Smoked Turkey & Wild Rice Salad

Somehow, the month of November has just flown past, and Thanksgiving is right upon us! I absolutely love all the traditional foods of Thanksgiving - sweet potato casserole, green bean casserole, homemade rolls, and especially pumpkin pie!

I love chowing down leftover turkey sandwiches, but sometimes it's fun to switch it up a bit. Today, I've got a Smoked Turkey & Wild Rice Salad that is a great way to use up that leftover turkey. It's a delicious salad packed with nutritious greens, whole grain wild rice, and a bright citrusy dressing. Dried cranberries, feta cheese, and buttery cashews add some extra pops of flavor.


It's a cinch to put together, too. (I threw it together in less than 20 minutes with my 1-year-old at my feet. How's that for multi-tasking??!)

The dressing: juice from a lemon and an orange, some olive oil, and salt & pepper. Shake it up!


The salad: spinach or greens of some sort, cooked wild rice, diced squash (or apples), diced turkey, dried cranberries, sliced red onion, cashews, and feta cheese.



Add your dressing and toss everything together! Start with just about half the dressing and add more as needed. If you're really in a pinch, you could use a nice bottled balsamic vinaigrette.


Smoked Turkey & Wild Rice Salad

Servings/Yield: 4-6 servings

  • For the dressing:
    • juice of 1 lemon
    • juice of 1 orange
    • cup olive oil
    • salt & fresh ground pepper , to taste
  • For the salad:
    • 6 cups greens blend
    • 2 cups cooked wild rice
    • 2-3 cups diced turkey meat
    • 2 cups diced & roasted squash (or diced fresh apples)
    • ½ cup dried cranberries
    • ½ cup sliced red onion
    • ½ cup crumbled feta cheese
    • ½ cup cashews


1. Combine all dressing ingredients in a jar or container with tight lid; shake until smooth. Add salt & pepper to taste.

2. Toss all salad ingredients in a bowl. Drizzle with the dressing and toss to combine. (Start with half the dressing and add more as needed.) The salad can be served warm or cold.

Source: adapted from Pinch of Yum

Gnocchi Mac & Cheese with Crispy Kale

There's nothing quite like a warm bowl of gooey mac & cheese, am I right?! My aunt Marti makes the BEST macaroni & cheese - complete with an entire brick of Velveeta cheese. I'm looking forward to Thanksgiving just thinking about it. Today, I've got a great side dish for your Thanksgiving celebration next week. It's a comforting casserole and veggie side, all in one! Gnocchi Mac & Cheese with Crispy Kale combines soft potato dumplings with a rich creamy cheese sauce and garlicky roasted kale. The texture combination is unreal! Crispy kale with the soft gnocchi... so good! IMG_2912 Start by prepping your kale. Cut out the stems and tear the leaves into small pieces. Add the kale pieces to a bowl, and drizzle with olive oil. Massage it with your hands about a minute or so, until it starts to breaks down. Spread half of it out on a baking sheet, season, and roast at 375*F for 15-20 minutes until crispy. IMG_2906 IMG_2908 While the kale roasts, whip up a basic cheese sauce - complete with fontina, white cheddar, AND Parmesan. 'Tis the season for cheese! Once the kale is done, combine the sauce with the gnocchi and kale. Pour the mixture into a baking dish, and top with some breadcrumbs and the remaining kale. Bake the gnocchi another 15-20 minutes until the kale is crispy. IMG_2910 Let me just admit... this is the first time I've prepared kale and actually enjoyed it. Of course, it was combined with over a pound of cheese and gnocchi, but mmmm it was good.

