Brown Sugar Cinnamon Pecan Muffins

Winter muffins with the warm comforting flavors of brown sugar, cinnamon, and pecans.  What could be better than that?

Brown Sugar Cinnamon Pecan Muffins

When the temperature goes down I find that my oven use goes way up.  Lazy Sundays call for brunch and along with the savory dishes I have to have something on the sweet side.  So muffins are my go to breakfast bread.  They come together quickly and you can literally make a different flavor each time.  Plus we get some additional ones to eat on the go during the week.  

I love the combination of cinnamon and brown sugar.  It screams comfort food and with the addition of some chopped pecans we get that nutty crunch in there as well.  The perfect winter muffin!  This makes a small batch of 6 which you can easily double for 12 muffins if you prefer.

Enjoy!

What Ingredients do I need?

• fresh pecans
• cinnamon
• eggs
• low-fat milk
• canola oil
• all purpose flour
• light brown sugar or brown sugar alternative if using (for Keto, low carb)
• baking powder
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins (chocolate chips, shredded coconut, walnuts, granola, cinnamon chips) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

·        More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

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Brown Sugar Cinnamon Pecan Muffins

Makes 6

1 egg
1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup brown sugar or brown sugar substitute
2 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon ground cinnamon
1/4 - 1/3 cup chopped pecans 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, brown sugar, baking powder, salt, and cinnamon.  Stir just until combined.  Do not over mix.  Fold in chopped pecans.

Using a cookie scoop, add batter to a muffin tin to make 6 muffins.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

One Pot Cajun Chicken with "Modern" Succotash

One Pot Cajun Chicken with "Modern" Succotash is an easy weeknight meal that's bursting with flavors and full of veggies.

One Pot Cajun Chicken with "Modern" Succotash

During the busy holidays I love one pot meals that I can have on the table in 30 minutes.  This recipe features chicken that is cut into bite sized pieces, sprinkled with Cajun seasoning blend, and cooked quickly (think stir fry).  Then we move on to cooking the succotash which is a blend of vegetables.  It's popular in the South but my version has a more modern spin using corn, shelled edamame, cherry tomatoes, and green onions. The whole thing is then covered with a sauce that is luscious.  

You'll want to keep this dish in your rotation as it is a winner!  I served it over some basmati rice, but it would also be great over mashed potatoes, or polenta, and of course it will stand on its own as well.

Enjoy!

What Ingredients do I need?

• thin sliced boneless chicken breasts or 2 large regular cut chicken breasts
• Cajun seasoning - I love this one and this one
• olive oil - I love this brand
• frozen roasted whole kernel corn
• frozen shelled edamame
• dried thyme
• cherry tomatoes
• green onions 
• reduced sodium chicken broth
• heavy cream
• butter
• Dijon mustard
• Optional: hot cooked rice

Substitutions and Variations

• You can substitute lima beans for the edamame

• Use cut up pork tenderloin or turkey tenderloin instead of chicken

• Serve over rice, mashed potatoes, or polenta

• Use chicken thighs if you prefer

Kitchen Tips and Notes

• I used my Lodge 3 quart enameled cast iron dutch over for this dish.  It was the perfect size.  

• A stir fry wooden spatula is the perfect utensil to use in cooking this dish.
• I use serving bowls or serving platters to serve this family style.

• Remove the cooked chicken to a plate or a baking sheet until the vegetables and sauce and made.

• Measure out all your ingredients so that they are ready to go when you start cooking.  This is a fast dish.

• Do all your prep work before you start cooking to get dinner on the table faster.

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One Pot Cajun Chicken with "Modern" Succotash

serves 4

4 thin sliced boneless chicken breasts
2-3 tsp Cajun seasoning
2 Tbsp. olive oil
1 1/4 cup frozen roasted whole kernel corn
1 cup frozen shelled edamame
1/2 tsp dried thyme
10-12 cherry tomatoes, halved
1/4 cup sliced green onions (white and green parts) (about 2)
Kosher salt and freshly ground pepper
2/3 cup reduced sodium chicken broth
2 Tbsp heavy cream
2 Tbsp butter
2 tsp. Dijon mustard

Optional:  hot cooked rice

Cut chicken breasts in to bite sized pieces.  Sprinkle Cajun seasoning all over the chicken, tossing to coat.  In a large skillet or wok heat oil over medium high heat.  Add the chicken and cook about 6-7 minutes or until the chicken is done.  Make sure to toss and turn chicken often as it is cooking (like a stir-fry method).  Transfer cooked chicken to a plate and keep warm.

