Best Oven Roasted Cajun Turkey

Mix up your Thanksgiving turkey with the Best Oven Roasted Cajun Turkey. Extra juicy with hints of heat make for the perfect twist on a Holiday favorite.  I hope you enjoy it as much as I did!

Best Oven Roasted Cajun Turkey

Ingredients for Oven Roasted Cajun Turkey:

1 1/2 Sticks Butter (3/4 Cup melted)

1 Tablespoon Shrimp Boil

1 Tablespoon Dried Oregano

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

1 Tablespoon Paprika

1 Teaspoon Chili Powder

2 Tablespoons Creole Seasoning

1/2 onion, cut into chunks

3 Celery Sprigs, cut into large pieces

1 Turkey, brined with Cajun Brine (Mine was 18lbs)

2 Cups Chicken Stock or Water

Preheat the oven to 400*.  In a large roasting pan place a baking rack; then spray the pan and rack with non-stick spray.

Remove the turkey from the brining mixture and pat dry with paper towels. This year I named my turkey LuLu but you can name yours whatever you like.

In a glass bowl melt the butter in the microwave then add all of the spices.  You can do this a few days ahead of time then just remelt the butter to make your life easier and it gives the spices a change to “wake up”.

Remove the turkey from the brine bag discarding the brining liquid and brine bag (don’t reuse the brining bag or liquid).  Place LuLu onto your baking pan that you plan to roast her in.  Using paper towels pat the turkey to remove excess liquid.  This helps the Cajun goodness stick to LuLu. If you haven’t done so already now would be an opportune time to remove the turkey innards (organs) from the cavity of the turkey.

Using your hand gently separate the skin on the breast bone area,  so that you can spoon in the Cajun mixture.  This allows the mixture to melt in between the skin and the meat giving you a juicy and delicious tasting turkey.  Do the same things on the leg area, so you can sneak flavors in there as well.

Cajun Roasted Turkey from Sassy Southern Yankee

Take your Cajun butter mixture and using a spoon or your hands place the mixture under the skin on the breast bone area, legs and inside of the cavity.  Turn LuLu over then rub the Cajun mixture on her backside.  Place the pan in the *400 oven for 30 mins. This allows the backside of the turkey to brown up a bit and helps gravity move the juices to the breast area.

After 30 mins remove LuLu from the oven and using a tea towel or turn the turkey over in the pan (caution turkey might be hot).  If you plan on stuffing the turkey this is when you want to fill the cavity full of whatever your favorite stuffing recipe is.  Once you have LuLu stuffed be sure to fold her legs back into the cavity area to hold them in place or feel free to use some cooking twine.  Fold the wings behind the “head” of the turkey to prevent burning. If you are cooking stuffing in a separate pan then place a half onion and some celery in the cavity to add flavor and moisture.

Add the chicken stock to the bottom of the pan; cover the turkey with a piece of parchment paper then some foil paper (if you don’t have parchment paper foil is fine).  LuLu is now officially ready for the oven. Reduce the oven temperature to 325* and bake according to package directions.

**Follow the Turkeys package instructions for cooking times.  Please keep in mind that stuffed turkeys take longer to cook than unstuffed turkeys and the breast meat should reach a temperature of 161* and the Thigh/dark meat should be 180* to avoid food poisoning.

Cajun Roasted Turkey

Remove the foil and parchment paper about 45 prior to the end of the cooking time to allow LuLu to get nice and golden brown making sure you baste her with the drippings and juices about every 15 mins.  Once the turkey reaches the proper temperatures remove it from the oven then allow to sit for 30 min to 1 hour prior to carving this allows the juices to redistribute making for a juicer turkey.  Don’t worry LuLu will stay plenty warm.

