Buffalo Cauliflower Bites

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These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.

These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.I’ll admit, cauliflower has not been one of my favorite foods, but much like beets, broccoli, and squash, I have grown to like it throughout my adult years. After I made this recipe, I would actually dare to say that I loved it.

These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.I really wasn’t sure how this recipe was going to taste but I found myself having to hold back because I just wanted to keep eating more!

These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.I paired my spicy and flavorful buffalo cauliflower bites with a rich and creamy blue cheese dressing as well as some cool, crisp celery sticks that helped mellow the heat from the hot sauce.  Overall, it made a healthy snack. I’m not going to lie – I love a good chicken wing. But, when you think about all that delicious skin that makes the chicken wing so wonderful, replacing it with something like cauliflower is often a good choice.

These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.This snack would be a huge hit at any game day celebration.  

These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.I prefer them to be served slightly warm, however I had some after they cooled to room temperature and they were still super tasty. Even if you don’t like cauliflower (like, for example, my husband), you might be surprised to find how much you love this recipe!

Buffalo Cauliflower Bites
 
Prep time
Cook time
Total time
 
These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.
Author:
Recipe type: Appetizer
Yields: 6 servings
Ingredients
  • 1 head cauliflower
  • 1/2 cup flour
  • 1/2 cup water
  • 1 T olive oil
  • 1 T garlic powder
  • 1/2 tsp salt
  • 2/3 cup (5ml jar) hot sauce (I prefer Frank's Red Hot)
  • 2 tablespoons butter, melted
Instructions
  1. Preheat oven to 450 degrees F. Heavily grease baking sheet with butter. Divide cauliflower into bite sized chunks.
  2. In a large bowl, combine flour, water, olive oil, garlic powder and salt until well combined. Add cauliflower and gently toss to coat each piece evenly. Transfer coated cauliflower to prepared baking and bake in preheated oven for 15 minutes, turning once halfway through cooking time. Remove from oven.
  3. In large bowl, combine hot sauce and melted butter. Add partially cooked cauliflower and gently toss to evenly coat. Return cauliflower to baking sheet and continue cooking for an additional 20-25 minutes, turning once, until pieces start to turn golden brown.
  4. Remove from oven and serve warm with blue cheese dressing and fresh celery sticks.

These Buffalo Cauliflower Bites taste so much like traditional chicken wings, but are a healthy vegetarian version perfect for a light snack.
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Creamy Chicken Soup

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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This is the time of year I love to cook big meals. Gone are the days of endless fresh and local produce choices. Winter time in the Pacific Northwest is a time when most everything stops growing and we have to rely on what I consider the basics for my fruit and vegetables. That is why I’m especially fond of hearty soups. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying, its easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.This time of year I love stocking my freezer with prepared meals. I don’t know if it has to do with the possible threat of getting stuck at home because of that once a year snow storm, but it just makes me so happy to cook meals in big batches and store them for another day. This soup is a perfect freezer meal because you can double or triple the batch and then just freeze what you don’t plan on eating that night for another day. Not all soups, especially ones with pasta, freeze that well. This soup, however, does.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.I prefer to use chicken thighs because the meat is so flavorful and it shreds really well. Even though I add a bit of olive oil to my pan, the chicken almost always sticks. Have no fear… the part that sticks to the bottom is the best part!  I use a little white wine to release all of that wonderful flavor and I can definitely taste it in the final soup. I prefer to chop all of my veggies by pulsing them in the food processor. Not only does that save me time, but I think having a wide variety of sizes, from minced to chopped, not only enhances the texture of the soup but also the taste.  I also continue to use the same pot to cook the chicken, then the vegetables, then the roux which turns into a cream gravy and then eventually the soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.

