The holidays are almost here! And I’ve got an easy, healthy, and delicious holiday salad recipe for you: Kale Salad with Cranberries, Walnuts, and Wild Rice. This festive, simple salad is gluten-free, vegetarian, and vegan. It’s a great recipe for this time of the year, and it will perfectly complement other holiday dishes on your Thanksgiving menu!
I simplified the original recipe just a little bit, using dried cranberries instead of fresh ones, and omitting roasted garlic and bulb fennel! With my changes, all you have to do is chop everything up, have the pre-cooked wild rice ready, make the delicious homemade dressing and toss everything together! So easy! NOTE: Make sure to precook the wild rice in advance – the wild rice normally takes about 45 minutes to cook (cook the wild rice in boiling water), so make sure to have the wild rice all ready before starting to assemble the salad.
I loved the dressing, made with olive oil, Dijon mustard, lemon juice, and lemon peel (I omitted garlic). It had a beautiful color and amazing flavor – I just wanted to eat the dressing with the spoon! The whole salad looks so much like Autumn itself:
I hope you will enjoy this healthy salad during the holiday season!
And, here are the changes I made to the original BHG recipe:
1) The recipe calls for 2 cups of fresh cranberries – I used 1 cup of dried cranberries instead, and did not roast them. SO easy!
2) I also omitted roasted garlic and bulb fennel. Even easier!
3) By making the above changes (omitting 2 ingredients – roasted garlic and bulb fennel) and using dried cranberries instead of fresh cranberries, I made the salad simpler as I did not have to roast cranberries and garlic. The salad did not lose any flavor by making these changes! You will only make the recipe simpler by skipping step 1 of the recipe completely and just doing the last 2 steps (make the dressing and mix everything)! Easy, just the way you and I like it!
Delish Dish, Easy Healthy Recipes, Healthy Recipes, Salads | Tags:
christmas, healthy recipe, holiday season, holiday side dishes, holidays, kale, salad recipe, Thanksgiving, thanksgiving recipe, thanksgiving side dish, vegetarian, walnuts
Hello BHG friends! I’m Heather Baird, blogger at Sprinkle Bakes. You may remember me from my previous posts here on Delish Dish. Today I’m here to tell you about my new baking and desserts book called Sea Salt Sweet. We’re also having a giveaway, so you can enter for a chance to win a copy!
I’ve always been a fan of salty sweets – salted caramel, pretzels dipped in chocolate, butter toffee with salty pecans – you name it! My love for this dynamic flavor combination inspired a book filled with all kinds of new salty-sweet recipes. Inside you’ll find rich salted caramel and chocolate recipes, and perhaps less expected treats that incorporate fresh fruits and citrus.
This is one of my favorite recipes from the book, and it is as easy to make as it is pretty. Ricotta Fig Phyllo Cups make a great dinner party finale because each guest gets their own little bouquet of figs, walnuts and sweet ricotta cheese. A sprinkle of Fleur de Sel (French sea salt) on top makes the fruit taste even sweeter. Fleur de sel can be found at most grocery stores in the condiments and spices aisle, or at kitchen specialty stores. It can also be ordered online.
The Phyllo cups are so simple to make! The layered dough is cut into squares and then pressed into ramekins. After a quick bake, they’re ready to be filled. These cups can be made ahead and stored until just before serving, that way you can be confident the phyllo cup will stay crisp and lovely.
Choose the most beautiful blemish-free figs you find for the best presentation.
I hope you’ve enjoyed this sampling from my new cookbook. You can find more information including how-to videos and purchasing information on my Sea Salt Sweet book page.
Ricotta Fig Phyllo Cups
Yields 6 servings
Unsalted butter, for ramekins
1/2 cup/120 g whole-milk ricotta cheese
1/4 cup/60 ml heavy whipping cream
2 tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
1/16 teaspoon fine-grain sea salt
6 sheets of frozen phyllo dough, thawed
(18 x 14 inches/45.5 x 35.5 cm each)
3 tablespoons/50 g unsalted butter, melted
12 fresh figs, quartered
6 tablespoons chopped walnuts, toasted
1/2 cup/170 g wildflower honey
Preheat the oven to 350°F/180°C.