Sassy Southern Yankees Cajun Roasted Turkey

Best Oven Roasted Cajun Turkey
Author: 
Recipe type: Main
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Mix up your Thanksgiving turkey with the Best Oven Roasted Cajun Turkey. Extra juicy with hints of heat make for the perfect twist on a Holiday favorite.
Ingredients
  • 1½ Sticks Butter (3/4 Cup melted)
  • 1 Tablespoon Shrimp Boil
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Paprika
  • 1 Teaspoon Chili Powder
  • 2 Tablespoons Creole Seasoning
  • ½ onion, cut into chunks
  • 3 Celery Sprigs, cut into large pieces
  • 1 Turkey, brined with Cajun Brine (Mine was 18lbs)
  • 2 Cups Chicken Stock or Water
Instructions
  1. Preheat the oven to 400*.
  2. Remove the turkey from the brining mixture and pat dry with paper towels. This year I named my turkey LuLu but you can name yours whatever you like.
  3. In a glass bowl melt the butter in the microwave then add all of the spices. You can do this a few days ahead of time then just remelt the butter to make your life easier and it gives the spices a change to "wake up".
  4. In a large roasting pan place a baking rack; then spray the pan and rack with non-stick spray.
  5. Remove the turkey from the brine bag discarding the brining liquid and brine bag (don't reuse the brining bag or liquid). Place LuLu onto your baking pan that you plan to roast her in. Using paper towels pat the turkey to remove excess liquid. This helps the Cajun goodness stick to LuLu. If you haven't done so already now would be an opportune time to remove the turkey innards (organs) from the cavity of the turkey.
  6. Using your hand gently separate the skin on the breast bone area, so that you can spoon in the Cajun mixture. This allows the mixture to melt in between the skin and the meat giving you a juicy and delicious tasting turkey. Do the same things on the leg area, so you can sneak flavors in there as well.
  7. Take your Cajun butter mixture and using a spoon or your hands place the mixture under the skin on the breast bone area, legs and inside of the cavity. Turn LuLu over then rub the Cajun mixture on her backside. Place the pan in the *400 oven for 30 mins. This allows the backside of the turkey to brown up a bit and helps gravity move the juices to the breast area.
  8. After 30 mins remove LuLu from the oven and using a tea towel or turn the turkey over in the pan (caution turkey might be hot). If you plan on stuffing the turkey this is when you want to fill the cavity full of whatever your favorite stuffing recipe is. Once you have LuLu stuffed be sure to fold her legs back into the cavity area to hold them in place or feel free to use some cooking twine. Fold the wings behind the "head" of the turkey to prevent burning. If you are cooking stuffing in a separate pan then place a half onion and some celery in the cavity to add flavor and moisture.
  9. Add the chicken stock to the bottom of the pan; cover the turkey with a piece of parchment paper then some foil paper (if you don't have parchment paper foil is fine). LuLu is now officially ready for the oven. Reduce the oven temperature to 325* and bake according to package directions.
  10. **Follow the Turkeys package instructions for cooking times. Please keep in mind that stuffed turkeys take longer to cook than unstuffed turkeys and the breast meat should reach a temperature of 161* and the Thigh/dark meat should be 180* to avoid food poisoning.
  11. Remove the foil and parchment paper about 45 prior to the end of the cooking time to allow LuLu to get nice and golden brown making sure you baste her with the drippings and juices about every 15 mins. Once the turkey reaches the proper temperatures remove it from the oven then allow to sit for 30 min to 1 hour prior to carving this allows the juices to redistribute making for a juicer turkey. Don't worry LuLu will stay plenty warm.

 

 

Cajun Brined Turkey

Mix up your Thanksgiving turkey with this Cajun Brined Turkey.  Extra juicy with hints of heat make for the perfect twist on a Holiday favorite.

Cajan Brined Turkey from Sassy Southern Yankee

Not going to lie.  I’m not the worlds biggest turkey fan so each year I try and mix it up a bit in hopes that I will fall in love with America’s favorite Thanksgiving guest the Turkey.  This Cajun Brined Turkey is pretty darn good!  This is a two part process first we will brine the turkey, and then the second part we will make a delicious cajun compound butter that will help roast the turkey to perfection.  Not a fan of Cajun Seasoning not a problem! Last year I made this Hard Cider Brined Turkey which was pretty darn good too!

Ingredients for Cajun Brined Turkey:

1 Tablespoon Dried Oregano

1 Tablespoon Chili Powder

1 Tablespoon Garlic Powder

1 Tablespoon Spanish Paprika

1 Tablespoon Dried Thyme or a few sprigs of Fresh if you have it

3 Bay Leaves

1 Cups Salt

1 Cup Sugar

1 Gallon Water

1 Small Onion, quartered

3 Celery Stalks, cut in thirds

1 Turkey, thawed (I used a 15-18 lb bird)

1 Brining Bag

In a large stock pot combine all the dried herbs, salt, sugar, bay leaves and water; bring mixture to a boil then allow to cool. I usually make mine the day before while the turkey is thawing; then refrigerate it. the brine should be cold/cool.

Cajun Brined Turkey from Sassy Southern Yankee

I’ve learned a few things over the years and one of my favorite tricks is to line the crockpot insert with the brining bag; then I place the turkey into the crockpot.  This gets the turkey into the crockpot pan which makes carrying it easier once the brining liquid is in the bag.  It also helps decrease the mess should the bag spring a leak!

Cajan Brined Turkey in a Crockpot

Once the turkey is in the bag; pour the Cajun brining mixture over the turkey.  If you don’t have enough liquid you can feel free to add a bit more of cold water.  Use the twist tie to secure the top of the bag removing as much air as possible from the top.  We want to make sure the turkey is floating in Cajun love!  Place the turkey in the brining solution in the fridge for 24-48 hours.  Stay tuned for the perfectly cooked Cajun Turkey.  Post will be on the blog later this week 🙂 As Promised here is the link for the Best Oven Roasted Cajan Turkey.

Cajan Brined Turkey for Thanksgiving

Cajun Brined Turkey
Author: 
Recipe type: Main
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 Tablespoon Dried Oregano
  • 1 Tablespoon Chili Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Spanish Paprika
  • 1 Tablespoon Dried Thyme or a few sprigs of Fresh if you have it
  • 3 Bay Leaves
  • 1 Cups Salt
  • 1 Cup Sugar
  • 1 Gallon Water
  • 1 Small Onion, quartered
  • 3 Celery Stalks, cut in thirds
  • 1 Turkey, thawed (I used a 15-18 lb bird)
  • 1 Brining Bag
Instructions
  1. In a large stock pot combine all the dried herbs, salt, sugar, bay leaves and water; bring mixture to a boil then allow to cool. I usually make mine the day before while the turkey is thawing; then refrigerate it. the brine should be cold/cool.
  2. I've learned a few things over the years and one of my favorite tricks is to line the crockpot insert with the brining bag; then I place the turkey into the crockpot. This gets the turkey into the crockpot pan which makes carrying it easier once the brining liquid is in the bag. It also helps decrease the mess should the bag spring a leak!
  3. Once the turkey is in the bag; pour the Cajun brining mixture over the turkey. If you don't have enough liquid you can feel free to add a bit more of cold water. Use the twist tie to secure the top of the bag removing as much air as possible from the top. We want to make sure the turkey is floating in Cajun love! Place the turkey in the brining solution in the fridge for 24-48 hours. Stay tuned for the perfectly cooked Cajun Turkey. Post will be on the blog later this week 🙂

