Take a Break from Holiday Shopping. Good is Served.

The holiday season is in full swing! Thanksgiving has come and gone with the blink of an eye and the New Year will be here in a flash. During the holidays, it can be difficult to slow down and fully appreciate this special time of the year with friends and family.

Even as a chef I sometimes need a break from the holiday pressure and appreciate not having to cook every meal. It’s a great relief to know that I can conveniently “choose good” in the midst of indulgence during the next couple of weeks.

Urban Plates is committed to offering you real food that is nourishing, nutrient-rich and flavorful. Our food starts with high quality, carefully-sourced ingredients. I believe that by starting with the best ingredients we create great-tasting food with time-tested culinary techniques. In doing so, we eliminate the need for preservatives and unhealthy additives and maintain the naturally occurring nutrients that fuel our body and mind.

Fortunately, wherever I’m shopping this season I find myself close to an Urban Plates. This makes it easy to take a break from my holiday “to do” list. What a relief it is to escape the busy shops and parking lots to recharge in the comfortable and welcoming atmosphere of my local Urban Plates.

Hand-Made and Customizable Salads

Our entrée salads are a perfect option to satisfy your hunger and get a healthy well-rounded meal. Each salad is crafted to be a great source of nutrients with hot, hand-carved proteins, plenty of raw and unprocessed fruits, vegetables, nuts, and fresh house made salad dressings. All of the oils used in our dressings are GMO-free and organic. Our spicy peanut dressing is a great example of our commitment to the highest food quality. We make this dressing by starting with hand sliced scallions, raw ginger and garlic. We lightly sauté them to heighten the flavors, add a touch of brown sugar and gently simmer to caramelize the sugars. We deglaze the pan with fresh orange juice and rice wine vinegar and then finish the dressing with peanut butter and some chili! Each salad has its own unique flavor profile with the perfect house made dressing to compliment all the ingredients.

Hearty Soups

If you don’t have time for a full meal our soups are a great way to warm your body and soul. Our popular vegan tomato basil soup is made with organic tomatoes, organic carrots, fennel, fresh raw basil, balsamic vinegar and is finished with coconut milk and nutritional yeast. Our tomato basil soup is a healthier alternative to the traditional cream based soups. It has all the flavor and creaminess of a traditional tomato soup, but we make ours with coconut milk and nutritional yeast instead of heavy cream and cheese. The coconut milk provides a great mouth feel, many nutrients and lauric acid, a medium- chain fatty acid that’s easily absorbed and used by the body for energy. The nutritional yeast gives the soup a nutty and cheesy flavor while providing protein and B-complex vitamins, great for helping the body convert food into energy.

Urban Plates Replenishers

To finish off your break, one of our Replenishers is the perfect complement to your meal. All our Replenishers are made with fresh whole ingredients to provide you with real flavors and plenty of nutrient benefits. We have a wide variety of options ranging from our popular fresh lemonade made with organic lemon juice and lightly sweetened with organic sugar to our seasonal green juice made with organic baby kale, celery, cucumber, seasonal fruits and no added sugar!

Urban Plates Gift Cards

Even though you might be on a shopping break, Urban Plates can easily help with your gift list with our gift cards. You can customize the gift amount on each card, making it easy to use as a stocking stuffer or a treat for your foodie friend or family member. Our gift cards are also a great contribution as a donation for individuals and families in need during the holiday season. You can “gift the taste” of Urban Plates whether you’re in the restaurant of online.

Entertaining at Home

Urban Plates is happy to help you spend more time with family and friends, enjoying their company and relaxing. Our Family Meals are available during the holiday season and are designed to feed four or more people. You can conveniently order these affordable meals for take-out or delivery. We are offering a choice of our Chimichurri Grass-Fed Steak, Habanero Mango BBQ Ribs, Grilled Free-Range Chicken, Turkey Meatloaf and Honey Mustard Salmon paired with two large seasonal sides of your choice and grilled rustic bread.

