Perfect Basil Pesto (THM S)

Wondering what to do with that beautiful, blooming (overflowing?) basil? Pesto is one of my favorite ways to preserve fresh basil. It uses a TON of fresh basil at once, and pesto can be used in a myriad of ways.

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Red, Wine, & Bleu Burgers (THM S)

Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.

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This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.

Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.

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My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.

Before tossing your burgers onto the grill or sauté pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.

I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.

While the burgers are cooking, make the bleu cheese sauce.

Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.

When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).

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You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!

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The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.

The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]

These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.

 

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Red, Wine, & Bleu Burgers (THM S)

  • Servings: 4-6
  • Time: 15 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

    For the burgers:
  • 2lbs ground sirloin
  • 3 scallions, thinly sliced
  • 1 1/2 Tbsp salt-free all purpose seasoning
  • 2 tsp Worcestershire sauce
  • 1/2 c dry sherry, or other dry red wine
  • salt and pepper
  • For the bleu cheese sauce:
  • 1/4 c sour cream
  • 1/4 c bleu chesse crumbles
  • 4-6 dashes hot sauce
  • salt and pepper
  • half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

  1. Preheat a large skillet or grill over medium-high heat.
  2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
  3. Cook for about 4-5 minutes on each side, turning only once.
  4. While the burgers cook, prepare the bleu cheese sauce.
  5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
  6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Easy Greek Tzatziki (THM FP)

Tzatziki is incredibly versatile. Use it as a topping for a burger, salad, or as a dip for meat and veggies. The good news is, it’s also easy to make.

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Tzatziki is refreshing and takes just minutes to make.

I always used 0% fat plain Greek yogurt in my recipe, because you can use it with any THM meal.

For the cucumbers, I like to use hothouse cucumbers as they usually have less water than others. I lightly skin them, cut out the seeds, and finely dice.

Next, zest and juice the lemon. Add the parsley, dill, salt, and pepper and you’re done! Refrigerate for about 30 minutes prior to enjoying, so that the flavors have a chance to come together.

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It is so creamy and delicious! The yogurt has a tang, while the lemon delivers a punch of freshness. The cucumbers are crunchy and refreshing. And the herbs tie it all together with brightness.

It’s perfect on salads, burgers, as an appetizer dipper, or as a sauce for meat and fish.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Greek Tzatziki (THM FP)

  • Servings: Makes 1/2 cups
  • Time: 5 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients



– 1 1/4 c nonfat plain Greek yogurt
– 1/3 c finely diced hothouse cucumber
– zest and juice of 1 lemon
– 3 Tbsp chopped fresh parsley
– 1 Tbsp chopped fresh dill
– salt and pepper

Directions

  1. Combine all ingredients in a small bowl and refrigerate for at least 30 minutes before serving.
  2. Store in the fridge for up to 1 week.

5-Minute Hot Fudge Sauce (THM S)

You will not believe that you’re only 5 minutes and 6 ingredients away from rich, decadent hot fudge.

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I haven’t had hot fudge in years, and I either forgot how good it was or homemade just blows everything else out of the water.

I decided to try an easy method using ingredients I already had on hand: cocoa powder, butter, cream, and sweetener. I simply combined the cocoa powder and sweetener with heavy cream in a small skillet, whisking until the cream became hot (but not bubbling). I then whisked in a stick of cubed salted butter (normally I do unsalted for baking, but this was all I had and it worked perfectly), vanilla extract, and caramel extract. Keep whisking until the sweetener dissolves, and the mixture is nice and smooth.

You may be thinking that the caramel extract is weird, but trust me when I say it makes the sauce. I had the sauce made without it, and thought, “It’s missing something. More cocoa powder? Vanilla?” Kept thinking, and eventually came to caramel extract. It’s a small amount, so it doesn’t taste of caramel, it just adds a nice background flavor and depth.

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Don’t skimp on the cocoa powder here, make sure you use something good [because, hello, this is a chocolate recipe]. The brands I’ve tried and really enjoyed are Guittard, Ghiradelli, and Pernigotti.

