Everything You Need for Your Holiday Feast!

Posted on November 8, 2019 by Linda Spiker

There is no need to search the internet for holiday recipes this year, because I have Everything You Need For Your Holiday Feast right here in one post!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

I May Be a Little Bit of a Control Freak when It Comes to Food…

Maybe. Just maybe.
Even if I am not making everything myself I have a habit of asking people to bring something and then shooting them a link. Now you may think people would get annoyed by that (if so no one has expressed annoyance…yet) but in my experience they are grateful they don’t have to figure it out themselves and wonder if whatever they bring will work with the rest of the food being served. See I am doing everyone a big favor! That’s my story and I am sticking to it. So what links do I shoot off when making food assignments for the holidays? These…

The Drinks:

We don’t drink alcohol, but we love a sparkling festive drink that is also liver friendly. We opt for spritzers all the way! I have two flavors that will make everyone happy: The Lemon Basil Spritzer and The Pomegranate Lime Spritzer.

The Appetizer:

When it comes to appetizers, nothing beats a Holiday Charcuterie Platter. You can keep it as simple or elaborate as you please, and everyone will find something they like.

The Turkey or Roast Chicken:

We are all about the Dry Brine Herbed Butter Turkey here. It’s less messy and more flavorful than a wet brine. But if turkey is a bit much for your celebration, The Organic Kitchen Citrus and Herb Roasted Chicken is a great choice!

And Because a Delicious Turkey or Chicken Needs and Incredible Stuffing:

Turkey is fabulous and all, but give me the stuffing! This Italian Sausage and Apple Stuffing is made with Ciabatta bread which makes for amazing taste and texture!

The Cranberry Sauce:

Let’s just get this out of the way…canned cranberry sauce is not the greatest, and when my homemade cranberry sauce takes five minutes to make and tastes 1000X better, why would you go any other way?

The Potatoes:

Okay, I can’t decide on just one holiday potato recipe so I am going to share four! My Orange and White Au Gratin Potatoes are always a hit and look beautiful on a holiday table, that said my Traditional Potatoes au Gratin are fabulous too. Maple Sweet Potato Casserole and Decadent Smashed Potatoes are traditional favorites as well…I told you I couldn’t decide, I hope you can.

The Gravy:

Potatoes have to have some good gravy so I offer this thick and creamy Turkey Gravy made with Drippings!

The Veggie Side Dishes:

One again, I just can’t decide here…my Grandma Julia’s Green Beans are a traditional holiday vegetable side dish go to. But I also love these Orange and Brown Sugar Glazed Carrots or Brussels Sprouts with Apples!

The Salads:

I am definitely a holiday salad kind of girl. I think all that meat, potatoes, and stuffing needs some balance and greens provide that. My top four salad picks are each very simple, so no added stress or oven space needed and the dressings can be made ahead: Greens with Apples and Pomegranate Vinaigrette, Butter Leaf with Pear Vinaigrette, The Chopped Apple with Apple Vinaigrette or the Traditional House Salad.

The Bread:

Ok I am just going to come out with it, stuffing is bread. You don’t need more bread BUT I know people really want it! It’s the holidays after all. So if you are so inclined I say go big or go home with my Herbed Cheesy Bread. I mean really…

Three Semi-Non Traditional Desserts:

When you have had enough of pumpkin and apple pie, it’s time for an incredible cake, mouth watering galette or some decadent bread pudding! We devour this French Cream Cake with Maple Cream Cheese Frosting and Cinnamon Pecans. Special enough for the holidays, simple enough for every day. But keep scrolling…

Another fabulous holiday dessert is my Black and Blueberry Galette with Sour Whipped Cream, like pie, but easier!.

And last, but certainly not least, this Orange Cranberry Bread Pudding will knock your socks off!

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How to Make Turkey Gravy with Drippings

Posted on November 1, 2019 by Linda Spiker

If you are going to serve gravy, it should be the best gravy, and the best gravy is made from scratch using those turkey drippings! That savory concentrated goodness left in the roasting pan makes the most flavorful gravy on the planet, and it’s easy. So, here’s How to Make Turkey Gravy with Drippings! (full printable recipe below)
(This post contains affiliate links. I may make a commission off sales, your price remains the same)

Deglaze That Pan!

After cooking your succulent bird, remove it from the roasting pan, cover with foil and allow to “rest” for 30 minutes before carving. This accomplishes three things: it allows the juices to redistribute, allows the turkey to cool enough to handle and carve, and it gives you ample time to make some top notch gravy! Simply place the roasting pan on your cook top and bring those drippings to a simmer, there should be a little snap crackle and pop going on. Then add some broth and use a spatula to scrape any brown bits from the pan. This is called deglazing.

Now Thicken it Up!

Now that your pan is deglazed, it’s time to thicken up that gravy. This is accomplished by whisking flour with broth and adding it to the pan while whisking consistently. BTW, this gravy is very easy to make. My husband has never made gravy before but made this gravy while I took photos and it turned out perfectly!

