Citrus Beet Salad

 

Beet salad 2

Happy New Year! We can hardly believe it’s 2015! Weren’t we just talking about the Y2K bug yesterday?!

We welcomed the New Year with tacos, sangria and friends, and spent New Year’s day eating beef brisket sandwiches and sipping bloody marys while cheering on the Minnesota Gophers in the Citrus Bowl with family and friends.

The Citrus Bowl didn’t end in our favor. Missouri was just too tough! But this citrus beet salad was a winner! (oh yes, that transition just happened). We made it for a holiday dinner party last Saturday and people were saying, “I’m all about this beet salad!” Winner.

 Beet salad 1

Tangerine slices are mixed with red and golden beets, creating a burst of citrus among earthy flavors. The radicchio and endive provide a crunch and slightly bitter taste that pairs well with the smooth and sweet ricotta salata. Parsley and roasted Marcona almonds top it all off.

Serve this colorful citrus beet salad at your next dinner party or make it for yourself and eat it straight out of the bowl.

Happy double dipping!

Beet salad 3

Citrus Beet Salad – from Coastal Living December 2014

Makes 8 servings

Ingredients:

  • 2 large red beets, peeled and halved
  • 2 large golden beets, peeled and halved
  • 3 tangerines
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon cracked black pepper
  • 4 cups chopped radicchio
  • 2 cups diagonally sliced golden endive (about 2 heads)
  • 1/2 crumbled feta or ricotta salata cheese
  • 1/2 cup Marcona almonds, toasted and chopped
  • 1/4 cup fresh flat-leaf parsley leaves

Instructions:

1. wrap red and golden beets in parchment paper or aluminum foil and roast in oven for 1 hour at 425 degrees F. For a quicker cooking time, wrap in parchment paper and microwave on high for 5 to 7 minutes. When beets are tender, cut into wedges.

2. Peel and section tangerines over a bowl; squeeze membranes to extract juice. Whisk in oil, mustard, salt, and pepper.

3. Arrange radicchio and endive on a platter; drizzle with half of dressing. Top with beets, tangerine sections, and cheese. Sprinkle with almonds and parsley; drizzle with remaining dressing.

Apple Pomegranate Galette

 Tart 4 

It snowed! It finally snowed! Which means we’ve been frolicking outside in our mukluk boots, making snow angels, and best of all we got to use the snow blower we got for Christmas from our Big Dipper parents! Does our dad know how to buy gifts for his daughters or what?! A big, mighty, orange snow blower that shoots snow across the yard like a fire breathing dragon is every girl’s dream, really. Snow blower before diamond rings and bling, that’s our new phrase.

Tart 7

The snow blower was a highlight, and we really did have an amazing Christmas spent with friends and family. As always, we indulged in a Scandinavian smorgasbod on Christmas Eve, complete with Swedish meatballs, lefse, pork roast topped with sugary-tart lingonberries, pickled cucumbers, and twice baked potatoes. We love (italicized for emphasis) this meal and love that it does not change from year to year. That’s tradition. The one part that does change is the dessert. Our Mom has made chocolate raspberry pie, fondu, and pear torts in the past. All delicious! This year we were in charge of the dessert. Lots of pressure! But we think we delivered on dessert with this colorful, sweet and tart apple pomegranate galette.

Tart 6

Our Dad said it was the best dessert we’ve ever made! We gave ourselves a little pat on the back for that.

Tart 2

The crust is buttery and flakey. The apples and pomegranates are just tart enough to make your tongue pucker on the first bite. The brown sugar and cinnamon give simple sweetness which provides the perfect counter-balance.

This dessert is a fantastic end to a winter meal shared with friends.

Happy snow frolicking! Happy baking! Happy double dipping!

Tart 8

Apple Pomegranate Galette – adapted from FoodNetwork.com

Ingredients:

For the crust

  • 1 cup whole-grain flour or regular whole wheat flour
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 4 tablespoons cold, unsalted butter, cut into small pieces
  • 5 tablespoons ice water

For the Filling

  • 3 medium Honey Crisp apples (or other variety), unpeeled
  • 1 tablespoon lemon juice
  • 1/2 cup dried pomegranates (divided into two 1/4 cup measurements)
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 3 tablespoons light brown sugar
  • 1/8 teaspoon ground cinnamon

Instructions

To prepare the crust, put the whole-wheat flour, granulated sugar and salt in the bowl of a food processor (we use our Vitamix) and pulse 3 times to combine. Add the butter and pulse about 12 times, until you get a pebbly coarse texture. Add the water and pulse 3 to 5 times more to combine. Pat the dough into a 4-inch round and wrap in plastic wrap. Place in the freezer for 10 minutes, or make ahead and refrigerate for up to 1 day.