To store the hot fudge, just cool it and store in a pint mason jar, or any container with a lid. It will harden in the fridge, but that’s to be expected. I played around with reheating it, and the best method I found was to reheat a few tablespoons in a small sauce pan on the stove. You can try it in the microwave, however in my testing it didn’t reheat well in the microwave (my best guess is that it scorches the chocolate, causing the mixture to separate).

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This sauce is glorious – it’s thick, rich, gooey, chocolaty. Frankly, it tastes like a liquid brownie and it’s the most fantastic thing in the world. Put it on ice cream, a spoon…cardboard, and it will taste amazing.

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Try it over my Fat Bomb Vanilla Bean Ice Cream for an easy, extra special treat!

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

5-Minute Hot Fudge Sauce (THM S)

  • Servings: Multiple; Makes about 1 pint
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Whisk the cocoa, sweetener, and cream in a small sauce pot over medium-low heat until the cream is hot, but not bubbling.
  2. Whisk in the cubed butter and extracts.
  3. Continue whisking over low heat until the sweetener is fully dissolved.
  4. Cool slightly and store in the fridge. Reheat single servings on the stove as needed.

Sweet & Spicy Paleo Barbecue Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

You are going to love how quick, easy, and flavorful this barbecue sauce is!

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Growing up in the South, with family who knows their way around barbecue, I know barbecue sauce to be a little on the sweet side with a kick.

The ingredients are pretty straight forward, and it only takes about 30 minutes for this to cook down.

This sauce is perfect to throw together as your dinner cooks, or as a make-ahead, because this sauce only gets better with time.

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It’s perfectly dippable or spoonable, and has just the right amount of spice.

Sweet & Spicy Barbecue Sauce (THM FP)

  • Servings: Makes 1 pint of sauce
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a medium sauce pot and cook uncovered over medium heat until it reduces by about 2/3 and is slightly thickened.
  2. Serve warm or cool and store in an enclosed container in the fridge for up to 6 weeks.

5-Ingredient Easy Strawberry Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This strawberry sauce is not only easy to make, it’s versatile. I’ve used this sauce on top of PB&J pancakes, ice cream, AND I also used it in my upcoming recipes – a no-bake pie and strawberry cupcakes.

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My family and I went strawberry picking over the weekend, and we picked 3 gallons of strawberries. 3. GALLONS. I started dreaming up all the strawberry things I could make with all these beautiful, fresh berries: cupcakes, ice cream, pie, cobbler.

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Everyone I asked was saying, “Freeze them!” However, I had JUST gotten my big Costco bag of strawberries a week prior, and I have no room in my freezer right now, so that idea was a no-go. Then I had the idea for this strawberry sauce – something that can easily blend into other recipes, and still preserve the strawberries.

The crowning glory was this used a lot of strawberries at once, and took just a little bit of effort.

In a medium sauce pot, combine the cut strawberries, lemon zest and juice, a pinch of salt, and Pyure or THM Gentle Sweet. I like using lemon with the strawberries because the tart lemon helps break up the sweetness of the berries.

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After a few minutes on the heat, the strawberries start to release their juice. The more they cook down, the more juice they release.

When you have an equal amount of juice to berries, sprinkle on the xanthan gum and whisk. Whisking helps to combine the xanthan gum with the strawberry juice, and break up the berries.

Continue cooking on low heat, whisking occasionally until it’s the thickness you desire. When you’re done, it should look similar to this.

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You can add a few drops of liquid stevia at the end, if it’s needed, but I found this sauce perfectly sweet.

Spoon the sauce into a pint mason jar and keep in the refrigerator for immediate use, or freeze for later.

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Like I said, this sauce wears many hats – it can be a condiment, a filling, or give your baked goods a berry good boost (see what I did there ^_~).

We had a blast picking these strawberries, and we’ll be enjoying them for weeks to come. If you have a strawberry farm near you, get out there and get picking!

