5 Ingredient Easy Garlic Butter Roasted Mushrooms.

Garlic Butter Roasted Mushrooms are a perfect appetizer or side dish–and they’re so easy to make!

IMG_1884

Mmmm. Mushrooms.
They’re so polarizing.
It seems like people either fanatically love them or absolutely loathe them.
Me?
I’m on Team Mushrooms all the way.
I’m the person who actively seeks out the dish with mushrooms on the menu.
And I’m guilty of taking the mushrooms off my husband’s plate because he won’t eat them.

So, I assume if you’re still reading that you’re on Team Mushrooms as well.
In which case, YOU NEED TO MAKE THESE GARLIC BUTTER MUSHROOMS.
They’re sooooo garlick-y and butter-y and mushroom-y. Yep. I’m making up words over here.
That’s how good they are.

IMG_1881

There are five (count ’em!), FIVE simple ingredients to make this dish.
Two of them are salt and pepper.
Do those even count? No? So really just 3 ingredients, then.
Garlic + butter + mushrooms = magic.

The big trick with the mushrooms comes to cleaning them.
You probably already know this, but you can’t rinse them under water.
Instead, you need to use a wet paper towel and gently wipe down each one.
It’s a little time consuming, but it’s worth it in the end!

IMG_1880 (2)

Two more things to note about the recipe:
#1: Trim the ends of the mushrooms so they’re flat and even with the rest of the mushroom. This will help the garlic stay on top of them instead of falling in between them.
#2: You will want to mince up your garlic as tiny as you possibly can so it’ll stay on the mushrooms.

5 Ingredient Easy Garlic Butter Roasted Mushrooms

Ingredients:

  • 16 oz white or baby bella mushrooms, cleaned with a wet paper towel
  • 1/4 cup butter (I used KerryGold grass-fed butter, but you can even make them vegan by using Earth Balance!)
  • 4 cloves of garlic, minced as finely as you can
  • salt
  • pepper

1). Place a large cast iron skillet in the oven and preheat it to 400F. If you do not have a cast iron skillet, you can use a pie pan or a casserole dish, but you will not preheat the oven with either of those inside.
2). Using a small knife, trim the ends of the mushrooms so they’re flat and even with the rest of the mushroom. Remove the cast iron skillet from the oven and carefully arrange the mushrooms in it.
3). Place the butter and garlic in a microwave safe bowl and microwave for about 30 seconds or until melted. Spoon the garlic butter over each mushroom cap. Make sure to try to keep the garlic on top of the mushroom instead of letting it fall in between. Season the tops with salt and pepper.
4). Roast for about 25-30 minutes until tender, basting them about halfway through the cooking time. Serve and enjoy!

Servings: 4. Approximate Nutritional Information per Serving: Calories: 131 Carbs:5g Fat: 12g Fiber: 1g Protein: 4g Points+:4 Recipe originally from here

Advertisements

French Dijon & Basil Potato Salad. (GF/DF)

 A simple French-inspired potato salad perfect for taking to a cookout or picnic this summer! 

IMG_1329

Sooooo I have a little-known fact about myself I’m going to share with you on this beautiful spring day.
Are you ready?
I really don’t care for mayonnaise-based salads.
Especially potato salads, but this also applies to pasta salads, tuna salads, etc.
I know, I know. It’s not a popular opinion. But hear me out.
One reason I don’t care for them is because they’re so heavy, but also because they aren’t conducive to al-fresco dining. You have to keep them cold and refrigerated otherwise you run the risk of making yourself or someone else sick.
Having to worry about that adds stress to what is supposed to be a stress-reducing experience!

That’s where this dijon and basil potato salad comes in. I swapped the mayo for a simple vinaigrette, and topped it off with fresh basil. You’re going to love it! I took it to a function recently and everyone went craaaazy over this simple salad.

Bonus: it happens to be gluten-free, dairy-free, egg-free, vegetarian and vegan, so hopefully everyone can enjoy it!

IMG_1331

Instead of mayonnaise, you’re going to make a simple vinaigrette with all the usual characters (olive oil, vinegar, dijon mustard, salt, and pepper). I add all the ingredients in a mason jar and shake it up, but you can whisk it together in a small bowl.

Quick trick I learned from my mom and grandma: pour the vinaigrette over the potatoes while they’re still warm so they absorb all the flavors. Then, you can finish it off with freshly chopped basil and it’s ready to go!

