Category Archives: Vegetables

Thanksgiving Day Recipe Round-Up

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Fall is my absolute favorite season because of the cooler weather, but mostly it’s because of the food! Thanksgiving dinner is hands-down the most time-consuming meal I make all year; but I love it! It’s a little depressing when I think of all the planning, shopping, prep-work, cooking, baking – not to mention the dish washing involved; and everyone is finished eating in about 20 minutes. Thankfully, there are the leftovers which can be the best part of the ordeal 🙂 I decided to round-up some of our favorites to help those of you who need inspiration and ideas.

A couple of tips for you novices out there – don’t be intimidated! 🙂 Plan at least a week in advance, especially if you plan on brining your turkey – I highly recommend it! You will never have a more moist, perfectly seasoned bird than when you’ve taken the time to brine. It’s not difficult, but you will need some extra space in your refrigerator and if you don’t have a huge, lidded container you can use heavy-duty brining bags, (I have used these). Also, invest in a digital probe thermometer, because who wants to go through all that trouble only to end up with overcooked (or under-cooked) turkey? Thanks for reading!

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Breakfast

*Update* Pumpkin Cinnamon Rolls

Pumpkin Chocolate Chip Muffins

Pumpkin Bread

Overnight Cinnamon Rolls

Pumpkin Waffles

Baked Apple Cinnamon Oatmeal

Cinnamon Pull-Apart Bread

Cinnamon Sugar Donut Muffins

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Appetizer/Sides

Spinach Artichoke Dip

Vanilla Almonds

Brioche and Sausage Dressing

Loaded Potato Soup

Roasted Garlic Mashed Potatoes

Perfect Au Gratin Potatoes

Garlic Green Beans

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Breads

Honey Yeast Rolls

Basic Buttery Brioche

Homemade Crescent Rolls

Dinner Rolls

Parker House Rolls

Golden Pull-Apart Butter Buns

Honey Cornbread Muffins

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Mains

Brined Herb-Crusted Turkey

Honey Ham 

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Desserts

Pumpkin Cheesecake

Brown Sugar Apple Cheesecake

Deep Dish Apple Crumble Pie

Apple Crisp I

Apple Crisp II

Vegan Apple Crisp

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For the Leftovers

*Update* Chicken (or Turkey) Pot Pie with Cheddar Biscuit Crust

Turkey, Bacon and Avocado Sandwiches

Navy Bean and Ham Soup

Ham and Potato Soup

Roasted Vegetable, Goat Cheese and Pesto Sandwich

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The vegetables smelled amazing while roasting. I hope that is a good indicator of flavor 😉

Verdict: This is the best meatless sandwich I have ever eaten, and easily top five of all the sandwiches I have ever made. The kale pesto is so flavorful, the creamy goat cheese adds a tangy bite and the veg – seriously, this combination of ingredients is a match made in culinary heaven 😉 My husband would not touch this with a ten foot pole – it has the three out of four ingredients he refuses to eat. Oh well, more for me! My friend and I greedily/happily ate both of our sandwiches and can’t wait for the next time! I could have eaten this again for dinner…I may have a problem! 😉 Thanks for reading, enjoy!

Roasted Vegetable Goat Cheese Pesto Sandwich – adapted from Wonderful Joy Ahead

  • 1 baguette (I bought mine at Panera Bread – totally worth the $2.79!)
  • 1/4 – 1/3 cup of fresh pesto (I used this kale pesto)
  • 2T+ chevre goat cheese
  • 2 portobello mushroom caps (*I had 12 oz of cremini mushrooms*)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 red onion
  • 1/4 cup extra virgin olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
 Directions –
Preheat oven to 475. Line two baking sheets with foil.
Gently wash the mushrooms and cut out the stem. Cut all vegetables in large pieces. In a large bowl, mix together oil, vinegar, salt, and pepper. Add the vegetables to the oil mixture and coat well. Place veggies in a single layer on the baking sheets, making sure each veggie touches the foil and is not on top of another vegetable. Place the vegetables in the oven. Roast for about 15 minutes, flipping the vegetables over at the 7 minute mark. They are ready to take out when the onions are starting to char on the edges and the peppers get nice blisters on the skin.
While the vegetables are in the oven, cut your bread to the length that you want your sandwich.  Slice in half and remove part of the inside to make room for the filling.
Spread 2-3T of pesto on one half of each sandwich. Then spread 1-2T of goat cheese on the other half of each sandwich.
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Remove the vegetables from the oven, and layer the vegetables in tidy layers over the bread. Close the sandwich up. Place on the baking sheets and put back in the oven to let the residual heat warm up the cheese for 5 minutes.

