Challah Bread

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Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

My brother-in-law is Jewish and he and my sister always make fun of me for the what I pronounce Challah. Rightfully so, because I pronounced it as I read it with the “cha”.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

Challah is a special Jewish braided bread eaten on Sabbath and Jewish holidays.  According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. That’s a lot of bread.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

There is something about making homemade bread that I find completely soothing. Much like pressure washing my driveway, its a time consuming but incredibly satisfying task. I tend to make homemade yeast bread, the kind that requires kneading and rising and punching and more rising, when I am most stressed in life and my to-do list shouldn’t allow anything close to homemade bread.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

The truth of the matter is, bread like this really doesn’t take much time from you actively working on it. It does require a lot of time, but most of that is when it rises. Plus, braiding six pieces of dough together is mighty satisfying.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

I had never made challah before and was relatively impressed with myself. A six-piece braid really isn’t all that complicated but you might be able to see that as I got more confident in the braiding process, the braid got a little tighter as I made my way down. I might just try doing this with my daughter’s hair if I can get another pair of hands in there to help.

Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.

There’s nothing quite like the aroma of fresh baked bread, and challah is fantastic when shared around the dinner table, sliced up and served as toast with breakfast, or when made into a french toast casserole. You should definitely try making a loaf this season!

You may also want to try my Baked Challah French Toast – its a fantastic overnight breakfast casserole!Challah is the perfect bread for french toast, and this heavenly Baked Challah French Toast can be made ahead the night before for an easy family breakfast.

Challah Bread
 
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Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.
Author:
Recipe type: bread
Yields: 1 loaf
Ingredients
  • 1 T (.25 ounce packet) active dry yeast
  • 1 cup lukewarm water
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons salt
  • 1/4 cup honey
  • 2 large eggs
  • 1 large egg yolk (reserve the white for the egg wash)
  • 1/4 cup vegetable oil
Instructions
  1. Sprinkle the yeast over the water in a small bowl. Swirl gently to dissolve. If a thin frothy layer does not form, your yeast might no longer be active.
  2. In the bowl of your stand mixer, mix together 4 cups of the flour and the salt.
  3. Add the honey, eggs, yolk, and oil and mix with a spoon to form a shaggy dough. Pour the yeast mixture over the egg slurry and mix until combined.
  4. Using the dough hook attachment, knead the dough on low speed for 6 to 8 minutes. If the dough seems very sticky or does not create a smooth ball that pulls away from the sides of the bowl, add flour a spoonful at a time until it is just in between sticky and dry. Stop kneading the dough when it is soft, smooth, and holds a ball-shape.
  5. Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. My house is always cold so I like to preheat the oven to 200 degrees F, turn it off, and crack the door. I allow the dough to rise in the warm oven. Let the dough rise until doubled in size, 1 to 2 hours depending on how warm the environment is. Punch the dough (this is the best part!).
  6. Divide the dough into six equal pieces. I did this by weighing the dough, dividing by six, and ensuring each piece was roughly the same size. Roll each of the six pieces to equal lengths, 12-15 inches long. They will try to shrink back so give them the occasional pull. Make them a bit smaller on the ends.
  7. To braid the dough, squeeze the ends together on one side. Spread out all six ropes. Always starting from the rope on the far right side, pull it over two strands, under the third, and then over the last two strands. Reposition all of the dough ropes such that you can repeat this pattern, again using the rope that's on the far right hand side. Repeat this weave until the entire loaf has formed and then sqeeze the ends together to seal. Tuck both ends on both sides of loaf underneath. You can either freeze the dough at this point or continue below to cook.
  8. Line a baking sheet with parchment and transfer the loaf on top. Dust the loaf with a little flour and loosely cover it with plastic wrap or a clean dishcloth. Place the pan somewhere warm and away from drafts and allow it rise until about an hour.
  9. Preheat oven to 350°F. Mix the remaining egg white with about a tablespoon of water and gently brush the entire surface of the loaf, taking care not to deflate.
  10. Bake for 25 to 35 minutes, rotating the pan halfway through cooking, until the loaf is deeply browned in color.
  11. Allow the loaf to cool on a cooling rack until just barely warm. Store in air tight container.
Challah Bread is a delicious yeast enriched egg bread that holds significant religious meaning. Enjoy it during Hanukkah or family Sunday dinner.
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Brussels Sprouts Gratin

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Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Ask me a year ago if I liked brussels sprouts and the answer would have been “no”. Truth be told, I don’t know if I ever really gave them a fair shot. Now, I can honestly say I love them. Things that changed my mind:

  • I tried them flash fried at a random dive restaurant with breakfast and they were to die for
  • I eat them shaved and roasted at the salad bar at work – oh my
  • I’ve loaded them up with tender crisp bacon with a balsamic reduction – so much yes
  • I incorporated them into a mustard sauce that I served with chicken – you’re starting to drool now, aren’t you…
  • And with this recipe, I smothered them in a rich gruyere cheese sauce – how can you possibly go wrong?

