The post Salted Caramel Banana Nut Scones first appeared on Taylor Your Table.
]]>I don’t know what week we’re going on for quarantine but I will say my inner Martha Stewart is coming out hard with all of the cooking, cleaning, organizing, home sprucing, and Pinteresting all the home entertaining ideas I will be doing after all this craziness. Anyone else?! This is yet again one of my favorite posts to do because it’s more IRL…not trying to make you mouthwatering from dripping Carmel but bare bones lol!
With being pregnant in the second trimester I’ve definitely had to meet myself more in the middle with tasks I can take on due to lack of energy (because ya know growing a human takes quite a bit of it) and lack of sleep (again, due to growing a human). So with that being said you won’t get the salted caramel recipe here and I’m sure Pinterest or your grandmother’s recipe will do great if you want to go full on Betty Crocker. For me, I just used the caramel topping from Smuckers and cracked a bit of salt on top and called it a day and man was it satisfying. Enjoy y’all!
INGREDIENTS
- 2 3/4 cup all-purpose flour
- 1 Tbsp. + 1 tsp. baking powder
- 2 tsp. ground cinnamon
- A pinch of nutmeg
- 1 tsp. salt
- 8 Tbsp unsalted butter, frozen
- 1 egg
- 2 tsp. vanilla extract
- 1/4 cup greek yogurt (or sour cream or buttermilk)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup mashed brown bananas (about 4 medium or 2 large)(mine were frozen in the freezer and dethawed in the microwave)
- 2/3 cup walnuts, chopped
- 1/2 cup cream (or butter), for topping
DIRECTIONS
- Preheat oven to 400 degrees and line two large baking sheets with silicone baking mat
- In a stand mixed combine flour, baking powder, cinnamon, nutmeg, salt together with whisk attachment
- Grate frozen butter with cheese grater (I used my food processor attachment)
- Toss the grated butter into the dry ingredients and mix thoroughly.
- Mix egg, vanilla extract, greek yogurt, brown sugar, bananas and walnuts together
- Swap out the whisk for the paddle attachment to the Kitchen Aid mixer and add wet ingredients to the dry slowly. Once the dough comes to form a ball stop as to not over work the dough
- Lightly flour a surface and turn dough out onto it. Sprinkle top with flour and roll out to 1/2″ thickness. Cut whatever shape you’d like (ex: traditional triangles, circular cookie cutter, etc)
- Place on baking sheet and brush with cream (or butter)
- Bake for 25-30 minutes or until lightly golden on top (or until desired crunchiness throughout). Check at 20 minutes
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
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]]>The post Smashed Potatoes first appeared on Taylor Your Table.
]]>This recipe always looks sooooooo enticing to make but I’ve always been intimidated by how much work it would take or how long I would have to slave over the stove. But since we are in a very unique time with COVID-19 quarantine I feel like I have all the time in the world to tackle this recipe. So let me be the first to tell you it takes a little less than an hour and of that time you are actually only doing something for about 10 minutes. Honestly – it’s super simple!
As it’s only myself and my husband enjoying these delicious potatoes it made plenty of leftovers so I plan on using them in a hash as “breakfast for dinner” tonight! Ya know, just incase you needed another idea.
Serves 6
INGREDIENTS
- 3 lb. Red Potatoes
- 2 Tbsp. Salt
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 Tbsp. Garlic Powder
- 2 Tbsp. dried Rosemary
- 2 tsp. dried Thyme
- 2 tsp. Salt
- 1 tsp. Pepper
DIRECTIONS
- Bring a pot of water to boil and then add 2 Tbsp. salt
- Boil for 15 minutes or until you and easily pierce with a fork
- Preheat oven to 425 degrees
- Combine olive oil, butter, garlic powder, rosemary, thyme, salt, and pepper. Microwave for 15 seconds until butter is melted and mixture is warmed through
- Spray baking sheet with olive oil
- Drain potatoes
- Place potatoes on baking sheet and with a towel gently smash to a 1/4 of an inch thickness
- Brush herb mixture on potatoes
- Place in oven for 20-30 minutes pending on how crispy you want your potatoes
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
The post Smashed Potatoes first appeared on Taylor Your Table.
]]>The post Chicken Mushroom & Kale Stuffed Manicotti first appeared on Taylor Your Table.
]]>So COVID-19 has made me just a touch stir crazy and my outlets have included cooking, working out, organizing and digital detoxing. Since we all have to eat, cooking has been a main staple because I dive into my pantry and find a few things that I forgot I had or what I didn’t use from a recipe a few weeks back and so cue the main focus of this dish – manicotti shells! This is also one of those “IRL” posts because I have people dying for the recipe and ya girl just didn’t have the time to style/edit these ha!
