RECIPES

Parmesan Roasted Cauliflower Rice

October 9, 2017 By Krissy Leave a Comment

This post may contain affiliate links. Read my disclosure policy here.

Parmesan Roasted Cauliflower Rice combines an easy and delicious vegetable side dish recipe with low carb cauliflower benefits!

Parmesan Roasted Cauliflower Rice is one of those quick and easy veggie side dishes. It goes with everything from a low carb chicken and Brussels Sprouts meal to a mouthwatering bacon wrapped meatloaf. It really takes no time to put together, especially if you buy the cauliflower rice pre-packaged, which is exactly what I do (I buy an organic bag of cauliflower rice at Costco). In just minutes, you have the easiest roasted cauliflower side dish, and its made extra tasty with golden brown parmesan and herbs mixed in. Here’s the bonus – roasted cauliflower doesn’t just taste good, and cauliflower rice isn’t just super easy, but its so good for you!

Cauliflower benefits:

Cauliflower is a member of the cancer-fighting cruciferous family of vegetables. Cauliflower contains sulforaphane, a sulfur compound that has also been shown to kill cancer stem cells, thereby slowing tumor growth.
Cauliflower is anti-inflammatory and antioxidant-rich, and may boost both your heart and brain health. Cauliflower contains a wealth of anti-inflammatory nutrients to help keep inflammation in check, including indole-3-carbinol or I3C, an anti-inflammatory compound that may operate at the genetic level to help prevent the inflammatory responses at its foundational level.
Eating cauliflower will provide your body with impressive amounts of vitamin C, vitamin k, beta-carotene, and much more while supporting healthy digestion and detoxification

There are two ways I can think of to tell you how to make cauliflower rice: either you buy a head of cauliflower at the grocery store or the farmers market and you pulse it in the food processor until it is finely chopped, or you buy cauliflower rice ready to use at the store. You could always chop the cauliflower rice by hand, I suppose, but this recipe is all about it being quick and easy. I have found that buying pre-packaged cauliflower rice is your best choice when planning on making roasted cauliflower because it comes pre-washed and there’s no excess moisture in the bag.

Are there carbs in cauliflower?

The answer is yes. There are about 29 grams of carbs in one medium head of cauliflower.
1 cup of raw or cooked cauliflower has about 5 grams of carbohydrates. Cauliflower is rich in fiber, which is a type of carbohydrate. Of the 5 grams of carbs present in 1 cup of cauliflower, 2 of those grams of carbs are from fiber.
If you’re eating a paleo or keto diet, cauliflower is a great choice and can make an easy substitute for potatoes or bread, depending on how you plan on using them.

Kitchen tools used to make this Parmesan Roasted Cauliflower Rice:

Baking Sheet: I’ve been using this one for years. I love that it’s made in the USA, the sides are high enough to keep anything from spilling over, and it’s warp resistant. That’s basically the only thing I used to make this roasted cauliflower. Easy, right?

Parmesan Roasted Cauliflower Rice

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Prep Time 5min

Cook Time 30min

Total Time 35 mins

Serves 6 adjust servings

Parmesan Roasted Cauliflower Rice combines an easy and delicious vegetable side dish recipe with low carb cauliflower benefits!

Ingredients

32 ounces cauliflower rice
1 1/2 cups shredded parmesan, divided
2 tablespoons olive oil
1 teaspoon dried herbs (rosemary, thyme, basil)

Instructions

Preheat oven to 425 degrees F.
On large baking sheet, combine all ingredients except about 1/2 cup of the shredded parmesan. Mix to evenly distribute the oil, cheese, and herbs over the cauliflower. Spread in an even layer. Top with remaining 1/2 cup parmesan cheese.
Bake in preheated oven until golden brown, about 30min. No need to stir during cooking. Serve warm.

by Krissy

Chicken and Brussel Sprouts with Mustard Sauce

October 8, 2017 By Krissy 29 Comments

This post may contain affiliate links. Read my disclosure policy here.

Chicken and Brussel Sprouts with Mustard Sauce is a healthy and low carb meal option that pairs an easy chicken dinner idea with sauteed brussel sprouts.

Chicken and brussel sprouts. What a great combination. And before you call me out, I know they are called Brussels sprouts, but I’m going to refer to them both ways just to be difficult. Together, chicken and brussel sprouts make a great meal. You’ve got lean protein and no carbs in the chicken and great vitamins and low carbs in brussel sprouts, but they need a bit more to make it a tasty meal. That’s where the sauteed mushrooms and mustard sauce come in. Pair mushrooms with sauteed brussel sprouts and you’ve got a winning combination!

I’ve written about how my husband detests brussel sprouts. He is a veggie lover, but he detests these micro cabbages. I’m happy to report that I’ve since made several Brussels sprouts dishes including Brussels sprouts including Roasted Balsamic Bacon Brussels Sprouts, Brussels Sprouts Gratin, and Ham and Brussel Sprout Pasta and he loved all three recipes! I served this chicken and brussel sprouts up with the most beautiful roasted rosemary carrots and beets. Roasted root vegetables are an outstanding choice for a healthy, low carb side, and they compliment the protein in this meal beautifully.

