Whether you call it stuffing or dressing, you’ll definitely call it delicious! This recipe is fool proof and goes perfectly with Thanksgiving turkey. Maybe it will even upstage that turkey, it is definitely my favorite part of Thanksgiving (I’d much rather stuff my belly with it instead of the bird 😉 ).
12 Cornbread Muffins
3 Cups Low Sodium Chicken Broth
1/2 Cup Onion
1 Cup Celery
1 tsp Salt
4 Tbs Italian Seasoning
1 Tbs Canola Oil
Preheat the oven to 375°. In a large bowl, crumble the cornbread into pieces. I love cornbread and it’s the perfect texture for stuffing. I like to cook the cornbread the day before to let them dry out a little. Pour in the chicken stock and let the cornbread soak (how easy, it’s instant FLAVOR). In the meantime, chop the onion and celery and cook with the oil over medium heat with 1 tbs of the Italian seasoning until softened (about 4-5 minutes). (Oh that smell gets me every time, now it smells like Thanksgiving…let the parade begin…yay I think I just saw Snoopy). Add the onions and celery to the cornbread mixture. Fold in the eggs and add the rest of the seasoning. Bake for 50 to 60 minutes until the top is golden brown.
Let cool and serve. What a great side to show off next to that gorgeous turkey (It may even distract everyone from that football game…give it a try) . Happy Thanksgiving and…
It’s stew time!! Don’t you just love those one pot meals that you let cook all day. It smells so good and let’s you know what’s coming for dinner. I love the way it makes my whole house smell (it’s like a stew air freshener….hey, I’d buy it).
2-3 Pounds Beef Round or Chuck
5 Red Potatoes
1 Large Onion
1 Pound of Baby Carrots
2 Cups of Red Wine
2 Cups of Low Sodium Beef Stock (or chicken stock)
Water (to fill the rest of the pot)
2 Tbs of Canola Oil
2 Tbs of Smoked Paprika
2 Tbs of Onion Powder
2 Tbs Garlic Powder
1 Tbs Italian Seasoning
1 Tbs Cayenne (optional)
1 Tbs Salt
1 Tbs Pepper
This is a perfect meal to make in a dutch oven or crockpot and it feeds a crowd (or just me and my hubby…can you say leftovers…yay!) This stew also reheats so easily the next day, and lasts for a few days in the fridge.
First chop all of the veggies into large pieces and put aside. Next chop the meat into medium size cubes. You need a strong arm for this (it’s how I get my arm exercises for the day), you can ask your butcher to do this for you if you would like. Then season the meat liberally on both sides (Make It Rain!…don’t be skimpy)!
Drizzle canola oil into the pot and heat up to high. Toss the meat into the pot for just a few minutes to get the outside nice and brown. I usually brown them in two separate batches. Take the meat out of the pot and add in the veggies. Brown them also for a few minutes. Then add in the wine (some in the pot and some in my mouth…yes please!) Here is where you can scrape the bottom of the pot with a wooden spoon to release all of those bits of FLAVOR. Return the meat back to the pot. Let it go for a few minutes then add in the stock. Fill the rest with water till it reaches the top of the mixture. Once it comes to a boil lower the heat to low and let simmer for 1 1/2 – 2 hours. Take a peak here and there to see if you need to add a little more water.
Now it’s time to just sit back and enjoy that delicious aroma (my favorite part). Once it’s ready, serve in a bowl with some crackers. It goes great with a glass of wine (also my favorite part 😉 ).
My hubby requests this one a lot, so I surprised him with this hash tonight for dinner. I know the way to a man’s heart ;). It is so healthy and full of vegetables. I love it when meals are so good and also so good for you! This recipe has so many options…check out all of the pictures at the bottom!