5.0 from 1 reviews
Creamy Chicken Soup
 
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This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
Author:
Recipe type: main
Yields: 6 servings
Ingredients
  • 1 pound skinless chicken thighs
  • 1 tablespoon olive oil
  • 1/2 cup white wine
  • 5 T butter, divided
  • 1 onion, minced
  • 4 celery stalks, diced
  • 2 large carrots, peeled and diced
  • 3 cloves garlic, minced
  • 6 T flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken broth
  • 1 teaspoon salt, to taste
Instructions
  1. In a heavy bottom dutch oven over medium high heat, cook chicken thighs in olive oil for about 15 minutes, flipping once. Remove from heat and allow to cool slightly on a plate. The chicken likely stuck to the pan. Deglaze the pan by adding the white wine over low heat and scraping the bottom of the pan until all of the cooked bits have been loosened. Transfer the cooked chicken bits in white wine to a separate cup.
  2. Add one tablespoon of the butter to the dutch oven and and set heat to high. Add onions, celery and carrot and allow to cook until slightly golden brown while stirring only occasionally for a total of about 10 minutes. While vegetables are cooking, shred chicken meat. When vegetables have finished cooking, remove them from the dutch oven and set them on the same plate as the chicken.
  3. Return the pan to the stove and melt the remaining 4T of butter over medium high heat. Add the garlic and allow to cook for about a minute, then add the flour and stir to combine to make a roux. Allow to cook for a few minutes until fragrant.
  4. Add the milk and heavy cream to the roux and whisk constantly until thoroughly mixed. Allow to cook while constantly whisking until thickened. Whisk in the chicken broth. Add shredded chicken and cooked vegetables to the broth and stir. Add salt, to taste, and pepper, as desired.
  5. Serve with a warm crusty bread or some rosemary crackers.

This rich and Creamy Chicken Soup, loaded with veggies, is a healthy and easy to make meal that your entire family will love.
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Healthy Recipe Ideas

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As we near the end of the holiday season full of treats, we could all use some Healthy Recipe Ideas to start the new year off right!
As we near the end of the holiday season full of treats, we could all use some Healthy Recipe Ideas to start the new year off right!
Surprisingly, I did pretty well this year. That is, opposed to every single holiday season of my life.  Typically, we host Thanksgiving which means I get to enjoy daily leftovers for a solid week, and boy do I enjoy those leftovers. This year, we went to a friend’s house which was awesome, but I didn’t partake in leftover consumption (which is probably a good thing). Second, even though I made an abundant amount of holiday treats, I really didn’t eat that many.  I cut back on my added sugar intake back in July after my sister made some very direct comments about the size of my thighs, and it actually paid off!  I’ve been able to shed a good ten pounds since then and my sugar cravings have decreased. So, instead of throwing it all out the window during the holidays and asking for forgiveness in January, I’ve been a good girl. That doesn’t mean that I won’t join everyone else and eat healthy in January, and all of these recipes look so amazing!
Here’s to a healthy and happy YOU in 2017!!!
 3 Ingredient Chocolate Protein Pancakes
 Healthy Sweet & Sour Chicken
 Strawberry Vanilla Overnight Oatmeal

 

 Avgolemono Greek Chicken Zoodle Soup

 

 Broccoli & Cheese Stuffed Spaghetti Squash

 

 Brown Butter Sweet Potato Noodles

 

 Chicken & Avocado Burritos

 

 Chicken & Brussels Sprouts with Mustard Sauce

 

 Curry Roasted Butternut Squash and Apple Dip

 

 Fruit Salsa and Homemade Cinnamon Chips

 

 Greek Chicken Souvlaki

 

 Mediterranean Orzo Salad

 

 Sea Bass with Tomatoes, Olives, and Capers
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Pressure Cooker Potato Leek Soup

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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Baby, I don’t know about where you live, but it’s cold outside. At least, its been cold for the last week or so here in Portland. Allow me to use this opportunity to explain what happens when the weather goes bad in this fantastic city of mine. Don’t let the sarcasm fool you – I probably couldn’t love Portland more. But the weather + city’s reaction thing simply blows. my. mind.  Here we are last Wednesday evening. The forecast was saying that we were going to get between 1″ and 3″ of snow on Thursday. It takes me 20 minutes to gas up my car and 45 minutes to pick up my kids (normally a 15 minute drive). This is all because everyone is worried about the pending “snowpocalypse“. They even canceled school based on the forecast. The forecast, people! It finally did begin to snow at noon on the dot on Thursday, but seriously? Anyway, before I started my rant, the point was that the weather was cold. And when the weather is cold, all I want is soup. Not so much a brothy healthy soup. No. I want a creamy healthy but kinda naughty comforting soup. This one fits the bill. Healthy? Leek, onion, broth – check. Naughty? Potatoes, bacon, heavy cream – CHECK!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

