Salted Caramel Chocolate Pecan Pie

Hi Everyone,

Happy Thanksgiving! About two years ago I got my monthly subscription of Southern Living (I have been a loyal reader since I was in high school!) and found the best chocolate pecan pie recipe. It is always a hit at parties and for the holidays. Since it is such a staple in my dessert rotation this time of year it made since that we would bring it as our contribution to Thanksgiving dinner. I have included the recipe below! Let me know what you think when you try it!

Ingredients:

Chocolate Filling:

1 1/2 cups sugar

3/4 cup of melted butter

1/3 cup all-purpose flour

1/3 cup 100% cacao unsweetened cocoa

1 T light corn syrup

1 tsp vanilla extract

3 large eggs

1 cup toasted chopped pecans

1 pre-made graham cracker pie crust

Salted Caramel Topping:

3/4 cup sugar

1 tablespoon fresh lemon juice

1/3 cup heavy cream

4 tablespoons butter

1/4 teaspoon table salt

2 cups toasted pecan halves

1/2 teaspoon sea salt

Directions:

• Preheat oven to 350 degrees.
• Stir together 1 1/2 cups sugar, 3/4 cup of melted butter, 1/3 cup all-purpose flour, 1/3 cup 100% cacao unsweetened cocoa, 1 T light corn syrup and 1 tsp vanilla extract in a large bowl.

• Add eggs and stir until well blended.
• Fold in chopped pecans.

• Pour mixture into pie shell.

• Bake at 350 degrees for 35 minutes.
• Remove from oven to a wire rack.

• While pie cooks, bring 3/4 cup sugar, 1 T lemon juice, and 1/4 cup water to a boil in a medium saucepan over high heat.

• Do not stir and swirl ingredients occasionally until the sugar begins to change color (I did this for 8 minutes until the sugar turned to dark amber).
• As a side note: make sure to not walk away since the sugar can burn quickly once it changes color.
• Remove from heat and add cream and 4 T butter. Stir constantly until bubbling stops and butter is incorporated (about 1 minute). Stir in table salt.

• Arrange pecan halves on pie (I did this while the sugar caramelized).

• Top with warm caramel. (I only used about half of the caramel and saved the rest for some homemade icecream!)
• Cool 15 minutes and sprinkle with sea salt.

Enjoy!

Kristin

Seared Steaks & Sage Brown Butter Recipe

Hi Everyone!

Last night for dinner I found this recipe online for us to try. It turned out to be pretty tasty and we will most likely make it again! We were trying to mix it up before Thanksgiving tomorrow where we are going to be enjoying all of the traditional recipes. I had to make a few modifications to the recipe because Blue Apron likes to give you ingredients that are very obscure so the adjustments were determined based on what we could find at the grocery store. I really like my version and think it turned out really well.

Ingredients:

2 Steaks

1 green Apple

1 Head Cauliflower

1 Lemon

1 Red Onion

3 small red Beets

1 tsp dried Parsley

1 Bunch Sage

4 Tablespoons Butter

¼ Cup Pecan halves

Directions:

• Cut the cauliflower off of the stalk and then cut the head into small florets.
• Peel and medium dice the beets (wash your hands after so they don’t stain).
• Peel and small dice the onion.
• Pick the sage leaves off the stems and discard the stems and chop the leaves.
• Quarter the lemon.
• Core and medium dice the apple and toss with the juice of 1 lemon wedge to prevent browning in a small bowl.
• In a large pan, heat 1 tablespoon of butter on medium-high until hot.
• Add the cauliflower and beets and season with pepper then cook for 10 minutes.

• Add the apple and onion to the pan of vegetables and season with pepper and cook for 5 minutes.

• Add the pecans and cook for 1 minute to combine.

• Transfer to a large bowl and keep warm.
• Season the steaks with salt and pepper on both sides.

• In the pan, heat 1 tablespoon of butter on medium-high until hot and add the seasoned steaks.
•  Cook steaks for 5 minutes per side for medium.

• Transfer to a plate, leaving any browned bits (or fond) in the pan.
• Addd the butter to the pan of reserved fond and heat on medium until melted for 15 to 30 seconds, or until the butter foams.
• Once the foam subsides, continue cooking for 2 minutes and add the sage.
• Cook for 1 minute and turn off the heat.
• Stir in the juice of the remaining lemon wedges and season with pepper.
• Divide the finished hash between two places and add the steak. Top with the sage butter and parsley.

Enjoy!

Kristin

Breakfast Quiche Recipe!

Hi Everyone,

This morning I was at a loss when it came to ideas for breakfast. But, ultimately I decided to make a quiche since we have a lot of vegetables in the fridge that needed to be used. This one was really tasty and you can easily substitute the ham for sausauge or bacon. I will definitely be repeating this one when we have company in town for the holidays!

