Preheat oven to 425℉ Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer. Pierce each potato several times with a fork.
Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender. Remove from oven. Allow to cool slightly and then remove potatoes from their skins.
Turn oven back to 350℉. Coat 1½ quart casserole (or 8” square pan) with cooking spray.
Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl. Combine with an electric mixer or whisk. Add potatoes and continue to beat until the mixture is smooth. Spread into the casserole.
Roughly chop pecans and dates. Mix in 2 tbsp melted butter and almond flour. Sprinkle over potatoes.
Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.
Hack: Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
Hack: The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days. Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish
Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Remove giblets from chicken and place chicken, breast side up, in an 11”x 15” roasting pan. Brush the entire chicken with melted butter then sprinkle it with salt and pepper. Truss the legs together with cooking twine. Let the chicken sit at room temperature for 1 hour.
Preheat oven to 450℉.
Cut carrots into 2” lengths and cut in half lengthwise. Peel and quarter onions. Cut potatoes into large chunks (halved or quartered, depending on size).
Put vegetables in a large bowl, sprinkle with salt and pepper. Toss with vegetable oil and arrange in the pan around the chicken.
Place the pan in the oven for 15 minutes and then turn the temperature down to 350℉. Allow chicken to roast for 20 minutes per pound or until the internal temperature in the thickest part of the breast reaches 160℉.
Remove chicken from pan to serving platter. If the vegetables are not tender, return the pan to the oven until they reach the desired softness. Transfer vegetables to a serving platter or bowl and keep warm.
Pour pan dripping into a bowl or measuring cup. Allow them to sit for a moment or two until the fat rises to the top. Use a spoon to skim the fat off and discard. Add chicken broth so that the liquid measures 2 cups.
Heat a skillet over medium heat. Add ½ of the chicken broth. Whisk in flour and cook, stirring constantly, until it forms a paste. Continue to cook and stir until the mixture turns a golden brown.
Add the rest of the broth in a slow stream, whisking constantly until the gravy thickens. Serve immediately with chicken and vegetables.
Hack: I’ve used carrots, onions and potatoes here but you can substitute your favorite veggies or whatever you have on hand!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Chop leftover vegetables and deboned chicken into bite-sized pieces and transfer them to a saucepan. Add gravy, cover with chicken broth and heat for a fast and easy chicken soup!
Hack: Don’t have cooking twine? Use unwaxed dental floss!
Keyword baked chicken, chicken, chicken dinner, gravy, one pan meal, oven roasted, oven roasted chicken, whole chicken
Handle chicken with care! Click here for some tips to avoid foodborne illnesses that can be associated with raw chicken.
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Put all ingredients in a large bowl and mix thoroughly. Shape into 30 balls.
Bake the balls for 15-20 minutes or until the internal temperature reaches 160℉.
Hack: Mix things up by using maple or Italian flavored sausage.
Hack: These balls can be made up in advance and stored, cooked or uncooked, for up to 4 days in the refrigerator.
Hack: Lay sausage balls, cooked or uncooked, in a single layer on a baking sheet and place in freezer until solid. Transfer to a freezer bag or airtight container and store in the freezer for up to 4 months.
Keyword appitizer, breakfast sausage, buffet, gluten-free, ground sausage, hors d'oeuvres, italian sausage, keto, low carb, maple sausage, meatball sandwich, meatballs
Did you know? It’s likely that meatballs did not originate in Italy! Click here for some fun facts about meatballs!
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
Hack: Check the produce department for loose carrots and celery stalks. If you don’t see them, ask a clerk if they’re available.
Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.
Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Place a skillet on the stovetop over medium heat. Place a silicone egg ring in the middle of the pan and drop the butter inside the ring to melt.
Crack the egg into a bowl, add milk, garam masala, turmeric, cayenne pepper, salt and green onion. Whisk until egg and spices are well incorporated.
Pour egg mixture into the egg ring. When the top of the egg mixture begins to set, remove the ring and flip it over. Cook until it’s completely set with no runny or wet spots.
Meanwhile, split the bagel and toast until it’s light brown. Place a slice of Swiss cheese onto the bottom portion of the bagel. Top cheese with the cooked egg and the other half of the bagel.
Serve hot or cold.
Hack: Make sure the pan is heated before adding the egg mixture to the egg ring. This will ensure that the begins to cook as soon as it hits the surface, avoiding any leakage at the bottom of the ring.
Add vegetable broth into the inner pan of a rice cooker.
Rinse rice to remove the starch coating. Add to broth along with onion, salt, pepper, garlic, rosemary, sage, thyme and the bay leaf.
Place the inner pan into the rice cooker and close the lid. Program cooker on the white rice setting and allow it to cook.
Let rice sit for 10 minutes after the cycle is done. Remove bay leaf, fluff with a fork and serve.
Hack: Rice can be cooked on the stove in a saucepan. Combine all ingredients and bring to a boil over medium heat. Lower temperature to low and cook, covered, for 20 minutes or until all water is absorbed.
Hack: Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for future use.
Keyword herbed rice, Jasmine rice, rice dish, rice side, seasoned rice, side dish, vegan, vegan side dish, vegetarian, vegetarian side dish
Have you ever wondered about how rices differ and the best ways to use them? Check it out here!
Combine flour, cocoa powder, baking powder and salt in a mixing bowl. Set aside.
Put shortening, sugar, eggs and vanilla in the bowl of a stand mixer with the paddle attached. Mix on medium speed until well combined and light in color.
