Wednesday, November 20, 2019

Vegan Orange Cranberry Cake

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Anyone out there freaking out over what to serve on Thanksgiving to your Vegan/dairy free/egg free friends for Thanksgiving? I think I have the perfect thing for you!
This is my second entry for the "Florida Crystal's Blogger Challenge". This Orange Cranberry Cake is so easy to throw together and can be made ahead of time, saving you stress and oven space Thanksgiving day. Orange zest and fresh cranberries are one of my favorite holiday flavor combos and since it's not overly sweet, you can totally have it for breakfast the next day if there's any left. I won't tell!

Vegan Orange Cranberry Cake
 1 ½ cups plus 3 Tablespoons all-purpose flour 
1 teaspoon baking soda
½ teaspoon salt
1 Tablespoon orange zest
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 teaspoon orange extract
5 Tablespoon vegetable oil
1 cup water
1 cup frozen cranberries


Preheat oven to 350 degrees and spray an 8-inch square baking pan with non-stick cooking spray.
Place 3 Tablespoons of the flour in a small bowl and set aside.
In a large mixing bowl whisk together the remaining flour, sugar, baking soda, salt and orange zest.

Using a spoon, create 3 wells in the flour mixture (1 large and 2 small). Pour the vinegar into one of the wells, pour the vanilla and orange extracts into the second well and the vegetable oil into the last well. Add the water to the bowl and whisk until the mixture is well incorporated. 
Add the cranberries to the reserved flour and stir until well coated. Gently fold the mixture into the batter and pour into the prepared pan.

Place in the oven and bake for 40-45 minutes, or until a toothpick in the center comes out clean.

Set aside and allow to cool. Once the cake is completely cooled, place it on a serving plate. Dust the top with the powdered sugar and serve. 


You can find more about Florida Crystals by following them hereInstagramFacebook, and Pinterest  and following along for delicious recipe ideas!! Florida Crystals products are available at local retailers


#FloridaCrystals  #FCChallenge #Sweeps #Ad

Monday, November 18, 2019

Little's Lunches

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Happy Monday! Here is another week of ideas to get you through before Thanksgiving break! I can't believe how fast November is flying by! Since we will be in Colorado for Thanksgiving break I pulled out all of my Christmas decorations this weekend and I am loving seeing all the Christmas lights go up in my neighborhood. Are you decorating for Christmas yet?
Monday: Trader Joe's mini cheese cracker sandwiches, chicken spinach and feta sausage slices, cucumbers, garlic parmesan dip, celery sticks and baby tomatoes, grapes
Tuesday: yogurt tube, chicken spinach and feta sausage slices, garlic parmesan dip, grapes, cucumbers and baby tomatoes, cornbread crostini
Wednesday: ham cubes, shrimp spring rolls, sweet and sour dipping sauce, grapes, cheddar cheese star crackers layered fruit chew bar

Thursday: Chef Salad (romaine lettuce, ham, cheese, cucumber, tomato), Trader Joe's mini cheese cracker sandwiches, Moon Cheese, grapes
Friday: cheddar cheese star crackers, deli sliced roast beef, celery and carrots, parmesan garlic dip, raspberries, yogurt tube

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Thursday, November 14, 2019

Sweet Potato Praline Crème Brulee

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Creme Brulee is one of my absolute favorite desserts and if you are still undecided on what to serve for Thanksgiving this year I am begging you- let it be this!!  It needs to be made ahead anyway, so less time stressing about that on the big day AND it's gluten free, so any of your guests who can't have pie will be thrilled to dig into these!
 I love the crispy just torched sugar topping, the ultra rich cold custard underneath and  the extra crunchy praline pecans give it so much nutty texture and crunch. You'll still get the essence of pecan or sweet potato or pumpkin pie only way more decadent!

Sweet Potato Praline Crème Brulee 

Sweet Potato Crème Brulee
2 cups heavy whipping cream
1/2 cup Florida Crystals Organic Brown Raw Cane Sugar
1/4 cup plus 2 Tablespoons Florida Crystals Organic Raw Cane Sugar
8 egg yolks
1/2 teaspoon vanilla 
1 teaspoon pumpkin pie spice
1 cup pureed cooked sweet potatoes

