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Small Plates & Snacks

Fall Butternut Squash Soup

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Hello Fall, I love the way you inspire food. Warm, hearty and comforting recipes. Although Fall is commonly recognized as an indulging season when it comes to food, that doesn’t mean you can’t incorporate yummy foods that keep you feeling healthy and looking young, like I am doing in today’s recipe. This soup is all about embracing the season, while also keeping it healthy.

Fall Butternut Squash Soup

Ingredients:

  • 1 Butternut Squash
  • 1 small Onion
  • 15 oz Pumpkin Puree
  • 2 cup Vegetable Broth
  • 1½ cup Heavy Cream
  • 1½ cup Apple Cider
  • 2 tbsp Olive Oil
  • 2 tbsp Honey
  • ½ tsp Cinnamon
  • 3 tsp Salt
  • ½ tsp Black Pepper
  • Toasted Pumpkin Seeds, for garnish

Preheat oven to 450.

Peel and seed squash and cut into chunks. Peel and quarter onion. Then lightly cover squash and onion in olive oil and salt and pepper.Place in oven and cook for 20 minutes.

Allow to cool at least 8 minutes, then puree in blender.

In a large sauce pan, combine squash puree, pumpkin puree, vegetable broth, apple cider and cream while bringing to a low boil over medium heat. Add honey and spices and simmer for 10 minutes.

Toast pumpkin seeds then garnish soup with them.

Cuddle up on your couch with a blanket and have yourself a cozy Fall night in.

Sugar Love Chic Sign.

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Maple Bacon Spread

bacon spread recipe

Are you the kind of person who puts maple syrup on your bacon? Yes you say? How doesn’t do such a wonderful thing? Well then, you will love this Maple Bacon Spread. It’s a maple syrup covered bacon strip rolled up into a spread that can be eaten by itself on a piece of toast or alongside some delicious cheese, figs or arugula.

Ingredients:

  • 1/3 pound bacon, chopped
  • 3 tablespoons brown sugar (dark)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 cup 1 tbs bourbon-whiskey
  • 1 cup low-sodium chicken stock
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Heat a large pan at medium-low heat and add the bacon. Cook until some pieces of bacon are crispy. Stir in half of the brown sugar-keep mixing for 3 minutes. Then add in the paprika, salt and black pepper and cook for another 3 minutes.

Slowly pour in 1/2 cup bourbon-whiskey and 1/2 cup of chicken stock. Keep at a low simmer until you notice mixture begin to thicken. Then stir in the maple syrup and the remainder of the chicken stock, brown sugar and bourbon-whiskey until most of the liquid is evaporated. Then blend mixture in a blender until pureed. Place spread in jar and allow to cool.

 

Mango Guacamole Recipe

mango guacamole recipe mango guacamole recipe

True story, I wasn’t that into guacamole until a few months ago. I know, I’m ashamed. But I’ve changed my ways and now, I can’t get enough of this stuff!

I made this Mango Guacamole a few weekends ago and it was a hit!

Ingredients:

  • 2 medium sized avocados,or 4 hass avocados
  • 1 medium red onion, diced
  • juice of 2 limes
  • 1 small mango, diced
  • red chili pepper flakes, grated in a food processor
  • 1 1/2 tbs garlic salt

Smash and mix all of the ingredients together, except the mango. Fold the mango into the mixture lastly.

Enjoy!

Chili Lime Popcorn

Chili Lime Popcorn Chili Lime Popcorn Chili Lime Popcorn Cinco De Mayo is tomorrow! Break out the sombreros and tequila…and Chili Lime Popcorn.

 This FIVE ingredient snack is perfect to create quickly, while you sip your margaritas 😉

Ingredients:

  • 1  teaspoon chili powder
  • 1 1/4 teaspoons ground cumin
  • 1/2 teaspoon coarse salt
  • 1 1/4 tablespoon finely grated lime zest
  • 1 lime wedge, large in size

Heat up some kettle corn (you can use regular popcorn as well, but I love the sweet and salty mix). Mix all ingredients together and squeeze juice of one lime over the mixture to finish it off.

Have a wonderful week and fun Cinco De Mayo!

Three Cheese and Date Dip Appetizers

Three Cheese and Date Dip Three Cheese and Date Dip Three Cheese and Date Dip Three Cheese and Date Dip Three Cheese and Date Dip Three Cheese and Date Dip
Happy Humpday! I’m really excited to be sharing with you this deliciously cheesy three cheese dip, because if there’s one thing I know…it’s that I love cheese. And you most likely love cheese. And even lactose intolerant folks love cheese. And if you’re a vegan, you probably like dairy-free cheese…BECAUSE CHEESE IS AWESOME.

Carrying on. This three cheese dip consists of cream cheese, gorgonzola cheese and mozzarella cheese. Add in a bit of honey and chopped dates with a light drizzle of balsamic glaze and you have yourself the perfect dip to serve your super bowl party guests! Or you can keep it all for yourself…I don’t make judgments about food hoarding around here.

Here’s what you’ll’ll need:

  • 5 ounces gorgonzola cheese
  • 8 ounces cream cheese
  • 4 ounces mozzarella cheese
  • 1 cup seedless dates, chopped
  • honey
  • balsamic glaze

Directions:

In a small bowl mix together the gorgonzola and cream cheeses. Fold in dates. Place mixture into individual serving bowls (or you can just stick to one big servin bowl). Drizzle into the mixture honey to your liking. I’d say about 1 tablespoon per serving would do the trick. Cut up the mozzarella and places strips on top of the mixture.

Bake for 10 minutes on 325 degrees. Broil for an additional 5 minutes. Take out of oven and drizzle balsamic glaze on top. I served with delicious multigrain bread-crackers or pitas would do the trick too!

 

 

Parmesan & Veggie Fritters

Veggie Fritters

This dish would’ve had me just at fritters, but it has Parmesan, cauliflower and carrots too…upping its game immensely. Even if you’re a self-proclaimed “I don’t do cauliflower” person, I guarantee you are when it’s bundled in these fritters.

No single ingredient in these fritters is striking, it all blends so well. Add some garlic aoili to dip (or drizzle, if you’re fancy) and make sure you cook a dozen just for yourself. You know research. To make sure you’re really into this new cauliflower thing. Yea, self-discovery-research.

Yields: roughly 13

Ingredients needed:

For fritters

  • 2 1/2 cups cauliflower florets, or a 18-20 oz bag
  • 8 oz/ 1 cup matchstick-cut carrots
  • 1 cup all-purpose flour
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Romano cheese
  • pinch of salt
  • 3 green onions, thinly sliced
  • 2 egg, lightly beaten
  • 3 tablespoons olive oil

For aoli

  • pinch of salt
  • 1/2 cup mayonnaise
  • 2 1/2 garlic cloves, pressed and finely chopped
  • 2 tablespoons olive oil
  • 1 tbs fresh lemon juice
In a small pot, combine Cauliflower, carrots and just enough water to cover them + another inch of water. Boil for roughly 5 minutes, until soft. Drain, allow to cool and dry with paper towel. Then finely chop.
Toss the veggies into a bowl with the flour and gently coat. Then add the beaten egg, Parmesan, Romano, green onions and salt. Form into fritters (basically mini patties).
Heat olive oil in a skillet and place fritters into pan, flipping every four minutes until each side is golden brown.
To make aoili, simply mix everything together in a small bowl.
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