I originally found this recipe in a 2004 edition of “The Best of Cooking Light” cookbook that I purchased at an antique store on vacation and I couldn’t wait to try it. It sounded perfect for a football season crowd pleaser so I saved it for the Fall. I did scale back the scallions a bit and add an extra slice of bacon (because who doesn’t want more bacon??). I also used Center Cut bacon because it’s a bit leaner than most bacon cuts without losing any flavor and it crisps up so much better than turkey bacon.
I loved this dip. It’s kind of like a thick white bean hummus texture-wise, and the garlic, bacon, scallions, hot sauce and lemon combine for a really delicious, savory, smoky flavor. I served this dip toasted Sandwich Thins cut into triangles, celery sticks, and reduced fat Wheat Thins. They all tasted fantastic with the dip (I’m pretty sure I’d eat this dip off a wood chip…) but I actually think I like it best with the celery sticks. Try it yourself and see! It would also be great with pita chips, other veggies or different crackers. Serve it up and watch it disappear!
On a personal note, I have some exciting news…
I almost called this a “Farmer’s Market Special” because I picked the apple fresh off a tree at a local farm and bought the squash, onion and chicken sausage I used at a local outdoor farmer’s market. I’m lucky that Western New York has such a fantastic abundance of local farms! Don’t worry, if farmer’s markets are not your thing then all of these ingredients can easily be picked up at your local grocery store.
This recipe tastes like Fall. I know that’s not exceptionally descriptive, but that’s what I thought when I tasted it. The sweet flesh from the roasted acorn squash pairs perfectly with the hearty sausage- apple stuffing and savory sage. Each stuffed squash half makes for a huge and filling serving, and if you’re feeding more than two this recipe is easy to double or triple. The dish also presents beautifully, so it’s a good one to serve company – they’ll be impressed!
I love Fall. It’s my favorite season. Fall to me means walking in cool, crisp air while leaves crunch under your feet. It means orange and yellow and red in the trees and the beginning of comfort food season. It means football and blue jeans and apple picking and pumpkin carving. It’s also the season of two of my favorite flavors: apple and pumpkin. Expect to see lots of recipes using one or the other (or both!) over the next couple months.
Since I went apple picking last weekend, I have a ton of apples ready to go for recipes. I thought it would be fun to also incorporate the applesauce I made earlier this week into something new. Then I also realized that Fall makes me crave warm, hearty breakfasts and that baked oatmeal was the perfect fit. If you’ve been following my blog for a while you probably already know I love baked oatmeal. It’s kind of like having healthy cake for breakfast, and who doesn’t want that? You can easily make this in a baking dish if you prefer but I love the grab and go convenience of making it in muffin tins. The apples and cinnamon give these oatmeal singles a super comforting, tasty Fall flavor (kind of like individual apple cinnamon oat cakes). You can eat them cold, room temperature or reheated for a few seconds in the microwave – the choice is yours! This is a Fall breakfast pretty much everyone can get behind.
For more baked oatmeal recipes, check out Banana Chocolate Chip Baked Oatmeal Singles, Chocolate Cherry Baked Oatmeal Singles, Pumpkin, Cranberry & Apple Baked Oatmeal or Blueberry Peach Baked Oatmeal!
I’m not even sure this can be called a recipe because it only has 2 ingredients, but I wanted to share it because it’s so easy and delicious! I went apple picking yesterday with my parents and my boyfriend and we came back with a ton of ripe, delicious New York state apples! I used a mixture of Gala, Mackintosh and Jonamac apples in this applesauce, but feel free to mix it up and try other varieties. I let this cook overnight and it really couldn’t be simpler. I love unsweetened applesauce (apples are naturally sweet!) but you can certainly add a little sugar or brown sugar if you desire (will change nutrition information).
Unsweetened applesauce is not only delicious on its own, but it’s a great ingredient to keep on hand for baking. If you plan to use it this way, I would omit the cinnamon and make it with just the apples. For ideas on recipes using unsweetened applesauce, check out Lemon Blueberry Muffins, Carrot Cake Cupcakes, Blueberry Peach Baked Oatmeal, Chocolate Frosted Doughnuts, Raspberry Cream Cheese Muffins, Hummingbird Cupcakes, Zucchini Chocolate Chip Muffins and Peanut Butter Banana Oatmeal Muffins.
I know I’m late joining the club, but this is the very first Indian recipe I’ve put on my blog and I’m pretty excited about it. I’ve received several requests for Indian dishes, but I’ve always been intimidated by Indian food because it’s not a cuisine I’m too familiar with. Usually I’m pretty willing to be adventurous and try new things in the food world, but as I’m not a big fan of curry (unfortunately, because I’ve tried to make myself like it without success), I’m always worried that if I went to an Indian restaurant I’d have no idea what to order. Luckily, I mentioned this to my sister-in-law and she referred me to a Keema recipe she and my brother love that is Indian and curry-free! I’m also planning to try making Butter Chicken and Tikka Masala at some point, so Indian food-lovers, stay tuned.
I am happy to say this dish was a total success and I really enjoyed it. It’s extremely quick to whip up (only takes about a half hour) and it’s really versatile. I decided to be traditional and scoop it up with some whole wheat Naan bread, but it would also be good over rice or in lettuce cups for a low carb option (see below). I’d never used Garam Masala before but it’s a blend of spices used in Indian cooking that consists of cinnamon, cardamom, cumin, black pepper and coriander. I wasn’t sure how that would taste since I always think of cinnamon in sweet things but the flavor was fantastic. As soon as you add the spices the smell of cinnamon wafts from the pan, and it pairs really well in a savory way with the ginger, chilies and garlic. I’m usually not a big cheerleader for peas, but they were absolutely perfect in this dish. Little bursts of sweetness amongst the savory beef and juicy tomatoes.
for a low carb option, try eating it in lettuce cups!
If you’re new to Indian food like me I think this is a great recipe to start with, and if you’re already a big fan then I’m sure you’ll love this too!
Is it meatloaf? Is it a burger? It’s both! Two classic American favorites combine in this quick and easy weeknight meal that’s anything but traditional. The milk and breadcrumbs in the recipe keep the meatloaf moist and juicy and the burger seasoning, ketchup, mustard and cheese add all your favorite cheeseburger flavors. I imagine calling it “cheeseburger pie” may also get picky kids who may otherwise turn up their noses at meatloaf. Baking it in a pie plate also takes far less time than a traditional loaf pan and a huge (¼ of the plate) serving is only 8 Weight Watchers Points+! If you’re serving more than four, you could definitely make this into six smaller servings and add some hefty sides. From beginning to end this whole recipe takes about 30 minutes and has almost no prep time, so this is a perfect weeknight dish.