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

This time of year you can find brussels sprouts on a stalk. Not only does that ensure that they’ll taste as fresh as possible, but when you buy them you get to be that person walking through the store with a big ol’ stalk of sprouts and have everyone stare at you just knowing you’re going to do something awesome with them at home.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Aren’t they just gorgeous!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

I adapted this recipe from Skinny Taste. As you might imagine from the photos, I de-Skinny-fied it. In her original version, she uses much less cheese and butter. I’ll just say this – she definitely gave the recipe a great starting point but I love my fat and dairy so I went a little overboard with the goodness.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

The result is a rich and flavorful side dish worthy of a holiday meal or a simple family dinner. YUM!

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.

Brussels Sprouts Gratin
 
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Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
Author:
Recipe type: Sides
Yields: 6 servings
Ingredients
  • 1 pound brussels sprouts
  • 1-2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • freshly ground pepper to taste
  • 2 tablespoons butter
  • 1 large shallot, minced
  • 1 teaspoon (about 1 large clove) garlic, minced
  • 1 tablespoon flour
  • 1 1/2 cups milk
  • 5 ounces gruyere, grated and divided
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut each sprout in half and remove any outer leaves that are dirty. In a large bowl, toss the sprouts in the olive oil until lightly coated and then spread in a single layer in a baking dish.
  3. Roast sprouts in preheated oven for 30-40 minutes, flipping once half way through cooking time, until golden brown. About five minutes before sprouts have finished cooking, prepare cheese sauce.
  4. In medium sauce pan over medium high heat, melt butter. Add shallot and cook for 3-4 minutes until fragrant. Add garlic and cook another minute until golden brown. Sprinkle flour over mixture, stir well, and allow to cook for a few minutes to develop a roux.
  5. Add milk and whisk mixture constantly while heating. Allow mixture to heat and thicken. As soon as it does, remove from heat and stir in half of the cheese.
  6. Transfer sprouts to a 9 inch square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted, about 5 minutes. Add additional salt and pepper, if desired. Serve hot.

Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
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Fresh Cranberry Gelatin Mold

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This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

I sort of cheated with this recipe. How, you ask? Well, I took my original recipe for my fresh cranberry sauce and the only thing I did was bloom a little gelatin in a mixture of water and cranberry juice and add it to the cranberry sauce to create the shape of the mold. I suppose its kinda like cheating because its not an entirely new recipe, but the original cranberry sauce is so darn good, there was no way I was going to change it.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

You can definitely add the gel-ified cranberry sauce to a larger mold and have one big one for the table, but I saw these super cute mini bundt pans at the store and thought they would be great for little mini cranberry sauce molds. If you’re setting a big beautiful table for a holiday meal, its much better to have several of these within an arms length of everyone so nobody has to wait for it to be passed around. The same goes for herbed butter – so make lots of those too to go on your freshly baked rolls.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

The bottom line – if you like to spoon your cranberry sauce – make the original. If you like to slice it – make this. Either way, it will make an impressive presentation for your guests and I guarantee they will love it!

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.

Fresh Cranberry Gelatin Mold
 
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This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
Author:
Recipe type: side
Yields: 3 mini molds
Ingredients
  • 1/2 cup white sugar
  • 1/2 cup brown sugar Coupons
  • zest from one orange
  • juice from 2 large valencia oranges (about 3/4 cup)
  • 1/4 teaspoon pumpkin pie spice
  • 12 ounces fresh cranberries, rinsed
  • 1/8 cup Grand Marnier
  • 2 tablespoons water
  • 2 tablespoons unsweetened cranberry juice
  • 1 (1 ounce) packet unflavored gelatin
Instructions
  1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice with the orange zest and pumpkin pie spice. This has to be what heaven smells like.
  2. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Turn heat to low and add Grand Marnier, stir, and cook for another minute or so.
  3. While cranberry sauce is cooking, add water and cranberry juice to small bowl and sprinkle gelatin on top. Give it a swirl and allow the gelatin to bloom for at least 5 minutes.
  4. Once the cranberry sauce is done, add the gelatin mixture and stir well to combine.
  5. Lightly spray a mold pan (I used three small ones) with oil and add the hot cranberry sauce. Cover with plastic wrap and allow to set and fully cool in refrigerator, at least 2 hours.
  6. To serve, cover with plate and invert. If sauce doesn't come out easily, slide a butter knife around edge to release before inverting. Serve cold.

