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A Traeger Thanksgiving
Lunch break at the Traeger offices! A lot of smokin’ Thanksgiving recipes over the next week!
Read More...Chia Pudding
There is no right and wrong with Chia Seed Pudding. Be creative and make it your own. Here are a couple of my favorites! Chia seeds Your favorite milk (almond or coconut) Your favorite yogurt Vanilla extract Maple syrup Salt Fall chia pudding- Canned Pumpkin, dash of cinnamon, dash of fresh nutmeg Toppings- be creative! You’ll want to use 1/4 cup chia seeds per every 1 cup of yogurt and 1 cup milk. I throw it all in and never measure it out so you really can’t go wrong. Add a dash of salt, a tsp of vanilla, and about 2 Tb or as much maple syrup as you like. For the pumpkin pudding add a dash of cinnamon and nutmeg, and 1 to 2 Tb of canned pumpkin. The pumpkin isn’t that sweet so I would also add more maple syrup. Cover and refrigerate mixture for a couple of hours or overnight. Add any toppings you like. Some of my favorites are pumpkin seeds, pomegranate seeds, raspberries, strawberries, blueberries, and coconut. The possibilities are endless!
Read More...Thanksgiving Benedict
Thanksgiving is one week away! As much as I can’t wait for the big day, I love the leftovers just as much. Here is a yummy idea for lunch the next day. Add an egg or two to your stuffing and mix it all together to form a patty. Sauté the stuffing cake until brown and cooked through on both sides. Top with turkey and a poached egg. Drizzle leftover gravy and cranberry sauce.
Read More...ABC Kitchen
Hands down winner at lunch today in NYC. Sautéed Mushroom Tacos with mole, cashews, kale, and lime. Copycat recipe being dreamed up already.
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Jamaican Street Corn
Jamaican Street Corn! 6 ears of fresh corn on the cob, leave them whole or cut in half 2 c. coconut flakes, toasted 1/2 c. mayo 1/2 tsp. grated ginger 1/4 tsp. cayenne pepper 1/2 tsp. ground cinnamon 2 1/2 Tbsp. curry powder Lime wedges Mix all the ingredients for the mayo together and set aside. Grill the corn until caramelized. Once off the grill, brush the ears with a coat of the spiced mayo and then roll the ears in the coconut.
Read More...French Onion Soup Cups
Greeting your guests with these individual French Onion Soup cups, will warm them right up on a chilly fall night. Ingredients 5 Tb butter 4 sweet yellow onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 3/4 apple cider 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 baguette, sliced 1 block grated Gruyere Cheese Directions Melt the butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and s&p and cook until the onions are very soft and caramelized, ~25 minutes. Add 1/2 carton of broth and apple cider, bring to a boil, reduce the heat and simmer about 5 minutes and get all bits of onion off the bottom of the pan. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low and cook for 10 minutes. Add the rest of the beef broth, bring the soup back to a simmer, and cook for 10-15…
Read More...Grapefruit, Rosemary, and Sage Mocktail
This drink has the perfect balance of tart, sweet, and a hint of herb that would be perfect for Thanksgiving or the holidays. Mix fresh grapefruit juice, rosemary sage simple syrup, lime juice, and sparkling water. *Simple syrup is equal parts water and sugar brought to a boil. After it’s combined take off the heat and add rosemary sprigs and fresh sage leaves for about 10 minutes. Take out herbs and let chill.
Read More...Ricotta and Berry Tartine
Guests coming over this weekend? This easy Ricotta, Honey, and Mint Tartine is a perfect snack or appetizer to have out. Slice country french bread or any type of dense crusty bread. Buy good Ricotta (you may have to go to a specialty store, but it will be worth it). Slather on Ricotta, fresh berries, julienned mint, and honey. Yum
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