Pasta with Mushroom, White Wine and Cream

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I love cremini mushroom,s and this dish is a new vegetarian fave of mine!  Out of all the produce that I have ever prepared, mushrooms are by far the most rich, meaty and flavorful. Of course, it helps to season and cook them properly; and I have my two favorite methods down! I love sautéing them in olive oil, butter and garlic; and a close second is roasting them with olive oil, salt and pepper. I had to fudge the amounts of ingredients in this recipe because the metric system and standard measurements don’t play well together 😉 When I make it again, I try adding some fresh thyme to cut through some of the richness of the sauce. This recipe yields about four servings, but if you served it as a side dish you could get at least six smaller servings. Thanks for reading, enjoy!

Pasta with Mushroom, White Wine and Cream – adapted from Real Italian Foodies

  • 10 ounces dried pasta – pappardelle, fettucine, tagliatelle.
  • 1 TBSP unsalted butter
  • 2 tbsp olive oil
  • 12 ounces cremini mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1/4 – 1/3 cup dry white wine
  • 1 cup heavy cream
  • grated Parmesan
  • sea salt and black pepper to taste

Directions –

Bring a large pot of water to boil, add salt and pasta – cook until al dente.

In a large, heavy-bottomed saute pan over medium heat, add the butter and olive oil. Once the butter has melted, add your cleaned and sliced mushrooms along with the minced garlic. Cook until the mushrooms begin to turn brown – don’t salt the veg until this happens, about 5-7 minutes. Season the veg with salt and pepper to taste, then pour the white wine into the pan to deglaze. Continue cooking until the wine has evaporated, add your cream and Parmesan cheese, turn the heat to low and simmer until the sauce has thickened.

Drain the pasta and add it to your sauce, mix together and serve with extra Parmesan cheese.

Caesar Dressing

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Whenever we go out to restaurants, he always orders a Caesar salad…always! I have only tasted a bite or two during my lifetime and I never understood the hype. I knew that one day I would have to make my own dressing, and I was sure that it would make all the difference. Homemade beats bottled any day, right? Well, I was pleasantly surprised with the savory, bold and tangy flavor of this dressing. I’m used to the oil/vinegar based dressings and I rarely make creamy ones.

First I made the homemade mayonnaise which is so easy to make and you don’t even need a stick blender. I whisked it by hand – not the quickest way of course, but easy. I mixed most of the Caesar ingredients in a small bowl before pouring into the mayo bowl to make sure that it wouldn’t separate. My husband liked the flavor and he told me it’s right up there with his favorite Caesar dressing – not too bad for a first time! Also, make your own croutons! 😉 They only take about 40 minutes in the oven and store bought can’t beat the flavor of homemade. Thanks for reading, enjoy! 🙂

Homemade Mayonnaise – adapted from Epicurious 

  • 1 large egg yolk*
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon salt plus more to taste
  • 3/4 cup canola oil, divided (*I used 1/2 cup grapeseed oil and 1/4 cup olive oil*)

Directions –

Combine egg yolk, lemon juice, vinegar, mustard, and 1/2 teaspoon salt in medium bowl. Whisk until blended and bright yellow, about 30 seconds.

Using 1/4 teaspoon measure and whisking constantly, add 1/4 cup oil to yolk mixture, a few drops at a time, about 4 minutes. Gradually add remaining 1/2 cup oil in very slow thin stream, whisking constantly, until mayonnaise is thick, about 8 minutes (mayonnaise will be lighter in color). Cover and chill. do ahead Can be made up to 2 days ahead. Keep chilled.

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Homemade Caesar Dressing – adapted from Once Upon a Chef

  • 1 clove garlic, minced
  • 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup homemade mayonnaise
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
 Directions –
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, cheese, salt and pepper and whisk until well combined. Taste and adjust to your liking.

Loaded Potato Soup

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I got my first cold of the season this week, so I was really grateful when I felt well enough to be up and cooking for my family again last night. I had plenty of organic russet potatoes in the pantry and homemade chicken stock taking up space in my freezer;  and even though it’s not exactly cold and gloomy here – it is dark and rainy! I pinned this recipe from The Pioneer Woman and went with it because she rarely steers me wrong.

Verdict: This was really tasty and the whole family enjoyed it – even my picky daughter! I served this with Parmesan garlic bread because what is soup with out some extra carbs for dunking? ( I will share that new recipe with you all soon). I will make this again and it makes a big batch and would be perfect for potlucks or to split and bring to a family in need. Thanks for reading, enjoy!

