Friday, July 22, 2016

Coconut Spice Zucchini Muffins

Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

These muffins are a lovely addition to any breakfast, tea, or afternoon snack. They are moist, Normally zucchini muffins are spiced with a little bit of cinnamon, and thats it. But these are also spiked with nutmeg and ginger, and they have so much awesome coconut in them! These are definitely a fun treat! 

Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

One of the awesome benefits of blogging is getting to know so many other awesome people who are totally dedicated to delicious food. I also totally love supporting people that I know, and bringing awesome new recipes to you! Annalise from Sweet Ana's has worked her tail off and just published her very first cookbook! I totally jumped at the chance to review it for you, because its filled with over 75 recipes for the slow cooker, freezer meals, and easily prepared meals - and those are the kinds of recipes we love! 
This post contains affiliate links. To read more about it, please read my Disclosure page.

Coconut Spice Zucchini Muffins - The Make Ahead Kitchen Cookbook

This is a great cookbook that all homes should have - its simple, filled with great recipes that are easy to follow and delicious to eat. You can get your own copy of The Make-Ahead Kitchen here! We all need more make ahead meals in our lives, right?

The Make Ahead Kitchen Cookbook

Coconut Spice Zucchini Muffins

by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (24 muffins)
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 cups shredded zucchini
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup sugar
  • 1/2 cup melted coconut oil or butter
  • 1 cup sour cream
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded unsweetened coconut
Preheat the oven to 350 degrees.
Squeeze out the shredded zucchini well over a large colander in the sink until most of the liquid is squeezed out.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Set aside.
In another large bowl, whisk together the sugars, coconut oil (or butter, if using), sour cream, eggs, and vanilla until well blended.
Whisk in the shredded zucchini and coconut into the wet ingredients.
Combine the wet and the dry ingredients and stir until just combined.
Divide evenly into two greased muffin pans.
If using loaf pans, bake for 18-20 minutes, until a toothpick inserted in the center comes out almost clean.
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Tuesday, July 19, 2016

Skillet Pesto Chicken and Veggies

Skillet Pesto Chicken and veggies is an easy, healthy weeknight meal for any day of the year!

It seems like every other day I meet kids who refuse to eat pretty much everything. Mamas are always telling me their kids only eat frozen chicken nuggets, certain brands of cheese sticks, and other "kid" food. I definitely hear that kids refuse to eat anything plant based all the time.

Skillet Pesto Chicken and Vegetables is a 30 minute meal worth making again and again!

I mean, I get it! Dinner is HARD!

Everyone is tired, crabby, hungry... its a sucky time of day. The very last thing you want to do is fight with kids about what they are eating. It totally makes sense in a tired parent brain to just feed them food you know they will eat. Its much better to know they are full and everyone is happy than to spend an hour fighting and have them go to bed hungry, right?

Except for when it all backfires and your kid is overly hungry because there are no options they will eat. I mean, don't get mad - but its kind of, just ever so slightly, your fault. See, kids only know what they are taught. If you only teach them to eat chicken nuggets and goldfish crackers because its easier - that's all they will know. If you want to teach them to love and enjoy a variety of foods, you need to teach it to them - by nurturing, discovering, and exploring all the food world has to offer. 

Wanna know my #1 secret to get kids interested in eating their veggies in a fun way? Grow a garden! I have a facebook live video that totally explains it all in more detail (which you can watch here) but  basically - kids love to be involved! Giving them the opportunity to help care for, harvest and prepare their own food teaches them not only responsibility and a love of nature, but it also gets them super interested in checking out what they are growing! And while you are at it - give them a paring knife (and some super supervision) and let them help slice the veggies a little, too! 

One Pan Pesto Chicken and Veggies - healthy, quick, family friendly weeknight meal

This skillet dinner comes together in less then 30 minutes! It's fresh, healthy, and so delicious! The only thing it lacks is its ability to reheat well, so just go ahead and eat it all! Enjoy!

Skillet Pesto Chicken and Veggies

by The Gingered Whisk
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
  • 2 TBSP Olive Oil
  • 1 pound boneless, skinless chicken thighs
  • 1/3 cup sun-dried tomatoes in oil
  • 1 pound asparagus
  • 1/4 cup basil pesto
  • 1 cup cherry tomatoes
Slice the chicken thighs into strips.
Drain the sun dried tomato oil off and roughly chop.
Heat a large skillet over medium heat with 2 TBSP olive oil.
Add the sliced chicken thighs and season with salt, half of the chopped sun-dried tomatoes, and cook on medium for 5-10 minutes, flipping occasionally.
While the chicken is cooking, cut the cherry tomatoes in half, and trim the ends off of the asparagus and cut into 2" pieces.
When the chicken is cooked through, remove to another plate and keep warm. Keep the oil in the pan, and then add the asparagus and the rest of the dried-tomatoes and cook for 5 minutes, or until the asparagus is cooked but not limp.
Add the chicken back to the skillet and add the pesto and the cherry tomatoes, and stir to coat well and the chicken is reheated, about another minute or two.
Serve, and Enjoy!
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 Slightly adapted from Julia's Album

Friday, July 1, 2016

Chicken Shwarma

Oven Roasted Chicken Shwarma is AMAZING!!!

Being a big foodie and a big nerd, I always pay attention to the food they serve in movies. I know, they are totally meant to be background, but I just can't help myself!

Sometimes the food they serve is really obvious - everyone knows about Harry Potter and his butterbeer, that Elves eat Lembas bread, and somewhere in Paris there is a rodent who makes a mean veggie dish. But sometimes, things are more subtle.

Chicken Shwarma is easy and delicious!

