Add a healthy dose of omega-3 and omega-6 fatty acids a veggie omelet by adding hemp seeds, chia seeds or flax seeds to your eggs prior to cooking. Omega fatty acids are heart- and brain-healthy monounsaturated fats, which are essential to maintaining a balanced diet. Adding avocado will also infuse your breakfast with omega-3 and omega-6 fatty acids, and for an even higher dose, consider using omega-3 eggs. (This recipe serves two.)
(Image: Julia Mueller)
Things You'll Need

    2 tablespoons olive oil
    8 ounces mushrooms, sliced
    1/2 red onion, sliced
    4 cups baby spinach

    1/4 teaspoon sea salt, to taste
    2 tablespoons unsalted butter
    4 to 6 eggs
    2 tablespoons hemp seeds

Step 1: Saute the Vegetables

Add 2 tablespoons of oil to a skillet, and heat over medium-high. Add the onion and mushrooms to saute, stirring occasionally until the mushrooms have browned and the onion is translucent, about 5 to 8 minutes. Add the baby spinach and cook until wilted, about 3 minutes. Add the salt, and then set these aside until ready to use.
(Image: Julia Mueller)
Step 2: Beat the Eggs

Add 2 to 3 eggs to a small blender with one tablespoon of hemp seeds.
(Image: Julia Mueller)
Tip

    Use 2 eggs for a small 5-inch omelet or 3 eggs for a large 8-inch omelet.

Blend the eggs and seeds until very well combined.
(Image: Julia Mueller)
Step 3: Heat Butter in a Skillet

Add one tablespoon of butter to a skillet. Heat to medium-high, and spread the butter over the full surface of the skillet.
(Image: Julia Mueller)
Step 4: Cook the Eggs

Pour the beaten egg and hemp seed mixture into the hot skillet. Allow it to cook until the sides firm up and the center has set, about 3 to 5 minutes.
Let the eggs cook until the sides are firm.
Let the eggs cook until the sides are firm. (Image: Julia Mueller)
Step 5: Add the Filling

Add half of your sauteed vegetables to one side of the omelet. Use a spatula to fold the omelet in half.
Add omelet fillings.
Add omelet fillings. (Image: Julia Mueller)

Serve with hot sauce or salsa. You also can sprinkle crumbled feta cheese inside the omelet or instead add jack or cheddar cheese for a gooey omelet. Serve with sliced avocado and fresh spinach on the side. Repeat the process for a second omelet.
(Image: Julia Mueller)
Tip

    To speed up the omelet-making process, add all of the eggs to a blender with 2 tablespoons of hemp seeds. Use half of the egg mixture for each omelet.

    Use a small skillet if making a 2-egg omelet, and use a medium-sized skillet if making a 3-egg omelet.

    You can replace the hemp seeds with chia seeds or ground flax seeds. Note that hemp seeds contain a higher concentration of omega-3 and omega-6 fatty acids than both chia and flax seeds.

Omega-3 Vegetarian Omelet Recipe

Add a healthy dose of omega-3 and omega-6 fatty acids a veggie omelet by adding hemp seeds, chia seeds or flax seeds to your eggs prior to...

Omega-3 Vegetarian Omelet Recipe

2

Extremely moist, flavorful, and richly spiced, homemade pumpkin cake with cream cheese frosting can be made in just a few simple steps. While we've prepared this as a single layer cake, the recipe can easily be doubled to create a layer cake version.

Step 1

Preheat oven to 350 degrees F. Generously grease a 9-inch springform pan; set aside. In a large bowl combine the eggs, sugars, oil, butter, pumpkin, milk, vanilla, and spices; beat well to combine. Add in the flour, baking powder, baking soda, and salt; stir until just combined. Fold in the raisins, and nuts, gently stirring together until incorporated.

Step 2

Pour the batter into the prepared pan and smooth the top with a spatula. Bake cake for 42 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean (or with just a few moist crumbs attached). Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.

Step 3

While the cake is cooling, make your cream cheese frosting. For complete instructions (it's super easy!) use our favorite frosting recipe found in our Homemade Carrot Cake tutorial.

Once your cake is completely cooled, generously spread the frosting over the cake. Feel free to top with chopped nuts for extra flavor and texture. Enjoy!

How to Make Thanksgiving Pumpkin Cake with Cream Cheese Frosting Recipe

Extremely moist, flavorful, and richly spiced, homemade pumpkin cake with cream cheese frosting can be made in just a few simple steps. Wh...

How to Make Thanksgiving Pumpkin Cake with Cream Cheese Frosting Recipe

0

This recipe for Italian antipasto skewers is easy, visually appealing, and can be made in advance. It's perfect when you're entertaining a large group, or need a quick and easy appetizer to bring to a party.
(Image: Ashley Manila )

For this recipe I've skewered tortellini, salami, fresh mozzarella, baby lettuce, marinated mushrooms, and a cherry tomato on a toothpick. Feel free to substitute the marinated mushrooms with olives or artichokes instead. This recipe is quite adaptable!
Things You'll Need

    24 toothpicks
    2 cups cheese tortellini
    1/2 cup zesty Italian salad dressing
    Log of hard salami, 6 ounces (1) or 24 slices of Genoa salami

    24 baby mozzarella balls
    1 cup mixed baby greens
    1/4 cup white mushrooms, sliced
    12 cherry tomatoes, sliced in half vertically

(Image: Ashley Manila)
Step 1

Cook the tortellini according to package instructions and drain well. In a large bowl combine the tortellini, salad dressing, salami, mozzarella, mushrooms, and tomatoes. Mix well to evenly coat the ingredients in the dressing.
(Image: Ashley Manila)
Step 2

For each skewer, thread a tortellini, slice of salami. mozzarella ball, lettuce leaf, mushroom, and one tomato half onto a toothpick. Transfer prepared skewers to a large plate, cover, and keep refrigerated until needed. Skewers may be made up to 4 hours in advance.
(Image: Ashley Manila)

When ready, serve the skewers slightly chilled or at room temperature. Don't be surprised if you run out fast -- this appetizer is always a crowd-pleaser!

