Brussels Sprouts Salad With Beets, Pecans & Goat Cheese |

Shaved Brussels Sprouts, Roasted Beets and Goat Cheese Salad |

Wait. What? How could it possibly be that there are only 45 days left (if I did my math correctly which is not at all likely) before we’re ringing in all the good things, tossing out the bad, and setting goals and making plans for all of the inspiration of 2017 with my new printed planner that will organize your life, inspire you to meal plan, get in the kitchen, and make life just a whole lot easier!!!????

But seriously. How did we skip through 2016 in a blink of an eye?

I’m not really sure of the answer, but I do know I’ll be following the shreds of this shaved Brussels sprouts salad all the way through 2017 and beyond. 

Shaved Brussels Sprouts, Roasted Beets and Goat Cheese Salad |


This is our 11th month of the year featuring a recipe that is totally seasonal, totally ripe, and totally ready to be made right now.

It’s actually the 3rd year of these seasonal posts that are so graciously inspired by one of the most big-hearted foodies I know, Miss Becky of The Vintage Mixer. Sidenote: If you aren’t following her yet, this is the time to change that, stat!

This month I’ve created a recipe featuring of-the-moment Brussels sprouts and dig-from-the-earth rainbow of beets for a salad that is totally worth giving thanks for.


If you’ve followed me here on FoodieCrush, you’ll know I’m a late adopter to the fandom of Brussels Sprouts as I’ve documented here. Thank goodness tastes evolve and change.

What I love about this salad is it’s heartiness. Shredded and shaved raw Brussels sprouts make this salad anything but wimpy, with staying power to sit at the potluck, or on the buffet table, and not wilt into a mushy puddle of goo. In fact, this salad is best when it has a spell to sit and marinate and soak in it’s mustardy dressing.

In fact, I ate this salad as leftover lunch the day after I made it for this post. It may not have been as pretty, but it was darn near as tasty.

Shaved Brussels Sprouts, Roasted Beets and Goat Cheese Salad |

While Brussels are considered one of the healthiest foods around, they have their peculiarities too. They can sometimes be a bit bitter, so pairing them with sweet roasted beets, slow roasted pecans (I buy the Private Selection brand at my local Kroger because they’re already salted and roasted) and tossing them with a grainy mustard dressing sweetened with maple syrup totally gus this salad up.

The final tang in this Brussels sprouts salad is thanks to creamy crumbles of goat cheese. I tend to have a heavy hand when it comes to cheese, so feel free to use your own seasonal discretion.

Shaved Brussels Sprouts, Roasted Beets and Goat Cheese Salad |

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Shaved Brussels Sprouts Salad With Roasted Beets, Pecans and Goat Cheese

  • 6 medium size beets
  • Extra virgin olive oil
  • Kosher salt
  • 24 ounces fresh Brussels sprouts
  • ½ cup slow roasted pecans, roughly chopped
  • ⅓ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon grainy mustard
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup, or more to taste
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2-3 ounces goat cheese
  1. Preheat the oven to 400 degrees F. Trim the ends of the beets and wrap in aluminum foil in groups of three, drizzle with olive oil and sprinkle with kosher salt. Seal the foil packets tightly and place on a baking sheet. Bake for 45 minutes or until beets are fork tender. Remove from the foil and allow to cool, then rub and cut the skins off of the beets. Set aside or if making ahead, refrigerate for up to 3 days.
  2. Use a sharp knife to cut away the end of the core of the Brussels sprouts and finely slice around the core of the cabbage heads one at a time, discarding the core. Place in a large bowl.
  3. Slice the beets into bite size pieces and scatter on the Brussels sprouts with the chopped pecans.
  4. In a small jar with a screw top lid, add the olive oil, mustards, maple syrup, kosher salt and freshly ground black pepper. Shake well and season to taste. Pour over the salad and toss well to coat. Season with more salt and pepper if desired. Allow to sit 15-30 minutes before serving for flavors to marry. When ready to serve, sprinkle with chunks of goat cheese.

