Autumn Salad with Maple Vinaigrette

autumnsalad

I have lots to share today so be sure to read all the way through!

Sometimes my favorite recipes are born out of necessity.

We indulged in some really good food the first two weeks here in Wisconsin. It was so fun trying new restaurants and there were so many great meals to choose from. I had all this inspiration to create the ultimate mac and cheese because, you know, that’s what you do when you move to America’s Dairyland.

However, I have yet to create the ultimate mac and cheese because after all that great food, I was definitely craving something much much lighter. (I promise to still create the ultimate mac and cheese though. :))

So that’s where this salad came in and I loved it from the first time making it (trust me, that doesn’t always happen). It’s super simple, fresh, and the dressing is my favorite part. It’s a slightly sweet, light vinaigrette that really ties in well with the apples and walnuts.

autumnsalad1

Ok, first announcement — printable recipes! I’m very excited about this and hope this is helpful for you to print out recipes.

And second announcement — Join me this Saturday, November 1st at 1pm CDT as I talk Thanksgiving dinner with Offers.com. I’ll be doing a live Google Hangout chat about helpful appliances and tips. I’m really honored to have this opportunity and would love for you to join! Click here to check it out. You can also check back here on Recipe or Not on Nov. 1st at 1pm CDT to watch the live chat. 

Autumn Salad with Maple Vinaigrette; Recipe or Not

  • Servings: 2
  • Time: 15 mins
  • Print

For the salad:

  • 2 handfuls of mixed greens
  • 1 cup of cooked, shredded chicken
  • 1 apple, diced
  • handful of walnuts, chopped
  • pinch of shredded Parmesan

For the dressing:

  • 2 T. white balsamic vinegar
  • 1 1/2 T. maple syrup
  • 1/2 t. dijon mustard
  • 1/3 c. olive oil
  • pinch of salt

Combine the ingredients for the dressing in a container with a lid and shake for 10-15 seconds until everything is completely blended together. Toss the greens, chicken, apple, walnuts, and Parmesan with the dressing.

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Fall Recipe Roundup

Hey! Hope your week is going well!

While I’m still adjusting to my new home, I thought it would be fun to go through my site and find some of my best fall recipes to put together in one post. There are a lot of good recipes that get further and further in the archives. It’s time to bring them back to the spotlight!

Baked Maple Doughnuts

Mapledoughnuts1

Spiced Oatmeal Cookies — my most viewed recipe of all time!

Spicedoatmealcookies2

Roasted Poblano & Corn Chowder

Poblanocornchowder

Baked Pumpkin French Toast with Pecan Streusel Topping

IMG_2224 - Version 2

Pumpkin Ravioli with Sage & Goat Cheese

pumpkinsageravioli

Pumpkin Bars with Gingersnap Crust

IMG_2290 - Version 2

 

Chai Spiced Muffins & Surprise! I moved to Wisconsin!

chaispicedmuffins

Surprise! I now live in Wisconsin. I didn’t mention anything on here about moving because it has been a WHIRLWIND of a thing. Like pack up in two weeks and BOOM, hubs and I apartment hunting in Wisconsin for his new job. Yay! I’m very excited for him.

My hubby is a graphic designer and he got a job in a town just north of Milwaukee. We’ve both lived in Oklahoma our whole lives and while we will always love Oklahoma, we were ready to experience life in another part of the country. So we took it! Quit our jobs, packed up, and made the long drive up North… which means I need to order snow boots. STAT. It’s been crazy at times but so far a fun adventure. :)

I was really, really going to try and post these last week but it turns out when you uproot your life and you’re in the middle of figuring out your new life, your brain doesn’t have enough bandwidth to write even a sentence. Or at least mine didn’t. And it felt insignificant to try and just write about chai spiced muffins when SO MUCH was happening in my life. It feels good to finally share it with you.

chaispicedmuffins2

Now we can sit down to these chai spiced muffins. :)

In general, I like to keep my breakfast healthy but I cannot resist adding a little indulgence in the fall. These muffins are delightful on their own with the cozy chai spices but adding a little glaze sends them over the top.

chaispicedmuffins1

Chai Spiced Muffins; Recipe or Not

  • Servings: 12
  • Time: 30mins
  • Print
  • 2 c. all-purpose flour
  • 1/2 c. brown sugar
  • 2 T. ground flax, optional
  • 2 t. baking powder
  • 1/4 t. baking soda
  • 1/4 t. salt
  • scant 3 T. chai spiced tea (6 individual size tea bags), ground in a coffee or spice grinder
  • 1 egg
  • 1 c. milk
  • 3 T. butter, melted

For the glaze:

  • 1 c. powdered sugar
  • 1/2 t. vanilla extract
  • 2 T. milk
  • pinch of salt
  • sprinkle of cinnamon, optional

Preheat oven to 400º. In a mixing bowl, combine all of the dry ingredients. In a smaller bowl, combine the eggs, milk, and butter. Add the wet ingredients to the dry ingredients and stir just until combined. Evenly distribute in a greased or lined muffin pan, bake for 18-20 minutes until the muffins are starting to brown a little and a toothpick entered in the center comes out clean.

