Recipes: Orlando Jones Pumpkin Toffee Bread Pudding

• Prep Time:10 Minutes
• Cook Time:25 Minutes
• Serves:8

 

Tagged:
bread pudding, desserts, halloween, holidays, orlando jones, pumpkin, scary food, sleepy hollow, toffee,

This scary and spooky treat combines pumpkin and spice and everything not so nice to make the best vegan Halloween snack!

Watch Carolyn Scott Hamilton conjure up this scary dessert for her good friend Orlando Jones on her latest episode of The Healthy Voyager.

 

Foodie Byte

Ingredients

5 cups day old bread
1/2 cup chopped pecans
1 1/2 vegan heavy cream
1/2 light brown sugar
3/4 cup pumpkin puree
4 tablespoons vegan butter
2 flax eggs
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon cloves
1/4 teaspoon ginger

For the Toffee Cream Sauce
1/2 cup dark brown sugar
4 tablespoons vegan butter
1/4 cup vegan whipping cream
1/4 teaspoon vanilla extract

Preparation

Preheat oven to 325 degrees
Combine all the ingredients into a large mixing bowl making sure to mix evenly. It's best to put the bread in first and then combine the rest of the ingredients
Place the mixture into an 8x5 loaf pan and bake for 25 minutes

For the toffee sauce, combine all the ingredients into a small pot and cook on medium heat until the ingredients dissolve into a thick and creamy sauce. You know you are done, when the ingredients are completely combined
To serve, simply drizzle the sauce over the pudding and enjoy

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Harvest Kale Salad with Roasted Winter Squash

Roasted winter squash, pomegranates and pecans over massaged kale with a light maple balsamic dressing – there is nothing boring about this salad! Rubbing the raw kale with olive oil for a few minutes leaves it tender and takes away the bitterness.

Any winter squash will work here, I used acorn but butternut or kombucha would also be great. I’m SO excited to share this recipe from my friend Lexi’s new cookbook Lexi’s Clean Kitchen (affiliate link) which comes out Nov 8th. I met Lexi in Boston a few months ago and LOVED her! She’s bubbly, smart and originally from Long Island like me, so it was an instant connection. Her book is filled with delicious paleo-friendly recipes, but even if you’re not on a paleo diet it’s wholesome, delicious recipes.

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Skinnytaste Dinner Plan (Week 48)

Skinnytaste Dinner Plan (Week 48).  I hope everyone has a happy Halloween! Have fun with your little ghosts and goblins! If you are looking for some Halloween party ideas go to the seasonal recipes tab and click on Halloween. Some of my favorites are these French Bread Mummy Pizzas, Candy Corn Fruit Parfaits and  Mummy Cake Balls. Monday we will be out trick-or-treating so I am putting my slow cooker to work with pumpkin turkey chili, SO good!

 

Skinnytaste Dinner Plan (Week 48)

Monday: Crock Pot Turkey White Bean Pumpkin Chili
Tuesday: Turkey Taco Spaghetti Squash Boats
Wednesday: Leftover Chili
Thursday: Turkey Cutlets with Parmesan Crust with Oven Roasted Cauliflower
Friday: Baked Chicken Parmesan with roasted garlic broccolini
Saturday: Dinner Out
Sunday: Slow Cooker Bahn Mi Rice Bowls

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Recipes: Halloween Vegan Chocolate Cyclops Eyeballs

• Prep Time:20 minutes
• Cook Time:20 minutes
• Serves:6

 

Tagged:
carolyn scott hamilton, chocolate, food channel, halloween, healthy, holidays, scary food, the healthy voyager, vegan, vegetarian,

Something wicked this way comes and it’s not ghouls and goblins or unhealthy Halloween food. Healthy Voyager helps you enjoy all the fun and flavors of Halloween as a vegan, gluten free, or healthy little monster with these all natural chocolate cyclops eyes!

Check out the full Halloween video for these spooky good vegan chocolate cyclops eyeballs! This recipe is brought to you by Carolyn Scott.

