Baked Granola Apples
Happy first day of fall! My house smells so good right now! 🍁 BAKED APPLES Apple, cored Granola Brown sugar Cinnamon Nutmeg Butter Orange, zested Maple Syrup Dash of salt Core Apple and fill with granola, cinnamon, nutmeg, a little brown sugar and top with a little butter and orange zest. Fill dish with water and cook filled apples for 20 minutes covered with aluminum and 25-30 minutes uncovered at 375. Once cooked, drizzle maple syrup, orange zest and a dash of salt. Serve with nonfat Greek yogurt, ice cream, or on its own.
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Blue Cheese and Pecan Stuffed Pear
Fall menu for dinner tonight. Our last batch of pears are perfection but I made them even better. Pear Blue cheese or Gorgonzola Dried cranberries or cherries Pecans, chopped Maple syrup Cut pear in half and scoop out large whole. (A teaspoon works great for this) Mix cheese, dried fruit, and nuts together and stuff pear. Bake or #traeger in a pan with some apple juice at the bottom. 375 for 20 minutes or until pear is soft, cheese is melted, and nuts are toasted. Drizzle with maple syrup.
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Seasoned Corn on the Cob
You guys!!! Easy and delicious is the best combination and you probably have all the ingredients in your pantry. Boiled corn, brushed with butter Dashes of: Ranch seasoning/dressing mix Ground Parmesan Garlic Salt Lawry’s Seasoned Salt
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Pickled Zucchini
Spicy Pickled Zucchini Who has leftover zucchini from their garden?This is a delicious way to put it to good use (and it goes on the BLT you will most definitely want to make). Trust me, it’s incredible and worth the time. I was skeptical at first but have made it 3 times in the last week. The onions are to die for as well! 3 medium zucchini, thinly sliced 1 medium white onion, thinly sliced 2 shallots, thinly sliced 2 garlic cloves, peeled and halved 1 1/2 TB sea salt 1/4 C fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tsp red pepper flakes 1/2 TB yellow mustard seeds 1 TB Black peppercorns 3/4 cup cider vinegar 3/4 cup white wine vinegar 1/3 cup sugar Cut the zucchini into thin slices. Place in jar along with the cloves of garlic. Add remaining ingredients (except dill) in a sauce pan. Set it over medium heat and bring just to a boil. Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with…
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Caprese salad with Lemon Spinach and Avocado
Farmers Market Spoils Heirloom tomatoes Mozzarella Lemon Spinach Avocado Balsamic EVOO Sriracha salt Ground Pepper ETC. If you haven’t tried lemon spinach (farmers market) or Sriracha sea salt (Harmons) you’re in for a treat!
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Ahi Tuna Stack
I’m up to my eyeballs in Turkey, green bean casseroles, and Apple Pie, so tonight I needed a break. I devoured this in 3 minutes flat, and it’s so easy! Layer: brown rice (I love TJ frozen microwaveable bags) Avocado – with kosher salt and ground pepper Hawaiian Ahi Tuna- add sesame oil, green onion, soy sauce glaze, s&p Drizzle soy sauce glaze, you’ll want a lot! Soy sauce glaze- boil then simmer low sodium soy sauce and sugar until it’s reduced by 3/4
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Tomato soup with cornbread croutons and jalapeño cream sauce
Fall food at it’s best: Tomato soup with cornbread croutons and jalapeño cream sauce and an open faced pastrami melt. Tomato soup- Roast (on the Traeger or oven) tomatoes, peppers, mirapeaux (already chopped TJ mix is the best), drizzled with EVOO and a lot of s&p. After they’re cooked through, blend roasted ingredients in a blender with a can or two of fire roasted diced tomatoes, tomato sauce, vegetable broth (if you need to thin it out) and boxed tomato soup (if you want to add more volume). I leave it slightly chunky so blend to your desired consistency. Cornbread croutons- cube and toast store bought cornbread (freeze what you don’t use) Jalapeño cream sauce- in a blender, combine roasted jalapeños that have been deseeded and sour cream. Pastrami melt- toast wheat sourdough bread Layer-mustard, pastrami, low fat Swiss cheese and Trader Joes sauerkraut with Persian pickles (the best out there)
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Kale, Pear, and Goat Cheese Salads
Playing around with my current kitchen ingredients for a Fall salad for tomorrow. Chop kale very thinly Cut pear and apple (Granny Smith is good with this salad) into matchsticks Add toasted pecans or whatever you have in your freezer (you always keep nuts in your freezer, right?) *Toast or candy your entire bag of nuts and then freeze whatever you don’t use and you’ll be ready for your next weekday salad. Add crumbled TJ blueberry vanilla goat cheese (always in my freezer). Dressing- balsamic evoo maple syrup sliced shallots s&p This salad will hold up well because kale doesn’t wilt very fast.
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Green Bean Casserole
My Favorite Green Bean Casserole EVER!! Can you say buttermilk fried onions! 2 lbs green beans 2 lb sliced cremini mushrooms 2 cups sliced shitake mushrooms 2 cups chopped oyster mushrooms 1 medium onion, diced 1 clove garlic, minced 1 tbs freshs thyme 1 stick butter 1/4 c flour 4 cups milk 1/2 C sour cream 1 c shredded gryere or swiss Dash of nutmeg S&P Directions: 1.Blanch green beans in salted boiling water for 2 minutes. Remove green beans and shock in cold water to stop cooking. For white sauce, melt 5 TB butter. Add diced onions, garlic, half of thyme, and season with S&P and a pinch of nutmeg over medium heat for 7-10 minutes. Sprinkle four over and stir to coat. Using a whisk start adding in milk and mix until lumps have dissolved. Continue to stir until sauce thickens and cook over low for 10 minutes. Add sour cream and the gruyere and stir until dissolved. In a large sauté pan melt remaining butter and drizzle EVOO. Add all of the mushrooms to the pan…
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