Shaved Brussels Sprouts, Roasted Beets and Goat Cheese Salad |

#eatseasonal November

As we have for the past few seasons, Becky of The Vintage Mixer has posted her list of what’s in season to eat now and from that list, has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below.

Please hop over to their sites, say hi and enjoy their seasonal inspiration.


We’d love to see what you’re eating seasonal now, too. Share your eats and follow the #eatseasonal hashtag on Instagram and Twitter to discover more seasonal eats.

Pesto and Burrata Stuffed Acorn Squash by Vintage Mixer |

Quinoa Salad with Roasted Beets, Fennel and Fried Goat Cheese by Food For My Family |

Apple Crumble Pie Joy Food Sunshine |

Apple Cinnamon Quinoa Muffins by Letty’s Kitchen
Apple Cinnamon Quinoa Muffins by Letty’s Kitchen

Cheesy Pesto Vegetarian Spaghetti Squash Boats by Flavor the Moments
Cheesy Pesto Vegetarian Spaghetti Squash Boats by Flavor the Moments

Maple Spiced Winter Vegetable and Kale Bowl by Floating Kitchen
Maple Spiced Winter Vegetable and Kale Bowl by Floating Kitchen

Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious
Butternut Squash, Mushroom and Poblano Enchiladas by Completely Delicious

Thanks for stopping by to check out our delicious seasonal round-up. Cheers to getting into the kitchen and cooking something good!

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Friday Faves Gift Guide for the Kitchen and Home


You’re about to see something a little different with this week’s Friday Faves. This year I’m shaking things up and trying a little something new for the holidays and sharing some of my favorite things I think you’ll love too.

And I figured, what better spot to highlight these faves than in my weekly Friday Faves?

I have a few more gift guides coming your way but can’t decide whether to post them all next week so there’s plenty of time for shopping, or drip them through the month to give you a little something to look forward to as we move toward the big day. I’d love to hear what you prefer in the comments below.

But since Christmas is now on everyone’s mind, and I have a TON of links to share, let’s skip the chit chat and dig into this week’s list of Friday Faves. Happy clicking friends.

Just because you still might be craving a little random link love this week, let’s start with these…

Friday Fave Holiday Gift Guides

With the holidays approaching, our inner elves have been scurrying around, shopping for our loved ones. Since we know you’re doing the same, and since it can be a stressful endeavor, we thought we’d help make things a wee bit easier for you by sharing a series of themed gift guides.

We’re excited to debut our first one today — a home-centric guide, full of some of our favorite products!

It’s the Little Things…

It’s the little things that make a house a home, right? From heavenly candles and cozy throws, to pretty room accents — these are some of my favorite things…
For the Home Gift Guide |

2. Capri Blue Candle These candles have been a favorite of mine for so long now, and I love these pretty mercury glass versions. The “Volcano” scent is my favorite — it’s a classic.

4. 2017 Constellations Calendar I’m a fool for pretty much anything Rifle Paper Co. makes, but as soon as I saw this gorgeous calendar with gold foil illustrations of constellations, I knew I couldn’t wait until 2017 to have one.

6. Faux Fur Throw The only thing Smudge asked for Christmas is more blankets. But faux fur with pom poms? Obviously you can never have too many throws.

7.  Bree Madden 5th Street Framed Wall Art For anyone who’s been to Venice Beach, CA (or like me, lived there and wistfully want to go back so I had to buy it for myself) will ply themselves with memories of surf and sun every time they look at this. 

8. Jamie Planter This cute little concrete planter is the perfect vessel for my succulent obsession and a great little something for gifting.

9. The Magnolia Story In addition to their house flipping flair, this book showcases what we love best about Chip and Joanna Gaines, their fun and playful back and forth that give us all #marriagegoals.

10. Amazon Echo I am obsessed with this thing. It’s like Siri on a whole new level. Simply tell Alexa to pull all of your music from various places, then tell her what level of volume to play it, tell jokes, check the weather, add things to your to-do and grocery list and call Uber for a ride. And I haven’t even figured out everything else it can do! Not to mention the sound quality is unreal. I’m a slave to Alexa.

