Easy One Pan Oven Roasted Pork Chops #SundaySupper

 

Easy One Pan Oven Roasted Pork Chops

I mentioned briefly the other day that I am doing a Whole30.  I am a little more than a week in now and loving it.  You are probably wondering why I chose to embark on this adventure.  It is really to reset my mind, body, and spirit.  You can probably tell by some of my posts that I am a bit down, and while what I eat doesn’t seem to have a correlation to getting an agent, you never know.

I hadn’t been feeling my best physically or mentally, and while I do not expect this to cure me, a pledge to only eat real food for a month can’t be a bad thing.

I eat this way a lot of the time.  I’ve had to adjust breakfast since oatmeal, muffins, and such are out of the question.  Lunch and dinner haven’t changed much and dessert is gone except for a few raisins, which are surprisingly tasty when you want something sweet.

Easy One Pan Oven Roasted Pork Chops

I’ll admit to a couple cheats.  I am a big believer in supplements, including Airborne.  I know, it’s probably junk that doesn’t work, but it makes me feel better just knowing I am taking it.  I’m not giving it up or my Omega-3 or biotin, which contain sugar and soy respectively.  I didn’t want to skip the Whole30 just because I wouldn’t give these things up, and I didn’t want to give them up to abide strictly and then worry.  Life is about compromise, people.

Also the program restricts certain foods even if they fit into the edible categories.  For example, potatoes are allowed, but potato chips are not.  Look, a potato is a potato, and I can eat just one.  Also, since I don’t eat chicken, eventually I just need a source of food.  I’m following the ingredient restrictions carefully, but an approved food is an approved food.  Period.

Easy One Pan Oven Roasted Pork Chops

While I do think I have a little more energy than normal and have been feeling pretty good, I really love the ways the Whole30 has pushed me culinarily.  I am eating more of the foods I crave but typically shy away from for fear they are unhealthy or will weigh me down, when it reality it is other foods that are doing this.

Beef, pork, sweet potatoes, potatoes are filling my diet in satisfying ways that really keep cravings at bay, though I would happily take a scoop of ice cream or a slice of pie right now.  Protein, fruits, and vegetables are really rather delightful and I appreciate that now more than ever.

These Easy One Pan Oven Roasted Pork Chops are one of my favorite dinners I’ve made.  One, yes, they are easy.  Everything goes on a giant sheet pan and into the oven.  Those are the dinners of my dreams.  Two, this is healthy, gluten free, and crazy flavorful.  Three, the pork is tender and succulent, even if you overcook it a little.

Easy One Pan Oven Roasted Pork Chops

Feel free two swap out the vegetables for ones you love and have on hand, but the mushrooms really are a star here.  They create a savory umami bomb of a broth that keeps the pork moist and is great drizzled over the finished dish.

The Whole30 is one challenge I know I can conquer!

Easy One Pan Oven Roasted Pork Chops #SundaySupper

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 3 servings

Ingredients

3 1 inch thick bone in pork chops
1 large red onion, cut into wedges
18 ounces baby Portobello mushrooms, stems removed
½ pound Brussels sprouts, outer leaves removed
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ cup olive oil

Instructions

  1. Preheat oven to 400 degrees F. Arrange the pork chops, onion, mushrooms, and Brussels sprouts on a large rimmed baking sheet. Season with salt and pepper. Drizzle with oil and use your hands to ensure everything is coated.
  2. Bake for about 30 minutes, until pork chops are cooked through and vegetables are tender. Serve immediately.
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Don’t forget to check out this week’s Sunday Supper dishes!  Thanks to Shelby from Grumpy’s Honeybunch for hosting!

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sweet Potato Shepherd’s Pie + Blogiversary

Can you believe I started this blog five years ago?  I know I can’t.

It’s easy to look at all the things that haven’t changed in those five years.  Hi gross Michigan winters.  I feel like I’ve have 2,000 likes on Facebook for most of those years.  I get job intermittently and my traffic is steady.  I’m still the frustrated writer spending all my time with Mom and Dad.

Sweet Potato Shepherd's Pie + Blogiversary

But when I really look beyond, I see the changes.  The progress.  I create more of my own recipes and like to think my photographs are better even if they aren’t going to make the cover of Bon Appetit anytime soon.

I have become more adventurous and flexible, trying new restaurants, going to concerts, sporting events, and more.  I drop everything on particularly nice days and go out because it’s not like things are getting better chaining myself to the computer when the sun is shining and it’s a perfect 75 out.

