Thursday, September 28, 2017

Jerk Chicken Chili with Serrano Chile Cream

After weeks of crazy hot weather, it finally feels like fall again! And when I feel that cold, crisp breeze come through the window, I immediately crave a warm bowl of soup or chili. This chili has such an incredible depth of flavor and it's chock full of veggies and protein to keep you full and satisfied. This would be a great meal to prep at the beginning of the week and take to work for lunch (it definitely gets better the longer it sits). Serve this as is, or with cornbread on the side for dipping.



1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato, garlic and serrano chile and cook for 5 minutes, or until the veggies are slightly tender.


2. Add the spices and citrus zest/juice and cook for 2 minutes longer.


3. Add the beans, tomatoes, chicken broth and chicken. Bring to a simmer, cover and cook for 25 minutes on medium-low.


4. Meanwhile, combine the serrano chile cream ingredients in a small bowl.


5. Scoop the chili into serving bowls and top with a dollop of cream.


Jerk Chicken Chili with Serrano Chile Cream
Serves 6

All you need:
2 tablespoons coconut oil (or olive oil)
1 red onion, diced
1 sweet potato, peeled and diced
4 garlic cloves, minced
1 serrano chile, minced
1/4 cup chili powder
2 tablespoons ground cumin
1 tablespoon agave nectar
2 teaspoons salt
1 teaspoon freshly ground black pepper
Juice and zest of 1 orange
Juice and zest of 1 lime
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
2 cans pinto beans, drained and rinsed
2 cups chicken broth
2 cups shredded rotisserie chicken

Cream
1 cup sour cream
Juice of 1 lime
1 serrano chile, minced
1/2 teaspoon agave nectar
1/2 teaspoon garlic powder
1/2 teaspoon salt

All you do:
1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion, sweet potato, garlic and serrano chile and cook for 5 minutes, or until the veggies are slightly tender.
2. Add the spices and citrus zest/juice and cook for 2 minutes longer.
3. Add the beans, tomatoes, chicken broth and chicken. Bring to a simmer, cover and cook for 25 minutes on medium-low.
4. Meanwhile, combine the serrano chile cream ingredients in a small bowl.
5. Scoop the chili into serving bowls and top with a dollop of cream.

Wednesday, September 27, 2017

Baked Tofu Lettuce Wraps with Sweet Chili Sauce

This is my favorite type of meal - quick, fresh and full of flavor. The crisp butter lettuce leaves make a perfect bed for the toasty tofu cubes and crunchy garnishes. And this sauce is deliciously sweet and spicy. If you have any leftover tofu, this also works great served over rice noodles.

1. Preheat oven to 400. Line a baking sheet with parchment paper. Place tofu on top and spray lightly with cooking spray. Bake for 25 minutes.

2. Meanwhile, place sauce ingredients in a large skillet and cook over medium heat, stirring often, until thickened. Add the baked tofu and toss until well coated.



3. Place lettuce leaves on a serving platter and scoop tofu onto the center of each one. Garnish with green onion, carrots and peanuts.




Baked Tofu Lettuce Wraps with Sweet Chili Sauce 
Serves 4

All you need:
12 oz. fried tofu (or extra-firm), pressed dry and diced small

Sauce
1 cup vegetable broth
Zest and juice of 1 orange
2 tablespoons sambal oelek
2 tablespoons hoisin sauce
1 tablespoon tamari
1 teaspoon rice vinegar
1 teaspoon cornstarch

1 head butter lettuce, leaves removed from the stem
For garnish:
1 bunch green onion, sliced thin
1 cup shredded carrot
1/2 cup chopped peanuts
Sriracha, to taste

All you do:
1. Preheat oven to 400. Line a baking sheet with parchment paper. Place tofu on top and spray lightly with cooking spray. Bake for 25 minutes.
2. Meanwhile, place sauce ingredients in a large skillet and cook over medium heat, stirring often, until thickened. Add the baked tofu and toss until well coated.
3. Place lettuce leaves on a serving platter and scoop tofu onto the center of each one. Garnish with green onion, carrots and peanuts.

