Wednesday, September 20, 2017

Cheesy Stacked Enchilada Skillet Bake

Getting a wholesome, comforting meal on the table at dinnertime doesn't have to be a hassle. This recipe is such a simple one - quick and easy enough for busy weeknights. Layers of corn tortillas, ground beef in enchilada sauce, corn kernels and lots of cheese come together in bubbly, beautiful harmony to create a meal that kids and adults love.


I think you'll appreciate just how versatile this recipe is. Shredded cooked chicken can be subbed in for ground beef, for example. A drained can of black beans can be layered in with the corn if you so desire. A little Mexican rice can be tossed in. And, frankly, this would be perfect to throw together using up leftover beef, chicken or pork after Taco Night. What a fun, creative way to reimagine leftovers into a whole new meal.

A large, ten-inch cast iron skillet is recommended for this recipe. However, a medium-sized casserole dish would work fine if necessary.

Serves 6 - 8.


Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains an affiliate link to amazon.com.

Tuesday, August 29, 2017

Slow Cooker Macaroni and Cheese

I think that most of us can agree that Macaroni and Cheese is like, one of the best dishes on earth. It's pretty much one of the ultimate comfort foods in life. I make many versions, but I really like this one because of how incredibly easy it is. It, literally, is just a dump-everything-in-the-slow-cooker kind of recipe. Stir it up, plop the lid on, turn the temp to low and walk away for a few hours. That's it. Seriously. {You don't even boil the noodles first.} The pasta ends up perfectly cooked {not mushy at all}, an amazing creamy sauce is created and the flavors are simply spot on.


This takes just a short time to cook {three and a half hours or so}, so I like that this is something I can get going shortly before the kids get out of school and it's ready just in time for dinner around six o'clock. This, also, would be just perfect as a side dish for Sunday dinner after church.

A warning, however ... this is {obviously} not diet food. It has pasta and butter and cheese and milk and eggs and more cheese. So, it definitely doesn't quite register on the "healthy" scale. But, isn't that what we love about Macaroni and Cheese? It's totally supposed to be a little indulgent and a whole lot of yumminess.

NOTE: DO NOT PRE-COOK THE NOODLES. THEY GO INTO THE SLOW COOKER STRAIGHT OUT OF THE BOX.

Yields 6 servings {as a side dish}

Wednesday, August 16, 2017

Retro Cherry Pineapple Crunch Dessert

This is really taking it back retro-style to a dessert that I recall several of my family members making when I was growing up. And, it was something that my best friend's mom made on a regular basis. First, however, a little disclaimer ... this dessert is the furthest thing from healthy. Like, the ingredient list consists of two store-bought canned items, a cake mix, a little coconut and lots of butter. {Yeah, that kind of "furthest thing from healthy."} So, this is maybe something to make like, once a year on the occasion that you're craving it or simply wanting a dessert on the fly with little effort. What it lacks in nutritional value, however, is redeemed in how darn good it is. {Like, try-not-to-eat-half-of-it-all-by-yourself good.}


This is, basically, a dump cake. But, since I absolutely hate that name, I refer to this method of making a quick dessert as a "crunch cake" or "crunch dessert." {And, actually, it's really not a cake, so let's stick with "dessert."}

I combine both pineapple and cherries in this recipe. I am in love with the pink-hued result of the two fruits. I, also, like the contrast of both texture and flavor ... a little zip and tang from the pineapple along with the sweetness of the cherries. And, the coconut on the top is really recommended, so try not to skip it.

Yields 6 servings.

Friday, August 11, 2017

Easy Falafel Salad with Savory Pita Croutons

If you're a lover of falafel sandwiches, wraps or platters like I am, this is a fun take on the traditional way of serving {and eating} those delectable little chickpea fritters. And, with a couple of store-bought shortcuts, this salad is on the table in about fifteen minutes. It's fresh, healthful and light, yet is hearty enough to serve as a casual meal for two.


I'm always looking for fresh and unique salad ideas. I pretty much could live on salads all throughout the summer months. If you have followed me for any amount of time, you know that I have gravitated towards more-frequent and deliberate meal prep with the focus on what I like to call "Intentional Eating." Instead of aimlessly grazing about my fridge and cupboards during the day {nibbling my way from a string cheese to a handful of granola to a spoonful of nut butter}, I have been trying to keep fresh, healthful ingredients on hand that either incorporate quickly into interesting, cravable salads or grain bowls for myself OR they inspire me to take a little time to meal prep a few days worth of quick-to-grab lunches.

Having frozen or fresh store-bought falafel on hand is especially lovely for me. I adore falafel. I do enjoy making from-scratch falafel, but don't always have the time {nor do I always want to take the time} to do so. I like to get bags of frozen falafel from Trader Joe's to keep on hand. But, I have, also, been noticing both refrigerated and frozen varieties more frequently in regular grocery stores, too.