This Thanksgiving, stay away from the cans and make your own elegant homemade Fresh Cranberry Gelatin Mold with the flavors of orange and Grand Marnier.
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Roasted Balsamic Bacon Brussels Sprouts

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Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Brussels sprouts, much like beets, are a vegetable that I never even tried until well into my adult years. Now, every time I eat them I seem to love them more and more. Now, don’t get me wrong. Put a plate of boiled Brussels sprouts in front of me and I will likely gag, but deep fry them, smother them with cheese, or cook them with a wonderful smoked meat like bacon and I’m a happy girl.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

I decided to partially bake the bacon first because I simply can’t stand bacon when the fat hasn’t been completely rendered. Along those same lines, I didn’t want to scorch the heck out of my sprouts in order to get the bacon to the proper doneness. This method proved to work perfectly.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Doesn’t that just make you feel more comfortable knowing that the bacon is already well on its way to perfection by the time you mix it with the raw sprouts? I know it gave me the warm and fuzzies.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

By the way, do you call them brussel sprouts or Brussels Sprouts? I admittedly had to turn to the internet to explain it to me, because I didn’t want to look like a total dummy by forever immortalize my lack of knowledge by spelling it wrong on my photos. Don’t my roasted brussels with bacon look yummy? Now imagine how good they were with that balsamic reduction drizzled on top. YUM!

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.

Balsamic Roasted Brussel Sprouts
 
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Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
Author:
Recipe type: Sides
Yields: 4 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1.5 pounds brussel sprouts, outer leaves removed and cut in half
  • 1 tablespoon olive oil
  • salt & pepper, as desired
  • 1/4 cup balsamic vinegar
Instructions
  1. Preheat oven to 400 degrees F. Add chopped bacon pieces to baking sheet and bake for about 15 minutes.
  2. While bacon is cooking, toss Brussels sprouts in olive oil and salt and pepper to taste. After 15 minutes of cooking, remove bacon from oven and add Brussels sprouts to the baking sheet. Toss with the bacon and continue cooking for 30-40 additional minutes until the sprouts are golden brown.
  3. While the bacon and sprouts are cooking, heat balsamic vinegar in small saucepan over medium heat until reduced by half.
  4. When sprouts and bacon are done, remove from oven and transfer to a serving dish. Cover with reduced balsamic and serve hot.

Roasted Balsamic Bacon Brussels Sprouts are an easy and flavorful side dish perfect for a weekday family dinner or a Thanksgiving or Christmas holiday meal.
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Sweet Potato Gnocchi

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This post first appeared over at Real Housemoms where I’m a contributor.

Chances are you’ve eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.

Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.

Have you ever had gnocchi? I’ll be the first to admit that I have no idea how to even properly pronounce the word. All I know is that I had it recently and have been craving it ever since.

Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.

I’ve been trying really hard to eat well lately. I cut out (for the most part) added sugar, I cut out (for the most part) white flour, and I cut out (for the most part) empty starches. I’ve tried really hard to stick to healthy whole grains and things like sweet potatoes versus standard white potatoes.

Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.I made this recipe with whole wheat flour. Do I think it would have turned out better with all purpose flour? Yes. Did I feel better about using whole wheat flour? Yes. I will tell you one thing – when you toss these bad boys into the boiling water, don’t walk away. I thought they would have to boil much longer than they did. Again, if I had used all purpose flour it may have been perfect, but I wrote the recipe exactly as I made it. If you experiment, do come back and let me know!

Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.

Now, plain boiled gnocchi ain’t anything to write home about, but as soon as you brown up some butter with some crispy ribbons of fresh sage, you’re in for a real treat!  I served these up for dinner with some grilled pork chops and butternut squash mash. YUM!

Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.