Pour 4 cups of hot water into a 9×13 baking dish, place it in the oven on the middle rack and set the oven to 325 degrees.
In a medium saucepan, combine the cream, brown sugar, and 1/4 cup raw cane sugar. Bring to a simmer over medium high heat. Stir constantly until the sugar has dissolved then remove from heat.
In a large bowl, whisk the egg yolks until frothy and lighter in color, about 2 minutes. Whisking constantly to prevent scrambling, add the hot cream mixture to the egg yolks about ¼ cup at a time. Add the vanilla, pumpkin pie spice and sweet potatoes, and whisk until smooth.
Set a fine mesh strainer over the pot you cooked the cream in and pour the egg mixture through it to strain out any lumps. Pour the custard evenly into 6 (4-oz) ramekins.
Carefully place the ramekins in the water bath and bake for 40-45 minutes, or until the ramekins are just barely set in the center. Remove from the water and allow to cool. Refrigerate for at least 3 hours or overnight.
When ready to serve sprinkle each ramekin with the remaining sugar and using a small kitchen torch cook the sugar until bubbling and melted. Allow the sugar to cool and harden for a minute or two, top with pecan praline topping and serve. 

Pecan Pralines
1 ½ Tablespoons Florida Crystals Organic Raw Cane Sugar
1 ½ teaspoons water
1/8 teaspoon vanilla
1/8 teaspoon kosher salt
¾ cup chopped pecans

In a small bowl stir together the sugar, water, vanilla and salt. 

Place a medium saucepan over medium heat and add the pecans to the pan. Cook for 2-3 minutes, stirring occasionally. Once the nuts are lightly toasted and you begin to smell them pour the sugar mixture into the pan, stirring constantly for 15-30 seconds or until the nuts are evenly coated. Remove the pan from the fire and spread the mixture into an even layer onto a piece of parchment paper. Allow to cool completely. Once the nuts have cooled, break into pieces and serve with the prepared crème brulees. 

Look at that crispy crackly sugar and crunchy coated pecans - that's double the texture to go along with the super creamy sweet potato custard underneath!

You can find more about Florida Crystals by following them hereInstagramFacebook, and Pinterest  and following along for delicious recipe ideas!! Florida Crystals products are available at local retailers

#FloridaCrystals  #FCChallenge #Sweeps #Ad

Wednesday, November 13, 2019

Grilled Teriyaki Meatball Skewers

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These Grilled Teriyaki Meatball Skewers are my kid's newest favorite dinner! They might be the easiest thing I've made all week too which makes it a total winner. With only a handful of ingredients and less than 20 minutes from start to finish, it may be my new go-to!
My kids even took the leftovers in their lunchboxes this week and  loved it cold too.
For these I used bamboo skewers since I can't find my metal ones (so annoying). If you use metal ones, you're good to go but if you're using bamboo be sure to soak them in some water before threading the food on them to prevent them from burning on the grill.
In the recipe I linked to the exact meatball I used, but please feel free to use any pre-cooked meatball you have, this recipe will be delicious no matter what flavor they are!

Grilled Teriyaki Meatball Skewers
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 small red onion, cut into 1 inch pieces


Heat a gas grill to medium heat (350 degrees).
While the grill is heating, thread the meatballs, peppers and onions on skewers. Place the full skewers on the grill and allow to cook for 3 minutes. Using tongs rotate the skewers and brush with half of the teriyaki glaze. Allow to cook for 2 minutes. Flip the skewers again, brush with the remaining sauce and grill 2 min more. Remove form the grill and serve immediately.
These are delicious as is or serve with cauliflower rice, white rice or a green salad.
Just look at those char marks! I always grab the ones with the most crispy edges!


Monday, November 11, 2019

Little's Lunches

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Happy Monday and Veteran's Day!

Monday: cucumber slices, dried apple slices, radish and bell peppers, parmesan garlic dip, cheddar cheese star crackersGrilled Teriyaki Meatballs
Tuesday: Ham and Cheese on wheat with mayo and dill mustard, dried mango slices, mixed raisins, baby tomatoes and edamame
Wednesday: butter crackers, edamame and baby tomatoes, raspberries, Moon Cheese, corn, Grilled Teriyaki Meatballs 
Thursday: Ham and Cheese on wheat with mayo and dill mustard, cucumber slices, parmesan garlic dip, raspberries
Friday: sliced deli ham, grapes, butter crackers, BBQ ranch, cucumbers, cheddar cheese

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Wednesday, November 6, 2019

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce

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When I saw the ad for the Johnsonville Tailgate Throwdown I knew I had to enter! The prize is 2 tickets to the SEC Championship Game and since we all already know that LSU will be playing in it this year I really think I'll win the best wife of the year award if I win this and get to bring my husband with me! So please cross your fingers and send me some good luck and prayers that this burger gets us there! If you'd like to vote for my burger and check out the rest of the competition follow this link: HERE
I took Johnsonville Grillers Steakhouse Onion Burger Patties and coated them with a spicy praline dust, placed them on a toasted Hawaiian style bun with bacon and a quick remoulade sauce and topped it off with a spicy pickled okra spear!