 

 

Chipotle Cranberry Sauce in the Crockpot

This Chipotle Cranberry Sauce is beyond easy to make! With all of the other things to fuss over for the holiday this certainly shouldn’t be one of them! Sweet, tart, with hints of smoke and spice make this Chipotle Cranberry Sauce the perfect addition to your Thanksgiving meal.  It’s also a wonderful addition to those leftover turkey sandwiches 🙂

Chipotle Cranberry Sauce in the Crockpot from Sassy Southern Yankee

Ingredients for Chipotle Cranberry Sauce:

4 Cups Fresh Cranberries

1 Chipotle pepper in Adobo Sauce, Seeds removed and minced (only one pepper from the can)

1/2 Lemon, juiced or orange juice if you don’t have a lemon

1/2 Cup White Sugar ~I used Imperial Sugar huge thanks to the nice people from Imperial that  sent me 40 lbs 🙂

To get started find your small Crockpot (I know I had to dust mine off too!).  I never have been good at cooking small meals, so this little guy doesn’t get the love he deserves.  I use the Mac Daddy of crockpots for most of my meals.  Lucky for me this little guy is perfect for Chipotle Cranberry Sauce.

Cranberries from Sassy Southern Yankee

In a small crockpot add the Cranberries, Lemon Juice and Sugar.  Using a sharp knife slice open the chipotle and remove the seeds; then mince the chipotle pepper and toss it into the crockpot.  Place the remaining Chipotles and Adobo sauce in an air tight plastic container in your fridge for another time (Here is a great recipe to use those extras).

Chipotle Cranberry Sauce in the Crockpot

Cook in the crockpot on high for 4 hours or low for 8 hours.  The sauce will be soupy at first glance; however as it cools it will thicken to that perfect Cranberry Sauce consistency promise!  Place the sauce in the fridge for up to a week or you can make it in advance and freeze it (thaw before serving).  I’m all about getting as much of the holiday meal prep done in advance as possible.

Chipotle Cranberry Sauce in the Crockpot
Author: 
Recipe type: side
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This Chipotle Cranberry Sauce recipe is beyond easy! With all of the other things to fuss over for the holiday this certainly shouldn't be one of them! Sweet, tart, with hints of smoke and spice make this Chipotle Cranberry Sauce the perfect addition to your Thanksgiving meal.
Ingredients
  • 4 Cups Fresh Cranberries
  • 1 Chipotle pepper in Adobo Sauce, Seeds removed and minced (only one pepper from the can)
  • ¼ Cup Bourbon
  • ½ Lemon Juiced
  • ½ Cup White Sugar (I used Imperial Sugar) more to taste
Instructions
  1. To get started find your small Crockpot (I know I had to dust mine off too!). I never have been good at cooking small meals, so this little guy doesn't get the love he deserves. I use the Mac Daddy of crockpots for most of my meals. Lucky for me this little guy is perfect for Chipotle Cranberry Sauce.
  2. In a small crockpot add the Cranberries, Bourbon, Lemon Juice and Sugar. Using a sharp knife slice open the chipotle and remove the seeds; then mince the chipotle pepper and toss it into the crockpot. Place the remaining Chipotles and Adobo sauce in an air tight plastic container in your fridge for another time (Here is a great recipe to use those extras).
  3. Cook in the crockpot on high for 4 hours or low for 8 hours. The sauce will be soupy at first glance; however as it cools it will thicken to that perfect Cranberry Sauce consistency promise! Place the sauce in the fridge for up to a week or you can make it in advance and freeze it (thaw before serving). I'm all about getting as much of the holiday meal prep done in advance as possible.

 

Momma’s Famous Cheesy Bacon Dijon Dip {Gluten Free}

My momma makes this tasty Cheesy Bacon Dijon Dip that everyone raves about whenever it makes an appearance at parties.  This Cheesy Bacon Dijon Dip is everything you ever dreamed of in a dip gooey cheese with crisp bacon, hints of sweetness from honey and a bit from the Dijon mustard.  It’s the perfect go to holiday party dip because you can make it ahead of time and then just pop it under the broiler or microwave right before serving.

Momma's Famous Cheesy Bacon Dijon Dip 1

Ingredients:

2 8oz Blocks of Cream Cheese, room temperature

1/2 Cup Mayo

2 Tablespoons Country Dijon Mustard or your favorite grainy mustard

2 Tablespoons Honey

1/2 Lb Bacon, cooked and crumbled

2 large shallots or 1/2 onion diced

1 Cup Shredded Swiss Cheese or your favorite cheese

Your favorite chips or GF Bagel Slices

Cook the bacon in a large skillet until golden and crisp; then allow to drain on paper towel and crumble it. **If you are in a hurry you can also use bacon bits instead.  Remove some of the excess grease from the pan then add the shallots and sauté until translucent and soft about 5 minutes. *Shallots can be found in the produce section by the onions they are a bit sweeter than onions.

