Jazz up your mayo! Adjust the siriracha to your heat tolerance. Enjoy!
1/4 C. mayonnaise
2 Tbsp. ketchup
1 Tbsp. honey
1 Tbsp. siriacha sauce
Mix all ingredients in a small bowl. Keep refrigerated up to 5 days.
Feb 19
Siriracha-Honey Mayonnaise
Jan 29
Feta and Cranberry Rigatoni Salad
This is your new pasta salad side dish! Pasta, creamy feta, tangy dried cranberries, and a zesty lemon vinaigrette gives you the most delicious bite with each fork full. So simple, and pairs perfectly with any protein. Just don’t wait till summer to Enjoy!
2 C. rigatoni (or another hearty pasta)
1 C. feta, crumbled
1/2 C. dried cranberries
1/4 C. red onion, finely chopped
1/4 C. fresh parsley, chopped
1/4 C. olive oil
2 Tbsp. fresh lemon juice
1 tsp. honey
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. black pepper
Bring a large pot of salted water to boil. Add the pasta to the water and cook according to the package instructions for al dente, typically 10-12 minutes. Drain and rinse with cold water to stop the cooking process. Allow the pasta to dry and add to a large mixing bowl.
Crumble the feta into small pieces using your fingers or fork, and add to the pasta. Add the dried cranberries, red onion and parsley.
In a separate small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt and pepper until fully combined. You can also shake all ingredients in a mason jar to combine.
Pour the lemon vinaigrette over the pasta. Toss gently until all of the ingredients are evenly coated with the dressing. Taste the salad and adjust the salt and pepper if need be. Serve right away or refrigerate for 30 minutes for flavors to meld.
From: dishesrecipe.com
Jan 15
Sausage Potato Soup
Oh, what to say about this soup! Just incredible! This soup has been on repeat in my kitchen for quite some time, especially when the temps drop like it did today. I believe the key ingredients are the best chicken stock available to you, and your favorite Italian sausage. I have used different brands of sausage and they truly make a difference in the taste of the soup. I also believe the cheese is a must, but feel free to leave it out. Enjoy!
1 lb. ground Italian sausage, mild or hot
2 Tbsp. butter
1 yellow onion, diced
1/2 cup diced carrots
2 ribs of celery, diced
3 cloves garlic, minced
3 Tbsp. flour
1 tsp. soy sauce
1 tsp. hot sauce
1 tsp. dried basil
1/2 tsp. dried parsley
1/2 tsp. dried oregano
1/2 tsp. mustard powder
1/4 tsp. pepper
5 C. chicken stock
1 C. heavy cream
1 1/4 lb. red or white potatoes (about 6 small)
2 C. shredded cheddar cheese, optional
Preheat a large pot over medium heat. Add the sausage and cook and crumble to break apart. When sausage is browned, remove and set aside. Reserve 1 tablespoon of drippings in the pan. Add 2 tablespoons of butter. Add the diced onion, carrots, and celery and cook for 5 minutes. Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes. Slowly add the chicken stock while cleaning/scraping the crumbles from the bottom of the pan. Slowing stir in the heavy cream, soy sauce, hot sauce, and spices. Bring to a boil then reduce to a simmer. Clean the potatoes, dry them, and dice into 1-inch pieces. Add to the soup, simmer uncovered until fork tender, about 20-25 minutes. Add the sausage back to the pan and stir to combine. Reduce heat to low and stir in cheese if using.
Recipe from: The cozy cook
Dec 02
Holiday Fruit Salad
If you are looking for a lighter desert or a different take on adding fruit to your holiday breakfast/brunch, look no further than this amazing fruit salad! Crunchy apples, sweet grapes, tangy oranges, dried cranberries, nuts, and a dressing that is sweet and citrusy, along with the warming of apple pie spice are perfect for the holidays. If you are serving this salad as a desert, make it extra special by adding a scoop of vanilla ice cream or homemade whipped cream. Pears, pomegranates, mandarin oranges, and walnuts are also great options if you prefer. Enjoy!
