2-4 servings
Directions
Use a spiralizer to make “noodles” from the zucchini. Toss in a bowl with all other ingredients.
Serve chilled or at room temperature. Best made no more than 2 hours before serving.
Recipe originally found in The Forest Feast Gatherings.
8 slices
Ingredients
For the honey vinaigrette
Directions
Preheat a grill or grill pan over medium high heat.
Brush each naan flatbread on both sides with olive oil and place on grill for 2-3 minuets on each side, until you see char marks.
While the naan is grilling, cook the sausages for 8-10 minutes until heated through, turning occasionally. Remove from grill and cut into 1/2 inch slices.
When the naan is ready, top with goat cheese (2 oz on each flatbread), apple slices and chicken sausage, and grill for additional 4-6 minutes until cheese is slightly melted (I used a convectional oven).
To make the honey vinaigrette, whisk together olive oil, honey, dijon mustard and lemon juice. Set aside.
Remove pizzas from grill, top with fresh arugula and drizzle with honey vinaigrette. Season with salt and pepper, if desired. Serve and enjoy.
Recipe originally found on Eat Yourself Skinny.
Ingredients
Directions
Chop the basil into small pieces. On a toothpick, place a piece of basil, then a tomato, another piece of basil and then the mozzarella ball.
Lay out the completed skewers on a serving dish. In a small bowl, mix together an even amount of olive oil and balsamic vinegar. Add salt and pepper, to taste. Mix, and then drizzle over the completed skewers.
Recipe originally on Stuck on Sweet.
Ingredients
Dressing
Directions
Mix all ingredients and pour dressing over them. Let marinate in the dressing at least an hour before serving. Serve with multigrain scoops or your favorite chips/crackers.
Recipe originally from my friend’s mom.
I had this recipe for the first time during one of my friend’s Bachelorette Party weekends. It has become one of my most popular appetizers that I make.
24 deviled eggs
Ingredients
Directions
Peel hard boiled eggs and slice them in half lengthwise. Remove yolks and add to a medium bowl.
Add mayonnaise, garlic, truffle oil, parmesan cheese and pepper. Mash and mix until smooth. Add a little more mayo if you prefer a creamier filling. You can use a hand mixer or Kitchen Aid if you want the filling to be extra creamy. Add salt to taste.
Spoon filling back into egg white halves or pipe it in with a star-shaped piping tip. Garnish with additional parmesan cheese and freshly ground pepper, and thinly sliced radish halves, if desired.
Recipe originally found on Pinch Me I’m Eating.
In May 2019, I went to Italy for the first time with my family. While all of the food there is absolutely delicious, the dishes that included truffle were my favorite! My sister first made a version of these truffle deviled eggs for Christmas, and they got us all hooked!
2-4 servings
Ingredients
Directions
In a large, high-powered blender (I have a Vitamix), add the tomatoes, carrot, bell pepper, avocado, cilantro, herb seasoning, salt, garlic powder, onion powder and water, and blend until completely smooth. Taste and adjust seasonings as needed.
Add in the corn, black beans and chicken. Pulse once or twice to blend but leaving the soup chunky.
Serve the soup with crumbled tortilla chips. (I heated the soup on the stove to serve warm).
Top with cilantro and avocado.
Recipe originally found on Food Fanatic.
This recipe is great for leftovers. I often freeze multiple portions to have another time.
30-36 sandwich melts
Ingredients
Directions
Preheat oven to 350 degrees and line large baking sheet with parchment paper.
Place a large non-stick skillet over medium heat. Add 1 tablespoon butter and chopped onion. Sauté stirring often until soft and lightly golden (5-7 minutes). Add garlic and stir until fragrant (1 minute). Transfer to mixing bowl.
In the same skillet over medium/high heat, add 1 tablespoon butter and sauté mushrooms until soft, juices are released and evaporated (10-12 minutes). Transfer mushrooms to the same mixing bowl.
Optional: Add bacon to the same skillet and sauté until browned (7 minutes). Transfer to paper towel lined plate to drain fat before adding to mixing bowl.
To the mixing bowl, add 2 1/2 cups shredded cheese, 1/4 cup chopped parsley, 2 tablespoons mayonnaise, 1/4 to 1/2 teaspoon salt and 1/4 teaspoon pepper, or season to taste. Stir to combine.
Spoon generously onto toasts, using spoon to mound and shape the mixture. Bake at 350 degrees for 15 minutes. Garnish with more fresh parsley, if desired. Serve warm.
Recipe originally found on Natasha’s Kitchen.
If you include bacon, don’t add extra salt. The bacon already adds enough salt. The topping can be made ahead of time.
4-6 servings
Ingredients
Directions
Place the oil in an electric pressure cooker or Instant Pot. Turn the sauté setting on and heat the oil until shimmering. Add the turkey and cook, stirring constantly to break up the meat into small pieces, until no longer pink, about 4 minutes. (I personally prefer to cook the turkey in a pan on the stove, so the Instant Pot doesn’t get coated).
In the Instant Pot, add the onion, bell pepper, carrots, celery, and garlic. Cook, stirring occasionally, for 3 minutes. Add the turkey. Add the tomatoes, black beans, green chiles, water, chili powder, cumin, salt and tamari or soy sauce, if using. Stir to combine.
Secure the lid and close the vent. Set the cook time for 20 minutes at high pressure. When the cooking time completes, open the valve to quick release the pressure. Open the lid away from your face. Stir the chili. Taste and add salt, soy sauce or tamari, and other seasonings as needed.
Serve the chili with your desired toppings.
Recipe originally found on Kitchn.
Store extras in Tupperware and freeze for future dinners.
1 drink
Ingredients
Directions
Combine kailua, vodka and eggnog in a cocktail shaker with ice.
Shake well, then strain into glasses.
Top with whipped cream and ground nutmeg.
Recipe originally found Lemon Tree Dwelling.
Get in the holiday spirit with this tasty drink.
8 slices
Ingredients
Directions
Preheat oven to 450 degrees with pizza stone inside.
Place the shredded chicken in a medium sized mixing bowl. Pour the buffalo sauce over the top, then stir until chicken is evenly coated.
Roll out the pizza dough into approximately 14 inch round pizza .
Spread the ranch over the surface of the pizza crust, leaving approximately 3/4″ border from the edge. I mixed in more buffalo sauce with the Ranch dressing.
Scatter approximately 2/3 of the buffalo chicken over the pizza, followed by onion. Sprinkle with both cheeses (I also mixed in buffalo sauce with the mozzarella cheese), then the remainder of the chicken.
Bake in preheated oven on the middle rack for 12-15 minutes, until crust is golden and the cheese is melted and lightly browned.
Remove pizza from oven. Garnish with green onions and blue cheese crumbles.
Recipe originally found on Go Go Go Gourmet.
I altered the recipe to my liking 🙂
Nicole Flips for Food