Easy Appetizer Alert: Italian Antipasti Skewers

This recipe for Italian antipasto skewers is easy, visually appealing, and can be made in advance. It's perfect when you're entert...

Easy Appetizer Alert: Italian Antipasti Skewers

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Fall is a season that just screams comfort from every direction. When cooler temperatures begin to roll in, it's a delightful time of year to get busy in the kitchen. That's where this Creamy Sweet Potato Soup comes in. Full of flavor, silky smooth, and loaded with vitamin-packed sweet potatoes, this soup is an all around winner. If you want to add an extra kick, we've included directions for a curried apple version as well.
Creamy Sweet Potato Soup
Things You'll Need

    3 large sweet potatoes, peeled and diced
    2 large yellow onions
    3 cloves garlic, minced
    4 Tablespoons olive oil
    2 Tablespoons unsalted butter

    3 stems fresh rosemary
    4 cups vegetable broth
    2 cups water
    2 teaspoons salt
    1/2 teaspoon black pepper

Step 1

Peel sweet potatoes and chop them into 1/2 inch pieces. Set aside.
(Image: Ashley Manila)
Step 2

Peel and dice onion, garlic and apples (if making curried apple version), set aside. Add olive oil and butter to a large stockpot over medium heat. Add in the onions and cook, stirring frequently, for 15 minutes or until soft.
(Image: Ashley Manila)
(Image: Ashley Manila)
Step 3

Add the sweet potatoes, garlic, vegetable stock, water, rosemary, salt, and pepper and stir well to combine. Bring mixture to a boil and simmer for 40 minutes. Remove pan from heat, discard rosemary stems, and cool for 10 minutes.
(Image: Ashley Manila)
Step 4

Using a food processor or blender, puree the soup in batches, pulsing until completely smooth.
Warning

    Remove the center cap from your blender lid and cover the empty space with a tall cup instead. Hold the cup down securely when blending. This allows some of the steam to escape and helps prevent the blender lid from popping off.

Tip

    If you don't own a blender or food processor, you can do this step using an immersion blender.

Step 5

Serve soup warm. Top it with shaved Parmesan cheese, toasted walnuts and extra black pepper for a super savory approach.
(Image: Ashley Manila)
Curried Apple Sweet Potato Soup

If you prefer a more complex flavor, try this Curried Apple Sweet Potato Soup. It's sweet, savory, and a little spicy, too.
(Image: Ashley Manila)
Things You'll Need

    3 large sweet potatoes, peeled and diced
    2 large yellow onions
    3 cloves garlic, minced
    2 medium-sized apples
    4 Tablespoons olive oil
    2 Tablespoon unsalted butter

    2 teaspoons yellow curry powder
    4 cups vegetable broth
    2 cups water
    2 teaspoons salt
    1/2 teaspoon black pepper

Step 1

Follow steps 1 through 2 of the Creamy Sweet Potato Soup.
Step 2

Add the sweet potatoes, apples, garlic, vegetable stock, water, curry powder, salt, and pepper and stir well to combine. Bring mixture to a boil and simmer for 40 minutes. Remove pan from heat and cool for 10 minutes.
Step 3

Puree the soup with a blender, food processor or immersion blender. If using a blender or food processor, work in batches, taking the same safety precautions mention in the Creamy Sweet Potato Soup recipe above.
(Image: Ashley Manila)
Step 4

Serve soup warm. I recommend topping it with chopped apples and crumbled bacon. And, for a very sweet version, top with an extra splash of maple syrup and a dash of cinnamon.
Tip

    For an extra creamy version stir in 1/2 cup of cream right after blending.

Sweet Potato Soup Two Ways

Fall is a season that just screams comfort from every direction. When cooler temperatures begin to roll in, it's a delightful time o...

Sweet Potato Soup Two Ways

0

Sadly, incorporating more greens into your diet is not quite as easy (or fun) as amping up your daily chocolate intake. Luckily, it’s still possible to enjoy all the stuff you already like (that includes you, brownie!) while adding to the recommended daily serving of vegetables.
(Image: Julia Mueller)
1. Cauliflower Pizza Crust

Sure, you can pile vegetables onto the dough of your choice and give yourself a high-five; but eliminating the processed carb and swapping it for cauliflower? Now you’re talking.
(Image: Julia Mueller)
2. Vegetarian Enchilada

There’s no need to feel guilty about eating this hot, melt-y goodness. Instead of the usual meat that fills up this dish, it’s righteously replaced by sweet potatoes and black beans (or any vegetables you have a propensity for). To make it a complete veggie lover’s dish, opt for soy-based cheese to sprinkle on top.
(Image: Julia Mueller)
3. Spaghetti Squash Pasta

