FUN/DIY/ Holidays/Parties/ Meals/ RECIPES/ Sides/ Thanksgiving

Fabulous Turkey Cranberry Stuffing Sliders

Oh how I love Thanksgiving and all the wonderful flavors of this tasty holiday! These fabulous Turkey, Stuffing & Cranberry Sliders recipe taste just like Thanksgiving- in-a- sammy and makes me very, very happy!

I got the inspiration for this sandwich from Starbucks. They serve a panini sandwich this time of year that has turkey, stuffing & dried cranberries in it. I thought I could take the recipe to another level by making my Hall Of Fame Cranberry Sauce, taking a sandwich recipe that is already to die for, and switching the sandwich fillings up a bit.

The result was so very yummy. I am going to make these little sliders for our family’s Thanksgiving Day Brunch. They are a great way to get the traditional flavors into a non-traditional meal.

To make this recipe, you simply make your favorite stuffing recipe (mine happens to be the 5- minute- type from a box) and this Hall Of Fame Cranberry Sauce recipe, have some white turkey breast, swiss cheese, & Hawaiian Rolls on hand, and whip up a zesty butter sauce to brush on top of the sandwiches. You than assemble the sandwiches by slicing the rolls open, adding turkey, stuffing, cheese & cranberry sauce as the filling, adding the top roll, then brushing it with the butter sauce. After just a few minutes in the oven, you have soft,oowy gooey cheesy rolls with a bit of a crispy bottom, as some of the butter sauce drips down the sandwiches and makes the most amazing crust. The sandwiches are soft on top and filled with the savory stuffing, and the sweet but tart surprise of the cranberry sauce is what makes these sandwiches shine. I can’t tell you how wonderful this recipe is! I can’t wait to make them for my guests.

Fabulous Turkey Cranberry Stuffing Sliders

2 packages of King Hawaiian Rolls (12 count each)

2 -7 oz packages sliced turkey breast (about 24 slices) OR (about 2 cups shredded, cooked turkey)

6 slices swiss cheese (cut in 1/4’s)

2 cups stuffing (one box of stuffing usually makes about 3 cups)

1 cup cranberry sauce (I used my Hall Of Fame Cranberry Sauce (recipe below–make ahead and cool to let flavors meld))

1 tablespoon Dijon mustard

1/4 cup Butter melted

1/2 tablespoon Onion Powder

1/2 teaspoon Worcestershire sauce

Step 1
Brush 9×13 baking dish with a bit of the butter mixture. Slice rolls in half (keeping them attached to each other while cutting all at once is much easier than slicing each individually) and place bottom of rolls in buttered pan. Place a slice or two of turkey (or layer shredded turkey over rolls evenly) and top with stuffing, layering it evenly over the turkey. Drop small spoonfuls of the cranberry sauce evenly over the stuffing, then add a slice of swiss cheese on top of each roll. Replace the top of the rolls and bunch them closely together into the buttered baking dish.

Step 2
In a medium bowl, whisk together Dijon mustard, melted butter, onion powder and Worcestershire sauce.

Step 3
Brush the rest of the sauce over tops of the rolls. Cover with foil.

Step 4
Bake at 350 degrees for 10 minutes or until cheese is melted and the bottom of sandwiches are slightly crisp. Watch closely and avoid over-browning. Serve warm.

HALL OF FAME CRANBERRY SAUCE

1 1/4 cups brown sugar (original recipe calls for white sugar. I was out so I used brown, and it was so delicious that I will always use brown!)

3/4 cup water

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 (12 ounce) bag fresh cranberries

Zest of 1 orange (orange part only)

~In a large saucepan, add sugar, water and spices. Cook, stirring often, until sugar dissolves and syrup comes to a rolling boil, about 3 minutes.

~In a colander, rinse and pick over the cranberries to remove any mushy ones.

~Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-3 minutes (set the timer). Be careful not to cook them to long of they will get mushy. I allowed mine to pop quite a bit, as I wanted the syrup to ooze into the cracks to infiltrate the cranberries.

~Remove from heat, stir in the orange zest.

Note: Syrup will thicken and turn a beautiful cranberry color once cooled and refrigerated.

