Mtdl

Honey Wheat Cloverleaf Dinner Rolls

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These rolls are a cinch to make. Make these a day or two in advance and simply reheat in the oven when you're ready to serve dinner.

2¼ teaspoons active dry yeast
1 cup warm water (110-115 degrees)
2 cups bread flour
1 cup whole wheat flour
4 tablespoons honey
3 tablespoons butter (melted and cooled)
1 teaspoon kosher salt
Olive Oil (or an olive oil mister)
1 egg lightly beaten with 1 tablespoon of water (egg wash, optional)

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Mini Crustless Pumpkin Pies

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These Mini Crustless Pumpkin Pies are delicious and much easier than making a whole pie. A simple yet delicious pumpkin batter bakes in a muffin pan yielding a delicious and ultra moist dessert. Serve with a little whipped cream and cinnamon

nonstick spray with flour
1 cup unbleached all-purpose flour
2 teaspoons pumpkin spice
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1¾ cup 100% pure pumpkin purée (or a 15 ounce can)
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
whipped cream (for serving)
ground cinnamon (for garnish)

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Sweet Potato Cornbread

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In this Sweet Potato Cornbread recipe, homemade sweet potato purée and honey combined with more traditional cornbread ingredients give this incredible cornbread earthy sweetness and flavor!Yields 12+ servings (depending on how you cut it).Recipe time does not include making the purèe.

1 cup sweet potato puree
4 large eggs
1½ cup buttermilk (shaken)
1/2 cup honey
2 cups yellow cornmeal
1 cup unbleached all-purpose flour
1 tablespoon baking powder
1½ teaspoons kosher salt
1/2 teaspoon baking soda
1/2 cup unsalted butter (cut into pieces and pop into the freezer)
3 tablespoons salted butter (for skillet, plus more for serving)

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Easy Buttermilk Biscuits

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These Easy Buttermilk Biscuits are flakey, tender and buttery with a slight tangy flavor. Serve with your favorite meal or enjoy with butter, jam and/or honey or covered with homemade sausage gravy. Really, these go with anything. Yields 6 to 8 (depending on size of biscuit cutter).

2 cups unbleached all-purpose flour
2 tablespoons baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt (sea or pink Himalayan)
5 tablespoons cold unsalted butter (cut into 1-tablespoon pats (grass fed or European butter preferred))
1 cup buttermilk (plus more for brushing (*see notes))

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Sweet Potato Wild Rice and Arugula Salad

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This Sweet Potato Wild Rice Arugula Salad is so hearty and filling! Baby arugula is tossed with diced roasted sweet potatoes, cooked wild rice and fresh herbs. It then gets drizzled with a lemony, maple dijon dressing and sprinkled with pomegranate arils, chopped toasted hazelnuts and crumbles of goat cheese. Fall in a bowl pretty much sums up this gorgeous, nutritious and delicious salad.

2 medium sweet potatoes (peeled and diced into 1-inch pieces)
1 tablespoon olive oil
2 shakes chili powder
2 shakes cinnamon
2 shakes garlic powder
2 shakes onion powder
2 shakes smoked paprika
2 pinches kosher salt
freshly ground black pepper
1½ teaspoons Dijon mustard
1 tablespoon pure maple syrup
2 tablespoons fresh lemon juice
2 tablespoon pomegranate red wine vinegar
1/2 cup olive oil
1/2 teaspoon kosher salt (more or less to taste)
1/4 teaspoon freshly ground black pepper (more or less to taste)
5 ounces baby arugula
1 cup cooked wild rice
1 tablespoon minced cilantro
1 tablespoon minced parsley
1/4 cup pomegranate seeds (arils)
1/3 cup chopped toasted hazelnuts (plus more if desired])
2 ounces crumbled goat cheese (more or less to taste)

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One Pot Lighter White Chicken Chili

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Lighter White Chicken Chili is not only healthier than traditional chicken chili but easier too because it's made in one pot! In this updated version, diced chicken breast cooks with onions, garlic with a load of spices and then simmers in chicken broth with white beans, hominy and green chiles. To thicken this chili I swapped in smashed white beans and Greek yogurt instead of sour cream.