Got a fork? Good, because that’s literally the only tool you need to make this faux pasta. Simply roast a spaghetti squash (yes, that’s its name) and shred it with your trusty utensil. Top with our roasted garlic pasta sauce and you’ve got yourself a seriously well-balanced dinner.
(Image: Ashley Manila)
4. Kale Fried Rice

Let's play the word association game with fried rice. We’re betting your first choice would be pork (pineapple, a close second). Kale? Not likely. Try this once, though, and you’ll be fixing up a batch of these whenever you have a hankering for a little fried rice action that packs a nutritious punch.
(Image: Sala Kannan)
5. Veggie Ramen

Even ramen can get a healthy makeover with the addition of fresh vegetables like broccoli, spinach and bok choy. Miso paste gives loads of unctuous umami flavor, so you can enjoy comfort in a bowl and feel good about it from the inside out. Want more ideas on how to win with ramen? Find out how our resident food expert, Mary Dacuma, decks hers out.
(Image: Sala Kannan)
6. Flourless Fudge Brownies

We told you there was dessert involved! This amazing recipe is so easy and—dare we say it?—healthy. The addition of coffee brings out depth and helps you mentally block out the fact that these are made of black beans.
(Image: Julia Mueller)
7. Low-Carb Breakfast Burrito

Collard green is bringing its “A” game to the breakfast scene in an unexpected way. Enjoy a low-carb burrito packed with nutrients by wrapping up scrambled eggs, avocado, black beans, and cheese in this hearty leaf.
(Image: Julia Mueller)
8. Morning Glory Muffins

Just because you’re always on the go doesn’t mean you have to resort to chocolate chip muffins. These are made with good-for-you carrots, apples, and walnuts so even if you’re having a frazzled morning, you can grab one for the road and fuel yourself without physically crashing an hour later.
(Image: Julia Mueller)
9. Omega-3 Omelete

If you’ve denigrated this quintessential breakfast dish to cheesy concoctions loaded with cubes of processed ham, it’s time to graduate to this wholesome version with mushrooms, spinach, and hemp seeds.
(Image: Julia Mueller)
10. Old-Fashioned Carrot Cake

We know, this one is a bit of a cheat but carrot cake is hands down, the best dessert to justify an indulgence. And indulgence this is. Sprinkle some chopped walnuts over the cream cheese frosting and your cravings are instantly rationalized--in case the "It's calling my name" rationale isn't cutting it.
(Image: Ashley Manila)
11. Broccoli Rice Casserole

Eating comfort food need not equate with heavy dishes filled with artificial ingredients you’ll regret eating the next day. This casserole dish is filled with fresh broccoli and once you get a whiff of it coming out of the oven, you’ll never resort to eating store-bought again.
(Image: Ashley Manila)
12. Zucchini Bread

If you love banana loaf bread, get ready to be converted into a zucchini fanatic. It has an incredibly moist center and our version is a cinch to make. So really, there’s no excuse for not getting enough of this vegetable.
(Image: Laine Girard/Demand Media)
13. Moroccan Cauliflower With Couscous

Who says steaks have to consist of red meat? Take a thick slice of the humble cauliflower, season it with cumin, coriander and cinnamon and place it over a bed of couscous for a Moroccan-inspired fare.
(Image: Sala Kannan)
14. Kale and Sausage Galette

We hear you. Just because you want to eat more vegetables does not mean you want to give up meat. The pork sausage in this rustic French dish brings a ton of flavor, perfectly accompanied by warm kale leaves.
(Image: Thalia Ho)
15. Spinach Quiche

Who knew spinach could be so decadent? A buttery shell and creamy filling makes a wonderful dish that makes you forget just how much of this vegetable you’re eating.

Eat More Veggies With These Recipes (And Enjoy It)

Sadly, incorporating more greens into your diet is not quite as easy (or fun) as amping up your daily chocolate intake. Luckily, it’s stil...

Eat More Veggies With These Recipes (And Enjoy It)

0

For those who are looking to cut calories or just eat healthier, there are a variety of simple and healthy meals that can help you shed the pounds and feel fuller longer. From low-carb breakfast bites to light dinners, these recipes can help you eat lighter and inspire you to achieve your health goals.

(Image: eHow)
Breakfast
Low-Carb Breakfast Burrito

Ditch the tortilla and make your next breakfast burrito with a collard greens wrap. The leaves make a firm wrap that you can fill with your favorite morning burrito ingredients. Fill your burritos with scrambled eggs and black beans for a high-protein, low-carb breakfast.
(Image: Julia Mueller/Demand Media)
Omega-3 Vegetarian Omelet

Omelets make a very quick and satisfying meal in the morning. This recipe is packed with omega-3, veggies and other healthy ingredients to help you jumpstart your day. Add hemp seeds, chia seeds or flax seeds to your eggs before cooking for nutritious omega fatty acids.
(Image: Julia Mueller/Demand Media)
Healthier Blueberry Pancakes

There’s nothing like a warm stack of blueberry flapjacks in the morning. This recipe combines tapioca and almond-based ingredients for a fluffy and healthy pancake that's vegan, gluten-free and dairy-free.
(Image: Julia Mueller/Demand Media)
Baked Oatmeal

