Holidays Archives - Foolproof Living

Chestnut Stuffing

Aysegul Sanford — Sat, 18 Nov 2023 20:54:03 +0000

Stuffing is one of my favorite Thanksgiving side dishes, and I like to think this stuffing recipe with chestnuts brings a special addition to the holiday table. Classic and simple, and a wonderful make ahead, let’s just say this will be one more task you can check off your holiday to-do list.

If you are interested in more chestnut recipes, we have a delicious recipe for Cream of Chestnut Soup, too. But don’t stop there. Get to cooking throughout November with plenty of Healthy Thanksgiving Recipes and Friendsgiving Food Ideas.

Ingredients

Whether you call it chestnut dressing or stuffing, the ingredients for this side dish remain the same. I provide plenty of tips when it comes to bread and chestnuts, too. We will need:

Bread: Go for white bread, sourdough bread, Italian bread, or cornbread, cut into ½-inch cubes with a sharp knife. Brioche is another option, however, store-bought brioche is very sweet and will alter the taste if you make a chestnut brioche stuffing. If you have a good bakery nearby or have the time to make Brioche at home, I say go for it. I personally think that it is worth all the effort.
Unsalted butter: Unsalted butter is best, but salted butter can be used, just make sure to adjust the salt in the recipe. Olive oil can be used as a dairy-free option.
Vegetables / Aromatics: A classic combo of onions and celery, along with fresh garlic for some punch, gives this chestnut sage stuffing recipe so much flavor.
Fresh herbs: Savory herbs including fresh sage, parsley, and fresh thyme will provide the best flavor, but you can substitute dried herbs if you are short on time.
Large eggs: Eggs bind and hold the stuffing together and give it that sought-after stuffing texture. Beat the eggs together separately before adding to the chestnut turkey stuffing mix.
Stock: Keep it vegetarian with Vegetable Stock, or use Chicken Stock, turkey stock, or low-sodium store-bought chicken broth instead.
Seasonings: I like to keep the seasoning simple with salt and pepper to allow the flavor of the chestnuts to shine.
Chestnuts: Use cooked and peeled chestnuts rather than raw ones. Feel free to cook your fresh chestnuts by following any one of our recipes. We recommend Boiling Chestnuts for their optimal texture. Fire Roasted Chestnuts are quick and easy, and Roasted Chestnuts for stuffing is a little bit harder in texture, so I recommend chopping them into smaller pieces. For convenience, you can also buy pre-cooked chestnuts online (affiliate link) or at grocery stores, just make sure ‘chestnuts’ are the only ingredient (no sugar) and be sure to drain them before using.

Substitutions and Optional Add-Ins

While the basic ingredients I listed above are more than enough, you can customize this chestnut dressing for turkey according to your tastebuds with a few delicious ingredients. Here are a few ways to do it:

Meat: Pancetta, sweet Italian sausage (casings removed and crumbled), or bacon are delicious and add a meaty bite. My favorite is chestnut pancetta stuffing, but sauteed crumbled sausage is delightful as well. The key is to make sure to sautee your meat of choice before adding it to the stuffing mixture.
Other veggies: This is where you can get creative. I like the addition of thinly sliced mushrooms or fennel.
Heavy cream: For a richer chestnut stuffing, substitute ½ cup of the stock with heavy cream.
A touch of sweetness: One small cubed apple or a handful of dried cranberries or raisins adds a pop of sweet flavor that would pair beautifully with the nutty flavors of this dressing recipe.
Nuts: While it will no longer be a chestnut stuffing, you can swap chestnuts for toasted and chopped walnuts or pecans instead.

How to Make Chestnut Stuffing

Making this turkey stuffing with chestnuts couldn’t be easier. I have got you covered whether you want to bake it in a baking dish or stuff it into the turkey. Here’s how to do it:

Prep equipment: Preheat the oven to 375 degrees F. Coat a 9×13-inch shallow casserole dish with softened butter.
Saute vegetables: In a large saute pan over medium-high heat, melt butter. Then, saute onions and celery until softened, about 5-7 minutes.
Add aromatics: Reduce to medium heat, add the garlic, and saute for 1 minute. Add the sage and saute for an additional minute. Remove from heat and allow to cool for 5 minutes.
Mix bread and herbs: In a large bowl, toss the cubed bread, parsley, and thyme.

Make stuffing mixture: Add eggs, stock, Kosher salt, pepper, and vegetable mixture to the bread mixture, gently tossing until just combined.
Add the star ingredient: Gently stir in the chopped chestnuts.
When it comes to cooking it, you have two options:
1. Bake in a casserole dish: Transfer the mixture to the shallow baking pan and spread into a single layer. Bake, uncovered until it is golden brown on top, about 35-40 minutes. Serve warm.
2. Stuff the turkey: Transfer the chestnut stuffing for turkey into the cavity of the bird until it is full and compact. Bake the turkey as needed until the internal temperature of the stuffing reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

How to Make Ahead and Store

This old-fashioned chestnut stuffing recipe is a wonderful make-ahead dish. Here’s how I like to make it ahead, store, and reheat leftovers:

Make Ahead: Prepare the stuffing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes, or until warmed through.

What to Serve With Chestnut Stuffing?

Turkey: Roasted Turkey with chestnut stuffing is a quintessential recipe for your Thanksgiving table, but it’s also wonderful with classics like Cranberry Sauce and Sweet Potato Casserole. If you are celebrating a smaller Thanksgiving, serve it with Turkey Loins or Baked Turkey Wings.
Chicken: If you prefer chicken during the holidays, pair it with Air Fried Cornish Hens, Goat Cheese Stuffed Chicken, or Whole Roasted Chicken.
Beef: Follow along with Italy and many European countries and serve chestnuts in stuffing for Christmas dinner with Roast Beef, Pot Roast, or try my Reverse Sear Tenderloin.

Expert Tips

While this recipe is pretty straightforward and not much different than making any other stuffing, I think there are a few things to pay attention to. Here are a few helpful tips for the best chestnut stuffing recipe:

Use day-old bread: Stale bread is best for stuffing as the dry texture absorbs all the moisture from the stock. If you only have fresh bread on hand, cut it into cubes and spread out onto a rimmed baking sheet to dry out overnight, or go for toasted bread by placing the bread cubes in a preheated 375 degrees F oven until slightly dry, about 7-10 minutes.
Store-bought bread cubes: If you are short on time, feel free to use Pepperidge Farm stuffing cubes or those clear bags of bread cubes you find throughout the grocery store this time of year.
Amount of liquid: We are looking for a texture that is ‘moist but not soggy’. To achieve this, the stock may have to be adjusted based on the type of bread you use. For best results, start with the 2 ½ cups in the recipe card, then add additional stock ⅛ cup at a time if you find the stuffing mix is a little dry.
Adding meat: If you are using meat, make sure to cook it through before adding it in.
Do not overmix: When you are mixing the chestnut turkey dressing, it is imperative that you are doing it in a gentle way. You do not want to break the bread cubes, as this will create a crumbly, mushy texture. The bread cubes will absorb the liquid and will produce a nice texture when gently tossed.

FAQs

What is the origin of chestnut stuffing?

Stuffing with chestnuts is said to have been around for more than 200 years, with the first recipe in print found in The Frugal Housewife by Susannah Carter in 1772.

Are chestnuts supposed to be soft?

This is more about personal preference. Boiled chestnuts will be soft and creamy, whereas fire-roasted or roasted chestnuts will be harder. If you make roasted chestnut stuffing, cut them into smaller pieces.

Can chestnut stuffing be frozen?

Even though you can technically freeze this dish, we do not recommend freezing as the texture will be mushy once thawed. That being said, if you would like to freeze the chestnut stuffing, do so by transferring it to a freezer-safe airtight container with room at the top for expansion. Freeze for up to 1 month. Thaw the frozen stuffing overnight in the fridge. Reheat in a 325-degree oven for 15-20 minutes, or until warmed through.

What is the difference between stuffing and dressing?

While the two terms are used interchangeably, the name you use largely depends on the region you are from and the cooking method. Technically speaking, ‘stuffing’ is cooked inside the cavity of the turkey, whereas ‘dressing’ is baked exclusively outside the turkey in a separate baking dish.

Other Stuffing Recipes You Might Also Like:

If you try this recipe for Chestnut Stuffing, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut Stuffing Recipe

Chestnut Stuffing, a classic Thanksgiving (or Christmas) dinner favorite, combines cooked chestnuts with a medley of vegetables and fresh herbs, creating a rustic, flavorful side dish that's a hit at any festive gathering.

Course American

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

4 tablespoons unsalted butter (2 oz) plus more to coat the casserole dish
1 small onion chopped
2 stalks celery chopped
3 cloves garlic minced
2 tablespoons fresh sage chopped
1 pound day-old white bread ~10 cups, cut into ½ inch cubes
2 tablespoons fresh parsley chopped
1 tablespoon fresh thyme chopped
2 large eggs beaten
2 ½ cups vegetable stock or chicken or turkey stock would also work
1 teaspoon Kosher salt
1 teaspoon ground black pepper
1 ½ cups cooked chestnuts* roughly chopped

Instructions

Preheat the oven to 375 degrees F. Coat a 9×13-inch casserole dish with softened butter.
Melt butter in a large skillet over medium-high heat. Add the onion and celery and saute for 5-7 minutes until softened.
Add the minced garlic and saute for an additional minute, being careful not to burn it. If necessary, reduce the heat.
Add the chopped sage and saute for 1 minute. Take the skillet off the heat and set it aside to cool for 5 minutes.
Place the cubed bread, parsley, and thyme in a large bowl. Toss to combine.
Add the eggs, stock, Kosher salt, pepper, and the cooked vegetables, lightly tossing everything until just combined. Do not overmix.
Using a spatula, gently fold in the chestnuts.
Transfer the mixture to the prepared baking dish and spread it evenly, lightly pressing in the dish. Bake uncovered for 35-40 minutes until it is lightly browned on top. Alternatively, you can transfer the chestnut stuffing into the cavity of the bird until it is full and compact. Roast turkey as needed until the internal temperature reaches 165 degrees F. Allow to cool, then scoop and serve alongside the carved turkey.

Notes

Yields: This recipe makes a stuffing good for 8 servings. It is enough the fill the cavity of a 14-20 pound turkey if you prefer to stuff it into your turkey. Otherwise, you can bake it in a 9X13 casserole dish. The nutritional values below are per serving.
Stale bread: Using a day-old (or dry) bread is key to making this recipe. You can cube the bread the night before and store it uncovered to dry it out. Or, you can bake the cubes on a baking sheet in a 375-degree F oven for 10 to 12 minutes without browning. However, make sure that they are fully cooled before using them in this chestnut stuffing recipe.
Chestnuts: You can purchase already-cooked chestnuts from the store. Just make sure that the only ingredient in the packaging is chestnuts. Alternatively, you can buy raw chestnuts and cook them yourself. I highly recommend buying Italian chestnuts (instead of Chinese) as they are easier to peel. You can boil chestnuts, roast them in the oven, or even roast them in an open fire following our recipes.
Moisture: If you feel the chestnut dressing appears dry, you can add more stock in ⅛ cup increments to your preferred moisture. Remember that the stock will evaporate slightly during the cooking. It is best not to make this stuffing too moist.
Make Ahead: Prepare the dressing up until baking, cover with plastic wrap, and refrigerate 1 day in advance. Remove from the fridge 30 – 45 minutes before baking to bring to room temperature. Uncover and bake as directed.
Storage: Leftover stuffing will keep in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before storing it.
Reheat: Reheat in a preheated 325-degree oven for 7 – 10 minutes or until warmed through.
Covering the top: During our recipe testing, we did not feel the need to cover this dressing with foil while it was baking in the oven. However, if yours is browning too quickly (especially if you are cooking multiple things in your oven), you can cover it with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last 5-10 minutes to ensure it is fully cooked.

Nutrition

The post Chestnut Stuffing appeared first on Foolproof Living.

Green Bean Casserole Without Mushroom Soup

Aysegul Sanford — Wed, 15 Nov 2023 18:28:55 +0000

Green bean recipes are a must for tender, nutritious, and versatile eats. They are also a part of any collection of Healthy Thanksgiving Recipes or Friendsgiving Potluck Ideas. If you agree, I recommend trying my other crowd-pleasing green bean dishes, such as my rich and robust Buttery Garlic Green Beans. Or, transform this vegetable into an endlessly customizable vegan snack or side dish with my Air Fried String Beans recipe. No matter how you prepare them, these green beans will surely be the star of your dinner menu.

Ingredients You’ll Need

You don’t have to sacrifice an ounce of flavor when making this gourmet mushroom-free recipe. A quick roux and umami-rich ingredients, like bold cheeses, are all you need to make the ultimate substitute for cream of mushroom soup in a green bean casserole.

Fresh green beans: Fresh, firm, and unblemished green beans (also sold as string beans) are essential to giving this dish its mildly sweet, earthy flavor. Before using them in your recipe, clean and dry your veggies as much as possible, trim their ends, and cut them into two-inch pieces.
Unsalted butter: Butter is the key to achieving a rich, decadent flavor profile when making the roux and prepping your baking dish. You may also use salted butter instead, but be sure to adjust the other seasonings to avoid over-salting your recipe.
All-purpose flour: Flour is an essential ingredient in any roux, which will help thicken the sauce of your green bean casserole.
Vegetable stock: I use vegetable stock in this recipe to lend it a light, fragrant flavor. However, you may also use chicken stock to give your mushroom-free green bean casserole extra hearty, savory undertones.
Heavy cream: Heavy cream is the key to giving creamy decadence to this simple casserole recipe. You can also use 2% milk for a lighter, low-calorie green bean casserole, though your recipe won’t have the same rich, thick flavors.
Cheese: Strong cheeses make the perfect substitute for cream of mushroom in green bean casserole, given their savory umami flavor. I use a mixture of white cheddar and parmesan cheese in this recipe, but you may also add more white cheddar if you prefer not to use parmesan. You can also use Colby Jack for a butterier, mildly sweet taste.
Fresh herbs, spices, and seasoning: Bright, warm, and savory, the ultimate seasoning for this green bean casserole recipe is a mixture of fresh thyme, ground nutmeg, Kosher salt, and ground black pepper. For a slight spice kick, you may also add a pinch of red pepper flakes, though this ingredient is optional.
French fried onions: Any store-bought French fried onions, including the Durkee brand, will give your casserole a crisp, rich topping.

Substitutions and Optional Add-Ins

Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans!), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
Enhanced umami flavors: To give your cheesy green bean casserole without mushroom soup even more umami flavor, add one tablespoon of soy sauce or Worcestershire sauce to your sauce mixture. If you find this amount insufficient, feel free to add more, tasting as you go. However, please keep in mind that a little goes a long way with these salty ingredients, and you may have to adjust the amount of salt used to avoid an overly salty casserole.
Bacon: Crisp, rich, and salty, bacon (or turkey bacon) makes an impeccable addition to this green bean casserole recipe. To ensure the meat cooks fully and maintains its crunch, I recommend first cooking your bacon until lightly crispy, chopping it up, and sprinkling it on top of your casserole as an extra topping.
Sour cream: Want to give this dish extra tangy, creamy overtones? Making an old-fashioned green bean casserole with sour cream (Grandma’s style) is an easy way to do it. Simply use one cup of sour cream instead of this recipe’s chicken stock. Alternatively, to make a low-fat green bean casserole, use one-half Greek yogurt and one-half sour cream instead.

Alternative Toppings

Want to make your green bean casserole with an alternative topping that will make the most of your pantry and stun your dinner guests? Prefer to make it without fried onions or want to use up some of the crackers in your pantry? These simple solutions will ensure your side comes out with all the crisp, savory taste of traditional green bean casserole recipes.

Panko breadcrumbs: A go-to substitute for fried onions in green bean casserole, one cup of lightly toasted panko breadcrumbs make an excellent topping when mixed with two tablespoons of parmesan cheese. Even better, you can sprinkle this rich, savory mixture on top of your green bean casserole at the beginning of baking to simplify the cooking process.
Crumbled croutons: Crumbled croutons—pre-seasoned and already crisp—make another great topping for this green bean casserole recipe.
Crackers: Equally parts crunchy and buttery crackers are a simple, cost-effective substitution for fried onions in green bean casserole recipes. Most people prepare green bean casserole with Ritz crackers due to their rich, mildly sweet flavor, but feel free to experiment with whatever crackers best fit your desired flavor profile.
Cornflakes: Don’t want to run to the grocery store for extra ingredients? No problem! For this simple green bean casserole topping, you only need to crumble one cup of cornflakes on top of your casserole before baking.
Caramelized onions: Take your no-mushroom green bean casserole recipe to the next level by adding caramelized onions’ sweet, rich, and robust flavor. Simply prepare your caramelized onions separately and add them to your casserole while adding your blanched green beans.

How to Make No Mushroom Soup Green Bean Casserole?

There’s no secret to making a delicious, crowd-pleasing green bean casserole without canned soup. These step-by-step instructions will ensure your casserole has all the tender, creamy, and rich flavors you love in this signature side.

Prep the green beans: Wash, dry, and trim the ends of your fresh green beans. Then, cut them into two-inch pieces and set aside.
Boil water and prepare the ice bath: Add water and salt to a large pot and bring it to a boil over medium-high heat. As this water heats, fill a separate large bowl with ice and water and set it aside.

Boil the green beans: Following the blanching method I describe in my foolproof guide to boiling green beans, add the green beans to the boiling water and cook until crisp and tender—5-7 minutes in total. Be careful not to overcook the veggies during this step, as they should still maintain their shape and firm texture to avoid mushiness.
Cool the green beans: Use a slotted spoon or strainer to transfer the cooked green beans directly to the ice water bath. Let the green beans sit in the ice bath for five minutes or until they cool to room temperature. Once cool, drain the green beans from the water, spread them on a clean kitchen towel, and pat dry as much as possible.

Prep the oven: Preheat the oven to 375 degrees F. While the oven heats, butter your casserole dish with a tablespoon of butter and set it aside.
Saute the garlic: Melt the remaining butter in a large skillet over medium heat. Add the garlic and saute it for 30 seconds.
Make the green bean casserole roux: Add the flour to the melted butter and whisk constantly until lightly browned (about five minutes). Then, gradually pour in the stock, followed by the heavy cream. Whisk the mixture constantly for about ten minutes until thickened, adjusting the heat as necessary to avoid burning.

Finish the sauce: Remove the roux from the heat and whisk in the cheddar cheese, parmesan, thyme, nutmeg, salt, pepper, and red pepper flakes (if using).
Add the green beans: Fold the blanched green beans into the sauce until they are evenly coated.

Fill the casserole dish: Transfer the green bean mixture to the prepared dish, evenly spreading the filling.
Bake and serve: Bake the dish in the preheated oven for ten minutes. Then, sprinkle the fried onion rings in an even layer over the casserole’s top and bake for five minutes or until the onions turn golden brown.

How to Make Ahead, Store, and Reheat?

You don’t need to stress over meal prep when making a homemade green bean casserole with no mushrooms. These pro tips make prep, storage, and reheating a breeze, whether you make this dish for Thanksgiving dinner or a weeknight meal.

Make ahead: To make your no-mushroom green bean casserole ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed.
Store: You can store your leftover green bean casserole in an airtight container in the fridge for 3-4 days.
Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through.
Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing. Unlike soup-based versions of this recipe, this dish comes together with a roux base, and sauces that use flour for thickening don’t hold up well through the freezing process. Furthermore, the fried onion topping will lose its crispness and become mushy while storing.

What to Serve with this Dish?

No one can resist the creamy decadence of a thick, veggie-packed green bean casserole. Not only is this recipe perfect for Thanksgiving or Christmas dinners (especially when served alongside roasted turkey, cranberry sauce, sweet potato casserole, and mashed potatoes!), but it also works as a tasty side dish ideal for Sunday supper.

Turkey: Roasted turkey is a given main when serving this decadent, creamy side dish. However, if you don’t want to spend all day in the kitchen, you can serve it with equally savory, tender turkey dishes, like Roasted Turkey Tenderloin, Baked Turkey Wings, and Turkey Meatloaf.
Chicken: Not a fan of turkey? No worries! No-mushroom soup green bean casserole makes an ideal pairing with any poultry main. Whole Roasted Chicken and Goat Cheese Chicken are five-star dishes worthy of a master chef’s kitchen, while Roasted Cornish Hens are a succulent way to prepare perfectly portioned meals for all your dinner guests.
Beef: When you make the best green bean casserole without cream of mushroom soup, it’s a given that you’ll want to serve it alongside your tastiest mains. My filling and savory Pot Roast and unbelievably tender Reverse Sear Chateaubriand are just what you need to satisfy your Instagram followers and your tastebuds.

Expert Tips

Below are some of the lessons we learned as we were testing this recipe for the blog. Follow our tips for the best green bean casserole without cream of mushroom soup:

Blanching the green beans: When boiling your green beans, be sure not to over-blanch them. Cooking them too long will produce a mushy casserole, so I suggest boiling the veggies long enough to maintain a firm texture and nice bite.
Making the roux: When preparing your roux, take your time cooking the flour, ensuring it’s lightly browned before adding more ingredients. Then, add the liquids gradually—whisking constantly—to avoid clumps, separating, and boiling.
Taste for seasoning: Just because this recipe is a healthier green bean casserole doesn’t mean you have to sacrifice an ounce of flavor. I highly recommend tasting your casserole sauce as you cook to ensure it achieves your desired flavor profile, adding more seasoning as necessary.
Fresh mushrooms: Clearly, this recipe teaches you how to make green bean casserole without mushrooms or mushroom soup. However, if you’d like to add fresh mushrooms to the mixture (preferably cremini or baby bella mushrooms), you won’t believe how easy it is. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated.
Covering the top: If you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve.
Let it rest: After removing the green bean casserole from the oven, let it rest for 10-15 minutes so the sauce can set.

FAQs

If you want to know more about this easy homemade green bean casserole, look no further! This no-fuss FAQ will answer all your questions, from the origins of green bean casserole to ideal texture tips.

Where did green bean casserole originate?

According to Wikipedia, this classic Thanksgiving side comes from the kitchen of Dorcas Reilly—a home economist working for Campbell’s test kitchen—in 1955. Reilly created this dish hoping to make a simple, accessible recipe for Americans using ingredients many had on hand—namely, canned green beans and cream of mushroom soup. Though the original recipe called for a mixture of cooked green beans, cream of mushroom soup, seasonings, and crispy fried onions, many have since adapted this dish to meet their own dietary needs, taste preferences, and available ingredients, leading to this recipe for homemade green bean casserole no soup.

How do you make green bean casserole less soupy?

Because we make this easy green bean casserole without mushroom soup, it’s unlikely to come out soupy like other soup-based versions. However, if you want to reduce the casserole sauce, you may cook it longer, let it sit longer, or drain excess sauce before serving. You might also consider adding breadcrumbs on top of your casserole, as this addition will soak up some of the liquid from the mixture, eliminating unwanted soupiness.

Which is better in a green bean casserole: canned or frozen green beans?

Fresh green beans are the best option to give your casserole a nutritious, mild taste. However, between canned and frozen options, I prefer frozen because these veggies tend to have a better, firmer bite to them.

Other Green Bean Recipes You Might Also Like

Tender, mild, and endlessly customizable, it’s no wonder why green beans are such a popular veggie. Below, you’ll find just a few of my favorite green bean recipes, guaranteed to pack your table with fresh, savory flavors in minutes.

If you try this Green Bean Casserole recipe without mushroom soup, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Green Bean Casserole without Mushroom Soup Recipe

Making Green Bean Casserole without Mushroom Soup is easy, and let’s face it, it is much healthier because it is made from scratch! Follow our foolproof recipe to make the best homemade green bean casserole and impress your friends with this delicious version of the classic Thanksgiving side dish.

Course Vegetarian Side Dish

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 25

Total Time 40

Servings servings

Calories 397kcal

Author Aysegul Sanford

Ingredients

2 pounds fresh green beans* cleaned, ends trimmed, and cut into 2-inch pieces
1 tablespoon kosher salt
5 tablespoons unsalted butter plus more to coat the casserole dish
3 cloves fresh garlic minced
¼ cup all-purpose flour
1 ¾ cups vegetable stock or chicken broth
½ cup heavy cream
4 ounces shredded white cheddar cheese approximately 2 cups
2 ounces Parmesan cheese* shredded approximately ¾ cup
1 teaspoon fresh thyme minced
⅛ teaspoon ground nutmeg
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes optional
1 cup French fried onions 6 ounces

Instructions

To blanch the green beans, place water and a pinch of salt in a large pot over medium-high heat. Bring it to a boil.
Meanwhile, fill a large bowl with ice and water. Set it aside.
Carefully add the green beans to the boiling water. Cook until crisp and tender, 5-7 minutes.
Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature for about 5 minutes. Drain.
Spread out the blanched green beans on a clean kitchen towel and pat dry as much as you can.
Preheat the oven to 375 degrees F. Butter the casserole dish with a tablespoon of butter and set it aside.
In the large skillet, melt the rest of the butter over medium heat. Add the garlic and saute for 30 seconds.
Add the flour and whisk constantly until lightly browned, for about 5 minutes.
While continuously whisking, gradually pour in the stock, followed by the heavy cream (again while gradually pouring), until thickened for about 10 minutes. Adjust the heat as necessary to avoid burning.
Off the heat, whisk in the cheddar cheese, parmesan, thyme, nutmeg, kosher salt, pepper, and red pepper flakes (if using).
Fold in the green beans and toss until they are evenly coated with the sauce.
Transfer the green beans to the prepared casserole dish and spread it out evenly.
Bake in the preheated oven for 10 minutes. Then, sprinkle the fried onion rings over the top of the casserole dish and bake for an additional 5 minutes until the fried onion rings are golden brown.
Serve.

Notes

Yields: This homemade green bean casserole makes enough for 6 to 8 side dish servings. The nutritional values below are per serving.
Canned or Frozen Green beans: I recommend using fresh green beans when making this dish because of their crisp, bright taste. However, if desired, you may also prepare frozen or canned green bean casserole. If using canned green beans (or canned French-style green beans), you’ll need three 14.5-ounce cans thoroughly drained and dried. If using frozen green beans, three 10-ounce bags should suffice. However, be sure to increase your casserole’s cooking time to 17-18 minutes to ensure it heats through, given the colder veggies. Furthermore, if you use canned or frozen green beans, you do not need to blanch the veggies before adding them to your casserole, so you can skip those steps.
Heavy cream: You can also use 2% milk for a lighter, low-calorie green bean casserole, though your sauce won’t have the same rich, thick flavors.
Cheese: We found that the addition of parmesan cheese provided the overall dish with the umami flavors it was lacking. However, if you do not have parmesan cheese, you can use more cheddar cheese. Also, you can use sharp yellow cheddar cheese in place of white cheddar.
Fresh mushrooms: Clearly, we wanted to show you how to make green bean casserole without canned mushroom soup in this recipe. However, if you’d like to add fresh mushrooms to the mixture (preferably baby bella mushrooms), you can easily do so in a few basic steps. Simply saute the sliced mushrooms with a tablespoon of butter, remove them from the pan, and prepare your roux. Once you drain your sauteed mushrooms (if necessary), add them to the sauce mixture while adding the green beans, tossing them until thoroughly coated.
Covering the top: During our testing, we did not feel the need to cover the top with foil. However, if you find your topping browns too quickly while baking, cover the casserole with aluminum foil until the baking is nearly complete. Then, uncover the dish for the last few minutes until ready to serve.
Make Ahead: To make it ahead of time, prepare the recipe until the step in which you transfer the green beans to the prepared casserole dish. Then, let the mixture cool down, cover it tightly with aluminum foil, and store it in the refrigerator for up to one day in advance. When ready to eat, bake the dish as directed.
Store: You can store your leftovers in an airtight container in the fridge for 3-4 days.
Reheat: To reheat your casserole, place it in a 350-degree F. oven for 7-10 minutes or until heated through.
Freezing: Though technically possible, I don’t recommend freezing green bean casserole without condensed soup, as it will likely come out mushy after thawing.

Nutrition

The post Green Bean Casserole Without Mushroom Soup appeared first on Foolproof Living.

Cauliflower au Gratin

Aysegul Sanford — Thu, 12 Oct 2023 22:38:36 +0000

I am always inspired by cauliflower because of the incredible recipes that are created from this humble vegetable. But let me tell you, this cauliflower au gratin recipe is so special. Adapted (with minor changes) from Ina Garten’s Cauliflower Gratin recipe, this is a sure winner. A year-round recipe that does especially well as a Thanksgiving side dish or as a part of your holiday dinner, it will be love at first bite. Think of this cauliflower side dish as comfort food the whole family will love.

If you love cauliflower as much as I do, be sure to check out Broccoli and Cauliflower Salad and Cauliflower Curry.

Ingredients

This cheesy cauliflower au gratin recipe requires a list of simple ingredients, one of the main ingredients being cauliflower. We will need:

Cauliflower: The key to this recipe is to have 3 pounds of cauliflower florets. In other words, we want 3 pounds total after cutting into pieces and removing the stalks and stems. I found the best way to ensure enough cauliflower to fill a 9 x 13-inch baking dish is to purchase a 3-pound and 2-pound head of cauliflower. Fresh cauliflower has a higher water content, so in this case, we want cauliflower that is a bit older.
Unsalted butter
Fresh cloves of garlic: While we prefer fresh garlic cloves, you can use garlic powder, but if you want to take this cauliflower au gratin casserole to the next level, do yourself a favor and use roasted garlic.
All-purpose flour
Whole milk: Low-fat milk can be used in place of whole milk, but it will not be as creamy. There is also a higher chance of curdling if a lower fat milk is used.
Seasonings: A simple mix of Kosher salt, black pepper, and nutmeg elevates the dish to new heights. For extra kick, a pinch of cayenne pepper can also be added.
Cheese: We are following along with the Barefoot Contessa’s cheesy cauliflower gratin recipe and using a mix of Gruyere and Parmesan cheese, but sharp cheddar cheese, Swiss cheese, or Fontina can be used in place of the Gruyere. Steer clear of pre-packaged shredded cheese, which contains anti-caking agents and can affect the consistency of the cheesy sauce.
Bread crumbs: Yet unlike Barefoot Contessa’s recipe, we went with Panko breadcrumbs for extra crunch. For extra indulgence, you could try crushed Ritz crackers mixed with a bit of melted butter for a salty, buttery crunch.
Optional garnish: Fresh parsley gives it a beautiful finish and color. Fresh chives would be a nice addition, too.

How to Make Cauliflower Gratin?

If you are looking for an easy recipe for cauliflower au gratin, you have come to the right place! There are three main parts to making a cauliflower gratin, but I can assure you your efforts will be worth it. Here’s how to do it in a few basic steps:

Boil cauliflower: Preheat the oven to 400 degrees F. In a large pot, place the cauliflower florets, a few teaspoons of salt, and enough water to cover everything. Bring to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes, or until the cauliflower is softened but still firm when pierced with a fork or knife. Drain and shake to remove any excess water. Set aside.
Make a roux: Melt butter in a large skillet over medium heat. Add the garlic and stir for 30 seconds until fragrant. Add the flour and whisk constantly until the flour is cooked (but not browned) for 1 minute, until a thick paste forms.
Make the white sauce: While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a gentle boil and cook for 2-3 minutes, or until slightly thickened.

Add the cheese: Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
Add cauliflower: Add the cooked cauliflower florets and toss to combine. Transfer the mixture to a 9 x 13-inch baking pan. Sprinkle the top with the remaining Gruyere cheese, Parmesan cheese, and panko breadcrumbs.

Bake: Bake for 25-30 minutes until the cheese is bubbling and the top is browned. At this point, the cauliflower should be tender when pierced with a fork.
Garnish and serve: Allow to cool for 5-10 minutes. Garnish with a sprinkle of parsley, and enjoy.

How to Make Ahead, Store, Freeze, and Reheat?

This scalloped cauliflower recipe is a wonderful make-ahead and can be stored in both the fridge and freezer. To do so properly, simply:

Make Ahead: Blanch the cauliflower and make the creamy sauce up to 2 days in advance. Store each separately in airtight containers in the refrigerator. Or, make the entire casserole dish 1 day in advance. Remove from the fridge at least 30 minutes before baking.
Storing Leftovers: Leftover gratin of cauliflower can be stored in an airtight container in the fridge for up to 3 days.
Freezing: Cauliflower gratin can be frozen, but keep in mind the texture may be affected once reheated due to the water content in cauliflower. For best results, cool the gratin completely (to prevent the formation of ice crystals) and store it in a freezer-safe airtight container with a piece of plastic wrap directly on the surface. Label, date, and freeze for up to 3 months.
Thawing: Thaw frozen gratin overnight or up to 24 hours in the refrigerator.
Reheating: Reheat leftovers, uncovered, in a preheated 350 F oven for 15-20 minutes. If reheating frozen but thawed cauliflower gratin, it could take up to 30 minutes. If reheating from frozen, bake at 350 F for 45 minutes – 1 hour, tented with aluminum foil, then remove the aluminum foil during the last 15 minutes of baking.

Variations

Cauliflower gratin is a gorgeous recipe that can be elevated or adapted based on what you are craving. Below are a few variations of this basic recipe that you can also try:

Roasted Cauliflower Au Gratin: If you enjoy the smoky roasted flavors, instead of blanching your cauliflower, you can roast them in the oven. To do so, drizzle the florets with a tablespoon of olive oil and season with salt and pepper. Bake for 15-20 minutes or just until softened. Transfer it to your baking dish and drizzle the creamy cheese sauce over the cauliflower. Then bake your roasted cauliflower gratin following the recipe as written.
Broccoli Cauliflower Au Gratin: For more of a healthy and veggie-packed version, you can swap out half the cauliflower for an equal amount of broccoli instead. You can blanch them at the same time, so it is just a quick and easy swap.
Potato and Cauliflower Gratin: If you want to incorporate potatoes into this dish, it is totally possible and easy to do so. Simply swap out one pound of cauliflower for one pound of peeled and cubed Yukon gold potatoes. I recommend cutting the peeled potatoes into bite-sized chunks and boiling them in water until al dente. Be sure to drain them well before adding them to the cheese sauce with the cauliflower florets.

What to Serve It With?

Decadent yet easy cauliflower au gratin is a beautiful side dish for holidays and special occasions. I love to make it a part of my Thanksgiving dinner menu, and it makes a fun addition to Friendsgiving menu ideas. But it is delicious enough to enjoy with any main dish when you are craving a cheesy, delectable vegetable side dish. Serve it with:

Poultry / Meat: This cauliflower cheese gratin makes the perfect side dish to serve alongside a hearty protein like Turkey Tenderloin, Turkey Meatloaf, Goat Cheese Stuffed Chicken, or Seared Beef Tenderloin.
Bread: Make it extra indulgent alongside Brioche Rolls, Air Fryer Garlic Bread, or Foccacia.
Side Salad: If you’d prefer to turn this scalloped cauliflower au gratin dish into a vegetarian meal, its rich flavors and textures would pair beautifully with our Butternut Squash Salad, Shaved Brussel Sprout Salad, or Acorn Squash Salad.

Expert Tips

As you can see, the recipe for this creamy side dish is pretty straightforward. However, we learned a few lessons during our recipe testing that I think are important to share to help you end up with the best cauliflower au gratin of your life (I know it is quite a bold statement, but I mean it.):

Cauliflower florets: As noted above, the total weight of the cauliflower is in reference to the cauliflower florets, not the whole head of cauliflower. I’ve found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total.
Blanching the cauliflower: Make sure to cook the cauliflower in a large pot of boiling salted water and keep a close eye on the texture. We are not cooking the cauliflower all the way through, just enough to parboil it into tender cauliflower florets as it will continue to cook in the oven.
Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
Patience is key with the bechamel sauce: When you are making the roux (aka bechamel sauce), patience is the key. Do not rush, and be sure to cook the flour with the butter for at least 1 minute so that you cook out the raw flavor of the flour. For ease, make the roux with a wooden spoon, then switch to a whisk when you begin adding the milk. And whatever you do, do not leave it unattended.
Look for nape: A simple way to check if the sauce has the right thickness is to dip a wooden spoon in it. When you remove the spoon, the sauce should cling to its back rather than being runny. This is referred to as “nape” in French.
Cold milk vs warmed milk: Slightly warmed or room temperature milk mixes better, but we tested the recipe with cold milk, and it worked just as well.
Don’t fret about consistency: Upon first making the cheese sauce, it may seem a little loose, but keep in mind that some of the moisture will evaporate in the oven, and it will thicken as it bakes.
Browning: If the cauliflower is tender, but the top hasn’t browned enough, place it under the broiler for 1 minute or until browned to your liking. Make sure to check it often to avoid burning.

FAQs

What is cauliflower au gratin?

Cauliflower au gratin is a twist on the French potatoes au gratin that features delicious cauliflower coated in a cheesy bechamel sauce, then topped with breadcrumbs and baked until golden brown and bubbly.

Why is my cauliflower gratin watery?

A watery cauliflower au gratin can be due to overcooked cauliflower, too thin bechamel sauce covering the dish while baking, or too low of an oven temperature. To remedy this, place it back in the oven, uncovered, to evaporate some of the moisture.

Can you make cauliflower au gratin ahead of time?

Yes, easy cauliflower gratin is a wonderful make-ahead recipe and can be made 1 day in advance. Bring it to room temperature before baking.

Can cauliflower au gratin be frozen?

Yes, you can freeze cauliflower au gratin. Keep in mind, however, that freezing the gratin may affect the texture upon reheating. Simply bring it to room temperature, and transfer it to a freezer-friendly container. Cover well (to avoid freezer burn) and freeze for up to 3 months. Thaw overnight in the refrigerator.

Other Cauliflower Side Dishes You Might Like:

It is no secret that this cauliflower bake makes a delicious side dish to serve along with any of your favorite main dishes. Here are a few other cauliflower recipes that you might also like to try:

If you try this Cauliflower Gratin recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cauliflower Au Gratin Recipe

This Cauliflower Au Gratin is a delightful cheesy bake that elevates cauliflower to a golden and crispy treat. Whether you make it a part of your Thanksgiving menu or serve it as a side dish to accompany your favorite steak and chicken recipes, it is guaranteed to impress.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings Servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

2 heads cauliflower cut into bite-sized florets (total of 3 pounds of florets) *
Kosher Salt
3 tablespoons unsalted butter
3 cloves garlic finely minced or pressed
3 tablespoons all-purpose flour
2 ¼ cups whole milk
1 ½ teaspoons Kosher salt
¾ teaspoon ground black pepper
Pinch of nutmeg
1 ¾ cups Gruyere cheese shredded, divided – 6 ounces – Swiss or Cheddar cheese would also work
¾ cup grated Parmesan cheese divided
½ cup panko breadcrumbs
2 tablespoons fresh parsley chopped

Instructions

Preheat the oven to 400 degrees F.
Place the cauliflower florets in the stock pot and a few teaspoons of salt and cover with water.
Cover the pot and bring it to a boil over high heat, then reduce to medium heat and cook for 4-5 minutes until the cauliflower is softened but still firm when pierced with a fork or knife.
Drain and shake to remove any excess water. Set aside.
Meanwhile, melt the butter in a large skillet* over medium heat. Add the garlic and saute for 30 seconds to soften.
Add the flour. Whisk constantly until the flour is cooked (but not browned) for 1 minute.
While whisking constantly, pour in the milk and increase the heat to medium-high. Bring it to a boil and cook for 2-3 minutes or until thickened but still smooth.
Remove from the heat and add the Kosher salt, ground pepper, nutmeg, 1 cup of Gruyere cheese, and 1/4 cup of Parmesan cheese. Whisk to combine until the cheese melts and the mixture is smooth.
Add the cauliflower florets and toss to combine.
Place the mixture into the baking dish and smooth it out evenly.
Sprinkle the top of the mixture with the remaining Gruyere cheese, Parmesan cheese and panko bread crumbs.
Bake for 25-30 minutes until the cheese is bubbling and the top is browned. The cauliflower should be tender when pierced with a fork or knife.
Cool for 5 minutes, garnish with parsley if desired and serve.

Notes

Yields: This recipe makes a 9 by 13 casserole full of cauliflower gratin, which is ideal for serving as a side dish for 6 (generous portions.) The nutritional values below are per serving.
Cauliflower florets: The total weight of the cauliflower (3 pounds) is in reference to the cauliflower florets, not the whole head of cauliflower. During our recipe testing, we found the stalks weigh about 1 pound each per head, so pick up a 2-pound and 3-pound cauliflower head to get 3 pounds of florets in total.
Use a large enough skillet to mix everything together: I used a 12-inch skillet (affiliate link), which was large enough to make the cheese sauce, and tossed all the cauliflower so that each floret was coated with the sauce.
Make Ahead: You can make this dish a day in advance. Simply follow the recipe until you place the cheese and cauliflower mixture into the casserole dish (until step 11.) Bring to room temperature and cover well. Keep it in the fridge until you are ready to bake. When ready, follow the recipe as written and bake.
Storage: You can store the leftovers of this cauliflower casserole (after they come to room temperature) in an airtight container for up to 3 days in the fridge.

Nutrition

The post Cauliflower au Gratin appeared first on Foolproof Living.

French Apple Cake

Aysegul Sanford — Fri, 29 Sep 2023 17:16:34 +0000

If you have ever wondered what to bake with apples, this easy apple cake will offer the perfect solution. Adapted from the incredible David Lebovitz (who actually adapted it from Dorie Greenspan’s cookbook Around My French Table), it is a great alternative to my other favorite fall-inspired apple dessert, Almond Flour Apple Cake.

And if you have plenty of fresh apples on hand or just want to celebrate apple season, be sure to also check out my Apple Cranberry Cake and Apple Roses.

Ingredients

This French apple rum cake requires just a short list of simple ingredients, many of which are probably already in your pantry. We will need:

Butter: Unsalted butter allows you to control the level of salt in the cake, but salted butter can also be used. If you decide to use salted butter, be sure to omit using salt in the batter.
Apples: I used a mix of Honeycrisp apples and Granny Smith apples, but you can use any variety of apples. Some other good baking apples include Fuji, Golden Delicious, Braeburn, Jonagold, and Pink Lady.
All Purpose Flour
Baking Powder
Kosher Salt
Whole Eggs: Use large eggs for the most consistent texture.
Coconut Sugar: Since we only share desserts made with natural sweeteners, I made this easy fresh apple cake with coconut sugar, but you can use your favorite dry granulated sugar, like regular white sugar or brown sugar.
Dark Rum: Dark rum transforms it from a regular apple cake to an easy French apple rum cake with a touch more elegance. My favorite rum to use here is Myer’s or Mount Gay.
Vanilla Extract: If a fresh apple cake with rum is not your cup of tea (or prefer a no-alcohol version), you can skip the rum altogether and use a full tablespoon of vanilla extract in its place.

Optional Add-Ins

If you want to jazz things up a bit, you can add one, two, or all of the following to make this apple cake recipe just the way you want it.

Ground Spices: Sprinkle in 1-2 teaspoons of ground cinnamon and a dash of fresh nutmeg, or give it a nice warmth with 1 teaspoon of apple pie spice mix.
Nuts: Toss in some toasted, chopped walnuts, pecans, or slivered almonds for extra crunch.
Dried Fruit: Give it even more sweetness with raisins or golden raisins.

How to Make an Apple Cake?

For a fast and easy method, I like to bake the apple cake in a springform pan. With that being said, you can use a regular cake pan, just make sure to grease the pan well before adding the batter. Here’s how I like to do it:

Prep equipment: Place the oven rack in the middle position. Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line the bottom with parchment paper, place it on a sheet pan, and set it aside.
Melt butter: Melt the butter in a small saucepan. Set it aside to cool while you prepare the rest of the batter.
Prepare the apples: Remove the core and peel the apples, then cut into 1-inch chunks.
Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.

Whisk wet ingredients: In a large bowl, whisk together eggs and sugar until thoroughly mixed and glossy. Then, whisk in the rum and vanilla.
Make apple batter: Add half of the flour mixture into the wet ingredients, followed by half of the melted butter. Alternate once more with the rest of the flour and remaining butter and stir until just combined. Fold in the apple chunks, making sure each one is coated with the batter.
Bake: Transfer the batter to the prepared pan and smooth the top with a rubber spatula. Bake for 50 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean.

Cool: Allow to cool for 5-10 minutes, then run a knife around the edges to gently loosen the cake from the pan. Remove the sides of the springform pan or gently remove from the cake pan. Transfer to a cake platter or large plate. Cool for at least 1 hour. Sprinkle it with powdered sugar (if preferred), before serving.

How to Store This Apple Cake?

This easy French apple cake recipe is a great make-ahead cake that you can enjoy throughout the week. While it is best on the day it is made, it keeps fresh if stored properly. Here is how I do it:

Storage: The apple rum cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap.
Freezing: Due to the high ratio of liquid coming from the apples, I do not recommend freezing this cake.

How to Serve?

Whether you want to enjoy this apple cake as the French do or give it more of an American spin, some of my favorite ways to serve include:

Ice Cream: Serve it slightly warm with a scoop of vanilla ice cream, such as Honey Vanilla Ice Cream or more decadent caramel ice cream.
Cream / Sugar: Finish it with a dollop of creme fraiche, mascarpone cheese, Maple Whipped Cream, or a simple sprinkle of confectioner’s sugar.
Sauce: Drizzle it with storebaught caramel sauce, date caramel sauce, or fruit preserves.
Coffee / Tea: The sweet apple cake goes particularly well with bitter espresso or a mild cup of tea, such as Earl Grey.
Wine: Serve it as the French would, with a chilled glass of Sauternes (a sweet dessert wine) or an after-dinner beverage, like Calvados or Brandy.

Expert Tips:

While the recipe for this homemade apple cake recipe is pretty straightforward, there are a few things that I’d like to share to ensure the best results. Below are a few lessons I learned while testing the recipe:

Use room temperature ingredients: When all the ingredients are roughly the same temperature, it makes for a more cohesive batter. In this case, make sure to allow time for the butter to cool down and allow the eggs to come to room temperature.
Prevent the apples from oxidizing: For some added insurance, you can toss the diced apples with a squeeze of fresh lemon juice to prevent browning. The fresh citrus juice adds a nice little tang, too.
Cubed Apples: As you can see in the pictures, this cake is a bit different than your usual fluffy apple cake recipe. Rather, it is cubed apples covered with cake batter. Due to the high moisture content of the cubed apples, it doesn’t rise as much as you would expect.
Use the right pan: I used an 8-inch springform cake pan for easy removal. You can also use a 9-inch springform pan, just note that the cake will be thinner. If you do not own a springform pan, a regular 8 or 9-inch cake pan will do, just make sure to thoroughly grease the bottom and sides, and line the bottom of the pan with a circle of parchment paper.
Pay attention to baking time: Bake times will vary based on your oven. Start checking the cake at the 50-minute mark, and continue to bake in 5-minute increments until golden brown and springy.
Browning: If you use coconut or brown sugar as your sweetener, the top of the cake will brown more compared to using granulated sugar.
Cool completely: For best results, cool in the pan for 5 minutes, loosen the sides, and then transfer to a cake plate. It is best if you let it cool for at least an hour.

FAQs

What country did apple cake originate from?

There are many different variations of apple cake throughout the world thanks to regional and religious influences. The first version of French apple cake, tarte tatin, which is technically more like an upside-down version of apple pie, was invented by the Tatin sisters at their hotel Lamotte Beuvron in the 19th century.

What is a substitute for dark rum in apple cake?

Simply replace the dark rum with more vanilla extract. Feel free to use up to one full tablespoon of vanilla extract.

What’s the difference between apple pie and apple cake?

Apple pie is an apple dessert where apples are the filling between two crusts made from shortcrust pastry. Apple cake, on the other hand, is diced apples surrounded by a batter made primarily of butter, flour, and sugar.

Other Baked Goods with Apples You Might Also Like:

Wondering what you can make with fresh apples? Well, you have come to the right place. Here are a few other apple recipes you might also like:

If you try this French Apple Cake, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

French Apple Cake Recipe

This French Apple Cake is a simple yet classic fall cake featuring cubed apples folded in batter that is flavored with dark rum. Made with just a few everyday ingredients, it is a French apple dessert that you can make with only 15 minutes of hands-on time.

Course Cake

Cuisine French

Diet Vegetarian

Prep Time 10

Cook Time 50

Cooling time 1

Total Time 2

Servings slices

Calories 266kcal

Author Aysegul Sanford

Ingredients

8 tablespoons unsalted butter plus more for greasing the pan (110gr.)
4 large apples ~2 pounds, I used a mix of Honey Crisp and Granny Smith Apples
¾ cup all-purpose flour 110 gr.
¾ teaspoon baking powder
⅛ teaspoon Kosher salt
2 large eggs room temperature
¾ cup coconut sugar or brown sugar*
2 tablespoons dark rum
½ teaspoon vanilla extract
1 teaspoon powdered sugar optional

Instructions

Preheat the oven to 350 degrees F (180 C). Generously butter an 8-inch** round springform pan. Line it with parchment paper, place it on a sheet pan, and set it aside.
Place butter in a small saucepan and heat until fully melted. Let it cool off the heat while you are working on the rest of the ingredients.
Core and peel apples, then cut them into 1-inch chunks. Set them aside.
Whisk together flour, baking powder, and salt in a small bowl. Set it aside.
In a large bowl, whisk together eggs and sugar until thoroughly mixed. Whisk in the rum and vanilla.
Whisk half of the dry ingredients into the wet ingredients, followed by half of the now-cooled melted butter.
Stir in the rest of the flour mixture and butter. Whisk until fully combined.
Fold in the apple chunks and make sure that they are fully coated with the batter.
Transfer the batter to the prepared cake pan and smooth the top with a spatula. Place the cake pan on a sheet pan (we do this to catch any bubbling juices.)
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Let it cool for 5 minutes, then run a knife through the edges to loosen the cake from the pan.
Transfer to a cake platter (or a wire rack) and let it cool for at least an hour before serving. If preferred, you can sprinkle it with a small amount of powdered sugar before serving.

Notes

Yields: This recipe makes an 8-inch cake (8 slices). The nutritional values below are per slice.
Sugar: You can substitute coconut sugar with an equal amount of brown sugar or granulated sugar. If you use granulated sugar, the surface of the cake will not brown as much.
Cake pan: A 9-inch springform pan would also work, but the cake will be thinner. If you do not own a springform, you can make this in a cake pan, but make sure to grease it well so that it will come out easily.
No alcohol version: If you prefer to use no alcohol or just want to skip the rum altogether, use a full tablespoon of vanilla extract in its place.
Storage: This cake will keep fresh for up to 3 days at room temperature, covered on the kitchen counter. Since the cake itself is very moist, it’s best to store it covered with a cake dome, overturned bowl, or with a few toothpicks inserted throughout the top of the cake and then tented with plastic wrap. Alternatively, you can cut it into slices and store in an airtight container.
Serving suggestions: A dollop of crème fraîche is possibly the most French way of serving it, but you can also top it off with a scoop of vanilla ice cream.
Cubed Apples: As you can see in the pictures, this cake is a bit different than your usual batter-heavy apple cake recipe. Rather, it is cubed apples covered with cake batter. Please be aware that due to the high moisture content of the cubed apples, it doesn’t rise as much as you would expect.

Nutrition

The post French Apple Cake appeared first on Foolproof Living.

Reverse Sear Beef Tenderloin

Aysegul Sanford — Tue, 20 Dec 2022 21:50:06 +0000

Perfectly tender and exquisitely seasoned, this beef loin recipe is the ultimate dish for special occasions. Adapted from Cook’s Country’s Classic Roast Beef Tenderloin recipe, following this step-by-step guide, you can now cook this expensive cut of meat with confidence.

All you need is the right technique, some planning, and just a few basic seasonings – salt and pepper! – to treat your family and friends to chateaubriand’s full-bodied flavor. Whether you serve this beef tenderloin for Christmas dinner, Easter dinner, or just because, this roast tenderloin recipe will be your go-to whenever you want to impress.

What is Beef Tenderloin?

Whole beef tenderloin is a long, lean piece of meat that comes from the back bottom area of the cow. Though expensive, tenderloin is considered the softest, most tender cut of beef (more tender than prime rib!) and has fewer calories than fattier parts.

The uncut beef loin is usually uneven, with a thick middle section that tapers off to thinner ends. However, butchers often cut off the ends to yield an even, center cut of beef, referred to as the chateaubriand. Filet mignon steaks, then, are just chateaubriand cut into smaller pieces.

What Does Reverse Searing Mean?

Reverse searing is a two-part method in which you begin cooking using one tool, such as an oven, and finish with another, such as a stovetop. This two-part system is the key to getting perfectly cooked beef loin: succulent and pink inside and crisp and flavorful outside.

In this reverse sear whole beef tenderloin recipe, we begin by roasting the meat in the oven at a low temperature for nearly an hour, giving the heart a pink, tender center. Then, we sear the beef on the stovetop at high heat for a short time (only two minutes on each side) to give it a crisp exterior texture.

Ingredients You Will Need?

To prepare reverse-seared tenderloin, you’ll need two pounds of beef tenderloin (preferably the center cut, aka chateaubriand), kosher salt, black pepper, unsalted butter, vegetable oil, and roasted garlic butter.

This recipe uses Diamond Kosher Salt (affiliate link.) If you are using table salt or sea salt, please use half the amount of salt that is listed in the recipe card below.

Optional Seasoning Suggestions

Fresh herbs: Give your beef tenderloin seasoning a garden-fresh taste by adding a layer of fresh herbs. Fresh rosemary and thyme are two of my favorite herbs to use in this dish.
Creamy horseradish sauce with garlic: If you’d rather omit the garlic butter in this beef recipe, storebought or homemade creamy horseradish sauce makes an excellent substitute.

How to Cook a Whole Beef Tenderloin?

