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Chicken Burrito Bowls with Avocado Dressing

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Your favorite burrito deconstructed. No wrap. no problem…this is a all chicken burrito goodness in a bowl. Tasty black beans, spiced chicken, lime and cilantro rice topped off with creamy avocado dressing. 

Chicken Burrito Bowl with Avocado Dressing drizzled over the top, garnished with lime and cilantro with two gold forks alongside.

When we head out for dinner, Mexican food is a popular choice for my family. We each have our favorites, from simple tacos to burritos to fajitas, mild for them and extra spicy for me. Unfortunately we’re always a little underwhelmed when we order Mexican for takeout. Limp tortillas and murky guacamole being two common culprits.

The good news is if you don’t feel like venturing out, you can have your favorite Mexican dish on the table in under an hour. Today we’re making chicken burrito bowls with avocado dressing. I’ve piled these bowls full of all my my favorite flavors…loads of lime and cilantro; well-seasoned, healthy ground chicken; fresh tomatoes, zesty black beans; and silky smooth avocado dressing. 

My boys also love to layer all these ingredients in a thermos and take it to school for lunch. They warm it up, keeping the dressing on the side to pour over the top when they’re ready to eat. Oh, and maybe make a little extra dressing too. It’s great in place of mayo on sandwiches, drizzled over eggs, or swirled into chili!

Use this recipe as jumping off point and let you creativity take over. Prefer salsa to fresh tomatoes? Want to dial up the heat? Or want a vegetarian bowl? Make the swaps that suit your tastes. Or leave it exactly as is, because, hey, it’s damn good!

Let’s make Chicken Burrito Bowls with Avocado Dressing

Step by step instructions on how to make Chicken Burrito Bowls with Avocado Dressing. Cook the brown rice (1), Mix the cilantro and lime into the rice (2), add the turkey to the pan (3), when cooked through, add the spices (4), add the water and keep warm (5), in a separate saucepan, saute the shallot (6).

  1. Make the brown rice according to the package directions.
  2. Stir the lime zest, lime juice, and cilantro into the rice.
  3. While the rice cooks, cook the ground chicken.
  4. Once the chicken is cooked though, add the spices and water.
  5. Reduce the heat to low and keep the ground chicken warm.
  6. Saute the shallots in a saucepan.

Step by set instructions on how to make Chicken Burrito Bowls with Avocado Dressing. Add the beans and chiles to the shallot (7), Blend the avocado dressing (8), put the ingredients together in the bowl (9), drizzle the the avocado dressing (10).

  1. Add the black beans, seasoning and spices to the shallots. Simmer on low.
  2. Blend all of the ingredients for the avocado dressing together until smooth. Thin with additional water if necessary.
  3. Using the rice as a base, pile the chicken, tomatoes, beans, cheese and cilantro in a bowl.
  4. Drizzle with the avocado dressing and serve.

Tips for success

  • These bowls come together quickly and easily if you start by making the longest cooking item first…the brown rice. While the rice cooks, cook up the ground chicken, then the beans, and finally whip up that avocado dressing. I like these bowls best served warm, but they’re tasty at room temperature too.
  • The avocado dressing will keep in the refrigerator for a day without oxidizing too much, (thanks to the lime juice) but it’s definitely best to eat it as close to making it as possible.
  • If you can’t find ground chicken in your market, ground turkey or beef make a great substitute. 
  • Make this recipe your own by swapping ingredients (i.e. pinto for black beans), adding a good splash of hot sauce, a dollop of sour cream, or a spoon of salsa. The best part is that they’re completely customizable! 

Chicken Burrito Bowls with Avocado Dressing drizzled over the top, garnished with lime and cilantro. Two gold forks are alongside the bowl and bean, avocado dressing, grape tomato, lime wedges and cilantro are scattered around.

Craving more? Try these Mexican favorites!

Chicken Burrito Bowls with Avocado Dressing drizzled over the top, garnished with lime and cilantro. Two gold forks are alongside the bowl and bean, avocado dressing, grape tomato, lime wedges and cilantro are scattered around.

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Chicken Burrito Bowl with Avocado Dressing drizzled over the top, garnished with lime and cilantro with two gold forks alongside.
Print
Chicken Burrito Bowls with Avocado Dressing
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Your favorite burrito deconstructed. No wrap. no problem...this is a all chicken burrito goodness in a bowl. Tasty black beans, spiced chicken, lime and cilantro rice topped off with creamy avocado dressing. 

Course: Main Dish
Cuisine: Mexican
Keyword: burrito bowl, chicken burrito bowls
Servings: 6 Servings
Calories: 670 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Brown Rice with Lime
  • 1 cup brown rice, uncooked
  • 2 Tbsp fresh cilantro, minced
  • 1 lime, juiced and zested
Ground Chicken
  • 1 Tbsp extra virgin olive oil
  • 2 lbs ground chicken or turkey
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 cup water
  • splash of hot sauce like Cholula if desired
Black Beans
  • 1 Tbsp extra virgin olive oil
  • 1 cup red onion, diced (1 small onion)
  • 4.5 oz green chiles, chopped (1 can)
  • 15 oz black beans, drained (1 can)
  • 1 tsp ground cumin
Avocado Dressing
  • 1 avocado, pitted and scooped
  • 1/4 cup extra virgin olive oil
  • 1 Tbsp fresh cilantro, chopped
  • 1/2 tsp kosher salt
  • 1 Tbsp lime juice
Additional Toppings
  • 10 oz grape tomatoes, chopped (1 dry pint)
  • 1/2 cup cheddar or Mexican mix cheese, grated
  • 1 Tbsp fresh cilantro, minced
  • lime wedges
  • 2/3 cup water (+ more if needed to thin)
Instructions
Brown Rice with Lime

  1. Cook rice according to package directions and then stir in the cilantro, lime zest, and juice. Season with kosher salt to taste. Reserve.

Ground Chicken

  1. While the rice cooks, heat the olive oil in a nonstick saute pan over med/high heat. Add the ground chicken and saute until cooked through. Add a big splash of Cholula if desired.

  2. Add the seasonings and water and cook for 2-3 minutes more. Keep warm.

Black Beans

  1. Heat the oil in a medium saucepan over medium heat. Add the onion and  saute until softened, about 5 mins.

  2. Stir in the drained beans, green chiles, and season with cumin. Reduce heat to low and cook until warmed through. Reserve.

Avocado Dressing

  1. Blend all the ingredients together in a mini prep, food processor, or blender until emulsified. Reserve.

Make the Burrito Bowls

  1. Divide the rice between six bowls. Top with a scoop of ground chicken, black beans, chopped tomatoes, grated cheese, a sprinkle of minced cilantro, and drizzle with avocado dressing. Serve with lime wedges.

Recipe Notes
  • These bowls come together quickly and easily if you start by making the longest cooking item first...the brown rice. While the rice cooks, cook up the ground chicken, then the beans, and finally whip up that avocado dressing. I like these bowls best served warm, but they're tasting at room temperature too.
  • The avocado dressing will keep in the refrigerator for a day without oxidizing too much, thanks to the lime juice, but it's definitely best to eat it as close to making it as possible.
  • If you can't find ground chicken in your market, ground turkey or beef make a great substitute. 
  • Make this recipe our own by swapping ingredients (pinto for black beans), adding a good splash of hot sauce, a dollop of sour cream, or a spoon of salsa. The best part is that they're completely customizable. 
Nutrition Facts
Chicken Burrito Bowls with Avocado Dressing
Amount Per Serving
Calories 670 Calories from Fat 315
% Daily Value*
Total Fat 35g 54%
Saturated Fat 8g 40%
Cholesterol 139mg 46%
Sodium 840mg 35%
Potassium 1513mg 43%
Total Carbohydrates 51g 17%
Dietary Fiber 11g 44%
Sugars 2g
Protein 39g 78%
Vitamin A 16.8%
Vitamin C 28%
Calcium 14.1%
Iron 25.4%
* Percent Daily Values are based on a 2000 calorie diet.

Butternut Squash Tart

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A flavorful whole wheat crust puts a healthy spin on this earthy roasted butternut squash tart.

Butternut Squash Tart

I’m still trying to re-set. After the holidays had their way with me, I’ve been trying to ease back into normal life. But then snow days and frigid temperatures followed and so have lazy days inside and comfort food cravings.

It doesn’t help that my younger son put together a “mommy-do list” for me consisting of mac and cheese, whoopie pies, homemade twinkies, beignets, and creme brûlée. I swear to you he eats the occasional vegetable, but clearly he has a soft spot for sweets. And who am I to argue, when it’s very likely he inherited that from me? But never fear, while I’ll happily tick items of his list, it will be a long process intermingled with spinach salads, fresh fruit, and roasted vegetables.

Because balance…right?

Butternut Squash Tart

And speaking of balance, when I set out to make one of my favorite savory tarts over the weekend I decided to swap out the all-purpose flour in the crust for whole wheat. Full disclosure, I don’t bake with whole wheat flour as often as I should, which is a shame because I really do enjoy the flavor and the toothsomeness it brings to a pastry or a crust. But that said, you do need to consider the boldness whole wheat flour imparts when you use it and make sure that it compliments, not detracts, from your dish.

Butternut Squash Tart

The roasted butternut squash, onion and garlic hold up well to this sturdy crust and the fresh herbs make this tart sing. Sure, there are eggs, milk and cheese in here, but real star are those caramelized vegetables. This tart is the perfect example of balance. Balance of big, bold flavors and of making healthy swaps, but not compromising on flavor.

I’m sure my struggle to bring balance back into my life will continue this month, but recipes like this definitely make it more palatable. I’ll pair a slice of this tart with a crisp, green salad for dinner and maybe save a little room for dessert. Because, c’mon… homemade twinkies. That’s balance right?

Let’s make a Butternut Squash Tart

  1. Combine the flour, parmesan, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix. Add the cold, chopped butter and pulse. 
  2. Add the sour cream and pulse several times until incorporated.
  3. Pour in the ice water and pulse a few more times just until a ball begins to form. Be careful not to overmix. Wrap and chill.
  4. Scatter squash, onions, and garlic on a sheet tray and roast until soft and caramelized.
  5. Cool the roasted veg to room temperate and mash the garlic.
  6. Whisk together the eggs, sour cream, half and half, parmesan, sage, thyme, salt, and pepper. Mix in the cheddar cheese and roasted garlic.

  1. Roll out the dough between lightly floured pieces of wax paper, carefully turning and lightly flouring it to prevent sticking. 
  2. Lay it into a 9″ inch tart pan or pie plate, trimming the edges. Reserve the scraps to cut into decorative shapes if desired.
  3. Scatter the butternut squash and onions in the tart.
  4. Pour the egg mixture over the top and bake for about 35 mins until set and golden brown. Slice and serve warm or at room temperature.

Tips for success

  • Start with super cold ingredients for the crust and don’t over-process or mix. Bring the dough together on the counter and chill well before rolling.
  • Lightly floured wax paper is ideal for rolling out dough. Think dust with flour, roll, flip, repeat. 
  • Don’t throw away the dough scraps! Re-roll them and use mini cookie cutters to cut out cute shapes (like the snowflakes pictured here).
  • This tart is delicious straight out of the oven or served at room temperature. Store the leftovers in the refrigerator and re-warm in the oven or toaster oven to preserve the crispiness of the crust.
  • Think of the whole wheat crust as another flavor element in this recipe – it brings an almost savory graham cracker taste to the dish.

Butternut Squash Tart

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Butternut Squash Tart
Print
Butternut Squash Tart
Prep Time
30 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 35 mins
 
A flavorful whole wheat crust puts a healthy spin on this earthy roasted butternut squash tart.
Course: Pies/Tarts
Cuisine: American
Keyword: butternut squash tart
Servings: 8 servings
Calories: 400 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Whole Wheat Tart Dough
  • 1 1/4 cups whole wheat flour flour
  • 2 Tbsp parmesan cheese, grated
  • ½ tsp freshly ground black pepper
  • 1 Tbsp sugar
  • 1 tsp kosher salt
  • 4 oz unsalted butter, very cold and diced (8 Tbsp)
  • ¼ cup sour cream
  • 2 Tbsp ice water
Butternut Squash Tart
  • 1 1/2 lb butternut squash
  • 1 medium onion
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • Kosher salt and pepper
  • 3 eggs
  • 1/4 cup sour cream
  • 1/4 cup half and half
  • 1/4 grated parmesan cheese
  • 2 tsp sage, minced
  • 1 tsp thyme, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 4 oz grated sharp cheddar cheese (about 1 1/2 cups)
Instructions
Tart Dough

  1. Combine the flour, parmesan, pepper, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

  2. Add the cold, chopped butter and pulse about 10 -12 times until the butter is cut into the flour mixture and it's pea size.
  3. Add the sour cream and pulse several times until incorporated. Pour in the ice water and pulse a few more times just until a ball begins to form. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.

  4. Scrape dough onto the counter and form into a flat disc. Wrap in plastic wrap and refrigerate for at least an hour or overnight. Alternatively, dough may be made by hand.

Butternut Squash Tart

  1. Preheat oven to 450 degrees and line a sheet pan with nonstick foil.

  2. Peel the squash, scoop out the seeds, and cut into a 1 inch dice. Scatter the squash on the lined sheet pan.

  3. Cut the onion in half from root to tip and peel. Cut into thin half moons and scatter over the squash.
  4. Cut the ends off of the garlic and place on the sheet pan. Drizzle the vegetables with the olive oil and toss until evenly coated. Season liberally with salt and pepper.
  5. Roast until golden brown, about 30 mins. Remove the roasted garlic from it's skin and mash.
  6. While the vegetables roast, whisk together the eggs, sour cream, half and half, parmesan, sage, thyme, salt and pepper. Mix in the cheddar cheese and roasted garlic.
Make the Tart

  1. Reduce the temperature in the oven to 375 degrees and remove the dough from the refrigerator. Allow it warm up just until it's soft enough to roll out.

  2. Roll out the dough between lightly floured pieces of wax paper, carefully turning and lightly flouring it to prevent sticking. Lay it into a 9" inch tart pan or pie plate, trimming the edges. The scraps can be rolled out and cut into decorative shapes (like these snowflakes) if desired.
  3. Scatter the butternut squash and onions into the tart pan over the crust and pour the egg mixture over the top.
  4. Bake for about 35 mins until set and golden brown. Slice and serve warm or at room temperature.
Recipe Notes

*Tart dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.

  • Start with super cold ingredients for the crust and don't over-process or mix. Bring the dough together on the counter and chill well before rolling.
  • Lightly floured wax paper is ideal for rolling out dough. Think dust with flour, roll, flip, repeat. 
  • Don't throw away the dough scraps! Re-roll them and use mini cookie cutters to cut out cute shapes (like the snowflakes pictured here).
  • This tart is delicious straight out of the oven or served at room temperature. Store the leftovers in the refrigerator and re-warm in the oven or toaster oven to preserve the crispiness of the crust.
  • Think of the whole wheat crust as another flavor element in this recipe - it brings an almost savory graham cracker taste to the dish.
Nutrition Facts
Butternut Squash Tart
Amount Per Serving
Calories 400 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 14g 70%
Cholesterol 118mg 39%
Sodium 588mg 25%
Potassium 454mg 13%
Total Carbohydrates 27g 9%
Dietary Fiber 4g 16%
Sugars 4g
Protein 10g 20%
Vitamin A 195.3%
Vitamin C 23.4%
Calcium 20.7%
Iron 9.8%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2018 but was republished with step-by-step photos and tips in January 2019.

 

Butternut Squash Tart

Perfect Roast Chicken

1 · · 8 Comments

Making the perfect roast chicken is so much easier than you think!  A few simple tips and techniques will yield a juicy bird with crispy skin and tons of flavor!

There’s just something about a roast chicken. The crackly skin, the juicy meat, and oh, those pan drippings! It’s one of my favorite meals and one that makes everyone in my house happy. And yet that bird had me running scared for years. I’m not sure which was more intimidating to me…fear of undercooking it, overcooking it, or the whole carving thing. Maybe all three?

It could have been all the various theories on cooking temperatures, time, rubs, and brines. To baste or not to baste, high heat or low? Aaaargh! So, here we are years later and may I present to you the perfect roast chicken. It’s well seasoned, rubbed in and out with lemon herb butter, and stuffed full of aromatics. I use my trusty cast iron skillet and cook it fast and furious in a very hot oven. The result is a super moist bird with crispy skin and the most delectable pan drippings.

What I’ve learned after roasting too many birds to count over the years is, wait for it…stop. overthinking. it. That’s right. Sometimes you have to put away your thinking cap and bust out your roasting pan. While I love the flavor that the herb butter and aromatics impart, the truth is, you can have a very delicious bird with just a little olive oil, salt, and pepper.

Let’s make Perfect Roast Chicken

  1. Gather ingredients, preheat oven to 450 degrees F, and allow the chicken to sit at room temperature while the oven preheats.
  2. Combine ingredients for the herb butter in a mini prep or food processor. Alternatively you can mix by hand. 
  3. Make sure the butter is well mixed and emulsified.
  4. Pat the chicken dry, season liberally inside and out, and stuff the cavity loosely with herbs, lemon, and garlic.
  5. Rub the herb butter all over the chicken, including under the skin. Truss the bird or simply tie the legs together with kitchen twine.
  6. Roast, basting occasionally, until a thermometer reads 160 degrees F, about 12-15 mins per pound. Rest for at least 15 mins before carving.

Tips for success

  • For a smaller bird (3 – 5 lbs, not a Thanksgiving turkey), I’ve found that high heat (450 degrees F) for a shorter period yields optimal results.
  • Temperature is key for a juicy bird. That means allowing the uncooked bird to sit at room temperate before it goes into the oven, cooking it to an internal temperature of 160 degrees (it will continue to cook as it rests), and testing it in the leg, thigh, and breast when determining doneness.
  • REST! The bird needs to be covered loosely and allowed to rest for at least 15 mins when it comes out of the oven to let all those juices redistribute. If you skip the oh-so-important resting, all those gorgeous juices will pour out when you slice into it and leave you with a dry bird. Worth the wait, trust me.

