Mouthwatering Strawberry Spinach Salad

Strawberry Spinach Salad is a perfect combination of fresh spinach, juicy strawberries, crunchy onions and soft feta cheese all tossed together with a creamy poppyseed dressing! All the flavor, texture and deliciousness in one bowl!

You can’t go wrong with a delicious, filling salad that is prepared in your home! Strawberry, Apple and Pear Salad with an Apple Cider Poppyseed Dressing, Triple Berry Kale Salad with Creamy Strawberry Poppyseed Dressing or Strawberry Avocado Spinach Salad with Creamy Poppyseed Dressing need to be added to your lunchtime routine.

Strawberry Spinach Salad

I love spinach!  I really don’t like iceburg lettuce, so I make all of my salads with spinach.  The hubby bought me a giant box of real North Carolina strawberries.  So I always am making this salad.  My two favorite things, spinach and strawberries! You can’t go wrong with this salad combination. It is bursting with flavor and loads of texture and delicious ingredients.

It is time to have a mom date with your friends and enjoy this salad that is filling with all things healthy and rich in flavor. Impress your friends with this beautiful salad. There will only be empty bowls at your table. I love how easy this salad is to make yet and doesn’t take long at all. I love all the vibrant colors and how it looks when all combined.

This is a go-to salad for me and so simple to make! I like to throw in chopped up, cooked chicken into my salad to add that extra protein.

How Do You Make Strawberry Spinach Salad?

  • In a large bowl combine spinach, strawberries, sliced almonds, red onion, feta cheese, and craisins and toss.
  • To make the creamy poppyseed dressing:  In a small bowl whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds.  Pour over the salad and use as desired.  

Can You Make the Poppyseed Dressing Ahead of Time?

Yes! This is great to make ahead and will last in the refrigerator 3 to 5 days.

How Many Calories are in Poppyseed Dressing?

There are 65 calories in 1 tablespoon of Poppy Seed Dressing. Calorie breakdown: 81% fat, 18% carbs, 0% protein

Can I substitute the 2% Milk?

  • Soy Milk
  • Almond Milk
  • Rice Milk
  • Coconut Milk
  • Hemp Milk
  • Cashew Milk

Can You Meal Prep this Salad?

This is a great salad to meal prep with! Leave the dressing off and you have a great lunch each day!

What Other Toppings Can You Add?

  • Chicken
  • Goat Cheese
  • Raspberries
  • Blueberries
  • Candied Almonds
  • Avocado
  • Pecans

Are you Looking for More Tasty Salads? Here are some!

 

Strawberry Spinach Salad

  • 1 (6 ounce) package spinach
  • 1 (16 ounce) package strawberries
  • 1/2 C sliced almonds
  • 1/2 red onion (sliced)
  • 1 C feta cheese
  • 1 C craisins
  • creamy poppyseed dressing:
  • 1/3 cup mayonnaise
  • 1/4 milk
  • 3 tablespoons sugar
  • 4 teaspoons cider vinegar
  • 2 teaspoons poppy seeds
  1. In a large bowl combine spinach, strawberries, sliced almonds, red onion, feta cheese, and craisins and toss.

  2. To make the creamy poppyseed dressing: In a small bowl whisk together mayonnaise, milk, sugar, cider vinegar, and poppyseeds. Pour over the salad and use as desired.

Originally published May 2012 

 

Delicious Mashed Butternut Squash

Sweet and savory, Mashed Butternut Squash recipe just might be your family’s new favorite side dish! This is an amazing recipe that only takes a few simple ingredients and is the perfect side dish for Corned Beef or delicious Bacon Wrapped Pork Tenderloin!

It’s SO easy to make, it’s no wonder it’s so popular! While butternut squash is a winter squash that grows on a vine,  it can be found year-round at the supermarket. So no need to set this savory recipe aside till the colder months, enjoy it this summer!

For us, butternut squash is one of those veggies (like eggplant) that we don’t cook all that often. If you’re like me, you might wonder What to Do with Butternut Squash…

Butternut squash has a sweet, almost nutty flavor, kind of like a regular pumpkin and the seeds can be made the same way as roasted pumpkin seeds or saved to plant in the garden at springtime! Because of its mild flavor, butternut squash is also versatile roasted as a side vegetable, whipped up into a velvety butternut squash soup, or served cold like a salad! This recipe takes this sweet veggie and turns it into a simple side mash!

To Bake or To Steam?