In a large bowl combine the cream cheese, mayo, county Dijon mustard and honey.  If the cream cheese is still hard feel free to pop it in the microwave for 30 seconds at a time until soft and pliable.

Cheesy Bacon Dijon Dip from Sassy Southern Yankee

Remove some of the excess grease from the pan then add the shallots and sauté until translucent and soft about 5 minutes. *Shallots can be found in the produce section by the onions they are a bit sweeter than onions.Cheesy Bacon Dijon Dip

Add 3/4 of the crumbled bacon and the shallots to the cream cheese mixture.  Pour the mixture into a casserole dish; then top with the remaining bacon and swiss cheese.  If you don’t have swiss cheese you can use whatever cheese you have on hand.

Momma's Famous Cheesy Bacon Dijon Dip 2

 

If you are in a rush you can pop the Cheesy Bacon Dijon Dip in the microwave or you can place it under the broiler to get everything gooey and delicious! Serve while warm with your favorite crackers, bagel pieces or veggies.  Momma’s famous Cheesy Bacon Dijon Dip will not disappoint!

Momma's Famous Cheesy Bacon Dijon Dip with bagel chip

Momma's Famous Cheesy Bacon Dijon Dip {Gluten Free}
Author: 
Recipe type: Appetizer
Cuisine: Dips
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
This Cheesy Bacon Dijon Dip is everything you ever dreamed of in a dip gooey cheese with crisp bacon, hints of sweetness from honey and a bit from the Dijon mustard.
Ingredients
  • 2 8oz Blocks of Cream Cheese, room temperature
  • ½ Cup Mayo
  • 2 Tablespoons Country Dijon Mustard or your favorite grainy mustard
  • 2 Tablespoons Honey
  • ½ Lb Bacon, cooked and crumbled
  • 2 large shallots or ½ onion diced
  • 1 Cup Shredded Swiss Cheese or your favorite cheese
  • Your favorite chips or GF Bagel Slices
Instructions
  1. Cook the bacon in a large skillet until golden and crisp; then allow to drain on paper towel and crumble it. **If you are in a hurry you can also use bacon bits instead. Remove some of the excess grease from the pan then add the shallots and sauté until translucent and soft about 5 minutes. *Shallots can be found in the produce section by the onions they are a bit sweeter than onions.
  2. In a large bowl combine the cream cheese, mayo, county Dijon mustard and honey. If the cream cheese is still hard feel free to pop it in the microwave for 30 seconds at a time until soft and pliable.
  3. Add ¾ of the crumbled bacon and the shallots to the cream cheese mixture. Pour the mixture into a casserole dish; then top with the remaining bacon and swiss cheese. If you don't have swiss cheese you can use whatever cheese you have on hand.
  4. If you are in a rush you can pop the Cheesy Bacon Dijon Dip in the microwave or you can place it under the broiler to get everything gooey and delicious! Serve while warm with your favorite crackers, bagel pieces or veggies. Momma's famous Cheesy Bacon Dijon Dip will not disappoint!

 

Funfetti Cake Batter Pancakes {Gluten Free} and 2nd Birthday Celebration!

Can you believe it! It’s our Second Birthday here at Sassy Southern Yankee, and I couldn’t be happier! My how time flies!  In honor of our second birthday I wanted to share these delicious Funfetti Cake Batter Pancakes {Gluten Free}, and also another one of our favorite things a Giveaway! I’m going to be sending one lucky winner a few of my favorite cook books along with a few other surprises!  See below for the details 🙂

Funfetti Cake Batter Pancakes {Gluten Free} 1

Light, fluffy with yummy cake batter flavor, and who can forget the sprinkles. These Funfetti Cake Batter Pancakes are the perfect morning surprise for your favorite birthday love.

Ingredients:

For the Pancakes

1 Cup Gluten Free Flour Blend

1 Box Pillsbury Gluten Free Funfetti Cake Mix

1/2 Teaspoon Salt

1 Stick Butter, melted (1/2 cup)

2 Teaspoons Baking Powder

3 Eggs

2 Cups Milk (I used Almond Coconut Milk from Califia Farms because it tastes AMAZING and I <3 their Sustainability efforts but you can choose your favorite milk*opinion of product is my own)

For the Frosting

1 Cup Powdered Sugar

1/2 Cup Sour Cream

1 Teaspoon Vanilla

Whipped Cream if desired

Extra Sprinkles because you always need extra on your Birthday!

In a bowl combine all of the ingredients for the funfetti pancakes using a whisk.   Once the batter is rich, creamy and smooth you can add in extra sprinkles of desired. *Depending on your batter you might need to add a touch more milk to get it to the perfect pancake consistency.

Funfetti Cake Batter Pancakes from Sassy Southern Yankee

If you have a pancake griddle I suggest allowing it to warm for a bit before pouring the pancake minute onto the griddle.

Funfetti Cake Batter Pancakes

Spray the griddle or your favorite pan with a bit of non-stick spray.  Pour about 1/3-1/2 cup of the batter for each pancake.  Allow the pancakes to cook just until you start to see bubbles form on top; then flip it using a spatula.  Typically it takes about 2 minutes per side; however times can very base on your pan and the flame.

