Category Archives: Appetizers

Baked Chicken Breast Recipe with Caramelized Garlic

Baked Chicken Breast Recipe with Caramelized Garlic

These baked chicken breasts are so delicious and sweet with the caramelized garlic and herbs. I had a go at baking them for my family and friends and they were amazed. I didn’t tell them there were only four ingredients and that it only took 30 minutes to make. Its such an easy recipe anyone can do it. And its quick so you don’t have to spend long hours in the kitchen preparing it. Easy Baked Chicken Breast Recipe with Caramelized Garlic in Less Than 30 MinutesWhen you first bite into them you get a blast of sweetness then a juicy succulent taste of chicken. The herbs enhance the flavor. I don’t do a lot of chicken cooking so was surprised when they came out so good. My chicken breasts were a little on the large side so 20 minutes was plenty of time for cooking. You have to be careful ou dont overcook as you could burn the brown sugar. Not a nice look. bakedchicken3 For the full ingredients and recipe instructions you will need to visit Easy Baked Chicken Breast Recipe with Caramelized Garlic in Less Than 30 Minutes – Only 4 Ingredients @ Juliescafebakery.com

Fresh Acorn Squash Crostini

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage.2jpgFresh Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage

This is a real treat and so simple to make. It takes less than 40 minutes in total to prepare and cook. I found it on AppetizerGirl.com and adapted the recipe to suit.

Ingredients

  • 1 loaf of good-quality crusty bread, cut into slices
  • 1 acorn squash
  • 1 package thick-cut bacon, cut into 1″ pieces and cooked until golden brown
  • 1½ cups good-quality ricotta
  • 1 bunch sage leaves
  • Honey
  • Olive Oil
  • Kosher salt
  • Freshly ground pepper

Instructions

  1. Preheat oven to 425F. Cut acorn squash in half and remove seeds and stringy guts. Place cut side of acorn squash down and slice into ½”-1″ strips. Carefully use a pairing knife to cut away the peel of the squash on each strip and then slice into bite-size pieces.
  2. Drizzle squash with about 1 to 2 tablespoons of olive oil and season generously with Kosher salt and freshly ground pepper. Spread in an even layer on an aluminum foil lined baking sheet and roast until completely tender and easily pierced with a knife, about 30 minutes.
  3. Meanwhile, heat just enough olive oil to generously coat the bottom of a small fry pan over medium heat. Once hot, fry sage leaves in batches (about 6 to 8 at a time) for about 5-7 seconds and immediately remove using a fork or spider to paper towels to drain. Sprinkle with Kosher salt and set aside until ready to assemble crostini.
  4. Toast bread slices in oven or on grill/grill pan until a little crispy. Top crostini with a spoonful of ricotta, a few pieces of roasted acorn squash and bacon, drizzle with just a touch of honey, and top with a fried sage leaf.
  5. Devour immediately.

Acorn Squash Crostini with Ricotta, Bacon, and Fried Sage.2jpg

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil

Sweet potato, golden beet and carrots glazed with a grapefruit and thyme glaze and cooked to perfection. If you are vegan than this recipe is for you.

I love anything that is healthy is easy to make and tastes good, not to mention looks good.

Adapted from: forageddish

Ingredients

1 tablespoon coconut oil

2 large carrots

1 golden beet

1 medium sweet potato

1 grapefruit

1 garlic clove

2 tablespoons fresh thyme, leaves only

Salt to taste

Method

1. Heat coconut oil over medium to low heat in a medium-sized skillet. Mince garlic, and once the oil is hot, add it to the pan.

2. Chop the vegetables (carrots, beets, and potatoes) into equally sized cubes, about 1/2 in by 1/2 inch. Toss them in the skillet.

3. Cook slowly, stirring on occasion, as to cook the vegetables evenly. Once potatoes are cooked through, squeeze juice from the grapefruit over the vegetables (picking out any grapefruit seeds as you do). Continue to cook, stirring every so often, until the liquid is mostly evaporated and all of the vegetables are well coated. Add in the thyme leaves, and season with salt to taste.