1 teaspoons extra light olive oil
1 large yellow onion (diced (about 2 cups))
4 cloves garlic (minced)
1¼ pounds boneless skinless chicken breast halves
1½ teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground coriander
3 ounces great northern beans (drained, rinsed and divided)
15 ounces hominy (drained and rinsed)
8 ounces diced green chiles
1¾ cups low-sodium chicken broth
1/4 cup half & half (or whole milk)
1 cup nonfat plain Greek yogurt
kosher salt (to taste)
1/4 to 1/2 teaspoon white pepper

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Potato, Sausage and Kale Soup

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Creamy Potato, Sausage and Kale Soup is hearty, comforting and delicious. Pork sausage is cooked with onions and garlic in a creamy broth with cooked red potatoes and kale. I like to serve this soup with a slice of crusty bread or a melty grilled cheese sandwich. This soup serves 6 in about 1 hour and 20 minutes.

6 to 8 small red potatoes (up to 8 depending on size)
2 teaspoons light olive oil
1 cup diced yellow onion
2 cloves peeled fresh garlic (finely minced)
1 teaspoon chopped fresh thyme leaves
1 pound mild breakfast sausage
1/4 cup unbleached all-purpose flour
2 pinches red pepper flakes (more or less to taste, optional)
6 cup low-sodium chicken broth
2 cups half & half ((see notes))
2 cups chopped fresh kale
kosher salt (to taste)
freshly ground black pepper (to taste)

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Best Baked Buffalo Chicken Dip

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Baked Buffalo Chicken Dip is one of the most loved and devoured dips, especially during football season. Cream cheese is blended with blue cheese dressing, Frank's Red Hot sauce, shredded cooked chicken and crumbled blue cheese. I like to top my dip with shredded Monterey Jack cheese and extra blue cheese -because there's no such thing as to much blue cheese- before baking. Serves a small crowd in about 35 minutes.

16 ounces cream cheese (softened)
1/2 cup blue cheese dressing (homemade or store-bought)
1/3 cup Frank's Red Hot sauce
1 cup shredded cooked chicken breasts or thighs (or use rotisserie (use heaping cup full))
1/4 cup blue cheese crumbles (plus a little more for topping)
2/3 cup grated Monterey Jack cheese
2 sliced green onions (for garnish)

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Lamb Shawarma Stew

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Want something to warm you up on these frigid winter nights? Let me introduce you to this Lamb Shawarma Stew. This comforting bowl is a stick-to-your-ribs kind of meal. Cooked ground lamb, carrots, zucchini, yellow squash and mushrooms (among a few others) marry in a shawarma spice infused, fire-roasted tomato broth/sauce. Topped with greek yogurt (for some delicious tang) and fresh cilantro and mint for a pop of green and freshness. Serve with toasted naan bread to wipe your bowl clean. This recipe makes a lot! Serves 6-8+ in a little over an hour!

1 tablespoon olive oil
2 cups diced yellow onion
2 medium carrots (halved lengthwise and sliced)
kosher salt
1 pound ground lamb
2 tablespoons tomato paste
4 cloves peeled fresh garlic (minced)
2 tablespoons shawarma spice
8 ounces sliced mushrooms
2 small zucchinis (halved lengthwise and sliced)
2 small summer squash (halved lengthwise and sliced)
15 ounces chickpeas (drained and rinsed)
1/2 cup raisins
28 ounces crushed fire-roasted tomatoes ( or regular crushed tomatoes)
4 cups vegetable broth ((or 1 quart))
1 cup water (as needed)
2 handfuls baby spinach
1/2 teaspoon freshly ground black pepper
whole milk plain greek yogurt
mint
cilantro

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Garlicky Lemon Parmesan Roasted Asparagus

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Garlicky Lemon Parmesan Roasted Asparagus is a simple, bright and flavorful side dish. Fresh asparagus is tossed with olive oil, salt and pepper and fresh garlic before roasted in a hot oven. Finished with fresh lemon juice and parmesan cheese. Perfect if served with chicken, fish or beef. Serves 4 in 10 minutes.

1 bunch asparagus (ends trimmed)
1 tablespoons olive oil
1 clove garlic (small, grated or finely minced)
1 pinch kosher salt
freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons grated fresh Parmesan cheese

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