Optional: mash some of the berries, keeping some of them whole. How much to mash? This depends on the consistency you personally like. I like half of them mashed, and half left whole.

~Cool to room temperature, uncovered.

~Ladle into clean jars and refrigerate until serving time.

Makes about 2 1/2 cups of sauce, enough to serve 6-8 people.

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What are your Thanksgiving Day Plans? What is a favorite recipe that you are making or look forward to each year?

FUN/DIY/ Holidays/Parties/ RECIPES/ Sides

Hall Of Fame Cranberry Sauce

This Cranberry Sauce recipe certainly deserves its dramatic title. I made the recipe about 3 days ago and I cannot stop getting into my refrigerator to take “just one more taste.” I may or may not have my own secret jar stashed in the back of the refrigerator that I grab and just dig in with a spoon!

I found the recipe at Shockingly Delicious, and she sold me on it once I read these words:

“I’ve experimented with dozens of versions of cranberry sauce over the years – with Port, with Grand Marnier, with blueberries, with cherries, with raisins and nuts, making it a chutney, with sour cream and onions – even doing a cranberry sauce taste test with three different versions a few years in a row. While the taste tests were certainly fun and delicious, it soon became clear that everyone kept reaching for the same dish repeatedly, year after year.”

My cranberry sauce experience has not been as extensive as Dorthy’s above, as I have never made it from scratch. Back in the day, I just bought the canned version, and it acted more like a table decoration than actual food! I bought it because everyone expected it, and it looked pretty and added color to the Thanksgiving table. The problem was, it never got eaten! What a waste. The last few years I have bought Trader Joes Cranberry Sauce, which was a huge improvement from canned, and I thought it was quite good, UNTIL I TASTED THIS HALL OF FAME VERSION!

This recipe is simple and easy to make, so it is surprising that it is so delicious. It has just the right amount of spices. It is the perfect balance of tart and sweet. It is not mushy & has a great balance of crushed cranberries and whole cranberries. It tastes amazing on a turkey sandwich, spread on toast, and drizzled over vanilla ice cream.

I plan on making another double batch for our Thanksgiving brunch, to use in our Turkey Stuffing Cranberry Sliders (recipe coming in the next couple of days) and in our Jaw-Droppingly Good Cranberry Simosas — also from Dorthy at Shockingly Delicious.

This sauce would also make a great hostess gift for the holidays. It is so pretty just in a simple mason jar. Wrap around the jar a few times with some jute and tie a bow. The color of the cranberries in the jar against the naturalness of the jute is just enough decoration. I did this at a little holiday blog party I went to last night & it was fun to show up with something tasty and festive.

The flavor of this Cranberry Sauce gets better over time, so you can make it ahead of time for Thanksgiving. It can stay stored in your refrigerator in a jar for up to two months.

Hall Of Fame Cranberry Sauce

1 1/4 cups brown sugar (original recipe calls for white sugar. I was out so I used brown, and it was so delicious that I will always use brown!)

3/4 cup water

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 teaspoon ground cinnamon

1 (12 ounce) bag fresh cranberries

Zest of 1 orange (orange part only)

~In a large saucepan, add sugar, water and spices. Cook, stirring often, until sugar dissolves and syrup comes to a rolling boil, about 3 minutes.

~In a colander, rinse and pick over the cranberries to remove any mushy ones.

~Remove from heat, stir in the orange zest.

Note: Syrup will thicken and turn a beautiful cranberry color once cooled and refrigerated.

Optional: mash some of the berries, keeping some of them whole. How much to mash? This depends on the consistency you personally like. I like half of them mashed, and half left whole.

~Cool to room temperature, uncovered.

~Ladle into clean jars and refrigerate until serving time.

Makes about 2 1/2 cups of sauce, enough to serve 6-8 people.

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Do you have Cranberry Sauce during the Thanksgiving holiday? Do you make it or buy it? What is a favorite recipe you making for Thanksgiving?

Brunch/ Holidays/Parties/ Meals/ RECIPES/ Thanksgiving

My Thanksgiving Day Brunch Menu – 11 Great Recipes!