So how do you know when the chicken is done?

Well, you can use an instant read thermometer and remove it when it reaches just shy of 160 degrees as it will continue to cook as it rests. Be sure to test it in several places including between the thigh and leg, but careful not to touch the bone. It’s equally important to trust your instincts and determine doneness by looking and feeling. My tried and true method to determine doneness is to pierce the bird between the thigh and leg and if the juices run clear, it should be good to go. You can also tell by pressing on the breast; it should feel firm, but not dried out.

Okay, now we’ve got our perfectly cooked, well rested bird. Time for carving.

Grab yourself a sharp knife and have at it. I remove the legs first (thigh and drumstick), then the wings, then finally the breasts. Instead of slicing the meat off the bird, I remove each breast whole, then slice it to serve. Lastly, cut away all those bits of goodness from the carcass that you might have missed on the first pass. Then drizzle with the pan drippings and it’s time to eat.

If you’ve been intimidated to roast a whole bird, I hope I’ve convinced you to give it a try. It’s so easy that you’ll be kicking yourself for not doing it sooner. Leftovers (if you have any)? Try these tasty recipes that works with leftover chicken or turkey:

Perfect Roast Chicken

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Print
Perfect Roast Chicken
Prep Time
15 mins
Cook Time
50 mins
Resting Time
15 mins
Total Time
1 hr 5 mins
 

Making the perfect roast chicken is so much easier than you think!  A few simple tips and techniques will yield a juicy bird with crispy skin and tons of flavor!

Course: Main Dish
Cuisine: American
Keyword: roast chicken
Servings: 4 Servings
Calories: 583 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Lemon Herb Butter
  • 2 oz unsalted butter, softened (1/2 stick)
  • 1 clove garlic, minced
  • 1 Tbsp rosemary, minced
  • 1 Tbsp parsley, minced
  • 1 Tbsp fresh thyme, minced
  • zest of one lemon
  • 1 Tbsp lemon juice
  • Kosher salt and pepper
Roast Chicken
  • 4 lb whole chicken, giblets removed
  • 1 1/2 Tbsp kosher salt
  • 1 tsp black pepper
  • 2 sprigs rosemary
  • 3-4 sprigs thyme
  • 1/2 lemon, sliced
  • 4 cloves garlic, peeled and smashed
  • *kitchen twine for trussing
Instructions
Lemon Herb Butter

  1. Combine all the ingredients in a mini prep or food processor and blend until combined. Alternatively mix by hand.

Roast Chicken

  1. Preheat the oven to 450 degrees and remove chicken from refrigerator and let sit at room temperature for 15-20 minutes.

  2. Pat the chicken dry, both in and out and season liberally with salt and pepper.

  3. Stuff the cavity loosely with the herbs, lemon, and garlic.
  4. Spread the herb butter all over chicken, including under the skin.

  5. Fold the wings behind the bird and truss the bird or simply tie the legs together. Place the bird in a cast iron skillet (my preference,) a roasting pan, or an oven-safe skillet and roast until a thermometer reads 160 degrees (about 50 minutes) or until the juices run clear. Baste it occasionally as it cooks.

  6. Remove from the oven and tent the bird loosely with foil and let it rest 15 minutes before carving.

Recipe Notes
  • For a smaller bird (3 - 5 lbs, not a Thanksgiving turkey), I've found that high heat (450 degrees F) for a shorter period yields optimal results.
  • Temperature is key for a juicy bird. That means allowing the uncooked bird to sit at room temperate before it goes into the oven, cooking it to an internal temperature of 160 degrees (it will continue to cook as it rests), and testing it in the leg, thigh, and breast when determining doneness.
  • REST! The bird needs to be covered loosely and allowed to rest for at least 15 mins when it comes out of the oven to let all those juices redistribute. If you skip the oh-so-important resting, all those gorgeous juices will pour out when you slice into it and leave you with a dry bird. Worth the wait, trust me.
Nutrition Facts
Perfect Roast Chicken
Amount Per Serving
Calories 583 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 16g 80%
Cholesterol 193mg 64%
Sodium 2772mg 116%
Potassium 434mg 12%
Total Carbohydrates 3g 1%
Protein 41g 82%
Vitamin A 17.7%
Vitamin C 15.6%
Calcium 5.3%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2016 but was republished with step-by-step photos and tips in January 2019.

Perfect Roast Chicken

Sausage Rolls

5 · · 4 Comments

Tasty bites of sweet sausage wrapped in puff pastry. These are make-ahead, crowd-pleasing, game day perfection!

Sausage Rolls

Hut, Hut, Eat!

That’s basically what the Superbowl comes down to for me. Well, not just the food. I enjoy the commercials, filling my name in the winning squares, the craft beers and oh, yeah, the game. Look, a football aficionado I am not, but a connoisseur of Superbowl snacks; that’s my game.

The game, the parties, the food, the drink…the Superbowl is a celebrated day of excess and fun. It’s the day we’re not only allowed, but expected to put forth trays of rich, spicy, bacon-flecked foods wrapped in buttery crusts with sides of gooey, cheesey sauces. We’re supposed to eat too much, drink too much and cheer too loudly. Only one problem: it’s a Sunday night.

I propose that the Monday after the Super Bowl should be a national holiday.  I bet if we looked into the level of productivity in the workplace on the post-Super Bowl Monday, most companies would see a substantial dip versus the average start to the work-week. We’re tired, we’re full, and in the case of die-hard football fans, in mourning until the whole thing kicks off again in August.

Sausage Rolls

Ah, but we can’t let the crushing blow of Monday’s alarm clock squash our good time. Let’s go out swinging. And these sausage rolls pack a wallop. These tasty little bites of sweet Italian sausage mixed with herbs and Parmesan cheese are wrapped in buttery puff pastry, then piled high on plates and served with tangy whole grain mustard.

Sausage rolls have been a staple at every Superbowl party we’ve hosted ten years and counting. In fact, they’re in heavy rotation throughout the entire football season. They’re easy to prepare, freeze well, and are one of the most requested appetizers I make. One catch though: no leftovers!

Let’s make Sausage Rolls

  1. Saute the onion and garlic in  olive oil. Set aside to cool.
  2. Add the onion and garlic to the sausage.
  3. Add the seasonings, herbs, and cheese.
  4. Mix well, using your hands.
  5. Lightly flour one sheet of puff pastry.
  6. Roll slightly, until the sheet is about 16×16 inches.

  1. Divide the puff pastry into 3 equal strips using a pizza cutter or sharp knife.
  2. Brush the edges with egg wash.
  3. Divide the sausage mixture into three equal portions and form into a long strip that reaches end to end of each puff pastry strip.
  4. Roll the puff pastry to enclose the sausage and press to seal.
  5. Brush with egg wash and sprinkle with seeds.
  6. Pop in the freezer for a few mins to set, then use sharp knife to cut each strip into 12 equal pieces.  Bake at 400 degrees for 20-25 mins, until puffed and golden.

Tips for success

  • Make sure you cool the onion and garlic to room temperature before mixing with the sausage. 
  • I like to roll the dough out with a little flour between two sheets of wax paper to prevent sticking.
  • Chilling the long rolls in the freezer before cutting into pieces makes it easier to slice and keep the edges smooth.
  • Make-ahead tip: Freeze the cut, unbaked pieces on a cookie sheet in the freezer until solid. Then place them in a freezer ziplock bag for storage. Unbaked pieces will keep for several weeks in the freezer. No need to defrost before baking.

Check out my video to see just how easy it is to make this deliciously impressive appetizer.

0 from 0 votes
A white square plate is piled with Sausage Rolls that are golden brown, sprinkled with loads of seeds and have a little cup of mustard for dipping nearby.
Print
Sausage Rolls
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Tasty bites of sweet sausage wrapped in puff pastry. These are make-ahead, crowd-pleasing, game day perfection!

Course: Appetizer
Cuisine: American
Keyword: sausage rolls
Servings: 6 Servings
Calories: 586 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb sweet Italian sausage, removed from casing
  • 1/3 cup Parmesan cheese, grated
  • 1 Tbsp fresh parsley, minced
  • 2 tsp fresh oregano, minced
  • 2 tsp fresh basil, minced
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 sheet puff pastry (from a 17.3 oz package, thawed)
  • 1 egg
  • 1/4 cup seeds (sesame, poppy, cumin or your favorites for topping)
  • *whole grain mustard for serving
Instructions
  1. Heat olive oil in a non-stick skillet over med/high heat.

  2. Add onion and saute until translucent, about 5 minutes

  3. Add minced garlic and continue to cook 2-3 minutes more. Remove from heat and cool to room temperature.

  4. In a mixing bowl combine sausage meat, Parmesan cheese, herbs, salt, pepper, onion, and garlic. Using your hands, mix well to combine.

  5. Roll out puff pastry sheet on a lightly floured surface or between two sheets of wax paper until about 16 x 16 inches.
  6. Using a pizza cutter or a sharp knife, divide the puff pastry into three equal strips.
  7. Beat the egg with a couple tablespoons of water and using a pastry brush, brush one long side of each strip with the egg wash.
  8. Divide the sausage mixture into three equal portions and form into a long strip that reaches end to end of each puff pastry strip. Roll the puff pastry to enclose the sausage and press to seal.
  9. Brush each long roll with egg wash and sprinkle with seeds.
  10. Place on a parchment lined sheet tray and place in freezer for about 15 minutes.
  11. Preheat oven to 400 degrees and remove from freezer.

  12. Using a pizza cutter or sharp knife, divide each log into 12 pieces. Place the pieces back on the lined sheet tray and bake for 20-25 minutes until sausage is fully cooked and puff pastry is golden brown and puffed.

  13. Serve warm with a side of whole grain mustard if desired.
Recipe Notes

*Yields 36 pieces.

  • Make sure you cool the onion and garlic to room temperature before mixing with the sausage. 
  • I like to roll the dough out with a little flour between two sheets of wax paper to prevent sticking.
  • Chilling the long rolls in the freezer before cutting into pieces makes it easier to slice and keep the edges smooth.
  • Make-ahead tip: Freeze the cut, unbaked pieces on a cookie sheet in the freezer until solid. Then place them in a freezer ziplock bag for storage. Unbaked pieces will keep for several weeks in the freezer. No need to defrost before baking.

 

Nutrition Facts
Sausage Rolls
Amount Per Serving
Calories 586 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 14g 70%
Cholesterol 89mg 30%
Sodium 1138mg 47%
Potassium 260mg 7%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 18g 36%
Vitamin A 2.8%
Vitamin C 4.9%
Calcium 9.5%
Iron 12.9%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in February 2016 but was republished with step by step photos and tips in January 2019.

Sausage Rolls

Creamy Mushroom Risotto

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Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.

Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around.

Calling all mushroom lovers! This risotto dish is all creamy, earthy, simple flavors and chock full of mushrooms. No reinventing the wheel here, just taking our favorite ingredients and letting them shine. 

I have a longstanding love affair with risotto, which I consider to be the ultimate comfort food. The key to risotto is short grain rice, cooked until tender, but maintaining a slight bite. The basics of risotto-making are simple: sautéing your aromatics (shallot, onion, garlic…), toasting the rice, stirring in wine, and finally, slowly adding warm stock while stirring, stirring, stirring. 

A small plate with a serving of creamy mushroom risotto in front of a silver saute pan with a wooden spoon.

Once you have mastered the basics, just let your imagination run wild. You can stir in vegetables, vegetable puree, a pat of butter, scoop of mascarpone, salty pancetta, fresh herbs or, of course, a big sprinkle of parmesan. Risotto is a main dish on its own, but can also be topped with scallops, fish or your favorite protein. Now, let’s get to it and gather those ingredients for today’s recipe!

Ingredients gathered for creamy mushroom risotto including mushrooms, rice, onions, stock, herbs and garlic.

Let’s make Creamy Mushroom Risotto

  1. Saute the sliced mushrooms in olive oil until golden brown and remove to a plate.
  2. Add the shallot and garlic to the pan and saute until soft.
  3. Stir in the rice and cook until toasty, just for a minute or two.
  4. Stir in the white wine and mix until absorbed.

  1. Gradually stir in the warm stock and stir each time until just absorbed.
  2. Mix in the mascarpone.
  3. Stir in the fresh thyme and parmesan cheese.
  4. Finally, mix in the sautéd mushrooms and serve!

Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around and a wooden spoon stirring the risotto.

Tips for success

  • Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
  • Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
  • Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
  • Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
  • Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
  • Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
  • Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!

Still hungry? Check out these risotto recipes…

Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around.

0 from 0 votes
Overhead shot of creamy mushroom risotto in a silver saute pan with sprigs of thyme and mushrooms slices scattered around.
Print
Creamy Mushroom Risotto
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

Golden brown mushrooms are folded into this creamy mushroom risotto, made even more delectable by a scoop of mascarpone.

Course: Main Course
Cuisine: Italian
Keyword: mushroom risotto
Servings: 4 Servings
Calories: 531 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 3 Tbsp extra virgin olive oil, divided
  • 10 oz cremini mushrooms, sliced
  • 6 oz shiitake mushrooms, stemmed and sliced
  • 4 cups chicken stock (or vegetable stock)
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 1 cup arborio rice (or carnaroli)
  • 1/2 cup dry white wine
  • 1/3 cup mascarpone
  • 1 Tbsp fresh thyme, minced
  • 1/4 cup parmesan, grated
  • kosher salt
Instructions

  1. In a large wide skillet, heat 2 Tbsp of the olive oil over med/high heat. 

  2. Add the mushrooms to and cook until they have lost their moisture and are golden brown, about 10 mins. Remove to a plate and reserve.

  3. Pour the stock into a medium saucepan and bring to a simmer over low heat.

  4. Add the remaining tablespoon olive oil to the pan Add the shallots and garlic to the pan and cook until soft and golden, 3-4 mins.

  5. Pour some salt in a small dish near the stove so you can season the risotto throughout the cooking process.

  6. Add the rice to pan and stir well to coat. Toast the rice for about one min and then add the white wine. Cook, stirring, until the wine is absorbed.

  7. Add about ¼ - 1/2 cup of warm stock at a time and stir until fully absorbed. Repeat the process, seasoning throughout with salt, until almost all of the liquid is added and absorbed (this will take about 20 mins).

  8. Taste the risotto. You want the rice to be tender, but with a slight bite. Add a little more stock if needed. Stir in the mascarpone.

  9. Next, stir in the thyme and parmesan. Fold in the cooked mushrooms. Serve immediately.

Recipe Notes
  • Risotto is all about timing and the key to success is having everything prepped before you start so you can focus on the stirring.
  • Risotto requires a short grain rice (such as arborio or carnaroli). It maintains it chew, while creating a creamy texture and holds up to all the stirring.
  • Warm stock (never cold) promotes even cooking. And no dumping in all at once here. Gradually adding the stock in small increments allows the rice to absorb it slowly and is the key to a creamy risotto.
  • Frequent and consistent stirring encourages the rice to absorb the stock and will yield that creamy texture.
  • Season, season, season as you go. Keep a little dish of salt nearby and season frequently throughout the cooking process. And remember to taste, adjust the seasoning, and taste again.
  • Risotto waits for no man. Be ready to sit down and enjoy as soon as those final ingredients are stirred into the rice for optimal texture and taste.
  • Leftovers? Chill leftover risotto and roll into balls, ideally with a little chunk of cheese in the center. Roll into breadcrumbs and fry em up. Arancini (rice balls) are so tasty you may want to make a little extra risotto just so you can make these for your next meal!
Nutrition Facts
Creamy Mushroom Risotto
Amount Per Serving
Calories 531 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 8g 40%
Cholesterol 30mg 10%
Sodium 465mg 19%
Potassium 798mg 23%
Total Carbohydrates 57g 19%
Dietary Fiber 3g 12%
Sugars 6g
Protein 15g 30%
Vitamin A 7.9%
Vitamin C 5.4%
Calcium 13.4%
Iron 20.3%
* Percent Daily Values are based on a 2000 calorie diet.

Beef Bourguignon

2 · · 2 Comments

There is no better way to feed your soul and warm your bones then classic Beef Bourguignon. Chunks of tender beef simmered in a rich red wine sauce is slow cooked comfort.

Beef Bourguignon

Not sure if you realized, but today marks the saddest day of the year. Well, seeing that it’s only the second day of the year, let me rephrase. It’s the saddest day of the past four months.

This, according to my younger son, is the day he’s been dreading since school started again in September. The day when there’s nothing left to look forward to…no Halloween, no Thanksgiving, no Hanukkah, no Christmas.  No gathering of friends and family, no piles of wrapped presents and candy, or cookies in every shape, flavor and size. Today he once again had to wake up to a buzzing alarm clock, make his bed, pack a lunch, and brush his teeth before noon. The next significant break isn’t until mid April, which to a middle-schooler may as well be measured in light years. Droopy dog looks downright gleeful compared to my little sad sack.

Beef Bourguignon

Contrary to the saddest boy on the planet, I’m breathing a sigh of relief. I’m ready to welcome back our routine, get back on the elliptical, and not come home with five pounds of butter every time I go to the grocery store. We’re going to have a few more kale salads for dinner and I’m definitely back to a daily dose of steel cut oats for breakfast.

That said, there is still room for some hearty comfort meals in our diet. And that’s not a want, but a need, given the frigid temperature and biting wind. To me there is nothing more comforting than a big bowl of stew. A rich broth, tender chunks of meat and veg, and deep flavors developed over a long, slow simmer on the stove. My Guiness braised beef stew is one of my most popular recipes on the blog and this recipe is sure to give it a run for its money.

