This is a fun and festive salad year round with so many vibrant colors! You can usually find shishito peppers in the market any time of year, and when grilled or roasted with a little bit of olive oil and sea salt, they are delicious alone or with just about anything else. We had them at Aviary Wine & Kitchen, an Austin, Texas eatery, as the focal point of a salad with peaches and it was an awesome dish! We like to pair them with grilled seasonal fruit, cherry tomatoes, avocado, feta cheese, roasted pistachios and a sesame-teriyaki dressing for a flavor explosion!
This zesty cheese dip, spiked with fresh diced green chilies and a hint of lime, is especially flavorful and fun to serve for your next gathering. It also makes a great spread on tortillas for a wrap for a picnic lunch! We use cream cheese, goat cheese, along with sharp white cheddar for a little punch, and poblano, Anaheim, and jalapeño peppers for a little pop. You can serve it cold or hot, but we do love it hot and bubbly on tortilla chips!
This citrusy, tangy basting sauce will put a twist on your holiday turkey this year! We love turkey any way it’s cooked, but this barbecued turkey with cilantro-lime basting sauce is incredibly delicious! It comes out tender and moist every time and the flavor is super- fresh and tangy thanks to the lime juice, Dijon mustard and all of the fresh herbs in the basting sauce.
You can literally make your cranberry sauce with so many variations, like with oranges and orange juice, or Grand Marnier. Or try adding nuts and dried cranberries, mangoes, or apricots for a more chutney-like version. Even a cinnamon-cranberry port sauce is great! But, to go with our Lime-Basted BBQ Turkey, we love this one made with brown sugar, diced jalapeños, and freshly-squeezed lime juice. It’s such a fun diversion from traditional cranberry sauce and it’s so easy to make, you’ll wonder why in the world you ever bought canned cranberry sauce!
I have to say, my husband makes the best turkey gravy I’ve ever tasted. It’s even better than my mom’s, his mom’s and all of our grandmothers’ combined! And they were all great cooks. What’s his secret? He does all of the usual stuff like incorporating the roasting juices, browning the pan drippings and deglazing the pan to get every last yummy, browned bit of scraps to flavor the gravy. He also removes as much fat as possible from the roasting juices. Then there’s the garlic and fresh herbs. But, the key to his gravy is the addition of full-bodied red wine and a couple tablespoons of the basting sauce. You’re gonna love it!
Sweet potatoes are one of those “love or hate” vegetables, but Courtney and I really love them and we like coming up with new ideas for how to prepare them. This is our latest creation that I actually dreamed about one night! When I woke up in the morning, I went straight to my notes so I wouldn’t forget the recipe! Why I’d be dreaming about sweet potatoes with brown butter and crème fraiche, I have no idea, but if anyone out there can help me figure it out … I’d be much obliged! I hope you love these so much, you’ll be dreaming about them too!
Pumpkin chiffon pie is perfectly love-able with its light and fluffy mousse-like creaminess. and a host of aromatic spices. Whipped cream and beaten egg whites folded into the pumpkin custard make all the difference. in fact it’s so light, you can easily eat more than you should!! This one has a gluten-free crust, which is as delicious as can be! We used our favorite oil-based heirloom crust (a bit like a shortbread crust) and made it gluten-free using a combination of paleo gluten-free baking flour and almond flour. The result is a perfectly crisp crust that crumbles into the pumpkin filling with every bite!
These decadent sweet rolls are irresistible, with crystals of brown sugar and spice, currants and pecans with each yummy, gooey, delicious bite. We have made these pull-apart sweet rolls for Thanksgiving morning every year that I can remember and they’re such a special treat that we find ourselves counting down to the holidays! They’re so tasty you’ll wish every day was a holiday.
This is our family’s absolute favorite pasta! Linguini or capellini tossed with garlic and herb infused olive oil and topped with the heavenly flavors of the Mediterranean ... sun-dried tomatoes, Kalamata olives, basil, pine nuts, fresh tomatoes, and feta cheese. We occasionally toss in chopped marinated artichoke hearts or arugula too. The key to this dish is to heat the olive oil with fresh garlic and herbs early in the day, so the flavors have plenty of time to infuse.
The exceptional flavor combination of blue cheese, caramelized red onions and toasted walnuts is worthy of a few hours spent in the kitchen making this delicious tart. It really could stand on its own for a meal, but it makes a fantastic appetizer for a dinnedr party, or a great side for soup night!
Sloppy Joes are one of my favorite quick meals. They are like a burger with the meat and all the fixings, rolled into one saucy savory spread. And they are super easy to make. You sauté the meat (I like to use ground turkey) along with mustard, ketchup, caramelized onions and a little soy sauce for good measure.