Roasted Delicata Squash Recipe

If you see all types of fall squashes at the grocery store, but are intimidated by preparing them, I’m here to take the mystery out of roasting delicata squash, at least.

Delicata squash is one of the easiest fall squashes to turn into a side dish, because it’s easy to cut, the skin is edible (no peeling), and the sweet, mellow flavor pairs well with a variety of entrees.

To go above and beyond most roasted delicata squash recipes, this one has a no-cook, two-ingredient glaze that transforms the humble squash into something you’d find at an upscale restaurant.

What is Delicata Squash?

Delicata squash, which is also sometimes known as sweet potato squash, is a winter squash with a creamy texture and sweet, nutty flavor.

It has thin, edible skin, which sets it apart from many other winter squash varieties. It’s easy to prepare because you don’t have to peel it!

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Get ready for the Best Thanksgiving Salad

For me, Thanksgiving dinner usually isn’t complete without a salad, and I’ve made this same really good Thanksgiving green salad recipe year after year. 

This salad for Thanksgiving is a combination of sweet and savory flavors using seasonal ingredients, and it’s easy to prep a lot of it in advance. Simply toss it together right before dinner!

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Apple Cider Old Fashioned

It’s fall here in Michigan, which means one thing – apple season! Today, I’m sharing an apple cider version of my favorite cocktail – the old fashioned.

This apple cider bourbon cocktail recipe incorporates the classic elements of an old fashioned – bitters, orange peel and bourbon, but with a few unique twists.

Instead of the traditional sugar cube that’s usually muddled with the orange peel to add sweetness, I am using maple syrup to sweeten this apple cider old fashioned!

Most old fashioneds do not have any sort of “mixer” added to them – they are, essentially, bourbon over ice, with a little bit of sugar and bitters. While I love them the classic way, I will admit that sometimes, it’s a little strong for me.

So, topping this old fashioned off with apple cider makes it a little more of an easy drinking cocktail. 

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Stovetop Blackened Salmon Recipe

Today, I’m sharing a recipe that was shared with me by a restaurant chef. Blackened salmon is something you might see on a restaurant menu and think there’s no way you can make it at home. But it’s actually really easy.

In this recipe, herbs and spices come together with a bit of brown sugar and maple syrup to create the perfect combination of savory and sweet.

What is Blackened Salmon?

Blackened salmon is a Cajun-inspired seafood preparation that involves coating the salmon in a blend of spices and then searing it in a hot skillet. This creates a delectable crust on the outside, and also locks in the salmon’s juices, keeping it nice and moist.

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These Air Fryer Salmon Bites are the best weeknight meal!

I think a lot of people might fall into one of two categories: 1.) Have an under-loved air fryer buried in their kitchen, or 2.) Would like to start eating more salmon but don’t know how to prepare it.

If you fall into one or both of those categories, this Air Fryer Salmon Bites Recipe was made especially with you in mind!

This recipe has a simple but flavorful marinade that results in the most tender salmon that you can use for bowls, salads, tacos and more!

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Melted ice cream seems like it should be one of life’s great heartbreaks.

Maybe you had a birthday party and left it out a few minutes too long. Maybe your husband accidentally put the ice cream away in the FRIDGE and not the freezer (ask me how I know).

No judgement here. However you got here, we’re going to repurpose that melted ice cream into something magnificent!

This Brioche French Toast recipe uses melted ice cream in place of the dairy and vanilla extract found in traditional French toast recipes.

The subtle sweetness of the ice cream, along with the perfectly crisp golden brown crust on the French toast may have you melting ice cream on purpose for brunch!

Allow me to introduce you to this ice cream French toast recipe that is made with melted ice cream. It’s a kitchen “hack” that has probably already made the rounds on Tik Tok, but I’ve been making since long before that.

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In culinary school, one of the early classes I took was called “Breakfast & Pantry.” Each morning, the class was responsible for putting on a HUGE brunch buffet that was open to the public for a shockingly small fee.

When I say huge, I mean huge. The class was divided into groups.

One group would do eggs, another would do meats, a third group would make pancakes and waffles and french toast, and the fourth group was responsible for fruit, salads, sandwiches and any other miscellaneous items.

On the finished buffet, there would be omelets, vegetarian quiche, scrambled eggs, eggs benedict, deviled eggs and frittatas on one line.

There was waffles AND pancakes AND crepes AND ice cream French toast in another section. Another area would have multiple kinds of sandwiches and a few salads.

There was a huge fruit platter or cups of fruit salad. There was sausage AND bacon (that was how I learned how to cook bacon in the oven), AND ham, AND usually a smoked salmon platter.

As if that wasn’t enough, there was always homemade biscuits with sausage gravy, homemade pastries and breads, and probably a bunch of other things I’m forgetting. Oh, and breakfast fried rice.

The best part was that I believe this buffet was $10 or less. I mean, this was back in 2010, but still – what a deal. Seriously, if you have a culinary school locally, see if they have a student-run restaurant that you can go to!

I’ve already shared many culinary school techniques and recipes with you, and today we’ll be chatting about breakfast rice!

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If you’re the cook for Thanksgiving dinner, what is your favorite part of the preparation – the turkey (or perhaps the baked ham with pineapple sauce), the sides, or dessert?

While I’m pretty useless when it comes to dessert except for the occasional cranberry curd pie, it’s such a tough call between the other two for me.

I love the sides because you can get really creative and have a lot of variety, everything from classics like classic stuffing recipe to something kind of oddball like my crock pot green bean casserole recipe or Thanksgiving rice or chorizo stuffing.

But I also really dig the simplicity of roasting a turkey, carving it, and putting together a beautiful turkey platter for presentation, complete with my favorite turkey glaze recipe.

Today, I’m going to share the method I use for the best roasted turkey, the maple bourbon glaze I brush it with for extra flavor, and tips to make the most gorgeous turkey platter of your life.

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Are Brussels sprouts still popular on restaurant menus in your neck of the woods?

Here in Detroit, (mostly fried) Brussels sprouts with balsamic glaze had a boom of OMG ON EVERY RESTAURANT MENU EVER about ten years ago, and then the trend waned for awhile, but now it seems to be back.

There’s Brussels sprouts pizzas. There’s shaved Brussels sprouts salads. There’s fried Brussels as an appetizer, there’s lemon Brussels sprouts as a side dish. Honestly, there’s Brussels everywhere you look.

Maybe it wasn’t a trend at all, and Brussels sprouts on restaurant menus are here to stay forever. Oddly, roasted radicchio also seems to be gaining popularity around here (which I love with a flat iron steak on grill). Blistered shishitos seem to be on a ton of menus, too.

I’ll still occasionally order some sprouts when I’m out at a restaurant, but for the most part I’ve transitioned back to making them at home (usually as a side dish to buttermilk grilled chicken or pesto salmon).

This lemon maple Brussels sprouts recipe is my go-to way to prepare this vegetable.

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I like to make at least one batch of homemade ice cream each summer. Usually classic vanilla, strawberry or mint ice cream.

But if I get really ambitious and make a second batch, I always like to experiment with a fun flavor of my invention. This is how pop tart ice cream and milk tea ice cream came about.

This banana pancake ice cream was created entirely because I had leftover pancakes that needed to be eaten, as well as ripe bananas that needed to be used up.

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