Butter six 8-ounce/240 ml round ramekins and set aside.
Place the ricotta and heavy whipping cream in a medium mixing bowl. Beat the mixture on medium speed with an electric mixer, gradually adding the sugar, until the mixture is thickened to soft peaks.
Add the vanilla and salt; mix well. Cover the mixture and chill while the other elements are prepared.
Stack 2 phyllo sheets on a work surface and cover the remaining sheets with a damp paper towel to prevent the dough from drying. Brush the sheets evenly with some of the melted butter. Top the buttered phyllo sheets with 2 more sheets of phyllo and brush with butter as before. Top with the last 2 phyllo sheets and gently press all the layers together.
Cut the phyllo stacks into six 7 x 6-inch/18 x 15 cm rectangles. Carefully fit a rectangle of phyllo into each buttered ramekin, creating a phyllo cup. The phyllo will slightly extend over the top of each ramekin. Place the ramekins on a baking sheet and transfer to the oven. Bake for 20 minutes, or until the phyllo dough cups are crisp and golden. Allow the phyllo cups to cool for
5 minutes inside the ramekins, then gently remove them and place them on a cooling rack. The cups may also be kept inside the ramekins for serving, if you prefer.
Just before serving, divide the ricotta mixture evenly among the cups. Top each basket with 2 quartered figs. Sprinkle 1 tablespoon of toasted walnut pieces over each cup and drizzle each cup with honey. Serve immediately.
To enter to win one of 5 copies of Sea Salt Sweet, tell us below: “What is your favorite salty-sweet combination?”. For another opportunity to win, connect with Better Homes and Gardens on Twitter and re-tweet the giveaway announcement tweet with #SeaSaltSweetSweepstakes. We’ll conduct a random drawing from the entries received to select the winners. See the official contest rules here.
Please note, this contest has ended.
All Desserts, Delish Dish, Fruit Desserts | Tags:
Baking, blogger recipes, cookbook giveaway, Dessert, easy dessert, figs, fleur de sel, Giveaway, phyllo, sea salt, Sea Salt Sweet Book
These recipes are more than just chips and cheese. Celebrate National Nacho Day with gourmet nacho recipes — complete with toppings like sweet potatoes, cheese steak, and marshmallow sauce. Take your pick!
Grilled to perfection. Pinch of Yum‘s Healthy Grilled Sweet Potato Nachos are filling enough to eat as a meal (despite the lack of meat). To make these as healthy as can be, skimp on the chips and load on the veggies!
Must-have holiday app. Nachos as a fancy meal starter? We promise, Half Baked Harvest‘s three-cheese, delectable-ingredient Cranberry, Butternut and Brussels Sprout Brie Skillet Nachos will have you starting all your elaborate meals with chips and cheese.
Hello! This is Julia from the food blog JuliasAlbum.com (you can also find me on PINTEREST) with the Fall-inspired dinner recipe for you! I love Fall, especially because it gives me an excuse to indulge myself in making all kinds of cozy meals using my favorite Fall ingredients, such as sweet potatoes, cinnamon, maple syrup, etc. ! It’s no wonder that my today’s recipe is a delicious, easy-to-make, Fall-inspired dinner from Better Homes and Gardens: Maple-Glazed Chicken with Sweet Potatoes. Unbelievably good, kids would love it, this meal is full of protein, fiber, and it’s gluten-free!
You’ll love that this recipe takes 30 minutes to make, and there are only 6 ingredients involved! It’s one of those rare recipes where sweet and savory flavors are perfectly combined. Sweet potatoes, maple glaze, savory chicken – this is the ultimate Fall comfort food, and it will be a great addition to your weekly menu.
The chicken is cooked in butter + olive oil with Montreal seasoning. YUM!
The final dish combines chicken seasoned with Montreal seasoning, Maple glaze, and mashed potatoes! Wonderful combination!
And, here are the changes I made to the original BHG recipe:
- The recipe calls for packaged mashed sweet potatoes – I just made my own because they are so easy to make.
- The recipe calls for 1 pound of chicken breast tenderloins – I just used 1 pound of chicken breast and sliced it horizontally, then into smaller longer slices. As you can see on the photos, I was able to get about 12 good-size slices out of 1 pound chicken breast! Also, the recipe calls for cooking chicken in 2 tablespoons of butter; I used 1 tablespoon of butter + 1 tablespoon of olive oil instead.
