Archive for the ‘Recipes’ Category

Fall Favorites

Monday, November 16th, 2015

Thought I would do some links to some of my favorite Fall recipes.

Pear Oat Muffins

Applesauce Oat Muffins with Pears

Apple Chip Recipe

Apple Chips

Butterscotch Vodka

Infused Butterscotch Vodka

7 leftover turkey recipes

Leftover Turkey Recipes (updated)

Brussel Breakthrough

Thursday, November 5th, 2015

So. Last night I discovered I had been doing something wrong. Not wrong wrong, but… subpar. I was making baked chicken and brussel sprouts for dinner and I figured I might as well roast the brussel sprouts because the oven was already on. Normally, I sautee them with bacon and finish with balsamic. I wasn’t entirely sure about the timing, so I googled and went with Ina Garten’s roasted brussel sprout recipe. SO AMAZING.

oven roasted brussel sprouts

Roasted Brussel Sprouts

Now, roasting vegetables isn’t exactly rocket science. You drizzle with some oil, add some salt maybe some pepper and put them in the oven. The difference in her recipe, compared to how I have made mine in the past, is that she cooks them longer and salts them again when they come out of the oven. What a difference! I do have a quibble with the cooking time though, I don’t know if it is just because I used a dark pan or mine were on the smaller side, but my roasted brussel sprouts were done in 25 minutes at 375F compared to her 40 at 400.

Oven Roasted Brussel Sprouts
serves 2-4
8 – 16 ounces brussel sprouts, halved and rinsed
2 tablespoons olive oil
salt to taste (about 1/2 teaspoon, plus more for after roasting)
black pepper (about 1/2 teaspoon)

  • Pre-heat oven to 375 F
  • In a small bowl, combine brussel sprouts and olive oil
  • Sprinkle with salt and pepper
  • Spread sprouts in a single layer on a cookie sheet or pan
  • Bake for 25-40 minutes, checking every ten minutes and shaking the pan
  • When you think they are done, consider baking them a couple more minutes. Make sure each sprout is brown edges, some crispy, some a bit caramelized
  • Remove from oven and sprinkle with salt, smoked salt if you are feeling fancy

Roasted Brussel Sprouts


Turkey Breakfast Sausage (Paleo and Whole30 compliant)

Friday, May 15th, 2015

I am doing some diet experimentation.  And trying to cut out sugar and up my protien. My biggest hurdle is breakfast. Today for a treat I made myself some breakfast sausage. I have found that whole3o and paleo recipes are great resources even if you don’t follow the plan. My original inspiration is from Primal Palate but I couldn’t find ground pork and I failed to follow the recipe, so I am presenting mine here.

Turkey Breakfast Sausage #whole30 #paleo

It’s pretty good (for turkey sausage). The smoked paprika helps is feel a little more savory and gives it a little extra heft, makes it a little porkier.


Turkey Breakfast Sausage
Makes 10 patties so serves 3-5 ish

1 pound ground turkey (not turkey breast only or extra lean)
1 teaspoon fennel seeds
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon italian seasoning (or any combination of dried oregano, basil and parsley)
1/2 teaspoon smoked salt (or salt if you don’t have smoked)
2 tablespoons coconut oil (or other oil for pan frying)

  1. Combine ground turkey with herbs and spices, I use the spoon then hand method like with meatloaf)
  2. Separate in to 10 equal amounts (8 for larger patties) and form in to patties.
  3. I’m not the best at patty making, I expect it comes with practice. I did make a ball, flatten a little then squish between clean hands. Your mileage may vary.
  4. Heat cooking oil in large saute pan over med-high to medium heat.
  5. Cook the patties in two batches about 6 -7 minutes depending on thickness, flipping once. I covered the pan for the second half of cooking.
  6. Check for doneness, turkey should be cooked through to at least 165 degrees F.
  7. Remove from pan and enjoy. Refrigerate or freeze leftovers.

Whole30 Turkey Sausage

Indestructible Applesauce Oat Muffins with Pears

Monday, October 20th, 2014

I have made these applesauce oat muffins many, many times. It isn’t my recipe. It is almost exactly this one for healthy oats and applesauce muffins. I’ve made these with store bought apple sauce, homemade apple sauce, apple-pear sauce and straight pear sauce. All good.

I have also messed up this recipe a million times and it always still turns out great. Forget the sugar? With the pears you can’t tell. Switch the baking powder and baking soda amounts? Delicious, but slightly flatter. Forget the butter? Can’t even tell. Make the muffins while holding a baby? Easy! While wearing a baby? Even easier.

I make a double batch and pop them in the freezer. I put a frozen apple oat muffin in a tupperware the night before and it is perfect in Spencer’s lunch. These muffins are one of the only things he requests ever single day. He even defies the no sharing food at school rule and grants his best friend that is a girl a secret bite. Apparently, she demands one.

The muffins are the best.

The only major differences from the original recipe is a reduction in the sugar and the butter and I use regular flour instead of whole wheat.

Pear Oat Muffins

Applesauce (or Pearsauce) Oat Muffins

  • 1 cup rolled oats
  • 1 cup unsweetened applesauce or pearsauce
  • 1/2 cup milk
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 tablespoons butter, melted
  • 1/4 cup sugar
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  1. Preheat oven to 375 degrees
  2. Line a muffin tin with papers or spray with pam (recipe makes 1 dozen regular sized muffins)
  3. In a large mixing bowl, combine all ingredients (in order) mixing to combine between each one. (I am lazy and also have found that they turn out just fine even if you don’t mix the wet/dry ingredients separately and combine)
  4. Spoon into muffin pan, dividing equally.
  5. Bake for 15-18 minutes until tops are lightly browned and a toothpick inserted in the muffin comes out clean
  6. Remove from pan and cool on rack. When completely cool, freeze or store in an airtight container.
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