Funfetti Cake Batter Pancakes {Gluten Free}

To make the “frosting” combine the powdered sugar, sour cream, and  vanilla in a small bowl with a whisk until smooth.  Drizzle over the pancakes and top with whipped cream and cherry if desired.  Funfetti Cake Batter Pancakes {Gluten Free} are the perfect birthday treat!

Funfetti Cake Batter Pancakes {Gluten Free} from Sassy Southern Yankee

How to enter the cookbook give away~ Simply leave a comment after this post on Sassy Southern Yankee! **Tell me, what’s your favorite Thanksgiving side?** Don’t forget to sign up on our mailing list if you like the blog. It’s super easy just enter your e-mail in the upper right hand corner of the page.

THANK YOU for all of your support of the last two years.  Your kind words, e-mails and sharing of my recipes means the world to me.  I’m the luckiest girl around!

xoxo 

Jess

**Tell me, what’s your favorite Thanksgiving side?**

The Nitty Gritty Important Stuff:

– The giveaway is only open to US residents who are 18 years of age or older.

– Entries must be received by 11:59 PM EST on Wednesday, November 18th, 2015.

– The winner will be chosen at random and contacted via the contact email left with the winning comment. The winner will be asked for their name, age and mailing address. If the winner does not respond by 12:00 PM on Saturday, November 21st, 2015 with the requested information, a new winner will be chosen.

– The winner will be announced on Sassy Southern Yankee, Facebook, and Twitter on Sunday, November 22nd, 2015.

GOOD LUCK!

5.0 from 1 reviews
Funfetti Cake Batter Pancakes {Gluten Free} and 2nd Birthday Celebration!
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Light, fluffy with yummy cake batter flavor and who can forget the sprinkles! These Funfetti Cake Batter Pancakes {Gluten Free} are the perfect B-day surprise!
Ingredients
  • For the Pancakes
  • 1 Cup Gluten Free Flour Blend
  • 1 Box Pillsbury Gluten Free Funfetti Cake Mix
  • ½ Teaspoon Salt
  • 1 Stick Butter, melted (1/2 cup)
  • 2 Teaspoons Baking Powder
  • 3 Eggs
  • 2 Cups Milk (I used Almond Coconut Milk from Califia Farms because it tastes AMAZING and I <3 their Sustainability efforts but you can choose your favorite milk*opinion of product is my own)
  • For the Frosting
  • 1 Cup Powdered Sugar
  • ½ Cup Sour Cream
  • 1 Teaspoon Vanilla
  • Whipped Cream if desired
  • Extra Sprinkles because you always need extra on your Birthday!
Instructions
  1. In a bowl combine all of the ingredients for the funfetti pancakes using a whisk. Once the batter is rich, creamy and smooth you can add in extra sprinkles of desired. *Depending on your batter you might need to add a touch more milk to get it to the perfect pancake consistency.
  2. If you have a pancake griddle I suggest allowing it to warm for a bit before pouring the pancake minute onto the griddle.
  3. Spray the griddle or your favorite pan with a bit of non-stick spray. Pour about ⅓-1/2 cup of the batter for each pancake. Allow the pancake to cook just until you start to see bubbles form on top; then flip it using a spatula. Typically it takes about 2 minutes per side; however times can very base on your pan and the flame.
  4. To make the "frosting" combine the powdered sugar, sour cream, and vanilla in a small bowl with a whisk until smooth. Drizzle over the pancakes and top with whipped cream and cherry if desired.

 

Bacon, Mushroom and Spinach Quinoa

Bacon, Mushroom and Spinach Quinoa is the perfect weeknight meal.  Smokiness from the bacon pairs perfectly with the caramelized mushrooms and fresh spinach. This is a quick and easy meal that won’t weigh you down.

Bacon, Mushroom and Spinach Quinoa from Sassy Southern Yankee

I had this Rosemary & Olive Oil quinoa Blend in my cupboard for the last 6 months, and just didn’t know what to do with it.  Now that I’ve made this Bacon, Mushroom and Spinach Quinoa I have no idea why I waited so long.  I’m headed back to the store to stock up on more quinoa!

Ingredients for Bacon, Mushroom and Spinach Quinoa:

4.9oz Rosemary & Olive Oil Quinoa Blend (made to package directions)

4 Strips Thick Cut Bacon, diced

2 Cups Baby Organic Spinach

1 Pint Baby Bella Mushrooms, sliced

3 Cloves Garlic, minced

Salt and Pepper to taste

To get things started cook the quinoa blend according to package directions.

While the quinoa is cooking you can start the rest of the meal.  In a large skillet add the bacon; cook until just a bit of the fat releases then add in the mushrooms.  Cook over medium heat until the bacon is crisp and the mushrooms are golden and caramelized.

Bacon, Mushroom from Sassy Southern Yankee

Once the bacon and mushrooms are cooked add the fresh garlic, salt and pepper; cooking just until fragrant about a minute.

Spinach

Next add the fresh spinach and cook for an additional minute until just starting to wilt; then remove from the heat and add the cooked quinoa blend.  Toss quinoa together with all of the yummy toppings until evenly combined.