NOTE: When I have made homemade falafel, I always follow Alton Brown's recipe. It never disappoints.

And while I do often make hummus from scratch, there are many really good brands and flavors of store-bought hummus these days. {I prefer the garlic or roasted red pepper versions of hummus for this salad.} I utilize hummus here as the base for the dressing. With just a bit of water to thin the hummus, you've got a quick, flavorful salad dressing that really ties everything together. With both falafel and hummus already in the fridge, whipping up this delicious salad is a total breeze.

Yields 2 servings.

Thursday, July 27, 2017

Peach and Gorgonzola Salad with Maple Pecans and Honey-Lemon Vinaigrette

I'm gonna keep this short and sweet {just like this recipe} ... this salad rocks. Like, seriously rocks. And, besides being totally delicious, it can be whipped up in a matter of minutes. {I timed myself the last go-round that I made this and it took all of twelve minutes.} It's so ideal for hot summer days when we just want something light, refreshing and quick for lunch or dinner - without having to heat up the house or fret too much.


With peach season kickin' right now, this salad really is a celebration of my favorite summer fruit. {Fresh strawberries, sliced apples or sliced pears could be swapped in if peaches aren't in season as you read this post.}

All it takes to whip this up is spending four minutes making the maple pecans, then allowing them to cool while the quick dressing is assembled and the salad is put together. {The only real knife work required is the slicing of one peach and a red onion.}

If you wanted to invest the time, topping with some sliced, grilled chicken would make this a more-hearty salad if desired.

This recipe yields two servings, but you could easily adapt the recipe to make several servings or even make one large salad for sharing.

Yields 2 servings.

Sunday, July 09, 2017

BLT Naan Flatbread Pizza

If you're a lover of BLT Sandwiches, this is a recipe that you're going to want to try. The ingredient list is a short one and making these little pizzas is a breeze. Bacon, lettuce, tomato, cheese, green onion and mayonnaise meet up atop pillow-y, soft naan flatbread. I utilize naan bread to make a variety of pizzas. {My favorite is my Cheesy BBQ Flatbread with Grilled Vegetables.} Using naan as a starting point for a quick, easy dinner is a no-brainer. It can easily be found in the bakery section of most grocery stores these days {I like these} or you can search online for recipes to make your own at home {something I plan to try very soon}.


Our eighteen-year old daughter works at a pizza restaurant that serves an amazing BLT Pizza. I based the development of this recipe upon their concept. But, since we love naan for pizza, I decided to swap it in to take the place of traditional dough. Worked like a charm.

The pizza is assembled by melting a little shredded cheese on top of the naan, then piling on cooked bacon and the vegetables. Drizzle on some mayo before service for the perfect dinner, lunch or snack.

Yields 2 servings.

Saturday, July 01, 2017

Cool and Creamy Vegetable "Pizza" Crescent Cups

These Cool and Creamy Vegetable "Pizza" Cups are fun twist on the traditional version of veggie pizza that many of us know and love. They are perfect appetizers for summertime parties or you can even enjoy them as a light meal. They are easily customizable - use whatever fresh vegetables that you love or have on hand - and they seem to always be one of the first things to be devoured at parties.


For the recipe, you'll, basically, need a couple of tubes of refrigerated crescent seamless dough sheets, a few simple ingredients to make a cream cheese/sour cream filling and some fresh vegetables. After a short bit of oven time and a few minutes of cooling, the crescent cups get a dollop of cool and creamy filling before being topped off with your chopped veggies of choice.

From my experience, these can be made up to six hours {or so} in advance. While I do enjoy them just fine the next day {if there are leftovers}, they are best when freshly-made the day of service.

NOTE: VEGETABLES SHOULD BE CUT INTO SMALL PIECES AND BE OF UNIFORM SIZE. THE AMOUNT OF VEGETABLES NEEDED TO MAKE A SINGLE BATCH OF THESE IS VERY MINIMAL. ROUGHLY ONLY 2 - 3 TABLESPOONS OF EACH CHOPPED/SLICED VEGETABLE IS NEEDED. HOWEVER, THE AMOUNT, OBVIOUSLY, WILL VARY DEPENDING ON THE NUMBER OF VEGETABLES USED AND THE TYPE/VARIETY OF VEGETABLES CHOSEN. THEREFORE, I AM NOT PROVIDING EXACT MEASUREMENTS IN THE VEGETABLE SECTION OF THE INGREDIENT LIST BELOW.

Also, note that the recipe yields sixteen "cups," but is easily doubled or tripled for large crowds. And, to clarify, the cups are made in muffins tins with regular-sized wells - not mini muffin tins.

Yields 16 cups.

