I am feeling all of the fall flavors lately and finding ways to work the season’s best ingredients into every dish I make. This salad is bursting with those seasonal notes, combining roasted sweet potatoes, pepita-coated goat cheese bites, dried cranberries and a simple pumpkin vinaigrette made with pumpkin puree. The key to any good salad though is the base that it sits on – the greens! I build this harvest-inspired salad on Little Leaf Farms Red & Green Leaf Mix, which is grown locally in a greenhouse facility in Devens, Massachusetts!
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I polled my readers a few weeks ago to figure out what people were looking for in their Thanksgiving menu research and overwhelmingly there was a call for fresh takes on vegetable dishes. I think that people were generally looking for healthy vegetables but on a day like Thanksgiving I find it quite hard not to make even the poster-child of healthy veggies — cauliflower — a bit indulgent. Cauliflower is such a great ingredient because it can take on so many different flavors depending on how it’s prepared (see my garlic and herb cauliflower mash for another good example). This version starts with roasting the cauliflower for a nutty, caramelized flavor and then gets topped off with a quick sauce made of brown butter, a splash of bourbon and sweet maple syrup. Then it’s all tossed together with chopped walnuts and fresh parsley — it’s simple but so flavorful! Get the full recipe below, and check out all of my Thanksgiving recipes here!
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I am so excited to be kicking off all of my Thanksgiving recipe content today! Thanksgiving is my favorite holiday, and stuffing is my favorite Thanksgiving food — so of course that’s where we’re starting with our new recipes! This sweet and spicy sausage cornbread stuffing evolved as I was testing it, and I’m happy to report where it ended up was right at the corner of delicious and delectable. The stuffing gets a bit of spice from the hot Italian sausage crumbles, and a bit of sweet from the apple cider used to deglaze the pan and the dried cranberries dotting the top of the dish. It’s also full of seasonal flavors, like fragrant celery seed and fresh sage, all wrapped up in those tasty cornbread crumbles. The best part? You can make it all in a cast iron skillet and serve it in there too — one less dish to wash at the end of the night! Get the full recipe below, and check out all of my Thanksgiving recipes here!
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Please note: This post was created in collaboration with Chase Freedom Unlimited. All opinions, images and content are my own.
I took on one of my hardest projects yet in my most recent bake for my “be a better baker challenge” in collaboration with my friends at Chase Freedom Unlimited! Croissants have been on my to-bake list for ages; they’re one of my favorite French pastries but have always felt way too challenging to manage making at home. I started to feel a bit more confident after some of my bread baking and pretzel-making experiments, and a laminated dough felt like the most logical next step to continue to challenge myself.
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My very favorite treats are the ones that are a little bit salty and a little bit sweet! I worked with my friends at Family Circle Magazine to share some festive Halloween ideas in their October issue, and one the treats I made for the display was that perfect combination: popcorn balls! This recipe for popcorn balls is made with Sugar In The Raw®, honey, and a touch of butter. The natural molasses in the golden crystals of Sugar In The Raw® provides a great base when combined with the honey to keep the popcorn balls together.
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It’s soup season! I am so in love with this new soup recipe and couldn’t wait to share it today. I’ve been playing around with the idea of a loaded cauliflower soup for a while and this version just hit the spot! I started by roasting two heads of cauliflower and a head of garlic in the oven — it makes the cauliflower really rich and nutty. All that it needed for seasoning was a bit of olive oil and a sea salt with herbs (I use this brand!). Then you pulse the roasted cauliflower and garlic in a blender with some really good chicken broth and cracked black pepper, it’s as easy as can be. This soup is unintentionally dairy-free; when I was first testing it I had planned to stir in some cream at the end to give it a richer flavor, but just taste-testing it from the blender it was already so rich and flavorful I decided it didn’t need it! To finish it off, I topped it with some crispy bacon crumbles and chives — delicious! Get the full recipe below:
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Please note: This post was created in collaboration with Chase Freedom Unlimited. All opinions, images and content are my own.
This month’s progress on my “be a better baker challenge” in collaboration with my friends at Chase Freedom Unlimited is starting to take an autumnal spin! I shared in my last post in this series that one of my biggest takeaways on this goal journey is finding the motivation and inspiration to just bake. I tried to be more purposeful this month about seeking inspiration in new places to get that motivational charge.
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Oh boy, it’s a big day at Domestikatedlife headquarters! We have two big milestones happening today — Jane started her first day of preschool this morning (queue the tears — mine, not hers!), and today is the one year anniversary of my cookbook being published! It’s sort of like both of my babies have grown up — and with most large emotional changes in my life, I’m dealing with it by turning to comfort food, ha. I was totally feeling some warm, cozy, fall-cooking this week as we kicked off the month of October and decided to experiment with a new autumnal twist on a classic chili recipe. 
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Please note: This post was created in collaboration with Chase Freedom Unlimited. All opinions, images and content are my own.
I’m continuing to work on my “be a better baker challenge” in collaboration with my friends at Chase Freedom Unlimited. The project has been going on for a few months now, and I’ve learned a lot so far — practice makes perfect! One of the biggest takeaways that I’ve had as I tackle each new step working towards my goal, is that motivation (particularly on a warm summer day!) and inspiration can be my two biggest challenges. I have found that I get the best results when I’m feeling excited, motivated, and inspired by the baking challenge in front of me.
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Have you seen that funny meme about how adulthood is just taking everything you love and replacing it with cauliflower? It makes me laugh every time I see it because I feel like I have cauliflower’ed so many recipes – from cauliflower gnocchi to cauliflower mashed potatoes from cauliflower stir-fry to cauliflower stuffed peppers. You would think I would be done with it, but I have one more to add to the mix, this new recipe for cauliflower stuffed shells. The thing about cauliflower is that it can take on so many different flavors, and in this recipe it’s sautéed with lots of garlic before being folded into a ricotta cheese mixture. It gets totally hidden in garlic and cheese, in fact I served this to my family recently and no one knew the cauliflower was in there. So sneaky and so tasty – get the recipe below!
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