Quick and Easy Chicken and Dumplings

Quick and Easy Chicken and Dumplings

15 minutes 40 minutes 4–6 servings

Description

This Quick and Easy Chicken and Dumplings recipe is comfort food made simple. Fluffy dumplings simmer in a rich, herbed chicken broth with butter, tender shredded chicken, and hearty vegetables. A cozy, family-friendly dinner that’s ready in under an hour.

Ingredients

• 2 cups baking mix, such as Bisquick
• 2/3 cup reduced-fat milk
• 1/2 teaspoon garlic powder
• 6 cups low-sodium chicken stock
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups shredded cooked chicken (or rotisserie chicken)
• 2 cups frozen mixed vegetables (peas, carrots, corn)
• 2 tablespoons chopped fresh chives

Instructions

1. In a medium bowl, combine the baking mix, milk, and garlic powder. Stir until just combined to form the dumpling batter. Set aside.
2. In a medium pot, bring the chicken stock, salt, pepper, thyme, bay leaf, and butter to a boil. In a small dish, whisk the flour with 1/4 cup water, then stir into the stock. Simmer for 5 minutes to slightly thicken.
3. Add the shredded chicken and mixed vegetables to the pot. Using a tablespoon or scoop, drop spoonfuls of dumpling batter into the boiling stock.
4. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Carefully flip the dumplings, then cover and cook for another 10 minutes.
5. Remove thyme sprigs and bay leaf. Garnish each serving with chopped fresh chives and serve hot.

xoKatie 

Beef and Lentil Tacos

Beef and Lentil Tacos

10 minutes 25–30 minutes 6–8 servings

Description

These hearty Beef and Lentil Tacos are a protein-packed twist on a classic weeknight dinner. Seasoned ground beef is simmered with lentils and spices for a rich, flavorful filling, perfect for flour tortillas or crispy taco shells. Top with your favorite fixings like guacamole, cheese, sour cream, or salsa.

Ingredients

• 2 pounds ground beef (80/20 organic grass-fed)
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• 2 tablespoons tomato paste
• 1 cup canned brown lentils, rinsed and drained
• 1/2 cup water (plus more as needed)
• Soft flour tortillas or crispy corn shells, for serving
• Optional toppings: guacamole, cheese, sour cream, chopped tomatoes, chopped lettuce, cilantro, scallions, salsa, hot sauce

Instructions

1. In a large skillet, brown the ground beef over medium-high heat, breaking it up with a wooden spoon. (Optional: drain on a paper towel–lined plate, then return to the pan.)
2. Add chili powder, cumin, onion powder, garlic powder, salt, and tomato paste. Cook for 1–2 minutes, stirring continuously.
3. Stir in the lentils, then add water. Bring to a simmer, reduce heat to low, and cook for about 10 minutes. Add more water if the mixture looks dry.
4. Serve in soft tortillas or taco shells with your favorite toppings.

xoKatie 

Mexican Street Corn Salad

Mexican Street Corn Salad

15 minutes 27 minutes 4 servings

Ingredients

• 4 ears of corn, shucked
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 teaspoons chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 lime, juiced
• Kosher salt and black pepper
• 1 head bibb lettuce, leaves separated
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro leaves
• 2 tablespoons freshly grated cotija cheese

Instructions

1. Preheat the grill to medium-high heat. Add the ears of corn and cook until lightly charred on all sides, 10 to 12 minutes.
2. Remove the corn from the grill and let cool. Carefully cut the kernels off the cob into a large bowl. Set aside.
3. In a small bowl, whisk together the mayonnaise, sour cream, chili powder, onion powder, garlic powder, and lime juice. Season with salt and black pepper.
4. Add the mayonnaise mixture to the corn kernels and stir until coated.
5. In a large serving bowl, arrange the bibb lettuce leaves to form a bowl shape. Top with cherry tomatoes. Spoon the corn salad into the center of the lettuce bowl.
6. Garnish with cilantro leaves, freshly grated cotija cheese, and extra black pepper. Serve immediately.