My husband loves stuffed shells and I haven’t made them in quite some time so cue the prep work and pantry/fridge clean out. If you don’t have shells laying around, this also makes for an excellent topping on pesto pizza and bobby flay’s dough recipe is hands down my favorite.
INGREDIENTS
- 1 box 16 Manicotti or Jumbo Shells
- 1 Jarred Pasta Sauce
- 15oz Part-Skim Ricotta Cheese
- 2 c. Mozzarella Cheese
- 1 c. Parmesan Cheese
- 1 Egg
- 4 cloves Garlic
- 8oz pkg. Mushrooms
- 3 c. Kale
- 1/2 pound Chicken Thighs
DIRECTIONS
- Preheat oven to 350 degrees
- Season chicken thighs with salt, pepper, and dried garlic and place in oven for 20 minutes or until internal temperature reaches 150
- Shred chicken into tiny pieces
- Dice mushrooms and kale
- Mince garlic
- Cook mushrooms on medium heat until they shrink by half
- Add in kale and garlic to wilt and let mixture come to lukewarm/room temp
- Cook shells according to package and let cool
- Combine chicken, vegetable mixture, egg, and all cheeses (only 1 cup of mozzarella) and pipe or spoon into shells
- In a 9×13 glass pan, spoon out about 3/4 cup of sauce to prevent shells from sticking.
- Line shells tightly together in pan and pour over the rest of sauce and sprinkle with 1 cup mozzarella cheese.
- Place back in the oven and cook until cheese is melted on top.
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
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]]>The post Blueberry Lavender Honey Reduction first appeared on Taylor Your Table.
]]>Y’ALL…it’s been a hot minute! January is a huge “new year, new me”/”new diet”/”new lifestyle” crazy time for Registered Dietitianss and being in the retail industry where everyone has to eat my life has literally been NUTS! Sorry for being MIA since January 1. Changes are still being made, with some “falling off the bandwagon” and hoping back on usually through the end of March, but I digress, that’s a whole other blog post that we’re not going to get into here. On top of that, this COVID-19 pandemic *eyeroll* is another food frenzy. Please be safe, healthy, and stop buying 100 times what your usual grocery list is and mayyyybeeeeeee just buy 25% more to spread the wealth evenly amongst your community. *I’m looking at you Mr/Ms 5 packages of toiler paper, 10 cartons of eggs, 15 bags of pasta, and 20 packages of beans*. While we’re on the topic of quarantine I’ve felt the urge to place more time in the kitchen because, what else does one do? So far, I’ve made bread and pizza dough from scratch, and a HUGE Saturday breakfast like my mom use to when I was a kid. I stuck with the staples: pancakes, bacon, eggs, coffee and got a little boujee with it by experimenting with a “syrup” recipe and maaaaannnn did it pay off. Its legit perfection paired with Ambitious Kitchen’s 5-Ingredient Almond Flour Pancake. This is a small batch recipe to keep things simple and to get you to try something outside your wheelhouse. Enjoy my friends!
INGREDIENTS
- 1/4 c. Honey
- 1/4 c. Muddled Blueberries (fresh, frozen, or canned)
- 1/8 c. Water
- 1 T. Dried Lavender
DIRECTIONS
- Put all ingredients in a pot on medium heat
- Bring to a boil for 3 minutes
- Bring to a simmer for 10 minutes
- Turn burner off and let reduction stand for 10 minutes.
- Test with spoon for desired thickness. If it’s too “runny”, bring to a simmer for an additional 5-10 minutes at a time.
- Strain out blueberry skins and lavender flowers
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
The post Blueberry Lavender Honey Reduction first appeared on Taylor Your Table.
]]>The post Clean yo bling first appeared on Taylor Your Table.
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It’s the holidays and there’s nothing like having a fresh coat of paint on your nails and your jewels shined up! First let me start off by saying I’m the worst at cleaning my wedding ring and it takes a gathering to make me clean it. Thats one of my 2020 goals is to take more care of the little things that make me feel extra special (clean my ring, paint my nails, curl my hair on day 50 of not washing it ha!). So without getting too rambly let’s cut to the chase – how to clean your bling!
I swear my mother is a jack of all trades and knows everything so to share her brilliance with all of you her trick to cleaning her rings is windex. Ya know, like my big fat greek wedding, remember? But she’s German, and well nevermind. One day she was at the jewelers and was getting her rings cleaned and the woman had told her it was basically windex so she started DIYing it.
Pour about an 1/8 of a cup of windex into a tiny ramekin and microwave it for 15-20 seconds. Drop your rings in for 30 minutes to a few hours, just be sure not to forget…I’m not sure what will happen! Take a soft bristle tooth brush that you have laying around (from all those dentist appointments) and scrub gently to get anything that the windex didn’t ‘eat’ away.