 

Foodie Byte

Ingredients

1 cup of raw peanuts
1/4 cup of fresh dates
1/2 raw peanut butter
pinch of sea salt
1 tablespoon of vanilla extract
1/4 cup of raw cacao powder
1/8 cup of agave syrup
12 oz semi-sweet chocolate
1 cup of candy eyeballs

Preparation

Combine fresh dates, peanut butter, sea salt, vanilla extract, raw cacao powder, and agave syrup into a blender or food processor until mixture turns into a paste
Add raw peanuts and blend until well mixed
Pour brownie mixture into a bowl and let chill in the refrigerator for 10 minutes
Add water into a saucepan and let boil
Place glass bowl on top of boiling water and slowly add chocolate and stir until chocolate is melted
Take hot glass bowl off of boiling water using oven mitts
Grab the brownie batter out of the fridge and roll into small tightly packed balls
Dip in tempered chocolate and place on wax paper
Add the candy eyeball while chocolate is still warm
Let chill in the fridge for 10 minutes
Serve and enjoy!

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Recipes: Cold Brew Coffee

• Prep Time:5 minutes
• Cook Time:12 hours

 

Tagged:
beverages, bitter, coarse, coffee, cold, food channel, summer, temperature, time crunchers, water,

Coffee doesn't always have to be a hot beverage! At the Food Channel, we're loyal fans of cold brew coffee because of the rich and bitter taste of coffee with a cool temperature that complements a warm day. Prepare it and just let it sit and brew overnight, and you're looking at a delicious and cooling treat.

Want to see how it's done? Check out the video!

This recipe is brought to you by the Food Channel.

 

Foodie Byte

You can use any type of creamer with this recipe, but we enjoy used condensed milk because of the sweetness and creaminess!

Ingredients

1 cup course ground coffee
1 pint of water

Preparation

Pour course ground coffee into large pitcher
Pour cold water over course ground coffee
Let set for 8 to 24 hours
Filter with funnel and cheesecloth back into separate pitcher
Store in refrigerator and enjoy!

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Recipes: Chocolate Witch Hats

• Prep Time:20 minutes
• Cook Time:5 minutes
• Serves:6

 

Tagged:
candy, chocolate, craft, crafting, dark chocolate, decoration, food channel, halloween, leftover candy, melt, moon pies, rattan direct, recipe show, seasonal, sweets,

These adorable chocolate witch hats are easy to make and will knock socks (and hats) off of anyone lucky enough to sample these bewitched pieces of perfection. Assemble them beforehand or use this recipe as an interactive hands-on crafting experience to share with your family and friends! These hats are brought to us by Rattan Direct. Hats off to them for sharing their delicious recipe!

Want to see how it's done? Check out the video here!

 

Foodie Byte

Ingredients

6 chocolate moon pies
1 1/2 cup of dark chocolate
6 waffle cones
Assorted sweets for filling and decoration

Preparation

Temper dark chocolate over boiling water using a glass bowl and stir slowly until the dark chocolate pieces are melted
Place moon pies on a baking sheet with parchment paper
Brush melted chocolate completely over the waffle cones and let dry
Dip the top of the moon pie into the melted chocolate
Fill the dried waffle cones with assorted sweets
Place the opening of the waffle cone on the top of the chocolate covered moon pie and let dry
Decorate the cones with assorted sweets you like and enjoy!

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Recipes: Grilled Pork Tenderloin Banh Mi

• Prep Time:20 minutes
• Cook Time:18 minutes
• Serves:4

 

Tagged:
banh mi, carrots, condiments, cucumber, daikon, food channel, french, mayonnaise, onions, pork, rooster sauce, sandwich, sour, spicy, sweet, tenderloin, time crunchers, vietnamese,

This spicy-fresh Vietnamese sandwich layers thin slices of tender marinated grilled pork tenderloin with crunchy pickled veggies, fresh-cut jalapeno, thin ribbons of cucumber and spicy chile mayo on a French baguette. Banh Mi perfection crafted in the Food Channel's very own kitchen!

Want to see how it's done? We have the video right here!