What is Beef Bourguignon?

This is my riff on classic Beef Bourguignon, beef browned in bacon drippings and simmered until tender with mushrooms and carrots in a rich red wine sauce. I skip the pearl onions and swap the bacon for little chunks of pancetta and jazz up the sauce with a dash of this and a splash of that. Instead of cooking potatoes in the pot with the beef like a typical beef stew, I serve the Beef Bourguignon over a scoop of rustic mashed potatoes (leave the skins on and use a masher instead of a ricer) with a sprinkle of fresh herbs.

I’m hopeful that a bowl of Beef Bourguignon will ease my son’s winter blues and bring a little color back to his cheeks. After all, eating cozily by a fire is the silver lining to short days and chilly nights. And if a bowl of pure comfort doesn’t do the trick, it’s only about 170 days til summer vacation. But who’s counting…

Gather ingredients for Beef Bourguignon including beef, stock, wine, pancetta, and vegetables.

Let’s make Beef Bourguignon

Step by step instructions on how to make Beef Bourguignon. Saute pancetta has (1), brown the beef (2), remove browned beef (3),add the onion and garlic (4), stir in the tomato paste, anchovy paste and brown sugar and (5), add the wine, scraping all the brown bits from the bottom of the pan. Add the stock, soy sauce, worcestershire sauce, chocolate, thyme sprigs, half the parsley, and return the meat and pancetta to the pan (6).

  1. Saute the pancetta in olive oil until golden brown.
  2. Toss the beef in flour and cook until well browned.
  3. Brown the beef in batches if necessary, then remove to a plate. 
  4. Add the onion and garlic to the pan, stirring up the brown bits. Saute until translucent.
  5. Mix in the tomato paste, anchovy paste and brown sugar.
  6. Stir in the wine, stock, soy sauce, worcestershire sauce, chocolate, thyme sprigs, half the parsley, and return the meat and pancetta to the pan. Season generously with salt and pepper.

Step by step instructions on how to make Beef Bourguignon. Add the carrots (7), separately saute the mushrooms and reserve (8), stir in the mushrooms and herbs make (9), simmer until warmed through (10).

  1. Simmer over low heat for about an hour. Add the carrots and continue to simmer for another hour.
  2. In a separate nonstick pan, saute the mushrooms until golden brown.
  3. Add the mushrooms and remaining parsley to the pot.
  4. Continue to simmer until the beef is very tender and the sauce is thickened and glossy.

Tips for success

  • Brown the beef in two batches if necessary. You want to be sure not to crowd the pan (and steam the meat) and get a nice, crusty sear.
  • Watch your heat as you saute the onions so nothing burns and be sure to scrape the brown bits from the bottom. 
  • The mushrooms are cooked separately, so they can brown up and develop a nice meaty texture.
  • This is not a dish to be rushed. Cook it low and slow and don’t even think about serving it until the beef is fall-apart, melt-in-your-mouth tender!

Overhead shot of two bowls of Beef Bourguignon filled with tender beef and carrots, placed on a plaid tablecloth with herbs in the background.

0 from 0 votes
Two bowls of Beef Bourguignon filled with tender beef and carrots, placed on a plaid tablecloth with herbs in the background.
Print
Beef Bourguignon
Prep Time
30 mins
Cook Time
3 hrs
Total Time
3 hrs 30 mins
 

There is no better way to feed your soul and warm your bones then classic Beef Bourguignon. Chunks of tender beef simmered in a rich red wine sauce is slow cooked comfort.

Course: Stew
Cuisine: French
Keyword: Beef Bourguignon
Servings: 6 Servings
Calories: 732 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 4 oz pancetta, diced
  • 2 Tbsp unsalted butter
  • 1 Tbsp extra virgin olive oil
  • 2 1/2 lbs beef stew meat, cut into 2 inch chunks
  • 1/3 cup all purpose flour
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp tomato paste
  • 2 tsp anchovy paste
  • 1 Tbsp light brown sugar
  • 1 - 750 ml bottle of good, drinkable red wine (cabernet sauvignon or pinot noir)
  • 1 1/2 cups beef stock
  • 1 Tbsp soy sauce
  • 1 Tbsp worcestershire sauce
  • 1 Tbsp unsweetened chocolate
  • 6 sprigs fresh thyme
  • 1/4 cup fresh parsley, chopped (divided)
  • 1 lb baby carrots
  • 1 Tbsp extra virgin olive oil
  • 14 oz mixed wild mushrooms (cremini/oyster/shitake)
  • Kosher salt and pepper
  • *rustic mashed potatoes for serving
Instructions
  1. Set a large dutch oven or heavy bottomed pot over medium heat. Add the pancetta and cook until crisp and then remove from the pan.
  2. Add the butter and olive oil to the pan. Toss the stew meat with the flour and add in a single layer to the pot. Season with salt and pepper. Don't overcrowd the pan or the meat will steam instead of brown. Do this in two batches if necessary.
  3. Once the meat is well browned, remove from the pan and add the onion, garlic, salt and pepper. Add additional oil if needed and adjust the temperature so the browned bits on the bottom of the pan do not burn.
  4. Saute the onion and garlic until translucent and then stir in the tomato paste, anchovy paste and brown sugar.
  5. Slowly add the wine, scraping all the brown bits from the bottom of the pan. Add the stock, soy sauce, worcestershire sauce, chocolate, thyme sprigs, half the parsley, and return the meat and pancetta to the pan. Season with salt and pepper.
  6. Bring to a boil, then reduce to a simmer. Cover and reduce the heat to very low. Simmer for an hour, stirring occasionally.
  7. Add the carrots and simmer, covered, for another hour.
  8. In a separate nonstick saute pan, heat 1 Tbsp olive oil over medium high heat. Add the mushrooms and saute until browned. Reserve.
  9. Remove the lid from the dutch oven and add the sautéed mushrooms and remaining parsley. Remove the thyme sprigs or stems and discard. Increase the heat to med/low and simmer uncovered until the beef is super tender, about another 20-30 mins.
  10. Serve over rustic mashed potatoes if desired.
Recipe Notes
  • Brown the beef in two batches if necessary. You want to be sure not to crowd the pan (and steam the meat) and get a nice, crusty sear.
  • Watch your heat as you saute the onions so nothing burns and be sure to scrape the brown bits from the bottom. 
  • The mushrooms are cooked separately, so they can brown up and develop a nice meaty texture.
  • This is not a dish to be rushed. Cook it low and slow and don't even think about serving it until the beef is fall-apart, melt-in-your-mouth tender!
Nutrition Facts
Beef Bourguignon
Amount Per Serving
Calories 732 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 11g 55%
Cholesterol 171mg 57%
Sodium 675mg 28%
Potassium 1248mg 36%
Total Carbohydrates 26g 9%
Dietary Fiber 5g 20%
Sugars 9g
Protein 59g 118%
Vitamin A 216.8%
Vitamin C 11.5%
Calcium 7.4%
Iron 43.4%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2018 but was republished with step by step photos and tips in January 2019.

Beef Bourguignon

Pear Frisée Salad with Candied Walnuts and Goat Cheese

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A bed of curly, crunchy, slightly bitter frisée is the perfect counter to fresh pears, tangy dressy, and sweet candied walnuts in this elegant first course.  If you’re hosting a dinner party, be sure to start with this pear frisée salad with candied walnuts and goat cheese.

Pear Frisée Salad with Candied Walnuts and Goat Cheese served on a round wooden cutting board with two anjou pears in the background.

It’s funny, I always think I dread January. But as it turns out, I’m sort of a big fan. It’s true, I’m a creature of habit and mildly obsessed with routine. The holidays deliver a much needed break from the norm and I truly look forward to the excitement and craziness that the season brings. But just as I need the holidays to break up my daily routine, as soon as the last bulb is tucked neatly into its box….I breathe. It’s not that I don’t love the holidays. I do. Yet part of me is always more than ready to get back to my regular life. 

Well, what I have for you today is a January delight. It’s a gorgeous, sturdy salad that works both for an elegant first course or a light dinner (if you’re still sticking to those resolutions). I’m a huge fan of frisée, especially in the winter months. I love its slightly bitter bite when paired with a tangy vinaigrette and creamy cheese. I’ve topped it with cardamom-spiced, candied walnuts for the crunch and let me tell you…make extra. These walnuts are not only a great salad topping, but they’re a must on a cheese board or even in a bowl on your lap while you’re Netflix-ing.

So, are you with me? Do you see all that January has to offer? Just like orange is the new black, I’m thinking January is the new December. Who’s with me?

Pear Frisée Salad with Candied Walnuts and Goat Cheese served on a round wooden cutting board with two anjou pears in the background and forks scattered around.

Tips for success

  • I love frisée for it’s flavor and texture, but if you can’t find it, try another green like watercress, arugula, or your favorite mixed green combination.
  • The candied walnuts will keep for several days in an airtight container, and also make for tasty snacking. Make extra!
  • The vinaigrette will keep for several days in the refrigerator and is a great, simple dressing to have on hand.
  • A mini prep is a great way to blend dressings so they stay emulsified. Blend all the ingredients except for the oil. Then add oil and process until well blended.

Sherry Vinaigrette being poured over Pear Frisée Salad with Candied Walnuts and Goat Cheese served on a round wooden cutting board.

5 from 1 vote
Print
Pear Frisée Salad with Candied Walnuts and Goat Cheese
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
A bed of curly, crunchy, slightly bitter frisée is the perfect counter to fresh pears, tangy dressy and sweet candied walnuts in this elegant first course.
Course: Salad
Cuisine: American
Keyword: candied walnuts, frisee salad
Servings: 6 servings
Calories: 517 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Frisée Salad
  • 8 oz frisée, trimmed and torn into bite-size pieces
  • 2 pears, peeled, cored, halved, and very thinly sliced (I like Anjou)
  • 4 oz goat cheese, crumbled
  • candied walnuts (recipe follows)
Candied Walnuts
  • 8 oz walnut halves
  • 1 egg white
  • 2 tsp water
  • 1/2 cup sugar
  • 1/2 tsp ground cardamom
  • 1 tsp kosher salt
Sherry Vinaigrette
  • 2 Tbsp sherry vinegar
  • 1 Tbsp dijon mustard
  • 1 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/3 cup extra virgin olive oil
Instructions
Frisée Salad

  1. Toss the pears in the dressing and let sit for at least 10 mins and up to 40. Place the frisée in a large bowl, add the pears, and enough dressing to coat. Toss gently.

  2. Sprinkle with crumbled goat cheese and the candied walnuts.
Candied Walnuts

  1. Preheat your oven to 250 degrees and line a baking sheet with parchment paper.

  2. Whip the egg white and water with a whisk until frothy. Whisk in the sugar, cardamom, and salt.

  3. Add the walnuts and toss well to coat.
  4. Spread the walnuts in an even layer on the lined baking sheet, separating slightly. Bake for 45 minutes.
  5. Remove the pan from the oven and let the nuts cool for a minute or two on the sheet. Then break apart the nuts and allow them to cool completely before serving or store them in an airtight container.
Sherry Vinaigrette

  1. Whisk together the vinegar, dijon, sugar, salt, and pepper in a small bowl.

  2. Whisk in the oil in a steady stream until emulsified.
Recipe Notes
  • I love frisée for it's flavor and texture, but if you can't find it, try another green like watercress, arugula, or your favorite mixed green combination.
  • The candied walnuts will keep for several days in an airtight container, and also make for tasty snacking. Make extra!
  • The vinaigrette will keep for several days in the refrigerator and is a great, simple dressing to have on hand.
  • A mini prep is a great way to blend dressings so they stay emulsified. Blend all the ingredients except for the oil. Then add oil and process until well blended.
Nutrition Facts
Pear Frisée Salad with Candied Walnuts and Goat Cheese
Amount Per Serving
Calories 517 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 6g 30%
Cholesterol 8mg 3%
Sodium 699mg 29%
Potassium 308mg 9%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 24g
Protein 10g 20%
Vitamin A 12.8%
Vitamin C 14.3%
Calcium 7.4%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in January 2017  but was republished with tips in January 2019.

Carrot Ginger Soup

1 · · 10 Comments

This velvety carrot ginger soup pairs the sweetness of carrots with ginger spice to warm you from the inside out.

Carrot Ginger Soup

I can eat soup in even 90 degree weather, but there is something especially warm and satisfying about a big bowl of soup on a chilly day. This recipe is one of my favorites for a few reasons. It’s easy, it’s fast, it’s healthy, and it’s packed with flavor. I mean, could there be a more winning combination (said with my best Chandler Bing inflection)?

Do you have favorite recipes and meals that you revisit again and again in the winter? Recipes that warm you up and make everyone in your family happy? For me it’s soup. I’ve made butternut squash soup and this celery root soup so many times that I can do it blindfolded. And sauce and meatballs paired with a perfectly al dente pasta are Sunday staples. And no matter what the season or temperature I can never make these breaded chicken breasts too often for my family. If you open my frig right now, you’ll even see a few stacked up for my kids to reheat for dinner.

Carrot Ginger Soup

I’d like to say I saved them some of this soup to pair with the chicken, but no such luck. I actually ate it for breakfast (don’t judge) and I have to tell you, this may be my new thing. When I went to grab for my usual yogurt I spotted the last container of soup in the frig, so I went for it. Turns out soup for breakfast was just what I needed. It was healthy, hearty, and I have energy for days. See ya smoothie bowl and hello breakfast soup! Can we make this a thing?

Let’s make Carrot Ginger Soup

Ingredients gathered for carrot ginger soup including carrots, ginger, onion, garlic, spices, stock and coconut milk.

Gather up those ingredients and let’s get started!

Step by step instructions on how to make carrot ginger soup. Saute onion (1), add garlic (2), add carrots, ginger, spices and stock (3), Simmer, cook and puree (4), stir in coconut milk (5), puree until smooth (6).

  1. Saute the chopped onion in olive oil.
  2. Add the garlic and saute a couple minutes more.
  3. Add the carrots, ginger, spices, brown sugar, salt, and stock. Bring to a simmer, cover, and cook until carrots are very tender.
  4. Puree with an immersion blender or in a blender.
  5. Stir in the coconut milk, adjust seasoning as needed.
  6. Puree until very smooth, adding additional stock to thin as needed. Stir in lime juice and serve!

Tips for success 

  • Any carrots will work in this recipe including baby carrots. Just cut them in similar sizes for even cooking.
  • An immersion blender is your best friend when making pureed soups. They eliminate the messy step of transferring hot soup into a blender, work quickly and efficiently, and clean up easily.
  • I like lite coconut milk in this recipe to make it even healthier, but regular coconut milk will work well too.
  • Keep extra stock on hand to thin the soup to your liking after it’s pureed.

Carrot Ginger Soup

5 from 1 vote
A bowl of carrot ginger soup garnished with scallions on a wood coaster with a blue pot, herbs and spoons in the background.
Print
Carrot Ginger Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This velvety carrot ginger soup pairs the sweetness of carrots with ginger spice to warm you from the inside out.

Course: Soups/Stews
Cuisine: American
Keyword: carrot ginger soup, carrot soup
Servings: 4 Servings
Calories: 251 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1 Tbsp extra virgin olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 lb carrots, peeled and coarsely chopped
  • 1 Tbsp ginger, minced (heaping)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • dash of white pepper
  • 1 Tbsp light brown sugar
  • 3 cups chicken or vegetable stock (plus extra for thinning)
  • 13.5 oz lite coconut milk (1 can)
  • 2 Tbsp fresh lime juice
  • *garnish with sliced scallions and creme fraiche if desired
Instructions
  1. Heat the olive oil in a medium pot or dutch oven over med/nigh heat. Add the onion and saute for 3-4 mins.
  2. Add the garlic and saute 1-2 more mins.

  3. Add the carrots, minced ginger, spices, salt, white pepper, brown sugar, and stock. Stir well to combine and cover.

  4. Bring to a simmer and cook over med/low heat for about 20-30 mins or until carrots are very tender.

  5. Puree with an immersion blender or in a blender in batches until very smooth.

  6. Return the soup to the pot, add the coconut milk and bring to a simmer over med/low heat. Stir in the lime juice, adjust seasonings, and thin with additional stock if desired. Serve with garnishes.

Recipe Notes
  • Any carrots will work in this recipe including baby carrots. Just cut them in similar sizes for even cooking.
  • An immersion blender is your best friend when making pureed soups. They eliminate the messy step of transferring hot soup into a blender, work quickly and efficiently, and clean up easily.
  • I like lite coconut milk in this recipe to make it even healthier, but regular coconut milk will work well too.
  • Keep extra stock on hand to thin the soup to your liking after it's pureed.
Nutrition Facts
Carrot Ginger Soup
Amount Per Serving
Calories 251 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 5mg 2%
Sodium 1290mg 54%
Potassium 592mg 17%
Total Carbohydrates 27g 9%
Dietary Fiber 3g 12%
Sugars 12g
Protein 6g 12%
Vitamin A 378.9%
Vitamin C 14.3%
Calcium 5.2%
Iron 5.2%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in March 2017  but was republished with step by step photos and tips in January 2019.

Carrot Ginger Soup

Braised Chicken with Grapes

2 · · Leave a Comment

Crispy, juicy, jammy, and extra saucy, this braised chicken with grapes is pure cozy comfort.

Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme and grapes scattered around.

We’re deep into comfort food season and I for one am not upset about it. I’m all about baking, braising, saucing, and stewing. Low and slow, simmering pots and pans of savory goodness that fill the house with tantalizing aromas. Just because the holidays are behind us, it doesn’t mean our meals have to be stark and boring. There’s a place for salad and a place for stew!

Today’s meal of braised chicken with grapes hits all of the comfort food high notes. Crispy golden brown chicken, a lusciously creamy sauce, and braised grapes bursting with sweetness. 