Wednesday, June 28, 2017

Peach and Cherry Chocolate-Studded Crisp

What I love about fruit crisps is that I can pretty much make them year-round and still feel like I am keeping in line with the season. In the fall, I make many versions of apple crisp. In the spring, I like incorporating rhubarb into my crisps. I've made pear versions during the winter months and now that it is summer, my mind immediately turned to cherries. The inclusion of peaches, as well, was pretty much a given since they are one of our favorite fruits in the JD household and I figured that they would pair well with the cherries.


I spent a couple of days testing some versions of a peach and cherry crisp. I purchased both fresh cherries and frozen for recipe testing, but knew that I wanted to stick with fresh peaches since they are easy to work with and are pretty fabulous this time of year. When all was said and done, I much preferred using the frozen cherries, however. First, using frozen cherries is an easy time-saver compared to pitting and handling fresh ones. But, I actually liked how the frozen cherries came together with the fresh peaches upon baking. I don't like crisps that are too runny, so the texture and consistency was perfect for my preference. And, the frozen cherries seem to have a sweeter, fuller flavor in the end.

Since I don't think I had ever tried incorporating chocolate into a crisp, I decided to toss on some dark chocolate towards the end of baking. It totally elevated the crisp and added another flavor element that I just loved.

This is a recipe that comes together in a matter of a few minutes. Then, it bakes off for about thirty minutes in the oven. Of course, a crisp must be topped off with either ice cream, whipped cream or a little yogurt at the time of service. And, as a bonus ... if you have any leftovers, I give permission for you to enjoy them the following day for breakfast.

Serves 4 - 5.

Thursday, June 08, 2017

Lemon-Kissed Homemade Tapioca Pudding

Sometimes we just crave old-school, from-scratch desserts ... recipes perhaps that our mothers and grandmothers made throughout our childhoods. For me, that often means desserts like, homemade banana pudding, Texas sheet cake and gelatin pretzel dessert. It, also, means tapioca pudding. My grandmother used to make the best homemade puddings. My favorite was always tapioca, which works well for me even to this day because it is, also, my kids' favorite type of pudding.


I have made traditional tapioca pudding numerous times for my children over the years. Recently, I experimented with a lemon version. And, I just adore the fresh twist. The lemon is not overpowering, but is present just enough to rock the boat in the typical-vanilla-pudding sea. And, this pudding isn't one that is overly sweet, which is part of why I love making it at home. I control the ingredients.

Basic pantry and refrigerator staples are the foundation of tapioca pudding - pearl tapioca, milk, water, vanilla, eggs, salt and sugar. With a touch of lemon zest and juice added, the result is a super satisfying, refreshing and unexpected dessert that I'm sure you'll fall in love with, too.

Keep in mind that you need to use actual pearl tapioca. (Do not use the instant tapioca powder that is typically used as a thickening agent.) Also, note that the lemon flavor will develop as the pudding completely cools and hangs out in the fridge. So, don't think when tasting it at the time of preparation that the lemon essence isn't present. It will be there ... just be patient. The pudding really does need, at least, a few hours to chill in the fridge for the perfect consistency and for the flavors to develop.

Serves 4.

Monday, June 05, 2017

Festive Farro Rainbow Taco Salad

If you're anything like me, taco salads are a favorite. The blending of simple ingredients into one salad that's loaded with spice, texture and freshness always seems to be a hit. In our house, we prefer our taco salads without meat. {This particular one could easily be adapted to include some grilled chicken or shrimp, however, if you desire.} I find that the farro is pretty hearty and actually mimics the texture somewhat of ground beef. I season it up simply in this recipe by blending it with fresh salsa, so it has a lot of flavor and a little kick. Building this salad using blue tortilla chips, tomatoes, corn, iceberg lettuce, sweet peppers and cheddar cheese drives home the rainbow theme and yields quite the pretty presentation.


Farro is a grain that is pretty easily found in most supermarkets these days. You could replace it with brown rice or quinoa if you'd like here, but I think you'll agree that the use of cooked farro is a great choice in taco salads.

This taco salad is hearty and filling enough to be a meal all on its own. And, it makes for a quick and easy-to-prepare weeknight dinner that is especially satisfying in the summer.

Serves 4.

Sunday, April 30, 2017

Classic Macaroni Salad

A true summer staple, Macaroni Salad is a throw-back to so many of our childhoods and a side dish that never quite goes out of style. With simple ingredients and easy prep, it's a recipe that I come back to time and time again. It's perfect alongside baked beans, corn on the cob and watermelon wedges at cook-outs. Our grandmothers and moms knew a thing or two about easy, delicious recipes. And, Macaroni Salad is just one of those recipes that truly stands the test of time.


Grab some elbow noodles, make a creamy {and quick} dressing, dice up a few vegetables, toss in some chopped boiled eggs and give the whole thing a stir. It's a great make-ahead option for picnics and warm-weather gatherings. And, it always disappears quickly.

