Archives for October 2019

Pear Cranberry Chopped Salad

October 20, 2019~ Salads, Side Dishes, The Platefull Blog

This salad is hands down one of my favorites. I’ve been making it for years and I love it so much that I never change a thing. It’s a great side dish, or to make it a meal, simply add grilled chicken or shredded rotisserie chicken. If you’re not a fan of gorgonzola cheese (like my hubby), swap it out for goat cheese or feta. My favorite balsamic dressings are Marzetti’s Simply Dressed Balsamic and Tessamae’s. If I’m doing Whole 30, I use cranberries sweetened with apple juice, leave the cheese off, and use toasted pecans.

Pear Cranberry Chopped Salad

Author: Sarah

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Ingredients

Scale

1 pear, chopped

1 avocado, diced

2-3 cups spinach

1/4 cup dried cranberries

1/4 cup candied pecans

Gorgonzola, to taste

Balsamic dressing

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Instructions

To a medium sized bowl, add the spinach, pear, cranberries, and pecans. Top with the avocado and gorgonzola. Drizzle your favorite balsamic dressing over the top and serve immediately.

Apple Pie Oatmeal

October 19, 2019~ Breakfast, The Platefull Blog

Who doesn’t love apple pie for breakfast?! This has the flavors and warmth of apple pie, but is a much healthier option. It’s the perfect breakfast for these cold mornings and ready in under 10 minutes! Side note – these apples are amazing over vanilla ice cream, topped with warm caramel sauce. Or just as a snack on their own!

Apple Pie Oatmeal

Author: Sarah

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Ingredients

Scale

2 packets plain, unsweetened instant oatmeal

1 Tbsp extra light olive oil

1 apple, peeled and diced

1/4 tsp cinnamon

1/4 tsp vanilla

1/4 cup chopped pecans

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Instructions

In a small pan over medium heat, put 1 Tbsp of extra light olive oil and the diced apples. Cook, stirring frequently, until the apple is softened, about 7 minutes. Sprinkle with cinnamon and stir in the vanilla, until all is well mixed. While the apples are cooking, prepare the oatmeal packets according to instructions. When the oatmeal is cooked, top with the apple mixture and sprinkle with chopped pecans. Serve while still warm.

Chili

October 18, 2019~ Soups, The Platefull Blog

We had about a week of Fall weather and now it’s suddenly gotten as cold as winter, which means its the perfect opportunity to make a warm pot of chili! I love a good chili, ladled over Fritos corn chips, topped with cheese and sour cream. This recipe was born of a lot of trial and error, and I think it’s the perfect chili recipe for a cold Fall day! Whip this up on the next football Saturday and let me know what you think!

Chili

Author: Sarah

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Ingredients

Scale

1 can (15 oz) pork and beans

1 can (15 oz) Bush’s chili beans

1 can (6 oz) jalapeno salsa

2 cans (8 oz) tomato sauce

1 can (15 oz) petite diced tomatoes

1 pound hamburger

1/2 large onion, chopped

3 Tbsp chili powder

1 Tbsp cumin

1/4 tsp oregano

salt and black pepper to taste

Shredded cheddar cheese, for serving

Sliced green onion, for serving

Sour cream, for serving

Fritos (or similar) corn chip, for serving

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Instructions

In a soup pot over medium high heat, brown the hamburger and onion. Drain excess fat. Add remaining ingredients and bring to a boil. Reduce heat to a simmer. Let the chili simmer for 30 minutes. Serve in soup bowls, topped with sour cream, shredded cheese, Fritos corn chips, and sliced green onion.

Notes

I prefer chili quite thick. If you want a thinner chili, add half to a full can of water, to the consistency you like your chili.

Mediterranean Chicken with Yogurt Dill Sauce

October 18, 2019~ Main, The Platefull Blog

I love the flavors in this recipe if it sits in the fridge for a day or two. I’ve even frozen the chicken, with the onions and spices, then thawed it in the fridge to grill the next day and it worked perfectly! Either way, this is a definite make ahead meal. Mix up the sauce ahead of time too and all that’s left is to grill the meat at dinnertime. I love to serve this recipe with my Loaded Hummus and pita or my Mediterranean Pepper and Olive Salad. Or both!