Have you cooked with grapes before?

They’re one of my secret weapons! The flavor deepens as they cook and they’re amazingly versatile. Try them stirred into a veggie side dish, baked into bread, tossed in salads, and of course, dessert. 

Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme scattered around.

Let’s make Braised Chicken with Grapes

Step by step photos showing how to make Braised Chicken with Grapes. Gather the ingredients (1), brown the chicken (2), flip and brown on the other side, then remove from the pan (3).

  1. Gather ingredients.
  2. Brown chicken, skin side down. Turn and brown on the other side.
  3. Once the chicken is golden brown, remove from the pan and keep warm. Pour off all but two tablespoons of fat from the pan.

Step by step photos showing how to make Braised Chicken with Grapes. Saute the shallots (4), add the flour (5), add the wine (6), add the stock and wine (7), stir in the thyme and grapes (8), add the chicken back to the pan (9) and finish in the oven.

  1. Add the shallots to the pan and sauté until soft and golden. 
  2. Stir in the flour and cook for two mins.
  3. Whisk in the wine and cook until reduced by half.
  4. Stir in the stock and cream. Season the sauce and reduce slightly.
  5. Fold in the thyme sprigs and grapes. Bring to a simmer.
  6. Nestle the chicken in the sauce and finish cooking in a 350 degree oven until golden brown and cooked through, about 30 mins.

Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme scattered around.

Tips for success

  • I swear by my cast iron skillet for this dish (and many others). It gets an amazing sear on the chicken, is naturally non-stick, holds the heat, and makes the transition from stove to oven seamlessly.
  • When browning the chicken, start with presentation (aka the prettier side) down, and let it cook, undisturbed until browned. Keep an eye on your heat so it doesn’t burn. Once the skin begins to brown and caramelize, it should release from the pan easily.
  • If you’re not sure if the chicken is fully cooked, use an instant read thermometer to determine the internal temperature of the chicken. Pull it at 165 degrees F.
  • If your sauce isn’t as thick as you would like it to be after the chicken is cooked, remove the chicken to a plate to keep warm and reduce the sauce over medium heat on the stove for a min or two.
  • This dish yields plenty of sauce, so make a starchy side like mashed potatoes or rice to soak in all the goodness!
0 from 0 votes
Braised Chicken with Grapes in a cast iron skillet with sprigs of thyme scattered around.
Print
Braised Chicken with Grapes
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
 

Crispy, juicy, jammy, and extra saucy, this braised chicken with grapes is pure cozy comfort. 

Course: Main Dish
Cuisine: American
Keyword: braised chicken, chicken and grapes
Servings: 8 Servings
Calories: 541 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 4 lbs chicken pieces, bone-in, skin-on (thighs and drumsticks)
  • 2 Tbsp canola oil
  • 8 oz shallots, peeled and thinly sliced (about 3)
  • 1/4 cup AP flour
  • 1 cup dry white wine
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream
  • 10 sprigs thyme
  • 1 1/2 lbs seedless red grapes
  • Kosher salt and pepper
Instructions

  1. Preheat the oven to 350 degrees. Pat the chicken dry and season generously with salt and pepper. Heat the oil over med/high heat in an oven-safe saute pan or cast iron skillet until hot, but not smoking.

  2. Add the chicken in a single layer, skin side down, and saute until skin is browned, about 10 mins. Flip and saute about 3 mins more. Remove to a plate and keep warm.

  3. Pour off some of the fat, leaving about two tablespoons in the pan. Add the shallots to the pan and saute until softened and golden. Stir in the flour and cook for about 2 mins. 

  4. Whisk in the wine, bring to a boil, and reduce by half. Whisk in stock and cream. Season with salt and pepper. Bring to a simmer and reduce slightly.

  5. Stir in the grapes and thyme sprigs. Nestle the chicken in the sauce. Place the pan in the oven and bake until the chicken is cooked through and the skin is golden brown, about 30 mins. 

  6. Serve with the sauce and grapes spooned over the top.

Recipe Notes
  • I swear by my cast iron skillet for this dish (and many others). It gets an amazing sear on the chicken, is naturally non-stick, holds the heat, and makes the transition from stove to oven seamlessly.
  • When browning the chicken, start with presentation (and aka the prettier side) down, and let it cook, undisturbed until browned. Keep an eye on your heat so it doesn't burn. Once the skin begins to brown and caramelize, it should release from the pan easily.
  • If you're not sure if the chicken is fully cooked, use an instant read thermometer to determine the internal temperature of the chicken. Pull it at 165 degrees F.
  • If your sauce isn't as thick as you would like it after the chicken is cooked, remove the chicken to a plate to keep war, and reduce the sauce over medium heat on the stove for a min or two.
  • This dish yields plenty of sauce so make a starchy side like mashed potatoes or rice to soak in all the goodness!
  •  
Nutrition Facts
Braised Chicken with Grapes
Amount Per Serving
Calories 541 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 10g 50%
Cholesterol 136mg 45%
Sodium 152mg 6%
Potassium 612mg 17%
Total Carbohydrates 25g 8%
Dietary Fiber 1g 4%
Sugars 16g
Protein 31g 62%
Vitamin A 11%
Vitamin C 11.5%
Calcium 5.3%
Iron 14.2%
* Percent Daily Values are based on a 2000 calorie diet.

Candied Pecans

4 · · 5 Comments

These candied pecans are sweet and crunchy with just a hint of spice. They make a tasty topping for salads, are ideal for gifting, and are just straight up addictive for snacking!

Candied Pecans

I get a little nostalgic around the holidays, as I’m sure many of you do. I reminisce about running down the stairs on Christmas morning with my brothers to see if we’d been naughty or nice,  lugging my first Christmas tree down the streets of Manhattan to a tiny apartment, and more recently hearing the squeals from my boys when they discovered that Rudolph ate the celery and carrots that we left by the front door.

I’m not a particularly sentimental person eleven months out of the year, but come December, all bets are off. Once that tree goes up and the stockings flank the mantel, this girl goes soft. I get family on the brain and all I want to do is snuggle up under a cozy blanket and watch some hokey movie like Family Man for the gazillionth time. You know, one of those what-would-life-be-like-if-I-walked-through-the-other-door sort of movie.

Anyway, the moral to the movie is life is always better when you walk through the door that leads you to family, no matter how imperfect they may be. But we don’t always have that option around the holidays. The miles may separate us and calendars don’t always sync up, and sometimes a little homemade gift delivered to those that you can’t be with is second best.

Candied Pecans

It shows you’re thinking about them in a way that another pair of fluffy slippers just can’t. I know, it means a special trip to the post office and maybe a little bubble wrap, but I promise you the sentiment is worth it. These candied pecans are the perfect gift to ship to far away family. They travel well, last for several days, (even weeks) and are a delicious snack or salad topper. And did I mention that they’re super easy?

So before you choose another ‘tower of treats‘ from a catalog this year, heat up the oven, tie on your apron and sprinkle on the love. Because they’re worth it.

Let’s make Candied Pecans

  1. Combine sugars, corn starch, spices, and salt in a bowl. 
  2. Thin with a tablespoon or two of water, and mix well.
  3. Add the pecans.
  4. Stir well to combine.

  1. Spread nuts evenly on a parchment lined sheet pan and bake at 350 for 25-30 mins, stirring once or twice while they bake.
  2. Remove from the oven when browned. Sprinkle with cinnamon sugar.
  3. Turn out onto parchment and separate. Cool and break apart. Serve, or store in an airtight container for several days at room temperature.

Tips for success

  • Definitely use water to thin the sugar mixture before tossing the pecans. Just enough so it’s easy to coat the nuts.
  • Keep an eye on the nuts as they bake, stirring a couple times to be sure they bake evenly and don’t burn.
  • When you remove the nuts from the oven, work quickly and spread them on a clean sheet of parchment, separating them as best you can. Careful! The sugar coating will be hot and can burn!
  • Break them apart before serving or storing. Cooled nuts can be stored in an airtight container for up to two weeks.

Candied Pecans

0 from 0 votes
Candied pecans in a mason jar with a white string tied in a bow.
Print
Candied Pecans
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

These candied pecans are sweet and crunchy with just a hint of spice. They make a tasty topping for salads, are ideal for gifting, and are just straight up addictive for snacking!

Course: Appetizer, Snack
Cuisine: American
Keyword: candied pecans
Servings: 6 Servings
Calories: 712 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 16 oz whole pecans
  • 1/2 cup sugar
  • 1/2 cup light brown sugar, packed
  • 1/3 cup light corn syrup
  • 2 tsp kosher salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp vanilla bean paste or vanilla extract
  • 1-2 Tbsp water as needed
  • *Additional 1 Tbsp sugar mixed with 1 tsp cinnamon for topping
Instructions
  1. Preheat oven to 350 degrees and line a sheet tray with parchment.

  2. Whisk together the sugars, corn syrup, salt, and spices in a bowl. Thin with a tablespoon or two of water as needed. Add pecans and toss well to coat.

  3. Spread pecans evenly in prepared pan and bake 25-30 minutes, stirring once or twice to be sure they cook evenly and don't burn.
  4. Remove from oven when browned and glossy and sprinkle with remaining cinnamon sugar and toss.

  5. Place a piece of parchment or non-stick foil on the counter and carefully spread out the nuts on the paper and allow to cool. Break apart.

  6. Nuts can be kept at room temperature in an airtight container for up to 2 weeks.
Recipe Notes

Yields 1 lb of candied pecans.

  • Definitely use water to thin the sugar mixture before tossing the pecans. Just enough so it's easy to coat the nuts.
  • Keep an eye on the nuts as they bake, stirring a couple times to be sure they bake evenly and don't burn.
  • When you remove the nuts from the oven, work quickly and spread them on a clean sheet of parchment, separating them as best you can. Careful! The sugar coating will be hot and can burn!
  • Break them apart before serving or storing. Cooled nuts can be stored in an airtight container for up to two weeks.

 

 

Nutrition Facts
Candied Pecans
Amount Per Serving
Calories 712 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 4g 20%
Sodium 792mg 33%
Potassium 334mg 10%
Total Carbohydrates 60g 20%
Dietary Fiber 7g 28%
Sugars 52g
Protein 6g 12%
Vitamin A 2.1%
Vitamin C 1%
Calcium 7.3%
Iron 11.3%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2015 but was republished with step by step photos and tips in December 2018.

Candied Pecans
Candied Pecans

French Onion Tart

38 · · 24 Comments

A tender pastry crust topped with sweet roasted onions and just a hint of herbs make this a onion tart a party favorite. 

French Onion Tart

Okay, so when you think party food I’m guessing your first thought isn’t onions. Right? That was until now. See this French onion tart is absolutely party-worthy and I promise that it will be the first thing that disappears at your next get-together.

I love to entertain around the holidays. Small groups, big parties…it just doesn’t feel like Christmas without a fair amount of cooking and a specialty cocktail or two. We’re not throwing a big holiday party this year, but that doesn’t mean we won’t have a few small ones.

French Onion Tart

One thing most of our parties have in common is plenty of food (or maybe too much if I’m being honest), plenty to drink and some good music. And unless I’m hosting a dinner party, another common factor is serving food that can be easily picked up and eaten. That means no utensils if I can help it, appetizer plates only, and crafting a menu that can be enjoyed with just a napkin in hand.

Serving finger food not only keeps the dishes to a minimum and streamlines clean up, it also keeps the party moving. Guests aren’t trying to slice through a piece of chicken while balancing a plate on their lap with a drink in hand. Instead, they’re mingling, nibbling, chatting and depending on the hour and cocktail consumption, dancing.

French Onion Tart

Onions also have a special place in my heart around the holidays because growing up my dad always made his “famous” onion pizza on Christmas Eve. And let me tell you, it was truly famous with my family and friends. Every year my dad cooked up a big pot of tomato sauce filled with tons of onions and black olives and let it simmer for hours on the stove. Then he rolled out a large pizza dough, covered it with the sauce and topped it with another dough. It was baked until golden brown perfection and gobbled up by all of the guests that passed through our doors on Christmas Eve. And in the spirit of over-feeding, it was of course one of the many pizzas he would make that day.

While an often requested family favorite, onion pizza only came around once a year, much like a Shamrock Shake or candy corn. But it’s no wonder, as it was pretty labor intensive and time consuming. But unlike the onion pizza of my youth, today’s onion tart recipe requires minimum effort while still delivering big flavor.

Let’s make a French Onion Tart

  1. Roll the dough into a 10 x 14 inch rectangle and trim the edges. Lay on a parchment lined sheet tray.
  2. Sprinkle with shredded cheese.
  3. Top with fresh herbs.

  1. Arrange the half moons in a diagonal, overlapping pattern. Brush with heavy cream.
  2. Dot with butter and sprinkle with salt.
  3. Bake until tart is golden brown and onions are fully cooked. Slice and serve.

Tips for success

  • The dough comes together in minutes in your food processor and can be made well in advance and frozen until you’re ready to use it.
  • There’s no pre-cooking of the onions on the stove like many onion tarts require. They’re simply sliced thin and arranged over a sprinkling of grated cheese and herbs and baked until golden brown and caramelized.
  • The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it’s just plain delicious.
  • Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.

French Onion Tart

3.83 from 23 votes
French Onion Tart cut into square slices, golden brown, and scattered with thyme sprigs.
Print
French Onion Tart
Prep Time
30 mins
Cook Time
40 mins
Resting Time
1 hr
Total Time
1 hr 10 mins
 
A tender pastry crust topped with sweet roasted onions and just a hint of herbs make this a onion tart a party favorite.

Course: Appetizer
Cuisine: French
Keyword: french onion tart, onion tart
Servings: 8 servings
Calories: 345 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Pastry
  • 2 cups all purpose flour
  • 1/2 tsp kosher salt
  • 1 Tbsp sugar
  • 12 Tbsp cold unsalted butter, diced (1 1/2 sticks)
  • 1/2 cup ice water
Onion Topping
  • 1 cup gruyere cheese, shredded (4 oz)
  • 1 1/2 tsp fresh thyme, minced
  • 2 tsp fresh chives, minced
  • 1 1/4 lbs sweet onions (such as Vidalia), peeled, halved, and very thinly sliced into half moons (keep the moons intact) (about 3 medium onions)
  • 1 Tbsp heavy cream
  • 3 Tbsp unsalted butter, diced
  • 1 tsp kosher salt
Instructions
Pastry

  1. Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.

  2. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
  3. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Prepare the tart

  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.

  2. Roll the dough between two sheets of lightly floured wax paper, slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the onions.
  3. Sprinkle the rolled pastry with the cheese right to the edges.
  4. Sprinkle with thyme and chives.
  5. Place the onion half moons on the pastry in diagonal lines, just barely overlapping and brush lightly with cream.
  6. Dot with the butter and sprinkle with salt.
  7. Bake for 40 mins or until the tart is golden and browned. Cover the edges with foil if the tart is getting too brown during baking.
  8. Let cool slightly and cut into squares to serve. Serve warm or at room temperature.
Recipe Notes
  • The dough comes together in minutes in your food processor and can be made well in advance and frozen until you're ready to use it.
  • There's no pre-cooking of the onions on the stove like many onion tarts require. They're simply sliced thin and arranged over a sprinkling of grated cheese and herbs and baked until golden brown and caramelized.
  • The tart can be sliced into squares, strips, or wedges, but no matter how you slice it (yes I went there), it's just plain delicious.
  • Tart can be served right out of the oven or at room temperature, which makes it ideal for parties.

*Adapted from The Barefoot Constessa's French Apple Tart

Nutrition Facts
French Onion Tart
Amount Per Serving
Calories 345 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Cholesterol 59mg 20%
Sodium 443mg 18%
Potassium 142mg 4%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 4g
Protein 4g 8%
Vitamin A 14.2%
Vitamin C 6.8%
Calcium 2.7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2016 but was republished with step by step photos and tips in December 2018.

French Onion Tart

Sparkling Orange and St-Germain Cocktail

14 · · 4 Comments

Welcome the new year with a drink that has floral and citrus notes and of course…bubbles! Easy to make for a group or a quiet celebration, this sparkly orange and St-Germain cocktail is a party in a glass.

Sparkling Orange and St-Germain Cocktail

And the party continues! This past weekend was full of Christmas (and Hanukkah) cheer…the table piled with food, cocktails flowing, fire ablaze, and presents stacked under the tree. Christmas Eve has always been my favorite day of the year, a day full of anticipation and celebration. Poor Christmas day always comes up a little short in comparison. 

It’s a little like watching your favorite show when there’s that will they, won’t they between the two lead characters. Sam and Diane, Ross and Rachel, Jim and Pam, Nick and Jess. You know…you can’t wait for them to get together and then they do, and eh. Not that Christmas presents are eh. But there is that moment when I’m gathering up all the crumpled wrapping paper that took hours to fold just so, and I feel a tiny bit deflated.

I rebound quickly though, snuggled up with all my boys on the sofa. Pajamas, messy hair, cozy slippers all day long. I didn’t even roast the chicken I planned to make for dinner this year. We just snacked on Christmas Eve leftovers including a mishmash of crab dip, mini meatballs, and cookies for lunch.

Sparkling Orange and St-Germain Cocktail

Sparkling Orange and St-Germain Cocktail

And just like that we’re on to the next holiday and I can hardly wait. We’ll ring in the new year with friends at our house…kids in one room and grown-ups in another. We’ll have a repeat of that pile of food and flowing drinks. And similar to how I shop for Christmas, I won’t need to step foot into a store to buy cocktail fixings. (Did I mention that I prefer to do all of my shopping from the sofa instead of an actual store?)

I’ll be mixing up a cocktail for our celebration this year that is citrusy, sparkly, fresh, and a teensy bit flowery. To me, this sparkling orange and St-Germain cocktail is just how I want to ring in the new year. The orange symbolizes a new beginning, the elderflower highlights the joy and sweetness, and the bubbles bring the party. Cheers!

