Vegan Sweet Potato Curry

Ingredients

  • 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 red bell pepper
  • 1 15 oz can chickpeas, drained
  • 2 14 oz can full fat coconut milk
  • 1 onion, chopped
  • 4 Tbs red curry paste
  • salt, pepper to taste
  • 2-3 large handful spinach, chopped

Instructions

  1. Heat a bit of oil, or if you don’t use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
  2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.
  3. Cook rice as package directions. Once cooked stir in some coconut oil to the rice and serve.
  4. Enjoy 🙂

Creamy Orzo with Crispy Prosciutto and Buratta

INGREDIENTS:

  • 85 grams of prosciutto, torn
  • 3 large eggs, at room temperature, beaten
  • 3/4 cup freshly grated parmesan cheese
  • 1 clove garlic, grated
  • 1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)
  • 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
  • 1 tablespoon chopped fresh chives(or 1 teaspoon onion powder)
  • 2 cups of orzo pasta (use gluten-free, if needed)
  • tablespoons salted butter, at room temperature
  • 2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)
  • kosher salt and pepper
  • 8 ounces burrata or ricotta cheese, at room temperature
  • fresh basil, for serving

INSTRUCTIONS

  1. 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

    2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.

    3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.

    4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.

    5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh basil. Drizzle a bit of olive oil over top and fresh black pepper. Enjoy!

Creamy Brie Topped With Cranberries and Pecans

INGREDIENTS:

  • 1 (8-ounce) wheel brie cheese, rind trimmed
  • 2 tablespoons brown sugar, packed

FOR THE MAPLE HONEY DRIZZLE

  • 1/4 cup brown sugar, packed
  • 2 tablespoons honey
  • 2 tablespoons real maple syrup
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon ground cinnamon
  • Pinch of nutmeg (I used fresh and grated in)
  • 1/2 cup chopped
  • 1/4 cup dried cranberries

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet; sprinkle with brown sugar. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
  3. In a small saucepan over medium heat, combine brown sugar, honey, maple syrup, butter, cinnamon, nutmeg. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans and cranberries.
  4. Serve brie warm topped with pecan mixture; serve with crackers or baguette.

Enjoy 🙂

Roasted Tomatoes and Chickpeas with Pesto Risotto

Ingredients

For the Roasted Tomatoes:

  • 3 tbsp extra virgin olive oil
  • 4 cups cherry tomatoes
  • Salt and pepper

For the Chickpeas:

  • 1 tbsp Everything Bagel Spice
  • 2 tbsp Olive oil
  • 1 can of chickpeas

For the Risotto:

  • 1 tbsp extra virgin olive oil
  • 1/2 large yellow onion, diced small
  • 3 cloves garlic, minced
  • 1 1/2 cups arborio rice
  • 5-6cups vegetable broth
  • 1 tbsp lemon juice
  • 3 tbsp Parmesan cheese
  • 1/2 cup pesto
  • 3 cups baby spinach
  • Salt and pepper to taste

Instructions

For the Roasted Tomatoes and Chickpeas:

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Place the cherry tomatoes on the baking sheet, toss in olive oil, salt and pepper and spread out in a single layer. If some are much larger than others, cut the larger ones in half but leave cut side up.
  • Roast for 10 minutes while you prepare the chickpeas. Toss the chickpeas, the olive oil and Everything Spice together in a small bowl. Once the tomatoes have been in the oven 10 minutes, remove the tray from the oven. Gently toss the tomatoes and make room on one section of the pan for the chickpeas. Place the chickpeas in a single layer on the baking sheet and return it to the oven. Roast for another 15 minutes. If you like really crispy chickpeas, roast them on a separate baking sheet and increase roasting time to 20 minutes.