Mediterranean Chicken with Yogurt Dill Sauce

Author: Sarah

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Ingredients

For the chicken:

8 boneless skinless chicken thighs

8 garlic cloves, minced

1/2 tsp paprika

1/2 tsp allspice

1/2 tsp ground nutmeg

1/4 tsp ground cardamom

1 medium size red onion, sliced

1 lemon, juiced

5 Tbsp olive oil, divided

Salt and Pepper, to taste

For the Sauce:

1 cup greek yogurt

3/4 cup chopped fresh dill (no stems)

1 clove garlic, minced

1 Tbsp olive oil

1/2 lemon, juiced

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Instructions

For the chicken

In a small bowl, whisk together 2 Tbsp olive oil and the juice of 1 lemon. Spread the sliced red onions in the bottom of a large baking dish. Pour the lemon juice/olive oil mixture over the red onions and toss to combine. In another small bowl, combine 3 Tbsp olive oil with the paprika, allspice, nutmeg, and cardamom. Stir in the minced garlic and salt and pepper to taste. Rub the chicken thighs with the spice mixture and place on top of the onions. Cover and refrigerate 1-2 days, until ready to serve (not longer than 2 days for food safety reasons).

When ready to cook, heat a grill to medium high heat. Place the chicken thighs on the grill and close the lid. Cook for 5-7 minutes. Flip the chicken over, close the lid again, and cook for 5-7 more minutes, until the chicken reaches 165 degrees. Optional: Place the onion slices on a grill pan and grill with the chicken.

For the Sauce:

Combine all ingredients for the sauce in a small bowl and mix well. Cover and refrigerate until ready to use. This will last fine in the fridge up to 2 days, though you will need to drain off excess liquid that forms on top and give it a good stir.

Pumpkin Fluff

October 17, 2019~ Appetizers, The Platefull Blog

It’s officially pumpkin season! Prepare yourself for all the pumpkin recipes! This one is a super simple crowd pleaser for all ages. I serve it every year at our annual Halloween party because it’s prep ahead and the kiddos love it.

Pumpkin Fluff

Author: Sarah

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Ingredients

Scale

1 (15 oz) can pumpkin

1 (16 oz) container frozen whipped topping, thawed

1 (5 oz) package instant vanilla pudding mix

1 teaspoon pumpkin pie spice

Vanilla wafers or graham crackers, for serving

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Instructions

Mix the pumpkin, vanilla pudding mix, and pumpkin pie spice together. Fold in the whipped topping. Refrigerate until ready to serve. Serve with vanilla wafers or graham crackers.

Mediterranean Pepper and Olive Salad

October 17, 2019~ Side Dishes, The Platefull Blog

I’m obviously on a Mediterranean kick! Loaded Hummus yesterday, this salad today, and wait until you try the Mediterranean Chicken with Yogurt Dill Sauce that I’ll be sharing tomorrow! I will say, I’m not a huge fan of chickpeas (unless they are in hummus). However, I do like them in this salad. Though sometimes if I’m not feelin’ the chickpea love, I leave them out. Either way, any time I make a Mediterranean dish, you can bet this is on the menu!

Mediterranean Pepper and Olive Salad

Author: Sarah

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Ingredients

Scale

3 cups sliced sweet mini-peppers (sliced into rings, seeds discarded)

1/2 can garbanzo beans, drained and rinsed well

1 cup pitted Kalamata olives, drained

1/3 cup crumbled feta cheese

1/2 cup balsamic vinegar

1 Tbsp olive oil

4 cloves garlic, minced

1/2 tsp salt

1/4 tsp ground black pepper

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Instructions

In a small bowl, whisk together the balsamic vinegar, olive oil, garlic, salt, and pepper. Place the sliced peppers in a wide bowl and pour the marinade over the top. Place in the fridge and allow to marinate for 24 hours, stirring occasionally.

When ready to serve, use a slotted spoon to remove the pepper rings from the marinade and place in a bowl for serving. Add the garbanzo beans, olives, and feta and toss to combine. If desired, you can spoon a little of the marinade over the salad.

Loaded Hummus

October 16, 2019~ Appetizers, Side Dishes, The Platefull Blog

Looking for a way to kick up out-of-the-container hummus? This recipe is it! So easy to do, and you won’t believe how much better it is than plain hummus! I used garlic hummus from the store in this recipe. Roasted red pepper hummus would be delicious as well. Or, if you’re really feeling domesticated, you could make your own hummus. But in my opinion, with so many great store bought hummus options, what’s the point?

Loaded Hummus

Author: Sarah

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Ingredients

Scale

1 container garlic hummus

1/2 cup grape tomatoes, halved

1/2 cup Kalamata olives, sliced (whole would work too)

1/2 cup feta cheese, crumbled

1/2 cup crispy chickpeas

1 Tbsp fresh parsley, chopped

Olive oil for drizzling

Coarse Sea Salt

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Instructions

Spread the hummus on a platter. In a line, spread the tomatoes, then olives, then crispy chickpeas, then feta. Sprinkle with parsley, a little coarse sea salt, and drizzle with olive oil. Serve with pita bread, pita chips, or crackers.