Sparkling Orange and St-Germain Cocktail

4.67 from 3 votes
Sparkling Orange and St-Germain Cocktails are served in coupe glasses with orange peel twists, with clementines, silver noisemakers, and bar accessories scattered around.
Print
Sparkling Orange and St-Germain Cocktail
Prep Time
5 mins
Total Time
5 mins
 

Welcome the new year with a drink that has floral and citrus notes and of course...bubbles! Easy to make for a group or a quiet celebration, this sparkly orange and St-Germain cocktail is a party in a glass.

Course: Cocktail
Cuisine: American
Keyword: chamgagne cocktail
Servings: 1 serving
Calories: 154 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1/2 oz vodka
  • 1 oz St-Germain liqueur (elderflower liqueur)
  • 1 1/2 oz fresh orange juice
  • 3 oz champagne or sparkling wine
  • *orange peel for garnish
Instructions

  1. Combine vodka, St-Germain, and orange juice in a cocktail shaker with ice.

  2. Shake well and strain into a champagne glass and top with champagne.
  3. Garnish with orange peel.
Nutrition Facts
Sparkling Orange and St-Germain Cocktail
Amount Per Serving
Calories 154
% Daily Value*
Potassium 85mg 2%
Total Carbohydrates 15g 5%
Sugars 14g
Vitamin A 1.7%
Vitamin C 25.8%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2016 but was republished and edited in December 2018.

Sparkling Orange and St. Germain Cocktail

Ugly Sweater Gingerbread Cookies

1 · · 34 Comments

Ugly sweaters have become as synonymous with Christmas as mistletoe and stockings. But it’s even more fun to eat them (in gingerbread form) than wear them! So grab your piping bag, royal icing, and ugly sweater for inspiration and get to piping!

Ugly Sweater Gingerbread Cookies

Let me introduce you to my favorite cookie to exchange with friends over the holidays…the ugly sweater cookie. The ugly sweater gingerbread cookie to be exact. It’s a firm, but not overly crisp, well-spiced gingerbread cookie, cut into sweater shapes, and decorated as minimally or over-the-top as your tacky holiday taste permits.

Mine runs the gamut of bright colors, holiday shapes, cheesy vests, and lumpy cardigans. The possibilities are infinite…snowflakes, a string of lights, candy canes, and snowmen. They’re pure silliness and a great opportunity to hone those piping skills since imperfection is welcome.

Ugly Sweater Gingerbread Cookies

 

Ugly Sweater Gingerbread Cookies

So even if you’re a costume/theme party scrooge (like me), you can still get in on the ugly sweater fun with these cookies. But the cookie fun does not stop here my friends (said in my best 90’s infomercial announcer voice). Nope, because if you’ve got your baking pants on, you’re gonna want to check out more holiday faves:

Nutty Thumbprint Cookies

Walnut Snowball Cookies

Snowflake Cookies

Chocolate Coconut Rugelach

Italian Cookies

I hope you’ll join in the cookie fun by checking out these tasty recipes, or maybe piping your own ugly sweater cookie, or sharing your favorite cookie recipe in the comments. Now, get out of here…we’ve got baking to do!

Tips for success

  • Search for ugly sweater patterns online (or in your closet). Trace a sweater pattern on a sheet of paper and pencil in the design. Make sure it isn’t too challenging for your piping skills.
  • Decide what colors you will need in advance, separate and color. Once you’ve reached your desired colors, separate some of the royal icing to thin with water for flood icing. I label each design with specific colors so I have enough of each.
  • Great news! These cookies can be made well in advance and keep for a good week or so in an air-tight container.

Ugly Sweater Gingerbread Cookies

5 from 8 votes
Ugly Sweater Cookies are decorated with lights, christmas trees, snowmen, and candy canes and are scattered on a tray with gum drops and mini snowflake cookies.
Print
Ugly Sweater Gingerbread Cookies
Prep Time
2 hrs 30 mins
Cook Time
12 mins
Resting Time
8 hrs
Total Time
2 hrs 42 mins
 

Ugly sweaters have become as synonymous with Christmas as mistletoe and stockings. But it's even more fun to eat them (in gingerbread form) than wear them! So grab your piping bag, royal icing, and ugly sweater for inspiration and get to piping!

Course: Cookies
Cuisine: American
Keyword: ugly sweater cookies
Servings: 24 cookies
Calories: 290 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Ugly Sweater Gingerbread Cookies
  • 3 cups all purpose flour
  • 1 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 12 oz unsalted butter, softened (1 1/2 sticks)
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1 egg
  • 1/2 cup molasses
Royal Icing
  • 1 pound confectioners sugar - SIFTED
  • ¼ cup meringue powder
  • ½ tsp cream of tartar
  • ½ cup water
  • 1 tsp clear vanilla
  • Red gel food coloring
Instructions
Gingerbread Cookies

  1. Sift the dry ingredients into a medium bowl.

  2. In another bowl, cream the the butter and sugars together with a mixer until light and fluffy, about 2 mins.
  3. Add the egg and molasses and mix until well blended.
  4. Gradually add the dry ingredients and mix on low speed just until combined.
  5. Divide the dough into two balls and wrap them in plastic wrap and chill for at least one hour.
  6. Roll out the dough between two sheets of lightly floured wax paper and cut out cookies using a 3 inch sweater cookie cutters. Gather and re-roll the scraps for remaining cookies.
  7. Place the cookies on baking trays lined with parchment paper and put in freezer for about 10 minutes before baking.
  8. Bake at 350 degrees until cookies are set, about 10-12 minutes (depending on the shape/size of the cookie). Cool on wire racks before icing.
Royal Icing

  1. Combine confectioners sugar, meringue powder and cream of tarter in large mixing bowl. Add water and clear vanilla and beat on high speed with paddle attachment until stiff peaks form, but the mixture is not dry. Add water to reach desired piping consistency (tsp or two at a time), mixing after each addition of water.

Decorate the Cookies
  1. Separate the icing into bowls (for flood and piping) and add drops of colored gel food coloring to the bowls to reach the desired color, but keep in mind the color will deepen and darken as the icing dries. Be sure to keep icing covered so it doesn't dry out.
  2. Fill piping bags fitted with round metal #2 tips and flood the cookies.
  3. Let completed cookies dry for several hours before piping ugly sweater designs and decorations. Store the cookies in an air-tight container. They will keep for several days stored at room temperature.
Recipe Notes

Special equipment: 3 inch gingerbread man cookie cutter, piping bags and tips

  • Search for ugly sweater patterns online (or in your closet). Trace a sweater pattern on a sheet of paper and pencil in the design. Make sure it isn't too challenging for your piping skills.
  • Decide what colors you will need in advance, separate and color. Once you've reached your desired colors, separate some of the royal icing to thin with water for flood icing. I label each design with specific colors so I have enough of each.
  • Great news! These cookies can be made well in advance and keep for a good week or so in an air-tight container.
Nutrition Facts
Ugly Sweater Gingerbread Cookies
Amount Per Serving
Calories 290 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 7g 35%
Cholesterol 37mg 12%
Sodium 114mg 5%
Potassium 168mg 5%
Total Carbohydrates 42g 14%
Sugars 30g
Protein 3g 6%
Vitamin A 7.3%
Calcium 2.6%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.
Ugly Sweater Gingerbread Cookies

Mini Potato Latkes with Apple Creme Fraiche

1 · · 8 Comments

Traditional crispy potato latkes are topped with creamy apple creme fraiche in these tasty bite-size appetizers perfect for Hanukkah entertaining.
Mini Potato Latkes stacked on a silver serving tray next to a plate with four latkes sprinkled with chives and served with apple creme fraiche.

Even though it’s no surprise that the holidays arrive every year in December, it still seems that we are always scrambling to get our shopping done and menus planned. I swear I end up paying as much in expedited shipping as I do for the gifts themselves. And the wrapping! Let’s just say I forsee many late nights spent with ribbons, paper, bows, and Netflix to keep me company.

But the shopping has to wait, because it’s time to think holiday food. We’ll be entertaining kids and adults on Saturday so I need to craft a menu to please both crowds. I know I’ll be making a couple French onion tarts, a hot, gooey dip and maybe even a hearty winter soup served in shooters for easy sipping. And don’t forget the cocktails. My cranberry ginger fizz is a holiday must and I’m thinking a steaming mug of hot buttered rum is definitely in the cards for quiet night by the fire.

Mini Potato Latkes fresh out of the oven on a baking sheet.

But where is Hanukkah in the celebration? Well, let’s just say it’s being very well represented in the form of mini potato latkes. Hanukkah just wouldn’t be Hanukkah without a pile of crispy potato pancakes on the table. Because our Saturday celebration is very casual, I plan to serve a grazing style menu which means loads of small bites on small plates. I’ll miniaturize the latkes so they can be easily snatched from the table and popped in mouths. And instead of the usual bowls of sour cream and applesauce alongside, I’ve created a sort of marriage between the two for easy topping. Finish with a sprinkle of chives for the win.

Whatever you’re celebrating this year, I would like to wish you a joyous and peaceful holiday from my home to yours. May your house be filled with laughter and love and your table teeming with all of your holiday favorites. Merry, happy everything!

Let’s make Mini Potato Latkes

Ingredients for mini potato latkes including potatoes, onion, flour, salt and eggs.

Step by step photo on how to make potato latkes. Peel and cut potatoes and onion (1), shred or grate potatoes and onion, drain well (2), add salt, flour and heated eggs (3), mix to combine (4), heat oil in a nonstick pan and drop spoonfuls of the potato mixture into the pan. flatten slightly and cook until golden (5), flip and cook on the other side until golden brown (6).

  1. Peel and cut potatoes and the onion.
  2. Shred or grate the potatoes and onion. Drain well!
  3. Add the salt, flour, and lightly beaten eggs.
  4. Mix to combine.
  5. Heat the canola oil in a large nonstick pan and drop spoonfuls (or mini scoops) of the potato mixture into the pan. Flatten slightly and cook until golden brown.
  6. Flip and cook on the other side until golden brown. Hold in a warm oven on a sheet pan while you cook the remaining latkes.

Mini Potato Latkes stacked up in a close up shot.

Tips for success

  • Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
  • Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
  • I use an ice cream scoop to portion out the latkes, it’s neater and makes latkes that are uniform in size.
  • Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
  • Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.
5 from 2 votes
Mini Potato Latkes stacked on a silver serving tray next to a plate with four latkes sprinkled with chives and served with apple creme fraiche.
Print
Mini Potato Latkes with Apple Creme Fraiche
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
 

Traditional crispy potato latkes are topped with creamy apple creme fraiche in these tasty bite-size appetizers perfect for Hanukkah entertaining.

Course: Appetizer
Cuisine: Jewish
Keyword: potato latkes
Servings: 10 Servings
Calories: 223 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Mini Potato Latkes
  • 2 lbs yukon gold potatoes (yellow potatoes)
  • 1 lb onion
  • 1 1/2 tsp kosher salt (plus extra for sprinkling)
  • 3 eggs, lightly beaten
  • 2/3 cup AP flour
  • Canola oil for frying
Apple Creme Fraiche
  • 2 large apples, peeled, cored, and diced
  • 1/2 tsp cinnamon
  • 1/4 cup light brown sugar
  • 1 Tbsp water
  • pinch of salt
  • 8 oz creme fraiche
Instructions
Mini Potato Latkes

  1. Peel and rough chop the potatoes and onion. Fit a food processor with a shredding (grating) disc and shred the onions and potatoes. Alternatively you can grate them using a cheese grater.

  2. Place the grated onions and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.

  3. Mix the drained potatoes and onion with the salt, flour, and egg until just combined.

  4. Preheat oven to 250 degrees and line a sheet pan with paper towels.
  5. Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Scoop 1 1/2 - 2 Tbsp scoops of the potato mixture and drop into the pan. (You will fry these in several batches.)

  6. Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Cook until golden brown and place them on baking sheet fitted with a rack or lined with paper towels. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potatoes mixture is all gone.

Apple Creme Fraiche

  1. Combine the apples, cinnamon, brown sugar, water and salt in a small saucepan. Cover and cook over medium heat until apple are very tender, about 10 minutes.

  2. Cool to room temperature and then puree in a food processor or mash with a fork.

  3. Stir apple mixture into the creme fraiche and serve with latkes for dipping or topping.

Recipe Notes

Yields 40 mini latkes. 

 

  • Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
  • Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture. 
  • I use a small ice cream scoop to portion out the mini latkes, it's neater and makes latkes that are uniform in size.
  • Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
  • Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes. 

 

 

Nutrition Facts
Mini Potato Latkes with Apple Creme Fraiche
Amount Per Serving
Calories 223 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Cholesterol 60mg 20%
Sodium 398mg 17%
Potassium 546mg 16%
Total Carbohydrates 33g 11%
Dietary Fiber 4g 16%
Sugars 11g
Protein 5g 10%
Vitamin A 4.6%
Vitamin C 18.9%
Calcium 7.9%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2016 but was republished with step by step photos and tips in December 2018.

Mini Potato Latkes

 

Celery Root Latkes

0 · · 1 Comment

Try these traditional latkes with a twist to jazz up your Hanukkah table. Starchy celery root is mixed in with potatoes and onions in these extra crispy (and extra delicious!) latkes.

Celery Root Latkes on a white serving tray with apples, sour cream, apples, sauce, and menorah candles scattered around.

Are you ready to up your latke game and bring a little twist to your Hanukkah table? Latkes are a must for my family as the holiday approaches and I usually make traditional potato latkes served with homemade applesauce and sour cream or creme fraiche, or a creamy combo of the two. I’ve made bigger, crispy-edged pancakes just right for a side dish or the miniaturized version that are perfect for cocktail parties.

But this year I decided to swap out half of the shredded potatoes for celery root. If I’m being honest, this wasn’t a planned decision. Like many of you, this time of year has me running in circles and I haven’t been as organized in my grocery shopping or meal planning as I would like. I buy certain ingredients with the intention of making one thing, then end up piecing a meal of leftovers together for the kids while I rush out the door for a last minute bit of holiday cheer with friends.

So when my boys requested latkes the other night I gathered all the usual suspects…potatoes, eggs, flour, an onion and then spied a big old knob of celery root that had been intended for soup a few days earlier. I thought, why not. I love the light celery, almost herbaceous flavor of celery root and it pairs perfectly with potato. It was also a good way to get the boys to expand their palates a little, while subtly introducing a less familiar ingredient into one of their favorite foods.

Ingredients for celery root latkes including celery root, potatoes, onion, flour, salt and eggs.

I’m happy to report that it was success all around. The addition of celery root made for a less wet mix and therefore a lot less squeezing for me (You really want to remove as much moisture as possible for the crispiest latkes). And the boys noticed the subtle flavor change, but still ate with abandon. Phew!

I serve these celery root latkes with our usual accompaniments…sour cream and applesauce. A sprinkle of chives or parsley would dress them up, or if you’re feeling a little fancy, a sprinkle of celery leaves would really pick up that celery flavor. So if you’re looking for a little something different to impress your guests this Hanukkah, throw a knob of celery root into your shopping cart. It’s tradition with a twist. Happy Hanukkah!

Let’s make Celery Root Latkes

Step by step photo on how to make potato latkes. Peel and cut potatoes and onion (1), shred or grate potatoes and onion, drain well (2), add salt, flour and beaten eggs (3), mix to combine (4), heat oil in a nonstick pan and drop spoonfuls of the potato mixture into the pan. flatten slightly and cook until golden (5), flip and cook on the other side until golden brown (6).

  1. Peel and cut potatoes, celery root, and onion.
  2. Shred or grate the potatoes, celery root and onion. Drain well!
  3. Add the salt, flour, and lightly beaten eggs.
  4. Mix to combine.
  5. Heat the canola oil in a large nonstick pan and drop spoonfuls of the potato mixture into the pan. Flatten slightly and cook until golden brown.
  6. Flip and cook on the other side until golden brown. Hold in a warm oven on a sheet pan while you cook the remaining latkes.

Two Celery Root Latkes on a small plate served with apple sauce and sour cream.

Tips for success

  • Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
  • Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture.
  • I use an ice cream scoop to portion out the latkes, it’s neater and makes latkes that are uniform in size.
  • Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
  • Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes.

Celery Root Latkes on a white serving tray with apples, sour cream, apples, sauce, and menorah candles scattered around.

0 from 0 votes
Celery Root Latkes on a white serving tray with apples, sour cream, apples, sauce, and menorah candles scattered around.
Print
Celery Root Latkes
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 

Try these traditional latkes with a twist to jazz up your Hanukkah table. Starchy celery root is mixed in with potatoes and onions in these extra crispy (and extra delicious!) latkes.

Course: Side
Cuisine: Jewish
Keyword: celery root latkes
Servings: 8 Servings
Calories: 203 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1 1/2 lbs celery root
  • 1 1/2 lbs yukon gold potatoes (yellow potatoes)
  • 1 large onion
  • 1 1/2 tsp kosher salt (plus extra for sprinkling)
  • 4 eggs, lightly beaten
  • 1 cup AP flour
  • Canola oil for frying
  • sour cream and applesauce for serving
Instructions

  1. Peel and rough chop the celery root, potatoes, and onion. Fit a food processor with a shredding (grating) disc and shred the celery root, onions and potatoes. Alternatively you can grate them using a cheese grater.

  2. Place the grated celery root, onions, and potatoes together in a colander and press on them to release excess moisture. To ensure that they're really dry, I place them inside a towel in smaller amounts and tightly squeeze until no more liquid is released.

  3. Mix the drained potatoes and onion with the salt, flour, and egg until just combined.

  4. Preheat oven to 250 degrees and line a sheet pan with a rack or paper towels.

  5. Pour enough oil to cover the bottom of a large non-stick skillet and heat over high heat until the oil is hot but not smoking. Using a cookie scoop or large spoon, scoop the celery root mixture and drop into the pan. (You will fry these in several batches.)