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Perfect Potato Soup – adapted from The Pioneer Woman

  • 6 slices Thin Bacon, Cut Into 1-inch Pieces
  • 1 whole Medium Onion, Diced
  • 3 whole Carrots, Scrubbed Clean And Diced
  • 3 stalks Celery, Diced
  • 6 whole Small Russet Potatoes, Peeled And Diced
  • 8 cups homemade chicken stock
  • 3 Tablespoons All-purpose Flour
  • 1 cup Milk
  • 1/2 cup Heavy Cream
  • 1/2 teaspoon Salt, More To Taste
  •  Black Pepper To Taste
  • 1/2 teaspoon Cajun seasoning
  • 1 teaspoon Minced Fresh Chives or parsley
  • 1 cup Grated Cheddar

Directions –

Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove half to 2/3 the soup and blend in a blender/food process until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.

Serve in bowls garnished with chives, grated cheese and crisp bacon pieces.

Grilled Steak Tacos with Chimichurri

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These are the best steak tacos I have ever eaten and chimichurri is a new surprise fave 🙂 I used this pico de gallo recipe, caramelized onions, and this tortilla recipe. Thanks for reading, enjoy!

Grilled Steak Tacos – adapted from Feasting at Home

Steak and Marinade-

  • 2 lbs Flank Steak ( or pounded skirt steak)
  • 1 sliced sweet onion for grilling (optional)
  • Juice of 1 orange
  • Juice of 2 limes
  • 1/3 C soy sauce
  • 1/3 C olive oil
  • 1/2 tsp sugar
  • 4 smashed, chopped garlic cloves
  • 1/2 C chopped cilantro (stems ok)


Directions:
In a bowl, mix together ingredients for marinade. Place steak in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. ( Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, (grill the tortillas in the mean time) then thinly slice the meat across the grain.
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Cilantro Chimichurri-

  • 1 bunch Cilantro or about 1 cup packed (stems OK)
  • 1 bunch Italian Parsley- about 1 cup packed (thin stems OK)
  • 1/4 C fresh lime juice (1-2 limes)
  • 1/2 C olive oil
  • 1/4 C chopped onion
  • 2 garlic  cloves
  • ground cumin 2 tsp
  • ground coriander 2 tsp
  • salt 3/4 tsp kosher
  • jalapeño -1/2 a pepper

Directions:
In a food processor, place jalapeno, garlic, onion, and pulse several times until chopped. Add cilantro and Italian parsley, pulse again. Add oil, lime juice, cumin, coriander, and salt. Pulse until combined. Set aside in small serving bowl.

Italian Antipasto Salad

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I made this salad for a group of ladies and judging by how little of this was left, it was a hit 😉 The salami and provolone combo is what makes this crave-worthy and I like the different textures of the lettuces. The vinaigrette compliments this salad perfectly, and thanks to the Dijon it stays well mixed for long periods of time. Thanks for reading, enjoy!

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Italian Antipasto Salad – adapted from The Food Network

  • 1/2 head romaine lettuce, cut into bite-size pieces
  • 1/2 head butter lettuce, cut into bite-size pieces
  • 1/2 head iceberg lettuce, cut into bite-size pieces
  • 1 cup rinsed canned red kidney beans, patted dry
  • 1 cup rinsed canned garbanzo beans, patted dry
  • 8 ounces salami, cubed
  • 6 ounces Provolone, cubed
  • Grape tomatoes
  • Red Wine Vinaigrette, recipe follows
  • Salt and freshly ground black pepper

Directions –

Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.

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Red Wine Vinaigrette – adapted from Epicurious

  • 1/4 cup red-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • Salt and black pepper, to taste
  • 1/2 cup extra-virgin olive oil

Directions –

Pour all ingredients in a 8 ounce jar, replace the lid and shake vigorously.

Buffalo Chicken Salad with Blue Cheese Dressing

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In an effort to make something new using yesterday’s leftovers, I made this. I had just enough chicken from this pizza to make this boring salad a meal. I also whipped up a simple buttermilk blue cheese dressing to go with it. And because wasting a perfectly good dressing would be just plain dumb; I made a batch of delicious hot wings to go with it! I haven’t made these in years, but they’re worth the extra time required. Thanks for reading, enjoy!