How to make Chicken and Brussel Sprouts:

First of all, the chicken was perfectly cooked and extremely tender because I pounded it nice and flat before cooking. I love pounding chicken.
Next, I topped the chicken with the sauteed brussel sprouts and mushrooms. This, alone, would be a fabulous low carb meal, however I don’t think it would taste very good.
Enter the butter sauce. Mmmm. Butter sauce. You make it in the pan that you cooked the chicken in so you get all that yummy flavor, and its a combination of chicken broth, apple cider, dijon mustard, butter, and rosemary. The sauce not only adds the most delicious and intense flavor, but it is still very low in carbs and is an outstanding addition to the chicken and brussel sprouts.

Doesn’t that meal look delicious? I absolutely love it when I’m able to put dinner on the table knowing it not only tastes good, but is healthy fuel for our bodies. I had the leftovers the next day for lunch and they were just as good, if not better.

Kitchen tools used to make this chicken and Brussels sprouts:

Staub Cast Iron 12″ skillet for the chicken – it browns beautifully and the large surface area makes it easy to cook four chicken breasts at the same time. It’s oven safe too.
Tongs: a good pair of kitchen tongs is basically a must have
Cutting Board: These are my go-to cutting boards. They are super easy to clean, never hold a smell (onion transferred to apple is gross), and because they are so thin, they are really easy to store.
Knives: There is nothing more frustrating than having to use a poor quality knife. I’ve been using this set for years. I found it to be affordable yet incredibly durable and versatile. Whether you’re filleting a salmon or slicing a super ripe tomato, these are great knives for the everyday chef.

Chicken and Brussel Sprouts with Mustard Sauce

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Serves 4 servings adjust servings

Chicken and Brussel Sprouts with Mustard Sauce is a healthy and low carb meal option that tastes amazing and is easy to prepare for your next family dinner.

Ingredients

1 tablespoon olive or avocado oil
4 (6 ounce) skinless, boneless chicken breast halves
salt and pepper, as desired
3/4 cup chicken broth, divided
1/4 cup unfiltered apple cider
2 tablespoons Dijon mustard
2 tablespoons butter, divided
2 tablespoons fresh rosemary, minced
12 ounces Brussels sprouts, trimmed and sliced
6 ounces mushrooms, sliced

Instructions

Preheat oven to 450°.
Place chicken breasts in a large plastic storage bag and flatten to uniform 1/2 inch thickness using a meat mallet or a rolling pin. Season meat with salt and pepper.
Heat a large ovenproof skillet over high heat. Add oil and tilt pan so that oil covers base of pan. Add chicken to hot skillet and allow to cook for 3-4 minutes or until browned. Turn chicken, taking care to lift any pieces that may have stuck to the pan. Immediately place the pan in the preheated oven. Bake at 450° for 9 minutes or until done. Remove the chicken from pan and transfer to a plate. Keep warm by loosely tenting with aluminum foil.
While the chicken is cooking, heat one tablespoon of butter in a large skillet over high heat. Add the brussel sprouts and mushrooms. Allow to cook, stirring only occasionally, until wilted and slightly brown, about 10 minutes.
Using the pan from the chicken, heat over medium-high heat. Add chicken broth and apple cider. Bring to a boil and scrape pan to loosen browned bits. Reduce heat to medium-low and simmer for about 5 minutes. Whisk in mustard, remaining 1 tablespoon butter, and rosemary.
To serve, top chicken breasts with brussel sprout and mushroom mixture, and then smother with sauce. Serve with roasted vegetables for a delicious, healthy, and low carb meal.

by Krissy

7 reviews

Looking for more chicken dinner ideas?

Everyone loves the classic chicken dinner ideas like Perfect Chicken Parmesan or Chicken Marsala.
In a hurry? You should try using your Instant Pot to make Pressure Cooker Shoyu Chicken or a Pressure Cooker Whole Chicken.
Need a chicken dinner idea that your kids will love? You can’t go wrong with Buttermilk Baked Chicken or Oven Fried Chicken Tenders.

Smoked Salmon Dip

October 7, 2017 By Krissy 16 Comments

This post may contain affiliate links. Read my disclosure policy here.

Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy jalapeno kick. Also amazing as smoked salmon spread on a bagel!

Smoked Salmon Dip is a perfect party appetizer. Unlike my popular salmon patties which are made with canned salmon, this smoked salmon dip is made with hot smoked salmon, which you can either buy or make yourself. Set the mouthwatering salmon dip out and watch it compete with the deviled eggs for the fastest consumed food on the table.

I’m seriously feeling withdrawal symptoms as I write this post because my salmon spread is all gone. Must. Make. More. I debated whether I should call this salmon dip or salmon spread. Either way, this stuff is my heroine. I am addicted. I crave it morning, noon, and night. I am not exaggerating. that is how much I love it.

How to serve smoked salmon dip?