Culinaire Extraordinaire

Sure, you can have too many cooks in the kitchen, but when it comes to gadgets and kitchenwares, there’s no such thing. This is my list of gifts that are sure to delight the epicureans in your life.

For the Kitchen Holiday Gift Guide |

1.  Nourished Planner I’m so excited to start 2017 with this new baby of mine! With a monthly and weekly calendar plus meal planning and shopping lists, it’s the perfect gift to generate inspiration and promote healthy new habits in and out of the kitchen. Curious about how it all started? Here’s how…

2. Instant Pot This is my #1 favorite addition to my kitchen this year. Ask any of my friends, I can’t quit preaching about it! I can cook slow, incredibly fast, brown and even make yogurt if I want! I’m telling you, if you only get one new appliance or gadget for your kitchen this year, get this.

3. Thermapen This is hands down the best and most accurate cooking thermometer I’ve ever used. It’s small, easy to use, and worth every penny.

4. Marble & Wood Salt Cellar I gravitate towards a lot of marble these days, so naturally I dig this salt cellar.  It’s elegant and minimalistic, without the hefty price tag.

5. Bowood Co. Exotic Wood Spurtle This handmade cross between a spoon and a spatula is the single most universal utensil and a must-have for your kitchen. And it’s just plain purdy to admire!

6. Nespresso Milk Frother My sister loved her so much we got one for my mom for Christmas last year. Then, I loved it so much, I got one as well. Obviously, you need one too.

7. All-Clad Cookware Set This will change the way you cook forever, and if you only have budget for a few starter pieces, get this set of two.

8. Hand-Eye Kitchen Apron Aprons are back for messy cooks like me, and I love that it’s unisex so my husband can get to work too.

9. The Inspiralizer My Inspiralizer and I are pretty much joined at the hip during the summer, but I totally use this year-round, and love it. It’s the perfect excuse to eat more veggies and just a little bit addicting to use.

13. Staub Cast-Iron Round Cocotte No matter what size, these pots are total workhorses. Nothing conducts heat like these babies, and they’re one of my favorite secret weapons for slow cooking. Plus, they just look super sleek and cool.

The Host With the Most

For the person in your life who loves to entertain, here are some goodies to toast the host.

For the Hostess Gift Guide |

1. Personalized Stationary Set I love the simple elegance of this stationary set (who couldn’t use one of these?) Bring back the letters, people!

3. Cards Against Humanity A little irreverant, a whole lot entertaining. This is one way to totally get the party started.

4. Hammered Copper Moscow Mule Mugs To drink a Moscow Mule in any other glass would be a sin, right? I love how the hammered texture sets these apart from all of the other ones I’ve seen.

5. Pablo Corkscrew If you know me you know I love dogs and wine. The perfect little stocking stuffer.

7. Arla Gold Napkin Ring A simple, organic shape entwines beautiful gold bands with a soft, lustrous finish to form a beautiful napkin ring for elegant table settings and special occasions.

8. Marble & Brass Serving Tray Marble and brass are so huge right now and this pretty tray is so versatile! Would be great in the bathroom, for displaying jewelry, or next to the stove. 

11. Hand Lettered Address Stamp Put a personal spin on your host or hostess gift with their own stamp of approval (and return address for those letters we’re talking about!)

Recipes I Pinned This Week

Now that we’ve successfully ended one holiday, I think the doors are wide open for some Christmas cookie baking, and boy have I seen some tantalizing recipes this week! Here are a few recipes I’ve pinned, that I think you should pin as well.

German Chocolate Cookie Balls from on

German Chocolate Cookie Balls

German Chocolate Cake is my everything, so naturally I’m flipping out about these glorious, adorable creations. And they’re petite, which means you can justify eating more than one or two (or three). This is dangerous territory, friends. Dangerous.

Gingerbread Cranberry Linzer Cookies from on

Gingerbread Cranberry Linzer Cookies

Have you ever seen such gorgeous Linzers? Don’t even get me started on what a fantastic cookie mashup this is!

Brown Butter Chai Snickerdoodles from on

Brown Butter Chai Snickerdoodles

The snickerdoodle just got a feisty holiday makeover and she’s lookin’ fine…

Thanks for reading, friends, and I hope you have a happy weekend!