If you love sweet potatoes as much as I do, you’ll love this Sweet Potato Quick Bread:sweet-potato-quick-bread-IG

Or this Sweet Potato and Bacon Frittata:sweet-potato-bacon-frittata-IG

Sweet Potato Gnocchi
 
Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.
Author:
Recipe type: Side dish
Yields: 8 servings
Ingredients
  • 3 medium sized sweet potatoes (yams)
  • 1 cup whole milk ricotta cheese
  • 1 cup finely grated Parmesan cheese (about 3 ounces)
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground nutmeg
  • 2 1/2 cups (about) whole wheat flour*
  • 1/2 cup (1 stick) unsalted butter
  • 8-10 fresh sage leaves sliced thin
Instructions
  1. Poke holes in sweet potatoes with a fork. Microwave on high for 5 minutes, rotate, then cook for another 10 minutes. They should be soft at this point. If they are still hard, cook for another 5 minutes. Allow to cool enough to handle.
  2. Remove skin from sweet potatoes and mash flesh. Ideally, you want about 2 cups of mashed sweet potato.
  3. In bowl, combine mashed sweet potato with ricotta and parmesan cheeses along with brown sugar, salt, and nutmeg. Add flour in small amounts until a sticky ball forms. You may use less than the recommended amount.
  4. Once dough is formed, roll a small amount of dough on a heavily floured surface into a thick rope that's about 3/4 inch in diameter. Cut into 1 inch long pieces.
  5. Boil heavily salted water. Working with small batches, add cut gnocchi pieces to boiling water. Once they float, remove them with a slotted spoon and continue with remaining dough. This only takes a few minutes. Set aside to cool. This process can be done ahead of time.
  6. To serve, melt butter over medium heat while stirring occasionally until brown solids begin to form and it smells wonderfully nutty. Add sage leaves and cook for a couple minutes. Add cooked gnocchi pieces and saute until heated through, 3-4 minutes, gently tossing occasionally. Serve warm.
Notes
*Note - I used whole wheat flour however I think it would have turned out even better with all purpose flour
Chances are you've eaten gnocchi before, but this homemade whole wheat Sweet Potato Gnocchi is a healthier version perfect for fall.
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Roasted Root Vegetables with Barber Foods

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This post is sponsored by Barber Foods

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

I know I’m probably starting to sound like a broken record, but fall really is my favorite time of year for cooking. Heck, it just may be my favorite time of year for a lot of reasons! Its the time of year when my brain switches from making vibrant green salads and serving as many raw side dishes and grilled up main dishes because of the summer heat to roasting everything and using the toasty warm oven.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

So, I think a root vegetable is basically any veggie that grows beneath the ground with roots pointing down. You know, things like onion, garlic, beets, carrots, and potatoes – all of which I used in this recipe. But wait a minute!  Butternut squash grows on top of the soil like a pumpkin. I know. I know. I just couldn’t resist using it in this recipe because a) I already had it in my refrigerator and it needed to be used up and b) I love LOVE love butternut squash. Sue me.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The roasted root veggies make an easy, healthy, and delicious side dish… but what to serve as the main course?  I found these Barber Foods Chicken Cordon Bleu raw stuffed chicken breasts and knew they’d make a tasty dinner for my family. I had a hard time deciding between this flavor and the Broccoli & Cheese variety. These stuffed chicken breasts created quality time via a simple knife-and-fork meal. Instead of laboring over a complex chicken cordon bleu recipe, I was able to pop these Barber Foods stuffed chicken breasts in the oven and 35 to 40 minutes later, dinner was ready. With a few quick sides like these roasted root veggies, the family can sit down and share a quality meal around the table, and you know that’s my thing.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

You’ve heard “eat the rainbow”, right? Well, I tried my best. I went for the rainbow beets and the rainbow carrots. I even chose three different varieties of potatoes – one orange sweet potato, one white sweet potato, and one golden potato. I got darn near close to having a complete rainbow. You tell me which blue vegetable would have made this complete! I couldn’t think of one, otherwise I would have used it simply to say I had every single color in the rainbow.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

The amount of veggies I used fit perfectly on my large baking sheet. You want to make sure that they fit on a single layer so that they properly roast and not just steam.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Give them one quick stir half way through their cooking time and let the oven do the rest. The result is an incredibly flavorful and healthy side dish.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These veggies taste great leftover too, so don’t be afraid to make an extra big batch and heat them up for lunch throughout the week. They just might be making an appearance on my table this Thanksgiving too!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

Enjoying Chicken Cordon Bleu doesn’t happen too often in my house because stuffed chicken isn’t the easiest meal to prep. Who’s got time for that on a busy weeknight when you’re competing with homework and soccer practice! A main dish like this that takes no effort to produce is worth its weight in gold!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

These stuffed chicken breasts are so easy to make. Inside the box, each breast is individually wrapped. All you need to do is remove them from their wrapping and space them a couple of inches apart on a metal baking sheet (I actually used a loaf pan), then bake in a preheated 375 degree F oven for a little more than a half hour. You always want the internal temperature of chicken to reach 165 degrees F, so I double checked with an instant read thermometer before removing from the oven. Then, just let the stuffed chicken breasts rest for a solid three minutes and you’re ready to serve!

