Truffle Cacio e Pepe with Creamy Burrata

1 pound spaghetti or bucatini

1 tablespoon freshly cracked pepper

3 tablespoons truffle or regular butter

1 tablespoon truffle oil

1 cup freshly grated Pecorino-Romano or Parmigiano Reggiano cheese

2 balls burrata

Fleur de sel or your favorite finishing salt

Truffle honey or regular honey, optional

Bring a large pot of heavily salted water to a boil for the pasta. Boil the pasta until al dente - I have found this is usually about 2 minutes less than the package directions. Using tongs, pull out the pasta and place in a large bowl. Keep the pot of pasta water - you will need it later to bring the sauce together.

In a large sauté pan over medium-low heat, add the cracked pepper and cook for 30 seconds to one minute or until fragrant. Stir in the butter and olive oil until melted. Ladle in 1/2 cup of pasta water into the pan and stir until everything is combined. Turn off the heat, then add the cooked pasta with 1/2 cup of the cheese and about 1/2 cup of of pasta water. Toss together with tongs until creamy. Then add the rest of the cheese and more pasta water and toss together.  Continue adding pasta water and cheese until a desired creaminess is reached. It should be light and extra creamy. Serve in pasta bowls, top with burrata, more pepper, a sprinkle of fleur de sel, and a light drizzle of honey, if desired.

Brown Butter Halibut over Pumpkin Grits & Crispy Brussels

You can’t get more fall than this recipe - brown butter, pumpkin, creamy grits, roasted Brussels, cinnamon - all the best, coziest flavors are here in this dish. Paired with the light, flaky halibut, everything comes together deliciously! This one is a fall favorite for us. It’s the definition of restaurant quality and deserves a great bottle of wine to pair!

1 pound sliced Brussels sprouts

1 tablespoon olive oil

Kosher salt and pepper

2 cups milk

1/2 teaspoon cinnamon

1 cup stone ground grits

4 ounces cream cheese

1 stick salted butter

3/4 cup canned pure pumpkin purée

1 tablespoon maple syrup

4 halibut filets

1 tablespoon garlic powder

Handful sage leaves

Preheat oven to 425 degrees. On a baking sheet, toss together the Brussels sprouts, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 15 to 20 minutes or until crispy. Place a large pot over high heat and add the milk, 2 cups water, 1 1/2 teaspoons salt and pepper, and cinnamon. When bubbling, whisk in the grits then simmer. Cover and cook for about 15 to 20 minutes or until liquid is absorbed but grits are still very creamy - uncovering every few minutes to stir as they cook. Take off the heat and stir in the cream cheese, 2 tablespoons butter, sweet potato purée, and maple syrup. Taste and add more salt if needed. Heat 1 tablespoon of butter in a sauté pan over medium-high. Pat halibut dry using paper towels then sprinkle on all sides with salt, pepper, and garlic powder. Cook for about 3 minutes on each side. Set fish aside on a plate. Add the remaining butter to the pan and let cook until golden. Add the sage and cook until butter is toasty and brown. Plate grits and Brussels side by side, halibut on the top, and spoonfuls of brown butter drizzled.

One Pot Cheesy Chili Mac

Every October, we have a little tradition we call “Camptoberfest” - a camping trip we take to kick off Halloween season. I cook over the fire, we eat a lot, drink a lot of beer, tell scary stories, and have so much fun. This Cheesy Chili Mac makes the menu every year. It’s perfect to make pre-camping trip and reheat over the fire. But if you don’t have a camping trip planned, you can enjoy it in your backyard fireside or keep it indoors for a cozy night in!

1 tablespoon olive oil

1 pound ground beef

1 onion - chopped

1 green bell pepper - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1-2 chipotle peppers in adobo sauce - minced

1 1/2 tablespoons chili powder

1 tablespoon cumin

4-6 cups chicken broth

1 (28 ounce) can fire roasted diced tomatoes

1 can red kidney beans - drained and rinsed

1 can black beans - drained and rinsed

2 cups macaroni or shell pasta

2-3 cups grated cheddar cheese

Heat olive oil in a soup pot over medium-high heat. Cook the ground beef until browned. Add the onion and green pepper with a heavy dash of salt and pepper. Cook until veggies are soft - about 4 minutes. Add the garlic, chipotle peppers, chili powder, and cumin. Stir everything together and cook for one more minute. Add the chicken broth, tomatoes, kidney beans, black beans, and pasta. Bring to a boil and simmer until pasta is al dente - watch it close so it doesn’t overcook and get mushy. Take the pot off the heat and slowly add the cheese, stirring each time. Taste for seasoning and add more salt if it tastes bland. Serve and top with more cheese if desired.

