Brussels sprouts & sweet potato bowl

I am trying to come up with recipes that I love but make them more “fun” for my kiddos…so they eat it how it’s intended to be served- not me having to separate each thing into little individual piles. One thing I’ve found that they love is anything that has been inspiralized!

I make different “bowls” all the time- with whatever veggies I have in my fridge (or freezer!) This one I adapted from an actual inspiralized recipe- and it was a winner:

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Brussels sprouts & sweet potato bowl

Bowl:

  • olive oil
  • 2 sweet potatos
  • 1.5 cups sliced brussels sprouts (or more!)
  • 1 bok choy chopped – leaves and base
  • 1/4 cup pomegranate seeds
  • 2 tablespoon sliced blanched almonds

Dressing- combine and set aside:

  • 1┬á tbsp real maple syrup
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sesame oil
  • 4 tbsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 2 tbsp low sodium soy sauce
  • 2tsp sesame seeds

Directions:

1. Heat olive oil in a large skillet. Add the sweet potato noodles and season with s&p. Cook, tossing occasionally, for 7 minutes (ish). Remove from heat, put into bowl, and cover with foil to keep them warm.

2. Heat some more olive oil in the (now empty) skillet. Add the brussels sprouts, season with s&p, and cook for 5-10 minutes. You want them cooked and slightly charred. The last 3 minutes- add the bok choy. Then, add the almonds and cook for 1 more minute all together.

3. Add this mixture on top of the sweet potato noodles. Top with pomegranate seeds and drizzle with the dressing! I just keep the dressing in my fridge and drizzle it on anything! It makes a ton and I only use the tiniest bit- i’m talking a true DRIZZLE, not pour. Sometimes I won’t even use it…

You’ve now made a delicious (and fun for kids) meal- and only messed up one skillet and the bowl or jar for the dressing! WIN WIN!

 

enjoy!

xox

aj

Gruyere dip

You guys. I have made the dip of all dips! It combines two of my favorite things: Gruyere cheese and caramelized onions.

The pics may not look like much- but I never claimed to be a food photographer- I just know good food when I eat it ­čÖé

It. Is. Heavenly.

You make this for an event, or just for your family, and I promise it will be a hit. Eat it with some warm bread and try not to eat the whole thing yourself…


Gruyere Dip

Ingredients:

  • 2 cups caramelized onions (approx 3-4 onions)
  • Dash of balsamic vinegar
  • Butter/Olive Oil
  • 1/2 cup Mayo (get the real stuff!)
  • 1/2 cup Sour Cream (not the low fat stuff)
  • 1 1/2 cups of shredded Gruyere cheese
  • 1 tsp garlic powder
  • Black pepper to taste

Directions:

  1. Caramelize ┬áyour onions. Now this is a labor of love- you have to be patient- don’t rush this process. Cut your onions in half then down the middle and slice into very thin sections. Melt your combo of butter and olive oil in a saute pan on medium heat. Add your onions and toss to coat them. Let them saute for at least 30 minutes, stirring occasionally. Don’t stir them too often or they won’t brown. You may need to turn the heat down to low after awhile. Once they are to your liking (pretty brown- but NOT burned!), pour a DASH of balsamic vinegar into the pan-I’m talking just a small drizzle- a little goes a long way- and cook until the liquid has evaporated/cooked off.
  2. Preheat your oven to 400 degrees.
  3. Combine your onions, mayo, sour cream, 1 cup of the cheese, garlic powder, and the black pepper into a bowl and stir.
  4. Pour into a small (8″) cast iron, or similar oven proof baking dish and top with remaining cheese.
  5. Bake for 20 minutes or until everything is nice and bubbly! Let cool slightly and then serve with some crusty, yummy, bread!

 

enjoy!

xox

aj

 

Dark Chocolate & PB bananas

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Do I have a treat for you! These scrumptious desserts are so easy to make and HEALTHY! Probably not when you eat the entire batch like I seem to be doing lately, but still- better than a pan of brownies, right?! Healthy and delicious. I was sold.

Ingredients:

  • 2-3bananas
  • creamy peanut butter (read your labels! It should only include peanuts)
  • 1┬ácup 60% cacao baking chocolate
  • 1.5tbs coconut oil

Directions:

  1. Cover a baking sheet with parchment paper. Slice the bananas into thin slices and place half of them on the baking sheet. Spread peanut butter onto each of those banana slices, then top with a banana slice. Place these in the freezer until frozen.
  2. Place your chocolate and coconut oil in a bowl and microwave until melted. Make sure and stir until smooth! Use a fork, spoon, your fingers- whatever you want- to cover each banana bite in the chocolate. Then, place them back in the freezer!
  3. Store them in the freezer for quick snacking/a tasty treat! Mine didn’t last very long..