Keep on Whisking:

As gravy thickens, just keep on whisking. This creates a smooth gravy, but because you’ve scraped the brown bits from the pan, you will get some wonderful, flavorful texture as well. Once the gravy thickens up, you can decide whether or not to add more broth to thin it out or leave it as is. Voila! It’s that easy!

Making it Gluten Free and Just as Good!

If gluten is not your friend, this gravy can easily be made gluten free. For this recipe I recommend using King Arthur’s Measure for Measure Gluten Free Flour. You’ll never know the difference and neither will your guests!

Need More Thanksgiving Recipes?

I have everything from appetizers, turkey, cranberry sauce, stuffing, potatoes and desserts right here!

The Recipe: How to Make Turkey Gravy with Drippings

What you need: a roasting pan, a whisk, and if making this recipe gluten free King Arthur’s Measure for Measure Gluten Free Flour.

5 from 12 votes

How To Make Gravy with Drippings

Cook Time

10 mins

resting time

25 mins

Total Time

35 mins

The good old fashioned way to create thick, delicious gravy with drippings

Course: gravy, sauce

Cuisine: American

Keyword: gravy, Thanksgiving, turkey

Ingredients

drippings from one 12-16 pound turkey
2 cups turkey broth, separated
1/4 cup flour of choice (see my gluten free suggestion above)
sea salt and pepper to taste

Instructions

After turkey is removed from the oven, remove from roasting pan, cover with foil and allow to "rest" for 30 minutes before carving. Begin making gravy.
Place turkey roaster with drippings on cooktop, you may need to use two burners. Turn heat to medium, when drippings start to simmer and pop add 1 cup broth to pan. Scrape pan with spatula or wooden spoon to loosen those flavorful brown bits.
Whisk 1/4 flour and 1/2 cup broth until smooth. Slowly add flour mixture to the pan with the drippings while whisking constantly as gravy begins to thicken. Whisk another minute or so. If gravy is perfect, take off heat, you're done! If it's too thick: while whisking add remaining 1/2 cup broth a little at a time until desired consistency is achieved
If needed, season to taste with sea salt and pepper, then smother everything on your plate with this lovely gravy!

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Almond Pesto Zucchini Noodles

Posted on October 26, 2019 by Linda Spiker

If you are trying to keep it low carb, honestly, zoodles are a life saver. But plain zoodles can be…well…plain. These Almond Pesto Zucchini Noodles on the other hand are anything but plain. In fact they are loaded with flavor as well is protein and healthy fats!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

The Wholesome Yum Easy Keto Cookbook!

This recipe is generously shared with us today by my friend and fellow food blogger Maya, who just published The Wholesome Yum Easy Keto Cookbook. For some, the idea of embarking on the Ketogenic diet can seem daunting but Maya makes it seem effortless, sustainable, and incredibly delicious! Her book contains over 100 simple (less than 10 ingredients!) low carb recipes that are so yummy you will find it hard to believe they are Keto. Even if you aren’t living a low carb lifestyle, this book is a must have….just saying you might want to use it as a stocking stuffer this year 😉

The Recipe: Low Carb, Keto and Vegetarian!

Before ‘going low carb’ Maya often enjoyed a bowl of pasta with pesto sauce. She found this version to be a great substitute and I completely agree! This vegetarian side dish can be served alone or as a side dish to fish, roasted chicken or a nice steak.

The Almond Pesto:

This recipe calls for a homemade pesto that uses almonds instead of pine nuts. Almonds are less expensive and easier to find so it’s a win/win! These zoodles have an excellent fat to protein ratio for a low carb/keto lifestyle and makes this meal filling enough to be a complete vegetarian meal!

HOW To Make Zucchini Noodles:

If you are lucky you can find pre-spiralized zoodles in your local grocery store. But if you want or need to make your own, no worries, it’s easy! You can use a hand crank spiralizer, which works very well for soft zucchini and also very budget friendly.

Or, if you want an even easier method, or if you plan on spiralizing harder veggies like sweet potatoes, you may want to invest in the attachment for the Kitchen Aid mixer, it’s a dream tool! You can just walk away and let the machine do the work!

The Recipe: Almond Pesto Zucchini Noodles

Tips and what you need: either a hand crank spiralizer or the attachment for the Kitchen Aid mixer. For more delicious recipes you can order The Wholesome Yum Easy Keto Cookbook here.

5 from 9 votes

Almond Pesto Zucchini Noodles

A delicious, easy vegetarian meal or side dish, this recipe from The Wholesome Yum Easy Keto Cookbook is sure to be a low carb favorite!