Spinach, Smoked Mozzarella, & Crispy Prosciutto Squash Boats

Not trying to be dramatic, but this is truly one of my new favorite recipes. And I have to admit, I have made spaghetti squash many a times and never much cared for any of the recipes. This one is a totally different story! It’s so next level, I can’t even explain. It’s a must-make!

4 servings

2 medium spaghetti squash - halved, seeds removed

2 tablespoons olive oil

Kosher salt and freshly cracked pepper

2 (8 ounce) packages frozen spinach - thawed, squeezed dry

1 cup ricotta cheese

1 cup grated smoked mozzarella + 1 cup diced

(You can also use regular mozzarella and toss in a few dashes off liquid smoke)

1/2 cup grated smoked or regular Gouda

1/4 cup apple cider vinegar

5 garlic cloves - minced

2 tablespoons minced rosemary

1/4 teaspoon grated nutmeg

4 ounces prosciutto - cut into small pieces

Preheat oven to 425 degrees. Place the squash cut side up on a baking sheet. Drizzle the insides and tops with olive oil and sprinkle with salt and pepper liberally. Roast for 30 to 40 minutes or until soft. In a bowl, mix together the spinach, ricotta, grated smoked mozzarella, Gouda, apple cider vinegar, garlic, rosemary, nutmeg, and a heavy dash of salt and pepper. Take the pooled liquid from inside the cooked squash, pour into the mixture, and mix again until throughly combined. Fill the insides of the squash evenly with the spinach mixture, top with the diced mozzarella, and scatter the prosciutto over the tops. Bake again for 10 minutes or until cooked through and bubbly. Serve warm.

Spiced Maple Salmon over Brown Butter Sage Cauliflower Mash

This cauliflower mash is in my cookbook and on my main personal chef dinner menu, so I decided to give it a little update with all fall flavors! The spiced maple salmon just adds an even cozier touch. This is a big bowl of fall goodness!

Cauliflower:

1/2 stick salted butter

1 tablespoon chopped sage + 10 whole leaves 

1 head cauliflower florets

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Salmon:

4 (5-6 ounce) filets salmon

Kosher salt & freshly cracked pepper

2 tablespoons butter

1 tablespoon maple syrup

1/2 teaspoon cinnamon

Pinch allspice

Squeeze of lemon

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a high speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. Transfer to a bowl and set aside until ready to plate (this can also be refrigerated for up to 3 days).

Preheat your oven to broil. Season the salmon with salt and pepper on both sides. Heat a cast iron pan over medium-high heat and add the butter. Swirl around until melted and golden then add the maple syrup, cinnamon, all spice, and lemon juice and wish everything together. Place the salmon, skin side up into the pan - don’t move! Let cook 3 to 4 minutes, flip, then transfer the pan to the oven to finish cooking and get the tops of the salmon extra crispy - 4 to 5 minutes. Reheat the cauliflower mash in the microwave until piping hot. Plate the cauliflower with the salmon on top and drizzle with the remaining brown butter and whole sage leaves. 

Smoky Chicken and Apple Cider Stew with Crispy Sweet Potato Spirals

When a chill is in the air, I can literally eat soup for every single meal. And sometimes I do! I’ve mentioned before, I have my go-to soups that I make on repeat including Paula Deen’s Chicken Noodle, Rachael Ray’s Why-The-Chicken-Crossed-The-Road-Santa-Fe-Tastic Tortilla, Ina Garten’s Tomato Basil, and my own Chicken Corn Chowder. I’ve run into a lot of soup recipes that are just ok, so I tend to keep those 4 on repeat. This one is unique, fun, and simply delicious! And it just may become the 5th one on repeat.

3 tbsps butter

1 large yellow onion - diced 

3 sticks celery - diced 

3/4 cup diced carrot 

Kosher salt and freshly cracked pepper 

4 garlic cloves - minced 

2 tablespoons flour

2 cups apple cider 

4 cups chicken stock, plus more for thinner soup

3/4 cup heavy cream

1/3 cup wild rice 

1 1/2 tablespoons liquid smoke 

1 tablespoon sriracha 

4 cups spiralized sweet potato

2 tablespoons olive oil

2 tablespoons corn starch

Breast meat from one rotisserie chicken - meat shredded, skin and bones discarded 

1/4 cup minced parsley 

Preheat your oven to 400 degrees. Heat butter in a heavy bottom soup pot over medium heat. Add the onion, celery, carrots, and a heavy dash of salt and pepper. Cook the veggies until softened. Add the garlic and flour and cook for 2 more minutes. Pour in the apple cider and scrape up the brown bits from the bottom of the pot. Add the chicken stock, heavy cream, rice, liquid smoke, and sriracha and bring to a slight boil. Simmer until rice is cooked - about 35 minutes. 

