Monthly Archives: October 2014

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.

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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.

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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

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

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Roasted Poblano & Corn Chowder

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Baked Pumpkin French Toast with Pecan Streusel Topping

IMG_2224 - Version 2

Pumpkin Ravioli with Sage & Goat Cheese

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Pumpkin Bars with Gingersnap Crust

IMG_2290 - Version 2

 

Chai Spiced Muffins & Surprise! I moved to Wisconsin!

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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.

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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.

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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.

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Savory Pumpkin Soup

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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.

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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.