xoKatie 

Ginger Teriyaki Ribs with KOW Orange Wine

Ginger Teriyaki Ribs

15 minutes 2 hours 15 minutes 4–6 servings

Ingredients

• 3 teaspoons kosher salt
• ½ teaspoon cracked black pepper
• 2 tablespoons avocado oil
• 2 tablespoons grated fresh ginger
• 2 cloves garlic, grated
• 1 to 2 racks of baby back ribs (about 2½ pounds each), silver skin removed
• ½ cup (120 ml) store-bought teriyaki sauce
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon grated fresh ginger
• 2 teaspoons Sriracha (optional)
• 1 clove garlic, grated

Instructions

1. Preheat oven to 500ºF. Season the ribs with salt and pepper on both sides. Brush with avocado oil and spread the grated ginger and garlic evenly over both sides.
2. Place each rack of ribs on a large piece of heavy-duty aluminum foil. Wrap tightly and place on a baking sheet.
3. Bake at 500ºF for 20 minutes. Then reduce heat to 250ºF and continue baking for 1½ hours until the ribs are tender.
4. Meanwhile, in a small bowl, mix the teriyaki sauce, soy sauce, rice vinegar, sesame oil, ginger, Sriracha (if using), and garlic. Set aside.
5. When the ribs are done baking, unwrap and baste them with a few tablespoons of the teriyaki sauce mixture.
6. Preheat grill or broiler to high. Grill or broil the ribs for a few minutes on each side until browned and crispy, basting once or twice more during cooking.
7. Cut the ribs and serve with additional sauce on the side.

xoKatie 

Sheet Pan Fish Tacos

Sheet Pan Fish Tacos

15 minutes 27 minutes 4 servings

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• Pepper
• 1 pound firm white fish (e.g., halibut)
• ½ thinly sliced jalapeño
• Olive oil
• 1 cup mayonnaise
• 2 chipotles in adobo
• 1 tablespoon pomegranate molasses or honey
• 2 tablespoons cilantro
• Juice of ½ lime
• Corn tortillas
• Pico de gallo
• Shredded cabbage
• Lime wedges

Instructions

1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
2. Mix the chili powder, garlic powder, salt, and pepper in a small bowl. Season the fish with the spice mixture and place on the baking sheet. Scatter with jalapeño slices. Drizzle with olive oil and brush to evenly coat.
3. Bake until the fish is firm and opaque, about 12 minutes. Flake the fish into bite-sized pieces.
4. For the sauce, blend the mayonnaise, chipotles, pomegranate molasses (or honey), cilantro, and lime juice in a food processor or blender until smooth.
5. Serve the flaked fish in warmed tortillas with pico de gallo, shredded cabbage, a generous drizzle of sauce, and a squeeze of lime.

xoKatie 

Cheeseburger Chickpea Skillet

Cheeseburger Chickpea Skillet

20 minutes 50 minutes 4 to 6 servings

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 small yellow onion, diced
• 5 ounces Tuscan kale, stemmed and finely chopped (about 2 cups)
• Two 15-ounce cans chickpeas, rinsed and drained
• One 14-ounce can crushed tomatoes
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup ketchup
• 2 tablespoons spicy brown mustard
• 1 tablespoon tomato paste
• 1 1/2 cups vegetable stock
• 3 cups broad egg noodles (4 ounces)
• 2 cups grated cheddar (8 ounces)

Instructions

1. In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
2. In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt, and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard, and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat, and bring to a simmer. Reduce the heat to medium-low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
3. Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

xoKatie 

Chicken Caesar Salad Nachos

Chicken Caesar Salad Nachos

15 minutes 30 minutes 4 servings

Ingredients

Parmesan Crisps:

• ½ cup grated or shredded parmesan cheese

Nachos:

• 1 bag tortilla chips
• 2 cups cooked and shredded chicken breasts or rotisserie chicken
• 2 to 3 cups torn mozzarella cheese
• 1 head romaine, thinly sliced
• ½ cup your favorite Caesar dressing
• 2 tablespoons grated parmesan cheese, optional

Instructions

Make the Parmesan Crisps:

1. In a small nonstick pan, add one or two piles of parmesan cheese and spread them out evenly.
2. Cook over low heat until golden brown and melted into a disk, about 3 to 5 minutes.
3. Remove from the heat and let cool completely (it will crisp as it cools). Thinly slice and set aside.