Yields 6 - 8 servings.

Wednesday, April 26, 2017

No-Fail Oven-Roasted Eye of Round Roast

I have struggled with preparing eye of round roasts for years. It has always been hit or miss - mostly miss. The beef was either incredibly tough and overcooked {think jerky or shoe leather} or completely raw in the middle. I have strived to find a recipe that would not fail me ... one that was simple and uncomplicated, but would yield perfect results every time. I wanted a predictable outcome ... not results that I had to cross my fingers over and pray to the gods that the meat would be edible. Well, I have found the perfect recipe and method. Eye of Round Nirvana. Heavens opening. Angels singing. Perfection.


I did quite a bit of research recently online to try to unlock the secret to preparing this particular cut of beef. One thing I discovered was that I was cooking my roast at too low of a temperature, cooking it for too long and not allowing a long enough resting period. I, also, realized a few other key tips like, it is best to roast the meat with the fat side up and that there is no need to add any liquid {or even oil} of any sort to the pan.

This is seriously such an uncomplicated, simple method to follow. Know, however, that there is a bit of time involved. You'll actually be leaving the roast in the oven - after some initial high-temp cooking time for like, two hours with the oven off. Seriously. Do not open the door. No peeking. No poking. Just let it sit in there. Please - trust me. And, I definitely encourage you to use a meat thermometer for this recipe. You need to make sure that your beef is cooked precisely to your liking.

Regarding the seasoning, I have chosen to use a basic steakhouse seasoning blend that includes salt, pepper, garlic and a few dried herbs. But, simple salt and pepper can be used. {Whatever your fancy on beef.}

Yields 4 - 6 servings.

Monday, April 24, 2017

Grilled Asparagus with Maple Walnuts and Savory Yogurt

Lightly grilled asparagus comes together with a super simple Greek yogurt sauce and some quickly-glazed maple walnuts for an incredibly easy and healthful side dish. This is a recipe that takes mere minutes to prepare, but is one that truly celebrates the freshness and beauty of asparagus - especially during the spring.


I have been testing a good deal of asparagus recipes over the past week or so. I made a farro salad with chopped grilled asparagus and tomatoes. I tried a Parmesan-crusted baked asparagus recipe, but still can't quite manage to keep the crust to stay fully on the asparagus. {I may keep working on that one because it was very tasty.}

After testing this particular recipe for this post, I came to the conclusion, however, that I really prefer keeping things pretty simple and uncomplicated when it comes to asparagus. This recipe really highlights asparagus. Just a few other ingredients amp up the dish. Greek yogurt is mixed with lemon juice, salt, pepper, honey and a little za'atar {a Middle Eastern Spice Blend}, then drizzled on top of the grilled asparagus. Maple walnuts top it all off for come crunch and sweetness. It's a beautiful, quick side dish that I'm sure asparagus lovers are sure to savor and enjoy.


Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains affiliate links to amazon.com.

Yields 2 - 3 servings.

Monday, April 17, 2017

Cheesy BBQ Flatbread with Grilled Vegetables

I seriously cannot express to you nearly enough just how awesome this recipe is. I know this flatbread may not look super knock-your-socks-off impressive. And, I can attest that this certainly isn't a complicated or sophisticated dish. But, it's just one of those things that once you start making your way through this at the dinner {or lunch or snack or anytime} table, you'll come to understand just what I am talking about. If you're a lover of barbeque sauce, cheese, and/or grilled veggies, this is right up your alley. I know it is mine. {So much so that I've made this three times in the past week.}


Using store-bought naan bread {found in the bread or bakery section in most supermarkets these days} makes this a super simple recipe to whip up. {Soft pita bread could, also, be used.} A bounty of freshness from the sweet corn, onions, peppers and fresh thyme makes this flatbread a real winner. Some zip and sweetness comes from the inclusion of bbq sauce. And, a little cheddar cheese makes the whole thing truly sing.

Regarding the bread, you want something that isn't too thin and is rather soft. This dish turns out best when the flatbread just kinda warms through during a few, quick minutes in the oven. It should still remain tender and soft for service. Nothing super thin, crispy or crunchy.

One last thing I'd like to mention ... we experimented with a few different kinds of barbeque sauce for this. We have our favorites for certain types of grilled meats and the like. For this? It has to be Kraft Original. I mean, go with what you like. But, we found old-school Kraft to be our choice.

NOTE: Grilled or breaded chicken {already cooked} that has been cut into small dice can be added for those desiring more than just vegetables on their flatbread. {I did use some chicken during one of the times that I recipe tested this flatbread - as shown in the photo below.}

Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains affiliate links to amazon.com.

Yields 4 flatbreads / Serves 4.