Ingredients:
1 refrigerated pie crust (i used Pillsbury)
4 eggs
1 cup of milk
1/2 onion (chopped)
1/2 cup cheddar cheese
1/2 cup mozzarella cheese
1 cup spinach leaves
3 tomatoes
1 avocado
4 slices of ham (chopped)

Directions:

• Preheat oven to 375 degrees
• Spray nonstick vegetable spray in pone 9-inch pie pan and spread pie crust 

• In a small bowl mix the 4 eggs and 1 cup of milk together and pour into pie pan
• Add cheddar and mozzarella cheese to egg and milk mixture in pie pan

• Chop onion, spinach leaves, tomatoes, avocados and ham

• Add all vegetables to the pie with the milk and egg mixture

• Cook the quiche for 50 minutes

This was very easy and is a great way to help utilize any extra ingredients in the fridge! Let me know what you think.

Kristin

Holiday Cornbread Stuffing Recipe!

Hi Everyone,

Tonight Andrew and I are going over for an Early Thanksgiving dinner with friends and we are signed up to bring stuffing and a dessert! I found this new recipe on the Food Network (courtesy of the Neely Family) and decided to try it out. It is so delicious! I am a huge fan of stuffing and I really like this recipe. It is definitely going to be used again :-).

Ingredients:

1 package of bacon

1 large onion

4 ribs celery

1 tablespoon fresh thyme

1 tablespoon fresh sage

2 cups pecans

32 ounces dried corn bread stuffing mix

4 cups chicken broth

1 stick butter

Directions:

• Preheat oven to 350 degrees F.
• Chop the bacon, onion fresh thyme, fresh sage and pecans.

• Cook bacon and onions in a heavy skillet on high until bacon is crisp and onion is fragrant (about 10 minutes). *I cover with a paper towel so it doesn’t make the house smell quite as badly
• Turn heat down and add celery for 6 minutes.
• Add the thyme and sage and stir for 1 minute.

• Stir in pecans for 3 minutes.

• In a large bowl, add chicken broth, the cornbread mix and bacon and vegetables.
• Add to a 13 by 9 by 2-inch casserole dish.
• Add butter slices to the top of the casserole and cover with foil.

• Bake for 30 minutes
• Remove foil and cook 15 more minutes.

Let me know what you think! I think this is going to be a Thanksgiving favorite for us!

Kristin

Brussel Sprouts, Mashed Sweet Potatoes and Pan-Seared Cod

Hi Everyone,

Over the weekend I took a girls trip to Asheville, NC with my closest friends from high school and we were at a Tapas restaurant that had the most delicious brussel sprouts! I couldn't get the exact recipe but I tried to make something similar for dinner last night and have shared the entire dish below!

Ingredients:

Brussel Sprouts
brussel sprouts
1/4 cup chopped pecans
2 tablespoons olive oil
salt/pepper to taste

Mashed Sweet Potatoes:
2 sweet potatoes
1/2 cup butter
3 tablespoons brown sugar

Pan-Seared Cod:
2 Cod fillets
1/4 cup butter
salt/pepper to taste
paprika
garlic salt
onion powder
fennel seeds
coriander

Directions:

• Pre-heat oven to 400 degrees and put large pot of water on stove top to boil
• Prep brussel sprouts by rinsing, cutting off root end and discarding exterior yellow leaves (so all leaves look fresh)

• Chop pecans into small pieces
• Add pecans and brussel sprouts to baking dish and drizzle with olive oil and add salt and pepper to taste
• Bake for 35 minutes or until roasted (I put my rack on the middle shelf)

• Peel and large dice the sweet potatoes and add to pot of boiling water for 25 minutes

• Drain the pot of water and leave sweet potatoes inside. Add 1/2 cup of butter and 3 tablespoons of brown sugar and mash/stir together
• Set mashed sweet potatoes aside in a warm place
• Heat saucepan to high and add 1/4 cup of butter and allow butter to melt completely
• Place two cod fillets on plate and add a dash of each of the following to season each fillet on both sides: salt/pepper, paprika, garlic salt, onion powder, fennel seeds,coriander 

• Cook fillets on high for 4 minutes per side and remove from heat
• Divide brussel sprouts, mashed sweet potatoes and two cod fillets between two plates and serve.

Let me know if you try this recipe and what you think!

Thanks,

Kristin

New Dinner Recipe: BBQ Salmon & Mashed Sweet Potatoes

Hi Everyone!

I made this dinner the other night for me and Andrew and it may be my new favorite. I feel like I say that a lot but this was very tasty and unique. It was definitely a great fall recipe with the sweet potatoes. Also, the salmon spice rub had just the right amount of sweetness. This one also gets bonus points because there were very few ingredients and it was extremely quick to prepare. Overall, this was a winner.