  6. Cook, pressing down lightly to flatten the latkes, until the first side is golden brown, then flip them carefully to the other side. Season with kosher salt and cook until golden brown and place on the lined pan. Hold them in the oven to keep warm as you fry the remaining latkes. Repeat until the potato mixture is all gone.

  7. Serve with sour cream and applesauce if desired.
Recipe Notes

Recipe yields 24 latkes.

 

  • Traditionally latkes were made with potatoes shredded on a grater, but a food processor fitted with a shredding blade makes quick work of the grating.
  • Drain the potatoes very well before mixing with the flour and eggs. Drain them in a colander by pressing on them, and then wrap large scoops in a kitchen towel or paper towels and squeeze out the excess moisture. 
  • I use an ice cream scoop to portion out the latkes, it's neater and makes latkes that are uniform in size.
  • Test your oil to make sure it is sizzling hot before dropping the latkes into the pan. You want to see and hear that sizzle!
  • Drain the fried latkes on a sheet tray fitted with a rack for the crispiest results and hold them in a warm oven while you fry the remaining latkes. 
Nutrition Facts
Celery Root Latkes
Amount Per Serving
Calories 203 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 81mg 27%
Sodium 561mg 23%
Potassium 673mg 19%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 2g
Protein 7g 14%
Vitamin A 2.4%
Vitamin C 21.2%
Calcium 8%
Iron 24.9%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2017 but was republished with step by step photos and tips in December 2018.

Celery Root Latkes

Homemade Applesauce

1 · · 8 Comments

Homemade applesauce, cinnamon-ny and smooth is as easy to make as it is delicious to eat!

Homemade Applesauce served in a white bowl garnished with cinnamon sticks served next to a wooden bowl of red apples.
Happy Hanukkah! We celebrate both Christmas and Hanukkah in our house which makes for a super busy holiday season marked by tons of wrapping and lots of celebratory eating. My favorite Hanukkah tradition is frying up a batch of latkes; crispy-edged potato pancakes often served with applesauce and sour cream. I definitely require a dollop of each on my latkes and store-bought applesauce just won’t do.

You can find my recipe for traditional mini potato latkes here and a little variation for celery root latkes here, but right now let’s talk applesauce. Once you make this for yourself and realize it’s both simple to execute and delicious to eat, you’ll never, ever pick up that store-bought stuff again.

Homemade Applesauce cooking in a silver saucepan in chunks stirred with a wooden spoon.

Plus the entire house smells like heaven when it’s cooking and you can make it just the way you like it…a little chunky, smooth as silk, cinnamon-ny, sweet or tart. My choice? Liberally seasoned with cinnamon and other spices and pureed until smooth.

Of course, I always make enough to enjoy the next day with my breakfast too. I love a bowl of steel cut oats with homemade applesauce mixed in. Warm and satisfying, it’s my cold weather, warm-my-bones, go-to breakfast.

I always whip up a big batch, enough for all of us to share. It’s all ready for our latkes with plenty extra for breakfast the next day. To those that celebrate Hanukkah, I hope you’ll make room for this applesauce on your holiday table to enjoy with your family and friends. Best wishes for a joyous holiday. Happy Hanukkah!

Homemade Applesauce served in a white bowl garnished with cinnamon sticks.

Tips for success

  • You can use any of your favorite apples,  but mix of varieties will be even more flavorful.
  • I love the depth of flavor that apple cider and brown sugar impart, but regular granulated sugar and water will work as substitutes.
  • For a more rustic or chunky applesauce, leave the skins on.

 

5 from 1 vote
Print
Homemade Applesauce
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Homemade applesauce, cinnamon-ny and smooth is as easy to make as it is delicious to eat! 

Course: Side Dish
Cuisine: American
Keyword: applesauce
Servings: 8 Servings
Calories: 179 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 8 apples, peeled, cored and coarsely chopped
  • 2/3 cup light brown sugar
  • 1 cup apple cider
  • 1 tsp cinnamon
  • pinch of cloves
  • 1/2 tsp freshly ground nutmeg
  • 1/2 tsp salt
Instructions

  1. Combine all the ingredients in a large saucepan. Bring to a boil and reduce to a simmer.

  2. Cover and cook until apples are soft, about 20-25 minutes. Puree with an immersion blender or in a blender until smooth.

  3. Serve warm or cold.
Recipe Notes
  • You can use any of your favorite apples,  but mix of varieties will be even more flavorful.
  • I love the depth of flavor that apple cider and brown sugar impart, but regular granulated sugar and water will work as substitutes.
  • For a more rustic or chunky applesauce, leave the skins on.
Nutrition Facts
Homemade Applesauce
Amount Per Serving
Calories 179
% Daily Value*
Sodium 153mg 6%
Potassium 248mg 7%
Total Carbohydrates 46g 15%
Dietary Fiber 4g 16%
Sugars 39g
Vitamin A 2%
Vitamin C 10.5%
Calcium 3.2%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in December 2015 but was republished with tips in December 2018.

Homemade Applesauce
Homemade Applesauce

Shepherd’s Pie

3 · · 17 Comments

Shepherd’s pie is hearty, comforting dish with a savory meat filling topped with golden brown mashed potatoes. A cold weather classic!

Overhead shot of four individual servings of Shepherd's Pie in cast iron skillets with a golden crispy edged potato topping on a wire cooling rack with thyme and peas scattered around.

When my kids ask “what’s for dinner?” and I answer with “shepherd’s pie” you would think they won the lottery. Especially when the weather turns chilly or St. Patrick’s Day rolls around, shepherd’s pie is definitely on the menu.

Even though we love to order Shepherd’s pie at our favorite Irish pub, it’s actually English in origin. Traditionally made with lamb, I usually substitute beef, although this technically makes it “cottage pie”. I cook the ground meat and vegetables in a rich, savory sauce and top it with a healthy scoop of fluffy mashed potatoes. If you’re feeling fancy, you can use a pastry bag fitted with a rose tip to pipe pretty mashed potato swirls on top, but dolloping and smoothing works just fine too.

A shot of two individual servings of Shepherd's Pie in cast iron skillets with a golden crispy edged potato topping with thyme, peas, forks, and an open bottle of beer scattered around.

You can bake your shepherd’s pie in a large baking dish, but I love individual servings. It’s not because I don’t like to share, it’s because, well, yeah…because I don’t like to share. That, and it gives me an excuse to use my favorite mini cast iron skillets. You can use oven-safe ramekins here too, but the cast iron skillets give it rustic look and keep it piping hot as you dig in.

Bake your Shepherd’s pie until it’s bubbling and the edges are golden brown and crisp. I love the topping extra browned so sometimes I pop it under the broiler if it needs an extra nudge.

Let’s make Shepherd’s Pie

All the ingredients gathered to make Shepherd's Pie including potatoes, ground meat and vegetables.

Gather up those and ingredients and then let’s start with mashed potatoes!

Step by step photos for making creamy mashed potatoes. Cover the peeled and cut potatoes with cool water and boil until tender (1), drain and rice the potatoes (2), combine the riced potatoes with milk, cream, butter, salt and pepper (3), stir until smooth (4).

  1. Cover the peeled and cut potatoes with cool water and bring to a boil. Cover and cook until tender.
  2. Drain and use a ricer (my preference) or a masher to mash the potatoes.
  3. Add the butter, milk, salt, and pepper.
  4. Stir until smooth.

Now for the meat filling…

Step by step photos on how to make Shepherd's Pie. Saute the onion and carrots (1), add the garlic (2), mix in the meat (3), add the tomato paste and seasoning (4), add the wine (5), add the broth (6).

    1. Saute the carrots and onion until soft.
    2. Add the garlic and cook for another minute.
    3. Add the ground meat and cook until browned.
    4. Drain the fat, add the flour, and cook. Stir in the tomato paste, Worcestershire sauce, and dijon.
    5. Add the wine and reduce.
    6. Stir in the broth and cook until thickened.

Step by step photos on how to make Shepherd's Pie. Add the peas and herbs to the meat mixture (7), divide the meat mixture between four individual cast iron skillets (8), top with mashed potatoes (9), bake until golden and bubbling (10).

  1. Mix in the herbs and peas.
  2. Divide the meat mixture between four 6-inch cast iron skillets. (Alternatively spread the meat mixture in a large shallow baking dish.)
  3. Top with mashed potatoes and smooth.
  4. Bake for about 25 mins until golden brown and bubbling. Dig in!!

Close up of an individual serving of Shepherd's Pie in a cast iron skillet with a golden crispy edged potato topping.

Tips for success

  • I’ve included a recipe for mashed potatoes, but this is a great way to use up leftover mashed potatoes if you happen to have some on hand.
  • Don’t skip draining the fat off the meat after it’s browned. The flour will absorb some of the remaining fat and help to thicken the sauce.
  • No mini cast iron skillets? You can make this in one large cast iron skillet, oven-safe ramekins, or a shallow baking dish. Increase the baking time for one large dish.
  • Browned edges but pale center? Pop the baked Shepherd’s pie under the broiler for a minute or two until it reaches your desired color.

A shot of two individual servings of Shepherd's Pie in cast iron skillets with a few bites eaten, a golden crispy edged potato topping with thyme, peas, forks, and an open bottle of beer scattered around.

4.6 from 5 votes
A shot of two individual servings of Shepherd's Pie in cast iron skillets with a golden crispy edged potato topping with thyme, peas, forks, and an open bottle of beer scattered around.
Print
Shepherd's Pie
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 

Shepherd's pie is hearty, comforting dish with a savory meat filling topped with golden brown mashed potatoes. A cold weather classic!

Course: Main Dish
Cuisine: Irish
Keyword: mashed potatoes, sheperd's pie
Servings: 4 servings
Calories: 973 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
Mashed Potatoes
  • 4 medium potatoes (yukon gold or russet), peeled and quartered
  • 3/4 cup whole milk
  • 4 Tbsp unsalted butter
  • Kosher salt and pepper
Shepherd's Pie
  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 1 cup carrots, shredded or minced
  • 2 cloves garlic, minced
  • 2 lbs ground lamb or beef
  • 2 Tbsp AP flour
  • 2 Tbsp tomato paste
  • 1/2 tsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup dry red wine
  • 1 cup beef stock
  • 2 tsp thyme, minced
  • 2 Tbsp parsley, minced
  • 1 cup green peas
  • Kosher salt and pepper
Instructions
  1. Place the potatoes in a medium saucepan and cover with cool water. Add two tsp salt, cover and bring to a boil and reduce to a simmer.
  2. Cook until potatoes are fork-tender, then remove from heat and drain.

  3. Strain potatoes through a ricer or mash with a fork or masher. Add milk, butter, salt, and pepper and stir well. Cover and reserve.

  4. Preheat the oven to 375 degrees.
  5. Heat the oil in a large saute pan over med/high heat. Add onion and carrots saute until softened, 5-10 mins. Add the garlic and saute 1-2 additional mins.

  6. Add the meat and cook, stirring often, until browned. Drain the fat off and return to the heat. Stir in the flour and cook 2 mins.

  7. Add the tomato paste, mustard, and Worcestershire sauce. Mix well and cook 2 mins.

  8. Add the wine and cook until reduced, about 3 mins and then add the stock.

  9. Continue to cook, stirring frequently, until sauce is reduced and thickened, about 5-10 mins.

  10. Stir in the thyme, parsley, and peas.

  11. Divide meat mixture between individual pans or ramekins. Pipe or dollop mashed potatoes over the top to completely cover.
  12. Bake for 20-25 mins or until potatoes are golden.
Recipe Notes
  • I've included a recipe for mashed potatoes, but this is a great way to use up leftover mashed potatoes if you happen to have some on hand. 
  • Don't skip draining the fat off the meat after it's browned. The flour will absorb some of the remaining fat and help to thicken the sauce.
  • No mini cast iron skillets? You can make this in one large cast iron skillet, oven-safe ramekins, or a shallow baking dish. Increase the baking time for one large dish.
  • Browned edges but pale center? Pop the baked Shepherd's pie under the broiler for a minute or two until it reaches your desired color.
Nutrition Facts
Shepherd's Pie
Amount Per Serving
Calories 973 Calories from Fat 558
% Daily Value*
Total Fat 62g 95%
Saturated Fat 26g 130%
Cholesterol 196mg 65%
Sodium 451mg 19%
Potassium 2020mg 58%
Total Carbohydrates 47g 16%
Dietary Fiber 8g 32%
Sugars 8g
Protein 50g 100%
Vitamin A 127.1%
Vitamin C 59%
Calcium 20.3%
Iron 72.1%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in March 2016 but was republished with step-by-step photos and tips in November 2018.

Individual Shepherd's Pie

Turkey Stew

36 · · 9 Comments

This hearty turkey stew with vegetables simmered in a creamy sauce is a delicious way to use up that leftover Thanksgiving turkey.

Turkey stew simmering in the pot with a wooden spoon in to stir and herbs alongside.

There are two types of people in this world.  I’m not talking about right or left; early risers or night owls; Yankees or Red Sox.  No, it’s a far more devisive topic.  Leftovers. I’m referring to those of us that look forward to leftover night and those that going running for the menu drawer.

I don’t know about you, but I always have tons of leftovers after Thanksgiving. Some of this is intentional so I can make my favorite sandwich or elevate taco night, but frankly I always have more left than intended. Perhaps it’s because I have those Italian grandma genes and I always prepare for a small army regardless of the guest list. Whatever the cause, I usually have a pile of turkey left and need a way to transform it so my family will eat it for dinner.

A serving of turkey stew in a bowl with a spoon, slices of bread, the pot, and herbs alongside.

Hello turkey stew!

This is actually a snap to make since the turkey is already roasted. We just need to cook some vegetables in a yummy broth, add in the shredded turkey, simmer, and voila! Dinner. This stew is hearty, creamy, and delicious sopped up with a hunk of crusty bread or a buttermilk biscuit. And I’m pretty sure even you leftover-haters will have a hard time saying no to this dish.

Let’s make Turkey Stew

Step by step photos on how to make turkey stew, Gather ingredients (1), saute onions (2), add garlic and mushrooms (3), Stir in flour (4), stir in wine and broth (5), Stir in vegetable, cover and simmer (6), add herbs and turkey (7), add cream and simmer (8).

  1. Gather ingredients.
  2. Saute onion in butter and olive oil.
  3. Add garlic and mushrooms and saute until golden.
  4. Stir in the flour.
  5. Whisk in the white wine and stock.
  6. Add the vegetables, cover, and cook until tender.
  7. Stir in the turkey and herbs.
  8. Stir in the cream or half n half (if using), simmer, season, and serve!

A serving of turkey stew in a bowl with a spoon, slices of bread, and herbs alongside.

Tips for success

  • This recipe was created to use up leftover turkey, but poached or rotisserie chicken works great too.
  • I like a spoon of chicken base to amp up the flavor, but a cube of bullion will work in a pinch.
  • Don’t skimp on the fresh herbs. They add a punch of fresh flavor and make a pretty garnish as well.
  • A lighter and still delicious version omits the heavy cream or half n half. It’s not necessary, but the cream creates a richer, more velvety sauce.
0 from 0 votes
Turkey stew simmering in the pot with a wooden spoon in to stir and herbs alongside.
Print
Turkey Stew
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This hearty turkey stew with vegetables simmered in a creamy sauce is a delicious way to use up that leftover Thanksgiving turkey.

Course: Soup/Stew
Cuisine: American
Keyword: turkey stew
Servings: 8 servings
Calories: 315 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp unsalted butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 1/4 cup AP flour
  • 1/2 cup dry white wine
  • 4 cups chicken or turkey stock (+ additional stock if it's too thick)
  • 1 Tbsp chicken base
  • 5 celery ribs, chopped
  • 5 medium carrots, peeled and sliced
  • 4 Yukon gold potatoes, peeled and diced
  • 6 cups turkey, cooked and diced/shredded
  • 1 Tbsp fresh thyme, minced
  • 1 Tbsp flat leaf parsley, minced
  • Kosher salt and freshly ground black pepper
  • 3/4 cup heavy cream or half n half (optional)
Instructions
  1. Heat oil and butter in a large heavy bottomed pot or dutch oven over medium/high heat.

  2. Add the onion and cook until softened and golden, about 8 minutes.

  3. Add garlic, mushrooms, season with salt, and cook until mushrooms have released their water and are beginning to brown, another 8 minutes.

  4. Stir in flour and cook 2-3 minutes. Slowly pour in wine and broth, continually stirring.

  5. Mix in base and then add celery, carrots, and potatoes.

  6. Bring to a boil and reduce to a simmer. Cover and simmer 30-40 minutes until vegetables are tender, stirring occasionally.

  7. Add herbs, salt, pepper and turkey. Stir in heavy cream or half n half if using. Simmer until heated through. Ladle into bowls and serve.

Recipe Notes
  • This recipe was created to use up leftover turkey, but poached or rotisserie chicken works great too. 
  • I like a spoon of chicken base to amp up the flavor, but a cube of bullion will work in a pinch.
  • Don't skimp on the fresh herbs. They add a punch of fresh flavor and make a pretty garnish as well.
  • A lighter and still delicious version omits the heavy cream or half n half. It's not necessary, but the cream creates a richer, more velvety sauce.
Nutrition Facts
Turkey Stew
Amount Per Serving
Calories 315 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Cholesterol 64mg 21%
Sodium 433mg 18%
Potassium 961mg 27%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 5g
Protein 23g 46%
Vitamin A 133.9%
Vitamin C 20.5%
Calcium 7%
Iron 24.4%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with step-by-step photos and tips in November 2018.