Boiling/steaming butternut squash is the quicker method but it doesn’t have quite as much flavor. Baked Butternut Squash doesn’t absorb water and it caramelizes a bit adding another layer of flavor so that’s the method I use in this recipe. If you’re short on time, the squash can be cut into chunks and steamed about 15 minutes.

 

How to Cook Mashed Butternut Squash

Prep the Squash: Before cutting into the butternut squash, slice a very thin piece off the bottom (the widest part) and set it upright on a towel to keep it sturdy. Then cut it straight down the middle from the top with less worry! Once you have scooped the seeds out brush the inside with a portion of the melted butter and sprinkle with your choice of spices and brown sugar, if using.

Bake and Mash: Place butternut squash on a baking sheet, cut sides up, and bake until extra tender. When it’s done cooking and cool enough to handle, scoop out the flesh and place in a large mixing bowl! Mix the butternut squash to your desired consistency, slowly adding the cream and the remaining butter! Mmmm!

Before serving, season with salt and pepper. Or sprinkle with brown sugar for a final extra sweet touch!

This recipe is also easy to personalize to your taste! Mashed butternut squash with maple syrup will have a smoother texture than mashed butternut squash with brown sugar but both sweet and savory delicious! Did we mention irresistible too?!

More Side Dishes Sure to Delight!

Mashed Butternut Squash

This mashed butternut squash will be quick to become a family favourite. Serve it in place of your classic mashed potatoes! 

  • 1 butternut squash (4-5lbs)
  • 1/3 cup butter (divided, melted)
  • 2 tablespoons brown sugar (optional)
  • 1/4 teaspoon pumpkin pie spice (or cinnamon)
  • salt & pepper to taste
  • 1/4 cup light cream
  1. Preheat oven to 350°F.
  2. Cut butternut squash in half lengthwise and scoop out the seeds.
  3. Lightly brush the squash with melted butter (reserve the rest for mashing). Sprinkle with spices and brown sugar if using.
  4. Place on a baking sheet cut side up and bake 1 hour or until very tender.
  5. Scoop out the flesh and place in a large bowl.
  6. With a hand masher or an electric mixer on low, mix until smooth. Pour in cream and melted butter to taste. Season with salt & pepper and serve.

Delicious Cauliflower Salad with a Crunch!

Cauliflower Salad is a deliciously crispy, crunchy, vegetable salad fully loaded! Tender roasted cauliflower is mixed with bacon and cheddar in a flavorful creamy dressing!

This easy salad is the perfect potluck dish and goes great with your summertime favorites from burgers to grilled chicken or even pulled pork!

Potato Salad Reimagined

Nothing reminds us of fond childhood flavors like a classic potato salad, a summer time staple! Move over potato salad, this roasted cauliflower salad is our new (low carb) favorite side dish! This recipe can be made with raw cauliflower but we love the extra layer of flavor from roasting!

Instead of the same ol’ salads (which you know someone else is already bringing) take this beauty of a salad to your next potluck at work or church. Believe me, a cold cauliflower salad will earn you serious props with everyone!

How to Prepare Cauliflower

To Cut Cauliflower

  • One regular sized head of cauliflower makes about 8 cups of chopped cauliflower pieces. Don’t cut it too small but just enough to compliment the other ingredients. A really beautiful cauliflower bacon salad will taste just as good as it looks, lots of contrast, color, and flavor!
  • Remove the outer lower leaves and pull off any loose stem pieces, the florets will naturally fall apart. At this point you can cut them as large or small as you please, making sure to keep the pieces uniform in size.

How to Roast Cauliflower

  • When roasting your cauliflower drizzle with olive oil and season before putting into a preheated oven! Let them roast in a shallow pan for about 15-20 minutes until the pieces are tender to the bite. Go ahead, sample a few! Put the remaining cauliflower in a bowl and place in the fridge to cool while you assemble the rest of the recipe.

How to Make Cauliflower Salad

While the cauliflower is cooling in the fridge

  1. Start by frying, cooling and crumbling the bacon.
  2. Slice and dice your vegetables and mix with the cheddar cheese.
  3. For the dressing, whisk together all ingredients until fully incorporated.

Now it’s time to assemble! Stir the cooled cauliflower with the other ingredients and gently toss with the dressing. Feeling creative? Try adding your favourite mix-ins!

  • VEGGIES: Try adding broccoli or even shredded carrots for an additional crunch!
  • CHEESE: Don’t have sharp cheddar cheese on hand? No worries, add in your favorite cheese or whatever you have on hand!

