Pumpkin Pie Overnight Oats

IMG_5560I keep waiting for it to feel like fall but the warm weather will not quit! It has been beautiful the last week with bluebird and sunny skies and temps into the mid 70’s. I finally purchased a few pumpkins at the grocery store because I felt like even if the weather was not going to act like fall, I was going to make it look like fall. I have not indulge in a pumpkin spice latte or apple cider yet either, but have been feeling like I need something festive so when I saw this recipe for Pumpkin Pie Overnight Oats I decided it would be the perfect recipe to get me in the fall spirit. IMG_5555
One of my favorite overnight oat recipes is my Chunky Monkey Overnight Oats– I know a lot of you love this recipe. It is such an easy and delicious recipe and great for those mornings when you don’t have time for breakfast. I love making my overnight oats in a mason jar and throwing it in my bag to eat at my desk. This recipe is not too sweet but feel free to add some extra maple syrup if you need to. It would also be delicious with chocolate chips or some graham cracker crumbles over the top for some added crunch. Now that you’re eating pumpkin pie oats you can save that $5 you would have spent at Starbucks and buy a glass of wine after work instead! I know… brilliant, right?! Enjoy!
Pumpkin Pie Overnight Oats (Serves 1)
Ingredients:
  • ½ cup old fashioned oats
  • ½ cup almond milk
  • ½ teaspoon pumpkin pie spice
  • ¼ cup canned pumpkin (not pumpkin pie filling)
  • ¼ cup plain Greek yogurt
  • ½ Tablespoon chia seeds
  • 2 Tablespoon maple syrup
  • 2 teaspoons pumpkin seeds
  • optional: chocolate chips, graham cracker crumbles, granola
Instructions:
  1. Combine all ingredients in a bowl except for the pumpkin seeds.
  2. Stir everything together, cover, and let sit in the fridge overnight. That’s it!
  3. Take the mixture out of the fridge, stir and sprinkle with pumpkin seeds. Drizzle with extra maple syrup if it is not sweet enough for you. Enjoy!

Maple Manhattan

IMG_4710-e1440629209136-702x336Indian summer has been in full effect in Park City. The days are warm and sunny while the nights are chilly (perfect sleeping weather!) The past few weekends have been perfect for fall foliage hikes now that all the leaves are bursting oranges and reds! I feel like September arrived, I blinked, and now its October! Soon enough the snow will be falling and the mountains will be open! Since I barely realized it was September I feel like it’s time to kick back and enjoy some flavorful fall-themed cocktails.IMG_5399 One of my favorite new drinks is the Maple Manhattan from Fletcher’s on Main Street. I have always loved Manhattans, but there was something deliciously refreshing and fall-like about this drink. Plus, I grew up in New England where real maple syrup is a staple in everyone’s kitchen. Don’t forget to use local High West bourbon to make this cocktail extra special. Cheers! (Originally posted on Dishing PC website)

Maple Manhattan

Ingredients

  • 2 ounces bourbon (such as High West American Prairie or Maker’s Mark)
  • 1/4 ounce sweet vermouth
  • 1 tablespoon pure maple syrup
  • 2 dashes Angrostura bitters
  • Cherry and orange peel for garnish

Instructions:

  1. Combine bourbon, vermouth, maple syrup and bitters is a cocktail shaker filled with ice. Shake several times, strain into a chilled martini glass.
  2. Serve with cherry and orange garnish

Pork Chops with Spinach-Prosciutto Sauce (GF)

IMG_5255It’s been a rainy few days in Park City and I have been craving some comfort food. I have also been looking for any excuse to turn on my stove! It has been so cold but I am refusing to turn on the heat yet… it’s too early! A few weeks ago I went over to a friends house and she made me this dish from one of her favorite cook books, Gluten-Free Girl Every Day. After one bite I asked her for the recipe! It was so delicious with the combination of the salty prosciutto and the sweet onions and cream. It tasted like a dish you would order in a restaurant yet it only took 30 minutes to make and about 8 ingredients! It didn’t take me long after getting the recipe to make it again and I was just as pleased the second time around. Plus it’s gluten free and I love finding some delish GF recipes for when we have guests with dietary restrictions over. Give this recipe a whirl… you won’t be disappointed! Enjoy!