While the soup cooks, make the crispy sweet potatoes. On a parchment-lined baking sheet, toss together the sweet potato, olive oil, corn starch, and a heavy dash of kosher salt (they should be salty like French fries). Bake for 10 minutes then take out of the oven and toss around. Bake for another 10 to 12 minutes or until crispy. Take out and let sit - they’ll get crispier as they sit. Add the chicken and parsley to the soup and stir until combined. Taste for seasoning and add more salt and pepper if needed. Ladle soup into bowls and top with the crispy sweet potatoes. 

Crispy Prosciutto & Caramelized Onion Butternut Squash Lasagna

Ok, folks. I don’t know how else to say it: If this dish isn’t on your holiday table, you’re simply doing yourself a disservice. It’s been tested and approved by not only myself and my husband but also by clients and a Friendsgiving table of 10+ bloggers. Of all the dishes I made for Friendsgiving, this one won the favorite award. Every layer is cheesy, creamy deliciousness with a slight sweetness from the maple syrup caramelized onions and a tiny bit of crunchy meatiness from the crispy prosciutto. You can forgo the prosciutto to make it vegetarian. You don’t want to do Thanksgiving or any upcoming holiday without this dish on your table!

6 to 8 servings 

5 cups cubed butternut squash

4 tablespoons olive oil

Kosher salt and freshly cracked pepper 

1 tablespoon unsalted butter, plus more for greasing

2 large sweet onions - sliced thin 

2 tablespoons maple syrup 

2 tablespoons minced sage

1 (16 oz) container whole milk ricotta 

1 cup Parmesan 

1 (8 oz) container creme fraiche 

1 teaspoon anchovy paste (or sub salt but I highly recommend the anchovy paste - trust me)

1/4 teaspoon nutmeg 

1/2 pound no boil lasagna noddles 

4 ounces grated fontina cheese 

8 ounces fresh mozzarella pearls or whole mozzarella torn into pieces 

3 to 4 ounces prosciutto - torn into pieces 

Preheat your oven to 350 degrees. On a large baking sheet, toss together the butternut squash, 3 tablespoons of olive oil, and 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of freshly cracked pepper. Bake for 25 to 30 minutes or until soft.

While the squash cooks, heat the other tablespoon of olive oil and butter in a large sauté pan over medium heat. Add the onions, a heavy dash of kosher salt and pepper, and the maple syrup. Cook until brown and caramelized. Add the sage and cook for one more minute. 

In a large mixing bowl, add all but 1/2 cup of the cooked butternut squash and roughly mash with a fork or potato masher. Add the caramelized onion, ricotta, and Parmesan. Stir together until combined. In a medium mixing bowl, whisk together the creme fraiche, anchovy paste, and nutmeg with 1/4 cup of cold water. Keep adding water until smooth and the consistency of white pasta sauce - it should be thin but not watery. 

Turn your oven temperature up to 400 degrees then build the lasagna. Start by greasing an 8 x 12 inch baking dish. Spoon a thin layer of white sauce evenly into the bottom. Top with the lasagna noddles, a layer of butternut squash mixture, and a thin layer of white sauce. Repeat 3 more times, ending with white sauce on the top. Evenly sprinkle the fontina, mozzarella, and reserved squash cubes over the top. Top with pieces of the prosciutto. Bake for 30 to 35 minutes or until golden and bubbly. 

​Mediterranean Trio Grain Bowl

Yes, it’s April and I’m late to the Meatless March party. But truth is, I’ve been going meatless on the regular for several months now. No, I’m not becoming vegetarian or vegan, but I do eat that way pretty often now. Grain bowls are a great meatless, make-ahead dinner and they last for several days in the fridge. Ones like this are meant to be served cold, so no re-heating necessary - just take it out and eat it! Don’t be intimidated by the long grocery list. A lot of the ingredients are repeated and everything can be made ahead and refrigerated for several days.