Thursday, April 06, 2017

Simple Potato and Corn Soup

I have shared several potato soup recipes here on the blog since its start in 2012. Some were slow cooker ones. Some called for summer sweet corn off of the cob. A couple were spicy versions. Bacon and lots of cheese were the highlights of a couple. But, for this particular recipe, I've broken it down to the basics. A simple, straight-forward soup. Simple, no-fuss ingredients. Very simple, easy prep. On the table in around thirty minutes from start to finish.


The result is a creamy soup that is loaded with chunks of potato and pops of corn kernels. This is the type of soup that you want to hunker down with on the couch on a chilly evening - a blanket atop your lap and remote in hand - and just savor each comforting, homey bite.

It's an ideal soup to make for weeknight dinners due to the ease and simplicity of the recipe. And, if you'd like to make dinnertime even easier, you can have the potatoes prepped the night before or morning of, too. Just keep the chunks submerged in cold water in a lidded bowl in the fridge, then drain before utilizing them in this recipe.

Tuesday, March 28, 2017

Slow Cooker Beef and Noodles

Deeply savory, beefy and hearty, my Slow Cooker Beef and Noodles is sure to become a family favorite. This is one of the simplest slow cooker dinners that you could probably make. The preparation is beyond easy and quick. And, the list of ingredients is a super short one. All that's required is a beef roast, frozen egg noodles and a few other basic pantry staples. And, with just a few minutes of your time in the morning, you'll have everything set in motion for a hot, comforting meal come dinnertime. No canned soups here. No store-bought seasoning packets. And, no need to even sear the meat on the stove top. Simple, breezy and easy.


Frozen egg noodles are utilized in this recipe and are added during the last couple of hours of cooking. I have been easily able to find them near the frozen ravioli and bread dough at most supermarkets these days. If you can't get your hands on them, I think you could possibly use dried egg noodles from the regular pasta aisle, but I can't truly advise on the exact cooking time for them since I have not tried using them in this recipe. Also, they may not contribute much to the thickening of the "gravy" in this recipe. {I do have a killer stove top Beef and Noodles recipe here on the blog that uses homemade egg noodles if you'd like to go that route.}

NOTE: The recipe begins with five cups of stock when the roast first starts in the slow cooker. However, you may find that you need to pour in some additional liquid as the noodles cook later in the cooking process if your noodles are thickening things too quickly or if you simply prefer a thinner consistency to the "gravy."

Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains affiliate links to amazon.com.

Yields 6 servings.

Monday, March 27, 2017

Soft Banana Chocolate Chip Drop Cookies

These cookies, my friends, are seriously one of the best cookies that you'll ever bake and perhaps the best cookies you may ever consume. I know that there are oodles of cookie recipes out there in baking-land. But, these are something spectacular. This recipe is my mother's ... one that she has made for years and years. The cookies are truly a family favorite {along with her Slow Cooker Steak in Golden Mushroom Cream Sauce recipe}. She is asked to make these particular cookies for most any special gathering. And, when the grandkids show up at her house, it's pretty much a given - almost without fail - that they will ask her for these cookies. She usually keeps batches of them tucked away in her freezer. And, truth be told, they are barely given adequate time to thaw before everyone - including the adults - are diving into them.


Ripe, mashed bananas - lending both amazing flavor and extra moisture - are used in the dough. Mini chocolate chips lend just the right amount of crunch as you make your way through each chewy, soft bite. These are not dense like some traditional chocolate chip cookies. Rather, the texture is light, fluffy and ultra-soft.

I highly urge you to try this recipe. And, I'd love for you to come back and let me know how you like these. I think you'll find that these become a family favorite for you, too.

Yields 4 dozen.

Tuesday, March 21, 2017

Potluck-Style Crunchy Asian Ramen Salad

This recipe is a throw-back to the hip-happenin' days when this salad was a staple at so many church potlucks, family gatherings, summer picnics and reunions. Perhaps it is still a mainstay in some circles at get-togethers today, but it's been quite awhile since I've seen it around. It happened to cross my mind the other day when I was cutting up cabbage for our St. Patrick's Day dinner. I had not eaten this salad in years, so I was excited to make it for my family to see if they'd love it as much as I remember loving it.


The salad is a marriage of thinly-sliced cabbage, lots of crunchy vegetables, sliced almonds, a little fruit for sweetness and crushed, toasted ramen noodles. The whole shebang gets dressed with a simple Asian-style dressing that probably uses ingredients most of us tend to keep on hand.

Many recipes call for inclusion in the dressing of the actual chicken-flavored seasoning packet from the ramen noodle package. I have had the dressing both with it and without. Both are good. I opted to make the dressing without it for nutritional reasons. {If you would like to include it as it does add a little something "extra" that isn't present when omitting it, I recommend lessening the soy sauce called for in the dressing to only 1 tablespoon and using only ONE packet of the chicken flavoring.}

TIME SAVING TIP:  If desired, packaged coleslaw mix can be subbed in for the hand-prepped shredded cabbage and carrots.