This keto cauliflower potato salad is best served super cold, so if you can make it a few hours in advance or even the day before, I highly recommend it!

More Delicious Salads

Cauliflower Salad

Cauliflower Salad is such a crispy, crunchy, healthy vegetable salad! Best served extra cold!

  • 1 head cauliflower (about 8 cups)
  • 1 tablespoon olive oil
  • salt & pepper
  • 1/2 cup radishes (sliced)
  • 1/2 cup celery (diced)
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 green onions (sliced)
  • 4 slices bacon (cooked and crumbled)

Dressing

  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 3 tablespoons sweet relish
  • 1 teaspoon mustard (or dijon mustard)
  • 2 tablespoons apple cider vinegar
  • salt & pepper to taste
  1. Preheat oven to 425°F.
  2. Toss cauliflower with olive oil, salt and pepper. Roast 15-20 minutes or until tender crisp. Set aside to cool completely.

  3. Whisk all dressing ingredients in a small bowl.
  4. Place cooled cauliflower in a large bowl along with remaining ingredients. Toss with dressing.
  5. Chill at least 2 hours before serving.

Two photos of Cauliflower salad in white bowls.

Baked Tilapia and Roasted Veggies

Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes! Light and tasty in every bite! 

Moist, tender juicy tilapia pieces make a meal that is filling and delicious. Have a healthy meal with all the flavor! Sheet Pan Garlic Lime Salmon Fajitas or Garlic Brown Sugar Glazed Salmon are more fish recipes that I would recommend!

This Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes! 

Baked Tilapia and Roasted Veggies

Hey guys! Melanie from Garnish & Glaze with a deliciously healthy dish to keep you on track with your resolutions to eat healthy. This Baked Tilapia and Roasted Veggies is one meal that has been helping keep me on track with my goal to eat more veggies and protein.

I have a hard time just snacking on raw veggies. Roasting them in the oven is super easy because I can just chop and toss them on the SAME pan as my protein. This works especially well with fish like in this Simple Salmon & Asparagus and Sesame Ginger Salmon & Broccoli. No babysitting, stirring, or dirtying another pot and everything is done at once.

How Do You Make Baked Tilapia?

  • Preheat oven to 400 degrees F.
  • Place veggies on [url:1]baking sheet[/url] and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, mix, and then push to the sides of the pan.
  • In a [url:2]small bowl[/url], mix remaining 2 tablespoons olive oil, lemon juice, garlic, parsley, red pepper flakes, and onion powder together. Place tilapia on pan between the veggies and rub the marinade on all sides of the fillets. Sprinkle tilapia with salt and pepper.
  • Bake for 12-15 minutes or until fish reaches 145 degrees F and flakes easily. Serve immediately with rice, pasta, or quinoa.

How Do You Prepare the Vegetables?

The veggies can be baked on the same pan as the tilapia as long as you cut them the proper thickness so that everything will finish cooking at the same time. Since carrots are firmer, they need to be cut thin. I like to use a mandolin which makes them all an even thickness. Squash or zucchini can be cut about 1/3 inch thick and broccoli florets should be cut into bite size one inch pieces.

Since the Tilapia is well seasoned, all you need to apply to the veggies  is a little bit of oil and salt and pepper. To add some carbs, serve this meal with rice (brown if you want to go healthier), orzo, or quinoa. Enjoy!

This Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes! 

What is Tilapia?

Tilapia is the common name for nearly a hundred species of cichlid fish from the tilapiine cichlid tribe. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water. Tilapia is a white fish that was traditionally found in Africa, but is now farmed in many countries including domestically. It is an excellent source of protein and a good source of vitamins and minerals. So not only is it good for you, but the fact that it is delicious is just a bonus!

How Many Calories is Baked Tilapia?

A 3-ounce serving of baked tilapia has about 110 calories, according to the USDA National Nutrient Database for Standard Reference. A 3-ounce serving of fish is about the size of a checkbook. This serving contains nearly 23 grams of protein and about 2.5 grams of fat.

What Temperature Should Tilapia Be Baked To?

If you have thick filets they make take up to 25 minutes to fully cook. If you aren’t sure the fish is fully cooked, you can check the internal temperature with an instant-read thermometer. Foodsafety.gov recommends cooking fin fish such as tilapia to an internal temperature of 145 degrees Fahrenheit.

This Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes! 

What is the Difference Between a Sheet Pan and a Cookie Sheet?

