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!

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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.

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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!

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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

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

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

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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!

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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!

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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.

Coconut Key Lime Energy Bites + 2 Year Blog Anniversary! (GF, DF, Paleo)

Slightly tangy but sweet, these coconut lime energy bites are a perfect light dessert or healthy on-the-go snack option!

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My blog turns 2 today, and I’m celebrating with a healthy little sweet treat: coconut key lime energy bites! If you’ve been reading Audrey’s Apron from the beginning, you know this blog idea had been a long-time dream of mine since college and I finally put it into motion 2 years ago today. A lot has changed in the 2 years that I’ve been blogging. I’m thrilled that so many of you follow this little cooking journey of mine. And it really does make my day when you comment that you made a recipe and loved it!

The biggest change on the blog this year? Probably my photography skills! It’s still a work in progress, for sure, but at least I’m not taking pictures with my phone camera anymore! OH the horrors! My ever-supportive husband got me a real, legit DSLR camera for my birthday this year and it has been so fun using it!

So, I just want to say THANK YOU for following, reading, commenting, tweeting, etc. I love sharing our culinary successes together!

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Back to this yummy recipe. I found these to be a perfectly delicious paleo substitute for key lime pie. They’re much healthier, and bite-sized, so that’s a win!

The coconut is totally optional, by the way.
I just love how it makes them look sort of like little snowballs.
Or truffles.
Yum!
So for all you coconut-averse readers, just know it’s more for aesthetics and you can definitely leave it off.

A word of wisdom: make sure that your dates are in fact pitted before you throw them in your food processor and turn it on.
Otherwise it will begin to jump wildly all over the counter while making an AWFUL noise.
Don’t ask me how I know, just promise me you’ll double check, ok? Ok.
P.S. The dates I bought from Costco most definitely did have pits in them. #IwishIwouldhavedoublechecked.

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So the great thing about this recipe is that the food processor does all the work for you! Throw in some cashews, almonds, dates (pitted!), lime zest & juice, and turn it on! Then all you have to do is form the mixture into little balls and roll them into coconut if you so choose.

Pack them in your lunch, serve them as dessert, or keep a few in your purse for emergencies–these chewy energy bites are perfect for whenever you need a quick boost!

Coconut Key Lime Energy Bites

Ingredients:

  • 1/2 cup cashews
  • 1/2 cup almonds
  • 1 1/2 cups medjool dates, pitted
  • Zest and juice from 2 limes
  • 1/4 cup unsweetened shredded coconut for rolling, optional

1). In a food processor, add the cashews and almonds. Pulse until the nuts are finely chopped.

2). Add the dates and lime zest and juice. Pulse until the dates are finely chopped and the mixture begins to clump together.

3). Scoop about a tablespoon of the mixture out and roll it into a ball. Roll in shredded coconut if desired, then repeat with remaining mixture. Store in an airtight container on the counter for up to 4 days, or in the fridge. Enjoy!

Servings: about 15. Approximate Nutritional Information per Serving: Calories: 74 Carbs: 9g Fat: 4g Protein: 2g Fiber: 1g Points+: 2 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.

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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.

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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.

The Best of Audrey’s Apron in 2014: The 10 Most Popular Recipes!

Here are the top 10 most popular recipes of 2014 based on your views and comments! Some of my personal favorites are in the mix (especially #1, #2, #3, and #10).

I hope you will use this list to jump start your cooking in 2015 with some new recipes! Click the title above each picture to view the recipe. Thanks for a great 2014!!

1). Roasted Spiced Sweet Potatoes (GF, DF, Vegan)

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Wow, did this recipe ever take off this year! This was by far the most popular post, and for good reason–these are one of my favorite ways to prepare sweet potatoes. One comment said, “These were so good! It was like eating CANDY!”

2). Parmesan Upside Down Baked Potatoes (GF)

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This recipe was the #1 most popular recipe of 2013, and I’m not surprised to see it in this year’s top 10 post because it is awesome! Sandy left a comment that said, “I made these tonight as part of a Pinterest meal blog post. They were very good. I added the rosemary, which is a favorite of mine with potatoes. Thanks!”

3). Lemon and Herb Marinated Grilled Chicken (GF, DF, Paleo)

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Hands-down, this is my go-to favorite marinade for grilled chicken. It’s super easy (5 ingredients!) and light–no oil needed here!

4). No Bake Peanut Butter Energy Balls (GF, DF)

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Don’t let the terrible photo fool you–these are SO, so good!! You probably have everything you need in your pantry to make these sweet treats right now. 1 bowl and 6 basic ingredients is all you need!

5). Southwestern Grilled Sweet Potato Salad (GF, DF)

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Love all the colors in this salad! It’s a great side dish or main dish for vegetarians/vegans. It’s also a fabulous option for a potluck or picnic as it does not need to be refrigerated like a traditional potato salad.