SERVES 6 - 8.

Saturday, March 18, 2017

Pan-Roasted Purple Potatoes and Carrots with Garlic-Lemon Aioli

My mother knows that I love to work with unique, fun ingredients in the kitchen. So, it was no surprise that she picked me up a bag of stunning purple potatoes this past week and said, "I knew you could do something cool with them." I decided on pan-roasting them with some carrots in my large cast iron pan. I knew I wanted some type of dipping sauce, so I whipped up a super-quick aioli that totally elevates this dish.


The mayo-based aioli is lemon-y, creamy and garlicky. Having it alongside of the vegetables is a necessity. Plunging those perfectly-roasted potatoes and carrots into that sauce is pretty much heaven on earth. The vegetables themselves come out super tender on the interior, but are not mushy. And, they have just the right amount of crusty sear and crispness on the exterior.

This is a fabulous side dish that takes little prep work and truly highlights beautiful, fresh produce in a simple, yet delicious way.

NOTE: Baby gold/yellow or red potatoes can be utilized for this dish if you can't get your hands on the purple variety.

Yields 2 - 3 servings.

Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains an affiliate link to amazon.com.

Sunday, March 12, 2017

Puff Pastry Creamy Chicken Pot Pie

If you’re a sucker for Chicken Pot Pie, this recipe is one that you must try. Store-bought puff pastry dough stands in for traditional pie crust here. And, it’s nothing short of magical. I’ve made pot pie with puff pastry in the past, but simply laid the giant piece of dough across the top of the baking dish. While that was good, I really like cutting the dough into small squares, then layering them up on top of the filling. Yes, the result is prettier – in my opinion – but, more importantly, I just love all of those flaky nooks and crannies that are created.


The recipe starts with gently cooking onions, celery and carrots in butter, then sprinkling in a little flour. This is the base of the gravy that will be created. After stirring in milk and a little heavy cream, the sauce gets flavored with bouillon, a pinch of Herbs de Provence, salt and pepper. A handful of frozen peas and tender, cooked chicken are added to the party before the gravy gets transferred to a baking dish. Store-bought puff pastry that has been cut into cute, little squares gets haphazardly layered on top, then into the oven it all goes.

NOTE:  The recipe calls for a couple of cups of cooked chicken. A store-bought rotisserie chicken can be a great time-saver. Just remove the meat, then either shred or cube per your preference. To prepare the chicken at home, I simply roast two boneless and skinless chicken breasts - coated in a little olive oil, salt and pepper - for 30 - 40 minutes {or until fully cooked through} in a 400-degree oven.
 
Yields 4 servings.
 
Joyously Domestic is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. You can read my full disclosure statement here. This post contains an affiliate link to amazon.com.

Monday, March 06, 2017

Cold Noodle Salad with Peanut Sauce

I've gotten into the habit in recent months of spending my Mondays prepping lunches for myself for the week. With the kids gone to school and the hubby at work all during the week, it's just me at home throughout the day. One of my New Year's resolutions was to eat more purposely and with greater intention. {I'm trying for lunch for myself not to be just a string cheese and a protein bar.} Some weeks I roast off a bunch of veggies and cook up some grains so that I can throw together a quick grain bowl on an given day. I often make up pasta salads, too, for myself. And, I keep quick, homemade vinaigrettes on hand and lots of prepped, fresh vegetables.


Over the past week, I worked on developing and testing this Cold Noodle Salad with Peanut Sauce recipe. It's loaded with tons of fresh vegetables and is served tossed with a killer peanut butter dressing.

It is a super versatile salad ... whatever crisp veggies that you like or have on hand work here. In addition to what I've listed, some suggestions would be sugar snap peas, sliced cabbage, edamame or even some chopped apples. And, if you like things spicy, toss in some sliced chili peppers in place of the sweet ones I've used.

The peanut butter sauce is simple to whip up and really makes this salad the winner that it truly is. Its base is a blend of sesame oil, soy sauce, garlic, lime juice and peanut butter.

Preparing this whole thing will require boiling off your noodles, whisking up the dressing and a little effort chopping up your veggies - maybe twenty minutes or so total. Then, you can tuck the leftovers away in the fridge and enjoy a healthful, hearty, fresh lunch for the next couple of days without any work at all.

Yields 4 servings.

Wednesday, March 01, 2017

Ultimate Drop Blackstrap Molasses Cookies

Soft molasses cookies have been my husband's favorite sweet treat for many years. Both his mother and my mother make amazing versions that are super similar. They often pass a dozen or so his way. {He devours them in less than a day.} I sometimes refer to this as his "molasses cookie fix." After twenty-plus years of he and I being together, I figured it was time for me to step up and attempt to master the recipe.