Gnocchi Mac & Cheese with Crispy Kale

Yield: 4-6 servings

  • 1 head kale
  • 2 tablespoons olive oil
  • salt & fresh ground pepper, to taste
  • ¼ teaspoon garlic powder
  • 2 lbs potato gnocchi
  • tablespoons unsalted butter
  • tablespoons flour
  • cups whole milk
  • ¾ cup heavy cream
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground mustard powder
  • 6 oz fontina cheese, freshly grated (1½ cups)
  • 6 oz white cheddar cheese, freshly grated (1½ cups)
  • 3 oz parmesan cheese, freshly grated (3/4 cup)
  • ¼ cup panko breadcrumbs


1. Preheat oven to 375*F. Remove stems from kale and tear the leaves into small pieces. Toss in a bowl with the olive oil; massage with your hands until kale breaks down and becomes noticeably smaller in size. Place half of the kale on a baking sheet and sprinkle with salt, pepper, and garlic powder. Roast 15-20 minutes, tossing halfway through, until crispy.

2. Cook the gnocchi as directed on package.

3. While the gnocchi is cooking, prepare the cheese sauce. Melt the butter in a large saucepan or skillet over medium heat. Whisk in the flour to create a roux; cook 2-3 minutes until the roux is golden and fragrant. VERY slowly, whisk in the milk and cream, just a bit at a time, until the mixture thickens. Whisk in the nutmeg and mustard powder until smooth.

4. Reduce the heat to low, and add the cheese one handful at a time, whisking until melted and smooth. Season with salt & pepper to taste.

5. Stir in the cooked gnocchi and roasted kale. Transfer the mixture to a baking dish and sprinkle with the panko breadcrumbs. Top with the remaining unroasted kale.

6. Bake at 375*F for 15-20 minutes, until the cheese is bubbly and the kale is crispy.

Source: adapted from How Sweet It Is

Roasted Veggie Chickpea Salad

It's that time of year... the weather is getting colder and the days are getting shorter. My desire to eat salads is lessening by the day. My secret to eating vegetables in the winter months? Roast them! Roasted Veggie Chickpea Salad is a great way to pack in those vegetables without eating a bowl of 'rabbit' food. IMG_2575 Tomatoes, onion, and corn are roasted until tender and caramelized in the oven. The veggies are then combined with protein-packed chickpeas, feta cheese, fresh basil and a light balsamic dressing. I love how roasting really brings out the different flavors of the veggies, especially the sweetness of the tomatoes. IMG_2570 We loved this salad over a bed of spinach, scooped up with tortilla chips. It was also delicious wrapped up in a whole grain tortilla. Enjoy! IMG_2573

Roasted Veggie Chickpea Salad

  • 2 cups grape tomatoes, halved
  • 1 jalapeno , seeded & finely diced
  • ½ red onion, diced
  • 1 small frozen corn, bag
  • 1 tablespoon minced garlic
  • 3-4 tablespoons olive oil
  • salt & fresh ground pepper , to taste
  • 2 15-oz cans chickpeas, rinsed & drained
  • 1 package feta cheese, crumbled
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons honey
  • 3 tablespoons fresh basil, finely chopped

1. Preheat oven to 400*F. Place tomatoes, jalapeño, onion, corn, and basil on a baking sheet. Drizzle with 1-2 tablespoons olive oil; toss to combine. Season with salt & pepper. Roast 25-30 minutes, until tender.

2. In a large mixing bowl, combine chickpeas, feta, and roasted vegetables. In a small bowl or jar, mix 2 1/2 tablespoons olive oil, balsamic vinegar, and honey. Whisk or shake to blend until smooth. Pour dressing over vegetable mixture and toss to combine. Add fresh basil and toss to combine. Serve at room temperature or chilled.

Source: adapted from Annie's Eats

Jalapeno Popper Baked Chicken

BBQ Bacon Jalapeno Poppers are one of my all-time favorite appetizers. I could eat a whole plate of them! They're not the healthiest, so I set out to create a main dish meal that mimics the same flavors.

Jalapeno Popper Baked Chicken takes my favorite appetizer and turns into a healthy chicken dish. Chicken breasts are stuffed with a cream cheese-cheddar-jalapeno-bacon mixture, and then coated with a crispy panko coating and baked until golden brown. I served them up alongside some roasted potatoes and broccoli, and they were a hit!

Start by browning up 2 slices of bacon. (Yes, just 2! Just to get a little bacon flavor.)


Save a little bacon grease in the pan, and saute a few diced jalapenos to give them some color.