We source all of our proteins from trustworthy farmers and ranchers that never administer antibiotics or added growth hormones and practice sustainable farming methods. As a chef, I feel it is my duty to honor their hard work by preparing our proteins simply on our grill or in our ovens. Our sauces and marinades are all made in house with clean ingredients, designed to complement the protein and not mask the natural flavor profiles.

If you are entertaining a larger group (15 to 50 or more), our Chefs can take care of your needs with our convenient Catering Menu. We can create your whole meal or provide you with seasonal sides and desserts to pair with your main course. With so many options on our menu you can easily satisfy everyone’s requests and dietary needs.

Our sides are always made in small batches throughout the day and can be ordered easily for pick up or delivery. Some of my favorites for holiday meals are the macaroni and cheese, roasted brussels sprouts with turkey bacon, miso mushroom sweet potato sauté, chilled beet salad with goat cheese and superfood salad. Everyone in my family loves sides, but making all the favorites gets pretty time consuming. I know that Urban Plates sides are all delicious, healthy and made the way I would make them, so I feel good bringing them to share with everyone.

Probably one of the most holiday associated foods are desserts! It’s a time to celebrate and desserts always add that festive touch of joy and excitement to the end of a meal. We have pastry chefs in every Urban Plates location making all of our desserts from scratch with real ingredients. We don’t use any bases, flavorings or additives to make the pastries. Each component of our desserts is made in house. For example, our hummingbird cake layers are made with hand smashed bananas that we ripen until they have the perfect texture and sweetness. We fresh-chop the pineapple and raw walnuts and mix the cake batter by hand, not machines. The cake layers are filled with fresh chopped pineapple and our addictive cream cheese frosting.

All of our pastries are available during this holiday season, either as individual treats or dessert platters. Whole cakes and the mango tart are great for sharing and can be pre-ordered for your event.

All our locations will be open Christmas Eve from 11am – 8:30pm and closed on Christmas Day. We will also be open New Year’s Eve and New Year’s Day from 11am to 9:30pm. We look forward to seeing you and sharing our made-from-scratch food with your family and friends.

Warm Holiday Wishes,

Chef Jen

The post Take a Break from Holiday Shopping. Good is Served. appeared first on Urban Plates.

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Author: Shane

Chef’s Blog: Urban Plates Winter Menu

The excitement of the new decade is behind us and I am beginning to settle into the winter season. The energy (and occasional chaos) that comes with the New Year has calmed and I am enjoying the cold weather, calmness of early days inside and embracing the season’s hearty winter produce in my kitchen. As always, the season and local produce harvest guide my cooking. For many, winter can be a tough time to find fresh produce as much of the country is covered in snow or too cold for most of the “exciting and showy” produce of the other seasons. Yes, tomatoes and berries are still available right now in the store, but they don’t taste like much and honestly, they don’t have the same nutritional benefits as they do in their true season. I skip over these items and head for the brussels sprouts, kale, root vegetables, cabbages and other winter produce. These items shine this time of the year and they have the most flavor and nutrition to offer in their peak season. This is the heart of seasonal cooking and I believe it leads to an overall balance for the year. At times it may feel like I’ve overdone it, like eating too much of the same items, but as soon as I begin to feel that way new produce emerges and it’s time to embrace the next season and harvest of new produce. I love cooking this way and feel that it naturally nourishes my body with what it needs for the time of the year.

While we have a core menu at Urban Plates that offers items you can always count on being fresh and made from scratch we like to highlight produce and cooking methods with our seasonal menu changes. This month we are offering some new items and focusing on some of our core offerings that are especially delicious right now due to the ingredients being in their peak.

Plant Based Bowls
Chickpea + Sweet Potato BowlOur newest addition to the menu is our Plant Based Bowls. These are a great way to fuel your body with nutrient dense ingredients bursting with unique flavor profiles.The chickpea & sweet potato bowlis a beautiful composition of seasoned chickpeas and lentils, chilled roasted sweet potatoes coated with chia seeds, and a crunchy, harissa spiced cabbage and pea salad. We drizzle everything with our vegan kale pesto and finish the bowl with goji berries.

beets and avocadoOur beet & avocado bowl is a bright combination of organic white & red quinoa tossed with roasted tomato pesto, chilled roasted beets coated with hemp seeds, pickled onions and a crisp raw cabbage- walnut salad tossed with our miso lemongrass dressing. Both bowls are vegan, gluten free and rich with vitamins, antioxidants, fiber, plant-based protein and omega-3 fatty acids.

