Thanksgiving Day Scalloped Potatoes

The most decadent recipe I have made to date, I believe. Now, I have talked about these potatoes in several Sunday videos, and last Friday Mikaela and I actually made them over live stream. What a beautiful disaster that video was. I encourage you to go watch it before making these.

The biggest debate during thanksgiving was: are scalloped potatoes the same as au gratin potatoes, and the official answer is no. “Scalloped potatoes are a milk based potato dish. The potatoes are usually sliced very thinly although what technically makes it ‘scalloped‘ is the milk base. A gratin on the other hand is any dish that is topped with cheese and/or bread crumbs and layered with bits of butter and is baked until brown and crispy.” – Thank you Google. I did however make au gratin macaroni and cheese which I will be posting next. On to the potatoes!

Ingredients
3lbs Yukon Gold Potatoes (Slice these about 1/8 of an inch)
3 Cloves of Garlic (minced)
3 Cups of Whole Fat Milk
3 Cups of a three cheese blend or the cheese of your choosing
1 Stalk of green onion diced
Pancetta or substitute bacon, but I love pancetta for the holidays. Pancetta and bacon are extremely similar as they are both cured pork belly, but pancetta is typically sliced paper thin, and gives off a less salty taste.
4 Tablespoons of Kerrygold Butter
4 Tablespoons of Flour
S&P

How To

About the potatoes, I sliced mine long ways as I am sure you can tell in the photo. Do not ask me why as it is just what I decided to do in the moment. I also sliced my potatoes by hand to give a more rustic approach. I slice my potatoes first because let’s be honest it is the worst part of making this dish, and then I place them in a bowl of ice water to prevent discoloration.

Cube and fry up that pancetta baby. We want it to be nice and crispy! Save the fat though!

Remove the crispy pancetta, and throw in your garlic and green onions. Let them cook for about two minutes to just wake those babies up.

Now, the roux. We have been over a roux a many times on WWB. Place your butter in a medium heat pan, and a dash of olive oil to prevent the butter from burning. Wait until your butter is nice and bubbly to throw in the flour. Let the flour and butter get along for 3-4 minutes or until it no longer smells like raw flour. Pour in your milk and immediately begin to whisk. Bring this to a simmer once there are no longer clumps of flour/butter. Your sauce should coat the back of a spoon when you test the thickness. Turn down the heat to low, and add your cheese one cup at a time and whisk whisk whiiisk. S&P for taste, and the sauce is complete!

Oven should be at 400 degrees.

I layer this dish like lasagna. I ladle a spoonful of sauce on the bottom of a buttered casserole dish, layer of potatoes, layer of pancetta/green onion/garlic mixture, and repeat until you just can’t fit anymore potatoes in there! I cover this with foil, place it on a cookie sheet because it will boil over, and let it bake for 45minutes, then remove the foil and let bake for 15 minutes, and last but not least add a fine layer of cheese and broil for 5 minutes.

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Roasted Red Pepper Hummus

Lord have mercy do not bring hummus as a Christmas appetizer unless your entire family is vegan. I about got voted off the island for bringing hummus a few Christmas’ back. You know what, though? I am a grown up(kind of) and have my own blog now so I am just going to publish the recipe because I am a loud and proud hummus lover!

Embarrassing Fact: A few colleagues of mine had a hummus war competition and it just so happened to be on the day I was interviewing for a management position at my work. Well, ALL afternoon my stomach would not stop sounding like a blue whale searching for its family and couldn’t tell if I was just nervous OR overdosing on too much hummus.

P.S plain hummus is boring – make some exciting flavors and share them with me! I know roasted red pepper is pretty boring, too but I love it!!