Make the Nachos:

1. Preheat the oven to 400ºF. Line a baking sheet with foil and spread the chips evenly.
2. Layer with chicken and cheese and bake for 10 to 15 minutes until the cheese is melted and chicken is warmed through.
3. Meanwhile, toss the romaine in the Caesar salad dressing.
4. When the nachos come out of the oven, top with the salad and parmesan cheese as well as crisps. Serve hot!

xoKatie 

Homemade Brownies

Homemade brownies and Malbec just might be the ultimate Valentine's Day combination.  A few weeks ago, it was a cold Saturday afternoon and I realized that Iris had never had a brownie, so I decided to make her some. (She was thrilled!)  I put it on my Instagram story and got about a hundred requests for the recipe. 

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Ryan said he thought they'd be really good with red wine.  I made him a special batch and he was right — the rich chocolate paired with our deep, fruity, spicy Kind of Wild Malbec makes for the most delicious pairing. 

Homemade Brownies

15 minutes 1 hour 5 minutes 9-inch square pan

Ingredients

• 1 stick unsalted butter, cut into cubes
• ¾ cup all-purpose flour
• 2 tablespoons good cocoa powder
• ¾ teaspoon kosher salt
• 2 cups semi-sweet chocolate chips, divided
• 1 ½ cups sugar
• 1 teaspoon instant coffee
• 3 large eggs
• 2 teaspoons vanilla extract

Instructions

1. Preheat oven to 350ºF. Grease a 9-inch square pan with nonstick cooking spray. Line with parchment paper, leaving a 2-inch overhang. Spray parchment paper with nonstick cooking spray.
2. In a medium bowl, sift flour and cocoa powder. Add salt and whisk to combine. Set aside.
3. In a double boiler, melt 1 ½ cups chocolate chips and butter. Remove from heat and immediately add sugar and instant coffee. Stir vigorously until combined.
4. Add the eggs, one at a time, whisking until smooth each time. Add vanilla and whisk an additional minute. Transfer batter to prepared pan and top with remaining chocolate chips.
5. Bake about 40 to 45 minutes, until the top is shiny. A cake tester will still have some crumbs, not batter, but not come out clean. Let cool in the pan for 20 minutes. Remove from pan and cool completely. Cut into squares and serve.

xoKatie 

Slow Cooker Chicken Taco Bowls

I have received several requests for easy, healthy slow cooker meals, so here is one of my favorites. This chicken is great for tacos or serve it as a bowl over rice or cauliflower rice with all the fixins.

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Slow Cooker Chicken Taco Bowls

15 minutes 4 to 6 hours 4 to 6 servings

Ingredients

• 4 boneless, skinless chicken breasts
• 2 teaspoons chili powder
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ¼ teaspoon black pepper
• 3 medium tomatoes, diced
• 1 medium white onion, finely diced
• 1 jalapeño, minced (remove seeds and membranes for less heat)
• 3 cloves garlic, minced
• ¼ cup cilantro, minced
• For serving: rice, shredded cheese, sour cream, cilantro, jalapeño, or any taco toppings you like!