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Savory Pumpkin Soup

savorypumpkinsoup

I know pumpkin is already here and in everything we could possibly pumpkin-spice-ify. (<– Can that be a new word?)

But still — PUMPKIN!!! Yay! First pumpkin recipe of the season!

I took the savory route though and it is deeeelish. It’s like fall in a bowl.

savorypumpkinsoup1

I think soup is best made by taste, especially when it comes to seasonings. In order to share the recipe with you, I did measure and record how much I put in it but I want to encourage you to taste the soup along the cooking process. Salt, specifically, will need to be done by taste. Put those tastebuds to good use!

Savory Pumpkin Soup; Recipe or Not

serves 2-4

  • 1 can pumpkin puree (make sure it’s pure pumpkin with no spices added)
  • 1 1/2 c. low-sodium vegetable stock
  • 1/2 small onion, diced (about 1/4 cup)
  • 3/4 – 1 t. ground sage
  • 1/4 t. garlic powder
  • salt to taste
  • small pinch of black pepper
  • 1/4 – 1/2 c. cream or milk
  • pepita seeds & crumbled bacon for topping
  • 1-2 T. olive oil

In a medium pot, heat the olive oil over medium heat. Once heated, sauté the onions for a few minutes with a pinch of salt. Add in the sage, garlic powder, and black pepper, cook for a minute. Then add the pumpkin puree and vegetable stock, stir or whisk until combined and the consistency is smooth. Simmer on low for 30 minutes. OPTIONAL: for a totally smooth soup, puree the soup in a blender or with an immersion blender (I did not do this step). After the soup has simmered, stir in the cream or milk. Top with pepita seeds and crumbled bacon. Enjoy!

 ***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

 

 

Italian Sausage, Quinoa, Veggie Skillet Dinner

italianskilletdinner

I didn’t know what to call this dish. I really wanted to be able to claim that catchy “one-pot dinner” label but this dish comes together much faster when you use two.

It’s worth it though. It’s quick and easy, the quintessential weeknight dinner. Oh and let’s not forget deeelicious! And it keeps well if there are leftovers.

italianskilletdinner1

The cast of characters include: Italian sausage, quinoa, zucchini, onion, garlic, spinach, sun-dried tomatoes, and mozzarella.

So in one pot you have the quinoa simmering away with yummy herbs like parsley & oregano. In another pan, you’re cooking up some Italian sausage and veggies. Then the quinoa joins the sausage & veggies party and the whole thing gets topped with cheeeeeese. Just a little. I mean, balance, right?

italianskilletdinner2

***I’m writing a few guest posts for the Oklahoma Women Bloggers’ website throughout September! I’d love for you to check them out. Here are the links for the 3 posted so far:

4 Things I Love About Cooking

Three Blogging Challenges and How to Overcome Them

You Know You’re a Blogger When…

Italian Sausage, Quinoa, Veggie Skillet Dinner; Recipe or Not

  •  1 lb ground Italian sausage or combo of 1/2 lb Italian sausage & 1/2 lb ground turkey
  • 1/2 of a small onion, diced (about 1/4 cup)
  • 1 zucchini, diced
  • 1-2 garlic cloves, minced
  • a couple of sun-dried tomatoes, diced (about 3 T.)
  • a handful of spinach leaves, torn into smaller pieces
  • 1/2 – 3/4 c. shredded mozzarella
  • 1/2 c. uncooked quinoa (be sure to rinse it if it doesn’t come pre-rinsed)
  • 1 1/4 c. water
  • 1/2 t. dried oregano
  • 1/2 t. dried parsley
  • pinch of salt
  • Fresh parsley, for topping

In a small or medium pot, bring the quinoa, water, oregano, parsley, and salt to a boil. Once boiling, reduce the heat and simmer the quinoa about 20 minutes or until all of the water has been absorbed. While the quinoa is cooking, heat a separate skillet to medium heat. Cook the Italian sausage or sausage/turkey combo until no longer pink in the center. Once the sausage is cooked, throw in the onions, garlic, and zucchini. Cook for a few minutes then add the sun-dried tomatoes and spinach. Once the spinach is starting to wilt, add the pot of quinoa. Stir until everything is combined and top with a thin layer of mozzarella. Cover the skillet with a lid for a minute or two to melt the cheese. Top with fresh parsley. Enjoy!