In the meantime, preheat the oven to 425 degrees F, and prepare the filling. Core the apples and cut them into 1/4-inch slices. In a large bowl toss the apple slices with the lemon juice. Add half of the pomegranates (1/4 cup), then sprinkle brown sugar and cinnamon and toss until the apples are evenly coated. Set aside.

On a lightly floured surface, roll the chilled dough into a large circle about 9 inches in diameter. Line a baking sheet with parchment paper, and draping the dough over the rolling pin, transfer it to the prepared baking sheet. If the dough breaks (it will likely break and don’t sweat it!), patch it up with your fingers.

Arrange the apple mixture in a mound in the center on the dough, leaving a 1 to 2-inch border. Fold the border over the filling. It will only cover the filling partially and does not need to be even.

Bake the pie at 425 degrees F for 15 minutes, and then reduce the oven temperature to 350 degrees F, keeping the pie in the oven all the while, and bake for another 40 minutes, until the apples are tender and the crust is golden brown.

When the pie is done transfer to a plate to cool slightly. Add the reaming 1/4 cup pomegranates on top. Cut into 6 wedges and serve warm or at room temperature. Enjoy!

We’re Back! Adventures in Spain

 Hola friends! It’s been a few months since we’ve seen each other! Summer and fall flew by without a word from us, but we’re still here. We’ve been living life…travelling, laughing with friends, working, and of course double dipping!

We’re hoping you’re still down to double dip with us in 2015. But before we flip the page to next year, we want to share our most recent adventures in Spain with you! We traveled to España at the beginning of December. We were Spanish majors, so Spain has been the top on our list of places to visit and it did not disappoint. We stayed in Madrid, explored the royal palace and a castle, shopped, and ate the most amazing tapas ever. Here’s a recap of the top double dips:

ana la santa.spain

Ana la Santa…we visited this restaurant a few times. It was that good. It’s located in the heart of Madrid, but is off the beaten path in a quaint plaza that was decorated with shining lights for Christmas. It definitley got us in the holiday spirit!

tapas 2.spain

Above was our first bite of the trip; ahi tuna, avocado, chipotle aioli, and fried onions on top, with a crispy corn tortilla (i.e. real tacos!). After one taste we knew we were in for some good eats!

tapas esti.spain

Esti loved the tacos.

tapas 1.spain

split pea soup.spain

We also had creamy split pea soup with creme fraiche. Since it was winter in Madrid it was chilly at night. This soup was just the thing to keep us warm. Fresh flavors and such vibrant colors!

mercado de san miguel.spain

Above is the Mercado de San Miguel, a large market that has vendors who sell everything from tapas to fresh fish to wine and coffee to christmas ornaments. It’s a foodie heaven.

mercado 2.spain

mercado en la noche.spain

At night the market was glowing. It looked magical, especially with the bright hanging lanterns that lined the streets.  

harina 2.spain

We discovered a cute and delicious bakery called Harina (which means “flour” in Spanish) located outside of the Parque del Retiro, Madrid’s large urban park. All the bread and treats are made at the restaurant. The scent of cookies is enough to lure you in!

harina.spain

hagaan dazs.esti

We indulged in a treat at a Haagen Dazs shop. These shops are located all over Europe and are similar to Ben&Jerry’s in the U.S. It was a fun stop.

grilled catalan veg.spain

Roasted vegetables with sea salt flakes and pressed olive oil are very common in Spain. The plate above consisted of vegetables from Catalunya (a region in northern Spain); asparagus, grape tomatoes, egg plant, zucchini, small corn, and onion.  

curry monkfish asparagus.spain

This was one of the best bites we had; monkfish curry with asparagus, cashews, and poppy seeds. And how cool is the bowl it was served in?!

cappuccino.spain

We had a cappuccino every single day. Europeans know their coffee!