Turkey Stew
Turkey Stew

Thai-Style Coconut Chicken Curry

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Say goodbye to take-out! This Thai-style coconut chicken curry has shredded chicken, peppers, and peas simmered in a creamy sauce that’s perfect for busy weeknights.

Two servings of Thai-Style Coconut Chicken Curry garnished with scallions, in a round bowl on a plate, with peas and cilantro scattered on the table.

Spicy, satisfying, yet surprisingly quick….get your mind out of the gutter, I’m talking about dinner!

Weekdays are tough for most of us when it comes to meal-planning. You’ve put in a long day and in a perfect world after commuting, chauffeuring the kids, and helping with homework, you’re sitting down to a well-balanced meal at the kitchen table to relax and catch up.

It’s rarely a perfect world.

This is a great dinner for those not so perfect nights.

My Thai-style coconut chicken curry is a stick-to-your-ribs bowl of goodness that is just what you’re craving during the week and a cinch to make thanks to prepped chicken (more on that in the tips for success). I serve it over a scoop of jasmine rice and top it with a sprinkling of sliced scallions, cilantro, and a squeeze of lime for a pop of brightness.

And since we’re having one of those not so perfect nights, we’ll grab our bowls from the table, pop open a couple of Stellas, and head into the living room. We’ll skip the daily recap in favor a DVR’d favorite show and settle into a perfectly imperfect night.

Let’s make Thai-Style Coconut Chicken Curry

Step by step photos showing how to make Thai-Style Coconut Chicken Curry. Saute onions, garlic and ginger (1), stir in flour and then curry paste, (2), cook for one minute (3), add the wet ingredients (4), add chicken and peppers (5), stir in the peas, cilantro and lime (6).

  1. Saute onion, garlic and minced fresh ginger in a large, heavy-bottomed pot or dutch oven.
  2. Stir in the flour, then the curry paste.
  3. Whisk in the soy sauce and the sherry.
  4. Whisk in the brown sugar, coconut milk, and stock. Bring to a boil, then reduce to a simmer.
  5. Add the shredded chicken and peppers. Simmer, covered for about 15 mins.
  6. Uncover, simmer for about 10 more minutes, then stir in the lime juice, zest, and peas. Season to taste.

Overhead shot of Thai-Style Coconut Chicken Curry simmering in the pot with tons of green peas, red and yellow peppers, shredded chicken and golden, creamy sauce.

Tips for success

  • I often poach and shred some boneless, skinless chicken breasts or thighs over the weekend to be used in soups or stews mid-week. This makes quick work of a weeknight meal and really cuts down on the cooking and prep time.
  • To Poach Chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs – use whatever is handy and in keeping with the flavor profile of the dish you’re going to make), cover, bring to a boil, then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard the rest. Allow the chicken to cool slightly and then shred with your hands or two forks. I keep mine for a few days in a large ziploc bag in the refrigerator.
  • No time to poach? Grab a roasted chicken from your local market and simply shred the meat.
  • Dial up the heat (if you like it hot) by stirring in extra curry paste or mincing a fresh jalapeño and stirring that in with the garlic and ginger.
  • Lite coconut milk helps to reduce calories, but won’t skimp on taste.
  • Brown jasmine or basmati rice is a great, healthy alternative to white rice.

Two servings of Thai-Style Coconut Chicken Curry garnished with scallions, in a round bowl on a plate, with peas, ginger root, cilantro, and forks scattered on the table.

0 from 0 votes
A serving of Thai-Style Coconut Chicken Curry garnished with scallions, in a round bowl on a plate, with peas and cilantro scattered on the table.
Print
Thai-Style Coconut Chicken Curry
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Say goodbye to take-out! This Thai-style coconut chicken curry has shredded chicken, peppers, and peas simmered in a creamy sauce that's perfect for busy weeknights.

Course: Main Dish, Soups/Stews
Cuisine: Thai
Keyword: chicken curry, coconut curry, thai curry
Servings: 6 Servings
Calories: 381 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 2 pounds boneless, skinless chicken breasts or thighs, poached and shredded*
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 1/2 Tbsp fresh ginger, finely minced
  • 3 Tbsp AP flour
  • 2 Tbsp green curry paste (usually found in the Asian food section of your market)
  • 3 Tbsp soy sauce
  • 2 Tbsp dry sherry
  • 1 1/2 Tbsp light brown sugar
  • 13.5 oz unsweetened lite coconut milk (1 can)
  • 2 cups chicken stock
  • 1 yellow pepper, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 Tbsp cilantro, chopped
  • 1 cup frozen peas
  • 1 lime, zested and juiced
  • Kosher salt and freshly ground black pepper
To Serve
  • Cooked jasmine rice
  • Sliced scallions, chopped cilantro, and lime wedges
Instructions

  1. Heat the oil in a large, heavy bottomed pot or dutch oven over medium heat.

  2. Add the onion and saute for 3 minutes. Add garlic and ginger and saute for 2 minutes more.

  3. Add flour, stirring to combine and cook for a minute, then stir in the curry paste. 

  4. Gradually pour in the soy sauce and sherry using a whisk to mix well.

  5. Continue to whisk and add in the brown sugar, coconut milk, and stock. Increase the heat to med/high and bring to a boil, then reduce to a simmer.

  6. Add the shredded chicken and peppers, season with salt and pepper, then cover and simmer over low heat until peppers soften, about 10-15 minutes, stirring occasionally.

  7. Remove lid and cook over med/low heat until sauce thickens slightly, about 10 minutes.

  8. Add cilantro, lime zest, lime juice, peas, and cook 3-4 minutes. Season with salt and pepper to taste.

  9. Serve over a scoop of rice and sprinkle with scallions, cilantro, and a lime wedge

Recipe Notes
  • I often poach and shred some boneless, skinless chicken breasts or thighs over the weekend to be used in soups or stews mid-week. This makes quick work of a weeknight meal and really cuts down on the cooking and prep time.  
  • To Poach Chicken: place chicken in a large pot with aromatics (sliced onion, garlic cloves or herbs - use whatever is handy and in keeping with the flavor profile of the dish you're going to make), cover, bring to a boil, then reduce to a simmer. Simmer 5 minutes and turn off the heat. Let stand about 15 minutes or until cooked through). Remove the chicken and discard the rest. Allow the chicken to cool slightly and then shred with your hands or two forks. I keep mine for a few days in a large ziploc bag in the refrigerator.
  • No time to poach? Grab a roasted chicken from your local market and simply shred the meat.
  • Dial up the heat (if you like it hot) by stirring in extra curry paste or mincing a fresh jalapeño and stirring that in with the garlic and ginger.
  • Lite coconut milk helps to reduce calories, but won't skimp on taste.
  • Brown jasmine or basmati rice is a great, healthy alternative to white rice.
Nutrition Facts
Thai-Style Coconut Chicken Curry
Amount Per Serving
Calories 381 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 99mg 33%
Sodium 850mg 35%
Potassium 856mg 24%
Total Carbohydrates 21g 7%
Dietary Fiber 2g 8%
Sugars 7g
Protein 37g 74%
Vitamin A 33.6%
Vitamin C 95.6%
Calcium 4%
Iron 10.5%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in October 2015 but was republished with step-by-step photos and tips in November 2018.

Fluffy Focaccia Bread

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This fluffy focaccia bread has golden crispy edges, with a light and airy center. Make the savory herb version if you’re feeling salty, or top it with a sprinkle of sugar and plump red grapes if you’re feeling sweet!

Overhead shot of sweet and savory Fluffy Focaccia Bread, cut into squares with sprigs of rosemary on the side.

I’m a bread junkie.

I know this might be an unpopular stance in the face of the keto diet explosion where carb is a four-letter word (okay, okay, I know it technically is a four-letter word), but I’m done apologizing. Once or twice I attempted to cut bread from my diet and take a break from pasta, but those were dark, dark days.

Instead I subscribe to the “everything in moderation” philosophy including sweets and carbs and find that this balance keeps me well, balanced. There is simply no better smell than fresh bread baking and no more satisfying a bite than warm bread, with golden, crispy edges and a soft, tender center.

Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside and the rest of the bread cut into slices on a wooden cutting board.

Fluffy focaccia bread is a forgiving bread to make and an easy bread to master. It’s a yeast bread that requires two rises, more extra virgin olive oil than you think, and it’s wildly adaptable in both sweet and savory preparations.

Today’s recipe includes a classic salt and herb topping (the gold standard) and a red grape and sugar topping for my friends that have a sweet tooth. Or you can simply divide the dough and make both if you can’t decide. Any way you slice it, get ready for warm breaded bliss!

Let’s make Fluffy Focaccia Bread

Step by step photos on how to make Fluffy Focaccia Bread. Gather ingredients for dough (1), gather ingredients for toppings (2), combine yeast, water, and sugar (3), activated yeast (4), mix the dough (5), well mixed dough (6), turn the dough in a well oiled bowl (7), risen dough (8).

  1. Gather ingredients for the dough.
  2. Gather ingredients for the topping, with savory, sweet, or both!
  3. Whisk the dry yeast and sugar into warm water and let stand.
  4. The yeast mixture should be activated and foamy before you add it to the dry ingredients.
  5. Combine the dry and wet ingredients in a stand mixer fitted with a dough hook and mix.
  6. Stop once the dough is well mixed, smooth, and elastic, about 6-8 minutes.
  7. Coat a large bowl with olive oil and add the dough to the bowl. Turn to coat and cover tightly with plastic wrap.
  8. Place in a warm area of your kitchen and allow to rise until doubled in bulk, about 1 1/2 hours.

Step by step photos on how to make Fluffy Focaccia Bread. Spread the dough in a well oiled pan (9), the risen dough (10), holes poked and scattered with herbs (11), holes poked and scattered with grapes (12), baked herb focaccia (13), baked red grape focaccia (14).

  1. Spread the olive oil in a sheet pan and spread the dough into the pan so it is almost touching the edges. If the dough springs back too much, allow it to rest for a minute or two and try again. Cover and let it rise until doubled, about an hour.
  2. Once the dough is risen, uncover and gently poke with your fingertips.
  3. Drizzle with oil and top with herbs and salt.
  4. If making the sweet focaccia, top with red grapes, sugar and herbs.
  5. Bake until risen and golden, about 20-25 mins.
  6. Bake the sweet focaccia until risen, golden and the grapes soft and jammy.

Side by side shot of sweet and savory Fluffy Focaccia Bread, cut into squares with sprigs of rosemary and red grapes on the side.

Tips for success

  • The toppings listed in the recipe are enough for one half sheet pan. Halve them if you’re making both sweet and savory breads in quarter sheet pans.
  • Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn’t foam after a few minutes, pour it out and start with fresh yeast.
  • It may seem like a lot of olive oil in the pan and poured over the dough, but never fear! The bread will absorb the oil and it will develop it’s trademark crispy bottom and flavorful chew.
  • Coarse sea salt works best for topping the savory bread.
  • Store the bread, lightly covered with aluminum foil at room temperature for 1-2 days (if it lasts that long!).
  • Make it your own! Try a version with tomato slices, basil and parmesan. Or olives and garlic. Or chopped nuts and cinnamon sugar. The only limit is your imagination!

Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside.

0 from 0 votes
Three squares of Fluffy Focaccia Bread stacked on a little grey late with a couple sprigs of rosemary alongside.
Print
Fluffy Focaccia Bread
Prep Time
20 mins
Cook Time
25 mins
Rising time
2 hrs 30 mins
Total Time
45 mins
 

This fluffy focaccia bread has golden crispy edges, with a light and airy center. Make the savory herb version if you're feeling salty, or top it with a sprinkle of sugar and plump red grapes if you're feeling sweet!

Course: Breads
Cuisine: Italian
Keyword: bread, focaccia
Servings: 12 servings
Calories: 140 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1 3/4 cups warm water (about 98 degrees)
  • 1/2 oz active dry yeast (2 pkgs)
  • 2 tsp sugar
  • 5 cups AP flour
  • 1 1/2 tsp kosher salt
  • 1 1/4 cup extra virgin olive oil (divided + extra for the bowl)
Savory Herb Topping
  • 1 Tbsp sea salt
  • 2 Tbsp fresh rosemary, minced
  • 1 Tsp fresh thyme, minced
  • 1/2 tsp red pepper flakes
Sweet Red Grape Topping
  • 2 Tbsp sugar
  • 2 cups seedless red grapes
  • 1 tsp fresh rosemary, minced
Instructions

  1. Whisk the dry yeast and sugar into the warm water and let stand until foamy, about 5 mins.

  2. Combine the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add 1/4 cup olive oil and the yeast mixture and mix on medium speed for 6-8 mins. Dough should be smooth and elastic.

  3. Coat a large bowl with olive oil and add the dough to the bowl. Turn to coat and cover tightly with plastic wrap. Keep at a warm room temperature (I place mine near a warm oven) until doubled in size, about 1 1/2 hours.

  4. Spread 1/2 cup olive oil in the bottom of a half sheet tray (13x18 inches) or divide between two quarter sheet trays if making both savory and sweet breads. Turn the dough into the sheet tray and press in an even layer. (Or divide the dough between two quarter sheet trays.)

  5. Cover lightly with plastic wrap or a damp kitchen towel and allow to rise an additional hour.

  6. Preheat oven to 425 degrees. Uncover the dough and poke gently with your fingertips. Drizzle with remaining 1/2 cup oil and sprinkle with the toppings.

  7. Bake for 20-25 mins until golden brown and risen. Cool slightly before cutting into wedges or squares and serve.

Recipe Notes
  • The toppings listed in the recipe are enough for one half sheet pan. Halve them if you're making both sweet and savory breads in quarter sheet pans.
  • Make sure the yeast is bubbling and foamy before you add it to the dry ingredients. If it doesn't foam after a few minutes, pour it out and start with fresh yeast.
  • It may seem like a lot of olive oil in the pan and poured over the dough, but never fear! The bread will absorb the oil and it will develop it's trademark crispy bottom and flavorful chew.
  • Coarse sea salt works best for topping the savory bread.
  • Store the bread, lightly covered with aluminum foil at room temperature for 1-2 days (if it lasts that long!).
  • Make it your own! Try a version with tomato slices, basil and parmesan. Or olives and garlic. Or chopped nuts and cinnamon sugar. The only limit is your imagination!
Nutrition Facts
Fluffy Focaccia Bread
Amount Per Serving
Calories 140 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Sodium 1076mg 45%
Potassium 103mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 7g
Protein 3g 6%
Vitamin A 1%
Vitamin C 1.1%
Calcium 3.5%
Iron 6.1%
* Percent Daily Values are based on a 2000 calorie diet.

Brussels Sprouts, Fennel, and Leeks

2 · · 3 Comments

Roasted brussels sprouts, fennel, and leeks come together in the perfect side dish for your Thanksgiving table. Slightly sweet, tangy, with warm spices, you could make a meal of this dish alone!
Brussels Sprouts, Fennel and Leeks

As cooler temperatures take hold and the days get shorter, I’m always craving comforting dishes…warm soups and stews, earthy flavors, and caramelized vegetables.

Of course no meal is more satisfying or comforting than Thanksgiving and flavorful side dishes are just as important as a gorgeous, juicy bird.  I love balance on the table; not every dish can be super rich or cinamonny sweet.  A good place to add in a little spice or tanginess is with roasted root vegetables.

Brussels Sprouts, Fennel and Leeks

 

Brussels Sprouts, Fennel and Leeks

Brussels sprouts have had a resurgence in recent years.  As a kid, I went tearing into the other room at the mere mention of the words, but now it’s often times the first item I order when I’m enjoying a nice dinner out.  They are delicious sautéed with bacon, steamed and tossed with butter, tossed in a salad, or  crisped and caramelized in the oven.

Today we’re roasting brussels sprouts with fennel and leeks, with a pinch of spice and a bite of vinegar.  I whisk up a vinaigrette highlighted by cider vinegar and Chinese five spice and toss it with the vegetables and then roast them off in a hot oven until golden brown and tender.

If you haven’t introduced Chinese five spice into your cooking arsenal, now is the time.  It’s blend of star anise, cloves, fennel, Szechuan peppercorns, and cinnamon lends itself well to root vegetables and fall flavors.  This simple vinaigrette doesn’t overshadow the natural flavors of the vegetables but instead enhances and highlights them.

Brussels Sprouts, Fennel and Leeks

While my kids haven’t completely warmed to the idea of these “little cabbages” nestled next to their turkey and mashed potatoes, I have a feeling that this dish will convince the brussels sprouts-hating kid in you to come running back to the table.

Tips for success

  • A hot oven works best to roast the vegetables quickly and give them golden brown, caramelized edges.
  • Try to keep the vegetables relatively the same size so they cook evenly.
  • Stir the vegetables a few times as they cook to prevent burning.

 

0 from 0 votes
Brussels Sprouts, Fennel and Leeks
Print
Roasted Brussels Sprouts, Fennel and Leeks
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Roasted brussels sprouts, fennel, and leeks come together in the perfect side dish for your Thanksgiving table. Slightly sweet, tangy, with warm spices, you could make a meal of this dish alone!

Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, roasted brussels sprouts
Servings: 6 servings
Calories: 159 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1 1/2 pounds brussels sprouts, bottoms trimmed, bruised or browned outer leaves removed, then halved
  • 1 large fennel bulb, core removed and thinly sliced
  • 1 large leek, white and pale green parts only, thinly sliced and rinsed thoroughly
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp cider vinegar
  • 1 Tbsp brown sugar
  • 1/2 tsp Chinese five spice
  • Kosher salt and freshly ground black pepper
Instructions

  1. Preheat the oven to 400 degrees.

  2. Combine oil, vinegar, brown sugar, five spice, salt, and pepper in a large bowl and whisk well.

  3. Add brussels sprouts, fennel, and leeks to the bowl and gently toss to coat.

  4. Spread vegetables on a parchment-lined sheet pan and roast for about 30 minutes or until golden brown and tender.
  5. Sprinkle with salt to taste and serve immediately.
Recipe Notes
  • A hot oven works best to roast the vegetables quickly and give them golden brown, caramelized edges.
  • Try to keep the vegetables relatively the same size so they cook evenly.
  • Stir the vegetables a few times as they cook to prevent burning.
Nutrition Facts
Roasted Brussels Sprouts, Fennel and Leeks
Amount Per Serving
Calories 159 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 52mg 2%
Potassium 629mg 18%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Sugars 5g
Protein 4g 8%
Vitamin A 23.1%
Vitamin C 124.7%
Calcium 7.8%
Iron 13.1%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips in November 2018.