Wondering how to prepare reverse sear tenderloin like a master chef? These step-by-step instructions will have you cooking a whole beef tenderloin without breaking a sweat.

Tie, pat dry, and season: Use kitchen twine to tie the tenderloin crosswise at equal, 1½-inch intervals. Then, pat dry the meat with paper towels on all sides. Dry brine the tenderloin by sprinkling it with an even layer of kosher salt.
Let it rest: Transfer the beef loin to a plate, cover it with stretch film, and let it rest at room temperature for one hour. If you let the meat rest overnight, place the covered beef in the fridge and remove it one hour before cooking. It is best if the tenderloin has come close to room temperature before placing it in the oven.

Prepare the beef tenderloin for roasting: Preheat the oven to 300 degrees F., and place a wire rack in a sheet pan. Set the prepared pan aside. Then, use paper towels to pat dry the rested whole beef loin before sprinkling it evenly with black pepper. Spread an even layer of butter on all sides of the loin. Transfer the seasoned meat to the wire rack.

Roast in the oven: Roast the tenderloin for 45-55 minutes or until the thickest part of the meat registers 125 degrees F. with a digital thermometer (for rare). Or, cook the beef loin for 55-65 minutes or until its internal temp. reaches 135 degrees F. (for medium-rare). Be sure to flip the tenderloin halfway through the cooking process.
Reverse sear: Heat the oil in a large skillet (or cast iron skillet) over medium-high heat until shimmering hot. Sear the beef tenderloin roast for 1-2 minutes on each side (four sides for a total of 5-8 minutes) until browned.

Rest & slice: Transfer the reverse-seared beef tenderloin onto a cutting board, spread two tablespoons of roasted garlic butter over it, and let it rest (uncovered) for 10-15 minutes. Remove the kitchen twine, and slice the beef steak into ½-inch thick slices. Serve with extra roasted garlic butter on the side.

Temperature Guide for Beef Tenderloin

The answer to “What temperature should beef tenderloin be cooked to?” depends on how you like your meat cooked. Below, you will find the ideal temperature ranges for every preference:

Doneness Level Of Beef Tenderloin	Internal Temperature	Visual Cue of Doneness
Rare	125 F˚ (~52 C˚)	Red in the middle with a pinkish inner crust
Medium- Rare	135 F˚ (~ 57 C˚)	Pink in the middle, slightly brown towards the outside
Medium	145 F˚ (~ 63 C˚)	Dark pink in the center, slightly darker brown on the outside
Medium-Well	155 F˚ (~ 68 C˚)	Slightly pink in the middle, dark brown on the outer crust
Well-Done	165 F˚+ ( ~74 C˚+)	Evenly brown throughout

How Long Does it Take to Cook a Beef Tenderloin?

Oven Temperature

The ideal oven temperature for roasting a 2 lb. center-cut beef tenderloin using this reverse sear method is 300 degrees. In other words, since we are also searing the whole beef loin on the stovetop as a second step, low and slow cooking is the way to go.

Cook Time

Your cooking time for beef tenderloin will vary depending on your preference for how you like your meat. I recommend following the cook times below for specific preparations:

Rare: 45-55 minutes
Medium: 55-65 minutes
Medium-well to well done: 75-80 minutes

After you cook the beef tenderloin in the oven, sear the meat in a high-temperature skillet for two minutes on each side (8 minutes in total). This searing process will give your beef loin a crisp and flavorful exterior.

How to Store and Reheat Leftovers

This roast beef tenderloin recipe is so rich and delicious that you’ll want to savor every last bite. Keep it as tasty as the day you made it with these simple storage tips.

Store: Bring the sliced baked beef tenderloin to room temperature. Then, place it in the fridge in an airtight container for up to four days.
To reheat: When it comes to reheating, the goal is not to overcook it and, ideally, to maintain the crusty exterior and soft pink interior. So, to reheat:
- Remove the sliced chateaubriand from the fridge and let it reach room temperature (10-15 minutes).
- Meanwhile, preheat the oven to 275 degrees F.
- While the oven heats, place the tenderloin steaks on a sheet of aluminum foil and drizzle them with a few tablespoons of cooking juices or beef stock. Wrap the beef loosely, fully covering each slice.
- Roast the wrapped tenderloin in the preheated oven for 10-15 minutes or until the meat’s internal temperature registers 135 degrees F. with a meat thermometer.
- Let it rest for 5 minutes, unwrap, and serve.

Pro tip: If you don’t like cooking with aluminum foil, wrap your beef with parchment paper before adding a layer of foil.

What to Serve it With?

Reverse-seared beef tenderloin is the ultimate special occasion dish. Complete your menu with a perfectly paired side by whipping up one of these sophisticated yet simple recipes.

Chestnut Soup: When the beef tenderloin is cooking in the oven, make this velvety chestnut soup. Ready in 30 minutes, this easy soup recipe is the perfect starter for such an impressive main dish.
Warm Goat Cheese Salad: These herb-crusted goat cheese balls bring every bite of reverse sear chateaubriand to life. Served atop a bed of leafy greens, shallots, and Dijon mustard vinaigrette, this tasty side is just what your hearty protein needs.
Mashed Potatoes with Rosemary: Nothing pairs better with slow-roasted beef tenderloin than this creamy classic. Buttery, rich, and whipped to perfection, these mashed potatoes are a go-to dish for a crowd.
Roasted Asparagus: With only five ingredients, you can have this fiber-packed vegetable side ready to serve in fifteen minutes. This beginner-level recipe ensures that your expertly seasoned asparagus is tender and flavorful every time.

Expert Tips

If this is your first time cooking beef tenderloin in the oven, there’s no need to stress. Now that you know the best way to cook a beef tenderloin, here are a few tips to help you succeed:

Trim the whole beef tenderloin: When picking up your meat, I highly recommend asking your butcher to trim the beef tenderloin for you. However, if you purchase untrimmed beef loin, you must trim its fat, connective tissue, and silver skin. Skipping this step may result in unevenly cooked meat.
Make-ahead: To make your meal prep more manageable, pat dry, salt, and tie your beef whole tenderloin one day in advance. Wrap the prepared meat with plastic and keep it in the fridge overnight. Just be sure to let it rest at room temperature for one hour before putting it in the oven to ensure proper cooking.
Don’t skip tying the tenderloin: Tying tenderloin with butcher’s twine is essential to getting evenly cooked meat. Meat often expands while cooking, so trussing keeps the tenderloin from losing its shape, spreading out, or becoming misshapen. Also, because tenderloin beef usually has a thicker middle (unless it is the center cut) and thinner ends, tying it gives the loin a more even shape, ensuring even cooking.
Bring the meat to room temperature: Before cooking a whole tenderloin, it’s essential first to bring it to room temperature so the meat may cook properly. Therefore, after you dry and season your beef loin, let it rest for a full hour at room temperature before putting it in the oven.
Larger pieces: If your beef tenderloin is larger than 2 lbs., I recommend cutting it into 2 lb. pieces and roasting them side-by-side on a wire rack. Any loin 4 lbs. or greater won’t sear properly, so this slicing step will help your meat cook on the stovetop.
Do not skip searing: It is important to take the time to sear the roasted tenderloin. The recipe suggests that it is best to sear for 1-2 minutes on each side. I recommend using a pair of tongs to hold it so that even the sides get properly seared.
Don’t cover the tenderloin beef with tin foil while resting: Once you remove the roast tenderloin from the stovetop, there’s no need to cover it with aluminum foil. Covering the meat will trap its heat, increase the temperature of the beef tenderloin, and potentially overcook its pink center.
Use a digital thermometer: The best way to tell whether your whole beef loin is ready is to test its temperature with an instant-read thermometer (affiliate link). I recommend inserting the thermometer into the thickest part of the beef at its top center to ensure it thoroughly cooks.

FAQs

How many slices of roasted beef tenderloin would 2 lb. make?

Two pounds of roasted beef tenderloin yields between eight to nine 1½-inch pieces. If you serve two slices per person, you should be able to feed four people using this recipe.

Should I dry brine beef tenderloin?

Yes! Dry brining beef tenderloin is an easy way to remove excess moisture and add flavor to the meat. I recommend salting right after pat-drying the raw beef tenderloin thoroughly.

How do you reverse sear a beef tenderloin in the oven?

To reverse sear a tenderloin roast, cook the beef in the oven at a lower temperature (I recommend roasting it at 300 degrees F. for 45-55 minutes). Then, sear the whole beef loin on the stovetop at a high temperature for two minutes on each side. Oven-roasting gives the meat its pink, tender center while searing the beef tenderloin gives it a crisp, caramelized crust.

What is the best temperature to cook beef tenderloin?

I’ve found that the best oven temperature for beef tenderloin is 300 degrees F. Slow roasting a beef tenderloin in the oven at such a low temperature will ensure the meat becomes soft and pink at its center without overheating.

Other Special Occasion Beef Dinner Recipes

If you loved this Christmas beef tenderloin recipe, your dinner guests won’t be able to resist these other restaurant-quality dishes. You can’t go wrong with these rich and tasteful mains.

If you try this Reverse Sear Roast Beef Tenderloin recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe has been adapted from America’s Test Kitchen’s Classic Beef Tenderloin recipe with minor changes to the originally published recipe.

Reverse Sear Beef Tenderloin Recipe

This Reverse Sear Roast Beef Tenderloin recipe is a go-to elegant dish for any special occasion. The reverse sear method, which involves cooking in the oven and then searing on the stove, yields tender, perfectly pink slices of tenderloin- every time.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 1 4

Resting Time 1 15

Total Time 2 29

Servings servings

Calories 673kcal

Author Aysegul Sanford

Ingredients

2 pounds beef tenderloin preferably center-cut aka Chateaubriand
2 teaspoons kosher salt* or 1 teaspoon table salt
1 teaspoon black pepper
2 tablespoons unsalted butter at room temperature
1 tablespoon vegetable oil such as avocado oil
1 recipe roasted garlic butter Optional

Instructions

Tie the beef: Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals.
Pat dry: Pat dry with paper towels on all sides.
Season: Sprinkle it evenly with kosher salt.
Rest: Transfer onto a plate, cover it with stretch film and let it sit on the counter for one hour.
Preheat the oven: Preheat oven to 300 degrees F. Place a wire rack in a sheet pan and set it aside.
Prep for roasting: Pat dry the now-rested beef tenderloin. Sprinkle it with black pepper and spread it with butter on all sides, ensuring it's evenly distributed. Transfer it onto the wire rack.
Roast: Roast for 45-55 minutes or until the thickest part of the meat registers 125 degrees (for rare) on a digital thermometer, or 55-65 minutes or until the internal temperature is 135 degrees F (for medium-rare). Be sure to flip the roast halfway through the roasting process.
Sear: Heat oil in a large skillet (or a cast iron skillet) over medium-high heat until smoking hot. Sear tenderloin on all four sides for 1-2 minutes on each side (for a total of 5-8 minutes) until browned.
Rest: Transfer the roasted beef tenderloin onto a cutting board and spread with 2 tablespoons of roasted garlic butter. Let it rest, uncovered, for 10-15 minutes.
Slice: Remove kitchen twine and slice in ½-inch thick slices.
Serve: Serve with more roasted garlic butter on the side.

Video

Notes

Salt: This recipe uses Diamond Kosher Salt (affiliate link.) If you are using table salt or sea salt, please use half the amount of salt that is listed in the recipe card below.
Serving size/: This reverse sear tenderloin recipe yields between eight to nine 1½-inch pieces. If you serve two slices per person, you should be able to feed four people using this recipe.
Trim: It is best to ask your butcher to trim the beef tenderloin for you, but if you purchase one that is not trimmed, you will need to trim the fat, connective tissue, and silver skin. I would not recommend skipping this step as otherwise, your beef tenderloin will not be in a uniform size and cook evenly.
What if I am cooking a larger piece? If your beef tenderloin is larger than 2 lbs., I recommend cutting it into 2 lb. pieces and roasting them side-by-side on a wire rack. This way, you can properly sear them in a 10-12 inch cast iron or stainless steel skillet.
Store: Bring the sliced beef tenderloin to room temperature. Then, place it in the fridge in an airtight container for up to four days.
To reheat: When it comes to reheating the leftover beef tenderloin slices, the goal is not to overcook it and, ideally, to maintain the crusty exterior and soft pink interior. So, to reheat:
- Remove the sliced tenderloin from the fridge and let it reach room temperature (10-15 minutes).
- Meanwhile, preheat the oven to 275 degrees F.
- While the oven heats, place the tenderloin slices on a sheet of aluminum foil and drizzle them with a few tablespoons of cooking juices or beef stock. Wrap the beef loosely, fully covering each slice.
- Roast the wrapped tenderloin in the preheated oven for 10-15 minutes or until the meat’s internal temperature registers 135 degrees F. with a meat thermometer.
- Let it rest for 5 minutes, unwrap, and serve.
Roasted Garlic Butter: I usually make a batch of this compound butter and keep it in my freezer. If you are short on time, you can mix 2 cloves of fresh garlic with salted room temperature butter and any fresh you have on hand and use that instead.
Serving suggestion: In the photos, I served it with my Garlic and Butter Green Beans, but you can serve it with any of our side dishes.

Nutrition

The post Reverse Sear Beef Tenderloin appeared first on Foolproof Living.

Cranberry Poached Pears with Mascarpone

Aysegul Sanford — Sun, 18 Dec 2022 15:42:18 +0000

This post has been sponsored by Vermont Creamery. All opinions are my own.

I love to incorporate pears into my recipes during the fall and winter seasons. Not only are they juicy and delicious, but they pair well with both sweet and savory flavors. If you’re looking for more recipes that feature this tasty fruit, you’ll love my Roasted Pear Salad with Goat Cheese.

Ingredients

This treat is truly the epitome of the Christmas season, with flavor notes of cranberry, cinnamon, orange, and rosemary. If you’ve begun your holiday cooking and baking, chances are you already have many of these ingredients on hand.

For this recipe, you’ll need Bosc pears, fresh cranberries, orange juice, orange zest, a cinnamon stick, fresh rosemary, honey, mascarpone cheese, hazelnuts, and water.

Ingredient Substitutions

If there’s no time for a trip to the market, or if your local store is a bit understocked, you can still make this recipe with a few simple ingredient swaps. Feel free to substitute based on your preferences, but here are a few suggestions:

Pears: I used Bosc pears in this recipe for their delicate, sweet flavor, but you can also use Anjou pears, or another pear variety, instead. Just keep in mind that Anjou pears cook much faster than Bosc pears, so you’ll need to shorten the cooking time. If you use another variety of pear, keep an eye on them as they cook and adjust the time accordingly.
Mascarpone: While I love the creaminess of mascarpone, you can also use ricotta cheese.
Cranberries: I recommend using fresh cranberries if you can find them, as they cook pretty quickly. You can also use frozen cranberries if you’re in a pinch, but keep in mind that they take longer to come to a boil. If you find yourself with some leftover cranberries after making this recipe, why not make a delicious Cranberry Sauce with Maple Syrup?
Cinnamon: Cinnamon adds the perfect touch of spice that beautifully complements the sweetness of this recipe. I love to use cinnamon sticks because of their potent flavor, but you can also use ¼ teaspoon of ground cinnamon instead.
Honey: A drizzle of honey (or more, if you have a sweet tooth) really takes these pears to the next level while allowing you to customize the sweetness of the recipe. If you don’t have any honey on hand, you can use agave or maple syrup instead.
Hazelnuts: Hazelnut is a classic Christmas flavor that pairs so well with this recipe. If you don’t like hazelnuts or if you have a hazelnut allergy, you can substitute pecans or walnuts to achieve a similar taste.

How to Make This Recipe?

With a simple ingredient list and only 10 minutes of hands-on prep time, this cranberry-poached pears dessert comes together with ease. Their simple elegance, especially when garnished with hazelnuts and fresh rosemary, is truly stunning and worthy of a 5-star restaurant. Here’s how to make them:

Add ingredients to a pot: To a large pot or dutch oven (with a lid), add the pears, cranberries, orange juice, orange zest, cinnamon stick, honey, and rosemary.
Add the water: Pour the water over the ingredients.
Cook: Place the lid on the pot and bring the mixture to a boil over medium heat. Once it reaches a boil, reduce the heat to medium-low and let it simmer for 15-20 minutes. You should be able to easily insert and remove a knife when the pears are done.
Prepare for serving: Right before you’re ready to serve, spoon 2-3 tablespoons of mascarpone into the bottom of each serving bowl. Add a pear to each bowl and top with honey, leftover juices from the pot, and a few cooked cranberries.
Garnish and serve: Garnish with crushed hazelnuts, fresh rosemary, and another drizzle of honey to taste. Serve.

How to Make Ahead & Store Leftovers?

If your holiday schedule is looking a bit hectic, you’ll be relieved to know that you can easily make this poached pear recipe ahead of time. That way, all you have to do is assemble the pears when you’re ready to serve. You can also store your leftovers to enjoy the next day. Here are some tips:

Make ahead: To prepare this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking.
Store: To store leftovers, let each poached pear with mascarpone reach room temperature and store them in an airtight container in the fridge for a day or two.

What to Serve It With?

Whether you’re planning an intimate gathering, an elaborate Christmas feast, or a casual weeknight dinner, you can never go wrong with serving these poached pears for dessert.
If you’re in need of some pairing suggestions, I recommend keeping things simple by serving a classic roast. My go-to is Company Pot Roast served with my mom’s Bulgur Wheat Pilaf and a Citrusy Roasted Beet Goat Cheese Salad for a comforting, cold-weather meal that your guests will love.

If You Liked This Recipe, You Might Also Like:

If you try this Poached Pear Dessert recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe was adapted (with several changes) from Eva Longoria’s cookbook Eva’s Kitchen .

Cranberry Poached Pears Recipe

This Cranberry Poached Pears recipe is an easy to make dessert with very little hands-on time. Served with creamy and soft mascarpone cheese, these pears are worthy of a festive and colorful VIP dinner or a simple splurge for you and your family.

Course Dessert

Cuisine American/Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 279kcal

Author Aysegul Sanford

Ingredients

5 medium-size Bosc pears peeled
2 ½ cups fresh cranberries rinsed
Juice of an orange
Orange peel
1 cinnamon stick
⅓ cup honey or more to taste
1 sprig fresh rosemary more as garnish
6 cups water
1 cup mascarpone cheese
¼ cup hazelnuts or any other nuts, roughly chopped

Instructions

Place the pears, cranberries, orange juice, orange peel, cinnamon stick, honey*, and rosemary in a pot (with a lid) that will accommodate all these ingredients comfortably. I used a 3 ½ quart dutch oven.
Pour the water over the ingredients.
Put the lid on and bring it to a boil over medium heat. Turn down the heat to medium-low and let it simmer for 15-20 minutes or until a knife inserted in one of the pears goes in and out easily.
When ready to serve, spread 2-3 tablespoons of mascarpone cheese into the bottom of a bowl, place a pear in the middle, and drizzle it with honey (if preferred), the juices from the pot, and a few of the cooked cranberries.
Sprinkle the pears with hazelnuts and a few leaves of fresh rosemary. If preferred, drizzle them with more honey to taste.

Notes

If you are not a fan of boiling honey, you can stir it in after the pears are cooked and let it steep for 10-15 minutes before serving.
Serving suggestion: You can serve this recipe warm or cold, but I think it tastes best when served slightly warmly.
Make ahead: To prep this recipe ahead of time, poach the pears a day in advance (following the instructions above), let them come to room temperature, and store them in an airtight container in the fridge. Make sure to save some of that yummy liquid for drizzling! When you’re ready to serve, assemble the pears and garnish them to your liking.
Store: To store leftovers, let the cooked pears reach room temperature and store them in an airtight container in the fridge for a day or two.

Nutrition

The post Cranberry Poached Pears with Mascarpone appeared first on Foolproof Living.

Mascarpone Stuffed Dates with Pomegranate and Honey

Aysegul Sanford — Thu, 15 Dec 2022 22:08:47 +0000

If you are in need of an impressive cocktail party appetizer, a showstopping finger food for your cheese charcuterie board, or to perfect light dessert to serve after dinner, these mascarpone stuffed dates are just what you need. They are easy, quick, and addictively delicious!

Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip.

Ingredients

To make this stuffed dates recipe, you will need dates, mascarpone cheese, chopped nuts (I used a combination of walnuts and pistachios), pomegranate seeds, and honey.

When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.

Ingredient Substitutions & Optional Add-Ins:

Cheese: You can substitute mascarpone with any spreadable soft cheese. My favorite ones are goat cheese and cream cheese. Alternatively, you can stir in ½ teaspoon of vanilla extract in the cheese to make it even more flavorful.
Nuts: You can use any nuts here. I like to stuff my dates with walnuts and salty pistachios, but almonds, hazelnuts, cashews, and pecans would also be lovely. If you have the time, roast your nuts in a skillet for a few minutes for extra flavor.
Fruit: Pomegranate arils are wonderful to add a pop of color, but you can also use candied and chopped oranges or dried cranberries.
Honey: You can use maple syrup or agave nectar. Or, if you want to make it sugar-free, omit using any sweeteners.
Flaky Sea Salt: This is optional, but if you want to take it up a notch, you can sprinkle each mascarpone-filled date with a little flaky sea salt (such as Maldon salt (affiliate link))

How To Make This Recipe?

There are only a few steps to making this finger dessert. However, I recommend getting all your ingredients ready before starting so that you can quickly put them together.

Remove pits: Using a paring knife, slice dates lengthwise, being careful not to cut them all the way through. Remove the pits and set them aside.
Stuff with cheese: Using a small spoon, stuff each pitted date with a teaspoon of mascarpone cheese.

Garnish: Dip the filled dates into the bowl with pomegranate seeds. Gently press them so that they will stick to the cheese.
Sprinkle: Dust each stuffed date with chopped walnuts or pistachios. Set them onto a plate.
Drizzle: Drizzle the mascarpone-stuffed dates with a tablespoon of honey. Serve!

How To Make Ahead and Store?

The best part of this sweet stuffed dates recipe is that you can make it ahead, and it also stores well. Here’s how I do it:

To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.

Expert Tips:

This easy recipe is pretty self-explanatory, but here are a few tips to help you succeed on your first try.

Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.
Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.
Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.
Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.

FAQs

What cheese pairs with dates?

Any mild-flavored soft and spreadable cheeses would pair well with dates. Goat cheese, mascarpone, and cream cheese are a few to name.

What can you stuff inside dates?

You can stuff dates with nuts, nut butters, soft cheese, and chocolate.

Can you put dates in the oven?

Yes, you can. Simply pop them in a preheated 350 F oven for 10 minutes to warm them up.

Other Party Appetizers You Might Also Like:

Blackberry Baked Brie
Muhammara
Poached Pears with Mascarpone
Need more inspiration? Check out all our appetizer recipes

If you try this Mascarpone Stuffed Date recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mascarpone Stuffed Dates Recipe

These Mascarpone Stuffed Medjool Dates are topped off with walnuts and pomegranate seeds and drizzled with honey. This easy recipe takes less than 20 minutes to put them all together. These are the perfect little "finger" desserts to impress your guests or even to satisfy your own sweet tooth.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Total Time 20

Servings Dates

Calories 134kcal

Author Aysegul Sanford

Ingredients

12 Medjool Dates
½ cup Mascarpone cheese
4 tablespoons pomegranate seeds
3 tablespoons walnuts or pistachios (or both) chopped
1-2 tablespoons honey
¼ teaspoon flaky seas such as Maldon salt, optional

Instructions

Cut each date lengthwise making sure to not to cut them all the way through. Remove and discard pits.
Fill each date with a teaspoon mascarpone cheese. Dip the stuffed dates into the bowl with pomegranate seeds. Gently press them so they will stick to the cheese.
Dust each stuffed date with chopped walnuts and/or pistachios. Set them on a plate.
Drizzle them with honey and if using, sprinkle them with some flaky sea salt. Serve!

Notes

I recommend prepping all the ingredients before starting to assemble. I usually put each ingredient in a small bowl so that I can put them together quickly.
You can multiply this recipe as many times as you want. If making a larger batch, you can fill a piping bag with mascarpone to help you stuff dates faster.
To Make Ahead: You can pit the dates, stuff them with mascarpone, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.
Storage: Place leftovers in an airtight container and store them in the fridge for up to 3 days.
Warm dates: An earlier version of this recipe warmed the dates in the oven before stuffing them. In this updated version, I decided to skip that step as I think it is an extra step that is not necessary. However, if you prefer that version, feel free to follow the steps below:
- Preheat the oven to 350 °F. Place dates on a small baking sheet. Drizzle them with olive oil.
- Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes. Fill each date with a teaspoon of mascarpone cheese.
- Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt. Serve!

Nutrition

The post Mascarpone Stuffed Dates with Pomegranate and Honey appeared first on Foolproof Living.

Chestnut Soup

Aysegul Sanford — Mon, 12 Dec 2022 19:48:14 +0000

Other than boiling chestnuts, you can follow two other methods if you choose to cook them at home. Follow my guide for roasting chestnuts in the oven, or, like the popular Christmas song, you can also roast chestnuts on an open fire!

If you have some extra chestnuts, be sure to also try our Chestnut Stuffing Recipe.

Ingredients

The subtly sweet, nutty, and earthy flavor of the chestnuts is the true star of the show in this comforting soup recipe. We’re using other simple ingredients, like fresh veggies and herbs, vegetable broth, and a little cream, to complement the chestnuts and provide a luxurious, velvety creaminess. Here’s what you’ll need:

For the chestnuts, I chose to boil the nuts, which I’ve found to be the easiest cooking method. In my How to Boil Chestnuts post, I provide detailed instructions for boiling and peeling fresh chestnuts, as well as make-ahead and storage information. If you’re in a pinch, you can buy roasted and peeled whole chestnuts at your local grocery store or even buy chestnuts online (affiliate link). They are also available cooked and peeled in a jar (affiliate link). Just make sure that the only ingredient listed is chestnuts, as we don’t want any unnecessary sugars or additives.
To make the soup, you’ll need extra virgin olive oil, a shallot or a small onion, a carrot, celery, garlic cloves, fresh thyme, a bay leaf, vegetable broth, kosher salt, white pepper (or black pepper), heavy cream (optional), and grated nutmeg.
To garnish the soup (optional), you can use creme fraiche, chopped fresh chives, or chopped bacon.

Substitutions and Optional Add-Ins

This roasted chestnut soup is incredibly versatile, as you can keep it simple and serve it for a cozy weeknight dinner or dress it up with toppings for a decadent holiday meal. Here I’ve provided some suggestions for toppings and listed some ingredient substitutions that might save you a trip to the store.

Shallot: You can use a shallot, a small white onion, or a large leek for this recipe. Leeks are typically harder to find but add a wonderful, delicate flavor to any soup. If you use a leek, make sure to wash it well, as soil tends to get stuck in the layers of the vegetable.
Fresh herbs: I chose fresh thyme sprigs for this roast chestnut soup, but you can also use fresh parsley or sage for a touch of herbal flavor. Feel free to use whatever you have on hand.
Stock: Vegetable broth (or my vegetable stock from kitchen scraps) is a great base for this vegetarian chestnut soup, especially if you’re serving it for vegetarian friends. If you’re not worried about making the soup vegan or vegetarian, you can use chicken stock or a bouillon cube instead. If you choose to use a bouillon cube, boil the water first, dissolve the cube, and then add the veggies.
Crumbled bacon: Topping this soup with crumbled bacon adds a salty, savory element that perfectly complements the dish. Feel free to use your bacon of choice, but I personally love to make turkey bacon in oven or in the air fryer.
Alcoholic option: For an adult-friendly flourish, finish off each bowl of soup with a tablespoon of brandy or sherry. The alcohol gives the soup a gourmet feel and brings out the nutty flavor profile.
Creme fraiche: If you happen to have some store-bought creme fraiche (French for “fresh cream”) on hand, why not add a dollop to your soup? Its nutty, tangy flavor is reminiscent of sour cream and adds a beautiful creaminess to the dish.

How to Make This Recipe?

With a little bit of hands-on time to prepare the veggies and only 15 minutes of cook time, you’ll have a steaming bowl of this velvety cream of chestnut soup on the table for everyone to enjoy. Here’s how to make it:

Cook the veggies: Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. Add in the shallot, celery, and carrots and cook for 5-7 minutes, until the veggies are soft.
Cook the garlic: Add the garlic to the pan and cook for one minute.
Add additional ingredients: Place the chestnuts, vegetable stock, thyme, bay leaf, and salt and pepper in the pan and give it a stir.
Cook soup: Bring the mixture to a boil and simmer, stirring occasionally, for 15 to 20 minutes or until the vegetables are fork-tender.

Purée soup: Remove and discard bay leaf. Using an immersion blender, puree the soup (careful, it’s hot!) until it appears smooth and creamy.
Add the heavy cream: If using heavy cream, add it to the chestnut puree. Bring the soup to a rolling boil. Give it a quick taste, and season with salt and pepper if needed. Stir in the grated nutmeg right before you are ready to serve.
Garnish and serve: Ladle into a soup bowl and garnish with your toppings of choice.

How to Store, Freeze, and Thaw?

One of the best things about making a big pot of this creamed chestnuts recipe is that you’re almost guaranteed to have some leftovers to enjoy the next day. Whether you plan to meal-prep it for the week or store it away in the freezer, I have you covered with these helpful tips:

Store: Before storing, let the soup cool down to room temperature. Spoon it into an airtight container and keep it in the fridge for up to 5 days.
Freeze: Let the soup come to room temperature and store it in an airtight container in the freezer for up to 3 months.
Thaw: To thaw from frozen, let the soup sit in the fridge overnight before reheating.
Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.

Expert Tips

Making this creamy chestnut soup isn’t rocket science, but I’ve put together a few tips to make things a little easier (and safer) in the kitchen.

Be careful when blending: Whether you’re using a food processor, a regular blender, or an immersion blender to puree the soup, remember that you’re working with very hot soup that may burn you. Take your time and wear oven mitts if needed.
No hand blender, no problem: I prefer to use an immersion blender (aka hand blender) because it yields a super smooth and creamy texture, but you can also use a food processor or a regular blender and puree it in batches for similar results.
Foam on top: You may end up with some foam on top after pureeing the soup. This is normal. You can remove it with a spoon or bring the soup to one last boil while stirring it constantly. It should disappear as you stir it.

What to Serve It With?

The beauty of this recipe is that it suits almost any occasion. Serve it alone for a quick, warming weeknight dinner, or pair it with wine and a gourmet entree or side for a special occasion. Here are my suggestions:

Make it a luxurious dinner: Want to make your next dinner party feel extra special? Serve this soup as the perfect starter (with crusty bread) to accompany a spread of gourmet dishes. My go-to gourmet meal is Roasted Cornish Hens as the main course paired with Rosemary Mashed Potatoes and a Butternut Squash Salad.
Give it a French twist: Transport your friends, family, and guests to Paris with a French-inspired meal. Add a dollop of creme fraiche to make it a French chestnut soup (the French may call it a “chestnut veloute”), and serve with my delicious Chicken Fricassee, Brioche Bread, and these Easy Green Beans for true culinary experience. And don’t forget to grab a bottle of French wine for a full meal that is guaranteed to impress!

FAQs

What do chestnuts taste like?

When roasted, chestnuts have a subtly sweet, nutty, and earthy flavor. Some say the flavor reminds them of a sweet potato!

Are chestnut healthy?

Although they’re small in size, chestnuts are packed with a variety of health benefits. They are a good source of copper, manganese, and vitamin B6, as well as several antioxidants. Check the ingredient label if you’re buying pre-cooked or peeled chestnuts, as they may contain added sugars or other ingredients you’ll want to avoid in order to reap their full health benefits.

How to prepare chestnuts for soup?

To prepare chestnuts for soup, you’ll want to cook and peel them first. The main two cooking methods are roasting and boiling, which involve either roasting the nuts in the oven or over a fire or boiling them in water on the stove.

How to make chestnut soup vegan?

To make a vegan chestnut soup, omit the heavy cream and garnish it with your vegan toppings of choice. If you want to make the soup “creamy,” you can add a little almond milk instead of heavy cream. You can even make it a vegan Christmas soup by topping it with a tbsp of brandy or sherry to make it festive.

Other Soup Recipes You Might Like

If soup is your go-to winter meal, why not add a few more delicious soup recipes to your book? We love a good soup here on the blog, so be sure to check out the tasty ones below.

If you try this Creamy Chestnut Soup recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chestnut Soup Recipe

This Chestnut Soup, also known as Chestnut Veloute, is a silky, creamy, and nutty dish that's perfect for the holiday or winter season. Enjoy it with crusty bread for a decadent weeknight meal, or serve it as a starter to accompany a spread of your favorite seasonal comfort foods.

Course Soup

Cuisine American/French

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 287kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 shallot or ½ small onion, chopped
1 medium-sized carrot chopped (~ ⅓ cup)
1 stalk celery chopped (~ ⅓ cup)
2 cloves garlic peeled and minced
2 ½ cups chestnuts cooked and peeled* – (about 15 oz.) plus more for garnish
1 teaspoon fresh thyme chopped
1 bay leaf
5 cups vegetable broth
½ teaspoon kosher salt
¼ teaspoon white pepper or black pepper
¼ cup heavy cream – optional
¼ teaspoon grated nutmeg

Optional Toppings:

4 tablespoons creme fraiche
2 tablespoons fresh chives chopped
4 cooked bacon strips chopped (or turkey bacon) – non vegetarian option

Instructions

Cook the vegetables: Heat olive oil in a Dutch oven (or large saucepan) over medium heat. Add shallot, carrot, and celery. Cook, stirring regularly, for 5-7 minutes or until vegetables are softened.
Add the garlic: Add in the garlic and cook for one minute.
Add additional ingredients: Stir in the chestnuts, thyme, bay leaf, vegetable stock, and salt and pepper.
Cook the soup: Bring to a boil and let it simmer for 15-20 minutes or until all the vegetables are fork-tender.
Puree the soup: Discard the bay leaf. Using an immersion blender, carefully puree the soup until it is creamy.
Add the heavy cream: If using, stir in the heavy cream. Bring it to a quick rolling boil. Give it a quick taste and add more if necessary.
Add the nutmeg: Right before serving, stir in the grated nutmeg.
Serve: Ladle into individual bowls and if preferred, garnish with your choice of toppings.

Video

Notes

This recipe makes 5-6 cups of chestnut soup, making it approximately 1 1/2 cups per serving. The calorie information listed below does not include the optional toppings.
Cooking Chestnuts: You can use store-bought chestnuts (affiliate link) or boil fresh chestnuts yourself. Alternatively, you can use roasted chestnuts to make this soup recipe.
To make it vegan: If you are following a plant-based diet, please omit using heavy cream, creme Fraiche, and bacon. This soup is naturally gluten-free with or without the optional ingredients.
Foam on top: You may end up with some foam on top after pureeing the soup. You can remove it with a spoon. Or do what I do, bring the soup to one last boil while stirring it constantly.
Bacon: If you want to cook the bacon on the stovetop, you can cook it in the same pot you will use to make the soup. Simply place the strips in a cold pot, arrange them in a single layer, and cook them over low heat until they are crispy. Transfer them to a paper towel, pour out the excess grease in the pot, and then follow the instructions starting with cooking the vegetables. You can also use Baked Turkey Bacon as a topping.
Store: Let the soup cool down to room temperature before storing. Transfer it into an airtight container and keep it in the fridge for up to 5 days.
Freeze: Let it come to room temperature and store it in an airtight container in the freezer for up to 3 months.
Thaw: To thaw from frozen, let the soup thaw in the fridge overnight.
Reheat: Reheat in a saucepan on the stove, making sure to stir often as it heats up. The soup tends to thicken as it sits, so you may need to add a quarter cup of liquid to thin it out.

Nutrition

The post Chestnut Soup appeared first on Foolproof Living.

Instant Pot Lamb Shanks

Aysegul Sanford — Mon, 05 Dec 2022 18:31:50 +0000

You won’t believe how stunning this simple recipe is, making it the perfect dish to serve anywhere from weeknight meals to photo-ready get-togethers (hello, holiday dinners!).

Herby, tender, and seasoned to perfection, pressure cooker lamb shanks are one of my favorite Instant Pot recipes. However, pressure cookers make restaurant-quality meals so easy that I have countless tasty dishes for you. My rich and veggie-packed Pressure Cooker Roast, creamy Instant Pot Chicken and Wild Rice Soup, and hearty Instant Pot White Bean Chili will keep your pressure cooker fired up all year long.

Ingredients You’ll Need

For this Instant Pot lamb shanks recipe, you’ll need the following ingredients: lamb shanks, kosher salt, black pepper, olive oil, onion, carrots, celery stalks, ground cumin, paprika, tomato paste, minced garlic, beef broth, dry red wine, bay leaves, cornstarch, and fresh herbs (such as fresh parsley or thyme). You can also add pomegranate arils for garnish if desired.

Helpful Notes on Ingredients and Optional Add-Ins

There are dozens of delicious ways to customize your dish when you make lamb shanks in a pressure cooker. Make this dish perfectly “you,” from herby add-ins to South Asian seasonings. Here are a few suggestions:

Lamb shanks: When selecting meat for this recipe, choose shanks that are roughly equal in size—ideally, about 12 oz. each. Also, trim your lamb shanks and remove any visible fatty tissue before cooking. Otherwise, your lamb will be too fatty and won’t braise properly.
Stock: I prefer to make my Instant Pot lamb recipe with beef stock, though the chicken stock has a similarly hearty taste and will also work. You can even whip up my Homemade Chicken Stock and skip the last-minute run to the grocery store.
Wine: I generally use Cabernet Sauvignon or Chianti in my lamb recipe to give it a dark, full-bodied flavor. When selecting wines, I recommend using one you’d like to drink (why not enjoy a glass while you cook?), but it doesn’t have to be expensive.
Non-alcoholic option: Because of alcohol’s low boiling point, it will evaporate during the cooking process. If you still don’t want to use alcohol in your Instant Pot lamb shank recipe, you can substitute the wine with additional beef broth.
Additional seasonings: I wanted to keep my Mediterranean lamb shank recipe simple with paprika and cumin—iconic seasonings in this coastal cuisine. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder.
Fresh herbs & other garnishes: I used fresh thyme for this pressure-cooked lamb shanks recipe. However, fresh rosemary or parsley would give it an equally bright, herbal taste. I also recommend finishing the dish with a garnish of pomegranate seeds for a sweet-yet-tart finish and a gorgeous pop of color.

How to Make Lamb Shanks in Instant Pot?

Looking for a five-star main that comes together effortlessly? Making braised lamb shanks in an Instant Pot is one of the fastest, most dependable methods of getting tender lamb every time.

Dry and season the meat: Use a paper towel to pat dry the lamb shanks on all sides. Then, season them with salt and pepper and set the meat aside.
Sear the lamb: Set the Instant Pot to its saute mode and heat one tablespoon of oil in its inner pot. Sear two lamb shanks on both sides until lightly browned (8 minutes). Transfer the browned shanks to a plate, cover them with aluminum foil, and repeat the process with the remaining lamb shanks.
Sauté the veggies: Once you have removed the lamb, add the onion, carrots, ground cumin, and paprika to the Instant Pot. Saute the ingredients, frequently stirring, until the vegetables soften (5-7 minutes). Use a wooden spoon to scrape any browned bits left at the bottom of the pot.
Cook the tomato paste and garlic: Add the tomato paste and garlic to the Instant Pot, stir them into the veggies, and cook for an additional minute.

Add the broth and wine: Pour the beef broth and wine into the mixture, and cook for 2-3 minutes.
Add the seared lamb shanks: Transfer the lamb shank to the Instant Pot, add the bay leaves, and stir the mixture.
Cook the lamb shank in the pressure cooker: Secure the lid of the Instant Pot to the “Sealing” position. Press “Cancel” to reset the cooking program, select the “Pressure Cook/Manual” setting, and set the cooking time to 60 minutes at high pressure.
Release pressure: Allow the pressure cooker to reach full pressure, which will take about 15 minutes. Once the cook time completes, let the remaining pressure release naturally. You can also do a quick release about 10 minutes after the cooking time is completed but be sure to exercise extreme caution.
Strain the sauce: Set a fine mesh strainer over a bowl and carefully strain the sauce, pressing the vegetables into the strainer with the back of a spoon to extract all their juices. Transfer the liquid back into the pressure cooker and discard the veggies. Select the “Saute” function and cook until the sauce reaches a gentle simmer.

Make a cornstarch slurry to thicken the sauce: While the sauce reheats, whisk the cornstarch with a few tablespoons of the sauce until it forms a paste.
Thicken the gravy: Add the cornstarch slurry to the sauce and whisk it until thoroughly combined. Cook the gravy until it thickens (12-15 minutes), taste it, and add seasoning as necessary.
Serve: Place the lamb shanks on a plate, drizzle them generously with gravy, and garnish the dish with fresh herbs and pomegranate arils (if using). Serve immediately.

How to Store, Reheat, Freeze, and Thaw?

Once you taste these lamb shanks, you won’t want to waste a single bite. Take the stress out of meal prep by saving your leftovers with my foolproof instructions.

Storage instructions: Once you’ve had your fill of Insta Pot lamb shanks, let them reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating.
To reheat: To reheat, set your oven to 350 degrees F. and cook the lamb shanks for 10-15 minutes or until thoroughly warm. Heat the gravy in a saucepan or the microwave, and drizzle it over your warmed lamb when ready to serve.
Freezing instructions: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible.
To thaw: To thaw the frozen lamb shanks, transfer the meat to the fridge and let it sit overnight. Then, follow the reheating instructions detailed above just before you eat.

How to Serve

Making lamb shanks in an Instant Pot is one of the most versatile mains in my recipe book. Though any of my tasty side dishes would work, you’ll find some of my favorite pairings below.

Mashed potatoes: No one can resist a plate of succulent, gamy lamb and creamy mashed potatoes. Serve this saucy main on top of my Garlic Rosemary Mashed Potatoes for a classic side, or serve it with Mashed Potato Casserole for a side worthy of a special occasion. You can even whip up Mashed Sweet Potatoes to balance out your savory main with a sweet and colorful dish.
Whole grains: If you want a side that perfectly complements your Mediterranean lamb shanks, these seaside classics are just what you need. Simple Wild Rice Pilaf will compliment your lamb with earthy, veggie-packed ingredients. You can also try my flavorful Lemon Herb Quinoa or Bulgur Wheat Pilaf for simple, 30-minute solutions.
Roasted or Sauteed Vegetables: Serve it with simple veggies like Baked Shiitake Mushrooms, Sauteed Swiss Chard, or this Spanish Spinach recipe.

Expert Tips

Want to know how to cook lamb shank like a pro? From trimming instructions to flank size, you’ll get gourmet-quality results every time with these foolproof tips.

Be sure to trim the lamb shanks: Trim the meat before cooking them. Too much fat will get in the way of your lamb’s flavor and give it an unappetizing texture.
Don’t skip the browning: Be sure to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank.
How to cook larger lamb shanks: If your shanks are particularly large (bigger than 12 oz. each), I suggest making three instead of four. This precaution will ensure that each shank cooks evenly and has enough gravy for proper serving.
Submerge the lamb: Make sure you submerge the majority of each lamb shank in the cooking liquid before turning on the pressure cooker. Don’t worry, though, if the meat tips peek out of the liquid; these small bits will cook fine without the additional coverage.
Remove the fat: If your lamb shanks are on the fattier side, and as a result, you end up with a layer of fat in the cooking liquid, feel free to remove some of it with a spoon before making the gravy.
Be patient when making the gravy: It takes 12-15 minutes of cooking before the gravy comes together, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.

FAQs

How do I make lamb meat soft and tender?

To give your lamb a tender texture, I recommend cooking it slowly in a Dutch oven over low heat. If you don’t want to spend such a long time in the kitchen, you could also cook your meat in a pressure cooker, such as an Instant Pot, to speed up the cooking process while still getting soft, bone tender lamb shanks.

Should lamb shanks be covered in liquid?

If you cook your lamb shanks in a Dutch oven or on the stovetop, you won’t need to cover them in liquid because the meat will naturally release its own juices while cooking. However, covering your shanks in liquid is a good idea if you cook them in a pressure cooker, as this extra liquid will help cook the shanks faster and result in a fall-off-the-bone texture.

Should you wash lamb shanks before cooking?

It’s up to you whether you want to wash your lamb shanks before cooking. Though there’s nothing wrong with giving your meat a rinse before cooking, it’s most important to trim any excess fat before beginning the cooking process.

Other Show-Stopping Meat Dishes You Might Also Like

Once you make this lamb shank recipe, you won’t be able to resist these other protein-packed mains. Satisfy everyone at your dinner table with these easy recipes.

If you try this Instant Pot Lamb Shanks recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Instant Pot Lamb Shanks Recipe

These Instant Pot Lamb Shanks are cooked to tender perfection, generously drizzled in a rich red wine sauce, and garnished with pomegranate seeds for a visually stunning meal. Serve these lamb shanks over mashed potatoes for a festive holiday dinner, or make it a gourmet weeknight treat.

Course Main Dishes

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 15

Pressure time 30

Total Time 2

Servings servings

Calories 392kcal

Author Aysegul Sanford

Ingredients

4 lamb shanks ~ 12 ounces each- trimmed from excess fat
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 medium-sized onion chopped (~ 1 ½ cups)
2 medium-sized carrots chopped (~1 cup)
2 celery stalks chopped (~1 cup)
1/2 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons tomato paste
3 cloves garlic minced
3 cups beef broth or chicken stock
1 cup red wine such as Cabernet Sauvignon or Chianti
2 bay leaves
1 tablespoon cornstarch
2 tablespoons fresh herbs as garnish such as fresh parsley or thyme
A handful of pomegranate arils for garnish – optional

Instructions

Pat dry lamb shanks with paper towels on all sides. Season with salt and pepper. Set them aside.
Select Saute setting on the Instant Pot. Heat 1 tablespoon oil. Sear two of the lamb shanks on both sides until lightly browned, for about 8 minutes. Transfer to a plate, cover with foil and repeat the same process with the remaining lamb shanks.
Into the now-empty Instant pot, place onion, carrots, celery, ground cumin, and paprika. Sautee, stirring frequently, until all the vegetables are softened, for about 5-7 minutes. Make sure to scrape the brown bits at the bottom of the pot.
Stir in the tomato paste and garlic and cook for 1 more minute.
Pour in the beef broth and wine and let it cook for 2-3 minutes.
Put the lamb shanks back into the pot. Add the bay leaves and give it a good stir.
Secure the lid and set the pressure release to the Sealing position. Press the cancel button to reset the cooking program, then select the Pressure Cook/Manual setting and set the cooking time to 60 minutes at high pressure.
It should take about 15 minutes for Instant Pot to come to full pressure. Once the cooking time is complete, let the pressure release naturally.
Carefully remove the lid and transfer the lamb shanks onto a large plate. Cover with aluminum foil to keep them warm.
Set a strainer over a bowl. Carefully strain the sauce pressing with the back of a spoon to extract all the juices out of the vegetables. Transfer the liquid back into the pot and discard the veggies. Select the Saute setting and bring the sauce to a gentle simmer.
Meanwhile, make the cornstarch slurry by whisking cornstarch with a few tablespoons of the sauce until it forms a paste.
Pour the cornstarch slurry into sauce and whisk until fully combined. Cook until the gravy is thickened for about 12-15 minutes. Give it a taste and add more seasoning if needed.
When ready to serve, place lamb shanks on a plate and drizzle them with a generous amount of gravy. Garnish with fresh herbs and pomegranate arils (if using) and serve right away.

Notes

Non alcoholic option: If you don’t want to use alcohol, you can substitute the wine with additional beef broth.
Equal-size lamb shanks: When selecting meat for this recipe, choose roughly equal-sized lamb shanks.
Optional Seasoning ideas: I wanted to keep this lamb shank recipe simple with paprika and ground cumin. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder.
Do not skip on browning: Be sure to take the time to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank.
Be patient when making the gravy: It takes 12-15 minutes of cooking for the gravy to thicken, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.
Storage: Let the leftovers reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating.
Freezing instructions: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible.

Nutrition

The post Instant Pot Lamb Shanks appeared first on Foolproof Living.

35+ Friendsgiving Food Ideas

Aysegul Sanford — Fri, 18 Nov 2022 18:06:14 +0000

If you’re a fan of holiday potlucks, then you’ll love this delicious collection of easy things to make for your next Friendsgiving celebration. All your friends—beginner chefs included!—can whip something up from this ultimate party menu. Not only are these recipes a cinch to serve, but they also have everything from Friendsgiving snack ideas to Friendsgiving dinner ideas. It doesn’t matter if you want to make a succulent turkey for six or a veggie side for twelve. There’s a crowd-ready recipe for everyone!

Snack Ideas

If you’re in need of inspiration for Friendsgiving food ideas, appetizers are an excellent (and delicious!) place to start. Get the party started with this collection of stress-free dishes that come together quickly. Whether you make a cheesy dip or tart apple bites, these Friendsgiving snacks are guaranteed to whet your appetite.

Warm Goat Cheese Dip: No one can resist goat cheese’s rich, earthy taste. Mixed with cream cheese, Parmesan, and chives, this effortless dip will be a guaranteed hit. Check out my favorite goat cheese recipes for even more tasty snack ideas.
Bread Dipping Oil: This five-minute recipe explodes with garden-fresh flavor. Fresh herbs, dried spices, garlic, fresh lemon juice, and olive oil come together for a crowd-pleasing appetizer perfect for a casual Friendsgiving menu.
Blackberry Baked Brie: You can’t have a true potluck Friendsgiving without a baked brie. Equal parts creamy and tart, this photo-ready dish packs great flavor with spicy candied pecans, fruity compote, and pomegranate garnish.

Cheese Charcuterie Board: One quick trip to the grocery store is all that’s necessary to put this easy Friendsgiving recipe together. Savory meats, nutty cheeses, and plump fruit make this exquisite dish as tasty as it is beautiful.
Apple Cheese Appetizer: If you’re wondering what to bring to Friendsgiving that takes almost no time to make, look no further than this super easy recipe. Sweet apples, tangy blue cheese, and toasted walnuts give every bite an unbelievable taste.

Carrot Hummus: When planning snacks for Friendsgiving, this festive take on Mediterranean hummus is just what you need. The caramelized roasted carrots, savory tahini, and creamy chickpeas will add a brilliant pop of color to any appetizer spread.
Roasted Chestnuts: Buttery, sweet, and perfectly toasted, roasted chestnuts are one of my favorite fun Friendsgiving recipes. You could even turn this recipe into a festive group activity by roasting chestnuts on an open fire!
Spinach Artichoke Dip: This oven-baked dip recipe uses four kinds of cheese—cream cheese, mozzarella, gruyere, and Parmesan—to give each bite an ooey-gooey flavor. This creamy side is guaranteed to please, whether you serve it with tortilla chips, veggies, or even pita bread.
Savory Cornbread Muffins: Flavored with rich cheddar cheese and a zesty kick of scallions, these savory muffins are not your average cornbread. Perfectly portable, they are the ideal dish to treat your friends. Bring a batch to your next Friendsgiving party and watch them disappear in no time!

Dinner Ideas

When preparing your Friendsgiving dinner menu, the last thing you want to do is waste the day laboring over an entire roast turkey. Now you can take the stress out of dinner meal prep with these tender, savory, and filling entrées! From smaller turkey portions to succulent chicken dishes, this list is full of effortless ideas for what to make for Friendsgiving.

Roasted Turkey Tenderloin: Succulent, tender, and perfectly cooked, this oven-roasted turkey fillet will have everyone asking for seconds. To give your Friendsgiving meal extra savory flavor, you could also prepare it with my herby Turkey Loin Marinade.
Roasted Turkey Legs: No one can resist the crisp, juicy taste of an oven-cooked turkey leg. Not only does this recipe make perfectly roasted turkey every time, but you could also cook turkey legs in the air fryer for quicker preparation.
Crispy Baked Turkey Wings: To me, this baked wings recipe is possibly one of the best friendsgiving dishes as it delivers big results with minimal work. The secret to perfectly juicy turkey wings is cooking them low and slow. With only 10 minutes of hands-on time, you can serve this dish by itself or atop of cooked rice or mashed potatoes with a drizzle of turkey gravy that you can make using the leftover juices in the pan.

Roasted Cornish Game Hens: Looking for Friendsgiving food ideas that aren’t turkey? You can prepare these perfectly portioned birds a day in advance and skip the hassle of roasting a whole turkey. It is such a visually pleasing (and perfectly portioned main course, and it is rather easy to make. You can also find dozens of tasty pairings in my collection of sides to serve with cornish hens.
Roast Chicken with Potatoes: If you’re looking for turkey-alternative entrée ideas, roasted chicken is the way to go. Perfectly seasoned and paired with buttery Yukon Gold potatoes, this one-pan recipe comes together with just seven simple ingredients.

Goat Cheese-Stuffed Chicken: Say goodbye to boring Friendsgiving meal ideas with this flavor-packed main. Not only is this juicy chicken baked to perfection, but it also comes with a creamy brown-butter sauce that will have your guests licking their plates clean.
Ina Garten’s Pot Roast: Planning a non-traditional Friendsgiving menu to fill everyone up? This full-bodied dish is as filling as it is appetizing, filled with savory beef, tender veggies, and a delectable red wine sauce. You could even cut your cooking time in half by making a Pressure Cooker Roast version!

Side Dishes

Out of all the things to bring to Friendsgiving, sides are a must. These Friendsgiving side dishes include everything from creamy potatoes to savory stuffing, crisp salad, roasted veggies, and beyond. Serve up any of these hassle-free classic side dishes, and your potluck spread will be party-ready in no time.