5 Red Potatoes
1 Medium Onion
1 Red Pepper
2 Tbs Canola Oil
1 tsp Salt
1 tsp Pepper
1/2 Tbs Garlic Powder
1/2 Tbs Onion Powder
1/4 Tbs Cayenne Pepper (optional)
2 Eggs (optional)
1/2 Cup Greek Yogurt
1/2 Tbs Garlic Powder
1 tsp of Old Bay seasoning
1/2 Lemon (juice)
1 Tbs Sriracha
Preheat the oven to 425. First we start with the sauce which will be drizzled on top to give this recipe added FLAVOR. Mix all of the ingredients for the sauce in a small mixing bowl. I like to pour it into a condiment squeeze bottle so I can drizzle it on top at the end, it makes it look so fancy ;). Next dice the potatoes and lay them on a baking sheet. Brush them with canola oil and sprinkle with salt and pepper. Sometimes I add some garlic powder also (I love garlic almost as much as my husband, I think he’s starting to get a little jealous). Cook for 20 minutes, flip halfway through.
Next, chop the veggies into medium sized pieces. Heat up the canola oil in a large skillet and add the veggies. Cook over high heat. Sprinkle with seasoning and let them dance (boogie time…it helps to do a little dance yourself). Don’t be afraid to let them brown, that is where all of the FLAVOR is. Once they have browned turn down the heat to medium low and let them finish cooking.
I cook a little scrambled egg for my hubby (cause I know how he likes it…yeah baby). I eliminate the egg for my portion because I’m watching my cholesterol, so adjust to your own dietary needs. Everyone has their own unique FLAVOR.
Time to plate, it’s all about making it look as delicious as it is going to taste. Start by serving the potatoes on the plate, then add the veggies on top. Next top with the egg (or not). Then I drizzle the sauce on my portion. And there you go, what a nutritious and delicious meal. High five to the cook!
So many options…
Scrambled Eggs Hash
Sausage & Eggs Hash
Filet of Cod Hash
This recipe is so simple and is so much healthier than store bought tomato or marinara sauce. It has way less sodium and no added sugar. Trust me, it makes a difference when you control the ingredients, and the FLAVORS!
1 28 Oz. Can of Crushed Tomatoes
1 Cup of Water
1 Medium Onion (diced)
2 Cloves of Garlic
1/4 Cup of Fresh Basil (rough chopped)
1/4 Tbs of Salt
1/2 Tbs of Italian Seasoning
1 Tbs of Olive Oil (or canola oil)
Warm up the oil in a pot or dutch oven over medium heat (I use my beloved dutch oven which I use all the time, it’s my new best friend…weird I know). Then chop the onion and add to your pot. Cook for about 5 minutes. In the meantime you can sing that song in that commercial that you just can’t get out of your head ;). Once the onion is translucent, chop and add the garlic to the pot. If you have trouble cutting the sticky garlic use a hand grater (microplane) to grate the garlic right into the pot. It only needs a minute for the garlic to cook, once you start to smell it (oh do I love that smell) it’s done!
Pour in the crushed tomatoes and water and bring to a boil. Start to add in the spices. Tear the basil into small pieces and add into the mixture. Once it starts boiling put on the lid and reduce the heat down to low. Let it cook for 30 minutes, then let cool slightly and it’s ready to use. I like to make double batches and store it in mason jars in the fridge to grab whenever you want. It’s great for a fast pizza or pasta dish, or even drizzled over a English muffin or veggies. Hope you enjoy!
Remember guys, it’s all about the FLAVOR. The spices are key, which will enhance the taste of each ingredient. This is definitely a go to dip for me, so simple and so delicious!
1/2 Cup of Salsa
1/2 Cup of Shredded Mozzarella (optional)
1 Small Onion (diced)
4-8 slices of Pickled Jalapeños
1 Tbs. Cumin
1 Tbs. Garlic Powder
1 tsp. Cayenne Pepper (optional)
1/2 Tbs. Salt
1/2 Tbs. Pepper
Preheat the oven to 375. Pour one of the cans of beans into a pot (beans and liquid). Use a potato masher to mash the beans. Drain and rinse the 2nd can and add to the pot. Chop onion and jalapeños and add to mixture. You can adjust the heat level with how much jalapeños you add, I use a lot because Suzie likes it spicy! Add salsa and spices and stir over medium-low heat for 5 minutes.
Transfer to casserole dish and sprinkle the top with cheese. (Look how pretty, nice snow covered beans….oh this dip would be perfect on a snowy day….ok sorry my mind got away from me, I’m back). Of course if you are vegan, you can totally leave this step out. Cook uncovered for 20 minutes. Let cool and serve with tortilla chips, pita chips or your favorite crackers. Yummy!