I am having my family over for Thanksgiving Brunch this year. I have 3 sisters and their families coming, and my Mom & Mother-in-Law. I’m truly looking forward to some fun family time. I have the most precious nieces and nephews, 3 are teens and 3 are under the age of 4. I can’t wait to see them all!

I’m excited to switch up our regular menu and come up with some great breakfast/brunch recipe ideas. I have a few ideas of my own that I will need to experiment with before Thanksgiving day, and I also found some amazing recipes on Pinterest that I want to try.

Here is the menu

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Best Ever Cranberry Sauce

Jaw Droppinly Good Cranberry Mimosas

3 Ingredient Pumpkin Spiced Chai

Turkey, Stuffing & Cranberry Sauced Sliders

Oven Scrambled Eggs

Cornflake Topped Cheesy Hashbrown Casserole

Apple Kale Slaw With Curried Almond Dressing

Deviled Eggs

Easy Elegant Yogurt Berry Parfait in a Trifle

Overnight Cinnamon Rolls with Cream Cheese Frosting

Perfect Ancestral Pumpkin Pie

Coffee | Hot Tea

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Best Ever Cranberry Sauce – Hall Of Fame Version

After trying many different cranberry sauce recipes, this one is by far my favorite. Everyone who tastes it asks for the recipe. It is the perfect balance of tart and sweet. Some cranberries are left whole, some and smashed. It is not too spicy with just a touch of cinnamon. It is perfection, and thick enough to smear on a piece of toast like a jam.

Jaw Droppingly Good Cranberry Mimosa

This is also a recipe from Shockingly Delicious. She takes a tablespoon of the Best Every Cranberry Sauce recipe above, puts it in the bottom of a champagne flute, adds some sparkling wine (I plan on using Moscato) & serve! Can’t get much easier than that. The color of these Mimosa’s is so pretty, & I plan on adding a spiral of orange peel to each glass to make them look even more festive.

Turkey, Stuffing, & Cranberry Sliders

This is a recipe I will need to experiment with. Update: I did! Here it is. I was inspired by Starbucks Turkey, Stuffing & Cranberry Panini– a sandwich that tastes like Thanksgiving! I will be making these for dinner next week & will post the recipe if they turn out yummy!

Oven Scrambled Eggs

Sometimes simple is better. I was going to make quiche or a breakfast casserole, but with so many other rich recipes that we will be having, I thought I would keep the eggs pure and simple. I love this recipe. It makes enough for a crowd and couldn’t be easier.

Cornflake Topped Cheesey Hashbrown Casserole

This recipe has been made by our family for years. It is so far from good for you, but boy, it sure tastes good! I like to ask my sister to bring this. She makes it the best, and then I don’t have to face how junky the ingredients really are for you! Those cream of ‘something’ soups get me every time, but it IS a celebration, so bring it on.

Apple Kale Slaw With Curried Almond Dressing

I must have some greens on the plate at any holiday celebration. This recipe for Apple Kale Slaw is really hearty, delicious & beautiful to look at. I am going to leave out the tomatoes and add dried cranberries or maybe pomegranate seeds. Mmmm!

Deviled Eggs

We always have deviled eggs at our family Thanksgiving celebrations. My older sister makes these the best, too! Her secret ingredient? Instead of using regular mustard, she uses a bit of honey mustard. The teens go nuts over these so she usually makes a couple dozen.

Easy & Elegant Yogurt Parfait

I love the idea of using a classic trifle dish to make this pretty parfait! Just simply layer in granola, fruit & yogurt. Can’t get any easier!

Overnight Cinnamon Rolls With Cream Cheese Frosting

I may put my 13-year-old baker to work on these the day before Thanksgiving. She is a super gifted baker and would do a great job. This recipe caught my eye because they can be rolled out and sliced the night before, then raise for an hour in the morning, then baked. I like the idea of greeting my guests with the scent for freshly baked cinnamon rolls!

3 Ingredient Pumpkin Spiced Chai

I plan on brewing this ahead of time and keeping it warm in the crockpot for guests to help themselves. It is such a warming, comforting drink! It tastes like fall!

