Honey Balsamic-Arugula Salad

Need a salad but don’t want your typical lettuce, cucumber, and tomato salad for guests? This arugula salad is super simple with a dressing full of flavor. If you are serving just a couple of people I would not recommend tossing the salad with the dressing, but just adding to individual salads. Enjoy!

2 Tbsp. balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. minced shallot
1 Tbsp. chopped fresh parsley
1 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. salt
1/4 tsp. pepper
1 garlic clove, minced
6 cups arugula
1/4 C. sliced red onion
1/4 C. shaved Parmesan
2 Tbsp. chopped walnuts

Whisk together first 9 ingredients until combined in a large bowl. Add arugula, onion, Parmesan, and walnuts; toss gently to coat.

Coconut-crusted Red Snapper

Not being big on fish, this is my first red snapper recipe I have tried and I was surprised first that the fish was so mild, then the coconut coating with curry, coriander, and cumin had such great flavor. Since first preparing this red snapper, it has become a repeat meal for us. Quick and super simple to prepare, this can easily become a great new dish for your busy weeknights. Enjoy!

4 8 oz. red snapper fillets with skin
1/2 C. shredded coconut
1/2 C. flour (I use chickpea flour or tapioca flour)
2 tsp. curry powder
1 tsp. coriander
1 tsp. cumin
1 tsp. pepper
1 tsp. salt
1 egg
1/2 C. milk
1 Tbsp. olive oil or avocado oil

In a shallow bowl combine coconut, 1/4 cup of flour, curry powder, coriander, cumin, pepper, and salt. In another shallow bowl whisk together the egg and milk. Place the remaining 1/4 cup of flour in a shallow bowl.

For each fillet: working with the skin side only, press each fillet into the flour, then into the egg/milk mixture, and then into the coconut mixture.

Heat the oil in a large saute pan until hot. Add the fillets to the pan, coconut side down. Cook 3 minutes, then turn and cook until done, about 1 minute.

Kale and Quinoa Salad

This festive looking salad was a great healthier dish to add to our holiday table. The pomegranate seeds and dried cranberries add sweetness next to the kale and quinoa, and the walnuts give you a little crunch. The dressing is a super simple but delicious combo of apple cider vinegar, Dijon mustard, honey and olive oil. If you have not used kale before, especially in a fresh salad, remove leaves from the stems (which are hard) and chop according to your preference. Kale can be tough and bitter, massaging it once chopped can help break it down and soften. Acids, like the apple cider vinegar in the dressing, help to reduce the bitterness and brighten the taste with a contrasting flavor. Enjoy!

1/2 C. uncooked quinoa, rinsed
6 C. chopped kale (typically 1 bunch)
1 C. pomegranate seeds
1/2 C. dried cranberries
1/2 C. chopped walnuts

For the dressing:

1/4 C. olive oil
2 Tbsp. apple cider vinegar
1 1/2 tsp. Dijon mustard
1 Tbsp. honey
Salt and pepper to taste

To make the quinoa, add 1/2 cup of water to a small saucepan and add quinoa. Bring to a boil, cover and reduce heat and simmer for about 13 minutes. Remove from heat, keeping quinoa covered, and allow it to sit for 5 minutes, then fluff with a fork.

In a large bowl mix together the kale, pomegranate seeds, dried cranberries and walnuts.

To make the dressing, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt and pepper in a small bowl. Pour dressing over salad and toss together until evenly coated. Top with additional pomegranate seeds, cranberries or walnuts if desired.

Blueberry Oatmeal with Cheesecake Swirl

Who loves a bowl of warm oatmeal to start your day off? Who loves cheesecake? Taylor at Food Faith Fitness combined them and created this warm, delicious, desert-like oatmeal that will have you looking forward to breakfast. Depending on your appetite this can yield 2 servings, but doubling the recipe is super easy also. If you are using fresh blueberries, just adding them to your bowl instead of adding while cooking the oatmeal is an option. Enjoy!

