cut up apples put in 1 cup water and 1/2 tsp of salt. Soak for a couple minutes and rinse
Sunday, December 12, 2021
Monday, November 15, 2021
Cranberry Fluff Salad
Cranberry Fluff Salad
prep & total time: 3 hours Serves: 6
INGREDIENTS:
12 oz package fresh cranberries
1 cup granulated sugar
8 oz can crushed pineapple, undrained
2 cups mini marshmallow (optional)
4 oz cream cheese, softened
2 cups heavy whipping cream
INSTRUCTIONS:
Add the cranberries to a food processor and pulse until they are well chopped, but not mushy.
Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for an hour or longer. Drain most of the juice.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad. Fold in marshmallows.
Cover and refrigerate for several hours or overnight.
Chilling + Cream: the salad may seem a bit liquidy when you first stir it all together - don't worry - that's why it's important for it to chill for a while (and to make sure your cream is beat to stiff peaks when you add it) before serving. It will set up perfectly and the flavors will have a chance to blend together.
To Store: Store cranberry salad covered, in the refrigerator for 2-3 days.
Make ahead Instructions: I definitely recommend making cranberry salad ahead of time. In fact, for best results, make it 1 day before serving.
Wednesday, December 9, 2020
COCONUT LIME WHITE CHICKEN CHILI
Coconut Lime White Chicken Chili
- Yield: 4 1x
Description
An easy and delicious white chicken chili that can be made in the slow cooker or the Instant Pot.
SCALE
Ingredients
- 3 boneless, skinless chicken breasts
- 1 (13.5 ounce) can coconut milk
- 1 (12 ounce) jar salsa verde
- 2 (14 ounce) cans white beans, rinsed and drained
- 2 cups frozen corn
- 1 (4 ounce) can diced green chilies
- 1 1/2 teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 lime
- diced avocado and/or tortilla chips for topping ((optional))
Instructions
FOR THE INSTANT POT:
- Place everything up through the salt into the instant pot, seal, and cook on high pressure for 12 minutes.
- Let natural release for 10 minutes then remove chicken, shred, and return to pot. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.
FOR THE SLOW COOKER:
- Place everything up through the salt into the slow cooker and cook on low for 4-6 hours (or high for 2-4).
- Remove chicken, shred, and return to the slow cooker. Stir together and add a squeeze of fresh lime juice. Serve as is or with avocado and chips.
Notes
*Recipe inspired by Kristy Denney
Sunday, November 29, 2020
PUMPKIN ROLL
PUMPKIN ROLL
DESCRIPTION
This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling…and it’s surprisingly easy to make. See the video above for a step-by-step visual tutorial for how to assemble your roll.
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INGREDIENTS
PUMPKIN CAKE INGREDIENTS:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (*or see below for substitution)
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- optional: powdered sugar (to sprinkle on at the end!)
CREAM CHEESE FILLING INGREDIENTS:
- 1 (8 ounce) brick cream cheese, room temperature
- 1 cup powdered sugar, sifted
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
INSTRUCTIONS
TO MAKE THE PUMPKIN ROLL:
- Preheat oven to 375° F. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.)
- Whisk together flour, baking powder, baking soda, pumpkin pie spice and salt in a large mixing bowl until combined.
- In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined.
- Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature.
- While the cake is cooling, make the cream cheese filling (see below).
- Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.
- Remove and unwrap the pumpkin roll and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice* and serve.
- If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 5 days. Or freeze for up to 3 months.
TO MAKE THE CREAM CHEESE FILLING:
- Whisk together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)
HOW TO STORE + FREEZE A PUMPKIN ROLL:
Great news! Pumpkin rolls keep well in the refrigerator and freezer, so they’re the perfect dessert to make ahead of time if you’d like. To store your pumpkin roll, wrap it up tightly in plastic wrap. Then you can either refrigerate it for up to 5 days, or freeze for up to 3 months. If you choose to freeze the pumpkin roll, be sure to let it thaw in the refrigerator for 1 day before serving. (If you try to warm it up in the microwave or oven, it can dry out.)
ROASTED CAULIFLOWER
ROASTED CAULIFLOWER
DESCRIPTION
My go-to roasted cauliflower recipe! It’s super easy to make and totally customizable with your favorite seasonings.
INGREDIENTS
- 1 medium head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/4 teaspoon garlic powder
INSTRUCTIONS
- Heat oven to 400°F. Line a rimmed baking sheet with parchment paper* or grease with cooking spray.
- Spread the cauliflower out evenly on the baking sheet. Then drizzle with the olive oil, and sprinkle evenly with the salt, pepper and garlic powder. Toss gently to evenly coat the cauliflower.
- Bake for 25-30 minutes, until soft and lightly golden.
- Serve immediately.
NOTES
*If using parchment paper, be sure to use a brand that is safe for baking up to 400°F. And as always, keep a close eye on the parchment paper when baking at high heat to be sure that it does not burn.
ROASTED BRUSSELS SPROUTS
ROASTED BRUSSELS SPROUTS
DESCRIPTION
My favorite way to make classic roasted Brussels sprouts. See notes above for ideas on how to customize yours with different seasonings or sauces if you would like.
INGREDIENTS
- 2 pounds Brussels sprouts, trimmed and halved- smaller the sweeter, bigger cabbage taste
- 2 tablespoons olive oil
- Sea salt and freshly-cracked black pepper
INSTRUCTIONS
- Preheat oven to 400°F.
- Spread the Brussels sprouts out on a large baking sheet and drizzle with the oil. Toss until the Brussels sprouts are evenly coated, then spread them out in an even layer on the baking sheet. Sprinkle evenly with a few generous pinches of salt and pepper, to taste. Then go around and flip each of the Brussels so that they are cut-side-down.
- Bake for 20-30 minutes, or until the Brussels sprouts are lightly charred and crisp on the outside and toasted on the bottoms. (Be sure to keep an eye on your sprouts while baking, though, since different ovens and different sized sprouts may affect baking time. Any loose leaves will also get charred and crispy.)
- Taste and season with extra salt and pepper, if necessary.
- Serve warm.
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