Perfect Pumpkin Pie With A Secret Ingredient

Gotta have pumpkin pie on Thanksgiving! This recipe is my all-time favorite recipe for Pumpkin Pie. My sweet neighbors spoil us by delivering pumpkin pie during the holiday season, and it was by far the best pumpkin pie I had ever tasted. I asked for the recipe & then of course, had to write a blog post about it. It uses a secret ingredient! Click through to see what it is.

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I’m so ready for Thanksgiving Day Brunch with my sweet family. Cannot wait to savor the food & the moments with them!

~~~

What are YOUR Thanksgiving Plans?

What is your FAVORITE Thanksgiving Day Recipe?

Drinks/ RECIPES

12 Best Warming Drink Recipes From New Nostalgia

Today it is cold, foggy, drizzly & the perfect day to have my hands wrapped around a warm mug! I just love fall weather; it is the time of year where I use the weather as an excuse to slow down! I especially love cool evenings where I hunker down with a fuzzy blanket, a lit candle, a book, my fuzzy socks & a nice warm drink in my hand.

Here are 12 of my favorite warming drinks:

Hot Buttered Cranberry Apple Cider

Best Ever Hot Chocolate

Masala Chai-An Indian Beverage

Chai Spice Mix

Turmeric Chai Tea

Almond Vanilla Maple Spiced Mocha

Candy Drop Hot Chocolate

3 Ingredient Best Pumpkin Spice Chai

Candy Cane Lane Green Tea

Peppermint Stick Hot Cocoa

Golden Milk

Cold Fighting Homemade Honey Lemon Ginger Tea

………………..

What is your favorite warm drink?

Do you like a creamy drink or are you a hot tea person? Please share your favorites in the comments!

Meals/ RECIPES/ Sponsored

Creamy Tomato Cauliflower Alfredo Pasta With Arugula & Topped with Crunchy Breadcrumbs

I loved gathering my family around the table for this good-for-you but oh- so- creamy pasta dish. They never guessed by looking at it that the creaminess of the tomato alfredo sauce comes from cauliflower & avocado! When they saw pasta with creamy sauce and crunchy breadcrumb topping, they were ready to dig in.

I’m finding it hard to believe that my girls are growing so quickly. I feel almost frantic to get them to the dinner table every day, just to hold on to the moments of us all being together as a family before they are all grown up and out of the house. I’ve found myself mentioning this quite often on the blog lately, but boy, with 2 of my girls already in high school, reality has hit that they are growing up fast and that time flies.

Thankfully it does not take more than pasta & a great sauce to make my girls happy to come to our family dinner table, and Ragu has made it really easy to obtain a great sauce with just a twist of a jar.

For this recipe, I did a little bit more that twist a jar open. I’m participating in the Ragu Ready. Set. Cook! contest, which is a contest that challenges home cooks to create new and unique recipes featuring a product from the Ragu line, plus a set list of other contest ingredients.

Ragu Ready. Set. Cook! Contest

Would you like to enter this contest? I will give more details at the end of the post, but the grand prize is $5,000, runner-up gets $1,700 & people’s’ choice gets $750. How fun would it be to win some cash while getting creative in the kitchen & feeding your family a great pasta dish?

To align with the contest, your recipe must include 4 of the below ingredients + Ragu. You may also use ingredients outside of the list in your recipe as well.

Here is the list of ingredients you must choose from:

Italian Sausage
Black Beans
Garbanzo Beans
Eggs
Feta Cheese
Goat Cheese
Breadcrumbs
Arugula
Cilantro
Pine Nuts
Bacon
Shrimp
Polenta
Pasta
Corn Tortillas
Cauliflower
Spaghetti Squash
Avocado

For my recipe, I chose pasta, cauliflower, avocado & breadcrumbs. I decided to keep it meat free as I am always looking for a hearty pasta dish for our Meatless Monday nights.

I love that you can now find pasta that has protein in it. The pasta I used in this dish had 17 grams of protein per serving in it, all from plant sources (lentils, chickpeas, flaxseed, barley, oats & spelt).

Between the protein in the pasta and all of the veggies that create the sauce, I did not serve this pasta with anything but a few sliced tomatoes, the last from our garden. We didn’t even need a salad as the arugula greens were right in the pasta! It was such an easy, hearty meal.