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.My family absolutely loved Barber Foods Chicken Cordon Bleu and were quite disappointed when I didn’t have more. I found them in the freezer section at Fred Meyer… I guess I’m heading back to stock up on more!  Be sure to check out this Product Locator so you can find these tasty Barber Foods stuffed chicken breasts at a store near you!  Go grab some so you can say it’s Barber night! Whether it’s just for you and your partner, for the grandkids, or for a busy family weekend, Barber Foods is here to help you make dinner a special experience.

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.

5.0 from 1 reviews
Roasted Root Vegetables
 
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Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
Author:
Recipe type: side dish
Yields: 6 servings
Ingredients
  • half butternut squash, peeled with seeds removed
  • 3 small potatoes (sweet or golden), peeled
  • 3 beets, peeled
  • 3-5 small carrots, peeled
  • 1 red onion, peeled
  • 1 head of garlic, cloves peeled and smashed
  • 4 sprigs fresh rosemary, stems removed, minced
  • 2-4 tablespoons olive oil
  • salt and pepper
Instructions
  1. Chop all of the vegetables into one inch cubes. Combine with smashed garlic cloves and minced rosemary in large bowl. Cover with olive oil and toss to combine. You want just enough olive oil to lightly coat the vegetables without having any excess at the bottom of the bowl.
  2. Using on large or two small lined baking sheets, spread vegetables out into a single layer.
  3. Roast in preheated 425 degree F oven for 45 minutes to 1 hour, tossing once half way through cooking time, until veggies are fork tender.
  4. Season with salt and pepper, as desired

Fall is the perfect time to enjoy a rainbow of healthy Roasted Root Vegetables as a perfect side dish to any weekday family dinner or holiday meal.
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Pressure Cooker Butternut Squash with Sage Brown Butter

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Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

If you haven’t noticed lately, I’m kind of in love with my electric pressure cooker. I was so afraid to use the darn thing when I first got it. I kept imagining the lid blowing off or something like that. Now that I’ve used it at least a dozen times, maybe more, I’m totally at ease cooking with it and it has quickly become my favorite kitchen appliance. Sorry KitchenAid Stand Mixer – you will always be near and dear to my heart, but I have a new kitchen toy to play with.

As much as I love summer, I am usually so incredibly sick of it by the end of August. All of my internal instincts are craving the cooler nights, the darkening leaves, and all of that darn cooking that happens in the fall. We all break out our slow cookers and our pressure cookers and our roasting pans and just go to town. I was never fond of squash while growing up, but I’ve really started enjoying it in my older years. Know what else I used to detest but now love? Fresh sage. I don’t know what it is about that velvety herb, but when you slice that stuff up super thin and crisp it up in brown butter – oh my! This side dish really couldn’t have been easier to make, and was perfect along side the pork chops and sweet potato gnocchi I made! Enjoy!!!

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.

Pressure Cooker Butternut Squash with Sage Brown Butter
 
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Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.
Author:
Recipe type: side dish
Yields: 4 servings
Ingredients
  • 1 whole medium sized butternut squash
  • dash of fresh nutmeg
  • 4 tablespoons butter
  • 8 fresh sage leaves, sliced into thin ribbons
Instructions
  1. Peel squash, remove seeds, and cut into 1" chunks.
  2. Add 1 cup of water to the pressure cooker. Add the rack to the pressure cooker and set squash pieces on top. Cook squash on high pressure for 10 minutes and then use the quick release method to release the steam. Drain off any water and mash the squash. Add the fresh nutmeg.
  3. While the squash is cooking, you can make your sage brown butter sauce. In a sauce pan over medium heat, heat the butter and the sage while stirring frequently until the butter starts to create brown solids.
  4. To serve, pour the sage brown butter over the mashed squash. Season with salt and pepper, as desired.