Bayou Blackened Praline Burgers with Creamy Remoulade Sauce
1 (2 ounce) pecan praline, chopped
1 ½ teaspoons creole blackened seasoning blend
1 teaspoon cayenne pepper
1/2 cup mayonnaise
1 Tablespoon creole style mustard
1 Tablespoon hot sauce
1 Tablespoon chili sauce
1/2 teaspoon garlic powder
2 teaspoons lemon juice
12 slices pre-cooked packaged bacon
6 Hawaiian style hamburger buns
12 thinly shaved red onion slices
6 large leaves green leaf lettuce
1 small jar spicy pickled okra
1 bag spicy Louisiana style potato chips

Heat a gas grill to medium-low heat.
Combine the praline, blackened seasoning blend and cayenne pepper in a small food processor and pulse until the mixture is fine crumbs.
In a small bowl stir together the mayonnaise, mustard, hot sauce, chili sauce, garlic powder and lemon juice.
Place the burger patties on the grill, close the lid and cook for 7 minutes. Open the grill, flip the patties over and sprinkle each with the pecan praline mixture. Lay the bacon pieces on the top rack of the grill, close the lid and cook for 5 more minutes.
Lightly toast the buns, watching carefully to prevent burning. Remove the buns, burger patties and bacon from the grill.
To assemble the burgers spread each grilled bun side with the remoulade sauce. Top each bun bottom with the onion, lettuce, 2 slices bacon, burger patties and bun tops. Skewer with a piece of okra and serve with chips.

Are you following me on Instagram yet? If not, please do! You can find my latest recipe postings and  updates on Beignet and Roux!


Monday, November 4, 2019

Little's Lunches

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Happy Monday! I hope these lunchboxes give you ideas to pack your own colorful and delicious lunches!
Monday: yogurt tube, ranch dip, radish slices, broccoli, salami, marinated baby mozzarella balls, coleslaw, grapes
Tuesday: rainbow carrot slices, cheddar cheese star crackersveggie chips, Mexican Street Corn Cauliflower Rice, mini chocolate cookies, orange wedges, Parmesan Artichoke Dip Tortilla Rolls
Wednesday: buttery round crackers, cheese stick, red bell pepper, carrots and celery, ranch, cowboy caviar, orange wedges
Thursday: mixed raisins, Mexican Street Corn Cauliflower Rice, cucumber slices, baby tomatoes, BBQ ranch, cheddar cheese star crackers, cheese stick
Friday: carrots, baby tomatoes, celery, cheese stick, sesame bread sticks, hard boiled egg, ranch, mixed raisins

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Friday, November 1, 2019

Soup Weather Roundup

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Happy Friday! 
I hope everyone had a great Halloween. Even though the weather decided to become damp and frigid, my kids had a blast running through the neighborhood with friends collecting as much candy as they could! To help keep warm this weekend, I thought it would be nice to share a roundup of my favorite cozy soups and stews with you! I'd love to know, what's the first thing you make when it starts to get chilly?

I have to share this Mushroom Chicken Marsala Chili first since I've had 3 friends recently say that they made this and loved it! That literally makes my week when someone tries a recipe of mine and tells me about it! It is so yummy and really easy to make too!
You had to know Chicken, Andouille and Tasso Gumbo would make the list, right? This was the first recipe I ever entered into a contest 12 years ago and that started me on this crazy cooking contest habit. I thought I had died and gone to heaven to be able to go and make this on a Food Network show! Total once in a lifetime opportunity- and gumbo.

 A few days ago a friend of mine made this Pumpkin Amaretto Bisque with Blue Cheese Honey Crostini for a fall themed luncheon and I was so happy she reported back that everyone loved it! I think it screams fall flavors and feels decadent as well!

I really love it and I think it's one of the most underused veggies out there. It's always in season and not very expensive either. Shaved super thinly in a salad, roasted with Parmesan, caramelized and added to bolognese...I could think of a million ways where fennel just adds a certain subtle sweetness that can bring a dish a notch up instantly.
Cauli-fredo Bisque with Roasted Caprese Relish - this creamy cauliflower alfredo soup with sweet roasted tomatoes on top is gluten free and so creamy good! Definitely perfect for sweater weather!