4 servings

Zesty Quinoa:

1 cup dry quinoa

1/4 cup minced cilantro

1 tablespoon olive oil

1 teaspoon ground cumin

1 lime zested and juiced

Pinch pepper flake, to taste 

Pinch kosher salt, to taste 

Pesto Barley:

1 cup dry barley

1/4 cup store-bought or homemade pesto

1 tablespoon fresh squeezed lemon juice

Pinch kosher salt, to taste 

Cauliflower Rice:

1 tablespoon olive oil

1 small shallot - chopped

3 garlic cloves - chopped

1/2 teaspoon oregano

2 cups store-bought cauliflower rice

2 cups chopped spinach

Kosher salt and freshly cracked pepper, to taste 

Tzatziki Sauce:

1 1/2 cups plain yogurt

1 cup finely chopped seedless cucumber

2 tablespoons minced red onion

1 tablespoon minced dill

1 tablespoon extra virgin olive oil

1 large garlic clove - minced

1/2 lemon zested and juiced

Kosher salt, to taste 

Italian Salsa Verde:

2 cups parsley

2 garlic cloves

1 tablespoon capers

1 teaspoon anchovy paste

1 lemon - juiced

Kosher salt and freshly cracked pepper

1/3 cup olive oil, plus more if needed

Optional:

1 cup feta, for serving

1 1/2 cups olives, for serving

Lemon wedges, for serving

Set 2 large saucepans on the stove. Add the quinoa to one and barley to the other and cook with water according to the package directions. When the quinoa is done, fluff with a fork and add the cilantro, olive oil, cumin, lime zest and juice, pepper flake, and salt to the cooked quinoa and stir together until combined. When the barley is done, add the pesto, lemon juice, and salt to the saucepan and stir together until combined. Refrigerate until ready to use.

While the grains are cooking, cook the cauliflower rice. Heat olive oil in a sauté pan over medium low heat and add the shallot, garlic, and oregano. Cook for one minute or until fragrant then add the cauliflower and spinach with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss together and cook for about 3 to 4 minutes or until soft and the consistency of rice. Refrigerate until ready to use.

Make the sauces. In a medium bowl, combine the yogurt, cucumber, red onion, dill, olive oil, garlic, lemon zest and juice, and a dash of salt. In a food processor, add the parsley, garlic, capers, anchovy paste, lemon juice, and a dash of salt and pepper. Pulse until chopped then stream in the olive oil, with the processor running, until smooth. Both sauces can be refrigerated until ready to use.

Build the bowl by spooning the quinoa, barley, and cauliflower rice into a 4 serving bowls next to each other. Top with both sauces and the feta, olives, and lemon wedges if using. 

Cacio e Pepe

I met my best friend Ginger in college when she pledged my sorority and after talking to her I discovered our families lived on the same street and she had been at my senior prom. How we never met until college, I will never know but I’m glad we did. After college, we both moved back to Memphis and are closer than ever. Last year, we combined our love of travel and pasta and took our first trip to Italy with our husbands. We couldn’t stop eating pasta the entire time we were there but when we were in Rome, we discovered a local staple and the pasta that Ginger would beg me to make when we got home: Cacio e Pepe. To me, this dish screams “italian,” not because it’s pasta and not because it’s delicious but because it’s simple. The one thing about Italian cooking I’ve learned: their ingredient list isn’t always long but their quality of ingredients and skill in the kitchen is long-lived and what makes their food some of the best in the world. Cacio e Pepe is one of those dishes - With only 5 ingredients, you could call it a simple dish but timing and detail is everything when making this pasta. 

Grocery list (4 servings):

• 8 oz block Parmesan cheese

• 8 oz block Pecorino Romano cheese

• Kosher salt

• 1 lb good quality Bucatini or Spaghetti

• 2 tsp or to taste freshly ground black pepper, plus more for serving

Directions:

1. Heat oven to 400 degrees. Make the Parmesan crisps by freshly grating the parmesan cheese, then on a silicone lined baking sheet, pour ¼ of the grated cheese onto the silicone mat and lightly press down. Do this 3 more times, making sure there's at least ½ inch between each circle, until you have 4 parmesan circles. Bake for about 4 minutes or until crisp and light golden. Let cool, then using a spatula, lightly lift the crisps from the mat, being careful not to break them. Set aside until ready to serve.