Ingredients:

2 Salmon Fillets

2 Sweet Potatoes

1 Granny Smith Apple

1 Bunch Parsley

2 Tablespoons Butter

2 T Pecans

2 Teaspoons Red Wine Vinegar

1 Tablespoon Spice Blend (Paprika, Fennel Seed, Coriander, Garlic Powder & Light Brown Sugar)

Directions:

• Heat a medium pot of salted water to boiling on high.
• Peel and dice the sweet potatoes.
• Roughly chop the pecans.
•  Pick the parsley leaves off the stems and discard the stems.
• Dice the apple and place in a bowl and toss with the vinegar to prevent browning.

• Add the sweet potatoes to the pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and return to the pot add the butter.
• Using a fork, mash the mixture until you reach your desired consistency and season with salt and pepper.
• While the sweet potatoes cook, in a large pan heat 1 tablespoon of butter on medium-high until hot.
• Add the apple and cook and stir for 3 minutes.

• Turn off the heat and add the pecans and parsley and season with salt and pepper to taste.
• Transfer to a bowl and set aside in a warm place.

• Place the spice blend on a large plate and coat each side of the salmon fillets in the rub.

• In the pan heat 1 tablespoon of butter on medium-high until hot.
• Add the coated salmon fillets and cook 4 minutes per side and remove from heat.

• Divide the cooked salmon fillets and mashed sweet potatoes between 2 plates.
• Top with the apple sauté.

Let me know what you think!

Kristin

Za'atar Chicken & Farro Salad with Beet, Goat Cheese & Pistachios

Hi Everyone,

For dinner tonight I tried this new recipes with beets. I have to confess that I have never had beets before (i know, that's silly). Also, whenever I think of beets I think of Dwight from The Office. But, this recipe was amazing. Definitely in my top 5 for several reasons:

1. very quick and easy to make
2. light but still a filling meal
3. only 700 calories
4. easy cleanup
5. affordable ingredients

Plus- it photographs pretty well! I will probably make this the next time I have guests in town!

Ingredients:

2 Boneless, Skinless Chicken Breasts

½ C Semi-Pearled Farro

2 Ounces Arugula

1 Red Beet

1 Bunch Mint

1 T Red Wine Vinegar

2 T Pistachios

1 Shallot

2 T Crumbled Goat Cheese

2 Teaspoons Za'atar Spice Blend (1 Tbsp. chopped fresh oregano, 1 Tbsp. sumac, 1 Tbsp. ground cumin, and 1 Tbsp. sesame seeds. Stir in 1 tsp. kosher salt and 1 tsp. freshly ground black pepper)

Directions:

• Heat 1 large pot of salted water and 1 small pot of salted water to boiling on high.
• Once the large pot of water is boiling add the farro and cook 16 to 18 minutes.
• Drain thoroughly and return to the pot.
• While the farro cooks, wash and dry the fresh produce.
• Cut off and discard the root ends of the beet and peel and medium dice (I used a red cutting board since the beets can stain).
• Peel and mince the shallot and place in a medium bowl with the vinegar. (I added extra vinegar to thoroughly soak)
• Finely chop the arugula and pick the mint leaves off the stems and discard the stems.

• While the farro continues to cook, add the beet to the small pot of boiling water and cook 14 to 16 minutes.
• Drain thoroughly and rinse under cold water for 20 to 30 seconds to stop the cooking process.
• Transfer to the bowl of shallot-vinegar mixture and add salt and pepper to taste.
• While the beet cooks, season on both sides of the chicken with salt, pepper and the za’atar spice blend.
• In a medium pan heat 2 teaspoons of butter on medium-high until hot and add the seasoned chicken.
• Cook, loosely covering the pan with aluminum foil, 4 to 6 minutes per side and transfer the cooked chicken to a cutting board.

• Add the arugula to the pot of cooked farro and drizzle with olive oil and stir to combine before seasoning with salt and pepper to taste.

• Slice the cooked chicken crosswise on an angle.
• Divide the farro salad between 2 plates and add the dressed beet.
• Add the sliced chicken and garnish with the mint, goat cheese and pistachios. 

Let me know what you think!

Kristin

Dinner Recipe: Crispy Cod with Warm Cauliflower & Mustard Green Salad

Last night we got back in town from vacation to LA and decided to try out this new recipe. It was very easy to prepare and very light! I paired this with a white wine and cut back on the amount of red onion in the recipe. Overall, I would definitely recommend trying this! It was low on calories and very filling!

