The Platefull

Inspiring home cooks to be creative with accessible, nutritious recipes.

Pickled Red Cabbage

~ Side Dishes, The Platefull Blog

This recipe is perfect for The Med Bowl. It’s simple to prepare and can last in the fridge all week while you eat Med Bowls for lunch!

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Pickled Cabbage

Pickled Red Cabbage

  • Author: Sarah
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Ingredients

Scale

6 oz red cabbage, shredded

2 c white vinegar

1/2 Tbsp dried parsley

1/2 tbsp chili flakes

1/2 Tbsp peppercorns

1/2 Tbsp ground ginger

Instructions

To a small saucepan, add the vinegar, parsley, chili flakes, peppercorns, and ginger.  Bring to a boil, then reduce heat and let simmer for 15-20 minutes.  In the meantime, place the shredded red cabbage in a canning jar.  Let the vinegar mixture cool completely, then pour over the red cabbage, through a strainer.  Close with the lid and refrigerate for up to 1 week.

Apple Kale Salad

~ Salads, The Platefull Blog

This salad is one of my favorites. It’s beyond easy and just goes well with everything. The little blueberries I use in this recipe are like candy and I can’t get enough of them! I need to work on other recipes that I could use them in….

All this salad needs is chopped kale, chopped Granny Smith apple, dried blueberries, and shaved Parmesan cheese. Top it with your favorite Caesar dressing (I know it sounds like a weird combination, but trust me – my favorite Caesar is Sprout’s Organic Caesar) and you’re set! Easy!

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Apple Kale Salad

Apple Kale Salad

  • Author: Sarah
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Ingredients

Scale

4 cups kale, chopped

1 granny smith apple, chopped

1/4 cup dried blueberries

1/3 cup shaved Parmesan

Caesar Dressing

Instructions

Put the kale in a salad bowl.  Top with the apple, blueberries, Parmesan, and Caesar dressing.  Serve immediately.

Notes

My favorite Caesar is the Sprout’s brand organic Caesar dressing.

Cream of Celery Soup

~ Sauces and Dressings

I use this soup in Tater Tot Casserole. I make a batch and freeze it into 1 to 1 1/4 cup portions (the size of 1 can of soup) so that I have it on hand. It’s surprisingly simple to make your own copycat versions of canned soups at home. It just takes a few ingredients, most of which you likely already have on hand!

For this recipe, start by melting the butter in a saucepan over medium heat. Then add the veggies and cook, about 5 minutes, until softened. Next, you will add in the flour and stir to combine well. Cook this mixture for 1-2 minutes.

Pour in the liquid and cook, stirring, until thickened. That’s it! See, not too hard!

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Cream of Celery Soup

  • Author: Sarah
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Ingredients

Scale

1/4 cup butter

1 cup celery finely diced

1/2 yellow onion

1 clove garlic

1/2 teaspoon Kosher salt

1/4 cracked black pepper

1/4 cup flour

1/2 cup evaporated milk

1/2 cup chicken broth

Instructions

Melt the butter in a saucepan over medium heat.  Add the onion, celery, garlic, salt and pepper.  Cook, stirring occasionally, for about 5 minutes, until the veggies soften.  Add in the flour and stir or whisk to combine well.  Cook, stirring, for about 1-2 minutes, until the mixture is a light golden brown.  Add in the evaporated milk and chicken broth and cook, stirring, until thickened.

Notes

This recipe replaces 2 cans of cream of celery soup.

Cheddar Cheese Condensed Soup

~ Sauces and Dressings

I’ve talked a little bit about my quest to limit processed foods and focus on foods that fuel our body. I’ll talk more about that at some point, but one of the things that I’ve started making from scratch is condensed soups for use in casseroles. I make this amazing Cream of Mushroom Soup (it’s seriously way better than anything canned!). One of my favorite recipes as a kid was my Mom’s Tater Tot Casserole. It calls for cheddar cheese condensed soup and this is what I use as a real food version of the stuff in the can.

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Cheddar Cheese Condensed Soup

  • Author: Sarah
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Ingredients

Scale

3 Tbsp unsalted butter

3 Tbsp flour

1/4 tsp salt

1/4 tsp dry mustard

1 cup milk

1/2 cup shredded cheddar cheese

Instructions

Melt the butter in a saucepan over low heat.  Whisk in the flour and cook for 30 seconds (do not let it brown).  Add in the salt, dry mustard, and milk.  Whisk until smooth, then add in the cheddar cheese and whisk until melted and well combined.