Cookie sheets and baking sheets are used interchangeably in recipes but there are differences. Both are rectangular, metal pans. Cookie sheets have one raised edge so cookies can slide off easily. Baking sheets have four raised edges, about an inch tall, and can be used for other purposes like roasting vegetables.

What Size is a Sheet Pan?

In American sizing, the full-size sheet pan is 26 by 18 in (66 by 46 cm), which is too large for most home ovens. A two thirds sheet pan (also referred to as a three quarter size sheet pan) is 21 by 15 in (53 by 38 cm). A half sheet pan is 18 by 13 in (46 by 33 cm); quarter sheets are 9 by 13 in (23 by 33 cm).

What Can Be Used Instead of a Sheet Pan?

You are welcome to a baking dish or aluminum baking dish, however, not all of the ingredients will fit in one baking dish. You may have to use two to accommodate the ingredients or half the recipe.

Can I use Aluminum Foil on the Sheet Pan?

Yes, you can use aluminum foil. Spray the foil with a bit of oil or use a paper towel to spread a little bit of oil to help the cookies from sticking. You can also use silicone baking sheets but they tend to be floppy. You have to butter or grease the foil to prevent the baked item from sticking to the foil. Use a silicone nonstick baking mat such as a Silpat. If you are baking on a flat tray, a silicone-based heat resistant baking sheet is usually a better alternative than parchment paper.

This Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes! 

Can You Use Cod Instead of Tilapia?

Yes! Cod works well with this recipe too! You will cook it the same.

Is This A Great Meal Plan Option?

Yes! I love making this on Sundays and putting one piece of Tilapia with a cup of vegetables for 4 days. It is a great go-to meal and lasts in the refrigerator for those 4 days.

To warm them up, I just use a microwaveable safe dish and heat for 2 minutes then turning the tilapia and stirring the vegetables. Heating for another 1 to 2 minutes until it is warm. If you are looking to reheat it in the oven, I recommend placing in an oven safe dish and preheating the oven to 350 degrees Fahrenheit and baking for about 8-10 minutes.

Looking For More Sheet Pan Recipes? Here are some to try!

This Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes! 

 

Baked Tilapia & Roasted Veggies

This Baked Tilapia and Roasted Veggies is a low calorie and high protein dish that comes together in less than 25 minutes!

  • 4 6 ounce tilapia fillets
  • 3 cups broccoli florets (cut into 1 inch pieces)
  • 1 1/2 cups carrots (thinly sliced)
  • 1 yellow squash (sliced)
  • 4 Tablespoons olive oil (divided)
  • 2 Tablespoons lemon juice
  • 1 Tablespoon garlic (minced)
  • 1 Tablespon fresh parsley (1 1/2 teaspoons dried)
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon onion powder
  • Salt & pepper
  1. Preheat oven to 400 degrees F.
  2. Place veggies on [url:1]baking sheet[/url] and drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper, mix, and then push to the sides of the pan.
  3. In a [url:2]small bowl[/url], mix remaining 2 tablespoons olive oil, lemon juice, garlic, parsley, red pepper flakes, and onion powder together. Place tilapia on pan between the veggies and rub the marinade on all sides of the fillets. Sprinkle tilapia with salt and pepper.
  4. Bake for 12-15 minutes or until fish reaches 145 degrees F and flakes easily. Serve immediately with rice, pasta, or quinoa.

[b]Alyssa Also Recommends: [/b] Want to make this even easier? Here are a few products that I LOVE: •[url:3]Nordic Wave Baking Sheet[/url] •[url:4]Finedine Mixing Bowls[/url] •[url:5]Utopia Kitchen Cooking Knives[/url]

World’s Best Green Bean Casserole

Green Bean Casserole is a classic, savory side dish that is favored by all! Filled with fresh mushrooms, garlic, parmesan and baked in a creamy sauce, there won’t be a green bean left with this freshly made casserole. 
This makes for a great side dish paired well with a delicious holiday dinner! Try this Classic Honey Glazed Ham, Garlic Butter Herb Prime Rib,  Spiced Rub Brown Sugar Pineapple Glazed Ham, or Slow Cooker Honey Garlic Mustard Glazed Ham.

Green Bean Casserole

Green Bean Casserole is a holiday side dish must make.  I have never been a green bean lover, but I can’t seem to get enough if this creamy side dish.  This recipe uses fresh mushrooms salted with onions and garlic which takes this green bean casserole to the next level with amazing flavor.  One of my favorite parts of this casserole is topping it with those crisp and tasty onions.