Sweet Potato Shepherd's Pie

I have accepted myself more and become comfortable in my own skin.  No one is going to stand up for me, to fight for me, except me, so I had to take a crash course in Laura and I like to think I at least got a B+.

Because I never know when I will get that one yes (that’s all it takes), or what will cause it, and I’m more than ready for it, I wanted and needed a reset for myself.  So I am doing a Whole30.  I’m not quite a week in and it has been great, even fun and exciting.

Sweet Potato Shepherd's Pie

The thing that I have loved most about the Whole30 is that while it took away a lot of foods, it gave me freedom to eat others.  I typically shy away from potatoes and sweet potatoes thinking they are heavy, but when I take out all the junk, I have found them to be a tasty, satisfying food that feels a little decadent.

I really can’t begin to tell you how good this Sweet Potato Shepherd’s Pie is.  It’s one of my favorite meals I have made in a long time, was a hit with everyone, and reheated amazingly well.  The base is ground beef and vegetables.  I used carrots, onion, and fennel, but feel free to swap them out for vegetables you love and have on hand.  Don’t buy beef that is too lean – the fat is where all the flavor and unctuousness comes from.

Sweet Potato Shepherd's Pie

The top is sweet potatoes – pure and simple.  They don’t need much except a little salt and pepper.  When roasted for a long time they become soft and a little syrupy.  Major yum!

Here’s to the next five years and beyond!

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd’s Pie + Blogiversary

Prep Time: 20 minutes

Cook Time: 1 hour, 50 minutes

Total Time: 2 hours, 10 minutes

Yield: 6 servings

Ingredients

3 medium sweet potatoes
2 tablespoons olive oil
2 pounds ground beef, aim for an 80/20 blend
1 large onion, diced
1 bulb of fennel, diced
6 medium carrots, sliced into ¼ inch rounds
2 teaspoons freshly ground black pepper, divided
1 teaspoon kosher salt, divided

Instructions

  1. Preheat oven to 400 degrees F. Poke sweet potatoes with a fork or knife several times and place on aluminum foil. Bake for about 1 ½ hours.
  2. When the potatoes have about half an hour left, preheat a large skillet over medium heat. Add the olive oil and ground beef. Sauté the beef until it is fully cooked. Transfer the beef to a bowl, leaving the fat in the skillet and add the onion, fennel, and carrots. Sauté until tender, about 10 minutes.
  3. Add the beef back to the vegetables. Season with 1 teaspoon black pepper and ½ teaspoon salt. Stir to combine and sauté an additional 2 minutes. Remove from the heat.
  4. Remove the sweet potatoes from the oven. Scoop the flesh out of the potatoes and into a bowl. Season with the remaining salt and pepper and mash with a fork or potato masher until mostly smooth. A few lumps are fine – this is a rustic dish.
  5. Spread the potatoes over the beef and vegetable mixture. Bake for about 15 minutes until very hot. Serve immediately. Leftovers may be stored in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven for about 20 minutes or in the microwave for about 1 ½ minutes.
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Healthy Award Show Snacks

Healthy Award Show Snacks

The only thing that makes winter bearable are all the award shows that are on.  The Golden Globes, People’s Choice, and Screen Actors Guild shows are all past us, but we still have the Grammys and Oscars to look forward to!

The Grammys are actually this weekend. I never miss the show and have so many fond memories of the great performances.  It’s like watching the best concert of the year right from my home.  And with James Cordon hosting this year, I know it’s going to be better than ever.  I mean have you guys seen Carpool Karaoke?  OMG!  It’s the best.

Healthy Award Show Snacks

I have my favorites – Adele! Mike Posner! Lucas Graham! – that I will be cheering for all night long.  Luckily I have this handy ballot from SkinnyPop so I can keep track of all the awards I get right and many I will no doubt get wrong too.  Save the ballot and print it to play along while you watch the Grammys.

SkinnyPop Grammys Printable

I am not a huge snack person, but when I watch award shows and am in amped up party mode, seriously, award shows do something crazy to me, I enjoy a couple healthy snacks that I can feel good about eating and won’t leave me feeling stuffed and unable to sleep later.  I leave that to the songs stuck in my head.

