Wintergreen Salad

I got the inspiration to make this salad from an airport. Yes, an airport. It’s based on a salad from Modern Market I had in the Denver Airport a few months ago. I had never heard of Modern Market, but after an indulgent weekend in Vail for my friend Trinian’s bachelorette party, it was an airport restaurant with salads on the menu, and a salad was necessary.

The salad exceeded expectations, I knew I had to recreate it. With the name Wintergreen Salad, I’ve been waiting until the holidays to get this post together. It’s hearty with the roasted fingerlings, but light with the citrus basil vinegarette. It also includes one of my favorite salad ingredients - dates!

Make it for lunch, make it for dinner, make it as a side for your Christmas dinner, I love love love this salad!

Wintergreen Salad adapted from Modern Market
Yields 6-8 for a side salad, 3-4 as an entree

Ingredients:
5 oz pre-washed box of mixed greens
3/4 lb. fingerling potatoes
1/4 cup green onions, chopped on a bias (2 stems)
1/2 cup dates, pitted and chopped (about 8 large dates)
1/2 cup walnut pieces, toasted
4 oz. goat cheese, crumbled
2 medium Granny Smith apples, thinly sliced

Dressing:
1/2 cup olive oil
1/4 cup white wine vinegar
2 Tbsp. freshly squeezed orange juice
1 bunch of fresh basil
large pinch of salt and pepper

Directions:
Start by roasting your potatoes. Slice them in half lengthwise and widthwise. On a rimmed baking sheet, toss in olive oil, salt, and pepper. Roast at 350 degrees for 15 minutes or until they tender.

While the potatoes are roasting, toast your walnuts in a saute pan over medium heat. Shake the nuts around in the pan to toast evenly, about 5 minutes. Don’t take your eye off of then, nuts can burn very quickly. Take off the heat and set aside.

Then, make the dressing. Combine all of the ingredients in a small food processor or blender until the basil is finely chopped. Add more salt and pepper to taste if needed.

To assemble, toss the greens with the goat cheese, walnuts, dates, apples, roasted potatoes and enough dressing to your liking. There will likely be leftover dressing! Top with chopped green onion and some fresh cracked black pepper.

*would be great with chicken or roasted salmon if serving as an entree

Annie

Ginger Cookies

Ginger Cookies are one of my most favorite Tucker family recipes. They are up there with my mom’s chili and hashbrown quiche. Hashbrown quiche needs to make it’s way to the blog soon now that I think about it.

Growing up, the first batch of ginger cookies signified the start of fall or the holiday season. I have vivid memories of coming home from school to my mom making ginger cookies and being genuinely so happy. Sneaking more bites of dough than the actual cookies.

The original recipe makes almost 7 dozen cookies. I am giving you half the ingredients because having 7 dozen cookies around isn’t good for anyone. I say that because you will make them and then realize you just ate 84 cookies, they are that good. However, if you are attending a holiday cookie swap, these are your cookies!!

The recipe couldn’t be simpler. No wet and dry ingredient separation. All the ingredients go into a mixer at once and you’re done!

Ginger Cookies
yields 30-32 cookies

Ingredients:
3/4 cup shortening, room temperature
1 cup of sugar
¼ cup molasses
1 egg
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground cloves
½ tsp. ground ginger
sugar

Directions:
Preheat your oven to 350 degrees. Grease with cooking spray or line baking sheets with parchment paper and set aside.

Place the first 9 ingredients in a stand mixer fixed with the paddle attachment. Mix on medium speed until the dough comes together, about 1 minute. Pour about 1/2 to 1 cup of sugar in a low dish or bowl. Roll dough into tablespoon-size balls, then roll in sugar. Place on a cookie sheet, 2 inches apart. Using the bottom of a drinking glass, flatten each ball of dough lightly.

Bake for 7-9 minutes. As usual, I stress not to over-bake cookies. These are ginger cookies, not gingersnaps meaning they are to be soft and chewy, not crisp and crunchy. Mine are perfectly done at 8 minutes.