Rosemary Garlic Mashed Potatoes: You can’t go wrong with a classic. These fluffy, rosemary-infused creamy mashed potatoes are whipped to perfection and only take 35 minutes to make. You could even prepare this dish ahead of time to shave down on kitchen time.
Sweet Potato Mash Recipe: You don’t need to add dozens of ingredients to your Friendsgiving food list with this simple recipe. Made with just seven ingredients, this rich and creamy stovetop sweet potato dish comes together in less than 30 minutes, and it is easy to make even for beginning-level home cooks.
Vegan Mac and Cheese: Mac and cheese made healthier with homemade cashew sauce. This one pot recipe is a great side dish for your friends and family who are observing a vegan diet.

Trisha Yearwood’s Sweet Potato Casserole: Topped with a brown sugar-pecan streusel and sweetened with cane sugar, this sweet potato souffle is one of the tastiest things to take to a Friendsgiving meal. Impress your guests and delight your tastebuds with this oven-baked masterpiece.
Vegetarian Cornbread Stuffing: Nothing says “good Friendsgiving dishes” like a fresh batch of warm stuffing. This savory recipe packs tons of fall veggies—like green beans, corn, and onions—and it even has a secret ingredient for a tiny kick of spice: Jiffy Jalapeno Cornbread.
Spinach Artichoke Pasta: Gooey mozzarella, baby spinach, and hearty artichoke hearts make an incomparable pair in this Friendsgiving dish idea. With all the rich flavor of spinach artichoke dip, this crowd-pleasing dish is a total win when it comes to side dishes for Friendsgiving.
Cauliflower Gratin: If you are looking for an alternative to potato recipes, cauliflower is your best bet. This gratin recipe features cauliflower tossed in a cheesy cream sauce that is baked in the oven until crispy and browned. It is a make-ahead dish that is worthy of your Friendsgiving dinner.

Easy Green Beans: Prefer not to make a green bean casserole? This easy green bean recipe packs all the same buttery, tender taste in just 15 minutes. That is exactly why this versatile dish is one of my favorite easy dishes to bring to Friendsgiving.
Maple Cranberry Sauce: No one can say no to this festive sauce’s tart and luscious flavor. Naturally sweetened with maple syrup and orange juice, this Thanksgiving dinner classic is vegan and infused with toasty cinnamon. The best part, you ask? You can make it ahead. So, go ahead and make this simple cranberry recipe to add a pop of color to your holiday table.
Green Bean Casserole without Mushroom Soup: The ultimate make-ahead friendly Thanksgiving dish, Green Bean Casserole, is the perfect Friendsgiving side dish that you can bring with you. The good news is that this from-scratch version uses no mushrooms and still has all the umami flavors we all love.

Butternut Squash Salad: If you love roasted butternut squash, this recipe will be one of your new favorite foods for Friendsgiving. Made with toasted walnuts, warm apple cider vinaigrette, and vibrant arugula, this colorful salad is as healthy as it is delicious.
Maple Baked Carrots: Few make-ahead-friendly dishes are as delectable as this oven-roasted veggie. Coated with a cinnamon brown sugar glaze, these perfectly tender carrots come together with just seven ingredients, making it one of the easiest food ideas for Friendsgiving.
Carrot Ginger Soup: A great starter, this carrot soup is one of the easiest soups to make. Lightly flavored with ginger, this vegetarian recipe offers the perfect combination of savory, tangy, and sweet.
Air Fryer Butternut Squash: Embrace the essence of fall flavors with air-fried butternut squash! With your oven in high demand, let the air fryer be your secret weapon. Easy to make, this side dish captures the heartwarming taste of roasted butternut squash in a fraction of the time compared to making it in the oven.

Shredded Brussel Sprout Salad with Apples: Creamy goat cheese perfectly pairs with this easy side dish’s tart apple and fresh Brussels sprouts. This salad recipe even comes with a white wine vinaigrette for another layer of delicious flavor. If you can’t get enough of this autumn-ready dish, you’ll love my other potluck salads for fall.
Air Fried Corn on the Cob: Tender, warm, and buttery, this air-fried corn recipe comes together in just fifteen minutes. You can even give your Friendsgiving feast extra-festive flavor by turning this simple dish into Air Fryer Street Corn (made with creamy elote sauce and fresh cilantro, of course!).
Wild Rice Stuffing: Crisp apples, sweet cranberries, and toasted pecans are the key to giving this gluten-free stuffing recipe its signature taste. The exquisite balance of sweet, savory, and herby flavors makes this savory side dish one of my Friendsgiving must-haves.
Butternut Squash Mac and Cheese: Who can say no to pasta tossed in a creamy squash and cheese sauce? A great meatless main dish or impressive side, this is a delicious mac and cheese recipe to add to your Friendsgiving menu if you are entertaining a crowd.

Easy Desserts

If you’re like me, you know there’s no better way to round off your menu for Friendsgiving than with a sweet treat. Whether you want a luscious fruit pie or a warm gingerbread cookie doesn’t matter. Sweet tooths and sugar lovers won’t be able to get enough of these easy recipes for Friendsgiving.

Almond Flour Gingerbread Cookies: If you love the warm, cinnamon-ginger taste of gingerbread, you’ll adore these chewy, dairy-free, and paleo-friendly cookies. Don’t worry if you don’t have a food processor, either. Almond Flour Cookies make an excellent alternative to this festive recipe.
Chocolate Almond Bark: Homemade dessert doesn’t get easier than this gluten-free treat. Nutty almonds, sweet maple syrup, and dried apricots come together for a dish that has “chocolate lovers” written all over it.
Healthier Pumpkin Pie: Who can resist a classic—especially one with a secret healthy twist? This pumpkin pie recipe is creamy, light, and naturally sweet, and it has a hint of spice that will have you licking your lips.

Apple Cake with Almond Flour: Perfectly moist and refined sugar-free, this scrumptious coffee cake is one of my most popular recipes with almond flour. It only takes 15 minutes to prepare. This Friendsgiving potluck idea only needs ten ingredients, including tart apples, warm cinnamon, and sweet vanilla.
Maple Pecan Pie: Prepared with a homemade pie crust, this old-fashioned pecan pie adds new meaning to “Thanksgiving pie.” This delectable dish has a warm and nutty molasses filling, and it also comes with a bourbon whipped cream topping.
Dutch Apple Pie: If you’re a fan of apple picking, you’ll obsess over this fall favorite. This apple pie is gooey, flaky, and rich, and its crumbly streusel topping takes this classic to the next level.

Vegan Cranberry Tart: Need vegan dishes to bring to Friendsgiving? This fruity recipe comes with an almond-oat crust and an almond crumb topping that are to die for. Everyone will want a bite of this sweet and crumbly goodie.
Mini Pecan Pies: Why not try something new and make these lightly sweetened mini pecan pies for a dessert that is guaranteed to please? Made in a muffin tin, this dessert recipe uses almond flour, coconut sugar, and maple syrup. It is a great alternative to the classic Thanksgiving pie as it can be served in individual portions.
Greek Yogurt Cheesecake: If you are a fan of the tangy flavors of Greek yogurt, then this lightened-up cheesecake recipe is a must-try. Lightly sweetened with honey and raspberry sauce, this dessert is a showstopper that will disappear in no time.

FAQs

There’s no reason to stress when you’re planning meals for Friendsgiving. Whether you’re wondering how to make your holiday celebration a hit or how to make a Friendsgiving meal for a few besties, this user-friendly list will answer all your questions.

What do you serve at a Friendsgiving party?

Though there are no rules for what to serve at Friendsgiving, people usually serve smaller portions of traditional Thanksgiving food. Some fan favorites are turkey, stuffing, mashed potatoes, and green bean casserole, though many also opt for more accessible versions, like roasted chicken or sauteed green beans.

What to bring to Friendsgiving if you can’t cook?

If you’re at a loss for what to cook for Friendsgiving, don’t worry! Anyone who isn’t comfortable cooking something for their holiday potluck can bring other offerings instead, like flowers, wine, or even a treat picked up from their local bakery.

How do I host a small Friendsgiving?

The key to hosting a small Friendsgiving is to keep it simple. Try serving turkey parts instead of a whole turkey for a hassle-free main dish, and keep your sides to a maximum of 2-3. You can also make dessert a cinch by whipping up (or even buying!) an easy pie.

How to make Friendsgiving fun?

When it comes to making your holiday get-together fun, the options are endless. Picking a theme, having everyone bring a dish, playing party games, and even serving festive drinks are just a few ways to liven up your Friendsgiving.

If you try any of these Friendsgiving Menu Ideas, please take a minute to rate the recipe and leave a comment. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

35+ Friendsgiving Food Ideas – Roasted Turkey Tenderloin and More!

Intimidated by cooking a whole turkey? Try This Turkey Tenderloin Recipe that combines simple ingredients like ground spices and olive oil for juicy, flavorful tenderloins that are guaranteed to impress. Add this easy recipe to your Friendsgiving Menu and accept compliments from all your friends.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings servings

Calories 156kcal

Author Aysegul Sanford

Ingredients

2 turkey tenderloins* – 4 oz or ~113 grams each

For the Tenderloin Rub:

¼ teaspoon rubbed sage or dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika or sweet paprika would also work
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil divided

Instructions

Preheat the oven: Set your oven to 325 degrees F.
Make the rub: Mix together sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Set it aside.
Dry the tenderloins: Pat dry turkey tenderloins with paper towels on both sides.
Coat with oil: Drizzle them with a tablespoon of olive oil and coat them on both sides.
Add the rub: Sprinkle them with the prepared turkey tenderloin rub on both sides.
Heat the oil: Heat the remaining oil in a large stainless steel skillet (or a cast iron skillet) until shimmering hot.
Sear: Sear turkey tenderloins for 1 minute on each side until lightly browned.
Bake: Place the skillet in the oven and roast tenderloins until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees for 15 minutes.
Rest: Take it out of the oven and cover it with aluminum foil and let it rest for 10 minutes. As it sits, it should come to 165 degrees (the safe temperature for turkey) without drying.
Serve: Slice and serve.

Notes

While this recipe serves 4-6 people, you can easily multiply the recipe and make it for more people.
Try our turkey tenderloin marinade: If you have the time to plan ahead, you can also marinade your turkey loins in our marinade.
The temperature of the raw meat: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry the breast loin before cooking.
Size of the turkey tenderloin matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was around 4 ounces and took 15 minutes to reach the desired internal temperature, which is 165 degrees F. Depending on the size of your turkey tenderloins, it might take a bit shorter or longer. If you own a meat thermometer (this is the one I own and love), be sure to use it for accurate testing.
Two-part cooking method: If you’ve ever cooked turkey tenderloins, you know that it can go from perfectly moist to not-so-appetizing dry in an instant. During our tests, we found that the secret to success starts with searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
Storage instructions: Let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions: You have two options here: Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. Secondly, you can reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
Freezing instructions: To freeze, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months. Thaw it in the fridge overnight, and follow the instructions above for reheating.

Nutrition

The post 35+ Friendsgiving Food Ideas appeared first on Foolproof Living.

Cranberry Sauce with Maple Syrup

Aysegul Sanford — Wed, 16 Nov 2022 16:47:45 +0000

Say hello to cranberry season. What great way to celebrate fresh (or frozen) cranberries than with a low-sugar, refined-sugar-free, vegan, and homemade cranberry maple sauce recipe to call your own?

The tart flavors of cranberries mixed in with mildly sweet maple syrup is a match made in heaven. Make it fast and flavorful, and serve it with plenty of Healthy Thanksgiving Sides like Rosemary Mashed Potatoes, Garlic Butter Green Beans, Sweet Potato Soufflé, and Maple Roasted Carrots.

It goes without saying – this healthier cranberry sauce is going to outperform store-bought canned cranberry sauce any day. While it is a great addition to your Thanksgiving table and Christmas dinner, you can enjoy it any time of year!

Ingredients You Will Need

The ingredient list for this maple syrup cranberry sauce recipe is simple and straightforward. Take a trip to the grocery store and gather together fresh cranberries, pure maple syrup, water, fresh orange juice, a cinnamon stick, and orange zest.

Ingredient Substitutions and Optional Add Ins

Frozen cranberries: Use frozen cranberries in place of fresh – no need to thaw – and simply add a few minutes to the simmering time.
Honey syrup: Replace the maple syrup with an equal amount of Honey Syrup. Note: Since high heat can have negative effects on the nutritional value of honey, if going the honey route, bring the mixture up to a bare simmer under medium-low heat and then reduce it to low heat for 15-20 minutes. Cranberry Sauce with Honey is a wonderful alternative if you are living in an area where you can’t get maple syrup.
Ground cinnamon: Omit the cinnamon stick and add ¼ teaspoon of ground cinnamon at the end of cooking.
Additional spices: Add ⅛ teaspoon of additional warming spices, like ground ginger, allspice, cloves, cardamom, or pumpkin pie spice.
Liquor: Add a splash of bourbon or Cointreau, brandy, port wine, or sherry at the end of cooking.
With more fruit: Turn it into cranberry chutney with the addition of diced apples, pears, other berries, and raisins.
Without orange: Not a fan of cranberry orange sauce? Replace orange juice with cranberry juice, apple juice, or water. I would not recommend lemon juice as it would make it even tarter. However, you can use lemon zest as a substitute for orange zest.
Vanilla extract: If preferred, you can add a splash of vanilla extract (about ½ teaspoon) in the end.

How to Make This Recipe?

This Refined Sugar-Free Cranberry Sauce couldn’t be any easier to make. All it takes is a quick simmer on the stove, and you have a homemade maple cranberry sauce right before your eyes. Here’s how to do it:

Wash cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.

Add ingredients to saucepan: In a medium-sized saucepan, combine cranberries, maple syrup, water, orange juice, and the cinnamon stick.
Simmer: Set over medium-high heat and bring it up to a boil, give it a stir, turn the heat down to medium-low, and let it simmer for 10-12 minutes, stirring occasionally until the cranberries pop and it reaches your desired consistency.
Taste test: Taste for sweetness and add more maple syrup if you’d like it a little less tart.
Finish and serve: Off the heat, carefully remove the cinnamon stick. Finish with the orange zest. Enjoy your cranberry maple sauce warm, at room temperature, or chill in the fridge.

How to Make Ahead, Store, and Freeze

This naturally sweetened cranberry sauce can be served warm, at room temperature, or cold. This makes it a wonderful make ahead recipe and gets you one step closer to holiday prep work.

Make ahead: Cook the cranberry maple syrup sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Storage: Whether freshly made or looking to get ahead, the cranberry sauce will keep in the fridge for up to one week.
Freeze: Once cool, store the cranberry sauce made with maple syrup in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen cranberry sauce overnight in the fridge.

How to Serve

In addition to serving it with a plethora of Thanksgiving recipes like Thanksgiving turkey (or Roasted Turkey Drumsticks or Baked Turkey Tenderloins), leftover cranberry sauce can be used to jazz up leftovers or provide a new twist on a recipe. Some of my favorite ways to serve include:

Leftover turkey sandwich: Use it as a jam-like spread on leftover turkey sandwiches.
Over vanilla yogurt: Fresh cranberry sauce is an excellent breakfast when served over Vanilla Yogurt and topped off with Chunky Granola.
Butternut squash bruschetta: Layer it on Butternut Squash Bruschetta for a fall-inspired appetizer.
Waffles: Spread it on warm Overnight Yeasted Waffles or Almond Waffles.

Expert Tips

Make a double batch. Double the recipe if serving a big crowd – or freeze the rest for later use.
Popping is completely normal. The cranberries will pop and sputter as they cook, and this is completely normal. This means they are breaking down and releasing their natural sweetness.
Remove the cinnamon stick before storing. The cinnamon will become too overpowering if left to sit in the cranberry sauce. Remove just after cooking.
The cranberry sauce will thicken significantly as it cools. Don’t fret if the texture is a little looser than expected. The cranberry sauce will thicken as it cools – and thicken even further once chilled.

FAQs

How to sweeten cranberry sauce without sugar?

It’s easy to sweeten cranberry sauce without sugar by replacing it with a natural sugar, like maple syrup or honey.

How to make cranberry sauce less tart?

Use maple syrup to make cranberry sauce less tart, while also keeping it healthier and refined sugar free. Taste test near the end of cooking. If it is still too tart for your liking, add more maple syrup, 1 tablespoon at a time.

How do you spice up cranberry sauce?

It’s easy to spice up cranberry sauce with the addition of warm winter spices like ground cinnamon, ginger, allspice, cloves, cardamom, or pumpkin pie spice. The ground spices will intensify as they sit in the sauce, so a mere ⅛ – ¼ teaspoon goes a long way.

What can you add to cranberry sauce to thicken it?

Cranberries contain a lot of pectin (a natural thickener), so there is really no need to add a thickening agent such as cornstarch or tapioca starch. Simply simmer the cranberry sauce until most of them have split, and allow to cool. The longer it cools, the thicker it will become.

How do you get the bitter taste out of cranberry sauce?

If, at the end of cooking, you taste a spoonful and it’s bitter, you can add more maple syrup for a touch of sweetness. If you prefer not to add more sugar, try something tangy, like a splash of orange juice, apple juice, or even white wine.

Other Creative Cranberry Recipes You’ll Enjoy:

If you try this refined-sugar free easy homemade Cranberry Sauce recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cranberry Sauce with Maple Syrup Recipe

This Cranberry Sauce with Maple Syrup is the perfect, satisfying balance of sweet and tart, yet it's also refined-sugar-free, vegan, and low-sugar. Serve this make-ahead friendly sauce as a light side dish for your holiday dinner, or enjoy it year-round with sandwiches, desserts, breakfast, and more!

Course Condiment/Sauce

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 12

Total Time 17

Servings servings

Calories 489kcal

Author Aysegul Sanford

Ingredients

1 12-ounce bag of fresh or frozen cranberries
⅓ cup maple syrup more as needed
⅓ cup water
¼ cup orange juice
1 cinnamon stick or ¼ teaspoon ground cinnamon – optional
1 tablespoon orange zest

Instructions

Rinse cranberries: Place cranberries in a colander and rinse with cold water. Pick the old, shriveled ones and discard them.
Add ingredients: Transfer the rest of the cranberries to a medium-sized pan and add the maple syrup, water, orange juice, and a cinnamon stick.
Cook: Heat over medium heat, bring it to a boil, give it a stir, turn the heat down to medium-low*, and let it simmer for 10-12 minutes or until it reaches your desired consistency. Be sure to stir it a few times.
Taste and adjust: As it simmers, cranberries will soften and pop, so don’t be alarmed. Taste for sweetness and add more maple syrup (in 1-tablespoon increments), if needed.
Remove from heat and serve: Off the heat, carefully remove the cinnamon stick, and stir in the orange zest. Serve it warm, at room temperature, or cold.

Notes

Servings: This recipe yields 1 1/2 cups of cranberry sauce.
*Popping is completely normal. The cranberries will pop and sputter as they cook, which is completely normal. This means they are breaking down and releasing their natural sweetness.
Make ahead: Cook the cranberry sauce as directed, cool it completely, and transfer it to an airtight container. Store in the refrigerator for 3-4 days.
Storage: Store the cooled sauce in an airtight container in the fridge for up to 1 week.
Freeze: Once cool, store the cranberry sauce in a freezer-safe airtight container. Label, date, and freeze for up to 3 months.
Thaw: Thaw the frozen cranberry sauce overnight in the fridge.

Nutrition

The post Cranberry Sauce with Maple Syrup appeared first on Foolproof Living.

Turkey Drumstick Recipe

Aysegul Sanford — Tue, 08 Nov 2022 17:59:45 +0000

Turkey is a classic protein to enjoy during the holidays, but you can also cook it year-round for a great alternative to chicken. Just like chicken, various parts of a turkey are delicious and easy to cook. For another method of cooking turkey legs, try my Air Fryer Turkey Legs. Or, try your hand at roasting turkey parts with my Melt in Your Mouth Turkey Tenderloins, Marinated Turkey Tenderloin, and Turkey Wings Recipe.

One of my favorite aspects of this recipe is that it looks (and tastes) so delicious for how easy it is to whip up, making it an ideal crowd-pleasing centerpiece for a small holiday dinner or a fun handheld dish to serve on Game Day. However you make it, this roasted turkey leg recipe is sure to impress dark meat lovers everywhere.

Ingredients

All you need for crispy-on-the-outside, juicy-on-the-inside oven-roasted turkey legs are a few simple ingredients, which we’re using to make a rub with lots of butter and yummy seasonings. Here’s an ingredient breakdown:

For the roast turkey drumsticks, I used 12-14 ounce drumsticks, but feel free to use any size that’s available at your local grocery store. Turkey drumsticks (also sold as whole turkey legs) are more widely available during the holidays, but you can also find them year-round, depending on the store. Another option is to buy them when they’re available and freeze them for later use (just make sure to thaw the drumsticks before cooking).
To make the simple rub, gather unsalted butter, garlic powder, onion powder, paprika (or smoked paprika for a slightly smokey flavor), kosher salt, and black pepper.

How to Season Turkey Legs?

It’s essential to properly season turkey legs for maximum flavor, and there are many different seasoning methods and combinations to try. For instance, you can season them “caveman” style, also known as fair style turkey legs, with chili powder and Montreal, or add a smoky flavor profile like the ones you’d find at Disney World. Here are a few suggestions to get you started:

Make a dry rub: If you’d like to skip the butter, a great option is to make a dry rub for your turkey leg recipe. My Turkey Rub Recipe combines various spices that you can apply straight to the turkey before cooking.
Try garlic butter: You haven’t lived if you haven’t tried my Roasted Garlic Butter! This flavored butter consists of beautifully caramelized garlic mixed with fresh herbs, making it the perfect flavor enhancer for your oven-roasted turkey legs.
Use poultry seasoning: To keep things simple, buy a premade poultry seasoning blend to use as a dry rub or to combine with butter.

How to Cook Turkey Legs in the Oven?

While oven-roasting an entire turkey takes ages and lots of patience, cooking turkey legs only takes about an hour or so. Plus, they’re ready to eat right out of the oven. No carving required! Here’s how to make them:

Prepare your equipment: Preheat your oven to 400 degrees F, and use foil or parchment paper to line a baking sheet or roasting pan.

Make the butter rub: Add the softened butter, garlic powder, onion powder, paprika, salt, and pepper to a small bowl. Mix until well combined.
Prep the turkey legs: Use a paper towel to pat dry the turkey legs on all sides.
Apply the rub: Use a pastry brush or your hands to evenly coat each turkey leg with the butter mixture.
Transfer to the baking sheet: Arrange the seasoned turkey legs in a single layer on your lined baking sheet.
Bake: Bake for 25 minutes, uncovered.

Cover with foil: After the 25-minute mark, loosely tent some aluminum foil over the turkey legs to prevent them from browning too quickly.
Continue baking: Roast the turkey for another 30 minutes until they reach at least 165 degrees F.
Let rest: After removing the roasted turkey drumsticks from the oven, tent them with foil and rest for at least 10 minutes. Serve on a large plate. You can use the juices in the sheet to either drizzle them before serving or make gravy.

How Long Does It Take to Bake Turkey Legs in the Oven?

Turkey legs can come in all shapes and sizes, which creates a lot of guesswork when it comes to cooking time. Below are some tips that will boost your confidence when baking turkey drumsticks and help you determine doneness:

Cook time: Cook time is directly related to the size of the turkey drumstick. Larger legs take longer to cook, while smaller ones cook in a shorter amount of time. A medium-sized turkey leg, which weighs around 12-14 ounces, should take about an hour to cook in a 400-degree F oven. You can lower the oven temperature to 350 degrees F if desired, but keep in mind that a high-temperature oven helps you achieve a crisp outside and tender inside. If you prefer to bake them at 350 F, be prepared to add 10-20 minutes to the baking time.
Internal temperature: The best way to test doneness is to insert a meat thermometer (affiliate link) into the thickest part of the turkey drumsticks. The temperature for cooked turkey leg should reach at least 165 degrees F to indicate that it’s cooked through.

How to Store, Reheat, Freeze, & Thaw

These easy oven baked turkey legs store, freeze, and reheat well, making them an ideal holiday meal prep option or a perfect make-ahead dish for a busy weeknight. Here are some tips to maximize the longevity of your roasted turkey:

Store: Once you roast your turkey legs, let them rest until they come to room temperature. Store them in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend reheating your roast turkey legs in the oven to help them maintain their crisp outer layer using this foolproof method I learned from The Cooks Illustrated. Wrap your leftover turkey drumsticks in foil and place them on a wire rack set on a rimmed baking sheet. Reheat the foil wrapped turkey legs in a 275-degree F oven for around 35-45 minutes (of course, the timing will vary based on the amount of leftover turkey). For a great way to achieve extra-crisp skin after reheating, place the legs in a lightly oiled skillet (use olive oil or your oil of choice) over medium heat and cook until you have a nice and crispy skin.
Freeze: To freeze, let the baked turkey drumsticks cool to room temperature, wrap them tightly in foil, and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: Thaw your frozen turkey drumsticks overnight in the refrigerator. The next day, reheat per the instructions above.

What to Serve With Turkey Legs

These turkey drumsticks are perfect for small Thanksgiving gatherings if you’d like to serve turkey without the hassle of cooking the whole bird. They pair just as well with all your favorite Thanksgiving sides. You can also serve them with an easy side dish for a no-fuss weeknight dinner- any time of the year. Below are some turkey leg dinner ideas:

Enjoy with Thanksgiving sides: Now that you have the turkey checked off your list, all that’s left to do is pick a few delicious, Healthy Thanksgiving Sides to serve with your Thanksgiving drumsticks. One of my favorite Thanksgiving side dishes to serve is my maple cranberry sauce!
Pair with a vegetable side dish: We love a good veggie here on the blog, and we have many Vegetable Side Dishes for you to choose from. Our autumn and holiday-inspired sides, like Rosemary Mashed Potatoes, Maple Roasted Carrots, Wild Mushroom Stuffing, and Sauteed Asparagus and Mushrooms, would pair especially well with a roast turkey leg for an easy dinner.
Add some grains: Who doesn’t love some good carbs to pair with dinner? We like to keep ours on the healthy, grain-based side of things, so we have plenty of recipes for yummy grains like Quinoa, Wild Rice, and Wild Rice Pilaf. You can also serve white rice with your roasted turkey leg recipe for a kid-friendly option.
Serve with a salad: Greens don’t have to be boring to eat. Any one of my healthy, hearty, and colorful Fall Salads would be a great accompaniment to this baked turkey legs recipe. Some of my favorite salads that truly embody the season are my Butternut Squash Salad, Kale Brussel Sprout Salad, and Wild Rice Salad.

Expert Tips

It takes a little know-how to achieve a crispy, tender turkey leg on your first try, so I’ve compiled some helpful tips and tricks to set you up for success. Here’s what you need to know:

Consider the size: As mentioned earlier, pay attention to the size of your turkey drumsticks and alter your cook time accordingly. I’ve found that a 12-14 ounce drumstick takes about an hour to cook in a 400-degree F oven, but you may need to decrease the time if your drumsticks are smaller or increase the time for big turkey legs.
Roasting turkey legs and thighs together: Some stores sell turkey legs with thighs (similar to whole chicken legs), so we wanted to make sure we tested this recipe using turkey legs and turkey thighs together, and it worked well. However, as mentioned earlier, the roasting time depends on the size of the turkey parts.
Think ahead: It’s difficult to spread that delicious butter rub on cold turkey, as the butter tends to harden quickly, so make sure to take your turkey drumsticks out of the fridge as your oven is preheating to give them a little time to warm up. Make sure to also use softened butter, which will make your job easier when mixing it with spices and spreading it on your turkey. Melted butter will make a mess as you’re trying to spread it on the turkey leg, so make sure not to soften it too much!
Turkey leg marinade: We did not marinate our turkey legs in this recipe. However, if you have the time, you can use my Turkey Tenderloin Marinade to marinate your turkey drumsticks. However, if your turkey drumsticks are very large, I would recommend adjusting (perhaps, multiplying) the recipe accordingly.
Check internal temperature: Take the guesswork out of cooking turkey and invest in an instant-read thermometer. I love this one (affiliate link.) Always use a meat thermometer to check doneness, and ensure the turkey reaches at least 165 degrees F before pulling it out of the oven. Also, make sure not to poke the turkey legs with the thermometer too many times, as this will cause all those yummy juices to run out.
Cover with foil: It’s crucial to loosely (emphasis on loosely) cover your drumsticks with foil halfway through cooking, as this prevents them from browning too quickly. Tightly covering the turkey with foil will cause it to steam rather than crisp up, resulting in soggy, not-so-appetizing turkey legs.
Let it rest: Here’s a secret that will take your drumsticks to the next level: let them rest for 10-15 minutes after cooking. Letting the turkey rest on the baking dish or in your roasting pan allows any remaining liquid to redistribute into the meat, creating that sought-after juicy inside.
Try the convection setting: Have you ever wondered what that “convection” setting on your oven means? The convection setting uses a fan to circulate hot air around your oven, which allows your food to cook faster and more evenly. This article on convection ovens explains it in more detail. Try the convection setting when roasting your turkey legs, which will result in more even roasting and a super crispy exterior. Just keep in mind that it will cook faster, so I recommend checking your turkey at the second 25-minute mark.
Don’t throw away the bones: I usually freeze the drumstick bones, and when I have enough, I make a quick turkey stock by mixing it with some vegetables, similar to how I make my Chicken Stock recipe.

FAQs

What are turkey legs?

Turkey legs, also known as drumsticks, consist of dark meat that stretches from the thigh to the knee. They are especially popular during Thanksgiving and are also often served at state fairs and amusement parks like Disneyland.

Are turkey drumsticks healthy?

Turkey offers a variety of health benefits, as it’s a good source of protein, rich in B vitamins like B3 and B6, and loaded with minerals like zinc and phosphorus.

Do I need to brine turkey legs before baking?

We didn’t brine our turkey for this turkey drumstick recipe, but feel free to brine them if desired. I recommend brining for a minimum of 6 hours, but don’t brine turkey legs longer than overnight.

How to make turkey legs tender and prevent them from drying out?

The trick to achieving tender, juicy meat is to let your turkey legs rest for 10-15 minutes after roasting. Doing so will allow the turkey to soak up any residual juices that seeped out in the baking process.

Can I use this method to cook smoked turkey legs in oven?

If you purchased pre-smoked turkey, this method won’t work for you since the turkey is already cooked. I recommend simply reheating your pre-cooked smoked turkey in the oven until the internal temperature reaches 165 degrees F.

Other Turkey Recipes You Might Also Like

Turkey is a high-protein, flavorful meat that can replace chicken any day of the week. Whether you’re searching for turkey recipes for the holidays or simply wish to add some variety to your diet, you’re sure to find inspiration by browsing the delicious turkey recipes below:

If you try this Easy Roasted Turkey Legs Recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Drumstick Recipe

This Roasted Turkey Drumstick Recipe produces perfectly seasoned, crispy-on-the-outside, juicy-on-the-inside turkey legs the whole family will love. This dish is perfect to serve for small holiday gatherings, especially if you don't want to roast an entire turkey, but you can also serve it for Game Day parties or even for a yummy weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 55

Resting Time 20

Total Time 1 30

Servings

Calories 1082kcal

Author Aysegul Sanford

Ingredients

4 turkey drumsticks 12 to 14 oz. each*
4 tablespoons unsalted butter softened
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Prep your equipment: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet or roasting pan with a sheet of aluminum foil or parchment paper. Set it aside.
Set out the turkey: Take the turkey legs out of the fridge while the oven is heating and you are working on the turkey seasoning.
Make the rub: In a small bowl, combine melted butter, garlic powder, onion powder, paprika, kosher salt, and black pepper.
Dry the turkey legs: Pat dry turkey legs with paper towels on all sides.
Apply the rub: Using a pastry brush or your clean hands, evenly distribute the butter rub over the turkey legs.
Transfer to the baking sheet: Transfer the seasoned turkey legs onto the prepared baking sheet.
Bake: Bake for 25 minutes. After the first 25 minutes, loosely tent the top with aluminum foil to prevent it from browning too fast. You do not want to seal the turkey as it will create steam and prevent it from getting crisp.
Continue baking: Continue to roast for 30 minutes or until a meat thermometer inserted into the thickest part of the turkey registers 165 degrees Fahrenheit.
Let rest and serve: Remove from the oven, tent it with aluminum foil, and let it rest* for 10 minutes before serving.

Notes

Cook time*: Keep in mind that there’s a direct correlation between the size of the drumstick and cook time. Roasting large turkey legs will take longer than roasting small ones, and you’ll also need to adjust the amount of butter rub to ensure there’s enough to coat each leg. The turkey drumsticks we used when testing this recipe were 12 to 14 ounces, so please adjust the timing accordingly.
Rest time: Do not skip the resting time. Letting the turkey rest allows any remaining liquid to redistribute into the meat, creating that sought-after juicy inside.
Roasted turkey legs and turkey thighs: You can use this exact roasting method and the turkey seasoning to roast turkey drumsticks and thighs together. We tested this recipe with one turkey leg (9 ounces) and one turkey thigh (9 ounces) and it worked perfectly. As mentioned earlier, be sure to adjust the timing according to the size and weight of your turkey parts. Be sure to roast them until they reach 165 degrees F.
Store: Let the leftover turkey legs rest until they come to room temperature. Store them in an airtight container in the fridge for up to 3-4 days.
Reheat: I recommend reheating them in the oven to help them maintain their crisp outer layer. Wrap each drumstick in foil and place them on a wire rack set on a rimmed baking sheet. Reheat the foil wrapped turkey legs in a 275-degree F oven for around 35-45 minutes (of course, the timing will vary based on the amount of leftover turkey). For a great way to achieve extra-crisp skin after reheating, place the drumsticks in a lightly oiled skillet (use olive oil or your oil of choice) over medium heat and cook until you have a nice and crispy skin.
Freeze: To freeze, let them cool to room temperature, wrap them tightly in foil, and place them in an airtight container or freezer-safe bag. Freeze for up to 3 months.
Thaw: Thaw your frozen turkey drumsticks overnight in the refrigerator. The next day, reheat per the instructions above.

Nutrition

The post Turkey Drumstick Recipe appeared first on Foolproof Living.

Turkey Tenderloin Marinade

Aysegul Sanford — Tue, 08 Nov 2022 17:57:38 +0000

When it comes to seasoning turkey tenderloins, you can go in a few different directions. The two methods I like are made by using a simple seasoning mixture and using a simple marinade. The first one, coating them with a thin layer of seasoning, is the method I used in my Roasted Turkey Tenderloin recipe.

The second method, which I am covering here, is made by marinating turkey breast tenderloins in a soy sauce-based marinade for a few hours. The result is nothing short of a miracle with the most delicious and melt-in-your-mouth tender turkey tenderloins. Yes, there is a bit of advance prep and wait, but I think it is totally worth it.

Ingredients You Will Need?

To make this marinade for turkey tenderloin, gather olive oil, soy sauce, fresh lemon juice, Dijon mustard, brown sugar, onion powder, paprika, dried thyme, dried sage, black pepper, and minced garlic.

To complete your oven-roasted turkey tenderloin, you will also need two turkey tenderloins that weigh about 4 ounces (~113 grams) each.

Substitutions

Making my go-to marinade for turkey breast tenderloin does not require many ingredients, but if you are missing an ingredient, you can substitute with the following ingredients:

Sugar: Coconut sugar is a natural sweetener substitute for brown sugar in this easy turkey tenderloin recipe. It doesn’t add a coconut-y taste while still offering the sweetness that we are after.
Lime juice: Lime juice makes an excellent substitute for lemon juice.
Garlic: You can use 1 tablespoon of garlic powder as a substitute for garlic cloves.
Italian seasoning: Missing a few ingredients for your turkey tenderloin seasoning? Don’t stress! Italian seasoning can be used in place of ingredients like sage and thyme.

How to Make the Recipe?

Whether you’re cooking turkey tenderloins in the oven or preparing grilled turkey tenderloin for a summer get-together, this simple marinade will give every bite restaurant-quality flavor.

Mix the marinade for turkey tenderloins: In a small bowl or measuring cup, whisk together the marinade ingredients: olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, paprika, thyme, sage, black pepper, and garlic. Reserve 3 tablespoons of the mixture and set it aside.
Add the turkey fillets: Pour the remaining marinade into a large resealable plastic bag or a medium size shallow bowl with a tight-fitting lid. Then, set turkey tenderloins in the marinade, fully submerging each piece of meat. Seal bag, if using.
Marinate the turkey: Cover and refrigerate turkey tenders for 2 to 4 hours.

How to Bake Marinated Turkey Breast Tenderloins

Wondering how long to bake turkey breast fillets? Curious about how to bake turkey breast tenderloins without drying them out? This how-to guide has everything you need for baking turkey tenderloin like a pro.

Prepare the oven: Fifteen minutes before you roast the marinated turkey tenderloin, preheat the oven to 350 degrees F.

Transfer the loins: Remove the marinated turkey tenderloins from the seasoning mixture. Transfer the meat to an ovenproof dish and discard any remaining marinade.
Roast: Place turkey tenderloins in the preheated oven and roast them until a meat thermometer registers 155 degrees F. when inserted into the thickest part of the meat. For 4-oz. pieces, the turkey tenderloin cook time should be 20-23 minutes, though larger tenders may require more time. Remove the turkey from the oven.
Let the turkey loins rest: Place a sheet of tin foil over the baked turkey tenders, and let the meat rest for 10 minutes. During this time, the internal temp. for turkey tenderloin should reach 165 degrees Fahrenheit.
Serve: Slice the turkey fillets, drizzle them with the reserved marinade, and serve.

How Long Should I Marinate Turkey Breast Fillets?

Before baking turkey breast tenderloins, I recommend marinating them for 2-4 hours or up to 8 hours. Any longer, the turkey tenderloin marinade’s soy sauce will begin to degrade the quality of the meat, turning it tough or mushy.

Expert Tips

You don’t need to be an expert in turkey recipes to make the best marinade for turkey tenderloin. Give your baked turkey breast tenderloin recipe great flavor with these easy tips.

Tenderloin size: I designed this marinated turkey breast fillet recipe for two, 4-ounce (~113 grams) turkey tenders. However, if your tenderloins are larger, you can easily multiply this marinade recipe to accommodate the extra turkey.
Make ahead: This baked turkey tenderloin marinade is a godsend for quick meal prep. You can prepare this turkey marinade up to one day in advance. Then, store it in an airtight container in the fridge until the next day when you’re ready to use it.
Multiple uses: The good thing about this turkey tenderloin marinade is that it can be used for other turkey parts such as turkey wings, turkey cutlets, turkey breasts, and turkey thighs. Simply adjust the amount based on the weight of your meat. Additionally, this easy marinade can be used for any cooking method, including grilling, roasting, cooking on the stove, in a slow cooker, air fryer, or in an Instant Pot.
Extra seasoning and optional garnishes: While it is optional, I like to finish off my baked marinated turkey tenderloins with a sprinkle of coarse sea salt and a small amount of ground pepper. And for garnish, you can use fresh rosemary or fresh sage leaves and serve it with a favorite side dish (i.e. roasted potatoes) to make it visually impressive.

FAQs

What is the difference between a marinade and a brine?

Marinades are mostly used to add a flavor to the meat and are usually made by mixing oil with some sort of an acidic ingredient (like soy sauce, lemon juice, or apple cider vinegar) and various spices and seasonings. The marinading time usually varies between 2 hours to 8 hours.

On the other hand, brine is used to add moisture and properly salt the turkey meat by soaking it in a salty mixture for a longer period of time (usually 24 hours).

Should I marinate the turkey overnight?

If you are using this turkey tenderloin marinade recipe, the answer is yes! Marinating each part of the turkey for up to 8 hours is the key to preparing flavorful turkey tenderloin.

What temp. should turkey tenderloin be cooked to?

Your turkey tenderloin temp. when done should reach 165 degrees F. However, I believe the best way to cook turkey breast fillets is by removing them from the oven when their internal temperature reaches 155 degrees F. Then, let the marinated turkey breast tenderloin rest under a tin foil tent, and its temperature should reach 165 degrees F. after 10 minutes.

Other Meat Marinade Recipes You Might Like:

Marinating meat to flavor them is probably the easiest way of seasoning and making them delicious. Below are my favorite meat marinades that I use often:

If you try this Turkey Tenderloin Marinade recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Tenderloin Marinade Recipe

This Turkey Tenderloin Marinade Recipe is a sweet and savory combination of ground spices, brown sugar, mustard, and soy sauce, resulting in perfectly juicy, ultra flavorful tenderloin. Serve this dish with your choice of side for the perfect holiday meal or even an everyday weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 23

Resting Time 4

Total Time 4 33

Servings

Calories 241kcal

Author Aysegul Sanford

Ingredients

¼ cup olive oil
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon brown sugar or coconut sugar
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon dried thyme
1 teaspoon dried sage or oregano
½ teaspoon black pepper
3 cloves garlic minced
2 turkey tenderloins – 4 ounces ~113 gr. each

Instructions

Make the marinade: Whisk together olive oil, soy sauce, lemon juices, dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
Marinate the turkey: Pour the rest of the marinade into a sealable plastic bag or a shallow bowl with a tight-fitting lid. Place the turkey tenderloins in the marinade and make sure that they are fully submerged in the marinade. Cover it with the lid and marinate for 2-4 hours* in the refrigerator.
Preheat the oven: Fifteen minutes before you are ready to roast the tenderloins, preheat the oven to 350 degrees Fahrenheit.
Transfer to a baking dish: Remove the tenderloins from the marinade on an ovenproof dish* and discard the remaining marinade.
Bake: Roast in the preheated oven for 20-23 minutes or until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees.*
Rest: Tent it with foil and let it rest for 10 minutes. As it sits (covered) with foil, it should reach 165 degrees Fahrenheit.
Serve: Slice and drizzle it with the reserved marinade before serving.

Notes

Baking time: These recipes were tested using two turkey tenderloins that were about 4 ounces each. The baking time might vary slightly depending on the size of your loins. The best way to check doneness is by using a meat thermometer (affiliate link.)
Internal temperature: While the ideal internal temperature for Turkey Tenderloins, according to USDA food safety guidelines, is 165 degrees F., we are removing them from the oven a bit earlier than they reach 165 degrees because we found that if we bake them any longer, they become dry. Instead, by covering them and letting them rest, we help residual heat continue to cook them. As a result, we end up with perfectly moist and melt-in-your-mouth moist turkey tenderloins.
Equipment: When baking marinated tenderloins, I used a metal baking dish as it does a good job of retaining heat. Plus, since we rely on the residual heat to continue to cook the tenderloins, I find that a metal baking dish works the best. Therefore I would not recommend using a glass baking dish (like Pyrex) for this recipe.
Marinating time: If you have the time, you can marinate the meat for up to 8 hours. Though I wouldn’t recommend longer than that. If you are short on time, 25-30 minutes of marinating time should work as well.
Seasoning: For a slightly smokey flavor, use smoked paprika as a part of the seasoning.
Make-ahead: You can make this marinade 24 hours in advance and store it in the fridge in an airtight container until you are ready to use it.

Nutrition

The post Turkey Tenderloin Marinade appeared first on Foolproof Living.

Turkey Tenderloin Recipe

Aysegul Sanford — Tue, 08 Nov 2022 17:55:51 +0000

Why go through the hassle of cooking the whole turkey when you can make this simple turkey tenderloin recipe instead? While you can make it any time of the year, this dish is especially fitting for a small Thanksgiving dinner or any special occasion where you aim to impress your guests. We’re covering everything you need to know below, so keep reading for all the details.

Reading this during the summer months? Be sure to check out our Grilled Turkey Tenderloin recipe for an easy summer meal that you can make on the grill.

Ingredients

To make this recipe for turkey tenderloin, you’ll need a handful of simple ingredients: dried oregano, dried thyme, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and olive oil. You’ll also need two turkey tenderloins, around 4 ounces (~113 gr.) each.

Though some turkey brands are seasonal, Jennie O and Butterball turkey tenderloin should be available at your local grocery store throughout the year. While they may differ in weight, the process of cooking your turkey tenderloins should not change. However, you may have to adjust the time of baking accordingly.

Additionally, it is good to know that some brands refer to this piece of meat as turkey medallion, turkey fillet, turkey breast loin, and turkey breast tenders. While the verbiage might be confusing, they are essentially the same thing.

How to Season?

Wondering how to season turkey tenderloin? Taking cues from my Turkey Rub Seasoning, I prepared my turkey medallions recipe with a mix of oregano, thyme, paprika, garlic powder, onion powder, salt, and black pepper.

However, there are countless ways to make a mouthwatering seasoning for turkey tenderloins:

Italian turkey tenderloin recipe: For an Italian take on my classic seasoning mix, use 1½ teaspoon of Italian seasoning instead of thyme, paprika, and sage.
Chili powder: Want to give your turkey irresistible depth? Give your baked turkey tenderloin recipe a smoky twist using chili powder instead of paprika.
Turkey Tenderloin Marinade: Ever tried making turkey tenderloin marinade with soy sauce? My marinade for turkey breast tenderloin will infuse every bite with a savory flavor. You only need the following marinade ingredients: olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic.
Finish with fresh herbs: After cooking turkey tenderloin in the oven, herbs are just the thing to brighten your recipe. Give your turkey garden-fresh flavor by topping it with thyme, rosemary, or parsley.

How to Cook Turkey Tenderloins in the Oven

Want to know how to prepare turkey tenderloin while keeping your meat as juicy and flavorful as possible? My 2-part method—part stovetop and part oven—is the best way to cook turkey tenderloin without drying out the meat.

Heat the oven: Preheat the oven to 325 degrees F.

Prepare the turkey tenderloin rub: In a small bowl, mix the sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper. Set the seasoning aside.
Dry the turkey fillet: Use paper towels to pat dry both sides of the tenderloins.
Oil the turkey loins: Drizzle the turkey tenderloins with a tablespoon of olive oil, and rub the oil over both sides of the meat.
Coat with the spice rub: Sprinkle the entire turkey with the prepared seasoning mixture, covering both sides.

Heat the oil: Add the remaining olive oil to a large stainless steel skillet or cast iron skillet and turn the stove on high. Heat the oil until it turns shimmering hot.
Sear the turkey breast fillet: Place turkey tenderloins in the heated skillet and cook for 1 minute on each side until the meat lightly browns.
Bake the pan-seared turkey tenderloin: Place the skillet in the oven. Roast until the internal temperature of turkey tenderloin registers 155 degrees F. (about 15 minutes). Be sure to insert your meat thermometer into the thickest part of the meat.

Let the turkey rest: Remove the roasted turkey loin from the oven, cover it with aluminum foil, and let it rest for 10 minutes. As it rests, the turkey loin temperature should reach 165 degrees F.
Serve: Slice the now-rested oven roasted turkey tenderloin and garnish with fresh herbs if using. Serve.

What to Serve With Turkey Tenderloin

Wondering what to do with turkey tenderloins? I served my baked turkey breast tenderloin recipe with Garlic Butter Green Beans and Garlic and Rosemary Mashed Potatoes. However, the options are endless!

Use in place of chicken: You can make dozens of healthy turkey tenderloin recipes by using turkey tenderloin anywhere you use leftover chicken. Serve a delicious turkey dinner by adding this tasty meat to your favorite sandwiches, soups, and pasta dishes.
Healthy Thanksgiving Sides: Preparing a five-star Thanksgiving meal? These are some of my favorite side dish recipes to make with roasted turkey tenderloin. Air Fried Green Beans, Roasted Asparagus, and Roasted Brussels Sprouts and Sweet Potatoes are rich, green sides the whole family will love. You can also whip up Baked Acorn Squash, Stuffed Acorn Squash, and Maple Roasted Carrots for a Thanksgiving dinner no one will forget. And if you are more of a traditionalist, serve it with my Cranberry Sauce with Maple Syrup.
Fall Salad Recipes: You don’t have to wonder what to eat with turkey tenderloin when you have these nutritious recipes. Add brilliant color to your fall spread with Butternut Squash Salad or Acorn Squash Salad. Or, give your menu a bright, delicate flavor with my Shredded Brussel Sprout Salad or Brussel Sprout Kale Salad.
Whole Grains: Some of my favorite turkey tenderloin dinner ideas come with a hearty side. Serve your turkey breast tenders alongside Wild Rice Pilaf with Vegetables, Wild Rice Stuffing, or Lemon Quinoa for a menu as flavorful as it is filling.

How to Store, Reheat, and Freeze

Say goodbye to stressful meal prep and hello to easy weeknight meals with this easy turkey tenderloin recipe. Here is how I store, reheat and freeze the leftovers.

Storage instructions: When ready to store this turkey loin recipe, let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions: You have two options for reheating your turkey loin roast. Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. You can also reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
Freezing instructions: To freeze this turkey tenders recipe, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months.

Expert Tips

Here are a few things I learned as I was tasting the recipe. I am sharing them with you to help you make the best turkey tenderloin recipe you’ve ever tasted:

The temperature of the turkey tenders: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry each breast loin before cooking.
Size matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was 4 oz. and took 15 minutes to reach the desired internal temperature. However, bigger loins will need more time to reach 165 degrees F. If you own a meat thermometer (this is the one I own and love – affiliate link), be sure to use it.
Two-part cooking method: Want to make your tasty turkey tenderloin recipe extra tender? The key is searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
Roast at low heat: During our recipe testings, we learned that the two-part cooking process combined with a low-heat oven, taking it out before it was fully baked, and letting it rest to reach the ideal internal temperature was the secret to the juiciest melt in your mouth turkey tenderloins.
Let your turkey rest: To get this turkey breast fillet recipe as succulent as possible, let it rest, covered, for 10 minutes after cooking. In addition to reaching 165 degrees F of internal temperature, this resting time will allow the turkey loin to relax and redistribute its juices, yielding moist and flavorful meat.

FAQs

What is a turkey tenderloin?

Turkey breast tenderloin is the boneless, skinless, thick strip of meat found between turkey breasts. Many regard the tenderloin as the most tender cut of turkey.

Is turkey tenderloin the same as turkey breast?

Though similar, turkey tenderloin and turkey breast are not the same. Turkey tenderloin comes from the meat between the turkey breasts, so it tends to be smaller and more tender than turkey breast.

What temp. to cook turkey tenderloin?

I recommend cooking a turkey tenderloin in the oven at 325-350 degrees F., depending on the loin’s size. In general, though, I’ve found that roasting turkey tenderloin at a lower temperature for a longer amount of time yields juicier, more tender meat.

How long to cook turkey tenderloin in the oven?

Turkey tenderloin cook time varies depending on the size of your tenderloin. However, I’ve found that 15 minutes is enough time in the oven to cook 4-oz. fillets—provided that you lightly sear them first and let them rest under tin foil for 10 minutes after. Remember that turkey tenders can go from perfectly moist to overcooked in very little time.

Do you cover turkey tenderloin when baking?

No. Instead, I recommend baking your turkey breast tenderloin uncovered and removing it from the oven when it reaches an internal temperature of 155 degrees F. Then, cover your turkey with tin foil for another 10-15 minutes until it reaches 165 degrees F.

What temp. is turkey tenderloin done?

According to USDA Food Safety Guidelines, the internal temp. of turkey tenderloin should reach 165 degrees F. before consuming it. However, I recommend removing your tenderloin from the oven when it reaches 155 degrees F. and covering it with tin foil to prevent it from drying and ensure maximum juiciness.

Other Turkey Recipes You Might Also Like

Hungry for even more succulent turkey recipes? If you liked this turkey breast loin recipe, you won’t be able to resist these delicious turkey dishes.

If you try this Turkey Tenderloin Recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Turkey Tenderloin Recipe

This Turkey Tenderloin Recipe combines simple ingredients like ground spices and olive oil for juicy, flavorful tenderloins that are guaranteed to impress. Serve this dish for a small Thanksgiving gathering, a special occasion, or even a quick weeknight dinner.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Resting Time 10

Total Time 35

Servings

Calories 156kcal

Author Aysegul Sanford

Ingredients

2 turkey tenderloins* – 4 oz or ~113 grams each

For the Tenderloin Rub:

¼ teaspoon rubbed sage or dried oregano
½ teaspoon dried thyme
½ teaspoon smoked paprika or sweet paprika would also work
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil divided

Instructions

Preheat the oven: Set your oven to 325 degrees F.
Make the rub: Mix together sage, thyme, paprika, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Set it aside.
Dry the tenderloins: Pat dry turkey tenderloins with paper towels on both sides.
Coat with oil: Drizzle them with a tablespoon of olive oil and coat them on both sides.
Add the rub: Sprinkle them with the prepared turkey tenderloin rub on both sides.
Heat the oil: Heat the remaining oil in a large stainless steel skillet (or a cast iron skillet) until shimmering hot.
Sear: Sear turkey tenderloins for 1 minute on each side until lightly browned.
Bake: Place the skillet in the oven and roast tenderloins until a meat thermometer inserted into the thickest part of the tenderloin registers 155 degrees for 15 minutes.
Rest: Take it out of the oven and cover it with aluminum foil and let it rest for 10 minutes. As it sits, it should come to 165 degrees (the safe temperature for turkey) without drying.
Serve: Slice and serve.