Instructions

1. In a small bowl, mix the chili powder, salt, garlic powder, onion powder, cumin, and black pepper. Use the mixture to generously season both sides of each chicken breast. (Add any leftover seasoning to the slow cooker mixture.)
2. Place the chicken in the slow cooker and add tomatoes, onions, jalapeño, and garlic.
3. Set the slow cooker on high for 4 hours or low for 6 hours. When cooking is complete, use two forks to shred the chicken and mix thoroughly.
4. Add cilantro and mix to combine.
5. Serve the chicken mixture over steamed rice or cauliflower rice. Top with shredded cheese, sour cream, fresh cilantro, sliced jalapeño, or your favorite taco toppings.

xoKatie 

Hoisin Ginger Pork Chops

It’s freezing, so let’s make Hoisin Ginger Glazed Pork Chops and have a glass of @kindofwildwines Gruner Veltliner! Cheers!!

Hoisin Ginger Pork Chops

15 minutes 25 minutes 4 servings

Ingredients

• 4 center-cut bone-in pork chops, 1 ½ to 2 inches thick
• Kosher salt and freshly ground black pepper
• ¼ cup hoisin sauce
• 2 tablespoons soy sauce
• 2 tablespoons ginger, peeled and grated
• 2 cloves garlic, grated
• 2 teaspoons toasted sesame oil
• Sliced scallions, for garnish

Instructions

1. Preheat the grill to medium or a grill pan to medium-high heat.
2. Generously season each side of the pork chops with salt and pepper.
3. In a small bowl, mix the hoisin sauce, soy sauce, ginger, garlic, and sesame oil.
4. Place the pork chops onto the grill pan and cook for 4 minutes until nicely charred. Flip the pork chops and brush with the hoisin sauce mixture, then cook another 4 minutes. Flip and brush with sauce again, then cook another 2 minutes. Flip and baste one last time and cook another 2 minutes. The pork chops are cooked when they reach 145ºF on a meat thermometer.
5. Remove the pork chops from the grill or grill pan and tent with foil. Let stand for 5 minutes.

xoKatie 

Chicken Stroganoff

Chicken Stroganoff

15 minutes 43 minutes 4 servings

Ingredients

• 1 tablespoon unsalted butter
• 8 ounces cremini mushrooms, sliced
• 1 ½ teaspoons kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• 1 ½ pounds boneless, skinless chicken breasts, cut into chunks
• 1 tablespoon extra-virgin olive oil
• 1 yellow onion, thinly sliced
• 3 tablespoons all-purpose flour
• 1 teaspoon onion powder
• 3 cups chicken broth
• ½ teaspoon garlic powder
• 1 tablespoon Worcestershire sauce
• 1/3 cup sour cream, plus more for serving
• Cooked wide egg noodles, for serving
• 3 tablespoons minced fresh chives

Instructions

1. In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside.
2. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil, and increase the heat to medium-high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Remove the chicken to a plate.
3. Add the onions to the skillet and cook until tender, 3 to 4 minutes, adding a splash of water as needed. Stir in the flour, onion powder, and garlic powder, and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, seared chicken, and cooked mushrooms. Season with additional salt to taste.
4. Reduce the heat to low and simmer until the broth thickens to a gravy and the chicken is cooked through, about 7 minutes. Stir in the sour cream.
5. Serve over egg noodles and garnish with fresh chives. Add extra sour cream, if desired.

xoKatie 

Chicken, Sweet Potato and Refried Bean Tostada

Chicken, Sweet Potato, and Refried Bean Tostada

15 minutes 35 minutes 8 to 10 tostadas

Ingredients

• 1 tablespoon olive oil
• 2 cups diced sweet potato (from about 1 medium)
• 1 medium red onion, diced
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 cloves garlic, grated
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ½ rotisserie chicken, skin removed and meat shredded
• 4 cups shredded green cabbage
• Juice of 1 lime
• Kosher salt, to taste
• 8 to 10 store-bought tostadas
• 1 (15-ounce) can refried beans, warmed
• Sour cream or Greek yogurt, optional
• Hot sauce, optional