Annie

Best Breakfast Casserole

I originally published this post in November 2018. After partnering with Happy Egg Co. I knew this was the perfect recipe to use with their Heritage Breed Eggs. I kept the post the same, but the recipe and photos have been updated. Enjoy!

With her permission, I’m so glad to be sharing the recipe for one of my best friend's family’s breakfast casserole. Madeline first introduced our group of friends to this casserole at our other great friend’s bachelorette trip in Austin back in May. It feeds a bunch (especially if you double it!!) and it is simply a crowd pleaser. I quickly asked for the recipe and have made it 4 times since.

We then made it for our big friend Memorial Day Lake trip, I made it again for a family trip to the lake, and then again for an early morning breakfast tailgate. And yet again this past weekend, for another early morning breakfast tailgate. It’s clearly great for all occasions. I must add that on the image of the recipe Madeline sent me, written above the recipe, the word Christmas is added to the title. “Christmas Breakfast Casserole.” Without a doubt this would make for the best holiday breakfast. Before the big meal on Thanksgiving or before the presents are opened on Christmas!

I’ve made just a few adaptations since making it multiple times now. I know butter the bread before slicing, use spicy sausage, and I’ve taken the mushrooms down from 4 oz to 2 oz. I love mushrooms, but not everyone does, so just a few here and there are perfect. Do not omit the mustard powder, I swear it’s the secret ingredient. And add a pinch of pepper, because I never make eggs without pepper!

Breakfast Casserole adapted from The O’Connors
serves 8

Ingredients:
1 lb. spicy sausage
6 eggs
2 cups whole milk
6 slices of white sandwich bread
1 1/2 cups shredded cheese (Colby Jack, Mexican Blend or Cheddar will work, Pepper Jack would be great too!)
2 oz mushrooms, stalks removed and thinly sliced
4 tbsp. salted butter
1 tsp. salt
1 tsp. dry mustard powder
pinch of pepper

Directions:
In a pan over medium, cook the sausage until brown. Drain and set aside. Beat eggs and milk together. Add salt and mustard powder and beat again. Spread 3 tablespoons of butter over the 6 slices of bread. Cut into cubes and add to wet ingredients and stir until bread is coated. Stir in the cheese, mushrooms, and sausage.

Butter a 9x13 baking dish with the remaining 1 tablespoon of butter. Cover with foil and refrigerate overnight. Bake at 350 for 40 to 45 minutes. Let stand for a few minutes before serving.

Perfect with a cup of coffee and as the original recipe states, “good with hot biscuits and fresh fruit!”

Annie

Thank you Happy Egg Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own. Grab a coupon for their heritage breed eggs here.

12 Halloween Inspired Recipes

When you aren’t eating fun-size pieces of candy, try one of these 12 spirited recipes. All perfect for you Halloween celebrations in some way!

1. Halloween Candy Compost Cookies
Doesn’t get more Halloween than these! Make them for your Halloween celebration or bake them after the holiday for a way to use up all the leftover candy you have lying around.

2. Double Chocolate Pumpkin Seed Cookies
For when you want to be festive, but aren’t a pumpkin person. These cookies use pepitas (pumpkin seeds) instead of actual pumpkin puree.

3. Pumpkin Bread
This is my family’s tried and true recipe. There’s not a better pumpkin bread out there, I’m sure of it.

4. Pumpkin Pecan White Chocolate Cookies
These cookies > candy this year.

5. Pumpkin Green Smoothie
The easiest way to sneak in some greens on a day centered around treats!

6. Pumpkin Spice Bulletproof Coffee
Fuel for your long day of tricking and treating!

7. Upside Down Pumpkin Crumb Cake
This recipe comes from my two friends Madison + Peyton, formerly Identical Ideals. These two actually re-designed my site!

8. Pumpkin Curry
It’s supposed to be cold in this area on Halloween. A bowl of pumpkin curry sounds like the best way to cozy up on Halloween night.

9. Halloween Slutty Brownies
Layer of chocolate chip cookie dough, a layer of seasonal orange oreos, and topped with a layer of gooey brownie. What could be better?