IMG_1327

I used baby red potatoes, but you can use yukon gold or whatever you have on hand! I hope you try this dish for your next picnic or cook out!

French Dijon and Basil Potato Salad

Ingredients:

  • 3lbs baby red potatoes, washed and quartered
  • 1 cup of fresh basil, chopped
  • sea salt and black pepper, to taste

For the vinaigrette:

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp sea salt, to taste
  • 1/2 tsp freshly ground black pepper

1). Place the quartered potatoes in a large pot with water and bring to a boil over medium-high heat. Reduce heat and simmer for about 15 minutes or until the potatoes are tender when pierced with a fork. Remove from heat and drain the water.

2). While the potatoes are boiling, place all the vinaigrette ingredients in a mason jar and shake until well combined. (You can also whisk them together in a bowl).

3). Let the potatoes cool. You want them warm, but not hot. Place them in a large bowl and season them with salt and pepper. Pour the vinaigrette over them. Add the basil and toss to combine. Taste and re-season with more salt or pepper. Enjoy!
*Note: This dish is best served warm or at room-temperature, but you will need to refrigerate any leftovers.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 201 Carbs: 27g Fat: 9g Fiber: 3g Protein: 3g Points+: 5 Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Roasted Red and Sweet Potatoes with Rosemary. (GF)

Red potatoes and sweet potatoes roasted together with rosemary make a simple, easy side dish perfect for any meal.

IMG_1728

I recently fell in love with the flavor combination of rosemary and sweet potatoes. There’s something so earth-y and wonderful about the two that make them go together so well. It’s a simple combination, really, but not one that I made at home before, and this dish lived up to all of my expectations. It’s hard to go wrong with potatoes though, am I right?

Even though I 110% adore sweet potatoes, for whatever reason I equally wanted red potatoes when I made this dish, hence the decision to mix them together. This also made my husband happy since he typically prefers red potatoes over sweet any day. All that to say, every potato lover in your family will be happy when you serve them these! You can also use regular white potatoes if you prefer, or even use only sweet potatoes!

Reason #274 why I love this dish: I love any excuse to gather fresh rosemary from our back yard. If you’ve ever wondered if you should plant a rosemary bush, the answer is a resounding yes! It’s so convenient to never worry about running out.

IMG_1722-001
These potatoes roast low and slow in the oven, leaving you with plenty of time to focus on the main dish while they do their thing in the oven. It’s brutally cold and windy out, and this side dish screams warm and cozy, which is exactly what I want in my life right now! I hope you enjoy it!

Roasted Red and Sweet Potatoes with Rosemary (GF)

Ingredients:

  • 1 Tbsp grass-fed butter (or olive oil for dairy-free/vegan)
  • 2 Tbsp olive oil
  • 2 large sweet potatoes, peeled and cut into 1 inch cubes
  • 1 1/2 lbs red potatoes, cut into 1 inch cubes
  • 1 1/2-2 Tbsp fresh rosemary, chopped
  • 1 1/2 tsp sea salt and 1/2 tsp freshly ground black pepper, or more to taste

1). Preheat the oven to 350F. Place the butter in a 9×13 pan and put it in the oven for a couple minutes to melt the butter. Remove from oven and add the remaining ingredients, tossing well to ensure even seasoning.

2). Roast for about an hour, stirring 2-3 times, until the potatoes are golden and tender.

Servings: about 8. Approximate Nutritional Information per Serving: Calories: 159 Carbs: 26g Fat: 5g Protein: 3g Fiber: 3g Sugar: 4g Points+: 4. Recipe adapted from here.

Butternut Squash Soup (GF, DF, Paleo) — Guest Post

IMG_1527

Today I’m posting a delicious, healthy butternut squash soup recipe over on Vylette. I met Julie, the author behind the blog, at the Maiedae mixer a couple months ago and have stayed in touch ever since! Julie has such a warm, inviting personality and I’m so glad we started chatting at the mixer. She’s one of those people you can instantly connect with. I am honored she asked me to post on her blog. Her posts are always beautiful and inspiring!

Since we’re still in Thanksgiving-countdown mode, I wanted to share an easy recipe you just might not have thought of yet that would be perfect for the holiday: butternut squash soup! I make it several times each fall and it is naturally gluten free, and can easily be made dairy free, paleo, vegetarian, and vegan! Hooray for addressing everyone’s dietary concerns!