Roasted Brussel Sprouts, Fennel & Leeks

Brussels Sprouts and Pomegranate Salad

4 · · 6 Comments

This crunchy, tangy, brussels sprouts and pomegranate salad is what your Thanksgiving spread needs. It adds texture, color, and no oven space required!

Brussels Sprouts and Pomegranate Salad

With Thanksgiving a week away (not sure how that happened), it’s time to put pen to paper and get our ducks, er, turkeys, in a row. That’s right, I’m in serious list-making mode. From finalizing the menu, to making the shopping list, to making my daily task and timeline lists, I’m all business today.

The basics of my Thanksgiving menu stay pretty much the same each year, with a little tweaking to keep it interesting. Of course there’s turkey and gravy, mashed potatoes, sweet potatoes, stuffing, and cranberry sauce. And I always need something green. Whether it’s simply blanched haricot vert or my take on a green bean casserole, green beans are usually in the mix.

As are brussels sprouts, a crowd-pleasing favorite. Roasted brussels sprouts are always a winner, but with oven space at a premium on the big day, I love turning brussels sprouts into a salad.

Brussels Sprouts and Pomegranate Salad

A salad is a great addition to the Thanksgiving spread for more reasons than one. 

  • A crisp salad cuts the richness of all the creamy and decadent sides.
  • No heat required! One less dish jockeying for oven time is not only welcome, but necessary.
  • This salad has vibrant color and texture, which helps to make an eye-catching spread.
  • You can prep this salad in advance which means you can focus on mashing and carving right before serving.

 

Tips for success

  • Because you’re not cooking the brussels sprouts, it’s best to slice them as thinly as possible for the tastiest results.
  • Brussels sprouts are hearty and won’t wilt if dressed early. In fact, the salad tastes better if you toss it with the dressing a couple hours before to let the flavors meld.
  • Don’t want stained hands from seeding pomegranates? Quarter the pomegranate, and immerse it in a bowl of water, and remove the seeds. The seeds will sink and the white pith will float to the top, making it easy to remove.
  • Prep all the ingredients for the salad (except the apple) the day before, including making the dressing. Keep the salad ingredients in a sealed plastic bag and the dressing in a separate container. Cut the apple and toss the salad with the dressing about two hours before serving. Keep in the refrigerator until time to serve.

Brussels Sprouts and Pomegranate Salad

4.34 from 3 votes
Brussels Sprouts and Pomegranate Salad
Print
Brussels Sprouts and Pomegranate Salad
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

This crunchy, tangy, brussels sprouts and pomegranate salad is what your Thanksgiving spread needs. It adds texture, color, and no oven space required!

Course: brussels sprouts, Salad
Cuisine: American
Keyword: brussels sprouts salad
Servings: 6 Servings
Calories: 237 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 4 oz pancetta, cut into 1/4 inch dice
  • 1 1/2 lbs brussels sprouts, ends trimmed and brown outer leaves removed
  • 1 cup pomegranate seeds
  • 1 apple, cored and cut into matchsticks
  • 1 Tbsp parsley, minced
  • Kosher salt and pepper to taste
Buttermilk Dressing
  • 2 Tbsp mayonaise
  • 1 1/2 Tbsp stone ground mustard
  • 2 Tbsp white wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp sugar
  • 1/2 cup buttermilk
Instructions

  1. Cook pancetta in a small saute pan until crisp and drain on a paper towel lined plate. Reserve.

  2. Halve the brussels sprouts from top to stem and then lay each half cut side down and slice very thinly.

  3. Combine brussels sprouts, pancetta, pomegranate seeds, apples, and parsley in a large bowl. Add the dressing and toss well.

  4. Season to taste with salt and pepper.

  5. Dress the salad 2 hours before serving and keep in refrigerator until serving.

Buttermilk Dressing

  1. Whisk all the ingredients together until emulsified.

Recipe Notes
  • Because you're not cooking the brussels sprouts, it's best to slice them as thinly as possible for the tastiest results. 
  • Brussels sprouts are hearty and won't wilt if dressed early. In fact, the salad tastes better if you toss it with the dressing a couple hours before to let the flavors meld.
  • Don't want stained hands from seeding pomegranates? Quarter the pomegranate, and immerse it in a bowl of water, and remove the seeds. The seeds will sink and the white pith will float to the top, making it easy to remove.
  • Prep all the ingredients for the salad (except the apple) the day before, including making the dressing. Keep the salad ingredients in a sealed plastic bag and the dressing in a separate container. Cut the apple and toss the salad with the dressing about two hours before serving. Keep in the refrigerator until time to serve.
Nutrition Facts
Brussels Sprouts and Pomegranate Salad
Amount Per Serving
Calories 237 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 442mg 18%
Potassium 602mg 17%
Total Carbohydrates 21g 7%
Dietary Fiber 6g 24%
Sugars 11g
Protein 7g 14%
Vitamin A 19.2%
Vitamin C 122.9%
Calcium 7.7%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2017 but was republished with tips in November 2018.

Brussels Sprouts and Pomegranate Salad

Green Bean Casserole

1 · · 8 Comments

This is not your grandma’s green bean casserole! Inspired by the casserole of my youth, but reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping. This will become your favorite Thanksgiving side!

Not your Grandma's green bean casserole

This is not your Grandma’s green bean casserole!

I think many of us grew up with the traditional green bean casserole for Thanksgiving: canned green beans, condensed soup, and packaged onions. Good in theory, but lacking in flavor. This casserole takes everything we love about the classic and amps it up. It’s all from scratch and may take a few more steps than the original, but so worth it.

And say it with me…it can be made in advance!

Not your Grandma's green bean casserole

It all starts with the mushrooms.

I recommend a mix of wild mushrooms: shiitake, cremini, and oyster. You can use other varietals of wild mushrooms or even throw in some regular button mushrooms, but a mix makes it more interesting in both texture and flavor.

Then a splash of olive oil, a sprinkle of salt and pepper, throw on some thyme sprigs, and roast the mushrooms until golden brown.

Not your Grandma's green bean casserole

Next, the roasted mushrooms get stirred into a creamy parmesan béchamel sauce and then we fold the blanched green beans into the sauce.

Almost there…bake it until hot and bubbly and then finish it off with a crispy shallot topping. YUM.

Tips for success

My theory for staying sane on Thanksgiving (or anytime you’re entertaining) is to make as much you can in advance so you also have time to shower and visit with Aunt Mabel.

  • This casserole (other than the crispy shallots) can be prepared, poured into the baking dish, covered tightly, and refrigerated 1-2 days in advance, and then baked just before serving.
  • Béchamel sauce requires frequent whisking to prevent it from becoming lumpy or sticking to the saucepan.
  • Blanch those green beans until they’re just crisp/tender. They’ll continue cooking in the oven.
  • Use a light hand when seasoning with salt. Remember the sauce will have some saltiness from the soy sauce and parmesan.
  • Wondra flour is a dream for frying the shallots up light and extra crisp.
  • Keep a close eye on the casserole when you pop it into the oven after you add the shallot topping so it doesn’t burn. Five minutes should be plenty.

 

Not your Grandma's green bean casserole

Entertaining tips for Thanksgiving

  • Do yourself a favor and pull out your serveware over the weekend, grab a pad of post-it notes and get to labeling. I put the name of each dish on a post-it note, then stick it in the plate or bowl I’ll be using to serve. It’s simple but super helpful when you’re trying to get everything to the table while it’s still hot. It also makes it easy for guests to lend a hand. Because even though the kitchen control freak in me hates to admit it, we can all use a little help sometimes.
  • Set the table days in advance, one less thing to worry about when you have a turkey to baste.
  • Write a timeline for the days leading up to the holiday and especially for Thanksgiving day. Include when you’re putting dishes into the oven and the oven temperature for each dish.
  • Set nibbles out before guests arrive. Room temperature snacks are ideal as they can sit out for an extended period of time. Think nuts, flavored popcorn, cheese/crackers.
  • Serve soup in small cups with handles while your guests are still milling around before the meal. It’s less to fill up on than a big bowl of soup and you can get all of the food set out without having to worry about it getting cold during a first course.

 

5 from 2 votes
Creamy green bean casserole topped with crispy fried shallots in a rectangle baking dish with a wooden spoon scooping out a serving.
Print
Green Bean Casserole
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 

This is not your grandma's green bean casserole! Inspired by the casserole of my youth, but reimagined with fresh green beans, roasted wild mushrooms, creamy béchamel sauce, and a crispy shallot topping. This will become your favorite Thanksgiving side!

Course: Side Dish
Cuisine: American
Keyword: green bean casserole
Servings: 8 Servings
Calories: 407 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 2 lbs green beans, ends trimmed and cut in half
Roasted Mushrooms
  • 8 oz shiitake mushrooms, stemmed and caps sliced
  • 8 oz oyster mushrooms, large, central stem removed and cut into smaller pieces
  • 8 oz cremini mushrooms, sliced
  • 3 Tbsp extra virgin olive oil
  • 10 thyme sprigs
  • Kosher salt and pepper
Béchamel Sauce
  • 4 oz unsalted butter (1 stick)
  • 1 garlic clove, minced
  • 1 large shallot, minced
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp soy sauce
  • 1 tsp lemon zest
  • 2 Tbsp lemon juice
  • 3/4 cup Parmesan cheese, grated
  • Kosher salt and pepper
Crispy Shallots
  • 2 cups canola oil
  • 4 large shallots, thinly sliced and separated into rings
  • 3 Tbsp Wondra flour (or all purpose)
Instructions
Green Beans

  1. Bring a pot of salted water to a boil and add beans. Boil about 5 minutes or just until tender. Plunge beans into an ice bath and remove when cooled. Spread beans out on paper towels to dry.

Roasted Mushrooms

  1. Preheat oven to 425 degrees. Line a baking sheet with nonstick foil or parchment paper.

  2. Spread sliced mushrooms and thyme onto the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.

  3. Roast about 15 minutes or until golden brown. Reserve.
  4. Reduce oven temperature to 375 degrees.
Béchamel Sauce

  1. Melt butter in medium saucepan over medium heat. Add minced garlic and shallots and cook for 2 minutes.

  2. Add the flour and cook 2-3 minutes, stirring well. Pour in the milk, whisking constantly.

  3. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes or until thickened, whisking frequently.

  4. Stir in nutmeg, soy sauce, lemon zest, lemon juice, Parmesan, salt, and pepper to taste.

Make the Casserole

  1. Spray a 13 x 9 inch baking pan with cooking spray.

  2. Remove from the béchamel sauce from the heat and combine beans, mushrooms, and béchamel sauce in a large bowl. Stir well and then pour into the prepared pan.

  3. Bake (at 375 degrees) for about 20 minutes or until hot and bubbly.

  4. While casserole is baking, fry the shallots.
Shallot Topping

  1. Heat canola oil in a heavy pot fitted with a deep fry thermometer to 375 degrees.

  2. Add Wondra flour to a large ziploc bag and sprinkle in shallots.
  3. Seal bag and shake vigorously until all shallots are evenly coated with flour.

  4. Remove the shallots, gently shaking off extra flour, and add half the shallots to the heated oil.

  5. Cook shallots in two batches until golden brown and crispy, about 3-4 minutes.

  6. Remove shallots from oil and allow to drain on a paper towel-lined plate. Sprinkle lightly with salt.

  7. Top the heated casserole with crispy shallots and return to oven to bake for another 5 minutes. Watch to be sure shallots do not burn!

Recipe Notes
  • This casserole (other than the crispy shallots) can be prepared, poured into the baking dish, covered tightly, and refrigerated 1-2 days in advance, and then baked just before serving.
  • Béchamel sauce requires frequent whisking to prevent it from becoming lumpy or sticking to the saucepan.
  • Blanch those green beans until they're just crisp/tender. They'll continue cooking in the oven.
  • Use a light hand when seasoning with salt. Remember the sauce will have some saltiness from the soy sauce and parmesan.
  • Wondra flour is a dream for frying the shallots up light and extra crisp.
  • Keep a close eye on the casserole when you pop it into the oven after you add the shallot topping so it doesn't burn. Five minutes should be plenty.
Nutrition Facts
Green Bean Casserole
Amount Per Serving
Calories 407 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 47mg 16%
Sodium 286mg 12%
Potassium 769mg 22%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 11g
Protein 12g 24%
Vitamin A 28.8%
Vitamin C 23%
Calcium 26.8%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips in November 2018.

Green Bean Casserole

Lemon Thyme Caramel Corn

0 · · 4 Comments

Tangy, sweet, and crunchy caramel corn flavored with lemon and thyme is a grown up twist on classic caramel corn. It makes a great starter for the holidays because it can be made well in advance and is easy to serve!

Two bowls of Lemon Thyme Caramel Corn with lemons in the background and fresh thyme and caramel corn scattered around.

A tricky part of holiday entertaining are the appetizers and hors d’oeuvres.  Especially a holiday like Thanksgiving which is focused primarily on the meal, you don’t want your guests to fill up before they take their seats around the table.  But, you also don’t want them so ravenous that you feel pressured to get everything out in a hurry.

I like to put out a variety of little nibbles…nuts, maybe some cheese and fruit, and another favorite is flavored caramel popcorn.  I love this grown up twist on caramel popcorn that is seasoned with fresh lemon zest and thyme.  It’s a tangy, sweet, and crunchy bite that will keep my guests satisfied without feeling as stuffed as the bird.  And the best part is it can be made well in advance of your gathering.  It keeps wonderfully in an airtight container for several days, although I recommend making a little extra for “sampling” before the big day.

Let’s make Lemon Thyme Caramel Corn

Step by step photos on how to make Lemon Thyme Caramel Corn: popcorn in a bowl (1), make the caramel (2), add the zest and thyme (3), pour the caramel over the popcorn (4), bake the caramel corn in the oven (5), let cool and serve (6).

  1. Pour popcorn into a large heatproof bowl.
  2. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes.
  3. Mince fresh thyme and grate lemon zest. Add the thyme, zest, and salt to the caramel.
  4. Carefully and Quickly pour the the caramel over the popcorn and stir to coat.
  5. Spread the caramel corn onto prepared sheet trays and bake for about 40 mins in a 250 degree oven.
  6. Let cool in pan, garnish, and serve!

A overflowing popcorn container piled high with Lemon Thyme Caramel Corn.

Tips for success

  • Keep a watchful eye as it approaches the 295 degree mark, and remove it from heat as soon as it hits the mark.
  • When you’re working with caramel you need to work quickly and carefully. Caramel will burn, so take precautions so it doesn’t splatter on your skin. Once the caramel is poured over the popcorn mixture, work quickly to stir and coat.
  • Allow the caramel to cool completely before you serve it or store it. The caramel popcorn will keep for several days stored in an airtight container at room temperature.

 

0 from 0 votes
A close up of a bowl of Lemon Thyme Caramel Corn with lemons in the background and fresh thyme scattered in front.
Print
Lemon Thyme Caramel Corn
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

Tangy, sweet, and crunchy caramel corn flavored with lemon and thyme is a grown up twist on classic caramel corn. It makes a great starter for the holidays because it can be made well in advance and is easy to serve!

Course: Snack
Cuisine: American
Keyword: caramel corn
Servings: 8 servings
Calories: 552 kcal
Author: Cathy Roma | whatshouldimakefor.com
Ingredients
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter (2 sticks)
  • 1/3 cup light corn syrup
  • 1 Tbsp lemon zest
  • 1 Tbsp fresh thyme, finely chopped
  • 2 tsp kosher salt
  • 20 cups popcorn (simply salted microwave popcorn is a good option - use two 3.5 oz bags)
Instructions

  1. Preheat oven to 250 degrees and place popcorn in a large heatproof boil.

  2. Combine sugars, butter, and corn syrup in a saucepan over med/high heat and bring to a boil. Continue to cook until a candy thermometer reads 295 degrees, about 12-15 minutes.

  3. Remove from heat and stir in lemon zest, thyme, and salt.

  4. Pour caramel over popcorn and, working quickly, stir to coat.

  5. Spread caramel popcorn onto 2 parchment-lined sheet pans and place in oven.
  6. Bake 40 mins, carefully stirring once or twice.

  7. Let cool in pan, then break up any large pieces. Store in an airtight container. Popcorn will keep up to 5 days.

Recipe Notes
  • Keep a watchful eye as it approaches the 295 degree mark, and remove it from heat as soon as it hits the mark.
  • When you’re working with caramel you need to work quickly and carefully. Caramel will burn, so take precautions so it doesn’t splatter on your skin. Once the caramel is poured over the popcorn mixture, work quickly to stir and coat.
  • Allow the caramel to cool completely before you serve it or store it. The caramel popcorn will keep for several days stored in an airtight container at room temperature.
Nutrition Facts
Lemon Thyme Caramel Corn
Amount Per Serving
Calories 552 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 14g 70%
Cholesterol 61mg 20%
Sodium 603mg 25%
Potassium 139mg 4%
Total Carbohydrates 84g 28%
Dietary Fiber 4g 16%
Sugars 62g
Protein 3g 6%
Vitamin A 16.1%
Vitamin C 2.9%
Calcium 3.7%
Iron 6.8%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips in November 2018.

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