Lamb Osso Bucco

The lamb osso bucco we introduced with our fall menu is another perfect winter weather meal option. The grass-fed lamb shank is slow cooked in a red wine reduction sauce and finished with a bright herbaceous mint gremolata. We serve the fork-tender osso bucco with our luscious mashed potatoes and a slice of grilled rustic bread. I find this dish hearty and satisfying without being heavy, the perfect comfort meal.

Scratch-Made Sides

Our hot sides are always a great accompaniment to your meal this time of the year, warming and satisfying. While our core hot sides are available year-round, I think the roasted brussels sprouts with turkey bacon are at their best right now. The colder weather is the perfect condition for growing delicious tender brussels sprouts. Unlike many fruits and vegetables, they can withstand and thrive in the colder winter season. We cook them at a high heat in our ovens and then finish them in small batches on our sauté line with sweet yellow onions, turkey bacon, garlic and a splash of lemon juice. If you haven’t had them recently or ever, make sure you give them a try on your next visit!

We’re introducing a new red & white quinoa hot side this month. Quinoa (pronounced keen-wah) is a seed that acts like a grain. Gluten free and containing all nine essential amino acids, antioxidants and a variety of vitamins and minerals, quinoa is a great option if you are looking for a healthy carbohydrate, high in protein and fiber. We start by cooking our quinoa with scratch made vegetable stock, toss it with our preserved lemon vinaigrette, fresh parsley and finish it with roasted tomato pesto. This side has a beautiful nutty base flavor brightened by the preserved lemons and tangy tomato pesto. It has a great nutritional profile containing all nine essential amino acids, antioxidants and a variety of vitamins and minerals. It’s a great option if you are looking for a healthy carbohydrate, high in protein and fiber.

Beets are another winter season crop that peak this time of the year. While we’ve had our beet fennel walnut cold side on the menu since the opening of our flagship restaurant, we wanted to try a new flavor profile this year. Our chefs crafted a miso lemongrass dressing that adds a lightly creamy texture to the beets with a mildly spicy, salty umami profile that balances perfectly with the earthy sweet flavor of the beets. We finish this side with hemp seeds and you can add goat cheese upon request. This is a low-calorie side high in vitamins.

Seasonal Replenishers

All of our replenishers are made with fresh whole ingredients to provide you with real flavors and plenty of nutrient benefits. Our popular Super Green replenisher is returning to the menu while kale is at its peak. We blend organic baby kale, celery, cucumber, fresh lemon juice, raw ginger, parsley, pineapple, chia seeds and organic apple juice until it is perfectly smooth. It has a light body with a perfect balance of vegetable and subtle natural fruit sweetness. We’ve added no sugar to this drink and let the fruit naturally sweeten it. This replenisher is packed with nutrient dense ingredients that boost your immune system! Kale is loaded with antioxidants that can help lower cholesterol. Ginger has excellent anti-inflammatory benefits and chia seeds contain omega-3 fatty acids, protein, fiber and calcium.

New to the menu is our Cantaloupe Mango replenisher. This bright orange drink is an excellent pick me up on those dreary days when you’re missing the sun and in need of some vitamin C. We blend fresh cantaloupe with mango, pineapple, organic apple juice and a pinch of stevia. The tropical mango and pineapple add a nice acidity to the sweet and naturally creamy melon, making this a luscious replenisher full of vitamin C & A, antioxidants and fiber.

Coconut Lemon Cake

Our ever-popular coconut lemon cake is returning this month for the season. It is a stunning dessert made with coconut milk cake layers filled with fresh lemon curd, coconut whipped pastry cream and finished with toasted coconut. The creamy rich coconut is balanced by the refreshing tart lemon and makes this cake irresistible.

The post Chef’s Blog: Urban Plates Winter Menu appeared first on Urban Plates.