Kari.vino

Spanish vino!

ahi tuna.spain

The last night we went to a mediterranean restaurant and ordered ahi tuna with a mango chutteny. The flavors together were awesome!

Spain.creme brulee

And of course, no meal is complete without something sweet. This is crema catalan. It’s similar to creme brulee and is topped with cinnamon and a few berries. So good!

Spain.wine glasses

Salud! Cheers!

Springtime Asparagus Pea Salad

Asparagus pea salad

Green is the color of the rug on our kitchen floor. Green is the color of our favorite water glasses from Anthropology. Green is the color of the half-empty wine bottle sitting on our counter (better get on that. It’s 5 o’clock somewhere). Green is the color we want our grass to be. Green is the color we wish our thumbs were (so much for that green grass…). Green is the color of our friend’s wedding invitation hanging on our refrigerator (can’t wait for June!).

Green is the color of this fresh, springtime dish!

Asparagus pea salad

This bright salad is a medley of spring veggies and comes together very quickly, less than 20 minutes including prep and cook time. It can definitely stand alone and is also amazing served over any grain (pasta, quinoa, barley), or as a side to a main meat or fish.

Asparagus pea salad

The asparagus is cooked until tender, but still crispy. The peas pop in your mouth and the lemon gives a burst of citrus, tying everything together. The parmesan cheese sprinkled on top, melts into the vegetables and provides a salty finish. This is everything a girl could ask for in a springtime salad. Happy double dipping!

Asparagus pea salad

Recipe – a Double Dipper original

Ingredients

  • 1 large bunch asparagus, sliced on a diagonal into 1″ pieces
  • 1 cup fresh or frozen peas
  • 1 bunch green onions, chopped
  • 1 lemon
  • handful of fresh pea shoots
  • 1 tbsp. extra virgin olive oil
  • freshly grated parmesan cheese
  • dash of ground pepper

Method

1. In a large skillet, heat olive oil over medium heat. Add green onions and let simmer until fragrant.

2. Add asparagus and sauté for about 4 minutes, until bright green but still slightly crisp. Sprinkle pepper over top.

3. Add peas and cook for another 2 minutes. Add pea shoots, squeeze lemon over greens and remove from heat. Top with parmesan cheese, so that it melts. Serve with fish, meat, over pasta or simply as is. Enjoy!

Maple Panna Cotta with Sea Salt Blackberries

Maple Panna Cotta

Sometimes we get these brilliant ideas, like an idea to make maple cinnamon gelato. We get super excited, put the jams on loud in the kitchen and whisk away making gelato.

Maple Panna Cotta  

Gelato is complicated if you’ve never made it. It requires patience, attention and finding the balance between different temperature states. If you lose focus and turn away for a moment you’ll end up with scrambled eggs.

Maple Panna Cotta

We ended up with scrambled eggs instead of gelato. Sometimes in the kitchen you just have to let go. Let the scrambled eggs be what you made them to be on move on. The weekend meditation on The Kitchn says this perfectly. We practiced letting go and turned to this easy and delicious panna cottta instead. No eggs required for this!

Maple Panna Cotta

This maple panna cotta was inspired by one of our favorite restaurants, Mill Valley Kitchen. It’s lucious and creamy, tart and tangy, sweet and satly. This dessert has it going on! The base is made with European style yogurt and full fat milk (splurge!). It melts in your mouth and leaves the sweet maple taste on your tongue. But what makes this dessert really pop is the sprinkle of sea salt on top. We can’t take credit for this ingenious idea. Mill Valley Kitchen tops their panna cotta with black sea salt. Divine. Our copy cat recipe is a homage to Mill Valley Kitchen.

So, if you end up with scrambled eggs let it go and make panna cotta. Happy double dipping!

Maple Panna Cotta

Recipe – adapted from A Cozy Kitchen 

Makes 4-6

Ingredients

  • 1 1/2 cups whole milk, divided
  • 1 1/2 teaspoon unflavored gelatin
  • 1 tsp. vanilla
  • 1/2 cup maple syrup (grade A)
  • 1/4 teaspoon salt
  • 2 cups European-style whole milk yogurt

Method

1. In a medium bowl, pour in 1/4 cup milk and stir in the gelatin powder. Set aside for 15 minutes, allowing the gelatin to bloom.