2 medium green apples
2 medium red apples
3/4 C. dried cranberries
1 C. pecans
1 C. grapes
3 medium navel oranges
juice of 1/2 lemon
Dressing:
1/2 C. orange juice
1/4 C sugar
1/4 tsp. apple pie spice
zest of 1 lemon
zest of 1 orange
In a small saucepan, mix orange juice, sugar, apple pie spice, and the zest of a lemon and an orange. Place over medium heat. Whisk to combine. Bring to a low boil and simmer 3 to 4 minutes. Strain in a fine mesh strainer and cool completely.
Core and slice apples into bite size pieces. Toss apples with the lemon juice to prevent browning. Peel oranges and cut into bite size pieces. In a large bowl, combine the apples, cranberries, pecans, grapes, and oranges. Drizzle the dressing over the fruit and toss to combine. Serve immediately or refrigerate until you serve. The salad can be refrigerated for 1 to 2 days.
Jul 19
Roasted Cabbage Salad
If you are like me and enjoy roasted cabbage, you need to try this! When I saw the ingredient list for the topping, I knew it was going to be good. So simple, quick and such a delicious combo. When I am making this for my husband and I, I cut the recipe in half. Enjoy!
For the cabbage:
1 Large cabbage head, chopped into 1-in. pieces
2- Tbsp. olive oil
3/4 tsp. salt, or more to taste
1/2 tsp. pepper
For the crumble:
1/ C. walnuts
1-1/2 oz. Gorgonzola cheese
Handful of fresh arugula
pitted dates
1 tsp. capers
Salt and pepper
For topping:
Tahini, optional
Preheat oven to 425 degrees. Add the cabbage to a large sheet pan, drizzle with the olive oil and season with the salt and pepper. Place it in the oven for 25 to 30 minutes, tossing it a couple of times. It should be browned and tender. While the cabbage roast, make the crumble. Add the dates to a cutting board and chop. Add the walnuts to the dates and chop again, followed by the arugula and the Gorgonzola. Incorporate each ingredient as you add them, then chop until well combined. Add the capers, then season with salt and pepper and chop a few more times. Give it a mix with the knife. Plate the cabbage, then add the crumble and tahini if using.
Jun 15
Raspberry Cheesecake Moose
Light, fresh, and absolutely delicious! This desert is an absolute must for summer. The original recipe called for a graham cracker crust which you can easily add if you choose. I also reduced the amount of powdered sugar allowing you to taste the raspberry flavor more. Enjoy!
15 oz. (3.5 cups) fresh raspberries
2 tsp. gelatin powder
3 Tbsp. water
1 1/2 C. heavy cream
12 oz. cream cheese, softened
1 3/4 C. powdered sugar, divided
1 tsp. vanilla extract
Graham crackers for topping (optional)
Raspberries for topping (optional)
Mint leaves for topping (optional)
Pulse raspberries in a food processor until well pureed. Force puree through a fine mesh strainer into a bowl to remove seeds. You should have about 1 1/3 cups of puree. Set aside.
Pour 3 tablespoons of water into a small microwave safe bowl. Sprinkle gelatin evenly over water, then let it rest for 5 minutes. Heat gelatin mixture in microwave for 30 seconds. Remove and whisk for 1 minute, let cool for 4 minutes until just warm, but not cool.
Between stages of gelatin resting, prepare whipped cream and cream cheese mixture as listed here. In a mixing stand bowl or large bowl using a hand mixer, whip heavy cream on high until soft peaks form. Add 1/4 cup of powdered sugar until stiff peaks form. If using a hand mixer, just shake off beaters, no need to wash for next step.
In a separate large mixing bowl, using a hand mixer, blend cream cheese and 1 1/2 cups of powdered sugar until combined. Add vanilla. Increase to high speed and whip until light and fluffy, about 2 minutes. Mix in strained raspberry puree, and add in lukewarm gelatin/water mixture and mix until well combined.
