Fall Foodie: Sweet Potato Crostini

Fall Foodie: Sweet Potato Crostini

Good Morning and Happy Wednesday, everyone!

The work-week is halfway over, and before I jump into what few tasks I set aside for my half day at the office this morning and prepare to head on over to The Big E a little later on today- I wanted to share the first of what I’m sure will be many Fall-inspired recipes I recently cooked up (and will no doubt be revisiting again soon since we are pretty much officially in my favorite season right now!)

Sweet potatoes are probably my favorite vegetable because you can do many different things with them in the kitchen and they always taste delicious. Cut into fries? Added into stews? Turned into a traditional but delightful dessert? They’re fantastic- and very much something I love to cook/bake with this time of year.

These crostini, which are essentially a crispier and slightly smaller-sized take on a loaded baked potato- are the perfect pre-dinner or Game Day snack because you can top them with pretty much anything and they’re guaranteed to be a crowd favorite. For this particular batch- I opted for seasonal flavors that I thought would compliment the potato’s sweetness- but feel free to get experimental!

WHAT YOU’LL NEED:

  • 2 small sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Sliced/cubed brie cheese (one piece to top each potato slice.)
  • ½ cup of cooked and crumbled bacon pieces
  • ½ cup of chopped and salted roasted almonds
  • ½ cup of chopped dried cranberries

READY? HERE’S WHAT YOU DO: 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut the ends off the sweet potatoes and then cut the potatoes into ¼-inch-thick slices. Brush both sides of the potato slices with olive oil and season with salt and pepper.
  3. Arrange the potato slices on the prepared baking sheet and roast until they are golden brown and crisp, 17 to 20 minutes. Let cool completely.
  4. Top each cooled potato slice with a piece of brie and sprinkles of the toasted almonds, dried cranberries and bacon crumble. You can mix and match here- it’s totally fine!
  5. Serve and enjoy!

I honestly ate so many of these things in one sitting and I’m not ashamed to admit it. They’re so good!

I also read a recipe that topped the potato slices with cream cheese and smoked salmon- which sounded like it might be life-changing- so I may have to incorporate that into the next batch I make, as well!

But before I make another couple dozen of these and before I head off to enjoy my afternoon off- I’ve got some work to do over the next few hours.

As always, I’ll be back on Friday morning- as is tradition!

Enjoy your “Hump Day,” y’all!

xx

– Ashley –

Fall Foodie: Slow Cooker Glazed Carrots

Good Morning and Happy Monday, everyone!

It’s a short work-week for me, with Wednesday being a half day, Thursday being Thanksgiving- and then my office remaining closed on Friday so we can all recover from our food comas (thank God)– so today and tomorrow are pretty packed with pre-holiday/long weekend paperwork and preparations.

In the spirit of alleviating any last minute stress and hopefully assisting some of you with a quick, “set it and forget it” recipe- I wanted to share an incredibly easy, packed with flavor vegetable side dish you can make in your crock pot while you tend to other, more important matters on Wednesday night or Thursday morning (like watching the parade- which I’m determined to wake up in time for this year!)

WHAT YOU’LL NEED:

  • 2 lbs. carrots peeled and sliced into ½ inch pieces
  • ¼ cup butter melted
  • ⅓ cup brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon chopped parsley

READY? HERE’S WHAT YOU DO:

  1. Place the carrots in a slow cooker. In a small bowl, whisk together the butter, brown sugar, salt, cinnamon and nutmeg.
  2. Pour the brown sugar mixture over the carrots and toss to coat.
  3. Cook on HIGH for 3 hours or until carrots are tender. If you’d like to thicken the glaze, remove the cover and cook on HIGH for an additional 15 minutes.
  4. Sprinkle with parsley and serve.

So simple, right? And believe me when I say this ridiculously easy recipe is delicious. It’s the perfect combination of sweet, salty- and the tender texture of the carrot slices is savory- not sloppy. If you’re feeling extra creative (and no nut allergies permitting)– you can even add some sliced almonds to the mix for an extra bit of crunch. I’ve done it before- and it’s awesome!

But I’m off to try and stay ahead of my caseloads today and get another cup of coffee. Here’s wishing you all a wonderful start to your week!

xx

– Ashley –

Pre-Thanksgiving Prep!

Good Morning and Happy Friday, everyone!

I managed to dig myself out of last night’s first snowfall of the season (and it arrived with a vengeance!) and get to my office this morning- but whether or not I’m motivated enough to actually get anything done is still questionable. All that shoveling made me tired!

So, the weekend before Thanksgiving is undoubtedly a crazy one. Everyone starts heading home for the holiday, there’s the final grocery shopping trip to get done before it’s time to have the actual dinner, insane amounts of cleaning and decorating to do, and- in my case, at least- the Friendsgivings around the city (and this year, around the state, as well!)

This coming weekend is no exception, and tomorrow morning will be filled with a lot of cooking and baking before I head off to one of my friend’s first attempts at Friendsgiving at his new apartment in Somerville later on in the evening. I’m excited- and I’m sure I’ll be posting a lot of pictures up on my Instagram.

And on Sunday? It’s the same thing- except Friendsgiving 2.0 will be taking place out in the Pioneer Valley of Western Massachusetts, instead!