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Strawberry Sauce (THM FP)

  • Servings: Makes about 1 pint of sauce
  • Time: 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine the berries, lemon zest and juice, salt, and sweetener in a medium sauce pot of medium-low heat. Keep stirring while the berries heat up and release their juice.
  2. When the berries release a good amount of their juice, whisk in the xanthan gum. Continue cooking on low, whisking occasionally until the sauce reaches your desired consistency.
  3. Remove from the heat and cool before adding to your storage container. Refrigerate for immediate use, or freeze for later.

Teriyaki Chicken and Shiitake Lettuce Wraps (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

This will probably make me sound weird, but I don’t care – I love lettuce. All of it: leafy, crunchy, green, grassy lettuce. [Maybe I’m half rabbit?] It’s so versatile and refreshing, plus it’s AWESOME for you.

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I used ground chicken as the protein for these wraps, but you could also use ground turkey or pork, if that’s your thing. I find chicken to be a “blank canvas” that you can make into pretty much anything. I sautéed  it with onions, garlic, shredded carrots, and shiitake mushrooms, then seasoned it with mild curry powder and ground coriander. At the end, I added a few chopped water chestnuts for more crunch factor.

I tossed it all in one batch of my paleo Teriyaki Sauce for a flavorful, slightly sweet and mildly spicy finish.

Lettuce is the crispy, crunchy vehicle for the savory, flavorful chicken and mushroom stuffing. And don’t be fooled – if you choose a lettuce with large enough leaves, you can really pack it in there. I had some leftover iceberg that I used for these, which worked perfectly because the leaves are big, sturdy, and foldable. But, really, the sky’s the limit on what you could use – green leaf, butter lettuce, red leaf, romaine, you could even use cabbage leaves!

This was also an awesome make-ahead meal for lunch or dinner. All I had to do was gently heat up the chicken mixture, put it into my lettuce leaves and top it – SO EASY. Same thing can be done for lunch – just keep the chicken mixture and lettuce/topping separate so that nothing gets soggy or wilted. Toss it together at the last minute, and enjoy!

Since this is a THM FP, it’s low in both carbs and fat so you can make it what you want. Pair it with some fluffy brown rice and veggies for an E meal. Have an extra wrap for a light S. Pair is with some peanut satay zoodles for a Deep S.

Chicken & Shiitake Lettuce Wraps (THM FP)

  • Servings: 4-6
  • Time: 30 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1lb ground chicken
  • 1/2 small red onion, diced
  • 3 oz shiitake mushrooms, stems removed, diced
  • 1/2 medium carrot, finely grated
  • 1/4 c chopped water chestnuts
  • 1 clove garlic, minced
  • 1/2 tsp mild curry powder
  • 3/4 tsp ground coriander
  • 1 batch of Paleo Teriyaki Sauce
  • Lettuce of choice (I used iceberg leaves)
  • Toppings of choice: fresh sliced radishes, bean sprouts, alfalfa sprouts, cilantro, chili sauce, scallions, etc.

Directions

  1. Heat a large, deep sauté pan over medium heat with a spritz of coconut oil spray. Brown the chicken, breaking it up with the back of a wooden spoon or spatula, and season with curry powder, coriander, salt, and pepper.
  2. Add the mushrooms, onions, garlic, and carrots and continue cooking until onions are soft.
  3. Turn off the heat, add the chopped water chestnuts, and toss everything in the Teriyaki Sauce.
  4. Cool the mixture slightly before filling your lettuce cups with it to prevent wilting. Enjoy!

Easy Paleo Teriyaki Sauce (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Teriyaki Sauce is incredibly easy to make and so versatile. Use it for lettuce wraps, stir fry, burgers, salads, and more! This recipe uses just 5 easy ingredients, and it comes together in about 5 minutes. How easy is that?

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The base of this sauce is Raw Coconut Aminos. If you’re unfamiliar with coconut aminos, it’s simply coconut sap (which is sugar free, gluten free, low glycemic, and soy free) which is an abundant source of different amino acids. You use it just like you would soy sauce, and it has 65% less sodium than soy sauce. It’s also non-GMO! If soy doesn’t bother you, you can also sub Bragg Liquid Aminos, which is also gluten free, low glycemic, and non-GMO.