2. Pour in the remaining 1 1/4 cup milk, vanilla and salt in a medium saucepan. Heat over medium-low heat and stir until boiling, about 3-5 minutes.

3. Pour the gelatin/milk mixture into the saucepan with the milk/sugar mixture and stir until smooth, about 1 minute. Transfer to the bowl (you can use the bowl where the milk and gelatin were) and allow the mixture to cool to a lukewarm temperature. Whisk in the yogurt (it’ll be lumpy at first – just keep whisking) and mix until smooth.

4. Divide the panna cotta between ramekins. (We filled 4 ramekins, but if you use smaller ones, you can get enough for 6.) Transfer the panna cotta to the refrigerator and chill until firm, at least 6 hours, but ideally overnight. Since there isn’t THAT much gelatin in this, overnight is preferred.

Lamb Meatball Sliders with Chimichurri

 

 Lamb Sliders 1

January should be said as “Jan-YOU-ary” as its focus seems to be on creating a new you, a better you. Sure many of us have resolutions. Ours involve unplugging more often (get off the iPad and computer!), focusing on community, finally organizing the scary boxes labeled “important files” in our office (they’ve only been piled there for a year), and drinking all the beer and wine that’s left over from our New Year’s Eve party (not by ourselves of course, we’ll invite friends, maybe the whole neighborhood since we’re focusing on community in 2014 afterall).

“Jan-YOU-ary” seems to be all about green smoothies, spinach and kale salads, juice cleanses and breaking away from the indulgences enjoyed over the holidays. This recipe isn’t a green smoothie, but there is green involved and it’s a lot more satisfying.

Lamb Sliders 5

We served these lamb meatball sliders at our New Year’s Eve party and they were a HIT! We got the idea from the Kitchn’s post on throwing a “Glam Winter Cocktail Party”. Having a glam winter cocktail party sounds really adult. Our party wasn’t like that. But these meatballs were awesome. You could say they glammed up the bash at the Blue Door.

 Lamb Sliders 2

 These meaty-balls are made with lamb and beef, woah mama. We added ginger and chili powder for an unexpected and delightful warm zing to the tastebuds. The chimichurri made with cilantro, parsley, shallots, garlic and olive oil cools everything down.

We served the meatballs on ciabatta rolls that we had warmed in the oven. And based on our friends’ raving reviews, the toasty bun is really what put these meatballs over the top and into complete awesomeness.

What’s even more awesome about these meatballs is that they are the ultimate quick freezer meal. They can be frozen uncooked for up to 3 months, or frozen cooked for up to 1 month. Heat ’em up and you have a great weeknight meal in minutes!

Happy “Jan-U-ary.” Happy Double Dipping!

Lamb Sliders 3

Lamb Meatball Sliders with Chimichurri – recipe adapted from The Kitchn

Makes 30 sliders

For the meatballs:
1 1/2 pounds ground lamb
1 1/2 pounds lean ground beef
2 small onions, finely grated
1 1-inch piece fresh ginger root, peeled and finely grated
5 garlic cloves, crushed
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
2 tablespoons finely chopped cilantro
3 tablespoons ground almonds
2 eggs, beaten
1/2 cup flour

For the chimichurri:
1 small jalapeño pepper
3 garlic cloves, chopped
1 tablespoon capers (or 3 anchovies)
1 shallot, sliced
1 cup lightly packed fresh Italian parsley
1 cup lightly packed cilantro
1 cup chopped chives
1 tablespoon oregano
3/4 cup extra virgin olive oil, divided
1 tablespoon sherry vinegar
1 tablespoon water
Salt and pepper, to taste

For the buns:
Store-bought sourdough dinner rolls (we used Trader Joes ciabatta rolls)

Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, cilantro, almonds, eggs, and flour.

Preheat the oven to 450°F. Divide the meat mixture into 1/4-cup portions and roll into evenly-shaped meatballs. Space evenly on a half-sheet pan and roast the meatballs for 20 minutes or until just barely pink in the middle.

For the chimichurri, add jalepeño, garlic, capers, shallots, parsley, cilantro, chives, and oregano to a food processor. Pour in half the olive oil and the sherry vinegar, then pulse 6 to 7 times. Add the rest of the olive oil, and blend for 1 minute. Add water, 1 tablespoon at a time, to desired consistency. Add salt and pepper to taste.