If you are serving as a dip, you can set out any kind of crackers, bread, or crostini as long as they are strong and won’t easily break because the dip is rather thick, especially if it is cold. An alternative would be to serve with a small spreading knife as shown. Or, you might find it quite entertaining to watch your guests break their crackers in the smoked salmon dip.
My most favorite way to eat this smoked salmon spread is on a toasted everything bagel with a glass of fresh squeezed orange juice. Add some capers and thinly sliced red onion to the top and you have yourself a complete meal.
Smoked salmon dip is a great appetizer for any party or football watching event.
How long is smoked salmon dip good for? I recommend two weeks in an air tight container stored in the refrigerator… if you don’t eat it all right away!

How to make smoked salmon dip:

- First, you must get your hands on some Alaskan hot smoked salmon. You can find hot smoked salmon at stores like Whole Foods and Costco. Hot smoked salmon is not the same as cold smoked salmon (which I also love and use in all kinds of pasta and appetizer recipes). Hot smoked salmon has a different texture and feels cooked, for a lack of a better description.
- It’s important to use crispy cooked bacon. There is nothing worse than taking a bite and getting a piece of soggy bacon where you question whether the fat has been fully rendered. I highly recommend using my method of how to cook bacon ends & pieces.
- The amount of heat in this smoked salmon dip depends on the type and amount of pepper you add. I love jalapeno but you can use something else if you desire. I’ve also found that organic jalapenos tend to pack more heat than conventionally grown peppers.
- Mixing it all together is simple if you use your Stand mixer. Just be sure to mix everything fully before you add the smoked salmon and bacon so you can control the final texture.
- Watch me make it here:

Smoked Salmon Spread

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Prep Time 15 mins

Total Time 15 mins

Serves 2-3 cups adjust servings

This Smoked Salmon Dip made with hot smoked salmon & bacon has a spicy kick and is an outstanding appetizer as well as an amazing breakfast on a bagel.

Ingredients

8 ounces cream cheese
Juice from one lemon
2/3 ounce fresh baby dill, chopped
1 jalapeno, minced
1 clove garlic, minced
1/2 pound (about 1 cup) hot smoked salmon (meat should be cold, hot smoked refers to cooking process)
1/4 cup cooked bacon ends and pieces

Instructions

In bowl of stand mixer, cream together cream cheese and lemon juice on high speed for several minutes until well combined and fluffy. Scrape sides, then add dill, jalapeno, and garlic and blend until well mixed. Add in salmon chunks and bacon and mix just until combined. The more you mix, the less salmon chunks you'll have.
Serve with crackers or crostini for an appetizer or spread on a bagel for breakfast.

by Krissy

6 reviews

Chocolate Monster Cookies

October 5, 2017 By Krissy 4 Comments

This post may contain affiliate links. Read my disclosure policy here.

Chocolate Monster Cookies are the best Halloween cookies because they’re made with candy googly eyes, chewy chocolate chip cookies, and chocolate ganache.

Chocolate Monster Cookies are basically the cutest Halloween cookies you’ll find. The best part is that they taste really good. No. I mean really good. Plus, they’re not full of awful ingredients like high fructose corn syrup or artificial dye like so many other Halloween cookies this time of year. That’s because these monster cookies are 100% made from scratch. You can definitely cut corners and buy candy eyes and buy cookies from a package or a bakery and even buy nasty chocolate frosting from a tub (please don’t), but the finished monster cookie will not have as much character as these nor will they taste nearly as good. I promise.

How do you make monster cookies?

There are tons of Halloween cookies all over pinterest, but none as good as these Chocolate Monster Cookies. Allow me to tell you why…
These fantastic monster cookies start with my homemade googly candy eyes. There’s a pretty funny story in that post about how my first attempt was total pinterest fail. You’ll have to click over to that post to see the evidence. The best part about these eyes is that you can be creative with them so that whatever Halloween cookie you make really takes on a life of its own.
Next comes the chocolate chip cookies. I stand by my recipe for faithful chocolate chip cookies and will never use anything else. They’re perfect.
Then comes the ganache. Chocolate ganache is one of the easiest things you can make. Seriously. And the best part is that the leftovers can be turned into rolled truffles. When its hot, you can use it as a glaze, and as it cools you can pipe it onto a cookie like I did here or stick it in the refrigerator for later and just make a drinking chocolate if you want!
Finally, you can’t have monster cookies without sharp looking teeth. I made the teeth out of sticky little marshmallow triangles that I cut from a single jumbo marshmallow. They tasted really good and that method was much easier than making up another batch of royal icing or being overly ambitious and making homemade marshmallows for these Halloween cookies. Now, if I had thought ahead I could have totally made some pointy teeth when I was making my candy eyes… but I rarely have that much foresight.

The best part when you make your own candy eyes is that you can goof around with the size and shape and then match up all sorts of different combinations to really make it fun. Will they be cross-eyed? Will one be larger than the other? Do it all and see which one you like!