To mix up the filling, combine low fat cream cheese, shredded cheddar, the cooked bacon and jalapenos, and some green onions. Divide it up evenly between 4 flattened chicken breasts.


Very carefully, roll each chicken breasts up, securing the filling inside with a few toothpicks.


Drizzle each chicken roll-up with olive oil and lime juice, and coat with panko crumbs. (Yes, I made a mini version for my 11-month-old! He loved it!) IMG_2658

Bake at 425*F until golden brown and chicken is cooked through, about 30-35 minutes.

Serve with BBQ sauce for dipping!IMG_2667

Jalapeno Popper Baked Chicken

Servings/Yield: 4 servings

  • 2 slices thick cut pepper bacon, diced
  • 2 finely diced jalapenos, seeds removed
  • cup reduced fat cream cheese
  • ½ cup shredded cheddar cheese
  • ¼ cup diced green onions
  • 4 boneless skinless chicken breast, (about 1.5 lbs)
  • salt & fresh ground pepper , to taste
  • ½ cup panko bread crumbs
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • nonstick cooking spray


1. Cook bacon over medium heat until crisp. Remove bacon to drain on a paper towel-lined plate. Leave about 1 tablespoon bacon grease in the pan, and add diced jalapeños to the pan. Cook 3-5 minutes until charred and tender.

2. In a small bowl, combine cream cheese, cheddar, green onions, bacon, and jalapeños.

3. Using a meat mallet, flatten chicken breasts to about 1/2-inch thick. Season with salt and pepper. Divide cream cheese mixture evenly between chicken breasts, and roll up pinwheel-style. Secure with 1-2 toothpicks.

4. Drizzle chicken breasts with lime juice and olive oil; coat in panko crumbs. Spray with nonstick spray.

5. Bake at 425*F for 30-35 minutes until golden brown and internal temperature of chicken reaches 160*F.

Source: adapted from SkinnyTaste

Mummy Halloweenies

Halloween is just around the corner, and I just love getting cheesy with holiday-theme foods. (Flashback to two years ago - Candy Corn Quesadillas.) Mummy Halloweenies are the perfect addition to your Halloween menu. A twist on the classic pigs-in-a-blanket, they are super simple to whip up, and will please kids of all ages. The kids will even love helping you make them! IMG_2639 All you need is a tube of crescent rolls, a package of hot dogs, and some sliced cheese if you're feeling adventurous. Start with your crescent roll dough. Pinch the edges to seal, and cut the dough into thin strips. IMG_2636 Wrap the strips around each hot dog (and cheese slice, if using), in every which way. Make sure to leave space for the eyes! IMG_2637 Bake at 375*F for 15-20 minutes until golden brown. Don't forget to add the ketchup eyeballs! IMG_2638

Mummy Halloweenies

Servings/Yield: 6 servings

  • 8-oz package crescent rolls
  • 6 hot dogs
  • 3 slices cheddar or American cheese, cut in half
  • ketchup, for serving


1. Preheat oven to 375*F. Roll out crescent roll dough and pinch edges to seal. Using a pizza cutter, cut into thin long strips.

2. Wrap strips around hot dog (and half slice of cheese if using), to look like a mummy. Make sure to leave room for the eyes!

3. Bake at 375*F for 15-20 minutes until golden brown. Create eyeballs with dollops of ketchup. Serve warm with additional ketchup.

Source: adapted from Pillsbury

Pumpkin Chicken Curry

My hubby and I have recently gotten into testing recipes for Indian cuisine. We've never had authentic Indian food, but have loved everything we've tried at home! Chicken Tikka Masala, Butter Chicken, and of course the homemade naan bread!


The latest recipe we tried was Pumpkin Chicken Curry. This is a good curry for first-timers because it isn't too spicy. The pumpkin really helps mellow it out. It's also full of nutrition with spinach, garlic, and ginger added to the mix. Serve over a bed of basmati rice with a side of naan bread for a hearty, comforting meal.

Chief has a great naan bread available in the deli section. Simply heat it in the oven for a few minutes and slather with softened butter!