Now, ever since trying this whole “cleaner” lifestyle routine I’ve cut out windex and abandoned that tried and true method. I tried toothpaste but that’s apparently super abrasive, dish soap and that just left the same amount of gunk. So in an effort to stick with this new routine I made my own DIY with a little less than an 1/8 cup water and a small small SMALL splash of thieves cleaner. Heat it up in the microwave for 30 seconds and then dropped my rings in and followed the same steps. And guess what?! IT WORKED!
So, hop to it ladies! Clean your expensive beautiful gems!
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
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]]>The post Pistachio Hot Chocolate first appeared on Taylor Your Table.
]]>Working in the grocery world things rarely happen in real time. That being said when this milk alternative crossed my desk back in July it was like Christmas in a cup. This is why I love food! It has the power not only of nourishing our bodies, but our souls. Food is meant to be enjoyed and these food heavy holidays pop up every month, so stay cognizant of how food (and the people around you) makes you feel and mindful of what else is going on.
If you’re looking to make this recipe even more trendy, I’ve also recipe tested:
- adding a scoop of collagen (YAY little bit of extra protein if that’s your thing!)
- adding a package of Four Sigmatic mushroom elixir (YAY adaptogens!)
- 1/2 c. pistachio milk + 1/2 c. 1% Fairlife milk (YAY more protein and creaminess!)
Whichever way you end up making this bevvyyy, enjoy my friends!
INGREDIENTS
- 1 cup three threes pistachio milk
- 2 Tbsp Godiva Dark Chocolate Hot Chocolate Mix
- Additional topping: marshmallows, Cabot whipped cream, chopped Wonderful shelled pistachios, chopped soft peppermint candies
DIRECTIONS
- Pour milk alternative into cup
- Heat in microwave for 1 minute and 45 seconds
- Put hot chocolate mix in and mix with milk frother (sooooo necessary for that special touch)
- Top with additional toppings as desired (if nothing else, the whipped cream and crushed pistachios really do make all the difference)
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
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]]>The post Winter Roasted Tomatoes first appeared on Taylor Your Table.
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I’ve clearly been craving everything roasted lately so here’s just another recipe of me lightly nudging you to try it! It brings all the familiar flavors of summer but with a warm heartiness of winter to the table! Pair it with a hearty steak, roasted potatoes, and a glass of red wine and you’ve got my Christmas Eve dinner! So without getting too wordy, let’s get cooking my friends.
INGREDIENTS
- 3 pints grape tomatoes
- 2 Tbsp olive oil
- 1 tsp dried fennel seeds
- 1 shallot
- 3 cloves garlic
- 1/2 tsp granulated garlic
- 1/2 fresh thyme
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp pepper
DIRECTIONS
- Pre heat oven to 415 degrees F
- Toss tomatoes with olive oil
- Mince garlic and shallot
- Combine fresh and dried herbs and toss with tomatoes
- Lay down parchment paper on a sheet pan and pour tomato mixture on
- Roast for 40 minutes or until a few blistered spots and skin starts shriveling down
Serves 4
Pro tip: garnish with the springs of fennel leaves if you have them from the previous recipe!
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
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]]>The post Crispy Cauliflower and Fennel with herbs first appeared on Taylor Your Table.
]]>Y’all! It’s been a hot minute so, like hey hi how’s it goin!?!! Happy Thankmas! Ya know, that time between Thanksgiving and Christmas? Well I don’t know about y’all but things are SUPER busy over here with clients making changes before the New Years hits! Refreshing right? I’M SO DAMN PROUD! So if you’re waiting until the new year, I’d love for you to ask yourself why! Why not start taking those steps now?
Ok – I’ll get off my soap box before that becomes a rant! I teased this cauliflower recipe a few days ago and here it is my friends! We went to a local restaurant for our anniversary where the menu was changed everyday and I caught a whiff of smells from the kitchen that inspired this recipe. Also, this was my first attempt at roasting broccoli to the perfect temp! So here is a giant photo of my unstyled meal, because I like to live in real life from time to time and not spend a million hours getting my perfect shot…ya feel me?! ENJOY my friends!
INGREDIENTS
- 1 head Cauliflower
- 1 bulb fennel
- 4 Tbsp olive oil
- 1/4 bunch Parsley
- 1/2 oz Thyme
- 1 oz Oregano
- 1 tsp Mustard Seeds
- 1 tsp dried fennel
- 1 pinch dried thyme
- 1/2 tsp Salt
DIRECTIONS
- Pre-heat oven to 415 degrees F
- Chop cauliflower into equal size florets
- Slice fennel in thin strips
- Toss together with 2 Tbsp olive oil and roast for 40 minutes or until as golden brown as desired
- Roughly chop herbs and combine with oil and salt and combine with cooled roasted veggies
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
The post Crispy Cauliflower and Fennel with herbs first appeared on Taylor Your Table.
