Roasted Beets with Citrus

Roasted Beets with Citrus
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Roasted Beets with Citrus
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Ingredients
Servings:
Instructions
  1. Preheat the oven to 400 degrees ℉.
  2. Wrap each beet in foil with a drizzled with olive oil and pinches of salt and pepper.
  3. Place the wrapped beets on a baking sheet and roast until they’re tender. Should take 35-60 minutes.
  4. Take them out of the over, unwrap the beets and set them aside to cool.
  5. When they’re cool to the touch, slip off the skins.
  6. Toss them with drizzles of sherry or balsamic vinegar, orange and lemon juice, and a few pinches of salt and pepper.
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Honey Balsamic Roasted Carrots

Honey Balsamic Roasted Carrots
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Honey Balsamic Roasted Carrots
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Ingredients
Servings:
Instructions
  1. Preheat oven to 375 F. In a bowl mix your honey, balsamic vinegar, olive oil and seasoning to taste.
  2. In a tray, combine your carrots, thyme and 3/4 of your glaze, ensuring you cut the carrots as evenly as possible. Roast for 15-20 mins or until the carrots start to caramelize.
  3. Take the try out the oven, flip the carrots and pour over the rest of your glaze. Pop back in the oven until nicely browned and sticky. This can take up to another 20-25 mins depending on the size of your carrots. Don't raise the heat to try and speed things up as the vinegar/honey will burn.
  4. Serve by pouring over any leftover glaze from the pan, and a sprinkle of fresh parsley. If you particularly love balsamic vinegar then use the brush to flick over some at serving, or if you particularly love honey then give them a tiny drizzle.
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Preserved Meyer Lemons

Preserved Meyer Lemons
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Preserved Meyer Lemons
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Ingredients
Servings:
Instructions
  1. Wash and scrub the lemons and dry thoroughly. Cut the pointy tip of the lemon and slice into quarters leaving about an inch intact at the bottom. Place a heaping teaspoon of salt into the bottom of a glass jar and top with the lemon cut side down.
  2. Repeat with more lemons until the glass jar is full. Be sure to pack them tightly releasing their juices. Toss in the chiles if using. Seal the jar and let sit overnight.
  3. If your lemons aren’t covered within 24 hours simply squeeze in some more lemon juice or add an extra lemon if you have room.
  4. Keep shaking the jar each day for about a month and then they’re ready to be transferred to the refrigerator. At that point they’ll keep for about 6 weeks
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Baked Persimmons

Baked Persimmons
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Baked Persimmons
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350°F.
  2. Cut tops off persimmons. Peel and slice fruits in half horizontally. Place cut side up in a large baking dish.
  3. In a small bowl, combine honey and spices. Add hot water and stir until dissolved. Pour mixture over fruit.
  4. Cover dish with foil and bake until persimmons are soft, about 40-50 minutes.
  5. Remove foil and spoon syrup over fruit. Place dish under a broiler until persimmons are browned, about 10 minutes.
  6. Serve immediately.
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Pumpkin Pancakes

Pumpkin Pancakes
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Pumpkin Pancakes
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Instructions
  1. Preheat an electric griddle pan to 350 degrees F.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium bowl, whisk together buttermilk, egg, pumpkin, melted butter, and vanilla extract. Add wet ingredients to the dry ingredients and stir until just combined. Don't over mix the batter. The batter will be thick. You can add a little more buttermilk if you want thin pancakes.
  4. Coat with griddle pan with nonstick cooking spray. Pour about 1/3 cup of batter onto heated skillet. Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip the pancake over and cook for another 2-3 minutes or until golden brown. Continue this process to make the rest of the pancakes.
  5. Serve pancakes warm with butter and maple syrup, if desired.
Recipe Notes

If you don't have an electric griddle pan, you can use a skillet and make the pancakes on the stove. Heat the pan to medium heat, spray with nonstick cooking spray, and cook the pancakes in the pan. You can use whole wheat flour or all-purpose gluten-free flour.