Baked oatmeal bars are the perfect breakfast food to enjoy at home or on-the-go. Add dried fruits, nuts and sweeteners for an even sweeter kick. You can enjoy these baked oatmeal bars on their own or with a dollop of yogurt and fresh fruit.
(Image: Julia Mueller/Demand Media)
Eggs Baked in Tomatoes

Start your morning with some tasty eggs baked in tomatoes. These bite-sized delights make for a simple and low-carb breakfast. Use vine-ripened tomatoes for the perfect portion sizes.
(Image: Julia Mueller/Demand Media)
Protein-Loaded Sweet Potato and Oatmeal Mini-Casserole

These protein-loaded sweet potato and oatmeal mini-casseroles are a great make-ahead breakfast item. It’s packed with complex carbohydrates and lean protein to keep you energized throughout the day. Make a batch on the weekend to enjoy for breakfast throughout the week.
(Image: Julia Mueller/Demand Media)
Healthy Smoothie

There’s nothing more refreshing than a freshly made smoothie in the morning. Simply gather your smoothie ingredients and blend for a filling beverage to fuel your day. Use fresh fruits, frozen fruits or unsweetened milk to keep these smoothies low-calorie without compromising flavor.
(Image: Julia Mueller/Demand Media)
Homemade Gluten-Free Muesli

Combine rolled oats and other dry seeds and ingredients to create this gluten-free muesli. You can add milk and bananas for a hearty breakfast or snack on it throughout the day. It's loaded with delicious and healthy omega-3, fiber and protein.

Easy to Make Healthy Meals

For those who are looking to cut calories or just eat healthier, there are a variety of simple and healthy meals that can help you shed th...

Easy to Make Healthy Meals

0

Homemade chicken fingers are a delicious dinner for all ages. For this recipe, tender chicken strips are coated in a crunchy pecan crust then baked in the oven. Coating the chicken can get a little messy, but it's an easy project overall. Just be sure you wash your hands whenever they come in contact with the raw chicken.

I serve these chicken fingers with honey mustard and barbecue sauce. Make it into a full meal by adding a hearty salad, mashed potatoes, or fries.
Things You'll Need

    2 pounds skinless, boneless chicken tenders
    2 and 1/2 cups pecan halves, divided
    1/4 cup all-purpose flour
    1 teaspoon salt
    3/4 teaspoon black pepper
    1 teaspoon Italian seasoning
    1 teaspoon onion powder

    1/2 teaspoon cayenne pepper
    1/2 teaspoon paprika
    1 teaspoon garlic powder
    2 large eggs
    1 tablespoon olive oil
    2 tablespoons fresh parsley, chopped (optional, for garnish)

Step 1

Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.

Pulse 3/4 cup of the pecan halves in a food processor until they've become very small crumbs. Transfer the pecan crumbs to a large bowl and add in the flour, salt, black pepper, Italian seasoning, onion powder, cayenne pepper, paprika, and garlic powder. Use a whisk to combine the ingredients and set aside.
(Image: Ashley Manila)

Add the remaining 3/4 cup of pecan halves to the food processor and pulse them a few times, leaving them in much larger pieces than the fine crumbs you pulsed before. Pour them onto a large plate and set aside.
Step 2

In a medium-sized bowl whisk together the eggs and olive oil until the eggs are frothy and the mixture is well combined. Set aside.

Dredge each chicken strip in the flour/pecan mixture, shaking off any excess and allowing it to fall back into the bowl. Dip it in the egg/oil mixture, turning the strip once to coat both sides, and allowing any excess liquid to drip off and back into the bowl. Finally, dredge the chicken strip in the coarsely chopped pecans, making sure it's completely covered before shaking off any excess nuts and letting them drop back onto the plate. Place the chicken strips, a few inches apart, on the prepared baking sheet.
(Image: Ashley Manila)
Step 3

Bake for 14 minutes before carefully turning each piece over and baking for an additional 14 minutes, or until the outside is golden brown and crisp, and the center is cooked all the way through. You should cut a tender in half to ensure there is no pink left in the center.
(Image: Ashley Manila)
Step 4

Serve chicken fingers warm with a garnish of parsley, some honey mustard, barbecue sauce, and/or your favorite condiment. Store any leftovers in the refrigerator for up to two days. Chicken fingers may also be frozen for up to two months.

Pecan-Crusted Chicken Fingers

Homemade chicken fingers are a delicious dinner for all ages. For this recipe, tender chicken strips are coated in a crunchy pecan crust t...

Pecan-Crusted Chicken Fingers

0

Fall and winter are the perfect seasons for enjoying root vegetables. What is a root vegetable, you might ask? Simply put, the vegetable itself grows underground as opposed to sprouting upward (like broccoli or cabbage). This means root vegetables are very hearty, and can survive harsher weather. They're ideal for eating during the colder months and there's no better way to enjoy them than roasting in a super hot oven.
(Image: Jennifer Farley - SavorySimple.net)
Things You'll Need

    Carrots
    Sweet potatoes
    Parsnips
    Turnips
    Red onions
    Extra virgin olive oil
    Kosher or sea salt
    Ground black pepper
    Vegetable peeler
    Knife
    Cutting board
    Baking sheet

Tip

    You can pick and choose which vegetables to roast (and how much of each kind) based on preference. Beets, celeriac and rutabagas are also excellent options. If you don't like parsnips, feel free to omit them. Any onions will work: yellow, white, sweet, and so forth. Leeks and shallots are also a great option. If possible, roast a variety of colors for a beautiful presentation. Rainbow carrots are often available during winter months.