Tools used to make these monster cookies:

Frosting Decorator Set: In a pinch you can always use a ziplock bag with the corner snipped off, but when I like to get fancy, I use a real metal tip!
Baking Sheet: I’ve been using this one for years. I love that it’s made in the USA, the sides are high enough to keep anything from spilling over, and it’s warp resistant.
Silpat Silicone Baking Mat: Any time I bake cookies, I always use my Silpat. Turn ANY pan into a non-stick surface and save time cleaning up!

Chocolate Monster Cookies

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Prep Time 1 hour

Cook Time 15 mins

Total Time 1 hr 15 mins

Serves 9 monster cookies adjust servings

The best Halloween dessert are these Chocolate Monster Cookies made with homemade candy googly eyes, perfect chocolate chip cookies, and chocolate ganache.

Ingredients

[url]Link to make Candy Googly Eyes∞https://selfproclaimedfoodie.com/how-to-make-candy-googly-eyes/[/url]

[url]Link to make perfect Chocolate Chip Cookies∞https://selfproclaimedfoodie.com/faithful-chocolate-chip-cookies/[/url]

ganache

1 1/2 cups chocolate, coarsely chopped (I used 60% Ghirardhelli)
1 cup heavy cream
2 tablespoons unsalted butter, room temperature

Also needed

one jumbo marshmallow for teeth

Instructions

The day before, make your candy googly eyes. They require at least 24 hours to fully dry, but once you make them they last for weeks so you'll be set for the season.

On the day you plan on making your monster cookies, make the chocolate chip cookies. My recipe for faithful chocolate chip cookies is the best you'll find.

how to make the ganache:

Place coarsely chopped chocolate in a medium sized heat safe bowl and set aside.
In a small saucepan over medium heat bring the heavy cream to a boil. You just want to get it to the point of a boil and then remove it from the heat as soon as it does.
Pour the scalded heavy cream over the chocolate and let stand for 2-3 minutes undisturbed until chocolate has softened.
Slowly whisk the mixture until smooth and add the room temperature butter. Whisk until butter is melted and incorporated.
Either add ganache to pastry bag or place plastic wrap directly on the surface of the ganache and allow to cool at room temperature for 2-4 hours.

To assemble monster cookies:

Match cookie pairs according to size. Put the first cookie face down. Pipe on some ganache, making it thicker on one side. Place top cookie on ganache and press down on only one side to give the illusion of an open mouth.
Use additional ganache on top to make your eyes stick.
Cut out small teeth from the marshmallow. Get creative!
Store in an airtight container if not eaten right away.

by Krissy

Paleo Coconut Macaroons

October 3, 2017 By Krissy Leave a Comment

This post may contain affiliate links. Read my disclosure policy here.

Paleo Coconut Macaroons are a no bake snack or dessert full of healthy fats and natural sugar made with raw coconut butter and maple syrup.

Paleo Coconut Macaroons are basically a stupid easy paleo treat that comes together in just a few minutes. They are basically the opposite of something like my Monkey Bread. Yes they are sweet, but that’s about the only thing those two recipes have in common. They only have a few simple ingredients including coconut butter. Have you ever eaten coconut butter? If not, you might have a few questions that come to mind. What is coconut butter? Is coconut butter good for you? Can you use coconut oil instead of coconut butter?

Coconut butter:

Coconut butter includes the fibrous shreds of the coconut meat, albeit in dried form. In fact, there are recipes out there that show you how to make it yourself from unsweetened coconut flakes. The process takes a long time, but it’s cheaper than buying a jar of coconut butter.
Coconut butter is very good for you and packs a ton of health benefits: It’s rich in lauric acid, which boosts immunity and destroys harmful bacteria, viruses, and funguses. It boosts your metabolism, which aids in weight loss and increases energy levels. It’s packed with healthy fats, so you feel full longer.
Coconut butter is unlike coconut oil; it’s entirely different. Coconut oil is made from the extracted fat of the coconut meat. I would not recommend using coconut oil in place of coconut butter, however if you need to make the substitution, the fats will work the same.

I have a friend on a restricted diet and he’s always looking for sweet paleo snacks, so I sent his wife home with these coconut macaroons. I told her that they are best served at room temperature but to store whatever is leftover in the refrigerator. She said that advice fell on deaf ears because the coconut macaroons were gone in just a few minutes. Could I have sent the chocolate dipped coconut macaroon cookies that I usually make? Not if they were going to be eaten by their paleo family. Did I mention these are raw? Again, that equates to a stupid easy paleo recipe when you don’t even have to bother cooking.

What is a paleo diet?

The basic philosophy of the paleo diet is that if a caveman didn’t eat it, you shouldn’t either. If you’re wondering if I follow a paleo diet, the answer is yes… but I also say that I also follow a keto diet, I’m vegan, and all sorts of things, but I don’t really limit my sugar and carbs. I’m willing to guess that statement makes more than a few people mad. But if you’re wondering if I enjoy stupid easy paleo recipes and occasional sweet paleo snacks like these coconut macaroons – the answer is YES.
Back to the question – some believe the Paleo diet is the healthiest way you can eat because it is the only nutritional approach that works with your genetics to help you stay lean, strong and energetic.
A paleo diet consists of lean proteins, fruits and vegetables, and healthy fats from nuts, seeds, avocado oil, fish oil, and grassfed meat.
No pasta, cereal, and candy allowed!