Servings: 4 cups

Author: Maya Krampf

Ingredients

4 medium zucchini, (1 1/4 pound total) spiralized
3/4 teaspoon sea salt, divided 1/4 and 1/2 teaspoon
1/3 cup raw almonds (1.7 ounces)
2 cups fresh basil, packed (4 ounces)
1/3 cup freshly grated parmesan cheese (1.3 ounces)
2/3 cup extra virgin olive oil
2 cloves garlic, peeled and cut into a few pieces
1/8 teaspoon black pepper
1 tablespoon avocado oil

Instructions

In a colander set in the sink, toss zucchini noodles with 1/4 teaspoon sea salt. Let sit for 30 minutes to drain. Then squeeze to release more water. You don't have to get every last drop out, just most of it. Pat dry.
Preheat oven to 400 degrees
Arrange almonds in a single layer on a baking sheet. Toast in oven for 6-8 minutes, until golden and fragrant. Watch them carefully so they don't burn.
Transfer almonds to a food processor. Pulse a few times until the almonds are broken up into course pieces -don't overmix.
Add the basil, Parmesan, olive oil, garlic, pepper and remaining 1/2 teaspoon salt. Pulse off and on, scraping sides occasionally, until you get a pesto consistency. Adjust sea salt and pepper to taste- it should be a little on the salty side, as this will be diluted when you add the zucchini noodles.
In a large sauté pan, heat the avocado oil over medium-high heat. Add the zucchini noodles and stir-fry for 3-4 minutes, until al dente.
Add the pesto and toss to coat. Cook for one more minute until hot. Serve immediately.

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Italian Egg Drop Soup (Stracciatella)

Posted on October 19, 2019 by Linda Spiker

Meals don’t have to fancy or expensive to be delicious and nutritious.Take this Italian Egg Drop Soup (Stracciatella) for instance. It’s simple and lovely and makes the perfect easy lunch, side dish, or light main course for two!
(This post contains affiliate links. I may make a commission off sales while your price remains the same.)

So Simple…

Usually egg drop soup is a simple bone broth with an whisked egg dropped in. Bone broth is mineral rich and naturally raised eggs are high in protein and healthy fats. You can use your own homemade chicken broth, BUT if you would prefer to use store bought I recommend using Kettle & Fire Chicken Bone Broth because it is made with top notch ingredients and has incredible flavor.

Italians… I Love Them!

Leave it to the Italians take this simple two ingredient soup up a notch by adding rich flavorful Parmesan cheese. I love Italians. And quick meals. This thick, rich, filling soup takes about five minutes to make!

Variations:

If you wish to make this light soup a little more substantial you could add rotisserie chicken, cooked pasta or croutons. We like to garnish ours with chives from the garden and toasted pine nuts. If you would like to see more variations of egg drop soup, click here.

The Recipe: Italian Egg Drop Soup for Two!

What you need: a good quality pot and sea salt.

Italian Egg Drop Soup ( Stracciatella)

Prep Time

1 min

Cook Time

4 mins

A simple, quick, and budget-friendly meal

Course: dinner, lunch

Cuisine: Italian

Keyword: easy dinner recipe, egg drop soup, soup, vegetarian

Servings: 2 servings

Author: Linda Spiker

Ingredients

3 cups chicken broth
2 eggs
1/2 cup finely shredded parmesan cheese
For garnish: chopped chives and toasted pine nuts if desired

Instructions

In a small pot bring chicken broth to a boil, add whisked eggs and stir. Allow to simmer for 1 minute
Take off heat and pour into two bowls, add half the cheese to each bowl and stir
Garnish with chives and pine nuts if desired

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Apple Tart a la Mode with Easy Caramel Sauce!

Posted on October 19, 2019 by Linda Spiker

A little heart shaped dessert to share…or not. This warm Apple Tart a La Mode with Easy Caramel Sauce isn’t overly sweet and it’s pretty darn easy to make, making it the perfect dessert for two…or one super selfish person…
(This post contains affiliate links off which I may make a commission, your price remains the same)

How To:

To keep this little dessert simple, we use a pre-made 9″ store bought crust. We love the gluten free, all butter crust from Whole Foods Market, but of course you can use your favorite pie crust. Simply cut crust into the shape of a heart, then layer it with apples cooked in butter and your choice of maple syrup or organic brown sugar, then fold in the edges of the crust and bake!

The Easy Caramel Sauce:

While the tart is in the oven, we add a little cream to the pan with the melted butter butter and warm maple and whisk to create a caramel sauce to drizzle over the ice cream! That’s it! Use your favorite ice cream, or if you are feeling a from scratch vibe you can use our Vanilla Bean No Churn Ice Cream!

The Recipe: Apple Tart a La Mode with Easy Caramel Sauce!

Tips and what you need: a cookie sheet, parchment paper, a good knife and if you want to make your own ice cream, take a look at our vanilla bean ‘no churn’ ice cream!

5 from 1 vote

Apple Tart a la Mode with Easy Caramel Sauce

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

A simple apple tart made with 9" store bought pie crust shaped into a heart! Each crust makes one tart for two to share.