Friday, September 22, 2017

Paleo Pumpkin Breakfast Cookies

I don't eat paleo all the time, but I do enjoy baking with paleo flour because it's lower carb so it helps to keep my blood sugar steady. We often don't put cookie and breakfast together in the same sentence, but these are an exception. They are chock full of good-for-you ingredients and will keep you full until lunchtime. Pair these cookies with a cup of coffee or green tea and you're ready to take on the day!


1. Preheat oven to 350. Line 2 baking sheets (or 1 large) with parchment paper.
2. In a large bowl, combine paleo baking flour, coconut sugar, baking soda, cinnamon and salt.



3. In a separate bowl, whisk together the coconut oil, egg, vanilla and pumpkin puree. Add to the dry ingredients and stir to combine.




4. Add the hemp seeds, sunflower seeds and chocolate chips. Scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheets. Bake for 12 minutes. Cool on wire racks.






Paleo Pumpkin Breakfast Cookies
Makes 9 cookies

All you need:
2 cups paleo baking flour
1/3 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup coconut oil, melted
1 egg
1 teaspoon pure vanilla extract
1/3 cup pumpkin puree
2 tablespoons hulled hemp seeds
2 tablespoons raw sunflower seeds
2 tablespoons dark chocolate chips

All you do:
1. Preheat oven to 350. Line 2 baking sheets (or 1 large) with parchment paper.
2. In a large bowl, combine paleo baking flour, coconut sugar, baking soda, cinnamon and salt.
3. In a separate bowl, whisk together the coconut oil, egg, vanilla and pumpkin puree. Add to the dry ingredients and stir to combine.
4. Add the hemp seeds, sunflower seeds and chocolate chips. Scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheets. Bake for 12 minutes. Cool on wire racks.

Roasted Purple Potato and Pepper Salad with Dill Pickle Dressing

It's tailgate season and that means lots of grilled meats and veggies with tons of side dishes and snacks are being served. This potato salad is just begging to be paired with a burger. I've always loved anything pickled, so this dressing is my absolute fave. And this is a dish that gets better the longer it sits in the fridge, so feel free to make it a couple days before your event to let those flavors marry.


1. Preheat oven to 400. Line a large baking sheet with parchment paper. Place potatoes, peppers and garlic on top; drizzle with olive oil and season with salt and pepper. Toss to combine. Roast for 30 minutes, or until the potatoes are tender.




2. Meanwhile, combine the dressing ingredients in a large mixing bowl.


3. Allow the roasted veggies to cool slightly, then add them to the mixing bowl with the dressing and toss gently with a wooden spoon until everything is well coated. Transfer the salad to a serving platter and garnish with more chopped pickles and freshly ground black pepper. Serve room temperature or chilled.





Roasted Purple Potato and Pepper Salad with Dill Pickle Dressing
Serves 6

All you need:
3 pounds purple potatoes (I used purple fingerling), quartered
1 red pepper, diced
1 orange pepper, diced
3 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper (plus more for garnish)

Dressing
1/2 cup olive oil mayo
1/2 cup sour cream
4 tablespoons pickle juice
2 baby dill pickles, finely chopped (plus more for garnish)
2 teaspoons hot sauce
1 teaspoon sugar
1/4 teaspoon salt
Pinch pepper

All you do:
1. Preheat oven to 400. Line a large baking sheet with parchment paper. Place potatoes, peppers and garlic on top; drizzle with olive oil and season with salt and pepper. Toss to combine. Roast for 30 minutes, or until the potatoes are tender.
2. Meanwhile, combine the dressing ingredients in a large mixing bowl.
3. Allow the roasted veggies to cool slightly, then add them to the mixing bowl with the dressing and toss gently with a wooden spoon until everything is well coated.
4. Transfer the salad to a serving platter and garnish with more chopped pickles and freshly ground black pepper. Serve room temperature or chilled.