Paleo Coconut Macaroons

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Prep Time 10 mins

Total Time 10 mins

Serves 32 macaroons adjust servings

Paleo Coconut Macaroons are a no bake snack or dessert full of healthy fats and natural sugar made with raw coconut butter and maple syrup.

Ingredients

2 cups unsweetened coconut flakes plus extra to roll macaroons in
1 cup coconut butter
3/4 cup maple syrup
1 vanilla bean
1/4 teaspoon sea salt

Instructions

Pulse coconut flakes in food processor or blender until they resemble a fine crumb.
Add 2 cups of the coconut flakes (reserving the rest) to a medium sized bowl. Add coconut butter and maple syrup; mix to combine.
Split vanilla bean with sharp knife and scrape out the seeds. Add seeds to the mixture and discard pod. Add sea salt and continue mixing until well combined.
Shape macaroons into tablespoon side balls and roll in remaining coconut. Refrigerate for one hour to firm up and serve.
Will keep in the fridge for one week. Macaroons can also be frozen for a longer shelf life.

by Krissy

Pumpkin Spice Hot Chocolate

October 1, 2017 By Krissy Leave a Comment

This post may contain affiliate links. Read my disclosure policy here.

Pumpkin Spice Hot Chocolate with real pumpkin puree is a classic warm fall drink. Make a single cup for you or a batch in the slow cooker for a crowd!

Pumpkin Spice Hot Chocolate is one of those drinks that is really appreciated in the fall. Something magical happens this time of year when the days get colder and darker, the leaves start to fall, and it is pumpkin spice everything all around you! Now, this recipe does use real pumpkin puree and is a great way to use any left over pumpkin puree from a different recipe, but the real fall flavor comes from the Pumpkin Spice.

If you’ve never tried pumpkin + chocolate together, you’re in for a real treat. I play with this flavor combination a lot, and some of my favorite chocolate pumpkin recipes are my Pumpkin Swirl Brownies and my Marbled Pumpkin Chocolate Cheesecake. I always top my homemade hot chocolate with either whipped cream or a homemade marshmallow. Anyone think I should create a recipe for chocolate covered pumpkin spice marshmallows? I do!

How to make hot chocolate:

Decide on the type of chocolate you want to use: cocoa powder or some form of melting chocolate.
Unsweetened cocoa powder gives you the chocolate taste you want and dissolves well. When using only unsweetened cocoa powder, my rule of thumb is equal amounts of cocoa powder to sugar.
Any kind of melting chocolate like chocolate chips is already sweetened, so I usually don’t add additional sugar. It definitely makes your hot chocolate thicker and richer.
Homemade hot chocolate needs dairy. You can choose milk, half and half, or a combination depending on how creamy and delicious you want your hot cocoa to be.
Add-in flavors like peppermint extract, pure pumpkin puree and pumpkin pie spice, or even pure fruit extracts completely transform the flavor of your hot chocolate.
Toppings like homemade marshmallows or whipped cream are always a must.
When cooking on the stove, remember to bring the temperature up slowly and heat just until the milk gets scalded. When making a large batch for a crowd, I highly recommend using your slow cooker.

Kitchen tools used to make this hot chocolate:

Stainless Steel Ladle: This one is easy to grip and light weight. Just a few ladles will fill your soup bowl.
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Measuring Spoons – These are my favorite. Plus, they nest and clip together for easy storage.
Stainless Steel Cookware – Not only is it gorgeous, but it works great! This set in particular has a 3-ply bonded construction consists of durable stainless steel encapsulating an aluminum core for even heating throughout and a highly polished cooking surface with starburst finish offers stick resistance and easy maintenance, plus it won’t react with food.

Pumpkin Spice Hot Chocolate

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Serves 1 cup adjust servings

Pumpkin Spice Hot Chocolate with real pumpkin puree is a classic warm fall drink. Make a single cup for you or a batch in the slow cooker for a crowd!

Ingredients

1/2 cup whole milk
1/2 cup half and half
1/4 cup chocolate chips
1 tablespoon pumpkin puree
1 teaspoon cocoa powder
1/2 teaspoon pumpkin pie spice

Instructions

Combine all ingredients in small saucepan and heat on medium until chocolate has melted and mixture is hot. Serve immediately with whipped cream.
This is for a single serving, but can easily be made for a crowd by multiplying the recipe and throwing all the ingredients in a crockpot and kept warm on low setting.

by Krissy

Gougères (French Cheese Puffs)

September 29, 2017 By Krissy 3 Comments

This post may contain affiliate links. Read my disclosure policy here.

Gougères are French cheese puffs that are light and airy with a crisp outside. Made from scratch, they are great as an appetizer or served with a meal.

This post is sponsored by The French Ministry of Agriculture but the content and opinions expressed here are my own.