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.

Crispy Smoked Paprika Chicken Recipe |

Smoked Paprika Chicken |

Some cooks seem like they were born with a wooden spoon in hand. But food blogger Mary Younkin’s cooking skills didn’t bloom until after marriage.

“When I was a newlywed, I couldn’t cook,” she admits. “I don’t say that lightly either, I really and truly was clueless in the kitchen beyond things that could be cooked from boxes and bags and sauces in jars. The only cookbooks I had at the time used a lot of ready made ingredients and I swear that everything wound up tasting the same,” she explains.

At that time, Mary wasn’t the only cook in the kitchen. “If we wanted a nice made from scratch dinner at home, my husband Sean was sure to be the one cooking it. I could bake and create pretty amazing desserts, but main dishes, side dishes, anything creative at all? That just wasn’t happening,” she concedes.

Until she began dreaming up recipes and started a food blog.

In 2011, Mary started her blog, Barefeet in the Kitchen as a way to chronicle her new territory in the kitchen. Her blog is one to turn to for quick, easy, healthy recipes that come together in minutes and never let home cooks and their families down.

Over the summer, Mary published her first cookbook, The Weeknight Dinner Cookbook: Family-Friendly Recipes for Everyday Home Cooking. It’s a testament to her kitchen mantra — simple, fast, and flavorful.
The cookbook is conveniently divided into chapters by the recipes’ cook time and effort level (15-25 minute meals, 30-45 minute meals, 5-10 minutes prep, slow cooker meals, etc.), and features several gluten-free recipes.

Mary has a weakness for lightning-fast meals, and her book reflects that. Recipes like her Sweet Chipotle Chicken Bites are a family favorite, as well as her Sheet Pan Chicken with Green Beans and Potatoes (a recipe from the “5 minute prep” chapter).

And as for the desserts? “The Lemon Lover’s Pound Cake still thrills me every time I make it,” she says.

“Now that cooking is something I enjoy, I wanted to write a cookbook full of foods that tasted incredible, but were easy enough for a home cook to make on a busy night,” Mary says.

Smoked Paprika Chicken |

And now, my List of 10 Q’s for Mary’s A’s

1. Describe your recipes in 3 words:

2. If you could be one blogger other than yourself, who would you be?

If I could borrow some skills from a friend for a little while, I’d love to step into Rebecca’s shoes (Foodie with Family), for her mad bread and cheese making skills.

3. Which 3 blogs do you follow/are obsessed with/can’t live a day without?

There are countless food blogs that I adore, I can’t even begin to narrow it down to just a few. (I did try!) However, Sacred Ground Sticky Floors is truly inspired writing from Jami Amerine. Every time I see one of Jami’s posts in my email, I know that my day just received a breath of fresh air.

Smoked Paprika Chicken |

4. What is the one kitchen tool you could never give up?

A great chef’s knife. Decent knives will make or break your work in the kitchen. I worked for years with lousy knives and now? A wicked sharp and comfortable knife is priceless.

5. What dish are you obsessed with mastering that you just can’t get quite right?

Feel free to laugh, but my nemesis is pizza.

Smoked Paprika Chicken |

6. What did you have for dinner last night?

Mexican Pulled Pork stuffed into tacos with Skillet Street Corn on the side (both recipes from the cookbook, both made by my 12 year-old son this time).

7. What’s one secret talent outside of the kitchen nobody knows about you?

I’m a ridiculously fast reader. Last time I tested the speed, (maybe in college?) I was reading somewhere around a thousand words a minute. Sometimes it’s handy, more often than not, it’s a bummer when I am loving a new book and then it’s finished in just a few hours. This is why I adore the public library and it’s also why I very rarely purchase a book. If I bought copies of all the books I read? Well, let’s just say the grocery budget would need to shrink to balance it all out.

Mary Younkin and family 8. You’re happiest when cooking/eating:

Massive garden salads with carnitas, avocado, and Fritos piled on top, followed by an ice cream cone.