IMG_5253Pork Chops with Spinach-Prosciutto Sauce (Serves 4)

Ingredients:

  • 4 boneless pork chops
  • 2 tablespoons canola oil
  • 5 slices prosciutto, chopped
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons finely chopped fresh rosemary
  • 1/2 cup heavy cream
  • 2 cups chopped spinach
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 450F degrees
  2. Season pork chops with salt and pepper on both sides. Heat oil in a large skillet over medium-high heat. Place chops in the pan and let them cook until one side is brown, about 5 minutes. Flip the chops and put the pan in the oven. Cook until they reach an internal temp of 145F degrees (about another 5-7 minutes). Take them out of the oven and put them on a plate to rest.
  3. Put the same skillet back on medium-high heat. Add prosciutto and cook stirring occasionally, until it is crisp (about 5 minutes). Remove from the pan and set aside.
  4. Add the onion and garlic and cook until the onion is translucent – about 6-7 minutes. Stir in rosemary and cook 1 minute longer.
  5. Pour in cream and bring to a simmer. When cream begins to simmer add chopped spinach and stir. Add prosciutto back into the sauce and stir to combine. Season to taste with salt and pepper.
  6. Plate the pork chops and spoon all the spinach cream sauce over the top of the 4 pork chops.

Dill Potato Salad

IMG_5006Labor Day… the last hurrah of summer. I love fall so much, with the cool air, changing leaves and football season, but it always makes me sad when Labor Day rolls around because it means summer is really over. Potato Salad feels like a summer dish, something you make for BBQs and beach picnics, but this recipe calls for lots of fall produce, so why not soak up the last weekend of summer with this creamy dill potato salad. I had seen this recipe a while back in one of my favorite Ina Garten cookbooks and I am glad that I tried it! The comb of dill, buttermilk and crunchy celery make this salad super flavorful. Its really easy to prepare and it makes enough to serve 8-10 people easily, so its great for a crowd. Hope you enjoy the long weekend with family, friends and good food! Cheers.

Ina Garten’s Dill Potato Salad (Serves 8-10)

Ingredients:

  • 3 pounds small white potatoes
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
  • Freshly ground black pepper
  • Kosher salt

Directions:

  1. Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, and place the potatoes back in the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
  3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over to coat them completely.
  4. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Peanut Butter, Chocolate Chip Banana Breakfast Cookies

IMG_4852Whoever said cookies aren’t a breakfast food, lied. Cookies are great for breakfast especially when they are packed with protein and deliciousness like chocolate chips and oats! I had some old brown bananas and I was really bored of making banana bread. I mean seriously- what else can you do with over ripe bananas other than freeze them for smoothies or make banana bread?

Now you can make gluten free, vegan and healthy cookies that are easy to pack for breakfast on the go, crumbled over yogurt or for an afternoon snack. There are lots of other ingredients you could substitute into the cookies too. Try some dried cranberries instead of chocolate chips (or WITH chocolate chips!) add pecans or walnuts for a little crunch. The options are endless! Plus what better way to get your picky eaters to get their whole grains and fruits in the morning?? A kid turning down a cookie for breakfast? That has never happened! Happy baking!

Ingredients:

  • 3 ripe bananas, mashed
  • 3 cups rolled oats (quick or regular)
  • 1/2 cup peanut butter
  • 1/2 cup chocolate chips
  • Other optional ingredients- pecans, walnuts, dried cranberries, coconut, raisins

Directions:

  1. Pre-heat the oven to 350
  2. Place the oats in a blender or food processor and blend until oats are consistency of flour- if there is still larger chunks of oats, that is OK.
  3. In a large bowl combine mashed bananas, oats, peanut butter, chocolate chips and whatever else you want. Mix to combine.
  4. Place dough (it will be very sticky!) on a greased baking sheet and bake for 10 minutes. Remove from the oven and allow them to cool.
  5. Store in a plastic zip lock bag or wrap and freeze them individual. Makes 12-16 large cookies.

