Recipe of the Week: Cinnamon Apple Cider Muffins

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Cinnamon Apple Cider Muffins

Ingredients

  • 4 tablespoons butter, softened
  • 1/3 cup plain or vanilla yogurt
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 2 large eggs
  • 1 cup white whole wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup applesauce (sweetened or unsweetened)
  • 1/3 cup apple cider
  • 1 teaspoon vanilla extract
  • 1 cup peeled, cored and chopped apple (about 1 large apple)

cinnamon/sugar topping

  • 2 tablespoons granulated sugar
  • 1/2 teaspoon cinnamon

 

 

Directions

  • Preheat the oven to 375 degrees. Lightly grease a 12-cup muffin tin with cooking spray, or use paper liners. Set aside.
  • In a large mixing bowl, or stand mixer, beat together the butter, yogurt and sugars until the mixture is light and fluffy. Add the eggs and beat well.
  • In a medium bowl whisk together the flour, cinnamon, nutmeg, baking soda and salt.
  • Add the dry ingredients to the batter. Mix until just combined. It’s ok if there are a few dry spots. Mix in the applesauce. Stir in the apple cider and vanilla. Gently fold the apples into the muffin batter.
  • Divide the batter evenly among the 12 muffin cups. They will be nearly full.
  • Sprinkle 1/2 teaspoon of cinnamon and sugar mixture on top of each muffin cup.
  • Bake for 17-20, minutes or until a toothpick inserted in the center comes out clean (watch the muffins carefully since each oven may vary slightly in temperature affecting exact baking time).
  • Let the muffins rest in the pan for about 5 minutes and then move to a wire rack to cool completely.

Notes:

  • I used half coconut oil and half butter and they turned out nice and moist.
  • I did not peel the apples.
  • We doubled the batch and got 18 standard and 12 mini muffins.

 

Source: http://togetherasfamily.com/2015/10/cinnamon-apple-cider-muffins/

Recipe of the Week: Caramel Apple Dip

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Caramel Apple Dip

Ingredients

  • 1 8 ounce block cream cheese softened
  • 1/3 cup sugar
  • 1 16 ounce container caramel dip or thick caramel sauce
  • 1/2 cup toffee bits

Directions

  • Place the cream cheese in a medium bowl and beat with a mixer until smooth and creamy.
  • Add the sugar and beat until thoroughly combined.
  • Spread the cream cheese mixture into an even layer in a 3 cup serving dish.
  • Pour the caramel dip or sauce over the cream cheese mixture. Spread into an even layer. Top with toffee bits and serve with sliced apples.

Notes:

  • I used the heath bar crumbles for both toffee and chocolate.
  • I tossed the apples with pineapple juice to prevent them turning brown.

 

Source: https://www.dinneratthezoo.com/caramel-apple-dip/

Recipe of the Week: Turkey Chili Stuffed Acorn Squash

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Turkey Chili Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved, seeded
  • 1 pound 93% lean ground turkey
  • ½ tsp kosher salt
  • 1/3 cup onion, chopped
  • 2 cloves garlic, crushed
  • 10 oz can Rotel mild tomatoes with green chilies
  • ½ cup canned tomato sauce
  • ½ cup water
  • ¾ tsp cumin
  • ¼ tsp chili powder
  • ¼ tsp paprika
  • 1 bay leaf
  • 6 tbsp shredded sharp cheddar cheese (omit for Whole 30 and dairy free)
  • Fresh cilantro, for garnish

 

 

Directions

  • Preheat oven to 400F. Spray a baking sheet with nonstick spray.
  • Place squash halves on the baking sheet, cut sides down. Bake until soft, 30 to 35 minutes.
  • Meanwhile, in a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and pepper.
  • When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat.
  • Add the can of Rotel tomatoes, tomato sauce, water, cumin, chili powder, paprika and bay leaf.
  • Cover and simmer over medium-low heat about 25 minutes stirring occasionally.
  • Remove bay leaf, flip the squash over and fill each half with ¾ cup chili.
  • Top with cheese and bake until melted, about 5 minutes. Top with cilantro.

 

Notes:

  • I used plain diced tomatoes instead of the Rotel tomatoes.
  • It would also be good if you added beans or other cut up veggies such as green or red bell peppers.

 

Source: https://skinnytaste.com/turkey-chili-stuffed-acorn-squash/

Recipe of the Week: Homemade Vanilla Extract

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Homemade Vanilla Extract

Ingredients

  • 2 vanilla beans fresh
  • 1 375-ml bottle vodka I buy a mid-grade brand like Smirnoff

 

Directions

  • Slit each vanilla bean down the center longways. Slide all four pieces into the vodka bottle.
  • Let sit for a minimum of a couple weeks so it can start to infuse.
  • If desired, transfer to decorative glass food-safe bottles to give as gifts.

Notes:

  • This makes a nice gift.
  • I used individual vanilla beans and placed them into decorative bottles and added the vodka to those.
  • I purchased the vanilla beans at Costco.
  • I found the decorative bottles at Target but you could also find them at a craft store or on-line.