Course: Dessert

Cuisine: American

Keyword: apple tart, dessert for two, easy dessert recipe, gluten free

Servings: 2 servings

Ingredients

1 1 pre-made 9" frozen pie crust, thawed, I use a gluten free all butter crust from Whole Foods Market)
1/4 cup butter (half a stick)
1/4 cup organic light brown sugar or real maple syrup
1 teaspoon cinnamon
2 large granny smith apples, peeled and thinly sliced 1/8"
2 Tablespoons heavy whipping cream
1-2 Tablespoons walnut pieces

Instructions

Preheat oven to 350 degrees and place oven rack in center position. Cover a cookie sheet with parchment paper
Dust counter with flour
Remove thawed pie crust from pan, if it keeps it's shape just lay it flat on prepared counter, if it doesn't, shape into a ball with your hands and roll dough into an oval shape at least 8" wide
Use a knife to cut into the shape of a heart, set on parchment covered cookie sheet (note: I free hand the heart shape, but you could also fold parchment in half, draw half a heart, cut and unfold, then use as a template...think elementary school days:)
Place heart shaped dough on parchment covered cookie sheet. Set aside.
Set a pan on cooktop on medium heat. Add butter, allow to melt, add brown sugar (or maple syrup) and cinnamon, stir until sugar is melted
Add apples and cook until soft (4-5 minutes)
Use a slotted spoon to remove apple slices leaving as much butter/melted sugar in pan as you can
Arrange apple slices on pie crust, starting on the outer edges and spiraling your way to the center, leaving 1" around the edges bare. Fold the edges over making a bit of a frame around your heart. Bake for about 12 minutes or until pie crust is cooked.
When tart is ready, take out of oven, allow to cool for 4-5 minutes. While tart cools: reheat the butter/sugar mixture remaining in pan on low heat. When melted, add cream to pan and whisk until it turns into a nice caramel. Turn off heat.
After tart has cooled, add a scoop of ice cream to the center of tart, add walnuts, and spoon caramel sauce over ice cream and apples. Serve!

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Roasted Carrot and Brown Rice Salad!

Posted on October 10, 2019 by Linda Spiker

There’s a new salad in town, and I’ve been making it a lot. Like ‘three times a week a lot.’ It’s downright swoon-worthy for so many reasons, not the least of which is how beautiful it is! Feast your eyes on the Roasted Carrot and Brown Rice Salad with White Balsamic Vinaigrette and Spicy Pepitas!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Gourmet But So Easy!

This salad has it all. If you’ve read my “How to Make an Amazing Salad” post you’ll notice I followed my own ‘salad making tips’ by giving this salad texture, color, flavor and warmth! I use tender baby greens, warm roasted carrots and brown rice, then add some spicy pepitas for a little kick!

The Pepitas: Make Them Yourself or Buy Them!

It’s fall y’all. I just had to toss some pumpkin seeds in this recipe! These aren’t ordinary pumpkin seeds though. They are drizzled in lime, tossed in cayenne, chili and other spices then roasted in the oven. You can make your own following the recipe below or if you are lucky enough to live near a store that sells spicy pepitas you can buy them. They are also available online (<—Amazon affiliate link)

The Dressing:

This stunning salad is tossed in a simple white balsamic dressing. It’s ‘barely there’ but makes all the difference by ramping up the flavor of each ingredient. I will offer my two favorite white balsamic vinegars, you can choose which best fits your budget. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic. (<—Amazon link) I find this one in many stores and it’s a little easier on the wallet.

Put It All Together:

Savory, sweet, and spicy with a blend of textures, this salad is a must make! It’s perfect for every occasion or no occasion at all. Add rotisserie chicken to make it a complete meal or serve alongside my Citrus and Herb Roast Chicken or Steak Au Poivre.

The Recipe: Roasted Carrot and Brown Rice Salad!

What you need: a good knife, a great sea salt, and parchment paper (to cover cookie sheet). You will also need white balsamic vinegar. My first pick is always Prelibato White Balsamic vinegar from Italy. You may get lucky and find it in a store, but I almost always have to buy online. Second choice, O California White Balsamic.

5 from 15 votes

Roasted Carrot and Brown Rice Salad!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This salad has texture, flavor, and is visually stunning. A favorite salad any time of year!