 

Foodie Byte

Marinate pork in a blend of 2 tbsp. lime juice, 1 tbsp. each: fish sauce, brown sugar, and soy sauce, 2 smashed garlic cloves, 1 tbsp. crushed ginger and 1 tsp. sesame oil for 2 hours. Drain, pat dry and grill for 18 minutes. Let rest and thin-slice.

Ingredients

1/3 cup seasoned rice vinegar
1 cup coarsely shredded carrots
1/2 cup thin-sliced yellow onion
4 French baguettes/rolls, partially split lengthwise for sandwiches
1/2 cup mayonnaise
2 tablespoons Asian chili garlic sauce (or sriracha)
1 (1 1/2 lb.) grilled pork tenderloin, thinly sliced
1 small English cucumber, sliced into thin ribbons with a vegetable peeler
1 jalapeno, thinly sliced
As needed, fresh Thai basil (optional)
As needed, fresh cilantro
As needed, best quality soy sauce

Preparation

Toss carrots and onion with seasoned rice vinegar; let stand for 30 minutes. Drain. (Pickled carrots & yellow onions can be made ahead and refrigerated.)
Spread mayonnaise and chili garlic sauce over cut sides of each roll; top with cucumber, pork tenderloin, pickled carrots & onions and sliced jalapeno.
Garnish each sandwich with Thai basil, cilantro and a shake of soy sauce. Fold each sandwich closed.

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Recipes: Cinnamon Candied Apples

• Prep Time:5 Minutes
• Cook Time:10 Minutes
• Serves:12

 

Tagged:
apples, autumn, candied apples, desserts, fall, fall festivals, food channel, fruit, halloween, mike mech, snacks,

As a child, going to the carnival or county fair was always a treat. While most kids went for the thrill of carny rides like Tilt-A-Whirl, Enterprise, Ferris Wheel, or Bumper Boats, I went for the interesting foods at these seasonal events. Here in the Midwest, you would always find cinnamon candied apples at the autumn festivals.

The ruby glass-like coating always amazed me, more like a big “Red Hot” with a tart apple filling! Always almost impossible to eat, with the heat of the cinnamon, you would have to treat it like a big sucker, licking and twirling it like a top in your fingers, until you found a “safe bite” into the cool refreshing apple center... and by that time bees, hornets, and wasps were targeting you as willing prey! 

Cinnamon candied apples are more of a confection. Since this is a time-honored recipe you will need a candy thermometer. Always be careful when dipping the apples in hot syrup. Also, for serving, I recommend cutting the apples into small portions with a knife, not biting into one directly.

 

Foodie Byte

Ingredients

1 cup water
1/2 cup light corn syrup
2 tablespoons honey
2 cups granulated sugar
1 teaspoon liquid cinnamon flavoring (found at most specialty stores)
1 teaspoon red food coloring
1 dozen popsicle sticks or stiff twigs
1 dozen firm tart apples (washed and dried)
1 tablespoon of butter for greasing a sheet of parchment paper

Preparation

In a heavy saucepan combine the water, honey, corn syrup, and granulated sugar together until a deep amber color is reached and the temperature reaches 250 degrees on a candy thermometer
Remove from heat and add the cinnamon flavoring and red coloring
Using caution, mix well. With popsicle sticks or twigs pressed firmly into the center of the apples dip each into hot syrup, twirling until covered
Shake, drain and place on the buttered parchment paper lined baking sheet to cool

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Articles: Billy Goat Tavern and the World Series

Destination: Chicago

Reviews

The Chicago Cubs (along with the Cleveland Indians) are in the 2016 World Series, so it’s time to confess our love of the Billy Goat Tavern. After all, it’s closely tied to the Cubs’ record over the years—at least since 1945.

If you don’t know the story, check it out here. In brief, the Cubs were in the 1945 World Series, game four, to be exact. William Sianis, owner of the Billy Goat Tavern in Chicago, took his ticket to the game and his pet goat to the ballpark. The goat, Murphy, was denied entry because, well, he was a goat. The ushers said, “no animals” and, on appeal to the Cubs owner, he said “the goat stinks.” No goat.