Pumpkin Chicken Curry

Servings/Yield: 4 servings

  • 2 tablespoons olive oil
  • 1-1.5 lbs boneless skinless chicken breast, cut into thin strips
  • 1 medium onion, thinly sliced
  • 1 tablespoon minced garlic
  • 1 cup unsweetened light coconut milk
  • 1 cup pumpkin puree
  • ½ cup water
  • 2 tablespoons sweet curry powder
  • ½ teaspoon salt
  • ⅛-¼ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 4 cups baby spinach
  • steamed basmati rice, for serving
  • naan bread, for serving


1. Heat 1 tbsp. olive oil in a large saucepan over medium-high heat. Add chicken and cook just until done, about 3-4 minutes. Remove from pan and set aside.

2. Reduce heat to medium and add remaining 1 tbsp. olive oil. Add the onion and garlic. Cook and stir until the onion is tender, about 5 minutes.

3. Stir in coconut milk, pumpkin puree, water, curry powder, ginger, salt, and cayenne pepper. Simmer, uncovered, over medium-low heat for 10 minutes, stirring occasionally. Add chicken back to pan along with spinach and cook until the spinach has just wilted, about 1 minute.

4. Serve chicken mixture over rice with naan bread.

Source: adapted from Parents Magazine

Spanish Beef Stew (+ Beef & Pepper Jack Enchiladas)

Want to know one of my guilty pleasures? Magazines! I love to browse through foodie and recipe magazines, and will use any excuse to add one to my grocery purchase in the check-out lane. I just love the glossy pages, bright-colored pictures, and tons of inspiration they give me to get into the kitchen and have fun with food. My favorites are the Food Network Magazine, Everyday with Rachael Ray, Taste of Home, and Cooking Light. One of the recent features in Everyday with Rachael Ray was a series of meals that are 2-for-1. Cook once, but with planned leftovers to make the second meal something entirely new! First up, we have a hearty comfort food meal - Spanish Beef Stew. Beef chuck roast is slow-roasted with carrots, onions, and tomatoes and seasoned with smoked paprika. It's served over yellow rice with Spanish green olives. It was a great twist on traditional beef stew, and perfect for the upcoming colder weather that is inevitably on its way. IMG_2456 On the second day, the shredded beef and leftover rice is used to make Beef & Pepper Jack Enchiladas. A little bit of enchilada sauce and pepper jack cheese turned this into a completely new meal! I loved the enchiladas even more than the stew. (Maybe because it gave me an excuse to eat copious amounts of tortilla chips.....) IMG_2473 The stew was pretty low maintenance. I did take the time to sear the beef chunks and saute the onions and carrots before simmering it in the oven, but I imagine you could also just throw everything into the crockpot on low. IMG_2451 [caption id="attachment_4882" align="aligncenter" width="396"]IMG_2450 Served up with this yellow rice! I am the worst rice cook in the world, but this actually turned out great.[/caption] For the enchiladas, just combine your leftover shredded beef with some enchilada sauce, leftover stew sauce and wrap it up into corn tortillas with a little rice. Cover with enchilada sauce and grated cheese, and bake until bubbly. IMG_2469 IMG_2470 We don't have an issue eating leftovers around here, but I loved that these recipes took leftovers and turned them into something totally new. I'll definitely be trying some more of these recipes! Cook once, eat twice. :)

Spanish Beef Stew

Yield: 4-6 servings

  • 3 tablespoons olive oil
  • 3 lbs beef chuck roast, cut into 1-inch pieces
  • salt & fresh ground pepper, to taste
  • 2 carrots, cut into rounds
  • 1 onion, diced
  • 2 tablespoons minced garlic
  • teaspoons smoked paprika
  • 2 bay leaves
  • 28-oz can crushed tomatoes
  • cups water
  • 10-oz package yellow rice
  • 1 green bell pepper, diced
  • ½ cup sliced green olives


1. Preheat oven to 300*F. In a large ovenproof pot, heat 2 tablespoons olive oil over medium-high heat. Season beef pieces with salt & pepper. Add to pan and sear until well-browned on all sides. Remove to a plate.