Christmas Tablescape

~ Lifestyle, The Platefull Blog

Today I’m sharing the way that I’ve got my dining room table decorated for Christmas, as well as a few tips for planning you tablescape. I’ve used these same decorations for a couple years now and have gotten so many compliments on them.

First, I used these beautiful tree candles that I found at Crate and Barrel a few years ago. I have three sizes, giving dimension to the center of the table. (I’ve also seen some beautiful white ones at Target this season, so I may need to add to my tree candle collection – they are my favorite!). I placed some on round pieces of tree slices to add to the rustic feel. The black reindeer modernize it a little, and again are in multiple sizes. I love having candles on the table (and I will add some tea lights for our Christmas dinner), because I love the soothing glow of candlelight. The little house name card holders and black and white napkins (these are from the Magnolia line last year at Target) tie in with the other black details on the table and in my dining room. I just love the rustic, yet elegant feel of this table design! I hope this gives you a little inspiration as you decorate for your holiday meal! Most importantly, have fun with it!

Breakfast Favorites

~ Breakfast, The Platefull Blog

With guests coming to town in just a few days, I’ve been a busy little bee planning meals! That inspired me to put all of my favorite breakfast recipes in one place.

Gooey Caramel Rolls Put a little butter over the top and let it melt and you’ve got absolute perfection. These are perfect for guests – you make them the night before, let them rise on the counter overnight, and bake in the morning.

Perfect Blueberry Muffins A classic, bakery style muffin made from scratch. Doesn’t get any better than that!

Belgian Waffles These are so fun to serve to a crowd as a waffle bar. Set out a variety of toppings and syrups and let your family or guests add waht they like! You can keep them warm in the oven (set to warm) until you are ready to serve.

Bacon Green Chile Egg Casserole This egg casserole always gets rave reviews. Assemble the night before, refrigerate, and bake in the morning!

Apple Pie Oatmeal If you’re looking for a warm, satisfying breakfast that is healthy for you, this is it. It’s delicious and would be easy to make a big batch of oatmeal and apple topping for serving a crowd.

Mixed Berry Acai Bowl Blend up a big batch of this acai bowl and let your family top it with the toppings of their choice. I use my Vitamix for this bowl. You will need a high powered blender in order for the bowl to turn out thick. Otherwise, add a little apple juice to thin it out some.

Cream Cheese Filled Pumpkin Muffins with Cinnamon Streusel Until I made these, my Perfect Blueberry Muffins were hands down my favorite for years. Now, these may have taken top spot!

Holiday Stuffed Pork Roast with Balsamic Cherry Glaze

~ Main, The Platefull Blog

How beautiful is this pork roast?!

This is just the perfect main dish to serve for the holidays. It’s really not all that difficult, but definitely delivers on the “WOW” factor! The flavors are perfect – onion, fennel, dried cherries, and sage. Let me walk you through just how easy this fancy dish really is!

Just a hint to make this even easier on yourself. Prep the roast, brown it, then pop it back in the fridge until about 20 minutes before you are ready to bake it. Let it sit on the counter while your oven preheats (my oven is painfully slow and takes about 20 minutes to get to 400). Pop it in the oven, work on your side dishes, and make the glaze last while the roast rests (you can go ahead and pre-measure the ingredients for the glaze, just wait to boil the glaze until right before serving).

Start with finely chopping the onion and fennel. That’s all the chopping required! Cook it in a skillet with a little olive oil until it’s soft, add in chopped garlic for just a minute, then transfer to a mixing bowl. Combine with remaining filling ingredients.

Next, butterfly the pork loin roast by slicing horizontally through the middle, not cutting all the way through to the other side. Lay plastic wrap over the butterflied pork and use a meat mallet to pound to about 1/2 inch thick. Brush with olive oil, then sprinkle with salt and pepper. Spread the filling mixture over the pork and roll as tightly as possible, securing with kitchen twine.

Brown all sides in a skillet, then transfer to a roasting pan. Pour in a couple cups of chicken broth to the bottom of the pan and place in a 400 degree oven for 45-55 minutes, until internal temp reaches 140 degrees. If the broth starts to dry up in the bottom of the pan, just add more.

Remove the pork from the oven when the internal temp reaches 140 degrees and let it rest while you make the glaze. Slice and serve with the glaze!

Now you’re ready to impress!