4. Serve warm, garnish with an extra spring of thyme.

Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish
Grapefruit & Thyme Glazed Root Vegetables with Coconut Oil Photo Credit: forageddish

Vegan Butternut Squash with Quinoa and Black Bean Chili

Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili Photo Credit: vegukate

Vegan Butternut Squash with Quinoa and Black Bean Chili

Serves 4

A very healthy butternut squash cooked with onions, garlic, tomatoes and quinoa and finished with a tasty black bean chili.

I love anything vegan and healthy and that also tastes good so this recipe caught my attention. The chili compliments the butternut squash nicely and again its a very easy recipe to make.

Adapted from: Vegukate

1 small butternut squash, peeled and diced (2 pounds or less)
1 medium red onion, diced
1 red bell pepper, diced
1 jalapeño pepper, diced
4 cloves of garlic, diced
2 T olive oil
½ cup quinoa (uncooked)
1 (14 oz) can diced tomatoes, including liquid
2 (14 oz) cans black beans, drained and rinsed
2 ½ cups low sodium vegetable broth
1 T chili powder
1 T ground cumin
¼ tsp cacao powder (or cocoa powder)
¼ tsp cinnamon
Freshly ground sea salt and pepper
1 avocado, diced (to garnish)
Handful of diced cilantro (to garnish)

Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate
Vegan Butternut Squash & Black Bean Chili : Photo Credit: vegukate

In a large dutch oven or sauce pot, heat 2 T olive oil over medium heat. Add in butternut squash, onion, bell pepper, chili, and garlic and sauté for 10 minutes, stirring every now and then, until onions appear translucent.

Lower the heat to medium-low and add in the spices, uncooked quinoa, tomatoes, black beans, vegetable broth, and freshly ground sea salt and pepper. Cover chili and let bubble away on medium-low heat for about an hour, stirring occasionally.

When chili is done, serve in individual bowls and top with diced avocado and a sprinkle of fresh cilantro if desired. Feel free to drizzle with some hot sauce if you want a spicier chili. Enjoy!

Cinnamon Glazed Parsnips with Chicken Stock

Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Cinnamon Glazed Parsnips with Chicken Stock

Glazed parsnips celebrates the cold weather root vegetables in the best way! It is such a sweet and fantastic side dish.
Servings     4

Prep Time 5minutes
Cook Time 20minutes
Ingredients

  • 6 whole parsnips
  • 1 1/2 cups chicken or veggie stock
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 pinch salt

Instructions

  1. Peel the parsnips and cut them into rounds that are about 1/4 inch thick. For the rounds on the larger end of the parsnip, either cut them in half or quarter them (depending on their size) to be relatively the same size as the rounds from the smaller end. The skinny tips can be cut off and set aside to use for veggie stock or parsnip puree!
  2. Get a small pot on the stove and pour the chicken stock and sugar into it. Heat it over medium high heat and stir them together. Add the cut parsnips, cinnamon and salt in to the pot and let the mixture come to a gentle boil.
  3. Let the mixture gently boil for about 20 minutes, stirring occasionally. The liquid should completely thicken and become a glorious syrup coating the parsnips. Take the pot off of the heat and serve the parsnips immediately as a great side dish!
Photo Credit: jeanieandluluskitchen
Photo Credit: jeanieandluluskitchen

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

Photo Credit: adashofginger
Photo Credit: adashofginger

Roasted Butternut Squash Halloumi Salad with Lightly Toasted Pine Nuts

The salty halloumi and sweet nutty butternut squash pair perfectly to make this dish into a well rounded meal
Roasting it gives the squash an almost caramelised, honey taste which is ah-mazing!