To assemble the sliders, brush buns with olive oil and toast at 450° for 3 to 5 minutes or till golden brown. Spread a spoonful of chimichurri on the bottom part of the bun, then add a meatball. Serve immediately.

On freezing & refrigerating:
• Meatball mixture can be made up to 12 hours in advance and refrigerated.
• Meatball mixture can be frozen, uncooked, for 3 months.
• To freeze the cooked meatballs, place them on a large baking tray and freeze them for 2 hours or until solid. Then remove them and put them in a freezer bag. Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 5 minutes to re-crisp the edges.

A Great End to 2013, Welcome to the New Year!

Happy New Year

Happy New Year dear friends! 2013 is over and so is our 3 month hiatus from the blog-o-sphere. Even though we haven’t connected on our little internet space here, life has been good and 2014 is off to a fantastic start as well.To give you a glimps of what we’re talking about, here’s how we ended 2013 and welcomed the New Year. And to reassure you that we’re still committed to this internet friendship, we have some mouth-watering recipes that will make your friends say, “so good! what the heck is in thaaaat?!”  

OLYMPUS DIGITAL CAMERA

We spent a wonderful Thanksgiving with the whole fam at the cabin, Loon Lodge.

Cousins

Cousins, say cheeeese!

Thanksgiving Turkey

And now say, Turkey! Look at that big guy. Cooked to perfection on Mom’s Weber grill. Yum.

Family!

The happy Zimmerman clan.

Christmas Cousins

All the cousins cozy on the couch.

1st Christmas Tree

Merry Christmas! We celebrated our first Christmas in our new home, the Blue Door. We decorated the tree with ornaments that we had received as gifts over the years and for a creative touch we added pheasant feathers, real ones from Dad the hunter.

Cozy by the Tree

We loved how cozy the living room felt with all the lights.

Christmas at the Blue Door

This ornament was a gift this year. The Blue Door! Every year growing up our grandma would give us ornaments that her neighbor had hand painted. We’ve received surfing santas, basketballs, Swedish horses, but this one is our favorite. It’s so special and a great way to remember our first Christmas at the Blue Door!

God Jul Time

God Jul to all!

Festive Eats

We enjoyed festive snacks…

Holiday Indulgences

and sweet holiday treats.

Christmas Cousins

The cousins again! Merry Christmas!

Climbing Fences

And as a respite from all the parties, we enjoyed peaceful sister winter walk in our neighborhood.

Snow Angels

And made snow angels in the front yard (after shoveling 6 inches!).

Ice Beauty

We reveled in the beauty of winter. You have to take in the scenery when the temperature is -20 below zero!

Fun with Friends

We ended 2013 by celebrating the marriage of two close friends from college. It was a beautiful wedding and we couldn’t have thought of a better way to bring in the New Year than with friends, laughter, dancing, and love. Cheers to 2014!

Pumpkin Sage Soup

Pumpkin Sage Soup

We’re coming at you with pumpkin again! This time pumpkin sage soup. Seriously, the only way to describe this soup is fall bliss in your mouth. Seriously.

Pumpkin Sage Soup

We joined a CSA this year and this week a sugar pumpkin came in our box. We were stoked! This is not like your carving pumpkin. These pumpkins are for eating! Creamy and sweet. We had ideas to make pumpkin bread and pumpkin chili, but been there done that. So instead we decided soup would be an excellent undertaking. And it was quite simple too.

We were feeling ambitious and creative, and so we let the ingredients we had on hand guide us. In other words, we didn’t follow a recipe. Liberating!

Pumpkin Sage Soup

We combined yellow onion from our CSA box, garlic, paprika, a dash of cumin, and fresh sage with the pumpkin puree and called it soup. This is the most delicious soup we’ve slurped all fall.

Pumpkin is calling you. Happy double dipping!

