May 09

Buttermilk Ranch Roasted Chicken with Potatoes

I had never been big on using chicken thighs in a dish because I didn’t like the way they turned out. Maybe it’s just me, but I have always used chicken breast. I know why chefs say they like to use chicken thighs, because they don’t dry out, but I never cared for them. This dish changed my thoughts. Tender, moist slow roasted chicken with a buttermilk ranch dressing slathered over it and potatoes. This is so good! Yes, it takes a couple of hours to cook and some attention but it is so worth it. Maybe not a meal for a busy week night but definitely a lazy weekend meal. It is important to use a dressing that has real buttermilk in it. If you prefer to make your own, check out the one I make myself often. Enjoy!


10 Pieces bone-in, skin-on chicken thighs and/or legs
2 Tbsp. olive oil or avocado oil
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. white pepper
1/2 tsp. black pepper
3 lbs. small red potatoes
1 1/2 C. buttermilk ranch dressing

Add chicken, oil, salt, garlic powder, onion powder and peppers to a large bowl and toss to coat. Really work it with your hands and massage the spices into the chicken.

Spray one large baking pan (18×13 or two smaller pans (13×9) with cooking spray. Arrange chicken pieces evenly in pan(s) and bake at 325 degrees for 45 minutes.

Meanwhile, clean potatoes. Leave the smaller potatoes whole and cut the larger ones in half. You don’t want anything bigger than 2″ in diameter.

Remove pan(s) from oven. Arrange potatoes evenly around chicken pieces. Return pan(s) to oven and continue cooking for 30 minutes.

Remove pan(s) from oven. Baste chicken and potatoes with buttermilk ranch dressing. Sprinkle potatoes with a little a little coarse grain salt. Return pan(s) to oven and continue cooking for 30 more minutes.

Remove pan(s) from oven. Increase oven temperature to 375 degrees. Baste chicken and potatoes with buttermilk ranch dressing again. Return pan(s) to oven and continue cooking for 15-30 minutes or until chicken is golden brown.

May 03

Broccoli Apple Salad

This broccoli salad has many different textures and flavors that come together to make such a delicious dish. Broccoli and pecans add crunch, apples and dried cranberries add sweetness, and to round it out a simple dressing that has a hint of lemon. If you wish not to use yogurt in the dressing just double the amount of mayonnaise. When preparing this for just my husband and I, I cut the recipe in half because it does make a lot. Enjoy!


4 C. fresh broccoli florets, (about 2 medium heads)
1/2 C. shredded carrots
1/4 C. diced red onion
2 large apples, finely chopped
1/2 C. pecans, coarsely chopped
1/2 C. dried cranberries

Creamy dressing:
1/2 C. mayonnaise
1/2 C. plain/Greek yogurt
2 Tbsp. lemon juice
1 Tbsp. sugar
1/4 tsp. salt
1/8 tsp. pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, and dried cranberries. In a smaller bowl, whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Apr 09

Cheesy Chorizo Caramelized Onion Dip

This cheesy dip is sure to be a hit at your next party. A cheese dip with caramelized onions, and a little heat from chorizo sausage. Great dippers are baguette slices, tortilla chips or veggies. Fair warning though, this will go fast so double the recipe if you have a large crowd. Enjoy!


2 C. onion, chopped
3 Tbsp. butter
1/8 tsp. thyme
1/2 chorizo sausage, about 6 oz.
8 oz. pkg. cream cheese, at room temp.
1/4 C. mayonnaise
1/3 C. Monterey or mozzarella cheese
1/4 C. chopped chives or green onions
Kosher salt

Remove chorizo from casing and cook in a medium skillet over medium high heat for about 10 minutes, chopping with a wooden spoon and stirring occasionally. Set aside.

In another skillet, melt butter over medium heat and add onion. Add thyme, season with salt and lower heat to medium-low and cook for about 20 minutes until onions become soft and caramelized.

In a medium-sized bowl add cream cheese and mayonnaise and mix well until smooth. Add cheese, caramelized onions, green onions and mix well. Gently fold in chorizo. Pour into a 2 cup baking dish.

Place on a baking sheet and bake at 350 degree for 12-15 minutes or until dip is golden and bubbly. Garnish with additional green onion and serve with baguette slices, tortilla chips or veggies.