Notes

The temperature of the raw meat: I cooked my turkey tenders immediately after taking them out of the fridge. However, you could also let them reach room temperature before beginning the cooking process. Whichever method you choose, just be sure to dry the breast loin before cooking.
Size of the turkey tenderloin matters: When baking turkey tenderloin, remember that the size of your fillet will impact its cooking time. Each of my turkey loins was around 4 ounces and took 15 minutes to reach the desired internal temperature, which is 165 degrees F. Depending on the size of your turkey tenderloins, it might take a bit shorter or longer. If you own a meat thermometer (this is the one I own and love), be sure to use it for accurate testing.
Two-part cooking method: If you’ve ever cooked turkey tenderloins, you know that it can go from perfectly moist to not-so-appetizing dry in an instant. During our tests, we found that the secret to success starts with searing your meat in a stainless steel (or cast iron) skillet for one minute on each side before putting it in the oven. This extra step creates a gorgeous golden exterior while also locking in flavorful juices. However, make sure that your skillet is very hot before searing the loins, as the high temperature is key to properly seared turkey tenders.
Storage instructions: Let your turkey cool completely. Then, transfer the meat to an airtight container and store it in the refrigerator for up to 3 days.
Reheating instructions: You have two options here: Firstly, you can place your turkey on a microwave-safe plate and microwave it on high for 30-60 seconds or until it is heated thoroughly. Secondly, you can reheat it in a 350-degree F. oven. Spray a baking dish with cooking spray, add your tenderloin, and cover it with tin foil. Then, bake the turkey for 10-15 minutes or until its center is warm.
Freezing instructions: To freeze, let your meat cool completely. Then, transfer the tenderloin to a Ziplock bag and remove as much air as possible. Your turkey will stay fresh in the freezer for up to 3 months. Thaw it in the fridge overnight, and follow the instructions above for reheating.

Nutrition

The post Turkey Tenderloin Recipe appeared first on Foolproof Living.

Rosemary Mashed Potatoes

Aysegul Sanford — Mon, 31 Oct 2022 19:01:29 +0000

Potatoes are a classic, crowd-pleasing side dish that everyone looks forward to enjoying during the holidays and throughout the year. Plus, they’re super versatile and are guaranteed to be delicious in all forms. Some of my favorite potato recipes for the holidays include my Layered Mashed Potato Casserole, these Mashed Sweet Potatoes, and my Muffin Tin Potatoes.

Ingredients

There’s nothing better during the holiday season than a no-fuss, yet delicious, side dish that requires a few simple ingredients. In fact, you likely already have the ingredients on hand.

To make these garlic rosemary mashed potatoes, gather Yukon Gold potatoes, salt, whole milk (or your milk of choice), unsalted butter, fresh rosemary, fresh garlic cloves, kosher salt, and ground white pepper or black pepper.

Substitutions

Our fridges and pantries seem to be extra full this time of year, so feel free to make ingredient substitutions to use what you have on hand or to accommodate dietary restrictions. After all, potatoes mixed with lots of butter and rosemary are bound to be good no matter how you make them!

Potatoes: I prefer Yukon Gold potatoes for this recipe because they’re buttery and easy to cook, but red potatoes would also work if you can’t find Yukon Golds. You can also substitute russet potatoes in a pinch.
Milk: The whole milk in this recipe yields a smooth texture and lots of creamy goodness, but you can also substitute half and half or even heavy cream for a rich flavor and extra creaminess. Non-dairy milks like almond milk or oat milk would also do the trick.
Butter: While this recipe requires a lot of dairy, don’t stray away if you’re a vegan or lactose-intolerant! Simply substitute your favorite brand of vegan butter for a non-dairy alternative.
Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
No fresh rosemary, no problem: To me, the addition of fresh rosemary makes it taste and smell like Christmas, but if you cannot get your hands on fresh rosemary, you can use dried rosemary (1 teaspoon should be sufficient). However, please be aware that the rosemary flavor will be less potent.

How to Make This Recipe?

These rosemary garlic mashed potatoes are a life-saving side dish, especially during the holidays, because you can whip them up in no time. They require little effort for a big reward! Here’s how to make them:

Boil the potatoes: Add the cubed and peeled potatoes to a medium saucepan and cover with cold water. Bring to a boil over medium-high heat and add the salt. Cook potatoes for about 15-20 minutes or until fork tender. Drain and place potatoes back in the pot. Set aside.
Melt the butter: Add the milk and butter to a small saucepan. Cook over medium heat until the butter is melted (no need to bring it to a boil). Turn off the heat, add the rosemary sprigs and garlic, and let it sit for about 10-15 minutes. Keep in mind that the rosemary flavor gets stronger as it steeps.
Mash the potatoes: While the rosemary is steeping, use a potato masher or a food mill to mash the potatoes until creamy and smooth (or your desired consistency).

Add the milk mixture: Remove the sprigs of rosemary from the milk and melted butter mixture and pour it over the mashed potatoes. Stir until well combined.
Season: Season the potatoes with salt and pepper, taste, and add another pinch of salt or more ground pepper if needed.
Serve: Transfer the potatoes to a large bowl, top with chopped rosemary, and serve.

How to Make Ahead, Store, & Freeze?

If your holiday schedule (or schedule in general) is a bit hectic, you can make this dish ahead of time to relieve some stress on busy days. Simply store it in the fridge until you’re ready to serve, and pop it in the oven to reheat. Here are some tips:

Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the potatoes cool to room temperature, place them in an oven-safe dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
Store: The best way to store your garlic and rosemary mashed potatoes is in an airtight container in the fridge for up to 2-3 days.
Freeze: If you made too much or want your potatoes to last longer than a few days, you can store them in the freezer. Make the potatoes, let them cool completely, and store them in an airtight freezer bag or a freezer-safe container for up to one month.

What to Serve It With

Mashed potatoes provide a buttery flavor and richness that pairs beautifully with a variety of main dishes. Serve them with your favorite protein for a hearty, satisfying meal, or pair them with a vegetarian main for a touch of comfort and creaminess. Here are some suggestions:

Chicken: Elevate a simple chicken dish by adding mashed potatoes with rosemary for a restaurant-quality meal. The creaminess of the potatoes pairs so well with my Greek Yogurt Chicken recipe, Chicken Breast Fricassee, and Cornish Game Hens (which is why it is one of my favorite Cornish Hen Side Dishes).
Beef: Potatoes and beef are a classic combo! Make my Brown Gravy Recipe and drizzle it over mashed potatoes for a next-level side dish. Or, serve it with a good old steak dinner, my Pressure Cooker Roast or for an international flair, try serving my Kofte Recipe over a generous bed of mashed potatoes.
Turkey: Would a Thanksgiving table be complete without turkey and mashed potatoes? I think not. Serve this rosemary mashed potato recipe with my Healthy Turkey Meatloaf for a year-round dinner, or serve them during the holidays alongside Turkey Tenderloin, Turkey Legs, or Air Fried Turkey Drumsticks.
Vegetarian: If you’d like your vegetarian meal to be a bit more hearty and filling, don’t be afraid to throw some potatoes on the plate. Some of my favorite vegetarian recipes are Vegan Stuffed Eggplant and Cauliflower Coconut Curry.

Expert Tips

Do you want to know how to make your mashed potatoes taste as if they came from a 5-star restaurant? Below, I compiled a few expert tips that make all the difference when it comes to elevating the flavor and texture of your recipe.

Fresh rosemary: The fresh, earthy flavor notes of the rosemary blend so well with the garlic and butter in this recipe. Just keep in mind that the longer the rosemary “steeps” in the butter and milk, the stronger the flavor. Because of this, I don’t recommend letting the rosemary steep overnight. I found that the sweet spot is only 10-15 minutes.
Salted water: Always make sure to salt your water when boiling potatoes, as it seasons the potatoes and contributes to a creamy texture. I recommend adding 1-2 tablespoons of salt to the water when boiling.
Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need. You can even make a little extra for those who may want a second helping (who wouldn’t?).
Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

FAQs

Does rosemary go with mashed potatoes?

Rosemary is a great pairing with mashed potatoes, especially with the addition of lots of butter and garlic for a ton of flavor. Let the rosemary steep for a few minutes on the stove in a mixture of butter, milk, and garlic to let its earthy flavors infuse into the mixture.

How many potatoes should you make per person for mashed potatoes?

As a rule of thumb, use half a pound of potatoes per person, which is equivalent to one medium potato.

Should I peel potatoes to make mashed potatoes?

Peeling potatoes is optional, especially if you are using Yukon Gold potatoes, as their skin is very thin. However, if you decide not to peel, be sure to scrub it very well using a vegetable brush.

Other Potato Recipes You Might Like

Potatoes are a perfect side dish for a simple, easy, and delicious pairing to virtually any recipe. Browse the links below for some inspiration:

If you try this Rosemary Mashed Potatoes recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Rosemary Mashed Potatoes Recipe

These Rosemary Mashed Potatoes are a buttery, decadent side dish that's a classic, crowd-favorite addition to any holiday table. Easily make these potatoes ahead of time to pop in the oven on a busy holiday, or whip them up to accompany a weeknight meal.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 348kcal

Author Aysegul Sanford

Ingredients

2 pounds Yukon gold potatoes peeled and cut into chunks
1 tablespoon salt
½ cup whole milk or almond milk
6 tablespoons unsalted butter plus more as garnish if preferred
2 sprigs fresh rosemary plus more as garnish
3 cloves garlic* peeled and minced
½ teaspoon Kosher salt
¼ teaspoon ground white pepper or black pepper

Metric – US Customary

Instructions

Boil the potatoes: Fill a medium saucepan with cold water and add the cubed potatoes making sure that they are fully submerged. Stir in the salt and bring it to a boil on medium-high heat. Cover and cook the potatoes until tender, 15-20 minutes. You can check doneness by inserting a sharp knife into a potato. If it comes in and out easily, it is ready to go. Drain potatoes, return to pot, and set them aside.
Infuse the rosemary: Meanwhile, place milk and butter in a small saucepan over medium heat. Cook until butter is fully melted. You do not need to bring it to a boil. Turn the heat off, add in sprigs of rosemary and minced garlic and let it steep while you are mashing the potatoes. I recommend letting it sit for 10-15 minutes. However, you can let it steep longer. Be aware that the longer it steeps, the stronger the flavors of rosemary will be.
Mash the potatoes: Using a potato masher or a food mill (if you have one), mash the potatoes until they reach your desired consistency.
Add the milk mixture: Remove the sprigs of rosemary from the milk mixture and pour the mixture over the mashed potatoes and mix until completely combined. At first, it will look like it has too much liquid, but it will thicken as it sits.
Season: Season with salt and pepper. Taste for seasoning and add in if needed.
Serve: Transfer onto a serving bowl, garnish with chopped rosemary and more butter if preferred. Serve.

Notes

Garlic: If you love a kick of garlic flavor and want to take these mashed potatoes to the next level, you can use roasted garlic in this recipe. Simply follow my recipe for Roasted Garlic (using heads of garlic), or make Air Fryer Roasted Garlic if you’re in a rush. In a pinch, you can also use garlic powder instead.
Make ahead & reheat: I recommend making these potatoes no more than a day in advance. To store, let the mashed potatoes cool to room temperature, place them in an oven-safe baking dish (to make for easy reheating), cover it with stretch film, and place it in the fridge. Reheat in a low-heat oven for about 15 minutes, making sure to stir a few times for even reheating. If you’re making this recipe for a holiday dinner, pop them in the oven after your turkey or ham comes out to take advantage of an already-warm oven.
Store: The best way to store this dish is in an airtight container in the fridge for up to 2-3 days. You can reheat it in a low-heat (300 degrees F) oven for 10-15 minutes or until warmed thoroughly.
Freeze: To freeze leftovers, let them cool completely and store them in an airtight freezer bag or a freezer-safe container for up to one month. Thaw it in the fridge overnight.
Consistency/texture: My favorite tool to use for mashed potatoes is a potato masher, but a food mill, potato ricer, or hand mixer would also work well to achieve a creamy, smooth texture. I recommend sticking to handheld tools and avoiding tools like food processors or blenders, as they result in a gummy texture.
Double the recipe: If you’re serving this recipe for a holiday dinner or a large crowd, feel free to double the recipe as many times as you need.
Taste for seasoning: Mashed potatoes aren’t nearly as good when they’re bland, so make sure to taste for seasoning before serving. Feel free to add in some extra salt or ground pepper to enhance the flavors of the dish.

Nutrition

The post Rosemary Mashed Potatoes appeared first on Foolproof Living.

Maple Roasted Carrots

Aysegul Sanford — Thu, 27 Oct 2022 22:33:40 +0000

If you are looking for Healthy Thanksgiving Dinner Recipes the whole family will love, then you have come to the right place. These maple syrup carrots add a bright, colorful hue to any table – much like these Whole Roasted Carrots, but with so much more holiday cheer!

Make them ahead of time to save yourself some time on the big day, or serve these little guys any night of the week as part of a complete meal. And if you have extra carrots on hand, definitely try Carrot and Ginger Soup and Carrot Hummus, too!

Ingredients You Will Need:

The ingredient list for this maple-glazed carrots recipe is short and sweet. Gather together unsalted butter, maple syrup, brown sugar, cinnamon, kosher salt, black pepper, and carrots.

Ingredient Substitutions and Notes

Carrots: As far as carrots go – any kind of carrots will work. Go for rainbow carrots (multicolor carrots), whole orange carrots, purple carrots or a bag of baby carrots (no prep work required!). If I am serving this for a holiday dinner, I like the look of maple glazed whole carrots, but as I mentioned, any carrot you have on hand would work.
Butter: Buttery maple syrup glaze is divine, but you could also use olive oil, coconut oil, or avocado oil instead. Brown butter would add another level of nutty flavor.
Maple Syrup: Use pure maple syrup for the best flavor. Any color – light, amber or dark – will do.
Sugar: Brown sugar is classic, but I love the slightly less sweet and nuanced flavor of coconut sugar, which also allows the natural sweetness of this maple carrots recipe to shine. It also makes it secretly paleo, too!
Honey: For a fun honey maple spin, use a mix of half honey and half maple syrup. Or if you are out of maple syrup, feel free to use an equal amount of honey instead. Honey maple glazed carrots taste a bit different but are still delicious.
Spice: Cinnamon adds a pleasant, warming touch. A few other spices you could add are garlic powder, onion powder, ground coriander, red pepper flakes, or ground cayenne pepper.
Herbs: Garnish the dish with fresh herbs, like fresh thyme leaves, fresh rosemary, fresh parsley, or those green and frilly carrot tops / leaves. Flaky salt helps balance the sweetness, too.

How to Make This Recipe?

This brown sugar maple glazed carrots recipe is ready from start to finish in no time. Here’s how to do it in a few easy steps:

Prep equipment: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Set aside.

Make the glaze: Whisk together the melted butter, maple syrup, brown sugar (or coconut sugar), ground cinnamon, salt, and pepper in a small bowl or measuring cup until smooth.
Prep carrots: Remove the carrot tops and rinse the carrots thoroughly. Peel (or scrub) the carrots and slice them into 2-inch pieces. For larger carrots, cut them in half lengthwise. For smaller carrots, leave them as is. Place carrots on the parchment-lined rimmed baking sheet.
Coat carrots with the glaze: Toss the maple syrup glaze mixture with the carrots until fully coated. Spread them out on the baking sheet so that they are in one even layer.
Bake: Bake for 25-30 minutes, tossing halfway through. The carrots are fully cooked when you can easily pierce the larger pieces with a paring knife. Please keep in mind that baking time might slightly change based on the size of the carrots so it is best to keep a close eye on it after the 25-minute mark.
Cool and serve: Cool for 5-10 minutes on the baking sheet, then transfer your freshly roasted maple glazed carrots to a platter or serving bowl. Enjoy!

How to Make Ahead and Store Leftovers?

Make ahead glazed carrots are a cinch to make, and any leftovers can be enjoyed throughout the week. Here’s how I like to do it:

Make Ahead: Prep and bake maple syrup roasted carrots as instructed, and cool them completely. Transfer to an oven-safe serving dish, cover tightly with aluminum foil, and store in the fridge for 1-2 days.
Reheat: Reheat maple glazed carrots in a 350 degrees F oven, covered for 15-20 minutes, or until warmed through. If I’m serving these as a side dish for the holidays, I like to pop them in the oven with the rest of my side dishes while the turkey is resting.
Storage: Leftover roasted maple syrup carrots will keep in an airtight container in the refrigerator for up to 4 days. Reheat in 30-second intervals in the microwave or as instructed above.

How to Serve This Side Dish?

Candied carrots with maple syrup make a wonderful addition to any holiday table or weeknight dinner table. Some of my favorite ways to serve include:

Holidays: Serve a large platter of these maple butter carrots alongside an array of vegetable side dishes, Turkey Drumsticks, Turkey Tenderloin, or Roasted Cornish Hens. This sweet root vegetable makes an exceptional appearance at Thanksgiving, Christmas, Easter, and more.
Sunday Supper: Make your weeknight meals extra special and serve these maple carrots as a colorful side dish to any main course, such as Roast Chicken and Potatoes, Mediterranean Chicken with Olives, and Healthy Turkey Meatloaf.

FAQs

Can I make glazed carrots in advance?

Yes, glazed carrots can be made 1-2 days in advance. Store them in an oven-safe dish, that way all you have to do on the day of serving is reheat them in the oven until warm.

How many calories are in maple glazed carrots?

One serving of maple glazed roasted carrots is about 290 calories.

Should you peel carrots before roasting them?

Peeling carrots before roasting is optional and more about personal preference. I like to give them a good scrub to remove any dirt using a vegetable brush before slicing, but you can definitely peel it if that’s what you prefer.

Do roasted carrots reheat well?

Yes, roasted maple carrots can be stored in the fridge, then reheated in a covered dish at 350 degrees Fahrenheit for 10-15 minutes.

Other Vegetable Side Dish Recipes You Might Like:

Whether you are serving this carrot recipe to add a pop of color to your Christmas or Thanksgiving tables or treating yourself with an extra special side dish for a Tuesday dinner, it is guaranteed to impress. Here are a few other similarly delicious and colorful dishes you might also like:

If you try this Maple Roasted Carrots recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Maple Roasted Carrots Recipe

These Maple Roasted Carrots are caramelized to perfection and coated in a cinnamon brown sugar glaze with maple syrup. This make-ahead friendly, festive side dish is guaranteed to be a hit at your next holiday dinner, but it's also a family favorite to serve alongside an everyday weeknight meal.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 289kcal

Author Aysegul Sanford

Ingredients

4 tablespoons unsalted butter melted and slightly cooled
⅓ cup maple syrup
2 tablespoons brown sugar or coconut sugar
¼ teaspoon ground cinnamon optional
½ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds carrots rainbow, baby carrots, or regular carrots would all work

Instructions

Prep equipment: Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
Make the glaze: In a measuring cup, whisk together butter, maple syrup, brown sugar, ground cinnamon, salt, and pepper.
Prep carrots: Rinse and peel (or scrub) carrots and cut them into 2-inch pieces. If they are too large, cut them in half lengthwise. Transfer them onto the prepared sheet pan.
Coat carrots with glaze: Pour the maple syrup glaze mixture over the carrots. Toss to make sure that carrots are fully coated with the glaze. Spread them so that they are in a single layer.
Bake: Roast in the oven for 25-30 minutes, making sure to give them a toss halfway through the baking process until they are fork-tender. To test doneness, insert a paring knife into one of the larger carrots. If it comes in and out easily, it should be ready.
Cool and serve: Let them cool for 5-10 minutes, transfer them to a platter, and serve.

Notes

Melt the butter. Rather than softened butter, melted butter coats the carrots much more evenly. I like to pop it in the microwave for a few seconds or melt it in a small saucepan on the stove.
Try to cut the carrots roughly the same size. As you know, with any roasted vegetable, the more even in size, the more even they will cook.
Line the baking sheet with parchment paper. Otherwise, the maple roasted carrots will become mushy and stick to the pan. It makes for easy cleanup, too.
Spread the carrots into one single layer. And make sure there is enough room between each piece so that the carrots will caramelize rather than steam.
A hot oven is key. The higher temperature is key for these brown sugar glazed carrots. It will also promote browning and create a glistening sheen.
Toss halfway through. This will promote even color and prevent sticking.
Cooking time will vary based on the size of the carrots. Check for doneness around the 25-minute mark, and keep roasting until carrots are tender and you can easily pierce the carrots with a paring knife.
To make ahead: Prep and bake carrots as instructed, and cool them completely. Transfer to an oven-safe serving dish, cover tightly with aluminum foil, and store in the fridge for 1-2 days.
Reheat: Reheat, covered, in a preheated 350-degree F oven for 15-20 minutes, or until warmed through. If I’m serving these as a side dish for the holidays, I like to pop them in the oven with the rest of my side dishes while the turkey is resting.
Storage: Leftover roasted maple syrup carrots will keep in an airtight container in the refrigerator for up to 4 days. Reheat in 30-second intervals in the microwave or as instructed above.

Nutrition

The post Maple Roasted Carrots appeared first on Foolproof Living.

Jalapeno Cheddar Cornbread with Jiffy Mix

Aysegul Sanford — Wed, 19 Oct 2022 13:28:22 +0000

Cornbread is one of life’s little pleasures that is cozy and comforting. It’s the perfect side dish for many soups, stews and chilis, and it makes an even better accompaniment to main dish meals.

I love to use this jalapeno cheese cornbread for my Vegetarian Cornbread Stuffing when the holiday season comes around. And if you don’t have any boxes of Jiffy corn muffin mix at home or would prefer a from-scratch recipe, try my Savory Cornbread Muffins instead.

Why Should You Try This Recipe?

While I love classic cornbread, the addition of jalapeno and cheddar really takes it over the top. I know you will love it because:

One-bowl 30-minute recipe: That’s right – all it takes is one bowl and a whisk to have this Jiffy jalapeno cornbread ready for the table in 30 minutes.
Balanced and Flavorful: The jalapeno adds a little kick and the perfect balance of heat to the sweet cornmeal and creamy cheddar cheese.
Super Customizable: With plenty of options to swap out one ingredient for another, the recipe variations are endless and a great way to stay creative in the kitchen.

Ingredients You Will Need

This Jiffy cheddar jalapeno cornbread requires a short list of only 7 simple ingredients. Gather together large eggs, sour cream, unsalted butter, honey, Jiffy corn muffin mix, canned jalapenos and cheddar cheese.

Ingredient Substitutions and Notes

Sour Cream: Use whole milk sour cream for a great texture and moist cornbread recipe.
Honey: We like sweet jalapeno cornbread, and since the Jiffy mix already has sugar, a teaspoon of honey goes a long way. Feel free to omit or replace it with maple syrup instead.
Oil: Swap out the butter for a neutral flavored oil, like avocado oil or refined coconut oil.
Canned vs. Fresh Jalapeños: I used diced canned jalapenos, but fresh jalapeno peppers, stemmed, seeded, and diced, or canned green chiles (be sure to drain it well) would also work. If adding jalapenos to the cornbread mix sounds too spicy to you, feel free to adjust the quantity based on your preferred heat level.
Cheese: I used white sharp cheddar cheese since that’s what I had on hand. A few other cheese options include pepper jack cheese, sharp cheddar, Monterey jack, or Mexican blend cheese.
Creamed Corn: If you’re looking for a Mexican cornbread with jiffy mix spin, add half a can of drained creamed corn (aka cream-style corn). Cooking time should remain the same.

How to Make This Recipe?

This easy Jiffy jalapeno cornbread recipe is just that – easy! It comes together in just a few minutes, and the rest of the time it’s left to bake away in the oven. Here’s how to do it:

Grease pan: Preheat the oven to 400 degrees F. Generously grease a 9 x 9-inch baking pan with butter or cooking spray.
Whisk wet ingredients: In a large bowl, whisk together eggs, sour cream, melted butter and honey, if using, until thoroughly combined and emulsified.

Add corn muffin mix: Fold in the two boxes of Jiffy cornbread mix. It will feel like you don’t have enough liquid. Be patient. As you mix, the batter will come together.
Stir in additions: Add jalapenos to the cornbread mix, along with the cheddar cheese.

Bake: Transfer the cornbread batter to the prepared baking dish. Spread it evenly throughout the pan with a spatula. Bake for 20-25 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes. Slice and serve.

How to Make in Cast Iron Skillet or Muffin Tin?

This cheesy jalapeño cornbread recipe is just as easy to make in a cast iron skillet or muffin tin. Here’s how to do each one:

Cast Iron Skillet: Prepare the cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.
Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with 12 parchment paper liners (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.

How to Store Leftovers?

Storage: This Jiffy jalapeno cheddar cornbread can be stored in an airtight container or zip top bag in the fridge for up to 5 days. For best results, bring to room temperature or reheat as per the instructions below before serving.
Freeze: To freeze, slice the cornbread into individual slices. Place on a rimmed baking sheet small enough to fit in your freezer. Freeze for 1 hour. Transfer to a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Reheat in the oven or toaster oven set to 300 degrees F for 5-10 minutes or until warmed through.

Main Dish Recipes to Serve with Cornbread

Cheddar jalapeno cornbread is a wonderful addition to many soups, stews, chilis and those comforting fall and winter meals. Some of my favorite ways to serve include:

Serve it as a delicious side dish with soup recipes: Make it the side dish to a piping hot bowl of soup, like Mexican Corn Soup, Creamy Chicken Wild Rice Soup, Instant Pot Chicken Wild Rice Soup or Chicken Vegetable Soup.
Add it as a complement to chili: Is there anything more comforting than a hot bowl of chili and some cornbread to sop up all that goodness? Serve it alongside Chocolate Chili, Vegan Chili, Vegetarian Quinoa Chili and Turkey Pumpkin Chili.
Serve alongside a big meal: Whether you are making a big spread for the holidays or just because, this cornbread will be the star of the show. It goes especially well with Kale Brussel Sprout Salad, Ground Turkey Meatloaf, and Butternut Squash Quinoa Salad.

Expert Tips

Bring all ingredients to room temperature. This will create a smoother, well-mixed batter.
Drain the canned jalapenos. It’s important to drain canned jalapenos before mixing them into the cornbread mix, or you run the risk of making the batter too wet. I like to drain and even pat them dry with a paper towel.
Save a little extra shredded cheddar cheese for the top. It adds a visual appeal and another level of cheesy goodness. It is optional, but a few jalapeno slices on top adds a nice touch, too.

FAQs

What can you add to Jiffy corn muffin mix?

Jiffy corn muffin mix turns out much better with the addition of sour cream, eggs and melted butter. And to make it even more crave-able, jalapeno peppers and cheddar cheese add a generous amount of heat and creamy goodness to the original recipe.

How do you make Jiffy cornbread so it doesn’t crumble?

The best way to make Jiffy cornbread so it doesn’t crumble is to enrich the dough with eggs, sour cream, butter or oil, and a touch of honey. All will add moisture and a well-balanced flavor profile.

How can I spice up my cornbread mix?

To add some pizzazz to your cornbread mix, stir in one small can of diced jalapenos and 1 ½ cups of shredded cheese.

Why is Jiffy mix cornbread so crumbly?

The Jiffy cornbread recipe on the back of the box makes cornbread that is a little on the dry side. To combat this, a combination of sour cream and melted butter adds moisture, as well as flavor.

Other Recipes You’ll Enjoy:

I won’t lie; I think jalapeno peppers are awesome, and I love using them in my cooking every opportunity I get. Here are a few recipes from the archives where they shine:

If you are a fan of making your own margaritas at home, try my cilantro-infused Spicy Jalapeno Margaritas or Blueberry Margaritas. They are out-of-this-world delicious.
These Keto Jalapeño Poppers from Tessa The Domestic Diva look so delicious. They are filled with cheese wrapped up in bacon.

If you try this easy Jalapeno Cheddar Cornbread with Jiffy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Jiffy Jalapeno Cheddar Cornbread Recipe

This recipe for Jalapeno Cheddar Cornbread with Jiffy Mix adds a hint of spice, a touch of sweetness, and lots of cheesy flavor to your classic cornbread mix. Make this 7-ingredient recipe in only 30 minutes for an irresistible side to soups, stews, chilis, and more.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 22

Cooling time 10

Total Time 42

Servings servings

Calories 415kcal

Author Aysegul Sanford

Ingredients

2 large eggs at room temperature
1 cup sour cream at room temperature
¼ cup melted unsalted butter cooled plus more for greasing the pan
1 teaspoon honey optional
2 boxes Jiffy Corn Muffin Mix 8.5 ounces each
½ cup diced canned jalapenos* fully drained and chopped
1 ½ cups shredded cheddar cheese

Instructions

Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).
Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.
Add dry ingredients: Stir in the Jiffy corn muffin mix. At first, it will feel like you don’t have enough liquid, but as you mix, it will come together.
Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.
Bake: Transfer the mixture to the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let it cool for 15 minutes. Slice and serve.

Notes

Notes:

Bring all ingredients to room temperature. This will create a smoother, well-mixed batter.
Drain the canned jalapenos. It’s important to drain canned jalapenos before mixing them into the cornbread mix, or you run the risk of making the batter too wet. I like to drain and even pat them dry with a paper towel.
Save a little extra shredded cheddar cheese for the top. It adds a visual appeal and another level of cheesy goodness. It is optional, but a few jalapeno slices on top adds a nice touch, too.
To make it in a Cast Iron Skillet: Prepare the jalapeno cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.
To make it in a Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with parchment paper liners (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.
Storage: This cornbread can be stored in an airtight container in the fridge for up to 5 days. For best results, bring to room temperature and preheat in a low-heat (300-degree oven) until warmed through 10-15 minutes.

Nutrition

The post Jalapeno Cheddar Cornbread with Jiffy Mix appeared first on Foolproof Living.

Kale Brussel Sprout Salad

Aysegul Sanford — Tue, 20 Sep 2022 22:23:51 +0000

Transform raw Brussels sprouts into one of your new favorite fall salads—alongside my Kale Waldorf Salad and Apple Kale Slaw.

You can serve restaurant-quality eats for any weeknight dinner, holiday meal, or quick lunch with this crowd-pleasing dish. Inspired by the classic brussel sprout and kale salad recipe featured by popular sites like Bon Appetit, Whole Foods, NY Times, and Epicurious, my recipe will delight your tastebuds whether you’re a beginner or an expert chef.

Ingredients

This kale Brussel sprouts salad comes together in three sets of basic ingredients:

For the salad ingredients, you’ll need one large bunch of Tuscan kale, shaved Brussels sprouts, grated Parmesan cheese, and (if desired) dried cranberries or pomegranate seeds.
To make the dressing, gather olive oil, fresh lemon juice, apple cider vinegar, Dijon mustard, minced garlic, minced shallot, salt, and black pepper.
For the nuts, I suggest using sliced almonds, chopped walnuts, or chopped pecans.

Substitutions & Optional Add-Ins

Take this shaved brussel sprout and kale salad to the next level with countless tasty additions. Add a pop of flavor with tangy fruit, creamy cheese, and savory meats. The options are endless!

Kale: Because of its mild flavor and popularity in grocery stores, lacinato kale is my go-to for this easy recipe. If you’d like to try other Types of Kale, curly kale has a sharp, peppery flavor that will work great in your kale Brussel salad.
Nuts: Rich in protein and packed with crunch, nuts are a must in this Brussels sprouts’ n’ kale salad. Any nut would work in this versatile recipe—even candied nuts like candied pecans! You could also swap out the nuts for seeds, like pumpkin seeds or sunflower seeds, to accommodate nut allergies.
Vinegar: Balsamic vinegar or white wine vinegar work as substitutes if you don’t want to use apple cider vinegar. You can also make this recipe closer to the Cracker Barrel brussel sprout and kale salad recipe by serving it with my Dijon Maple Vinaigrette.
Shallot: Use red onions instead of shallots if you can’t get your hands on them.
Cheese: If you’re tired of using Parmesan in your salad recipes, there are dozens of other cheeses to try. Pecorino Romano will give your Brussels sprouts salad a sharp, salty edge, while earthy goat cheese, crumbly blue cheese, and tangy feta cheese would also work.
Optional fruit: Apple, raisins, and craisins make the perfect addition to this simple kale and Brussels sprouts salad. With such vibrant color in your salad bowl, you’ll have the ultimate dish to serve alongside your holiday dinner.
For meat lovers: Turn your veggie-packed side into a healthy meal by adding a nutritious protein. Top your salad with Turkey Bacon for a kick of crispy bacon flavor, or add Baked Chicken Breasts for a succulent addition.

How to Make this Recipe?

Kale brussel sprout cranberry salad is among my favorite easy salad recipes to whip up on busy weeknights and special occasions alike. You can even hone your veggie prep by checking out my foolproof guide on How to Cut Kale.

Prepare the kale: Wash and rinse the kale leaves under cold water, and dry them in a salad spinner. Then, use a sharp knife to remove the kale stems and thinly chop the remaining leaves. Once chopped, place the kale in a large bowl.
Shave the Brussels sprouts: Rinse the Brussel sprouts under cold water using a colander, dry them, and remove their outermost leaves. Then, place them in a food processor fitted with the shredding blade. Switch on the machine and feed the Brussels sprouts into the tube. Once shaved, transfer the Brussels sprouts from the food processor into the salad bowl with the kale.
Mix the dressing: Whisk together the olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, salt, and black pepper in a small bowl.
Drizzle the vegetables: Gently pour the dressing over the kale and Brussel sprouts. Toss the mixture such that each leaf has an even coating of the dressing. This even layer will help soften the kale, but if you want, you can also massage kale and sprouts gently to ensure they are fully mixed with the dressing. Set the vegetables aside and let them rest.

Toast the almonds: Place the almonds in a small skillet over medium heat. Toast the nuts for 4-5 minutes, frequently stirring, until they turn fragrant and lightly brown.
Add the toppings: Top the shaved brussel sprout salad with Parmesan cheese, toasted almonds, and cranberries if using. Toss the mixture until evenly combined, then serve.

How to Make Ahead and Store

This Lemony brussel sprout salad is as easy to make ahead and store as it is to prepare (hello, easy kale storage!). Here’s how I do it:

Make ahead: To make this kale Brussels sprouts salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Begin by washing, chopping, and shaving the kale and Brussel sprouts, and store them in an airtight container in the fridge. Then, mix the dressing and store it in a separate airtight container, such as a mason jar, in the refrigerator. Toast the almonds and store them at room temperature. Lastly, shred the Parmesan cheese and store it in the fridge. Combine the ingredients just before serving.
Store: To store your salad with Brussel sprouts, place it in an airtight container in the fridge. If you have not yet added the dressing, the veggies will stay fresh for 3-4 days. However, if you have already added the dressing, your salad mixture will last up to two days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

What to Serve with this Salad

With so many tantalizing flavors, this Brussel sprout and kale recipe makes the ultimate side dish for dozens of tasty mains. Here are just a few delicious recipes to try with your new favorite salad:

Meat Dishes: My favorite way to serve this kale Brussels sprouts salad is with a savory, meaty main. Ground Turkey Meatloaf is a flavorful classic even picky eaters love, while Baked Chicken Parmesan and Chicken Fricassee will perfectly complement your light salad with rich and succulent flavor.
Vegetarian Dinners: Fill your plate with nutritious and eco-conscious foods by pairing your brussel sprout salad with tasty vegetarian recipes. Quinoa Chili and Mexican Quinoa will balance your kale salad with hearty spice, and Stuffed Acorn Squash is a festive, gluten-free option everyone can enjoy.

FAQs

Can brussel sprouts be eaten raw in a salad?

Absolutely! Just be sure to shred your raw brussel sprouts before adding them to your recipe.

Do you rinse off brussel sprouts before cooking?

Yes, I recommend rinsing your brussels sprouts under cold water before cooking with them. I also recommend removing each sprout’s dark, outermost leaves to ensure maximum freshness.

Similar Salad Recipes You Might Also Like:

If you try this Kale Brussels Sprout Salad recipe or any other salad recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Kale Brussels Sprout Salad Recipe

This nutrient-dense Kale Brussel Sprout Salad is packed with hearty greens, toasted almonds, cheese, and sweet cranberries, all tossed in a tangy homemade Dijon dressing. Enjoy it for a light meal or serve it as a fall-inspired side dish.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings servings

Calories 438kcal

Author Aysegul Sanford

Ingredients

For The Salad:

1 large bunches of Tuscan Kale or Curly Kale ~1 lb
1 pound Brussels sprouts finely chopped – I used my food processor
1 cup grated Parmesan cheese
½ cup dried cranberries or pomegranate seeds optional

For The Dressing:

½ cup extra virgin olive oil
¼ cup lemon juice
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 clove garlic minced
½ small shallot minced (about 2 tablespoons) or red onion
½ teaspoon Kosher salt
¼ teaspoon ground black pepper

For The Nuts:

1 cup sliced or whole almonds or chopped walnuts or pecans

Instructions

Prep the kale: Wash and rinse the kale leaves under cold water. Dry in a salad spinner. Remove stems and chop thinly. Place it in a large salad bowl.
Shave Brussel sprouts*: Place Brussel sprouts in a food processor fitted with the shredding blade. Turn the machine on and feed brussels sprouts into the tube and let the machine do all the work for you. Transfer the now-shaved Brussels sprouts into the bowl with kale.
Make the dressing by whisking together olive oil, lemon juice, apple cider vinegar, Dijon mustard, garlic, shallot, and salt and pepper in a small bowl.
Drizzle the vegetables with the dressing and give it a toss to make sure all the leaves are evenly coated with the dressing. Set aside and let it rest.
Place almonds in a small empty skillet over medium heat. Toast for 4-5 minutes, keeping a very close eye on and stirring frequently, until fragrant and lightly browned. Chop them up into large bite-size pieces.
To assemble, sprinkle the brussel sprout and kale salad with toasted almonds, parmesan cheese, and cranberries (or pomegranate arils), if using. Toss to combine and serve.

Video

Notes

When it comes to shredding brussels sprouts, you have two other options:
- Use a sharp pairing knife and slice one by one as thinly as you can. This takes around 10-15 minutes for a pound of raw brussels sprouts.
- Use a mandolin. This method produces evenly sliced Brussels spouts and takes about 8-10 minutes to shred a pound of brussels sprouts. If you need advice on a good mandoline, I just purchased this one (affiliate link), and I love it.
To make ahead: To make this salad ahead of time, prepare each component (i.e., salad, dressing, and toppings) one day in advance. Assemble it right before serving.
To Store: Leftovers can be stored in an airtight container for up to 2 days. You may also extend your salad’s storage time by storing each salad component separately and dressing individual servings as needed.

Nutrition

The post Kale Brussel Sprout Salad appeared first on Foolproof Living.

Ottolenghi’s Butternut Squash Salad with Tahini and Bulgur

Aysegul Sanford — Mon, 13 Dec 2021 09:56:00 +0000

Can’t get enough of butternut squash goodness? Be sure to check out my other squash recipes like Butternut Squash Noodles, Butternut Squash Soup, Butternut Squash Arugula Salad, and Butternut Squash Thai Curry.

Why Should You Try This Recipe?

It’s no secret that I am a lover of Middle Eastern cuisine. Colorful, flavorful, and textural are the first words that come to mind. So when I came across Yotam Ottolenghi’s roasted butternut squash in the Jeruselum cookbook last week, I knew this was a recipe I had to share. I know you’ll love it because:

Seasonal root vegetables, namely butternut squash, with golden brown bits are the star of the show, with some background highlights of hearty grains, crunchy nuts, and a super special herb blend to make it a complete meal.
It can be served at any temperature degree – warm, room temperature, or cold – making for a wonderful make-ahead recipe.
It’s super customizable, meaning you can swap out those maybe hard-to-find Middle Eastern ingredients for ones you already have on hand.
It’s the best way to use already prepared roasted butternut squash halves or baked butternut squash cubes.

Ingredients

The ingredient list for this easy roasted butternut and onions salad comes in three parts – the vegetables, tahini dressing, and assembled salad.

Roasted Vegetables: Pick up some butternut squash, red onions, olive oil, salt, and pepper.
If you are new to cooking butternut squash and need a bit of guidance, be sure to check out my guide on how to prepare and cut butternut squash.

Tahini Dressing: This requires a simple mix of light tahini, lemon juice, chopped garlic clove, water, and Kosher salt. Or, change it up a bit with tahini yogurt dressing for a vegetarian option.

Bulgur and Mix-ins: Gather together cooked bulgur, za’atar, toasted pine nuts, Italian parsley, flaky sea salt, and black pepper.
If you are new to cooking bulgur be sure to check out my comprehensive guide on how to cook bulgur. In that post, I share everything you need to know about types of bulgur and how to cook them.

A Few Notes on Ingredients:

Bulgur: Bulgur is cracked wheat that is sold in a number of different varieties. Look for it in the international section of the grocery store. This recipe uses medium coarse bulgur but coarse or even red bulgur would also work. If you are not familiar with types of bulgur, be sure to check out my detailed post on Types of Bulgur Wheat.
If you can’t get your hands on bulgur wheat or are looking for a gluten-free option, use an equal amount of cooked quinoa or pick one of the many bulgur wheat alternatives.
Za’atar: This unique herb-seed blend is a mix of dried oregano, thyme, and/or marjoram, sumac, and sesame seeds. It’s savory, tangy, and pungent. You can make Za’atar at home or buy it at the store. If all else fails and you can’t get your hands on it, simply use 1 tablespoon of sesame seeds instead.
Pine Nuts: Buy a small package of pine nuts, since these tend to be the most expensive nut on the market. They are usually sold raw, so toast for a few minutes in the oven when you get home or in a small frying pan over medium-low heat with a little extra oil. With that being said, you can also use walnuts or pumpkin seeds (for a nut free option) in this recipe.
Fresh herbs: The recipe below uses fresh parsley to finish it off but if you are serving it for your Thanksgiving dinner, you can use chopped sage leaves as well.
Pomegranate Seeds: Sprinkle on a handful of pomegranate seeds for extra pop and color.
Citrus Zest: Add some lemon zest from a large lemon or even orange zest at the very end.

How to Make Middle Eastern Butternut Squash Salad

This is a simple butternut squash salad with a bit more bulk. The toasty pine nuts and za’atar give it a world of Middle Eastern flair.

Season vegetables: Preheat the oven to 425 °F. Place butternut squash and red onion wedges in a large mixing bowl. Drizzle with a few tablespoons of the olive oil and sprinkle with teaspoon salt and pepper. Toss well, making sure that all vegetables are coated with olive oil and seasoning.
Roast vegetables: Transfer the vegetables to a baking sheet lined with parchment paper. Spread into one even layer. Roast in the oven for 20-25 minutes, or until tender and onions are slightly brown. The onions might cook a bit earlier so keep a close eye on it after the 20-minute mark. Set aside to cool.
Make the dressing: Whisk tahini paste, lemon juice, garlic, water, and a pinch of salt in a small bowl.
Assemble the salad: Place cooled butternut squash mixture in a large salad bowl and add the bulgur. Drizzle with the dressing and give it a very gentle stir. Sprinkle with za’atar, toasted pine nuts, and chopped parsley. Taste for seasoning and add more, if necessary.

How to Serve

I love a butternut squash roasting recipe that can act as a meal prepped lunch or colorful side dish to any meal. Serve it warm, cold, or room temperature in any of the following ways.

Lunch: Serve it as is, and keep the rest for meal prep throughout the week.
Dinner: Serve it on separate plates as a side dish to easy weeknight dinners. This dish would be a perfect side dish with Cornish Hens, Beef Stroganoff, and Mediterranean Lemon Chicken.
Holiday Party or Celebration: Bring it to your guest’s house and serve it as a lovely compliment to potlucks, holiday parties, and more.

How to Make Ahead and Store

I put a little spin on the original roasted butternut squash with red onion and added some bulk with bulgur wheat. This small addition adds some oomph and holds up well in the fridge.

Vegetables: Roast as directed and store in an airtight container in the fridge.
Tahini Dressing: Mix as directed, then transfer to a mason jar. Keep in the fridge until ready to serve.
Bulgur and Mix-Ins: Store the cooked bulgur on its own, with the chopped parsley sprinkled on top, if desired. Store the toasted pine nuts in a small container on the kitchen counter.

Leftovers will keep for up to 5 days in an airtight container in the fridge. I do not recommend freezing the salad.

Expert Tips

Use two large baking sheets, if necessary. The vegetables will roast and caramelize much more efficiently when spread out into one single layer. I lined the sheets with large parchment paper. If you use aluminum foil, the vegetables will roast a few minutes faster.
Adjust the consistency of the lemon-tahini sauce. The tahini paste may need more water depending on how runny you would like it. I like to mix it until it is the consistency of honey. Adjust with more tahini or water and taste test as you go.
Go for plenty of pepper. A good grind of pepper highlights the sweet squash beautifully.
This easy salad recipe multiplies well so feel free to double or triple the recipe if you are serving a crowd.

FAQs

Do I have to peel the large butternut squash?

If we were to follow Ottolenghi’s footsteps, he does not peel the butternut squash and roasts the squash skin side down. However, I much prefer the taste and texture of peeled butternut squash. My best recommendation – if the squash is super young and seasonal with thin skin, you can leave it intact. If it is older with a thick, tough outer skin, peel the skin away with a sharp knife or vegetable peeler.

What is za’atar?

Za’atar is an herbaceous and tangy Middle Eastern herb blend with sesame seeds. The main herbs include oregano, thyme, sometimes marjoram, and sumac – the dried and ground berries of the sumac flower. Sesame seeds are also included. It can be seasoned with a generous pinch of salt if desired.

Note text

Other Fall Salad Recipes You Might Like:

If you try this Ottolenghi Butternut Squash Salad recipe or any other salad recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Ottolenghi Butternut Squash Salad Recipe with Bulgur and Tahini Dressing

This vegan Roasted Butternut Squash Salad with Bulgur and Tahini Dressing is a festive salad recipe that is made with the famous ingredients and flavors of the Middle Eastern. With its gorgeous colors and rich flavors, make this salad to brighten your holiday table.

Course Salad

Cuisine Middle Eastern

Diet Vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 476kcal

Author Aysegul Sanford

Ingredients

For The Vegetables:

2 lbs large butternut squash peeled and cut into cubes
2 medium-size red onions peeled and cut into wedges
3 tablespoon olive oil
1/2 teaspoon Kosher Salt
1/4 teaspoom Black Pepper

For The Tahini Dressing:

3 tablespoon tahini paste shake well before use
2 tablespoons lemon juice freshly squeezed
2 garlic cloves pressed through a garlic press or minced

For The Salad:

2 tablespoon pine nuts toasted
1 tablespoon za’atar *
1 tablespoon Italian parsley chopped
1 cup cooked bulgur
sea salt and freshly ground black pepper

Instructions

To roast the vegetables: Pre-heat the oven to 425 Degrees F. Place butternut squash and red onion wedges in a large bowl. Drizzle it with olive oil. Sprinkle it with kosher salt and freshly ground black pepper.
Spread them evenly on the sheet pan. Toss well, making sure that all vegetables are coated with olive oil and seasoning. Transfer it to a baking sheet lined with parchment paper.
Roast in the oven for 20-25 minutes. Keep a close eye on it as onions may roast before butternut squash. That being said, I allowed my onions brown a little bit for them to give a caramelized flavor to my salad.
Take it out of the oven and set aside to cool.
To make the dressing: Whisk tahini paste, lemon juice, garlic, and water in a small bowl.
To assemble the salad: Once vegetables are cooled down, place them in a large salad bowl. Add the bulgur and gently stir.
Drizzle with the dressing over the salad. Give it a very gentle stir. Sprinkle it with za’atar, toasted pine nuts, and chopped parsley. Taste for seasoning and if necessary, add more.
Serve it immediately in individual plates.

Notes

If you are new to cooking with bulgur, be sure to check out my foolproof recipe for cooking bulgur
If you can’t get your hands on za’atar, you can make your own by mixing together 1 teaspoon each of oregano, thyme, sumac, and sesame seeds. Or, simply use 1 tablespoon of sesame seeds instead.
Leftovers will keep for up to 5 days in an airtight container in the fridge. I do not recommend freezing the salad.

Nutrition

This recipe is adapted (with minor changes) from the cookbook: Jerusalem by Yotam Ottolenghi & Sami Tamimi (affiliate link.)

The post Ottolenghi’s Butternut Squash Salad with Tahini and Bulgur appeared first on Foolproof Living.

Roasted Pear Salad with Goat Cheese

Aysegul Sanford — Sun, 21 Nov 2021 05:40:00 +0000

This Roasted Pear and Goat Cheese Salad is a tasty salad recipe for anyone who loves fruity, nutty salads. It is bright, colorful, and fresh like my other savory fruit salads Apple Salad, Blueberry Salad, or Strawberry Spinach Salad recipes.

Why Should You Make This Recipe?

Sweet, Savory, Nutty All in One Salad: The sweetness of the roasted pears and pomegranate seeds complement the nutty pecans and the peppery arugula creating a great salad with simple everyday ingredients.
Easily Customizable: You can follow the recipe as written or try my variation suggestions to make it your own. Switch up the salad greens, nuts, or the dressing for a different twist if you are missing an ingredient or two.
Visually Impressive: Need a centerpiece to wow your family for the Thanksgiving meal? This Roasted Pear Arugula Salad is bright and colorful makes a beautiful side dish at any gathering including the holidays.

Ingredients

Roasted Pears: Gather your ingredients for the roasted pears. You will need firm pears, extra virgin olive oil, maple syrup, kosher salt (or sea salt), and ground black pepper.

Lemon Vinaigrette: To prepare the dressing, you will need olive oil, lemon juice, a few cloves of minced garlic, dijon mustard, kosher salt, and ground black pepper.
The Salad: For the salad, you will need a combination of arugula and spring mix, toasted pecans, crumbled goat cheese, and pomegranate arils.

Substitutions & Helpful Notes on Ingredients:

What pears should you use?: I find that the best pears for this arugula pear salad (and for roasting) are Red or Green Anjou Pear, Concord Pear, Bosc Pear, or Bartlett Pears. However, you can use other types of pears as well. You can also mix and match and use two varieties to take advantage of their flavor profiles.
When shopping at the grocery store be sure to buy firm pears instead of ripe pears. Ripened pears will be too juicy and will get too mushy after they are roasted.
Cheese: I use soft goat cheese to garnish the salad, but you can also other soft cheeses like feta cheese, gorgonzola cheese, or blue cheese as well.
Salad Greens: I use a combination of mixed greens, like red leaf lettuce, frisee, radicchio, and arugula, but any of your favorite greens, like baby spinach, would also work.
Nuts: For this Roasted Pear Salad, I use toasted pecans, but you can also use hazelnuts, walnuts, or even pine nuts as an alternative. Whichever nut you chose to use, I highly recommend spending a few minutes toasting them to bring out their flavors.
Sweetener: I used maple syrup to drizzle the pears, but agave or honey roasted pear salad would also be delicious.

How To Make

This Roasted Pear Salad is easy to make and ready in just a few simple steps! This recipe takes under 30 minutes from start to finish for this delicious, nutritious dish.

How To Roast Pears For Salad?

Preheat oven to 400 degrees F.

Prepare pears: Begin by cutting each pair in half vertically, and, using a melon scooper or a small spoon, scoop out the core and discard. Cut pears into smaller pieces by first cutting the halves into quarters, and those quarters in half. Each pear should yield eight pieces. Place pears on a rimmed baking sheet in a single layer.
Season: Drizzle olive oil, maple syrup, salt, and black pepper and toss pears until they are evenly covered.
Bake: Roast them for 10-12 minutes, or until just softened.

Make The Dressing:

For the dressing for this arugula pear salad, I used my all-time favorite lemon vinaigrette that you can make in minutes. Simply whisk together all of the dressing ingredients in a small bowl and whisk for 30-60 seconds, until fully combined.

Make The Salad

The Greens: Place salad greens into a large bowl.
Toppings: Top it off with crumbled goat cheese, pecans, pomegranate seeds, and roasted pears.
Drizzle with the dressing: Pour the dressing over the salad.
Toss: Give it a gentle toss to make sure all the greens are coated with the dressing and the toppings are evenly distributed throughout the salad.

How To Make Ahead And Store Leftovers?

Need to make this a part of your holiday meal or meal prep? The beauty of this Roasted Pear and Goat Cheese Salad is that with a little bit of prep you can easily have it ready in minutes.

To Make Ahead: Roast pears, let them cool to room temperature and store them in an airtight container in the fridge a day ahead of time. Make the dressing at the same time and again, keep it in the fridge. A few minutes before you are ready to serve, assemble the salad as written and drizzle it with the dressing.
To Store leftovers: Leftover salad can be stored in an airtight container in the fridge. However, please be aware that since it is already dressed the salad greens will be quite wilted the next day.
Freeze: I would not recommend freezing this salad.

Variations

My favorite thing about this Roasted Pear Salad is that you can use my basic recipe below and change it up with a few ingredient swaps. Below are a few variations I tried in the past:

Arugula Pear Cranberry Salad: Use dried cranberries instead of pomegranate seeds.
Arugula Pear Salad with Balsamic Vinaigrette: Use my lemon balsamic vinaigrette recipe or maple balsamic vinegar dressing instead of lemon dressing.
Spinach Pear Pecan Salad: Use baby spinach instead of mixed salad greens.
Grilled Pear Salad: Grill pear slices on the grill (or in a grill pan) for 2 minutes on each side. Serve it as a warm pear salad for a change.
Turn it into a meal by adding cooked quinoa: Elevate this side dish to a main dish by adding in your favorite grain, like quinoa! Serve it for dinner or make it a part of your weekly meal prep for a healthy weekday lunch.
Add in a small sliced red onion: Top it off with thinly sliced red onions or pickled red onions for additional flavor.

Expert Tips

Assemble it At The End: I highly suggest assembling it right before you are ready to serve it. You can place all the ingredients (including the toppings) in a salad bowl but I would wait until the last minute to drizzle it with the dressing so that the salad greens will still be fresh (as opposed to wilted).
Roast The Nuts: It might come as an extra step but taking a few minutes to roast the pecans will up their flavor and make your pear salad even more delicious. To do so, simply place them in a skillet over medium heat. Roast them, stirring frequently, for 5-6 minutes or until it starts to smell. Let them cool for a few minutes before using in the salad.
Buy Prewashed Greens: If you are looking to save on time, purchase prewashed greens! This will save you the hassle of having to wash and dry your greens before assembling your salad.