Gougères might just be my favorite savory treat to bake. They are French inspired, and I even made them with French Cheese and French butter. They are golden, puffy, light as air, and go perfectly on any appetizer platter.

I actually had to make these twice because the first time they didn’t turn out. Don’t worry, you can trust that the recipe I share in this post was tested and they turned out beautifully!

Everyone knows the French are known for many wonderful things, but their cuisine is probably their most notable. France produces so many great wines, cheeses and butter that it’s easy to use their products to host a gathering with a “Made in France Made with love“ theme. Anyone can bring France to their fall gatherings and celebrate the leaves changing.

I made these French cheese puffs using Président® Unsalted Butter Quarters and Istara P’tit Basque cheese. If you’ve never used either of these products, let me tell you about how great they are. Freshly crafted from cultured cream, this butter is made in the heart of Normandy, the “Grand Cru” among French dairy regions, well known for the outstanding quality of its milk, giving President butter an exceptional flavor. Super versatile and convenient for cooking, baking and spreading on a variety of foods, President Unsalted Butter Quarters gives you endless opportunities for delicious culinary creations. P’tit Basque is a 100% pure sheep’s milk cheese produced in France’s Basque region in the Pyrenees Mountains, the region that spans the border between France and Spain. Traditionally, it was handmade by shepherds from left over curds set aside from milking their ewes, and is still made by the same methods applied by the local shepherds even today.

Some of the wines I’d like to share with you come from 2 distinct areas: Languedoc and Bordeaux. Let me tell you a little bit about the wines you see below:

The MOULIN de GASSAC GUILHEM rosé is a fun, approachable wine, made from Syrah & Carignan grapes. One single natural fermentation with indigenous yeast to retain all the fruit and freshness – with no sugar added. The free-run juice is fermented on its own in stainless steel tank (no oak) to retain all its natural freshness and vibrancy.
Les Vignobles André Lurton, currently one of the largest wineries in the Bordeaux region, is a family-run compagny of passionate wine-growers and wine-makers who are dedicated to producing exceptional wines from prestigious Bordeaux appellations.
Within 40 years, the Mas de Daumas Gassac wines, produced in the Languedoc region, have reached the rare status of «cult wine» that is only given to a limited number of exceptional estates in the world. Cultivated without any chemical or pesticide, Mas de Daumas Gassac remains a virgin land farmed with total respect of mother Nature to preserve its balance.

Isn’t this platter gorgeous? Fancy cheese, crackers, fresh and dried fruit, cured meats, olives, and homemade Gougères paired with velvety luxurious French wine is my favorite way to entertain.

And every platter needs something a little sweet. If you haven’t tried Valrhona chocolate, well then, you are in for a real treat. I’m typically a dark chocolate girl, but this lighter chocolate is absolutely divine for pairing with your favorite wine or for baking. Lucky for us, it’s finally available in US markets! This gourmet chocolate’s sweet freshness is clear from the very first bite thanks to its licorice notes. Hints of biscuit complement the freshness as you taste the chocolate. Because of its natural molasses content, muscovado sugar has a rich brown color and delicate licorice aromas.

Gougères (French Cheese Puffs)

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Prep Time 20min

Cook Time 30min

Total Time 50 mins

Yields 12 Gougères adjust servings

Gougères are French cheese puffs that are light and airy with a crisp outside. Made from scratch, they are great as an appetizer or served with a meal.

Ingredients

4 tablespoons (1/2 stick) unsalted butter
1/2 cup water
1/2 cup all-purpose flour
1/4 teaspoon kosher salt
2 large eggs
3/4 cup shredded cheese

Instructions

Step 1
Preheat the oven to 450°F and position racks in the upper and bottom thirds. Line a large baking sheet with parchment or a silicone baking mat.
In a large saucepan, combine the butter, water and salt and bring to a boil. Remove from heat, add the flour and whisk until smooth. Heat over medium low while stirring constantly for 2-3 minutes until the flour and butter smell wonderfully nutty. Let cool slightly at least 5 minutes. Then, using an electric mixer or a stand mixer at medium speed, beat butter and flour mixture for about 1 minute until its just warm to the touch.
Mix in the eggs 1 at a time, beating thoroughly so that the mixture is smooth between additions.
Beat in all of the cheese.

Step 2
Using a 1-tablespoon scoop, scoop level mounds of the dough onto the baking sheet, 1 1/2 inches apart.
Set on the upper third rack and bake for 5 minutes and then reduce heat to 350°F. Total cook time will be about 30 minutes, but plan on rotating the baking sheet and transferring down to the lower rack about half way through. Keep an eye on them to ensure even browning, until crisp and deeply golden.

Step 3
Transfer the gougères to racks to cool. Serve the gougères warm or at room temperature.

by Krissy

Creamy Chicken Soup

September 28, 2017 By Krissy 2 Comments

This post may contain affiliate links. Read my disclosure policy here.

Creamy Chicken Soup is so rich, yet it is loaded with veggies and is an easy, healthy, simple chicken soup recipe your entire family will love for dinner.