Add corn and edamame to the skillet.  Cook about 5 minutes or until crisp-tender.  Add in tomatoes and green onions.  Add in salt and pepper to taste.  Stir to combine and heated through.  Add broth and thyme.  Loosen any browned bits on the bottom.  Bring the broth to a boil and boil gently for 3-5 minutes or until broth is reduced by half.  Add in cream and butter and stir until melted.  Add in the mustard and stir to combine.  Add back in chicken and heat through.  Pour into a serving bowl or platter and garnish with a few cherry tomato halves and extra green onions if you with.  Serve over rice if desired.

Italian Sausage Soup

Make this richly flavored hearty Italian Sausage Soup in under 30 minutes.  It's a winter warmer soup!

Italian Sausage Soup

If you’re looking for an easy soup for a busy evening or even a quick lunch, this is it!  It's really flavorful and doesn't require hours of simmering on the stove.  I always love a good soup, especially during the fall and winter months.  It just gives me all kinds of comfort feels.

I was craving Italian flavors to I decided to make a variation of a sausage soup using turkey Italian sausage links that I removed from their casings for a little healthier version.   Pork Italian sausage can be used if you prefer.  I also included some onions, fresh chopped Roma tomatoes, zucchini, and baby spinach.  Add in a little wine and some broth and spices and soup in served!  All under 30 minutes.

There's nothing better than a soup that warms you up inside and tastes delicious.  This is one of those soups.  Perfect with a side salad and some crusty Italian bread to soak up all the scrumptious broth!

Enjoy!

What Ingredients do I need?

• turkey Italian sausage, mild or spicy, (I used sausage links removed from their casings)
• yellow onion
• fresh garlic
• red pepper flakes
• tomato paste
• Roma tomatoes
• low-sodium chicken broth
• red wine
• Italian seasoning
• small pasta such as rotini
• zucchini
• baby spinach

Substitutions and Variations

• Use pork Italian sausage or any other version of ground meat you would like

• Add 1/2 cup of rice instead of pasta - adjust the cooking time for the rice

• Add kale or Swiss chard instead of the baby spinach

• Add in mushrooms, green beans, carrots, celery, or bell peppers for a variety of vegetables and different flavor profiles

Kitchen Tips and Notes

• I don't want to add alcohol:  If you do not want to add in wine just add in more chicken broth instead.

• One pot dish:  This can be made all in one pot.  I use this cast iron Lodge Dutch oven and it's perfect for all of my soups.

• Pasta type?  Any small pasta will work with the recipe.

• Storing:  This soup will keep in the refrigerator for 3 days.  

• Freezing:  I would not freeze this soup by making it without adding the pasta.  Or you can just use rice and freeze it with that.  Once you thaw the soup you should make some fresh cooked pasta and add it to the soup at that time.  Freeze for up to 3 months.

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Italian Sausage Soup

serves 4-6

1 pound turkey Italian sausage, mild or spicy, removed from casings

1 tablespoon extra-virgin olive oil
1 yellow onion, diced
2 tablespoons fresh garlic, minced
Pinch red pepper flakes
1/4 cup (4 oz.) tomato paste
5 fresh Roma tomatoes, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
7 cups low-sodium chicken broth
1 cup red wine

2 teaspoons Italian seasoning
2 cups pasta
2 medium zucchini, halved and sliced
2 -3 large handfuls baby spinach

In a large Dutch oven or stock pot, heat olive oil. Add the turkey Italian sausage meat and the onion breaking up the meat with a wooden spoon while it cooks.  Cook until onions are translucent and meat is cooked through.  Add zucchini and cook for 4 minutes.   

Add garlic, pepper flakes, and tomato paste, and cook for 1 minute, stirring constantly.  Add wine and deglaze the pan by scraping the bottom with a wooden spoon.  Add tomatoes, salt, pepper, pasta, and chicken broth stir to combine. Bring to a boil then simmer for 10 minutes, until veggies are tender and pasta is cooked.

Stir in the spinach until wilted and serve.  

Fall Flavors: Quinoa Harvest Salad

My Quinoa Harvest Salad is bursting with fall flavors! Apples, pears, dried cranberries, quinoa and spinach are doused with a cider vinaigrette for a healthy, seasonal salad!

Quinoa Harvest Salad

When Fall hits I start wanting all the seasonal ingredients I can get.  I decided that our first salad of the season would combine some sweet/tart flavors mixed with multi colored quinoa.  I love to make large salad that we can eat with meals and as a snack all week long.  This one is perfect for that.

Tart apples, sweet pears, and tart dried cranberries are mixed with quinoa and baby spinach then tossed with a delicious cider vinaigrette.  It's the perfect harvest salad!  Never made your own vinaigrette?  Let me show you how easy it is.

Enjoy!

What Ingredients do I need?