The sauce starts out with an entire head of cauliflower. This is the key ingredient to making a creamy, vegetarian alfredo sauce. You simply cut up the cauliflower, put it in a pan with some garlic and water, cover & let cook until very soft. It must be soft if you want your sauce super creamy!

When I saw that avocado was an ingredient in the contest list, I knew it would add some good-for-you fats into the dish while upping the creamy factor even more! I added lemon for 2 reasons–to keep the avocado from browning & also to add some acid to the dish, which is always pleasing to the palate.

While your pasta is boiling & your cauliflower is getting nice and soft on the stove, prepare your avocado with lemon by smashing them together with a fork.

This is also a great time to prepare your crunchy breadcrumb topping. This topping takes the recipe to a whole new level! Putting just a couple of butter into breadcrumbs and adding just a bit of parmesan cheese makes such a great cheesy & crunchy topping to the creamy pasta. This is so much better for you than having cream, butter and cheese in large portions in the sauce like most alfredo sauce recipes call for.

Pictured above are all the components to the recipe that I prepared while the cauliflower is cooking.

Ragu sauce adds a ton of rich flavor & aroma to the sauce. Ragu has been an Assunta secret recipe since 1937 & is made with vine- ripened, slow- simmered tomatoes, garlic, and herbs. I love that there is no artificial color, flavor, or high-fructose corn syrup added to their sauces. They let us smell, see & savor their long-standing tradition of fresh taste, and they even offer an organic sauce!

The cauliflower should be cooked soft enough to easy break up with just a spoon. Look how amazingly creamy it is after blending! That is just cauliflower, garlic, water, salt & pepper. This alone tastes amazing, but for the contest, I wanted to kick it up even further.

I added the smashed up avocado & jar of Ragu sauce, then blended some more.

Isn’t that a beautiful, rich, creamy dreamy sauce? Can you believe there is no dairy in it?

I mixed the hot pasta and sauce together in a large pan, added the arugula and stirred until it wilted.

I then put it into a baking dish and topped it with the prepared breadcrumbs.

After just a few minutes under the broiler, the topping becomes a beautiful crunchy, golden brown & the parmesan cheese sizzles and smells SO good!

My family had no idea that the bread crumb mixture is the only place there is cheese in this recipe! They ate it up and asked for seconds.

So what do you think? Do you think you would make this recipe for your family? Do you want to participate in the Ragu Ready. Set. Cook! contest too? If so, keep reading for instructions after the recipe.

Creamy Cauliflower Tomato Alfredo Pasta with Arugula & Crunchy Breadcrumb Topping

1 tsp olive oil

2 cloves garlic

1 head of cauliflower – cut up

1-1/2 cups of water

1 lb pasta

1 avocado

juice of half a lemon

1 jar Ragu Sauce, Traditional

1 cup arugula

1 cup breadcrumbs

2 tablespoons of butter

1/2 cup grated parmesan cheese

salt & pepper

Directions:

Saute the minced garlic in the olive oil in a small saucepan over low heat. Allow to cook for a few minutes, until the garlic is tender and fragrant, but not browned. Add 1 cup of water to the saucepan, along with the cauliflower, and bring the water to a boil. (The water will not cover the cauliflower, and that’s okay.) Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes, until the cauliflower is fork-tender and very soft. You may need to add a bit more water if it evaporates completely before cauliflower is tender.

Bring a large pot of water to boil and cook pasta to al dente according to instructions on the box. Drain and set aside in the large pan it boiled and keep warm.

Meanwhile:

Smash avocado with juice of 1/2 of lemon. Set aside.

Mix breadcrumbs with melted butter & parmesan cheese. Mix well and set aside.

When cauliflower is finished cooking, transfer all contents in the pan to the blender. Blend until very creamy. Add salt and pepper to taste. Season well!

Add avocado & lemon mixture. Blend again.