2. Grate the Pecorino cheese and set aside. Bring a heavily salted pot of water to a boil. Boil the pasta according to the directions on the package or until al dente. This is very important-- pasta needs to be cooked through but have a firm bite to it. You can only get this perfect by closely watching the pasta and testing a noddle at a time until it’s ready. A good quality pasta will will usually take 11 to 13 minutes.

3. When the pasta is almost done, heat a large microwave proof bowl until warm to the touch. When the pasta is perfectly al dente, using tongs, place it directly into the bowl from the boiling water. Don’t be worried about getting water into the bowl, you will need it to create the sauce. Slowly add Pecorino cheese and a little pasta water to the pasta, vigorously stirring everything together until the cheese melts and it creates a creamy sauce. If the sauce seems to dry, add more pasta water. It’s important to not drain your pasta water until the sauce is the perfect creamy consistency.

   * Don't add the cheese too quickly or it will clump rather than cream.

4. Add black pepper, toss one last time. Serve on plates and garnish with parmesan crisps and more fresh ground pepper

   CHEERS TO HAPPY EATING!!! 

All Day Green Eggs and Ham Recipes

Happy Dr. Seuss Day! Bring on the green eggs and ham! I have always wanted to do this - every year when Dr. Seuss Day rolls around, I think I want green eggs and ham. This year, I planned and tested 3 delicious green eggs and ham recipes - breakfast, lunch, and dinner! You can eat it all day if you wish! 

Breakfast:

Green Eggs and Ham Open-Faced Omelet

1 serving

Cooking spray

2 large eggs

1 handful spinach

2 tablespoons Parmesan

1/4 teaspoon Italian seasoning

1/8 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1 slice ham

Microgreens or arugula (optional)

Spray a small sauté pan with cooking spray then set over medium-low heat. Crack eggs into a blender then add spinach, Parmesan, Italian seasoning, pepper flake, and a heavy sprinkle of salt and pepper. Blend until completely combined and green. Pour into skillet and cook until almost completely set. Flip the omelet and cook for just about 15 seconds more so the top is set. Flip over onto a plate and top with ham and microgreens.

Lunch:

Green Egg Avocado Toast with Crispy Prosciutto

1 serving

Cooking spray or olive oil

1 slice prosciutto

2 hard boiled eggs (yolks discarded)

1/4 ripe avocado - cubed

2 tablespoons minced fresh basil

2 teaspoons extra virgin olive oil

1 teaspoon fresh squeezed lemon juice

1 teaspoon white balsamic reduction

Kosher salt and freshly cracked pepper

1 slice toasted whole grain toast

Microgreens (optional)

Spray a small sauté pan with cooking spray or drizzle with olive oil. Place over medium heat. “Fry” the prosciutto on both sides until crispy like bacon (about 2 to 3 minutes per side). Set aside on a paper towel until ready to use.

Chop the boiled egg whites and place in a bowl with the avocado. Stir around until avocado is creamy and eggs are coated and green. Add the basil, olive oil, lemon juice, balsamic reduction, and a heavy sprinkle of salt and pepper. Stir until combined, taste for seasoning, and add more salt and pepper if needed. Pile on toast and break the crispy prosciutto over the top. Finish with microgreens if desired.

Dinner:

Green Eggs and “Ham” Pesto Carbonara

4 servings

Kosher salt

1 cup packed basil leaves

1/3 cup Parmesan, plus more for serving

1/4 cup olive oil

1/4 cup pine nuts

3 roughly chopped garlic cloves

2 whole eggs

4 egg yolks

Freshly cracked pepper

1 pound good quality, dried spaghetti

8 slices thick-cut bacon, chopped

Bring a large pot of salted water to a boil. To a high speed blender or food processor, add the basil leaves, Parmesan, olive oil, pine nuts, and garlic. Pulse until it all comes together into a pesto. Add the eggs and 1/2 teaspoon of salt and pepper and blend on high until smooth.

When the water is boiling, cook the spaghetti until al dente - checking constantly to make sure you haven’t over cooked the pasta (Note: the amount of time most package directions give on pasta is too much - check it extra early).

While the pasta is cooking, fry the bacon in a large sauté pan until slightly crisp. Set aside on a paper towel lined plate. Turn the heat off and wipe out the pan. When the pasta is finished, transfer it to the sauté pan with the egg mixture, bacon, and a ladle of pasta water - you want the pan to still be warm but not too hot or you may scramble the eggs. Stir the pasta around, adding pasta water as needed to make it extra creamy. Serve with extra Parmesan.