In frustration or retaliation, Mr. Sianis reportedly claimed, “The Cubs ain’t gonna win no more. The Cubs will never win a World Series so long as the goat is not allowed in Wrigley Field.” And the legend of the curse was born. Over the years, the legend grew, and even though goats have been brought onto the field to reverse the “curse,” the Cubs still haven’t won a Series.

Is this the year when all is forgiven?

Stay tuned to the World Series to find out. But in the meantime, here’s our experience with the Billy Goat Tavern, circa 2016!

First, we had to find it. We followed our mobile GPS and it took us to a stairway that appeared a little dicey. Gathering our courage and on a quest, we followed the path down the stairs and stood, bewildered, sure that we were in the right place, but not seeing it.

We looked down, and there it was. For those old enough to remember the “cheezborger” sketch from a 1978 Saturday Night Live episode, the signage might even be familiar. While the sketch called it the Olympia Café, history says it was based on the Billy Goat Tavern, which is located on Lower North Michigan Avenue.

Once we were inside, we sat at a table with a red and white checked vinyl tablecloth and talked with a waiter who advised us, “We’ve got the best beer. Billy Goat beer, light, dark, or Schlitz on tap.” Any other choices were, essentially, laughable.

The menu was essentially cheezborgers, which turned out to be perfectly grilled burgers with cheese, offered in original, double (“the Best”), or triple (“Much Better”). You could also get a plain burger, or a variety of hot sandwiches: steak, ham, salami, hot dog, grilled cheese, or a variety of egg sandwiches. For the price, you probably won't find a better burger, so go ahead--eat two.

There’s no restaurant that is more old school Chicago than the Billy Goat, and no place that has a history like this one! Today, the Billy Goat is part of a small chain—you can even find them in at O’Hare Airport and other locations across Chicago. If you are there, give them a try.

Just do it soon. You never know what impact you may have on the “curse.”

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Recipes: Parmesan Celery Walnut Salad

• Prep Time:15 minutes
• Cook Time:1 hour
• Serves:6

 

Tagged:
anchovy paste, celery, dijon mustard, lemon juice, lemon zest, parmesan, parsley, shallots, walnuts,

This celery salad is crisp and perfect for any time of the year! All you need is a little time to chop up the ingredients and then you can just leave it in the refrigerator to liven the flavors. It gives you the free time to do whatever you want before chomping into this delicious salad.

Want to see how it's done? Follow Cari in this video!

 

Foodie Byte

If the celery strings bother you, just peel them off before chopping the celery by using a small knife placed near the bottoms of the stalks, then pul downward. When the string reaches the cut it will lift automatically.

Ingredients

1/2 cup olive oil
2 teaspoon grated lemon zest
1/4 cup + 1 tablespoon fresh squeezed lemon juice, divided
3 tablespoons minced shallots
1 teaspoon celery seed
1/2 teaspoon celery salt
1/2 teaspoon anchovy paste
1 tablespoon Dijon mustard
salt and pepper to taste
2 bunches celery and Leaves, thinly sliced
3-4 ounces parmesan cheese, shaved
1 cup toasted walnuts
parsley leaves, rough chopped

Preparation

Whisk together olive oil, lemon zest, ¼ cup lemon juice, shallots, celery seed, celery salt, anchovy paste, Dijon mustard, salt, and pepper.
Pour over the celery, walnuts and parmesan.
Toss to coat and refrigerate at least 1 hour to allow celery to crisp and flavors to deepen.
Serve and enjoy!

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Turkey Taco Spaghetti Squash Boats

These are my favorite new way to eat spaghetti squash! Filled with the most flavorful turkey taco meat, cheese and topped with pico de gallo.

I wasn’t sure how these were going to turn out when I thought about this idea, but I know how amazing my spaghetti squash enchilada boats are so I had a feeling these would be good!  Turns out, they were even better than I could have dreamed, I am now officially hooked. You can easily make this dairy-free or whole30 by omitting the cheese.