Apr 03

Chia Jam

My quest to find a healthier jam/jelly brought me to this chia jam recipe. My journey started in the grocery store, reading the label of each jar. It was rare to find one that didn’t have high fructose corn syrup in it! This stuff is everywhere. Onto the ones that used sugar or honey; better but my husband and I thought it was more sugar than we needed in a jam/jelly since it would over shadow the fruit flavor. Then I came across this recipe that not only could I control the amount of sweetener used but chia seeds are used which have their own health benefits. We found that unless the fruit is in season frozen is better to use. Enjoy!


3 C. fresh or frozen fruit
2-3 Tbsp. sweetener of choice(I used maple syrup)
3 Tbsp. chia seeds
1/2 tsp. vanilla extract(optional)

In a medium-sized saucepan, combine your fruit and sweetener over low heat. Using a potato masher, smash the fruit to release juices. Add the chia seeds. Stirring frequently, bring to a simmer and cook down for 10 minutes or so, or until jam has a nice thick consistency. Remove from the heat and stir in the vanilla extract if desired. Cool and serve.

Feb 25

Shaved Brussels Sprout Salad

Raw Brussels sprouts sliced very thinly create a delicate slaw. Add a simple and fresh dressing and you have an unbelievably delicious salad perfect for weeknights, BBQ’s, and picnics. If you don’t care for Brussels sprouts and you have only had them cooked try this recipe and it will change your mind. Fresh, simple, delicious and healthy….can’t beat that! Enjoy!


1-lb Brussels sprout
3/4 C. walnuts or pecans, chopped
3/4 C. dried cranberries
1/2 C. crumbled blue cheese

For the dressing:
1/4 C. orange juice
1/4 C. cider vinegar
5 Tbsp. olive oil
2 Tbsp. honey or maple syrup

Cut Brussels sprouts into very thin slices using a sharp knife or slicer. Toss in a bowl and separate layers. It should look like slaw. Add the toppings and mix well.

For the dressing: In a measuring cup or bowl, add the orange juice, vinegar, olive oil and honey or maple syrup. Whisk and pour over salad right before serving.

Taken from: creativeandhealthyfunfood.com

Feb 18

Balsamic Garlic Roasted Green Beans & Mushrooms

Forget the same boring vegetables you might serve each week due to lack of ideas. This delicious dish comes together quickly, has wonderful flavor, and is a perfect pairing for any protein. Simple and fast for a weeknight dinner, and impressive enough for a dinner party. Enjoy!


1-lb fresh green beans, trimmed and halved
8-oz mushrooms, cleaned and halved
8-10 garlic cloves, halved
2 Tbsp. olive oil (I used avocado oil)
1 Tbsp. balsamic vinegar
Salt and pepper to taste

Preheat oven to 450 degrees. Spread green beans, mushrooms and garlic in an even layer on a baking sheet. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper. Bake for 20-25 minutes, or until beans are tender-crisp.

Feb 13

Chocolate Cake with Raspberry Frosting

Though this cake is perfect for any day, it made me think of Valentine’s day. The chocolate cake is soft and moist from the buttermilk, and the frosting is butter and powdered sugar creamed with a fresh raspberry puree. Coffee is often included in chocolate deserts being a great way to enhance the flavor of cocoa powder without causing a coffee flavor. If using frozen raspberries, remember to thaw before hand. Enjoy!


For the Chocolate Cake:
1-3/4 C. all-purpose flour
3/4 C. cocoa powder
1-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 C. oil of choice
2 C. sugar
2 eggs
2 tsp. vanilla extract
1 C. buttermilk, room temp
1 C. very hot coffee, or boiling water

For the Raspberry Buttercream:
2 C. fresh or frozen raspberries
1 C. unsalted butter, softened to room temp
3-1/2 to 4 C. powdered sugar
2-3 Tbsp. whipping cream

Preheat the oven to 350 degrees. Grease and flour a 9×13 inch baking pan and set aside. In a large bowl whisk together the flour, cocoa, baking powder, baking soda and salt. In a separate large bowl using a stand or hand-held electric mixer, beat together the oil, sugar, eggs and vanilla on medium speed until combined. Turn the mixer down to low-speed and beat in the buttermilk, followed by the flour mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Then with the mixer on low-speed carefully beat in the hot coffee (or boiling water).