9. The one secret to your success is?

10. How does being a mom help inform the things you create for your blog and the recipes in your book? 

The ability to laugh at kitchen mistakes and failures, clean up the mess, and try again. In addition to that, I always have a stash of chocolate and ice cream to balance out the less than perfect meals.

Thank you Mary for being our foodie crush and congratulations on your new cookbook. Now, let’s dive into the recipe.

Smoked Paprika Chicken |

Smoked Paprika Chicken Recipe with Barefeet In the Kitchen

There’s really not anything a busy home cook wishes for more than to have a few staple recipes logged for simple, nutritious, weeknight eats.

This garlicky spiced chicken thigh dinner recipe is exactly that, and a big part of my meal planning strategy for an easier, healthier dinner option.

Smoked Paprika Chicken |

With minimal ingredients that are pretty much always on hand, this recipe for Mary’s Crispy Garlic Paprika Chicken comes together injust about 5 minutes and then lets the oven do all of the work.

There wasn’t much to switch up from Mary’s original recipe, except to maybe add a little smoke. My husband is a huge fan of the depth of flavor smoked paprika provides so I substituted it where Mary calls for regular paprika. You can certainly use either to your liking.

Smoked Paprika Chicken |

The key to a crispy baked chicken is using skin-on, bone-in chicken thighs that have been drizzled with a bit of olive oil and seasoned with the simple blend of herbs straight from your spice cabinet.

Cooking the chicken elevated on a wire rack allows the oven’s hot air to circulate all around the chicken and for the fat to render from the skin so the thighs don’t cook and stew in their own juices. The result is a crispy crust on all sides.

Smoked Paprika Chicken |

I doubled the amount of spice mixture to sprinkle a little extra on the chicken and also flavor a separate roasting of broccoli and red onion for the side for one more layer of garlicky, smoked paprika flavor.

Smoked Paprika Chicken |

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Crispy Smoked Paprika Chicken Recipe

  • 8-10 small bone-in chicken thighs (about 3 pounds)
  • 1½ teaspoon kosher slat
  • ¾ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  1. Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil and place a wire rack over it. Place the chicken skin side down on the rack. Stir the spices together in a small bowl and then sprinkle half of the spices over the chicken. Turn the chicken over, skin side up, and drizzle with the oil and sprinkle the skin with the remaining spices.
  2. Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.
  3. Lightly adapted from The Weeknight Dinner Cookbook

Smoked Paprika Chicken |

Purchase The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking here.

This post was compiled by Heidi and FoodieCrush contributor Hayley Putnam. Follow Hayley and her foodie tastes and other flights of fancy on Pinterest and Instagram.

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Sausage Stuffed Mushroom With Hollandaise |

Sausage Stuffed Mushrooms with Hollandaise |

When my friends at Arla asked me to come up with a holiday recipe featuring their cream cheese, I knew in the wink of an eye it would be the most crave-worthy holiday appetizer to appear on the buffet table –> Sausage and Cream Cheese Stuffed Mushrooms.

You know the deal with sausage stuffed mushrooms. You’ve seen the eager eaters in action. Heck, you’ve probably been one of them. When you’re mid-conversation and suddenly spy a plate of these bite size poppers magically appear from the oven. You lose your train of thought. Your host carries the platter and drifts in slow motion to the appetizer table. And then like a swarm of locusts, guests swoop in, make their grab, and the delicious little nuggets disappear from the party platter.

And you are definitely one of them.

Because studies show, stuffed mushrooms are ALWAYS the first bite people reach for at a party. Okay, it may be my own personal study that’s proven this true, but I’m concluding it nonetheless.

But these aren’t just any ‘shrooms. Oh no. These poppers are taking the uptown route with a drizzle of creamy, homemade hollandaise.

Sausage Stuffed Mushrooms with Hollandaise |

I like to use brown mushroom caps, sometimes called baby portobellos or cremini mushrooms, instead of white mushrooms as they seem to have more flavor. After brushing the caps with a damp paper towel (don’t rinse them in water or they’ll get soggy!), I pry the stems from the caps and drizzle some olive oil in my hand, then rub the mushroom caps with the oil. This step keeps the caps from shriveling up and looking like prunes after cooking.