10. The Best Pumpkin Soup
Soup baked in a pumpkin? Sold.

11. Pumpkin Dip
My mom used to make this dip when I was little. It was the BEST treat to come home to after school. Now let me just add this to my list of TAB recipes that need to be updated…Killer filter Annie…

12. Creepy Crawling CCC’s
I just took my classic Perfect CCC’s and made little legs on the chocolate chips to make them look like spiders. Before baking place one chocolate chip point side down on the top of the ball of dough. I used Toll House dark chocolate chips for the bodies because they are little bigger than semi-sweet chips. Sprinkle with Maldon Salt and bake as normal. Melt 1/4 cup chocolate chips (helps if you add a tiny bit of ghee or coconut oil to the chocolate to make it easier to design with). Once the cookies have cooled, using a toothpick, dip the toothpick in the melted chocolate and then draw on three little legs on each side of the chocolate chip to replicate a spider!

Happy Halloween!
Annie

Turmeric Chicken Zoodle Soup

I originally published this post in January 2017. After partnering with CeCe’s Veggie Co. I knew this was the perfect recipe to use their zucchini noodles in and decided to update the post and photos. Enjoy!

I first developed this recipe in January 2017 right after being gifted a spiralizer for Christmas. While a spiralizer is a great invention, I can’t say I’ve used it much since, well, January 2017. Sorry Santa *cough mom and dad cough*. It was all bright shiny and new at the time, but it’s a bit of a chore to pull out when I’m trying to make an easy dinner.

Enter CeCe’s Veggie Co. They have created packs of already spiralized zucchini, sweet potato, butternut squash, beets, riced cauliflower and more. I’m usually not one to buy pre-cut vegetables or fruit, but this is one I can get behind. I’m willing to pay a little extra for a healthy swap from the traditional noodle and of course for the convenience.

I love using CeCe’s Zucchini Spirals in this soup instead of weighing down what could be a healthy soup with starchy noodles. The turmeric addition gives it that quintessential yellow color and is an added boost to what people think of as a cold-curing meal. Turmeric is anti-inflammatory meaning it helps soothe sore muscles, stomach aches, helps with cramps and bloating, and is a natural detoxifier of the gut. Warning, be careful when using turmeric because it can stain everything! Wash your pots and pans immediately after using them. I’ve been left with a neon yellow woden spoon from the recipe that I’m not sure I can salvage.

Turmeric Chicken Zoodle Soup adapted from Damn Delicious
yields 4-6 servings

Ingredients:
2 Tbsp. olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks or 1 rotisserie chicken, shredded
salt and pepper
3 cloves garlic, minced
1 small yellow onion or 1/2 a large onion, diced
3 carrots, peeled and sliced
3 stalks celery, sliced
1/2 tsp. ground turmeric
1/2 teaspoon dried thyme
4 cups chicken bone broth
1 cup water
1 package CeCe’s Organic Zucchini Spirals (or 3 zucchini if you are spiralizing yourself)
Juice of 1 lemon
1 sprig fresh rosemary, some leaves reserved
2 Tbsp. chopped fresh parsley leaves

Directions:
This soup comes together quickly so you want everything ready to go. Start by dicing your chicken (or shredding if you are using a rotisserie chicken) and veggies.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season diced chicken breasts with salt and pepper. Add chicken to the stockpot and cook until golden, about 6-8 minutes. Remove from pot and place on a plate to set aside.

Add the remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 5-6 minutes. Stir in the turmeric, thyme and add the sprig of rosemary. Let simmer until fragrant, about 1 minute.

Add in chicken stock and 1 cup of water; bring to a boil. Stir in zucchini noodles* and chicken; reduce heat and simmer until zucchini is tender, about 3-5 minutes. Stir in lemon juice and season with salt and pepper to taste.

Remove the sprig of rosemary. Serve garnished with extra rosemary and parsley, if desired.

*If you are meal prepping this soup, omit adding your zucchini noodles until right before you serve. When ready to serve, ladle your soup into a bowl and add a handful of zucchini noodles. As you reheat the soup the zucchini will become tender. The soup will stay good for one week in the fridge.

Annie

Thank you Cece’s Veggie Co. for letting me work with you. While I was compensated for this post, all thoughts and words are 100% my own.