2. Add 1 tablespoon olive oil to pot. Saute onions, carrots, garlic, paprika, and bay leaves about 5 minutes until onions are slightly tender. Stir in crushed tomatoes, water, and beef pieces and juices. Bring to a simmer.

3. Place pot in oven and cook until the beef is fork-tender, about 21/2-3 hours.

4. When ready to eat, prepare the rice according to package directions, adding the diced green pepper at the beginning of the cooking time. (Before serving, reserve 2 cups shredded beef, 2 cups rice, and 1 cup cooking liquid for enchilada recipe.) Serve beef stew over yellow rice, and top with green olives.

Beef & Pepper Jack Enchiladas

Yield: 4 servings

  • 2 cups reserved shredded beef, (reserved from Spanish Beef Stew)
  • 10-oz can enchilada sauce
  • 1 cup reserved cooking liquid
  • ½ cup chopped cilantro
  • 8-10 corn tortillas
  • 2 cups reserved yellow rice
  • 1-2 cups shredded pepper jack cheese


1. Preheat oven to 350*F. In a medium bowl, combine shredded beef with 1/2 cup enchilada sauce, 1/2 cup cooking liquid, and all but 2 tbsp. of chopped cilantro.

2. Spread a bit of enchilada sauce in the bottom of a 9x9-inch baking pan. For each enchilada, place a spoonful of rice down the middle of a tortilla. Top with the beef mixture. Roll up and place seam-side down in pan. Repeat with remaining tortillas.

3. Combine remaining enchilada sauce (about 1/2 cup) with 1/2 cup cooking liquid. Pour over enchiladas. Top with grated cheese. Bake for 20-25 minutes until heated through and bubbly. Garnish with remaining cilantro.

 Source: adapted from Everyday with Rachael Ray

Pumpkin Lush

Now that fall is officially here, it's time to celebrate with all things PUMPKIN! I'm always on the hunt for a new pumpkin dessert, and I've got a winner right here. Life has been crazy busy lately, and I'm all about simple. Simple, easy recipe that don't take a long time to prepare. That goes for desserts, too! Pumpkin Lush is a layered dessert with a shortbread crust, topped with layers of creamy no-bake cheesecake and pumpkin pudding, and then a smooth layer of Cool Whip. IMG_2363 It was delicious! A nice twist on the traditional pumpkin pie. I loved the buttery pecan-studded shortbread the most. It was a nice contrast to the sweet creamy filling. For the crust, combine softened butter with flour, sugar, and chopped pecans. (You could sub with walnuts or even leave them out if you're not a fan of nuts.) Spread into a 9x13-inch pan and bake until golden brown. [Side note: I prepared a smaller batch in a smaller pan, because I didn't want to end up eating an entire 9x13-inch pan of Pumpkin Lush!] IMG_2346 For the cream cheese layer, combine cream cheese, powdered sugar, and some Cool Whip until mixed thoroughly. Spread over the cooled crust. IMG_2347 For the pumpkin layer, whisk together pumpkin puree, vanilla instant pudding mix, pumpkin pie spice, and Cool Whip. Spread over the cream cheese layer. IMG_2348 Spread the rest of the Cool Whip over the top, and sprinkle with some more pecans. Refrigerate at least 3 hours until firm, then slice and serve! IMG_2363

Pumpkin Lush

Yield: 9x13-inch pan

  • cups all-purpose flour
  • ¾ cup unsalted butter, very soft (or melted)
  • 1 tablespoon sugar
  • 1 cup chopped & toasted pecans, divided
  • 8-oz package cream cheese, softened
  • 1 cup powdered sugar
  • 12-oz container Cool Whip, divided
  • 15-oz can pumpkin puree
  • 2 5.1-oz packages vanilla instant pudding mixes
  • cups milk
  • 1 teaspoon pumpkin pie spice


1. Preheat oven to 350*F. Combine butter, flour, sugar, and 3/4 cup chopped pecans in a mixing bowl until a dough forms. Spread into a greased 9x13-inch baking pan. Bake at 350*F for 15-20 minutes until golden brown. Let cool.