Ground sweet Italian sausage creates the bulk of the stuffing mix with a bit of panko bread crumbs and the chopped mushroom stems added in. If you want a spicy bite, try using hot Italian sausage instead.

Sausage Stuffed Mushrooms with Hollandaise |

The sausage stuffing for this recipe gets an extra creamy does of delicious thanks to Arla cream cheese, a hormone-free* cream cheese made from real milk from real farms. This cream cheese skips the added fillers, thickeners, or stabilizers found in some other cream cheeses, making it extra creamy and perfect for adding into the sausage stuffing mixture straight from the refrigerator. You don’t even need to let it soften.

Arla cream cheese comes in several flavors including Original, Herbs & Spices, and Peppercorn. I used Peppercorn in this recipe for an even bigger bite of flavor but you can totally choose whichever flavor strikes your tastebud fancy.

By adding cream cheese to the sausage mix you create a creamy, smooth and ultra moist stuffing that makes it nearly impossible to eat just one. I speak from experience.

Sausage Stuffed Mushrooms with Hollandaise |

Sausage Stuffed Mushrooms with Hollandaise |

But that isn’t the end of our cheese ingredient list. I also added some chopped Arla Fontina cheese slices to give a chunky melted cheese blast and a bit of grated Parmesan for a nutty bite.

Once the mushrooms are cooked, the final touch is a drizzle of homemade hollandaise and sprinkle of a few more green onions. This hollandaise couldn’t be easier because it’s all made in the blender. Yes! The blender does all the work and makes it so the hot butter doesn’t turn your holla-hollandaise into scrambled eggs. This recipe makes a little more than 1/2 cup of hollandaise, so double the recipe if you’re a heavy handed hollandaise-er but this really should be enough for this number of mushrooms.

And that, my friends, is how you out-do the rest of the party platters, by serving the most savory and easy poppers to ever pop into your mushroom-loving pie hole.

Sausage Stuffed Mushrooms with Hollandaise |

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

Sausage Stuffed Mushrooms With Hollandaise

  • 20 large capped brown mushrooms (baby portobello or cremini)
  • 2 tablespoons olive oil
  • ¾ pound sweet Italian sausage
  • 6 green onions, white and green parts, minced
  • 2 garlic cloves, pressed
  • ⅔ cup panko bread crumbs
  • 6 ounces Arla Peppercorn or Original cream cheese
  • 3 ounces Arla Fontina cheese slices, chopped small
  • ⅓ cup freshly grated Parmesan cheese
  • 3 tablespoons fresh parsley leaves, minced
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons butter (1 stick)
  • 4 egg yolks
  • ½ teaspoon dry mustard
  • 1 tablespoon lemon juice
  • Dash of Tabasco sauce
  1. Preheat the oven to 350 degrees F.
  2. Prepare a baking sheet by lining it with aluminum foil.
  3. Carefully brush the outsides of the mushroom caps with a damp paper towel to remove any dirt. Remove the stems from the mushrooms, chop finely, and set aside. Drizzle a little olive oil in your hand and lightly rub the mushroom caps with the oil and place on the baking sheet. Sprinkle the insides of the mushroom caps with a little kosher salt.
  4. Heat a medium skillet over medium high heat. Add the sausage and cook, stirring frequently, for 8-10 minutes or until completely browned. Add the chopped mushroom stems and cook for 2-3 minutes. Add the green onions and the garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs and stir to combine evenly with all the other ingredients. Remove from the heat and stir in the cream cheese until evenly distributed. Stir in the chunks of Fontina, Parmesan cheese, parsley and season with kosher salt and pepper.
  5. Fill each mushroom with a heaping portion of the sausage mixture. Bake for 20-25 minutes or until the sausage begins to brown and the mushrooms start to release moisture.
  6. While the mushrooms are baking, prepare the hollandaise sauce (recipe below).
  7. Remove the mushrooms from the oven and add a dollop of hollandaise to each mushroom cap. Garnish with more chopped green onion and watch the crowd fight for more than just one!
  1. Melt the butter over the stove or in a microwave safe container and set aside.
  2. Place the egg yolks, dry mustard, lemon juice, and Tabasco in a blender and mix for 30 seconds. Slowly add the hot butter in a steady stream to the blender and blend until thickened, about 30 more seconds. The hollandaise will thicken as it cools, so serve at your preference.