Boneyard Saloon’s Berry Berry Salad

FullSizeRender-7There is nothing more delicious on a hot day than a crisp, fresh salad! One of my favorite summer salad’s ’round town these days is over at the Boneyard Saloon and Wine Dive, called the Berry Berry Salad. The original version of this dish has a delightful combination of blueberries, cranberries, goat cheese and pumpkin seeds that come together to make your mouth sing! For this remake, I decided to add a couple additional ingredients, plus some juicy grilled chicken for added protein…boy oh boy did it come out delish! Pair this with a nice glass of pinot grigio or frosty brew and you’ve got yourself super fresh dinner or lunch. Enjoy!

Berry Berry Salad (Serves 1 person or 2 side salads)

Ingredients:

  • 3 large handfuls fresh spring mix
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1/4 cup dried cranberries
  • 3 large strawberries, sliced
  • 6 cherry tomatoes, quartered
  • 2 tablespoons toasted almond slivers
  • 3-4 tablespoons crumbed herb goat cheese
  • 1/2 a medium avocado, diced
  • 1 grilled chicken breast, cut into strips
  • Brianna’s creamy balsamic dressing
  • Salt and pepper to taste

Directions:

  1. Place all the ingredients in a large bowl. Drizzle with 3-4 tablespoons of Brianna’s balsamic dressing. Toss to combine, making sure all the ingredients are coated with dressing. Add more dressing if needed
  2. Season to taste with salt and freshly ground pepper. Enjoy!

Greek Quinoa Salad

IMG_4299Summer is not over yet folks! It kind of feels like fall is creeping in, especially this last weekend when we went camping and the temperature dropped into the low 40s. I was not prepared for those kind of temperatures which required me to stay by the fire all night long. What I love most about this time of year is all of the fresh veggies, herbs and produce at the farmers markets, they are bursting at the seams!

I was looking for a delicious gluten free side for the Deer Valley concerts on Wednesday nights and I stumbled across this recipe from Eating Bird Food. It sounded so fresh, healthy and easy I couldn’t help but try it! Next time I make it I would suggest adding Kalamata olives because I feel like they always make Greek salads tasty! Hope you enjoy!

Greek Quinoa Salad (Serves 6-8)

Ingredients:

  • 1 1/2 cups dry quinoa or 1 box orzo (cooked to package directions
  • 2 cups roughly chopped baby spinach
  • 1 cup grape or cherry tomatoes, quartered
  • 1 cup diced cucumber
  • 3/4 cup pitted katamala olives, halved
  • ½ cup feta cheese, crumbled
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh basil
  • 1 Tablespoon chopped fresh parsley
  • 2 Tablespoons red wine vinegar
  • ¼ cup lemon juice
  • ⅓ cup olive oil
  • 2 teaspoons maple syrup
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ cup toasted almond slices or pine nuts

Directions:

  1. Cook quinoa in water, according to package directions. Let cool.
  2. In a medium bowl, stir together quinoa, spinach, tomatoes, cucumber, feta cheese, red onion, basil and parsley.
  3. In a small bowl, whisk together red wine vinegar, lemon juice, oil, maple syrup, salt and pepper.
  4. Pour the dressing over quinoa salad and toss to combine. Top with almond slices.
  5. Serve immediately or let the salad chill in the fridge a couple hours before serving.

 

Summer Sangria

IMG_4263Happy almost weekend! It has finally cooled off here and instead of a sweltering 93+ its only 75! A welcomed dip in temperature for everyone. After I graduated from college I was lucky enough to visit Spain with a friend were we tried traditional sangria for the first time… I was hooked! I loved the fresh fruit and since I am more of a red wine drinker it was a nice change to drink red wine in the summer. IMG_4256Sangria is a great specialty cocktail for summer BBQs and parties and a fun way to mix things up… literally! After unsuccessfully finding a great recipe online, I decided to make up my own… and the result was fantastic! The last summer party I made this at we went through FIVE pitchers of the stuff. So when you’re out buying ingredients make sure you get extra because I guarantee it will be a hit. Hope you have a great weekend, enjoy!

IMG_4258Summer Fruit Sangria (Makes 1 pitcher, about 8 drinks)

Ingredients:

  • 750ml bottle of red wine, I used a Spanish Tempranaillo
  • 1/2 Cup Triple Sec
  • 1/2 Brandy
  • 1/4 Cup Simple syrup
  • 6 oz Pineapple Juice
  • 1 Cup Pomegranate Juice
  • 1 lemon, lime, orange, apple and pear, thinly sliced
  • Ice

Directions:

  1. Combine all the wet ingredients in a large pitcher. Mix in the fresh sliced fruit. Chill in the fridge for 2-3 hours prior to serving.
  2. Serve in a glass with ice, be sure to get some of the boozy fruit in each glass and ENJOY!