2. For cream cheese layer, beat together cream cheese and powdered sugar. Fold in 1 cup Cool Whip. Spread over cooled crust.

3. For pumpkin layer, combine pumpkin puree, pudding mixes, milk, and pumpkin pie spice in a large bowl. Stir with a whisk until smooth and no lumps remain. Fold in 1 cup Cool Whip. Spread over cream cheese layer.

4. Spread remaining Cool Whip over pumpkin layer; sprinkle with remaining chopped pecans. Refrigerate at least 3 hours until firm. Cut into squares and serve.

Source: adapted from Lil' Luna

Looking for more pumpkin recipes??

BBQ Salmon with Sausage Potato Hash

In June, my husband and I traveled to New Orleans... and ate a LOT of great food. My favorite meal, hands-down, was our dinner at Emeril's New Orleans. If you ever have the chance to eat there, you must! Everything about the meal was impeccable - from the service to the atmosphere, and especially the food. The bread basket was filled with all sorts of goodies, and most every dish had a bit of a southern flair to it. I had the BBQ Salmon with Andouille-crusted Potato Hash. After one bite, I knew I had to try to re-create it at home. We've since made it twice at home, and both times, my husband and I were 'mmmmm-ing' our way all through the meal. My 10-month-old even gobbled it up, asking for more! IMG_2265 The dish has so many great components - crispy potatoes with savory sausage, flaky tender salmon roasted in BBQ sauce, and a spicy tomato gastrique that brings it all together. (You might be wondering "what's a gastrique?!" No worries, you will learn!) This recipe is a bit more involved than your typical 20-minute meal, but honestly, it's not too much more work. There's three main components: 1) tomato gastrique, 2) sausage potato hash, and 3) roasted BBQ salmon. The spicy tomato gastrique is basically a sweet & spicy glaze. This can be made up to a week ahead. Just combine sugar, hot sauce, apple cider vinegar, mustard, tomato paste, and some seasonings in a saucepan and simmer until slightly thickened. IMG_2260 For the potato hash, start by parboiling about 2 pounds of cubed potatoes. This helps them to cook quicker in the hash. To start the hash, brown about 1/4 pound of sausage with some minced onion and garlic. Once the sausage is browned, add the potatoes and cajun seasoning and cook over high heat until crispy, just 2-3 minutes. Stir in some beef stock, and reduce to a simmer until stock is absorbed. IMG_2259 For the salmon, sear it in a cast-iron skillet, then brush with your favorite BBQ sauce and finish off in the oven at 400*F for 10-12 minutes until flaky. IMG_2258 IMG_2261 To assemble each serving, drizzle each plate with the tomato gastrique. Top with a layer of potato hash, then top with a salmon fillet. Garnish with some french-fried onions and fresh parsley. IMG_2262 As Emeril Lagasse would say... BAM! So good!

BBQ Salmon with Sausage Potato Hash

Yield: 4 servings

  • For the potato hash:
    • 2 lbs yukon gold potatoes, cubed
    • 2 teaspoons salt, divided
    • 1 tablespoon olive oil
    • ¼ lb crumbled sausage
    • ½ cup minced onion
    • 1 tablespoon minced garlic
    • 1 teaspoon cajun seasoning
    • ½ teaspoon black pepper
    • 1 cup beef or vegetable broth
  • For the BBQ salmon:
    • 4 6-oz salmon fillets
    • 1 tablespoon olive oil
    • salt & fresh ground pepper , to taste
    • ½-1 cup BBQ sauce
    • ½-1 cup french fried onions
    • ½ cup chopped parsley
  • For the spicy tomato gastrique:
    • ¾ cup sugar
    • 6 tablespoons hot sauce
    • 6 tablespoons apple cider vinegar
    • 1 tablespoon coarse ground mustard
    • 1 tablespoon tomato paste
    • ½ teaspoon salt
    • ¼ teaspoon crushed red pepper


1. For the spicy tomato gastrique, place all ingredients in a small saucepan, whisking to combine. Bring to a boil, whisking occasionally. Simmer 15-20 minutes until thickened. (This can be done up to a week ahead and stored in the refrigerator.)