Step 1: Gather Your Ingredients

Preheat the oven to 450 degrees F and line a large baking sheet with aluminum foil. When deciding how many vegetables to roast, aim for approximately 1 cup per person. Lightly coat the vegetables before roasting them, although extra oil will not harm the dish if you choose to use more. Plan on using 1 tablespoon of olive oil for every 2 to 3 cups of vegetables.
(Image: Jennifer Farley - SavorySimple.net)
Step 2: Peel the Vegetables and Discard the Root Ends

Most root vegetables have a thick skin that needs to be peeled before roasting. While in some cases the peel might be edible (for example, you can technically leave on the sweet potato skins), for the purposes of this tutorial, I'm suggesting you peel everything and discard all root ends. Root vegetables grow in the ground, so if they look especially dirty you might want to give them a good scrub before peeling them.
(Image: Jennifer Farley - SavorySimple.net)
Step 3: Cut the Vegetables Into Similar-Sized Pieces

Aim to cut the vegetables into similar-sized pieces. They don't have to be exact, but this will help make sure that everything roasts evenly. Otherwise, you might wind up with large pieces that are still raw in the center, and smaller pieces that are overcooked.
(Image: Jennifer Farley - SavorySimple.net)
Step 4: Roast the Vegetables

Spread the vegetables on the prepared baking sheet and toss with olive oil, salt and pepper. Roast at 450 degrees F for 15 minutes, then open the oven and carefully stir the vegetables, gently flipping some or most of them over. Roast for an additional 8 to 12 minutes, until caramelized and crunchy on the outside, and soft and tender on the inside.
(Image: Jennifer Farley - SavorySimple.net)
Tip

    For a more "set it and forget it" method, you can roast the root vegetables at 425 degrees F for 25 to 30 minutes, stirring once halfway through.

How to Make Oven-Roasted Root Vegetables

Fall and winter are the perfect seasons for enjoying root vegetables. What is a root vegetable, you might ask? Simply put, the vegetable i...

How to Make Oven-Roasted Root Vegetables

0

You may not be a superstar athlete or a supermodel, but you can certainly eat like one. While some might think that New England Patriots' quarterback Tom Brady and wife Gisele Bündchen (and kids) have a limiting diet, it's actually not all that crazy... it's simply clean.

What do they eat?

    Vegetables (a lot -- it's about 80% of their diet according to their personal chef Allen Campbell)
    Gluten-free grains (think quinoa, millet, brown rice)
    Legumes (lentils and beans)
    Lean meats (organic steak and chicken) and fish (mostly wild salmon)
    Coconut oil

No fun? Not so fast! Even if you don't follow their diet to a T, you can still incorporate some of their dos and don'ts into your meal planning with these delicious recipes.

Kids, tell the Good Humor man to keep on driving. We've got your back with these frozen coconut milk and berry pops. Mom and Dad will approve. Make them as the weather turns warmer.

How to Eat Like Tom Brady and Gisele: 23 Super Healthy Recipes

You may not be a superstar athlete or a supermodel, but you can certainly eat like one. While some might think that New England Pa...

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2

The list of people you still need to buy presents for is growing incredibly long. You don't want to brave the cold and snow to go shopping and it's too late to order a present online. Most of the people on your list are impossible to buy for. What are you to do? You can't show up to Christmas empty handed.



This year, skip the store bought gifts for gifts from the kitchen. Everyone loves food — and everyone loves homemade food as gifts! You can save money, time and stress by making one of these delicious food gifts that will make everyone on your list love you.
(Image: eHow)
Other People Are Reading

    How to Make a Dessert Shooter Nearly Everyone Will Love
    How to Make a "Why I Love You" Book as a Holiday Gift

1. Chocolate Sea Salt Toffee

You can't beat a food gift that requires only four ingredients. Your active time to make this toffee is only about 20 minutes — you can decorate the tree while you wait for the toffee and chocolate layers to cool. Use Christmas candy boxes and ribbon to package the toffee up to make it feel extra special.
(Image: Courtney Whitmore)
2. Easy Chocolate Peppermint Fudge

Fudge is a staple of the holiday season. Put those candy canes to use as a topping in this vegan fudge. Tip: Add an extra tablespoon of cocoa to make this fudge extra rich.
(Image: Ashlae Warner)
3. 10-Minute Stout Chocolate Fudge

Do you have a beer lover in your life? Find out their favorite stout beer then whip them up this decadent fudge. Gift with a six-pack of beer for even more brownie points.
(Image: Jackie Dodd)
4. Three-Ingredient Peanut Butter Fudge

When it's crunch time during the holidays, it's no time to get involved in a difficult recipe. Instead, grab a bag of white chocolate chips, your favorite peanut butter and some maple syrup to make this fudge in 15 minutes or less.
(Image: Ashlae Warner)
5. Chocolate Macarons

If you have someone on your list you need to impress, this is the food gift you have to make. Homemade macarons seem difficult but they are much easier to make than you think! You can even turn your holiday baking party into a macaron baking party this year — pre-make the cookies and have your guests fill in their own macarons.
(Image: Thalia Ho)
6. Marbled Chocolate Bark