Healthy Award Show Snacks

Snacks that are easy to prepare are paramount too.  I put together a vibrant spread full of colors and flavors that tons of nutrition.  I always have tons of fruit on hand, so it plays a prime role in my spread along with SkinnyPop Naturally Sweet popcorn which is always in my pantry, some crunchy walnuts and chewy, tart dried cherries.  Dried fruit is so underrated.

Of course you can mix up your snack platter with whatever fruit, nuts, and dried fruit you have on hand.  Whatever you choose, get excited for the Grammys with this fun ballot and your tasty, healthy snacks!

Healthy Award Show Snacks

Healthy Award Show Snacks

Spicy Beef Lettuce Wraps #SundaySupper

Spicy Beef Lettuce Wraps - healthy and gluten free

I have devoured movies over the holidays.  With all the TV shows on hiatus after their fall or winter finales (what is that about by the way???), there was nothing on TV.

While maybe I should have filled that time doing more productive things, I watched movies.  Lots of them.  Sure I read more than normal, played some games on my phone to keep the brain in tip top shape, and wrote.  Lots and lots of writing.  But I’m finding myself more movie obsessed than ever.

Spicy Beef Lettuce Wraps

I have always loved movies from the VHS tapes I reportedly watched over and over again as a kid to the movies that now seemingly appear magically on the TV after pressing a few buttons.

We have all the movie channels, use OnDemand so frequently it’s scary, and have Netflix and Amazon Video ready and waiting at all times.  With Oscar season ramping up, I’m waiting for the movies to slowly pop up, begging me to watch them.

The problem is we watch a lot of bad movies.  More than we should.  More than should be made.  When I’m struggling to get anyone to give a damn about my scripts, it’s frustrating to find tons of crappy movies.  We try to watch clips, which sometimes are so laughably bad we stop, promising to never watch that movie.  Others lure us in just enough and then demonstrate that the best scenes were in said clip.

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps

During this TV show hiatus, I was on the hunt for great or at least good movies to watch.  Oscar winners and nominees.  Blockbusters that topped the box office.  Little indies that might have not hit my radar.

And we watched pretty many good movies.  There were some odd ones (I’m looking at you Mulholland Drive) and some that could have been better (hi Sully) but some were downright good movies that I would watch again (hey Pete’s Dragon and Southpaw).

Spicy Beef Lettuce Wraps

I’m about out of ideas now.  So before we get to the recipe, I want to know: what are your favorite movies?  My remote is ready and waiting!

Now, onto these Spicy Beef Lettuce Wraps.  This is how I eat most nights.  Lots of vegetables and lean protein, maybe some fruit thrown in for balance and a bit of oil and vinegar.  It’s healthy and gluten free and flavorful and satisfying.

Lettuce wraps have become one of my go to meals because they are so versatile.  The lettuce is a must, but from there I add whatever fruits and vegetables sound good and I have on hand.  The protein is also super flexible; I’ve used everything from ground beef to salmon to steak to eggs.

Life is better with great movies and lettuce wraps!

Spicy Beef Lettuce Wraps

Spicy Beef Lettuce Wraps #SundaySupper

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4 servings

Ingredients

2 pounds ground beef
1/3 cup olive oil, divided
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon red pepper flakes
1 ½ teaspoons freshly ground black pepper, divided
1 head Bibb lettuce
1 large onion, thinly sliced
1 large fennel bulb, thinly sliced
4 stalks celery, sliced
3 clementines, segmented
¼ cup apple cider vinegar

Instructions

  1. Heat a large skillet over medium high heat. When hot add about 1 tablespoon of the olive oil followed by the meat. Cook, stirring frequently, until fully cooked and browned.
  2. In a small bowl, mix the cumin, chili powder, coriander, turmeric, red pepper flakes, and 1 teaspoon of the black pepper. Add to the meat and stir to combine. Cook about 2 more minutes until incorporated.
  3. Combine the remaining oil and pepper with the vinegar in a small bowl for a dipping sauce.
  4. Serve immediately with lettuce, onion, fennel, celery, and clementines.
  5. Leftover beef may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for about 1 minute until hot.
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Thanks to Sarah from Chef Next Door for hosting this week’s event!  Don’t forget to check out all the other Sunday Supper dishes!

APPETIZERS, SOUPS, AND SALADS

LEAN GROUND BEEF RECIPES

MAINS

SANDWICHES AND WRAPS

STEAKS

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Don’t drink your calories.  That’s kind of one of my mottos.  My aunt said she thought about it the other day when tempted to order a fancy drink at a coffee shop.