Course: Salad, Salad Dressing

Cuisine: American

Keyword: cilantro lime rice, roasted carrots, salad, side salads

Servings: 6 servings

Author: Linda Spiker

Ingredients

Spicy Pepitas

1 cup raw pepitas (pumpkin seeds)
¼ teaspoon black pepper, freshly ground
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ancho chile or chili powder
1/2 teaspoon sea salt
1/2 Tablespoon fresh squeezed lime juice

For Salad:

1/2 cup brown basmati rice cooked to package instructions
8 medium carrots, peeled and thinly sliced on the diagonal (1/8" thick)
1-2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper, to taste
4 cups baby greens
handful spicy pepitas (store bought or recipe included here)
2 teaspoons chopped chives (optional as garnish)

Salad Dressing:

1/3 cup extra virgin olive oil
3 tablespoons white balsamic
2 teaspoons honey
pinch sea salt and a few turns freshly ground pepper

Instructions

Make Pepitas:

Preheat oven to 375 degrees and place oven rack in center position
Place all ingredients together in a bowl, toss and then spread on a cookie sheet. Bake, shaking pan once or twice, until lightly browned, 6-8 minutes
Remove from oven and turn heat up to 400 degrees and move oven rack to the upper third position. Set pumpkin seeds aside to cool

For Salad:

Start cooking rice to package instructions
After slicing carrots, place on a parchment covered cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper, toss
Place carrots in oven and roast until carrots are soft and edges are browned. (usually between 30-40 minutes. While carrots and rice cook, make salad dressing.

Salad Dressing Prep:

Whisk all ingredients together and set aside

Put it all together:

When rice and carrots are cooked allow a little time for them to cool. They can be warm, but not hot.
Place greens on platter, drizzle with desired amount of salad dressing and toss. Top with rice, carrots and pepitas, toss again. Sprinkle with additional sea salt and pepper if desired. Garnish with chives (if using) Serve
Save extra pepitas in a sealed container and use as desired

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Copycat True Food Kitchen Ancient Grains Bowl!

Posted on October 4, 2019 by Linda Spiker

We love True Food Kitchen. It’s one of our favorite places to eat. I always order the Ancient Grains Bowl. Sometimes I leave it vegetarian, other times I add shrimp or chicken, but one thing is for sure…I ALWAYS eat every last bite! I love it so much I wanted to enjoy this healthy meal at home, so I came up with a Copycat True Food Kitchen Ancient Grains Bowl of my own!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Grains:

I am sure True Food Kitchen makes their own combination of ancient grains but fortunately for us there are several ancient grain mixes to choose from in markets and online. For this bowl I used a quinoa, rice and chickpea blend I picked up at Whole Foods Market. They also carry a 7 grain lentil blend and Organic Super Grain Blend. Trader Joe’s has an ancient grain blend as well. Any and all work well, so pick your favorite! Just note that the cooking time for each ancient grain mix is different, so plan accordingly.

The Veggies:

This beautiful bowl is abundant with vegetables: sweet potatoes, red onion, snow peas, and mushrooms, all capped off with a gorgeous ripe avocado. So much good in one pretty little bowl.

The Sauce:

The original recipe uses a miso glaze on the veggies. I skip the soy in my ‘copycat’ version and use a simple mixture of Sambal Oelek (a Thai chili paste), dijon mustard and honey. Just whisk together and you have an amazing sweet and spicy sauce that works well with so many dishes…like my Spicy Shrimp and Cauliflower Rice Bowl. After assembling your bowl, generously drizzle over the veggies and your meal is complete.

Put It All Together:

Voila! The Ancient Grain bowl in all it’s healthful glory! Colorful, nutritious, easy to make and best of all, delicious!

Optional Ingredients:

True Food Kitchen serves this recipe with a dallop of fresh pesto! I love this addition but it’s not mandatory. If you choose to add it, you can use store bought pesto or make my vegetarian pesto recipe. If you’d like to add protein, add some sliced rotisserie chicken or shrimp sautéed in olive oil.

The Recipe: Copy Cat True Food Kitchen Ancient Grain Bowl!

Tips and what you need: ancient grains…my favorites are 7 grain lentil blend and Organic Super Grain Blend or Trader Joe’s ancient grain blend. A Thai Chili Paste called Sambal Oelek (<—Amazon link) provides the heat. You can also find Sambal Oelek in the Asian section of most markets. As always, you need a good knife and a great sea salt!

5 from 14 votes

Copycat True Foods Kitchen Ancient Grains Bowl

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

I love the Ancient Grains Bowl at True Food Kitchen so much that when I am not in California I have to make my own version! I love this one as is, but also sometimes add rotisserie chicken or sautéed shrimp.

Course: dinner, lunch

Cuisine: Asian

Keyword: gluten free, grain bowl, roasted sweet potatoes, vegetarian

Servings: 2 servings

Ingredients

2 sweet potatoes, peeled and diced 1/2"
1 small red onion, peeled and sliced
1-2 tablespoons extra virgin olive oil
sea salt and pepper to taste
2 servings ancient grains of your choice, cooked to package instructions (see notes above in blog post) You can also use straight up quinoa
1 1/2 tablespoons honey
1 tablespoon Sambal Oelek (add more or less depending on how you like the heat!
1 tablespoon dijon mustard
1/2 cup snow peas
3/4 cup mushrooms, sliced
1 ripe avocado, sliced
1 tablespoon chives for garnish