For the Risotto:

  • Pour soup stock into a saucepan and bring it to a gentle simmer, reduce heat to low and cover with a lid.
  • Heat olive oil over medium heat in a wide, heavy skillet or pot. Add the onion and sauté until it is soft and translucent but not brown, about 3 minutes. Add the garlic and cook 30 seconds more.
  • Stir in rice, and cook for a minute or so until it crackles and smells a bit toasty. Deglaze the pan with a ladle of soup stock. Stir until it is mostly absorbed, scraping the bottom to remove any stuck bits. Begin adding the hot soup stock, about 1/2 cup at a time. Cook, stirring often, until the stock nearly absorbed. Ladle in another 1/2 cup of the stock and continue to cook this way, adding more stock and stirring when rice is almost dry, about 15-20 minutes. The rice should be cooked al dente but not mushy. Constant stirring isn’t necessary, but stir often to prevent sticking and to monitor when to add more stock. Turn off the heat.
  • Stir in pesto, lemon juice, Parmesan cheese. Stir in the spinach allowing it to wilt a bit. Stir again, taste and season as desired, and add more stock if necessary – it should be creamy and season with salt and pepper to taste. Serve immediately in wide soup bowls or on plates, topped with the roasted cherry tomatoes and spiced chickpeas.

Enjoy 🙂

Chicken with White Wine and Mustard

INGREDIENTS:

  • 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 1/3 cup heavy whipping cream
  • 2 tablespoons dijon mustard
  • 2 tablespoons grainy dijon mustard
  • 2 shallots chopped
  • 2 cloves garlic, minced or grated
  • kosher salt and pepper
  • 2 pounds boneless chicken breasts, skin on or off
  • 1 tablespoon olive oil
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 2 tablespoons salted butter
  • 1/3 cup freshly grated parmesan cheese
  • 1/2 bunch kale, chopped
  • mashed potatoes or steamed rice, for serving
  1. 1. In a small bowl, combine the wine, milk/cream, both mustards, and a pinch each of salt and pepper.

    2. Rub the chicken with thyme, sage, and a pinch each of salt and pepper. Heat the olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3 minutes per side. Add the shallots and garlic, cook another 3 minutes, until fragrant.

    3. Reduce the heat to low, pour in the wine/mustard sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through. Stir in the parmesan and kale, cooking another 3-5 minutes. If the sauce thickens too much, add additional wine or chicken broth if the sauce is to thick and you need to thin it out a bit.

    Enjoy 🙂

     

Greek Nachos

INGREDIENTS:

  • As many mini naan breads as you would like
  • 1 can chickpeas, drained and rinsed
  • Olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon onion powder
  • 1/2 medium cucumber, diced
  • 1/2 cup kalamata olives, pitted and chopped
  • 1/2 to 3/4 cup sun-dried tomatoes in oil, chopped
  • 1/2 to 3/4 cup pecorino peppers , chopped (omit stems and seeds)
  • 1/2 cup or more feta crumbled
  • 23 green onions, sliced for garnish
  • Store bought hummus, for serving
  • Store bought tzatziki, for serving
  • Fresh ground pepper

To make the nachos:

  1. Preheat oven to 400°F. Drizzle olive oil over mini naan bread (I just eyeball this) along with salt and pepper, and toss to coat. On another baking sheet, place chickpeas and toss with olive oil (just eyeball this again) along with salt, pepper, and onion powder. Place both sheets in the oven and bake for 10-15 minutes or until naan is golden, check and toss them around halfway through.  Feel free to cook a bit longer until desired liking and remove from oven.
  2. Meanwhile, prepare toppings and dips.
  3. When the pita chips come out of the oven, transfer to serving tray.  Top mini naan bread with all of the toppings as if you were making regular nachos. Top with with hummus and tzatziki sauce. Garnish with green onions and fresh black pepper.
  4. Dig in!!!!!

Bourbon Cherries

Ingredients

  • 1 pound of cherries, rinsed and pitted, stems removed (I Jaime used the frozen presidents choice cherries)
  • 2 cups of brown sugar
  • 2 cups of bourbon (I Jaime used Jim Beam)
  • 2 cinnamon sticks
  • 2 star anise

Instructions

  1. In a medium saucepan, add the brown sugar, bourbon, cinnamon sticks and star anise.
  2. Bring to a bubbling simmer and let simmer over medium low heat for about 5 minutes.
  3. Pour the pitted and stemmed cherries into a large bowl,
  4. Pour the bourbon syrup over the cherries and let macerate for 5 – 10 minutes or so.
  5. Ladle into clean sterilized jars, leaving about a 1/2″ headspace, making sure the cherries are submerged in the liquid.
  6. Seal the jars. You can either put them in the refrigerator or process them in a water bath for 10 minutes or so.
  7. Enjoy!
  8. Let cool and enjoy!