This recipe stands apart from all the rest with the fresh green beans, fresh sliced mushrooms, garlic, Parmesan Cheese and crispy onion strings!  This dish is always raved about at the holidays at our. dinner table.  I know that your family will love it just as much as we do!

How Do You Make Green Bean Casserole?

  • Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
  • Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook about 8 minutes until beans are crisp tender and drain.
  • Spray a 2 quart baking dish with cooking spray. Place the soup, mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl and stir to combine. Transfer mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.

Can You Use Canned Green Beans?

Okay, so let’s start with the star of the show: the green beans. I cannot even begin to tell you how much of a difference using fresh beans makes! Canned green beans tend to be mushy and tasteless once baked into the casserole, but using fresh beans cooked in chicken broth makes them perfectly crisp-tender and full of flavor! I promise once you use fresh, you will never go back to the can! I just grab a few big handfuls of beans, chop off the ends and cut them in half. You want them in about 1 1/2 inch pieces.

Can You Leave the Mushrooms Out of the Casserole?

Now there are very few things that could make this casserole any better, but the addition of fresh mushrooms… perfection! I’m a huge mushroom-lover, but if you’re not a big fan, just go ahead and leave them out. But seriously though… you should leave them in and feel good about doubling your veggie intake for the day.Green Bean Casserole with Mushrooms

Can You Make Homemade Crispy Fried Onions?

Now green bean casserole just would not be green bean casserole without those yummy little fried onions on top. It’s against Thanksgiving rules. But why buy those onions in a can when you can make your own? I LOVE making homemade crispy onion strings to add to casseroles, hamburgers, salads, and possibly even straight to my mouth. Dipped in ketchup. By the handful. They’re THAT good!

 

Can You Make Green Bean Casserole Ahead of Time?

Yes! You can make this casserole 24-48 hours in advance and keep covered in the fridge. Be sure to add the fried onions right before baking.

What Can You Substitute the Cream of Mushroom Soup with?

Even though I use all kinds of fresh and homemade ingredients in this dish, I still stick with the classic cream of mushroom soup to bind all the ingredients together. Yes, I could make a sauce from scratch (and you totally can!), but I love using the canned soup as a shortcut and quite frankly I’ll take all the help and shortcuts I can get during the holidays! I really hope you try this awesome side dish at your Thanksgiving meal because I promise you won’t be disappointed! I know I will be chowing down on a big plate of it on turkey day!

Need More Vegetable Side Dishes? Look at These!

Green Bean Casserole

Green Bean Casserole is a classic, savory side dish that is favored by all! Filled with fresh mushrooms, garlic, parmesan and baked in a creamy sauce, there won’t be a green bean left with this freshly made casserole. 

  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 1/2 cup onion (finely diced)
  • 8 ounce package button mushrooms (sliced)
  • 3 cups fresh green beans (ends removed and cut in half)
  • 3 cups low-sodium chicken broth
  • 10.75 ounce can low-sodium cream of mushroom soup
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • homemade crispy onion strings
  1. Preheat oven to 350 degrees. Melt butter in a large skillet over medium heat. Add onions and mushrooms and cook, stirring occasionally, until just tender. Add garlic and cook another 1-2 minutes, then remove from heat and set aside.
  2. Place green beans and chicken broth in a medium saucepan and bring to a boil. Cook about 8 minutes until beans are crisp tender and drain.
  3. Spray a 2 quart baking dish with cooking spray. Place the soup, mushroom mixture, green beans, Parmesan, salt, and pepper in a large bowl and stir to combine. Transfer mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, until casserole is heated through.

Adapted from Paula Dean Recipe Update 3/2019

Roasted Brown Butter Honey Garlic Carrots

Roasted Brown Butter Honey Garlic Carrots make an excellent side dish.  Roasted to tender perfection in the most incredible brown butter honey garlic sauce these will become a new favorite! 

These Carrots are paired well with any dishes and brings out a fresh new flavor that has a great combination. If you are looking for other side dish vegetables try these Garlic Parmesan Green Beans with Bacon, Parmesan Roasted Cauliflower or Garlic Herb Mashed Potatoes.

Roasted Brown Butter Honey Garlic Carrots

Roasted Brown Butter Honey Garlic Carrots

I recently went with some of my blog BFF’s to San Francisco.  We had such an amazing time touring the sites.  But lets be honest.  It is all about the FOOD when we travel!  One of my favorite places was Humphry’s Ice cream.  Their ice cream is so good that I would move to San Francisco just to be closer to it.  You will be blown away with their delicious and creamy ice cream.  We went there every single day that they were there.  My absolute favorite flavor had brown butter in the ice cream!