Optional ingredients:

sliced rotisserie chicken or shrimp sautéed in olive oil, if you want to add protein
pesto, the TFK version contains a dallop of pesto. I love it, but it's not a game changer, so with or without is fine. Use store bought or my recipe link in blog post above

Instructions

Preheat oven to 425 degrees, place oven rack in upper third position in oven. Cover a rimmed cookie sheet with parchment paper, set aside
Prepare potatoes and onion, place on parchment covered cookie sheet, drizzle with olive oil, sprinkle with sea salt and freshly ground pepper, toss. Be sure all veggies are glistening with oil
Place in oven and set the timer for 35 minutes
After potatoes and onions have been in the oven for 15 minutes or so, start cooking grains. The time it takes for the grains to cook will depend on which grains you buy, so be sure to check timing. Also, I find that many instructions on these grains are not spot on. My grains are almost always done before all the water is absorbed. If this happens to you, just drain the extra water using the pot lid rather than continuing to cook.
While grains cook, slice mushrooms and chives. Whisk together honey, sambal oelek and dijon mustard, set aside
When timer goes off, check potatoes. If they are almost done (crispy browned edges) add mushrooms and snow peas to pan and set timer for 5 more minutes. (If potatoes need a little more time, be patient, ovens vary, just add veggies when potatoes are almost done)
Remove veggies from oven, divide cooked grains into two bowls, top with veggies, drizzle generously with sauce, leaving some in a small bowl to use as needed. Add avocado, chives and a dallop of pesto if using. Serve!

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Chicken and Grape Salad with Roasted Sweet Potatoes

Posted on September 28, 2019 by Linda Spiker

It’s almost fall, which makes for a tricky transition when it comes to seasonal eating. Fall produce is just starting to make an appearance on the grocery shelves but the weather still might feel a bit like summer. This meal is the best of both worlds: Chicken and Grape Salad with Roasted Sweet Potato Wedges. Light, tasty, warm and comforting, and with a simple change of the fruit this meal works any time of year!
(This post contains affiliate links off which I may make a commission. Your price remains the same)

The Salad: Simple and So delicious!

Baby greens, chopped dates, shredded rotisserie chicken (or leftover roasted chicken), grapes, walnuts, Pecorino Romano and pomegranate seeds all drizzled in a homemade lemon poppyseed vinaigrette! Depending on the time of year you can sub out the pom seeds for raspberries, blueberries, strawberries, blackberries etc…whatever is in season.

The Sweet Potatoes:

The perfect accompaniment to this salad, these crispy oven baked sweet potatoes sure hit the spot…and the taste buds. Plus they are super easy to make and much healthier than restaurant fries! If you prefer white potatoes, check out my home fries here!

The Recipe: Chicken and Grape Salad with Roasted Sweet Potatoes

What you need: a rimmed cookie sheet, unbleached parchment paper, and a good knife.

5 from 12 votes

Chicken and Grape Salad with Roasted Sweet Potatoes

Prep Time

5 mins

Cook Time

45 mins

A delicious, quick and healthy meal made simple by using rotisserie chicken!

Course: dinner

Cuisine: American

Keyword: #easy dinner, chicken salad, roasted sweet potatoes, sweet potato wedges

Servings: 2 servings

Author: Linda Spiker

Ingredients

2 medium sweet potatoes, peeled and cut into wedges
1/4 cup extra virgin olive oil, separated
Sea salt and freshly ground pepper, to taste
3 cups baby greens
zest of 1/2 a lemon
1 1/2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon poppy seeds
1 1/2 cups shredded rotisserie chicken
1/4 cup grapes, cut in half
6 pitted dates, roughly chopped
handful pomegranate seeds, (or raspberries, blueberries, whatever is in season)
Handful plain or candied walnuts
1/4 cup shredded pecorino romano

Instructions

Preheat oven to 425 degrees, place oven rack in upper third of oven. Place parchment paper on rimmed cookie sheet, set aside
Peel potatoes and cut into wedges (thick side of wedge should be about a 1/2 inch thick)
Place potatoes on parchment covered baking sheet, drizzle with olive oil (about 2 tablespoons), toss
Sprinkle potatoes with sea salt and freshly ground pepper, toss again
Place potatoes in a single layer and pop in the oven, roast for 35-40 minutes or until edges are browned and crispy, turn once halfway through cooking

While potatoes cook, make dressing and prepare salad

Whisk together 3 tablespoons olive oil, lemon zest, juice, honey, sea salt, pepper and poppy seeds
Shred chicken and cheese, chop dates, slice grapes, prepare berries etc...
Place greens on a platter, add all salad ingredients, toss with dressing right before serving
Plate and serve with potatoes

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How to Make Raw or Pasteurized Butter

Posted on September 21, 2019 by Linda Spiker

I have a confession to make. I used to have my kids make butter when they were driving me crazy. Which was often. Let’s just say…we had a lot of butter. I would hand them a small baby food jar filled with cream and a pinch of sea salt and tell them to take turns shaking it until it became butter. It kept them busy for about 15 minutes, which is a long time in mom minutes. But butter making isn’t just a way to keep kids occupied, grown ups love it too. So I decided to make a step by step tutorial: How to Make Raw or Pasteurized Butter! No baby food jars or shaking required.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

It’s Not 1850, Why Make Your Own Butter?