Recipe

2 Cups chickpeas drained and washed
1/2 Cup Tahini (just buy it – I know it’s expensive but it’s what makes hummus HUMMUS)
1 whole lemon squeezed
1/4 Cup Extra Virgin Olive Oil
3 Cloves Garlic
1 Cup Roasted Red Bell Peppers (I roast mine on the oven – stick them in a ziplock once black- let them steam – take off the char and done)

How To

How easy is this? Throw it in the food processor and hit the Go button. Blend until smooth and the consistency you’d like – you may need to add additional olive oil. I crack fresh pepper on top one plated, a squirt of lemon, and a final drizzle of olive oil. Eaasy breezy beautiful snack. Pita chips, veggie sticks, naan bread. Gurl.

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Cornbread Muffins Two Ways – Green Chile & Cheddar and Blueberry Lemon

Who doesn’t like cornbread? Seriously. I could eat my weight in cornbread. I love that it’s flaky, buttery, and you can incorporate so many fun ingredients. I made these muffins for some quick grab breakfasts or snacks and they did not last long. Warm these babies up and put an extra slab or pound of butter on them and love yourself for making them and me for writing this out for you.

Do not make BOXED cornbread. It is so unnecessary – homemade cornbread is EASY. Boxed recipes tend to have a lot of sugar as well. I do not use sugar in this cornbread recipe because I do not think it needs it at all and we are adding blueberries to half the mix which naturally creates some sweetness as well. If I were not incorporating ingredients to this recipe I would add some honey for a tiny bit of sweet but no sugar.

Ingredients

3 Eggs
2 Cups All Purpose Flour (you can sub almond flour just check the ratio)
1 TBSP Baking Powder
1 TBSP Baking Soda
1 1/4 Cup Cornmeal
1 TSP Salt
1 Cup Whole Fat Milk (can substitute coconut, almond, soy etc.)
1 Cup Melted Butter
1 8oz can Green Chiles
1 Cup Sharp Cheddar Cheese
1 1/2 Cup Blueberries
1 Lemon Zested

How To

Mix everything together except the chiles, cheese, blueberries, and lemon. Once your mixture is ready separate it in half. I toss my blueberries in flour so they do not sink while baking. One half of the mixture add your blueberries&lemon zest and the other chiles&cheese. I put these in muffin tins and got exactly 12 of each flavor but you can cook them in a cast iron skillet if you wish. Baked at 400 degrees for 12-15 minutes or until the knife stuck in the middle comes out clean. I brought some of these to work for my team and boy did they go fast. Make sure if you try this recipe to tag us on instagram and Facebook!

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Mini French Dip Sandwiches – Shredded Beef

We ALL LOVE mini foods, am I right? Mini foods are perfect for parties, events, snacks, and they make you feel like eating a 1000 of them isn’t so bad. All hail the mini foods! I posted these on Instagram the other day and people LOST THEIR MINDS! I honestly didn’t think they were all that exciting and they were easy breezy beautiful cover girl so if you want the recipe to the world’s easiest sandwiches keep on reading!

The secret to these is the beef….always the beef. Let your beef cook for a good 8 hours which of course isn’t a big deal if you aren’t afraid of your Crockpot like me. I planned my whole day around these bad boys so I wouldn’t have to leave my house BUT Kayla wanted to go see IT….so I had to leave it ON. You guys, if I had not had cocktails at the theater I probably would have been stressed the whole time. I am paranoid about the Crockpot, okay?!

Ingredients

3lbs Chuck Roast
1 Package Kings Hawaiian Rolls – these are my favorite you can use what you’d like
Provolone sliced Cheese
Kerrygold Butter
S&P
Garlic Powder
1 Yellow Onion
Red Chili Flakes

THAT’S IT!!!!!

How To

Now, you won’t actually need all 3lbs of beef just for the sandwiches. I used the rest for shredded beef burrito bowls. I placed my chuck roast in the crockpot with S&P, chili flakes, 1 cup of water, garlic powder, a butter, and the onion cut in half. Turn on low for 8 hours. Done. Beautiful.