These cookies - truth be told - are one of my favorites, as well. {I just rarely get any when he is gifted them.} They are deep and rich in flavor. Almost magically, they manage to be both ultra moist {almost brownie-like in texture - especially when warm} on the inside while presenting a bumpy, slightly crisp exterior {especially fresh from the oven}. Utilizing blackstrap molasses yields such a deeply developed molasses flavor here. And, the inclusion of cold, strong coffee contributes to the moistness of the batter and helps boost the already-exuberant molasses flavor.

These do freeze well, too. And, they thaw super quickly. So they are a wonderful treat to have on hand for when company stops by or when you may need some goodies on the fly.

Yields 5 dozen cookies.

Sunday, February 26, 2017

Peanut Butter, Chocolate and Banana Baked Oatmeal

"Crazy" has been the word of the week in our house. Not that our lives are typically slow-moving, relaxing or boring. But, recent days have been particularly busy and a bit chaotic. Zayne ended wrestling season this week with a team party and a youth wrestling tournament at which the high school boys worked at all day today. He, also, had a first date. {Dying.} Allanah had her final Snowball Dance this weekend. Our van was stolen from my husband's workplace {and thankfully, recovered a few days later}. All three kids are in the same play production, which means practices galore these days. And, I must mention that the kiddos and I have all been battling some type of flu for the past few weeks at varying times.


Having grab-and-go meals and snacks are a must for me these days. Since we are a huge oatmeal-loving family, baked oatmeal is a great option for us. It reheats pretty well and provides major fuel to power us through our day.

The combo of chocolate, peanut butter and banana here is pretty awesome. All three are incorporated into the oatmeal itself, then it gets topped with fresh bananas, chocolate chips and a peanut butter/honey dollop at time of service. I do have a couple of kids who prefer this without the toppings, however. They like a slice of this as-is to throw on a napkin on their way out the door.

Think of this as a cross between a bowl of traditional oatmeal AND oatmeal cookies ... just maybe not quite as sweet as normal cookies. Plan to adjust how you serve and top this based upon your family's preferences. My youngest asked to drizzle her slice with caramel sauce. {Quite the treat.} It is pretty moist when it is first baked. But, we actually prefer it cooled, the pieces individually wrapped up, stored in the fridge and reheated in the oven the next day. It becomes a little drier and more bar-like.

Serves 6 - 8.

Monday, February 20, 2017

Refreshing Fennel Citrus Salad with Orange Maple Dressing

As we dance between winter and spring, life can feel dreary and lackluster. The excitement of Christmas, the new year and Valentine's Day is behind us. The promise of warmth, new life and green-hued landscape taunts us as we wait in the ending days of February. Glimpses of sunshine and occasional above-average temps remind us that winter's bitter cold is almost in our rear-view mirrors. Spring is just within reach. We stagger between the desire for stews and casseroles while pining for fresh, vibrant salads and the unleashing of our grills from our sheds. This particular salad is a beautiful ideal bridge between the seasons. All in one a nod to winter produce and yet, a welcome "hello" to the beginning of traditional salad season.


And, it truly could not be easier to assemble. I've presented it within this post as a side salad, but one could easily add a beautifully-cooked filet of salmon on top for a more-complete meal. The salad itself consists of just four fresh ingredients. And, the dressing is comprised of stuff most of us keep on hand. Between the two components, you'll need maybe ten minutes to get this on the table from start to finish.

Yields 2 - 3 servings.

Wednesday, February 08, 2017

No-Bake Cranberry Crunch Energy Bites

With three kids still living at home, we stay pretty busy. Two teenagers and a nine-year old make for an often hectic schedule. I don't think there are very many extra-curricular activities that my kids don't do {or, at least, haven't tried}. Currently, we are knee-deep in varsity wrestling for Zayne {our fourteen-year old}. Wrestling can be demanding and grueling on kids {as well as the families}. Weeknights are filled with practices and conditioning. Weekends consist of all-day tournaments that we often travel quite a distance to attend. To maintain his energy and fuel him through his day, our son needs lots of protein. And, typically, he needs food that he can take on the go.


When it comes to breakfast and snacks, these are his "go-to" many days. Actually, all of us munch on these and I always pack some when we're headed to sports activities. You'll seldom not find a batch of these in my freezer. They are full of pretty wholesome ingredients and they do a good job of keeping us full until mealtime.

RECIPE NOTES:  I prefer a combination of peanut butter AND almond butter for this recipe. However, I have made these just using peanut butter and they turn out well. {I really wouldn't recommend utilizing just almond butter.} Also, I use a combination of cacao nibs {found at health food stores or online} AND mini semi-sweet chocolate chips, but you can simply use chocolate chips, if desired. This recipe is pretty versatile as long as you follow the basics with regards to the peanut butter, oats, honey and rice cereal. Basically, taste as you go along and look for a texture that can be easily shaped into balls, but isn't too sticky. I find that the exact measurements for this recipe can change depending on what brand/style of peanut butter or almond butter that I use.

