bourbon onion jam

So one day, I had this AMAZING burger at a restaurant (which I will share later this month during burger week).  Part of that burger was bourbon onion jam which I promptly went home and made.  We ate it on EVERYTHING--sandwiches, burgers, baked items, grilled items, etc.  I'm certain this will be your next favorite condiment.

 {bourbon onion jam}

one year ago:  shaved asparagus pizza

bourbon onion jam
from salted and styled

makes 3 cups

2 large sweet onions, finely diced
3 tablespoons butter
1 teaspoons dried thyme
1 cup packed brown sugar
2 tablespoons balsamic vinegar
1/2 cup bourbon (your favorite)

1. Heat a large pan over medium heat; add butter and heat until melted.
2. Add onions and thyme cooking until onions are translucent.
3. Add remaining ingredients to the pan and bring to a boil.
4. Reduce heat and simmer for 20-30 minutes.
5. Cool and store in the fridge for up to 4 weeks.
6. Put on sandwiches or over grilled items.  Use your imagination!

Pictured above the bourbon onion jam is on ranch baked pork chops (ranch dressing poured on pork chops and baked for 30 minutes or until done).

Have you ever had something at a restaurant and went home to make it?  It's not my first time and certainly won't be the last!  I made garlic butter lima beans and Cajun garlic bread from restaurant inspiration before! 

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honey mustard dressing

I have no idea why it took me so long to just make my own honey mustard.  I have been searching high and low for one from the store, and it just hit me to make it with my favorite KY Proud sweet garlic mustard.  DUH!

 {I love to eat salad as a main dish especially with meat and cheese!}

 {Even mixed with mayonnaise, my dressing was still very bright!}

one year ago:  tzatziki (garlic sauce)
two years ago:  black bean ragout (vegetarian)

honey mustard dressing

makes 1 cup

1/3 cup favorite mustard (local)
1/3 cup favorite mayonnaise
1/4-1/3 cup honey (depends on the sweetness of other ingredients)
Salt and pepper

1. Mix all ingredients together.
2. Taste and adjust seasonings.
3. Store in an airtight container for 1 week.

I actually prefer honey mustard dressing over ranch especially when there is poultry, cheese, and onions on my salad.  Do you have a favorite dressing?  Do you make it or buy it?

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tomato balsamic sauce

This is without a doubt, my latest obsession especially since I ate it for two weeks straight (nope-not lying!).  This sauce is perfection; it tastes sweet and tangy with some smokier flavors from the caramelized onions and balsamic.  I made this by complete accident, and I couldn't be happier! 

 {I made a batch of the sauce and kept it in the fridge for quick lunches and side dishes}

{Sauce mixed with quinoa (left) and pasta (right)}

one year ago:  salmon patties
two years ago:  clam chowder

tomato balsamic sauce

makes 2 cups

1 tablespoon extra-virgin olive oil
1 onion, sliced
3 cloves of garlic, minced 
1/4 cup balsamic vinegar
1 teaspoon dried basil
2-14 oz cans diced tomatoes, drained 
Torn fresh basil and Parmesan cheese, optional

1. Heat a large skillet over medium-high heat. Add olive oil; swirl to coat. 
2. Add onion and sear until well caramelized.
3. Add garlic, balsamic vinegar, basil, and tomatoes.
4. Simmer sauce for 15-20 minutes or until thickened.
5. Serve over grilled chicken, grilled steak, baked salmon, or grains.

I ate it on EVERYTHING.  I wasn't a fan of it on pork, but chicken, steak, and salmon were delicious.  I added it to quinoa and pasta.  I didn't try it with rice, but I'm positive it would be delicious. 

Why did I eat it so much?  I had to make sure it was really as good as I thought ;o)

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homemade nutella

HAPPY WORLD NUTELLA DAY!!!

 {Store brand nutella}

The crowning glory of the week--making nutella at home!  It's so easy, and it was 100x better than the store bought nutella.  I used it in all the recipes that I featured this week, and it worked wonderfully.

 {homemade nutella}

 {the homemade version is darker than the store-bought, and I didn't add tons of sugar so it wasn't super sweet either}

Are you asking--where do I get hazelnuts?  If you are in the Lexington area, Good Foods Co-Op has them in their bulk food section.  Otherwise, I would call around to local stores and see if they carry them.

one year ago:  creamed corn

homemade nutella
adapted from smitten kitchen

makes 2 cups

2 cups shelled and raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar (more if you prefer it sweeter)
1/4 teaspoon salt plus additional to taste
3 tablespoons grape seed oil

1. Heat the oven to 400 degrees. 
2. Spread the hazelnuts evenly over a cookie sheet and roast until they darken, about 10 minutes, rattling them around a bit halfway through to they toast evenly.
3. Transfer the nuts to a food processor and grind them for about 5 minutes. First they’ll become a paste. Then they’ll become more of a paste and finally, they’ll liquefy. Scrape down the sides as needed. 
4. Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick. 
5. Store in refrigerator up to a week in a covered container--if it lasts that long! 

If you want more nutella recipes, I made nutella banana ice cream and nutella cupcakes.  I grew up eating nutella on a piece of bread for breakfast or as a snack so that's how I love it best!  How do you like to eat nutella?

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peanut butter yogurt dip

So I have one more healthy recipe to share with you in January.  February will be all about chocolate, but we will get to that next week ;o)

I whipped this up one day because I only had a few tablespoons left of peanut butter, and I didn't want to go to the store just for that so I stretched it. so it lasted an entire week of mid-morning snacks!

 {peanut butter yogurt dip}

 {I love mine with my favorite apples-honeycrisp!}

 {So delicious and healthy for you!}

peanut butter yogurt dip

makes 1 cup

1 cup vanilla Greek yogurt
3 tablespoons peanut butter
1/4 teaspoon cinnamon
1-2 tablespoons honey (local and optional)

1. Mix yogurt, peanut butter, and cinnamon together.
2. Taste; depending on how sweet the yogurt you use is, add honey to taste.
3. Serve with fruit or graham crackers.

What are some of your favorite snacks?

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pleasing your palate | healthy sides/snacks

Finally, to help you with your healthy kick-start for the new year, some healthy sides and snacks!  Whether you are going gluten-free or just want to add more vegetables in your life, here are some recipes to get you started!

Baked Beans

Black Bean Ragout

Cauliflower Couscous

Dahl (Indian Lentils)

Guacamole

Hummus

Lima Beans in Garlic Butter

Parmesan Roasted Zucchini

Rice with Wilted Spinach and Garlic

Spaghetti Squash

Zucchini Noodles

I currently have hummus in my fridge, and a spaghetti squash (local) on my counter!  Avocados are currently $1 here in Lexington KY so I picked up a few for my sandwiches over the next week.  What are some of your favorite sides/snacks?

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