Now, if you ever tell me to make a soup with bacon and then proceed to tell me to add the cooked bacon to the soup and simmer I just might take that dirty spoon you’ve been stirring said soup with and knock you right upside the head. I cannot stand soup with bacon floating in it. Do you know why? Its because when you take perfectly crisp cooked bacon and soak it in hot liquid, not-so-good things happen. That wonderful chewy fat gets all white and floppy. Gross. No, the only time I ever put bacon IN my soup is when I plan to blend it up like I did with this soup. Then, the rest of that wonderful bacon gets sprinkled on top at the end. Don’t soak your bacon, friends.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I have to tell you, every time I tell my kids what I’m making for dinner I get an astounding and whiny “Nooooooo, grossssss!”. Then they eat it. And they love it. This soup was one of those recipes. I love cooking meals in my electric pressure cooker. Whether you have an instapot or one like mine, its a lifesaver on busy weeknights and is quickly kicking the old crockpot to the curb (in my house anyway). Enjoy!

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.

I used bacon ends and pieces for this soup. Check out the most perfect way to cook these little morsels below:

 

3.0 from 1 reviews
Pressure Cooker Potato Leek Soup
 
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When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
Author:
Recipe type: soup, main dish
Yields: 4-6 servings
Ingredients
  • 8 ounces bacon, chopped
  • 1 tablespoon olive oil
  • 1 very large leek, white portion only, sliced and washed well
  • 1 yellow onion, peeled and chopped
  • 2 large yukon gold potatoes, peeled and chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper
Instructions
  1. In a heavy bottom pot, cook the bacon starting over high heat and then gradually reducing to low as it browns. Transfer cooked bacon to a paper towel lined plate. Discard excess grease but do not wash pot out.
  2. Add the oil to the pressure cooker and heat on your sautee or browning setting. Add the leeks and onion, and stir for 4 minutes.
  3. Add the potatoes and chicken broth. Close and lock the lid. Cook for 5 minutes at high pressure. Release pressure using the quick release method - be careful, there will be a lot of steam.
  4. Puree the soup in a blender until smooth. Place into the pot where you cooked the bacon. Add the cream and herbs and then season with salt and pepper. It will need a fair amount of salt, but taste as you go.
  5. To serve, ladle soup into a bowl and then top with a handful of crisp bacon pieces.

When the weather is cold and dark outside, few meals satisfy better than this comforting Pressure Cooker Potato Leek Soup topped with crisp bacon.
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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
 
Prep time
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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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Pressure Cooker Whole Chicken

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

The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!

The only way to cook an entire moist and tasty chicken in under thirty minutes while locking in the most flavor is by making a PRESSURE COOKER WHOLE CHICKEN!

I am all about pressure cooking these days. Take it from me, if you don’t already have an electric pressure cooker yet, do you and your family a huge favor and hop on over to Amazon and order one. You will not regret it. From healthy soups, to braised meats, to veggies like squash, potatoes, and artichokes, pressure cooking couldn’t be easier and the results will blow your mind!

… 

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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
 
Prep time
Cook time
Total time
 
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 Pork Roast with Apple Gravy

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Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I have a serious love affair with my pressure cooker. I was so afraid to use it when I first got it, and now its my new crockpot. Why do I love it so much? Well, its basically the same as a slow cooker, except its much faster and it locks in the flavor, moisture, and vitamins so much better than a slow cooker!