Add jar of Ragu sauce. Blend again.

Add sauce to the pasta & toss. Add arugula. Heat gently and stir until arugula is wilted.

Put pasta into a 9×13 pan, top with breadcrumb mixture.

Broil for just a couple of minutes, until the breadcrumbs are toasty brown.

Serve immediately while hot.

……………

Ragu Ready. Set. Cook! Contest Information:

Ready. Set. Cook! challenges home cooks to create new and unique recipes featuring a sponsored ingredient, plus a set list of other contest ingredients.

Recipe Contest Elements:

Entry phase –4 weeks from 11/2 – 11/30- (you can enter on Food.com/Ragu page. Live on 11/2)
Rate and review phase –2 weeks
Judging phase –2 weeks
Winner announcement
People’s choice award

Prizing:

Grand prize $3,000
Runner-up $1,250
People’s Choice: $750

This is a sponsored conversation written by me on behalf of Ragu. The opinions and text are all mine.

GF, Vegan & Raw/ RECIPES/ Sweets

Sweet Potato Chocolate Bites

Teniel-Moore-Sugar-Free-Sweet-Potao-Choc-Bites-3-WATERMARKED-011014

by Teniel Moore, our Aussie Raw Foods Contributor

At this time of year I get so inspired by all the American fall recipes. So I decided to make up these chocolate bites using sweet potato. This is not a fully raw snack due to the sweet potato being cooked but its still an amazingly healthy treat for you.

Of course with pumpkin so readily available in the States right now you can substitute the sweet potato for pumpkin.

These are not overly sweet as I made them when I was doing a strict candida cleanse so I used stevia instead. Like all my recipes please use whatever sweetener you prefer as long as its a healthy version.

Sweet Potato Filling

1 large sweet potato, baked
1 cup of coconut butter (3-4 cups of dried unsweetened coconut blended until smooth)
1 tsp of cinnamon
1/2 tsp of nutmeg
tiny pinch salt
1 Tbs of melted coconut oil
10 – 12 drops or more of stevia (or 1 tbs or more of rice malt syrup or maple syrup)

In a high speed blender blend well till combined, smooth and creamy

Set in fridge for a while to firm up then roll into bliss ball size balls and place on a lined tray in the freezer to harden. This will help set the chocolate fast.

………………………………………

Here are the balls rolled and on a tray ready to go in the fridge & firm up before they get the chocolate topping:

Chocolate Topping:

~About 1 Tbls of raw cacao powder
~Melted coconut oil (enough to combine well with cacao)
~Stevia to taste (or your sweetener of choice as above)
~Tinniest pinch of himalayan salt to bring out the chocolate flavour (optional)

Take the frozen sweet potato balls from the freezer and roll into the chocolate mix.
The chocolate will set fast so work quickly giving at least 2 coats.
Sprinkle with a tiny bit of salt to decorate if you desire (optional)
Set again in freezer and store in freezer

I enjoy these straight from the freezer as a great little snack or dessert.

……………………………………………..

Here are a couple of great ways to get the most out of this recipe & any leftover ingredients you might have:

~Instead of cleaning out your blender and trying to get all the remaining mix out, just add some almond milk, ice, more spices and stevia and make your self a smoothie.

~Keep some of the sweet potato mix in the fridge to make sweet potato creamy smoothies during the week. The mix will keep for a week in the fridge.

Enjoy!

…………………………………………….

Raw Foods Contributor

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Hashbrowns, Spinach & Tomato Pie

Call this Hashbrowns, Spinach & Tomato a pie, a quiche, or omelette–whatever you call it, call it good!

I love taking traditional meals like this one and figuring out how to make them smarter, with the right ingredients at the right price!

DO IT SMARTER

There are several things I do that makes shopping, menu planning and dinner -making smarter.

First, I look for recipes that I can revamp with ingredients that are better for my family. I use organic whenever possible, especially when it comes to dairy, and look for ways to swap ingredients for smarter ingredients.

For example, in this Hashbrowns, Spinach & Tomato Pie recipe, I use shredded potatoes instead of pie crust, vegetables instead of bacon or ham, and olive oil instead of vegetable oil.