Yield: 4 servings

Warm Halloumi Butternut Squash Salad

Ingredients

For the roasted veg

  • 1 butternut squash, peeled & cubed
  • 150g asparagus
  • 1 sweet pepper
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 tsp dried mixed herbs

For the salad

  • 50g spinach
  • 100g baby kale
  • 100g rocket
  • 25g pine nuts, lightly toasted
  • 250g halloumi cheese

For the dressing

  • 2 tbsp extra virgin olive oil
  • 4 tbsp balsamic vinegar

Instructions

  1. Preheat oven to 180°c. Slice the asparagus and pepper into small pieces. In a bowl, combine all of the roasted veg ingredients and mix until the vegetables are all coated. Roast the butternut squash for 25 minutes before adding the asparagus and pepper. Roast for a further 10-15 minutes.
  2. Spray a griddle pan (or frying pan) with cooking spray. Add the halloumi to the hot pan over a medium heat. Fry for 2-3 minutes on each side, until lightly browned.
  3. In a bowl, assemble the salad ingredients and top with the roasted veg and halloumi cheese.
  4. Mix the olive oil and balsamic vinegar together and drizzle over the salad.
Photo Credit: adashofginger
Photo Credit: adashofginger

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme

Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine

Made with fresh healthy butternut squash, arugula and roasted garlic with tasty goat cheese laid out on a freshly toasted dense bread.
Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes

Ingredients:

  • one whole head of garlic
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and chopped into 1/2 -inch dice (see instruction below)
  • salt
  • pepper
  • 4 ounces soft goat cheese, room temperature
  • 1.5 ounces fresh baby arugula
  • 1 teaspoon balsamic vinegar
  • 4 large thin slices of grainy, dense bread (or a good quality french boule), toasted
  • Maldon or fleur del sel salt, for finishing

Directions:

  1. Roast Garlic:  Preheat the oven to 425 degrees Fahrenheit. Slice the top of a head of garlic off so that the cloves are exposed and gently rub your fingers back and forth over the sides to remove as much of the paper as you can. Drizzle the cloves with 1 tablespoon of the olive oil, and wrap the head tightly in aluminum foil. Roast the garlic until the cloves are caramel in color, about 45 minutes. Allow the garlic to cool completely before squeezing out the cloves. Set aside.
  2. Roast Squash: Meanwhile, chop the butternut squash into a 1/2″ dice by peeling the squash with a vegetable peeler. Trim the bottom and top of the squash with sharp knife. Using the neck of the squash only (if possible), slice the squash horizontally into 1/2″ thick large slices. Chop each slice into 1/2″ matchsticks, line the matchsticks up, and proceed to chop them into a 1/2″ dice.
  3. Toss the diced squash with the remaining tablespoon of olive oil and place on a large baking sheet. Season with salt and pepper. Roast the squash (at the same time as the garlic, preferably, to save time) at 425 degrees Fahrenheit for 20-30 minutes, tossing and flipping the pieces with a spatula 2 to 3 times throughout the cooking process, or until the squash is cooked through and lightly caramelized. Remove from the oven and allow to cool until lukewarm or cold.
  4. Using a small food processor, combine the goat cheese with the roasted garlic cloves. Pulse until well combined (if you do not have a food processor, you can finely chop and mash the garlic cloves with a fork, and just mix in a bowl). Season mixture with salt and pepper.
  5. In a small bowl, toss the argula with the balsamic vinegar until just lightly coated. Toast the bread slices in a toaster (or broiler, watching carefully). Allow the toasted bread to cool completely (otherwise the goat cheese will melt). Spread a thick layer of goat cheese onto each slice of bread. Top with a handful of arugula, and then a large spoonful of roasted butternut squash. Sprinkle the tops of each tartine with Maldon or fleur de sel salt. Serve immediately.
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine - Photo Credit: bloggingoverthyme
Butternut Squash, Arugula, and Roasted Garlic Goat Cheese Tartine – Photo Credit: bloggingoverthyme