Fast forward to 8 hours later and you shouldn’t even have to “shred” this meat it should be falling apart in its’ own juices at this point. Take some beef and put it off to the side – however much you’d like for sandwiches. Now, the au jus – very important for french dips. Take ALL your liquid and get yourself a fat skimmer thing…..looks like this 31SuItie7aL

This will get rid of the fat in your liquid….now this is basically your au jus, I like mine a tiny bit thicker so I add a tiny bit of flour and butter. Done. Seriously guys, that easy.

Sandwich assembly!!

I take out the entire 12 rolls from the packaging and cut them in half like one giant piece of bread, then I layer my meat, cheese, and place the top on. I brush these GENEROUSLY with my favorite Kerrygold butter and bake at 350 for about 15 minutes or until the cheese melts and the beef is hot. Once out of the oven and cooled for like….a minute I cut them into the sandwich size. Perfect. Ooey Gooey – delicious! Let me know if you make these!

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Cauliflower “Potato” Salad with Pickled Celery

You probably don’t want to bring this to a picnic or bring it instead of potato salad if someone specifically asked for potato because you know….people are haters. Try to convert people at your own risk. I learned my lesson a few Thanksgivings ago when I tried to bring cauliflower mash instead of mashed potatoes I thought I was going to be banished from my own family! I will post my cauliflower mash recipe soon though, I promise! I prefer cauliflower salad to regular potato salad and not because it’s healthier or because I can’t eat potatoes but I just generally like and prefer the taste of it. I like it warm the best….right when the cauliflower pieces come out of the oven and you coat them in the delicious dressing…..yes…..that is life.

I have a lot of friends and family that cannot or will not eat potatoes and so I decided to get creative and make a cauliflower version but spice it up some with some pickled celery pieces. Low carb potato salad….can you believe it?! Now, I roast my cauliflower because I believe it is the only way to get the real true delicious flavor out of cauliflower and we aren’t making raw cauliflower salad because I hate raw cauliflower but Kyle loves it  and almost ate half my head of cauliflower!

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Roasted Cauliflower

Ingredients – 2 servings

1 head of cauliflower – chopped into 1 inch pieces – toss with olive oil and roast at 400 degrees for 25 minutes
1/4 Cup GOOD mayonnaise or yogurt/sour cream
2 TBSP fresh or dried dill
1 Celery Stalk
1/4 Cup White Vinegar
Red Chili Flakes
1/4 Lemon Zest
2 Hard Boiled Eggs
1/4 Red Onion Diced
Pickle or Relish
Garlic Powder
S&P
1 Jalapeno
*Traditional potato salad uses mustard but I wasn’t feeling it for the cauliflower – go ahead and use if you’d like*

How To

First – get your cauliflower roasting because it takes what feels like forever and a day.
Second- Celery Pickle – Personally, I would let these sit overnight but if you’re in a rush a half hour will do the trick. I diced my celery heart and a small piece of jalapeno and mixed them with the 1/4 cup of white wine vinegar and some salt. Set aside. I didn’t use the jalapeno IN the salad(would be tasty though) but it infused the vinegar/celery with some nice spice.

Third – mix the rest of your ingredients together with the mayonnaise and let it chill in the fridge until the cauliflower is ready. I thin out my dressing with a bit of the infused wine vinegar.

Finally – when the cauliflower is cooked and still WARM toss everything together! I like my cauliflower to still have a bite to it but the way you like it is how you should make it. You could also try this recipe with raw cauliflower and I’d only suggest letting the dressing and cauliflower sit overnight with one another to create a really good marinade. Your dressing, cauliflower, and the pickled celery pieces (not WITH the vinegar – add that a little at a time). Now, I like eating this warm but it is also delicious cold! I served this with some chicken wings that I baked rather than fried. HealthiER than potato salad….I wouldn’t call this meal the epitome of health haha. I hope you try this!