For the chocolate lover in your life, gift this marbled chocolate bark that includes four (yes, four!) different types of chocolate. This stays good in an airtight container for up to three weeks so keep a batch on hand if you have unexpected gifts after the holidays.
(Image: Thalia Ho)
7. Sweet, Salty, Nutty Chocolate Bark

The best gifts are sweet and salty. This chocolate bark will cure any sweet, salty or crunchy craving! Use up leftover crackers, pretzels or even quinoa for the crunch.
(Image: Thalia Ho)
8. S'mores Cake Ball Truffles

Cake balls are possibly the most fun baked good to make because you don't have to worry if your cake comes out cracked or crumbly! Your loved ones will remember summer (and warmer days!) with this campfire favorite-inspired treat. Use holiday-themed swizzle sticks to make these easy to eat.
(Image: Thalia Ho)
9. No-Bake Chocolate Peanut Butter Balls

Chocolate and peanut butter were made for each other. If you're tired of baking this holiday season, skip turning on the oven and make these no-bake cookies instead. Add a sprinkle of flaky sea salt to make these feel extra fancy.
(Image: Ashley Manila)
10. Three-Ingredient Salted Chocolate Matzos

Matzo gets a bad rap for being bland but really, being bland is great because it means you have a blank slate to work with. If you have extra matzo left over from Hanukkah celebrations, dip it in melted chocolate and sprinkle sea salt on top to make these irresistible treats.

16 Delicious Food Gifts That Will Make Everyone Love You

The list of people you still need to buy presents for is growing incredibly long. You don't want to brave the cold and snow to go shop...

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If you're looking for a healthy and impressive dinner option, give this salmon recipe a try. Coated in a crunchy pistachio crust, this baked salmon comes out delightfully moist and flavorful. You can serve it warm, or make it ahead of time and serve it cold in a salad or sandwich.



Tip

    Add mashed potatoes, baked carrots, or some fresh greens on the side for a light but satisfying meal.

Things You'll Need

    2 pounds salmon fillets, cut into 6 pieces
    2 1/2 cups shelled pistachios, divided
    1/4 cup all-purpose flour
    1 teaspoon salt
    1/2 teaspoon black pepper
    1 teaspoon lemon zest

    1/4 teaspoon cayenne pepper
    1/4 teaspoon paprika
    1 teaspoon garlic powder
    2 large eggs
    1 tablespoon olive oil

Step 1

Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.

Pulse 1/2 cup of the pistachios in a food processor until fine crumbs are formed. Transfer the pistachio crumbs to a large bowl; add in the flour, salt, black pepper, lemon zest, cayenne pepper, paprika, and garlic powder. Mix well to combine and set aside.
(Image: Ashley Manila)

Add the remaining pistachio halves to the food processor and pulse into coarse crumbs, leaving them in larger pieces than the fine crumbs you pulsed before. Pour them into another medium-sized bowl and set aside.
Step 2

In a medium-sized bowl whisk together the eggs and olive oil until well combined; set aside.

Coat each salmon fillet in the flour/pistachio mixture, shaking off any excess. Dip it in the egg/oil mixture and allow any excess liquid to drip off and back into the bowl. Finally, generously roll it in the coarsely chopped pistachios, shaking off any excess nuts and letting them drop back into the bowl. Place the salmon fillets, a few inches apart, on the prepared baking sheet.
(Image: Ashley Manila)
Step 3

Bake for nine minutes and then turn each piece over and bake for an additional nine minutes, or until the outside is crisp and the center is cooked to your liking.
(Image: Ashley Manila)

Serve pistachio-crusted salmon warm. Store any leftovers in the refrigerator for up to two days.

Pistachio Crusted Salmon Recipe

If you're looking for a healthy and impressive dinner option, give this salmon recipe a try. Coated in a crunchy pistachio crust, this...

Pistachio Crusted Salmon Recipe

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Layers of cheese, bread, mushrooms and spinach make up this comforting strata. And best of all, you can easily assemble it in advance. What's not to love about being able to prepare breakfast the night before? It's the ultimate dish to wake up to... and to enjoy later for dinner!



Things You'll Need

    2 tablespoons olive oil
    1 garlic clove, roughly chopped
    1 large brown onion, sliced
    4 cups button mushrooms, quartered or slivered
    1 large bunch or 6 cups spinach, kale or chard, stems removed, washed, dried and roughly chopped
    6 large eggs
    1 1/2 cups whole milk

    1/2 cup heavy cream
    1 tablespoon Dijon mustard
    1/4 teaspoon ground nutmeg
    6 cups bread, cubed
    1 cup cheddar cheese, grated
    1 cup Parmesan cheese, grated
    Salt and pepper

Step 1: Measure and Prepare Your Ingredients

Begin by preparing all your ingredients. Generously butter or oil a 9-inch baking dish and set aside.
(Image: Thalia Ho)
Step 2: Cook the Onion and Garlic

Heat the olive oil in a large heavy sauté pan over medium heat and add the garlic and onion. Cook, stirring occasionally, until the onion has slightly softened.
(Image: Thalia Ho)
Step 3: Add the Mushrooms

Add the mushrooms to the pan and continue to cook until they just begin to brown.
(Image: Thalia Ho)
Step 4: Add the Greens

Add the greens to the pan, season and cook until they just begin to wilt, a few minutes. Set the pan aside and turn off the heat.
(Image: Thalia Ho)
Step 5: Mix the Liquid Ingredients