Sausage Stuffed Mushrooms with Hollandaise |

Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.

This post is part of a partnered series with Arla USA. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.

My Favorite Ambrosia Salad Recipe

My Favorite Ambrosia Salad |

“You’re REALLY going to put that on the blog?” my man questioned. “Really?”

We each have our holiday favorite dishes. He has his creamed corn. I have my Ambrosia salad.

These are the recipes that if missed on the holiday table cause pain and agony. Even if just for ourselves, because it simply wouldn’t be the same without them.

My Favorite Ambrosia Salad |

My grandma made this creamy fruit salad recipe every Thanksgiving. I think my Aunt Jill and I—and maybe my little sister Holly because she’d eat pretty much anything that was sweet—were pretty much the only ones who actually ever ate it. Although I do distinctly remember my mom adding a dollop to her plate nestled next to the cranberry sauce, even though she may deny it now.

But as the years went on, and the realization that the Ambrosia likers were in a deep decline, it disappeared from the serving table.

My Favorite Ambrosia Salad |

I’ve planned on adding this recipe to the blog ever since I started the blog. But I’d always second guess myself.

It’s not Pinterest-worthy enough.

Who’s gonna want to look at a salad with canned fruit and marshmallows bathed in a creamy slather of deliciousness?

My Favorite Ambrosia Salad |

This recipe is partly based on my sweet salad memories, and the recipe my mom had written down on the recipe card I copied and have been hauling around for 20 years.

For some reason my grandma’s called only for sour cream. But over the years, the salads I’ve sampled other than our holiday favorite seem to have a fluffier component. That’s why I folded in a sweetened whip cream.

And that’s why there are only two other essential parts to this recipe.

One is to be sure to drain the canned fruit, really, really well so it doesn’t create a puddle of watery cream. You’ll also want to be sure to rinse your cherries well or you’ll have red streaks through your salad. Not that there’s anything wrong with that…

The second part is to fold your whip cream and sour cream together in stages so the heavier sour cream doesn’t flatten the fluffy whip of the cream. I usually do this step 1/3 at a time.

My Favorite Ambrosia Salad |

And just like all of the crock-pot recipes, and all of the casserole recipes, and all of the other recipes I’ve second guessed myself on whether to share from my handwritten, dog-eared recipe book full of old-school family classics, the return to this recipe and a whole lot more family favorites has begun.

And I welcome them all with open arms.

And guess what? You’re about to, too.

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

My Favorite Ambrosia Salad Recipe

  • 1 20-ounce can pineapple tidbits
  • 1 15-ounce can Mandarin oranges
  • 1 cup maraschino cherries, drained
  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • ½ teaspoon vanilla
  • ½ cup light sour cream
  • 1 cup shredded, sweetened coconut
  • ¾ cup pecans, chopped
  • 3 cups mini marshmallows
  • 1 cup green grapes, halved
  1. Place the pineapple and mandarin oranges in a strainer and set aside to drain for 30 minutes to 1 hour. Drain the cherries and rinse with cold water and set aside to drain.
  2. Whip the cream with the sugar and vanilla until light and fluffy. Gently fold in ⅓ of the sour cream, then fold in the next ⅓ and then the final ⅓. Gently stir in the coconut, pecans and marshmallows. Add the grapes, pineapple, Mandarin oranges and maraschino cherries, and gently fold in. Top with a few more sprinkles of coconut and chopped pecans if desired. Chill for 1 hour up to overnight, then serve.

My Favorite Ambrosia Salad |

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How to Make Authentic Enchilada Sauce


How to Make Authentic Enchilada Sauce |

I’m right there with you when it comes to that last minute rush to get dinner on the table. Those time when it seems its all you can muster to pull a can of enchilada sauce from the pantry, toss some cheese in the middle of a few tortillas, break out the can opener, pour, and bake, and a pretty okay dinner is served.

