A little salty, a little sweet, a lot of flavor.
There’s something about this dish that just feels right for a cozy dinner. It’s casual enough for a weeknight but flavorful and elegant enough to serve when you’re hosting. The pan sauce is rich and silky with miso, orange juice, and just the right amount of ginger to make it feel warm and alive.
Let’s start this by saying, this isn’t the prettiest thing I’ve made. You’re seeing the second go of this recipe – the first time it was perfect. And it was pretty. I almost wasn’t going to share this because this turkey breast wasn’t as pretty as the first one – but hey. Let’s learn from my mistakes!
So, because of #quarantine, this Thanksgiving is looking a little different. There is basically no reason to make a whole turkey, so a turkey breast is a great alternative! You could even roast some turkey legs, too, if you want the dark meat.
The idea for this recipe has been kicking around in my head for at least two years – I wish I had made it sooner! This one is definitely going to be in our rotation in the fall. The brats are savory and the touch of cheddar was the perfect combination with the nearly-caramelized onions and thinly sliced apples.
This recipe is so straightforward with minimal ingredients – the best kind, right? You start by searing the brats. Then, you’ll add the onions with butter and get them to that just barely caramelized state. Add some apple slices and sautee until they’re soft, then pop the brats back in with a cider and beer and let it all simmer together until the brats are cooked through.
That combination of the onions and apples really helps to ring in the fall season! And it’s such an easy recipe it’s perfect for a quick weeknight meal.
Pregnancy has been doing some interesting things to our weeknight dinner routine. For one, I’m super picky and I’ve never, ever been a picky eater. There are things I’ll have on repeat, to hubby’s chagrin, every single week, multiple times per week. PLUS most days I have 0 energy to actually make a nice dinner for us, so quick and easy really hits the spot.
These mozzarella stuffed sausages have been on REPEAT in our house, at least twice a week. It’s so easy, you need 3 ingredients!
Guys! I forgot to share this recipe a few weeks ago when blood oranges were in season (read: were my obsession). With or without them, this citrus roasted salmon with jalapenos is hands down my new go-to recipe for roasted salmon. There’s so much flavor you can totally make it for dinner guests, but also really makes a weeknight dinner feel special. We can’t eat plain chicken and broccoli every night, right?
I mean, doesn’t that just look amazing?! I think I’ll have to make it again tonight since it’s Good Friday – no meat! But really. This is basically the equivalent of plain chicken and broccoli just actually good with a lot of flavor. But there’s practically nothing to this!
Man, this week is turning into a hummus dinner party, isn’t it?! But in all seriousness, I really do love roasting up some broccoli and cauliflower with olive oil, lemon and garlic and then pouring a hummus dressing over it.
You want to know what makes the dressing so easy? It’s 3 ingredients: hummus, water, lemon juice. C’est tout!