 

Source: https://www.100daysofrealfood.com/how-to-make-homemade-vanilla-extract/

Recipe of the Week: AUNT VICKI’S GUMBO

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Aunt Vicki’s Gumbo

 

 

INGREDIENTS

 

  • 2/3 cup butter
  • 2/3 cup whole-wheat flour
  • 2 stalks celery diced
  • 1 onion small, diced
  • 1 green bell pepper diced
  • 1 clove garlic minced
  • 1 10-oz can stewed tomatoes chopped with juice
  • 2 cups chicken broth
  • 1 cup flat beer optional (can sub more stock instead)
  • 1 bay leaf
  • 1 teaspoon salt
  • pepper to taste
  • 1 pinch thyme dried
  • ½ cup parsley fresh, flat leaf, chopped
  • ½ teaspoon cayenne pepper
  • ¾ lb shrimp raw, peeled
  • ½ lb lump crab meat cooked, shredded
  • ½ pound sausage browned and sliced or crumbled, andouille or other variety
  • brown rice cooked
  • For Serving (optional)

 

 

DIRECTIONS

  • Add butter to large soup pot over medium heat. Once melted, sprinkle in flour and whisk together thoroughly. Keep whisking steadily over medium heat until mixture browns (about 10 – 15 minutes). This technique is called “making a roux.”
  • Dump diced veggies, onion, and garlic into pot. Stir and cook over medium heat until soft, about 10 minutes.
  • Add stewed tomatoes with juice, stir once, and cover. Stir 3 – 4 times over next 15 minutes.
  • Add chicken broth, 1 cup water, and 1 cup beer. Add all spices, stir once, and simmer uncovered for another 15 minutes.
  • Add cooked sausage and seafood and cook on medium heat until shrimp is done all the way through.
  • Serve over brown rice and sprinkle filé powder on top (optional). Provide hot sauce if desired.
    And don’t forget to freeze the leftovers!

Notes:

  • I have not tried this with the crab meat yet.
  • I generally do either the sausage or the shrimp.
  • I have also done with shredded turkey or chicken.

 

Source: https://www.100daysofrealfood.com/recipe-aunt-vickis-gumbo/

Recipe of the Week: Baked Oatmeal Casserole

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Baked Oatmeal Casserole

 

 

INGREDIENTS

  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp sale
  • 1 cup walnut pieces
  • 1 cup raspberries (any berries work)
  • ½ cup milk chocolate chips
  • 2 cups milk
  • 1 Tbsp butter, melted
  • 1 egg
  • 1 Tbsp vanilla
  • 1 ripe banana, peeled, cut into ½ inch slices

DIRECTIONS

  • Preheat oven to 375.
  • Spray the inside of a 10.5 x 7 inch baking dish with cooking spray and place on a baking sheet with a lip.
  • In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the raspberries and half the chocolate (save the other half for the top of the oatmeal)
  • In another bowl, whisk together the milk, egg, butter and vanilla.
  • Add the oat mixture to the prepared baking dish. Arrange the remaining raspberries, walnut and chocolate on top.
  • Add the banana slices to the top.
  • Pour the milk mixture over everything.
  • Gently shake the baking dish to help the milk mixture go throughout the oats.
  • Bake 35-40 minutes or until the top is golden brown and the milk mixture has set.
  • For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

Notes:

  • I made one with cut up peaches and blueberries that was amazing. (I used one cup of each in place of the raspberries and the walnuts)
  • You could use dark chocolate or even white chocolate if you prefer the flavor.
  • You could use pumpkin pie spice to add a little more character.

 

Source: The original source is no longer available.

Recipe of the Week: Turkey Sausage Skillet Casserole

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

4 Ingredient Turkey Sausage Skillet Casserole

 

 

INGREDIENTS

  • 5 links Turkey Sausage, casings removed I use Fit N Active from Aldi
  • 2 cups Corn kernels Fresh or frozen
  • 3 cups Broccoli Fresh or Frozen
  • 1/2 cup Low fat Mozzarella

 

DIRECTIONS

Saute Turkey sausage, breaking up large pieces until browned through completely. Add corn and broccoli and cook for another 10 min or until heated through. When meat and veggies are done, top with cheese, cover pan and turn off heat. Let sit for 5 min or until cheese is melted. Serve warm.

 

Notes:

  • I use sweet Italian sausage
  • I used fresh broccoli and frozen corn

 

Source: http://www.thisseasonstable.com/4-ingredient-turkey-sausage-skillet-casserole/

Recipe of the Week: Gnocchi Sausage and Spinach Soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Gnocchi, Sausage and Spinach Soup

 

 

INGREDIENTS

  • 1 yellow onion, diced
  • 1 roasted red pepper, diced
  • olive oil, for sauteing
  • sea or Kosher salt and fresh black pepper
  • 1 pound Italian sausage, ground or removed from casings, hot or sweet
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil, crushed between fingers
  • 32 ounces low-sodium chicken broth
  • 1 pound potato gnocchi
  • 2 cups fresh baby spinach leaves, rough chopped
  • 3/4 cup half & half or heavy cream (light is ok)
  • 1 heaping tablespoon fresh basil, chopped
  • fresh grated Parmesan cheese, for serving

 

DIRECTIONS

  1. In a large sauce pan or soup pot saute onion and red pepper in a couple of tablespoons olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic to onion mixture and saute until fragrant.
  2. Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.
  3. Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float (check package for cooking time). Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese.