Brown butter is life.  I am convinced that it makes everything better. I knew I needed to create something with this perfect combination. I made these carrots only once and they turned out more than perfect. They are soft, a little crispy and had just the right amount of flavor to them. My family ate these carrots before we even finished sitting down together. They are simple to make and taste just as good!

How do you make Brown Butter Honey Garlic Carrots?

  • Preheat oven to 425 degrees. In a [url:1]medium saucepan[/url] add the butter and cook over medium high heat. Continue to [url:2]whisk[/url] for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
  • In a [url:3]large bowl[/url] add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a [url:4]large baking sheet[/url]. Season with salt and pepper.
  • Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.

Do Carrots Have to be Peeled before Cooking?

When it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat.Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.

Roasted Brown Butter Honey Garlic Carrots2

As I was trying to think of how to jazz up these carrots I knew that brown butter had to be involved.  Brown butter is just that extra step to adding a rich and nutty flavor to what you are making.  I combined this nutty buttery flavor with a little bit of sweet.  Plus garlic.  Garlic is also an amazing ingredient.  All of these things combine to bring you the best carrots of your life!

The carrots get tossed in this amazing sauce and then they roast in the oven.  I love to roast my veggies because it gives them a tender center and a crisp edge.  It only takes about 15 minutes until these carrots are done and they are going to really be the star of the dinner table.

They make such a perfect side to your next meal.  I promise that you will agree that these carrots are the best that you have ever had!

Can You Cook Carrots Ahead of Time?

Carrots may be prepared up to 3 days ahead to this point. Cover and refrigerate. Cook over medium-high heat, stirring and tossing constantly, until carrots are tender and well glazed, about 5 minutes.

How Do You Store Carrots?

Allow carrots to cool completely. Transfer the cooled carrots to an airtight container and cover with a lid. The carrots will store well for up to 2 days in the refrigerator.

Looking for More Side Dishes with Carrots?

4.6 from 14 reviews
Roasted Brown Butter Honey Garlic Carrots
 
Prep time
Cook time
Total time
 
Roasted Brown Butter Honey Garlic Carrots make an excellent side dish. Roasted to tender perfection in the most incredible brown butter honey garlic sauce these will become a new favorite!
Author:
Serves: 4-6
Ingredients
  • 2 pounds large carrots, cut into 2 inch pieces (baby carrots will also work)
  • ½ cup butter
  • 3 Tablespoons honey
  • 2 garlic cloves, chopped
  • salt and pepper
  • parsley, chopped for garnish
Instructions
  1. Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
  2. In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
  3. Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.
Notes
** I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes.

Alyssa Also Recommends:

Want to make this even easier? Here are a few products that I LOVE:

Nordic Wave Baking Sheet
Calphalon Cookware Set
Utopia Kitchen Cooking Knives

 

 

 

 

Sheet Pan Crispy Parmesan Garlic Chicken

Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus.  This is the perfect meal for your family! 

Sheet Pan Crispy Parmesan Garlic Chicken

This sheet pan chicken is crunchy on the outside and juicy on the inside.  It is a complete dinner made on just one sheet pan.  A full meal with just one dish to wash?  Sign me up.  Life has been so busy and I am trying harder to make meals for my family during the week, even on the busiest nights.  Crispy parmesan garlic chicken us one of my families favorite meals.  I have so many delicious crispy chicken recipes on my site like this crispy parmesan chicken with lemon garlic pasta, or this parmesan chicken with zucchini.  There is a lot of crispy chicken going on in our family and it is always a huge hit!

Can you make this crispy parmesan chicken in the skillet?

You can definitely cook this in the skillet.   Add 2 tablespoons oil to a medium-sized skillet.  Add the chicken to the pan and cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout.

Can you make this chicken in an airfryer?

You can cook the chicken in an airfryer at 180 degrees for about 30 minutes.

