Put away your hankie. I learned this quick onion dicing method in culinary school. Life. Changed. It will keep your eyes nice and dry, so you can get back to cooking up all the things. 🙂Continue Reading
I shared a few of my go-to place setting ideas that don’t break the bank on 3TV recently, and thought I’d share a few of them here, because they were really fun and simple to put together.Continue Reading
Cooked up some yummy sides for Turkey Day, and this is one I’ll make again and again. The bright flavors of citrus and herbs round out these super savory garlic roasted green beans. Serve alongside your roasted turkey dinner!
- 1.5 pounds haricots verts (French green beans)
- 2 Tablespoons olive oil
- 5 whole garlic cloves, smashed
- Kosher salt and cracked pepper
- Grated zest and juice of 1 lime
- 1/8 cup red onion, diced
- 1/8 cup cilantro, finely chopped
- Cotija cheese for sprinkling (optional)
- Preheat the oven to 425 degrees F.
- Trim the ends of the haricots verts and toss with olive oil, garlic cloves, salt and pepper. Spread out evenly on a parchment lined baking sheet.
- Roast, stirring once halfway through, until lightly caramelized, crisp and tender, about 20 minutes.
- Remove from oven and immediately toss with onion, lime zest and juice.
- Toss with cilantro and cheese (if using) just before serving.
Photos by Stancy Higley of Half Orange Photography.
I love me a good crumble. This is a spin on my favorite crumble recipe that I make OVER AND OVER. Drizzle with sweet cajeta syrup for an extra indulgent touch!
For the filling:
- 4 large granny smith apples
- 1/4 cup sugar
- 1 lemon, juiced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
For the topping:
- 1 cup all-purpose flour
- 1 1/4 cups rolled oats
- 1/2 cup packed dark brown sugar
- 1 teaspoon ground cinnamon
- Pinch fine salt
- 1/2 cup (1 stick) cold butter, cut in pieces
For the cajeta:
- 4 cups goat’s milk
- 1 cup dark brown sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- For the cajeta, whisk together goat’s milk, brown sugar, vanilla, and baking soda in a heavy-bottomed sauce pan. Bring mixture to a boil, then reduce to low and allow to simmer for about 90 minutes while you begin the crumble.
- Preheat oven to 350 degrees F.
- Peel, core and slice apples into 1/4-inch slices. Toss apple slices with sugar, lemon juice, flour, and cinnamon. Spread evenly in a lightly greased baking dish. Set aside.
- In a large bowl, mix together the flour, oats, sugar, cinnamon, and salt. Using a pastry cutter, gently work cold butter into the flour mixture until pea-sized lumps are formed. Do not overmix.
- Tap apples evenly with mixture and bake until apples begin to bubble, about 50 minutes.
- Meanwhile, you will know your cajeta is finished when it reduces, thickens, and reaches a caramel brown color. Remove from heat and let cool. It will thicken as it cools.
- Remove apple crumble from oven. Drizzle with warm or room temperature cajeta syrup and serve.
I recently worked on a campaign with Evolution Fresh showing how I get my five a day and stave off a grumbly tummy. Especially important with the last few pounds of baby weight persistently lingering.
Evolution Fresh Sweet Greens: For busy mamas, do yourself a favor and stock your fridge with Evolution Fresh’s cold-pressed juices. I just don’t have time for juicing a pound of kale before I get out the door in the morning, not to mention washing the blender’s unending supply of attachments. The sweet greens and ginger is one of my favorites to start the day and has a heaping helping of celery, apple, and kale.
PB & B Toast: The best time to stock up on protein and carbs is right after my morning hike when my body is still burning calories. The combo of whole grain toast, freshly sliced bananas, and protein-packed peanut butter leaves me feeling full and ready to tackle the day. Just sprinkle with a dash of sea salt and devour. So yummy.
Hummus and Cucumbers: Homemade hummus is so simple to whip up – if you haven’t already been making yours from scratch, you have to start! Skip the extra carbs that come with pita bread and serve with cucumber slices instead. This is a great make-ahead recipe to have on hand for an easy lunch or snack.
2 15-ounce cans chick peas (also called garbanzo beans), rinsed and drained
3 cloves garlic
3 limes, juiced
1 bunch cilantro, roughly chopped
1/4 cup olive oil
2 jalapeños (seeds removed, depending on how spicy you like)
salt, to taste
Combine all ingredients in a food processor until it reaches a paste consistency. Season with salt to taste. Refrigerate a few hours or overnight before serving.