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Recipes: The Pennsylvania Burger

• Prep Time:10 Minutes
• Cook Time:10 Minutes
• Serves:6

 

Tagged:
food channel, game on!, leeks, morel mushrooms, mushrooms, pa burger, pennsylvania burger, prep to plate, ramps, shawn bailey, venison, venison burger, wild leeks, wild mushrooms,

Game On! Host Shawn Bailey not only combines the flavors of Pennsylvania for another delicious burger, but he also found the perfect grill to cook them on - the E-Z Over Grill (e-zovergrill.com).  Shawn gets his Grill-Mance on and shows you how the E-Z Over makes the perfect burgers on an open fire with just one flip.

Watch Shawn Bailey make this incredible burger on his latest episode of Game On!

 

Foodie Byte

Ingredients

2 lbs venison ground with fat on. If not add 1/2 of beef or pork.
2 cups chopped morel mushrooms or substitute with favorite mushroom.
1 cup chopped Pennsylvania leeks (substitute with scallions or other leeks).
1/8 cup of milk.
2 tablespoons of olive oil.
Salt and pepper to taste.

Preparation

Mix all ingredients in a large bowl.
Make patties, place a thumbprint in each one to avoid shrinking and falling apart.
Cook on medium to high on grill and serve.
Note: Burgers will be a little more moist so allow more time on the first side before you flip giving it time to set.

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Roasted Broccoli Parmesan

I gave one of my favorite veggies – roasted broccoli – the parmesan treatment (topped with with marinara and melted mozzarella)! If it works for eggplant, why not broccoli!

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Recipes: Mourner's Coconut Cake

• Prep Time:30 Minutes
• Cook Time:50 Minutes
• Serves:12

 

Tagged:
blue island, bungalow chef, card club, coconut cake, desserts, food channel, funeral, lauren diane mech, mike mech, mourners cake, pinochle,

This coconut cake recipe was passed down from Minnie Bauch, a dear family friend of my Great Grandmother Rose Schade. Minnie was a creative entrepreneurial soul and supplemented her retirement income by baking cakes for funeral homes.

When a loved one passed away, the local funeral homes would offer a choice of an angel coconut cake or a chocolate devil’s food cake baked my Minnie herself. (Great choices right?) Needless to say, the angel coconut cake selection was more popular. Minnie would bake and deliver her sweet sensation the day of the services.

As I remember Minnie was a very petite woman and an expert at Pinochle. Rumor has it this recipe was won over a card game... as well as a few cordial glasses of Blackberry Brandy. Those octogenarian ladies sure knew how to have a good time!

In memory of Lauren Diane Mech.

 

Foodie Byte

Ingredients

4 1/2 sticks unsalted butter at room temperature, cut into cubes (and a bit extra to grease the pans)
3 cups granulated sugar
8 extra-large eggs at room temperature
2 1/2 teaspoons natural vanilla extract
2 1/2 teaspoons natural almond extract
1 teaspoon fresh lemon juice
4 1/2 cups all-purpose flour (and a bit extra to flour the pans)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups milk
6 ounces sweetened shredded coconut

Filling and Frosting
1 1/2 pounds cream cheese (best quality possible) at room temperature and cut into cubes
3/4 pound unsalted butter cut into tablespoon portions and at room temperature
1 teaspoon natural vanilla extract
1/4 teaspoon natural almond extract
1/8 teaspoon grated lemon rind
1 1/2 pound confectioners' sugar
1 pound of sweetened shredded coconut for dressing the cake

Preparation

Preheat oven to 350 degrees
Grease the 3 pans with butter, line with parchment or waxed paper. Grease them again, and dust with flour
Using an electric mixer fitted with a paddle attachment, cream the butter and the sugar until light and fluffy
Add the eggs one at a time, using a rubber spatula to scrape down the bowl during the mixing. Add the extracts, lemon juice and mix well
In a large bowl, stir together the flour, baking powder, baking soda and salt. Mix the dry ingredients and milk into the batter in 4 stages. Mix lightly, and then fold in the coconut
Deposit the batter in equal portions into the prepared pans. Bake for 40 to 50 minutes until a cake tester or toothpick comes out clean
Remove from oven, let cool, for 30 minutes
Flip the pans over onto a baking rack to completely cool