1/2 C. old-fashioned oats
1/4 tsp. cinnamon
Sweetener of choice, to taste
1/2 tsp. vanilla extract, divided
1 C. milk, water if you prefer
1/4-1/2 C. blueberries, fresh or frozen
1 1/2 Tbsp. cream cheese, softened

In a small pot, combine the oats, cinnamon and sweetener of choice. Add in 1 cup of milk or water and 1/4 teaspoon of vanilla extract and bring to a boil over medium/high heat. Once boiling, reduce heat to medium/low and simmer until the oats are thick, stirring constantly.(about 5 minutes) Add in the blueberries. Take off heat and let cool for about 5 minutes.

While the oatmeal cools, combine the cream cheese, 1/4 teaspoon of vanilla and sweetener of choice in a small bowl.

Transfer cooked oatmeal to a bowl and stir in the cream cheese.

Yields: 1-2 servings

Pumpkin Pancakes

Pancakes are a beloved breakfast staple for many whether it be your basic pancake, flavored, or filled with chocolate chips or fruit. There are so many ways to go with pancakes and I have started exploring them! This is a favorite of ours not only for the holiday season but year round. We like to top ours with maple syrup, homemade whipped topping, and walnuts or pecans. They have a perfect balance of pumpkin and warm spices. For my husband and I, we make half the recipe which yields us 8 pancakes. If you are cooking for more, place cooked pancakes on a cookie sheet and keep warm in a 200 degree oven until all the pancakes are ready. Enjoy!

2 C. all-purpose flour (I use Einkorn flour)
2 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 C. packed light brown sugar or sweetener of choice
1 C. pumpkin puree
1 1/2 C. buttermilk
3 Tbsp. butter, melted, plus cold butter for griddle
2 large eggs
1 tsp. vanilla extract

Preheat a non-stick electric griddle to 375 degrees. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Make a large well in center of mixture and set aside.

In a medium mixing bowl whisk together pumpkin, buttermilk, brown sugar, melted butter, eggs and vanilla until well combined. Pour pumpkin mixture into well in dry mixture and whisk just until combined. Let batter rest at least 3 minutes.

Butter griddle then pour batter about 1/4 to cup at a time onto griddle. Spread pancakes outward just slightly with bottom of measuring cup. Cook until golden brown on bottom then flip and cook opposite side until golden. Repeat process until all the batter has been used. Serve warm with butter and maple syrup.

Yields: 12-16 pancakes

Cranberry Sauce

Cranberry sauce is something I grew up thinking only came out of a can and it wasn’t very tasty to me. It wasn’t until my mother in law made it fresh with ingredients like oranges, nuts, and spices that I questioned what was really in that can! I have now made a couple of versions, and this is one that I got from a chef in Nashville from The Salted Table. Like most cranberry sauce recipes, his called for a lot of sugar, I am using half the amount of sugar the recipe called for, so if you need more sugar feel free to add more. Enjoy!

1 bag cranberries
3/4 C sugar
1 cinnamon stick
1/2 tsp. ground allspice
1/4 tsp. nutmeg
1 orange, zested and juiced

Combine all ingredients in a saucepan and simmer for 10-15 minutes. Cool, remove cinnamon stick and serve.

Crispy Oven Fried Garlic Mushrooms

These oven fried mushrooms will surprise you with just how delicious they are. This “shake and bake” style mushroom is coated with a nutty flour of ground almond and sunflower seeds with garlic powder, salt paprika, parsley and parmesan cheese for seasoning. To make things even easier, you can prepare this mixture ahead of time. Another simple, easy appetizer for the upcoming holidays or a great side dish for your busy weekday dinner. Enjoy!

1 carton of mushrooms, 6 to 8 ounce, small to medium-sized
1/3 C. almond flour
1/3 C. raw sunflower seeds, ground
1 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. paprika
1/4 tsp. dried parsley
1 Tbsp. parmesan cheese
1 xl or 2 small egg
1/2 Tbsp. butter, melted
1 Tbsp. avocado oil or olive oil
1 quart zippered bag

Preheat oven to 400. Use the avocado oil or olive oil to coat the bottom of baking sheet. Clean mushrooms with a wet towel, set aside. Using a coffee grinder, processor, or blender, grind sunflower seeds until powdered texture. In the zippered bag, add sunflower seed powder, almond flour, garlic powder, salt, paprika, parsley and parmesan cheese. Close bag and shake to mix.