Spicy Campfire Corn

IMG_7709With the 4th of July this weekend I bet a lot of you are pulling out the grills, dusting off the camping stuff from Memorial Day and getting ready to enjoy a long weekend with family and friends. IMG_7707Here in Park City it has been hotter than the surface of the sun for two weeks straight- a cool 90+ every day! I can’t stand the thought of turning on the stove inside my house so we have been doing a lot of grilling outside. I have a few fans going all the time in the house and I feel like it is doing nothing! If you’re reading this post and you’re near the ocean, please stop what you’re doing and go swimming for me. right. now. thanks. This recipe is great for camping or at home on your grill. Feel free to switch up the hot sauce for your favorite variety. But most of all have a wonderful holiday weekend! Enjoy!

Spicy Campfire Corn (Serves 4 people)

Ingredients:

  • 4 ears of corn, shucked
  • 2 tablespoons butter
  • 2 or more tablespoons hot sauce such as Tapatio, Cholula or Tabasco
  • Salt and Pepper to taste
  • Tinfoil

Directions:

  1. Place two pieces of corn side by side on a piece of tinfoil. Place 1 Tablespoon of butter evenly across the two pieces of corn. Drizzle 1 tablespoon hot sauce and season with salt and pepper. Repeat with the other two ears of corn.
  2. Bring the tinfoil sides together and roll down to make a pocket. Place on the grill or campfire for 7-10 minutes. Flip and cook another 5-7 minutes. Carefully check the pocket to see if corn is tender/golden brown. If you hear the corn starting to pop, flip the packet or turn down the heat.
  3. Remove the corn pocket from the heat and allow it to sit closed for 5 minutes. This will allow the corn to steam a little longer and trap in all the flavor. When ready to serve remove the corn from the foil and enjoy!

Bacon & Spinach Mini Quiches (Gluten Free)

IMG_3240Happy summer solstice! A few days late but who is keeping track, right? Especially when the weather has been so beautiful, warm and sunny! I love this time of year when it stays late out until 10pm, it makes me feel really productive, like I have a few extra hours in the day! Even though summer has officially started and school is out for the year, us adults still have to work (big bummer) Oh to be a kid again! The morning “rush” is as usually in our house hold through the summer and I’m not one to skip a meal! And lets be honest, skipping breakfast because you’re in a hurry is a recipe for disaster!

These quiches are great for a quick breakfast, lunch or snack, especially when time is of the essence. Make them ahead of time and pop them in the freezer for later, they are easy to reheat in the microwave and off you go! They are also great for school lunches and after school snacks but don’t let your kids know I’m already talking about back to school… (even though you moms out there are probably already looking forward to it!) These taste delish even when you’re not in a rush… My favorite way to eat them is paired with a big ol’ Bloody Mary or mimosa on a Sunday morning! Enjoy!

IMG_3242Easy Bacon & Egg Mini Quiches (Makes 10-20 depending on the size of your tin)

Ingredients:

  • 12 large eggs
  • 1/2 cup half and half or heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 2/3 cup grated Parmesan cheese
  • 3 cups shredded cheddar cheese
  • 6 slices of bacon, cooked and chopped
  • 1 10oz package frozen chopped spinach, thawed and drained

Directions:

  1. Pre-heat the oven to 375 degrees. In a large bowl whisk together eggs, half and half, garlic powder, pepper, and parsley until fully combined. Add Parmesan, cheddar, spinach and bacon, mix well.
  2. Spray muffin tins (I used mini and smaller sized ones) with cooking spray. Be sure not to miss any spots so the quiche does not stick! Fill muffin tins about 3/4 of the way full. Place them in the oven for 15-20 minutes or until golden brown and puffy. Remove from the oven and let sit for 5 minutes before removing them from the tin.
  3. Serve warm or these can be easily frozen and heated up in the microwave for a quick breakfast on the go.