Another thing I like to do is use ingredients that I know will last throughout the week. Organic eggs are a great thing to buy and use all throughout the week. I buy 2 cartons and hard boil one whole carton for snacks and to top salads.

I also buy a large bag of Hashbrown potatoes most weeks, as they are great in breakfast recipes and also as a quick side dish to many other non-breakfast recipes. I make sure the brand I buy is just plain old shredded potatoes, with no additives or extra oils or salt added.

A bag of shredded cheese is another ingredient I buy at the beginning of the week and make sure it stretches all week. If we have tacos, we do not load on the cheese like we used to…just a sprinkling will do. If I make a casserole, most call for 2-3 cups of cheese which is usually not necessary. I use half that amount and it rarely makes a difference except for fewer calories & more my pocket-book! I will say, it the cheese is organic like the Horizon Organic Shredded Mozzarella cheese that I used in this recipe, I am more likely to pile it on!

The last thing I do that is pretty smart is make one day a week a ‘breakfast for dinner” day. Breakfast food is so easy to make, and recipes like this one that has eggs and organic dairy & veggies can be a healthy & hearty meal.

HASHBROWN, SPINACH & TOMATO PIE RECIPE

Let’s talk about this recipe. It was a snap to throw together and was super flavorful. The colors in it are so pretty & the browning of the hash brown crust just adds to the beauty of the dish. Organic Horizon Whole Milk adds extra creaminess to the egg filling. It is really a great dish with lots of texture.

We had this for dinner last night and I really enjoyed it. It will be a recipe I make often, in fact, I am making a version of it as I type for my girls for breakfast, with no garlic or veggies. They just wanted plain for breakfast, just plain hash browns, cheese and eggs. It smells great as it is baking right now and is making me hungry!

Feel free to use whatever veggies you want. I think sliced zucchini squash or roasted asparagus would be great!

Hashbrowns, Spinach & Tomato Pie

2 cups shredded hash brown potatoes (I used frozen, straight from the bag)

1 cup Horizon Organic Shredded Mozzarella Cheese, divided

3 tablespoons olive oil, divided

2 cups packed fresh spinach

1 garlic clove

1 cup grape tomatoes

4 eggs

1/4 cup Horizon Organic Whole Milk

pinch of nutmeg

Salt & freshly ground pepper, to taste

Preheat oven to 375 degrees
Spray or grease a 9 inch pie plate; put the shredded hash brown potatoes into the pie plate. Drizzle with 1 Tablespoon olive oil. Toss to coat. Press down into pie plate and push them up the sides of the plate a bit.
Bake for 8 minutes; remove from oven & top with 1/2 cup Horizon Organic Mozzarella Cheese & set aside.
Heat olive oil in a skillet
Add spinach and tomatoes; cook for 3 minute sort until spinach is wilted, stirring frequently.
Add garlic & continue to cook for 1 minute.
Remove from heat and spread over potatoes.
In a mixing bowl, whisk together eggs, Horizon Organic Whole Milk, nutmeg, salt and pepper until thoroughly combined.
Pour over spinach & tomatoes.
Sprinkle the remaining shredded cheese over the pie
Bake for 30-35 minutes, or until top is golden brown.
Let cool for 10 minutes before cutting.
Cut & Serve.

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Would you like to know more about Horizon Organic products? You can follow them at these places:

Twitter//Facebook//Instagram//Pinterest

This conversation is sponsored by Horizon. The opinions and text are all mine.

Older Posts

Newer Posts

RECIPES

Fabulous Turkey Cranberry Stuffing Sliders

HALL OF FAME CRANBERRY SAUCE

Hall Of Fame Cranberry Sauce

Here is the menu

Deviled Eggs

Perfect Pumpkin Pie With A Secret Ingredient

More Thanksgiving Posts From New Nostalgia:

What are YOUR Thanksgiving Plans?

What is your FAVORITE Thanksgiving Day Recipe?

Here are 12 of my favorite warming drinks:

Ragu Ready. Set. Cook! Contest

Creamy Cauliflower Tomato Alfredo Pasta with Arugula & Crunchy Breadcrumb Topping

Directions:

Ragu Ready. Set. Cook! Contest Information:

Sweet Potato Filling

Chocolate Topping:

More posts by Teniel at New Nostalgia:

DO IT SMARTER

HASHBROWN, SPINACH & TOMATO PIE RECIPE

Hashbrowns, Spinach & Tomato Pie