Click here to check out the full recipe and see all of the wonderful posts Julie has on her lifestyle blog!

IMG_1538

Questions? Comments? Let me know!

Spinach and Goat Cheese Mashed Sweet Potatoes. (GF)

 5 simple ingredients come together to create a comforting side dish perfect for holidays, guests, or just a weeknight meal!

IMG_1458

It’s the week of Thanksgiving!!! The last month has been an absolute WHIRLWIND and I’m so thankful for a week off to catch up on every area of my life. You too? I thought so.

All you need is a scoop of creamy, lusciously savory spinach & goat cheese mashed sweet potatoes to know holiday time is here. Not that you couldn’t make it year-round (guilty!), but it’s the type of dish that looks and tastes fancy. I mean spinach + goat cheese + sweet potatoes? That could definitely be on a restaurant menu.

IMG_1463 (1)

So, if you’re looking for a really unique side to bring to impress all your foodie friends, or you just want to step up your weeknight dinner game, you’ve got to make this dish.

Also–feel free to swap out the spinach for kale depending on what you have on hand! Enjoy!

Spinach and Goat Cheese Mashed Sweet Potato

Ingredients:

  • 2 lbs sweet potatoes (I used 1 large and 2 medium)
  • 4 cups chopped spinach
  • 3/4-1 cup milk (I used non-fat)
  • 4 oz goat cheese
  • Freshly cracked pepper and sea salt

1). Bring a large pot of water to a boil Peel the sweet potatoes and cut into 1-2 inch cubes. Add the sweet potatoes to the boiling water and cook for about 15 minutes or until softened.

2). Drain the sweet potatoes. To the now empty pot, add the spinach, milk, and goat cheese and cook over medium heat for a few minutes, until the spinach has wilted. Turn off the heat and add salt and pepper.

3). Add the sweet potatoes back to the pot. Mash until you reach your preferred consistency. Add more milk if necessary. Enjoy!

Servings: about 4. Nutritional Information per Serving: Calories: 181 Carbs: 22g Fat: 6g Protein: 10g Fiber: 3g Points+: 5 
Recipe adapted from here. Adapted recipe courtesy of Audrey’s Apron.

Roasted Tomato, Basil, and Garlic Sauce.

An easy, home-made version of my favorite jarred marinara sauce made with roasted tomatoes, garlic, onion, carrots, and fresh basil!

IMG_1422

I’m pressing pause on the apple, cinnamon, pumpkin-everything recipes, even though we’re a few days away from the official start of fall. My garden is exploding with beautiful summer fruit (now more-so than ever!), and I bet I’m not the only one!

If you follow me on Instagram, you know this year was my first year planting a garden, and you also know I recently harvested dozens of tomatoes. Until now, I’ve been able to pick a couple tomatoes from the garden each day ad incorporate them in simple caprese or garden salads. Last weekend was a game-changer! I had two buckets full of tomatoes and I realized I was going to have to use them up in a large quantity all at once.

IMG_1410
I asked for your opinion on what I should make. Some said marinara, some said salsa, and some said gazpacho. Having spent time in Spain, I loooove gazpacho and was ready to make it until I realized I would be the only one in my family eating it. I was leaning toward marinara sauce, but I dreaded having to peel so many tomatoes. I know the trick about blanching them in boiling water, but it still seemed overly time-consuming. I wanted big flavor without slaving away in the kitchen all day, ya know?

Thankfully, an extended family member suggested an easier alternative to marinara sauce that included roasting the tomatoes first (hooray for not peeling tomatoes!!!). I tweaked her recipe a little bit and included carrots for some sweetness with the onion and garlic.

IMG_1418

Oh, and I roasted a WHOLE head of garlic for this recipe. I’m glad I did, because the garlic flavor was still subtle even with the large quantity I used! Have you ever roasted garlic before? I hadn’t either–but it is SOOOOO easy. Much faster than having to take out individual cloves. Are you ready? It’s done in 3 steps

1). Cut the top (pointy) side of the garlic bulb about 1/3 of the way down, so the tops of the garlic cloves are exposed.

2). Drizzle with olive oil, salt, and pepper.

3). Wrap in foil and place in the oven. Ta-da!

IMG_1406

I am probably going to be roasting garlic for everything now! The little garlic foil packet roasted right on the oven rack next to my giant pan of tomatoes and veggies for about 40 minutes. More room on my baking pan = more tomatoes get used!