Turn the mixer speed to low and add flour mixture, ½ cup at a time, until it’s all incorporated into the shortening mixture.
Place cookie dough onto a sheet of parchment paper and roll to ¼“ thickness. Use a cookie cutter to cut into individual figures. Peel cookie dough away from shaped cookies. Flip the parchment paper over onto a greased cookie sheet and gently peel cookies off and onto the cookie sheet.
Roll out the remaining dough on the parchment paper and cut with cookie cutters. Continue until all the dough is used.
Bake cookies for 7-9 minutes or until there are no wet spots on top of them. Allow cookies to cool on the cookie sheet for 5 minutes and remove to a cooling rack.
Decorate with powdered sugar, glaze or frosting, if desired.
Hack: Cookies can be stored in an airtight container at room temperature for up to 10 days or tightly wrapped and frozen for up to 6 months.
Hack: Unbaked dough can be stored in an airtight container in the refrigerator for up to 3 days or tightly wrapped and frozen for up to 6 months.
What Are The Benefits Of Eating Cabbage? It’s tasty, versatile, low cost and has a longer shelf life than other veggies. Grab a head on your next shopping trip!
You may have noticed that I have a lot of recipes on this site that use cabbage and there’s a very good reason for that. I love cabbage.
The flavor of raw cabbage is strong and slightly bitter, which accounts for the tendency to serve it with dressing and accompaniments that are slightly sweet. When cabbage is cooked, it becomes much milder and tends to blend with whatever items it’s cooked with.
This brings us to its versatility. Cabbage can be eaten cooked or raw, hot or cold. Shred it, chop it, boil it, fry it, braise it, roast it. Cut it into steaks and throw it on the grill. Wrap it around some ground meat and rice to make cabbage rolls. The possibilities are endless. Seriously.
Then there’s the low cost. Cabbage is second only to potatoes in terms of price per edible cup. In today’s economy, we’re all looking to stretch a dollar as far as we can and cabbage can certainly help with that! Maybe this is why the term cabbage sometimes refers to money!
Wait…did I mention that cabbage can last up to 2 months in your refrigerator?
What Are The Health Benefits Of Cabbage?
Cabbage is a cruciferous vegetable. This type of vegetable has long been known for its health benefits, including cancer prevention, protection from radiation therapy, heart health as well as improving immunity and digestion.
It has powerful levels of vitamin K, magnesium, folate and beta-carotene, to just name a few.
At 17 calories and 4 carbohydrates per cooked half-cup (one cup raw), cabbage is a valuable part of a low calorie and low carb diet!
What About Fermented Cabbage?
Fermented cabbage, or sauerkraut as it is more commonly known, is a way to preserve cabbage by simply combining it with salt. It then ferments at room temperature for 2-4 weeks, resulting in a salty and sour treat that will keep for up to a year in your fridge.
Not only does it taste great, but it also has good bacteria and provides probiotics, which are great for gut health and digestion. Click here for step-by-step instructions to make your own sauerkraut right at home!
A similar method for preserving cabbage is to pickle it. While it doesn’t last as long as sauerkraut, you can store it in the fridge for 4-6 weeks.
To make pickled cabbage shed enough cabbage to pack tightly into a quart-sized canning jar. Mix 1 cup water, 1 cup vinegar and 1 tbsp sugar in a small saucepan. Bring it to a boil, stirring to melt the sugar. Pour liquid into the jar to cover the cabbage completely. Place in the refrigerator for 24 hours before using.
Feel free to mix up this pickled recipe however you want to by adding additional veggies (I add onions) and/or using a different kind of vinegar. You can also add more sugar if you prefer a “sweet and tart” version.
What’s The Difference Between Red And Green Cabbage?
While there are lots of different kinds of cabbage, the most common types are the cannonball cabbage, better known as green cabbage and the red cabbage, also known as purple cabbage.
Some people feel that the red variety is sweeter and is more tender when cooked but I find the flavor and texture (cooked or uncooked) to be virtually interchangeable.
I think the biggest difference between the two is the appearance, both raw and cooked. For example, I like the look of red cabbage in broccoli coleslaw, as it contrasts nicely with the green broccoli and brown raisins.
On the other hand, I prefer the green variety to make andouille sausage with fried cabbage. The cabbage, paired with multi-colored peppers and sausage results in a visually pleasing color palette.
What Are The Best Ways To Cook Cabbage?
I’m glad you asked! Cabbage is incredibly versatile, as I mentioned before. I’ve found that different types of cabbage can be used interchangeably in many recipes.
When I made homemade Chinese dumplings, it called for ½ of a head each of green and Napa cabbage. That left me with, you guessed it, ½ of a head each of green and Napa cabbage to use up after I was done.
Halve the squash, remove seeds and cut into 12 wedges. Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.
Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer. Roast until lightly browned, 12-15 minutes.
While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat. Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown. This can take from 1-5 minutes, depending on stovetop type and efficiency. Do not leave unattended as the butter may burn quickly.
Remove pan from heat and whisk in sage, maple syrup and lemon juice.
Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge. Place back in the oven and roast for an additional 8-10 minutes or until tender.
Hack: Leftover squash can be stored in the fridge for up to 4 days. To freeze, remove the rind and mash squash. Package in serving size portions and freeze for 10-12 months.
Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale! Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword acorn squash, holiday side dish, oven roasted vegetables, savory squash, vegetable, vegetable side dish, vegetarian, winter squash
Did you know? Winter squash provides numerous health benefits that may help reduce the risk of many diseases!