Sausage Kale Soup with Sage Chestnut Pesto

For those cozy nights in, this soup is hearty without all the heavy stuff. The fall flavors are a soup party in your mouth. And the leftovers are even better the next day. The pesto is herby and creamy and perfect for the season - make an extra batch for pasta or crostini! 

Pesto: 

1 1/2 cups stemmed, well-chopped Lucinato or Tuscan Kale

1/2 cup sage leaves

7 peeled, cooked chestnuts (you can find these during the season in the fridge section or canned)

2 tablespoons apple cider vinegar

Kosher salt, freshly cracked pepper

3 tablespoons good-quality extra virgin olive oil

1 tablespoon olive oil

1 onion chopped

1 1/2 cups sliced rainbow or regular carrots

Kosher salt, freshly cracked pepper

3 fully-cooked, spicy chicken sausage links - crumbled or chopped

1 tablespoon dried thyme 

1 teaspoon lemon pepper

7 cups chicken stock

1 (2 inch) Parmesan rind

1/4 pound Pipe pasta or similar

Make the pesto. Combine the kale, sage leaves,  chestnuts, vinegar, about 1/4 teaspoon salt and pepper, and olive oil in a food processor. Pulse until smooth. Refrigerate or set aside until ready to use.

Heat olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrots, and a heavy dash of salt and pepper and sauté until soft. Add the sausage, thyme, and lemon pepper and sauté another minute. Pour in the chicken stock and add the Parmesan rind and pasta. Bring to a boil then summer until pasta is cooked but al dente. Mix in the pesto, taste for seasoning, and add more salt and pepper if needed.

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

Roasted Maple Creamed Corn 

 Smoky Autumn Salad

 Truffled Turkey Breast with Truffle Gravy 

 Sweet and Spicy Roasted Squash

Roasted Maple Creamed Corn

Can Thanksgiving be healthy without having to give up your favorites? It can definitely be HEALTHIER! This roasted cream corn is a great example, and it only takes about 5 minutes to make. Maple replaces sugar, lower fat products replace the cream and butter. The best part, it tastes as good as the full-fat version! 

2 tbsp reduced fat Irish butter - softened

1 lb bag frozen roasted corn - thawed (Trader Joes has a fabulous one)

2 tbsps maple syrup

1/2 cup light cream, plus more for thinning 

1/2 tsp kosher salt - to taste

1/2 tsp freshly ground black pepper

1 tbsp flour

1/4 cup Parmesan cheese

Parsely - optional

In a large sauté pan, heat 1 tablespoon of the butter over medium low heat. Add the corn, maple syrup, cream, salt, and pepper and stir together. Bring to a slight boil for one minute and lower the heat. In a small bowl, mix together the remaining tablespoon of butter with the flour until it becomes a thick paste and add to the corn. Cook for about 2 minutes until thick. If it gets too thick, add a little more cream until desired consistency. Transfer to a bowl. Top with Parmesan and parsley.  

Sweet and Spicy Roasted Squash

Thanksgiving is upon us, and I can't think of anything more suitable than squash to serve with your turkey and ham for the big day! It's the perfect side dish without being uber-Thanksgiving traditional. Plus, it's a little healthy and you'd never know it! 

1 large butternut squash 

2 medium acorn squash 

Olive oil

Kosher salt 

Pepper 

3 tbsp maple syrup

1 tsp cinnamon 

Pinch red pepper flake, to taste 

Heat oven to 450 degrees. Peel the butternut squash. Cut off the rough ends then cut in half lengthwise and scoop out the seeds with a spoon. Cut each half into two shorter halves then cut into 1 inch sticks and moons. Cut the ends off the acorn squash then cut in half lengthwise and scoop the seeds out with a spoon. Slice into 1 inch moons - keep the skin on these! 

Place all the squash on a large sheet pan lined with foil. Drizzle olive oil evenly over the squash then sprinkle with plenty of salt and pepper. Drizzle the maple syrup and sprinkle the cinnamon and red pepper flake. Toss together with your hands until all squash is covered in the oil and spices.

Roast in the oven for 15 to 20 minutes or until the squash is slightly soft and caramelized. 

Brown Butter and Crispy Sage Cauliflower Mash

Thanksgiving is typically a day where calories don't count, but it never hurts to have a few healthier dishes at your table. I'll be honest, when I eat this cauliflower mash, I don't even miss mashed potatoes. The brown butter and sage give it such a warm fall flavor, and the (fat free) cream cheese gives it such a fluffy, creamy texture. I love this cozy side dish - it'll be at my table all season. 