Instructions

1. Preheat the oven to 200ºF. Heat the olive oil in a large skillet over medium-high heat. Add the sweet potato and onions. Cook, stirring often, until the potatoes and onions start to brown, about 5 minutes. Reduce the heat to low and cook, stirring often, until the sweet potato is tender, about 12 to 15 minutes.
2. Add chili powder, oregano, garlic, salt and pepper to the skillet. Toss to coat and cook for one minute more. Stir in the shredded chicken and ¼ cup water. Let cook for about 5 minutes.
3. Toss the cabbage with lime juice in a large bowl and season with salt to taste.
4. Place the tostadas on a sheet pan and warm in the oven for 2 to 3 minutes. Spread a couple of tablespoons of refried beans over each tostada and top with the chicken mixture and cabbage. Serve with hot sauce and sour cream, if desired.

xoKatie 

Roasted Vegetables with Whipped Feta, Pistachio, and Pomegranate

The perfect holiday side! I love all of the bright colors and the flavors, the creamy feta, and the pop of sweetness from the pomegranates. Super festive and delicious.

Roasted Vegetables with Whipped Feta, Pistachio, and Pomegranate

35 minutes 1 hour 10 minutes 4 to 6 servings

Ingredients

• 1 pound rainbow carrots, cut on a bias into 1-inch chunks
• 1 pound multicolored mini creamer potatoes, larger ones halved
• 1 pound Brussels sprouts, halved
• ¼ cup extra-virgin olive oil, plus more for drizzling
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 8 ounces feta cheese
• 3 tablespoons Greek yogurt
• 1 tablespoon honey
• Zest and juice of one lemon
• ¼ cup fresh mint leaves, chopped
• ¼ cup fresh parsley leaves, chopped
• 2 tablespoons fresh chives, chopped
• ½ cup pomegranate seeds
• ¼ cup pistachios, toasted and chopped

Instructions

1. Preheat the oven to 425ºF. Place a rimmed baking sheet in the oven to preheat.
2. Combine the carrots, potatoes, and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper, and coriander. Carefully remove the hot baking sheet from the oven and spread the vegetables evenly (they should sizzle). Roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
3. Meanwhile, add the feta, yogurt, honey, lemon zest, and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Spread the feta mixture on a platter.
4. Arrange the roasted vegetables on top of the feta. Sprinkle the herbs, pomegranate seeds, and pistachios over the top and finish with a drizzle of olive oil.

xoKatie 

Apple-Orange-Cranberry Relish

Apple-Orange-Cranberry Relish

10 minutes 2 hours 10 minutes 3 cups

Ingredients

• 1 navel orange
• 1 medium apple (a sweeter variety such as Gala or Fuji)
• 3 cups fresh cranberries
• 1 celery stalk cut into 1-inch pieces
• 1/2 cup raw walnuts
• 3/4 cup sugar

Instructions

1. Grate the zest from the whole orange and set aside. Cut off any remaining pith from the orange. Cut the orange into chunks. Peel the apple and remove the core; cut into large pieces.
2. In a food processor, combine the orange zest and chunks, apples, cranberries and celery and process until finely chopped; be careful not to process too long because the mixture will become mushy.
3. Add the walnuts and pulse until chopped. Stir in the sugar and orange liqueur. Refrigerate until serving time, at least 2 hours and up to overnight.

xoKatie 

Chipotle Deviled Eggs

Drink every time I say “deviled eggs.”

Chipotle Deviled Eggs

30 minutes 10 minutes 6 Servings

Ingredients

• 12 large eggs
• 1 cup mayonnaise
• 2 teaspoons Dijon mustard
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Thinly sliced scallions, for garnish
• 1 to 2 tablespoons chipotles in adobo, plus more to taste as desired

Instructions

1. Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water, one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells.
2. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor.
3. Arrange the whites cut-side up on a serving platter.
4. Pulse the yolks a few times. To the food processor, add the mayo, mustard, chipotles in adobo, cilantro, salt, and pepper. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with sliced scallions.

xoKatie 

Butternut Squash Soup

Serve it for dinner tonight or add it to your Thanksgiving menu — perfect for a side that could also double as a main for anyone who doesn’t love turkey or is vegetarian. 