Creamy and healthy Pressure Cooker Butternut Squash with Sage Brown Butter is not only quick and easy to make, but it is the perfect fall season side dish.
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Potato Wedge Fries

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Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and are a great appetizer or side for your burger or dog.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

I sure do love me some fries. There’s something wonderfully delicious about oven roasted fries versus traditional deep fried fries. Don’t get me wrong – I love my trans fats (I’m only partially kidding), but if you ask me what my personal favorite is I will tell you its a perfectly seasoned, crisp-on-the-outside soft-on-the-inside oven baked fry.Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

I traditionally make my oven baked fries thinner and love to add lots of garlic and herbs, but this time I was in the mood for thick cut fries, and I had these perfect organic jumbo sized golden potatoes that were just begging to be cut into wedges and turned into jo-jos. Do you call them jo-jos in your house? I don’t even know if that’s a real thing, but that’s what we call these fries.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

Just a bit of oil and the right seasonings are all you need along with a really hot oven and some kind of non-stick surface on your baking sheet.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.Nothing goes better with fries than an outstanding burger, and for this particular dinner I made stuffed bacon jalapeno cheddar burgers with homemade potato buns and sauteed corn off the cob. Oh yes – it was a good as it sounds.  No need to feel jealous… just make it yourself!

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.

Potato Wedge Fries
 
Prep time
Cook time
Total time
 
Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.
Author:
Recipe type: Appetizer, side dish
Yields: 6 servings
Ingredients
  • 3 large yukon gold potatoes
  • 3-4 tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion dip mix
  • salt and pepper, as desired
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash and dry potatoes. Cut in half lengthwise and then cut each half into 4-6 wedges, depending on size of potato.
  3. Use a gallon sized sealable plastic bag to combine olive oil with spices. Add potatoes, seal bag, and squeeze until all wedges are coated with mixture.
  4. Using a large jelly roll pan covered in a silpat, parchment, or foil to prevent sticking, lay out potato wedges into a single layer. Bake in a preheated oven for 45-50 minutes until soft and slightly brown, turning once after about 30 minutes of cooking time.

Oven baked and perfectly seasoned Potato Wedge Fries are easy to make and make a great side for your burger or dog.
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Creamy Fruit Salad

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This post first appeared over at Real Housemoms where I’m a contributor.

If you’re looking for an easy side dish that can feed a crowd, you must make this CREAMY FRUIT SALAD made with instant vanilla pudding and a ton of fruit!

If you're looking for an easy side dish that can feed a crowd, you must make this CREAMY FRUIT SALAD made with instant vanilla pudding and a ton of fruit!

The summer is upon us. Depending on where you live, you may have already gotten a taste of summer with some gorgeous weather and warm temperatures. There’s just something wonderful about a warm spring day. To me, its the first invitation into summer, and one of the first things I look forward to during the summer months are the endless summer time park meet ups that always include a potluck feast. Let me tell you, this fruit salad is the perfect potluck recipe because it feeds a crowd, its super easy to make, and people love it.

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Buttered Herb Sauteed Corn Off the Cob

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Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

This is one of those recipes that I hadn’t intended on photographing for the blog. I just happened to be making dinner and quickly realized how freaking good this would taste and I realized it was too delicious not to share.

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

I think fresh herbs make everything better. Gimme some fresh basil, thyme, or rosemary and I’ll make something delicious. I typically make my corn on the cob pure and simple – that is, I just throw the whole thing on the grill, husk and all, and cook it until its done. But, since my daughter has braces, I have to cut it off the cob for her so I figured I’d cut all of it off the cob and throw it in some butter and herbs. Boy was that good.

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

I served this up alongside some bacon jalapeno stuffed burgers and homemade fries. This probably ranked in my top 5 favorite summer meals!

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.

Buttered Herb Sauteed Corn Off the Cob
 
Prep time
Cook time
Total time
 
Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.
Author:
Recipe type: side dish
Yields: 4 servings
Ingredients
  • 4 ears of corn, kernels removed
  • 2 tablespoons butter
  • 4 tablespoons fresh minced herbs (I used basil, thyme, rosemary and oregano)
  • 1-2 cloves garlic, minced
Instructions
  1. Using a cast iron skillet, saute fresh corn kernels in butter over medium high heat until golden brown, about 5 minutes. Add herbs and garlic, stir, and cook for another minute or two.
  2. Serve hot as a quick and easy side dish!

Nothing says summer quite like corn on the cob, but if you want to enjoy some delicious flavor I much prefer Buttered Herb Sauteed Corn Off the Cob.
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