Are you a fan of the Marvel movie series? They are definitely fun entertainment, and I love seeing how they are tying them all together! They make great date night movies for my husband and me! 

In the very first Avengers movie, there is a scene at the very end, after they have gotten done saving the world from alien invasion and mass destruction, where Iron Man suggests they all go out eat. He says something like "There's a great shwarma place a few blocks from her. I don't know what it is, but I want to try it." 

Then at the very, very end of the movie, past all of the credits, there is an extra scene. It's literally like 30 seconds long - but all the avengers are sitting at a table in this cafe that is completely destroyed. Workers behind them are sweeping rubble while all the Avengers sit silently eating Shwarma.

Chicken Shwarma

I was totally like Tony Stark - I had no idea what Shwarma was, but I was instantly curious and needed to find out! Yes, I realize the movie came out several years ago, so lets just pretend that its taken an awfully long time for me to find the PERFECT recipe to share with you.

Because Shwarma, as it turns out, is amazing. 

Like, I can't stop eating it and its my new favorite meal ever. The amount of flavor here is just utterly divine. Spicy, saucy roasted chicken and onions is wrapped in a flatbread with a creamy garlic sauce and fresh tabbouleh and hummus. It's heaven on flatbread.

A warning for weeknight cooking - This dish takes a full hour, so if you are planning to make this on a weeknight, please be aware of your timing. The tabbouleh and the garlic sauce can both be made ahead of time and stored in the fridge, so feel free to do that if that helps! Otherwise, enjoy!!

Chicken Shwarma

by The Gingered Whisk
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients (4-6 servings)
    • 1 lb boneless, skinless chicken breasts
    • 2 tsp smoked paprika
    • 1/2 tsp tumeric
    • 2 tsp cumin powder
    • 1/2 tsp cinnamon
    • 2 tsp black pepper
    • 1 tsp salt
    • juice from 2 lemons
    • 1/2 cup olive oil
    • 1 tsp red pepper flakes
    • 1 large onion, sliced into wedges
    • 2 garlic cloves, minced
    • 1/2 cup bulghur wheat or 1 cup quinoa
    • 1 1/2 cups boiling water
    • juice from 1 lemons
    • 1 large bunch flat leaf parsley
    • 1 bunch mint
    • 2 green onions
    • 3 roma tomatoes
    • 1/4 cup olive oil
    • 1 small cucumbber
    Garlic Sauce
    • 1 head garlic sauce
    • 1/4 tsp salt
    • 1 cup canola oil
    • juice of half a lemon
    • hummus
    • tabbouleh salad
    • pita wraps/flat bread
    In a large bowl, whisk together the lemon juice, olive oil, salt, cumin, black pepper, paprika, tumeric, red pepper flakes, cinnamon, and garlic.
    Add the chicken and toss to make sure the chicken is coated well.
    **The longer you let the marinade sit, the better it is. At least an hour is awesome, but in a pinch you can throw it into the oven as is.
    Preheat the oven to 425F.
    Add the sliced onion to the bowl and toss to coat.
    Add everything to a 9x13 baking dish and spread evenly.
    Bake for 40-45 minutes, or until the chicken is browned and crisp on the edges. ** While the chicken is baking, prepare the tabbouleh and then the garlic sauce
    Let the chicken rest for about 5 minutes and then slice into it.
    Place the bulgur in a small bowl and cover with 1/2" of boiling water. Cover and sit about 20 minutes.
    While the bulgur is soaking, chop the parsley, mint, cucumber, and tomatoes.
    Mix these together with the lemon juice, olive oil, and salt.
    When the bulgur is done, drain off any excess liquid and toss with the herbs/tomatoes.
    Allow to sit at room temperature until ready to eat.
    You can store excess in an air tight container in the fridge for a few days.
    *The taste gets better as it ages, so you might want to make this ahead of time if you can. If not, it will still be good!
    Garlic Sauce
    Place the garlic and salt into a food processor and puree until smooth.
    Slowly drizzle in 1/2 cup of the oil while the processor is going.
    Add in 1 tsp of the lemon juice and puree.
    Drizzle in the remainder of the oil, puree, and then add the remainder of the lemon juice.
    Puree until its fluffy and white!
    **Can be stored in an air tight container for 1 month in the fridge.
    Warm the pita/flatbread in the microwave for about 30 seconds, and then spread with hummus, spoon 2-3 TBSP of tabbouleh salad, add the chicken and drizzle with garlic sauce.
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    Also try these great full-flavor weeknight recipes:

    Thai Chicken and Quinoa Casserole is a great weeknight meal full of flavor the whole family will love!

    Masaman Beef Curry is a kid-friendly curry dish that the whole family will love!

    Friday, June 10, 2016

    Chocolate Pecan Sticky Rolls with Bourbon Caramel

    Chocolate Pecan Sticky Rolls with Bourbon Caramel Sauce - truly decadent, but ready in an hour!

    This post was sponsored by Santa Barbara Chocolates. All opinions are 100% mine.

    Chocolate is life.

    I know it, you know it, and pretty much everyone since the Mayans discovered it knows it. 

    Don't even try to pretend like it isn't.

    A quick Google search brings up thousands of results on the health benefits of chocolate. This practically makes chocolate the next superfood, right?

    Friday, June 3, 2016

    The Vale Mule

    Game of Thrones Inspired Cocktail - The Vale Mule - Raspberry infused moscow mule

    *This post contains affiliate links. You can read more about this in my Parterships file.

    The Moscow Mule is pretty much a mainstay during the summer. But when you add in fresh summer raspberries and mint it really takes it up to the next level. Like to the top of a mountain kind of level.

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