For the frosting, in an electric mixer, using a paddle attachment, mix the cream cheese, lemon rind, vanilla, and almond extract on low speed
Add the confectioners’ sugar and mix lightly only until all ingredients are incorporated. Do not over mix
Level off the tip of cake layers by using a serrated knife
Build the cake on a cake plate or corrugated cake board by placing one layer on top of each other with an equal amount of frosting as filling in-between
Place in a refrigerator for 1/2 hour to firm
Remove and frost the outside of the cake with the remaining frosting. Sprinkle the coconut on the top of the cake, and press into the sides
Keep the cake refrigerated until use and serve with a big glass of cold milk

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Recipes: Strawberry Rhubarb Slab Pie

• Prep Time:15 minutes
• Cook Time:55 minutes
• Serves:10

 

Tagged:
90 seconds in the kitchen, black pepper, cari martens, dessert, food channel, fresh, fruit, party, pie, potluck, rhubarb, slab pie, strawberry,

This pie isn't very different from a traditional strawberry rhubarb pie, but since we're using a baking sheet with raised edges, it's big enough to feed a huge crowd. Not to mention that this recipe uses fresh ingredients to create a perfect combination sweet and tart. Try making this for your next big gathering!

Want to see more? Check out the video!

 

Foodie Byte

For a sweeter pie: soak the rhubarb wedges in a bowl of water with sugar and salt to cut down on the tartness.

Ingredients

4 cups fresh rhubarb, sliced
3 cups fresh strawberries
zest of 1 orange
juice of 1 orange
1 ½ cup white sugar
I/2 cup brown sugar
2 tablespoon cornstarch
1 tablespoon cinnamon
1 pinch of kosher salt
1 pinch of black pepper
2 batches of pie crust (store bought or homemade)
1 pinch of sanding sugar
1 egg

Preparation

Preheat oven to 375
Prepare your homemade pie crust and divide into two separate portions
Crack egg into small bowl and whisk to prepare egg wash
Trim and prepare rhubarb into half inch chunks
Remove stems and quarter strawberries
Add strawberries and rhubarb slices into a bowl and zest 1 orange over the fruit
Juice the same orange into the bowl of fruit
Add white sugar, brown sugar, cornstarch, cinnamon, pepper, and salt over the fruit and mix well
Roll out half of the pie crust and layer the base of the edged baking sheet
Pour fruit mixture into the dish
Roll the other half of the pie crust and layer it over the top
Crimp the edges of the pie to seal it closed
Brush with eggwash and sprinkle sanding sugar over the top
Cut vents into the top of the pie crust
Bake for 55-60 minutes until crust is golden brown
Allow the pie to cool before serving

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Skinnytaste Dinner Plan (Week 47)

Thank you to all of you who ordered my new cookbook, Skinnytaste Fast and Slow, I am so humbled and grateful it hit #1 on the New York Times best seller list! This would not be possible without all of you.

This is week 47 of the Skinnytaste Dinner Plan. I am away in Park City Utah until Sunday, but I have my meals planned for the week and ordered all my groceries on Peapod this week (life saver!)

Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous week’s dinner plans, click here.

Skinnytaste Dinner Plan (Week 47)

Monday: Cauliflower Fried Rice with Shrimp
Tuesday: Loaded “Nacho” Chicken Tostada
Wednesday: Slow Cooker Beef Meatballs with Broccoli Rabe with Zoodles
Thursday: Leftovers
Friday: Tortilla Encrusted Chicken Tenders with avocado salad
Saturday: Dinner Out
Sunday: Sheetpan Italian Chicken and Veggie Dinner

(more…)

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Slow Cooker 3-Bean Turkey Chili

This easy slow cooker chili uses lean ground turkey and a whole lotta beans! Top this with your favorite chili toppings and enjoy!

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