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Author: Meg Bruno

Quick Chicken Taquitos

Quick Chicken Taquitos - Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

Quick Chicken Taquitos - Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

I was really torn whether to classify this as an appetizer or entree.

I could (and I have) eaten most of the platter, alone, so that made it my dinner. But then I have also served this to some friends and family, which means I had to share so it unfortunately became an appetizer.

So I guess it’s both?

I don’t know. Either way, app or entree, these super crispy, crunchy taquitos comes together in a cinch with the help of leftover rotisserie along with a few pantry staples and my favorite blend of cheeses. Simply fill them up, roll them, and throw them in some hot, hot oil until super golden brown and crisp.

Serve with guacamole, pico de gallo and a dollop of sour cream. SO SO GOOD.

Quick Chicken Taquitos - Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

Quick Chicken Taquitos

Such a great way to use up leftover rotisserie chicken! So easy, crispy and crunchy! Serve with guac, pico de gallo and sour cream!

20 minutes10 minutes

Ingredients:

  • 3 cups leftover shredded rotisserie chicken
  • 1 (4-ounce) can diced green chilies
  • 4 ounces extra-sharp cheddar cheese, shredded
  • 4 ounces Pepper Jack cheese, shredded
  • 1/2 cup chopped fresh cilantro leaves
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon hot sauce, or more, to taste
  • 12 (6-inch) corn tortillas, warmed
  • 6 cups canola oil

Directions:

  1. In a large bowl, combine chicken, green chiles, cheeses, cilantro, chili powder, cumin and hot sauce.
  2. Working one at a time, transfer tortilla to a work surface; place 1/3 cup chicken mixture in the center of each wrapper. Bring the bottom edge of the tortilla tightly over the filling, rolling from bottom to top until the top of the tortilla is reached; secure with wooden picks. Repeat with remaining tortilla and filling.
  3. Heat canola oil in a large stockpot or Dutch oven over medium heat until it reaches 375 degrees F.
  4. Working in batches, add taquitos to the Dutch oven and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, remove wooden picks.
  5. Serve immediately.

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Winter Pear Salad

Winter Pear Salad - So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

Winter Pear Salad - So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

Anyone else still rolling from the holidays? I feel like I have gained 10 pounds between Thanksgiving and Christmas with all the stuffing, cream pies, and corgi sugar cookies I have been stuffing down my gullet the last month.

It’s been absolutely glorious. I still have some leftover corgi sugar cookies hoarded away in my purse. SHHHHHH.

Winter Pear Salad - So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

But I also need all my veggies now, and then some to make up for the holidays, and this salad makes it almost too easy to get in all my nutrients.

With massaged kale, brussels sprouts, pear, pomegranate, and the juiciest marinated lemon rosemary chicken thighs, I can eat this for the entire month of January. The candied walnuts, crumbled blue cheese and honey Dijon dressing also help tremendously.

Winter Pear Salad

So hearty with so many feel-good ingredients! With lemon rosemary chicken, brussels sprouts, pear + a honey dijon dressing. YES, PLEASE!

20 minutes20 minutes

Ingredients:

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 6 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon chopped fresh rosemary leaves
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups shredded kale
  • 3 cups shredded brussels sprouts
  • 2 green onions, thinly sliced
  • 1 1/2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 bosc pear, sliced
  • 3 clementines, peeled and segmented
  • 1/2 cup pomegranate arils
  • 3/4 cup candied walnuts
  • 1/2 cup crumbled blue cheese

Directions:

  1. In a gallon size Ziploc bag or large bowl, combine chicken, 2 tablespoons olive oil, garlic, lemon juice, rosemary, 1 teaspoon salt and 1 teaspoon pepper; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.
  2. Heat 1 tablespoon olive oil in a cast iron grill pan over medium-high heat.* Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side.
  3. In a large bowl, combine kale, brussels sprouts and green onions; drizzle with remaining 3 tablespoons olive oil, vinegar, honey and Dijon. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste. Top with pear, clementines, pomegranate, walnuts and blue cheese.
  4. Serve immediately.