Barbecued Sloppy Joe Sliders

October 15, 2019~ Main, The Platefull Blog

Coming at you today with another one of my Mom’s recipes. These Barbecued Sloppy Joe Sliders are a cinch to make, kid friendly, and can be made ahead or frozen, then reheated in the crockpot. My kids have swim lessons every Wednesday night, so there’s a lot of Wednesdays that you’ll find this on the menu at our house! I keep it on hand in the freezer at all times. On Wednesdays, I reheat it in the crockpot and I can have dinner on the table in about 5 minutes when we get home from swim lessons! I always serve it with pickles and chips (probably a part of the reason my kids love this meal so much LOL).

Barbecued Sloppy Joe Sliders

Author: Sarah

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Ingredients

Scale

1 onion, chopped

1 green pepper, chopped

2 lbs ground beef

1 cup ketchup

1/4 cup vinegar

2 Tbsp brown sugar

2 Tbsp soy sauce (or coconut aminos)

1 Tbsp Worcestershire sauce

1 Tbsp chili powder

1 Tbsp prepared mustard

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Instructions

In a large skillet over medium high heat, brown the hamburger, onions, and green pepper. Mix together the remaining ingredients, then add to the pan and stir in to combine. Reduce the heat to low and simmer until all seasoning are well blended, about 15-30 minutes (depending on how much time you have).

Serve on hamburger buns or Hawaiian rolls with American cheese.

Pumpkin Bars with Cream Cheese Icing

October 14, 2019~ Baking, The Platefull Blog

You know what season it is – Pumpkin Season! Fall is my favorite season and I love pumpkin everything – except pumpkin pie. How weird is that?! These pumpkin bars are my Mom’s recipe. As a kid, I always loved the candy pumpkins on top. My boys love them too! Serve it with our without them – either way, these pumpkin bars are delicious!

Pumpkin Bars with Cream Cheese Icing

Author: Sarah

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Ingredients

Scale

2 cups sugar

4 eggs

1 15 oz can pumpkin

1 cup canola oil

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 cup butter, softened

8 oz cream cheese, softened

4 cups powdered sugar

2 tsp vanilla extract

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Instructions

Preheat oven to 350 degrees. In a mixer, mix sugar, eggs, pumpkin, and oil until well combined. Add in the flour, baking powder, baking soda, and cinnamon. Pour mixture into a greased 9×13 pan. Bake at 350 for 25-30 minutes, until a toothpick comes out clean.

While the pumpkin bars are baking, cream together the butter, cream cheese, and vanilla extract. Add in the powdered sugar gradually until the icing reaches desired consistency.

When the pumpkin bars come out of the oven, cool completely before frosting. For extra decoration, place a candy pumpkin on top of each bar.

Mini White Cheddar Meatloaf

October 13, 2019~ Main, The Platefull Blog

When it gets cold outside, I start to crave warm, comfort food. This recipe fits the bill and is a delicious spin on traditional meatloaf. Making mini loaves cuts the cooking time. I make this a quick weeknight meal by making all of it in advance. These little meatloaves are great because they will hold in the fridge for a couple days if you like to do Sunday meal prep, but they also freeze really well. Simply form them into their shape and freeze on a sheet pan until solid, then move to whatever container you want to store them in for freezing. I make the mashed potatoes when I do my Sunday meal prep for the week too. To make this a simple weeknight dinner, I place the meatloaf on one side of a sheet pan, and the dish of mashed potatoes on the other.

Mini White Cheddar Meatloaf

Author: Sarah

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Ingredients

Scale

1/2 cup fresh breadcrumbs

1 cup onion, chopped

2 cloves of garlic, chopped

1/2 cup ketchup, divided

1/4 cup chopped fresh parsley

2 Tablespoons grated Parmesan cheese

1 Tablespoon prepared horseradish

1 Tablespoon Dijon mustard

3/4 tsp dried oregano

1/4 tsp salt

1/4 tsp black pepper

4 oz white cheddar cheese, diced

1 egg, lightly beaten

1 1/2 pounds ground beef

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Instructions

Preheat oven to 400 degrees. In a large bowl, lightly beat the egg. Add the breadcrumbs, onion, garlic, 1/4 cup ketchup, parsley, parmesan, horseradish, dijon, oregano, salt, and pepper and mix well. Add the ground beef and white cheddar cheese. With your hands, mix the ingredients together until everything is combined well. Form into 6 meatloaves and place on a sheet pan coated with cooking spray. Bake at 400 for 20 minutes. After 20 minutes, brush the remaining 1/4 cup ketchup over the tops of the meatloaves. Bake for an additional 5-10 minutes, until the meatloaf is cooked through.

Notes

I make my favorite mashed potato recipe ahead of time and let it heat in an oven-safe dish on the same pan as the meatloaf.