cheese and salt and pepper (to taste). Cover and keep warm.
5. Transfer the meatloaves to a serving platter and top with mushroom sauce. Garnish with chopped parsley and serve.