Happy treat making!

xox

aj

Fiesta dips!

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In honor of Cinco de Mayo, I thought I would share a tried and true salsa recipe, a copycat creamy jalape├▒o dip, and my mom’s 7 layer dip. When we knew we were going to be moving to Utah, I knew I had to learn the salsa┬árecipe from my mother-in-law. She makes it every Sunday for Sunday dinners and I knew my husband wouldn’t be able to live without it. But, in good family recipe fashion, she didn’t have any measurements. I watched her for several Sundays so that I could perfect it just as she has! The creamy jalape├▒o ranch is a favorite of mine from a restaurant back home in Texas called Chuy’s. I spent many late night girls nights snacking on this- so I had to figure out how to make it so I could enjoy it here! And the 7 layer dip is one my mom made all growing up and is just a good-ol staple. SO, here you go!┬áThey are all super easy, quick, and sure to be favorites.


7 layer dip

Ingredients:

**now, I don’t put measurements because it is totally to your liking/taste! Add more of one layer or less of another depending on your favorites!

  • jalapeno bean dip (you can find this normally on the chip aisle)
  • sour cream
  • mayonnaise** optional
  • taco seasoning
  • avocados
  • lemon juice
  • shredded sharp cheddar cheese
  • roma tomatoes
  • green onions
  • black olives

Directions:

  • In a clear baking dish layer the jalape├▒o bean dip first. ┬áIn a separate bowl, smash the avocados together with a little salt, pepper, and lemon juice. Layer this on top of the bean dip. Then mix together, in a separate bowl, sour cream a tiny bit of mayo (optional) and taco seasoning to taste. Spread on top of the avocados. This will seal off the avocado layer so it doesn’t get brown. Then sprinkle the cheese to cover the top. Add chopped roma tomatoes, chopped black olives, and sliced green onions. This makes for 7 delicious layers!
    • Layer 1: Beans
    • Layer 2: Avocados
    • Layer 3: Sour Cream mixture
    • Layer 4: Cheese
    • Layer 5: Tomatoes
    • Layer 6: Black olives
    • Layer 7: Green onions

 


Salsa

Ingredients:

  • 1 large can of whole tomatoes
  • 2tbsp lemon juice
  • 1tsp kosher salt
  • 1/4tsp cumin
  • 1/4tsp garlic powder
  • 1/4tsp onion powder
  • 2-3 pickled jalape├▒os- most of the seeds removed (they come in a can, I just dump the can in a tupperware and keep it in my fridge)
  • 1 bunch of Cilantro

Directions:

Dump everything into a blender and blend away! Add salt/cilantro/jalape├▒o/lemon juice to taste from there! See I told you it was easy!


Creamy Jalapeno Dip

Ingredients:

  • 16oz light sour cream
  • 1 package (1oz) Ranch dip mix
  • 2 large jalape├▒os -seeded
  • 2 cloves of garlic -minced
  • 1/3 cup cilantro
  • 1 whole lime -juiced
  • 2-4tbsp (depending on desired thickness) milk

Directions:

  1. Add the jalapeños, cilantro and garlic to a food processor or blender. I use my vitamix. Pulse, and scrap down the sides, until you have a nice mixture. Add the rest of the ingredients, except for the milk, and blend until creamy. Add the milk- a tbsp at a time until you reach desired consistency. Enjoy!

zebra corn

Today I’m going to share a party favorite with you! We make this every Super Bowl – and it I always end up wishing I made more. First rule- always double this recipe. It is delicious! Enjoy!

Zebra Corn

ingredients

  • 4 tbsp unsalted butter
  • 10 cups plain unsalted popcorn – takes about 1/2 cup of kernels
  • 1/2 cup packed light brown sugar
  • semi sweet chocolate chips
  • white chocolate chips

directions

  1. Preheat your oven to 300 degrees. Take a large rimmed baking sheet, butter it, and set aside. Pop your popcorn and place on the baking sheet.
  2. In a saucepan or pot, bring the butter, brown sugar, and 2 tbsp of water to a boil while stirring constantly.
  3. Drizzle this syrup over the popcorn and toss to coat every piece! Spread evenly on the baking sheet. (try not to eat it all right now..this is where I struggle)
  4. Bake, tossing occasionally, until golden and shiny. Do not overcook! I usually pull it out after about 30minutes. Let it cool on buttered foil or parchment paper.
  5. Once cooled, melt the chocolate and drizzle it over the popcorn! (A little tip- once melted, put the chocolate in a ziploc baggie and cut off a little bit from the corner- makes for an easy way to drizzle and an easy clean up! Just throw the baggie in the trash!)
  6. Allow to cool until the chocolate has hardened and then store in an airtight container- if it even lasts that long!

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Happy cooking!

xox

aj