Pumpkin Sage Soup

Pumpkin Sage Soup – inspired by Food52 Your Best Recipe for Autumn Soup Contest

Ingredients

  • 6 cups pumpkin puree (1 medium sugar pumpkin)
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 3 sprigs fresh sage (or 1 tsp. dry sage)
  • 1 Tbsp. Paprika
  • 1 tsp. cumin
  • 4 cups vegetable broth
  • 1 cup water

Method

  1. To make the pumpkin puree, start by heating oven to 425 degrees F. Cut pumpkin in half and scoop seeds out. If the pumpkin is too hard to cut, place in microwave for about 2 minutes to soften. Place pumpkin halves on baking sheet and roast for 30 minutes. Remove from oven and let cool (about 15 minutes). Scoop out pumpkin and place in large bowl. Using a fork, smash pumpkin. Add sage and mix until incorporated.
  2. Heat olive oil in a large pot over medium heat for 1 minute. Add minced garlic and onions. Cook until tender, about 4 minutes. Add paprika and cumin.
  3. Next, add pumpkin puree to large pot. Add vegetable broth and water, stir and then let simmer for 20 minutes.
  4. Working in batches, puree mixture in a blender (we used our vitamix).
  5. Garnish with sage. Enjoy!

Pumpkin French Toast with Toasted Coffee Pecans

Pumpkin French Toast

 We realize you may be on pumpkin overload…pumpkin spice lattes, pumpkin bread, pumpkin butter, pumpkin glazed chicken, pumpkin pancakes, pumpkin beer, pumpkin spice M&Ms (oh yeah, it’s a thing). Do you think the world is slightly obsessed with pumpkin? Yes, and so are we so we made this pumpkin french toast topped with toasted coffee pecans. Embrace the pumpkin spirit.

Pumpkin French Toast

This recipe is inspired by one of our favorite blogs, A Cozy Kitchen.

Pumpkin French Toast

The sweet pumpkin puree is mixed into the batter, giving the french toast a delightful fall color. Cinnamon and nutmeg boost the fall flavor. The coffee toasted pecans are the real treat, though. They’re toasted in melted butter and brown sugar, and dusted with coffee grounds. You’ll be tempted to eat them all right off the pan (we were). But save some to top the french toast because the buttery crunch with the warm pumpkin flavor is out of this world!

Pumpkin French Toast

We’re smitten with pumpkin. We’re smitten with this pumpkin french toast.

Pumpkin French Toast

Drizzle maple syrup over the french toast or be indulgent and spread pumpkin butter on it. Happy double dipping!

Pumpkin French Toast

Recipe – adapted from A Cozy Kitchen

Serves 4

Ingredients

French Toast:

  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1/2 cup milk
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. pumpkin spice
  • 1/2 tsp. nutmeg
  • 1 loaf thick sliced multi-grain bread

Coffee Toasted Pecans:

  • 1/2 cup pecans, chopped
  • 1 tsp. ground coffee
  • 1 tsp. cinnamon
  • 1/2 Tbsp. butter
  • 1 Tbsp. dark or light brown sugar

Method

1. Preheat oven to 350 degrees F. In a baking dish, toss together the pecans, butter, brown sugar, and cinnamon. Roast the pecans for 10-15 minutes, until lightly golden brown and toasted. Cool the pecans until you’re able to handle them. Chop up the pecans until finely chopped and set aside.

2. In a large shallow bowl, whisk together the eggs, milk, pumpkin puree, brown sugar, vanilla, orange zest, cinnamon, nutmeg, ginger and salt.

3. Preheat the oven to 200 degrees. Place a wire rack on a baking sheet and transfer both to the oven.

4. Preheat your skillet or griddle over medium heat. Brush the surface with butter or vegetable oil. When melted or hot, place a slice of bread in the milk mixture, allowing it to soak for about a minute. Flip it over and allow to soak for 30-40 seconds more. Quickly transfer the slice of soaked bread to the hot skillet and cook on each side for 2-3 minutes, until lightly golden brown. Transfer the french toast slice to the oven to keep warm. Give the skillet a wipe and repeat with butter or oil. Repeat the dipping of bread, soaking and cooking. Sprinkle the French toast with the pecans.

5. Serve warm with maple syrup or pumpkin butter. Enjoy!

Fall Chicken Trio – 3 recipes with seasonal flavors

 

We’re back in action! We took a break in August to relax, reflect, and take life in.  We took a girls trip to NYC, soaked up every ounce of summer at the lake, took up golf, and enjoyed eating out and simple grilling with friends and family. So now we say sayonara summer and welcome to fall.