- I omitted green onions (didn’t have any) and just sprinkled the dish with chopped fresh parsley right before serving.
30-Minute (or Less) Chicken Recipes, Chicken, Chicken Breasts, Chicken Recipes, Delish Dish, Dinner, Easy Dinners, Easy Healthy Recipes, Healthy Dinner Recipes, In-Season Eats, Thanksgiving, Thanksgiving Dinner Menus, Thanksgiving Potatoes, Thanksgiving Recipes | Tags:
chicken dinner, chicken recipe, fall recipes, gluten free, healthy chicken recipe, Healthy Dinner, maple syrup, sweet potatoes, weeknight dinner
I feel like this recipe was made for me. It’s quick, easy and is loaded with the perfect pumpkin flavor that I crave.
The original recipe for the Pumpkin Cheesecake Bars starts with a pre-mixed oatmeal cookie crust, but I did not have a packet of oatmeal cookie mix at home, so I decided to make my own. I couldn’t tell you what I liked better, because both the crust and the filling are equally good.
This dessert combines my two favorite things: pumpkin and cheesecake. I’ve been chomping at the bit to try a pumpkin cheesecake and this was a great way to get my feet wet. Of course it was dangerous for me to have these in my house all weekend, so I gifted them to a few of my friends and they were super excited.
I prepared the crust with a mixture of quick oats (3 cups), brown sugar (1 cup), flour (1/2 cup) and butter (3/4 cup). Press cold butter into the dry ingredients until it forms a dough like consistency. The crust is pressed into the bottom of the pan and pre-baked to prevent it from getting soggy. I constantly found myself cutting off the edges of these bars so I could eat the crust!
The filling is fairly simple, combining cream cheese with pumpkin, eggs, sugar and spices. Instead of covering these with a layer of chocolate, I decided to drizzle white chocolate on top and each bar is garnished with a pecan. I just melted 2 ounces of white chocolate chips together with 2 teaspoons of heavy whipping cream and stirred it until smooth. You can simply drizzle the white chocolate over the bars with a fork or spoon.
Can you believe I don’t have a pumpkin cheesecake recipe on my site?? I’ve got tons of pumpkin recipes like Pumpkin S’mores Poke Cake, Caramel Pumpkin Pie Bars and Pumpkin Cream Pie Cookie Cups. Since cheesecake is my favorite dessert and pumpkin is most definitely a favorite flavor, this dessert is like a match made in heaven. Be sure to check out the recipe for Pumpkin Cheesecake Bars for your next holiday party!
Between apple picking at a friend’s orchard and the apples we’ve gotten from our CSA, we’ve been having fun putting them to good use. With just a few left lingering in the crisper, it seemed like time to make an apple cake. This Apple Date Cake, which comes together so easily and is filled with fall flavors, was a pretty wonderful snack on a recent crisp Monday afternoon.
I love using Medjool dates in baking since they add a lovely moistness and texture. And since they are so sweet, they reduce the amount of other sweeteners needed. I made a few changes to this recipe to make it gluten free—and to make it a little easier to pull together. Here’s what I did:
- Used 1 1/2 cup rolled oats instead of the flour called for to add whole grains.
- Upped the eggs to 3 to help the cake bind together.
- Instead of the vegetable oil, I used 1/4 cup peanut butter.
- Added 2 tablespoons ground flaxseeds.
- For the topping, I simply sprinkled on cinnamon and a little sugar.
After soaking the dates in the warm milk, I added the ingredients to the bowl of a food processor and processed everything for about 30 seconds to form a thick batter with mostly ground oats. The cake baked up so nicely in the 8×8 pan and smelled pretty heavenly. While it will be difficult to do so, be sure to let the cake cool fully in the pan before slicing (you can even chill it and serve it cold!). That will help to ensure that the slices hold together.
Try this cake with a dollop of vanilla ice cream, whipped cream, or even Greek yogurt. We had this for dessert one night and for breakfast the day after, so it’s incredibly versatile. And a totally delicious way to use up some of those apples you might have picked recently!
Find the original recipe for Apple Date Cake here.