Pour the batter into the prepared pan, and bake for about 30-35 minutes or until and inserted toothpick comes our clean. Allow the cake to cool fully before frosting.

For the frosting, put the raspberries in a blender or food processor and process. Put the mixture through a strainer, using a spoon to push through the juice and discard the seeds. Doing this about 1/4 of the raspberries at a time will make the process easier.

Pour the raspberry puree into a small saucepan. Heat over medium heat stirring frequently. Allow the mixture to boil and reduce in volume. You want to boil off as much of the water as possible so that you’re left with a thick mixture, about 10 minutes. Allow the raspberry puree to cool fully. It must be cold before adding to frosting.

In a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until softened and fluffy. Then turn the mixer down to low-speed and carefully beat in 3-1/2 cups of powdered sugar. Once fully combined add the raspberry puree followed by the whipping cream 1 tablespoon at a time. Add in an additional 1/2 cup powdered sugar if the frosting is too thin.

This cake stores best in the fridge in an air-tight container.

Feb 07

Almond Power Bars

Packed full of flavor and healthy ingredients, these bars are a great snack that will fill you between meals. The food processor does all the work for you, so everything comes together quickly. The chocolate layer can be left off if you desire, but I think it adds that little something that makes the difference. Enjoy!


2 C. raw almonds
1/2 C. flax meal (ground flax seeds)
1/2 C. shredded coconut
1/2 C. unsalted almond butter (or any other nut butter)
1/2 tsp. salt
1/2 C. coconut oil
1-2 Tbsp. honey
1 Tbsp. maple syrup
2-3 tsp. vanilla extract
a few squares chocolate of choice

Place almonds, flax meal, shredded coconut, almond butter and salt in a food processor. Pulse briefly, about 10 seconds. In a small saucepan or microwave, melt coconut oil. Stir sweeteners and vanilla into oil. Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste. Press mixture into an 8×8 glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.

In a small saucepan or microwave, melt chocolate. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens. Remove from refrigerator, cut into bars and serve.

Jan 26

Szechuan Shrimp and Broccoli

Forget take-out! You can prep and prepare this dish in 20 minutes. I love sweet chili sauce, and in this dish you combine it with soy sauce, rice vinegar, garlic, ginger, and Sriracha to get an incredibly delicious sauce that coats shrimp and broccoli. If you like things spicy, go ahead and add the red pepper flakes. I tend to leave them out, but I do like to add thinly sliced red bell pepper. Serve over rice, quinoa, or spaghetti squash. Enjoy!


1/4 C. sweet chili sauce
2 Tbsp. soy sauce
2 Tbsp. seasoned rice vinegar
2 cloves of garlic, minced (1 tsp.)
1 tsp. cornstarch
1 tsp. Sriracha chili sauce
1/2 tsp. crushed red pepper flakes (optional!)
1/2 tsp. freshly grated ginger
1-2 tsp. sesame oil, for stir-frying
1-lb. peeled and deveined shrimp, tail on
1/2-lb. chopped broccoli
1/4 C. chopped green onion
1 tsp. sesame seeds

In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes (if using), ginger, and cornstarch. Set aside.

Heat sesame oil in a large non-stick skillet or wok over medium-high heat. Add broccoli and stir fry for a few minutes until tender. Next add shrimp and cook for about 2-3 minutes. Add your sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens.

Once fully cooked, shrimp will be pink, opaque and curled. Top with chopped green onion and sesame seeds.

Yields: 2 servings

Jan 05

Chickpea Salad with Roasted Red Peppers

Another super simple and healthy side dish that only takes minutes to throw together. The lemon zest, balsamic vinegar and the roasted red peppers make this dish pop with flavor. With no mayonnaise being used, this is a great dish for picnics in the summer time. Enjoy!


3 Tbsp. Olive Oil
3 Tbsp. white balsamic vinegar
1 tsp. lemon zest
1/2 tsp. salt
1/4 tsp. pepper
2 (15.5-oz) cans chickpeas, drained and rinsed
1 (12-oz) jar roasted red peppers, drained & chopped
1/2 small red onion, chopped
Handful fresh basil, chopped or torn

In a large serving bowl, whisk together olive oil, vinegar, lemon zest, salt and pepper. Add in chickpeas, peppers, onion and basil. Toss well to combine. Chill for at least 1 hour for best flavor.