Bacon, Mushroom and Spinach Quinoa

Bacon, Mushroom and Spinach Quinoa
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Bacon, Mushroom and Spinach Quinoa is the perfect weeknight meal. smokiness from the bacon pairs perfectly with the caramelized mushrooms and fresh spinach.
Ingredients
  • 4.9oz Rosemary & Olive Oil Quinoa Blend (made to package directions)
  • 4 Strips Thick Cut Bacon, diced
  • 2 Cups Baby Organic Spinach
  • 1 Pint Baby Bella Mushrooms, sliced
  • 3 Cloves Garlic, minced
  • Salt and Pepper to taste
Instructions
  1. To get things started cook the quinoa blend according to package directions.
  2. While the quinoa is cooking you can start the rest of the meal. In a large skillet add the bacon; cook until just a bit of the fat releases then add in the mushrooms. Cook over medium heat until the bacon is crisp and the mushrooms are golden and caramelized.
  3. Once the bacon and mushrooms are cooked add the fresh garlic, salt and pepper; cooking just until fragrant about a minute.
  4. Next add the fresh spinach and cook for an additional minute until just starting to wilt; then remove from the heat and add the cooked quinoa blend. Toss quinoa together with all of the yummy toppings until evenly combined.

 

 

Avocado BLT Pasta Salad with Creamy Sriracha Dressing {Gluten Free}

Are you like me the gluten-free goddess who never has gluten-free bread in the house?  Well I have a solution for you! Avocado BLT Pasta Salad with Creamy Sriracha Dressing is where it’s at!

Avocado BLT Pasta Salad with Creamy Sriracha Dressing

Growing up I loved making and eating a good old BLT.  So simple, yet so delicious it’s something about the warm toast and bacon paired with the crisp lettuce and fresh tomatoes; it just screams summer.  I know, I know it’s officially fall, but I just can’t let the beautiful sunshine go.  This Avocado BLT Pasta Salad with Creamy Sriracha Dressing is my take on the perfect BLT, but when you don’t have GF bread.  I added a bit of avocado, and a bit of heat with the Sriracha for added creaminess and a bit of heat.  Let me know what you think!

Ingredients:

1 Box Gluten Free Penne Pasta

4 Slices Thick Cut Peppered Bacon, cooked and crumbled

1 Avocado, peeled and diced

1 Cup Cherry tomatoes, quartered

2 Teaspoons Sriracha

1/2 Cup Mayo

1 Teaspoon Fresh Thyme (If you don’t have it don’t worry)

Salt and Pepper to taste

In a large pot heat enough water to boil the pasta; cook the pasta following package directions.  Once the pasta is cooked rinse in cool water then set aside.

Bacon Cooking from Sassy Southern Yankee

While the pasta is cooking heat the bacon in a large skillet over medium high heat; cook until browned and crispy. Allow the bacon to cool on a piece of paper towel.

Creamy Sriracha Dressing from Sassy Southern Yankee

In a medium bowl add the mayo and Sriracha and using a whisk blend together until creamy and smooth.

Avocado BLT Pasta Salad with Creamy Sriracha Dressing

Add the cooked pasta, quartered tomatoes, diced avocado and bacon; gently toss together until evenly combined.  Allow the BLT pasta salad to chill in the fridge for at least 30 mins before serving.

Avocado BLT Pasta Salad with Creamy Sriracha Dressing plated

Avocado BLT Pasta Salad with Creamy Sriracha Dressing {Gluten Free}
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Avocado BLT Pasta Salad So simple, yet so delicious it's something about the warm bacon paired with the avocados and fresh tomatoes; it just screams summer.
Ingredients
  • 1 Box Gluten Free Penne Pasta
  • 4 Slices Thick Cut Peppered Bacon, cooked and crumbled
  • 1 Avocado, peeled and diced
  • 1 Cup Cherry tomatoes, quartered
  • 2 Teaspoons Sriracha
  • ½ Cup Mayo
  • 1 Teaspoon Fresh Thyme (If you don't have it don't worry)
  • Salt and Pepper to taste
Instructions
  1. In a large pot heat enough water to boil the pasta; cook the pasta following package directions. Once the pasta is cooked rinse in cool water then set aside.
  2. While the pasta is cooking heat the bacon in a large skillet over medium high heat; cook until browned and crispy. Allow the bacon to cool on a piece of paper towel.
  3. In a medium bowl add the mayo and Sriracha and using a whisk blend together until creamy and smooth. Add the cooked pasta, quartered tomatoes, diced avocado and bacon; gently toss together until evenly combined. Allow the BLT pasta salad to chill in the fridge for at least 30 mins before serving.

 

Easy Roasted Acorn Squash {How to Cook}

I love the fall especially once all the harvested squash is waiting for me at the local farmers market.  I was watching my niece and nephew the other day, and I made these simple, yet delicious Roasted Acorn Squash.

Easy Roasted Acorn Squash {How to Cook} from Sassy Southern Yankee

I made them in between all of the fetching and toting kids between after school events.  I was a little nervous about serving them squash since they are teenagers. Lets face it teenagers can be a fickle bunch especially when it comes to food.  I’m happy to say that the Roasted Acorn Squash went over so well that they asked how to make it!  I’m now terrified about the havoc that will ensue in their mother’s kitchen as they try to cook.

Ingredients:

2 Acorn Squash, halved and seeds removed

4 Tablespoons Butter, divided

4 Tablespoons Pure Maple Syrup or Brown Sugar

1 Teaspoon Cinnamon

Pre-heat the oven to 375*

Wash the acorn squash and then cut them in half-length wise (from stem to bottom point).  Remove the seeds from the squash and discard (you can plant the seeds and re-grow your own squash In the spring). Place the squash in a casserole pan with the hollowed part facing up (we are going to fill it with yummy goodness).