Serve This Salad With

This Roasted Pear Arugula Salad is delicious alongside many different main dishes. If you are wondering what to serve this salad with, here are a few recipes you can try:

Cornish Hens: If you are looking to impress your dinner guests, consider making my creative Roasted Cornish Hens. These roasted small birds will pair perfectly with this pear salad recipe.
Chicken Breasts: You can’t go wrong with serving juicy, tender baked chicken breasts with this Roasted Pear And Goat Cheese Salad. Delicious and filling, this protein-packed entree is sure to impress your dinner guests but is casual enough for a quiet night in.
Butternut Squash Noodles: If you are opting for a vegetarian meal, or just looking to embrace the seasonal vegetables, my Butternut Squash Noodles are an irresistibly creamy, delectable dish.
Beef Stew: If you have a few hours on your hands, my Dutch Oven Beef Stew is a veggie-packed dish full of protein and rich flavors and will pair beautifully with this roasted pear salad.

FAQs

Do I have to peel pears for salad?

No, you don’t have to peel pears for the salad. Since the skin of the pears is so thin, it won’t affect the flavors of the salad.

How do you cut pears for salad?

I cut the pears into eighths, but you can also prepare pear quarters for this salad. I first cut the pear in half lengthwise and scoop out the core using a melon baller or small spoon. I then cut the pear halves in half again, and cut those quarters in half for eight pieces total.

How to cook pears for salad?

I suggest roasting pears or grilling pears for the Warm Pear Salad. You can also poach the pears if you prefer softer pears.

How do you keep pears from turning brown in a salad?

Pear slices often turn brown quickly after being cut and exposed to air. To slow down the oxidation, rub slices of pears with a little bit of lemon juice after cutting.

Similar Salad Recipes You Might Also Like:

Roasted Asparagus Salad
Butter Leaf Lettuce Salad
The Best Ever Quinoa Salad Recipes
Shredded Brussels Sprout Salad
Butternut Squash Arugula Salad
Need more inspiration? Check out all our healthy salad recipes.

If you try this Roasted Pear Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Roasted Pear Salad Recipe

This Roasted Pear Salad is an easy and quick-to-make salad recipe that is flavored with goat cheese, roasted pecans, and pomegranate seeds. Make it to serve as a centerpiece for your holiday menu or add it to your meal prep for a delicious and healthy salad for lunch.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 238kcal

Author Aysegul Sanford

Ingredients

For the Roasted Pears:

3 firm pears green or red anjou or bartlett – cored & cut into 8 equal pieces – no need to peel
1 tablespoon of olive oil
1 tablespoon maple syrup honey or agave nectar would also work
½ teaspoon kosher salt
¼ teaspoon black pepper

For the Lemon Vinaigrette:

½ cup extra virgin olive oil
4 tablespoons lemon juice freshly squeezed
2 cloves of garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper

For the Salad:

6 cups of spring mix or a combination of salad greens including arugula
1 cup pecans walnuts or hazelnuts would also work – lightly toasted
½ cup crumbled goat cheese approximately 5 oz.
1 cup pomegranate arils

Instructions

Pre-heat oven to 400 degrees F.
Place pear slices on a baking sheet. Drizzle with olive oil, honey, salt, and black pepper. Bake for 12 to 15 minutes. Remove from the oven and let them cool for a few minutes.
Meanwhile, make the lemon dressing by whisking all of the ingredients in a small bowl until emulsified.
To assemble the salad: Place salad greens, pecans, goat cheese, and pomegranate arils in a large bowl. Add the roasted pear slices. Drizzle it with the lemon dressing. Give it a gentle toss to make sure all of the ingredients are equally distributed throughout the bowl. Serve.

Notes

You can use Red or Green Anjou Pear, Concord Pear, Bosc Pear, or Bartlett Pears. Feel free to mix and match.
Make ahead instructions: You can roast the pears and make the dressing a day in advance and assemble right before serving.
Cheese: I used creamy goat cheese but creamy gorgonzola cheese or blue cheese would also work.

Nutrition

The post Roasted Pear Salad with Goat Cheese appeared first on Foolproof Living.

Mashed Potato Casserole

Aysegul Sanford — Fri, 19 Nov 2021 16:01:00 +0000

This make-ahead loaded mashed potato casserole has everything you want in a potato dish. Creamy layers covered with toppings make a delicious and irresistible side dish that will make everyone ask for seconds. Not to mention, it makes a wonderful side dish for Thanksgiving, Christmas, or any night in between.

Can’t get enough of mashed potatoes? Also, try my Rosemary Mashed Potatoes recipe.

Why Should You Try This Recipe?

Talk about a double-layered treat! This casserole with mashed potatoes has become a favorite side dish at dinner parties and holiday celebrations. I know your friends and family will go crazy for this one. Here’s why:

It’s a two-for-one potato recipe! No longer do you have to choose between sweet or savory potatoes – this great recipe is the perfect way to have the best of both worlds!
Easy to make ahead of the week you are going to serve. Simply make the recipe to completion, then pop it in the oven the day of serving to heat it back up!
Simple enough to make as part of a celebratory weeknight dinner and festive enough to include as part of your holiday meal (i.e., Easter dinner, Thanksgiving meal or Christmas spread)
Inspired by my Easy Mashed Sweet Potatoes and Sweet Potato Casserole recipes, this loaded mashed potato casserole is visually impressive too.

Ingredients

The ingredient list for this mashed potato recipe for dinner is super simple and not unlike what you would have put on your grocery list for traditional mashed potatoes.

Gather together sweet potatoes, Yukon gold potatoes, Kosher salt, milk, cream, butter, and black pepper. The totally optional, but totally craveable, crispy leek topping includes all-purpose flour, leeks, and avocado oil.

Sweet potatoes: My favorite sweet potato variety is Garnet, which I find to be super bright orange and extra starchy. Jewel is another great option, as well as Beauregard, the most common type of sweet potato sold in grocery stores.
Yukon gold potatoes: These provide an extra creamy texture and rich flavor. Russet or red potatoes (like it is in this red-skinned mashed potatoes recipe)
Toppings to make it “loaded”: I used lightly fried leeks, crispy turkey bacon, and fresh herbs as a topping but they are optional and can be omitted if you like.

How to Make It?

Once I realized I could combine sweet potatoes and white potatoes into a baked mashed potato casserole masterpiece, my life was completely transformed. The crispy leeks at the very end add that extra bit of finesse (especially if you are serving it as a holiday side dish) and savory bite but they are optional.

Boil potatoes: Place sweet potatoes and Yukon gold potatoes in two separate saucepans (I used my 3-quart saucepan for cooking them). Cover each pot of potatoes with enough water to cover them. Season water generously with salt. Bring them to a boil and let them cook until they are fork-tender. Drain. Return potatoes to respective pans. Here is a helpful tutorial on How To Boil Potatoes, if you are new to cooking potatoes.

Mash potatoes: Pre heat oven to 400 °F. Whisk together the ¾ cup milk, ¾ cup heavy cream, and 4 oz. (1 stick) melted and cooled butter in a mixing bowl. Divide the mixture in between the saucepans. Using a potato masher or hand mixer, mash potatoes until smooth. Give it a taste and season with salt and pepper.

Layer potato casserole: Spread mashed sweet potatoes in an oval-shaped (or 9 x 11 inch rectangular) casserole dish. Using the back of a spoon or a spatula, smooth out the top into one even layer. Top with the mashed Yukon gold potatoes and spread it evenly to the edges, creating delicate divots and crevices.
Bake: Bake until golden, 20-25 minutes.

Fry leeks: Meanwhile, mix together the flour, leeks and a pinch of salt. Toss to coat. Heat the avocado oil in a medium saucepan over medium-high heat for 2 minutes. Add leeks into the oil and fry, turning occasionally, until crisp and golden around the edges. Transfer the crispy leeks onto a plate lined with a paper towel. Season the crispy leeks with additional salt and pepper.
Finish and serve: Sprinkle the leeks and bacon crumbles (if using) over the potato casserole. Serve immediately.

Variations

Now comes the fun part! This whipped potato casserole can be customized to become the best loaded mashed potatoes recipe in the world. You could try:

Bacon: Use my method for oven-baked turkey bacon (or air-fried turkey bacon) or bake a batch of regular bacon to crumble into bacon bits on top. I used 6 slices of bacon but if you want to use more I don’t think that anyone will complain.
Garlic: Toss a few cloves of peeled garlic cloves into the water with the cubed potatoes. Boil and mash right into the creamy potatoes when mixing. If not, you can add in a few teaspoons of garlic powder into the potato mixture.
Cheese: The recipe below is made without cheese, but you can always add some in. Parmesan cheese, shredded Cheddar cheese, or Monterey Jack cheese would all be delicious. Sprinkle about ½ cup shredded cheese before baking in the oven for a cheesy mash bake.
Sour Cream: Add in ¼ cup sour cream with the milk mixture for an extra tangy bite.
Cream Cheese: Sub out ½ cup heavy cream for 4 ounces (½ block) full fat cream cheese.
Italian Parsley and/or Chives: Sprinkle 2 tablespoons of fresh parsley and chives on top when you add the crispy leeks. You can also add chopped green onions.
Low Fat milk: Replace the whole milk with 2% or skim milk, if desired.
Dairy-free option: If you are after a dairy-free potato as a side, then check out this Dairy-Free Scalloped Potatoes recipe.

How to Serve?

Since this is a mashed potatoes casserole for a crowd, I serve it as a side dish at dinner parties (check out some recommendations below!), as well as part of my holiday spread during Thanksgiving and Christmas.

As soon as your guests stick a spoonful into this double layered potato casserole, everyone goes wild. You can also drizzle it with my homemade beef gravy if you want to take it up a notch.

What to Make with Mashed Potatoes as a Side?

A few of my favorite main dishes with mashed potato casserole include:

How to Make Ahead and Storage Instructions

This is an easy loaded mash that can be assembled ahead of time, then stored in the fridge or freezer until the day you are ready to serve. Here are my tips for each of the following:

Mashed Potatoes: Boil, mash and assemble the two layers, then wrap the entire casserole dish in plastic wrap, then in foil. Bring to room temperature and store in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen. Reheat in a 350 degree F oven until the center is warmed through.
Crispy Leeks: Prepare on the day you are going to serve while the casserole is reheating in the oven.

Expert Tips

Here are some of my best tips to get this recipe right every time:

Don’t overmix the potatoes, or they will have a gummy texture.
Bring all ingredients to room temperature. Room temperature milk, cream, and slightly warm melted butter blend better with warm potatoes.
Create deep pockets of divots and peaks on the top layer of the potato casserole just before baking. This ensures a golden crust with deep, dark, caramelized bits.
Add toppings after baking. No matter if you stick with the crispy leeks, or go fully loaded with bacon and chives, add after baking to keep the integrity of the toppings. The exception to this rule is cheese – add that while baking for a delectable cheesy finish.
Rinse leeks after slicing. The inside layers of leeks are full of excess dirt and soil. I always trim and slice my leeks first, then place in a bowl of cool water and slosh them around a few times to allow the grit to fall to the bottom. Remove with a slotted spoon and pat dry with paper towels before frying.
Salt your cooking liquid: The easiest way to make your potatoes flavorful is to generously salt your cooking liquid. This way, it will be properly salted as it boils and as a result, will not require too much salt later.
If you have some leftover mashed sweet and savory potatoes, you can skip making them from scratch and bake them as suggested in the recipe.

FAQs

What is the best potato for mashed loaded potatoes?

My favorite sweet potato is Garnet, with Jewel and Beauregard varieties being the next best thing. My favorite white potato is Yukon gold, with russet potatoes or red potatoes as good options, too.

Can I prepare the loaded mashed potato casserole ahead of time?

Yes! Follow the recipe up until layering the potatoes in the casserole dish, then cover tightly with plastic wrap. Keep in the fridge for up to 4 days. Reheat in a 350 degree F oven until warmed through. Make the crispy leeks the day you are going to serve and enjoy.

Can I freeze mashed potatoes?

Yes! Although I find the taste and texture to be best when made the day or week of, mashed potatoes can be frozen to really get ahead as the fat from the cream and butter helps to protect the starchy potato. Bring it to room temperature, wrap the entire casserole dish in plastic wrap, then in foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Other Potato Recipes You Might Also Like:

It is no secret that potatoes make the best side dishes. Below are a few other recipes that you might also like:

If you try this Loaded Mashed Potato Casserole recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mashed Potato Casserole Recipe

This Loaded Mashed Potato Casserole recipe is made by layering mashed sweet potatoes with mashed Yukon gold potatoes and baking them in the oven. It is a delicious mashed potato recipe that can be made ahead.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 45

Total Time 1

Servings servings

Calories 301kcal

Author Aysegul Sanford

Ingredients

For the mashed potatoes:

2 pounds 3-4 medium sweet potatoes, peeled and cut into small cubes
2 pounds 4-5 medium Yukon gold potatoes, peeled and cut into small cubes
Kosher salt

For the milk & cream mixture:

¾ cup whole milk
¾ cup heavy cream
1 stick butter melted and cooled - 4oz.
Freshly cracked black pepper

For the toppings (Optional)

2 tablespoons all purpose flour
1 leek white and pale green parts only, cut into ¼-inch rings, rinsed well and patted dry
2-3 tablespoons avocado oil
6 slices bacon or turkey bacon Cooked - (Omit for vegetarian version)

Instructions

Boil potatoes: Place sweet potatoes and Yukon gold potatoes in two separate saucepans. Cover each pot of potatoes by 1-inch of water. Salt them generously. Bring them to a boil and let them cook until they are fork tender. Drain. Return potatoes to respective pans.
Mash potatoes: Preheat the oven to 425 °F. Whisk together the milk, heavy cream, and butter in a mixing bowl. Divide the mixture in between the saucepans. Using a potato masher or hand blender, mash potatoes until smooth. Season with salt and pepper.
Lightly spray a casserole dish with cooking spray. I used an oval-shaped (or 9 x 11 inch rectangular) casserole dish.
Layer potatoes: Spread mashed sweet potatoes in the prepared casserole dish. Using the back of a spoon or a spatula, smooth out the top into one even layer. Top with the mashed Yukon gold potatoes and spread it evenly to the edges, creating delicate divots and crevices.
Bake: Bake until golden, 20-25 minutes.
Fry leeks: Meanwhile, mix together the flour, leeks and a pinch of salt. Toss to coat. Heat the avocado oil in a medium saucepan over medium-high heat for 2 minutes. Add leeks into the oil and fry, turning occasionally, until crisp and golden around the edges. Transfer the crispy leeks onto a plate lined with a paper towel.
Finish and serve: Season the crispy leeks with additional salt and pepper. Sprinkle them over the potato casserole. Serve immediately.

Notes

Don’t overmix the potatoes, or they will have a gummy texture.
Bring all ingredients to room temperature. Room temperature milk, cream, and slightly warm melted butter blend better with the warm potatoes.
Create deep pockets of divots and peaks on the top layer of the potato casserole just before baking. This ensures a golden crust, with deep, dark, caramelized bits.
Add toppings after baking. No matter if you stick with the crispy leeks, or go fully loaded with bacon and chives, add after baking to keep the integrity of the toppings. The exception to this rule is cheese - add that while baking for a delectable cheesy finish.
To make ahead - Boil, mash and assemble the two layers, then wrap the entire casserole dish in plastic wrap, then in foil. Bring to room temperature and store in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw overnight in the fridge, if frozen. Reheat in a 350 degree F oven until the center is warmed through.Crispy Leeks: Prepare on the day you are going to serve while the casserole is reheating in the oven.

Nutrition

The recipe for this Double Layered Mashed Potato Baked Casserole is adapted (with a few changes) from the cookbook, Martha Stewart’s Vegetables.

The post Mashed Potato Casserole appeared first on Foolproof Living.

Ina Garten’s Butternut Squash Salad

Aysegul Sanford — Wed, 17 Nov 2021 05:47:00 +0000

Need a quick refresher on the basics of butternut squash? Be sure to check out my posts on How To Cut Butternut Squash, How to Roast Butternut Squash, and Roasted Whole Butternut Squash.

Why Should You Try This Recipe?

I fell in love with celebrity chef Ina Garten’s roasted butternut squash salad on her Food Network show when I first watched it many years ago. If you are like me, a fan of Barefoot Contessa salads (and her recipes in general), this fall squash salad recipe will not disappoint. Here are a few reasons why:

Sweet and savory, this fall salad highlights all there is to love about the season. The sweet maple roasted squash and dried cranberries complement the peppery arugula and buttery walnuts for a well-balanced meal.
This arugula and butternut squash salad is perfect for meal prep as all components of the salad can be made ahead, stored in the fridge, and assembled come eating time.
Simple enough for weekday enjoyment yet elegant (and gorgeous) enough for the holidays. Serve it any day of the week or as a healthy, seriously good-for-you side to your Thanksgiving, Christmas, or New Year’s festivities.
It is a great way to use leftover roasted butternut squash from making Butternut Squash Soup, Butternut Squash Noodles, or Butternut Squash Quinoa.

Ingredients

The Ina’s warm butternut squash salad ingredients come in three parts – roasted butternut cubes, warm cider vinaigrette, and the salad greens and mix-ins. Here’s what you need:

Roasted Butternut Squash

Gather together maple syrup, olive oil, kosher salt, black pepper, butternut squash, and dried cranberries.

Warm Apple Cider Vinaigrette

This requires a simple mix of apple juice, cider vinegar, shallots, Dijon mustard, olive oil, kosher salt, and black pepper.

Salad Greens and Mix-Ins

Gather together baby arugula (or your favorite salad greens), walnuts, and freshly grated Parmesan cheese.

How to Make Squash Salad At Home

If you’ve ever had butternut squash in a salad, you know the cozy, crisp goodness that comes along with enjoying it. And once you master the warm vinaigrette, there is no turning back to store bought bottles. All you have to do is channel your inner Ina Garten for the best squash salad you’ll ever have.

Prep the oven and squash seasoning: Preheat the oven to 400°F.

Toss the squash: Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle it with 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to ensure that all the butternut squash is coated.
Roast and turn: Place it in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries.

Make the vinaigrette: Place apple juice, apple cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat.
Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Assemble the salad: Place the arugula or salad greens in a large bowl. Pour over enough dressing to coat and give it a big toss. Add the roasted butternut squash mixture.
Finish and serve: Top it off with toasted walnut halves and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!

Variations

The beauty of this roasted butternut squash salad recipe – besides those beautiful colors – is the number of substitutions or add-ins to truly make it your own. You could try:

Acorn Squash: Feel free to swap out the butternut for acorn squash. Or, if you’re really lucky, use super sweet honeynut squash when in season.
Roasted Beets: Add one diced roasted beet when you assemble the salad for another level of earthy flavor.
Apple Cider: Use an equal amount of apple cider instead of apple juice. For the best flavor, look for unfiltered and pasteurized.
Almonds or Pecans: Go a little nutty and use some toasted sliced almonds or pecans.
Feta or Goat Cheese: Change up the cheese with a crumble of fresh feta or goat cheese.
Try it with balsamic vinaigrette: While I think what makes Barefoot Contessa’s butternut squash salad is the dressing she uses, if you are short on time you can drizzle it with my lemon balsamic vinaigrette.
Vegan: Omit the cheese completely for a vegan-friendly, plant-based meal. Or, turn it into a butternut squash quinoa salad.

How to Serve

I love a two-for-one recipe that can act as a healthy weekday lunch or elegant holiday side. It’s the perfect addition to all your fall recipes.

Lunch: Serve it as is, warm as can be, with a fresh slice of bread or gluten free almond flour bread, if that’s more your style.
Dinner: Serve it as a colorful side dish to simple weeknight meals such as baked chicken breasts.
Holiday Side: Allow this squash salad to shine and show off your hosting skills. Serve it as the appetizer or salad portion during the upcoming holidays, including Thanksgiving, Christmas or New Year’s.

How to Make Ahead and Store

This is an easy butternut squash arugula salad where all the components can be prepped ahead of time and easily stored in separate containers in the fridge for a cold butternut salad. Here are my tips for each of the following:

Butternut Squash: Roast as directed, cool completely, then transfer to an airtight container. Keep in the fridge for up to 5 days.
Warm Cider Vinaigrette: Simmer as directed, then transfer to a mason jar. Store in the fridge for up to 1 week.
Salad Greens and Add-Ins: Wash and prep your greens and store in an airtight container in the fridge with a strip of paper towel to soak up any moisture. Store the shredded parmesan right alongside in another container. As for the walnuts, toast them ahead of time and store in a sealed container on your kitchen counter.

Leftovers can be stored in an airtight container in the fridge. As it is with most green salads, the salad greens will be quite wilted, but it will still be delicious the next day.

Expert Tips

Nothing beats a roasted butternut salad, but the real trick is to know how to master it. Here are some of my best tips for perfection every time:

Cool the butternut squash salad dressing slightly. This ensures the greens stay super crisp and do not wilt upon mixing.
Dress just before serving. Again, this keeps the integrity of the greens and remaining ingredients intact.
During the cold weather and holiday season, look for fresh apple cider throughout grocery stores and Farmer’s market to really bring out that fresh apple flavor.

FAQs:

Can you eat butternut squash raw?

Yes, you can eat butternut squash raw, but I much prefer it roasted to tender goodness. For a raw preparation, try slicing it into thin ribbons and toss with a zesty lemon vinaigrette dressing.

What does butternut squash pair well with?

Butternut squash goes with just about anything. Roasting it with maple syrup really brings out its sweet qualities while savory herbs such as thyme, sage, and rosemary are always nice compliments.

Do you peel butternut squash?

Although the skin is completely edible once roasted, I like to use a sharp knife or vegetable peeler to remove the skin. Then, scoop out the seeds with a sturdy spoon or ice cream scoop.

Other Salad Recipes You’ll Enjoy:

Fall Harvest Salad
Roasted Pear Salad
Ottolenghi’s Roasted Butternut Squash Salad
Butter Lettuce Salad with Lemon Vinaigrette
Roasted Acorn Squash Salad
Easy Quinoa Salad Recipes
Need more inspiration? Check out all our Easy Salad Recipes

If you try Ina Garten’s Roasted Butternut Squash Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ina Garten’s Butternut Squash Salad Recipe

If you like Barefoot Contessa’s salad recipes you are at the right place. This roasted butternut squash salad with warm cider vinaigrette dressing is one of her old recipes that I make every year during the holiday season. It is easy to make and packed with flavor.

Course Main Course, Salads

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 256kcal

Author Aysegul Sanford

Ingredients

1 1/2 pounds butternut squash peeled and ¾ inch diced
1 tablespoon maple syrup
2 tablespoons + 1/4 cup olive oil divided
2 teaspoons Kosher salt divided
1 teaspoon coarsely ground black pepper divided
3 tablespoons dried cranberries or raisins
3/4 cup apple juice or apple cider
2 tablespoons apple cider vinegar
2 tablespoons shallots minced from one large shallot / or red onion
2 teaspoons Dijon Mustard
6-8 cups arugula or mixed greens
1/2 cup walnut halves toasted
1/4 cup shaved Parmesan cheese

Instructions

Prep the oven and squash seasoning: Preheat the oven to 400°F.
Toss the squash: Place the butternut squash on a baking sheet. Drizzle it with maple syrup and 2 tablespoons of olive oil. Sprinkle it with 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss to ensure that all of the butternut squash is coated.
Roast and turn: Place it in the oven and roast for 20-25 minutes until tender, turning once halfway through. In the last 5 minutes, add the cranberries.
Make the vinaigrette: Place apple juice, cider vinegar, and minced shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6-8 minutes, or until reduced to 1/4 cup. Remove from heat.
Finish the dressing: Off the heat, whisk in the Dijon mustard, 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk until emulsfied.
Assemble the salad: Place the arugula (or salad greens) in a large salad bowl. Pour over the dressing and give it a big toss. Add the roasted butternut squash and cranberries.
Finish and serve: Top it off with toasted walnuts and shaved Parmesan cheese. Taste and season with salt and pepper, if necessary. Enjoy!

Video

Notes

Helpful tips:

Cool the butternut squash salad dressing slightly. This ensures the greens stay super crisp and do not wilt upon mixing.
Dress just before serving. Again, this keeps the integrity of the greens and remaining ingredients intact.
Storage: Leftovers can be stored in an airtight container in the fridge. As it is with most green salads, the salad greens will be quite wilted, but it will still be delicious the next day.

Nutrition

Adapted from Barefoot Contessa Back to Basics Cookbook- Pg:88

The post Ina Garten’s Butternut Squash Salad appeared first on Foolproof Living.

Wild Mushroom Stuffing

Aysegul Sanford — Sat, 13 Nov 2021 10:13:00 +0000

Why Should You Make This Recipe?

Savory, rich, and irresistibly fluffy, this gourmet recipe is easily the best mushroom stuffing out there. Add it to your Thanksgiving dinner or whip it up for a weeknight treat—you won’t be able to get enough of this delicious side.

This is the best stuffing recipe for mushroom lovers. Using anything from shiitakes to porcinis to button mushrooms, this mixed mushroom stuffing abounds with robust, earthy flavor.
Whether you use a buttery Brioche Loaf or a spongy Challah Bread, this recipe will stun your tastebuds with rich, sumptuous flavor. Treating yourself has never been so easy.
Quick, simple, and tasty, this is the best Thanksgiving stuffing recipe with mushrooms. Prepare it a day ahead, pop it in the oven, and you’re ready to eat in only half an hour!
Give your tired mushroom, onion, and celery stuffing a makeover with this fresh recipe. Using leeks and shallots, this five-star dish is as elegant as it is appetizing.

Ingredients

For this recipe, you’ll need olive oil, shallots, leeks, shiitake mushrooms and/or cremini mushrooms, garlic, salt, black pepper, thyme, unsalted butter, white wine, eggs, swiss or gruyere cheese, parsley, vegetable stock, and brioche bread.

Substitutions

You don’t have to scour grocery stores to make this hearty side dish. Easy substitutions will let you make this wild mushroom stuffing recipe using ingredients you already have at home.

Mushrooms: Though I use a combination of shiitake and cremini mushrooms in this recipe, other types like chanterelle, oyster, and porcini mushrooms can be used. So, go ahead, use this recipe and transform it into a chanterelle stuffing recipe, a porcini mushroom stuffing recipe, or even a 3 mushroom stuffing recipe by using different types of edible mushrooms.
Leeks and Shallots: No leeks? No problem! For a more traditional take on this stuffing recipe, you can take out the leeks and shallots and opt for a classic (and delicious!) stuffing with mushroom, celery, and onions.
Fresh herbs: I use thyme and parsley in this recipe, but dozens of herb combinations would work. Adding sage will give your mushroom leek stuffing tasty pine-like undertones, or you can chop up fresh thyme for a crisp, herbal taste. No matter what herbs you have on hand, you can’t go wrong with this simple side.

How To Make Mushroom Stuffing?

Stuffing is everyone’s favorite part of Thanksgiving, but no one wants to break a sweat making it. With only 30 minutes of baking time, this mushroom stuffing recipe comes together in a snap.

Prepare the baking dish: Butter a large baking dish and set it aside.

Cook the vegetables: Heat oil in a Dutch oven or large sauté pan over medium high heat. Then, add the leeks and shallots. Cook the vegetables until they’re wilted (3-5 minutes), and then stir in the mushrooms, garlic, salt, pepper, and thyme. Cook the ingredients until the juices have mostly evaporated.
Add butter and wine: Add the butter, stirring until it’s fully melted, and then stir in the wine. Turn down the heat to medium-low and cook the mixture until the juices are mostly gone (5-8 minutes). Then, remove the pan from the heat, remove the sprigs of thyme, and let the mixture cool for 10-15 minutes.

Make the egg mixture: In a large mixing bowl, combine the eggs, cheese, parsley, and vegetable stock.
Combine the ingredients: Once the mushroom mixture has cooled, transfer it to a large bowl with the bread cubes. Then, add the egg mixture and gently stir to combine. Transfer the stuffing to the prepared baking dish, using a spatula to ensure even distribution.
Let the stuffing rest: Cover the baking dish with stretch film, place it in the refrigerator, and let it sit until the juices are absorbed (between 30 minutes and 3 hours).
Bake the stuffing: Preheat the oven to 350 degrees F. and bake the stuffing for 30-35 minutes, or until the top of the stuffing turns golden.
Serve: Top the stuffing with chopped parsley and serve it while warm.

How to Make Ahead & Store

Stress-free meal prep? Yes, please! My favorite part about this wild mushroom stuffing casserole is how easy it is to prepare, store, and reheat.

Make ahead: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
Storage: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.

Expert Tips

To make this savory stuffing recipe as tasty as possible, you can’t go wrong with a few foolproof tips. Your homemade stuffing will come out perfect every time with these handy suggestions.

Dry out the bread: It’s important that your bread is dry so it can soak up all the flavorful custard mixture. To dry out your bread, I recommend slicing it into 1-inch pieces, covering it with a clean kitchen cloth, and leaving it out overnight. For a quicker fix, you can also follow the effortless method from my Brioche French Toast Recipe: Cut the brioche into cubes and place them in the oven at 300 degrees F for 10-12 minutes, flipping them halfway through.
Mix and match mushrooms: Nearly all edible mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations. I sometimes use Roasted Portobello Mushrooms or Roasted Shiitake mushrooms or a combination of both.
½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.
Any oven-proof casserole dish would work here: As you can see in the pictures, I used a 10-inch pie plate but any oven-proof casserole dish that can accommodate the brioche-vegetable mixture would work.

Recipe Variations

This versatile dish is the gift that just keeps giving. Give your savory mushroom dressing a tasty revamp every time you make it with these scrumptious modifications.

Add cheese: Changing up which cheese you use is a delicious way to adjust this recipe. From creamy gruyere to nutty swiss cheese and even sharp parmesan, almost any shredded cheese will work.
Add meat: Adding cooked meats, like sausage, pancetta, or bacon, will give this stuffing an irresistible salty flavor. Meat eaters will fall head over heels for this protein-packed variation.
Challah bread stuffing: Want to give your stuffing a slightly eggier, spongy flavor? Try substituting your brioche with challah bread, and voila! The perfect kosher challah stuffing recipe.
Mushroom sage dressing: With an earthy, pine-like aroma and a tempting taste, sage can be the perfect herbal addition to your stuffing recipe. Just swap out the sprigs of thyme for fresh sage.
Add cubed apples: The only thing that could make this mushroom dressing for turkey even more delicious is adding the fruity, sweet flavor of apples! Add enticing depth to your stuffing recipe with this fall-friendly addition.
Use chicken stock: Give your stuffing an extra boost of flavor by using chicken stock instead of vegetable stock. Satisfying, simple, and undeniably tasty, my recipe for chicken stock will enliven your side dish without the extra hassle.
Vegan mushroom stuffing: If you want to make this recipe vegan, omit the eggs, cheese, and butter, and use an extra ½ cup of vegetable stock. Then, swap out the brioche bread for a vegan-friendly option. I recommend using my No-Knead Bread with a little extra vegetable stock, though most any type of bread would work.

FAQs

There’s no secret to making the perfect turkey stuffing with mushrooms—not with this nifty guide, at least! With these convenient tips, you can make Thanksgiving day a breeze.

What kind of bread should I use?

For decadent, buttery, and flavorsome stuffing, I recommend using a brioche bread. However, other types—like challah bread, sourdough bread, a good-quality baguette, and my foolproof No-Knead Bread—will also work. Whatever bread you use, just make sure it’s dry before adding it to your stuffing mixture. Also, please note that you might have to adjust the amount of vegetable broth you use if you use other types of bread.

Why do you add eggs to stuffing?

Because egg yolks increase your stuffing’s fat content, adding eggs gives the dish a rich, custardy, and spongy taste.

How do you prepare mushrooms for stuffing?

Because fresh mushrooms already have a lot of liquid, rinsing them will make them soggy. I suggest wetting a clean kitchen sponge and gently wiping your mushrooms with it. Then, cut off the woodsy stems and slice the mushrooms from button to stem. I recommend slicing them on the thicker side for this recipe.

Can I stuff this mushroom dressing into my turkey?

Though you technically can stuff your turkey with this stuffing, I don’t recommend it. The high-fat content in this stuffing takes more time in the oven to reach a safe 165 degrees F., and this extra cooking time will result in a dry turkey.

Other Thanksgiving Side Dishes You Might Like

I know that a lot of people like Bon Appetit and Epicurious’ mushroom stuffing recipe. However, I know that this version here is nothing short of incredible. I hope you give it a try.

Looking for other mouthwatering dishes to fill out your Thanksgiving table? Delectable, rich, and always satisfying, these savory recipes will have your guests asking for seconds.

If you try this Wild Mushroom Stuffing recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This Wild Mushroom Stuffing recipe is adapted (with minor changes) from Sunday Suppers: Recipes + Gatherings Cookbook

Wild Mushroom Stuffing Recipe

This Wild Mushroom Stuffing recipe is easy to make stuffing recipe that will impress. Wild mushrooms are sauteed with leeks and shallots and mixed in with buttery brioche. If you are a mushroom lover, you will love this vegetarian stuffing recipe.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 30

Cook Time 40

Resting time 30

Total Time 1 40

Servings servings

Calories 259kcal

Author Aysegul Sanford

Ingredients

1 tablespoons olive oil
2 shallots (medium- sized) minced (if you don’t have shallots you can use 1 medium onion)
4 leeks double washed and chopped 1/2 inch slices (white and light green parts only)
1 pound wild mushrooms such a cremini & shiitake – cleaned and sliced
3 cloves garlic minced
1 teaspoon kosher salt
1/2 teaspoon black pepper preferably freshly ground
4 sprigs of thyme
2 tablespoons unsalted butter plus more for buttering the baking dish
1/2 cup dry white wine (I used Sauvignon blanc)
3 large eggs lightly beaten
1 cup Swiss cheese shredded (if you don’t have swiss cheese, use mozzarella or gruyere cheese)
1/3 cups fresh Italian parsley chopped – plus more to sprinkle at the end
1 cup vegetable stock (or you can use chicken stock)
6 cups cubed brioche about 6 slices

Instructions

Lightly butter a large baking dish (I used a round 10-inch casserole dish) and set it aside.
Heat olive oil in a Dutch oven (or any other heavy bottom pan) in medium heat. Add leeks and shallots. Cook, stirring occasionally, for 3 -5 minutes, or until wilted. Stir in the mushrooms, garlic, salt, pepper, and thyme, and cook 8-10 minutes or until most of the juices evaporated.
Stir in the butter. When the butter melts, stir in the wine*. Turn it down to medium-low heat, and cook for 5-8 minutes or until most juices are gone. When cooked, fish out the thyme sprigs, and allow it to cool for 10-15 minutes, off the heat.
In the meantime, mix eggs, cheese, parsley, and the stock in a mixing bowl.
Place the now-cooled cooked mushroom and vegetable in a large bowl and add in the brioche cubes. Pour in the egg and milk mixture. Gently stir to combine. Transfer it to the prepared buttered baking dish. Using a spatula distribute it equally in the casserole dish.
Cover it with stretch film and place it in the refrigerator. Let it rest for half an hour (up to 3 hours) for all the juices to be absorbed.
An hour before serving, pre-heat your oven to 350 degrees. Bake for 30 – 35 minutes or until the top of the stuffing is golden.
Sprinkle it with chopped parsley. Serve while it is still warm.

Notes

*If you prefer an alcohol-free stuffing recipe, feel free to omit using wine. Instead, use an equal amount of vegetable broth.

Make-ahead instructions: You can make this Thanksgiving dressing with mushrooms up to one day ahead. Just cover the dish with aluminum foil, put it in the fridge, and remove it the next day, 30 minutes before you cook it. Once the stuffing has warmed up, bake it in the oven for 30-35 minutes at 350 degrees F.
Storage instructions: To store leftovers, let the dish reach room temperature. Then, transfer the stuffing to an airtight container and store it in the refrigerator for up to 3 days. When ready to eat, reheat the leftovers in a 300 degree F. oven until they reach a desirable temperature.
Mix and match mushrooms: Nearly all edible wild mushrooms will work in this stuffing recipe, so you can switch up which mushrooms you use for dozens of delectable flavor combinations.
½ cup vegetable stock: I found that ½ cup of vegetable stock was the perfect amount to keep my stuffing moist but not soggy. However, depending on how juicy your vegetables are and how dry your bread is, you might find you need to add a little more. If your stuffing mixture looks dry, add a little more vegetable stock to the mix.
Season your vegetables: When cooking your vegetables, taste them to make sure they have sufficient seasoning. If your veggies are bland when they’re mixed in, your stuffing won’t pack the same flavorful punch.

Nutrition

This recipe was originally published in November 2014. It has been updated with new photos and text in November 2021.

The post Wild Mushroom Stuffing appeared first on Foolproof Living.

Cuban Roasted Cornish Hens

Aysegul Sanford — Sun, 24 Oct 2021 14:27:00 +0000

Fan of cooking cornish hens? Be sure to also try our Cornish Hens on Grill and Air Frier Cornish Hen recipe.

Why should you make this cornish hen recipe?

Having lived in the Caribbean for a number of years, I knew I needed to try this Roasted Cornish Hen recipe as soon as I saw it in my friend Eva’s cookbook, Adventures in Chicken (affiliate link). And, let me tell you, this easy straightforward recipe did not disappoint. There is so much to love about it, but here are a few that comes to mind right off the bat:

A Creative and impresive chicken dish: It is visually impressive and perfectly portioned worthy enough as the main course of a holiday dinner (or any other special occasion or dinner party) or as a humble Sunday supper when you want to treat your family.
Only 15 minutes of hands-on time: While it takes about 2 hours for the cornish hens to bake, the actual preparation time is only about 15 minutes, which makes it ideal when you have a million other things you need to worry about when making dinner.
Roasting is the best way to cook cornish hens: You can cook these special breeds of chickens in other ways but I find that roasting is the way to go. Thinking that you might have new to cooking Cornish game hens, I thought it would be great to share some of those questions and cover them in the recipe below.
A great alternative to turkey during the holidays: While turkey is traditional, if you are serving a smaller crowd, this slow-roasted cornish hen recipe is ideal and a great alternative to turkey.

What is a Cornish Game Hen?

Cornish Game Hens, also referred Indian Game, is a special breed of chicken from Cornwall, England (source). Most popular in Europe, the French call it poussin. Here in America, in addition to Cornish hens, people refer to them as Rock Hens, little birds, or even Mini chickens.

A true cornish hen is a 3 to 4-week-old chicken that weighs around 18-32 ounces. As a breed, they are known to have more fat than most chickens, which is why they are so meaty, tender, and flavorful when cooked.

How to prepare these small birds for roasting?

Before I talk about how to marinade and then bake the Cornish hens, I wanted to talk about how to prepare them. Whether I am cooking a regular whole chicken or cornish hens, I truss my chicken as I find that doing so helps with getting an evenly roasted cornish hen. If you are not familiar with the term “trussing” allow me to explain:

Trussing is a technique that helps poultry keep their shape and prevents certain parts of the chicken from burning during the cooking or baking process. Most people use kitchen twine to truss a chicken, but this video shows how to truss a Cornish hen uses nothing but the Cornish hen itself. I am sharing it here as it is such an easy technique that requires no additional equipment and is super easy to apply.

With this being said, this is an optional step. If you are short on time, you can simply tie the legs with butcher’s twine and call it a day.

Ingredients:

The ingredient list is inspired by Cuban cuisine, but you can adjust it with whatever you have on hand. If you follow in Eva’s footsteps, gather limes (to squeeze them), olive oil, cloves of garlic, fresh oregano leaves, onion, water, and salt and pepper.

When shopping for cornish game hens at the grocery store, look for birds that are about 1 to 1 1/4 pounds. I find that smaller birds are ideal, especially if you want to serve one per person.

Ingredient Substitutions & Variations:

Lemon vs Lime: You can use an equal amount of lemon juice (and lemon wedges or lemon slices) instead of limes.
Fresh herbs: While fresh oregano is delicious in this recipe, you can play with other fresh herbs like Italian parsley, thyme sprigs, and fresh rosemary sprigs.
Extra liquid: This recipe uses a cup of water as an additional liquid to use during the roasting process. If you have it, you can substitute it with chicken broth.

How To Cook This Recipe?

The roasted cornish hen recipe has 2 folds:

Make the Cornish Hen Marinade:

Make the marinade: Inspired from the Cuban cuisine, this easy-to-make Cornish game hen marinade has just a few ingredients. To make it, simply whisk together olive oil, garlic cloves, fresh oregano leaves, freshly squeezed limejuice, ground cumin, and kosher salt and black pepper in a small bowl.

Marinade the cornish chickens: Once the marinade is ready, divide it into 2 large food storage bags (I used 1-gallon size plastic Ziploc bag) and transfer hens into the bags (2 hens per bag). Make sure that the marinade is well distributed (and going into the cavity of each hen.) Get the air out of each bag as much as possible, seal and let it marinade for 4 hours, or preferably, overnight.

How To Roast Cornish Hens

To cook cornish hens in the oven:

Slice an onion: Place a sliced onion at the bottom of a large 6 3/4-quart dutch oven (affiliate link), an ovenproof 9X13 casserole dish or a shallow roasting pan. Pour in a cup of water (or chicken stock).
Arrange the cornish hens: Remove the hens and all the marinade from the bags. Transfer them to the Dutch oven (or casserole dish) with the breast meat side up, and make sure that they are snuggly. If preferred, add in a sliced lime.
Roast in the oven: To roast cornish hens, first start in a preheated 425-degree oven and bake them for 20 minutes. Then, bring down the temperature to 375 degrees and continue to cook for another 1 hour 15 minutes to 1 hour 30 minutes or until the internal temperature reaches to 180 F degrees (80 C degrees).

What should I serve with this recipe?

Need inspiration for side dishes to serve with the roasted cornish hens? Be sure to check out my post on “What To Serve with Cornish Hens?” for a list of vegetable, grain, and salad recipes to choose from.

I served my hens over some Cuban black beans and rice mixed with fresh oregano leaves. However, you can also serve them with but bulgur pilaf, wild rice pilaf, black rice pilaf, seasoned quinoa, roasted potatoes, or any other one of my easy side dishes would be just as good. Just make sure to drizzle some of the juices left from baking over the dish before serving.

Believe me, even if you serve these with a simple salad, they will disappear in no time. I promise, just the smell in your kitchen as they roast will be enough to make your dinner guests hungry.

If I am serving this recipe for a special occasion, I make sure to open up a bottle of white wine as well. I usually go for a crisp Chardonnay or Pinot Grigio.

FAQs:

How long to cook cornish hen at 425 degrees?

This roasted cornish hen recipe starts roasting hens at 425 degrees F. for 20 minutes and then reduces the heat down to 375 degrees F to continue roasting for an hour and 15 minutes. You will know that they are roasted when an instant-read thermometer reaches 180 degrees F. In total, it takes close to 2 hours to roast four 1-pound Cornish hens.

Can I use frozen Cornish game hens for this recipe?

Yes, you can, but be sure to thaw them fully in the fridge a day before using them.

What if my Cornish Hens are larger/heavier?

If you can’t get your hands on 1-pound-ish hens, you still can make this recipe. The marinade is quite a lot to take care of bigger birds up to 1 1/2 pounds to 1 3/4 pounds each. However, the roasting time might be a bit longer. You will know that they are fully roasted when a thermometer registers 180 F degrees when inserted into one of the hens.

How to plate cornish game hens for an elegant presentation?

As you can see in the pictures, I placed the roasted Cornish hens on a bed of black bean rice and garnished it with some fresh oregano leaves and sliced lime wedges. If you can’t find fresh oregano leaves, you can swap them with fresh thyme leaves.

Should I cover cornish hens with aluminum foil while baking?

You might ask whether or not you should tent it with foil. The answer is no because this recipe has enough liquid to keep the chicken moist during the long roasting process. Plus, towards the end, most of the liquid evaporates and the top of the Cornish game hens get crispy and golden brown.

How to store leftovers?

If you end up with leftovers (with all the juices from the pan), you can keep them in an airtight container in the fridge for the next day. When ready to serve, you can warm your hens in a pre-heated 300-degree oven for 10 minutes or until they are warmed thoroughly. I recommend spooning some of the leftover juices over the hens to make sure that they are moist while they are heating.

Expert Tips:

Use fresh lime or lemon juice: While I know that it is an extra step to have to squeeze limes, I highly recommend using fresh lime (or lemon juice) for the most flavorful game birds.

A word on what to use to bake cornish hens: When I first shared this roasted cornish hen recipe back in 2016, I did not have a large dutch oven so I used a casserole dish (like you see in the picture above). So, please be aware that you can use any ovenproof dish or roasting pan that would accomodate these small birds (and the marinade) to bake these in.
Reduce the marinade to make a basting sauce: This is an extra step, but after the roasting is complete, you can strain the liquid using a fine-mesh strainer, discard the solids, and transfer the liquid into a small saucepan. Bring it to a boil over medium heat and let it simmer until it thickens for about 5-10 minutes. Use it as a basting sauce over the baked cornish hen right before serving.

Other recipes you might also like:

There you have it, friends. An incredibly moist, perfectly roasted, and individually portioned Slow Roasted Cornish game hen recipe that you can make for a weekend dinner or an impressive special meal when you want to wow your guests. And if you need more inspiration, here are a few other recipes you might also like:

Chicken Rice Pilaf
Southwestern Chicken Salad
Teriyaki Chicken Stir Fry
Easy Chicken Chili Recipe
Whole Roasted Chicken
Can’t get enough? Check out all my Chicken Recipes

[/su_note]

Roasted Cornish Hen Recipe

An elegant and perfectly-portioned Roasted Cornish Hen recipe you can make whenever you want to impress. This Cornish chicken dish is made by marinating Cornish game hens in a lime-juice-garlic-fresh oregano based marinade overnight and roasting them in the oven for over an hour.

Course Main Course

Cuisine Cuban

Diet Gluten Free

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 908kcal

Author Aysegul Sanford

Ingredients

For the Cornish Hen Marinade

2/3 cup freshly squeezed lime juice from 8-10 juice limes – plus 1 more sliced (optional)
2/3 cup extra virgin olive oil
6 cloves garlic peeled and minced
2 tablespoons fresh oregano leaves chopped – more as garnish
1 teaspoon ground cumin
1 teaspoon Kosher salt
1/2 teaspoon black pepper freshly ground – plus more for finishing it off
4 Cornish game hens about 1 pound each, rinsed and pat-dried thoroughly with paper towels

To Roast The Cornish Hens:

1 cup water or chicken stock
½ small yellow onion sliced thinly

Instructions

To make the marinade: Whisk together the lime-juice, olive oil, garlic, oregano leaves, cumin, salt and pepper in a bowl.
Divide the marinade in between two 1-gallon resalable plastic bags. Place two hens in each bag, make sure the marinade is distributed evenly (going into the cavity of the hens) and press to get as much air as possible out of it before sealing. Repeat the same process for the other two hens. Place them in the fridge and marinade for at least 4 hours or preferably overnight.
To roast the Cornish hens: Pre-heat the oven to 425 degrees.
Arrange slices of onion at the bottom of a casserole dish or a large ducth oven. Place hens, the marinade, and water on the bed of onions. Sprinkle the hens with freshly ground black pepper. If preferred, slice a fresh lime and place it around the birds.
Roast for 20 minutes. Reduce the heat to 375 F degrees and roast for 1 hour 15 minutes to 1 hour 30 minutes.
Let them rest for 20 minutes, garnish with fresh herbs, and serve.

Notes

Ingredient Substitutions & Variations:

Lemon vs Lime: You can use an equal amount of lemon juice (and lemon wedges or lemon slices) instead of limes.
Fresh herbs: While fresh oregano is delicious in this recipe, you can play with other fresh herbs like Italian parsley, thyme sprigs, and fresh rosemary sprigs.
Extra liquid: This recipe uses a cup of water as an additional liquid to use during the roasting process. If you have it, you can substitute it with chicken broth.
Can I use frozen cornish game hens? Yes, you can, but be sure to thaw them fully in the fridge a day before using them.
To store leftovers: If you end up with leftovers (with all the juices from the pan), you can keep them in an airtight container in the fridge for the next day. When ready to serve, you can warm your hens in a pre-heated 300-degree oven for 10 minutes or until they are warmed thoroughly. I recommend spooning some of the leftover juices over the hens to make sure that they are moist while they are heating.

Nutrition

This recipe is adapted (with minor changes) from Eva Kosmas Flores’s cookbook Adventures in Chicken.

This recipe was originally published in October 2016, but updated with new photos and more helpful information in October 2020.

The post Cuban Roasted Cornish Hens appeared first on Foolproof Living.

35+ Healthy Thanksgiving Recipes

Aysegul Sanford — Fri, 20 Nov 2020 15:30:41 +0000

In need of inspiration for Thanksgiving recipes that are made with wholesome ingredients? If so, you have come to the right place! Here are a collection of recipes for a healthy Thanksgiving menu.

Heading to a friendsgiving potluck? Also, check our Friendsgiving Food Ideas collection for easy recipes to celebrate the holidays with close friends.

Delicious & Healthy Thanksgiving Recipes for Everyone

Like I do every year, below, I put together a round-up of over 35 appetizers, salads, soups, vegetable sides, and desserts that I make every year for Thanksgiving. This list includes one of the most popular healthier Thanksgiving dishes on the blog, Butternut Squash and Quinoa Salad.

Thank you from the bottom of my heart for being a part of this community and supporting my blog. Wishing you and your loved ones a happy Thanksgiving.

Healthy Thanksgiving Appetizers

Bread Dipping Oil

This is my go-to appetizer recipe not just during the holidays but all year round. I usually serve it with my olive bread or no knead bread and it is one of the first things to disappear. The best part is that it only takes 5 minutes to put together.

Get the recipe

Olive Loaf

If you love olives then this olive bread is a must try. Made in a dutch oven, it is one of the most popular recipes on this blog for good reason. It is easy to make but so crusty and delicious.

Get the recipe

Meat and Cheese Platter

Get all my tips and tricks for the best meats and cheeses for charcuterie board along with wine pairings. This post includes the formula that I follow to put together my cheese platters.

Get all my tips

Sweet Potato Biscuits

For years my go-to recipe for homemade biscuits was my Whole Wheat Buttermilk Biscuits. However, nowadays I am loving this sweet potato flavored biscuits recipe and make it often.

And you prefer a gluten-free and paleo biscuit instead, be sure to check out my Low-carb Almond Flour Biscuits instead.

Get the recipe

Baked Goat Cheese Dip

There is nothing better than a warm cheese dip, especially if the cheese used in the recipe is goat cheese. This dip comes together so quickly and is just so SO delicious.

Get the recipe

Healthy Thanksgiving Salad Recipes

Make some room on your holiday table for some healthy yet flavor-packed salads. Below are my favorite colorful and festive salad recipes that I make over and over again.

Fall Harvest Salad Recipe

A kale based autumn salad flavored with figs, apples, goat cheese, and drizzled with a homemade balsamic vinaigrette.

Get the recipe

Brussel Sprout and Kale Salad

Shredded brussels sprouts mixed in with maple roasted pecans, blue cheese, pomegranate arils, and massaged kale.

If you are in need of similar healthy Thanksgiving alternatives made with kale, be sure to also check out my Apple Kale Slaw recipe.

Get the recipe

Apple Salad with Raisins

If you are not using apples in your salads you are missing so much out of life. Okay, maybe I am a little exaggerating. However, sliced apples mixed in with salad greens (in this case baby spinach), walnuts, raisins, and cheddar make a delicious salad. Drizzled with yogurt-based homemade salad dressing, this apple salad is ready in less than 20 minutes.

Get the recipe

Ina’s Roasted Butternut Squash Salad

This Barefoot Contessa recipe is a classic that shows up on our holiday table every year. Drizzled with tahini dressing, this roasted butternut squash salad is perfect if you have guests who are vegan.

Get the recipe

Roasted Acorn Squash Salad

Roasted acorn squash slices flavored with arugula, pepitas, and cranberries and topped off with goat cheese and pomegranate seeds. This recipe has everything you want in a Thanksgiving salad.

Get the recipe

Shaved Brussel Sprout Salad

If you have never made a raw Brussels sprouts salad, you are in for a treat. My version here is vegetarian and flavored with apples, hazelnuts, and creamy goat cheese.

Get the recipe

Barefoot Contessa’s Wild Rice Salad

This vegan Wild Rice Salad recipe is made by tossing cooked wild rice mixed with pecans, cranberries, and grapes in an orange vinaigrette. It’s a perfect salad for any of your holiday entertaining and can be made ahead of time for a fast and easy side dish that is packed with fall and winter flavors.

Get the recipe

Butternut Squash Quinoa Salad

If you have some extra roasted butternut squash this quinoa salad comes together very quickly. Flavored with cranberries and walnuts, it is a festive salad that will add a pop of color to your holiday table.

If you are a fan of similar healthy salads, be sure to check out my collection of easy quinoa salad recipes. They are all vegetarian and ready in 30-40 minutes.

Get the recipe

Healthy Thanksgiving Dinner

While roasting a whole turkey is traditional, there are other options out there. Here are some of our favorite heart-healthy Thanksgiving recipes that you can make:

Roasted Turkey Tenderloin

Additionally, if you have some extra time, you can use my Turkey Tenderloin Marinade recipe to flavor turkey loins for an extra special (and ultra-flavorful) Thanksgiving meal.

And if you have any leftover turkey, the sliced tenderloin makes the best sandwiches with my low sugar cranberry sauce.

Get The Recipe

Roasted Turkey Legs

This Roasted Turkey Drumstick Recipe is a no-fuss way to enjoy turkey without the hassle of cooking the entire bird. Perfectly portioned, these turkey legs are seasoned with butter flavored with everyday spices and roasted in the oven.

If you prefer to make them even faster, try my Air Fried Turkey Legs recipe.

Get The Recipe

Roasted Cornish Game Hens

Prefer to skip turkey this year? Try this delicious roasted cornish hens recipe. Marinated overnight in a lime juice-based marinade, it is cooked in a dutch oven in oven.