But then there are the times when you want more flavor than an aluminum can can deliver. When you want more Mexican authenticity to create a from scratch meal, and that’s when you plan ahead and are STILL able to fix a fast dinner because you were a kitchen smartie-pants and food prepped ahead with tips from my weekly meal plan.

This authentic red enchilada sauce makes all the difference in homemade enchiladas. I’ve seen quite a few recipes that use flour and oil to create a roux for the base and then add tomato paste that then ends up tasting more like a spicy tomato sauce rather than a vivid enchilada sauce.

Mine however calls for dried chiles that have been reconstituted and blended as the main part of the base for that real chile flavor.

Prepped ahead this sauce is just as fast to use when you have it on hand. And it’s just as easy to prepare. And even better, it’s muy auténtico!

How to Make Authentic Enchilada Sauce |

This from scratch enchilada sauce recipe calls for dried New Mexico chiles and guajillo chiles along with a few tomatoes, onion, a bit of garlic, traditional Mexican spices of oregano and cumin. To deepen the flavor I add smoked paprika.

And for an interesting twist I sometimes add a cinnamon stick because one of my favorite Mexican restaurants red sauces has a cinnamon flavor, but that’s totally optional.

How to Make Authentic Enchilada Sauce |

The chiles are softened in boiling water and simmered for about 30 minutes. Don’t forget to save the cooking liquid (discarding the cinnamon sticks if using) to add to the sauce after blending the whole chiles with the sautéed onion, garlic, tomatoes, and spices.

How to Make Authentic Enchilada Sauce | foodiecrush.comenchilada-sauce-foodiecrush-com-049

After blending, strain the sauce to discard any extra seeds or pieces of skin that didn’t blend smoothly. Taste and adjust the seasonings and amount of salt to your liking. At this stage you add more water to create the consistency you desire.

How to Make Authentic Enchilada Sauce |

The final step, and most important is to fry the sauce.

It’s a quick step but one you do NOT want to skip if you want to develop that rich, deep flavor that this homemade sauce delivers. Be careful as the oil will splatter, so work carefully.

It’s the finishing touch to creating this scratch red sauce to go on just about any flavor of enchiladas, but especially my Beef Enchiladas With Butternut Squash that I’ll be sharing here soon.

Beef Enchiladas With Butternut Squash |

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #foodiecrusheats.

How to Make Authentic Enchilada Sauce

  • 3 cups water
  • 2 ounces dried guajillo chiles, stemmed and seeded
  • 1 ounce dried New Mexico chiles, stemmed and seeded
  • 1 cinnamon stick (optional)
  • 2 tablespoons vegetable oil, divided
  • ¼ cup chopped yellow onion
  • 1 medium tomato, seeded and chopped
  • 1 large garlic clove, pressed or minced
  • 1 teaspoon kosher salt
  • ½ teaspoon dried oregano
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
  1. In a heavy saucepan, bring water, chiles and the cinnamon stick (if using) to a boil. Reduce the heat, cover and simmer for 30 minutes or until chiles are tender. Drain the chiles, discard the cinnamon stick (if using) and reserve the cooking liquid in a measuring cup and set aside.
  2. Heat 1 tablespoon of the vegetable oil in a medium sauté pan over medium heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the tomato, garlic, salt, oregano, smoked paprika, and cumin and cook for about 5 minutes more.
  3. Transfer the mixture to a blender and add the chiles plus 2 cups of the cooking liquid and puree until smooth. Strain the sauce through a fine strainer and discard the pulp. Add more cooking liquid to thin the sauce to your liking.
  4. Heat the remaining oil in the same sauté pan over high heat. Slowly add the sauce being careful to avoid the splatters. Cook for 1 minute, stirring constantly, then reduce the heat to low and cook for another 4-5 minutes. Cool and store in the refrigerator until ready to use or freeze flat in gallon freezer bags for up to 3 months.

How to Make Authentic Enchilada Sauce |

Have a great day, and I hope this recipe inspires you to get into the kitchen and make something good.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.  

Thanks for reading and  to have each post delivered straight to your e-mail box.

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