sweet potato waffles with cranberry maple syrup

Ingredients

• Servings: 5
• waffles:
• 1 1/2 cups sweet potato puree
• 2/3 cup milk
• 1 egg, lightly beaten
• 2 tablespoons melted butter
• 1 1/2 cups all-purpose flour
• 2 tablespoons brown sugar
• 1 1/2 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• syrup:
• 1 cup maple syrup
• 1/2 cup cranberry sauce
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat a waffle iron according to manufacturer's instructions.
• stir sweet potato, milk, egg, and butter together in a bowl. whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt together in a separate large bowl. add potato mixture to flour mixture; stir until batter is just combined.
• ladle batter into the preheated waffle iron and cook until waffles are golden and crisp, about 3 minutes.
• stir maple syrup, cranberry sauce, and 1/2 teaspoon cinnamon together in a saucepan over medium heat. cook, stirring occasionally, until well-combined and heated through, 5 to 10 minutes. pour syrup over cooked waffles.

chicken hobo

Ingredients

• Servings: 4
• 1 pound peppered bacon
• 3 medium potatoes, chopped
• 3 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter
• garlic salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• in a skillet over medium-high heat, cook the bacon until evenly brown. drain, chop coarsely, and set aside.
• on 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. top each with 2 tablespoons butter, and season with garlic salt. fold the foil over the ingredients, and tightly seal.
• preheat an outdoor grill for medium-high heat.
• place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.

paleo blueberry little bites

Ingredients

• Servings: 36
• 2 teaspoons coconut oil, or as needed
• 4 eggs
• 1/2 cup ghee (clarified butter), melted
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 1 1/2 teaspoons vanilla extract
• 1/2 cup coconut flour, sifted
• 1/4 teaspoon baking soda, or more as needed
• 1/4 teaspoon sea salt
• 1 cup frozen blueberries, or more to taste
• 36 fresh blueberries, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease 36 miniature muffin cups with coconut oil.
• whisk eggs, ghee, pumpkin puree, maple syrup, and vanilla extract together in a bowl. stir coconut flour, baking soda, and sea salt into egg mixture just until batter is combined. fold frozen blueberries into batter. spoon batter into the prepared muffin cups. press 1 fresh blueberry on top of each muffin.
• bake in the preheated oven until lightly browned, about 25 minutes.

Easy Broccoli And Ham Quiche

Ingredients

• Servings: 1
• 1 (9 inch) unbaked pie crust
• 1 (10 ounce) package frozen broccoli florets
• 2 tablespoons butter
• 1 onion, minced
• 1 teaspoon garlic, minced
• 1 1/2 cups diced cooked ham
• 1 1/2 cups shredded cheddar cheese
• 1 cup milk
• 4 eggs, beaten
• 1/2 teaspoon ground black pepper
• 1 teaspoon smoked paprika

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• press the pie crust ito a 9-inch pie plate; set aside.
• place broccoli in a glass bowl. cover bowl with plastic wrap. cook broccoli in microwave in 1-minute intervals until evenly heated through, about 5 minutes total; set aside.
• melt butter in a large saucepan over medium heat. saute onion and garlic in melted butter until slightly translucent, about 5 minutes.
• stir ham and broccoli into the onion mixture and transfer to the pie crust.
• beat cheddar cheese, milk, eggs, and black pepper together in a bowl; pour over the ham mixture. sprinkle paprika over the entire quiche.
• bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 30 to 45 minutes.

amanda's autumn soup

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 large onion, diced
• 1 teaspoon brown sugar
• 4 cloves garlic, halved
• 1 (1 inch) piece fresh ginger, peeled and coarsely chopped
• 3 tablespoons dried rubbed sage
• 1/4 cup unsweetened apple juice
• 1/4 cup unsweetened peanut butter
• 1 (14 ounce) can reduced-sodium chicken broth
• 1 (14 ounce) package frozen cooked squash, thawed
• 1 teaspoon hot pepper sauce (such as tapatio®), or to taste
• 1 tablespoon worcestershire sauce, or to taste
• 2 1/2 tablespoons vinegar, or to taste
• water, or as needed
• 1/4 cup heavy whipping cream
• 1 teaspoon freshly grated nutmeg
• 15 shelled pistachios, chopped

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat olive oil and butter in a saucepan over medium heat. stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. mix in brown sugar.
• finely chop ginger and garlic in a food processor. add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. stir in the sage and cook for an additional 5 minutes.
• pour in apple juice and stir to loosen any browned bits in the pan. add peanut butter, 1 tablespoon at a time, stirring well after each addition. mix in chicken broth and squash.
• bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. season the soup to taste with hot pepper sauce, worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. simmer for 15 minutes. if the soup seems too thick, add water 1/2 cup at a time.
• remove the soup from the heat. use an immersion blender to partially puree the mixture, leaving some of the onion intact. (if you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) pour in cream and blend to lighten the texture.
• ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.

buttermilk pancakes with vanilla and nutmeg

Ingredients

• Servings: 8
• 2 eggs
• 3 cups buttermilk
• 1 tablespoon vanilla extract
• 1 tablespoon butter, softened
• 1 dash ground nutmeg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• whisk eggs in a bowl until pale yellow. whisk buttermilk, vanilla, butter, and nutmeg into eggs until butter is reduced to small pieces.
• stir flour, baking powder, baking soda, and salt into egg mixture until just moistened.
• heat a lightly oiled griddle over medium-low heat. drop batter by 1/2 cup portions the griddle, and cook until form and the edges are dry, about 4 minutes. flip, and cook until browned on the other side. repeat with remaining batter.

Cape Ann Chowder

Ingredients

• Servings: 4
• 2 (10 ounce) cans minced clams
• 2 (6.5 ounce) cans minced clams
• 2 (8 ounce) jars clam juice
• 1 cup butter
• 1 onion, diced
• 1 pinch dried thyme
• 2 cups all-purpose flour
• 1/2 pound potatoes, peeled and cubed
• 1 (8 ounce) package silken tofu
• salt and pepper to taste

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• in a small saucepan over medium heat, combine clams and their juice, and extra clam juice. bring to a boil, then remove from heat and set aside.
• in a large saucepan over medium heat, melt butter. cook onions and thyme in butter until onions are soft. whisk in flour all at once to form a paste, cook 1 to 2 minutes more. whisk in clam mixture. stir in potatoes, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. (at this point the soup can be cooled and stored for later use, if desired.)
• puree tofu in a blender or food processor until smooth. stir into soup and heat through. season with salt and pepper.