Cornish hens are great if you are entertaining a small crowd, as each bird can be served to one person. And if you are in need of ideas, be sure to check out my post on side dishes to serve with cornish hens.

Healthy Thanksgiving Soup Recipes

Serve up something warm, creamy, and delicious before the turkey. Here are my favorite fall soup recipes perfect for your Thanksgiving meal.

Vegetarian Butternut Squash Soup

Topped off with a dollop of creme fraiche, this vegetarian butternut squash soup is lusciously delicious. It is ready in less than an hour and can be made a day in advance.

To me, this is the ultimate healthy Thanksgiving dish that is not only low fat and low calorie but also delicious.

Get the recipe

Kabocha Squash Soup

If you want to try your hand at roasting kabocha squash, this is a great recipe. Enriched with miso and ginger, this is a great vegan and gluten-free soup recipe.

Get the recipe

Pumpkin and Ginger Soup

If you are more of a pumpkin lover or have some leftover pumpkin, made this pumpkin ginger soup. It comes together rather quickly, in around 30 minutes, and it is a delicious soup that warms your insides.

Get the recipe

Cauliflower and Celery Soup

Topped off with roasted shiitake mushrooms, this vegan and gluten-free cauliflower and celery soup is packed with superfoods.

Get the recipe

Carrot Ginger Soup

Whether you make it with roasted carrots or by cooking everything on the stove top, this Carrot Ginger Soup is truly a bowl of goodness. It is truly a great starter for any holiday meal.

Get the recipe

Healthy Thanksgiving Side Dishes

From mashed sweet potatoes to cornbread stuffing, these side dishes are just as good as the main meal.

Vegetarian Cornbread Stuffing

Savory, flavorful and veggie-packed vegetarian cornbread stuffing made with a day old Jiffy jalapeno cheddar cornbread and green beans. A healthy homemade stuffing for your Thanksgiving meal.

Get the recipe

Vegan Stuffed Acorn Squash

Roasted Acorn Squash filled with hearty and gluten-free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.

Get the recipe

Roasted Delicata Squash

Roasted delicata squash is one of my favorite fall snacks. I usually slice it up, roast it in the oven and eat it just like that. However, in the version below, I drizzled it with agrodolce sauce, which made it a great side dish.

Get the recipe

Easy Mashed Sweet Potatoes

This easy Mashed Sweet Potatoes Recipe is my favorite Thanksgiving side dish that I have been making over 10 years. It is made with only a few ingredients, cooked on the stove-top and ready in 30 minutes.

Get the recipe

Martha Steward’s Double Mashed Potato Casserole

This Double Layered Mashed Potato Casserole is made by layering mashed sweet potatoes with mashed russet potatoes and baking them in the oven. To add some crunch, a leek is sliced thinly into rings and fried in oil.

Topped off with baked turkey bacon pieces, this layered mashed potato recipe is perfect for those who can not decide between mashed sweet potatoes and mashed white potatoes.

Get the recipe

Trisha Yearwood’s Sweet Potato Souffle

Somewhere between a side dish and a dessert, this sweet potato souffle (some call it Sweet Potato Casserole) is one of the most popular recipe on this website. So much so that it broke my site on Thanksgiving day a few times in the past. Because it is just so SO good.

It is a creamy souffle-like dish made with mashed sweet potatoes and a crumbly topping made with butter, coconut sugar, and pecans.

Get the recipe

Roasted Sweet Potato and Brussels Sprout with Quinoa

A vegan and gluten-free side dish made with Roasted Brussels Sprouts and Sweet Potatoes and flavored with quinoa, pomegranate arils, and pumpkin seeds.

Get the recipe

Baked Asparagus

If you need a simple yet delicious vegetable side dish, this simple baked asparagus recipe is the way to go. It is lightly sprinkled with parmesan cheese, it is easy and quick to make and makes the best pairing with chicken or turkey.

Don’t have space in the oven? Try my Pan-Sauteed Asparagus or Air Fried Asparagus recipe for the same healthy Thanksgiving side dish recipe.

Get the recipe

Wild Mushroom Stuffing

Are you a fan of mushrooms? If so, here is a savory mushroom stuffing recipe worthy of your Thanksgiving table. Made with wild mushrooms, fresh herbs, and brioche bread, this vegetarian Wild Mushroom Stuffing is worth a try.

Get the recipe

Garlic Butter Green Bean

I call this Garlic Butter Green Bean recipe the ultimate green bean Thanksgiving side dish. Ready in about 15 minutes, it can be made by boiling green beans or sauteing them on the stove. Topped off with almonds and finished with a squeeze of lemon juice in the end, it is a low-calorie alternative to green bean casserole as well.

Need a more basic green bean recipe? Try my Air Fryer Green Beans.

Get the recipe

Cranberry Maple Sauce

It is no secret that cranberry sauce is a classic for Thanksgiving to serve along with the turkey. But most recipes are packed with a ton of sugars. Did you know you can make it healthier by using maple syrup and freshly squeezed orange juice?

Add this low-sugar Thanksgiving recipe to your menu for a healthier cranberry sauce that is guaranteed to impress.

Get The Recipe

Healthier Thanksgiving Desserts (Mostly Naturally Sweetened)

Don’t get me wrong, I love Thanksgiving pies. I know many of you have your own recipes that you make every year so I am not going to show you more pie recipes. Below are a few desserts that I make every year during the holiday season. I am sharing them with you just in case you want to try something different.

Easy Pumpkin Bread

I usually make this pumpkin bread in the morning to serve with coffee and leave it out for my guests to munch on while we are making the Thanksgiving dinner. It is a minimally sweetened quick bread that keeps people full until the big meal.

Get the recipe

Maple Cranberry Almond Tart

This maple-sweetened and vegan cranberry almond tart recipe is proof that you can make delicious tarts using healthier ingredients without compromising the taste or flavor. It can be made a day ahead and will keep its freshness as long as it is covered tightly with stretch film and kept in the fridge.

Get the recipe

Cranberry Poached Pears

Mildly ripened pears poached in cranberry and orange-flavored liquid and served over mascarpone cheese. If you would rather make a simple dessert, it doesn’t get easier than this one.

Get the recipe

Almond Flour Chocolate Cake

It is no secret that I love using almond flour in my baking. As I am writing this I have over 10 recipes made with almond flour on my blog. This almond flour chocolate cake was the very first recipe I shared. It is one of the most made, shared and loved recipes on the blog.

Get the recipe

Pumpkin Pie Crumble

This is a Food 52 recipe that I shared many years ago. Back in those days, I used to share recipes made with refined sugars. I no longer do that. However, this crumble is so SO good that I had to make an exception.

Get the recipe

Pumpkin Bread Pudding

If you have leftover Challah or Brioche bread, this pumpkin bread pudding is a must-try. I serve it with a dollop of creme fraiche or a scoop of ice cream. It is truly a delicious pumpkin dessert that everyone loves.

Get The Recipe

Almond Flour Apple Cake

I plan on making this for Thanksgiving morning to serve with coffee. I love that it is minimally sweetened with a little bit of maple syrup and sliced apples. It is also gluten-free and paleo friendly. And if you prefer to turn it into muffins, try my Almond Flour Apple Muffin recipe.

Get the recipe

FAQs

How do you stay healthy on Thanksgiving?

While it is hard to stay the course, it is possible to stay healthy on Thanksgiving. By simply skipping seconds, watching your alcohol intake, and taking your time while eating would help you taste a bit of everything and still stay within your boundaries.

What can I eat low-carb for Thanksgiving?

If you are following a low-carb diet, you can eat turkey. However, I recommend staying away from the stuffing and bread. Instead, go for side salads and roasted vegetables.

What other meats are good for Thanksgiving?

If you are looking for an alternative for turkey on Thanksgiving, try serving roasted chicken, roasted cornish hens, pot roast, or beef tenderloin for a Thanksgiving feast that will surely satisfy everyone.

I truly hope that you found some inspiration in this Healthy Thanksgiving recipes round-up post. Below, the recipe for Butternut Squash Quinoa Salad, is one of the most popular Thanksgiving recipes on the blog.

40 Healthy Thanksgiving Recipes – Butternut Squash Quinoa (A Reader Favorite)

Butternut Squash Quinoa Salad recipe – A reader favorite and one of the most popular Thanksgiving recipes on the blog. Made with roasted butternut squash, quinoa, dried cranberries, and walnuts this easy quinoa salad recipe comes together quickly.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 529kcal

Author Aysegul Sanford

Ingredients

For The Roasted Vegetables:

2 lbs. Butternut squash peeled and cut into 1-inch cubes
1 large red onion peeled and cut into chunks
2 tablespoons vegetable oil
1 ½ teaspoons salt
½ teaspoon ground black pepper

For The Balsamic Vinaigrette:

¼ cup extra virgin olive oil
4 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 tablespoons maple syrup
1 clove of garlic minced
1 teaspoon kosher salt
¼ teaspoon black pepper

For The Salad:

2 cups baby spinach rinsed and spin dried
3 cups of cooked quinoa
1 cup dried cranberries roughly chopped
Handful of pomegranate arils optional
1 cup walnuts roughly chopped

Instructions

Preheat the oven to 425 F Degrees. Line a sheet pan with parchment paper.
Place the squash and red onion in the baking sheet. Drizzle it with oil and sprinkle it with salt and pepper. Give it a toss.
Roast in the oven for 25-30 minutes or until a knife inserted in a cube of butternut squash comes in and out easily. Set aside to cool.
To Make the vinaigrette: Whisk together oil, balsamic vinegar, dijon mustard, maple syrup, garlic, and salt and pepper.
To assemble: Place baby spinach, quinoa, and roasted vegetables in a large salad bowl. Drizzle it with the salad dressing. Give it a gentle toss.
Top it off with the cranberries, pomegranate arils (if using), and walnuts. Toss and serve.

Notes

To store leftovers: Store the leftover butternut quinoa salad in an airtight container in the fridge for up to 4 days. Leftovers are just as delicious, if not more so since the flavors have time to meld together. I like to enjoy it as a light, healthy lunch throughout the week.
Make Ahead: You can make this salad a day ahead. Simply bring it to room temperature and place it in an airtight container. I usually take it out of the fridge an hour before I am ready to plate it.

Nutrition

The post 35+ Healthy Thanksgiving Recipes appeared first on Foolproof Living.

How to Make a Charcuterie Board? (Meat and Cheese Platter)

Aysegul Sanford — Wed, 23 Sep 2020 13:30:33 +0000

Meat and Cheese Tray Ideas

This post is sponsored by Layer Cake Wines, but all opinions are mine.

There is no doubt that winters are long and brutal in Vermont. To be honest, just the thought of wearing turtlenecks and boots in a few short months give me the chills. However, after almost 2 years of calling this beautiful state home, I know one thing to be true: The chance to experience the beauty of the transition from summer to fall is worth every minute of those merciless cold months.

What I love about it the most is that the days are still long enough to enjoy the beauty of the foliage with cooler (but comfortable) temperatures that makes it a joy to be outdoors. Gatherings with friends and family become a frequent occasion before we head inside for the colder months.

In the next couple of weeks, a few friends will be coming over from Atlanta to join us witness the season change. As you can imagine there is a quite a bit of entertaining in my near future. And when it comes to easy outdoor entertaining, my go-to set up has always been a beautiful meat and cheese platter.

That is why today I thought I could share my tips on how to make the best cheese and meat platter with the hopes of giving you some party tray ideas as we approach the holiday season. Additionally, since I always serve it with a variety of wines, I partnered up with Layer Cake wines to share some of my wine, charcuterie, and cheese pairing suggestions to help you as you prepare your own.

I’ll be utilizing these tips for some light entertaining and gathering with friends, but be sure to bookmark this post to be used for dinner party tips, pre-holiday celebrations, and more!

What is a Charcuterie Board?

Did you know one of the most frequently asked questions in Google on the subject is what is a meat and cheese tray called? Knowing that I think it is important to address what I would name such an arrangement.

I am sure you have seen such a party platter being sold in supermarkets during the holidays. While they refer to it as “Meat and Cheese Platter” or “Meat Cheese Tray”, the most commonly used name is Charcuterie Board.

According to the definition on Wikipedia, Charcuterie is a French term for a branch of cooking devoted to primarily pork meat products. It was originally intended as a way to preserve meat before refrigeration was invented.

Nowadays, with the increased availability and popularity of cured meat (aka cold cuts) made from various meats, the name Charcuterie is used as a general term for all kinds of preserved meat including bacon, ham, confit, salami etc.

And if this word is new to you, the correct way to pronounce it is “shahr-ku-tuh-ree”.

So, in light of this information, what we refer to as Charcuterie Board here is a board prepared with various cold cuts (cured meat). Nowadays, most Charcuterie Boards are also arranged with various cheeses, dried fruit, nuts, crackers, and served as an appetizer.

How To Make The Best Meat and Cheese Tray

I don’t know about you, but I believe a charcuterie and cheese board is much more than throwing a few pieces of cheese and cold cuts on a board and serving it with crackers or bread. While that is certainly acceptable, I look at it as a form of art and an opportunity to feed the eyes of your guests before you satisfy their palates.

With that being said, choosing the right combination of wine, cheese, meats, crackers, and other accompaniments takes a little bit of planning, but hopefully, with my tips, it will be an easy one and you will master the art of preparing a gorgeous meat and cheese tray for your guests.

Pick your cheese

Lucky for us, nowadays most supermarkets have a section for a variety of cheeses that goes beyond your usual provolone, cottage, mozzarella, and cheddar cheeses. When it comes to picking the cheese for my meat and cheese tray, I think about 2 things:

1. Taste and Texture:

It is no secret that cheeses come in a variety of tastes and textures. When setting my platter, I always go for odd numbers as I find that to be most visually appealing. I also love to choose a different texture for each type of cheese I am placing on my cheese board.

Below are my favorite ones:

Aged: Gouda, Sharp Cheddar, Gruyere
Soft and creamy: Brie, Camembert, Epoisses, Burrata, Fresh Buffalo Mozzarella
Crumbly: Goat and Feta Cheese
Firm: Parmigiano Reggiano, Manchego, Gouda
Smoked: Smoked Gouda, Provolone, and Cheddar
Blue cheese: Gorgonzola, Stilton, Roquefort

Each of these cheese varieties has its unique flavor, texture, and smell. I personally do not mind smelly cheeses but I know that some people don’t care for them. That is why, if you are serving new friends (or people whose preferences you are not familiar with), I recommend staying away from smelly cheeses like Epoisses, Stilton, and Gorgonzola.

2. Wine and Cheese Pairing:

Another important factor when picking cheese for your cheese and meat platter is wine pairing. Similar to the cheese, I try to stick to odd numbers when it comes to types of wine I serve. For my Ultimate Fall Cheese and Meat Platter, I picked Layer Cake Wines’ Shiraz, Malbec, and Chardonnay (but would also recommend their Cabernet Sauvignon). I find their wines to be richly layered and full-bodied. Additionally, they take pride in creating and curating wines by way of cultural immersion with one wine team that travels the world, carrying out harvests and making wines inspired by each region’s culture and people. Below are a few of my favorite wine and cheese pairings to get you started:

Malbec (chocolate tones): Sharp aged cheddar and aged Manchego
Shiraz (cocoa and dark fruit flavors): Aged Jack and smoked Gouda
Chardonnay (clean, crisp fruit flavors): Brie
Sauvignon Blanc (citrus notes): Soft cheese like Mozzarella, Burrata, cream cheese or firm cheese like Gruyere
Pinot Noir (light to medium-bodied): Manchego, Fresh Sheep’s Milk Cheese
Cabernet: Cheddar, Smoked Gouda, and sharp cheeses like Irish Dubliner

In my meat and cheese platter, I paired my wine with Brie, smoked Gouda, sharp Vermont Cheddar, and Manchego. The bold yet smooth and richly flavored taste of Layer Cake Wines paired perfectly with these cheeses.

Pick your meat (aka charcuterie)

You might ask, what does Charcuterie mean? It is the French term that is used for cold cooked meats collectively. Also, stores that sell cold cooked meats are called Charcuterie.

When picking meats for a charcuterie board, I always go with the equal number of cheeses I used. In other words, if I use 3 types of cheeses I pick 3 types of meats.

Below are a few of my favorite charcuterie meats list:

Dry Cured Salami: Made of beef or pork and mostly air dried
Prosciutto: Italian Dry Cured Ham
Sopressata: Italian Dry Salami
Mortadella: Italian Sausage

Last but not least, I usually include bite sized beef, turkey or pork jerky. Some people call jerky, “The American Charcuterie” and if you have ever had one you know how delicious it is.

Crackers and bread

I think we all can agree that you need a vehicle to get all this goodness into your mouth. That is where crackers and bread come into play. Thankfully, even in our small town, our grocery stores offer a variety of crackers and breadsticks to choose from. I am big fan of gourmet crackers that has sweet and nutty notes to them, but feel free to choose whatever you prefer.

In terms of bread, I love a loaf of crusty French baguette because it offers the perfect portion size after it is sliced.

Other Charcuterie Board Ideas

In addition to variety meats and cheeses, I use a few other accompaniments to add-on and balance the layers of flavors in my charcuterie and cheese board.

Below are a few of my go-to accompaniments:

Sweets: To balance all the salty and umami flavors provided by cheese and meats, I use sweet condiments like fig jam (or other seasonal preserves), local honey (with the comb), and fresh fruits and veggies in season. I love that sweets not also “sweeten” the board and mellows the flavors, but also add color making it visually impressive. Additionally, sweet additions allow me to make it seasonal.
As you can see in these cheese platter images, I went grapes, kumquats, pears, and fig preserves as I was going for more of a fall theme.
Crunchy: A handful of nuts are good for adding crunch and making the meat and cheese tray look full and abundant. I love pistachios and Macadamia nuts, but you can use any nuts you like. Or if you have the time, make my Spicy Candied Nuts for a next-level delicious nut spread.
Olives and Pickles: Though they are savory, I think the tartness coming from olives and pickles are always welcome on a charcuterie and cheese board. I usually go for a mixture of black and green olives and cornichon, but feel free to serve whatever olives and pickles you like.
Dips: If you have time, feel free to make a few dips (enhanced with fresh herbs) to add color and variety to your spread. I usually go with beet or Homemade Mediterranean Hummus and Roasted Red Pepper and Walnut Dip. Served with cheese and crackers, they are great if you are serving a crowd.
The Company: The best part about creating a Meat and Cheese platter with perfect wine pairings is sharing it with your friends, family, neighbors, etc. and equally good conversation.

How To Arrange a Meat and Cheese Platter

Before I let you go, I wanted spend a few minutes and talk about the aesthetics of putting together a few cheese and charcuterie board. While there are endless possibilities, below are a few things I learned over the years of creating my own cheese trays:

What to serve your cheese and meat on?

I usually use a wooden cutting board, rustic wood cheese plate, wooden lazy susan, or a pre-cut marble to set it all up. If you are serving to a large crowd and those options are too small, you can also get a piece of wood cut to your liking at your closest hardware store and use it as your backdrop.

In the past, when I used pre-cut wood I covered it with parchment paper before I placed the cheese and meat on top. Since the whole board was covered with all the goodies the parchment paper was not visible. Alternatively, you can use food-safe finish to paint the board.

What is the best portion per serving?

My rule of thumb when it comes to cheese and charcuterie tray is 2 ounces of meat and 2 ounces of cheese per person. Since it is usually served as an appetizer and other accompaniments like fruit, nuts, bread, crackers, etc. are also served, I think 2 ounces of each is a good starting point.

How far in advance it is best to set up the cheese and meat platter?

The answer to this question depends on the weather (if you are serving it outside) or the temperature of the room you are serving it in. However, if you are serving it in room temperature or not-so hot outdoor temps, I recommend setting it up 20-30 minutes before your guests arrive.

Alternatively, if your fridge has enough space to accommodate a big cheese board, you can arrange the meat and cheese and cover it tightly with stretch film a few hours before serving. This way, right before you are ready to serve you can add all the other goodies onto your board.

What is the best way to serve cheese?

When it comes to cheeses, I do my best to make sure that they are finger-food friendly. In other words, I want my guests to be able to easily pick it up without needing a utensil or with the help of a toothpick. For that reason, if the cheese is firm I make sure to slice it thinly or cut into smaller bite-size cubes.

If the cheese is a soft spreadable cheese, then I make sure to place a cheese knife alongside so that my guests can easily spread it on their crackers or bread.

When you are placing the cheese on the platter I recommend making sure to leave room on each side of the cheese so you alternate the cheese with meat and fill in the gaps using small fruit, nuts, and crackers to make it look full.

On a final note, cheese taste best when it is served at room temperature so I recommend taking it out of the fridge 10-15 minutes before serving.

What is the best way to serve charcuterie?

You can certainly arrange the meat alongside the cheese, but if you don’t mind getting a little creative, you can also wrap fruit with some of these cold cuts.

As you can see in the pictures, I wrapped sliced cantaloupe with a few thin slices of prosciutto and breadsticks with soppressata. You can change up the fruit with whatever is in season to add color and sweetness to your cheese board.

A carefully curated meat and cheese platter is an easy, yet elegant way to turn an otherwise not-so-exciting appetizer to a gourmet dish that is delicious and visually appealing. So next time you are entertaining, treat your guests with a combination of artisanal craftsmanship and global flavors all in the form of meat and cheese. And while you are at it, be sure to pick up a few bottles of Layer Cake wines to enrich the experience and wow your guests.

WANT MORE CHEESY GOODNESS? Check out my Best Goat Cheese Recipes for more ideas.

Charcuterie Board Recipe

Get all my favorite pairings for the best meat and cheese tray and learn how to make the best charcuterie board for all your entertaining needs.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

Servings people

Author Aysegul Sanford

Ingredients

3 Different Types of Cured Meats sliced or cubed (I used Salami, Prosciutto, Beef Jerk)
3-4 Different types of Cheese served as a whole or sliced, ideally one aged, one soft, and one firm or smoked (I used Gouda, Sharp Cheddar, Brie, and Manchego)
1 cup 2-3 Types Seasonal Fresh Fruit, I used Cantaloupe, Grapes, and pears (or dried fruit)
1-2 Types of Nuts I used pistachios
1-2 Kinds of Crackers or Bread I used crackers and sliced French baguette)
½ cups of mixed olives
½ cup pickles optional
1 Dip of your choice Optional, A few of my favorites are hummus and muhammara

Instructions

To Arrange a meat and cheese board:

Bring in a cutting board or a cheeseboard.
Arrange the cheeses and charcuterie meat on top. I personally like to arrange it as one cheese and one cold cut followed by another cheese and another cold cut.
If you have space on the board, dried & fresh fruits, nuts, crackers, olives, and pickles around. If not, place in small cups and place next to the meat and cheese platter.

To Serve:

If serving with a dip, place it in a bowl over a small plate and serve with more crackers or bread like I did in the pictures.
Pair up with your favorite wine and serve right away.

Notes

How far in advance it is best to set up the cheese and meat platter? Most of these ingredients are best when they are served at room temperature so I would recommend taking them out of the fridge 20-30 minutes before serving.

Best Portion for Serving: My rule of thumb when it comes to cheese and charcuterie tray is 2 ounces of meat and 2 ounces of cheese per person. Since it is usually served as an appetizer and other accompaniments like fruit, nuts, bread, crackers, etc. are also served, I think 2 ounces of each is a good starting point.

The post How to Make a Charcuterie Board? (Meat and Cheese Platter) appeared first on Foolproof Living.

Healthy Apple Salad with Raisins and Walnuts

Aysegul Sanford — Thu, 13 Feb 2020 00:45:00 +0000

This post has been sponsored by Autumn Glory apples, but as always all opinions are my own.

This June will mark the 7th anniversary of Foolproof Living. Can you imagine? I have been creating, testing, and sharing recipes for seven years.

If you were to ask me what is the number one thing I learned about creating recipes, my answer would be that in order for your recipes to taste amazing, you need to balance four things: Salt, acid, fat, and sugar. This apple salad recipe is the epitome of this concept.

Think about it for a second. Almost every dish starts with (sweet) onions, sautéed in (fatty) oil, and then later enhanced with some sort of an acidic ingredient like tomatoes, vinegar, citrus, or cultured dairy like yogurt or sour cream. Then finally, seasoned with salt and pepper.

Now, obviously the proportions and ingredients change from dish to dish, but if you are familiar with how to categorize your ingredients, you are pretty much bound for a great end product.

And the best part is that if your recipe tastes bland, you can always add a little bit of what is missing to make it taste great.

That is why I would say that the second most important thing I learned is that the only way to create something delicious is to taste it as you go.

If you follow these two steps and work on getting to know your ingredients, then you can start creating your own recipes in a snap that actually tastes good.

Today’s recipe, Apple Salad, is a great example of how to built flavors on top of each other to end up with an out-of-this-world delicious yet stupid easy apple salad in less than 15 minutes.

So let’s break it down.

Apple Salad Ingredients

Apples & Raisins (Sweet)

As the name suggests, the main sweet component of the recipe is sliced apples. But they are not just any apples. They are Autumn Glory apples.

You might remember from last year, they invited me to their orchards in Yakima, WA and we watched the sunrise. Ahhh that sunrise.. I wrote all about it in this How To Make Apple Roses recipe post with some gorgeous photos.

If you have never tried Autumn Glory apples, they taste like apples flavored with cinnamon with undertones of caramel. I know it might be hard to imagine, but believe me they are that good.

Sliced thinly (with the skin on), you get the distinct taste of the sweet cinnamon-y flavors of Autumn Glory apples with every bite.

I promise you guys if you want to make apple salad with fresh apples Autumn Glory apples are the way to go.

Second sweet component of the recipe is raisins. It is no secret that apples and raisins are a match made in heaven. But together in this recipe, they helped me round up the earthy flavors of the baby spinach and walnuts.

In the end, I also added a handful of pomegranate arils, but that is mostly because the photos needed a little bit of color and I wanted to add in another layer of fresh fruity flavor. If they are not in season, you’d be totally fine with just using raisins.

Apple Salad Dressing & Cheddar (Acid & Fat)

Now, I know that most people are accustomed to making apple salad with mayo. While I know how delicious that version tastes, I wanted to make it somewhat healthier so I swapped some of the mayo with yogurt.

The fat content that came from 2 tablespoons of mayonnaise mixed in with ½ cup of Greek yogurt eliminated the need to add in any oil into the recipe. And a generous squeeze of lemon seasoned with salt and pepper gave me the easiest yet the most delicious apple salad dressing.

Prefer an apple salad without mayo?
No problem. Simply follow the exact apple salad dressing recipe below, but swap mayo with 2 tablespoons of olive oil. Give it a taste. If it is not as flavorful as you want, you can add in a clove of minced garlic as well.

Whatever you do, do yourself a favor and ditch the store-bought salad dressings because as you can see below you could easily create a delicious yogurt-based vinaigrette recipe in no time.

Initially, I had no intention of adding any type of cheese into this apple salad recipe. However, even with the addition of yogurt (fat + acid), mayonnaise (fat), lemon juice (acid), and a generous amount of salt and pepper, once the sliced apples were mixed in with the rest of the ingredients (spinach, celery, red onion, apples, raisins, and walnuts), it was just not complete.

It needed more fat to round everything up. So I did what I always do and referred to my secret weapon for creating recipes, The Flavor Bible (Affiliate link). If you are not familiar with this book, it is a guide to help you find pairings for each ingredient organized from every angle: seasons, flavors, ethnic traditions, and ingredient affinities.

Come to find out, the combination of apples with greens (salad, spinach, etc.), nuts (pecans, walnuts, etc.) and cheese (blue, cheddar, feta, etc.) deliver good results. So I followed in the footsteps of the Flavor Bible and add in some shredded cheddar. Aaaand just like that. This otherwise bland apple raisin salad turned into something extraordinary.

Want to up your salad game? If so, check out our extensive library of over 75 easy salad recipes.

How To Make Apple Salad

Like I mentioned earlier, even with the chopping of ingredients you can create this easy apple salad with yogurt dressing in less than 15 minutes. The process of making it has three parts:

First, you make the apple dressing: Simply whisk yogurt, mayo, lemon juice, and salt and pepper in a bowl and set it aside.

Second, combine baby spinach, chopped celery, thinly sliced red onions raisins, and walnuts in a large bowl. Top it off with thinly sliced apples and shredded cheddar.

Finally, drizzle the salad with the yogurt-mayo dressing and give it a gentle toss. That is it. It is that simple.

Watch How To Make

A Few Tips For The Best Apple Salad Recipe

A Few Variations & Ideas To Switch It Up:

Greens and/or Kale Instead of Baby Spinach: I love a good Spinach Apple Salad, but you can always swap spinach with salad greens or even (thinly) chopped kale.
Add in Broccoli for Some Additional Crunch: Chop up some fresh broccoli to add in a super nutritious green vegetable and turn it into a truly healthy apple salad.
Try it with different nuts and dried fruits: If you are serving this apple salad during the holidays, you can swap raisins with cranberries and turn it into an Apple Cranberry Walnut Salad. Don’t have walnuts on hand? Use pecans and make it an Apple Pecan Salad. Seriously, friends, the sky’s the limit.
Want A Salad That is Dinner Worthy & Protein Packed? If you are looking for more of a meal-worthy dinner salad, you can top it off with grilled or roasted chicken and turn it into an Apple Walnut Chicken Salad.

Making It Ahead and What To Do with Leftovers

As it is most salads mixed with yogurt dressing, this salad doesn’t keep well even if you store it in the fridge in an airtight container.

However, if you don’t mind keeping the ingredients separate from the dressing and serve it on the side, you can totally make it a day ahead and store them in the fridge for one additional day.

Ditch the Waldorf Salad and give this healthy and simple apple salad recipe a try. I promise with just a few minutes of prep you will end up with a super flavorful salad that you’ll want to put on the weekly rotation all throughout the year.

Other Apple Salad Recipes With Fresh Apples That You Might Like

Here are a few more apple salad ideas to inspire you:

Brussel Sprout Salad
Mayo-Free Apple Chicken Salad – Kitchen Confidante
Waldorf Chicken Salad
Roasted Beet and Apple Salad with Apple Cider Vinaigrette – Vanilla and Bean
Broccoli Apple Salad with Yogurt Dressing – Give Recipe

Other Healthy Salads Recipes You Might Also Like:

Apple Salad Recipe

Whether you serve it as a side dish for your holiday dinner or treat yourself for a healthy lunch, this sweet and savory Apple Salad with yogurt dressing is such a treat! And it only takes 15 minutes to put together.

Course Side Dish – Salad

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 258kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

½ cup Greek yogurt
2 tablespoons mayonnaise
3 tablespoons lemon juice freshly squeezed
¾ teaspoon kosher salt
¼ teaspoon black pepper

For The Salad:

4 cups baby spinach rinsed and spin dried
2 stalks celery chopped
¼ cup red onion thinly sliced
¼ cup raisins
½ cup walnuts or pecans, roughly chopped
1 apple cored and thinly sliced
⅓ cup cheddar shredded

Instructions

To make the dressing:

Place yogurt, mayonnaise, lemon juice, and salt and pepper in a bowl. Give it a whisk. Set aside.

To make the salad:

Place spinach, celery, red onion, raisins, walnuts, and apple slices in a large salad bowl.
Drizzle it with the dressing and give it a gentle toss.
When ready to serve, top it off with shredded cheddar.

Video

Notes

Note: I added a handful of pomegranate seeds at the last minute mostly for a pop of color for pretty pictures. However, it is totally optional.

Making It Ahead and What To Do with Leftovers: As it is most salads mixed with yogurt dressing, this salad doesn’t keep well even if you store it in the fridge in an airtight container. However, if you don’t mind keeping the ingredients separate from the dressing and serve it on the side, you can totally make it a day ahead and store them in the fridge for one additional day.

Nutrition

Can’t Get Enough of Apples? Here are a few more:

The post Healthy Apple Salad with Raisins and Walnuts appeared first on Foolproof Living.

Almond Flour Paleo Gingerbread Cookies

Aysegul Sanford — Mon, 09 Dec 2019 20:04:45 +0000

Now that all the Thanksgiving cooking is behind us I am in full-on baking mode. I spent the whole of last week in the kitchen testing one cookie recipe after another as a preparation for the holiday cookie season. So here I am with this season’s first refined sugar-free, gluten-free, dairy-free, grain-free, and healthy paleo cookie recipe, Almond Flour Gingerbread Cookies.

If you are new to baking with almond flour, this paleo ginger molasses cookies recipe is a good one to start as it is just so easy. Everything comes together in a food processor with just a few ingredients that you probably already have in your pantry. I am talking about almond flour, coconut sugar, molasses, and warm winter spices to fill your home with the classic Christmas gingerbread smells.

These paleo ginger snaps are light, soft and chewy. Not to mention, they are perfect when served with a glass of milk. Just like we did when we were kids. But wait, who am I kidding, I still serve my cookies with a glass of milk.

Intrigued? Let’s break it down.

Ingredients for this healthy gingerbread cookies recipe

This gingerbread recipe uses only 10 ingredients:

Almond Flour: I love my making my own blanched almond flour, but you can use store-bought almond flour as well. This brand (affiliate link) is my favorite.
Spices: I used ground cinnamon, ground ginger, and allspice in the recipe below, but you can also add in a pinch of ground cloves and nutmeg.
Blackstrap Molasses: I used this unsulphured blackstrap molasses (affiliate link).
Coconut Sugar: I love using coconut sugar in baking as it tastes very similar to brown sugar, but it has a low glycemic index that doesn’t spike up your blood sugar. However, if you do not have coconut sugar you can substitute it with brown sugar.
A Large Egg: You only need one large egg to get a great texture.
Coconut Oil: Most ginger snap cookies use a stick of butter, but here we are swapping it with just two tablespoons of melted and cooled coconut oil. With that being said, I have also tested this recipe with grapeseed oil and it worked perfectly.
Baking Soda: Only ½ teaspoon of baking soda for the perfect chewy and coarse texture.
Vanilla Extract: Only a tablespoon of vanilla extract to bring together and enhance all the flavors in the recipe.

Is ginger paleo?

If you are new to paleo baking you might be wondering whether or not ginger is a paleo-friendly ingredient. The answer is yes. With high levels of anti-inflammatory compounds called gingerols, both fresh ginger and ground ginger spice are paleo-friendly.

How to make gluten-free gingerbread cookies

The process of making these paleo almond flour molasses cookies has 3 folds.

First, place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice, and a pinch of salt in the bowl of your food processor. Pulse a few times to mix.

Second, add in coconut oil, molasses, egg, and vanilla into the bowl of the food processor. Process until it forms into a ball and starts collecting on one side of the bowl. This takes about 15-20 seconds. Transfer the dough into a bowl, cover it with stretch film, and let it cool in the fridge for 30 minutes.

At this stage, there are two important things to mention:

You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour.
Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.

Finally, use a tablespoon measure to divide the cookie batter into equal pieces and arrange them on a parchment-lined large baking sheet leaving at least 2-inches of space in between each cookie. I used this (affiliate link) 40 mm ice cream scoop and ended up with 12 of these paleo ginger cookies.

Bake in a 350 F degree oven for 10-12 minutes. Let it cool for 5 minutes and serve them with a glass of milk.

Can’t get enough of the gingerbread flavors? Try my refined sugar free and gluten-free gingerbread cake. Topped off with a delicious (maple sweetened) cranberry compote, it is a healthier cake recipe that you can make for the holidays.

A Few FAQs answered for the best gluten-free and paleo gingerbread cookies:

Can I use a flax egg in place of the egg? Every time I share a recipe with an egg I get emails from readers asking if they can substitute it with a flax egg (1 part ground flax seeds mixed in with 2 ½ parts water). This time I tested the recipe with a flax egg and it did not work so I do not recommend using flax eggs.
Can I dip the cookies in coconut sugar before baking? You sure can.
Can I roll out the cookie dough and use a gingerbread cookie cutter to make gf gingerbread cookies? As I mentioned earlier, this cookie dough is a very sticky one. I didn’t try this, but I think it you can roll it out with a rolling pin in between two pieces of parchment paper spread with a little bit of arrowroot powder (here we use arrowroot powder to prevent it from sticking to the parchment paper). You might have to chill the dough again before cutting it with your cookie cutter.
Can I freeze the cookie dough to bake it later? You sure can. To do so, form the cookie dough into mounds and place them on the baking sheet. Put it in the freezer. Once it is frozen, you can place them in a freezer bag to bake them later.

If you are in need of more cookie recipes, you are in for a treat because I am joined by a few of my favorite food blogger friends for a virtual cookie swap to spread the joy of baking during this holiday season.

Below are the links. Click around, get in the kitchen and bake the most delicious cookies for your friends and family.

Almond Flour Chocolate Chip Cookies
Oatmeal Cookies Healthy
Shortbread Pecan Cookies
Almond Flour Peanut Butter Cookies
Monster Cookies by Eat The Love
Gluten-Free Biscotti with Hazelnuts & Chocolate by The Bojon Gourmet
Snickerdoodle Cookies by Foodness Gracious
Triple Chocolate Cookies by Hummingbird High
Honey Walnut Shortbread Cookies by Food Fashion Party
Gluten-Free Peanut Butter Cookies by Snixy Kitchen

Other almond flour recipes you might like

This recipe has been adapted with minor changes from Perhance to Cook.

Paleo Gingerbread Cookies

The Best Paleo Gingerbread Cookies recipe that happens to be gluten-free, refined sugar-free, grain-free and dairy-free. Made with almond flour and sweetened with coconut sugar, these warm spiced healthy gingerbread cookies are the perfect treat to serve during the holidays.

Course Baked Goods

Cuisine American

Prep Time 40

Cook Time 12

Total Time 52

Servings cookies

Calories 179kcal

Author Aysegul Sanford

Ingredients

2 cups (240gr) almond flour
½ teaspoon baking soda
½ cup coconut sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon allspice
Pinch salt
2 tablespoons coconut oil melted and cooled
3 tablespoons molasses
1 large egg
1 teaspoon vanilla extract

Instructions

Place almond flour, baking soda, coconut sugar, ground cinnamon, ground ginger, allspice and salt in the bowl of a food processor. Pulse 3-4 times to mix.
Add in the coconut oil, molasses, egg, and vanilla and process until a dough forms. This takes about 15-20 seconds.
Transfer the dough into a bowl, wrap with plastic, and let it rest in the fridge for 30 minutes.
Line a baking sheet with parchment paper. Preheat the oven to 350 degrees.
Remove the dough from the fridge. Using a spoon (or a small ice cream scoop) measure 1 ½ tablespoons of dough per cookie and arrange them 2 inches apart from each other on the baking sheet.
Gently press on each cookie to slightly flatten.
Bake in the oven for 10-12 minutes. Allow it to cool on the sheet pan for 5 minutes and serve.

Video

Notes

To important things to mention for the best results:

You will end up with a very sticky dough. This is normal so don’t be tempted to add in more almond flour.
Do not skip the chilling time. The time spent in the fridge helps solidify the fat in the cookies, which helps cookies to spread less as they are baking in the oven.

Nutrition

The post Almond Flour Paleo Gingerbread Cookies appeared first on Foolproof Living.

Easy Mashed Sweet Potatoes

Aysegul Sanford — Wed, 20 Nov 2019 13:46:46 +0000

Today’s recipe, easy mashed sweet potatoes, is one of my go-to recipes that I make every year for our Thanksgiving meal. Made by cooking the sweet potatoes on the stove top with a little bit butter and heavy cream, it is easy and quick to make.

I love this simple mashed sweet potatoes recipe because:

It does not require baking sweet potatoes, which is great because then I do not need to use my oven when I need it for other things.
I can use this basic mashed sweet potatoes recipe and flavor in any way I like. It is easy to switch it up by adding fresh herbs like rosemary or sage or use different seasonings.
It can be served with or without maple syrup making it very easy to adapt to your taste buds.
It is a super easy recipe that is perfect for beginners who are new to making mashed sweet potatoes. It doesn’t require any special equipment. All you need is a saucepan to cook and a fork to mash the potatoes.

Ingredients:

This recipe has only 7 ingredients.

You will need unsalted butter, heavy cream, sweet potatoes, and salt and pepper. The rest of the ingredients, maple syrup and pecans are optional.

About the recipe – How To Make Mashed Sweet Potatoes?

When it comes to simple mashed sweet potatoes most people ask the same question: Bake, steam or boil? While I am sure the world of internet offers a recipe for every one of those methods, I found that the best way to make mashed sweet potatoes includes none of those methods.

To do so, simply:

Cook the sweet potatoes: Place peeled and cubed sweet potatoes in a saucepan with a little bit of butter, heavy cream, and a splash of maple syrup. No need to add water or any other liquid. Since they already contain so much liquid, when heated, they release their juices and with the help butter they become perfectly mashable (is there a word like that?).
Let them cook until softened: It takes about 30 minutes or so for them to cook. I highly recommend giving keeping an eye on them and stirring occasionally.

How to mash sweet potatoes?

I mashed mine with a fork (or a potato masher would be ideal) as I like my mashed sweet potatoes on the chunkier side, but if you like yours smooth try using an immersion blender, high powered blender (like Vitamix) or a food processor. You can’t go wrong either way.

It is optional, but if you want you can put it back in the saucepan and warm it up if you like to serve your mashed sweet potatoes warm.

Can I make it ahead?

This sweet potato mashed potato recipe can be made a day in advance. Be sure to keep it in an airtight container in the fridge until you are ready to serve.

You can serve it cold but I usually warm it up on the stove top with a tablespoon of butter in low heat. If you decide to do so be sure to stir it constantly to prevent it from sticking to the pan.

How to Store Leftovers?

If you have any leftovers, place them in an airtight container with a tight lid. It should keep fresh up to 2 days.

Variations:

As I mentioned earlier, this simple and basic mashed sweet potatoes recipe is so easy to flavor and adapt to make it work for your taste buds. Here are a few ideas:

To make it vegan: If you’d like to turn this into a vegan mashed sweet potato dish you can swap butter with the same amount of vegan butter and heavy cream with the same amount of full-fat coconut milk.
Flavor with fresh herbs: Add in a small amount of chopped rosemary or sage to make it even more festive.
Make it sugar free: If you want to make it without sugar simply omit using maple syrup.

What Does Sweet Potato Mash Go With?

While traditionally most people serve this whipped sweet potato recipe with turkey on Thanksgiving, I also serve it as a side dish when I make my Cornish Game Hen recipe or Whole Roasted Chicken.

Other Sweet Potato Recipes You Might Like

Double Layered Mashed Potato Casserole – one of my other favorite mashed sweet potato recipes
Sweet Potato Souffle
Sweet Potato Noodles Recipe
Vegan Sweet Potato Soup Recipe
Roasted Sweet Potato and Brussel Sprouts
Sweet Potato Shepherd’s Pie
Sweet Potato Biscuits

Other Thanksgiving Side Dishes You Might Like

There you have it, friends. It is as easy as putting all the ingredients in a saucepan, turning the stove on, cooking them until smooth, mashing them up, and accepting all the compliments. I promise I won’t take any credit for this delicious savory mashed sweet potato recipe.

Easy Mashed Sweet Potatoes Recipe

This easy mashed sweet potatoes recipe is my favorite Thanksgiving side dish that I have been making over 10 years. It is made with only 7 ingredients, cooked on the stove-top and ready in 40 minutes. **This recipe is adapted from Cooks Illustrated Magazine.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 326kcal

Author Aysegul Sanford

Ingredients

4 tablespoons unsalted butter cut into 4 pieces
2 tablespoons heavy cream
2 pounds sweet potatoes, peeled and cut into small cubes 3 medium-sized
3/4 teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon maple syrup
2 tablespoons pecans as garnish

Instructions

Place butter, heavy cream, sweet potatoes, salt and pepper in a medium-sized saucepan. Give it a stir. Drizzle with maple syrup and cover with a lid.
Cook, stirring occasionally, in low heat until sweet potatoes are soft (almost falling apart), 30 minutes.
Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
Place in a bowl or a plate (like I did) and garnish with pecans.
Serve immediately.

Notes

To Make Ahead: You can make this recipe can be made a day in advance. Be sure to keep it in an airtight container in the fridge until you are ready to serve. You can reheat it in the microwave (stirring it every 30 seconds) or on the stovetop with a tablespoon of butter.
To Store Leftovers: Bring the mashed sweet potatoes to room temperature, transfer them to an airtight container, and store them in the fridge for up to 2 days.
To freeze: Bring them to room temperature before placing them in an airtight container. Freeze for up to 2 months. Thaw in the fridge overnight.

Nutrition

The post Easy Mashed Sweet Potatoes appeared first on Foolproof Living.

Roasted Vegan Stuffed Acorn Squash

Aysegul Sanford — Sat, 26 Oct 2019 14:29:42 +0000

Squash season is in full bloom in Vermont. I recently discovered a small pumpkin farm right down the street from where we live and have been making daily trips over there to stock on all kinds of squash to test in recipes. Last week, I picked up a few acorn squash and made this easy vegan side dish. We loved it so much that I thought it should be shared here on the blog.

This Roasted Vegan Stuffed Acorn Squash recipe is made with stuffing roasted acorn squash with a quinoa filling flavored with apples, cranberries, and pecans. Aka all the autumn flavors we all love.

From start to finish, it takes less than an hour to make and it can be prepared a day in advance. You can serve it both warm, room temperature, or right out of the fridge, which IMHO makes it an ideal dish for your upcoming Thanksgiving menu.

Intrigued? Read on…

How To Make Roasted Vegan Stuffed Acorn Squash

The recipe has 3 folds.

First, you start with roasting acorn squash. While it is roasting, you make the quinoa and apple filling. Last but not least, you fill the roasted acorn with the stuffing.

How To Make Acorn Squash

I find that the best way to cook any squash is to roast it. I think roasting brings out their earthy flavors more than any other method of cooking. Acorn squash is no different.

To roast acorn squash, you first cut it in half or into quarters. You can do it the way I did and cut it in lengthwise, but cutting it crosswise would also work.

Next, you scoop out all the seeds and drizzle the inside (the flesh) with olive oil. I recommend using your clean fingers to distribute all the oil to make sure that it coats all the flesh. Then you sprinkle each half with a generous amount of salt and pepper.

The amount of seasoning used depends on the size of your acorn squash, but for the ones you see in the photos I used a little less than ¼ teaspoon kosher salt and ⅛ teaspoon black pepper.

Then you place the squash halves cut side down on a sheet pan lined parchment paper and roast them in a preheated 400 F degree (204 C.) oven for 40-45 minutes or until a knife inserted in the flesh comes in and out easily.

For this recipe, I used 5 small-ish acorn squash, which yielded 10 halves, but you can also use 3 large ones and cut them into quarters.

How Long Does Acorn Squash Last

Uncooked acorn squash will last up to a month in a cool and darkroom. If you plan to cut it and consume it in smaller amounts, then it is best to cover the raw squash with stretch film (or place it in an airtight container) and store it in the fridge.

If you want to make this quinoa stuffed acorn squash recipe a day in advance, you can roast the squash, bring it to room temperature, place in an airtight container, and store in the fridge until you are ready to stuff it with the filling.

How To Make the Quinoa Stuffing for Stuffed Acorn Squash Recipe

To stuff the acorn squash, I made a sweet and savory stuffing by cooking onions, celery, and garlic with apples, cooked quinoa, cranberries and pecans. The earthy flavors mixed in with sweet fruit is truly a great filling for the sweet roasted acorn squash.

The stuffing recipe below yields 3-4 cups of filling, but if for some reason you have some leftovers, you can enjoy it as a side dish or a quick lunch on the next day. It can also be served just by itself as a side dish.

Similar to the squash, you can make this quinoa stuffing a day in advance as well. Just be sure to store it in an airtight container in the fridge.

How To Serve Quinoa Stuffed Acorn Squash

Like I mentioned earlier, you can serve this dish warm, room temperature or cold. If you are not a fan of serving it cold, you can heat it in a 300-degree oven for 10-15 minutes or until it is warmed thoroughly.

What To Serve With Acorn Squash

While this vegan stuffed squash recipe can be served by itself, it would also be a great side dish to serve along with turkey, chicken or pork dishes, especially while acorn squash is in season.

If you decide to serve it with animal protein, I would recommend incorporating some of the juices of the meat dish into the stuffing. Perhaps, by drizzling some of the juices over the stuffed acorn squash right before serving.

A Few Tips For The Best Acorn Squash Recipe

Make Ahead Instructions: If you are planning to make this dish ahead, I recommend roasting the acorn squash and preparing the quinoa-cranberry filling a day in advance and storing them separately in airtight containers in the fridge. If you are planning to serve them cold, you can assemble them right before serving. If you want to serve them warm, I recommend placing the squash in a preheated 300-degree oven for 10-15 minutes and warming up the filling on the stove top right before assembling.
Add Feta To Make it Even Better (for Vegetarian Stuffed Acorn Squash): If you don’t mind it being a vegetarian dish, you can also garnish it with a handful of crumbled feta cheese.
A Word on the Seasoning: This is one of those dishes that I highly recommend tasting as you go, especially when it comes to the stuffing. I tend to like the stuffing on the saltier side as I think it brings out the sweet (caramelized) flavors of roasted acorn squash, but it also depends on your personal preferences so give it a taste to make sure that the seasoning is to your liking before serving.
Acorn Squash Nutrition Facts: A serving of cooked acorn squash contains a total of 115 calories. It is a fiber and vitamin C rich vegetable that is high in antioxidants. (Source)

If You Liked This Quinoa Stuffed Acorn Squash, You Might Also Like

Other Thanksgiving Side Dishes You Might Like

Other quinoa recipes you might like:

Roasted Vegan Stuffed Acorn Squash

Roasted Acorn Squash filled with hearty and gluten free quinoa stuffing flavored with cranberries and pecans. Add this Vegan Stuffed Acorn Squash recipe to your Thanksgiving dinner menu to serve your vegetarian or vegan guests.

Course Side

Cuisine American

Prep Time 45

Cook Time 45

Total Time 1 30

Servings servings

Calories 370kcal

Author Aysegul Sanford

Ingredients

To Roast the Acorn Squash

2 tablespoons of olive oil
3 large or 5 small acorn squash, cut in half and seeds removed
Salt and pepper

To Make the Stuffing:

1 tablespoon olive oil
1 medium onion chopped
3 stalks of celery ¾ cup, chopped
1 large apple peeled and cut into small cubes
2 cloves of garlic minced
2 1/2 cups cooked quinoa from 1 cup uncooked quinoa
¾ cups dried cranberries
½ cup pecans coarsely chopped
1 teaspoon salt
½ teaspoon black pepper
¼ cup fresh parsley chopped plus more as garnish
A handful of pomegranate arils as garnish optional

Instructions

To roast the acorn squash:

Pre-heat the oven to 400 F degrees. Line a baking sheet with parchment paper.
Drizzle the insides of acorn squash with olive oil. Using a brush (or clean fingers) spread the oil all over the flesh. Sprinkle each half with a large pinch of salt and pepper (depending on the size of your squash).
Place the squash cut side down and roast for 40 minutes or until a knife comes in and out easily when inserted in the flesh of one of the squash. Let it cool on the counter 5 minutes before stuffing.

To Make the Stuffing:

Meanwhile to make the stuffing, heat olive oil in a large pot in medium high heat. Add in the onion and celery and cook, stirring frequently, until translucent, 5-6 minutes. Add in the apple and cook 3-4 more minutes or until apples are softened.
Stir in the garlic and cook for 30 seconds.
Add in quinoa, cranberries, pecans, and salt and pepper. Give it a large stir and turn the heat to medium low. Let it cook for 7-8 minutes, stirring a few times to make sure that it is moist. If you feel like it is drying stir in a few tablespoons of water.
Taste for seasoning and add in if necessary. At the last minute stir in the parsley.
To assemble: Fill each acorn squash half with the stuffing and garnish it with parsley and pomegranate arils if using.
Serve.

Video

Nutrition

The post Roasted Vegan Stuffed Acorn Squash appeared first on Foolproof Living.

Homemade No-Knead Olive Bread Recipe

Aysegul Sanford — Thu, 17 Oct 2019 21:30:21 +0000

I am going to be honest, I am not a baker. And I am certainly not a bread baker. But when I originally found the no-knead bread recipe published by Mark Bittman in the New York Times, originally created by Jim Lahey of Sullivan Street Bakery in Manhattan, the world of bread baking was completely transformed.

Who knew you could bake a crusty loaf of bread in your home kitchen without the technique of kneading? I was instantly amazed.

But then I realized, the 4-ingredient no-knead bread recipe is such a fantastic base, why not make it more interesting? And since olives are one of my pantry staples, as they are so prominent in Mediterranean cuisine, I knew I was on to something. So I got to work.

After a few trials and errors, this olive loaf bread became my new favorite. Warm from the oven, my husband and I simply couldn’t get enough. Once we tried it with Olive Oil Bread Dip, it was simply perfection. It makes a great go-to bread to bring to all of our upcoming holiday parties, too! Just think of this rustic bread as a delicious way to impress all your friends!

What is Olive Bread?

Olive bread, sometimes referred to as olive loaf (not to be confused with the cold cut version studded with olives), is a bread where the loaf of bread is laced with whole or chopped olives. This ensures a quintessential olive artisan bread flavor.

Where did olive loaf originate?

From my research, the olive loaf recipe seems to have originated in the Mediterranean, mostly in Italian and Greek cultures. And it makes sense since olives are such a staple ingredient in this region. Many times, you will find artisan bread makers with a version of olive bread in their shops. But today, it can easily be made in your home kitchen!

What is an olive loaf made of?

Homemade olive bread requires 5 simple ingredients:

Bread Flour
Active Dry Yeast
Kosher Salt
Lukewarm Water (more on that later below)
Chopped Kalamata Olives (but you can use any of your favorite olives – more on that below)

How to make olive bread?

This no-knead olive bread comes together in 3 folds.