Creamy Chicken Soup is just one of those feel good, homemade meals that the entire family enjoys. That is why I’m especially fond of hearty soups and learning how to make chicken soup was something that happened early in life. Not only do they incorporate lots of fresh veggies, but they are so comforting and satisfying. It is easy to forget that we still have many cold and wet months ahead of us before the local produce makes its way back and we want to start cooking on the grill again.

Creamy soup recipes have become from favorite. 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 like chicken soup recipes in big batches and store them for another day. This creamy chicken 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.

How do you make a soup creamy?

There are two components needed to make a creamy chicken soup: a roux to thicken it and dairy to make it creamy
Roux is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. My method is always to use one tablespoon of flour per each tablespoon of butter. The flour is added to hot oil on the stove top, blended until smooth, and cooked to the desired level of brownness.
For the dairy, I typically like to use a mixture of milk and heavy cream. I always will add the dairy at the end of the cooking process once the roux is ready.
Once you start making creamy soup recipes, you’ll never go back! This recipe tells you how to make chicken soup, but the creamy soup part takes it over the top!

How to make creamy chicken soup from scratch?

I prefer to use chicken thighs in many of my chicken soup recipes 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 creamy chicken soup. By keeping all the ingredients going in the same pot, you don’t lose any of those wonderful flavors along the way.

Kitchen tools used to make my creamy chicken soup:

Food Processor – I have a big one. Sure it’s heavy and can sometimes be a pain to clean depending on the recipe, but it does the job and it does it well.
Dutch Oven: I don’t take this one camping. It stays in the kitchen. I absolutely love the heavy bottom and lid. You can really get a nice sear on meat and it’s easy to transfer to the oven, if needed.
Stainless Steel Ladle: This one is easy to grip and light weight. Just a few ladles will fill your soup bowl.
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!

Creamy Chicken Soup

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Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Serves 6 servings adjust servings

Creamy Chicken Soup is so rich, yet it is loaded with veggies and is an easy, healthy, simple chicken soup recipe your entire family will love for dinner.

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

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.
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.
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.
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.
Serve with a warm crusty bread or some rosemary crackers.

by Krissy

2 reviews

Country Sausage Gravy (Biscuits and Gravy)

September 27, 2017 By Krissy 74 Comments

This post may contain affiliate links. Read my disclosure policy here.

Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy.

Sausage gravy makes every breakfast better. My husband and I love biscuits and gravy. You all know I’m a total food snob. Him? Not quite as much (but I’m grooming him daily). The one thing he is a total food snob about is sausage gravy. When we go out to breakfast, he’ll order a sample of the country gravy before committing to actually ordering biscuits and gravy. I’m sure you all have experienced country sausage gravy that sucks. Its either too thick or too thin or too starchy or the sausage is nasty. The best part? Homemade sausage gravy is easy to make!

The best biscuits and gravy require two things – sausage gravy and homemade buttermilk biscuits. Now, in the video of me making the recipe, you might notice that I used canned biscuits. For that, I apologize and I shall never live that one down. Canned biscuits should be reserved for Monkey Bread, and only Monkey Bread. Homemade sausage gravy deserves the flaky goodness of a homemade biscuit. There. Please forgive me.

How to make sausage gravy from scratch:

You can buy seasoned breakfast sausage in bulk without any casing from most meat departments, however I prefer to start with plain ground pork and make my own sage breakfast sausage. Its the best damn sausage you’ll ever have.
Make sure to use a good pan that will brown the meat nicely. I always cook my sausage gravy in my favorite Staub dutch oven
Then you gotta add some more butter because you can’t have a good gravy without the right amount of fat! Do not substitute with margarine.
Once you add the flour, be sure to let it cook for several minutes before adding the milk. You want it to mix with the fat and give off an amazing aroma
I highly recommend using whole milk for a richer flavor

How to make biscuits and gravy:

Always start with a Southern style gravy.
Obviously, I think my country sausage gravy is the best, but I’ve seen tons of variations of white gravy made with bacon or a combination of sausage and bacon.
You’ll want the country gravy recipe you choose to be made with flour, fat (butter and/or drippings from the meat), milk, and the right amount of seasonings.
Then you really need some amazing flaky buttermilk biscuits to go with your gravy. Pairing a delicious sausage gravy with a less-than-perfect biscuit is very unsettling to me. It just doesn’t make sense. Go ahead. Drown that biscuit.
Freshly ground pepper is a must.

Now, go enjoy the best damn biscuits with country sausage gravy you’ll ever have. Consider yourself warned though – they may be so good that you’ll no longer order them when dining out because all others will fail in comparison.

What to serve with Biscuits and Gravy:

I love some kind of egg recipe to accompany my biscuits and gravy. I don’t like runny yolks running into that country sausage gravy, so I always serve them with some kind of scramble or omelet.
If you’re not afraid of the carbs (hey, you’re eating biscuits and gravy, after all), a side of easy breakfast potatoes makes a nice addition, especially if you get an extra ladle full of gravy to smother those potatoes.
It’s a good idea to add some color and produce to your plate as well. I make a fruit salad with a secret ingredient that pleases everyone. Or you balance out your biscuits and gravy with some wilted sauteed spinach.