I used to drink my calories like a champion.  Gatorade, orange juice, milkshakes, Frappuccinos, soda.  And my body paid for it.  I stopped pretty much cold turkey and reaped the rewards.  Plus I didn’t really miss any of those things.

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

But every once in awhile rules are meant to be broken.  Especially around the holidays (and when you need a super easy blog post 🙂 ).  I made Fluffernutter White Hot Chocolate and it is kind of the best thing since sliced bread or at least regular hot chocolate.  Because what’s better than peanut butter and marshmallow melted into drinkable heaven?

It is rich and rather sweet, so I swapped it for dessert instead of dessert and caloric drink like old me would have and really you definitely do not need dessert after this, nor do you need a large portion.

Fluffernutter White Hot Chocolate

It’s easy to make, gluten free, and perfect for these super chilly winter days.  I’m thinking this is a must for Christmas morning present opening.

Fluffernutter White Hot Chocolate

Super warm and comforting, it is extra creamy from the marshmallow fluff melted right into the beverage.  the peanut butter flavor is prominent with a hint of vanilla.  My favorite might just be the topping of more fluff and peanut butter.  I loved to get the topping and the beverage all in one drink.

You will absolutely love the peanut butter and marshmallow drink!

Fluffernutter White Hot Chocolate

Fluffernutter White Hot Chocolate

Prep Time: 2 minutes

Cook Time: 10 minutes

Total Time: 12 minutes

Yield: 4 drinks

Ingredients

4 cups milk (I used almond, use what you love!)
¾ cup white chocolate chips
1/3 cup marshmallow fluff, plus more for serving
¼ cup creamy peanut butter, melted, plus more for serving
2 teaspoons vanilla bean paste

Instructions

  1. In a small sauce pan, stir together milk, white chocolate chips, marshmallow fluff, and peanut butter that has been melted in the microwave for about 30 seconds.
  2. Place over medium heat, and cook, stirring frequently, until everything has melted together and the mixture is steaming hot. Remove from heat and stir in the vanilla bean paste.
  3. Divide evenly among mugs. Tip: if your mugs are microwave safe, warm them for about 1 minute before filling with hot chocolate.
  4. Top each mug with a dollop of fluff and a drizzle of melted peanut butter. Serve immediately.
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Sweet and Salty Toffee Bark #SundaySupper

Sweet and Salty Toffee Bark

I like to challenge myself.  I mean clearly since I’ve chosen to be a writer and try to break into Hollywood.  Now that’s a challenge.

But sometimes I like challenges that I feel like I am much more able to accomplish.  Things that are under my control.  It keeps my brain and my body going to be challenged and it’s a very rewarding feeling to complete a challenge no matter how big or small.

Potato Chips and Pretzels

Like upping the speed or resistance on the elliptical or trying a new workout DVD.  Sure, there are moments when I think I won’t be able to finish, but then I do, and I feel ah-mazing!  I pushed through something I thought I might not be able to, and that shows me how strong I really am.

Then there are the batters I whip up by hand.  Unless I absolutely positively have to bring out the hand or stand mixer, it is by sheer force of will that I beat butter and sugar into shape.  I even whipped cream by hand recently.  There were definitely a few moments when it seemed unlikely the soupy cream would turn into fluffy, luscious whipped cream but it did and it was amazing.  What’s next?  Egg whites???

Sweet and Salty Toffee Bark

I have even challenged myself to write a screenplay in 30 days and done it.  I probably couldn’t write a novel in the same time span, but a screenplay is a bit easier for me to write.  Now selling it in 30 days, that is another story.

Do you like to challenge yourself?  How do you challenge yourself?

Sweet and Salty Toffee Bark

It is definitely a challenge not to eat all of this Sweet and Salty Toffee Bark because it is crazy addictively good.  And it’s so easy to make and gluten free since I used gluten free pretzels which are definitely as good as the real thing.

The goo of the toffee.  The crunch of the pretzels and potato chips.  The snap of the chocolate.  The pop of color from the sprinkles.  This is the ultimate snack or dessert.  It is perfect to whip up as a last minute gift or party treat because it makes a bunch.  This is one challenge you have to take on!