Notes:

*If you do not have a cast iron grill pan, you can also use a large cast iron skillet.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Instant Pot Butternut Squash Soup

Instant Pot Butternut Squash Soup - Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

Instant Pot Butternut Squash Soup - Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

This is hands down one of my favorite feel-good, soul-warming soups. Loaded with sweet butternut squash, caramelized onions, carrots, celery, Granny Smith apple, garlic, sage and thyme – all topped with crisp bacon bits.

And you can make this soup in just half the time with the help of your Instant Pot®.

Instant Pot Butternut Squash Soup - Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

With just a quick saute of bacon, you can set that aside to top your soup for serving. From there, you can saute your onions and herbs in all that bacon grease until they get wonderfully fragrant before throwing in the rest of your ingredients. Pressure cook for 12 minutes, boom, done. Add heavy cream and puree with an immersion blender (or blend in batches in a blender).

Top with reserved bacon and an extra drizzle of heavy creamy (if desired). So velvety smooth and so so good.

Instant Pot Butternut Squash Soup - Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

Instant Pot Butternut Squash Soup

Now you can make butternut squash soup in just half the time in the IP! Quick, easy, velvety smooth and so so cozy.

15 minutes30 minutes

Ingredients:

  • 4 slices bacon, diced
  • 1/2 medium sweet onion, diced
  • 3 cloves garlic, minced
  • 4 sage leaves, minced
  • 3 sprigs fresh thyme
  • 1 (2 1/2 pound) butternut squash, peeled, seeded, and cubed
  • 3 large carrots, cut into 1-inch pieces
  • 1 stalk celery, cut into 1-inch pieces
  • 1 Granny Smith apple, cored and chopped
  • 4 cups chicken stock
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup heavy cream
  • 2 tablespoons chopped fresh chives

Directions:

  1. Set 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
  2. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
  3. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 teaspoon salt and 1/2 teaspoon pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
  4. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
  5. Serve immediately, sprinkled with bacon and chives.

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Maple Pecan Baked Brie

Maple Pecan Baked Brie - The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

Maple Pecan Baked Brie - The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

Baked brie. AKA, the best kind of baked cheese you can bring to any gathering.

It’s quick, it’s easy, and it’s super impressive. And oh yes, it’s a crowd-pleaser for everyone involved.

And what I really love about this recipe is that it only requires 5 ingredients – brie, pecans, maple syrup, fresh rosemary, salt and pepper.

Plus, you can basically use anything for dipping purposes – various crackers, bread slices, apple slices, pear slices… I’m pretty sure you can dip your leather boot in this and it’ll taste just as good.

But seriously, the warm maple pecan mixture is just what the doctor ordered this holiday season. So grab all the crackers and make sure you get all those sweet, crunchy, nutty bits!

Maple Pecan Baked Brie - The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

Maple Pecan Baked Brie

The easiest 5-ingredient baked brie! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.

10 minutes15 minutes

Ingredients:

  • 1 (8-ounce) wheel brie cheese
  • 1/2 cup pecan halves
  • 1/3 cup maple syrup
  • 2 teaspoons chopped fresh rosemary leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  1. Preheat oven to 350 degrees F.
  2. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
  3. Spread pecans in a single layer on a clean baking sheet. Place into oven and bake until toasted and fragrant, about 6-8 minutes; set aside.
  4. In a small saucepan over medium heat, combine maple syrup, rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans.
  5. Serve brie warm topped with maple syrup mixture; serve with crackers or baguette.

Did you Make This Recipe?

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Maple Glazed Ham

Maple Glazed Ham - The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

Maple Glazed Ham - The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

Guys, Christmas is seriously in just 1 week!

I know we say this all the time but seriously, where did all the time go? Didn’t we just celebrate Thanksgiving? I’m still working through all my leftover hambone soup by the way. It’s legit the best.

And by the time I finish this batch, I’ll have another hambone to use up with this recipe!

Maple Glazed Ham - The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

Now this recipe is a super easy, classic baked holiday ham with the most incredible maple, brown sugar glaze. All you need is 6 ingredients for this glaze: maple syrup, brown sugar, Dijon, orange zest, fresh rosemary and black pepper.