Wednesday, September 20, 2017

Baked Jalapeño Goat Cheese Dip with Dried Cherry and Toasted Almond Garnish

We recently visited a goat farm in Fennville where they were selling fresh goat cheese (so good). I sampled several kinds, but I absolutely loved the classic plain. If you haven't tried goat cheese baked, you're missing out. This appetizer is so incredibly simple, making it perfect for any holiday party coming up. The jalapeño cream cheese adds a perfect little kick and the sweet cherries and toasty almonds on top add great flavor and texture. This is definitely a dish that will have your friends asking for the recipe!


1. Preheat oven to 425. Coat a 1-quart baking dish with cooking spray.
2. Combine the goat cheese, cream cheese, olive oil, salt and pepper in a food processor until smooth. Spread into the prepared baking dish and bake for 25-30 minutes, or until lightly golden on top.





3. Meanwhile, combine the cherries and almonds in a small bowl.


4. Garnish the goat cheese with the cherry almond garnish and drizzle with honey. Serve with crackers on the side for dipping.  



Baked Jalapeño Goat Cheese Dip with Dried Cherry and Toasted Almond Garnish 
Serves 8

All you need:
8 oz. plain goat cheese, room temperature
1 (7.5 oz.) tub jalapeño cream cheese, room temperature
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1/2 cup dried cherries
1/2 cup toasted sliced almonds
Honey, for drizzling
Buttery crackers, for serving

All you do:
1. Preheat oven to 425. Coat a 1-quart baking dish with cooking spray.
2. Combine the goat cheese, cream cheese, olive oil, salt and pepper in a food processor until smooth. Spread into the prepared baking dish and bake for 25-30 minutes, or until lightly golden on top.
3. Meanwhile, combine the cherries and almonds in a small bowl.
4. Garnish the goat cheese with the cherry almond garnish and drizzle with honey. Serve with crackers on the side for dipping.  

Monday, September 18, 2017

Graham Flour Apple Waffles

Graham flour is similar to whole wheat flour, but it's more coarsely ground and contains all of the germ, oil and fiber from the whole wheat kernel. It's super nutritious and flavorful and it works perfectly in this waffle recipe. I just picked apples yesterday, so I was excited to start making recipes with them. These waffles are great to make at the beginning of the week and keep in the freezer to reheat in the toaster. I serve mine with diced apple, a little butter and a drizzle of syrup on top, but these would also be delicious with a drizzle of melted nut butter and a dash of cinnamon.


1. Preheat waffle maker.
2. Combine graham flour, brown sugar, baking powder, salt and cinnamon in a large mixing bowl.



3. In a separate bowl, whisk the eggs, milk, half-and-half and vanilla together. Add to the dry ingredients along with the melted butter and diced apples and stir until just combined.



4. Spray the waffle iron with cooking spray. Working in batches, scoop the batter into the waffle iron and cook until golden brown (about 2-3 minutes for each).




5. Place waffles onto serving plates and top with butter and diced apple. Drizzle with maple syrup and serve.


Graham Flour Apple Waffles
Serves 4

All you need:
1 1/2 cups whole wheat graham flour
1 tablespoon brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1 cup milk
1/2 cup half-and-half
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
1 Honeycrisp apple, cored and diced
Cooking spray
Butter, diced apple and pure maple syrup, for serving (optional)

All you do:
1. Preheat waffle maker.
2. Combine graham flour, brown sugar, baking powder, salt and cinnamon in a large mixing bowl.
3. In a separate bowl, whisk the eggs, milk, half-and-half and vanilla together. Add to the dry ingredients along with the melted butter and diced apples and stir until just combined.
4. Spray the waffle iron with cooking spray. Working in batches, scoop the batter into the waffle iron and cook until golden brown (about 2-3 minutes for each).
5. Place waffles onto serving plates and top with butter and diced apple. Drizzle with maple syrup and serve.