Spanish Cauliflower Rice

I love real rice. I am not a rice hater, BUT it doesn’t make me feel the best a few hours after consuming, and you know the world is currently OBSESSED with cauliflower rice. I thought, well what the hell let’s try it and it worked! This recipe was so so so easy, flavorful, and you can eat more because it’s just veggies not rice! I am planning on making many different varieties so be on the lookout – this is only the beginning!!

Cauliflower rice is stupid expensive in the store – read below to learn how to make it all on your own!

Ingredients

1 Head of Cauliflower
2 TBSP Kerrygold Butter
1 TBSP Olive Oil
6 Roma Tomatoes (use the variety you prefer and cube them)
1/2 Jalapeno – diced
1/2 White onion – diced
3 Cloves of garlic – diced
3 TBSP Taco seasoning (I make my own which is: cumin, garlic, oregano, paprika, chili powder, red pepper flakes, and onion powder)
S&P

How To

Cut your cauliflower into large pieces. I had to make this in two batches even though I have a fairly large processor. Pulse the cauliflower in the processor until it is a rice like consistency.

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On medium heat saute your onions, jalapenos, tomatoes, and seasoning with the butter and olive oil. I only cook everything for about 5 minutes, but this part is totally up to you. THEN I bump the heat to high and throw down the riced cauliflower, stir it around or about 3-4 minutes and pull OFF the heat! Cauliflower rice does not take long at all and you still want that nice “rice bite” as I call it. Enjoy!

Bruschetta Style Chicken

Do me a favor and sing the Indiana Jones theme song while you read this. Why? I don’t really know but it’s what I’m doing currently. Bruschetta, bruschetta, bruschetta is most likely one of my favorite foods. Ironic, because I do not typically like tomatoes raw. I love tomatoes that have been cooked for about 60 seconds…it’s weird I know. You’re the one following this crazy blog not me! Bruschetta….the way I make it is perfect as the toasted bread makes the tomatoes the exact texture I like, and lets out all the juices and flavor, but we aren’t making just regular bruschetta today because we are replacing the bread with chicken!

I make this dinner at least once a week because it is fast, healthy, and I always have the key ingredients in my fridge. I may write a fun exciting blog but all my fun stuff is generally saved for the weekend, and during the week I eat healthy, fast, and convenient foods. Please try this!

Ingredients – 2 Servings

2 Chicken Breasts or Thighs…. you know I’m a the dark side of the chicken girl
4 Roma Tomatoes  – Diced
1/4 Red Onion – Diced
1/4 Cup Good Quality Balsamic Vinegar – I used We Olive Aged Balsamic
Basil – Now, I’m going to throw you a curve ball here because I am not a huge fan of fresh basil….yea yea whatever, I like the flavor I just don’t like the wilted leaves etc….I used basil infused olive oil in this recipe, but you are more than welcome to use what you please
Fresh in water Mozzarella – 2 Slices
Garlic Powder
S&P
I made a side of sauteed mushrooms and pesto potatoes 🙂

How To

So, I wanted to grill my chicken and most of the time for this recipe I do BUT it was too stinkin hot outside so I got some color on the chicken in a pan and then baked the rest of the way through. However you choose to cook your chicken isn’t really important for this dish.
While your chicken bakes dice your tomatoes and onions. Helpful hint: when making salsas, bruschettas, or even just salt and peppering tomatoes themselves the ingredients in which you are flavoring the tomatoes with sticks to them much better if you have an oil involved. I tossed my tomatoes & onions with the basil olive oil from We Olive…. salt,pepper, and garlic powder. I let this sit in the fridge to marinate.
Balsamic reduction. Easy peasy. Take 1/4 cup of good quality olive oil and place in a pan over medium heat. Stir as the vinegar slowly reduces down to a syrup-like texture. Once your balsamic coats the back of a spoon it is reduced enough.
During the last 5 minutes of your chicken baking/grilling place your lovely fresh mozzarella to melt over the chicken.
I plate this by spooning the tomato mixture over the hot chicken(that’s my jam) and then drizzling the balsamic reduction.
Finished!!! Easy, fast, and healthy!

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