Roasted Cherry Tomatoes
Roasted cherry tomatoes are a delicious base to many different recipes. Try this recipe for your next meal. Perfect side with chicken or a base for my Super Easy Creamy Roasted Tomato Sauce, frittata, or pasta dish!
Savory Sausage and Apple Stuffing
The holiday season has officially begun! I’ve been diligently decorating the house for Christmas and pulling out all of my favorite recipes.(Did I mention I have a lot of favorite recipes? Lol!) One of my favorite comfort foods is this Savory Sausage and Apple Stuffing! I could eat it all by itself! Perfectly seasoned bread cubes and hearty sausage are balanced with pops of fresh, Granny Smith apple and sweet, dried cranberries. It’s a great side dish for any of your holiday meals. Another thing I love about this dish is that you can easily make it a couple days ahead and pop it into the oven when you are ready to entertain! How to Make Savory Sausage and Apple Stuffing Preheat Preheat the oven to 350°F. Grease a 9×13 casserole dish. Set aside. Heat stockpot Heat a large stockpot over medium heat. Add 4 Tbsp. butter. Once melted, add the onion and celery. Sauté Sauté for 2-3 minutes until it starts to soften. Add the sausage. Cook sausage, breaking it up into small pieces until no longer pink. Add seasoning Add the sage, rosemary, thyme, pepper, and parsley. Sauté for an additional 2 minutes. Add the broth and bring to a boil. Combine ingredients Turn off heat and add the seasoned stuffing cubes, chopped apples, and dried cranberries. Toss the stuffing mixture to combine well. Let cool slightly (about 5 minutes) and add the egg. Toss once more to combine. Put in greased dish Pour the stuffing into the greased casserole dish. Cover with foil and bake for 40 minutes. Then uncover and bake for an additional 15 minutes. Prep Ahead You can prepare the stuffing a day ahead (without the egg) and refrigerate. The day of, bake stuffing at 350°F. You may need to bake for an additional 15-20 minutes. Perfectly seasoned bread cubes and hearty sausage are balanced with pops of fresh Granny Smith apple and sweet, dried cranberries! You might also enjoy
The Best Gingersnaps
I love when the holidays arrive! It’s a time for families to get together and share memories. The nostalgia isn’t complete without the aroma of fresh cookies baking in the oven. In my family, cookie baking used to start as soon as the leaves changed colors. I would come home from school to the smell of cookies and I could barely wait for them to cool enough to stuff in my mouth. Lol. As my mom made each kind of cookie, she would tell me where the recipe came from, why she liked it, and would let me lick the spoon. I know, I know, we aren’t supposed to eat raw cookie dough. But…things were less complicated back then. When I had my own family, I continued the cookie baking tradition but added several more cookie recipes that were shared with me through extended family, the elderly ladies at church, and close friends. Over the years, the recipes have been tweaked and adjusted. Now, each year, we have a Cousins’ Cookie Baking Day, filled with tons of laughs, great drinks, matching t-shirts, and LOTS of cookies! One of the must-have recipes we make are The Best Gingersnaps! These cookies are full of that addictive ginger flavor and that perfect balance of crisp and chewy. We always make at least a double batch because we eat them as fast as they come out of the oven. Hahaha! I hope you and your family enjoy them as much as we do! How to Make The Best Gingersnaps Preheat Preheat oven to 350° F. Line baking trays with parchment paper. Make cinnamon sugar Prepare cinnamon sugar and set aside in a small bowl. Blend dry ingredients Whisk together flour, ginger, cinnamon, cloves, nutmeg and baking soda in a medium bowl. Blend wet ingredients Beat shortening in a large bowl until creamy. Gradually add white sugar, then the egg and molasses. Add ⅓ of the flour mixture at a time. Blend after each addition, just until combined. Scoop onto baking sheet Using a medium cookie scoop (2 Tbsp.), scoop dough and roll into 2” balls. Roll each ball in the cinnamon sugar and place 2” apart on the cookie sheet. Bake Bake for 10-11 minutes until the tops are puffed and cracked. Cool cookies for 1 minute on a cookie sheet and then transfer to a wire rack to cool completely. The cookies will flatten out as they cool. Store Store in an airtight container. Best made a day ahead to enhance the flavors. They will keep for several days. A beautiful, crackle-top cookie that is full of that addictive ginger flavor. The perfect balance of crisp and chewy – you can’t eat just one! You might also enjoy