IMG_1398

When the liquid in the veggies has evaporated and all the tomatoes are shriveled up (lovely imagery, no?), you know they’re ready to take out. For me, that was about 40-45 minutes at 400F. Let them cool a little bit and then get out the food processor.

IMG_1402

Seriously, I love my food processor. It makes fancy sauces so easy. If you don’t have one, use a blender. Scraaaaaaaaaaape all that yummyness off the pan, straight into the food processor. Don’t forget about the garlic!! The cloves are soft and easy to squeeze out, so add them all to the big roasted veggie party. Did I just call it a party? Yes I did.

IMG_1411

Taste and add whatever you think would be good: balsamic vinegar, more olive oil, parmesan cheese, more seasoning, a touch of sugar, fresh basil, etc. I love basil in my sauce, so I added a small handful of leaves and processed them together. My sauce was thick (which I actually like), but you can thin yours out with more olive oil if you prefer a looser sauce.

IMG_1424

What do you like to do with fresh tomatoes? Let me know in the comments!

Roasted Tomato, Basil, and Garlic Sauce

Yield: about 2 cups.

Ingredients:

  • 1/2 large onion, roughly chopped
  • 1 carrot, chopped
  • 1-2 dozen chopped tomatoes, depending on size. (I used cherry and regular tomatoes, enough to fill 1 large baking sheet)
  • 3 tbsp olive oil
  • Freshly cracked sea salt and pepper
  • 1 whole garlic bulb
  • Fresh basil (I used about 8 leaves)

1). Pre-heat the oven to 400F. For the roasted garlic: cut off about 1/3 of the top of the garlic bulb (pointy side). Cut enough so the tops of the garlic cloves are now exposed. Place on foil, drizzle with a little bit of olive oil, salt and pepper. Wrap up tightly and bake directly on the oven rack with the tray of tomatoes.

2). Place the chopped tomatoes, carrot, and onion on a large baking sheet. Drizzle with olive oil, salt, and pepper. Toss to combine. Bake for 40-45 minutes or until most of the liquid has evaporated.

3). Remove the garlic and veggies. Let them cool about 15 minutes before scraping into the food processor. Add a small handful of fresh basil. Pulse until smooth. Taste and re-season, if necessary. You may need to add more olive oil for a looser sauce, balsamic vinegar for tang, sugar to sweeten, or more basil based on your preferences!

Recipe courtesy of Audrey’s Apron. Thanks to family for the inspiration!!

 

Grilled Potato Fries.

 Satisfy a craving for french fries with grilled potato fries instead! 

IMG_0975
So here’s the deal. French fries = deliciousness, but also a whole lot of extra oil that doesn’t do you, your heart, or your waistline any favors. Would you believe me if I told you that grilling slices of potatoes results in a crispy-on-the-outside-fluffy-on-the-inside-just-like-a-french-fry texture? Well, you should. Because it’s true. And it’s a game-changer for all you fry loving readers looking to eat healthier.

IMG_0980

I promise x 1000 that these will satisfy your cravings for a deep fried french fry. The only difference you’ll notice is in the shape (although you could cut them like matchsticks if you wanted to!), and a lack of excess oil on your fingers. They taste indulgent, but won’t leave you feeling super full. My husband loves a good french fry, and he couldn’t get over how good these are! Make sure to add enough salt, to taste, otherwise they won’t have that salty french fry flavor everyone loves. You could also use your favorite seasoning blend if you’d prefer!

IMG_0979

Maybe your grilling some chicken and trying to keep it healthy. Don’t ruin it with fries; grill your potatoes instead!

Grilled Potato Fries

Ingredients:

  • 4 medium russet potatoes
  • 4 tsp olive oil
  • Freshly cracked sea salt and black pepper

1). Preheat your grill to medium-high heat. Carefully slice the potatoes in about 1/4″ slices. Toss in a medium bowl with olive oil, salt, and pepper.

2). Place the potato slices on the grill and close the lid for about 6-9 minutes. Flip the potatoes and cook again until they’re golden brown and can easily be pierced with a fork.

3). Sprinkle with additional sea salt after grilling and enjoy!

Servings: 4. Nutritional Information per Serving: Calories: 172 Fat: 4.8g Protein: 3.5g Fiber: 3.1g Points+: 4
Recipe courtesy of Audrey’s Apron.