Into the aminos, you grate one clove of garlic and about 1/2 an inch of fresh ginger. I always use a fine hand grater for grating things like ginger and garlic. It always cuts it small, and you can grate it straight into your bowl/pan/whathaveyou. Just makes life a touch easier.^_~ I also have a great trick for grating ginger – ginger is a root and tends to be tough to grate when it’s at room temperature. So, when I bring home a root of ginger from the store, I cut it down into 1-inch pieces (no need to peel, the grater will take care of that), place it in a sandwich bag, and throw it in the freezer. Frozen ginger is MUCH easier to grate – it almost looks like snow when you grate it into your dishes. Plus, keeping it in the freezer prevents it from going bad before you have a chance to use it. Bonus!

Finally, throw in one packet of Truvia, because Teriyaki sauce is always a little sweet, then whisk in a little xanthan gum.

Place the mixture into a small sauce pan, and heat on low until it’s thickened. Really, it’s that easy!

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You can use it right away, or place it into an airtight container for later use.

Paleo Teriyaki Sauce (THM FP)

  • Servings: Multiple, Make 1/2 c sauce
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a small sauce pan set over low heat.
  2. Heat through gently, whisking occasionally, until sauce is thickened. Remove from heat and use immediately or cool before storage.

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Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Let it be known that I am a bacon fiend. I eat bacon morning, noon, and night. When I discovered the glory of homemade jalapeño poppers using bacon – shut the front door!

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I’ve seen many bloggers make these poppers before – this isn’t new. However, I almost never see a sauce with them. Ranch, I know, is probably a favored staple. While I have a very special place in my heart for ranch, I much prefer a sauce with some heat.

Enter: Sriracha.

If you haven’t been introduced to the glory that is Sriracha, you need to get on it. It packs the heat of chiles minus the vinegar-y flavor you get with hot sauce. Even my kids love Sriracha! [Side note: My older toddler, who loves all things spicy (totally my kid) was all over these poppers. Even my younger one was digging them – more like, he was taking the bacon off the jalapeño and dipping it in the sauce, but I still count that as a win.]

The crowning glory of this appetizer is that it’s insanely easy to make. The poppers take just 3 ingredients, and the sauce is 3 ingredients. How easy is that?

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For the poppers, you’ll need a baking sheet with a rack or a broiler pan and some toothpicks. It’s best to use a rack when cooking bacon in the oven, because it will crisp faster and all the grease drops into the bottom pan (i.e. no soggy poppers). Also, the toothpicks help keep the bacon firmly wrapped around the pepper.

First, you’ll have to clean 6-10 fresh jalapeños. Believe it or not, I have a fantastic trick for cleaning these in a flash without getting the pepper heat all over your hands/nails/everywhere.

It involves this little gadget: a grapefruit spoon.

A grapefruit spoon for jalapeños? But how?!

Easy.

Cut the top off of pepper, and slice it in half lengthwise. Hold the pepper by the small end. Place the serrated tip of the spoon against the inside of the pepper, grip firmly, and drag it down the pepper until the ribs and seeds are removed.

BOOM. And no hot pepper juice under your nails to burn your face off later.

Next, prepare the softened cream cheese with some salt and pepper. Spoon it straight into the pepper, wrap in bacon, and secure with toothpicks.

Place the poppers into a baking sheet with a rack, or broiler pan fitted with a rack, and bake at 375 for about 15-20 minutes.

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You’ll notice the sauce is a bit of a hodgepodge. The reason for this is because I was down to the last bits of my jelly and sriracha. However, there’s a bonus to that because I shook the sauce right inside the jelly jar in order to get as much of that flavor as I could. Saves me a bowl and whisk to wash!

In a small bowl, or jelly jar, combine the strawberry and raspberry all fruit spread, water, sriracha, and xanthan gum. Shake and adjust as necessary to get the texture and sweetness you desire.