Yields 2 - 2 1/2  dozen "bites" {balls}. 

Monday, February 06, 2017

Simple Strawberry Salad with Creamy Poppy Seed Dressing

Winter weather is still lingering around for many of us, but I am a year-round salad eater. My salad love knows no boundaries. Even when the temps outside are a little on the low side, I still enjoy salads all throughout the week for lunch. This particular salad is a pretty simplistic one ... utilizing just a handful of fresh ingredients. And, the dressing is pretty basic, too, in terms of ingredients and prep. But, it sure does pack a punch and deliver on many levels. It's a tad bit tangy, a little sweet and has just the right amount of creaminess {while still feeling light}.


This would be a great salad to serve alongside Valentine's Day dinner if you're planning to cook for {or with} your sweetheart. The strawberries bring a pop of red to the party, so it would tie in nicely with the evening's color theme. {And, strawberries - in my opinion - are always sexy.}

Yields 2 servings.

Sunday, January 22, 2017

Southwest Rice Power Bowl with Citrus Vinaigrette

I'm keeping on track - for the most part - with my decision to eat {and cook} with more intention in 2017. Instead of grabbing just a granola bar and maybe a string cheese for lunch while I'm home by myself during the day {or sometimes skipping lunch altogether}, I set out to invest a little more time and effort into what I feed myself. Yes, doing so has meant better planning while shopping, greater investment into meal prep and taking the extra time to actually make myself sit down to eat a wholesome, healthful lunch. But, I know that eating more intentionally is worth it. This power bowl has found its way into my meal rotation over the past few weeks. So darn good. And, definitely worth the bit of extra effort.


 
Although it's a breeze to make, it does take a few minutes to chop and assemble everything. With some music cranked, I pop the sweet potatoes into the oven to roast while I prep the other ingredients. The dressing could not be easier to whisk up, then it's time to arrange everything nicely {I like pretty-looking food} into a big bowl and grab a fork.

I take a little help in this recipe by utilizing a bag of frozen microwavable brown rice and a small bag of frozen microwavable corn. Obviously, you could use leftover rice or even something like, cooked quinoa if you'd like {in place of rice}. This whole power bowl is pretty versatile, so play around with what you like or what you have on hand.

This, basically, consists of cubed sweet potato that gets coated with olive oil, salt, pepper, a little ground cumin and a pinch of cayenne pepper before roasting. Some canned black beans, brown rice, corn and vegetables get piled onto some fresh greens before the whole thing gets drizzled with an ultra-simple citrus dressing. Oh, and I love this with some quick-pickled red onions on top, so I'm providing the recipe for those at the end of the post.

You'll feel amazing knowing that you're feeding yourself something super good for your body. And, it's a lunch that will definitely power you through the afternoon.

Yields 2 servings.

Wednesday, January 04, 2017

Sweet Potato, Kale and Wheat Berry Citrus Buddha Bowls

My readers know that I'm a sucker for loaded salads, arranged salads and salad bowls. I particularly love the inclusion of whole grains, beans or the like in them. Have you heard of Buddha Bowls? A Buddha Bowl is, basically, a form of a loaded salad. It, typically, includes some type of cooked grain (or legume), lots of chopped vegetables, some greens of some sort, sometimes fruit and nuts/seeds. It's usually topped with a sauce or dressing. Basically, I've come to find that I can pretty much throw whatever wholesome foods and/or healthful leftovers that I have on hand together to create something magical. And, these types of all-in-one meals are perfect for those of us trying to be mindful of making healthy food decisions.


So many make majestic and often extreme resolutions at the start of each new year. For me, I have committed to simply eating more "intentionally" in 2017. It's not about dieting, restricting carbs, omitting sugar or cutting calories. Rather, I'm taking a more conscientious, vigilant approach to what I feed myself. I am pledging to eat more wholesome, "real" foods. And, I'm making more of an effort to include way, way more vegetables into every meal.

Working from home and living a busy life with kids means that a string cheese and a protein bar is often my lunch. While not entirely bad, it just doesn't provide me the nutrition that I know that I need on a daily basis. So, I've set out to be more thoughtful with what I consume ... taking time to meal prep for myself more and spending a little time making myself healthy meals - especially lunches since that meal is the one I find that I skip or skimp on the most.

Buddha Bowls are amazing for me. I just love how versatile they can be. And, I love how creative I can be when making them. This recipe is a good starting point if you're new to the BB game. I'd love to hear if you've tried making your own at home ... and what your favorite combination of ingredients/components is.

Yields 2 servings/bowls.