Fold in 1/3 of whipped cream mixture, then add the remaining and fold just until combined. Evenly divide the moose mixture into your serving dishes of choice. Cover with plastic wrap and refrigerate for 3 hours until set. Before serving, if using, sprinkle crushed graham cracker over moose and top with fresh raspberries and a mint leaf.
Jun 03
Orange-Vanilla Glazed Fruit Salad
Are you looking for a summertime desert that is refreshing and light? With in-season berries and grapes, tossed in a light simple syrup and fresh mint, this is it. So simple, which summer calls for! Enjoy!
1 C. water
1/3 C. sugar
Juice and zest of one orange
2 tsp. vanilla extract
4 pints of strawberries, hulled and halved
2 pints of blueberries
2 C. red grapes, halved
2 C. green grapes halved
Mint leaves
Add sugar, water, orange zest, orange juice, and vanilla to a small saucepan. Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer syrup for 15-20 minutes to thicken a bit. Chill until needed.
Cut and prepare fruit into a large bowl. Add torn or diced mint leaves. Pour chilled syrup over the fruit and gently toss to coat.
Apr 18
Cinnamon Apple Bread
Add a great cup of coffee or cup of tea to this moist brown sugar and cinnamon apple bread and you will want to sit for a moment to enjoy. If it is still slightly warm, even better. Enjoy!
1/2 C. packed light brown sugar
1/2 tsp. cinnamon
2/3 C. white sugar
1/2 C. butter, softened
2 eggs
2 tsp. vanilla extract
1-1/2 C. all-purpose flour (I use Einkorn)
1-1/2 tsp. baking powder
1/2 C. milk
1 large apple, peeled and finely chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon in a small bowl and set aside. With a mixer, combine the sugar and butter until smooth. Add the eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then the milk. Add half the batter into the prepared pan. Cover with half the apples, patting down with the back of a spoon. Sprinkle with half of the cinnamon and sugar mixture. Pour the remaining batter over the apples, then the rest of the apples and cinnamon and sugar mixture. Pat down the apples, then using a butter knife, swirl figure eights through the batter to incorporate the topping. Bake for 50 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes before transferring to a cooling rack.
Apr 15
Asian Maple Sausage Meatballs
These sweet and spicy meatballs can be served as an appetizer or part of a simple dinner. Maple syrup, sweet chili sauce, and soy sauce, simmered until sticky, makes an amazing sauce. No doubt you will be adding these to your list of repeat meals! Enjoy!
Meatballs:
1-lb bulk sausage (mild, hot, or maple)
1 egg, beaten
1/2 C. panko breadcrumbs
1/4 C. maple syrup
Sauce:
1 Tbsp. chili garlic sauce
1/2 C. maple syrup
3 Tbsp. soy sauce (I use coco aminos sauce)
Preheat oven to 400 degrees. Place the sausage, egg, breadcrumbs and maple syrup in a mixing bowl. Mix until fully combined but not overworked. Shape into small meatballs about 1-1/2 inches and place on a baking sheet lined with parchment paper. Bake until the meatballs are browned and cooked through, about 20 to 25 minutes.
Place the chili garlic sauce, maple syrup, and soy sauce into a large pan and turn on low. Stir occasionally until sauce is slightly thickened. Add meatballs and carefully stir to coat.
Servings: 6
Dec 08
Bourbon & Cinnamon Grapes
Having a holiday party? Having family and friends come in for the holidays? Here is a fun addition to your gathering. These need to soak for several hours, so plan ahead. You can basically use whichever alcohol you choose. So simple, but so good! Enjoy!
2-3 C. red grapes
Bourbon or whiskey
Honey to taste
1/2 lemon
1/4 C sugar of choice
2 tsp. cinnamon
Wash and stab the grapes so they can absorb the alcohol. Completely coat in Bourbon and soak for a minimum of 4 hours and a maximum of 14 hours.
Drain the Bourbon. Add the grapes to a bowl with the juice of the lemon, and as much honey as you prefer. Mix it well and freeze for 1-3 hours.
Mix the sugar with the cinnamon. Skewer the grapes and sprinkle with the cinnamon sugar.