First and not surprisingly, homemade butter tastes better than store bought. It just does, I can’t tell you why other than that you are going to be using the thickest, best quality organic cream you can find and an excellent sea salt. But there is another reason to make butter! I, on occasion find myself with too much cream. I buy cream for a recipe and use only a portion and have no use for the rest. Rather than waste it, I turn it into butter!

How To:

Obviously I am giving you a recipe below, but here is the run down step by step….whip up some heavy cream (raw or pasteurized cream it’s up to you). Be sure to buy the thickest, creamiest organic cream you can find. My favorite is raw and grass fed.

When It Looks Like Whipped Cream You’re Halfway There!

I would guess most of us have made whipped cream, making butter is very similar. When the cream looks like whipped cream you add a pinch of sea salt and just keep on whipping! By the way, I adore my Mini KitchenAid Stand Mixer. It’s small and light and fits in a regular size cupboard without killing my shoulders every time I pull it out!

Ah… We Have Butter. And Guess What? It’s Good For You!

A few minutes after achieving whipped cream status, you will reach ‘butter status’. Thick, sweet cream butter! Now, I know butter has gotten a bad rap in the past, but butter has many healthful properties. Butter contains CLA, a type of fat that may have cancer-fighting properties, as well as help reduce body fat and improve immune function. Butter is rich in butyrate, a type of short chain fatty acid that has been associated with several benefits including reduced inflammation, reduced insulin sensitivity and electrolyte balancing. Butyrate is also produced by the beneficial bacteria in your gut and is used as a source of energy for the cells in your intestines. One tablespoon of butter contains 11% of your daily requirement of Vitamin A and 2% of your daily requirement of Vitamin E and K!

The Buttermilk:

Buttermilk is a by product of making butter, see it there in the mixing bowl? After making the butter you can strain the butter milk and save it in the fridge for up to a week or freeze for later use in my Vanilla Buttermilk Cake. See what I did there:)

Storing Butter:

After making butter you can store it however you like in any shape you like. You can spoon onto parchment paper and form into a log and wrap it up, or store in an airtight container, or press into a mold of your choice! Butter lasts 6-9 months in the fridge!

Personally, I Think Homemade Butter Makes a Great Gift!

Need a gift for the neighbors, teachers, mailman or your best pal? Butter baby. I mean wouldn’t you be thrilled to receive creamy homemade organic grass fed sweet cream butter wrapped in parchment and a cute string? Or in a decorated mason jar? I would be your BBF if you gave this to me. But then again I made my kids make butter as a punishment…so there’s that.

Want More ‘How To’s”?

Learn: How to Roast a Red Bell Pepper, How to Seed a Pomegranate in Two Minutes, How to Fry the Perfect Egg, How to Caramelize Onions, or How to Peel Garlic!

The Recipe: How to Make Raw or Pasteurized Butter

What you need: a mixer ( I love my Mini KitchenAid Stand Mixer) and a quality sea salt. I buy the tub to save a lot of money!

5 from 17 votes

How to Make Raw or Pasteurized Butter

Prep Time

15 mins

15 minutes to fresh, sweet cream butter!

Course: Condiment

Keyword: butter, homemade butter, how to

Ingredients

Note: You can use any amount of cream you have on hand and adjust sea salt accordingly. Just be sure it won't overflow your mixing bowl. My recipe uses a pint (4 cups) of cream

1 pint heavy cream
pinch sea salt

Instructions

Place cream in mixer and mix on low/med speed for about five minutes or until bubbles form
Add salt, then move speed up to med/high until cream looks like whipped cream
Once whipped cream is achieved set mixer on high speed and keep a close eye, it goes from whipped cream to butter pretty quickly! Once you have butter let the mixer continue and it will force the liquid out of the butter, making buttermilk! Turn off mixer
Scoop butter into a any dish you wish or place on parchment or wax paper and use hands to form into a log and wrap it up! As you press butter into mold it may release more buttermilk, just add the milk to your bowl. Cover butter and store in the fridge for up to 3 months or freeze for up to a year, removing to soften as needed.

For the buttermilk

Pour buttermilk through a mesh strainer to remove any butter chunks. You can store buttermilk in the fridge for a week or freeze in ice cube trays and thaw as needed.