Sweet and Salty Toffee Bark

Sweet and Salty Toffee Bark

Sweet and Salty Toffee Bark

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

3 cups pretzels (gluten free, if necessary)
3 cups plain potato chips
1 ¼ cups packed dark brown sugar
¾ cup granulated sugar
2 tablespoons pure maple syrup (not the fake stuff)
2 sticks unsalted butter, room temperature
12 ounces white chocolate chips
12 ounces dark chocolate or carob chips
2 tablespoons vegetable shortening, divided
Brightly colored sprinkles

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with foil. Spread pretzels and chips on foil.
  2. In a medium saucepan, bring sugars, syrup, and butter to a boil over medium heat, stirring frequently. Boil for 2 minutes while stirring. Immediately and carefully pour over pretzels and chips on the prepared baking sheet. Bake for 10 minutes.
  3. After the tray comes out of the oven, allow to cool briefly while you melt the chocolate. Place white chocolate chips and 1 tablespoon of shortening in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until fully melted. Set aside while you repeat the process with the dark chocolate or carob chips and the remaining tablespoon of shortening.
  4. Swirl both white and carob/dark chocolate on the pretzel and potato chip base, ensuring to leave streaks of both chocolates. Sprinkle with sprinkles of your choice and allow to set for at least two hours at room temperature. Break into pieces and serve. Toffee bark may be stored in an air tight container for up to 1 week.

Notes

Additional cooling time is necessary

Recipe adapted from The Cookies and Cups Cookbook via Brown Eyed Baker

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Don’t forget to check out the other Sunday Supper dishes! Thanks to Caroline from Caroline’s Cooking for hosting!

APPETIZERS

BEVERAGES

DESSERTS

FINGER FOODS

MAINS

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Hearty Healthy Beef Stew + Giveaway!

Hearty Healthy Beef Stew

In the winter I kind of hibernate like the chipmunks who inhabit the yard in nicer weather.  If you read my blog regularly you know I hate winter and want to move to California, which is a symbol of so many things just out of reach in my life, but for now, it’s really all about the weather.

See all was fine and well when the last day in November was sixty and sunny, but now we’ve had our first snowfall/storm/blizzard/severe weather alert day/impending doom, and I can’t deal.  Wake me when it’s spring.

The problem with this used to be that leaving the house meant so shopping or new things or worst of all food.  However, this is no longer a problem.  Me indulging my lack of desire to leave the house when the snow won’t stop might be a problem, but ladies and gentlemen, food now arrives on the porch thanks to the nice delivery men and ButcherBox.

ButcherBox

I had heard about ButcherBox and when they offered me a sample box to check out, I jumped at the chance.  If you are unfamiliar with ButcherBox, it is a monthly subscription program that sends meat, beef, chicken, pork, or a combination, to your door.  It arrives frozen on dry ice in a super nice box and cooler.

The beef is grass fed and grass finished, the chicken is organic, and the pork is heritage breed.  The meat is antibiotic and hormone free and never taken from feedlots.  This is awesome because it is super important to eat high quality proteins and know where your food is coming from.

I was a bit nervous the meat would be thawed when it arrived, but my fears were assuaged instantly when I found all the pieces to be individually wrapped and literally hard as a rock.  I requested a beef and pork box because I do not eat chicken.  I found a pound of bacon, four gorgeous bone in pork chops, two pounds of ground beef, sirloin tips, sirloin steaks, and thinly sliced beef.

ButcherBox

I will be honest, I was a bit disappointed to not receive some strips or ribeyes instead of the sirloin, but I was excited to check out the box and push myself to try some new recipes.  I made taco lettuce wraps with some of the ground beef, seared and roasted two of the pork chops and made this crazy good Hearty Healthy Beef Stew.

While the box might be pricey to some at $129, there is a ton of meat there, 8-10 pounds, enough for 15-20 meals.  My freezer is still stocked.  Plus, I spend a lot of money on food typically and this actually is a pretty good deal for my tastes and spending habits.

Hearty Healthy Beef Stew

This may be controversial to some, but I don’t thaw my meat before cooking it.  This, to me, gives the final product a close to fresh flavor.  I do this with steaks, ground beef, fish – all proteins I stash in the freezer.  In fact, most of the time I can’t tell the difference between fresh and frozen because of the lack of thawing.  I recommend trying this method.  Cooking clearly takes a bit longer, but with planning, it is doable and worth it.

This stew is one of my new favorite dishes.  I haven’t had beef stew in probably a couple decades.  It was never my favorite, but using high quality ingredients and adding a bit of spice made this a comforting dish that we can all feel good about eating.