First, mix the dry ingredients in a large mixing bowl. Pour in the lukewarm water. Mix with a wooden spoon. At this point, the dough will be sticky.
Stir in chopped kalamata olives and ensure they are evenly distributed throughout the dough. (Feel free to also use your hands!) Cover the bowl with a clean kitchen towel and allow it to rest 18-24 hours in a warmer part of your kitchen.

PRO TIP: Warm water is very important to activate the yeast. Though you might ask, what is the exact temperature you are referring to when you say, “lukewarm water”?

Typically, this is a temperature between 100-110 degrees. You can use an instant-thermometer to know for sure. If you don’t have one, you can simply stick your finger in the center, if it feels slightly warm to the touch, you are good to go!

Second, transfer the dough from the bowl onto a lightly floured surface. It will be sticky. But if you gently remove the olive bread dough from the bowl, you will notice it will all come out easy and fold onto itself. If you need a visual, be sure to check out the quick how-to video in the recipe card below.
Form the dough into a ball by tucking the sides of the dough under. Transfer to a large piece of parchment paper, lightly dust with flour, cover with a kitchen towel and allow to rise once more in a warmer part of your kitchen until doubled in size, 1-2 hours.

Lastly, towards the end of rising time, place your dutch oven in the oven and preheat the oven to 450 degrees F. When ready to bake, remove the very hot dutch oven from the oven with potholders.
Using the edges of the parchment paper, carefully place the dough in the dutch oven, cover and bake for 30 minutes. Then, remove the lid and bake another 20-25 minutes, or until golden brown. Remove the olive loaf from the dutch oven and place it on a cooling rack to cool for 30-45 minutes before slicing.

PRO TIP: To know for sure that your bread is fully cooked through, once you remove it from the dutch oven, gently lift it over and tap the bottom of the bread loaf. If it sounds hollow, it’s done!

An important tip for using olives

Make sure the kalamata olives are completely drained as this rustic loaf recipe is already very moist and sticky. To ensure your olives are completely dry, chop first and pat them with paper towels to get rid of excess liquid.

Is olive bread healthy?

Yes, especially a dutch oven olive bread. Since olives have heart-healthy fats and we are making the bread from scratch with top-quality bread flour, it is good and good for you! So go ahead, have two, ahem, three slices!

What to serve with olive bread?

The rustic olive bread recipe is absolutely divine with Olive Oil Bread Dip (and a glass of wine!). But with the colder months coming, it also pairs perfectly with hearty fall and winter soups. Try it with Vegan Butternut Squash Soup, Ribollita Soup, Lentil Soup, Turkish Red Lentil Soup, or Homemade Vegetable Beef Soup.

Olive Loaf Variations

The beauty of this rustic olive bread recipe is the number of variations you can make. I would recommend replacing the olives altogether or adding one additional ingredient to keep it simple. Here are a few of my favorites:

Olive Cheese Bread: Add 1 cup shredded white cheddar
Green Olive Bread Recipe: Replace the purple kalamata olives with chopped green olives
Olive and Herb Bread: Add 1 teaspoon each dried thyme and oregano to the dry ingredients
Olive Garlic Bread: Add 1 tsp garlic powder to the dry ingredients
Black Olive Bread: Replace the kalamata olives with black olives. I especially like the extra special briny bite of pitted, black oil-cured olives.
Sun-Dried Tomato and Olive Bread Recipe: Add 1 cup sliced sun-dried tomatoes
Olive Tapenade Bread: Replace the chopped olives with ½ cup strained olive tapenade
Rosemary Olive Bread Recipe: Add 2 teaspoons dried rosemary
Walnut Olive Bread: Add 1 cup chopped, toasted walnuts

A few tips for making the best recipe

Can I freeze this olive bread? You sure can. As a matter of fact, I usually make a few loaves on the same day. Let them cool completely, slice, place in freezer bags, and freeze until I am ready to use. When ready to serve, I toast a slice (or more) and serve.
Do I have to slice it before I freeze? Can I freeze the whole loaf? You can. However, (1) be sure to place it in an airtight container (I usually wrap it in a clean kitchen towel, place it in a freezer bag, and get as much air out as possible), and (2) be sure to thaw it in the fridge overnight before serving.
What is the best size of the Dutch oven to bake this olive loaf? I have made this baked bread in 3 different sizes of Dutch ovens and brands and they all worked well. The brands and sizes are as follows (the links below are affiliate links)
Le Creuset Signature Cast-Iron Round Dutch Oven, 3 1/2-Qt
Lodge 6 Quart Enameled Cast Iron Dutch Oven
Staub Cast Iron 5.5-Qt. Round Cocotte
A few requests for whole wheat olive bread have been mentioned. I have not tested this recipe with whole wheat flour as the structure and protein content is different than bread flour. If you are adventurous and want to try a whole wheat version of this bread on your own, I would start with replacing 25% of the bread flour with whole wheat and work your way up from there. I would love to know the results if you try it out!

Other bread recipes you might also like

Brioche
Foolproof Challah recipe
Turkish Simit
Easy No-Knead Skillet Bread – From Baker Bettie
Bread Maker Olive Bread Recipe – From Family Spice

Homemade No-Knead Olive Bread Recipe

This Homemade Olive Bread is a rustic and crusty no-knead bread recipe that anyone can make. Packed with Kalamata olives, this olive loaf comes together so easily in a Dutch oven.

Course Bread

Cuisine Mediterranean

Prep Time 18

Cook Time 50

Total Time 18 50

Servings slices (1 Loaf)

Calories 195kcal

Author Aysegul Sanford

Ingredients

3 cups bread flour (360 gr. )
¼ teaspoon active dry yeast
2 teaspoons kosher salt*
1 ⅓ cup lukewarm water (between 100-110 F degrees) (316 ml)
1 cup chopped kalamata olives drained well

Instructions

Mix the dry ingredients; bread flour, active dry yeast, and kosher salt, in a large mixing bowl.
Pour in 1 ⅓ cups (316 ml.) lukewarm water.
Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. Stir in the chopped olives and ensure that they are equally distributed throughout the batter. (Alternatively, you can use your clean hands to mix and feel the stickiness.)
Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.In my tests, I found that the bread baked after 18 hours of rising time was perfect, but the 24-hour one was also good. One important thing to mention here is that at the end of the rising time you might see a thin (kind of hard – for the lack of a better word) layer at the top of the dough. Don’t be alarmed by that. In the next step, we will fold that into the dough and since it is a sticky one, the additional rising time will help soften it.
Lightly flour a piece of parchment paper, gently remove the dough from the bowl, and place it onto the parchment. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl. For a visual, be sure to watch the video below.
Form the dough into a ball tucking the sides of the dough under. Lightly dust it with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.
Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees.
When ready to bake, carefully take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper place the dough into the dutch oven. Put the lid on and bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.
At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Video

Notes

I use Diamond Kosher Salt. If you are using Morton Kosher Salt or table salt, please use half the amount of salt.
It is imperative that you drain the olives well.
When using olives in any recipe, it is best to give them a taste. If they are too salty, I would recommend letting them soak in water for an hour or so. Obviously, the longer they sit in the water the less salty they will become. Alternatively, you can use less salt, but I personally prefer to adjust the saltiness of the olives instead of using less salt. Because I like my bread dough to be properly seasoned.
Storage: After it comes to room temperature, cover it with a kitchen towel and keep it on the kitchen counter. It should still be good the next day.
Freezing: You can freeze the whole loaf or slice it before freezing. Just make sure that it is fully cooled before doing so. Additionally, be sure to place it in an airtight freezer bag and get the air out as much as you can to prevent freezer burn.
Thawing: If you froze it sliced, you can warm the slices in your toaster without having to wait for it to thaw. If you froze it as a whole, it is best to let it thaw in the fridge overnight.

Nutrition

The post Homemade No-Knead Olive Bread Recipe appeared first on Foolproof Living.

The Best Wild Rice Salad Recipe

Aysegul Sanford — Wed, 12 Dec 2018 14:36:03 +0000

Like most people, I have a few go-to autumn salad recipes that I make during the holidays. They are those dishes that I have been making for many years and have been able perfect over time. This Wild Rice Salad recipe is one of them.

Plus, here at Foolproof Living, we love wild rice. I know you like it too because two of our most popular fall recipes, Wild Rice Stuffing and Wild Rice Pilaf, feature this magical ingredient.

Originally shared by Ina Garten (aka Barefoot Contessa), this cold wild rice salad recipe is a great way to brighten your holiday table with some color and sweet and savory flavors. Plus, it is a great make-ahead salad recipe that you can serve cold, which I think is the best part because you can get it ready a day before and put it on the table right before dinner.

That being said, it is also a great salad for potlucks and summer picnics, as it pairs well with grilled meats and veggies.

Ingredients:

You will need two sets of ingredients to make this Vegan Wild Rice Salad recipe:

The Dressing: Gather olive oil, freshly squeezed orange juice, orange zest, and salt and pepper.
Salad Ingredients: Cooked and cooled wild rice (recipe & method below), grapes, oranges, scallions (aka green onions), dried cranberries, pecans, and a handful of pomegranate seeds (optional.)

Substitutions:

Wild rice: While wild rice is the main ingredient in salad, you can also use wild rice blend, black rice, or even quinoa in this recipe.
Green Onions: You can use red onions or shallots if you are out of scallions.
Fruit: You can use a cubed apple in place of green grapes.
Lemon juice & lemon zest: You can substitute lemon juice and lemon zest in the dressing. However, you will need to add in a sweetener like a tablespoon of agave, maple syrup, or even honey syrup to break the sour taste. On another note, red grapefruit can also be another substitution for orange juice and zest to make this cold wild rice salad.
Nuts: Walnuts and sliced or slivered almonds would also work in this salad.
Salad Greens: If you want to turn it into a green salad, feel free to add in a handful of spring mix or arugula. I love to serve wild rice arugula salad for Thanksgiving dinner to add a pop of color to my holiday menu.

How To Make Wild Rice Salad?

The recipe for this cold wild rice salad has 3 folds.

First, cook the wild rice. I wrote a lengthy post about how to cook wild rice and Instant Pot Wild rice a while back, so I won’t bore you with the details. However, if you need a quick guide, below is my wild rice-to-water ratio for the perfect, wild rice recipe.

How To Make Wild Rice

1 cup wild rice (rinsed well) * soaked for 2 hours
3 cups water (or vegetable stock)
½ teaspoon salt

Place everything in a saucepan, put the lid on, bring it to a boil, turn the heat down, and let it simmer for 30 minutes or until it is tender and most of the water is absorbed. Drain any liquid and use it in your salad.

I recommend cooking wild rice in advance to save time. I usually cook a batch over the weekend and keep it in the fridge to add it to salads and soups (like I did in this Lightened Up Creamy Wild Rice and Chicken Soup).

Second, prep the salad ingredients: Simply place cooked (and cooled wild rice), grapes, orange slices, scallions, pecans, and cranberries in a large bowl. Set it aside.

To make the dressing, whisk together extra virgin olive oil, orange zest, orange juice, and salt and pepper. Here, I highly recommend zesting the orange before squeezing it to make it easier on yourself.

Finally, drizzle the dressing over the wild rice mixture. If using, sprinkle it with pomegranate arils. Give it a gentle toss, taste for seasoning, and add if necessary.

If you have your wild rice cooked and ready, the whole process takes no more than 20 minutes. If you have the time, cover it with stretch film and let it rest in the fridge for 30 minutes before serving.

How To Make Ahead and Store:

This wild rice pomegranate salad is ideal for meal prep or dinner parties as it can be made ahead and it stores well. Here is how I do it:

Make-Ahead Instructions: This salad can be made a day in advance. As a matter of fact, I recommend doing so, as it allows all the flavors to mingle and create an incredible flavor profile. Simply mix all the ingredients (including the dressing) in a large bowl a day in advance. Cover it with stretch film and store it in the fridge. Remove from the fridge an hour before you are ready to serve it so it can come to room temperature.
To Store leftovers: Place the leftovers of this Minnesota wild rice salad in an airtight container and store it in the fridge for up to 3 days.

What To Serve it With?

This healthy wild rice salad recipe goes well with so many meat and vegetarian meals. Below are my favorites:

Turkey recipes: It is no secret that wild rice recipes are popular as a side dish for Thanksgiving. I also serve this cranberry wild rice salad when I make my Marinated Turkey Tenderloin and Baked Turkey Tenderloin recipes.
Beef Dishes: Dishes with big flavors like my Pressure Cooker Pot Roast, Baked Meatball and Potatoes, and Vegetable Beef Soup pair very well with this salad.
Vegetarian Meals: Serve it with my Quinoa Stew or Cauliflower Curry for a filling vegetarian main dish.

FAQs

What meat goes with wild rice?

Turkey and chicken recipes are ideal to serve with wild rice dishes, as their earthy flavors pair well with poultry.

Does wild rice need to be soaked before cooking?

While soaking wild rice for a few hours help shorten the cooking time, you do not have to soak wild rice before cooking.

Other Healthy Wild Rice Recipes You Might Like

There you have it. A quick and easy-to-make wild rice salad recipe that is wholesome, filling, and festive with bursts of flavor in the form of oranges, grapes, cranberries, and pecans. Here are a few more wild rice recipes you might want to try:

Lightened Up Creamy Chicken Wild Rice Soup
Instant Pot Wild Rice Chicken Soup
Wild Rice Pilaf recipe
Wild Rice Stuffing for Turkey
Kale and Wild Rice Salad with Maple Roasted Squash – Vanilla and Bean
Wild and Brown Rice with Black Beluga Lentils – Kitchen Confidante
Wild Rice Bowl with Watercress and Hazelnuts – The View from Great Island

If you try this Wild Rice Salad with cranberries and pecans, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe has been adapted from Ina Garten’s Wild Rice Salad recipe with minor changes to the originally published recipe.

Wild Rice Salad Recipe

Wild Rice Salad recipe tossed with orange vinaigrette, crunchy pecans, and sweet grapes. It is a a great gluten free and vegan fall salad that can be made ahead and served cold.

Course Side Dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 284kcal

Author Aysegul Sanford

Ingredients

For The Wild Rice Salad

3 cups cooked wild rice cooled *
1 cup green grapes cut in half
2 oranges peeled and sliced
1/2 cup scallions chopped – both green and white parts
1/4 cup dried cranberries
1 cup pecans
Handful of pomegranate arils for color optional

For The Dressing

1 tablespoon orange zest from one orange
1/2 cup orange juice preferably freshly squeezed (from one to two oranges)
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Place cooked and cooled wild rice, grapes, orange slices, scallions, cranberries and pecans in a large salad bowl.
In a small mixing bowl, mix orange juice, orange zest, olive oil, salt and pepper.
Pour the dressing over the wild rice salad. Give it a toss.
If you have the time, allow it to sit for 30 minutes in the fridge for all the flavors to blend before serving. Serve.

Video

Notes

Make-Ahead Instructions: You can make this wild rice salad a day in advance. As a matter of fact, I recommend doing so, as it allows all the flavors to mingle and create an incredible flavor profile. Simply mix all the ingredients (including the dressing) in a large bowl, cover it with stretch film and store it in the fridge.
To Store leftovers: Place leftovers in an airtight container and store them in the fridge for up to 3 days.

Nutrition

The post The Best Wild Rice Salad Recipe appeared first on Foolproof Living.

Whole Wheat Biscuits

Aysegul Sanford — Wed, 21 Nov 2018 16:39:36 +0000

This post has been sponsored by Pleasant Hill Grain, but as always all opinions are my own.

I’ll be honest. It takes a very long time and effort to build a food blog and be able to call yourself a full-time food blogger. But once you get there, this job offers some pretty cool perks. In the world we currently live in, a blogger is also considered an influencer. And as a foodie influencer, sometimes you get to try some really cool kitchen tools.

Today’s recipe, Whole Wheat Biscuits is made with my current favorite kitchen gadget KoMo Mio Grain Mill that I was gifted by Pleasant Hill Grain.

Five years ago when I first started this blog, if you had told me that one day I am going to own a grain mill I would not believe you. But today, I am a proud owner of one and I am thrilled to be sharing this with you. Because let me tell you, baked goods made with freshly milled flour tastes 100% better than store-bought flour.

As you can see in the photos, my very first recipe using my new grain mill is a basic easy homemade biscuits recipe that is made with only 6 ingredients. I chose this recipe intentionally because I have made it using store-bought whole wheat flour many times before. Having known how it tasted, I could easily tell the difference.

As soon as I received my new grain mill, I put my go-to homemade biscuits recipe to test. This time with freshly milled whole wheat pastry flour that I milled myself using organic soft white wheat berries. Aaaand it did not disappoint. This version was truly superior to the one that I was accustomed to making with supermarket whole wheat flour.

Also, on a quite selfish note, it was pretty awesome to know that I literally made it from scratch.

As we are approaching the gifting season if you know someone who loves to bake, have allergies to certain flours (like people who follow a gluten-free diet), and/or enjoy playing with different grains in their cooking, I cannot imagine a better gift than a KoMo Mio Grain Mill. Because someone with those interest would have so many opportunities to put this kitchen tool into good use.

Now onto the recipe…

Hard white wheat vs. soft white wheat

Before I start talking about how to make whole wheat flour biscuits, I’d like to take a moment and talk about what grain produces whole wheat flour. Because if I am being honest, I have always purchased my whole wheat flour from a supermarket and never milled my own at home.

Along with the grain mill, folks over at Pleasant Hills Grain sent me a box full of grains for me to try. Grains like kamut, oat groats, spelt, amaranth, buckwheat, einkorn, hard white wheat berries, and soft white wheat berries. All of which were organic.

Me being new in milling my own flours, I wasn’t sure whether I should use hard white or soft white wheat berries to make my whole wheat flour biscuits. After a little research, I found out that they were actually quite different.

Without going into too much detail, hard white wheat berries have a high protein (gluten) content and are mostly used in baked goods that use yeast as the rising agent. It produces what we call “Whole Wheat Flour” and is perfect for bread recipes made with whole wheat flour.

Its softer counterpart, soft white wheat berries, produces what we call “Whole Wheat Pastry Flour” after it is milled. Compared to hard white wheat, it has low protein content that produces tender whole grain pastries and is ideal for any recipe that uses baking soda and/or baking powder as the rising agent.

If you are making cookies, muffins, pancakes, or biscuits, whole wheat pastry flour produces a softer and more tender end product. This is exactly why, I used whole wheat pastry flour to make this whole wheat biscuit recipe.

How to make whole wheat biscuits at home

The process of making this recipe has 4 folds.

First, you cut your butter into small cubes, place in a bowl and place in the freezer while you are prepping the rest of the ingredients. Do not skip this step as it is imperative to have your butter cold for the most crumbly and tender whole wheat biscuits.

Second, you mix your dry ingredients; whole wheat pastry flour, baking soda, baking powder, and kosher salt in a mixing bowl. You can either sift them through a flour sifter or use a whisk to mix them.

Third, you work the cold butter into the flour using a pastry cutter (or the back of a fork) just until it resembles coarse crumbs. It is okay if there are large pieces of butter in the dough. Next, you add in the buttermilk and fold it in using a wooden spoon or clean hands.

Don’t have access to buttermilk? No worries! Use my favorite buttermilk substitute below: Ingredients: 1 cup whole milk + 1 tablespoon white distilled vinegar (or freshly squeezed lemon juice)
Method: Whisk the two ingredients in a bowl. Place it in the fridge and let it sit for 5-10 minutes and use in your baking. This buttermilk substitute will not be as thick as the original one, but it will still yield a similar wheat biscuit recipe at the end.

Finally, you transfer the dough onto a lightly flour surface and pat it into a rectangular. Then fold it in over itself in thirds. Repeat this process one more time. Using a rolling pin, roll it out into a rectangular that is 1-inch to 1 ¼ inch thick.

I used a 2 ¾ inch cookie cutter, which yielded 8 whole wheat buttermilk biscuits at the end. However if you don’t have one, you can also use a jar to cut out your biscuits. Be sure to dip it in flour to be able to score the dough easily.

PRO Tip: While you can certainly roll the dough with your hands, using a rolling pin limits the possibility of overworking the dough and prevent your warm body temperature melt out the butter chunks that will help us produce a tender whole grain biscuit at the end.

However, be very gentle and roll only a 2 or 3 times until you get your whole wheat biscuit dough 1-inch thick.

If you use a similar size cookie/biscuit cutter, the first batch will yield 6 biscuits. Simply place them on a baking sheet lined with parchment paper.

You can repeat the same process with the remaining dough by kneading it gently and rolling it out to a rectangular one more time. However, be aware that each subsequent rolling and cutting of the dough yields tougher biscuits.

What to do with the leftover whole wheat biscuit dough

After I get 8 biscuits, I roll the leftover dough and use a smaller cookie cutter to cut it. I freeze them for later to bake and serve with soups and stews. These thinner and smaller ones are more like crackers than biscuits, but nonetheless a great surprise to serve with your favorite dishes.

Alternatively, you can use a knife to cut out the dough into squares if you want to reduce the waste and additional work.

Cold biscuit dough and hot oven for the best homemade biscuits

A very hot oven is also key to good biscuits. I bake them in a 450 F degree countertop oven in 2 batches. It takes between 11-12 minutes or until the tops of the biscuits turn lightly golden brown.

I recommend turning on your oven when your biscuits are cut out and ready. While it is heating, place the baking sheet in the freezer to keep your biscuits cold.

If you are short on time, you can certainly skip this step and preheat your oven before you start making the recipe and bake them as soon as they are cut out and ready.

However if you have time, letting the whole wheat biscuits sit in the freezer for a few minutes delivers a more tender and crumbly end product.

Can I make these whole wheat biscuits using whole wheat flour instead?

As I was doing my research for this post, I saw a few people make these biscuits using a combination of whole wheat and all-purpose flour and just by using whole wheat flour. So I put the same exact recipe to test by only changing the flour.

Below are my findings:

1 Cup Whole Wheat Flour + 1 Cup All Purpose Flour: Instead of using whole wheat pastry flour, I milled some hard white wheat berries and mixed the flour with 1 cup of all purpose flour. The biscuits made with this combination rose slightly higher than the version made with whole wheat pastry flour.
However, they tasted more like bread and were less airy and crumbly.
2 Cups Whole Wheat Flour: The version made with whole wheat flour rose to a similar height, looked almost the same, and had comparable earthy tones in taste with its version made with whole wheat pastry flour.
However, while they weren’t bad, I thought the original version was softer and more crumbly.

THE VERDICT – What Flour is Best for Biscuits?

I think the answer to this question depends on your personal preference. I personally liked the version made with whole wheat pastry flour. It was crumbly and very satisfying with its earthy flavors.

However, if the look is important to you and like your biscuits taller, then go with the one made with whole wheat and all purpose flours.

My least favorite one was the biscuits made with whole wheat flour. While they looked good, they were tougher and less crumbly.

Can I freeze these whole wheat biscuits and bake them later?

You absolutely can. As a matter of fact, I recommend doing so. During my testings, I found out that the additional resting time in the freezer yields biscuits that are slightly higher and more crumbly.
And let’s face it, what is better than freshly baked biscuits ready in 15 minutes on a Tuesday night?

To do so, freeze the cut out biscuits, uncovered, on the baking sheet until solid. Transfer them to a resealable plastic bag. You do NOT need to thaw them before baking. Instead, just bake a few minutes (no more than 2-3) more to the baking time.

What to do with the leftover whole wheat flour biscuits?

These homemade biscuits are best on the day that they are baked, which is why I only bake the amount I want to serve and freeze the rest.
However, if you have leftovers you can store them in an airtight container on the kitchen counter for one more day after they are fully cooled.

Are wheat biscuits healthy?

I am no doctor or nutritionist, but I think it is safe to say that these whole wheat pastry flour biscuits are healthier than store-bought biscuits, especially if you mill your own grains.

While I recommend consuming it in moderation, I think we can all agree on the fact that making them from scratch without any preservatives is much healthier than pre-made supermarket biscuits.

Other bread and biscuits recipes you might also like:

Whole Wheat Biscuits Recipe

These light and fluffy Whole Wheat Biscuits are made with whole wheat pastry flour. They are ready in 25 minutes and perfect to serve along with any meal.

Course Bread

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings biscuits

Calories 192kcal

Author Aysegul Sanford

Ingredients

2 cups Whole Wheat Pastry Flour plus more for the surface and biscuit cutter
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
6 tablespoons very cold unsalted butter
¾ cup buttermilk cold

Instructions

Cut butter into small 1-inch cubes, place in a bowl and keep it in the freezer while you are preparing the rest of the ingredients.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Add in the cold butter cubes into the mixture. Using a pastry cutter or a fork, work the butter into the flour just until it resembles coarse crumbs.
Pour in the buttermilk. Using a wooden spoon or your hands, mix until combined.
Transfer the dough onto a lightly floured surface. Gently work to dough to make it cohesive using your hands without overworking it. If it is too sticky add in some flour.
Once the dough is cohesive, pat it out into a rectangular. Fold it in thirds and gently flatten. Rotate the dough 90 degrees and fold it again. Repeat the same process for one more time. Using a rolling pin, roll the dough into a rectangular that is 1 ¼ inch thick in height.
Dip a 2 ¾ inch round cutter into flour and then press it straight down into the dough. Transfer the biscuit onto a parchment line baking sheet with at least 1-inch space in between biscuits.
If you need it, dip the biscuit cutter in flour in between.
Repeat until you have 8 biscuits. *Read the post to what to do about the leftover dough.*
Place the biscuits in the freezer and preheat your oven to 450 degrees.
Bake in the oven for 12 minutes or until the top of the biscuits turn lightly golden brown.
If preferred, lightly brush them with butter as soon as they come out of the oven.
Serve them while they are still warm.

Video

Notes

* Alternatively, you can preheat your oven while you are making the biscuits and bake them right away. Please read the blog most for more information.

Nutrition

The post Whole Wheat Biscuits appeared first on Foolproof Living.

Vegetarian Cornbread Stuffing

Aysegul Sanford — Fri, 09 Nov 2018 14:11:21 +0000

This post has been sponsored by Del Monte Foods, Inc. All thoughts and opinions are my own.

How is your Thanksgiving menu prep coming along, friends?

With Thanksgiving only three weeks away, my menu is just about ready. This year, we are celebrating it with eight other friends in another friend’s house. I was asked to bring a few vegetarian side dishes as some of these people are observing a meat-free diet.

So I plan on taking this Vegetarian Cornbread Stuffing along with my Vegan Stuffed Acorn Squash. They are both vegetarian-friendly, filling and showstoppers on the Thanksgiving table.

Though I have to say, this cornbread stuffing recipe is a little different than what you are used to, especially if you are like me, who equates “Thanksgiving stuffing” to sausage stuffing.

Because, as the name suggests, this is a vegetarian recipe with no sausage in it. Instead, I packed it with veggies. And not just any veggies. In addition to onions, celery and garlic, I used Del Monte® Golden Sweet Whole Kernel Corn No Salt Added and Del Monte® Blue Lake® Whole Green Beans. The corn is in the jalapeno cheddar cornbread, which I plan on talking more about in a minute, and the green beans are in the stuffing.

I love Del Monte’s canned vegetables because they are (1) picked at the peak of freshness, (2) grown in the US and packed within 75 miles of the farm where they are picked, and (3) – and this is the lazy girl in me talking – super convenient.

Want to get your hands on them? Click here to find where you can buy them. And if you need ideas on how to use them, check out their recipe collection to get some inspiration for all your holiday prep.

On to the recipe..

How To Make Homemade Cornbread Stuffing

This recipe has 4 folds:

First, you make the cornbread. Any cornbread recipe would work, but I went with my favorite one, Jalapeno Cheddar Cornbread. It is a recipe that I found in a magazine years ago and changed it up to make it my own. It is packed with sliced (seeded or not seeded – if you can handle the heat-) jalapenos, scallions, Del Monte’s whole kernel corn, and just a cup of cheddar cheese.

For the best results, I recommend making the cornbread a few days ahead. During my recipe testings, I found that two- to three-day-old stale cornbread is ideal for this recipe.

Additionally, instead of crumbling your cornbread, I recommend cutting it into large bite-size pieces (1-inch cubes) to give some substance to the overall dish with a lot of corn flavor.

Second, you prep the vegetables. To do so, you sauté some onion with celery and garlic. If you are short on time, you can cook this a day in advance and store in the fridge until you are ready to use. However, be sure to let it cool if you are cooking it on the same day.

While the onion mixture is cooling, you prep the wet ingredients: eggs, vegetable broth, and some half and half. Here, each of these ingredients has an important role—eggs to make the stuffing cohesive, broth to add the necessary moisture, and half and half for extra creaminess.

Then you pour the mixture over the cornbread to let it soak for 10-15 minutes. Here I have to mention, it will take a minute for the cornbread to soak in the liquid, but if you give it a gentle (making sure to not to break the cornbread too much) stir, that should speed things up.

Finally, at the last minute, you stir in the sauteéd onion mixture along with Del Monte’s cut green beans and transfer it to a baking dish. After 40-45 minutes in a 400 degree F oven, your vegetarian cornbread stuffing casserole will be ready to serve.

A Few Notes for The Best Vegetarian Cornbread Stuffing Recipe

Can I make this recipe with store-bought cornbread or cornbread mix: Yes, you can, especially if you are following a gluten-free or vegan diet as the cornbread recipe I used here is not a gluten-free or vegan one. The stuffing part of the recipe doesn’t change. However, again, I recommend making your cornbread a day (or two) in advance to make sure that it dries out. For this recipe, you need 12-cups of cubed cornbread.
Can I dry the cornbread in the oven: Yes, you can. To do so, preheat the oven to 250 degrees. Spread the cubed cornbread over 2 sheet pans and dry them in the oven for 50-60 minutes. Be sure to toss it a few times to make sure they are evenly dried.
Can I add some sweetening agents like cranberries, apples, etc: I tried this recipe with some apples and cranberries in the past, but to be honest, I wasn’t a big fan. In my humble opinion, the flavor profile of this recipe, with green beans-onions-celery- fresh thyme, is more suitable for a full-on savory cornbread stuffing recipe.
Can I make this meatless cornbread stuffing dressing for Thanksgiving a day in advance: Yes, you can. To do so, I recommend making the cornbread a few days in advance and sauteeing your veggies a day before. You can whip up the vegetable broth mixture quickly on the day of and soak it while the oven is preheating. You can mix in the veggies at the last minute and bake it in the oven for less than 45 minutes for perfection.

Other Side Dishes for Your Thanksgiving Table You Might Like

Brussels Sprout Kale Salad
Roasted Brussels Sprouts and Sweet Potatoes
Easy Mashed Sweet Potatoes
Vegetarian Butternut Squash Soup
Need more inspiration? Check out all our Vegetable Side Dishes and Grain Recipes

Vegetarian Cornbread Stuffing Recipe

Savory, flavorful and veggie-packed vegetarian cornbread stuffing made with a day old jalapeno cheddar cornbread and green beans. A healthy homemade stuffing for any occasion.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 45

Cook Time 2

Total Time 2 45

Servings servings

Calories 592kcal

Author Aysegul Sanford

Ingredients

To make the Jalapeno Cheddar cornbread:

1/2 cup 4 ounces or 1 stick butter, melted and cooled plus more for greasing the skillet
1/4 cup honey
2 large eggs at room temperature
2 cups yellow corn meal
1 cup 8 ounces all-purpose flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sour cream
1/2 cup scallions both green and white parts - chopped
1/2 cup chopped jalapeños chopped (with the seeds, if you can handle the heat)
1/2 cup sharp cheddar shredded
1 cup Del Monte No-salt added Whole Kernel Corn drained

For the sautéed vegetables:

1 tablespoon olive oil
1 medium onion chopped
3 stalks of celery
2 cloves of garlic
1 tablespoon chopped thyme

For the filling:

1 ¾ cup vegetable stock
1 cup half and half
2 large eggs
1 teaspoon kosher salt
½ teaspoon black pepper

To Assemble:

1 can Del Monte cut green beans drained
1 teaspoon fresh thyme chopped

Instructions

To make the cornbread:Pre-heat oven to 350 degrees. Lightly butter a 10-inch cast iron skillet with butter. Set aside.
In a large mixing bowl, whisk butter and honey until no lumps remain. Whisk in the eggs and set aside.Mix the dry ingredients, yellow corn meal, all-purpose flour, baking soda, and salt, in a bowl.
Gradually whisk in the dry ingredients into the butter and honey mixture and mix until combined.
Stir in the buttermilk and sour cream. Fold in the chopped scallions, jalapenos, cheddar, and corn to the mixture. Transfer the mixture into the prepared 10-inch cast iron skillet.
Bake until a toothpick inserted comes out clean, about 35-40 minutes. Once it cools down, let it sit on the kitchen counter, covered with a clean kitchen cloth, upto 2 days.
To make the sauteed vegetables: Heat olive oil in a small pan. Add in the onion and celery and cook, stirring frequently, until translucent, 5-7 minutes. Stir in the garlic and thyme, and cook for 30 more seconds. Set aside to cool.
To make the filling: Whisk together vegetable stock, half and half, eggs, and salt and pepper in a bowl.
To soak the cornbread: Place the cubed cornbread in a large mixing bowl and pour the filling over it. Using a spatula, gently fold in the bread into the liquid making sure to not break the cornbread cubes. Let it soak for 15 minutes.Stir in the sauteed onion mixture and green beans.
Meanwhile, preheat the oven to 400 degrees.
Transfer the stuffing into a 9X13 inch casserole dish. Using the back of a spatula, smooth the top.
Bake until golden brown, for 40-45 minutes.
Serve.

Video

Nutrition

Click here to find Del Monte Foods in your local area and here for creative holiday recipes to use their various kinds of high quality canned vegetables that are delicious and convenient.

The post Vegetarian Cornbread Stuffing appeared first on Foolproof Living.

Vegetarian Butternut Squash Soup

Aysegul Sanford — Mon, 05 Nov 2018 19:18:09 +0000

This post has been sponsored by Vermont Creamery, but all opinions are my own.

It’s time to start thinking about holiday entertaining!

And I can’t think of anything, second perhaps to turkey, that says “the holidays” more than squash dishes. This Vegetarian Butternut Squash Soup is wonderfully easy to make, yet carries a surprising depth of flavor, especially by adding Vermont Creamery’s Crème Fraiche as a rich and velvety topping.

A dollop of Crème Fraiche luxuriously spiraled in among the vibrant autumn color of the soup is not only pleasing to the eye, but complementary as well, adding a touch of tangy indulgence to balance out the sweet buttery consistency of our favorite autumn vegetable.

Intrigued? Read on…

How to Make Butternut Squash Soup

The process of making this autumn squash soup has 3 folds.

First, you sauté your mirepoix (aka onion-celery-carrot combo). Second, you add in the butternut squash, a Granny smith apple (I’ll talk about this more below), vegetable stock, and seasonings. Then you let it simmer until butternut squash is fully softened, 20-25 minutes.

Finally, you puree all the softened veggies using an immersion blender or in a standing blender. This part is optional, but after I puree my soup I like to bring it to a boil to make sure it is smooth and velvety.

Sugar Free Butternut Squash Soup: Apple For Added Sweetness

If you have ever made butternut squash soup, you know that it could be somewhat bitter. You do need something sweet to offset the bitterness.

Up until last year, I always added a few tablespoons of maple syrup, but recently I read on a magazine that most people add in a tangy Granny Smith apple to the soup.

As I was getting ready for this recipe, I gave it a try and I thought it was a game changer. The sweet and sour taste of a Granny Smith balanced the bitterness beautifully. Plus, I didn’t have to add in any other sweeteners.

A Dollop Of Creme Fraiche to Finish It Off

I don’t know about you, but I think creme fraiche is one of those pleasures in life that is complementary to both savory and sweet dishes. As you can see in the photos, I drizzled each bowl with some creme fraiche for some added tang and creaminess.

If you are serving this easy butternut squash soup to your family during the holidays, don’t skip the creme fraiche. It is truly a nice addition to the overall soup making it a luxuriously creamy and delicious. My favorite, Vermont Creamery creme fraiche is available in most supermarkets in the cheese section and it can be used in several other dishes other than soups.

A Few Tips for The Best Butternut Squash Soup Recipe

Feel free to play around with spices: While I was doing my research, I saw some people add in a pinch of cinnamon and nutmeg into the soup in various websites and cookbooks. I didn’t, because I wanted to keep this recipe super simple. But if you want, feel free to add some for a little more holiday spirit.
Standing Blender (like Vitamix) or Immersion Blender: To get a creamy butter squash soup without any added heavy cream, you do need a blender. Regardless of which one you use, be sure to let it run until it is super smooth. Once it is fully pureed, be sure to bring it to a one last boil (especially if you are pureeing it in batches using a standing blender) so that it will be nice and warm.
Can I make this soup a day in advance? Absolutely. As a matter of fact, I think it is better on the next day. Simply, make it a day before serving, place it in an airtight container, and keep it in the fridge. You might need a little bit (¼ cup to ½ cup) more of vegetable stock or water to thin it out if it is too thick.
Can I freeze it? Yes, you can. As long as it is kept in an airtight container, this vegetarian butternut squash will be good upto 1-2 months in the freezer. Simply thaw overnight in the fridge a day before you plan on serving it.
Can I serve this butternut squash soup to my vegan guests? Yes, you can. The butternut squash soup recipe itself is vegan. Simply omit creme fraiche at the end.

The holidays can bring added stress if you’re cooking for a crowd, but they don’t have to, as long as you take the time to prepare some dishes in advance and by using tried and tested foolproof recipes. I’ve tested and re-tested this butternut squash soup recipe, so you can guarantee that it’ll surely please your guests.

Other Autumn-Inspired Recipes You Can Make with Squash

Other Healthy Vegetarian Soup Recipe You Might Also Like

Ribollita Soup
Vegan Ginger Carrot Soup
Lentil Soup
Middle Eastern Lentil Soup
Sunchoke Soup Recipe
Broccoli Feta Soup
Pumpkin Ginger Soup
Need more inspiration? Check out all our easy soup recipes

Vegetarian Butternut Squash Soup Recipe

This Vegetarian Butternut Squash Soup is the best fall soup EVER! It’s clean eating, gluten-free, and can easily be converted to be vegan and dairy-free.

Course Soup

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 164kcal

Author Aysegul Sanford

Ingredients

1 tablespoon olive oil
1 medium onion chopped
2 stalks of celery chopped
2 carrots chopped
2 cloves fresh garlic minced
3 pounds butternut squash peeled and cut into 1-inch cubes
1 Granny Smith apple peeled, cored, and cut into 1-inch cubes
4 cups vegetable stock
1/2 teaspoon Kosher salt
¼ teaspoon black pepper
¼ cup Vermont Creamery creme fraiche
1 tablespoon fresh parsley chopped

Instructions

Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.
Add in the garlic and cook for 30 seconds.
Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, then turn down the heat to medium-low, and cook until a knife inserted into a squash comes in and out easily, approximately about 20 minutes.
Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender (like Vitamix).
Ladle soup into bowls. Top it off with a dollop of creme fraiche and garnish it with parsley. Serve.

Video

Notes

This Butternut Squash Soup can easily be vegan if you omit the use of creme fraiche.

Nutrition

The post Vegetarian Butternut Squash Soup appeared first on Foolproof Living.

Flourless Chocolate Cupcakes

Aysegul Sanford — Fri, 26 Oct 2018 17:25:42 +0000

These past few weeks have brought some of Vermont’s finest autumn weather. The leaves are a kaleidoscope of eye-catching shades of fiery crimsons, bronzes and golds. I am savoring the rich mosaic of warming colors and the cool, crisp mornings while I can, so I mindfully take a few moments on even the busiest of days to step outside, knowing in just a few short weeks we’ll be in the throes of those shortened, bleak, colorless winter days.

These types of autumn days find me craving something sweet and substantial with my morning coffee. The smell of freshly baked goods seems to complement the bitter tones of the coffee and gives me a sense of comfort as the weather cools.

So, I wanted something that would accompany my morning coffee without competing, something that wasn’t too sweet, but with a richness of body and texture that would leave me pleasantly filled, yet not overwhelmed with flavor explosion. That’s when I came up with Flourless Chocolate Cupcakes.

Indulgences are a part of life, especially for anyone who loves to bake. My gluten-free chocolate cupcake recipe is rich and chocolate-y, but without being overly-sweet. These exceptionally moist cupcakes use almond flour in place of all purpose flour, making them a gluten free, heart-healthy option to regular cupcakes. I also use maple syrup instead of refined granulated sugar.

How To Make Chocolate Cupcakes

If I am being honest, I didn’t want to reinvent the wheel here so I chose to adapt this recipe from my Almond Flour Chocolate Cake. You can take a look at the comments from that recipe to get an idea of all the love that one got. Hopefully you will find plenty of love in this one as well!

As in all cupcake recipes, in this no flour cupcakes recipe, you first make the muffins and then the frosting.

Flourless chocolate muffins

To make the muffin part, I used the exact same recipe of my Almond Flour Chocolate Cake. The only difference is that instead of baking it in a 9-inch cake pan, I used a 12-cup muffin tin. Baking time was the same as well.

In my opinion, the best part of this recipe is that it doesn’t use any additional oils. Since it is made with almond flour, the high fat content of it is enough to create muffins that are moist and rich at the same time.

Additionally, it is naturally sweetened with less than a cup of maple syrup so it is not overly sweet.

The process of making these flourless chocolate muffins has 3 folds:

First, you mix the dry ingredients; almond flour, unsweetened cocoa powder (not Dutch processed), baking soda, and kosher salt.

Then you mix the wet ingredients; eggs, maple syrup, and vanilla extract.

Last but not least, you stir in the wet ingredients into the dry ones and divide the batter evenly in a 12-cup muffin tin. Then you bake them in a 325 F degree preheated oven for 35-40 minutes or until a toothpick inserted in one of the muffins comes out clean.

Frosting for flourless cupcakes

While you can certainly use a cream cheese and butter based frosting (and it would taste amazing), I went for a simple chocolate frosting. When I say simple, I mean that quite literally.

To frost my flourless chocolate muffins, I melted some unsweetened baking chocolate in a glass bowl placed over boiling water and added a few tablespoons of maple syrup to sweeten it.

I used unsweetened chocolate so that I can adjust the amount of sweetness and use a natural sweetener (maple syrup) to make sure that the (maple) flavor is consistent throughout my gluten free chocolate cupcake recipe.

I topped it off with some fresh strawberries for a pop of color and additional sweetness. However, you can use any other fruit you have on hand or just serve it without the fruit.

Alternatively, if you prefer a more traditional cupcake with frosting here are a few suggestions:

Maple Whipped Cream and Fruit: Similar to what I did with my Almond Flour Chocolate Cake, you can top if off with maple whipped cream and fruit (pomegranate seeds, strawberries, and raspberries are my favorite fruits for this flourless cupcake)
I know that this is not a traditional frosting per say, but I promise it works.
Cream Cheese Frosting: If you prefer more of a traditional frosting, then you can try my friend Alana’s Cream Cheese Frosting recipe. While it is not naturally sweetened (she uses powdered sugar), it is creamy and tangy without being overly sweet.
Plus in her post, she shares various flavorings using the same cream cheese frosting recipe as the base.

A Few Tips for the Best Ever Chocolate Cupcakes

Best Way To Store: Since these muffins are super moist, I recommend storing the leftovers in the fridge in an airtight container up to 2 (max 3) days. You can store them on the kitchen counter too, but I prefer keeping them in the fridge and warming them up in the microwave for 10-15 seconds before I am ready to serve. You can top it off with the frosting right before serving.
Can I freeze these flourless chocolate muffins: Yes, you can. Just be sure to bring them to room temperature and store them in an airtight container. They should be fine for 2-3 weeks in the freezer. You don’t need to thaw them before serving. Simply take them out from the freezer an hour before you plan to serve and top it off with the frosting. Alternatively, you can warm them up in the oven (low-temperature 250 F degree) for 5-10 minutes and frost them afterward.
Can I substitute maple syrup with honey: Yes, you can. Though I recommend using ½ cup of honey as ¾ cup was way too sweet. Though feel free to adjust it to your liking.
Can I use homemade DIY almond flour (or almond meal) for this recipe: Absolutely! As a matter of fact, I made the almond flour I used in this recipe in my food processor using almonds I blanched myself. If you want to learn more about making your own, check out my comprehensive guide on How To Make Almond Flour.

I think this covers it all. I hope you will add these easy gluten-free chocolate cupcakes in your desserts without flour collection and give them a try soon.

If You Liked This No Flour Cupcakes Recipe, You Might Also Like

Easy Banana Nut Muffins
Gluten-Free Gingerbread Cake
Gluten-Free Strawberry Cake
Paleo Pumpkin Muffins
Low-Carb Double Chocolate Blender Brownies ~ All Day I Dream About Food
Strawberry Mascarpone Tart {With Almond Flour Crust}
Vegan Almond Flour Cookies
Gluten-Free Gingerbread Cookies

Easy Chocolate Desserts - A Reader Favorite: Flourless Chocolate Cupcakes

I can't imagine a better recipe than this Flourless Chocolate Cupcakes when it comes to quick and easy chocolate desserts. Made in one bowl with almond flour and sweetened with maple syrup, they are gluten free.

Course Cupcakes

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings cupcakes

Calories 218kcal

Author Aysegul Sanford

Ingredients

For The Cake:

1 tablespoon coconut oil to grease the pan
1 ¼ cups (4.22 oz.) almond flour
½ cup (1.5 oz.)unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
4 large eggs at room temperature
¾ cup + 2 tablespoons maple syrup
1 tablespoon vanilla extract

For The Chocolate Frosting:

4 oz. unsweetened baking chocolate cut into small pieces
2 tablespoons of maple syrup or more to taste
1 cup fresh strawberries sliced

Instructions

Pre-heat the oven to 325 F degrees. Spray/brush a 12-cup muffin pan generously with coconut oil and line it with muffin liners. Set aside.
To make the batter: Mix together the almond flour, cocoa powder, baking soda, and salt in a bowl. In a separate mixing bowl, beat the eggs. Add in the maple syrup and vanilla extract and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and whisk until thoroughly combined.
Pour the batter into the greased muffin tin. Bake for 35-40 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 20-30 minutes before frosting.
Meanwhile, to make the chocolate frosting, bring a cup of water in a small pot. Place a heat-proof glass bowl over the pot. Place the chocolate and maple syrup in it. Using a wood spatula, mix until chocolate melts completely.* Taste for sweetness and add in if necessary.
Spoon the frosting over the flourless chocolate muffins and garnish them with strawberries.
Serve immediately.

Notes

Alternatively, you can melt the chocolate in the microwave. To do so, place the chopped chocolate in a glass bowl and melt the chocolate in the microwave in two to three 20-second intervals. Be sure to stir in between. Stir the maple syrup at the very end.

Nutrition

Shop The Tools I Used In This Flourless Chocolate Cupcake Recipe

The post Flourless Chocolate Cupcakes appeared first on Foolproof Living.

Baked Goat Cheese Balls

Aysegul Sanford — Wed, 20 Dec 2017 15:25:32 +0000

Are you ready to learn how to set up a beautiful cheese board set up for the holidays? Scroll down to read through my tips and tricks as well as the recipe for Baked Goat Cheese Balls.
These warm inside and crunchy outside appetizers are my go-to recipe whenever I entertain. Coated with herbs, dipped in an egg-mustard mixture, and then rolled in toasted crumbs, they can be prepped ahead of time, kept in a plastic bag, and frozen until you are ready to use.

This post is sponsored by Vermont Creamery, but as always all opinions are my own.

Well hello there. Are you ready to get your cheese on? If so, you are in for a treat because we are talking about one of my favorite kinds of cheese today: goat cheese.

With Christmas and New Years Eve approaching, I thought why not put together a cheese board that will give you some inspiration as you plan for all your gatherings. So I partnered up with my cheese friends, Vermont Creamery, to bring you this scrumptious set up.

When it comes to entertaining (especially for the holiday season), I believe there is nothing better than welcoming everyone with a signature cocktail and a beautiful cheese board. It not only breaks the ice, but also serves as a great conversation starter if there are people at your party who are meeting for the first time. Because as you know, most everyone loves alcohol and cheese. And in my many years of entertaining, I learned that most everyone has a favorite story to share when it comes to cheese.

Now, if I am being honest, I don’t usually go over the top like the one you see in these photos. Obviously, these kinds of boards only happen during special occasions. However, there are a few things that I do no matter what size of a cheese board I set up. So here are my 8 tips when it comes to setting up a cheese board:

– Stick to 2-3 types of cheese: I usually go for a firm cheese (i.e. aged Gouda, Parmesan), a semi hard cheese (i.e cheddar, Gruyere, Manchego), and a soft cheese (i.e. goat cheese, epoisse, brie.) I think that these types of cheeses go well together and people mostly love them.
With that being said, it is totally fine to stick to one type of cheese, similar to what I did here. In my set-up, I used mainly goat cheeses. Vermont Creamery has a great line of aged and fresh cheeses that made it so easy. For my set up here, I used their aged goat cheeses like Bijou and Coupole (both made with fresh pasteurized goat’s milk), St. Albans (made with aged cow milk cheese), Cremont (made with aged goat’s and cow milk), and fresh goat cheeses that are coated with cranberry & orange and Herbes de Provence.

Click here to check out where you can find Vermont Creamery cheeses in your area. Want to know more about them? Be sure to check out my blog post, Vermont Cheese Camp, to see the photos of my trip to their facilities back in September of 2016.

– Always serve your cheese at room temperature: Now, I am sure there are exceptions to this, but 9 out of 10 times, cheese served at room temperature spreads easier and tastes better. I usually take my cheeses out of the fridge an hour or two before serving.

– Don’t be afraid to make it colorful: I don’t know about you, but I eat with my eyes. If a dish is visually appealing and colorful, it makes me want to eat it even more. So when it comes to my cheese board set up, I love adding color using seasonal fresh and dried fruit, homemade jams, honey, nuts, and dips. Additionally, these colorful food add some sweetness to the set up helping people balance the flavors.

– Be sure to include a few of your favorite appetizers: Now, I know that it is additional work, but I promise when you add a few extras, it adds that wow factor. While you can certainly skip on this, if you have time add a few of your go-to appetizers to your cheese set up.
For this set up, I made my avocado deviled eggs and marinated olives. However, next time I also plan on adding mascarpone stuffed dates with pomegranate and honey into the mix.

– Include a warm appetizer (especially during the winter time): While people usually go crazy over the set up, an added bonus, something freshly baked (or cooked), will make them swoon even more.
For this set up, I made oven baked goat cheese balls. They are coated with melba crackers (that I pulverized in my food processor), eggs, and thyme. I love them, because they are the perfect finger food. Additionally, you can make them ahead of time, freeze in plastic bags, and bake them right before your guests arrive. Though I have to warn you, with the incredibly scrumptious smell of freshly baked goat cheese coming out of the kitchen, these usually go first, so be sure to have some extras on hand.

– Feel free to experiment with crackers and bread: Nowadays, even the smallest of grocery stores have a great cracker section. Ours is right next to the cheese aisle. There are so many different kinds, and I find it so much fun to experiment with different brands. I personally love the ones with nuts, but since I am not the only one eating I make sure to pick out a few different types. You can also add sliced bread onto your cheeseboard. If you do so, I recommend toasting them a few minutes before your guests arrive so that they will be warm.

– Use fresh herbs or forage some leaves to add a green color to the set up: If you are like me, a big Ina Garten fan and watch her show regularly, you know how she uses fig leaves in her cheese boards. Similar to her set up, I foraged some pine leaves and covered the empty parts of my board with them. It went well, as it is the holidays. However, you can use whatever leaves you can get your hands on depending on the season you are in. In the past, I used strawberry leaves and even fresh herbs like rosemary, mint, and thyme.

– Add some cured meats to the mix: I think cured meats are an essential part of a cheeseboard. I usually use some thinly sliced prosciutto, salami, and pepperoni. However, I try to keep them all on one side, especially if I have guests who are vegetarian. That way, they won’t be mixed with the cheeses and our vegetarian friends can easily enjoy them with everyone else.

LOVE CHEESEBOARDS? Check out my meat and cheese platter post for more tips on setting up gorgeous cheeseboards.

If You Liked This Baked Goat Cheese Balls recipe, You Might Also Like

Baked Goat Cheese Balls

This Baked Goat Cheese balls are coated with herbs, dipped in an egg-mustard mixture, and then rolled in toast crumbs. You can prep these ahead of time, keep them in a plastic bag, and freeze until you are ready to use. They make the perfect appetizer for any cheese board set up and usually disappear a few minutes after they come out of the oven. This recipe was adapted from Baked Goat Cheese Salad recipe with minor changes.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings Goat Cheese Balls

Calories 122kcal

Author Aysegul Sanford

Ingredients

For the Goat Cheese Balls

3 ounces 2 cups plain Melba Toasts*
1 teaspoon black pepper freshly grounded
3 large eggs
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves chopped
1 tablespoon fresh chives chopped
12 ounces Vermont Creamery plain goat cheese
1 tablespoon olive oil

Instructions

Place the Melba toasts in the bowl of a food processor. Process until fine for a minute and half. You want really fine crumbs. Place in a plate, stir in the black pepper, and set it aside.
Whisk eggs and mustard in a plate and set aside.
Place the herbs in a small plate and set aside.
Using a unscented dental floss, slice the goat cheese diagonally into two pieces. Then slice the goat cheese into 12 equal pieces. For a visual as to how to slice the goat cheese using a dental floss, check out this baked goat cheese salad recipe.
Roll each piece of goat cheese into a ball. Each goat cheese ball should be similar to a golf ball.
Dip each ball first into the herb mixture, second into the egg mixture and then finally into the crumbs.
Place on a parchment lined baking sheet.
Continue with the rest of the goat cheese balls.
Place them in the freezer for 30 minutes.
Preheat the oven to 475 degrees.
Lightly brush the balls with the olive oil.
Baked the goat cheese balls for 8-10 minutes or until they turn golden brown.
Serve immediately.

