Clementine Beet Goat Cheese Holiday Salad

Posted on November 18, 2018 by Cindy Kerschner

Clementine Beet Goat Cheese Holiday Salad serves juicy clementines, pickled beets and tangy goat cheese over arugula with dotted with pepitas. A colorful presentation for your holiday table.
clementine beet goat cheese salad
Clementines are part of the mandarin-orange family. These tiny treats are about two-inches in diameter, easy to peel and typically seedless. They’re in season now!

clementine beet goat cheese salad

I love pickling my own vegetables. It’s fast and super easy. I used canned beets for this recipe but roasting your own beets is wonderful too!

You can use any kind of vinegar to change up the flavors. I prefer a white balsamic for roasted or canned veggies and apple cider vinegar for raw veggies like cucumbers.

This salad is my new favorite for a Thanksgiving or Christmas table. The colors fit in for and theme. Win, win!

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Clementine Beet Goat Cheese Holiday Salad

Clementine Beet Goat Cheese Holiday Salad

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Clementine Beet Goat Cheese Holiday Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 servings

Serving Size: 1 each

Clementine Beet Goat Cheese Holiday Salad

Ingredients

  • 2 cup arugula
  • 1/2 cup red beets
  • 1 clementine, segmented
  • 2 ounces goat cheese
  • 1/4 cup grape tomatoes
  • 1/2 cup plus 1 tablespoon white balsamic vinegar
  • 1 tablespoon sugar
  • 2 tablespoons olive oil
  • 1 teaspoon shallot
  • 1/2 teaspoon honey
  • salt and pepper to taste
  • 1/4 cup pepitas

Instructions

  • Pickle beets with sugar and 1/2 cup vinegar. Mix and allow to marinate 15 minutes.
    • dressing
  • Whisk together oil, 1 tablespoon vinegar, honey, salt and shallot. Arrange arugula, beets, clementines, tomatoes on two plates. Top with goat cheese and pepitas. Drizzle with dressing.
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Food for Thought…What’s your favorite salad for Thanksgiving? Does your family insist on one? I would love to hear your thoughts in a comment below!

Posted in brunch, Christmas, holiday, salad, Thanksgiving, vegan, vegetables, vegetarian, What's For Dinner? | Tagged , | 3 Comments

Dilly Carrots

Posted on November 14, 2018 by Cindy Kerschner

Dilly Carrots go well with any meat. Simple and quick, this side dish is a classic for any occasion.
Dilly Carrots
Welcome to day two of Holiday Side Dish Week with Festive Foodies!
Follow the hashtag #HolidaySideDishes on social media. We will be posting Monday November 12th , Wednesday November 14th, Friday November 16th, and Sunday November 18th so make sure you come back all four days to enjoy the delicious holiday side dish recipes shared by nineteen amazing bloggers! There’s quite a variety of recipes and you can be sure to find something yummy to add to your holiday table.

I never was a fan of the infamous green bean casserole shoved onto the Thanksgiving table. As much as I love green beans, I‘d pass on the cass, so to speak. Next in line was corn.

I admit I love corn at any meal. It lends something to any dish.

Sometimes I just want carrots. Firm, sweet carrots, yum!

That’s when a subtle carrots dish takes its place on my Thanksgiving table.

Fresh dill, carrots, creamy butter, salt that’s it. So simple yet so good!

Dilly Carrots

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Dilly Carrots

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Dilly Carrots

Ingredients

  • 1 lb baby carrots
  • 1/4 cup butter, melted
  • 2 tablespoons fresh dill, chopped
  • salt and pepper to taste

Instructions

  • In a medium-sized saucepan, add carrots and cover with water. Boil for approximately 10 minutes until carrots are tender but not mushy.
  • Drain and add butter, dill, salt and pepper. Serve.
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Dilly Carrots

Special thanks to Heather from Hezzi-D’s Books and Cooks for hosting our event!

Food for Thought…What’s your favorite vegetable side for Thanksgiving? Does your family insist on more than one? I would love to hear your thoughts in a comment below!

Check out all these amazing Holiday Side Dish Recipes from Festive Foodies!

Posted in #FestiveFoodies, holiday, side dish, vegetables, vegetarian, What's For Dinner? | Tagged , | 10 Comments

Scalloped Potatoes

Posted on November 12, 2018 by Cindy Kerschner

Scalloped Potatoes add creamy goodness to your holiday table. Old-fashioned sides bring back the best memories and great new ones!