Can it really be that easy? Yes. It can.

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Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (THM S)

  • Servings: Makes 1-2 dozen
  • Time: about 30 mins
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 6oz softened cream cheese
  • 8 fresh jalapeños, halved and cleaned
  • 8 slices thick-cut bacon, cut in half
  • salt and pepper
  • 2 tsp strawberry all fruit spread
  • 1-2 tsp Sriracha
  • 1 Tbsp raspberry all fruit spread
  • 1/8 tsp xanthan gum
  • 2-3 Tbsp water

Directions

  1. Preheat oven to 375.
  2. In a small bowl, season the softened cream cheese with salt and pepper.
  3. Begin spooning the cream cheese into the halved jalapenos. Wrap with half a bacon strip, and secure the ends with toothpicks.
  4. Place the wrapped poppers onto a baking sheet fitted with a rack, or a broiler pan.
  5. Bake the poppers at 375 for about 15-20 minutes.
  6. While the poppers are baking, make the dipping sauce. Combine the all-fruit spreads, Sriracha, and xanthan gum in a small bowl. Add water 1 Tbsp at a time until it reaches your desired consistency.
  7. Enjoy immediately. [While they last!]

Quick Thanksgiving Side Dishes

Thanksgiving is just a few days away, and we’re all busily planning our menus. This is actually our first year having our own meal at home, as a family of four. I’m not a huge fan of the more traditional sides (pretty much any side that can be deemed a “casserole”).

There are a few staples like mashed fauxtatoes, stuffing/dressing, and some veg which I will likely keep on my menu this year. However, my husband and I disagree on cranberries. He loves them, and I have never been a fan of traditional cranberry jelly. So, I made him a deal – I told him I would make the cranberries he loves, but not from a can.

Growing up, we had pretty traditional Southern sides like green beans with bacon, collard greens, and mac and cheese. If I can be really honest, they aren’t exactly my favorites. Don’t get me wrong, I am a veggie gal unlike no other, but I dislike mushy vegetables. Plus, who wants to spend literally hours cooking a green bean? Not this girl.

So, I give you delicious Thanksgiving sides in 30 minutes or less.

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Whole Berry Cranberry Sauce (THM FP)

  • Servings: 4-6
  • Time: 10-12 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 12oz bag fresh cranberries
  • zest of 1 lemon
  • zest of 1 orange
  • 1 palmful (about 1 Tsp) ground coriander
  • 1/4-1/2 tsp orange extract*
  • 1 1/2 c water
  • 1/4 c Pyure or Gentle Sweet*
  • Pinch of pink salt

Directions

  1. In a large sauce pan, simmer the cranberries, water, sweetener, salt, and both zests over medium heat. Bring to a boil, and reduce to simmer until cranberries begin to burst and the sauce thickens (about 5-7 minutes).
  2. Simmer until it reaches the desired consistency. Remove from the heat. Add the coriander and orange extract. Serve immediately.
  3. *NOTES: I used closer to 1/2 tsp of orange extract, because I like the flavor and it cuts the bitterness of the cranberries. You can always add more sweetener, if you like a sweeter sauce. I enjoy mine on the tart side, and my measurement reflects that.


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Roasted Brussels Sprouts with Pancetta (THM S)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1-lb bag fresh brussels sprouts, ends trimmed and halved
  • 1/2 c diced pancetta*
  • 1/2 c chicken or vegetable broth
  • salt and pepper

Directions

  1. Saute the pancetta over medium heat until it begins to crisp. Add the brussels sprouts, and continue sauteing until the brussels begin to soften.
  2. Add the chicken broth, salt and pepper. Simmer over medium heat until the sprouts are cooked, and the broth has evaporated. For crispy sprouts, keep sauteing another 3-4 minutes. Serve immediately.
  3. *NOTES: Pancetta is bacon’s Italian cousin. It renders the same as bacon, however isn’t smoked. If you prefer bacon, you can use that here instead.


What sides are on your Thanksgiving menu this year?