Citrus Spiced Cranberry Sauce

Amanda's Plate cranberry sauce

I L-O-V-E cranberry sauce. But not that stuff that comes out of metal jar. Yes, I know they organic cranberry sauce in cans but it is not as good as homemade.

This recipe is super easy to make and can be done two days in advance (I wouldn’t go longer, because we are making fresh cranberry sauce). My citrus spiced cranberry sauce is sure to be a favorite on your table this Thanksgiving!

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Citrus and Herb Turkey Recipe

If you’ve ever made a turkey, you know how challenging it can be. But it does not have to be. My first attempt at this Citrus and Herb Turkey Recipe was a great success. I combined recipes and techniques from Bon Apetit and New York Times Food. I learned some tricks that I share below to ensure your turkey is also a great success! 

Amanda's Plate Turkey recipe

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Avocado Hummus and Zaatar Chips

avocado hummus amandas plate

I absolutely love hummus. It is a staple in our home and kitchen and I have shared many different variations of this smashed chickpea dip! My super smooth hummus is a favorite. This recipe is for my avocado hummus and zaatar chips recipe. 

I love making big batches of my hummus and keeping it in an airtight container in the fridge for a healthy and quick snack!
    AVOCADO HUMMUS AND ZAATAR CHIPS

If you’ve never

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Pumpkin Spice Pecan Muffins

Amandas Plate pumpkin spice pecan muffins

It’s pumpkin spice season and you either absolutely love it or you don’t. Pumpkin spice is no longer limited to pies and lattes; they now flavor cough drops with pumpkin spice. Yes, they really do exist. :D. I used this blend of cinnamon, nutmeg, cloves and ginger, to create my Pumpkin Spice Pecan MuffinsAmanda's Plate Pumpkin Spice Pecan Muffins

I have memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.

I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie. But then I tried it! And to my surprise I loved it!

Amanda's Plate pumpkin spice muffins

When making these muffins, the batter will be thick. It is really important not to over mix it. I highly recommend using parchment muffin liners by Paperchef. You can purchase them here

It is also really important to check the dates on your baking soda and baking powder. Baking soda is good for baking for six months, once the container has been opened. Baking powder is good for about 9 months. I always write the date I opened the containers with a sharpie, to ensure my baked good turn out! 

Pumpkin Spice Pecan Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1½ cups all purpose flour
  • ¾ cup packed brown sugar
  • 2 cups pumpkin puree
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoon vanilla bean pasta or vanilla extract
  • ½ teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 3 tablespoons chopped pecans, toasted
Crumble
  • 4 tablespoons melted butter, unsalted
  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • ⅓ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees
  2. Prep baking tins by spraying with non stick spray or lining with cupcake liners
  3. Make crumble my mixing melted butter, flour, brown sugar, granulated sugar and pecans. Set aside.
  4. In a small bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  5. In a large bowl, mix together pumpkin, vegetable oil, eggs, brown sugar and vanilla.
  6. Add the dry ingredients to the wet ingredients and mix until just combined. *Do NOT over mix*
  7. Gently fold in toasted pecans
  8. Divide muffin mix evenly between 12 cavities
  9. Sprinkle over the crumble and press down into the muffins
  10. Bake for 25-30 minutes or until a toothpick inserted in center of muffin comes out clean
  11. Allow to cool on a wire rack
  12. Enjoy 🙂

 You can use 1 1/2 teaspoons pumpkin pie spice inlace of the cinnamon, nutmeg, cloves and ginger. You can also make these muffins without the crumble topping, but I highly recommend it 😀

Make this dish? I’d love to see it! Tag me using #CreateAmandasPlate or @AmandasPlate

Xoxo, 

 

Amanda

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Butternut Squash Soup

I don’t often admit this, but I was a picky eater as a child and young adult. For some reason, I did not like soup (I think it was the texture?).

What are the foods you did not like as a kid, that you now enjoy? I’d love to hear about the transition from dislike to like 😀

I created this soup last fall, when I had a surplus of butternut squash on hand. I decided to roast the squash before pureeing to enhance the sweet notes of the squash. By roasting the squash whole, you don’t have to peel it or dice it first! 

amandas plate butter nut squash soup

This soup doubles nicely and can be kept in the freezer in an airtight container (stores up to 2 months), for those busy, cold weeknights!

While this recipe is vegetarian, it can also be made vegan, by omitting the heavy cream. You can substitute the cream for more vegetable broth. 🙂 

 

butternut squash soup

There are a number of toppings you can add to this soup! My favorites are fried sage, as it adds a deep, earthy flavor and homemade croutons! 

 

Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large butternut squash (3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, quartered
  • 5 large garlic cloves
  • 1 red bell pepper, quartered
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • ½ cup heavy cream
Toppings
  • Croutons, fried sage, pomegranate arils, olive oil, goat cheese (all optional)
Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
  3. After the squash has roasted for 20 minutes, place the onion, red bell pepper and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
  4. When the squash is tender and the onion, bell pepper and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
  5. If using a blender, as I did, place the squash, onion, pepper, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
  6. Transfer the soup into a pot and heat thru.
  7. Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
  8. Enjoy 🙂

Note: if using an emersion blender, place the vegetable stock, cream, squash, onions and garlic in a pot. Add the salt, pepper and nutmeg, and blend until smooth. 

Make this dish? I’d love to see! Tag me @AmandasPlate or using #CreateAmandasPlate

 

xoxo, 

 

Amanda

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Zucchini Cakes with Mint Dipping Sauce

amanda's plate zucchini cakes

 Zucchini is definitely in abundance during Michigan summers. I’ve planted one plant which has already yielded 15 yellow squash (relatives of the zucchini)! Zucchini is such a special vegetable that today, August 8th is National Zucchini day. 

Because zucchini has a very high water

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Fried Green Tomatoes

Amanda's Plate fried green tomatoes, fried green tomato recipes

Growing up in our family owned grocery store, I had a unique opportunity to learn about different fruits and vegetables. I saw many customers purchasing the green tomatoes we had on display and often wondered what they would be making with them and so I asked! I learned about fried green tomatoes and had to try it myself. 


FRIED GREEN TOMATO RECIPE

I gathered the ingredients and set out to make this traditionally Southern Dish.

Since

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Beef Wellington Recipe

Beef Wellington has become closely tied to MasterChef and Gordon Ramsay. I’ve created my own Beef Wellington Recipe using Crescent Foods All Natural Angus Beef. 

I love using Crescent Foods, free range, grass fed and finished beef! All Crescent Foods products are humanely treated and hand harvested Halal. The all natural beef, means five times more minerals and vitamins. It is also antibiotic and hormone free.

Crescent Foods beef is

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