Bring on Christmas! Substitute egg nog for milk in French toast mixture. I used Cinnamon Pecan Raisin bread from the bakery that was out of this world! Egg Nog Syrup: Heat egg nog until reduced and mix with maple syrup to top French toast!
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Let’s start December out on the right foot. Chocolate Chipotle Brownies! These are chocolaty and the perfect amount of heat that will leave you wanting the whole pan. A chef at Traeger put these out the other night and they were gone in a second. 1 box 20 oz brownie mix (like Costco) with added egg, oil, and water 2 tsp adobo sauce from canned chipotle chilis in adobo sauce 1/2 tsp ground cinnamon Prepare brownies according to package directions including adobo sauce and cinnamon. Even better if cooked on your
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All I’m bringing to my in-laws today is a green salad! This Fall Harvest salad has all of my favorite ingredients thrown together with a Cinnamon Pear Balsamic Vinaigrette. 1/2 C Grape Seed Oil or another flavorless oil 1/4 C Balsamic Vinegar 1-2 TB Maple Syrup 2-3 TB Juice from canned pears Dash of cinnamon S&P to taste I put this dressing over a plain pear for lunch today and I licked the plate clean!
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Keeping it light today (well at least until noon)! Avocado, sliced Grapefruit segments Cilantro, chopped Avocado oil Dash of Cumin Kosher Salt Squeeze of Lime juice
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I have the answer to all leftover turkey!! Sriracha & Roasted Garlic BBQ Sauce from Trader Joes. I had this for lunch AND dinner yesterday. Here’s what you do: Baguette, sliced Top sliced turkey with Swiss cheese and broil until melted Add avocado, tomato, and turkey/cheese to the sandwich. Heat Sriracha sauce until hot and dip away! For low carb (it’s even better then the sandwich): mix dressing of lemon juice, EVOO, garlic, and S&P. Use romaine lettuce and add parmesan and slivered almonds. Top salad with broiled turkey and cheese and pour Sriracha sauce on top!
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My favorite way to make sweet potatoes on Thanksgiving. In my opinion sometimes there can be one too many casseroles! Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel (amazing on the Traeger) 12 large sweet potatoes 3/4 C butter, at room temperature 3/4 C brown sugar 3/4 C flour 1/4 tsp ground cinnamon 1/4 tsp salt 1 cup toasted pecan pieces 1 cup miniature marshmallows Bake sweet potatoes for 45-60 minutes at 400. Once cooled slice potatoes in half. Combine streusel ingredients and fill potatoes with filling. Bake for additional 15 minutes. #thanksgiving #sweetpotatoes #sides #yum #foodie #holidays #kristinandrus #lifeatmytable
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Our Book Club 2015 party went off last night and I had 20 taste testers helping me find the best (and worst) Trader Joes appetizers for you and your holiday events. Here you go! Shrimp & Grits Bites : B- Pretty bland, top with sharp cheese for extra flavor. Vegetable Birds Nests: A So good, and that sauce! Scallion pancakes: A Everyone’s favorite. Serve with sweet chili sauce and soy sauce, cut into quarters Steamed Mussels : A- Surprisingly good though not a huge portion. Another downside is you have to eat them right away. Not very good after sitting out. I would eat this for dinner with a big piece of crusty bread to dip in the sauce! Scallops wrapped in Bacon: A Very good though I would broil them at the end to crisp and maybe add cayenne or brown sugar. Shrimp Toast: C very average Crab and Longostino Rangoon: D Fishy tasting and not great at all Southwest Style Chicken Poppers: A Everyone loved these! Spinach and Artichoke Dip: C Very average to not great. Lack of…
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I’ve been chowing on this En Croute I made for @studio5ksl today. It’s my mom’s recipe and my favorite holiday brunch item. 2 eggs 1 TB Mustard 2 tsp lemon juice 1 pkg frozen chopped spinach, thawed and well drained 4 hard-cooked eggs, chopped 1 cup chopped ham 1 C shredded Swiss cheese 1 sheet puff pastry In large bowl, beat 2 eggs well. Set aside 2 t. Blend in mustard and lemon juice. Stir in remaining ingredients until well combined. On lightly floured surface, roll puff pastry into a 15 x 9 inch rectangle. Brush lightly with some of the reserved beaten eggs. Spoon egg/spinach mixture down center of pastry. Fold both sides over to cover. Pinch to seal edges and ends of pastry. Place seam side down on lightly greased baking sheet. Brush top and sides with remaining beaten eggs. Cut 5 diagonal slashes in top. Bake at 425 until golden brown, about 20 minutes.
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