Watch a video on how to make Sheet Pan Crispy Garlic Parmesan Chicken here:


4.8 from 5 reviews
Sheet Pan Crispy Parmesan Garlic Chicken
 
Prep time
Cook time
Total time
 
Sheet Pan Crispy Parmesan Garlic Chicken is such an easy meal with crispy breaded chicken with potatoes and asparagus.  This is the perfect meal for your family!
Author:
Serves: 4-5
Ingredients
  • 4 chicken breasts
  • salt and pepper
  • 2 eggs
  • ¼ cup milk
  • 2 cups panko
  • 2 cups parmesan cheese, shredded
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon garlic powder
  • 1 Pound baby potatoes, I used both red and gold potatoes, quartered
  • 1 bunch asparagus, cut into 3rds
  • salt and pepper
  • 2 Tablespoons olive oil
Instructions
  1. Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper. Set aside
  2. In a shallow dish, whisk together egg and milk. In another shallow dish add panko, parmesan cheese, italian seasoning, and garlic powder.
  3. Salt and pepper the chicken and dredge them in the egg mixture and then coat them in the panko mixture. Lay them on your sheet pan.
  4. In two medium sized bowls add the asparagus and potatoes. Salt and pepper and toss with the olive oil. Lay the potatoes next to the chicken on the sheet pan.
  5. Bake for 15 minutes, then flip the chicken over and add the asparagus and continue baking for 12-15 minutes or until the chicken reaches an internal temperature of 165 degrees.

More crispy parmesan recipes:

Sheet Pan Crispy Cheddar Pork Chops

One Pan Crispy Walnut Chicken 

Pumpkin Pecan Pie Bars

All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars.  They are baked on top of a buttery shortbread crust and make one fantastic dessert!
pumpkinpecanpiebars

Fall is my favorite time of the year.  We have been having gorgeous weather here in Utah and we have been loving every minute.  We spend so much time at our neighborhood park.  My little girl (she’s not a baby anymore ? )  loves to spend all of her time there going on the  “wee wee”.  She is such a blast at the park and could stay there for hours.  I love the crisp fall air and the beautiful big trees in our park that have vibrant fall leaves.   It makes me sad that it will soon be cold and snowy and we will miss our days at the park.

I am soaking up all of my favorite things about fall while I can.  And as Thanksgiving is getting closer I am thinking of some delicious desserts that I can take.  Pumpkin pie is a must.  Pecan Pie is a must.  So it came to me…  I need to combine both!

All of the goodness of Pumpkin and Pecan Pie get fused together in this delicious dessert.  It starts with a buttery shortbread crust.  Then it is followed by a pumpkin pie layer and topped with a brown sugar pecan topping.  The brown sugar adds a caramel flavor as the bars cook.  And the result is pure fall perfection.

I especially love bars because they are perfect for cutting up and feeding to a crowd.  You are going to love everything about these delicious bars.  If you love pumpkin pie and pecan pie then you are going to go crazy for these!!

Watch a video on how Pumpkin Pecan Pie Bars are made here:


5.0 from 1 reviews
Pumpkin Pecan Pie Bars
 
Prep time
Cook time
Total time
 
All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
Author:
Serves: 12
Ingredients
  • Shortbread layer:
  • 1 cup all-purpose flour
  • ½ cup old-fashioned or instant oats
  • ½ cup packed brown sugar
  • ½ cup butter or margarine, softened
  • Pumpkin Layer:
  • ¾ cup granulated sugar
  • 1 can (15 oz.) canned pumpkin
  • 1 can (12 fl. oz.) Evaporated Milk
  • 2 large eggs
  • 2¼ teaspoons pumpkin pie spice
  • Pecan Layer:
  • ½ cup pecans, chopped
  • ¼ cup packed brown sugar
  • Whipped cream
Instructions
  1. To make the crust: Preheat oven to 350° F. Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
  2. To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
  3. To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.
Notes
Recipe Slightly adapted from Nestle

Pumpkin Pecan Pie Bars

All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars.  They are baked on top of a buttery shortbread crust and make one fantastic dessert!
pumpkinpecanpiebars

Fall is my favorite time of the year.  We have been having gorgeous weather here in Utah and we have been loving every minute.  We spend so much time at our neighborhood park.  My little girl (she’s not a baby anymore ? )  loves to spend all of her time there going on the  “wee wee”.  She is such a blast at the park and could stay there for hours.  I love the crisp fall air and the beautiful big trees in our park that have vibrant fall leaves.   It makes me sad that it will soon be cold and snowy and we will miss our days at the park.

I am soaking up all of my favorite things about fall while I can.  And as Thanksgiving is getting closer I am thinking of some delicious desserts that I can take.  Pumpkin pie is a must.  Pecan Pie is a must.  So it came to me…  I need to combine both!