]]>The post Fall Flavors Quiche first appeared on Taylor Your Table.
]]>I feel like the past 4 years time has slowly been speeding up and I’m not sure how exactly. Anyone else? So once we hit June Hobby Lobby is all decked out for Christmas, then October hits and its basically New Years Eve. For me, soooo much happens this last quarter – football season, Halloween, wedding anniversary, Thanksgiving, my birthday, Christmas and whatever else may pop up. That being said I try to slow down by changing my workout routine to incorporate more yoga, have hot tea before bed to mentally slow my mind (because at work I’m already working on Valentines), say an extra prayer in the day, eat all the seasonal produce and not jump ahead into peppermint everything, andddd I think you get the picture. So in an effort to stay present and not skip too far ahead here is a super seasonal pumpkin quiche that I also made into mini frittatas!
INGREDIENTS
- 8 strips of bacon
- 1 pie crust
- 1 Tbsp butter
- 1 large yellow onion
- 1 bulb fennel
- 1 clove garlic, minced
- 1/4 tsp dried sage
- Pinch of cayenne
- Pinch of pumpkin pie spice
- 1 can pumpkin puree
- 6 whole eggs
- 2 Tbsp. olive oil
- 1 Tbsp. Chardonnay vinegar
- 1 lemon, juice and zest
- 4 cups arugula
- Parmesan for garnish
- Salt and Pepper
DIRECTIONS
- Bake bacon using The Defined Dish’s Method (it’s perfect I swear)
- Bake frozen crust as instructed
- Dice onion, slice fennel, and mince garlic
- Melt 1 Tbsp in a pan and add onion to caramelize, around 15 minutes
- Add fennel and garlic to cook for additional 5 minutes
- Add sage, cayenne, pumpkin pie spice, and salt and pepper as needed
- You’re oven should still be hot from cooking the bacon and pie crust. Go ahead and set it to 350 if it isn’t already
- Whisk together pumpkin puree and eggs
- Add onion mixture and crumbled bacon to egg mixture and pour into pie crust
- Bake for 45-55 minutes. Check at 30-35 minutes depending how “wet” you like your quiches as I like mine a little more done
- Combine arugula, olive oil, lemon, vinegar, pinch of salt and a few cracks of pepper
- Once quiche is cooled, top with salad and grate parmesan over top to liking
Now, if you are going to make the mini frittatas no need for the pie crust, just be sure to spray a muffin pan with avocado or olive oil and cook for about 15-25 minutes or until they are set in the middle, again depending on how wet you like your quiche. I really liked having them this way for breakfast on the go options on a Thomas Lite English Muffin (hello 8 extra grams of fiber!).
Recipe adapted from Food Network
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
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]]>The post Refresh your routine first appeared on Taylor Your Table.
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The holidays are among us and setting yourself up for success is key! The beautiful thing is that you get to define what success is and looks like. One of my favorite tools in both my personal and professional life is a planner, which may seem like a no brainer right?! While I consider myself tech savvy, I’m a huge fan of a paper planner, specifically the InkWell Press that I’ve had for 4 years. They’ve continued to evolve in functionality and really listen to what their customer base has to say which is so refreshing. How I like to plan, and obviously tailer this to your needs:
- post-it note everything leading up to the month
- move them from the monthly view to the weekly view and denote on the monthly view that you have something going on that day (I use dot stickers)
- Set up one week at a time with the post-it notes since plans change quickly in the holiday season
- Within your weekly view set yourself for realistic success with meals, workouts, grocery shopping days, parties, goal driving changes, etc – it’s much harder to back out of something if it’s already being planned on
So let’s get to goals shall we? What’s yours? Once you identify the goal set up the plan to drive you toward it. I like using the SMART method. This is where you get really specific with what that looks like: is it (S)pacific, (M)easurable, (A)trainable, (R)ealistic, (T)imly. For example: if the goal is to eat 4 meals at home during the week, plan out the details: what are the days you will be cooking, does your schedule allow for that many days or are you #sobusy, what will you be cooking, what do you need to purchase to execute those 4 days, etc. When I work with clients we work through the steps together to create their plan. I can write you the best diet plan, workout regimen, self-care routine but at the end of the day, that’s not you and it might not work, ya know? You are the driver, I’m here to help facilitate!
So if you’re looking for an idea of how to set up your end-of-year schedule or looking for a planner for next year, check out InkWell Press here!
Taylor Your Table participates in select affiliate advertising programs. This means that if you click and/or make a purchase through certain links on this site or any related social media platforms, Taylor Your Table may make a commission from that click and/or purchase. All opinions are my own.
The post Refresh your routine first appeared on Taylor Your Table.
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