That’s it. It’s a super short ingredient list.

Just make sure your ham is sitting at room temperature before baking. From there, you can brush that beautiful ham with 1/4 cup of the glaze, and then you can baste that bad boy every 30 minutes, yielding that super sticky, super perfect glazy heaven.

Maple Glazed Ham - The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

Maple Glazed Ham

The classic ham is made with the most incredible maple, brown sugar glaze. With just a few ingredients, this will be a hit with everyone!

20 minutes2 hours 30 minutes

Ingredients:

  • 3/4 cup maple syrup
  • 1/2 cup brown sugar
  • 3 tablespoons Dijon mustard
  • 1 tablespoon orange zest
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon coarsely ground black pepper
  • 1 (8 lb) bone-in, fully cooked, spiral-cut ham, at room temperature

Directions:

  1. Preheat oven to 300 degrees F. Line a 9 x 13 baking dish with foil and lightly oil or coat with nonstick spray.
  2. In a medium bowl, whisk together maple syrup, brown sugar, Dijon, orange zest, rosemary and pepper.
  3. Place ham, cut side down, in the prepared baking dish. Brush evenly with 1/4 cup maple syrup mixture.
  4. Place into oven, brushing with remaining maple syrup mixture every 30 minutes, until cooked through, reaching an internal temperature of 140 degrees F, about 2 hours 30 minutes. Let stand 5 minutes.
  5. Serve immediately.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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Brown Butter Sweet Potato Gnocchi

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Okay, so full disclosure. If you have not made sweet potato gnocchi from scratch, your mind WILL BE BLOWN.

Because homemade gnocchi is way easier to make than you think. And the homemade version is a million times better than the packaged version. BUT if you’re in a pinch, the premade ones will also work just fine here, and should get dinner on the table in just 20 minutes. (There’s absolutely no shame in the packaged ones – I use them all the time myself!)

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

But if you have some time, you’ll see just how easy this really is. And once your beautiful, pillowy gnocchi bites are ready, they’ll get cooked twice – once in boiling salted water (to make sure they’re cooked through) and a second time to get them nice and crispy. From there, you’ll serve these with foamy, epic brown butter, infused with fresh sage leaves and garlic. SO SO GOOD.

Serve with shaved Parmesan and some glasses of wine.

Brown Butter Sweet Potato Gnocchi - Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

Brown Butter Sweet Potato Gnocchi

Homemade gnocchi is easier to make than you think! So light and so pillowy using just 4 ingredients! SO SO GOOD.

1 hour1 hour 30 minutes

Ingredients:

  • 2 medium sweet potatoes
  • 1/2 cup whole milk ricotta
  • 1/4 cup freshly grated Parmesan
  • 1 large egg
  • Kosher salt and freshly ground black pepper, to taste
  • 2 to 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh sage leaves
  • 1/2 cup shaved Parmesan

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Pierce potatoes with a fork; place potatoes onto prepared baking sheet. Place into oven and bake until tender, about 1 hour. Let cool completely.
  3. Cut in half; scoop flesh into a medium bowl and mash. Transfer 1 1/2 cups to a large bowl; stir in ricotta, Parmesan, egg, 3/4 teaspoon salt and 1/4 teaspoon pepper. Add flour, 1/2 cup at a time, until a soft dough forms, being careful not to over-knead.
  4. Working on a lightly floured surface, divide dough into 6 equal pieces. Roll each piece into a 20-inch long rope, about 1-inch in diameter, sprinkling with additional flour as needed to prevent sticking. Using a sharp knife, cut each rope into 3/4-inch bite-size pieces; transfer to baking sheet.
  5. Bring a large pot of salted water to a boil; working in 3 batches, cook gnocchi until tender, stirring occasionally, about 4-6 minutes. Drain well and transfer to clean rimmed baking sheet.
  6. Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.
  7. Melt butter in the skillet over low heat, 1 tablespoon at a time, until butter starts to foam. Add garlic and sage, and cook, stirring frequently, until fragrant, about 1 minute. Stir in gnocchi and sprinkle with Parmesan.
  8. Serve immediately.