Ingredients:

2 Cod Fillets

3 Cloves Garlic

½ Bunch Mustard Greens

1 Head Cauliflower

1 Red Onion (I used about half of the onion)

2 T Capers

2 T Golden Raisins

2 T Red Wine Vinegar

2 T Rice Flour 

2 T Sugar

2 T Sliced Almonds

Directions: 

• Wash and dry the fresh produce.
• Peel and thinly slice the garlic.
•  Remove and discard the stems of the mustard greens and roughly chop the leaves.
• Cut out and discard the core of the cauliflower and cut the head into small florets.

• Peel and medium dice the onion.
• Heat a large, dry pan on medium until hot.
• Add the almonds and toast, stirring frequently for 3 minutes.
• Transfer to a large bowl and set aside and wipe out the pan.
• In the pan used to toast the almonds, combine the onion, raisins, sugar, vinegar, a big pinch of salt and ¼ cup of water.
• Heat to boiling on medium-high and cook for 3 minutes while boiling.
• Transfer the mixture to bowl and set aside to pickle for at least 10 minutes and wipe out the pan.
• In the pan, heat 2 teaspoons of butter on medium-high until hot.
• Add the cauliflower and season with salt and pepper and cook for 10 minutes.

• Add the garlic, capers and mustard greens and season with salt and pepper.

• Cook for 2 minutes and transfer to the bowl of toasted almonds and wipe out the pan.
• Place the rice flour on a plate and season the cod fillets dry with salt and pepper on both sides.
• Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess).
• In the pan, heat 2 teaspoons of butter on medium-high until hot and add the fillets with the coated sides down.
• Cook 3 to 5 minutes per side, or until golden brown and remove from heat.
• Add the pickled onion and raisins and pickling liquid to the bowl of cooked vegetables and toasted almonds.  
• Toss to thoroughly combine and season with salt and pepper to taste.
• Divide the salad and cooked cod fillets between 2 plates.
• Finish with a drizzle of olive oil.

Let me know what you think!

Kristin

Low Country Boil Recipe!

Hi Everyone,

Now that fall is upon us (and football season) I have the best low country boil recipe for any social gathering! I have tried a few different versions and this one is by far my favorite. It is affordable, easy to make and relatively low on calories. Plus, it has been a big hit!

Ingredients:

1 Pound Shrimp

3 Ounces Cherry Tomatoes

3 Cloves Garlic

2 Ears Of Corn

1 Lemon

1 Pound of potatoes

½ Pound Green Beans

1 Bunch Thyme

2 Tablespoons Butter

⅓ Cup Mayonnaise

1 Tablespoon Spice Blend (Bay Leaves, Celery Salt, Sweet Paprika, Celery Seeds, Mustard Powder, Black Pepper, Nutmeg, Cayenne Pepper & Cinnamon)

Directions:

1. Wash and dry the fresh produce.
2. Heat a large pot of salted water to boiling on high.
3. Remove and discard the husks and silks of the corn and cut each cob into quarters.
4. Trim off and discard the stem ends of the green beans.
5. Cut the potatoes into bite-sized pieces.
6. Peel and mince the garlic and quarter and deseed the lemon.
7. Halve the tomatoes and pick the thyme leaves off the stems and discard the stems.

1. Add the corn and green beans to the pot of boiling water and cook 3 to 4 minutes, or until the corn is slightly tender and the green beans are bright green.

1. Using tongs, transfer the cooked corn to a large bowl and use a slotted spoon or strainer to remove the cooked green beans while leaving the pot of water boiling.
2. Rinse the green beans under cold water for 30 seconds to 1 minute to stop the cooking process and pat dry with paper towels before transferring to a separate large bowl.
3. Add the potatoes to the pot of boiling water used to cook the corn and green beans and cook 10 to 12 minutes.
4. Drain thoroughly and transfer to the bowl of cooked corn.
5. While the potatoes cook, in a small bowl, combine the mayonnaise, half the garlic and the juice of 2 lemon wedges.
6. Stir to thoroughly combine and season with salt and pepper to taste.
7. To the bowl of cooked green beans, add the tomatoes and ¼ of the aioli. Toss to coat and season with salt and pepper to taste.
8. Pat the shrimp dry with paper towels and place in a bowl and season with salt, pepper, half the thyme and ¾ of the spice blend. Toss to thoroughly coat.
9. In a large pan, heat 1 tablespoon of butter on medium-high until hot. Add the seasoned shrimp and remaining garlic. Cook, stirring occasionally, 2 to 4 minutes, or until the shrimp are slightly opaque.
10. Add the cooked corn and potatoes, butter and the juice of the remaining lemon wedges and season with salt and pepper.

1. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined and the shrimp are opaque and cooked through and remove from heat.

1. Transfer the finished boil to a serving dish. Garnish with the remaining thyme and spice blend.
2. Transfer the remaining aioli to a serving dish.
3. Serve with the salad and remaining aioli on the side. 

Let me know what you think!

Kristin