Tuesday, October 29, 2019

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice

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Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice - this orange zest, smoked paprika and ancho chile marinated chicken is quickly broiled in the oven to get crispy smoky caramelized edges and then served on a bed of creamy corn and jalapeno cauliflower rice. Packed with so much flavor, gluten free and really beautiful!
I think I saved the best for last....
My Entree entry for the "Lifeway Foods Blogger Recipe Challenge" might be the best thing I've made in a while! I used Lifeway Organic Plain Unsweetened Kefir two ways in this dish- as a marinade for the chicken and as a dressing for the cauliflower rice salad.
Marinating the chicken in Kefir keeps it super tender, juicy and flavorful! Broiling the chicken saves you from having to fool with the grill and you still get deliciously caramelized brown edges that add to the smokiness that the chili powder and smoked paprika introduced to the dish!
The Mexican Street Corn Cauliflower Rice is packed with veggies, color and flavor and way more healthy than the traditional mayo laden version.
Just look at all those crispy edges! So delicious, and so easy to quickly broil all of the chicken on one pan - no chasing food on grill grates here!

Smoky Orange Chicken Bowls with Mexican Street Corn Cauliflower Rice
1 large orange
2 large cloves garlic, minced
3 Tablespoons olive oil
1 Tablespoon kosher salt
2 teaspoons smoked paprika
2 teaspoons ancho chile powder
1 teaspoon pepper
1 teaspoon cumin
2 ½ pounds boneless skinless chicken breast, cut into 1 ½ -inch cubes

1 (11 ounce) bag frozen fire roasted corn with peppers
1 (1 pound) bag frozen cauliflower rice
2 Tablespoons mayonnaise
¼ cup cilantro leaves, chopped
½ cup crumbled cotija cheese
1 jalapeno, minced
¼ cup sliced green onion
½ teaspoon kosher salt
1 teaspoon garlic powder
Juice of 1 lime

Zest the orange and then cut into wedges. Add the orange zest, garlic, Plain Unsweetened Kefir, olive oil, salt, smoked paprika, ancho chile powder, pepper and cumin to a large bowl and whisk to combine. Add the chicken and stir until all the pieces are evenly coated. Cover tightly and set in the fridge to chill for at least 2 hours and up to overnight.

Remove the chicken from the fridge and allow it to come to room temperature. Set the broiler on high and place an oven rack on the top third of the oven. Transfer chicken to a broiler pan and discard marinade. Broil the chicken for 5-7 minutes, or until the edges of the chicken are browning. Remove the pan from the oven and flip all of the chicken pieces over, return the pan to the oven and continue to cook for about 3-5 minutes or until chicken is fully cooked through.

While the chicken is broiling, prepare the frozen fire roasted corn with peppers and frozen cauliflower rice according to package directions. Pour both into a medium mixing bowl and stir together until evenly combined.  Stir in the Lifeway Organic Plain Unsweetened Kefir, mayonnaise, cilantro, cotija cheese, jalapeno, green onion, kosher salt, garlic powder and lime juice. 

To serve, place scoops of the Mexican Street Corn Cauliflower Rice into 6 serving bowls. Top each with an equal amount of the Smoky Orange Chicken and an orange wedge. 

Serve immediately. Makes 6 servings. 
You can find delicious Lifeway products here: InstagramFacebookTwitter and their website  and you can find these products for yourself at Whole Foods, Randalls and Brookshire Brothers.

#lifewaykefir #madewithlifeway #loveyourguts  #lifewayrecipechallenge

Monday, October 28, 2019

Little's Lunches

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Happy Monday! I hope everyone had a great weekend!
 Monday: parmesan cheese star crackers, yogurt tube, salami, ranch, red bell pepper, cucumber slices, radish slices, sweet potato salad
Tuesday: salami and baby tomatoes, orange segments, cucumber slices and broccoli, BBQ ranch, caramelized onion chicken meatballssweet potato salad
Wednesday: parmesan cheese star crackers, yogurt tube, salami, ranch, broccoli, caramelized onion chicken meatballs
Thursday: parmesan cheese star crackers, peaches, cucumber slices, BBQ Ranch, sliced smoked sausage, yogurt tube
Friday: salami, cucumber slices, broccoli, ranch, grapes, Parmesan Artichoke Dip with Crispy Fried Capers, sesame breadsticks

I use Yumbox (here) lunchboxes and I love them! They make it SO easy to put lunches together, keep everything separated and are leak proof!! Also, the little Animal Food Picks (here) keep things cute and so colorful!! These Sistema dip containers are the perfect size to include wet or runny items to dip into. I frequently use these Silicone muffin cups to separate items that aren't exactly messy but I still want to keep from touching everything else in the box. The height of the dip containers and muffin cups are perfect in the Yumbox Panino and the Yumbox Original



*Disclosure: This post contains affiliate links, which means, at no additional cost to you I can earn a commission on purchases made through my site

Vegan Orange Cranberry Cake

Anyone out there freaking out over what to serve on Thanksgiving to your Vegan/dairy free/egg free friends for Thanksgiving? I think ...