Easy Roasted Acorn Squash {How to Cook}

Pour a few cups of water into the pan to help create a steam bath.  Next we will fill each of the squashes with the 1 Tablespoon of butter in the cavity where we removed the seeds then sprinkle with cinnamon.  Cover the pan with foil and bake in the oven for 30 min until fork tender.  Remove the foil and add 1 Tablespoon of maple syrup or brown sugar to each of the squash and bake for an additional 10 min until the squash has slightly browned.

* If you are looking for a quick version of this recipe you can make them in the microwave.  Place the cut squash in a microwave safe casserole and add water to the casserole dish.  Cover with plastic wrap and microwave on high for 10 min until the squash is fork tender.  Remove the plastic wrap and add the maple syrup or brown sugar.

Easy Roasted Acorn Squash Sassy Southern Yankee

Remove the squash from the oven or microwave and you can serve them directly in the squash shell or you can scoop them out of the shells and serve using a serving bowl.  We aren’t fancy in my house so we eat them directly out of the shells.

Easy Roasted Acorn Squash {How to Cook}
Author: 
Recipe type: Side Dish
Cuisine: Squash
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe shows you the easiest way on how to cook an acorn squash. Simple, yet delicious Roasted Acorn Squash are the perfect side to any family meal.
Ingredients
  • 2 Acorn Squash, halved and seeds removed
  • 4 Tablespoons Butter, divided
  • 4 Tablespoons Pure Maple Syrup or Brown Sugar
  • 1 Teaspoon Cinnamon
Instructions
  1. Pre-heat the oven to 375*
  2. Wash the acorn squash and then cut them in half-length wise (from stem to bottom point). Remove the seeds from the squash and discard (you can plant the seeds and re-grow your own squash In the spring). Place the squash in a casserole pan with the hollowed part facing up (we are going to fill it with yummy goodness).
  3. Pour a few cups of water into the pan to help create a steam bath. Next we will fill each of the squashes with the 1 Tablespoon of butter in the cavity where we removed the seeds then sprinkle with cinnamon. Cover the pan with foil and bake in the oven for 30 min until fork tender. Remove the foil and add 1 Tablespoon of maple syrup or brown sugar to each of the squash and bake for an additional 10 min until the squash has slightly browned.
  4. * If you are looking for a quick version of this recipe you can make them in the microwave. Place the cut squash in a microwave safe casserole and add water to the casserole dish. Cover with plastic wrap and microwave on high for 10 min until the squash is fork tender. Remove the plastic wrap and add the maple syrup or brown sugar.
  5. Remove the squash from the oven or microwave and you can serve them directly in the squash shell or you can scoop them out of the shells and serve using a serving bowl. We aren't fancy in my house so we eat them directly out of the shells.

 

BOOberries

These BOOberries are the perfect treat for your next Halloween party.  Your little ghouls and goblins will love them! Plus they are super easy to make and your little ones can help in the kitchen.  I made BOOberries and Mummyberries (using some unsweetened coconut).

BOOberries from Sassy Southern Yankee

You can really go wild with these depending on what color candy melts you get.  Pumpkins, Ghosts, Mummy, Frankenstein the possibilities are endless.  I’m not the most gifted when it comes to drawing on the faces but they still turned out adorable. I hope you enjoy these BOOberries.  Have a Safe and Happy Halloween Everyone!

Ingredients:

1 Quart Fresh Strawberries, washed and dried

12 Oz White Candy Melts or White Chocolate

1 Oz Milk Chocolate or Black Frosting

To get started wash and dry the strawberries.  You can do this ahead of time or you can wash them and pat them with paper towel.  The strawberries need to be dry to have the chocolate stick to them.

Next place the candy melts into a microwave safe bowl and microwave on 50% for one minute.  Stir the mixture then continue to microwave at 50% power for 30 seconds at a time.

BOOberries and white chocolate

Line a cookie sheet with foil or some parchment paper.  Next dip the strawberries into the melted chocolate one at a time then place them onto the cookie sheet to firm up (at room temperature).  **If you are making the Mummyberries then after dipping them into the chocolate then roll them into the unsweetened coconut flakes and set on the cookie sheet.

BOOberries with Coconut

Once the chocolate has hardened it’s time for the fun part!  Using the icing or some melted chocolate draw on their little faces and any other spooky details you like.  Serve within 24 hours.  I’m sure your little and big ghouls and goblins will magically make these disappear.

BOOberries

BOOberries
Author: 
Recipe type: Dessert
Cuisine: Holiday
Prep time: 
Cook time: 
Total time: 
 
BOOberries these chocolate covered strawberries are the perfect treat for Halloween! Pumpkins, Ghosts, Mummy, Frankenstein the possibilities are endless.
Ingredients
  • 1 Quart Fresh Strawberries, washed and dried
  • 12 Oz White Candy Melts or White Chocolate
  • 1 Oz Milk Chocolate or Black Frosting
Instructions
  1. To get started wash and dry the strawberries. You can do this ahead of time or you can wash them and pat them with paper towel. The strawberries need to be dry to have the chocolate stick to them.
  2. Next place the candy melts into a microwave safe bowl and microwave on 50% for one minute. Stir the mixture then continue to microwave at 50% power for 30 seconds at a time.
  3. Line a cookie sheet with foil or some parchment paper. Next dip the strawberries into the melted chocolate one at a time then place them onto the cookie sheet to firm up (at room temperature). **If you are making the Mummyberries then after dipping them into the chocolate then roll them into the unsweetened coconut flakes and set on the cookie sheet.
  4. Once the chocolate has hardened it's time for the fun part! Using the icing or some melted chocolate draw on their little faces and any other spooky details you like. Serve within 24 hours. I'm sure your little and big ghouls and goblins will magically make these disappear.