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Instant Pot Crustless Veggie and Bacon Quiche

Posted on September 14, 2019 by Linda Spiker

Can you feel it? Fall is in the air. Those crisp, cool evenings have arrived and I for one couldn’t be happier about it. And to start fall off like a boss, I am making this Instant Pot Crustless Veggie and Bacon Quiche! It’s easy, low carb and keto friendly.
(This post contains affiliate links. I may make a commission off sales while your price remains the same)

LOW-CARB COOKING WITH YOUR INSTANT POT

My friend Emily, the creator of the blog Recipes to Nourish has come out with her third Instant Pot Cookbook and is sharing this delicious quiche recipe with us! her cookbook Low-Carb Cooking in Your Instant Pot is chock full of delicious low-carb meals that the whole family will enjoy, 80 of them in fact! Each is easy and recipes range from comfort food, to side dishes and desserts. Here’s a little sampling of what you’ll find inside:

Cheesy Veggie-Stuffed Meatloaf
Mediterranean Lamb-Stuffed Bell Peppers
Savory Ranch Chicken
Crustless Veggie & Bacon Quiche
Garlic-Herb Brussels Sprouts
High-Fat Greek Spinach Dip
Luscious Chocolate Custard
Low-Carb Key Lime Cheesecake
Carrot Cake

If low carb isn’t your bag check out Emily’s other cookbooks: Amazing Mexican Favorites with Your Instant Pot and The Art of Great Cooking with Your Instant Pot!

SO LET’S TALK ABOUT THE FABULOUS INSTANT POT!

So if you haven’t already heard, the Instant Pot is the most versatile small appliance ever. It takes the place of a rice cooker, a pressure cooker, a steamer and a crock pot! It makes everything from eggs, rice and oatmeal to pulled pork, ribs and chicken broth (broth in 30 minutes with no smell!) It’s really quite an amazing little machine. Click to get your Instant Pot <—here.

The Quiche!

Quiche is one of those dishes that is classic comfort food and gourmet goodness all in one. This dish cooks perfectly in the Instant Pot and is packed with caramelized mushrooms, nourishing spinach, crispy bacon, several cheeses and a hint of lemon and herbs!

The Recipe: Instant Pot Crustless Veggie and Bacon Quiche

What you need: an Instant Pot and a 1 1/2 qt baking dish with lid that fits in an Instant Pot.

5 from 11 votes

Instant Pot Crustless Veggie Bacon Quiche

Prep Time

25 mins

Cook Time

38 mins

Total Time

1 hr 3 mins

Course: Breakfast, dinner, lunch

Cuisine: French

Keyword: instant pot quiche, keto quiche, low carb quiche

Servings: 6 servings

Ingredients

1/2 cup (50g) shredded Parmesan, divided
1/4 cup (30g) shredded cheddar cheese, divided
1/4 cup (28g) shredded provolone or gruyere, divided
2 tablespoons (28 g) grass fed butter or ghee (plus more as needed)
1 cup (70g) thinly sliced or chopped mushrooms
2 cups (60g) pre-washed fresh spinach, coarsely chopped
5 large eggs
1/2 cup (120ml) heavy cream
1/4 cup (60g) cream cheese, softened
1 teaspoon sea salt
1 teaspoon granulated garlic
7 slices crispy cooked bacon, crumbled
zest of one lemon
1/4 cup (15g) finely chopped fresh Italian parsley
1 cup (240ml) water

Instructions

In a medium bowl, combine parmesan, cheddar and provolone, set aside
Add the butter to Instant Pot and press "sauté ". Once butter has melted, add the mushrooms and sauté for seven minutes, stirring occasionally until slightly caramelized. Add the spinach and sauté for three minutes, stirring occasionally, just until wilted. Pres the "keep warm/cancel" button.
Grease a 1 1/2 quart baking dish with lid that fits inside the Instant Pot and set aside.
In a large bowl, whisk together eggs, heavy cream and cream cheese until eggs are fully incorporated. Add salt, garlic, bacon, lemon zest, parsley, three quarters of the cheese mixture and the mushroom mixture, gently stirring to combine. Pour the mixture into the prepared baking dish. Place lid on baking dish.
Pour water into the Instant Pot, place Instant Pot Trivet into the Instant Pot. Carefully transfer baking dish to Instant Pot on top of the trivet. Place lid on the Instant Pot, making sure the steam release valve is sealed. Press the 'manual' button and set timer for 25 minutes.
When Instant Pot beeps, press warm/cancel. Allow the Instant Pot to naturally release pressure for ten minutes. Using and oven mitt "quick release" the steam release valve. When the steam stops venting, and silver dial drops, carefully open lid.
Carefully remove dish from the Instant Pot and remove lid from the dish. Next add the remaining reserved cheese mixture to the top of the quiche and either place quiche back into the Instant Pot with the lid on or place under a preheated broiler in the oven for three minutes or until cheese is slightly brown.
Allow quiche to rest for 15 minutes.
Note: if your baking dish does not have a lid, you can cover the top with parchment paper then secure the edges with aluminum foil.

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