Next week on the blog I’ve got my usual weekend re-cap on deck, as well as another holiday-inspired recipe to share before the big feast with my family for anyone looking for something last minute, quick and easy to prepare for their guests.

But before I buckle down for my everyday duties at work and get ready to launch into the weekend- I thought I’d share some links from posts of Autumn days past to help those looking for some inspiration or ideas!

IF YOU NEED SOME AUTUMN/THANKSGIVING-INSPIRED RECIPES

IF YOU NEED A SWEET LITTLE FALL PLAYLIST FOR THE PRE-DINNER RECEPTION

IF YOU’RE ABLE TO GIVE TO THOSE IN NEED

Here’s wishing you all a safe and stress-free weekend. As stress-free as it can be, anyway!

See you all on Monday!

xx

– Ashley –

Fall Foodie: Parmesan Roasted Cauliflower

Good Morning and Happy Monday, everyone!

Thanksgiving is next week- and in the days leading up to it- I’ve got a couple of Friends-givings to attend around the city. While I’m preparing menus, seating arrangements, decor and a *fantastic* playlist- I’ve also been experimenting in the kitchen with different vegetables to incorporate some new dishes into the lineup for the big meal. This past weekend, it was cauliflower’s turn for a transformation.

When I was a kid, I hated cauliflower. The texture and taste reminded me of Styrofoam- but as I got older and saw just how many endless and delicious possibilities it can be used for, I can’t get enough of it. For this quick dish- all you need is a handful of ingredients (including cheese, which automatically makes everything so much better) and just over a half hour of time to make a crunchy, savory side for your next holiday meal!

WHAT YOU’LL NEED:

  • 7 cups cauliflower florets, cut to bite sized pieces
  • 3 to 4 tablespoons olive oil
  • 1 cup Italian bread crumbs
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ⅓ cup Parmesan cheese

READY? HERE’S WHAT YOU DO:

  1. Preheat oven to 425ºF. Line a large, rimmed baking sheet with foil and spray liberally with non-stick cooking spray. Set aside.
  2. Combine the cauliflower and olive oil in a large Ziplock bag or a large bowl and shake or toss to coat the florets evenly.
  3. Add the remaining ingredients to the bag/bowl and shake/toss until coated, pressing slightly to help the breading stick to the florets.
  4. Pour the coated florets onto the baking sheet and spray the tops of the cauliflower with cooking spray and bake for 20 minutes.
  5. Stir the cauliflower and continue to bake an additional 10 minutes. Serve hot and enjoy!

If you’ve got fussy eaters (particularly kids who are anti-vegetable)– then this is a good way to get them to eat cauliflower without protest. The cheese and garlic taste incredible together, and the breading gives the otherwise soft cauliflower a much-needed crunch and extra flavor.

Add a little ranch dressing on the side and you’ve got the perfect vegetable appetizer to serve before the turkey and stuffing! Best of all? These are light- which means they won’t make you feel like you ate too much or weigh you down before it’s time to dive into the main course(s)!

But that’s all for me today. It’s time to chug my morning coffee and get to work. Now that the holidays are coming up- things tend to get a little busy around the office- so I’m trying to stay one step ahead!

Have a great Monday, everyone!

xx

– Ashley –

Fall Foodie: Maple Candied Bacon

Good Morning and Happy Monday, everyone!

Every once in a while, when my schedule is particularly packed and I’m busier than usual- I like to simplify things so I don’t get overwhelmed. So, when it came time to whip something up for a pre-bachelorette-party-brunch this past Saturday- I opted to keep things super quick and easy- while still maintaining fun, seasonal flavors that everyone would enjoy.

You won’t find many people who will disagree that bacon- which goes with any meal during the day- makes every dish better. But, to keep up with the Fall flare I try to showcase this time of year- I thought I’d incorporate a little maple and brown sugar to keep brunch as Autumnal as possible.

This dish calls for four ingredients and takes little to no time at all to prepare and cook. Seriously- how much better can that get?

WHAT YOU’LL NEED:

  • 1 pound thick-cut bacon
  • ¼ cup maple syrup
  • ½ cup brown sugar
  • Coarsely ground black pepper

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and top with a roasting rack. Lightly spritz the rack with nonstick spray. Lay the bacon on the rack, leaving just a tiny bit of room between each piece.
  2. Brush the bacon with the maple syrup and then sprinkle with the brown sugar. Top with a generous sprinkling of pepper.
  3. Bake until the sugar is melted and the bacon is crisp, 15 to 17 minutes (or a little longer if you like it extra crispy). Let the bacon cool for 5 minutes before removing it from the rack and serving.

I love maple-flavored anything, so I drizzled a bit more syrup on top of the bacon when it was finished cooking and added a dash more pepper- and it tasted fantastic! It went fast, in-between mimosas and Bloody Mary’s- so I know I can make it again the next time my friends and I all get together and there won’t be any complaints.

I’ll be re-capping my weekend and all the craziness that came with it a little later on this week- and I’ve also got some more Halloween-appropriate pieces from my wardrobe to share before I head off to Vermont this coming weekend- but I’ve got to get some work done at the office, first!

Here’s wishing you all a wonderful Monday and a stress-free start to your week!

xx

– Ashley –