I used the sirloin tips and steaks and paired them with mild spices and hearty vegetables for a rich stew, thanks to proper browning, that is craveworthy.  Be sure to check out this stew and ButcherBox.  It is definitely something I will be ordering again in the future.

Hearty Healthy Beef Stew

And the kind people at ButcherBox were kind enough to offer one lucky reader a box of their choice to try! I’m so excited for you!

To enter the giveaway, answer the question: What is your favorite meaty dish?

To earn additional entries:

Like Pies and Plots on Facebook

Follow Pies and Plots on Twitter

Follow Pies and Plots on Pinterest

Follow Pies and Plots on Instagram

Follow Pies and Plots on Bloglovin’

For each additional entry, leave an entirely separate comment telling me you have followed me.  Each comment is one entry.

This giveaway is open to US residents only.  The giveaway ends Monday, December 20, 2016, at 11:59 ET.  I will choose the winner via random.org.  Good luck!

Hearty Healthy Beef Stew

Prep Time: 20 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 5 minutes

Yield: 6-8 servings

Ingredients

2 ½ pounds beef (I used frozen sirloin tips and sirloin steaks)
¼ cup olive oil
1 teaspoon red pepper flakes
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 teaspoons chili powder
1 tablespoon freshly ground black pepper
2 bunches carrots, peeled and chopped into ¼ inch thick rounds
3 medium or 2 large onions, cut into large dice
1 large fennel bulb, sliced
2 cups kale leaves
Cloves from 1 head of garlic, peeled
4 cups low sodium organic beef stock
2 cups water

Instructions

  1. Heat a large stock pot over medium high heat. Once the pot is hot, add the oil. Add the beef to the pot. Allow to brown on one side, before flipping and allowing to brown on the other side. Add the red pepper, turmeric, coriander, chili powder, and black pepper.
  2. Once the meat is mostly brown, add 1 bunch of carrots and half of the onion. Sauté the vegetables for a few moments with the meat before adding enough stock to almost, but not quite, cover the meat. Bring to a boil, reduce to a simmer and place a lid on the pot, leaving it cracked slightly.
  3. Cook for 1 hour, stirring periodically, and adding more liquid if necessary. After the hour, add the remaining carrots and onion, along with the fennel and garlic. Recover and cook for 30 minutes.
  4. Pull the large pieces of meat out of the pot and slice them in ¼ to ½ inch thick slices. Return to the pot, add the water and kale and cook until heated through, about 10 minutes. Serve immediately. Stew may be stored in the refrigerator in an airtight container for up to 3 days or frozen in airtight containers for up to three months. Reheat in the microwave or on the stove top until steaming hot.

Notes

I used frozen meat. If you use fresh, the cooking time will be significantly different.

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Eggnog Pudding Parfaits #SundaySupper

Eggnog Pudding Parfaits

The holidays can be a lot of pressure.  Decorate the house perfectly … more specifically better than your neighbors.  Buy the best gifts that don’t end up being returned or hated … and gift cards don’t count.  Host parties … that people remember year after year for all their awesomeness.  Cook and bake … picture perfect recipes that make it seem like you should be on Top Chef.

Oh and keep up with all the other things you do on a normal basis.

Eggnog Pudding Parfaits

It’s all a lot.  Too much.  I don’t know about you, but I am not Supergirl and I cannot do all of these things, at least not well, all at the same time.

Plus, those things, they are so not what the holidays are about.  Like not even a little.

The holidays are about being thankful and enjoying life.  They are about taking extra time with your loved ones, and no the computer for online shopping definitely doesn’t count.

Eggnog Pudding Parfaits

Don’t get me wrong, I am so looking forward to opening gifts on Christmas morning.  And I love our Christmas tree.  But I just don’t need everything to be the biggest and best, I don’t need everything to be perfect, which is good, because it’s never going to be.

For me in some ways the holidays are just other days that fall into place among the normal Thursday and Saturdays of the year.  I think this is a good thing because it means I try to take time most of those days to be extra thankful, bake a fun treat for a friend, give Mom and extra tight hug, or plug in the Christmas tree we leave up year round.  Why should we save those things for one or two days a year?

Eggnog Pudding Parfaits

We do save to save eggnog treats, like these Eggnog Pudding Parfaits because nog is only around at the holidays.  Eggnog isn’t exactly my thing, so I picked up some Califa Farms Almondmilk Nog and am kind of obsessed with it.  I’ve been putting it in my morning oatmeal and it’s kind of life changing.