Ending #ChristmasWeek With Spiced Boozy Cherries

Photo and recipe credit: Cooking in Stilettos

Creamy Steak Fettuccine

INGREDIENTS
12 oz. fettuccine
1 lb. sirloin steak
2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

2 tbsp. butter
cloves, minced
2 tbsp. all-purpose flour
2 c. milk
1 tbsp. freshly chopped parsley
1/2 c. freshly grated Parmesan
1 1/2 c. halved cherry tomatoes
4 c. baby spinach

Balsamic glaze, for drizzling

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DIRECTIONS
  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  2. Coat both sides of steak with oil and season generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 4 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
  3. Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes. Add parsley and Parmesan and season with salt and pepper. Add tomatoes and cook down 2 minutes.
  4. Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
  5. Top with sliced steak and drizzle with balsamic glaze.

https://www.delish.com/cooking/recipe-ideas/a19867560/creamy-steak-fettuccine-recipe/

PHOTO AND RECIPE CREDIT: DELISH

Creamy, Cheese Polenta Dish

Cheesy Polenta with Roasted Vegetables

Ingredients

  • Kosher salt and freshly ground pepper
  • 1 cup (5 oz./155 g) polenta
  • 3/4 lb. (375 g) butternut squash, peeled, seeded and cubed
  • 1/2 lb. (250 g) brussels sprouts, halved
  • 3 Tbs. olive oil
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. unsalted butter
  • 3/4 cup (3 oz./90 g) shredded fontina cheese
  • 2 Tbs. grated Parmesan cheese
  • Chopped fresh flat-leaf parsley for garnish

Method

Preheat an oven to 450°F (230°C).

In a large pot over high heat, bring 5 cups (40 fl. oz./1.25 l) of water and 1/2 tsp. salt to a boil. Stir in the polenta and bring to a boil. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.

Meanwhile, pile the squash and brussels sprouts on a baking sheet lined with parchment paper. Drizzle with the olive oil and balsamic vinegar, season well with salt and pepper, and toss to coat. Spread the vegetables into a single layer and roast, stirring once about halfway through, until fork-tender and golden brown, 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.

Once the polenta is soft, stir in the butter and cheeses until melted. Season to taste with salt and pepper. Spoon the polenta into bowls, top with the roasted vegetables and garnish with parsley. Serve immediately. Serves 4.

 

IF YOU TRY IT OUT COMMENT BELOW WHAT YOU THOUGHT

 

Photo and Recipe credit Williams Sonoma

https://www.pinterest.ca/pin/493707177908050763/sent/?invite_code=c8bb82a0ae3044a1834e8590c64ffd9b&sender=493707315308925043&sfo=1

 

 

 

Cinnamon and Sugar Pecans

These are a must make especially this time of year!  With the holidays around the corner these are super quick and easy to make.  I love giving these as a little gift and now I have friends and family that look forward to getting these pecans every year!  This coating is airy, addictive and these pecans pair well with so much.  I put them on salads, charcuterie boards, I have crushed them up and coated chicken with them and more…..simply amazing and they definitely won’t last long once you make them.  So, my gift to you guys is this recipe for you to have, make and share.  Happy Holidays and Enjoy 🙂

INGREDIENTS

  • 4 cups pecan halves
  • 1 large egg white
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt

INSTRUCTIONS

  • Preheat oven to 300°F. Line 2 baking sheets with tin foil and a divide 1 Tbsp of butter between both baking sheets and put in the oven while pre heating.
  • Add the egg white and water to a large mixing bowl and whisk together until well combined, fluffy and almost 4 times larger in volume. Pour the pecans in and stir until all of the pecans are fully coated.
  • In another bowl, whisk together the sugar, cinnamon, and salt. Pour the cinnamon sugar mixture over the pecans and stir until all of the pecans are fully coated.
  • Pull baking sheets out and with a pastry brush spread the butter in a very thin layer all over the bottom of each baking sheet.
  • Spread the pecans onto the prepared baking sheets in a single layer. Bake at 300°F for 20-25 minutes at most. Do not over cook.
  • Remove from the oven and turn them around a bit so that they don’t stick to the bottom and allow them to cool completely on the baking sheets.

Candied pecans may be stored in an airtight container at room temperature for a couple weeks.

Yum Yum!!!

Photo By: Jaime Hayes