Butternut Squash Soup

20 minutes 1 hour 5 minutes 4-6 Servings

Ingredients

• 1 (2 to 2 ½)-pound butternut squash peeled and cut into 1 1/2 -inch cubes (about 4 cups)
• 1 large apple peeled, cored, and cut into sixths
• 1 medium yellow onion cut into sixths
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• 4 cups low-sodium chicken stock
• 4 sprigs thyme
• 1 bay leaf
• Sour cream or Greek yogurt, to garnish

Instructions

1. Preheat the oven to 400ºF.
2. Line a baking sheet with parchment paper or foil. Place the squash, apple, and onion on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast until fork tender, 40 to 45 minutes.
3. When the veggies are about finished roasting, pour the stock into a large Dutch oven or heavy-bottomed pot and bring to a simmer. Add the garlic, thyme, and bay leaf. Add the roasted veggies and apple and allow to simmer for 10 to 20 minutes in the stock.
4. Remove the thyme sprigs and bay leaf. Using an immersion blender, or transfer to a blender in batches, blend the soup until smooth and creamy. Season with additional salt and pepper to taste.
5. Serve garnished with sour cream or Greek yogurt.

xoKatie 

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Browned Butter Maple Miso Cabbage

This might just be my favorite new recipe that I’ve created in a long time. It is CRAZY delicious.

The brown butter adds a nutiness that’s perfect with the sweetness of the maple and the miso adds such depth of flavor.  The bitterness of the cabbage mellows out as it’s roasted and I just could not stop eating it. 

Serve it for dinner tonight or add it to your Thanksgiving menu — perfect for a side that could also double as a main for anyone who doesn’t love turkey or is vegetarian. 

Browned Butter Miso Maple Cabbage

55 min 40 min 4-6 Servings

Ingredients

• 4 tablespoons unsalted butter
• 3 tablespoons maple syrup
• 3 tablespoonse white miso past
• 3 cloves garlic minced
• 2 tablespoons extra virgin olive oil
• 1 medium head green cabbage cut into 2-inch wedges
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 400ºF.
2. In a small saucepan, add the butter and heat over medium-low. Allow to melt and continue to simmer until golden brown and nutty in smell, 6 to 7 minutes. Add the maple syrup and miso paste and stir gently to combine. Reduce the heat to low and add the garlic. Continue stirring until the miso dissolves into the butter and the sauce coats the back of a spoon nicely. Set aside.
3. Heat a large oven-safe skillet over medium-high heat with olive oil. Add the cabbage and cook on both sides until golden brown, 3 to 4 minutes per side. Season the cabbage with salt and pepper to taste.
4. Brush half of the browned butter miso mixture on the cabbage halves. Deglaze the pan with ¼ cup of water. Place the skillet into the oven to bake for 20 minutes.
5. Remove the skillet carefully from the oven (it will be hot!) and brush the remaining browned butter miso glaze on the cabbage halves. Return the skillet to the oven one last time for another 15 to 20 minutes until the cabbage is fork tender and caramelized.
6. Allow to cool slightly and serve!

xoKatie 

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Fall Kale and Sausage Pasta Bake

Careful because this is the type of dish you just can’t stop eating.

Pair it with our @kindofwildwines organic, zero sugar Pinot Noir!