In a large bowl, whisk together the eggs, milk, cream, mustard and nutmeg. Season with salt and pepper.
(Image: Thalia Ho)
Step 6: Assemble All the Ingredients Together

To assemble the strata, spread half of the bread over the bottom of the baking dish. Top with mushroom and greens then sprinkle the remaining bread and half the cheeses evenly over the top. Carefully pour the egg mixture over everything and sprinkle with remaining cheese. Season with salt and pepper.
(Image: Thalia Ho)
(Image: Thalia Ho)
(Image: Thalia Ho)
Step 7: Set Aside

Cover tightly with plastic wrap and refrigerate overnight, or for at least 6 hours to absorb.
(Image: Thalia Ho)
Step 8: Bake

Take the strata out of the refrigerator 30 minutes before baking and let it sit to room temperature. Preheat the oven to 350 F, uncover the strata and bake it for about 45 minutes or until golden brown and cooked through.
(Image: Thalia Ho)
Step 9: Let Cool

Let the strata cool for 10 minutes.
(Image: Thalia Ho)
Step 10: Serve!

Serve and enjoy your delicious strata!

Easy Recipe to Make an Overnight Strata

Layers of cheese, bread, mushrooms and spinach make up this comforting strata. And best of all, you can easily assemble it in advance. Wha...

Easy Recipe to Make an Overnight Strata

8

This cranberry orange relish with pecans is a wonderful side dish to serve at holiday meals. It can be made several days in advance, and it freezes exceptionally well. In addition to the holidays, this relish is an excellent condiment to serve alongside fish, red meat and grilled chicken. It also makes a light, healthy snack!



Things You'll Need

    3 (12 ounce) bags fresh cranberries
    3 medium or 4 large navel or blood oranges
    5 clementines or tangerines
    1 1/2 cups pecans
    2 tablespoons granulated sugar (or to taste)

    1/2 teaspoon ground cinnamon (or to taste)
    1/8 teaspoon freshly ground nutmeg
    Colander
    Cutting board
    Food processor

Step 1: Gather Your Ingredients

This recipe allows for a bit of flexibility. Naval oranges are a good choice, but when in season, blood oranges are a fun twist. Use what you have. The same goes for clementines versus tangerines. Either will work in the recipe, so buy whichever one is readily available. They are slightly sweeter than oranges, and add another dimension of flavor to the recipe.
(Image: Jennifer Farley - SavorySimple.net)
Step 2: Clean and Pick Through the Cranberries

Thoroughly wash the cranberries in a colander, and then remove and discard any white, unripe berries, as well as any berries that have gone bad.
(Image: Jennifer Farley - SavorySimple.net)
Step 3: Peel, Segment and De-seed the Citrus

The white pith surrounding citrus flesh can have a bitter aftertaste, so remove as much as possible, as well as any seeds. Quarter the oranges and divide the clementines or tangerines into segments.
(Image: Jennifer Farley - SavorySimple.net)
Step 4: Pulse Cranberries and Citrus in a Food Processor

In batches, pulse the cranberries and citrus together several times until they have been chopped (but not pureed). Place the mixture in a large bowl and set aside.
(Image: Jennifer Farley - SavorySimple.net)
Step 5: Chop the Pecans

Place the pecans in the food processor and pulse several times to chop (do not puree).
Tip

    For added flavor and texture, toast the pecans for 5 to 7 minutes in a 350 degree Fahrenheit oven before chopping them.

(Image: Jennifer Farley - SavorySimple.net)
Step 6: Combine All Ingredients in a Large Bowl

Fold the chopped pecans into the cranberry orange mixture; mix well. Add the sugar to taste, stirring to combine. Stir in the cinnamon and nutmeg.
(Image: Jennifer Farley - SavorySimple.net)

Cover and place in the refrigerator for at least 2 hours to allow the flavors to blend. This recipe yields approximately 8 cups.

How to Make Cranberry Orange Relish with Pecans

This cranberry orange relish with pecans is a wonderful side dish to serve at holiday meals. It can be made several days in advance, and i...

How to Make Cranberry Orange Relish with Pecans

0

A frittata is a delicious egg-based Italian dish that's very similar to a crustless quiche. For this recipe we chose broccoli, cream cheese, cheddar cheese, and roasted red peppers for an easy, flavorful meal. The beauty of this meal is that you can always experiment by adding in a variety of your favorite meats, cheeses, and vegetables.



Things You'll Need

    10 large eggs
    1/2 cup heavy cream
    1/3 cup whole milk
    2 tablespoons fresh parsley, finely chopped
    1 teaspoon fresh ground black pepper
    1/2 teaspoon salt

    2 tablespoons butter
    4 ounces cream cheese, cut into small cubes
    4 ounces cheddar cheese, shredded
    1/2 cup roasted red peppers
    1 cup broccoli florets

(Image: Ashley Manila)
Step 1

Preheat the oven to 400 degrees Fahrenheit. Carefully crack the eggs into a medium-large bowl and whisk eggs until well beaten and frothy, about two minutes by hand.
(Image: Ashley Manila)
(Image: Ashley Manila)
Step 2

In a large ovenproof skillet, melt the butter over medium heat. Once it's completely melted add egg mixture to skillet. Quickly layer the cream cheese, cheddar cheese, roasted red peppers, and broccoli on top of the eggs. Cook for four minutes over medium heat without stirring or moving the eggs in any way, then carefully transfer the skillet to the preheated oven.
(Image: Ashley Manila)
Step 3

Bake until the top is golden brown and the frittata is set, about 35 minutes. Cool for five minutes, then cut and serve warm.
(Image: Ashley Manila)

This easy, cheesy frittata is perfect for breakfast, dinner, or brunch. Add a side of breakfast potatoes or a little salad for a well-rounded meal. You're sure to impress all of your guests with this delicious dish!