Produce
Pears - I used D'Anjou
Apples - I used Envy

Baby spinach

Nuts and Dried Fruit
Dried Cranberries

Grains

Quinoa - I used a multi-colored variety

Pantry Items

Olive Oil

Apple Cider Vinegar

Dijon Mustard

Garlic clove

Substitutions and Variations

• Change up the salad greens:  Use any dark leafy green such as chopped kale or arugula

• Try adding squash: Roasted butternut or sweet potatoes

• Add nuts:  Think pepitas or pumpkin seeds, walnuts, almonds - or go nut free

• Change up the dried fruit:  go with raisins, golden raisins, dried cherries, or even apricots
• Try a different grain:  bulgur, farro, or quinoa would all be great choices

Kitchen Tips and Notes

• Make Ahead:  cook your quinoa on the weekend and then refrigerate until you make the salad during the week.
• Apples come in many varieties:  try Gala, Jazz, or Golden Delicious

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Quinoa Harvest Salad

serves 6

Salad

1 cup uncooked quinoa
2 apples, diced (I used an Envy apple)
2 pear, diced (I used D'Anjou)
2 cups baby spinach
1/3 cup dried cranberries

Apple Cider Vinaigrette

1/4 olive oil

2 Tablespoons apple cider vinegar

1 teaspoon Dijon mustard

1 tsp garlic, minced

pinch of salt & pepper to taste

Cook quinoa according to the package directions. Don't forget to rinse the quinoa to remove the bitterness.
Remove the quinoa from the heat and let it cool to room temperature.

In a large bowl combine the cooled quinoa, apple, pear, dried cranberries, and baby spinach.  Toss to combine.  

In a small jar mix together the apple cider vinaigrette ingredients.  

Pour the vinaigrette over the salad and toss to coat.  Serve at room temperature or cover and refrigerate until you are ready to serve.  

Halloween Dinner: Skillet Chicken Enchilada Casserole

My take on cheesy chicken enchiladas only requires one skillet for cooking and eliminates the all the stuffing and rolling! 

Skillet Chicken Enchilada Casserole

Weeknights call for quick meals and what could be better that a one pan meal where the cooking is all done in one pan and the clean up is a breeze.  Chicken Enchiladas are a favorite of ours but stuffing those tortillas takes extra time and on a weeknight I don't really want to bother.  This casserole type enchiladas have all the flavors but really is an easier assembly.  This would be perfect for your Halloween dinner or any weeknight meal this fall and winter.

For this meal I use my trusty cast iron skillet.  If you don't have one make sure to use and oven safe skillet and we will be starting this out on the stove and finishing it in the oven.  All the goodies from gooey cheese, soft tortillas, chicken, salsa, seasonings, and a large dose of veggies are covered with enchilada sauce and all mixed together in the same skillet.  It's heaven in a skillet!  You can add a side or rice and beans, or a side salad, but this is so loaded with veggies that it's pretty much a meal on it's own.

Enjoy!

What Ingredients do I need?

• fresh or frozen corn
• red bell pepper
• yellow onion
• fresh baby spinach
• cooked chicken breasts
• red enchilada sauce
• salsa
• corn tortillas
• cheddar cheese
• grape tomatoes
• cilantro

Substitutions and Variations

• Use shredded pork or beef
• Change up the vegetables - mushrooms, green chilies, anaheim chilies, black beans, mexicorn

Kitchen Tips and Notes

• For best results, refrigerate and freeze leftovers without the toppings and add them after reheating.
• Charring the veggies in a cast-iron skillet adds depth of flavor.
• To make ahead: Cook the vegetables up to 1 day ahead and refrigerate.

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Skillet Chicken Enchilada Casserole

serves 6

2 tablespoons olive oil
1 cup fresh or frozen corn 
1 sliced red bell pepper
½ cup diced yellow onion
2 large handfuls baby spinach
2 cooked chicken breasts, shredded
8 oz can red enchilada sauce
1 cup prepared fresh salsa
8 corn tortillas, cut into 1-inch-thick strips
1 ½ cups shredded cheddar cheese
1 cup halved grape tomatoes
¼ cup chopped fresh cilantro


Preheat oven to 350°F.

Heat oil in a large cast iron or ovenproof skillet.  Add corn, bell pepper, and onion.  Cook, until charred, 7 to 10 minutes. Gradually add spinach in batches; cook, stirring frequently, until wilted, 1 to 2 minutes.

Stir in chicken, enchilada sauce, and salsa until combined. Gently stir in tortilla strips. Sprinkle with cheese. Transfer to the oven and bake until bubbly, about 15 minutes.

Top the casserole with tomatoes and cilantro.