Roasted Butternut Squash Mac and Cheese
November is here! You know what that means??? It’s time for all kinds of comfort foods! When I think of comfort foods, I think of casseroles, soups, stews, AND seasonal vegetables! This week I took one of my favorites – Macaroni and Cheese – and incorporated another one of my favorites – Butternut Squash – for nutritional punch. Roasted Butternut Squash Mac and Cheese takes ooey, gooey, cheesy goodness to the next level! This is also a great way to sneak in some extra veggies for the kids in your family. It is a great meatless main dish and would be an awesome side dish at your Thanksgiving feast. Serve with some steamed broccoli to make the perfect meal. How to Make Roasted Butternut Squash Mac-n-Cheese Butternut Squash Cubes Preheat the oven to 400° F. Place butternut squash cubes and minced garlic on a large baking sheet. Drizzle with olive oil and toss to coat. Season with salt and pepper. Roast for 25-30 minutes until tender. Pasta While butternut squash is roasting, cook pasta in a large stock pot according to package directions. Drain well and set aside. Sage Leaves In a separate sauté pan, heat 1 Tbsp. olive oil at medium heat. Add sage leaves and sauté for 1-2 minutes until crispy. Transfer the sage leaves to a paper towel lined plate and set aside. Butternut Squash Once butternut squash is tender, remove from the oven and let cool on the baking sheet for about 5 minutes. Scoop the squash into a blender or food processor along with the ½ cup of heavy cream. Purée until smooth. Sauce Heat the same large stock pot over medium heat and add butter. Once melted, whisk in flour and nutmeg. Cook for 2-3 minutes, making a light roux. Gradually add in the 2 cups of milk and whisk until mixture is smooth. Cook for another 5-6 minutes until the sauce has thickened. Add 1 cup of cheddar cheese and 1 cup of Gruyère cheese along with the butternut squash mixture. Stir until the cheese has melted and the sauce is smooth. Taste and season with salt and pepper as needed. Add pasta and toss to coat. Prepare to bake Grease a 2 quart casserole dish. Pour the mac and cheese mixture into the dish. Sprinkle it with the remaining ½ cup of cheddar cheese. It’s Bake Time! Bake for 25-30 minutes until the mac and cheese is bubbling. Broil for an additional 2-3 minutes to brown the top if desired. Garnish & Serve Garnish with the crispy sage leaves and serve. Enjoy! Creamy mac and cheese with a fall twist! Good-for-you roasted butternut squash and crispy sage elevate this mac and cheese. A perfect meatless dish! You might also enjoy
Harvest Chicken Bake
You are going to love this Harvest Chicken Bake! It is a super easy, cozy, one pan meal. Tender sweet potatoes, fresh brussel sprouts, and juicy chicken are tossed with warm, fall spices and baked until golden and delicious! One pan meals are my go to when I want a healthy, balanced meal without all the fuss. I love using seasonal produce and spices to create warm, comforting dishes. It’s happiness in a pan! Whether you use bone-in chicken thighs or boneless chicken breasts, you won’t be disappointed! You’ll savor the full flavor of the chicken, roasted vegetables, warm spices, that touch of maple syrup, and the toasty crunch of walnuts. It’s a party in your mouth! How to Make Harvest Chicken Bake Preheat oven to 400°F. Spray a 9”x13” baking dish with non-stick cooking spray. Mix spices (smoked paprika, garlic powder, cinnamon, nutmeg, thyme, salt, and pepper) in a small bowl. In a medium bowl, add sweet potatoes and brussel sprouts. Drizzle with 2 Tbsp. of olive oil and toss with ⅔ of the spice mixture. Toss well to coat. Pour into the baking dish. Pat chicken dry. Drizzle with the remaining 1 Tbsp. olive oil and season with the remaining spice blend. Nestle the chicken on top of the vegetables. Drizzle the entire dish with the ¼ cup of maple syrup. Bake for 30 minutes and add the chopped walnuts. Bake for an additional 10 minutes or until the internal temperature of the chicken reaches 165°F and vegetables are tender. Enjoy! Prefer boneless chicken breast? Prepare vegetables and bake for 15 minutes. Brush 4 boneless breasts with olive oil and season with the spice blend. Add the seasoned, boneless chicken breast and maple syrup on top of the vegetables. Proceed with the rest of the directions above, baking chicken until it reaches 165°F and vegetables are tender. Harvest Chicken Bake is a cozy, one pan meal. Seasonal vegetables, warm spices, and juicy chicken are sure to please! You might also enjoy
Ultimate Brown Butter Chocolate Chip Cookies
As soon as the weather gets cooler, I get the itch to bake all my favorite cookies. There’s something about the smell of cookies baking that is as much a part of fall as pumpkin spice and cinnamon. One of my favorites is a soft, chewy, chocolate chip cookie that is slightly crisp around the edges. Do you know there are literally hundreds of variations of chocolate chip cookies? Some people swear by shortening, others – butter. Light brown sugar, dark brown sugar, granulated sugar. I’ve tried many, many different ones (and enjoyed them all!). As I test new ingredients, I constantly update my chocolate chip cookie recipe. It’s always been good, but I wanted a cookie that was thick, chocolatey, rich, and decadent. The kind of cookie where you bite into it and it’s SO GOOD that your eyes roll back. Well…I finally did it! The Secrets to the Perfect Chocolate Chip Cookie: Use good chocolate! The better the chocolate, the better the cookie. This recipe uses both semi-sweet chocolate chips and dark chocolate chips. Chocolate chunks would be great too! Add a teaspoon of instant espresso The instant espresso will enhance the rich flavors of the cookies. You won’t taste the coffee flavor at all – it just makes the chocolate flavor pop. Brown the butter Brown butter has a wonderful, rich, nutty flavor that perfectly complements the brown sugar and chocolate chips in your cookies. Chill the dough When you bake chocolate chip cookies – you want the dough to be chilled first. This will keep your cookies from spreading out too much. Finish your cookies with a pinch of flaky sea salt. The combination of sweet and salty gives you the perfect amount of umami! You won’t be able to eat just one cookie! How to Make Ultimate Brown Butter Chocolate Chip Cookies Heat butter in a large saucepan over medium heat. Whisk constantly. Butter will crackle, then foam. Watch your pan carefully. Within a couple minutes, the butter will turn a golden amber color and give off a nutty aroma. As soon as it turns golden brown, remove from heat. Pour into a medium bowl and let cool for 10-15 minutes until cool enough to handle. Using an electric mixer, cream the butter and sugars until fluffy and well combined. Add in the egg, egg yolk, vanilla, yogurt, and espresso powder. Mix well – approximately 2 minutes. In separate bowl, whisk together flour, baking soda, and salt. Turn mixer on low and gradually add the dry ingredients to the wet ingredients until just combined. Add semi-sweet and dark chocolate chips and stir until just combined. Don’t overmix. Chill dough for 10 minutes. Scoop cookie dough onto cookie sheets lined with parchment paper. Use a medium cookie scoop or measure out dough 2 Tbsp. for each cookie. Place 2 inches apart. This is important! Chill cookie dough for an additional 2-12 hours in the refrigerator. The brown butter needs time to solidify. If you bake the cookies immediately, they will flatten out and spread all over. Preheat the oven to 350°F. Pull cookie sheets out of the refrigerator and immediately place into the oven. Bake the cookies for 9-11 minutes until the edges of the cookies begin to turn golden brown. Cool the cookies on the sheets for 5 minutes to allow for carryover cooking. Sprinkle each with a pinch of flaky sea salt. Transfer the cookies to wire racks to cool completely. Makes 24-30 cookies. Brown butter chocolate chip cookies made with dark brown sugar, espresso, two types of chocolate chips and a touch of flaky sea salt. These are the BEST COOKIES EVER!!! You might also enjoy