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Buffalo Chicken Salad – adapted from The Pioneer Woman

  • Leftover marinated and grilled chicken from this, chopped
  • 2-3 TBSP Franks Red Hot
  • 2 TSBP butter
  • Romaine lettuce
  • avocado
  • cucumber
  • cherry tomatoes
  • Blue Cheese Dressing
  • Extra Blue Cheese Crumbles

Directions-

Place a skillet over medium heat; add the butter and Frank’s Red Hot. Heat just until butter has melted, then add chicken and coat with buffalo sauce. Turn off heat and set aside.
Heap tossed salad into individual bowls. Sprinkle blue cheese crumbles, cucumber, sliced avocado, chicken and cherry tomatoes and top with blue cheese dressing.

Homemade Blue Cheese Dressing – adapted from My Baking Addiction

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 2- 4  tablespoons buttermilk (more to thin out)
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon Worcestershire Sauce
  • 1/2 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon garlic powder
  • 1/2 cup Crumbled blue cheese

Directions- 

Combine mayonnaise, sour cream and milk in small bowl; mix until smooth. Stir in vinegar, Worcestershire sauce, sugar, salt, pepper and garlic powder until well blended. Fold in cheese. Transfer to container with tight-fitting lid. Chill until serving time. Stir well before serving.

Sweet and Sour Chicken

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I have made this twice in two weeks! My picky daughter loves this dinner and can't get enough of the peppers and pineapple 🙂 This is a fairly guilt-free take-out fake-out meal when you consider that Chinese restaurants bread and then deep fry their chicken, this is stir fried instead. Thanks for reading, enjoy! 🙂

Chinese Sweet and Sour Chicken – adapted from Steamy Kitchen via The Shiksa

  • 1 egg white
  • 2 tsp cornstarch
  • 1/2 tsp salt, divided
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 1 can (8 to 10 oz) pineapple chunks in juice (reserve the juice)
  • 1 tsp fresh grated ginger
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 2-3 tbsp brown sugar
  • 1-2 pinches cayenne pepper (or more to taste– spicy!)
  • 2 tbsp high heat cooking oil, divded (ex. grapeseed, peanut oil)
  • 1 red bell pepper, seeded and cut into 1-inch chunks
  • 1 yellow bell pepper, seeded and cut into 1-inch chunks

Directions – 

    In a bowl, whisk together the egg white, cornstarch, and 1/4 tsp of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

    Meanwhile, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, remaining 1/4 tsp of salt, and 1-2 pinches cayenne pepper (or more to taste–optional).

    Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tbsp of the oil and swirl to coat. Add the red and yellow bell pepper chunks and cook for 2 minutes. Remove from the wok onto a plate. Wipe the wok or pan dry.

    Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tbsp of oil and swirl to coat (be sure to fully coat the pan so the meat won’t stick). Add the chicken to the pan, spreading it out in one layer.

    Let the chicken fry, untouched, for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken will still be pinkish in the middle.

    Add the cooked bell peppers, pineapple chunks, and pineapple juice mixture to the pan. Let simmer for about 2 minutes until the chicken is cooked through. Remove from heat. Let the chicken rest for a few minutes till the sauce thickens. Serve over Jasmine rice.

Broccoli Cheese Soup II (with Ham)

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Even before I baked ham the other day, I already had plans for the leftovers! I wanted to make ham and potato soup, but he had a different craving. M loves Panera Bread broccoli cheese soup – I like it too. That’s not the problem…when I have a plan, I’m not immediately flexible to accommodate different ideas! He doesn’t really like my version because it’s not as thick as Panera’s – but I have a feeling they accomplish this by adding processed cheese. After deciding to go ahead with his plan, I quickly looked for a recipe that called for the stuff, but I couldn’t find one. I was in the parking lot of the grocery store, using my slow phone and didn’t have a whole lot of time. This recipe makes a small batch of thick, rich soup – all that half and half kept the base nice and creamy. I usually double my go-to recipe and use whatever milk I have, so it’s much thinner.

Verdict: Okay…this recipe is better than the other one. It’s rich and creamy, thanks to all that half and half! Also, the addition of diced ham (from a new recipe I’ll share soon) was a tasty, meaty and a perfect complement. Everyone loved it and the rolls I paired with it. Thanks for reading, enjoy!

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Panera Broccoli Cheese Soup – adapted from Cookbook-Recipes

  • 1 tablespoon butter, melted
  • ½ medium onion, chopped
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock
  • ½ pound fresh broccoli
  • 1 cup carrots, julienned
  • salt and pepper, to taste
  • ¼ teaspoon nutmeg
  • 8 ounces grated sharp cheddar cheese
  • 1 heaping cup of diced ham, optional

Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.