Broccoli Cheddar Frittata Recipe

A frittata is a delicious egg-based Italian dish that's very similar to a crustless quiche. For this recipe we chose broccoli, cream c...

Broccoli Cheddar Frittata Recipe

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I used to serve a different variation of roasted chicken every other Sunday until I stumbled upon Thomas Keller’s recipe for simple roasted chicken in his “Ad Hoc at Home” cookbook and realized that the most deliciously tender chicken is also the simplest.  The trick to this juicy bird is to thoroughly dry the chicken and add as little moisture as possible. Resist the temptation to add oil, butter or vegetables with high water content.  When you place the chicken in the hot oven, you can hear the dry skin crackle and imagine it sealing in all the delicious juices.  The result is one of my family’s favorite, most requested meals.
 

Ingredients:

    1 whole chicken, about 4 to 4 1/2 pounds
    Coarse kosher salt
    Freshly ground black pepper
    2 to 3 pounds root vegetables (any combination of potatoes, carrots, turnips, parsnips, onions, shallots)
    1 head garlic
    1 handful fresh herbs (I like thyme, rosemary, sage and tarragon)

Equipment

    Large, oven-safe pan.  I’ve used a giant skillet, a 9-by-9-inch dark baking dish, and cast iron braiser (pictured) – all work well.
    Paper towels
    Knife
    Trussing string*
    *Tip: The markup on trussing string at grocery and specialty stores is enormous.  Instead, buy string at a hardware store for a fraction of the cost.
    Oven
    Oven mitts
    Meat thermometer
    Aluminum foil
    Wine, optional

Step by step directions:

1. Dry the chicken. I do this the day before if I can remember. Rinse your chicken and, using paper towels, dry it off as much as possible inside and out.  I stuff paper towels inside the cavity, wrap it in more paper towels, and let it sit in the refrigerator overnight.  Except when I forget.  Then I hastily dry it immediately before starting on the rest of these steps and it’s still awesome.

2. Temper the chicken. Let the chicken sit at room temperature for as long as you can, up to 3 hours before you cook it. Again, this is a step I forget as often as not but I notice the difference. If you have time, do it. The goal is to get the chicken to room temperature before cooking so that it cooks evenly.

3. Preheat the oven. Oh my gosh! We’re so close to cooking this thing!  Preheat your oven to 450 degrees Fahrenheit. Make sure it’s up to temperature before putting it in the bird.

4. Prep the vegetables. While your chicken is coming to room temperature, prepare your vegetables.  Leave the skin on potatoes but peel any other vegetables.

 

Foolproof One-Pot Meal: Simple Roasted Chicken and Root Vegetables

  I used to serve a different variation of roasted chicken every other Sunday until I stumbled upon Thomas Keller’s recipe for simpl...

Foolproof One-Pot Meal: Simple Roasted Chicken and Root Vegetables

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First, we need to address the fact that this is a thing. Chocolate beer is a spectacular, astounding, remarkable thing. Chocolate stouts need to be sought out, consumed, enjoyed  and shared. It’s chocolate beer. Liquid that goes into your glass doesn’t get better than that.

Don’t mess around with those 12-ounce little guys — grab yourself a bomber (that’s a large 22-ounce bottle) and break out the beer glassware. If you’re feeling hospitable, host a little beer and chocolate party. Grab several glasses of beer (chocolate stout, smoked chocolate porter, mole chili chocolate ale, chocolate pumpkin porter) and chocolate bars of various degrees, from white to dark, and see what you like best. You should end this chocolate soiree with some stout hot chocolate and dazzle all your friends.

And you should also invite me.
 

 

Stout Hot Chocolate With Stout Whipped Cream

Yield: 4 servings

For the hot chocolate:

    2 cups heavy cream
    1 cup milk
    1 cup dark chocolate chips
    12 ounces chocolate stout
    3 tablespoons sugar (if desired)

For the whipped cream:

    1 cup heavy cream
    1/3 cup powdered sugar
    2 tablespoons stout

Directions:

    In a pan over medium-high heat, add the cream, milk and chocolate chips. Stir until melted, about 5 minutes.
    Remove from heat and stir in the beer. Depending on your personal preference and the level of bitterness in the beer you used, taste and determine if you want it sweeter; add in the 2 tablespoons of sugar for a higher level of sweetness.
    Return to heat and stir until desired temperature is reached (usually between 140 and 160 degrees Fahrenheit).
    To make the whipped cream, add all the whipped cream ingredients to a stand mixer and whip on high until soft peaks form, about 3 minutes.
    Serve the hot chocolate topped with whipped cream.

Stout Hot Chocolate with Beer Whipped Cream

  First, we need to address the fact that this is a thing. Chocolate beer is a spectacular, astounding, remarkable thing. Chocolate st...

Stout Hot Chocolate with Beer Whipped Cream

0