A nice change from mashed potatoes.
Scalloped Potatoes

Welcome to Holiday Side Dish Week with Festive Foodies!
Follow the hashtag #HolidaySideDishes on social media. We will be posting Monday November 12th , Wednesday November 14th, Friday November 16th, and Sunday November 18th so make sure you come back all four days to enjoy the delicious holiday side dish recipes shared by nineteen amazing bloggers! There’s quite a variety of recipes and you can be sure to find something yummy to add to your holiday table.
I’m starting off the week with a simple potato side dish we enjoy all year.
I make a basic white sauce add Parmesan cheese and bake. Easy peasy goodness.
Scalloped Potatoes are similar to Au Gratin Potatoes. The major difference is that Au Gratin Potatoes have a crumb topping. If you like yours with crumbs, by all means add some. I don’t judge!

Scalloped Potatoes

Scalloped Potatoes

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Scalloped Potatoes

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1/2 cup

Scalloped Potatoes

Ingredients

  • 2 large russet potatoes (I use Idaho Potatoes)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1/2 cup ricotta cheese
  • 1 cup shredded Parmesan
  • salt and pepper to taste
  • 1/2 teaspoon paprika optional

Instructions

  • Peel and thinly slice potatoes arrange slices in one layer in a casserole dish, slightly overlapping.
  • In a skillet, add butter and flour. Cook over low-medium heat until bubbly and browned. Slowly add chicken broth to thicken. Add milk, ricotta, Parmesan, salt and pepper.
  • Pour sauce over potatoes and bake uncovered for about 45 minutes until potatoes are tender and sauce thickens. Sprinkle with paprika if desired.
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Special thanks to Heather from Hezzi-D’s Books and Cooksfor hosting our event!

Take a look at all the fabulous Holiday Dish Recipes:

Posted in #FestiveFoodies, Christmas, holiday, potatoes, side dish, Thanksgiving, What's For Dinner? | 10 Comments

Caribbean Flair Chicken Coconut Rice Bowl

Posted on November 10, 2018 by Cindy Kerschner

Caribbean Flair Chicken Coconut Rice Bowl pulls out all the stops for a taste trip to the Caribbean. Chicken seasoned with a bit of sweet and a bit of heat nestled among ginger coconut rice, spicy pineapple salsa and hearty sofrito inspired black beans.
Caribbean Chicken Coconut Rice Bowl
I love experimenting with creating rice bowls. There are so many delicious rice types. The possibilities are endless.
For this version I used basmati rice. I love the fragrance and slightly sweet taste. It works so well with coconut.
The chicken has a coating blend of sweet and hot tastes that bakes the flavor in. Pineapple salsa add a bit of heat with habenaro peppers.
Sofrito style beans mix garlic, orange and cumin for a delicate balance.

Caribbean Flair Chicken Coconut Rice Bowl

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Caribbean Flair Chicken Coconut Rice Bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 60 minutes

Yield: 4 servings

Serving Size: 1 each

Caribbean Flair Chicken Coconut Rice Bowl

Ingredients

    Ginger Coconut Rice
  • 2 cups chicken broth
  • 1 cup coconut milk
  • 1 cup basmati rice
  • 2 teaspoon fresh grated ginger
  • 1/2 cup toasted coconut
  • 1/2 cup sliced green onion
  • 1 tablespoon lemon zest
  • 1 tablespoon lime zest
  • salt to taste
    • Pineapple Salsa
  • 2 cup fresh pineapple, chopped
  • 1/4 cup diced red peppers
  • 1 tablespoon diced red onion
  • 2 teaspoons diced jalapeno
  • 1/4 teaspoon scotch bonnet pepper
  • 2 teaspoon lime juice
  • 1 teaspoon cilantro
  • salt to taste
    • Black Beans
  • 2 cup black beans
  • 1 cup bell peppers
  • 1/2 cup onion
  • 1 tablespoon olive oil
  • 1 teaspoon garlic
  • 1/2 teaspoon thyme
  • 1 teaspoon orange juice
  • 1/8 teaspoon cumin
  • 1 teaspoon cilantro divided
    • Chicken
  • 1 lb chicken breast
  • 1/4 cup tomato paste
  • 1 teaspoon chili powder
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon coriander
  • 1/4 ginger
  • 1/8 garlic
  • 1/4 cayenne

Instructions

    Rice
  • Bring broth, rice, salt, ginger and coconut milk to a boil. Cover and reduce heat to low. Cook approximately 15 minutes until liquid is absorbed. Set aside.
    • salsa
  • Combine all ingredients in bowl. Set aside.
    • Beans
  • Sauté onions and peppers in oil until soft. Add garlic, thyme, orange juice and cumin. Bring to a boil. Remove from heat. Add beans and heat thoroughly.
    • Chicken
  • Combine tomato paste, chili powder, thyme, coriander, ginger, garlic and cayenne into a paste. Spread on top of chicken. Bake at 350 for 15 to 20 minutes until chicken reaches internal temperature of 165. Rest 5 minutes then slice.
  • Add rice to bowl. top with 1/2 the toasted coconut and 1/2 the green onion. Arrange salsa, chicken and beans over rice and top with remaining toasted coconut, green onion, lemon and lime zest.
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