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Quick Chicken Ramen Noodle Stir Fry

Quick Chicken Ramen Noodle Stir Fry - Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

Quick Chicken Ramen Noodle Stir Fry - Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

So is it too early to be doing New Year, New You?

Because after all the holiday stuffing and pies, I need all the veggies I can get. And this recipe is the perfect way to sneak in all the vegetables – broccoli, bell peppers, mushrooms, onion – you name it. Carrots and green beans would also be great swaps or additions.

Not to mention, this comes together in 30 minutes or less, start to finish, with the quickest 4-ingredient stir-fry sauce of your lives. All you need is chicken stock, oyster sauce, rice wine vinegar and Sriracha.

Super quick, super speedy, super simple, and so so good.

Quick Chicken Ramen Noodle Stir Fry - Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

Quick Chicken Ramen Noodle Stir Fry

Noodles, tender chicken, broccoli, bell pepper and mushrooms with the best and easiest stir fry sauce ever. 30 min. Start to finish.

15 minutes15 minutes

Ingredients:

  • 2 (3.5-ounce) packages instant ramen noodles, flavor packets discarded
  • 1/3 cup chicken stock
  • 1/4 cup oyster sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon Sriracha, or more, to taste
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 1/2 cups small broccoli florets
  • 1 cup diced sweet onion
  • 1 cup diced red bell pepper
  • 1 cup sliced shiitake mushrooms
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 2 green onions, thinly sliced
  • 1/2 teaspoon toasted sesame seeds

Directions:

  1. In a large pot of boiling water, cook ramen noodles until tender, about 3-4 minutes; rinse with cold water and drain well.
  2. In a medium bowl, whisk together chicken stock, oyster sauce, rice wine vinegar and Sriracha.
  3. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 4-6 minutes; set aside.
  4. Stir in broccoli, onion, bell pepper and mushrooms until tender, about 4-5 minutes.
  5. Stir in garlic and ginger until fragrant, about 1 minute.
  6. Stir in chicken stock mixture, scraping any browned bits from the bottom of the skillet.
  7. Stir in ramen noodles and chicken until heated through and evenly coated in sauce, about 1-2 minutes.
  8. Serve immediately, garnished with green onions and sesame seeds, if desired.

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Instant Pot Cheeseburger Mac and Cheese

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

It’s been a bit hectic here. With the move, the traveling, the wedding planning, and the holidays, we’ve been constantly on the go-go-go.

But even with our super busy schedules, I can still whip up this cozy, comforting cheeseburger mac in a flash.

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

That’s right. You read that right. It’s cheeseburger MAC. AND. CHEESE. Aka, homemade hamburger helper made a million times better thanks to Cabot cheese.

Owned by 800 farm families throughout New York and New England since 1919, Cabot creates the best cheese and dairy. So it’s no wonder that this mac and cheese yields that super creamy, super epic cheese sauce.

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

And my favorite part? You can throw all of it in the Instant Pot®! And I mean, all of it, even the uncooked pasta. You barely have to lift a finger here.

After the quick-release, you can stir in all the cheese, letting it melt right into the pasta. The key here is using a good quality cheese, like Cabot Mild Cheddar Cheese. It will make all of the difference!

Instant Pot Cheeseburger Mac and Cheese - Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

Instant Pot Cheeseburger Mac and Cheese

Cheeseburger macaroni? YES, PLEASE! Hamburger meat, pasta and an epic cheese sauce. All made in ONE POT. Too easy!

20 minutes20 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1/2 medium sweet onion, diced
  • 1/2 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon dried oregano
  • 3 cups beef stock
  • 1 (15-ounce) can tomato sauce
  • 12 ounces elbow macaroni
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups shredded Cabot Mild Cheddar Cheese
  • 1/2 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Add onion and bell pepper, and cook, stirring frequently, until tender, about 2-3 minutes. Stir in garlic, paprika and oregano until fragrant, about 1 minute.
  3. Stir in beef stock, tomato sauce and pasta; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Stir in cheese and heavy cream until cheese has melted, about 1-2 minutes; stir in parsley.
  5. Serve immediately.

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