Check out the video I made of the recipe. For the video, I cooked the sausage gravy on an induction cooktop. You totally want biscuits and gravy now, don’t you! Watch below to see me make this country sausage gravy!

Country Sausage Gravy

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Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Serves 6 servings adjust servings

Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy.

Ingredients

1 pound sage pork breakfast sausage (I highly recommend you make your own)
3 tablespoons butter
1/4 cup all-purpose flour
3 cups milk

Instructions

In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted.
Sprinkle sausage with flour, stir, and allow to cook for several minutes.
Add the milk and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes.

by Krissy

30 reviews

Pumpkin Curry Hummus

September 26, 2017 By Krissy Leave a Comment

This post may contain affiliate links. Read my disclosure policy here.

Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.

Pumpkin Curry Hummus is a spin on classic homemade hummus. You still blend together tahini, chickpeas, garlic, lemon, and olive oil, but by adding real pumpkin puree and curry powder, you transform everyone’s favorite healthy appetizer to an instant fall classic. Everyone knows hummus is a healthy alternative to naughtier dips like beer cheese ranch dip or loaded cheesy pizza dip. But just because this pumpkin curry hummus is good for you doesn’t mean it doesn’t taste awesome!

Are you a lover of hummus? The fun doesn’t have to stop here. You should give my garlic beet hummus a try. Or how about my edamame herb hummus? Both are tasty, healthy, and make a perfect dip or sandwich spread. One of my favorite things about homemade hummus is how fast it all comes together. No cooking required – just a few minutes and a food processor is all that’s really needed. Plus, I pretty much always have the necessary base ingredients at the ready in my pantry, so any time I get a random craving for something like pumpkin curry hummus, I can have it fresh and ready to devour in just a few minutes.

I’ve also recently fallen in love with baking with tahini. Almost every hummus recipe will call for tahini, but because it is basically just ground sesame seeds, it is a fantastic addition to any baked quick breads or cookies. Just recently I made some chocolate tahini bread and my entire family loved it. In fact, I have a bunch of overly ripe bananas on the counter just begging to be made into that bread again!

Hummus doesn’t have to just be a dip. Here are some ideas you can use with this Pumpkin Curry Hummus:

Make a fall hummus burger. That’s right – mix about a 1/2 cup hummus in with your ground beef along with some minced red onion and grill it up.
Mix the pumpkin curry hummus in with your chicken or leftover turkey salad.
Make a one-pot chicken and rice dinner by mixing chopped cooked chicken, cooked brown rice, and a variety of sauteed veggies, then topping with pumpkin curry hummus and a drizzle of olive oil. Bake until heated through and serve!
You can make fall themed deviled eggs by mixing the pumpkin curry hummus in with the egg yolks along with enough olive oil to give it a smooth consistency.

Tools used to make this healthy, quick & easy Pumpkin Curry Hummus:

Food Processor – I have a big one. Sure it’s heavy and can sometimes be a pain to clean depending on the recipe, but it does the job and it does it well.
Garlic Press – Having a good garlic press can make all the difference. I use this one because it’s not only easy to squeeze, but it’s easy to clean. Both are equally important, in my opinion.
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Spatula: One can never have too many good quality silcone spatulas, and this one is my favorite. It’s a great size, has the perfect firmness, and doesn’t leave a nasty silcone taste on your food.

Pumpkin Hummus

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Prep Time 10 mins

Total Time 10 mins

Serves 3 cups adjust servings

Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.

Ingredients

1/2 to whole 15 oz can pumpkin puree (depending on preference)
1 13.5 oz can chickpeas, drained and rinsed
3 tablespoons tahini
1 clove garlic
2 tablespoons lemon juice
1-2 tablespoons curry powder
1 teaspoon of salt
2 tablespoons (amount may vary) extra-virgin olive oil

Instructions

In a food processor fitted with a blade, process pumpkin, chickpeas, tahini and garlic until fairly smooth. Scrape sides and process again.
Add lemon juice, curry powder and salt. With the processor running, slowly pour in a thin stream of olive oil. Stop adding the olive oil once you've reached your desired consistency. It should process until smooth.
Add additional salt to taste. Serve with tortilla chips, crostini, or fresh veggie sticks.

by Krissy

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Creamy Chicken Soup is so rich, yet it is loaded with veggies and is an easy, healthy, simple chicken soup recipe your entire family will love for dinner.

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Country Sausage Gravy made from scratch is delicious! The best biscuits and gravy are made from homemade flaky buttermilk biscuits and sausage gravy.

How to make sausage gravy from scratch:

How to make biscuits and gravy:

What to serve with Biscuits and Gravy:

Country Sausage Gravy

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Instructions

Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.

Hummus doesn’t have to just be a dip. Here are some ideas you can use with this Pumpkin Curry Hummus:

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