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Holiday Stuffed Pork Roast with Balsamic Cherry Glaze

  • Author: Sarah
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Ingredients

For the Pork

3 cups chicken stock, divided

1/2 cup dried cherries, coarsely chopped

3 Tbsp olive oil, divided

3/4 cup finely chopped fennel bulb

1/2 cup finely chopped onion

2 large garlic cloves, minced

1 cup sourdough breadcrumbs

1 Tbsp butter, melted

1 tablespoon chopped fresh sage

1 1/2 teaspoons chopped fresh thyme

Salt and Pepper, to taste

1 (3-pound) boneless pork loin, trimmed

For the glaze

4 Tbsp good balsamic vinegar

1/2 cup cherry preserves

1/8 cup red wine

1 tsp chopped fresh sage

pinch of salt and pepper

Instructions

Preheat oven to 400°.

In a small saucepan over medium heat, combine 1 cup of the chicken stock and the dried cherries.  Bring to a boil, then reduce the heat and let simmer for about 5 minutes to soften the cherries.  Let stand while you prepare the rest of the filling.  

In a skillet, heat 1 Tbsp olive oil over medium heat and sauté the onion and fennel until soft.  Add the minced garlic and cook for 1 more minute.  Transfer the mixture to a mixing bowl.  Add the thyme, sage, breadcrumbs, 1/4 tsp salt, 1/4 tsp pepper, and melted butter to the mixing bowl.  Drain the cherries, reserving 1/4 cup of the chicken stock they were softened in.  Add that 1/4 cup of reserved stock to the filling mixture and stir to combine.  

Slice horizontally through the center of the pork roast, but do not cut through to the other side.  Lay it flat and cover with a piece of plastic wrap.  Use a meat mallet to pound to about 1/2 inch thickness.  Brush with 1 Tbsp olive oil, then season with salt and pepper.   Spread the filling mixture evenly over the pork.  Roll up, starting with the short side and secure with kitchen twine.  

Heat a large skillet over medium high heat. Add 1 Tbsp olive oil to the pan.  Add the pork and brown on all sides.  Transfer the pork to a roasting pan.  Pour 2 cups of chicken stock into the bottom of the roasting pan.  Roast at 400 degrees for 45-55 minutes, until the center reads 140 degrees.  Remove from the oven and let rest while you prepare the glaze.

For the glaze

Combine all ingredients in a small saucepan over medium heat.  Bring to a boil, stirring frequently.  Let cook at a boil, continuing to stir, until the sauce thickens, about 5-8 minutes.  

To serve

Slice the pork into about 1 1/2 inch thick slices.  Spoon the balsamic cherry glaze over the top.

Gooey Caramel Rolls

~ Baking, Breakfast, The Platefull Blog

My Mom has made these rolls for many, many years and they are a family favorite. They are easy because they rise on the counter overnight and then are baked fresh in the morning for breakfast.

Start by thawing the frozen bread dough. Melt the butter and mix with the brown sugar, corn syrup, and water in the bottom of a round cake pan. Tear the dough into pieces and dip in a cinnamon/sugar mixture. Place the torn bread dough pieces on top of the caramel mixture. You will fill the pan pretty tightly. Cover loosely with foil and leave on the counter overnight to rise. You will awake to this!

All there is left to do is bake the rolls! Bake for 25-30 minutes at 350, until they are golden on top. To serve, flip the pan onto a plate.

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Mom’s Caramel Rolls

  • Author: Sarah
  • Yield: 8 servings 1x
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Ingredients

Scale

1/2 stick butter, melted

1/2 cup brown sugar

1/6 cup corn syrup

1/6 cup water

1 loaf frozen bread dough

1/4 cup granulated sugar

1 Tbsp ground cinnamon

Instructions

Thaw the bread dough.  Spray a 8-9 inch round cake pan with baking spray.  When the dough is thawed, place the melted butter, brown sugar, corn syrup, and water in the bottom of a round 8 or 9 inch cake pan.  (You can use a 1/3 cup measuring cup, fill it halfway with corn syrup, then the rest with water to get 1/6 cup of each).  Stir to combine well.  

In a small bowl, combine the granulated sugar and cinnamon and stir to combine.  Tear the bread dough into about 2 inch pieces and roll each piece in the cinnamon sugar mixture.  Place on top of the caramel sauce in the pan.  Cover loosely with foil and let rise on the counter overnight.

In the morning, preheat the oven to 350 degrees.  Bake for 25-30 minutes, until the top in golden brown. Turn out onto a plate or serving dish.