 

 

Notes:

  • I use sweet Italian sausage
  • I use homemade chicken stock
  • I use heavy cream

 

Source: https://www.cinnamonspiceandeverythingnice.com/gnocchi-sausage-and-spinach-soup/

Recipe of the Week: Chicken Tortilla Soup

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Chicken Tortilla Soup

 

 

INGREDIENTS

  • 1 can (10 oz) enchilada sauce
  • 1 can (10 oz) corn
  • 1 can (10 oz) diced tomatoes, with juice
  • 1 can (10 oz) dark red kidney beans, drained
  • 1 can (4 oz) diced green chiles
  • 2 tbsp lime juice
  • 950 g boneless, skinless chicken breasts
  • ½ dry ranch packet
  • 1 bunch cilantro, chopped
  • 100g diced onion
  • ½ tbsp minced garlic
  • ½ tbsp olive oil
  • 4 chicken bouillon cubes
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup salsa
  • Water (to desired consistency; I used about 2 cups)

 

DIRECTIONS

  • Add olive oil, bouillon cubes, garlic and onion to the bottom of a soup pot. Brown until onions are translucent, stirring regularly.
  • Add everything else. Cook until chicken is done.
  • Remove and shred, then return to soup. Portion out.
  • Can be garnished with tortilla chips, shredded cheese, guacamole or sour cream.

 

Notes:

  • I use 15 oz cans in place of 10 oz cans.
  • I use frozen corn in place of canned corn.
  • I make my own enchilada sauce (https://www.gimmesomeoven.com/red-enchilada-sauce/)
  • I omitted the green chiles.
  • I used roughly 1.5 lbs of chicken (it’s what I had in the freezer)
  • I omitted the ranch packet
  • I used 3 cloves of garlic
  • I omitted the bouillon cubes and in place of those and the water I just added 2 cups of homemade chicken stock
  • I used homemade salsa
  • My children devoured this soup!

 

Source:

https://getmacroed.com/chicken-tortilla-soup/

Recipe of the Week: Spicy Black Bean Burgers

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Spicy Black Bean Burgers

 

 

INGREDIENTS

  1. 1/3 cup water (or 1/2 tablespoon olive oil)
  2. 1/3 red onion, diced small
  3. 1/2 jalapeño, diced small (optional; use more or less, to taste)
  4. 1/2 teaspoon minced garlic
  5. 1/2 cups oats (ground into a flour, any kind of oats works)
  6. 1/4 cup breadcrumbs (use gluten free if necessary)
  7. 2 tablespoons ground flaxseed
  8. 2 tablespoons nutritional yeast
  9. 1 teaspoon ground cumin
  10. 3/4 teaspoon sea salt
  11. 1/2 teaspoon chili powder
  12. 1/2 teaspoon paprika
  13. 1/4 teaspoon black pepper
  14. 1 red bell pepper, chopped
  15. 1 medium-sized carrot
  16. 1/2 cup fresh cilantro
  17. 1 15 oz. can black beans, drained and rinsed
  18. 1/2 cup corn
  19. burger buns (optional)

toppings

  1. lettuce, avocado, tomato, ketchup, mustard, kraut, vegan chipotle mayo, etc.

 

DIRECTIONS

  1. On the stovetop, heat a pan over medium-high heat. Add the water (or oil if not oil-free) and sauté the onion, jalapeño and garlic until soft, about 4-5 minutes. Turn off heat and set aside.
  2. In a food processor, blend up the oats to make a flour. Add in the breadcrumbs, ground flax, nutritional yeast, cumin, sea salt, chili powder, paprika and black pepper. Blend until well combined and transfer this dry mixture to a large bowl.
  3. Into the food processor, add the red bell pepper, carrot and cilantro. Blend/pulse until finely shredded (don’t overdo it or the veggies will get too watery). Transfer to the large bowl with the dry mixture.
  4. Into the food processor add the black beans and blend until mashed, with a few black beans still in tact, for texture. Transfer to the large bowl. Add in the corn and the sautéed onion mixture.
  5. Mix together with your hands. It is the best way! Then form into 5 patties. Lay them flat on a plate and cover with plastic wrap.
  6. Refrigerate for 30 minutes to set. This step is crucial!
  7. Remove from refrigerator and heat up the same pan on medium heat. Spray with nonstick spray and cook each patty until golden/browned, about 4 minutes on each side.
  8. Serve on a bun or over a salad with all the toppings!

 

 

Notes:

Mine didn’t hold together very well so I ended up adding in 2 eggs before making them into patties.

Source:

http://www.theglowingfridge.com/spicy-black-bean-burgers/