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

 

Spicy Garlic Parmesan Wings

garlicparmesanwings

Sports! Game day! Stats! Tailgating! Playoffs!

I think this is what comes to mind for most people when wings are mentioned.

I grew up watching sports because both of my brothers played multiple sports. If I don’t personally know someone playing, I don’t really keep up with a team (local, college, or professional). Shocking for an Oklahoma girl, I know.

I have absolutely nothing against sports. They just aren’t on my weekly radar minus one exception. My hubby loooves the St. Louis Cardinals. He keeps up with them and I keep up with them through him.

Thankfully, you don’t have to be a sports fanatic to enjoy some wings.

garlicparmesanwings2

I’m not going to claim these are healthy but I will claim they are probably healthier than restaurant wings. They are crispy on the outside, juicy on the inside, and covered in garlicky-Parmesan.

These are baked and we’re actually using baking powder to get them crispy. What the what?! Fo realz… the baking powder helps dry out the skin which makes them crisp up and get golden brown. #chemistry I promise you won’t even know there was baking powder on them by the time they’re done baking.

Spicy Garlic Parmesan Wings; Recipe or Not

makes roughly 20-24 wings

For the wings:

  • 2 lbs. chicken wings (the small hot wing size)
  • 1 T. baking powder (trust me, you will NOT taste this)
  • a good pinch of salt & pepper

For the sauce:

  • 2 T. olive oil
  • 1 T. melted butter
  • 1 tsp. garlic powder
  • pinch of dried parsley
  • 1/4 c. grated Parmesan
  • big pinch of crushed red pepper flakes (use more or less depending on how spicy you like wings)

Preheat oven to 400°. Rinse the wings and dry them really well. Toss them with the baking powder, salt, and pepper then spread them out on a foil-lined baking sheet, skin side up. Bake them for 50 minutes or until they are golden brown and the tops are crispy. In the last few minutes of baking, prepare the sauce – stir together the butter, olive oil, garlic powder, and parsley. In a large bowl, toss the wings in the sauce, grated parmesan, and crushed red pepper flakes. Serve immediately.

***Like this recipe? Share it with a friend and if you want free weekly recipes, click ‘Get recipes!’ on the top of the sidebar and enter your email address.

Snack Series: Garlic Edamame + a Snack Roundup

garlicedamame

I’ll never forget the first time I tried edamame. I didn’t know what it was and started chewing the whole thing (shell & all) at lunch one day with my co-worker. We were at an Asian restaurant and they served edamame as an appetizer.

“Don’t eat the shell!” she cried as I was chomping away. Let’s just say it’s difficult to gracefully discard edamame shells from your mouth.

Despite this experience, I got hooked on edamame as a snack. It’s great with just salt sprinkled on but I like adding garlic powder to give it a little extra flavor.

Garlic Edamame; Recipe or Not

  • 1 cup or so of shelled edamame (find it in the freezer section, thaw according to directions)
  • sprinkle of kosher or sea salt
  • sprinkle of garlic powder, optional

SNACK ROUNDUP!

We had three great reader contributions to this snack series.

- Nuts with or without raisins in the mix (Love this suggestion! I keep nuts at my desk as a quick snack or they are great for on-the-go! Healthy fats & protein. *Thumbs up*)

- Dark chocolate covered almonds (I mean… dark chocolate. Enough said. *Makes mental note to get some for desk snack stash*)

- Smoothie: frozen blueberries and strawberries, half a banana, almond milk, a scoop of vanilla whey protein powder, a handful of oats, some chia seeds and a scoop of coconut oil. (Now that’s a power smoothie! Could even be breakfast or a post workout treat. I will be giving this a try!)

Thank you so much to Veronica & Amy for contributing these snacks!

More snacks from Recipe or Not:

BBQ Popcorn

BBQPopcorn2

Lemon Vanilla Chia Seed Pudding

lemonvanillachia2

 Healthy Homemade Granola

Homemadegranola1

Previously from this snack series: Avocado Toast

avocadotoast1

Previously from this snack series: Cinnamon Apples

cinnamonapples