6). Baked Chicken Taquitos (GF if using corn tortillas)

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Eat them whole as a main dish or cut them in half for an appetizer–either way they are amazing! I love this recipe and I think your whole family will, too! Bonus: they reheat well!

7). Pappasito’s Fajita Steak Marinade (DF)

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This simple marinade mimics the flavors of the famous Pappasito’s fajita steak! It’s delicious and so simple–just 3 ingredients!

8). Oven Baked Corn on the Cob (GF, without butter: DF, Vegan)

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A great, easy way to perfectly cook corn for a crowd! It’s ideal for cookouts because you can leave the corn wrapped in foil to keep it warm after it’s cooked.

9). Roasted Parmesan Sweet Potatoes (GF)

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Love this simple way to cook sweet potatoes! It’s easy and delicious.

10). Creamy Garlic Salad Dressing + A Salad Idea (GF, DF, Paleo, Vegan)

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That title says it all–this salad dressing is quick, easy, and healthy! I’ve made this numerous times whenever I want a change from my balsamic vinaigrette.

And there you have it: the top 10 most popular recipes for this year! Thank you so much for following along my cooking journey–I’m looking forward to a great 2015!

No-Bake Chocolate Almond Butter Cups. (GF, DF)

A rich gluten-free, dairy-free dessert without refined sugars! Keep a stash in your freezer to satisfy your next sweet tooth!

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Um, guys?

This recipe is a game-changer. I’m struggling to find the words to accurately convey to you how incredibly awesome these little chocolate almond butter cups are! The flavor. The texture. The chocolate!

They. Are. Delicious!!

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And the best part? This is a guilt-free dessert that doesn’t taste like one. Don’t you hate biting into a “healthy” dessert only to be left wishing for the real deal? Not here. My husband and I were absolutely SHOCKED at how good these were, and not in a that’s-good-considering-it’s-a-paleo-treat kind of way. These are just plain ol’ GOOD. I made these after having eliminated refined sugars for two months and I was on a mission to make something that tasted great but was not full of sugar. The only source of sweetness in these chocolate cups comes from a minimal amount of maple syrup, so they are refined-sugar free. But again, you’d never guess it!

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To make these amazing little cups of yummyness, combine almond flour, a touch of maple syrup, coconut oil, cinnamon, vanilla, and almond butter. One taste of this mixture and you know things are headed in a great direction. That all gets pressed down into muffin tins.

I used a regular muffin pan, but if you want to make them more bite-sized you can use a mini-muffin pan if you have one.

Then, the chocolate sauce.

Confession time.

I had no idea making chocolate could be this easy! Just mix melted coconut oil, maple syrup for sweetness, and pure cocoa powder. The result? Silky, rich chocolate sauce! Pour this on top of the almond butter mixture, top with flaked sea salt and/or sliced almonds, and freeze for about 30 minutes.

Seeeee? Easy! These are my new favorite dessert.

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You do need to keep these cold so the chocolate doesn’t start to melt, but I love having them in the freezer and pulling one out on occasion for a satisfying dessert made of real ingredients and minimal sugar.

P.S. I know these aren’t traditional Christmas cookies, but I think they’d be a great addition! They would cater to every family member’s special dietary needs (gluten-free, dairy-free, paleo, vegan, vegetarian, etc.) and still taste amazing. Plus, you can make them ahead of time!

Here’s a quick video I made explaining how to make them!

No-Bake Chocolate Almond Butter Cups (GF, DF, Paleo, Vegan)

For the almond butter base:

  • 1 3/4 cups almond flour
  • 2 Tbsp almond butter
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp maple syrup, warmed if refrigerated
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla extract
  • pinch of fine grain sea salt, to taste

For the chocolate sauce:

  • 3 Tbsp coconut oil, melted
  • 3 Tbsp pure maple syrup, warmed if refrigerated
  • 2 Tbsp cocoa powder
  • pinch of sea salt, to taste

Optional toppings: flaked sea salt, sliced almonds, coconut, etc.

1). Line a muffin pan with liners and make sure there is enough room in the freezer for the muffin pan.

2). In a large bowl, combine all of the ingredients for the base. The dough should be a little bit sticky similar to the texture of cookie dough.

3). Equally distribute the dough into the bottom of the muffin pans (I got 9 thick cups). Press down until it is smooth and flat.

4). In a small bowl, combine the chocolate sauce ingredients, whisking together until smooth. Equally spoon the chocolate over the base of the cups. Top with flaked sea salt and/or sliced almonds, coconut, etc.

5). Place the muffin pan in the freezer for about 30 minutes before enjoying. Store remaining cups in the freezer until ready to eat. These are delicious straight from the freezer!

Servings: 9 (large) cups. Approximate Nutritional Information per Serving: Calories: 266 Carbs: 11g Fat: 21g Protein: 6g Fiber: 3g Sugar: 8g Points+: 7 Recipe adapted from here.

Adapted recipe courtesy of Audrey’s Apron. 

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

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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!

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Questions? Comments? Let me know!