Our creativity is reinvigorated by crisp mornings, the changing maple tree in our neighbor’s backyard, school buses, and seasonal flavors. We went shopping at Trader Joes on Saturday and the store was exploding with pumpkin. Pumpkin bread, pumpkin ice cream, pumpkin coffee, pumpkins for pie, and our new obsession…Pumpkin Butter! It’s the best thing ever. Seriously. The ingredient label reads: pumpkin, honey, lemon, cinnamon, cloves, ginger, nutmeg. So simple. So Delicious. Incredibly versatile and the inspiration for these three fall chicken recipes. We’re giving you three since we were MIA for so long. Let’s get to it.

Grilled chicken breasts with a pumpkin balsamic glaze. Perfect to ease into fall flavors while still enjoying grilling outdoors.

Slow cooker pumpkin butter chicken stew with onions and garlic.  Great for Sunday Supper. Hearty, comforting, and warms the belly. Added bonus…

Use the leftovers in chicken tortilla soup.

Pumpkin butter pulled chicken, corn, red  bell pepper, and black beans. Heat from the peppers and chili powder is balanced by sweet corn and pumpkin. This is perfect for lunch boxes and rushed weeknight dinners.

Enjoy these three satisfying meals as you welcome fall. Happy double dipping!

Pumpkin Glazed Grilled Chicken – a Double Dipper original

Serves 2

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. oregano
  • ¼ tsp. black pepper

Pumpkin Dipping Sauce

  • ½ Tbsp. Trader Joe’s Pumpkin Butter
  • 1 Tbsp. honey mustard
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon

Method

  1. Combine pumpkin butter, balsamic vinegar, oregano and pepper in medium mixing bowl. Add chicken and let marinade for 30      minutes.
  2. Grill at 400 degrees F for about 15 minutes turning once, or until cooked through.
  3. Serve with grilled sweet potatoes and pumpkin dipping sauce. Enjoy!

Easy Crock Pot Pulled Chicken (spiced up with a Double Dipper twist – Pumpkin!)

Ingredients

  • 1 ½ lb. boneless, skinless chicken breasts
  • 1 medium onion, chopped
  • 1 Tbsp. fresh garlic, minced
  • 1 cup vegetable or chicken broth
  • 2 Tbsp. Trader Joe’s Pumpkin Butter
  • 2 tsp. oregano
  • 2 tsp. garlic powder
  • 1 tsp. black pepper

Method

  1. Place chicken on bottom of crock pot. Spread pumpkin butter over chicken. Add oregano, garlic powder, fresh garlic and black pepper.
  2. Next, layer onions over chicken. Add vegetable (or chicken) broth.
  3. Cook on low heat for 5-6 hours.
  4. When chicken is done, gently shred chicken breast using a fork.
  5. Serve with acorn squash and roasted potatoes. Use left overs in tortilla soup. This chicken is versatile!

Tortilla Soup – adapted from Ambitious Kitchen

Makes 6 servings

Ingredients

  • 4 cups of chicken broth
  • 2 cups of water
  • 1 pound of cooked cubed or shredded chicken breast
  • 1 can of corn kernels, fresh, frozen, or canned drained
  • 1 can of black beans, rinsed and drained
  • 2 cans (14.5 ounces) fire roasted diced tomatoes with juice
  • 1 tablespoon of fresh or canned minced garlic
  • 1 large onion, diced
  • 1 red bell pepper sliced into strips
  • 1 green pepper finely chopped
  • 1 tablespoon of olive oil
  • 2 teaspoons of ground cumin
  • 2  teaspoons of chili powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of oregano
  • ½ tsp ground black pepper
  • 1 jalapeno, chopped

 

Method

1. Place a soup pot over medium heat and add olive oil.  Add onions, green pepper, red pepper, garlic, jalapeno and cook until just tender.

2. Next add chicken broth, water, tomatoes, and cook about 15 minutes or until veggies are tender.

3. Add cooked chicken, corn, black beans, cumin, pepper, chili powder, garlic powder and oregano. Add salt to taste and salsa if you’d like to kick the heat up a notch.

4. Cover and simmer for about 30 minutes stirring every 10 minutes.

5. Serve with tortilla chips. Garnish with cilantro, avocado, or plain Greek yogurt. Enjoy!