 

Garlic Roasted Eggplant with Lemon Tahini Dressing

Garlic, Lemon and Tahini. Whats not to love about this Garlic Roasted Eggplant with Lemon Tahini Dressing?  This recipe is fresh and light loaded with tons of flavor.  If you’re not a fan of eggplant or you’ve never tried it I can guarantee you this recipe will having you coming back for seconds.

Garlic Roasted Eggplant with Lemon Tahini Dressing 2

The best part is even though it’s loaded with flavor the dish is GF, DF, Whole 30 Compliant and Low Carb! SCORE!  Garlic Roasted Eggplant with Lemon Tahini Dressing can be served hot or cold as a side or main course.  I served mine with a bit of grilled marinated chicken and roasted tomatoes.

Ingredients:

2 Eggplants, sliced

1/4 Cup Olive Oil

1 Teaspoon Salt

2 Teaspoons Garlic Powder

For the Dressing:

2 Tablespoons Tahini

1/2 Lemon, juiced

1/2 Teaspoon Garlic Powder or 1 Clove fresh Garlic minced

1 Teaspoon Rice Wine Vinegar (if you don’t have it use more lemon juice)

1/4 Teaspoon Chili Flakes

1/2 Teaspoon Salt

2 Tablespoons Olive Oil

few sprigs fresh parsley to taste

Wash and dry the eggplants; then slice into 1/4-1/2 inch pieces.  Salt the eggplant on both sides then set aside while you go and heat the grill.  The salting will allow some of the moisture to be withdrawn from the eggplant and also reduce the bitter taste.  While the eggplant is resting and the BBQ is getting hot lets work on the dressing!

Garlic Roasted Eggplant with Lemon Tahini Dressing

In a small bowl combine the tahini, lemon juice, garlic powder, rice wine vinegar, chili flakes and salt.  Using a whisk combine the ingredients until smooth.  If the dressing is too thick you can feel free to add a bit of olive oil or sesame oil to thin it out to the desired consistancy.  You can add the parsley to the dressing or use it to sprinkle on top for a beautiful pop of color when serving.

Lemon Tahini Dressing

Ok, not that the dressing is done we are going to focus a bit of love and attention to the main attraction the eggplant.  In a small bowl combine the olive oil and garlic powder; using a pastry brush or bbq sauce brush paint each side of the sliced eggplant with the garlic oil (Eggplant is like a huge sponge and will soak up the oil quickly).

Garlic Roasted Eggplant with Lemon Tahini Dressing from Sassy Southern Yankee

Garlic Roasted Eggplant

Place the prepared eggplant on the grill and cook for about 5 minutes per side until the eggplant is soft and has nice grill marks on it.  Depending on your grill you might need to adjust the heat accordingly.

Remove from the heat and drizzle with a bit of the Lemon Tahini Dressing.  Vola! You have the best Garlic Roasted Eggplant with Lemon Tahini Dressing!

Garlic Roasted Eggplant with Lemon Tahini Dressing 4

 

Garlic Roasted Eggplant with Lemon Tahini Dressing
Author: 
Recipe type: Side Dish
Cuisine: Low Carb
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 Eggplants, sliced
  • ¼ Cup Olive Oil
  • 1 Teaspoon Salt
  • 2 Teaspoons Garlic Powder
  • For the Dressing:
  • 2 Tablespoons Tahini
  • ½ Lemon, juiced
  • ½ Teaspoon Garlic Powder or 1 Clove fresh Garlic minced
  • 1 Teaspoon Rice Wine Vinegar (if you don't have it use more lemon juice)
  • ¼ Teaspoon Chili Flakes
  • ½ Teaspoon Salt
  • 2 Tablespoons Olive Oil
  • few sprigs fresh parsley to taste
Instructions
  1. Wash and dry the eggplants; then slice into ¼-1/2 inch pieces. Salt the eggplant on both sides then set aside while you go and heat the grill. The salting will allow some of the moisture to be withdrawn from the eggplant and also reduce the bitter taste. While the eggplant is resting and the BBQ is getting hot lets work on the dressing!
  2. In a small bowl combine the tahini, lemon juice, garlic powder, rice wine vinegar, chili flakes and salt. Using a whisk combine the ingredients until smooth. If the dressing is too thick you can feel free to add a bit of olive oil or sesame oil to thin it out to the desired consistancy. You can add the parsley to the dressing or use it to sprinkle on top for a beautiful pop of color when serving.
  3. Ok, not that the dressing is done we are going to focus a bit of love and attention to the main attraction the eggplant. In a small bowl combine the olive oil and garlic powder; using a pastry brush or bbq sauce brush paint each side of the sliced eggplant with the garlic oil (Eggplant is like a huge sponge and will soak up the oil quickly).
  4. Place the prepared eggplant on the grill and cook for about 5 minutes per side until the eggplant is soft and has nice grill marks on it. Depending on your grill you might need to adjust the heat accordingly.