Notes

If you don't have access to Melba toasts, feel free to use another toast/cracker you like.
Nowadays, Melba toasts are sold in different flavors. While you can certainly experiment with different flavors, I find that the best one is the plain flavor for this recipe.
These balls freeze very well. I make a big batch and keep them in a plastic bag in the freezer. When I am ready to bake, I take them out 10 minutes prior to placing them in the oven.

Nutrition

The post Baked Goat Cheese Balls appeared first on Foolproof Living.

Gluten Free Gingerbread Cake With Cranberries

Aysegul Sanford — Sun, 17 Dec 2017 04:05:58 +0000

This is a sponsored post by Wolf Gourmet, but as always all opinions are my own.

It is hard to believe there is only a week left for Christmas. This year, we are hosting our family so I am gearing up for a busy week of prep and cooking. Though I have to say, I don’t know how I will get everything done with all the holiday parties that I have to attend between now and Christmas.

Don’t get me wrong, I enjoy spending time with friends, but getting myself organized enough to go is a challenge at times. Between family, life and work, I sometimes feel overwhelmed during the holidays. Now that we are coming to the tail end of it, I am ready for the new year.

Today’s post is a refined sugar and gluten free gingerbread cake recipe made with coconut flour and topped off with cranberry compote. It is one of the desserts that I plan on serving next week. Similar to Thanksgiving, I usually make a few desserts for Christmas and it is usually gingerbread cookies and my best ever chocolate bundt cake, but this year I am switching things up a bit and making this cake along with the caramel nut tart that I shared last week.

How to make Gluten Free Gingerbread Cake

The recipe has two components:

My Favorite Topping For Gingerbread Cake

First, you make the cranberry compote. This easy to make compote is my favorite topping for any holiday cake. This recipe uses half of the compote in the batter and the other half as topping.

To do so, you place cranberries, maple syrup, and salt in a saucepan and bring it to boil. Then you let it simmer until cranberries start bursting. It takes no longer than 10 minutes over medium to medium-high heat.

Here I have to mention, it is important to let the compote cool down before incorporating into the batter. That is why, I recommend that you start with making it first so it will have time to cool off.

How To Make The Batter For Coconut Flour Gingerbread Cake

Second, you make the batter.

If you look at the recipe, you might think that the ingredients list is long, but most of them are spices. Everything comes together in a food processor in less than 2-minutes. Simply put everything in the food processor and whip them up.

I used two 6-inch cake pans, because I love 6-inch cakes and think that they look super cute. However, if you want you can bake it in a 9-inch cake pan as well. The timing of the baking will be slightly longer (included in the instructions below), but it will still be a beautiful looking, festive, and delicious cake that will impress everyone in your family.

A FEW HELPFUL TIPS & FAQs ANSWERED FOR THE BEST GINGERBREAD CAKE RECIPE

Is it true that this recipe uses only 1/4 cup coconut flour and no other flour? Yes. Looking at the recipe below, you might think that only a quarter cup of coconut flour and 2 tablespoon cocoa powder might not be enough to make a double layer 6-inch cranberry gingerbread cake, but it does. I had my doubts too, but it works. Between the eggs, almond butter, and spices, you have enough ingredients to create a beautiful cake.
Can I make this Gluten-Free Gingerbread Cake in advance? Yes. You can bake the cakes 3 days in advance, let them come to room temperature, wrap them tightly with stretch film and keep in the fridge. Be sure to take them out of the fridge a few hours before you are ready to serve so that they can come to room temperature.
Can I make the cranberry compote in advance? Yes, you can. I usually make it a day in advance and keep it in the fridge in an airtight container.
I don’t own 6-inch cake pans. Can I bake this in a 9-inch cake pan? Yes, you can. The baking time will be slightly longer as the gingerbread cake batter that is baked in a 9-inch cake pan will take 30-35 minutes to fully bake.

My New Favorite Gadget In the Kitchen:

I baked the cakes in my new Wolf Gourmet Countertop Oven. It is a lifesaver in that I do not have to heat the big oven just to make a small cake. I have been using it since Thanksgiving and has been my go-to oven for everything from casserole dishes to cakes or even for toasting bread. It is large enough that I can bake a 9 by 13-inch casserole dish or two 6-inch cakes at one time. It is dependable, easy to clean, and with several settings, it does more than just baking a cake. Not to mention, it looks gorgeous in my kitchen. If you are in the market for one, I cannot recommend it enough.

Other Gluten Free Dessert Recipes You Might Also Like:

Gluten Free Gingerbread Cake Recipe

Refined sugar and gluten free gingerbread cake made with coconut flour and garnished with maple sweetened cranberry compote and maple whipped cream. Festive and colorful enough to impress everyone for all your holiday celebrations.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Total Time 1

Servings slices

Calories 473kcal

Author Aysegul Sanford

Ingredients

For the Cranberry Compote:

8 ounces fresh cranberries
1 cup maple syrup
Pinch of salt

For the Gingerbread Cake Batter:

½ stick 2 oz. unsalted butter
½ cup (2.6 oz.) coconut sugar
¼ cup maple syrup
4 eggs
¾ cup unsweetened almond butter
¼ cup (1 oz.) coconut flour
2 tablespoons unsweetened cocoa powder
1 tablespoon ground ginger
Zest of a lemon
2 ½ teaspoons lemon juice freshly squeezed
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon kosher salt
1 ½ cups maple whipped cream

Instructions

Preheat the oven to 350 Degrees. Lightly grease two 6-inch cake pans or one 9-inch cake pan. Line them with parchment paper and set aside.
To make the cranberry compote: Place cranberries, maple syrup and salt in a small saucepan. Cook over medium-high heat for 8-10 minutes. The cranberries will start to pop. Mash them lightly and set aside to cool.
To make the gingerbread cake batter: Place the butter, coconut sugar, maple syrup in a small saucepan. Cook, stirring occasionally, in medium heat until butter completely melts (but not burns), 10 minutes or so. Set aside to cool.
Place eggs, almond butter, coconut flour, cocoa powder, ground ginger, lemon zest, lemon juice, vanilla extract, baking soda, ground cinnamon, ground cardamom, and salt in the bowl of a food processor. Blend for 30 seconds on high speed, or until fully combined. Add the melted coconut sugar-butter mixture and blend for another 30 seconds or until the batter is smooth. You might want to stop a few times to scrape the sides of the bowl to make sure everything is fully combined.
Set aside half of the cranberry mixture to use as garnish later on.
If you are using two 6-inch cake pans, divide the batter amongst the pans. Drop bits of the remaining cranberry compote all around the pans and them swirl around with a knife until mostly incorporated.
Bake for 20 minutes or until a toothpick inserted in the middle comes out almost clean. If using one 9-inch cake pan, please read the notes below.
Let the cakes cool in their respective pans for 30 minutes on a wire rack. Then using a knife, gently loosen the cakes from the sides of the pans. Turn the pans over to get the cakes out and let them cool completely.
To Assemble: Layer the cakes with whipped cream. Top them off with the reserved cranberry compote.
Slice and serve.

Notes

If using 9-inch cake pan, the baking time would be 30-35 minutes.
To make it ahead:
The Cake: You can bake the cakes 3 days in advance, let them come to room temperature, wrap them tightly with stretch film and keep in the fridge. Be sure to take them out of the fridge a few hours before you are ready to serve so that they can come to room temperature.
The compote: You can make the compote a day in advance and keep it in the fridge until you are ready to use.

Nutrition

This recipe has been adapted from Danielle Walker’s Against All Grain Celebrations.

The post Gluten Free Gingerbread Cake With Cranberries appeared first on Foolproof Living.

Caramel Nut Tart

Aysegul Sanford — Sat, 09 Dec 2017 23:07:30 +0000

After a whole day of shooting, I just sat down to write this and coincidently it started snowing. Magical, just like that. This is the first snow of the season. My husband just lit the fireplace and it started getting warmer in the living room. Perfect for writing.

I love that this is our routine now. As soon as he comes home, he lights the fireplace and we sit in front of it all night long. Lately, we have also been into cracking our own nuts. It is almost like a fun competition between the two of us. Who is going to crack faster without ruining the nut inside? Not much of an adult behavior, but so much fun to say the least.

So last week, after I won the competition(!!), we ended up with so much nuts that I decided to make this caramel nut tart. We both loved it so it had to be shared.

In my opinion, this tart is the dictionary definition of a nut lover’s dream dessert. Therefore, if you have family and friends, who love nuts you ought to give this recipe a try.

About The Recipe:

Make the Tart Crust First:

As in most tart recipes, this caramel nut tart has two components. First, you make the tart crust. I am not going to lie to you; I am scared of pie dough. For some reason, I can never get it right like the incredible pie photos you see on Instagram this time of the year. Hence, there is no pie photos on my Instagram feed.

However, this tart crust is nothing like pie dough. It comes together easily and there is no guessing of how many tablespoons of water you need to put to get the right texture. I wrote the recipe below with super specific instructions. If you are like me, need detailed foolproof instructions, you are at the right place.

The best thing about this tart is that if you have your crust ready, it comes together in less than 45 minutes. If you can, I recommend making the crust a day or two in advance and keep it in the fridge so that it will be ready when you are ready to bake.

Are You Scared of Making Your Own Caramel? Me, too.

Second component is making the nut-caramel filling.

Now, I know some of you are scared of making your own caramel. Believe me, you are not alone. However, this Sucanat-sweetened caramel is rather easy to make. Unless you are proficient of making caramel, I highly recommend investing in a candy thermometer as the temperature and texture is crucial for making caramel.

Once the temperature reaches 260 F degrees, all you have to do is to add in the cream, butter, vanilla extract, and bourbon. If you are not a fan of bourbon or serving this to kids, feel free to omit it. Once you mix in the nuts, you pour the mixture into the par-baked and cooled crust and bake for 10 minutes in the oven.

Once it is out the oven, it is the hardest part, because you have to wait. It has to cool down. Otherwise, not only you won’t be able to slice it, but also it will melt on you. So do yourself a favor and wait until it fully cools down.

A Few Notes on The Recipe:

– Slicing this caramel nut tart is not as easy as slicing a cake. I found that a serrated knife works best.
– If you have never used Sucanat in your baking before, I cannot recommend it enough.This is the brand I use. (affiliate link)
– I served my caramel nut tart with a scoop of ice cream. However, I just tried it with a generous dollop of creme fraiche and it was not too shabby.
– If you want to make it a day in advance, you can certainly do so. Just make sure to cover it with plastic after it fully cools down and keep it in the fridge. Take it out 30 minutes before you are ready to serve, sprinkle it with flaky salt, and accept the compliments.

Caramel Nut Tart Recipe

Nut Lovers rejoice! We are making Caramel Nut Tart today. Naturally-sweetened with Sucanat, this tart is the dictionary definition of a nut lover’s dessert. Crunchy, buttery, and caramel-y, it is a dream tart to serve year round.

Course Dessert

Cuisine American

Prep Time 40

Cook Time 40

Total Time 1 20

Servings slices

Calories 606kcal

Author Aysegul Sanford

Ingredients

For the tart crust:

1 large egg yolk
1 tablespoon heavy cream
½ teaspoon vanilla extract
¼ cup (1 ⅓) ounces Sucanat this is the brand I used
1 ¼ cups (6 ¼) ounces all-purpose flour
¼ teaspoon salt
8 tablespoons unsalted butter cut into small cubes – chilled

For the Caramel Nut Filling:

1 cup (5 ⅓) ounces Sucanat
½ cup water
¼ teaspoon salt
⅓ cup heavy cream
3 tablespoons unsalted butter
1 tablespoon bourbon optional
1 tablespoon vanilla extract
2 cups unsalted mixed nuts I used a combination of pistachios, pecans, walnuts, hazelnuts, and cashews
½ teaspoon flake sea salt

To serve:

1 cup vanilla ice cream optional

Instructions

To make the tart crust:

Whisk together the egg yolk, heavy cream, and vanilla extract in a bowl. Set aside.
In a spice grinder, grind Sucanat until fine and powdery.
Place Sucanat, flour, and salt in the bowl of a food process. Pulse a few times to ensure that they are mixed.
Scatter chilled butter cubes on top and pulse until mixture resembles coarse cornmeal, 15 (1-second) pulses.
While the food processor is running, slowly pour the egg mixture through the tube and process until the dough barely comes together, about 12 seconds.
Transfer the dough onto a clean surface and shape into a 6-inch disk.
Wrap it tightly with stretch film and place in the fridge for at least 1 hour. You can make this 2 days in advance and keep it in the fridge until you are ready to use. It can also be frozen up to 2 months.
Remove the tart dough from the fridge and let it sit on the counter for 10 minutes.
On a lightly floured surface, roll it onto an 11-inch circle and transfer it to a 9-inch tart pan with a removable bottom. Gently ease the dough into the pan by lifting edges of the dough with your hand while pressing into the corners and the fluted sides of the pan.
Run your rolling pin over the top of pan to remove any excess dough. Loosely cover the tart pan with stretch film and place in the fridge for 30-minutes. (Dough-lined tart pan can be wrapped tightly in plastic and refrigerated for up to 2 days or frozen up to 1 month)
Pre-heat the oven to 375 Degrees.
Place the dough-lined tart pan on baking sheet, line with a double layer of aluminum foil, making sure to cover the edges to prevent from burning, and fill with pie weights (or dried beans).
Bake until the crust is golden brown, for 30 minutes, rotating pan halfway through the baking to ensure even baking.
Remove pie weight and let the crust cool on the kitchen counter.
Do not turn the oven off. Turn it down to 350 degrees F.

To make the caramel:

Heat Sucanat, water, and salt in a small-size tall-sided saucepan over medium-high heat, stirring occasionally until Sucanat fully dissolves.
Reduce the heat to medium and simmer, stirring constantly, until it is slightly thickened (vigorously bubbling) and registers 260 F degrees. This should take 10-12 minutes.
Off the heat, carefully pour in the heavy cream and swirl to incorporate. Be careful as it will vigorously bubble. Once the bubbling subsides, whisk in butter, bourbon (if using), and vanilla extract.
Stir in the nuts.
Pour warm filling into the cooled crust. Using the back of a spatula, evenly distribute the mixture.

Bake the tart:

Set tart-pan on a baking sheet and bake until caramel is vigorously bubbling, about 10 minutes.
Let it cool for at least 2 hours and then sprinkle it with sea salt.
When ready to serve, carefully remove the tart from the pan, slice and serve with a scoop of your favorite ice cream or just by itself.

Nutrition

This recipe has been adapted from America’s Test Kitchen’s Naturally Sweet Cookbook.

The post Caramel Nut Tart appeared first on Foolproof Living.

Sweet Potato Souffle

Aysegul Sanford — Sat, 25 Nov 2017 14:58:04 +0000

I recently watched Trisha Yearwood make this Sweet Potato Souffle recipe on her show as I was working on another recipe. It looked so good that I could not help but turn the oven on to bake the sweet potatoes that I bought for a soup recipe that I wanted to try this week. Oh well, I guess I will make the soup some other time…

It ended up being so good that I had to share. This Southern-style sweet potato souffle (or some also call “sweet potato casserole”) is the perfect side dish for your holiday table. Made with heavy pecan topping it is truly delicious. It is surely one of my favorite Thanksgiving side dishes.

The best part is that with a little bit of advance prep, it can be put together in just about 10 minutes to bake right before serving. Intrigued? Let’s break it down.

Sweet Potato Souffle Ingredients:

This recipe has two sets of ingredients. The first set is the pecan topping and the second one is the sweet potato casserole part aka the souffle.

Pecan Topping:

To make the pecan topping, you will need:

Pecans
Brown sugar (or coconut sugar)
All-purpose flour
Unsalted butter (or coconut oil) at room temperature

Sweet Potatoes:

To make the fluffy sweet potato souffle you will need:

Unsalted butter (at room temperature)
Sweet potatoes
Large eggs
Sugar
Vanilla extract
Whole milk
A pinch of salt.

How To Cook Sweet Potatoes for this recipe

I followed in Trisha’s footsteps to roast the sweet potatoes. To roast sweet potatoes:

Preheat the oven to 350 degrees. Cover a sheet pan with aluminum foil and set aside.
Poke sweet potatoes with a fork in several places and place on the sheet pan.
Roast for about an hour and 15 minutes or until a knife inserted into a sweet potato comes in and out easily. I usually turn them halfway through to make sure they are roasted evenly.
Let them cool 10-15 minutes and remove the flesh using a spoon. Place it in a large mixing bowl.

How to Make Sweet Potato Souffle?

Once the sweet potatoes are cooked, the process of making this sweet potato souffle recipe is quite easy and quick with three steps:

Prepare the sweet potatoes filling /mixture (aka the bottom layer): Mix together the sweet potato flesh with eggs, sugar, vanilla extract, milk and a pinch of salt. You can use a stand mixer or a hand mixer to do this. Transfer the mixture into an 8X11 or 9X13 oven proof casserole dish (or large soufflé dish) that is greased with butter.

Make The Pecan Topping: Mix together roughly chopped pecans, all purpose flour, butter, and brown sugar. It should look like streusel topping.
Assemble & Bake: Distribute the sweet potato souffle topping evenly over the sweet potato mixture. Bake in a preheated 350 F degree oven for 40 minutes.

Pecans coated with brown sugar and butter give the sweet potatoes a surprising “streusel” like crunch. With every bite, you will want to eat more. Guaranteed.

Make ahead & Storage Instruction

To Make Ahead

You can prepare every component of this baked sweet potato soufflé recipe a day in advance and bake it right before serving. To do so:

Roast the sweet potatoes, let it cool for 20 minutes, and prepare the sweet potato casserole layer (the bottom layer). Place it in an airtight container and keep it in the fridge.
Make the pecan topping and place it in a seperate airtight container and keep it in the fridge.
Assemble right before serving: Spread the sweet potato mixture in an oven-proof casserole dish. Top it off with the pecan crumble topping.
Bake in a 350 F degree oven for 40 minutes or until bubbling.

Storage: What to do with the leftovers?

I doubt that you’ll have any leftovers but if you do, place them in an airtight container and keep it in the fridge for up to 3 days.

FAQ:

What is the difference between sweet potato souffle and casserole?

For questions like this, I usually go to big recipe sites like Food Network and All Recipes. When you look at their sweet potato souffle and sweet potato casserole recipes, you’ll see that they are pretty much the same thing. From what I understand, most people use the terms sweet potato souffle and sweet potato casserole interchangeably.
However, I have seen some other recipe sites differentiate their sweet potato casserole recipe by adding all-purpose flour into the sweet potato mixture to make it fluffier.
To be honest, I do not see the need to add in any flour and I think this Southern-style sweet potato souffle recipe is perfectly fluffy without it.

Is Sweet Potato Souffle a Dessert?

I usually serve this as a side dish to serve with Turkey for Thanksgiving. However, it is perfectly sweet enough to serve as a dessert.

Can I Serve This Recipe Cold or At Room temperature?

You sure can. I think it tastes very good when it is chilled or when it is served at room temperature.

Recipes Tips & Tricks:

Ingredient substitutions: You can substitute coconut sugar for brown sugar for the topping. However, I do not recommend doing so for the sweet potato layer.
Let baked sweet potatoes cool down before making the mixture: It is imperative that you let the sweet potato flesh cool down before mixing it with eggs. If it is too hot, the residual heat might turn your eggs into scrambled eggs.
Use different nuts: I think we can all agree, a true Southern style sweet potato souffle is made with pecans, you can also use walnuts in this recipe.

In the midst of prepping for Thanksgiving day, if you need an easy-to-make but delicious side dish /dessert with amazing flavors you have got to try this Trisha Yearwood Sweet Potato Casserole recipe.

I promise it will not disappoint.

Other Sweet Potato Recipes you might also like

Other Thanksgiving side dishes you might like

Delicata Squash Recipe
Apple Salad Recipe
Roasted Carrots – with the volume turned up!
Wild Rice Salad Recipe
Vegan Butternut Squash Soup
Stuffed Acorn Squash

Sweet Potato Souffle Recipe

My adaptation of Trisha Yearwood’s Sweet Potato Souffle Recipe. Roasted sweet potatoes mixed with sugar, milk and egg mixture, topped off with a pecan-heavy streusel topping and baked in the oven for a warm and sweet treat. Whether you make it for your Thanksgiving table or for any other special occasion, this recipe is guaranteed to impress.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 778kcal

Author Aysegul Sanford

Ingredients

For the Souffle:

1/2 cup unsalted butter, at room temperature (4 oz. or 1 stick) plus 1 tablespoon (to grease the casserole dish)
5 medium sweet potatoes you need 5-6 cups flesh
2 large eggs at room temperature
1 cup granulated sugar (Or cane sugar)
1 1/2 teaspoons vanilla extract
1/2 cup whole milk (or almond milk)
1/8 teaspoon kosher salt

For the toppings:

1 cup pecans coarsely chopped
1 cup brown sugar (or coconut sugar)
1/2 cup all-purpose flour
1/4 cup unsalted butter, softened (2oz. or 1/2 stick)

Instructions

To Bake The Sweet Potatoes:

Preheat the oven to 350 degrees F.
Using a fork, poke the sweet potatoes and place them on a foil (or parchment) covered sheet pan. Bake for an hour and 15 minutes, or until a knife inserted in a potato comes in and out easily. (The original recipe states to bake it for an hour, but it took me 15 more minutes. Keep an eye on it after an hour.)
Take it out of the oven and let it cool for 20 minutes. Do not turn the oven off.

To Make the Sweet Potato Souffle (aka the bottom layer)

Using the 1 tablespoon of butter, generously grease an oven-proof casserole dish (I used an 8X11 pyrex but 9X13 would also work). Set aside.
Peel the sweet potatoes and place the flesh into the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).
Add the rest of the butter, eggs, sugar, vanilla extract, milk, and kosher salt in the bowl. Mix until they are all combined.
Place the mixture into the buttered baking dish.

To Make the pecan topping:

Mix together pecans, brown sugar, flour, and 1/4 cup butter in a small bowl. Use a fork to incorporate all the ingredients.

To assemble & bake:

Spoon the pecan topping over the sweet potato mixture evenly making sure to cover the top fully.
Bake it in the oven for 40 minutes. Let it cool down for 10 minutes before serving.

Video

Notes

How to make it ahead? You can prepare every component of this baked sweet potato souffle recipe a day in advance and bake it right before serving. To do so:

Roast the sweet potatoes, let it cool for 20 minutes, and prepare the sweet potato casserole layer (the bottom layer). Place it in an airtight container and keep it in the fridge.
Make the pecan topping and place it in a separate airtight container and keep it in the fridge.
Assemble right before serving: Spread the sweet potato mixture in an oven-proof casserole dish. Top it off with the pecan crumble topping.
Bake in a 350 F degree oven for 40 minutes or until bubbling.

What to do with leftovers? Leftovers can be stored in an airtight container (after they come to room temperature) and be kept in the fridge for up to 3 days.

Nutrition

Adapted from this recipe.

The post Sweet Potato Souffle appeared first on Foolproof Living.

Homemade Maple Whipped Cream

Aysegul Sanford — Wed, 23 Aug 2017 14:32:47 +0000

Do you remember when last year America was hit with a canned whipped cream shortage? Due to widespread nitrous oxide (which fuels the expulsion of whipped cream from spray cans) shortage, supermarkets across the country could not fill their shelves with one of the most sought after sweets of our time.

Fast forward to today, thank God the shortage is over. Now, we are tortured by the canned whipped cream commercials on Food Network. Literally, every other commercial is about how wonderful it is to top your food or beverage with America’s favorite sweet condiment.

This whole thing blows my mind to no end, because I think it is a testament to how lazy we can be. Also because it LITERALLY takes 5 minutes to whisk heavy cream to have a bowl of fresh whipped cream without all the sugar, preservatives, and artificial flavors used in these cans.

About This Maple Whipped Cream Recipe:

My recipe, on the other hand, has only 4 ingredients in it: Heavy cream, maple syrup, vanilla extract and a pinch of salt. You guys, that is it. No additional flavors, sweeteners, or other difficult-to read ingredients to preserve it.

Now, the maple whipped cream recipe below makes 2 cups of whipped cream, but if you need less than that feel free to halve the ingredients. The whipping time will not change. Need more? Double it.

It keeps well in the fridge up to two days as long as it is placed in an airtight container.

Finally, I am publishing this recipe as I used it as topping in an upcoming chocolate almond flour cake (will be posted later this week). However, in addition to using it in cakes, I also use it to top off summer berries (or other seasonal fruits), ice coffee, or even my summer smoothies.

Seriously, if you give this recipe a try I can guarantee that you will never go back to supermarket bought canned whipped cream. For reals.

Use this maple whipped cream in these recipes:

Maple Whipped Cream

Homemade Maple Whipped Cream Recipe: Whether you use it on a cake or to simply top a bowl of fresh fruit, this maple sweetened whipped cream taste delicious and ready in 5 minutes.

Course Sweets

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Total Time 5

Servings cups

Calories 467kcal

Author Aysegul Sanford

Ingredients

1 cup heavy cream cold
2 tablespoons maple syrup
1/2 teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
1/8 teaspoon salt

Instructions

Attach the whisk attachment to a standing mixer*1.
Add all the ingredients into the bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.

Video

Notes

Alternatively, you can whip it by hand (or with a handheld mixer). If you do so, it might take a few minutes longer.
This recipe makes 2 cups of whipped cream. If you want to half the amount, simply halve the ingredients and follow the instructions. Whipping times will not change.
You can make this maple whipped cream a day ahead. Simply whip it up, cover with stretch film and store in the fridge until ready to use.

Nutrition

This recipe is adapted from America’s Test Kitchen’s cookbook Naturally Sweet.

The post Homemade Maple Whipped Cream appeared first on Foolproof Living.

Spicy Candied Nuts

Aysegul Sanford — Mon, 19 Dec 2016 14:21:25 +0000

We decided to stay home for Christmas this year. Since we already spent Thanksgiving with family, we are going to have a quiet day at home. I am happy about this, because I really do not feel like travelling. Like I usually do, I will make a big pot of roast and serve it along with a few appetizers and a bottle of wine. However, this year for New Years Eve, we are planning to have a small party at our house. Nothing too big, just a couple of friends… Of course, I am in charge of food. Since a few of our friends are vegetarian, I am planning on a meat-free spread. The plan is to play games, eat and drink good food, and watch the fireworks in downtown Atlanta.

This post has been sponsored by Kroger. All thoughts and opinions are my own.

So the menu… When it comes to entertaining friends at home, I have a few go-to recipes. Since it is not going to be a formal sit-down dinner, I always start with a couple of appetizers that people can serve themselves. And what is better than a cheese plate with lots of fresh fruits, a few different kinds of cheese, and some dips served with crackers. I usually include a few different kinds of nuts as well, but this year I am taking it a step further and including these spicy candied nuts in my cheese plate. They are delicious, addictive, and perfect for entertaining.

About the Nuts:

One thing I love about this recipe is that you can use any nuts you like. Just mix them up as you please. Here, the important thing is to make sure to purchase the freshest nuts you can get your hands on. Here in Atlanta, I go to our local Kroger, because they have a new line of products called Simple Truth. Their products are mostly organic, natural, and free from artificial flavors. Plus, in addition to a wide variety of nuts, you can pick from different kinds of tasty snacks like toasted corn, chips, and trail mix. Perfect for all my entertaining needs.

About This Spicy Candied Nuts Recipe:

The process of making these spicy candied nuts could not be easier. You make a simple syrup flavored with a bunch of spices and roast the nuts with the mixture. Once it is cooled, it is ready to serve. I used a few sprigs of fresh rosemary, because we love rosemary. If you are not a fan, just omit it.

In terms of the simple syrup, I initially planned on using coconut sugar. As you may have read in my coconut sugar cookies recipe post, coconut sugar is my new favorite ingredient to use in my baking. However, for this recipe it did not provide the results that I was hoping for. The simple syrup that I made with coconut sugar did not pair well with the spices and ended up having a bitter and unpleasant taste. Certainly not something I was aiming for. So I made another one, but this time I used sucanat (aka natural cane sugar) and it was perfect.

In terms of nuts, I used hazelnuts, cashews, pecans, and almonds. Though like I mentioned earlier, any nuts would work. The nuts I used were all raw and unsalted, but if you prefer you can use already roasted and salted nuts. Though if you do, I recommend adjusting the amount of salt you use in your sucanat simple syrup. In the recipe below, you will see a long list of spices. If you are missing one or do not care for it, simply omit it.

How to Serve:

As you can see in the photos, I served them with a few kinds of cheese, dried and fresh fruit, some unshelled nuts (just because they are fun), crackers, my homemade Mediterranean hummus, and some snacks like roasted corn and soy nuts on a wood cutting board. I usually fill the cutting board with as much as I can and use small bowls and plates to serve around the board. This way everyone can treat him/herself as they please. Plus, I think it makes it easier when it comes to replenishing it throughout the night.

Everything you see in these photos was from our local Kroger. I love that I can find everything I am looking for in one quick visit and am able to find healthy and fresh ingredients every time I need to entertain. I highly recommend giving a try to the Simple Truth product line for all your holiday entertaining needs this season.

Finally, the folks over at Kroger are allowing me to give one of my readers a $50 gift card. ~~To get a chance to win, leave a comment below telling me about your plans for this New Year Eve before January 1st, 2017 – 12PM EST~~. I will announce the winner via e-mail and here in the blog post. This giveaway is open to U.S. residents only. Good luck friends!

***** THE GIVEAWAY IS CLOSED. Linda is the winner. *****

Spicy Candied Nuts

Whether you use it for entertaining, edible gifts, or just to snack on for yourself, these Spicy Candied Nuts are totally delicious and addictive. They are naturally sweetened with natural cane sugar and flavored with cinnamon, cumin, red pepper flakes, and ginger. Ready in less than half an hour and guaranteed to impress.

Course Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cups

Calories 1018kcal

Author Aysegul Sanford

Ingredients

½ teaspoon ground cinnamon
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon cayenne pepper optional
1 teaspoon kosher salt divided
1 cup Sucanat I used Wholesome brand
1/3 cup water
5 cups mixed unsalted and unroasted nuts cashews, almonds, pecans, hazelnuts, etc.*
1 sprig of fresh rosemary leaves torn

Instructions

Preheat the oven to 350 F degrees. Line a baking sheet with parchment paper.
Mix together all the spices and ½ teaspoon salt in a bowl. Set aside.
Place sucanat, water, and rest of the salt in a saucepan. Stirring occasionally, bring the mixture to a boil over medium-high heat. Turn down the heat to medium-low and cook until it is slightly thickened, 4-6 minutes. Off the heat, stir in the spices.
Spread the nuts in the prepared baking sheet and roast for 5 minutes. Take it out of the oven and drizzle it with the mixture. Give it a big stir to make sure that the nuts are fully coated with the sugar syrup.
Bake for 20 more minutes, stirring and flipping the nuts three times during the process. You will see that as they bake the syrup will thicken and stick to the nuts.
Take the nuts out of the oven, stir in the rosemary leaves, and let them cool on the counter.
When ready to serve, break up the nuts if there are clustered, and serve.

Notes

-If you want you can make this recipe a day in advance, and once it is completely cooled, break the nuts apart and store them in an airtight container in room temperature. When ready to serve, you can re-heat them in a low temperature oven (250 F°) for a short amount of time (less 10 minutes).
– If you have any leftovers, you can freeze them in an airtight container up to a month.

Nutrition

The post Spicy Candied Nuts appeared first on Foolproof Living.

Honey Sweetened Blueberry Hot Toddy

Aysegul Sanford — Mon, 05 Dec 2016 22:24:14 +0000

Last week was a tough one. Tuesday morning started like any other morning. I woke up early, read the news, and started working at 8am. Half an hour later, as I was typing an e-mail, I realized a tingling feeling on my left hand. I shrugged it off and thought that it would go away. It didn’t. Instead, it spread to the whole left side of my body. I went out to get some fresh air, but it did not work. Not only I wasn’t feeling better, but also I was feeling like my tongue was going numb as well. I tried to swallow but I couldn’t.

To make matters worse, Dwight had just left home to go for a run without his phone. In panic, I called my husband’s best friend. Luckily, he answered the phone. He quickly came by, picked me up, and took me to the ER. After 6 hours of blood tests, cat scans, and x-rays later, my doctor said that I had a pinched nerve in my neck and that was the cause of the numbness.

Prior to that day, I was photographing almost every day. My back was hurting a lot, but instead of resting, I was ignoring it. As a result, my body pushed the breaks on my behalf and thought me a very important lesson. Since then I have also gotten a little bit of a cold and feeling like my lungs are congested. I feel like my body is begging me for some rest. Thankfully, instead of putting me on any medication my doctor suggested that I stay in bed and rest as much as I can. So I am taking it easy, resting a lot more, and nourishing my body with heartwarming soups and drinks. This honey-sweetened blueberry hot toddy is one of them.

After we came back from the hospital, my husband decided to take the matters into his own hand and went to the supermarket to get me some healthy food. A few hours later, he came back with bags full of fresh produce. In addition to winter vegetables, he also bought 5 pints of blueberries, as he knows how much I love them. They are my absolute favorite food to snack on and since they are available year-round I always keep some in my fridge. In the next few days, I snacked on some and on Friday night, after it got very cold, I decided to use the rest to make this homemade blueberry hot toddy.

About this Honey-Sweetened Blueberry Hot Toddy

Hot toddy is one of the easiest drinks you can make. Basically, you pour some boiled water in a mug, add some freshly squeezed lemon juice, a shot of bourbon (or brandy) and sweeten with sugar. However, for my recipe, I wanted to take it up a notch.

First, I used the rest of the blueberries to make a honey-sweetened simple syrup as the base of my hot toddy. I used blueberries intentionally as they are full of antioxidants and vitamins and they help reverse damage done by toxins. Exactly what I needed…

Second, I strained the simple syrup and divided it in between 2 mugs. To finish it up, I added some boiling water, a shot of bourbon and a generous squeeze of lemon juice in each cup. It ended up being a healer. I swear I could literally feel that I was getting better with every sip.

So next time you are feeling under the weather or simply want to warm the hearts of your guests, reach out for this blueberry hot toddy recipe. With its gorgeous and festive maroon color, I think it is the perfect drink to serve during the holidays.

OTHER BLUEBERRY RECIPES YOU MIGHT LIKE

Gluten-Free Healthy Blueberry Muffins
Blueberry Feta Spinach Salad
Blueberry Sweetened Spelt Scone Recipe
Vegan Blueberry Peach Tart
Blueberry Lemon Tartlets

Honey Sweetened Blueberry Hot Toddy

With its festive color, this honey-sweetened blueberry hot toddy recipe is the perfect drink to serve during the holidays (or any other time of the year). As the name suggests, it is sweetened with honey and healthy blueberries. It takes less than 15 minutes to make and I think it is the best remedy for those who are feeling under the weather or need a pick-me-up.

Course Drink

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 411kcal

Author Aysegul Sanford

Ingredients

To make the Blueberry Honey Cinnamon Syrup:

1 cup honey
1 cup fresh blueberries rinsed - plus as garnish
1 1/2 tablespoons lemon juice freshly squeezed - plus slices as garnish
1/8 teaspoon ground cinnamon

To make the Hot Toddy:

8 oz. whiskey or brandy
8 oz. Blueberry-Honey syrup
8 oz. boiling hot water

Instructions

Place honey, blueberries, lemon juice and ground cinnamon in a small saucepan over medium heat. Bring it to a boil, reduce the heat and let it simmer for 10 minutes.
Using the back of a fork, mash the blueberries. Turn the heat off and let it cool for 10-12 minutes. Strain the mixture through a fine mesh strainer.
Divide the Blueberry-Honey syrup amongst 4 glass tea cups (or large coffee mugs).
Top each cup off with 2 oz of whiskey and 2 oz. of boiling water.
Garnish each cup with a slice of lemon and blueberries.
Serve immediately.

Nutrition

The post Honey Sweetened Blueberry Hot Toddy appeared first on Foolproof Living.

The Ultimate Chocolate Bundt Cake

Aysegul Sanford — Mon, 05 Dec 2016 22:01:53 +0000

You know how there are some recipes you go back to again and again, simply because you haven’t found a better one? Well, this chocolate bundt cake recipe is one of those for me. It was one of the first recipes that I shared on Foolproof Living when I first started blogging.

Since then, I have made it so many times and received so many compliments each time I shared it with people, that I decided to update it with new photographs, notes, and more of a “Christmas look”.

First thing you need to know – and you can take my word for it – this cake is actually very easy to make. As long as you have a 10-cup bundt pan, you are good to go. You do not need to have a fancy mixer or any other baking equipment to make it.

Basically, you mix wet ingredients with dry ingredients, pour it into a bundt pan, and bake it. It is that easy. I am telling you this because last week as I was photographing it, I posted a picture of it on Instagram with a note saying, “This is a simple chocolate cake dressed up for Christmas.” Then, a couple of good friends joked about it, as they were skeptical of my definition of “simple”.But seriously, it may look fancy but it is really easy to make.

Secondly, I know some of you might be nervous about getting cakes out of a bundt pan in one piece. Believe me, I feel you. However, please know that as long as you generously butter and flour the pan, and wait for the cake to cool down to room temperature (or to a level where you can comfortably hold the pan with your hands without burning yourself), you are good to go.

Oh, and also – you need to have a good recipe. But no worries, this chocolate bundt cake recipe is 100% foolproof.

How to make a chocolate cake from scratch

The recipe for chocolate bundt cake has 3 folds.

First, you prep the batter: To do so, you start by melting some butter with cocoa powder and water. This is the “chocolate” part of the recipe. I recommend doing this at the very beginning as you’ll need it to cool down while you are getting the other ingredients.

While it is cooling down, mix together sour cream and vanilla and set them aside. Sour cream is crucial for this chocolate bundt cake to be moist.

In a large bowl (this would be the bowl you will mix everything so pick one accordingly), whisk together the dry ingredients: flour, sugar, and baking soda.

Second, pour in the now-cooled cocoa-butter mixture into the dry ingredients and gently fold it in in two batches. Whisk in the eggs one at a time and mix until fully incorporated.

Third, oil and flour a 10-cup bundt cake pan generously. Pour in the batter into the bundt pan.

How long does it take to bake a chocolate cake

This easy chocolate bundt cake recipe takes between 40-45 minutes to bake at a preheated 350 degree oven. However, I recommend testing the doneness by doing the toothpick test to make sure that it is fully baked.

How long to let cake cool in the bundt pan

It is imperative that you let the cake cool for at least 30 minutes for it to come out of the bundt pan in one piece. In my experiments, I found that 30 minutes is usually enough, but if you have time and don’t mind waiting, I recommend letting it fully cool to room temperature before inverting it onto a plate.

A Word on using dutch-processed cocoa powder

I wanted to take a moment here and mention the importance of using Dutch processed cocoa powder in this recipe. If you are a regular baker you probably know that it is NOT the same thing with regular cocoa powder. As a matter of fact, if you substitute Dutch-processed version with regular cocoa powder, this sour cream chocolate cake will have a very tart and acidic taste.

Luckily, nowadays most supermarkets sell Dutch-processed cocoa powder. If you can’t find it, you can also order it online. This is the brand (affiliate link) I used in my chocolate bundt cake recipe here.

How to make chocolate glaze for bundt cake

The last step in this recipe is making the chocolate glaze and all the fun decorations on top.

The chocolate glaze I used in this recipe is the one that I use every time I need to glaze anything with chocolate. It is made by melting baking chocolate with honey by pouring hot (boiling) heavy cream and whisking until smooth.

You can certainly make it with granulated sugar only, but I highly recommend using honey as well as I think it adds another layer of flavor to the whole recipe.

This sauce is somewhat thick, but if you want a thinner (more pourable) chocolate glaze for this bundt cake, simply increase the amount of heavy cream you use in the recipe until it reaches the consistency you want.

How to decorate a chocolate bundt cake

Last but not least, since it is December, for the this updated version, I wanted to dress it up appropriately for the season and turn it into Christmas bundt cake recipe that you can easily make in your own kitchen.

To decorate it, I made sugared cranberries that I found in Food Network Magazine. Then I placed them on my bundt cake after I smothered it with chocolate. To finish it off, I sprinkled it with pistachios and some baby basil leaves (though basil leaves for more for the photos).

While it ended up being perfectly dressed for the season, certainly one that you can add in your Christmas bundt cake recipes collection, you can easily decorate it with anything you have on hand.

Alternatively, you can use fresh berries, sliced oranges, or go all chocolate and top it off with mint chocolate. Seriously, use your imagination, sky is the limit.

How long does bundt cake last

This cake will last for up to 2 days on the kitchen counter as long as it is kept in an airtight container. I use a cake stand with a glass lid to cover it, similar to this one (affiliate link).

Can I freeze this chocolate bundt cake

You can freeze this bundt cake after it is fully cooled down to room temperature. If you decide to do so, I recommend:

Placing the leftover slices in an airtight container and freezing them in it. With that being said, if you want you can freeze the whole bundt cake. If you decide to do so, be sure to wrap it tightly with stretch film to prevent freezer burn.
Making the glaze right before serving it. In other words, I do not recommend freezing it with the chocolate glaze.

Whether you make it for the holiday season like I did or for a fun birthday party gathering, this easy chocolate bundt cake recipe is guaranteed to impress.

If You Liked This Simple Chocolate Bundt Cake Recipe, You Might Also Like

Chocolate Peanut Butter Globs
Flourless Chocolate Cupcakes
Nutella Sandwich Cookies
Really Good Chocolate Chip Cookies with Sea Salt
Chocolate Almond Bark
Almond Flour Chocolate Cake
Vegan Chocolate Hazelnut Cake with Whipped Ganache – From Vanilla and Bean
One-Bowl Teff Chocolate Cake with Peanut Butter Frosting – From Bojon Gourmet

The Ultimate Chocolate Bundt Cake Recipe

I call this The Ultimate Chocolate Bundt Cake because I think it is the one and only chocolate bundt cake recipe you need. It is super easy to make, incredibly moist and very chocolatey. If you are looking for the perfect bundt cake recipe, you've found it!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 45

Total Time 1 5

Servings slices

Calories 595kcal

Author Aysegul Sanford

Ingredients

For The Cake:

1 cup unsalted butter (8 ounces)
1/3 cup Dutch-processed cocoa powder (1 ounce )
1 teaspoon kosher salt
1 cup water (250 ml)
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all purpose flour (10 ounces)
1 3/4 cups granulated sugar (12.25 ounces)
1 teaspoon baking soda
2 large eggs at room temperature

For The Chocolate Glaze

4 ounces bitter sweet chocolate 60% cocoa- cut into small pieces
1 tablespoon honey
1/2 cup heavy cream
1 tablespoon granulated sugar
3 tablespoons pistachios chopped coarsely

For The Sugared Cranberries (optional):

1/2 cup water
1/2 + 1/2 cup sugar divided
1 1/2 cups fresh cranberries washed

Instructions

Position a rack in the center of your oven and pre-heat it to 350°F. Butter and flour a 10-inch Bundt pan.
To make the batter: Combine butter, cacao powder, salt, and water in a saucepan, and heat it over medium heat. Cook, stirring frequently, until the butter is completely melted. Remove it from the heat, and let it cool for 15-20 minutes.
In a small bowl whisk sour cream and vanilla until combined. Set aside.
In a large mixing bowl, whisk together the flour, sugar, and baking soda.
Pour in the now-cooled cacao powder and butter mixture into the dry ingredients in two batches, and whisk until they are all blended.
Whisk in the eggs one by one making sure that they are fully incorporated into the mixture. Add in the sour cream and vanilla extract mixture. Whisk until smooth.
Pour the batter into the prepared bundt pan. Bake it for 40 to 45 minutes, or until a toothpick inserted comes out clean.
Let the cake cool in the Bundt pan for half an hour before flipping it onto a cake platter.
To make the glaze: Place chocolate and honey in a bowl. Set aside.
Put the heavy cream and sugar in a small saucepan and heat it over medium heat until sugar is fully dissolved. Pour the warm cream and sugar mixture onto the chocolate and honey mixture and stir it until smooth and silky.
Generously spoon the chocolate glaze over the cake.
To make the sugared cranberries: Place 1/2 cup sugar and water in a small saucepan and bring it to a boil. Pour the mixture over the cranberries. Allow it to cool for an hour and drain. Sprinkle 1/2 cup sugar on to a baking sheet. Roll the cranberries in sugar and let them dry for 4 hours.
To decorate the cake for this Christmas Edition: Decorate the top of the cake with sugared cranberries and sprinkle it with pistachios (or other nuts).

Notes

Note: You can use the rest of the sugared cranberries to decorate cupcakes or add them in drinks as garnish.

Nutrition

The recipe for the chocolate bundt cake is adapted from Bi-Rite Market’s Eat Good Food cookbook.

The post The Ultimate Chocolate Bundt Cake appeared first on Foolproof Living.

Cheesy Apple Bites

Aysegul Sanford — Mon, 21 Nov 2016 14:38:31 +0000

This post is sponsored by Domex Superfresh Growers, but all opinions are mine.

Can you believe that we are only 3 days away from Thanksgiving? This afternoon, we will be heading to the farmer’s market to pick up a few more groceries and then I will start prepping for the big day. But before then, I have a super simple, easy and quick to make appetizer recipe to share with you.

When I say ‘quick’ I mean it, because it literally takes 5 minutes to put these cheesy apple bites together. In the midst of all the cooking and prepping, I can’t imagine a simpler appetizer to serve family and friends alongside a glass of champagne.

I know I will be serving them.

The thing about simple recipes is that in order for them to work you have to have incredible ingredients that are able to shine on their own. For this recipe, instead of using crackers to spread the cheese, I used thinly sliced apples. But they are not just any apples.

They are the Autumn Glory Apples, a.k.a. the most delicious and juiciest apples I have ever had. They literally taste like candy with caramel and cinnamon undertones with every bite. And imagine what happens when they are spread with a little bit of cheese and topped off with a few fresh ingredients.

About this Apple Appetizers Recipe:

As I mentioned earlier, putting these together cannot be easier.

To start, lay the apple on its side and cut it thinly (1/4-inch) width-wise. If you prefer, you can use a pairing knife to remove the seeds. I only removed the seeds for the middle slices as the rest had very minimal seeds.

Next, spread it with cheese. Now, if I was serving these just for us I would only spread it with blue cheese because we are a huge fan. However, I know a lot of people, who are not crazy about stinky cheeses. And since I am serving them for a crowd, I also spread them with whipped cream cheese, which is loved by most people I know.

You can certainly, buy cream cheese, bring it to room temperature, and whip it yourself in a standing mixer. However, luckily nowadays most supermarkets carry already whipped cream cheese helping you save time on the prep.

In terms of condiments, I used chopped celery, walnuts, chives and a few pomegranate seeds to make them look festive. The apples are already super sweet, but if you want you can lightly drizzle them with a little bit of honey, especially for the ones spread with blue cheese.

Autumn Glory Apples as “Crackers” On Your Cheese Plate:

This year, in addition to these cheesy apple bites, I will also be putting together a cheese board. When it comes to cheese plates, my rule of thumb is to have only a few types of cheeses. I almost always have a creamy cheese (like Epoisse, goat cheese, herbed cream cheese), a stinky cheese (like blue cheese, gorgonzola, or Stilton), and a hard cheese (like cheddar, Manchego, Gouda).

Alongside with the cheese, I love serving a combination of fresh and dried fruits and some roasted nuts. This year, I am completely ditching the crackers and going for the flavorful and sweet Autumn Glory Apples. You can either slice them like I did or cut big bite-size chunks of them for easy snacking. Either way, they are the perfect pairing for any of your cheese plates and I cannot imagine a better combination.

To get more information on Autumn Glory Apples, check out their website and follow them on Facebook, Twitter, Instagram, and Youtube.

Other apple recipes you might also like:

Cheesy Apple Bites

These Cheesy Apple Bites are the easiest and the quickest appetizer you can serve to your guests during the holidays. They are made with Autumn Glory Apples that taste like candy with cinnamon and caramel undertones.Simply spread thinly sliced apples with cheese and sprinkle them with a few fresh condiments. And VOILA! Your gorgeously festive and delicious appetizer is ready to serve.

Course Appetizer

Cuisine American

Prep Time 5

Total Time 5

Servings servings

Calories 126kcal

Author Aysegul Sanford

Ingredients

3 Apples
6 ounces blue cheese or whipped cream cheese or BOTH
¼ cup celery thinly sliced
3 tablespoons chives chopped
3 tablespoons of walnuts lightly toasted and chopped
handful of pomegranate seeds
3-4 tablespoons honey optional, for drizzling
a few fresh thyme leaves optional, as garnish

Instructions

Lay an apple on its side and slice it in ¼-inch thick slices. Slice the rest of the apples.
Place each apple slice on a large plate and spread it with cheese.
Sprinkle each slice with celery, chives, walnuts and pomegranate seeds. If preferred, drizzle them with honey and garnish with fresh thyme leaves.
Serve immediately.

Notes

* Alternatively, you can slice the apples in chunks and serve them on a cheese board.
* I used only three apples, but if you are serving for more people feel free the double or even triple the recipe.

Nutrition

Editor’s Note: This post is sponsored by Domex Superfresh Growers. The compensation received in exchange for placement on Foolproof Living is used to purchase ingredients and props, write blog posts, take and edit photos and maintain this website in general.

However, though compensation was received in exchange for coverage, the thoughts and opinions mentioned in this post are my own. Thank you for supporting brands that support Foolproof Living!

The post Cheesy Apple Bites appeared first on Foolproof Living.

Baked Brie with Blackberry Compote and Spicy Candied Pecans

Aysegul Sanford — Tue, 08 Nov 2016 18:15:05 +0000

Today’s recipe comes from my friend Jennifer’s new cookbook, The Gourmet Kitchen. Jennifer is the author and photographer behind the popular food blog, Savory Simple. I ran into Savory Simple over 3 years ago while I was looking for inspiration for a recipe.

I still remember scrolling through her recipes and beautiful photographs and thinking to myself that she has a great deal of knowledge of cooking. Her recipes were written in a way that was easy to understand with tips that would guide the home cook along the process. Later, when I found out that she was a culinary graduate it all made sense: She knew what she was talking about.

About this Spicy Candied Pecan Baked Brie Recipe:

For years, baked Brie was my go-to recipe for entertaining. I have baked so many wheels of Brie that I lost count. It was the simplest dish I could think of, and quite honestly, I didn’t think of it as a recipe worth sharing. However, after reading Jennifer’s version and realizing that I was doing it wrong all along, I decided that it was about time to post a baked Brie recipe that will knock you sucks off.

How do you bake your Brie?

Until I read The Gourmet Kitchen’s version, I would cover my Brie with some sort of a jam and some nuts and bake it in the oven for 10-15 minutes and serve it that away. However, Jennifer does it differently, and I have to say, I think it is a much better way. Instead of baking Brie covered with condiments, she bakes it separately, just by itself. She also slices off the top rind. I loved this technique, because when you cut the top rind off and leave the sides intact, you basically create a “cup” that the cheese bakes in making all the gooey goodness stay in the “cup” and easier to serve.

The Toppings:

Now, you can certainly serve baked Brie with your favorite marmalade and nuts. However, in this pecan baked brie recipe we are taking things up a notch.

First, make the spiced candied pecans by roasting pecans after coating them in a butter-maple syrup-cinnamon-cayenne mixture.

Second, make a simple blackberry compote by reducing fresh blackberries with a little bit of lemon juice, honey and vanilla extract. Once you top your baked Brie with these condiments, you and your guest are in for a serious treat.

With the holidays approaching, I just can’t imagine a better dish to entertain. Why not switch things up a little bit and give this luxurious baked Brie recipe a try? I know for a fact that it will not disappoint.

Be sure to watch the how To Make Baked Brie Video below.

Baked Brie Recipe with Blackberry Compote and Spicy Candied Pecans

Take your baked Brie game up to the next level with this Spicy Candied Pecan Baked Brie recipe flavored with homemade blackberry compote. This appetizer is not only easy-to-make, but also ridiculously flavorful. Perfect for all your upcoming holiday parties.

Course Appetizer

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 248kcal

Author Aysegul Sanford

Ingredients

For The Spicy Pecans:

1 cup pecan halves
½ tablespoon unsalted butter melted and cooled
1 ½ tablespoons natural cane sugar or light brown sugar
2 teaspoons maple syrup
¼ teaspoon ground cinnamon
¾ teaspoon kosher salt
¼ teaspoon cayenne pepper

For The Blackberry Compote:

2 cups blackberries plus more for garnish
1 tablespoon lemon juice freshly squeezed
1 tablespoon honey
1 teaspoon vanilla extract

For The Baked Brie:

2 wheels Brie (8-ounces each) room temperature
handful of pomegranate seeds as garnish optional
a few fresh thyme leaves as garnish optional
crackers for serving

Instructions

To make the spicy candied pecans:

Pre-heat the oven to 350 F degrees.
Line a baking sheet with parchment paper.
Place pecans on the sheet and toast for 10 minutes or until fragrant.
While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.

To make the blackberry compote:

In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
Top each baked Brie with blackberry compote and spicy candied pecans.
If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
Serve immediately.

Video

Notes

The instructions in the video is slightly different than the ones in the recipe, but either way would work.
You can make the blackberry compote and candied pecans a day ahead and store them in the fridge until you are ready to use them. If you do so, I recommend lightly warming up the compote before drizzling it over the baked brie.
I highly recommend baking brie at the last minute, right before serving. Not only, it fills your house with the most delicious cheese smells but also looks very appetizing when it first comes out of the oven.

Nutrition

This recipe is adapted (with minor changes) from The Gourmet Kitchen.

The post Baked Brie with Blackberry Compote and Spicy Candied Pecans appeared first on Foolproof Living.