In a small mixing bowl, beat the egg. Add melted butter and combine. Dip a mushroom into the egg mixture and place it into the zippered bag of almond flour mixture. Close bag and shake until mushroom is coated. Place mushroom on coated baking sheet. Repeat with each mushroom. Bake for 12 to 14 minutes, turning mushrooms halfway through. Then turn broiler on low for 1 to 2 minutes to get the coating more crisp. Check after one minute to be careful not to burn. Serve warm.

Horseradish Cream Cheese Dip

With the Holidays ahead of us, there is always a need for an amazing dip that people tend to gather around because it is so good you can’t stop eating it. Well, here is one to add to your menu! So very simple but also so amazing. Depending on the size of your crowd, you just may want to double the recipe. Enjoy!

8 oz. cream cheese, softened
1/4 C. ground horseradish
1/2 C. shredded cheddar cheese
2 Tbsp. pimento peppers

In a small bowl, mix together the cream cheese, horseradish, cheese and pimento peppers. Serve with your choice of crackers and vegetables.

Homemade Sweet Italian Sausage

Since moving to St. Croix I have had difficulty finding an organic Italian sausage but I can find organic ground pork, so I decided to make my own sausage. Now it doesn’t have to be organic if that is not what you choose, this is just why I decided to make my own. Making your own of anything allows you to adjust ingredients to your family’s taste and know what ingredients are in your food. That’s a win win for me. This sausage recipe calls for you to combine everything at least 12 hours ahead of time but I normally don’t remember to make it ahead and it is still full of flavor. Remember to adjust the red pepper flakes to your family’s heat level or leave them out all together. Enjoy!

2-lbs ground pork
2 Tbsp. red wine vinegar
2 tsp. salt
2 tsp. freshly ground black pepper
2 1/2 tsp. dried parsley
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried basil
1 1/4 tsp. paprika
1 1/4 tsp. crushed red pepper flakes (or to your heat level)
1/2 tsp fennel seed
2 Tbsp. brown sugar
1/8 tsp. dried oregano
1/8 tsp. dried thyme

Place the ground pork and the red wine vinegar in a mixing bowl. Sprinkle with the remaining ingredients. With your hands, mix until flecks of spice are evenly distributed through the sausage.

Chipotle Baked Turkey Burgers

I have not been one to eat turkey burgers. Turkey is something you really need to season or it can be bland. These turkey burgers are my first that I have tried making at home, and we have added them to our regular menu for months because they are that good. I have had to play around with the chili pepper to figure out the right amount for my husband and I, so you will need to do the same. The difference between chipotle and regular cayenne chili pepper is flavor and the heat. If you choose to use soy sauce instead of coconut aminos, you may need to use less so the burgers are not too salty. Coconut aminos is a great substitute for soy sauce when you do not want to consume soy. Enjoy!

3 Tbsp. avocado or olive oil
1 Tbsp. coconut aminos or soy sauce (soy sauce will be salty so maybe less)
1 tsp. chipotle chili pepper or regular cayenne (or less)
1 tsp. paprika
1/2 tsp. cumin
1/2 tsp. dried oregano
1 tsp. sea salt
1 Tbsp. fresh cilantro or parsley
1 lb. ground turkey

Chipotle Mayonnaise:
1/2 C. mayonnaise
1/2 tsp. chipotle chili pepper or regular cayenne (or less)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil (grease if using foil). In a large bowl, whisk together all the burger ingredients except the ground turkey until combined. Add the turkey, mix until just combined. Do not over mix to avoid tough burgers.

Divide and shape mixture into four burgers. Place onto the lined baking sheet. Bake for 16 to 18 minutes, then turn oven to broil. Place the burgers under the broiler for 2 to 3 minutes until browned. Remove and let rest for 5 minutes. Combine the mayonnaise and amount of chili pepper. Top burgers with the mayo and any desired toppings like avocados and salsa.