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Cheesy Corn Fritters

Cheesy Corn Fritters
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Cheesy Corn Fritters
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Ingredients
Servings:
Instructions
  1. Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
  2. Heat 1 tablespoon in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream. Enjoy!
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Easy Stuffed Bell Peppers

  1. In a large skillet start browning your meat until it’s thoroughly cooked. Once it starts to cook, you can add your garlic salt and black pepper.
  2. While your meat is cooking, you can begin prepping your bell peppers by washing them, cutting off the tops, and removing the core. Set aside.
  3. Line your casserole dish with aluminum foil. This step is optional but it does make for easy clean up! Once covered, you can arrange your stuffed bell peppers into the dish like shown above.
  4. Cook your rice. I used instant white rice but you can use raw rice or even brown rice for this dish. It’s entirely up to how long you want to take preparing this dish!
  5. Once your meat is cooked, drain the fat and return to your skillet. Add in the cans of Manwich and rice. Cook until heated through.
  6. Next, preheat your oven to 350 degrees Fahrenheit. Then add in 1 cup of cheese to the mixture in the skillet.
  7. Once the cheese has started to melt, remove the skillet from heat and spoon in the mixture into each bell pepper filling them entirely.
  8. Bake for 30 minutes or until heated. During the last 10 minutes you can add the remaining shredded cheese to the tops.
  9. Remove from oven and allow to sit for about 5 minutes before serving.
Easy Stuffed Bell Peppers
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Easy Stuffed Bell Peppers
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Ingredients
Servings:
Instructions
  1. In a large skillet start browning your meat until it’s thoroughly cooked. Once it starts to cook, you can add your garlic salt and black pepper.
  2. While your meat is cooking, you can begin prepping your bell peppers by washing them, cutting off the tops, and removing the core. Set aside.
  3. Line your casserole dish with aluminum foil. This step is optional but it does make for easy clean up! Once covered, you can arrange your stuffed bell peppers into the dish like shown above.
  4. Cook your rice. I used instant white rice but you can use raw rice or even brown rice for this dish. It’s entirely up to how long you want to take preparing this dish!
  5. Once your meat is cooked, drain the fat and return to your skillet. Add in the cans of Manwich and rice. Cook until heated through.
  6. Next, preheat your oven to 350 degrees Fahrenheit. Then add in 1 cup of cheese to the mixture in the skillet.
  7. Once the cheese has started to melt, remove the skillet from heat and spoon in the mixture into each bell pepper filling them entirely.
  8. Bake for 30 minutes or until heated. During the last 10 minutes you can add the remaining shredded cheese to the tops.
  9. Remove from oven and allow to sit for about 5 minutes before serving.
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Baked Apples

Baked Apples
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Baked Apples
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Ingredients
Servings:
Instructions
  1. Preheat oven to 350 degrees F. Use a paring knife or apple corer to remove the stem and seeds from the apples, making a deep hole where the filling will go.
  2. Combine the brown sugar, butter and cinnamon in a small bowl and mix well to combine. Add the nuts. Spoon mixture evenly into each of the apples.
  3. Add 1/4 cup of water to a baking dish and place apples on top.
  4. Bake for about 40-45 minutes, or until apples are tender when pierced with a fork. Remove from oven and allow to cool for a few minutes.
  5. Spoon the sauce drippings from the pan over the apples. Serve with ice cream, if desired.
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Roasted Brussels Sprouts with Bacon and Apples

Roasted Brussels Sprouts with Bacon and Apples
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Roasted Brussels Sprouts with Bacon and Apples
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Ingredients
Servings:
Instructions
  1. Preheat oven to 425 degrees.
  2. In a large bowl, combine the Brussels sprouts, apple and bacon. Set aside.
  3. In a separate small bowl, whisk together the olive oil, maple syrup, and balsamic vinegar.
  4. Pour the olive oil mixture into the Brussels sprouts mixture and toss to coat.
  5. Transfer the Brussels sprouts onto a large baking sheet. Season liberally with salt and pepper.
  6. Roast in oven for 15-20 minutes, turning once halfway through, or until sprouts are tender and brown.
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Blue Cheese Peach Pizza with Honey

Blue Cheese Peach Pizza with Honey
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Blue Cheese Peach Pizza with Honey
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Ingredients
Servings:
Instructions
  1. Heat your oven to 475˚F with a pizza stone. Heat olive oil in a small skillet. Add the garlic and fry until the garlic is golden. Remove from heat and let rest until ready to use. Before using, remove garlic.
  2. Prepare the pizza topping. Thinly slice the peaches and grate the mozzarella cheese.
  3. On a good non-stick surface (like a pizza peel sprinkled with cornmeal), stretch and roll the dough into a circle roughly 12 to 14” in size. Spread the garlic-infused olive oil over the pizza dough then layer with the thinly sliced peaches, grated mozzarella cheese, and crumbled blue cheese.
  4. Transfer the pizza to a pizza stone and bake until the cheese has melted and the crust is golden.
  5. Remove the pizza from the oven and drizzle with honey and sprinkle with julienned basil.
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