Fall Kale and Sausage Pasta Bake

55 min 40 min 4-6 Servings

Ingredients

• 1 pound rigatoni
• 1 to 2 (8-ounce) bunches Tuscan kale, stemmed and roughly chopped
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• Pinch crushed red pepper flakes, or more as desired.
• 1 pound Italian sausage, removed from casing
• 2 cups heavy cream
• Pinch of freshly grated nutmeg
• 1 pound fresh whole-milk ricotta
• 1 cup grated part-skim mozzerella
• ¼ cup grated Parmesan

Instructions

1. Preheat the broiler. Grease a 9x13 inch ceramic or metal baking dish with olive oil.
2. Cook the pasta in a large pot of salted, boiling water until about 3 minutes less than package instructions. Reserve 1 1/2 cups of pasta cooking water. Drain and set aside.
3. Meanwhile, heat a large Dutch oven or heavy saucepan over medium - high heat. Heat the olive oil in the pan, then add the onion and cook, stirring occasionally, until softened and starting to brown at the edges, 4 to 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is very aromatic, another minute.
4. Add the sausage and cook, crumbling into small chunks with the back of a wooden spoon, until browned all over, 4 to 5 minutes. Add 1 cup pasta water to the pan and scrape up any browned bits from the bottom.
5. Pour in the heavy cream and bring to a simmer. Stir in the kale, then cover the pan and cook, stirring occasionally, until the kale is wilted and tender and the heavy cream has thickened, another 4 to 5 minutes. Sprinkle the nutmeg and about 1 teaspoon each of salt and pepper on the kale.
6. Remove from the heat and add the ricotta, stirring until combined. Add ½ cup mozzarella as well as the pasta. Stir until all the pasta is coated in the sauce and the cheese starts to melt, adding pasta water if the mixture seems too thick. Taste and season with more salt, pepper, and red pepper flakes if desired.
7. Transfer the pasta to the baking dish and top with the remaining ½ cup mozzarella and parmesan cheese. Broil until golden brown and bubbling, about 5 minutes. Serve immediately.

xoKatie 

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Pork Chops with Fennel and Onion

The perfect cozy fall dinner and it’s a one-pan plan 🍁

Pork Chops with Fennel and Onion

20 min 15 min 2-4 Servings

Ingredients

• 1 bone-in pork chops, 1-inch thick
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 fennel bulb, thinly sliced, fronds reserved for garnish
• 2 cloves garlic, thinly sliced
• One (15.5-ounce) can cannellini beans, drained and rinsed
• ½ cup white wine
• 1 teaspoon brown sugar

Instructions

1. Place the pork chops one at a time between two sheets of parchment paper. Use a meat mallet to pound the pork chops to about ½-inch-thick. Generously season each side of the pork chops with salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Add the pork chops and cook for about 3 minutes per side; remove and set aside. Add the onion and fennel to the pan and reduce the heat to medium. Cook until translucent and almost tender, 7 to 8 minutes. Add the garlic and beans and cook for 1 minute. Season with 1 teaspoon salt and ¼ teaspoon pepper.
3. Stir in the wine and brown sugar, then return the chops to the skillet. Reduce the temperature to low, cover, and cook for 5 minutes.
4. Serve the chops with onion, fennel, and beans spooned over the top. Garnish with fennel fronds.

xoKatie 

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The Best Pumpkin Bread

My great aunt Pat makes the best pumpkin bread… I finally asked for her recipe and now I know why it’s so good ☺️ Enjoy!

The Best Pumpkin Bread

15 min 60 min 4-6 Servings

Ingredients

• 1 ½ cups sugar
• 2 large eggs, beaten
• ½ cup neutral oil (I use avocado oil)
• ½ (15 ounce) can pumpkin puree
• 1 3/4 cups flour
• 1 ¾ teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1/3 cup water
• Cooking spray, for greasing

Instructions

1. Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan with cooking spray.
2. In a large bowl, combine the sugar, eggs, oil and pumpkin puree. Set aside.
3. In a medium bowl, add the flour, pumpkin pie spice, baking soda, baking powder, and salt and whisk to combine.
4. Add the flour to the egg mixture and gently fold to incorporate. Once you see just streaks of flour, add the water and gently fold again until just combined, it’s ok that there are small lumps in the batter!
5. Pour the batter into the loaf pan and smooth the top. Bake for 50 to 60 minutes until golden brown and an inserted toothpick comes out clean. Cool on a wire rack for 20 minutes in the pan, slice and serve.

xoKatie 

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