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I was actually planning on cooking this pork roast in the slow cooker. I hadn’t used it in a long while and always have personal guilt when I neglect my appliances that take up a large amount of cabinet space. Alas, it was a busy weeknight and I hadn’t planned ahead – the story of my life. It was either a decision to leave it for the crockpot the next night and eat breakfast for dinner, or to try it out in the electric pressure cooker. I think its evident which won.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I used that pressure cooker to sear the meat. I took the explanation below from Kitchn and couldn’t agree more:

Contrary to widely held belief, searing meat doesn’t actually seal moisture inside the cut of meat or result in a juicier finished dish. It does, however, give meat dishes an incredible depth of flavor. Additionally, it gives meat an appetizing color and kills off any bacteria that might be hanging out on the surface of the meat. Searing over high heat caramelizes the surface of the meat, which enhances the savory ‘meat’ flavor and fills the finished dish with complex layers of nutty caramel and coffee-like bitterness. In technical terms, this is called a Maillard reaction and it’s a flavor profile we omnivores happen to find quite delicious. Without searing, meat dishes can taste flat and boring. Admittedly, searing isn’t strictly necessary for the cooking process. Technically speaking. The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.” What about you?

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Alone, the roast is tender and delicious. But all good things deserve lots of good gravy. I cooked down all those wonderful apples and onions along with the juices from the meat, then I strained out all the solids and thickened it up. The result was a beautiful savory gravy that tasted like a fall harvest. It reminded me of when I was a kid and we had pork chops with apple sauce for dinner, only much better.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

I served this dinner up with some wild rice and fresh green beans sauteed in garlic – YUM!

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Healthy, fast, and fall flavor for the win!!!

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.

Pressure Cooker Pork Roast with Apple Gravy
 
Prep time
Cook time
Total time
 
Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
Author:
Recipe type: main dish
Yields: 4 servings
Ingredients
  • 1 (3-5 pound) bone in pork shoulder roast
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon olive oil
  • 1 yellow onion, sliced
  • 2 apples, core removed and sliced
  • 1 cup chicken broth
  • 1 cup apple juice
  • 1 sprig fresh rosemary
  • 3 fresh sage leaves
  • 1 bay leaf
  • 3 tablespoons butter
  • 3 tablespoons flour
Instructions
  1. Rinse and thoroughly dry roast. Any moisture will prohibit a nice crust from forming. Season both sides with salt and pepper.
  2. Heat pressure cooker to browning setting. Heat oil and add pork roast. Brown for 5 minutes on both sides.
  3. Add onion, apples, broth, juice, rosemary, sage, and bay leave. Close lid and set to high pressure. Cook at high pressure for 60 minutes. Allow to naturally release pressure once done cooking.
  4. Once you can remove the lid, carefully remove roast and loosely tent with aluminum foil.
  5. Strain out all the solids from the liquid by pressing through a mess sieve. Discard solids and save the liquid for the gravy.
  6. Using your electric cooker on the saute setting, heat butter and flour and allow to cook until golden brown while stirring, about 3-5 minutes. Whisk in the hot liquid to form the gravy.
  7. To serve, shred the pork roast away from the bone and any remaining fat. Smother it with the apple gravy.

Instead of braising in the oven all day, enjoy healthy Pressure Cooker Pork Roast with Apple Gravy as a perfect fall dinner in little more than an hour.
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Pressure Cooker Split Pea Soup

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

In 40 minutes, your electric pressure cooker can transform frozen smoked ham hocks and dried split peas into the most delicious and healthy PRESSURE COOKER SPLIT PEA SOUP!

In 40 minutes, your electric pressure cooker can transform frozen smoked ham hocks and dried split peas into the most delicious and healthy PRESSURE COOKER SPLIT PEA SOUP!

Do you have an electric pressure cooker yet? They’re all the rage now. I got mine about a year ago and was super scared and intimidated to try using it. First of all, the thought of high pressure scares me. I kept envisioning the lid blowing up during the cooking process. I consider pressure cooking very similar to canning – people have been doing it for years and its a tried and true method of preparing food. I have a Cuisinart pressure cooker but the Instapot seems to be everyone’s favorite.

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