So is the homemade eggnog pudding that is the star of these parfaits.  Pudding is one of my favorite homemade treats because it is easy to make and never too heavy.  The kick of bourbon really rounds out the flavor of this creamy pudding.

Because I wanted to make something extra special, I layered the pudding with homemade cranberry sauce and whipped cream, plus a dash of cinnamon.  I will happily devour this parfait any time of year.

Eggnog Pudding Parfaits

Eggnog Pudding Parfaits #SundaySupper

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Ingredients

1/3 cup granulated sugar
2 tablespoons cornstarch
¼ teaspoon kosher salt
2 ¼ cups eggnog
3 large egg yolks
2 tablespoons bourbon
1 cup heavy cream
2 tablespoons confectioners’ sugar
Cranberry sauce, for serving
Cinnamon, for serving

Instructions

  1. Make the pudding. In a medium sauce pan, whisk together sugar, cornstarch, and salt. Whisk in the eggnog and egg yolks. Place over medium heat and cook, whisking continuously until mixture comes to a boil and thickens to pudding consistency. Remove from the heat and whisk in the bourbon. Pour into a heat proof bowl and refrigerate until completely chilled, at least 4 hours.
  2. When ready to assemble, make the whipped cream. In a large bowl, whip the cream until it forms stiff peaks. I did this by hand but a hand or stand mixer will work. Beat in the confectioners’ sugar.
  3. Layer eggnog pudding, whipped cream, and cranberry sauce in your serving vessels. Top with a pinch of cinnamon and serve.
  4. Components of parfaits may be made 1 day ahead of time and stored in the refrigerator.

Notes

Pudding recipe adapted from Pillsbury

Additional chilling time is necessary

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Don’t forget to check out this week’s Sunday Supper dishes!  Thanks to Christie from A Kitchen Hoor’s Adventures for hosting!

Baked Goods

Beverages

Breakfast and Breakfast Pastries

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Skinny Spinach Artichoke Dip

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #YogurtInspiration #CollectiveBias #HolidayEntertaining

Skinny Spinach Artichoke Dip

When you’re looking at a menu do you ever spot a dish that sounds good and like it should be healthy, but you know it’s not?

It happens to me all the time.  Think about the salads loaded with bacon and cheese and creamy dressing.  The veggie burgers on the biggest bun ever, slathered with sauce and cheese.  The fish tacos, breaded and deep fried on double tortillas.  Spinach artichoke dip with more cheese than vegetables and enough chips to feed a family of four for a week.

Skinny Spinach Artichoke Dip

Really though something called spinach artichoke dip should be both delicious and healthy, so I made a version that is just that.

Skinny Spinach Artichoke Dip doesn’t skip any of the things we all love about that classic restaurant appetizer, but it is also something to feel good about eating and serving your guests this holiday season.  I promise it will be a huge hit and no one will know that it’s healthy.

Shopping at Meijer

One of the secret ingredients is Dannon Oikos 0% Plain Greek Yogurt.  I have eaten more than my fair share of yogurt in my life, but I hadn’t tried plain until now because it sounded so, well, plain.  But I was sooooo wrong.  This yogurt is incredible.  Not only does it add body and creaminess to this dip, but it is great in a variety of ways.  The other night I dolloped some on tacos and could not tell the difference between the Oikos and sour cream.  Except for the fact that I can feel so much better about eating the Oikos with no fat and 22 grams of protein per serving.

I love that is has balanced nutrition and quality ingredients.  Plus it is non-GMO and fuels every day health.  I really can’t imagine not having the plain Oikos in my refrigerator now because it is easy to use in recipes and inspires me to keep trying new recipes.

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

The other heroes in the dip are frozen spinach and artichoke hearts, along with light cream cheese and skim shredded mozzarella.  We’re saving calories at every turn without sacrificing an ounce of flavor.  Plus, you can totally make and bake this dip ahead of time and reheat it for your party.

It is great served with cut up vegetables for dipper plus a few crackers and chips because life is all about balance and a couple chips are totally a worthy indulgence.

Be sure to head to Meijer and pick up some Oikos to make this dip and so much more.