1/2 stick butter

1 tablespoon chopped sage + 7 whole leaves 

1 head cauliflower florets  

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. 

Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a higher speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. When ready to serve, transfer to a bowl and top with the remaining brown butter and whole sage leaves. 

Smoky Autumn Salad

Weekly dinner table or Thanksgiving side, this salad is everything I love about fall and NEEDS to be on your table asap. Smoked Gouda, sweet potato, and smoked almonds... need I say more?! So many unique flavors going on here from sweet and salty to creamy and smoky -  complete with a hint of that cinnamon holiday flavor we all love so much. I can't put into words enough how great this is - I've had few salads I like more - I guess that sums it up? 

 Dressing:

3 tablespoons maple syrup

3 tablespoons olive oil

1 tablespoon Dijon mustard

½ teaspoon cinnamon

Kosher salt and freshly cracked pepper

Salad:

1 large sweet potato – peeled and cubed into 1/2-inch cubes

1 tablespoon olive oil

1 tablespoon maple syrup

½ teaspoon cinnamon

½ teaspoon kosher salt

¼ teaspoon freshly cracked pepper

4 cups spinach

4 cups arugula

1 cup smoked almonds – roughly chopped

1 cup smoked gouda – shredded

In a glass jar or plastic container with a lid, add the maple syrup, olive oil, Dijon, cinnamon, and a dash of salt and pepper. Shake together until combined.

Heat oven to 400 degrees. On a baking sheet covered in foil, toss together the sweet potato cubes with the olive oil, maple syrup, cinnamon, kosher salt, and pepper. Roast for 12 to 15 minutes or until slightly golden and tender. Set aside to cool.

In a salad bowl, mix together the spinach and arugula. Top with the cooked sweet potatoes, smoked almonds, and smoked gouda. Pour the dressing over the top and toss together.

Green Goddesses Chicken Salad with Apple and Avocado

Green Goddess dressing rarely gets a rap of being healthy but this one actually is. This is one of the best chicken salads I have ever made/eaten, and it's perfect for a summer party or picnic! The apple and avocado make it a little sweet, crunchy, creamy, and decadent - and in my opinion, it's what makes this salad over the top delicious! 

1 1/2 pounds boneless skinless chicken breasts 

1 tablespoon olive oil

Kosher salt and freshly cracked pepper

1 cup plain yogurt or Greek yogurt

3 tablespoons low-fat mayonnaise

1/2 cup parsley leaves

1/2 cup roughly chopped basil leaves

2 tablespoons tarragon

2 tablespoons chives

1 small garlic clove - peeled and chopped

2 teaspoons anchovy paste

1 large lemon - juiced

2 tablespoons extra virgin olive oil

1 large Granny Smith apple - diced small

1 large avocado - pitted and cubed

1 loaf sourdough bread - sliced and grilled

Arugula (optional)

Heat oven to 425. Rub chicken breasts on both sides with olive oil and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes or until cooked through. Let cool.

In a food processor, add the yogurt, mayonnaise, parsley, basil, tarragon, chives, garlic, anchovy paste, lemon juice and olive oil. Blend together until completely combined and creamy. Sauce should be slightly green - you may have to scrape the sides down and few times to get the right consistency.

Cube cooled chicken and place in a large bowl. Add the dressing and apple and mix together throughly. Lightly fold in the ripe avocado so they stay somewhat cubed. Serve on grilled sourdough with arugula if desired.

Pickled Peach Salad with Smoked Almonds and Cranberry Goat Cheese

Peaches are my go-to this time of year. If I'm at a farmer's market, I'm getting a whole lotta them. Since my Peach Buratta Salad from the cookbook, this is the best Peach Salad I've ever made!! Y'all, this is mind-blowing good and should be your new weeknight favorite! 

 4 servings 

Pickled Peaches:

4 peaches - core removed and cut into thick slices

1/2 small red onion- sliced thin

1 1/2 cups white vinegar

1 1/2 cups water

1/4 cup sugar

1/3 cup maple syrup

1 teaspoon Kosher salt

1/2 teaspoon cinnamon

1/4 teaspoon pepper flake

Salad:

1/2 lemon - juiced

1 teaspoon honey

1/4 cup olive oil

Kosher salt and fresh cracked pepper

8 cups spinach arugula mix

1/2 cup cranberry goat cheese - crumbled

1/4 cup smoked almonds - roughly chopped

1/4 cup minced crystallized ginger

Place peach and onion slices into a large bowl. In a saucepan, bring water, vinegar, sugar, maple syrup, salt, cinnamon, and pepper flakes to a boil. Take off the heat and let cool slightly for about 10 minutes. Pour over the peach-onion mixture and let sit for about 30 minutes.