2. For the potatoes, place the potatoes in a pot and cover with water. Add 1 teaspoon salt, and bring to a boil. Reduce the heat, and simmer 5-6 minutes until just tender. Drain and set aside.

3. In a large skillet or sauté pan, heat olive oil over medium heat. When the oil is hot, add the sausage, onion, and garlic. Cook, stirring frequently, until the sausage is browned. Increase the heat to high, add the potatoes, and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon cajun seasoning. Cook 2-3 minutes until potatoes begin to brown. Add the beef broth and bring to a boil; reduce to low and simmer until the liquid has evaporated, about 10-15 minutes. Cover and keep warm.

4. Preheat the oven to 400*F. For the salmon, heat olive oil in an oven-safe skillet over medium heat. Season salmon with salt and black pepper. When oil is hot, place salmon (top-side down) into skillet to sear the top. Cook 3 minutes until nicely browned. Flip to place right-side up, and spread the top of salmon fillets with BBQ sauce. Place in oven and cook 10-12 minutes until salmon flakes easily with a fork.

5. To serve, drizzle each plate with tomato gastrique. Place a layer of sausage potato hash on each plate, and then top each serving of potatoes with a salmon fillet. Top with french fried onion rings and garnish with parsley.

Source: adapted from Emeril's

Scarecrow Bars

Calling all salty + sweet lovers... today's recipe is just for you!

I have to admit, fall is my favorite season of the year for cooking and baking. There are so many food traditions that are associated with the fall! Pumpkin spice everything, chilis, soups, stews, and one of my beloved snacks - candy corn mixed with salted peanuts! IMG_2084

These Scarecrow Bars mimic that flavor combination that I love so much. A buttery cake bar is topped with toasted marshmallows and a crispy peanut butter & candy corn layer. Pretty much irresistible, and perfect for fall celebrations and Halloween just around the corner!

Start with the cake bar - just a yellow cake mix, a stick of butter, and an egg. Mix that together press it into a 9x13-inch pan. Bake at 350F just until golden brown, about 15 minutes.


Add the mini marshmallows and return it to the oven just until they are toasted.


Meanwhile, make the topping by combing corn syrup and brown sugar in a saucepan just until it simmers. Then, stir in peanut butter until smooth. Then, just stir in candy corn, peanuts, and crushed Chex cereal.


Spread that over the marshmallow layer, let it set for a few hours before cutting into bars. Perfect for your next fall get-together or tailgate party!


Scarecrow Bars

Yield: One 9x13-inch pan

  • 1 package yellow cake mix
  • 1 egg
  • ½ cup butter, softened
  • 3 cups mini marshmallows
  • ½ cup light corn syrup
  • ½ cup brown sugar
  • ½ cup peanut butter
  • 1 tablespoon vanilla
  • 2 cups Chex cereal, crushed
  • 2 cups roasted & salted peanuts
  • 1 cup candy corn


1. Preheat oven to 350°.

2. Spray a 9x13 pan with nonstick spray.

3. In a mixing owl, combine cake mix, egg and butter. Stir until a thick batter comes together. Press into the bottom of the prepared pan. Bake for 15 minutes, until the edges of the crust are lightly browned.

4. While crust is baking, make your topping. In a medium saucepan, combine corn syrup and brown sugar, heating over medium just until it starts to boil. Remove from heat and stir in vanilla and peanut butter. Return back to stove top on the lowest setting until the crust is done baking. You don't want to continue cooking the peanut butter mixture, you just want to keep it warm.

5. As soon as crust is done, sprinkle with marshmallows and put back in the oven for 1-2 minutes until the marshmallows puff. Remove immediately.


While the marshmallows are toasting, mix your peanuts, Chex cereal and candy corn into the peanut butter mixture. Stir until coated evenly.

7. Immediately spread this over the marshmallows as soon as they come out of the oven. Let cool completely before cutting into squares.

Source: adapted from Cookies and Cups