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

Skinny Spinach Artichoke Dip

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients

1 cup Dannon Oikos 0% Plain Greek Yogurt
1 10-ounce box frozen chopped spinach, thawed and very well drained
1 9-ounce box frozen artichoke hearts, thawed, very well drained, and coarsely chopped
4 cloves garlic, minced
4 ounces light cream cheese
8 ounces shredded skim mozzarella cheese, divided
1 teaspoon freshly ground black pepper
¼ teaspoon kosher salt
Carrots, cucumber slices, radishes, cauliflower florets, celery stalks, crackers, and chips for serving.
Preheat oven to 400 degrees F.

Instructions

  1. In a large bowl, stir together yogurt, spinach, artichoke hearts, garlic, cream cheese, all of the mozzarella except ¼ cup, salt and pepper. Be sure to blend this mixture very well.
  2. Place the mixture into one large or two smaller oven safe ramekins. Smooth the top and sprinkle with the remaining cheese. Bake for about 40 minutes, until golden brown on top and steaming hot in the center. Check a couple times in the process to ensure the top is not browning too quickly. If it is, cover loosely with foil.
  3. Serve immediately with the vegetables, crackers, and chips. Dip may be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for a couple minutes or a 350 degree F oven for 20-30 minutes.
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Spicy Balsamic Roasted Vegetables #SundaySupper

Balsamic Roasted Vegetables - vegan and gluten free

I cook most nights.  We’re talking like 29 out of 30.  In the summer it’s very slightly less, but still, that is a lot of meals to cook.  Eating out can be fun, but I really like the food I make.  It’s fresher, healthier, and I can control the quality of ingredients and what goes into my food.  That’s a big deal to me.

But I like to keep things fresh, change things up, and sometimes I can’t get to the grocery store to load up on fish or meat, which are super perishable.  While I try to stock up once a week to keep the refrigerator and freezer full, it’s still constantly challenging to not fall into a rut and to plan ahead.

Balsamic Roasted Vegetables - vegan and gluten free

Balsamic Roasted Vegetables - vegan and gluten free

While I do try to eat protein most nights of the week because it is obviously super important in our diets and I freely admit I do not eat near enough, meatless meals are great.  They allow me to prepare dinner quickly when I don’t have or want meat of fish or in the rare instance the meat or fish doesn’t turn out.

So this Sunday Supper’s theme might be holiday side dishes, but I often turn side dishes into a meal.  My secret?  Eggs.  Eggs can turn anything into a meal, are sooooo easy to make, and can be made in a variety of different ways for totally different experiences.

Balsamic Roasted Vegetables - vegan and gluten free

These Spicy Balsamic Roasted Vegetables are perfect for a side dish for any meal.  They are easy to prepare and super flavorful.  I love to get them super brown for all those complex, caramelized flavors to come out.  Plus, the vegetables you use are totally up to you.  I used onions, carrots, Brussels sprouts, and fennel, but potatoes, parsnips, beets, mushrooms, and more would be totally great.

The flavoring on the vegetables is simple and classic: olive oil, salt and pepper, red pepper, and balsamic.  You get the sweet, salty, spicy thing going and no one can turn that down.

Balsamic Roasted Vegetables with a soft boiled egg

More often than serving these as a strict side dish, I pair them with an egg or two, soft boiled is probably my favorite, and make a simple dinner.  This dish is that versatile and is something I have been making for years.  I hope you love it as much as I do!

Balsamic Roasted Vegetables with a soft boiled egg

Balsamic Roasted Vegetables #SundaySupper

Serving Size: 4-6

Ingredients

2 large sweet onions, peeled and cut into thick wedges
1 bunch carrots, peeled, washed, and cut into matchsticks
1 large bulb fennel, cleaned and cut into large pieces
1 pound Brussels sprouts, trimmed of outer leaves
¼ cup olive oil
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
2 tablespoons balsamic vinegar

Instructions

  1. Preheat oven to 400 degrees F. Place onions, carrots, and fennel on a large nonstick baking sheet. Coat with oil, pepper, salt, and red pepper flakes. Roast for about 20 minutes, stirring halfway through.
  2. Add the Brussels sprouts and balsamic to the sheet with the other vegetables and roast for about an additional 20 minutes, stirring halfway through, until vegetables are tender and caramelized. Serve immediately or store in the refrigerator in an airtight container for up to 2 days. Reheat in the microwave about 1 minute.
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Don’t forget to check out the other Sunday Supper dishes!  Thank you to Caroline from Caroline’s Cooking for hosting!

Fruity Side Dishes

Other Side Dishes

Potato Side Dishes

Vegetable Side Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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