Bacon Green Chile Egg Casserole

~ Breakfast, The Platefull Blog

Any time that I have guests coming to stay with us, this is one of my go-to breakfast recipes. Its savory and delicious and goes perfect with caramel rolls or another breakfast sweet. The best part is that it’s easy to prep. You can either prep the whole thing the night before, refrigerate, and bake in the morning, or you can just cook the bacon the night before and assemble in the morning. This recipe makes enough for a crowd, in a 9×13 pan.

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Bacon Green Chile Egg Casserole

  • Author: Sarah
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Ingredients

Scale

6 eggs, lightly beaten

1 lb shredded Monterey Jack cheese

1 cup milk

1 lb small curd cottage cheese

1 can diced green chiles

2 cups sliced fresh mushrooms

1 cup cooked diced bacon

I cup all-purpose flour

1 1/2 tsp baking powder

1/4 tsp salt

Instructions

Preheat the oven to 350.  In a small bowl, whisk together the flour, baking powder, and salt.  In a large bowl, crack the eggs and beat lightly.  Add the Monterey Jack cheese, milk, cottage cheese, green chiles, mushrooms, and bacon.  Stir together.  Add the flour mixture and stir to combine well.

Spray a 9×13 pan with cooking spray.  Pour the egg mixture into the pan.  Bake at 350 for 45 minutes.

Easy Menus for Feeding Guests

~ Lifestyle, Main, The Platefull Blog

There is nothing I love more than my whole family being together. I cherish that time more than anything. But when we all get together, it’s quite the crowd to feed! Planning meals can be a challenge. I want to make things that everyone will enjoy, but not spend all day in the kitchen. These recipes are some of my favorites to serve for a crowd. They are simple, delicious, and keep me out of the kitchen all day so that I can spend time with the people I love.

Let’s start with the first meal of the day – breakfast! Some of these recipes are make ahead and some are recipes you can ask the whole family to pitch in with. Here’s my roundup of my favorite breakfast recipes!

Favorite Breakfast Recipes

Up next, second meal of the day….lunch! Here are some simple lunch ideas for serving a crowd.

Buffalo Chicken Quinoa Bowls I buy the frozen organic quinoa from Trader Joes, which is microwavable. You could also just cook a big batch of quinoa. Then, I set out the ingredients and let people build their own bowls. The last time I did this, I set out ingredients for these Buffalo Chicken bowls, but I also set out a variety of other veggies and a tahini sauce. You could do any protein and mix of veggies/sauces that you want!

Barbecued Sloppy Joes This recipe is super easy to make ahead and transfer to the crockpot. Then it’s ready to serve whenever your crowd is ready to eat. And since it’s in the crockpot, you don’t have to worry about the stragglers – their food will stay warm!

Harvest Chicken Salad is easy to make for a crowd. Make a big batch the day before and it will be waiting in the fridge for you.

Pear Cranberry Salad is easy to throw together. Add some shredded rotisserie chicken to make it a complete lunch.

Chicken Tortilla Soup Make a big batch of this soup and keep it warm in the crockpot. Easy to serve a crowd. Serve it with a side of cornbread!

Next up, last meal of the day….dinner! Here are some of my favorites for serving a crowd.

Spaghetti – It’s so easy to make this sauce in advance and just reheat it in the crockpot! It freezes well too, so this can be done way ahead of time. Just boil some noodles and serve the sauce right out of the crockpot.

Prawn Saganaki – I love anything that can cook in one pot that can be transferred right to the table. Slice a baguette and serve with a simple salad. Dinner’s done.

Chicken Chimis – These freeze great. Make a big batch ahead, thaw the number you need, and bake. Easy. Let your guests add whatever toppings they like!

Easy Pot Roast – This one cooks in the slow cooker and really could not be easier. If you want to be the talk of the holiday or family gathering, serve with these mashed potatoes.

Fajita Stuffed Chicken – this is another that you can prep ahead and refrigerate or freeze. Thaw and throw them all on a baking tray to cook.

Chili – nothing beats a hot pot of chili on a cold night! Easy to make, easy to serve. For our annual Halloween Party, I always have Chili in one crockpot and Chicken Tortilla Soup in another to give people options.

Mediterranean Grilled Chicken – If the weather is nice enough where you are, marinate this chicken ahead and throw on the grill. Keep it easy on yourself and choose store bought Tzatziki over the homemade yogurt dill sauce. Fancy up store bought hummus, buy some pita, and look at you go!

Smoky Pulled Chicken Tacos – You could easily make this in the Instant Pot or Slow Cooker. Set it out taco bar style.