Drain and set the pickled peaches and onions aside, retaining 2 tablespoons of the liquid in the same large bowl. Add the lemon juice, honey, a dash of salt and pepper, and whisk in the olive oil until combined. Add the spinach arugula mixture and toss together until coated. Plate in a large salad bowl to share or on four separate plates with the cranberry goat cheese, smoked almonds, and crystallized ginger over the top.

CHEERS TO HAPPY EATING!!! 

Broiled White Chicken Chili

I adore a good White Chicken Chili, and I also adore a good French Onion Soup. This is a fun little spin on both, and you can make this as healthy or cheese and cream filled as you'd like! 

2 cans great northern beans - drained and rinsed

1 tablespoon olive oil

1 large onion - diced

Kosher salt and freshly ground pepper

3 garlic cloves - minced

3 Serrano chili peppers - seeded and diced

1 tablespoon ground cumin

2 teaspoons dried sage

1 teaspoon ground coriander

4 cups low-sodium chicken stock

2 cans green chilies

1 rotisserie chicken - meat shredded, skin and bones discarded

1/2 cup fat-free or reduced-fat sour cream

1/4 cup heavy cream (optional but recommended)

1/4 teaspoon freshly ground nutmeg

Shredded Fontina cheese

Shredded Parmesan cheese

Preheat oven broiler to high.

Place half the beans in a food processor and purée until chunky - not smooth (you can also do this with a potato masher). Set aside.

In a soup pot, heat olive oil over medium heat. Add the onion with a dash of salt and pepper and cook until soft. Add the garlic, chili peppers, cumin, sage, and coriander. Stir together and cook for a few minutes. Add the chicken stock, canned green chilies, shredded chicken meat, sour cream, heavy cream, nutmeg, the puréed and whole beans, and about 1 teaspoon of salt. Stir together and let come to a slight boil. Taste for seasoning and add more salt and pepper if needed. Ladle soup into oven-proof soup bowls. Top with as much or as little cheese as you desire. Broil until cheese is melted, golden, and bubbly.

  CHEERS TO HAPPY EATING!!!

Loaded Mushroom Truffle Lasagna

One of my favorite meals mama used to make was good ole fashioned lasagna. This one is a little bit different than the traditional - using white sauce, truffle butter, and lots of mushrooms. You can lighten this dish up by using skim milk, less cheese, and more mushrooms - either way, it's absolutely delightful!

8 ounces regular Lasagna noodles

1 tablespoon olive oil

1 pound mushrooms (I like to use a blend of different kinds)

Kosher salt and freshly cracked pepper

1/2 cup ricotta

1 1/2 cups shredded part-skim mozzarella

1/2 cup shredded Parmesan

3 tablespoons Truffle butter (1.5 ounces)

1/4 cup flour

2 1/4 cups milk (skim for lower fat/calories)

1/2 teaspoon ground nutmeg

Truffle oil - optional

Heat oven to 400 degrees. Place noodles in an 8 x 12 baking dish and cover with the hottest tap water you can get from your sink. Soak for 25 to 30 minutes until soft then drain and set aside. If wavy part of noodle still seems too crunchy, add more hot tap water for about 5 more minutes - drain and set aside. Dry baking dish.

Heat olive oil over medium heat and add half of the mushrooms with a dash of salt and pepper. Cook until just soft then add the rest of the mushrooms with a dash of salt and pepper. Cook until just soft. Take off the heat and let slightly cool. Add the ricotta, half the mozzarella, and half the Parmesan. Mix together and set aside.

In another pan, heat truffle butter until melted. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking everything together. Let come to a slight boil and thicken - it should be thick enough to coat the back of a spoon. Add the nutmeg, about 1/2 teaspoon of kosher salt, and 1/4 teaspoon pepper - taste for seasoning. Add more if needed.

Build the lasagna. Spoon a thin layer of the sauce in the bottom of the pan. Layer half the noodles, half the sauce, and the mushroom mixture. Repeat for the top layer with the rest of the noodles, the rest of the sauce, and the rest of the mushroom mixture. Sprinkle with the remaining mozzarella and Parmesan. Bake for about 20 to 25 minutes or until golden and bubbly. Serve with a drizzle of truffle oil, if desired.