All of the goodness of Pumpkin and Pecan Pie get fused together in this delicious dessert.  It starts with a buttery shortbread crust.  Then it is followed by a pumpkin pie layer and topped with a brown sugar pecan topping.  The brown sugar adds a caramel flavor as the bars cook.  And the result is pure fall perfection.

I especially love bars because they are perfect for cutting up and feeding to a crowd.  You are going to love everything about these delicious bars.  If you love pumpkin pie and pecan pie then you are going to go crazy for these!!

Watch a video on how Pumpkin Pecan Pie Bars are made here:


5.0 from 1 reviews
Pumpkin Pecan Pie Bars
 
Prep time
Cook time
Total time
 
All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
Author:
Serves: 12
Ingredients
  • Shortbread layer:
  • 1 cup all-purpose flour
  • ½ cup old-fashioned or instant oats
  • ½ cup packed brown sugar
  • ½ cup butter or margarine, softened
  • Pumpkin Layer:
  • ¾ cup granulated sugar
  • 1 can (15 oz.) canned pumpkin
  • 1 can (12 fl. oz.) Evaporated Milk
  • 2 large eggs
  • 2¼ teaspoons pumpkin pie spice
  • Pecan Layer:
  • ½ cup pecans, chopped
  • ¼ cup packed brown sugar
  • Whipped cream
Instructions
  1. To make the crust: Preheat oven to 350° F. Line a 9x13 inch pan with foil and lightly spray with cooking spray. Combine flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed until mixture is combined and crumbly. Press into the bottom of your 9x13 inch pan and bake for 15 minutes. Remove from the oven.
  2. To make the pumpkin layer: In a medium sized bowl combine sugar, pumpkin, evaporated milk, eggs, and pumpkin pie spice. Beat for about 1-2 minutes. Pour over crust. Bake for 20 minutes. Remove from oven.
  3. To make the pecan layer: Combine brown sugar and pecans. Sprinkle over the filling. Continue to bake for 15 -20 minutes or until knife inserted in center comes out clean. Cool completely and top with whipped cream.
Notes
Recipe Slightly adapted from Nestle

Avocado Chicken Salad

Avocado Chicken Salad is easy to make and you will never want to make your chicken salad without avocado again!  Perfect on a sandwich, croissant or served with tortilla chips!

Avocado Chicken Salad

I have a lot of recipes here on the blog.  A lot of really old ones that are SO good as well.  I decided that instead of bringing all new recipes, I was going to give the old ones a facelift and bring them back to life.  I use my website all of the time for our favorite recipes.  And this recipe is one of my go-to recipes.  Avocado chicken salad is one of my favorite things to make for lunch.  I stack it on whole wheat bread with romaine lettuce, tomato, and top it with sprouts and micro kale.

I made this recipe in the very beginning of the blog because my oldest son loves chicken salad sandwiches, especially to take in his lunch for school.  I decided to jazz it up a bit and add avocado and it has become one of our favorites and a lunchtime staple.

How do you make avocado chicken salad?

  • Start by using 2 cups of cooked and diced chicken.  Rotisserie Chicken or even canned chicken works great.
  • Add in diced avocado, mayonnaise, chopped cilantro, lime juice, and salt and pepper.  Mix together.
  • Use it to make a sandwich, or serve with tortilla chips.

What can I substitute mayonnaise with?

  • Greek Yogurt
  • Hummus
  • Pesto
  • Nut Butter

 

Tips for picking out the perfect avocados:

  • Squeeze the avocado.  Hold it in the palm of your hand and gently squeeze.  A ripe avocado should yield to firm, gentle pressure, but shouldn’t feel overly soft or mushy.
  • You can also check under the stem.  Peel back the small stem or cap at the top of the avocado.  If it comes away easily, and you find green underneath, it is ripe and ready to go.

More avocado recipes that you will enjoy:

Picture update 8/11/18

 

 

Avocado Chicken Salad
 
Prep time
Total time
 
Avocado Chicken Salad is easy to make and you will never want to make your chicken salad without avocado again!  Perfect on a sandwich, croissant or served with tortilla chips!
Author:
Serves: 4
Ingredients
  • 2 cups cooked and shredded chicken (about 3 chicken breasts)
  • ½ cup mayonnaise
  • 1 teaspoon freshly chopped cilantro
  • 1 large avocado diced
  • 2 tsp lime juice
  • ½ teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. In a medium sized mixing bowl, add chicken, mayonnaise, cilantro, avocado, lime juice, salt and pepper. Mix until combined.
  2. Serve in a sandwich or croissant or with tortilla chips.