Broiled Grapefruit and Brown Sugar: This sweet snack is as sweet and satisfying as it is guilt-free. Simply top a grapefruit half with brown sugar and pop in a toaster oven set to broil for a few minutes, then devour.
Teriyaki Kabobs: I cheat on this one and toss store-brand (I like Trader Joe’s) teriyaki marinade with cubes of organic chicken breast for a few hours until we’re ready to strike up the grill. Pair with pineapple, bell pepper, and red onion for a dinner that is ready in minutes! I do this all the time when we have friends over, because it’s so simple and can easily feed a crowd.
Organic Strawberry Lemonade Pops: My sweet tooth demands I finish the day with dessert, and the Evolution Fresh Organic Strawberry Lemonade makes the best homemade popsicles. Just pour in popsicle molds (I picked these up at Ikea) and freeze the night before. So yummy and no artificial flavors or preservatives that you’d get with store-bought popsicles!
It can be tough to juggle motherhood, a business, and a healthy lifestyle, but these are my shortcuts to eating and feeling my best. How do you get your 5 a day? Hashtag your healthy eats with #emmamagazine; we’d love to share!
Photography by Rachel Solomon
Justin from Beckett’s Table taught me this way to make a turkey, and Thanksgiving is SO much better for it. Cut turkey time down to less than two hours with his step-by-step technique. Removing the bones allows you to cook the meat more evenly, meaning no more dry meat. I can’t forget to rave about the crispy skin. It is lights out!
- Start with a thawed turkey. If you pick up a frozen turkey, allow to thaw in the refrigerator for a few days. Remove giblets from the body and neck cavity.
- Flip the turkey over, cut off the wings and set aside. Score a line down the spine. While pulling the skin up, cut around either side of the rib cage. Flip the bird around and do the same thing in the opposite direction until you’ve got the ribs free to remove and set aside for stock or gravy.
- Remove the tendons and separate the skin from the meat. Spread the skin out into a square-ish shape on your workplace.
- Smash the dark meat into an even layer on the skin, then layer the light meat on top. Stretch the skin as tightly as you can around the meat.
- Using baker’s twine, make a simple knot on top, wrap it around the back and make another knot a little way’s down. Do this all the way down the length of your turkey “burrito.” This technique is called trussing. Feel free to add herbs, seasonings, and butter.
- Pop in the oven on a sheet tray at 400 degrees for the first ten minutes to get crispy skin on the outside. Lower to 325 degrees for the next 75 minutes or until the thermometer reads 155 degrees. Continually baste your bird with the juices that leak out. Then let the turkey rest after removing from the oven. Drop a few cubes of butter over the top and cover in foil until ready to serve.
Enjoy! Cut the twine and slice. Each slice of turkey will have light and dark meat and crisp flavorful skin. Don’t forget to save leftover slices for sandwiches the day after
Photography by Sara Nevels
In Partnership with Chef Justin Beckett of Beckett’s Table
If I’m short on time, grilled salmon makes a great weeknight dinner. I love the buttery flavor paired with citrus, and I often round out the meal with a simple salad and roasted potatoes. Yum. I’m currently participating in the Daniel Fast, and this lemon and honey grilled salmon has never looked so good. Insert crying emojis here.
- 1 large salmon fillet (about 1.5-2 pounds)
- kosher salt and freshly ground black pepper, to taste
- extra virgin olive oil
- 1/2 lemon sliced
- 1/4 cup honey
- juice from one lemon
- 1 tablespoon fresh thyme leaves
- Place fillet – skin side down – on a sheet of foil. Liberally season with salt and freshly ground black pepper, then brush with extra virgin olive oil. Top with lemon slices.
- Whisk together honey, lemon juice, and thyme and drizzle mixture over salmon fillet.
- Wrap up salmon in foil packet, sealing well so no moisture escapes.
- Place packet on a preheated grill over medium high heat until cooked through. For a 1-inch thick fillet, cook for about 10 minutes. Enjoy!
I made this easy peasy pie banner for Thanksgiving. You can mix and match the letters to spell whatever message you want! While “Thankful” is great for a Thanksgiving pie topper, you could also spell out various pie flavors for a pie dessert bar, or Continue Reading